HRP20120369T1 - Kakao smjese - Google Patents
Kakao smjese Download PDFInfo
- Publication number
- HRP20120369T1 HRP20120369T1 HRP20120369AT HRP20120369T HRP20120369T1 HR P20120369 T1 HRP20120369 T1 HR P20120369T1 HR P20120369A T HRP20120369A T HR P20120369AT HR P20120369 T HRP20120369 T HR P20120369T HR P20120369 T1 HRP20120369 T1 HR P20120369T1
- Authority
- HR
- Croatia
- Prior art keywords
- cocoa
- substance
- extract
- mass
- powder
- Prior art date
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract 35
- 239000000203 mixture Substances 0.000 title claims abstract 3
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract 34
- 239000000843 powder Substances 0.000 claims abstract 12
- 235000013361 beverage Nutrition 0.000 claims abstract 10
- 229940119429 cocoa extract Drugs 0.000 claims abstract 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract 6
- 235000013824 polyphenols Nutrition 0.000 claims abstract 6
- 239000006188 syrup Substances 0.000 claims abstract 4
- 235000020357 syrup Nutrition 0.000 claims abstract 4
- 235000014171 carbonated beverage Nutrition 0.000 claims abstract 3
- 239000000126 substance Substances 0.000 claims 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 6
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims 3
- BTANRVKWQNVYAZ-UHFFFAOYSA-N butan-2-ol Chemical compound CCC(C)O BTANRVKWQNVYAZ-UHFFFAOYSA-N 0.000 claims 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 2
- 239000003125 aqueous solvent Substances 0.000 claims 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims 2
- 239000001569 carbon dioxide Substances 0.000 claims 2
- 239000008103 glucose Substances 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 2
- 239000000178 monomer Substances 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 2
- 239000002904 solvent Substances 0.000 claims 2
- 235000000346 sugar Nutrition 0.000 claims 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 claims 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004097 EU approved flavor enhancer Substances 0.000 claims 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims 1
- 229960001948 caffeine Drugs 0.000 claims 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims 1
- 150000001765 catechin Chemical class 0.000 claims 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims 1
- 235000005487 catechin Nutrition 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 239000000975 dye Substances 0.000 claims 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 claims 1
- 235000012734 epicatechin Nutrition 0.000 claims 1
- 235000019264 food flavour enhancer Nutrition 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 claims 1
- 229960004592 isopropanol Drugs 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 abstract 4
Classifications
-
- 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
- A23L2/38—Other 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
- A23L2/385—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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Tvar dobivena iz kakaa koja sadrži topljivi prašak kakaa i ekstrakt kakaa, naznačena time, da dotični ekstrakt kakaa sadrži maseni udjel polifenola veći od 25 % mase ekstrakta, a topljivost dotičnog topljivog praška kakaa u vodenom otapalu na temperaturi od 20 °C iznosi najmanje 70 %, pri čemu je omjer mase topljivog praška kakaa prema masi ekstrakta kakaa u dotičnoj tvari u rasponu omjera od 3:1 do 1:3, pri čemu je navedena tvar dobivena iz kakaa u obliku sirupa ili u obliku praška, pri čemu navedena tvar, kada se nalazi u obliku sirupa, ima vrijednost prema ljestvici ORAC u rasponu od 50 do 250 Pmol TE/g sirupa, a kada se nalazi u obliku praška ima vrijednost prema ljestvici ORAC u rasponu od 10 do 10.000 Pmol TE/g praška. Patent sadrži još 17 patentnih zahtjeva.
Claims (18)
1. Tvar dobivena iz kakaa koja sadrži topljivi prašak kakaa i ekstrakt kakaa, naznačena time, da dotični ekstrakt kakaa sadrži maseni udjel polifenola veći od 25 % mase ekstrakta, a topljivost dotičnog topljivog praška kakaa u vodenom otapalu na temperaturi od 20 °C iznosi najmanje 70 %,
pri čemu je omjer mase topljivog praška kakaa prema masi ekstrakta kakaa u dotičnoj tvari u rasponu omjera od 3:1 do 1:3,
pri čemu je navedena tvar dobivena iz kakaa u obliku sirupa ili u obliku praška, pri čemu navedena tvar, kada se nalazi u obliku sirupa, ima vrijednost prema ljestvici ORAC u rasponu od 50 do 250 Pmol TE/g sirupa, a kada se nalazi u obliku praška ima vrijednost prema ljestvici ORAC u rasponu od 10 do 10.000 Pmol TE/g praška.
2. Tvar dobivena iz kakaa u skladu s patentnim zahtjevom 1, naznačena time, da topljivost dotičnog praška kakaa u vodenom otapalu na temperaturi od 20°C iznosi najmanje 90 %.
3. Tvar dobivena iz kakaa u skladu s patentnim zahtjevom 1 ili 2, naznačena time, da je omjer mase topljivog praška kakaa prema masi ekstrakta kakaa u dotičnoj tvari u rasponu omjera od 2:1 do 1:2, a poželjno je 1.
4. Tvar dobivena iz kakaa u skladu s bilo kojim od patentnih zahtjeva 1 do 3, naznačena time, da dodatno sadrži jedan ili više dopunskih sastojaka odabranih iz skupine koju čine: šećeri, sladila, kofein, vitamini, sredstva za poboljšanje okusa i bojila.
5. Tvar dobivena iz kakaa s bilo kojim od patentnih zahtjeva 1 do 4, naznačena time, da je dotični ekstrakt kakaa ekstrakt dobiven iz otapala, pri čemu je dotično otapalo etanol i voda, aceton i voda, 2-butanol i voda ili 2-propanol i voda.
6. Tvar dobivena iz kakaa u skladu s bilo kojim od patentnih zahtjeva 1 do 5, naznačena time, da se dotični ekstrakt kakaa dobiva iz neodmašćenih zrna kakaovca, poželjno je nefermentiranih, neodmašćenih zrna kakaovca.
7. Tvar dobivena iz kakaa u skladu s bilo kojim od patentnih zahtjeva 1 do 6, naznačena time, da je u dotičnom ekstraktu kakaa maseni udjel polifenola veći od 35 %.
8. Tvar dobivena iz kakaa u skladu s bilo kojim od patentnih zahtjeva 1 do 7, naznačena time, da dotični ekstrakt kakaa sadrži maseni udjel polifenol monomera u rasponu od 5 do 15 % mase ekstrakta pri čemu dotični monomeri sadrže maseni udjel epikatekina u rasponu od 5 do 15 % mase ekstrakta te maseni udjel katekina u rasponu od 0,5 do 5 % mase ekstrakta.
9. Tvar dobivena iz kakaa u skladu s bilo kojim od patentnih zahtjeva 1 do 8, naznačena time, da dotični topljiv prašak kakaa sadrži maseni udjel polifenola u rasponu od 1 do 24 % u suhom, odmašćenom stanju.
10. Tvar dobivena iz kakaa u skladu s bilo kojim od patentnih zahtjeva 1 do 9, naznačena time, da dotični topljivi prašak kakaa sadrži maseni udjel glukoze, oligomera glukoze i/ili dekstrina u rasponu od 10 do 60 % u suhom, odmašćenom stanju.
11. Uporaba tvari dobivene iz kakaa kako je definirano u bilo kojem od patentnih zahtjeva 1 do 10, naznačena time, da se ta tvar koristi za pripravu napitaka.
12. Uporaba u skladu s patentnim zahtjevom 11, naznačena time, da je dotični napitak gazirani napitak koji sadrži prikladnu količinu gazirane vode i/ili ugljikovog dioksida.
13. Napitak dobiven iz kakaa, naznačen time, da sadrži
- između 10 i 30 % masenog udjela tvari dobivene iz kakaa, pri čemu je dotična tvar dobivena iz kakaa jednaka tvari iz bilo kojeg od patentnih zahtjeva 1 do 10, i
- između 70 i 90 % masenog udjela tekućine, poželjno je vode, a poželjnije gazirane vode.
14. Napitak dobiven iz kakaa u skladu s patentnim zahtjevom 13, naznačen time, da mu je vrijednost prema ljestvici ORAC najmanje 1.000 Pmol TE/100 ml, poželjno je najmanje 2.000 Pmol TE/100 ml, a najpoželjnija je vrijednost prema ljestvici ORAC u rasponu od 2.500 do 3.500 Pmol TE/100 ml.
15. Napitak u skladu s bilo kojim od patentnih zahtjeva 13 do 14, naznačen time, da mu je pH vrijednost manja od 5, poželjno je manje od 4, a najpoželjnija je pH vrijednost u rasponu od 3.0 do 3.5.
16. Napitak u skladu s bilo kojim od patentnih zahtjeva 13 do 15, naznačen time, da mu je maseni udjel polifenola najmanje 0,05 %.
17. Napitak u skladu s bilo kojim od patentnih zahtjeva 13 do 16, naznačen time, da sadrži prikladnu količinu gazirane vode i/ili ugljikovog dioksida.
18. Postupak za pripravu napitka dobivenog iz kakaa u skladu s bilo kojim od patentnih zahtjeva 13 do 17, naznačen time, da obuhvaća sljedeće korake:
a) pripremu tvari dobivene iz kakaa u skladu s bilo kojim od patentnih zahtjeva 1 do 10,
b) dodavanje vode uz miješanje u navedenu tvar dobivenu iz kakaa u aseptičnim uvjetima, te po izboru dodavanje drugih sastojaka poput šećera i/ili CO2, i
c) po izboru punjenje smjese iz koraka b) u prikladne spremnike.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP2008053740 | 2008-03-28 | ||
| PCT/EP2009/053689 WO2009118418A1 (en) | 2008-03-28 | 2009-03-27 | Cocoa composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20120369T1 true HRP20120369T1 (hr) | 2012-05-31 |
Family
ID=40848122
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20120369AT HRP20120369T1 (hr) | 2008-03-28 | 2012-05-02 | Kakao smjese |
Country Status (11)
| Country | Link |
|---|---|
| EP (1) | EP2268153B1 (hr) |
| JP (1) | JP5400130B2 (hr) |
| CN (1) | CN101977514B (hr) |
| AT (1) | ATE547006T1 (hr) |
| CA (1) | CA2719546A1 (hr) |
| ES (1) | ES2381697T3 (hr) |
| HK (1) | HK1152844A1 (hr) |
| HR (1) | HRP20120369T1 (hr) |
| MY (1) | MY159607A (hr) |
| PL (1) | PL2268153T3 (hr) |
| WO (1) | WO2009118418A1 (hr) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8609174B2 (en) | 2006-11-17 | 2013-12-17 | Barry Callebaut Ag | Method for producing a soluble cocoa product from cocoa powder |
| WO2008059064A1 (en) | 2006-11-17 | 2008-05-22 | Barry Callebaut Ag | Method for producing a soluble cocoa product from cocoa powder |
| GB0724716D0 (en) | 2007-12-19 | 2008-01-30 | Barry Callebaut Ag | Process |
| NO3114942T3 (hr) * | 2015-07-08 | 2018-07-21 | ||
| ES2602877B1 (es) * | 2015-07-22 | 2017-12-01 | Consejo Superior De Investigaciones Científicas (Csic) | Procedimiento de obtención de un concentrado de proantocianidinas poliméricas con un contenido superior al 90% mediante tratamientos enzimáticos y sin utilización de disolventes orgánicos |
| EP3556219A1 (de) * | 2018-04-13 | 2019-10-23 | Markus Traxler | Sirup zur aufwertung von heissgetränken zu fitness-drinks |
Family Cites Families (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5033137B2 (hr) * | 1972-09-06 | 1975-10-28 | ||
| JPS55120748A (en) * | 1979-03-05 | 1980-09-17 | Meiji Seika Kaisha Ltd | Preparation of cocoa powder readily soluble in cold water |
| JPS62272941A (ja) * | 1986-05-21 | 1987-11-27 | Morinaga & Co Ltd | 冷水易溶性ココアの製造法 |
| JPH09313145A (ja) * | 1996-05-29 | 1997-12-09 | Meiji Seika Kaisha Ltd | ココア飲料 |
| JPH11308978A (ja) * | 1998-04-28 | 1999-11-09 | Meiji Seika Kaisha Ltd | 高コレステロール血症予防飲食品 |
| JP2000125767A (ja) * | 1998-10-20 | 2000-05-09 | Morinaga & Co Ltd | 易溶性ココアパウダー及び易溶性調整ココアの製造法 |
| FR2812873B1 (fr) * | 2000-08-11 | 2003-08-01 | Barry Callebaut France | Procede de production de polyphenols a partir de feves de cacao |
| JP4368519B2 (ja) * | 2000-11-24 | 2009-11-18 | 明治製菓株式会社 | 抽出ココアパウダー及びそれを含有する飲食物 |
| GB2414393B (en) * | 2004-05-24 | 2008-06-11 | Natraceutical Sa | Process for producing cocoa polyphenol concentrate |
| JP2009542206A (ja) * | 2005-06-29 | 2009-12-03 | マース インコーポレーテッド | ポリフェノール含有製品 |
| EP1896442A2 (en) * | 2005-06-29 | 2008-03-12 | Mars, Incorporated | Thermally-processed cocoa products useful for vascular health improvement |
| US7919135B2 (en) | 2006-03-13 | 2011-04-05 | The Hershey Company | Steeped cocoa beverages |
| WO2008059064A1 (en) * | 2006-11-17 | 2008-05-22 | Barry Callebaut Ag | Method for producing a soluble cocoa product from cocoa powder |
-
2009
- 2009-03-27 PL PL09723938T patent/PL2268153T3/pl unknown
- 2009-03-27 MY MYPI2010004480A patent/MY159607A/en unknown
- 2009-03-27 WO PCT/EP2009/053689 patent/WO2009118418A1/en active Application Filing
- 2009-03-27 JP JP2011501243A patent/JP5400130B2/ja active Active
- 2009-03-27 ES ES09723938T patent/ES2381697T3/es active Active
- 2009-03-27 CA CA2719546A patent/CA2719546A1/en not_active Abandoned
- 2009-03-27 AT AT09723938T patent/ATE547006T1/de active
- 2009-03-27 EP EP09723938A patent/EP2268153B1/en active Active
- 2009-03-27 CN CN2009801097425A patent/CN101977514B/zh not_active Expired - Fee Related
-
2011
- 2011-07-05 HK HK11106925.4A patent/HK1152844A1/xx not_active IP Right Cessation
-
2012
- 2012-05-02 HR HRP20120369AT patent/HRP20120369T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009118418A1 (en) | 2009-10-01 |
| ATE547006T1 (de) | 2012-03-15 |
| EP2268153B1 (en) | 2012-02-29 |
| PL2268153T3 (pl) | 2012-07-31 |
| CA2719546A1 (en) | 2009-10-01 |
| MY159607A (en) | 2017-01-13 |
| ES2381697T3 (es) | 2012-05-30 |
| EP2268153A1 (en) | 2011-01-05 |
| CN101977514A (zh) | 2011-02-16 |
| JP5400130B2 (ja) | 2014-01-29 |
| CN101977514B (zh) | 2012-12-26 |
| JP2011515096A (ja) | 2011-05-19 |
| HK1152844A1 (en) | 2012-03-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| HRP20120369T1 (hr) | Kakao smjese | |
| Brossaud et al. | Bitterness and astringency of grape and wine polyphenols | |
| AU2013367663B2 (en) | Herbal extract composition | |
| AU2009226481A1 (en) | Taste-improving agents and tea drink containing thereof | |
| JP7136879B2 (ja) | インスタント粉末茶 | |
| TW201505565A (zh) | 含有果汁的碳酸飲料 | |
| TWI568363B (zh) | Green tea beverage and its manufacturing method | |
| JP2007124938A (ja) | ローズヒップエキスの製造方法及びそれを含む飲食品 | |
| JP6908746B2 (ja) | 重合カテキンを含有する飲料 | |
| AU2005318620B2 (en) | Method for making a food composition with a preservative free enhancer and a food composition | |
| TWI805552B (zh) | 即溶粉末茶 | |
| JP2014212760A (ja) | 容器詰緑茶飲料及びその製造方法 | |
| EP3272222B1 (en) | Beverage containing tea-polymerized polyphenol and rebd and/or rebm | |
| JP2008061593A (ja) | 苦渋味の低減された高ポリフェノール含有飲料 | |
| WO2019049264A1 (ja) | 容器詰緑茶飲料 | |
| JP2018157792A (ja) | 茶飲料 | |
| JP2014187966A (ja) | ウーロン茶飲料 | |
| JP6496373B2 (ja) | 飲料組成物 | |
| JP6576202B2 (ja) | 光劣化が抑制された容器詰め茶飲料 | |
| US20090252851A1 (en) | Tea beverages and methods related thereto | |
| JP6630020B1 (ja) | カテキン類由来の苦味が軽減された飲料 | |
| JP2017184719A (ja) | 高濃度イヌリン含有茶飲料 | |
| WO2020203655A1 (ja) | カテキン類含有飲料、その製造方法及びカテキン類含有飲料の苦味を低減する方法 | |
| JP6713732B2 (ja) | 容器詰茶飲料及びフロック発生抑制方法 | |
| JP2019170307A (ja) | インスタント茶飲料 |