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    • 2. 发明授权
    • Deterioration smell inhibitor and antimicrobial
    • 恶化气味抑制剂和抗菌剂
    • US08389029B2
    • 2013-03-05
    • US13546011
    • 2012-07-11
    • Hirotsugu KidoShigeo Il
    • Hirotsugu KidoShigeo Il
    • A01N65/00
    • A61L9/01A01N65/22A23L5/20A61K8/46A61K8/97A61K2800/524A61L9/013A61Q17/005A61Q19/00A01N47/46
    • The object of the present invention is to provide a deterioration smell inhibitor capable of effectively inhibiting deterioration smell generating form various products such as foods and cosmetics. The present invention relates to a deterioration smell inhibitor comprising a plant extract and isothiocyanate. As preferred embodiments, the plant extract is a labiatae plant extract, further the labiatae plant extract is an oil-insoluble labiatae plant extract, still further the weight ratio of the oil-insoluble labiatae plant extract/isothiocyanate is 1/1 to 99/1. In other preferred embodiments, the plant extract is a terpenoid alcohol or terpenoid ketone, further the weight ratio of the terpenoid alcohol or terpenoid ketone/isothiocyanate is 0.4/1 to 40/1.
    • 本发明的目的是提供一种能够有效抑制食品和化妆品等各种产品产生变质气味的劣化气味抑制剂。 本发明涉及包含植物提取物和异硫氰酸酯的劣化气味抑制剂。 作为优选实施方案,植物提取物是唇形植物提取物,另外,唇形虫植物提取物是油不溶性的labiatae植物提取物,进一步的油不溶性labiatae植物提取物/异硫氰酸酯的重量比为1/1〜99/1 。 在其它优选实施方案中,植物提取物是萜烯醇或萜酮,萜烯醇或萜酮/异硫氰酸酯的重量比还为0.4 / 1至40/1。
    • 3. 发明授权
    • Process for producing pickles, and antimicrobial composition
    • 生产泡菜和抗菌组合物的方法
    • US07323203B2
    • 2008-01-29
    • US10297925
    • 2001-05-25
    • Shigeo IlAsami Takata
    • Shigeo IlAsami Takata
    • A23L1/00
    • A23B7/157A23B7/10A23B7/154A23L3/3463
    • The process for producing pickles of the invention comprises using an oil-in-water antimicrobial composition that contains allyisothiocyanate as the active ingredient and further contains surfactant and water added thereto, in any stage of producing pickles. The invention provides a process for stably producing pickles of good quality while taking suitable measures for surely suppressing the growth of microbes in producing pickles in a simplified manner. The antimicrobial composition of the invention comprises allyl isothiocyanate and a beta acids-containing hop extract as the active ingredients. This is useful as a food freshness-keeping agent free from all the problems with conventional AIT and hop extract each other.
    • 制备本发明泡菜的方法包括使用含有烯丙基异硫氰酸酯作为活性成分的水包油抗微生物组合物,并且在生产腌汁的任何阶段中还含有加入其中的表面活性剂和水。 本发明提供一种稳定地生产质量好的酱菜的方法,同时采取适当措施,以简便的方式确保抑制生产泡菜中微生物的生长。 本发明的抗微生物组合物包含异硫氰酸烯丙酯和含有β-酸的啤酒花提取物作为活性成分。 这对于没有常规AIT和啤酒花相互提取的所有问题的食品保鲜剂是有用的。