JP4041020B2 - Food for improving concentration - Google Patents
Food for improving concentration Download PDFInfo
- Publication number
- JP4041020B2 JP4041020B2 JP2003183816A JP2003183816A JP4041020B2 JP 4041020 B2 JP4041020 B2 JP 4041020B2 JP 2003183816 A JP2003183816 A JP 2003183816A JP 2003183816 A JP2003183816 A JP 2003183816A JP 4041020 B2 JP4041020 B2 JP 4041020B2
- Authority
- JP
- Japan
- Prior art keywords
- gaba
- concentration
- chocolate
- food
- cocoa
- 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.)
- Expired - Lifetime
Links
Description
【０００１】
【発明の属する技術分野】
本発明は、集中力を向上させる効果のある食品に関する。
【０００２】
【従来の技術】
集中力は、学習、スポーツ及び各種作業時等の多方面にわたり重要なものとして位置付けられており、「集中力をつけるには」といった内容で様々な方法が提案されている。
【０００３】
スポーツにおいては、練習により習得した技術を、必要な場所で存分に発揮できることが優秀なスポーツ選手としての条件となる。技術の習得自体は練習により可能になるが、習得した技術を適切な場面で発揮するには技術面の訓練のみでは補えない部分もあり、緊張状態においていかに集中力を発揮し、訓練の成果を存分に発揮できるかという心理面での訓練及び検討が必要である。そのために、様々なメンタルトレーニングが取り入れられてきた。
【０００４】
また、学習においても学習時間が長いからといって必ずしも優秀というわけではなく、短い時間の勉強でより多くの学習効果が得られることも非常によく知られており、集中力が関与していると考えられている。
【０００５】
集中力を向上させる方法としては、メンタルトレーニング、マインドコントロールといったような種々のトレーニング方法が確立されているが、充分な集中力を獲得するには膨大な時間と設備が必要である。
【０００６】
一方、食品として簡単に摂取することで集中力をアップさせる素材もいくつか報告されている（特開２００２−３２２０５３）が、長時間に渡る緊張状態で消耗した栄養成分を補う目的での利用が大多数を占め、心理面に直接的に働きかけ、より積極的に集中力を向上させるといったものは知られていない。
【０００７】
【発明が解決しようとする課題】
このような背景から、誰でも簡単にスポーツ、学習などの場面で集中力を向上させる効果のある素材が強く望まれている。
【０００８】
本発明は、心身に負担をかけることなく誰でも簡単に集中力を向上させる効果を付与することができる集中力向上食品を提供することを目的とする。
【０００９】
【課題を解決するための手段】
本発明者らは、前記課題について鋭意検討を行った結果、γ−アミノ酪酸（ＧＡＢＡ）とカカオポリフェノールの組み合わせで調製された食品を摂取することにより集中力を向上させる効果を有することを見出し、本発明を完成させた。
【００１０】
即ち、本発明の集中力向上食品は、GABA （γ−アミノ酪酸）及びカカオポリフェノールを含有し、前記 GABA （γ−アミノ酪酸）を 0.05 質量％以上含有することを特徴とする。
【００１２】
本発明の集中力向上食品は、カカオポリフェノールが0.1質量％以上含有されていることが好ましい。
【００１３】
本発明の集中力向上食品は、チョコレート、ココアドリンク、チョコレートタブレットから選ばれた１種であることが好ましい。
【００１５】
すなわち、本発明によれば簡便で心身に負担をかけることなく集中力を向上させる効果を有する食品を提供することができる。
【００１６】
【発明の実施形態】
本発明の集中力向上食品は、有効成分としてＧＡＢＡ及びカカオポリフェノールを含有する。
【００１７】
本発明におけるカカオの種類は特に限定するものではないが、クリオロ種、フォラステロ種、トリニタリオ種等が挙げられる。
【００１８】
本発明におけるＧＡＢＡとは、乳酸菌発酵により生産されるＧＡＢＡが望ましい。更に好ましくは、ラクトバチルス属の細菌から発酵法で生産されるＧＡＢＡのことであり、最も好ましいのは、ラクトバチルス ヒルガルディＫ−３株の細菌から発酵法で生産されるＧＡＢＡである。
【００１９】
上記の乳酸菌発酵溶液は、適宜凍結乾燥やスプレードライにて乾燥し、粉末化しても構わない。特に限定するものではないが、ＧＡＢＡの含有量は、液体で５％〜３０％、粉末状では１０〜９０％である。
【００２０】
本発明におけるチョコレートとは特に限定するものではないが、ミルクチョコレート、ココアパウダー、ココアドリンク、ブラックチョコレート、スイートチョコレートが挙げられる。
【００２１】
本発明のチョコレートの最終商品形態は特に限定するものではないが、板チョコレート、チョコレートドリンク、チョコレートシロップなどが考えられる。
【００２２】
以下に試験例、実施例を示し、本発明をより詳細に説明するが、その内容に制限されるものではない。
【００２３】
【実施例】
【実施例１】
ＧＡＢＡの調製
【００２４】
下記に示す組成の培地（ｐＨ５．０）５０Ｌを、９０℃、１０分間加熱殺菌した後、乳酸菌（Ｌａｃｔｏｂａｃｉｌｌｕｓ Ｈｉｌｇａｒｄｉｉ Ｋ−３株）を接種し、３０℃で３日間培養した。
【００２５】
この発酵液を９０℃で１０分間加熱殺菌した後、ろ過し得られたろ液を真空濃縮機で濃縮した後、凍結乾燥機にて乾燥し、粉砕後サンプルとした。
【００２６】
尚、本製造法は１例であり特に本特許を限定するものではない。
【００２７】
【実施例２】
ＧＡＢＡ含有チョコレートの調製
【００２８】
市販のカカオマスに、砂糖、脱脂粉乳、香料及び実施例１で得られたＧＡＢＡ粉末（商品名：ファーマギャバ２０ 株式会社 ファーマフーズ研究所製）０．３ｇを加え湿式磨砕により微粒子化する。さらにココアバターを加え練り上げ、成形し、ＧＡＢＡ含有チョコレート（ＧＡＢＡチョコレート）を調製した。ＧＡＢＡ以外の原料で調製したチョコレートをＣｏｎｔｒｏｌチョコレート（Ｃｏｎｔｒｏｌチョコレート）とした。尚、本処方は食品の１例であり特に本特許を限定するものではない。
【００２９】
【実施例３】
テアニン含有チョコレートの調製
【００３０】
集中力向上効果が報告されているＬ−テアニン（以下テアニンとする）を含有するチョコレートを実施例１と同様の方法で調製し（Ｌ−テアニン６０ｍｇ含有）、対照チョコレート（テアニンチョコレート）とした。
【００３１】
【試験例１】
ワープロ入力テストによる集中力評価試験
【００３２】
健常な成人被験者３０名を１０名づつ３グループに分け、実施例２及び実施例３で調製したチョコレートを用いた集中力評価試験を行った。集中力の評価は、一定時間単調なワープロ入力作業を行い、入力文字数の変動により評価した。チョコレートの摂取は、作業開始３０分前とした。グループ毎に以下に示す順序で１日１種類のサンプルチョコレートを摂取し、３日間にわたりテストを行った。結果を表２に示す。
【００３３】
【表１】
【表２】
＜ワープロテストによる入力文字数の変動＞
表２の結果より、ＧＡＢＡチョコレートを摂取した場合においては、３０名の被験者のうち２５名において、テアニンチョコレートを摂取した場合では、８名の被験者で入力文字数の増加が確認された。また、Ｃｏｎｔｒｏｌチョコレートにおいては、５名の被験者で若干の文字数の増加が確認できたが、大きな変動は認められず、ＧＡＢＡチョコレートの摂取により、単調作業における顕著な集中力の向上効果が確認できた。
【００３６】
【実施例４】
タブレットの調製
実施例１で得られたＧＡＢＡを用いて、以下の処方により試験用タブレットを４種類調製した。
【００３７】
１．ＧＡＢＡ＋カカオポリフェノール含有タブレットの処方（ＧＡＢＡ＋カカオタブレット）
２．ＧＡＢＡ含有タブレットの処方（ＧＡＢＡタブレット）
３．カカオ含有タブレットの処方（カカオタブレット）
４．Ｃｏｎｔｒｏｌタブレットの処方（Ｃｏｎｔｒｏｌタブレット）
【試験例２】
計算テストによる集中力評価試験１
【００４２】
様々な職業の被験者４０名を選定し、１０名づつ以下に示す４グループにわけ、実施例４で調製した４種類のタブレットを１日１種類づつ摂取し、４日間連続で試験を行った。
【００４３】
試験は、簡単な足し算を一定時間内に行いその正解率と回答数を比較し評価とした。結果を表４、表５に示す。
【００４４】
更には、▲１▼集中度▲２▼緊張感▲３▼注意力散漫感について主観的なアンケート調査を行った。結果を表６に示す。
【００４５】
【表３】
試験グループ
＜アンケート判定基準＞
判定 評価点
非常によい ５
少し良くなった ４
変化なし ３
少し悪化した ２
非常に悪化した １
【００４７】
【表４】
計算テストの正解率
【表５】
【表６】
表４、表５の結果から、ＧＡＢＡ＋カカオタブレットの摂取により、正解率、回答数共に著しく上昇することが確認できた。ＧＡＢＡタブレットの摂取では、正解率、回答数共に上昇する傾向が認められたが、顕著な上昇ではなかった。集中力向上効果が報告されているカカオについては、回答数の増加は確認できたが、正解率は、Ｃｏｎｔｒｏｌと変わらず顕著な変動は認められなかった。
【００５１】
アンケート調査の結果（表６、表７、表８）では、ＧＡＢＡ＋カカオポリフェノールタブレット、ＧＡＢＡタブレット共に、集中力の向上効果が確認できた。カカオポリフェノールタブレット、Ｃｏｎｔｒｏｌタブレットでは、若干の効果が認められたが顕著な効果ではなかった。
【００５２】
【実施例５】
ＧＡＢＡ含有ココアドリンクの調製
【００５３】
市販のココア粉末９．９ｇにＧＡＢＡとして１００ｍｇになるようにブレンドし、ＧＡＢＡ添加ココアを調製した。また、テアニンを１００ｍｇブレンドしたテアニン添加ココアを調製し、テアニン添加ココアとし、何も添加しない市販のココアを対照品とした。
【００５４】
【試験例３】
計算テストによる集中力評価試験２
【００５５】
実施例５にて調製したココアドリンクを用いて試験例２と同様に計算テストに
【００５６】
よる集中力評価試験を行った。ココアドリンクは、各サンプル共に１０ｇ／２００ｍｌになるようにお湯に溶解し、１日２回飲用した。
【００５７】
被験者は、４０名で１０名づつ４グループにわけ５日間連続で飲用した後に計算テストを実施し、これを１クールとした。その後２日間飲用しない日を経た後、更に別のサンプルを５日間飲用し、トータルで４種類のサンプルをグループ毎に飲用した。試験に用いた各サンプルは以下の通りである。
【００５８】
＜試験サンプル＞
１．市販ココア（対照品）
２．テアニン添加ココア
３．ＧＡＢＡ添加ココア
４．水（Ｃｏｎｔｒｏｌ）
結果を表９、表１０に示す。
【００５９】
【表９】
【表１０】
表９、表１０の結果から、ＧＡＢＡ添加ココアドリンクにおいて、顕著な集中力向上効果が確認できた。市販ココアドリンク、テアニン添加ココアドリンク共に若干の集中力の向上が認められたものの、顕著な変動ではなかった。
【００６２】
特に、ＧＡＢＡ添加ココアドリンクにおいては、集中力の持続効果が認められ、回答数の上昇が著しかった。
【００６３】
【本発明の効果】
本発明により、食品で集中力を付与することが可能となり、簡便で心身に負担の少ない集中力向上食品を提供するものであり、産業上の意義は極めて大きい。
【００６４】[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food having an effect of improving concentration.
[0002]
[Prior art]
Concentration is positioned as important in many fields such as learning, sports, and various tasks, and various methods have been proposed with the content of “How to apply concentration”.
[0003]
In sports, it is a condition as an excellent athlete to be able to fully demonstrate the skills acquired through practice in the necessary places. Technology acquisition itself is possible through practice, but there are parts that cannot be supplemented by technical training alone in order to demonstrate the acquired technology in appropriate situations. Psychological training and examination of whether it can be fully utilized are necessary. For that purpose, various mental training has been adopted.
[0004]
In addition, learning is not necessarily excellent just because the learning time is long, but it is well known that more learning effects can be obtained by studying in a short time, and concentration is involved. It is believed that.
[0005]
Various methods such as mental training and mind control have been established as methods for improving concentration. However, enormous time and equipment are required to acquire sufficient concentration.
[0006]
On the other hand, some materials that improve concentration by being easily consumed as food have been reported (Japanese Patent Application Laid-Open No. 2002-332053), but they are used for the purpose of supplementing nutrient components that have been consumed in tension for a long time. There is no known thing that occupies the majority, works directly on the psychological side, and improves concentration more positively.
[0007]
[Problems to be solved by the invention]
Against this background, there is a strong demand for materials that are effective for improving concentration in situations such as sports and learning.
[0008]
An object of the present invention is to provide a concentration-enhancing food that anyone can easily give the effect of improving concentration without burdening the mind and body.
[0009]
[Means for Solving the Problems]
As a result of intensive studies on the above problems, the present inventors have found that it has an effect of improving concentration by ingesting a food prepared with a combination of γ-aminobutyric acid (GABA) and cacao polyphenol, The present invention has been completed.
[0010]
That is, the food for improving concentration of the present invention contains GABA (γ-aminobutyric acid) and cacao polyphenol, and contains 0.05 % by mass or more of GABA (γ-aminobutyric acid) .
[0012]
Concentration improvement food of the present invention, it is preferred that the cocoa polyphenols is contained more than 0.1 wt%.
[0013]
The food for improving concentration of the present invention is preferably one selected from chocolate, cocoa drink, and chocolate tablet .
[0015]
That is, according to the present invention, it is possible to provide a food that is simple and has an effect of improving concentration without burdening the mind and body.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
The food for improving concentration of the present invention contains GABA and cacao polyphenol as active ingredients.
[0017]
Although the kind of cacao in this invention is not specifically limited, Cryolo species, Forastero species, Trinitario species, etc. are mentioned.
[0018]
The GABA in the present invention is preferably GABA produced by lactic acid bacteria fermentation. More preferred is GABA produced by fermentation from Lactobacillus bacteria, and most preferred is GABA produced by fermentation from Lactobacillus hilgardi K-3 bacteria.
[0019]
The above lactic acid bacteria fermentation solution may be suitably dried by freeze drying or spray drying to be powdered. Although not particularly limited, the GABA content is 5% to 30% for liquids and 10 to 90% for powders.
[0020]
Although it does not specifically limit with the chocolate in this invention, Milk chocolate, cocoa powder, a cocoa drink, black chocolate, and sweet chocolate are mentioned.
[0021]
Although the final product form of the chocolate of the present invention is not particularly limited, plate chocolate, chocolate drink, chocolate syrup and the like are conceivable.
[0022]
Test Examples and Examples are shown below to describe the present invention in more detail, but the present invention is not limited to the contents.
[0023]
【Example】
[Example 1]
Preparation of GABA [0024]
A medium (pH 5.0) having the composition shown below was sterilized by heating at 90 ° C. for 10 minutes, then inoculated with lactic acid bacteria (Lactobacillus Hilgaridi K-3 strain), and cultured at 30 ° C. for 3 days.
[0025]
The fermentation broth was sterilized by heating at 90 ° C. for 10 minutes, and then the filtrate obtained by filtration was concentrated with a vacuum concentrator, dried with a freeze dryer, and used as a sample after pulverization.
[0026]
In addition, this manufacturing method is an example and does not specifically limit this patent.
[0027]
[Example 2]
Preparation of GABA-containing chocolate
Sugar, skim milk powder, fragrance, and 0.3 g of GABA powder obtained from Example 1 (trade name: Pharma Gaba 20, Pharma Foods Laboratory Co., Ltd.) are added to commercially available cacao mass, and finely divided by wet grinding. Further, cocoa butter was added and kneaded and molded to prepare GABA-containing chocolate (GABA chocolate). Chocolate prepared with raw materials other than GABA was designated as Control chocolate. In addition, this prescription is an example of food and does not particularly limit this patent.
[0029]
[Example 3]
Preparation of theanine-containing chocolate
A chocolate containing L-theanine (hereinafter referred to as theanine), which has been reported to have an effect of improving concentration, was prepared in the same manner as in Example 1 (containing 60 mg of L-theanine), and used as a control chocolate (theanine chocolate).
[0031]
[Test Example 1]
Concentration evaluation test by word processor input test [0032]
Thirty healthy adult subjects were divided into 3 groups of 10 each, and a concentration evaluation test using the chocolate prepared in Example 2 and Example 3 was performed. Concentration was evaluated by performing a monotonous word processor input operation for a certain period of time and by changing the number of input characters. The intake of chocolate was 30 minutes before the start of work. Each group was ingested one type of sample chocolate per day in the order shown below and tested for 3 days. The results are shown in Table 2.
[0033]
[Table 1]
[Table 2]
<Changes in the number of input characters by word processor test>
From the results of Table 2, when GABA chocolate was ingested, 25 of 30 subjects ingested theanine chocolate, and in 8 subjects, an increase in the number of input characters was confirmed. Moreover, in Control chocolate, although the increase of the number of characters was able to be confirmed by five test subjects, a big fluctuation was not recognized, and the remarkable improvement effect of the concentration power in monotonous work was confirmed by ingestion of GABA chocolate. .
[0036]
[Example 4]
Preparation of Tablets Using GABA obtained in Example 1, four types of tablets for testing were prepared according to the following formulation.
[0037]
1. GABA + cacao polyphenol-containing tablet formulation (GABA + cacao tablet)
2. GABA-containing tablet formulation (GABA tablet)
3. Formulation of cocoa-containing tablets (cocoa tablets)
4). Control tablet prescription (Control tablet)
[Test Example 2]
Concentration evaluation test 1 by calculation test
[0042]
Forty subjects of various occupations were selected and divided into the following four groups of 10 people, and the four types of tablets prepared in Example 4 were ingested one by one a day and tested for 4 consecutive days.
[0043]
In the test, a simple addition was performed within a certain period of time, and the correct answer rate and the number of responses were compared for evaluation. The results are shown in Tables 4 and 5.
[0044]
In addition, a subjective questionnaire survey was conducted on (1) concentration, (2) tension, and (3) distraction. The results are shown in Table 6.
[0045]
[Table 3]
Exam group
<Questionnaire for questionnaire>
Judgment evaluation point <br/> Very good 5
A little better 4
No change 3
A little worse 2
Very worse 1
[0047]
[Table 4]
Calculation test accuracy rate
[Table 5]
[Table 6]
From the results of Tables 4 and 5, it was confirmed that both the correct answer rate and the number of responses were significantly increased by ingestion of GABA + cocoa tablets. Ingestion of GABA tablets showed a tendency to increase both the accuracy rate and the number of responses, but not a significant increase. For cacao, which has been reported to have an effect of improving concentration, the number of responses was confirmed to increase, but the correct answer rate was not different from Control, and no significant fluctuation was observed.
[0051]
As a result of the questionnaire survey (Tables 6, 7, and 8), it was confirmed that the GABA + cocoa polyphenol tablet and the GABA tablet had an effect of improving concentration. The cacao polyphenol tablet and the Control tablet showed some effects but not significant effects.
[0052]
[Example 5]
Preparation of GABA-containing cocoa drink
GABA-added cocoa was prepared by blending with 9.9 g of commercially available cocoa powder to a GABA of 100 mg. In addition, a theanine-added cocoa blended with 100 mg of theanine was prepared to give a theanine-added cocoa, and a commercially available cocoa to which nothing was added was used as a control product.
[0054]
[Test Example 3]
Concentration evaluation test 2 by calculation test
[0055]
Using the cocoa drink prepared in Example 5, the calculation test was conducted in the same manner as in Test Example 2.
Concentration evaluation test was conducted. The cocoa drink was dissolved in hot water so that each sample would be 10 g / 200 ml, and was taken twice a day.
[0057]
The test subjects were divided into 4 groups of 10 people, each of which was divided into 4 groups for 5 consecutive days, and then a calculation test was conducted. Then, after a day of not drinking for 2 days, another sample was drunk for 5 days, and a total of 4 types of samples were drunk for each group. Each sample used for the test is as follows.
[0058]
<Test sample>
1. Commercial cocoa (control product)
2. 2. Cocoa with theanine 3. GABA added cocoa Water (Control)
The results are shown in Tables 9 and 10.
[0059]
[Table 9]
[Table 10]
From the results of Tables 9 and 10, it was confirmed that the GABA-added cocoa drink had a significant concentration-enhancing effect. Although a slight improvement in concentration was observed for both the commercially available cocoa drink and the theanine-added cocoa drink, there was no significant fluctuation.
[0062]
In particular, in GABA-added cocoa drinks, a sustained effect of concentration was recognized, and the number of responses was significantly increased.
[0063]
[Effect of the present invention]
According to the present invention, it is possible to provide concentration with food, and it provides a food with improved concentration that is simple and less burdensome on the mind and body, and has significant industrial significance.
[0064]
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003183816A JP4041020B2 (en) | 2003-06-27 | 2003-06-27 | Food for improving concentration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003183816A JP4041020B2 (en) | 2003-06-27 | 2003-06-27 | Food for improving concentration |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2005013127A JP2005013127A (en) | 2005-01-20 |
| JP4041020B2 true JP4041020B2 (en) | 2008-01-30 |
Family
ID=34183762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003183816A Expired - Lifetime JP4041020B2 (en) | 2003-06-27 | 2003-06-27 | Food for improving concentration |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4041020B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006061088A (en) * | 2004-08-27 | 2006-03-09 | Pharma Foods International Co Ltd | Concentration power-improving drink or food |
| AU2006309588B2 (en) | 2005-11-07 | 2011-07-28 | Hiroshima University | Method of producing gaba-containing fermented product |
| AU2009201515B2 (en) * | 2008-05-14 | 2011-05-19 | Unilever Plc | Frozen confectionery products |
| EP2571502B1 (en) | 2010-05-19 | 2016-04-27 | Unilever N.V. | Theobromine for increasing hdl-cholesterol |
-
2003
- 2003-06-27 JP JP2003183816A patent/JP4041020B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2005013127A (en) | 2005-01-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ahmed et al. | Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract | |
| KR100459995B1 (en) | Lactobacillus bifidus growth promoting composition and use thereof | |
| CN104489096B (en) | A kind of high protein agalasisa sugar-milk and preparation method thereof | |
| Kakimov et al. | Amino acid composition of sour-milk drink with encapsulated probiotics | |
| JP4596304B2 (en) | Growth hormone secretion promoting composition | |
| Korkmaz et al. | Sensory, pH, synaeresis, water-holding capacity, and microbiological changes in homemade yogurt prepared with maca (Lepidium meyenii) powder and propolis extract | |
| TW202100175A (en) | Composition containing plant-derived extract and/or plant-derived processed product | |
| JP5855375B2 (en) | Anti-fatigue composition | |
| JP4041020B2 (en) | Food for improving concentration | |
| JP2005013211A (en) | Lactobacillus-containing food composition | |
| Haneen | Physicochemical, microbiological and sensory evaluation of yogurt prepared with date paste | |
| Abd-Allah et al. | Effect of black tea on some cariogenic bacteria | |
| CN111065274A (en) | Fermented milk for promoting increase of amino acid concentration in blood | |
| JP2005348656A (en) | Food and drink having relaxation effect | |
| Kharat et al. | Studies on proximate analysis and microbial analysis of probiotic chocolate | |
| CN114748608A (en) | Bead chewing gum pill for resisting oral cavity helicobacter pylori explosion and preparation method thereof | |
| Dinçoğlu et al. | Use of rose oil in probiotic fermented whey as a functional food | |
| WO2016194692A1 (en) | Anticariogenic agent and anticariogenic composition | |
| JP5122709B2 (en) | Composition for improving mental concentration | |
| Ehsani et al. | Effects of artichoke (Cynara scolymus L.) extract addition on microbiological and physico-chemical properties of probiotic yogurt. | |
| Skripleva et al. | Optimization of the recipe of yoghurt with additives and control of some quality attributes of new yoghurt recipe. | |
| Al-Wabel et al. | Biological evaluation of synbiotic fermented milk against lead acetate contamination in rats | |
| Singh et al. | Development of lassi containing Aloe vera juice and its quality characteristics | |
| Mule et al. | Manufacturing technology and production cost of ginger (Zingiber officinale L.) and Aloe vera (Aloe barbadensis) juice enriched probiotic (L. acidophilus) ice cream | |
| Elkot et al. | Development and characterization of a novel flavored functional fermented whey-based sports beverage fortified with Spirulina platensis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20060228 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20070727 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070807 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20071002 |
|
| TRDD | Decision of grant or rejection written | ||
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20071002 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20071106 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20071108 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101116 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 4041020 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20131116 Year of fee payment: 6 |
|
| 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 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |