JP2799651B2 - Beverage in sealed container - Google Patents
Beverage in sealed containerInfo
- Publication number
- JP2799651B2 JP2799651B2 JP4280689A JP28068992A JP2799651B2 JP 2799651 B2 JP2799651 B2 JP 2799651B2 JP 4280689 A JP4280689 A JP 4280689A JP 28068992 A JP28068992 A JP 28068992A JP 2799651 B2 JP2799651 B2 JP 2799651B2
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- beverage
- heat
- sealed container
- germination
- 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.)
- Expired - Lifetime
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Beans For Foods Or Fodder (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、密封容器に充填され市
場に流通している飲料において、嫌気性耐熱性細菌胞子
の発芽・増殖抑制処理のなされた密封容器入り飲料に関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage filled in a sealed container, which is filled in a sealed container and distributed on the market, in which germination and growth of anaerobic heat-resistant bacterial spores are suppressed.
【０００２】[0002]
【従来の技術】従来、飲料にソルビタン脂肪酸エステル
を使用した技術として、公開特許昭和５８−１１１６４
１ではソルビタン脂肪酸エステルを配合することによ
り、経時的な浮遊物発生現象（ネックリング）を克服し
て安定なコーヒー飲料を提供できる製法に関する技術が
開示されているが、これはコーヒーエキストラクト中に
含まれる油状物質、重合物質、水不溶性多糖類、蛋白質
などに起因するネックリングの防止効果に関する技術で
あり、公開特許昭和５９−２１６５７７には炭素数６〜
１２の脂肪酸とソルビタンとのモノエステル化物の抗菌
性に関する技術が開示されているが、この技術の対象と
するのは一般の食品であり、これらは一般細菌の増殖抑
制効果であり耐熱性細菌胞子の発芽抑制効果について
は、一切ふれられていない。一般に細菌の増殖抑制効果
と耐熱性細菌胞子の発芽抑制効果に相関性は見いだされ
てはおらず、細菌の増殖抑制効果を持つ抗菌剤が耐熱性
細菌胞子の発芽抑制効果を持つとは言えない。さらに公
開特許昭和６３−２２６２６６には、乳飲料用乳化安定
剤としてソルビタン脂肪酸エステルを他の乳化剤と併用
して、リングの生成を阻止し、低温流通はもとより、常
温流通においても優れた乳化安定性を示す技術が開示さ
れているが、乳成分入り飲料の乳脂肪の安定化の為に添
加する記述は有るが、耐熱性細菌胞子の発芽・増殖によ
る変敗を抑制するために使用する検討はされていない。
公開特許平成１−１５７３６５には、安定剤とソルビタ
ン脂肪酸エステルを使用した技術が開示されているが、
これも乳飲料用乳化安定剤に関するものであり、耐熱性
細菌胞子の発芽・増殖による変敗を抑制するために使用
する検討はされていない。公開特許平成２−７６５３９
には、ソルビタン脂肪酸エステルとコハク酸モノグリセ
リドを使用した技術が開示されているが、これも乳飲料
用乳化安定剤に関するものであり、耐熱性細菌胞子の発
芽・増殖による変敗を抑制するために使用する検討はさ
れていない。また従来、密封容器に充填された飲料で
は、商業的殺菌をおこない、一般細菌による変敗を抑制
した形で、市場に流通されていた。しかし、商業的殺菌
では死滅しない耐熱性細菌胞子がホットベンダー等によ
る外的温度ショックで発芽し、変敗の原因となることが
多く見られた。このため密封容器入り飲料用静菌剤とし
てはショ糖脂肪酸エステル、ポリグリセリン脂肪酸エス
テル等が耐熱性細菌胞子の発芽抑制剤として使用されて
きた。2. Description of the Related Art Conventionally, as a technique using a sorbitan fatty acid ester in a beverage, Japanese Patent Application Laid-Open No. 58-11164 is disclosed.
No. 1 discloses a technique relating to a production method capable of providing a stable coffee beverage by overcoming a suspended substance generation phenomenon (neck ring) over time by blending a sorbitan fatty acid ester. This technology relates to the effect of preventing necking caused by oily substances, polymer substances, water-insoluble polysaccharides, proteins, and the like contained therein, and is disclosed in Japanese Patent Application Laid-Open No. 59-216577.
Although a technique relating to the antibacterial property of a monoesterified product of a fatty acid and sorbitan of No. 12 is disclosed, the subject of this technique is a general food, which has an effect of suppressing the growth of general bacteria and has a heat-resistant bacterial spore. No mention is made of the germination-inhibiting effect. In general, no correlation has been found between the effect of inhibiting the growth of bacteria and the effect of suppressing the germination of heat-resistant bacterial spores, and it cannot be said that an antibacterial agent having the effect of inhibiting the growth of bacteria has the effect of inhibiting the germination of heat-resistant bacterial spores. Further, JP-A-63-226266 discloses that sorbitan fatty acid ester is used in combination with other emulsifiers as an emulsion stabilizer for milk drinks to prevent the formation of rings and to provide excellent emulsion stability not only at low temperature but also at normal temperature. Although there is a description to add to stabilize the milk fat of a milk-containing beverage, there is a study to use to suppress deterioration due to germination and growth of heat-resistant bacterial spores. It has not been.
JP-A-Heisei 1-157365 discloses a technique using a stabilizer and a sorbitan fatty acid ester,
This also relates to an emulsion stabilizer for dairy beverages, and no study has been made on its use for suppressing deterioration caused by germination / proliferation of heat-resistant bacterial spores. Published patent application Hei 2-76539
Discloses a technique using a sorbitan fatty acid ester and succinic monoglyceride, but also relates to an emulsion stabilizer for milk drinks, in order to suppress deterioration due to germination and growth of heat-resistant bacterial spores. No consideration has been given to its use. Conventionally, beverages filled in sealed containers have been commercially disinfected and distributed on the market in a form in which deterioration by general bacteria is suppressed. However, heat-resistant bacterial spores, which do not die in commercial sterilization, often germinate due to an external temperature shock caused by a hot bender or the like, which often causes deterioration. For this reason, sucrose fatty acid esters, polyglycerin fatty acid esters, and the like have been used as germination inhibitors for heat-resistant bacterial spores as bacteriostatic agents for beverages in sealed containers.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、これら
ショ糖脂肪酸エステルやポリグリセリン脂肪酸エステル
等は嫌気性耐熱性細菌胞子の発芽・増殖による変敗を抑
制する為には、飲料に対してかなりの量を添加する必要
が有り、また上記乳化剤は親水性乳化剤である為、飲料
において味が出やすく効果の得られる十分量を添加した
場合、飲料の風味を損なっていた。However, these sucrose fatty acid esters, polyglycerin fatty acid esters, and the like are required to suppress the deterioration of spores due to the germination and growth of anaerobic heat-resistant bacterial spores. In addition, since the above-mentioned emulsifier is a hydrophilic emulsifier, the flavor of the beverage is impaired when a sufficient amount of the beverage is added so that the effect is easily obtained.
【０００４】[0004]
【課題を解決するための手段】本発明は、ショ糖脂肪酸
エステルやポリグリセリン脂肪酸エステル等より親水性
の低いソルビタン脂肪酸エステルを添加することによ
り、密封容器入り飲料における嫌気性耐熱性細菌胞子の
発芽・増殖による変敗を抑制するとともに、飲料の風味
を損なうことなく飲料を製造することを可能とした。さ
らにソルビタン脂肪酸エステルはショ糖脂肪酸エステル
やポリグリセリン脂肪酸エステル等よりデンプン等と複
合体を形成しにくい為、デンプン等の入った系でも安定
した効果を示す。詳細には密封容器入り飲料において、
耐熱性細菌胞子の中でも特に耐熱性の高い嫌気性耐熱性
細菌胞子の発芽・増殖による変敗を抑制することを目的
として脂肪酸の炭素数が１２又は１４の飽和脂肪酸であ
るソルビタン脂肪酸エステルを飲料全体に対して０．０
１〜１重量％添加することを特徴とする嫌気性耐熱性細
菌胞子の発芽・増殖抑制処理のなされた密封容器入り飲
料に関する。本願発明者らは鋭意研究を行った結果、脂
肪酸の炭素数が１２又は１４の飽和脂肪酸であるソルビ
タン脂肪酸エステルが、従来使用されているショ糖脂肪
酸エステル、ポリグリセリン脂肪酸エステル等よりも嫌
気性耐熱性細菌胞子の発芽・増殖に対する抑制効果が高
く、かつ飲料に対する味の影響が少ないことを発見し本
願発明を完成した。本願発明の、ソルビタン脂肪酸エス
テルは密封容器入り飲料において問題となる嫌気性硫化
黒変菌、嫌気性ガス発生菌等の嫌気性耐熱性細菌胞子の
発芽を抑制し、密封容器入り飲料の変敗を防止する。一
般に密封容器入り飲料で問題となる耐熱性フラットサワ
ー変敗菌としては好気性耐熱性細菌であるBacillus cir
culans,Bacillus coagulans,Bacillus stearothermophi
lus 等のBacillus属があげられるが、本願発明の嫌気性
耐熱性細菌としてはClostridium thermoaceticum,Clost
ridium thermohydrosulfulycum等のClostridium 属が上
げられる。好気性耐熱性細菌のBacillus属と嫌気性耐熱
性細菌の Clostridium属は共に有芽胞耐熱性細菌として
分類されているが、両者は属として全く異なりその生理
学的性質も異なるものであり、本願発明のソルビタン脂
肪酸エステルは特にClostridium 属に効果が得られる。
本願発明の、ソルビタン脂肪酸エステルはソルビットと
炭素数が１２又は１４の飽和脂肪酸を常法により反応さ
せたエステル化物であり、エステル化度としてはモノ・
ジ・トリエステルが望ましく、また使用する脂肪酸は単
品または混合物のどちらでもよく、脂肪酸組成として
は、炭素数が１２又は１４の飽和脂肪酸の総量として５
０％以上含まれていれば良い。炭素数が１２より小さい
場合は、風味的に好ましくなく、炭素数が１４より大き
い場合は、本願発明の効果が期待できない。本願発明の
ソルビタン脂肪酸エステルの添加量は、０．０１〜１％
であり、これ以下では本願発明の効果が期待できず、ま
たこれ以上では風味的に好ましくない。本願発明に使用
される密封容器としては、缶、瓶、ペットボトル、紙パ
ック、ラミネートパック等があげられるが、密封できる
容器であれば特に限定しない。この他ソルビタン脂肪酸
エステルに、静菌性を有するショ糖脂肪酸エステル、ポ
リグリセリン脂肪酸エステル等を併用することも可能で
あり、その場合それぞれの乳化剤の添加量に比例して相
加効果が得られる。以下に実施例を示す。SUMMARY OF THE INVENTION The present invention provides a method for germinating anaerobic heat-resistant bacterial spores in a beverage in a sealed container by adding a sorbitan fatty acid ester having a lower hydrophilicity than sucrose fatty acid ester or polyglycerin fatty acid ester. -In addition to suppressing deterioration due to proliferation, it has become possible to produce a beverage without impairing the flavor of the beverage. Furthermore, sorbitan fatty acid esters are less likely to form a complex with starch or the like than sucrose fatty acid esters or polyglycerin fatty acid esters, and thus exhibit a stable effect even in a system containing starch or the like. Specifically, in beverages in sealed containers,
Among the heat-resistant bacterial spores, sorbitan fatty acid esters, which are saturated fatty acids having 12 or 14 carbon atoms, are used for the whole beverage for the purpose of suppressing deterioration due to germination / proliferation of anaerobic heat-resistant bacterial spores having particularly high heat resistance. 0.0 for
The present invention relates to a beverage in a hermetically sealed container which has been subjected to a treatment for inhibiting germination and growth of anaerobic heat-resistant bacterial spores, which is added in an amount of 1 to 1% by weight. As a result of intensive studies, the inventors of the present invention have found that sorbitan fatty acid esters, which are saturated fatty acids having 12 or 14 carbon atoms, are more anaerobic and heat-resistant than conventionally used sucrose fatty acid esters and polyglycerin fatty acid esters. The present inventors have found that the effect of suppressing the germination and growth of bacterium spores is high and that the influence of the taste on the beverage is small, and completed the present invention. The sorbitan fatty acid ester of the present invention suppresses the germination of anaerobic heat-resistant bacterial spores such as anaerobic black sulphate bacteria and anaerobic gas-producing bacteria, which are a problem in beverages in sealed containers. To prevent. Bacillus cir, an aerobic heat-resistant bacterium, is a heat-resistant flat sour spoilage bacterium that is generally a problem for sealed beverages.
culans, Bacillus coagulans, Bacillus stearothermophi
lus etc., but the anaerobic heat-resistant bacterium of the present invention is Clostridium thermoaceticum, Clost.
The genus Clostridium such as ridium thermohydrosulfulycum is mentioned. Both the aerobic heat-resistant bacterium Bacillus and the anaerobic heat-resistant bacterium Clostridium have been classified as spore-resistant heat-resistant bacteria. Sorbitan fatty acid esters are particularly effective for the genus Clostridium.
The sorbitan fatty acid ester of the present invention is an esterified product obtained by reacting sorbitol with a saturated fatty acid having 12 or 14 carbon atoms by a conventional method.
Di-triester is desirable, and the fatty acid used may be either a single product or a mixture. The fatty acid composition may be 5 or more as the total amount of saturated fatty acids having 12 or 14 carbon atoms.
What is necessary is just to contain 0% or more. When the number of carbon atoms is less than 12, flavor is not preferable, and when the number of carbon atoms is more than 14, the effect of the present invention cannot be expected. The amount of the sorbitan fatty acid ester of the present invention is 0.01 to 1%.
Below this, the effects of the present invention cannot be expected, and above this, the flavor is not preferred. Examples of the sealed container used in the present invention include cans, bottles, plastic bottles, paper packs, laminate packs, and the like, but are not particularly limited as long as they can be sealed. In addition, bacteriostatic sucrose fatty acid esters, polyglycerin fatty acid esters, and the like can be used in combination with the sorbitan fatty acid ester. In this case, an additive effect can be obtained in proportion to the amount of each emulsifier added. Examples will be described below.
【０００５】[0005]
実施例１ コーヒー水性抽出液（Ｂｘ．８）４０ｇ，水３２０ｇ，
砂糖４０ｇ，脱脂粉乳１０ｇ，ソルビタンモノミリスチ
ン酸エステル（ＨＬＢ＝６．２）０．２ｇをホモミキサ
ーで７０℃・５分間攪拌して均一な溶液を得た。この時
に味を見たところ乳化剤の味は感じられなかった。この
コーヒー飲料に嫌気性硫化黒変菌胞子を１０3 ／ｍｌに
なるよう添加し透明サンプル瓶３本にそれぞれ１００ｍ
ｌ（ｐＨ＝６．５）ずつ詰め、１２０℃で２０分間殺菌
した。これを５５℃で３０日間保存後、開封したところ
変敗は認められず、又、ｐＨも６．４とほとんど差が無
かった。Example 1 40 g of an aqueous coffee extract (Bx.8), 320 g of water,
40 g of sugar, 10 g of skim milk powder, and 0.2 g of sorbitan monomyristate (HLB = 6.2) were stirred with a homomixer at 70 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was not felt. An anaerobic sulphated black spores was added to this coffee beverage at a density of 10 3 / ml, and 100 m was added to each of three transparent sample bottles.
1 (pH = 6.5) and sterilized at 120 ° C. for 20 minutes. After storage at 55 ° C. for 30 days, the container was opened and no deterioration was observed, and the pH was almost the same as 6.4.
【０００６】実施例２ 小豆こしあん４０ｇ，水２８７．２ｇ，砂糖７２ｇ，食
塩０．８ｇ，ソルビタンモノミリスチン酸エステル（Ｈ
ＬＢ＝６．２）０．５ｇをホモミキサーで７０℃・５分
間攪拌して均一な溶液を得た。この時に味を見たところ
乳化剤の味は感じられなかった。このしるこ飲料に好気
性フラットサワー変敗菌胞子を１０3 ／ｍｌになるよう
添加し透明サンプル瓶３本にそれぞれ１００ｍｌ（ｐＨ
＝７．０）ずつ詰め、１２０℃で３０分間殺菌した。こ
れを５５℃で３０日間保存後、開封したところ変敗は認
められず、又、ｐＨも６．８とほとんど差が無かった。Example 2 40 g of red bean koshian, 287.2 g of water, 72 g of sugar, 0.8 g of salt, sorbitan monomyristate (H
(LB = 6.2) 0.5 g was stirred with a homomixer at 70 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was not felt. Aerobic flat sour spoilage spores are added to the spores at a concentration of 10 3 / ml, and 100 ml each of the three transparent sample bottles (pH
= 7.0) and sterilized at 120 ° C for 30 minutes. After storage at 55 ° C. for 30 days, the container was opened and no deterioration was observed, and the pH was almost equal to 6.8.
【０００７】実施例３ 裏ごしコーン３２ｇ，バター８ｇ，食塩２ｇ，水３５８
ｇ，ソルビタンモノラウリン酸エステル（ＨＬＢ＝６．
８）０．４ｇをホモミキサーで７０℃・５分間攪拌して
均一な溶液を得た。この時に味を見たところ乳化剤の味
は感じられなかった。このコーヒー飲料に嫌気性硫化黒
変菌胞子を１０3 ／ｍｌになるよう添加し透明サンプル
瓶３本にそれぞれ１００ｍｌ（ｐＨ＝７．０）ずつ詰
め、１２０℃で３０分間殺菌した。これを５５℃で３０
日間保存後、開封したところ変敗は認められず、又、ｐ
Ｈも６．７とほとんど差が無かった。Example 3 32 g of strained corn, 8 g of butter, 2 g of salt, and 358 of water
g, sorbitan monolaurate (HLB = 6.
8) 0.4 g was stirred with a homomixer at 70 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was not felt. An anaerobic sulphated black bacillus spore was added to the coffee beverage at a concentration of 10 3 / ml, and each of the three transparent sample bottles was filled with 100 ml (pH = 7.0), and sterilized at 120 ° C. for 30 minutes. This at 55 ° C for 30
After storage for days, when opened, no deterioration was observed.
H was almost the same as 6.7.
【０００８】比較例１ コーヒー水性抽出液（Ｂｘ．８）４０ｇ，水３１０ｇ，
砂糖４０ｇ，脱脂粉乳１０ｇ，ショ糖モノパルミチン酸
エステル（ＨＬＢ＝１６）０．２ｇをホモミキサーで７
０℃・５分間攪拌して均一な溶液を得た。この時に味を
見たところ若干乳化剤の味が感じられた。Comparative Example 1 40 g of an aqueous coffee extract (Bx.8), 310 g of water,
40 g of sugar, 10 g of skim milk powder, 0.2 g of sucrose monopalmitate (HLB = 16) in a homomixer for 7 g
The mixture was stirred at 0 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was slightly felt.
【０００９】比較例２ 小豆こしあん４０ｇ，水２８７．２ｇ，砂糖７２ｇ，食
塩０．８ｇ，デカグリセリンモノミリスチン酸エステル
（ＨＬＢ＝１４．５）０．５ｇをホモミキサーで７０℃
・５分間攪拌して均一な溶液を得た。この時に味を見た
ところ若干乳化剤の味が感じられた。Comparative Example 2 40 g of red bean koshian, 287.2 g of water, 72 g of sugar, 0.8 g of salt, and 0.5 g of decaglycerin monomyristate (HLB = 14.5) were mixed at 70 ° C. with a homomixer.
Stir for 5 minutes to obtain a homogeneous solution. At this time, when the taste was observed, the taste of the emulsifier was slightly felt.
【００１０】比較例３ 裏ごしコーン３２ｇ，バター８ｇ，食塩２ｇ，水３５８
ｇ，ショ糖モノパルミチン酸エステル（ＨＬＢ＝１６）
０．４ｇをホモミキサーで７０℃・５分間攪拌して均一
な溶液を得た。この時に味を見たところ若干乳化剤の味
が感じられた。Comparative Example 3 32 g of strained corn, 8 g of butter, 2 g of salt, and 358 of water
g, sucrose monopalmitate (HLB = 16)
0.4 g was stirred with a homomixer at 70 ° C. for 5 minutes to obtain a uniform solution. At this time, when the taste was observed, the taste of the emulsifier was slightly felt.
【００１１】[0011]
【発明の効果】本発明により、密封容器に充填され市場
に流通している飲料において、嫌気性耐熱性細菌胞子に
よる変敗が抑制され、微生物的に安定な飲料が供給でき
る。According to the present invention, in beverages filled in a sealed container and distributed on the market, deterioration due to anaerobic heat-resistant bacterial spores is suppressed, and a microbiologically stable beverage can be supplied.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 西山 昌良 三重県四日市市赤堀新町９番５号 太陽 化学株式会社内 審査官 冨永 みどり (56)参考文献 特開 平１−174363（ＪＰ，Ａ) 特開 昭58−111641（ＪＰ，Ａ) 特開 昭59−216577（ＪＰ，Ａ) 特開 昭63−226266（ＪＰ，Ａ) 特開 平１−157365（ＪＰ，Ａ) 特開 平２−76539（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 2/00 - 2/40──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Masayoshi Nishiyama 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Examiner at Taiyo Kagaku Co., Ltd. Midori Tominaga (56) References JP-A-1-174363 (JP, A) JP-A-58-111641 (JP, A) JP-A-59-216577 (JP, A) JP-A-63-226266 (JP, A) JP-A-1-157365 (JP, A) JP-A-2-76539 (JP JP, A) (58) Field surveyed (Int. Cl. 6 , DB name) A23L 2/00-2/40
Claims (1)
脂肪酸の炭素数が１２または１４の飽和脂肪酸であるソ
ルビタン脂肪酸エステルを添加することを特徴とする密
封容器飲料のＣｌｏｓｔｒｉｄｉｕｍ属細菌胞子の発芽
・増殖抑制方法1. A process for producing a beverage in a sealed container,
A method for inhibiting germination and growth of Clostridium spores in a sealed container beverage, comprising adding a sorbitan fatty acid ester which is a saturated fatty acid having 12 or 14 carbon atoms in the fatty acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4280689A JP2799651B2 (en) | 1992-09-26 | 1992-09-26 | Beverage in sealed container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4280689A JP2799651B2 (en) | 1992-09-26 | 1992-09-26 | Beverage in sealed container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06105669A JPH06105669A (en) | 1994-04-19 |
| JP2799651B2 true JP2799651B2 (en) | 1998-09-21 |
Family
ID=17628573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4280689A Expired - Lifetime JP2799651B2 (en) | 1992-09-26 | 1992-09-26 | Beverage in sealed container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2799651B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4489406B2 (en) * | 2003-10-23 | 2010-06-23 | 太陽化学株式会社 | Coffee flavor enhancer |
| JP6269149B2 (en) * | 2013-07-26 | 2018-01-31 | 東洋紡株式会社 | Method for inhibiting the growth of thermostable spore-forming thermophilic bacteria |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111641A (en) * | 1981-12-23 | 1983-07-02 | T Hasegawa Co Ltd | Preparation of stable coffee drink |
| JPH082286B2 (en) * | 1983-05-23 | 1996-01-17 | 花王株式会社 | Preservative |
| JPH0787755B2 (en) * | 1987-03-13 | 1995-09-27 | 第一工業製薬株式会社 | Emulsion stabilizer for milk drinks |
| JPH01157365A (en) * | 1987-12-14 | 1989-06-20 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsion stabilizer for milk drink |
| JPH01174363A (en) * | 1987-12-28 | 1989-07-10 | Kanebo Ltd | Favorite beverage packed in hermetically sealed container |
| JPH0276539A (en) * | 1988-09-13 | 1990-03-15 | Dai Ichi Kogyo Seiyaku Co Ltd | Emulsifier for milk tea distributable at normal temperature |
-
1992
- 1992-09-26 JP JP4280689A patent/JP2799651B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06105669A (en) | 1994-04-19 |
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