CN101657111A - 具有甘油的非营养增甜的饮料 - Google Patents
具有甘油的非营养增甜的饮料 Download PDFInfo
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- CN101657111A CN101657111A CN200880008218A CN200880008218A CN101657111A CN 101657111 A CN101657111 A CN 101657111A CN 200880008218 A CN200880008218 A CN 200880008218A CN 200880008218 A CN200880008218 A CN 200880008218A CN 101657111 A CN101657111 A CN 101657111A
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- China
- Prior art keywords
- beverage
- glycerine
- beverage products
- acid
- rebaudioside
- Prior art date
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- 235000019527 sweetened beverage Nutrition 0.000 title abstract description 4
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 17
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
饮料和其他饮料产品用至少一种非营养甜味剂，如来自甜叶菊植物的化合物例如蛇菊苷和/或莱鲍迪甙增甜并且进一步包含至少足以增强口感的量的甘油。在某些示例性实施方案中，饮料包含足以为饮料提供良好的口感但不另外可察觉地影响味道(即不另外可察觉地增加甜味)的量的甘油。还提供掺入蛇菊苷和甘油的非营养增甜的饮料组合物，天然饮料组合物和饮料浓缩物。另外，提供用于在饮料配方中包括甘油以增强用来自甜叶菊植物的化合物增甜的饮料的口感的方法。
Description
本申请要求美国临时申请序列号11/686,245的优先权，所述临时申请于2007年3月14日提交并且标题为Non-Nutritive SweetenedBeverages with Glycerine(代理标签号056943.00038)。
发明领域
本发明涉及饮料和其他饮料产品，例如饮料浓缩物等。具体而言，本发明涉及具有掺入非营养甜味剂并且适合于满足对饮料中的可选的营养特性或风味特征的市场需求的配方的饮料和其他饮料产品。
发明背景
很早就知道生产多种配方的饮料。需要改进的、新的配方以满足不断改变的市场需求。具体而言，可感受到对具有可选的营养特性，包括例如可选的卡路里含量的饮料的市场需求。另外，可感受到对具有可选的风味特征，包括优良的味道、口感等的饮料的市场需求。另外，还有消费者对其配方更多地利用天然成分的饮料和其他饮料产品，例如饮料浓缩物感兴趣，所述的天然成分是通过有限的或没有进一步的处理，从收获的植物和其他天然来源蒸馏、提取、浓缩或相似地获得的成分。
新饮料配方，例如使用可选的甜味剂、风味剂、风味增强剂等的新饮料配方的开发在处理相关的苦味和/或其他异味(off-taste)方面存在挑战。另外，这种挑战通常存在于针对可选的营养特性和/或风味特征开发的新饮料配方中。还需要能令人满意地满足包括营养、风味、保存期和其他目的的目的组合的新饮料配方。
开发新饮料配方面临特定障碍。例如，美国专利号4,956,191表明含有糖精或甜叶菊(stevia)提取物与阿斯巴甜(Aspartame)的混合物的碳酸饮料与那些含有糖的饮料相比具有较差的感官愉悦。
一种感官特性为口感，其为口腔中的组合物的物理与化学相互作用。口感通常用于评价食物和任何保持在口腔中的产品的涂层，从进入上腭开始并且到咽下结束。在食物的总体接受性中使人愉悦的口感是一个重要因素，并且不同的成分可进行调整以获得特别的口感。
因此，本发明的目的是提供饮料和其他饮料产品。本发明的至少某些实施方案的目的(即不必须是本发明的全部实施方案)是提供具有所需味道性质和口感的饮料和其他饮料产品。本发明的至少某些(不必须是全部)实施方案的目的是提供具有改善的配方的饮料和其他饮料产品。通过以下公开内容和示例性实施方案的描述，本发明或本发明某些实施方案的这些和其他目的、特征和优点对本领域技术人员来说是清楚的。
发明概述
根据第一方面，饮料或其他的饮料产品包含足以提供可感知的甜味的量的至少一种非营养甜味剂和足以增强口感的量的甘油。在某些示例性实施方案中，还以提供可感知的甜味的量使用甘油。虽然甘油是甜味的，但在某些示例性实施方案中，其以足以改善饮料的口感而不影响味道的量使用。
根据第一方面，饮料或其他的饮料产品包含足以提供可感知的甜味的量的至少一种非营养甜味剂，赤藓醇，塔格糖，和至少足以增强口感的量的甘油。在某些示例性实施方案中，还以提供可感知的甜味的量使用甘油。虽然甘油是甜味的，但在某些示例性实施方案中，其以足以改善饮料的口感而不影响味道的量使用。
根据另一方面，提供天然饮料，所述的天然饮料用至少一种甜菊醇糖苷(steviol glycoside)增甜。产自植物或动物油或脂肪的甘油以增强饮料口感的量添加。在饮料中可包含其他天然成分，例如果汁、果实风味剂，天然酸，植物风味剂，香料等。
根据另一方面，提供天然饮料，所述的天然饮料用至少一种甜菊醇糖苷，赤藓醇，和塔格糖增甜。产自植物或动物油或脂肪的甘油以增强饮料口感的量添加。在饮料中可包含其他天然成分，例如果汁、果实风味剂，天然酸，植物风味剂，香料等。
根据另一方面，提供一种饮料浓缩物，其用至少一种甜菊醇糖苷(例如来自甜叶菊植物)增甜。另外，甘油以有效改善稀释的即饮的饮料的口感的量存在于饮料浓缩物中。饮料浓缩物还可以包含许多其他的合适的成分，如风味剂，酸，可食用的盐，碳酸化试剂(carbonation)，和着色剂。
根据另一方面，提供通过添加甘油来增强饮料口感的方法。该饮料可以用非营养甜味剂例如任一种或多种甜菊醇糖苷增甜。
根据另一方面，提供通过添加甘油来增强饮料口感的方法。该饮料可以用非营养甜味剂例如任一种或多种甜菊醇糖苷，赤藓醇和塔格糖增甜。
根据另一方面，提供包含足以提供可感知的甜味的量的至少一种非营养甜味剂和至少足以增强口感的量的甘油的澄清的饮料。如在本文中使用的，基本上澄清表示所述饮料基本上无混浊并且基本上无色。
根据本文公开的饮料和其他饮料产品的某些示例性实施方案的下列描述，本领域技术人员将认识到，本发明的至少某些实施方案具有改善的或可选的配方，其适合于提供所需的味道特征、营养特性等。根据以下示例性实施方案的描述，本发明或本发明某些实施方案的这些和其他目的、特征和优点将被本领域技术人员进一步理解。
某些示例性实施方案的详细描述
应当理解，根据本公开内容的饮料和其他饮料产品可具有许多不同的具体配方或组成中的任何配方或组成。根据本公开内容的饮料产品的配方能够改变到一定的程度，其取决于例如产品的预期市场划分、其所需的营养特性、风味特征等因素。例如，通常的一种选择是向具体饮料实施方案的配方(包括下文描述的任何饮料配方)中添加进一步的成分。可以添加额外的(即更多和/或另外的)甜味剂，通常可向任何此类配方中添加风味剂、电解质、维生素、果汁或其他果实产品、增味剂(tastent)、掩蔽剂等、风味增强剂、和/或碳酸化试剂以改变味道、口感、营养性质等。通常，根据本公开内容的饮料至少包含水、甜味剂、和风味剂，并且通常还包含酸化剂、着色剂和/或碳酸化试剂。可以适用于根据本公开内容的至少某些配方的示例性风味剂包括可乐风味剂、柑橘(citrus)风味剂、香料风味剂(spice flavoring)等。可以添加二氧化碳形式的碳酸化试剂以产生泡腾作用。如果需要可以添加防腐剂，这取决于其他成分、生产技术、所需的保存期等。任选地，可添加咖啡因。本文公开的饮料的某些示例性实施方案是可乐风味的碳酸饮料，其特征性地包含碳酸水、甜味剂、可乐果(kolanut)提取物和/或其他风味剂、焦糖着色剂、磷酸，和任选的其他成分。根据本公开内容，本领域技术人员将认识到其他的和可选的合适成分。
本领域普通技术人员可以理解，为了方便，在某些情况下本文通过引用成分的原始形式来描述一些成分，其中所述成分以该形式用于配制或生产该饮料产品。这些成分的原始形式可以不同于该成分在最终的饮料产品中被发现的形式。因此，例如，在根据本公开内容的饮料产品的某些示例性实施方案中，干的蛇菊苷提取物通常基本上均质地溶解并分散在该饮料中。同样地，作为固体、浓缩物(例如，果汁浓缩物)等的其他的成分通常均质地分散于全部饮料或全部饮料浓缩物，而非保持它们的原始形式。因此，涉及的饮料产品配方的成分的形式不应认为是对该饮料产品中的该成分的形式的限制，而是描述作为该产品配方的分离的组分的成分的方便的方法。
本文公开的饮料产品包括饮料(即即饮液体配方)、饮料浓缩物等。饮料包括例如碳酸和非碳酸软饮料、清凉饮料(fountainbeverage)、冷冻即饮饮料、咖啡饮料，茶饮料、乳品饮料、粉末软饮料、以及液体浓缩物、风味水、增强水(enhanced water)、果汁和果汁风味的饮品、运动饮品和酒精产品。本公开内容全文中的术语“饮料浓缩物”和“糖浆”可交换使用。所预期的饮料浓缩物的至少某些示例性实施方案用向其中添加其他成分的起始体积的水制备。通过向浓缩物中添加另外体积的水能够从饮料浓缩物形成足额的饮料组合物。通常，例如通过组合大约1份的浓缩物与大约3至大约7份的水能够从浓缩物制备足额(Full strength)饮料。在某些示例性实施方案中，通过组合1份的浓缩物与5份的水而制备足额的饮料。在某些示例性实施方案中，用于形成足额饮料的额外的水是碳酸水。在某些其他实施方案中，直接制备足额的饮料而不经浓缩物的形成及其后的稀释。
水是本文公开的饮料中的基本成分，其通常是媒介物或主要液体部分，其中溶解、乳化、悬浮或分散剩余的成分。纯化的水可用于制备本文公开的饮料的某些实施方案，为了避免对饮料的味道、香味或表观的不利影响，可使用标准饮料质量的水。水通常是澄清、无色、无有害矿物、无味并且无臭、无有机物、低碱度，并且基于生产饮料时适用的工业和政府标准具有可接受的微生物质量。在某些典型实施方案中，水按重量计以饮料的大约80％-大约99.9％的水平存在。在至少某些实施方案中，用于本文公开的饮料和浓缩物的水是“经处理的水”，其是指在任选地补充，例如钙(如在美国专利号7,052,725中公开的)之前已被处理而减少水中的总溶解固体的水。生产经处理的水的方法是本领域技术人员已知的，并且包括去离子、蒸馏、过滤和反向渗透(“r-o”)等。术语“经处理的水”、“纯化的水”、“去矿质的水”、“蒸馏的水”和“r-o水”在本文的讨论中通常是同义的，其是指已经基本上去除了所有矿物内容物，且通常含有不高于大约500ppm的总溶解固体，例如250ppm的总溶解固体的水。
适用于本文公开的饮料的各个实施方案的甜味剂包括非营养的天然的和人工的或合成的甜味剂。本文使用的甜味剂或增甜试剂(sweetening agent)为饮料提供甜味，即其通过味觉感受为甜。风味试剂和增甜试剂的感受在一定程度上可依赖于要素的相互关系。风味和甜味还可以分别感受，即风味和甜味感受可以相互依赖也可以相互独立。例如，当使用大量风味剂时，小量的增甜试剂就可以容易地被感受到，反之亦然。因此，风味试剂和增甜试剂之间的口和嗅觉相互作用可包括要素的相互关系。
针对期望的营养特性，该饮料的味道特征，口感及其他感官因素，选择适合的甜味剂和甜味剂的组合。适用于至少某些示例性实施方案的非营养甜味剂包括，例如，基于肽的甜味剂，例如阿斯巴甜，纽甜和阿力甜(alitame)，和不基于肽的甜味剂，例如糖精钠，糖精钙，乙酰磺胺酸盐(包括但不限于乙酰磺胺酸钾)，环己基氨基磺酸盐(包括但不限于环己基氨基磺酸钠和/或环己基氨基磺酸钙)，新橙皮苷二氢查尔酮和三氯半乳蔗糖。阿力甜可能较不适用于含焦糖饮料，因为已知它在其中形成沉淀。在某些示例性实施方案中，饮料产品使用阿斯巴甜(单独或与其他甜味剂一起)作为甜味剂。在某些其他的示例性实施方案中，甜味剂包含阿斯巴甜和乙酰磺胺酸钾。适用于至少某些示例性实施方案的其他的非营养甜味剂包括，例如山梨醇，甘露醇，木糖醇，甘草皂苷，新橙皮苷二氢查尔酮，D-塔格糖，赤藓醇，内-赤藓醇，麦芽糖醇(malitol)，麦芽糖，乳糖，低聚果糖，罗汉果(LoHan Guo)(“LHG”)粉，甜菊醇糖苷，例如蛇菊苷，莱鲍迪甙如莱鲍迪甙A等，其他二肽，糖精，木糖，阿拉伯糖，异麦芽酮糖醇(isomalt)，乳糖醇，麦芽糖醇，海藻糖，和核糖，和蛋白质甜味剂，例如奇异果甜蛋白，monatin，应乐果甜蛋白，brazzein，L-丙氨酸和甘氨酸相关的化合物和它们的任何的混合物。罗汉果和甜菊醇糖苷，例如莱鲍迪甙和相关化合物，如下文进一步讨论的，可用作天然的非营养的有效甜味剂。根据本公开内容，选择适合的非营养甜味剂(例如非营养甜味剂的一种或组合，单独或与营养甜味剂一起)用于本文公开的饮料产品的具体实施方案在本领域技术人员能力内。
如本文中所使用的，“非营养甜味剂”是在通常的用量中不提供显著卡路里含量的甜味剂，即是赋予小于5卡路里每8盎司份饮料而达到等于糖的10白利糖度的甜度的甜味剂。如本文中使用的，“减卡路里饮料(reduced calorie beverage)”表示与富含卡路里(fullcalorie)饮料(通常是之前已经商品化的富含卡路里饮料)相比，每8盎司份饮料中卡路里至少降低25％的饮料。如本文中所使用的，“低卡路里饮料(low-calorie beverage)”表示每8盎司份饮料少于40卡路里。如在本文中使用的，“零卡路里(zero-calorie)”或“低热量(diet)”表示每份，例如每8盎司饮料少于5卡路里。
如下文进一步讨论的，本文公开的饮料产品的某些示例性实施方案除非营养甜味剂外还包含营养甜味剂。甜味剂是适合于食用(consumption)和在饮料中使用的可食用消费品。“可食用消费品”是指用于人或动物食用的食物或饮料或者食物或饮料的成分。术语“营养甜味剂”通常指在通常的用量中提供显著的卡路里含量，例如每8盎司份饮料多于约5卡路里的甜味剂。适用于本文公开的饮料的至少某些示例性实施方案的示例性营养的、天然结晶的或液体的甜味剂包括例如来自天然来源如苹果、菊苣、蜂蜜等的罗汉果汁浓缩物、蔗糖、液体蔗糖、果糖、液体果糖、葡萄糖、液体葡萄糖、果葡糖浆(glucose-fructose syrup)，例如高果糖玉米糖浆，转化糖、枫糖浆、枫糖、蜂蜜、红糖糖蜜(例如，甘蔗糖糖蜜，如甲糖蜜、二糖蜜、黑糖蜜、和糖甜菜糖蜜)、高粱糖浆、和/或其他。这些甜味剂可以存在于至少某些示例性实施方案中，其量按重量计为饮料的大约0.1％到大约20％，如按重量计大约6％到大约16％，依饮料所需甜味水平而定。为达到所需的饮料的一致性、质感和味道，在本文公开的天然饮料产品的某些示例性实施方案中，可以使用饮料工业中一般采用的标准化液体糖类。通常，这些标准化甜味剂没有非糖固体的残留，所述残留会对饮料的风味、颜色及粘稠度产生不利影响。
如在本文中使用的，“味道”是指甜味感受、甜味感受的时间效果(即开始和持续时间)、异味(例如苦味和金属味)、残留感受(余味)和触觉感受(例如质地和稠度)的组合。如在本文中使用的，“富含卡路里”的饮料配方是完全用营养甜味剂增甜的。术语“营养甜味剂”通常是指在通常的用量中提供显著卡路里含量的甜味剂，例如大于大约5卡路里每8盎司份饮料。如在本文中使用的，“有效甜味剂”是指甜度至少是糖的2倍的甜味剂，即按重量计，需要不大于糖的一半重量就能达到相等甜度的甜味剂。例如，有效甜味剂需要少于糖的一半重量来达到用糖增甜至10白利糖度的饮料中的相等甜度。有效甜味剂包括营养的(例如罗汉果汁浓缩物)和非营养的甜味剂(例如，通常的罗汉果粉末)。另外，有效甜味剂包括天然有效甜味剂(例如甜菊醇糖苷、罗汉果等)和人工有效甜味剂(例如纽甜等)。然而，对于本文公开的天然饮料产品，仅使用天然有效甜味剂。对于某些有效甜味剂的通常可接受的效力数值包括例如：
环己基氨基磺酸盐(cyclamate) 糖的30倍甜
蛇菊苷(Stevioside) 糖的100-250倍甜
罗汉果皂甙V(Mogroside V) 糖的100-300倍甜
莱鲍迪甙A(Rebaudioside A) 糖的150-300倍甜
乙酰磺胺酸钾(Acesulfame-K) 糖的200倍甜
阿斯巴甜(Aspartame) 糖的200倍甜
糖精 糖的300倍甜
新橙皮苷二氢查尔酮
(Neohesperidin dihydrochalcone) 糖的300倍甜
三氯半乳蔗糖 糖的600倍甜
纽甜(Neotame) 糖的8,000倍甜
当给定数值时，本文公开的饮料中使用的甜味剂的甜味，如在本文和权利要求书中所使用的术语“甜味”，能够基于7％(按重量计)蔗糖水溶液的甜味进行检测。该技术是本领域技术人员熟知的并且参见例如美国专利号4,902,525。甜味剂也能够影响口感，即饮料的稠度或质地。过多的甜味剂可掩盖其他风味剂，而过少的甜味剂在某些情况下可产生味道稀薄或平淡的饮料。
非营养、高效甜味剂通常以每盎司饮料毫克水平使用，根据其增甜能力、饮料所上市国家的任何适用的规章条款、饮料所需的甜味水平等。根据本公开内容，选择合适的其他或可选的甜味剂用于本文公开的饮料产品的多种实施方案在本领域技术人员的能力内。
如上面提到的，本文公开的饮料的至少某些示例性实施方案中采用甜菊醇糖苷之一，或它们的任何混合物用于增甜。这些化合物能通过提取等方法从甜叶菊植物中获得。甜叶菊(例如，甜菊(Steviarebaudiana bectoni))是一种甜味植物。其叶子含有一种天然甜味二萜糖苷的复杂混合物。蛇菊苷和莱鲍迪甙是甜叶菊中有助于甜味的组分。通常，发现这些化合物包括蛇菊苷(4-13％干重)，甜菊醇二糖苷(痕量)、莱鲍迪甙(包括莱鲍迪甙A(2-4％)、莱鲍迪甙B(痕量)、莱鲍迪甙C(1-2％)、莱鲍迪甙D(痕量)和莱鲍迪甙E(痕量))、和杜尔可甙A(dulcoside A)(0.4-0.7％)。下列非甜味成分也在甜叶菊植物的叶中发现：半日花烷(labdane)、二萜类、三萜类、甾醇类、黄酮类、挥发性油组分、色素、树胶和无机物质。在本文公开的饮料产品的至少某些实施方案中，可以以约W至约Z(优选在约X和约Y之间)的重量百分数在即饮饮料组合物中包含非营养甜味剂蛇菊苷和/或莱鲍迪甙。
甜味剂罗汉果，其具有多种不同的拼写和发音，本文在一些情况中缩写为LHG，可以得自葫芦科(Cucurbitaceae)、Jollifieae族、赤爬亚族(subtribe Thladianthinae)、罗汉果属(Siraitia)植物的果实。罗汉果是有效的甜味剂，其能够作为天然营养或天然非营养甜味剂。例如，罗汉果汁浓缩物可以是营养甜味剂，而罗汉果粉可以是非营养甜味剂。LHG常常得自如下属/种：罗汉果(S.grosvenorii)，翅子罗汉果(S.siamensis)，S.silomaradjae，锡金罗汉果(S.sikkimensis)，S.africana，无鳞罗汉果(S.borneensis)，和台湾罗汉果(S.taiwaniana)。合适的果实包括属/种罗汉果(S.grosvenorii)的果实，其常常被称作罗汉果。LHG包含三萜葡糖苷或罗汉果皂甙，其组分可用作LHG甜味剂。罗汉果可以用作果汁或果汁浓缩物，粉末等。优选LHG汁包含至少约0.1％，例如0.1％至约15％的罗汉果皂甙，优选罗汉果皂甙V，罗汉果皂甙IV，11-氧代-罗汉果皂甙V，赛门甙和其混合物。LHG能通过例如美国专利号5,411,755中讨论的的方法生产。在本文公开的饮料的至少某些示例性实施方案中，来自其他果实、蔬菜或植物的甜味剂也可以用作天然或加工的甜味剂或甜味增强剂。
本文公开的饮料产品的天然实施方案是天然的，因为其不含有任何一般预期不存在于食物中的人工或合成的物质(包括任何着色添加剂，无论其来源)。因此，如本文所使用的，“天然的”饮料组合物根据下列原则来定义：天然成分的原料存在于或源自自然。可采用涉及发酵和酶的生物学合成，但不利用使用化学试剂的合成。人工着色剂、防腐剂和风味剂不被认为是天然成分。成分可以通过一些特定技术进行加工或纯化，其至少包括：物理加工、发酵和酶解。适当的加工和纯化技术至少包括：吸收、吸附、凝聚、离心、剁碎(chopping)、烹饪(烘焙、煎炸、煮沸、烘烤)、冷却、切割、层析、包被、结晶、消化、干燥(喷雾、冷冻干燥、真空)、蒸发、蒸馏、电泳、乳化、封装、提取、挤压、过滤、发酵、研磨、融合、浸渍、微生物学的(凝乳酶、酶)、混合、削皮、渗透、冷冻/冰冻、压榨、浸泡、洗涤、加热、混合、离子交换、冻干、渗透、沉淀、盐析、升华、超声处理、浓缩、絮凝、均质化、重构、酶解(使用自然界中发现的酶)。加工助剂(目前定义为用作制备助剂以加强食物组分的吸引力或效用的物质，包括澄清剂、催化剂、絮凝剂、过滤助剂和结晶抑制剂等，见21CFR§170.3(o)(24))被认为是附带的添加剂，如果适当地移除则可以使用。
本文公开的饮料产品中使用的酸能起到如下几个功能中的任何一个或多个，包括，例如，赋予饮料味道以酸感、加强适口性、增加口渴的淬灭效应、修饰甜味及用作温和的防腐剂。根据本公开内容，合适的酸是本领域技术人员已知且清楚的。适用于本文公开的饮料产品的某些或全部实施方案的示例性酸包括磷酸、柠檬酸、苹果酸、酒石酸、乳酸、甲酸、抗坏血酸、葡糖酸、琥珀酸、马来酸及己二酸及其任何混合物。酸可以以溶液的形式使用，例如以足以提供饮料所需pH的量。通常，例如，酸化剂的一种或多种酸的用量总的说来，为饮料的按重量计大约0.01％到大约1.0％，例如饮料的按重量计大约0.05％到大约0.5％，如饮料的按重量计0.1％到0.25％，取决于所用酸化剂、所需pH，所用其他成分等等。本文公开的饮料的至少某些示例性实施方案的pH可以是大约2.0到大约5.0的范围内的值。在某些示例性实施例中酸加强了饮料的风味。太多酸会破坏饮料风味并导致酸涩或其他异味，而太少酸使饮料味道平淡。
所选的具体一种或多种酸和其用量部分取决于其他成分、饮料产品所需保质期和对饮料pH、可滴定酸度及味道的影响。鉴于本公开内容的益处，本领域技术人员将认识到当制备包含基于肽的人工甜味剂，例如阿斯巴甜的饮料产品时，所得的饮料组合物最好保持在某个pH值以下以保持人工甜味剂的增甜效果。在补充钙离子的饮料的形成中，钙盐的存在增加了pH，需要额外的酸以既帮助盐的溶解又维持人工甜味剂保持稳定所需的pH。饮料组合物中额外的酸的存在增加了组合物的可滴定酸度，导致所得的饮料有更酸或酸涩的味道。根据本公开内容，选择用作本文公开的饮料产品的任何具体实施方案的酸化剂组分的合适的酸或酸的组合以及这些酸的量在本领域技术人员的能力内。
本文公开的饮料产品的某些示例性实施方案还可以包含少量碱性试剂以调整pH。这些试剂包括，例如，氢氧化钾、氢氧化钠和碳酸钾。例如，按重量计可以以约0.02至约0.04％的量使用碱性试剂氢氧化钾，特别地对某些饮料使用约0.03％的量。所述量当然取决于碱性试剂的类型和pH需要调整的程度。
本文公开的饮料产品任选地包含风味剂组合物，例如，天然和合成的果实风味剂、植物风味剂、其他风味剂及其混合物。如本文所使用的，术语″果实风味剂″一般来说指的是来自种子植物可食用生殖部位的风味剂。包括其中甜果肉与种子相关的植物，例如，香蕉、番茄、蔓越莓等，和有着小的肉质浆果的植物。本文使用的浆果这一术语，还包括聚合果，即，非“真实的”浆果，而是一般被认为是浆果的果实。术语“果实风味剂”还包括合成制备的风味剂，其用于模拟来自天然来源的果实风味剂。合适的果实或浆果来源的实例包括全浆果或其部分，浆果果汁、浆果果汁浓缩物、浆果泥和其混合物、干浆果粉，干浆果果汁粉等等。
示例性果实风味剂包括柑橘风味剂，例如，橙子、柠檬、酸橙、葡萄柚、橘子、蜜橘、橘柚(tangelo)和柚子，及如苹果、葡萄、樱桃和菠萝风味剂等的风味剂，及其混合物。在某些示例性实施方案中饮料浓缩物和饮料包含果实风味剂组分，例如，果汁浓缩物或果汁。如本文所用的，术语“植物风味剂”指来自除果实外的植物部分的风味剂。这样，植物风味剂可以包括来自精油和坚果、树皮、树根和叶子提取物的风味剂。术语“植物风味剂”还包括合成制备的风味剂，其用于模拟来自天然来源的植物风味剂。这些风味剂的实例包括可乐风味剂、茶风味剂等等，及其混合物。风味剂组分可进一步包括多种以上提到的风味剂的混合物。在饮料浓缩物和饮料的某些示例性实施方案中使用可乐风味剂组分或茶风味剂组分。用于赋予本发明饮料风味特征的风味剂组分的具体量取决于所选择的风味剂、所需风味印象及风味剂组分的形式。根据本公开内容，本领域技术人员能够容易地确定任何所用具体风味剂组分的量以达到所需的风味印象。
甘油(还公知为丙三醇和1，2，3-丙三醇)可以用于本文公开的饮料产品的至少某些示例性实施方案中。甘油可以由植物和动物油和脂肪制备，或经葡萄糖发酵制备。食物级纯度的植物甘油可用于可食用的组合物，并且甘油在食品中的用途包括用作甜味剂，帮助风味剂和着色剂溶解的溶剂，低脂食物产品例如饼干中的填充材料，以及利口酒(liqueur)中的增稠剂。甘油是水溶性的，甜味的粘稠的糖醇，并且可以以足以达到所需味道的重量百分数包含在即饮饮料组合物的示例性实施方案中。在某些示例性实施方案中，以在最终饮料的约0.01wt％和7.0wt％之间，例如在最终饮料的约0.15wt％和5.5wt％之间的量使用甘油，以提供改善的口感而没有可检测的味道变化。确定包含在饮料浓缩物中的甘油的适当的量在本领域技术人员的能力之内。
适用于本文公开的饮料产品的至少某些示例性实施方案的果汁包括，例如，果实、蔬菜和浆果果汁。用于本发明的果汁可以为浓缩物、果泥、一倍浓度果汁(single-strength juice)或其他合适的形式。本文使用的术语“果汁”包括一倍浓度的果实、浆果果汁或蔬菜汁，以及浓缩物、果泥、乳液和其他形式。多种不同果实、蔬菜和/或浆果果汁可以组合，任选地与其他风味剂一起，以产生具有所需风味的饮料。合适的果汁来源的实例包括梅、李、枣、醋栗、无花果、葡萄、葡萄干、蔓越莓、菠萝、桃、香蕉、苹果、梨、番石榴、杏、桤叶唐棣(Saskatoon berry)，蓝莓、plains berry，prairie berry，桑葚、接骨木果、巴巴多斯樱桃(阿西罗拉樱桃)，野樱桃、枣、椰子、橄榄、覆盆子、草莓、越橘、罗甘莓、醋栗、露莓、波森莓(boysenberry)、猕猴桃、樱桃、黑莓、榅桲、鼠李、西番莲、黑刺李、山梨(rowan)、鹅莓、石榴、柿子、芒果、大黄、木瓜、荔枝、柠檬、橙子、酸橙、橘子、蜜橘及葡萄柚等等。根据本公开内容，适合用于至少某些示例性实施方案的大量其他的及可选的果汁对于本领域技术人员是清楚的。在使用果汁的本发明的饮料中，果汁使用水平可以为例如按重量计饮料的至少大约0.2％。在某些示例性实施方案中果汁使用水平为按重量计饮料的大约0.2％到大约40％。通常，如果使用果汁，其用量可以是重量的大约1％到大约20％。
某些此类果汁颜色较浅，可以包含在某些示例性实施方案的配方中以调整风味和/或增加饮料的果汁含量，而不加深饮料颜色。这些果汁的实例包括苹果、梨、菠萝、桃、柠檬、酸橙、橙子、杏、葡萄柚、橘子、大黄、黑茶子、榅桲、西番莲、木瓜、芒果、番石榴、荔枝、猕猴桃、蜜橘、椰子和香蕉。如果需要，可使用去味和脱色的果汁。
适用于本文公开的饮料产品的至少某些示例性实施方案的其他风味剂包括，例如，香料风味剂，如肉桂、丁香、桂皮、胡椒、生姜、香草香料风味剂、小豆蔻、香菜、根汁汽水(root beer)、黄樟、人参等。根据本公开内容，适用于至少某些示例性实施方案的大量其他的及可选的风味剂对于本领域技术人员是清楚的。风味剂的形式可以为提取物、油性树脂、果汁浓缩物、bottler′s base或本领域已知的其他形式。在至少某些示例性实施方案中，这些香料或其他风味剂补充于果汁或果汁组合。
一种或多种风味剂可以以乳液形式使用。风味剂乳液可通过将一些或所有风味剂混合在一起，任选地与饮料的其他成分以及乳化剂一起而制备。乳化剂可在风味剂混合时加入，或者在之后加入。在某些示例性实施方案中，乳化剂是水溶性的。示例性的合适的乳化剂包括阿拉伯树胶、改性淀粉、羧甲基纤维素、黄蓍胶、印度胶、和其他合适的树胶。根据本公开内容，其他的合适的乳化剂对饮料配方领域的技术人员是清楚的。示例性实施方案中的乳化剂超过风味剂和乳化剂的混合物的约3％。在示例性实施方案中，乳化剂为混合物的约5％至约30％。
本文公开的饮料的某些示例性实施方案中使用二氧化碳来提供泡腾作用。可以使用本领域已知的任何技术和碳酸化设备进行饮料碳酸化。二氧化碳能加强饮料味道和外观，且可通过抑制和破坏有害细菌来有助于保证饮料纯度。在某些实施方案中，例如，饮料的CO2水平高达大约7.0体积的二氧化碳。通常的实施方案可以具有例如大约0.5至5.0体积的二氧化碳。如本文及独立权利要求中使用的，一体积二氧化碳定义为60°F(16℃)和常压下任何给定量的水吸收的二氧化碳的量。气体体积所占的空间与吸收其的水相同。二氧化碳含量可由本领域技术人员基于所需泡腾作用水平及二氧化碳对饮料的味道或口感的影响而确定。碳酸化试剂可以是天然或合成的。
任选地，可将咖啡因加到本文公开的饮料的多种实施方案中。所加咖啡因的量由所需饮料性质、该饮料待上市国家的任何适用的规章条款等决定。在某些示例性实施方案中，包含的咖啡因的水平是按重量计饮料的0.02％或更少。咖啡因必须具有可接受用于食品饮料中的纯度。咖啡因可以是天然或合成来源。
本文公开的饮料浓缩物和饮料可以包含其他附加成分，一般包括饮料配方中任何通常发现的成分。通常可将这些附加成分，例如，加入稳定的饮料浓缩物中。这些附加成分的实例包括但不限于，咖啡因，焦糖和其他着色剂或染料、消泡剂、树胶、乳化剂、固体茶(tea solid)、絮状组分及矿物和非矿物的营养补充物。本领域一般技术人员已知非矿物营养补充物成分的实例，其包括，例如，抗氧化剂和维生素，包括维生素A，D，E(生育酚)，C(抗坏血酸)，B(硫胺)，B2(核黄素)，B6，B12和K、烟酸、叶酸、生物素和其组合。通常，任选的非矿物营养补充物以在制造实践中一般被接受的量存在。示例性量为约1％到大约100％ RDV之间，其中建立了这种RDV。在某些示例性实施方案中，非矿物营养补充成分以大约5％到大约20％RDV的量存在，其中建立了RDV。
本文公开的饮料的至少某些实施方案中可以使用防腐剂。也就是，至少某些示例性实施方案包含任选的溶解的防腐系统。pH低于4尤其是低于3的溶液通常为″微生物稳定的，″即，其能抵抗微生物的生长，因此适于食用前长期保存而不需要其他防腐剂。然而，如果需要，可以使用其他防腐系统。若使用了防腐系统，其可在生产中任何合适时间加入饮料产品中，例如，在某些情况下是在甜味剂加入之前。如本文使用的，术语″防腐系统″或″防腐剂″包括许可用于食物和饮料组合物的所有合适的防腐剂，包括但不限于已知的化学防腐剂如苯甲酸盐如苯甲酸钠、苯甲酸钙、和苯甲酸钾，山梨酸盐如山梨酸钠、山梨酸钙和山梨酸钾，柠檬酸盐如柠檬酸钠和柠檬酸钾，多磷酸盐如六偏磷酸钠(SHMP)，和其混合物，以及抗氧化剂如抗坏血酸，EDTA、BHA、BHT、TBHQ、脱氢乙酸、焦碳酸二甲酯、乙氧喹(ethoxyquin)、对羟基苯甲酸庚酯和其组合。防腐剂用量不超过适用的法律和法规下强制的最高水平。通常，防腐剂使用水平根据计划的终产物pH以及对具体饮料配方微生物腐败潜能的估计而调整。通常，使用的最高水平为按重量计大约饮料的0.05％。根据本公开内容，选择合适的防腐剂或防腐剂组合用于本文公开的饮料在本领域技术人员能力范围内。
适于本文公开的饮料产品的至少某些示例性实施方案的饮料防腐的其他方法包括，例如，无菌包装和/或热处理或热加工步骤，如热填充和隧道巴氏消毒(tunnel pasteurization).这些步骤可用于减少饮料产品中酵母、霉菌和微生物的生长。例如Braun等人的美国专利号4,830,862公开了在生产果实果汁饮料中使用巴氏消毒法以及在碳酸饮料中使用合适的防腐剂。Kastin的美国专利号4,925,686公开了加热-巴氏消毒的可冷冻果实果汁组合物，其含有苯酸钠和山梨酸钾。一般地，热处理包括热填充方法，其通常使用短时高温，例如大约190°F 10秒钟，隧道巴氏消毒方法，其通常使用较长时间较低温度，例如大约160°F 10-15分钟，和蒸馏方法，其通常使用例如高压(即超过一个大气压)下大约250°F 3-5分钟。
实施例
包含选自蛇菊苷，莱鲍迪甙和其任何的混合物的甜味剂化合物的饮料配方被重新配制以增强口感。该经鉴定的饮料配方通过添加甘油进行改进。按照改进的饮料配方制备饮料。特别地，制备浓缩物，然后将该浓缩物与水混合以形成饮料。发现该饮料的口感与其最初的配方的口感相比得到改善。
根据以上公开内容及示例性实施方案的描述，对本领域技术人员清楚的是大量可选和不同的实施方案可符合本文公开的发明的一般准则。本领域技术人员将认识到所有这些不同修饰和可选实施方案在本发明的真正范围和精神之内。所附的权利要求旨在涵盖所有这些修饰和可选的实施方案。需要理解的是本公开内容中及下面权利要求中使用的单数不定或定冠词(例如“一个”，“一种”，“该”等)是符合专利中习惯用法的，意思是“至少一种”，除非在具体例子中从上下文明显看出此术语意欲在该具体例子中表示特定的一种和只是一种。同样，术语“包括”是开放性的，不排除其他项目、特征、组分等。
Claims (17)
1.一种饮料产品，其包含：
至少一种非营养甜味剂，赤藓醇，塔格糖，和甘油，所述的甘油至少以足以提供增强的口感的量存在于饮料产品中。
2.根据权利要求1的饮料产品，其进一步包含选自果汁，果实风味剂，植物风味剂，香料和其组合的风味剂。
3.根据权利要求1的饮料产品，其中所述的非营养甜味剂包含选自甜菊醇糖苷的化合物。
4.根据权利要求1的饮料产品，其中甘油的重量百分数在最终的饮料的约0.01wt％和7.0wt％之间。
5.根据权利要求1的饮料产品，其中甘油的重量百分数在最终的饮料的约0.15wt％和5.5wt％之间。
6.根据权利要求1的饮料产品，其中所述饮料包含少于5卡路里每8盎司。
7.根据权利要求3的饮料产品，其中所述甜菊醇糖苷包含至少一种选自蛇菊苷，甜菊醇二糖苷，莱鲍迪甙A，莱鲍迪甙B，莱鲍迪甙C，莱鲍迪甙D，莱鲍迪甙E，杜尔可甙A和其任何的混合物的化合物。
8.根据权利要求1的饮料产品，其进一步包含风味剂组合物以提供选自可乐，茶，柑橘，浆果，苹果，葡萄，樱桃，菠萝和其组合的风味。
9.根据权利要求1的饮料产品，其中所述饮料是澄清的。
10.根据权利要求1的饮料产品，其中所述饮料产品是只包含天然成分的天然饮料。
11.根据权利要求10的饮料产品，其进一步包含选自柠檬酸，苹果酸，酒石酸，乳酸，甲酸，抗坏血酸，延胡索酸，葡萄糖酸和脂肪酸，以及其组合的酸化剂。
12.根据权利要求10的饮料产品，其进一步包含天然风味剂组合物以提供选自可乐，茶，柑橘，浆果，苹果，葡萄，樱桃，菠萝和其组合的风味。
13.包含至少一种甜菊醇糖苷，赤藓醇，塔格糖，和甘油的饮料浓缩物，其中甘油以提高通过用水稀释所述饮料浓缩物产生的饮料的口感的量存在。
14.一种制备饮料的方法，其包括将至少(i)选自蛇菊苷和莱鲍迪甙的化合物，(ii)赤藓醇，(iii)D-塔格糖，和(iv)足以增强饮料的口感的量的甘油组合。
15.权利要求14的方法，其进一步包括形成浓缩物的步骤。
16.权利要求15的方法，其进一步包括通过将所述浓缩物与稀释剂混合以形成饮料从而制备所述饮料的步骤。
17.权利要求16的方法，其中所述稀释剂为水。
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-
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- 2007-03-14 US US11/686,245 patent/US20080226795A1/en not_active Abandoned
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- 2008-03-14 AR ARP080101064A patent/AR065751A1/es active IP Right Grant
- 2008-03-14 RU RU2008151082/13A patent/RU2406415C2/ru active
- 2008-03-14 BR BRPI0804484-8A patent/BRPI0804484A2/pt not_active Application Discontinuation
- 2008-03-14 CN CN200880008218A patent/CN101657111A/zh active Pending
- 2008-03-14 WO PCT/US2008/056969 patent/WO2008112961A1/en active Application Filing
- 2008-03-14 CA CA2656585A patent/CA2656585C/en active Active
- 2008-03-14 EP EP08732199A patent/EP2124642A1/en not_active Withdrawn
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2012
- 2012-12-06 JP JP2012266992A patent/JP2013046642A/ja active Pending
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- 2016-07-19 US US15/213,790 patent/US20170071231A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107995845A (zh) * | 2015-03-03 | 2018-05-04 | 哈特兰德消费品有限责任公司 | 含莱鲍迪甙d的甜味剂组合物 |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2124642A1 (en) | 2009-12-02 |
| US20170071231A1 (en) | 2017-03-16 |
| RU2406415C2 (ru) | 2010-12-20 |
| WO2008112961A1 (en) | 2008-09-18 |
| US20080226795A1 (en) | 2008-09-18 |
| RU2008151082A (ru) | 2010-06-27 |
| BRPI0804484A2 (pt) | 2011-08-30 |
| JP2010521172A (ja) | 2010-06-24 |
| AR065751A1 (es) | 2009-07-01 |
| JP2013046642A (ja) | 2013-03-07 |
| GT200800028A (es) | 2010-03-04 |
| CA2656585C (en) | 2012-10-09 |
| CA2656585A1 (en) | 2008-09-18 |
| MX2009009720A (es) | 2009-10-07 |
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