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1. 发明申请

US20050019388A1 Edible capsules 审中-公开
标题翻译：食用胶囊
公开(公告)号：US20050019388A1
公开(公告)日：2005-01-27
申请号：US10866142
申请日：2004-06-14
申请人： Kiyonori Furuta , Kentarou Maruyama , Yukiko Takakura , Hiroyuki Sato
发明人： Kiyonori Furuta , Kentarou Maruyama , Yukiko Takakura , Hiroyuki Sato
IPC分类号： A23L1/00 , A61K9/48 , A61K9/50
CPC分类号： A61K9/4866 , A23P10/30 , A61K9/4816 , A61K9/5031
摘要： The present invention provides an edible capsule for use in the pharmaceuticals, foods, health foods fields, which is composed of non-animal material and can be ingested. The present invention further provides an acid-resistant capsule that comprises non-animal materials.
摘要翻译：本发明提供一种用于药物，食品，保健食品领域的可食用胶囊，其由非动物材料组成并可被摄取。本发明还提供了包含非动物材料的耐酸胶囊。

2. 发明申请

US20070141165A1 Method for Manufacturing Microcapsules Containing Capsinoid 审中-公开
标题翻译：制造含有辣椒素的微胶囊的方法
公开(公告)号：US20070141165A1
公开(公告)日：2007-06-21
申请号：US11672123
申请日：2007-02-07
申请人： Yukiko Takakura , Kentarou Maruyama
发明人： Yukiko Takakura , Kentarou Maruyama
IPC分类号： A61K9/50 , A61K36/81 , A61K31/16
CPC分类号： A61K9/4816 , A23L27/10 , A23L27/72 , A23V2002/00 , A61K9/4858 , A61K31/23 , A61K31/231 , A23V2200/254 , A23V2200/224 , A23V2250/21
摘要： Capsinoid-containing microcapsules comprising 0.01 to 10 weight parts of capsinoid-containing hydrophobic material per weight part of hydrophilic solution containing 0.001 to 50 percent of capsule wall material and having a median diameter of 0.01 to 1,000 μm are provided.
摘要翻译：含有含100重量份含辣椒素的疏水性材料的含有Capsinoid的微胶囊每重量份含有0.001至50％的胶囊壁材料并且具有0.01至1,000μm的中值粒径的亲水性溶液。

3. 发明申请

US20120052177A1 FLAVORING MATERIAL 审中-公开
标题翻译：挥发材料
公开(公告)号：US20120052177A1
公开(公告)日：2012-03-01
申请号：US13241524
申请日：2011-09-23
申请人： Yukiko Takakura , Kazuhiro Hayashi , Mayuko Iga , Takuya Masuzawa
发明人： Yukiko Takakura , Kazuhiro Hayashi , Mayuko Iga , Takuya Masuzawa
IPC分类号： A23L1/231
CPC分类号： A23L27/2056 , A23L27/2022 , A23L27/2024
摘要： An aroma or flavor-imparting composition containing methional, dienals and thiazoles in proportions satisfying 0≦A≦100, 0≦B≦100, 0≦C≦60 and A+B+C=100 wherein A shows parts by weight of methional, B shows parts by weight of dienals and C shows parts by weight of thiazoles. Foods containing these compositions, and method of imparting aroma or flavor to food are also described.
摘要翻译：含有比例满足0＆nlE的甲基，二烯和噻唑的芳香或香料赋予组合物; A＆amp; 100; 0＆amp; NlE; B＆nlE; 100,0＆amp; NlE; C＆lt; E; 60和A + B + C = 100其中A表示重量％ B表示二烯重量份，C表示噻唑重量份。还描述了含有这些组合物的食品，以及赋予食物香气或风味的方法。

4. 发明申请

US20110287155A1 METHOD FOR PRODUCING FLAVOR MATERIAL 审中-公开
标题翻译：生产挥发性物质的方法
公开(公告)号：US20110287155A1
公开(公告)日：2011-11-24
申请号：US13166989
申请日：2011-06-23
申请人： Yukiko Takakura , Kazuhiro Hayashi , Mayuko Iga , Makoto Yamada , Takuya Masuzawa
发明人： Yukiko Takakura , Kazuhiro Hayashi , Mayuko Iga , Makoto Yamada , Takuya Masuzawa
IPC分类号： A23L1/227 , A23L2/56
CPC分类号： A23L2/56 , A23L27/215
摘要： The present invention provides a method of producing a composition which is useful for flavoring food or drinks. The method includes utilizing a heating reaction of methionine and a sugar, which results in methional being present in the composition at a higher concentration. The present invention also provides a food, etc. containing the composition produced by the method.Methionine and a sugar are mixed, and the mixture is heated under a two stage process having particular pH conditions for a particular time at a particular temperature. Moreover, during the mixing and heating of methionine and a sugar, one or more of sodium chloride, potassium chloride, calcium chloride and phosphate is/are added, and the mixture is heated under particular pH conditions for a particular time at a particular temperature.
摘要翻译：本发明提供一种制备可用于调味食品或饮料的组合物的方法。该方法包括利用甲硫氨酸和糖的加热反应，导致组合物中以较高的浓度存在蛋白质。本发明还提供含有通过该方法制备的组合物的食品等。将甲硫氨酸和糖混合，并将混合物在具有特定pH条件的两阶段方法下在特定温度下加热特定时间。此外，在蛋氨酸和糖的混合和加热期间，加入氯化钠，氯化钾，氯化钙和磷酸盐中的一种或多种，并将混合物在特定pH条件下在特定温度下加热特定时间。

5. 发明申请

US20120269947A1 FLAVOR IMPROVING MATERIALS 审中-公开
标题翻译：风味改良材料
公开(公告)号：US20120269947A1
公开(公告)日：2012-10-25
申请号：US13528083
申请日：2012-06-20
申请人： Hiroki Osanai , Yukiko Takakura
发明人： Hiroki Osanai , Yukiko Takakura
IPC分类号： A23L1/226
CPC分类号： A23L27/26 , A23L27/202 , A23L27/2024 , A23L27/2052
摘要： A method for imparting an aroma and/or flavor to a food product is provided. An aroma and/or flavor imparting composition containing any of (i) decanoic acid, (ii) octanoic acid and (iii) any one or more of acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran, wherein when the amount, in parts by weight, of (i) the decanoic acid is “A”, the amount of (ii) the octanoic acid is “B”, and the total amount of (iii) acetol, furfural, methyltetrahydrofuranone and 2-acetyl-5-methylfuran is “C” and when A+B+C=100, then the addition to the beverage/food product is conducted to give a formulation shown by 0≦A≦60, 0≦B≦100, 0≦C≦100, 3A+B≦180.
摘要翻译：提供了赋予食品香气和/或风味的方法。含有（i）癸酸，（ii）辛酸和（iii）任意一种或多种丙酮醇，糠醛，甲基四氢呋喃酮和2-乙酰基-5-甲基呋喃中的任何一种的芳香和/或风味赋予组合物，（i）癸酸为A，（ii）辛酸为B，（iii）丙酮醇，糠醛，甲基四氢呋喃酮和2-乙酰基-5-甲基呋喃的总量为C 并且当A + B + C = 100时，进行饮料/食品的添加，得到由0＆amp; NlE表示的配方; A＆amp; NEE; 60,0＆amp; NlE; B＆NlE; 100,0和NlE; C＆NlE; 100,3A + B＆。

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