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1. 发明专利

JP2005253348A Taste improving agent for soymilk, spice composition for soymilk, soymilk containing the improving agent and the composition, and method for improving taste of soymilk 有权
标题翻译：用于SOYMILK的改进剂，SOYMILK的组合物，含有改进剂和组合物的SOYMILK，以及改善SOYMILK品质的方法
公开(公告)号：JP2005253348A
公开(公告)日：2005-09-22
申请号：JP2004068184
申请日：2004-03-10
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HARASAWA MITSUO , MIYAMOTO ATSUSHI , ASHIHARA KOTA
IPC分类号： A23C11/10 , A23L11/00 , A23L19/00 , A23L27/10 , A23L1/20
摘要： PROBLEM TO BE SOLVED: To provide a taste improving agent for soymilk having taste improving effect and enhancing deliciousness of a material without having flavor derived from a taste improving agent, and to provide a spice composition containing the taste improving agent. SOLUTION: This taste improving agent for soymilk comprises a perilla extract obtained by extraction-treating perilla with a hydrous alcohol at low temperature of -25 to 5°C followed by removing solvent. The perilla extract acts as the taste improving agent for soymilk but also has effect of enhancing deliciousness inherited from soymilk without giving flavor derived from a taste improving agent. It is possible to improve the taste of various soymilk products by using singly the taste improving agent for soymilk or together with the spice composition. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：要解决的问题：提供具有味道改善效果的豆浆的味道改善剂和不增加味道改善剂的风味的材料的美味，并且提供含有该味道改善剂的香料组合物。解决方案：这种豆浆味觉提高剂包括通过在-25至5℃的低温下用含水醇萃取处理紫苏，然后除去溶剂而获得的紫苏提取物。紫苏提取物作为豆浆的味道改善剂，但也具有增强从豆浆中遗传的美味，而不产生来自味道改良剂的风味。可以通过单独使用豆浆的味道改善剂或与香料组合物一起来改善各种豆浆制品的味道。版权所有（C）2005，JPO＆NCIPI

2. 发明专利

JP2003000182A Flavor imparting precursor 有权
标题翻译：调味剂前视镜
公开(公告)号：JP2003000182A
公开(公告)日：2003-01-07
申请号：JP2001188799
申请日：2001-06-21
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HARASAWA MITSUO , MATSUMOTO KATSUYUKI , YASUHARA KAZUKI , ASHIHARA KOTA
IPC分类号： A23L2/00 , A23L27/00 , A23L27/10 , A23L27/16 , A23L1/22 , A23L1/221 , A23L1/224
摘要： PROBLEM TO BE SOLVED: To obtain a flavor imparting precursor which provides a flavor produced by frying a spice vegetable cut into tiny pieces with oils and fats and then boiling the spice vegetable when a food or a beverage is reheated before eating and supplies a food and a beverage having an ample cooking feel and deep body that a cooked food essentially has to prepare the whole cooked food.
SOLUTION: A pasty extract extracted from shallot and/or onion with a hydrated alcohol, etc., at a low temperature of -25 to 5°C forms various kinds of sulfides, disulfides, trisulfides, etc., and acts as a flavor imparting precursor. The flavor imparting precursor produces a rich flavor and a mellow cooking feel to prepare the whole cooked food characteristic of roasted spice vegetable in a cooked food such as instant curry and rice or retort stew.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：获得赋予风味的前体，其通过用油和脂肪将煎炸的蔬菜切成小块而产生的风味，然后在食物或饮料在进食之前加热食物并提供食物时煮沸香料蔬菜，具有丰富烹饪感觉和深层身体的饮料，烹饪食物基本上必须准备整个熟食。解决方案：在-25〜5℃的低温下，从洋葱和/或洋葱中提取的糊状提取物与水合醇等形成各种硫化物，二硫化物，三硫化物等，并作为香料赋予前体。赋予香味的前体产生丰富的味道和醇厚的烹饪感觉，以烹饪熟食（如即食咖喱和米饭或蒸馏炖煮）中的烤香料蔬菜的整个熟食特征。

3. 发明专利

JP2003000180A Spice composition 有权
标题翻译：组合物
公开(公告)号：JP2003000180A
公开(公告)日：2003-01-07
申请号：JP2001187622
申请日：2001-06-21
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HARASAWA MITSUO , MATSUMOTO KATSUYUKI , YASUHARA KAZUKI , ASHIHARA KOTA
IPC分类号： A23L23/00 , A23L27/00 , A23L27/10 , A23L27/20 , A23L1/22 , A23L1/221 , A23L1/226 , A23L1/39
摘要： PROBLEM TO BE SOLVED: To obtain a spice composition which produces a rich flavor and a mellow cooking feed to prepare the whole cooked food characteristic of a roasted spice vegetable in a food such as instant curry and rice or a retort stew. SOLUTION: This spice composition contains 1-propenyl propyl trisulfide at an extremely low concentration and most excellently provides a cooking feel of roasted spice vegetable. The spice composition contains preferably 1 ppb-5,000 ppb of 1-propenyl propyl trisulfide so as to provide a mellow cooking feel while controlling a pungent odor of raw spice vegetable. The spice composition is obtained by a low-temperature extraction from a plant belonging to the genus allium.
摘要翻译：要解决的问题：获得产生浓郁味道和醇厚烹调饲料的香料组合物，以制备诸如速食咖喱和米饭或蒸馏炖煮的食物中的烤香料蔬菜的整个熟食特征。解决方案：这种香料组合物含有非常低浓度的1-丙烯基丙基三硫化物，最能提供烤香料蔬菜的烹饪感觉。香料组合物优选含有1ppb-5,000ppb的1-丙烯基丙基三硫化物，以便在控制生香料蔬菜的刺激性气味的同时提供醇厚的烹饪感觉。该香料组合物是通过从属于该属的植物的低温提取获得的。

4. 发明专利

JP2005253349A Taste improving agent for soybean product, spice composition for soybean product, soybean product containing the improving agent and the composition, and method for improving taste of soybean product 有权
标题翻译：用于大豆产品，大豆产品的组合物，包含改进剂和大豆组合物的大豆产品的改进剂，以及用于改进大豆品种的方法
公开(公告)号：JP2005253349A
公开(公告)日：2005-09-22
申请号：JP2004068188
申请日：2004-03-10
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HARASAWA MITSUO , MIYAMOTO ATSUSHI , ASHIHARA KOTA
IPC分类号： A23L11/00 , A23L19/00 , A23L27/10 , A23L1/20 , A23L1/221
摘要： PROBLEM TO BE SOLVED: To provide a taste improving agent for soybean products having taste improving effect and enhancing deliciousness of a material without having flavor derived from a taste improving agent, and to provide a spice composition containing the improving agent. SOLUTION: This taste improving agent for soybean products comprises a perilla extract obtained by extraction-treating perilla with a hydrous alcohol at low temperature followed by removing solvent. The perilla extract acts as the taste improving agent for soybean products but also has effect of enhancing deliciousness inherited from a soybean product without giving flavor derived from a taste improving agent. It is possible to improve the taste of various soybean products by using singly the taste improving agent for soybean products or together with the spice composition. COPYRIGHT: (C)2005,JPO&NCIPI
摘要翻译：解决问题的方法：提供具有味道改善效果的大豆制品的味道改善剂，并且不增加味道改善剂的风味，并提供含有该改善剂的香料组合物的美味。解决方案：这种大豆制品的味觉改良剂包括通过在低温下用含水醇萃取处理紫苏，然后除去溶剂而获得的紫苏提取物。紫苏提取物作为大豆制品的味道改善剂，而且具有增强从大豆制品中遗传的美味，而不会产生来自味道改善剂的风味。通过单独使用大豆制品的味道改善剂或与香料组合物一起可以改善各种大豆制品的味道。版权所有（C）2005，JPO＆NCIPI

5. 发明专利

JP2003000187A Flavor composition 有权
标题翻译：风味组合物
公开(公告)号：JP2003000187A
公开(公告)日：2003-01-07
申请号：JP2001187627
申请日：2001-06-21
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HARASAWA MITSUO , MATSUMOTO KATSUYUKI , YASUHARA KAZUKI , ASHIHARA KOTA
IPC分类号： A23L27/10 , A23L1/221
摘要： PROBLEM TO BE SOLVED: To provide a flavor composition giving a cooked food such as instant curried rice or retort stew both rich flavor and mellow cooked feeling peculiar to roasted spicy vegetables and composing the cooked food as a whole.
SOLUTION: This flavor composition contains methyl 1-propenyl trisulfide in extremely low concentrations, imparting best the cooked feeling inherent in roasted spicy vegetables; preferably, this flavor composition contains 1-5,000 ppb of methyl 1-propenyl trisulfide, imparting mellow cooked feeling suppressed in the pungent odor of raw spicy vegetables. Such a flavor composition can also be obtained by low-temperature extraction of an allium-based plant.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：提供一种赋予烹调食物的风味组合物，例如速溶咖喱饭或蒸馏炖煮的香料，以及烹饪香料蔬菜特有的丰富的味道和醇厚的煮熟感，并构成整个熟食。解决方案：该风味组合物含有极低浓度的1-丙烯基三硫代甲基，赋予了最好的烤辣椒蔬菜固有的熟感; 优选地，该风味组合物含有1-5,000ppb的1-丙烯基三硫代甲基，赋予生的辛辣蔬菜的刺激性气味抑制醇厚的煮熟感觉。这种风味组合物也可以通过低温萃取大蒜基植物来获得。

6. 发明专利

JP2003000181A Spice composition 有权
标题翻译：组合物
公开(公告)号：JP2003000181A
公开(公告)日：2003-01-07
申请号：JP2001187635
申请日：2001-06-21
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： HARASAWA MITSUO , MATSUMOTO KATSUYUKI , YASUHARA KAZUKI , ASHIHARA KOTA
IPC分类号： A23L2/00 , A23L27/00 , A23L27/10 , A23L27/16 , A23L1/22 , A23L1/221 , A23L1/224
摘要： PROBLEM TO BE SOLVED: To obtain a spice composition which produces a rich flavor and a mellow cooking feed to prepare the whole cooked food characteristic of a roasted spice vegetable in a food such as instant curry and rice or retort stew.
SOLUTION: This spice composition contains methyl propyl trisulfide at an extremely low concentration and most excellently provides a cooking feel of roasted spice vegetable. The spice composition contains preferably 1 ppb-5,000 ppb of methyl propyl trisulfide so as to provide a mellow cooking feel while controlling a pungent odor of raw spice vegetable. The spice composition is obtained by a low-temperature extraction from a plant belonging to the genus allium.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：获得产生浓郁味道和醇厚的烹调饲料的香料组合物，以制备诸如速食咖喱和米饭或蒸馏炖煮的食物中的烤香料蔬菜的整个熟食特征。解决方案：这种香料组合物含有极低浓度的甲基丙基三硫化物，最能提供烤香料蔬菜的烹饪感觉。香料组合物优选含有1ppb-5,000ppb的甲基丙基三硫化物，以便在控制生香料蔬菜的刺激性气味的同时提供醇厚的烹饪感觉。该香料组合物是通过从属于该属的植物的低温提取获得的。

7. 发明专利

JP2002058427A AGENT FOR PREVENTING FLAVOR DETERIORATION OF FOOD CONTAINING OIL AND/OR FAT 失效
公开(公告)号：JP2002058427A
公开(公告)日：2002-02-26
申请号：JP2001128915
申请日：2001-04-26
申请人： OGAWA & CO LTD
发明人： MURANISHI SHUICHI , ASHIHARA KOTA , ADACHI KENJI , KIYOHARA SUSUMU , MASUDA HIDEKI
IPC分类号： A23C15/20 , A23D7/06 , A23D9/06 , A23G1/00 , A23G1/30 , A23L7/109 , A23L17/00 , A23L19/18 , A23L27/10 , A23L27/12 , C09K15/08 , C09K15/34 , C11B5/00 , A23L1/16 , A23L1/217 , A23L1/221 , A23L1/222
摘要： PROBLEM TO BE SOLVED: To obtain a new flavor deterioration-preventing agent which has a large prevention effect on the flavor deterioration of an oil and/or fat- containing food due to heat, light, oxygen, or the like, especially fluorescent lamp irradiation and heating, has high safety, does not affect the original favor of the food, exhibits a sufficient effect in a small amount, and has excellent profitability, and to provide a method for preventing the flavor deterioration. SOLUTION: This agent for preventing the flavor deterioration of the food containing the oil and/or the fat is characterized by containing one or more kinds of extracts obtained by extracting Pseudocydonia sinensis, Mangifera indica, Terminalia chebula, Puncica granatum, and the gall of Rhus chinensis with solvents, respectively. The method for preventing the flavor deterioration of the food containing the oil and/or fat, is characterized by adding 0.1 to 100 ppm of the agent for preventing the flavor deterioration to the food containing the oil and/or the flat to the food containing the oil and/or the fat. The agent for preventing the flavor deterioration of the food containing the coil and/or the fat or the method for preventing the flavor deterioration of the food containing the oil and/or the fat is characterized by further using tocopherol.

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