CN101019586B - Beverage - Google Patents
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- CN101019586B CN101019586B CN200610007097A CN200610007097A CN101019586B CN 101019586 B CN101019586 B CN 101019586B CN 200610007097 A CN200610007097 A CN 200610007097A CN 200610007097 A CN200610007097 A CN 200610007097A CN 101019586 B CN101019586 B CN 101019586B
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Abstract
One kind of beverage is prepared, which includes ester type catechin (A), free catechin (B) and caffeine (C) in the amount of (A)+(B)=500-6000 mg/L, (A)/[(A)+(B)]=0.7-1.0, and (A)/(C)=6-27. The beverage has high concentration of catechin with high biological function, improved flavor and improved quality, especially improved precipitation performance.
Description
Technical field
The present invention relates to a kind of catechin beverage that contains, it has improved taste such as bitter taste and astringent taste, and the generation of containment deposition and missible oil layering (cream down).
Background technology
Contained catechin it is reported and has many health-care effects in the tealeaves, like the effect of antioxidation, the effect that reduces cholesterolemia, hypotensive activity and inhibition hyperglycaemia.The presence of an ester-type catechins such as (-) - gallate epigallocatechin (EGCg), (-) - epigallocatechin gallate (GCg), (-) - epicatechin gallate (ECg ) and (-) - catechin gallate (Cg), and the presence in the free form, such as (-) - epigallocatechin (EGC), (-) - epigallocatechin (GC), (-) - epicatechin (EC), (-) - catechin (C) and (+) - catechin ((+) C).
On the other hand, methyl xanthine class, particularly caffeine can be quoted as proof and be the component relevant with the tea beverage taste (beverage that in the present invention, contains tea extract is generically and collectively referred to as tea beverage).It is relevant with bitter taste/harsh flavor (harsh taste) that caffeine is considered to, and the high dose caffeine makes beverage have the strong and stimulating taste.For obtaining the health care function of catechin, when the picked-up high dose, will contain the high concentration caffeine that is derived from tea.Consider the bitter taste/harsh flavor on side effect and the maxilla, the caffeine that high concentration contains can not produce good sensation.
In recent years, expectation functional while of catechin, concentrate on more effectively to absorb catechin, and, through the combination of test catechin and caffeine, developed the low-caffeine tea beverage.
Patent gazette 3259758 (spy opens flat 10-004919) discloses a kind of ingesta; With regard to 1 mass parts catechin; It comprises 0.1 mass parts or caffeine still less, and comprises the cyclodextrin of 0.1 to 20.0 mass parts, preferred 0.1 to 10.0 mass parts, preferred beta-schardinger dextrin-.
Patent gazette 3162359 (spy opens flat 3-164136) discloses a kind of beverage; It comprises the water of (a) at least 80 mass percents; (b) flavanol compound of at least 0.05 mass percent; It is selected from catechin, catechin-derived thing, epicatechin, epicatechin derivative and composition thereof; (c) flavor enhancement of at least 0.2 mass percent, it is selected from fruit flavors, plant flavor enhancement and composition thereof and (d) caffeine of 0.002 to 1.0 mass percent (collateral condition be caffeine be 1:1 to 1:30 to the ratio of flavanol compound).
Patent gazette 3507433 (spy opens 2001-197863) discloses a kind of green-tea extract; It is to have the green-tea extract of 1% soluble solids as substrate, has (a) catechin mixture, and its molecular weight ranges is equivalent to the milipore filter processed by the polymer with 700 to 5000 dalton's nominal molecular cut offs; This catechin mixture comprises (1) 130ppm epicatechin at least; (2) 300ppm epigallocatechin at least, (3) be 350ppm gallic acid epigallocatechin and (4) 60ppm gallic acid epicatechin at least at least; (b) 50ppm theanine at least; (c) each 10ppm or calcium still less, magnesium, manganese, aluminium, zinc and iron ion (d) when in 600 nano measurements 0.06 or optical density still less, and further comprise 450ppm caffeine at least.
The spy opens 2004-129669 and discloses a kind of container packed tea beverage; It comprises the non-polymerization catechin of (a) 320mg/500mL to 1300mg/500mL; (b) caffeine, (c) the content ratio of non-epicatechin is 40 to 80 mass percents in the middle of the non-polymerization catechin, (d) non-polymerization catechin is 5 to 8 to the mass ratio of caffeine; (e) non-polymerization catechin is 0.88 to 1.0 to the mass ratio of all polyphenol; And (f) turbidity is 0.7 or still less, and comprises the non-polymerization catechin of high concentration, has bitter taste and harsh flavor etc. and the improved taste of reduction simultaneously.
The spy opens 2004-180535 and discloses a kind of method that is used for removing selectively from the component that contains caffeine and catechin caffeine; The component that contains caffeine and catechin is dissolved in organic solvent and the solution of water with 9/1 to 1/9 mass ratio mixing formation, and contacts with active carbon.
The spy opens 2004-35417 and discloses a kind of reagent that is used to improve total blood ketone concentration, and it comprises non-polymerization catechin (A) and caffeine (B), and wherein non-polymerization catechin (A) is 0.3 or higher to the content mass ratio [(A)/(B)] of caffeine (B).
The spy opens 2002-187848 and discloses a kind of Camellia sinensis polyphenol level branch; It comprises 50% to 65% epigallocatechin-3-0-gallic acid; 13% to 20% epicatechin-3-0-gallic acid, 2% to 4% epicatechin and 1.5% to 3% epigallocatechin; And 0.2% or caffeine still less, through be used to extract contain 0.2 mass percent or still less the polyphenol level of the Camelliasinensis of the caffeine method of dividing obtain.
Summary of the invention
The purpose of this invention is to provide the beverage of keeping the high concentration catechin, it has high biological function property, has improved taste and product quality.
After considering that above problem has been carried out conscientious research, the inventor finds new observed result, promptly; Through ratio, ester catechin and the coffee of ester catechin in catechin concentration, the beverage in the beverage and free type catechin therefore than being adjusted to preset range; Can obtain the original taste of tea, the astringent taste that is reduced simultaneously, bitter taste and harsh flavor, in addition; The generation of so-called deposition and missible oil layering can be contained, the present invention just is being based on that these observed results make.
In other words, the present invention provides a kind of beverage, and for comprising the beverage of ester catechin (A), free type catechin (B) and caffeine (C), its content is:
(1) (A)+(B)=500 to 6000mg/L
(2) (A)/[(A)+(B)]=0.7 is to 1.0
(3) (A)/(C)=6 to 27.
Catechin is the key component that constitutes the tea beverage taste, and wherein, free type catechin is considered to promote the astringent taste of tea beverage.
In addition, ester catechin (EGCg, GCg, ECg and Cg) is compared with free type catechin (EGC, GC, EC, C, (+) C) has stronger and reactivities other components, and this is very important for the health care function.
Usually, with respect to the total amount of ester catechin and free type catechin, the amount of contained ester catechin is at 50% order of magnitude in the tea extraction.
The present invention is a beverage; Its through increase catechin content and bring up to the ratio of ester catechin in the preset range simultaneously and regulate caffeine and ester catechin between ratio; The original taste that allow to obtain tea also reduces astringent taste, bitter taste and harsh flavor, and allows and selectively and effectively absorb ester catechin.In addition, so-called deposition and missible oil layering can be contained that as tea beverage, this makes it become outstanding beverage.
The specific embodiment
Hereinafter, with the embodiment of describing beverage of the present invention.Yet scope of the present invention is not limited to the embodiment that is described below.
(beverage)
This embodiment comprises ester catechin (A), free type catechin (B) and caffeine (C), and its content is:
(1) (A)+(B)=500 to 6000mg/L
(2) (A)/[(A)+(B)]=0.7 is to 1.0
(3) (A)/(C)=6 to 27.
The ester catechin of setting among the present invention (A) amount means the total amount of EGCg, GCg, ECg and Cg, and free type catechin (B) amount means the total amount of EGC, GC, EC, C and (+) C.Through measuring, confirm the amount of these ester catechins and the amount of free type catechin respectively with the method for using high performance liquid chromatography to detect at the ultraviolet wavelength place.In addition, use and ester catechin and the identical measuring method of free type catechin, can measure the amount of caffeine (C) simultaneously.
(requiring (1))
In the beverage of this embodiment, the amount of ester catechin (A) preferably is not less than 350mg/L, especially preferably is not less than 500mg/L.In addition, preferred 6000mg/L or lower amount, more preferably 3000mg/L or lower amount, preferred especially 2000mg/L or lower amount, wherein especially more preferably 1500mg/L or lower amount.
In addition, in the beverage of this embodiment, it is enough that the total amount of ester catechin (A) and free type catechin (B) is not less than 500mg/L, more preferably is not less than the amount of 700mg/L.In addition, 6000mg/L or lower amount are enough, preferred 3000mg/L or lower amount, more preferably 2800mg/L or lower amount.
(requiring (2))
In addition, the amount of ester catechin (A) also is (A)/[(A)+(B)] that it is enough being not less than 0.7, preferably is not less than 0.75, more preferably is not less than 0.8 with respect to the ratio of the total amount of ester catechin (A) and free type catechin (B).In addition, 1.0 or lower amount be enough.
If as stated, (A)+(B) be 500 to 6000mg/L and be 0.7 to 1.0 (A)/[(A)+(B)], then can obtain a kind of beverage, it makes that having the functional catechin of strong biology is easy to absorbed, and it can suppress excessive astringent taste.
(requiring (3))
In addition, the amount of ester catechin (A) also is (A)/(C) with respect to the ratio of the amount of caffeine (C), and it is enough being not less than 6, preferably is not less than 7.In addition, ratio be 27 or lower be enough, be preferably 26.6 or lower, more preferably 20 or lower, wherein be preferably 15 or lower especially.If (A)/(C) be 6 to 27, then can reduce the bitter taste and the harsh flavor that cause because of caffeine; And, can contain the generation of deposition and missible oil layering, visual quality also can improve.
(preparation of beverage)
Preparation about beverage in the embodiment; Can be through ester catechin (A), free type catechin (B) and caffeine (C) is water-soluble; Regulate mass ratio and the mass ratio of (3) ester catechin and caffeine of total amount, (2) ester catechin and the free type catechin of (1) ester catechin and free type catechin respectively, so that reach predetermined concentration; Particularly; Situation for tea beverage; The tea of the tea of water or the non-fermentation of hot water extracting, half fermentation, the tea of fermentation or its blend; And add tea extraction subsequently with the amount of adjusting ester catechin and the amount of free type catechin, make to extract the natural tea local flavor that this is more preferably.
In addition; In order to prepare the beverage of embodiment; The tealeaves of the tea of the tea of the non-fermentation of hot water extracting of also preferred water or 40 ℃ to 100 ℃, the tea of half fermentation, fermentation; And from the extract that obtains, shift out the ester catechin and the free type catechin of 50 to 100 mass percents subsequently, add the ratio of tea extraction then with the amount of the amount of regulating ester catechin and free type catechin.
To specify the preparation of beverage hereinafter.
Comprise as the tealeaves of raw material: as non-fermented tea as simmering tea, thick tea, beautifully revealing, fry tea (Kamairi-cha) and put green teas such as tea; As oolong tea such as semi-fermented tea such as Iron Guanyin, gold osmanthus and narcissuses; As black tea classes such as fermented tea such as Darjeeling's black tea and Uva; Perhaps its two or more blend.Preferred 40 ℃ to 100 ℃ warm water is used to extract non-fermented tea, semi-fermented tea, fermented tea or its tea blend, preferred especially 60 ℃ to 100 ℃ hot water in water, warm water or the hot water.
(in beverage preparation, shifting out ester catechin and free type catechin)
Then; From the above-mentioned tea extraction that obtains, shift out part or all, preferred 50% to 100% temporarily; More preferably 70% to 100% ester catechin and free type catechin are so that obtained shifting out the intermediate of part or all ester catechin and free type catechin.
The spendable method instance that shifts out ester catechin and free type catechin comprises that tea extracts processing procedure, the resin adsorption on synthetic polymeric adsorbent etc. for example, and the film that carries out through milipore filter or reverse osmosis membrane separates, gel filtration chromatography, and solvent extraction.
Wherein, owing to use the resin adsorption alternative absorption ester catechin and the free type catechin of this synthetic polymeric adsorbent of PVPP, thereby this is the method that shifts out ester catechin and free type catechin of an excellence.In addition, in water or hot water, extract in the process of tealeaves of non-fermented tea, semi-fermented tea or fermented tea, shift out the method for ester catechin and free type catechin through adding PVPP, i.e. the inventor's invention (Japan Patent 3315304) is excellent especially.Thus, can suitably select the amount of synthetic polymeric adsorbent PVPP according to the tea extraction amount or the concentration of the said processing procedure of experience.
(adjusting of the amount of catechin in beverage preparation)
Then, through in the above-mentioned intermediate that has shifted out part or all ester catechin and free type catechin, adding tea extraction, regulate the ratio of amount of amount and the free type catechin of ester catechin.
At this, said tea extraction can be to use the tea extraction that obtains with intermediate method therefor diverse ways.For example; Said tea extraction can obtain through following mode: water, hot water or water-miscible organic solvent extract the tealeaves of non-fermented tea, semi-fermented tea or fermented tea; Further product is scheduled to purifying and is concentrated; Wherein the amount of ester catechin preferably is not less than 0.7 with respect to the ratio of the total amount of ester catechin and free type catechin, more preferably is not less than 0.8.The amount that the adding of this tea extraction obtains ester catechin wherein is 0.7 to 1.0 beverage with respect to the ratio of the total amount of ester catechin and free type catechin.
In addition, also can use to be purchased the tea extraction concentrate, for example can use THEA-FLAN30E, THEA-FLAN30A; THEA-FLAN W, THEA-FLAN90S (all are produced by ITO EN), SUNFLAVONE HG (Taiyo Kagaku Co., Ltd.); POLYPHENON70A, and POLYPHENON E (Mitsui Norin Co., Ltd.), Theacalone 90S (TokiwaPhytochemical Co.; Ltd.), CTP-95 (Citimex), Greenselect (Indena); Tea-Fresh80S (Japan Chlorophy11Co., Ltd.), TEAVIGO (DMS) etc.
Particularly; Because the amount of said ester catechin is 0.99 with respect to the ratio of the total amount of ester catechin and free type catechin; Thereby for the amount that improves contained ester catechin in the embodiment beverage ratio with respect to the total amount of ester catechin and free type catechin, THEA-FLAN90S is excellent especially.
Noting also can be through when adding tea extraction or substitute and add tea extraction, adds in each purifying catechin one or more, and particularly ester catechin EGCg, GCg, ECg and Cg regulate the ratio of amount of amount and the free type catechin of ester catechin.In addition, entry can be added or hot water dilutes.
As stated; Through after the tealeaves of water or the non-fermented tea of hot water extracting, semi-fermented tea or fermented tea; The tea extraction that in the intermediate that obtains, adds predetermined composition; And shift out 50% or 100% ester catechin and free type catechin, can more easily regulate the amount of catechin and the amount of caffeine, for example total amount of ester catechin and free type catechin (requiring 1) and mass ratio (requiring 2); And the mass ratio of ester catechin and caffeine (requiring 3), the particularly amount of ester catechin.
In addition, as the beverage of above-mentioned adjusting be a kind of allow selectively and absorb effectively the functional catechin of strong biology particularly ester catechin, suppress excessive astringent taste and continue to have the beverage of natural tea flavour simultaneously.
(other preparations)
The beverage of embodiment can mix with additive alone or in combination, like oxidation retarder, emulsifying agent, anticorrisive agent, pH conditioning agent, flavouring, seasoning matter, sweetener, acidulant and steady quality agent.For example, vitamin C, microorganism E, cysteine etc. can be used as oxidation retarder, especially preferably contain the vitamin C of 0.005 to 0.05 mass percent.In addition; For example glucose, fructose, isomerization liquid sugar sirup, fructo-oligosaccharides, emulsification oligosaccharides, soy oligosaccharide, cyclodextrin, aspartame, Momordica grosvenori extract etc. can be used as sweetener, and the cyclodextrin that particularly contains 0.05 to 1.5 mass percent is enough.Through sneaking into these additives alone or in combination, more excellent beverage can be provided.In addition, through dilute with water suitably, scalable concentration is drunk concentration thereby catechin, caffeine and each component are in.
(intermediate in beverage preparation and function thereof)
From tea extraction, extract a part as stated or all after ester catechins and the free type catechin, in resulting intermediate, keeping enough taste component (theanine, each seed amino acid and organic acid etc.), aromatised fraction (various esters, terpene, alcohols and aldehydes etc.), pigment (chlorophyll, carotenoid) and carbohydrates (water-soluble macromolecules such as various monose, oligosaccharides, polysaccharide etc.) that has at first at tea extraction.Thereby said intermediate has local flavor and the taste that tea extraction has at first, and can be used as the taste composition that has reduced the astringent taste that causes because of catechin.
In addition, can make water or hot water suitably dilute said intermediate.In addition, also can concentrate this intermediate or solidify this intermediate through removing fully to desolvate.Because each component such as the taste component concentrations of the intermediate of the said dilution of scalable, that concentrate or curing, thereby it can be preferably used as the intermediate in beverage preparation of the present invention; And it also can preferably be used as the taste composition.
[embodiment]
Hereinafter, will show embodiments of the invention; But scope of the present invention is not limited to these embodiment.
(measurement of ester catechin, free type catechin and caffeine)
Use is equipped with internal diameter 4.6mm, long 250mm post (J ' sphere ODS-H80; YMC Co.Ltd.) highly effective liquid phase chromatographic device by Waters Co. production; Carry out gradient elution (flow velocity 1.0mL/min); Adopt mobile phase A solution: 5% acetonitrile (containing 0.1% phosphoric acid) and Mobile phase B solution: 50% acetonitrile (containing 0.1% phosphoric acid) is used for separating for 40 ℃ at column temperature, uses the calibration curve that makes up in advance to carry out quantitatively.Make the sample that sampling obtains from beverage at once behind the heat sterilization pass through 0.45 μ m filter, then its 10 μ L filtrating is injected high performance liquid chromatography.The detection wavelength set is UV230nm.
(professional's inspection)
Use four professionals that the taste of beverage is estimated.A part of beverage is placed mouth, note the degree (numerical value is big more, and degree is dark more) of bitter taste and harsh flavor through range estimation simulation scaling law (visual analog scale method).In addition, also can estimate the generation of deposition and missible oil layering similarly, and estimate grade of fit (if grade of fit greater than 5, then is suitable as tea beverage) as tea beverage from the flavour balance angle.
(estimating the generation of deposition and missible oil layering)
Can be through the generation of visual assessment deposition and missible oil layering.
(embodiment 1)
The green tea that 1.5g Japan is produced joins in the 60mL hot water (70 ℃), extracts through stirring 5 minutes, obtains green-tea extract; Further introduce the synthetic polymeric adsorbent (PVPP) of 1g, stirred 10 minutes, shift out tealeaves and synthetic polymeric adsorbent and adsorbed ester catechin and free type catechin through filtration then.In this extract, (THEA-FLAN90S: by Ito En Co., Ltd. produces for adding 0.5g ring-type oligosaccharides (by Nihon Shokuhin Kako Co., Ltd. produces), 0.345g tea extraction; Referring to the composition in the table 1) and appropriate vitamin C, regulate pH with sodium acid carbonate, add pure water then, obtain the 250mL total amount.With this solution ultrafiltration; Heat sterilization (135 ℃, 30 seconds) is with preparation beverage 1 then.In addition, fill a 250mL paper container with said beverage 1.At room temperature, said paper container-packed beverage was preserved 1 year.Before facing evaluation, open container is transferred to beverage in the clear vial container.
[table 1]
| EGC | EGCg | EC | ECg | GC | GCg | (+)C | Cg | Total catechin | Total polyphenols |
| n.d. | 43.14 | 0.82 | 16.30 | n.d. | 4.16 | n.d. | 1.40 | 65.82 | 99.20 |
Numerical value unit in the table: %
N.d.: do not survey
(embodiment 2)
Except adding outside the 2.5g ring-type oligosaccharides (by Nihon Shokuhin Kako Co., Ltd. produces), to prepare beverage 2 with embodiment 1 similar mode.Fill a 250mL paper container with this beverage 2.
(embodiment 3)
Except the amount with tea extraction (THEA-FLAN90S: by Ito En Co., Ltd. produces) changes into outside the 1.035g, to prepare beverage 3 with embodiment 1 similar mode.Fill a 250mL paper container with this beverage 3.
To the beverage of embodiment 1-3, in table 2, show the visual assessment result who obtains after ester catechin (A) concentration (mg/L) of each beverage, free type catechin (B) concentration (mg/L), caffeine (C) concentration (mg/L), professional's check result and long-time the preservation.
In all beverage 1-3, be accredited as no bitter taste and harsh flavor, beverage 1-3 is excellent beverage as tea beverage.In addition, the generation that the deposition do not observe long-time preservation and brought is separated with missible oil is identified in range estimation.
(Comparative Examples 1)
10g green tea (steam tea deeply, in homemade) is joined in the 1L60 ℃ of warm water, stir and extracted 10 minutes.After the extraction, shift out tealeaves, tea extraction is cooled to is lower than 25 ℃, wholely filter through the nylon filter cloth.After this, fill 190g with this filtrating and listen container, heat sterilization (120 ℃, 10 minutes) is with preparation beverage (Comparative Examples 1).This tin container-packed beverage was at room temperature preserved 1 year.Before facing evaluation, open container is transferred to beverage in the transparent flask.
(Comparative Examples 2)
Replace adding outside the 10g green tea (steam tea deeply, in homemade), except adding 10g green tea (Kabuse tea, in homemade) to prepare beverage (Comparative Examples 2) with Comparative Examples 1 similar mode.
(Comparative Examples 3)
Replace adding outside the 10g green tea (steam tea deeply, in homemade), except adding 40g green tea (simmer tea, Japan produces) to prepare beverage (Comparative Examples 3) with Comparative Examples 1 similar mode.
(Comparative Examples 4)
Beverage 3 contents of preserving at normal temperatures a year are transferred in the clear vial container, and further adding is purchased caffeine (by Wako Pure Chemical Industries, Ltd produces) so that caffeine concentration is 2000mg/L, thus preparation beverage (Comparative Examples 4).This beverage is spent the night in the refrigerated storage temperature held; Next day, return to room temperature after, carry out professional inspection and visual assessment.
To the beverage of Comparative Examples 1-4, in table 2, show ester catechin (A) concentration (mg/L) of each beverage, free type catechin (B) concentration (mg/L), caffeine (C) concentration (mg/L), professional's check result and visual assessment result.
In Comparative Examples 1 to Comparative Examples 4, identify bitter taste and harsh flavor strongly, they are unaccommodated beverages as tea beverage.In addition, since the influence of long-time preservation or high caffeine ratio, the remarkable generation that visual observations is separated with missible oil to deposition.
Note; Owing in Comparative Examples 4, cool off the generation that is easy to bring the missible oil separation, thereby the scheduled volume caffeine added the beverage 3 after preserving for a long time, to prepare beverage (Comparative Examples 4); It is preserved under refrigerated condition then; Return to room temperature with said beverage (Comparative Examples 4) next day, carries out professional's inspection and visual assessment.
Claims (3)
1. beverage that comprises ester catechin (A), free type catechin (B) and caffeine (C), its content is:
(1) (A)+(B)=500 to 6000mg/L
(2) (A)/[(A)+(B)]=0.7 is to 1.0
(3) (A)/(C)=6 to 27.
2. method for preparing beverage; Comprise the steps: the tealeaves of the non-fermented tea of hot water extracting, semi-fermented tea or the fermented tea of water or 40 ℃ to 100 ℃; And from the extract that obtains, shift out the ester catechin and the free type catechin of 50 to 100 mass percents; Add the ratio of tea extraction then, thus, make the content of ester catechin (A) in the final beverage that obtains, free type catechin (B) and caffeine (C) be with the amount of the amount of regulating ester catechin and free type catechin:
(1) (A)+(B)=500 to 6000mg/L
(2) (A)/[(A)+(B)]=0.7 is to 1.0
(3) (A)/(C)=6 to 27.
3. the method for claim 2, wherein, the tea extraction of adding is that the amount of ester catechin is not less than 0.7 tea extraction with respect to the ratio of the total amount of ester catechin and free type catechin.
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| CN200610007097A CN101019586B (en) | 2006-02-14 | 2006-02-14 | Beverage |
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| CN200610007097A CN101019586B (en) | 2006-02-14 | 2006-02-14 | Beverage |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2334192B1 (en) * | 2008-10-02 | 2012-08-29 | Unilever Plc, A Company Registered In England And Wales under company no. 41424 of Unilever House | Process for manufacturing tea products |
| JP5118163B2 (en) * | 2010-01-29 | 2013-01-16 | 株式会社 伊藤園 | Containerized green tea beverage |
| JP5767452B2 (en) * | 2010-09-21 | 2015-08-19 | 花王株式会社 | Frosted cereal food and method for producing the same |
| WO2014054639A1 (en) * | 2012-10-01 | 2014-04-10 | サントリー食品インターナショナル株式会社 | Powdered tea beverage |
| CN113170830A (en) * | 2021-05-11 | 2021-07-27 | 汪健 | Catechin beverage |
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