JP6152251B2 - Spring turmeric component-containing beverage and method for adjusting flavor with spring turmeric component - Google Patents
Spring turmeric component-containing beverage and method for adjusting flavor with spring turmeric component Download PDFInfo
- Publication number
- JP6152251B2 JP6152251B2 JP2012131108A JP2012131108A JP6152251B2 JP 6152251 B2 JP6152251 B2 JP 6152251B2 JP 2012131108 A JP2012131108 A JP 2012131108A JP 2012131108 A JP2012131108 A JP 2012131108A JP 6152251 B2 JP6152251 B2 JP 6152251B2
- Authority
- JP
- Japan
- Prior art keywords
- extract
- spring turmeric
- turmeric
- spring
- licorice
- 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.)
- Active
Links
- 235000003373 curcuma longa Nutrition 0.000 title claims description 106
- 235000003392 Curcuma domestica Nutrition 0.000 title claims description 105
- 235000013976 turmeric Nutrition 0.000 title claims description 105
- 235000013361 beverage Nutrition 0.000 title claims description 79
- 238000000034 method Methods 0.000 title claims description 17
- 239000000796 flavoring agent Substances 0.000 title claims description 6
- 235000019634 flavors Nutrition 0.000 title claims description 6
- 244000008991 Curcuma longa Species 0.000 title description 91
- 230000002378 acidificating effect Effects 0.000 claims description 74
- 229940052016 turmeric extract Drugs 0.000 claims description 62
- 235000020240 turmeric extract Nutrition 0.000 claims description 61
- 239000008513 turmeric extract Substances 0.000 claims description 61
- 229940069445 licorice extract Drugs 0.000 claims description 41
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 35
- 239000000284 extract Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000003960 organic solvent Substances 0.000 claims description 26
- 244000163122 Curcuma domestica Species 0.000 claims description 21
- 235000019640 taste Nutrition 0.000 claims description 21
- 235000012754 curcumin Nutrition 0.000 claims description 17
- 229940109262 curcumin Drugs 0.000 claims description 17
- 239000004148 curcumin Substances 0.000 claims description 17
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims description 17
- 235000013599 spices Nutrition 0.000 claims description 14
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 11
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 9
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 9
- 229940010454 licorice Drugs 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 6
- 241000202807 Glycyrrhiza Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 40
- 235000019606 astringent taste Nutrition 0.000 description 15
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 13
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 12
- 238000000605 extraction Methods 0.000 description 12
- 239000002904 solvent Substances 0.000 description 12
- 206010013911 Dysgeusia Diseases 0.000 description 11
- 235000003599 food sweetener Nutrition 0.000 description 10
- 239000003765 sweetening agent Substances 0.000 description 10
- 244000303040 Glycyrrhiza glabra Species 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 4
- 235000003398 Curcuma aromatica Nutrition 0.000 description 4
- 239000004376 Sucralose Substances 0.000 description 4
- 235000010358 acesulfame potassium Nutrition 0.000 description 4
- 229960004998 acesulfame potassium Drugs 0.000 description 4
- 239000000619 acesulfame-K Substances 0.000 description 4
- -1 acidulants Substances 0.000 description 4
- 235000017803 cinnamon Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000012046 mixed solvent Substances 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 235000019408 sucralose Nutrition 0.000 description 4
- 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 4
- 241000196324 Embryophyta Species 0.000 description 3
- 240000006927 Foeniculum vulgare Species 0.000 description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 229960000367 inositol Drugs 0.000 description 2
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 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 description 1
- RBCOYOYDYNXAFA-UHFFFAOYSA-L (5-hydroxy-4,6-dimethylpyridin-3-yl)methyl phosphate Chemical compound CC1=NC=C(COP([O-])([O-])=O)C(C)=C1O RBCOYOYDYNXAFA-UHFFFAOYSA-L 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000003092 Artemisia dracunculus Nutrition 0.000 description 1
- 240000001851 Artemisia dracunculus Species 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 244000089719 Bergera koenigii Species 0.000 description 1
- 235000008734 Bergera koenigii Nutrition 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000014375 Curcuma Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 description 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 240000005183 Lantana involucrata Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 244000125380 Terminalia tomentosa Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000001264 anethum graveolens Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 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
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- LTINPJMVDKPJJI-UHFFFAOYSA-N iodinated glycerol Chemical compound CC(I)C1OCC(CO)O1 LTINPJMVDKPJJI-UHFFFAOYSA-N 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 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
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
本発明は、春ウコン成分に起因する不快な呈味が調整された春ウコン成分含有酸性飲料に関する。 The present invention relates to a spring turmeric component-containing acidic beverage in which an unpleasant taste due to the spring turmeric component is adjusted.
本発明はまた、春ウコン成分含有酸性飲料における春ウコン成分に起因する不快な呈味を調整する方法に関する。 The present invention also relates to a method for adjusting an unpleasant taste caused by a spring turmeric component in a spring turmeric component-containing acidic beverage.
ウコンは東南アジアを中心に、世界中の熱帯・亜熱帯地域で栽培されるショウガ科ウコン属の植物である。独特な香気と風味を有することから香辛料として、また生薬として古くから用いられている。最近では、根茎に含まれるクルクミンに抗炎症、抗腫瘍、肝機能改善、悪酔いの防止等のさまざまな効果があることが報告され、ウコンは、健康食品としても注目されている。 Turmeric is a plant belonging to the genus Turmeric belonging to the ginger family cultivated in tropical and subtropical regions around the world, mainly in Southeast Asia. Since it has a unique aroma and flavor, it has long been used as a spice and as a herbal medicine. Recently, curcumin contained in rhizomes has been reported to have various effects such as anti-inflammatory, anti-tumor, liver function improvement, and prevention of sickness, and turmeric is attracting attention as a health food.
今日、ウコンの有用性に着目し、ウコン成分を配合した様々な飲食品が開発されており、中でも、ウコン成分を配合した酸性飲料はウコン独特の土臭さや苦味が抑えられ、飲みやすく、人気が高い。 Today, focusing on the usefulness of turmeric, various foods and beverages containing turmeric ingredients have been developed. Among them, acidic drinks containing turmeric ingredients have a unique earthy odor and bitterness that are easy to drink and are popular. high.
一般にウコンと呼ばれているのは、日本では秋ウコン・ターメリック(学名Curcuma longa)を指し、クルクミンを豊富に含み、上記飲料をはじめとする様々な飲食品や医薬品等に用いられている。 What is generally called turmeric refers to autumn turmeric turmeric (scientific name: Curcuma longa), which is rich in curcumin, and is used in various foods and beverages including the above beverages and pharmaceuticals.
一方、春ウコン・キョウオウ(学名Curcuma aromatica)もまた、秋ウコンと同様に古くから生薬として用いられている。 On the other hand, spring turmeric Kyōou (scientific name: Curcuma aromatica) has also been used as a herbal medicine for a long time, just like autumn turmeric.
根茎に含まれる有用成分の含有比が春ウコンと秋ウコンとでは大きく異なることが知られており、例えば、秋ウコンの根茎に含まれるクルクミン量は春ウコンのおよそ10倍であり、一方、春ウコンの根茎に含まれる精油成分およびミネラルの量はそれぞれ、秋ウコンのおよそ5倍及びおよそ7倍である。根茎に含まれる成分の含有比の違いから、春ウコンは秋ウコンに比べて、苦味等の不快な呈味が強い。そのため、飲食品等には、苦味等の不快な呈味が比較的少ない秋ウコンが利用されることが多い。 It is known that the content ratio of useful components contained in rhizomes is greatly different between spring turmeric and autumn turmeric. For example, the amount of curcumin contained in the rhizome of autumn turmeric is about 10 times that of spring turmeric, while in the spring The amount of essential oil components and minerals contained in turmeric rhizomes is about 5 times and 7 times that of autumn turmeric, respectively. Due to the difference in the content ratio of the components contained in the rhizome, spring turmeric has a stronger unpleasant taste such as bitterness than autumn turmeric. For this reason, autumn turmeric is often used for food and drink and the like, which has a relatively low unpleasant taste such as bitterness.
本発明者らは、春ウコン成分を含有する飲料が酸性のpH値を有する場合に、苦味が低減する反面、渋み等の不快な呈味が強く感じられることを見出した。そして、一般的に用いられる甘味料を春ウコン成分を含有する酸性飲料に添加した場合、当該渋み等の不快な呈味をマスキングできないばかりか、酸性飲料として良好な甘みを実現できないことを見出した。 The present inventors have found that when a beverage containing a spring turmeric component has an acidic pH value, bitterness is reduced, but unpleasant taste such as astringency is strongly felt. And when adding a commonly used sweetener to an acidic beverage containing spring turmeric ingredients, it was found that not only the unpleasant taste such as astringency can be masked, but also good sweetness cannot be realized as an acidic beverage. .
そこで、本発明は、春ウコン成分に起因する不快な呈味が調整された春ウコン成分含有酸性飲料を提供することを目的とする。本発明はまた、春ウコン成分含有酸性飲料における春ウコン成分に起因する不快な呈味を調整する方法を提供することを目的とする。 Then, an object of this invention is to provide the spring turmeric component containing acidic drink by which the unpleasant taste resulting from a spring turmeric component was adjusted. Another object of the present invention is to provide a method for adjusting the unpleasant taste caused by the spring turmeric component in the spring turmeric component-containing acidic beverage.
本発明者らは上記課題を解決すべく鋭意検討した結果、春ウコン抽出物とカンゾウ抽出物を組み合わせて酸性飲料に配合することによって、春ウコン成分に起因する不快な呈味を調整できることを見出し、本発明を完成させるに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that unpleasant taste caused by spring turmeric components can be adjusted by combining spring turmeric extract and licorice extract into an acidic beverage. The present invention has been completed.
すなわち、本発明は以下の発明を包含する。
[1] (A)春ウコン抽出物、及び
(B)カンゾウ抽出物、を含有する、春ウコン成分含有酸性飲料。
[2] pHが5以下である、[1]の春ウコン成分含有酸性飲料。
[3] 春ウコン抽出物とカンゾウ抽出物とを重量比にして1:0.0025〜1:5の割合で含有する、[1]又は[2]の春ウコン成分含有酸性飲料。
[4] さらに、秋ウコン抽出物を含有する、[1]〜[3]のいずれかの春ウコン成分含有酸性飲料。
[5] 秋ウコン抽出物がクルクミンを含む、[4]の春ウコン成分含有酸性飲料。
[6] さらに、香辛料抽出物を含有する、[1]〜[5]のいずれかの春ウコン成分含有酸性飲料。
[7] [1]〜[6]のいずれかの春ウコン成分含有酸性飲料が入れられた、容器詰飲料。
[8] 酸性飲料材料に春ウコン抽出物及びカンゾウ抽出物を加配する工程を含む、春ウコン成分含有酸性飲料の製造方法。
[9] 春ウコン抽出物とカンゾウ抽出物とを重量比にして1:0.0025〜1:5の割合で加配する、[8]の製造方法。
[10] 酸性飲料材料に春ウコン抽出物及びカンゾウ抽出物を加配する工程を含む、春ウコン成分含有酸性飲料における春ウコン成分に起因する風味を調整する方法。
[11] 春ウコン成分含有酸性飲料における、春ウコン成分に起因する不快な呈味を低減する、[10]の方法。
[12] 春ウコン抽出物とカンゾウ抽出物とを重量比にして1:0.0025〜1:5の割合で加配する、[10]又は[11]の方法。
That is, the present invention includes the following inventions.
[1] A spring turmeric component-containing acidic beverage comprising (A) spring turmeric extract and (B) licorice extract.
[2] The spring turmeric component-containing acidic beverage according to [1], which has a pH of 5 or less.
[3] The spring turmeric component-containing acidic beverage according to [1] or [2], wherein the spring turmeric extract and licorice extract are contained in a weight ratio of 1: 0.0025 to 1: 5.
[4] The spring turmeric component-containing acidic beverage according to any one of [1] to [3], further comprising an autumn turmeric extract.
[5] The spring turmeric component-containing acidic beverage according to [4], wherein the autumn turmeric extract contains curcumin.
[6] The spring turmeric component-containing acidic beverage according to any one of [1] to [5], further comprising a spice extract.
[7] A packaged beverage containing the spring turmeric component-containing acidic beverage of any one of [1] to [6].
[8] A method for producing an acidic beverage containing spring turmeric ingredients, comprising a step of adding spring turmeric extract and licorice extract to an acidic beverage material.
[9] The process according to [8], wherein the spring turmeric extract and licorice extract are added at a weight ratio of 1: 0.0025 to 1: 5.
[10] A method for adjusting a flavor attributed to a spring turmeric component in a spring turmeric component-containing acidic beverage, comprising a step of adding a spring turmeric extract and a licorice extract to the acidic beverage material.
[11] The method according to [10], wherein an unpleasant taste caused by the spring turmeric component in the acidic beverage containing the spring turmeric component is reduced.
[12] The method according to [10] or [11], wherein the spring turmeric extract and licorice extract are added at a weight ratio of 1: 0.0025 to 1: 5.
本発明によれば、春ウコン成分に起因する不快な呈味が調整された春ウコン成分含有酸性飲料を提供することができる。春ウコン抽出物とカンゾウ抽出物を酸性飲料に配合することによって、春ウコン成分に起因する不快な呈味を低減することができ、かつ酸性飲料として良好な甘みを付与することができる。 ADVANTAGE OF THE INVENTION According to this invention, the spring turmeric component containing acidic drink by which the unpleasant taste resulting from a spring turmeric component was adjusted can be provided. By blending the spring turmeric extract and licorice extract into an acidic beverage, unpleasant taste caused by the spring turmeric component can be reduced, and good sweetness can be imparted as an acidic beverage.
本発明の春ウコン成分含有酸性飲料は、春ウコン抽出物及びカンゾウ抽出物を含有する。
(春ウコン抽出物)
本発明において「春ウコン抽出物」とは、春ウコンと通称される学名Curcuma aromaticaの根茎の抽出物を指す。
The spring turmeric component-containing acidic beverage of the present invention contains spring turmeric extract and licorice extract.
(Spring turmeric extract)
In the present invention, “spring turmeric extract” refers to a rhizome extract of the scientific name Curcuma aromatica , commonly called spring turmeric.
春ウコン抽出物は、春ウコンの根茎部分を有機溶媒、水、熱水などの抽出溶媒を用いて抽出し、加熱及び/又は減圧して抽出溶媒を揮発させることにより得ることができる。 The spring turmeric extract can be obtained by extracting a rhizome part of spring turmeric using an extraction solvent such as an organic solvent, water, hot water, etc., and volatilizing the extraction solvent by heating and / or decompressing.
抽出溶媒としては、アルコールやヘキサン、アセトン等の有機溶媒を用いることができ、好ましくはアルコール等の親水性有機溶媒である。アルコール等の親水性有機溶媒と水との混合溶媒による春ウコン抽出物も好適に利用できる。親水性有機溶媒と水との混合比は特に限定されないが、例えば重量比で10:90〜90:10の範囲が好ましく、20:80〜50:50の範囲がより好ましい。アルコールとしてはエタノールが好ましい。 As the extraction solvent, an organic solvent such as alcohol, hexane, and acetone can be used, and a hydrophilic organic solvent such as alcohol is preferable. Spring turmeric extract using a mixed solvent of a hydrophilic organic solvent such as alcohol and water can also be suitably used. The mixing ratio of the hydrophilic organic solvent and water is not particularly limited. For example, the weight ratio is preferably in the range of 10:90 to 90:10, and more preferably in the range of 20:80 to 50:50. Ethanol is preferred as the alcohol.
本発明の春ウコン成分含有酸性飲料における春ウコン抽出物の含有量は、特に限定されないが100mlあたり、10〜600mg、好ましくは10〜300mgを配合することができる。春ウコン抽出物は、春ウコンの乾燥原体の量にして50〜3000mg配合されることが好ましい。 Although content of the spring turmeric extract in the spring turmeric component containing acidic drink of this invention is not specifically limited, 10-600 mg per 100 ml, Preferably 10-300 mg can be mix | blended. It is preferable that the spring turmeric extract is blended in an amount of 50 to 3000 mg as a dry raw material of spring turmeric.
春ウコン抽出物は、必要に応じて、微粒子化されたものを用いても良い。春ウコン抽出物の微粒子化は公知の手法(例えば、特開2011−250709号公報に記載の「微粒子化処理方法」)を用いて行うことができる。 The spring turmeric extract may be finely divided as necessary. Spring turmeric extract can be microparticulated using a known method (for example, “a microparticulation treatment method” described in JP 2011-250709 A).
(カンゾウ抽出物)
本発明において「カンゾウ抽出物」とは、カンゾウ属(Glycyrrhiza)に属する植物の根茎の抽出物を指す。本発明において、カンゾウ属に属する植物としては、ウラルカンゾウ(学名Glycyrrhiza uralensis)またはスペインカンゾウ(学名Glycyrrhiza glabra)等を好適に利用できる(ただし、これらに限定はされない)。
(Licorice extract)
In the present invention, the term “licorice extract” refers to an extract of rhizomes of plants belonging to the genus Glycyrrhiza . In the present invention, as a plant belonging to the genus Licorice, Ural licorice (scientific name Glycyrrhiza uralensis ) or Spanish licorice (scientific name Glycyrrhiza glabra ) can be suitably used (but is not limited thereto).
カンゾウ抽出物は、食品添加物公定書(厚生労働省)の仕様に適合するものを指す。
カンゾウ抽出物は、カンゾウの根茎部分を有機溶媒、水、熱水などの抽出溶媒を用いて抽出し、加熱及び/又は減圧して抽出溶媒を揮発させることにより得ることができる。
Licorice extract refers to those that meet the specifications of the Food Additives Official (Ministry of Health, Labor and Welfare)
The licorice extract can be obtained by extracting the rhizome part of licorice using an extraction solvent such as an organic solvent, water, hot water, etc., and volatilizing the extraction solvent by heating and / or reducing pressure.
抽出溶媒としては、アルコールやヘキサン、アセトン等の有機溶媒を用いることができ、好ましくはアルコール等の親水性有機溶媒である。アルコール等の親水性有機溶媒と水との混合溶媒によるカンゾウ抽出物も好適に利用できる。親水性有機溶媒と水との混合比は特に限定されないが、例えば重量比で10:90〜90:10の範囲が好ましく、20:80〜50:50の範囲がより好ましい。アルコールとしてはエタノールが好ましい。 As the extraction solvent, an organic solvent such as alcohol, hexane, and acetone can be used, and a hydrophilic organic solvent such as alcohol is preferable. Licorice extract using a mixed solvent of a hydrophilic organic solvent such as alcohol and water can also be suitably used. The mixing ratio of the hydrophilic organic solvent and water is not particularly limited. For example, the weight ratio is preferably in the range of 10:90 to 90:10, and more preferably in the range of 20:80 to 50:50. Ethanol is preferred as the alcohol.
本発明の春ウコン成分含有酸性飲料は、春ウコン抽出物とカンゾウ抽出物とを重量比にして、1:0.0025〜1:5、好ましくは1:0.05〜1:4の割合で含むのが望ましい。したがって、春ウコン成分含有酸性飲料におけるカンゾウ抽出物の含有量は、特に限定されないが100mlあたり、1.5〜50mg、好ましくは15〜40mgを配合することができる。カンゾウ抽出物は、カンゾウの乾燥原体の量にして6〜200mg配合されるか、グリチルリチン酸の量にして0.1〜3.3mg配合されることが好ましい。 The spring turmeric component-containing acidic beverage of the present invention has a weight ratio of spring turmeric extract and licorice extract in a ratio of 1: 0.0025 to 1: 5, preferably 1: 0.05 to 1: 4. It is desirable to include. Therefore, the content of the licorice extract in the spring turmeric component-containing acidic beverage is not particularly limited, but 1.5 to 50 mg, preferably 15 to 40 mg can be blended per 100 ml. The licorice extract is preferably blended in an amount of 6 to 200 mg in terms of the dry mass of licorice, or 0.1 to 3.3 mg in terms of the amount of glycyrrhizic acid.
(カンゾウ抽出物、pH値による効果)
本発明の春ウコン成分含有酸性飲料は、酸性飲料であることを特徴とする。春ウコン成分含有飲料を酸性飲料とすることによって、春ウコン成分に起因する苦味が低減し、かつ酸味があり、すっきりと飲みやすい美味しい飲料が達成され、春ウコンの健康成分を手軽に摂取することができる。本発明の春ウコン成分含有酸性飲料のpH値は、5以下、好ましくは4.6未満、さらに好ましくは4.0未満である。pH値の下限は特に限定されないが、味覚(酸味)の面から通常はpH値は2.5以上とすることが好ましい。特に好ましくは、本発明の春ウコン成分含有酸性飲料のpH値は、2.5〜3.9である。なお本発明においてpH値は20℃で測定された値を指す。
(Effective by licorice extract, pH value)
The spring turmeric component-containing acidic beverage of the present invention is an acidic beverage. By making spring turmeric ingredient-containing beverages acidic beverages, the bitterness caused by spring turmeric ingredients is reduced, and a delicious beverage that has a sour taste and is easy to drink is achieved. Can do. The pH value of the spring turmeric component-containing acidic beverage of the present invention is 5 or less, preferably less than 4.6, and more preferably less than 4.0. The lower limit of the pH value is not particularly limited, but the pH value is usually preferably 2.5 or more from the viewpoint of taste (acidity). Particularly preferably, the pH value of the spring turmeric component-containing acidic beverage of the present invention is 2.5 to 3.9. In the present invention, the pH value refers to a value measured at 20 ° C.
本発明の春ウコン成分含有酸性飲料のpH値は、酸味料等の量を適宜調節することにより調節することができる。 The pH value of the spring turmeric component-containing acidic beverage of the present invention can be adjusted by appropriately adjusting the amount of acidulant and the like.
一方、春ウコン成分含有飲料を酸性とすることによって、春ウコン成分に起因する不快な呈味が強く感じられるという問題がある。酸性飲料における春ウコン成分に起因する不快な呈味としては、特に後味に感じられる「渋み」が挙げられる。 On the other hand, there is a problem that unpleasant taste due to the spring turmeric component is strongly felt by making the spring turmeric component-containing beverage acidic. As an unpleasant taste resulting from the spring turmeric component in an acidic beverage, “astringency” particularly felt in the aftertaste can be mentioned.
一般的に、飲料における「苦味」、「渋み」等の不快な呈味は、甘味料を配合することによってマスキングして調整することができる。甘味料としては、一般的に果糖ブドウ糖液糖、アセスルファムカリウム、スクラロース等が用いられる。しかし、下記実施例にて詳述するとおり、酸性飲料において、春ウコン抽出物とこれらの甘味料を組み合わせて配合しても、春ウコン成分に起因する不快な呈味を十分に低減することができない(すなわち、不快感を与えない程度、又は飲みやすさを感じる程度にまで低減することができない)。そればかりでなく、配合した甘味料に起因して、単調な甘みまたは不自然な甘味を生じ、酸性飲料としての清涼感が損なわれる等の問題を生じる。 In general, unpleasant tastes such as “bitter taste” and “astringency” in beverages can be adjusted by masking by blending sweeteners. As a sweetener, fructose glucose liquid sugar, acesulfame potassium, sucralose, etc. are generally used. However, as described in detail in the following examples, in acidic beverages, even when blended with spring turmeric extract and these sweeteners, the unpleasant taste caused by spring turmeric components can be sufficiently reduced. Cannot (ie, cannot be reduced to a level that does not cause discomfort or ease of drinking). In addition, due to the blended sweetener, problems such as monotonous sweetness or unnatural sweetness and a deterioration of the refreshing feeling as an acidic beverage arise.
これに対して、酸性飲料において、春ウコン抽出物とカンゾウ抽出物を組み合わせて配合することによって、春ウコン成分に起因する不快な呈味を不快感を与えない程度又は飲みやすさを感じる程度にまで低減することができると共に、酸性飲料の清涼感を生かすことのできる、自然な甘味を付与することができる。すなわち、酸性飲料における春ウコン成分の風味に対する、春ウコン抽出物とカンゾウ抽出物の組み合わせの効果は、春ウコン抽出物と果糖ブドウ糖液糖等の組み合わせの効果とは明確に異なる。 On the other hand, in acidic beverages, by combining spring turmeric extract and licorice extract in combination, the unpleasant taste caused by the spring turmeric component does not cause discomfort or ease of drinking Natural sweetness that can make use of the refreshing feeling of acidic beverages. That is, the effect of the combination of the spring turmeric extract and licorice extract on the flavor of the spring turmeric component in the acidic beverage is clearly different from the effect of the combination of the spring turmeric extract and fructose glucose liquid sugar.
また、カンゾウ抽出物は、春ウコン抽出物に加えて秋ウコン抽出物を含有する酸性飲料における、これら抽出物に起因する不快な呈味(秋ウコン抽出物を含有することで前記の「渋み」がより顕在化する)も同様に、低減することができる。 Moreover, the licorice extract is an unpleasant taste caused by these extracts in the acidic beverage containing the autumn turmeric extract in addition to the spring turmeric extract (the above-mentioned “astringency” by containing the autumn turmeric extract) Can be reduced as well.
(他の成分)
本発明の春ウコン成分含有酸性飲料は水に上記の成分が含有されたものであるが、一又は複数の他の成分が更に含有されてもよい。
(Other ingredients)
The spring turmeric component-containing acidic beverage of the present invention is one in which the above components are contained in water, but one or a plurality of other components may further be contained.
「他の成分」は飲料として許容される成分である限り特に限定されない。
「他の成分」としては、秋ウコン抽出物が挙げられる。秋ウコン抽出物とは、秋ウコンと通称される学名Curcuma long LINNEに由来する抽出物を指す。
The “other ingredients” are not particularly limited as long as they are ingredients acceptable as a beverage.
“Other ingredients” include autumn turmeric extract. Autumn turmeric extract refers to an extract derived from the scientific name Curcuma long LINNE, commonly known as autumn turmeric.
秋ウコン抽出物は、秋ウコンの根茎部分を有機溶媒、水、熱水などの抽出溶媒を用いて抽出し、加熱及び/又は減圧して抽出溶媒を揮発させることにより得ることができる。抽出溶媒としては、アルコールやヘキサン、アセトン等の有機溶媒を用いることができ、好ましくはアルコール等の親水性有機溶媒である。アルコール等の親水性有機溶媒と水との混合溶媒による秋ウコン抽出物も好適に利用できる。親水性有機溶媒と水との混合比は特に限定されないが、例えば重量比で10:90〜90:10の範囲が好ましく、20:80〜50:50の範囲がより好ましい。アルコールとしてはエタノールが好ましい。このようにして得られた抽出物には、ウコン色素(特に、クルクミン)が含有される。 The autumn turmeric extract can be obtained by extracting the rhizome part of autumn turmeric using an extraction solvent such as an organic solvent, water, hot water, etc., and heating and / or reducing the pressure to volatilize the extraction solvent. As the extraction solvent, an organic solvent such as alcohol, hexane, and acetone can be used, and a hydrophilic organic solvent such as alcohol is preferable. An autumn turmeric extract using a mixed solvent of a hydrophilic organic solvent such as alcohol and water can also be suitably used. The mixing ratio of the hydrophilic organic solvent and water is not particularly limited. For example, the weight ratio is preferably in the range of 10:90 to 90:10, and more preferably in the range of 20:80 to 50:50. Ethanol is preferred as the alcohol. The extract thus obtained contains a turmeric pigment (particularly curcumin).
「秋ウコン抽出物」は、ウコン色素(特に、クルクミン)であっても良い。ウコン色素は、秋ウコンの根茎部分より、温時エタノールで、熱時油脂若しくはプロピレングリコールで、又は室温時〜熱時ヘキサン若しくはアセトンで抽出して得られるものであり、このようにして得られたウコン色素は主にクルクミンを含む。 The “autumn turmeric extract” may be a turmeric pigment (particularly curcumin). The turmeric pigment is obtained by extracting from the rhizome part of autumn turmeric with hot ethanol, hot oil or propylene glycol, or room temperature to hot hexane or acetone. Turmeric pigments mainly contain curcumin.
本発明の春ウコン成分含有酸性飲料における秋ウコン抽出物の含有量は、特に限定されないが、クルクミン量にして100mlあたり、3〜50mg、好ましくは10〜40mgを配合することができる。 The content of the autumn turmeric extract in the spring turmeric component-containing acidic beverage of the present invention is not particularly limited, but 3 to 50 mg, preferably 10 to 40 mg per 100 ml in terms of curcumin amount can be blended.
また、「他の成分」としては、香辛料抽出物が挙げられる。香辛料としては、シナモン、フェンネル、スターアニス、カルダモン、クミン、コリアンダー、トウガラシ、コショウ、メッチ、マスタード、ガーリック、ジンジャー、ディルシード、ナツメグ、クローブ、アニスシード、アジャワン、セージ、オレガノ、タラゴン、陳皮、ローレル、ローリエ、カレーリーフ等が挙げられるが、これらに限定はされない。香辛料としては、シナモン、フェンネルが好ましい。 Moreover, a spice extract is mentioned as "other components." Spices include cinnamon, fennel, star anise, cardamom, cumin, coriander, pepper, pepper, metch, mustard, garlic, ginger, dillseed, nutmeg, clove, anise seed, ajawan, sage, oregano, tarragon, cinnamon, laurel , Bay leaf, curry leaf and the like, but are not limited thereto. As the spices, cinnamon and fennel are preferable.
香辛料抽出物としては、香辛料を水蒸気蒸留法を用いて抽出して得たもの等を用いることができる。また、抽出物は、香辛料を有機溶媒、水、熱水などの抽出溶媒を用いて抽出し、加熱及び/又は減圧して抽出溶媒を揮発させることにより得ることができる。抽出溶媒としては、アルコールやヘキサン、アセトン等の有機溶媒を用いることができ、好ましくはアルコール等の親水性有機溶媒である。アルコール等の親水性有機溶媒と水との混合溶媒による香辛料抽出物も好適に利用できる。親水性有機溶媒と水との混合比は特に限定されないが、例えば重量比で10:90〜90:10の範囲が好ましく、20:80〜50:50の範囲がより好ましい。アルコールとしてはエタノールが好ましい。 As a spice extract, what was obtained by extracting a spice using a steam distillation method can be used. The extract can be obtained by extracting the spice using an extraction solvent such as an organic solvent, water, hot water, etc., and volatilizing the extraction solvent by heating and / or decompressing. As the extraction solvent, an organic solvent such as alcohol, hexane, and acetone can be used, and a hydrophilic organic solvent such as alcohol is preferable. A spice extract using a mixed solvent of a hydrophilic organic solvent such as alcohol and water can also be suitably used. The mixing ratio of the hydrophilic organic solvent and water is not particularly limited. For example, the weight ratio is preferably in the range of 10:90 to 90:10, and more preferably in the range of 20:80 to 50:50. Ethanol is preferred as the alcohol.
本発明の春ウコン成分含有酸性飲料における香辛料抽出物の含有量は、特に限定されないが、100mlあたり、1〜1000mg、好ましくは1〜100mgを配合することができる。 Although content of the spice extract in the spring turmeric component containing acidic drink of this invention is not specifically limited, 1-1000 mg per 100 ml, Preferably 1-100 mg can be mix | blended.
さらに、「他の成分」としては、甘味料、酸味料、増粘剤、イノシトール、香料、酸化防止剤、ビタミン類等が挙げられる。 Furthermore, examples of the “other ingredients” include sweeteners, acidulants, thickeners, inositol, fragrances, antioxidants, vitamins and the like.
甘味料としては、カンゾウ抽出物以外の飲料品に一般的に用いられるものが挙げられ、例えば、果糖ブドウ糖液糖、アセスルファムカリウム、スクラロース、ソーマチン、アスパルテーム、ネオテーム、ステビア、環状オリゴ糖、果糖、ブドウ糖、はちみつ等が挙げられる。これらの甘味料は、本発明の春ウコン成分含有酸性飲料の甘味のバランスを調整するために添加することができる。つまり、カンゾウ抽出物によってもたらされた甘みのバランスを損なわない範囲でこれらを適宜併用し得る。 Sweeteners include those commonly used in beverages other than licorice extract, such as fructose glucose liquid sugar, acesulfame potassium, sucralose, thaumatin, aspartame, neotame, stevia, cyclic oligosaccharides, fructose, glucose Honey and the like. These sweeteners can be added in order to adjust the sweetness balance of the spring turmeric component-containing acidic beverage of the present invention. That is, these can be used in combination as long as they do not impair the balance of sweetness brought about by the licorice extract.
酸味料としては、クエン酸、リンゴ酸、グルコン酸、酒石酸、或いはこれらの塩等が挙げられる。
増粘剤としては、ジェランガム、キサンタンガム、ペクチン、グアーガム等の増粘多糖類が挙げられる。
酸化防止剤としては、ビタミンC、酵素処理ルチン、カテキン等が挙げられる。
ビタミン類としては、ビタミンC、ビタミンB1、ビタミンB6、ビタミンE、ナイアシン等が挙げられる。
Examples of the acidulant include citric acid, malic acid, gluconic acid, tartaric acid, and salts thereof.
Thickeners include thickening polysaccharides such as gellan gum, xanthan gum, pectin, guar gum and the like.
Examples of the antioxidant include vitamin C, enzyme-treated rutin, catechin and the like.
Vitamins include vitamin C, vitamin B 1 , vitamin B 6 , vitamin E, niacin and the like.
甘味料、酸味料、増粘剤、イノシトール、香料、酸化防止剤、ビタミン類等は、当業者が飲料に通常採用する範囲内の量で適宜配合することができる。 Sweeteners, acidulants, thickeners, inositol, fragrances, antioxidants, vitamins, and the like can be appropriately blended in amounts within the range that those skilled in the art normally employ in beverages.
本発明の春ウコン成分含有酸性飲料は、容器詰飲料とすることができる。
本発明の春ウコン成分含有酸性飲料を収容するための容器は、飲料用容器として使用される容器を適宜用いることができ、限定されないが、ポリエチレンテレフタレート(PET)製容器、所謂PETボトルや、金属缶容器等が挙げられる。容器の形態は特に限定されない。また、容器の容量は特に限定されないが、例えば50〜500ml(典型的には50ml、100ml、150ml、200ml、250ml、300ml、350ml、400ml、450ml又は500ml)、好ましくは100〜200mlとすることができる。
本発明の春ウコン成分含有飲料を容器に収容する手段は任意である。
The spring turmeric component-containing acidic beverage of the present invention can be a container-packed beverage.
As a container for containing the spring turmeric component-containing acidic beverage of the present invention, a container used as a beverage container can be appropriately used. Although not limited, a container made of polyethylene terephthalate (PET), a so-called PET bottle, or metal A can container etc. are mentioned. The form of the container is not particularly limited. Further, the capacity of the container is not particularly limited, but for example 50 to 500 ml (typically 50 ml, 100 ml, 150 ml, 200 ml, 250 ml, 300 ml, 350 ml, 400 ml, 450 ml or 500 ml), preferably 100 to 200 ml. it can.
The means for containing the spring turmeric component-containing beverage of the present invention in a container is optional.
本発明の春ウコン成分含有酸性飲料は、前記春ウコン抽出物及びカンゾウ抽出物、必要に応じて上述のような他の成分、並びに残部として水を混合して製造することができる。春ウコン抽出物、カンゾウ抽出物及び他の成分の配合量は上記したとおりである。酸性飲料材料に春ウコン抽出物及びカンゾウ抽出物を加配することによって、春ウコン成分含有酸性飲料の春ウコン成分による風味を調整し、不快な呈味(苦味や渋み等)が不快感を与えない程度、又は飲みやすさを感じる程度にまで低減され、かつ酸性飲料の清涼感を生かすことのできる、自然な甘味が付与された、春ウコン成分含有酸性飲料を得ることができる。 The spring turmeric component-containing acidic beverage of the present invention can be produced by mixing the spring turmeric extract and licorice extract, other components as described above as necessary, and water as the balance. The amount of spring turmeric extract, licorice extract and other ingredients is as described above. By adding the spring turmeric extract and licorice extract to the acidic beverage material, the flavor of the spring turmeric component-containing acidic beverage is adjusted by the spring turmeric component, and unpleasant taste (bitterness, astringency, etc.) does not cause discomfort It is possible to obtain a spring turmeric component-containing acidic beverage to which natural sweetness is imparted that can be reduced to such a level that it feels easy to drink or can take advantage of the refreshing feeling of an acidic beverage.
以下に、実施例を挙げて本発明をさらに具体的に説明するが、本発明の範囲は、それらの実施例によって制限されないものとする。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited by these examples.
1.材料
表1に示す原料を混合して、100mLの水溶液とし、93℃に加熱したものを金属缶にホットパックして、実施例1〜3および比較例1〜6で示す春ウコン成分含有飲料を調製した。各飲料のpHはクエン酸を加えて調整した。
1. Materials The ingredients shown in Table 1 are mixed to make a 100 mL aqueous solution, and the one heated to 93 ° C. is hot-packed in a metal can, and the spring turmeric component-containing beverages shown in Examples 1 to 3 and Comparative Examples 1 to 6 are used. Prepared. The pH of each beverage was adjusted by adding citric acid.
なお、春ウコン抽出物は、春ウコン(Curcuma aromatica)の根茎部分を含水エタノール(30重量%エタノール水溶液)を用いて抽出し、減圧してエタノールを揮発させることにより得たものである。春ウコン抽出物100mgは、春ウコンの乾燥原体500mgに相当する。 The spring turmeric extract was obtained by extracting the rhizome part of spring turmeric ( Curcuma aromatica ) using hydrous ethanol (30 wt% aqueous ethanol solution) and volatilizing the ethanol under reduced pressure. 100 mg of spring turmeric extract is equivalent to 500 mg of dry raw turmeric.
クルクミンは、秋ウコン抽出物の形態で用いた。秋ウコン抽出物は、秋ウコン(Curcuma aromatica)の根茎部分をアセトンを用いて抽出し、減圧してエタノールを揮発させることにより得たものである。この秋ウコン抽出物にはクルクミンが含有される。 Curcumin was used in the form of autumn turmeric extract. The autumn turmeric extract is obtained by extracting the rhizome part of autumn turmeric ( Curcuma aromatica ) with acetone and evaporating ethanol under reduced pressure. This autumn turmeric extract contains curcumin.
カンゾウ抽出物は、カンゾウの根茎部分を含水エタノール(30重量%エタノール水溶液)を用いて抽出し、減圧してエタノールを揮発させることにより得たものである。なお、カンゾウ抽出物40mgは、カンゾウの乾燥原体160mgに相当する。 The licorice extract is obtained by extracting the rhizome part of licorice with water-containing ethanol (30 wt% aqueous ethanol solution) and volatilizing the ethanol under reduced pressure. In addition, 40 mg of licorice extract corresponds to 160 mg of dried licorice raw material.
フェンネルおよびシナモンの香辛料抽出物は、各香辛料を水蒸気蒸留法を用いて抽出して得たものである。 The fennel and cinnamon spice extracts are obtained by extracting each spice using a steam distillation method.
2.評価
上記1より得られた春ウコン成分含有飲料の官能評価の結果を表2に示す。
2. Evaluation Table 2 shows the results of sensory evaluation of the spring turmeric component-containing beverage obtained from 1 above.
春ウコン抽出物を含有する飲料は、pH値が酸性である場合には、後味の苦味は低減する傾向であるが、後味の渋みが強く感じられ、春ウコン抽出物に加えて、さらにクルクミンを含有することによって後味の渋みがより強く感じられた(比較例1−3)。 Beverages containing spring turmeric extract tend to reduce aftertaste bitterness when the pH value is acidic, but the astringency of aftertaste is strongly felt, and in addition to spring turmeric extract, curcumin is added. By containing, the aftertaste astringency was felt more strongly (Comparative Example 1-3).
酸性の飲料における後味の苦味や渋みをマスキングする目的で、果糖ぶどう糖液糖、アセスルファムカリウム、スクラロースをそれぞれ春ウコン抽出物及びクルクミンと組み合わせて配合したところ、果糖ぶどう糖液糖を用いた場合には、後味の渋味が低減したものの、甘みのバランスを大きく欠く結果を招き、アセスルファムカリウム及びスクラロースを用いた場合には、後味の渋みは依然として感じられ、加えて、甘みのバランスを欠く結果を招いた(比較例4−6)。 For the purpose of masking the aftertaste bitterness and astringency in acidic beverages, fructose glucose liquid sugar, acesulfame potassium, sucralose were combined with spring turmeric extract and curcumin, respectively, when fructose glucose liquid sugar was used, Although the aftertaste astringency was reduced, it resulted in a lack of sweetness balance, and when using acesulfame potassium and sucralose, the aftertaste astringency was still felt and in addition, the result was a lack of sweetness balance. (Comparative Example 4-6).
すなわち、これらの甘味料を酸性飲料に配合するのみでは、春ウコン抽出物及びクルクミンによる後味の苦味や渋みを低減し、かつ酸性飲料として良好な甘みを実現することはできないことが明らかとなった。 That is, it became clear that only by blending these sweeteners into an acidic beverage, the aftertaste bitterness and astringency caused by spring turmeric extract and curcumin can be reduced, and good sweetness cannot be realized as an acidic beverage. .
一方、酸性の飲料に、春ウコン抽出物とカンゾウ抽出物を組み合わせて配合したところ、後味の苦味や渋みが顕著に低減し、また甘みのバランスも良好であった(実施例3)。春ウコン抽出物及びクルクミンを含有する酸性飲料においても、同様の結果が得られ(実施例2)、また、カンゾウ抽出物に加えて、香辛料抽出物を配合することによって、後味の渋みをさらに低減できることが明らかとなった(実施例1)。 On the other hand, when the spring turmeric extract and licorice extract were combined in an acidic beverage, the aftertaste bitterness and astringency were significantly reduced, and the sweetness balance was also good (Example 3). Similar results were obtained in an acidic beverage containing spring turmeric extract and curcumin (Example 2), and the astringency of the aftertaste was further reduced by adding a spice extract in addition to the licorice extract. It became clear that it was possible (Example 1).
これらの結果より、酸性飲料においては、春ウコン抽出物(及びクルクミン)とカンゾウ抽出物を組み合わせて配合することによって、春ウコン抽出物(及びクルクミン)による後味の苦味や渋みを低減できると共に、酸性飲料として良好な甘みを実現できることが示された。 From these results, in acidic beverages, by combining spring turmeric extract (and curcumin) and licorice extract in combination, the aftertaste bitterness and astringency due to spring turmeric extract (and curcumin) can be reduced. It was shown that good sweetness can be realized as a beverage.
Claims (16)
(B)カンゾウ抽出物、を含有し、pHが5以下である春ウコン成分含有酸性飲料。 A spring turmeric component-containing acidic beverage containing (A) spring turmeric extract, and (B) licorice extract, and having a pH of 5 or less.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012131108A JP6152251B2 (en) | 2012-06-08 | 2012-06-08 | Spring turmeric component-containing beverage and method for adjusting flavor with spring turmeric component |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012131108A JP6152251B2 (en) | 2012-06-08 | 2012-06-08 | Spring turmeric component-containing beverage and method for adjusting flavor with spring turmeric component |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2013252118A JP2013252118A (en) | 2013-12-19 |
JP6152251B2 true JP6152251B2 (en) | 2017-06-21 |
Family
ID=49950189
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012131108A Active JP6152251B2 (en) | 2012-06-08 | 2012-06-08 | Spring turmeric component-containing beverage and method for adjusting flavor with spring turmeric component |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6152251B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101954325B1 (en) * | 2014-06-16 | 2019-03-05 | 유니젠, 인크. | Compositions and methods for managing or improving bone disorders, cartilage disorders, or both |
JP6473526B2 (en) * | 2018-01-29 | 2019-02-20 | ハウスウェルネスフーズ株式会社 | Bisacron extraction method |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000295977A (en) * | 1999-04-14 | 2000-10-24 | Haru Engineering:Kk | Production of turmeric juice |
JP3643081B2 (en) * | 2002-02-13 | 2005-04-27 | 株式会社京都栄養化学研究所 | Health food manufacturing method |
JP2006087337A (en) * | 2004-09-22 | 2006-04-06 | Yamaka Shoyu Kk | Beverage composition |
CN1879824A (en) * | 2006-05-14 | 2006-12-20 | 干石亮 | A medicinal liquor for treating damp-heat accumulation type liver cirrhosis and method for preparing same |
JP2011125323A (en) * | 2009-11-20 | 2011-06-30 | Sawa Sangyo Kk | Method for producing functional antioxidation tea |
JP5909040B2 (en) * | 2010-10-15 | 2016-04-26 | ハウス食品グループ本社株式会社 | Coated granule containing unpleasant taste component and solid composition for oral consumption |
CN102191150A (en) * | 2011-03-18 | 2011-09-21 | 宁夏添春酒业有限公司 | Medlar fermentation health fruit wine |
-
2012
- 2012-06-08 JP JP2012131108A patent/JP6152251B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
JP2013252118A (en) | 2013-12-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP7092819B2 (en) | Method for producing alcoholic beverages and method for suppressing the production of p-cymen or p-methylacetophenone | |
WO2011007811A1 (en) | Onion extract, and process for production thereof | |
CN106998769A (en) | Flavor improving agent | |
JP7134976B2 (en) | Kucho tea processed product | |
JP6234837B2 (en) | Beverage | |
Quirós-Sauceda et al. | Licorice (Glycyrrhiza glabra Linn.) oils | |
JP5019659B1 (en) | Bitterness / Astringency Inhibitor | |
JP6152251B2 (en) | Spring turmeric component-containing beverage and method for adjusting flavor with spring turmeric component | |
CN105533618B (en) | Method for improving taste through high-sweetness sweetner of pepper extractive | |
JP2013169204A (en) | Sugar substitute sweetener | |
JP6866598B2 (en) | Beverage | |
JP6756395B2 (en) | Beverage | |
JP6508671B2 (en) | Composition comprising red pepper extract and / or ginger extract, and method for producing the same | |
JP6519248B2 (en) | Crude drug extract-containing beverage | |
JP6887340B2 (en) | Ampelopsin Stabilized Food and Beverage Composition | |
JP6316565B2 (en) | Composition comprising turmeric extract and organic acid salt | |
WO2016157984A1 (en) | Beverage or food, fragrance composition, and method for preventing formation of degradation odor | |
JP7287446B2 (en) | candy | |
KR101889168B1 (en) | Composition for Reducing Bitter Taste | |
JP7062499B2 (en) | Food and beverage composition containing ginkgo leaf extract | |
JP6261263B2 (en) | Turmeric extract-containing beverage | |
JP6145954B1 (en) | Eating and drinking composition | |
KR101639580B1 (en) | Method for masking the bitters of food composition containing herbal medical extract and its products | |
JP6300154B2 (en) | Beverage containing star anise extract | |
Pop et al. | Herbs and spices as important source of antioxidant and phenolic content in black radish dressing |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20140624 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150417 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150507 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150703 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20151208 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170313 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20170529 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6152251 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
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 |