WO2013183767A1 - Produit alimentaire solide ayant une couche de revêtement sucré comprenant un composant fonctionnel et son procédé de production - Google Patents

Produit alimentaire solide ayant une couche de revêtement sucré comprenant un composant fonctionnel et son procédé de production Download PDF

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WO2013183767A1
WO2013183767A1 PCT/JP2013/065857 JP2013065857W WO2013183767A1 WO 2013183767 A1 WO2013183767 A1 WO 2013183767A1 JP 2013065857 W JP2013065857 W JP 2013065857W WO 2013183767 A1 WO2013183767 A1 WO 2013183767A1
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sugar
vitamin
coating layer
coated
solid food
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PCT/JP2013/065857
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English (en)
Japanese (ja)
Inventor
雅子 常松
典子 長岡
博久 上野
千明 佐々木
利加子 松田
豊 くわ野
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株式会社明治
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Priority to JP2014520071A priority Critical patent/JP6358950B2/ja
Publication of WO2013183767A1 publication Critical patent/WO2013183767A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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

Definitions

  • the present invention relates to a food containing a functional ingredient. More specifically, the present invention relates to a solid sugar-coated food that can efficiently ingest functional components and a method for producing the same.
  • Patent Document 1 In recent years, attention has been paid to taking amino acids, peptides, and the like as nutrients, and research is progressing especially in the field of sports and health, and it has already been commercialized. As such shapes, forms such as jelly, tablets and powders are known, but most of them are in the form of beverages mainly used during sports or hiking (Patent Document 1).
  • Patent Document 3 which is intended to give a sugar-coated food a smooth licking feeling and a crunchy texture, and is not intended for effective intake of functional ingredients.
  • JP 2006-314260 Japanese Patent Laid-Open No. 7-67554 JP 2010-51233 A
  • each of the above-mentioned shapes has advantages and disadvantages in terms of ease of eating (ease of drinking) and the shape of the container. Especially, in the form of beverages, it is difficult to swallow during exercise, There is also a problem that it is heavy to carry because of the high water content.
  • an object of the present invention is to provide a solid food such as confectionery that can reasonably solve the above-described problems and efficiently ingest functional components such as amino acids, peptides, and amino sugars.
  • the inventors of the present invention have made extensive research and coating the sugar-coated layer containing a functional ingredient such as amino acid, peptide, amino sugar on the solid food. As a result of finding out that the problem can be solved all at once and further researching it, the present invention has been completed.
  • a sugar-coating food covering a solid food with a sugar-coating layer wherein the sugar-coating layer has an amino acid, peptide, mineral, vitamin A, vitamin D, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, vitamin E, maltodextrin, citric acid, oligosaccharide, chondroitin, amino sugar, creatine, coenzyme, L-carnitine, Cordyceps extract, casein phosphopeptide (CPP), polyphenol, dietary fiber, enzyme, fruit juice, collagen, hyaluronic acid, milk
  • the sugar-coated food comprising one or more functional ingredients selected from the group consisting of ceramide, plant ceramide, garcinia extract, guarana, and astaxanthin.
  • [5] The sugar-coated food according to any one of [1] to [4], wherein the functional ingredient is not blended in the solid food.
  • [6] The sugar-coated food according to any one of [1] to [5], wherein the sugar-coated layer and / or solid food does not contain vitamin C.
  • [7] Formulated with glycine, alanine, valine, leucine, isoleucine, serine, threonine, methionine, phenylalanine, tyrosine, tryptophan, aspartic acid sodium salt, glutamic acid, histidine, lysine hydrochloride, arginine and proline The sugar-coated food according to any one of [1] to [6].
  • [8] The sugar-coated food according to any one of [1] to [7], wherein the solid food is selected from the group consisting of gummy, candy, caramel, and chewing gum.
  • a method for producing a sugar-coated food comprising a solid food, amino acid, peptide, mineral, vitamin A, vitamin D, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, vitamin E, malto Dextrin, citric acid, oligosaccharide, chondroitin, amino sugar, creatine, coenzyme, L-carnitine, cordyceps extract, casein phosphopeptide (CPP), polyphenol, dietary fiber, enzyme, fruit juice, collagen, hyaluronic acid, milk ceramide, plant
  • the said method including the process of supplying the powder containing 1 type, or 2 or more types of functional components selected from the group which consists of a ceramide, a garcinia extract, guarana, and an astaxanthin, and forming a sugar-coating layer.
  • step of forming a sugar coating layer further includes supplying a powder containing a sugar.
  • step of forming a sugar coating layer further includes supplying a powder containing a sugar.
  • powder containing the functional component further contains a saccharide.
  • step of forming a sugar coating layer does not include a heating step.
  • the sugar-coated food containing functional components such as amino acids and peptides of the present invention is a simple and easy-to-ingest shape that does not require a special container, but reliably without decomposing functional components such as amino acids and peptides. Can be ingested. In other words, instead of blending functional ingredients such as amino acids, peptides, amino sugars, etc.
  • the “functional component” in the present invention means a component having a function that is considered good for health.
  • functional ingredients typically include sports nutritional ingredients that have beneficial effects in sports, such as muscle growth, fatigue suppression (anti-fatigue), fatigue recovery, and endurance improvement. Is mentioned.
  • functional ingredients include amino acids, peptides, minerals, vitamin A, vitamin D, vitamin B1, vitamin B2, niacin, vitamin B6, folic acid, vitamin B12, pantothenic acid, vitamin E, maltodextrin, citric acid, oligo Sugar, chondroitin, amino sugar, creatine, coenzyme, L-carnitine, cordyceps extract, casein phosphopeptide (CPP), polyphenol, dietary fiber, enzyme, fruit juice, collagen, hyaluronic acid, milk ceramide, plant ceramide, garcinia extract, guarana And astaxanthin.
  • CPP casein phosphopeptide
  • amino acids include essential amino acids (tryptophan, lysine, methionine, phenylalanine, threonine, valine, isoleucine, leucine, histidine), and other amino acids (glycine, alanine, serine, aspartic acid, glutamic acid) that constitute proteins. , Asparagine, glutamine, arginine, tyrosine, cysteine, proline) and other amino acids that are desired to be ingested for a particular use, such as ⁇ -aminobutyric acid, taurine, citrulline, ornithine, creatine, theanine.
  • salts such as sodium salts, hydrochlorides and acetates can be used.
  • peptide examples include whey peptide, soybean peptide, collagen peptide and the like.
  • coenzymes include coenzyme Q10, folic acid, vitamin B group, pantothenic acid and the like, and examples of amino sugars include glucosamine.
  • a Maillard reaction occurs in an amino acid, a peptide, and an amino sugar, it is very difficult to maintain a blending amount (content) in a solid food, and a nutritional value is high. It is preferable to mix amino acids and / or peptides as functional components.
  • the present invention since the present invention has various problems as described above when blending the functional component into the solid food, it is particularly effective when blending a plurality of types of functional components.
  • the “sugar-coated food” in the present invention means a solid food coated with a sugar-coated layer, and typically, a solid food coated with a sugar-coated layer by spraying, or a solid food coated with a rotary kettle. It is.
  • the “solid food” in the present invention is not particularly limited as long as it is a solid food that can be coated with a sugar-coating layer. Typically, it is processed into confectionery and nutritional supplements that can be expected to have a medical effect. Includes food and natural ingredients such as fruits and seeds. Since the present invention can prevent the attenuation of functional components such as amino acids, peptides, amino sugars, etc., it is particularly effective to use it for solid foods centered on processed foods that become high temperature in the production process.
  • the present invention can be easily ingested as a solid food, and it is easy to mask the flavor of functional ingredients such as amino acids, peptides, minerals and vitamins, so the solid food is a confectionery such as gummy, (hard and soft) candy, caramel, chewing gum Preferably.
  • the solid food is a gummi because the time consumed for eating as a solid food is relatively short and functional components such as amino acids and peptides can be easily consumed. .
  • functional ingredients such as amino acids, peptides and amino sugars may be added to the solid food.
  • functional ingredients such as amino acids, peptides, and amino sugars may be added to the solid food.
  • the type of the functional ingredient is selected and limited. Particularly preferred.
  • solid foods have a central presence in taste and flavor, it is preferable to adjust the taste and flavor by blending sugars, flavorings, and acidulants (such as citric acid, malic acid, and tartaric acid). Moreover, it is preferable not to mix fruit juice containing fructose or vitamin C from the viewpoint of preventing the Maillard reaction on the contact surface with the sugar coating layer containing amino acids, peptides, amino sugars and the like. Furthermore, it is preferable that a solid food (center portion) having a texture different from that of the sugar-coating layer can be prepared by blending gelatin or pectin in a solid food (for example, gummy). Although it does not specifically limit as a saccharide
  • sugars, flavorings, and acidulants such as citric acid, malic acid, and tartaric acid.
  • non-reducing sugar is exemplified by saccharides, sugar alcohols, reduced starch syrups, etc. that do not have a reducing group such as an aldehyde group (—CHO) or ketone group (—CO—) in the molecule.
  • Non-reducing saccharides include sucrose (granulated sugar, powdered sugar).
  • examples of the sugar alcohol include sorbitol, xylitol, mannitol, erythritol, maltitol, lactitol, and reduced palatinose.
  • any of high saccharified and reduced starch syrup, medium saccharified and reduced starch syrup, and low saccharified and reduced starch syrup can be used.
  • medium saccharified reduced starch syrup in consideration of sweetness and viscosity.
  • non-reducing sugars such as sugar alcohol, reduced starch syrup and granulated sugar in a well-balanced manner to adjust the sweetness and taste.
  • the “sugar coating layer” is not particularly limited as long as it is a coating containing a sugar, but typically refers to a layer formed of a sugar and a sour agent.
  • a general method for preparing a sugar coating layer is as follows: A) Put the solid food to be the center into the rotating container, B) While rotating the charged solid food, supply the gum solution for coating the sugar-coating layer to this and spread it over the entire surface of the solid food, C) Next, a dry sugar coating layer is formed by blowing and / or adding powder such as granulated sugar, D) Repeat the steps B) and C) a plurality of times to form a multi-layered sugar coating layer that reliably covers the whole solid food, That's it.
  • a functional component when blended in the sugar coating layer, it is preferable not to include a heating step in the formation of the sugar coating layer in order to surely avoid changes due to dissipation of the functional component, Maillard reaction, etc. . Therefore, it is preferable to dry the sugar-coating layer by blowing air at a temperature lower than room temperature or by introducing powder. Therefore, in the formation of the sugar coating layer, it is preferable to supply the sugar in a powder form.
  • a larger amount of the functional component is coated and blended by adding the functional component in the form of powder, compared to the sugar coating forming method (hardware), which includes a step of adding a liquid and drying. be able to.
  • the sugar coating forming method hardware
  • a powder obtained by mixing a functional ingredient powder and a sugar powder a water-soluble component and a fat-soluble component, including a trace component, can be coated almost evenly.
  • After forming the sugar-coating layer apply wax or add powdered oil / fat powder prepared from high melting point oils and spread it over the entire surface of the solid food with sugar-coating layer, making it smooth and extremely thin.
  • a surface layer can also be formed.
  • the gum solution for forming a sugar coating layer is not particularly limited as long as it can form a sugar coating, but typically, it is a liquid containing an edible gum as part of the sugar.
  • the edible gum is exemplified by gum arabic, pullulan, xanthan gum, guar gum and the like, preferably gum arabic and pullulan.
  • the amount of the edible gum can be appropriately adjusted according to the viscosity of the gum solution, the material of the solid food (center portion), the design content of the target sugar coating layer, and the like. Typically, it is blended in an amount of 0.1 to 10% by weight, preferably 1 to 8% by weight, based on the whole gum solution.
  • a carbohydrate that does not cause a Maillard reaction that is, a non-reducing sugar
  • a non-reducing sugar any of non-reducing sugars such as sucrose (granulated sugar, powdered sugar), sugar alcohol, and reduced starch syrup is preferable.
  • the amount of the saccharide can be appropriately adjusted according to the viscosity of the gum solution, the material of the solid food (center portion), the design content of the target sugar coating layer, and the like. Typically, it is blended in an amount of 50 to 90% by weight, preferably 60 to 80% by weight, based on the entire gum solution.
  • the blending amount of water can be appropriately adjusted according to the viscosity of the gum solution, the material of the solid food (center portion), the design content of the target sugar coating layer, and the like. Typically, it is blended in an amount of 10 to 50% by weight, preferably 20 to 30% by weight, based on the entire gum solution. Since the sugar-coating layer is a part where the taste and flavor are first felt when eating a food, generally a flavor, a pigment, a sour agent, and the like can also be blended.
  • the powder for forming a sugar coating layer is typically a powder containing a sugar.
  • the sugar added to the powder raw material for forming the sugar coating layer is preferably non-reducing sugar, particularly sucrose (granulated sugar, powdered sugar).
  • sucrose granulated sugar, powdered sugar
  • ascorbic acid which is vitamin C, is similar in nature to reducing sugars, and therefore reacts with amino acids or changes to a substance that easily browns when oxidized, so ascorbic acid is converted into a sugar-coating layer (powder and powder). (Or gum solution) is preferably not blended.
  • the method of blending the functional ingredient into the sugar coating layer is not particularly limited, but if the powder of the functional ingredient is mixed and blended with the powder to be introduced in the drying process after the gum solution is introduced, the workability is good. preferable. It is possible to add functional ingredients to all powders used for the formation of sugar coating layers, but from the viewpoint of stably maintaining the functional ingredients, functional ingredients are added to the powder when forming the sugar coating intermediate layer. It is preferable to add the powder.
  • the sugar-coating layer is formed in multiple layers, it is clean and strong, does not dissipate the functional ingredients, and securely holds the entire amino acid content of the solid food with sugar-coating layer during product distribution and product storage For example, it can be adjusted so that it hardly attenuates.
  • the kind of the functional component to be blended is not particularly limited as long as it is a functional component permitted to be used as a food or food additive, and can be appropriately selected and used. At this time, a functional component can be mix
  • the compounding amount of the functional component is not particularly limited, but can be appropriately adjusted in consideration of the effect and action of the functional component actually used. Typically, it is 500 to 4000 mg, preferably 1000 to 2000 mg per package (for example, 40 g) of a solid food with a sugar coating layer. Therefore, 1.25 to 10% by weight, preferably 2.5 to 5% by weight, based on the total amount of sugar-coated food, and 3.7 to 30% by weight, preferably 7.4 to 15% by weight, based on the total amount of sugar-coated layer. %.
  • the amino acid composition can be formulated by combining two or more amino acids.
  • the functional component can be used as it is in the form of a powder. Therefore, even in the shape of a beverage or the like, even a functional component that is difficult to be highly blended or has low solubility is preferably used. be able to.
  • the functional component having low solubility include amino acids such as glutamic acid, tyrosine, and tryptophan, and fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K. Therefore, in one embodiment of the present invention, one or more of these amino acids can be used.
  • the present invention can mask the flavor of functional ingredients by the flavor of solid foods, amino acids such as methionine, leucine, isoleucine, phenylalanine, tryptophan, lysine, arginine having an unfavorable flavor such as bitterness or sulfur odor
  • amino acids such as methionine, leucine, isoleucine, phenylalanine, tryptophan, lysine, arginine having an unfavorable flavor such as bitterness or sulfur odor
  • a bitter-tasting mineral such as calcium chloride, magnesium, potassium, sodium, zinc, vitamin B group (vitamin B1, vitamin B2, vitamin B12, etc.)
  • the flavors of methionine, leucine, isoleucine, phenylalanine, and tryptophan are very unpleasant as a general food, the masking effect of the present invention is remarkably exhibited. Therefore, in one embodiment of the present invention, one or more of these functional components can be used.
  • the Maillard reaction can be suppressed / prevented. Therefore, even an amino acid that easily causes a Maillard reaction, such as lysine, histidine, and arginine, can be suitably used. Furthermore, dipeptides having a reducing end that easily cause Maillard reaction, peptides such as tripeptides, amino sugars such as glucosamine, and the like can be suitably used. Therefore, in one embodiment of the present invention, one or more of these amino acids, peptides, amino sugars and the like can be used.
  • a functional ingredient such as a mineral, polyphenol, dietary fiber, etc.
  • a component that inhibits gelation such as a mineral, polyphenol, dietary fiber, etc.
  • the amino acid composition is preferably a composition containing valine, leucine, and isoleucine, which is important as a muscle energy source.
  • the amino acid composition is preferably a mixed system of amino acids recommended from research results of sports science or exercise physiology, and typically includes the 17 mixed systems shown in Table 1.
  • This compound composition was found by analyzing the nutritional components provided by hornet larvae to the adult as a secretion, and is a nutrient that supports the high motility and endurance of adult hornets. It has been elucidated by research on the place.
  • the compounding amount of the amino acid is not particularly limited, but can be appropriately adjusted in consideration of the effect and action of the amino acid actually used. Typically, it is 500 to 4000 mg, preferably 1000 to 2000 mg per package (for example, 40 g) of a solid food with a sugar coating layer. Therefore, 1.25 to 10% by weight, preferably 2.5 to 5% by weight, based on the total amount of sugar-coated food, and 3.7 to 30% by weight, preferably 7.4 to 15% by weight, based on the total amount of sugar-coated layer. %. It is preferable to add other functional components such as carnitine and coenzyme Q10 to the amino acid composition because effects such as lipid metabolism, improvement of endurance exercise ability, and recovery of muscle damage can be expected. Thus, even when a plurality of types of functional components are blended, the present invention blends these into the sugar coating layer, and thus can avoid the various problems described above.
  • Example 1 As a preparation example of a solid food containing an amino acid-containing sugar-coated layer, “soft sugar-coated gummy” was prepared by adding an amino acid to the sugar-coated layer. The weight per grain was about 1 g, and the weight ratio between the sugar-coating layer and the center solid food was 30% for the sugar-coating layer and 70% for the center solid food. 40 bags per bag and 40 g of the total weight are assumed to be one product package, and the amount of amino acids was designed to be ingested 1500 mg of amino acid with 40 g of the total weight of 40 tablets. First, a gummy serving as a center as a solid food was prepared according to the composition shown in Table 2.
  • Gelatin was dispersed in warm water (about 80 ° C.) 1.3 times the amount of gelatin, and the gelatin was dissolved with slow stirring.
  • An aqueous solution of granulated sugar, reduced starch syrup, and D-sorbitol is heated to 123 ° C., then decompressed to 380 mmHg, boiled until the sugar content reaches 88%, and simultaneously with the gelatin solution and 50 wt% citric acid solution, a shear mixer After mixing the dye and fragrance, the dough is continuously fed to the filling machine and poured into a starch mold embossed into corn starch so that the amount is 0.73 g per grain, reducing moisture. After that, a gummy having a center of 0.70 g per grain was obtained.
  • a gum solution for forming a sugar-coating layer was prepared according to the composition shown in Table 3.
  • sugar coating For sugar coating, use a ⁇ 900mm rotary pot, add about 56kg of the center (solid food) per pot, apply the gum solution shown in Table 3, add citric acid, and then granulate Sugar was added. The amino acid composition shown in Table 4 dispersed in granulated sugar was multiplied, and this was repeated several times. Thereafter, the gum solution was applied, and then the powder containing granulated sugar was applied. This was repeated several times until the final weight, and finally the powdered sugar was added. The sugar coating was performed so that the weight of the sugar coating gummy was 1 g / grain, that is, 80 kg per kettle.
  • Example 2 The gummi produced in Example 1 was put into a transparent standing pouch every 40 grains, sealed, and then individually packaged in a paper box to obtain a product form.
  • Preservation test 1 It was stored at room temperature (23 ° C.) for 6 months, and the appearance was evaluated. Compared with immediately after production, the hardness was slightly increased, but the browning odor of amino acids was not felt, and a good flavor was maintained. Moreover, although the surface of the product was slightly whitish, no blocking was seen, and it was judged that good quality was maintained. Furthermore, even after storing for 7.5 months at normal temperature (23 ° C.) and storing for a total of 13.5 months, no blocking was observed.
  • Preservation test 2 When it was stored at 37 ° C. for 1 week and checked for deformation, there was blocking (twin), but it could be easily loosened by hand, and the sugar coating was not peeled off or crushed.
  • Preservation test 3 Furthermore, assuming summer distribution, the product was stored at 42 ° C. for 2 hours and the appearance was confirmed. As a result, no stickiness, blocking, cracking, etc. were observed.
  • Table 7 shows the results of measuring the content of each amino acid after storage at 30 ° C. (humidity 80%) for 2, 2, 3, 4.5 months for 2 weeks. It was confirmed that the content of any amino acid was not significantly attenuated.
  • Table 9 shows the measurement results of the content of each amino acid after the obtained gummy was stored at 80 ° C. for 2 hours and then stored at 23 ° C. in January, June, and 13.5 months. It was confirmed that the content of most amino acids was greatly attenuated.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
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  • Jellies, Jams, And Syrups (AREA)

Abstract

La présente invention vise à fournir un produit alimentaire solide contenant un composant fonctionnel, qui a une excellente stabilité de stockage et d'excellents goût et saveur, et son procédé de production. La présente invention s'attaque au problème qui survient lorsqu'un composant fonctionnel est mélangé dans un produit alimentaire solide par fourniture d'une couche de revêtement sucré comprenant un composant fonctionnel lors de la préparation d'un produit alimentaire solide contenant un composant fonctionnel.
PCT/JP2013/065857 2012-06-08 2013-06-07 Produit alimentaire solide ayant une couche de revêtement sucré comprenant un composant fonctionnel et son procédé de production WO2013183767A1 (fr)

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JP2016005443A (ja) * 2014-06-20 2016-01-14 株式会社ノエビア 容器詰め飲料
JP2019011299A (ja) * 2017-06-30 2019-01-24 小林製薬株式会社 糖質素材が非アミノ酸素材で被覆されている経口組成物
JP6950999B1 (ja) * 2020-12-23 2021-10-20 株式会社リタファーマ グミ状可食性組成物及びその製造方法
CN113841759A (zh) * 2021-08-24 2021-12-28 贵州瀛黔农业发展科技有限公司 一种白茶精华含片及其制作方法
WO2022187989A1 (fr) * 2021-03-07 2022-09-15 Wm Wrigley Jr. Company Compositions de gomme à mâcher offrant des bénéfices pour la peau

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JPH0767554A (ja) * 1993-08-30 1995-03-14 Meiji Seika Kaisha Ltd ゼリー菓子及びその製法
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JP2016005443A (ja) * 2014-06-20 2016-01-14 株式会社ノエビア 容器詰め飲料
JP2019011299A (ja) * 2017-06-30 2019-01-24 小林製薬株式会社 糖質素材が非アミノ酸素材で被覆されている経口組成物
JP7274813B2 (ja) 2017-06-30 2023-05-17 小林製薬株式会社 糖質素材が非アミノ酸素材で被覆されている経口組成物
JP6950999B1 (ja) * 2020-12-23 2021-10-20 株式会社リタファーマ グミ状可食性組成物及びその製造方法
WO2022138499A1 (fr) * 2020-12-23 2022-06-30 株式会社リタファーマ Composition comestible gluante et son procédé de production
JP2022099396A (ja) * 2020-12-23 2022-07-05 株式会社リタファーマ グミ状可食性組成物及びその製造方法
WO2022187989A1 (fr) * 2021-03-07 2022-09-15 Wm Wrigley Jr. Company Compositions de gomme à mâcher offrant des bénéfices pour la peau
CN113841759A (zh) * 2021-08-24 2021-12-28 贵州瀛黔农业发展科技有限公司 一种白茶精华含片及其制作方法

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