JPH06105669A - Beverage filled in hermetically sealed container - Google Patents
Beverage filled in hermetically sealed containerInfo
- Publication number
- JPH06105669A JPH06105669A JP4280689A JP28068992A JPH06105669A JP H06105669 A JPH06105669 A JP H06105669A JP 4280689 A JP4280689 A JP 4280689A JP 28068992 A JP28068992 A JP 28068992A JP H06105669 A JPH06105669 A JP H06105669A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- beverage
- sealed container
- hermetically sealed
- anaerobic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、密封容器に充填され市
場に流通している飲料において、嫌気性耐熱性細菌胞子
の発芽・増殖抑制処理のなされた密封容器入り飲料に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage contained in a hermetically sealed container which has been subjected to germination / growth suppression treatment of anaerobic thermostable bacterial spores in a marketed beverage.
【０００２】[0002]
【従来の技術】従来、飲料にソルビタン脂肪酸エステル
を使用した技術として、公開特許昭和５８−１１１６４
１ではソルビタン脂肪酸エステルを配合することによ
り、経時的な浮遊物発生現象（ネックリング）を克服し
て安定なコーヒー飲料を提供できる製法に関する技術が
開示されているが、これはコーヒーエキストラクト中に
含まれる油状物質、重合物質、水不溶性多糖類、蛋白質
などに起因するネックリングの防止効果に関する技術で
あり、公開特許昭和５９−２１６５７７には炭素数６〜
１２の脂肪酸とソルビタンとのモノエステル化物の抗菌
性に関する技術が開示されているが、この技術の対象と
するのは一般の食品であり、これらは一般細菌の増殖抑
制効果であり耐熱性細菌胞子の発芽抑制効果について
は、一切ふれられていない。一般に細菌の増殖抑制効果
と耐熱性細菌胞子の発芽抑制効果に相関性は見いだされ
てはおらず、細菌の増殖抑制効果を持つ抗菌剤が耐熱性
細菌胞子の発芽抑制効果を持つとは言えない。さらに公
開特許昭和６３−２２６２６６には、乳飲料用乳化安定
剤としてソルビタン脂肪酸エステルを他の乳化剤と併用
して、リングの生成を阻止し、低温流通はもとより、常
温流通においても優れた乳化安定性を示す技術が開示さ
れているが、乳成分入り飲料の乳脂肪の安定化の為に添
加する記述は有るが、耐熱性細菌胞子の発芽・増殖によ
る変敗を抑制するために使用する検討はされていない。
公開特許平成１−１５７３６５には、安定剤とソルビタ
ン脂肪酸エステルを使用した技術が開示されているが、
これも乳飲料用乳化安定剤に関するものであり、耐熱性
細菌胞子の発芽・増殖による変敗を抑制するために使用
する検討はされていない。公開特許平成２−７６５３９
には、ソルビタン脂肪酸エステルとコハク酸モノグリセ
リドを使用した技術が開示されているが、これも乳飲料
用乳化安定剤に関するものであり、耐熱性細菌胞子の発
芽・増殖による変敗を抑制するために使用する検討はさ
れていない。また従来、密封容器に充填された飲料で
は、商業的殺菌をおこない、一般細菌による変敗を抑制
した形で、市場に流通されていた。しかし、商業的殺菌
では死滅しない耐熱性細菌胞子がホットベンダー等によ
る外的温度ショックで発芽し、変敗の原因となることが
多く見られた。このため密封容器入り飲料用静菌剤とし
てはショ糖脂肪酸エステル、ポリグリセリン脂肪酸エス
テル等が耐熱性細菌胞子の発芽抑制剤として使用されて
きた。2. Description of the Related Art Conventionally, as a technique using a sorbitan fatty acid ester in a beverage, an open patent is disclosed in Showa 58-11164.
No. 1 discloses a technique relating to a production method in which a sorbitan fatty acid ester is blended to overcome a floating substance generation phenomenon (neck ring) over time and a stable coffee beverage can be provided. It is a technology relating to the effect of preventing neck ring caused by contained oily substances, polymeric substances, water-insoluble polysaccharides, proteins, etc.
A technique relating to the antibacterial properties of the monoesterified product of 12 fatty acids and sorbitan has been disclosed, but the subject of this technique is general foods, and these are the effects of suppressing the growth of general bacteria and are thermostable bacterial spores. No mention was made of the germination-inhibiting effect of. Generally, no correlation has been found between the bacterial growth inhibitory effect and the thermostable bacterial spore germination inhibitory effect, and it cannot be said that an antibacterial agent having a bacterial growth inhibitory effect has a thermostable bacterial spore germination inhibitory effect. Further, in Japanese Patent Laid-Open No. 63-226266, sorbitan fatty acid ester is used as an emulsion stabilizer for milk drinks in combination with other emulsifiers to prevent ring formation, and to provide excellent emulsion stability not only at low temperature but also at room temperature. Although the technology is disclosed, although there is a description that it is added to stabilize the milk fat of a beverage containing milk components, there is no study to use it to suppress spoilage due to germination / proliferation of thermostable bacterial spores. It has not been.
Japanese Patent Laid-Open No. Hei 1-157365 discloses a technique using a stabilizer and a sorbitan fatty acid ester,
This also relates to an emulsion stabilizer for dairy drinks, and has not been studied for use in suppressing deterioration due to germination / proliferation of thermostable bacterial spores. Published Patents Heisei 2-76539
Discloses a technique using a sorbitan fatty acid ester and succinic acid monoglyceride, which is also related to an emulsion stabilizer for milk drinks, in order to suppress spoilage due to germination and growth of heat-resistant bacterial spores. It has not been considered for use. Further, conventionally, beverages filled in hermetically sealed containers have been commercially sterilized and distributed in the market in a form in which deterioration by general bacteria is suppressed. However, it was often found that thermostable bacterial spores, which are not killed by commercial sterilization, germinate due to external temperature shock by hot vendors and cause deterioration. Therefore, sucrose fatty acid esters, polyglycerin fatty acid esters, etc. have been used as germination inhibitors for heat-resistant bacterial spores as bacteriostatic agents for beverages in sealed containers.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、これら
ショ糖脂肪酸エステルやポリグリセリン脂肪酸エステル
等は嫌気性耐熱性細菌胞子の発芽・増殖による変敗を抑
制する為には、飲料に対してかなりの量を添加する必要
が有り、また上記乳化剤は親水性乳化剤である為、飲料
において味が出やすく効果の得られる十分量を添加した
場合、飲料の風味を損なっていた。However, these sucrose fatty acid esters, polyglycerin fatty acid esters and the like are used in a considerable amount relative to the beverage in order to prevent spoilage due to germination and growth of anaerobic thermostable bacterial spores. Since the above emulsifier is a hydrophilic emulsifier, the flavor of the beverage was impaired when a sufficient amount was added so that the beverage was easily tasted and an effect was obtained.
【０００４】[0004]
【課題を解決するための手段】本発明は、ショ糖脂肪酸
エステルやポリグリセリン脂肪酸エステル等より親水性
の低いソルビタン脂肪酸エステルを添加することによ
り、密封容器入り飲料における嫌気性耐熱性細菌胞子の
発芽・増殖による変敗を抑制するとともに、飲料の風味
を損なうことなく飲料を製造することを可能とした。さ
らにソルビタン脂肪酸エステルはショ糖脂肪酸エステル
やポリグリセリン脂肪酸エステル等よりデンプン等と複
合体を形成しにくい為、デンプン等の入った系でも安定
した効果を示す。詳細には密封容器入り飲料において、
耐熱性細菌胞子の中でも特に耐熱性の高い嫌気性耐熱性
細菌胞子の発芽・増殖による変敗を抑制することを目的
として脂肪酸の炭素数が１２又は１４の飽和脂肪酸であ
るソルビタン脂肪酸エステルを飲料全体に対して０．０
１〜１重量％添加することを特徴とする嫌気性耐熱性細
菌胞子の発芽・増殖抑制処理のなされた密封容器入り飲
料に関する。本願発明者らは鋭意研究を行った結果、脂
肪酸の炭素数が１２又は１４の飽和脂肪酸であるソルビ
タン脂肪酸エステルが、従来使用されているショ糖脂肪
酸エステル、ポリグリセリン脂肪酸エステル等よりも嫌
気性耐熱性細菌胞子の発芽・増殖に対する抑制効果が高
く、かつ飲料に対する味の影響が少ないことを発見し本
願発明を完成した。本願発明の、ソルビタン脂肪酸エス
テルは密封容器入り飲料において問題となる嫌気性硫化
黒変菌、嫌気性ガス発生菌等の嫌気性耐熱性細菌胞子の
発芽を抑制し、密封容器入り飲料の変敗を防止する。一
般に密封容器入り飲料で問題となる耐熱性フラットサワ
ー変敗菌としては好気性耐熱性細菌であるBacillus cir
culans,Bacillus coagulans,Bacillus stearothermophi
lus 等のBacillus属があげられるが、本願発明の嫌気性
耐熱性細菌としてはClostridium thermoaceticum,Clost
ridium thermohydrosulfulycum等のClostridium 属が上
げられる。好気性耐熱性細菌のBacillus属と嫌気性耐熱
性細菌の Clostridium属は共に有芽胞耐熱性細菌として
分類されているが、両者は属として全く異なりその生理
学的性質も異なるものであり、本願発明のソルビタン脂
肪酸エステルは特にClostridium 属に効果が得られる。
本願発明の、ソルビタン脂肪酸エステルはソルビットと
炭素数が１２又は１４の飽和脂肪酸を常法により反応さ
せたエステル化物であり、エステル化度としてはモノ・
ジ・トリエステルが望ましく、また使用する脂肪酸は単
品または混合物のどちらでもよく、脂肪酸組成として
は、炭素数が１２又は１４の飽和脂肪酸の総量として５
０％以上含まれていれば良い。炭素数が１２より小さい
場合は、風味的に好ましくなく、炭素数が１４より大き
い場合は、本願発明の効果が期待できない。本願発明の
ソルビタン脂肪酸エステルの添加量は、０．０１〜１％
であり、これ以下では本願発明の効果が期待できず、ま
たこれ以上では風味的に好ましくない。本願発明に使用
される密封容器としては、缶、瓶、ペットボトル、紙パ
ック、ラミネートパック等があげられるが、密封できる
容器であれば特に限定しない。この他ソルビタン脂肪酸
エステルに、静菌性を有するショ糖脂肪酸エステル、ポ
リグリセリン脂肪酸エステル等を併用することも可能で
あり、その場合それぞれの乳化剤の添加量に比例して相
加効果が得られる。以下に実施例を示す。MEANS FOR SOLVING THE PROBLEMS The present invention is directed to germination of anaerobic heat-resistant bacterial spores in a beverage in a sealed container by adding a sorbitan fatty acid ester having a lower hydrophilicity than sucrose fatty acid ester, polyglycerin fatty acid ester or the like. -It is possible to produce drinks without impairing the flavor of drinks while suppressing the deterioration due to proliferation. Further, since sorbitan fatty acid ester is less likely to form a complex with starch and the like than sucrose fatty acid ester, polyglycerin fatty acid ester and the like, it exhibits a stable effect even in a system containing starch and the like. Specifically, in beverages in sealed containers,
Among the thermostable bacterial spores, the sorbitan fatty acid ester, which is a saturated fatty acid having 12 or 14 carbon atoms in the fatty acid, is used as a whole beverage for the purpose of suppressing deterioration due to germination and growth of anaerobic thermostable bacterial spores having high heat resistance. Against 0.0
The present invention relates to a beverage in a hermetically sealed container in which anaerobic thermostable bacterial spore germination / growth suppression treatment is performed by adding 1 to 1 wt%. As a result of intensive studies, the inventors of the present invention have found that sorbitan fatty acid ester, which is a saturated fatty acid having 12 or 14 carbon atoms in fatty acid, is more anaerobic heat-resistant than sucrose fatty acid ester, polyglycerin fatty acid ester and the like which have been conventionally used. The inventors of the present invention have completed the present invention by discovering that they have a high inhibitory effect on germination / proliferation of sexual spores and have little influence of taste on beverage. The invention of the present application, sorbitan fatty acid ester anaerobic sulfur black bacterium which becomes a problem in a beverage in a sealed container, suppresses germination of anaerobic thermostable bacterial spores such as anaerobic gas-generating bacteria, and spoils the beverage in a sealed container. To prevent. Bacillus cir, which is an aerobic thermostable bacterium as a thermostable flat sour spoilage bacterium that is generally a problem in beverages in sealed containers
culans, Bacillus coagulans, Bacillus stearothermophi
Examples of the genus Bacillus such as lus include Clostridium thermoaceticum and Clost as anaerobic thermostable bacteria of the present invention.
The genus Clostridium such as ridium thermohydrosulfulycum is listed. The aerobic thermostable bacterium Bacillus and the anaerobic thermostable bacterium Clostridium are both classified as spore-resistant thermophilic bacteria, but both are completely different as genus and have different physiological properties. Sorbitan fatty acid esters are particularly effective against the genus Clostridium.
The sorbitan fatty acid ester of the present invention is an esterified product obtained by reacting sorbit with a saturated fatty acid having 12 or 14 carbon atoms by a conventional method, and the degree of esterification is mono.
Di-triester is desirable, and the fatty acid to be used may be either a single product or a mixture, and the fatty acid composition is 5 or less as the total amount of saturated fatty acid having 12 or 14 carbon atoms.
It is sufficient if the content is 0% or more. When the carbon number is less than 12, it is not preferable in flavor, and when the carbon number is more than 14, the effect of the present invention cannot be expected. The addition amount of the sorbitan fatty acid ester of the present invention is 0.01 to 1%
Therefore, below this, the effect of the present invention cannot be expected, and above this, flavor is not preferable. The sealed container used in the present invention includes cans, bottles, PET bottles, paper packs, laminate packs, etc., but is not particularly limited as long as it can be sealed. In addition, sucrose fatty acid ester, polyglycerin fatty acid ester and the like having bacteriostatic properties can be used in combination with the sorbitan fatty acid ester, in which case an additive effect is obtained in proportion to the addition amount of each emulsifier. Examples will be shown below.
【０００５】[0005]
実施例１ コーヒー水性抽出液（Ｂｘ．８）４０ｇ，水３２０ｇ，
砂糖４０ｇ，脱脂粉乳１０ｇ，ソルビタンモノミリスチ
ン酸エステル（ＨＬＢ＝６．２）０．２ｇをホモミキサ
ーで７０℃・５分間攪拌して均一な溶液を得た。この時
に味を見たところ乳化剤の味は感じられなかった。この
コーヒー飲料に嫌気性硫化黒変菌胞子を１０3 ／ｍｌに
なるよう添加し透明サンプル瓶３本にそれぞれ１００ｍ
ｌ（ｐＨ＝６．５）ずつ詰め、１２０℃で２０分間殺菌
した。これを５５℃で３０日間保存後、開封したところ
変敗は認められず、又、ｐＨも６．４とほとんど差が無
かった。Example 1 40 g of an aqueous coffee extract (Bx.8), 320 g of water,
40 g of sugar, 10 g of skim milk powder, and 0.2 g of sorbitan monomyristate (HLB = 6.2) were stirred with a homomixer at 70 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was not felt. Anaerobic sulfur black spores were added to this coffee beverage at a concentration of 10 3 / ml, and 100 m of each was added to 3 transparent sample bottles.
1 (pH = 6.5) each, and sterilized at 120 ° C. for 20 minutes. When this was stored at 55 ° C. for 30 days and then opened, no deterioration was observed, and the pH was 6.4, which was almost the same.
【０００６】実施例２ 小豆こしあん４０ｇ，水２８７．２ｇ，砂糖７２ｇ，食
塩０．８ｇ，ソルビタンモノミリスチン酸エステル（Ｈ
ＬＢ＝６．２）０．５ｇをホモミキサーで７０℃・５分
間攪拌して均一な溶液を得た。この時に味を見たところ
乳化剤の味は感じられなかった。このしるこ飲料に好気
性フラットサワー変敗菌胞子を１０3 ／ｍｌになるよう
添加し透明サンプル瓶３本にそれぞれ１００ｍｌ（ｐＨ
＝７．０）ずつ詰め、１２０℃で３０分間殺菌した。こ
れを５５℃で３０日間保存後、開封したところ変敗は認
められず、又、ｐＨも６．８とほとんど差が無かった。Example 2 Azuki bean paste 40 g, water 287.2 g, sugar 72 g, salt 0.8 g, sorbitan monomyristate (H
0.5 g of LB = 6.2) was stirred with a homomixer at 70 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was not felt. Aerobic flat sour spoilage fungi spores were added to this shiruko beverage at a concentration of 10 3 / ml, and 100 ml of each transparent sample bottle (pH:
= 7.0) and sterilized at 120 ° C. for 30 minutes. When this was stored at 55 ° C. for 30 days and then opened, no deterioration was observed and the pH was 6.8, which was almost the same.
【０００７】実施例３ 裏ごしコーン３２ｇ，バター８ｇ，食塩２ｇ，水３５８
ｇ，ソルビタンモノラウリン酸エステル（ＨＬＢ＝６．
８）０．４ｇをホモミキサーで７０℃・５分間攪拌して
均一な溶液を得た。この時に味を見たところ乳化剤の味
は感じられなかった。このコーヒー飲料に嫌気性硫化黒
変菌胞子を１０3 ／ｍｌになるよう添加し透明サンプル
瓶３本にそれぞれ１００ｍｌ（ｐＨ＝７．０）ずつ詰
め、１２０℃で３０分間殺菌した。これを５５℃で３０
日間保存後、開封したところ変敗は認められず、又、ｐ
Ｈも６．７とほとんど差が無かった。Example 3 32 g of backed corn, 8 g of butter, 2 g of salt, 358 water
g, sorbitan monolaurate (HLB = 6.
8) 0.4 g was stirred with a homomixer at 70 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was not felt. Anaerobically sulfurized black spores of spores were added to the coffee beverage at a concentration of 10 3 / ml, and 100 ml (pH = 7.0) was filled in each of 3 transparent sample bottles and sterilized at 120 ° C. for 30 minutes. 30 at 55 ℃
After storing for a day, when opened, no deterioration was observed, and p
There was almost no difference between H and 6.7.
【０００８】比較例１ コーヒー水性抽出液（Ｂｘ．８）４０ｇ，水３１０ｇ，
砂糖４０ｇ，脱脂粉乳１０ｇ，ショ糖モノパルミチン酸
エステル（ＨＬＢ＝１６）０．２ｇをホモミキサーで７
０℃・５分間攪拌して均一な溶液を得た。この時に味を
見たところ若干乳化剤の味が感じられた。Comparative Example 1 40 g of coffee aqueous extract (Bx.8), 310 g of water,
40 g of sugar, 10 g of skim milk powder, and 0.2 g of sucrose monopalmitate (HLB = 16) are mixed with a homomixer for 7 times.
A uniform solution was obtained by stirring at 0 ° C. for 5 minutes. At this time, when the taste was observed, a slight emulsifier taste was felt.
【０００９】比較例２ 小豆こしあん４０ｇ，水２８７．２ｇ，砂糖７２ｇ，食
塩０．８ｇ，デカグリセリンモノミリスチン酸エステル
（ＨＬＢ＝１４．５）０．５ｇをホモミキサーで７０℃
・５分間攪拌して均一な溶液を得た。この時に味を見た
ところ若干乳化剤の味が感じられた。Comparative Example 2 Azuki bean paste 40 g, water 287.2 g, sugar 72 g, salt 0.8 g, and decaglycerin monomyristate ester (HLB = 14.5) 0.5 g were mixed with a homomixer at 70 ° C.
-A uniform solution was obtained by stirring for 5 minutes. At this time, when the taste was observed, a slight emulsifier taste was felt.
【００１０】比較例３ 裏ごしコーン３２ｇ，バター８ｇ，食塩２ｇ，水３５８
ｇ，ショ糖モノパルミチン酸エステル（ＨＬＢ＝１６）
０．４ｇをホモミキサーで７０℃・５分間攪拌して均一
な溶液を得た。この時に味を見たところ若干乳化剤の味
が感じられた。Comparative Example 3 32 g of backed corn, 8 g of butter, 2 g of salt, 358 of water
g, sucrose monopalmitate (HLB = 16)
0.4g was stirred with a homomixer at 70 ° C for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, a slight emulsifier taste was felt.
【００１１】[0011]
【発明の効果】本発明により、密封容器に充填され市場
に流通している飲料において、嫌気性耐熱性細菌胞子に
よる変敗が抑制され、微生物的に安定な飲料が供給でき
る。EFFECTS OF THE INVENTION According to the present invention, it is possible to supply a microbially stable beverage, which is suppressed in the beverage filled in a hermetically sealed container on the market due to anaerobic thermostable bacterial spores.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 加藤 友治 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 (72)発明者 西山 昌良 三重県四日市市赤堀新町９番５号 太陽化 学株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tomoji Kato 9-5 Akahori Shinmachi, Yokkaichi-shi, Mie, Taiyo Kagaku Co., Ltd. Within the corporation
Claims (1)
素数が１２又は１４の飽和脂肪酸であるソルビタン脂肪
酸エステルを０．０１〜１．０重量％添加することを特
徴とする、嫌気性耐熱性細菌胞子の発芽・増殖抑制処理
のなされた密封容器入り飲料。1. An anaerobic thermostable bacterium, which comprises adding 0.01 to 1.0% by weight of sorbitan fatty acid ester, which is a saturated fatty acid having 12 or 14 carbon atoms in a fatty acid, in a beverage in a sealed container. Beverages in hermetically sealed containers that have undergone spore germination and growth suppression.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4280689A JP2799651B2 (en) | 1992-09-26 | 1992-09-26 | Beverage in sealed container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4280689A JP2799651B2 (en) | 1992-09-26 | 1992-09-26 | Beverage in sealed container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06105669A true JPH06105669A (en) | 1994-04-19 |
| JP2799651B2 JP2799651B2 (en) | 1998-09-21 |
Family
ID=17628573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4280689A Expired - Lifetime JP2799651B2 (en) | 1992-09-26 | 1992-09-26 | Beverage in sealed container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2799651B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005124486A (en) * | 2003-10-23 | 2005-05-19 | Taiyo Kagaku Co Ltd | Coffee flavor reinforcing agent |
| JP2015042164A (en) * | 2013-07-26 | 2015-03-05 | 東洋紡株式会社 | Method for suppressing propagation of heat-resistant spore-forming high-temperature bacterium |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111641A (en) * | 1981-12-23 | 1983-07-02 | T Hasegawa Co Ltd | Preparation of stable coffee drink |
| JPS59216577A (en) * | 1983-05-23 | 1984-12-06 | Kao Corp | Preservative |
| JPS63226266A (en) * | 1987-03-13 | 1988-09-20 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsion stabilizer for milk drink |
| JPH01157365A (en) * | 1987-12-14 | 1989-06-20 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsion stabilizer for milk drink |
| JPH01174363A (en) * | 1987-12-28 | 1989-07-10 | Kanebo Ltd | Favorite beverage packed in hermetically sealed container |
| JPH0276539A (en) * | 1988-09-13 | 1990-03-15 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsifier for milk tea distributable at normal temperature |
-
1992
- 1992-09-26 JP JP4280689A patent/JP2799651B2/en not_active Expired - Lifetime
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111641A (en) * | 1981-12-23 | 1983-07-02 | T Hasegawa Co Ltd | Preparation of stable coffee drink |
| JPS59216577A (en) * | 1983-05-23 | 1984-12-06 | Kao Corp | Preservative |
| JPS63226266A (en) * | 1987-03-13 | 1988-09-20 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsion stabilizer for milk drink |
| JPH01157365A (en) * | 1987-12-14 | 1989-06-20 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsion stabilizer for milk drink |
| JPH01174363A (en) * | 1987-12-28 | 1989-07-10 | Kanebo Ltd | Favorite beverage packed in hermetically sealed container |
| JPH0276539A (en) * | 1988-09-13 | 1990-03-15 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsifier for milk tea distributable at normal temperature |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005124486A (en) * | 2003-10-23 | 2005-05-19 | Taiyo Kagaku Co Ltd | Coffee flavor reinforcing agent |
| JP2015042164A (en) * | 2013-07-26 | 2015-03-05 | 東洋紡株式会社 | Method for suppressing propagation of heat-resistant spore-forming high-temperature bacterium |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2799651B2 (en) | 1998-09-21 |
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