JP2000316519A - Flavor-improving agent, and food and beverage improved with flavor by the same - Google Patents
Flavor-improving agent, and food and beverage improved with flavor by the sameInfo
- Publication number
- JP2000316519A JP2000316519A JP11132617A JP13261799A JP2000316519A JP 2000316519 A JP2000316519 A JP 2000316519A JP 11132617 A JP11132617 A JP 11132617A JP 13261799 A JP13261799 A JP 13261799A JP 2000316519 A JP2000316519 A JP 2000316519A
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- JP
- Japan
- Prior art keywords
- flavor
- food
- mannooligosugar
- mannooligosaccharide
- beverage
- Prior art date
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は飲食物の風味改良剤
及びそれを用いて風味の改良された飲食物に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food or drink flavor improving agent and a food or drink having improved flavor using the same.
【０００２】[0002]
【従来の技術】食品には、大きく分けて、安全性、栄養
性、嗜好性、貯蔵性、利便性及び経済性の6つの要素が
求められ、なかでも嗜好性は極めて重要な要素である。
甘味、酸味、塩味、苦味、旨味の基本味に辛味、渋味を
含めた味覚、これにこくと香りが加わって風味更には
色、形、音などを含めたいわゆる食味によって上述の嗜
好性が決定づけられている。2. Description of the Related Art Food can be roughly divided into six elements, namely, safety, nutrition, taste, storability, convenience and economy. Among them, taste is a very important element.
The above-mentioned palatability is enhanced by the so-called taste including the basic taste of sweet, sour, salty, bitter, and umami, including pungency and astringency, and the flavor, and also the color, shape, sound, etc. Determined.
【０００３】食塩は塩味を呈する代表的な物質である
が、味質改善の他に、浸透圧による保存性の向上や小麦
粉製品及び練り製品の結着性向上などの多様な改善効果
が知られており、多くの食品に広く利用されている。食
塩含有量は、例えば農産加工品では０．８重量％以上、
水産加工品では０．５重量％以上、調味料では０．４重
量％以上、畜産加工品では０．２重量％以上と言われて
いる。ところで食塩を含有する食品では、塩味をより緩
和しマイルドなものにする、いわゆる”塩かど”をと
り、風味を向上させる試みが以前から強く求められてお
り、例えば、グリチルリチンやステビア等の甘味料、グ
リシンやグルタミン酸等のアミノ酸或いは5’−リボヌ
クレオチド等の核酸やコハク酸等の有機酸を同時に添加
する方法が提案されている。しかし、塩味は後を引く持
続的な味質であるため、例えば甘味料を添加しても、持
続的に甘味を呈する甘味料でなければ逆に塩味や苦味を
強く感じるようになってしまう。また、アミノ酸や核酸
では、アミノ酸特有のアミノ酸臭や核酸の独特な味質な
どから添加量が制限され、単独では塩かどをとるには未
だ不十分であると指摘されている。[0003] Salt is a typical substance exhibiting a salty taste, but in addition to improving taste quality, various improving effects such as improvement of storage stability by osmotic pressure and improvement of binding properties of flour products and kneaded products are known. And is widely used in many foods. The salt content is, for example, 0.8% by weight or more for processed agricultural products,
It is said that it is 0.5% by weight or more for processed fishery products, 0.4% by weight or more for seasonings, and 0.2% by weight or more for livestock processed products. By the way, in foods containing salt, there has been a strong demand for attempts to improve the flavor by taking a so-called "salt corner" that makes the salty taste more mild and milder, and for example, sweeteners such as glycyrrhizin and stevia. A method has been proposed in which amino acids such as glycine and glutamic acid, nucleic acids such as 5′-ribonucleotide, and organic acids such as succinic acid are simultaneously added. However, since the salty taste is a persistent and lasting taste, even if, for example, a sweetener is added, a salty or bitter taste will be strongly felt if the sweetener does not continuously exhibit sweetness. In addition, it has been pointed out that the amount of amino acids and nucleic acids to be added is limited due to the amino acid smell peculiar to the amino acids and the unique taste of the nucleic acids, etc., and it is still insufficient to obtain a salt by itself.
【０００４】[0004]
【発明が解決しようとする課題】本発明は上記事実を考
慮し、安全性及び経済性を有し、より健康的な素材を用
いて食塩の塩かどをとり、かつ食塩が低減化されても相
応の旨味を与えることのできる飲食物の風味改良剤及び
それを用いて風味の改良された飲食物を提供することを
目的とするものである。SUMMARY OF THE INVENTION In view of the above facts, the present invention is safe and economical, uses more healthy ingredients to remove salt from salt, and reduces the amount of salt. It is an object of the present invention to provide a food and beverage flavor improver capable of giving a proper taste and a food and drink having an improved flavor using the same.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、このよう
な課題を解決するために鋭意検討した結果、飲食物にβ
−マンノオリゴ糖を添加配合することによって風味が向
上され、こく味が増すということを見い出し、本発明を
完成するに到った。Means for Solving the Problems The present inventors have conducted intensive studies in order to solve such problems and found that β
-It has been found that the flavor is improved by adding and blending mannooligosaccharides, and the body taste is increased, and the present invention has been completed.
【０００６】すなわち、第一の発明はβ−マンノオリゴ
糖を含有してなることを特徴とする風味改良剤を要旨と
するものである。また、第二の発明はβ−マンノオリゴ
糖を含有してなることを特徴とする飲食物を要旨とする
ものである。[0006] That is, the first invention is a gist of a flavor improver characterized by containing β-mannooligosaccharide. Further, the second invention has a gist of a food or drink characterized by containing a β-mannooligosaccharide.
【０００７】[0007]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明に用いられるβ−マンノオリゴ糖とは、２〜１０
個のマンノースがβ結合したオリゴ糖を主成分とするも
のであり、β結合は、β−１，１、β−１，２、β−
１，３、β−１，４、β−１，６結合等が挙げられる。
このようなマンノオリゴ糖は市販されているので、市販
品を使用すればよい。また、グアーガム、ローカストビ
ーンガム、コプラミール等の植物由来のマンナンを酵素
や酸を用いて分解したり、酵素β−マンノシダーゼの縮
合反応によってマンノースから製造することができる。
本発明においては、いかなる製法のβ−マンノオリゴ糖
であっても使用することができる。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The β-mannooligosaccharide used in the present invention is 2 to 10
Β-linked oligosaccharides containing β-linked oligosaccharides containing β-1,1, β-1,2, β-
1,3, β-1,4, β-1,6 bonds and the like.
Since such mannooligosaccharides are commercially available, commercially available products may be used. In addition, plant-derived mannan such as guar gum, locust bean gum, and copra meal can be decomposed using an enzyme or an acid, or can be produced from mannose by a condensation reaction with the enzyme β-mannosidase.
In the present invention, β-mannooligosaccharides of any production method can be used.
【０００８】上述のような方法で製造したβ−マンノオ
リゴ糖の分析は、高速液体カラムクロマトグラフィーに
より行うことができる。分析用カラムとしては、バイオ
ラッド社製アミネックスＨＰＸ−８７Ｐを用い、カラム
温度８５℃、流速０．６ｍｌ／ｍｉｎとし、水で溶出を
行う。糖の検出は示差屈折計を用い、標準品の定量値か
らβ−マンノオリゴ糖の濃度を求める。The analysis of β-mannooligosaccharide produced by the above method can be performed by high performance liquid column chromatography. As an analytical column, Aminex HPX-87P manufactured by Bio-Rad is used, and elution is performed with water at a column temperature of 85 ° C. and a flow rate of 0.6 ml / min. For the detection of sugar, the concentration of β-mannooligosaccharide is determined from the quantitative value of the standard using a differential refractometer.
【０００９】本発明の風味改良剤は、上記のようなβ−
マンノオリゴ糖を含有するものであり、β−マンノオリ
ゴ糖そのものであってもよいし、適当な賦形剤で賦形し
たり、液状、顆粒状、細粒状などのいずれの形態でもよ
い。[0009] The flavor improver of the present invention comprises the β-
It contains mannooligosaccharides, and may be β-mannooligosaccharides themselves, may be shaped with an appropriate excipient, or may be in any form such as liquid, granular, or fine granular.
【００１０】本発明の対象となる飲食物としては、最終
的に食塩を含む飲食物であることが好ましく、代表的な
ものとしては、漬け物、パン等の農産加工品、ハム、ソ
ーセージ等の畜産加工品、水産練り製品等の水産加工
品、ハンバーグ等の調理済み製品、ソースや醤油等の調
味料等が挙げられる。[0010] The foods and drinks to be subjected to the present invention are preferably foods and drinks containing salt in the end, and typical foods and drinks such as pickled vegetables, processed agricultural products such as bread, and livestock products such as ham and sausage. Examples include processed products, processed fish products such as fish paste products, cooked products such as hamburgers, seasonings such as sauces and soy sauce, and the like.
【００１１】本発明において、上記のような飲食物にβ
−マンノオリゴ糖を配合するに際しては、最終的にβ−
マンノオリゴ糖が存在する状態となる条件であればその
配合方法は特に限定されるものではなく、例えば基礎と
なる上記飲食物の加工の工程においてβ−マンノオリゴ
糖を配合しても、あるいは基礎食品の加工終了時に配合
してもよく、各種飲食物の製造工程の実情に適した配合
方法を用いることができる。In the present invention, β is added to the food or drink as described above.
-When blending mannooligosaccharides,
The blending method is not particularly limited as long as it is a condition in which mannooligosaccharides are present. For example, even if β-mannooligosaccharides are blended in the step of processing the food or drink as a base, It may be blended at the end of processing, and a blending method suitable for the actual situation of the manufacturing process of various foods and drinks can be used.
【００１２】β−マンノオリゴ糖の配合量としては食品
に添加される食塩の量などにも左右されるが基本的には
本発明におけるβ−マンノオリゴ糖の風味改良剤として
の作用を発揮する量であればよい。一般に食塩１００部
（重量）に対してβ−マンノオリゴ糖１〜５０部（重
量）が好ましい。Although the amount of the β-mannooligosaccharide depends on the amount of salt added to the food, etc., it is basically an amount of the β-mannooligosaccharide which acts as a flavor improving agent in the present invention. I just need. Generally, 1 to 50 parts (by weight) of β-mannooligosaccharide is preferable for 100 parts (by weight) of salt.
【００１３】[0013]
【実施例】次に、本発明を実施例により具体的に説明す
る。 参考例１ 以下の方法で、β−マンノオリゴ糖液を調製し、以下の
実施例に用いた。コプラミール２０ｋｇ（脂肪分１０
％、水分７.２％）を１５０Ｌの水に懸濁した後、スミ
チームＡＣＨ（新日本化学工業株式会社製セルラーゼ、
力価５０，０００ユニット／ｇ）を２００ｇ添加し、５
５℃で２４時間攪拌下で反応させた。反応終了後、β−
マンノオリゴ糖を含む溶液１３０Ｌを得た。この溶液中
の糖の分析を高速液体カラムクロマトグラフィーにより
行った。分析の条件としては、分析用カラムとしてバイ
オラッド社製アミネックスＨＰＸ−８７Ｐを用い、カラ
ム温度８５℃、流速０.６ｍＬ／ｍｉｎで、水で溶出を
行った。糖の検出は示差屈折計を用い、標準品の定量値
からβ−マンノオリゴ糖の含有量を求めた。その結果、
この溶液１３０Ｌ中に４.４ｋｇのβ−１，４マンノビ
オース、１.２ｋｇのβ−１，４マンノトリオースが蓄
積していた。Next, the present invention will be described in detail with reference to examples. Reference Example 1 A β-mannooligosaccharide solution was prepared by the following method and used in the following Examples. Copra meal 20kg (fat content 10
%, Water 7.2%) were suspended in 150 L of water, and then Sumiteam ACH (Cellulase, manufactured by Shin Nippon Chemical Co., Ltd.)
200 g of 50,000 units / g) were added.
The reaction was carried out at 5 ° C. for 24 hours with stirring. After the reaction, β-
130 L of a solution containing mannooligosaccharide was obtained. The sugar in this solution was analyzed by high performance liquid column chromatography. As analysis conditions, Aminex HPX-87P manufactured by Bio-Rad was used as an analytical column, and elution was performed with water at a column temperature of 85 ° C and a flow rate of 0.6 mL / min. The sugar was detected using a differential refractometer, and the content of β-mannooligosaccharide was determined from the quantitative value of the standard product. as a result,
4.4 kg of β-1,4 mannobiose and 1.2 kg of β-1,4 mannotriose were accumulated in 130 L of this solution.
【００１４】次いで、β−マンノオリゴ糖を含むこの糖
液を、有限会社駒形機械製作所製の油圧圧搾機ＫＳ−２
型で圧搾し、糖液１００Ｌを回収した。この液に、ＰＨ
が７．２になるまで石津製薬株式会社製の水酸化カルシ
ウムを加えた。さらに、武田薬品工業株式会社製の商品
名カルボラフィン（木質系粉末活性炭、薬品賦活）を２
ｋｇ加え、室温（２５℃）で２０分撹拌した。この処理
液を、薮田機械株式会社製の材質がポリプロピレンから
なり、通気度が０．５ｃｃ／ｃｍ2秒有する膜（品番Ｙ
２）で５ｋｇ／ｍ2の圧力をかけてろ過し、微小不溶性
分、油分の吸着した粉末活性炭を除去し、β−マンノオ
リゴ糖を含む清澄な糖液を１００Ｌ得た。Next, this sugar solution containing β-mannooligosaccharide is used as a hydraulic pressing machine KS-2 manufactured by Komagata Kikai Seisakusho Co., Ltd.
The mixture was squeezed with a mold to collect 100 L of the sugar solution. In this liquid, PH
Until 7.2 was reached by adding calcium hydroxide manufactured by Ishizu Pharmaceutical Co., Ltd. In addition, Takeda Pharmaceutical Co., Ltd. brand name carbofin (wood-based powdered activated carbon, chemical activation)
kg, and the mixture was stirred at room temperature (25 ° C.) for 20 minutes. This treatment liquid is made of a film made of Yabuta Machinery Co., Ltd. made of polypropylene and having a permeability of 0.5 cc / cm 2 seconds (Part No. Y
In step 2), the mixture was filtered under a pressure of 5 kg / m 2 to remove fine insoluble matter and powdered activated carbon to which oil was adsorbed, thereby obtaining 100 L of a clear sugar solution containing β-mannooligosaccharide.
【００１５】この溶液を、アニオン交換樹脂（室町化学
株式会社製のダウエックスＳＡＲ、ＯＨ-型、ベッドボ
リューム３０Ｌ）、カチオン交換樹脂（室町化学株式会
社製のダウエックスＨＣＲＷ２、Ｈ+型、ベッドボリュ
−ム３０Ｌ）、活性炭（三菱化学株式会社製のダイアホ
ープＳ８０）にこの順序で通液し、β−マンノオリゴ糖
を含む溶液を回収した。回収した溶液をブリックス７０
となるまでエバポレーターで濃縮した。この糖液中には
３.４ｋｇのβ−１，４マンノビオース、１.０ｋｇのβ
−１，４マンノトリオースが蓄積していた。[0015] This solution, anion exchange resin (Muromachi Chemical Co., Ltd. of Dowex SAR, OH - type, bed volume 30L), cation exchange resin (Muromachi Chemical Co., Ltd. of Dowex HCRW2, H + type, bed volumetric 30 L) and activated carbon (Diahope S80 manufactured by Mitsubishi Chemical Corporation) in this order to recover a solution containing β-mannooligosaccharide. Brix 70
It concentrated by the evaporator until it became. In this sugar solution, 3.4 kg of β-1,4 mannobiose and 1.0 kg of β
-1,4 Mannotriose had accumulated.
【００１６】実施例１ β−マンノオリゴ糖の各種飲食物への添加と風味の改良
評価に使用した各種飲食物は以下の通りである。 １．醤油（本醸造：キッコーマン社製）１０倍希釈 ２．いりこだし（味の素社製）１ｇ／１５０ｍｌ ３．かにすきのつゆ（イチビキ社製）３倍希釈 ４．ほんだし（かつお風味：味の素社製）１ｇ／１５０
ｍｌ ５．トマトジュース（カゴメ社製） 添加量としては、β−マンノオリゴ糖含有液として１．
０容量％（β−マンノオリゴ糖換算量として約０．７重
量％）とした。パネラーによりβ−マンノオリゴ糖を添
加した飲食物の風味と無添加の食品の飲食物とを比較し
た。その結果を表１に示す。Example 1 The various foods and drinks used for the addition of β-mannooligosaccharide to various foods and drinks and the evaluation of flavor improvement are as follows. 1. 1. Soy sauce (honjozo: Kikkoman) 10-fold dilution 2. Irikodashi (Ajinomoto) 1g / 150ml 3. Crab Sukino soup (manufactured by Ichibiki) 3 times dilution Handashi (bonito flavor: Ajinomoto Co.) 1g / 150
ml5. Tomato juice (manufactured by Kagome) The amount of addition was 1.
0% by volume (about 0.7% by weight in terms of β-mannooligosaccharide). The panelists compared the flavor of food and drink with β-mannooligosaccharides and the food and drink without food. Table 1 shows the results.
【００１７】[0017]
【表１】 [Table 1]
【００１８】この結果から、本発明のβ−マンノオリゴ
糖を添加した飲食物は添加しない飲食物と比較して明ら
かに風味が改良されていることが判る。すなわち、塩味
が和らぎ、こく味が増し、いや味が減少する効果があ
り、全体として食品の風味が改良されている。From these results, it can be seen that the food and beverage to which the β-mannooligosaccharide of the present invention has been added have clearly improved flavor as compared with the food and beverage to which no β-mannooligosaccharide is added. That is, the salty taste is softened, the body taste is increased, and the unpleasant taste is reduced, and the flavor of the food is improved as a whole.
【００１９】比較例1 実施例１のβ−マンノオリゴ糖に代えてグルコース、フ
ラクトース、ガラクトース、ゲントース、フラクトオリ
ゴ糖、マルチトール（石津製薬株式会社製）をそれぞれ
約０．７重量％ずつ各飲食物に添加して同様に風味改良
効果を検討したが、グルコース、フラクトース、ガラク
トース、フラクトオリゴ糖、マルチトールは全ての飲食
物の甘味を増すのみであり、またゲントースは、苦味を
強く感じるのみであり、いずれにも風味の改良効果は見
られなかった。Comparative Example 1 In place of the β-mannooligosaccharide of Example 1, glucose, fructose, galactose, gentose, fructooligosaccharide and maltitol (manufactured by Ishizu Pharmaceutical Co., Ltd.) were added to each food and drink in an amount of about 0.7% by weight. The addition was also examined for the effect of improving flavor, but glucose, fructose, galactose, fructooligosaccharides, maltitol only increased the sweetness of all foods and beverages, and gentose only felt strongly bitter, No improvement in flavor was observed.
【００２０】実施例２ パンの風味改良効果 小麦粉（強力粉）３００ｇ、塩５ｇ、砂糖１５ｇ、スキ
ムミルク６ｇ、バター１５ｇ、ドライイースト３ｇ及び
水２００ｍｌを用いて調製した生地にβ−マンノオリゴ
糖含有糖液を１重量％添加し、自動パン焼き機（船井電
気株式会社製）で焼き上げた。比較としてβ−マンノオ
リゴ糖を含有しないパンを同様にして焼き上げ、実施例
1と同様にして感応試験に付した。その結果、β−マン
ノオリゴ糖を含有するパンは含有しないパンと比較し
て、明らかに風味が改善され、後味も顕著に改善されて
いた。Example 2 Bread Flavor Improving Effect A β-mannooligosaccharide-containing sugar solution was added to a dough prepared using 300 g of flour (strong flour), 5 g of salt, 15 g of sugar, 6 g of skim milk, 15 g of butter, 3 g of dry yeast and 200 ml of water. 1% by weight was added and baked with an automatic bread baking machine (made by Funai Electric Co., Ltd.). For comparison, bread containing no β-mannooligosaccharide was baked in the same manner,
A sensitivity test was performed in the same manner as in 1. As a result, the bread containing β-mannooligosaccharide had clearly improved flavor and the aftertaste was significantly improved as compared with bread not containing bread.
【００２１】実施例３ 冷凍すり身の風味改良効果 にんじん１０ｇ、ごぼう１００ｇをさきがけにして、あ
くをぬいた。冷凍すり身３００ｇは半解凍のままフード
カッターに入れ、β−マンノオリゴ糖含有糖液を１ｇ、
でんぷん９ｇ、みりん３ｍｌを添加して混合・撹拌し
た。カッターから取り出して、温度が上昇しないように
野菜をまぜて、好みの形に成形した。約１７５℃の油で
狐色になるまで揚げて、さつま揚げを調製した。β−マ
ンノオリゴ糖の添加によって、深みのある味のさつま揚
げとなった。Example 3 Effect of Improving Flavor of Frozen Surimi 10 g of carrot and 100 g of burdock were removed and the red was removed. 300 g of frozen surimi is put into a food cutter as it is half-thawed, and 1 g of β-mannooligosaccharide-containing sugar solution is added.
9 g of starch and 3 ml of mirin were added and mixed and stirred. It was taken out of the cutter, mixed with vegetables so that the temperature did not rise, and formed into a desired shape. Satsuma-age was prepared by frying in oil at about 175 ° C. until it became fox-colored. The addition of β-mannooligosaccharide resulted in a deep-tasting fish cake.
【００２２】[0022]
【発明の効果】本発明の風味改良剤は、β−マンノオリ
ゴ糖を用いるため安全性及び経済性に優れており、さら
に飲食物の塩かどをとって飲食物の風味を向上させるこ
とができる。さらに、食品の風味改良が可能となるばか
りでなく、風味を維持したまま食塩を低減することが可
能である。また、本発明の飲食物は、風味に優れてお
り、さらに塩分の添加量を低減することができる。EFFECT OF THE INVENTION The flavor improver of the present invention is excellent in safety and economy because it uses β-mannooligosaccharide, and can improve the flavor of food and drink by removing salt of food and drink. Further, it is possible not only to improve the flavor of the food, but also to reduce the amount of salt while maintaining the flavor. Further, the food and drink of the present invention have excellent flavor and can further reduce the amount of salt added.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B017 LC02 LK13 4B032 DB01 DK14 DL06 4B039 LB01 LC06 LG40 4B047 LB08 LG26 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B017 LC02 LK13 4B032 DB01 DK14 DL06 4B039 LB01 LC06 LG40 4B047 LB08 LG26
Claims (2)
を特徴とする風味改良剤。1. A flavor improver comprising a β-mannooligosaccharide.
を特徴とする飲食物。2. A food or drink comprising a β-mannooligosaccharide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11132617A JP2000316519A (en) | 1999-05-13 | 1999-05-13 | Flavor-improving agent, and food and beverage improved with flavor by the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11132617A JP2000316519A (en) | 1999-05-13 | 1999-05-13 | Flavor-improving agent, and food and beverage improved with flavor by the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000316519A true JP2000316519A (en) | 2000-11-21 |
Family
ID=15085529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11132617A Pending JP2000316519A (en) | 1999-05-13 | 1999-05-13 | Flavor-improving agent, and food and beverage improved with flavor by the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000316519A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006042624A (en) * | 2004-08-02 | 2006-02-16 | Ajinomoto General Foods Inc | Chlorogenic acid-containing beverage |
| JP2006169135A (en) * | 2004-12-14 | 2006-06-29 | Ajinomoto General Foods Inc | Anti-allergen composition containing mannooligosaccharide |
| JP2006199706A (en) * | 2006-03-27 | 2006-08-03 | Ajinomoto General Foods Inc | Mineral absorption accelerating composition containing mannooligosaccharide |
| JP2009165498A (en) * | 2009-05-07 | 2009-07-30 | Ajinomoto General Foods Inc | Beverage containing chlorogenic acid |
-
1999
- 1999-05-13 JP JP11132617A patent/JP2000316519A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006042624A (en) * | 2004-08-02 | 2006-02-16 | Ajinomoto General Foods Inc | Chlorogenic acid-containing beverage |
| JP2006169135A (en) * | 2004-12-14 | 2006-06-29 | Ajinomoto General Foods Inc | Anti-allergen composition containing mannooligosaccharide |
| JP2006199706A (en) * | 2006-03-27 | 2006-08-03 | Ajinomoto General Foods Inc | Mineral absorption accelerating composition containing mannooligosaccharide |
| JP2009165498A (en) * | 2009-05-07 | 2009-07-30 | Ajinomoto General Foods Inc | Beverage containing chlorogenic acid |
| JP4667514B2 (en) * | 2009-05-07 | 2011-04-13 | 味の素ゼネラルフーヅ株式会社 | Chlorogenic acid-containing beverage |
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