WO2019026536A1 - Boisson et procédé pour supprimer l'apparition de flocons dans une boisson - Google Patents

Boisson et procédé pour supprimer l'apparition de flocons dans une boisson Download PDF

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Publication number
WO2019026536A1
WO2019026536A1 PCT/JP2018/025588 JP2018025588W WO2019026536A1 WO 2019026536 A1 WO2019026536 A1 WO 2019026536A1 JP 2018025588 W JP2018025588 W JP 2018025588W WO 2019026536 A1 WO2019026536 A1 WO 2019026536A1
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Prior art keywords
beverage
content
ppm
barley
occurrence
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PCT/JP2018/025588
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English (en)
Japanese (ja)
Inventor
有希子 池上
遼 伊藤
徳子 鈴木
Original Assignee
アサヒグループホールディングス株式会社
アサヒ飲料株式会社
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Publication of WO2019026536A1 publication Critical patent/WO2019026536A1/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
    • A23L2/38—Other non-alcoholic beverages
    • 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

Definitions

  • the present invention relates to a packaged cereal tea beverage containing an extract of cereals including roasted and germinated barley, and a method of suppressing the occurrence of flocking in beverages.
  • cereal tea beverages such as barley tea have been widely consumed due to the sweetness and aroma characteristic of barley, and their palatability is enhanced by combining and combining two or more types of grains and tea leaves ( See, for example, Patent Documents 1 to 3).
  • floc which is a suspension or precipitate in the form of a float or turbid, during long-term storage and warming There was a case that occurred.
  • the present inventors set the EBC and turbidity (A720) as an index of the content and color of raffinose, which is one of saccharides, even in a beverage containing an extract of roasted and germinated barley within a predetermined range. By adjusting to, it has been found that the occurrence of floc can be suppressed, and the present invention has been completed. Specifically, the present invention provides the following.
  • the present invention is a container-packed grain tea beverage containing an extract of cereal grains including roasted and germinated barley, wherein the content of raffinose is 1.5 to 9.5 ppm, EBC is 10 or more, and turbid. It is a drink whose degree (A720) is 0.04 or less.
  • the present invention is the beverage according to (1), wherein the turbidity (A720) is 0.035 or less.
  • the present invention is the beverage according to (1) or (2), wherein the content is 2 to 15 ppm fructose, 4 to 30 ppm glucose, 3 to 17 ppm sucrose, or 5 to 40 ppm maltose.
  • the present invention is the beverage according to any one of (1) to (3), wherein the total content of six saccharides of fructose, glucose, sucrose, maltose, raffinose and stachyose is 20 to 110 ppm.
  • the present invention is the beverage according to any one of (1) to (4), wherein starch is contained in an amount of 100 mg / 100 mL or more.
  • the present invention is the beverage according to any one of (1) to (5), wherein the cereals further comprise barley barley or barley.
  • the present invention is a method for suppressing the occurrence of floc in the beverage by adjusting the content of raffinose and the turbidity (A720) in a beverage containing the extract of roasted roasted grain.
  • a beverage which contains an extract of roasted and germinated barley and is capable of suppressing the occurrence of floc. Further, according to the present invention, it is possible to provide a method for suppressing the occurrence of flocking of a beverage.
  • the beverage according to the present embodiment is a containerized cereal tea beverage containing an extract of cereal grains including roasted and germinated barley, and the content of raffinose is 1.5 to 9.5 ppm, and the EBC is 10 or more.
  • the turbidity (A720) is 0.04 or less.
  • the content of raffinose, EBC, and turbidity (A720) are adjusted within a predetermined range while the sweetness and aroma unique to roasted and germinated barley are imparted to improve the palatability. By doing so, the occurrence of floc is suppressed.
  • EBC is called boiling color, and the higher the value, the darker the color.
  • the EBC is measured by the Analytica-EBC standard method of EBC (European Brewery Convention) or a method according thereto.
  • EBC is a value measured under the condition of wavelength 430 nm. Specifically, a sample is placed in a cell of 10 mm (optical path length), absorbance is measured with monochromatic light of 430 nm, and calculation is made according to the formula shown in the following formula (1). When the absorbance at a wavelength of 430 nm is 0.8 or more, the sample is diluted with distilled water and then measured.
  • EBC 25 ⁇ f ⁇ A 430 (1) (In the formula (1), “25” is a factor for converting EBC, “f” is a dilution ratio, and “A430” is absorbance at a wavelength of 430 nm.)
  • the EBC of the beverage according to the present embodiment is 10 or more, preferably 12 or more, from the viewpoint of excellent palatability. If the EBC is too small, the taste such as the concentration of taste tends to decrease.
  • the upper limit of EBC is not particularly limited, but is preferably 28 or less, more preferably 25 or less, and particularly preferably 20 or less. If the EBC is too large, the taste may be too strong or the white flock may be noticeable.
  • the turbidity (A720) is the absorbance at a wavelength of 720 nm in a cell of 10 mm (optical path length), and the smaller the value, the higher the transparency.
  • the turbidity A720 is, for example, a value measured at a wavelength of 720 nm using a spectrophotometer U-5100 (manufactured by Hitachi High-Technologies Corporation).
  • the turbidity (A 720) of the beverage according to the present embodiment is 0.04 or less, preferably 0.035 or less, more preferably 0.030 or less, from the viewpoint of suppressing the occurrence of floc. If the turbidity A720 is too large, floc is likely to occur.
  • the lower limit value of the turbidity (A720) is not particularly limited, but may be 0.
  • turbidity A720 becomes an important index in controlling the occurrence of floc. It has been conventionally thought that there is a correlation between haze and flock occurrence, but it is difficult to accurately predict flock occurrence probability from haze, as is apparent from the examples described later. There is. By using turbidity A720 as an index, it is possible to predict the likelihood of occurrence of floc, and it has become clear that the occurrence of floc can be suppressed by adjusting the turbidity A720 within a predetermined range.
  • the drink which concerns on this embodiment contains raffinose which is 1 type of saccharides within the predetermined
  • the content of raffinose correlates with the palatability of the beverage such as the intensity of the taste, the intensity of the scent, the intensity of sweetness, the fragrantness, etc. Differently, it became clear that there was a strong correlation with the occurrence of floc.
  • the content of raffinose is 1.5 to 9.5 ppm, preferably 2.0 to 8.0 ppm, more preferably 2.5 from the viewpoint of suppressing floc generation and / or excellent palatability. It is ⁇ 7.5 ppm. If the content of raffinose is too low, the taste tends to be reduced. When the content of raffinose is too large, flocking tends to occur and the taste tends to decrease.
  • the content of fructose is preferably 1 to 25 ppm, more preferably 2 to 20 ppm, and particularly preferably 4 to 15 ppm, from the viewpoint of suppressing flocculation and / or excellent palatability. If the content of fructose is too low, the taste tends to decrease. When the content of fructose is excessive, flocking tends to occur and the taste tends to decrease.
  • the content of glucose is preferably 2 to 40 ppm, more preferably 4 to 35 ppm, and particularly preferably 6 to 30 ppm, from the viewpoint of suppressing flocculation and / or excellent palatability. If the content of glucose is too low, the taste tends to decrease. When the content of glucose is too high, flocking tends to occur and the taste tends to decrease.
  • sucrose The content of sucrose is preferably 2 to 25 ppm, more preferably 3 to 20 ppm, particularly preferably 4 to 17 ppm, from the viewpoint of suppressing the occurrence of floc and / or excellent palatability. If the content of sucrose is too low, the preference tends to be reduced. When the content of glucose is too high, flocking tends to occur and the taste tends to decrease.
  • the maltose content is preferably 2 to 60 ppm, more preferably 5 to 50 ppm, and particularly preferably 10 to 40 ppm, from the viewpoint of suppressing the occurrence of floc and / or excellent palatability. If the maltose content is too low, the taste tends to be reduced. When the content of maltose is too large, flocking tends to occur and the taste tends to decrease.
  • the content of stachyose is preferably 0.8 to 10 ppm, more preferably 1 to 5 ppm, and particularly preferably 1.5 to 4 ppm, from the viewpoint of suppressing flocculation and / or excellent palatability. If the content of stachyose is too low, the preference tends to be reduced. When the content of stachyose is too large, flocking tends to occur and the taste tends to decrease.
  • the total content of these six saccharides of raffinose, fructose, glucose, sucrose, maltose and stachyose is preferably 10 to 180 ppm, more preferably 15 to 140 ppm, and particularly preferably 20 to 110 ppm.
  • the concentration of taste, the intensity of aroma, the intensity of sweetness, the fragrantness, etc. are imparted while suppressing the floc to give palatability It can be an excellent beverage.
  • starch means, in addition to the above-described six types of sugars, oligosaccharides other than these sugars, starch which is a mixture of amylose and amylopectin, and dextrin which is a hydrolyzate of starch. And other sugars.
  • the content of starch is measured by an enzymatic method quantification using an F-kit starch (product number: 207748; manufactured by Roche Diagnostics) by a method described later.
  • the content of starch is not particularly limited, but the lower limit thereof is preferably 90 mg / 100 ml or more, more preferably 100 mg / 100 ml or more, from the viewpoint of imparting sweetness and body feeling (drinkiness).
  • the upper limit of the content of starch is not particularly limited, and is, for example, 180 mg / 100 ml or less and 160 mg / 100 ml or less. Conventionally, it has been considered to reduce the starch content to suppress the occurrence of floc, but in the present embodiment, the content of raffinose, EBC, and turbidity (A720) are adjusted within a predetermined range. Because of this, relatively large amounts of starch can be imparted to the beverage to impart sweetness and body feeling, and the advantage is great in terms of palatability.
  • the six types of saccharides and starch which were mentioned above may be produced
  • at least 1 or more types may be selected and used from several types of grains so that adjustment of content of six types of saccharides and starch which were mentioned above may satisfy the said content, those The mixing ratio of the extract may be changed appropriately.
  • the use amount of roasted and germinated barley may be increased, the use amount of grains having a high content of raffinose may be increased, or the roasting conditions of the grain may have a high L value. It may be prepared to be When it is desired to reduce the content of raffinose, it is necessary to reduce the use of roasted and germinated barley, to reduce the use of grains having a low content of raffinose, or to treat with an adsorbent having an ability to adsorb saccharides. do it.
  • the use amount of grains having a high starch content may be increased, the roasting conditions of the grains may be adjusted to increase the L value, or the roasted barley extraction may be performed. It may be sufficient to lengthen the time.
  • the soluble solid content is a value obtained by measuring the concentration of the total soluble solid content in the beverage with a sugar refractometer, and refers to "Brix".
  • the soluble solid content is a value measured at 30 ° C. using, for example, a digital differential densitometer DD-7 (manufactured by Atago Co., Ltd.).
  • the soluble solid content of the beverage according to the present embodiment is not particularly limited, but the lower limit of the soluble solid content is preferably 0.30 mass% or more, and more preferably, from the viewpoint of imparting sweetness and body feeling (drinkiness). It is 0.30 mass% or more.
  • the upper limit of the soluble solid content is preferably 0.45% by mass or less from the viewpoint of suppressing the occurrence of floc.
  • the soluble solid content may be adjusted as appropriate by changing the roasting conditions of grains and the extraction conditions of grains, and may be adjusted by adding soluble solids. For example, when it is desired to increase the soluble solid content, extraction time of roasted barley may be extended, or an appropriate amount of carbonate (sodium hydrogen carbonate etc.) may be added at the time of extraction. For example, in the case of adding sodium hydrogen carbonate, an appropriate amount such that the soluble solid content becomes a desired value may be selected from the range of 0.25 g to 6 g per 1 L of the extraction solvent. By adjusting the pH of the extraction solvent by the addition of a carbonate (such as sodium hydrogen carbonate), it becomes easy to obtain a large amount of soluble solids.
  • a carbonate such as sodium hydrogen carbonate
  • the method for producing a beverage according to the present embodiment can adopt a general method, and if necessary, a roasting step of roasting grains, an extraction step of extracting roasted grains to obtain an extract, extraction It includes a blending step of blending water and various additives into a liquid, a heating and sterilization step of heating and sterilizing the blended beverage, and a container filling step of filling the blended beverage into a container.
  • roasting process A common roasting method can be adopted, and a suitable roasting method (roasting time, roasting temperature, etc.) is selected to obtain the desired content of sugars and starch, EBC, turbidity (A 720), etc. It should be done.
  • a suitable roasting method for example, hot air roasting, direct fire roasting, sand roasting, far infrared roasting and the like can be mentioned.
  • the roasted grain may be transferred to the extraction step as it is in the hole or may be crushed and transferred to the extraction step.
  • the L value of roasted and germinated barley is preferably 20 to 40, more preferably 24 to 34, and still more preferably 27 to 31.
  • the L value is measured using a color difference meter ZE-2000 (manufactured by Nippon Denshoku Kogyo Co., Ltd.).
  • grains other than roasted and germinated barley may be used, and as grains other than germinated barley, for example, barley such as barley, barley, wheat, etc.
  • Brown rice, rice such as sprouted brown rice, beans such as black beans, bubbles, millet and the like can be used. These may be used alone or in combination of two or more.
  • wheat and barley are preferable from the viewpoint of obtaining a beverage with high palatability, and barley and barley are particularly preferably used from the viewpoint of palatability.
  • barley and barley have high nutritional value of carbohydrate and contain more protein than rice and other barley, they are known to activate metabolism in the body and are preferably used.
  • the stalk-worm contains a koikusenolide as an anti-ulcer component and a coixol as a component which suppresses attraction.
  • Antioxidant action, skin-refining action, wart action, and the like are known as the effects of moth barley, and it is preferably used.
  • Cereals are harvested at desired times and subjected to appropriate treatments such as drying, threshing, roasting, grinding and the like. By roasting, the Maillard reaction between sugar contained in cereals and proteins is likely to occur, and aroma and brown color are enhanced.
  • Camellia sinensis species are fermented tea (black tea), semi-fermented tea (such as oolong tea), non-fermented tea (such as green tea), post-fermented tea (such as puar tea), and tea leaves with different flavor qualities depending on the fermentation conditions. It is known to be.
  • plants other than Camellia sinensis species include, for example, tomorrow leaves, guava, persimmons, persimmons, wolfberry, wormwood, amachan, persimmon, persimmon leaf, persimmon, persimmon, young barley, senso, dokudami, plantain, honeysuckle, persimmon, There may be mentioned oyster oysters, kawara-ketsumei, gymnema sylvesta, yellow tea (walnut family), green tea (rose family), gymnema, rooibos, ruffuma, dandelion, peppermint, moth earth, ginkgo, pine needles, lotus, olive and the like. These may be used alone or in combination of two or more.
  • the raw material of the extract it is preferable to select and use at least one or more kinds from a plurality of kinds of grains in addition to the germinated barley so that the content of the six kinds of sugars and starch satisfies the above mentioned range.
  • the amount of roasted and germinated barley used is preferably 0.5 to 5.5, and more preferably 1 per liter of beverage, in order to suppress the occurrence of floc while improving the preference such as sweetness and aroma.
  • the content is from 0 to 4.5 g, more preferably from 1.5 to 3.5 g.
  • a general extraction method can be adopted, and if an appropriate extraction method (extraction magnification, extraction temperature, extraction time, etc.) is selected in order to obtain desired sugar content, EBC, and turbidity (A 720) Good.
  • an appropriate extraction method extraction magnification, extraction temperature, extraction time, etc.
  • conventionally known extraction methods such as steam distillation, liquefied carbon dioxide gas extraction, alcohol extraction, hot water extraction and the like can be used.
  • the type of extraction solvent used for the extraction is not particularly limited, but it is preferable to use one which has been purified by deionized exchange treatment or distilled water. These are inexpensive, easy and safe to prepare and provide for extraction equipment.
  • ethanol and other hydrophilic organic solvents are mentioned as extraction solvents other than water.
  • the extraction ratio (the ratio of the extraction solvent to the raw material) is not particularly limited. The less the amount of raw material (grain) used with respect to the water used for extraction, the smaller the intensity of taste, the intensity of aroma and the intensity of sweetness of the resulting extract. As the amount of the raw material (grain) used increases, the resulting extract has a greater flavor, flavor and sweetness. For this reason, the extraction ratio is generally adjusted to an optimal amount in order to extract it from the roasted raw material (cereal).
  • the extraction temperature is not particularly limited, but is preferably, for example, 80 ° C. or more and 100 ° C. or less. If extraction is performed in the above temperature range, the extraction efficiency is high.
  • the extraction time is also not particularly limited, but is preferably in the range of 5 minutes to 1 hour. If an extract is obtained at the above-mentioned extraction time, it tends to be easy to extract each ingredient of sweetness and fragrantness, suppressing the flavor change and dissipation of an aroma component by heat. This makes it easy to obtain a tea beverage excellent in palatability.
  • the obtained extract can be provided as it is as the beverage of the present invention, but adjustment and / or dilution or the like of pH and soluble solid may be appropriately performed on the obtained extract.
  • antioxidants, perfumes, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, inorganic salts, dyes, emulsifiers, preservatives, seasonings, quality stabilizers And the like may be included.
  • the obtained extract may be appropriately heat-sterilized, etc., and filled in a container for storage.
  • the container include a molded container mainly made of polyethylene terephthalate (so-called plastic bottle), a paper container combined with a metal foil or a plastic film, a metal can, a bottle and the like.
  • the method for suppressing flock generation of a beverage suppresses flock generation of a beverage by adjusting the content of raffinose and the turbidity (A720) in a beverage containing the extract of roasted grain which has been germinated. It is a method.
  • the grain as described above, barley such as barley, buckwheat, wheat etc., rice such as brown rice, sprouted brown rice etc., beans such as black beans, rubble, millet etc. are preferably mentioned.
  • the occurrence of flocs can be suppressed by adjusting the content and the turbidity of raffinose, and visual superiority can be secured. .
  • Extracts 1 to 8 Using a column-type extractor, add crude water to the roasted grains and roasted germinated barley (L value: 29.74) in the amounts shown in Table 1 to obtain a crude solution, Sodium ascorbate and sodium hydrogen carbonate (sodium bicarbonate) were added to obtain extracts 1 to 8. The unit of the numbers in Table 1 is [g / L]. Extracts 1 and 8 do not contain the extract of roasted and germinated barley.
  • Comparative Example 1 and Reference Example Extract 1 shown in Table 1 was used as the beverage of Comparative Example 1, and Extract 8 was used as the beverage of the reference example.
  • the contents of each saccharide and starch in the beverages of Comparative Example 1 and Reference Example, Brix, turbidity (A 720), EBC, and haze are as shown in Table 2.
  • Extracts 2 to 7 shown in Table 1 were appropriately formulated to obtain the beverages of Examples 1 to 5 and Comparative Example 2.
  • the contents of each saccharide and starch, Brix, turbidity (A 720), EBC and haze in the beverages of Examples 1 to 5 and Comparative Example 2 are as shown in Table 2.
  • content of a starch was measured by the enzyme method quantification using F kit starch, as shown below.
  • haze is a value when a sample is put in a cell (10 mm ⁇ 40 mm) and measured at 20 ° C. using a haze meter NDH2000 (manufactured by Nippon Denshoku Co., Ltd.).
  • Solution I A solution of “F-kit starch” bottle 1 (approximately 100 mg lyophilized product: citric acid buffer, pH approximately 4.6; approximately 84 U of enzyme amyloglucosidase (AGS)) in 6 ml of distilled water.
  • Solution II "F-kit” bottle 2 (about 5 g powder; triethanolamine buffer, pH about 7.6; nicotinamide adenine dinucleotide phosphate (NADP) about 75 mg: adenosine triphosphate (ATP) about 190 mg
  • Solution III Bin 3 of "F-kit starch” (0.7 ml suspension: about 200 U of hexokinase (HK); about 100 U of glucose-6-phosphate dehydrogenase (G6P-DH)).
  • Table 3 shows the sensory evaluation immediately after the preparation of each beverage and the evaluation of the occurrence of floc two weeks after heating. For each evaluation, ten panelists who received specialized training conducted seven-level evaluations of 1 to 7 according to the following evaluation criteria, and made the average score of the evaluation points of each panel.
  • the beverages of Examples 1 to 5 having a raffinose content of 1.5 to 9.5 ppm, an EBC of 10 or more, and a turbidity (A720) of 0.04 or less were roasted and germinated barley. Containing the extract of cereals contained, the taste intensity, smell, sweetness, flavor is increased, while the taste (total taste) is increased, while the occurrence of floc is suppressed I understand.
  • the beverages of Examples 1 to 3 in which the fructose content is 2 to 15 ppm, the glucose content is 4 to 30 ppm, the sucrose content is 3 to 17 ppm, and the maltose content is 5 to 40 ppm are It can be seen that the occurrence of is more reliably suppressed.
  • the beverage of Comparative Example 2 in which the content of raffinose was excessive and the turbidity (A720) was excessive the occurrence of floc was noticeable.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention aborde le problème consistant à fournir : une boisson qui contient un extrait d'orge torréfié, germé et dans lequel il est possible de supprimer l'apparition de flocons ; et un procédé pour supprimer l'apparition de flocons dans une boisson. La présente invention concerne une boisson à base de thé et de céréale conditionnés dans un récipient contenant un extrait de céréales comprenant de l'orge torréfié et germé, la teneur en raffinose de la boisson étant de 1,5 à 9,5 ppm, l'EBC étant de 10 ou plus, et la turbidité (a720) étant de 0,04 ou moins. La présente invention concerne également un procédé pour supprimer l'apparition de flocons dans la boisson par ajustement de la teneur en raffinose et de la turbidité (a720) dans une boisson à base de thé contenant un extrait de céréale torréfiée et germée.
PCT/JP2018/025588 2017-08-04 2018-07-05 Boisson et procédé pour supprimer l'apparition de flocons dans une boisson WO2019026536A1 (fr)

Applications Claiming Priority (2)

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JP2017-151450 2017-08-04
JP2017151450A JP7029246B2 (ja) 2017-08-04 2017-08-04 飲料及び飲料のフロック発生を抑制する方法

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007330190A (ja) * 2006-06-16 2007-12-27 Asahi Soft Drinks Co Ltd 茶飲料の製造方法および茶飲料
WO2008123214A1 (fr) * 2007-03-26 2008-10-16 Suntory Holdings Limited Boisson à base d'un mélange de thés conditionnée dans un récipient
JP2012170375A (ja) * 2011-02-18 2012-09-10 Ito En Ltd 容器詰麦茶飲料
JP2017000020A (ja) * 2015-06-05 2017-01-05 アサヒ飲料株式会社 容器詰茶飲料及びフロック発生抑制方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007330190A (ja) * 2006-06-16 2007-12-27 Asahi Soft Drinks Co Ltd 茶飲料の製造方法および茶飲料
WO2008123214A1 (fr) * 2007-03-26 2008-10-16 Suntory Holdings Limited Boisson à base d'un mélange de thés conditionnée dans un récipient
JP2012170375A (ja) * 2011-02-18 2012-09-10 Ito En Ltd 容器詰麦茶飲料
JP2017000020A (ja) * 2015-06-05 2017-01-05 アサヒ飲料株式会社 容器詰茶飲料及びフロック発生抑制方法

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TW201909750A (zh) 2019-03-16
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JP7029246B2 (ja) 2022-03-03

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