CN100362945C - 泡沫保持剂及其应用 - Google Patents
泡沫保持剂及其应用 Download PDFInfo
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- CN100362945C CN100362945C CNB038172933A CN03817293A CN100362945C CN 100362945 C CN100362945 C CN 100362945C CN B038172933 A CNB038172933 A CN B038172933A CN 03817293 A CN03817293 A CN 03817293A CN 100362945 C CN100362945 C CN 100362945C
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- tea
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种具有足够泡沫保持性,同时还可以满足作为食品所必要的安全性、味道和香味等的泡沫保持剂以及含有该泡沫保持剂的发泡性饮料。更详细地说,本发明涉及通过一般方法从红茶、绿茶、乌龙茶、绞股蓝茶、马黛茶、普洱茶、大麦茶、薏苡茶、粗米茶、蕺草茶和其它茶叶中制得茶,使用水和/或乙醇等溶剂提取出含有大量儿茶素类成分的茶叶提取物,由该茶叶提取物制成的发泡性饮料用的泡沫保持剂;以及其特征在于含有该泡沫保持剂的起泡性、泡沫保持性优良,泡沫密度高,能产生极细泡沫的发泡性饮料。
Description
技术领域
本发明涉及可用于饮料的泡沫保持剂。此外,本发明还涉及具有起泡性和泡沫保持性的含二氧化碳饮料。进一步的,还涉及一种在原料中不使用谷物酿制酒,而具有类似啤酒起泡的含二氧化碳饮料。
背景技术
谷物酿制酒是通过将来自于谷物的淀粉糖化、通过酵母发酵而制成的酒。啤酒、汽酒等含二氧化碳的谷物酿制酒在饮用时通过倾倒至玻璃杯等中产生泡沫,从而抑制二氧化碳的逸出,维持爽快感。此外,泡沫对于保持美味成分(口味、香味)也是有效的。进一步的,密度高、极细小的泡沫可以防止内含物的氧化,保持新鲜度。
此外,也提出了使用具有改善起泡性功能的起泡剂,以及使用具有改善起泡性功能的气泡保持剂的起泡性饮料。已知的还有例如,含有皂苷成分的起泡性混合酒(特开昭61-88869),含有皂苷、或含皂苷制剂和作为增稠剂的麦芽糖类的直链寡糖、异麦牙糖类的支链寡糖这样的寡糖或寡糖和多糖类的发泡性饮料(特开平5-38275),含有含酒花的麦芽发酵液、起泡剂和作为增稠稳定剂的琼脂、明胶、黄原胶、角叉菜、果胶、罗望籽果胶、吉兰糖胶、槐树豆胶这样的泡沫保持剂的含二氧化碳酒精饮料(特开平11-299473),含酒花的谷类发酵液、含有起泡剂或起泡剂和作为增稠稳定剂的泡沫保持剂的含二氧化碳酒精饮料(特开2001-103954)等。
然而,它们还不是具有足够泡沫保持性,同时还可以满足作为食品所必要的安全性和香味等的饮料。
发明内容
本发明者们以具有足够泡沫保持性,同时还可以满足作为食品所必要的安全性和香味等的发泡性饮料为课题,进行了认真的研究,结果出人意料地发现,当把茶叶水和/或乙醇提取物用于发泡性饮料时,可以起到优良的泡沫保持效果,由此完成了本发明。
本发明的泡沫保持剂可以减少用作起泡性素材的添加物或酒花提取物,可以低成本地付与含二氧化碳饮料实用的起泡性和泡沫保持性。此外,若使用本发明的泡沫保持剂,可以制造香味设计的范围较宽、且不使用谷物酿制酒、具有类似啤酒起泡的含二氧化碳饮料。
即,本发明提供一种可用于饮料中的泡保持性充分、具有食品所必要的安全性的泡保持剂。
另外,本发明提供含二氧化碳的饮料,其满足发泡性饮料所付与的爽快感或吞咽感优良,泡保持性也良好,并且也满足作为食品的安全性或香味等。
而且,本发明提供一种不以谷物酿制酒为原料,具有优良起泡性和泡沫保持性含二氧化碳饮料。
通过本发明,可以提供一种在产品的外观方面会使人联想到具有啤酒的风味和氛围的含二氧化碳饮料。
本发明涉及由茶叶水和/或乙醇提取物形成的泡沫保持剂。此外,本发明还涉及一种含二氧化碳饮料,其特征在于含有(A)起泡剂和(B)茶叶水和/或乙醇提取物。
本发明还提供新型的泡沫保持剂。
本发明的泡沫保持剂可以使用通过通常的方法,用水和/或乙醇等溶剂从茶叶中提取出含大量儿茶素类成分的茶叶提取物。
此外,通过将得到的提取物进一步浓缩制得的浓缩物也可以用作茶叶提取物。
此外,本发明中的茶叶可以是不发酵茶、半发酵茶、发酵茶中的任何种,可以列举例如,红茶、绿茶、乌龙茶、绞股蓝茶、马黛茶、普洱茶、大麦茶、薏苡茶、粗米茶、蕺草茶,为了其它饮用目的而提取的植物等。
如果从对作为茶叶提取物的起泡剂的香味、品质稳定性的影响以及获取的经济性方面考虑,作为本发明的泡沫保持剂的茶叶提取物优选是红茶、绿茶或乌龙茶的提取物。
用于提取的溶剂可以是单独的水或水和乙醇的任意混合物中的任何一种,优选使用单独的水或与水的混合物。
在提取时,茶叶和溶剂的比例没有特别的限定,相对于1份茶叶溶剂为2~1000重量份,特别是从提取操作和效率的角度出发,优选为5~100重量份。适合的提取温度是在室温~常压下溶剂的沸点的范围内,提取时间根据提取温度的不同而不同,优选在10分钟~24小时的范围内。
为了从如上制得的茶叶提取物中得到浓缩物,通过通常的方法,将得到的提取物进一步在减压下加热,除去水分。此外,可以用合成吸附剂处理该提取物。作为在茶叶提取物的分离处理中使用的合成吸附剂,可以列举由苯乙烯和二乙烯基苯聚合制得的芳香族合成吸附剂,或者由甲基丙烯酸聚合制得的甲基丙烯酸类合成吸附剂,作为市售产品,芳香族类合成吸附剂,可以列举ダイヤイオンHP20、同HP21(三菱化学(株))、Amberlite XAD2、同XAD4(美国罗姆&哈斯公司)等,甲基丙烯酸类合成吸附剂,可以列举ダイヤイオン HP1MG、同HP2MG(三菱化学(株))、Amberlite XAD7、同XAD8(美国罗姆&哈斯公司)等。
合成吸附剂处理优选如下进行:将该合成吸附剂填充到柱中,使茶叶提取物通过该柱,进一步用水清洗树脂。当通过这些合成吸附剂处理茶叶提取物时。为了使分馏进行完全,优选预先进行通过减压浓缩等除去提取物中的有机溶剂、或用水充分稀释等的前处理。
用作茶叶提取物的提取物优选白利(Brix)糖度为10~40°,特别优选在20°以上。
由此得到的茶叶提取物或其浓缩物在提取后,可以直接使用,或者是混合了糖类的高浓度糖浆提取物、从这些茶叶提取物或其浓缩物中除去了溶剂的干燥物等任何状态的产物都可以使用,但是从保存性、有机溶剂的安全性的角度出发,优选使其成为干燥物的状态。
可以通过通常的方法,对提取物或其浓缩物进行冷冻干燥、或使其包含在糖类等粉末化基材中进行喷雾干燥,而制造干燥物。
此外,本发明还提供具有起泡性和泡沫保持性的含二氧化碳饮料。
本发明的含二氧化碳饮料可以是含醇的饮料,也可以是不含醇的饮料,可以列举例如,汽水(Soda pop)、柠檬汽水、可乐饮料、含果汁碳酸饮料、低酒精类(酒精度数12%以下的酸饮料类、チユ-ハイ(chu-hi)类、鸡尾酒类等)、无酒精啤酒等。
当本发明的含二氧化碳饮料为含酒精饮料时,在制造本发明的饮料时所用的原浆酒没有特别的限定,可以是烧酒、威士忌、其它酒(other spirit)等蒸馏酒,清酒、啤酒、葡萄酒等酿制酒,利口酒等混合酒。本发明的泡沫保持剂优选用于没有发泡性的蒸馏酒或混合酒中,此外,也可以用于香味设计范围较广的,使用了烧酒、火酒的产品中。另外,通过本发明,也可以优选地用于在产品的外观方面会使人联想到具有啤酒的风味和氛围的含二氧化碳饮料。本发明的泡沫保持剂适用于酒精度数12%以下,是6%以下的低酒精饮料中。
在本发明中,可以将上述茶叶提取物单独地、或者通过适当的组合后,用于这些饮料中。此外,上述茶叶提取物可以根据所需的泡沫状态而添加,例如从经济性和对香味等的影响的角度出发,对于产品(饮料),来自于茶的以可溶性固态成分计的重量换算量为0.01~3重量%时有利于起泡性,优选0.02~1重量%。
本发明中的起泡剂没有特别的限定,只要具有起泡性则没有特别的限定,可以使用例如用于食品的乳化、分散、浸透、清洗、起泡、分离等的乳化剂。作为可以在本发明中使用的起泡剂,来自于植物或者动物的皂苷提取物、化学合成的甘油脂肪酸酯、丙二醇脂肪酸酯、蔗糖脂肪酸酯、山梨糖醇酐脂肪酸酯等。
作为皂苷提取物,可以列举皂树(Quillaja saponaria)提取物、槐山茶(sophora japonica)皂苷、酶处理卵磷脂、酶解卵磷脂、植物性甾醇、植物卵磷脂、鞘磷脂、大豆皂苷、胆汁粉、动物性甾醇、土豆糖脂、分馏卵磷脂、丝兰·泡沫(Yucca foam)提取物、蛋黄卵磷脂、大麦外皮提取物、酶处理大豆皂苷提取物、茶种子皂苷、甜菜皂苷等,只要是具有起泡性的物质即可,也可以是精制物。
皂树提取物是通过用水从蔷薇科的皂树的树皮中提取而得到的。进一步的,可以在提取后,使用多孔性吸附树脂等进行精制,制得精制物。
槐山茶皂苷是通过用水或乙醇提取豆科的槐山茶的花、花蕾,进行精制而得到。
酶处理卵磷脂可以通过用酶处理卵磷脂而得到。
酶解卵磷脂可以通过用酶分解卵磷脂而得到。
植物性甾醇可以通过粉碎油籽,用乙醇等溶剂提取、精制而得到。
植物性卵磷脂可以通过从大豆等油籽等的植物原料得到的油脂中进行分离而得到。
鞘脂可以通过用乙醇或有机溶剂从米糠中提取、精制而得到。
大豆皂苷可以通过粉碎豆科的大豆,用水、乙醇或有机溶剂进行提取、精制而得到。
胆汁粉可以通过将动物的胆汁粉末化后得到。
动物性甾醇可以通过水解羊毛蜡(羊毛脂)或鱼油的不皂化物,或者通过用有机溶剂提取、精制而得到。
土豆糖脂可以通过用有机溶剂提取茄科的土豆的叶子或全草,进行精制而得到。
分馏卵磷脂可以通过用乙醇或有机溶剂提取卵磷脂、分馏精制而得到。
丝兰·泡沫提取物可以通过用水提取百合科的丝兰·ブレビフオリア等的根而得到。
蛋黄卵磷脂可以通过使用极性溶剂和非极性溶剂从鸡蛋中提取,从提取物中除去水分和溶剂而得到。
作为甘油脂肪酸脂,可以使用十甘油单月桂酯、十甘油单油酸酯等,甘油脂肪酸酯可以通过将甘油和脂肪酸反应,或者将油脂和脂肪酸反应而制得。
作为丙二醇脂肪酸酯,可以使用藻酸丙二醇酯等。丙二醇脂肪酸酯可以通过使丙二醇和脂肪酸进行酯化而制造,在藻酸丙二醇酯的情况下,可以通过向藻酸中加入环氧丙烷和碱性催化剂,在加压下在约70℃进行反应而制造。
蔗糖脂肪酸酯可以通过使蔗糖溶于二甲基甲酰胺中,加入脂肪酸甲酯,在碱性催化剂的存在下减压加热,进行酯交换反应而制得。
山梨糖醇酐脂肪酸酯可以通过将山梨糖醇和脂肪酸在碱性催化剂的存在下加热反应而制得。
硬脂酰乳酸钙可以通过浓缩乳酸制备聚合乳酸,将其和硬脂酸钙作用而制得。
这些起泡剂可以单独地或者通过适当的组合而使用。此外,这些起泡剂可以根据目的、程度、添加物的使用标准等而适宜地进行添加,例如作为有效成分重量,相对于产品,为0.001~2重量%,特别优选0.002~1重量%。
在本发明的饮料中,还可以进一步添加酒花提取物。
酒花是桑科的爬蔓性的多年生草,用二氧化碳、水、乙醇等溶剂提取其球果或者经过进一步浓缩后的产物,可以用作本发明中的酒花提取物,相对于产品,优选使用浓度为1~30ppm的来自于酒花的成分。
本发明的饮料的特征在于,其含有二氧化碳,通过使二氧化碳的起泡和泡沫保持性中的任何一方都在适度的范围内,不但在开始饮用的时候,而且在饮用过程中,都可以持续地带来爽快感和良好的吞咽感觉。对于饮料来说,在内压为0.5~3.5kg/cm2·20℃,优选为1.2~2.2kg/cm2·20℃的范围内含有二氧化碳。可以用通常的方法,通过预先溶解了二氧化碳的高压苏打水进行稀释,或者通过碳酸化器使得所含的二氧化碳达到规定浓度或规定气压。
本发明的饮料在制造饮料时,可以适当地添加通常使用的各种添加剂或原料。例如可以使用香料、酸味剂等食品添加剂或糖类、果汁、乳制品等一般作为食品所摄取的原料。具体的说,可以使用砂糖、异构化糖、糊精、柠檬酸、柠檬汁、葡萄柚汁、橙汁、发酵奶、牛奶、浓缩奶等。
这些添加剂或原料可以根据饮料的种类适当地添加,例如,糖类优选以相对于饮料为0~1 5重量%左右而添加,香料优选以相对于饮料为0~2重量%左右而添加,酸味剂优选以相对于饮料为0~2重量%左右而添加。
和现有的发泡性饮料相比,使用本发明的泡沫保持剂,可以制造起泡性和泡沫保持性优良、泡沫密度高、能产生极细气泡的发泡性饮料。
实施例
以下基于实施例,进一步具体地对本发明进行说明,但是无庸置疑的是,本发明的范围并不限定于这些实施例。
实施例1.红茶提取物的制造
在热水中提取红茶茶叶,减压浓缩得到白利糖度为24~26°的浓缩物。向其中混合砂糖,调整至白利糖度为62°的红茶茶叶提取物(含有以固态成分计为12重量%的来自于红茶茶叶的提取物)。
实施例2.起泡性和泡沫保持性试验
1.样品的配制
向90ml粮食酒精(酒精度数59%)中,加入白糖使白利糖度达到4.5±0.1,进一步加入柠檬酸和苹果酸,配制固态成分为0.2%的溶液。
表1中记载的样品1~8的8种样品是通过向上述溶液中单独地或组合地加入红茶提取物(实施例1中得到的,以下相同)、酒花提取物(HASS HOP PRODUCTION,INC)、皂树提取物(丸善制药(株))而配制的。
制得的样品用溶解了二氧化碳的高压苏打水稀释,将其调整为酒精度数5.3%,二氧化碳内压为2.2±0.2kg/cm2·20℃,然后封入350ml的瓶中,用于以下的试验。
2.起泡性和泡沫保持试验
在一定时间(10秒)内,将如上配制的各样品全部注入到固定于量筒上部的漏斗中。测定注入刚结束之后的总量(ml)(总量=液体+气泡)。然后随着时间推移(0.5、1、2、3、4、5、10分钟)测定总量。
另外,实验样本以及实验玻璃器具在20℃的恒温室中静置一晚,实验也在20℃下进行。结果如表1所示。
表1
样品 | 作为来自于红茶提取物的可溶性固体成分(0.5g/L) | 作为来自于酒花的成分的浓度(0.005ml/L) | 作为来自于皂树的成分的浓度(0.035ml/L) | 0分钟 | 0.5分钟 | 1分钟 | 2分钟 | 3分钟 | 4分钟 | 5分钟 | 10分钟 |
1 | ○ | ○ | ○ | 880 | 820 | 800 | 750 | 710 | 680 | 640 | 520 |
2 | ○ | ○ | × | 740 | 600 | 540 | 360 | 350 | |||
3 | ○ | × | ○ | 850 | 820 | 810 | 770 | 740 | 710 | 690 | 570 |
4 | × | ○ | ○ | 870 | 830 | 810 | 770 | 720 | 680 | 630 | 470 |
5 | ○ | × | × | 740 | 500 | 360 | 350 | ||||
6 | × | ○ | × | 680 | 350 | ||||||
7 | × | × | ○ | 860 | 830 | 810 | 780 | 730 | 710 | 680 | 520 |
8 | × | × | × | 680 | 350 |
从表1可以看出,和单独添加皂树提取物的样品7相比,可以确认含有皂树提取物和茶叶提取物的样品3的泡沫保持性得到了改善。
此外,从样品1的结果可以看出,虽然进一步含有酒花提取物,由于含有茶叶提取物,起泡性和泡沫保持性优良。
通过以上的结果,可以证明茶叶提取物具有优良的泡沫保持性。
实施例3.泡密度试验
将实施例2中制作的各样品封入120ml的小玻璃瓶中,用于本试验。
首先,120ml的各样品在10℃的恒温浴中冷却。然后,在透明度计上设置漏斗,在5秒内注入冷却的各样品全量。30秒后,打开透明度计的旋塞阀,仅将液体部分从下方移去,测定泡沫部分的高度(cm)。然后,向透明度计中注入95%乙醇(约500μl)消泡,测定液体的高度(cm)。
通过下式计算出泡密度值。
泡密度比=消泡后的液体高度(cm)/泡沫部分的高度(cm)
结果如表2所示。
表2
样品 | 红茶提取物 | 酒花提取物 | 皂树提取物 | 泡沫部分的高度(cm) | 消泡后的液体高度(cm) | 泡密度比 |
1 | ○ | ○ | ○ | 30.5 | 10.4 | 0.34 |
2 | ○ | ○ | × | 26 | 8 | 0.31 |
3 | ○ | × | ○ | 32.5 | 10 | 0.31 |
4 | × | ○ | ○ | 30 | 9.5 | 0.32 |
5 | ○ | × | × | |||
6 | × | ○ | × | |||
7 | × | × | ○ | 31 | 8 | 0.26 |
8 | × | × | × |
(由于样品5、6和8在起泡性和泡沫保持性方面没有效果,因此不将其列为比较研究对象)
从表2可以看出,和单独添加皂树提取物的样品7相比,含有皂树提取物和红茶提取物的样品3的泡沫密度提高。
此外,和样品4相比,可以看出进一步含有红茶提取物的样品1的泡沫密度提高。
根据以上结果,可以看出通过茶叶提取物,能够得到厚重且极细的气泡。
实施例4.感观试验
将实施例2中制作的8种样品在5~10℃左右的冷却状态下进行本试验。
3位香味专业专家对在口中的发泡感觉和吞咽感觉是否良好进行评价,5分为满分,将3人的总分(满分15分)作为综合得分,评价其优越性。在评价时,他们在成分配比未公开的状态下,客观地作出评价。结果如表3所示。
表3
样品 | 红茶提取物 | 酒花提取物 | 皂树提取物 | 感观总分 | |||
1 | ○ | ○ | ○ | 4 | 4.3 | 4.5 | 12.8 |
2 | ○ | ○ | × | 3.7 | 4 | 4.5 | 12.2 |
6 | × | ○ | × | 3 | 3.9 | 3.5 | 10.4 |
4 | × | ○ | ○ | 2.4 | 3.5 | 4 | 9.9 |
3 | ○ | × | ○ | 3.5 | 3 | 3 | 9.5 |
5 | ○ | × | × | 2.8 | 3.7 | 3 | 9.5 |
7 | × | × | ○ | 2.2 | 4 | 3 | 9.2 |
8 | × | × | × | 2 | 3 | 2 | 7 |
含有红茶提取物的样品在口中泡沫的绽开较细,感觉良好,吞咽时的感觉较好,具有优良的感观。
还可以看出,特别是和酒花提取物同时使用时是特别有效的。
实施例5.(チユ-ハイ)
用高气压苏打水将按照下述的比例配制的溶液稀释至规定量,配制チユ-ハイ。另外,二氧化碳内压为2.2kg/cm2。
砂糖 30g
柠檬酸 1.5g
粮食酒精
(酒精度数59%) 90ml
皂树提取物(丸善制药(株)) 0.03ml
(来自于皂树成分的换算值)
红茶提取物(实施例1) 3.5g(作为红茶提取可溶性固
态成分0.42g)
香料 2ml
合计 1000ml
实施例6.(チユ-ハイ)
用高气压苏打水将按照下述的比例配制的溶液稀释至规定量,配制チユ-ハイ。另外,二氧化碳内压为2.2kg/cm2。
砂糖 30g
糊精 10g
柠檬酸 1.5g
粮食酒精(酒精度数59%) 90ml
皂树提取物(丸善制药(株)) 0.03ml(来自于皂树成分的换算
值)
红茶提取物(实施例1) 3.5g(作为红茶提取可溶性固态成
分0.42g)
酒花提取物 0.003ml(来自于酒花成分的换算
值)
香料 2ml
合计 1000ml
实施例7.(含果汁碳酸饮料)
用高气压苏打水将按照下述的比例配制的溶液稀释至规定量,配制含果汁碳酸饮料。另外,二氧化碳内压为2.2kg/cm2。
砂糖 80g
柠檬酸 2g
5倍浓缩葡萄柚汁 10g
皂树提取物(丸善制药(株)) 0.03ml(来自于皂树成分的换算
值)
红茶提取物(实施例1) 3g(作为红茶提取可溶性固态成分
0.36g)
香料 2ml
合计 1000ml
实施例8.(无酒精啤酒)
用高压苏打水将按照下述的比例配制的溶液稀释至规定量,配制无酒精啤酒。另外,二氧化碳内压为2.2kg/cm2。
果糖葡萄糖液体糖 5g
糊精 20g
麦芽提取物(三荣源F·F·I(株)) 5g
柠檬酸 0.01g
乳酸 0.4g
皂树提取物(丸善制药(株) 0.03ml
红茶提取物(实施例1) 1.0g
(作为可溶性固态成分0.12g)
酒花提取物 0.03ml
香料 2ml
合计 1000ml
实施例5~实施例8中记载的任何一种饮料都是泡沫保持性充分、且可以满足作为食品所必要的安全性和香味等的饮料。
Claims (8)
1.一种泡沫保持剂,其含有茶叶水和/或乙醇提取物。
2.权利要求1记载的泡沫保持剂,其特征在于:通过浓缩茶叶水和/或乙醇提取物而制成。
3.权利要求1或2记载的泡沫保持剂,其特征在于:浓缩茶叶水和/或乙醇提取物得到的浓缩物的白利糖度为10~40°。
4.权利要求1记载的泡沫保持剂,其特征在于:茶叶为红茶、绿茶或乌龙茶的茶叶。
5.一种含二氧化碳饮料,含有
(A)起泡剂和
(B)茶叶水和/或乙醇提取物,其中,二氧化碳的内压为0.5~3.5kg/cm2·20℃。
6.权利要求5记载的饮料,其特征在于:不含谷物酿制酒。
7.权利要求5记载的饮料,其特征在于:其为汽水、柠檬汽水饮料、可乐饮料、含果汁碳酸饮料、低酒精饮料。
8.权利要求5记载的饮料,其特征在于:其为酒精度数12%以下的低酒精饮料。
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CN1174882A (zh) * | 1997-08-14 | 1998-03-04 | 封守业 | 啤酒的强化复合泡沫添加剂 |
CN1243871A (zh) * | 1998-07-31 | 2000-02-09 | 青岛市轻工业研究所 | 茶啤酒及其制造方法 |
CN1305728A (zh) * | 1999-06-22 | 2001-08-01 | 卡夫食品有限公司 | 含有气化糖的泡沫热牛奶咖啡乳膏 |
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Publication number | Publication date |
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CA2489600A1 (en) | 2003-12-24 |
CA2489600C (en) | 2011-11-22 |
DE60319231T2 (de) | 2009-02-12 |
EP1532869B1 (en) | 2008-02-20 |
EP1532869A1 (en) | 2005-05-25 |
KR20050010941A (ko) | 2005-01-28 |
CN1668216A (zh) | 2005-09-14 |
EP1532869A4 (en) | 2005-08-31 |
DE60319231D1 (de) | 2008-04-03 |
ATE386446T1 (de) | 2008-03-15 |
AU2003241708B2 (en) | 2008-09-11 |
JP4841140B2 (ja) | 2011-12-21 |
US20060051483A1 (en) | 2006-03-09 |
AU2003241708A1 (en) | 2003-12-31 |
KR101083617B1 (ko) | 2011-11-16 |
WO2003105610A1 (ja) | 2003-12-24 |
PT1532869E (pt) | 2008-04-01 |
ES2300588T3 (es) | 2008-06-16 |
JPWO2003105610A1 (ja) | 2005-10-13 |
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