JP2518752B2 - Tea beverage sterilization method - Google Patents
Tea beverage sterilization methodInfo
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- JP2518752B2 JP2518752B2 JP3234111A JP23411191A JP2518752B2 JP 2518752 B2 JP2518752 B2 JP 2518752B2 JP 3234111 A JP3234111 A JP 3234111A JP 23411191 A JP23411191 A JP 23411191A JP 2518752 B2 JP2518752 B2 JP 2518752B2
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- tea
- tea beverage
- temperature
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Description
【０００１】[0001]
【産業上の利用分野】本発明は、茶飲料の殺菌方法に関
し、詳しくは１００℃以下の低温域で茶抽出液を殺菌
し、風味等の品質を長期保存できるようにした茶飲料の
殺菌方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for sterilizing tea beverages, and more particularly to a tea beverage sterilized in a low temperature range of 100 ° C. or lower so that the quality such as flavor can be preserved for a long period of time.
Regarding sterilization method .
【０００２】[0002]
【従来の技術】現在、茶飲料を加工する際の保存方法と
して、通常加熱殺菌法即ちレトルト殺菌法（ＵＨＴ殺菌
法）が使用されている。レトルト殺菌法は、１２１℃で
７分間、または同等の効果条件で殺菌する方法である。2. Description of the Related Art Currently, a heat sterilization method, that is, a retort sterilization method (UHT sterilization method) is usually used as a storage method when processing tea beverages. The retort sterilization method is a method of sterilizing at 121 ° C. for 7 minutes or under an equivalent effect condition.
【０００３】[0003]
【発明が解決しようとする課題】しかし、この方法は簡
便で安全性が高い反面、処理した茶飲料の風味や品質を
激しく劣化させるものであった。上記加熱殺菌法による
茶飲料の風味等劣化の主原因は、一つに高温下での二重
結合基を持つ化合物（カテキン、ビタミンＣ、脂質、揮
発性成分等）の酸化分解、熱分解あるいは重合によるも
のであり、二つ目に高温多水系での不揮発性高分子化合
物（フラボン、テルペン類等の配糖体等）の加水分解に
よる揮発成分への変化等であり、これら二つの主原因が
新しい臭気成分を形成し、茶飲料の風味のバランスを崩
し、風味の劣化を起こすものである。However, this method is simple and highly safe, but on the other hand, it significantly deteriorates the flavor and quality of the treated tea beverage. The main causes of the deterioration of flavor and the like of the tea beverage by the above heat sterilization method are oxidative decomposition, thermal decomposition, or thermal decomposition of compounds having a double bond group (catechin, vitamin C, lipids, volatile components, etc.) at high temperature. This is due to polymerization, and the second is the change to volatile components due to hydrolysis of non-volatile polymer compounds (glycosides such as flavones and terpenes) in high temperature and high water system. Forms a new odor component, which disturbs the balance of the flavor of the tea beverage and causes deterioration of the flavor.
【０００４】本発明は、上記の観点から茶飲料の熱によ
る化学成分変化を制御し、かつ安全性が高い低温殺菌法
を開発し、風味等の品質を長期保存できるようにした茶
飲料を提供せんとするものである。From the above viewpoints, the present invention provides a tea beverage capable of controlling the chemical component change due to heat of the tea beverage and developing a highly safe pasteurization method so that the quality such as flavor can be preserved for a long period of time. It is something to do.
【０００５】[0005]
【課題を解決するための手段】上記目的を達成するため
に、本発明者は検討を重ねた結果、茶抽出液を超高圧下
で処理することにより、茶抽出液中の各種細菌をそれら
が従来必要とされているよりも低い温度で殺菌でき、且
つ茶の風味や品質を損なうことなく充分な殺菌効果が得
られ、さらに前記超高圧殺菌処理後一定期間以上無菌室
にて保存することにより、死滅させることが困難なバチ
ルス属などの耐圧芽胞菌までも完全殺菌することができ
ることを究明し、本発明に至ったものである。In order to achieve the above object, the inventors of the present invention have conducted extensive studies, and as a result, by treating the tea extract under ultrahigh pressure, various bacteria in the tea extract It can be sterilized at a lower temperature than conventionally required, and a sufficient sterilizing effect can be obtained without impairing the flavor and quality of tea, and further by storing in a sterile room for a certain period after the ultra-high pressure sterilization treatment. , A bee that is difficult to kill
Even pressure-resistant spore-forming bacteria such as Rus can be completely sterilized.
To investigate the fact that, and have reached the present invention.
【０００６】本発明は、茶抽出液を約６０〜１００℃の
温度領域で、約３００ＭＰａ以上の圧力を加えて殺菌処
理を行った後、さらに１４日間以上保存することによっ
て完全殺菌することにより、品質を長期間保持できる茶
飲料とした茶飲料の殺菌方法を特徴とするものである。According to the present invention, the tea extract is sterilized by applying a pressure of about 300 MPa or more in a temperature range of about 60 to 100 ° C.
After the physical, due to be stored for more than a further 14 days
It is characterized by a method of sterilizing a tea beverage, which is a tea beverage that can maintain quality for a long time by completely sterilizing the tea beverage.
【０００７】上記温度条件は、約６０℃よりも著しく低
温では殺菌作用が効果的でなくなり、約１００℃よりも
高温では茶の風味を好適には保持できなくなる。 圧力
条件は、約３００ＭＰａよりも著しく低圧では殺菌作用
が効果的でなくなり、約７００ＭＰａ前後がコストの上
からも実用上の上限となる。また、上記加温加圧は約２
０分以上行うことによって一層顕著な効果を発揮するこ
とができる。The above temperature conditions are significantly lower than about 60.degree.
At high temperatures, the bactericidal action becomes ineffective,
At high temperatures, the flavor of tea cannot be retained properly. pressure
Conditions are sterilizing action at pressures significantly lower than about 300 MPa.
Is no longer effective and costs around 700 MPa
Is also a practical upper limit. The above heating and pressurization is about 2
A more remarkable effect can be exhibited by carrying out for 0 minutes or more.
【０００８】[0008]
【発明の効果】本発明によれば、高圧下で１００℃以下
の低温殺菌が可能となり、茶飲料に含まれる天然色素、
ビタミン類、タンニン類の酸化重合等による褐変などの
成分変化も制御することができ、長期的に細菌類が増殖
せず安全性が確保され、かつ高圧下でも水色、香味を損
うことがないと共に、レトルト殺菌のような高温加熱し
ないので水色、香味が維持され、風味等の品質が維持さ
れた茶飲料を提供することができる。EFFECTS OF THE INVENTION According to the present invention, pasteurization at a temperature of 100 ° C. or lower under high pressure is possible, and a natural pigment contained in a tea beverage,
Component changes such as browning due to oxidative polymerization of vitamins and tannins can be controlled, bacteria are not proliferated in the long term, safety is ensured, and light blue color and flavor are not impaired even under high pressure. At the same time, since it is not heated at a high temperature like retort sterilization, it is possible to provide a tea beverage in which the light blue color and flavor are maintained and the quality such as flavor is maintained.
【０００９】[0009]
【実施例】以下本発明について詳述する。本発明の実施
例として、茶ポリフェノールを含有する茶を用いた。こ
の茶抽出液を約１００℃以下で約６０℃以上の範囲内の
所定温度に温度制御のもとで、約３００ＭＰａ以上、最
も効果的には約７００ＭＰａの加圧を加え、好ましくは
約２０分間以上処理することにより殺菌するものであ
る。The present invention will be described in detail below. As an example of the present invention, tea containing tea polyphenol was used. This tea extract liquid is pressurized to a predetermined temperature within a range of about 100 ° C. or lower and about 60 ° C. or higher under a temperature control of about 300 MPa or higher, most effectively about 700 MPa, preferably for about 20 minutes. By the above treatment, it is sterilized.
【００１０】これまでの殺菌処理に関する研究による
と、耐圧芽胞菌（バチルス属）を除く微生物は３００〜
４００ＭＰａの加圧で死滅することが確認されている。
本実施例においては、この状況を踏まえ、耐圧芽胞菌で
あるバチルス属に対する高圧処理による殺菌可能性を調
べた。According to the studies on the sterilization treatment to date, the number of microorganisms excluding pressure-resistant spore-forming bacteria (genus Bacillus) is 300-
It has been confirmed that it is killed by applying a pressure of 400 MPa.
In this Example, in view of this situation, the sterilization possibility of the pressure-resistant spore-forming bacterium Bacillus by high-pressure treatment was examined.
【００１１】実施例１ 市販中級煎茶を用いて、レトルト殺菌処理と高圧殺菌処
理によるカテキン類、カフェイン、アミノ酸、ビタミン
Ｃの成分変化を調べた。 Example 1 Using commercially available medium-grade green tea, changes in the components of catechins, caffeine, amino acids, and vitamin C by retort sterilization treatment and high-pressure sterilization treatment were examined.
【００１２】（試験方法）原料１０ｇを粉砕器にかけ、
７０±３℃の湯１０００ｍｌで３分間抽出し、これをろ
過して試料とした。処理条件として、レトルト殺菌処理
は１２１℃、７分間で殺菌した。また、高圧処理は３０
０、５００、７００ＭＰａの加圧を行い、温度設定は各
加圧に対してそれぞれ３０、５０、８０℃、及び、３０
０ＭＰａ加圧で１００℃で行った。処理時間は１０分間
である。この結果を表１に示した。(Test method) 10 g of raw material was put into a crusher,
It was extracted with 1000 ml of hot water at 70 ± 3 ° C. for 3 minutes and filtered to obtain a sample. As the treatment conditions, the retort sterilization treatment was conducted at 121 ° C. for 7 minutes. In addition, high pressure treatment is 30
Pressurization of 0, 500, 700 MPa is performed, and temperature setting is 30, 50, 80 ° C., and 30 for each pressurization.
It was carried out at 100 ° C. under 0 MPa pressure. The processing time is 10 minutes. The results are shown in Table 1.
【００１３】表中、ＥＧＣはエピガロカテキン、ＥＧＣ
ｇはエピガロカテキンガレードを、ＥＣはエピカテキ
ン、ＥＣｇはエピカテキンガレードを、ＣＡＦはカフェ
イン、ＶＣはビタミンＣをそれぞれ示している。In the table, EGC is epigallocatechin, EGC
g indicates epigallocatechin garde, EC indicates epicatechin, ECg indicates epicatechin garde, CAF indicates caffeine, and VC indicates vitamin C, respectively.
【００１４】[0014]
【表１】 [Table 1]
【００１５】（試験結果）無処理は、高圧加温処理をし
ない試料の成分量を示したものである。これに対し、レ
トルト殺菌処理したものは、高温により加熱、酸化分解
および重合等がおこり全ての成分が著しく減少した。一
方、高圧処理したものは３０、５０℃では全ての成分に
対して減少はみられなかったが、８０℃ではビタミンＣ
に、また、１００℃では、ＣＡＦを除く成分に減少傾向
がみられた。次に、加圧による成分変化をみると全ての
成分に対して著しい減少はみられなかった。また、加圧
処理したものは、本処理のものに比して水色、香味共に
ほとんど差はみられなかった。全体として、いずれの高
圧加温処理のものもレトルト殺菌処理のものに比べれば
高い成分量を維持することが可能であった。このことか
ら、約３００〜７００ＭＰａの高圧殺菌処理時に温度を
併用する場合約６０℃以上で約１００℃以下ならば、成
分変化が少なく高圧殺菌処理できることがわかった。ま
た、この範囲での殺菌処理によれば、カテキンが成分保
存されるので、水酸基による殺菌効果を生かすこともで
きる。(Test Results) No treatment indicates the amount of components of the sample not subjected to the high pressure heating treatment. On the other hand, in the case of the retort sterilized, heating, oxidative decomposition, polymerization, etc. occurred at high temperature, and all the components were significantly reduced. On the other hand, those treated with high pressure showed no decrease in all components at 30 and 50 ° C, but vitamin C at 80 ° C.
In addition, at 100 ° C., the components except CAF tended to decrease. Next, regarding changes in the components due to pressurization, no significant decrease was observed for all components. In addition, the pressure-treated product showed almost no difference in light blue color and flavor compared to the main-treated product. As a whole, any of the high-pressure heating treatments was able to maintain a higher component amount than the retort sterilization treatments. From this, it was found that when the temperature is used together during the high pressure sterilization treatment of about 300 to 700 MPa, if the temperature is about 60 ° C. or more and about 100 ° C. or less, the component change is small and the high pressure sterilization treatment can be performed. Further, according to the sterilization treatment within this range, the components of catechin are preserved, so that the sterilizing effect of the hydroxyl group can be utilized.
【００１６】実施例２ 市販中級煎茶を用いて、レトルト殺菌処理と高圧処理に
よる殺菌効果の比較を行った。 Example 2 Using commercially available intermediate sencha, the retort sterilization treatment and the high-pressure treatment were compared for sterilization effect.
【００１７】（試験方法）原料１０ｇを７０±３℃の湯
１０００ｍｌで３分間抽出し、これをろ過して試料とし
た。この試料に供試菌を１０6 個／ｍｌになるよう調整
し、各条件で処理した。供試菌は、耐圧芽胞菌の中でも
耐圧性が最も強いとされている次の３菌種を使用した。
即ち、 （Ａ）バチルス リケニフォルミス ＩＦＯ １２２０
０、 （Ｂ）バチルス セレウス ＩＦＯ １３４９４、 （Ｃ）バチルス コアグランス ＩＦＯ １２５８３
である。 処理条件として、レトルト殺菌処理は１２１℃で７分間
殺菌した。又、高圧処理は３００、５００、７００ＭＰ
ａの加圧を行い、温度は各加圧に対して６０、７０、８
０℃で行った。処理時間は２０分間である。この結果を
表２に示した。(Test method) 10 g of the raw material was extracted with 1000 ml of hot water at 70 ± 3 ° C. for 3 minutes, and this was filtered to obtain a sample. The sample was adjusted to 10 6 cells / ml and treated under each condition. As the test bacteria, the following three bacterial strains having the highest pressure resistance among the pressure-resistant spores were used.
That is, (A) Bacillus licheniformis IFO 1220
0, (B) Bacillus cereus IFO 13494, (C) Bacillus coagulans IFO 12583
Is. As processing conditions, the retort sterilization treatment was sterilization at 121 ° C. for 7 minutes. Also, high-pressure treatment is 300, 500, 700MP
Pressurizing a, the temperature is 60, 70, 8 for each pressing.
Performed at 0 ° C. The processing time is 20 minutes. The results are shown in Table 2.
【００１８】[0018]
【表２】 [Table 2]
【００１９】（試験結果）表２に示した条件下で殺菌可
能であった。約６０℃以上の加温と約３００ＭＰａ以上
の加圧によって、３菌種をすべて著しく減少することが
できた。また、約７０℃以上の加温と約７００ＭＰａの
加圧ですべての菌を死滅させることができた。(Test Results) It was possible to sterilize under the conditions shown in Table 2. By heating above about 60 ° C. and applying pressure above about 300 MPa, all three bacterial species could be significantly reduced. Further, it was possible to kill all the bacteria by heating at about 70 ° C. or higher and applying a pressure of about 700 MPa.
【００２０】実施例３ 市販中級煎茶を用いて、高圧処理後の保存試験を行っ
た。 Example 3 A commercially available intermediate-grade green tea was used for a storage test after high-pressure treatment.
【００２１】（試験方法）先ず、前段階の試験として、
原料１０ｇを７０±３℃の湯１０００ｍｌで３分間抽出
し、これをろ過して試料とした。この試料に供試菌を１
０7 個／ｍｌになるよう調整し、３００ＭＰａの加圧を
加え、常温で２０分間処理した。この高圧処理後３７℃
で約１ケ月間保存し、処理直後、７日、１４日、２１日
及び２８日経過時、即ち７日経過ごとにサンプリングし
て試料中の芽胞の増減を調べた。この結果を表３に示し
た。(Test method) First, as a test in the previous stage,
10 g of the raw material was extracted with 1000 ml of hot water at 70 ± 3 ° C. for 3 minutes, and this was filtered to obtain a sample. Add 1 sample to this sample
The pressure was adjusted to 0 7 pieces / ml, a pressure of 300 MPa was applied, and the mixture was treated at room temperature for 20 minutes. After this high pressure treatment, 37 ℃
The sample was stored for about 1 month, and immediately after the treatment, 7 days, 14 days, 21 days and 28 days, that is, sampling was performed every 7 days, and the increase or decrease of spores in the sample was examined. The results are shown in Table 3.
【００２２】供試菌は次の１０菌種である。 上記３菌種（Ａ），（Ｂ），（Ｃ）の外、 （Ｄ）バチルス ズブチルス ＩＦＯ １３７１９、 （Ｅ）バチルス スタエルサーモフェラス ＩＦＯ １
２５５０、 （Ｆ）バチルス ブレビス ＩＦＯ １２３７４、 （Ｇ）バチルス シルクランス ＩＦＯ １３６２６、 （Ｈ）バチルス プミリス ＩＦＯ １２０９２、 （Ｉ）バチルス コアグランス ＩＦＯ １２５８３、 （Ｊ）バチルス ポリミキサ ＩＦＯ ３０２０、 （Ｋ）バチルス スパイリカス ＩＦＯ ３３４１、 （Ｌ）バチルス リケニフォルミス ＩＦＯ １２２０
０、 （Ｍ）バチルス セレウス ＩＦＯ １３４９４ であ
る。The test bacteria are the following 10 strains. In addition to the above three bacterial strains (A), (B), and (C), (D) Bacillus subtilis IFO 13719, (E) Bacillus stella thermophilus IFO 1
2550, (F) Bacillus brevis IFO 12374, (G) Bacillus silk lance IFO 13626, (H) Bacillus plumilis IFO 12092, (I) Bacillus coagulans IFO 12583, (J) Bacillus polymixer IFO 3020, (K) Bacillus 33 spircus 41 , (L) Bacillus licheniformis IFO 1220
0, (M) Bacillus cereus IFO 13494.
【００２３】[0023]
【表３】 [Table 3]
【００２４】（試験結果）上記前段階試験の結果、
（Ｄ）ズブチルス、（Ｋ）スパイリカスの２菌種を除く
８菌種は、２１日間保存中にすべて死滅した。(Test Results) As a result of the above pre-stage test,
All 8 strains except 2 strains of (D) Subtilus and (K) Spiricus died during storage for 21 days.
【００２５】上記試験で死滅しなかった２菌種に対して
温度併用による高圧処理をし、本発明の実施例としての
保存試験を行った。Two strains that were not killed in the above test were subjected to a high pressure treatment by combined use of temperature, and a storage test as an example of the present invention was conducted.
【００２６】（試験方法） 原料１０ｇを７０±３℃の湯１０００ｍｌで３分間抽出
し、これをろ過して試料とした。この試料に供試菌を１
０７個／ｍｌとなるように調整し、これを、温度６０
℃、７０℃でそれぞれ３００ＭＰａの加圧を加え、３０
分間処理した。高圧処理後、３７℃で約１カ月間保存
し、処理直後７日、１４日、２１日及び２８日経過時、
即ち７日経過ごとにサンプリングして試料中の芽胞の増
減を調べた。尚、念のため記載するならば、高圧処理後
の保存は、無菌室にて行った。この結果を表４に示し
た。供試菌は次の２菌種である。 （Ｄ）バチルス ズブチルス ＩＦＯ １３７１９、 （Ｋ）バチルス スパイリカス ＩＦＯ ３３４１ で
ある。(Test Method) 10 g of the raw material was extracted with 1000 ml of hot water at 70 ± 3 ° C. for 3 minutes and filtered to obtain a sample. Add 1 sample to this sample
0 7 was adjusted to be / ml, this temperature 60
300MPa pressurization at 30 ℃ and 70 ℃,
Processed for a minute. After high-pressure treatment, store at 37 ° C for about 1 month, and 7 days, 14 days, 21 days and 28 days after treatment,
That is, sampling was performed every 7 days to examine the increase / decrease of spores in the sample. In addition, if it is stated just in case, after high-pressure treatment
Was stored in a sterile room . The results are shown in Table 4. The test bacteria are the following two strains. (D) Bacillus subtilis IFO 13719, (K) Bacillus spilicus IFO 3341.
【００２７】[0027]
【表４】 [Table 4]
【００２８】（試験結果） 表４に示すとおり、温度併用した高圧処理によれば、３
００ＭＰａ、７０℃の高圧加熱処理により、処理直後に
ほとんど滅菌でき、７日間で２菌種共に完全死滅させ得
た。また、３００ＭＰａ、６０℃の高圧加熱処理によれ
ば、処理直後１４日間でほとんど滅菌でき、２１日後に
は２菌種共に完全死滅させ得た。 (Test Results) As shown in Table 4, according to the high-pressure treatment combined with temperature, 3
By the high-pressure heat treatment at 00 MPa and 70 ° C., almost all the bacteria could be sterilized immediately after the treatment, and the two bacterial species could be completely killed in 7 days. In addition, high pressure heat treatment at 300 MPa and 60 ° C.
For example, it can be sterilized almost 14 days immediately after the treatment, and after 21 days
Was able to completely kill both strains.
【００２９】実施例３の結果より、温度併用による高圧
処理を行うことにより、茶抽出液中では耐圧性の菌を含
む細菌類は増殖せず、死滅させ得ることが明らかになっ
た。さらに、上記高圧処理を行った後に無菌室内で保存
することによっても、細菌類を死滅させることができ、
たとえ高圧処理を行った直後細菌類が生存していても、
その後一定期間以上保存することによって、これらの細
菌類を完全に死滅させ得ることが明らかになった。 From the results of Example 3, it has been clarified that high-pressure treatment combined with temperature can kill bacteria containing pressure-resistant bacteria without growing in the tea extract. Furthermore, after performing the above high-pressure treatment, store in a sterile room
You can also kill the bacteria,
Even if the bacteria survive immediately after high-pressure treatment,
Then, store these files for a certain period of time or
It was revealed that the fungi could be completely killed.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 石原 正美 神奈川県川崎市中原区井田1618 新日本 製鐵株式会社先端技術研究所ライフセン タ内 (72)発明者 福元 研治 神奈川県川崎市中原区井田1618 新日本 製鐵株式会社先端技術研究所ライフセン タ内 (56)参考文献 特開 昭63−82667（ＪＰ，Ａ) 実開 平３−16893（ＪＰ，Ｕ) ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Masami Ishihara 1618 Ida, Nakahara-ku, Kawasaki, Kanagawa Kanagawa Prefecture Advanced Technology Research Laboratories Life Center (72) Inventor Kenji Fukumoto Ida, Nakahara-ku, Kawasaki, Kanagawa 1618 Advanced Technology Research Laboratories, Life Center, Nippon Steel Corp.
Claims (2)
で、約３００ＭＰａ以上の圧力を加えて殺菌処理を行っ
た後、さらに１４日間以上保存することによって完全殺
菌することを特徴とする茶飲料の殺菌方法。1. The tea extract is sterilized by applying a pressure of about 300 MPa or more in a temperature range of about 60 to 100 ° C., and then stored for a further 14 days or more to completely kill the tea extract.
A method for sterilizing a tea beverage, which comprises bacteriolysis.
とする請求項１に記載の茶飲料の殺菌方法。2. The method for sterilizing a tea beverage according to claim 1, wherein the heating and pressurizing is performed for about 20 minutes or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3234111A JP2518752B2 (en) | 1991-08-21 | 1991-08-21 | Tea beverage sterilization method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3234111A JP2518752B2 (en) | 1991-08-21 | 1991-08-21 | Tea beverage sterilization method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0549401A JPH0549401A (en) | 1993-03-02 |
| JP2518752B2 true JP2518752B2 (en) | 1996-07-31 |
Family
ID=16965807
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3234111A Expired - Fee Related JP2518752B2 (en) | 1991-08-21 | 1991-08-21 | Tea beverage sterilization method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2518752B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6063428A (en) | 1996-02-26 | 2000-05-16 | The Procter & Gamble Company | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color |
| US7968139B2 (en) | 2000-11-17 | 2011-06-28 | Kao Corporation | Packaged beverages |
| JP4931565B2 (en) * | 2006-11-28 | 2012-05-16 | 日水製薬株式会社 | Microbial detection medium |
| JP5111096B2 (en) * | 2007-12-27 | 2012-12-26 | 花王株式会社 | Production method of tea extract |
| CN103493928A (en) * | 2007-08-08 | 2014-01-08 | 花王株式会社 | Method for production of tea extract |
| CN105211402A (en) * | 2014-06-04 | 2016-01-06 | 财团法人食品工业发展研究所 | The manufacture method of tea |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6382667A (en) * | 1986-09-27 | 1988-04-13 | 株式会社神戸製鋼所 | Pressure and reduced pressure sterilizing method |
| JP3016893U (en) * | 1994-03-02 | 1995-10-09 | エルンスト・シユターデルマン・ゲゼルシヤフト・ミツト・ベシユレンクテル・ハフツング | Diskette cassette |
-
1991
- 1991-08-21 JP JP3234111A patent/JP2518752B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0549401A (en) | 1993-03-02 |
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