JPS62205772A - Production of 'amazake' (sweet drink made from fermented rice) - Google Patents
Production of 'amazake' (sweet drink made from fermented rice)Info
- Publication number
- JPS62205772A JPS62205772A JP61047030A JP4703086A JPS62205772A JP S62205772 A JPS62205772 A JP S62205772A JP 61047030 A JP61047030 A JP 61047030A JP 4703086 A JP4703086 A JP 4703086A JP S62205772 A JPS62205772 A JP S62205772A
- Authority
- JP
- Japan
- Prior art keywords
- amazake
- fatty acid
- acid ester
- polyglycerin
- producing
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 240000007594 Oryza sativa Species 0.000 title description 3
- 235000007164 Oryza sativa Nutrition 0.000 title description 3
- 235000009508 confectionery Nutrition 0.000 title description 3
- 235000009566 rice Nutrition 0.000 title description 3
- 239000000194 fatty acid Substances 0.000 claims abstract description 31
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 29
- 229930195729 fatty acid Natural products 0.000 claims abstract description 29
- -1 fatty acid ester Chemical class 0.000 claims abstract description 26
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract 2
- 229920000223 polyglycerol Polymers 0.000 claims description 5
- 150000004665 fatty acids Chemical class 0.000 claims description 3
- 125000004432 carbon atom Chemical group C* 0.000 claims 1
- 230000035784 germination Effects 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 150000002148 esters Chemical class 0.000 abstract description 2
- 235000011187 glycerol Nutrition 0.000 abstract description 2
- 239000000787 lecithin Substances 0.000 abstract description 2
- 235000010445 lecithin Nutrition 0.000 abstract description 2
- 229940067606 lecithin Drugs 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 150000004671 saturated fatty acids Chemical class 0.000 abstract 1
- 210000004666 bacterial spore Anatomy 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 230000035755 proliferation Effects 0.000 description 5
- 210000004215 spore Anatomy 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 2
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000193749 Bacillus coagulans Species 0.000 description 1
- 235000021357 Behenic acid Nutrition 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229940116226 behenic acid Drugs 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 125000005480 straight-chain fatty acid group Chemical group 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は甘酒の製造法に関する。詳しくは甘酒にポリグ
リセリン脂肪酸エステルを添加することを特徴とする安
定な甘酒の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing amazake. Specifically, the present invention relates to a method for producing stable amazake, which is characterized by adding polyglycerol fatty acid ester to amazake.
（産業上の利用分野）
本発明の甘酒の製造法は、人間の食生活において甘酒を
長期的に保存しいつでもどこでも簡便に衛生的に食する
ことができ、かつ経済的に製造する場合に有用なもので
ある。ポリグリセリン脂肪酸エステルは食品添加物に認
可されており、強力なＯ／Ｗ、Ｗ１０乳化系を作り耐塩
性、耐酸性に優れた特徴を持つ非常に重要な乳化剤であ
る。(Field of Industrial Application) The method for producing amazake of the present invention is useful when amazake can be stored for a long time in the human diet, can be eaten easily and hygienically anytime and anywhere, and can be produced economically. It is something. Polyglycerin fatty acid ester is approved as a food additive and is a very important emulsifier that creates a strong O/W, W10 emulsifying system and has excellent salt resistance and acid resistance.
（従来の技術）
食生活の変化とともに、甘酒は、備品、びん詰の形態で
市販きれる傾向になってきているのが現状である。最近
、加温式自動販売機の普及とともに甘酒も常温保存だけ
でなく加温式自動販売機で販売される機会が多くなって
きている。甘酒の滅菌処理は、一般的な商業的滅菌であ
って完全な無菌処理にはいたっていない。このように滅
菌された甘酒は、通常の保存条件では腐敗変質はおこさ
ない。しかし、このような滅菌条件下では耐熱性細菌胞
子がある程度の確率で残存しているものである。この耐
熱性細菌胞子は、普通の保存条件下では発芽、増殖した
りすることは極めて稀であるため、せン１で問題になる
ことは非常に少ない。しかしながら甘酒が加温、販売さ
れている条件下では残存した耐熱性細菌胞子が発芽、増
殖して甘酒を腐敗変質きせてしまう。このような熱性細
菌胞子を死滅させるために、滅菌温度を上げて行なう方
法があるがこの方法は食品の物理的、化学的性質に悪影
Ｕを与えてしまい、食品としての価値が減少してしまう
ため滅菌温度を一定温度以上に上げることはできない。(Prior Art) As dietary habits change, amazake is now available commercially in the form of supplies and bottles. Recently, with the spread of warming vending machines, amazake is being sold not only at room temperature but also in warming vending machines. Amazake is sterilized using general commercial sterilization, but it is not completely sterile. Amazake that has been sterilized in this way will not deteriorate under normal storage conditions. However, under such sterilization conditions, there is a certain probability that heat-resistant bacterial spores remain. These heat-resistant bacterial spores rarely germinate or proliferate under normal storage conditions, so they are very unlikely to pose a problem in Sen 1. However, under the conditions where amazake is heated and sold, the remaining heat-resistant bacterial spores germinate and multiply, causing the amazake to deteriorate and deteriorate. There is a method of increasing the sterilization temperature to kill such feverish bacterial spores, but this method has an adverse effect on the physical and chemical properties of the food, reducing its value as a food. The sterilization temperature cannot be raised above a certain temperature because it will be stored away.
（発明が解決しようとする問題点）
このようなことから、甘酒の滅菌温度条件を上げずに甘
酒に残存する耐熱性細菌胞子の死滅率を向上させたり、
あるいは滅菌した甘酒を高温に保存しても耐熱性細菌胞
子の発芽、増殖を抑制する方法の開発が望まれていた。(Problems to be solved by the invention) For this reason, it is possible to improve the killing rate of heat-resistant bacterial spores remaining in amazake without raising the temperature conditions for sterilizing amazake.
Alternatively, there has been a desire to develop a method that suppresses the germination and proliferation of heat-resistant bacterial spores even when sterilized amazake is stored at high temperatures.
本発明は商業的滅菌法によって甘酒を製造し、高温保存
中において耐熱性細菌胞子の発芽、増殖を抑制し、しか
も長期にわたって保存安定性の良い方法を提供するもの
である。The present invention provides a method for producing amazake using a commercial sterilization method, suppressing the germination and proliferation of heat-resistant bacterial spores during high-temperature storage, and providing good storage stability over a long period of time.
（問題を解決するための手段）
本発明者らは、甘酒の高温における長期間保存中に耐熱
性細菌胞子の発芽、増殖を抑制ししかも保存安定性の良
い甘酒の製造方法を開発する目的で、鋭意研究を行なっ
た結果ポリグリセリン脂肪酸エステルを甘酒に添加する
製造法を発明した。(Means for Solving the Problem) The present inventors aimed to develop a method for producing amazake that suppresses the germination and proliferation of heat-resistant bacterial spores during long-term storage at high temperatures and has good storage stability. As a result of intensive research, he invented a manufacturing method for adding polyglycerin fatty acid ester to amazake.
すなわち、本発明は安全性の高く、食品添加物に認可き
れているポリグリセリン脂肪酸エステルを甘酒に話力ｎ
することを特徴とする甘酒の製造法である。That is, the present invention uses polyglycerin fatty acid ester, which is highly safe and has been approved as a food additive, to add sweet sake to sweet sake.
This is a method for producing amazake that is characterized by:
本発明に用いられるポリグリセリン脂肪酸エステルは、
水酸基価が９７０以下のポリグリセリンすなわちヘキサ
グリセリン、オクタグリセリン、デカグリセリンの脂肪
酸エステルである。The polyglycerol fatty acid ester used in the present invention is
It is a fatty acid ester of polyglycerin, ie, hexaglycerin, octaglycerin, and decaglycerin, with a hydroxyl value of 970 or less.
本発明に用いられるポリグリセリン脂肪酸エステルの脂
肪酸は、ラウリン酸、ミリスチン酸、パルミチン酸、ス
テアリン酸、ベヘニン酸、オレイン酸などのＲ素数１２
〜２２の飽和または不飽和の直鎖脂肪酸であり、これら
の脂肪酸は、単独またはその混合物でもよい。本発明の
ポリグリセリン脂肪酸エステルは、水酸基価が９７０以
下のポリグリセリンのモノ、ジ、トリの脂肪酸エステル
であり、なかでもモノ、ジの脂肪酸エステルが望ましく
、これらは単独またはその混合物で用いることができる
。The fatty acids of the polyglycerin fatty acid ester used in the present invention include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and oleic acid with an R prime number of 12.
~22 saturated or unsaturated straight chain fatty acids, which may be used alone or in mixtures thereof. The polyglycerin fatty acid ester of the present invention is a mono-, di-, or tri-fatty acid ester of polyglycerin having a hydroxyl value of 970 or less, and mono- and di-fatty acid esters are particularly preferable, and these may be used alone or in a mixture thereof. can.
本発明に用いられるポリグリセリン脂肪酸エステルは甘
酒に対して、０．０２％〜２．０％（重量部）添加する
。好ましくは食品に対して、０．０３〜０．５％（重量
部）添加する。０．０２％以下の添加量では本発明の効
果が少なく２．０％以上の添加ではポリグリセリン脂肪
酸エステルが食品の風味に影響を与え、更に経済的にも
高価になり望ましくない。The polyglycerin fatty acid ester used in the present invention is added in an amount of 0.02% to 2.0% (parts by weight) to amazake. Preferably, it is added in an amount of 0.03 to 0.5% (parts by weight) to the food. If the amount added is less than 0.02%, the effect of the present invention will be small, and if it is added more than 2.0%, the polyglycerol fatty acid ester will affect the flavor of the food, and it will also become economically expensive, which is not desirable.
本発明のポリグリセリン脂肪酸エステルと共に甘酒にグ
リセリン脂肪酸エステル、ショ糖脂肪酸エステル、プロ
ピレングリコール脂肪酸エステルレシチン、ソルビタン
脂肪酸エステルを配合しても良い。Glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester lecithin, and sorbitan fatty acid ester may be blended into amazake together with the polyglycerin fatty acid ester of the present invention.
（作用）
本発明のポリグリセリン脂肪酸エステルは非常に親水性
が強く、ＨＬＢ値が大きい界面活性剤であるために、細
菌、酵母、カビの表面の細胞膜上に作用して微生物の発
芽、増殖を抑制し甘酒の腐敗、変質を抑制するものと推
定される。(Action) Since the polyglycerol fatty acid ester of the present invention is a surfactant with very strong hydrophilicity and a large HLB value, it acts on the cell membranes on the surface of bacteria, yeast, and mold, inhibiting the germination and proliferation of microorganisms. It is estimated that this suppresses the spoilage and deterioration of amazake.
次に本発明を実施例によって説明する。Next, the present invention will be explained by examples.
実施例１
もち米１ｋｇに水１１を加えて煮る。その後、７０’Ｃ
まで冷却してから米麹を添加し、５５℃で約８時間保っ
た。これにデカグリセリンモノステアリン酸エステル１
２ｇを溶解させた水溶液４にを加えて希釈し、食塩６ｇ
とショウガ３ｇを添加して甘酒を調製した。これを２０
０ｍｊ２ずつ罐詰めして２０本調製し、１２０°Ｃで２
０分間滅菌した。滅菌した甘酒を５５°Ｃで１０日間保
存した後開罐し、甘酒のｐＨを測定した結果、すべてｐ
Ｈの変化は認められず、内容物にも何の変化も見られな
かった。Example 1 Add 11 parts of water to 1 kg of sticky rice and boil it. Then 70'C
After the mixture was cooled to 50°C, rice koji was added, and the mixture was kept at 55°C for about 8 hours. In this, decaglycerin monostearate 1
Add and dilute to aqueous solution 4 in which 2g of salt was dissolved, and add 6g of salt.
and 3 g of ginger were added to prepare amazake. 20 of this
Prepare 20 bottles by packing 20 mj in each can, and heat them at 120°C for 20 bottles.
Sterilized for 0 minutes. After storing sterilized amazake at 55°C for 10 days, we opened the can and measured the pH of the amazake.
No change in H was observed, and no change was observed in the contents.
比較例１
実施例１において、デカグリセリンモノステアリン酸エ
ステルを使用しない以外は、全く同様に甘酒を調製した
。その結果甘酒に約１０％、約ｐＨ＝１程度の低下が見
られ、このものは腐敗臭が感じられた。Comparative Example 1 Amazake was prepared in exactly the same manner as in Example 1, except that decaglycerin monostearate was not used. As a result, a decrease of approximately 10% in pH of approximately 1 was observed in the amazake, and a putrid odor was felt in the amazake.
実施例２
耐熱性細菌Ｂａｃｉｌｌｕｓ ｃｏａｇｕｌａｎｓの
芽胞溶液（１０７個／ｍ２）を、実施例１と同様に調整
した甘酒２０本にそれぞれ１０４個／ ｍ Ｑの芽胞溶
液となるように添加し５５°Ｃで７日間培養した後、Ｔ
ＧＣ培地にて菌数を求めた。Example 2 A spore solution (107 spores/m2) of the heat-resistant bacterium Bacillus coagulans was added to 20 bottles of amazake prepared in the same manner as in Example 1 to give a spore solution of 104 spores/mQ each, and the mixture was incubated at 55°C. After culturing for 7 days, T.
The number of bacteria was determined using GC medium.
その結果、菌数は平均的１０であり、ｐＨ変化および腐
敗臭は認められなかった。As a result, the average number of bacteria was 10, and no pH change or putrid odor was observed.
（本発明の効果）
本発明のポリグリセリン脂肪酸エステルを添加した甘酒
は、実施例の結果から明らかな様に製造工程中に残存、
あるいは汚染した耐熱性胞子形成菌及びその芽胞が発芽
、増殖するのを抑制する。(Effects of the present invention) As is clear from the results of the examples, the amazake to which the polyglycerin fatty acid ester of the present invention has been added does not remain during the manufacturing process.
Alternatively, it suppresses germination and proliferation of contaminated heat-resistant spore-forming bacteria and their spores.
そのため、甘酒を製造するに際して特別の処理を必要と
せずに、甘酒の腐敗変質を防止し、長期間安定保存でき
る。Therefore, no special treatment is required when producing amazake, and amazake can be stored stably for a long period of time by preventing spoilage and deterioration.
Claims (4)
ことを特徴とする甘酒の製造法(1) A method for producing amazake characterized by blending polyglycerin fatty acid ester with amazake
が、水酸基価９７０以下である特許請求の範囲第１項記
載の甘酒の製造法(2) The method for producing amazake according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a hydroxyl value of 970 or less.
１２〜２２である特許請求の範囲第１項記載の甘酒の製
造法(3) The method for producing amazake according to claim 1, wherein the fatty acid of the polyglycerol fatty acid ester has 12 to 22 carbon atoms.
２〜２．０重量％である特許請求の範囲第１項記載の安
定な甘酒の製造法(4) Addition amount of polyglycerin fatty acid ester is 0.0
The method for producing stable amazake according to claim 1, wherein the content is 2 to 2.0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047030A JPS62205772A (en) | 1986-03-04 | 1986-03-04 | Production of 'amazake' (sweet drink made from fermented rice) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61047030A JPS62205772A (en) | 1986-03-04 | 1986-03-04 | Production of 'amazake' (sweet drink made from fermented rice) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62205772A true JPS62205772A (en) | 1987-09-10 |
| JPH0525468B2 JPH0525468B2 (en) | 1993-04-13 |
Family
ID=12763783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61047030A Granted JPS62205772A (en) | 1986-03-04 | 1986-03-04 | Production of 'amazake' (sweet drink made from fermented rice) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62205772A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100662318B1 (en) * | 1999-02-10 | 2006-12-28 | 하세가와 고오료오 가부시끼가이샤 | Antimicrobial composition stable in acidic beverage |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
| JPS62163678A (en) * | 1986-01-14 | 1987-07-20 | Taiyo Kagaku Kk | Production of canned fancy drink |
-
1986
- 1986-03-04 JP JP61047030A patent/JPS62205772A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5995847A (en) * | 1982-11-25 | 1984-06-02 | Kazuo Matsushita | Preparation of coffee drink |
| JPS62163678A (en) * | 1986-01-14 | 1987-07-20 | Taiyo Kagaku Kk | Production of canned fancy drink |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100662318B1 (en) * | 1999-02-10 | 2006-12-28 | 하세가와 고오료오 가부시끼가이샤 | Antimicrobial composition stable in acidic beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0525468B2 (en) | 1993-04-13 |
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