JP2002218936A - Composition for improving taste of herb - Google Patents
Composition for improving taste of herbInfo
- Publication number
- JP2002218936A JP2002218936A JP2001019971A JP2001019971A JP2002218936A JP 2002218936 A JP2002218936 A JP 2002218936A JP 2001019971 A JP2001019971 A JP 2001019971A JP 2001019971 A JP2001019971 A JP 2001019971A JP 2002218936 A JP2002218936 A JP 2002218936A
- Authority
- JP
- Japan
- Prior art keywords
- taste
- present
- herb
- product
- galactomannan
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、苦味、えぐ味、渋
味等の嫌味や口中での後味等を有するハーブの呈味改善
組成物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving the taste of an herb having an unpleasant taste such as bitterness, harshness, astringency, and aftertaste in the mouth.
【０００２】[0002]
【従来の技術】ハーブは、眼圧の安定機能、視神経の安
定作用、慢性肝炎や肝機能障害の改善、免疫力の強化、
抗酸化性等、さまざまな生理作用が確認されており、近
年多くの食品に利用されているが、その呈味性において
苦味、えぐ味、渋味等の嫌味や口中での後味に難があ
り、これを単独で服用することが困難であった。ハーブ
の呈味改善効果として様々な方法が報告されている。例
えば、果実を共存させる方法（特開平１１−２１５９７
３）や乳発酵産物を併用する方法（特開平１２−１６６
４６７）等がある。しかしながら、これらの呈味を改善
させる成分は、成分自体に味を有するため、使用可能な
食品が限定されている。また、従来の方法では呈味改善
効果が弱く、完全に呈味を改善するに至っていない。2. Description of the Related Art Herbs are used to stabilize intraocular pressure, stabilize the optic nerve, improve chronic hepatitis and liver dysfunction, enhance immunity,
Various physiological actions such as antioxidant properties have been confirmed and are used in many foods in recent years, but there are difficulties in bitterness, harshness, astringency, etc. and in aftertaste in the mouth in terms of taste. However, it was difficult to take this alone. Various methods have been reported for improving the taste of herbs. For example, a method for coexisting fruits (Japanese Unexamined Patent Publication No. 11-21597)
3) and a method using a fermented milk product in combination (Japanese Patent Application Laid-Open No.
467). However, these components that improve taste have a taste of the components themselves, and thus, usable foods are limited. Further, the taste improving effect is weak in the conventional method, and the taste has not been completely improved.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、ハーブの苦
味、えぐ味、渋味等の嫌味や口中での後味等を著しく改
善する効果を有する呈味改善組成物を提供することを目
的とするものである。SUMMARY OF THE INVENTION An object of the present invention is to provide a taste improving composition which has an effect of remarkably improving the bitterness, harshness, astringency, etc. of herbs and the aftertaste in the mouth. Is what you do.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、ハーブの
呈味性を改善することを目的として鋭意研究を重ねた結
果、ガラクトマンナン分解物が上記目的課題を解決する
ことを見い出し、本発明を完成した。すなわち、本発明
は、ガラクトマンナン分解物を含有することを特徴とす
るハーブの呈味改善組成物である。Means for Solving the Problems The present inventors have conducted intensive studies for the purpose of improving the taste of herbs, and as a result, have found that a galactomannan hydrolyzate can solve the above-mentioned object, and the present invention Completed the invention. That is, the present invention is a herbal taste improving composition containing a galactomannan hydrolyzate.
【０００５】[0005]
【実施の形態】本発明に使用するガラクトマンナン分解
物は、ガラクトマンナンを主成分とするグァーガム、ロ
ーカストビーンガム、タラガム、カシアガム、セスバニ
アガム等の天然粘質物を加水分解し低分子化することに
より得られるものである。加水分解の方法としては、酵
素分解法、酸分解法等、特に限定するものではないが、
分解物の分子量が揃い易い点から酵素分解法が好まし
い。酵素分解法に用いられる酵素は、マンノース直鎖を
加水分解する酵素であれば市販のものでも天然由来のも
のでも特に限定されるものではないが、アスペルギルス
属菌やリゾープス属菌等に由来するβ−マンナナーゼが
好ましい。本発明に使用されるガラクトマンナン分解物
は、２，０００〜１００，０００の平均分子量を持つこ
と、及び１％水溶液をＢ型粘度計を用いて測定した時の
粘度が２５℃で１０ｍＰａ・ｓ以下であることが望まし
い。平均分子量２，０００以上であれば本発明の呈味改
善効果を有するが、一方、平均分子量が１００，０００
を超えると、粘度が高く食品に加工する場合に不都合が
生じる場合が多いため、ガラクトマンナン分解物平均分
子量は、２，０００〜１００，０００である事が望まし
い。特に好ましくは８，０００〜４０，０００である。
市販品としては、サンファイバー（太陽化学（株）
製）、ファイバロン（大日本製薬（株）製）などが挙げ
られる。BEST MODE FOR CARRYING OUT THE INVENTION Galactomannan hydrolyzate used in the present invention is obtained by hydrolyzing natural slime such as guar gum, locust bean gum, cod gum, cassia gum, sesbania gum and the like, which are mainly composed of galactomannan, to reduce the molecular weight. It is obtained. The hydrolysis method is not particularly limited, such as an enzymatic decomposition method and an acid decomposition method.
The enzyme decomposition method is preferred because the molecular weights of the decomposition products are easily uniform. The enzyme used in the enzymatic digestion method is not particularly limited, as long as it is an enzyme that hydrolyzes a mannose linear chain, even if it is a commercially available enzyme or a naturally-occurring one.However, β enzymes derived from Aspergillus, Rhizopus, etc. -Mannanase is preferred. The degraded galactomannan used in the present invention has an average molecular weight of 2,000 to 100,000, and has a viscosity of 10 mPa · s at 25 ° C. when a 1% aqueous solution is measured using a B-type viscometer. It is desirable that: When the average molecular weight is 2,000 or more, the taste improving effect of the present invention is obtained, while the average molecular weight is 100,000.
When the average molecular weight of the galactomannan decomposed product is more than 2,000 to 100,000, it is desirable that the average molecular weight of the degraded product of galactomannan is higher than 2,000. Particularly preferably, it is 8,000 to 40,000.
Commercially available products include Sun Fiber (Taiyo Chemical Co., Ltd.)
Manufactured by Dainippon Pharmaceutical Co., Ltd.).
【０００６】平均分子量の測定方法は、特に限定するも
のではないが、ポリエチレングリコール（分子量；２，
０００、２００，０００、２００，０００）をマーカー
に高速液体クロマトグラフ法（カラム；ＹＭＣ−Ｐａｃ
ｋ Ｄｉｏｌ−１２０（株）ワイエムシィ）を用いて、
分子量分布を測定する方法等を用いることにより求める
ことができる。本発明に使用されるハーブは、特に限定
されるものではないが、例えば、アムラ、エキナセア、
アシュワガンダ、ブラミー、トゥルシー、月見草、各種
のシソ、イチョウ葉、カモミール、ギムネマ等が挙げら
れ、好ましくは、アムラ、エキナセア、アシュワガン
ダ、又はブラミーである。アムラは、熱帯および亜熱帯
に分布するトウダイグサ科の落葉小高木である。近年、
貧血、糖尿病、強壮、泌尿器疾患等に効果を持つハーブ
として注目を集めている。エキナセアは、キク科の多年
草植物で、近年、米国にて免疫力を高める効果を持つハ
ーブとして注目を集め、わが国でも関心が高まってい
る。アシュワガンダは、インドやネパールの乾燥地、中
東などの地域に自生するナス科の低木植物である。近
年、抗ストレス（沈静）作用、老化防止作用、脳機能改
善作用、抗炎症作用等の有効性が報告されている。本発
明では、上記の他、多種のハーブが使用可能であり、特
に相乗効果や、多種の生理効果を期待するために２種類
以上を配合してもなんら問題ない。また、使用されるハ
ーブの形態については特に限定されるものではなく、粉
末、エキス等いかなる形態であってもよい。[0006] The method for measuring the average molecular weight is not particularly limited, but polyethylene glycol (molecular weight; 2,
000, 200,000, 200,000) as markers for high performance liquid chromatography (column: YMC-Pac)
k Diol-120 (YMC)
It can be determined by using a method for measuring the molecular weight distribution or the like. The herbs used in the present invention are not particularly limited, for example, amla, echinacea,
Ashwagandha, Bramy, Tulsi, evening primrose, various perillas, ginkgo biloba, chamomile, gymnema, etc., and preferably Amla, Echinacea, Ashwagandha, or Bramy. Amla is a deciduous small tree of the Euphorbiaceae family distributed in the tropics and subtropics. recent years,
It is attracting attention as an herb that is effective for anemia, diabetes, tonic, urological diseases and the like. Echinacea is a perennial plant of the Asteraceae family and has recently attracted attention in the United States as an herb having an effect of enhancing immunity, and has been attracting attention in Japan. Ashwagandha is a shrub plant of the family Solanaceae that grows naturally in areas such as the drylands of India and Nepal, and the Middle East. In recent years, effectiveness such as anti-stress (sedation) action, anti-aging action, cerebral function improving action, and anti-inflammatory action has been reported. In the present invention, in addition to the above, various kinds of herbs can be used. In particular, there is no problem even if two or more kinds are blended in order to expect a synergistic effect and various kinds of physiological effects. The form of the herb used is not particularly limited, and may be any form such as a powder or an extract.
【０００７】本発明の呈味改善組成物は、ガラクトマン
ナン分解物を含有すればその含有量については得に限定
されるものではないが、ハーブに対し改善効果が期待さ
れるガラクトマンナン分解物の有効量即ち、使用時にハ
ーブの１／５０部以上、好ましくは１部以上、さらに好
ましくは５部以上のガラクトマンナン分解物が確保し得
る量が好ましい。また、他の併用物質については、特に
限定されるものではないが、トレハロース、アミノ酸、
ペプチド、オリゴ糖、デキストリン等が挙げられる 本発明の呈味性改善組成物の添加方法は、特に限定され
るものではないが、例えば、本発明品とハーブを水に溶
解しスプレードライして製剤化する方法、本発明品を本
願記載のハーブと混合し、ハーブ製剤として用いる方
法、または本発明品を食品の加工中にハーブと同時に添
加する方法等があり各食品の製造工程に最も適した添加
方法に従えば良い。以下、実施例をあげて本発明をさら
に詳細に説明するがこれにより限定されるものではな
い。[0007] The content of the taste improving composition of the present invention is not particularly limited as long as it contains a galactomannan degradation product. An effective amount, that is, an amount capable of securing at least 1/50 part, preferably at least 1 part, more preferably at least 5 parts of the galactomannan hydrolyzate of the herb at the time of use is preferable. Further, other concomitant substances are not particularly limited, but trehalose, amino acids,
Peptides, oligosaccharides, dextrins and the like can be mentioned. The method for adding the taste improving composition of the present invention is not particularly limited. For example, the product of the present invention and herbs are dissolved in water and spray-dried to prepare Of the present invention is mixed with the herbs described in the present application and used as herbal preparations, or the present invention is added simultaneously with the herbs during the processing of food. What is necessary is just to follow the addition method. Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.
【０００８】[0008]
【実施例】実施例１ 水９００ｇに塩酸を加えてｐＨ４．５に調整した。これ
にアスペルギルス属由来のβ−マンナナーゼ０．２ｇと
グアーガム粉末１００ｇを添加混合して４０〜４５℃で
２４時間酵素を作用させた。反応後９０℃、１５分間加
熱して酵素を失活させた。濾過分離して、不溶物を除去
して得られて透明な溶液を減圧濃縮した後（固形分２０
％）、噴霧乾燥し、本発明品のハーブの呈味改善組成物
であるガラクトマンナン分解物（平均分子量 約２０，
０００）の粉末６５ｇが得られた。このものの、１％水
溶液をＢ型粘度計（東機産業（株））を用いて測定した
時の粘度が２ｍＰａ・ｓであった。Example 1 Hydrochloric acid was added to 900 g of water to adjust the pH to 4.5. 0.2 g of β-mannanase derived from the genus Aspergillus and 100 g of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 24 hours. After the reaction, the mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. After filtration and separation to remove insolubles, the resulting clear solution was concentrated under reduced pressure (solid content 20%).
%), Spray-dried and decomposed with galactomannan (average molecular weight of about 20,
000) was obtained. The viscosity of the 1% aqueous solution measured with a B-type viscometer (Toki Sangyo Co., Ltd.) was 2 mPa · s.
【０００９】実施例２ 水９００ｇに塩酸を加えてｐＨ３．０に調整した。これ
にアスペルギルス属由来のβ−マンナナーゼ０．１５ｇ
とグアーガム粉末１００ｇを添加混合して４０〜４５℃
で２４時間酵素を作用させた。反応後９０℃、１５分間
加熱して酵素を失活させた。濾過分離して、不溶物を除
去して得られて透明な溶液を減圧濃縮した後（固形分２
０％）、噴霧乾燥し、本発明品のハーブの呈味改善組成
物であるガラクトマンナン分解物（平均分子量 約２
５，０００）の粉末６８ｇが得られた。このものの、１
％水溶液をＢ型粘度計（東機産業（株））を用いて測定
した時の粘度が３ｍＰａ・ｓであった。Example 2 Hydrochloric acid was added to 900 g of water to adjust the pH to 3.0. 0.15 g of β-mannanase derived from Aspergillus
And 100 g of guar gum powder and mix at 40-45 ° C
For 24 hours to allow the enzyme to act. After the reaction, the mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. After filtration and separation to remove insolubles, the resulting clear solution was concentrated under reduced pressure (solid content 2).
0%), spray-dried, and degraded galactomannan (average molecular weight of about 2), which is a composition for improving the taste of herbs of the present invention.
5,000) was obtained. Of this one
% Aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.), and the viscosity was 3 mPa · s.
【００１０】実施例３ 水９００ｇに塩酸を加えてｐＨ４．０に調整した。これ
にバチルス属由来のβ−マンナナーゼ０．２５ｇとグア
ーガム粉末１００ｇを添加混合して５０〜５５℃で２４
時間酵素を作用させた。反応後９０℃、１５分間加熱し
て酵素を失活させた。濾過分離して、不溶物を除去して
得られて透明な溶液を減圧濃縮した後（固形分２０
％）、ガラクトオリゴ糖を固形分の１／４量添加溶解
し、噴霧乾燥し、本発明品の粉末８０ｇが得られた。ガ
ラクトオリゴ糖添加前のガラクトマンナン分解物の平均
分子量は、約１５，０００であり、このものの、１％水
溶液をＢ型粘度計（東機産業（株））を用いて測定した
時の粘度が１ｍＰａ・ｓであった。Example 3 Hydrochloric acid was added to 900 g of water to adjust the pH to 4.0. 0.25 g of β-mannanase derived from the genus Bacillus and 100 g of guar gum powder were added thereto and mixed at 50 to 55 ° C. for 24 hours.
The enzyme was allowed to act for hours. After the reaction, the mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. After filtration and separation to remove insolubles, the resulting clear solution was concentrated under reduced pressure (solid content 20%).
%), Galacto-oligosaccharide was added and dissolved in 1/4 of the solid content, and spray-dried to obtain 80 g of a powder of the product of the present invention. The average molecular weight of the degraded galactomannan before the addition of the galactooligosaccharide was about 15,000, and the viscosity was 1 mPa when the 1% aqueous solution was measured using a B-type viscometer (Toki Sangyo Co., Ltd.). -It was s.
【００１１】実施例４ 水９００ｇに塩酸を加えてｐＨ４．０に調整した。これ
にアスペルギルス属由来のβ−マンナナーゼ０．１ｇと
グアーガム粉末１００ｇを添加混合して４０〜４５℃で
２４時間酵素を作用させた。反応後９０℃、１５分間加
熱して酵素を失活させた。濾過分離して、不溶物を除去
して得られて透明な溶液を減圧濃縮した後（固形分２０
％）、トレハロースを固形分の１／１０量添加溶解し、
噴霧乾燥し、本発明品の粉末７５ｇが得られた。トレハ
ロース添加前のガラクトマンナン分解物の平均分子量
は、約４０，０００であり、このものの、１％水溶液を
Ｂ型粘度計（東機産業（株））を用いて測定した時の粘
度が４ｍＰａ・ｓであった。Example 4 Hydrochloric acid was added to 900 g of water to adjust the pH to 4.0. To this, 0.1 g of β-mannanase derived from the genus Aspergillus and 100 g of guar gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 24 hours. After the reaction, the mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. After filtration and separation to remove insolubles, the resulting clear solution was concentrated under reduced pressure (solid content 20%).
%), Trehalose was added and dissolved in 1/10 of the solid content,
By spray drying, 75 g of a powder of the product of the present invention was obtained. The average molecular weight of the galactomannan hydrolyzate before the addition of trehalose was about 40,000, and the viscosity of the 1% aqueous solution measured with a B-type viscometer (Toki Sangyo Co., Ltd.) was 4 mPa · s. s.
【００１２】試験例１ 実施例１で得られた本発明品を表１に示す割合でアムラ
と混合し、ハーブ製剤を調製した。対照は、本発明品の
代わりに等量のデキストリンで置き換え調製した。呈味
性について１５名のパネラーにより比較試験した結果を
表１に示した。Test Example 1 The product of the present invention obtained in Example 1 was mixed with Amla at the ratio shown in Table 1 to prepare a herbal preparation. The control was prepared by replacing the product of the present invention with an equal amount of dextrin. Table 1 shows the results of a comparative test conducted by 15 panelists on taste.
【００１３】[0013]
【表１】 [Table 1]
【００１４】表１の結果より、対照区と比較し、明らか
に、本発明品添加区ではハーブの呈味が改善されること
が確認された。From the results shown in Table 1, it was clearly confirmed that the herb taste was improved in the group in which the product of the present invention was added, as compared with the control group.
【００１５】試験例２ 実施例２で得られた本発明品を表２に示す割合でエキナ
セアと混合し、ハーブ製剤を調製した。対照は、本発明
品の代わりに等量のデキストリンで置き換え調製した。
呈味性について１５名のパネラーにより比較試験した結
果を表２に示した。Test Example 2 The product of the present invention obtained in Example 2 was mixed with echinacea at the ratio shown in Table 2 to prepare an herbal preparation. The control was prepared by replacing the product of the present invention with an equal amount of dextrin.
Table 2 shows the results of a comparative test conducted by 15 panelists on taste.
【００１６】[0016]
【表２】 [Table 2]
【００１７】表２の結果より、対照区と比較し、明らか
に、本発明品添加区ではハーブの呈味が改善されること
が確認された。From the results shown in Table 2, it was clearly confirmed that the herb taste was improved in the group in which the product of the present invention was added, as compared with the control group.
【００１８】試験例３ 実施例３で得られた本発明品を表３に示す割合でアシュ
ワガンダと混合し、ハーブ製剤を調製した。対照は、本
発明品の代わりに等量のデキストリンで置き換え調製し
た。呈味性について１５名のパネルにより比較試験した
結果を表３に示した。Test Example 3 The product of the present invention obtained in Example 3 was mixed with Ashwagandha at the ratio shown in Table 3 to prepare an herbal preparation. The control was prepared by replacing the product of the present invention with an equal amount of dextrin. Table 3 shows the results of a comparative test conducted by a panel of 15 persons for taste.
【００１９】[0019]
【表３】 [Table 3]
【００２０】表３の結果より、対照区と比較し、明らか
に、本発明品添加区ではハーブの呈味が改善されること
が確認された。From the results in Table 3, it was clearly confirmed that the herb taste was improved in the group in which the product of the present invention was added, as compared with the control group.
【００２１】試験例４ 実施例４で得られた本発明品とブラミーを用いて、表４
に示す割合で水溶液を調製した。対照は、本発明品の代
わりに等量のデキストリンで置き換え調製した。呈味性
について、１５人のパネラーにより、比較試験を行っ
た。その結果を表４に示す。Test Example 4 Using the product of the present invention obtained in Example 4 and Bramy, Table 4
An aqueous solution was prepared at the ratio shown in Table 1. The control was prepared by replacing the product of the present invention with an equal amount of dextrin. A comparative test was conducted on the taste by 15 panelists. Table 4 shows the results.
【００２２】[0022]
【表４】 [Table 4]
【００２３】表４の結果より、明らかに、本発明品添加
区ではハーブの呈味が改善されることが確認された。From the results shown in Table 4, it was clearly confirmed that the herb taste was improved in the group to which the product of the present invention was added.
【００２４】試験例５ 表５の処方で飲料を調製した。Test Example 5 A beverage was prepared according to the formulation shown in Table 5.
【００２５】[0025]
【表５】 [Table 5]
【００２６】得られた飲料（添加区）の呈味性について
１５名のパネラーにより、比較官能試験を行った。その
結果を表６に示す。A comparative sensory test was conducted by 15 panelists on the taste of the obtained beverage (addition group). Table 6 shows the results.
【００２７】[0027]
【表６】 [Table 6]
【００２８】表６の結果より、明らかに、本発明品添加
区ではハーブの呈味が改善されることが確認された。From the results shown in Table 6, it was clearly confirmed that the herb taste was improved in the group in which the product of the present invention was added.
【００２９】実施例６ 市販の牛乳１００ｇにエキナセアを０．１ｇ添加したも
の（対照区）とさらに本発明品（実施例２）０．５ｇを
上のせ添加したものについて、１５名のパネラーにより
呈味性について比較官能試験を行った。その結果を表７
に示す。Example 6 A panel of 15 people showed the addition of 0.1 g of echinacea to 100 g of commercially available milk (control) and the addition of 0.5 g of the product of the present invention (Example 2). A comparative sensory test was conducted for taste. Table 7 shows the results.
Shown in
【００３０】[0030]
【表７】 [Table 7]
【００３１】表７の結果より、明らかに、本発明品添加
区ではハーブの呈味が改善されることが確認された。From the results in Table 7, it was clearly confirmed that the taste of the herb was improved in the group to which the product of the present invention was added.
【００３２】[0032]
【発明の効果】本発明品であるハーブの呈味改善組成物
は、ハーブの欠点である嫌味、えぐ味、後味を著しく低
減する機能があり、ハーブの応用範囲の拡大に寄与する
ものである。The composition for improving the taste of herbs which is the product of the present invention has the function of remarkably reducing the bad taste, harshness, and aftertaste, which are the drawbacks of herbs, and contributes to the expansion of the applicable range of herbs. .
───────────────────────────────────────────────────── フロントページの続き (72)発明者 位田 毅彦 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 (72)発明者 レカ・ラジュ・ジュネジャ 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 (72)発明者 山崎 長宏 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 Ｆターム(参考） 4B016 LC02 LG16 LK09 4B047 LB09 LF01 LG30 LG58 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Takehiko Takeda 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Kagaku Co., Ltd. (72) Inventor Reka Raju Geneja 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Taiyo Chemical Co., Ltd. (72) Inventor Nagahiro Nagasaki 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie F-term (reference) 4B016 LC02 LG16 LK09 4B047 LB09 LF01 LG30 LG58
Claims (3)
を特徴とするハーブの呈味改善組成物。1. A herbal taste-improving composition comprising a galactomannan hydrolyzate.
が、２，０００〜１００，０００である請求項１記載の
ハーブの呈味改善組成物。2. The herbal taste improving composition according to claim 1, wherein the galactomannan hydrolyzate has an average molecular weight of 2,000 to 100,000.
Ｂ型粘度計を用いて測定した時の粘度が１０ｍＰａ・ｓ
以下である請求項１又は２記載のハーブの呈味改善組成
物。3. A 1% aqueous solution of a decomposed product of galactomannan having a viscosity of 10 mPa · s when measured using a B-type viscometer.
The herbal taste improving composition according to claim 1 or 2, which is:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001019971A JP4276794B2 (en) | 2001-01-29 | 2001-01-29 | Herbal taste improvement composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001019971A JP4276794B2 (en) | 2001-01-29 | 2001-01-29 | Herbal taste improvement composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002218936A true JP2002218936A (en) | 2002-08-06 |
| JP4276794B2 JP4276794B2 (en) | 2009-06-10 |
Family
ID=18885753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001019971A Expired - Lifetime JP4276794B2 (en) | 2001-01-29 | 2001-01-29 | Herbal taste improvement composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4276794B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005047828A (en) * | 2003-07-30 | 2005-02-24 | Taiyo Kagaku Co Ltd | Purine body absorption inhibitor and functional food |
| JP2006081544A (en) * | 2004-08-20 | 2006-03-30 | Ogawa & Co Ltd | Taste improving agent for high-sweetness sweetener |
| JP2008109869A (en) * | 2006-10-30 | 2008-05-15 | Taiyo Kagaku Co Ltd | Agent for reducing bitter taste or acid taste, and food and drink mixed with the same |
| US8148351B2 (en) | 2003-12-12 | 2012-04-03 | Taiyo Kagaku Co., Ltd. | Enteropathy ameliorating composition |
-
2001
- 2001-01-29 JP JP2001019971A patent/JP4276794B2/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005047828A (en) * | 2003-07-30 | 2005-02-24 | Taiyo Kagaku Co Ltd | Purine body absorption inhibitor and functional food |
| US8148351B2 (en) | 2003-12-12 | 2012-04-03 | Taiyo Kagaku Co., Ltd. | Enteropathy ameliorating composition |
| JP4956002B2 (en) * | 2003-12-12 | 2012-06-20 | 太陽化学株式会社 | Composition for improving bowel disease |
| JP2006081544A (en) * | 2004-08-20 | 2006-03-30 | Ogawa & Co Ltd | Taste improving agent for high-sweetness sweetener |
| JP4504281B2 (en) * | 2004-08-20 | 2010-07-14 | 小川香料株式会社 | Taste improver for high-intensity sweeteners |
| JP2008109869A (en) * | 2006-10-30 | 2008-05-15 | Taiyo Kagaku Co Ltd | Agent for reducing bitter taste or acid taste, and food and drink mixed with the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4276794B2 (en) | 2009-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3040992B2 (en) | Food composition | |
| JP2007185109A (en) | Beauty drink and method for producing the same | |
| JP5646035B1 (en) | Method for producing a proteolytic product derived from tea leaves | |
| JP2001333731A (en) | Food having immunostimulation activity | |
| JP2014082960A (en) | Masking agent for astringent taste of polyphenol-containing beverage, and method for masking astringent taste of the beverage | |
| JP5359218B2 (en) | Beverage | |
| JP4000283B2 (en) | Licorice oily solubilized composition, beverage, liquid seasoning, cosmetics and quasi drugs | |
| JP2722670B2 (en) | Food and drink for preventing hypertension and method for producing the same | |
| JP2002218936A (en) | Composition for improving taste of herb | |
| JP3511057B2 (en) | Deodorants | |
| JP2007054019A (en) | Pine bark extract-containing beverage | |
| JP2008037758A (en) | Masking agent | |
| JP2006176456A (en) | Nail protecting/improving agent and nail cosmetic composition containing the same | |
| JP6179578B2 (en) | Beverage | |
| JP2001292722A (en) | Composition for improving taste of sweetener | |
| JPH104953A (en) | Composition for beauty and health utilizing melatonin yeast | |
| JP5083504B2 (en) | Oral hair restorer and oral composition for hair growth | |
| JP2002272411A (en) | Improvement in taste of drink or food with coffee oligosaccharide | |
| JP2884009B2 (en) | Seasoning and its manufacturing method | |
| JP6490341B2 (en) | Acid seasoning | |
| JP2022040048A (en) | Coolness enhancer | |
| KR102093440B1 (en) | Method including Soybeam source composition using Dendropanax morbifera extract | |
| JPWO2020171069A1 (en) | Protein-containing oral composition and method for improving the flavor of protein-containing oral composition | |
| JPH0284158A (en) | Taste modifier for material having bitterness, astringency or harshness | |
| JPH06335361A (en) | Taste-improving agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080128 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20080613 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080715 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20080916 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20081021 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20081218 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20090210 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20090309 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4276794 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120313 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120313 Year of fee payment: 3 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120313 Year of fee payment: 3 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130313 Year of fee payment: 4 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140313 Year of fee payment: 5 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |