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WO2018168725A1 - Boisson conditionnée dans un récipient - Google Patents

Boisson conditionnée dans un récipient Download PDF

Info

Publication number
WO2018168725A1
WO2018168725A1 PCT/JP2018/009364 JP2018009364W WO2018168725A1 WO 2018168725 A1 WO2018168725 A1 WO 2018168725A1 JP 2018009364 W JP2018009364 W JP 2018009364W WO 2018168725 A1 WO2018168725 A1 WO 2018168725A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
drink
present
acetic acid
ppm
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/JP2018/009364
Other languages
English (en)
Japanese (ja)
Inventor
正平 田中
裕基 浅野
大樹 本間
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.)
Asahi Soft Drinks Co Ltd
Asahi Group Holdings Ltd
Original Assignee
Asahi Soft Drinks Co Ltd
Asahi Group 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 Asahi Soft Drinks Co Ltd, Asahi Group Holdings Ltd filed Critical Asahi Soft Drinks Co Ltd
Publication of WO2018168725A1 publication Critical patent/WO2018168725A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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

Definitions

  • the present invention relates to a beverage containing acetic acid and ethyl maltol.
  • the drink which has the flavor suitable for the energy drink containing an acetic acid and ethyl maltol.
  • Acetic acid (vinegar) has been used for food and drink for a long time, but has many useful effects such as fatigue recovery, metabolism promotion, appetite increase, digestion absorption promotion, and prevention of hypertension. Some vinegar drinks have been designated as sex foods.
  • Ethyl maltol is an organic compound used as a fragrance, has a sweet scent similar to caramel, and is blended in soft drinks and beer. Beverages (Patent Document 1) using the unique scent of ethyl maltol for masking the deterioration odor and taste of fruit flavors, and drinks (Patent Document 2) using ethyl maltol for suppressing the residual feeling of grape flavor are known. ing.
  • An object of the present invention is to provide a beverage containing acetic acid and ethyl maltol and having an excellent balance of aroma, sweetness and sourness, particularly a packaged beverage having a flavor suitable for an energy drink.
  • the inventors have intensively studied to achieve the above object, and by adjusting the blending amount of acetic acid and ethyl maltol, the top fragrance at the moment of inclusion in the mouth was good, and the balance between sweetness and sourness was achieved. It has been found that a beverage can be obtained. Furthermore, it has been found that by adding honey or a high-intensity sweetener, sweetness is enhanced and the flavor is suitable for energy drinks.
  • the present invention relates to the following (1) to (3).
  • a beverage characterized by containing 1 to 750 ppm of acetic acid and 5 to 2500 ppm of ethyl maltol; acetic acid is preferably 5 to 500 ppm, more preferably 10 to 250 ppm, and ethyl maltol is preferably It is 10 to 2000 ppm, more preferably 20 to 1500 ppm.
  • the beverage according to (1) further comprising one or more selected from honey, high-intensity sweeteners, vitamins, and caffeine; (3)
  • the pH of the beverage is preferably 2.5 to 4.2, and the sugar content (Brix value) is preferably 0.3 to 20, and more preferably 5 to 20.
  • a packaged soft drink containing acetic acid and ethyl maltol, having a good top aroma, excellent balance between sweetness and sourness, and particularly suitable for energy drinks is provided.
  • the beverage of the present invention is characterized by containing 1 to 750 ppm acetic acid and 5 to 2500 ppm ethyl maltol.
  • Acetic acid used in the present invention is an acidulant mainly composed of acetic acid, and the type thereof is not particularly limited, and acetic acid and vinegar used as food additives can be used.
  • Examples of vinegar used in the present invention include grain vinegar such as pearl vinegar, rice vinegar, rice black vinegar, barley black vinegar, and straw vinegar, apple vinegar, grape vinegar (wine vinegar), straw vinegar, and balsamic vinegar.
  • Examples include brewed vinegar containing fruit vinegar, synthetic vinegar containing distilled vinegar, concentrated vinegar and the like.
  • acetic acid is blended in the range of 1 to 750 ppm with respect to the total amount of beverage. If the amount is less than 1 ppm, the fragrance of the top is poor, and if it exceeds 750 ppm, the acetic acid odor becomes strong and is not particularly suitable for energy drinks.
  • acetic acid is blended at 5 to 500 ppm based on the total amount of beverage, more preferably 10 to 250 ppm based on the total amount of beverage.
  • the ethyl maltol used in the present invention is not particularly limited as long as it is commercially available as a fragrance (food additive).
  • ethyl maltol is blended in the range of 5 to 2500 ppm with respect to the total amount of beverage. If the amount is less than 5 ppm, the sweetness is weak, and if it exceeds 2500 ppm, a sweet caramel-like scent unique to ethyl maltol becomes strong and is not particularly suitable for an energy drink.
  • ethyl maltol is blended at 10 to 2000 ppm with respect to the total amount of beverage, more preferably 20 to 1500 ppm with respect to the total amount of beverage.
  • the beverage of the present invention may contain honey as a sweetener.
  • honey By blending honey, sweetness can be enhanced without impairing the balance between aroma and acidity due to acetic acid and ethyl maltol.
  • the honey used in the present invention may be liquid, solid, powder, or processed honey as long as it is edible.
  • honey in addition to pure honey and purified honey, enzyme-deactivated honey, honey powder, and nest honey may be used.
  • the raw material of the honey is not particularly limited, and astragalus, clover, acacia, cherry, lemon, orange, mandarin orange, apple, rapeseed, raspberry, rosemary, sunflower, lavender, dandelion, buckwheat, and hulls can be used.
  • a high-intensity sweetener may be added to the beverage of the present invention.
  • a high-intensity sweetener By blending a high-intensity sweetener, sufficient sweetness can be imparted and sweetness suitable for an energy drink can be realized without greatly varying the amount of other components excluding the sweetening component.
  • the content of the high-intensity sweetener depends on the high-intensity sweetener used, but is preferably 0.001% by weight or more and 1% by weight or less, more preferably, based on the total amount of the beverage according to the present invention. Is 0.005 wt% or more and 0.6 wt% or less. This is because if the amount of the high-intensity sweetener is too large, the aftertaste is poor, and if it is too small, sufficient sweetness cannot be provided.
  • Examples of the high-intensity sweetener used in the present invention include aspartame, acesulfame potassium, thaumatin, saccharin, neotame, saccharin sodium, disodium glycyrrhizinate, sucralose, neotame, stevia extract, lacanca extract, licorice extract, A Brazilian licorice extract etc. can be mentioned, You may use 2 or more types in combination.
  • sugars such as sucrose, glucose, fructose, lactose, maltose, and fructose-glucose liquid sugar that are commonly used in beverages, and low-sweetness sweeteners such as xylitol and D-sorbitol Also good.
  • caffeine An appropriate amount of caffeine may be added to the beverage of the present invention.
  • Caffeine is suitable for energy drinks because it has awakening and cardiotonic effects.
  • the beverage of the present invention includes one selected from various vitamins such as vitamin A, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, vitamin C, and vitamin E, or Two or more kinds may be blended in appropriate amounts.
  • vitamins selected from the vitamin B group are suitable for energy drinks because they are effective in relieving fatigue.
  • [Fruit juice] You may mix
  • the type of fruit is not particularly limited, but citrus fruits such as tangerine, orange, lemon, grapefruit, lime, mandarin, yuzu, shikwasa, tangerine, temple orange, tangero, caramancy, dekopon, ponkan, yeokan, muscat, Grapes such as Kyoho, strawberry, blueberry, raspberry, acai, kiwi fruit, grape, muscat, peach, apple, pineapple, guava, banana, mango, kiwi, acerola, prune, papaya, passion fruit, ume, pear, apricot, A lychee, a melon, a watermelon, a cherry, a plum, a pear, etc. are mentioned, You may mix and use 2 or more types.
  • amino acid You may mix
  • amino acids basic amino acids such as arginine, lysine, ornithine, histidine and tryptophan, and branched chain amino acids of valine, leucine and isoleucine are preferred.
  • Basic amino acids and branched chain amino acids are known to be useful for improving internal functions such as anti-aging, prevention of lifestyle-related diseases, recovery from fatigue, and secretion of growth hormone.
  • the beverage of the present invention may contain natural vital components such as taurine, ginseng extract, guarana extract, maca extract, royal jelly and the like. Thereby, the functionality of a drink becomes higher. Moreover, various functional components, such as a dietary fiber, may be included.
  • the beverage of the present invention has a sour taste such as citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, phosphoric acid, or salts thereof. You may mix
  • beverage of the present invention in addition to the above-described components, other perfumes, colorants, diluents, emulsifiers, thickening stabilizers, antioxidants, preservatives, preservatives and the like as long as the purpose of the present invention is not impaired.
  • Food additives may be added.
  • the beverage of the present invention may be a carbonated beverage. So long as it contains acetic acid and ethyl maltol within the scope of the present invention, the balance between the aroma and taste of the beverage is not impaired even if carbonic acid is added.
  • the pressure of carbon dioxide gas is 1.0 to 4.0 gas volume, preferably 1.5 to 3.0 gas volume, more preferably 1.8 to 2.5 gas volume.
  • the gas volume is a ratio of the volume of carbon dioxide dissolved in the beverage to the volume of the beverage in the standard state (1 atm, 0 ° C.), and is a unit representing the content of carbon dioxide in the beverage.
  • the sugar content (Brix value) of the beverage of the present invention is from 0.3 to 20, and preferably from 5 to 20. If the Brix value is less than 0.3, the acidity that can be used is limited, so the acidity becomes weak, and the balance between sweetness and acidity becomes worse. In addition, if the Brix value is 20 or more, the sweetness is too strong, so it is difficult to drink due to lack of dryness.
  • the sugar content is an indication of a refractometer for sugar at 20 ° C., and can be, for example, the solid content measured at 20 ° C. using a digital refractometer Rx-5000 (manufactured by Atago Co., Ltd.).
  • the beverage of the present invention preferably has a pH of 2.5 to 4.2.
  • the pH is less than 2.5, the acidity is too sharp and difficult to drink, and when the pH is 4.2 or more, the acidity is blurred and difficult to drink.
  • the beverage of the present invention has an acidity and aroma with a refreshing feeling suitable for an energy drink due to acetic acid and ethyl maltol.
  • Energy drink means vitamins (especially vitamins selected from vitamin B group), amino acids, herbal medicine and herbal medicine-derived extracts that are effective for nourishing and tonic, caffeine, etc., to recover fatigue and maintain health It is a soft drink that contains ingredients that are advocated as being effective. Unlike energy drinks (drinks) that are classified as drugs or quasi drugs under the Pharmaceutical Affairs Law, energy drinks are classified as soft drinks or carbonated drinks, so they can be easily consumed during fatigue or sports. it can.
  • the beverage of the present invention is provided as a packaged beverage in which the beverage is filled in a beverage container by a conventionally known method. Glass bottles, metal cans, paper, plastics and the like can be used as beverage containers, but are not limited thereto.
  • the beverage of the present invention is suitable for an energy drink because it has a good scent at the top when opened and gives a refreshing feeling.
  • the preferred sweetness is imparted by ethyl maltol and that the top aroma is also improved by using acetic acid together.
  • acetic acid improves the fragrance, but if it is too much, the evaluation of sourness is poor.
  • sucralose which is a high-intensity sweetener
  • sucralose which is a high-intensity sweetener
  • it does not affect the sweetness and fragrance, but if the amount is increased, the sweetness remains on the tongue. Is not preferred and the aftertaste is poor.
  • the addition of caffeine and vitamin B was generally highly evaluated, with a slightly sharp bitter taste and an energy drink-like flavor. Further, the addition of carbon dioxide gas improved the refreshing feeling without affecting other evaluation items.
  • the beverage of the present invention has a top fragrance and an excellent balance between sweetness and sourness, and is particularly suitable for a containerized beverage such as an energy drink.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne une boisson qui contient de l'acide acétique et de l'éthyl maltol. Plus précisément, la présente invention concerne une boisson qui contient de l'acide acétique et de l'éthyl maltol et qui a un arôme approprié pour une boisson énergétique.
PCT/JP2018/009364 2017-03-17 2018-03-12 Boisson conditionnée dans un récipient Ceased WO2018168725A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-052018 2017-03-17
JP2017052018A JP6883453B2 (ja) 2017-03-17 2017-03-17 容器詰飲料

Publications (1)

Publication Number Publication Date
WO2018168725A1 true WO2018168725A1 (fr) 2018-09-20

Family

ID=63522094

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/009364 Ceased WO2018168725A1 (fr) 2017-03-17 2018-03-12 Boisson conditionnée dans un récipient

Country Status (2)

Country Link
JP (1) JP6883453B2 (fr)
WO (1) WO2018168725A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230070454A1 (en) * 2020-05-21 2023-03-09 Asahi Group Holdings, Ltd. Acetic acid-containing beverage

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6866333B2 (ja) 2018-08-16 2021-04-28 エルジー・ケム・リミテッド ４又は５位に芳香族アミノ基が置換したフルオレン誘導体を繰り返し単位として主鎖に含むポリマー、その正孔輸送材料としての使用、並びにそれを含む有機電子デバイス
JP7281333B2 (ja) * 2019-04-24 2023-05-25 サッポロビール株式会社 アルコール飲料、アルコール飲料の製造方法、及び、アルコール飲料の香味向上方法
JP7017663B1 (ja) 2021-10-28 2022-02-08 アサヒ飲料株式会社 酢酸含有飲料

Citations (4)

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JP2006174753A (ja) * 2004-12-22 2006-07-06 Lion Corp 飲料組成物
CN103783597A (zh) * 2013-09-27 2014-05-14 钟跃平 一种红枣醋酸饮料及其制备方法
WO2016136868A1 (fr) * 2015-02-25 2016-09-01 サントリー食品インターナショナル株式会社 Boisson transparente contenant un arôme de fruit

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JP2005015686A (ja) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki フルーツ様香料組成物
CN101396161B (zh) * 2007-09-28 2012-05-23 山东龙力生物科技股份有限公司 一种木糖醇玉米须醋饮料及其制作方法
CN102273692A (zh) * 2011-07-05 2011-12-14 大连工业大学 一种黑莓果肉果汁醋酸饮料及其制备方法
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Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002078463A (ja) * 2000-07-18 2002-03-19 Bolak Co Ltd 風味を強化した粉末顆粒状エリスリトール甘味料組成物及びそれの製造方法
JP2006174753A (ja) * 2004-12-22 2006-07-06 Lion Corp 飲料組成物
CN103783597A (zh) * 2013-09-27 2014-05-14 钟跃平 一种红枣醋酸饮料及其制备方法
WO2016136868A1 (fr) * 2015-02-25 2016-09-01 サントリー食品インターナショナル株式会社 Boisson transparente contenant un arôme de fruit

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230070454A1 (en) * 2020-05-21 2023-03-09 Asahi Group Holdings, Ltd. Acetic acid-containing beverage

Also Published As

Publication number Publication date
JP2018153123A (ja) 2018-10-04
JP6883453B2 (ja) 2021-06-09

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