WO2013140972A1 - 炭酸飲料 - Google Patents
炭酸飲料 Download PDFInfo
- Publication number
- WO2013140972A1 WO2013140972A1 PCT/JP2013/055320 JP2013055320W WO2013140972A1 WO 2013140972 A1 WO2013140972 A1 WO 2013140972A1 JP 2013055320 W JP2013055320 W JP 2013055320W WO 2013140972 A1 WO2013140972 A1 WO 2013140972A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- extract
- caffeine
- bitterness
- carbonated
- carbonated beverage
- Prior art date
Links
- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 101
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 145
- 239000000284 extract Substances 0.000 claims abstract description 79
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 72
- 229960001948 caffeine Drugs 0.000 claims abstract description 72
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 72
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 54
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- 244000147568 Laurus nobilis Species 0.000 claims abstract description 21
- 235000017858 Laurus nobilis Nutrition 0.000 claims abstract description 21
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 14
- 230000001603 reducing effect Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 239000003638 chemical reducing agent Substances 0.000 abstract description 9
- 240000002943 Elettaria cardamomum Species 0.000 abstract description 2
- 235000018602 Elettaria cardamomum Nutrition 0.000 abstract description 2
- 244000131415 Zanthoxylum piperitum Species 0.000 abstract description 2
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 abstract description 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 27
- 239000000047 product Substances 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- 239000000203 mixture Substances 0.000 description 15
- 235000013361 beverage Nutrition 0.000 description 14
- 238000002360 preparation method Methods 0.000 description 14
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 238000009472 formulation Methods 0.000 description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000007654 immersion Methods 0.000 description 8
- 239000011550 stock solution Substances 0.000 description 8
- 239000001569 carbon dioxide Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000001256 steam distillation Methods 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 238000013019 agitation Methods 0.000 description 4
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000001771 impaired effect Effects 0.000 description 4
- 239000003960 organic solvent Substances 0.000 description 4
- 229940116257 pepper extract Drugs 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 239000012264 purified product Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 239000012085 test solution Substances 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 244000062241 Kaempferia galanga Species 0.000 description 2
- 235000013421 Kaempferia galanga Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 235000017663 capsaicin Nutrition 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 235000020230 cinnamon extract Nutrition 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000008203 oral pharmaceutical composition Substances 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- 235000020240 turmeric extract Nutrition 0.000 description 2
- 239000008513 turmeric extract Substances 0.000 description 2
- 229940052016 turmeric extract Drugs 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
- 240000003444 Paullinia cupana Species 0.000 description 1
- 235000000556 Paullinia cupana Nutrition 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001851 juniperus communis l. berry oil Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- -1 tea leaves Chemical compound 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- 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
-
- 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
- A23L2/54—Mixing with gases
-
- 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
- A23L27/84—Flavour masking or reducing 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Definitions
- the present invention relates to a carbonated beverage containing caffeine.
- caffeine is a substance that inherently has a strong bitterness, and the bitterness becomes stronger when a large amount of caffeine that can be efficiently consumed is added to foods and beverages as it is. Furthermore, it is known that bitterness becomes prominent with carbonated beverages (Patent Document 3).
- an oral pharmaceutical composition having bitterness such as caffeine containing glycyrrhizic acid or a salt thereof and other sweeteners (Patent Document 4), or an active pharmaceutical ingredient having an unpleasant taste such as caffeine Oral pharmaceutical composition (Patent Document 5) containing 2 or more kinds of high sweeteners (sweetness of 150 or more) and a sour-tasting substance, gati gum, pullulan, gum arabic and soybeans containing caffeine
- a technique for blending polysaccharides is known (Patent Document 6).
- An object of the present invention is to provide a carbonated beverage in which the bitterness of caffeine enhanced by carbonation is reduced.
- the present inventors have found that, in a carbonated beverage containing caffeine, the bitterness of caffeine can be reduced by blending a bitterness-reducing substance, and the present invention has been completed. It came to do.
- the present invention (1) Caffeine and the following (a) and (b), (A) an extract of laurel, flower bud, small cocoon or yam (b) a carbonated beverage characterized by containing one or more bitter reducing substances selected from the group consisting of gin flavors, (2) The carbonated beverage according to (1), containing 0.01 to 1 W / V% of caffeine, (3) The carbonated beverage according to (1) or (2), containing 0.001 to 0.1 W / V% of an extract of laurel, flower bud, small cocoon or yam (4) The carbonated beverage according to any one of (1) to (3), which has a pH of 2.5 to 7.0.
- the present invention provides a carbonated beverage containing caffeine in the following (a) and (b), (A) Extract of laurel, flower bud, small potato or yam (b) Carbonated beverage containing caffeine, characterized in that it contains one or more bitter reducing substances selected from the group consisting of gin flavors This is a method for reducing bitterness.
- the carbonated beverage of the present invention is one in which the bitterness of caffeine enhanced by carbonation, particularly the bitterness directly felt in the mouth, is suppressed by blending a bitterness-reducing substance with a carbonated beverage containing caffeine.
- the carbonated beverage of the present invention does not impair the ease of drinking due to the flavor of the bitterness reducing substance blended therein.
- the carbonated beverage of the present invention comprises caffeine and the following (a) and (b), (A) Extract of laurel tree, flower bud, small cocoon or yam (b) It contains one or more bitterness reducing substances selected from the group consisting of gin flavors.
- the carbonated beverage refers to a beverage containing a drinkable liquid and carbon dioxide (carbonic acid gas).
- Caffeine which is an essential component of the carbonated beverage of the present invention, is not particularly limited as long as it is of a quality that can be used in beverages.
- a purified product that can be used as a food additive (caffeine content 98.5 mass) Extract of plants containing caffeine such as tea leaves, cola fruits, coffee beans, guarana, etc. in addition to crude refined products that can be used as food (caffeine content 50-98.5% by mass) And concentrates thereof.
- a purified product or a crude product particularly preferably a purified product, from the viewpoints of taste and precipitation.
- the content of caffeine in the carbonated beverage of the present invention is not particularly limited, but is 0.01 to 1 W / V% or less, simply referred to as “%”), preferably 0.02 to 0.4%. is there.
- the bitterness reducing substance which is another essential ingredient in the carbonated beverage of the present invention, can reduce the bitterness of caffeine.
- the content of the bitterness reducing substance in the carbonated beverage of the present invention is not particularly limited, but is, for example, 0.001 to 1%, preferably 0.005 to 0.5%, and particularly preferably 0.005 to 0.1%. It is.
- laurel extract is the leaves of Laurus nobilis, a plant belonging to the genus Cucurbitaceae, which is dried, crushed, pulverized, etc. It is obtained by extracting after.
- the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the laurel extract is obtained by the immersion extraction method, the condition is 0 to 35 ° C. for 15 minutes to 10 hours.
- the content of the laurel extract in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 20, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%.
- the laurel extract is usually 0.045 to 3.6 parts by weight, preferably 0.1 to 0.5 parts by weight, based on 1 part by weight of caffeine. When the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. When the amount exceeds 3.6 parts by mass, the flavor of the laurel extract itself may become strong and may not be preferable. .
- (a) flower bud extract is dried, crushed and crushed as it is, or as necessary, from the fruit and / or peel of Zanthoxylum bungeanum, a plant belonging to the genus Citrus It is obtained by performing extraction after processing.
- the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the floret extract is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. and 15 minutes to 10 hours.
- the content of the extract of the flower bud in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 23, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%.
- the extract of the flower bud is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the flower bud extract itself becomes strong and may not be preferable. .
- the extract of small pods is dried, crushed, crushed, etc., as is, or as necessary, from the seeds of Elettaria cardamomum. It is obtained by performing extraction after performing.
- the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the extract of the koji is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. and 15 minutes to 10 hours.
- the content of the koji extract in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 21, and is 0.001 to 1%, preferably 0.005. From 0.5% to 0.5%, particularly preferably from 0.005 to 0.1%.
- the extract of the koji is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. . If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the koji extract itself becomes strong, which is not preferable. is there.
- the extract of yam of (a) is dried, crushed and pulverized as it is or as needed, the fruit and / or peel of Zanthoxylum piperitum, which is a plant of the genus Cilantro. It is obtained by performing extraction after processing.
- the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the yam extract is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. for 15 minutes to 10 hours.
- the content of the extract of yam in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 24, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%.
- the yam extract is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the yam extract itself becomes strong and may not be preferable. .
- the gin flavor (b) has a flavor peculiar to gin (Gin), which is a distilled liquor.
- Gin gin
- a commercially available product may be used, or a known prescription (“Latest Fragrance Dictionary”, Junichi Arai, Akio Kobayashi, Izumi Yajima, Michiaki Kawasaki, published by Asakura Shoten Co., Ltd., 525 You may use what was prepared based on page Table 7.86 Example of dry gin flavor recipe.
- the gin flavor used in the present invention is composed of 0.5 to 50% oil base and 50 to 99.5% solvent component, and the main component of gin flavor oil base is usually juniper berry oil.
- the gin flavor is usually 0.01 to 500 parts by weight, preferably 0.3 to 100 parts by weight, based on 1 part by weight of caffeine. If the amount of gin flavor is small, the effect of reducing bitterness is impaired, and if it exceeds 500 parts by mass, the flavor of the carbonated beverage as a whole may be impaired.
- bitterness reducing substances can be used alone or in combination of two or more.
- a preferred bitter-reducing substance combination is flower buds, yam and gin flavor.
- the pH of the carbonated beverage of the present invention is not particularly limited, and is, for example, 2.5 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably pH 3.2 to 4.4.
- a commonly used pH adjuster can be used. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide and the like.
- the carbonated beverage of the present invention includes vitamins, minerals, amino acids or salts thereof, herbal medicines, herbal extracts, royal jelly, and pepper extract as long as the effects of the present invention are not impaired. Etc. can be suitably blended.
- the hotness of the pepper extract is also reduced.
- the content of the pepper extract in the carbonated beverage of the present invention is not particularly limited, but the amount that feels hot, for example, the total amount of capsaicin in the carbonated beverage is 0.0005 mg or more per oral intake, preferably 0. The amount is from .0005 mg to 0.5 mg.
- an antioxidant such as additives can be blended as appropriate.
- the carbonated beverage of the present invention does not require the use of surfactants, emulsifiers, and gums that have been used to reduce the bitterness of caffeine, beverages that do not substantially contain these are preferable.
- substantially not containing means that the content of the surfactant, the emulsifier, and the gums in the carbonated beverage is 0.1% or less, respectively.
- the carbonated beverage of the present invention can be produced by a conventionally known method.
- a premix method and a postmix method in the manufacturing method of carbonated drinks, you may employ any in this invention.
- a drinkable liquid such as water and fruit juice
- other ingredients described above are added and stirred as desired to prepare a beverage stock solution.
- a beverage stock solution After adjusting the pH, diluting, and heat sterilizing as necessary, cooling, and then gasifying the carbon dioxide gas so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm 3 (Carbonation), a carbonated beverage can be produced by filling the container and sterilizing it.
- the postmix method is prepared by preparing a beverage stock solution similar to the above with pH adjustment, heat sterilization, etc. as necessary, and diluting this with carbonated water having a gas pressure in the above range. Carbonated beverages can be produced.
- Extract preparation 6 ml of 95% ethanol was added to 1 g of bay leaf powder, and the mixture was stirred at room temperature for 2 hours, followed by filtration with filter paper to obtain an extract (Laurel extract: Brix 20.3).
- an extract of floret fruit and peel (flower bud extract: Brix 23.3), an extract of small pod seed (Extract of small pod: Brix 20.9), an extract of fruit and peel of potato (Yamamuro extract: Brix 23.8), Orange peel extract (Orange peel extract: Brix 20.7), Cinnamon extract (Brix 22.0), Turmeric extract (Brix 21.6), A Galangal extract (Brix 21.0) was obtained.
- the small-boiled water extract was obtained by adding 10 ml of purified water to 1 g of small-branch powder, refluxing for 2 hours, allowing to cool, and filtering through a filter paper to obtain an extract (Brix 1.8).
- an extract (Brix 1.8)
- the commercial item obtained by steam distillation (Brix 0.5) was used.
- Example 1 Preparation of carbonated beverages: A carbonated beverage was prepared according to the formulation described in Table 1 below and the following method. First, caffeine was added to about 15% of the total amount (100 ml) of water and stirred sufficiently. Next, citric acid, sodium citrate and the bitterness-reducing substance shown in Reference Example 1 were added thereto, and then the pH was adjusted with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 25% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount to obtain carbonated beverages (Products 1 to 14). Moreover, the carbonated drink which does not add a bitterness reduction substance was set as the control (Comparative product 1).
- Example 2 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 2 below were used (Products 15 to 18 and Comparative Product 2). For this carbonated beverage, the bitterness of caffeine was evaluated in the same manner as in Example 1, and the results are shown in Table 2.
- the laurel extract, the floret extract, the potato extract or the yam extract reduced the bitterness of caffeine in carbonated beverages.
- Example 3 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 3 below were used (Products 19 to 22 and Comparative Product 3). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 3.
- the laurel extract, flower bud extract, small pod extract or yam extract reduced the bitterness of caffeine in carbonated beverages.
- the bitterness reducing effect of yam extract was great.
- Example 4 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 4 below were used (Products 23 to 26 and Comparative Product 4). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 4.
- the laurel extract, the flower bud extract, the small potato extract or the yam extract reduced the bitterness of caffeine in carbonated beverages.
- yam extract greatly reduced bitterness.
- Example 5 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 5 below were used (Products 27 to 30 and Comparative Product 5). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 5.
- the laurel extract, the floret extract, the cocoon extract or the yam extract reduced the bitterness of caffeine in carbonated beverages.
- yam extract greatly reduced bitterness.
- Comparative Example 1 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 6 below were used (Comparative products 1, 6 to 10). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 6.
- Example 6 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 7 below were used (Products 31 to 33 and Comparative Product 1). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 7.
- Example 7 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 8 below were used (Products 34 to 37 and Comparative products 3 to 5, 11). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 8.
- Comparative Example 2 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 9 below were used (Comparative products 12 to 14). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 9.
- whiskey flavor, rum flavor and vodka flavor were not able to reduce the bitterness of caffeine in carbonated beverages.
- Example 8 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 10 below were used (Products 38 to 41 and Comparative Product 1). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 10.
- Example 9 Preparation of carbonated beverages: The components listed in Table 11 below were dissolved in 15% of the total amount of water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide, and a beverage stock solution having a concentration of 28% of the total amount was prepared. Finally, carbonated water was added to this beverage stock solution to make a total amount (185 ml), which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
- This carbonated beverage reduced not only the bitterness of caffeine, but also the hotness of pepper that had been added in an amount that feels hot, and was well taken.
- Example 10 Preparation of carbonated beverages: The components listed in Table 12 below were dissolved in 15% of the total amount of water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 38% of the total amount. Finally, carbonated water was added to this beverage stock solution to make a total amount (185 ml), which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
- This carbonated beverage reduced not only the bitterness of caffeine, but also the hotness of pepper that had been added in an amount that feels hot, and was well taken.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014506106A JP6161594B2 (ja) | 2012-03-23 | 2013-02-28 | 炭酸飲料 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012066536 | 2012-03-23 | ||
JP2012-066536 | 2012-03-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2013140972A1 true WO2013140972A1 (ja) | 2013-09-26 |
Family
ID=49222435
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2013/055320 WO2013140972A1 (ja) | 2012-03-23 | 2013-02-28 | 炭酸飲料 |
Country Status (3)
Country | Link |
---|---|
JP (2) | JP6161594B2 (zh) |
TW (1) | TW201400033A (zh) |
WO (1) | WO2013140972A1 (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015065938A (ja) * | 2013-09-30 | 2015-04-13 | ハウス食品グループ本社株式会社 | ウコンエキス含有飲料 |
WO2018053658A1 (de) * | 2016-09-23 | 2018-03-29 | BIANCO, Moira | Getränk, insbesondere zur verwendung als energie- und sportgetränk |
DE102020002747A1 (de) | 2020-05-08 | 2021-11-11 | Sirin Leila Spindler | Kohlensäurehaltiges Erfrischungsgetränk auf Basis eines Kräuteraufgusses |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7060062B2 (ja) * | 2019-11-27 | 2022-04-26 | 大正製薬株式会社 | 経口液体組成物 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006166870A (ja) * | 2004-12-20 | 2006-06-29 | Ogawa & Co Ltd | 炭酸飲料用添加剤 |
JP2010521163A (ja) * | 2007-03-14 | 2010-06-24 | ザ コンセントレイト マニュファクチャリング カンパニー オブ アイルランド | コーラ飲料 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH05255126A (ja) * | 1992-03-04 | 1993-10-05 | Zeria Pharmaceut Co Ltd | 苦味低減組成物 |
JP2002173425A (ja) * | 2000-12-07 | 2002-06-21 | Kao Corp | 喉ケア剤 |
US6858246B2 (en) * | 2001-04-12 | 2005-02-22 | Joseph L. Owades | Process for producing a malt beverage having a greatly diminished bitterness |
JP2007131561A (ja) * | 2005-11-09 | 2007-05-31 | Ss Pharmaceut Co Ltd | 経口固形製剤及びその製造法 |
US9877500B2 (en) * | 2007-03-14 | 2018-01-30 | Concentrate Manufacturing Company Of Ireland | Natural beverage products |
GB0715226D0 (en) * | 2007-08-01 | 2007-09-12 | Cadbury Schweppes Plc | Sweetener compositions |
CN101790317B (zh) * | 2007-08-30 | 2012-11-07 | 花王株式会社 | 速溶粉末饮料 |
US8734882B2 (en) * | 2008-09-29 | 2014-05-27 | Suntory Beverage & Food Limited | Carbonated drink having high gas pressure |
JP5620647B2 (ja) * | 2009-01-30 | 2014-11-05 | ハウス食品グループ本社株式会社 | 眠気覚まし用組成物 |
JP5290389B2 (ja) * | 2011-12-21 | 2013-09-18 | 麒麟麦酒株式会社 | アルコール感が付与された非アルコール飲料およびその製造方法 |
-
2013
- 2013-02-28 WO PCT/JP2013/055320 patent/WO2013140972A1/ja active Application Filing
- 2013-02-28 JP JP2014506106A patent/JP6161594B2/ja active Active
- 2013-03-14 TW TW102109020A patent/TW201400033A/zh unknown
-
2015
- 2015-11-18 JP JP2015225435A patent/JP6187572B2/ja active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006166870A (ja) * | 2004-12-20 | 2006-06-29 | Ogawa & Co Ltd | 炭酸飲料用添加剤 |
JP2010521163A (ja) * | 2007-03-14 | 2010-06-24 | ザ コンセントレイト マニュファクチャリング カンパニー オブ アイルランド | コーラ飲料 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015065938A (ja) * | 2013-09-30 | 2015-04-13 | ハウス食品グループ本社株式会社 | ウコンエキス含有飲料 |
WO2018053658A1 (de) * | 2016-09-23 | 2018-03-29 | BIANCO, Moira | Getränk, insbesondere zur verwendung als energie- und sportgetränk |
CH712981A1 (de) * | 2016-09-23 | 2018-03-29 | Moira Bianco | Getränk, insbesondere zur Verwendung als Energie- und Sportgetränk. |
DE102020002747A1 (de) | 2020-05-08 | 2021-11-11 | Sirin Leila Spindler | Kohlensäurehaltiges Erfrischungsgetränk auf Basis eines Kräuteraufgusses |
Also Published As
Publication number | Publication date |
---|---|
JP2016027829A (ja) | 2016-02-25 |
JP6161594B2 (ja) | 2017-07-12 |
JP6187572B2 (ja) | 2017-08-30 |
TW201400033A (zh) | 2014-01-01 |
JPWO2013140972A1 (ja) | 2015-08-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US11122824B2 (en) | Stevia-containing beverage | |
JP3920654B2 (ja) | 調整豆乳または豆乳飲料、および調整豆乳または豆乳飲料の風味を改善する方法 | |
JP6187572B2 (ja) | 炭酸飲料 | |
TWI729143B (zh) | 含有咖啡因及環丙胺醯基丙胺酸的組成物、其製造方法、抑制該組成物中咖啡因苦味之方法以及抑制該組成物中環丙胺醯基丙胺酸澀味之方法 | |
JP6668607B2 (ja) | 飲料 | |
JP6507490B2 (ja) | 炭酸飲料 | |
JP6756395B2 (ja) | 飲料 | |
JP6179578B2 (ja) | 飲料 | |
JP6405696B2 (ja) | 飲料 | |
JP6962718B2 (ja) | 飲食品用コク味増強剤及び飲食品のコク味増強方法 | |
JP6664900B2 (ja) | 粉末酒および粉末酒の味質改善方法 | |
JP7261076B2 (ja) | 3-メルカプトヘキサナールを有効成分とする香味発現増強剤 | |
JP2022162981A (ja) | ビタミンb1含有経口液体組成物 | |
JP2022162982A (ja) | ビタミンb2含有経口液体組成物 | |
JP2023029277A (ja) | ビタミンb1類配合容器詰め飲料 | |
JP6210059B2 (ja) | 組成物 | |
WO2024095804A1 (ja) | 保存劣化抑制剤及び飲食品の保存劣化抑制方法 | |
JP2020162511A (ja) | カフェイン及びアブシンチンを含有する飲料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 13763894 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2014506106 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 13763894 Country of ref document: EP Kind code of ref document: A1 |