WO2004052125A1 - アミノ酸を含有する飲料およびアミノ酸の苦味を低減する方法 - Google Patents
アミノ酸を含有する飲料およびアミノ酸の苦味を低減する方法 Download PDFInfo
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- WO2004052125A1 WO2004052125A1 PCT/JP2003/015609 JP0315609W WO2004052125A1 WO 2004052125 A1 WO2004052125 A1 WO 2004052125A1 JP 0315609 W JP0315609 W JP 0315609W WO 2004052125 A1 WO2004052125 A1 WO 2004052125A1
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- Prior art keywords
- amino acid
- bitterness
- beverage
- orditin
- amino acids
- Prior art date
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- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a beverage containing an amino acid and a method for reducing the bitterness of the amino acid.
- amino acids there are amino acids that have a bitter taste.
- these amino acids having a bitter taste are added to foods and drinks, a method of masking the bitterness by a method of adding a sweetener, a method of coating such as sugar coating, etc. Done.
- arginine which is an amino acid
- arginine has an action of reducing the bitterness of amino acids [Chemical Senses, 20, 609-623 (1995)].
- arginine itself has a bitter taste and a unique odor, which may reduce the flavor of foods and beverages.
- Orditin has a diet effect (J. Nutr., 1979, Vol. 109, No. 4, p. 724-729) and a wound healing effect (Ann. Surg. N 1987, 2Q 6th volume). , P. 674-678) and is marketed as a capsule in the United States.
- composition containing orditin and an amino acid As a composition containing orditin and an amino acid, an antiobesity agent containing 13 kinds of amino acids and orditin (JP-A-6-24977), a composition containing 13 kinds of amino acids, sugar and orditin Things are known (special Open 2000-72669).
- ornithine citrate improves the taste of foods and drinks (JP-A-2003-144088), but it is not known that orditin reduces the bitterness of amino acids. .
- the present invention relates to the following (1) to (11).
- a method for reducing the bitterness of an amino acid comprising adding ordinine to an amino acid.
- a method for reducing bitterness of a composition containing an amino acid which comprises mixing orditin with a composition containing an amino acid.
- composition containing an amino acid is a beverage containing an amino acid.
- the amino acids include glycine, alanine, norin, leucine, isoleucine, serine, threonine, aspartic acid, glucamine, asparagine, glutamine, arginine, lysine, and cis. And tin, cis'tin, 'methionine, phenylalanine, tyrosine, tributofan, histidine, proline and the like, or salts thereof.
- the amino acid may be in the L-form or the D-form, but the L-form is preferred.
- These salts differ depending on the amino acid, and include, for example, metal salts such as sodium, potassium and magnesium salts, and inorganic acid salts such as hydrochloride. These amino acids may be used alone or in combination of two or more.
- the amino acid may be any amino acid as long as it is the above amino acid, and preferably includes an amino acid exhibiting a bitter taste.
- the amino acids exhibiting a bitter taste include norin, leucine, isoleucine, arginine, fenilalanine, tryptophan, histidine, methionine and lysine, and preferably valine, leucine, isoleucine and arginine. More preferably, parin, leucine and isocyanate are mentioned.
- Orditin is not included in the definition of the present invention. Orditin may be in a free state, but hydrochloride is preferably used.
- the bitterness of the amino acid can be reduced.
- the amino acid may be used as it is, or may be contained in the composition.
- orditin is added, mixed, and stirred as necessary when producing or using the amino acid-containing composition.
- composition containing an amino acid may be any of beverages, foods, pharmaceuticals and the like as long as the composition contains the amino acid, and may be in the form of powder, granule, liquid, or the like. Compositions are preferred, and compositions in liquid form such as beverages are more preferred.
- compositions containing amino acids, except for the addition of amino acids are manufactured using a conventional manufacturing method.
- beverage according to the present invention examples include soft drinks, carbonated drinks, drinks containing fruit juice, coffee drinks, tea-based drinks (oolong tea drinks, tea drinks, etc.), alcohol drinks, lactic acid bacteria drinks, nutritional drinks, and the like. .
- a beverage containing an amino acid can be produced by using a general production method for each beverage except for adding the amino acid. If necessary, vitamins, citrate, sucralose, aspartame, thaumatin, trehalose, calcium, magnesium, sodium, sugar alcohol (such as maltitol), flavors, colorings, preservatives, acids An antioxidant may be added. Also, carbon dioxide can be made into a carbonated beverage by injecting carbon dioxide.
- the food in the present invention may be any food other than the above drinks and can be edible, such as dairy products (butter, cheese, yogurt, processed milk, skim milk, etc.), frozen desserts, livestock meat products ( Ham, sausage, hamburger, etc.), confectionery (cooker, jelly, chewing gum, candy, snacks, etc.), breads, varieties, pickles, ⁇ products, dried fish, tsukudani, salted goods, seasonings, soups , Dressing, etc.
- dairy products butter, cheese, yogurt, processed milk, skim milk, etc.
- frozen desserts livestock meat products
- confectionery cooker, jelly, chewing gum, candy, snacks, etc.
- liquid foods are included in foods.
- the food may be in the form of bottled food, canned food, retort food, powdered food, sheet food, tablet food, and the like.
- Foods containing amino acids can be processed and manufactured by using general food manufacturing methods other than adding amino acids. In addition, it can be manufactured using various granulation methods, expansion methods, extrusion methods, and the like.
- Foods containing amino acids include food additives commonly used in foods, such as sweeteners, colorants, preservatives, thickeners, antioxidants, coloring agents, bleaching agents, fungicides, Gum pace, enzymes, brighteners, acidulants, seasonings, emulsifiers, enhancers, flavors, spice extracts and the like may be added.
- composition containing an amino acid is a drug
- an excipient, a binder, a disintegrant, a lubricant, Tablets, powders, and granules are prepared by mixing a dispersing agent, a suspending agent, an emulsifying agent, a diluent, a buffering agent, an antioxidant, a bacteriostatic agent, and the like, by any method well known in the technical field of pharmaceuticals.
- oral preparations such as emulsions, syrups and solutions.
- the amount of the amino acid in the composition containing the amino acid is not particularly limited, but is preferably from G.l to 100 parts by weight in 1000 parts by weight of the composition of the present invention.
- the concentration of the amino acid is preferably 400 to 15000 mg / L as the total amount of the amino acid.
- orditin may be added in any one of the steps of preparing a composition containing an amino acid.
- Orditin may be used as it is, or may be added as a composition containing orditin. .
- composition containing orditin may be in any form, for example, a composition in the same form as the above-mentioned beverages, foods and medicaments.
- the composition can be used as an amino acid bitterness reducing agent.
- the amount of orditin or the composition containing orditin varies depending on the type of amino acid, but 0.01 to 100 parts by weight of ornithine per 1 part by weight of amino acid exhibiting bitterness. Preferably it is 0.01 to 10 parts by weight, more preferably 0.1 to 2 parts by weight.
- the amount of orditin or the composition containing orditin is not particularly limited, but 1000 parts by weight of the composition of the present invention.
- the amount of orditin is preferably 0.1 to 100 parts by weight.
- the beverage of the present invention is a beverage containing 1 to 12 kinds of amino acids and ordinin in the beverage containing the above-mentioned amino acid.
- the beverage of the present invention can be used as a beverage in which the bitterness of amino acid is reduced without impairing the flavor of the beverage.
- the beverage of the present invention is supplemented with orditin and 1-2 amino acids.
- it can be manufactured by a general beverage manufacturing method. If necessary, vitamins such as vitamin C, citrate, sucralose, aspartame, thaumatin, trehalose, calcium, magnesium, sodium, sugar alcohol and the like may be added. Also, carbon dioxide may be injected to make a carbonated beverage.
- the pH of the beverage may be adjusted with a pH adjuster such as acetic acid, lactic acid, and sodium hydrogen carbonate.
- a pH adjuster such as acetic acid, lactic acid, and sodium hydrogen carbonate.
- the amino acid may be any amino acid as long as it is 1 to 12 amino acids among the above amino acids, but an amino acid exhibiting a bitter taste is preferred.
- the beverage of the present invention when the beverage of the present invention is a diet beverage, it preferably contains arginine, and if necessary, proline, lysine, alanine and the like.
- the beverage of the present invention when the beverage of the present invention is a beverage for reducing muscle fatigue, it is preferable that the beverage contains parin, isoleucine and mouth isine, which are branched-chain amino acids, and if necessary. Arginine.
- the blending ratio of norrin, isoleucine and leucine is preferably 0.5-1.5: 0.5-1.5: 1.3-2.5, more preferably 1: 1: 2 or 1: 1: 1.6.
- the amount of amino acids contained in the beverage of the present invention is not particularly limited, the total amount of amino acids is preferably 400 to 15000 mg / L. Further, in the beverage of the present invention, it is more preferable that arginine is contained at 250 to 5000 ing / L, and that total content of norin, isoleucine and leucine is 20 to 3000 mg / L.
- Orditin is added in an amount of 0.01 to 100 parts by weight, preferably 0.01 to 10 parts by weight, more preferably 0.1 to 2 parts by weight, based on 1 part by weight of the amino acid exhibiting bitterness.
- the amount of orditin to be added is not particularly limited, but is preferably 0.1 to 100 parts by weight based on 1,000 parts by weight of the beverage.
- the beverage of the present invention After producing the beverage of the present invention, it may be subjected to a sterilization treatment such as a heat treatment at 120 ° C. for 30 seconds to 30 minutes, if necessary.
- a sterilization treatment such as a heat treatment at 120 ° C. for 30 seconds to 30 minutes, if necessary.
- L-isoleucine, L bite-isine and L-norin were dissolved in 10 mol / l of chlorinated water solution, respectively, and 100 mmol / l (13.1 g / l) L-isoleucine and 150 mol / l ( 19.7g / l) L-Loisin and 300 bandol (35.1g / l) L-valine solution were prepared.
- L-orditin hydrochloride was added to each amino acid solution to a concentration of lmmol / 1 (0.17g / l), 10mmol / l (1.7g / l), and 100mM (16.9g / l). And dissolved.
- L-arginine was added to each amino acid solution to a concentration of lmmol / 1 (0.17 ⁇ 1), 10mmol / l (1.7g / l), and 100mM (17.4g / l). And dissolved.
- the amino acids used were all those manufactured by Kyowa Hakko Kogyo Co., Ltd.
- Table 2 shows the results for the oral lysine solution
- Table 3 shows the results for the leucine solution
- Table 4 shows the results for the parine solution.
- the concentration indicates the concentration of orditin hydrochloride or arginine.
- ordinine hydrochloride has a superior bitterness-reducing effect compared to arginine for the bitterness caused by both isoleucine and leucine-ovalin amino acids. Indicated. In addition, when arginine was added, the flavor of each amino acid solution tended to be worse than when ordinine hydrochloride was added.
- Example 6 5 g maltitol, 0.3 g citrate, 0.5 g fragrance, 400 mg leucine, 200 mg isodicine, 200 mg valin and 800 mg orditin hydrochloride are dissolved in 500 ml distilled water to produce an amino acid beverage for muscle fatigue recovery did.
- Example 6 5 g maltitol, 0.3 g citrate, 0.5 g fragrance, 400 mg leucine, 200 mg isodicine, 200 mg valin and 800 mg orditin hydrochloride are dissolved in 500 ml distilled water to produce an amino acid beverage for muscle fatigue recovery did.
- Example 6 5 g maltitol, 0.3 g citrate, 0.5 g fragrance, 400 mg leucine, 200 mg isodicine, 200 mg valin and 800 mg orditin hydrochloride are dissolved in 500 ml distilled water to produce an amino acid beverage for muscle fatigue recovery did.
- Example 6 5 g maltitol, 0.3 g citrate, 0.5
- a beverage containing an amino acid with reduced bitterness and a method for reducing the bitterness of amino acid can be provided.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Non-Alcoholic Beverages (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Description
Claims
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/537,375 US20060035007A1 (en) | 2002-12-06 | 2003-12-05 | Beverage containing amino acid and method of diminshing bitterness of amino acid |
JP2004558422A JPWO2004052125A1 (ja) | 2002-12-06 | 2003-12-05 | アミノ酸を含有する飲料およびアミノ酸の苦味を低減する方法 |
DE60312033T DE60312033T2 (de) | 2002-12-06 | 2003-12-05 | Verfahren zur verringerung der bitterkeit von aminosäure |
EP03777299A EP1568286B1 (en) | 2002-12-06 | 2003-12-05 | Method of diminishing bitterness of amino acid |
AU2003289208A AU2003289208A1 (en) | 2002-12-06 | 2003-12-05 | Beverage containing amino acid and method of diminishing bitterness of amino acid |
HK05109773A HK1075367A1 (en) | 2002-12-06 | 2005-11-03 | Method of diminishing bitterness of amino acid |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2002354790 | 2002-12-06 | ||
JP2002-354790 | 2002-12-06 |
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WO2004052125A1 true WO2004052125A1 (ja) | 2004-06-24 |
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Application Number | Title | Priority Date | Filing Date |
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PCT/JP2003/015609 WO2004052125A1 (ja) | 2002-12-06 | 2003-12-05 | アミノ酸を含有する飲料およびアミノ酸の苦味を低減する方法 |
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US (1) | US20060035007A1 (ja) |
EP (1) | EP1568286B1 (ja) |
JP (1) | JPWO2004052125A1 (ja) |
CN (1) | CN100399948C (ja) |
AT (1) | ATE354295T1 (ja) |
AU (1) | AU2003289208A1 (ja) |
DE (1) | DE60312033T2 (ja) |
ES (1) | ES2280819T3 (ja) |
HK (1) | HK1075367A1 (ja) |
WO (1) | WO2004052125A1 (ja) |
Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2007031375A (ja) * | 2005-07-28 | 2007-02-08 | Kyowa Hakko Kogyo Co Ltd | 肌質改善用経口剤 |
JP2008073007A (ja) * | 2006-09-25 | 2008-04-03 | Kyowa Hakko Kogyo Co Ltd | 酢かど抑制方法 |
JP2010148453A (ja) * | 2008-12-25 | 2010-07-08 | Suntory Holdings Ltd | クロロゲン酸の苦味マスキング剤 |
WO2010140716A1 (ko) * | 2009-05-30 | 2010-12-09 | 주식회사 엠에이치투 바이오케미칼 | 오르니친 또는 오르니친염을 포함하는 것을 특징으로 하는 숙취해소용 조성물 및 알코올 음료 |
WO2011083556A1 (ja) * | 2010-01-08 | 2011-07-14 | キリンホールディングス株式会社 | 高香味オルニチン入り無アルコール麦芽飲料 |
JP2013040142A (ja) * | 2011-08-18 | 2013-02-28 | Kyowa Hakko Bio Co Ltd | オルニチン含有組成物 |
JP2014159381A (ja) * | 2013-02-19 | 2014-09-04 | Kyowa Hakko Bio Co Ltd | オルニチン含有体組成改善用組成物 |
JP2017006014A (ja) * | 2015-06-17 | 2017-01-12 | サントリー食品インターナショナル株式会社 | アルギニン含有飲料 |
WO2018117653A1 (ko) | 2016-12-21 | 2018-06-28 | 씨제이제일제당(주) | 알룰로스를 함유하는 아미노산 음료 |
JP2019097563A (ja) * | 2017-12-04 | 2019-06-24 | 花王株式会社 | 飲料組成物 |
JP2020146028A (ja) * | 2019-03-05 | 2020-09-17 | 花王株式会社 | 飲料組成物 |
JP2020146029A (ja) * | 2019-03-05 | 2020-09-17 | 花王株式会社 | 飲料組成物 |
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BRPI0710044A2 (pt) * | 2006-04-04 | 2011-08-02 | Nestec Sa | tratamentos usando citrulina |
KR101435235B1 (ko) * | 2006-12-27 | 2014-08-28 | 카오카부시키가이샤 | 용기에 담은 음료 |
US20100075017A1 (en) * | 2007-03-30 | 2010-03-25 | Toshihide Nishimura | Salty taste enhancer, food or drink and method for producing food or drink |
JPWO2010050168A1 (ja) * | 2008-10-27 | 2012-03-29 | 味の素株式会社 | バリン、イソロイシン、ロイシン固溶体およびその製造方法 |
JP5946240B2 (ja) * | 2010-12-21 | 2016-07-06 | キリンホールディングス株式会社 | カフェインの生理作用増強方法 |
MX2014008761A (es) * | 2012-01-20 | 2015-03-05 | Milk Specialties Company D B A Milk Specialties Global | Metodo para hacer aminoacidos instantaneos. |
KR102190918B1 (ko) * | 2018-08-31 | 2020-12-15 | 씨제이제일제당 주식회사 | 점착 조성물, 및 이의 제조방법 |
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- 2003-12-05 JP JP2004558422A patent/JPWO2004052125A1/ja active Pending
- 2003-12-05 US US10/537,375 patent/US20060035007A1/en not_active Abandoned
- 2003-12-05 AU AU2003289208A patent/AU2003289208A1/en not_active Abandoned
- 2003-12-05 WO PCT/JP2003/015609 patent/WO2004052125A1/ja active IP Right Grant
- 2003-12-05 CN CNB2003801051655A patent/CN100399948C/zh not_active Expired - Fee Related
- 2003-12-05 ES ES03777299T patent/ES2280819T3/es not_active Expired - Lifetime
- 2003-12-05 EP EP03777299A patent/EP1568286B1/en not_active Expired - Lifetime
- 2003-12-05 DE DE60312033T patent/DE60312033T2/de not_active Expired - Lifetime
- 2003-12-05 AT AT03777299T patent/ATE354295T1/de not_active IP Right Cessation
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Cited By (19)
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JP2007031375A (ja) * | 2005-07-28 | 2007-02-08 | Kyowa Hakko Kogyo Co Ltd | 肌質改善用経口剤 |
JP2008073007A (ja) * | 2006-09-25 | 2008-04-03 | Kyowa Hakko Kogyo Co Ltd | 酢かど抑制方法 |
JP2010148453A (ja) * | 2008-12-25 | 2010-07-08 | Suntory Holdings Ltd | クロロゲン酸の苦味マスキング剤 |
WO2010140716A1 (ko) * | 2009-05-30 | 2010-12-09 | 주식회사 엠에이치투 바이오케미칼 | 오르니친 또는 오르니친염을 포함하는 것을 특징으로 하는 숙취해소용 조성물 및 알코올 음료 |
WO2011083556A1 (ja) * | 2010-01-08 | 2011-07-14 | キリンホールディングス株式会社 | 高香味オルニチン入り無アルコール麦芽飲料 |
JP2011139687A (ja) * | 2010-01-08 | 2011-07-21 | Kirin Holdings Co Ltd | 高香味オルニチン入り無アルコール麦芽飲料 |
KR101410118B1 (ko) | 2010-01-08 | 2014-06-25 | 기린 홀딩스 가부시키가이샤 | 고향미 오르니틴 함유 무알코올 맥아 음료 |
JP2013040142A (ja) * | 2011-08-18 | 2013-02-28 | Kyowa Hakko Bio Co Ltd | オルニチン含有組成物 |
JP2014159381A (ja) * | 2013-02-19 | 2014-09-04 | Kyowa Hakko Bio Co Ltd | オルニチン含有体組成改善用組成物 |
JP2017006014A (ja) * | 2015-06-17 | 2017-01-12 | サントリー食品インターナショナル株式会社 | アルギニン含有飲料 |
WO2018117653A1 (ko) | 2016-12-21 | 2018-06-28 | 씨제이제일제당(주) | 알룰로스를 함유하는 아미노산 음료 |
EP4256975A2 (en) | 2016-12-21 | 2023-10-11 | CJ Cheiljedang Corporation | Amino acid beverage containing allulose |
US11812769B2 (en) | 2016-12-21 | 2023-11-14 | Cj Cheiljedang Corporation | Amino acid beverage containing allulose |
JP2019097563A (ja) * | 2017-12-04 | 2019-06-24 | 花王株式会社 | 飲料組成物 |
JP7258525B2 (ja) | 2017-12-04 | 2023-04-17 | 花王株式会社 | 飲料組成物 |
JP2020146028A (ja) * | 2019-03-05 | 2020-09-17 | 花王株式会社 | 飲料組成物 |
JP2020146029A (ja) * | 2019-03-05 | 2020-09-17 | 花王株式会社 | 飲料組成物 |
JP7365207B2 (ja) | 2019-03-05 | 2023-10-19 | 花王株式会社 | 飲料組成物 |
JP7365208B2 (ja) | 2019-03-05 | 2023-10-19 | 花王株式会社 | 飲料組成物 |
Also Published As
Publication number | Publication date |
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EP1568286A1 (en) | 2005-08-31 |
ATE354295T1 (de) | 2007-03-15 |
ES2280819T3 (es) | 2007-09-16 |
EP1568286A4 (en) | 2005-12-28 |
DE60312033T2 (de) | 2007-10-25 |
CN100399948C (zh) | 2008-07-09 |
JPWO2004052125A1 (ja) | 2006-04-06 |
US20060035007A1 (en) | 2006-02-16 |
AU2003289208A1 (en) | 2004-06-30 |
CN1719987A (zh) | 2006-01-11 |
EP1568286B1 (en) | 2007-02-21 |
HK1075367A1 (en) | 2005-12-16 |
DE60312033D1 (de) | 2007-04-05 |
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