JPH03224467A - Production of food and drink and food and drink obtained by the same producing method - Google Patents
Production of food and drink and food and drink obtained by the same producing methodInfo
- Publication number
- JPH03224467A JPH03224467A JP2019935A JP1993590A JPH03224467A JP H03224467 A JPH03224467 A JP H03224467A JP 2019935 A JP2019935 A JP 2019935A JP 1993590 A JP1993590 A JP 1993590A JP H03224467 A JPH03224467 A JP H03224467A
- Authority
- JP
- Japan
- Prior art keywords
- tomato
- food
- drink
- glutamic acid
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 238000000034 method Methods 0.000 title description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 30
- 102000008214 Glutamate decarboxylase Human genes 0.000 claims abstract description 14
- 108091022930 Glutamate decarboxylase Proteins 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 9
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 7
- 239000004220 glutamic acid Substances 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 25
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims description 16
- 235000015193 tomato juice Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims description 7
- 235000015192 vegetable juice Nutrition 0.000 claims description 5
- 235000000832 Ayote Nutrition 0.000 claims description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 4
- 235000015136 pumpkin Nutrition 0.000 claims description 4
- 241000219122 Cucurbita Species 0.000 claims description 2
- 239000006286 aqueous extract Substances 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 240000004244 Cucurbita moschata Species 0.000 abstract description 3
- 241000227653 Lycopersicon Species 0.000 abstract 5
- 239000000463 material Substances 0.000 abstract 5
- 239000002253 acid Substances 0.000 abstract 2
- 239000000047 product Substances 0.000 description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 24
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 8
- 229960002989 glutamic acid Drugs 0.000 description 5
- 235000001497 healthy food Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 229940124277 aminobutyric acid Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- 229930182816 L-glutamine Natural products 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、血圧上昇抑制作用のある化合物として注目さ
れているγ−アミン醋酸を多く含有する健康性の高い飲
食品の製造方法及び該製造方法によって得られる健康性
の高い飲食品に関する。Detailed Description of the Invention <Industrial Application Field> The present invention relates to a method for producing highly healthy food and drink products containing a large amount of γ-amine acetic acid, which is attracting attention as a compound that suppresses increases in blood pressure. This invention relates to highly healthy food and drink products obtained by this method.
〈従来の技術、その課題〉
従来、γ−アミン醋酸を多く含有する飲食品の一種とし
て所謂ギヤバロン茶が提案されている（日本塵芸化学会
誌、Ｖｏ１．６１．Ｎｏ、ｌ １ 、１４４９〜１４５
１．１９８７年、実開昭８３−１０３２８５）、この提
案は、茶菓を嫌気的条件下に置くと、γ−アミン醋酸が
生成することを利用するもので、かくして生成したγ−
アミン醋酸を多く含有する茶菓が所謂ギヤバロン茶であ
る。<Conventional technology and its problems> So-called Giyabaron tea has been proposed as a type of food and drink containing a large amount of γ-amine acetic acid (Journal of the Japanese Society of Art and Science, Vol. 1.61. No. 1, 1449-145)
1. 1987, Utility Model Publication No. 83-103285), this proposal takes advantage of the fact that γ-amine acetic acid is produced when tea confections are placed under anaerobic conditions, and the γ-
A tea confectionery containing a large amount of amine acetic acid is so-called Giyabaron tea.
ところが、上記の従来提案には、茶菓を嫌気的条件下に
置いてγ−アミノ酪酸を生成させるため、その条件制御
が煩わしく、また茶菓という性質上その１回の使用量が
少ないため、γ−アミン醋酸の１＠の摂取量が極めて少
ないという課題がある。所謂ギヤバロン茶にはγ−アミ
ノ酪酸が１００■ｇ％程度含まれているが、もともと茶
菓それ自体の１回の使用量が数ｇ程度であるため、所謂
ギヤバロン茶を使用してもこれによるγ−アミノ酪酸の
１回の摂取量は数ｍｇｇ程度過ぎないのである。However, in the above-mentioned conventional proposal, γ-aminobutyric acid is produced by placing the tea confectionery under anaerobic conditions, which makes it cumbersome to control the conditions. There is a problem that the intake of 1@ of amine acetic acid is extremely small. The so-called Giyabaron tea contains about 100 g% of γ-aminobutyric acid, but since the amount of tea confectionery itself used per time is about several grams, even if the so-called Giyabaron tea is used, the amount of γ-aminobutyric acid due to this is - The amount of aminobutyric acid ingested at one time is only about several mgg.
〈発明が解決しようとする課題、その解決手段〉本発明
は、叙上の如き従来の課題を解決する、健康性の高い飲
食品の製造方法及び該製造方法によって得られる健康性
の高い飲食品を提供するものである。<Problems to be Solved by the Invention, Means for Solving the Problems> The present invention provides a method for producing highly healthy food and drink products that solves the conventional problems as described above, and a highly healthy food and drink product obtained by the production method. It provides:
しかして本発明者らは、上記の観点で研究した結果、成
熟トマト処理物にグルタミン酸脱炭酸酵素を作用させる
のが正しく好適であることを見出し、本発明を完成する
に到った。As a result of research from the above-mentioned viewpoint, the present inventors have found that it is appropriate to allow glutamic acid decarboxylase to act on a processed product of mature tomatoes, and have completed the present invention.
すなわち本発明は、成熟トマト処理物にグルタミン酸脱
炭酸酵素を作用させて、該成熟トマト処理物中に含まれ
るグルタミン酸の一部をγ−アミン醋酸にすることを骨
子とする飲食品の製造方法と、該製造方法によって得ら
れる飲食品とに係る。That is, the present invention provides a method for producing food and drink products, the gist of which is to cause a glutamic acid decarboxylase to act on a processed mature tomato product to convert a part of the glutamic acid contained in the processed mature tomato product into γ-amine acetic acid. , and food and drink products obtained by the manufacturing method.
本発明において、成熟トマト処理物は、成熟トマトから
公知の方法によって得られるトマトジュース、トマトピ
ユーレ、トマトペースト等である０本発明では、これら
の成熟トマト処理物にグルタミン酸脱炭酸酵素を作用さ
せるが、これに先立って、該成熟トマト処理物にグルタ
ミン酸及び／又はその塩を添加しておくのも有効である
０年間を通じての取扱いの便宜上、成熟トマト処理物と
してトマトペーストを用いるのが有利であるがこの場合
には、グルタミン酸脱炭酸酵素の円滑な作用を促すため
に、該トマトペーストをトマトジュース状乃至トマトピ
ユーレ状に水希釈したものを用いるのが好ましい。In the present invention, the processed mature tomato is tomato juice, tomato puree, tomato paste, etc. obtained from mature tomatoes by a known method.In the present invention, the processed mature tomato is treated with glutamic acid decarboxylase, but It is also effective to add glutamic acid and/or its salt to the processed mature tomato product prior to this. For convenience in handling throughout the year, it is advantageous to use tomato paste as the processed mature tomato product. In this case, in order to promote the smooth action of glutamic acid decarboxylase, it is preferable to use the tomato paste diluted with water in the form of tomato juice or tomato puree.
グルタミン酸脱炭酸酵素は種々の植物体中に存在してお
り、したがって本発明では、その酵素源としてこれら種
々の植物体を用いることができるが、なかでも、酵素活
性の点で、未熟トマト、カボチャ、カボチャの皮、ニン
ジン及びダイコンから選ばれる１種又は２種以上を用い
るのが好ましい。そして具体的に、グルタミン酸脱炭酸
酵素としては、これらの酵素源の例えば磨砕物を用いる
こともできるが、取扱いの便宜上、該酵素源から得られ
る搾汁液、水抽出液、これらの濃縮液又はこれらの乾燥
物を用いるのが好ましい。Glutamic acid decarboxylase exists in various plants, and therefore, in the present invention, these various plants can be used as the enzyme source. Among them, unripe tomatoes, pumpkins, etc. It is preferable to use one or more selected from , pumpkin skin, carrot, and radish. Specifically, as glutamic acid decarboxylase, for example, ground products of these enzyme sources can be used, but for convenience of handling, juice obtained from the enzyme sources, water extracts, concentrated liquids thereof, or It is preferable to use a dried product.
成熟トマト処理物にグルタミン酸脱炭酸酵素を作用させ
るには、成熟トマト処理物にグルタミン酸脱炭酸酵素又
はその酵素源を加え、数時間、そのまま静置するか又は
緩慢な攪拌下に放置すればよい、この際、通常は温度５
〜５０℃でＰＨ３゜５〜７．０に維持するが、好ましく
は温度１５〜３０℃でＰＨ４，０〜６．０に維持する。In order to cause glutamic acid decarboxylase to act on a processed mature tomato product, it is sufficient to add glutamic acid decarboxylase or its enzyme source to the processed mature tomato product and leave it as it is for several hours or leave it under gentle stirring. At this time, the temperature is usually 5
The pH is maintained at 3.5 to 7.0 at a temperature of ~50°C, preferably 4.0 to 6.0 at a temperature of 15 to 30°C.
したがって必要に応じ、成熟トマト処理物や酵素源等を
予めＰＨ調整しておき、また温度調整する。Therefore, if necessary, the pH of the processed mature tomato, the enzyme source, etc. is adjusted in advance, and the temperature is adjusted.
かくして成熟トマト処理物にグルタミン酸脱炭酸酵素を
作用させ、更に必要に応じ調味料等を適宜添加して、γ
−アミノ酪酸を多く含有する健康性の高い飲食品を得る
０種々の飲食品を得ることができるが、代表的には、ト
マトジュース又はトマトをベースとする野菜ジュースで
ある。In this way, glutamic acid decarboxylase is allowed to act on the processed mature tomato product, and seasonings are added as necessary to obtain γ.
- Obtaining a highly healthy food/drink containing a large amount of aminobutyric acid A variety of food/beverage products can be obtained, but typically tomato juice or tomato-based vegetable juice.
以下、実施例を挙げて本発明を更に具体的にする。Hereinafter, the present invention will be made more specific by giving examples.
〈実施例〉
拳実施例１
ニンジンＩＫｇを磨砕し、これに１文の冷水を加え、５
℃で６０分間攪拌し、濾過して濾液１．８Ｋｇを得、こ
の濾液を４００ Ｏｒ、ｐ、＋ｓで１５分間遠心分離し
て上清１．７Ｋｇを得た。そしてこの上清を凍結温度−
３０℃、乾燥温度２０℃、乾燥時真空度１００■■Ｈ８
で凍結乾燥して、乾燥物５０ｇを得た。<Example> Fist Example 1 Grind Ikg of carrots, add 1 kg of cold water to it, and
The mixture was stirred at ℃ for 60 minutes, filtered to obtain 1.8 kg of filtrate, and the filtrate was centrifuged at 400 Or, p, +s for 15 minutes to obtain 1.7 kg of supernatant. Then, freeze this supernatant at -
30℃, drying temperature 20℃, degree of vacuum during drying 100■■H8
The product was freeze-dried to obtain 50 g of dried product.
別に、成熟トマトから逆浸透濃縮法で得た糖度２０％の
トマトペーストを水希釈して糖度９％の水希釈物を用意
し、この水希釈物１文に前記乾燥物４０ｇを添加混合し
て、３０℃で４時間静置した。ＰＨは４．７であった。Separately, a tomato paste with a sugar content of 20% obtained from mature tomatoes by reverse osmosis concentration method was diluted with water to prepare a water diluted product with a sugar content of 9%, and 40 g of the dried product was added and mixed to one portion of this water dilution. , and left at 30° C. for 4 hours. The pH was 4.7.
そして静置したものを２倍に水希釈し、トマトジュース
（実施例１）２ｆｔを得た。The leftover mixture was diluted twice with water to obtain 2ft of tomato juice (Example 1).
同様にして、前記乾燥物を添加していないことだけが異
なるトマトジュース（比較例１）２文を得た。In the same manner, two tomato juices (Comparative Example 1) were obtained, the only difference being that the dry matter was not added.
双方のトマトジュースについて、Ｌ−グルタミン酸及び
γ−アミノ酪酸の高速アミノ酸分析計による分析結果を
第１表に示した。Table 1 shows the analysis results of L-glutamic acid and γ-aminobutyric acid for both tomato juices using a high-speed amino acid analyzer.
・実施例２
カボチャの可食部ＩＫｇを磨砕し、搾汁して、搾汁液０
．７Ｋｇを得た。・Example 2 Grind the edible part IKg of pumpkin, squeeze the juice, and make the juice 0
．． 7Kg was obtained.
別に、成熟トマトから公知の方法で得た食塩無添加のト
マトジュースを用意し、このトマトジュースＩＱに前記
搾汁液２５０ｇを添加混合して、３０℃で４時間静置し
た。ＰＨは４．３であった。そして静置したものにセロ
リ−バルブ４０ｇ、混合香辛料０．２ｇ、レモン果汁１
ｇ及び食塩２ｇを添加混合し、野菜ジュース（実施例２
）を得た。Separately, salt-free tomato juice obtained from mature tomatoes by a known method was prepared, and 250 g of the squeezed liquid was added to and mixed with this tomato juice IQ, and the mixture was allowed to stand at 30° C. for 4 hours. PH was 4.3. Then let it stand, 40g of celery bulb, 0.2g of mixed spices, 1 lemon juice.
g and 2 g of salt were added and mixed to make vegetable juice (Example 2).
) was obtained.
同様にして、前記搾汁液を添加していないことだけが異
なる野菜ジュース（比較例２）を得た。Similarly, a vegetable juice (Comparative Example 2) was obtained, the only difference being that the juice was not added.
双方の野菜ジュースについて、Ｌ−グルタミン酸及びγ
−アミン醋酸の高速アミノ酸分析計による分析結果を第
２表に示した。For both vegetable juices, L-glutamic acid and γ
Table 2 shows the analysis results of -amine acetic acid using a high-speed amino acid analyzer.
第２表
・実施例３
未熟トマ）３Ｋｇを破砕し、搾汁して、搾汁液２．１Ｋ
ｇを得た。Table 2/Example 3: Crush 3Kg of unripe tomatoes, squeeze the juice, and squeeze out 2.1K of juice.
I got g.
別に、成熟トマトから真空濃縮法で得た糖度２７．０％
のトマトペーストを水希釈して糖度９％の水希釈物を用
意し、この水希釈物３Ｋｇに前記搾汁液１．５Ｋｇ及び
Ｌ−グルタミン９１７．４ｇを添加して、３５℃で４時
間、緩慢に攪拌しながら放置した。ＰＨは４．２であっ
た。そして放置したものを７．５Ｋｇに水希釈し、トマ
トジュース（実施例３）を得た。Separately, sugar content 27.0% obtained from mature tomatoes by vacuum concentration method
A water diluted product with a sugar content of 9% was prepared by diluting tomato paste with water, and 1.5 kg of the juice and 917.4 g of L-glutamine were added to 3 kg of this water diluted product, and the mixture was slowly incubated at 35°C for 4 hours. The mixture was left to stand while being stirred. PH was 4.2. The leftover product was diluted with water to 7.5 kg to obtain tomato juice (Example 3).
同様にして、前記搾汁液を添加していないことだけが異
なるトマトジュース（比較例３）を得た。In the same manner, tomato juice (Comparative Example 3) was obtained, the only difference being that the juice was not added.
双方のトマトジュースについて、Ｌ−グルタミン酸及び
γ−アミノ酪酸の高速アミノ酸分析計による分析結果を
第３表に示した。Table 3 shows the analysis results of L-glutamic acid and γ-aminobutyric acid using a high-speed amino acid analyzer for both tomato juices.
第３表
〈発明の効果〉
既に明らかなように、以上説明した本発明にはトマト本
来の香味を活用して、制御し易い条件下に、γ−アミン
醋酸を多く含有する飲食品を製造することができ、しか
もその性質上、γ−アミノ酪酸の１回の摂取量を多くす
ることができるという効果がある。Table 3 <Effects of the Invention> As is already clear, the present invention described above utilizes the natural flavor of tomatoes to produce food and drink products containing a large amount of γ-amine acetic acid under easily controllable conditions. Moreover, due to its properties, it has the effect of increasing the amount of γ-aminobutyric acid taken at one time.
Claims (1)
させて、該成熟トマト処理物中に含まれるグルタミン酸
の一部をγ−アミノ酪酸にすることを特徴とする飲食品
の製造方法。 ２、成熟トマト処理物がグルタミン酸及び／又はその塩
を添加したものである請求項１記載の飲食品の製造方法
。 ３、成熟トマト処理物がトマトペーストの水希釈物であ
る請求項１又は２記載の飲食品の製造方法。 ４、グルタミン酸脱炭酸酵素として、その酵素源から得
られる搾汁液、水抽出液、これらの濃縮液又はこれらの
乾燥物を用いる請求項１、２又は３記載の飲食品の製造
方法。 ５、酵素源が、未熟トマト、カボチャ、ニンジン及びダ
イコンから選ばれる１種又は２種以上である請求項１、
２、３又は４記載の飲食品の製造方法。 ６、グルタミン酸脱炭酸酵素を温度１５〜３０℃、ＰＨ
４．０〜６．０で作用させる請求項１、２、３、４又は
５記載の飲食品の製造方法。 ７、請求項１、２、３、４、５又は６記載の製造方法に
よって得られる飲食品。 ８、トマトジュース又はトマトをベースとする野菜ジュ
ースである請求項７記載の飲食品。[Scope of Claims] 1. A food or drink product characterized in that a part of the glutamic acid contained in the processed mature tomato is converted into γ-aminobutyric acid by allowing glutamic acid decarboxylase to act on the processed mature tomato. Production method. 2. The method for producing food and drink products according to claim 1, wherein the processed mature tomato product contains glutamic acid and/or a salt thereof. 3. The method for producing food and drink products according to claim 1 or 2, wherein the processed mature tomato is a tomato paste diluted with water. 4. The method for producing food and drink products according to claim 1, 2 or 3, wherein the glutamic acid decarboxylase is a juice obtained from the enzyme source, an aqueous extract, a concentrate thereof, or a dried product thereof. 5. Claim 1, wherein the enzyme source is one or more selected from unripe tomatoes, pumpkins, carrots, and radish.
2. The method for producing a food or drink according to 4. 6. Glutamic acid decarboxylase at a temperature of 15-30℃ and pH
6. The method for producing food and drink products according to claim 1, 2, 3, 4, or 5, wherein the action is performed at a temperature of 4.0 to 6.0. 7. Food and drink products obtained by the production method according to claim 1, 2, 3, 4, 5 or 6. 8. The food or drink according to claim 7, which is tomato juice or tomato-based vegetable juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019935A JPH0712296B2 (en) | 1990-01-29 | 1990-01-29 | Method for producing food and drink and food and drink obtained by the method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019935A JPH0712296B2 (en) | 1990-01-29 | 1990-01-29 | Method for producing food and drink and food and drink obtained by the method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03224467A true JPH03224467A (en) | 1991-10-03 |
| JPH0712296B2 JPH0712296B2 (en) | 1995-02-15 |
Family
ID=12013071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019935A Expired - Lifetime JPH0712296B2 (en) | 1990-01-29 | 1990-01-29 | Method for producing food and drink and food and drink obtained by the method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0712296B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7923046B2 (en) | 2005-08-31 | 2011-04-12 | Kagome Co., Ltd. | Production method of food and beverage products with high content of γ-aminobutyric acid and food and beverage products with high content of γ-aminobutyric acid |
| JP2011172601A (en) * | 2011-06-15 | 2011-09-08 | Asahi Group Holdings Ltd | Method for producing sparkling wine with high gaba content |
| KR20110110012A (en) | 2010-03-31 | 2011-10-06 | 디아이씨 가부시끼가이샤 | Polymerizable liquid crystal composition and cholesteric reflective film using the same, reflective polarizing plate |
| JP5118032B2 (en) * | 2006-06-16 | 2013-01-16 | 日清オイリオグループ株式会社 | Method for producing γ-aminobutyric acid or γ-aminobutyric acid-containing composition |
| CN107951009A (en) * | 2017-11-30 | 2018-04-24 | 梁颖明 | The manufacture craft of cherry tomato ferment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6025105A (en) * | 1983-07-21 | 1985-02-07 | 日立電線株式会社 | Vibration preventive wire |
| JPS6043945A (en) * | 1983-08-22 | 1985-03-08 | Tamura Electric Works Ltd | Facsimile concentrating and distributing system |
| JPS6240258A (en) * | 1985-08-13 | 1987-02-21 | Showa Denko Kk | Method of masking smell of soybean milk or vegetable juice |
-
1990
- 1990-01-29 JP JP2019935A patent/JPH0712296B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6025105A (en) * | 1983-07-21 | 1985-02-07 | 日立電線株式会社 | Vibration preventive wire |
| JPS6043945A (en) * | 1983-08-22 | 1985-03-08 | Tamura Electric Works Ltd | Facsimile concentrating and distributing system |
| JPS6240258A (en) * | 1985-08-13 | 1987-02-21 | Showa Denko Kk | Method of masking smell of soybean milk or vegetable juice |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7923046B2 (en) | 2005-08-31 | 2011-04-12 | Kagome Co., Ltd. | Production method of food and beverage products with high content of γ-aminobutyric acid and food and beverage products with high content of γ-aminobutyric acid |
| CN1923059B (en) | 2005-08-31 | 2011-05-25 | 可果美株式会社 | Method for producing food and drink rich in γ-aminobutyric acid, and food and drink rich in γ-aminobutyric acid |
| JP5118032B2 (en) * | 2006-06-16 | 2013-01-16 | 日清オイリオグループ株式会社 | Method for producing γ-aminobutyric acid or γ-aminobutyric acid-containing composition |
| KR20110110012A (en) | 2010-03-31 | 2011-10-06 | 디아이씨 가부시끼가이샤 | Polymerizable liquid crystal composition and cholesteric reflective film using the same, reflective polarizing plate |
| JP2011172601A (en) * | 2011-06-15 | 2011-09-08 | Asahi Group Holdings Ltd | Method for producing sparkling wine with high gaba content |
| CN107951009A (en) * | 2017-11-30 | 2018-04-24 | 梁颖明 | The manufacture craft of cherry tomato ferment |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0712296B2 (en) | 1995-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110810677A (en) | Preparation method of lycium ruthenicum collagen peptide beverage | |
| JP2007037530A (en) | Tomato juice concentrate and tomato flavor composition | |
| JPH03236763A (en) | Production method of food and drink and food and drink using same production method | |
| KR102395314B1 (en) | Salted and fermented squid fermentation for bibim and Fabrication method thereof | |
| KR890001269B1 (en) | Method of Preparation of Flavor Composition | |
| CN103271294A (en) | Garlic flavor stropharia rugoso-annulata crisp chips and preparing method thereof | |
| JPH03224467A (en) | Production of food and drink and food and drink obtained by the same producing method | |
| CN108433049B (en) | A kind of preparation method of red heart kiwi fruit powder | |
| CN110897118A (en) | Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and preparation methods | |
| CN108103132A (en) | A kind of preparation method of squid protein small peptide | |
| CN104531484A (en) | Preparation method of garlic juice and apple wine mixed beverage | |
| JP3522599B2 (en) | Seasoning liquid production method | |
| JPH0451878A (en) | Preparation of tomato drink | |
| CN103989105A (en) | Blueberry and Chinese yam-containing rice soup and processing method thereof | |
| CN1059234C (en) | Vinegar containing the fruit of Chinese wolfberry and Hippophae rhamnoides | |
| JPH03244366A (en) | Preparation of food and drink and food and drink prepared thereby | |
| CN108813543A (en) | A kind of fruit flavor chili paste and preparation method thereof | |
| JP4705874B2 (en) | Method for producing amino acid-rich food material, particularly amino acid-rich food material containing abundant ornithine, food material produced by using these production methods, and foods to which these food materials are added | |
| JP2000032945A (en) | Processing of carrot | |
| CN1788608A (en) | Pleurotus ferulae nutritious flavoring and its production method | |
| JP2002153231A (en) | Method for concentrating useful component contained in by-product of pressed juice of citrus fruits and nutritional composition containing the same | |
| KR101555751B1 (en) | Food composition having extract of unripe astringent persimmon for removed astringent taste | |
| CN109868196A (en) | A kind of grape rice wine and processing method | |
| KR101837299B1 (en) | The method of fermentation whey protein and fermentation whey protein | |
| KR101287065B1 (en) | Preparing method for Salicornia herbacea powder with improved sanitary property and digestabilty |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080215 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090215 Year of fee payment: 14 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090215 Year of fee payment: 14 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100215 Year of fee payment: 15 |
|
| EXPY | Cancellation because of completion of term |