JP2015211644A - Acidic drink imparted with viscosity - Google Patents
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Abstract
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本発明は、増粘安定剤により粘性を付与しているにも関わらず、経時的な粘度安定性が高く、かつ、飲用感に優れた酸性飲料に関する。 The present invention relates to an acidic beverage having high viscosity stability over time and excellent drinking feeling despite the fact that viscosity is imparted by a thickening stabilizer.
増粘安定剤は食品の製造において増粘、ゲル化、安定化などさまざまな目的で用いられている。飲料においてはヨーグルト飲料や缶入りココアなどのごく一部に限られていたが、近年になってゼリードリンクや食感を付与した各種飲料、さらには、高甘味度甘味料を使用した際のコクやボディ感の付与などに使用範囲は広がり、嗜好性を高めた飲料が数多く販売されるようになった(非特許文献1)。 Thickening stabilizers are used for various purposes such as thickening, gelation, and stabilization in food production. Beverages were limited to only a small portion, such as yogurt drinks and canned cocoa, but in recent years, beverages with a jelly drink or texture have been added, as well as the richness of using high-intensity sweeteners. The range of use has been expanded to give a feeling of body and body, and many beverages with enhanced palatability have been sold (Non-patent Document 1).
しかし、増粘安定剤は澱粉、果実、藻類などから、直接もしくは発酵などの手法により抽出した多糖類がほとんどであるため、酸性下において加水分解による経時的な粘度安定性が著しく低い。また、粘度安定性の高い増粘安定剤は一部あるものの、口腔内における付着性や喉における残存感などの飲用感が劣るという大きな欠点がある。これらのことから、十分な粘度安定性を保持させたまま長期保存が可能で、かつ、飲用感に優れ、毎日継続的に飲用できる酸性飲料はこれまでほとんどなかった。 However, most of the thickening stabilizers are polysaccharides extracted from starch, fruit, algae, etc., directly or by a technique such as fermentation, so that the viscosity stability over time due to hydrolysis under acidic conditions is extremely low. In addition, although there are some thickening stabilizers with high viscosity stability, there is a great disadvantage that the feeling of drinking such as adhesion in the oral cavity and residual feeling in the throat is poor. From these facts, there have been few acidic beverages that can be stored for a long period of time while maintaining sufficient viscosity stability, have excellent drinking feeling, and can be drunk continuously every day.
増粘安定剤による口腔内における付着性や喉における残存感などの飲用感を改善した方法はこれまでいくつか報告されている。例えば、特許文献1には、グルコマンナンとペクチンを含有することを特徴とする乳性飲料が開示されている。当該乳性飲料は食感・喉越しが良好であることに言及しているが、実施例において20℃、2週間後の評価がなされている通り、短期の保存期間を想定したものであり、付与した粘性は長期の保存期間に耐えられるものではない。 Several methods have been reported so far for improving the feeling of drinking such as adhesion in the oral cavity and residual feeling in the throat with a thickening stabilizer. For example, Patent Document 1 discloses a dairy beverage characterized by containing glucomannan and pectin. The dairy drink is said to have a good texture and throat, but in the examples, as it is evaluated at 20 ° C. for 2 weeks, a short-term storage period is assumed, The applied viscosity cannot withstand a long shelf life.
特許文献2には、キサンタンガムとプルランを含有することを特徴とした咀嚼・嚥下困難者用増粘化剤が開示されている。キサンタンガムは特有の粘りを有し、喉に付着しやすく飲み込みにくいという課題を抱えている。このため、当該増粘化剤は口腔内で食塊を形成(食塊形成性)しやすく、咽頭での付着性を小さくすることにより、咀嚼・嚥下困難者が喫食しやすく誤嚥しないよう設計されたものである。しかし、咀嚼・嚥下困難者の誤嚥防止には優れているが、通常健常者がゴクゴクと連続的に嚥下する飲料としては嗜好性に欠け、不快感を伴うものである。 Patent Document 2 discloses a thickener for persons with difficulty in chewing / swallowing, characterized by containing xanthan gum and pullulan. Xanthan gum has a unique stickiness and has a problem that it easily adheres to the throat and is difficult to swallow. For this reason, the thickener is easy to form a bolus in the mouth (formation of bolus), and designed to prevent people who have difficulty chewing and swallowing from accidentally swallowing by reducing adhesion in the pharynx It has been done. However, although it is excellent in preventing aspiration of persons with difficulty in chewing / swallowing, it is usually unsatisfactory and uncomfortable as a drink that a normal healthy person swallows continuously.
特許文献3には、カルボキシメチルセルロースナトリウムを含有した酸性飲料用増粘安定剤が開示されている。当該増粘安定剤は粘度安定性が高いとしているが、酸性域では半溶解から不溶化となる傾向にあり、pHは弱酸性が望ましいとしている。このため、pHが3〜5の酸性飲料においては、増粘安定剤の半溶解や不溶化が商品価値を損なうことになり、決して好ましいものとはいえない。さらに、飲用感は嗜好性に欠けるものである。 Patent Document 3 discloses a thickening stabilizer for acidic beverages containing sodium carboxymethylcellulose. The thickening stabilizer is said to have high viscosity stability, but in the acidic region, it tends to become semi-dissolved to insoluble, and the pH is preferably weakly acidic. For this reason, in acidic beverages having a pH of 3 to 5, semi-dissolution or insolubilization of the thickening stabilizer impairs the commercial value, which is never preferable. Furthermore, the feeling of drinking is lacking in palatability.
これらのことから従来の技術では、増粘安定剤により粘性を付与しているにも関わらず、経時的な粘度安定性が高く、かつ、飲用感に優れた酸性飲料で、長期の保存に耐えられるものはなかった。 For these reasons, the conventional technology is an acidic beverage that has high viscosity stability over time and excellent drinking feeling, despite the fact that viscosity has been imparted by a thickening stabilizer and can withstand long-term storage. There was nothing to be done.
本発明は、増粘安定剤により粘性を付与しているにも関わらず、経時的な粘度安定性が高く、かつ、飲用感に優れた酸性飲料を提供することを目的とする。 An object of the present invention is to provide an acidic beverage that has high viscosity stability over time and excellent drinking feeling despite being imparted with viscosity by a thickening stabilizer.
本発明者は上記課題を解決すべく鋭意研究した結果、キサンタンガム及びタマリンドガムを併用することにより経時的な粘度安定性が高く、かつ、飲用感に優れた酸性飲料を見出し、本発明を完成するに至った。 As a result of diligent research to solve the above problems, the present inventor has found an acidic beverage having high viscosity stability over time and excellent drinking feeling by using xanthan gum and tamarind gum together, and completes the present invention. It came to.
本発明に係るキサンタンガムとは、キャベツの葉焼病の原因菌であるXanthomonas campestrisがブドウ糖を主たる栄養源とし、その菌体外に蓄積する多糖類を発酵工業的に生産し、精製し、粉末にしたものである。主鎖はβ−1,4結合したグルコースからなり、側鎖は主鎖のグルコース残基1つおきにマンノース2分子とグルクロン酸が結合している。主鎖に結合したマンノースのC−6位はアセチル化されていることが多く、側鎖の末端にあるマンノースはピルビン酸となっている。また、主鎖に対する側鎖の割合が大きく、その側鎖に含まれるカルボキシル基とピルビン酸に由来するマイナス電荷が非常に強い多糖類である。具体的な製法としては、澱粉などの糖類を原料とし、好気的に液体発酵することにより生産される。キサンタンガムの特徴としては、他の増粘安定剤と比べて粘度安定性に優れる一方で、口腔内における付着性や喉における残存感などの飲用感が劣るという大きな欠点がある。 Xanthan gum according to the present invention means that Xanthomonas campestris, causal fungus of cabbage leaf blight, has glucose as a main nutrient source, and polysaccharides accumulated outside the cell are produced industrially by fermentation, purified, and powdered. It is a thing. The main chain consists of β-1,4-linked glucose, and the side chain has two mannose molecules and glucuronic acid bonded to every other glucose residue in the main chain. The C-6 position of mannose bonded to the main chain is often acetylated, and the mannose at the end of the side chain is pyruvate. Further, it is a polysaccharide having a large ratio of side chains to main chains and a very strong negative charge derived from carboxyl groups and pyruvic acid contained in the side chains. As a specific production method, it is produced by aerobic liquid fermentation using saccharides such as starch as raw materials. As a feature of xanthan gum, there is a major drawback in that it is superior in viscosity stability as compared with other thickening stabilizers, but inferior in drinking feeling such as adhesion in the oral cavity and residual feeling in the throat.
本発明に係るタマリンドガムとは、東南アジア一帯に生育するマメ科植物タマリンドの木であるTamarindus indica L.の種子に含まれる多糖類を精製・粉末化したものである。タマリンドガムはキシログルカンであり、主鎖はグルコースで、側鎖はキシロース、ガラクトースからなる。具体的な製法としては、タマリンドの種子の胚乳部分より、温時〜熱時水もしくはアルカリ性水溶液で抽出して得られたもの又はこれを酵素処理することにより得ることができる。タマリンドガムの特徴としては、酸性域において粘度安定性に劣り、曳糸性がなく、ポタポタした感じの澱粉に似た粘性を示す。 The tamarind gum according to the present invention refers to Tamarindus indica L., which is a leguminous tamarind tree that grows in Southeast Asia. This is a refined and powdered polysaccharide contained in the seeds. Tamarind gum is xyloglucan, the main chain is glucose, and the side chains are xylose and galactose. As a specific production method, it can be obtained by extracting from the endosperm portion of tamarind seed with warm to hot water or an alkaline aqueous solution, or by subjecting it to an enzyme treatment. The characteristics of tamarind gum are inferior in viscosity stability in the acidic region, do not have spinnability, and exhibit a viscosity similar to that of a starch that feels pattered.
本発明におけるキサンタンガムの重量1に対するタマリンドガムの重量比は特に限定されないが、好ましくは1.4〜7.8、より好ましくは2.2〜5.0である。1.4未満では口腔内における付着性や喉における残存感などの飲用感が劣る場合があり、7.8を超えると粘度安定性が劣る場合がある。 Although the weight ratio of the tamarind gum to the weight 1 of xanthan gum in the present invention is not particularly limited, it is preferably 1.4 to 7.8, more preferably 2.2 to 5.0. If it is less than 1.4, the feeling of drinking such as adhesion in the oral cavity or a feeling of remaining in the throat may be inferior, and if it exceeds 7.8, the viscosity stability may be inferior.
本発明におけるキサンタンガム及びタマリンドガムの合計含有量は特に限定されないが、好ましくは0.10〜0.91重量%である。0.10重量%未満では粘性が低すぎて食感を感じない場合があり、0.91重量%を超えると粘性が高すぎて飲料には適さない場合がある。 The total content of xanthan gum and tamarind gum in the present invention is not particularly limited, but is preferably 0.10 to 0.91% by weight. If it is less than 0.10% by weight, the viscosity may be too low to feel the texture, and if it exceeds 0.91% by weight, the viscosity may be too high to be suitable for a beverage.
本発明における酸性飲料のpHは特に制限されないが、好ましくはpH3〜5である。pH3未満では酸性飲料としては酸味が強過ぎて嗜好性に欠ける場合がある。また、pH5を超えると弱酸性飲料となり、酸味と甘味のバランスが取れた美味しい酸性飲料ではなくなる場合がある。 The pH of the acidic beverage in the present invention is not particularly limited, but is preferably pH 3-5. If the pH is less than 3, the acidity of the acidic beverage may be too strong and lack palatability. Moreover, if it exceeds pH5, it will become a weakly acidic drink and may not be a delicious acidic drink with the balance of sourness and sweetness.
本発明の酸性飲料には、必要に応じて他の成分を配合できる。例えば、ショ糖、ブドウ糖、麦芽糖、オリゴ糖及び果糖などの糖類、アセスルファムカリウム、スクラロース、ステビア、ネオテーム及びアスパルテームなどの高甘味度甘味料、マルチトール、エリスリトール、キシリトール及びソルビトールなどの糖アルコール、オレンジ、リンゴ及びイチゴなどの果汁、クエン酸、リンゴ酸、グルコン酸、アジピン酸及びレモン果汁などの酸味料、アミノ酸、ペプチド、コエンザイムQ10、L−カルニチン、DHA、EPA、αリポ酸、N−アセチルグルコサミン、グルコサミン、エラグ酸、ローヤルゼリー、プロポリス、アスタキサンチン及び生薬エキスなどの生理活性物質、並びに色素などである。なかでも、酸味料としてはクエン酸を使用すると飲み易くなり、さらに、クエン酸及びクエン酸ナトリウムを併用するとより飲み易くなる。クエン酸の含有量は好ましくは0.001〜5.0重量%、より好ましくは0.01〜1.0重量%である。0.001重量%未満では酸味をほとんど感じなくなる場合があり、5.0重量%を超えると酸味が強過ぎる場合がある。クエン酸ナトリウムの含有量は好ましくは0.001〜5.0重量%、より好ましくは0.01〜1.0重量%である。0.001重量%未満では塩味をほとんど感じなくなる場合があり、5.0重量%を超えると塩味が強過ぎる場合がある。 Other ingredients can be blended in the acidic beverage of the present invention as necessary. For example, sugars such as sucrose, glucose, maltose, oligosaccharides and fructose, high sweetness sweeteners such as acesulfame potassium, sucralose, stevia, neotame and aspartame, sugar alcohols such as maltitol, erythritol, xylitol and sorbitol, orange, Fruit juices such as apples and strawberries, acidulants such as citric acid, malic acid, gluconic acid, adipic acid and lemon juice, amino acids, peptides, coenzyme Q10, L-carnitine, DHA, EPA, α lipoic acid, N-acetylglucosamine, Physiologically active substances such as glucosamine, ellagic acid, royal jelly, propolis, astaxanthin and herbal extracts, and pigments. Especially, it becomes easy to drink when citric acid is used as an acidulant, and it becomes easier to drink when citric acid and sodium citrate are used in combination. The citric acid content is preferably 0.001 to 5.0% by weight, more preferably 0.01 to 1.0% by weight. If it is less than 0.001% by weight, the acidity may hardly be felt, and if it exceeds 5.0% by weight, the acidity may be too strong. The content of sodium citrate is preferably 0.001 to 5.0% by weight, more preferably 0.01 to 1.0% by weight. If it is less than 0.001% by weight, the salty taste may be hardly felt, and if it exceeds 5.0% by weight, the salty may be too strong.
本発明の酸性飲料の製造方法については、特に制限はなく、常法に従い製造することができる。例えば、清涼飲料水の場合、キサンタンガム、タマリンドガム、酸味料及び甘味料などの調合工程、殺菌・充填工程を経て製造される。殺菌条件は食品衛生法に定める条件を満たしていればよく、プレート式熱交換器、管式熱交換器、パストライザーなどの各種殺菌機を用いることができる。充填方法も特に制限がなく、ホットパック充填や無菌充填などを採用することができる。更に、本発明の酸性飲料を充填する容器は特に限定されず、瓶、缶、PET容器、紙及びアルミパウチなどを使用することができる。 There is no restriction | limiting in particular about the manufacturing method of the acidic drink of this invention, According to a conventional method, it can manufacture. For example, in the case of soft drinks, it is produced through a preparation process such as xanthan gum, tamarind gum, acidulant and sweetener, and a sterilization / filling process. As long as the sterilization conditions satisfy the conditions stipulated in the Food Sanitation Law, various sterilizers such as a plate heat exchanger, a tube heat exchanger, and a pasterizer can be used. The filling method is not particularly limited, and hot pack filling or aseptic filling can be employed. Furthermore, the container filled with the acidic beverage of the present invention is not particularly limited, and bottles, cans, PET containers, paper, aluminum pouches, and the like can be used.
本発明によれば、増粘安定剤により粘性を付与しているにも関わらず、経時的な粘度安定性が高く、飲用感に優れた飲料が提供される。 ADVANTAGE OF THE INVENTION According to this invention, although the viscosity is provided with the thickening stabilizer, the viscosity stability with time is high and the drink excellent in the drinking feeling is provided.
以下に実施例を挙げて本発明を具体的に説明するが、これにより発明の範囲が限定されるものではない。 EXAMPLES The present invention will be specifically described below with reference to examples, but the scope of the invention is not limited thereby.
(実施例1)
キサンタンガム 0.27g、タマリンドガム 0.10g、クエン酸 0.018g、クエン酸ナトリウム 0.002gに、全体量が100gとなるよう水を加え、撹拌溶解してろ過し、90℃で加熱した後、アルミ缶容器に充填し、冷却して実施例1の飲料を得た。
Example 1
After adding xanthan gum 0.27g, tamarind gum 0.10g, citric acid 0.018g, sodium citrate 0.002g to a total amount of 100g, stirring and dissolving, filtering, heating at 90 ° C, An aluminum can container was filled and cooled to obtain a beverage of Example 1.
(実施例2〜8)
実施例1と同様に、含有成分及び含有量が表1となるように実施例2〜8の飲料を調製し、これらについての粘度安定性(40℃、3カ月)、飲用感、キサンタンガム及びタマリンドガムの合計含有量、キサンタンガムの重量1に対するタマリンドガムの重量比及びpHを表1の下段に示した。なお、キサンタンガム及びタマリンドガムの含有量は実施例1におけるB型粘度計による粘度とほぼ同等となるよう設定した。また、ここで評価した40℃、3カ月における粘度安定性は、一般的に常温1.5年に相当するものであり、長期保存した場合の安定性を示すものである。また、粘度安定性と飲用感は評価基準に基づいて記した。
(Examples 2 to 8)
In the same manner as in Example 1, the beverages of Examples 2 to 8 were prepared so that the components and contents were as shown in Table 1, viscosity stability (40 ° C., 3 months), drinking feeling, xanthan gum and tamarind The total content of gum, the weight ratio of tamarind gum to xanthan gum weight 1 and pH are shown in the lower part of Table 1. In addition, content of a xanthan gum and tamarind gum was set so that it might become substantially equal to the viscosity by the B-type viscometer in Example 1. The viscosity stability evaluated at 40 ° C. for 3 months evaluated here is generally equivalent to 1.5 years at room temperature, and indicates stability when stored for a long period of time. Moreover, viscosity stability and drinking feeling were described based on evaluation criteria.
[粘度安定性の評価基準]
◎;製造直後からの粘度変化がマイナス20%から0%までであり、粘度安定性が非常に高い
○;製造直後からの粘度変化がマイナス40%からマイナス20%未満であり、粘度安定性が高い
△;製造直後からの粘度変化がマイナス60%からマイナス40%未満であり、粘度安定性がやや高い
×;製造直後からの粘度変化がマイナス100%以上マイナス60%未満であり、粘度安定性が低い
[Viscosity stability evaluation criteria]
A: Viscosity change from immediately after production is from minus 20% to 0% and viscosity stability is very high B: Viscosity change from immediately after production is minus 40% to less than minus 20%, and viscosity stability is High Δ: Viscosity change immediately after production is minus 60% to less than minus 40%, and viscosity stability is slightly high ×: Viscosity change immediately after production is minus 100% or more and less than minus 60%, viscosity stability Is low
[飲用感の評価基準]
◎;口腔内における付着性や喉における残存感などの飲用感が非常に優れる
○;口腔内における付着性や喉における残存感などの飲用感が優れる
△;口腔内における付着性や喉における残存感などの飲用感がやや優れる
×;口腔内における付着性や喉における残存感などの飲用感が劣る
[Evaluation criteria for drinking feeling]
Excellent drinking feeling such as adhesion in the oral cavity and residual feeling in the throat. Excellent drinking feeling such as adhesive feeling in the oral cavity and residual feeling in the throat.
△: Drinking feeling such as adhesion in the oral cavity and residual feeling in the throat is slightly better ×: Drinking feeling such as adhesion in the oral cavity and residual feeling in the throat is poor
表1に示した通り、キサンタンガム及びタマリンドガムを含有した酸性飲料は粘度安定性が高く、かつ、優れた飲用感を有する酸性飲料であった。キサンタンガムの重量1に対するタマリンドガムの重量比は、1.4〜7.8において顕著であり、2.2〜5.0においてより顕著であった。 As shown in Table 1, the acidic beverage containing xanthan gum and tamarind gum was an acidic beverage having high viscosity stability and excellent drinking feeling. The weight ratio of tamarind gum to xanthan gum weight 1 was significant at 1.4 to 7.8 and more pronounced at 2.2 to 5.0.
(比較例1〜6)
実施例1と同様に、含有成分及び含有量が表2となるように比較例1〜6の飲料を調製し、これらについての評価結果を表2の下段に示した。なお、増粘安定剤の含有量は実施例1におけるB型粘度計による粘度とほぼ同等となるよう設定した。
(Comparative Examples 1-6)
As in Example 1, the beverages of Comparative Examples 1 to 6 were prepared so that the content and content were as shown in Table 2, and the evaluation results for these were shown in the lower part of Table 2. In addition, the content of the thickening stabilizer was set to be approximately equal to the viscosity measured by the B-type viscometer in Example 1.
比較例1〜6に示した通り、増粘安定剤がキサンタンガムのみ(比較例1)及びタマリンドガムのみ(比較例2)では粘度安定性と飲用感の両方に優れたものはなく、キサンタンガムとタマリンドガム以外の増粘安定剤との組み合わせ(比較例3、4)及びタマリンドガムとキサンタンガム以外の増粘安定剤との組み合わせ(比較例5、6)においても同様に粘度安定性と飲用感の両方に優れたものはなかった。 As shown in Comparative Examples 1 to 6, when the thickening stabilizer is only xanthan gum (Comparative Example 1) and only tamarind gum (Comparative Example 2), none of them are excellent in both viscosity stability and drinking feeling. Xanthan gum and tamarind Both viscosity stability and drinking feeling are similarly obtained in the combination with a thickening stabilizer other than gum (Comparative Examples 3 and 4) and the combination with a thickening stabilizer other than tamarind gum and xanthan gum (Comparative Examples 5 and 6). There was nothing excellent.
(実施例9〜13)
実施例1と同様に、含有成分及び含有量が表3となるように実施例9〜13の飲料を調製し、これらについての評価結果を表3の下段に示した。その結果、実施例9〜13において、粘度安定性が高く、かつ、優れた飲用感を有する酸性飲料であった。キサンタンガム及びタマリンドガムの合計含有量は特に0.10〜0.91重量%において顕著であった。
(Examples 9 to 13)
As in Example 1, the beverages of Examples 9 to 13 were prepared so that the components and contents were as shown in Table 3, and the evaluation results for these were shown in the lower part of Table 3. As a result, Examples 9 to 13 were acidic beverages having high viscosity stability and excellent drinking feeling. The total content of xanthan gum and tamarind gum was particularly pronounced at 0.10 to 0.91 wt%.
以上のように、本発明に係るキサンタンガム及びタマリンドガムを含有することを特徴とする酸性飲料は、経時的な粘度安定性が高く、かつ、飲用感に優れたものであることが明らかとなった。
As described above, the acidic beverage characterized by containing the xanthan gum and the tamarind gum according to the present invention was found to have high viscosity stability over time and excellent drinking feeling. .
Claims (7)
Citric acid and sodium citrate are contained, The acidic drink of any one of Claims 1-5 characterized by the above-mentioned.
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Citations (7)
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JP2003125715A (en) * | 2001-10-26 | 2003-05-07 | Sanei Gen Ffi Inc | Drink jelly |
JP2004105031A (en) * | 2002-09-13 | 2004-04-08 | Lotte Co Ltd | Jellylike food and drink |
JP2005087031A (en) * | 2003-09-12 | 2005-04-07 | Suntory Ltd | Fruit juice drink |
JP2006262897A (en) * | 2005-02-25 | 2006-10-05 | Dainippon Sumitomo Pharma Co Ltd | Gel-shaped composition |
WO2008136397A1 (en) * | 2007-04-27 | 2008-11-13 | Nisshin Pharma Inc. | Composition for prevention and/or treatment of peptic ulcer |
JP2014000056A (en) * | 2012-06-20 | 2014-01-09 | Suntory Holdings Ltd | Beverages |
JP2014000055A (en) * | 2012-06-20 | 2014-01-09 | Suntory Holdings Ltd | LOW-pH BEVERAGES |
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JP2003125715A (en) * | 2001-10-26 | 2003-05-07 | Sanei Gen Ffi Inc | Drink jelly |
JP2004105031A (en) * | 2002-09-13 | 2004-04-08 | Lotte Co Ltd | Jellylike food and drink |
JP2005087031A (en) * | 2003-09-12 | 2005-04-07 | Suntory Ltd | Fruit juice drink |
JP2006262897A (en) * | 2005-02-25 | 2006-10-05 | Dainippon Sumitomo Pharma Co Ltd | Gel-shaped composition |
WO2008136397A1 (en) * | 2007-04-27 | 2008-11-13 | Nisshin Pharma Inc. | Composition for prevention and/or treatment of peptic ulcer |
JP2014000056A (en) * | 2012-06-20 | 2014-01-09 | Suntory Holdings Ltd | Beverages |
JP2014000055A (en) * | 2012-06-20 | 2014-01-09 | Suntory Holdings Ltd | LOW-pH BEVERAGES |
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