Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
  • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
  • A23F5/10—Treating roasted coffee; Preparations produced thereby
  • A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
  • A23L11/60—Drinks from legumes, e.g. lupine drinks
  • A23L11/65—Soy drinks
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/66—Proteins

Definitions

• the present invention relates to a packaged beverage.
• Patent Document 1 describes a technology for masking the unpleasant taste of pressurized heat sterilization by incorporating sucralose, and also describes its application to soy milk foods and soy milk beverages.
• Patent Document 2 is an application relating to a fermented soy milk-containing beverage that contains fermented soy milk fermented with lactic acid bacteria and enzyme-treated soy milk obtained by hydrolyzing soy milk.
• Patent Document 3 is an application relating to a packaged black tea beverage containing soy milk, and discloses a technique for enhancing the flavor and aroma of soy milk by blending acyclic dextrin.
• Patent Document 4 describes a technology for suppressing the heat deterioration odor of packaged soy milk beverages by adding finely ground roasted tea leaves.
• patent documents 5 to 7, for example, disclose techniques for producing flavorful soy milk and soy beverages.
• the objective of the present invention is to provide a flavorful packaged beverage containing vegetable milk, more specifically, a beverage, particularly a latte, in which the undesirable flavors derived from vegetable milk are suppressed.
• Patent Document 1 may result in a particular sweetness quality that is not preferred.
• Patent Document 2 describes a method for suppressing the unpleasant sourness of the fermented soy milk beverage itself by mixing enzyme-treated soy milk and fermented soy milk in a mass ratio of 4 or less:1, but does not disclose any technology related to improving the flavor of packaged beverages containing unfermented vegetable milk.
• the object of Patent Document 3 is to enhance the favorable flavor and aroma of soy milk, but does not provide a method for suppressing the unpleasant flavor caused by heating.
• the technology of Patent Document 4 is limited to applications in which the aroma and flavor of roasted green tea is imparted, and is not a general-purpose method.
• the inventors conducted extensive research and discovered that by blending a lactic acid bacteria fermentation product of a plant extract, which has been separately prepared, with plant milk as a beverage ingredient, it is possible to mask the negative aroma and produce packaged beverages such as lattes with good flavor, thus completing the present invention.
• the present invention provides: 1. A packaged beverage containing plant milk and a lactic acid bacteria fermentation product of a plant extract. 2. The packaged beverage according to 1, wherein the raw material of the plant extract is one or more selected from the group consisting of soybeans, almonds, oats, peas, mung beans, and broad beans. 3. A packaged beverage containing 0.01 part by weight or more of a lactic acid bacteria fermentation product of a plant extract per part by weight of protein derived from vegetable milk. 4. A packaged beverage containing 0.01 to 50 parts by weight of a lactic acid bacteria fermentation product of a plant extract per 1 part by weight of protein derived from vegetable milk. 5.
• a flavor-improving composition for beverages using packaged plant milk which is obtained by fermenting a water extract of one or more raw materials selected from the group consisting of soybeans, almonds, oats, peas, mung beans, and broad beans with lactic acid bacteria.
• a method for improving the flavor of a bottled beverage containing plant milk comprising blending a lactic acid bacteria fermentation product of a plant extract.
• a method for improving the flavor of a bottled beverage containing vegetable milk comprising blending 0.01 part by weight or more of a lactic acid bacteria fermentation product of a plant extract per 1 part by weight of protein derived from vegetable milk. 12.
• a method for improving the flavor of a bottled beverage containing vegetable milk comprising blending 0.01 to 50 parts by weight of a lactic acid bacteria fermentation product of a plant extract per 1 part by weight of protein derived from vegetable milk. 13.
• a method for improving the flavor of a bottled beverage containing vegetable milk comprising blending 0.01 to 10 parts by weight of a lactic acid bacteria fermentation product of a plant extract per 1 part by weight of protein derived from vegetable milk.
• a method for improving the flavor of a bottled beverage containing vegetable milk comprising blending 0.01 to 1 part by weight of a lactic acid bacteria fermentation product of a plant extract per 1 part by weight of protein derived from vegetable milk.
• a method for producing a packaged beverage comprising a step of mixing raw materials containing plant milk and a lactic acid bacteria fermentation product of a plant extract, and sterilizing the mixture by heating.
• a method for producing a packaged beverage comprising: a plant extract fermented by lactic acid bacteria, the plant extract being fermented in an amount of 0.01 part by weight or more in terms of protein per part by weight of protein derived from plant milk.
• a method for producing a packaged beverage comprising: a plant extract fermented by lactic acid bacteria in an amount of 0.01 to 50 parts by weight in terms of protein per part by weight of protein derived from vegetable milk. 19.
• a method for producing a packaged beverage comprising: a plant extract fermented by lactic acid bacteria in an amount of 0.01 part by weight or more and 1 part by weight or less in terms of protein per part by weight of protein derived from vegetable milk. 20. The method according to any one of 16 to 19, wherein the beverage is a latte. 21. The method for producing a packaged beverage according to 16, wherein the vegetable milk is blended as an oil-in-water emulsion containing at least vegetable milk and an edible oil or fat. It is.
• the present invention makes it possible to provide packaged beverages such as plant milk lattes that have good flavor even after undergoing a sterilization process using high-temperature heating.
• Plant milk The present invention relates to a packaged beverage containing vegetable milk as a raw material.
• plant-based milk is a product obtained by extracting the ingredients of a plant using water or an aqueous solvent, and is sometimes called vegetable milk or plant milk.
• these can also be used by dispersing them in water after removing part of the water and concentrating them, or after drying them.
• Isolated vegetable protein, powdered vegetable protein, etc. in which protein components are extracted at a high concentration and with a high purity, can also be dispersed in water.
• Raw materials containing water-insoluble ingredients (okara, dietary fiber), such as soy flour, dispersed in water can also be used.
• Low-fat soy milk with reduced lipid content and soy milk cream with high lipid content can also be used.
• plant raw materials include milks based on beans, grains, nuts, seeds, etc., such as soybeans, peas, chickpeas, mung beans, rice, oats, peanuts, coconuts, cashew nuts, walnuts, pecan nuts, macadamia nuts, almonds, hazelnuts, candlenuts, Brazil nuts, hickory, pistachios, rapeseed, castor, cottonseed, linseed, sesame, lupine, safflower, avocado, palm kernel, sunflower, and shea nuts, and combinations of multiple beans, peas, chickpeas, chickpeas, mung beans, rice, oats, peanuts, coconut, cashew nuts, walnuts, pecan nuts, macadamia nuts, almonds, hazelnuts, candlenuts, Brazil nuts, hickory, pistachios, rapeseed, castor, cottonseed, linseed, sesame
• dairy products such as cow's milk can also be used in the beverage.
• An example of an embodiment is one in which the plant-derived protein accounts for 50% by weight or more, preferably 70% by weight or more, and more preferably 90% by weight or more of the total protein in the beverage.
• a plant extract more specifically, a water (or aqueous solvent) extract from a plant raw material that has been fermented with lactic acid bacteria is used, and this is referred to as a "lactic acid bacteria fermentation product of a plant extract.”
• plant extract as used herein includes substantially the same scope as the term “plant milk” in the previous section, and is defined in the same manner.
• examples of the "plant extract” include water extracts from plant raw materials, their aqueous solutions or aqueous dispersions, concentrated or dried products, isolated plant proteins, powdered plant proteins, soybean powder, and the like, and further dispersions of these in water, low-fat soy milk, soy milk cream, and the like.
• the raw materials for the "plant extract” there are no particular limitations on the raw materials for the "plant extract”, and any of the plants exemplified in the description of the plant milk in the previous section can be used.
• one or more selected from the group consisting of soybeans, almonds, oats, peas, mung beans, and broad beans are preferred.
• soybeans low-fat soy milk, unadjusted soy milk
• almonds almonds
• peas and broad beans
• the plants used as raw materials for the "plant milk” and “plant extract” in the same beverage may be the same or different.
• the "plant extract” is an aqueous solution, it is used as is or appropriately diluted with water, and when it is a concentrate or powder, it is dispersed or dissolved in water as appropriate and fermented with lactic acid bacteria to obtain a "lactic acid bacteria fermentation product of a plant extract.” Fermentation may be carried out after appropriate addition of auxiliary materials such as sugars and oils and fats, or it may be fermented as an oil-in-water emulsion containing these.
• auxiliary materials such as sugars and oils and fats
• the "lactic acid bacteria fermentation product of a plant extract” in the present invention is a flavor improving composition that has a function of improving the flavor of a bottled beverage containing plant milk.
• the flavor improving effect is observed even in the case of a lactic acid bacteria fermentation product of a dairy product such as milk, it is preferable to use a plant raw material in terms of the overall flavor balance.
• the lactic acid bacteria used in the lactic acid fermentation are not particularly limited, and general lactic acid bacteria used in normal fermented milk, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus plantarum, Lactobacillus san francisco, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus culbatus, Lactobacillus brevis, Lactobacillus hilgardii, Lactobacillus casei, Lactobacillus luteri, Streptococcus thermophilus, Streptococcus lactis, Lactococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Leuconostoc mesenteroides, Leuconostoc cremoris, and Bifid
• Fermentation conditions and methods are not particularly limited, and known methods can be used as appropriate.
• fermentation temperature can be 5°C to 50°C, more preferably 10°C to 50°C, and even more preferably 20°C to 45°C.
• Fermentation time can be 1 hour to 30 hours, more preferably 2 hours to 20 hours, and even more preferably 3 hours to 15 hours, and final pH can be 4.5 to 5.
• the technology of the present invention can be applied to beverages in general, but its effects are particularly pronounced in bottled beverages which are filled into sealed containers, sealed, heat sterilized, and then distributed and sold.
• the heat sterilization of the packaged beverage in the present invention is not particularly limited as long as it meets the conditions set forth in the applicable laws and regulations (Food Sanitation Act in Japan). Examples include retort sterilization, high temperature short time sterilization (HTST), and ultra-high temperature sterilization (UHT).
• the heat sterilization method can also be appropriately selected depending on the type of container for the packaged beverage, and UHT sterilization is preferable when a PET bottle is used as a beverage container.
• heating device or heating method there are also no particular limitations on the heating device or heating method, and known methods can be used, such as direct heating methods such as a steam injection type in which steam is directly blown in and a steam infusion type in which a beverage is heated by injecting it into steam, and an indirect heating method using a surface heat exchanger such as a plate or tube.
• direct heating methods such as a steam injection type in which steam is directly blown in and a steam infusion type in which a beverage is heated by injecting it into steam
• a surface heat exchanger such as a plate or tube.
• the amount of plant milk in the beverage is not particularly limited, but can be exemplified as 0.01% by weight or more, preferably 0.03% by weight or more, more preferably 0.05% by weight or more as protein. Also, can be exemplified as 0.05% by weight or more, preferably 0.1% by weight or more as the total amount of protein and carbohydrate. There is no particular upper limit, and it can be appropriately adjusted taking into consideration the flavor balance and physical properties (precipitation) of the bottled beverage, but can be exemplified as 3% by weight or less, 2% by weight or less, more preferably 1% by weight or less, most preferably 0.5% by weight or less as protein.
• the type of beverage is not particularly limited, and examples include beverages that are primarily made of plant milk or that are diluted with water, and further those that are flavored with fruit or chocolate, lattes that are primarily made of coffee, black tea, matcha, roasted green tea, etc. and contain 0.1 to 50% by weight of plant milk, plant-based lattes, and plant milk lattes.
• the negative aroma and flavor of plant milk generated by heating tends to impair compatibility with coffee, black tea, and other teas.
• the amount of the "lactic acid bacteria fermentation product of plant extract” is not particularly limited and can be adjusted appropriately depending on the amount of plant milk and the flavor balance of the beverage, but it is desirable to blend the plant extract, i.e., the protein derived from the plant raw material (before fermentation), at 0.001% by weight or more, preferably 0.002% by weight or more.
• the upper limit can be 3% by weight or less, 2% by weight or less, and more preferably 1% by weight or less, or 0.5% by weight or less. It is also desirable to incorporate the total amount of protein and carbohydrates at 0.002% by weight or more, preferably 0.003% by weight or more.
• the blending ratio of these in the beverage is not particularly limited, but in order to obtain a flavor improving effect, an example is a blend in which the weight ratio of the protein derived from the "lactic acid bacteria fermentation product of a plant extract", i.e., the protein derived from the plant raw material (before fermentation) is 0.01 or more, preferably 0.02 or more, and more preferably 0.03 or more, when the protein derived from the plant milk is taken as 1.
• the effect of the present invention can be maximized.
• the blending amount may be appropriately adjusted while taking into consideration the flavor balance of the entire beverage, and there is no particular upper limit.
• the weight ratio of the protein derived from the "lactic acid bacteria fermentation product of plant extract", i.e., the protein derived from the plant raw material (before fermentation) when the protein derived from the plant milk is taken as 1 can be 50 or less, more preferably 40 or less, 30 or less, 20 or less, 10 or less, and even more preferably 5 or less, 1 or less, or 0.5 or less.
• the "lactic acid bacteria fermentation product of a plant extract" of the present invention is not only used in a container packed together with plant milk and heat sterilized to produce a beverage product, but also in an embodiment in which it is added directly to the bottled plant milk.
• packaged plant milk refers to heat-sterilized plant milk that is generally distributed (including for commercial use), and an example of such a form would be a cafe chain that mixes commercially available soy milk with the "lactic acid bacteria fermentation product of a plant extract" of the present invention and serves it as a beverage such as a latte.
• Edible oils and fats are sometimes used in beverages for the purpose of imparting body, flavor, good mouthfeel, and satisfying drinking experience. Examples of applications include caffe latte, black tea latte, and matcha latte.
• the edible fat or oil used here has the advantage that the emulsified state of the beverage is stable and the process can be simplified by blending an edible fat or oil that has been previously prepared as an oil-in-water emulsion. In general beverage manufacturing processes, a pre-prepared oil-in-water emulsion that has been heat-sterilized is often used.
• the oil content of the oil-in-water emulsion is not particularly limited as long as the emulsion maintains its stability, but may be, for example, 5 to 50% by weight, preferably 10 to 46% by weight.
• the plant milk of the present invention can be used alone as a raw material for beverages, or can be used as a part of the raw materials for the oil-in-water emulsion described above. These methods can also be used in combination.
• When used as a raw material for an oil-in-water emulsion it will undergo at least two heat sterilization steps, namely heat sterilization as an oil-in-water emulsion and heat sterilization in the beverage production process. In other words, it can be said that these conditions are more likely to produce negative aromas derived from vegetable milk.
• the "lactic acid bacteria fermentation product of a plant extract" in the present invention can be used as a part of the raw materials for an oil-in-water emulsion, or can be added separately as a raw material for a beverage.
• the edible fats and oils used in the oil-in-water emulsion are not particularly limited, and examples thereof include vegetable fats and oils such as soybean oil, rapeseed oil, canola oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, peanut oil, kapok oil, olive oil, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, and cocoa butter, as well as animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil. Any of the above-mentioned fats and oils may be used alone or in mixture, or processed fats and oils that have been subjected to processing such as hardening, fractionation, and interesterification may be used. In the case of beverages using vegetable milk, vegetable oils and fats may be used as the main ingredient in the product design.
• auxiliary materials such as emulsifiers, flavorings, thickening polysaccharides, gelling agents, salts, chelating agents, pigments, and sugars can be appropriately blended into the oil-in-water emulsion as long as they do not impair the effects of the present invention.
• the method for producing the oil-in-water emulsion may be the same as usual, for example, by melting fats and oils and dissolving oil-soluble raw materials in the fats and oils to prepare an oil phase.
• water-soluble raw materials are dissolved in water to prepare an aqueous phase, which is stirred with a homogenizer or the like, and the oil phase is added to prepare an oil-in-water emulsion, which is then emulsified with a high-pressure homogenizer. Heat sterilization is then performed.
• Raw materials such as powdered ingredients and sugars are dissolved in warm water and mixed by stirring.
• auxiliary ingredients such as emulsifiers, flavorings, thickening polysaccharides, gelling agents, salts, chelating agents, pH adjusters, and colorings are appropriately added and mixed uniformly. After heating and homogenization, the mixture is filled into containers and heat sterilized.
• a lactic acid bacteria starter containing a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus was added to each aqueous solution at 0.01%, and fermented at 37°C to 40°C for approximately 5 hours.
• the fermented liquid was adjusted to pH 4.8 ⁇ 0.1 and used for subsequent studies as "lactic acid bacteria fermentation products of plant extracts" A to J.
• the raw materials used in the table are as follows, and the vegetable milk-derived protein content in the oil-in-water emulsion was calculated to be 0.9%, with the total amount of protein and carbohydrates being 2.6%.
• Vegetable oil Refined coconut oil (Fuji Oil) Oat milk: "NEXT MILK” (Next Meats), protein 3.3%, carbohydrates 16.3%
• a beverage was prepared with a composition equivalent to 0.09% protein derived from plant milk (contained in an oil-in-water emulsion) and 0.039% protein derived from the lactic acid bacteria fermentation product of a plant extract (F only: 0.019%).
• dextrin and sugar were added to 700g of water (warm water) while stirring (8000 rpm) with a homogenizer, and the oil-in-water emulsion, lactic acid bacteria fermentation product of plant extract, coffee extract, pH adjuster, and flavoring were added in that order and mixed.
• the coffee extract and pH adjuster were mixed beforehand.
• the temperature was adjusted to 60°C, and after holding for 5 minutes, the pH was measured (PH7.0 ⁇ 0.1), warm water was added to adjust the weight to 1 kg, homogenized (15 MPa), and 190g was filled into cans, followed by retort sterilization (130°C, 10 seconds) to prepare a vegetable-based cafe latte beverage. After cooling, the beverage was stored at room temperature (20°C). A control was prepared by not incorporating any of the plant extracts or lactic acid bacteria fermentation products.
• Example 11 According to the preparation procedure of the "lactic acid bacteria fermentation product of plant extract” described above, "lactic acid bacteria fermentation product of plant extract K” (protein concentration 3.9%) was prepared with the composition shown in Table 6. Using this, a packaged caffe latte beverage was similarly produced and subjected to a sensory evaluation. The score was "4", and the flavor-improving effect was observed even in the lactic acid bacteria fermentation product in which extracts of multiple plant raw materials were used in combination.
• Comparative Example pH adjustment with acid Aqueous solutions with a protein concentration of 3.9% were prepared using the same ingredients and compositions as A to D in Table 2, and the pH was adjusted to 4.8 with acid (lactic acid) without lactic acid fermentation. These were designated “acidic compositions A to D.” The compositions are shown in Table 7. A caffe latte beverage was prepared in the same manner as above, except that the "lactic acid bacteria fermentation product of plant extract” in Table 4 was replaced with this "acidic composition,” and a sensory evaluation was performed. Although the flavor tendency changed slightly in both cases, as shown in the evaluation results in Table 8, there was no effect of masking the negative flavor, and no flavor improving effect was observed.
• lactic acid bacteria fermentation product A of plant extract Using "lactic acid bacteria fermentation product A of plant extract,” the effects of different amounts added (mixed amounts) were confirmed.
• the beverage formulations were as shown in Table 4, with the amounts of lactic acid bacteria fermentation product A of plant extract being 1 part (corresponding to Example 1), 0.54 parts, 0.26 parts, and 0.13 parts (Examples 12 to 14), and the amount of water was adjusted to make the total 100 parts for each.
• Packaged beverages (caffe latte) were prepared in the same manner as described above, and sensory evaluation was performed. The results are shown in Table 9. A clear effect was observed at each added amount, and it was confirmed that even a very small amount was effective.

Landscapes

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

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=90830749

Family Applications (1)

Country Status (2)

Cited By (1)

Citations (7)

• 2023
  • 2023-10-23 JP JP2024553046A patent/JPWO2024090385A1/ja active Pending
  • 2023-10-23 WO PCT/JP2023/038217 patent/WO2024090385A1/ja not_active Ceased

Patent Citations (7)

Also Published As

Similar Documents

Legal Events