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公开(公告)号：EP1949798A4
公开(公告)日：2012-12-26
申请号：EP06823461
申请日：2006-11-14
Applicant: KAO CORP
Inventor： KOIKE SHIN , OKISAKA KOICHI , KOHORI JUN , SEO YOKO , SHIRAHATA NOBORU , NAKAYAMA HIROYUKI , SUZUKI ATSUSHI , OCHIAI RYUJI
CPC classification number: A23L17/00 , A23L27/40 , A23L27/50 , A23L27/60 , A23L33/105
Abstract: The present invention is a liquid seasoning containing the following (A), (B), and (C): (A) 0.4 to 8% by mass of sodium (B) 0.01 to 4% by mass of flavonoid (C) 1 to 10% by mass of ethanol wherein, the flavonoid (B) satisfies the formula (1) and/or has one or more OH groups on the A-ring or B-ring in a molecule and no OH group at the position adjacent to the OH group (ortho position). Y / X + Y = 0.05 to 1 wherein, X and Y represent the following numbers, respectively: X; the number of OH group bonded to benzene rings in a molecule of the flavonoid, Y; the number of OCH 3 group bonded to benzene rings in a molecule of the flavonoid.
Abstract translation: 本发明是含有下述（A），（B）和（C）的液体调味料：（A）0.4〜8质量％的钠（B）0.01〜4质量％的类黄酮（C） 10质量％的乙醇，其中类黄酮（B）满足式（1）和/或在分子中的A环或B环上具有一个或多个OH基团，并且在邻近的位置处没有OH基团 OH基（邻位）。 Y / X + Y = 0.05〜1其中，X和Y分别表示以下数字：X; 在一类分子中与苯环键合的OH基的数目为Y; 在类黄酮分子中与苯环键合的OCH 3基团的数目。
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公开(公告)号：JP2007089557A
公开(公告)日：2007-04-12
申请号：JP2005327022
申请日：2005-11-11
Inventor： TSUCHIYA SHIGEMI , SEO YOKO , KOBORI JUN , OCHIAI TATSUSHI , SUZUKI ATSUSHI
Abstract: PROBLEM TO BE SOLVED: To provide liquid seasoning having sufficient salt taste in spite of having low sodium concentration and demonstrating at a high level pharmacological action such as blood pressure lowering action. SOLUTION: The liquid seasoning contains components (A)-(D) as follows: (A) ≤3.55 mass% of sodium; (B) 0.5-4.2 mass% of potassium; (C) over 2 mass% of acid amino acid and/or over 1 mass% of basic amino acid; and (D) 0.05-10 mass% of a food material having blood pressure lowering action. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 要解决的问题：尽管钠浓度低，但是具有足够的盐味，能够提供高血压药物作用如降血压作用的液体调味料。
解决方案：液体调味料含有（A） - （D）成分如下：（A）≤3.55质量％的钠; （B）0.5-4.2质量％的钾; （C）超过2质量％的酸性氨基酸和/或超过1质量％的碱性氨基酸; 和（D）0.05-10质量％的具有降血压作用的食品。 版权所有（C）2007，JPO＆INPIT
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公开(公告)号：JP2006166906A
公开(公告)日：2006-06-29
申请号：JP2005327035
申请日：2005-11-11
Inventor： TSUCHIYA SHIGEMI , SEO YOKO , KOBORI JUN , OCHIAI TATSUSHI , SUZUKI ATSUSHI
Abstract: PROBLEM TO BE SOLVED: To provide a liquid seasoning feeling sufficient saltiness despite with low salt concentration, and exerting pharmacological activities including hypotensive activity at high levels. SOLUTION: The liquid seasoning contains (A) ≤3.55 mass% of sodium, (B) 0.5-4.2 mass% of potassium and (C) 0.1-10 mass% of a food material having hypotensive activity, wherein the content of (D) nitrogen in the portion of this liquid seasoning except the component C is ≥1.6 mass% owing to the substances except the component C. COPYRIGHT: (C)2006,JPO&NCIPI
Abstract translation: 要解决的问题：尽管盐浓度低，但是提供了具有足够咸味的液体调味料，并且在高水平下发挥包括降血压活性在内的药理活性。 解决方案：液体调味料含有（A）≤3.55质量％的钠，（B）0.5-4.2质量％的钾和（C）0.1-10质量％的具有降血压活性的食品，其中， （D）除了组分C以外，除了C成分以外，该液体调味料的部分氮含量≥1.6质量％。（C）版权所有（C）2006，JPO＆NCIPI
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公开(公告)号：JP2011120603A
公开(公告)日：2011-06-23
申请号：JP2011025907
申请日：2011-02-09
Inventor： SEO YOKO , TSUCHIYA SHIGEMI , KOIKE MAKOTO , KOBORI JUN
Abstract: PROBLEM TO BE SOLVED: To provide a method for producing a liquid seasoning suppressing deviation of flavor, facilitating continual ingestion and having excellent hypotensive actions irrespective of the liquid seasoning containing a substance having hypotensive actions. SOLUTION: The method for producing the liquid seasoning comprises a step for mixing a seasoning liquid containing soy sauce with γ-aminobutyric acid, and carrying out heat treatment at 60-100°C or a step for carrying out heat treatment at 60-100°C while mixing the seasoning liquid containing soy sauce with γ-aminobutyric acid. COPYRIGHT: (C)2011,JPO&INPIT
Abstract translation: 解决问题的方法：提供抑制风味的液体调味料偏离的方法，促进连续摄取并具有优异的降血压作用，而不管含有具有降血压作用的物质的液体调味料如何。 ＆lt; P＆gt;解决方案：液体调味料的制造方法包括将含有酱油的调味液与γ-氨基丁酸混合并进行60-100℃的热处理或进行60℃热处理的工序 -100℃，同时将含有酱油的调味液与γ-氨基丁酸混合。 版权所有（C）2011，JPO＆INPIT
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公开(公告)号：JP2007289083A
公开(公告)日：2007-11-08
申请号：JP2006121532
申请日：2006-04-26
Inventor： TSUCHIYA SHIGEMI , SEO YOKO , KOIKE MAKOTO , KOBORI JUN
Abstract: PROBLEM TO BE SOLVED: To provide continuously ingestable packaged liquid seasoning enhanced in saltiness in spite of having a small amount of sodium, suppressed in offensive taste derived from potassium, and having excellent flavor balance. SOLUTION: The packaged liquid seasoning contains (A), (B), (C) and (D) as follows: (A) ≤5.5 mass% of sodium, (B) 0.5-6 mass% of potassium, (C) more than 2 mass% of acid amino acid and/or more than 1 mass% of basic amino acid, and (D) 1-10 mass% of ethanol. COPYRIGHT: (C)2008,JPO&INPIT
Abstract translation: 要解决的问题：尽管少量的钠具有提高的盐度的连续可摄取的包装液体调味料，抑制了由钾衍生的令人厌恶的味道，并且具有优异的风味平衡。 （A），（B），（C）和（D）如下：（A）≤5.5质量％的钠，（B）0.5-6质量％的钾，（ C）大于2质量％的酸性氨基酸和/或大于1质量％的碱性氨基酸，和（D）1-10质量％的乙醇。 版权所有（C）2008，JPO＆INPIT
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Patent Agency Ranking
公开(公告)号：JP2006141227A
公开(公告)日：2006-06-08
申请号：JP2004332502
申请日：2004-11-16
Inventor： TSUCHIYA SHIGEMI , SEO YOKO , KOBORI JUN
Abstract: PROBLEM TO BE SOLVED: To provide liquid seasoning making an eater sufficiently feel salty in spite of its low content of salt, and exerting pharmacological action such as antihypertensive action at a high level. SOLUTION: The liquid seasoning has the following ingredients (A)-(D): (A) ≤9 mass% of salt; (B) 0.5-4.2 mass% of potassium; (C) at least one kind of substance selected from nucleic taste substance, phytic acid, citric acid or its salt, inorganic acid salt, sweetener, protein and milk whey mineral as a flavor improver; and (D) 0.05-10 mass% of food material having antihypertensive action. The content of nitrogen of (E) part of the liquid seasoning excluding the ingredients (C) and (D) is ≥1.6 mass% due to substance other than the ingredients (C) and (D). COPYRIGHT: (C)2006,JPO&NCIPI
Abstract translation: 要解决的问题：尽管盐含量低，但是提供使食物充分感觉到咸味的液体调味料，并且在高水平上发挥抗高血压作用等药理作用。
解决方案：液体调味料具有以下成分（A） - （D）：（A）≤9质量％的盐; （B）0.5-4.2质量％的钾; （C）选自核酸味物质，植酸，柠檬酸或其盐中的至少一种物质，无机酸盐，甜味剂，蛋白质和乳清矿物质作为风味改良剂; 和（D）0.05-10质量％的具有抗高血压作用的食品。 不含成分（C）和（D）的液体调味料（E）部分的氮含量由于（C）和（D）成分以外的物质而为≥1.6质量％。 版权所有（C）2006，JPO＆NCIPI
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公开(公告)号：JP2007159459A
公开(公告)日：2007-06-28
申请号：JP2005358723
申请日：2005-12-13
Inventor： KOIKE MAKOTO , SEO YOKO , TSUCHIYA SHIGEMI , SHIRAHATA NOBORU , NAKAGAWA TOMOHIRO , KOBORI JUN
Abstract: PROBLEM TO BE SOLVED: To provide a method for producing useful liquid seasoning having good flavor in spite of containing flavonoid glycoside, facilitating continuous intake, and giving physiological mechanisms such as of lowering blood pressure. SOLUTION: The method for producing liquid seasoning comprises a process of mixing seasoning liquid containing soy sauce with the flavonoid glycoside followed by cooking the mixture, or a process of cooking the mixture of seasoning liquid containing soy sauce with the flavonoid glycoside while mixing them. COPYRIGHT: (C)2007,JPO&INPIT
Abstract translation: 待解决的问题：提供一种制备具有良好风味的有用的液体调味料的方法，尽管含有类黄酮糖苷，促进连续摄取，并提供诸如降低血压的生理机制。 解决方案：制备液体调味料的方法包括将含有酱油的调味液与黄酮糖苷混合，然后烹调混合物的方法，或将含有酱油的调味液混合物与黄酮糖苷混合的方法，同时混合 他们。 版权所有（C）2007，JPO＆INPIT
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公开(公告)号：JP2006325578A
公开(公告)日：2006-12-07
申请号：JP2006034074
申请日：2006-02-10
Applicant: KAO CORP
Inventor： SEO YOKO , TSUCHIYA SHIGEMI , KOIKE MAKOTO , KOBORI JUN
Abstract: PROBLEM TO BE SOLVED: To simply produce a liquid seasoning having excellent antihypertensive activity in which fluctuation of flavor is suppressed and continuous uptake is facilitated, though the seasoning contains a substance having the antihypertensive activity. SOLUTION: The method for producing the liquid seasoning comprises a step for mixing a seasoning liquid containing soy sauce with a substance having antihypertensive activity and carrying out heat treatment or a step for carrying out heat treatment while mixing the seasoning liquid containing soy sauce with the substance having antihypertensive activity. COPYRIGHT: (C)2007,JPO&INPIT
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公开(公告)号：JP2006166752A
公开(公告)日：2006-06-29
申请号：JP2004361318
申请日：2004-12-14
Inventor： TSUCHIYA SHIGEMI , SEO YOKO , KOBORI JUN
IPC: A23L27/50
Abstract: PROBLEM TO BE SOLVED: To provide a liquid seasoning feeling sufficient saltiness despite with low salt concentration, exerting pharmacological activities including hypotensive activity at high levels, and slight in color change with time. SOLUTION: The liquid seasoning contains (A) ≤9 mass% of common salt, (B) 0.5-4.2 mass% of potassium, (C) greater than 2 mass% of an acidic amino acid and/or greater than 1 mass% of a basic amino acid, (D) one or more substances selected from a nucleic acid-based taste adding substance, phytic acid, citric acid or its salt, an inorganic acid salt, a sweetener, protein and whey minerals and (E) 0.05-10 mass% of a food material having hypotensive activity, wherein the content of (F) nitrogen in the portion of this liquid seasoning except the components D and E is less than 1.6 mass%. COPYRIGHT: (C)2006,JPO&NCIPI
Abstract translation: 要解决的问题：尽管盐浓度低，但是提供了具有足够咸味的液体调味料，发挥包括低水平的降血压活性在内的药理活性，随着时间的推移颜色变化轻微。 解决方案：液体调味料含有（A）≤9质量％的普通盐，（B）0.5-4.2质量％的钾，（C）大于2质量％的酸性氨基酸和/或大于1 碱性氨基酸的质量％，（D）选自核酸味道添加物质，植酸，柠檬酸或其盐的一种或多种物质，无机酸盐，甜味剂，蛋白质和乳清矿物质和（E ）0.05-10质量％的具有降血压活性的食品材料，其中除了组分D和E之外，该液体调味料部分中的（F）氮含量小于1.6质量％。 版权所有（C）2006，JPO＆NCIPI
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公开(公告)号：JP2006136262A
公开(公告)日：2006-06-01
申请号：JP2004329850
申请日：2004-11-12
Inventor： TSUCHIYA SHIGEMI , SEO YOKO , KOBORI JUN , OCHIAI TATSUSHI , SUZUKI ATSUSHI
CPC classification number: A61K38/02 , A23L27/00 , A23L27/40 , A23L27/50 , A23L33/10 , A61K31/185 , A61K31/195 , A61K31/198 , A61K31/353 , A61K33/00 , A61K33/14 , A61K45/06 , A61K2300/00
Abstract: PROBLEM TO BE SOLVED: To provide a liquid seasoning feeling salty sense of taste despite being low in salt concentration, and exerting pharmacological activities including hypotensive activity at high levels. SOLUTION: The liquid seasoning contains (A) 9 mass% or less of common salt, (B) 0.5-4.2 mass% of potassium and (C) 0.05-5 mass% of a sympathetic nerve inhibitory substance. COPYRIGHT: (C)2006,JPO&NCIPI
Abstract translation: 要解决的问题：尽管盐浓度低，但是提供液体调味料感觉咸味，并且在高水平下发挥包括降血压活性在内的药理活性。 解决方案：液体调味料含有（A）9质量％以下的普通盐，（B）0.5-4.2质量％的钾和（C）0.05〜5质量％的交感神经抑制物质。 版权所有（C）2006，JPO＆NCIPI
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