WO2006080490A1 - 容器詰コーヒー飲料 - Google Patents
容器詰コーヒー飲料 Download PDFInfo
- Publication number
- WO2006080490A1 WO2006080490A1 PCT/JP2006/301438 JP2006301438W WO2006080490A1 WO 2006080490 A1 WO2006080490 A1 WO 2006080490A1 JP 2006301438 W JP2006301438 W JP 2006301438W WO 2006080490 A1 WO2006080490 A1 WO 2006080490A1
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- WIPO (PCT)
- Prior art keywords
- acid
- mass
- coffee
- beverage
- mass ratio
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
Definitions
- the present invention relates to a packaged coffee beverage that contains chlorogenic acids, which are useful for physiological effects, in a high concentration in a dissolved state, has a good flavor, and suppresses precipitation during long-term storage.
- Coffee beverages which are made from roasted beans with high palatability, and so-called instant coffee made by drying and granulating a coffee extract are widely enjoyed all over the world.
- industrially produced container-packed coffee drinks are sold with a specially designed easy-to-drink drink from the viewpoint of emphasis on flavor, and are popular as everyday drinks.
- chlorogenic acids have been reported to have antihypertensive effects such as general fatigue due to autonomic dysfunction, improvement of indefinite complaint syndromes such as easy fatigue, and vascular endothelial function improvement effects (for example, patent literature). 1 to 3).
- the main container capacity of the coffee-packed coffee beverages sold in Japan at the recent coffee shop is 190 to 300g, and demand for 190g capacity products is growing. Therefore, it is necessary to increase the concentration of the beverage in order to contain a sufficient amount of chlorogenic acids in order to express the physiological effect remarkably in a limited container capacity.
- Patent Document 1 JP 2002-53464 A
- Patent Document 2 Japanese Patent Laid-Open No. 2002-145765
- Patent Document 3 Japanese Patent Laid-Open No. 2003-261444
- Patent Document 4 Japanese Patent Laid-Open No. 4-36148
- Patent Document 5 Japanese Patent Laid-Open No. 4-360647
- Patent Document 6 Japanese Patent Laid-Open No. 6-205641
- Patent Document 7 JP-A-7-184546
- Patent Document 8 Japanese Patent Application No. 10-48819
- the present invention is a beverage containing (A) monocaffeoylquinic acid, (B) ferulacinic acid and (C) dicaffeoylquinic acid,
- the container-packed coffee drink which performed the heat sterilization process which is is provided.
- the present invention provides (A) monocaffeoylquinic acid in a dissolved state in beverages, and (B) ferulaki.
- the brown pigment is 0.005-0.
- the present invention provides a method for suppressing precipitation of a packaged coffee beverage in which the magnesium Z sodium mass ratio is 0.04 to 1 and the quinic acid Z brown pigment mass ratio is 0.5 to 30.
- FIG. 1 is a diagram showing an HPLC chart (detection wavelength: 325 nm) of chlorogenic acids.
- FIG. 2 is an HPLC chart (detection wavelength: 420 nm) of brown pigment.
- the conventional means for stabilizing coffee beverages has a problem that the flavor of coffee is impaired.
- an object of the present invention is to provide a packaged coffee beverage containing a high concentration of chlorogenic acids, having a good flavor, and suppressing the occurrence of precipitation during long-term storage.
- the present inventor examined the relationship between the amount of each component in the coffee extract and the amount of precipitation formed as an index of storage stability by a method of individually observing the coffee constituents.
- the amount of quinic acid, Z brown pigment ratio, and magnesium Z sodium ratio By controlling the amount of quinic acid, Z brown pigment ratio, and magnesium Z sodium ratio, container-packed coffee that has a high palatability and good long-term storage stability even in a beverage with extremely high chlorogenic acid concentration in the beverage We found that a beverage was obtained.
- the container-packed coffee beverage of the present invention contains high concentrations of chlorogenic acids having various physiological functions. It has a good flavor inherent to coffee, and has little precipitate formation and good stability even when stored for a long time.
- the container-packed coffee beverage of the present invention contains various chlorogenic acids in a dissolved state.
- 1S As the chlorogenic acids, the following monocaffeoylquinic acid component (A), ferulacinic acid component (B), and dicaffeoyl oil It contains three types of quinic acid component (C) (the peak indicated by the arrow in Figure 1 corresponds to this).
- the component (A) one or more selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-forced feoylquinic acid can be used.
- Examples of the component) include one or more selected from 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid.
- Examples of the component (C) include one or more selected from 3,4 dicaffeoylquinic acid, 3,5 dicaffeoylquinic acid, and 4,5 dicaffeoylquinic acid.
- Dissolved chlorogenic acids refer to chlorogenic acids that pass through the membrane filter when the coffee beverage is filtered with a membrane filter (GL Chromatodisc 25A, DG Science Co., Ltd., pore size 0.45 m). Means.
- the total content of components (A), (B) and (C) is 0.19% by mass to 4% by mass in terms of the manifestation of physiological effects and the point of stability. 0.19% by mass or more is preferable for significantly manifesting physiological effects, and if it exceeds 4% by mass, the physical stability of the chlorogenic acids themselves in the packaged beverage is impaired.
- the total content of the components (A), (B) and (C) is preferably from 0.25 to 3.9% by mass, more preferably from 0.25 to 3.5% by mass in terms of physiological effect. In particular, 0.26 to 3% by mass, particularly 0.3 to 2.5% by mass is preferable.
- the total content of the components (A), (B) and (C) is preferably 1% by mass or less, more preferably 0.5% by mass or less.
- the magnesium-sodium mass ratio is less than 0.04, the salty taste becomes strong and the flavor is impaired, and when it exceeds the magnesium-sodium mass ratio, storage stability is impaired.
- a sodium salt such as sodium rubinate, sodium hydroxide or sodium hydrogen carbonate
- a magnesium salt such as magnesium chloride, magnesium carbonate or magnesium glutamate
- the container-packed coffee beverage of the present invention contains water in an amount of 80% by mass or more, precisely 80 to 99.8% by mass, preferably 85 to 99% by mass.
- the brown colorant in the container-packed coffee beverage of the present invention means a brown colorant present in a dissolved state in the coffee beverage, and is a fraction corresponding to a molecular weight of 250,000 or more by a measurement method described later. This corresponds to the peak in 2 whose retention time is shorter than 14 minutes.
- Brown pigment is known as a characteristic of roasted coffee, but the data on its properties and structure are still almost unknown.
- the brown pigment that exists in the dissolved state is the brown color that passes through the membrane filter when the coffee beverage is filtered with a membrane filter (DISMIC-13CP, cellulose acetate membrane, pore size 0.45 m, ADVANTEC Toyo Co., Ltd.). Means a pigment.
- the content of the brown pigment (in terms of food yellow No. 4 (also known as tartrazine)) in the present invention is 0.005 to 0.028 mass% from the viewpoint of flavor. If the content is less than 0.005% by mass, it is difficult to obtain a good bitterness peculiar to coffee beverages. If it exceeds 0.028% by mass, the chlorogenic acid concentration is 0.19% by mass or more, and is stored. Precipitating substances are more likely to form early in the process.
- the mass ratio of quinic acid and brown pigment can be adjusted, for example, by adding quinic acid separately or removing it with an adsorbent.
- the coffee extract is treated with an adsorbent to prepare a preparation with a high brown pigment concentration relative to quinic acid, and this can be adjusted by adding it.
- quinic acid includes quinic acid salts, but does not include acyl compounds such as components (A), (B) and (C).
- the heat sterilization method according to the present invention is such that the sterilization treatment has an F value (250 ° F (121 ° C): refer to the Japanese Society for Antibacterial and Antifungal Society, Antibacterial and Antifungal Handbook, p642 (published by Gihodo)). Further, it is preferable to set it to 30 minutes or more, particularly 40 minutes or more from the viewpoint of improving microbiological long-term storage stability.
- F value 250 ° F (121 ° C): refer to the Japanese Society for Antibacterial and Antifungal Society, Antibacterial and Antifungal Handbook, p642 (published by Gihodo)
- the container-packed coffee beverage of the present invention is extracted from roasted coffee beans and Z or a pulverized product thereof with water or hot water according to a conventional method, sterilized, and then packaged or sterilized after being packaged. It can also be obtained by processing.
- the roasted coffee bean extract obtained only by such a normal method is mixed with a non-roasted or low-roasted plant extract of a plant containing chlorogenic acids to adjust the chlorogenic acid content.
- Plants containing black and white citrus acids used in the preparation of non-roasted or low-roasted plant extracts include coffee beans, hawthorn, grapes, senkiyu, touki, ollen, turmeric, agi, sweet potato, morroheia, etc. Forces mentioned Coffee beans are preferred from the viewpoint of ease of adjustment of flavor of coffee beverages. Therefore, the composition of chlorogenic acids can also be adjusted by mixing raw coffee bean extract or low roasted coffee bean extract with normal roasted coffee extract. Also, a coffee extract can be prepared using coffee beans having a single roast degree, or an extract can be prepared using coffee beans having a plurality of roast degrees.
- the type of coffee beans used in the present invention is not particularly limited, and examples thereof include Brazil, Colombia, Africa, and mocha.
- the types of beans include arabi power and Robusta Is mentioned.
- One kind of coffee beans may be used, or a plurality of kinds may be blended.
- the roasting may be performed by a normal method, and the degree of roasting may be appropriately adjusted according to the desired taste. Specifically, when the roasting is deepened, the bitterness becomes strong, and when the roasting is shallow, the acidity becomes strong.
- the upper limit of the L value of roasted beans is preferably 31 or less, more preferably 28 or less, and even more preferably 25 or less.
- the lower limit of the L value of roasted beans is preferably 16 or more, more preferably 18 or more, still more preferably 20 or more, particularly preferably 22 or more, and the residual amount of chlorogenic acids contained in the roasted beans is high. Good.
- the green coffee bean extract is preferably extracted from room temperature to 100 ° C using, for example, ethanol, hydrous ethanol, methanol, or the like after pulverizing the green coffee beans as necessary.
- Flavor holder RC-30R etc. are listed as commercial products of raw coffee bean extract.
- the coffee drink as defined in the present invention means a soft drink containing coffee, a coffee drink, and a coffee that are all defined in the fair competition rules concerning the display of coffee drinks and the like.
- Single strength as defined in the present invention refers to what can be drunk as usual after opening a packaged beverage. Concentrated coffee, which is premised on diluting at the time of drinking, is clearly from the category of the present invention. Excluded.
- the coffee beverage of the present invention if desired, sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, milk components, antioxidants, pH adjusters, emulsifiers, flavors, etc. Can be added.
- milk components include raw milk, cow milk, whole milk powder, skimmed milk powder, fresh cream, concentrated milk, skimmed milk, partially skimmed milk, and condensed milk.
- the pH of the coffee beverage of the present invention is preferably 4 to 7, and more preferably 5 to 7 in terms of beverage stability.
- ascorbic acid or a salt thereof Ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, and the like Among these, ascorbic acid or a salt thereof is particularly preferable.
- sucrose fatty acid ester sucrose fatty acid ester, glycerin fatty acid ester, microcrystalline cellulose, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like are preferable.
- containers used in the present invention include PET bottles, cans (aluminum, steel), paper, and retorts. Tobouches, bottles (glass) and the like.
- the sterilization treatment in the present invention is performed under the sterilization conditions defined in the Food Sanitation Law when the container can be sterilized by heating after filling into a container like a metal can.
- Those that cannot be sterilized by retort, such as PET bottles and paper containers, are sterilized under the same conditions as those stipulated in the Food Sanitation Law.
- a method such as cooling to a certain temperature and filling the container is adopted.
- the pH can be returned to neutrality under aseptic conditions, or after heat sterilization under neutrality, the pH can be returned to acidity under aseptic conditions.
- Ikat coffee mill made by Rita, scale: between 3 and 4
- crushed 2 kinds of roasted coffee beans Arbic power
- stainless steel sieve mesh 355 ⁇ m
- Coffee extract A had a quinic acid content and a brown pigment content (in terms of food yellow No. 4) of 0.2% by mass and 0.0166% by mass, respectively.
- the quinic acid content and brown pigment content (converted to food yellow No. 4) of Coffee Extract B were 0.4% by mass and 0.0287% by mass, respectively.
- hydrogen peroxide peroxygen was added to coffee extract A so as to be 2%, and the mixture was stirred at room temperature for 72 hours or more. Catalase treatment was performed on this extract to remove hydrogen peroxide.
- the obtained coffee extract C had a quinic acid content and a brown pigment content (food yellow 4 equivalent) of 0.17% by mass and 0.005% by mass, respectively.
- each extract was mixed, an aqueous sodium bicarbonate solution was added, and the mixture was heated to a liquid temperature of 87 ° C, then packed in the container shown in Table 1 and sterilized by heating to produce a packaged beverage.
- UV—VIS detector L 2420 (Hitachi High-Technologies Corporation), column oven: L 2300 (Hitachi High-Technologies Corporation), pump: L—2130 (Hitachi High-Technologies Corporation), autosampler: L — 2200 (Hitachi High-Technologies Corporation), Column: Inert Osil ODS— 2 ID 4.6 mm x length 250 mm, particle size 5 m (GL Sciences Inc.).
- the analysis conditions are as follows.
- Sample injection volume 10 L, flow rate: 1. OmL / min, UV—VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C, eluent A: 0.05M acetic acid, 0. ImM 1—hydride Kuchi carten-1,1,1-diphosphonic acid, 3 (VZV)% acetonitrile solution, eluent B: 0.0 5 M acetic acid, 0. ImM 1-hydroxyethane 1,1-diphosphonic acid, 97 (VZV)% acetonitrile solution.
- the analysis method of the brown pigment of the coffee beverage composition is as follows. The analysis was performed by size exclusion matrix. The model numbers of the constituent units of the apparatus are as follows.
- the analysis conditions are as follows.
- 0.1 to 0.3 g of the sample was accurately weighed, diluted to 10 mL with distilled water for high-performance liquid chromatography (Kantoi Sugaku Co., Ltd.), gently stirred by inversion, and the membrane The solution was filtered through a filter (DISMIC-13CP, cellulose acetate membrane, pore size 0.45 ⁇ m, ADVANTE C Toyo Co., Ltd.) and used for measurement.
- a filter DISMIC-13CP, cellulose acetate membrane, pore size 0.45 ⁇ m, ADVANTE C Toyo Co., Ltd.
- Edible yellow No. 4 (Tokyo Chemical Industry Co., Ltd.) was used as a standard substance, and the mass% was determined.
- each pullulan standard is P-l, P-5, P-10, P-20, P-50, P-100, P200, P400, P800 (Showa Denko) 9) were used as molecular weight standards.
- a 5 g sample was made up to 50 mL with water and measured with a high performance liquid chromatograph.
- the moisture was measured by a normal pressure heating drying method.
- the sodium content was measured by atomic absorption photometry (hydrochloric acid extraction). That is, 10% hydrochloric acid was added to 2 to 6 g of the sample so that a 1% hydrochloric acid solution was obtained at the time of constant volume, and the volume was measured with ion-exchanged water.
- Atomic absorption photometry was performed at a wavelength of 589.6 nm, with a frame of acetylene and air (Source: Analytical methods for nutrients, etc. in nutrition labeling standards (Eshin No. 13))
- the magnesium content was measured by ICP emission spectrometry.
- Samples 5 to 6 g were collected in a beaker and ashed (500 ° C., 5 to 6 hours) in an electric furnace. Next, 20% hydrochloric acid was evaporated to dryness on a hot plate, and further 20% hydrochloric acid was added and heated (100 ° C, 30 minutes) on the hot plate. After filtration with filter paper (No. 5A), the volume was measured with Mesflasco, and measured with an ICP emission spectrometer (measurement wavelength: 285.213 nm) (Source: Analytical method for nutrients, etc. in nutrition labeling standards) Nitte (Ishin No. 13)).
- the packaged coffee beverages shown in Table 1 were evaluated for flavor and storage stability. The amount of sodium was adjusted with sodium bicarbonate.
- the amount of brown pigment was 0.005-0.28% by mass and the magnesium Z sodium mass ratio was 0.
- the quinic acid Z brown pigment mass ratio is set to 0.5 to 30, the coffee beverage has good storage stability and good flavor.
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- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
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Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020077015684A KR101227797B1 (ko) | 2005-01-31 | 2006-01-30 | 용기에 담긴 커피 음료 |
US11/814,170 US7771770B2 (en) | 2005-01-31 | 2006-01-30 | Packaged coffee drink |
DE602006021549T DE602006021549D1 (de) | 2005-01-31 | 2006-01-30 | Verpacktes kaffeegetränk |
CN2006800035926A CN101111156B (zh) | 2005-01-31 | 2006-01-30 | 容器装咖啡饮料 |
EP06712581A EP1856982B1 (en) | 2005-01-31 | 2006-01-30 | Packaged coffee drink |
PL06712581T PL1856982T3 (pl) | 2005-01-31 | 2006-01-30 | Zapakowany napój kawowy |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005023782 | 2005-01-31 | ||
JP2005-023782 | 2005-01-31 |
Publications (1)
Publication Number | Publication Date |
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WO2006080490A1 true WO2006080490A1 (ja) | 2006-08-03 |
Family
ID=36740507
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2006/301438 WO2006080490A1 (ja) | 2005-01-31 | 2006-01-30 | 容器詰コーヒー飲料 |
Country Status (8)
Country | Link |
---|---|
US (1) | US7771770B2 (ja) |
EP (1) | EP1856982B1 (ja) |
KR (1) | KR101227797B1 (ja) |
CN (1) | CN101111156B (ja) |
DE (1) | DE602006021549D1 (ja) |
PL (1) | PL1856982T3 (ja) |
TW (1) | TWI362245B (ja) |
WO (1) | WO2006080490A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9173417B2 (en) | 2008-10-27 | 2015-11-03 | Intercontinental Great Brands Llc | Coffee and dairy liquid concentrates |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8088428B2 (en) | 2005-03-16 | 2012-01-03 | Kao Corporation | Packaged coffee drink |
CN101227827B (zh) * | 2005-07-29 | 2012-06-13 | 花王株式会社 | 容器装黑咖啡饮料 |
JP5475945B2 (ja) | 2007-11-20 | 2014-04-16 | 花王株式会社 | 容器詰コーヒー飲料 |
US20110135803A1 (en) * | 2008-07-09 | 2011-06-09 | Starbucks Corporation D/B/A Starbucks Coffee Company | Dairy containing beverages with enhanced flavors and method of making same |
US8043645B2 (en) | 2008-07-09 | 2011-10-25 | Starbucks Corporation | Method of making beverages with enhanced flavors and aromas |
US20110135802A1 (en) * | 2008-07-09 | 2011-06-09 | Starbucks Corporation D/B/A Starbucks Coffee Company | Dairy containing beverages with enhanced flavors and method of making same |
EP2382868A1 (en) * | 2010-04-30 | 2011-11-02 | Tchibo GmbH | Healthy coffee and method of its production |
US8840948B2 (en) | 2010-10-05 | 2014-09-23 | Kao Corporation | Concentrated coffee composition and method of producing same |
KR102157923B1 (ko) * | 2013-10-03 | 2020-09-18 | 산토리 홀딩스 가부시키가이샤 | 커피콩에 함유되는 유기산 배당체 |
US10278407B2 (en) | 2014-07-09 | 2019-05-07 | The Folger Coffee Company | Composition for preparing flavored coffees using reduced amount of flavorant |
US9706785B2 (en) | 2014-07-09 | 2017-07-18 | The Folger Coffee Company | Method of preparing flavored coffees using reduced amount of flavorant |
CN107259040A (zh) * | 2017-07-13 | 2017-10-20 | 防城港圣保堂制药有限公司 | 一种含离子vc的咖啡组合物及其制备方法 |
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JPH11225673A (ja) * | 1998-02-13 | 1999-08-24 | Unicafe Inc | 長期保存が可能なコーヒー抽出液の製造方法 |
JP2003204755A (ja) * | 2002-01-15 | 2003-07-22 | Kao Corp | 容器詰コーヒー飲料 |
JP2003204756A (ja) * | 2002-01-15 | 2003-07-22 | Kao Corp | 容器詰コーヒー飲料 |
JP2003284496A (ja) * | 2002-03-29 | 2003-10-07 | Pokka Corp | コーヒー飲料の製造方法 |
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JP2834541B2 (ja) | 1990-05-31 | 1998-12-09 | 森永乳業株式会社 | コーヒーエキスの製造方法 |
JP2869213B2 (ja) | 1991-06-03 | 1999-03-10 | 高砂香料工業株式会社 | コーヒー抽出液の安定化方法 |
JP3501294B2 (ja) | 1993-01-09 | 2004-03-02 | カネボウ株式会社 | 密封容器入り高濃度コーヒー飲料 |
JP3043560B2 (ja) | 1993-12-27 | 2000-05-22 | キリンビバレッジ株式会社 | 安定なコーヒー飲料の製造法 |
JPH1048819A (ja) | 1996-07-31 | 1998-02-20 | Tokyo Ohka Kogyo Co Ltd | ポジ型ホトレジスト組成物 |
JP3548102B2 (ja) | 2000-08-07 | 2004-07-28 | 花王株式会社 | 高血圧症予防・治療剤 |
US6703056B2 (en) * | 2000-09-29 | 2004-03-09 | The Procter + Gamble Co. | Beverage compositions comprising arabinogalactan and defined minerals |
JP4077149B2 (ja) | 2000-11-02 | 2008-04-16 | 花王株式会社 | 自律神経機能向上剤 |
JP2003261444A (ja) | 2002-03-06 | 2003-09-16 | Kao Corp | 血管内皮機能改善剤 |
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2006
- 2006-01-27 TW TW095103316A patent/TWI362245B/zh active
- 2006-01-30 CN CN2006800035926A patent/CN101111156B/zh active Active
- 2006-01-30 KR KR1020077015684A patent/KR101227797B1/ko not_active IP Right Cessation
- 2006-01-30 WO PCT/JP2006/301438 patent/WO2006080490A1/ja active Application Filing
- 2006-01-30 DE DE602006021549T patent/DE602006021549D1/de active Active
- 2006-01-30 US US11/814,170 patent/US7771770B2/en not_active Expired - Fee Related
- 2006-01-30 PL PL06712581T patent/PL1856982T3/pl unknown
- 2006-01-30 EP EP06712581A patent/EP1856982B1/en not_active Not-in-force
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH11225673A (ja) * | 1998-02-13 | 1999-08-24 | Unicafe Inc | 長期保存が可能なコーヒー抽出液の製造方法 |
JP2003204755A (ja) * | 2002-01-15 | 2003-07-22 | Kao Corp | 容器詰コーヒー飲料 |
JP2003204756A (ja) * | 2002-01-15 | 2003-07-22 | Kao Corp | 容器詰コーヒー飲料 |
JP2003284496A (ja) * | 2002-03-29 | 2003-10-07 | Pokka Corp | コーヒー飲料の製造方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9173417B2 (en) | 2008-10-27 | 2015-11-03 | Intercontinental Great Brands Llc | Coffee and dairy liquid concentrates |
US9861113B2 (en) | 2008-10-27 | 2018-01-09 | Koninklijke Douwe Egberts B.V. | Methods of forming coffee and dairy liquid concentrates |
Also Published As
Publication number | Publication date |
---|---|
DE602006021549D1 (de) | 2011-06-09 |
US7771770B2 (en) | 2010-08-10 |
TWI362245B (en) | 2012-04-21 |
CN101111156A (zh) | 2008-01-23 |
EP1856982B1 (en) | 2011-04-27 |
KR20070101270A (ko) | 2007-10-16 |
CN101111156B (zh) | 2010-08-18 |
KR101227797B1 (ko) | 2013-01-29 |
US20090011095A1 (en) | 2009-01-08 |
PL1856982T3 (pl) | 2011-09-30 |
EP1856982A1 (en) | 2007-11-21 |
EP1856982A4 (en) | 2009-12-09 |
TW200637498A (en) | 2006-11-01 |
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