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    • 2. 发明授权
    • Crystalline 1-kestose and process for preparing the same
    • 结晶1-kestose及其制备方法
    • US06479657B1
    • 2002-11-12
    • US09091182
    • 1998-09-29
    • Koji NishizawaHitoshi MatsumotoHirofumi NakamuraTakashi KawakamiYuko NakadaMasao HirayamaTakashi Adachi
    • Koji NishizawaHitoshi MatsumotoHirofumi NakamuraTakashi KawakamiYuko NakadaMasao HirayamaTakashi Adachi
    • C07H106
    • C07H3/06C12P19/18C30B7/00
    • A process for producing crystal 1-kestose wherein granular crystal 1-kestose in the form of large crystals can be produced at a high yield is disclosed. A highly pure solution of 1-kestose is concentrated to a Brix of 75 or higher; either seed crystals are added, or the solution is vacuum-concentrated to generate microcrystals for use as nuclei; then, a crystal growing step by vacuum-concentration and a microcrystal dissolving step for redissolving microcrystals which have formed in the concentrate are repeated at least twice each. Alternatively, a highly pure solution of 1-kestose is concentrated to a Brix of 80 or higher; either seed crystals are added, or the solution is allowed to initiate crystallization; after crystals are allowed to grow, a cooling step where the temperature is lowered by 5° C. to 20° C. from the previous step and a crystal growing step where the concentrate is maintained at the temperature to allow the crystals to grow are repeated at least twice each. Also, an enzyme for producing 1-kestose efficiently from sucrose is disclosed.
    • 公开了一种生产晶体1-晶体的方法,其中可以以高产率制备大晶体形式的颗粒状晶体1-晶体。 1-kestose的高纯度溶液浓缩至75或更高的白利糖度; 加入晶种,或者将溶液真空浓缩以产生用作核的微晶; 然后,通过真空浓缩的晶体生长步骤和在浓缩物中形成的再溶解微晶的微晶溶解步骤重复至少两次。 或者,将高效纯化的1-kestose溶液浓缩至白利糖度为80或更高; 加入晶种,或使溶液开始结晶; 在使晶体生长之后,重复上述步骤的温度降低5℃至20℃的冷却步骤和将浓缩物保持在允许晶体生长的温度的晶体生长步骤 至少两次。 另外,公开了一种从蔗糖中有效产生1-kestose的酶。
    • 5. 发明授权
    • Compositions for food, process for producing the same, and functional foods and drinks containing the same
    • 用于食品的组合物,其制备方法以及含有其的功能性食品和饮料
    • US08722126B2
    • 2014-05-13
    • US12585783
    • 2009-09-24
    • Hitoshi MatsumotoShigeru TominagaMitsuo KishiTakashi KawakamiTakahisa TokunagaMasao Hirayama
    • Hitoshi MatsumotoShigeru TominagaMitsuo KishiTakashi KawakamiTakahisa TokunagaMasao Hirayama
    • A23L2/06A23L1/29B01D61/02A61K36/45A61K36/00A23G3/36A23G1/42A23G4/12
    • A23G3/368A23G1/30A23G1/426A23G1/48A23G3/36A23G3/48A23G4/06A23G4/068A23G4/126A23L2/085A23L2/52A23L33/105A23V2002/00A23V2250/21A23V2250/2104
    • Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks. However, the production process according to the present invention makes it possible to provide black currant anthocyanin-containing compositions for foods which have a high black currant anthocyanin content, an adequate acidity, and a high stability and can be added to foods and drinks. Moreover, functional foods and drinks containing these compositions, which have an effect of improving visual function, a function of improving blood fluidity, or a function of lowering blood pressure, can be provided.
    • 含有黑醋栗花青素的食品组合物,其包含基于固体物质的1至25重量%的黑醋栗花青素; 一种用于生产含黑醋栗花青素的食品组合物的方法,其特征在于通过使用带电的反渗透膜来纯化和浓缩用作原料的黑醋栗汁; 特征在于含有上述食品组合物的功能性食品和饮料; 和上述食品用组合物和上述具有改善视觉功能的作用的功能食品和饮料,改善血液流动性的功能和/或降低血压的功能。 常规的黑醋栗花青素组合物具有低黑醋栗花青素含量,酸度强,稳定性差,使得它们不适合作为食品和饮料的添加剂。 然而,根据本发明的制备方法使得可以提供含黑醋栗花青素的组合物,其具有高黑醋栗花青素含量,足够的酸度和高稳定性的食品,并且可以添加到食品和饮料中。 此外,可以提供含有这些组合物的功能性食品和饮料,其具有改善视觉功能的效果,改善血液流动性的功能或降低血压的功能。
    • 6. 发明授权
    • Compositions for foods, process for producing the same and functional foods and drinks containing the same
    • 食品组合物,生产相同功能的食品和饮料的组合物
    • US07658963B1
    • 2010-02-09
    • US10019402
    • 2000-06-30
    • Hitoshi MatsumotoShigeru TominagaMitsuo KishiTakashi KawakamiTakahisa TokunagaMasao Hirayama
    • Hitoshi MatsumotoShigeru TominagaMitsuo KishiTakashi KawakamiTakahisa TokunagaMasao Hirayama
    • A23L2/06A23L1/29B01D61/02A61K36/45A61K36/00
    • A23G3/368A23G1/30A23G1/426A23G1/48A23G3/36A23G3/48A23G4/06A23G4/068A23G4/126A23L2/085A23L2/52A23L33/105A23V2002/00A23V2250/21A23V2250/2104
    • Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks. However, the production process according to the present invention makes it possible to provide black currant anthocyanin-containing compositions for foods which have a high black currant anthocyanin content, an adequate acidity, and a high stability and can be added to foods and drinks. Moreover, functional foods and drinks containing these compositions, which have an effect of improving visual function, a function of improving blood fluidity, or a function of lowering blood pressure, can be provided.
    • 含有黑醋栗花青素的食品组合物,其包含基于固体物质的1至25重量%的黑醋栗花青素; 一种用于生产含黑醋栗花青素的食品组合物的方法,其特征在于通过使用带电的反渗透膜来纯化和浓缩用作原料的黑醋栗汁; 特征在于含有上述食品组合物的功能性食品和饮料; 和上述食品用组合物和上述具有改善视觉功能的作用的功能食品和饮料,改善血液流动性的功能和/或降低血压的功能。 常规的黑醋栗花青素组合物具有低黑醋栗花青素含量,酸度强,稳定性差,使得它们不适合作为食品和饮料的添加剂。 然而,根据本发明的制备方法使得可以提供含黑醋栗花青素的组合物,其具有高黑醋栗花青素含量,足够的酸度和高稳定性的食品,并且可以添加到食品和饮料中。 此外,可以提供含有这些组合物的功能性食品和饮料,其具有改善视觉功能的效果,改善血液流动性的功能或降低血压的功能。
    • 10. 发明申请
    • Compositions for food, process for producing the same, and functional foods and drinks containing the same
    • 用于食品的组合物,其制备方法以及含有其的功能性食品和饮料
    • US20100015065A1
    • 2010-01-21
    • US12585783
    • 2009-09-24
    • Hitoshi MatsumotoShigeru TominagaMitsuo KishiTakashi KawakamiTakahisa TokunagaMasao Hirayama
    • Hitoshi MatsumotoShigeru TominagaMitsuo KishiTakashi KawakamiTakahisa TokunagaMasao Hirayama
    • A61K9/68A61K31/35A61P27/02A61P7/00
    • A23G3/368A23G1/30A23G1/426A23G1/48A23G3/36A23G3/48A23G4/06A23G4/068A23G4/126A23L2/085A23L2/52A23L33/105A23V2002/00A23V2250/21A23V2250/2104
    • Black currant anthocyanin-containing compositions for foods comprising 1 to 25% by weight of black currant anthocyanin on the basis of solid matters; a process for producing a black currant anthocyanin-containing composition for foods characterized by purifying and concentrating black currant juice employed as a starting material by using a charged reverse osmosis membrane; functional foods and drinks characterized by containing the above compositions for foods; and the above-described compositions for foods and the above-described functional foods and drinks having an effect of improving visual function, a function of improving blood fluidity, and/or a function of lowering blood pressure. The conventional black currant anthocyanin compositions have a low black currant anthocyanin content, strong acidity and poor stability, which makes them unsuitable as additives for foods and drinks. However, the production process according to the present invention makes it possible to provide black currant anthocyanin-containing compositions for foods which have a high black currant anthocyanin content, an adequate acidity, and a high stability and can be added to foods and drinks. Moreover, functional foods and drinks containing these compositions, which have an effect of improving visual function, a function of improving blood fluidity, or a function of lowering blood pressure, can be provided.
    • 含有黑醋栗花青素的食品组合物,其包含基于固体物质的1至25重量%的黑醋栗花青素; 一种用于生产含黑醋栗花青素的食品组合物的方法,其特征在于通过使用带电的反渗透膜来纯化和浓缩用作原料的黑醋栗汁; 特征在于含有上述食品组合物的功能性食品和饮料; 和上述食品用组合物和上述具有改善视觉功能的作用的功能食品和饮料,改善血液流动性的功能和/或降低血压的功能。 常规的黑醋栗花青素组合物具有低黑醋栗花青素含量,酸度强,稳定性差,使得它们不适合作为食品和饮料的添加剂。 然而,根据本发明的制备方法使得可以提供含黑醋栗花青素的组合物,其具有高黑醋栗花青素含量,足够的酸度和高稳定性的食品,并且可以添加到食品和饮料中。 此外,可以提供含有这些组合物的功能性食品和饮料,其具有改善视觉功能的效果,改善血液流动性的功能或降低血压的功能。