JPWO2025079617A5 - - Google Patents

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Publication number
JPWO2025079617A5
JPWO2025079617A5 JP2025512737A JP2025512737A JPWO2025079617A5 JP WO2025079617 A5 JPWO2025079617 A5 JP WO2025079617A5 JP 2025512737 A JP2025512737 A JP 2025512737A JP 2025512737 A JP2025512737 A JP 2025512737A JP WO2025079617 A5 JPWO2025079617 A5 JP WO2025079617A5
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JP
Japan
Prior art keywords
food composition
acid
xanthohumol
acidity
ratio
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.)
Pending
Application number
JP2025512737A
Other languages
English (en)
Japanese (ja)
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JPWO2025079617A1 (https=
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Publication date
Application filed filed Critical
Priority claimed from PCT/JP2024/036180 external-priority patent/WO2025079617A1/ja
Publication of JPWO2025079617A1 publication Critical patent/JPWO2025079617A1/ja
Publication of JPWO2025079617A5 publication Critical patent/JPWO2025079617A5/ja
Pending legal-status Critical Current

Links

JP2025512737A 2023-10-11 2024-10-09 Pending JPWO2025079617A1 (https=)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2023175723 2023-10-11
PCT/JP2024/036180 WO2025079617A1 (ja) 2023-10-11 2024-10-09 食品組成物およびその製造方法

Publications (2)

Publication Number Publication Date
JPWO2025079617A1 JPWO2025079617A1 (https=) 2025-04-17
JPWO2025079617A5 true JPWO2025079617A5 (https=) 2025-09-17

Family

ID=95395680

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2025512737A Pending JPWO2025079617A1 (https=) 2023-10-11 2024-10-09

Country Status (2)

Country Link
JP (1) JPWO2025079617A1 (https=)
WO (1) WO2025079617A1 (https=)

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3431250B2 (ja) * 1993-12-28 2003-07-28 日本臓器製薬株式会社 飲料及びその製造方法
JP2002345433A (ja) * 2001-05-28 2002-12-03 Takara Bio Inc 食品、飲料又は調味料の製造方法
JP2003169660A (ja) * 2001-12-04 2003-06-17 Nippon Shigen Kk ビールから麦芽酢を作る方法．
US7651717B2 (en) * 2002-06-28 2010-01-26 Kao Corporation Beverage
JPWO2004018612A1 (ja) * 2002-08-21 2005-12-08 サッポロビール株式会社 低アルコールビール様飲料の製造方法および低アルコールビール様飲料
JP2006006318A (ja) * 2004-05-21 2006-01-12 Toyo Shinyaku:Kk 味覚修飾剤
CN101851575B (zh) * 2010-05-26 2012-08-22 王彦龙 一种美容醋及其酿制工艺
JP2012139185A (ja) * 2010-12-30 2012-07-26 Taiyu Shinko Kosha:Kk ホップ薬味の製造方法
JP6133595B2 (ja) * 2012-12-27 2017-05-24 花王株式会社 容器詰飲料
JP6809799B2 (ja) * 2016-03-02 2021-01-06 サッポロビール株式会社 飲料の製造方法及び飲料の香味向上方法
JP2019030340A (ja) * 2018-12-03 2019-02-28 サッポロビール株式会社 発泡性飲料、原料液及びこれらに関する方法
JP7821462B2 (ja) * 2021-03-05 2026-02-27 株式会社Mizkan Holdings 酢酸含有飲食品
JP2024524054A (ja) * 2021-06-18 2024-07-05 カーギル インコーポレイテッド タンパク質組成物のための感覚改質剤
JP7033814B1 (ja) * 2021-07-21 2022-03-11 株式会社Mizkan Holdings 酢酸含有組成物

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