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1. 发明专利

JP2013244007A Method for manufacturing roasted plant flavor and roasted plant extract 审中-公开
标题翻译：用于制造植物植物油和植物提取物的方法
公开(公告)号：JP2013244007A
公开(公告)日：2013-12-09
申请号：JP2012122592
申请日：2012-05-30
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： KIYOHARA SUSUMU , SUZUKI KAZUYOSHI , KENMOCHI HISANORI , ADACHI KENJI , MURANISHI SHUICHI
IPC分类号： A23L27/10 , A23F5/24 , A23F5/26 , C11B9/02
摘要： PROBLEM TO BE SOLVED: To provide a method for economically manufacturing flavor and extract, having just-served feeling and rich aroma contributed by light aroma of a top note, by taking an advantage of a distillation method by a gas-liquid countercurrent contact apparatus capable of highly efficiently separating and recovering an aroma constituent, and not requiring a particular concentration process, and by recovering the high aroma with high titer.SOLUTION: A method for manufacturing roasted plant flavor includes (A) (1) a step of grinding a material in solvent and producing slurry after adding the solvent comprising water and the organic solvent to the roasted plant raw material, or (2) a step of adding the organic solvent and producing the slurry after adding the water to the roasted plant raw material and grinding in the water, and (B) a step of distilling by feeding the slurry obtained in the step (A) into a countercurrent flow of a gas and liquid contact device, separating into aroma ingredient content condensation liquid and the distillation residual substance, and obtaining flavor from the condensation liquid.
摘要翻译：要解决的问题：提供一种经济地制造风味和提取物的方法，其具有由顶部香气的轻微香气所产生的刚刚感和丰富的香气，通过利用通过气液逆流接触装置的蒸馏方法的优点，高效分离和回收芳香成分，并且不需要特定的浓缩过程，并且通过以高滴定度回收高香气。解决方案：一种制造焙烤植物风味的方法包括（A）（1）（1）研磨材料的步骤在溶剂中加入包含水和有机溶剂的溶剂加入到焙烤植物原料中，或者（2）在将焙烧植物原料加入水中之后添加有机溶剂并制备浆料的步骤水和（B）通过将在步骤（A）中获得的浆料供给到气体和液体接触装置的逆流中进行蒸馏的步骤，分离成芳香成分含量冷凝液和蒸馏残留物质，并从冷凝液中获得风味。

2. 发明专利

JP2011083282A Method for producing coffee extract 审中-公开
标题翻译：生产咖啡提取物的方法
公开(公告)号：JP2011083282A
公开(公告)日：2011-04-28
申请号：JP2010210488
申请日：2010-09-21
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： MURANISHI SHUICHI , MAEKAWA KOICHIRO , SATO TAKESHI , KIYOHARA SUSUMU , KENMOCHI HISANORI , SAITO YUUKA , SUZUKI KAZUYOSHI , HAMADA KENICHI
IPC分类号： A23F5/24 , A23F5/10 , A23L1/30 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To produce a coffee extract from which raw bean smell caused by a perfume components such as 2-isobutyl-3-methoxypyrazine is removed sufficiently, and which has excellent flavor and a high content of chlorogenic acid. SOLUTION: The coffee extract is produced by deodorizing roasted coffee beans having an L-value of not less than 25 and not more than 40 by steam distillation, and extracting the resultant product with water, ethanol or a mixture thereof. Thus the coffee extract from which raw bean smell caused by the perfume components such as 2-isobutyl-3-methoxypyrazine is removed sufficiently, and which has excellent flavor and the high content of chlorogenic acid is obtained. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：待解决的问题：为了生产咖啡提取物，其中充分除去由2-异丁基-3-甲氧基吡嗪等香料成分引起的生豆味，并且具有优异的风味和高含量的绿原酸。解决方案：通过蒸汽蒸馏对L值不小于25且不大于40的焙炒咖啡豆进行除臭制备咖啡提取物，并用水，乙醇或其混合物萃取所得产物。因此，充分除去由2-异丁基-3-甲氧基吡嗪等香料成分引起的生豆味的咖啡提取物，得到优良的风味，得到高含量的绿原酸。版权所有（C）2011，JPO＆INPIT

3. 发明专利

JP2011062181A Taste improver of sweetener with high sweetness degree 审中-公开
标题翻译：具有高甜度程度的甜味剂的改进
公开(公告)号：JP2011062181A
公开(公告)日：2011-03-31
申请号：JP2009218064
申请日：2009-09-18
申请人： Ogawa & Co Ltd , 小川香料株式会社
发明人： OIKAWA SHINGO , NARITA AKIHIRO , YAMAZAKI MASASHI , KENMOCHI HISANORI , MURANISHI SHUICHI , MAEKAWA KOICHIRO , SATO TAKESHI , KIYOHARA SUSUMU
IPC分类号： A23L1/22 , A23L1/30 , A23L2/00
摘要： PROBLEM TO BE SOLVED: To provide a taste improver capable of improving palatability of foods and drinks containing a highly sweet sweetener by suppressing unpleasant aftertaste of the sweetener with high sweetness degree and imparting body and voluminousness. SOLUTION: The taste improver of the sweetener with high sweetness degree is provided by containing as active ingredients the coffee extracts obtained by deodorizing roasted coffee beans having ≥25 but ≤40 L value by steam distillation, and extracting the obtained with water, ethanol or a mixture thereof. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供一种通过抑制甜味度高的甜味剂的令人不愉快的余味并赋予身体和体积的方法来提供含有高甜度甜味剂的食品和饮料的适口性的味觉改良剂。解决方案：甜味度高的甜味剂的味觉改良剂通过含有通过蒸汽蒸馏除去具有≥25但≤40L值的焙炒咖啡豆而获得的咖啡提取物作为活性成分提供，并用水提取所得的咖啡提取物，乙醇或其混合物。版权所有（C）2011，JPO＆INPIT

4. 发明专利

JP2001046010A METHOD FOR PRODUCING MICROCAPSULE CONTAINING FLAVOR OIL 失效
公开(公告)号：JP2001046010A
公开(公告)日：2001-02-20
申请号：JP22826599
申请日：1999-08-12
申请人： OGAWA & CO LTD , NIPPON CAPSULE PRODUCTS KK
发明人： TACHIBA HIDEKI , KENMOCHI HISANORI , NAKANISHI MASAYUKI
IPC分类号： A23D9/007 , A23L1/00 , A23L27/00 , A23P1/04 , B01J13/06 , A23L1/22
摘要： PROBLEM TO BE SOLVED: To provide a method for producing microcapsules containing a flavor oil, by which the flavor oil containing a complicated ingredient system that is difficult to microcapsulate by a conventional coacervation method, such as a flavor oil containing an unpurified animal or vegetable oil or fat, a natural oleoresin, a polar compound and a surfactant, can simply be microcapsulated in a state holding the original flavor. SOLUTION: This method for producing microcapsules containing an aroma oil comprises stirring a mixture comprising an aroma oil, an aqueous liquid, and lecithin or an emulsifier having an HLB value of 0.1 to 4 to form a W/O type emulsion, adding the formed W/O type emulsion to an aqueous gelatin solution at a higher temperature than the gelling point of the gelatin, stirring the mixture, adding the aqueous solution of a coacervating agent to the mixture to form the coacervates of the gelatin around the W/O type emulsion particles, and then holding the W/O type emulsion at a lower temperature than the gelling point of the gelatin to harden the coacervates.

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