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1. 发明专利

JP2014097029A Method for manufacturing coffee oil 有权
标题翻译：制作咖啡油的方法
公开(公告)号：JP2014097029A
公开(公告)日：2014-05-29
申请号：JP2012251113
申请日：2012-11-15
申请人： Suntory Beverage & Food Ltd , サントリー食品インターナショナル株式会社 , Ogawa & Co Ltd , 小川香料株式会社
发明人： MINAMI YOSHIKIYO , SHOJI YASUTAKA , KATO TATSUKI , ADACHI KENJI , MURANISHI SHUICHI
IPC分类号： A23F5/48
摘要： PROBLEM TO BE SOLVED: To provide a method for economically manufacturing a coffee oil from dearomatized coffee slurry after extraction of coffee aroma in a gas-liquid countercurrent contact extraction of coffee beans, of which effective utilization has been conventionally difficult; and a food and drink product having an excellent flavor resulting from the outstanding flavor characteristics of the coffee oil.SOLUTION: The method for manufacturing a coffee oil includes the steps of: (a) separating the slurry of crushed roasted coffee beans into a coffee aroma and a dearomatized coffee slurry by a stripping treatment in gas-liquid countercurrent contact extraction; (b) separating a coffee oil-containing emulsion from the dearomatized coffee slurry obtained in the step (a); (c) demulsifying the coffee oil-containing emulsion obtained in the step (b); and (d) separating a coffee oil from the demulsified coffee oil-containing liquid obtained in the step (c).
摘要翻译：要解决的问题：提供一种在咖啡豆的气液逆流接触提取中提取咖啡香气之后从脱芳香咖啡浆中经济地制造咖啡油的方法，其有效利用通常是困难的; 以及由咖啡油的优异风味特征而具有优良风味的食品和饮料产品。解决方案：制造咖啡油的方法包括以下步骤：（a）将经破碎的烘焙咖啡豆的浆料分离成咖啡香气和脱气咖啡浆料，通过气液逆流接触提取中的汽提处理; （b）从步骤（a）中获得的脱咖啡粉中分离含咖啡油的乳液; （c）将步骤（b）中获得的含咖啡油的乳液破乳; 和（d）从步骤（c）中得到的破乳咖啡油的液体中分离咖啡油。

2. 发明专利

JP2013027328A Taste-imparting agent 有权
标题翻译：加料剂
公开(公告)号：JP2013027328A
公开(公告)日：2013-02-07
申请号：JP2011164049
申请日：2011-07-27
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HONMA YOSHIO , ARIMA TAKESHI , ADACHI KENJI , MURANISHI SHUICHI
IPC分类号： A23L27/12 , A23L2/02 , A23L19/00
摘要： PROBLEM TO BE SOLVED: To provide a taste-imparting agent that can impart a superior taste to foods and drinks, especially to juice-free drinks having fruit flavors or to juice drinks having low juice contents.SOLUTION: There is provided the taste-imparting agent containing an extract of a mango fruit solvent as an active ingredient.
摘要翻译：要解决的问题：提供一种能够赋予食品和饮料优异味道的味觉赋予剂，特别是具有水果香料的无果汁饮料或具有低果汁含量的果汁饮料。解决方案：提供含有芒果果实溶剂的提取物作为活性成分的味觉赋予剂。版权所有（C）2013，JPO＆INPIT

3. 发明专利

JP2012110246A TASTE IMPROVER FOR MILK-ADDED TASTY BEVERAGE 审中-公开
公开(公告)号：JP2012110246A
公开(公告)日：2012-06-14
申请号：JP2010259689
申请日：2010-11-22
申请人： OGAWA & CO LTD
发明人： HAMAGUCHI TAKASHI , YASUMURO KENICHI , MURANISHI SHUICHI , ADACHI KENJI , HOFMANN THOMAS
IPC分类号： A23L27/20 , A23C9/156 , A23F3/16 , A23F5/14 , A23F5/24 , A23L2/38
摘要： PROBLEM TO BE SOLVED: To provide a taste improver enabling the inexpensive production of a milk-added tasty beverage having not only bitterness and astringency originally possessed by a tasty beverage but also rich flavor of the milk, providing good aftertaste of the milk and hardly causing precipitation without causing reduction of the bitterness and the astringency likely to the tasty beverage, sometimes occurring when the milk is added to the tasty beverage.SOLUTION: The taste improver for the milk-added tasty beverage comprises an ester of gallic acid represented by the formula (wherein, R is 1-12C alkyl).

4. 发明专利

JP2007097594A Inhibitor of flavor deterioration 有权
标题翻译：风味变异抑制剂
公开(公告)号：JP2007097594A
公开(公告)日：2007-04-19
申请号：JP2006306188
申请日：2006-11-13
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MURANISHI SHUICHI , TOGAWA MAKOTO , MASUDA HIDEKI
IPC分类号： A23L27/00 , A23C9/13 , A23L2/00 , A23L2/02 , A23L2/38 , A61K8/97 , A61K47/46 , A61Q11/00 , C09K15/34
摘要： PROBLEM TO BE SOLVED: To provide an inhibitor of flavor deterioration mainly with light, further heat, oxygen, etc., without affecting the flavor essential to foods, etc. SOLUTION: The inhibitor of flavor deterioration comprises a solvent extract of Punica granatum L. Furthermore, the inhibitor of the flavor deterioration by irradiation with light comprises the solvent extract of the Punica granatum L. In the inhibitor of the flavor deterioration, the solvent is water or a polar organic solvent. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：主要提供轻的，进一步的热量，氧气等的风味变质抑制剂，而不影响食品所必需的风味等。解决方案：风味变质抑制剂包括溶剂 Punica granatum L.的提取物。此外，用光照射的风味劣化抑制剂包括Punica granatum L的溶剂提取物。在风味劣化的抑制剂中，溶剂是水或极性有机溶剂。版权所有（C）2007，JPO＆INPIT

5. 发明专利

JP2007082555A Flavor deterioration inhibitor 有权
标题翻译：风味消除抑制剂
公开(公告)号：JP2007082555A
公开(公告)日：2007-04-05
申请号：JP2006306181
申请日：2006-11-13
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MURANISHI SHUICHI , TOGAWA MAKOTO , MASUDA HIDEKI
IPC分类号： A23L3/3472 , A23L2/38 , A23L2/44 , A61K8/97 , A61Q11/00
摘要： PROBLEM TO BE SOLVED: To provide an inhibitor of flavor deterioration caused by mainly light, and heat and oxygen without giving influence to original flavor of food. SOLUTION: This flavor deterioration inhibitor contains the solvent extract of Trapa japonica Flerov. The inhibitor for flavor deterioration caused by light irradiation is characterized by containing the solvent extract of Trapa japonica Flerov. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供主要由光，热和氧气引起的风味劣化抑制剂，而不影响食品的原始风味。
解决方案：该风味变质抑制剂含有Trapa japonica Flerov的溶剂提取物。由光照射引起的风味劣化抑制剂的特征在于含有Trapa japonica Flerov的溶剂提取物。版权所有（C）2007，JPO＆INPIT

6. 发明专利

JP2004123788A Method for suppressing degradation odor generation of citral or citral-containing product 有权
公开(公告)号：JP2004123788A
公开(公告)日：2004-04-22
申请号：JP2002285806
申请日：2002-09-30
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： UENO TOSHIO , MURANISHI SHUICHI , KIYOHARA SUSUMU , MASUDA HIDEKI
IPC分类号： A23G3/00 , A23G3/34 , A23L2/00 , A23L2/44 , A61K8/00 , A61K8/02 , A61K8/19 , A61K8/30 , A61K8/33 , A61K8/35 , A61K8/49 , A61K8/67 , A61Q5/12 , A61Q11/00 , C09K15/06 , C09K15/08 , C11B9/02 , A61K7/00 , A61K7/08 , A61K7/16
摘要： PROBLEM TO BE SOLVED: To solve the problem that citral contained in a citral-containing product undergoes the structural change due to reactions, such as cyclization, hydration, and isomerization, at each step of its production, circulation, storage, etc., and generates a very strong degradation odor, such as of p-cresol, by oxidation, and to provide a method for highly safely preventing the generation of a citral-derived degradation odor without affecting the flavor inherent in the product. SOLUTION: The method for preventing the generation of a degradation odor component from citral or a citral-containing product comprises incorporating an antioxidant component and a transition metal ion into citral or a citral-containing product to utilize the interaction between the antioxidant component and the transition metal ion. COPYRIGHT: (C)2004,JPO

7. 发明专利

JP2004016061A Flavor deterioration inhibitor 有权
公开(公告)号：JP2004016061A
公开(公告)日：2004-01-22
申请号：JP2002173600
申请日：2002-06-14
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： KIYOHARA SUSUMU , MURANISHI SHUICHI , ADACHI KENJI , SEKIGUCHI HIRONARI , MASUDA HIDEKI
IPC分类号： A23F3/18 , A23L27/00 , A61K47/46 , A61P1/02 , A23L1/22
摘要： PROBLEM TO BE SOLVED: To obtain a flavor deterioration inhibitor which is highly safe, does not affect the original flavors of oral compositions such as foods, drinks and oral hygienic agents, namely the flavor deterioration inhibitor which can inhibit the flavor deteriorations mainly caused by light, further heat or oxygen, or the like, at steps for the production, distribution and storage of the oral compositions, respectively. SOLUTION: This flavor deterioration inhibitor comprises a solvent extract of semi-fermented tea leaves. The flavor deterioration inhibitor can be added to food products, drinks, oral hygienic agents, perfumes, or the like, to inhibit the flavor deterioration, especially the flavor deterioration caused by light. COPYRIGHT: (C)2004,JPO

8. 发明专利

JP2004016058A Flavor deterioration inhibitor 审中-公开
公开(公告)号：JP2004016058A
公开(公告)日：2004-01-22
申请号：JP2002173582
申请日：2002-06-14
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： ADACHI KENJI , MURANISHI SHUICHI , KIYOHARA SUSUMU , MASUDA HIDEKI
IPC分类号： A23L3/3472 , A23L27/00 , A61K8/96 , A61K8/97 , A61Q11/00 , A23L1/22 , A61K7/26
摘要： PROBLEM TO BE SOLVED: To obtain a flavor deterioration inhibitor which is highly safe, does not affect the original flavors of oral compositions such as food products, drinks and oral hygienic agents, namely the flavor deterioration inhibitor which can inhibit the flavor deteriorations mainly caused by light, further heat or oxygen, or the like, at steps for the production, distribution and storage of the oral compositions, respectively. SOLUTION: This flavor deterioration inhibitor comprises a solvent extract of Crataegus cuneata Sieb. et Zucc. The flavor deterioration inhibitor can be added to food products, drinks, oral hygienic agents, perfumes, or the like, to inhibit the flavor deterioration, especially the flavor deterioration caused by light. COPYRIGHT: (C)2004,JPO

9. 发明专利

JP2001342460A DISCOLORATION INHIBITOR 失效
公开(公告)号：JP2001342460A
公开(公告)日：2001-12-14
申请号：JP2000161547
申请日：2000-05-31
申请人： OGAWA & CO LTD
发明人： SAITO KENJI , MURANISHI SHUICHI , ADACHI KENJI , MASUDA HIDEKI
IPC分类号： A23L5/41 , A61K8/96 , A61K8/97 , A61K8/98 , C09B67/00 , C09K15/34 , A23L1/272
摘要： PROBLEM TO BE SOLVED: To provide an inhibitor against light discoloration of carotenoid pigments or curcumin that shows excellent solubility without adverse effect on the intrinsic taste and odor of foods, beverages and medicines. SOLUTION: This light discoloration inhibitor for carotenoid pigments and curcumin includes at least one extract selected from the group of Terminalia chebula, Mallotus japonicus, pomegranate (Punica granatum) and Japanese gall. This is effective for inhibiting the light discoloration of foods, beverages, medicines, quasi drugs and cosmetics colored with the carotenoid pigments and curcumin.

10. 发明专利

JP2013055916A Coffee extract composition 有权
标题翻译：咖啡提取物组合物
公开(公告)号：JP2013055916A
公开(公告)日：2013-03-28
申请号：JP2011197141
申请日：2011-09-09
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： SATO TAKESHI , HAMADA KENICHI , MAEKAWA KOICHIRO , MURANISHI SHUICHI
IPC分类号： A23F5/24
摘要： PROBLEM TO BE SOLVED: To provide a coffee extract with plenty of flavor and aroma and a good aftertaste without unpleasant bitterness or odd taste while having desirable deep-roasted aroma.SOLUTION: This coffee extract composition is obtained by a producing method that includes a process 1 for fractionating a coffee extract A, which is an aroma component, from coffee ground beans or coffee slurry by distillation in a stage prior to obtaining an extract from deep-roasted coffee beans with an L-value of 20 or less; a process 2 for carrying out adsorption processing of an extract obtained by extracting coffee bean residue in the process 1 with water of 50-100°C or an extract obtained from coffee slurry in the process 1 using an adsorbent to fractionate a coffee extract B which is a non-adsorbed fraction; and a process 3 for mixing the coffee extract A and the coffee extract B so that the mass ratio of a pyridine amount contained in the coffee extract A, to the dry solid amount of the coffee extract B is 0.0026-3.312.
摘要翻译：要解决的问题：提供具有足够的香味和良好余味的咖啡提取物，而没有令人不快的苦味或奇怪的味道，同时具有理想的深烤香气。解决方案：该咖啡提取物组合物通过制备方法获得，该方法包括通过在获得提取物之前的阶段通过蒸馏从咖啡研磨豆或咖啡浆中分馏咖啡提取物A（其为香味成分）的方法1 来自L值为20以下的深烤咖啡豆; 在方法1中用50-100℃的水提取咖啡豆残渣提取物的提取物或使用吸附剂从咖啡浆中得到的提取物进行吸附处理的方法2，将咖啡提取物B分馏，是非吸附级分; 以及将咖啡提取物A和咖啡提取物B混合以使咖啡提取物A中所含的吡啶量与咖啡提取物B的干固体量的质量比为0.0026-3.312的方法3。版权所有（C）2013，JPO＆INPIT

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