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1. 发明申请

US20060051472A1 Method for suppressing fading of tar colorant, and fading-suppressed tar colorant-containing composition 审中-公开
标题翻译：用于抑制焦油着色剂褪色的方法和含有褪色抑制焦油着色剂的组合物
公开(公告)号：US20060051472A1
公开(公告)日：2006-03-09
申请号：US11123048
申请日：2005-05-06
申请人： Takatoshi Koda , Masamitsu Moriwaki , Hisashi Tanaka , Kouji Utida
发明人： Takatoshi Koda , Masamitsu Moriwaki , Hisashi Tanaka , Kouji Utida
IPC分类号： A23B7/157
CPC分类号： A23L3/26 , A23L3/3463 , A23L3/3472
摘要： The present invention provides a method of suppressing fading of a tar colorant. More specifically, the present invention provides a method of suppressing a tar colorant fading phenomenon that occurs specifically in compositions containing (a) the tar colorant, and (b) at least one of reducing sugars, ascorbic acid compounds, or metals. This method can be attained by mixing (c) at least one selected from the group consisting of isoquercitrin, enzymatically modified isoquercitrin, rutin, enzymatically modified rutin, Chinese bayberry extract, and rosemary extract into such a composition, thus making the component (a), the component (b) and the component (c) coexist. The present invention further provides a composition for which fading of a tar colorant is suppressed using the above method, more specifically a composition containing at least one of reducing sugars, ascorbic acid compounds, or metals in addition to the tar colorant.
摘要翻译：本发明提供抑制焦油着色剂褪色的方法。更具体地说，本发明提供一种抑制在含有（a）焦油着色剂的组合物中具体发生的焦油着色剂褪色现象的方法，和（b）还原糖，抗坏血酸化合物或金属中的至少一种。该方法可以通过将（c）选自异槲皮素，酶促改性的异槲皮苷，芦丁，酶促改性芦丁，中国杨梅提取物和迷迭香提取物中的至少一种混合到这样的组合物中，从而使组分（a），组分（b）和组分（c）共存。本发明还提供一种组合物，其中使用上述方法抑制焦油着色剂的褪色，更具体地说，除了焦油着色剂之外还包含含有还原糖，抗坏血酸化合物或金属中的至少一种的组合物。

2. 发明申请

US20080187622A1 Method for manufacturing alpha-glycosylisoquercitrin, intermediate product and by-product thereof 有权
标题翻译：制备α-糖基异槲皮素的方法，其中间产物及其副产物
公开(公告)号：US20080187622A1
公开(公告)日：2008-08-07
申请号：US10740607
申请日：2003-12-22
申请人： Masamitsu Moriwaki , Kazuhiro Emura , Hisashi Tanaka
发明人： Masamitsu Moriwaki , Kazuhiro Emura , Hisashi Tanaka
IPC分类号： C11B5/00
CPC分类号： C12P19/60 , A23L5/41 , A23L33/105 , A61K31/352 , A61K31/7048 , C12P17/06
摘要： The present invention provides a method for producing isoquercitrin, α-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and α-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.
摘要翻译：本发明提供异槲皮素，α-糖基异槲皮苷和鼠李糖的制备方法，该方法包括在可食用成分如明胶，小麦面筋，壳聚糖存在下，从芦丁生产异槲皮苷期间柚苷降解酶处理的步骤，卵磷脂，甘油脂肪酸酯，黄原胶，角叉菜胶，硫酸软骨素钠，酪蛋白，酶分解明胶，藻酸钠，魔芋提取物，结冷胶，瓜尔胶，大豆蛋白，琼脂，果胶，酵母提取物，蛋白肽，糊精，阿拉伯树胶，精氨酸，偏磷酸钠，刺槐豆胶，刺槐豆胶，焦磷酸钠，葡糖胺，甲壳素，谷氨酸钠，糊精，海藻糖或谷物类食品成分。根据本发明，可以以增加的产率制备用作抗氧化剂的异槲皮素和α-糖基异槲皮素，抗褪色剂，风味变化抑制剂等。

3. 发明授权

US07691425B2 Method for manufacturing α-glycosylisoquercitrin, intermediate product and by-product thereof 有权
标题翻译： α-糖基异槲皮素的制备方法，其中间产物及其副产物
公开(公告)号：US07691425B2
公开(公告)日：2010-04-06
申请号：US10740607
申请日：2003-12-22
申请人： Masamitsu Moriwaki , Kazuhiro Emura , Hisashi Tanaka
发明人： Masamitsu Moriwaki , Kazuhiro Emura , Hisashi Tanaka
IPC分类号： A23L1/00
CPC分类号： C12P19/60 , A23L5/41 , A23L33/105 , A61K31/352 , A61K31/7048 , C12P17/06
摘要： The present invention provides a method for producing isoquercitrin, α-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and α-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.
摘要翻译：本发明提供异槲皮素，α-糖基异槲皮素和鼠李糖的制造方法，其特征在于，在可食用成分如明胶，小麦面筋，壳聚糖等存在下，由芦丁生产异槲皮素期间柚皮苷降解酶处理步骤，卵磷脂，甘油脂肪酸酯，黄原胶，角叉菜胶，硫酸软骨素钠，酪蛋白，酶分解明胶，藻酸钠，魔芋提取物，结冷胶，瓜尔胶，大豆蛋白，琼脂，果胶，酵母提取物，蛋白肽，糊精，阿拉伯树胶，精氨酸，偏磷酸钠，刺槐豆胶，刺槐豆胶，焦磷酸钠，葡糖胺，甲壳素，谷氨酸钠，糊精，海藻糖或谷物类食品成分。根据本发明，可以以增加的产率生产用作抗氧化剂的异槲皮素和α-糖基异槲皮素，抗褪色剂，风味变化抑制剂等。

4. 发明申请

US20080182893A1 Anti-Atherogenic Composition 审中-公开
标题翻译：抗动脉粥样硬化组合物
公开(公告)号：US20080182893A1
公开(公告)日：2008-07-31
申请号：US11817896
申请日：2006-03-06
申请人： Yoshiki Nishizawa , Hidenori Koyama , Koka Motoyama , Masamitsu Moriwaki , Kazuhiro Emura , Mikio Nakamura
发明人： Yoshiki Nishizawa , Hidenori Koyama , Koka Motoyama , Masamitsu Moriwaki , Kazuhiro Emura , Mikio Nakamura
IPC分类号： A61K31/352 , A61P9/00
CPC分类号： A61K31/7048 , A23G3/36 , A23G3/38 , A23L2/02 , A23L2/52 , A23L33/17 , A23V2002/00 , A23V2250/21168 , A23V2250/21 , A23V2250/264 , A23V2250/032
摘要： Disclosed is an anti-atherogenic composition or an atherosclerosis progression inhibitory composition which can be used effectively for preventing or ameliorating atherosclerosis. The anti-atherogenic composition or atherosclerosis progression inhibitory composition comprises an enzyme-treated isoquercitrin as the active ingredient.
摘要翻译：公开了可以有效地用于预防或改善动脉粥样硬化的抗动脉粥样硬化组合物或动脉粥样硬化进展抑制组合物。抗动脉粥样硬化组合物或动脉粥样硬化进展抑制组合物包含酶处理的异槲皮素作为活性成分。

5. 发明授权

US5593869A Method of manufacturing sugars by trehalase 失效
标题翻译：通过海藻糖酶制造糖的方法
公开(公告)号：US5593869A
公开(公告)日：1997-01-14
申请号：US474703
申请日：1995-06-07
申请人： Sumio Kitahata , Hirofumi Nakano , Tsutomu Washino , Masamitsu Moriwaki
发明人： Sumio Kitahata , Hirofumi Nakano , Tsutomu Washino , Masamitsu Moriwaki
IPC分类号： C12N1/12 , C12N9/24 , C12P19/12 , C12R1/89
CPC分类号： C12P19/12 , C12N9/2402 , C12Y302/01028 , Y10S435/946
摘要： Novel trehalase having the properties that it hydrolyzes .alpha.,.alpha.'-trehalose, 2,2'-dideoxy-.alpha.,.alpha.'-trehalose and 2-deoxy-.alpha.,.alpha.'-trehalose into the respective constituting sugars while it does not act on neotrehalose, lactose, maltose, celobiose and sucrose; its optimum pH is 5 to 6; its optimum temperature is 65.degree. C.; it is stable against heating up to 65.degree. C.; its molecular weight as measured by a gel filtration is 400,000 to 500,000 while the molecular weight of the subunit as measured by a sodium dodecylsulfate--polyacrylamide gel electrophoresis is 180,000 to 250,000; its isoelectric point as measured by an isoelectricfocusing is 2.7; and it is a glycoprotein.
摘要翻译：具有将α，α'-海藻糖，2,2'-二脱氧-α，α'-海藻糖和2-脱氧-α，α'-海藻糖水解成各自组成糖的性质的新型海藻糖酶，同时不起作用新海藻糖，乳糖，麦芽糖，头孢噻吩和蔗糖; 其最适pH为5〜6; 其最适温度为65℃。对于加热至65℃是稳定的; 其通过凝胶过滤测量的分子量为40万至500,000，而通过十二烷基硫酸钠 - 聚丙烯酰胺凝胶电泳测量的亚基的分子量为18万至25万; 通过等电聚焦测量的等电点为2.7; 它是糖蛋白。

6. 发明授权

US11446319B2 Composition containing flavonoid-cyclodextrin clathrate compound 有权
公开(公告)号：US11446319B2
公开(公告)日：2022-09-20
申请号：US17056552
申请日：2018-10-03
申请人： Masamitsu Moriwaki , Kentaro Kumoi , Ryo Nakagawa , Miki Sagisaka , Makoto Ozeki
发明人： Masamitsu Moriwaki , Kentaro Kumoi , Ryo Nakagawa , Miki Sagisaka , Makoto Ozeki
IPC分类号： A61K31/7048 , A61K47/69 , A61K8/60 , A61K8/73 , A23L29/30 , A23L33/105 , A23L27/00 , A23L5/41 , A23L2/60
摘要： A composition containing one or more materials selected from the group consisting of fatty acids, proteins, peptides, amino acids, vitamins, minerals, alcohols, sweeteners, acidulants, antioxidants, thickening stabilizer, and surfactants, and a flavonoid-cyclodextrin inclusion compound, wherein the inclusion compound contains an inclusion compound obtained by treating a flavonoid having a rhamnoside structure with an enzyme having rhamnosidase activity in the presence of a cyclodextrin. According to the present invention, the bitterness and the changes in color tones originated from flavonoids can be inhibited, and foodstuff or the like having an unpleasant taste can be improved, so that the present invention can be suitably utilized in fields such as medicaments, foodstuff, health foods, foods for specified health use, and cosmetics.

7. 发明申请

US20190248825A1 METHOD FOR PRODUCING FLAVONOID INCLUSION COMPOUND 审中-公开
公开(公告)号：US20190248825A1
公开(公告)日：2019-08-15
申请号：US16097120
申请日：2018-01-31
申请人： Masamitsu Moriwaki , Kentaro Kumoi , Makoto Ozeki
发明人： Masamitsu Moriwaki , Kentaro Kumoi , Makoto Ozeki
IPC分类号： C07H17/07 , A23L3/3499 , A61K47/40 , A61K8/60 , A61K8/73 , A61K31/7048
摘要： A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.

8. 发明授权

US10676496B2 Method for producing flavonoid inclusion compound 有权
公开(公告)号：US10676496B2
公开(公告)日：2020-06-09
申请号：US16669753
申请日：2019-10-31
申请人： Masamitsu Moriwaki , Kentaro Kumoi , Makoto Ozeki
发明人： Masamitsu Moriwaki , Kentaro Kumoi , Makoto Ozeki
IPC分类号： C07H17/07 , A61K47/40 , A61K8/73 , A61K9/00 , A23L33/105 , A61Q19/00 , A23L33/00 , A61K8/49 , C07H1/00 , C12P19/14 , C12P19/02 , A61K9/20 , A61K9/19 , A61K9/08 , C12P19/18 , A23L3/3499 , A61K8/60 , A61K31/7048 , A23L21/10 , A23F3/16 , A23F5/24 , A23L2/02 , A23L2/44
摘要： A method for producing a flavonoid inclusion compound, including a cleaving step including treating a sparingly soluble flavonoid having a rhamnoside structure with an enzyme having a rhamnosidase activity in the presence of a cyclodextrin to cleave a rhamnose. According to the production method of the present invention, a flavonoid inclusion compound and a composition of flavonoid glycosides having excellent solubility in water can be efficiently produced, so that the compound and composition can be suitably utilized in the fields of medicaments, foodstuff, health foods, foods for specified health use, cosmetics, and the like.

9. 发明授权

US5580545A Taste modifier and a method of modifying taste 失效
标题翻译：味道调节剂和改善味道的方法
公开(公告)号：US5580545A
公开(公告)日：1996-12-03
申请号：US425241
申请日：1995-04-14
申请人： Tsutomu Washino , Kazuhiko Oosaki , Masamitsu Moriwaki , Katsumasa Fujii , Chiyoki Yukawa , Tatsuo Akai , Kenshi Mitsunaga
发明人： Tsutomu Washino , Kazuhiko Oosaki , Masamitsu Moriwaki , Katsumasa Fujii , Chiyoki Yukawa , Tatsuo Akai , Kenshi Mitsunaga
IPC分类号： A23L1/00 , A21D2/14 , A23B4/02 , A23G3/00 , A23G3/34 , A23G4/00 , A23G9/32 , A23G9/44 , A23G9/52 , A23L1/06 , A23L1/212 , A23L1/22 , A23L1/226 , A23L1/237 , A23L1/238 , A23L1/24 , A23L1/314 , A23L1/325 , A23L2/00 , A23L2/68 , A61K8/00 , A61K8/36 , A61K8/49 , A61K8/97 , A61Q11/00 , C07D311/30 , A61K6/00 , A23L1/221
CPC分类号： C07D311/30 , A23L27/2052 , Y10S514/974
摘要： Taste modifier comprising a flavone derivative as an active ingredient of the general formula (I): ##STR1## wherein R.sub.1, R.sub.3, R.sub.4, R.sub.6 and R.sub.8 are independently a methoxy group or an hydrogen atom, R.sub.2 and R.sub.7 are methoxy groups, and R.sub.5 is a methoxy group or an hydroxy group, and a method of modifying taste, comprising adding a taste-modifying effective amount of the flavone derivative (I) to a product used in a mouth or an orally ingestible product. Various factors associated with taste can be modified, for example, the derivative can enhance sourness, reduce saltiness, inhibit unpleasant lasting of sweetness, enhance refreshing flavor and its continuity, reduce flavor associated with acetic acid, and enhance body, deliciousness and savor associated with the combination of these tastes.
摘要翻译：含有作为通式（I）的活性成分的黄酮衍生物的味觉调节剂：独立地是甲氧基或氢原子，R2和R7是甲氧基，R5是甲氧基或羟基，和修饰方法包括向口腔或口服可食用产品中使用的产品中加入改善味道的有效量的黄酮衍生物（I）。可以改变与味道有关的各种因素，例如，衍生物可以增强酸味，减少咸味，抑制令人不快的甜味持久性，增强清爽的味道及其连续性，减少与醋酸相关的风味，增强身体，美味和味道。这些口味的组合。

10. 发明授权

US5529927A "Alga species lobsphaera TM-33 (ATCC 75630) which is useful for preparing trehalase" 失效
标题翻译： “可用于制备海藻糖酶的藻类物种lobsphaera TM-33（ATCC 75630）”
公开(公告)号：US5529927A
公开(公告)日：1996-06-25
申请号：US231318
申请日：1994-04-22
申请人： Sumio Kitahata , Hirofumi Nakano , Tsutomu Washino , Masamitsu Moriwaki
发明人： Sumio Kitahata , Hirofumi Nakano , Tsutomu Washino , Masamitsu Moriwaki
IPC分类号： C12N1/12 , C12N9/24 , C12P19/12 , C12R1/89
CPC分类号： C12P19/12 , C12N9/2402 , C12Y302/01028 , Y10S435/946
摘要： Novel trehalase having the properties that it hydrolyzes .alpha.,.alpha.'-trehalose, 2,2'-dideoxy-.alpha.,.alpha.'-trehalose and 2-deoxy-.alpha.,.alpha.'-trehalose into the respective constituting sugars while it does not act on neotrehalose, lactose, maltose, celobiose and sucrose; its optimum pH is 5 to 6; its optimum temperature is 65.degree. C.; it is stable against heating up to 65.degree. C.; its molecular weight as measured by a gel filtration is 400,000 to 500,000 while the molecular weight of the subunit as measured by a sodium dodecylsulfate--polyacrylamide gel electrophoresis is 180,000 to 250,000; its isoelectric point as measured by an isoelectricfocusing is 2.7; and it is a glycoprotein.
摘要翻译：具有将α，α'-海藻糖，2,2'-二脱氧-α，α'-海藻糖和2-脱氧-α，α'-海藻糖水解成各自组成糖的性质的新型海藻糖酶，同时不起作用新海藻糖，乳糖，麦芽糖，头孢噻吩和蔗糖; 其最适pH为5〜6; 其最适温度为65℃。对于加热至65℃是稳定的; 其通过凝胶过滤测量的分子量为40万至500,000，而通过十二烷基硫酸钠 - 聚丙烯酰胺凝胶电泳测量的亚单位的分子量为18万至25万; 通过等电聚焦测量的等电点为2.7; 它是糖蛋白。

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