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WO2012008267A1 - Boisson au thé et son procédé de production - Google Patents

Boisson au thé et son procédé de production Download PDF

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Publication number
WO2012008267A1
WO2012008267A1 PCT/JP2011/063908 JP2011063908W WO2012008267A1 WO 2012008267 A1 WO2012008267 A1 WO 2012008267A1 JP 2011063908 W JP2011063908 W JP 2011063908W WO 2012008267 A1 WO2012008267 A1 WO 2012008267A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
catechin
polymerized
extract
caffeine
Prior art date
Application number
PCT/JP2011/063908
Other languages
English (en)
Japanese (ja)
Inventor
靖幸 小林
康弘 山西
本間　裕
Original Assignee
サントリーホールディングス株式会社
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 JP2010158339A external-priority patent/JP2012019708A/ja
Priority claimed from JP2010158332A external-priority patent/JP5676166B2/ja
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to HK13111704.9A priority Critical patent/HK1184335B/xx
Priority to CN201180043634.XA priority patent/CN103096726B/zh
Publication of WO2012008267A1 publication Critical patent/WO2012008267A1/fr

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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
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules

Definitions

  • the present invention relates to a tea-based beverage having improved drinkability and a method for producing the tea-based beverage.
  • Tea-based beverages include catechins, polymerized catechins, caffeine, and the like, and these are known to be involved in the taste and physiological functions of tea-based beverages. In recent years, attempts have been made to produce tea-based beverages that meet the needs of various consumers by controlling the content ratio of catechin, polymerized catechin, and caffeine in tea-based beverages.
  • beverages containing ester-type catechins, free-type catechins, and caffeine as beverages with improved flavor and quality while maintaining high physiological catechins (non-polymerized catechins) at high concentrations.
  • tea-based beverage Patent Document 1
  • the non-epimeric catechin concentration in the non-polymer catechin the content ratio of the non-polymer catechin, caffeine and total polyphenol, and the turbidity to a certain range. Therefore, a tea-based beverage (Patent Document 2) with reduced bitterness and taste is disclosed.
  • Oolong tea beverage (Patent Document 3) containing a non-polymer catechin at a high concentration and having a significantly reduced caffeine content and a reduced bitterness is disclosed.
  • extraction is performed using hot water at 80 to 100 ° C., which is 5 to 20 times the weight of the semi-fermented tea leaves.
  • Step A Separately extracted using hot water of 80-100 ° C., which is 25-60 times the weight of the semi-fermented tea leaves (Step B), and obtained in the step B and the extract obtained in Step A
  • a semi-fermented tea extract manufacturing method (Patent Document 4) that mixes the extracted extract at a mixing weight ratio (A / B) of 1/1 to 1/6, or oolong tea extract extracted from oolong tea leaves using water
  • a / B mixing weight ratio
  • the salt concentration and electrical conductivity are sufficiently reduced, and the pH is adjusted from weakly acidic to neutral to allow the liquid to pass through.
  • Manufacturing oolong tea extract with less caffeine content than before And a method are disclosed.
  • the semi-fermented tea leaves that have not been subjected to a heating step to stop the fermentation of the semi-fermented tea leaves that are the raw materials of oolong tea beverages
  • a method for producing oolong tea drink which is characterized by being made possible (Patent Document 6).
  • JP 2006-67828 A JP 2004-129669 A JP2007-68465 JP2008-206455 JP2007-068465 JP-A-2005-137265
  • An object of the present invention is to provide a packaged tea-based beverage with improved drinkability.
  • the present inventors have studied paying attention to components contained in tea-based beverages.
  • caffeine which is known to have bitterness and astringency in tea-based beverages
  • the present inventors have found that it is possible to give a feeling of drinking response without giving bitterness to the beverage.
  • semi-fermented tea or a purified product of polymerized catechins derived from fermented tea has an action of suppressing bitterness and astringency caused by non-polymerized catechins, and is particularly obtained from semi-fermented tea in a tea leaf extract with a low degree of fermentation. It has been found that bitterness caused by non-polymerized catechins and caffeine can be rounded by mixing purified products of polymerized catechins, and a highly drinkable tea-based beverage can be produced. The present invention was completed based on such knowledge.
  • the present invention is not limited to the following, the tea-based beverages (1) to (4) and the production methods (5) to (7) are provided.
  • a step of obtaining an extract from tea leaves having a low degree of fermentation A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves, Mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin, A method for producing a tea-based beverage.
  • a step of obtaining an extract from tea leaves with a low degree of fermentation A step of obtaining a purified product of polymerized catechins from the extract of semi-fermented tea leaves or fermented tea leaves, A step of mixing the extract obtained from tea leaves with a low degree of fermentation and a purified product of the polymerized catechin,
  • the present invention it is possible to obtain a tea-based beverage that is highly drinkable, has a good balance between drinking response and good aftertaste, and has rounded bitterness caused by non-polymerized catechins and caffeine. Moreover, the said tea drink can be manufactured easily, without requiring a special apparatus and a complicated process.
  • the present invention provides a tea-based beverage in which the content of non-polymerized catechin, polymerized catechin, and caffeine is adjusted to a specific range.
  • the tea-based beverage refers to tea leaves made from tea leaves obtained from the genus Camellia, such as C. ⁇ sinensis, C. assamica, Yabutaki species, and hybrids thereof, with water, hot water, or an extraction aid. It is a generic term for beverages containing tea leaf extract obtained by treatment with an added aqueous solution.
  • the tea leaves produced are tea leaves of unfermented teas such as green tea (sencha,nadoha, gyokuro, tencha, roasted tea, etc.), oolong tea (iron kannon, color type, golden katsura, wushuiwa tea, etc.) ) Or the like, or fermented tea leaves such as black tea (Darjeeling, Assam, Sri Lanka, etc.).
  • the tea-based beverage of the present invention may be a beverage containing any tea leaf-derived tea leaf extract.
  • “drinkability” means the capacity of a beverage that can be drunk after a single dose.
  • High drinkability means that a large amount can be drunk at a stroke in order to heal thirst, that is, even if a large amount is drunk, it can be drunk without getting tired.
  • the term “large amount” as used herein means that an adult male has a single dose of 350 mL to 2000 mL, preferably 500 mL to 1000 mL.
  • “Drinking response” as used in the present specification means having a non-watery mouthfeel that is perceived at the time of drinking, that is, a so-called richness. And a sharp aftertaste is a taste that has a very clean aftertaste without any aftertaste such as bitterness perceived after drinking.
  • bitterness in this specification is an expression of the quality of bitterness and refers to the bitterness that is felt unfavorable. And rounding the bitter corner means changing the sharp bitterness to a soft bitterness (a moderate bitter taste that feels the effect, a refreshing feeling).
  • the total amount of (A) non-polymerized catechin and (B) polymerized catechin ((A) + (B)) in the tea-based beverage is 10-40 mg, preferably 10-35 mg, more preferably 10 per 100 mL of tea-based beverage. By adjusting to ⁇ 30 mg, it becomes possible for a person who drinks a tea-based beverage to recognize the effect of the present invention more.
  • the content of (C) caffeine in the tea-based beverage is preferably adjusted to 9 to 26 mg per 100 mL of tea-based beverage.
  • the caffeine content per 100 mL of tea-based beverage is less than 6.5 mg, the body is inferior and has a watery taste.
  • the caffeine content per 100 mL of tea-based beverage exceeds 29 mg, it feels bitter and has a persistent taste. become.
  • the (A) non-polymerized catechins are classified into (A1) ester-type catechins and (A2) free-type catechins.
  • the ratio of the ester-type catechin to the free catechin ((A1) / ((A1) + (A2)) is adjusted to 0.4 to 0.7, the tea-based beverage The drinkability of is improved.
  • (A1) ester-type catechin, (B) polymerized catechin, and (C) caffeine in tea-based beverages (C) / ((A1) + (B)) 0.5 to 1.3, preferably 0.5 to 1.0 By adjusting so that it becomes, it can be set as a tea-based drink with a good balance of richness and sharpness and extremely high drinkability.
  • the tea-based beverage of the present invention is characterized in that the drinkability is enhanced by adjusting the contents of non-polymerized catechin, polymerized catechin and caffeine, which are components contained in tea leaves, to a specific range. Therefore, tea-based beverages manufactured without adding ingredients other than those contained in tea leaves, specifically tea-based beverages manufactured only with tea leaf extract (however, antioxidants and pH adjusters should not be added) Is a preferred embodiment of the present invention.
  • non-polymerized catechins are non-polymerized monomeric catechins ((+)-catechin (hereinafter “C”), ( ⁇ )-epicatechin (hereinafter “EC”). ), (+)-Gallocatechin (hereinafter “GC”), ( ⁇ )-epigallocatechin (hereinafter “EGC”), ( ⁇ )-catechin gallate (hereinafter “Cg”), ( ⁇ )-epicatechin It is a general term for gallate (hereinafter “ECg”), ( ⁇ )-gallocatechin gallate (hereinafter “GCg”), ( ⁇ )-epigallocatechin gallate (hereinafter “EGCg”)).
  • the content of non-polymerized catechin represents the total amount of these catechins.
  • the ester-type catechin as used herein means a non-polymerized catechin having a gallate group (Cg, ECg, GCg, EGCg).
  • Cg, ECg, GCg, EGCg a gallate group
  • Non-polymerized catechin raw materials include green tea leaf extract and its concentrate (including purified product), semi-fermented tea leaf extract and its concentrate (including purified product). Can be mentioned.
  • polymerized catechin refers to non-polymerized catechin ((+)-catechin, ( ⁇ )-epicatechin, (+)-gallocatechin, ( ⁇ )-epigallocatechin, ( ⁇ )-catechin gallate, ( ⁇ )-Epicatechin gallate, ( ⁇ )-gallocatechin gallate, ( ⁇ )-epicatelocatechin gallate) has a structure in which a plurality of ( ⁇ )-epicatechin gallate) are linked by the action of tea-derived enzyme, oxygen, light, and the like.
  • Polymerized catechin is a component analyzed by HPLC set under the same conditions as the non-polymerized catechin described above, and is eluted with the same elution time (reference elution time: 24 minutes) as theaflavin (manufactured by Kurita Research Center). It is an ingredient.
  • the polymerized catechin of the present invention is obtained as a plant extract containing polymerized catechin.
  • the plant extract can be obtained by solvent extraction of tea leaves.
  • the tea leaves used as raw materials can be selected from one or more types of green tea that is non-fermented tea, oolong tea that is semi-fermented tea, and black tea that is fermented tea, but contains a large amount of polymerized catechins It is recommended to use semi-fermented tea or fermented tea. Water or hot water, methanol, ethanol, isopropanol, ethyl acetate, or the like can be used as the solvent used for the extraction of the polymerized catechin, and the tea leaves are subjected to solvent extraction using one kind or a mixture of two or more kinds thereof.
  • This solvent extract of tea leaves may be used as polymerized catechins as it is, but it is concentrated or purified, that is, by selectively removing components other than polymerized catechins from the solvent extract of tea leaves, It is good to use what raised the rate. It is preferable to use a solvent extract that has been subjected to a treatment for selectively removing non-polymerized catechins from the tea leaf extract.
  • a solvent extract that has been subjected to a treatment for selectively removing non-polymerized catechins from the tea leaf extract.
  • Examples of the solvent extract subjected to the treatment for selectively removing non-polymerized catechins include those containing polymerized catechins at a concentration four times or more of the non-polymerized catechins described in WO2005 / 077384.
  • the form of the polymerized catechin used in the present invention may be liquid or powdered by spray drying, freeze pulverization, or the like. However, when the food or drink is a beverage, it is concentrated in liquid form from the viewpoint of solubility ( It is preferable to use a polymerized catechin (including isolation and purification).
  • the caffeine of the present invention includes a purified product that can be used as a food additive (a purified product having a caffeine content of 98.5% or more) and a crude purified product that can be used as a food (a caffeine content of 50 to 98.5%).
  • a purified product having a caffeine content of 98.5% or more a purified product having a caffeine content of 98.5% or more
  • a crude purified product that can be used as a food a caffeine content of 50 to 98.5%
  • tea leaf extraction It is preferable from a viewpoint of taste to use in the form of a thing or its concentrate.
  • a method for producing a tea-based beverage characterized by mixing a purified product (B) of polymerized catechin with a tea leaf extract (A) having a low degree of fermentation.
  • tea leaves having a low degree of fermentation include golden katsura, and an embodiment in which golden katsura is preferably blended at 45% by weight or more based on the total amount of the raw tea leaves of the extract (A) is exemplified.
  • the tea leaf with a low fermentation degree as used in this specification shall mean the tea leaf used as (A) / ((A) + (B))> 0.6.
  • an extract (A) is prepared.
  • an extract (A) is obtained by subjecting tea leaves having a low degree of fermentation, preferably tea leaves containing at least 45% by weight of golden katsura, to 20 to 30 times the amount of solvent.
  • a preferred solvent is water
  • the tea leaf treatment temperature is about 75 to 98 ° C, preferably about 80 to 95 ° C.
  • the extraction time can be appropriately set according to the desired flavor, but is usually about 1 to 10 minutes.
  • a purified product of polymerized catechin is prepared.
  • a fermented tea leaf (Darjeelin, Assam, Sri Lanka, etc.) or semi-fermented tea leaf (Iron Kannon, color type, golden katsura, Wuyiyan Tea, etc.)
  • B ′ the preferred raw tea leaves of the extract
  • a preferred extraction solvent is water
  • the treatment temperature of tea leaves is about 70 to 98 ° C, preferably about 75 to 95 ° C.
  • the extraction time can be set as appropriate depending on the type and amount of tea leaves used, but is usually about 1 to 30 minutes.
  • the extraction liquid (B ′) is brought into contact with an adsorbent at a liquid temperature of 50 ° C. or higher, preferably 55 ° C. or higher, more preferably 60 ° C. or higher to selectively remove non-polymerized catechin and caffeine.
  • a purified product of catechin (B) is obtained.
  • the purified product of polymerized catechin as used herein is selected from water or hot water, methanol, ethanol, isopropanol and ethyl acetate, using semi-fermented tea oolong tea or fermented tea black tea as the raw tea leaves.
  • Concentrated or purified extract extracted with one or more solvents.
  • Components other than polymerized catechins are selectively removed from the tea leaf solvent extract to contain polymerized catechins. The thing which raised the rate is mentioned, and what contains a polymerization catechin with the density
  • step 3 the extract (A) and the purified polymer catechin (B) are mixed to obtain a tea-based beverage.
  • the mixing ratio of the purified product (B) of the polymerized catechin to the extract (A) is 1: 0.0008 to 0.27, preferably 1: 0.008 in terms of Brix 10 of the polymerized catechin purified product (B). ⁇ 0.08.
  • the Brix 10 equivalent of the purified product of polymerized catechin (B) is diluted to be Brix 10 when the target polymerized catechin purified product (B) is a dried product or a concentrated solution of Brix 10 or more. If the target polymer catechin purified product (B) is a concentrated solution of Brix 10 or less, it means the proportion of the concentrated solution obtained by removing water so as to be Brix 10. .
  • the non-polymerized catechin and the polymerized catechin have a low drinking content and a high drinking ability that can be drunk in large quantities, and by containing caffeine at a relatively high ratio, It has been confirmed that it is a oolong tea drink with a good aftertaste.
  • Examples of raw materials for non-polymerized catechins include green tea leaf extract, semi-fermented tea leaf extract, and concentrates (including purified products).
  • Examples of the raw material for the (B) polymerized catechin include an extract of semi-fermented tea leaves, an extract of fermented tea leaves, and concentrates thereof (including purified products).
  • the raw material for caffeine includes a green tea leaf extract, a semi-fermented tea leaf extract, a fermented tea leaf extract, and one or more combinations of these extracts.
  • the tea-based beverage of the present invention can be packaged.
  • the capacity of the container may be any capacity that allows a large amount to be drunk at a stroke, for example, 350 mL to 1000 mL, preferably 500 mL to 1000 mL.
  • PET bottles, cans, paper, retort pouches, bottles, and the like can be used as a container for a container-packed tea beverage.
  • the packaged tea-based beverage is preferably one that can be drunk without dilution.
  • the heat sterilization of a liquid mixture is manufactured on the conditions prescribed
  • sterilization conditions equivalent to the above for example, after sterilizing at high temperature and short time in a plate heat exchanger, cooling to a certain temperature and filling the container Is adopted.
  • non-polymerized catechins ester-type catechins and free-type catechins, polymerized catechins, and caffeine are measured and quantified using high performance liquid chromatography (HPLC).
  • HPLC high performance liquid chromatography
  • a peak is detected using HPLC set under the following conditions, and a peak whose elution time coincides with that of a standard substance (manufactured by Kurita Research Center) is non-polymerized catechin: ester-type catechin or free-type catechin, polymerized Judged as a peak corresponding to catechin or caffeine.
  • the polymerized catechin can be quantified by a calibration curve prepared using a standard substance oolong homobisflavan B (OHBF-B).
  • OHBF-B is synthesized according to, for example, the method described in Chem. Pharm. Bull 37 (12), 3255-3563 (1989) or the method described in JP-A-2005-336117 (Test Example 3) ( Preferably, the product is purified to a purity of 98% or more), or is isolated from tea leaves.
  • ⁇ Injection volume 10 ⁇ L ⁇
  • Reference material Free catechin catechin, epicatechin, gallocatechin, epigallocatechin; Ester-type catechin catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate; Polymerized catechin theaflavin; Caffeine Caffeine.
  • Example 1 Production of tea-based beverage (1)
  • (1-1) Production of purified polymerized catechins By treating 600 kg of oolong tea leaves with 7800 kg of sodium bicarbonate solution prepared by adding 0.15% by weight of sodium bicarbonate to warm water (95 ° C.), About 7000 kg of oolong tea leaf extract was obtained. The extract was passed through 400 kg of granular activated carbon (Kuraray Co., Ltd., GW-H32 / 60) while maintaining the liquid temperature at 60 to 65 ° C. to remove non-polymerized catechin and caffeine.
  • This passing liquid (liquid after the activated carbon treatment) was concentrated under reduced pressure to obtain about 900 kg of oolong tea concentrated liquid (concentrated liquid A, Brix 11) containing polymerized catechins.
  • the concentrated solution A was used as a polymerized catechin purified product for the subsequent studies.
  • the obtained concentrated liquid A was filtered through a filter (0.45 ⁇ m), and the concentrations of polymerized catechin, non-polymerized catechin, and caffeine were measured using HPLC.
  • the analysis conditions of HPLC are shown below.
  • the identification of the polymerized catechin was performed by judging the peak corresponding to theaflavin and the elution time (about 25 minutes) as the peak corresponding to the polymerized catechin.
  • Quantification of the polymerized catechin was performed by calculating from a calibration curve prepared using OHBF-B based on the corresponding peak area.
  • Non-polymerized catechins were determined using various catechin reagents (Kurita Research Center) and caffeine as caffeine reagents (Wako Pure Chemical Industries, Ltd.) as standard substances. As a result, it was 12,000 ppm of polymerized catechin, 800 ppm of non-polymerized catechin, and 20 ppm of caffeine as weight standards.
  • Tables 1 to 4 show component analysis values and sensory evaluation results for the products 1 to 4 of the present invention.
  • caffeine is 6.5 to 29 mg, preferably 9 to 26 mg, per 100 mL of beverage.
  • the tea-based beverage adjusted to ⁇ 1.0 had a good balance between richness and sharpness and was extremely drinkable.
  • Example 2 Production of tea-based beverage (2) Purified polymer catechin obtained in (1-1) of Example 1 (concentrated liquid A) and extract 1 (extracted oolong tea) obtained in (1-2) of Example 1 in an arbitrary ratio Were mixed to prepare non-polymerized catechins, polymerized catechins, and oolong tea beverages having different caffeine contents. These were heat sterilized in the same manner as in Example 1 and then filled into 500 mL PET bottles for component analysis and sensory evaluation.
  • the results are shown in Table 5.
  • the inventive products 5-1, 5-2, and 5-8 were highly drinkable, and in particular, the beverages of the inventive products 5-1 and 5-2 were evaluated to have extremely high drinkability that can be drunk.
  • Example 3 Production of tea-based beverage (3) (3-1) Production of Oolong Tea Drink Extract 2 was obtained by treating mixed tea leaves containing 45% by weight or more of golden katsura as low-fermented tea leaves with 30 times the amount of water (90 ° C.) for 4 minutes.
  • An antioxidant ascorbic acid
  • a tea beverage was prepared by adjusting the pH to 6.1 only with the extract 2 without adding the concentrate A, and used as a control.

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  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne une boisson au thé en bouteille ayant une potabilité améliorée et contenant (A) une catéchine non polymérisée, (B) une catéchine polymérisée, et (C) de la caféine. Les teneurs pondérales en (A), (B) et (C), pour 100 ml de la boisson en bouteille, sont telles que (1) (A)+(B) = 10 à 50 mg et (2) (C) = 6,5 à 29 mg ; la catéchine non polymérisée (A) comprend (A1) une catéchine de type ester ; et le rapport des teneurs en catéchine de type ester (A1) satisfait à (3) (C)/((A1)+(B)) = 0,5 à 1,3.
PCT/JP2011/063908 2010-07-12 2011-06-17 Boisson au thé et son procédé de production WO2012008267A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
HK13111704.9A HK1184335B (en) 2010-07-12 2011-06-17 Tea beverage and process for producing same
CN201180043634.XA CN103096726B (zh) 2010-07-12 2011-06-17 茶类饮料及其制造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2010158339A JP2012019708A (ja) 2010-07-12 2010-07-12 半発酵茶飲料の製造法
JP2010-158332 2010-07-12
JP2010158332A JP5676166B2 (ja) 2010-07-12 2010-07-12 茶系飲料
JP2010-158339 2010-07-12

Publications (1)

Publication Number Publication Date
WO2012008267A1 true WO2012008267A1 (fr) 2012-01-19

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CN (1) CN103096726B (fr)
TW (1) TWI528902B (fr)
WO (1) WO2012008267A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104768387A (zh) * 2012-10-01 2015-07-08 三得利食品饮料株式会社 粉末茶饮料
JP2016158520A (ja) * 2015-02-27 2016-09-05 ポッカサッポロフード＆ビバレッジ株式会社 容器詰烏龍茶飲料

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007068465A (ja) * 2005-09-07 2007-03-22 Kao Corp 容器詰烏龍茶飲料
JP2009065877A (ja) * 2007-09-11 2009-04-02 Suntory Ltd 重合カテキン入り容器詰飲料

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007068465A (ja) * 2005-09-07 2007-03-22 Kao Corp 容器詰烏龍茶飲料
JP2009065877A (ja) * 2007-09-11 2009-04-02 Suntory Ltd 重合カテキン入り容器詰飲料

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104768387A (zh) * 2012-10-01 2015-07-08 三得利食品饮料株式会社 粉末茶饮料
CN104768387B (zh) * 2012-10-01 2017-06-06 三得利食品饮料株式会社 粉末茶饮料
JP2016158520A (ja) * 2015-02-27 2016-09-05 ポッカサッポロフード＆ビバレッジ株式会社 容器詰烏龍茶飲料

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CN103096726B (zh) 2015-05-13
TW201216861A (en) 2012-05-01
HK1184335A1 (en) 2014-01-24
TWI528902B (zh) 2016-04-11
CN103096726A (zh) 2013-05-08

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