CN104219962A - Composition - Google Patents

Composition Download PDF

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Publication number
CN104219962A
CN104219962A CN201380016060.6A CN201380016060A CN104219962A CN 104219962 A CN104219962 A CN 104219962A CN 201380016060 A CN201380016060 A CN 201380016060A CN 104219962 A CN104219962 A CN 104219962A
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CN
China
Prior art keywords
pepper extract
beverage
composition
present
pungent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201380016060.6A
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Chinese (zh)
Inventor
山地麻里江
堂本隆史
武井拓人
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Taisho Pharmaceutical Co Ltd
Original Assignee
Taisho Pharmaceutical Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Taisho Pharmaceutical Co Ltd filed Critical Taisho Pharmaceutical Co Ltd
Publication of CN104219962A publication Critical patent/CN104219962A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments

Abstract

The purpose of the present invention is to provide a technology that reduces the spiciness of a capsicum extract. Provided are: a composition characterized by containing a capsicum extract and a gin flavor; and a foodstuff containing same.

Description

Composition
Technical field
The present invention relates to the composition containing pepper extract.
Background technology
Contained in capsicum, as the capsicim of pungency component, its since ancient times just as spice for food, also as counteirritantia for medical treatment.In recent years, when giving capsicim to rat, distinguish the hypersecretion from adrenal catecholamine, particularly beta-adrenaline, the lipid-metabolism thereupon in adipose tissue upgrades and also strengthens.In addition, there was reported the physiological actions such as energetic supersession promotion, cholesterol-reducing, pungent, appetite enhancing, salivary secretion promotion, gastric acid secretion promotion, intestines peristalsis motion promotion, blood vessel dilatation and physiologically active peptide release promotion.In addition, in recent years, someone reports: the sleepiness that make use of the stimulation of the pepper extract containing capsicim prevents with composition (patent document 1).
But, pepper extract because its pungent is strong, stimulate or slightly solubility, the application therefore in food or medicine is restricted, and this is present situation.
Up to now, following methods is developed: by covering the method (patent document 2) of pungent in the food containing pepper extract, medicinal composition for oral administration containing polyglycereol condensation ricinoleate ester; Or, by capsicim and cyclodextrin and phytosterol being made the method (patent document 3) that complex suppresses pungent; The pepper extract containing a large amount of capsicim is made to be adsorbed on the meshed portion of starch and food fiber, and cover its surface with covering (shellac, zein, Arabic gum etc.), thus suppress the manufacture method (patent document 4) of the food of pungent.
But the screening agent containing polyglycereol condensation ricinoleate ester, its scope of application in the food containing large gauging is limited, and has the taste of wax sample, so easily affect local flavor simultaneously.In addition, when the complex of capsicim and cyclodextrin and phytosterol is blended in water, in order to dispersed and need stabilizing agent, due to the kind of stabilizing agent or combined amount, local flavor is had an impact, therefore not preferred.In addition, to recite in patent document 1: the content that can suppress the pungent of pepper extract during mixed carbonic acid, but only insufficient with carbonic acid pungent inhibition.
prior art document
patent document
Patent document 1: Japanese Unexamined Patent Publication 2010-195761 publication;
Patent document 2: Japanese Unexamined Patent Publication 2002-65177 publication;
Patent document 3: International Publication WO2010/074163 pamphlet;
Patent document 4: Japanese Unexamined Patent Publication 2001-78708 publication.
Summary of the invention
invent problem to be solved
The present invention is to provide the technology of the pungent weakening pepper extract for problem.
for solving the method for problem
The present inventor conducts in-depth research repeatedly in order to solve above-mentioned problem, found that: by by pepper extract and gin essence (gin flavor) combination, can weaken the pungent of pepper extract, thus complete the present invention.
That is, content of the present invention is as follows:
(1) composition, is characterized in that: containing pepper extract and gin essence;
(2) composition described in (1), the pepper extract wherein containing 0.001 ~ 0.1W/V%;
(3) diet product, these diet product contain (1) or the composition described in (2);
(4) beverage, this beverage contains (1) or the composition described in (2).
In addition, the invention still further relates to the pungent attenuation method of the composition containing pepper extract, it is characterized in that: in containing the composition of pepper extract, mix gin essence.
invention effect
Composition of the present invention, by by pepper extract and the combination of gin essence, makes the pungent of pepper extract be inhibited.In addition, composition of the present invention, the local flavor of wherein mixed gin essence itself is also unaffected.
Thus, when middle mixing compositions of the present invention such as diet product, the mouthfeel degree (Drink eats や The さ) of diet can't be undermined.
Detailed description of the invention
Composition of the present invention contains pepper extract and gin essence.
As the pepper extract of the essential component of the present composition, can pass through the fruit parts of the capsicum (Capsicum annuum) as Capsicum plant of Solanaceae is direct or carry out after carrying out drying, fragmentation, pulverization process etc. as required extracting and obtain.Extraction process method is not particularly limited, can conventionally carries out, arbitrary device can be used under room temperature or reflux heating.Such as, extraction raw material is dropped into and has filled in the container of said extracted solvent, frequently stir while make soluble component stripping.Now, extraction conditions suitably can adjust according to the kind of extraction raw material or position etc., but Extraction solvent amount normally extracts 5 ~ 50 times amount (mass ratio) of raw material, about extraction time, usually, when using hot water, at 70 DEG C ~ 100 DEG C, extract 5 minutes ~ 2 hours; When at room temperature extracting, extract 1 ~ 24 hours; When using the organic solvent such as lower aliphatic alcohols, moisture lower aliphatic alcohols, at room temperature ~ 80 DEG C, extract 10 minutes ~ 2 hours.After making the stripping of pungent spice composition by extraction process, by the extracting liquid filtering that obtained by this extraction process or centrifugation, residue is extracted in removing, thus can modulate extract.From gained extract, heat up in a steamer desolventizing, can pepper extract be obtained.
The content of the pepper extract in soda of the present invention is not particularly limited, such as, is 0.001 ~ 1W/V% (following, to be only denoted as " % "), is preferably 0.005 ~ 0.5%, is particularly preferably 0.005 ~ 0.1%.It should be noted that, in this pepper extract, the capsicim class such as capsicim, Dihydrocapsaicin (following, they are referred to as " capsicim ") usually containing about 0.05 ~ 0.5 quality %.Therefore, can using the content's index of the total amount of capsicim as pepper extract.In this case, be not particularly limited the total amount of the capsicim in the present composition, such as, the capsicim of orally ingestible amount is each time the amount of more than 0.0005mg, preferably 0.0005mg ~ 0.5mg, particularly preferably 0.01 ~ 0.5mg.In addition, the total amount of the capsicim in pepper extract can measure by using the known method of HPLC etc.
As the gin essence of another essential component of the present composition, be the gin essence of the specific local flavor of gin (Gin) had as Spirit.As gin essence, usually commercially available product can be used, also can use according to known formula (" dictionary of up-to-date spices ", waste well combines one, the evident husband of holt, vow island spring, Kawasaki leads to clear, Co., Ltd. towards the distribution of storehouse bookstore, the prescription example (Formulation Example of dry gin essence) of 525 page table 7. 86 De ラ イ ジ Application フ レ ー バ ー) product modulated.
The gin essence used in composition of the present invention is made up of the oil matrix of 0.5 ~ 50% and the solvent composition of 50 ~ 99.5%, and usually, the main component of the oil matrix of gin essence is gin (juniper berry) oil.Being not particularly limited the gin essence content in composition of the present invention, such as, is 0.001 ~ 1%, is preferably 0.005 ~ 0.5%, is particularly preferably 0.005 ~ 0.1%.In addition, in the present compositions, relative to the pepper extract of 1 mass parts, this gin essence is generally 0.01 ~ 500 mass parts, is preferably 0.3 ~ 100 mass parts.If the amount of gin essence is few, then pungent weakens impaired performance; If the amount of gin essence is more than 500 mass parts, then undermine the local flavor of soda entirety sometimes.
In the present compositions, except pepper extract and gin essence, in the scope not undermining effect of the present invention, the compositions such as spice extract such as caffeine, caramel or bay tree, Chinese prickly ash, cardamom, nutmeg, Chinese pepper can also be contained.
Composition of the present invention, as long as using pepper extract and gin essence as essential component, then adds mentioned component as required, and conventionally making case as Powdered, graininess, liquid, semi-solid, solid shape etc.
Composition of the present invention described above, as common drink food composition, can be included in various diet product.As the example of diet product, can enumerate: the beverage such as cold drink, soda; The dessert such as biscuit (Network ッ キ ー), rusk (セ Application ベ イ); The fluid food products such as jelly; Bread, sherbet, ice cream, enriching substance etc.Can containing the composition of the present invention of 0.001 ~ 1%, preferably about 0.005 ~ 0.1% in above-mentioned diet product.
In addition, the manufacture method of above-mentioned diet product is also not particularly limited, can equally with common diet product manufactures.
Even if in above-mentioned diet product, also preferably in the beverage containing composition of the present invention, particularly preferred in soda containing composition of the present invention.It should be noted that, in the present invention, beverage refers to containing drinkable liquid and drinkable diet product, and soda refers to the beverage containing carbon dioxide (carbonic acid gas) in beverage.Below, the beverage (hereinafter referred to as " beverage of the present invention ") containing composition of the present invention is described.
Being not particularly limited the pH of beverage of the present invention, such as, is 2.5 ~ 7.0.From the viewpoint of local flavor, be preferably low pH, more preferably pH 3.2 ~ 4.4.The pH of beverage of the present invention regulates and can use normally used pH adjusting agent.As concrete pH adjusting agent, can enumerate: organic acid and its esters such as citric acid, malic acid, tartaric acid, butanedioic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid; The inorganic acids such as hydrochloric acid; The inorganic bases etc. such as NaOH.
In addition, in beverage of the present invention, in the scope not undermining effect of the present invention, as other compositions, can suitably mixed vitamin class, mineral matter class, amino acids or its esters, crude drug class, extracts from crude drugs class, royal jelly, caffeine etc.
Even if in mentioned component, particularly in beverage of the present invention mixed coffee because of, the bitter taste of caffeine also weakens to some extent.Content of caffeine in beverage of the present invention is not particularly limited, for feel bitter taste amount, such as 0.01 ~ 1%, be preferably 0.02 ~ 0.4%.
And, in beverage of the present invention, in the scope not undermining effect of the present invention, can suitably mix the additives such as antioxidant, colouring matter, spices, flavouring, surfactant, thickener, stabilizing agent, preservative agent, sweetener, acid.
It should be noted that, because beverage of the present invention need not use in the past in order to weaken the pungent of pepper extract and the surfactant, emulsifying agent, the glue class that use, so preferably in fact not containing the beverage of mentioned component.Here, " not containing in fact " refers to, the content of the surfactant in beverage, emulsifying agent, glue class is respectively less than 0.1%.
Beverage of the present invention can utilize known method to manufacture.It should be noted that, the manufacture method of beverage has premix method and rear paddling process, can adopt any one method in the present invention.Specifically, in premix method, first, in the drinkable liquid such as water, fruit juice, add pepper extract and pungent weakens material, then add other above-mentioned compositions as required and stir, beverages stoste.Then, as required, cool after carrying out pH adjustment, dilution, pasteurization, enclose carbonic acid gas afterwards as required and make air pressure reach preset range, such as 0.2 ~ 4.0kg/cm 3(carbonating), is filled into afterwards in container and carries out sterilization, can manufacture beverage by above-mentioned steps.In addition, in rear paddling process, the solution of the adjustment, pasteurization etc. of pH is carried out in prior modulation as required for beverage stoste same as described above, by its dilute with water or carry out air pressure as required in the water-reducible step of the carbonic acid of above-mentioned scope, manufacture beverage thus.
Embodiment
Below, enumerate embodiment etc., to further describe the present invention, but the present invention is not by any restriction of these embodiments etc.
embodiment 1
The modulation of beverage:
According to the formula recorded in following table 1 and following method beverages.First, in the water of about 15% of total amount (100ml), add commercially available pepper extract (Brix be 17.9, the total content of capsicim be 0.14%), fully stir.Next, add citric acid, sodium citrate and gin essence wherein, regulate pH with hydrochloric acid or NaOH afterwards, modulate the beverage stoste of the concentration of 25% of total amount.Finally, in this beverage stoste, add pure water or carbonated water reaches total amount, obtain beverage (goods 1 ~ 7).In addition, weaken the beverage of material (compare goods 1 ~ 5) in contrast not add pungent.
About these beverages, by 4 people of 25 ~ 40 years old as syndic, take the experimental liquid of about 20mL, the pungent of the capsicum after just modulating is evaluated.It should be noted that, after a kind of sample of evaluation, gargle with water until there is no the taste of front a kind of experimental liquid, after ten minutes, carry out the evaluation of lower a kind of experimental liquid again.Evaluate and carry out according to absolute evaluation, evaluate by following 7 grades: pungent " very strong " is 6 points, " by force " is 5 points, " slightly strong " is 4 points, " feel pungent " is 3 points, " slightly weak " is 2 points, " weak " is 1 point, " very weak " is 0 point.Using the average mark of 4 syndics as scoring, the results are shown in Table 1.
As shown in Table 1: gin essence reduces the pungent of the pepper extract in beverage.
comparative example 1
The modulation of beverage:
Except using the formula of record in following table 2, carry out the operation identical with embodiment 1, beverages (comparing goods 6 ~ 9).About these beverages, carry out the operation identical with embodiment 1, evaluate the pungent of pepper extract, its result is in the lump in table 2.
[table 2]
As shown in Table 2: whisky flavour, brandy essence, bright nurse essence and vodka essence cannot weaken the pungent of the pepper extract in beverage.
embodiment 2
The modulation of mixture for internal use:
By the component dissolves of record in following table 3 in the water of 15% of total amount (100ml), fully stir.Next, with hydrochloric acid or NaOH, pH is adjusted to 3.8, modulates the beverage stoste of the concentration of 25% of total amount.Finally, in this beverage stoste, add pure water reach total amount, be filled in the glass tea bottle of 100ml, obtain mixture for internal use.
[table 3]
Components Name Unit ?
Pepper extract % 0.032
Caffeine % 0.027
Bay tree extract % 0.010
Vitamin B2 % 0.005
Vitamin B6 % 0.005
Niacin hydroxyacyl amine % 0.005
Inositol % 0.005
Granulated sugar % 10.811
Pyroglutamate liquid % 5.405
Caramel % 0.014
Gin essence % 0.068
Lemon extract % 0.032
Citric acid % 0.234
Citric acid trisodium % 0.141
The pungent of this mixture for internal use not only pepper extract weakens, even to feel that the bitter taste of the caffeine that the amount of bitter taste is added also weakens to some extent, taking is good.
embodiment 3
The modulation of mixture for internal use:
By the component dissolves of record in following table 4 in the water of 15% of total amount (100ml), fully stir.Next, with hydrochloric acid or NaOH, pH is adjusted to 3.8, modulates the beverage stoste of the concentration of 25% of total amount.Finally, in this beverage stoste, add pure water reach total amount, be filled in the glass tea bottle of 100ml, obtain mixture for internal use.
[table 4]
Components Name Unit ?
Pepper extract % 0.032
Caffeine % 0.054
Pepper extract % 0.010
Vitamin B2 % 0.005
Vitamin B6 % 0.005
Niacin hydroxyacyl amine % 0.005
Inositol % 0.005
Granulated sugar % 5.405
Pyroglutamate liquid % 10.811
Caramel % 0.014
Gin essence % 0.068
Lemon extract % 0.032
Citric acid % 0.268
Citric acid trisodium % 0.161
The pungent of this mixture for internal use not only pepper extract weakens, even to feel that the bitter taste of the caffeine that the amount of bitter taste is added also weakens to some extent, taking is good.
embodiment 4
The modulation of soda:
By the component dissolves of record in following table 5 in the water of 15% of total amount (185ml), fully stir.Next, with hydrochloric acid or NaOH, pH is adjusted to 3.8, modulates the beverage stoste of the concentration of 32% of total amount.Finally, in this beverage stoste, add carbonated water reach total amount, be filled in the aluminium pot of 190ml, obtain soda.
[table 5]
Components Name Unit ?
Pepper extract % 0.016
Caffeine % 0.054
Vitamin B1 % 0.003
Vitamin B2 % 0.003
Vitamin B6 % 0.003
Niacin hydroxyacyl amine % 0.003
Inositol % 0.005
Granulated sugar % 5.405
Pyroglutamate liquid % 5.405
Gin essence % 0.068
Lemon extract % 0.032
Citric acid % 0.171
Citric acid trisodium % 0.103
The pungent of this soda not only pepper extract weakens, even to feel that the bitter taste of the caffeine that the amount of bitter taste is added also weakens to some extent, taking is good.
embodiment 5
The modulation of soda:
By the component dissolves of record in following table 6 in the water of 15% of total amount (185ml), fully stir.Next, with hydrochloric acid or NaOH, pH is adjusted to 3.8, modulates the beverage stoste of the concentration of 28% of total amount.Finally, in this beverage stoste, add carbonated water reach total amount, be filled in the aluminium pot of 190ml, obtain soda.
[table 6]
Components Name Unit ?
Pepper extract % 0.032
Caffeine % 0.027
Chinese pepper extract % 0.005
Pepper extract % 0.027
Vitamin B2 % 0.005
Vitamin B6 % 0.005
Niacin hydroxyacyl amine % 0.005
Inositol % 0.005
Granulated sugar % 5.405
Pyroglutamate liquid % 5.405
Gin essence % 0.068
Lemon extract % 0.032
Citric acid % 0.194
Citric acid trisodium % 0.116
The pungent of this soda not only pepper extract weakens, even to feel that the bitter taste of the caffeine that the amount of bitter taste is added also weakens to some extent, taking is good.
industrial applicability
Although composition of the present invention contains pepper extract, pungent weakens.Therefore, if be blended in various diet product, be then applicable to obtaining the health effect such as energetic supersession promotion, fat combustion effect that pepper extract has.

Claims (5)

1. composition, is characterized in that: containing pepper extract and gin essence.
2. composition according to claim 1, said composition contains the pepper extract of 0.001 ~ 0.1W/V%.
3. diet product, these diet product contain the composition described in claim 1 or 2.
4. beverage, this beverage contains the composition described in claim 1 or 2.
5. the pungent attenuation method of the composition containing pepper extract, is characterized in that: mix gin essence to containing in the composition of pepper extract.
CN201380016060.6A 2012-03-23 2013-02-28 Composition Pending CN104219962A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2012-066538 2012-03-23
JP2012066538 2012-03-23
PCT/JP2013/055322 WO2013140974A1 (en) 2012-03-23 2013-02-28 Composition

Publications (1)

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CN104219962A true CN104219962A (en) 2014-12-17

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JP (1) JP6210059B2 (en)
CN (1) CN104219962A (en)
HK (1) HK1204230A1 (en)
PH (1) PH12014502062A1 (en)
SG (1) SG11201405751TA (en)
TW (1) TW201350026A (en)
WO (1) WO2013140974A1 (en)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RO108531B1 (en) * 1990-02-26 1994-06-30 Iulia Siminiciuc Medicinal product with anti rheumatic action
RU2102452C1 (en) * 1994-03-14 1998-01-20 Научно-исследовательский институт фармакологии Томского научного центра РАМН Balsam "yantar" (amber)
JP2001078708A (en) * 1999-09-13 2001-03-27 Hiroshi Hara Production of food suppressed in hot taste of hot taste ingredient (capsaicin) of red pepper
JP2002065177A (en) * 2000-08-24 2002-03-05 Taiyo Kagaku Co Ltd Masking agent
TWI247584B (en) * 1999-01-13 2006-01-21 Takara Bio Inc Spice-containing drinks
TW200633653A (en) * 2004-12-20 2006-10-01 Ogawa & Co Ltd Additive for carbonate beverage
JP2009112227A (en) * 2007-10-15 2009-05-28 Suntory Liquors Ltd Capsaicin-containing drink
JP2010195761A (en) * 2009-01-30 2010-09-09 House Foods Corp Composition for sleepiness prevention
JP2011147408A (en) * 2010-01-22 2011-08-04 Takaaki Teramae Seasoning and method for producing the same
CN102292111A (en) * 2008-12-24 2011-12-21 好侍食品株式会社 Complex and manufacturing method therefor

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RO108531B1 (en) * 1990-02-26 1994-06-30 Iulia Siminiciuc Medicinal product with anti rheumatic action
RU2102452C1 (en) * 1994-03-14 1998-01-20 Научно-исследовательский институт фармакологии Томского научного центра РАМН Balsam "yantar" (amber)
TWI247584B (en) * 1999-01-13 2006-01-21 Takara Bio Inc Spice-containing drinks
JP2001078708A (en) * 1999-09-13 2001-03-27 Hiroshi Hara Production of food suppressed in hot taste of hot taste ingredient (capsaicin) of red pepper
JP2002065177A (en) * 2000-08-24 2002-03-05 Taiyo Kagaku Co Ltd Masking agent
TW200633653A (en) * 2004-12-20 2006-10-01 Ogawa & Co Ltd Additive for carbonate beverage
JP2009112227A (en) * 2007-10-15 2009-05-28 Suntory Liquors Ltd Capsaicin-containing drink
CN102292111A (en) * 2008-12-24 2011-12-21 好侍食品株式会社 Complex and manufacturing method therefor
JP2010195761A (en) * 2009-01-30 2010-09-09 House Foods Corp Composition for sleepiness prevention
JP2011147408A (en) * 2010-01-22 2011-08-04 Takaaki Teramae Seasoning and method for producing the same

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
刘钟栋: "《食品添加剂原理及应用技术》", 30 April 2000, article "食用香料", pages: 228-229 *
周文伟: "《国际调酒学》", 31 May 2007, article "卡津人的马提尼第一方", pages: 211 *

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PH12014502062A1 (en) 2014-12-10
JP6210059B2 (en) 2017-10-11
SG11201405751TA (en) 2014-10-30
JPWO2013140974A1 (en) 2015-08-03
HK1204230A1 (en) 2015-11-13
WO2013140974A1 (en) 2013-09-26
TW201350026A (en) 2013-12-16

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