Goods & Services

Aromatic preparations for food; flavorings, other than essential oils, for beverages; flavorings, other than essential oils, for cakes; essences for foodstuffs, except etheric essences and essential oils; food flavorings, other than essential oils.

Goods & Services

Aromatic preparations for food; flavorings, other than essential oils, for beverages; flavorings, other than essential oils, for cakes; essences for foodstuffs, except etheric essences and essential oils; food flavorings, other than essential oils.

Abstract

To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation. A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

IPC Classes  ?

• A23L 2/40 - Effervescence-generating compositions
• A23L 2/54 - Mixing with gases
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

Provided is a deterioration inhibitor which, compared to prior art, is more effective against deterioration of the flavor or aroma of food, drinks, cosmetics, and the like caused by a variety of factors, and does not have any influence on the color of the food, drinks, cosmetics, and the like. This flavor or aroma deterioration inhibitor contains theanaphthoquinone and analogues thereof as an active ingredient.

IPC Classes  ?

• A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
• A23L 3/3544 - Organic compounds containing hetero rings
• A23L 27/12 - Natural spices, flavouring agents or condimentsExtracts thereof from fruit, e.g. essential oils
• A61Q 19/00 - Preparations for care of the skin

Goods & Services

Distilled water; tea extracts for use in the manufacture of pharmaceuticals; tea extracts for use in the manufacture of cosmetics; industrial chemicals; chemical additives to fungicides; chemical additives to insecticides; preparations of the distillation of wood alcohol; tea extracts for the food industry; tan-wood; chemical products for use in the manufacture of fragrances; artificial sweeteners [chemical preparations]. Antistatic preparations for household purposes; degreasers, other than for use in manufacturing processes; rust removing preparations; stain removing benzine; laundry fabric conditioner; laundry bleach; deodorants for pets; breath fresheners; deodorants for animals; soaps and detergents; non-medicated mouthwashes; preparations for cleaning dentures; mouthwashes, not for medical purposes; dentifrices; deodorant for personal use; herbal extracts for cosmetic purposes; perfumes; scented water; bath preparations, not for medical purposes; extracts of flowers [perfumes]; balms, other than for medical purposes; cosmetics; natural perfumery prepared from animals; synthetic perfumery; natural perfumery prepared from vegetables; ethereal oils; food flavorings prepared from essential oils; cake flavourings [essential oils]; food flavorings [essential oils]; flavourings for beverages [essential oils]; aromatics [essential oils]; blended perfumery; perfumery; fragrances; scented wood; air fragrancing preparations; incense. Edible oils and fats; albumin milk; almond milk; oat milk; coconut milk; peanut milk; protein milk; rice milk; whey; condensed milk; milk products; meat extracts; seaweed extracts for food; charcuterie; processed seafood; processed vegetables and fruits; fruit-based concentrate for cooking; vegetable-based concentrate for cooking; tomato juice for cooking; lemon juice for culinary purposes; vegetable juices for cooking. Binding agents for ice cream; meat tenderizers for household purposes; preparations for stiffening whipped cream; flavorings, other than essential oils, for cakes; flavourings, other than essential oils, for beverages; aromatic preparations for food; infusions, not medicinal; black tea; green tea; roasted barley tea; tea-based beverages; tea; vegetal preparations for use as coffee substitutes; coffee; cocoa; seasonings; spices; ice cream mixes; sherbet mixes; chocolate-based spreads. Beer; non-alcoholic fruit extracts; non-alcoholic essences for making beverages; non-alcoholic preparations for making beverages; soft drinks; fruit juices; vegetable juices [beverages]; extracts of hops for making beer; whey beverages. Sake; shochu (spirits); sake substitutes; Japanese sweet rice-based mixed liquor (shiro-zake); fruit extracts, alcoholic; whiskey; vodka; gin; brandy; rum; liqueurs; alcoholic fruit beverages; flavored tonic liquors.

Goods & Services

Flavorings, other than essential oils, for cakes; flavourings, other than essential oils, for beverages; aromatic preparations for food being dried herbs, edible spices, food flavorings being non-essential oils, and flavor enhancers; infusions, not medicinal being tea for infusions and herbal infusions; green tea; seasonings; spices

Abstract

Provided is a deterioration inhibitor which, compared to prior art, is more effective against deterioration of the scent and flavor of food, drinks, cosmetics, and the like caused by a variety of factors, and does not have any influence on the color of the food, drinks, cosmetics, and the like. This scent/flavor deterioration inhibitor contains theanaphthoquinone as an active ingredient.

IPC Classes  ?

• A23L 3/3544 - Organic compounds containing hetero rings
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
• A61Q 13/00 - Formulations or additives for perfume preparations
• A61Q 19/00 - Preparations for care of the skin
• C11B 9/00 - Essential oilsPerfumes

Abstract

Provided is a persistent flavor enhancing agent capable of increasing the intensity and improving the persistency of a good flavor of an oral product in the mouth. This persistent flavor enhancing agent is characterized by comprising p-mentha-8-S-glutathionyl-3-one.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof

Abstract

The present invention addresses the problem of providing: a versatile flavor-enhancing agent that does not have a specific flavor; a method for enhancing flavor; and a method for enhancing the aroma of a perfume. The present invention uses a flavor-enhancing agent that comprises 7a-hydroxymintlactone to provide: an oral product that enhances sweetness, richness, and/or aroma; and a perfume that has an enhanced aroma. 7a-hydroxymintlactone is a component of mint essential oils but does not itself have a specific flavor and can enhance sweetness, richness, and/or aroma, i.e., is highly versatile.

IPC Classes  ?

• A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds

Abstract

To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired taste to foods and beverages having carbonate stimulation. A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation, said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/52 - Adding ingredients
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof

Abstract

To provide an agent for imparting a coffee flavor with characteristic coffee fragrance, in particular, rich voluminousness in the middle to last notes of the fragrance and also to provide a food or beverage having a coffee flavor well-balanced with the top note of the fragrance. This problem can be solved by: a powdery or granular coffee flavor-imparting agent characterized by comprising a water-insoluble finely ground roasted coffee bean powder having a median diameter of from 10±5 to 30±5 μm and coffee oil at a ratio by mass of from 99:1 to 90:10; and a food or beverage having a coffee flavor which contains the coffee flavor-imparting agent.

IPC Classes  ?

• A23F 5/46 - Coffee flavourCoffee oilFlavouring of coffee or coffee extract

Abstract

Provided is a method with which a condensed milk-like flavor can be imparted to a milk-flavored drink/food and flavor can be enhanced in a simple way. This condensed milk flavor enhancer is a composition consisting of at least two compound groups selected from A group, B group and C group shown below. The mass ratio A group compound:B group compound:C group compound is 0.1 to 1:0.1 to 100 (where the value is 0.1 to 1 for skatole):0.1 to 100. A group: one or more compounds selected from 2-methyl-3-furanthiol, o-toluenethiol, furfuryl mercaptan, dimethyl trisulfide, and methyl propyl trisulfide B group: one or more compounds selected from methional, methionol, β-damascenone, 12-methyltridecanal, and skatole C group: one or more compounds selected from 2-ethyl-3,5(3,6)-dimethylpyrazine, 2-ethylpyradine, 2-methoxy-3-methylpyrazine, 4,5-dimethyl-3-hydroxy-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 4-hydroxy-5-methyl-3(2H)-furanone, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and 3-methyl-2(5H)-furanone

IPC Classes  ?

• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions

Abstract

Provided are a water pepper extract which has no coloring or distinctive flavor and for which industrial application is readily performed, and a simple manufacturing method for obtaining the extract. A water pepper extract characterized by being a distillate obtained by distilling a water-pepper-solvent-extracted solution at a temperature of 150°C or less.

IPC Classes  ?

• A01N 65/30 - Polygonaceae [Buckwheat family], e.g. red-knees or rhubarb
• A01N 35/02 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having two bonds to hetero atoms with at the most one bond to halogen, e.g. aldehyde radical containing aliphatically bound aldehyde or keto groups, or thio-analogues thereofDerivatives thereof, e.g. acetals
• A01P 17/00 - Pest repellants

Abstract

The purpose of the present invention is to provide: a sweetness intensifier which is more natural and never damages the palatability of a food or beverage (the original taste of the food or beverage); a flavor composition for intensifying sweetness, said flavor composition comprising a flavoring agent for foods and the sweetness intensifier; and a food or beverage containing the same. A sweetness intensifier which comprises as an active ingredient at least one member selected from among: (a) 4,5-epoxy-2E-decenal; (b) wine lactone; (c) methyl anthranilate; (d) phenyl acetic acid; and (e) ethyl tiglate.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 2/02 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof containing fruit or vegetable juices

Abstract

Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a small amount of the agent to powdered green tea flavored food and beverages. The present invention is a flavor improving agent for food and beverages having a powdered green tea flavor, characterized by comprising: an epoxidized aliphatic unsaturated aldehyde represented by formula (1) (in the formula, the dashed bond indicates a single bond or a double bond, and the wavy bonds indicate the cis form or the trans form, or a mixture of the cis form and trans form at any ratio); or an alkyl pyrazine represented by formula (2) (in the formula, R1 is a methyl group or an ethyl group, and R2, R3 and R4 each independently indicates a hydrogen atom, a methyl group, or an ethyl group); or the epoxidized aliphatic unsaturated aldehyde and the alkyl pyrazine.

IPC Classes  ?

• A23L 27/20 - Synthetic spices, flavouring agents or condiments
• A23F 3/40 - Tea flavourTea oilFlavouring of tea or tea extract
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A21D 13/00 - Finished or partly finished bakery products
• A23C 9/156 - Flavoured milk preparations
• A23F 3/14 - Tea preparations, e.g. using additives
• A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
• A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A23G 9/00 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor
• A23L 9/10 - PuddingsDry powder puddings

Abstract

The purpose of the present invention is to provide an alcohol sensation improver capable of improving alcohol sensation by simply and effectively suppressing and reducing an unpleasant alcohol odor and negative flavors such as bitterness and pungency, and an irritating sensation, that are all derived from ethanol and experienced with alcoholic beverages. Provided is an alcohol sensation improver characterized in comprising 1,3-dihydroxyacetone and, depending on the case, further comprising acetic acid and/or acetoin.

IPC Classes  ?

• C12G 3/04 - Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs

Abstract

Provided are: a saltiness enhancer that matches the consumer preference for reduced salt, is more natural, and is capable of providing an effect of enhancing saltiness without affecting the tastiness of food and beverages; and a food or beverage using same. A more natural, saltiness enhancing effect that does not affect the tastiness of food or beverages can be obtained by using, in food or beverage, a saltiness enhancer containing spilanthol and arginine or a salt thereof.

IPC Classes  ?

• A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
• A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
• A23L 27/21 - Synthetic spices, flavouring agents or condiments containing amino acids

Abstract

The purpose of the present invention is to provide a method for strengthening carbonation feeling of a carbonated beverage upon going down the throat without adversely affecting the flavor of the carbonated beverage. An emulsion composition characterized by comprising a sensory stimulant, an emulsifying agent, water and optionally an oily substance, wherein the average particle diameter of emulsion particles is 500 nm or less.

IPC Classes  ?

• A23L 2/38 - Other non-alcoholic beverages
• A23L 1/035 - Emulsifiers
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof

Abstract

In order to provide novelty within the field of food product aroma materials and enable the volume of tastes (juiciness, richness, creaminess, coffee body) in beverages to be increased, and irregular tastes (distinct bitterness or sweetness, etc.) and off-flavor irregular odors (the odor of amino acid deterioration or oil fatty acids, etc.) in beverages to be reduced (masked), this emulsification composition includes an oil-soluble substance or a water-soluble substance within emulsification particles, and is characterized in that the average emulsification particle diameter is 15-100μm.

IPC Classes  ?

• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes

Abstract

Provided are a flavor-improving agent capable of improving a tea beverage or a tea-containing food product so as to have a more natural and good-quality flavor that does not feel artificial, and a flavor-improving method for a tea beverage or a tea-containing food product using said flavor-improving agent. This flavor-improving agent for a tea beverage or a tea-containing food product is characterized by comprising isoeugenol. This flavor-improving method for a tea beverage or a tea-containing food product is characterized in that said flavor-improving agent is added in the amount of 0.001 ppb to 100 ppm.

IPC Classes  ?

• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• A23F 3/16 - Tea extractionTea extractsTreating tea extractMaking instant tea

Goods & Services

Flavorings for foods and beverages prepared from essential oils (other than made in Paris). Flavorings for foods and beverages, not prepared from essential oils.

Goods & Services

Flavorings for foods and beverages prepared from essential oils. Flavorings for foods and beverages, not prepared from essential oils.

Abstract

Provided is a refreshing composition to be used in foods, drinks, compositions for oral cavity and perfume compositions having a pleasant, refreshing feeling of menthol imparted thereto, said refreshing composition being capable of enhancing the refreshing feeling without increasing the content of menthol, improving the long-lasting properties of the refreshing feeling and having good handling properties when added to products such as chewing gums. A powdery refreshing composition that is prepared by contacting a mixture in an atomized state with a cold gas stream and thus powdering the mixture, said mixture containing a refreshing substance comprising menthol and menthol analogue(s), preferably menthol and one or more kinds of menthol analogues selected from the group consisting of menthyl 3-hydroxybutyrate, menthyl lactate, menthyl glutarate, 3-L-menthoxypropane-1,2-diol, menthyl acetate, isopulegol, N-{(ethoxycarbonyl)methyl}-p-menthane-3-carboxamide and menthone 1,2-glyceryl acetal, together with a stabilizer.

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
• A23G 4/00 - Chewing gum
• A23L 1/226 - Synthetic spices or flavouring agents or condiments

Goods & Services

Industrial chemicals; chemical substances for preserving foodstuff; emulsifiers; industrial chemicals used in the manufacture of food; industrial chemicals used in the manufacture of beverages; industrial chemicals used in the manufacture of cosmetics; starch paste (adhesive), other than for stationery or household purposes; gums (adhesives), other than for stationery or household purposes; dextrine size; gum arabic for industrial purposes; fatty acids; artificial sweeteners (chemical preparations). Natural perfumery made from plants; natural perfumery prepared from animal extracts; synthetic perfumery; compound perfumery; food flavorings prepared from essential oils; perfumery for cosmetic use; oils for perfumes and scents for cosmetic use; flavorings for beverages (essential oils); flavorings for foods (essential oils); flavorings for cakes (essential oils); essential oils. Edible oils; edible fats; milk products; charcuterie; salted meats; meat, preserved; meat extracts; foods prepared from fish; fish, preserved with salt; fish, preserved; vegetables, cooked; vegetables, dried; fruit, stewed; fruit, preserved; fruit chips; fruits, tinned (canned (Am.)); frosted fruits; weed extracts for food; tahini (sesame seed paste); hummus (chickpea paste); liver pastes; mushrooms, preserved; vegetable juices for cooking; processed fish spawn; powdered eggs; preparations for making soup; soups; protein milk; albumen for culinary purposes; albumin milk. Binding agents for ice cream (edible ices); meat tenderizers, for household purposes; preparations for stiffening whipped cream; aromatic preparations for food; flavorings, other than essential oils; flavorings, other than essential oils, for beverages; flavorings, other than essential oils, for cakes; essences for foodstuffs, except etheric essences and essential oils; tea; tea-based beverages; infusions, not medicinal; coffee; coffee-based beverages; cocoa; cocoa-based beverages; condiments; seasonings; molasses for food; pesto (sauce); sauces (condiments); natural sweeteners; spices; unroasted coffee.

Abstract

There is provided a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations, whereby in one pass, a large quantity of polymethoxyflavones can be isolated from other components in citrus peel oil, as well as a method for its use. The method for manufacturing polymethoxyflavones from citrus plant peel oil comprises a step of removing the volatile components in citrus plant peel oil by distillation to obtain a distillation residue, a step of distilling the residue with a thin-film vacuum distillation apparatus to obtain a fraction, a step of extracting the fraction with an aqueous ethanol solution to obtain an extract, and a step of contacting active carbon with the extract after removal of the insoluble oils in the extract for refining, as a method for manufacturing polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

IPC Classes  ?

• A23L 1/222 - from fruit, e.g. essential oils
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 2/52 - Adding ingredients
• A23L 2/56 - Flavouring or bittering agents
• A61K 31/352 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
• C07D 311/30 - Benzo [b] pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only not hydrogenated in the hetero ring, e.g. flavones

Abstract

When a flavoring agent composition containing methional and a 5-hydroxy-3(2H)-furanone or a 3-hydroxy-2(5H)-furanone, or all of same is used in food and beverage items, it is possible to impart a more natural salty aroma without losing the palatability of the food and beverage items, reinforcing saltiness. If the flavoring agent composition is added, it is possible to match the low-salt-orientation of consumers and provide reduced salt food and beverage that is more natural and does not lose the palatability of the food and beverage items.

IPC Classes  ?

• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• C11B 9/00 - Essential oilsPerfumes
• A23L 1/39 - Soups; Sauces (A23L 1/238, A23L 1/24 take precedence);;

Abstract

Provided are a perfume composition, which is obtained by mixing three kinds of compounds, 4,8-dimethyl-3,7-nonadiene-2-ol, 4,8-dimethyl-3,7-nonadiene-2-yl acetate, and 4,8-dimethyl-3,7-nonadiene-2-1, which are extremely effective for giving a sense of lemony citrus, a sense of natural spontaneity and a sense of fresh feeling, each in a specific proportion; and foods, beverages, perfumes and cosmetics that are formulated with the perfume composition. Provided is a perfume composition that is obtained by mixing three kinds of compounds, namely 4,8-dimethyl-3,7-nonadiene-2-ol, 4,8-dimethyl-3,7-nonadiene-2-yl acetate, and 4,8-dimethyl-3,7-nonadiene-2-1, in a specific proportion.

IPC Classes  ?

• C11B 9/00 - Essential oilsPerfumes
• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• A61K 8/34 - Alcohols
• A61K 8/35 - Ketones, e.g. quinones, benzophenone
• A61K 8/37 - Esters of carboxylic acids
• A61Q 13/00 - Formulations or additives for perfume preparations
• C11D 3/50 - Perfumes

Abstract

An emulsion composition for a food and drink which contains an oil-soluble substance in the form of an emulsion, wherein the emulsion composition is characterized by containing 0.1 to 10.0 wt.% of an oil-soluble substance and 0.1 to 10.0 wt.% of each of at least two types of polyglycerol fatty acid monoester selected from among the group comprising monoesters having, as raw materials, polyglycerols having an average degree of polymerization of 7 to 10 and saturated fatty acids having 10 to 14 carbon atoms, with the remainder comprising water and sugars. The emulsion composition does not impart a food and drink with unpleasant flavors or odors derived from emulsifiers, is excellent in terms of maintaining the transparency of a food and drink, and has excellent emulsion stability.

IPC Classes  ?

• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23L 2/70 - Clarifying or fining of non-alcoholic beveragesRemoving unwanted matter

Goods & Services

Extracts used as flavoring, not essential oils; flavor enhancers used in beverage products; flavorings; flavorings for beverages other than essential oils; fruit flavorings, except essences; herbal flavorings for making beverages

Abstract

Disclosed is a green tea extract obtained through: step (1) for fractionating green tea leaves by vacuum steam distillation and removing a liquid distillate thus obtained; step (2) for fractionating the green tea leaves, from which the liquid distillate has been removed in step (1), by atmospheric-pressure steam distillation to obtain a liquid distillate; step (3) for extracting the green tea leave residue, which remains after the steam distillation in step (2), with water to give a liquid extract; step (4) for mixing the liquid distillate of step (2) with the liquid extract of step (3) to give a green tea extract; and step (5) for thermally treating the green tea extract of step (4) at a temperature equal to or lower than 100oC. This green tea extract, which exhibits a sweet and excellent greenish feel and a gorgeous floral aroma equivalent to high-grade green tea leaves and shows little deterioration or decrease in flavor during heat sterilization, is usable as a starting material for producing packed green tea drinks.

IPC Classes  ?

• A23F 3/16 - Tea extractionTea extractsTreating tea extractMaking instant tea

Abstract

Provided is a method for manufacturing inexpensive, highly safe, highly stable, versatile polymethoxyflavones that can be used in food products and easily incorporated into a variety of pharmaceutical formulations. Said method can, in one pass, isolate a large quantity of polymethoxyflavones from other components in a citrus peel oil. Also provided is a method for using said polymethoxyflavones. The provided method for manufacturing polymethoxyflavones from a citrus peel oil is characterized by the inclusion of: a step in which volatile components in a citrus peel oil are removed by distillation, yielding a distillation residue; a step in which said residue is distilled in a thin-film vacuum distillation device, yielding a fraction; a step in which an extract is extracted from said fraction using an aqueous ethanol solution; and a step in which insoluble oils are removed from said extract and the extract is then brought into contact with activated carbon and refined. This method produces polymethoxyflavones that are highly stable over time and have reduced residual pesticide levels.

IPC Classes  ?

• C07D 311/30 - Benzo [b] pyrans, not hydrogenated in the carbocyclic ring with oxygen or sulfur atoms directly attached in position 4 with aromatic rings attached in position 2 or 3 with aromatic rings attached in position 2 only not hydrogenated in the hetero ring, e.g. flavones
• A23L 1/222 - from fruit, e.g. essential oils
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A23L 2/52 - Adding ingredients
• A61K 31/353 - 3,4-Dihydrobenzopyrans, e.g. chroman, catechin
• A61P 35/04 - Antineoplastic agents specific for metastasis

Abstract

Disclosed is a taste-improving agent for a sweetener having high sweetness to be added to foods or drinks containing sweeteners having high sweetness, which can effectively inhibit, even in a small amount, the unpleasant bitterness, harsh taste and astringent taste characteristic to sweeteners having high sweetness without altering the inherent flavors of foods, and which can reproduce the same taste intensity and flavor profile by using a sweetener having high sweetness as in the case of using a sugar such as sucrose, characterized by comprising components (A), (B) and (C) together with (D) and/or (E): (A) spirantol or an extract or essential oil of a plant containing spirantol; (B) quinic acid or a composition containing quinic acid; (C) vanilla polyphenol or a composition containing vanilla polyphenol; (D) green tea polyphenol or a composition containing green tea polyphenol; and (E) rosaceae polyphenol or a composition containing rosaceae polyphenol.

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23L 2/00 - Non-alcoholic beveragesDry compositions or concentrates thereforPreparation or treatment thereof
• A23L 2/60 - Sweeteners
• A23L 1/217 - Roasted or fried products, e.g. snacks or chips

Abstract

The invention provides a deterioration inhibitor containing an amount of a product obtained by treatment of a tea extract with an oxidizing enzyme and then inactivating the enzyme. Addition of a deterioration inhibiting material according to the invention to a food or beverage or a cosmetic can inhibit deterioration of flavor and fragrance, with use in smaller amounts than conventional deterioration inhibitors. A particularly notable effect is exhibited against production of p-cresol and p-methylacetophenone which are citral-derived deterioration odor components, and therefore it is suitable for foods and beverages or cosmetics with citral-containing citrus-like flavors and fragrances.

IPC Classes  ?

• A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
• A61K 36/752 - Citrus, e.g. lime, orange or lemon
• A61K 36/82 - Theaceae (Tea family), e.g. camellia
• A23L 1/221 - Natural spices, flavouring agents, or condiments; Extracts thereof
• A23F 3/16 - Tea extractionTea extractsTreating tea extractMaking instant tea
• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• A23L 1/24 - Salad dressings; Mayonnaise; Ketchup
• A23L 2/44 - Preservation of non-alcoholic beverages by adding preservatives
• A23L 2/56 - Flavouring or bittering agents
• A23L 3/3463 - Organic compounds; Microorganisms; Enzymes
• A23L 3/3472 - Compounds of undetermined constitution obtained from animals or plants
• A23L 3/3571 - Microorganisms; Enzymes
• A61K 8/66 - Enzymes
• A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
• A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
• A61Q 19/00 - Preparations for care of the skin
• C11B 5/00 - Preserving by using additives, e.g. anti-oxidants
• C11B 9/00 - Essential oilsPerfumes
• A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
• A61Q 13/00 - Formulations or additives for perfume preparations

Abstract

There is provided a flavor composition that can impart and augment the natural, fresh and milk-rich feeling of dairy products to a necessary and sufficient level, which is a flavor composition for milk, dairy products, foods or beverages containing milk and dairy products, or dairy product substitutes, characterized by containing a trace amount of one or more disulfide compounds selected from the group consisting of methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl)disulfide, methyl furfuryl disulfide and difurfuryl disulfide, as dairy products to which the flavor composition is added.

IPC Classes  ?

• A23C 9/152 - Milk preparationsMilk powder or milk powder preparations containing additives
• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• A21D 2/28 - Organic sulfur compounds
• A23C 9/156 - Flavoured milk preparations
• A23C 11/00 - Milk substitutes, e.g. coffee whitener compositions
• A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
• A23D 9/007 - Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
• A23L 2/56 - Flavouring or bittering agents

Abstract

Provided is a means for improving the unpleasant taste characteristic to a potassium salt without affecting the inherent flavor of a food or drink, enhancing the value of the potassium salt as a substitute for sodium chloride and thus reducing the amount of sodium contained in a food or drink.  Also provided is a sodium chloride composition. At least one member selected from among quinic acid, a composition containing quinic acid, spirantol or a plant extract or plant essential oil containing spirantol and an extract of a plant belonging to the genus Allium is added to a potassium salt or a potassium salt-containing food or drink.  Thus, the characteristic unpleasant taste of the potassium salt such as harsh taste or metal flavor can be improved and the saltiness and savoriness thereof are further enriched.

IPC Classes  ?

• A23L 1/221 - Natural spices, flavouring agents, or condiments; Extracts thereof
• A23L 1/015 - Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence);;
• A23L 1/237 - Table salts; Dietetic salt substitutes

Abstract

It is intended to provide a degradation inhibitor with a higher effect than the prior art against the degradation of a flavor or an aroma of a food and drink, a cosmetic or the like caused by heat, light or the like, particularly against the generation of a degradation odor derived from citral. It is a degradation inhibiting material for a flavor of a food containing a product obtained by treating a tea extract liquid component with an oxidase as an active ingredient. The degradation inhibiting material of the invention inhibits the degradation of a flavor or an aroma with a smaller addition amount than a conventional degradation inhibitor by adding the material to a food and drink, a cosmetic or the like. Particularly, the material exhibits a remarkable inhibitory effect on production of p-cresol and p-methylacetophenone which are degradation odor components derived from citral, and is preferably used for a food and drink, a cosmetic or the like having a citrus blend flavor or aroma containing citral.

IPC Classes  ?

• C11B 9/00 - Essential oilsPerfumes
• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 3/3472 - Compounds of undetermined constitution obtained from animals or plants
• A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
• A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
• A61Q 13/00 - Formulations or additives for perfume preparations
• C11B 5/00 - Preserving by using additives, e.g. anti-oxidants

Abstract

It is intended to provide a novel sulfur compound which is highly effective in imparting a freshness; a perfume composition containing this compound which can impart a natural and inartificial fragrance and flavor; and a food, a drink and a cosmetic comprising the above perfume composition. A 3-mercapto-2-alkanone represented by the following general formula (1) (excluding 3-mercapto-4-methyl-2-pentanone): (1) wherein R represents a linear or branched alkyl group having 3 to 9 carbon atoms; and a perfume composition characterized by containing one or more members of the 3-mercapto-2-alkanones represented by the above general formula (1).

IPC Classes  ?

• C07C 323/22 - Thiols, sulfides, hydropolysulfides or polysulfides substituted by halogen, oxygen or nitrogen atoms, or by sulfur atoms not being part of thio groups containing thio groups and doubly-bound oxygen atoms bound to the same carbon skeleton
• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• A61K 8/46 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing sulfur
• A61Q 13/00 - Formulations or additives for perfume preparations
• C11B 9/00 - Essential oilsPerfumes

Abstract

It is intended to provide a perfume composition which can impart to and enhance a natural feeling, a fresh feeling and a milk-rich feeling of a milk-related product at a necessary and sufficient level, and a milk-related product containing this perfume composition. Namely, a perfume composition for milk, milk products, foods and drinks containing milk or milk product or substitutes for milk products characterized by comprising one or more disulfide compounds selected from the group consisting of methyl 2-methyl-3-furyl disulfide, bis(2-methyl-3-furyl) disulfide, methyl furfuryl disulfide and difurfuryl disulfide.

IPC Classes  ?

• A23L 1/226 - Synthetic spices or flavouring agents or condiments
• A23C 9/156 - Flavoured milk preparations
• A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• A23D 7/015 - Reducing calorie contentReducing fat content
• A23D 9/00 - Other edible oils or fats, e.g. shortenings or cooking oils

Abstract

The invention provides antiperiodontitis agents which originate in plant components free from the anxiety about safety and have no peculiar spice-like aroma or taste and which have high antibacterial effects on bacteria causative of periodontal diseases and can prevent or cure periodontal diseases; and drinks, foods, or oral hygiene products, containing the agents. Antiperiodontitis agents, characterized by containing one or more isothiocyanate compounds selected from the group consisting of 쳱-alkenyl isothiocyanate compounds represented by the general formula [1], 쳱-alkylthioalkyl isothiocyanate compounds represented by the general formula [2], and 쳱-phenylalkyl isothiocyanate compounds represented by the general formula [3] and mint essential oil or a mint essential oil component; and drinks, foods, or oral hygiene products, containing the agents: General formula [1] : CH2=CH-(CH2)m-NCS (wherein m is an integer of 1 to 10) General formula [2] : R-S-(CH2)n-NCS (wherein n is an integer of 1 to 10 and R is straight- or branched-chain alkyl of 1 to 4 carbon atoms), and General formula [3] : Ph-(CH2)p-NCS (wherein Ph is phenyl and p is an integer of 1 to 10).

IPC Classes  ?

• A61K 31/26 - Cyanate or isocyanate estersThiocyanate or isothiocyanate esters
• A23L 1/30 - containing additives (A23L 1/308 takes precedence);;
• A61K 8/31 - Hydrocarbons
• A61K 8/34 - Alcohols
• A61K 8/35 - Ketones, e.g. quinones, benzophenone
• A61K 8/37 - Esters of carboxylic acids
• A61K 8/46 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing sulfur
• A61K 8/49 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing heterocyclic compounds
• A61K 8/97 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from algae, fungi, lichens or plantsCosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from derivatives thereof
• A61K 31/025 - Halogenated hydrocarbons carbocyclic
• A61K 31/045 - Hydroxy compounds, e.g. alcoholsSalts thereof, e.g. alcoholates
• A61K 31/122 - Ketones having the oxygen atom directly attached to a ring, e.g. quinones, vitamin K1, anthralin
• A61K 31/22 - Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
• A61K 31/352 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
• A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
• A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
• A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses

Abstract

It is intended to provide a taste-improving agent for a sweetener having a high sweetness which can effectively inhibit, even in a small amount, the bitterness, harsh taste and unpleasant aftertaste characteristic to sweeteners with high sweetness without altering the inherent flavors of foods and which can be easily produced. By adding a taste-improving agent comprising spirantol or a plant extract or a plant essential oil containing spirantol to a food or a drink containing a sweetener having a high sweetness, the unpleasant aftertaste of the sweetener having a high sweetness can be relieved. This taste-improving agent can exert its effect only in a small amount. Thus, the unpleasant aftertaste, etc. of a sweetener having a high sweetness can be relieved thereby without affecting the taste of a food or a drink.

IPC Classes  ?

• A23L 1/22 - Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
• A23L 2/60 - Sweeteners

Goods & Services

Perfumery, fragrances and incenses. Aromatic preparations for food (not from essential oils).

Goods & Services

Perfumery, fragrances and incenses. Aromatic preparations for food (not from "essential oils").

Goods & Services

ESSENTIAL OILS FOR USE IN THE MANUFACTURE OF SCENTED PRODUCTS, FOODS AND BEVERAGES; ESSENTIAL OILS FOR FOOD AND BEVERAGE FLAVORINGS; [ ESSENTIAL OILS, NAMELY, BERGAMOT ESSENTIAL OIL, CEDARWOOD ESSENTIAL OIL, CITRONELLA ESSENTIAL OIL, JASMINE ESSENTIAL OIL, JASMINE, LAVENDER, LEMON, MINT, ROSE OIL FOR FOOD FLAVORINGS AND PERSONAL USE OR FOR USE IN FLAVORINGS, IN PERFUMES, UNSCENTED PRODUCTS IN AROMATHERAPY, AS INSECT AND ANIMAL REPELLANTS; COSMETICS, DEODORANTS FOR PERSONAL USE, EAU, EAU DE COLOGNE, ] PERFUMERY BEING NON-ESSENTIAL OILS FOR USE IN THE MANUFACTURE OF COSMETICS, PERFUMES [, INCENSE, SCENTED WOOD, SCENTED WATER, LAVENDER WATER TO PRODUCE AROMAS ] ; BEVERAGE FLAVORING BEING ESSENTIAL OILS FOOD ADDITIVES FOR NON-NUTRITIONAL PURPOSES FOR USE AS A FLAVORING; FLAVORINGS FOR USE IN BEVERAGES AND FOOD; EXTRACTS USED AS FOOD FLAVORING NOT IN NATURE OF ESSENTIAL OILS

Goods & Services

ESSENTIAL OILS FOR USE IN THE MANUFACTURE OF SCENTED PRODUCTS, FOODS AND BEVERAGES; ESSENTIAL OILS FOR FOOD AND BEVERAGE FLAVORINGS; [ ESSENTIAL OILS, NAMELY, BERGAMOT ESSENTIAL OIL, CEDARWOOD ESSENTIAL OIL, CITRONELLA ESSENTIAL OIL, JASMINE ESSENTIAL OIL, JASMINE, LAVENDAR, LEMON, MINT, ROSE OIL FOR FOOD FLAVORINGS AND PERSONAL USE OR FOR USE IN FLAVORINGS, IN PERFUMES, UNSCENTED PRODUCTS IN AROMATHERAPY, AS INSECT AND ANIMAL REPELLANTS; COSMETICS, DEODORANTS FOR PERSONAL USE, EAU DE COLOGNE, ] PERFUMERY (NON-ESSENTIAL OILS) FOR USE IN THE MANUFACTURE OF COSMETICS, PERFUMES [, INCENSE, SCENTED WOOD, SCENTED WATER, LAVENDAR WATER TO PRODUCE AROMAS] ; BEVERAGE FLAVORING BEING ESSENTIAL OILS FOOD ADDITIVES FOR NON-NUTRITIONAL PURPOSES FOR USE AS A FLAVORING; FLAVORINGS FOR USE IN BEVERAGES AND FOOD; EXTRACTS USED AS FOOD FLAVORING NOT IN THE NATURE OF ESSENTIAL OILS

Goods & Services

[ Chemical preservatives for preserving foodstuffs; aromatic preservatives for preserving food; aromatic chemicals, namely, aldehydes having use as flavors and as imitation flavors, aldehydes used as basic materials in the manufacture of insecticides, fumigants, disinfectants, aldehydes for perfumery purposes, aldehydes for use in the agricultural industry ] Essential oils for use in the manufacture of scented products, foods and beverages; essential oils for food and beverage flavorings; [essential oils, namely, bergamot essential oil, cedarwood essential oil, citronella essential oil, jasmine essential oil, jasmine, lavender, lemon, mint, rose oil for food flavorings and personal use or for use in flavorings, in perfumes, unscented products in aromatherapy, as insect and animal repellants; cosmetics, deodorants for personal use, eau de cologne,] perfumery being non-essential oils for use in the manufacture of cosmetics, perfumes,[ incense, scented wood, scented water, lavender water to produce aromas;] beverage flavoring being essential oils Food additives for non-nutritional purposes for use as a flavoring, ingredient or filler; flavorings for use in beverages and food; extracts used as food flavoring not in the nature of essential oils [ Non-alcoholic fruit extracts used in the preparation of beverages; vegetable juice ]

Goods & Services

[ Essential oils, namely, orange, lemon, lime, grapefruit, coffee and cedarwood for food and beverage flavorings; essential oils for use in the manufacture of scented products; food flavorings, being essential oils ] Extracts used as flavoring that are not essential oils; food flavorings being non-essential oils