WO2018117000A1 - シクロアスパルチルグリシン、グルコース、及びマルトースを含有する飲食品 - Google Patents
シクロアスパルチルグリシン、グルコース、及びマルトースを含有する飲食品 Download PDFInfo
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- WO2018117000A1 WO2018117000A1 PCT/JP2017/045235 JP2017045235W WO2018117000A1 WO 2018117000 A1 WO2018117000 A1 WO 2018117000A1 JP 2017045235 W JP2017045235 W JP 2017045235W WO 2018117000 A1 WO2018117000 A1 WO 2018117000A1
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- Prior art keywords
- food
- drink
- maltose
- glucose
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Classifications
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- A—HUMAN NECESSITIES
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- A23L27/30—Artificial sweetening agents
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
- A23L27/32—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives containing dipeptides or derivatives
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- 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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K5/00—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof
- C07K5/04—Peptides containing up to four amino acids in a fully defined sequence; Derivatives thereof containing only normal peptide links
- C07K5/12—Cyclic peptides with only normal peptide bonds in the ring
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/55—Peptide, protein hydrolysate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/61—Glucose, Dextrose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/616—Maltose
Definitions
- Dipeptides in which two amino acids are bonded are attracting attention as functional substances. Dipeptides can be added with physical and chemical properties and new functions not found in single amino acids, and are expected to have a range of applications beyond single amino acids.
- Non-Patent Document 2 discloses that cyclotryptophanylproline [Cyclo (Trp-Pro)] exhibits anticancer activity, cyclohistidylproline [Cyclo (His-Pro)] and cycloglycylproline [Cyclo (Gly-Pro)] has antibacterial action, cyclohistidylproline [Cyclo (His-Pro)] has neuroprotective action, cycloglycylproline [Cyclo (Gly-Pro)] has improved memory function It shows that it shows an action.
- cyclic dipeptides have various physiological activities.
- cycloaspartylglycine has TRPV1 stimulating action and obesity prevention / ameliorating action and the like, as described in PCT / JP2016 / 0770639 and PCT / JP2016 / 070864.
- cycloaspartyl glycine has a sharp astringent taste. Therefore, development of a method for reducing the sharp astringent taste of cycloaspartylglycine is desired in order to make foods and drinks easy to ingest.
- the present inventors have found that when cycloaspartylglycine is used alone in a food or drink, it cannot be preferably ingested due to its sharp astringent taste. Surprisingly, however, the present inventors have adjusted the [glucose] / [maltose] weight ratio in a specific range in a food or drink containing a certain amount of cycloaspartylglycine. It has been found that the sharp astringent taste of cycloaspartylglycine is reduced. Furthermore, the said food / beverage products also discovered that it had the favorable balance of the moderate astringency peculiar to cyclo aspartyl glycine, and the sweetness derived from glucose, maltose, etc., and came to complete this invention.
- the present invention relates to the following, but is not limited thereto.
- a food and drink containing cycloaspartylglycine, glucose, and maltose The cycloaspartyl glycine content in the food or drink is 0.0020 to 7.5 mg / 100 mL
- the food / beverage product according to claim 1 wherein the weight ratio of glucose content to the maltose content in the food / beverage product ([glucose] / [maltose] weight ratio) is 0.005 to 15.
- a method for producing food and drink (A) blending cycloaspartyl glycine and adjusting the cycloaspartyl glycine content in the food or drink to 0.0020 to 7.5 mg / 100 mL; and (B) a step of blending glucose and maltose to adjust the weight ratio of glucose content to maltose content in food and drink ([glucose] / [maltose] weight ratio) to 0.005 to 15;
- the said manufacturing method including.
- (12) The production method according to (11), wherein the cycloaspartylglycine content adjusted in step (a) is 0.0080 to 3.0 mg / 100 mL.
- the cycloaspartyl glycine used in the present invention can be prepared according to a method known in the art. For example, it may be produced by a chemical synthesis method, an enzymatic method or a microbial fermentation method, or may be synthesized by dehydration and cyclization of linear aspartyl glycine, as disclosed in JP-A-2003-252896 and Journalourof Peptide ⁇ ⁇ ⁇ ⁇ Science, ⁇ 10, 737-737, 2004 can also be used for the preparation.
- an animal and plant derived peptide heat-treated product rich in cycloaspartylglycine can be obtained by further heat-treating an animal and plant derived peptide obtained by subjecting a raw material containing animal and plant derived protein to an enzyme treatment or heat treatment.
- the cycloaspartyl glycine used in the present invention may be synthesized chemically or biologically, or may be obtained from an animal or plant derived peptide.
- the content of cycloaspartyl glycine in the food or drink of the present invention is not particularly limited, but if the content of cycloaspartyl glycine is too large, the sharp astringent taste of cycloaspartyl glycine becomes too strong and may not be preferably ingested.
- the lower limit of the cycloaspartyl glycine content in the food and drink of the present invention is 0.0020 mg (0.0020 mg / 100 mL) or more, preferably 0.0025 mg / 100 mL or more, more preferably 0.0080 mg with respect to 100 mL of the food or drink. / 100 mL or more, still more preferably 0.010 mg / 100 mL or more.
- the upper limit of the cycloaspartyl glycine content in the food and drink of the present invention is preferably 8.1 mg / 100 mL or less, more preferably 7.5 mg / 100 mL or less, even more preferably 3.0 mg / 100 mL or less, particularly Preferably it is 2.7 mg / 100 mL or less.
- the range of cycloaspartyl glycine content in the food and drink of the present invention is 0.0020 to 8.1 mg / 100 mL, preferably 0.0020 to 7.5 mg / 100 mL, more preferably 0.0080 to 3.0 mg / 100 mL, even more preferably 0.010 to 2.7 mg / 100 mL.
- the method for adjusting the cycloaspartyl glycine content is not particularly limited as long as the cycloaspartyl glycine content in the food or drink is within the above range.
- using commercially available cycloaspartyl glycine using synthetic cycloaspartyl glycine produced by chemical synthesis, enzymatic method, or microbial fermentation, or derived from animals and plants rich in cycloaspartyl glycine A heat-treated peptide can be used.
- cycloaspartyl glycine content in the food or drink is within a predetermined range, a sharp astringent taste peculiar to cycloaspartyl glycine is manifested regardless of the content of other cyclic dipeptides, Regardless of the content of other cyclic dipeptides, the sharp astringent taste of cycloaspartylglycine is reduced by adjusting the [glucose] / [maltose] weight ratio in the food or drink within a specific range.
- animal and plant-derived heat-treated peptide is not particularly limited, and for example, soybean peptide, tea peptide, malt peptide, whey peptide, collagen peptide and the like can be used. Of these, soybean peptides and tea peptides are preferred in the present invention.
- the animal and plant-derived peptide may be a protein or animal-derived protein prepared using a known method or a raw material containing protein, or a commercially available product may be used.
- Soybean peptide refers to a low molecular weight peptide obtained by subjecting soy protein to enzyme treatment or heat treatment to lower the molecular weight of the protein. Soybeans (scientific name: Glycine max) used as a raw material can be used without restriction of varieties and production areas, and can also be used in processed products such as pulverized products.
- tea peptide refers to a low molecular weight peptide derived from tea obtained by subjecting a tea (including tea leaves or tea husk) extract to enzyme treatment or heat treatment to lower the protein.
- tea leaves used as an extraction raw material, tea leaves (scientific name: Camellia sinensis) manufactured tea leaves such as leaves and stems can be extracted and ingested.
- the form is not limited to large leaves or powders. The harvest time of tea leaves can also be selected appropriately according to the desired flavor.
- malt peptide refers to a malt-derived low molecular weight peptide obtained by subjecting an extract obtained from malt or a pulverized product thereof to enzymatic treatment or heat treatment to lower the molecular weight of the protein. .
- malt peptide used as a raw material can be used without restriction of varieties and production areas, barley malt obtained by germinating barley seeds is particularly preferably used. In the present specification, barley malt may be simply referred to as malt.
- the raw material of whey peptide whey peptide is not particularly limited, and examples thereof include WPC (whey protein concentrate) and WPI (whey protein isolate) which are whey proteins.
- WPC whey protein concentrate
- WPI whey protein isolate
- the whey peptide is a product obtained by degrading these whey proteins with an enzyme or the like.
- There are various degrees of decomposition but when the degree of decomposition is low, the milky odor becomes strong and the liquidity after dissolution tends to be opaque (white turbidity). On the other hand, when the degree of decomposition is high, the liquidity at the time of dissolution becomes transparent, but it tends to increase bitterness and astringency.
- Collagen peptide refers to a low molecular peptide obtained by subjecting collagen or a pulverized product thereof to enzymatic treatment or heat treatment to lower the molecular weight of collagen.
- Collagen is a major protein in animal connective tissue and is the most abundant protein in mammalian bodies including humans.
- high-temperature heat treatment means that the treatment is performed for a certain period of time at a temperature of 100 ° C. or higher and a pressure exceeding atmospheric pressure.
- a pressure-resistant extraction device As the high-temperature and high-pressure treatment device, a pressure-resistant extraction device, a pressure cooker, an autoclave, or the like can be used according to conditions.
- the temperature in the high-temperature heat treatment is not particularly limited as long as it is 100 ° C or higher, but is preferably 100 ° C to 170 ° C, more preferably 110 ° C to 150 ° C, and still more preferably 120 ° C to 140 ° C.
- this temperature shows the value which measured the exit temperature of the extraction column, when using a pressure-resistant extraction apparatus as a heating apparatus, and when using an autoclave as a heating apparatus, it is the temperature of the center temperature in a pressure vessel. The measured value is shown.
- the pressure in the high-temperature heat treatment is not particularly limited as long as it is a pressure exceeding atmospheric pressure, but is preferably 0.101 MPa to 0.79 MPa, more preferably 0.101 MPa to 0.60 MPa, and even more preferably 0.101 MPa to 0. 48 MPa.
- the high-temperature heat treatment time is not particularly limited as long as a treated product containing cycloaspartylglycine is obtained, but is preferably about 15 minutes to 600 minutes, more preferably about 30 minutes to 500 minutes, and even more preferably 60 minutes to 300 minutes. About minutes.
- the high-temperature heat treatment conditions for the animal and plant derived peptides are not particularly limited as long as a treated product containing cycloaspartylglycine is obtained, but preferably [temperature: pressure: time] is [100 ° C. to 170 ° C .: 0.101 MPa to 0.79 MPa: 15 minutes to 600 minutes], more preferably [110 ° C. to 150 ° C .: 0.101 MPa to 0.60 MPa: 30 minutes to 500 minutes], and even more preferably [120 ° C. to 140 ° C .: 0.101 MPa. ⁇ 0.48 MPa: 60 minutes to 300 minutes].
- the specific cycloaspartyl glycine in the heat-treated peptide derived from animals and plants does not satisfy the desired content, the specific cycloaspartyl glycine to be deficient is appropriately determined using other animal or plant derived peptides, commercial products, or synthetic products. It can also be added.
- the [glucose] / [maltose] weight ratio in the food and drink of the present invention is 0.0050 or more, more preferably 0.010 or more, still more preferably 0.080 or more, and particularly preferably 0.10 or more.
- the upper limit of content of glucose in the food / beverage products of this invention is 5000 mg / 100 mL or less, Preferably it is 4550 mg / 100 mL or less, More preferably, it is 4250 mg / 100 mL or less, More preferably, it is 4170 mg / 100 mL or less.
- the range of glucose content in the food and drink of the present invention is 25 to 5000 mg / 100 mL, preferably 50 to 4550 mg / 100 mL, more preferably 350 to 4250 mg / 100 mL, and even more preferably 460 to 4170 mg / 100 mL.
- the lower limit of maltose content in the food / beverage products of this invention is 200 mg / 100 mL or more, Preferably it is 450 mg / 100 mL or more, More preferably, it is 600 mg / 100 mL or more, More preferably, it is 830 mg / 100 mL or more.
- the upper limit of content of maltose in the food and drink of the present invention is 5500 mg / 100 mL or less, preferably 4950 mg / 100 mL or less, more preferably 4750 mg / 100 mL or less, and even more preferably 4540 mg / 100 mL or less.
- the range of maltose content in the food and drink of the present invention is 200 to 5500 mg / 100 mL, preferably 450 to 4950 mg / 100 mL, more preferably 600 to 4750 mg / 100 mL, and even more preferably 830 to 4540 mg / mL. 100 mL.
- the content of glucose and maltose can be measured by known methods, for example, by spectroscopic methods such as HPLC method, LC-MS method, GC-MS method, LC method, GC method, near infrared method, etc. Can do.
- the method for adjusting the content of glucose and maltose is not particularly limited as long as the content of glucose and maltose in the food and drink is within the above range.
- commercially available products and synthetic products such as glucose and maltose can be used, and raw materials (such as foods and drinks and plants) containing glucose and maltose can be used.
- raw materials such as foods and drinks and plants
- the cycloaspartylglycine content (mg / 100 mL) (X) and the [glucose] / [maltose] weight ratio (Y) are Y ⁇ 11.02 ⁇ X ⁇ 0.154 and Y ⁇ It is preferable that 0.0255 ⁇ X 0.7454 is satisfied, and it is more preferable that Y ⁇ 6.6445 ⁇ X ⁇ 0.091 and Y ⁇ 0.49 ⁇ X 0.7837 are satisfied.
- the preferred ranges of the cycloaspartylglycine content and the [glucose] / [maltose] weight ratio are as described above, and the cycloaspartylglycine content and the [glucose] / [maltose] weight ratio are adjusted to the above ranges.
- the food / beverage products which have the favorable taste by which the sharp astringent taste peculiar to cyclo aspartyl glycine in food / beverage products was reduced can be obtained.
- the food / beverage products with favorable balance of the moderate astringent taste peculiar to cyclo aspartyl glycine and the sweetness derived from glucose, maltose, etc. are realizable.
- the balance between the moderate astringency unique to cycloaspartyl glycine and the sweetness derived from glucose, maltose, etc.” means that the sharp astringency of cycloaspartyl glycine is reduced and cycloaspalyl glycine is reduced. It means that a moderate astringent taste peculiar to rutile glycine and sweetness derived from glucose, maltose, etc. can be felt in a balanced manner.
- the type of the food or drink of the present invention is not particularly limited, and examples thereof include foods, beverages, food and drink compositions, food compositions, and beverage compositions.
- the food or drink of the present invention is preferably a beverage.
- the kind of drink is not specifically limited, Any of carbonated drinks, non-carbonated drinks, alcoholic drinks, non-alcoholic drinks, tea drinks, nutrition drinks, functional drinks and the like may be used.
- Preferred beverages in the present invention include tea beverages such as green tea, hoji tea, blended tea, barley tea, pearl tea, mate tea, jasmine tea, black tea, oolong tea, tochu tea, and puer tea.
- “blend tea” means a mixture of a plurality of tea beverages such as barley tea and pearl barley tea.
- the food and drink of the present invention may contain various additives depending on the type of the food and drink.
- various additives include sweeteners such as saccharides other than those described above, acidulants, fragrances, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, quality stabilizers, etc. Is mentioned.
- Container-packed food / beverage products The food / beverage products of the present invention may be packed in a container through a process such as sterilization as necessary. For example, a method of performing heat sterilization after filling the container with food or drink, a method of filling the container in an aseptic environment after sterilizing the food or drink, and the like can be used.
- the type of container is not particularly limited.
- a plastic container such as a plastic bottle, a paper container such as a paper pack, a glass container such as a glass bottle, a metal container such as an aluminum can or a steel can, an aluminum pouch, etc. Any container can be used as long as it is used for a product.
- the cycloaspartyl glycine content in the food or drink prepared in the step (a) is 0.0020 to 8.1 mg / 100 mL, 0.0080 to 3.0 mg / 100 mL, or 0.010 to 2 .7 mg / 100 mL.
- the [glucose] / [maltose] weight ratio in the food and drink adjusted in the step (b) is 0.010 to 10, 0.08 to 7.0, or 0.10 to 5.0. You can also
- the content (mg / 100 mL) of cycloaspartylglycine (X) and the weight ratio (Y) of [glucose] / [maltose] are Y ⁇ 11.02 ⁇ X ⁇ 0.154 and Including a step of adjusting to satisfy Y ⁇ 0.0255 ⁇ X 0.7454 and a step of adjusting to satisfy Y ⁇ 6.6445 ⁇ X ⁇ 0.091 and Y ⁇ 0.49 ⁇ X 0.7837 You can also
- the method for adjusting the cycloaspartyl glycine content and the method for adjusting the [glucose] / [maltose] weight ratio are not particularly limited.
- cycloaspartyl glycine, glucose and maltose are used. It mix
- the blending method of cycloaspartyl glycine, glucose and maltose is not particularly limited.
- commercially available or synthetic cycloaspartyl glycine, glucose or maltose may be blended, and cycloaspartyl glycine, glucose or maltose is contained. You may mix
- the content range of cycloaspartylglycine, glucose and maltose, the range of [glucose] / [maltose] weight ratio, and the like are as described above.
- the type of food and drink produced in the present invention is not particularly limited, but preferred food and drink in the present invention is a beverage.
- preferred food and drink in the present invention is a beverage.
- tea beverages such as tea, black tea, oolong tea, Tochu tea, and Pu'er tea.
- the method for producing a food or drink according to the present invention may include a step of blending an additive or the like usually blended in the food or beverage, or a step of packing the food or drink in a container.
- the kind of additive and a container are as above-mentioned, A well-known method can be used about the method of container filling.
- the various steps described above may be performed in any order, and the content and weight ratio of the finally obtained food or drink may be within a predetermined range.
- the present invention is a method for reducing the sharp astringent taste of cycloaspartyl glycine in food and drink, comprising (a) cycloaspartyl glycine A step of adjusting the cycloaspartyl glycine content in the food and drink to 0.0020 to 7.5 mg / 100 mL, and (b) blending glucose and maltose to produce [glucose] / [ Maltose], wherein the weight ratio is adjusted to 0.005 to 15.
- the cycloaspartyl glycine content in the food or drink prepared in the step (a) is 0.0020 to 8.1 mg / 100 mL, 0.0080 to 3.0 mg / 100 mL, or 0.010 to 2 .7 mg / 100 mL.
- the [glucose] / [maltose] weight ratio in the food and drink adjusted in the step (b) is 0.010 to 10, 0.08 to 7.0, or 0.10 to 5.0. You can also
- the content (mg / 100 mL) of cycloaspartylglycine (X) and the [glucose] / [maltose] weight ratio (Y) are Y ⁇ 11.02 ⁇ X ⁇ 0.154 and Y Including adjusting to satisfy ⁇ 0.0255 ⁇ X 0.7454 , or adjusting to satisfy Y ⁇ 6.6445 ⁇ X ⁇ 0.091 and Y ⁇ 0.49 ⁇ X 0.7837 You can also
- the content range of cycloaspartylglycine, glucose and maltose, the range of the [glucose] / [maltose] weight ratio, etc. are as described above.
- the method for adjusting the content of cycloaspartylglycine and the method for adjusting the [glucose] / [maltose] weight ratio are as described above.
- the type of food and drink in the method is not particularly limited, but preferred food and drink in the present invention is a beverage.
- preferred food and drink in the present invention is a beverage.
- green tea, hoji tea, blended tea, barley tea, pearl tea, mate tea, jasmine tea, black tea tea drinks such as oolong tea, tochu tea, and puer tea.
- blended with food-drinks, and the process of packing food / beverage products can also be included.
- the kind of additive and a container are as above-mentioned, A well-known method can be used about the method of container filling.
- the various steps may be performed in any order as long as the content or weight ratio of the finally obtained food or drink is within a predetermined range.
- Example 1 Evaluation of the effect of [glucose] / [maltose] weight ratio on the sharp astringent taste of cycloaspartylglycine
- Sample beverages were prepared by changing the sensory evaluation test. The preparation method of each sample beverage and the method of sensory evaluation test are shown below.
- sample beverages 1-19> The content of cycloaspartylglycine in the sample beverage is 0.00050, 0.0025, 0.010, 0.1, 2.7, 8.1, or 15 mg / 100 mL, and [glucose] / [ Maltose] cycloaspartyl glycine (stock concentration: 1 mg / mL), glucose (stock solution concentration: 0, 0.010, 0.10, 1.0, 5.0, 10, or 30) 100 mg / mL) and maltose (stock solution concentration: 100 mg / mL) were mixed to prepare sample beverages 1 to 19. Cycloaspartyl glycine was used with a purity of> 99% manufactured by Bechem, and glucose and maltose were standard grades manufactured by Nacalai Tesque with a purity> 99%.
- sample beverages 20-23 > 0.2 g of heat-treated soybean peptide (soy extract), 0.2 g of heat-treated tea peptide (tea extract), 0.05 g of heat-treated collagen peptide (collagen extract), or heat-treated whey peptide (whey extract)
- Sample beverages 20 to 23 were prepared by mixing glucose and maltose with the peptide heat-treated product so that 2 g was mixed and the [glucose] / [maltose] weight ratio in the sample beverage was 1.0.
- Various peptide heat-treated products were prepared by the following methods.
- soybean peptide heat-treated product obtained by heat-treating soybean peptide and then freeze-drying it was used.
- the soybean peptide heat-treated product was produced by treating soybean peptide in a liquid at high temperature and high pressure. Specifically, about 15 ml of distilled water is added to 3 g of soybean peptide (High New AM, manufactured by Fuji Oil Co., Ltd.), and the mixture is placed in an autoclave (produced by Tommy Seiko Co., Ltd.) at a high temperature of 135 ° C., 0.31 MPa for 3 hours. High pressure treatment was added. Thereafter, freeze-dried powdered soybean peptide heat-treated product (soybean extract) was obtained.
- the pre-extracted tea (teacup) was subjected to enzyme decomposition treatment.
- Pour 200g of 50 ° C hot water into the bowl (total amount) add 1g of protease (trade name: Protin NY100, manufactured by Daiwa Kasei Co., Ltd.), and stir with a stir bar (300rpm) in a 55 ° C water bath For 3 hours. Thereafter, the enzyme was inactivated by maintaining at 95 ° C. for 30 minutes.
- protease trade name: Protin NY100, manufactured by Daiwa Kasei Co., Ltd.
- This enzyme-treated solution was subjected to heat treatment in the form of a tea liquid mixture without solid-liquid separation.
- the heat treatment was performed in a high temperature high pressure fluid at 135 ° C. for 3 hours in an autoclave (manufactured by Tommy Seiko).
- the treated liquid was filtered through 140 mesh to obtain a heat-treated tea peptide.
- freeze-dried powdered tea peptide heat-treated product (tea extract) was obtained.
- Sample beverages 24-28 were prepared by blending commercially available blended tea beverages with cycloaspartyl glycine (chemically synthesized product) or various heat-treated peptides. Cycloaspartyl glycine was mixed with 0.1 mL of a stock solution concentration: 1 mg / mL, and various peptide heat-treated products were mixed with 0.05 g or 0.2 g prepared by the above method.
- beverages having cycloaspartyl glycine content and glucose / maltose weight ratio within the scope of the present invention have all sensory evaluation points of 3 or more, and are sharp as peculiar to cycloaspartyl glycine in beverages. It was revealed that the astringent taste was reduced and the balance between the moderate astringent taste peculiar to cycloaspartylglycine and the sweetness derived from glucose, maltose and the like was good, and the drinkability was excellent. In addition, as shown in Table 2, it was shown that the effects of the present invention can also be obtained when the cycloaspartyl glycine content is adjusted using various peptide heat-treated products.
- the present invention provides a new means for preparing a food / beverage product having a good taste in which the sharp astringency of cycloaspartyl glycine in the food / beverage product is reduced, the industrial applicability is high.
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Abstract
Description
(1)シクロアスパルチルグリシン、グルコース、及びマルトースを含有する飲食品であって、
飲食品中のシクロアスパルチルグリシン含有量が0.0020~7.5mg/100mLであり、
飲食品中のマルトース含有量に対するグルコース含有量の重量比([グルコース]/[マルトース]重量比)が0.005~15である、前記飲食品。
(2)前記シクロアスパルチルグリシン含有量が0.0080~3.0mg/100mLである、(1)に記載の飲食品。
(3)飲食品中の前記[グルコース]/[マルトース]重量比が0.08~7.0である、(1)又は(2)に記載の飲食品。
(4)前記シクロアスパルチルグリシン含有量(mg/100mL)(X)と、飲食品中の前記[グルコース]/[マルトース]重量比(Y)が、Y≦11.02×X-0.154及びY≧0.0255×X0.7454を満たす、(1)~(3)のいずれかに記載の飲食品。
(5)前記シクロアスパルチルグリシン含有量(mg/100mL)(X)と、飲食品中の前記[グルコース]/[マルトース]重量比(Y)が、Y≦6.6445×X-0.091及びY≧0.49×X0.7837を満たす、(1)~(4)のいずれかに記載の飲食品。
(6)シクロアスパルチルグリシンが動植物由来ペプチド熱処理物として配合されたものである、(1)~(5)のいずれかに記載の飲食品。
(7)前記動植物由来ペプチド熱処理物が、大豆ペプチド、茶ペプチド、ホエイペプチド、又はコラーゲンペプチドから得られたものである、(6)に記載の飲食品。
(8)茶飲料である、(1)~(7)のいずれかに記載の飲食品。
(9)ブレンド茶飲料である、(8)に記載の飲食品。
(10)容器詰めされたものである、(1)~(9)のいずれかに記載の飲食品。
(11)飲食品の製造方法であって、
(a)シクロアスパルチルグリシンを配合して、飲食品中のシクロアスパルチルグリシン含有量を0.0020~7.5mg/100mLに調整する工程、及び、
(b)グルコース及びマルトースを配合して、飲食品中のマルトース含有量に対するグルコース含有量の重量比([グルコース]/[マルトース]重量比)を0.005~15に調整する工程、
を含む、前記製造方法。
(12)工程(a)において調整される、シクロアスパルチルグリシン含有量が0.0080~3.0mg/100mLである、(11)に記載の製造方法。
(13)工程(b)において調整される、飲食品中の[グルコース]/[マルトース]重量比が0.08~7.0である、(11)又は(12)に記載の製造方法。
(14)飲食品におけるシクロアスパルチルグリシンの鋭い収斂味を低減する方法であって、
(a)シクロアスパルチルグリシンを配合して、飲食品中のシクロアスパルチルグリシン含有量を0.0020~7.5mg/100mLに調整する工程、及び、
(b)グルコース及びマルトースを配合して、飲食品中のマルトース含有量に対するグルコース含有量の重量比([グルコース]/[マルトース]重量比)を0.005~15に調整する工程、
を含む、前記方法。
(15)工程(a)において調整される、飲食品中のシクロアスパルチルグリシン含有量が0.0080~3.0mg/100mLである、(14)に記載の方法。
(16)工程(b)において調整される、飲食品中の[グルコース]/[マルトース]重量比が0.08~7.0である、(14)又は(15)に記載の方法。
本発明の一態様は、シクロアスパルチルグリシン、グルコース、及びマルトースを含有する飲食品であって、飲食品中のシクロアスパルチルグリシン含有量が特定の範囲内であり、飲食品中のマルトース含有量に対するグルコース含有量の重量比([グルコース]/[マルトース]重量比)が特定の範囲内である、前記飲食品である。なお、本明細書において、「マルトース含有量に対するグルコース含有量の重量比」を、単に、「[グルコース]/[マルトース]重量比」と称する場合がある。
本発明におけるシクロアスパルチルグリシンは環状ジペプチドの一種であり、アスパラギン酸とグリシンとが脱水縮合することにより生成したジケトピペラジン構造を有する化合物のことをいう。
本明細書において「動植物由来ペプチド」は特に限定されないが、例えば、大豆ペプチド、茶ペプチド、麦芽ペプチド、ホエイペプチド、コラーゲンペプチド等を用いることができる。これらのうち、本発明では大豆ペプチド及び茶ペプチドが好ましい。動植物由来ペプチドは、公知の方法を用いて動植物由来のタンパク質又はタンパク質を含む原料から調製したものを用いてもよく、或いは市販品を用いてもよい。
本明細書でいう「大豆ペプチド」とは、大豆タンパク質に酵素処理や熱処理を施し、タンパク質を低分子化することによって得られる低分子ペプチドをいう。原料となる大豆(学名:Glycine max)は品種や産地などの制限なく用いることができ、粉砕品などの加工品段階のものを用いることもできる。
本明細書でいう「茶ペプチド」とは、茶(茶葉や茶殻を含む)抽出物に酵素処理や熱処理を施し、タンパク質を低分子化することによって得られる茶由来の低分子ペプチドをいう。抽出原料となる茶葉としては、茶樹(学名:Camellia sinensis)を用いて製造された茶葉の葉、茎など、抽出して摂取可能な部位を使用することができる。また、その形態も大葉、粉状など制限されない。茶葉の収穫期についても、所望する香味に合わせて適宜選択できる。
本明細書でいう「麦芽ペプチド」とは、麦芽又はその粉砕物から得られる抽出物に酵素処理や熱処理を施し、タンパク質を低分子化することによって得られる麦芽由来の低分子ペプチドをいう。原料となる麦芽ペプチドは、品種や産地などの制限なく用いることができるが、特に大麦の種子を発芽させた大麦麦芽が好適に用いられる。なお、本明細書では大麦麦芽のことを単に麦芽と表記することもある。
ホエイペプチドの原料は、特に限定されないが、例えば、乳清タンパク質であるWPC(ホエイ・プロテイン・コンセントレート)、WPI(ホエイ・プロテイン・アイソレート)等が挙げられる。ホエイペプチドは、これらの乳清タンパク質を酵素等で分解したものをいう。分解度は種々あるが分解度が低いと、乳臭が強くなり溶解後の液性が不透明(白濁)であるという傾向を有する。一方、分解度が高いと溶解時の液性が透明になるが、苦味・渋味が増加するという傾向を有する。
本明細書でいう「コラーゲンペプチド」とは、コラーゲン又はその粉砕物を酵素処理や熱処理を施し、コラーゲンを低分子化することによって得られる低分子ペプチドをいう。コラーゲンは動物の結合組織の主要なタンパク質であり、ヒトを含めた哺乳類の身体に最も大量に含まれるタンパク質である。
上述した通り、動植物由来ペプチドを高温加熱処理することで、シクロアスパルチルグリシンを豊富に含む動植物由来ペプチド熱処理物を得ることができる。本明細書において「高温加熱処理」とは、100℃以上の温度かつ大気圧を超える圧力下で一定時間処理することを意味する。高温高圧処理装置としては、耐圧性抽出装置や圧力鍋、オートクレーブなどを条件に合わせて用いることができる。
本発明の飲食品における[グルコース]/[マルトース]重量比が低すぎたり高すぎたりすると、シクロアスパルチルグリシン由来の収斂味の低減効果が得られにくくなる場合がある。本発明の飲食品における[グルコース]/[マルトース]重量比は、0.0050以上、より好ましくは0.010以上、さらにより好ましくは0.080以上、特に好ましくは0.10以上である。また、本発明の飲食品における[グルコース]/[マルトース]重量比の上限値は、15以下、好ましくは10以下、より好ましくは7.0以下、さらにより好ましくは5.0以下である。典型的には、本発明の飲食品における[グルコース]/[マルトース]重量比の範囲は、0.0050~15、好ましくは0.010~10、より好ましくは0.080~7.0、さらにより好ましくは0.10~5.0である。
本発明の飲食品は、飲食品中のシクロアスパルチルグリシン特有の鋭い収斂味を抑制し、良好な味わいを有する飲食品を提供するという観点から、シクロアスパルチルグリシン含有量(mg/100mL)(X)と、[グルコース]/[マルトース]重量比(Y)が、Y≦11.02×X-0.154及びY≧0.0255×X0.7454を満たすことが好ましく、Y≦6.6445×X-0.091及びY≧0.49×X0.7837を満たすことがより好ましい。
本発明の一態様は、シクロアスパルチルグリシン、グルコース、及びマルトースを含有する飲食品であって、飲食品中のシクロアスパルチルグリシン含有量が特定の範囲内にあり、飲食品中の[グルコース]/[マルトース]重量比が特定の範囲内にある、前記飲食品である。
本発明の飲食品は、上記に示した各種成分のほか、飲食品の種類に応じて、各種添加剤等が配合されていてもよい。各種添加剤としては、例えば、上記以外の糖類等の甘味料、酸味料、香料、ビタミン、色素類、酸化防止剤、乳化剤、保存料、エキス類、食物繊維、pH調整剤、品質安定剤等が挙げられる。
本発明の飲食品は、必要に応じて殺菌等の工程を経て、容器詰めしたものであってもよい。例えば、飲食品を容器に充填した後に加熱殺菌等を行う方法や、飲食品を殺菌してから無菌環境下で容器に充填する方法などを用いることができる。
ある態様では、本発明は飲食品の製造方法であって、(a)シクロアスパルチルグリシンを配合して、飲食品中のシクロアスパルチルグリシン含有量を0.0020~7.5mg/100mLに調整する工程、及び、(b)グルコース及びマルトースを配合して、飲食品中の[グルコース]/[マルトース]重量比を0.005~15に調整する工程、を含む、前記製造方法である。また、前記工程(a)で調整される、飲食品中のシクロアスパルチルグリシン含有量は、0.0020~8.1mg/100mL、0.0080~3.0mg/100mL、又は0.010~2.7mg/100mLとすることもできる。さらに、前記工程(b)で調整される、飲食品中の[グルコース]/[マルトース]重量比は、0.010~10、0.08~7.0、又は0.10~5.0とすることもできる。
ある態様では、本発明は飲食品におけるシクロアスパルチルグリシンの鋭い収斂味を低減する方法であって、(a)シクロアスパルチルグリシンを配合して、飲食品中のシクロアスパルチルグリシン含有量を0.0020~7.5mg/100mLに調整する工程、及び、(b)グルコース及びマルトースを配合して、飲食品中の[グルコース]/[マルトース]重量比を0.005~15に調整する工程、を含む、前記製造方法である。また、前記工程(a)で調整される、飲食品中のシクロアスパルチルグリシン含有量は、0.0020~8.1mg/100mL、0.0080~3.0mg/100mL、又は0.010~2.7mg/100mLとすることもできる。さらに、前記工程(b)で調整される、飲食品中の[グルコース]/[マルトース]重量比は、0.010~10、0.08~7.0、又は0.10~5.0とすることもできる。
飲料中のシクロアスパルチルグリシンの含有量と[グルコース]/[マルトース]重量比を様々に変えてサンプル飲料を調製し、それぞれについて官能評価試験を行った。各サンプル飲料の調製方法及び官能評価試験の方法を以下に示す。
サンプル飲料中のシクロアスパルチルグリシン含有量が0.00050、0.0025、0.010、0.1、2.7、8.1、又は15mg/100mLとなり、サンプル飲料中の[グルコース]/[マルトース]重量比が0、0.010、0.10、1.0、5.0、10、又は30となるように、シクロアスパルチルグリシン(原液濃度:1mg/mL)、グルコース(原液濃度:100mg/mL)及びマルトース(原液濃度:100mg/mL)を混合しサンプル飲料1~19を調製した。なお、シクロアスパルチルグリシンはBechem社製の純度>99%のものを使用し、グルコース及びマルトースはナカライテスク社製の規格一級で純度>99%のものを使用した。
サンプル飲料に大豆ペプチド熱処理物(大豆エキス)0.2g、茶ペプチド熱処理物(茶エキス)0.2g、コラーゲンペプチド熱処理物(コラーゲンエキス)0.05g、又はホエイペプチド熱処理物(ホエイエキス)0.2gを配合し、かつサンプル飲料中の[グルコース]/[マルトース]重量比が1.0となるように、グルコース及びマルトースと、前記ペプチド熱処理物を混合してサンプル飲料20~23を調製した。なお、各種ペプチド熱処理物は下記方法で調製した。
大豆ペプチド熱処理物として、大豆ペプチドを加熱処理した後に凍結乾燥したものを用いた。大豆ペプチド熱処理物は、大豆ペプチドを液体中にて高温高圧処理して製造した。具体的には、大豆ペプチド(ハイニュートAM、不二製油社製)3gに、約15mlの蒸留水を加え、オートクレーブ(トミー精工社製)に入れて、135℃、0.31MPa、3時間高温高圧処理を加えた。その後に凍結乾燥することで粉末の大豆ペプチド熱処理物(大豆エキス)を得た。
植物体として、鹿児島県産の一番茶茶葉(品種:やぶきた、全窒素:6.3%)を用いた。この茶に対して、まず、水溶性タンパク質を低減する前処理(3回の前抽出)を行った。すなわち、茶10gに対して、熱湯200gを加えて適宜攪拌し、5分間抽出を行った。抽出終了後、140メッシュでろ過し、抽出残渣(茶滓)を回収した。この茶滓に対して、200gの熱湯を注ぎ5分間抽出を行って茶滓を回収した。再度、この茶滓に対して同様に抽出処理を行い茶滓を回収した。
コラーゲンペプチド(MDP1、ニッピ社)を蒸留水に250mg/mLとなるよう加え、オートクレーブ(トミー精工社製)に入れて、135℃、0.31MPa、10時間高温高圧処理を加えて、コラーゲンペプチド熱処理物を得た。
ホエイペプチドPeptigenIF-3090(アーラフーズ社製、平均分子量300~400)、平均分子量440のホエイペプチド、又はカゼインペプチドCU2500A(森永乳業社製、平均分子量375)3gに30mlの蒸留水を加え、オートクレーブ(トミー精工社製)に入れて、135℃、0.31MPa、3時間高温高圧処理を加えて、ホエイペプチド熱処理物を調製した。
サンプル飲料24~28は市販品のブレンド茶飲料に、シクロアスパルチルグリシン(化学合成品)又は各種ペプチド熱処理物を配合して調製した。シクロアスパルチルグリシンは原液濃度:1mg/mLの溶液を0.1mL配合し、各種ペプチド熱処理物は前記の方法で調製したものを0.05g又は0.2g配合した。
サンプル飲料1~28について、専門パネラー3名による官能評価を実施した。具体的には、各専門パネラーごとに下記基準に基づいて点数付けを行い、その平均点を表1~3に示した。平均点3点以上のものが好ましい飲料であると判定した。
5点:シクロアスパルチルグリシン由来の鋭い収斂味を感じず、甘さとのバランスもとれ、非常に好ましく飲める。
4点:シクロアスパルチルグリシン由来の鋭い収斂味をほぼ感じず、甘さとのバランスもとれ好ましく飲める。
3点:シクロアスパルチルグリシン由来の鋭い収斂味は残るが、甘さとのバランスもとれ飲める。
2点:シクロアスパルチルグリシン由来の鋭い収斂味が厳しく、また甘さとのバランスもとれておらず飲みにくい。
1点:シクロアスパルチルグリシン由来の鋭い収斂味が非常に厳しく、とても飲めない。
0点:鋭い収斂味を感じず、課題なし。
Claims (16)
- シクロアスパルチルグリシン、グルコース、及びマルトースを含有する飲食品であって、
飲食品中のシクロアスパルチルグリシン含有量が0.0020~7.5mg/100mLであり、
飲食品中のマルトース含有量に対するグルコース含有量の重量比([グルコース]/[マルトース]重量比)が0.005~15である、前記飲食品。 - 前記シクロアスパルチルグリシン含有量が0.0080~3.0mg/100mLである、請求項1に記載の飲食品。
- 飲食品中の前記[グルコース]/[マルトース]重量比が0.08~7.0である、請求項1又は2に記載の飲食品。
- 前記シクロアスパルチルグリシン含有量(mg/100mL)(X)と、飲食品中の前記[グルコース]/[マルトース]重量比(Y)が、Y≦11.02×X-0.154及びY≧0.0255×X0.7454を満たす、請求項1~3のいずれか1項に記載の飲食品。
- 前記シクロアスパルチルグリシン含有量(mg/100mL)(X)と、飲食品中の前記[グルコース]/[マルトース]重量比(Y)が、Y≦6.6445×X-0.091及びY≧0.49×X0.7837を満たす、請求項1~4のいずれか1項に記載の飲食品。
- シクロアスパルチルグリシンが動植物由来ペプチド熱処理物として配合されたものである、請求項1~5のいずれか1項に記載の飲食品。
- 前記動植物由来ペプチド熱処理物が、大豆ペプチド、茶ペプチド、ホエイペプチド、又はコラーゲンペプチドから得られたものである、請求項6に記載の飲食品。
- 茶飲料である、請求項1~7のいずれか1項に記載の飲食品。
- ブレンド茶飲料である、請求項8に記載の飲食品。
- 容器詰めされたものである、請求項1~9のいずれか1項に記載の飲食品。
- 飲食品の製造方法であって、
(a)シクロアスパルチルグリシンを配合して、飲食品中のシクロアスパルチルグリシン含有量を0.0020~7.5mg/100mLに調整する工程、及び、
(b)グルコース及びマルトースを配合して、飲食品中のマルトース含有量に対するグルコース含有量の重量比([グルコース]/[マルトース]重量比)を0.005~15に調整する工程、
を含む、前記製造方法。 - 工程(a)において調整される、シクロアスパルチルグリシン含有量が0.0080~3.0mg/100mLである、請求項11に記載の製造方法。
- 工程(b)において調整される、飲食品中の[グルコース]/[マルトース]重量比が0.08~7.0である、請求項11又は12に記載の製造方法。
- 飲食品におけるシクロアスパルチルグリシンの鋭い収斂味を低減する方法であって、
(a)シクロアスパルチルグリシンを配合して、飲食品中のシクロアスパルチルグリシン含有量を0.0020~7.5mg/100mLに調整する工程、及び、
(b)グルコース及びマルトースを配合して、飲食品中のマルトース含有量に対するグルコース含有量の重量比([グルコース]/[マルトース]重量比)を0.005~15に調整する工程、
を含む、前記方法。 - 工程(a)において調整される、飲食品中のシクロアスパルチルグリシン含有量が0.0080~3.0mg/100mLである、請求項14に記載の方法。
- 工程(b)において調整される、飲食品中の[グルコース]/[マルトース]重量比が0.08~7.0である、請求項14又は15に記載の方法。
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JP2018557748A JP7113761B2 (ja) | 2016-12-21 | 2017-12-18 | シクロアスパルチルグリシン、グルコース、及びマルトースを含有する飲食品 |
ES17882885T ES2957286T3 (es) | 2016-12-21 | 2017-12-18 | Alimentos y bebidas que contienen ciclo(aspartil-glicina), glucosa y maltosa |
KR1020197020942A KR20190095420A (ko) | 2016-12-21 | 2017-12-18 | 시클로아스파르틸글리신, 글루코오스, 및 말토오스를 함유하는 음식품 |
EP17882885.1A EP3560345B1 (en) | 2016-12-21 | 2017-12-18 | Food and beverages containing cyclo(aspartyl-glycine), glucose, and maltose |
CN201780079083.XA CN110099574B (zh) | 2016-12-21 | 2017-12-18 | 含有环天冬氨酰甘氨酸、葡萄糖及麦芽糖的饮食品 |
US16/471,742 US11510427B2 (en) | 2016-12-21 | 2017-12-18 | Food and beverages containing cyclo(aspartyl-glycine), glucose, and maltose |
AU2017381501A AU2017381501B2 (en) | 2016-12-21 | 2017-12-18 | Food and beverages containing cyclo(aspartyl-glycine), glucose, and maltose |
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JP2016-247615 | 2016-12-21 | ||
JP2016247615 | 2016-12-21 |
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US (1) | US11510427B2 (ja) |
EP (1) | EP3560345B1 (ja) |
JP (1) | JP7113761B2 (ja) |
KR (1) | KR20190095420A (ja) |
CN (1) | CN110099574B (ja) |
AU (1) | AU2017381501B2 (ja) |
ES (1) | ES2957286T3 (ja) |
TW (1) | TWI751247B (ja) |
WO (1) | WO2018117000A1 (ja) |
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JP2003252896A (ja) | 2002-02-26 | 2003-09-10 | Toyohashi University Of Technology | 高温高圧水を用いた環状ペプチドの合成方法 |
JP2012517998A (ja) | 2009-12-25 | 2012-08-09 | サントリーホールディングス株式会社 | 学習意欲改善剤 |
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EP2462812A1 (en) * | 2010-12-08 | 2012-06-13 | Nestec S.A. | Instant drink powders comprising hydrolyzed whole grain |
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SG11201510062VA (en) * | 2013-06-10 | 2016-01-28 | Suntory Holdings Ltd | Plant extract containing diketopiperazine and method for producing same |
EP3158997A1 (en) | 2014-06-20 | 2017-04-26 | Suntory Holdings Limited | Composition with high content of cyclic dipeptide |
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- 2017-12-18 US US16/471,742 patent/US11510427B2/en active Active
- 2017-12-18 WO PCT/JP2017/045235 patent/WO2018117000A1/ja unknown
- 2017-12-18 JP JP2018557748A patent/JP7113761B2/ja active Active
- 2017-12-18 ES ES17882885T patent/ES2957286T3/es active Active
- 2017-12-18 EP EP17882885.1A patent/EP3560345B1/en active Active
- 2017-12-18 AU AU2017381501A patent/AU2017381501B2/en active Active
- 2017-12-18 CN CN201780079083.XA patent/CN110099574B/zh active Active
- 2017-12-18 KR KR1020197020942A patent/KR20190095420A/ko not_active Application Discontinuation
- 2017-12-19 TW TW106144539A patent/TWI751247B/zh active
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Also Published As
Publication number | Publication date |
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AU2017381501B2 (en) | 2022-02-24 |
US20190328015A1 (en) | 2019-10-31 |
JP7113761B2 (ja) | 2022-08-05 |
AU2017381501A1 (en) | 2019-07-11 |
TW201832669A (zh) | 2018-09-16 |
JPWO2018117000A1 (ja) | 2019-10-24 |
EP3560345B1 (en) | 2023-08-09 |
EP3560345A1 (en) | 2019-10-30 |
EP3560345A4 (en) | 2020-08-26 |
KR20190095420A (ko) | 2019-08-14 |
ES2957286T3 (es) | 2024-01-16 |
CN110099574A (zh) | 2019-08-06 |
US11510427B2 (en) | 2022-11-29 |
TWI751247B (zh) | 2022-01-01 |
CN110099574B (zh) | 2023-02-28 |
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