WO2000041579A1 - Boissons contenant des epices - Google Patents

Boissons contenant des epices Download PDF

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Publication number
WO2000041579A1
WO2000041579A1 PCT/JP2000/000011 JP0000011W WO0041579A1 WO 2000041579 A1 WO2000041579 A1 WO 2000041579A1 JP 0000011 W JP0000011 W JP 0000011W WO 0041579 A1 WO0041579 A1 WO 0041579A1
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WO
WIPO (PCT)
Prior art keywords
spice
gum
taste
beverage
viscous substance
Prior art date
Application number
PCT/JP2000/000011
Other languages
English (en)
Japanese (ja)
Inventor
Haruo Oyashiki
Fumitsugu Hino
Kazuyori Ochiai
Ikunoshin Kato
Original Assignee
Takara Shuzo 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 Takara Shuzo Co., Ltd. filed Critical Takara Shuzo Co., Ltd.
Priority to AU18901/00A priority Critical patent/AU1890100A/en
Publication of WO2000041579A1 publication Critical patent/WO2000041579A1/fr

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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

Definitions

  • the present invention relates to a functional beverage having a novel flavor and texture, a method for producing the same, and a composition used for producing the beverage.
  • the present invention also relates to a novel food or beverage texture improving composition.
  • Drinks containing viscous substances include kudzu-yu and starch made by dissolving starch in warm water, etc., and are generally popular with their tongue-like texture and good throat.
  • liquid (sol) beverages have been developed so that they can be consumed as solid (gel) food.
  • solid (gel) food For example, foods that have been conventionally eaten in a solid form such as yogurt and agar are given fluidity and are now being marketed as drinks in sol form.
  • sol-like the texture is maintained as original as possible, making them easy to eat, and giving them a new texture and good taste. It has formed the field of beverages and has become a product that meets current tastes.
  • Beverages containing viscous substances have the general property of flavor due to viscosity. In other words, scents are excellent in holding scents, but tend to have weak scents. As for the taste, the liquid sticks to the tongue for a long time, so the taste is poor and the taste will remain forever.
  • spices have been used as a condiment for solids, solids and liquids, and liquids (soups) for cooking in both Western, Chinese, and Japanese styles, and have been used for a long time to improve flavor and unique flavors.
  • Its effects on cooking ingredients include fragrance, taste, coloring, odor correction, deodorization, antioxidant, antibacterial, antifungal, pharmacology, food effect, nutrition, texture improvement, etc.
  • Spices have three main functions: flavoring, seasoning, and coloring. The secondary effects of these actions are considered to be classified as having odor-correcting action, antioxidant action, antibacterial action, and physiological and pharmacological actions.
  • flavoring and flavoring include aromatic, irritant, refreshing, pungent, bitter, and sweet.
  • the coloring includes turmeric, saffron yellow and paprika red.
  • Spices also have various physiological and pharmacological actions, and are also called plant-derived natural products that have beneficial effects on bioregulatory functions.
  • spicy spices such as pepper, pepper, ginger, and radish
  • enhance the activity of the sympathetic nervous system thereby stimulating catabolism and providing anti-stress effects, as well as lipid metabolism, energy metabolism, and body metabolism. It has been shown to promote catabolism such as heat production (increase in body temperature) [Encyclopedia of seasonings and spices, Hiroyasu Fukuba and Akio Kobayashi, edited by Asakura Shoten Co., Ltd., 409-413 Pg, 1991].
  • pepper has a pungent component consisting of capsaicin, dihydrocapsaicin, irujidrocacapsaicin, homodihydrocapsaicin, and homocapsaicin.
  • Physiological and pharmacologic actions include appetite enhancement, anti-stress, salt intake reduction, digestion promotion, and blood circulation.
  • Medium Low cholesterol, increased fat metabolism, increased energy metabolism, and body heat production (increased body temperature) are known.
  • the pungent component of the black power lash the harmless lash is sinigrin
  • the pungent component of the white mustard is sinalbin.
  • the physiological and pharmacologic actions are known to promote digestion, convulsions, and diuresis.
  • Pepper has a pungent component consisting of Xavicin and piperine, and its physiological and pharmacologic actions are known to promote digestion, enhance energy metabolism, increase appetite, and carminative activity.
  • the publication discloses only gelled natural paste, and there is no suggestion of application to fluid foods and beverages. Also, to taste other than pungency The effect of the natural paste was not studied, and the purpose of using the natural paste was only to produce a gelled product, not to impart viscosity to food or drink.
  • An object of the present invention is to provide a beverage that can be fully utilized.
  • Another object of the present invention is to provide a composition for adding a food or beverage, which enables the use of a substance whose use in foods and beverages has been restricted due to its irritating taste.
  • a novel spice-containing beverage obtained by imparting the function of a spice to a beverage containing a viscous substance. That is, the present inventors take advantage of the characteristics of the viscous substance by combining the type and amount of the viscous substance to be used, the viscosity of the product, the type and amount of the spice to be used, the method of preparing the beverage, and the like. It has been found that a spice-containing beverage of the quality suitable for the market, which is provided with the physiological function of the spice, can be manufactured. The quality suitable for this market is that it has a savory taste as a trolley even with spices in it, has a good taste of both spices and other ingredients, has a good taste, and has a good balance between spices and other ingredients. Is a good thing.
  • a viscous substance reduces the pungency of a spice, and at the same time, relieves an irritating taste such as an acidity and a salty taste, and enhances the depth of sweetness.
  • the composition containing the viscous substance is a spice-containing beverage.
  • Stimulant taste relieving composition for the production of foods or beverages which significantly reduces the irritating tastes such as acidity, saltiness, and pungency, and enhances the depth of sweetness, thereby significantly changing the texture of foods or beverages
  • the present inventors have found that the composition is useful as a texture improving composition, and have completed the present invention.
  • the first invention of the present invention relates to a spice-containing beverage, wherein the drink contains a viscous substance.
  • the viscous substance is contained in a concentration of 0.01 to 0.5% w / v and the spice is contained in a concentration of 0.001 to 1.0 Oo / owZv.
  • a spice-containing beverage characterized by having a viscosity of 5 to 300 cps (2
  • a spice-containing beverage in which an irritating taste such as an acid taste, a salty taste and a pungent taste is reduced.
  • a second invention of the present invention is the method for producing a spice-containing beverage of the first invention of the present invention, wherein a step of dispersing a viscous substance in a solution, a step of adding and mixing a spice, and 80 ° C. or higher And a method for producing a spice-containing beverage, which comprises a step of heating for 30 seconds or more.
  • the third invention of the present invention relates to a composition for alleviating an irritating taste containing a viscous substance, which is used for producing the spice-containing beverage of the first invention of the present invention.
  • the fourth invention of the present invention relates to a composition for improving the texture of foods or beverages, which comprises a viscous substance.
  • examples of the composition for improving the texture of food or drink include a composition for alleviating irritating taste and a composition for enhancing sweetness depth.
  • the spice-containing beverage of the present invention is characterized by containing a viscous substance in addition to the spice.
  • viscous substance refers to a substance that imparts viscosity to a beverage or food.
  • the viscous substance used in the present invention may be any viscous substance used for food, such as seaweed-derived agar, alginic acid, carrageenan, fucoidan, propylene glycol ester, seed-derived guar gum, tara gum, and locust bean gum.
  • Tamarind, syrup beetle gum rhizome-derived dalcomannan
  • plant sap-derived gum arabic tragacanth gum
  • karaya gum fruit-derived pectin
  • microbial production Xanthan gum dielan gum
  • curdlan pullulan
  • gelatin whey protein, casein, collagen, carboxymethylcellulose, methylcellulose, microcrystalline cellulose, cellulose derivatives, and starch, dextrin, or their degradation products And the like. They can be used alone or in combination of one or more.
  • the decomposition product may have any viscosity as long as it is viscous, and the method of decomposition is not particularly limited. Examples include acid and enzyme decomposition, and the degree of decomposition can be set as required.
  • the amount of the viscous substance to be used is 0.05 to 1 wZv, preferably 0.1 to 0.5% V in terms of taste.
  • Viscosity can be measured using a viscometer, for example, 5 to 300 cps [B type viscometer (BM type manufactured by Tokimec Co., Ltd.), measured at 30 rpm, 20 ° C], preferably taste From 5 to 200 cps.
  • the term spice, as used herein, is understood to have the same meaning as the term is generally used, and refers to a seasoning that imparts pungency, aroma, color, etc. to a beverage or food.
  • the type of spices is not limited, but may be anything that can be used for food, such as peppers, power mustards, horseradish, salmon, pepper, ginger, saffron, coriander, cardamom, cumin, cinnamon, cloves, nutmeg, Mace, two kuzuku, o-noresuno. Chairs, Beilibus, Oregano, Melissa, Nok Ginole, Lore Nore, Callaway, Dinore, Eucalyptus, Fennennore, Garlic, Camomil, Junino.
  • the extract referred to here is not particularly limited in the extraction method, but may be water or an organic solvent. Extraction method, and the extraction method can be arbitrarily selected.
  • the purified product is not particularly limited in its purification method, as long as it retains the physiological function of the spice by purification, and may be a partially purified product.
  • the amount used as spices is 0.001 to 1.0% wZv, Preferably, it is 0.001 to 0.5% w / V from the viewpoint of general average taste.
  • the spice-containing beverage of the present invention is prepared by dispersing a viscous substance in a solution of a predetermined component (sweetener, acidulant, flavor, etc.) according to a conventional method, then adding and mixing a spice, and then mixing at 80 ° C. or more for 30 seconds. As described above, it can be produced preferably by heating at 80 ° C. or more for 30 seconds to 2 hours from the viewpoint of taste.
  • a predetermined component sweetener, acidulant, flavor, etc.
  • the spice-containing beverage thus obtained is sterilized and heated at 95 ° C for 1 minute, and then packed in a container, for example, a can, and then packed. At this time, it may be filled with nitrogen gas, and then heat sterilized at 115 ° C for 17 minutes to obtain a product.
  • V may be added to make a spice-containing alcoholic beverage.
  • a spicy-containing carbonated beverage may be prepared by adding carbon dioxide gas.
  • a spice-containing carbonated alcoholic beverage may be contained by containing both ethyl alcohol and carbon dioxide gas.
  • the components of the spice and the viscous substance can be tasted, and the flavor balance is improved.
  • the components other than the spices and the spice components are at the same level, so that it is possible to prevent only the flavor of the spice components from remaining on the tongue, which is often the case when a viscous substance is not used.
  • a large amount of spices can be contained in the beverage, and the physiological functions of spices can be fully exerted.
  • a viscous substance is used in an amount of 0.01 to 0.1.
  • a viscous substance has an effect of alleviating the pungency of spices.
  • a composition for alleviating an irritating taste containing a viscous substance which is used for producing the above-mentioned spice-containing beverage, and the composition particularly reduces the pungency of the pungent component in the beverage.
  • the amount of the viscous substance contained in the pungent alleviating composition is determined as appropriate for the spice-containing beverage to be produced.
  • a viscous substance in addition to alleviating the pungency of spices, alleviates irritating tastes such as acidity and salty taste, and enhances the depth of sweetness.
  • the viscous substance is useful not only for the production of spice-containing beverages, but also for the production of foods or beverages with reduced irritating taste (including salty, sour, and pungent) and foods or beverages with increased sweetness.
  • a texture-improving composition used for producing a food or beverage in which the irritating taste is reduced or the depth of sweetness is enhanced is useful for producing a novel flavored food or beverage, for example, as a composition for alleviating irritating taste and a composition for enhancing Z or sweetness depth.
  • the composition for improving texture of the present invention contains a viscous substance, and is not particularly limited as long as it contains an amount suitable for use in the production of foods or beverages. 990%, preferably 10-50%, and the composition of the present invention may be obtained by adding a substance that can be used for food or beverage.
  • the viscous substance in the texture-improving composition of the present invention may be any substance as long as it has an action of alleviating the irritating taste or enhancing the depth of sweetness, and is not particularly limited, but is not particularly limited to agar, alginic acid, carrageenan, fucoidan.
  • the food or beverage in which the texture improving composition of the present invention is used is a composition of the present invention. It is only necessary that the irritating taste is reduced or the depth of sweetness is enhanced as a result of the use of cereals, but there is no particular limitation.
  • processed cereals processed flour, processed starch, pre-processed starch
  • Mixed processed foods greens, macaroni, breads, bean jam, buckwheat, fu, rice noodles, wrapped rice cakes, etc.
  • processed oils and fats plastic oils, tempura oil, salad oil, mayonnaise, dressing, etc.
  • soybeans Processed products (tofu, miso, natto, etc.), processed meat products (ham, bacon, pressed ham, sausage, etc.), marine products
  • agar was used as a viscous substance, and the effect of the viscous substance on alleviating the stimulating taste and enhancing the sweetness depth was examined.
  • the degree of relaxation of the irritating taste here means the degree of the effect of sourness, saltyness, and pungency that directly irritates the tongue, which means that vinegar and salt, which are commonly known, can be obtained.
  • the degree of enhancement of the sweetness is, for example, that sugars, sucrose, and glucose are monotonous sweetness with a constant sweetness degree and sweetness quality, but are combined with a viscous substance.
  • the degree to which the degree of sweetness and the quality of sweetness changes to produce a variety of sweetness, and the extent to which the depth of sweetness that is not sensually generated by single sugar, sucrose, or glucose is enhanced.
  • the concentration of the viscous substance was examined.
  • As the viscous substance low-jelly-strength agar [ ⁇ Noretra agar AX-30, Ina Foods Co., Ltd.] was added according to the formulation shown in Table 2. 0 / in the table. Is all. / owZ represents v.
  • the Brix degree was measured using a Brix meter (Atago Co., Ltd., Digital Sugar Meter PR—101).
  • the acidity was calculated as an amount corresponding to citric acid based on the amounts of added citric acid and sodium tenoate.
  • a pepper extract (spice pepper, Saneigen F * F'I Co., Ltd .; containing 3% of capsaicin) was added at 0.01% w / V.
  • the beverage was prepared as follows. First, Ultra Agar was dissolved in warm water (85-90 ° C) for more than 10 minutes, in this case, 15 minutes, so as to be twice the final concentration. After dissolution, add sugar, 1/7 grapefruit juice (7-fold concentrated grapefruit juice; Ogawa Perfume Co., Ltd., product number 4322), add -taenoic acid, sodium citrate, and add 60 ° C. After the temperature decreased to below, a fragrance (grapefruit; product number E-10) manufactured by San-Ei Gen-F 'F'-I Co., Ltd. was added. Finally, spices were added and the mixture was homogenized, and then desalted water was added to adjust the agar concentration to a predetermined value.
  • the viscosity of the beverage is 0.01 to 0.5%, with a good balance between aroma and taste, and spices.
  • the result was that the stimulus was mild, the taste was good, the taste of the spice ingredients did not remain on the tongue, and the taste was good.
  • the viscosity was preferably in the range of 5 to 200 cps.
  • the pepper spiciness at 0% agar was reduced to about 1/2 at an agar concentration of 0.25%, and the degree of relaxation increased as the viscosity increased. At 5%, hot pepper was about 1/4.
  • Capsicum contains pungent components such as capsaicin, which have been noted for their vasodilatory and contractile actions and for the metabolism of fats and sugars. It can contain more components having physiological functions such as cabsaicin, and as a result, Thus, a beverage having various physiological functions could be obtained. After drinking, the effect of body heat production (elevation of body temperature) (the body flickers) was observed. In other words, this beverage was shown to have a physiological function of activating the body's metabolism, warming the body in winter, and promoting refreshing sweating in summer.
  • Example 2 Example 2
  • a beverage was prepared in place of the ultra agar of 1. These viscous substances were dissolved in hot water at 60 ° C., and then a product was obtained according to the method of Example 1. Using the obtained product, sensory evaluation was performed in the same manner as in Example 1. In addition, a product without viscous material was used as a negative control. The results are shown in Table 4.
  • Table 5 shows that the pepper extract, rust extract, and radish extract, which were evaluated as slightly better or better, are the spice concentrations, which are all the concentrations examined, between 0.000 and 1.0% w /.
  • the pepper extract has a good balance of aroma and taste at 0.001 to 0.02% w / v.
  • the spice concentration of the spice-containing beverage is preferably 0.0001 to 1.0% wZv, but from the viewpoint of general average taste, the range of 0.001 to 0.5% w / v is preferable. It will be compatible.
  • the addition of the viscous substance reduces the degree of pungency of the spice, and as a result, the spice can be added in an amount of 2 to 10 times that of the case without the viscous substance.
  • Example 2 Using the formulation of Example 1, the solution was dissolved in hot water at 87 ° C. for 15 minutes so as to have a concentration twice as high as the final concentration using an ultra agar concentration of 0.25% w / V. After dissolution, sugar, 17 grapefruit juice, cunic acid and sodium citrate were added, and after the temperature was lowered to 60 ° C, flavor was added. Finally, spices were added, and after homogenization, demineralized water was added to adjust the agar concentration to a predetermined concentration. Heated at 60, 70, 80, 90 and 95 ° C for 0.5 minutes (30 seconds), 1 minute, 3 minutes, 10 minutes, and 120 minutes (2 hours), with the material cooled at room temperature as a control. The heat-treated product was subjected to sensory evaluation (poor, somewhat good, good) in the same manner as in Example 3, particularly from the balance of aroma and taste when spices were contained. Table 6 shows the results. Table 6 Effect of heat treatment
  • the spice-containing beverage is heated at a heating temperature of 80 ° C or more for 30 seconds or more, so that the taste of the spice component and the taste of the beverage component are well harmonized, and the taste can be removed and the spices can be stimulated. It was confirmed that the depth increased and became mild. According to In the production of spice-containing beverages, it is important to disperse viscous substances in a solution, add and mix spices, and heat at 80 ° C or more for 30 seconds or more, which contributes to the improvement of product quality. Excessive heating also leads to deterioration of components other than spices, so that it is practically suitable at 80 to 95 ° C for 30 seconds to 2 hours.
  • Cabsaicin content (mgZl 0.15) Canned product (containing 190 g) was prepared according to the preparation method of Example 1 using the materials shown in Table 7. Sterilization was performed at 115 ° C for 17 minutes. .
  • the sensory evaluation of the obtained product is that it has a mellow, smooth taste, the balance of the flavor of the whole beverage is in harmony, and both the spices and other ingredients have a good taste, A new spice-containing beverage with a new texture and flavor that demonstrates sufficient physiological activity has been finished. After drinking, the effect of body heat production (body temperature rise) was observed.
  • the sensory evaluation of the obtained product is that it has a mellow, clear taste, the balance of the flavor of the whole beverage is in harmony, the taste of both spices and other ingredients is good, the taste is good, and the taste is good.
  • a new spice-containing beverage with a new texture and flavor that demonstrates biological activity has been finished. After drinking, the effect of body heat production (body temperature rise) was observed.
  • a sausage using meat was made.
  • 2 kg of pork, 700 g of pork fat are minced with 5 mm, mixed with 7 g of pepper, 3 g of sage, and spices of lg.
  • the casing was used and steamed for 15 minutes to obtain sausage.
  • the present product 1 (sausage) was added with 0.2 g of Ultra agar per 100 g of the product.
  • As a control one without the addition of Ultra Agar was used.
  • the sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 9.
  • the product 2 of the present invention used 0.1 g of commercially available agar, and the control was without agar.
  • the sensory evaluation was performed in the same manner as in Example 1, and the results are shown in Table 10.
  • Table 10 shows that the product of the present invention has a reduced irritating and pungent taste of spices, a reduced salty and sour taste (all of which are included in the evaluation of reduced stimulating taste), and a greater depth of sweetness, as compared with the control. It had remarkable quality characteristics, such as good taste, good taste and good balance.
  • Product 3 of the present invention added 0.1 g of guar gum.
  • the control was without guar gum.
  • the product of the present invention has a reduced stimulating taste and pungency of capsaicin, a reduced salty taste and a sour taste compared to the control (both are included in the evaluation of relaxation of stimulating taste), and the depth of sweetness is also enhanced. It was evaluated that the depth and balance of taste and aroma were good.
  • Product 4 of the present invention was prepared by adding 5 g of pectin per 100 g of the product.
  • the control was without Ultra Agar. These sprinkles were sprinkled on cooked rice, and the sensory evaluation of the texture was performed in the same manner as in Example 1.
  • the product 4 of the present invention when compared to J: beef, contained in the mouth, became familiar with cooked rice, removed salt and salt, reduced salty taste, reduced ginger's irritating taste, smoothed tongue texture, Overall, the sprinkling quality was improving. Industrial applicability
  • the flavor balun of the whole beverage is made with a mellow flavor and a clear taste.
  • New foods with spices and other ingredients that have good harmony, good taste and nourishment, less stimulus of spices, easier to drink, and full use of the physiological functions of spices Provided is a spice-containing beverage having a feeling and flavor, a method for producing the same, and a composition for producing the beverage.
  • the present invention also provides a food or beverage texture improving composition suitable for improving the texture of a food or beverage by alleviating the irritating taste and enhancing the depth of sweetness.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne des boissons fonctionnelles possédant des nouvelles saveur et texture; un procédé de préparation desdites boissons; des compositions à utiliser dans la production de ces boissons; et de nouvelles compositions permettant d'améliorer la texture des aliments et des boissons.
PCT/JP2000/000011 1999-01-13 2000-01-05 Boissons contenant des epices WO2000041579A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU18901/00A AU1890100A (en) 1999-01-13 2000-01-05 Spice-containing drinks

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP680899 1999-01-13
JP11/6808 1999-01-13

Publications (1)

Publication Number Publication Date
WO2000041579A1 true WO2000041579A1 (fr) 2000-07-20

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Country Status (4)

Country Link
KR (1) KR100611326B1 (fr)
AU (1) AU1890100A (fr)
TW (1) TWI247584B (fr)
WO (1) WO2000041579A1 (fr)

Cited By (24)

* Cited by examiner, † Cited by third party
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KR20020076363A (ko) * 2001-03-28 2002-10-11 강동수 단백질 분해효소를 이용한 재첩 정미성분들의 추출 촉진과이를 이용한 음료의 가공방법
JP2005533506A (ja) * 2002-07-25 2005-11-10 リコラ・アーゲー ハーブ混合物を原料とする菓子
JP2007267623A (ja) * 2006-03-30 2007-10-18 Takara Shuzo Co Ltd 食品の焦付き防止材
JP2007267624A (ja) * 2006-03-30 2007-10-18 Takara Shuzo Co Ltd 食品の調味改良材
JP2008509922A (ja) * 2004-08-11 2008-04-03 キャドバリー・アダムズ・ユーエスエイ・エルエルシー 感覚惹起剤組成物及びそれらの送達システム
JP2008532555A (ja) * 2005-03-18 2008-08-21 スープラナチュラルズ・エルエルシー 健康補助食品及び栄養補助食品のためのフコイダン組成物及び方法
JP2009028042A (ja) * 2007-07-27 2009-02-12 Lotte Chilsung Beverage Co Ltd 分散性及び沈殿安定性が優れたクルクミン含有ウコン飲料及びその製造方法
JP2009142271A (ja) * 2007-11-22 2009-07-02 Taisho Pharmaceutical Co Ltd 飲料
JP2010094081A (ja) * 2008-10-17 2010-04-30 Kao Corp 飲食品組成物
GB2469658A (en) * 2009-04-22 2010-10-27 Sixteen Uk Ltd 3 A beverage containing a capsaicinoid
JP2011239739A (ja) * 2010-05-19 2011-12-01 Kirin Brewery Co Ltd 酸味が低減・緩和された未発酵のビール風味麦芽飲料およびその製造方法
WO2013094357A1 (fr) * 2011-12-21 2013-06-27 麒麟麦酒株式会社 Boisson non alcoolisée avec un goût alcoolisé conféré à celle-ci et procédé de fabrication de celle-ci
US8513408B2 (en) 2004-05-26 2013-08-20 Cp Kelco U.S., Inc. Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
WO2013140974A1 (fr) * 2012-03-23 2013-09-26 大正製薬株式会社 Composition
JP2014147337A (ja) * 2013-01-31 2014-08-21 Uha Mikakuto Co Ltd ガレート型カテキンとタンパク質との複合体を用いた不快味のマスキング剤
WO2014136874A1 (fr) * 2013-03-07 2014-09-12 大塚製薬株式会社 Aliment contenant de la poudre d'orge
JP2014217287A (ja) * 2013-05-02 2014-11-20 株式会社エモテント 抗ストレス組成物
WO2015025898A1 (fr) * 2013-08-23 2015-02-26 カルピス株式会社 Boisson contenant du gingembre
JPWO2013140973A1 (ja) * 2012-03-23 2015-08-03 大正製薬株式会社 飲料
JP2015173632A (ja) * 2014-03-14 2015-10-05 ハウスウェルネスフーズ株式会社 スターアニス抽出物含有飲料
JP2016054694A (ja) * 2014-09-10 2016-04-21 株式会社ヤクルト本社 カプサイシン含有炭酸飲料
JP2016158602A (ja) * 2015-03-04 2016-09-05 森永乳業株式会社 高タンパク質飲料及びその製造方法
JP2018061510A (ja) * 2016-10-12 2018-04-19 三栄源エフ・エフ・アイ株式会社 酢の刺激抑制方法
CN109965164A (zh) * 2019-04-01 2019-07-05 江西省科学院应用化学研究所 一种藤三七、大麦苗复合饮料及其制作工艺

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JP2005533506A (ja) * 2002-07-25 2005-11-10 リコラ・アーゲー ハーブ混合物を原料とする菓子
US8513408B2 (en) 2004-05-26 2013-08-20 Cp Kelco U.S., Inc. Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages
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WO2013094357A1 (fr) * 2011-12-21 2013-06-27 麒麟麦酒株式会社 Boisson non alcoolisée avec un goût alcoolisé conféré à celle-ci et procédé de fabrication de celle-ci
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