WO2018062258A1 - 低糖類のニンジン搾汁液およびニンジン含有飲料 - Google Patents
低糖類のニンジン搾汁液およびニンジン含有飲料 Download PDFInfo
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- WO2018062258A1 WO2018062258A1 PCT/JP2017/034922 JP2017034922W WO2018062258A1 WO 2018062258 A1 WO2018062258 A1 WO 2018062258A1 JP 2017034922 W JP2017034922 W JP 2017034922W WO 2018062258 A1 WO2018062258 A1 WO 2018062258A1
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- carrot
- juice
- beverage
- fructooligosaccharide
- inulin
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
- A23L2/56—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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Definitions
- the present invention relates to a low-sugar carrot juice and a carrot-containing beverage, and more particularly to a low-sugar carrot juice and a carrot-containing beverage with improved flavor.
- low-sugar vegetable drinks can be provided by using vegetables with a low sugar content as a raw material, but such vegetable drinks have a problem that the taste becomes pale.
- Patent Document 1 a technique for enriching the taste of a low sugar vegetable drink has been proposed.
- the inventors of the present invention have recently lost the flavor of carrots when the saccharide content is reduced in carrot juice, carrot-containing vegetable mix juice and carrot-containing vegetable fruit mix juice. It was found that the flavor like carrot can be recovered by adding sugar. The inventors have also found that a flavor recovery effect can be achieved with inulin. The present invention is based on these findings.
- an object of the present invention is to provide a low-sugar carrot juice, a concentrated liquid, a carrot-containing vegetable drink and a carrot-containing vegetable fruit drink, and a method for producing them.
- the content of fructooligosaccharide and inulin is represented by the following formula (I):
- F is the fructo-oligosaccharide content (g / 100 mL) in the juice and concentrate and the beverage
- I is the inulin content (g / 100 mL) in the juice and concentrate and the beverage)
- the carrot juice according to any one of [1] to [5], a concentrated liquid thereof, and a carrot-containing beverage satisfying [7]
- a step of producing a carrot juice or a concentrated solution thereof by the production method according to [9] above, and a carrot juice or a concentrated solution produced by the above steps to produce a vegetable juice and a fruit juice The method for producing a carrot-containing beverage according to any one of [2] to [8] above, comprising a step of mixing with either or both of the juices.
- a carrot juice of low saccharide and its concentrated liquid, and a carrot-containing vegetable drink and a carrot-containing vegetable fruit drink contain either or both of fructooligosaccharides and inulin to restore the carrot-like flavor.
- Fructooligosaccharides and inulins have a long track record of use as foods and have been confirmed to be safe, and carrots are excellent in nutritional components such as ⁇ -carotene. It is advantageous in that it can provide a carrot juice with high nutritional value and its concentrate, a carrot-containing vegetable drink and a carrot-containing vegetable fruit drink without sacrificing flavor while being a low sugar.
- the low saccharide ie, the carrot juice liquid with which saccharide content was reduced, its concentrate, a carrot containing vegetable drink, and a carrot containing vegetable fruit drink are provided.
- saccharide means monosaccharide and disaccharide carbohydrates, and examples thereof include glucose, fructose, galactose, sucrose, maltose, and lactose.
- the sugar concentration of the carrot juice of the present invention, the concentrated liquid thereof, and the carrot-containing vegetable drink of the present invention can be 2.5 g / 100 mL or less, preferably 2.0 g / 100 mL or less. Moreover, the sugar concentration of the carrot containing vegetable fruit drink of this invention can be 4.5 g / 100 mL or less, Preferably it is 4.0 g / 100 mL or less.
- the saccharide concentration can be measured by a high performance liquid chromatography method (HPLC method).
- the carrot juice and its concentrated liquid of the present invention and the carrot-containing beverage of the present invention are a juice and concentrated liquid and a beverage that have been reduced in calories because the sugar concentration is reduced.
- “low calorie” means that calories are reduced as compared with carrot juice (and other vegetable juice and / or fruit juice in some cases) as a raw material.
- Examples of the low calorie beverage include beverages of 30 kcal / 100 mL or less, 25 kcal / 100 mL or less, or 20 kcal / 100 mL or less.
- the calorie of the beverage can be calculated based on the atwater coefficient. As will be described later, the reduction in calorie can be achieved by processing the raw material carrot juice or the like, that is, by enzyme treatment or water treatment.
- the low-sugar carrot juice of the present invention, its concentrated liquid, carrot-containing vegetable drinks and carrot-containing vegetable fruit drinks are characterized by containing either or both of fructooligosaccharides and inulin.
- “fructo-oligosaccharide” is an oligosaccharide in which 1 to 3 molecules of fructose are bonded to sucrose, and includes 1-kestose, nystose, and fructofuranosyl nystose.
- inulin refers to a polymer in which one or more fructose is bound by ⁇ -2,1 linkage sequentially through a transfer reaction with sucrose as a receptor, and at least 4 molecules of fructose are bound to sucrose. Means a polymer.
- a polymer in which 4 to 100 molecules of fructose are bonded to sucrose is preferably used as inulin.
- the content of fructooligosaccharide and inulin in the carrot juice of the low saccharide of the present invention and its concentrated liquid, and the carrot-containing vegetable drink and carrot-containing vegetable fruit drink can be adjusted to satisfy the above formula (I).
- the lower limit of 0.3 can be preferably 0.45, and more preferably 0.6.
- Sugar concentrations such as fructooligosaccharides and inulin can be measured by a high performance liquid chromatography method (HPLC method).
- the formula (I) can be preferably the following formula (II). (In the above formula, F and I have the same meaning as defined in formula (I))
- the lower limit of 0.3 is preferably 0.45, more preferably 0.6, and the upper limit of 4 is preferably 3.
- the content of fructooligosaccharide is 0.3 g. / 100 mL or more (for example, 0.3 to 4 g / 100 mL), preferably 0.45 g / 100 mL or more (for example, 0.45 to 4 g / 100 mL), more preferably 0.6 g / 100 mL or more. (For example, 0.6 to 4 g / 100 mL).
- the content of inulin is 0.9 g / 100 mL.
- 0.9 to 12 g / 100 mL preferably 1.35 g / 100 mL or more (for example, 1.35 to 12 g / 100 mL), more preferably 1.8 g / 100 mL or more (for example, 1.8-12 g / 100 mL).
- the fructooligosaccharide and inulin that are said to be contained in the juice and concentrate of the present invention and in beverages are obtained by converting sucrose into fructooligosaccharide or inulin by enzymatic treatment in carrot juice (and possibly other vegetable juice and / or fruit juice). It may be a product obtained by in-situ conversion. That is, the production of fructooligosaccharides and inulin in the juice and concentrate of the present invention and beverages, as described later, processing of raw carrot juice (and possibly other vegetable juice and / or fruit juice), that is, Can be achieved by enzymatic treatment. Therefore, the squeezed liquid, the concentrated liquid and the beverage of the present invention can be such that fructooligosaccharides and inulin are not added as raw materials.
- 100% carrot juice refers to a carrot juice (straight carrot juice) that has been squeezed without hydration or concentration, and the concentrated liquid of the juice is diluted by hydration or the like, and the sugar content of the 100% carrot juice is obtained. It means what has been changed back to.
- the sugar content (Bx value) of 100% carrot juice is, for example, 5 to 10, preferably 5 to 7, and more preferably about 6.
- the carrot juice of the present invention is used to mean not only a 100% carrot juice but also a diluted carrot juice (adjusted to be less than the sugar content of the 100% carrot juice). Dilution for adjustment can be performed by addition of water.
- the sugar content (Bx value) of the diluted liquid of the carrot juice is, for example, 1 to 5.
- the concentrated liquid of the carrot juice of the present invention is used to include a liquid adjusted to exceed the sugar content of 100% carrot juice by removing water from the low sugar carrot juice of the present invention. . That is, the concentrated liquid of the present invention can be made into the low sugar carrot juice of the present invention by adding water corresponding to the removed water.
- the sugar content (Bx value) of the concentrated liquid of the present invention is, for example, 8 to 60, preferably 24 to 56.
- the sugar content (Bx value) of the carrot-containing vegetable drink and the carrot-containing vegetable fruit drink of the present invention is, for example, 4 to 11, and preferably 5 to 8.
- the sugar content (Bx value) of the carrot-containing vegetable fruit drink of the present invention is, for example, 6 to 12, and preferably 7 to 10.
- “sugar content” (Bx value) (in the present specification, sometimes simply referred to as “Bx”) means the total concentration of soluble solids (eg, sugar, protein, peptide, etc.) contained in a solution. It is an index to represent, and the refractive index of the solution measured at 20 ° C. is a value converted into mass / mass% of a pure sucrose solution using a conversion table of ICUMSA (International Sugar Analysis Standardization Committee). is there. The refractive index at 20 ° C. can be measured using a commercially available sugar refractometer such as a sugar meter manufactured by Atago Co., Ltd.
- the carrot-containing vegetable drink of the present invention means a vegetable drink that uses carrot as a raw material.
- the carrot-containing vegetable beverage of the present invention may contain only carrots as vegetables, or may further contain one or more vegetables other than carrots.
- Vegetables other than carrots include tomato, celery, nabana, moroheiya, onion, parsley, asparagus, red bell pepper, cabbage, cauliflower, broccoli, pumpkin, red cabbage, bell pepper, watercress, colored sweet potato, chingensai, eggplant, shiso, wormwood , Kale, ginger, garlic, radish, spinach, honey, cucumber, boiled, corn, green peas, potatoes, burdock, leeks, basil, tomato, pine, chicory, today, daiko, nozawa, beet, green onion , Japanese bean, lettuce, Japanese bean sprouts, Alfalfa sprouts and Brussels sprouts.
- the carrot containing vegetable drink of this invention shall be used in the meaning containing a carrot juice, a carrot mix juice, a
- the carrot-containing vegetable fruit drink of the present invention means a vegetable fruit drink that uses carrot as a raw material.
- the carrot-containing vegetable fruit beverage of the present invention may contain only carrots as vegetables, or may further contain one or more vegetables other than carrots. As vegetables other than carrots, the same ones as described above can be used.
- the carrot-containing vegetable fruit beverage of the present invention contains one or more kinds of fruits, and examples of such fruits include apples, oranges, lemons, pineapples, grapefruits, grapes, tangerines, mangos, and passion fruits. , Banana, strawberry, peach, pear, pear, coconut, apricot, guava, persimmon, lychee, cherry, cranberry, blueberry, lime, ume, pumpkin, yuzu.
- the carrot containing vegetable fruit drink of this invention shall be used by the meaning containing a carrot mix juice, a carrot containing vegetable fruit mix juice, and a carrot containing fruit vegetable mix juice.
- the carrot-containing vegetable drink and the carrot-containing vegetable fruit drink of the present invention contain the carrot juice of the low sugar of the present invention or a concentrated liquid thereof in a preferred embodiment.
- the carrot use ratio in the carrot-containing vegetable beverage and carrot-containing vegetable fruit beverage of the present invention can be 10% or more, 20% or more, or 30% or more.
- the “carrot use ratio” means the relative concentration of the carrot juice mixed in the beverage when the 100% carrot juice is taken as 100%, specifically, 100% carrot juice. It can be calculated by converting the sugar content of the juice to 100%. For example, when a 100% carrot juice (sugar content 6) is blended in the beverage of the present invention so that the sugar content is 3 in the final product, the carrot use ratio is 50%. In addition, when a twice-concentrated carrot juice (sugar content 12) is blended with the beverage of the present invention so that the sugar content is 6 in the final product, the carrot use ratio is 100%.
- the carrot juice of the present invention and the concentrated liquid thereof, and the carrot-containing vegetable drink and the carrot-containing vegetable fruit drink have sufficient carrot-like flavors even though the sugar concentration is reduced to a predetermined value or less.
- the “carrot-like flavor” is used to include the body feeling, richness and aftertaste inherent to carrot juice.
- “flavor improvement” means that the “carrot-like flavor” that has been lost due to a reduction in the saccharide content or the like is restored.
- the carrot juice of the present invention is obtained by squeezing carrots by a conventional method, preparing a carrot juice or a concentrated liquid thereof, reducing the saccharide concentration of the carrot juice by means of hydration, and the like. It can be produced by adding inulin. Either the procedure for reducing the saccharide concentration or the procedure for adding fructooligosaccharides may be performed first, or both procedures may be performed simultaneously. Moreover, when the concentrated liquid of the carrot juice is used as a raw material, the sugar content may be adjusted by hydration so that the sugar content is equivalent to that of the 100% carrot juice.
- carrot juice and concentrate used as a raw material a commercially available carrot juice, a concentrate or a paste thereof may be used, and in this case, the juice extraction step can be omitted.
- sugars such as glucose, fructose, galactose, sucrose, maltose, and lactose may be added before and after the above procedure or simultaneously with the above procedure as long as the flavor of the carrot juice is not impaired and does not deviate from the range of low sugars.
- fermentation by microorganisms such as lactic acid bacteria and yeast can also be considered as means for reducing the saccharide concentration of carrot juice.
- microorganisms such as lactic acid bacteria and yeast
- fermentation by microorganisms can also be considered as means for reducing the saccharide concentration of carrot juice.
- components other than saccharides are also changed by fermentation and the carrot's original nutrition and flavor may not be expected, means other than fermentation are preferred.
- the carrot juice and concentrated liquid of the present invention can also be obtained by squeezing carrots by a conventional method to prepare a carrot juice or concentrated liquid, and allowing a glycosyltransferase preparation to act on the carrot juice or concentrated liquid. Can be manufactured.
- the glycosyltransferase preparation By using the glycosyltransferase preparation, the sugar concentration can be reduced and the fructooligosaccharide can be produced in the carrot juice or its concentrated liquid.
- glycosyltransferase preparations that can be used include those comprising one or more enzymes that produce fructooligosaccharides or inulin from sucrose, and more specifically, fructosyltransferases, levansucrases, and the like.
- the sugar concentration in the carrot juice or its concentrated solution is less than the predetermined value, and a sufficient amount of fructooligosaccharide is produced to improve the flavor.
- the reaction conditions can be set. For example, fructosyltransferase can be added to carrot juice or concentrated liquid so that the amount is 100 to 150 units per 100 g of carrot juice, and the enzyme reaction can be carried out at 20 to 50 ° C. for 100 to 200 minutes. . It goes without saying that a person skilled in the art can appropriately set reaction conditions such as reaction temperature and reaction time in accordance with the amount of enzyme used, with reference to the above range.
- the carrot-containing vegetable drink and carrot-containing vegetable fruit drink of the present invention can be produced according to known procedures and conditions, except that the carrot juice and / or concentrated liquid of the present invention is blended. That is, the carrot-containing vegetable drink and the carrot-containing vegetable fruit drink of the present invention can be produced, for example, by a squeezing process and a blending process, and the carrot squeezed liquid of the present invention is blended into other raw materials in the blending process Can be implemented.
- a commercially available concentrated liquid, vegetable paste, or the like may be used. In this case, the squeezing process can be omitted.
- the preparation liquid obtained in the preparation step can be packed in a container through a sterilization step and a filling step.
- the container-packed beverage of the present invention can be subjected to a sealing step and a cooling step as necessary.
- the carrot-containing vegetable drink and the carrot-containing vegetable fruit drink of the present invention can also be produced by allowing a glycosyltransferase preparation to act on vegetable juice or a mixture of vegetable juice and fruit juice obtained by the squeezing process and the blending process. it can.
- Usable glycosyltransferase preparations and enzyme reaction conditions are the same as described above.
- the reaction solution after the enzyme reaction can be packed in a container through the sterilization step and the filling step in the same manner as described above, and can be subjected to a sealing step and a cooling step as necessary.
- the carrot-containing vegetable drink and the carrot-containing vegetable fruit drink of the present invention may be blended with additives for beverages used in the usual beverage formulation design.
- additives include sweeteners (including high-intensity sweeteners), acidulants, seasonings, spices, fragrances, colorants, thickeners, stabilizers, emulsifiers, nutrition enhancers, pH adjusters, An antioxidant, a preservative, etc. are mentioned.
- the beverage additive can be mixed with other raw materials in the preparation process.
- a carrot juice having a saccharide concentration of 2.5 g / 100 mL or less, a concentrated liquid thereof, and a step of adding or producing either or both of fructooligosaccharide and inulin, and A method for improving the flavor of carrot-containing vegetable drinks and carrot-containing vegetable fruit drinks is provided.
- the flavor improvement method of this invention can be implemented according to the description regarding the carrot juice extract of this invention, its concentrate, a carrot containing vegetable drink and a carrot containing vegetable fruit drink, and those manufacturing methods.
- a carrot juice having a sugar concentration of 2.5 g / 100 mL or less, a concentrated liquid thereof, and a carrot-containing vegetable drink and a carrot-containing solution, which contain either or both of fructooligosaccharide and inulin.
- a flavor improving agent for vegetable and fruit beverages is provided.
- the flavor improving agent of this invention can be implemented according to the description regarding the carrot juice extract of this invention, its concentrate, a carrot containing vegetable drink, a carrot containing vegetable fruit drink, and those manufacturing methods.
- fructooligosaccharides and inulin as flavor improving agents for carrot juice and concentrated liquid, carrot-containing vegetable beverages and carrot-containing vegetable fruit beverages having a saccharide concentration of 2.5 g / 100 mL or less Use of either or both is provided.
- Use of this invention can be implemented according to the description regarding the carrot juice extract of this invention, its concentrate, a carrot containing vegetable drink, a carrot containing vegetable fruit drink, and those manufacturing methods.
- the sample solution was diluted with water to obtain a solution containing about 2% sugar.
- the centrifugal supernatant was filtered to remove impurities, and the filtrate was mixed with acetonitrile to obtain a 50% acetonitrile solution.
- This was analyzed by HPLC (manufactured by JASCO Corporation) according to the following conditions to calculate the saccharide concentration.
- the saccharide concentration was determined by calculating the total value of glucose, fructose and sucrose measured by HPLC.
- Sugar content (Bx value) was measured using a sugar content meter (Rx-5000 ⁇ , manufactured by Atago Co., Ltd.).
- Example 1 Analysis of influence of sugar concentration on flavor of carrot-containing beverage A carrot-containing beverage having a predetermined sugar concentration was prepared, and the influence of sugar concentration on flavor was analyzed.
- Carrot juice concentrate (hereinafter referred to as “carrot concentrate”) (Bx55) is the original sugar content (Bx value) of carrot juice and the sugar content (Bx6) of 100% carrot juice
- Three types of beverages are prepared: one diluted with water (hereinafter referred to as “carrot juice (Bx6)”), carrot-containing vegetable mix juice (commercial product), and carrot-containing vegetable fruit mix juice (commercial product). did.
- the sugar concentration of these drinks was measured, they were 4.0 g / 100 mL, 5.0 g / 100 mL, and 6.2 g / 100 mL, respectively.
- These beverages were used as reference sample beverages (sample numbers 3, 14, 25), respectively, and the reference sample beverages were diluted with water so that the sugar concentrations shown in Table 1 were obtained, and sample beverages (sample numbers 1-2, 11-13). 21-24) were prepared.
- the sample beverage prepared in the above (1) was subjected to sensory evaluation. Specifically, it was evaluated according to the following evaluation criteria as to whether or not the sample beverage can feel the original flavor of carrots contained in the reference sample beverage.
- the reference sample beverage was 2 points out of the following evaluation criteria. 2 points: There is a flavor that seems to be the original carrot of the beverage, and can be recognized as the same beverage 1 point: The flavor that seems to be the original carrot of the beverage is being lost 0 point: The flavor that seems to be the original carrot of the beverage is lost
- Sensory evaluation was conducted by 4 trained panelists. The average value of the evaluation scores of the four panelists was calculated. The average value was 1 or more, ⁇ , 0.2 or more and less than 1, and less than 0.2.
- Evaluation results Table 1 shows the results of sensory evaluation.
- the carrot juice and carrot-containing vegetable mix juice have a sugar concentration of 2.5 g / 100 mL or less, and the carrot-containing vegetable fruit mix juice is 4.5 g / 100 mL or less. It was confirmed that
- Example 2 Analysis of the effect of fructooligosaccharides on the flavor of carrot juice The beverages with the prescribed sugar concentration and fructooligosaccharide concentration were prepared, and the effect of fructooligosaccharides on the carrot juice flavor of carrot juice with low sugar content was analyzed. .
- fructooligosaccharide-added sample beverage Beverages with various saccharide concentrations obtained by diluting carrot juice (Bx6) with water such that the saccharide concentrations are 1.0, 1.5, 2.5, and 3.0 g / 100 mL.
- base control sample beverage
- fructooligosaccharides purity 95% or more, manufactured by Meiji Food Materia Co., Ltd., the same shall apply hereinafter
- Beverages (sample numbers 31 to 35, 41 to 45, 51 to 55, 61 to 65) were prepared.
- fructooligosaccharide-added sample beverage prepared in (1) above was subjected to sensory evaluation. Specifically, regarding the sample beverage to which fructooligosaccharides are added so as to achieve a predetermined oligosaccharide concentration, is there a difference in the carrot-like flavor compared to the control sample beverage (whether it is felt that the flavor has recovered)? Were evaluated according to the following evaluation criteria. 2 points: feels the difference clearly about the carrot flavor 1 point: feels a slight difference about the carrot flavor 0 point: feels no difference about the carrot flavor
- the sensory evaluation was conducted by 5 trained panelists.
- the average value of the evaluation scores of the five panelists was calculated.
- the average value was 0.75 or more, ⁇ was 0.2 or more and less than 0.75, and x was less than 0.2.
- Evaluation results Table 2 shows the results of sensory evaluation.
- sucrose-added sample beverages etc.
- Sample beverages that were recovered from the flavor of carrots by addition of fructooligosaccharides were evaluated for changed flavors. The evaluation was performed by analyzing the difference in flavor improved when sucrose was added instead of fructooligosaccharide.
- the carrot juice (Bx6) was diluted with water so that the saccharide concentrations were 1.0, 1.5, 2.5, and 3.0 g / 100 mL.
- Sucrose was added so as to have the same sweetness as each fructooligosaccharide concentration in which the difference in flavor (recovery) was recognized, and sucrose-added sample beverages having various sugar concentrations and various sucrose concentrations were prepared.
- the sweetness degree of fructooligosaccharide was calculated as 0.3
- the sweetness degree of sucrose was calculated as 1.0.
- fructooligosaccharide As mentioned above, adding fructooligosaccharide to carrot juice with low sugar content increases the body feeling and richness of carrot juice and improves the aftertaste, so fructooligosaccharide is the flavor of carrot juice with low sugar content. It was confirmed that it greatly contributed to the improvement.
- Example 3 Analysis of the effect of fructooligosaccharides on the flavor of carrot-containing vegetable mix juice A beverage with a predetermined sugar concentration and fructooligosaccharide concentration was prepared, and the carrot-containing vegetable mix juice with a low fructooligosaccharide concentration had a carrot-like flavor. The effect was analyzed.
- fructooligosaccharide-added sample beverage Beverage bases with various sugar concentrations obtained by diluting carrot-containing vegetable mixed juice (commercially available) with water so that the sugar concentration is 1.0, 1.5, or 2.5 g / 100 mL.
- fructooligosaccharides were added so as to have the oligosaccharide concentrations shown in Table 3, and sample beverages (sample numbers 71 to 74, 81 to 84, 91 to 94) having various sugar concentrations and various fructooligosaccharide concentrations.
- sample beverages sample numbers 71 to 74, 81 to 84, 91 to 94
- Evaluation results Table 3 shows the results of sensory evaluation.
- sucrose-added sample beverage A sample flavor (carrot-containing vegetable mix juice) in which the restoration of flavor like carrot was recognized by addition of fructo-oligosaccharide was evaluated for the changed flavor. The evaluation was performed by analyzing the difference in flavor improved when sucrose was added instead of fructooligosaccharide. Specifically, in Table 3, various carrot-concentrated vegetable mix juices (commercially available) were diluted with water so that the saccharide concentrations were 1.0, 1.5, and 2.5 g / 100 mL. Sucrose was added so as to have the same sweetness as each fructooligosaccharide concentration at which a carrot-like flavor recovery was felt, and sucrose-added sample beverages having various sugar concentrations and various sucrose concentrations were prepared.
- Example 4 Analysis of the effect of fructooligosaccharides on the flavor of carrot-containing vegetable fruit mix juice Prepared a beverage with a predetermined sugar concentration and fructooligosaccharide concentration, carrot-containing vegetable fruit mix juice with low fructooligosaccharide concentration seems to be carrot The effect on flavor was analyzed.
- Evaluation results Table 4 shows the results of sensory evaluation.
- sucrose-added sample beverage A sample flavor (carrot-containing vegetable fruit mixed juice) in which the restoration of flavor like carrot was recognized by addition of fructo-oligosaccharide was evaluated for the changed flavor. The evaluation was performed by analyzing the difference in flavor improved when sucrose was added instead of fructooligosaccharide. Specifically, the carrot-containing vegetable fruit mixed juice (commercially available) was diluted with water so that the saccharide concentrations were 2.5, 3.5, and 4.5 g / 100 mL. In addition, sucrose was added so as to have the same sweetness as each fructooligosaccharide concentration in which a carrot-like flavor recovery was felt, and sucrose-added sample beverages having various sugar concentrations and various sucrose concentrations were prepared.
- Example 5 Analysis of the effect of fructooligosaccharide content on flavor In carrot juice, carrot-containing vegetable mix juice and carrot-containing vegetable fruit mix juice with low saccharide content, the content of fructooligosaccharides on the flavor of these beverages The impact was analyzed.
- sample beverage Carrot juice (Bx6) control sample beverage
- carrot-containing vegetable mixed juice commercial product, control sample beverage
- water such that the sugar concentration is 1.0 and 2.5 g / 100 mL.
- Beverage bases were prepared, and fructooligosaccharides were added to each beverage base to a concentration of 2.0, 3.0, 4.0, 5.0, 6.0, 7.0 g / 100 mL.
- Sample beverages with saccharide concentrations and various fructooligosaccharide concentrations were prepared.
- a beverage having a more natural flavor can be provided by adjusting the fructooligosaccharide concentration to less than 3.3 g / 100 mL.
- Example 6 Analysis of flavor of carrot juice with reduced saccharide content by enzyme treatment A carrot juice was treated with a glycosyltransferase to prepare a beverage with increased fructooligosaccharide concentration while reducing saccharide content. The effect of concentration on carrot-like flavor was analyzed.
- the enzyme-treated carrot juice was mixed with the carrot juice (Bx6) and sucrose solution to prepare sample beverages (sample numbers 131 to 134) having the sugar concentrations and fructooligosaccharide concentrations shown in Table 6.
- sample beverages sample numbers 131 to 134 having the sugar concentrations and fructooligosaccharide concentrations shown in Table 6.
- a beverage obtained by diluting carrot juice (Bx6) so that the sugar concentration was 2.5 g / 100 mL was used as a control sample beverage (fructooligosaccharide concentration 0 g / 100 mL).
- Example 7 Analysis of the effect of inulin on the flavor of carrot juice
- the beverages having a predetermined saccharide concentration and inulin concentration were prepared, and the effect of the inulin concentration on the flavor of carrot juice with a low saccharide content was analyzed.
- sample beverage A carrot juice (Bx6) diluted with water to a sugar concentration of 2.5 g / 100 mL (control sample beverage), inulin (purity 90% or more, average polymerization)
- sample beverages sample numbers 141 to 143 having various inulin concentrations were prepared by adding 16 degrees) to the inulin concentrations shown in Table 7.
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Abstract
Description
[1]糖類濃度が2.5g/100mL以下であり、かつ、フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含有してなる 、ニンジン搾汁液およびその濃縮液。
[2]糖類濃度が2.5g/100mL以下であり、かつ、フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含有してなる 、ニンジン含有野菜飲料。
[3]糖類濃度が4.5g/100mL以下であり、かつ、フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含有してなる、ニンジン含有野菜果実飲料。
[4]上記[1]に記載のニンジン搾汁液またはその濃縮液を含有してなる、上記[2]または[3]に記載のニンジン含有飲料。
[5]飲料中のニンジンの使用比率が10%以上である、上記[2]~[4]のいずれかに記載のニンジン含有飲料。
[6]フラクトオリゴ糖およびイヌリンの含有量が下記式(I):
を満たす、上記[1]~[5]のいずれかに記載のニンジン搾汁液およびその濃縮液並びにニンジン含有飲料。
[7]フラクトオリゴ糖を含有し、フラクトオリゴ糖含有量が0.3g/100mL以上である、上記[1]~[5]のいずれかに記載のニンジン搾汁液およびその濃縮液並びにニンジン含有飲料。
[8]イヌリンを含有し、イヌリン含有量が0.9g/100mL以上である、上記[1]~[5]のいずれかに記載のニンジン搾汁液およびその濃縮液並びにニンジン含有飲料。
[9]ニンジン搾汁液またはその濃縮液を糖転移酵素と接触させる工程を含んでなる、上記[1]および[6]~[8]のいずれかに記載のニンジン搾汁液およびその濃縮液の製造方法。
[10]上記[9]で製造されたニンジン搾汁液またはその濃縮液を野菜の搾汁液および果実の搾汁液のいずれかまたは両方と混合する工程を含んでなる、上記[2]~[8]のいずれかに記載のニンジン含有飲料の製造方法。
[10-1]上記[9]に記載の製造方法によりニンジン搾汁液またはその濃縮液を製造する工程と、前記工程により製造されたニンジン搾汁液またはその濃縮液を野菜の搾汁液および果実の搾汁液のいずれかまたは両方と混合する工程とを含んでなる、上記[2]~[8]のいずれかに記載のニンジン含有飲料の製造方法。
[11]フラクトオリゴ糖およびイヌリンのいずれかまたは両方を配合する、あるいは生成させる工程を含んでなる、糖類濃度が2.5g/100mL以下のニンジン搾汁液およびその濃縮液並びにニンジン含有野菜飲料およびニンジン含有野菜果実飲料の風味改善方法。
[12]フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含んでなる、糖類濃度が2.5g/100mL以下のニンジン搾汁液およびその濃縮液並びにニンジン含有野菜飲料およびニンジン含有野菜果実飲料の風味改善剤。
[13]糖類濃度が2.5g/100mL以下のニンジン搾汁液およびその濃縮液並びにニンジン含有野菜飲料およびニンジン含有野菜果実飲料の風味改善剤としての、フラクトオリゴ糖およびイヌリンのいずれかまたは両方の使用。
本発明によれば低糖類、すなわち、糖類含量が低減されたニンジン搾汁液およびその濃縮液並びにニンジン含有野菜飲料およびニンジン含有野菜果実飲料が提供される。本発明において「糖類」とは単糖および二糖の糖質を意味し、例えば、グルコース、フルクトース、ガラクトース、スクロース、マルトース、ラクトースが挙げられる。
本発明のニンジン搾汁液は、常法によりニンジンを搾汁して、ニンジン搾汁液またはその濃縮液を調製し、加水などの手段により該ニンジン搾汁液の糖類濃度を低下させ、さらに、フラクトオリゴ糖および/またはイヌリンを添加することにより製造することができる。糖類濃度を低下させる手順と、フラクトオリゴ糖等を添加する手順はいずれが先であってもよく、両手順を同時に実施してもよい。また、原料としてニンジン搾汁液の濃縮液を用いた場合には、加水により100%ニンジン搾汁液と同等の糖度となるように糖度調整をしてもよい。原料となるニンジン搾汁液および濃縮液は市販のニンジン搾汁液やその濃縮液あるいはペーストを使用してもよく、その場合には搾汁工程を省略することができる。なお、ニンジン搾汁液の風味を損なわず、低糖類の範囲を逸脱しない限りにおいて上記手順の前後あるいは上記手順と同時にグルコース、フルクトース、ガラクトース、スクロース、マルトース、ラクトースなどの糖類を添加してもよい。
以下の例においてサンプル飲料中の糖類濃度および糖組成の分析は高速液体クロマトグラフィー法(HPLC法)に従って行った。具体的には以下のように測定した。
カラム:YMC-Pack Polyamine II(YMC社製)
移動相:67%(v/v)アセトニトリル溶液
カラム温度:30℃
流速:1.0mL/分
検出:示差屈折率検出器
所定の糖類濃度のニンジン含有飲料を調製し、糖類濃度が香味に与える影響を分析した。
ニンジン搾汁液の濃縮液(以下「ニンジン濃縮液」とする)(Bx55)をニンジン搾汁液本来の糖度(Bx値)である100%ニンジン搾汁液の糖度(Bx6)となるように水で希釈したもの(以下、「ニンジン搾汁液(Bx6)」という)、ニンジン含有野菜ミックスジュース(市販品)、およびニンジン含有野菜果実ミックスジュース(市販品)の3種類の飲料を用意した。これら飲料の糖類濃度を測定したところ、それぞれ4.0g/100mL、5.0g/100mL、6.2g/100mLであった。これらの飲料をそれぞれ基準サンプル飲料(サンプル番号3、14、25)とし、基準サンプル飲料を表1に示す糖類濃度となるように水で希釈し、サンプル飲料(サンプル番号1~2、11~13、21~24)を調製した。
上記(1)で調製したサンプル飲料を官能評価に供した。具体的には、基準サンプル飲料が有する飲料本来のニンジンらしい香味をサンプル飲料で感じられるかについて、以下の評価基準に従って評価した。基準サンプル飲料は下記評価基準のうち2点とした。
2点:飲料本来のニンジンらしい香味があり、同一の飲料と認識できる
1点:飲料本来のニンジンらしい香味が失われつつある
0点:飲料本来のニンジンらしい香味が失われている
所定の糖類濃度およびフラクトオリゴ糖濃度の飲料を調製し、フラクトオリゴ糖が糖類含量の少ないニンジン搾汁液のニンジンらしい香味に与える影響を分析した。
ニンジン搾汁液(Bx6)を糖類濃度が1.0、1.5、2.5、3.0g/100mLとなるように水で希釈した各種糖類濃度の飲料ベース(対照サンプル飲料)に、フラクトオリゴ糖(純度95%以上、明治フードマテリア社製、以下同じ)を表2に示すオリゴ糖濃度となるように添加し、各種糖類濃度および各種フラクトオリゴ糖濃度のサンプル飲料(サンプル番号31~35、41~45、51~55、61~65)を調製した。
上記(1)で調製したフラクトオリゴ糖添加サンプル飲料を官能評価に供した。具体的には、所定のオリゴ糖濃度となるようにフラクトオリゴ糖を添加したサンプル飲料について、対照サンプル飲料と比較して、ニンジンらしい香味について違いが感じられるか(香味が回復したと感じられるか)について、以下の評価基準に従って評価した。
2点:ニンジンらしい香味について違いをはっきり感じる
1点:ニンジンらしい香味について違いをわずかに感じる
0点:ニンジンらしい香味について違いを感じない
フラクトオリゴ糖添加によりニンジンらしい香味の回復が認められたサンプル飲料について、変化した香味の評価を行った。評価はフラクトオリゴ糖に代えてスクロースを添加した場合に改善される香味にどのような違いがあるかを分析することにより行った。具体的には、ニンジン搾汁液(Bx6)を糖類濃度が1.0、1.5、2.5、3.0g/100mLとなるように水で希釈した各種糖類濃度の飲料ベースに、表2で香味の違い(回復)が認識された各フラクトオリゴ糖濃度と同じ甘味度となるようにスクロースを添加し、各種糖類濃度および各種スクロース濃度のスクロース添加サンプル飲料を調製した。なお、フラクトオリゴ糖の甘味度は0.3、スクロースの甘味度は1.0として計算した。
所定の糖類濃度およびフラクトオリゴ糖濃度の飲料を調製し、フラクトオリゴ糖濃度が糖類含量の少ないニンジン含有野菜ミックスジュースのニンジンらしい香味に与える影響を分析した。
ニンジン含有野菜ミックスジュース(市販品)を糖類濃度が1.0、1.5、2.5g/100mLとなるように水で希釈した各種糖類濃度の飲料ベース(対照サンプル飲料)に、フラクトオリゴ糖を表3に示すオリゴ糖濃度となるように添加し、各種糖類濃度および各種フラクトオリゴ糖濃度のサンプル飲料(サンプル番号71~74、81~84、91~94)を調製した。
上記(1)で調製したフラクトオリゴ糖添加サンプル飲料を例2に記載された手順に従ってパネラー4名による官能評価を行った。
フラクトオリゴ糖添加によりニンジンらしい香味の回復が認められたサンプル飲料(ニンジン含有野菜ミックスジュース)について、変化した香味の評価を行った。評価はフラクトオリゴ糖に代えてスクロースを添加した場合に改善される香味にどのような違いがあるかを分析することにより行った。具体的には、ニンジン含有野菜ミックスジュース(市販品)を糖類濃度が1.0、1.5、2.5g/100mLとなるように水で希釈した各種糖類濃度の飲料ベースに、表3でニンジンらしい香味の回復が感じられた各フラクトオリゴ糖濃度と同じ甘味度となるようにスクロースを添加し、各種糖類濃度および各種スクロース濃度のスクロース添加サンプル飲料を調製した。
所定の糖類濃度およびフラクトオリゴ糖濃度の飲料を調製し、フラクトオリゴ糖濃度が糖類含量の少ないニンジン含有野菜果実ミックスジュースのニンジンらしい香味に与える影響を分析した。
ニンジン含有野菜果実ミックスジュース(市販品)を糖類濃度が2.5、3.5、4.5g/100mLとなるように水で希釈した各種糖類濃度の飲料ベース(対照サンプル飲料)に、フラクトオリゴ糖を表4に示すオリゴ糖濃度となるように添加し、各種糖類濃度および各種フラクトオリゴ糖濃度のサンプル飲料(サンプル番号101~104、111~114、121~124)を調製した。
上記(1)で調製したフラクトオリゴ糖添加サンプル飲料を例2に記載された手順に従ってパネラー4名による官能評価を行った。
フラクトオリゴ糖添加によりニンジンらしい香味の回復が認められたサンプル飲料(ニンジン含有野菜果実ミックスジュース)について、変化した香味の評価を行った。評価はフラクトオリゴ糖に代えてスクロースを添加した場合に改善される香味にどのような違いがあるかを分析することにより行った。具体的には、ニンジン含有野菜果実ミックスジュース(市販品)を糖類濃度が2.5、3.5、4.5g/100mLとなるように水で希釈した各種糖類濃度の飲料ベースに、表4でニンジンらしい香味の回復が感じられた各フラクトオリゴ糖濃度と同じ甘味度となるようにスクロースを添加し、各種糖類濃度および各種スクロース濃度のスクロース添加サンプル飲料を調製した。
糖類含量の少ないニンジン搾汁液、ニンジン含有野菜ミックスジュースおよびニンジン含有野菜果実ミックスジュースにおいて、フラクトオリゴ糖の含有量がこれらの飲料の香味に与える影響を分析した。
ニンジン搾汁液(Bx6)(対照サンプル飲料)およびニンジン含有野菜ミックスジュース(市販品、対照サンプル飲料)を糖類濃度が1.0、2.5g/100mLとなるように水で希釈した各種糖類濃度の飲料ベースと、ニンジン含有野菜果実ミックスジュース(市販品、対照サンプル飲料)を糖類濃度が2.5、4.5g/100mLとなるように水で希釈した各種糖類濃度の飲料ベースを調製し、それぞれの飲料ベースに、フラクトオリゴ糖を2.0、3.0、4.0、5.0、6.0、7.0g/100mLの濃度となるように添加し、各種糖類濃度および各種フラクトオリゴ糖濃度のサンプル飲料を調製した。
上記(1)で調製したサンプル飲料を官能評価に供した。具体的には、対照サンプル飲料と比べ、サンプル飲料の香味が異なる(バランスがおかしくなる、作った甘さに感じる)と認識される最も低いフラクトオリゴ糖濃度の飲料を選択した。官能評価は4名の訓練されたパネラーにより実施し、パネラー4名が選択した飲料のフラクトオリゴ糖濃度の平均値を算出した。
ニンジン搾汁液を糖転移酵素処理することにより、糖類含量を低減しつつフラクトオリゴ糖濃度を増加させた飲料を調製し、フラクトオリゴ糖濃度がニンジンらしい香味に与える影響を分析した。
ニンジン濃縮液(Bx55)をBx18となるように水で希釈したニンジン搾汁液にフラクトシルトランスフェラーゼ(アスペルギルス(Aspergillus)属由来)を100g当たり150単位となるように添加し、40℃、3時間の条件で糖転移反応を行った。反応後のニンジン搾汁液を糖度(Bx)6となるように希釈し、80℃で10分保持することで酵素を失活させた。このニンジン搾汁液(酵素処理ニンジン搾汁液)の糖組成をHPLC法により測定したところ、糖類濃度が1.8g/100mL、フラクトオリゴ糖濃度が1.8g/100mLであった。該酵素処理ニンジン搾汁液を、ニンジン搾汁液(Bx6)およびスクロース溶液と混合して、表6に示す糖類濃度およびフラクトオリゴ糖濃度のサンプル飲料(サンプル番号131~134)を調製した。ニンジン搾汁液(Bx6)を糖類濃度が2.5g/100mLとなるように希釈した飲料を対照サンプル飲料(フラクトオリゴ糖濃度0g/100mL)とした。
上記(1)で調製したサンプル飲料を例2に記載された手順に従ってパネラー4名による官能評価を行った。
所定の糖類濃度およびイヌリン濃度の飲料を調製し、イヌリン濃度が糖類含量の少ないニンジン搾汁液のニンジンらしい香味に与える影響を分析した。
ニンジン搾汁液(Bx6)を糖類濃度が2.5g/100mLとなるように水で希釈した飲料ベース(対照サンプル飲料)に、イヌリン(純度90%以上、平均重合度16)を表7に示すイヌリン濃度となるように添加し、各種イヌリン濃度のサンプル飲料(サンプル番号141~143)を調製した。
上記(1)で調製したイヌリン添加サンプル飲料を例2に記載された手順に従ってパネラー4名による官能評価を行った。
Claims (13)
- 糖類濃度が2.5g/100mL以下であり、かつ、フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含有してなる 、ニンジン搾汁液およびその濃縮液。
- 糖類濃度が2.5g/100mL以下であり、かつ、フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含有してなる 、ニンジン含有野菜飲料。
- 糖類濃度が4.5g/100mL以下であり、かつ、フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含有してなる、ニンジン含有野菜果実飲料。
- 請求項1に記載のニンジン搾汁液またはその濃縮液を含有してなる、請求項2または3に記載のニンジン含有飲料。
- 飲料中のニンジンの使用比率が10%以上である、請求項2~4のいずれか一項に記載のニンジン含有飲料。
- フラクトオリゴ糖を含有し、フラクトオリゴ糖含有量が0.3g/100mL以上である、請求項1~5のいずれか一項に記載のニンジン搾汁液およびその濃縮液並びにニンジン含有飲料。
- イヌリンを含有し、イヌリン含有量が0.9g/100mL以上である、請求項1~5のいずれか一項に記載のニンジン搾汁液およびその濃縮液並びにニンジン含有飲料。
- ニンジン搾汁液またはその濃縮液を糖転移酵素と接触させる工程を含んでなる、請求項1および6~8のいずれか一項に記載のニンジン搾汁液およびその濃縮液の製造方法。
- 請求項9で製造されたニンジン搾汁液またはその濃縮液を野菜の搾汁液および果実の搾汁液のいずれかまたは両方と混合する工程を含んでなる、請求項2~8のいずれか一項に記載のニンジン含有飲料の製造方法 。
- フラクトオリゴ糖およびイヌリンのいずれかまたは両方を配合する、あるいは生成させる工程を含んでなる、糖類濃度が2.5g/100mL以下のニンジン搾汁液およびその濃縮液並びにニンジン含有野菜飲料およびニンジン含有野菜果実飲料の風味改善方法。
- フラクトオリゴ糖およびイヌリンのいずれかまたは両方を含んでなる、糖類濃度が2.5g/100mL以下のニンジン搾汁液およびその濃縮液並びにニンジン含有野菜飲料およびニンジン含有野菜果実飲料の風味改善剤。
- 糖類濃度が2.5g/100mL以下のニンジン搾汁液およびその濃縮液並びにニンジン含有野菜飲料およびニンジン含有野菜果実飲料の風味改善剤としての、フラクトオリゴ糖およびイヌリンのいずれかまたは両方の使用。
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JP2018542635A JP7159865B2 (ja) | 2016-09-30 | 2017-09-27 | 低糖類のニンジン搾汁液およびニンジン含有飲料 |
AU2017337431A AU2017337431B2 (en) | 2016-09-30 | 2017-09-27 | Low-carbohydrate squeezed carrot juice and carrot-containing beverage |
US16/338,367 US20200022385A1 (en) | 2016-09-30 | 2017-09-27 | Low-carbohydrate squeezed carrot juice and carrot-containing beverage |
EP17856207.0A EP3520627A4 (en) | 2016-09-30 | 2017-09-27 | LOW CARBOHYDRATE PRESSED CARROT JUICE AND CARROT CONTAINER |
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EP3520627A1 (en) | 2019-08-07 |
CN109714980A (zh) | 2019-05-03 |
JPWO2018062258A1 (ja) | 2019-07-18 |
JP7159865B2 (ja) | 2022-10-25 |
EP3520627A4 (en) | 2020-06-03 |
AU2017337431A1 (en) | 2019-05-02 |
US20200022385A1 (en) | 2020-01-23 |
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