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1. 发明申请

US20110262614A1 SAPONIN WITH SUPPRESSED BITTER TASTE 审中-公开
标题翻译：具有抑制双颊药物的曙光
公开(公告)号：US20110262614A1
公开(公告)日：2011-10-27
申请号：US13142128
申请日：2009-12-24
申请人： Tadashi Hamajima , Morihiro Aoyagi , Seiji Yahara , Kazunori Sonobe , Akiko Kamoi
发明人： Tadashi Hamajima , Morihiro Aoyagi , Seiji Yahara , Kazunori Sonobe , Akiko Kamoi
IPC分类号： A23L2/00 , A23L1/48 , C08B37/16
CPC分类号： A23L2/52 , A23L3/16 , A23L13/06 , A23L23/00 , A23L23/10 , A23L27/75 , A23L29/35 , A23L33/105 , A23L33/11
摘要： An object of the present invention is to provide a material containing a saponin wherein the bitterness peculiar to saponin is effectively suppressed. According to the present invention, a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin are mixed to form a complex, so as to suppress bitterness. The complex of the present invention can be formed in the presence of water by mixing a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin. The complex of the present invention can be contained in a composition such as a food or beverage.
摘要翻译：本发明的目的是提供含有皂素的材料，其中有效抑制了皂角苷特有的苦味。根据本发明，将皂角苷，植物甾醇和/或植物甾醇酯和环糊精混合以形成络合物，以抑制苦味。本发明的复合物可以通过混合皂角苷，植物甾醇和/或植物甾醇酯和环糊精在水的存在下形成。本发明的复合物可以包含在诸如食品或饮料的组合物中。

2. 发明申请

US20110256283A1 Method for Preventing Decomposition/Deterioration of Lipophilic Component in the Presence of Water 审中-公开
标题翻译：防止亲水性成分在水中分解/变质的方法
公开(公告)号：US20110256283A1
公开(公告)日：2011-10-20
申请号：US13141285
申请日：2009-12-24
申请人： Yasuharu Hashimoto , Jinji Shono , Akiko Kamoi , Nobuaki Tsuge , Masaki Nakamura , Tadashi Hamajima , Morihiro Aoyagi , Nobuhide Nakagawa
发明人： Yasuharu Hashimoto , Jinji Shono , Akiko Kamoi , Nobuaki Tsuge , Masaki Nakamura , Tadashi Hamajima , Morihiro Aoyagi , Nobuhide Nakagawa
IPC分类号： A23L3/3454
CPC分类号： A61K8/738 , A23L27/18 , A23L27/75 , A23V2002/00 , A61K8/361 , A61K8/63 , A61K2800/52 , A61Q19/00 , A23V2250/5112 , A23V2250/2136 , A23V2250/18
摘要： Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a complex comprising a lipophilic component, a phytosterol ester, and a cyclodextrin is formed, and the aforementioned lipophilic component is preserved in the form of said complex in the presence of water.
摘要翻译：本发明提供一种防止由于与水的相互作用而引起的亲油性成分的分解/变质，或者由于与光，酶，氧或热在水的存在下的相互作用而引起的分解/劣化的方法。在水存在下防止亲油性成分的分解/变质的方法的特征在于，形成包含亲油性成分，植物甾醇酯和环糊精的配合物，上述亲油性成分以所述配合物的形式保存在水的存在下。

3. 发明申请

US20100184864A1 Composite Material and Method for Production Thereof 审中-公开
标题翻译：复合材料及其生产方法
公开(公告)号：US20100184864A1
公开(公告)日：2010-07-22
申请号：US12665021
申请日：2008-06-27
申请人： Tadashi Hamajima , Tomomi Yanagibayashi , Ryuji Arakawa , Morihiro Aoyagi , Masayoshi Kushi
发明人： Tadashi Hamajima , Tomomi Yanagibayashi , Ryuji Arakawa , Morihiro Aoyagi , Masayoshi Kushi
IPC分类号： A61K31/16 , A61K8/42 , A61P1/00 , A61P3/00 , A61P9/00 , A23D9/007
CPC分类号： A61K31/165 , A23L27/84 , A23L33/105 , C07B63/02
摘要： Disclosed are: a material which contains a lipophilic component having a pungent taste or flavor such as a spicy component (e.g., a capsaicin) and a bitter component (e.g., a turmeric extract), in which the pungent taste and/or flavor of the lipophilic component can be reduced effectively, and in which the separation among components contained therein is not caused; a method for producing the material; a composition such as a food, a beverage, a cosmetic and a medicine, which contains the material; and a liquid composition having such a form that the material is dispersed in water. Specifically disclosed are: a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin; a composition comprising the composite material; a liquid composition which comprises the composite material, water and a thickening agent and has such a form that the composite material is dispersed in water; and a method for producing a composite material comprising a lipophilic component having a pungent taste and/or flavor, a plant-derived cholesterol ester and a cyclodextrin, which comprises mixing the lipophilic component, the plant-derived cholesterol ester and the cyclodextrin in the presence of water to form the composite material.
摘要翻译：公开的是含有具有刺激性味道或风味的亲脂成分如辣成分（例如辣椒素）和苦味成分（例如姜黄提取物）的材料，其中刺激性味道和/或香味能够有效地降低亲油性成分，并且不会引起其中所含的成分之间的分离; 一种生产该材料的方法; 包含所述材料的组合物，例如食品，饮料，化妆品和药物; 以及具有使材料分散在水中的形式的液体组合物。具体公开的是：复合材料，其包含具有刺激味道和/或风味的亲脂性组分，植物来源的胆固醇酯和环糊精; 包含所述复合材料的组合物; 包含复合材料，水和增稠剂并具有复合材料分散在水中的形式的液体组合物; 以及一种制备复合材料的方法，该复合材料包含具有刺激味道和/或风味的亲脂性组分，植物来源的胆固醇酯和环糊精，其包括在存在下混合亲油性组分，植物来源的胆固醇酯和环糊精的水形成复合材料。

4. 发明申请

US20110262569A1 Complex and Manufacturing Method Therefor 审中-公开
标题翻译：复杂和制造方法
公开(公告)号：US20110262569A1
公开(公告)日：2011-10-27
申请号：US13141632
申请日：2009-12-24
申请人： Morihiro Aoyagi , Masaki Nakamura
发明人： Morihiro Aoyagi , Masaki Nakamura
IPC分类号： A61K36/67 , A61K36/906 , A23L1/28 , A23L1/303 , A23L1/30 , A23G3/00 , A61K36/81 , A61K36/9066
CPC分类号： A23L33/15 , A23L27/75 , A23L27/84 , A23L33/105 , A23L33/11 , A23L33/115 , A23V2002/00 , A61K8/63 , A61K8/67 , A61K8/678 , A61K8/738 , A61K8/97 , A61K9/0095 , A61K9/08 , A61K36/9066 , A61K45/06 , A61K47/40 , A61K47/6951 , A61Q19/00 , B82Y5/00 , A61K2300/00 , A23V2250/5112 , A23V2250/714 , A23V2250/18 , A23V2200/3262 , A23V2250/21 , A23V2250/712 , A23V2250/2136 , A23V2250/71
摘要： Disclosed are a starting material, and a manufacturing method therefor, which starting material contains a lipophilic component with flavors or odors typical of pungent components, such as capsaicin, and bitter components, such as turmeric extract, and which is able to effectively suppress the taste and/or odor of the lipophilic component, while also not causing the ingredients to separate. Also disclosed is a composition for food and drink, cosmetics, and medicine, etc., to which this starting material is added. Further disclosed is a liquid composition in a form in which said starting material is dispersed in water. Provided is a complex that contains a lipophilic component, a substance (A) selected from a group comprising plant sterols, γ-oryzanol, isoflavone, vitamin D, vitamin E, vitamin K, and combinations thereof, and cyclodextrin. Also provided is a composition to which the complex has been added. Further provided is a liquid composition containing the complex, water, and thickener in a form in which the complex is dispersed in water. Additionally provided is a manufacturing method for a complex that contains a lipophilic component, a substance (A) selected from a group comprising plant sterols, γ-oryzanol, isoflavone, vitamin D, vitamin E, vitamin K, and combinations thereof, and cyclodextrin, which complex manufacturing method comprises a complexing step, in which the lipophilic component, the substance (A), and cyclodextrin are mixed in the presence of water to form a complex.
摘要翻译：公开了起始原料及其制造方法，该起始原料含有具有典型的刺激性成分的辣味或气味的亲脂性成分如辣椒素和苦味成分如姜黄提取物，并且能够有效地抑制味道和/或亲脂性成分的气味，同时也不会使成分分离。还公开了用于食品和饮料，化妆品和药物等的添加该起始原料的组合物。进一步公开的是其中所述起始材料分散在水中的形式的液体组合物。提供了含有亲油成分，选自植物甾醇，γ-谷维素，异黄酮，维生素D，维生素E，维生素K及其组合的组分的物质（A）和环糊精的复合物。还提供了添加了复合物的组合物。还提供了一种液体组合物，其含有络合物分散在水中的形式的络合物，水和增稠剂。另外提供了含有亲脂性组分的复合物的制造方法，选自植物甾醇，γ-谷维素，异黄酮，维生素D，维生素E，维生素K及其组合的组分的物质（A）和环糊精，该复合制造方法包括络合步骤，其中亲水性组分，物质（A）和环糊精在水存在下混合以形成络合物。

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