WO2006059707A1 - 水溶性乾燥食品 - Google Patents
水溶性乾燥食品 Download PDFInfo
- Publication number
- WO2006059707A1 WO2006059707A1 PCT/JP2005/022158 JP2005022158W WO2006059707A1 WO 2006059707 A1 WO2006059707 A1 WO 2006059707A1 JP 2005022158 W JP2005022158 W JP 2005022158W WO 2006059707 A1 WO2006059707 A1 WO 2006059707A1
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- WIPO (PCT)
- Prior art keywords
- water
- oil
- soluble
- weight
- sample
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Definitions
- the present invention relates to a water-soluble dried food containing a plant-derived material.
- Examples of health drinks include “green juice” containing plant components derived from green-yellow vegetables, and “tea” containing plant components derived from green leaves. These health drinks are originally expected to have medicinal effects due to plant components, but in order to have other effects, there are also those to which water-soluble dietary fiber typified by indigestible dextrin is added. (For example, see Patent Document 1).
- Health drinks are often sold as liquids, but are also sold as dry products such as powders from the viewpoint of achieving low-capacity while ensuring long-term storage. This dried product is drunk on the purchaser side after being dissolved in a solvent such as water to form a liquid.
- water-soluble dietary fiber is not limited to health drinks, but is widely used in health foods (see, for example, Patent Document 2), and it can be preserved by adding to dietary purees rich in sugar. Used to provide highly dry foods! Speak (for example, Patent Document 3).
- water-soluble dietary fiber has the property of embracing moisture and gels, and is also used as an excipient. Therefore, when water-soluble dietary fiber is contained in the dried food, the solubility of the dried food in a solvent such as water is lowered by the action of the water-soluble dietary fiber. As a result, a dry food containing water-soluble dietary fiber requires a high-temperature solvent such as hot water in order to shorten the time required for dissolution.
- Some dry foods are suitable for eating and drinking after being dissolved in hot water, while others are suitable for eating and drinking after being dissolved in a low-temperature solvent.
- Examples of the latter dry food include beverages (green juice) containing plant components of green-yellow vegetables. This beverage has a blue odor peculiar to green-yellow vegetables, and the blue odor becomes larger at higher temperatures. Therefore, in the dry product of green juice, the blue odor is noticeable and difficult to drink when dissolved in a high solvent (hot water). When it comes to things, problems arise.
- dry foods containing water-soluble dietary fibers are required to have high solubility in low-temperature solvents (for example, cooling water and room temperature water).
- Patent Document 1 Japanese Patent Laid-Open No. 7-264987
- Patent Document 2 JP 2002-171932 A
- Patent Document 3 Japanese Patent Laid-Open No. 9-154480
- the present invention aims to increase the solubility of a dried food in a solvent, and in particular, to increase the solubility of the dried food in a low-temperature medium!
- edible oil for example, olive oil
- water-soluble dietary fiber for example, indigestible dextrin
- the present invention relates to a water-soluble dried food comprising a plant-derived material as a main ingredient, and edible oil and water-soluble dietary fiber as additives.
- Examples of raw plants that can be used for the main agent include green-yellow vegetables, light-colored vegetables, other vegetables and fruits. More specifically, for example, tomorrow leaves, kale, parsley, broccoli leaves, radish leaves, Japanese mustard spinach, mizuna, spinach, shiso leaves, morohaya leaves, tomatoes, carrots, nigau,], cabbage, Chinese cabbage , Cauliflower, leek, mulberry leaves, tea leaves, mandarin oranges, oranges, shrimp shears, grapefruits, sweet summer, eggplants, strawberries, apples, grapes, none, watermelons, bananas, mangoes, peaches and lemons.
- the exemplified raw plant may be used alone or in combination of two or more kinds, and plants other than those exemplified may be used as the raw plant.
- the scientifically proven drug effects of chalcone include, for example, blood glucose lowering action, anticancer action, anti-ulcer action, Antithrombotic, antibacterial, anti-AIDS, antiallergic, antivasoconstrictive, osteoporosis, Alzheimer's dementia, peripheral neuropathy, and reported cases include lower cholesterol levels Action, liver function improvement action, blood pressure normalization action, atopy improvement action, hay fever improvement action, cellulite improvement action, cold 'swelling improvement action, constipation improvement action, anemia prevention action, hearing loss improvement action, blurred vision improvement The effect can be mentioned. Therefore, it can be expected that the dried food mainly composed of tomorrow will exert the above-mentioned effects.
- the main agent may be used in any form of paste, liquid, or powder.
- Examples of a method for obtaining the main agent in a paste form include a method of pulverizing a raw material plant to form a primary paste and then treating the primary paste with an enzyme.
- the primary paste itself can be used as the main ingredient.
- the pulverized product particle size is, for example, 10 to 200 ⁇ m, preferably 50 to: LOO
- the raw plant can be crushed using a crusher or a grinder.
- the crusher or grinder include a comitoroll, a mascot mouth lidar, a chopper, and a pulper finisher.
- the enzyme treatment of the primary paste is carried out, for example, by stirring and mixing the primary paste and the enzyme and allowing the enzyme to act on the primary paste.
- the enzyme used in the enzyme treatment include a cell destruction enzyme and a amylolytic enzyme.
- the cell disrupting enzyme include cellulase, hemicellulase, and pectinase.
- starch degrading enzymes include 0L amylase, ⁇ -amylase, and dalcamylase.
- the exemplified enzymes may be used alone or in combination of two or more kinds, and enzymes other than those exemplified may be used depending on the purpose.
- the temperature of the enzyme treatment may be determined within a range where the enzyme is not inactivated according to the type of enzyme used. However, it is preferable to carry out the treatment at an optimum temperature of the enzyme used, a temperature close thereto, or a normal temperature. It is typically done at 20-40 ° C.
- the pH at the time of enzyme treatment may be determined within the range where the enzyme does not inactivate depending on the type of enzyme used, but it is preferable to perform it at or near the optimum pH of the enzyme used. . Sodium bicarbonate, citrate, etc. can be used for pH adjustment.
- the enzyme treatment may be performed in a state where moisture is added to the primary paste together with the enzyme.
- the enzyme treatment time can be determined according to the composition of the paste, the type of enzyme used, the size of the enzyme activity, etc.
- the enzyme reaction can be stopped by inactivating the enzyme.
- the enzyme is deactivated by, for example, heating the enzyme.
- the primary paste after heat treatment is preferably cooled immediately.
- water-soluble dietary fiber examples include indigestible dextrin, polydextrose, inulin, pectin, darcomannan, galatatomannan, alginic acid, and agarose.
- the exemplified water-soluble dietary fiber may be used alone or in combination of two or more types, but indigestible dextrin alone or in combination with indigestible dextrin and other water-soluble dietary fiber It is preferable to use it.
- Water-soluble dry foods to which water-soluble dietary fiber is added are expected to exert, for example, an intestinal regulating action, an anti-glycemic effect, and a cholesterol-lowering action.
- the amount of the water-soluble dietary fiber is, for example, 3.000 to 5.0 parts by weight with respect to 100 parts by weight of the plant-derived material.
- the amount is 10.0 to 30.0 parts by weight with respect to 100 parts by weight of the plant-derived material.
- Examples of vegetable edible oils include olive oil, sesame oil, rapeseed oil and beni flowers. Mention may be made of oil, sunflower oil, corn oil, peanut oil, tarmi oil, soybean oil, rice bran oil, coconut oil, and palm oil. Animal edible oils include beef tallow, lard, butter, and fish oil (eg, sardine oil, tuna oil, bonito oil, mackerel oil). The exemplified edible oil may be used alone or in combination of two or more kinds, but it is preferable to use olive oil, sesame oil, rapeseed oil, or bean flower oil alone or in combination. Most preferably, olive oil is used alone, or olive oil is used in combination with other edible oils.
- Water-soluble dry foods to which edible oils are added are expected to exhibit, for example, cholesterol lowering action, antiallergic action, and hay fever improving action.
- the content of edible oil is, for example, 0.1 to 4.0 parts by weight with respect to 100 parts by weight of plant-derived material, and 100 parts by weight of water-soluble dietary fiber. 0.5 to 200 parts by weight. This is because when the content of edible oil is unduly small, it is not possible to effectively improve the deterioration of the solubility of the dried food accompanying the addition of water-soluble dietary fiber. On the other hand, if the content of edible oil in the dried food is unreasonably large, it will not be able to enjoy the effects that are commensurate with the amount of addition, and may have the potential to impair the flavor when eating or drinking dried food. .
- additives other ingredients can be used as necessary in addition to edible oil and water-soluble dietary fiber.
- Additives other than edible oil and water-soluble dietary fiber include, for example, those that change the taste and flavor of dried foods (eg sugar, salt, seasonings, flavors), as well as anti-oxidant agents (eg vitamin C, Vitamin E), thickener (xanthan gum, arabia gum), emulsifier (lecithin, sugar ester), nutritional supplement (royal jelly, vitamins, minerals, lecithin, soy protein), excipient, bulking agent, binder Can be used.
- the water-soluble dry food of the present invention can be produced from koji by mixing a main ingredient and additives to prepare a preparation liquid and then drying the preparation liquid.
- the preparation liquid may be prepared by simply mixing the main agent and the additive. If necessary, the preparation is prepared by mixing the main agent and the additive with liquid food such as water added. May be. However, if the amount of liquid food added is too large, the efficiency of the subsequent drying process will be poor. In addition, when providing dried food products as molded products, the porosity of the molded products increases and the apparent volume of the dried food products increases, so the amount of liquid food added should be kept to the minimum necessary. preferable.
- the preparation liquid can be dried by, for example, freeze drying (freeze drying), spray drying (spray drying), hot air drying, high pressure steam drying, far infrared drying, or electromagnetic drying. Of these, it is preferable to use the freeze-drying method that minimizes the quality degradation of raw materials.
- the freeze-drying process includes a preliminary drying step and a vacuum freeze-drying step.
- Pre-freezing is performed by cooling a solution filled in a container at ⁇ 20 ° C. to ⁇ 40 ° C. and completely freezing it for 10 to 30 hours.
- Examples of the container filled with the preparation liquid include metal containers such as aluminum and stainless steel, and plastic containers such as polyethylene and polypropylene. What is necessary is just to design the shape and volume of a container suitably according to the objective. If the dried product after vacuum freeze-drying is to be provided as a dried food as it is, it is preferable to use a container with a square, rectangle, triangle, etc. according to the shape of the product. When crushing or cutting after freezing, the dried product can be formed into a shape that can be crushed and cut without problems.
- Vacuum freeze-drying takes 10 to 30 hours under a pressure of 1 Torr or less (preferably 0.7 Torr or less) until the final moisture content of the material to be dried is 5% or less. Done.
- the dried product is pulverized or cut as necessary.
- FIG. 1 is a graph showing the solubility test results in Example 1 and showing the change over time in the residual weight of each sample.
- FIG. 2 is a graph showing the solubility test results in Example 3 and showing the change over time in the residual weight of each sample.
- FIG. 3 shows the solubility test results in Example 5, and shows the residual weight of each sample. It is a graph which shows the time-dependent change of quantity.
- FIG. 4 shows the solubility test results in Example 7, and is a graph showing the change over time in the residual weight of each sample.
- FIG. 5 is a graph showing the results of the solubility test in Example 9 and showing the change over time in the residual weight of each sample.
- Each sample was prepared as a block freeze-dried food by the freeze-drying method (pre-freezing 'vacuum freeze-drying) after preparing the sample solution by mixing the above materials and filling the sample solution in a container.
- sample solution In preparing the sample solution, first, a small amount of hot water is poured into an indigestible dextrin (trade name “Fiber Sol 2”; manufactured by Matsutani Chemical Industry Co., Ltd.) and stirred while heating to make it difficult to digest. A dextrin solution was obtained. Next, 30 g of tomorrow leaf paste is taken into a beaker, and after adding a predetermined amount of indigestible dextrin, olive oil or the same amount of water, the sample solution is stirred by using a stir bar so that they are uniformly dispersed. Prepared.
- indigestible dextrin trade name “Fiber Sol 2”; manufactured by Matsutani Chemical Industry Co., Ltd.
- agate leaf paste a freshly prepared perilla leaf purchased on the day of the trial was prepared using a mixer, and a commercially available olive oil was used.
- a material paste for obtaining Comparative Sample 1 alum paste was used as it was.
- a plastic tray measuring 50 mm long x 45 mm wide x 22 mm deep was used as a container for freeze-drying.
- the container filled with the sample solution is put in a deep freezer together with the container. It was performed by cooling at 0 ° C for 12 hours and completely freezing.
- Omm X Omm X 2. Omm) is set in the bowl, and then 100 ml of cold water (4 ° C) is poured into the bowl so that the sample is completely impregnated with water.
- Comparative Sample 2 in which indigestible dextrin was added to tomorrow's paste has poor solubility compared to Comparative Sample 1 in which only tomorrow's paste was made.
- the indigestible dextrin which is a water-soluble dietary fiber, deteriorates the solubility of the sample. That is, in samples containing indigestible dextrin (water-soluble dietary fiber), it is considered that the indigestible dextrin quickly absorbs moisture and aggregates to form micelles, resulting in poor solubility.
- Comparative Sample 3 containing olive oil and the proposed sample are more soluble than Comparative Samples 1 and 2 containing no olive oil. This means that olive oil, an edible oil, has improved sample solubility. In other words, it is considered that olive oil penetrates into the aggregates of granular materials and acts to reduce the aggregates.
- Comparative sample beverage 3 olive oil o Blue odor masked and good
- the proposed sample beverage containing tomorrow leaf paste with indigestible dextrin and olive oil is used as comparative sample beverage 1 to 3 which does not contain at least one of indigestible dextrin and olive oil.
- the evaluation of the monitor was high. In other words, it was found that dry foods containing indigestible dextrin and olive oil together with tomorrow's paste have a reduced blue odor when they are taken in a solvent.
- the influence of the olive oil content on the solubility of the freeze-dried product was evaluated using a plurality of samples having different olive oil blending amounts.
- the amount of olive oil in each sample is shown in Table 3 below, and only the amount of olive oil is different among the samples.
- the method for preparing each sample and the method for evaluating solubility were carried out in the same manner as in Example 1. The results of the evaluation are shown in FIG. 2 and Table 3 below.
- the olive oil content in dried foods is 0.1 parts by weight or more for 100 parts by weight of tomorrow paste and 0.5 parts by weight or more for 100 parts by weight of indigestible dextrin. It can be seen that a sufficient effect of improving the solubility can be obtained by the addition of the above.
- sample beverage 3 containing 0. lg bean flower oil was the best monitor. Received an evaluation. On the other hand, a monitor evaluation was obtained that if the amount of flower oil added to Sample Beverage 3 was greater than the amount of flower oil added to the sample beverage 3, the sensuality deteriorated. That is, in practice, even if a large amount of flower oil is added more than necessary, there is a possibility that the flavor when drinking dry food will be impaired and the effect corresponding to the added amount cannot be enjoyed.
- the effect of the sesame oil content on the solubility of the lyophilized product was evaluated using a plurality of samples having different sesame oil blending amounts.
- the blending amount of sesame oil in each sample is as shown in Table 7 below, and only the blending amount of sesame oil is different among multiple samples.
- the method for preparing each sample and the method for evaluating the solubility were carried out in the same manner as in Example 1. The evaluation results are shown in FIG. 4 and Table 7 below.
- Dissolution time tomorrow leaf paste indigestible dextrin / sample 1 none 7 2 seconds sample 2 0.05 g 4 8 seconds sample 3 3 0 g 6 g 0. 1 0 g 3 0 second sample 4 0.5 0 g 3 0 seconds Sample 5 1 .0 0 g 2 2 seconds [0071] As shown in Fig. 4 and Table 7, when sesame oil was added, the amount added was small! / ⁇ Samples 2 and 3 were also practical for low-temperature solvents (4 ° C). It shows high solubility without any problem. In other words, the results showed that the solubility of the sample (dried product) was improved by adding a small amount of sesame oil.
- the content of sesame oil in dried foods is 0.1 parts by weight or more for 100 parts by weight of tomorrow paste and 0.5 parts by weight or more for 100 parts by weight of indigestible dextrin. It can be seen that a sufficient solubility improving effect can be obtained.
- sample beverage 2 containing 0.05 g of sesame flower oil showed the best motor. Received an evaluation. On the other hand, a monitor evaluation was obtained that if adding sesame oil in excess of the amount of sesame oil in Sample Beverage 2, the sensuality deteriorates. This is because sesame oil has a relatively strong flavor, so that even a relatively small amount of the sesame oil may cause a bad taste. Therefore, in practice, adding more sesame oil than necessary, There is a possibility that the flavor when drinking dried foods is impaired and the effect corresponding to the amount added cannot be enjoyed.
- sample beverage 3 containing rapeseed oil 0.lg gave the best monitor evaluation. I received it. On the other hand, a monitor evaluation was obtained that even if more rapeseed oil was added than the amount of rapeseed oil added in Sample Beverage 2, the sensuality was not so bad. This is because rapeseed oil has a relatively weak flavor.
- the water-soluble dried food according to the present invention contains water-soluble dietary fiber that inherently deteriorates solubility, but by making edible oil coexist with this water-soluble dietary fiber, Excellent solubility can be exhibited.
- the solubility in a low-temperature solvent is improved.
- starch-degrading enzyme is allowed to act after making it into a paste form of the raw material plant, the poor solubility caused by starch can be suppressed, and when cell-disrupting enzyme is allowed to act, Since the particle diameter of the plant-derived material can be reduced, the solubility can be improved.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2006546633A JP4820760B2 (ja) | 2004-12-03 | 2005-12-02 | 水溶性乾燥食品 |
EP05811562A EP1817965A4 (en) | 2004-12-03 | 2005-12-02 | HYDROSOLUBLE DRY FOOD |
US11/792,155 US20080131580A1 (en) | 2004-12-03 | 2005-12-02 | Water-Soluble Dry Food |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2004-351439 | 2004-12-03 | ||
JP2004351439 | 2004-12-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2006059707A1 true WO2006059707A1 (ja) | 2006-06-08 |
Family
ID=36565139
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2005/022158 WO2006059707A1 (ja) | 2004-12-03 | 2005-12-02 | 水溶性乾燥食品 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20080131580A1 (ja) |
EP (1) | EP1817965A4 (ja) |
JP (1) | JP4820760B2 (ja) |
CN (1) | CN101068480A (ja) |
WO (1) | WO2006059707A1 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015198586A (ja) * | 2014-04-07 | 2015-11-12 | 日清オイリオグループ株式会社 | 青汁食品及びその製造方法 |
JP2020156454A (ja) * | 2019-03-26 | 2020-10-01 | 恭弘 梶浦 | 飲料用組成物、飲料、飲料用組成物の製造方法及び飲料の製造方法。 |
JP2021511813A (ja) * | 2018-02-02 | 2021-05-13 | コモンウェルス サイエンティフィック アンド インダストリアル リサーチ オーガナイゼーション | 生物活性物質及び/またはその前駆体の保護 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2010073435A1 (ja) * | 2008-12-26 | 2010-07-01 | エスケーエイ株式会社 | 食用油又は工業用油の劣化防止方法と装置 |
US9604765B2 (en) | 2013-03-14 | 2017-03-28 | Ahhmigo, Llc | Locking cap device and methods |
CN104222889B (zh) * | 2014-09-10 | 2017-05-31 | 中国科学院过程工程研究所 | 一种枸杞可溶性膳食纤维及其制备方法 |
CN109832632A (zh) * | 2019-04-08 | 2019-06-04 | 河北兄弟伊兰食品科技股份有限公司 | 一种高分散性柑橘纤维的工业制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1998008527A1 (fr) * | 1996-08-30 | 1998-03-05 | Zenyaku Kogyo Kabushiki Kaisha | The constitue d'un melange oolong/polymnia sonchifolia |
JP2001008614A (ja) * | 1999-06-28 | 2001-01-16 | Pokka Corp | 即溶性を有するフリーズドライ食品 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2278466A (en) * | 1939-04-28 | 1942-04-07 | Musher Corp | Quickly disintegratable bonded food unit and method of making it |
JPH0745521B2 (ja) * | 1990-08-07 | 1995-05-17 | 松谷化学工業株式会社 | 高血圧降下作用を有する高血圧降下剤 |
JP2001120227A (ja) * | 1999-10-29 | 2001-05-08 | We'll Corporation:Kk | ダイエット食品 |
EP1372412A2 (en) * | 2001-03-09 | 2004-01-02 | Societe Des Produits Nestle S.A. | Composition improving age-related physiological deficits and increasing longevity |
-
2005
- 2005-12-02 CN CNA2005800414788A patent/CN101068480A/zh active Pending
- 2005-12-02 US US11/792,155 patent/US20080131580A1/en not_active Abandoned
- 2005-12-02 JP JP2006546633A patent/JP4820760B2/ja not_active Expired - Fee Related
- 2005-12-02 EP EP05811562A patent/EP1817965A4/en not_active Withdrawn
- 2005-12-02 WO PCT/JP2005/022158 patent/WO2006059707A1/ja active Application Filing
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1998008527A1 (fr) * | 1996-08-30 | 1998-03-05 | Zenyaku Kogyo Kabushiki Kaisha | The constitue d'un melange oolong/polymnia sonchifolia |
JP2001008614A (ja) * | 1999-06-28 | 2001-01-16 | Pokka Corp | 即溶性を有するフリーズドライ食品 |
Non-Patent Citations (1)
Title |
---|
See also references of EP1817965A4 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015198586A (ja) * | 2014-04-07 | 2015-11-12 | 日清オイリオグループ株式会社 | 青汁食品及びその製造方法 |
JP2021511813A (ja) * | 2018-02-02 | 2021-05-13 | コモンウェルス サイエンティフィック アンド インダストリアル リサーチ オーガナイゼーション | 生物活性物質及び/またはその前駆体の保護 |
JP2020156454A (ja) * | 2019-03-26 | 2020-10-01 | 恭弘 梶浦 | 飲料用組成物、飲料、飲料用組成物の製造方法及び飲料の製造方法。 |
Also Published As
Publication number | Publication date |
---|---|
US20080131580A1 (en) | 2008-06-05 |
JP4820760B2 (ja) | 2011-11-24 |
EP1817965A1 (en) | 2007-08-15 |
JPWO2006059707A1 (ja) | 2008-06-05 |
EP1817965A4 (en) | 2009-07-08 |
CN101068480A (zh) | 2007-11-07 |
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