WO2013140972A1 - 炭酸飲料 - Google Patents

炭酸飲料 Download PDF

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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
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Prior art keywords
extract
caffeine
bitterness
carbonated
carbonated beverage
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PCT/JP2013/055320
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English (en)
French (fr)
Japanese (ja)
Inventor
麻里江 山地
茜 坂田
隆史 堂本
拓人 武井
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大正製薬株式会社
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Application filed by 大正製薬株式会社 filed Critical 大正製薬株式会社
Priority to JP2014506106A priority Critical patent/JP6161594B2/ja
Publication of WO2013140972A1 publication Critical patent/WO2013140972A1/ja

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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
    • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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PCT/JP2013/055320 2012-03-23 2013-02-28 炭酸飲料 WO2013140972A1 (ja)

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JP2012-066536 2012-03-23

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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

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Cited By (4)

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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

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