WO2017171023A1 - Boisson dans laquelle la précipitation de l'hespéridine a été inhibée - Google Patents

Boisson dans laquelle la précipitation de l'hespéridine a été inhibée Download PDF

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WO2017171023A1
WO2017171023A1 PCT/JP2017/013647 JP2017013647W WO2017171023A1 WO 2017171023 A1 WO2017171023 A1 WO 2017171023A1 JP 2017013647 W JP2017013647 W JP 2017013647W WO 2017171023 A1 WO2017171023 A1 WO 2017171023A1
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beverage
ppm
hesperidin
rebm
juice
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PCT/JP2017/013647
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English (en)
Japanese (ja)
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友之 西堀
聡一郎 浦井
彬子 和泉
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サントリーホールディングス株式会社
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Priority to JP2017547177A priority Critical patent/JPWO2017171023A1/ja
Publication of WO2017171023A1 publication Critical patent/WO2017171023A1/fr

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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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • the embodiment of the present invention relates to a beverage in which precipitation of hesperidin is suppressed.
  • Beverages containing orange juice tend to precipitate at the bottom of the container after about one month has passed since manufacture.
  • the precipitate is mainly a stack of pulp derived from orange juice, on which white precipitate is further accumulated. It is known that this white precipitate is caused by precipitation of hesperidin having low solubility contained in orange juice. The presence of the white precipitate looks bad and impairs the appearance of the beverage, resulting in a reduction in the commercial value of the beverage. In particular, in beverages filled in transparent containers such as PET bottles that have been widely used in recent years, the quality of the appearance has a great influence on the commercial value.
  • An object of the present invention is to provide a beverage in which the occurrence of precipitation due to hesperidin is suppressed.
  • the present inventors have surprisingly added hesperidin when Rebaudioside (hereinafter referred to as “Reb”) D and / or RebM is added. It has been found that precipitation of hesperidin is suppressed in beverages. Based on this finding, the present inventors have completed the present invention.
  • Reb Rebaudioside
  • the embodiment of the present invention is not limited to this, but the following conditions (A), (B) and (C): (A) containing RebD and / or RebM, (B) contains hesperidin, and (C) the beverage has a Brix (in terms of sucrose) of 3 to 15. Provide a beverage that meets the requirements.
  • a beverage in which precipitation of hesperidin is suppressed can be provided.
  • precipitation tends to proceed especially when sucrose or fructose is added to the beverage.
  • RebD and / or RebM are used in place of these saccharides, and the amount added can be very small. Therefore, the present invention not only effectively suppresses the formation of hesperidin precipitate, but also can provide a beverage having a lower calorie while exhibiting sweetness equivalent to that of sucrose and fructose.
  • FIG. 1 is a graph showing the effect of inhibiting hesperidin precipitation by the addition of RebA, RebD or RebM.
  • the beverage according to the embodiment of the present invention has the following conditions (A), (B) and (C): (A) containing RebD and / or RebM, (B) contains hesperidin, and (C) the beverage has a Brix (in terms of sucrose) of 3 to 15. It is a beverage that meets the requirements.
  • the beverage according to the embodiment of the present invention includes RebD and / or RebM.
  • Reb (Rebaudioside) is known as a sweetening component contained in stevia extract.
  • Stevia extract is extracted and purified from dried Stevia leaves.
  • Stevia is a perennial plant of Chrysanthemum that originates in Paraguay, South America, and its scientific name is Stevia Rebaudiana Bertoni.
  • Stevia contains ingredients that are about 300 times more sweet than sugar and is cultivated to extract these sweet ingredients and use them as natural sweeteners.
  • Reb RebA, RebB, RebC, RebD, and RebE are known.
  • the existence of various glycosides such as RebM described in JP 2012-504552 has been reported.
  • RebA is evaluated as a sweetener having high sweetness and good quality sweetness, and is widely used.
  • RebD and RebM can be obtained from the market or can be synthesized by an organic chemical method.
  • RebD and RebM can be separated and purified using stevia extract as a starting material.
  • RebD can be purified according to the method described in US8414949, and RebM can be purified according to the method described in Foods 2014, 3 (1), 162-175; doi: 10.3390 / foods 3010262. it can.
  • RebD and RebM may be analyzed by any method.
  • RebD and RebM can be analyzed by a high performance liquid chromatography analyzer (HPLC) set to the conditions described in JP-T-2012-504552.
  • HPLC high performance liquid chromatography analyzer
  • RebA may be included in the beverage according to the embodiment of the present invention.
  • RebA can be obtained from the market or can be synthesized by an organic chemical method.
  • RebA can be separated and purified using stevia extract as a starting material.
  • RebA can be purified according to the method described in JP-T 2009-517043.
  • RebA may be analyzed by any method, and can be analyzed by the same method as RebD and RebM as described above.
  • the content of various Rebs in the beverage according to the embodiment of the present invention is not particularly limited as long as the effect of the present invention is obtained.
  • the content of RebD can be, for example, 100 to 500 ppm in the beverage.
  • the content of RebD is preferably 120 ppm or more, 140 ppm or more, 150 ppm or more, 180 ppm or more, or 200 ppm or more, and preferably 480 ppm or less, 460 ppm or less, 450 ppm or less, 430 ppm or less, or 400 ppm or less.
  • the content of RebM can be, for example, 100 to 500 ppm in the beverage.
  • the content of RebM is preferably 120 ppm or more, 140 ppm or more, 150 ppm or more, 180 ppm or more, or 200 ppm or more, and preferably 480 ppm or less, 460 ppm or less, 450 ppm or less, 430 ppm or less, or 400 ppm or less.
  • the content of RebA can be, for example, 100 to 500 ppm in the beverage.
  • the content of RebA is preferably 120 ppm or more, 140 ppm or more, 150 ppm or more, 180 ppm or more, or 200 ppm or more, and preferably 480 ppm or less, 460 ppm or less, 450 ppm or less, 430 ppm or less, or 400 ppm or less.
  • ppm used in this specification means ppm of weight / volume (w / v) unless otherwise specified.
  • the total content in the beverage can be set within a required range, and set within a range that does not cause a problem in flavor. can do.
  • the total content in the beverage is 100 to 500 ppm, preferably 150 to 450 ppm, more preferably 200 to 400 ppm, and still more preferably 250 to 350 ppm. be able to.
  • the total content of two or more of RebA, RebD, and RebM in the beverage can be set within the required range in the same manner as described above, and there is no problem in flavor.
  • the total content in the beverage is 100 to 500 ppm, preferably 150 to 450 ppm, more preferably 200 to 400 ppm, and still more preferably.
  • the total content in the beverage is 100 to 500 ppm, preferably 150 to 450 ppm, more preferably 200 to 400 ppm, More preferably, it can be 250 to 350 ppm.
  • the mass ratio (the ratio of the RebM content to the RebD content (RebM / RebD)) is, for example, 0. 01 to 10, preferably 0.1 to 1.
  • the mass ratio (the ratio of the RebD content to the RebA content (RebD / RebA)) is, for example, 0. It is 01 to 40, and preferably 0.2 to 20.
  • the mass ratio (the ratio of the RebM content to the RebA content (RebM / RebA)) is, for example, 0. 01 to 10, preferably 0.05 to 5.
  • the beverage according to the embodiment of the present invention is not particularly limited, but the sweetness level can be adjusted so that an appropriate sweetness can be felt.
  • the sweetness level for example, the sucrose equivalent Brix of the beverage according to the embodiment of the present invention is 3 to 15, preferably 4 to 12, more preferably 8 to 12, and still more preferably 8 to 11. .
  • the Brix is less than 3, the sweetness derived from the stevia extract tends not to be sufficiently felt as a beverage taste.
  • the Brix exceeds 15, the sweetness becomes too strong and the flavor tends to deteriorate.
  • Brix in terms of sucrose can be calculated from the sweetness of Reb with respect to sucrose and the content of Reb.
  • RebA has a sweetness 300 times
  • RebD has a sweetness of 285 times
  • RebM has a sweetness of 285 times that of sucrose. Therefore, Brix in terms of sucrose can be calculated from a value obtained by multiplying the RebA content by 300 times, a value obtained by multiplying the RebD content by 285 times, and a value obtained by multiplying the RebM content by 285 times.
  • the amount of Brix equivalent to 1 in terms of sucrose is 33.3 ppm for RebA, 35.1 ppm for RebD, and 35.1 ppm for RebM.
  • the sucrose equivalent Brix of the beverage according to the embodiment of the present invention can be calculated from the contents of RebD and RebM (including RebA in some cases) as described above, but sweetness other than RebA, RebD and RebM When a scent is used, the Brix is expressed as a sum of sweetness levels of all sweeteners. At this time, Brix of the beverage of the present invention can be measured by, for example, a commercially available Brix meter.
  • Sweeteners other than RebA, RebD, and RebM are not particularly limited, and examples thereof include saccharides such as sucrose and fructose, and high-intensity sweeteners such as aspartame, sucralose, and acesulfame K.
  • sucrose When sucrose is used, its content in the beverage is, for example, 3 to 15% by weight, preferably 4 to 12% by weight, more preferably 8 to 11% by weight, but is not particularly limited thereto.
  • fructose When fructose is used, the content in the beverage is, for example, 3 to 15% by weight, preferably 4 to 12% by weight, more preferably 8 to 11% by weight, but is not particularly limited thereto.
  • sweeteners such as sucrose and fructose
  • commercially available products can be used, and the form thereof may be powder or liquid (liquid sugar), and is not particularly limited.
  • “Wt%” used in this specification means weight% of weight / volume (w / v) unless otherwise specified.
  • HPLC high performance liquid chromatography
  • Hesperidin (C 28 H 34 O 15 ) is a compound having a flavonoid skeleton, and is a component often found in citrus fruits. Hesperidin is a component detected in lemon, orange, mandarin orange, yuzu, lime, ponkan, hassaku, kumquat, seeker, and the like, and has a slight bitter taste.
  • the content of hesperidin in the beverage according to the embodiment of the present invention is not particularly limited, and is, for example, 1 to 250 ppm.
  • the content of hesperidin in the beverage of the present invention is preferably 10 ppm or more, 50 ppm or more, 100 ppm or more, or 130 ppm or more, and preferably 230 ppm or less, 200 ppm or less, or 180 ppm or less.
  • the adjustment of the content of hesperidin in the beverage is not particularly limited, but can be performed by appropriately adjusting the amount of the naturally-derived material containing the component.
  • the amount of hesperidin in citrus fruits has been reported in, for example, Kinki Chugoku Shikoku Agricultural Research Center Research Report No. 5, 2005, Yoichi Nogata, “Research on Functional Components of Citrus Fruits and Their Effective Use”
  • the juice to be used can be selected and examined with reference to such materials.
  • orange juice is particularly preferable.
  • the content of hesperidin in the beverage according to the embodiment of the present invention can be measured using a known method such as high performance liquid chromatography mass spectrometry (LC-MS). For example, it can be measured under the following conditions.
  • LC-MS high performance liquid chromatography mass spectrometry
  • sample Beverages containing carbon dioxide gas remove carbon dioxide by a conventional method.
  • 10 g of the solution is weighed in the centrifuge tube (A).
  • the Brix of the sample is 20 ° Bx or more, weigh 5 g, and when the Brix is 40 ° Bx or more, weigh 2 g and dilute to 10 mL with distilled water for liquid chromatography.
  • centrifuge 3000 ⁇ g, 30 minutes, 20 ° C.
  • the supernatant is transferred to another centrifuge tube (B).
  • Centrifuge 3000 ⁇ g, 30 minutes, 20 ° C.
  • the supernatant collected in the centrifuge tube (B) is further centrifuged (3000 ⁇ g, 30 minutes, 20 ° C.), and the resulting supernatant is transferred to a 50 mL volumetric flask and made up with ethanol.
  • the well-mixed supernatant is filtered through a PTFE filter (Toyo Roshi Kaisha, ADVANTEC DISMIC-25HP 25HP020AN, pore size 0.20 ⁇ m, diameter 25 mm) previously washed with ethanol to obtain an analytical sample.
  • a PTFE filter Toyo Roshi Kaisha, ADVANTEC DISMIC-25HP 25HP020AN, pore size 0.20 ⁇ m, diameter 25 mm
  • HPLC apparatus Prominance series (manufactured by Shimadzu Corporation, system controller: SCL-10A, liquid pump: LC-20AD, online degassing apparatus: DGU-20A3, autosampler: SIL-20AC, column oven : CTO-20A, and UV / VIS detector: SPD-20A)
  • Mobile phase A 0.1% aqueous solution of formic acid
  • Mobile phase B acetonitrile
  • Flow rate 0.6 mL / min
  • Concentration gradient conditions 0.0 to 1.0 minutes (15% B) ⁇ 12.0 minutes (25% B) ⁇ 20.0 minutes (75% B) ⁇ 20.0 to 22.0 minutes (100% B) ), 3.0 minutes equilibration with initial mobile phase
  • Sample injection injection volume 5.0 ⁇ L Peak detection time: Although confirmation with a standard is required, it
  • the ratio of the content of RebD to the content of hesperidin is, for example, 0.01 to 10, preferably 0.1 to 5 More preferably, it is 0.5-2.
  • the ratio of the content of RebM to the content of hesperidin is, for example, 0.01 to 10, preferably 0.1 to 5 More preferably, it is 0.5-2.
  • the ratio of the content of RebA to the content of hesperidin is, for example, 0.01 to 10, preferably 0.1 to 5 More preferably, it is 0.5-2.
  • the beverage according to the embodiment of the present invention may contain fruit juice.
  • the type of fruit juice is not particularly limited.
  • fruit juice of citrus fruits such as orange juice, grapefruit juice, mandarin juice, mandarin juice, apple juice, grape juice, peach juice, strawberry juice, banana juice, cherry juice, melon Fruit juice, watermelon juice, mango juice, papaya juice, kiwi juice, Japanese pear juice, pear juice, oyster juice, ume juice, muscat juice, pineapple juice, passion fruit juice, guava juice, apricot juice, plum juice, cranberry juice, Pomegranate juice can be mentioned.
  • the drink which concerns on embodiment of this invention can contain 1 type, or 2 or more types of fruit juice.
  • citrus fruit juice is preferable, and orange juice is particularly preferable.
  • fruit juice can be used regardless of manufacturing methods, such as straight fruit juice and concentrated fruit juice. In view of good handling, concentrated reduced fruit juice is preferable.
  • the fruit juice ratio can be 1 to 100%.
  • the fruit juice ratio is preferably 1 to 100%, more preferably 10 to 100%. It can be said that a higher fruit juice ratio is preferable in order to exert the effect of inhibiting the precipitation of hesperidin.
  • the “fruit juice ratio” refers to the relative concentration when straight juice obtained by squeezing fruit juice is taken as 100%.
  • Yuzu and Sudachi may use 4.3 and 6.6, respectively, as the acidity standard (citric acid equivalent) (%).
  • the method for calculating the fruit juice rate is, for example, that the standard of acidity of lime juice in JAS standards is 6% in terms of citric acid. Therefore, when 6% by weight of concentrated lime juice with an acidity of 30% is blended in the beverage, fruit juice The rate is 30%.
  • the fruit juice ratio can be calculated by converting the fruit juice not described above into a relative concentration when straight fruit juice is 100%. For example, when 5% by weight of double concentrated fruit juice is used in a beverage, the juice rate of the beverage is 10%.
  • the fruit juice ratio is a sum of the fruit juice ratios of all the fruit juices calculated based on the above.
  • the fruit juice ratio obtained by this calculation usually corresponds to the ratio of the fruit juice shown in the beverage container (the numerical value indicated as “fruit juice ⁇ %”).
  • polyphenols such as catechins, plant extracts, caffeine, cinnamaldehyde, caramel color, and sweeteners (sugar, isomerized liquid sugar) , Sugars such as aspartame, sucralose, and acesulfame K), flavorings, acidulants (citric acid, tartaric acid, malic acid, phosphoric acid, lactic acid), colorants, fruit juice, fruit puree, milk , Dairy products, other flavors, and fortifiers (vitamins, calcium, minerals, amino acids), and the like may be further included. You may mix
  • the type of beverage is not particularly limited and may be any of carbonated beverage, non-carbonated beverage, alcoholic beverage, non-alcoholic beverage, nutritional beverage, functional beverage, and the like.
  • the method is not particularly limited, and carbon dioxide may be generated in the beverage by fermentation, or artificially carbon dioxide. May be injected into the beverage.
  • the gas pressure the temperature is 20 ° C., for example, 1.0 ⁇ 3.0 kgf / cm 2, preferably 1.2 ⁇ 2.0 kgf / cm 2, more preferably 1.5 ⁇ It can be 1.8 kgf / cm 2 .
  • Carbon dioxide gas can be added using methods known to those skilled in the art.
  • the carbon dioxide pressure in the beverage can be measured, for example, using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.
  • the beverage according to the embodiment of the present invention is not particularly limited, but can be packed in a container.
  • a container of any form / material can be used.
  • a container such as a bottle, a can, a barrel, or a plastic bottle may be used.
  • the method for filling the beverage container is not particularly limited.
  • a method for suppressing precipitation of hesperidin is provided.
  • a method according to an embodiment of the present invention is a method for suppressing precipitation of hesperidin in a beverage, The following steps (A), (B) and (C): (A) A step of blending RebD and / or RebM, (B) a step of blending hesperidin, and (C) a step of adjusting Brix (converted to sucrose) of the beverage to 3 to 15, Is the above method.
  • various elements such as the types of ingredients in the beverage and their contents are as described above for the beverage of the present invention, or are obvious from them.
  • the method of this invention can also include the process of mix
  • various processes may be performed simultaneously, may be performed separately, and the order of processes may be changed. The timing of various processes can be adjusted as appropriate according to the situation.
  • a beverage sample was prepared as follows.
  • Concentrated orange fruit juice was added to pure water so that the fruit juice ratio would be 100% to prepare a beverage sample containing only fruit juice. At this time, the content of hesperidin in the beverage sample was 140 ppm.
  • sucrose type liquid sugar ES67B, manufactured by Dainippon Meiji Sugar Co., Ltd.
  • fructose glucose liquid so as to have the content shown in the table below.
  • Sugars F-55, manufactured by Nippon Corn Starch Co., Ltd.
  • various Reb RebA, RebD and RebM
  • the addition amount of various Reb was adjusted so that it might become the sweetness degree (Brick of sucrose conversion) equivalent to the drink sample to which only sucrose and fructose glucose were added as a sweetener.
  • HPLC HPLC conditions
  • HPLC apparatus Prominance series (manufactured by Shimadzu Corporation, system controller: SCL-10A, liquid pump: LC-20AD, online degassing apparatus: DGU-20A3, autosampler: SIL-20AC, column oven: CTO-20A, and (With UV / VIS detector: SPD-20A)
  • Mobile phase A 0.1% aqueous solution of formic acid
  • Mobile phase B acetonitrile
  • Flow rate 0.6 mL / min
  • Concentration gradient conditions 0.0 to 1.0 minutes (15% B) ⁇ 12.0 minutes (25% B) ⁇ 20.0 minutes (75% B) ⁇ 20.0 to 22.0 minutes (100% B) ), 3.0 minutes equilibration with initial mobile phase
  • Sample injection injection volume 5.0 ⁇ L Peak detection time: Although confirmation with a standard is required,
  • the relative value of the amount of hesperidin contained in the supernatant of various beverage samples was determined with the amount of hesperidin in the supernatant of the beverage sample containing only fruit juice as 100%. The result is shown in FIG.
  • sucrose and fructose was replaced with RebA, RebD, or RebM rather than the amount of hesperidin contained in the supernatant of a beverage sample to which only sucrose and fructose were added as sweeteners. It was revealed that the amount of hesperidin contained in the supernatant of the beverage sample was larger. If the amount of hesperidin in the supernatant is small, it is considered that the amount of hesperidin has been precipitated. Therefore, from this result, it was suggested that addition of RebA, RebD or RebM to a beverage suppresses precipitation of hesperidin. Among them, it was suggested that RebD and RebM have a higher precipitation suppressing effect than RebA.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

La présente invention se donne pour objectif de fournir une boisson dans laquelle l'apparition de précipités a été inhibée. La boisson répond aux conditions (A), (B) et (C) : (A) elle contient du RebD et/ou du RebM, (B) elle contient de l'hespéridine, et (C) le degré Brix (conversion du saccharose) de la boisson est compris entre 3 et 15.
PCT/JP2017/013647 2016-03-31 2017-03-31 Boisson dans laquelle la précipitation de l'hespéridine a été inhibée WO2017171023A1 (fr)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019074089A1 (fr) * 2017-10-12 2019-04-18 サントリーホールディングス株式会社 Plante stévia riche en rébaudioside m
WO2020116665A1 (fr) * 2018-12-07 2020-06-11 Suntory Holdings Limited Composition
WO2020116664A1 (fr) * 2018-12-07 2020-06-11 Suntory Holdings Limited Composition

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JP2016506758A (ja) * 2013-02-15 2016-03-07 ペプシコ, インコーポレイテッドPepsiCo Inc. 栄養特性および官能特性を向上させるための共製品の飲料への含有およびその調製
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JPH0880177A (ja) * 1994-09-12 1996-03-26 Ezaki Glico Co Ltd ヘスペリジンの結晶析出防止法並びにみかん又はみかん果汁を含む液状食品の白濁防止法
JP2002017317A (ja) * 2000-07-06 2002-01-22 Suntory Ltd 果汁含有飲料の製造方法
JP2011517686A (ja) * 2008-04-11 2011-06-16 ボード オブ スーパーバイザーズ オブ ルイジアナ ステイト ユニバーシティー アンド アグリカルチュラル アンド メカニカル カレッジ 天然の可溶化剤としてのジテルペングリコシド
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CN111163631A (zh) * 2017-10-12 2020-05-15 三得利控股株式会社 富含瑞鲍迪苷m的甜菊植物
JPWO2019074089A1 (ja) * 2017-10-12 2020-11-26 サントリーホールディングス株式会社 高レバウジオシドｍ含有ステビア植物
WO2020116665A1 (fr) * 2018-12-07 2020-06-11 Suntory Holdings Limited Composition
WO2020116664A1 (fr) * 2018-12-07 2020-06-11 Suntory Holdings Limited Composition
JP2021506284A (ja) * 2018-12-07 2021-02-22 サントリーホールディングス株式会社 組成物
CN113194739A (zh) * 2018-12-07 2021-07-30 三得利控股株式会社 组合物
JP2021182916A (ja) * 2018-12-07 2021-12-02 サントリーホールディングス株式会社 組成物
JP2022513417A (ja) * 2018-12-07 2022-02-07 サントリーホールディングス株式会社 組成物
EP3890510A4 (fr) * 2018-12-07 2022-08-24 Suntory Holdings Limited Composition
JP7382365B2 (ja) 2018-12-07 2023-11-16 サントリーホールディングス株式会社 組成物
JP7417622B2 (ja) 2018-12-07 2024-01-18 サントリーホールディングス株式会社 組成物

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