WO2020171216A1 - Boisson à amertume dérivé d'une caféine allégée - Google Patents

Boisson à amertume dérivé d'une caféine allégée Download PDF

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Publication number
WO2020171216A1
WO2020171216A1 PCT/JP2020/007146 JP2020007146W WO2020171216A1 WO 2020171216 A1 WO2020171216 A1 WO 2020171216A1 JP 2020007146 W JP2020007146 W JP 2020007146W WO 2020171216 A1 WO2020171216 A1 WO 2020171216A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
caffeine
bitterness
ppm
present
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/JP2020/007146
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English (en)
Japanese (ja)
Inventor
早川　智
瑞穂 本坊
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.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings 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 JP2019031061A external-priority patent/JP7134899B2/ja
Priority claimed from JP2019031060A external-priority patent/JP7211847B2/ja
Priority claimed from JP2019031059A external-priority patent/JP7267768B2/ja
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Publication of WO2020171216A1 publication Critical patent/WO2020171216A1/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
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • 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
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents

Definitions

  • the present invention relates to reducing bitterness derived from caffeine present in beverages.
  • Caffeine is an ingredient contained in coffee, green tea, etc. It is known that when it is present in a beverage at a certain concentration, it gives a pleasant stimulus during drinking. Further, it is known that caffeine has a wakefulness action as a main action, and has effects of reducing drowsiness during the daytime and improving concentration. Many beverages containing caffeine have been reported so far (Patent Documents 1 to 3), but a technique for effectively suppressing the bitterness of caffeine has been disclosed so far in beverages having a low sourness component of pH 5 or more. It has not been.
  • Linalool is a type of monoterpene alcohol and is said to have aromas of lily of the valley, lavender, and bergamot. Linalool is found as an essential oil component of many plants, and is contained in essential oils such as rosewood, linaloe, and camphor.
  • Patent Document 4 discloses a beverage imparted with a fruit flavor, and the beverage contains linalool. Further, Patent Document 5 discloses a beer-flavored sparkling beverage containing linalool.
  • Geraniol is a component contained in essential oils such as geranium and lemon, and is known to have a rose-like aroma.
  • Patent Document 6 discloses a method for improving the aroma of a beverage by setting the content of gellan acid to geraniol in a beer-flavored beverage at a specific ratio. ..
  • phenethyl alcohol is widely found in nature and is a component contained in essential oils such as rose, carnation, hyacinth, aleppo pine, ylang ylang, geranium, neroli, and quince. Further, phenethyl alcohol is known to be included in alcoholic beverages such as sake and wine. However, the bitterness reducing effect of phenethyl alcohol is not known.
  • JP-A-2014-55 Japanese Patent No. 5313320 Japanese Patent No. 3082920 WO2015/156282 JP, 2013-42675, A JP, 2006-206915, A
  • the present inventor has found that when caffeine is contained in a beverage having a pH of 5.0 or more, the bitterness derived from caffeine is more strongly felt than that of a beverage having a pH of less than 5.0.
  • An object of the present invention is to reduce the stimulating bitterness derived from caffeine that is felt during drinking in a beverage containing caffeine and having a pH of 5.0 or higher.
  • the present inventor has searched for an ingredient effective for reducing bitterness derived from caffeine in beverages.
  • linalool, geraniol, and phenethyl alcohol can contribute to the reduction of the bitterness.
  • the present invention has been completed based on such knowledge.
  • bitterness means an irritating bitterness such as puncturing the tongue, which is felt instantly during drinking.
  • ppb and ppm refer to weight/volume (w/v) ppb and ppm, respectively.
  • the numerical range represented by the lower limit value and the upper limit value that is, the “lower limit value to the upper limit value” includes the lower limit value and the upper limit value.
  • the range represented by “1-2” includes 1 and 2.
  • the beverage of the present invention contains caffeine.
  • Caffeine used in the present invention is not particularly limited, and may be a commercially available reagent, a pure product (a purified product having a caffeine content of 98% or more), a crude purified product (a caffeine content of 50 to less than 98%), Further, it may be in the form of an extract of a plant containing caffeine (coffee beans, tea leaves, cola fruits, etc.) or a concentrate thereof.
  • caffeine is used in the form of a plant extract or a concentrate thereof, as a raw material for extraction, tea leaves belonging to Camellia sinensis such as green tea, black tea, oolong tea, and Pu'er tea; The coffee beans that belong can be used.
  • the concentration of caffeine in the beverage of the present invention is 1 to 150 ppm, preferably 1 to 100 ppm, more preferably 1 to 80 ppm, still more preferably 1 to 50 ppm.
  • concentration of caffeine in the beverage is 1 ppm or more, the bitterness in the beverage is strongly felt, which is preferable for obtaining the effect of reducing bitterness according to the present invention.
  • concentration of caffeine in the beverage exceeds 150 ppm, the bitterness-reducing effect of the present invention can be obtained, but the bitterness may not be sufficiently reduced.
  • caffeine in beverages, if caffeine is in the form of a hydrate, etc., convert it to the free form (free form) and then calculate the content.
  • concentration of caffeine can be measured by a method using high performance liquid chromatography (HPLC).
  • the beverage of the present invention contains linalool in a specific amount. Thereby, the bitterness derived from caffeine can be reduced.
  • the content of linalool in the beverage of the present invention is 40 ppm or more, preferably 40 to 1500 ppm, preferably 50 to 500 ppm, more preferably 60 to 400 ppm, further preferably 70 to 350 ppm. If the content of linalool in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from caffeine may be insufficient.
  • the ratio of the linalool content to the caffeine content is not particularly limited, but may be, for example, 8 or more, preferably 14 or more.
  • the content of linalool in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the linalool used in the present invention is not particularly limited, but may be a refined product or a crude product.
  • it may be a natural product containing linalool or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to flavors containing linalool.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention contains geraniol in a specific amount. Thereby, the bitterness derived from caffeine can be reduced.
  • the content of geraniol in the beverage of the present invention is 40 ppm or more, preferably 40 to 800 ppm, preferably 50 to 700 ppm, more preferably 60 to 600 ppm, and further preferably 70 to 500 ppm.
  • the content of geraniol in the beverage is less than 40 ppm, the effect of reducing the bitterness derived from caffeine may be insufficient.
  • the content of geraniol in the beverage exceeds 800 ppm, the flavor of geraniol becomes too strong, and the taste of the beverage itself may be impaired.
  • the ratio of geraniol content to caffeine content is not particularly limited, but may be, for example, 8 or more, preferably 14 or more.
  • the content of geraniol in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the geraniol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
  • it may be a natural product containing geraniol or a processed product thereof (plant extract, essential oil, fermented product of plant, concentrated product thereof, etc.).
  • More specific examples include fragrances containing geraniol, as well as fruit juices and extracts.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention contains 2-Phenylethanol (hereinafter referred to as “phenethyl alcohol” in the present specification) in a specific amount.
  • the content of phenethyl alcohol in the beverage of the present invention is 0.4 ppb or more, preferably 0.4 to 5 ppb, preferably 0.5 to 4 ppb, more preferably 0.6 to 3 ppb, still more preferably 0. It is 7 to 2 ppb.
  • the content of phenethyl alcohol in the beverage is less than 0.4 ppb, the effect of reducing the bitterness derived from caffeine may be insufficient.
  • the content of phenethyl alcohol in the beverage exceeds 5 ppb, the flavor of phenethyl alcohol becomes too strong, and the taste of the beverage itself may be impaired.
  • the ratio of the phenethyl alcohol content to the caffeine content is not particularly limited, but may be, for example, 0.00008 or more, preferably 0.00014 or more. Good.
  • the content of phenethyl alcohol in the beverage of the present invention can be measured by a known GC-MS method.
  • the column is a high polarity column (Agilent Technologies, DB-WaxUI)
  • the extraction method is a solid phase microextraction method (CTC Analytics, SPME-ArrowCarbonWR/PDMS)
  • the detector has a high resolution. It is recommended to use a mass spectrometer (Q Exactive GC Orbitrap manufactured by Thermo Fisher Scientific).
  • the phenethyl alcohol used in the present invention is not particularly limited, but may be a crude product as well as a purified product.
  • it may be a natural product containing phenethyl alcohol or a processed product thereof (a plant extract, an essential oil, a fermented product of a plant, a concentrate thereof, or the like). More specific examples include fruit juices and extracts in addition to fragrances containing phenethyl alcohol.
  • a fragrance is one preferable example because it can be added to a beverage in a small amount.
  • the beverage of the present invention has a pH of 5.0 to 8.0, preferably 5.5 to 7.5.
  • the pH of the beverage is less than 5.0, the bitterness may be masked by the sour component in the beverage.
  • the pH of the beverage is 5.0 or more, the bitterness can be noticed remarkably because the sourness component acting as a masking component is small, which is preferable in obtaining the bitterness reducing effect of the present invention.
  • the pH of the beverage can be adjusted using a pH adjusting agent such as sodium citrate, sodium hydroxide and sodium bicarbonate.
  • the pH of the beverage can be easily measured using a commercially available pH meter.
  • the Brix of the beverage of the present invention is not particularly limited, but is preferably 1 or less. Without being bound by theory, when Brix is 1 or less, it is considered that the bitterness of caffeine is noticeable due to the small amount of soluble solids acting as a bitterness-masking component, and thus the reduction of bitterness according to the present invention. It is preferable for obtaining the effect.
  • Brix can be evaluated by the Brix value obtained by using a sugar meter or a refractometer.
  • the Brix value is a value obtained by converting the refractive index measured at 20° C. into the mass/mass percent of the sucrose solution based on the conversion table of ICUMSA (International Commission on Unification of Sugar Analysis). The unit is displayed as “°Bx”, “%” or “degree”.
  • the beverage of the present invention can be blended with components generally used in beverages.
  • components generally used in beverages for example, without limitation, flavoring agents, sugars, acidulants, nutrient enhancers, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, quality stabilizers, etc. should be added within a range that does not impair the effects of the present invention.
  • the beverage of the present invention is not particularly limited as long as it is a soft drink.
  • it may be any of nutritional drinks, functional drinks, flavored water (near water) drinks, tea drinks (black tea, oolong tea, green tea, etc.), coffee drinks, carbonated drinks and the like.
  • the beverage of the present invention is preferably a tea beverage.
  • the "tea beverage” is a beverage containing an extract of tea leaves or an extract of cereals as a main component, and specifically, green tea, houjicha, blended tea, barley tea, mate tea, jasmine tea, black tea, Examples include oolong tea and Tochu tea.
  • a particularly preferable tea beverage in the present invention is a tea beverage.
  • the beverage of the present invention is preferably a packaged beverage that is heat-sterilized and packaged in a container. This is because the bitter taste of caffeine may become stronger by heating the beverage.
  • the means for heat sterilization is not particularly limited, but any known means such as UHT sterilization and retort sterilization can be used.
  • the container for filling the beverage is not particularly limited, but for example, a PET bottle, an aluminum can, a steel can, a paper pack, a chilled cup, a bottle and the like can be used. From the viewpoint of convenience or convenience, a container that is lightweight, easy to carry, and can be re-closed, for example, a container such as a PET bottle is preferable.
  • Experiment A1 Effect of pH on bitterness
  • a beverage was prepared by adding a caffeine preparation (Maruzen Yakuhin Sangyo Co., Ltd.) (purity: >99%) to water so that the concentration of caffeine in the beverage was 5 ppm.
  • the pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in Table 1 (Samples 1-5).
  • a beverage was also prepared by adding linalool to the thus-prepared beverage at 300 ppm. Brix was less than 1 for all beverages.
  • bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation. ⁇ : almost no bitterness ⁇ : slightly bitterness ⁇ : strongly bitterness
  • Three specialized panels evaluated the beverage according to the following criteria, using 1 ppm of caffeine and a beverage to which linalool was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.
  • the bitterness of these beverages was sensory evaluated according to the method described in Experiment A2.
  • the drink having a linalool concentration of 20 ppm had an evaluation of 4.3 points (average of the expert panel), and had a strong bitterness and was difficult to drink.
  • the beverage having a linalool concentration of 300 ppm had almost no bitterness and was easy to drink.
  • Experiment B1 Effect of pH on bitterness
  • a beverage was prepared by adding a caffeine preparation (Maruzen Yakuhin Sangyo Co., Ltd.) (purity: >99%) to water so that the concentration of caffeine in the beverage was 5 ppm.
  • the pH of the beverage was adjusted with citric acid or sodium hydroxide as shown in the table below (Samples 1-5).
  • a beverage was also prepared by adding geraniol to the thus-prepared beverage at 40 ppm. Brix was less than 1 for all beverages.
  • bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation. ⁇ : almost no bitterness ⁇ : slightly bitterness ⁇ : strongly bitterness
  • Experiment B2 Effect of Caffeine and Geraniol Content on Bitterness Tea extract and geraniol were added to water, and the concentrations of caffeine and geraniol were adjusted to the concentrations shown in the table below to prepare beverages.
  • the prepared beverage was filled in a PET container having a capacity of 500 ml.
  • the pH of the prepared beverage was 5.9. Brix was less than 1 for all beverages.
  • Three specialist panels evaluated the beverage according to the following criteria using 1 ppm of caffeine and a beverage to which geraniol was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.
  • Adding 40% or more and 40-800 ppm of geraniol to a beverage containing 1-150 ppm of caffeine reduced the unpleasant bitterness derived from caffeine and made it easier to drink.
  • the bitterness of these beverages was sensory evaluated according to the method described in Experiment B2.
  • the beverage having a geraniol concentration of 20 ppm had an evaluation of 4.3 points (the average of the expert panel), and had a strong bitterness and was difficult to drink.
  • the beverage having a geraniol concentration of 200 ppm showed almost no bitterness and was easy to drink.
  • bitterness of each beverage was evaluated. According to the following criteria, three expert panelists evaluated bitterness by themselves, and then all panelists discussed and decided the final evaluation. ⁇ : almost no bitterness ⁇ : slightly bitterness ⁇ : strongly bitterness
  • Three specialized panels evaluated the beverage according to the following criteria using 1 ppm of caffeine and a beverage to which phenethyl alcohol was not added as a control (Sample 1). The average of the scores of the three specialist panels was calculated, and 3.0 points or less were passed. The sensory evaluation results are shown in the table below. 5 points: Stronger bitterness than the control. 4 points: Bitterness equivalent to that of the control. 3 points: Less bitterness than the control. 2 points: The bitterness is considerably less than that of the control. 1 point: No bitterness is felt.
  • Adding 0.4 ppb or more and 0.4-5 ppb of phenethyl alcohol to a beverage containing 1 to 150 ppm of caffeine reduced unpleasant bitterness derived from caffeine and made it easier to drink.
  • the bitterness of these beverages was sensory evaluated according to the method described in Experiment C2.
  • the beverage having a phenethyl alcohol concentration of 0.1 ppb had an evaluation of 4.3 points (average of professional panels), and had a strong bitterness and was difficult to drink.

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  • 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)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention a pour objet d'alléger une amertume stimulante dérivée d'une caféine pouvant être perçue lors de la consommation, dans une boisson de pH supérieur ou égal à 5,0 comprenant une caféine.　Plus précisément, l'invention concerne une boisson qui comprend １ à １５０ｐｐｍ d'une caféine, qui comprend ４０ｐｐｍ ou plus d'un linalol ou ４０ｐｐｍ ou plus d'un géraniol ou ０,４ｐｐｂ ou plus d'un alcool phényléthylique, et qui présente un pH de ５,０ à ８,０.
PCT/JP2020/007146 2019-02-22 2020-02-21 Boisson à amertume dérivé d'une caféine allégée Ceased WO2020171216A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2019-031061 2019-02-22
JP2019-031060 2019-02-22
JP2019031061A JP7134899B2 (ja) 2019-02-22 2019-02-22 カフェイン由来の苦味が軽減された飲料
JP2019-031059 2019-02-22
JP2019031060A JP7211847B2 (ja) 2019-02-22 2019-02-22 カフェイン由来の苦味が軽減された飲料
JP2019031059A JP7267768B2 (ja) 2019-02-22 2019-02-22 カフェイン由来の苦味が軽減された飲料

Publications (1)

Publication Number Publication Date
WO2020171216A1 true WO2020171216A1 (fr) 2020-08-27

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PCT/JP2020/007146 Ceased WO2020171216A1 (fr) 2019-02-22 2020-02-21 Boisson à amertume dérivé d'une caféine allégée

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WO (1) WO2020171216A1 (fr)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0329483B2 (fr) * 1988-11-18 1991-04-24
JPH0330020B2 (fr) * 1982-11-17 1991-04-26
JPH0348333B2 (fr) * 1983-01-28 1991-07-24 Mazda Motor
JPH0348334B2 (fr) * 1982-11-12 1991-07-24 Suzuki Co Ltd
JP2005348619A (ja) * 2004-06-08 2005-12-22 Ito En Ltd 紅茶飲料の製造方法
JP2013252128A (ja) * 2012-03-16 2013-12-19 Shizuoka Industrial Foundation 低品位茶の品質改善方法及び品質改善された緑茶
JP2015116168A (ja) * 2013-12-19 2015-06-25 株式会社 伊藤園 ジャスミン茶飲料及びその製造方法、並びにジャスミン茶飲料の後味改善方法
JP2016015924A (ja) * 2014-07-09 2016-02-01 味の素ゼネラルフーヅ株式会社 茶飲料用組成物、茶飲料用組成物の製造方法、茶飲料の製造方法、及び茶飲料の風味改善方法
WO2016063394A1 (fr) * 2014-10-23 2016-04-28 長谷川香料株式会社 Exhausteur de goût pour aliments et boissons
CN106720675A (zh) * 2016-12-01 2017-05-31 安徽阜南常晖食品有限公司 一种保健型茉莉花茶饮料
JP2019180298A (ja) * 2018-04-10 2019-10-24 アサヒ飲料株式会社 コーヒー飲料、コーヒー飲料の後味のすっきり感の向上方法
JP2020028244A (ja) * 2018-08-22 2020-02-27 三栄源エフ・エフ・アイ株式会社 香味改善剤

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0348334B2 (fr) * 1982-11-12 1991-07-24 Suzuki Co Ltd
JPH0330020B2 (fr) * 1982-11-17 1991-04-26
JPH0348333B2 (fr) * 1983-01-28 1991-07-24 Mazda Motor
JPH0329483B2 (fr) * 1988-11-18 1991-04-24
JP2005348619A (ja) * 2004-06-08 2005-12-22 Ito En Ltd 紅茶飲料の製造方法
JP2013252128A (ja) * 2012-03-16 2013-12-19 Shizuoka Industrial Foundation 低品位茶の品質改善方法及び品質改善された緑茶
JP2015116168A (ja) * 2013-12-19 2015-06-25 株式会社 伊藤園 ジャスミン茶飲料及びその製造方法、並びにジャスミン茶飲料の後味改善方法
JP2016015924A (ja) * 2014-07-09 2016-02-01 味の素ゼネラルフーヅ株式会社 茶飲料用組成物、茶飲料用組成物の製造方法、茶飲料の製造方法、及び茶飲料の風味改善方法
WO2016063394A1 (fr) * 2014-10-23 2016-04-28 長谷川香料株式会社 Exhausteur de goût pour aliments et boissons
CN106720675A (zh) * 2016-12-01 2017-05-31 安徽阜南常晖食品有限公司 一种保健型茉莉花茶饮料
JP2019180298A (ja) * 2018-04-10 2019-10-24 アサヒ飲料株式会社 コーヒー飲料、コーヒー飲料の後味のすっきり感の向上方法
JP2020028244A (ja) * 2018-08-22 2020-02-27 三栄源エフ・エフ・アイ株式会社 香味改善剤

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