Patents Assigned to San-Ei Gen F.F.I., Inc.
-
Patent number: 11647775Abstract: An object of the present invention is to provide an emulsion composition having excellent emulsion stability. The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.Type: GrantFiled: March 30, 2018Date of Patent: May 16, 2023Assignee: SAN-EI GEN F.F.I., INC.Inventors: Kensuke Nakata, Ryoko Tsutsumi, Takeshi Miuchi, Makoto Sakata, Masayuki Nishino
-
Patent number: 11617385Abstract: An object of the present invention is to provide an emulsion composition having excellent emulsion stability. The object is achieved by an emulsion composition comprising an oily component, gum arabic having a molecular weight of not less than 1 million, and a salt, the salt content being 90 parts by mass or less per 100 parts by mass of the gum arabic.Type: GrantFiled: March 30, 2018Date of Patent: April 4, 2023Assignee: SAN-EI GEN F.F.I., INC.Inventors: Kensuke Nakata, Ryoko Tsutsumi, Takeshi Miuchi, Makoto Sakata, Masayuki Nishino
-
Patent number: 11523629Abstract: An emulsion composition includes water, an oily component, gum ghatti and a modified starch. The content of the gum ghatti is 32% by mass or less and the content of the modified starch is 500 parts by mass or less relative to 100 parts by mass of the gum ghatti. The emulsion composition has excellent emulsion stability.Type: GrantFiled: April 23, 2019Date of Patent: December 13, 2022Assignee: SAN-EI GEN F.F.I., INC.Inventors: Takaaki Ito, Shota Suzuki
-
Patent number: 11363824Abstract: Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.Type: GrantFiled: March 29, 2012Date of Patent: June 21, 2022Assignee: SAN-EI GEN F.F.I., INC.Inventors: Satoshi Toyoizumi, Yasuyuki Morita
-
Patent number: 11352501Abstract: Provided is an anthocyanin pigment composition having the following features: (A) an aqueous solution containing the composition and adjusted to pH of 3 with a citrate buffer (pH: 3.0) has a maximum absorption wavelength of 500 to 550 nm in the visible light region; (B) when a pigment-composition-containing aqueous solution containing the composition, 0.2 mass % citric acid, 20 mass % ethanol, and water is prepared so as to have a color value E10%1 cm of 10, 1 mL of the aqueous solution is sealed in a 20-mL vial, and the vial is stored at 50° C. for 5 days and further maintained at 40° C. for 30 minutes, the total amount of methyl mercaptan, dimethyl disulfide, and dimethyl trisulfide in the gas in the sealed space of the vial is 100 pg/mL or less; and (C) the gas in the sealed space of the vial contains 5-methylthiopentanenitrile when the vial is maintained at 40° C. for 30 minutes in (B) above.Type: GrantFiled: August 26, 2015Date of Patent: June 7, 2022Assignee: SAN-EI GEN F.F.I., INC.Inventors: Masahiko Ishida, Takayoshi Ohara, Nobuko Fukino, Tomohiro Kakizaki, Tomomichi Ohno, Koji Hamasaki, Takamasa Yokoyama, Masashi Imai
-
Patent number: 11136417Abstract: An object of the present invention is to provide an excellent emulsifier. This object is achieved by a low-molecular gum ghatti having a weight average molecular weight within the range of 0.020×106 to 1.10×106.Type: GrantFiled: September 29, 2017Date of Patent: October 5, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Takeshi Miuchi, Takuma Matsukura, Ryo Maruyama, Keigo Kinoshita
-
Patent number: 11116245Abstract: This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present.Type: GrantFiled: June 8, 2011Date of Patent: September 14, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Takeshi Miuchi, Masayuki Nishino
-
Patent number: 11072709Abstract: An object of the present invention is to provide a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both. The present invention is a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both, the method comprising treating the material containing geniposide or genipin or both using an activated carbon having (a) a methylene blue adsorption ability of 50 ml/g or more; and (b) an iodine adsorption ability of 750 mg/g or more, thereby removing geniposide or genipin or both.Type: GrantFiled: February 27, 2020Date of Patent: July 27, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Ryosuke Aizawa, Tsuyoshi Fujita, Hironori Onishi
-
Patent number: 10980268Abstract: An object of the present invention is to provide a concentrated liquid food that enables easy injection and suppresses gastro-esophageal reflux. The object can be solved by a concentrated liquid food, comprising: (A) a polysaccharide that becomes gelated or thickened by combining with calcium; (B) a calcium source; optional (C) a chelating agent; (D) a protein having emulsifiabilty; and (E) a soybean hemicellulose, (with the proviso that, when the calcium source (B) is a water-soluble calcium source, the concentrated liquid food comprises the chelating agent (C)), wherein the concentrated liquid food has a viscosity of 250 mPa·s or less before contact with a simulated gastric fluid, and has a viscosity of 1,500 mPa·s or more after contact with a simulated gastric fluid.Type: GrantFiled: April 17, 2015Date of Patent: April 20, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Takahiro Funami
-
Patent number: 10968334Abstract: The present invention provides a method of effectively modifying starch so as to have an inhibitory effect on swelling and disintegration equivalent to that of chemically-linked starch, without using chemicals or a large amount of water. The method of modifying starch includes subjecting a powdery mixture containing starch and water-soluble hemicellulose at a ratio of 99.5:0.5 to 80:20 (weight ratio) to moist-heat treatment at 100 to 200° C.Type: GrantFiled: March 6, 2009Date of Patent: April 6, 2021Assignee: SAN-EI GEN F.F.I., INC.Inventors: Toru Nakajima, Makoto Nakauma, Takahiro Funami
-
Publication number: 20210007980Abstract: The present invention provides a salivator that is in a form for use in the mouth (a form for intraoral use), or in a form for use by oral administration (a form for oral administration). The salivator can be prepared by using enzymatically modified isoquercitrin, or a combination of enzyme-modified isoquercitrin and a thickening polysaccharide. The present invention further provides an additive that is useful for preparing an oral composition (a food or beverage, a pharmaceutical product for oral administration) (an additive for an oral composition) and that can impart at least one effect selected from the group consisting of a salivation-promoting effect, a deglutition-improving effect (swallowing-assisting effect), and a mastication-improving effect (chewing-assisting effect) to the oral composition. The additive can be prepared by using a combination of enzymatically modified isoquercitrin and a thickening polysaccharide.Type: ApplicationFiled: September 23, 2020Publication date: January 14, 2021Applicant: SAN-EI GEN F.F.I., INC.Inventors: Hiroyuki SATO, Makoto NAKAUMA, Akira IKEGAMI, Takahiro FUNAMI, Hideyuki ORIKOSHI
-
Patent number: 10827769Abstract: An object of the present invention is to provide a technique of suppressing precipitation of an anthocyanin pigment in a range other than the highly acidic range. The present invention provides an anthocyanin pigment preparation, comprising: an anthocyanin pigment; and an emulsifier, wherein the pH when the anthocyanin pigment preparation is diluted with water or dissolved in water so that a color value becomes 10 is more than 3.Type: GrantFiled: May 12, 2016Date of Patent: November 10, 2020Assignee: SAN-EI GEN F.F.I., INC.Inventors: Mayu Suzuki, Minoru Iniwa, Masashi Imai, Koji Nishiyama
-
Publication number: 20200288759Abstract: A method for producing water-soluble or water-dispersible microparticles, which includes preparing a solution or dispersion that contains a protein and an anionic polysaccharide and that has a pH higher than the isoelectric point of the protein, and mixing the solution or dispersion to set the pH of the solution or dispersion to a value closer to the isoelectric point.Type: ApplicationFiled: October 3, 2018Publication date: September 17, 2020Applicant: SAN-EI GEN F.F.I., INC.Inventors: Kazuhiro MAEDA, Shingo MATSUYAMA, Satoshi TOYOIZUMI
-
Patent number: 10709672Abstract: An object of the present invention is to provide a polyphenol-containing solid composition that enables efficient ingestion of a polyphenol. This object can be achieved by a solid composition containing (1) an amorphous poorly water-soluble polyphenol, (2) a hydrophilic polymer, and (3) at least one nonionic surfactant selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, and lecithins.Type: GrantFiled: October 7, 2016Date of Patent: July 14, 2020Assignee: SAN-EI GEN F.F.I., INC.Inventors: Tomohiro Nakao, Mikihiko Nakamura, Masayuki Nishino
-
Patent number: 10611914Abstract: An object of the present invention is to provide a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both. The present invention is a method for removing geniposide or genipin or both from a material containing geniposide or genipin or both, the method comprising treating the material containing geniposide or genipin or both using an activated carbon having (a) a methylene blue adsorption ability of 50 ml/g or more; and (b) an iodine adsorption ability of 750 mg/g or more, thereby removing geniposide or genipin or both.Type: GrantFiled: October 30, 2015Date of Patent: April 7, 2020Assignee: SAN-EI GEN F.F.I., INC.Inventors: Ryosuke Aizawa, Tsuyoshi Fujita, Hironori Onishi
-
Publication number: 20200029609Abstract: Provided are a method for producing a polysaccharide thickener-containing preparation in which formation of lumps is suppressed when the polysaccharide thickener-containing preparation is added to a liquid, and in which the inherent thickening function or gelling function of the polysaccharide thickener is exhibited satisfactorily; and the like. The method for producing a polysaccharide thickener-containing preparation comprises granulating a polysaccharide thickener using one or more binder liquids, wherein a starch decomposition product having a DE of 1 or more and 50 or less, and at least one member selected from the group consisting of pullulan, guar gum, guar gum decomposition product, gum arabic, gum ghatti, soybean polysaccharides, pectin, and alginic acid and derivatives thereof are used as components of the one or more binder liquids.Type: ApplicationFiled: March 22, 2018Publication date: January 30, 2020Applicant: SAN-EI GEN F.F.I., INC.Inventor: Hiroyuki SATO
-
Publication number: 20190241983Abstract: The present invention provides a colored sweet potato that has a high anthocyanin content, and that is useful as a pigment material. Further, the present invention also provides a processed product of the colored sweet potato useful as a purple pigment, more specifically, an extract composition, as well as the purified matter thereof (including roughly purified matter). A colored sweet potato having the following characteristics is used. (A) the color value (530 nm) per gram of wet weight of colored sweet potato (color value (530 nm)/g) is not less than 15; (B) the absorbance ratio (320 nm/530 nm) per gram of wet weight of colored sweet potato (absorbance ratio (320 nm/530 nm)/g) is not less than 1.Type: ApplicationFiled: October 3, 2017Publication date: August 8, 2019Applicant: SAN-EI GEN F.F.I., INC.Inventors: Tetsufumi SAKAI, Masaru YOSHINAGA, Yasuhiro TAKAHATA, Yumi KAI, Akira KOBAYASHI, Kenji KATAYAMA, Toshiro FUJITA, Hironori ONISHI, Kazuya MORIYUKI, Koji NISHIYAMA
-
Patent number: 10357451Abstract: An object of the present invention is to provide an enteral nutrition that is simply injected and suppresses gastro-esophageal reflux. The present invention provides an enteral nutrition comprising 0.1 to 1.0 mass % of alginic acid and/or sodium salt thereof, calcium, and 0.1 to 3.5 parts by mass of a chelating agent per part by mass of the calcium.Type: GrantFiled: November 8, 2013Date of Patent: July 23, 2019Assignee: SAN-EI GEN F.F.I., INC.Inventors: Makoto Nakauma, Sayaka Ishihara, Satomi Nakao
-
Patent number: 10349670Abstract: An object of the present invention is to improve the smell, flavor and the like peculiar to curcumine by masking. The present invention provides a method for masking curcumine flavor comprising mixing curcumine with a modified starch.Type: GrantFiled: April 12, 2011Date of Patent: July 16, 2019Assignee: SAN-EI GEN F.F.I., INC.Inventors: Takeshi Miuchi, Katsuya Tokuno, Masashi Oda, Masayuki Nishino
-
Publication number: 20190100655Abstract: The present invention solves the problem of providing a method for stabilizing a solid pigment. The problem is solved by a method for stabilizing at least one solid pigment selected from the group consisting of solid carotenoid pigments and solid curcumin pigments, the method comprising the step of mixing the solid pigment with a lipophilic liquid in an amount of 200 parts by mass or less per 100 parts by mass of the solid pigment.Type: ApplicationFiled: March 31, 2017Publication date: April 4, 2019Applicant: SAN-EI GEN F.F.I., INC.Inventors: Kanako MIYAMOTO, Makoto SAKATA, Takeshi MIUCHI, Atsushi NISHIDA