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WO2017171016A1 - Boisson gazeuse améliorée par un parfum - Google Patents

Boisson gazeuse améliorée par un parfum Download PDF

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Publication number
WO2017171016A1
WO2017171016A1 PCT/JP2017/013640 JP2017013640W WO2017171016A1 WO 2017171016 A1 WO2017171016 A1 WO 2017171016A1 JP 2017013640 W JP2017013640 W JP 2017013640W WO 2017171016 A1 WO2017171016 A1 WO 2017171016A1
Authority
WO
WIPO (PCT)
Prior art keywords
rebd
reba
rebm
fragrance
carbonated
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.)
Ceased
Application number
PCT/JP2017/013640
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English (en)
Japanese (ja)
Inventor
聡一郎 浦井
友之 西堀
彬子 和泉
浩二 長尾
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
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
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to JP2017547592A priority Critical patent/JP6259174B1/ja
Publication of WO2017171016A1 publication Critical patent/WO2017171016A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages

Definitions

  • the embodiment of the present invention relates to a carbonated beverage with improved fragrance.
  • Patent Document 1 a functional sweetener composition containing a vitamin, a high-intensity sweetener, and a sweet taste improving composition.
  • Patent Document 2 the drink which mix
  • 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.
  • 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.
  • 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.
  • RebA has been evaluated and widely used as a sweetener having high sweetness and good quality sweetness.
  • 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.
  • stevia extract can be used as a starting material.
  • 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.
  • 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.
  • HPLC high performance liquid chromatography analyzer
  • 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.
  • 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.
  • 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.
  • 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.
  • Brix in terms of sucrose can be calculated from the sweetness of Reb to sucrose and the content of Reb.
  • RebA has a sweetness that is 300 times that of sucrose
  • RebD has a sweetness that is 285 times that of sucrose
  • RebM has a sweetness that is 285 times that of sucrose.
  • 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.
  • ppm used in the present specification means ppm of weight / weight (w / w).
  • 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.
  • the carbonated beverage is low in calories.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the carbon dioxide pressure is measured using this method.
  • the carbonated beverage can be packed in a container.
  • a container of any form / material can be used.
  • a container such as a glass bottle, a can, a barrel, or a plastic bottle may be used.
  • the method for filling the beverage container is not particularly limited.
  • 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.
  • 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
  • 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.
  • 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)).
  • 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)).
  • 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.
  • 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.
  • 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
  • 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.
  • 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).
  • sucrose-converted Brix having a Brix of 3 to 10 containing RebD had a stronger initial scent than a carbonated solution containing RebA.
  • 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.
  • 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% is set to 5 points.
  • 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.
  • 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.
  • 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.
  • an orange flavor made by Takasago flavor
  • a grape flavor made by Firmenig
  • a peach flavor made by Saneigen FFI
  • 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

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  • Chemical & Material Sciences (AREA)
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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
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  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Le but d'un mode de réalisation de la présente invention est de fournir une boisson gazeuse améliorée par un parfum qui est orientée vers un caractère naturel et une faible quantité de calories. La boisson gazeuse remplit les conditions suivantes. (A) Le degré Brix équivalent au saccharose total de RebA, et RebD et/ou RebM est de 3 à 15, et (B) ((RebD et/ou RebM)/RebA) vaut 0,53 ou plus en rapport massique.
PCT/JP2017/013640 2016-03-31 2017-03-31 Boisson gazeuse améliorée par un parfum Ceased WO2017171016A1 (fr)

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JP2017547592A JP6259174B1 (ja) 2016-03-31 2017-03-31 香立ちが改善された炭酸飲料

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JP2016070965 2016-03-31
JP2016-070965 2016-03-31

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018117081A1 (fr) * 2016-12-21 2018-06-28 サントリーホールディングス株式会社 Boisson gazeuse contenant du limonène
JP2019198292A (ja) * 2018-05-18 2019-11-21 サントリーホールディングス株式会社 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法
JP2019198291A (ja) * 2018-05-18 2019-11-21 サントリーホールディングス株式会社 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法
JP2021153559A (ja) * 2020-03-30 2021-10-07 味の素株式会社 香気を増強する方法
DE102020002747A1 (de) 2020-05-08 2021-11-11 Sirin Leila Spindler Kohlensäurehaltiges Erfrischungsgetränk auf Basis eines Kräuteraufgusses
EP4141093A4 (fr) * 2020-04-20 2024-09-11 Suntory Holdings Limited Boisson alcoolisée contenant des glycosides de stéviol

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* Cited by examiner, † Cited by third party
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WO2012129451A1 (fr) * 2011-03-22 2012-09-27 Purecircle Usa Composition de glycoside de stéviol glucosylé en tant que modificateur d'arôme
WO2014186250A1 (fr) * 2013-05-14 2014-11-20 Pepsico, Inc. Compositions édulcorantes à base de rébaudioside et produits alimentaires édulcorés à l'aide desdites compositions
WO2014186084A1 (fr) * 2013-05-14 2014-11-20 Pepsico, Inc. Compositions et produits comestibles
WO2014197898A1 (fr) * 2013-06-07 2014-12-11 Purecircle Usa Inc. Extrait de stévia contenant des glycosides de stéviol comme arôme et modificateur des profils salé et sucré

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Publication number Priority date Publication date Assignee Title
CA2870279C (fr) * 2012-04-16 2017-11-07 Pepsico, Inc. Procede de production de boissons non-alcoolisees gazeifiees dietetiques, edulcorees par du rebaudioside d

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012129451A1 (fr) * 2011-03-22 2012-09-27 Purecircle Usa Composition de glycoside de stéviol glucosylé en tant que modificateur d'arôme
WO2014186250A1 (fr) * 2013-05-14 2014-11-20 Pepsico, Inc. Compositions édulcorantes à base de rébaudioside et produits alimentaires édulcorés à l'aide desdites compositions
WO2014186084A1 (fr) * 2013-05-14 2014-11-20 Pepsico, Inc. Compositions et produits comestibles
WO2014197898A1 (fr) * 2013-06-07 2014-12-11 Purecircle Usa Inc. Extrait de stévia contenant des glycosides de stéviol comme arôme et modificateur des profils salé et sucré

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018117081A1 (fr) * 2016-12-21 2018-06-28 サントリーホールディングス株式会社 Boisson gazeuse contenant du limonène
JP2019198292A (ja) * 2018-05-18 2019-11-21 サントリーホールディングス株式会社 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法
JP2019198291A (ja) * 2018-05-18 2019-11-21 サントリーホールディングス株式会社 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法
WO2019220865A1 (fr) * 2018-05-18 2019-11-21 サントリーホールディングス株式会社 Boisson pétillante ayant une capacité de maintien de l'effervescence et procédé pour améliorer le maintien de l'effervescence d'une boisson pétillante
WO2019220864A1 (fr) * 2018-05-18 2019-11-21 サントリーホールディングス株式会社 Boisson pétillante présentant une capacité de rétention d'effervescence et procédé d'amélioration de la capacité de rétention d'effervescence d'une boisson pétillante
CN112135525A (zh) * 2018-05-18 2020-12-25 三得利控股株式会社 具有泡保持性的发泡性饮料及改善发泡性饮料的泡保持性的方法
CN112153901A (zh) * 2018-05-18 2020-12-29 三得利控股株式会社 具有泡保持性的发泡性饮料及改善发泡性饮料的泡保持性的方法
JP2021153559A (ja) * 2020-03-30 2021-10-07 味の素株式会社 香気を増強する方法
JP7604781B2 (ja) 2020-03-30 2024-12-24 味の素株式会社 香気を増強する方法
EP4141093A4 (fr) * 2020-04-20 2024-09-11 Suntory Holdings Limited Boisson alcoolisée contenant des glycosides de stéviol
DE102020002747A1 (de) 2020-05-08 2021-11-11 Sirin Leila Spindler Kohlensäurehaltiges Erfrischungsgetränk auf Basis eines Kräuteraufgusses

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JP6259174B1 (ja) 2018-01-10

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