WO2017171016A1 - Fragrance-improved carbonated beverage - Google Patents

Abstract

The purpose of an embodiment of the present invention is to provide a fragrance-improved carbonated beverage that is oriented to naturalness and low calorie. The carbonated beverage satisfies the following conditions. (A) The total sucrose-equivalent Brix degree of RebA, and RebD and/or RebM is 3-15, and (B) ((RebD and/or RebM)/RebA) is 0.53 or greater in mass ratio.

Description

Carbonated drink with improved fragrance

The embodiment of the present invention relates to a carbonated beverage with improved fragrance.

Demand for natural and low-calorie beverages is increasing. In order to impart sweetness to beverages, natural high-intensity sweeteners having a higher sweetness than sucrose have attracted attention. In this regard, a functional sweetener composition containing a vitamin, a high-intensity sweetener, and a sweet taste improving composition is known (Patent Document 1). And the drink which mix | blended steviol glycoside as a natural sweetener is known (patent document 2).

Special table 2009-517043 JP2015-502404A

The inventors of the present application have found that carbonated beverages containing steviol glycosides as high-intensity sweeteners have weak aroma while conducting research and development on natural and low-calorie oriented carbonated beverages. Further studies have suggested that RebA, the main component of steviol glycosides, may be involved in weak fragrance.

The object of the present invention is to provide a natural and low-calorie carbonated drink with improved aroma.

The embodiment of the present invention has the following conditions: (A) RebA, and the sum of RebD and / or RebM Brix in terms of sucrose is 3 to 15, and (B) (RebD and / or RebM) / It is a carbonated beverage satisfying that RebA is 0.53 or more by mass ratio.

FIG. 1 shows a change in weight (a) and a change in carbon dioxide pressure (b) due to standing for a carbonate solution containing RebA, RebD, and RebM, respectively. FIG. 2 shows the effect of the ratio of RebD sucrose equivalent Brix in the total of RebA and RebD sucrose equivalent Brix on the scent intensity. FIG. 3 shows the evaluation criteria for the strength of scent at the initial drinking of the carbonic acid solution containing each fragrance. A carbonate solution containing RebA was used as a control. FIG. 4 shows the influence of RebD and RebM on the intensity of scent at the beginning of drinking of a carbonated beverage containing each fragrance.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

An embodiment of the present invention is a carbonated beverage containing RebA and RebD and / or RebM, wherein the total of Brix in terms of sucrose of RebA and RebD and / or RebM is 3 to 15, and (RebD And / or RebM) / RebA is the carbonated beverage having a mass ratio of 0.53 or more. The carbonated beverages in the embodiment of the present invention widely include carbonated beverages in general. Examples thereof include soft drinks, non-alcoholic drinks, alcoholic drinks and the like containing carbonic acid. More specifically, there are sparkling beverages, colas, diet colas, ginger ales, ciders, carbonated waters with a fruit juice flavor, and the like.

In this specification, Reb is used as an abbreviation for Rebaudioside. Reb is known as a sweetening component contained in stevia extract. Stevia extract can be obtained by extracting and purifying dried stevia leaves. Stevia is a perennial plant of Chrysanthemum that originates in Paraguay, South America, and its scientific name is Stevia Rebaudiana Bertoni. Stevia contains ingredients with a sweetness about 300 times that of sucrose, and is therefore cultivated and used as a raw material for natural sweeteners. As Reb, the presence of various glycosides such as RebA, RebB, RebC, RebD, RebE, and RebM described in JP 2012-504552 has been reported. Among various types of Reb, RebA has been evaluated and widely used as a sweetener having high sweetness and good quality sweetness. Examples of means for obtaining RebA, RebD, and RebM include, but are not limited to, market acquisition, synthesis by organic chemical techniques, and separation or purification from natural products. When separating or purifying RebA, RebD, and RebM, stevia extract can be used as a starting material. For example, RebA can be purified according to the method described in JP-T 2009-517043, RebD in US8414949, RebM in Foods 2014, 3 (1), 162-175; doi: 10.3390 / foods 301010162. . RebA, RebD, and RebM may be analyzed by any method. For example, RebA, RebD, and RebM can be analyzed by a high performance liquid chromatography analyzer (HPLC) set to the conditions described in JP-T-2012-504552. In this specification, unless otherwise specified, RebA, RebD, and RebM are analyzed by the method.

In the embodiment of the present invention, the mass ratio of RebD and / or RebM (in this specification, “(RebD and / or RebM) / RebA”) to RebA in the carbonated beverage is set to a specific range. To do. Thereby, in a carbonated beverage containing a steviol glycoside, fragrance can be improved. (RebD and / or RebM) / RebA can be set to 0.53 or more, more preferably 2.10 or more by mass ratio. The upper limit of the mass ratio does not need to be set from the viewpoint of improving the fragrance, but an upper limit may be set in view of the flavor of the carbonated beverage, the manufacturing cost, and the like. In this specification, the mass ratio of (RebD and / or RebM) / RebA means that when RebD and RebM are present, the total mass of both is divided by the mass of RebA, and RebD The term “or” is used on the assumption that RebM may not be included.

In the embodiment of the present invention, the sum of RebA in carbonated beverages and Brix of RebD and / or RebM in terms of sucrose can be set within a range that does not cause a problem in flavor. For example, although not limited, the sum of RebA in carbonated beverages and Brix in terms of sucrose of RebD and / or RebM can be set to 3 to 15, more preferably 3 to 10. This is preferable because it makes it easier to feel the fragrance. Here, Brix in terms of sucrose can be calculated from the sweetness of Reb to sucrose and the content of Reb. For example, RebA has a sweetness that is 300 times that of sucrose, RebD has a sweetness that is 285 times that of sucrose, and RebM has a sweetness that is 285 times that of sucrose. Therefore, the amount corresponding to Brix 1 in terms of sucrose is 33.3 ppm for RebA, 35.1 ppm for RebD, and 35.1 ppm for RebM. Unless otherwise specified, “ppm” used in the present specification means ppm of weight / weight (w / w). In this specification, the sum of RebA and RebD and / or RebM sucrose equivalent Brix means the sum of both RebA and RebA sucrose equivalent Brix. The term “or” is used assuming that RebD is not included or RebM is not included.

In the embodiment of the present invention, the carbonated beverage is low in calories. Here, the low calorie is not limited, but is 20 kcal / 100 ml or less, preferably 2 kcal / 100 ml, more preferably zero calorie.

The content of carbon dioxide in the carbonated beverage can be defined by gas pressure. In the carbonated beverage according to the embodiment of the present invention, the gas pressure of carbon dioxide gas at a liquid temperature of 20 ° C. is, for example, 1.7 kgf / cm ² or more, preferably 1.89 kgf / cm ² or more, more preferably 2.15 kgf / It can be set to cm ² or more. Then, if necessary, the gas pressure of the carbon dioxide gas, for example, 5.0 kgf / cm ² or less, preferably may be below 4.0 kgf / cm ^2. In the embodiment of the present invention, carbon dioxide may be generated in the beverage by fermentation, or carbon dioxide may be injected into the beverage. The carbon dioxide pressure can be measured by, for example, fixing a beverage at 20 ° C. to the gas internal pressure gauge, opening the gas internal pressure gauge stopcock once, opening it to the atmosphere, closing the stopcock again, and shaking the gas internal pressure gauge to keep the pointer constant. This can be done by reading the value when the position is reached. In this specification, unless otherwise specified, the carbon dioxide pressure is measured using this method.

In the embodiment of the present invention, the carbonated beverage can be packed in a container. As the container, a container of any form / material can be used. For example, a container such as a glass bottle, a can, a barrel, or a plastic bottle may be used. Also, the method for filling the beverage container is not particularly limited.

In the embodiment of the present invention, the carbonated beverage may contain a fragrance. Any fragrance may be used. Examples include citrus fragrances such as lemon fragrance, orange fragrance, lime fragrance, and grapefruit fragrance, plum fragrance, strawberry fragrance, apple fragrance, peach fragrance, and grape fragrance. However, it is not limited to these. The blending amount of the fragrance in the carbonated beverage can be appropriately set, and can be set to 0.01 to 0.5 w / v%, for example.

Unless the beverage according to the embodiment of the present invention interferes with the effects of the present invention, polyphenols such as catechin, plant extracts, caffeine, cinnamaldehyde, caramel color, and sweeteners (sucrose and isomerized liquid) Saccharides such as sugar, and high-intensity sweeteners such as aspartame, sucralose, and acesulfame K), flavors, acidulants (such as citric acid, tartaric acid, malic acid, phosphoric acid, and lactic acid), coloring agents, fruit juice, fruit juice puree , Milk, dairy products, other flavors, and fortifiers (vitamins, calcium, minerals, amino acids, etc.) and the like may be further included. You may mix | blend these components with a drink individually or in combination.

The embodiment of the present invention improves the aroma of carbonated beverages, so that a substantial aroma enhancement can be achieved, leading to an improvement in drinker satisfaction and a reduction in the amount of flavor used.

Specific examples of embodiments of the present invention are shown below. The embodiment is provided for the purpose of understanding the present invention, and is not intended to limit the scope of the invention.

As a specific example of the embodiment of the present invention, RebA, RebD, and RebM were each dissolved in carbonated water to prepare a carbonate solution having a Brix of 14 in terms of sucrose. The carbonic acid solution thus prepared was left to stand for 2 hours. The weight of each carbonated beverage was measured at intervals of 15 minutes, and the absolute value of the amount of change from the weight before standing was calculated (FIG. 1 (a)). Then, the carbon dioxide pressure of the carbonic acid solution after 2 hours of standing was measured and compared with that before standing (FIG. 1 (b)). As shown in FIG. 1 (a), the carbonic acid solution containing RebD showed a greater weight reduction than the carbonic acid solution containing RebA. The same tendency was observed for the carbonate solution containing RebM. From FIG. 1 (b), the carbon dioxide solution containing RebD had a higher carbon dioxide pressure before standing than the carbonate solution containing RebA, but the carbon dioxide pressure was significantly reduced by standing. The same tendency was observed for the carbonate solution containing RebM. From these results, the carbonic acid solution containing RebD or RebM tends to release carbon dioxide more easily than the carbonic acid solution containing RebA. Is done. That is, it is suggested that in the carbonated beverages containing RebD or RebM, the initial scenting is enhanced.

As a specific example of the embodiment of the present invention, RebA was dissolved in carbonated water to prepare a carbonated solution in which Brix in terms of sucrose was adjusted to 3 to 10. A carbonate solution containing RebD was similarly prepared. Lemon flavor (manufactured by Ogawa Fragrance) was added to the carbonic acid solution thus prepared so as to be 0.1 w / v%, and four trained panelists evaluated the fragrance in the early stage of drinking. In comparison with the carbonate solution containing RebA, when the fragrance of the carbonate solution containing RebD was strong, it was evaluated as “◯”, and when it was not, it was evaluated as “x” (Table 1).

 

 

As a result, it was shown that a sucrose-converted Brix having a Brix of 3 to 10 containing RebD had a stronger initial scent than a carbonated solution containing RebA. And, in view of the fact that RebD and RebM have similar chemical structures and the same sweetness, when RebD is replaced with RebM to prepare a carbonate solution, or when both are combined to prepare a carbonate solution, It can be understood that the same result as above is obtained.

Then, using RebM instead of RebD, a carbonated beverage was prepared in the same manner as described above, and the initial scent was evaluated. Evaluation was performed by 5 trained panelists (Table 2).

 

 

As a result, it was shown that the carbonated liquid containing RebM was stronger in the initial drinking than the carbonated liquid containing RebA. It was confirmed that RebM and RebD have the same effect.

As a specific example of the embodiment of the present invention, the sum of RebA and RebD sucrose equivalent Brix was set to 10, and the ratio of RebD sucrose equivalent Brix to the total Brix was changed to 0 to 100%. A carbonic acid solution (snaft pressure: 3.0 kgf / cm ² at a liquid temperature of 20 ° C.) was prepared. The lemon flavor was added to the carbonic acid solution thus prepared so as to be 0.1 w / v%, and a panelist who was trained for sensory evaluation of the strength of the scent at the early stage of drinking. The strength of the scent of the carbonated liquid with the RebA sucrose-converted Brix ratio of 100% (RebD ratio of 0%) is set to 5 points. Based on this, the scented strength of each carbonated liquid is 0.5. Evaluation was performed in dot increments (FIG. 2). As a result, there was a tendency that the scent became stronger the higher the RebD ratio. From this result, the ratio of RebD sucrose equivalent Brix to the total of RebA and RebD sucrose equivalent Brix is 33.3% or more, more preferably 66.6% or more. It is suggested that the scent is enhanced as compared with the carbonic acid solution blended with. From the ratio of Brix, the mass ratio of (RebD and / or RebM) / RebA in the carbonated beverage is calculated to be 0.53 or more, more preferably 2.10 or more. And, in view of the fact that RebD and RebM have similar chemical structures and the same sweetness, when RebD is replaced with RebM to prepare a carbonate solution, or when both are combined to prepare a carbonate solution, It can be understood that the same result as above is obtained.

As a specific example of the embodiment of the present invention, a carbonic acid solution containing carbon dioxide, water, and RebD was prepared so that the Brix in terms of sucrose was 10. Carbonates containing RebM and RebA were also prepared in the same manner. To the carbonic acid solution thus prepared, an orange flavor (made by Takasago flavor), a grape flavor (made by Firmenig), or a peach flavor (made by Saneigen FFI) was added so as to be 0.1 w / v%. Seven trained panelists sensory-evaluated the intensity of the scent in the early stage of drinking about the carbonic acid liquid (liquid temperature of 20 degreeC, snift pressure: 3.0 kgf / cm < ² >) to which the fragrance | flavor was added. Using the carbonate solution containing RebA as a control, the intensity of fragrance was evaluated as shown in FIG. 3, and the average score was calculated (FIG. 4). As a result, it was shown that the scent of orange and peach became stronger when RebD was blended than when RebA was blended. In particular, it has been found that the effect of enhancing the scent of orange is high. Considering the above-mentioned examination results carried out using the lemon flavor, it can be understood that RebD has a high enhancing effect on citrus scents such as lemon and orange. On the other hand, the scent of grape was shown to be weakened by adding RebD. RebM was shown to have the same effect as RebD.

Claims (3)

The following conditions:
(A) The sum of RebA and RebD and / or RebM in terms of sucrose equivalent Brix is 3 to 15, and (B) (RebD and / or RebM) / RebA is 0.53 or more by mass ratio ,
A carbonated beverage containing a citrus flavor or a peach flavor. The carbonated drink of Claim 1 whose gas pressure of the carbon dioxide gas in liquid temperature of 20 degreeC is 1.7 kgf / cm < ² > or more. The carbonated drink according to claim 1 or 2, wherein the citrus flavor is a lemon flavor.

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