JPH0731433A - Flavor water packed in container - Google Patents
Flavor water packed in containerInfo
- Publication number
- JPH0731433A JPH0731433A JP5202805A JP20280593A JPH0731433A JP H0731433 A JPH0731433 A JP H0731433A JP 5202805 A JP5202805 A JP 5202805A JP 20280593 A JP20280593 A JP 20280593A JP H0731433 A JPH0731433 A JP H0731433A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- water
- sugar
- citric acid
- container
- 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.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 50
- 235000019634 flavors Nutrition 0.000 title claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 41
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 11
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 7
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 7
- 240000007651 Rubus glaucus Species 0.000 claims abstract description 7
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 7
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 7
- 235000021014 blueberries Nutrition 0.000 claims abstract description 7
- 239000008239 natural water Substances 0.000 claims abstract description 7
- 235000011034 Rubus glaucus Nutrition 0.000 claims abstract description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims abstract description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 6
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 6
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 6
- 235000004634 cranberry Nutrition 0.000 claims abstract description 6
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims description 12
- 235000021028 berry Nutrition 0.000 claims description 8
- 235000004347 Perilla Nutrition 0.000 abstract description 5
- 235000014214 soft drink Nutrition 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 abstract 2
- 238000005342 ion exchange Methods 0.000 abstract 2
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000011496 sports drink Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はイオン交換水または天然
水中に小量のフレーバーと砂糖またはパラチノースおよ
びクエン酸を含む新規な清涼飲料に関する。The present invention relates to a novel soft drink containing a small amount of flavor and sugar or palatinose and citric acid in ion-exchanged water or natural water.
【０００２】[0002]
【従来の技術】最近塩素臭の強い水道水にかわる飲料水
として各種のスポーツ飲料やミネラルウォーター等が市
販されている。2. Description of the Related Art Recently, various sports drinks, mineral water and the like have been put on the market as drinking water replacing tap water having a strong chlorine odor.
【０００３】[0003]
【発明が解決しようとする課題】これらの飲料中スポー
ツ飲料は塩分を含み、スポーツ時の流汗による体内の塩
分の減少を補う飲料としては好適であるが、スポーツを
行う時以外に飲む水がわりの飲料としては特に美味なも
のではなく消費者の嗜好に必ずしも適合しない。また各
地の天然の涌水が容器詰として市販されているが、無
味、無臭であるため消費者の水分を欲する状況によって
は物足りない場合がある。The sports drinks in these beverages contain salt and are suitable as a drink for compensating for the reduction of salt content in the body due to running sweat during sports, but water to be consumed except when performing sports is different. The above beverages are not particularly delicious and do not necessarily match the tastes of consumers. In addition, natural sprinkled water from various regions is marketed as a container, but since it is tasteless and odorless, it may be unsatisfactory depending on the consumer's desire for water.
【０００４】本発明は、上記の事情にかんがみなされた
ものであって、既製のスポーツ飲料やミネラルウォータ
ーで充足されない消費者の需要を満たす新規な清涼飲料
を提供しようとするものである。The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a novel soft drink satisfying the demand of consumers who are not satisfied with ready-made sports drinks and mineral water.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記本発
明の目的を達成すべく研究と実験を重ねた結果、イオン
交換水または天然水に特定のフレーバーと砂糖またはパ
ラチノースを限定された範囲内で添加し、クエン酸でｐ
Ｈを特定範囲に調節すると、ミネラルウォーターの物足
りなさを解消するとともに果汁飲料のように甘さが後ま
で残らないさっぱりとした清涼感を有する飲料ができる
ことを発見し、本発明に到達した。すなわち、上記目的
を達成する本発明の容器詰フレーバーウォーターはイオ
ン交換水または天然水中にボイソンベリーフレーバー、
ブルーベリーフレーバー、クランベリーフレーバー、ラ
ズベリーフレーバー、キウイフルーツフレーバー、紫蘇
フレーバーからなる群から選ばれたフレーバー０．００
０５％〜０．０１％、砂糖０．５％〜５．０％、クエン
酸０．０１％〜０．２％を含有し、ｐＨが３．０〜５．
０であることを特徴とする。上記構成において砂糖にか
わり三井製糖株式会社の開発にかかる天然の糖であるパ
ラチノースを１．０％〜１０．０％添加してもよい。パ
ラチノースを添加した場合砂糖を添加した場合よりも甘
みとカロリーを減少させることが可能である上に虫歯予
防の効果もある。なお、本明細書において百分率はすべ
て重量％を示す。Means for Solving the Problems As a result of repeated research and experiments for achieving the above-mentioned object of the present invention, the present inventors have found that a specific flavor and sugar or palatinose were limited to ion-exchanged water or natural water. Add within the range, p with citric acid
The inventors have found that when H is adjusted to a specific range, a beverage having a refreshing refreshing sensation that does not leave sweetness like a fruit juice beverage can be solved while eliminating the unsatisfactoryness of mineral water. That is, the bottled flavored water of the present invention that achieves the above object is a Boissonberry flavor in ion-exchanged water or natural water,
0.00 selected from the group consisting of blueberry flavor, cranberry flavor, raspberry flavor, kiwifruit flavor, shiso flavor
It contains 05% to 0.01%, sugar 0.5% to 5.0%, citric acid 0.01% to 0.2%, and has a pH of 3.0 to 5.
It is characterized by being 0. In the above structure, 1.0% to 10.0% of palatinose, which is a natural sugar for the development of Mitsui Sugar Co., may be added instead of sugar. When palatinose is added, sweetness and calories can be reduced more than when sugar is added, and it is also effective in preventing tooth decay. In the present specification, all percentages are% by weight.
【０００６】使用する水としてはイオン交換水を活性炭
処理したものが好適であり、天然の涌水も使用すること
ができる。As the water to be used, ion-exchanged water treated with activated carbon is suitable, and natural spilled water can also be used.
【０００７】フレーバーウォーターを製造するには、イ
オン交換水または天然水中に上記フレーバーのいずれか
と砂糖またはパラチノースをそれぞれ所定量添加し、ク
エン酸水溶液でｐＨを調節した後水を足して所定量とす
る。この飲料を缶等の容器に充填密封した後８０〜１０
５℃で１０〜３０分間加熱殺菌し容器詰フレーバーウォ
ーターを得る。この加熱条件を越える加熱を行うとフレ
ーバーが変質し飲料の味が変る一方この加熱条件未満の
加熱では酵母やかび等の殺菌が充分行われず飲料の変敗
を生じるおそれがあるので好ましくない。またホットパ
ック法による殺菌はフレーバーの香りを散失せしめるの
で好ましくない。To produce flavored water, one of the above flavors and sugar or palatinose are added in a predetermined amount to ion-exchanged water or natural water, the pH is adjusted with an aqueous citric acid solution, and water is added to obtain a predetermined amount. . 80-10 after filling and sealing this beverage in a container such as a can
Sterilize by heating at 5 ° C for 10 to 30 minutes to obtain container-packed flavor water. Heating above this heating condition deteriorates the flavor and changes the taste of the beverage, while heating below this heating condition is not preferable because sterilization of yeast, mold and the like may not be carried out sufficiently and the beverage may deteriorate. In addition, sterilization by the hot pack method is not preferable because the flavor scent is lost.
【０００８】フレーバーウォーターの充填用容器として
は食缶、ペットボトル、スタンディングパウチ等上記の
加熱殺菌に耐えうる容器であれば特に制限はない。The flavor water filling container is not particularly limited as long as it is a container that can withstand the above-mentioned heat sterilization, such as a food can, a PET bottle, and a standing pouch.
【０００９】[0009]
〔実施例１〕活性炭処理したイオン交換水に塩野香料
（株）製ボイソンベリーエッセンス１５３１６（商標）
１ｍｌ（ボイソンベリーフレーバー７．４％含有）、砂
糖６０ｇを添加し、クエン酸水溶液（５％）を添加する
ことによりｐＨを３．４に調整した。増水して全量を２
ｋｇとした。ｐＨは３．４であった。この飲料をＲＪ２
００ＡＮ２缶に１９５ｇ充填し密封後沸騰浴中で２０分
間加熱殺菌してフレーバーウォーター缶詰を得た。[Example 1] To ion-exchanged water treated with activated carbon, Boyson Berry Essence 15316 (trademark) manufactured by Shiono Koryo Co., Ltd.
The pH was adjusted to 3.4 by adding 1 ml (containing 7.4% of Boyson berry flavor) and 60 g of sugar and adding an aqueous citric acid solution (5%). Increase the total volume to 2
It was set to kg. The pH was 3.4. RJ2 this drink
A can of 00AN2 was filled with 195 g, sealed, and then heat-sterilized in a boiling bath for 20 minutes to obtain a can of flavor water.
【００１０】〔実施例２〕フレーバーとして塩野香料
（株）製ブルーベリーエッセンス２０７７０（商標）１
ｍｌ（ブルーベリーフレーバー６．９％含有）を使用し
た以外は実施例１と同一の製法によりフレーバーウォー
ター缶詰を得た。[Example 2] Blueberry Essence 20770 (trademark) 1 manufactured by Shiono Koryo Co., Ltd. as a flavor
Canned flavored water was obtained by the same production method as in Example 1 except that ml (containing 6.9% of blueberry flavor) was used.
【００１１】〔実施例３〕フレーバーとして塩野香料
（株）製クランベリーエッセンス２１３１６（商標）１
ｍｌ（クランベリーフレーバー２．５％含有）を使用し
た以外は実施例１と同一の製法によりフレーバーウォー
ター缶詰を得た。[Example 3] Cranberry Essence 21316 (trademark) 1 manufactured by Shiono Koryo Co., Ltd. as a flavor
Canned flavored water was obtained by the same production method as in Example 1 except that ml (containing 2.5% of cranberry flavor) was used.
【００１２】〔実施例４〕フレーバーとして塩野香料
（株）製ラズベリーエッセンス１５１５７ １ｍｌ（ラ
ズベリーフレーバー１．６％含有）を使用した以外は実
施例１と同一の製法によりフレーバーウォーター缶詰を
得た。[Example 4] Canned flavored water was obtained by the same production method as in Example 1 except that 1 ml of raspberry essence 15157 manufactured by Shiono Koryo Co., Ltd. (containing 1.6% of raspberry flavor) was used as a flavor.
【００１３】〔実施例５〕フレーバーとして塩野香料
（株）製キウイフルーツエッセンス１５９１６ １ｍｌ
（キウイフルーツフレーバー７．５％含有）を使用した
以外は実施例１と同一の製法によりフレーバーウォータ
ー缶詰を得た。[Example 5] 1 ml of Kiwifruit Essence 15916 manufactured by Shiono Koryo Co., Ltd. as a flavor
Canned flavored water was obtained by the same production method as in Example 1 except that (containing 7.5% of kiwifruit flavor) was used.
【００１４】〔実施例６〕砂糖のかわりに三井製糖
（株）製パラチノース（ＩＳＮ）（商標）１００ｇを使
用した以外は実施例１と同一の製法によりフレーバーウ
ォーター缶詰を得た。Example 6 A canned flavored water was obtained by the same production method as in Example 1 except that 100 g of Palatinose (ISN) (trademark) manufactured by Mitsui Sugar Co., Ltd. was used instead of sugar.
【００１５】〔実施例７〕砂糖のかわりに三井製糖
（株）製パラチノース（ＴＮ）（商標）１００ｇを使用
した以外は実施例１と同一の製法によりフレーバーウォ
ーター缶詰を得た。[Example 7] A flavored water canned product was obtained in the same manner as in Example 1, except that 100 g of Palatinose (TN) (trademark) manufactured by Mitsui Sugar Co., Ltd. was used instead of sugar.
【００１６】〔実施例８〕砂糖のかわりにパラチノース
（ＩＳＮ）１５０ｇを使用した以外は実施例１と同一の
製法によりフレーバーウォーター缶詰を得た。Example 8 Canned flavored water was obtained by the same production method as in Example 1 except that 150 g of palatinose (ISN) was used instead of sugar.
【００１７】〔実施例９〕フレーバーとして塩野香料
（株）製紫蘇エキス２０ｍｌおよびペリーラ（商標、紫
蘇の抽出液）４０ｇを使用した以外は実施例１と同一の
製法によりフレーバーウォーター缶詰を得た。[Example 9] A flavored water canned product was obtained in the same manner as in Example 1 except that 20 ml of Shiso extract manufactured by Shiono Koryo Co., Ltd. and 40 g of perilla (trademark, extract of Shiso) were used as flavors.
【００１８】〔実施例１０〕フレーバーとして上記紫蘇
エキス２０ｍｌおよびペリーラ４０ｇを使用し、砂糖の
添加量を４０ｇとした以外は実施例１と同一の製法によ
りフレーバーウォーター缶詰を得た。[Example 10] A flavored water canned product was obtained by the same production method as in Example 1 except that 20 ml of the above-mentioned shiso extract and 40 g of perilla were used as flavors and the amount of sugar added was 40 g.
【００１９】〔実施例１１〕砂糖の添加量を４０ｇとし
た以外は実施例１と同一の製法によりフレーバーウォー
ター缶詰を得た。[Example 11] A canned flavored water was obtained by the same production method as in Example 1 except that the added amount of sugar was 40 g.
【００２０】各実施例のフレーバーウォーター缶詰につ
き１０人のパネルによる官能検査を行った結果を表１に
示す。Table 1 shows the results of a sensory test conducted by a panel of 10 people on the canned flavor water of each example.
【００２１】 表 １ フレーバーウォーター缶詰の官能テスト 実施例 フレーバー 酸味 甘味 清涼感 全体評価 １ ボイソンベリー 良い 良い ５ ５ ２ ブルーベリー 良い 良い ５ ５ ３ クランベリー 良い 良い ５ ５ ４ ラズベリー 良い 良い ５ ５ ５ キウイフルーツ 良い 良い ４ ４ ６ ボイソンベリー 良い やや弱い ４ ３ ７ ボイソンベリー 良い 良い ５ ５ ８ ボイソンベリー 良い 良い ５ ５ ９ シソエキス 良い 良い ４ ４ 10 シソエキス 良い 良い ５ ５ 11 ボイソンベリー 良い やや弱い ４ ３ 註：フレーバー、酸味、甘味については良い、やや強
い、強い、やや弱い、弱いの５段階評価により、清涼感
および全体評価については１〜５（５が最高）の５段階
評価による。 Table 1 Sensory test example of canned flavored water Flavor Sourness Sweetness Cool feeling Overall evaluation 1 Boisson berry good Good 5 5 2 Blueberries good good 5 5 3 cranberries good good 5 5 4 raspberries good good 5 5 5 kiwi fruit good 4 4 6 Boisson berry Good Slightly weak 4 3 7 Boisson berry Good Good 5 5 8 Boisson berry Good good 5 5 9 Perilla extract Good good 4 4 10 Perilla extract Good good 5 5 11 Boisson berry Good moderately weak 4 3 Note: good flavor, sweetness, sweetness Slightly strong, strong, slightly weak, and weak 5 grades are evaluated, and refreshing feeling and overall evaluation are 1 to 5 (5 is the highest).
【００２２】[0022]
【発明の効果】以上述べたように、本発明によれば、特
定のフレーバーと砂糖またはパラチノースを限定された
範囲で添加し、クエン酸でｐＨを調節することにより、
かすかなフレーバーと甘み、酸味を有ししかも甘さが後
まで残らないさっぱりとした清涼感を有する飲料水にか
わる飲料が得られる。As described above, according to the present invention, by adding a specific flavor and sugar or palatinose in a limited range, and adjusting the pH with citric acid,
It is possible to obtain a beverage that can replace drinking water having a subtle flavor, sweetness and sourness, and a refreshing refreshing sensation that does not remain sweet.
Claims (2)
ベリーフレーバー、ブルーベリーフレーバー、クランベ
リーフレーバー、ラズベリーフレーバー、キウイフルー
ツフレーバー、紫蘇フレーバーからなる群から選ばれた
フレーバー０．０００５％〜０．０１％、砂糖０．５％
〜５．０％、クエン酸０．０１％〜０．２％を含有し、
ｐＨが３．０〜５．０であることを特徴とする容器詰フ
レーバーウォーター。1. A flavor 0.0005% -0.01% selected from the group consisting of boisson berry flavor, blueberry flavor, cranberry flavor, raspberry flavor, kiwifruit flavor, shiso flavor in ion-exchanged water or natural water. 0.5% sugar
~ 5.0%, containing 0.01% to 0.2% citric acid,
A container-packed flavored water having a pH of 3.0 to 5.0.
ベリーフレーバー、ブルーベリーフレーバー、クランベ
リーフレーバー、ラズベリーフレーバー、キウイフルー
ツフレーバー、紫蘇フレーバーからなる群から選ばれた
フレーバー０．０００５％〜０．０１％、パラチノース
１．０％〜１０．０％、クエン酸０．０１％〜０．２％
を含有し、ｐＨが３．０〜５．０であることを特徴とす
る容器詰フレーバーウォーター。2. A flavor 0.0005% to 0.01% selected from the group consisting of Boisson berry flavor, blueberry flavor, cranberry flavor, raspberry flavor, kiwifruit flavor and shiso flavor in ion-exchanged water or natural water. Palatinose 1.0% -10.0%, citric acid 0.01% -0.2%
And a pH value of 3.0 to 5.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5202805A JPH0731433A (en) | 1993-07-23 | 1993-07-23 | Flavor water packed in container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5202805A JPH0731433A (en) | 1993-07-23 | 1993-07-23 | Flavor water packed in container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0731433A true JPH0731433A (en) | 1995-02-03 |
Family
ID=16463495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5202805A Pending JPH0731433A (en) | 1993-07-23 | 1993-07-23 | Flavor water packed in container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0731433A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11178553A (en) * | 1997-12-25 | 1999-07-06 | Kazuaki Fukuoka | Bilberry-containing beverage and method for producing the same |
| WO2003017788A1 (en) * | 2001-08-30 | 2003-03-06 | Shin Mitsui Sugar Co., Ltd. | Drink containing flower or herb flavor or flower or herb flavor extract |
| US8186060B2 (en) | 2006-08-24 | 2012-05-29 | Korea Institute Of Science And Technology | Method to provide initial tension for coil spring and its application |
| JP2014117183A (en) * | 2012-12-13 | 2014-06-30 | Okunagaragawa-Meisui Inc | Method for manufacturing soft drink packed in sealed container, and soft drink packed in sealed container |
| WO2019050041A1 (en) * | 2017-09-11 | 2019-03-14 | サントリーホールディングス株式会社 | Colorless transparent beverage containing linalool |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59187768A (en) * | 1983-02-01 | 1984-10-24 | ザ，プロクタ−，エンド，ギヤンブル，カンパニ− | Bevarage containing specific cation-edible acid mixture for improved flavor impression |
-
1993
- 1993-07-23 JP JP5202805A patent/JPH0731433A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59187768A (en) * | 1983-02-01 | 1984-10-24 | ザ，プロクタ−，エンド，ギヤンブル，カンパニ− | Bevarage containing specific cation-edible acid mixture for improved flavor impression |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11178553A (en) * | 1997-12-25 | 1999-07-06 | Kazuaki Fukuoka | Bilberry-containing beverage and method for producing the same |
| WO2003017788A1 (en) * | 2001-08-30 | 2003-03-06 | Shin Mitsui Sugar Co., Ltd. | Drink containing flower or herb flavor or flower or herb flavor extract |
| US8186060B2 (en) | 2006-08-24 | 2012-05-29 | Korea Institute Of Science And Technology | Method to provide initial tension for coil spring and its application |
| JP2014117183A (en) * | 2012-12-13 | 2014-06-30 | Okunagaragawa-Meisui Inc | Method for manufacturing soft drink packed in sealed container, and soft drink packed in sealed container |
| WO2019050041A1 (en) * | 2017-09-11 | 2019-03-14 | サントリーホールディングス株式会社 | Colorless transparent beverage containing linalool |
| JPWO2019050041A1 (en) * | 2017-09-11 | 2019-11-07 | サントリーホールディングス株式会社 | Colorless transparent beverage containing linalool |
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