公开(公告)号：US20090136638A1

公开(公告)日：2009-05-28

申请号：US12329980

申请日：2008-12-08

Applicant: Masaaki Fujie ,  Hirokazu Kawaguchi ,  Shundo Harada ,  Masaaki Izumi ,  Kenichi Nagashima ,  Tomohiro Sakamoto

Inventor： Masaaki Fujie ,  Hirokazu Kawaguchi ,  Shundo Harada ,  Masaaki Izumi ,  Kenichi Nagashima ,  Tomohiro Sakamoto

IPC: A23B4/044 ,  A23B4/052 ,  A23L1/325

CPC classification number: A23B4/044 ,  A23B4/052 ,  A23B4/0526 ,  A23L13/428 ,  A23L13/65 ,  A23L17/00 ,  A23L27/27

Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

Abstract translation: 通过燃烧，不完全燃烧或植物材料的热分解产生的烟味将通过用二次加热器加热烟雾来改善。 特别地，可以通过用热风干燥煮沸的鱼类预定时间来制造干烟熏鱼，以将其含水量降低到30质量％以下，并将干燥的鱼保持在烟气氛下 改善风味。 在最初的干燥步骤中，热风的温度优选从120℃或更高降低至最终干燥步骤的120℃。 根据该方法，赋予食品良好的风味，并且降低有毒成分如苯并芘。

公开(公告)号：US20070196558A1

公开(公告)日：2007-08-23

申请号：US10578223

申请日：2004-11-08

Applicant: Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Kazuhiro Hayashi ,  Motonaka Kuroda

Inventor： Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Kazuhiro Hayashi ,  Motonaka Kuroda

IPC: A23D9/00

CPC classification number: A23L23/00 ,  A23L13/428 ,  A23L13/65 ,  A23L13/67 ,  A23L15/20 ,  A23L27/202 ,  A23L27/50 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/1882 ,  A23V2200/15 ,  A23V2250/1876

Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.

Abstract translation: 本发明的目的是提高食物的身体味道，味道和风味。 因此，本发明涉及通过添加具有20个以上的碳原子和3个以上双键的n-3个长链高度不饱和脂肪酸来增强或改善食品的身体味道或味道的方法，或 向其中加入具有18个或更多个碳原子和3个或更多个双键的n-6个长链高度不饱和脂肪酸。

公开(公告)号：US07118775B2

公开(公告)日：2006-10-10

申请号：US10307431

申请日：2002-12-02

Applicant: Masanori Kohmura ,  Yasushi Nishimura ,  Koh-ichiro Sano ,  Hirokazu Kawaguchi ,  Gaku Hibino ,  Reiko Sugimoto ,  Hiroaki Nishiuchi ,  Hidehiko Wakabayashi ,  Yoichi Ueda ,  Minori Ishiguro, legal representative ,  Tatsuya Ishiguro, legal representative ,  Shouji Ishiguro, legal representative ,  Youhei Ishiguro, legal representative

Inventor： Kyousuki Ishiguro, deceased

IPC: C12P13/12 ,  A23J1/18

CPC classification number: A23L33/145 ,  A23L27/10 ,  A23L27/21 ,  A23L27/26

Abstract: The present invention relates to a method for producing a cysteine-rich food material by maintaining a food material containing γ-glutamylcysteine at a ratio of at least 1 wt % to the solid content thereof at a temperature ranging from 50 to 120° C. and at a pH ranging from 1 to 7. This process is conducted in the absence of a sugar and in the presence of water. The present invention also relates to a method for producing a cysteine-rich food material by reacting the food material with a γ-glutamyl peptide hydrolase at a pH ranging from 3 to 9 and at a temperature ranging from 15 to 70° C. in the present of water. Further, the present invention relates to a method for producing a flavor-enhancing material for use in food, food products obtained by these processes, and yeast cells or extracts for use in food products.

Abstract translation: 本发明涉及一种生产富含半胱氨酸的食品材料的方法，该方法是将含有γ-谷氨酰半胱氨酸的食物材料与其固体成分比例至少为1重量％，温度范围为50至120℃， 在1至7的pH范围内。该方法在不存在糖的情况下和在水的存在下进行。 本发明还涉及通过使食物与γ-谷氨酰肽水解酶在3至9的pH范围内和在15至70℃的温度范围内反应来制备富含半胱氨酸的食物的方法。 现在的水。 此外，本发明涉及一种生产用于食品的风味增强材料的方法，通过这些方法获得的食品以及用于食品的酵母细胞或提取物。

公开(公告)号：US20070009642A1

公开(公告)日：2007-01-11

申请号：US10563425

申请日：2004-06-29

Applicant: Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

Inventor： Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

IPC: A23D9/00

CPC classification number: C11C3/006 ,  A23L23/00 ,  A23L27/12 ,  A23L27/201 ,  A23L27/88 ,  A23L29/04 ,  A23L33/12 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/1874 ,  A23V2250/1862 ,  A23V2250/1882

Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup. Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract translation: 本发明的目的是提供一种包含少量脂肪和油，但显着地显示身体味道的身体改善剂，即具有高滴定度的身体改善剂。 改进剂的高滴度将减少加脂量和卡路里的量，并且将能够在原来含有少量脂肪和油的食物中使用身体改善剂，例如日式清汤和 大豆汤。 因此，本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物质的身体改善剂与包含长链高度不饱和脂肪酸的分解物质的提取物的身体改善剂 酸和/或其酯，以及包含所述身体改善剂的食品。

公开(公告)号：US07011860B1

公开(公告)日：2006-03-14

申请号：US09926180

申请日：2000-04-04

Applicant: Hidehiko Wakabayashi ,  Hirokazu Kawaguchi ,  Minori Ishiguro, legal representative ,  Tatsuya Ishiguro, legal representative ,  Shouji Ishiguro, legal representative ,  Youhei Ishiguro, legal representative ,  Yoichi Ueda

Inventor： Kyousuke Ishiguro, deceased

IPC: A23L1/22

CPC classification number: C07K5/0215 ,  C07D307/64 ,  C07K5/0606 ,  C11B9/0011 ,  C11B9/0073

Abstract: Herein is disclosed a flavor precursor composition comprising as an active ingredient a flavor precursor compound (flavor precursor compound A) in which a volatile flavor compound having a mercapto group in the molecule and a non-volatile compound having a mercapto group in the molecule are bound to form a disulfide structure, or a flavor precursor compound (flavor precursor compound B) which is an organic compound represented by Formula (1) shown below in which R1H is a non-volatile compound and R2H is a volatile compound having in the molecule a furan ring structure (including a structure where part or all of the carbon—carbon double bonds thereof are hydrogenated) or a thiophene ring structure (including a structure where part or all of the carbon—carbon double bonds thereof are hydrogenated), said Formula (1) being: R1—(S)n—R2   (1) which composition can preserve, and release, the flavor effectively and can be used in the fields of fragrances and foods.

Abstract translation: 本发明公开了一种风味前体组合物，其包含作为活性成分的分子中具有巯基的挥发性风味化合物和分子中具有巯基的非挥发性化合物结合的风味前体化合物（风味前体化合物A） 形成二硫键结构，或由下式（1）表示的有机化合物的风味前体化合物（风味前体化合物B），其中R 1 H是不挥发性化合物，R H是分子中具有呋喃环结构（包括其部分或全部碳 - 碳双键被氢化的结构）或噻吩环结构的挥发性化合物（包括其中 其中部分或全部碳 - 碳双键被氢化），所述式（1）为：<？in-line-formula description =“In-line formula”end =“lead”？> R＆ （S） （1）<？in-line-formula description =“In-li ne配方“end =”tail“？>该组合物可以有效地保存和释放风味，并可用于香料和食品领域。

公开(公告)号：US20110287163A1

公开(公告)日：2011-11-24

申请号：US13197692

申请日：2011-08-03

Applicant: Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

Inventor： Susumu Yamaguchi ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Motonaka Kuroda

IPC: A23L1/222

CPC classification number: C11C3/006 ,  A23L23/00 ,  A23L27/12 ,  A23L27/201 ,  A23L27/88 ,  A23L29/04 ,  A23L33/12 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/1874 ,  A23V2250/1862 ,  A23V2250/1882

Abstract: The purpose of the present invention is to provide a body taste improver comprising a small amount of fat and oil, but significantly showing body taste, i.e., a body taste improver with a high titer. The high titer of the improver will reduce an amount of the fat and oil to be added and calorie as well, and will enable to use the body taste improver in foods that originally contain little fat and oil, such as Japanese-style clear soup and soybean soup.Thus, the present invention is related to a body taste improver comprising decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, to a body taste improver comprising an extract of decomposed substances of a long-chain highly unsaturated fatty acid and/or an ester thereof, and to a food comprising said body taste improver.

Abstract translation: 本发明的目的是提供一种包含少量脂肪和油，但显着地显示身体味道的身体改善剂，即具有高滴定度的身体改善剂。 改进剂的高滴度将减少加脂量和卡路里的量，并且将能够在原来含有少量脂肪和油的食物中使用身体改善剂，例如日式清汤和 大豆汤。 因此，本发明涉及包含长链高度不饱和脂肪酸和/或其酯的分解物质的身体改善剂与包含长链高度不饱和脂肪酸的分解物质的提取物的身体改善剂 酸和/或其酯，以及包含所述身体改善剂的食品。

公开(公告)号：US20090297662A1

公开(公告)日：2009-12-03

申请号：US12478121

申请日：2009-06-04

Applicant: Hirokazu KAWAGUCHI ,  Tomohiro Sakamoto ,  Masaaki Izumi

Inventor： Hirokazu KAWAGUCHI ,  Tomohiro Sakamoto ,  Masaaki Izumi

IPC: A23L1/23 ,  A23L1/231

CPC classification number: A23L27/26

Abstract: Provided is a process for producing a seasoning having an excellent roast meat like flavor without unpleasant odor derived from yeast and burnt odor derived from saccharide. The process comprises the steps of mixing a yeast extract containing at least one of cysteine, cystine, methionine, glutathione, γ-glutamylcysteine, cystebylglycine, and salts or hydrates thereof with saccharide and/or a nucleic acid-related substance to prepare a mixture; and heating the mixture under different pH conditions.

Abstract translation: 本发明提供一种具有优良烤肉味道的调味品的方法，而不产生由酵母产生的异味和由糖衍生的燃烧气味。 该方法包括将包含半胱氨酸，胱氨酸，甲硫氨酸，谷胱甘肽，γ-谷氨酰半胱氨酸，半胱氨酰甘氨酸及其盐或水合物中的至少一种的酵母提取物与糖和/或核酸相关物质混合以制备混合物的步骤; 并在不同pH条件下加热混合物。

公开(公告)号：US20080254187A1

公开(公告)日：2008-10-16

申请号：US11860810

申请日：2007-09-25

Applicant: Kazuhiro Hayashi ,  Mari Kojima ,  Tomohiko Yamanaka ,  Hirokazu Kawaguchi ,  Hiroshi Tamura ,  Naohiro Miyamura

Inventor： Kazuhiro Hayashi ,  Mari Kojima ,  Tomohiko Yamanaka ,  Hirokazu Kawaguchi ,  Hiroshi Tamura ,  Naohiro Miyamura

IPC: A23L1/22 ,  A23L2/52

CPC classification number: A23L27/21

Abstract: The present application provides a taste-improving glycopeptide, a seasoning containing the same, and a food or drink containing the seasoning. The taste-improving glycopeptide of the present invention has a molecular weight of from 1,000 to 30,000 and is composed of a sugar chain and a peptide linked to each other.

Abstract translation: 本申请提供了味道改善糖肽，含有其的调味料和含有调味料的食物或饮料。 本发明的味道改善型糖肽的分子量为1,000〜30,000，由糖链和肽相互连接而成。

公开(公告)号：US20110143002A1

公开(公告)日：2011-06-16

申请号：US13032619

申请日：2011-02-22

Applicant: Susumu YAMAGUCHI ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Kazuhiro Hayashi ,  Motonaka Kuroda

Inventor： Susumu YAMAGUCHI ,  Keiko Baba ,  Ikukazu Tashima ,  Narihide Matsuzaki ,  Hirokazu Kawaguchi ,  Kazuhiro Hayashi ,  Motonaka Kuroda

IPC: A23L1/22 ,  A23L1/32

CPC classification number: A23L23/00 ,  A23L13/428 ,  A23L13/65 ,  A23L13/67 ,  A23L15/20 ,  A23L27/202 ,  A23L27/50 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/1882 ,  A23V2200/15 ,  A23V2250/1876

Abstract: The purpose of the invention is to enhance the body taste, taste and flavor of foods.Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty acid having 18 or more of carbon atoms and 3 or more of double bonds to them.

Abstract translation: 本发明的目的是提高食物的身体味道，味道和风味。 因此，本发明涉及通过添加具有20个以上的碳原子和3个以上双键的n-3个长链高度不饱和脂肪酸来增强或改善食品的身体味道或味道的方法，或 向其中加入具有18个或更多个碳原子和3个或更多个双键的n-6个长链高度不饱和脂肪酸。

公开(公告)号：US07211285B2

公开(公告)日：2007-05-01

申请号：US10344409

申请日：2001-09-07

Applicant: Hirokazu Kawaguchi ,  Hidehiko Wakabayashi ,  Masanori Kohmura ,  Mika Uda ,  Yasushi Nishimura ,  Yoichi Ueda

Inventor： Hirokazu Kawaguchi ,  Hidehiko Wakabayashi ,  Masanori Kohmura ,  Mika Uda ,  Yasushi Nishimura ,  Yoichi Ueda

IPC: A23L2/56

CPC classification number: A23L2/56 ,  A23L13/428 ,  A23L23/00 ,  A23L27/00 ,  A23L27/2056

Abstract: In the present application are disclosed a method for enhancing or improving the flavor of foods or drinks in general with the use of a non-volatile thiazolidine compound alone or a non-volatile flavor compound and/or a reaction flavor concurrently with the non-volatile thiazolidine compound, a simple and effective method for improving the flavor of a retort food by suppressing the flavor-deterioration upon heat sterilization or the unpleasant odor at the time of eating, and a simple and effective method for improving the flavor of a soybean-incorporated food product by suppressing the unpleasant, weed-like odor peculiar to soybean.

Abstract translation: 在本申请中公开了一种通过使用单独的非挥发性噻唑烷化合物或非挥发性风味化合物和/或反应风味剂与非挥发性物质同时使用来提高或改善食品或饮料的风味的方法 噻唑烷化合物，通过抑制加热灭菌时的风味劣化或进食时的不愉快的气味来提高蒸馏食品的风味的简单而有效的方法，以及简单而有效的改善大豆风味的方法 通过抑制大豆特有的令人不快的杂草样气味食品。