WO2008065875A1 - Agent de rafraîchissement de la bouche et boisson et aliment le contenant - Google Patents

Agent de rafraîchissement de la bouche et boisson et aliment le contenant Download PDF

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Publication number
WO2008065875A1
WO2008065875A1 PCT/JP2007/071920 JP2007071920W WO2008065875A1 WO 2008065875 A1 WO2008065875 A1 WO 2008065875A1 JP 2007071920 W JP2007071920 W JP 2007071920W WO 2008065875 A1 WO2008065875 A1 WO 2008065875A1
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WO
WIPO (PCT)
Prior art keywords
hop
mouth
water extract
cold water
dried
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Application number
PCT/JP2007/071920
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English (en)
Japanese (ja)
Inventor
Hidetoshi Kojima
Yoshihisa Wakita
Masahide Sato
Soichi Sakashita
Original Assignee
Sapporo Breweries Limited
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
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Application filed by Sapporo Breweries Limited filed Critical Sapporo Breweries Limited
Priority to JP2008546933A priority Critical patent/JP5284104B2/ja
Publication of WO2008065875A1 publication Critical patent/WO2008065875A1/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
    • 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
    • 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 mouth freshener and beverages and foods containing the same.
  • Hops are important raw materials along with yeast and malt in the brewing of sparkling alcoholic beverages such as beer.
  • hops are used as sedatives or anti-hypnotics.
  • Hops contain antibacterial crystalline bitter glycosides such as humulone and lubron (Patent Documents 1 to 3), and flavonoid glycosides such as rutin and isoquercitrin.
  • Patent Document 4 it has been reported that it can be used as an antioxidant for foods and beverages and cosmetics.
  • Patent Document 1 Japanese Patent Laid-Open No. 04-202138
  • Patent Document 2 Japanese Patent Laid-Open No. 06-025081
  • Patent Document 3 Japanese Patent Laid-Open No. 06-312924
  • Patent Document 4 Japanese Patent Application Laid-Open No. 09-2917
  • hop pellets used for brewing effervescent alcoholic beverages such as beer (referred to dried hop blossoms, sieved after pulverization, and solidified after passing through a sieve)
  • hop extract extract extracted from hop blossoms, organic solvent extraction or supercritical fluid! /)! /
  • Is discarded as a by-product in the brewing process of effervescent alcoholic beverages such as beer
  • Unused hop tissue or hop residue is used as a fertilizer for soil improvement or as a feed for livestock.
  • the purpose of the present invention is to wash away the taste remaining in the mouth once during a meal and refresh it so that the taste of the food and ingredients to be put in the mouth can be clearly felt.
  • the object is to provide a hop-derived mouth freshener.
  • Another object of the present invention is to provide beverages and foods containing the above mouth refresher.
  • the present invention provides an oral freshener comprising a water extract of hop tissue as an active ingredient.
  • the present inventors have particularly effectively improved the residual feeling of the oil content in the mouth, which occurs after eating a water-extracted oily hop tissue, and the taste of the food that is subsequently eaten. I found it. Hops are a plant that has been used mainly for beer brewing and has been used for a long time in various uses other than brewing. Therefore, hop-derived mouth fresheners are considered to be excellent in safety to the human body. The water extract of the above hop tissue is not affected by heat and can stably maintain the refreshing effect in the mouth.
  • the water extract is preferably a cold water extract. Since the cold water extract of hop tissue has few bitter components, it can be widely used in beverages and foods.
  • the hop structure is a pulverized product of dried hop camellia, and is a pulverized product of dried hop camellia, which is at least a part of the pulverized product having a size equal to or less than the size of lupulin. It is preferred that the thing is removed.
  • the hops used in brewing effervescent alcoholic beverages such as beer are the ability to dry coconuts excluding stems and leaves, sieve them after pulverization, solidify those that have passed through the sieve, and use them as hop pellets
  • the pulverized material that has not passed through the sieve is discarded. This discarded crushed material is Since at least a part of the pulverized material having a size smaller than that of Lublin is removed and most of the pulverized material is hop koji, the water extract can exert a mouth refreshing effect more effectively. If it is used for extraction of mouth fresheners, it can contribute to the reduction of industrial waste.
  • the hop tissue may be a hop residue obtained by removing at least a part of a substance extracted from an organic solvent or a supercritical fluid from a dried hop spikelet.
  • hop residue obtained by removing at least a part of a substance extracted from an organic solvent or a supercritical fluid from a dried hop spikelet.
  • hop spikelets used in beer brewing the hop residue remaining after extracting the hop extract used for hop extract extraction will be discarded. Since this discarded hop residue is obtained by removing at least a part of the substance extracted with organic solvent extraction or supercritical fluid, the water extract can exert a mouth refreshing effect more effectively. If hop residue is used for extraction of mouth fresheners, it can contribute to the reduction of industrial waste.
  • the dried hop spikelet pulverized product is preferably a pulverized product of dried hop spikelet frozen product.
  • the efficiency of pulverization increases and the effect of heat generated during the pulverization is applied, so that the mouth refreshing action can be stably maintained.
  • the pulverized product having a size smaller than that of Lubrin can easily pass through the sieve, the purity of the pulverized product exceeding the size of Lubrin is increased, and the purity of the component that exerts a mouth refreshing action can be increased. .
  • the mouth refreshing agent of the present invention includes astragalin, astragalin malonyl darcoside, isocercitrin, isoquercitrin malonyl darcoside, quercetin malonyl darcoside, kaempferol rutinoside, kenferrol malonyl darcoside, rutin And at least one, preferably at least two, more preferably all flavonoid glycosides selected from the group consisting of fluorosilenone glycosides.
  • the mouth freshener of the present invention preferably contains 0.001% by mass to 5% by mass of each of these flavonoid glycosides.
  • the above-mentioned fluorosilphenone glycoside includes fluoroisobutyrophenone darcoside, fluoro 2-methylbutyrophenone darcoside, and fluoroisovalerophenone darcoside.
  • the mouth freshener is a fat adsorption remover! /.
  • “Fat adsorption removing agent” is a substance having an action of inhibiting the adsorption of fat to the mucous membrane. This prevents the oil from adsorbing to the chemoreceptors distributed at the tip of the taste receptor cells present on the tongue and exerts a refreshing effect in the mouth.
  • the effect of the “fat adsorption remover” can be replaced by the term “oil draining effect”. The oil remaining in the mouth is washed once and refreshed, and then put into the mouth. It also refers to the effect of making it possible to feel the taste of food ingredients clearly or taste deliciously.
  • the above-described mouth freshener of the present invention is excellent in mouth refreshing action and safety, and can be used by being contained in beverages and foods.
  • the taste remaining in the mouth is washed once and refreshed to give a refreshing feeling, and then the taste of the food and ingredients put in the mouth can be clearly felt.
  • Power S can be.
  • the mouth freshener of the present invention is derived from a natural plant, it is excellent in safety to the human body.
  • the mouth freshener of the present invention is produced as a by-product in the brewing of effervescent alcoholic beverages such as beer and can be used as hops that are discarded, contributing to the reduction of industrial waste and hops. Can be used effectively by increasing the added value.
  • taste is one of the five senses of animals, and is the chemical of food in the mouth. It is a sense that is recognized according to the characteristics.
  • the receptor is mainly present on the tongue in humans.
  • “Taste” refers to a sense that is enhanced by the sense of smell, vision, memory, etc., which are other elements, and is a perceptual psychological sensation, also called flavor.
  • the taste is detected mainly by the substance binding to the chemical receptor, similar to the sense of smell. This chemoreceptor is distributed on the surface of taste receptor cells, and in the case of humans, taste receptor cells are mainly distributed on the tongue.
  • in-mouth freshener means that the taste remaining in the mouth is once washed and refreshed to give a refreshing sensation, and then the taste of the food and ingredients put in the mouth clearly. It means something that makes you feel or taste deliciously, and its action is called “in-mouth refreshment”.
  • the hops used in the present invention can be exemplified by brewing hop varieties such as Czech Zach, German Haratau tradition, and domestic Furano No. 18, and a strong hop extract for refreshing in the mouth.
  • Czech zazat is preferred to obtain
  • the hop organization in the present invention means a hop! /, Any organization or a part thereof.
  • the hop tissue used for water extraction is preferably cocoon flowers that are any of leaves, stems, and spikelets, and more preferably hop pods.
  • the hop bud is a cocoon leaf constituting the cocoon flower, and can be obtained by removing at least a part of the lupulin portion (yellow granule) from the cocoon flower.
  • the hop tissue used for water extraction of the present invention is a hop mash that is discarded without being pulverized to a specified size when processing hop pellets used for brewing foaming alcoholic beverages such as beer. It may be hop residue that remains after the hop blossoms described later are extracted with a supercritical fluid or organic solvent.
  • the mouth freshener of the present invention contains a water extract of hop tissue as an active ingredient, and this active ingredient can be obtained by a production method comprising a step of water extraction of a hop tissue.
  • the temperature of water extraction is not particularly limited, but for example, extraction with hot water or cold water can be exemplified, and further extraction with cold water is more preferable.
  • Hot water '' means water at 70 ° C or higher, and the temperature of hot water is preferably above 90 ° C and below 100 ° C 95 ° C ⁇ 3 ° C (or 95 ⁇ 2 ° C) is more preferred.
  • Cold water means water at room temperature or below, usually water above 0 ° C and below 30 ° C.
  • the temperature of the cold water is preferably 5 ⁇ 3 ° C (more preferably 5 ⁇ 2 ° C), more preferably 0 ° C to 10 ° C.
  • a small amount of alcohol is added to the water. Extraction efficiency can be increased by adding less than 10% by weight of a paste, preferably ethanol.
  • a method for extracting the mouth refreshing agent from the hop tissue a method of extracting a natural product from plants with water can be widely adopted. For example, a hop tissue and a certain amount of hot water or cold water are put in a container and appropriately stirred. While leaving for a predetermined time, and filtering the extract to remove the residue. In order to completely remove impurities, impurities, etc. that are mixed in, the supernatant obtained by further centrifuging the filtered extract (hereinafter referred to as “centrifugal supernatant”) can be used as a mouth freshener. The obtained mouth freshener can be concentrated and dried for use.
  • the mouth freshener which is a water extract of hop tissue
  • a synthetic adsorbent examples include Amberlite X AD-4, 7 and 16 (organo), activated carbon, and polybulupolypyrrolidone (PVPP; polyphenol adsorbent).
  • Amberlite XAD-4 is preferably used. It is done. Specifically, the water extract of hop tissue is passed through a column filled with a synthetic adsorbent, and the adsorbed component is eluted with, for example, a mixed solvent of water and methanol, and the eluted fraction is used as a mouth freshener. Can be used.
  • the mouth freshener of the present invention preferably has an ability to use an aqueous extract of a dried hop koji crushed product as an active ingredient, and the size of rubulin from the dried hop knot pulverized product. It is preferable to use an aqueous extract obtained by removing at least a part of the following pulverized product as an active ingredient.
  • the pulverized dried hop spikelets used for water extraction are, for example, a drying step for drying hop spikelets to obtain dried hop spikelets, and a pulverized product obtained by pulverizing the dried hop spikelets obtained by the drying step.
  • a manufacturing method comprising: a pulverizing step to be obtained; and a sorting step for removing a pulverized product having a size smaller than that of rubulin from the pulverized product obtained by the pulverizing step.
  • the hop spikelets are dried at a temperature of 100 ° C or lower, and it is sufficient if the moisture can be removed to such an extent that the hop spikelets can be stored. It is preferred to dry to 9%.
  • the dried hop spikelets obtained in the drying step can be efficiently pulverized into a fine powder.
  • a pulverizer such as a pin mill, a hammer mill, or a ball mill may be used.
  • the pulverized product obtained in the pulverizing step is sifted, and for example, the pulverized product having a major axis of 0.1 mm or more can be selected as having a size exceeding “Luplin”.
  • the length that does not pass through the sieve is 0.3 mm or less in the major axis. It is more preferable that the major axis is 0.5 mm or more.
  • the pulverized material of dried hops is screened with a sieve having an opening of 0.1, 0.3, or 0.5 mm. What is necessary is just to collect the pulverized material which did not pass the sieve.
  • the water extract obtained by removing at least a part of the pulverized material having a size smaller than the size of Lubrin from the pulverized material of dried hop buds is obtained by using the above-described water pulverized product of dried hop buds. Extract it by the method described in the process of extracting! /.
  • the pulverized product of dried hop spikelets used for preparing the mouth freshener of the present invention is preferably a pulverized product of frozen frozen hop spikelets.
  • the method for freezing dried hop spikelets is not particularly limited, but is preferably 10 ° C or lower, more preferably 35 ° C or lower.
  • the mouth freshener of the present invention comprises a hop residue water extract obtained by removing at least a part of a substance extracted from an organic solvent or supercritical fluid from dried hop spikelets as an active ingredient.
  • a hop residue water extract obtained by removing at least a part of a substance extracted from an organic solvent or supercritical fluid from dried hop spikelets as an active ingredient.
  • the organic solvent used for the organic solvent extraction include alcohol and hexane, and ethanol having lower alcohols having 1 to 4 carbon atoms is more preferable.
  • the supercritical fluid used for supercritical fluid extraction include carbon dioxide, water, methane, ethane, ethylene, propane, pentane, methanol, and ethanol, and carbon dioxide is preferable.
  • the mouth freshener of the present invention can be added to a beverage or food as a fat adsorption remover.
  • the beverages and foods may be composed of only a mouth refresher containing a water extract of hop tissue as an active ingredient.
  • a water extract of hop tissue or a freeze-dried product of this water extract can be used as it is as the beverage and food.
  • the beverage and food of the present invention contain the above-mentioned mouth refresher, and may contain an additive usually used in this field.
  • the additives include apple fiber, soybean fiber, meat extract, black vinegar extract, gelatin, corn starch, honey, animal and vegetable oils, monosaccharides such as glucose, disaccharides such as sucrose, fructose and mannitol, dextrose and starch. Polysaccharides such as erythritol, xylitol and sorbitol, and vitamins such as vitamin C. These additives may be used alone or in combination.
  • the mouth refresher or fat adsorption remover can be blended in foods and drinks such as foods for specified health use, special nutritional foods, nutritional supplements, health foods, functional foods and foods for the sick. wear.
  • hop cold water extract was prepared from the spent spent hop.
  • the spent hop is a fraction obtained by removing at least a part of a pulverized product having a size smaller than that of Lublin from a pulverized product of dried hop spikelets.
  • the hop spikelets were dried at 50 ° C until the water content reached 8%, pulverized with a dedicated pulverizer, and did not pass through a sieve with a mesh opening of 0.3 mm.
  • Spent hops were extracted in cold water by suspending them in cold water at 20 ° C to 5% and leaving them in a cold room at 4 ° C for 1 hour. Thereafter, each cold water extract was filtered (A DVANTEC No. 5A) to remove residues, and the lyophilized powder was used as a cold water extract of hop tissue.
  • the hop tissue cold water extract was dissolved in distilled water so that its concentration was 0.2%.
  • Group A Nineteen healthy people were randomly divided into two groups, Group A (10 people) and Group B (9 people), and after eating and drinking gyoza for Group A and consomme soup for Group B, blindly Drink water or 0.2% hops cold water extract in random order and rated the freshness of the mouth on a 5-point scale. In this evaluation, the larger the value, the higher the refreshing degree. Subsequently, Group A was allowed to eat and drink gyoza and Group B to eat and drink consomme soup, and evaluated each of them in three stages. The value was 1 when the dumpling or consomme soup felt delicious, 1 when it felt bad, and ⁇ 0 when it felt unchanged. Temperature In order to remove the effects of water, water and 0.2% hop cold water extract were both preconditioned at 4 ° C and provided immediately before drinking.
  • Table 1 shows the sensory test results of Group A
  • Table 2 shows the sensory test results of Group B.
  • the effect of cold water extract of hop tissue on fatty acids in the aqueous solution was investigated using a body sensor (manufactured by Mutual Yakuhin Co., Ltd.).
  • the force sensor is designed so that a change in the vibration frequency of 1 Hz corresponds to the attachment and detachment of about lng of the component, and it has characteristics that can judge the adsorptivity of the fatty acid to the sensor part as well as the beer component alone. Have. Therefore, in the rich sensor, if 50 ppm of oleic acid or linoleic acid is added, an increase in the amount of these fatty acids adsorbed on the sensor can be regarded as an increase in the frequency.
  • the fatty acid adsorbed on the sensor part is a fatty acid covering the chemoreceptor of taste receptor cells present on the tongue
  • 50 ppm of oleic acid or linoleic acid is 0.02%.
  • the hop cold water extract was mixed and added to the body sensor, the amount of fatty acid adsorbed on the sensor part was measured.
  • FIG. 1 shows the results of examining the effect of the hop cold water extract on the adsorption of oleic acid to the sensor part of the rich sensor.
  • A 50ppm oleic acid solution and
  • B 50ppm oleic acid mixed with 0.02% hop cold water extract to the body sensor. It is the graph which showed the time-dependent change of the frequency.
  • the vertical axis represents the change in frequency corresponding to the amount of fatty acid adsorbed, and the horizontal axis represents the time (seconds) after addition to the rich sensor.
  • the slope of the graph indicates the adsorption rate of oleic acid to the sensor.
  • Fig. 2 shows the results of examining the effect of the hop cold water extract on the adsorption of linoleic acid to the sensor portion of the rich sensor.
  • A 50 ppm linoleic acid solution
  • B 50 ppm linoleic acid mixed with hop cold water extract to 0.02% It is the graph which showed the change with time of a number. Vertical The axis is the frequency change corresponding to the amount of fatty acid adsorbed, and the horizontal axis is the time (in seconds) after adding to the body sensor. The slope of the graph indicates the adsorption rate of linoleic acid on the sensor.
  • the hop cold water extract having a mouth refreshing action and a taste improving action
  • (A) to (D) of FIG. 3 are the results of LC-MS analysis of flavonoids contained in the hop cold water extract.
  • hop cold water extracts include astragalin, isoquercitrin, quercetin malonyl dalcoside, kaempferol rutinoside, kaempferol malonyl darcoside and rutin, and fluoroisobutyric acid, which is a fluorosilonone glycoside. It was found to contain lofenone dalcoside, floor 2-methylbutyrophenone darcoside and fluoroisovalerophenone darcoside.
  • the hop cold water extract prepared from the Czech Zap hop spent hop was found to have a fat adsorption inhibitory action and a fat adsorption removal action.
  • the hop cold water extract prepared from the test was tested for the same effect.
  • the spent hop hot water extract was also prepared and examined for Czech zakka hops.
  • hop spikelets of each hop variety were dried to a moisture content of 8% at 50 ° C, pulverized with a dedicated pulverizer, and passed through a sieve with a mesh opening of 0.3 mm.
  • a tissue of 0.3 mm or more that did not pass was recovered as a spent hop.
  • each cold water extract and hot water extract is filtered (ADVANTEC No. 5A) to remove residues, and the lyophilized powder is hop pellet cold water extract, spent hop cold water extract or A spent hop hot water extract was obtained.
  • hop pellet cold water extract, spent hop cold water extract or spent hop hot water extract was dissolved in distilled water so as to have a concentration of 0.2%.
  • hop pellet cold water extract 50 ppm linolenic acid to 0.02% and mix well.
  • the rich sensor made by Mutual Yakuhin Co., Ltd.
  • linoleic acid The amount adsorbed on the sensor part was measured.
  • Fig. 4 shows the results of examining the effects of spent hop cold water extract or spent hop hot water extract on the adsorption of linoleic acid to the sensor part of the body sensor.
  • Fig. 5 It is the result of examining the effect of the hop pellet cold water extract of each variety on the adsorption of linoleic acid to the sensor part of the body sensor.
  • the control shows the change in frequency over time when a 50 ppm linoleic acid solution is added to the rich sensor.
  • the vertical axis is the frequency change corresponding to the amount of fatty acid adsorbed, and the horizontal axis is the time (seconds) after addition to the body sensor.
  • the slope of the graph indicates the adsorption rate of linoleic acid on the sensor.
  • hop pellet cold water extract As a result, the addition of hop pellet cold water extract, spent hop cold water extract or spent hop hot water extract of each variety significantly suppressed the adsorption of linoleic acid to the sensor part.
  • each hop pellet cold water extract, spent hop cold water extract or spent hop hot water extract has a fat adsorption inhibiting action and a fat adsorption removing action. And it was suggested that there is a taste improving effect.
  • the taste remaining in the mouth is washed once and refreshed to give a refreshing feeling, and then the taste of the food and ingredients put in the mouth can be clearly felt. Touch with force S.

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Abstract

L'invention concerne un agent de rafraîchissement de la bouche, issu du houblon, par lequel l'arrière-goût restant dans la bouche en mangeant est enlevé d'un coup et la bouche est rafraîchie, rendant ainsi possible de noter précisément le goût de l'aliment et des matières alimentaires mises en bouche par la suite. A savoir, l'invention porte sur un agent de rafraîchissement de la bouche qui comprend un extrait dans l'eau d'un tissu de houblon comme ingrédient actif.
PCT/JP2007/071920 2006-11-30 2007-11-12 Agent de rafraîchissement de la bouche et boisson et aliment le contenant WO2008065875A1 (fr)

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JP2008546933A JP5284104B2 (ja) 2006-11-30 2007-11-12 口内清涼剤

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JP2006324221 2006-11-30

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010173942A (ja) * 2009-01-27 2010-08-12 Sapporo Breweries Ltd 脂肪細胞分化抑制剤
JP2014117239A (ja) * 2012-12-18 2014-06-30 Sapporo Breweries Ltd Ｔｒｐｖ１刺激剤及びその製造方法
JP2020000073A (ja) * 2018-06-27 2020-01-09 花王株式会社 経口組成物
US11690792B2 (en) 2019-09-30 2023-07-04 The Procter & Gamble Company Oral care compositions comprising hops beta acids and metal ions
US11918681B2 (en) 2019-09-30 2024-03-05 The Procter & Gamble Company Oral care compositions comprising hops beta acid and amino acid

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JP2007029075A (ja) * 2005-07-27 2007-02-08 Woongjin Foods Co Ltd 大麦濃縮液およびホップ抽出物を含む非発酵炭酸飲料の製造方法およびこれによって製造された非発酵炭酸飲料

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Publication number Priority date Publication date Assignee Title
JPH06263648A (ja) * 1993-03-12 1994-09-20 Itouen:Kk 体内アルコール、その代謝物の低下促進剤及び口中清涼剤
JP2001097836A (ja) * 1999-10-01 2001-04-10 Osaka Kagaku Gokin Kk 口中清涼フィルム
JP2003160485A (ja) * 2001-11-29 2003-06-03 Toa Yakuhin Kk 消炎鎮痛点眼剤
JP2006055074A (ja) * 2004-08-20 2006-03-02 Takeda-Kirin Foods Corp ホップ抽出物含有組成物
WO2006093194A1 (fr) * 2005-03-03 2006-09-08 Sapporo Breweries Limited Composition antiallergique
JP2007029075A (ja) * 2005-07-27 2007-02-08 Woongjin Foods Co Ltd 大麦濃縮液およびホップ抽出物を含む非発酵炭酸飲料の製造方法およびこれによって製造された非発酵炭酸飲料

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010173942A (ja) * 2009-01-27 2010-08-12 Sapporo Breweries Ltd 脂肪細胞分化抑制剤
JP2014117239A (ja) * 2012-12-18 2014-06-30 Sapporo Breweries Ltd Ｔｒｐｖ１刺激剤及びその製造方法
JP2020000073A (ja) * 2018-06-27 2020-01-09 花王株式会社 経口組成物
US11690792B2 (en) 2019-09-30 2023-07-04 The Procter & Gamble Company Oral care compositions comprising hops beta acids and metal ions
US11696881B2 (en) 2019-09-30 2023-07-11 The Procter & Gamble Company Oral care compositions comprising hops beta acids and fluoride ions
US11918681B2 (en) 2019-09-30 2024-03-05 The Procter & Gamble Company Oral care compositions comprising hops beta acid and amino acid

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