JP2011148778A - Liquid preparation composition - Google Patents
Liquid preparation composition Download PDFInfo
- Publication number
- JP2011148778A JP2011148778A JP2010283969A JP2010283969A JP2011148778A JP 2011148778 A JP2011148778 A JP 2011148778A JP 2010283969 A JP2010283969 A JP 2010283969A JP 2010283969 A JP2010283969 A JP 2010283969A JP 2011148778 A JP2011148778 A JP 2011148778A
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- JP
- Japan
- Prior art keywords
- catechin
- mass
- liquid composition
- pectin
- histidine
- 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
- 239000007788 liquid Substances 0.000 title claims abstract description 36
- 239000000203 mixture Substances 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 49
- 235000005487 catechin Nutrition 0.000 claims abstract description 49
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 43
- 229950001002 cianidanol Drugs 0.000 claims abstract description 43
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000010987 pectin Nutrition 0.000 claims abstract description 24
- 239000001814 pectin Substances 0.000 claims abstract description 24
- 229920001277 pectin Polymers 0.000 claims abstract description 24
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims abstract description 13
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000001384 succinic acid Substances 0.000 claims abstract description 12
- 229920000084 Gum arabic Polymers 0.000 claims description 15
- 235000010489 acacia gum Nutrition 0.000 claims description 15
- 239000000205 acacia gum Substances 0.000 claims description 15
- 241000978776 Senegalia senegal Species 0.000 claims 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 25
- 238000013329 compounding Methods 0.000 abstract description 5
- 229940125904 compound 1 Drugs 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 15
- 235000013616 tea Nutrition 0.000 description 15
- 244000215068 Acacia senegal Species 0.000 description 14
- 238000001556 precipitation Methods 0.000 description 14
- 229960002885 histidine Drugs 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000000284 extract Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 150000001765 catechin Chemical class 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000008213 purified water Substances 0.000 description 6
- QZNNVYOVQUKYSC-JEDNCBNOSA-N (2s)-2-amino-3-(1h-imidazol-5-yl)propanoic acid;hydron;chloride Chemical compound Cl.OC(=O)[C@@H](N)CC1=CN=CN1 QZNNVYOVQUKYSC-JEDNCBNOSA-N 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 3
- 239000001904 Arabinogalactan Substances 0.000 description 3
- 229920000189 Arabinogalactan Polymers 0.000 description 3
- 241000209507 Camellia Species 0.000 description 3
- 244000052707 Camellia sinensis Species 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000019312 arabinogalactan Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 235000018597 common camellia Nutrition 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 2
- AKYHKWQPZHDOBW-UHFFFAOYSA-N (5-ethenyl-1-azabicyclo[2.2.2]octan-7-yl)-(6-methoxyquinolin-4-yl)methanol Chemical compound OS(O)(=O)=O.C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 AKYHKWQPZHDOBW-UHFFFAOYSA-N 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 241000207199 Citrus Species 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000001576 FEMA 2977 Substances 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 229960003589 arginine hydrochloride Drugs 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- KXKPYJOVDUMHGS-OSRGNVMNSA-N chondroitin sulfate Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](OS(O)(=O)=O)[C@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](C(O)=O)O1 KXKPYJOVDUMHGS-OSRGNVMNSA-N 0.000 description 2
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 2
- 235000019225 fermented tea Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 229960003110 quinine sulfate Drugs 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- QGGOCWIJGWDKHC-FSIIMWSLSA-N (2s,3s,4r,5r)-2,4,5-trihydroxy-3-methoxy-6-oxohexanoic acid Chemical class OC(=O)[C@@H](O)[C@@H](OC)[C@H](O)[C@@H](O)C=O QGGOCWIJGWDKHC-FSIIMWSLSA-N 0.000 description 1
- 235000006491 Acacia senegal Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 240000008441 Camellia sinensis var. assamica Species 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241000134253 Lanka Species 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009704 beneficial physiological effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- -1 composed of α-1 Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 1
- 229940030275 epigallocatechin gallate Drugs 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000002394 glycogenic effect Effects 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000003978 infusion fluid Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
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Landscapes
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、医薬品、医薬部外品及び食品等の分野における液剤組成物に関する。 The present invention relates to a liquid composition in the fields of pharmaceuticals, quasi drugs and foods.
茶は、主に植物の葉、茎、種実等の組織から水や湯で抽出した成分を含む飲食品の総称である。その代表例は、ツバキ科に属し中国南部に起源を持つ、Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓという植物の新芽を原材料とした緑茶である。 Tea is a general term for foods and drinks that contain components extracted from tissues such as plant leaves, stems, and seeds with water or hot water. A typical example is green tea made from plant sprout, Camellia sinensis, which belongs to the Camellia family and originates in southern China.
茶は独特のえぐみ、渋み、こく等のいわゆる苦味を有しているが為に嗜好性に優れる飲料としても重宝されている。また栽培しやすい植物であることもあって次第にその生産地が広がり、現在では日本、インド、スリランカ等でも栽培されている。 Tea has a so-called bitter taste such as peculiar taste, astringency, and body, so it is also useful as a beverage with excellent palatability. In addition, it is an easy-to-cultivate plant and its production area has gradually expanded, and is now cultivated in Japan, India, Sri Lanka, and the like.
種々の茶の効能に関する科学的研究が盛んに行われた結果、茶の効用の多くがカテキンによるものであることが明らかにされてきた。これらの研究は同時に、茶の苦味もカテキンが呈するものであることを明らかにした。前述の通り、茶の苦味は嗜好性を決定する要因の一つであるが、同時に茶の服用が避けられる原因ともなっている。 As a result of extensive scientific research on the effects of various teas, it has been clarified that most of the tea effects are due to catechins. At the same time, these studies revealed that the tea bitterness is also exhibited by catechin. As described above, the bitterness of tea is one of the factors that determine palatability, but at the same time, it is also a cause that avoids taking tea.
より簡便に大量のカテキンを摂取するために、飲料にカテキンを高濃度に配合する技術が開発されてきている（特許文献１、２）が、市販の緑茶抽出物の濃縮物をそのまま用いると緑茶抽出物の濃縮物に含まれる成分の影響によって苦味が強くなり、また喉越しも悪く、カテキンによる有益な生理効果を発現させる上で必要となる長期間の飲用には不適であった。この問題に対して、カテキンの風味を改善する手段として甘味閾値以下の高甘味度甘味剤を配合すること（特許文献３）、ステビアとアスパルテームを併用すること（特許文献４）、スクラロースを配合すること（特許文献５）も提案されている。また、ペクチンを配合することにより苦味の低減に加えて沈殿の抑制も可能となることが提案されている（特許文献６）。 In order to ingest a large amount of catechin more easily, techniques for blending catechin with a high concentration in beverages have been developed (Patent Documents 1 and 2). However, if a concentrate of a commercially available green tea extract is used as it is, green tea is used. The bitterness became strong by the influence of the component contained in the concentrate of the extract, and the throat was not good, so that it was unsuitable for long-term drinking required to express the beneficial physiological effects of catechin. In response to this problem, as a means of improving the flavor of catechin, blending a high-intensity sweetener below the sweetness threshold (Patent Document 3), combining stevia and aspartame (Patent Document 4), blending sucralose (Patent Document 5) has also been proposed. In addition, it has been proposed that the addition of pectin makes it possible to suppress precipitation in addition to reducing bitterness (Patent Document 6).
しかし、いずれもカテキン由来の苦味の低減効果が弱いという問題があった。 However, all have the problem that the effect of reducing catechin-derived bitterness is weak.
本発明の目的は、苦味を有するカテキンを日常的に無理なく、多量に摂取することができ、さらに保管後も沈殿の生じないカテキン配合液剤組成物を提供することである。 An object of the present invention is to provide a catechin-containing liquid preparation composition that can be taken in a large amount of catechin having a bitter taste on a daily basis, and that does not cause precipitation even after storage.
本発明者は、上記課題を解決するために鋭意検討した結果、カテキン配合液剤組成物にヒスチジン若しくはコハク酸又はそれらの塩を配合することによりカテキンが溶解した際に生じる苦味が顕著に抑制されることを見出した。さらに上記液剤組成物にペクチン又はアラビアガムを配合することにより、低温保管後の沈殿も生じない液剤組成物が得られることを見いだし、本発明を完成した。 As a result of intensive studies to solve the above-mentioned problems, the present inventor remarkably suppresses the bitter taste produced when catechin is dissolved by adding histidine, succinic acid, or a salt thereof to the catechin-containing liquid composition. I found out. Furthermore, the present inventors have found that by adding pectin or gum arabic to the liquid composition, a liquid composition that does not cause precipitation after low-temperature storage can be obtained, thereby completing the present invention.
すなわち、本発明は、
（１）ａ）カテキン、ｂ）ヒスチジン若しくはコハク酸又はそれらの塩、及びｃ）ペクチン又はアラビアガム、を含有することを特徴とする液剤組成物、
（２）カテキン１質量部に対して、ヒスチジン又はそれらの塩を０．２質量部以上配合することを特徴とする、（１）に記載の液剤組成物、
（３）カテキン１質量部に対して、コハク酸又はそれらの塩を０．１質量部以上配合することを特徴とする、（１）に記載の液剤組成物、
（４）カテキン１質量部に対して、ペクチン若しくはアラビアガムを０．５質量部以上配合することを特徴とする、（１）〜（３）いずれかに記載の液剤組成物である。
That is, the present invention
(1) a liquid composition comprising a) catechin, b) histidine or succinic acid or a salt thereof, and c) pectin or gum arabic,
(2) The liquid composition according to (1), wherein 0.2 part by mass or more of histidine or a salt thereof is blended with respect to 1 part by mass of catechin,
(3) 0.1 parts by mass or more of succinic acid or a salt thereof with respect to 1 part by mass of catechin, the liquid composition according to (1),
(4) The liquid composition according to any one of (1) to (3), wherein 0.5 part by mass or more of pectin or gum arabic is added to 1 part by mass of catechin.
本発明により、カテキンの苦味が改善され、且つ低温保管後の沈殿も生じない極めて服用しやすい液剤組成物を提供することができた。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a liquid composition that is improved in bitterness of catechin and that is extremely easy to take without causing precipitation after low-temperature storage.
本発明で用いるカテキンはフラボノイドの一種で、エピカテキン、エピガロカテキン、エピカテキンガレート、エピガロカテキンガレート等の総称である。かかるカテキンは、茶葉等の植物組織から熱水若しくは水溶性有機溶媒により抽出された抽出物、又はこれを濃縮して固体、水溶液若しくはスラリー状の形態としたものを利用してもよく、また上記抽出物をさらに精製したものであってもよい。化学合成されたカテキンも利用可能である。なお、茶の抽出液中ではカテキンは非重合体として存在しており、本発明におけるカテキンはこの非重合体も含めて意味するものとする。 Catechin used in the present invention is a kind of flavonoid and is a generic term for epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate and the like. As such catechin, an extract extracted from a plant tissue such as tea leaves with hot water or a water-soluble organic solvent, or a concentrated form thereof in a solid, aqueous solution or slurry form may be used. The extract may be further purified. Chemically synthesized catechins are also available. In the tea extract, catechin is present as a non-polymer, and catechin in the present invention includes this non-polymer.
カテキンを得るための茶としては、Ｃａｍｅｌｌｉａ属（例えばＣ．ｓｉｎｅｎｓｉｓ及びＣ．ａｓｓａｍｉｃａ）の樹木の茶葉から製茶された不発酵茶（緑茶等）、半発酵茶（烏龍茶等）、発酵茶（紅茶等）を挙げることができる。これらの茶葉に対して、例えば４０〜１４０℃、０．１分〜１２０時間加熱処理して、抽出物を得ることができる。 As tea for obtaining catechin, non-fermented tea (green tea, etc.), semi-fermented tea (eg, oolong tea, etc.), fermented tea (black tea, etc.) made from tea leaves of Camellia genus (for example, C. sinensis and C. assamica). ). For example, the tea leaves can be heat-treated at 40 to 140 ° C. for 0.1 minutes to 120 hours to obtain an extract.
また市販の商品名「ポリフェノン」（三井農林（株）製）、商品名「テアフラン」（伊藤園（株）製）、商品名「サンフェノン」（太陽化学（株）製）等の緑茶抽出物の濃縮物を利用しても良い．これらはカテキン含量が高いため、カテキンとして使用することができる。 Concentration of green tea extracts such as the commercially available product name “Polyphenone” (Mitsui Norin Co., Ltd.), the product name “Theafranc” (Itoen Co., Ltd.), and the product name “Sunphenon” (Taiyo Kagaku Co., Ltd.) You may use things. Since these have a high catechin content, they can be used as catechins.
なお、カテキンとしては、茶だけでなく果実や種子等の抽出物由来のカテキンや、果実や種子等をすり潰した果汁由来のカテキンも使用することができる。ここで使用する果実や種子等としては、バラ科、ツバキ科、ブドウ科、シソ科、アカネ科、アオギリ科、タデ科に属する植物の果実や種子等が好ましい。 As catechins, not only tea but also catechins derived from extracts such as fruits and seeds, and catechins derived from fruit juice obtained by grinding fruits and seeds can be used. The fruits and seeds used here are preferably the fruits and seeds of plants belonging to the family Rosaceae, Camellia, Grapeaceae, Lamiaceae, Rubiaceae, Aogiriaceae, Tadeidae.
ヒスチジンは、糖原性の必須アミノ酸で、アミノ酸輸液や経口・経腸栄養剤等、食品、医薬品の広い分野で使用されている。ヒスチジンは、好ましくはＬ−ヒスチジンである。本発明で用いるヒスチジンは、ヒスチジン塩酸塩等を使用しても同様の効果を得ることができる。 Histidine is an essential glycogenic amino acid and is used in a wide range of food and pharmaceutical fields such as amino acid infusion solutions and oral and enteral nutrients. The histidine is preferably L-histidine. The histidine used in the present invention can obtain the same effect even when histidine hydrochloride or the like is used.
コハク酸は、有機酸の一種で一般に市販されており、食品、医薬品等広い分野で使用されている。本発明で用いるコハク酸は、ナトリウム塩、カリウム塩等の塩を使用しても同様の効果を得ることができる。 Succinic acid is a kind of organic acid and is generally marketed, and is used in a wide range of fields such as food and medicine. The succinic acid used in the present invention can obtain the same effect even when a salt such as sodium salt or potassium salt is used.
ペクチンはα−１、４−結合したポリガラクツロン酸が主成分の水溶性多糖類であり、リンゴや柑橘類から抽出される。本発明で用いるペクチンは、リンゴ由来・柑橘類由来のどちらを用いても良いが，柑橘類由来がより好ましい。ペクチンの構成糖であるガラクツロン酸はフリーの酸およびメチルエステルとして存在する。メチルエステルの比率が高いペクチンをＨＭペクチン、低いペクチンをＬＭペクチンと呼ぶが、本発明ではどちらのペクチンも用いることができ、ＨＭペクチンがより好ましい。 Pectin is a water-soluble polysaccharide mainly composed of α-1,4-linked polygalacturonic acid and is extracted from apples and citrus fruits. The pectin used in the present invention may be derived from either apple or citrus, but citrus is more preferable. Galacturonic acid, a constituent sugar of pectin, exists as free acid and methyl ester. Pectin having a high methyl ester ratio is called HM pectin and low pectin is called LM pectin. In the present invention, either pectin can be used, and HM pectin is more preferable.
アラビアガムはアラビノガラクタンが主成分の水溶性多糖類でＡｃａｃｉａ ｓｅｎｅｇａｌまたはアカシア属などのアフリカ由来のその他樹木の幹や枝に切り込みを入れることで得られるガム粘質抽出物を指す。これらの樹木は７００種以上が知られているが、本発明で使用できるアラビアガムはいずれの樹木を由来としても良い。アラビノガラクタンはアラビノース、ラムノース、グルクロン酸、ガラクトースやタンパク質から構成され、球状構造であるために溶液は低粘度である。また、アラビノガラクタンは部分的に硫酸化された４-Ｏ-メチル-Ｄ-グルクロン酸を含有することからアラビアガムはアニオン性である。 Gum arabic is a water-soluble polysaccharide mainly composed of arabinogalactan and refers to a gum sticky extract obtained by cutting into trunks and branches of other trees from Africa such as Acacia senegal or Acacia. Although more than 700 kinds of these trees are known, gum arabic that can be used in the present invention may be derived from any tree. Arabinogalactan is composed of arabinose, rhamnose, glucuronic acid, galactose and protein, and has a low viscosity due to its spherical structure. Also, gum arabic is anionic because arabinogalactan contains partially sulfated 4-O-methyl-D-glucuronic acid.
本発明における液剤組成物において、ヒスチジン若しくはコハク酸又はそれらの塩の配合量はカテキン１質量部に対して０.０１〜５００質量部であり、好ましくは０．０５〜１００質量部である。さらに好ましくは、ヒスチジンの配合量はカテキン１質量部に対して０.２〜５００質量部であり、コハク酸の配合量はカテキン１質量部に対して０．１〜１００質量部である。また、ペクチン又はアラビアガムの配合量はカテキン１質量部に対して０.０１〜５００質量部であり、好ましくは０．１〜１００質量部であり、さらに好ましくは０．５〜１００質量部である。これらの配合量により、カテキンの生じる苦味を効果的に低減し、沈殿を生じない液剤組成物を提供することができる。 In the liquid composition of the present invention, the amount of histidine, succinic acid, or a salt thereof is 0.01 to 500 parts by mass, preferably 0.05 to 100 parts by mass with respect to 1 part by mass of catechin. More preferably, the compounding quantity of histidine is 0.2-500 mass parts with respect to 1 mass part of catechin, and the compounding quantity of succinic acid is 0.1-100 mass parts with respect to 1 mass part of catechin. Moreover, the compounding quantity of pectin or gum arabic is 0.01-500 mass parts with respect to 1 mass part of catechin, Preferably it is 0.1-100 mass parts, More preferably, it is 0.5-100 mass parts. is there. By these compounding quantities, the bitterness which catechin produces can be reduced effectively, and the liquid composition which does not produce precipitation can be provided.
本発明における液剤組成物のｐＨは、特に限定されないが、好ましくは２．５〜７．０であり、より好ましくは３．０〜６．０であり、さらに好ましくは３．０〜４．５である。
本発明の液剤組成物のｐＨを上記範囲に保つために、必要に応じて有機酸等のｐＨ調整剤を配合することができる。また、その他の成分として、ビタミン類、他のミネラル類、アミノ酸及びその塩類、生薬、生薬抽出物、カフェイン、ローヤルゼリー等を本発明の効果を損なわない範囲で適宜に配合することができる。さらに必要に応じて、抗酸化剤、着色剤、香料、矯味剤、界面活性剤、溶解補助剤、保存剤、甘味料等の添加物を本発明の効果を損なわない範囲で適宜に配合することができる。
The pH of the liquid composition in the present invention is not particularly limited, but is preferably 2.5 to 7.0, more preferably 3.0 to 6.0, and still more preferably 3.0 to 4.5. It is.
In order to keep the pH of the liquid composition of the present invention in the above range, a pH adjuster such as an organic acid can be blended as necessary. In addition, as other components, vitamins, other minerals, amino acids and salts thereof, herbal medicines, herbal extracts, caffeine, royal jelly, and the like can be appropriately blended as long as the effects of the present invention are not impaired. Furthermore, if necessary, additives such as antioxidants, colorants, fragrances, flavoring agents, surfactants, solubilizers, preservatives, sweeteners and the like are appropriately blended within a range not impairing the effects of the present invention. Can do.
本発明の液剤組成物は、常法により調製することができ、その方法は特に限定されるものではない。通常、各成分をとり適量の精製水で溶解した後、ｐＨを調整し、更に精製水を加えて容量調整し、必要に応じてろ過、殺菌処理を行うことにより本発明の液剤組成物を得ることができる。 The liquid composition of the present invention can be prepared by a conventional method, and the method is not particularly limited. Usually, after each component is taken and dissolved in an appropriate amount of purified water, the pH is adjusted, the volume is further adjusted by adding purified water, and the liquid composition of the present invention is obtained by performing filtration and sterilization treatment as necessary. be able to.
本発明の液剤組成物は、内服液剤組成物であり、ドリンク剤、シロップ等の医薬品及び医薬部外品の他、健康飲料、茶飲料、スポーツドリンク等の食品領域における各種飲料として提供することができる。 The liquid composition of the present invention is a liquid composition for internal use, and can be provided as various beverages in food areas such as health drinks, tea drinks, sports drinks, in addition to pharmaceuticals and quasi drugs such as drinks and syrups. it can.
以下に実施例及び試験例を示し、本発明をより詳細に説明する。
＜実施例＞
（１）沈殿の評価
精製水にカテキン（伊藤園（株）商品名「テアフラン９０Ｓ」）１００ｍｇを溶かし、その溶液に表１〜４における実施例１〜１０及び比較例１〜１９で示された組み合わせ及び量に従って、Ｌ-ヒスチジン塩酸塩、コハク酸、アラビアガム、ペクチン、難消化性デキストリン、アルギン酸ナトリウム、λ-カラギーナン、大豆多糖類、及びコンドロイチン硫酸ナトリウムを添加・溶解させ、精製水を加えて全量１００ｍＬとし、塩酸及び水酸化ナトリウムでｐＨ４．５に調整した。各試験液をガラスビンに充填後殺菌して液剤組成物を得た。
The following examples and test examples illustrate the present invention in more detail.
<Example>
(1) Evaluation of Precipitation 100 mg of catechin (Itoen Co., Ltd. trade name “Tearfuran 90S”) was dissolved in purified water, and the combinations shown in Examples 1 to 10 and Comparative Examples 1 to 19 in Tables 1 to 4 were dissolved in the solution. And L-histidine hydrochloride, succinic acid, gum arabic, pectin, indigestible dextrin, sodium alginate, λ-carrageenan, soybean polysaccharide, and sodium chondroitin sulfate, and add purified water to the total amount The pH was adjusted to 100 mL with hydrochloric acid and sodium hydroxide. Each test solution was filled in a glass bottle and sterilized to obtain a liquid composition.
＜試験例＞
各液剤組成物の５℃１日保管後の沈殿について目視で評価した結果を表５、６に、５℃７日保管後の沈殿について目視で評価した結果を表７、８に示す。
<Test example>
The results of visual evaluation of precipitation after storage at 5 ° C. for 1 day for each liquid composition are shown in Tables 5 and 6, and the results of visual evaluation of precipitation after storage at 5 ° C. for 7 days are shown in Tables 7 and 8.
比較例１のとおりカテキンのみを配合させた液剤組成物では何ら沈殿を生じなかったが、カテキンにＬ−ヒスチジン塩酸塩（比較例２）又はコハク酸（比較例８）を配合することによって沈殿が生じた。上記液体組成物にペクチン又はアラビアガムを添加することで、当該沈殿の発生が顕著に抑制された（実施例１〜４）。一方、難消化性デキストリン、アルギン酸ナトリウム、λ-カラギーナン、大豆多糖類、及びコンドロイチン硫酸ナトリウムを添加した液体組成物では沈殿の発生は抑制されなかった。また、カテキン１質量部に対してペクチン又はアラビアガム０．５質量部以上含有させることにより当該沈殿の発生が顕著に抑制された（実施例５〜１０）。
（２）苦味の評価
精製水にカテキン（伊藤園（株）商品名「テアフラン９０Ｓ」）１００ｍｇを溶かし、その溶液に表９〜１５における実施例１〜４、１１〜２１及び比較例１、２、８、２０〜２６で示された組み合わせ及び量に従って、ヒスチジン塩酸塩、コハク酸、アラビアガム、ペクチン、グリシン、アルギニン塩酸塩、及びクエン酸を添加・溶解させ、精製水を加えて全量１００ｍＬとし、塩酸及び水酸化ナトリウムでｐＨ４．５に調整した。各試験液をガラスビンに充填後殺菌して液剤組成物を得た。
The liquid composition containing only catechin as in Comparative Example 1 did not cause any precipitation, but precipitation occurred by adding L-histidine hydrochloride (Comparative Example 2) or succinic acid (Comparative Example 8) to catechin. occured. By adding pectin or gum arabic to the liquid composition, the occurrence of the precipitation was remarkably suppressed (Examples 1 to 4). On the other hand, the occurrence of precipitation was not suppressed in the liquid composition to which indigestible dextrin, sodium alginate, λ-carrageenan, soybean polysaccharide, and sodium chondroitin sulfate were added. Moreover, generation | occurrence | production of the said precipitation was suppressed notably by containing 0.5 mass part or more of pectin or gum arabic with respect to 1 mass part of catechin (Examples 5-10).
(2) Evaluation of bitterness 100 mg of catechin (Itoen Co., Ltd. trade name “Tearfuran 90S”) was dissolved in purified water, and Examples 1 to 4, 11 to 21 and Comparative Examples 1 and 2 in Tables 9 to 15 were dissolved in the solution. 8. Add and dissolve histidine hydrochloride, succinic acid, gum arabic, pectin, glycine, arginine hydrochloride, and citric acid according to the combinations and amounts shown in 8, 20-26, and add purified water to make a total volume of 100 mL. The pH was adjusted to 4.5 with hydrochloric acid and sodium hydroxide. Each test solution was filled in a glass bottle and sterilized to obtain a liquid composition.
＜試験例＞
各液剤組成物約１０ｍＬを５秒間口に含んだ時に感じる苦味の最大値について、成人男女からなるパネルにより評価した。評価方法は、以下のスタンダードに対する相対評価とした。
<Test example>
The maximum bitterness felt when about 10 mL of each liquid composition was included in the mouth for 5 seconds was evaluated by a panel of adult men and women. The evaluation method was relative evaluation with respect to the following standards.
スタンダードは、０.００６、０.０１２、 ０.０２０、 ０.０３１、０.０５０ｍＭ 硫酸キニーネとした。各濃度の硫酸キニーネを服用した際の苦味をそれぞれ苦味強度１〜５に設定し、「０.００６ｍＭよりも苦味が弱い」場合を苦味強度０、「０.０５０ｍＭよりも苦味が強い」場合を苦味強度６に設定した。 The standard was 0.006, 0.012, 0.020, 0.031, 0.050 mM quinine sulfate. The bitterness when taking quinine sulfate of each concentration is set to bitterness intensity 1 to 5, respectively, when “bitterness is weaker than 0.006 mM”, bitterness intensity is 0, “bitterness is stronger than 0.050 mM” The bitterness intensity was set to 6.
３名の評価結果の平均値を表１６，１７に、５名の評価結果の平均値を表１８，１９に、２名の評価結果の平均値を表２０〜２２に示す。 The average values of the evaluation results of three people are shown in Tables 16 and 17, the average values of the evaluation results of five people are shown in Tables 18 and 19, and the average values of the evaluation results of two people are shown in Tables 20-22.
比較例１に示すように、カテキンのみを含む液剤組成物では強い苦味が感じられた。さらにアラビアガム又はペクチンを加えた液剤組成物（比較例２０〜２１）では比較例１よりも苦味が抑制されたものの、その効果は十分ではなかった。一方、アラビアガム又はペクチンにさらにＬ−ヒスチジン塩酸塩（実施例１及び２）又はコハク酸（実施例３及び４）を加えた液剤組成物ではカテキンの苦味が顕著に改善された。カテキン１質量部に対してヒスチジン０.２質量部以上で（実施例１１〜１２）、カテキン１質量部に対してコハク酸０．１質量部以上で（実施例１３〜１５）苦味が顕著に抑制された。ｐＨ３．０〜４．５の範囲で苦味が顕著に抑制された（実施例１、１６〜２１）。比較例２４〜２６において添加したグリシン、アルギニン塩酸塩、又はクエン酸では十分な苦味抑制効果が認められなかった。
As shown in Comparative Example 1, a strong bitter taste was felt with the liquid composition containing only catechin. Furthermore, although the bitter taste was suppressed rather than the comparative example 1 in the liquid agent composition (Comparative Examples 20-21) which added the gum arabic or pectin, the effect was not enough. On the other hand, the bitter taste of catechin was remarkably improved in the liquid composition obtained by adding L-histidine hydrochloride (Examples 1 and 2) or succinic acid (Examples 3 and 4) to gum arabic or pectin. Bite taste is markedly greater than 0.2 parts by mass of histidine (Examples 11-12) with respect to 1 part by mass of catechin (Examples 11-12) and 0.1 parts by mass of succinic acid with respect to 1 part by mass of catechin (Examples 13-15). Suppressed. Bitterness was remarkably suppressed in the range of pH 3.0 to 4.5 (Examples 1, 16 to 21). In glycine, arginine hydrochloride, or citric acid added in Comparative Examples 24-26, a sufficient bitterness suppressing effect was not recognized.
本発明により、カテキンから生じる苦味、沈殿が改善された、極めて服用しやすい液剤組成物を提供することが可能となった。 According to the present invention, it is possible to provide a liquid composition that is improved in bitterness and precipitation resulting from catechin and that is extremely easy to take.
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| WO2016116436A1 (en) * | 2015-01-22 | 2016-07-28 | Unilever Plc | Improved beverage comprising tea polyphenols |
| JP2017000060A (en) * | 2015-06-09 | 2017-01-05 | 株式会社 伊藤園 | Packed jasmine tea beverage for warming selling, and method for producing the same |
| JP2020089302A (en) * | 2018-12-05 | 2020-06-11 | 三栄源エフ・エフ・アイ株式会社 | Liquid composition that contains polyphenols and is free of precipitation |
| WO2023008455A1 (en) * | 2021-07-27 | 2023-02-02 | サントリーホールディングス株式会社 | Agent for suppressing epimerization of non-polymerized catechin, container-filling beverage containing epimeric non-polymerized catechin, and method for producing same |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2016116436A1 (en) * | 2015-01-22 | 2016-07-28 | Unilever Plc | Improved beverage comprising tea polyphenols |
| EA033917B1 (en) * | 2015-01-22 | 2019-12-10 | Юнилевер Н.В. | Improved beverage comprising tea polyphenols |
| JP2017000060A (en) * | 2015-06-09 | 2017-01-05 | 株式会社 伊藤園 | Packed jasmine tea beverage for warming selling, and method for producing the same |
| JP2020089302A (en) * | 2018-12-05 | 2020-06-11 | 三栄源エフ・エフ・アイ株式会社 | Liquid composition that contains polyphenols and is free of precipitation |
| JP7249764B2 (en) | 2018-12-05 | 2023-03-31 | 三栄源エフ・エフ・アイ株式会社 | LIQUID COMPOSITION CONTAINING POLYPHENOLS AND SUPPRESSED PRECIPITATION |
| WO2023008455A1 (en) * | 2021-07-27 | 2023-02-02 | サントリーホールディングス株式会社 | Agent for suppressing epimerization of non-polymerized catechin, container-filling beverage containing epimeric non-polymerized catechin, and method for producing same |
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