WO2019239793A1 - Boisson à haute teneur en alcool, méthode de production de boisson à haute teneur en alcool et méthode d'amélioration de la saveur d'une boisson à haute teneur en alcool - Google Patents

Boisson à haute teneur en alcool, méthode de production de boisson à haute teneur en alcool et méthode d'amélioration de la saveur d'une boisson à haute teneur en alcool Download PDF

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Publication number
WO2019239793A1
WO2019239793A1 PCT/JP2019/019753 JP2019019753W WO2019239793A1 WO 2019239793 A1 WO2019239793 A1 WO 2019239793A1 JP 2019019753 W JP2019019753 W JP 2019019753W WO 2019239793 A1 WO2019239793 A1 WO 2019239793A1
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Prior art keywords
content
flavor
alcohol
alcoholic beverage
brandy
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PCT/JP2019/019753
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English (en)
Japanese (ja)
Inventor
淳哉 坂口
齋藤　浩二
Original Assignee
サッポロビール株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サッポロビール株式会社 filed Critical サッポロビール株式会社
Priority to CN201980039997.2A priority Critical patent/CN112771145A/zh
Priority to JP2020525370A priority patent/JP7044876B2/ja
Priority to KR1020207032179A priority patent/KR20200137011A/ko
Publication of WO2019239793A1 publication Critical patent/WO2019239793A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
    • C12F3/00—Recovery of by-products
    • C12F3/06—Recovery of by-products from beer and wine
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to a high alcohol beverage, a method for producing a high alcohol beverage, and a method for improving the flavor of a high alcohol beverage.
  • Patent Document 1 discloses that in the process of producing a high alcoholic beverage having an alcohol concentration of 6 to 12 v / v%, an extract of pericarp or flower or herb is contained in the beverage. A method is described in which it is contained in the range of 0.0001 to 1 w / v%.
  • the high alcoholic beverage as described in Patent Document 1 has a high alcohol content, usually, the savory flavor of alcohol is strongly felt.
  • the clean flavor (clean feeling) expected of the high alcoholic beverage is greatly reduced.
  • the present invention has a problem of providing a high alcohol beverage, a method for producing a high alcohol beverage, and a method for improving the flavor of a high alcohol beverage, in which a savory flavor is reduced and a refreshing feeling is enhanced. To do.
  • a high alcoholic beverage having an alcohol content of 7 v / v% or more, a brandy flavor content of 0.001 to 0.015 w / v%, and an extract content of less than 2 w / v%.
  • the alcohol content is 7 v / v% or more, contains a brandy flavor, the content of ethyl laurate derived from the brandy flavor is 0.003 to 0.05 mg / L, and the extract content is 2 w / v High alcohol drink that is less than%.
  • the alcohol content is Xv / v% and the content of ethyl laurate derived from the brandy flavor is Zmg / L, Z / X is 0.0003 to 0.007.
  • High alcohol drink is (5) The high alcoholic beverage according to any one of 1 to 4, wherein the alcohol to be contained is one or more of vodka and raw material alcohol.
  • a method for producing a high alcoholic beverage comprising a step of setting the alcohol content to 7 v / v% or more, the brandy flavor content to 0.001 to 0.015 w / v%, and the extract content to less than 2 w / v% .
  • a method for improving the flavor of a high-alcohol beverage comprising 001 to 0.015 w / v% and an extract content of less than 2 w / v%.
  • the savory flavor is reduced and the refreshing feeling is enhanced.
  • the method for producing a high alcoholic beverage according to the present invention it is possible to produce a high alcoholic beverage with a reduced savory flavor and an enhanced refreshing feeling.
  • the flavor improving method of a high alcoholic beverage according to the present invention the savory flavor of the high alcoholic beverage can be reduced and the refreshing feeling can be enhanced.
  • the alcohol content is not less than a predetermined value
  • the content of the brandy flavor is within a predetermined range
  • the content of the extract is less than the predetermined value.
  • the high alcoholic beverage according to the present embodiment is not particularly limited as long as it is a high alcoholic beverage, and examples thereof include a chuhai taste beverage that exhibits a chuhai-like flavor.
  • the high-alcohol beverage according to the present embodiment is lemon, mandarin, grapefruit, orange, lime, citron, pumpkin, sudachi, shiquasa (hirami lemon), kumquat, which is a flavor suitable for the effect of enhancing the refreshing feeling of the present invention. It is preferably a citrus fruit chewy beverage such as citron.
  • the high alcoholic beverage according to the present embodiment contains alcohol.
  • the alcohol may be any alcohol that can be drunk, and as long as the effects of the present invention are not hindered, it is not limited to the type, production method, raw material, etc., but whiskey, brandy, spirits (for example, gin, Vodka, spirits such as rum, and alcohol for raw materials), liqueurs, shochu, etc., and sake, sweet fruit wine, beer and other brewed sake can be used.
  • vodka (barley and rye) Distilled liquor produced by filtering white birch charcoal from cereals, etc.), alcohol for raw materials (distilled liquor with alcohol content exceeding 45 v / v%, distilled from alcohol content)
  • vodka and raw material alcohol is preferred.
  • the effects of the present invention can be further extracted.
  • alcohol refers to ethanol unless otherwise specified.
  • the alcohol content of the high alcoholic beverage according to the present embodiment is preferably 7 v / v% or more, more preferably 7.5 v / v% or more, and even more preferably 8 v / v% or more, It is especially preferable that it is 8.5 v / v% or more.
  • the alcohol content is equal to or higher than the predetermined value, the above-mentioned problem (savory flavor) is clarified, and by synergistically acting with the brandy flavor described later, the effect of enhancing a refreshing feeling is more certain. Can be.
  • the upper limit of the alcohol content of the high alcoholic beverage according to the present embodiment is not particularly limited, for example, 20 v / v% or less, 18 v / v% or less, 16 v / v% or less, 15 v / v% or less, 13 v / v%. Is preferably less than 12, more preferably 12 v / v% or less, and even more preferably 10 v / v% or less.
  • the alcohol content of the high-alcohol beverage according to the present embodiment can be measured based on, for example, the National Tax Agency's prescribed analysis method (decree) 3 sake 3-4 alcohol content (vibrating density meter / gas chromatograph analysis method).
  • the high alcoholic beverage according to the present embodiment contains a brandy flavor.
  • the brandy flavor is a flavor (fragrance) that imparts a brandy-like fragrance, and is a flavor containing ethyl laurate.
  • This brandy flavor reduces the savory flavor peculiar to high alcohol by containing a very small amount in a high alcohol beverage.
  • this brandy flavor surprisingly enhances a refreshing feeling due to the thick alcohol flavor and its own flavor with reduced flavor penetration as described above. Note that this effect is considered to be an effect that cannot be exhibited in a low-alcohol beverage that does not have a thick alcohol flavor (an effect specific to a high-alcohol beverage).
  • JP-A 2007-82491 discloses that the sweetness of a high-intensity sweetener is improved like a sucrose by blending a liqueur flavor with a beverage that does not contain alcohol. The effect is clearly different.
  • the content of the brandy flavor is preferably 0.001 w / v% or more, more preferably 0.003 w / v% or more, and further preferably 0.004 w / v% or more.
  • the content of the brandy flavor is preferably 0.015 w / v% or less, more preferably 0.012 w / v% or less, and further preferably 0.008 w / v% or less.
  • Y / X ⁇ 1000 is preferably 0.10 or more, more preferably 0.30 or more, and further preferably 0.40 or more.
  • Y / X ⁇ 1000 is equal to or greater than a predetermined value, the effect of reducing the savory flavor of alcohol and the effect of enhancing a refreshing feeling can be more reliably exhibited.
  • Y / X ⁇ 1000 is preferably 2.00 or less, more preferably 1.00 or less, and even more preferably 0.80 or less.
  • Y / X ⁇ 1000 is equal to or less than a predetermined value, it is possible to avoid a situation in which the flavor of the brandy flavor itself comes out to the front.
  • the brandy flavor contains Ethyl Laurate. This ethyl laurate constitutes part of the brandy flavor. Therefore, the content of ethyl laurate derived from the brandy flavor can be used as an index instead of the content of the brandy flavor.
  • the content of ethyl laurate derived from a brandy flavor is preferably 0.003 mg / L or more, more preferably 0.005 mg / L or more, and further preferably 0.015 mg / L or more.
  • the content of brandy flavor-derived ethyl laurate is preferably 0.05 mg / L or less, more preferably 0.04 mg / L or less, and even more preferably 0.03 mg / L or less.
  • content of the ethyl laurate derived from the brandy flavor is equal to or less than the predetermined value, it is possible to avoid a situation in which the flavor of the brandy flavor itself appears on the front surface.
  • content of the ethyl laurate derived from the brandy flavor of a high alcoholic beverage can be calculated from the addition amount of the brandy flavor and the content ratio of the ethyl laurate contained in the brandy flavor.
  • Z / X is preferably 0.0003 or more, more preferably 0.001 or more, and further preferably 0.0015 or more.
  • Z / X is preferably 0.007 or less, more preferably 0.005 or less, and still more preferably 0.004 or less.
  • the high alcoholic beverage according to this embodiment may contain an extract.
  • An extract is a non-volatile component contained in a beverage.
  • the extract content is the number of grams of non-volatile components contained in an original volume of 100 cubic centimeters at a temperature of 15 degrees (Sake Tax Act Article 3). If the value of this extract is high, the high alcoholic beverage may be affected by the flavor based on the extract, and the refreshing feeling may be reduced.
  • the extract content is preferably less than 2 w / v% (degrees), more preferably less than 1.5 w / v%, and even more preferably less than 1 w / v%.
  • the lower limit of the extract content is not particularly limited, but is preferably 0.1 w / v% or more, and more preferably 0.4 w / v% or more.
  • the extract content of the high alcohol beverage is, for example, a value calculated by measuring the specific gravity (sake degree) and the alcohol degree according to the Japanese National Tax Agency prescribed analysis method, that is, in a raw capacity of 100 cubic centimeters at a temperature of 15 ° C. It can measure based on the gram number (g / 100 cm ⁇ 3 >) of the non-volatile component contained in.
  • the high alcoholic beverage according to the present embodiment may contain a saccharide.
  • Carbohydrates are carbohydrates minus dietary fiber, specifically, by subtracting the amount of protein, lipids, dietary fiber, ash, alcohol, and moisture from the total weight of high alcoholic beverages. Can be calculated.
  • extract when a large amount of sugar is contained in a beverage, it may be affected by the flavor based on the sugar, and the refreshing feeling may be reduced.
  • the sugar content is preferably less than 2 w / v%, more preferably less than 1.5 w / v%, more preferably less than 1.3 w / v%, and even more preferably less than 1 w / v%.
  • the lower limit of the carbohydrate content is not particularly limited, but is preferably 0.1 w / v% or more, and more preferably 0.4 w / v% or more.
  • a fruit flavor is a flavor that imparts a fruity scent.
  • the fruit flavor include flavors of various fruits, such as lemon, mandarin, grapefruit, orange, lime, citron, pumpkin, sudachi, which are suitable for the effect of enhancing the refreshing feeling of the present invention.
  • Flavors of citrus fruits such as quasar (Hiramon lemon), kumquat and citron are preferred, and lemon flavor is more preferred.
  • the content of the fruit flavor is not particularly limited, but may be, for example, 0.01 w / v% or more, 0.05 w / v% or more, and 3.0 w / v% or less. It may be 1.0 w / v% or less.
  • the high alcoholic beverage according to the present embodiment may be non-foaming or foaming.
  • the foaming property in this embodiment means that the gas pressure at 20 ° C. is 0.5 kg / cm 2 or more, and the non-foaming property means the gas pressure at 20 ° C. is less than 0.5 kg / cm 2. It means that.
  • the high alcoholic beverage according to the present embodiment may contain fruit juice (squeezed fruit juice) when it is a chewy beverage.
  • the fruit from which the fruit juice is derived is not particularly limited, and any fruit may be used as long as it is edible (for example, lemon, mandarin, grapefruit, orange, Citrus fruits such as lime, citron, pumpkin, sudachi, sea quasar (hirami lemon), kumquat, citron, etc.).
  • the high alcohol beverage according to the present embodiment is a sweetener, a high sweetness sweetener, an antioxidant, a flavor, a sour agent, a salt, a food that is usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited.
  • a fiber or the like may be added.
  • the sweetener for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used.
  • the high-intensity sweetener include neotame, acesulfame potassium, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, alitame and the like.
  • antioxidant for example, vitamin C, vitamin E, polyphenol and the like can be used.
  • acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid Etc. can be used.
  • salts examples include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
  • dietary fiber for example, indigestible dextrin, pectin, polydextrose, guar gum degradation product, and the like can be used. And as for each above-mentioned raw material, what is generally marketed can be used.
  • the high alcoholic beverage according to the present embodiment may not include rum (distilled liquor fermented with sugarcane molasses or juice), and may be milk (milk, processed milk, milk beverages, and the like).
  • the embodiment may be an embodiment that does not contain a food or drink utilizing the milk of a mammal, or an embodiment that does not contain egg yolk.
  • the high alcoholic beverage according to the present embodiment has an alcohol content of a predetermined value or more, the brandy flavor content is within a predetermined range, and the extract content is less than the predetermined value.
  • the fresh flavor is reduced and the refreshing feeling is enhanced.
  • the high alcoholic beverage according to the present embodiment can be provided in various containers. By filling high-alcohol beverages in various containers, quality deterioration due to long-term storage can be suitably prevented.
  • quality deterioration due to long-term storage can be suitably prevented.
  • can containers and barrel containers made of metal such as aluminum or steel
  • a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container.
  • the capacity of the container is not particularly limited, and any one currently in circulation can be applied.
  • it is preferable to apply a metal container because it can completely block gas, moisture, and light and maintain stable quality at room temperature for a long time.
  • the manufacturing method of the high alcoholic beverage which concerns on this embodiment includes a mixing process and a post-processing process.
  • the mixing step water, alcohol such as raw material alcohol, brandy flavor, fruit flavor, additives and the like are appropriately added to the mixing tank to produce a mixed liquid.
  • the raw materials may be mixed and adjusted so that the alcohol content, brandy flavor content, extract content, sugar content, and the like are within the predetermined ranges described above.
  • the post-processing step for example, processes such as filtration, sterilization, addition of carbon dioxide gas, filling into a container, and the like are selectively performed as necessary.
  • the filtration process of a post-processing process can be performed with a general filter or a strainer.
  • the sterilization treatment in the post-treatment process is preferably performed by tube sterilization from the viewpoint of the processing speed and the like, but can be applied without being limited thereto as long as the same treatment can be performed.
  • the filling process of a post-processing process is filled in the clean room which maintained the cleanliness to the extent normally performed in manufacture of a drink. And the order of each process in a post-processing process is not specifically limited.
  • each process performed in a mixing process and a post-processing process can be performed with the equipment generally used in order to manufacture RTD drink etc.
  • the method for producing a high alcoholic beverage includes a step of setting the alcohol content to a predetermined value or more, setting the content of the brandy flavor within a predetermined range, and setting the extract content to a value less than the predetermined value. Therefore, it is possible to produce a high alcoholic beverage with a reduced savory flavor and an enhanced refreshing feeling.
  • the flavor improving method for a high alcoholic beverage according to the present embodiment is stunning by setting the alcohol content to a predetermined value or higher, the brandy flavor content within a predetermined range, and the extract content below a predetermined value for the high alcoholic beverage. This is a method for reducing the flavor and enhancing the refreshing feeling. In addition, about content of each component, etc., it is the same as the content demonstrated in above-mentioned "high alcoholic beverage.”
  • the method for improving the flavor of the fruit juice-containing high alcoholic beverage sets the alcohol content to a predetermined value or more, sets the content of the brandy flavor within a predetermined range, and sets the extract content to less than the predetermined value. Therefore, the savory flavor of the high alcoholic beverage can be reduced and the refreshing feeling can be enhanced.
  • Example 1 Next, the present invention will be described with reference to examples that satisfy the requirements of the present invention and comparative examples that do not.
  • Samples were prepared by mixing raw material alcohol, brandy flavor, lemon flavor (only sample 4-2), fructose-glucose liquid sugar, acidulant, water, carbonated water so as to have the contents shown in the table.
  • the gas pressure at 20 ° C. of the sample was 2.0 kg / cm 2 and the content of acidulant was constant.
  • samples 3-1 to 3-4 the content of fructose-glucose liquid sugar was changed to confirm the effect of the extract, but the content of fructose-glucose liquid sugar in other samples was constant. .
  • Body feeling Evaluation criteria
  • the evaluation was made on a 5-point scale, with +2 points for “very strong body feeling”, 0 points for “none” and ⁇ 2 points for “very weak body feeling”. And about a body feeling, it is strengthened, so that a score is high, and it can be judged that it is preferable.
  • Tables 1 to 4 show the blended values and theoretical values of each sample, and the results of each evaluation.
  • surface is the quantity of each raw material actually mix
  • the content of “ethyl laurate” in the table means that the content of ethyl laurate in the brandy flavor used was measured using a gas chromatography mass spectrum, and the content of ethyl laurate in the sample was calculated. The value is the content of ethyl laurate derived from brandy flavor.
  • Example 2 ⁇ Example 2 >> Next, in the case where the alcohol content is changed from Example 1, the present invention will be described by exemplifying an example that satisfies the requirements of the present invention and a comparative example that does not.
  • Samples were prepared by mixing raw material alcohol, brandy flavor, lemon flavor (sample 7-2 only), fructose dextrose liquid sugar, acidulant, water and carbonated water so that the contents shown in the table were obtained.
  • the gas pressure at 20 ° C. of the sample was 2.0 kg / cm 2 and the content of acidulant was constant.
  • samples 6-1 to 6-4 the content of fructose-glucose liquid sugar was changed to confirm the effect of the extract, but the content of fructose-glucose liquid sugar in other samples was constant. .
  • Tables 5 to 7 show the blended values and theoretical values of each sample and the results of each evaluation.
  • surface is the quantity of each raw material actually mix
  • content of “ethyl laurate” in the table means that the content of ethyl laurate in the brandy flavor used was measured using a gas chromatography mass spectrum, and the content of ethyl laurate in the sample was calculated. The value is the content of ethyl laurate derived from brandy flavor.
  • sample 6-1 has a low extract content and a high alcohol savory flavor score, but sample 5-1 (sample with different extract content but no brandy flavor) Therefore, it was judged that the effect of reducing the spicy flavor of alcohol could be exhibited.

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
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Abstract

La présente invention aborde le problème de la fourniture d'une boisson à haute teneur en alcool ayant une dureté réduite et une sensation de fraîcheur améliorée, une méthode de production d'une boisson à haute teneur en alcool, et une méthode permettant d'améliorer la saveur d'une boisson à haute teneur en alcool. La boisson à haute teneur en alcool selon la présente invention a une teneur en alcool de 7 % v/v ou plus, une teneur en arôme de brandy de 0,001 à 0,015 % p/v, et une teneur en extrait inférieure à 2 % p/v. De plus, la méthode de production d'une boisson à haute teneur en alcool selon la présente invention comprend une étape consistant à fixer la teneur en alcool à 7 % v/v ou plus, la teneur en arôme de brandy de 0,001 à 0,015 % p/v, et la teneur en extrait à moins de 2 % p/v.
PCT/JP2019/019753 2018-06-15 2019-05-17 Boisson à haute teneur en alcool, méthode de production de boisson à haute teneur en alcool et méthode d'amélioration de la saveur d'une boisson à haute teneur en alcool WO2019239793A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN201980039997.2A CN112771145A (zh) 2018-06-15 2019-05-17 高酒精饮料及其制造方法以及高酒精饮料的香味提高方法
JP2020525370A JP7044876B2 (ja) 2018-06-15 2019-05-17 高アルコール飲料、高アルコール飲料の製造方法、及び、高アルコール飲料の香味向上方法
KR1020207032179A KR20200137011A (ko) 2018-06-15 2019-05-17 고알코올 음료, 고알코올 음료의 제조 방법 및 고알코올 음료의 향미 향상 방법

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Application Number Priority Date Filing Date Title
JP2018114880 2018-06-15
JP2018-114880 2018-06-15

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WO2019239793A1 true WO2019239793A1 (fr) 2019-12-19

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JP (1) JP7044876B2 (fr)
KR (1) KR20200137011A (fr)
CN (1) CN112771145A (fr)
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WO (1) WO2019239793A1 (fr)

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WO2023008193A1 (fr) 2021-07-30 2023-02-02 サントリーホールディングス株式会社 Boisson alcoolisée gazéifiée

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JP2015019650A (ja) * 2013-07-23 2015-02-02 三和酒類株式会社 水で希釈してアルコール濃度を調整した焼酎の味覚改善方法
JP2015192667A (ja) * 2014-03-25 2015-11-05 麒麟麦酒株式会社 アルコール感の抑制された高アルコール飲料

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JP2000262259A (ja) * 1999-03-19 2000-09-26 Taisho Pharmaceut Co Ltd 飲 料
JP2007082491A (ja) * 2005-09-26 2007-04-05 Taisho Pharmaceut Co Ltd 高甘味度甘味料含有飲料
JP2015019650A (ja) * 2013-07-23 2015-02-02 三和酒類株式会社 水で希釈してアルコール濃度を調整した焼酎の味覚改善方法
JP2015192667A (ja) * 2014-03-25 2015-11-05 麒麟麦酒株式会社 アルコール感の抑制された高アルコール飲料

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023008193A1 (fr) 2021-07-30 2023-02-02 サントリーホールディングス株式会社 Boisson alcoolisée gazéifiée
KR20240038051A (ko) 2021-07-30 2024-03-22 산토리 홀딩스 가부시키가이샤 탄산 알코올 음료

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JP7044876B2 (ja) 2022-03-30
KR20200137011A (ko) 2020-12-08
TWI706033B (zh) 2020-10-01
JPWO2019239793A1 (ja) 2020-12-17
CN112771145A (zh) 2021-05-07

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