专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明专利

JP2007252350A Flavor improving method for gustatory matter or food and drink 有权
标题翻译：调味品或食品和饮料的改进方法
公开(公告)号：JP2007252350A
公开(公告)日：2007-10-04
申请号：JP2006084781
申请日：2006-03-27
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： FUJIWARA SATOSHI , FUJIKI FUMINO , NAKAMURA AKIO , IDE JUNICHI
IPC分类号： A23L27/00
摘要： PROBLEM TO BE SOLVED: To provide a flavor improving method for a gustatory matter or food and drink, solving a defect based on a sensory evaluation, and efficiently selecting a flavor improver to be added to the gustatory matter or food and drink using a light topography apparatus to add a selected flavor improver. SOLUTION: This flavor improving method for the gustatory matter or food and drink comprises measuring change of brain blood flow when drinking and eating the gustatory matter or food and drink added with the flavor improver, and selecting the kind or amount added of the flavor improver based on the measurement result. COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：为了提供味觉改善方法，用于味觉物质或食物和饮料，基于感官评价来解决缺陷，并且有效地选择要加入到味觉物质或食物和饮料中的风味改良剂，使用一种轻的地形设备来添加选定的风味改良剂。风味改良剂基于测量结果。版权所有（C）2008，JPO＆INPIT

2. 发明专利

JP2007153781A Method for exterminating pest 审中-公开
标题翻译：外泄方法
公开(公告)号：JP2007153781A
公开(公告)日：2007-06-21
申请号：JP2005349212
申请日：2005-12-02
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： MATSUI MASANAO , TAKAGI KEIICHI , NAKAMURA AKIO , FUJIWARA SATOSHI , TAMOGAMI SHIGEYUKI
IPC分类号： A01N25/18 , A01N53/06
摘要： PROBLEM TO BE SOLVED: To provide an effective insect-proofing, bacteria-proofing and fungi-proofing method highly safe in a closed or semi-closed system. SOLUTION: The safe and effective insect-proofing, bacteria-proofing and fungi-proofing can be carried out by making the closed or semi-closed system into an oxygen-deficient state and vaporizing an insect-proofing, bacteria-proofing and fungi-proofing agent by an exothermic medium emitting the heat by air oxidation such as a disposable body warmer while reducing the amount of the used chemical compared to that of a conventional method, or using safer natural essential oil or the like. COPYRIGHT: (C)2007,JPO&INPIT
摘要翻译：要解决的问题：提供一种在封闭或半封闭系统中高度安全的有效的防虫，防菌和防真菌方法。
解决方案：通过使封闭或半封闭系统成为缺氧状态并蒸发防虫，防菌和防霉，可以进行安全有效的防虫，防菌，防真菌或者使用更安全的天然精油等，通过放热介质通过空气氧化发出热，例如一次性体温器，同时减少使用的化学物质的量。版权所有（C）2007，JPO＆INPIT

3. 发明专利

JP2007297552A Anti-oxidizing perfume composition 审中-公开
标题翻译：防氧化成分
公开(公告)号：JP2007297552A
公开(公告)日：2007-11-15
申请号：JP2006128335
申请日：2006-05-02
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： NAKAMURA AKIO , FUJIWARA SATOSHI , IDE JUNICHI
IPC分类号： C11B9/00 , C09K15/34
摘要： PROBLEM TO BE SOLVED: To provide a volatile anti-oxidizing perfume composition which can exhibit an effect for reducing an oxidation stress under an environment excessively generating active oxygen in pollutive gases, automotive exhaust gases, and the like.
SOLUTION: This anti-oxidizing perfume composition which is evaporated or distilled in a gas phase for use is characterized by containing at least one of thyme oil, orange time, pink grapefruit oil, absolute jasmine, oakmoss oil, oregano oil, white cedar oil, lavender oil, and chamomile roman oil as an active ingredient.
COPYRIGHT: (C)2008,JPO&INPIT
摘要翻译：要解决的问题：提供一种挥发性抗氧化香料组合物，其可以在污染气体，汽车废气等中过度产生活性氧的环境下显示出降低氧化应激的效果。解决方案：在气相中蒸发或蒸馏的这种抗氧化香料组合物的特征在于含有至少一种麝香草油，橙色时间，粉红葡萄柚油，绝对茉莉，橡木油，牛至油，白色雪松油，薰衣草油和洋甘菊罗曼油作为活性成分。版权所有（C）2008，JPO＆INPIT

4. 发明专利

JP2003040900A Method for purifying peptide 审中-公开
标题翻译：净化肽的方法
公开(公告)号：JP2003040900A
公开(公告)日：2003-02-13
申请号：JP2001221309
申请日：2001-07-23
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： OTAWA TOSHIHIKO , INAMI OSAMU , YAMAMOTO NAOTO , NAKAMURA AKIO
IPC分类号： C07K1/16 , C07K14/78
摘要： PROBLEM TO BE SOLVED: To provide a method for reducing a bad taste and smell such as an animal smell and bitterness from an animal and plant protein-derived peptide such as a collagen peptide useful as a material for foods, cosmetics, pharmaceuticals or the like.
SOLUTION: The method for purifying peptide comprises a contact treatment of a peptide-containing solution with a synthetic absorbing resin.
COPYRIGHT: (C)2003,JPO
摘要翻译：要解决的问题：提供一种减少来自动物和植物蛋白质衍生肽（例如可用作食品，化妆品，药物等）的胶原肽的动物气味和苦味等不良味道和气味的方法。解决方案：肽的纯化方法包括含有肽的溶液与合成吸收树脂的接触处理。

5. 发明专利

JP2015047246A 辛み物質または苦味物質による摂食意欲の変化の評価方法有权
标题翻译：评估兴奋剂物质和叮咬物质变化的方法
公开(公告)号：JP2015047246A
公开(公告)日：2015-03-16
申请号：JP2013179965
申请日：2013-08-30
申请人：長谷川香料株式会社 , T Hasegawa Co Ltd
发明人： IIZUMI KANA , NAKAMURA AKIO , FUJIWARA SATOSHI
IPC分类号： A61B10/00 , A61B5/026 , A61B5/1455 , G01N21/359
摘要：【課題】無侵襲、低拘束、短時間で、辛み物質または苦味物質による摂食意欲の変化を効率的かつ客観的に評価することができる評価方法を提供する。【解決手段】近赤外線分光法を用いて、唾液腺活動に伴うヘモグロビン濃度の変化量を計測する。【選択図】図2
摘要翻译：要解决的问题：提供一种有效和客观地评估由辛辣味物质和苦味物质引起的饮食欲望变化的评价方法，在短时间内以非限制性的方式非侵入性地进行抑制。解决方案：通过使用近红外测量与唾液腺的作用相关的血红蛋白浓度的变化量。

6. 发明专利

JP2014126485A Evaluation method of harmony of taste and aroma 有权
标题翻译：烟草和芳香的和谐评估方法
公开(公告)号：JP2014126485A
公开(公告)日：2014-07-07
申请号：JP2012284270
申请日：2012-12-27
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： MATSUMOTO TOMONA , NAKAMURA AKIO , IIZUMI KANA
IPC分类号： G01N33/02 , A61B5/00 , A61B5/1455 , G01N33/487 , G01N33/49
摘要： PROBLEM TO BE SOLVED: To provide a technique identifying effect brought by integration of taste and aroma by an objective technique when a component only for aroma is added to a component only for taste.SOLUTION: An evaluation method of a level of harmony acquired by integration of taste brought by a taste composition and aroma brought by an aroma composition comprises: a step (1) of preparing the taste composition; a step (2) of preparing the aroma composition; a step (3) of making examinee eat and drink the taste composition alone and a combination of the taste composition and the aroma composition as a flavor composition; a step (4) of measuring biological signal of the examinee in the step (3); and a step (5) of evaluating a level of the harmony acquired by the integration of the taste brought by the taste composition and the aroma brought by the aroma composition on the basis of a response intensity ratio of the biological signal in eating and drinking the taste composition and the biological signal in eating and drinking the flavor composition in the step (4).
摘要翻译：要解决的问题：当仅将味道的成分添加到仅用于味道的成分时，通过客观技术提供通过目标技术整合味道和香气所产生的效果的技术。解决方案：通过整合获得的和谐程度的评估方法由香味组合物引起的味道组合物和香气带来的味道包括：制备味觉组合物的步骤（1）; 制备香料组合物的步骤（2）; 让受试者单独饮食和组合味道组合物和香气组合物的组合的步骤（3）作为风味组合物; 步骤（4），测量步骤（3）中受检者的生物信号; 以及基于饮食中的生物信号的响应强度比，评价通过味道组合引起的味道与芳香组合物带来的香味的融合获得的和谐水平的步骤（5）味道组成和步骤（4）中饮食风味组合物中的生物信号。

7. 发明专利

JP2013127377A Evaluating method for flavor modifier 有权
标题翻译：评价改性剂的评价方法
公开(公告)号：JP2013127377A
公开(公告)日：2013-06-27
申请号：JP2011276277
申请日：2011-12-16
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： SAITO KANA , NAKAMURA AKIO , MATSUMOTO TOMONA , FUJIKI FUMINO
IPC分类号： G01N33/00 , A23L27/00
CPC分类号： G01N33/02 , A23L27/00 , A23L27/88 , A23V2002/00 , G01N33/0001 , G01N33/5088
摘要： PROBLEM TO BE SOLVED: To provide an evaluating method for flavor modifier that solves defects resulting from organoleptic evaluation, and can efficiently and objectively evaluate flavor modification effect of a flavor modifier in a short time with no invasion and low restraint.SOLUTION: The evaluating method includes the processes of: (1) letting a testee drink a solution of a taste substance selected from the group of a sweet substance, a salty substance, a sour substance, a bitter substance, and a tasty substance while a known flavor modifier is added, and measuring change in signal intensity nearby the temple parts of the testee by a biological optical measurement device; (2) selecting a testee recognized to have had change in the signal intensity nearby the temple parts as a result of addition of the known flavor modifier in the process (1); (3) letting the testee selected in the process (2) drink the solution of the taste substance in which a flavor modifier to be tested is added, measuring change in the signal intensity nearby the temple parts by the biological optical measurement device, and evaluating flavor modification effect based upon the change in the signal intensity as an index.
摘要翻译：解决问题的方法：提供一种能够解决由感官评价引起的缺陷的风味改良剂的评价方法，能够在短时间内有效且客观地评价风味改良剂的风味改良效果，无侵入性和低抑制性。解决方案：评估方法包括以下过程：（1）让受试者饮用选自甜味物质，咸物质，酸物质，苦味物质和美味的味道物质的溶液物质，同时加入已知的调味剂，并通过生物光学测量装置测量受试者的寺庙部分附近的信号强度的变化; （2）通过在方法（1）中添加已知的调味剂，选择被认可已经改变了寺庙部分附近的信号强度的被测者; （3）使在过程（2）中选择的受试者饮用添加了待测试的调味剂的味道物质的溶液，通过生物光学测量装置测量寺庙部分附近的信号强度的变化，并评估基于信号强度的变化作为指标的风味改良效果。版权所有（C）2013，JPO＆INPIT

8. 发明专利

JP2011032423A Volatile anti-oxidants 审中-公开
标题翻译：挥发性抗氧化剂
公开(公告)号：JP2011032423A
公开(公告)日：2011-02-17
申请号：JP2009182119
申请日：2009-08-05
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： ISHIWATARI KANAME , MIYAJIMA RYOKO , NAKAMURA AKIO
IPC分类号： C09K15/34 , A61L9/01 , C11B9/00
摘要： PROBLEM TO BE SOLVED: To provide a volatile antioxidant capable of exhibiting an effect of reducing oxidation stress even as a volatilized state in atmosphere and also useful as a raw material of a fragrant perfumery such as a floral note, fruits note, etc. SOLUTION: This volatile antioxidant used by being volatilized or vaporized in a gas phase is provided by containing at least ≥1 kind selected from among lime oil, sandalwood oil, clove oil, bay oil, cashier oil, essence rose, ylang-ylang oil, kananga oil and citronella oil as an active ingredient. COPYRIGHT: (C)2011,JPO&INPIT
摘要翻译：要解决的问题：提供即使作为大气中的挥发状态也能够表现出降低氧化应激效果的挥发性抗氧化剂，并且也可用作芳香香料如花香，水果笔记等的原料
解决方案：用于气相挥发或蒸发的挥发性抗氧化剂通过含有至少≥1种选自山楂油，檀香油，丁香油，月桂油，出纳油，香精玫瑰，依兰仙客来油，卡那加油和香茅油为活性成分。版权所有（C）2011，JPO＆INPIT

9. 发明专利

JP2010051610A Method for evaluating taste of food and drink 有权
标题翻译：食品和饮料品尝评估方法
公开(公告)号：JP2010051610A
公开(公告)日：2010-03-11
申请号：JP2008220695
申请日：2008-08-29
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： TSUJI TOMONA , NAKAMURA AKIO , FUJIKI FUMINO
IPC分类号： A61B10/00 , G01N21/17
摘要： PROBLEM TO BE SOLVED: To provide a method for evaluating the tastes of foods and drinks which solves drawbacks in sensuous evaluations and uses a phototopography device to determine the changes in brain bloodstream caused by the taken foods and drinks. SOLUTION: The method includes instructing subjects to take a plurality of foods and drinks, and then determining the changes in brain bloodstream volume of the subjects to evaluate the tastes of the foods and drinks from the response intensities brought by the changes in bloodstream volume, wherein the foods and drinks cause the subjects to have differences among each other in liking influenced by their respective habits or preferences for meal, and are selected to belong to the same category. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种评价食品和饮料的味道的方法，其解决感官评价中的缺点，并使用光刻设备来确定由所摄取的食物和饮料引起的脑血流的变化。解决方案：该方法包括指导受试者服用多种食物和饮料，然后确定受试者的脑血流量的变化，以从血流变化引起的反应强度评估食物和饮料的味道体积，其中食物和饮料导致受试者彼此之间的差异，受其各自习惯或膳食偏好的影响，并且被选择属于同一类别。版权所有（C）2010，JPO＆INPIT

10. 发明专利

JP2010046000A Method for evaluating flavor improver 有权
标题翻译：用于评估风味改进的方法
公开(公告)号：JP2010046000A
公开(公告)日：2010-03-04
申请号：JP2008212086
申请日：2008-08-20
申请人： T Hasegawa Co Ltd , 長谷川香料株式会社
发明人： FUJIKI FUMINO , NAKAMURA AKIO , TSUJI TOMONA
IPC分类号： A23L27/00 , A23L1/22 , G01N21/17 , G01N21/35 , G01N21/3577 , G01N21/359 , G01N33/14
摘要： PROBLEM TO BE SOLVED: To provide a method for evaluating a proper concentration when letting an examinee drink an aqueous solution which is obtained by adding a flavor improver of a different concentration to a taste substance aqueous solution of a different concentration or a taste substance aqueous solution of a specific concentration, or a proper concentration of a flavor improver for a taste substance aqueous solution of a specific concentration, by solving defects based on a sensory evaluation and using a light topography device. SOLUTION: The method for evaluating the proper concentration comprises adjusting a plurality of taste substance aqueous solutions of a different concentration, measuring brain blood flow change when letting an examinee drink each of the samples, and evaluating a proper concentration of a taste substance according to the response strength of brain blood flow change. Alternatively, the method comprises adjusting a plurality of samples of a different flavor improver concentration when further adding a flavor improver to a taste substance aqueous solution of a specific concentration selected from a concentration less than and more than the proper concentration, measuring brain blood flow change when letting an examinee drink each of the aqueous solutions, and evaluating a proper concentration of a flavor improver according to the response strength of brain blood flow change. COPYRIGHT: (C)2010,JPO&INPIT
摘要翻译：要解决的问题：提供一种当让受试者饮用通过将不同浓度的风味改良剂加入到不同浓度或味道的味道物质水溶液中而获得的水溶液时，评价适当浓度的方法通过解决基于感官评价的缺陷和使用光形地貌装置，将特定浓度的物质水溶液或适当浓度的特定浓度的味道物质水溶液的风味剂改进剂浓缩。解决方案：用于评估适当浓度的方法包括调节多种不同浓度的味道物质水溶液，当让受试者饮用每种样品时测量脑血流量变化，并评估适当浓度的味道物质根据脑血流量变化的反应强度。或者，该方法包括当将味道改良剂进一步添加到选自浓度小于和高于适当浓度的浓度的特定浓度的味道物质水溶液中时，调整不同风味改良剂浓度的多个样品，测量脑血流量变化当让受试者饮用每种水溶液时，根据脑血流变化的反应强度评估风味剂改进剂的适当浓度。版权所有（C）2010，JPO＆INPIT

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式