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1. 发明专利

JPH1066537A GARLIC-FLAVORED PREPARATION AND GARLIC-FLAVORED FOOD 失效
公开(公告)号：JPH1066537A
公开(公告)日：1998-03-10
申请号：JP22490296
申请日：1996-08-27
申请人： HOUSE FOODS CORP
发明人： IWAHATA SHINICHI , NOGUCHI MASAHIRO , ITO YUMIKO
IPC分类号： A23L19/00 , A23L27/00 , A23L27/10 , A23L27/16 , A23L27/20 , A23L27/60 , A23L1/22 , A23L1/221 , A23L1/224 , A23L1/226
摘要： PROBLEM TO BE SOLVED: To obtain a garlic-flavored food capable of sufficiently giving a feeling of an original spicy taste of the garlic after passing a time such as a preservation. SOLUTION: This garlic-flavored preparation contains aroma components of one or more kinds selected from diallyl sulfide, diallyl disulfide, diallyl trisulfide, and allycin, and at least one of a compound expressed by the general formula: Rn=C=S (R is a cyclic, straight chain or a branched chain alkyl or alkenyl group which may be substituted by phenyl or CH3 S group, and phenyl or benzyl group which may be substituted by a straight chain or a branched chain alkyl group).

2. 发明专利

JPH07184589A FLAVOR SOLUTION 失效
公开(公告)号：JPH07184589A
公开(公告)日：1995-07-25
申请号：JP34706193
申请日：1993-12-27
申请人： KIKKOMAN CORP
发明人： UEHARA MIKIO , OKAYASU MAKOTO , OKABE HIROMI , YAMAZAKI EMIKO , YUASA KATSUMI
IPC分类号： A23L27/10 , A23L27/16 , A23L1/221 , A23L1/224
摘要： PURPOSE:To prepare a flavor solution obtained from a vegetable as a raw material by simple operations, and useful for various beverages, foods, seasonings, etc. CONSTITUTION:A vegetable such as cabbage or burdock is charged in a heat- resistant glass container 1, stirred, and simultaneously heated with a heating device 17. A generated gas fraction having a temperature of 95-400 deg.C (preferably 105-250 deg.C) is guided into a cooler 12 and condensed to give a liquidized flavor solution. Various flavor solutions are obtained in dependence on the difference of an early distillation fraction, a medium distillation fraction and a late distillation fraction and on the kind of the used vegetable.

3. 实用新型

JPH0219040Y2 失效
公开(公告)号：JPH0219040Y2
公开(公告)日：1990-05-25
申请号：JP19268987
申请日：1987-12-21
IPC分类号： A23L3/16 , A23L3/22 , A23L27/14 , A23L27/16 , A23L1/224

4. 发明专利

JP4536002B2 Method of suppressing and their uses the variation of moisture in the composition 有权
标题翻译：空值
公开(公告)号：JP4536002B2
公开(公告)日：2010-09-01
申请号：JP2005502615
申请日：2003-12-15
申请人：株式会社林原生物化学研究所
发明人：俊雄三宅 , 倫夫久保田 , 叶竹内
IPC分类号： A23L1/03 , A21D2/18 , A21D13/00 , A21D13/04 , A23B4/20 , A23B7/022 , A23C9/152 , A23C9/154 , A23C20/02 , A23D9/05 , A23D9/06 , A23F3/14 , A23F3/16 , A23G3/34 , A23G3/42 , A23G9/34 , A23K1/16 , A23K3/00 , A23L1/00 , A23L1/054 , A23L1/064 , A23L1/09 , A23L1/16 , A23L1/182 , A23L1/187 , A23L1/19 , A23L1/20 , A23L1/212 , A23L1/214 , A23L1/22 , A23L1/224 , A23L1/236 , A23L1/238 , A23L1/24 , A23L1/32 , A23L1/36 , A23L2/39 , A23L3/3427 , A23L3/3562 , A61K8/60 , A61K9/00 , A61K9/48 , A61K47/26 , A61Q5/02 , A61Q5/12 , A61Q7/00 , A61Q19/00 , A61Q19/10 , C09K15/06 , C11B5/00 , C11D3/22
CPC分类号： A23K30/00 , A21D2/181 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/50 , A23B4/20 , A23B7/022 , A23C9/152 , A23C9/1544 , A23C20/025 , A23D9/05 , A23D9/06 , A23F3/14 , A23F3/163 , A23G3/00 , A23G3/346 , A23G3/42 , A23G9/34 , A23G2200/06 , A23K20/163 , A23L2/39 , A23L3/3427 , A23L3/3562 , A23L7/111 , A23L7/196 , A23L7/1965 , A23L9/12 , A23L9/22 , A23L11/05 , A23L15/30 , A23L19/03 , A23L19/105 , A23L21/12 , A23L25/25 , A23L27/16 , A23L27/33 , A23L27/50 , A23L27/60 , A23L27/70 , A23L29/274 , A23L29/30 , A23P20/10 , A23P30/40 , A23V2002/00 , A61K8/60 , A61K9/0048 , A61K9/4816 , A61K47/26 , A61K2800/52 , A61Q5/02 , A61Q5/12 , A61Q7/00 , A61Q19/00 , A61Q19/10 , C09K15/06 , C11B5/0021 , C11D3/221 , A23V2250/636
摘要： The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of alpha,alpha-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof.
摘要翻译：本发明的目的在于提供抑制组合物中的水分变化的方法，抑制水分变化的组合物和抑制组合物中水分变化的试剂。通过提供一种抑制组合物中水分变化的方法来解决目的，包括将α，α-海藻糖的糖衍生物作为有效成分掺入到组合物中，通过掺入糖 - 衍生物，含有糖衍生物作为有效成分的防湿变化抑制剂及其用途。

5. 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。

6. 发明专利

JP2002325553A METHOD FOR PRODUCING ROASTED ONION 失效
公开(公告)号：JP2002325553A
公开(公告)日：2002-11-12
申请号：JP2001131955
申请日：2001-04-27
申请人： HOUSE FOODS CORP
发明人： KOBAYASHI ATSUKO
IPC分类号： A23L19/00 , A23L23/00 , A23L27/16 , A23L1/224 , A23L1/212
摘要： PROBLEM TO BE SOLVED: To provide a method for producing roasted onion having more intensified flavor than that of conventional roasted onion. SOLUTION: This method for producing roasted onion is characterized by comprising roasting onion together with at least one selected from fennel greque, mustard and Cuminum cyminum, and oil and fat.

7. 发明专利

JPH1066536A GARLIC-FLAVORED PREPARATION AND GARLIC-FLAVORED FOOD 失效
公开(公告)号：JPH1066536A
公开(公告)日：1998-03-10
申请号：JP22336196
申请日：1996-08-26
申请人： HOUSE FOODS CORP
发明人： IWAHATA SHINICHI , NOGUCHI MASAHIRO , ITO YUMIKO
IPC分类号： A23L19/00 , A23L27/00 , A23L27/10 , A23L27/12 , A23L27/16 , A23L27/20 , A23L27/60 , A23L1/22 , A23L1/221 , A23L1/222 , A23L1/224 , A23L1/226
摘要： PROBLEM TO BE SOLVED: To obtain a garlic-flavored food capable of sufficiently giving a feeling of a specific fresh aroma held by a grated garlic as a lingering scent and holding a preserving property thereof. SOLUTION: This garlic flavor preparation contains a first aroma component of one or more kinds selected from α-pinene, β-pinene, limonene, γ-terpinene, citral, cineol, linalol, citronellal, isocitral, sabinene, terpineolene, safrole and myrcene, and a second aroma component of one or more kinds selected from diallyl sulfide, diallyl disulfide, deallyl trisulfide and allycin.

8. 发明专利

JP2000166497A PASTE-SHAPED CURRY HAVING VISCOSITY ADJUSTED WITH VEGETABLE 失效
公开(公告)号：JP2000166497A
公开(公告)日：2000-06-20
申请号：JP34970298
申请日：1998-12-09
申请人： HOUSE FOODS CORP
发明人： SONOBE KAZUNORI , TAKADA SHOJI , IDA YOKO , HIROSHIGE AKIKO , MORITA TOMOKO
IPC分类号： A23L19/00 , A23L27/16 , A23L1/212 , A23L1/224
摘要： PROBLEM TO BE SOLVED: To obtain a paste-shaped curry capable of providing thickness and body of taste, and having required sufficient viscosity without including starch (flour). SOLUTION: This paste-shaped curry containing roasted onion after being treated by a colloid mill as a viscous material, substantially not including starch and having the viscosity regulated with vegetable. The roasting is carried out by a conventional method. For example, the cut raw onion is roasted in the presence of an oil at 85-98 deg.C, preferably 95-98 deg.C temperature of the onion preferably for 60-300 min, more preferably 120-180 min to provide the objective roasted onion.

9. 发明专利

JPH11169112A IMPROVER FOR COOKED RICE 失效
公开(公告)号：JPH11169112A
公开(公告)日：1999-06-29
申请号：JP36274397
申请日：1997-12-12
申请人： RIKEN HEALTH KK
发明人： KOMINATO JO , MIYAKE CHIEKO
IPC分类号： A23L7/10 , A23L27/10 , A23L27/16 , A23L1/10 , A23L1/221 , A23L1/224
摘要： PROBLEM TO BE SOLVED: To provide a cooked rice with a new nice-like fragrance and to improve a taste, by adding a specific powder and/or essence when rice is cooked. SOLUTION: In cooking rice, the rice is mixed with at least one of 1-500 ppm dried onion powder (onion powder), 1-500 ppm dried garlic powder (garlic powder), 1-500 ppm onion essence and 1-500 ppm garlic essence as a single substance or a mixture.

10. 发明专利

JPH10295373A ENZYME FOR PRODUCING LACHRYMATORY FACTOR OF ONION 失效
公开(公告)号：JPH10295373A
公开(公告)日：1998-11-10
申请号：JP12164197
申请日：1997-04-23
申请人： HOUSE FOODS CORP
发明人： SAWADA HIROSHI , IMAI SHINSUKE , ASATAKE MUNEAKI , HIRAO KO
IPC分类号： A23L19/00 , A23L27/16 , C12N9/90 , C12P11/00 , A23L1/212 , A23L1/224
摘要： PROBLEM TO BE SOLVED: To obtain a new enzyme for producing a lachrymatory factor capable of being produced by a simple operation, useful for improvement, etc., of flavor of an onion (a processed material) by allowing the enzyme to produce the lachrymatory factor from PeCS(' present in the onion, etc., in the coexistence of enzyme alliinase. SOLUTION: This enzyme for producing a lachrymatory factor can produce the lachrymatory factor from PeCS0 present in an onion, etc., in the coexistence of an enzyme alliinase, and has the following physicochemical properties: activity: producing the lachrymatory factor from PeCSO of a sulfur-containing compound present in the onion, etc., in the coexistence of the enzyme alliinase; substrate specificity: acting on a precursor formed from the PeCSO present in the onion, etc.; optimum pH: 5.9-6.0; optimum temperature: 15-25 deg.C; pH stability: stable at pH 5.0-9.0 in incubation at 15-25 deg.C for 10-30 min; temperature stability: stable at

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