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1. WO2020071106 - GREEN TEA-CONTAINING BEVERAGE, METHOD FOR PREVENTING DISCOLORATION OF GREEN TEA-CONTAINING BEVERAGE, AND METHOD FOR MANUFACTURING GREEN TEA-CONTAINING BEVERAGE

Publication Number WO/2020/071106
Publication Date 09.04.2020
International Application No. PCT/JP2019/036359
International Filing Date 17.09.2019
IPC
A23F 3/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
3Tea; Tea substitutes; Preparations thereof
16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
A23F 3/14 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
3Tea; Tea substitutes; Preparations thereof
06Treating tea before extraction; Preparations produced thereby
14Tea preparations, e.g. using additives
C12G 3/04 2019.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
3Preparation of other alcoholic beverages
04by mixing, e.g. for preparation of liqueurs
CPC
A23F 3/14
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
3Tea; Tea substitutes; Preparations thereof
06Treating tea before extraction
14Tea preparations, e.g. using additives
A23F 3/16
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
3Tea; Tea substitutes; Preparations thereof
16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
C12G 3/04
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES
3Preparation of other alcoholic beverages
04by mixing, e.g. for preparation of liqueurs
Applicants
  • 宝酒造株式会社 TAKARA SHUZO CO., LTD. [JP]/[JP]
Inventors
  • 松山 桃子 MATSUYAMA Momoko
  • 大▲崎▼ 学 OSAKI Manabu
Agents
  • 藤田 隆 FUJITA Takashi
  • 大南 匡史 OHMINAMI Tadashi
Priority Data
2018-19008105.10.2018JP
2019-03047922.02.2019JP
2019-11663324.06.2019JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) GREEN TEA-CONTAINING BEVERAGE, METHOD FOR PREVENTING DISCOLORATION OF GREEN TEA-CONTAINING BEVERAGE, AND METHOD FOR MANUFACTURING GREEN TEA-CONTAINING BEVERAGE
(FR) BOISSON CONTENANT DU THÉ VERT, PROCÉDÉ DE PRÉVENTION DE DÉCOLORATION DE BOISSON CONTENANT DU THÉ VERT, ET PROCÉDÉ DE FABRICATION DE BOISSON CONTENANT DU THÉ VERT
(JA) 緑茶入り飲料、緑茶入り飲料の退色抑制方法、及び緑茶入り飲料の製造方法
Abstract
(EN)
Provided is a green tea-containing beverage which comprises (A) green tea, (B) at least one member selected from the group consisting of phytic acid, tartaric acid and gluconic acid, and (C) at least one member selected from the group consisting of ascorbic acid, an ascorbic acid salt, erythorbic acid and an erythorbic acid salt, and which has a copper content of 0.3 mg/L or more. The concentration of component (B) is preferably 0.05-2.5 g/L. The concentration of component (C) is preferably 0.2-5 g/L. Preferably, the green tea-containing beverage further contains an alcohol. Also provided is a method for preventing discoloration of a green tea-containing beverage, said method comprising adding the aforesaid components (B) and (C) to a green tea-containing beverage and further adding copper thereto so as to give a copper content of 0.3 mg/L or more.
(FR)
L'invention concerne une boisson contenant du thé vert qui comprend (A) du thé vert, (B) au moins un élément choisi dans le groupe constitué par l'acide phytique, l'acide tartrique et l'acide gluconique, et (C) au moins un élément choisi dans le groupe constitué par l'acide ascorbique, un sel d'acide ascorbique, l'acide érythorbique et un sel d'acide érythorbique, et qui a une teneur en cuivre d'au moins 0,3 mg/L. La concentration du composant (B) est de préférence de 0,05 à 2,5 g/L. La concentration du composant (C) est de préférence de 0,2 à 5 g/L. De préférence, la boisson contenant du thé vert contient aussi un alcool. L'invention concerne également un procédé pour empêcher la décoloration d'une boisson contenant du thé vert, ledit procédé consistant à ajouter les composants susmentionnés (B) et (C) à une boisson contenant du thé vert et à ajouter aussi du cuivre à celle-ci de façon à obtenir une teneur en cuivre d'au moins 0,3 mg/L.
(JA)
(A)緑茶、(B)フィチン酸、酒石酸、及びグルコン酸からなる群より選ばれた少なくとも1つ、及び(C)アスコルビン酸、アスコルビン酸の塩、エリソルビン酸、及びエリソルビン酸の塩からなる群より選ばれた少なくとも1つ、を含有し、銅含量が0.3mg/L以上である、緑茶入り飲料、が提供される。(B)成分の濃度が0.05~2.5g/Lであることが好ましい。(C)成分の濃度が0.2~5g/Lであることが好ましい。さらにアルコールを含有することが好ましい。緑茶入り飲料に、上記(B)成分と(C)成分とを含有させ、さらに銅を0.3mg/L以上の含量となるように含有させる緑茶入り飲料の退色抑制方法も提供される。
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