JP2016111968A - Sport beverage - Google Patents
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Description
本発明はスポーツ飲料に関する。 The present invention relates to a sports beverage.
従来、知られているスポーツ飲料として、特許文献１には果汁由来の糖用屈折計示度が４〜６°Ｂｘであり、塩化ナトリウム、クエン酸ナトリウム、グルコン酸ナトリウム、及びアスコルビン酸ナトリウムから選択される１又は２以上のナトリウム塩由来のナトリウムが０．００５〜０．１重量％であり、飲料の浸透圧が２５０〜４００ｍＯｓｍ／ｋｇとなるように調整された、果汁及びナトリウム塩を原料とするスポーツ飲料が開示されている。
また、特許文献２には、運動能力を高めるスポーツ飲料として、約１．０重量％〜約１０．０重量％の量の炭水化物源；約５．０ｍＭ／Ｌ〜約４０．０ｍＭ／Ｌの量のアセテート源；および約３０ｍＭ／Ｌ〜約１８０ｍＭ／Ｌの量の１種又は複数種の電解質の水溶液を含むスポーツ飲料が開示されている。さらに、特許文献３には、澱粉加水分解物から、単糖類と２糖類の大部分を分画処理によって除去して得られる糖質をエネルギー源の主成分とするスポーツ飲料であって、澱粉加水分解物のＤＥが１５〜３５であること、及び分画処理後の糖質の浸透圧が１００〜１４０ｍＯｓｍ／ｋｇであることを特徴とするスポーツ飲料が開示されている。
As a conventionally known sports drink, Patent Document 1 has a refractometer reading for sugar derived from fruit juice of 4 to 6 ° Bx, and is selected from sodium chloride, sodium citrate, sodium gluconate, and sodium ascorbate. 1 or 2 or more sodium salt derived from 0.005 to 0.1% by weight and adjusted so that the osmotic pressure of the beverage is 250 to 400 mOsm / kg. A sports beverage is disclosed.
In addition, Patent Document 2 discloses a carbohydrate source in an amount of about 1.0 wt% to about 10.0 wt% as a sports drink for enhancing athletic ability; an amount of about 5.0 mM / L to about 40.0 mM / L. A sports beverage comprising an aqueous solution of one or more electrolytes in an amount of about 30 mM / L to about 180 mM / L. Further, Patent Document 3 discloses a sports drink having a carbohydrate obtained by removing most of monosaccharides and disaccharides from a starch hydrolyzate by fractionation as a main component of an energy source. A sports beverage is disclosed in which the DE of the degradation product is 15 to 35, and the osmotic pressure of the saccharide after fractionation is 100 to 140 mOsm / kg.
以上のように、従来のスポーツ飲料は水分、ミネラル及びエネルギー等の補給や、嗜好性に着眼した飲料であり、飲料の物性（例えば、粘度など）に着眼した例はない。例えば、特許文献１は、従来のスポーツ飲料が有する人工的な味や後味の悪さを改善することで、スポーツ時等の喉が渇いた状態における嗜好を満足させる爽快な香味を実現すると共に、水分、ミネラル及びエネルギー補給の機能を有する嗜好性及び機能性に富んだスポーツ飲料を提供することを目的としている。
また、特許文献２は乳酸生成を減少し、知覚される疲労を減少させ、かつ運動に伴って観察される正味体液損失を減少することを目的としており、特許文献３は高エネルギーで浸透圧が体内浸透圧に等しい３００ｍＯｓｍ／ｋｇ前後であり、低粘度で喉ごしがよいスポーツ飲料を提供することを目的としている。
As described above, conventional sports drinks are drinks that focus on replenishment of moisture, minerals, energy, and the like, and palatability, and there is no example that focuses on the physical properties (such as viscosity) of the drinks. For example, Patent Document 1 improves the artificial taste and bad aftertaste of conventional sports drinks, thereby realizing an exhilarating flavor that satisfies the taste in a thirsty state during sports, An object of the present invention is to provide a sports drink with rich taste and functionality that has a function of supplying minerals and energy.
Patent Document 2 aims to reduce lactic acid production, reduce perceived fatigue, and reduce the net fluid loss observed with exercise. Patent Document 3 has high energy and osmotic pressure. An object of the present invention is to provide a sports drink having a low viscosity and a good throat perspiration, which is about 300 mOsm / kg equal to the osmotic pressure in the body.
しかしながら、従来のスポーツ飲料は、運動時又は運動後などに飲用した場合に飲み込みづらく、場合によっては「むせ」を誘発しやすいという問題を有する。従って、本発明は運動時又は運動後であっても飲みやすいスポーツ飲料を提供することを目的とする。 However, the conventional sports drink has a problem that it is difficult to swallow when drinking at the time of exercise or after exercise, and in some cases it is easy to induce “seed”. Therefore, an object of the present invention is to provide a sports drink that is easy to drink even during exercise or after exercise.
本発明者らは、従来のスポーツ飲料が飲み込みにくい要因を検討し、上記課題を解決するべく、飲料の物性を検討することを新たに試みた。一方、従来のスポーツ飲料は、水分、ミネラルや機能性素材等の補給や、体内への浸透性などに着眼して数々の改良がなされてきたが、飲料が口から摂取されて食道に送り込まれるまでの飲みやすさに着目した例は皆無である。これは、スポーツ飲料は喉の渇きの改善目的で飲用されることが多く、清涼感や喉ごしの観点からサラサラとした低粘度であることが好ましいという技術常識があるためである。また、運動時に飲用されるスポーツ飲料の粘度が高くなると、飲料がかえって飲みにくくなるという技術常識があるためである。実際に、特許文献３には、スポーツ飲料はその粘度が高くなると、飲料としての口当たりや喉ごしが悪くなること、また、消化吸収が遅くなることで胃がもたれることが記載されている。
かかる技術常識の中、本発明ではスポーツ飲料に、一定の粘度をあえて付与することで、運動時又は運動後であっても飲みやすく、また、むせの発生が抑制されるという、従来技術から考えられないような驚くべき知見を得て本発明に至った。
The present inventors have studied a factor that makes it difficult for conventional sports drinks to be swallowed, and have newly tried to examine the physical properties of the drinks in order to solve the above problems. On the other hand, conventional sports drinks have been improved with a focus on supplementation of moisture, minerals, functional materials, etc., penetration into the body, etc., but drinks are taken from the mouth and sent to the esophagus There are no examples focusing on ease of drinking. This is because sports drinks are often drunk for the purpose of improving thirst, and there is a technical common sense that it is preferable to have a smooth and low viscosity from the viewpoint of a refreshing feeling and a sore throat. Moreover, it is because there is technical common sense that when the viscosity of a sports drink that is drunk during exercise increases, the drink becomes difficult to drink. In fact, Patent Document 3 describes that when a sports drink has a high viscosity, the mouthfeel and throat as a drink become worse, and the stomach is leaned by slow digestion and absorption.
In such technical common sense, in the present invention, it is considered from the prior art that, by giving a certain viscosity to a sports drink, it is easy to drink even during exercise or after exercise, and the occurrence of cracks is suppressed. The present inventors have obtained such surprising findings that could not be obtained.
本発明はかかる知見に基づいて完成したものであり、以下の実施態様を包含する。
項１．増粘多糖類を含有し、２０℃における粘度が１０〜１５００ｍＰａ・ｓであるスポーツ飲料。
項２．前記増粘多糖類として、少なくともキサンタンガム、グァーガム、タラガム、ローカストビーンガム及びネイティブ型ジェランガムからなる群から選択される１種以上を含有する、項１に記載のスポーツ飲料。
項３．運動時又は運動後に飲用されることを特徴とする、項１又は２に記載のスポーツ飲料。
The present invention has been completed based on such findings and includes the following embodiments.
Item 1. A sports beverage containing a thickening polysaccharide and having a viscosity at 20 ° C. of 10 to 1500 mPa · s.
Item 2. Item 2. The sports drink according to Item 1, comprising at least one selected from the group consisting of xanthan gum, guar gum, tara gum, locust bean gum, and native gellan gum as the thickening polysaccharide.
Item 3. Item 3. The sports drink according to Item 1 or 2, which is drunk during or after exercise.
本発明はまた、以下の実施態様を包含する。
項４．運動時又は運動後にスポーツ飲料を飲用しやすくするために、前記スポーツ飲料に増粘多糖類を添加することにより、スポーツ飲料の２０℃における粘度を１０〜１５００ｍＰａ・ｓに調整する方法。
The present invention also includes the following embodiments.
Item 4. A method of adjusting the viscosity at 20 ° C. of a sports drink to 10 to 1500 mPa · s by adding a thickening polysaccharide to the sports drink in order to facilitate drinking the sports drink during exercise or after exercise.
本発明によれば、運動時又は運動直後などの飲料が飲みづらい場面においても、飲みやすいスポーツ飲料を提供することができる。 According to the present invention, it is possible to provide a sports drink that is easy to drink even when it is difficult to drink a drink during exercise or immediately after exercise.
本発明においてスポーツ飲料とは、運動前、運動中又は運動後に飲用される飲料であれば、特に制限されない。
本発明に用いる増粘多糖類の種類は特に制限されず、可食性の増粘多糖類を利用できる。例えば、キサンタンガム、グァーガム、ローカストビーンガム、タラガム、タマリンドシードガム、アラビアガム、ガティガム、カシアガム、カラヤガム、プルラン、大豆多糖類、低メトキシルペクチン、ハイメトキシルペクチン、ネイティブ型ジェランガム、脱アシル型ジェランガム、寒天、グルコマンナン、アルギン酸、アルギン酸塩、アルギン酸プロピレングリコールエステル、ウェランガム、カッパカラギナン、イオタカラギナン、ラムダカラギナン、カルボキシメチルセルロース塩、サイリウムシードガム、セルロース、ラムザンガム、スクシノグルカンなどが挙げられる。これらの増粘多糖類は２種以上を組み合わせて使用することもできる。好ましい増粘多糖類はキサンタンガム、グァーガム、タラガム、ローカストビーンガム及びネイティブ型ジェランガムからなる群から選択される１種以上であり、より好ましい増粘多糖類はキサンタンガム及び／又はグァーガムである。
In the present invention, the sports drink is not particularly limited as long as it is a drink that is drunk before, during, or after exercise.
The kind in particular of the thickening polysaccharide used for this invention is not restrict | limited, An edible thickening polysaccharide can be utilized. For example, xanthan gum, guar gum, locust bean gum, tara gum, tamarind seed gum, gum arabic, gati gum, cassia gum, karaya gum, pullulan, soy polysaccharide, low methoxyl pectin, high methoxyl pectin, native gellan gum, deacylated gellan gum, agar, Examples include glucomannan, alginic acid, alginate, propylene glycol alginate, welan gum, kappa carrageenan, iota carrageenan, lambda carrageenan, carboxymethylcellulose salt, psyllium seed gum, cellulose, lambzan gum, succinoglucan and the like. These thickening polysaccharides can be used in combination of two or more. A preferred thickening polysaccharide is at least one selected from the group consisting of xanthan gum, guar gum, tara gum, locust bean gum and native gellan gum, and a more preferred thickening polysaccharide is xanthan gum and / or guar gum.
スポーツ飲料における増粘多糖類の含量は、飲料の粘度が１０〜１５００ｍＰａ・ｓの範囲内であれば特に制限されないが、例えば、増粘多糖類としてキサンタンガムを用いる場合は、飲料における好ましい含量は０．０５〜１．８質量％であり、より好ましい含量は０．１〜１．６質量％である。また、増粘多糖類としてキサンタンガム以外の増粘多糖類を用いる場合は、飲料における好ましい含量は０．１５〜１．１質量％であり、より好ましい含量は０．２〜１質量％である。 The content of the thickening polysaccharide in the sports beverage is not particularly limited as long as the viscosity of the beverage is in the range of 10 to 1500 mPa · s. For example, when xanthan gum is used as the thickening polysaccharide, the preferable content in the beverage is 0. 0.05 to 1.8% by mass, and a more preferable content is 0.1 to 1.6% by mass. Moreover, when using thickening polysaccharides other than a xanthan gum as a thickening polysaccharide, the preferable content in a drink is 0.15-1.1 mass%, and a more preferable content is 0.2-1 mass%.
本発明のスポーツ飲料は、増粘多糖類を含有し、２０℃における粘度が１０〜１５００ｍＰａ・ｓであることを特徴とする。好ましい粘度は１５〜１０００ｍＰａ・ｓであり、より好ましい粘度は２０〜５００ｍＰａ・ｓである。当該粘度が１０ｍＰａ・ｓを下回ると、運動中や運動後などに飲料が飲みづらく、場合によってはむせが生じる。一方、当該粘度が１５００ｍＰａ・ｓを上回ると、飲料を飲んだ時の喉ごしや清涼感が悪化し、かえって飲みづらくなる。また、本発明において、増粘多糖類を用いずに、２０℃における粘度が１０〜１５００ｍＰａ・ｓであるスポーツ飲料を調製した場合は、飲料を飲んだ時の喉越しや清涼感が悪くなる。 The sports drink of the present invention contains a thickening polysaccharide and has a viscosity of 10 to 1500 mPa · s at 20 ° C. A preferred viscosity is 15 to 1000 mPa · s, and a more preferred viscosity is 20 to 500 mPa · s. When the viscosity is less than 10 mPa · s, it is difficult to drink the beverage during exercise or after exercise, and in some cases, the beverage is peeled off. On the other hand, if the viscosity exceeds 1500 mPa · s, the throat sensation and refreshing sensation at the time of drinking the beverage deteriorates, making it difficult to drink. In the present invention, when a sports drink having a viscosity of 10 to 1500 mPa · s at 20 ° C. is prepared without using a thickening polysaccharide, the feeling over the throat and the refreshing feeling when drinking the drink are deteriorated.
本発明において「２０℃における粘度」は、以下の方法に従って測定される。
（粘度の測定方法）
高さ１２０ｍｍ、直径４０ｍｍ及び容量１１０ｍＬのスクリュー瓶に飲料を入れる。２０℃で３０分放置後、Ｂ型回転粘度計を用いて、回転数６０ｒｐｍに設定して測定する。
In the present invention, “viscosity at 20 ° C.” is measured according to the following method.
(Measurement method of viscosity)
Place the beverage in a screw bottle of 120 mm height, 40 mm diameter and 110 mL capacity. After standing at 20 ° C. for 30 minutes, using a B-type rotational viscometer, the rotational speed is set to 60 rpm and the measurement is performed.
本発明のスポーツ飲料に含まれる成分は特に制限されないが、例えば、水分補給、ミネラル補給又はエネルギー補給等の目的に応じて、糖質、ビタミン、ミネラル、タンパク質、コラーゲン、ペプチド、アミノ酸、油脂、機能性素材（例えば、コエンザイムＱ１０、カルニチン、グルコサミン、ポリフェノール）、酸味料、果汁、甘味料、香料及び色素などの成分を適宜含有することができる。 Ingredients contained in the sports drink of the present invention are not particularly limited. For example, depending on the purpose of hydration, mineral supply or energy supply, carbohydrates, vitamins, minerals, proteins, collagen, peptides, amino acids, fats and oils, functions Components such as sexual materials (for example, coenzyme Q10, carnitine, glucosamine, polyphenol), acidulants, fruit juices, sweeteners, fragrances, and pigments can be appropriately contained.
本発明のスポーツ飲料のブリックスは特に制限されないが、好ましいブリックスは３０度以下であり、より好ましくは２５度以下、更に好ましくは２０度以下、更により好ましくは１５度以下である。スポーツ飲料におけるブリックスを上記範囲とすることで、飲みやすさと清涼感を兼ね備えるスポーツ飲料を提供できる。
従来は、スポーツ飲料の粘度が高くなると清涼感が悪化すると考えられていたが、本発明によれば、増粘多糖類を用いて飲料の粘度を特定範囲に調整することで、意外にも、スポーツ飲料特有の清涼感を維持しつつ、運動時や運動後等の飲みやすさを兼ね備える飲料を提供することができる。
一方、スポーツ飲料のブリックスが３０度を大きく上回ると、飲料の粘度によっては、飲みやすさや喉ごしが悪化する場合がある。
The brix of the sports drink of the present invention is not particularly limited, but the preferred brix is 30 degrees or less, more preferably 25 degrees or less, still more preferably 20 degrees or less, and even more preferably 15 degrees or less. By setting the Brix in the sports drink to the above range, it is possible to provide a sports drink having both ease of drinking and a refreshing feeling.
Conventionally, it was thought that the refreshing feeling deteriorated when the viscosity of sports drinks increased, but according to the present invention, by adjusting the viscosity of the drinks to a specific range using a thickening polysaccharide, surprisingly, It is possible to provide a beverage that is easy to drink while exercising or after exercising, while maintaining a refreshing feeling peculiar to sports beverages.
On the other hand, when the Brix of a sports drink greatly exceeds 30 degrees, depending on the viscosity of the drink, the ease of drinking and the throat may deteriorate.
本発明においてブリックスとは、屈折糖度計で測定した値をいう。屈折糖度計は、測定対象となる液体に含まれる物質（可溶性固形分）の濃度によって光の屈折率が異なる性質を利用したものである。具体的には、試料液と、その試料液を置くプリズムとの屈折率の差を測定し、それをブリックスとして読み取れるようにしたものである。従って、本発明では１０％のショ糖溶液と同等の屈折率を有するものをブリックス１０度という。屈折糖度計として、例えばＡＴＡＧＯ社製デジタル糖度（濃度）計ＰＲ−１０１αを例示できる In the present invention, Brix refers to a value measured with a refractometer. The refractive saccharimeter utilizes the property that the refractive index of light varies depending on the concentration of a substance (soluble solid content) contained in a liquid to be measured. Specifically, the difference in refractive index between the sample liquid and the prism on which the sample liquid is placed is measured so that it can be read as a Brix. Accordingly, in the present invention, a material having a refractive index equivalent to that of a 10% sucrose solution is referred to as Brix 10 degrees. An example of a refractive sugar content meter is a digital sugar content (concentration) meter PR-101α manufactured by ATAGO
以上のように、本発明のスポーツ飲料は、２５℃における飲料の粘度を１０〜１５００ｍＰａ・ｓに調整することで、飲みやすい飲料を提供することができる。例えば、運動する前や運動中、運動後などの飲用に適した飲料である。例えば、ランニング中など、振動している状態で飲用される場合（運動中）や、心拍数や高く、呼吸がみだれやすい運動後に飲用される場合など、通常時と比べて飲料を飲みづらい場合において、従来のスポーツ飲料と比べて飲みやすいという利点を有する。 As described above, the sports beverage of the present invention can provide a beverage that is easy to drink by adjusting the viscosity of the beverage at 25 ° C. to 10 to 1500 mPa · s. For example, it is a beverage suitable for drinking before, during and after exercise. For example, when it is difficult to drink compared to the normal time, such as when running while oscillating, such as running (exercising), or when drinking after exercise with high heart rate and high breathing tendency It has the advantage that it is easy to drink compared with the conventional sports drink.
なお、本発明のスポーツ飲料は食品設計の観点から、非アルコール飲料であることが好ましい。 The sports drink of the present invention is preferably a non-alcoholic drink from the viewpoint of food design.
以下、本発明の内容を以下の実施例、比較例を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。 Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto.
実験例１ スポーツ飲料の調製
（スポーツ飲料の調製）
表１に示す処方に従い、２０℃の水にグラニュー糖、アミノ酸及び増粘多糖類（キサンタンガム、グァーガム）を適宜添加、撹拌し、スポーツ飲料を調製した。アミノ酸は、分岐鎖アミノ酸として、バリン、ロイシン及びイソロイシンを用いた。また、飲料のブリックスはＡＴＡＧＯ社製デジタル糖度計を用いて測定した。
Experimental Example 1 Preparation of sports drink ( preparation of sports drink)
According to the formulation shown in Table 1, granulated sugar, amino acids and thickening polysaccharides (xanthan gum, guar gum) were appropriately added to 20 ° C. water and stirred to prepare a sports drink. As amino acids, valine, leucine and isoleucine were used as branched chain amino acids. Moreover, the brix of the beverage was measured using a digital sugar meter manufactured by ATAGO.
（スポーツ飲料の評価）
（粘度の測定）
以下の条件に従って、スポーツ飲料の粘度を測定した。結果を表２に示す。
高さ１２０ｍｍ、直径４０ｍｍ及び容量１１０ｍＬのスクリュー瓶に飲料を入れる。２０℃で３０分放置後、Ｂ型回転粘度計を用いて、回転数６０ｒｐｍに設定して測定する。
（飲みやすさの評価）
時速１０ｋｍで平地をランニングし、ランニング開始から１０分後に走りながら、調製したスポーツ飲料を飲用し、飲みやすさを評価した。評価はパネラー５名（Ａ〜Ｅ、男性、２５〜３９歳）で行った。結果を表２に示す。
(Evaluation of sports drinks)
(Measurement of viscosity)
The viscosity of the sports drink was measured according to the following conditions. The results are shown in Table 2.
Place the beverage in a screw bottle of 120 mm height, 40 mm diameter and 110 mL capacity. After standing at 20 ° C. for 30 minutes, using a B-type rotational viscometer, the rotational speed is set to 60 rpm and the measurement is performed.
(Evaluation of ease of drinking)
While running on a flat ground at a speed of 10 km / h and running 10 minutes after the start of running, the prepared sports drink was drunk and the ease of drinking was evaluated. Evaluation was performed by five panelists (AE, male, 25-39 years old). The results are shown in Table 2.
キサンタンガム又はグァーガムを含有し、２０℃における粘度が１２〜１４４０ｍＰａ・ｓであるスポーツ飲料（実施例１−１〜１−４）は、意外にも飲みやすい飲料であった。具体的には、口内で飲料が適度のまとまりを有し、また、喉への付着が小さく、走りながらでも飲みやすい飲料であった。更には、粘度を有しつつも清涼感があった。
一方、粘度が低いスポーツ飲料（比較例１−１、１−２及び１−４）は、口内で飲料が広がりやすく、走りながら飲みづらい又は喉に引っかかりむせやすいものであった。また、粘度が１５００ｍＰａ・ｓを超えたスポーツ飲料（比較例１−３及び１−５）は、口内や喉への付着（べとつき）が大きく、非常に飲みづらかった。更には、清涼感がなかった。
Sports beverages (Examples 1-1 to 1-4) containing xanthan gum or guar gum and having a viscosity of 12 to 1440 mPa · s at 20 ° C. were surprisingly easy to drink. Specifically, the beverage has a moderate unity in the mouth, has a small adhesion to the throat, and is a beverage that is easy to drink while running. Furthermore, there was a refreshing feeling while having viscosity.
On the other hand, the low-viscosity sports drinks (Comparative Examples 1-1, 1-2, and 1-4) were liable to spread in the mouth, and were difficult to drink while running or easily caught in the throat. In addition, sports drinks (Comparative Examples 1-3 and 1-5) having a viscosity exceeding 1500 mPa · s had large adhesion (stickiness) to the mouth and throat, and were very difficult to drink. Furthermore, there was no refreshing feeling.
Claims (4)
A method of adjusting the viscosity at 20 ° C. of a sports drink to 10 to 1500 mPa · s by adding a thickening polysaccharide to the sports drink in order to facilitate drinking the sports drink during exercise or after exercise.
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| US6033713A (en) * | 1998-03-13 | 2000-03-07 | Hormel Foods Corporation | Thickened hydrolyte isotonic beverage |
| JP2005087031A (en) * | 2003-09-12 | 2005-04-07 | Suntory Ltd | Fruit juice drink |
| JP2009118742A (en) * | 2007-11-12 | 2009-06-04 | Asahi Kasei Chemicals Corp | Milk stabilizer |
| JP2009219370A (en) * | 2008-03-13 | 2009-10-01 | Fujifilm Corp | Food composition containing salacia genus plant |
| US20100178397A1 (en) * | 2007-05-07 | 2010-07-15 | Stetzer Douglas A | Food thickening agent, method for producing food thickening agent |
| JP2011217759A (en) * | 2011-07-05 | 2011-11-04 | Meiji Co Ltd | Transparent water drink |
| JP2013176356A (en) * | 2012-01-31 | 2013-09-09 | Taisho Pharmaceutical Co Ltd | Beverage |
| JP2014018087A (en) * | 2012-07-12 | 2014-02-03 | Lotte Co Ltd | Edible composition having improved flavor persistence |
| JP2014023478A (en) * | 2012-07-27 | 2014-02-06 | Asahi Kasei Chemicals Corp | Tablet type thickening agents |
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- 2014-12-16 JP JP2014253975A patent/JP2016111968A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6033713A (en) * | 1998-03-13 | 2000-03-07 | Hormel Foods Corporation | Thickened hydrolyte isotonic beverage |
| JP2005087031A (en) * | 2003-09-12 | 2005-04-07 | Suntory Ltd | Fruit juice drink |
| US20100178397A1 (en) * | 2007-05-07 | 2010-07-15 | Stetzer Douglas A | Food thickening agent, method for producing food thickening agent |
| JP2009118742A (en) * | 2007-11-12 | 2009-06-04 | Asahi Kasei Chemicals Corp | Milk stabilizer |
| JP2009219370A (en) * | 2008-03-13 | 2009-10-01 | Fujifilm Corp | Food composition containing salacia genus plant |
| JP2011217759A (en) * | 2011-07-05 | 2011-11-04 | Meiji Co Ltd | Transparent water drink |
| JP2013176356A (en) * | 2012-01-31 | 2013-09-09 | Taisho Pharmaceutical Co Ltd | Beverage |
| JP2014018087A (en) * | 2012-07-12 | 2014-02-03 | Lotte Co Ltd | Edible composition having improved flavor persistence |
| JP2014023478A (en) * | 2012-07-27 | 2014-02-06 | Asahi Kasei Chemicals Corp | Tablet type thickening agents |
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