WO2005095573A1 - マカ抽出物含有アルコール飲料 - Google Patents
マカ抽出物含有アルコール飲料 Download PDFInfo
- Publication number
- WO2005095573A1 WO2005095573A1 PCT/JP2005/006013 JP2005006013W WO2005095573A1 WO 2005095573 A1 WO2005095573 A1 WO 2005095573A1 JP 2005006013 W JP2005006013 W JP 2005006013W WO 2005095573 A1 WO2005095573 A1 WO 2005095573A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- extract
- alcoholic beverage
- beverage containing
- juice
- alcoholic
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
-
- 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 an alcoholic beverage containing an extract of masai, a plant of the Brassicaceae family, and a method for producing the same.
- mapi (Lepidium meyenii Walp) is a Brassicaceae plant native to the highlands of the Andes, Peninsula, South America. It grows with its leaves spreading as if crawling through the soil, and its roots are turnips. It is a plant shaped like Mala is a plant that has been cultivated in the Andes for almost 2,000 years ago and has been eaten as a food for maintaining health.
- the main components of this power are polysaccharides, proteins, etc., and it contains a lot of amino acids, and especially contains a lot of essential amino acids that cannot be synthesized in the body and need to be taken from food. Have been.
- vitamin B group, C, E, etc. various vitamins (vitamin B group, C, E, etc.) and minerals (calcium, iron, zinc, etc.) are abundant. Has also been extended. Among these, many people have become familiar with health foods, such as eating mashed cookie and juice ⁇ CHICH A DE MAC A '', mashed sake, and mashed powder over yogurt. Is a plant.
- Non-Patent Document 1 a composition that has been effective for regenerating vitality and fortifying nutrients, and has an anticancer effect and an effect of improving sexual function has been disclosed.
- Patent Document 2 the branch of Shi power A composition having an effect of increasing the testosterone concentration in humans by using it in combination with an antler is disclosed (Patent Document 2).
- Patent Document 3 the branch of Shi power A composition having an effect of increasing the testosterone concentration in humans by using it in combination with an antler is disclosed.
- Non-Patent Document 2 a report that anti-inflammatory effect of mali is expected to be a potential anti-allergic agent.
- Patent Document 1 U.S. Patent No. 6267995 B1
- Patent Document 2 JP-T-2003-523945
- Non-patent document 1 Medicine and biology: Vol.145, No.6, p81_86, 2002.12.10
- the present invention provides an alcoholic beverage containing a mak extract which has various excellent effects, while reducing the peculiar smell of the mak extract and making the alcohol drink containing the maka extract easy to drink.
- the task is to provide.
- the present invention provides, (1) An alcoholic beverage containing a fermented soybean extract and distilled spirit obtained by fermenting and distilling muscat grape as a main raw material, and containing 1 to 400 ppm in terms of pure alcohol as the distilled spirit.
- the mash extract is an extract obtained by kneading an aqueous solution containing ethanol with a mash of mash and extracting at an extraction temperature of 20 to 75 ° C.
- a method for reducing the smell of the mah extract in alcoholic beverages containing the mah extract, and fermenting and distilling muscat grapes as the main raw material as the base alcohol containing the mah extract A method of reducing the smell of the mash extract, characterized by using distilled liquor obtained by the above method, wherein the distilled liquor contains 1 to 400 ppm of acetic acid in terms of pure alcohol.
- a mash extract which is obtained by fermenting and distilling muscat grape as a main raw material and containing l-400 ppm of acetic acid in terms of pure alcohol, comprising a mash extract.
- an alcoholic beverage containing a maca extract which contains a maa extract having various excellent effects, masks the unique odor of the maa extract, and is easy to drink.
- mashake produced in the Andes region has a smell peculiar to mash and cannot be drunk as it is, but alcoholic beverages containing mash extract provided by the present invention are: It has a refreshing mouthfeel that can be enjoyed by women who do not have the smell peculiar to Ma power, and is a breakthrough as an alcoholic beverage that is conscious of beauty and health.
- the alcoholic beverage containing a mash extract provided by the present invention is basically a l-400 ppm acetic acid in terms of pure alcohol, obtained by fermenting and distilling muscat bud as a main raw material.
- the present invention provides an alcoholic beverage containing a maw extract, wherein a maw extract is added to a distilled liquor containing the maw extract.
- the present inventors have studied various alcoholic beverages (base alcohols) that can reduce the odor when containing the macha extract, and as a result, Muscat grape was used as a main raw material. It has been found that the fermented and distilled spirits reduce the smell of the contained malay extract. That is, it has been found that the flavor component derived from Muscat grape is concentrated through the process of “fermentation” distillation, and the scent of the obtained distilled liquor is reduced by masking the odor derived from the makara extract. This masking cannot be achieved with other spirits, brandy or whiskey, and is specific to spirits that have been fermented and distilled from Muscat grape as the main ingredient.
- Distilled liquor obtained by fermenting and distilling the above-mentioned muscat grape as a main raw material does not require a storage step in which distilled liquor is used as it is.
- distilled spirits include Pisco, a South American local sake.
- the strong distilled liquor was used as a base alcoholic beverage containing the mam extract, it was not possible to completely mask the smell of the mam extract. Therefore, the present inventors have conducted intensive studies and found that by including a specific range of acetic acid in a strong spirit, the smell of the contained malic extract can be almost completely masked. .
- the acetic acid content in this case could be achieved by including l to 400 ppm of acetic acid in terms of pure alcohol. If the acetic acid content is less than lppm, the odor of the mam extract cannot be reduced and masking cannot be performed.If the acetic acid content exceeds 400ppm, even if the odor can be masked, it is easy to drink. Is impaired.
- fruit juice, spirits, saccharides, herbal extracts, and the like can be added to the alcoholic beverage containing the mah extract provided by the present invention.
- fruit juice examples include strawberry, grapefruit, plum, Kyoho, apple, green, pear, cranberry, melon, lemon, lime and the like. These juices can be used alone or in combination of two or more. Among them, the use of lemon juice, grapefruit and lime juice as the alcoholic beverage containing the mash extract provided by the present invention can provide a refreshing alcoholic beverage.
- an alcoholic beverage containing a mah extract provided by the present invention may be added to a rose hip extract to enhance the mah extract by adding various perv extracts as herbal extracts.
- the odor of the product can be further masked, and as such a rosehip extract, it is preferable to use a rose hips soaked spirit. Also gray It has been found that adding the spirits together has a synergistic effect.
- the maw extract contained in the alcoholic beverage provided by the present invention is a maw extract obtained by adding an ethanol-containing aqueous solution to a pulverized maw and extracting it.
- An extract is preferably obtained by adding an ethanol-containing aqueous solution to a ground pulverized product and extracting the mixture at an extraction temperature of 20 to 75 ° C.
- the powerful extraction method is unique in that an extraction extract containing a large amount of medicinal components possessed by mahi can be obtained by extracting at an extraction temperature of 40 to 80 ° C. Has already been applied for a patent by the present inventors.
- the site used as the raw material for extracting the power may be any site such as a whole plant, a flower, a fruit, a seed, a stem including an underground stem, a bulb, and the like. It can be used for These raw materials can be subjected to a drying treatment, if necessary, or pulverized or cut to be subjected to extraction.
- the mixing ratio of mash and solvent in the extraction is not particularly limited, but it is preferable to use the solvent in an amount of about 0.3 to 5,000 times by weight with respect to 1 part by weight of mash.
- the ratio is preferably 5 to: LOO weight times.
- the extraction time is not particularly limited. In the conventional example, the extraction may take several days to several weeks or more.
- the extraction solvent based on the specific ethanol content of the present invention and the extraction temperature in a specific range can be used for 1 to 72 minutes. Extraction times in the time range, especially around 10 minutes to 5 hours, are sufficient.
- the extract may be used as it is, or may be used as a concentrate obtained by partially or completely distilling off the solvent from the extract (hereinafter referred to as a mash extract).
- a powder obtained by adding an excipient or the like to these concentrates and pulverizing them may be used.
- the strength extract and the solubility and decomposability when added to the sake liquor and distilled spirits are good, so that the mahiki extract can be suitably used.
- the amount of these used in the alcoholic beverage containing the mah extract provided by the present invention is not particularly limited.
- the amount used is 1 part by weight (in terms of solids) with respect to the mah extract.
- Distilled liquor obtained by fermenting and distilling muscat grape as the main raw material containing 1 to 400 ppm of acetic acid in pure alcohol
- 0.5 to 1,000 parts by weight, fruit juice 0.3 to: LOO parts by weight , Herb extract 0.3-: LOO parts by weight are preferred.
- the power extract When calculating the solid equivalent of the extract, calculate as a concentrate from which the extractive solvent has been completely distilled off. Alternatively, the value of Brix as a solution may also be calculated.
- the alcoholic beverage containing mash extract obtained by the above blending may be blended with other alcoholic beverages and various additives.
- alcoholic beverages include those that do not impair the masking effect of the mash extract, and those that do not impair the taste of the alcoholic beverage, such as spirits, Examples include liqueurs, gin, vodka, tequila, brandy, whiskey, shochu, and wine.
- the alcoholic beverage containing the mash extract obtained by the above-described blending may be blended with carbonic acid.
- the carbon dioxide gas pressure is not particularly limited as long as it is in an appropriate range for a carbonated beverage, and may be, for example, 0.1 to 3 kg / cm 2 . Within this range, the masking effect of the macha extract is not impaired, and the taste as an alcoholic beverage is not impaired.
- the alcoholic beverage containing the mah extract provided by the present invention is an alcoholic beverage that focuses on "beauty and health" that exerts the specific action of the mah extract, As other alcoholic beverages to be blended, it is preferable to blend spirits, especially grape spirits. Further, the alcohol content is preferably about 3 to 17%, which is comparable to the alcohol content of low-alcohol carbonated drinks, sake, wine, etc., which is not a very strong alcohol content.
- antioxidants examples include catechin, isoflavone, rutin, geltin, chlorogenic acid, vitamin P, and bayberry extract.
- examples of the stabilizer include proteins such as xanthan gum, carrageenan, and rennet casein.
- glycoside examples include rutin glycoside, quercetin glycoside, and vitamin P glycoside.
- a flavoring agent for example, glycine, glycyrrhizic acid, their salts or foods Salts and the like can be mentioned.
- Any coloring matter may be used as long as its safety is recognized as a food additive.
- Examples of the flavor include natural flavors and synthetic flavors. Natural flavors are prepared by using, for example, grass roots, bark, flowers, fruits, pericarps, and other plants as raw materials in accordance with ordinary methods. Perfume-containing substances. Such natural flavors also include oil refined components obtained by treating natural materials by steam distillation, squeezing, extraction, or the like.
- coffee-derived flavors black tea-derived flavors, green tea-derived flavors, oolong tea-derived flavors, cocoa-derived flavors, herb-derived flavors, spice-derived flavors, and fruit-derived flavors.
- vitamins examples include vitamin A, vitamin B, vitamin B, vitamin B, and vitamin
- Vitamin C asconolevic acid
- Vitamin D Vitamin E
- niacin nontothenic acid
- the evaluation was performed according to the following criteria.
- Example 3 Reduction effect of Maca-fu by adding i-acid to alcoholic beverages
- Example 2 As a base alcoholic beverage containing a mash extract, distilled spirit obtained by fermenting and distilling Muscat grape as a main raw material (distilled liquor of the present invention) was used. Since the masking effect of suppressing the strong odor was recognized, an alcoholic beverage with an acetic acid content of 10% and an alcohol concentration of 10% was prepared based on the distilled liquor, and the mash extract obtained in Example 1 was extracted there. Extract) was contained at a content of 0.1% and 0.2%, and the masking effect of mala odor was evaluated by a sensory test by 20 adults. The evaluation criteria are the same as in Example 2. In addition, sensory tests were also conducted for ease of drinking.
- Ease of drinking is rated from 1 point (very difficult to drink) to 5 points (very (Easy to drink) in the range of 0.1 points. Based on the results, the ease of drinking was judged based on the fact that an evaluation of 3.0 or more was obtained regardless of the amount of the mash extract added.
- barley shochu, rice shochu, barley shochu, brandy, whiskey, red wine, and white wine themselves contain acetic acid.
- This is used as a base alcohol, and contains mash extract (extracted extract). Even if it did, the effect of reducing the power smell was not recognized.
- Muscat grapes are used as the main raw material, and the distilled spirit obtained by fermentation and distillation is used as the base alcohol.
- the base alcohol contains l-400 ppm of acetic acid. %, The odor of mascot was masked, and the ease of drinking achieved an evaluation of the evaluation criteria (3 points) or higher, and good results were obtained.
- the specificity of the present invention is understood. You.
- distilled liquor obtained by fermenting and distilling muscat grape as a main raw material containing 10. Oppm of acetic acid in pure alcohol equivalent
- An alcoholic beverage was prepared by adding 200 parts by weight of lemon juice and 10 parts by weight of rosehip extract to each of three levels of 5, 50 and 1000 parts by weight, and adjusting the alcohol content to 10%.
- the resulting beverage was an alcoholic beverage in which the peculiar odor of the mah extract was reduced.
- the resulting beverage was an alcohol-containing carbonated beverage in which the peculiar odor of the mah extract was alleviated.
- Example 7 Observation on alcoholic beverages containing mazu yuzu 3 (Examination of juice)
- the resulting beverage was an alcohol-containing carbonated beverage in which the peculiar odor of the mah extract was alleviated.
- the alcoholic beverage containing the mah extract of the present invention has various excellent properties. It is an alcoholic beverage containing a powerful extract, which contains a powerful extract and has a unique smell of the powerful extract.
- the alcoholic beverage containing mahi extract provided by the present invention has a refreshing mouthfeel that can be consumed by women who do not smell peculiar to mahi, and is an alcoholic beverage that is conscious of beauty and health. It is a term.
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA2561404A CA2561404C (en) | 2004-03-30 | 2005-03-30 | Maca extract-containing alcoholic beverage |
EP05727321A EP1743934B1 (en) | 2004-03-30 | 2005-03-30 | Alcoholic drink containing maca extract |
AU2005227941A AU2005227941B2 (en) | 2004-03-30 | 2005-03-30 | Maca extract-containing alcoholic beverage |
DE602005024383T DE602005024383D1 (de) | 2004-03-30 | 2005-03-30 | Alkoholisches getränk mit maca-extrakt |
KR1020067020018A KR101187237B1 (ko) | 2004-03-30 | 2005-03-30 | 마카 추출물 함유 알코올 음료 |
AT05727321T ATE486121T1 (de) | 2004-03-30 | 2005-03-30 | Alkoholisches getränk mit maca-extrakt |
US10/590,512 US20080206431A1 (en) | 2004-03-30 | 2005-03-30 | Maca Extract-Containing Alcoholic Beverage |
HK07105579.1A HK1099042A1 (en) | 2004-03-30 | 2007-05-28 | Alcoholic dring containing maca extract |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004097556 | 2004-03-30 | ||
JP2004-097556 | 2004-03-30 | ||
JP2005002093A JP3747049B2 (ja) | 2004-03-30 | 2005-01-07 | マカ抽出物含有アルコール飲料 |
JP2005-002093 | 2005-01-07 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2005095573A1 true WO2005095573A1 (ja) | 2005-10-13 |
Family
ID=35063769
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/006013 WO2005095573A1 (ja) | 2004-03-30 | 2005-03-30 | マカ抽出物含有アルコール飲料 |
Country Status (12)
Country | Link |
---|---|
US (1) | US20080206431A1 (ja) |
EP (1) | EP1743934B1 (ja) |
JP (1) | JP3747049B2 (ja) |
KR (1) | KR101187237B1 (ja) |
AT (1) | ATE486121T1 (ja) |
AU (1) | AU2005227941B2 (ja) |
CA (1) | CA2561404C (ja) |
DE (1) | DE602005024383D1 (ja) |
HK (1) | HK1099042A1 (ja) |
MY (1) | MY134412A (ja) |
TW (1) | TWI338041B (ja) |
WO (1) | WO2005095573A1 (ja) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007097545A (ja) * | 2005-10-07 | 2007-04-19 | Suntory Ltd | 酢酸又は食酢を配合したマカ抽出物含有飲食物 |
CN103555535A (zh) * | 2013-11-12 | 2014-02-05 | 山东博奥克生物科技有限公司 | 一种补肾壮阳的保健药酒 |
CN103891513A (zh) * | 2014-04-14 | 2014-07-02 | 李江 | 富硒富锌玛卡种植方法及其制品 |
CN104087461A (zh) * | 2014-07-09 | 2014-10-08 | 陈俊杰 | 一种养生玛卡红酒 |
CN105316171A (zh) * | 2015-12-07 | 2016-02-10 | 福建惠泽龙酒业有限公司 | 一种玛咖酒的制备方法 |
JP2019083729A (ja) * | 2017-11-06 | 2019-06-06 | サッポロビール株式会社 | アルコール飲料、アルコール飲料の製造方法、及び、果実感とボディ感の増強方法 |
Families Citing this family (17)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102260620B (zh) * | 2010-08-11 | 2013-03-20 | 宁成国 | 一种有益于男性健康的发酵酒及其酿制方法 |
FR2969495B1 (fr) * | 2010-12-22 | 2013-10-11 | Expanscience Lab | Extrait de parties aeriennes de maca riche en polyphenols et composition le comprenant |
CA2825639A1 (en) * | 2011-02-03 | 2012-08-09 | Joseph I. Kamelgard | Quinoa-based beverages and method of creating quinoa-based beverages |
CN103194353A (zh) * | 2013-04-22 | 2013-07-10 | 杨勇武 | 一种玛咖酒及其制备方法 |
CN104263602B (zh) * | 2014-10-11 | 2016-08-24 | 钱莉秋 | 一种玛咖牛鞭保健酒及其制备方法 |
CN105368657A (zh) * | 2015-11-11 | 2016-03-02 | 湖南利诺生物药业有限公司 | 玛咖提取物及其玛咖酒、玛咖酒制备方法 |
CN105199918A (zh) * | 2015-11-13 | 2015-12-30 | 何奔 | 玛咖青稞酒及其酿制方法 |
CN105368669B (zh) * | 2015-12-17 | 2017-12-01 | 湖南东蒙生物科技有限公司 | 抗疲劳和提高免疫力保健酒用原料及保健酒制备方法 |
CN105733887A (zh) * | 2016-05-07 | 2016-07-06 | 唐云龙 | 一种玛卡营养酒 |
JP7120741B2 (ja) | 2017-03-28 | 2022-08-17 | キリンホールディングス株式会社 | 容器詰め炭酸飲料 |
CN106754102A (zh) * | 2017-03-31 | 2017-05-31 | 贵州古耕农牧业发展有限公司 | 一种黄精酒及其制备方法 |
JP6803796B2 (ja) * | 2017-04-28 | 2020-12-23 | 大洋香料株式会社 | タンパクまたはペプチドに由来する異味改善剤及び異臭改善剤 |
CN107723161A (zh) * | 2017-11-07 | 2018-02-23 | 常州建轩纺织品有限公司 | 一种果酒发酵的制备方法 |
KR102093006B1 (ko) * | 2018-01-11 | 2020-03-24 | 농업회사법인 에스에스바이오팜 주식회사 | 추출효율이 최적화된 마카추출물의 생산방법 |
KR20200023849A (ko) | 2018-08-27 | 2020-03-06 | 박찬영 | 마카를 이용한 건강음료 제조방법 및 그 방법에 의해 제조된 건강음료 |
CN109055137A (zh) * | 2018-09-25 | 2018-12-21 | 遵义医学院 | 一种抗氧化纯天然食药植物保健酒及其配制工艺 |
CN109112047A (zh) * | 2018-09-28 | 2019-01-01 | 董合作 | 一种具有高澄明度的保健酒及其制备方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6267995B1 (en) * | 1999-03-03 | 2001-07-31 | Pure World Botanicals, Inc. | Extract of Lepidium meyenii roots for pharmaceutical applications |
US6093421A (en) * | 1999-08-31 | 2000-07-25 | Biotics Research Corporation | Maca and antler for augmenting testosterone levels |
JP2004000171A (ja) * | 2002-03-22 | 2004-01-08 | Towa Corp | マカを含有した機能性食品 |
PE20050179A1 (es) * | 2005-01-03 | 2005-05-21 | Kelas Internat S A C | Bebida energetica a base de maca, camu camu y guarana |
-
2005
- 2005-01-07 JP JP2005002093A patent/JP3747049B2/ja not_active Expired - Fee Related
- 2005-03-23 MY MYPI20051251A patent/MY134412A/en unknown
- 2005-03-24 TW TW094109047A patent/TWI338041B/zh not_active IP Right Cessation
- 2005-03-30 US US10/590,512 patent/US20080206431A1/en not_active Abandoned
- 2005-03-30 KR KR1020067020018A patent/KR101187237B1/ko not_active IP Right Cessation
- 2005-03-30 WO PCT/JP2005/006013 patent/WO2005095573A1/ja active Application Filing
- 2005-03-30 EP EP05727321A patent/EP1743934B1/en not_active Not-in-force
- 2005-03-30 DE DE602005024383T patent/DE602005024383D1/de active Active
- 2005-03-30 AU AU2005227941A patent/AU2005227941B2/en not_active Ceased
- 2005-03-30 CA CA2561404A patent/CA2561404C/en not_active Expired - Fee Related
- 2005-03-30 AT AT05727321T patent/ATE486121T1/de not_active IP Right Cessation
-
2007
- 2007-05-28 HK HK07105579.1A patent/HK1099042A1/xx not_active IP Right Cessation
Non-Patent Citations (4)
Title |
---|
DE ARITPMI R.F. ET AL.: "Peru Andes Chiho no Nosakubutsu to sono Eiyoka.", JOURNAL OF COOKERY SCIENCE OF JAPAN., vol. 1, no. 3, 20 August 1998 (1998-08-20), pages 255 - 257, XP002997056 * |
HERRAIZ M. ET AL.: "Analysis of wine distillaties made from Muscat grapes (Pisco) by multidimensional gas chromatography and mass spectrometry.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 38, no. 7, 1990, pages 1540 - 1543, XP002997058 * |
LI G. ET AL.: "Glucosinolate contents in maca (Lepidium peruvianum Chacon) seeds,sprouts, mature plants and several derived comecial products.", ECONOMIC BOTANY, vol. 55, no. 2, 2001, pages 255 - 262, XP002997057 * |
SUNTORY NEWS RELEASE, no. 8691, 1 March 2004 (2004-03-01), XP002997055, Retrieved from the Internet <URL:http://www.suntroy.co.jp/news/2004/8691.html> * |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007097545A (ja) * | 2005-10-07 | 2007-04-19 | Suntory Ltd | 酢酸又は食酢を配合したマカ抽出物含有飲食物 |
JP4627477B2 (ja) * | 2005-10-07 | 2011-02-09 | サントリーホールディングス株式会社 | 酢酸又は食酢を配合したマカ抽出物含有飲食物 |
CN103555535A (zh) * | 2013-11-12 | 2014-02-05 | 山东博奥克生物科技有限公司 | 一种补肾壮阳的保健药酒 |
CN103891513A (zh) * | 2014-04-14 | 2014-07-02 | 李江 | 富硒富锌玛卡种植方法及其制品 |
CN104087461A (zh) * | 2014-07-09 | 2014-10-08 | 陈俊杰 | 一种养生玛卡红酒 |
CN105316171A (zh) * | 2015-12-07 | 2016-02-10 | 福建惠泽龙酒业有限公司 | 一种玛咖酒的制备方法 |
JP2019083729A (ja) * | 2017-11-06 | 2019-06-06 | サッポロビール株式会社 | アルコール飲料、アルコール飲料の製造方法、及び、果実感とボディ感の増強方法 |
JP7033435B2 (ja) | 2017-11-06 | 2022-03-10 | サッポロビール株式会社 | アルコール飲料、アルコール飲料の製造方法、及び、果実感とボディ感の増強方法 |
Also Published As
Publication number | Publication date |
---|---|
US20080206431A1 (en) | 2008-08-28 |
JP2005312430A (ja) | 2005-11-10 |
AU2005227941B2 (en) | 2011-06-09 |
EP1743934A4 (en) | 2009-03-18 |
EP1743934B1 (en) | 2010-10-27 |
KR20070003979A (ko) | 2007-01-05 |
AU2005227941A1 (en) | 2005-10-13 |
CA2561404C (en) | 2012-12-11 |
KR101187237B1 (ko) | 2012-10-02 |
JP3747049B2 (ja) | 2006-02-22 |
DE602005024383D1 (de) | 2010-12-09 |
ATE486121T1 (de) | 2010-11-15 |
MY134412A (en) | 2007-12-31 |
TW200535239A (en) | 2005-11-01 |
EP1743934A1 (en) | 2007-01-17 |
TWI338041B (en) | 2011-03-01 |
CA2561404A1 (en) | 2005-10-13 |
HK1099042A1 (en) | 2007-08-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3747049B2 (ja) | マカ抽出物含有アルコール飲料 | |
JP4627477B2 (ja) | 酢酸又は食酢を配合したマカ抽出物含有飲食物 | |
CN100529044C (zh) | 含有马卡提取物的酒精饮料 | |
KR101067821B1 (ko) | 오디와인 및 그 제조방법 | |
CN102559470B (zh) | 一种山葡萄发酵醋及其生产方法 | |
KR20080103258A (ko) | 연와인 및 그의 제조방법 | |
KR20180047068A (ko) | 백향과 와인의 제조방법 | |
KR101539146B1 (ko) | 감식초를 이용한 숙취해소음료의 제조방법 | |
CN103937646A (zh) | 桂花风味姬松茸露酒及其制备方法 | |
RU2402959C1 (ru) | Безалкогольный напиток (варианты) | |
KR101037572B1 (ko) | 복분자를 이용한 발효분말 제조방법 | |
Gallo et al. | An overview of natural beverages | |
JP7001618B2 (ja) | エピガロカテキンガレート及びシクロプロリルトレオニンを含有する飲食品 | |
RU2178979C1 (ru) | Тонизирующий напиток | |
RU2713117C1 (ru) | Сироп кипрея узколистного с очитком пурпурным "тамбовский" | |
KR101136876B1 (ko) | 불미나리와 송순 분쇄물을 이용한 혼성주 및 그 제조방법 | |
SU1468490A1 (ru) | Безалкогольный напиток "Суавитате | |
KR101698554B1 (ko) | 아로니아 와인 제조방법 | |
KR20030066539A (ko) | 음료형 건강 보조 식품의 제조방법 | |
KR20160044932A (ko) | 건강 다이어트용 천연 양조식초 및 그의 제조방법 | |
KR20230050601A (ko) | 해조류를 이용한 숙취해소 음료의 제조방법 | |
RU2372798C1 (ru) | Композиция ингредиентов для напитков | |
RU2576203C1 (ru) | Способ производства напитка | |
TW202038939A (zh) | 飲料及飲料之製造方法 | |
RU2078520C1 (ru) | Вкусоароматическая добавка к пищевым продуктам |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BW BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE EG ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NA NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SM SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): BW GH GM KE LS MW MZ NA SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LT LU MC NL PL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 200580005008.6 Country of ref document: CN |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2005227941 Country of ref document: AU |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2561404 Country of ref document: CA |
|
WWE | Wipo information: entry into national phase |
Ref document number: 1020067020018 Country of ref document: KR |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWW | Wipo information: withdrawn in national office |
Country of ref document: DE |
|
ENP | Entry into the national phase |
Ref document number: 2005227941 Country of ref document: AU Date of ref document: 20050330 Kind code of ref document: A |
|
WWP | Wipo information: published in national office |
Ref document number: 2005227941 Country of ref document: AU |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2005727321 Country of ref document: EP |
|
WWP | Wipo information: published in national office |
Ref document number: 1020067020018 Country of ref document: KR |
|
WWP | Wipo information: published in national office |
Ref document number: 2005727321 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 10590512 Country of ref document: US |