TWI779094B - 含有吡咯并喹啉醌的橡皮糖及其製造方法 - Google Patents
含有吡咯并喹啉醌的橡皮糖及其製造方法 Download PDFInfo
- Publication number
- TWI779094B TWI779094B TW107132445A TW107132445A TWI779094B TW I779094 B TWI779094 B TW I779094B TW 107132445 A TW107132445 A TW 107132445A TW 107132445 A TW107132445 A TW 107132445A TW I779094 B TWI779094 B TW I779094B
- Authority
- TW
- Taiwan
- Prior art keywords
- pyrroloquinoline quinone
- salt
- oil
- gummy candy
- gummy
- Prior art date
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- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一種橡皮糖，其係包含油脂、疏水性乳化劑、吡咯并喹啉醌或其鹽、與明膠。
Description
本發明為關於含有吡咯并喹啉醌(pyrroloquinoline quinone)的橡皮糖(gummy candy)及其製造方法。
橡皮糖係以糖質、明膠作為主體的具有彈力食用感的糕點，被全世界的人們持續喜愛著。然後，近年來隨著健康意識提升之同時，亦變得重視起機能性，故調配有營養成分、機能性成分的橡皮糖在以歐美為中心的國家受到歡迎。
吡咯并喹啉醌(以下亦有記載為PQQ之情形)係已知作為微生物的輔酶，而具有水溶性的二鈉鹽係已作為食品來使用，已知有腦機能活性化、粒腺體活性化、促進細胞增殖等多樣的機能。
吡咯并喹啉醌之鹽係已知，藉由將其水溶液與還原劑在室溫下混合會形成纖維狀構造，而最終會進行凝膠化(專利文獻1)。又，專利文獻2中亦記載著包含吡咯并喹啉醌的凝膠。又，專利文獻3中係記載作為醌化合物，而具有非水溶性的泛癸利酮(ubidecarenone)之例。
[先前技術文獻]
[專利文獻]
專利文獻1：國際公開第2012/020767號
專利文獻2：日本特開2013-237644號公報
專利文獻3：國際公開第2005/035477號
專利文獻4：日本特開2015-010085號公報
[發明所欲解決之課題]
吡咯并喹啉醌為紅色，具有在食用時該顏色會色移(color migration)至口中的缺點。特別是如橡皮糖般的在口腔內保持長時間的食品，若使用吡咯并喹啉醌時，如此般的缺點將變得顯著。進而，因此將吡咯并喹啉醌調配至橡皮糖時，必須確保在口腔內不會產生色移般的穩定性。
橡皮糖的特徵性食用感，其起因大致為凝膠化劑，但若使用明膠來作為凝膠化劑時，會具有使PQQ變色成為橘色之問題。然而，在將PQQ應用於橡皮糖之際，迄今尚未知有關於抑制變色、提升作為橡皮糖的穩定性之方法。
本發明之課題為提供一種抑制了對於吡咯并喹啉醌而言為特有的變色的穩定的橡皮糖。
[解決課題之手段]
為了解決上述課題本發明人經深入研究之結果發現，藉由調配疏水性乳化劑與油脂，可解決上述課題，因而完成了本發明。
即，本發明為包含下述之發明。
[1]. 一種橡皮糖，其係包含油脂、疏水性乳化劑、吡咯并喹啉醌或其鹽、與明膠。
[2]. 如[1]記載之橡皮糖，其中，吡咯并喹啉醌或其鹽係在疏水性乳化劑之存在下，於油脂內中被膠體化。
[3]. 如[1]或[2]記載之橡皮糖，其中，吡咯并喹啉醌之鹽係吡咯并喹啉醌二鈉鹽。
[4]. 如[1]~[3]中任一項記載之橡皮糖，其中，疏水性乳化劑係選自由蔗糖脂肪酸酯、甘油脂肪酸酯、甘油縮合蓖麻油酸酯、及去水山梨醇脂肪酸酯所成之群中之至少1種。
[5]. 如[1]~[4]中任一項記載之橡皮糖，其中，進而包含甜味劑。
[6]. 一種製造如[1]~[5]中任一項記載之橡皮糖之方法，其係包含在疏水性乳化劑之存在下，使吡咯并喹啉醌或其鹽於油脂中進行膠體化之步驟。
[7]. 如[6]記載之方法，其中，包含將已膠體化的吡咯并喹啉醌或其鹽與明膠進行混合之步驟。
[發明的效果]
使用明膠所調製而成的橡皮糖中，相較於使用寒天、海藻酸鈉、卡拉膠等的其他的凝膠化劑之情形，吡咯并喹啉醌係具有容易變色之傾向。然而，依據本發明，藉由調配油脂與疏水性乳，抑制了該變色，又，可抑制色移至舌頭等，而可提供穩定的調配有吡咯并喹啉醌的橡皮糖。尚，此處所謂的變色，係意味著原本呈現紅色的吡咯并喹啉醌變色成為橘色或黃色等的其他的顏色，並非濃淡的變化。
[實施發明之最佳形態]
以下對於用來實施本發明之形態(以下簡稱為「本實施形態」)進行詳細說明，但本發明並不限定於下述的本實施形態中。本發明可在不脫離該要旨之範圍內予以各種的變形。
在第一實施形態中，本發明為提供一種橡皮糖，其係包含油脂、疏水性乳化劑、吡咯并喹啉醌或其鹽、與明膠。
所謂的橡皮糖，係藉由調配明膠等的凝膠化劑而具有為彈力性的食用感的軟糖的一種。
本發明中的吡咯并喹啉醌為式(1)所表示之構造的物質。
本發明中所使用的吡咯并喹啉醌或其鹽，可從市售品中取得，亦可藉由周知的方法來進行製造。
吡咯并喹啉醌可為分離體。作為吡咯并喹啉醌之鹽，可舉例如吡咯并喹啉醌的鹼金屬鹽、鹼土金屬鹽或銨鹽。較佳為鹼金屬鹽。藉由將PQQ以鹽之形態來包含於橡皮糖中，可期待PQQ含量的提升、滲透壓調整、風味的調整等的效果。
作為本發明中所使用的吡咯并喹啉醌的鹼金屬鹽，可舉例鈉、鉀、鋰、銫、銣等的鹽。較佳係以容易取得之觀點而言，以鈉鹽或鉀鹽為又較佳。
吡咯并喹啉醌的鹼金屬鹽，可為被1~3個的鹼金屬所取代的鹼金屬鹽，亦可任意為單鹼金屬鹽、二鹼金屬鹽或三鹼金屬鹽。較佳為二鹼金屬鹽。特佳為二鈉鹽及二鉀鹽。二鈉鹽的含水結晶的穩定性亦高，故可容易使用。
本發明相關的橡皮糖為包含油脂(脂肪酸與甘油的酯)、與疏水性乳化劑。在疏水性乳化劑材之存在下，吡咯并喹啉醌係於油脂中被膠體化。將含此的分散液以使用明膠來進行凝膠化，可形成吡咯并喹啉醌的變色為被抑制的橡皮糖。
作為油脂為使用食用油脂，具體而言可舉例中鏈或短鏈的脂肪酸酯等。不問食用油脂的由來，可使用植物性、動物性等。油脂之中又以中鏈脂肪酸酯為透明且黏度低，故適合於吡咯并喹啉醌的分散液的調製。於本說明書中使用時，所謂的中鏈脂肪酸油，係意味著碳數4~14、較佳為8~10左右者。
作為植物油，未特別限定，可舉例如橄欖油、水稻籽油、沙拉油、玉米油、大豆油、菜籽油、可可脂、棉籽油、棕櫚油、蓖麻油、芝麻油、荷荷巴油、紅花油、杏仁油、鱷梨油、山茶花籽油、可可油、椰子油等。該等的油未特別限定，但大多為例如在食品領域中所特別使用之油。
作為動物油，未特別限定，可舉例如牛脂、豬油、魚油、角鯊烯、水貂油、龜油、卵黃油等。該等的油未特別限定，但大多為例如在食品領域中所特別使用之油。
在本發明所使用的凝膠化劑為明膠(gelatin)。只要是包含明膠，亦可輔助性地添加卡拉膠、寒天、膠原蛋白。該添加量係可因應作為最終製品的橡皮糖所要求的食用感來予以適宜地調節。例如，橡皮糖中的凝膠化劑的量，通常為5~15重量%的範圍內。
為了使包含吡咯并喹啉醌的水溶液分散於油脂中，可使用疏水性乳化劑。作為如此般的乳化劑，可舉例蔗糖脂肪酸酯(sucrose fatty acid ester)、甘油脂肪酸酯(glycerine fatty acid ester)、甘油縮合蓖麻油酸酯(glycerine condensed ricinoleic acid ester)、去水山梨醇脂肪酸酯(sorbitan fatty acid ester)等。
疏水性乳化劑係包含選自由聚芥子酸蔗糖酯、聚油酸蔗糖酯、聚硬脂酸蔗糖酯、聚棕櫚酸蔗糖酯、聚肉豆蔻酸蔗糖酯、聚月桂酸蔗糖酯、單甘油油酸酯、三異硬脂酸二甘油酯、五油酸四甘油酯、五油酸十甘油酯、七油酸十甘油酯、十油酸十甘油酯、四甘油縮合蓖麻油酸酯、六甘油縮合蓖麻油酸酯、聚甘油縮合蓖麻油酸酯、油酸去水山梨醇酯、二油酸去水山梨醇酯、及三油酸去水山梨醇酯所成之群中之至少1種。
相對於PQQ或其鹽，疏水性乳化劑的重量比(疏水性乳化劑/PQQ或其鹽)較佳為2.5~500。
為了吡咯并喹啉醌的穩定化，以吡咯并喹啉醌於油脂中為進行分散為較佳。在此，所謂的「分散」，係指在調製PQQ或其鹽與食用油脂的混合液、從調製起經過48小時後，未觀察到PQQ或其鹽的沈降、PQQ或其鹽與食用油脂的分離等，而保持均勻的狀態。
分散性係可藉由下述來進行調整：PQQ與乳化劑的混合比率、分散於油中的PQQ及/或其鹽的平均粒徑、分散於油中的PQQ的含水量及/或含鹽量、乳化劑的種類等。乳化劑必須為HLB5以下。PQQ之含量，相對於分散液全體，較佳為0.01~20質量%，又較佳為0.02~10質量%，更佳為0.05~5.0質量%。
以橡皮糖中為包含PQQ0.00001~4%、油脂0.1~20%、乳化劑0.0001~4%之方式來調製分散液。亦可依據吡咯并喹啉醌或油脂的量來進行變動，但以橡皮糖全體重量中為使用0.1~20重量%的分散液來進行本發明的橡皮糖之調製。當分散液的量過多時，會產生相分離，而有難以維持橡皮糖形狀之情形。又，亦有變得油膩感之情形。
本實施形態相關的分散液中，因應所需亦可添加上述以外的成分。
亦可使用乳化劑，但若無法形成所希望的膠體粒子時，亦可添加補助劑。
作為如此般的補助劑的例，未特別限定，但可舉例如聚氧乙烯山梨醇四異硬脂酸酯、聚氧乙烯山梨醇四油酸酯、聚氧乙烯山梨醇單月桂酸酯、聚氧乙烯甘油三異硬脂酸酯、聚氧乙烯油酸甘油酯、聚乙二醇單月桂酸酯、聚乙二醇單油酸酯、聚乙二醇二異硬脂酸酯、聚氧乙烯油基醚、聚氧乙烯月桂基醚、聚氧乙烯氫化蓖麻油、聚氧乙烯去水山梨醇單油酸酯、聚氧乙烯去水山梨醇單硬脂酸酯、聚氧乙烯去水山梨醇單月桂酸酯、聚氧乙烯去水山梨醇異硬脂酸酯、聚氧乙烯去水山梨醇三油酸酯、聚甘油異硬脂酸酯、聚甘油月桂酸酯及聚甘油油酸酯。該等可使用單獨1種，亦可合併2種以上使用。
橡皮糖係通常對熬煮後的糖液加入明膠溶液與果汁、酸化劑、香料、著色料等，並經由冷卻步驟與乾燥步驟來進行調製。作為如此般的糖液的原料可適宜選擇能夠使用在食品中的甜味劑。作為食用的甜味劑，可舉例蔗糖、山梨糖醇、木糖醇、異麥芽酮糖、葡萄糖、果糖、異構化糖、阿斯巴特糖、紐甜(neotame)、甘草甜素、糖精(saccharin)、甜菊糖(stevioside)、甜菊雙糖苷(rebaudio)、甘素(dulcin)、阿力甜(alitame)、三氯蔗糖、索馬甜(thaumatin)、艾司沙芬鉀(acesulfame potassium)、蔗糖素等。
又，作為果汁可自由地選擇果汁、蔬菜汁、植物萃取物等。關於酸化劑、香料、著色料等的種類亦無特別限制。
進而，適當的食物纖維、維生素類、礦物類或胺基酸類等的機能性素材、油脂、乳化劑、乳製品能夠調配至橡皮糖中。
在橡皮糖橡皮糖的調製中使用疏水性乳化劑之情形時，認為吡咯并喹啉醌及/或其鹽係於食用油脂中進行膠體化並分散。經膠體化的吡咯并喹啉醌及/或其鹽的粒子的大小，例如為2nm~200μm，較佳可為50nm~100μm的範圍內。粒子的大小越小的話，抑制變色之效果則變得越高。又，粒子的大小為較小的話，油的狀態會看起來像溶液般，而提高在商品中的均勻性。
於第二實施形態中，本發明為提供一種製造橡皮糖的方法，其係包含將吡咯并喹啉醌或其鹽於油脂中，藉由疏水性乳化劑進行膠體化之步驟。
本發明之橡皮糖，其特徵在於，以在疏水性乳化劑之存在下，藉由將吡咯并喹啉醌於油脂中進行膠體化從而調製。例如，可藉由將吡咯并喹啉醌及/或其鹽、水與乳化劑於食用油脂中進行均質化後並去除水分而得到食用油脂溶液，再將該食用油脂溶液與包含明膠、水、甜味劑的溶液進行混合，從而來製造本發明之橡皮糖。
更具體而言，準備溶解吡咯并喹啉醌及/或其鹽、或呈懸濁狀態的水溶液，並在加入乳化劑的油中加入該水溶液。利用均勻器等進行乳化後，去除水分從而形成膠體分散於油中之狀態(分散液)。並非意圖受理論之約束，但認為在調配凝膠化劑前藉由使吡咯并喹啉醌成為分散液之狀態，故吡咯并喹啉醌呈穩定化，從而可抑制橡皮糖的變色。
進行膠體化之際的溫度係以40~100℃為較佳，又較佳為70~95℃。從分散液中去除水分係可藉由使用蒸發器等來進行減壓、或藉由進行凍結乾燥來進行。在減壓下去除水分之際的溫度係以20~90℃為較佳，又較佳為40~80℃。又，作為替代蒸發器的操作，亦可藉由在膠體化處理後對溶液吹氮氣，一邊進行攪拌一邊將溫度例如升溫至200℃並維持指定時間，來去除水分。
藉由將吡咯并喹啉醌及/或其鹽溶解在更大量水中，從而可製造包含高濃度的吡咯并喹啉醌的橡皮糖。為了如此般之目的，作為能提高吡咯喹啉的溶解性般的展現出鹼性的鹽，可舉例如NaOH、KOH、Na2
CO3
、K2
CO3
、NaHCO3
、KHCO3
、Na3
PO3
、K3
PO3
、NaHPO3
、KHPO3
、檸檬酸鈉、檸檬酸鉀、NaCl、KCl、CaCO3、CaCl2、磷酸與鹼金屬的鹽等。該等可使用單獨1種、或可併用2種以上。
該方法係進而可包含將已膠體化的吡咯并喹啉醌或其鹽與明膠進行混合之步驟。
使作為凝膠化劑的明膠、與任意的甜味劑溶解至水或緩衝液中，將所得到的溶液進行加熱來調製凝膠化劑溶液。藉由將分散液混合至所得到的凝膠化劑溶液中，從而可製造橡皮糖。
凝膠化劑溶液與分散液之混合時的溫度無特別限制，因為以低溫度難以混合，故以30~100℃進行混合為較佳。
作為橡皮糖中之各成分之含量，以橡皮糖的食用感及風味、抗變形性、適於製造之觀點而言，以調整成下述之範圍為較佳。
甜味劑之含量係以調整成0.55~85重量%為較佳。
凝膠化劑之含量係以調整成5~15重量%為較佳。
水分之含量係以調整10~30重量%為較佳。
甜味劑係可在混合分散液與凝膠化劑之際予以添加。若同時地混合該等之情形時，為了PQQ的穩定性之提升，以不長時間放置於高溫下為較佳。
本發明之果凍的攝取量，以吡咯并喹啉醌二鈉三水合物換算，每1天以達到10~50mg來進行攝取為較佳。若為該攝取量時，可期待肌膚的保濕、大腦機能的改善、脂質的改善，故為較佳。
實施例
以下，藉由實施例來更詳細地說明本發明，但本發明並非被限定於該等的實施例中。
吡咯并喹啉醌二鈉為使用三菱瓦斯化學股份有限公司製的BioPQQ(註冊商標)(以下簡稱為Na2
PQQ)。該製品為結晶性且三水合物為穩定。其他的試劑為使用和光純藥製造者。
實施例1
將吡咯并喹啉醌二鈉4.5g溶解於碳酸鉀0.3g與水180mL中，從而得到水溶液。另一方面，將作為乳化劑之聚甘油蓖麻油酸酯(坂本藥品工業公司製CRS-75)16g、與作為油之中鏈脂肪酸甘油酯(MCT、花王公司製Coconad MT。三(辛酸・癸酸)甘油)79.5g在室溫下混合。在所得的溶液中加入水溶液，並使用Primix公司製均勻器進行乳化。此時，藉由乳化處理而使溫度上昇至40℃。將乳化液放入至茄型燒瓶中。利用將溫浴的溫度設定成50℃的蒸發器，將茄型燒瓶中之乳化液進行減壓來去除水分。藉由去除乳化液的水分，從而可製成包含吡咯并喹啉醌的膠體粒子的分散液。經過48小時後，確認沒有沉澱。得到作為分散液的紅色的透明溶液。粒徑係使用大塚電子公司製ELS-Z，藉由動態光散射法來進行測定。粒徑為88nm。在包含如此般程度的小粒徑的膠體化粒子的分散液中，相對於吡咯并喹啉醌粒子的重量，所塗佈(coating)的乳化劑為多。因此，抑制變色之效果為高。
混合含10%蘋果果汁的飲料(Aashi飲料股份有限公司Bireley's Apple)80ml、粉末狀明膠(森永製菓製森永Cook gelatin)10g、與砂糖10g。利用電子微波爐將該混合物加熱至沸騰並使其溶解。
在該明膠含有液中，藉由以70℃下添加分散液10重量%，最終以達到吡咯并喹啉醌為0.45重量%、油脂為7.9重量%、乳化劑為1.6重量%之方式來調製溶液。進而利用電子微波爐使其沸騰後，藉在室溫下使其硬化。可製成紅色蘋果風味的橡皮糖(實施例1)。將此者保存在70℃時會溶解，並以該狀態保存1天後，又再次恢復至室溫下使其硬化，但關於顏色而言並無變化。該橡皮糖為穩定。可確認藉由油脂之抑制變色之效果，即使是以120℃保存1天之情形時亦為相同。另一方面，若使用卡拉膠、寒天、海藻酸鈉來替代明膠之情形時，則無法確認藉由油脂之抑制變色之效果。
比較例1
製作包含吡咯并喹啉醌二鈉4.5重量%的水溶液。除了不調配油脂以外，與實施例1相同地進行橡皮糖的調製。以70℃保存1天後，若進行硬化時雖然可製成橡皮糖，但變色成黃色。
實施例2-3
改變分散液的添加量來進行實驗。除了減少分散液的添加量，並將水分增加其分量以外，與實施例1相同地來調製橡皮糖。
將結果表示於表1中。
[表1] 
即使是任何的實施例，皆可維持著吡咯并喹啉醌的紅色。又，風味亦佳。
參考例1及比較例2-3
除了增加油脂的添加量以外，與實施例1相同地來調製橡皮糖(參考例1)。又，不使用乳化劑，而是於食用油脂中直接添加吡咯并喹啉醌二鈉來替代分散液，從而調製橡皮糖(比較例2)。進而使用比較例1的水溶液來進行試驗(比較例3)。
[表2] 
雖然參考例1保持著紅色，但若大量地添加油脂時，則橡皮糖的口感會變差。
單獨使用油脂的比較例2，紅色的吡咯并喹啉醌變色成黃色。只使其懸浮在未加入乳化劑的油中的話，並無穩定之效果。
未添加油脂及乳化劑的比較例3，紅色的吡咯并喹啉醌為變色。僅在調合過程中即變質。
實施例4~10 PQQ濃度為不同的分散液
除了將實施例1中所調製的分散液的添加量變更以外，與實施例1相同地來製造橡皮糖。將所添加的分散液的濃度表示於表3及表4中。
[表3] 
[表4] 
即使是變更吡咯并喹啉醌及油脂的濃度亦可形成橡皮糖。又，皆為呈紅色，並未看見變化至其他的顏色。風味亦為良好。藉由提高分散液中之吡咯并喹啉醌二鈉濃度，從而可製成更紅的橡皮糖。
(色移至舌頭之研究)
將實施例1的橡皮糖3.5g放入口中，咀嚼1分鐘後吞入。並無色移至舌頭。相同地試驗比較例1的橡皮糖橡皮糖之結果，則是舌頭變紅後，變紫色。
本發明之橡皮糖並無對於舌頭的顏色轉移。沒有因為變色或色移而造成問題之優異的橡皮糖。
(製法之研究)
將凝膠化劑1g添加至水9.5mL中，並藉由利用121℃、30分高壓釜滅菌裝置進行加溫從而使其溶解。溶液變成70℃後，與吡咯并喹啉醌二鈉30mg、食用油(Nisshin oillio ODO)0.5ml進行混合，使其呈現均勻。藉以在室溫下來調製橡皮糖(比較例4)、並觀察經過1天以後的樣子。
[表5] 
[產業利用性]
本發明係對於橡皮糖的領域為有用的技術。
Claims (6)
- 一種橡皮糖，其係包含油脂、疏水性乳化劑、吡咯并喹啉醌或其鹽、與明膠，吡咯并喹啉醌或其鹽係在疏水性乳化劑之存在下，於油脂中被膠體化，經膠體化的吡咯并喹啉醌及/或其鹽的粒子的大小，為2nm~200μm的範圍內。
- 如請求項1之橡皮糖，其中，吡咯并喹啉醌之鹽係吡咯并喹啉醌二鈉鹽。
- 如請求項1之橡皮糖，其中，疏水性乳化劑係選自由蔗糖脂肪酸酯、甘油脂肪酸酯、甘油縮合蓖麻油酸酯、及去水山梨醇脂肪酸酯所成之群中之至少1種。
- 如請求項1之橡皮糖，其中，進而包含甜味劑。
- 一種製造如請求項1之橡皮糖之方法，其係包含在疏水性乳化劑之存在下，使吡咯并喹啉醌或其鹽於油脂中進行膠體化之步驟。
- 如請求項5之方法，其中，包含將已膠體化的吡咯并喹啉醌或其鹽與明膠進行混合之步驟。
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| JP7488469B2 (ja) | 2020-09-30 | 2024-05-22 | ユーハ味覚糖株式会社 | グミキャンディ用ミックス粉 |
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| US20110313055A1 (en) * | 2010-06-17 | 2011-12-22 | Antioxidant Superfoods, Inc. | Health characteristic chewy or gummy candy confection |
| CN103533936A (zh) * | 2011-05-17 | 2014-01-22 | 三菱瓦斯化学株式会社 | 含有吡咯并喹啉醌和糖的脂质体 |
| CN103857676A (zh) * | 2011-10-03 | 2014-06-11 | 三菱瓦斯化学株式会社 | 吡咯喹啉醌醇加成物 |
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| PL2067781T3 (pl) * | 2006-09-19 | 2013-12-31 | Mitsubishi Gas Chemical Co | Pirolochinolinochinon do poprawy stanu w przypadku insulinooporności |
| JP2010130935A (ja) * | 2008-12-04 | 2010-06-17 | Kobata Sogo Kenkyusho:Kk | グミキャンディーおよびその製造方法 |
| JP2012036094A (ja) * | 2010-08-03 | 2012-02-23 | Mitsubishi Gas Chemical Co Inc | ピロロキノリンキノン含有ソフトカプセル |
| US9012521B2 (en) | 2010-08-09 | 2015-04-21 | Mitsubishi Gas Chemical Company, Inc. | Pyrroloquinoline quinone gel |
| JP5771983B2 (ja) * | 2010-12-27 | 2015-09-02 | ユーハ味覚糖株式会社 | ハードキャンディ含有グミキャンディ及びその製造方法 |
| JP2013237644A (ja) | 2012-05-16 | 2013-11-28 | Mitsubishi Gas Chemical Co Inc | 細胞活性化炭酸水 |
| JP6243642B2 (ja) * | 2013-07-02 | 2017-12-06 | 三菱瓦斯化学株式会社 | ピロロキノリンキノン類を含む分散液 |
| JP6232807B2 (ja) * | 2013-07-30 | 2017-11-22 | ユーハ味覚糖株式会社 | グミキャンディ |
| JP6710900B2 (ja) * | 2015-04-30 | 2020-06-17 | ユーハ味覚糖株式会社 | 水溶性ビタミン類含有グミキャンディの製造方法および該製造方法を用いて得られるグミキャンディ |
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| US20110313055A1 (en) * | 2010-06-17 | 2011-12-22 | Antioxidant Superfoods, Inc. | Health characteristic chewy or gummy candy confection |
| CN103533936A (zh) * | 2011-05-17 | 2014-01-22 | 三菱瓦斯化学株式会社 | 含有吡咯并喹啉醌和糖的脂质体 |
| CN103857676A (zh) * | 2011-10-03 | 2014-06-11 | 三菱瓦斯化学株式会社 | 吡咯喹啉醌醇加成物 |
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