TWI728608B - 飲料 - Google Patents
飲料 Download PDFInfo
- Publication number
- TWI728608B TWI728608B TW108146813A TW108146813A TWI728608B TW I728608 B TWI728608 B TW I728608B TW 108146813 A TW108146813 A TW 108146813A TW 108146813 A TW108146813 A TW 108146813A TW I728608 B TWI728608 B TW I728608B
- Authority
- TW
- Taiwan
- Prior art keywords
- beverage
- isoprene
- emulsifier
- flavonoids
- beer
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 claims abstract description 118
- -1 isoprene flavonoids Chemical class 0.000 claims abstract description 92
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 89
- 229930003935 flavonoid Natural products 0.000 claims abstract description 56
- 235000017173 flavonoids Nutrition 0.000 claims abstract description 56
- RRHGJUQNOFWUDK-UHFFFAOYSA-N Isoprene Natural products CC(=C)C=C RRHGJUQNOFWUDK-UHFFFAOYSA-N 0.000 claims abstract description 51
- YKGCBLWILMDSAV-GOSISDBHSA-N Isoxanthohumol Natural products O(C)c1c2C(=O)C[C@H](c3ccc(O)cc3)Oc2c(C/C=C(\C)/C)c(O)c1 YKGCBLWILMDSAV-GOSISDBHSA-N 0.000 claims abstract description 28
- ORXQGKIUCDPEAJ-YRNVUSSQSA-N xanthohumol Chemical compound COC1=CC(O)=C(CC=C(C)C)C(O)=C1C(=O)\C=C\C1=CC=C(O)C=C1 ORXQGKIUCDPEAJ-YRNVUSSQSA-N 0.000 claims abstract description 22
- FUSADYLVRMROPL-UHFFFAOYSA-N demethylxanthohumol Natural products CC(C)=CCC1=C(O)C=C(O)C(C(=O)C=CC=2C=CC(O)=CC=2)=C1O FUSADYLVRMROPL-UHFFFAOYSA-N 0.000 claims abstract description 19
- UVBDKJHYMQEAQV-UHFFFAOYSA-N xanthohumol Natural products OC1=C(CC=C(C)C)C(OC)=CC(OC)=C1C(=O)C=CC1=CC=C(O)C=C1 UVBDKJHYMQEAQV-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000008209 xanthohumol Nutrition 0.000 claims abstract description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 43
- 229930195729 fatty acid Natural products 0.000 claims description 43
- 239000000194 fatty acid Substances 0.000 claims description 43
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- YKGCBLWILMDSAV-SFHVURJKSA-N isoxanthohumol Chemical compound C1([C@H]2OC=3C(CC=C(C)C)=C(O)C=C(C=3C(=O)C2)OC)=CC=C(O)C=C1 YKGCBLWILMDSAV-SFHVURJKSA-N 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 150000003904 phospholipids Chemical class 0.000 claims description 7
- 229920000223 polyglycerol Polymers 0.000 claims description 6
- 229930008679 prenylflavonoid Natural products 0.000 claims description 4
- 150000007951 prenylflavonoids Chemical class 0.000 claims description 4
- 235000013353 coffee beverage Nutrition 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 230000001766 physiological effect Effects 0.000 abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 36
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- 235000008694 Humulus lupulus Nutrition 0.000 description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 20
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- 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 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000009835 boiling Methods 0.000 description 13
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
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- WOKDXPHSIQRTJF-UHFFFAOYSA-N 3-[3-[3-[3-[3-[3-[3-[3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)COCC(O)CO WOKDXPHSIQRTJF-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
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- 238000004458 analytical method Methods 0.000 description 6
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- JYKSTGLAIMQDRA-UHFFFAOYSA-N tetraglycerol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO JYKSTGLAIMQDRA-UHFFFAOYSA-N 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
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- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 4
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- 239000000284 extract Substances 0.000 description 4
- 150000002215 flavonoids Chemical class 0.000 description 4
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- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 150000004671 saturated fatty acids Chemical class 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 4
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 4
- 229920000858 Cyclodextrin Polymers 0.000 description 3
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 3
- 229920001213 Polysorbate 20 Polymers 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004380 ashing Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 125000004432 carbon atom Chemical group C* 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
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- 229930003949 flavanone Natural products 0.000 description 3
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- 235000003599 food sweetener Nutrition 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 3
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- 229920006395 saturated elastomer Polymers 0.000 description 3
- 235000003441 saturated fatty acids Nutrition 0.000 description 3
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 3
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- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical class CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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- 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
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- A—HUMAN NECESSITIES
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Abstract
一種飲料,其係包含異戊二烯類黃酮、親水性乳化劑與親油性乳化劑,且前述異戊二烯類黃酮的含量為6~500ppm。根據本發明,可提供一種具有黃腐醇所具之生理活性作用,且風味良好的飲料。
Description
本發明係有關於一種飲料及其製造方法。
黃腐醇或異黃腐醇係源自啤酒花的異戊二烯類黃酮,已知有抑制癌細胞的增長、抗氧化作用、抑制骨骼分解之作用及抗菌作用等各種生理活性。近年來,根據動物試驗,已知黃腐醇有抑制脂肪累積之作用(非專利文獻1、2),亦作為抑制脂肪的累積而預防或改善肥胖等有益於維持及改善健康的成分備受矚目。此外,期待黃腐醇所具之生理活性作用所產生的維持及改善健康之效果,亦有人嘗試提高該成分在各種飲料中的含量(專利文獻1)。
[先前技術文獻]
[專利文獻]
[專利文獻1]日本專利第6029390號公報
[非專利文獻]
[非專利文獻1]Phytochemistry. 91 Jul. 2013 236
[非專利文獻2]Arch Biochem Biophys. 599 Jun. 2016 22
[發明所欲解決之課題]
然而,專利文獻1中,係將黃腐醇以與環糊精之包接複合體的形態使用,與環糊精的量包接之黃腐醇的量極低,為了提高飲料中黃腐醇的成分含量而需要含有大量的環糊精,其結果便預期會導致味質劣化或增加糖質攝取,而非適於以預防或改善肥胖為目的而於日常攝取的飲料。
本發明課題在於提供一種可抑制凝聚、沉澱並以高濃度含有以黃腐醇或異黃腐醇為首的異戊二烯類黃酮之飲料及其製造方法。
[解決課題之手段]
本發明係有關於下述[1]~[2]。
[1]一種飲料,其係包含異戊二烯類黃酮、親水性乳化劑與親油性乳化劑,且前述異戊二烯類黃酮的含量為6~500ppm。
[2]一種飲料之製造方法,其係包含混合異戊二烯類黃酮、親水性乳化劑與親油性乳化劑之步驟。
[發明之效果]
根據本發明,可提供一種可抑制凝聚、沉澱並以高濃度含有異戊二烯類黃酮之飲料及其製造方法。
[實施發明之形態]
本發明之發明人等針對上述課題而致力研究的結果發現,透過併用親水性乳化劑與親油性乳化劑,可抑制飲料中之異戊二烯類黃酮的凝聚、沉澱且可提高其含量,終至完成本發明。就其機制,茲推斷係藉由將水難溶性的異戊二烯類黃酮由極性較接近的親油性乳化劑包覆,並進一步由親水性乳化劑包覆其四周而將異戊二烯類黃酮微細乳化,而形成不易發生異戊二烯類黃酮彼此的再結晶化之結構所致。
本發明之飲料係包含異戊二烯類黃酮、親水性乳化劑與親油性乳化劑。
本發明之異戊二烯類黃酮係對類黃酮加成異戊烯基而成者,類黃酮係指黃酮類、黃酮醇類、異黃酮類、黃烷類、黃烷醇類、黃烷酮類、黃烷酮醇類、查耳酮類、花青素類的總稱。查耳酮類異戊二烯類黃酮可舉出黃腐醇;黃烷類可舉出異黃腐醇;黃烷酮類則可舉出8-異戊烯基柚皮素等。異戊二烯類黃酮可由例如啤酒花等含有異戊二烯類黃酮的原料萃取出來,亦可使用市售品。市售品可舉出例如Xantho-Flav pure(Hopsteiner公司製,作為異戊二烯類黃酮含有85%的黃腐醇、4%的異黃腐醇)等。又,含有特定的異戊二烯類黃酮時,亦可轉變自其他的異戊二烯類黃酮而含有,舉例而言,亦可透過使黃腐醇的一部分藉由熱轉變為異黃腐醇而含有。
基於可望更有效發揮異戊二烯類黃酮所具之生理活性作用的觀點,本發明之飲料中的異戊二烯類黃酮的含量為6ppm以上,較佳為10ppm以上,更佳為16ppm以上,再更佳為24ppm以上;又,異戊二烯類黃酮的含量愈多,愈可望發揮異戊二烯類黃酮所具之生理活性作用;而基於維持該飲料原本所具有的香味之觀點,在本發明之飲料中係500ppm以下,較佳為450ppm以下,亦可定為此等任何組合所成之範圍。
本發明之乳化劑,只要是可使用於飲料者則不特別限定,可舉出甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、磷脂質、山梨醇酐脂肪酸酯等。其中,基於不損害飲料的風味之觀點,較佳為甘油脂肪酸酯、蔗糖脂肪酸酯、磷脂質,更佳為甘油脂肪酸酯、蔗糖脂肪酸酯,再更佳為甘油脂肪酸酯。
於本發明中,乳化劑的親水性、親油性程度係以HLB(Hydrophile‐Lipophile Balance)表示;親水性乳化劑較佳為HLB為10以上者,親油性乳化劑較佳為HLB為5以下者。HLB可藉由格里芬法來算出。
本發明所使用之甘油脂肪酸酯係指使甘油與脂肪酸反應而得到的酯,較佳為聚甘油脂肪酸酯。若具體列示屬聚甘油脂肪酸酯之構成成分的聚甘油,可舉出例如二甘油、三甘油、四甘油、五甘油、六甘油、七甘油、八甘油、九甘油、十甘油、二十甘油等,但不限定於此等。又,聚甘油脂肪酸酯的構成脂肪酸不特別限定,可為直鏈或支鏈飽和或不飽和脂肪酸。又,構成脂肪酸的種類亦不特別限定,可於1種聚甘油脂肪酸酯中含有1種或2種以上的脂肪酸。具體而言,飽和脂肪酸可舉出丁酸、戊酸、己酸、辛酸、癸酸、月桂酸、肉荳蔻酸、棕櫚酸、硬脂酸、十九酸、花生酸、二十二酸、二十四酸及此等之異構物等。不飽和脂肪酸可舉出棕櫚油酸、油酸、反油酸、鱈油酸、芥酸、二十四碳烯酸、亞油酸、二十碳二烯酸、二十二碳二烯酸、次亞麻油酸、硬脂艾杜糖酸、花生四烯酸、二十碳五烯酸、二十二碳六烯酸、十一碳烯酸及此等之異構物、縮合物、該縮合物之異構物等。
含有聚甘油脂肪酸酯作為親水性乳化劑時,較佳可舉出甘油的平均聚合度為4~20、脂肪酸的碳數為8~18的飽和或不飽和脂肪酸之聚甘油脂肪酸酯等,更具體而言,可舉出十甘油單肉荳蔻酸酯、十甘油單月桂酸酯、四甘油單月桂酸酯等。
含有甘油脂肪酸酯作為親油性乳化劑時,較佳可舉出甘油的平均聚合度為2~10、脂肪酸的碳數為12~22的飽和或不飽和脂肪酸之聚甘油脂肪酸酯等,更具體而言,可舉出四甘油五油酸酯、十甘油八芥酸酯、聚甘油縮合蓖麻醇酸酯等。
本發明所使用之蔗糖脂肪酸酯係指蔗糖與脂肪酸經酯化而成者。含有蔗糖脂肪酸酯作為親水性乳化劑時,較佳為脂肪酸的碳數為8~18者,具體而言可舉出蔗糖棕櫚酸酯、蔗糖肉荳蔻酸酯、蔗糖月桂酸酯等。含有蔗糖脂肪酸酯作為親油性乳化劑時,較佳為脂肪酸的碳數為12~22者,具體而言可舉出蔗糖硬脂酸酯等。
本發明所使用之磷脂質係指甘油骨架中包含脂肪酸殘基與磷酸基、鍵結於其之鹼性化合物或糖之化合物的總稱,一般而言可利用源自大豆、菜籽者或源自雞蛋者。含有磷脂質作為親水性乳化劑時,可舉出對大豆卵磷脂或蛋黃卵磷脂等加氫而成的氫化卵磷脂、或進行酵素分解而成的溶血卵磷脂等。含有磷脂質作為親油性乳化劑時,可舉出大豆卵磷脂、蛋黃卵磷脂等。
本發明所使用之山梨醇酐脂肪酸酯係指山梨醇酐與脂肪酸經酯化者,較佳可舉出聚氧乙烯山梨醇酐脂肪酸酯。含有聚氧乙烯山梨醇酐脂肪酸酯作為親水性乳化劑時,較佳為脂肪酸的碳數為8~18者,更具體而言可舉出聚氧乙烯山梨醇酐單月桂酸酯、聚氧乙烯山梨醇酐單油酸酯、聚氧乙烯山梨醇酐單硬脂酸酯等。作為親水性乳化劑及/或親油性乳化劑之山梨醇酐脂肪酸酯的含量,基於抑制苦味・乾澀味之觀點,相對於親水性乳化劑與親油性乳化劑的合計含量100質量份,較佳為60質量份以下,更佳為50質量份以下。下限值不特別限定,可定為0質量份以上、1質量份以上、5質量份以上、10質量份以上等,亦可定為此等任何組合所成之範圍。
本發明之飲料中親水性乳化劑的含量相對於親油性乳化劑的含量之質量比(親水性乳化劑/親油性乳化劑),基於維持在飲料中的分散性之觀點,較佳為1以上;又,基於形成異戊二烯類黃酮的乳液之觀點,較佳為100以下,更佳為50以下,再更佳為30以下,亦可定為此等任何組合所成之範圍。
本發明之飲料中之親水性乳化劑與親油性乳化劑的合計含量,基於含有高含量異戊二烯類黃酮之觀點,較佳為6ppm以上,更佳為30ppm以上,再更佳為60ppm以上;又,基於抑制乳化劑衍生的卡路里之觀點,較佳為25000ppm以下,更佳為6000ppm以下,再更佳為5000ppm以下。此外,親水性乳化劑及親油性乳化劑可分別以1種或2種以上含有,亦可定為此等任何組合所成之範圍。
基於形成異戊二烯類黃酮的乳液之觀點,本發明之飲料中乳化劑的合計含量相對於異戊二烯類黃酮的含量之質量比(乳化劑/異戊二烯類黃酮)為0.01以上,較佳為1以上,更佳為5以上,再更佳為10以上;又,基於抑制源自乳化劑的雜味之觀點,較佳為100以下,更佳為50以下,亦可定為此等任何組合所成之範圍。
乳化劑亦可使用親水性乳化劑及親油性乳化劑以外的乳化劑(HLB超過5~未達10的乳化劑)。為了形成異戊二烯類黃酮的乳液,只要含有最低限度量之包覆異戊二烯類黃酮的親油性乳化劑與進一步包覆乳液之最外層的親水性乳化劑即可,親水性乳化劑與親油性乳化劑的合計含量相對於所用全部乳化劑的合計含量之比例((親水性乳化劑+親油性乳化劑)/全部乳化劑)較佳為0.1以上,更佳為0.2以上,再更佳為0.5以上。上限值不特別限定,可定為1以下、0.9以下、0.8以下等,亦可定為此等任何組合所成之範圍。
本發明之飲料由於係以高濃度含有異戊二烯類黃酮,且乳化劑的用量較少,而適合調製成啤酒風味飲料、發泡酒風味飲料、茶飲料、果汁飲料、咖啡飲料、運動飲料等飲料。又,本發明之飲料可任意含有甜味料或酸味料、苦味料、食物纖維、增黏多糖類、抗氧化劑等。
本發明之飲料除了是經過混合異戊二烯類黃酮、親水性乳化劑與親油性乳化劑之步驟而得到以外,能以與各種飲料的周知之製造方法同樣地調製。就該混合步驟而言,可於飲料中混合,亦可另外調製包含異戊二烯類黃酮、親水性乳化劑及親油性乳化劑的混合物(下稱「異戊二烯類黃酮混合物」),並予以添加於飲料中。混合步驟較佳在100~200℃的條件下進行。混合步驟可同時添加異戊二烯類黃酮、親水性乳化劑、親油性乳化劑並予以混合,亦可先混合異戊二烯類黃酮及親油性乳化劑後再與親水性乳化劑混合。又,也可先混合異戊二烯類黃酮及親水乳化劑後再與親油性乳化劑混合。以下例示另外調製異戊二烯類黃酮混合物並予以添加於啤酒風味飲料時的形態。
作為本發明之啤酒風味飲料之製造方法,可舉出包含添加異戊二烯類黃酮混合物之步驟的製造方法。於此,啤酒風味飲料可為含有酒精之啤酒風味飲料或無酒精啤酒風味飲料,除添加異戊二烯類黃酮混合物以外,可分別以週知之製造方法來製造。以下例示各種情況下的製造方法,惟本發明非限定於此等形態。
作為本發明之啤酒風味飲料的一形態,可舉出含有酒精之啤酒風味飲料,而除了在啤酒風味飲料之製造步驟中添加異戊二烯類黃酮混合物以外,能以與一般的啤酒風味飲料同樣的方式製造。又,此時的酒精指的是乙醇,就乙醇含量而言以容量比計較佳為1%~10%,但不特別限定。再者,作為該啤酒風味飲料所含之酒精分的來源,不限定於發酵、未發酵。以下示出一般的啤酒風味飲料之製造步驟。一般的啤酒風味飲料有使用麥芽作為原料者與不使用麥芽作為原料者,可如以下方式製造。
就使用麥芽作為原料所製成的含有酒精之啤酒風味飲料而言,首先,係對除麥芽等的麥類外,亦視需求含有其他的穀物、澱粉、糖類、苦味料、或著色料等原料及水的混合物,視需求添加澱粉酶等的酵素,使其進行糊化、糖化,再加以過濾而調製成糖化液。視需求將啤酒花或苦味料等添加於糖化液並予以煮沸,在澄清槽中去除凝固蛋白質等的固體成分。作為該糖化液之替代,也可對麥芽萃取物加入溫水後對其添加啤酒花並予以煮沸。啤酒花可從煮沸開始後到煮沸結束前的任意階段中混合。糖化步驟、煮沸步驟、固體成分去除步驟等中的條件只要採用已知之條件即可。發酵‧儲酒步驟等中的條件只要採用已知之條件即可。將所得之發酵液過濾,對所得濾液添加二氧化碳。其後,填充於容器並經過殺菌步驟而得到目標之啤酒風味飲料。前述各步驟中異戊二烯類黃酮混合物的添加可於填充前的任意步驟中進行。
就不使用麥芽作為原料所製成的含有酒精之啤酒風味飲料而言,係將含有碳源的液糖、麥或麥芽以外之作為含有胺基酸的材料的氮源、啤酒花、色素等與溫水共同混合,調製成液糖溶液。該液糖溶液係經過煮沸。使用啤酒花作為原料時,啤酒花可非在煮沸開始前,而是在煮沸中混於該液糖溶液中。作為該糖化液之替代,也可對使用麥芽以外之原料的萃取物加入溫水後對其添加啤酒花並予以煮沸。啤酒花可從煮沸開始後到煮沸結束前的任意階段中混合。發酵‧儲酒步驟等中的條件只要採用已知之條件即可。將所得之發酵液過濾,對所得濾液添加二氧化碳。其後,填充於容器並經過殺菌步驟而得到目標之啤酒風味飲料。前述各步驟中異戊二烯類黃酮混合物的添加可於填充前的任意步驟中進行。
未發酵且含有酒精之啤酒風味飲料非限於使用或不使用麥芽,亦可藉由添加原料用酒精等來調整最終製品的酒精分。原料用酒精的添加可於糖化步驟至填充步驟前的任意步驟中進行。前述各步驟中異戊二烯類黃酮混合物的添加可於填充前的任意步驟中進行。
作為本發明之啤酒風味飲料的一形態,可舉出無酒精啤酒風味飲料,而除了在啤酒風味飲料之製造步驟中添加異戊二烯類黃酮混合物以外,能以與一般的無酒精啤酒風味飲料同樣的方式製造。以下示出一般的未發酵之無酒精啤酒風味飲料之製造步驟。透過不具有使用酵母的發酵步驟,能更容易地製造無酒精啤酒等的無酒精啤酒風味飲料。一般的未發酵之無酒精啤酒風味飲料有使用麥芽作為原料者與不使用麥芽作為原料者,可如以下方式製造。
就使用麥芽作為原料所製成的無酒精啤酒風味飲料而言,首先,係對除麥芽等的麥類外,亦視需求含有其他的穀物、澱粉、糖類、苦味料、或著色料等原料及水的混合物,視需求添加澱粉酶等的酵素,使其進行糊化、糖化,再加以過濾而調製成糖化液。視需求將啤酒花或苦味料等添加於糖化液並予以煮沸,在澄清槽中去除凝固蛋白質等的固體成分。作為該糖化液之替代,也可對麥芽萃取物加入溫水後對其添加啤酒花並予以煮沸。啤酒花可從煮沸開始後到煮沸結束前的任意階段中混合。糖化步驟、煮沸步驟、固體成分去除步驟等中的條件只要採用已知之條件即可。煮沸後,將所得之麥汁過濾,對所得濾液添加二氧化碳。其後,填充於容器並經過殺菌步驟而得到目標之無酒精啤酒風味飲料。前述各步驟中異戊二烯類黃酮混合物的添加可於填充前的任意步驟中進行。
製造不使用麥芽作為原料的無酒精啤酒風味飲料時,首先,係將含有碳源的液糖、麥或麥芽以外之作為含有胺基酸的材料的氮源、啤酒花、色素等與溫水共同混合,調製成液糖溶液。該液糖溶液係經過煮沸。使用啤酒花作為原料時,啤酒花可非在煮沸開始前,而是在煮沸中混於該液糖溶液中。對煮沸後的液糖溶液添加二氧化碳。其後,填充於容器並經過殺菌步驟而得到目標之無酒精啤酒風味飲料。前述各步驟中異戊二烯類黃酮混合物的添加可於填充前的任意步驟中進行。
本說明書中的「啤酒風味飲料」係指具有啤酒般的風味的碳酸飲料。亦即,本說明書之啤酒風味飲料,若非特別明述時,則包含所有的啤酒風味之碳酸飲料。其中,「無酒精啤酒風味飲料」係指酒精度數未達1%的啤酒風味飲料,較佳為實質上不含酒精。於此,實質上不含酒精之形態的飲料不排除含有可檢測出之程度的極微量之酒精的飲料。就酒精度數經由四捨五入成為0.0%的飲料而言,其中,酒精度數經由四捨五入成為0.00%的飲料係包含於無酒精啤酒風味飲料。作為本發明之啤酒風味飲料的種類,係包含例如無酒精之啤酒風味飲料、啤酒風味之清涼飲料等。此外,此處的「酒精度數(酒精含量)」係指乙醇的含量,不包含脂肪族醇。
本發明之啤酒風味飲料的酒精度數係指飲料中的酒精分的含量(v/v%),藉由周知的任意方法均可加以測定,例如,可藉由振動式密度計來測定。具體而言,可調製藉由過濾或超音波從飲料中去除掉二氧化碳的試料,其後,對該試料進行直火蒸餾,測定所得之餾液在15℃下的密度,並使用國稅廳規定分析法(平19國稅廳訓令第6號,平成19年6月22日修訂)的附表「第2表 酒精分與密度(15℃)及比重(15/15℃)換算表」進行換算而求得。若為酒精度未達1.0%的低濃度時,亦可利用市售的酒精測定裝置、或氣相層析儀。
基於對本發明之啤酒風味飲料賦予酒感之觀點,亦可添加脂肪族醇。作為脂肪族醇,只要是廣為人知者則不特別限制,較佳為碳數4~5之脂肪族醇。於本發明中,以較佳之脂肪族醇而言,作為碳數4者,可舉出2-甲基-1-丙醇、1-丁醇等;作為碳數5者,可舉出3-甲基-1-丁醇、1-戊醇、2-戊醇等。此等能以1種或2種以上的組合使用。碳數4~5之脂肪族醇的含量較佳為0.0002~0.0007質量%,更佳為0.0003~0.0006質量%。於本說明書中,脂肪族醇的含量可採用頂空氣體層析法來測定。
(卡路里)
本發明之啤酒風味飲料當中,就無酒精啤酒風味飲料而言,為符合近年的低卡路里偏好,較理想為低卡路里者。從而,本發明之啤酒風味飲料的卡路里數較佳為未達20kcal/100mL,更佳為未達5kcal/100mL。
本發明之啤酒風味飲料所含的卡路里數基本上係依循關於健康增進法所公開的「關於營養標示基準之營養成分等的分析方法等」來算出。亦即,原則上,能以定量之各種營養成分的量乘以各成分的能量換算係數(蛋白質:4kcal/g、脂質:9kcal/g、糖質:4kcal/g、食物纖維:2kcal/g、酒精:7kcal/g、有機酸:3kcal/g)所得的值之總和算出。細節請參照「關於營養標示基準之營養成分等的分析方法等」。
就本發明之啤酒風味飲料所含的各營養成分量之具體的測定手法,只要依循健康增進法「關於營養標示基準之營養成分等的分析方法等」所記載的各種分析法即可。或者,如委託財團法人 日本食品分析中心,可獲知此種熱量及/或各營養成分量。
(糖質)
本發明之啤酒風味飲料所含的糖質,係指基於食品之營養標示基準(平成15年厚生勞動省告示第176號)的糖質。具體而言,糖質係指由食品中去除掉蛋白質、脂質、食物纖維、灰分、酒精分及水分者。又,食品中之糖質的量可由該食品的重量扣除蛋白質、脂質、食物纖維、灰分及水分的量來算定。此時,蛋白質、脂質、食物纖維、灰分及水分的量可根據揭載於營養標示基準的方法來測定。具體而言,蛋白質的量係以氮定量換算法測定,脂質的量係以醚萃取法、氯仿‧甲醇混合液萃取法、格柏法、酸分解法或羅斯-高特裏巴法測定,食物纖維的量係以高效液相層析法或Prosky法測定,灰分的量係以乙酸鎂添加灰化法、直接灰化法或硫酸添加灰化法測定,水分的量則以卡爾費雪法、乾燥助劑法、減壓過熱乾燥法、常壓加熱乾燥法或塑膠膜法來測定。
本發明之啤酒風味飲料,為符合近年的低糖質偏好,較理想為低糖質者。從而,本發明之啤酒風味飲料的糖質的含量較佳為未達2.5g/100mL,更佳為0.5g/100mL以下。又,下限不特別設定。
(酸味料)
作為本發明之啤酒風味飲料中所使用的酸味料,較佳使用選自由檸檬酸、乳酸、磷酸及蘋果酸所成群組的1種以上的酸。又,於本發明中,作為前述酸以外的酸,亦可使用琥珀酸、酒石酸、富馬酸及冰醋酸等。此等只要是經認定可添加於食品者則可無限制地使用。於本發明中,基於適宜地賦予圓潤的酸味之觀點,較佳使用與乳酸的組合;基於適宜地賦予略有刺激感的酸味之觀點,則較佳使用與磷酸的組合。
酸味料的含量,在本發明之啤酒風味飲料中,以檸檬酸換算,基於賦予啤酒風味感之觀點,較佳為200ppm以上,更佳為550ppm以上,再更佳為700ppm以上;又,基於酸味之觀點,較佳為15000ppm以下,更佳為5500ppm以下,再更佳為2000ppm以下。從而,於本發明中,酸味料的含量,以檸檬酸換算,可舉出200ppm~15000ppm,較佳為550ppm~5500ppm,更佳為700ppm~1500ppm等的適宜範圍。此外,於本說明書中,檸檬酸換算量係指以檸檬酸的酸味度為基準由各酸味料的酸味度換算的量,例如,相當於乳酸100ppm的檸檬酸換算量係換算為120ppm,相當於磷酸100ppm的檸檬酸換算量係換算為200ppm,相當於蘋果酸100ppm的檸檬酸換算量則換算為125ppm。
關於啤酒風味飲料中之酸味料的含量,係指藉由高效液相層析(HPLC)等進行分析所算出的值。
(啤酒花)
在本發明之啤酒風味飲料中,原料的一部分可使用啤酒花。由於有香味類似啤酒的傾向,從而原料的一部分較佳使用啤酒花。使用啤酒花時,可依據所期望的香味適宜選擇使用啤酒等的製造所使用的一般的粒狀啤酒花、粉末啤酒花、啤酒花萃取物。另外,亦可使用異化啤酒花、還原啤酒花等的啤酒花加工品。本發明之啤酒風味飲料所使用的啤酒花係包含這些物質。又,啤酒花的添加量不特別限定,典型上,相對於飲料總量為0.0001~1重量%左右。
(其他的原料)
本發明之啤酒風味飲料,亦可在不妨害本發明效果的範圍內,視需求使用其他的原料。例如,可在不妨害本發明效果的範圍內視需求使用甜味料(包含高甜度甜味料)、苦味料、香料、酵母萃取物、焦糖色素等的著色料、大豆皂素或皂樹皂素等的植物萃取皂素系物質、玉米或大豆等的植物蛋白質及胜肽含有物、牛血清白蛋白等的蛋白質系物質、食物纖維或胺基酸等的調味料、抗壞血酸等的抗氧化劑。
如此可製得本發明之啤酒風味飲料。基於使飲料的風味更良好觀點,本發明之啤酒風味飲料的pH為3.0~5.0,較佳為3.0~4.5,更佳為3.0~4.0。
(容器裝飲料)
本發明之啤酒風味飲料可作成容器裝。容器的形態無任何限制,可填充於瓶、罐、酒桶或寶特瓶等的密封容器中而作成容器裝飲料。
[實施例]
以下,示出實施例對本發明具體地加以說明,惟本發明不受下述實施例所限制。
<異戊二烯類黃酮混合物的調製>
水準1-1~1-8
將表1所記載之親水性乳化劑加熱至200℃,添加表1所記載的量的黃腐醇並混合至全體呈均勻。進而,添加表1所記載之親油性乳化劑並混合至全體呈均勻後,放置冷卻至80℃,進一步添加純水4.8g並混合至全體呈均勻。
水準2-1~2-9
除僅使用表2所示親水性乳化劑或者親油性乳化劑的任一者以外係以與水準1-1~1-8同樣的方式調製。
以下示出表1、2中所用成分的細節。
黃腐醇:Xantho-Flav pure(Hopsteiner公司製,含有85%的黃腐醇、4%的異黃腐醇)
十甘油單肉荳蔻酸酯:(阪本藥品工業公司製)
十甘油單月桂酸酯:(阪本藥品工業公司製)
四甘油單月桂酸酯:(阪本藥品工業公司製)
四甘油五油酸酯:(阪本藥品工業公司製)
十甘油八芥酸酯:(阪本藥品工業公司製)
聚甘油縮合蓖麻醇酸酯:(阪本藥品工業公司製)
蔗糖棕櫚酸酯:(Mitsubishi-Chemical Foods公司製)
卵磷脂:(Nacalai Tesque公司製)
聚氧乙烯山梨醇酐單月桂酸酯:(Nacalai Tesque公司製)
<啤酒風味飲料的調製>
實施例1~8、比較例1~9
將20kg麥芽粉碎成適當的粒度並置入裝置槽中,對其添加120L的溫水,而製成約50℃的醪。在50℃下保持30分鐘後,緩緩升溫而於65℃~72℃進行糖化60分鐘。將糖化完成的醪升溫至77℃後,移至麥汁過濾槽進行過濾,而得到濾液。取所得濾液的一部分,添加溫水,此時濾液與溫水的混合比例係調整成煮沸結束時之萃取物分的總量成為約4.0重量%。將製造規模定為100L,添加約100g的啤酒花、約40g的市售焦糖色素(等級I),於100℃煮沸80分鐘。自煮沸後的液體中分離沉渣,冷卻至約2℃。取該冷卻液的一部分,添加適量的冷水使最終製品之萃取物分的總量成為0.3重量%而予以稀釋。使用乳酸作為pH調整劑,對該稀釋液添加的適量pH調整劑、抗氧化劑、甜味物質、香料、二氧化碳並進行過濾,以其為基底飲料。對前述基底飲料以成為表3、4所記載之濃度的方式添加表1、2中所調製的異戊二烯類黃酮混合物,而得到非發酵啤酒風味飲料。
針對所得各非發酵啤酒風味飲料,以目視確認在4℃下保存1週後的均勻穩定性。又,請6位專業官能檢查員根據以下評定基準實施苦味・乾澀味官能評定,算出評分的平均分數。此時,為了與黃腐醇及異黃腐醇本身的苦味・乾澀味比較,而對中性烈酒(乙醇95.1%、25℃)添加黃腐醇(Xantho-Flav pure Hopsteiner公司製)並混合至全體呈均勻後,用水稀釋成乙醇濃度為1%,將包含與由此所得之各實施例・比較例等量的黃腐醇之飲料的苦味・乾澀味的評定設為3.5來進行比較評定。將結果示於表5。
(均勻穩定性的評定)
◎:全體呈均勻且透明。未看出凝聚・沉澱。
○:全體呈均勻但不透明。未看出凝聚・沉澱。
×:全體非呈均勻,可見凝聚・沉澱。
(源自乳化劑之苦味・乾澀味的評定)
1:幾乎未嚐到。
2:僅些微嚐到。
3:某種程度嚐到,但為作為飲料可容許之水準。
4:明確嚐到。
5:強烈嚐到。
(綜合評定)
×:穩定性為×,或官能評定為4.5以上
△:穩定性為○,且官能評定結果大於3.5且為4.5以下
○:穩定性為○,且官能評定結果為3.5以下
◎:穩定性為◎,且官能評定結果為3.5以下
相對於併用親水性乳化劑與親油性乳化劑的實施例1~8之飲料均無凝聚・沉澱地均勻分散,穩定性優良,僅使用親水性乳化劑或親油性乳化劑中任一者的比較例1~9之飲料均可看出凝聚・沉澱。又,就親水性乳化劑使用蔗糖脂肪酸酯或甘油脂肪酸酯的實施例2~8,不僅幾乎未嚐到源自乳化劑的異味,且源自黃腐醇及異黃腐醇的苦味或乾澀味亦被遮蔽,而對飲料的適用性極高。
[產業上可利用性]
根據本發明,可提供一種具有黃腐醇所具之生理活性作用,且風味良好的飲料。
Claims (10)
- 一種飲料,其係包含異戊二烯類黃酮(prenylflavonoids)、親水性乳化劑與親油性乳化劑,且前述異戊二烯類黃酮的含量為6~500ppm。
- 如請求項1之飲料,其中異戊二烯類黃酮係選自由黃腐醇及異黃腐醇所成群組的1種以上。
- 如請求項1或2之飲料,其中前述親水性乳化劑的HLB為10以上。
- 如請求項1或2之飲料,其中前述親水性乳化劑係包含選自由聚甘油脂肪酸酯、蔗糖脂肪酸酯、磷脂質及山梨醇酐脂肪酸酯所成群組的1種以上之乳化劑。
- 如請求項1或2之飲料,其中前述親油性乳化劑的HLB為5以下。
- 如請求項1或2之飲料,其中前述親油性乳化劑係包含選自由聚甘油脂肪酸酯、蔗糖脂肪酸酯及磷脂質所成群組的1種以上之乳化劑。
- 如請求項1或2之飲料,其中前述親水性乳化劑的含量相對於前述親油性乳化劑的含量之質量比(親水性乳化劑/親油性乳化劑)為1~100。
- 如請求項1或2之飲料,其中前述乳化劑的合計含量相對於前述異戊二烯類黃酮的含量之質量比(乳化劑/異戊二烯類黃酮)為0.01~100。
- 如請求項1或2之飲料,其為啤酒風味飲料、發泡酒風味飲料、茶飲料、果汁飲料、咖啡飲料或運 動飲料。
- 一種飲料之製造方法,其係包含混合異戊二烯類黃酮、親水性乳化劑與親油性乳化劑之步驟。
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TW108146813A TWI728608B (zh) | 2018-12-28 | 2019-12-20 | 飲料 |
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US (1) | US20210368828A1 (zh) |
EP (1) | EP3903602A4 (zh) |
JP (1) | JP7241774B2 (zh) |
KR (1) | KR20210107111A (zh) |
CN (1) | CN113286521A (zh) |
AU (1) | AU2018455463A1 (zh) |
CA (1) | CA3118700A1 (zh) |
SG (1) | SG11202104750VA (zh) |
TW (1) | TWI728608B (zh) |
WO (1) | WO2020136860A1 (zh) |
Citations (3)
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EP1431385A1 (de) * | 2002-12-18 | 2004-06-23 | Döhler GmbH | Xanthohumol-haltiges Getränk |
JP2009095277A (ja) * | 2007-10-17 | 2009-05-07 | Mitsubishi Chemicals Corp | 飲料の製造方法 |
US20170333515A1 (en) * | 2015-11-10 | 2017-11-23 | Eric H. Kuhrts | Compositions and methods for enhancing the metabolic activity or stability of curcumin |
Family Cites Families (10)
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JPS6029390B2 (ja) | 1976-02-03 | 1985-07-10 | 富士写真フイルム株式会社 | ベンゾトリアゾ−ル化合物 |
CN1867263B (zh) * | 2003-08-13 | 2013-03-06 | 不二制油株式会社 | 制备水合油性基食品的方法 |
EP1909584A4 (en) * | 2005-07-29 | 2010-07-07 | Bioactives Inc | PRENYLFLAVONOID FORMULATIONS |
JP4788462B2 (ja) * | 2006-04-25 | 2011-10-05 | 三菱化学株式会社 | D相中油型乳化組成物 |
US9006293B2 (en) * | 2008-02-27 | 2015-04-14 | Flaxan Gmbh & Co. Kg | Compositions containing xanthohumol-cyclodextrin complexes |
JP5174631B2 (ja) * | 2008-11-26 | 2013-04-03 | サントリーホールディングス株式会社 | リグナン類化合物含有乳化物及び飲料 |
US20130245118A1 (en) * | 2010-07-02 | 2013-09-19 | Eric H. Kuhrts | Stable fatty acid-containing formulations |
JP6029390B2 (ja) * | 2011-09-07 | 2016-11-24 | 日本食品化工株式会社 | キサントフモール/シクロデキストリン包接複合体含有組成物の製造方法及びその利用 |
JP5588048B1 (ja) * | 2013-06-17 | 2014-09-10 | 高田香料株式会社 | 乳化香料組成物 |
JP6300780B2 (ja) | 2015-12-24 | 2018-03-28 | 高砂香料工業株式会社 | アルコール飲料用乳化香料組成物 |
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2018
- 2018-12-28 WO PCT/JP2018/048433 patent/WO2020136860A1/ja unknown
- 2018-12-28 JP JP2020562261A patent/JP7241774B2/ja active Active
- 2018-12-28 EP EP18945303.8A patent/EP3903602A4/en not_active Withdrawn
- 2018-12-28 US US17/291,417 patent/US20210368828A1/en not_active Abandoned
- 2018-12-28 KR KR1020217023906A patent/KR20210107111A/ko active Search and Examination
- 2018-12-28 SG SG11202104750VA patent/SG11202104750VA/en unknown
- 2018-12-28 AU AU2018455463A patent/AU2018455463A1/en not_active Abandoned
- 2018-12-28 CA CA3118700A patent/CA3118700A1/en active Pending
- 2018-12-28 CN CN201880100253.2A patent/CN113286521A/zh active Pending
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1431385A1 (de) * | 2002-12-18 | 2004-06-23 | Döhler GmbH | Xanthohumol-haltiges Getränk |
JP2009095277A (ja) * | 2007-10-17 | 2009-05-07 | Mitsubishi Chemicals Corp | 飲料の製造方法 |
US20170333515A1 (en) * | 2015-11-10 | 2017-11-23 | Eric H. Kuhrts | Compositions and methods for enhancing the metabolic activity or stability of curcumin |
Also Published As
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CA3118700A1 (en) | 2020-07-02 |
AU2018455463A1 (en) | 2021-06-03 |
CN113286521A (zh) | 2021-08-20 |
KR20210107111A (ko) | 2021-08-31 |
SG11202104750VA (en) | 2021-07-29 |
US20210368828A1 (en) | 2021-12-02 |
TW202033102A (zh) | 2020-09-16 |
JP7241774B2 (ja) | 2023-03-17 |
JPWO2020136860A1 (ja) | 2021-09-27 |
WO2020136860A1 (ja) | 2020-07-02 |
EP3903602A1 (en) | 2021-11-03 |
EP3903602A4 (en) | 2022-08-17 |
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