WO1999043219A1 - Compositions a base d'extraits de feuilles de ginkgo et produits alimentaires contenant ces compositions - Google Patents

Compositions a base d'extraits de feuilles de ginkgo et produits alimentaires contenant ces compositions Download PDF

Info

Publication number
WO1999043219A1
WO1999043219A1 PCT/JP1999/000893 JP9900893W WO9943219A1 WO 1999043219 A1 WO1999043219 A1 WO 1999043219A1 JP 9900893 W JP9900893 W JP 9900893W WO 9943219 A1 WO9943219 A1 WO 9943219A1
Authority
WO
WIPO (PCT)
Prior art keywords
acid
sodium
citrate
ginkgo biloba
cyclodextrin
Prior art date
Application number
PCT/JP1999/000893
Other languages
English (en)
Japanese (ja)
Inventor
Kohichi Tamura
Hatsuyo Naitoh
Hironori Tomi
Original Assignee
Nippon Shinyaku Co., Ltd.
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nippon Shinyaku Co., Ltd. filed Critical Nippon Shinyaku Co., Ltd.
Publication of WO1999043219A1 publication Critical patent/WO1999043219A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/16—Ginkgophyta, e.g. Ginkgoaceae (Ginkgo family)
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to the provision of a food which contains an active ingredient of a ginkgo biloba leaf at an effective concentration or higher, has a reduced bitterness, is chewy, and has an immediate effect, so that it can be used regularly for enhancing food.
  • Ginkgo biloba contains flavonoid glycosides such as kenferol and quercetin, terpene lactones such as bilobalide and ginkgolide, phenolic compounds, and organic components such as organic acids. It is known that bilobalide has an activity in the brain, and that ginkgolide has an effect of improving PAFf ⁇ -induced inflammation and allergic symptoms.
  • platelet aggregation suppression fibrinolytic activity, disorder due to ⁇ ⁇ ⁇ deficiency ISlh, vascular suppression, blood circulation, improvement of cerebral blood flow, improvement of cerebral metabolism, resistance to ⁇ deficiency, improvement of brain edema, improvement of god sculpture system, It is known to have effects such as improving wakeful memory, safety, anti-stress, improving bronchitis, inactivating active oxygen, suppressing LDL oxidation, and inhibiting peroxide production.
  • the amount of gavage in a single meal is 40 to 50% as ginkgo biloba leaf extract solids. mg.
  • Ginkgo biloba leaf extract has an intense bitterness, and it is difficult to ingest the effective intake in the form of the extract.
  • the present inventors have conducted intensive studies on the improvement of taste of Ginkgo biloba leaf extract, and found that the presence of Ginkgo biloba leaf or Ginkgo biloba leaf extract together with cyclodextrin reduces the bitterness derived from components of Ginkgo biloba leaf.
  • cyclodextrin By adding cyclodextrin to Ginkgo biloba leaves or Ginkgo biloba leaves extract; » acid or salt thereof, and taste components, the bitterness derived from the components of Ginkgo biloba leaves is further reduced by 15: Moreover, they did not adversely affect the efficacy of Ginkgo biloba leaves, and found that blood circulation was quickly and rapidly effected in the event of this, leading to the completion of the present invention.
  • the term “coexistence” refers to a pillow state in which a component is dissolved or uniformly sickled irrespective of whether the component is in a powdery state in a solution, and is temporarily heated or kneaded. It is also preferable that the bitter component is consequently included by cyclodextrin.
  • saccharide refers to a carbohydrate represented by the general formula C n (H 20 ) m (where n and m are natural numbers) and a polyvalent alcohol obtained by reducing a carboxy group of these molecules.
  • the term refers to aldehydes, ketones, acids of polyhydric alcohols or polyhydric alcohols, or polyhydric alcohols themselves, derivatives or condensates thereof.
  • the “taste ingredient” refers to $ liquor, citric acid, sweet syrup, sweet potato, seasoning, spice, spices, 4 spices, mm extract, animal extract, seafood Extracts, fermented extracts, and other foods, food materials, or food additives that have a favorable taste
  • the term "food” refers to food and drink other than pharmaceuticals that are orally ingested for the purpose of nutritional supplementation for life support or for the purpose of palatability but not for life support.
  • the target property is not particularly limited.
  • the “immediate effect” means that the effect of a Ginkgo biloba leaf extract, for example, a blood circulation promoting effect, It is expressed 20 to 20 minutes after ingestion, for example, 10 minutes later.
  • the number of glucose units contained in one molecule of the cyclodextrin is not particularly limited, and any of cyclodextrin, /?-Cyclodextrin, arcyclodextrin, cyclodextrin having another degree of polymerization, and the like may be used. yo a mixture thereof les, 0 these may also be a branched Shikurodekisuto phosphorous having «I smell outside the ring structure.
  • Cyclodextrin may be coexistent when preparing a ginkgo biloba leaf extract or extinct, or may be coexistent with an extract obtained by extracting ginkgo biloba leaves. That is, after immersing the ginkgo biloba leaves in water or hydroalcoholic water in which cyclodextrin is dissolved, the residue may be removed by filtration. Si wheat and residues are removed by filtration, and harmful components are removed by using a suitable resin.That is, after extracting the leaves of Ginkgo biloba, the obtained liquid is prepared using a suitable resin, for example, an unsubstituted porous resin. After removing the harmful component alkylphenol, cyclodextrin may be added, followed by stirring or homogenization. At this time, the solution may be heated to 40 to: L 00 ° C.
  • the solution obtained in this way can be used as it is, or it can be subjected to an appropriate compression treatment to obtain a predetermined solid! : Can be adjusted directly, or as the case may be, arabia gum, dextrin,? Can dogs and child and the force s; and sugar, modified dregs;? Adding suitable excipients ⁇ strapping with ⁇ drying, or a powder by spray drying, ⁇ ; granules by ⁇ 3 ⁇ 4 drying! .
  • the addition force D may be added at any stage during or after extraction.
  • Hydrous alcohol is ethanol.
  • water or water-containing solvent is used in an amount of 1 to 100 parts by weight, preferably 5 to 50 parts by weight, more preferably 10 to 20 parts by weight, based on 1 part by weight of ginkgo leaf. I do.
  • the extraction temperature is selected from 5 to 100 ° C., preferably 20 to 90 ° C., and more preferably 30 to 80 ° C.
  • Extraction time is selected from 10 minutes to 48 hours, 1-2 T JP 9/00 93
  • Those Kazuha leaf extract compositions Furabonoido glycoside 2.4 weight 0/0 above, includes terpene Nraku ton class is 0.6 wt% or more, the concentration of alkyl phenols remaining is less than 1 0 ppm But childish.
  • a commercially available ginkgo leaf extract may be used as a ginkgo leaf extract before adding cyclodextrin.
  • “Ichiyou leaf soft extract” (trade name), a product of Maruzen Pharmaceutical Co., Ltd., “Ichiyou leaf drying” Extract F ”(trade name),“ Ichiyou Leaf Extract 2 46 ”(trade name), a product of Nippon Green Co., Ltd.,“ Ichiyou Leaf Extract SL ”, a product of Tama Seikagaku Co., Ltd. (Trade name), ⁇ Ginconon-124 (trade name), which is a product of the Company's Research Institute for Unique Chemicals.
  • Cyclodextrin is 0.00000 to 10 parts by weight, preferably 0.0000 to 1 to 5 parts by weight, more preferably 0.000 to 1 part by weight, based on the dry weight of ginkgo leaf, 1 g g
  • the solid content is 0.1 to 1 part by weight per 1 part by weight of the solid matter of the extract of Ginkgo biloba, L 0 weight fi5, preferably 0.5 to 20 parts by weight, more preferably 1 to 1 part by weight. 0 parts by weight.
  • sugar used in the present invention examples include fructose, glucose, galactose, xylose, sorbose, trehalose, isomerized sugar, and the like, lactose, maltose, reduced sugar, sucrose, lactulose, nose, and latinose.
  • Disaccharides trisaccharides typified by raffinose, oligosaccharides such as force-pulling sugar, fructooligosaccharides, galactooligosaccharides, olico tang, cyclodextrin, erythritol, xylitol, sorbitol, paralatinit, permalitol , Sugar alcohols such as lactitol, linear oligosaccharide alcohols mainly containing maltotriitol, branched orico I alcohols mainly containing isomalttriitol, gum arabic, starch, reduced starch syrup, dextrin , ⁇ ⁇ , etc.! ⁇ !
  • sucrose, reduced maltose, xylitol, trehalose, and dextrin are used as solids, with a solid content of 0.0001 to: I0.000 weight per 1 weight part of dry weight of ginkgo biloba leaves. Parts, preferably from 0.01 to 500 parts by weight, more preferably from 0.1 to 0.5 parts by weight. In addition, with respect to 1 part by weight of the solid matter of the extract of Ginkgo biloba leaves, as solids, 0.001 to L; 0.000 parts by weight, preferably 0.0: to 50,000 parts by weight. , Than Preferably it is 0.1 to 100 parts by weight.
  • Examples of the acid or salt thereof which can be used in the present invention include adipic acid, L-ascorbic acid, calcium L-ascorbate, L-ascorbic acid stearate, L-ascorbate sodium, L-ascorbic acid palmitate, L-ascorbic acid Aspartic acid, L-Asno, 'Sodium laginate, 5'-Adenylic acid, potassium nitrite, sodium nitrite, alanine, potassium sulfite, calcium sulfite, calcium potassium sulfite, sodium sulfite Lucidum, sodium sulfite, sodium sulfite, sodium sulfate, sodium sulfate, ammonium, harmful, carboxylic, ammonium, potassium, fragrance, calcium, benzoate, sodium, window, sodium fragrance, itaconic acid, 5 ' — Disodium inosinate, 5 '— disodium peridylate, calcium disodium ethylenediamine
  • L-ascorbic acid L-ascorbic acid stearic acid ester, L-ascorbic acid sodium ester, L-ascorbic acid palmitate ester, citrate, ammonium citrate, monopotassium citrate, tripotassium citrate, calcium citrate , Quenched, sodium citrate, sodium citrate, severe acid, sodium drunkate, DL-tartaric acid, L-liquor, DL-potassium tartrate, L-tartrate potassium, DL-sodium tartrate, sodium L-tartrate, lactic acid, Calcium citrate, milk, strong.
  • the weight part of the acid or the salt thereof relative to 1 SS part of Ginkgo biloba leaves is as follows: 0.01 to 1; # 15, preferably 0.1;! To 100 parts by weight, more preferably 1 to 50 parts by weight.
  • the weight of mechanic acid is 0.01 to 2000 parts by weight, preferably 0.1 to 200 parts by weight, more preferably 0.1 to 200 parts by weight, based on the leaves of Ginkgo biloba. Is from 1 to 100 parts by weight.
  • An acid or the addition of both a salt thereof can be force s' sugars exemplified in the previous section, acid or salts thereof or we are combining one or more optionally.
  • the taste components used in the present invention include aspartame, N-acetylglycosamine, L-arabinose, oligo-N-acetylglucosamine, canzo extract, disodium glycyrrhizinate, curculin, saccharin, saccharin sodium, stevia extract, thaumatin , Tenryochiya extract, Niseria veri extract, Brazilian canola extract, Miracle fruit extract, Lacan power extract, Amatilla extract, L-cystine, L-serine, L-theanine, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine, L-norin, L-histidine, L-histidine salt TO, L-hydroxyproline, L-phenylalanine, L-proline, vein, DL-methionine, L-methionine, L—Lysine, 5'-Si Ninatrium dilate, 5'-
  • the taste component is 0.001 to 1
  • the amount is preferably 0.001 to 500 parts by weight, more preferably 0.001 to 100 parts by weight.
  • the solid content is 0.0001 to 100 000 parts by weight, preferably 0.05 to 500 000 parts by weight. More preferably, it is 0.1 to 100 parts by weight.
  • a sugar, an acid or a salt thereof, and a taste component can be mixed with the “Ginkgo biloba CD solution” to form a solution as it is, or can be adjusted to a predetermined solid content.
  • sugar, acid or salt thereof, and a taste component are mixed with “Ginkgo biloba CD solution”, and in some cases, appropriate excipients of gum arabic, dextrin, 3 ⁇ 4
  • Ginkgo biloba CD solution or “Ginkgo biloba CD powder” can be mixed with an acid or a salt thereof, and a taste component to adjust to a predetermined solid content.
  • appropriate g ) Ginkgo biloba CD solution or Ginkgo biloba CD powder in a solvent) ⁇ , acid or salt thereof, and taste components are mixed, and in some cases, gum arabic, dextrin, LI tang, iridae starch, etc. It can also be made into powder by adding appropriate excipients and drying by spray drying and spray drying, or into granules by adsorbing and granulating and drying.
  • Taste components can be added simultaneously with sugars, acids or their salts. Also, after preparing a mixture or mixture of “Ginkgo biloba CD solution” or “Ginkgo biloba CD powder” and an acid or a salt thereof, dissolve and mix the taste components in a solvent to form a solution as it is. It can be adjusted to the specified solids content. Also, a mixture or mixture of “Ginkgo biloba CD powder” and sugars, acids or salts thereof! At the end of the preparation, taste components are dissolved and mixed in a solvent, and in some cases, gum arabic, dextrin, and? It can be made into powder by adding appropriate excipients of sucrose and lye starch, and dried by spray drying, or can be made tough by granulation drying. It is also possible to mix the taste component with the mixed powder of acid or its salt as "Ginkgo biloba CD solution” or "Ginkgo biloba CD powder”.
  • substantially powder entrainment means that the raw material of ⁇ is solid: the mixing of ⁇ is naturally included, and the raw material of part This includes the case where it is advisable to mix as a whole as a whole.
  • the method may include a step of adding the Ginkgo biloba leaf extract to the OTc solution or solution in an appropriate solvent of cyclodextrin while stirring or homogenizing.
  • the solution obtained in this way is compressed by an appropriate method to adjust the solid content to a predetermined amount, or a solution or powder, or the solution is directly or, in some cases, gum arabic, dextrin, lactose, and ediblen.
  • suitable excipients were added and ⁇ drying, and spray-dried Ri to a powder, it can be force 5 'and granules adsorbed dried.
  • the conditions for mixing the Ginkgo biloba leaf extract and the cyclodextrin are as follows: Ginkgo biloba leaf extract is added to an aqueous solution or suspension of cyclodextrin, followed by stirring or homogenization. At this time, the aqueous solution or suspension may be forced to a temperature of 40 to 100 ° C.
  • the resulting solution can be adjusted to a predetermined solid fis.
  • the solution may be dried directly or, if necessary, with a suitable excipient of gum arabic, dextrin, 3 ⁇ 4f, ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ ⁇ P P P ⁇ ⁇ ⁇ ⁇ . Granulate by drying #2.
  • Ginkgo biloba leaf extract and cyclodextrin can be powder-mixed, or Ginkgo biloba leaf extract and cyclodextrin, and ⁇ , » and» can be obtained by powdering any or all of its salts and taste components. Can also.
  • extraction is performed at 30 to 80 ° C for 2 to 10 hours using 10 to 20 parts by weight of ethanol of 20 to 50% by weight with respect to 1 part by weight of dry weight of littoralis leaf.
  • ethanol extract of the leaves of Ginkgo biloba.
  • 1 to 10 parts by weight of a branched cyclodextrin can coexist.
  • the obtained ethanol extract can remove alkylphenol, which is a harmful component in Ginkgo biloba, by using unsubstituted resin.
  • gum arabic is added thereto and spray-dried by a conventional method to obtain a powder.
  • 0.1 to 100 parts by weight of sucrose Any one or more of reduced maltose, xylitol, trehalose and dextrin can be blended.
  • Examples of foods to which the solution or powder obtained according to the present invention can be added include processed meat, processed fish, 0 dishes, prepared dishes, cooked bread, noodles, soup, chopsticks, Japanese confectionery, western confectionery, chewing gum, chocolate, 5 'ability to raise polysaccharides, frozen desserts, beverages, alcoholic beverages, etc.
  • Processed meat products include bone ham, boneless ham, loin ham, shoulder ham, berry ham, lux ham, press ham, bologna sausage, frankfurt sausage, winna one sausage, liona sausage, lepa's sausage, bacon , Shoulder bacon, loin bacon, middle bacon, side bacon and the like.
  • fish meat products examples include Kamaka, Agekama, bamboo ring, hampan, fish ham, fish meat sausage, and the like.
  • Examples of the cooking pan include hamburgers, hot dogs, and sandwiches.
  • Examples of noodles include soba, udon, somen, hiyamugi, ramen, spaghetti, and maroni.
  • soup and sauce can be mentioned.
  • seasonings include miso, soy sauce, mayonnaise, dressing, Worcester sauce, oyster sauce, and beans;
  • Japanese sweets include candy, yokan, uiro, monaiki ⁇ manju, mizuyokan, daifuku mochi, moon cake, sakura mochi, kashiwa mochi, kuzu mochi, rice cake, ankoro mochi, uguisu mochi, habutami mochi, kofu, mannatto, chinese bun, yoshiya And rice crackers.
  • Western confectionery includes candy, shortcake, cheesecake, Mont Blanc, shu cream, eclair, crepe, waffle, rare cheesecake, jelly, no S'no S'lore, mousse, pudding, and the like.
  • frozen desserts include ice cream, lact ice, sherbet, and ice desserts.
  • Beverages include ginger water, juice, milk, cocoa, cocoa drinks, coffee, coffee drinks, tea, tea drinks, tea, soft drinks, carbonated drinks, fruit juices, vegetable juices, sports drinks, milk drinks, and aged drinks. Drinks, soups, and foods.
  • Alcoholic beverages include wine, low-malt beer, beer, liqueur, vodka, gin, fruit wine,
  • the method of addition may be as usual, and may be charged together with other raw materials.
  • Addition to food! Amount as Kazuha leaf extract solids, 0. Selected from 0 0 1-9 9 wt 0/0, 0. 0 0 5-2 0 weight 6 force s preferably 0. 0 1-1 0 weight 0/0 is more preferable.
  • the obtained food can be consumed on a daily basis with exactly the same feeling as ordinary beverages and foods.
  • BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below with reference to examples, test examples, and application examples.
  • the column was washed with 1 L of water and 1 L of 20% (V / V) ethanol, and the Ginkgo biloba leaf extract was eluted from the column with 500 ml of 45% (V / V) ethanol. At this time, the solid content of the eluate was 2.2 g.
  • a branched cyclodextrin preparation (trade name “Iso-Elite L”; Nikken Gakkai ⁇ ; manufactured by the company) was mixed with a homodisper while stirring at about 100 rpm.
  • 80 g of Ginkgo biloba leaf extract (trade name “Ginkgo biloba soft extract”; manufactured by Maruzen Pharmaceutical Co., Ltd.) was added while stirring the mixture with a homodisper at a speed of 200 to 500 rpm. The mixture was stirred by rotation for 10 minutes.
  • This solution was spray-dried by a conventional method to obtain 185 g of a mixed powder of Ginkgo biloba leaf extract and cyclodextrin.
  • Example 2 The mixture obtained in Example 2 was used as a raw material of Ginkgo biloba leaf extract-cyclodextrin-Kon ⁇ fraction, and finally as a Ginkgo biloba leaf extract solid content of 0.004% by weight, 0.06% by weight, and 0.01% by weight.
  • a ginkgo biloba leaf extract alone was prepared in the same manner.
  • the solution temperature was maintained at 20 ⁇ 3 ° C, and 15 subjects exhaled the solution with a concentration of about 1 mI from the lower concentration and then exhaled the fg that felt bitter for the first time.
  • a chocolate was prepared by adding 0.24 g of “Ginkgo biloba leaf extract” (trade name; Maruzen Pharmaceutical Co., Ltd.) as a Ginkgo biloba leaf extract, instead of the powder mixture of Ginkgo biloba leaf extract and cyclodextrin. .
  • “Ginkgo biloba leaf extract” trade name; Maruzen Pharmaceutical Co., Ltd.
  • Ichoyo leaf extract “Ichiyo leaf soft extract” (trade name: Maruzen Pharmaceutical Co., Ltd.) The ceremony was over.
  • Ginkgo biloba leaf extract (trade name; Maruzen Pharmaceutical Co., Ltd.) was added as a ginkgo biloba leaf extract instead of the powder mixture of Ginkgo biloba leaf extract and cyclodextrin. Made a ceremony.
  • Ginkgo biloba leaf extract 'Addition of cyclodextrin mixture to beverages Ginkgo biloba leaf extract' obtained in Example 2 'Cyclodextrin mixed powder 12 g, xylitol 100 g, reduced maltose 105 g, Occupation 100 g, glucose 80 g, 50% lactate 15 g, 50% sodium lactate 10 g, fruit flavor 1.8 g mixed and dissolved in 1 L of water I made a ceremony.
  • Test Example 2 Ginkgo biloba leaf extract ⁇ Sensory test of chocolate, cookies and bread with cyclodextrin mixture
  • Table 2 shows the sensuality. Fifteen
  • a food containing a Ginkgo biloba leaf composition extract and a Ginkgo biloba active ingredient which is effective or more, is easy to ingest brute force, is immediate-acting, and can be used regularly for promoting 1 ⁇ of the marrow. Can be provided.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Natural Medicines & Medicinal Plants (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Alternative & Traditional Medicine (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Medical Informatics (AREA)
  • Medicinal Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne des compositions à base d'extraits de feuilles de ginkgo qui peuvent être prises facilement et ont une action immédiate.
PCT/JP1999/000893 1998-02-27 1999-02-26 Compositions a base d'extraits de feuilles de ginkgo et produits alimentaires contenant ces compositions WO1999043219A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP4808398 1998-02-27
JP10/48083 1998-02-27
JP10/196211 1998-07-10
JP19621198 1998-07-10

Publications (1)

Publication Number Publication Date
WO1999043219A1 true WO1999043219A1 (fr) 1999-09-02

Family

ID=26388309

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP1999/000893 WO1999043219A1 (fr) 1998-02-27 1999-02-26 Compositions a base d'extraits de feuilles de ginkgo et produits alimentaires contenant ces compositions

Country Status (1)

Country Link
WO (1) WO1999043219A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005000095A (ja) * 2003-06-12 2005-01-06 Noevir Co Ltd 薬味飲料
JP2008167732A (ja) * 2007-01-12 2008-07-24 Sato Shokuhin Kogyo Kk 桜葉エキス粉末の製造方法
KR20230030677A (ko) * 2021-08-25 2023-03-07 원광보건대학교 산학협력단 은행잎 추출물이 함유된 유자 양갱 및 그 제조 방법

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60192554A (ja) * 1984-03-12 1985-10-01 Teikoku Chem Ind Corp Ltd 抽出エキスの課味を解消する方法
JPS62207211A (ja) * 1986-03-06 1987-09-11 Kuraray Co Ltd 脂質組成物
JPS644919A (en) * 1987-06-29 1989-01-10 Mitsubishi Electric Corp Magnetic recording carrier
JPH02268121A (ja) * 1989-04-10 1990-11-01 Nitto Denko Corp 植物エキスの製造方法
JPH057477A (ja) * 1991-07-01 1993-01-19 San Rooze:Kk イチヨウ葉エキス含有クロレラ製剤
JPH0564572A (ja) * 1991-09-05 1993-03-19 Sanyoo Shokuhin Kk イチヨウ葉抽出物入り清涼飲料
JPH0733671A (ja) * 1993-07-19 1995-02-03 Toyo Seito Kk イチョウ葉抽出物含有液の処理方法
JPH0748267A (ja) * 1993-08-04 1995-02-21 Asahi Breweries Ltd イチョウ葉エキスおよび烏梅エキス含有生薬エキスおよび該生薬エキス含有健康飲料

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60192554A (ja) * 1984-03-12 1985-10-01 Teikoku Chem Ind Corp Ltd 抽出エキスの課味を解消する方法
JPS62207211A (ja) * 1986-03-06 1987-09-11 Kuraray Co Ltd 脂質組成物
JPS644919A (en) * 1987-06-29 1989-01-10 Mitsubishi Electric Corp Magnetic recording carrier
JPH02268121A (ja) * 1989-04-10 1990-11-01 Nitto Denko Corp 植物エキスの製造方法
JPH057477A (ja) * 1991-07-01 1993-01-19 San Rooze:Kk イチヨウ葉エキス含有クロレラ製剤
JPH0564572A (ja) * 1991-09-05 1993-03-19 Sanyoo Shokuhin Kk イチヨウ葉抽出物入り清涼飲料
JPH0733671A (ja) * 1993-07-19 1995-02-03 Toyo Seito Kk イチョウ葉抽出物含有液の処理方法
JPH0748267A (ja) * 1993-08-04 1995-02-21 Asahi Breweries Ltd イチョウ葉エキスおよび烏梅エキス含有生薬エキスおよび該生薬エキス含有健康飲料

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005000095A (ja) * 2003-06-12 2005-01-06 Noevir Co Ltd 薬味飲料
JP2008167732A (ja) * 2007-01-12 2008-07-24 Sato Shokuhin Kogyo Kk 桜葉エキス粉末の製造方法
KR20230030677A (ko) * 2021-08-25 2023-03-07 원광보건대학교 산학협력단 은행잎 추출물이 함유된 유자 양갱 및 그 제조 방법
KR102551542B1 (ko) 2021-08-25 2023-07-05 원광보건대학교 산학협력단 은행잎 추출물이 함유된 유자 양갱 및 그 제조 방법

Similar Documents

Publication Publication Date Title
JP6292599B2 (ja) スクラロースを含有する組成物及びその応用
JP3549366B2 (ja) 飲食物の塩から味及び／又は旨味増強方法
CN104219964B (zh) 作为食品加香化合物的n-酰基脯氨酸衍生物
JP5011489B2 (ja) トレハロース又はマルチトールと金属イオン化合物との会合物
JP3843009B2 (ja) 呈味が改善された経口材、経口材の呈味の改善方法並びに酵素処理イチョウ葉エキスの使用方法
JP4796697B2 (ja) アガロビオース含有組成物
JPWO2004060077A1 (ja) 不快味及び／又は不快臭の低減方法
JP2003000195A (ja) 水分散性又は水溶解性のイチョウ葉抽出物組成物
JP3246738B2 (ja) サポニン及びアミノ酸含有組成物
JP4287620B2 (ja) 呈味改質剤及びそれを用いた飲食品、エキス、医薬品並びに口腔用組成物。
WO1999043219A1 (fr) Compositions a base d'extraits de feuilles de ginkgo et produits alimentaires contenant ces compositions
JP3203572B2 (ja) マツエキスの嗜好性改善方法およびこの方法により得られる経口摂取物
JP4499406B2 (ja) 腸内機能改善剤
JP2005179277A (ja) 肝臓への脂肪蓄積抑制剤

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): CA CN JP KR US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: KR

122 Ep: pct application non-entry in european phase