JPH0823891A - Food and beverage and additive for food and beverage - Google Patents
Food and beverage and additive for food and beverageInfo
- Publication number
- JPH0823891A JPH0823891A JP6186532A JP18653294A JPH0823891A JP H0823891 A JPH0823891 A JP H0823891A JP 6186532 A JP6186532 A JP 6186532A JP 18653294 A JP18653294 A JP 18653294A JP H0823891 A JPH0823891 A JP H0823891A
- Authority
- JP
- Japan
- Prior art keywords
- divalent
- water
- trivalent
- food
- iron compound
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、安価、簡便かつ短時間
で得ることのできる生物学的、生理学的に有効な飲食
料、及び生物学的、生理的に有効な飲食料を安価、簡便
かつ短時間で製造することのできる飲食料添加物に関す
る。FIELD OF THE INVENTION The present invention provides a biologically and physiologically effective food and drink which is inexpensive, convenient and can be obtained in a short time, and a biologically and physiologically effective food and drink which is inexpensive and convenient. The present invention also relates to a food and drink additive that can be produced in a short time.
【０００２】[0002]
【従来の技術】無機塩類および有機酸塩の複合塩、錯塩
である二価三価複合鉄化合物、代表的には二価三価複合
鉄塩を極微量希釈した水（例えば約１０-12 ｇ／ｍｌ）
や、二価三価複合鉄化合物を含んで構成されたフィルタ
を通過させ、あるいは二価三価複合鉄化合物を含む鉱石
やセラミックスを浸す等により、二価三価複合鉄化合物
を作用させた水（以下単に「二価三価鉄水」と称す）が
生物学的、生理学的に有効であることは知られている。2. Description of the Related Art Divalent and trivalent composite iron compounds which are complex salts of inorganic salts and organic acid salts, complex salts, typically divalent and trivalent composite iron salts, are diluted in a very small amount of water (for example, about 10 -12 g). / Ml)
Or water treated with the divalent and trivalent complex iron compound by passing through a filter containing the divalent and trivalent complex iron compound, or by immersing ore or ceramics containing the divalent and trivalent complex iron compound. It is known that (hereinafter, simply referred to as "divalent and trivalent iron water") is biologically and physiologically effective.
【０００３】二価三価鉄水を一般家庭で利用する場合に
は、市販の粉末を上水道水で希釈したり、蛇口に専用の
浄水器を取り付けたり、容器に専用の鉱石やセラミック
スを浸したりして家庭内で生成するか、工場で二価三価
複合鉄塩を溶解して作られた二価三価鉄水をボトルで購
入することにより入手する。得られた二価三価鉄水はそ
のまま飲用に供され、あるいは料理に使用され、あるい
は洗顔や入浴に使用されることにより、人体に対して生
物学的、生理学的に良好な影響を与えることが知られて
いる。When divalent and trivalent iron water is used in ordinary households, commercially available powder is diluted with tap water, a water purifier is attached to a faucet, ore or ceramics is immersed in a container. It is then produced either at home or by purchasing a bottle of divalent and trivalent iron water made by dissolving the divalent and trivalent complex iron salt at the factory. The obtained divalent and trivalent iron water has a good biological and physiological effect on the human body by being used for drinking as it is, used for cooking, or used for face washing and bathing. It has been known.
【０００４】二価三価鉄水の有効性としては、例えば、
マイナスイオンの反応抑制作用が挙げられる。通常の上
水道水には殺菌用の遊離塩素が含まれており、生物学的
にも生理学的（いわゆるカルキ臭い）にも好ましい成分
ではないが、二価三価鉄水に変えることにより、塩素イ
オンの反応が抑制され、検出できなくなる。その他、微
生物の増殖を防止したり、水分子のクラスター構造を小
さく揃えて人体に吸収されやすく、味を美味しくしたり
する有効性が確認されている。As the effectiveness of divalent and trivalent iron water, for example,
The action of suppressing the reaction of negative ions can be mentioned. Ordinary tap water contains free chlorine for sterilization and is not a preferable component both biologically and physiologically (so-called chlorine smell), but by changing to divalent and trivalent iron water, chlorine ion The reaction of is suppressed and cannot be detected. In addition, it has been confirmed that they are effective in preventing the growth of microorganisms and making the cluster structure of water molecules small so that they are easily absorbed by the human body and thus make the taste delicious.
【０００５】[0005]
【発明が解決しようとする課題】このように二価三価鉄
水は有効であることが認められているが、利用できる場
所および時間に制限がある。二価三価鉄水を製造あるい
は購入したとしても、家庭内以外の場所で利用する場
合、例えば外出先で水を飲みたい場合には、二価三価鉄
水を携帯していなければならない。また、鉱石やセラミ
ックスにより二価三価鉄水を製造するには、通常３０分
〜８時間を要する。さらに、二価三価鉄水を短時間で製
造できる浄水器は、蛇口への取り付けが面倒で、たびた
びフィルタを交換しなければならず、機器本体やフィル
タがかなり高価であるという不都合があった。As described above, divalent and trivalent iron water is recognized to be effective, but there are restrictions on the place and time when it can be used. Even if divalent and trivalent iron water is manufactured or purchased, if it is used at a place other than home, for example, if you want to drink water on the go, you must carry divalent and trivalent iron water. Further, it usually takes 30 minutes to 8 hours to produce divalent and trivalent iron water from ores and ceramics. Furthermore, a water purifier that can produce divalent and trivalent iron water in a short time is troublesome to install on the faucet, and the filter must be replaced frequently, and the device body and the filter are considerably expensive. .
【０００６】よって本発明の目的は、安価、簡便かつ短
時間に二価三価複合鉄化合物の効用を有する飲食料を取
得できるようにすることにある。[0006] Therefore, an object of the present invention is to make it possible to obtain a food or drink which is inexpensive, convenient, and has the effect of a divalent and trivalent composite iron compound in a short time.
【０００７】[0007]
【課題を解決するための手段】上記目的を達成するため
に請求項１に記載の発明は、二価三価複合鉄化合物と梅
酢とを含有して飲食料を構成した。In order to achieve the above object, the invention according to claim 1 comprises a food and drink containing a divalent and trivalent composite iron compound and ume vinegar.
【０００８】請求項２に記載の発明は、二価三価複合鉄
化合物を作用させた水と梅酢とを含有して飲食料を構成
した。According to the second aspect of the present invention, the food and drink are constituted by containing water on which the divalent and trivalent composite iron compound has acted and ume vinegar.
【０００９】請求項３に記載の発明は、二価三価複合鉄
化合物と梅酢とを含有して飲食料添加物を構成した。According to the third aspect of the present invention, a food and drink additive is constituted by containing a divalent and trivalent composite iron compound and ume vinegar.
【００１０】請求項４に記載の発明は、二価三価複合鉄
化合物を作用させた水と梅酢とを含有して飲食料添加物
を構成した。According to the fourth aspect of the present invention, a food and drink additive is constituted by containing water on which a divalent and trivalent complex iron compound has acted and ume vinegar.
【００１１】[0011]
【実施例】以下、本発明の実施例について説明する。Embodiments of the present invention will be described below.
【００１２】以下の実施例において使用される二価三価
鉄水は、上水道水を、磁鉄鉱、石灰石、特殊なセラミッ
クスからなる製造装置とともに容器に入れて、十分な時
間を経て二価三価複合鉄化合物を作用させたものであ
る。The divalent and trivalent iron water used in the following examples was obtained by putting tap water into a container together with a manufacturing apparatus made of magnetite, limestone and special ceramics, and allowing sufficient time for the divalent and trivalent composite. It is an iron compound.
【００１３】同じく梅酢は常法にて製造されたもので、
試験結果は以下に示す通りである。Similarly, ume vinegar is manufactured by a conventional method,
The test results are as shown below.
【表１】 [Table 1]
【００１４】表１のように、梅酢は人体に有効なクエン
酸、酢酸などの有機酸やアミノ酸を多く含んでいる。梅
酢は古来より調理や健康維持のために飲用されており、
漂白作用、脱臭作用、消炎作用、殺菌効果のあることが
知られており、多方面で利用されている。発明者は梅酢
が二価三価複合鉄化合物の生物学的・生理学的有用性を
助長することを見出し、本発明をなしたものである。As shown in Table 1, plum vinegar contains a large amount of organic acids and amino acids such as citric acid and acetic acid which are effective for the human body. Plum vinegar has been used for cooking and maintaining health since ancient times,
It is known to have bleaching action, deodorizing action, anti-inflammatory action, and bactericidal action, and is used in various fields. The present inventors have found that ume vinegar promotes the biological and physiological usefulness of divalent and trivalent complex iron compounds, and made the present invention.
【００１５】（実施例１）通常の上水道水８０ｇに、二
価三価鉄水と梅酢とを添加して攪拌後、塩素濃度を測定
することにより、二価三価複合鉄化合物の代表的な有用
性であるイオン反応抑制能力について検証した。各比較
例、実施例は、上水道水を水道の蛇口より直接取り入
れ、表に示すような調整を行った後、試薬としてＯ−ト
リジン溶液（０．１１％塩酸塩）を加えて塩素含有量を
判定した。各試料につき、上水道水の取り入れ後１分後
に添加を行い、１分後に試薬を加え、さらに２分後に判
定を行った。Example 1 A typical divalent and trivalent composite iron compound was obtained by adding divalent and trivalent iron water and ume vinegar to 80 g of ordinary tap water and stirring and then measuring the chlorine concentration. The usefulness, the ability to suppress ionic reactions, was verified. In each of the comparative examples and examples, tap water was directly taken in from the tap of the tap, and after adjusting as shown in the table, an O-tolidine solution (0.11% hydrochloride) was added as a reagent to adjust the chlorine content. It was judged. For each sample, addition was made 1 minute after the tap water was introduced, 1 minute later the reagent was added, and 2 minutes later, the judgment was made.
【表２】 [Table 2]
【００１６】比較例１−１と比較例１−２とは同じ塩素
濃度を示し、二価三価鉄水のみを加えてもこの条件では
効果が現れないことがわかった。比較例１−３〜１−５
の梅酢のみを加えたものにはある程度の効果があり、実
施例１−２、１−３の二価三価鉄水と梅酢とを加えたも
のには相乗的な効果が見られた。各実施例の中では、梅
酢を多く加えた方が、より高いイオン反応抑制能力を示
した。Comparative Example 1-1 and Comparative Example 1-2 showed the same chlorine concentration, and it was found that the effect was not exhibited under this condition even if only divalent and trivalent iron water was added. Comparative Examples 1-3 to 1-5
The ume vinegar of No. 2 had some effect, and the divalent and trivalent iron waters of Examples 1-2 and 1-3 and ume vinegar had synergistic effects. In each of the examples, the more ume vinegar added, the higher the ability to suppress ionic reactions was.
【００１７】（実施例２）通常の上水道水８０ｇに１０
％（重量比。以下同じ）の梅酢を含む二価三価鉄水０．
１〜１．８ｇを添加して攪拌後、実施例１と同様に塩素
濃度を測定した。各比較例、実施例につき、上水道水の
取り入れ後１分後に添加を行い、１分後に試薬を加え、
さらに２分後に判定を行った。(Example 2) 10 to 80 g of ordinary tap water
% (Weight ratio; the same applies hereinafter) of divalent and trivalent iron water containing ume vinegar.
After adding 1 to 1.8 g and stirring, the chlorine concentration was measured in the same manner as in Example 1. For each Comparative Example and Example, addition was carried out 1 minute after the intake of the tap water, and 1 minute after the addition of the reagent,
The determination was made after a further 2 minutes.
【表３】 [Table 3]
【００１８】水を美味しく感じるとされる塩素濃度は
０．１ｐｐｍ以下であるから、この条件下においては実
施例２−８のように１０％の梅酢を含む二価三価鉄水を
０．８ｇ以上（梅酢０．０８ｇ以上、二価三価鉄水０．
７２ｇ以上）を添加することが好ましいことが分かる。
梅酢を含む二価三価鉄水を添加後、より長時間放置すれ
ば、さらに塩素濃度は低く判定されることは言うまでも
ない。Since the chlorine concentration, which is considered to make water taste good, is 0.1 ppm or less, 0.8 g of divalent trivalent iron water containing 10% ume vinegar is used under this condition as in Example 2-8. (Ume vinegar 0.08g or more, divalent and trivalent iron water
It is understood that it is preferable to add (72 g or more).
Needless to say, if the divalent and trivalent iron water containing ume vinegar is added and left for a longer period of time, the chlorine concentration will be determined to be even lower.
【００１９】（実施例３）通常の上水道水と、上水道水
８０ｇに１０％の梅酢を含む二価三価鉄水０．５〜２．
２を加えて攪拌した飲料とをパネラー２０人に飲み比べ
させ、どちらに上水道水特有のカルキ臭さ、カルキの味
を感じるかについて官能試験を行った。各試料につき、
上水道水の取り入れ後１分後に添加・攪拌を行い、３分
後に判定を行った。Example 3 Ordinary tap water and divalent and trivalent iron water containing 10% of ume vinegar in 80 g of tap water 0.5-2.
20 panelists drank and compared the beverage added with 2 and agitated, and a sensory test was conducted to determine which one felt the odor of khaki or the taste of khaki peculiar to tap water. For each sample,
After 1 minute from the intake of tap water, the mixture was added and stirred, and the judgment was made 3 minutes later.
【表３】[Table 3]
【００２０】この結果より、１０％の梅酢を含む二価三
価鉄水を０．９ｇ以上入れるとカルキの臭い、カルキの
味が官能できる程度に消えることが分かり、これは実施
例２の結果とほぼ一致する。但し１．８ｇでは、「あま
り美味しくない」「相当しょっぱい」「まずい」「酸っ
ぱい」等のパネラーの意見があり、さらに２．２ｇでは
「変わった味がする」「くせがある」「まずい」「すっ
ぱい」等の意見が多数あった。従って、１０％の梅酢を
含む二価三価鉄水を１．８ｇ以上入れると、梅酢の風味
が強くなりすぎて、飲料水と呼ぶには不向きになること
が解る。また、塩素濃度が０．１ｐｐｍ以下にならなけ
れば対照との相違は明確に区別できず、従って飲料水と
しての効果が顕著なのは０．９〜１．５ｇの範囲という
ことができる。もちろん、添加後さらに時間を置けば、
対照との差が大きくなることは言うまでもない。From this result, it was found that when 0.9 g or more of divalent and trivalent iron water containing 10% ume vinegar was added, the smell of khaki and the taste of khaki disappeared to the extent that the taste was sensed. Almost matches. However, with 1.8g, there are opinions of panelists such as "not very delicious", "equivalent salty", "bad" and "sour", and with 2.2g, "it has a strange taste""has a bad taste""bad"" There were many opinions such as "sour". Therefore, it is understood that when 1.8 g or more of divalent and trivalent iron water containing 10% ume vinegar is added, the flavor of ume vinegar becomes too strong and it is not suitable to call it drinking water. Further, unless the chlorine concentration is 0.1 ppm or less, the difference from the control cannot be clearly distinguished, and therefore, it can be said that the effect as drinking water is remarkable in the range of 0.9 to 1.5 g. Of course, if you put more time after addition,
It goes without saying that the difference from the control becomes large.
【００２１】（実施例４）粉末の飲料の素（「ゲータレ
ード」、雪印乳業株式会社）を上水道水に所定量溶解さ
せて作った飲料８０ｇに１０％の梅酢を含む二価三価鉄
水１．５ｇを添加して攪拌し、２０人のパネラーに試飲
させたところ、２０人中１９人までが添加したものの方
が添加しないものよりも、まろやかで、口当たりがよい
と答えた。(Example 4) Divalent ferrous iron water containing 10% ume vinegar in 80 g of a beverage prepared by dissolving powdered beverage ingredients ("Gatorade", Snow Brand Milk Products Co., Ltd.) in tap water at a predetermined amount 1 When 0.5 g was added and stirred and 20 panelists tasted it, up to 19 out of 20 people added that it was mellow and tasted better than the one without addition.
【００２２】（実施例５）市販の野菜ジュース（「充実
野菜」、株式会社伊藤園）８０ｇに１０％の梅酢を含む
二価三価鉄水１．５ｇを添加して攪拌し、２０人のパネ
ラーに試飲させたところ、２０人中１４人までが添加し
たものの方が添加しないものよりも、まろやかで、口当
たりがよいと答えた。Example 5 To 80 g of commercially available vegetable juice (“enriched vegetables”, ITO EN Co., Ltd.), 1.5 g of divalent and trivalent iron water containing 10% of ume vinegar was added and stirred, and then 20 panelists. When it was tasting, up to 14 out of 20 people answered that it was mellow and tasted better than those without it.
【００２３】（実施例６）常法にて製造した梅肉８０ｇ
に調味料を配合し、１０％の梅酢を含む二価三価鉄水１
６０ｇを加えてミキサにかけて得られた梅肉ペースト
と、常法にて製造した梅肉８０ｇに調味料を配合し、上
水道水１６０ｇを加えてミキサにかけて得られた通常の
梅肉ペーストとを試食させたところ、２０人中１６人ま
でが、通常の梅肉ペーストの方がまろやかさが少なく、
酸っぱさをより感じると回答した。(Example 6) 80 g of plum meat produced by a conventional method
A divalent and trivalent iron water containing 10% ume vinegar mixed with seasoning
Plum paste obtained by adding 60 g to a mixer and 80 g of ume prepared by a conventional method are mixed with seasonings, 160 g of tap water is added, and a regular plum paste obtained by mixing is tasted. By the way, up to 16 out of 20 people, the regular plum paste is less mellow,
He answered that he felt more sourness.
【００２４】以上本発明の実施例について説明したが、
本発明は上記実施例に限定されるものではなく、本発明
の要旨の範囲内において適宜変形実施可能であることは
言うまでもない。The embodiment of the present invention has been described above.
It is needless to say that the present invention is not limited to the above-mentioned embodiments and can be appropriately modified within the scope of the gist of the present invention.
【００２５】例えば、実施例においては重量比１０％の
梅酢を含む二価三価鉄水を主として使用したが、これに
限るものではないことは明らかである。なお、１０％の
梅酢を含む二価三価鉄水は、通常の飲料水等に使用する
のであれば、１ｇ程度で足りるので、スポイト付き容器
やスプレー容器に入れて容易に携帯可能であり、外出先
で飲食の直前に添加することにより利用できるので、非
常に手軽である。For example, in the examples, divalent and trivalent iron water containing ume vinegar in a weight ratio of 10% was mainly used, but it is obvious that the present invention is not limited to this. It should be noted that divalent and trivalent iron water containing 10% ume vinegar can be easily carried in a container with a dropper or a spray container, since about 1 g is sufficient for use in ordinary drinking water. It is very convenient because it can be used by adding it on the go just before eating or drinking.
【００２６】[0026]
【発明の効果】以上のように本発明に係る飲食料は、時
間と場所とを選ばず、容易かつ安価に得ることができ
る。また、本発明に係る飲食料添加物を使用すれば、二
価三価複合鉄化合物の効用を有する飲食料を、時間と場
所とを選ばず、容易かつ安価に得ることができる。As described above, the food and drink according to the present invention can be obtained easily and inexpensively at any time and place. Moreover, by using the food and drink additive according to the present invention, a food and drink having the effect of the divalent and trivalent composite iron compound can be obtained easily and inexpensively at any time and place.
【表４】 [Table 4]
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｃ０２Ｆ 1/68 ５１０ Ｂ ５２０ Ｚ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Office reference number FI technical display location C02F 1/68 510 B 520 Z
Claims (4)
る飲食料。1. A food and drink containing a divalent and trivalent complex iron compound and ume vinegar.
梅酢とを含有する飲食料。2. A food and drink containing water and plum vinegar on which a divalent and trivalent complex iron compound has been made to act.
る飲食料添加物。3. A food and drink additive containing a divalent and trivalent complex iron compound and ume vinegar.
梅酢とを含有する飲食料添加物。4. A food and drink additive containing water and plum vinegar, which are caused to act by a divalent and trivalent complex iron compound.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18653294A JP3480856B2 (en) | 1994-07-15 | 1994-07-15 | Food and drink and food and drink additives |
| EP95942301A EP0812546A4 (en) | 1994-07-15 | 1995-12-28 | Food and drink and additive therefor |
| PCT/JP1995/002745 WO1997024038A1 (en) | 1994-07-15 | 1995-12-28 | Food and drink and additive therefor |
| AU43563/96A AU725354B2 (en) | 1994-07-15 | 1995-12-28 | Food and drink and additive therefor |
| US08/919,940 US5882706A (en) | 1994-07-15 | 1997-08-28 | Food and drink and additive therefor |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18653294A JP3480856B2 (en) | 1994-07-15 | 1994-07-15 | Food and drink and food and drink additives |
| PCT/JP1995/002745 WO1997024038A1 (en) | 1994-07-15 | 1995-12-28 | Food and drink and additive therefor |
| US08/919,940 US5882706A (en) | 1994-07-15 | 1997-08-28 | Food and drink and additive therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0823891A true JPH0823891A (en) | 1996-01-30 |
| JP3480856B2 JP3480856B2 (en) | 2003-12-22 |
Family
ID=26503826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18653294A Expired - Fee Related JP3480856B2 (en) | 1994-07-15 | 1994-07-15 | Food and drink and food and drink additives |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3480856B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997024038A1 (en) * | 1994-07-15 | 1997-07-10 | Toshio Kawashima | Food and drink and additive therefor |
| JP2007238607A (en) * | 2006-02-08 | 2007-09-20 | Kawaken Fine Chem Co Ltd | Chlorine remover |
-
1994
- 1994-07-15 JP JP18653294A patent/JP3480856B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997024038A1 (en) * | 1994-07-15 | 1997-07-10 | Toshio Kawashima | Food and drink and additive therefor |
| US5882706A (en) * | 1994-07-15 | 1999-03-16 | Kawashima; Toshio | Food and drink and additive therefor |
| JP2007238607A (en) * | 2006-02-08 | 2007-09-20 | Kawaken Fine Chem Co Ltd | Chlorine remover |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3480856B2 (en) | 2003-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5562941A (en) | Process for improving the taste of beverages by reducing bitterness | |
| EP0115216A2 (en) | Health promotion composition | |
| US5096721A (en) | Process for making an aqueous beverage and removing chlorine therefrom | |
| US5192571A (en) | Processes for effecting the dechlorination of tap water added to beverages | |
| WO2000047064A1 (en) | Drinks with the use of seawater and process for producing the same | |
| JPH07508886A (en) | Silica colloid-containing taste enhancer and its manufacturing and usage methods | |
| WO1997024038A1 (en) | Food and drink and additive therefor | |
| JP3480856B2 (en) | Food and drink and food and drink additives | |
| CA2072259C (en) | Method of fractionizing molecular clusters of water, solution containing water-soluble minerals for use in said fractionization, and method of preparing said solution | |
| Chavasit et al. | Combating iodine and iron deficiencies through the double fortification of fish sauce, mixed fish sauce, and salt brine | |
| KR20020070983A (en) | Water improvement agent containing coral sand | |
| JP4539520B2 (en) | Beverage production method | |
| JPS5763077A (en) | Preparation of health drink | |
| US6703066B1 (en) | Flavor enhancer composition containing colloidal silica and method for its preparation and use | |
| JP2001190256A (en) | Mineral spring water drink containing mineral ingredient originated from deep water | |
| JPH04290593A (en) | Production of mineral water containing ore | |
| JP2001259659A (en) | Alkaline water | |
| JPS59210866A (en) | Method for improving flavor of potassium chloride | |
| JPH11226581A (en) | Quality modifier of drinking water or the like and use thereof | |
| RU2763187C1 (en) | Functional drinking water “smart aqua” for giving vivacity, strength and energy to a person | |
| RU2445804C2 (en) | Method for production of alcohol-free beverage with chitosan content | |
| JP3681346B2 (en) | Method for producing cooked rice water, cooked rice water or concentrate for cooked rice water | |
| JP2000023638A (en) | Magnesium-containing food composition | |
| JPH1043773A (en) | Production of mineral balance-reduced ionic water | |
| JPH0380054A (en) | Calcium enriching agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081010 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081010 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091010 Year of fee payment: 6 |
|
| LAPS | Cancellation because of no payment of annual fees |