TW201427609A - 藥草萃取組成物 - Google Patents
藥草萃取組成物 Download PDFInfo
- Publication number
- TW201427609A TW201427609A TW102145359A TW102145359A TW201427609A TW 201427609 A TW201427609 A TW 201427609A TW 102145359 A TW102145359 A TW 102145359A TW 102145359 A TW102145359 A TW 102145359A TW 201427609 A TW201427609 A TW 201427609A
- Authority
- TW
- Taiwan
- Prior art keywords
- herb
- hesperidin
- naringin
- liquid composition
- present
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 34
- 239000012676 herbal extract Substances 0.000 title abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims abstract description 20
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims abstract description 20
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 claims abstract description 20
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims abstract description 20
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 claims abstract description 20
- 229940025878 hesperidin Drugs 0.000 claims abstract description 20
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 claims abstract description 20
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 claims abstract description 20
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 claims abstract description 20
- 229930019673 naringin Natural products 0.000 claims abstract description 20
- 229940052490 naringin Drugs 0.000 claims abstract description 20
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims description 21
- 241000207199 Citrus Species 0.000 claims description 18
- 235000020971 citrus fruits Nutrition 0.000 claims description 18
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 11
- 235000008995 european elder Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 241000208829 Sambucus Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 abstract description 3
- 239000000284 extract Substances 0.000 description 31
- 239000000243 solution Substances 0.000 description 20
- 235000013361 beverage Nutrition 0.000 description 15
- 235000009508 confectionery Nutrition 0.000 description 13
- 238000000605 extraction Methods 0.000 description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 10
- 229930006000 Sucrose Natural products 0.000 description 10
- 239000005720 sucrose Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000003599 food sweetener Nutrition 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 150000003505 terpenes Chemical class 0.000 description 4
- 235000007586 terpenes Nutrition 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 240000000560 Citrus x paradisi Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 235000018735 Sambucus canadensis Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000007123 blue elder Nutrition 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000007124 elderberry Nutrition 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000005470 impregnation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- MWKFXSUHUHTGQN-UHFFFAOYSA-N decan-1-ol Chemical compound CCCCCCCCCCO MWKFXSUHUHTGQN-UHFFFAOYSA-N 0.000 description 2
- DIOQZVSQGTUSAI-UHFFFAOYSA-N decane Chemical compound CCCCCCCCCC DIOQZVSQGTUSAI-UHFFFAOYSA-N 0.000 description 2
- XIRNKXNNONJFQO-UHFFFAOYSA-N ethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC XIRNKXNNONJFQO-UHFFFAOYSA-N 0.000 description 2
- MMKRHZKQPFCLLS-UHFFFAOYSA-N ethyl myristate Chemical compound CCCCCCCCCCCCCC(=O)OCC MMKRHZKQPFCLLS-UHFFFAOYSA-N 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- WTARULDDTDQWMU-RKDXNWHRSA-N (+)-β-pinene Chemical compound C1[C@H]2C(C)(C)[C@@H]1CCC2=C WTARULDDTDQWMU-RKDXNWHRSA-N 0.000 description 1
- WTARULDDTDQWMU-IUCAKERBSA-N (-)-Nopinene Natural products C1[C@@H]2C(C)(C)[C@H]1CCC2=C WTARULDDTDQWMU-IUCAKERBSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- WLJVXDMOQOGPHL-PPJXEINESA-N 2-phenylacetic acid Chemical compound O[14C](=O)CC1=CC=CC=C1 WLJVXDMOQOGPHL-PPJXEINESA-N 0.000 description 1
- WRYLYDPHFGVWKC-UHFFFAOYSA-N 4-terpineol Chemical compound CC(C)C1(O)CCC(C)=CC1 WRYLYDPHFGVWKC-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 240000007436 Cananga odorata Species 0.000 description 1
- 235000007571 Cananga odorata Nutrition 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 235000017317 Fortunella Nutrition 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
- 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
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 244000179970 Monarda didyma Species 0.000 description 1
- 235000010672 Monarda didyma Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- WTARULDDTDQWMU-UHFFFAOYSA-N Pseudopinene Natural products C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 1
- 244000191761 Sida cordifolia Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 240000006909 Tilia x europaea Species 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 150000001241 acetals Chemical class 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000000222 aromatherapy Methods 0.000 description 1
- 125000001797 benzyl group Chemical group [H]C1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])* 0.000 description 1
- 229930006722 beta-pinene Natural products 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000020682 bottled natural mineral water Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 150000001765 catechin Chemical class 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
- 238000005119 centrifugation Methods 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940067592 ethyl palmitate Drugs 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- LCWMKIHBLJLORW-UHFFFAOYSA-N gamma-carene Natural products C1CC(=C)CC2C(C)(C)C21 LCWMKIHBLJLORW-UHFFFAOYSA-N 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- GBMDVOWEEQVZKZ-UHFFFAOYSA-N methanol;hydrate Chemical compound O.OC GBMDVOWEEQVZKZ-UHFFFAOYSA-N 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 239000008239 natural water Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000015040 sparkling wine Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000001195 ultra high performance liquid chromatography Methods 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
本發明之課題係提供一種其本身具有清甜甜味之藥草萃取組成物及其製造方法。依據本發明之解決手段,係提供一種含有60mg/L以上之柚皮苷(Naringin)與240mg/L以上之橙皮苷(Hesperidin),且係將由樹木之花瓣、花蕾及葉所選出之藥草浸漬於乙醇水溶液中所得之液體組成物。
Description
本發明係關於使用醇萃取之藥草萃取組成物及其製造方法。且,本發明係關於藥草萃取組成物之作為甜味料之用途。
過去,作為容器裝飲料而已知之綠茶、紅茶、混合茶(blend tea)等因所含有之兒茶素(catechin)、咖啡因等而有難喝感,而進行了為提高可飲用性(drinkability)之努力(引用文獻1)。
另一方面,已知有將果汁等添加於天然礦泉水中之清涼飲料水(near water),已知有藉由添加藥草萃取物而可期待芳療(aromatherapy)效果(引用文獻2)。
[專利文獻1]日本特開2011-10641號公報
[專利文獻2]國際公開WO2003/017788
過去含藥草萃取物之清涼飲料水其天然甜味料或高甜度甜味料之甜味與藥草萃取物之香味的均衡較差,關於飲料之香味有改善之必要。就此而言,引用文獻2中揭示使用巴拉金糖(palatinose)作為甜味料而改善與藥草萃取物之均衡,但巴拉金糖昂貴,基於成本之問題等,現實上難以以巴拉金糖完全取代所使用之甜味料。
有鑑於該狀況,本發明之目的係提供一種本身具有清甜甜味之藥草萃取組成物。再者本發明之課題係提供一種具有清甜香味之藥草萃取組成物之有效製造方法。
本發明人等為解決上述課題而重複積極研究之結果,發現以特定之醇濃度萃取特定之藥草類,可有效地獲得其本身具有甜味之藥草萃取液,因而完成本發明。
亦即,並非受限於該等者,本發明係關於下述。
(1)一種方法,其係含有60mg/L以上之柚皮苷(Naringin)與240mg/L以上之橙皮苷(Hesperidin)之液體組成物之製造方法,其包含將由樹木之花瓣、花蕾及葉所選出之藥草浸漬於30~90v/v%之乙醇水溶液中獲得含有60mg/L以上之柚皮苷與240mg/L以上之橙皮苷之浸漬液。
(2)如(1)所記載之方法,其中前述藥草為柑橘系樹木之花瓣。
(3)如(1)所記載之方法,其中前述藥草為橙花或接骨木(Sambucus)之花瓣(接骨木花(Elderflower))。
(4)如(1)~(3)中任一項所記載之方法,其使用含有糖類且Brix糖度值為5~40之乙醇水溶液進行浸漬。
(5)一種液體組成物,其係含有60mg/L以上之柚皮苷與240mg/L以上之橙皮苷,且係將由樹木之花瓣、花蕾及葉所組成群組選出之藥草浸漬於乙醇水溶液中而得。
(6)如(5)所記載之液體組成物,其係用於賦予甜味。
(7)一種香味料,其包含如(5)所記載之液體組成物。
(8)一種飲食品,其包含如(5)所記載之液體組成物。
(9)一種對飲食品賦予甜味之方法,其包含添加如(5)所記載之液體組成物。
依據本發明,可有效地製造具有清甜甜味之藥草萃取組成物。本發明之藥草萃取組成物除其本身具有清甜甜味外,亦具有清甜之藥草香味,作為飲料之原料極為有用。本發明之藥草萃取組成物由於具有良好之甜味與香味,故可在飲料中添加,亦可於其他食品中添加作為甜味料等之香味料。
本發明係關於使用醇(乙醇)萃取之藥草萃取組成物,本發明之組成物含有60mg/L以上之柚皮苷與240mg/L以
上之橙皮苷。
本發明中所謂的藥草不僅是可作為藥草或香料(spice)之植物,亦包含全體通常稱為藥草之植物的花瓣、花蕾、葉。尤其用以獲得本發明之組成物所用之藥草較好為樹木之花瓣、花蕾、葉,尤其以柑橘系樹木之花瓣、花蕾、葉較佳,其中以柑橘系樹木之花瓣更佳。柑橘系樹木列舉為例如柳橙、橘子、酸橙、溫州蜜柑、橙、檸檬、萊姆、葡萄柚、柚子、香酸柑橘、醋橘、金橘、椪柑、早生溫州柑橘、甌柑、小柑橘(Clementine)、台灣香檬、甜橙(sweetie)、香檸檬等。柑橘系以外之樹木列舉為例如接骨木、依蘭(Cananga odorata)、櫻、梅、桃等。用以獲得本發明之組成物之較適宜花瓣最好為橙花或接骨木花(接骨木之花瓣)。且,本發明中製造藥草萃取物時,可使用1種藥草或組合2種以上之藥草使用。又,本發明中稱為橙花之情況亦為包含苦橙花(bitter orange flower)、甜橙花者。
上述藥草萃取物之製造方法並無特別限制,但可將藥草浸漬於飲料用之醇溶液(乙醇水溶液)中,藉由充分靜置而萃取。飲料用醇只要是可飲用者則可為任一種,至於醇宜為乙醇。至於乙醇可較好地使用原料用乙醇,但可使用伏特加、燒酒、烈酒等蒸餾酒。藥草浸漬所用之醇溶液之醇濃度宜為30~90v/v%,更好為35~85v/v%,又更好為45~65v/v%。就萃取液之香氣均衡之觀點而言,醇濃度為50%左右時可有效地獲得具有清甜甜味與香味之藥草萃取
物,故最佳。
浸漬(萃取)期間並無特別限制,宜為3天以上,較好為5天以上,更好為1週(7天)左右以上。浸漬時間可藉提高浸漬溫度而縮短。浸漬溫度亦無特別限制,但考慮萃取效率時,較好為5~70℃,更好為10~60℃,又更好為15~40℃。且,如後述,亦可依據萃取液中所含柚皮苷或橙皮苷等之量而管理浸漬時間。
此外,使用醇萃取藥草時,藉由將糖類添加於浸漬液中而提高浸漬液之Brix糖度值,而可提高萃取效率,並縮短浸漬時間。添加於浸漬液的醇溶液中之糖類可適當選擇.組合使用蔗糖等二糖類、果糖.葡萄糖等單糖類。添加糖類時較好以使醇溶液之Brix糖度值成為5~40之量添加。其中,較好以使醇溶液之Brix糖度值成為10以上,更好Brix糖度值成為15以上之方式添加蔗糖,最好以使Brix糖度值成為20~30之方式添加蔗糖。本發明中Brix糖度值可藉習知方法測定,例如,可使用利用折射率等之一般Brix糖度計(糖度計)測定。
本發明中,藉由定量所得浸漬液中所含柚皮苷或橙皮苷,可判斷是否已自藥草充分萃取出有效成分。具體而言,可以浸漬液中所含柚皮苷成為60mg/L以上且橙皮苷成為240mg/L以上之時點作為萃取完成,更好可以柚皮苷成為70mg/L以上且橙皮苷成為400mg/L以上之時點作為萃取完成。柚皮苷或橙皮苷之濃度上限並無特別限制,但較佳之樣態中,例如柚皮苷可為3000mg/L以下,較好為
2000mg/L以下。且,橙皮苷濃度較好為例如2000mg/L以下,更好為1500mg/L以下,又更好為1000mg/L以下。
柚皮苷與橙皮苷之量比並無特別限制,但較佳樣態中,橙皮苷含量/柚皮苷含量較好為2以上,更好為3以上,又更好為4以上。
橙皮苷(Hesperidin)係大量含於柑橘類中之類黃酮(flavonoid),係多酚之一種,且為被認為具有抗氧化作用之物質。此外,柚皮苷(Naringin)係大量含於葡萄柚等柑橘類中之類黃酮,被認為有感受到清甜苦味等之情況。
以本發明所得之藥草浸漬液中,較佳之樣態中,浸出帶有清甜香味之萜烯類或酯類,藉由測定該等,可獲得更佳之藥草萃取液,且,可判斷較佳之浸漬完成時點。例如,本發明之組成物之萜烯類濃度較好為5mg/L以上,更好為15mg/L以上。又,本發明之組成物中之酯類濃度較好為5mg/L以上,更好為10mg/L以上。
上述成分之定量可藉習知方法進行,例如,可利用液體層析法或氣體層析法等分離組成物中所含成分,並使用習知之檢測器定量。
如上述獲得之浸漬液亦可視需要使用習知之固液分離方法去除固體成分。作為固液分離方法可藉過濾或離心分離進行,亦可藉微過濾透過等方法去除不必要之固體成分。
此外,本發明中,亦可藉習知方法濃縮藥草萃取液。例如,柚皮苷或橙皮苷等萃取成分低於上述基準時,亦可
藉蒸發或減壓蒸餾、冷凍濃縮等方法濃縮萃取液,此時,可以上述基準作為濃縮完成之基準。
以本發明獲得之藥草萃取組成物由於具有清甜甜味,並且亦具有自藥草萃取出之清甜香味,故其本身亦可作為飲料使用,且亦極適合作為飲食品用之添加劑。例如,本發明之組成物可作為甜味料或香料等香味料添加於飲食品中使用。因此,藉由本發明之組成物可賦予飲食品清甜甜味或香味。
以下,列舉實施例說明本發明,但本發明並不受限於該等。此外,只要沒有特別記載,則本說明書中之%、份等均為重量基準,且數值範圍係包含其兩端點者。
將橙花(由法國Cailleau公司購得)5g放入玻璃圓筒容器中,注入乙醇水溶液100mL且密閉,在室溫(23℃)靜置7天。使用乙醇濃度(v/v%)不同之8種乙醇水溶液作為浸漬溶劑,進行萃取。各種濃度之乙醇水溶液係藉由以蒸餾水稀釋94%原料乙醇成為各種濃度而得。以0.45μm之微過濾器過濾所得橙花浸漬液,以濾液獲得橙花花瓣之醇萃取液。
且,將橙花之量變更為20g/L(實驗編號5)或100g/L(實驗編號6),且使用醇40%溶液作為萃取溶液,
如上述獲得萃取液。
針對該萃取液,使用氣體層析儀(Agilent公司製6890),以下述條件測定萜烯類與酯類之含量。具體而言,萜烯類係定量β-蒎烯、香葉烯(myrcene)、檸烯(limonene)、Z-檸烯氧化物、E-檸烯氧化物、沉香醇(linalool)、樟腦、1-萜品烯-4-醇、檸檬醛[順式.反式]之合計濃度,酯類係定量乙縮醛、糠醇、苯基乙醇、苯基乙酸、肉荳蔻酸乙酯、棕櫚酸乙酯之合計濃度。
〈氣體層析儀測定條件〉
.管柱:Ultra2[5%苯基甲基A矽氧烷,50m×0.32mmI.D.×0.52μm薄膜厚度](型號;Agilent 19091B-115)
.烘箱:在開始溫度40℃升溫至325℃
.檢測器:FID檢測器
且,利用液體層析儀(Agilent公司製之UHPLC,Infinity 1290,Kinetex C18管柱,水-甲醇梯度),測定柚皮苷、橙皮苷之濃度。
針對所得萃取液,以受過訓練之3名專門感官試驗員,基於以下基準以4階段進行官能評價。◎:強烈感覺到清甜甜味,○:感覺到清甜甜味,△:稍感覺到甜味,×:未感覺到良好甜味
再者,針對樣品4(實驗編號4之樣品)進行官能評價,與各種濃度之蔗糖水溶液進行甜味之比較。
官能評價之結果與各種成分之測定結果一起示於下表。由表中可了解,使用50%之醇水溶液獲得之橙花花瓣之萃取液可效率良好地萃取出柚皮苷及橙皮苷,且具有清甜之良好甜味。此外,樣品4之甜味與蔗糖水溶液比較並評價後,相當於蔗糖1.6%水溶液之甜味,顯示本萃取液作為甜味料係有效。
再者,關於橙花之量,係若為20g/L則浸出液之香味稍弱之結果(實驗編號4~6)。
針對醇50%溶液添加橙花以成為40g/L之方式,再添加蔗糖後,在室溫下於密閉容器中靜置1~3週獲得浸漬液。此時,欲確認萃取溶液中之糖類濃度之影響,而以使醇50%溶液之Brix糖度成為0~40之方式添加蔗糖進行實驗(Brix 0之萃取溶液係未添加蔗糖)。
針對所得浸漬液,與實驗例1同樣,進行成分測定及官能評價。使用Merck公司製之Extrelut(商標)NT1自浸漬液去除糖後,進行評價。
結果示於下表,可知在1週內大致完成萃取。且,以
使Brix成為20之方式添加蔗糖,可大幅提高所得萃取液之香味。
為確認因藥草之種類造成之影響,而使用各種藥草獲得藥草萃取液。至於藥草係使用柑橘之花瓣(橙花)、柑橘之花蕾(法國Cailleau公司)、柑橘之葉(法國Cailleau公司)、茉莉花之花瓣(法國Cailleau公司)、接骨木之花瓣(接骨木花,法國Cailleau公司)、金合歡之花瓣(法國Cailleau公司),對於醇50%溶液添加藥草以成為50g/L,在室溫下於密閉容器中靜置4週獲得浸漬液。
針對所得浸漬液,與實驗例1同樣,進行成分測定及官能評價。
其結果示於下表,但橙花之官能結果最佳,柑橘之花蕾、葉評價接續其後。且,針對柑橘以外之植物,接骨木萃取液為良好結果。又,表中,所謂n.d.意指未檢出該物質。
評價使用本發明之藥草萃取液作為甜味料及香料時對飲料之香味造成之影響。具體而言,將實驗例1獲得之樣品4之萃取液5mL添加於下述各種飲料1000mL中,調製飲料。
.清涼飲料水(天然水、Suntory食品國際公司)
.茶飲料(茉莉花茶,Suntory食品國際公司)
.使用高甜味度甜味料之無卡路里飲料(維他命水,Suntory食品國際公司)
.發泡酒(CALORI地中海檸檬,Suntory酒類)
.力嬌酒(liqueur)(MISTIA,Suntory酒類)
.麥芽酒(金麥,Suntory酒類)
.酒(Delica Maisom白瓶,Suntory Wine International)
.蒸餾酒(Dry Gin,Suntory酒類)
針對所調製之飲料香味,以3名專門的感官試驗員,
基於以下基準分4階段進行官能評價。◎:強烈感覺到清甜甜味,○:感覺到清甜甜味,△:稍感覺到甜味,×:未感覺到良好甜味
結果示於下表。藉由添加本發明之液體組成物,對所有飲料均可賦予香味,尤其是清甜甜味。
Claims (9)
- 一種方法,其係含有60mg/L以上之柚皮苷(Naringin)與240mg/L以上之橙皮苷(Hesperidin)之液體組成物之製造方法,其包含將由樹木之花瓣、花蕾及葉所選出之藥草浸漬於30~90v/v%之乙醇水溶液中獲得含有60mg/L以上之柚皮苷與240mg/L以上之橙皮苷之浸漬液。
- 如請求項1之方法,其中前述藥草為柑橘系樹木之花瓣。
- 如請求項1之方法,其中前述藥草為橙花或接骨木(Sambucus)之花瓣(接骨木花(Elderflower))。
- 如請求項1~3中任一項之方法,其使用含有糖類且Brix糖度值為5~40之乙醇水溶液進行浸漬。
- 一種液體組成物,其係含有60mg/L以上之柚皮苷與240mg/L以上之橙皮苷,且係將由樹木之花瓣、花蕾及葉所組成群組選出之藥草浸漬於乙醇水溶液中而得。
- 如請求項5之液體組成物,其係用於賦予甜味。
- 一種香味料,其包含如請求項5之液體組成物。
- 一種飲食品,其包含如請求項5之液體組成物。
- 一種對飲食品賦予甜味之方法,其包含添加如請求項5之液體組成物。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012-281605 | 2012-12-25 | ||
JP2012281605 | 2012-12-25 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201427609A true TW201427609A (zh) | 2014-07-16 |
TWI645787B TWI645787B (zh) | 2019-01-01 |
Family
ID=51020690
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW102145359A TWI645787B (zh) | 2012-12-25 | 2013-12-10 | Herb extract composition |
Country Status (6)
Country | Link |
---|---|
US (1) | US20150342232A1 (zh) |
EP (1) | EP2939549B1 (zh) |
JP (1) | JP6270741B2 (zh) |
AU (1) | AU2013367663B2 (zh) |
TW (1) | TWI645787B (zh) |
WO (1) | WO2014103596A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI661940B (zh) * | 2016-11-10 | 2019-06-11 | 林伯衡 | 藥草片製造裝置及方法 |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6494962B2 (ja) * | 2014-09-09 | 2019-04-03 | 麒麟麦酒株式会社 | 柑橘由来の苦味及び渋みを抑制した柑橘系非アルコール或いはアルコール飲料 |
ES2764446T3 (es) * | 2015-01-16 | 2020-06-03 | Suntory Holdings Ltd | Bebida que contiene zumo de fruta de cítrico ácido sabroso |
JP2016220633A (ja) * | 2015-06-01 | 2016-12-28 | キリン株式会社 | 柑橘系果汁風味を有する低果汁アルコール飲料 |
JP6764220B2 (ja) * | 2015-06-26 | 2020-09-30 | サントリーホールディングス株式会社 | 容器詰めアルコール飲料 |
JP6782538B2 (ja) * | 2015-10-23 | 2020-11-11 | サントリーホールディングス株式会社 | 香酸柑橘類果汁含有飲料 |
JP6974041B2 (ja) * | 2017-06-06 | 2021-12-01 | サッポロビール株式会社 | 飲料、飲料ベース、飲料の製造方法、飲料ベースの製造方法、及び、オレンジフラワー様の香気の付与方法 |
JP6846811B2 (ja) * | 2018-03-07 | 2021-03-24 | 国立研究開発法人森林研究・整備機構 | 樹木材料のリグノセルロースを原料としたアルコール飲料及びその製造方法 |
CN115317415B (zh) * | 2022-07-07 | 2023-07-07 | 广州巴宝莉化妆品有限公司 | 一种植物鲜花提取物的复合物制备方法 |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2825627B1 (fr) * | 2001-06-06 | 2003-12-05 | Gattefosse Ets Sa | Extrait de boutons floraux de citrus, utilisation et composition comprenant ledit extrait |
FR2827297A1 (fr) * | 2001-07-13 | 2003-01-17 | Eric Roux | Procedes de fabrication de rhums aromatiques |
EP1421859A4 (en) | 2001-08-30 | 2005-02-02 | Shin Mitsui Sugar Co Ltd | BEVERAGE CONTAINING AROMAS OF FLOWERS OR HERBS OR EXTRACTS OF AROMA OF FLOWERS OR HERBS |
AT502594A1 (de) * | 2002-05-24 | 2007-04-15 | Winzergenossenschaft St Martin | Verfahren zur herstellung eines getränkesirups bzw. eines daraus bereiteten erfrischungsgetränkes |
TWI415618B (zh) * | 2004-01-30 | 2013-11-21 | Suntory Holdings Ltd | 美白劑 |
CN101102744B (zh) * | 2004-12-24 | 2010-11-03 | 三得利控股株式会社 | 美白剂 |
JP2010235483A (ja) * | 2009-03-31 | 2010-10-21 | Kose Corp | 一重項酸素消去剤ならびにこれを含有する皮膚外用剤および化粧料 |
JP2011010641A (ja) | 2009-07-06 | 2011-01-20 | Suntory Holdings Ltd | 低カテキン茶飲料 |
CN102651978A (zh) * | 2009-12-16 | 2012-08-29 | 株式会社钟化 | 香味剂的制备方法及香味剂 |
JP5730550B2 (ja) * | 2010-11-29 | 2015-06-10 | 花王株式会社 | Cgrp応答性促進剤 |
JP2012131823A (ja) * | 2012-03-12 | 2012-07-12 | Lotte Co Ltd | 線毛運動活性化剤及びそれを含む飲食品 |
-
2013
- 2013-11-27 AU AU2013367663A patent/AU2013367663B2/en active Active
- 2013-11-27 WO PCT/JP2013/081844 patent/WO2014103596A1/ja active Application Filing
- 2013-11-27 JP JP2014554261A patent/JP6270741B2/ja active Active
- 2013-11-27 EP EP13867965.9A patent/EP2939549B1/en active Active
- 2013-11-27 US US14/655,063 patent/US20150342232A1/en not_active Abandoned
- 2013-12-10 TW TW102145359A patent/TWI645787B/zh active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI661940B (zh) * | 2016-11-10 | 2019-06-11 | 林伯衡 | 藥草片製造裝置及方法 |
Also Published As
Publication number | Publication date |
---|---|
US20150342232A1 (en) | 2015-12-03 |
EP2939549A1 (en) | 2015-11-04 |
AU2013367663A1 (en) | 2015-07-23 |
EP2939549A4 (en) | 2016-08-10 |
AU2013367663B2 (en) | 2017-04-20 |
TWI645787B (zh) | 2019-01-01 |
JPWO2014103596A1 (ja) | 2017-01-12 |
EP2939549B1 (en) | 2019-02-20 |
WO2014103596A1 (ja) | 2014-07-03 |
JP6270741B2 (ja) | 2018-01-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TWI645787B (zh) | Herb extract composition | |
TWI450959B (zh) | Alcohol-based impregnants or foods, beverages and methods of making the same | |
JP5682985B1 (ja) | ジャスミン茶飲料及びその製造方法、並びにジャスミン茶飲料の後味改善方法 | |
JP5166572B2 (ja) | アルコール感が付与された非アルコール飲料およびその製造方法 | |
US20160326472A1 (en) | Citrus fruit-infused liquor | |
JP5547908B2 (ja) | バーニング感抑制剤及びバーニング感抑制方法 | |
CN102796617A (zh) | 一种食用菊花香精及其制备方法 | |
Morata et al. | Technology of vermouth wines | |
TW201730328A (zh) | 酒精飲料、酒精飲料之製造方法及呈味改善方法 | |
JP2000245431A (ja) | 低アルコール飲料 | |
JP2007124938A (ja) | ローズヒップエキスの製造方法及びそれを含む飲食品 | |
CN107637858A (zh) | 一种改进水提醇沉法提取的植物致香物及提取方法和应用 | |
Sam et al. | Aroma improvement of dealcoholized Merlot red wine using edible flowers | |
Zeng et al. | Composition analysis of litchi juice and litchi wine | |
CN103564561B (zh) | 含柚子果汁的饮料、含柚子果汁的浓缩饮料及其制造方法 | |
CN113046179B (zh) | 一种铁皮石斛花香组合物及其制备方法和应用 | |
WO2021065716A1 (ja) | 花香を有する固形組成物 | |
CN113462476A (zh) | 一种茉莉花细胞水和茉莉花精油的提取方法和应用 | |
JP2015116193A (ja) | ジャスミン茶飲料及びその製造方法、並びにジャスミン茶飲料の後味改善方法 | |
JP7007415B2 (ja) | 容器詰飲料及び容器詰飲料の嗜好性改善方法 | |
Durán et al. | Formulation and physicochemical evaluation of vinegars produced from murta (Ugni molinae turcz.) and maqui (Aristotelia chilensis (Molina) stunz) with bees’ honey (Apis mellifera L.) at laboratory scale | |
JP6648334B1 (ja) | カテキン類由来の苦味が軽減された飲料 | |
CN102242036A (zh) | 柚子花型熏酒组合物 | |
JP6648333B1 (ja) | ガレート型カテキン由来の苦味が軽減された飲料 | |
Torres-Acosta et al. | From the Forest to the Bottle: Entomochemicals from Pterophylla beltrani (Bolivar and Bolivar) 1 for the Beverage Industry. |