JP3134556B2 - Calcium-fortified apple juice - Google Patents
Calcium-fortified apple juiceInfo
- Publication number
- JP3134556B2 JP3134556B2 JP04308129A JP30812992A JP3134556B2 JP 3134556 B2 JP3134556 B2 JP 3134556B2 JP 04308129 A JP04308129 A JP 04308129A JP 30812992 A JP30812992 A JP 30812992A JP 3134556 B2 JP3134556 B2 JP 3134556B2
- Authority
- JP
- Japan
- Prior art keywords
- calcium
- apple juice
- adjusted
- enriched
- browning
- 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 - Fee Related
Links
- 235000015197 apple juice Nutrition 0.000 title claims description 29
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 24
- 239000011575 calcium Substances 0.000 claims description 24
- 229910052791 calcium Inorganic materials 0.000 claims description 24
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 6
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 6
- 229960005055 sodium ascorbate Drugs 0.000 claims description 6
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 3
- 239000004320 sodium erythorbate Substances 0.000 claims description 2
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 2
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 2
- 229960005069 calcium Drugs 0.000 description 22
- 235000013361 beverage Nutrition 0.000 description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000004227 calcium gluconate Substances 0.000 description 6
- 229960004494 calcium gluconate Drugs 0.000 description 6
- 235000013927 calcium gluconate Nutrition 0.000 description 6
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 235000015424 sodium Nutrition 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000004260 Potassium ascorbate Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000019275 potassium ascorbate Nutrition 0.000 description 1
- 229940017794 potassium ascorbate Drugs 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 229940086066 potassium hydrogencarbonate Drugs 0.000 description 1
- CONVKSGEGAVTMB-RXSVEWSESA-M potassium-L-ascorbate Chemical compound [K+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] CONVKSGEGAVTMB-RXSVEWSESA-M 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000036962 time dependent Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、カルシウム強化りんご
果汁飲料の褐変防止に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the prevention of browning of calcium-enriched apple juice beverages.
【０００２】[0002]
【従来の技術】りんご果汁の飲料を製造する場合、褐変
を防止するために搾汁時にアスコルビン酸やエリソルビ
ン酸などの酸化防止剤を添加し通常のりんご果汁のｐＨ
をより酸性側にすることにより褐変を防止する方法が一
般に知られている。一方、近年国民栄養調査により、カ
ルシウムの摂取量が不足していることが指摘されてお
り、カルシウムを強化した食品が多く販売されるように
なってきた。このようなことから、カルシウムを強化し
たりんご果汁飲料の開発を検討したが、カルシウムを強
化したりんご果汁の褐変は一段と早く進行し従来の技術
では短期間で商品価値がなくなってしまい問題となるこ
とが判明した。2. Description of the Related Art In the production of apple juice beverages, antioxidants such as ascorbic acid and erythorbic acid are added at the time of squeezing to prevent browning.
There is generally known a method of preventing browning by making the acid more acidic. On the other hand, in recent years, the National Nutrition Survey has pointed out that the intake of calcium is insufficient, and many foods fortified with calcium have come to be sold. For this reason, we studied the development of an apple juice beverage with calcium fortification, but the browning of calcium-enriched apple juice progressed much faster, and conventional technology lost its commercial value in a short period of time and became a problem. There was found.
【０００３】[0003]
【発明が解決しようとする課題】本発明者は鋭意研究の
結果、カルシウムを強化したりんご果汁のｐＨの値を大
きくすることにより、カルシウムを強化したりんご果汁
の褐変を防止し、長時間保存しても商品価値が低下しな
い飲料を提供し得ることを見出し本発明に到達したもの
である。SUMMARY OF THE INVENTION As a result of intensive studies, the present inventor has found that by increasing the pH value of calcium-enriched apple juice, browning of calcium-enriched apple juice is prevented and the apple juice is stored for a long time. The present inventors have found that a beverage that does not reduce the commercial value can be provided, and have reached the present invention.
【０００４】[0004]
【課題を解決するための手段】本発明は、ｐＨを４．０
〜４．３に調整されたカルシウム強化りんご果汁及びカ
ルシウム強化りんご果汁の最終ＰＨを４．０〜４．３に
調整するカルシウム強化りんご果汁の褐変防止法に関す
る。本発明に用いる「カルシウム強化りんご果汁」とし
ては、従来の方法で製造したりんご果実の搾汁液および
この搾汁液を一定の割合に希釈した液に食品に使用可能
な合成・天然のカルシウム塩を強化した飲料があげられ
る。このような「合成・天然のカルシウム塩」の好適な
例としては、一般に飲料であることを考えた場合、乳酸
カルシウムやグルコン酸カルシウムなどの溶解度の高い
ものがあげられる。本発明に用いる「カルシウム強化り
んご果汁」とは、りんご果汁飲料中のカルシウムが２０
ｍｇ／１００ｍｌ以上のものである。本発明に用いるｐ
Ｈ調整剤しては水酸化ナトリウム、水酸化カリウムなど
のアルカリ剤、アスコルビン酸ナトリウム、アスコルビ
ン酸カリウム、エリソルビン酸ナトリウム、エリソルビ
ン酸カリウム、クエン酸ナトリウム、クエン酸カリウム
などの有機酸の塩類あるいは、炭酸ナトリウム、炭酸カ
リウム、炭酸水素ナトリウム、炭酸水素カリウムなどが
あげられ、好ましくはアスコルビン酸ナトリウム、エリ
ソルビン酸ナトリウムがあげられる。ｐＨ調整剤とし
て、アスコルビン酸ナトリウムを用いれば、ビタミンＣ
の強化という効果をも有する。ｐＨ調整剤の添加は、水
に溶解して一定量添加するかあるいは粉末をそのまま添
加して溶解する方法等により行なう。りんご果汁の最終
ｐＨを４．０より低い値に調整した場合には褐変防止効
果は弱く、４．３より高い値に調整した場合には、酸味
が弱くなり、味の点で好ましくない。According to the present invention, a pH of 4.0 is provided.
The present invention relates to a calcium-enriched apple juice adjusted to ~ 4.3 and a method for preventing browning of calcium-enriched apple juice, wherein the final pH of the calcium-enriched apple juice is adjusted to 4.0 ~ 4.3. As the "calcium-enriched apple juice" used in the present invention, a squeezed juice of apple fruit produced by a conventional method and a liquid obtained by diluting the squeezed juice to a certain ratio are fortified with synthetic and natural calcium salts usable for food. Drinks. Suitable examples of such “synthetic / natural calcium salts” include those having high solubility, such as calcium lactate and calcium gluconate, when generally considered as beverages. The “calcium-enriched apple juice” used in the present invention means that the amount of calcium in an apple juice beverage is 20%.
mg / 100 ml or more. P used in the present invention
Examples of the H regulator include alkali agents such as sodium hydroxide and potassium hydroxide, salts of organic acids such as sodium ascorbate, potassium ascorbate, sodium erysorbate, potassium erysorbate, sodium citrate and potassium citrate; Sodium, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate and the like can be mentioned, and preferably, sodium ascorbate and sodium erythorbate can be mentioned. If sodium ascorbate is used as a pH adjuster, vitamin C
It also has the effect of strengthening. The pH adjuster is added by dissolving in water and adding a fixed amount, or by adding and dissolving powder as it is. When the final pH of the apple juice is adjusted to a value lower than 4.0, the effect of preventing browning is weak, and when the final pH is adjusted to a value higher than 4.3, the acidity becomes weak, which is not preferable in terms of taste.
【０００５】[0005]
試験１ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウ
ム、乳酸カルシウム、塩化カルシウムを、カルシウム含
量が１００ｍｇ％（重量％、以下同じ）となるように添
加し、ビ−カ−に１００ｍｌずつ入れ、室温で明所保存
し、色の経時変化を色差計を用いて測定したところ表１
に示す結果が得られた。 試験結果Test 1 Test method Calcium gluconate, calcium lactate, and calcium chloride were added to a commercially available 100% apple juice beverage so that the calcium content was 100 mg% (% by weight, the same applies hereinafter), and 100 ml was added to a beaker. And stored in a light place at room temperature, and the color change over time was measured using a color difference meter.
The result shown in FIG. Test results
【表１】 りんご果汁保存中のａ値の変化 この表からわかるように、カルシウム無添加区に比べ、
カルシウム添加区では明らかに色の変化が速いことがわ
かる。次に、本発明のカルシウムを強化したりんご果汁
飲料における褐変防止効果を示すための試験を行なっ
た。[Table 1] Changes in a value during storage of apple juice As can be seen from this table,
It can be seen that the color change is clearly faster in the calcium added group. Next, a test was conducted to show the browning prevention effect of the apple juice beverage enriched with calcium of the present invention.
【０００６】 試験２ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液を水酸化ナトリウム又は塩酸を用いてｐＨを３．
５３〜４．１３の各値に調整後、ビーカーに１００ｍｌ
ずつ入れ室温で明所に保存し、色の経時変化を色差計を
用いて測定したところ表２に示す結果が得られた。Test 2 Test Method Calcium gluconate was added to a commercially available 100% apple juice beverage so that the calcium content was 100 mg%.
This solution was adjusted to pH 3. using sodium hydroxide or hydrochloric acid.
After adjusting to each value of 53 to 4.13, add 100 ml to the beaker.
Each of them was stored in a light place at room temperature, and the color change over time was measured using a color difference meter . The results shown in Table 2 were obtained.
【表２】 この表からわかる様にｐＨを４．１３に調整した果汁
は、褐変の進行が抑制されていることが分かる。[Table 2] As can be seen from this table, the fruit juice whose pH was adjusted to 4.13 suppressed the progress of browning.
【０００７】 試験３ 試験方法 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液をアスコルビン酸ナトリウムを用いてｐＨを３．
９５〜４．２８の各値に調整後、カルシウムを強化した
りんご果汁を、ビーカーに１００ｍｌずつ入れ、室温で
明所に保存し、色の経時変化を色差計を用いて測定した
ところ、表３に示す結果が得られた。試験結果Test 3 Test Method Calcium gluconate was added to a commercially available 100% apple juice beverage so that the calcium content was 100 mg%,
This solution was adjusted to pH 3. using sodium ascorbate.
After adjusting to each value of 95 to 4.28, 100 ml of calcium-enriched apple juice was put into a beaker, stored at room temperature in a light place, and the time-dependent change in color was measured using a color difference meter. Were obtained. Test results
【表３】この表から分かるように、ｐＨを４．０〜４．
３の範囲に調整した果汁は褐変の進行が抑制されている
ことが分かる。次に実施例を示す。[Table 3] As can be seen from this table, the pH was 4.0 to 4.0.
It can be seen that the fruit juice adjusted to the range of 3 suppresses the progress of browning. Next, examples will be described.
【０００８】[0008]
実施例１ 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加しこ
の液を水酸化ナトリウムを用いてｐＨを４．１３の値に
調整したカルシウム強化りんご果汁飲料を得た。 実施例２ 市販の１００％りんご果汁飲料にグルコン酸カルシウム
をカルシウム含量が１００ｍｇ％になるように添加し、
この液をアスコルビン酸ナトリウムを用いてｐＨを４．
２８の値に調整したカルシウム強化りんご果汁飲料を得
た。Example 1 A calcium-enriched apple juice drink in which calcium gluconate was added to a commercially available 100% apple juice drink so that the calcium content became 100 mg%, and the pH was adjusted to a value of 4.13 using sodium hydroxide. I got Example 2 Calcium gluconate was added to a commercially available 100% apple juice beverage so that the calcium content was 100 mg%,
This solution was adjusted to pH 4. using sodium ascorbate.
A calcium-fortified apple juice beverage adjusted to a value of 28 was obtained.
フロントページの続き (56)参考文献 特開 平１−269476（ＪＰ，Ａ) 特開 平１−117768（ＪＰ，Ａ) 中村敏郎ら著、「食品の変色とその化 学」、第102〜103頁、株式会社光琳書 院、昭和42年 (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 2/00 - 2/40 ＪＩＣＳＴファイル（ＪＯＩＳ)Continuation of the front page (56) References JP-A-1-269476 (JP, A) JP-A-1-117768 (JP, A) Toshiro Nakamura et al., "Discoloration of Foods and Their Chemistry", No. 102-103 Page, Korin Shoin Co., Ltd., 1967 (58) Fields investigated (Int. Cl. 7 , DB name) A23L 2/00-2/40 JICST file (JOIS)
Claims (3)
シウム強化りんご果汁。1. A calcium-fortified apple juice having a pH adjusted to 4.0 to 4.3.
４．０〜４．３に調整することを特徴とするカルシウム
強化りんご果汁の褐変防止法。2. A method for preventing browning of calcium-enriched apple juice, comprising adjusting the final pH of the calcium-enriched apple juice to 4.0 to 4.3.
ルビン酸ナトリウム添加でｐＨを４．０〜４．３に調整
した請求項１のりんご果汁3. The apple juice according to claim 1, wherein the pH is adjusted to 4.0 to 4.3 by adding sodium ascorbate or sodium erythorbate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04308129A JP3134556B2 (en) | 1992-10-21 | 1992-10-21 | Calcium-fortified apple juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04308129A JP3134556B2 (en) | 1992-10-21 | 1992-10-21 | Calcium-fortified apple juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06133743A JPH06133743A (en) | 1994-05-17 |
| JP3134556B2 true JP3134556B2 (en) | 2001-02-13 |
Family
ID=17977237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04308129A Expired - Fee Related JP3134556B2 (en) | 1992-10-21 | 1992-10-21 | Calcium-fortified apple juice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3134556B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5296118B2 (en) * | 2011-02-18 | 2013-09-25 | 株式会社 伊藤園 | Vitamin C-containing beverage and method for producing the same |
| JP2013034452A (en) * | 2011-08-10 | 2013-02-21 | Kirin-Tropicana Inc | Bottled fruit juice drink |
| JP5847512B2 (en) * | 2011-09-22 | 2016-01-20 | ハウス食品グループ本社株式会社 | Beverage composition |
-
1992
- 1992-10-21 JP JP04308129A patent/JP3134556B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 中村敏郎ら著、「食品の変色とその化学」、第１０２〜１０３頁、株式会社光琳書院、昭和４２年 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06133743A (en) | 1994-05-17 |
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