JPH06121640A - Method for producing stable coffee beverage - Google Patents
Method for producing stable coffee beverageInfo
- Publication number
- JPH06121640A JPH06121640A JP5100476A JP10047693A JPH06121640A JP H06121640 A JPH06121640 A JP H06121640A JP 5100476 A JP5100476 A JP 5100476A JP 10047693 A JP10047693 A JP 10047693A JP H06121640 A JPH06121640 A JP H06121640A
- Authority
- JP
- Japan
- Prior art keywords
- coffee beverage
- fatty acid
- acid ester
- coffee
- producing
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
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- Tea And Coffee (AREA)
Abstract
Description
本発明は安定なコーヒー飲料の製造法に関する。詳しく
はコーヒー飲料にクエン酸モノグリセライドとポリグリ
セリン脂肪酸エステルを添加することを特徴とする安定
なコーヒー飲料の製造法に関する。The present invention relates to a method for producing a stable coffee beverage. More specifically, it relates to a method for producing a stable coffee beverage, which comprises adding monoglyceride citrate and polyglycerin fatty acid ester to the coffee beverage.
【0001】[0001]
【産業上の利用分野】本発明のコーヒー飲料の製造法
は、人間の食生活においてコーヒー飲料を長期的に保存
しいつでもどこでも簡便に衛生的に飲用することがで
き、かつ経済的に製造する場合に有用なものである。ク
エン酸モノグリセライドとポリグリセリン脂肪酸エステ
ルは食品添加物として認可されており、食品工業におい
ては非常に重要な乳化剤である。INDUSTRIAL APPLICABILITY The process for producing a coffee beverage according to the present invention is intended for the case where the coffee beverage can be stored for a long period of time in human eating habits, can be conveniently and hygienically consumed anytime and anywhere, and can be produced economically. It is useful for. Citric acid monoglyceride and polyglycerin fatty acid ester are approved as food additives and are very important emulsifiers in the food industry.
【0002】[0002]
【従来の技術】乳成分を含むコーヒー飲料はコーヒー水
性抽出液に、砂糖、ブドウ糖などの糖類、脱脂粉乳、全
脂粉乳、牛乳などの乳成分からなり、罐などの容器に入
れた形態で広く実用に供されている。しかしながら、乳
成分を含むコーヒー飲料は長期保存によって、乳成分の
疑集による油の分離や固形物の発生、更には浮遊物を生
成してネックリングを形成する場合などの問題がある。
更には加温式自動販売機での乳成分を含むコーヒー飲料
は、前記の乳化安定性などの問題の他、商業的滅菌によ
って残存する耐熱性細菌胞子の発芽、増殖によるコーヒ
ー飲料の腐敗変質をともなう。このような耐熱性細菌胞
子を死滅させるために、滅菌温度を上げて行なう方法が
あるが、この方法は食品の物理的、化学的性質に悪影響
を与えてしまい、食品としての価値が減少してしまうた
め滅菌温度を一定温度以上に上げることはできない。ま
たショ糖脂肪酸エステルを使用する方法があるが、この
方法は多量のショ糖脂肪酸エステルを添加することによ
り耐熱性細菌胞子の発芽、増殖による品質の劣化は、防
止できるが、コーヒー飲料のpHを中性にする必要があ
る。更に、ショ糖脂肪酸エステルとソルビタン脂肪酸エ
ステルまたはグリセリン脂肪酸エステルを併用する方法
もあるが、酸性下における乳化安定性は不充分であっ
た。BACKGROUND OF THE INVENTION Coffee beverages containing dairy ingredients are widely used in the form of cans such as sugar, glucose and other sugars, skimmed milk powder, whole milk powder, milk and other milk ingredients in an aqueous coffee extract. It is put to practical use. However, coffee beverages containing dairy components have problems such as long-term storage that causes separation of oil due to the collection of dairy components, generation of solids, and formation of necked rings by forming suspended matter.
Furthermore, coffee beverages containing dairy components in a heating type vending machine, in addition to problems such as the above-mentioned emulsion stability, germination of residual thermostable bacterial spores by commercial sterilization, spoilage deterioration of coffee beverages due to proliferation. Accompany. In order to kill such thermostable bacterial spores, there is a method of raising the sterilization temperature, but this method adversely affects the physical and chemical properties of the food and reduces its value as a food. Therefore, the sterilization temperature cannot be raised above a certain temperature. There is also a method of using sucrose fatty acid ester, but this method can prevent deterioration of quality due to germination and growth of thermostable bacterial spores by adding a large amount of sucrose fatty acid ester. Need to be neutral. Further, there is a method of using a sucrose fatty acid ester and a sorbitan fatty acid ester or a glycerin fatty acid ester in combination, but the emulsion stability under acidic conditions was insufficient.
【0003】[0003]
【発明が解決しようとする課題】このようなことから、
乳成分を含むコーヒー飲料が長期にわたって乳化安定性
が良く、しかも滅菌温度条件を上げずコーヒー飲料中に
残存する耐熱性細菌胞子の死滅率を向上させたり、ある
いは滅菌したコーヒー飲料を高温に保存しても耐熱性細
菌胞子の発芽、増殖を抑制する方法の開発が望まれてい
た。本発明は商業的滅菌法によってコーヒー飲料を製造
し、高温保存中において耐熱性細菌胞子の発芽、増殖を
抑制し、しかも長期にわたって乳化安定性の良い方法を
提供するものである。DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
A coffee beverage containing dairy ingredients has good emulsion stability for a long period of time, and the sterilization temperature condition is not raised to improve the killing rate of heat-resistant bacterial spores remaining in the coffee beverage, or the sterilized coffee beverage is stored at a high temperature. However, it has been desired to develop a method for suppressing germination and growth of thermostable bacterial spores. The present invention provides a method for producing a coffee beverage by a commercial sterilization method, suppressing germination and growth of thermostable bacterial spores during high temperature storage, and having good emulsion stability for a long period of time.
【0004】[0004]
【課題を解決するための手段】本発明者らは、コーヒー
飲料の高温における長期間保存中に耐熱性細菌胞子の発
芽、増殖を抑制し、しかも乳化安定性の良いコーヒー飲
料の製造方法を開発する目的で、鋭意研究を行なった結
果クエン酸モノグリセライドとポリグリセリン脂肪酸エ
ステルをコーヒー飲料に添加する製造法を発明した。す
なわち、本発明は安全性の高く食品添加物に認可されて
いるクエン酸モノグリセライドとポリグリセリン脂肪酸
エステルをコーヒー飲料に添加することを特徴とするコ
ーヒー飲料の製造法である。本発明に用いられるクエン
酸モノグリセライドは、クエン酸とグリセリンモノ脂肪
酸エステルとの反応物であって、グリセリンモノ脂肪酸
エステルに用いられる脂肪酸はラウリン酸、ミリスチン
酸、パルミチン酸、ステアリン酸、ベヘニン酸、オレイ
ン酸などの炭素数12〜22の飽和または不飽和の直鎖脂肪
酸であり、これらの脂肪酸は単独またはその混合物でも
よい。本発明に用いられるポリグリセリン脂肪酸エステ
ルは、重合度が2以上のポリグリセリンの脂肪酸エステ
ルである。ポリグリセリン脂肪酸エステルに用いられる
脂肪酸は、ラウリン酸、ミリスチン酸などの炭素数12〜
14の飽和の直鎖脂肪酸であり、これらの脂肪酸は、単独
またはその混合物でもよい。本発明のポリグリセリン脂
肪酸エステルは、重合度が2以上のポリグリセリンのモ
ノ、ジ、トリの脂肪酸エステルであり、なかでもモノ、
ジの脂肪酸エステルが望ましく、これらは単独またはそ
の混合物で用いることができる。本発明に用いられるク
エン酸モノグリセライドはコーヒー飲料に対して、0.01
〜0.5 %(重量部)添加する。好ましくは食品に対して
0.02〜0.2 %(重量部)添加する。0.01%以下の添加量
では本発明の効果がなく、0.5 %以上の添加ではクエン
酸モノグリセライドが食品の風味に影響を与え、更に経
済的にも高価になり望ましくない。本発明に用いられる
ポリグリセリン脂肪酸エステルはコーヒー飲料に対し
て、0.01〜0.5 %(重量部)添加する。好ましくは食品
に対して0.02〜0.3 %(重量部)添加する。0.01%以下
の添加量では本発明の効果がなく、0.5 %以上の添加で
はポリグリセリン脂肪酸エステルが食品の風味に影響を
与え、更に経済的にも高価になり望ましくない。本発明
のクエン酸モノグリセライドとポリグリセリン脂肪酸エ
ステルと共にコーヒー飲料にグリセリン脂肪酸エステ
ル、プロピレングリコール脂肪酸エステル、レシチン、
ソルビタン脂肪酸エステル、ショ糖脂肪酸エステルを配
合しても良い。The present inventors have developed a method for producing a coffee beverage which suppresses germination and growth of thermostable bacterial spores during long-term storage of the coffee beverage at high temperature and has good emulsion stability. As a result, as a result of intensive studies, a manufacturing method was invented in which citric acid monoglyceride and polyglycerin fatty acid ester were added to a coffee beverage. That is, the present invention is a method for producing a coffee beverage, which comprises adding a monoglyceride citrate and a polyglycerin fatty acid ester, which are highly safe and approved as food additives, to a coffee beverage. The citric acid monoglyceride used in the present invention is a reaction product of citric acid and glycerin monofatty acid ester, and the fatty acid used for the glycerin monofatty acid ester is lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, olein. It is a saturated or unsaturated linear fatty acid having 12 to 22 carbon atoms such as an acid, and these fatty acids may be used alone or in a mixture thereof. The polyglycerin fatty acid ester used in the present invention is a polyglycerin fatty acid ester having a degree of polymerization of 2 or more. The fatty acids used for polyglycerin fatty acid ester are those with 12 to 12 carbon atoms such as lauric acid and myristic acid.
There are 14 saturated linear fatty acids, which may be used alone or in a mixture. The polyglycerin fatty acid ester of the present invention is a polyglycerin mono-, di-, or tri-fatty acid ester having a degree of polymerization of 2 or more.
Fatty acid esters of di are desirable and these can be used alone or in a mixture thereof. Citric acid monoglyceride used in the present invention, for coffee beverages, 0.01
Add ~ 0.5% (part by weight). Preferably for food
Add 0.02 to 0.2% (part by weight). If it is added in an amount of 0.01% or less, the effect of the present invention is not obtained, and if it is added in an amount of 0.5% or more, monoglyceride citrate affects the flavor of foods and is economically expensive. The polyglycerin fatty acid ester used in the present invention is added in an amount of 0.01 to 0.5% (parts by weight) with respect to the coffee beverage. Preferably 0.02 to 0.3% (part by weight) is added to the food. If it is added in an amount of 0.01% or less, the effect of the present invention is not obtained, and if it is added in an amount of 0.5% or more, the polyglycerin fatty acid ester affects the flavor of the food, which is economically expensive, which is not desirable. Glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin in a coffee beverage together with citric acid monoglyceride and polyglycerin fatty acid ester of the present invention,
You may mix | blend a sorbitan fatty acid ester and a sucrose fatty acid ester.
【0005】[0005]
【作用】本発明のポリグリセリン脂肪酸エステルは非常
に親水性が強く、HLB値が大きい界面活性剤であるた
めに、乳成分を含むコーヒー飲料において乳化、分散力
が大きく、経済的に発生する浮遊物を抑制する効果が大
きい。クエン酸モノグリセライドは乳成分の乳化、分散
力を更に強力にするものである。また本発明のポリグリ
セリン脂肪酸エステルは細菌、酵母、カビの表面の細胞
膜上に作用して微生物の発芽、増殖を抑制しコーヒー飲
料の腐敗、変質を抑制するものと推定される。次に本発
明を実施例によって説明する。Since the polyglycerin fatty acid ester of the present invention is a surfactant having a very strong hydrophilicity and a large HLB value, it has a large emulsifying and dispersing power in a coffee beverage containing a dairy component and is economically generated. The effect of suppressing objects is great. Citric acid monoglyceride further strengthens the emulsifying and dispersing power of milk components. It is also presumed that the polyglycerin fatty acid ester of the present invention acts on the cell membrane on the surface of bacteria, yeasts and molds to suppress the germination and growth of microorganisms and to prevent the decay and deterioration of coffee beverages. Next, the present invention will be described with reference to examples.
【0006】[0006]
実施例1 コーヒー水性抽出液(Bx.8)40g、水320 g、砂糖
40g、全脂粉乳8g、クエン酸モノグリセライド(商品
名:サンソフトNo.621B、太陽化学株式会社製)0.2
g、デカグリセリンモノラウリン酸エステル0.4 gをホ
モミキサーで70℃、7分間、攪拌して均一な溶液を得
た。このコーヒー飲料の溶液を120 ℃で、20分間滅菌
し、冷却した後滅菌した透明サンプル瓶3本にそれぞれ
100ml (pH=6.5 )ずつ詰めた。このコーヒー飲料の
瓶を55℃で30日間放置した後油滴や浮遊物の発生の有無
とpHの変化を測定した。その結果、油滴や浮遊物の発
生は認められず、またpH=6.4 とほとんど変化しなか
った。Example 1 40 g of coffee aqueous extract (Bx.8), 320 g of water, sugar
40 g, whole milk powder 8 g, citric acid monoglyceride (trade name: Sunsoft No. 621B, Taiyo Kagaku Co., Ltd.) 0.2
and 0.4 g of decaglycerin monolaurate ester were stirred with a homomixer at 70 ° C. for 7 minutes to obtain a uniform solution. Sterilize this coffee beverage solution at 120 ° C for 20 minutes, cool and then sterilize each in three sterilized transparent sample bottles.
Each 100 ml (pH = 6.5) was packed. After the bottle of this coffee beverage was left at 55 ° C. for 30 days, the presence or absence of oil droplets or floating substances and the change in pH were measured. As a result, no oil droplets or floating substances were found, and there was almost no change at pH = 6.4.
【0007】実施例2 コーヒー豆抽出液4.5 kg、インスタントコーヒー粉末
20g、牛乳1.0 kg、砂糖800g、水3.67kgを配合した
後、クエン酸モノグリセライド(商品名:サンソフトN
o.621B)10g、デカグリセリンモノミリスチン酸エス
テル20gを添加してコーヒー飲料(pH=6.8 )を調製
し20ml毎にTDTチューブに分注(30本)する。これ
に調製した耐熱製細菌芽胞溶液(B.coagulans 、菌数10
4/ml)0.2 mlを摂取し溶封し、121 ℃、10分間高
圧加熱殺菌した後TDTチューブを開封して耐熱性細菌
を標準寒天培地(55℃6日)で検出した結果、耐熱性細
菌は検出されなかった。Example 2 4.5 kg of coffee bean extract, instant coffee powder
After mixing 20g, milk 1.0kg, sugar 800g, and water 3.67kg, monoglyceride citrate (trade name: Sunsoft N
o.621B) 10 g and decaglycerin monomyristic acid ester 20 g are added to prepare a coffee beverage (pH = 6.8), which is dispensed (30 bottles) every 20 ml. Heat-resistant bacterial spore solution (B. coagulans, 10
(4 / ml) 0.2 ml was ingested, sealed by heat, and sterilized under high pressure at 121 ° C for 10 minutes, and then the TDT tube was opened to detect thermostable bacteria on a standard agar medium (55 ° C 6 days). Was not detected.
【0008】実施例3 コーヒー豆抽出液450 g、インスタントコーヒー粉末2
g、牛乳100 g、砂糖80g、水367 gを混合した。これ
に調整した耐熱性細菌芽胞溶液(Clostridiumthermoace
ticum IAM5802、菌数 105/ml)を2ml添加してよく
混合し、コーヒー飲料を調整した。このコーヒー飲料10
0 mlに表1に示した各種の乳化剤を配合し、70℃、7
分間、よくかくはんして均一なコーヒー飲料を得た。こ
れを、120 ℃で20分間滅菌した後、55℃で30日間放置し
た後、耐熱性細菌による腐敗変質、油滴や浮遊物の発
生、pHの変化を観察した。Example 3 450 g of coffee bean extract, instant coffee powder 2
g, milk 100 g, sugar 80 g, and water 367 g were mixed. Heat-resistant bacterial spore solution (Clostridium thermoacet)
2 ml of ticum IAM5802 and the bacterial count of 10 5 / ml) were added and mixed well to prepare a coffee beverage. This coffee drink 10
Add 0 ml of the various emulsifiers shown in Table 1,
Stir well for a minute to obtain a uniform coffee beverage. This was sterilized at 120 ° C. for 20 minutes and then allowed to stand at 55 ° C. for 30 days, and then deterioration due to heat-resistant bacteria, generation of oil droplets or suspended matter, and pH change were observed.
【0009】[0009]
【表1】 [Table 1]
【0010】表1の結果から明らかなように、コーヒー
飲料中に耐熱性細菌(Clostridiumthermoaceticum IA
M5802)が存在すると、デカグリセリンモノラウリン酸
エステルおよびデカグリセリンモノミリスチン酸エステ
ルは、その耐熱性細菌による腐敗を防止、長期間コーヒ
ー飲料の品質を安定化することが分かる。一方、デカグ
リセリンモノパルミチン酸エステルおよびデカグリセリ
ンモノステアリン酸エステルは、コーヒー飲料中に耐熱
性細菌が存在するとその腐敗を防止することができず、
その腐敗によってpHが著しく低下し、油の分離やネッ
クリングが激しく非常に悪いものであった。また、ショ
糖モノパルミチン酸エステルは、耐熱性細菌による腐敗
は防止するけれども、油の分離やネックリングが観察さ
れた。As is clear from the results shown in Table 1, thermostable bacteria (Clostridium thermoaceticum IA) were found in coffee beverages.
In the presence of M5802), it can be seen that decaglycerin monolaurate and decaglycerin monomyristate prevent spoilage by heat-resistant bacteria and stabilize the quality of coffee beverages for a long time. On the other hand, decaglycerin monopalmitate and decaglycerin monostearate cannot prevent the spoilage of thermostable bacteria present in coffee beverages,
Due to the spoilage, the pH was remarkably lowered, and oil separation and necking were severe and very bad. In addition, although sucrose monopalmitate prevents spoilage by thermostable bacteria, oil separation and neck ring were observed.
【0011】比較例1 実施例1において、デカグリセリンモノミリスチン酸エ
ステルの代わりにモノステアリン酸グリセリドを使用し
た以外は全く同様に行なった。その結果、乳化直後では
良好な乳化状態を示したが30日後では少量の油滴とネッ
クリングが観察された。Comparative Example 1 The procedure of Example 1 was repeated except that monostearic acid glyceride was used instead of decaglycerin monomyristate. As a result, a good emulsified state was shown immediately after the emulsification, but a small amount of oil droplets and neck ring were observed after 30 days.
【0012】比較例2 実施例2において、デカグリセリンモノミリスチン酸エ
ステルの代わりにヘキサグリセリンモノステアリン酸エ
ステルを使用した以外は全く同様に行なった。その結
果、耐熱性細菌が検出され殺菌が不充分であった。Comparative Example 2 The procedure of Example 2 was repeated except that hexaglycerin monostearate was used instead of decaglycerin monomyristate. As a result, thermostable bacteria were detected and sterilization was insufficient.
【0013】[0013]
【発明の効果】本発明のクエン酸モノグリセライドとポ
リグリセリン脂肪酸エステルを添加したコーヒー飲料は
実施例の結果から明らかな様に、製造工程中に残存、あ
るいは汚染した耐熱性胞子形成菌及びその芽胞が発芽、
増殖するのを抑制する。そのため、コーヒー飲料を製造
するに際して特別な処理を必要とせずに、コーヒー飲料
の腐敗変質を防止し、長期間安定保存できる。また乳化
安定性にも優れた効果を示す。As is apparent from the results of the examples, the coffee beverages to which the monoglyceride citrate and the polyglycerin fatty acid ester of the present invention are added have residual or contaminated heat-resistant spore-forming bacteria and their spores during the production process. Germination,
Inhibits proliferation. Therefore, no special treatment is required when producing a coffee beverage, and spoilage and deterioration of the coffee beverage can be prevented, and stable storage can be achieved for a long period of time. It also has an excellent effect on emulsion stability.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山崎 長孝 三重県四日市市赤堀2−4−32 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Nagataka Yamazaki 2-4-32 Akahori, Yokkaichi City, Mie Prefecture
Claims (4)
らなるコーヒー飲料にラウリン酸からなるポリグリセリ
ン脂肪酸エステル及び/又はミリスチン酸からなるポリ
グリセリン脂肪酸エステルとクエン酸モノグリセライド
を配合することを特徴とする安定なコーヒー飲料の製造
法。1. A coffee beverage comprising an aqueous coffee extract, a milk component and a sweetener, wherein a polyglycerin fatty acid ester consisting of lauric acid and / or a polyglycerin fatty acid ester consisting of myristic acid and citric acid monoglyceride are blended. A stable coffee beverage manufacturing method.
リセリンが、重合度2以上である特許請求の範囲第1項
記載の安定なコーヒー飲料の製造法。2. The method for producing a stable coffee beverage according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has a degree of polymerization of 2 or more.
01〜0.5 重量%である特許請求の範囲第1項記載の安定
なコーヒー飲料の製造法。3. The addition amount of monoglyceride citrate is 0.
The method for producing a stable coffee beverage according to claim 1, wherein the content is 01 to 0.5% by weight.
が0.01〜0.5 重量%である特許請求の範囲第1項記載の
安定なコーヒー飲料の製造法。4. The method for producing a stable coffee beverage according to claim 1, wherein the added amount of polyglycerin fatty acid ester is 0.01 to 0.5% by weight.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5100476A JP2538496B2 (en) | 1986-10-22 | 1993-04-02 | Stable coffee beverage manufacturing method |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP25127986A JPS63105640A (en) | 1986-10-22 | 1986-10-22 | Production of stable coffee drink |
JP5100476A JP2538496B2 (en) | 1986-10-22 | 1993-04-02 | Stable coffee beverage manufacturing method |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP25127986A Division JPS63105640A (en) | 1986-10-22 | 1986-10-22 | Production of stable coffee drink |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH06121640A true JPH06121640A (en) | 1994-05-06 |
JP2538496B2 JP2538496B2 (en) | 1996-09-25 |
Family
ID=26441489
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5100476A Expired - Fee Related JP2538496B2 (en) | 1986-10-22 | 1993-04-02 | Stable coffee beverage manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2538496B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0847696A2 (en) * | 1996-12-11 | 1998-06-17 | Riken Vitamin Co., Ltd. | Milk-constituent-containing beverage |
JP2005124486A (en) * | 2003-10-23 | 2005-05-19 | Taiyo Kagaku Co Ltd | Coffee flavor reinforcing agent |
US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk beverage |
CN104642680A (en) * | 2015-02-09 | 2015-05-27 | 佛山市三水区隐雪食品有限公司 | Application of novel beverage slag-isolating tank to beverage |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0430823A (en) * | 1990-05-29 | 1992-02-03 | Tokyo Electric Co Ltd | Vacuum cleaner |
-
1993
- 1993-04-02 JP JP5100476A patent/JP2538496B2/en not_active Expired - Fee Related
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0430823A (en) * | 1990-05-29 | 1992-02-03 | Tokyo Electric Co Ltd | Vacuum cleaner |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0847696A2 (en) * | 1996-12-11 | 1998-06-17 | Riken Vitamin Co., Ltd. | Milk-constituent-containing beverage |
EP0847696A3 (en) * | 1996-12-11 | 1998-06-24 | Riken Vitamin Co., Ltd. | Milk-constituent-containing beverage |
US7150893B1 (en) | 1999-03-24 | 2006-12-19 | Mitsubishi Chemical Corporation | Milk beverage |
JP2005124486A (en) * | 2003-10-23 | 2005-05-19 | Taiyo Kagaku Co Ltd | Coffee flavor reinforcing agent |
CN104642680A (en) * | 2015-02-09 | 2015-05-27 | 佛山市三水区隐雪食品有限公司 | Application of novel beverage slag-isolating tank to beverage |
Also Published As
Publication number | Publication date |
---|---|
JP2538496B2 (en) | 1996-09-25 |
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