WO2019151002A1 - Boisson, et procédé conférant un goût de lait à une boisson - Google Patents

Boisson, et procédé conférant un goût de lait à une boisson Download PDF

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Publication number
WO2019151002A1
WO2019151002A1 PCT/JP2019/001577 JP2019001577W WO2019151002A1 WO 2019151002 A1 WO2019151002 A1 WO 2019151002A1 JP 2019001577 W JP2019001577 W JP 2019001577W WO 2019151002 A1 WO2019151002 A1 WO 2019151002A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
acid
milk
milk flavor
whey
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.)
Ceased
Application number
PCT/JP2019/001577
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English (en)
Japanese (ja)
Inventor
彰宏 阿部
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Asahi Group Holdings Ltd
Asahi Soft Drinks Co Ltd
Original Assignee
Asahi Group Holdings Ltd
Asahi Soft Drinks Co Ltd
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
Priority claimed from JP2018084198A external-priority patent/JP7262178B2/ja
Application filed by Asahi Group Holdings Ltd, Asahi Soft Drinks Co Ltd filed Critical Asahi Group Holdings Ltd
Priority to AU2019213886A priority Critical patent/AU2019213886B2/en
Publication of WO2019151002A1 publication Critical patent/WO2019151002A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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

Definitions

  • the present invention relates to a beverage and a method for imparting a milk flavor to a beverage.
  • Patent Document 1 describes a milk flavored beverage characterized by containing whey minerals and sweeteners, and substantially free of proteins and fats and oils.
  • Patent Document 2 discloses a milk flavored beverage containing milk, milk protein stabilizer and water, having a non-fat milk solid content of 0.15 to 0.4% by mass and a pH of 4.0 or less. Have been described.
  • the milk flavor drink specifically described in Patent Document 1 does not contain an acid, and the pH is considered to be near neutral.
  • a beverage having a pH near neutral needs to be sufficiently sterilized (heated) for sale in the market. Therefore, it can be considered that an appropriate acid is added to lower the pH and relax the sterilization conditions.
  • a certain amount of acid for example, citric acid, which is the most typical acid in the beverage field, was added to the milk flavored drink specifically described in Patent Document 1 to lower the pH. In this case, there is a problem that the milk flavor is lowered.
  • the milk flavored beverage described in Patent Document 2 is cloudy because it contains a certain amount of milk protein.
  • beverages called “flavored water” and the like that have a high transparency and have a flavor and flavor. Therefore, there was room for improvement in terms of transparency.
  • an object of the present invention is to provide a beverage having a good milk flavor and high transparency even at a low pH.
  • Whey minerals Including one or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid, A beverage having a pH of less than 4.6 is provided.
  • a method for imparting a milk flavor to a beverage wherein the beverage is obtained by adding at least one whey mineral and one or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid to the beverage.
  • the beverage of this embodiment contains whey minerals and one or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid, and has a pH of less than 4.6.
  • one or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid, and gluconic acid are also referred to as “specific acids”.
  • Whey mineral The beverage of this embodiment contains whey minerals.
  • Whey minerals are known in the food and beverage industry as one of the food additives. Whey minerals are sometimes called whey minerals or whey salts.
  • Whey minerals are generally produced by removing protein and lactose as much as possible from milk or whey. For this reason, generally, milk ash (mineral) is contained at a high concentration, and the proportion of ash in the solid is extremely high. And the mineral composition becomes a ratio close
  • the ash content in the solid content of the whey mineral is, for example, 30% by mass or more, and specifically 50% by mass or more. A higher ash content is preferred.
  • whey minerals can be obtained by using milk or whey as a raw material to remove proteins and lactose by membrane separation and / or ion exchange, cooling, and the like.
  • the whey when whey is used as a raw material, the whey is not particularly limited, whey obtained as a by-product when producing cheese using milk, whey obtained as a by-product during casein production, Examples thereof include whey obtained by ultrafiltration of milk.
  • examples of the membrane separation method include microfiltration membrane separation, ultrafiltration membrane separation, nanofiltration membrane separation, reverse osmosis membrane separation, and dialysis membrane separation.
  • examples of the ion exchange method include electrodialysis membrane separation using a cation exchange membrane method and an anion exchange membrane method, and a method using an ion exchange resin.
  • the whey mineral obtained by the above production method may remain in a liquid state, but may be concentrated and / or dried in terms of storage and handling.
  • concentration method include a vacuum concentration method using an evaporator.
  • drying method a generally used method such as spray drying or freeze drying can be appropriately selected.
  • whey mineral for example, a commercial product of ADEKA (trade name: Milku Mineral L10, P10, etc.) may be used.
  • the concentration (addition amount) of the whey mineral in the beverage is not particularly limited, but the amount of the solid content (component other than water) of the whey mineral is usually 0.1 to 2 g / L, preferably 0.1 to The amount is 1.5 g / L, more preferably 0.1 to 1 g / L, and still more preferably 0.2 to 0.8 g / L. By setting this amount, an appropriate milk flavor can be obtained.
  • the concentration of potassium (K + ) that is particularly abundant as ash is set to the concentration of whey mineral. Can be used as an estimation index.
  • the potassium concentration in the beverage is typically 1.5 mg / 100 mL or more, preferably 2.0 mg / 100 mL or more, more preferably 2.5 to 55 mg / 100 mL,
  • the dose is preferably 2.6 to 45 mg / 100 mL, particularly preferably 2.6 to 30 mg / 100 mL, and most preferably 5 to 25 mg / 100 mL.
  • the potassium concentration here is a density
  • the potassium concentration in the beverage can be determined, for example, by analysis by atomic absorption spectrophotometry. Or it can also obtain
  • the beverage of this embodiment includes one or more acids (specific acids) selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid.
  • specific acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid.
  • the sourness of these acids makes it difficult to disturb the milky taste of whey minerals and / or easily matches the milky taste, and as a result, a good milky taste can be obtained even at low pH. it is conceivable that.
  • phosphoric acid has a weak aftertaste and does not interfere with the aftertaste (kokumi) of whey minerals, it is considered that phosphoric acid does not interfere with the milk flavor.
  • tartaric acid has a weak persistent acidity like citric acid, it does not interfere with the aftertaste (kokumi) due to whey minerals and is considered to have good compatibility with milk flavor.
  • the specific acid lactic acid or gluconic acid is preferable, and gluconic acid is particularly preferable.
  • the milk flavor can be “enhanced” more than when no specific acid is used. This is also shown in the examples described later.
  • Lactic acid may be contained in raw milk in a small amount, and is compatible with whey minerals. Therefore, it is presumed that it is easy to feel that the human taste is closer to the milk flavor.
  • Gluconic acid also has a complex taste. This complex taste expresses the “richness” of milk, and as a result, it is presumed that the milk flavor is enhanced.
  • the beverage of this embodiment may contain only one type of specific acid or may contain two or more types of specific acid.
  • the combination of the specific acids is not particularly limited. For example, it is preferable to use a combination of gluconic acid and lactic acid. It is considered that this combined use can further enhance the milk flavor.
  • the content of the specific acid in the beverage is not particularly limited, but is usually 0.01 to 2 g / L, preferably 0.05 to 1 g / L, more preferably 0.07 to 0.5 g / L, and still more preferably 0.08 to 0.3 g / L.
  • the amount of the specific acid it is considered that the milk flavor can be further enhanced while the pH of the beverage is less than 4.6.
  • the milk flavor can be further enhanced by adjusting the quantitative ratio between the whey mineral and the specific acid.
  • the mass ratio of the whey mineral content in the beverage to the specific acid content in the beverage that is, the whey mineral content (mass) in the beverage / specific acid content (The value of (mass) is, for example, 0.3 to 10, preferably 0.5 to 10, more preferably 0.5 to 8, and still more preferably 1.5 to 6.5.
  • it is preferably 0.5 to 4, and more preferably 0.5 to 1.5.
  • “content of whey mineral” means the amount of solid content (components other than moisture) of whey mineral.
  • the drink of this embodiment contains a plant extract as one aspect
  • a plant extract in the beverage, it is possible to relieve the after-effect of sweetness, which is effective in improving the dryness.
  • Plant extract is obtained by immersing plant raw materials in water or an organic solvent such as alcohol (typically ethanol) or a mixed solvent such as water and ethanol to extract components and distilling off the solvent. It is. Although it does not specifically limit as a plant raw material of a plant extract, Teas, coffee, cocoa, seeds, vegetables, a fruit, an herb, a spice, a seaweed etc. can be mentioned. In the beverage of this embodiment, it is preferable to use a plant extract made from tea, coffee, or herb as a plant material from the viewpoint of compatibility with milk flavor. That is, the beverage of this embodiment preferably contains one or more plant extracts selected from the group consisting of tea extracts, coffee extracts, and herbal extracts.
  • tea extracts examples include green tea extract, black tea extract, oolong tea extract, hoji tea extract, pu-erh tea extract, mate tea extract, gymnema tea extract, dokudami tea extract, and other tea extracts that are generally regarded as favorite beverages. it can.
  • the coffee extract may be an extract made from raw beans, or an extract made from roasted beans.
  • herbal extracts include thyme extract, sage extract, rosemary extract, oregano extract, basil extract, mint extract and the like.
  • the content is not particularly limited, but is usually 0.01 to 1 g / L, preferably 0.03 to 0.5 g / L, more preferably 0.05 to 0.2 g / L. It is. By setting it as this amount, it is possible to achieve both a good milk flavor and dryness at a high level.
  • the beverage of this embodiment preferably contains a sweetener for improving palatability.
  • a sweetener for improving palatability.
  • known sweeteners can be used.
  • sugars such as sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, fructose, glucose liquid sugar, etc.
  • low sweetness sweeteners such as xylitol and D-sorbitol, thaumatin, stevia extract, glycyrrhizin diacid
  • high-intensity sweeteners such as sodium, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and saccharin sodium.
  • saccharides are preferable from the viewpoint of natural milk flavor, and sucrose (sugar) or fructose is more preferable.
  • only 1 type may be used for a sweetener and it may use 2 or more types together.
  • the content of the sweetener in the beverage is not particularly limited, but in the case of sugar, it is usually 10 to 200 g / L, preferably 20 to 100 g / L, more preferably 30 to 80 g / L. is there. It can be considered that a good palatability improvement effect can be obtained by setting this amount.
  • the beverage of this embodiment contains a pH adjuster.
  • a pH adjusting agent By including a pH adjusting agent, it is possible to obtain merits such as easy pH fine adjustment, and suppression of pH fluctuation during production or distribution of beverages.
  • the pH adjuster include organic acid salts. More specifically, a sodium salt of carboxylic acid, a potassium salt of carboxylic acid, and the like can be given. In terms of suppressing the influence on taste as much as possible, when the organic acid that is the base of the organic acid salt is a polybasic acid, it is preferable that all carboxyl groups are neutralized.
  • the beverage according to the present embodiment it is preferable to include the above-mentioned salt of a specific acid (such as sodium salt or potassium salt) as a pH adjuster.
  • a specific acid such as sodium salt or potassium salt
  • trisodium citrate can also be preferably used as a pH adjuster.
  • the beverage of this embodiment may contain a fragrance for adjusting the milk flavor and other purposes.
  • flavor which a drink can contain is not specifically limited, A well-known fragrance
  • a milk flavor can be further enhanced by using a milk flavor.
  • milk flavoring fragrances include fragrances containing aroma components characteristic of milk components such as lactones and short chain fatty acids.
  • the beverage of this embodiment may contain various components other than those described above.
  • the taste may be adjusted with salt.
  • it may contain fruit juice, various nutritional components, coloring agents, diluents, antioxidants, thickening stabilizers and the like.
  • the beverage contains substantially no colorant or a small amount (for example, 0.01 g / L or less).
  • the pH of the beverage of this embodiment is less than 4.6.
  • the pH is preferably 3.6 to 4.5, more preferably 3.7 to 4.2.
  • the pH is preferably less than 4.6 from the viewpoint of production cost, flavor maintenance, browning suppression, and the like.
  • the pH can be measured by using a commercially available pH meter.
  • the pH can be adjusted, for example, by changing the amount of the specific acid or using a pH adjuster.
  • the acidity of the beverage of this embodiment (the amount of acid contained in the beverage) is not particularly limited, but the milk flavor can be further enhanced by adjusting the acidity to an appropriate acidity.
  • the upper limit is preferably 0.04% or less, more preferably 0. It is less than 03%, more preferably 0.025% or less, and particularly preferably 0.02% or less.
  • the citric acidity is specifically determined by titration using the following procedure using a phenolphthalein indicator and sodium hydroxide.
  • (1) Weigh accurately 5 to 15 g of beverage in a 200 mL Erlenmeyer flask and dilute to about 50 ml with water.
  • (2) Add a few drops of 1% phenolphthalein indicator to the diluted beverage and stir.
  • (3) While stirring the diluted beverage solution in the Erlenmeyer flask with a magnetic stirrer, 0.1M sodium hydroxide placed in a 25 mL burette is dropped into the beverage solution, and a titration test is performed.
  • Citric acidity (%) A ⁇ f ⁇ (100 / W) ⁇ 0.0064 (Formula 1)
  • A is the titration amount (mL) of 0.1 M sodium hydroxide solution
  • f is the titer of 0.1 M sodium hydroxide solution
  • W is the mass (g) of the beverage sample.
  • the value of “0.0064” multiplied in (Equation 1) refers to the mass (g) of anhydrous citric acid corresponding to 1 mL of 0.1 M sodium hydroxide solution.
  • a hydrogen ion concentration meter may be used instead of the phenolphthalein indicator.
  • the end point of the titration test is when the pH of the beverage solution in the Erlenmeyer flask becomes 8.1.
  • the beverage of this embodiment has a low content of acid components other than the specific acid (typically citric acid), or substantially does not contain any acid component other than the specific acid.
  • the concentration of citric acid in the beverage of this embodiment is preferably 0 to 15 mg / 100 ml, more preferably 0 to 10 mg / 100 ml, and even more preferably 0.
  • the concentration of citric acid can be determined by organic acid analysis by high performance liquid chromatography (HPLC), and the mass of citric acid used as a raw material. And the mass of citrate (excluding the mass corresponding to the counter cation).
  • HPLC high performance liquid chromatography
  • the beverage of the present embodiment contains an acid component other than the specific acid for some purpose. As long as a good milk flavor is felt, the beverage of this embodiment does not exclude the inclusion of an acid component other than the specific acid.
  • the beverage of this embodiment can have high transparency.
  • the absorbance at a wavelength of 650 nm of the beverage of the present embodiment is preferably 0.06 or less, more preferably 0.04 or less, and still more preferably 0.01 or less.
  • the light absorbency in wavelength 420nm becomes like this.
  • it is 0.1 or less, More preferably, it is 0.05 or less, More preferably, it is 0.01 or less.
  • the light absorbency in this specification is a value measured by putting a beverage in a quartz cell having an optical path length of 1 cm.
  • the beverage of this embodiment has a low protein content.
  • the content of the protein contained in the beverage of this embodiment is, for example, 0 to 0.2 g / L, preferably 0 to 0.05 g / L, more preferably 0 to 0.03 g / L. .
  • the Brix value of the beverage of the present embodiment is preferably 1 to 20 °, more preferably 2 to 10 °, and further preferably 2 to 8 ° from the viewpoint of improving the palatability of the beverage.
  • the Brix value can be adjusted, for example, by the amount of the above-mentioned sweetener, the amount of other various components, and the like.
  • the beverage of this embodiment can be obtained by uniformly mixing whey minerals, a specific acid, and if necessary other components in water according to a conventional method.
  • the beverage of the present embodiment may be a container-packed beverage that has been heat-sterilized and packed in a container.
  • the container at this time include a plastic bottle, an aluminum can, a steel can, a paper pack, a chilled cup, and a bottle.
  • the container is preferably transparent, and specifically, a plastic bottle or an uncolored bottle is preferable.
  • a container is a PET bottle from viewpoints, such as a handleability, distribution
  • the beverage according to the present embodiment has a pH of less than 4.6, so that the conditions for heat sterilization can be moderated.
  • the heat sterilization condition may be, for example, instantaneous sterilization at 90 to 135 ° C. or sterilization for 30 seconds.
  • ⁇ Method for imparting milk flavor to beverages> there is a method for imparting a milk flavor to a beverage in addition to the beverage itself. Specifically, as an embodiment of the present invention, at least one whey mineral and one or more acids (specific acids) selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid are included in the beverage. There is a method for imparting a milk flavor to a beverage, in which a beverage is obtained by adding the above.
  • the “whey mineral”, “specific acid”, and other components used in this method of imparting milk flavor are as described above in ⁇ Beverage>.
  • the pH of the beverage finally obtained by this milk flavor imparting method is preferably less than 4.6.
  • a more favorable milk flavor can be provided.
  • Examples of the method of adjusting the pH of the beverage to less than 4.6 include a method of adjusting the addition amount of the specific acid and using a pH adjuster.
  • Brix value A value measured at 20 ° C. using a sugar refractometer (RX-5000 ⁇ , Atago Co., Ltd.).
  • PH Value measured with GST-5741C manufactured by Toa DKK Corporation.
  • Citric acidity A value measured by the titration method described above.
  • Citric acid concentration A value calculated from these components contained in the raw material and the amount of raw material used.
  • Preliminary test A beverage containing whey minerals but not acid was prepared as a “standard” for evaluation. Specifically, beverages were prepared by uniformly mixing each component described in “Control Example” in Table 1 in water, and the resulting beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thereby, a packaged beverage was obtained. And 5 subjects took this drink. Various numerical values were measured / calculated.
  • the strength of the acidity of the beverage of this control example was set to the reference point “4 points” in the seven-step evaluation from the following 1 point to 7 points in each subject.
  • an embodiment comprising whey minerals and one or more acids selected from the group consisting of phosphoric acid, tartaric acid, lactic acid and gluconic acid, and having a pH of less than 4.6. It was confirmed that the beverages 1 to 4 had a milk flavor (good milk feeling, good milk taste) similar to the control example. In addition, the beverages of Examples 1 to 4 had better milk flavor (good milk feeling, good milk taste) than beverages containing citric acid or malic acid as acids (Comparative Examples 1 and 2). It was.
  • the sourness of the beverages of Examples 1 to 4 was suppressed as compared with the beverages of Comparative Examples 1 and 2. This suggests that the beverages of Examples 1 to 4 not only did not inhibit the milk flavor due to the acidity, but also improved the thirstability over citric acid.
  • the ease of drinking of the beverages of Examples 1 to 4 was the same as or better than the beverage of the comparative example. It can be seen that the ease of drinking tends to be improved by using phosphoric acid, tartaric acid, lactic acid or gluconic acid as the acid.
  • Example 3 using lactic acid as the specific acid and Example 4 using gluconic acid
  • the milk feeling and richness were significantly improved as compared with the control example.
  • the milk flavor can be “enhanced” more than when no acid is used.
  • the amount of whey mineral itself is preferably about 0.2 to 0.8 g / L (in the amount of potassium, 5.3 to 21.). 4 mg / 100 mL).
  • Example 1 in the control example 7 points evaluation (1 to 7 points) with 4 points as reference points.
  • Various numerical values were measured / calculated. Table 4 shows the average values of various numerical values and the scores of five people. For milk flavor (good milk feeling), good aftertaste and ease of drinking, the larger the number, the better the result. As for the strength of the sweetness pull-back, the smaller the value, the better the result (the effect of improving the thirst is high).
  • Example 11 Each component described in Table 5 as “Example 11” was uniformly mixed in water to prepare a beverage, and the resulting beverage was sterilized by instant sterilization at 95 ° C. and packed in a container. Thereby, a packaged beverage was obtained.
  • the milk flavor good milk feeling, good milk taste
  • ease of drinking and sourness when ingesting this packaged beverage five panelists were given the above I.S.
  • a 7-point evaluation (1 to 7 points) was performed with the control example described in 4 as 4 points (see Table 1 for the control example).
  • Various numerical values were measured / calculated. Table 5 shows the average values of various numerical values and the scores of five people.
  • milk flavor good milk feeling, good milk taste
  • ease of drinking the larger the number, the better the result.
  • About sourness intensity it shows that it is so favorable that a numerical value is small.
  • the amount of phosphoric acid is considerably higher (compared to the amount of whey minerals), and even if the beverage has a relatively large citric acidity of about 0.03%, the ease of drinking is better than the control example.
  • the acidity was equivalent to that of the control example.
  • the amount of phosphoric acid was considerably large, the decrease in milk flavor (good milk feeling and good milk taste) was suppressed to only 0.2 points compared to the control example. That is, it was confirmed that a sufficient milk flavor can be felt.

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

Abstract

L'invention concerne une boisson qui contient des minéraux de lactosérum, et une ou plusieurs sortes d'acide (acide spécifique) choisies dans un groupe constitué d'un acide phosphorique, d'un acide lactique et d'un acide gluconique, et qui présente un pH inférieur à 4,6. De préférence, l'acide lactique ou l'acide gluconique, et davantage de préférence, l'acide gluconique constituent l'acide spécifique. De préférence, cette boisson contient également un extrait de plante. En outre, de préférence, le rapport massique de la teneur en minéraux de lactosérum dans la boisson, est compris entre 0,5 et 10, vis-à-vis de la teneur en acide spécifique dans la boisson. Enfin, de préférence, l'absorbance de la boisson à une longueur d'onde de 650nm, est inférieure ou égale à 0,06.
PCT/JP2019/001577 2018-01-31 2019-01-21 Boisson, et procédé conférant un goût de lait à une boisson Ceased WO2019151002A1 (fr)

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AU2019213886A AU2019213886B2 (en) 2018-01-31 2019-01-21 Beverage and method for imparting milk flavor to beverage

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JP2018-014282 2018-01-31
JP2018014282 2018-01-31
JP2018084198A JP7262178B2 (ja) 2018-01-31 2018-04-25 飲料および飲料への乳風味付与方法
JP2018-084198 2018-04-25

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2019222274B2 (en) * 2018-02-19 2023-11-23 Asahi Group Holdings, Ltd. Beverage, packaged beverage, and method for enhancing milk flavor and tea flavor of beverage

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57129642A (en) * 1981-02-02 1982-08-11 Yakult Honsha Co Ltd Preparation of lactic beverage
WO2000024273A1 (fr) * 1998-10-28 2000-05-04 San-Ei Gen F.F.I., Inc. Compositions contenant du sucralose, et applications correspondantes
WO2005041692A1 (fr) * 2003-10-31 2005-05-12 Q.P. Corporation Complexe
JP2014014336A (ja) * 2012-07-10 2014-01-30 Otsuka Shokuhin Kk ミネラル及び有機酸生成物を含有する食品組成物
JP2014050337A (ja) * 2012-09-06 2014-03-20 Adeka Corp 乳風味付与剤
JP2016041064A (ja) * 2014-08-18 2016-03-31 三栄源エフ・エフ・アイ株式会社 乳飲料用の糊料製剤

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57129642A (en) * 1981-02-02 1982-08-11 Yakult Honsha Co Ltd Preparation of lactic beverage
WO2000024273A1 (fr) * 1998-10-28 2000-05-04 San-Ei Gen F.F.I., Inc. Compositions contenant du sucralose, et applications correspondantes
WO2005041692A1 (fr) * 2003-10-31 2005-05-12 Q.P. Corporation Complexe
JP2014014336A (ja) * 2012-07-10 2014-01-30 Otsuka Shokuhin Kk ミネラル及び有機酸生成物を含有する食品組成物
JP2014050337A (ja) * 2012-09-06 2014-03-20 Adeka Corp 乳風味付与剤
JP2016041064A (ja) * 2014-08-18 2016-03-31 三栄源エフ・エフ・アイ株式会社 乳飲料用の糊料製剤

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2019222274B2 (en) * 2018-02-19 2023-11-23 Asahi Group Holdings, Ltd. Beverage, packaged beverage, and method for enhancing milk flavor and tea flavor of beverage

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