WO2010147210A1 - Beverage containing gel-like material - Google Patents
Beverage containing gel-like material Download PDFInfo
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- WO2010147210A1 WO2010147210A1 PCT/JP2010/060371 JP2010060371W WO2010147210A1 WO 2010147210 A1 WO2010147210 A1 WO 2010147210A1 JP 2010060371 W JP2010060371 W JP 2010060371W WO 2010147210 A1 WO2010147210 A1 WO 2010147210A1
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- WIPO (PCT)
- Prior art keywords
- gel
- liquid part
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- product
- brix value
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- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
Abstract
Description
項1. ゲル状物と液体部を含む飲料であって、ゲル状物及び液体部の双方にジェランガムが含まれ、ゲル状物のブリックス値が、液体部のブリックス値以下であることを特徴とする、飲料。
項2. 液体部のブリックス値に対するゲル状物のブリックス値の比率が、0.2~1である、項1に記載の飲料。
項3. ゲル状物に含まれるジェランガムの濃度が、ゲル状物の総量当たり0.05~0.5重量%である、項1又は2に記載の飲料。
項4. ゲル状物が、1価又は2価のカチオンイオンを含む、項1乃至3のいずれかに記載の飲料。
項5. ゲル状物中の1価又は2価のカチオンイオンの濃度が、カチオン原子換算で0.001~0.5重量%である、項4に記載の飲料。
項6. ゲル状物が、糖を含む、項1乃至5のいずれかに記載の飲料。
項7. ゲル状物中の糖の濃度が、1~20重量%である、項6に記載の飲料。
項8. 液体部に含まれるジェランガムの濃度が、液体部の総量当たり0.001~0.05重量%である、項1乃至7のいずれかに記載の飲料。
項9. 液体部が、1価又は2価のカチオンイオンを含む、項1乃至8のいずれかに記載の飲料。
項10. 液体部中の1価又は2価のカチオンイオンの濃度が、カチオン原子換算で0.0001~0.1重量%である、項9に記載の飲料。
項11. 液体部が、糖を含む、項1乃至10のいずれかに記載の飲料。
項12. 液体部中の糖の濃度が、3~25重量%である、項11に記載の飲料。
項13. 液体部100重量部当たり、ゲル状物が3~35重量部の比率で含まれる、項1乃至12のいずれかに記載の飲料。
項14. ジェランガムを含むゲル状物と、ジェランガムを含む液体部を混合する工程を含み、前記ゲル状物のブリックス値が、前記液体部のブリックス値以下であることを特徴とする、ゲル状物と液体部を含む飲料の製造方法。
項15. 液体部のブリックス値に対するゲル状物のブリックス値の比率が、0.2~1である、項14に記載の製造方法。
項16. ゲル状物に含まれるジェランガムの濃度が、ゲル状物の総量当たり0.05~0.5重量%である、項14又は15に記載の製造方法。
項17. 液体部に含まれるジェランガムの濃度が、液体部の総量当たり0.001~0.05重量%である、項14乃至16のいずれかに記載の製造方法。
項18. 液体部100重量部当たり、ゲル状物が3~35重量部の比率で混合される、項14乃至17のいずれかに記載の製造方法。
項19. ジェランガムを含むゲル状物と、ジェランガムを含む液体部を混合した後に、加熱滅菌処理に供される、項14乃至18のいずれかに記載の製造方法。 That is, this invention provides the drink of the aspect hung up below.
Item 1. A beverage comprising a gel-like product and a liquid part, wherein both the gel-like product and the liquid part contain gellan gum, and the gel-like product has a Brix value equal to or lower than the Brix value of the liquid part. .
Item 2. Item 2. The beverage according to Item 1, wherein the ratio of the Brix value of the gel to the Brix value of the liquid part is 0.2-1.
Item 3. Item 3. The beverage according to Item 1 or 2, wherein the concentration of gellan gum contained in the gelled material is 0.05 to 0.5% by weight based on the total amount of the gelled material.
Item 4. Item 4. The beverage according to any one of Items 1 to 3, wherein the gel-like product contains a monovalent or divalent cation ion.
Item 5. Item 5. The beverage according to Item 4, wherein the concentration of the monovalent or divalent cation ion in the gel is 0.001 to 0.5% by weight in terms of cation atom.
Item 6. Item 6. The beverage according to any one of Items 1 to 5, wherein the gel-like product contains sugar.
Item 7. Item 7. The beverage according to Item 6, wherein the sugar concentration in the gel is 1 to 20% by weight.
Item 8. Item 8. The beverage according to any one of Items 1 to 7, wherein the concentration of gellan gum contained in the liquid part is 0.001 to 0.05% by weight based on the total amount of the liquid part.
Item 9. Item 9. The beverage according to any one of Items 1 to 8, wherein the liquid part contains a monovalent or divalent cation ion.
Item 10. Item 10. The beverage according to Item 9, wherein the concentration of monovalent or divalent cation ions in the liquid part is 0.0001 to 0.1% by weight in terms of cation atoms.
Item 11. Item 11. The beverage according to any one of Items 1 to 10, wherein the liquid part contains sugar.
Item 12. Item 12. The beverage according to Item 11, wherein the concentration of sugar in the liquid part is 3 to 25% by weight.
Item 13. Item 13. The beverage according to any one of Items 1 to 12, wherein the gel-like product is contained in an amount of 3 to 35 parts by weight per 100 parts by weight of the liquid part.
Item 14. A gel-like product containing gellan gum and a liquid part containing gellan gum, wherein the gel-like product has a Brix value equal to or lower than the Brix value of the liquid part. The manufacturing method of the drink containing this.
Item 15. Item 15. The method according to Item 14, wherein the ratio of the Brix value of the gel to the Brix value of the liquid part is 0.2-1.
Item 16. Item 16. The production method according to Item 14 or 15, wherein the concentration of gellan gum contained in the gelled material is 0.05 to 0.5% by weight based on the total amount of the gelled material.
Item 17. Item 17. The production method according to any one of Items 14 to 16, wherein the concentration of gellan gum contained in the liquid part is 0.001 to 0.05% by weight based on the total amount of the liquid part.
Item 18. Item 18. The production method according to any one of Items 14 to 17, wherein the gel is mixed at a ratio of 3 to 35 parts by weight per 100 parts by weight of the liquid.
Item 19. Item 19. The production method according to any one of Items 14 to 18, wherein the gel-like material containing gellan gum and the liquid part containing gellan gum are mixed and then subjected to a heat sterilization treatment.
本発明の飲料に含まれるゲル状物は、ジェランガムをゲル化剤として使用してゲル化されている固形物である。 Gel-like product The gel-like product contained in the beverage of the present invention is a solid material that has been gelated using gellan gum as a gelling agent.
本発明の飲料に含まれる液体部は、ジェランガムを含有し、液状を呈するものである。液体部に含まれるジェランガムの濃度は、液体部をゲル化させない範囲であればよいが、例えば、液体部の総量当たり、0.001~0.05重量%、好ましくは0.005~0.03重量%、更に好ましくは0.008~0.02重量%が例示される。 Liquid Part The liquid part contained in the beverage of the present invention contains gellan gum and exhibits a liquid state. The concentration of gellan gum contained in the liquid part may be in a range that does not cause the liquid part to gel. For example, 0.001 to 0.05% by weight, preferably 0.005 to 0.03% by weight, and more preferably 0.008 to 0.08% by weight based on the total amount of the liquid part. An example is 0.02% by weight.
本発明の飲料は、上記で規定するゲル状物と液体部を含むものであり、このように特定の組成のゲル状物と液体部を組み合わせることによって、ゲル状物を安定に浮遊させ、且つゲル状物を視認できない状態で存在させることが可能になっている。 Beverage The beverage of the present invention contains a gel-like material and a liquid part as defined above, and thus, by combining a gel-like substance and a liquid part of a specific composition, the gel-like substance is stably suspended, Moreover, it is possible to allow the gel-like material to exist in a state where it cannot be visually recognized.
実施例
<飲料の調製>
下記の手順で、ゲル状物と液体部をそれぞれ調製し、これらを混合して加熱殺菌処理することによって、ゲル状物と液体部を含む飲料を調製した。 EXAMPLES Hereinafter, although an Example etc. are given and this invention is demonstrated, this invention is not limited to these Examples.
Example <Preparation of Beverage>
In the following procedure, a gel-like product and a liquid part were prepared, and these were mixed and heat-sterilized to prepare a beverage containing the gel-like product and the liquid part.
表1-2のゲル状物の欄に示す配合成分の内、ジェランガムと酸味料を90℃以上に加熱した精製水に添加して、撹拌溶解させた後、その他の配合成分を順次添加して、配合成分の全てが溶解した混合原料液を調製した。次いで、この混合原料液を所定の容器に入れて4℃にて一晩静置することにより、混合原料液をゲル化させた。得られたゲルを(約5mm角)の形状になるように切断することよって、ゲル状物を調製した。 1 Preparation of gel-like material Among the compounding ingredients shown in the column of gel-like material in Table 1-2, gellan gum and acidulant are added to purified water heated to 90 ° C or higher and dissolved by stirring. Ingredients were sequentially added to prepare a mixed raw material solution in which all of the ingredients were dissolved. Subsequently, this mixed raw material liquid was gelatinized by putting this mixed raw material liquid into a predetermined container and leaving it still at 4 degreeC overnight. The gel was obtained by cutting the gel so as to have a shape of (about 5 mm square).
表1-2に液体部の欄に示す成分を精製水に添加、混合することにより、液体部を調製した。また、調製した液体部の糖ブリックス値をブリックス計測器(HAND REFRACT METERN-1E、株式会社アタゴ)を用いて測定した。 2. Preparation of liquid part A liquid part was prepared by adding and mixing the components shown in the column of liquid part in Table 1-2 to purified water. Moreover, the sugar Brix value of the prepared liquid part was measured using a Brix measuring instrument (HAND REFRACT METERN-1E, Atago Co., Ltd.).
表1-2に示す比率で、各実施例のゲル状物と液体部をそれぞれ混合し、65℃10分の条件下で加熱殺菌処理を行って、ゲル状物と液体部を含む飲料を調製した。 3. Mixing of gel-like material and liquid part and heat sterilization treatment The gel-like material and liquid part of each example were mixed at the ratio shown in Table 1-2, and heat sterilization treatment was performed at 65 ° C. for 10 minutes. Thus, a beverage containing a gel and a liquid part was prepared.
1.飲料の透明性の評価
上記実施例1-14の飲料を肉眼で観察したところ、いずれの飲料でもゲル状物は視認できず、外観上は、透明な液体であった。この結果の一例として、実施例12の飲料の外観、及び実施例12の飲料から液体部を除去した場合の外観の写真を図1に示す。 <Evaluation of beverage>
1. Evaluation of Transparency of Beverage When the beverage of Example 1-14 was observed with the naked eye, no gel-like product was visible in any beverage, and the appearance was a transparent liquid. As an example of the result, FIG. 1 shows a photograph of the appearance of the beverage of Example 12 and the appearance when the liquid part is removed from the beverage of Example 12.
上記実施例1-14の飲料200gをそれぞれ容器に入れて、60分間静置した後に、飲料を撹拌することなく、そのまま飲用した。その結果、飲用開始の段階、半分程度の飲用した段階、飲用終了の段階のいずれにおいても、均一量のゲル状物が口に含まれた。この結果から、飲料中において、ゲル状物は、沈降することなく、均一に分散して浮遊していることが明らかとなった。 2. Evaluation of floatability of gel-like material in beverages After 200 g of the beverage of Example 1-14 was put in a container and allowed to stand for 60 minutes, the beverage was drunk as it was without stirring. As a result, a uniform amount of gel-like substance was contained in the mouth at any of the stage of starting drinking, the stage of drinking about half, and the stage of finishing drinking. From this result, it became clear that the gel-like substance was uniformly dispersed and floated in the beverage without sedimentation.
上記実施例1-14の処方において、ゲル状物に使用するゲル化剤として、ジェランガムに代えて、適当量の寒天又はゼラチンを使用して、上記実施例1-14と同様の手法で、飲料を作成した。その結果、これらの飲料では、加熱殺菌処理において、ゲル状物が溶解したため、最終的に、ゲル状物を浮遊させた飲料を調製することができなかった。 Comparative Example In the formulation of Example 1-14 above, an appropriate amount of agar or gelatin was used instead of gellan gum as the gelling agent used for the gel, and the same procedure as in Example 1-14 was used. Created a beverage. As a result, in these beverages, the gel-like product was dissolved in the heat sterilization treatment, so that it was not possible to finally prepare a beverage in which the gel-like product was suspended.
Claims (10)
- ゲル状物と液体部を含む飲料であって、ゲル状物及び液体部の双方にジェランガムが含まれ、ゲル状物のブリックス値が、液体部のブリックス値以下であることを特徴とする、飲料。 A beverage comprising a gel-like product and a liquid part, wherein both the gel-like product and the liquid part contain gellan gum, and the gel-like product has a Brix value equal to or lower than the Brix value of the liquid part. .
- 液体部のブリックス値に対するゲル状物のブリックス値の比率が、0.2~1である、請求項1に記載の飲料。 The beverage according to claim 1, wherein the ratio of the brix value of the gel-like material to the brix value of the liquid part is 0.2 to 1.
- ゲル状物に含まれるジェランガムの濃度が、ゲル状物の総量当たり0.05~0.5重量%である、請求項1に記載の飲料。 The beverage according to claim 1, wherein the concentration of gellan gum contained in the gelled material is 0.05 to 0.5% by weight based on the total amount of the gelled material.
- 液体部に含まれるジェランガムの濃度が、液体部の総量当たり0.001~0.05重量%である、請求項1に記載の飲料。 2. The beverage according to claim 1, wherein the concentration of gellan gum contained in the liquid part is 0.001 to 0.05% by weight per the total amount of the liquid part.
- 液体部100重量部当たり、ゲル状物が3~35重量部の比率で含まれる、請求項1に記載の飲料。 The beverage according to claim 1, wherein the gel-like product is contained in a ratio of 3 to 35 parts by weight per 100 parts by weight of the liquid part.
- ジェランガムを含むゲル状物と、ジェランガムを含む液体部を混合する工程を含み、前記ゲル状物のブリックス値が、前記液体部のブリックス値以下であることを特徴とする、ゲル状物と液体部を含む飲料の製造方法。 A gel-like product containing gellan gum and a liquid part containing gellan gum, wherein the gel-like product has a Brix value equal to or lower than the Brix value of the liquid part. The manufacturing method of the drink containing this.
- 液体部のブリックス値に対するゲル状物のブリックス値の比率が、0.2~1である、請求項6に記載の製造方法。 The production method according to claim 6, wherein the ratio of the brix value of the gel-like material to the brix value of the liquid part is 0.2 to 1.
- ゲル状物に含まれるジェランガムの濃度が、ゲル状物の総量当たり0.05~0.5重量%である、請求項6に記載の製造方法。 The production method according to claim 6, wherein the concentration of gellan gum contained in the gelled material is 0.05 to 0.5% by weight based on the total amount of the gelled material.
- 液体部に含まれるジェランガムの濃度が、液体部の総量当たり0.001~0.05重量%である、請求項6に記載の製造方法。 The production method according to claim 6, wherein the concentration of gellan gum contained in the liquid part is 0.001 to 0.05% by weight per the total amount of the liquid part.
- 液体部100重量部当たり、ゲル状物が3~35重量部の比率で混合される、請求項6に記載の製造方法。 The production method according to claim 6, wherein the gelled material is mixed at a ratio of 3 to 35 parts by weight per 100 parts by weight of the liquid part.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MYPI2011005715A MY188220A (en) | 2009-06-18 | 2010-06-18 | Beverage containing gel-like material technical field |
CN201080027075.9A CN102802446B (en) | 2009-06-18 | 2010-06-18 | Beverage Containing Gel-like Material |
JP2011519857A JP5731380B2 (en) | 2009-06-18 | 2010-06-18 | Beverage containing gel |
SG2011085800A SG176184A1 (en) | 2009-06-18 | 2010-06-18 | Beverage containing gel-like material |
HK13101477.5A HK1174503A1 (en) | 2009-06-18 | 2013-02-01 | Beverage containing gel-like material |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2009-145798 | 2009-06-18 | ||
JP2009145798 | 2009-06-18 |
Publications (1)
Publication Number | Publication Date |
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WO2010147210A1 true WO2010147210A1 (en) | 2010-12-23 |
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ID=43356525
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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PCT/JP2010/060371 WO2010147210A1 (en) | 2009-06-18 | 2010-06-18 | Beverage containing gel-like material |
Country Status (8)
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JP (1) | JP5731380B2 (en) |
KR (1) | KR20120028983A (en) |
CN (1) | CN102802446B (en) |
HK (1) | HK1174503A1 (en) |
MY (1) | MY188220A (en) |
SG (2) | SG10201402695WA (en) |
TW (1) | TWI514973B (en) |
WO (1) | WO2010147210A1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH053773A (en) * | 1991-06-27 | 1993-01-14 | Morinaga & Co Ltd | Production of granular food-containing beverage |
JPH07284381A (en) * | 1994-04-19 | 1995-10-31 | Daito Nyugyo Kk | Gel-containing carbonated beverage accommodated in tightly sealed package and its production |
JPH1099058A (en) * | 1996-09-30 | 1998-04-21 | Takara Shuzo Co Ltd | Liquid food or drink containing solid material |
JP2004000126A (en) * | 2002-04-25 | 2004-01-08 | Sanei Gen Ffi Inc | Drink containing jelly, and method for producing the same |
-
2010
- 2010-06-18 WO PCT/JP2010/060371 patent/WO2010147210A1/en active Application Filing
- 2010-06-18 SG SG10201402695WA patent/SG10201402695WA/en unknown
- 2010-06-18 TW TW099119912A patent/TWI514973B/en not_active IP Right Cessation
- 2010-06-18 JP JP2011519857A patent/JP5731380B2/en active Active
- 2010-06-18 SG SG2011085800A patent/SG176184A1/en unknown
- 2010-06-18 CN CN201080027075.9A patent/CN102802446B/en not_active Expired - Fee Related
- 2010-06-18 KR KR1020127001282A patent/KR20120028983A/en not_active Application Discontinuation
- 2010-06-18 MY MYPI2011005715A patent/MY188220A/en unknown
-
2013
- 2013-02-01 HK HK13101477.5A patent/HK1174503A1/en not_active IP Right Cessation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH053773A (en) * | 1991-06-27 | 1993-01-14 | Morinaga & Co Ltd | Production of granular food-containing beverage |
JPH07284381A (en) * | 1994-04-19 | 1995-10-31 | Daito Nyugyo Kk | Gel-containing carbonated beverage accommodated in tightly sealed package and its production |
JPH1099058A (en) * | 1996-09-30 | 1998-04-21 | Takara Shuzo Co Ltd | Liquid food or drink containing solid material |
JP2004000126A (en) * | 2002-04-25 | 2004-01-08 | Sanei Gen Ffi Inc | Drink containing jelly, and method for producing the same |
Non-Patent Citations (2)
Title |
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KAZUHIKO YAMATODANI: "Inryo Dessert Shijo eno Gellan Gum no Shin-Riyo", FOOD CHEMICALS, vol. 16, no. 3, 2000, pages 32 - 38 * |
MASAAKI NAKAMURA: "Beverages with Novel Textural Attributes and Functionalities by Using Polysaccharides", FOOD CHEMICALS, vol. 23, no. 7, 2007, pages 33 - 37 * |
Also Published As
Publication number | Publication date |
---|---|
JP5731380B2 (en) | 2015-06-10 |
TWI514973B (en) | 2016-01-01 |
SG10201402695WA (en) | 2014-10-30 |
HK1174503A1 (en) | 2013-06-14 |
MY188220A (en) | 2021-11-24 |
CN102802446A (en) | 2012-11-28 |
SG176184A1 (en) | 2011-12-29 |
TW201103444A (en) | 2011-02-01 |
JPWO2010147210A1 (en) | 2012-12-06 |
CN102802446B (en) | 2015-03-18 |
KR20120028983A (en) | 2012-03-23 |
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