WO2016080028A1 - ジャスミン茶飲料 - Google Patents
ジャスミン茶飲料 Download PDFInfo
- Publication number
- WO2016080028A1 WO2016080028A1 PCT/JP2015/072671 JP2015072671W WO2016080028A1 WO 2016080028 A1 WO2016080028 A1 WO 2016080028A1 JP 2015072671 W JP2015072671 W JP 2015072671W WO 2016080028 A1 WO2016080028 A1 WO 2016080028A1
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- WIPO (PCT)
- Prior art keywords
- tea
- jasmine
- tea beverage
- sweetness
- beverage
- 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
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
Definitions
- the present invention relates to a tea beverage containing a jasmine tea extract.
- Jasmine tea is a kind of Chinese tea, mixed with green tea or weakly fermented tea close to green tea and natural jasmine flowers such as Jasmine sambac and Jasmine paniculatum, and scented with tea leaves (Inka). Because of its unique scent, jasmine tea has developed various tea drinks with enhanced floral aroma.
- Patent Document 1 discloses a fragrance composition for imparting a flower incense containing methyl anthranilate and linalool as active ingredients, which have a high contribution to jasmine flower fragrance, and this fragrance composition is extracted from a green tea extract. It is described that the tea beverage (can beverage) produced by adding to the above is a tea beverage with a good flavor balance in which a natural scent of jasmine is felt.
- Patent Document 2 discloses a jasmine tea beverage having an enhanced flavor containing methyl anthranilate and benzyl alcohol at a specific ratio, and this jasmine tea is a top note that is gorgeous and strong even if it is drunk in a refrigerated state. It is described that it has.
- the aroma component of jasmine tea is not simply a combination of the raw green tea and the aroma component of the flower, but some aroma change has occurred in the manufacturing process, and another aroma component Is formed.
- the complexity of its fragrance components it was difficult to obtain the desired taste even when sweetness such as sugar and honey was added, as in green tea, and the balance of sweetness that met consumer needs was balanced. There was no jasmine tea.
- the present invention has been made to solve the above-described problems, and an object of the present invention is to provide a tea beverage containing a jasmine tea extract and having a balanced sweetness.
- the present inventors have found that the above-mentioned problems can be solved when ethyl phenylacetate, methyl benzoate and cis-jasmon in jasmine tea are mixed in a specific ratio, and have completed the present invention.
- the present invention provides the following.
- (1) contains jasmine tea extract and contains the following components (A), (B) and (C);
- the mass ratio (A / (B + C)) of the content of the component (A) and the sum of the content of the component (B) and the content of the component (C) is 1.0 or more and 3.3 or less. Is a tea drink.
- the tea beverage according to (1) which contains a sweetener and the sweetener has a sucrose equivalent sweetness of 2.5 or more.
- a tea beverage comprising a jasmine tea extract and having a balanced sweetness is provided.
- the tea beverage of the present invention contains a jasmine tea extract, an aroma component, and a sweetener.
- the “tea beverage” may or may not contain other tea extracts (green tea, oolong tea, brown rice tea, etc.) as long as it contains a jasmine tea extract.
- jasmine tea extract The jasmine tea extract in this specification refers to green tea (non-fermented tea) or weakly fermented tea that has hardly been fermented, and natural jasmine flowers such as Jasminum sambac and Jasminum paniculatum.
- jasmine tea is mixed with green tea or weakly fermented tea and jasmine flowers, adsorbed jasmine incense to tea leaves, and then dried to finish the tea.
- any tea leaves may be used as long as the incense of jasmine is incense on the tea leaves. From such jasmine tea, flower incense adsorbed near the tea leaf surface is extracted to obtain a jasmine tea extract.
- Water or warm water can be used as the extraction solvent, and the extraction time may be appropriately selected according to the type and amount of tea leaves used. It should be noted that the extraction solvent at the time of extraction or the jasmine tea extract after extraction is added to an antioxidant such as L-ascorbic acid and / or sodium L-ascorbate, L-ascorbic acid, citric acid, trisodium citrate, A pH adjuster such as tripotassium citrate may be appropriately added.
- an antioxidant such as L-ascorbic acid and / or sodium L-ascorbate, L-ascorbic acid, citric acid, trisodium citrate,
- a pH adjuster such as tripotassium citrate may be appropriately added.
- the extraction method of the jasmine tea extract of the present invention is not limited to the above extraction method, and two or more kinds of extract extracted under different extraction conditions may be mixed, or commercially available jasmine tea. Extract powder or jasmine tea extract may be used.
- the tea beverage of the present invention contains cis-jasmon, methyl benzoate, and ethyl phenylacetate.
- These fragrance components may be a fragrance component derived from a fragrance or a commercially available jasmine tea-derived fragrance component, or may be a fragrance component derived from the above-mentioned jasmine tea extract.
- the method of containing these aromatic components is not particularly limited, and may be one type of aromatic component or two or more different types of aromatic components.
- the tea beverage of the present invention contains (A) ethyl phenylacetate, (B) methyl benzoate and (C) cis-jasmon, which are aromatic components.
- (A) is an aroma component that gives a refreshing feeling to a tea beverage
- (B + C) is an aroma component that characterizes the scent of jasmine.
- the mass ratio (A / (B + C)) of the content of the component (A) and the sum of the content of the component (B) and the content of the component (C) is 1.0 or more. It may be 5 or more, 2.0 or more, 2.2 or more, 3.4 or less, 3.0 or less, 2.8 or less, 2.6 or less.
- the jasmine extract contains a lot of aroma components different from green tea.
- the ratio of the refreshing feeling of tea beverage to the characteristic aroma of jasmine is expressed (A / (B + C ))
- a / (B + C ) was found to be a tea beverage containing a jasmine extract and having an excellent balance with sweetness. This finding is difficult to find from other tea beverages with completely different aroma components.
- the tea beverage in which the aromatic component of the present invention is adjusted has an advantage that not only the balance with sweetness but also the taste is outstanding.
- the content of the fragrance component of the tea beverage may be adjusted according to the extraction conditions of jasmine tea, and the fragrance component is added by adding a fragrance or the like to the tea beverage.
- the content of may be adjusted.
- the ratio of (A / (B + C)) may be adjusted with one kind of aroma component or may be adjusted by mixing two or more kinds of different aroma components.
- the content and ratio of fragrance components were determined by sealing with 10 ml of sample and 3 g of NaCl in a vial, heating to 50 ° C. and extracting with SPME method (solid phase microextraction method) for 30 minutes. The area is measured according to the following measurement conditions.
- fragrances examples include natural fragrances, synthetic fragrances, blended fragrances, and isolated fragrances isolated from natural fragrances. One or more of these fragrances may be blended and used. Synthetic fragrances include hydrocarbons, alcohols, aldehydes, ketones, esters, phenols, ethers, lactones, acids, synthetic musks, and natural fragrances. Ethyl phenylacetate, methyl benzoate and cis-jasmon, which are the fragrance components of the present invention, may be added to the tea beverage so as to have the above ratio as a fragrance. It is preferable to contain it as a natural scent with a soft smell and no chemical feeling. Moreover, the drink which contained the said aromatic component as an extract of a tea leaf is a preferable aspect also from a viewpoint that there is no need of a fragrance
- the sweeteners targeted by the present invention may be natural sweeteners such as sucrose, glucose, fructose, maltose, lactose, oligosaccharides, etc., and aspartame, acesulfame potassium, sucralose, saccharin (saccharin sodium), dulcin, ticlo Artificial sweeteners such as (cyclamic acid) and neotame may be used. Or what mixed them suitably may be used.
- the sucrose equivalent sweetness referred to in the present invention means that the sweetness of 1% by weight / volume of sucrose is 1, and the concentration that leads to a sweetness equal to this sweetness is the sucrose equivalent sweetness 1 of the sweetener, Derived by calculation.
- the tea beverage of the present invention can provide a balanced tea beverage even by adding a sweetener by adjusting the ratio of (A / (B + C)).
- the sucrose equivalent sweetness of the sweetener included in the present invention is not particularly specified, but is preferably 2.5% or more, more preferably 3.0% or more, and most preferably 3.5% or more. is there.
- the tea beverage of the present invention preferably has a sucrose equivalent sweetness of less than 10.0%, more preferably less than 8.0%, and most preferably less than 6.0%. If the tea beverage of the present invention has a low sweetness in terms of sucrose, it becomes difficult to obtain a good balance and deliciousness of the tea beverage. In addition, the refreshing feeling of jasmine tea when drinking is difficult to obtain. Jasmine tea did not give the desired taste even when sweetness was added. Surprisingly, by adjusting the ratio of (A / (B + C)), the sweetness can be added to make the tea beverage more delicious. I found out that
- the tea beverage having a balanced sweetness can be adjusted in pH by a pH adjuster.
- the pH adjuster is not particularly limited as long as it is used in the field of foods without impairing the flavor of jasmine tea, but sodium bicarbonate is preferably used.
- this pH adjuster may be added to the tea beverage at any stage before and after heat sterilization, it is particularly preferable to add it before heat sterilization.
- a method of adding this pH adjuster a method of directly adding a pH adjuster to a tea beverage before heat sterilization or a solution in which a pH adjuster is separately dissolved is prepared and added to a tea beverage after heat sterilization. And the like.
- heat sterilization may be performed at 130 ° C. for about 60 seconds.
- the tea beverage of the present invention When the tea beverage of the present invention is used as a packaged beverage, a fragrance and a sweetener are added to the jasmine tea extract, and if necessary, ingredients such as water and antioxidants are blended to make a tea beverage, which is heat sterilized. And it is manufactured by filling the container.
- the heat sterilization treatment can be performed using a known method. For example, in the case of a can beverage, a predetermined amount of the tea beverage is filled in a can, and retort sterilization (for example, 1.2 mmHg, 121 ° C., 7 minutes) is performed. In the case of PET bottles, paper packs, and bottled beverages, for example, UHT sterilization that is maintained at 120 to 150 ° C. for 1 to several tens of seconds is performed.
- the tea beverage thus obtained becomes a tea beverage containing sweetness without impairing the elegant and sweet aroma unique to jasmine tea.
- Table 2 shows the results of sensory evaluation of good balance and deliciousness of the tea beverage of Control Example 1, the tea beverages of Examples 1 and 2 and the tea beverages of Comparative Examples 1 to 3.
- This “good balance” indicates a balance relating to a taste enhanced by taste and smell such as sweetness, sourness and astringency, and “taste” indicates the lightness and darkness of the taste. The higher the value of these “good balance” and “taste”, the better the sensory evaluation.
- the “goodness of balance” and “taste” felt when drinking were evaluated by 7 panelists using a grading method (with 4.00 as the control).
- the average value of the scores is shown in Table 2.
- Examples 1 to 3 to 5 Effect of sweetener on balance of tea beverage>
- 0.05% sodium ascorbate and 0.08% fragrance are added to the jasmine tea extract, and the amount of sugar shown in Table 3 is added.
- Table 3 shows the results of quantification by gas chromatography when the pH was adjusted to 6.4 and a jasmine tea beverage subjected to UHT sterilization was prepared.
- “%” in the table indicates mass%.
- Table 4 shows the results of sensory evaluation of good balance and deliciousness. For each tea beverage, six panelists were asked to evaluate the “good balance” and “taste” that they felt when they drank, using a seven-step absolute evaluation test.
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Abstract
Description
(1) ジャスミン茶抽出液を含有し、かつ次の成分(A)、(B)及び(C);
(A)フェニル酢酸エチル
(B)安息香酸メチル
(C)cis-ジャスモン
を含有し、
前記成分(A)の含有量と、前記成分(B)の含有量及び前記成分(C)の含有量の和との質量の比(A/(B+C))が1.0以上3.3以下である茶飲料。
本発明の茶飲料は、ジャスミン茶抽出液と香気成分及び甘味料を含む。なお、「茶飲料」とは、ジャスミン茶抽出液を含んでいれば、他の茶の抽出液(緑茶、ウーロン茶、玄米茶など)をさらに含んでも、含まなくてもよい。
本明細書におけるジャスミン茶抽出液とは、緑茶(不発酵茶)又はほとんど発酵を行っていない弱発酵茶に、ジャスミン・サムバック(Jasminum sambac)やジャスミン・パニキュラツム(Jasminum paniculatum)等の天然ジャスミンの花の香りが印香された茶葉の抽出液をいう。一般的に、ジャスミン茶は、緑茶又は弱発酵茶とジャスミンの花を混合し、茶葉にジャスミンの花香を吸着させた後、乾燥して茶に仕上げられるが、本発明のジャスミン茶抽出液の原料はこれに限定されず、茶葉にジャスミンの花香が印香されていればどのようなものを用いてもよい。このようなジャスミン茶から、茶葉表面付近に吸着されている花香を抽出して、ジャスミン茶抽出液を得る。抽出溶媒としては水または温水などを用いることができ、抽出時間は、使用する茶葉の種類や量に応じて適宜選択すればよい。なお、抽出時の抽出溶媒、或いは抽出後のジャスミン茶抽出液に、L-アスコルビン酸及び/又はL-アスコルビン酸ナトリウム等の酸化防止剤や、L-アスコルビン酸、クエン酸、クエン酸三ナトリウム、クエン酸三カリウム等のpH調整剤などを適宜添加してもよい。
また、本発明の茶飲料は、cis-ジャスモン、安息香酸メチル、およびフェニル酢酸エチルを含む。これら香気成分は、香料由来の香気成分や市販のジャスミン茶由来の香気成分を茶飲料に添加してもよく、上記のジャスミン茶抽出液に由来する香気成分であってもよい。これら香気成分の含有方法は特に限定はされず、1種に由来する香気成分でもよく、2種以上の異なる由来の香気成分を混合してもよい。
スペルコ社製DVB/carboxen/PDMS
装置
アジレント社製5973N GC-MSシステム
カラム
DB-WAX(30m×0.25mmID×0.25μm)
定量イオン
フェニル酢酸エチル :m/z=91
安息香酸メチル :m/z=105
cis-ジャスモン :m/z=164
温度条件
40度,5min-5°/min-240度,5min
キャリアガス流量
He 1.0ml/min
インジェクション温度
240℃
イオン化室温度
230℃
測定質量範囲
40~500amu
香料としては、天然香料、合成香料、調合香料、天然香料から単離した単離香料などが挙げられる。これらの香料は1種以上配合して用いてもよい。合成香料としては、炭化水素類、 アルコール類、アルデヒド類、ケトン類、エステル類、フェノール類、エーテル類、ラクトン類、酸類、合成ムスク、天然香料が挙げられる。本発明対象の香気成分となるフェニル酢酸エチル、安息香酸メチル及びcis-ジャスモンは、香料として上記の比率となるように茶飲料に配合してもよいが、茶葉(特に、ジャスミン茶葉)の抽出物として含有させると、匂い立ちが柔らかく、ケミカル感のない、より自然な花香を楽しむことができるので好ましい。また、茶葉の抽出物として上記香気成分を含有させた飲料は、容器詰飲料とした場合には、香料表示の必要がないという観点からも好ましい態様である。
本発明の対象となる甘味料としては、ショ糖、ブドウ糖、果糖、麦芽糖、乳糖、オリゴ糖などの天然甘味料であってもよく、アスパルテーム、アセスルファムカリウム、スクラロース、サッカリン(サッカリンナトリウム)、ズルチン、チクロ(サイクラミン酸)、ネオテームなどの人工甘味料であってもよい。または、それらを適宜に混合したものでもよい。
また、本発明で言うショ糖換算甘味度とは、ショ糖1重量/容量%の甘味を1とし、この甘味度と等しい甘さを導き出す濃度をその甘味料のショ糖換算甘味度1として、計算により導き出す。
甘味のバランスがとれた茶飲料は、pH調整剤によりそのpHを調整することができる。pH調整剤としては、ジャスミン茶の風味を損なわず通常食品の分野において使用されるものであれば特に限定されないが、重曹の使用が好ましい。このpH調整剤は加熱殺菌前後の何れの段階の茶飲料に添加してもよいが、特に加熱殺菌前に添加することが好ましい。また、このpH調整剤の添加方法としては、加熱殺菌前の茶飲料にpH調整剤を直接添加する方法あるいは別途pH調整剤を溶解した溶液を調整し、それを加熱殺菌後の茶飲料に添加する方法等が挙げられる。加熱殺菌は、例えばUHT殺菌であれば130℃で60秒程度行えばよい。なお、これらのジャスミン茶抽出液は何れの段階でフィルター等による精密濾過を行ってもよい。
本発明の茶飲料を容器詰飲料とする場合、ジャスミン茶抽出液に香料及び甘味料を添加し、必要に応じて、水や酸化防止剤等の原料を配合して茶飲料とし、加熱殺菌処理及び容器充填して製造される。加熱殺菌処理は、公知の方法を用いて行うことができる。例えば缶飲料とする場合には、上記茶飲料を缶に所定量充填し、レトルト殺菌(例えば、1.2mmHg、121℃、7分)を行う。ペットボトルや紙パック、瓶飲料とする場合には、例えば120~150℃で1~数十秒保持するUHT殺菌等を行う。
<実施例1~2、比較例1~3、対照例1:香気成分が茶飲料のバランス等に及ぼす影響>
次に、加糖に適した砂糖量を確認するために、上記ジャスミン茶抽出液に、アスコルビン酸ナトリウム0.05%、香料0.08%を添加し、砂糖を表3に示す量を加え、重曹でpHを6.4に合わせ、UHT殺菌を施したジャスミン茶飲料を作成した場合の、ガスクロマトグラフィーにより定量を行った結果を表3に示す。以下、表中の「%」は質量%を示す。
Claims (2)
- ジャスミン茶抽出液を含有し、かつ次の成分(A)、(B)及び(C);
(A)フェニル酢酸エチル
(B)安息香酸メチル
(C)cis-ジャスモン
を含有し、
前記成分(A)の含有量と、前記成分(B)の含有量及び前記成分(C)の含有量の和との質量の比(A/(B+C))が1.0以上3.3以下である茶飲料。 - 甘味料を含有し、かつ前記甘味料のショ糖換算甘味度が2.5%以上である、請求項1記載の茶飲料。
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Application Number | Priority Date | Filing Date | Title |
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MYPI2017000733A MY182144A (en) | 2014-11-18 | 2015-08-10 | Jasmine tea beverage |
AU2015351378A AU2015351378B2 (en) | 2014-11-18 | 2015-08-10 | Jasmine tea beverage |
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JP2014233491A JP6552183B2 (ja) | 2014-11-18 | 2014-11-18 | ジャスミン茶飲料 |
JP2014-233491 | 2014-11-18 |
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WO2016080028A1 true WO2016080028A1 (ja) | 2016-05-26 |
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PCT/JP2015/072671 WO2016080028A1 (ja) | 2014-11-18 | 2015-08-10 | ジャスミン茶飲料 |
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JP (1) | JP6552183B2 (ja) |
AU (1) | AU2015351378B2 (ja) |
MY (1) | MY182144A (ja) |
WO (1) | WO2016080028A1 (ja) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003073662A (ja) * | 2001-08-31 | 2003-03-12 | Showa Denko Kk | 加熱剤組成物及び該組成物を含有してなる加熱装置 |
JP2014001268A (ja) * | 2012-06-15 | 2014-01-09 | Takasago Internatl Corp | 可溶化促進剤 |
JP5682985B1 (ja) * | 2013-12-19 | 2015-03-11 | 株式会社 伊藤園 | ジャスミン茶飲料及びその製造方法、並びにジャスミン茶飲料の後味改善方法 |
-
2014
- 2014-11-18 JP JP2014233491A patent/JP6552183B2/ja active Active
-
2015
- 2015-08-10 WO PCT/JP2015/072671 patent/WO2016080028A1/ja active Application Filing
- 2015-08-10 AU AU2015351378A patent/AU2015351378B2/en active Active
- 2015-08-10 MY MYPI2017000733A patent/MY182144A/en unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2003073662A (ja) * | 2001-08-31 | 2003-03-12 | Showa Denko Kk | 加熱剤組成物及び該組成物を含有してなる加熱装置 |
JP2014001268A (ja) * | 2012-06-15 | 2014-01-09 | Takasago Internatl Corp | 可溶化促進剤 |
JP5682985B1 (ja) * | 2013-12-19 | 2015-03-11 | 株式会社 伊藤園 | ジャスミン茶飲料及びその製造方法、並びにジャスミン茶飲料の後味改善方法 |
Non-Patent Citations (1)
Title |
---|
ITO, Y. ET AL.: "Identification of Potent Odorants in Chinese Jasmine Green Tea Scented with Flowers of Jasminum sambac", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 50, 18 July 2002 (2002-07-18), pages 4878 - 4884, XP008132329, DOI: doi:10.1021/jf020282h * |
Also Published As
Publication number | Publication date |
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AU2015351378A1 (en) | 2017-04-20 |
MY182144A (en) | 2021-01-18 |
JP2016096728A (ja) | 2016-05-30 |
JP6552183B2 (ja) | 2019-07-31 |
AU2015351378B2 (en) | 2019-09-12 |
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