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1. WO2020116383 - BEVERAGE AND METHOD FOR PRODUCING BEVERAGE

Publication Number WO/2020/116383
Publication Date 11.06.2020
International Application No. PCT/JP2019/046985
International Filing Date 02.12.2019
IPC
A23C 9/152 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
152containing additives
A23C 11/10 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
11Milk substitutes, e.g. coffee whitener compositions
02containing at least one non-milk component as source of fats or proteins
10containing or not lactose but no other milk components as source of fats, carbohydrates or proteins, e.g. soy milk
A23F 3/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
3Tea; Tea substitutes; Preparations thereof
16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
A23F 5/24 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
5Coffee; Coffee substitutes; Preparations thereof
24Extraction of coffee; Coffee extracts; Making instant coffee
C12G 3/00 2019.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
A23L 2/52 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
52Adding ingredients
Applicants
  • サントリーホールディングス株式会社 SUNTORY HOLDINGS LIMITED [JP]/[JP]
Inventors
  • 富貴澤 伸哉 FUKIZAWA, Shinya
  • 高木 理沙 TAKAGI, Risa
  • 秦 悠斗 HATA, Yuto
  • 吉井 孝彰 YOSHII, Takaaki
Agents
  • 特許業務法人 安富国際特許事務所 YASUTOMI & ASSOCIATES
Priority Data
2018-22913006.12.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) BEVERAGE AND METHOD FOR PRODUCING BEVERAGE
(FR) BOISSON, ET PROCÉDÉ DE FABRICATION DE CELLE-CI
(JA) 飲料及び飲料の製造方法
Abstract
(EN)
The present invention addresses the problem of providing: a beverage having an activity to suppress the increase in blood pressure; and a method for producing the beverage. The present invention relates to: a beverage comprising kaempferol and/or a glycoside thereof and an xanthohumol, wherein the content of the xanthohumol is 30 ppm by mass or more and less than 200 ppm by mass; and others.
(FR)
L'invention a pour objet de fournir une boisson possédant un effet inhibiteur de l'élévation de la pression artérielle, et un procédé de fabrication de cette boisson. Plus précisément, l'invention concerne une boisson, ou similaire, qui contient un kaempférol et/ou un glycoside de celui-ci, et un xanthohumol, la teneur en xanthohumol étant supérieure ou égale à 30ppm en masse et inférieure à 200ppm en masse.
(JA)
本発明は、血圧上昇抑制作用を有する飲料及びその飲料の製造方法を提供することを目的とする。 本発明は、ケンフェロール及び/又はその配糖体と、キサントフモールとを含み、上記キサントフモールの含有量が、30質量ppm以上200質量ppm未満である飲料等に関する。
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