CN101662957A - 茴香酸改进的甜菊醇糖苷增甜的饮料产品 - Google Patents
茴香酸改进的甜菊醇糖苷增甜的饮料产品 Download PDFInfo
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- CN101662957A CN101662957A CN200880008198A CN200880008198A CN101662957A CN 101662957 A CN101662957 A CN 101662957A CN 200880008198 A CN200880008198 A CN 200880008198A CN 200880008198 A CN200880008198 A CN 200880008198A CN 101662957 A CN101662957 A CN 101662957A
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Abstract
通过使用茴香酸来改善非营养的甜菊醇糖苷甜味剂的味道，当所述甜味剂包含于饮料、饮料浓缩物或糖浆、或低卡路里甜味剂中时，所述茴香酸的量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。
Description
本申请要求2007年3月14日提交的发明名称为“茴香酸改进的甜菊醇糖苷增甜的饮料产品”的美国临时申请序列号11/686,234(律师代理案件号：056943.00032)的优先权。
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，以及甜味剂。具体而言，本发明涉及具有并入非营养甜味剂的配方并适合于满足对备选的营养特性或风味特征的市场需求的饮料和其他饮料产品以及甜味剂。
发明背景
很早就知道生产多种配方的饮料。为满足不断改变的市场需求，需要改善的、新的配方。具体而言，可感受到对具有备选的营养特性，包括例如备选的卡路里含量的饮料的市场需求。另外，可感受到对具有备选的风味特征，包括优良的味道和口感的饮料的市场需求。另外，还有消费者对其配方更多地利用天然组分的饮料和其他饮料产品，例如饮料浓缩物等的兴趣，所述天然组分是通过没有或有限的进一步处理从收获的植物或其他天然来源蒸馏、提取、浓缩或相似地获得的组分。
对新饮料配方，例如使用备选的甜味剂、风味剂、风味增强试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)中提出了挑战。另外，这种挑战通常出现在针对备选的营养特性和/或风味特征开发的新饮料配方中。还需要能满足包括营养、风味、保存期和其他目标的组合的新饮料配方。
开发新饮料配方面临一些障碍。例如，美国专利号4,956,191表明含有糖精和甜叶菊提取物与阿司帕坦(Aspartame)的混合物的碳酸饮料比那些含有糖的饮料更不具有感官上的愉悦。
因此，本发明的目的是提供饮料和其他饮料产品。本发明的至少特定实施方式(即不必须是本发明的全部实施方式)的目标是提供具有所需味道性质的饮料和其他饮料产品。本发明的至少特定(不必须是全部)实施方式的目标是提供具有改善的配方的饮料和其他饮料产品。通过以下公开和示例性实施方式的描述，本发明和本发明特定实施方式的这些和其他目标、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，浓缩物或其他产品，包含水，至少一种甜菊醇糖苷(steviol glycoside)和茴香酸。所述饮料产品可以是即饮的液体、在消费(consumption)前必须稀释的浓缩物、或任何其他适合的饮料形式。茴香酸以足以有效掩盖所述甜菊醇糖苷甜味剂的金属余味的量存在。在特定的示例性实施方案中，所述饮料是基本上澄清的。如在本文中使用的，基本澄清表示所述饮料基本上不混浊和基本上无色。在特定的示例性实施方案中，所述饮料是可乐饮料，即，具有典型的可乐风味和酸度的碳酸饮料。在特定的示例性实施方案中，所述饮料是茶饮料，即，含有茶组分，可选地还含有具有茶风味的其他风味剂的饮料。
甜菊醇糖苷，例如莱鲍迪苷(如莱鲍迪苷A、甜菊苷等)是天然非营养的有效甜味剂。这些化合物能通过提取或类似的方法从甜叶菊植物中获得。甜叶菊(例如，甜菊(Stevia rebaudiana 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。甜菊醇糖苷，例如莱鲍迪苷(如莱鲍迪苷A、甜菊苷等)是甜叶菊中有助于甜味的组分。通常，发现这些化合物含有甜菊苷(4-13％干重)，甜菊醇二糖苷(痕量)和杜尔可苷A(dulcoside A)(0.4-0.7％)。
单一的甜菊醇糖苷或其混合物在本文公开的饮料产品中作为甜味剂存在。为了方便讨论，术语“甜菊醇糖苷”在一些情况下用来表示一种或多种甜菊醇糖苷，除非上下文中另外清楚地指出。在所述饮料中可以存在甜菊醇糖苷的任何组合。甜菊醇糖苷可以以如在甜菊植物中发现的相对比例存在，或可以以其他比例使用。
甜菊醇糖苷可以作为唯一的甜味剂或作为多个甜味剂之一存在于所述饮料或其它饮料产品中。甜菊醇糖苷的浓度与所需的甜味水平有关，且根据希望获得的味道和饮料产品的类型而变化。通常，在即饮的饮料中甜菊醇糖苷的总浓度为每盎司液体毫克的数量级。因此通常，在即饮的饮料中甜菊醇糖苷的总浓度为适合地提供相当于糖的约1-10白利糖度的甜度的浓度，例如约0.5至10mg/f1.oz的甜菊醇糖苷。
甜菊醇糖苷虽然提供天然非营养的有效增甜，但一些消费者发现在特定的饮料产品配方中其具有可能被表征为异味的味道(除了甜味外)。这个味道通常被表征或描述为在咽下饮料后口中的金属余味、金属残留味道。即，所述金属余味是在消费者食用饮料后感觉到的风味组分。在本文公开的饮料产品和甜味剂中，用茴香酸掩盖所述金属余味。因此，茴香酸至少以有效掩盖在饮料产品中存在的甜菊醇糖苷的所有或部分金属余味的量存在。
根据另一方面，饮料包含水、具有金属余味的非营养的甜菊醇糖苷甜味剂和茴香酸，所述茴香酸的存在量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。
根据本发明的另一方面，饮料浓缩物或饮料用糖浆包含茴香酸和至少一种具有金属余味的非营养的甜菊醇糖苷甜味剂，当所述浓缩物或糖浆与稀释剂混合以制备饮料时，所述茴香酸的存在量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。
根据另一方面，一种方法，其包括向饮料产品或甜味剂中并入茴香酸，其量足以掩盖非营养甜菊醇糖苷甜味剂的金属余味。应当理解，如本文中使用的，短语“掩盖非营养的甜菊醇糖苷甜味剂的金属余味”(和类似短语)指掩盖至少部分所述金属余味，例如可感受地掩盖所述金属余味。
根据另一方面，一种包括下述步骤的方法：1)鉴定包含至少一种具有金属余味的非营养的甜菊醇糖苷甜味剂的饮料配方，2)向所鉴定的饮料配方中添加茴香酸，其量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味的量，和3)根据步骤2)的饮料配方制备饮料。
根据本发明的另一方面，低卡路里甜味剂包含至少一种具有金属余味的非营养的甜菊醇糖苷甜味剂和茴香酸，其量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。所述甜味剂例如可以以粉末、浓缩液体等形式存在。在特定的示例性实施方案中，所述甜味剂被包装成独立的使用份额(individual user servings)，例如以与一茶匙砂糖的增甜效果相当的量。
本领域技术人员应当认识到，根据本文公开的饮料和其他饮料产品的特定的示例性实施方式的如下描述中的益处，至少本发明的特定实施方式具有改善的或备选的配方，适用于提供所需的味道特征、营养特性等。通过以下示例性实施方式的描述，本发明和本发明特定实施方式的这些和其他方面、特征和优点可以被本领域技术人员进一步理解。
特定的示例性实施方式的详细描述
应当理解，根据本公开的饮料和其他饮料产品具有许多不同具体配方或组成。根据本公开的饮料产品的配方根据例如产品的预期市场、其所需的营养特性、风味特征等因素而变化至某种程度。例如，通常的一种选择是向具体饮料实施方式的配方(包括下文描述的任意饮料配方)中添加其他组分。可以添加其他(即更多和/或另外的)甜味剂，通常可向这些配方中添加风味剂、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，根据本公开的饮料至少包含水、甜味剂和风味剂，且通常还包括酸化剂，着色剂和/或碳酸化试剂。适用于根据本公开的至少特定实施方式的示例性风味剂包括可乐风味剂、柑桔风味剂、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，这取决于其他组分、生产技术、所需的保存期等。可选地，可添加咖啡因。本文公开的饮料的特定的示例性实施方式是可乐风味的碳酸饮料，特征在于包含碳酸水、甜味剂、可拉果提取物和/或其他风味剂、焦糖着色剂、磷酸和任选的其他组分。根据本公开的益处，本领域技术人员可以认识到其他和备选的合适组分。
本文公开的饮料包括饮料(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(fountain beverage)、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(flavored water)、增强水(enhanced water)、果实果汁和果实果汁风味的饮品、运动饮品和酒精产品。术语“饮料浓缩物”和“糖浆”在本公开中交换使用。所包括的饮料浓缩物的至少特定的示例性实施方式在向其中添加其他组分的起始体积的水中制备。通过向浓缩物中添加更多体积的水而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-大约7份的水而从浓缩物制备足额的饮料。在特定的示例性实施方式中，通过组合1份的浓缩物与5份的水而制备足额的饮料。在特定的示例性实施方式中，用于形成足额饮料的其他的水是碳酸水。在特定的其他实施方式中，直接制备足额的饮料而不形成浓缩物及其后的稀释。
水是本文公开的饮料中的基本组分，通常是媒介物或主要的液体部分，其中溶解、乳化、悬浮或分散剩余的组分。纯化的水可用在制备本文公开的饮料的特定实施方式中，并且可以使用标准饮料质量的水以不有害地影响饮料味道、气味或表观。在生产饮料时，水通常是澄清、无色、无有害矿物、无味、无臭、无有机物、低碱度，并且具有基于适用的工业和政府标准可接受的微生物质量。在特定的典型实施方式中，水以饮料重量的大约80％-大约99.9％的水平存在。在至少特定的实施方式中，在本文公开的饮料和浓缩物中使用的水是“处理的水”，其是指在任选地补充(例如钙)之前已经处理而减少水中的总溶解固体的水，如在美国专利号7,052,725中公开的。生产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“处理的水”、“纯化的水”、“去矿化的水”、“蒸馏的水”和“r-o的水”在本文的讨论中通常是同义的，是指从其中基本上去除了所有矿物内容物的水，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。
根据本公开的饮料产品和甜味剂的特定的示例性实施方案包括，仅仅甜菊醇糖苷作为甜味剂组分。其它实施方案包括除了甜菊醇糖苷外的其它甜味剂。适用于本文公开的饮料产品或甜味剂的各种实施方式的所述其它甜味剂包括，例如，有效和非有效甜味剂、营养和非营养甜味剂、天然和人工或合成甜味剂。合适的甜味剂及甜味剂的组合根据所需的营养特性、风味特征、饮料口感和其他感官因素来选择。
如在本文中使用的，“味道”是指甜味感受、甜味感受到时间效果(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(例如质地和厚度)的组合。如在本文中使用的，“富含卡路里”的饮料配方是被营养甜味剂完全增甜的。术语“营养甜味剂”通常是指在典型的使用量中提供显著的卡路里含量的甜味剂，例如大于大约5卡路里每份8盎司饮料。如在本文中使用的，“有效甜味剂”是指甜度是糖的至少2倍的甜味剂，即是说根据重量，甜味剂需要不大于糖的一半重量就能达到相等的甜度。例如，有效甜味剂需要少于糖的一半重量来达到使用糖增甜至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(neotame))。然而，对于本文公开的天然饮料产品，仅仅使用天然有效甜味剂。对于特定有效甜味剂的通常可接受的效力数值包括例如：
环拉酸盐(Cyclamate) 糖的30倍甜
甜菊苷(Stevioside) 糖的100-250倍甜
罗汉果苷V(Mogroside V) 糖的100-300倍甜
莱鲍迪苷A(Rebaudioside A) 糖的150-300倍甜
乙酰泛舒钾(Acesulfame-K) 糖的200倍甜
阿司帕坦(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
如本文中所使用的“非营养甜味剂”是以典型使用量而不提供显著卡路里含量的甜味剂，即是赋予小于5卡路里每份8盎司饮料而达到等于糖的10白利糖度的甜度。如本文中使用的，“低卡路里饮料”表示与富含卡路里的饮料(通常是之前已经商品化的富含卡路里饮料)相比，具有每份8盎司饮料中的卡路里至少降低25％的饮料。如在本文中使用的，“低卡路里饮料”具有少于40卡路里每份8盎司饮料。如在本文中使用的，“零卡路里”或“低热量”表示每份，例如每8盎司饮料少于5卡路里。
适合至少特定的示例性实施方案的非营养甜味剂，例如包括基于肽的甜味剂，例如阿司帕坦(aspartame)、纽甜(neotame)和阿力甜(alitame)，和基于非肽的甜味剂，例如糖精钠、糖精钙(calciumsaccharin)、乙酰泛舒(acesulfame)(包括但不限于乙酰泛舒钾)、环拉酸盐(cyclamate)(包括但不限于环拉酸钠和/或环拉酸钙)、新橙皮苷二氢查尔酮(Neohesperidin dihydrochalcone)和三氯半乳蔗糖。阿力甜在含焦糖的饮料中是较不需要的，已知其在含焦糖的饮料中形成沉淀。在特定的示例性实施方案中，所述饮料产品单独采用阿司帕坦或采用阿司帕坦与其它甜味剂作为甜味剂。在特定的其他示例性实施方案中，所述甜味剂包含阿司帕坦和乙酰泛舒钾。适合至少特定的示例性实施方案的其它非营养甜味剂例如包括山梨醇、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、内消旋赤藓醇、麦芽糖醇(malitol)、麦芽糖、乳糖、低聚果糖、罗汉果(“LHG”)莱鲍迪苷(例如莱鲍迪苷A)、其它二肽如阿力甜、纽甜、阿司帕坦、乙酰泛舒、半乳蔗糖、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，以及蛋白质甜味剂，如奇异果甜蛋白、monatin、应乐果甜蛋白(monellin)、甜味蛋白(brazzein)、L-丙氨酸和甘氨酸，相关化合物，及其混合物。甜菊醇糖苷、莱鲍迪苷、罗汉果和相关化合物，如下进一步讨论的，为天然非营养的有效甜味剂。根据本文公开的益处，本领域技术人员有能力选择与甜菊醇糖苷甜味剂组分一起使用的合适的非营养甜味剂(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式。
本文公开的饮料产品和甜味剂的特定的示例性实施方案除了甜菊醇糖苷甜味剂外还包括营养甜味剂以及其他甜味剂或包括营养甜味剂但没有其他甜味剂。术语“营养甜味剂”通常指以典型使用量提供显著卡路里含量的甜味剂，即大于约5卡路里每份8盎司饮料。如本文中所使用的“非营养甜味剂”是以典型使用量而不提供显著卡路里含量的甜味剂，即小于1卡路里每份8盎司饮料。“低卡路里”甜味剂赋予饮料甜味并提供小于约4.0cal/g的卡路里含量，或提供小于40卡路里每份8盎司饮料。如在本文中使用的，“低热量(diet)”指“零卡路里”或“低卡路里”的饮料产品。“富含卡路里”的饮料配方是完全用营养甜味剂增甜的饮料。
在本文公开的饮料的至少特定的示例性实施方式中，甜味剂组分包括营养的、天然结晶或液体甜味剂，如来自天然来源如苹果、菊苣、蜂蜜等的蔗糖、液体蔗糖、液体蔗糖、果糖、液体果糖、葡萄糖、液体葡萄糖、果葡糖浆，例如高果糖谷物糖浆、转化糖、枫糖浆、枫糖、蜂蜜、红糖糖蜜(例如甘蔗糖蜜，如原糖蜜、二糖蜜、黑糖蜜和糖甜菜糖蜜)、高粱糖浆和/或其他。在至少特定的示例性实施方式中，这些甜味剂以饮料重量的大约0.1％到大约20％，如重量的大约6％到大约16％的量存在，这取决于饮料所需甜味水平。为达到所需的饮料均匀性、质感和味道，在本文公开天然饮料产品的特定的示例性实施方式中，可以使用如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，这些会对饮料的风味、颜色或稠度产生不利影响。
甜味剂是适用于消费(consumption)和在饮料中使用的可食用消费品。“可食用消费品”是指用于人或动物消费的食物或饮料或者食物或饮料的组分。本文和权利要求中使用的甜味剂或增甜试剂是营养或非营养、天然或合成的饮料组分或添加剂(或它们的混合物)，其为饮料提供了甜味，即其被味道感觉感受为甜。风味试剂和增甜试剂的感受在一定程度上依赖于一些要素的相互关系。风味和甜味也可以分别被感受，即风味和甜味感受可以彼此独立或彼此依赖。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包括要素的相互关系。
应当理解的是如在本文中使用的与饮料相关的术语“低卡路里”指与具有相同配方和甜度但完全用营养甜味剂(例如蔗糖)增甜的对应饮料相比，具有较低的卡路里含量的饮料。相关含义应用于本文公开的饮料浓缩物和其他饮料产品。
术语“营养甜味剂”通常是指在典型的使用量中提供显著的卡路里含量的甜味剂，例如大于大约5卡路里每份8盎司饮料。如本文中使用的，“富含卡路里”的饮料配方是完全用营养甜味剂增甜的饮料。
非营养、高效甜味剂通常以每盎司饮料毫克水平来使用，这是根据其增甜能力、饮料所上市国家的任何适用的调整性条款、饮料所需的甜味水平等。根据本文公开的益处，本领域技术人员有能力选择合适的其他或备选的甜味剂用于本文公开的饮料产品的多种实施方式。
如上提到的，在特定的示例性实施方案中甜菊醇糖苷是用于增甜饮料的唯一化合物，和在其他实施方案中甜菊醇糖苷与其他营养甜味剂和/或非营养甜味剂组合用于产品配方中。甜菊苷化合物能通过提取或类似的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。甜菊醇糖苷是甜叶菊中有助于甜味的组分。甜菊醇糖苷和莱鲍迪苷是甜叶菊中有助于甜味的组分。通常，这些化合物被发现含有甜菊苷(4-13％干重)，甜菊醇二糖苷(痕量)、莱鲍迪苷(包括莱鲍迪苷A(2-4％)、莱鲍迪苷B(痕量)、莱鲍迪苷C(1-2％)、莱鲍迪苷D(痕量)和莱鲍迪苷E(痕量))、和杜尔可苷A(dulcoside A)(0.4-0.7％)。下面的非甜味组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、类黄酮类、挥发油组分、色素、树胶和无机物质。
茴香酸可以是天然或合成的，应当理解，如本文中使用的，术语茴香酸包括茴香酸的合适的可食用的盐或其他衍生物或修饰形式。根据本领域技术人员了解的技术，天然的茴香酸可以衍生自茴香籽的油。茴香具有清淡的香味且茴香的味道是芳香和甜的。氧化来自茴香籽的油产生茴香酸。茴香酸可以以有效实现所需的味觉改善水平的任何适合的量或浓度用于本文公开的饮料中。合适的浓度通常在约50ppt(万亿分之)至约500ppm(百万分之)之间，例如约1ppm至250ppm之间。在本文公开的饮料产品的至少示例性实施方案中，香草醛(vanillin)与茴香酸组合使用。香草醛可以以有效实现所需的味觉改善水平任何适合的量或浓度用于本文公开的饮料中。合适的浓度通常为本文关于茴香酸组分的所述范围内。
使用非营养的甜菊醇糖苷甜味剂的缺点是金属余味。根据本公开，将茴香酸加入到饮料、饮料浓缩物或糖浆、其他饮料产品或甜味剂产品中。以足以掩盖所述甜菊醇糖苷甜味剂的金属余味的量加入茴香酸。在特定的实施方案中，将茴香酸与甜菊苷进行组合以制备低卡路里甜味剂。在其他实施方案中，将茴香酸与甜菊醇糖苷以及任何或所有的下述物质组合：调节pH的其他酸性或碱性试剂，选自合适的天然和合成果实风味剂、植物风味剂、其他风味剂及其混合物的风味剂组合物，果汁、其他调味剂、二氧化碳、咖啡因、防腐剂和其他组分。特定的示例性实施方案通常并入水以提供饮料、浓缩物或糖浆。
除了上述公开的茴香酸外，可以在公开的饮料产品和甜味剂中使用其他酸以起到如下几种功能中的任何一种或多种，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、修饰甜味及作为温和的防腐剂发挥作用。根据本公开的益处，通常合适的这些酸、和其在本发明的饮料产品和甜味剂中的使用方式对本领域技术人员是已知且清楚的。适用于本文公开的饮料产品的一些或所有实施方案的示例性的这些酸包括磷酸、柠檬酸、苹果酸、酒石酸、乳酸、甲酸、抗坏血酸、葡糖酸、琥珀酸、顺丁烯二酸、己二酸及其混合物。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使用量总的说来是饮料重量的大约0.01％到大约1.0％，例如饮料重量的大约0.05％到大约0.5％，如饮料重量的0.1％到0.25％，这是根据所用酸化剂、所需pH和其他组分等。本文公开的饮料的至少特定示例性实施例的pH是从大约2.0到大约5.0范围内的值。在特定示例性实施例中的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地取决于其他组分、饮料制品所需保质期和对饮料pH、可滴定酸度及味道的影响。根据本文公开的益处，本领域技术人员将认识到当制备含有基于肽的人工甜味剂如阿司帕坦的饮料产品时，所得的饮料组合物最好维持在特定pH之下，以保留所述人工甜味剂的增甜效果。在补充钙离子的饮料组成中，钙盐的存在增加了pH，需要附加的酸既能帮助盐的溶解又能维持人工甜味剂保持稳定所需的pH。饮料组合物中附加酸的存在增加了组合物的可滴定酸度，导致所产生的饮料有更酸或酸涩的味道。根据本公开内容的益处，本领域技术人员有能力选择合适的酸或酸的组合和这些酸的量，用于本文公开的饮料产品的任何具体实施方案的酸化剂组分。
本文公开的饮料产品的特定示例性实施方案还可以包含少量的碱性试剂来调节pH。所述试剂例如包括氢氧化钾、氢氧化钠和碳酸钾。例如，所述碱性试剂氢氧化钾可以以重量的约0.02至0.04％的量使用，通常对于特定饮料为约0.03％的量。所述量当然取决于碱性试剂的类型和待调节的pH程度。
本文公开的饮料产品可选地包含风味组合物，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(cranberry)等，及有着小的肉质浆果的植物两种。本文还用到浆果这一术语，包括聚合果，即，非“真实的”浆果，而是一般被认为是这样的果实。术语“果实风味剂”还包括合成制备的风味剂，其用于模拟来源于天然来源的果实风味剂。合适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桔风味剂，例如在所有的柑橘植物(citrus recitations)中橙子、柠檬、酸橙、葡萄柚、橘子(tangerine)、柳丁(mandarin orange)、橘柑果(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。在特定的示例性实施方式中，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”指来自除了果实外的植物部分的风味剂。像这样，植物风味剂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，其用于模拟来源于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，及其混合物。风味剂组分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特定的示例性实施方式中，使用可乐风味剂组分或茶风味剂组分。用于赋予本发明的饮料以风味特性的风味剂组分具体的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。根据本公开的益处，本领域技术人员能够容易地确定任何具体风味剂组分的量以达到所需的风味印象。
适用于本文公开的饮料产品的至少特定的示例性实施方式的果汁包括，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、单强度果汁(single-strength juice)或其他合适的形式。本文使用的术语“果汁”包括单强度果汁果实、浆果或蔬菜果汁，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，可选的是与其他风味剂一起，产生具有所需风味的饮料。合适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、萨斯卡顿莓(saskatoonberry)，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、罗干莓、醋栗、露莓、博伊森莓(boysenberry)、猕猴桃、樱桃、黑莓、榅桲、鼠李、西番莲、黑刺李、欧洲山梨、鹅莓、石榴、柿子、芒果、大黄、木瓜、荔枝、柠檬、橙子、酸橙、橘子、柳丁及葡萄柚等等。根据此公开的益处，用于至少特定的示例性实施方式的大量其他的及备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，果汁使用水平在例如至少饮料重量的大约0.2％。在特定的示例性实施方式中，果汁使用水平为饮料重量的大约0.2％到大约40％。通常，如果使用果汁，其用量是重量的大约1％到大约20％。
颜色较浅的这些特定果汁可以包含在特定的示例性实施方式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、葡萄柚、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、柳丁、椰子和香蕉。如果需要，可以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特定的示例性实施方式的其他风味剂包括，例如，香料风味剂，如番泻、丁香、肉桂、胡椒、生姜、香草香料风味剂、小豆蔻、香菜、根汁汽水(root beer)、黄樟、人参及其他。根据此公开的益处，用于至少特定的示例性实施方式的大量其他的及备选的风味剂对于本领域技术人员是清楚的。风味剂的形式为提取物、油性树脂、果汁浓缩物、瓶底(bottler′s base)或本领域已知的其他形式。在至少特定示例性实施例中，这些香料或其他风味剂补充于果汁或果汁组合物。
一种或多种风味剂以乳液形式使用。风味剂乳液通过将一些或全部风味剂混合在一起，可选地与饮料的其他组分以及乳化剂一起而制备。乳化剂可与风味剂混合的同时加入，或者在其之后加入。在特定的示例性实施方式中，乳化剂是水溶性的。示例性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。根据本公开的益处，其他合适的乳化剂对饮料配方领域的技术人员是清楚的。示例性实施方式中，乳化剂包括超过约3％的风味剂和乳化剂混合物。在特定的示例性实施方案中，乳化剂是约5％到约30％的混合物。
使用二氧化碳为本文公开的饮料的特定的示例性实施方式提供泡腾作用。可以使用本领域已知的任何技术和碳酸化设备用于饮料碳酸化。二氧化碳能增强饮料味道和外观，且通过抑制和破坏有害细菌来有助于保证饮料纯度。在特定实施方式中，例如，饮料的CO2水平高至大约7.0体积的二氧化碳。典型实施方式具有例如大约0.5到5.0体积的二氧化碳。如本文及独立权利要求中使用的，1体积二氧化碳定义为60°F(16℃)和常压下，由任何给定量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。
可选地，能将咖啡因加到本文公开的饮料的多种实施方式中。所加咖啡因的量由所需饮料属性、该饮料待上市国家的任何适用的调整性条款等决定。在特定的示例性实施方式中，包含的咖啡因水平是饮料重量的0.02％或更少。咖啡因必须达到在食品饮料中使用所接受的纯度。该咖啡因可以是源于天然的或合成的。
本文公开的饮料浓缩物和饮料可能包含附加成分，一般包括饮料配方中任何通常发现的成分。这些附加成分，例如，通常加入到稳定的饮料浓缩物中。这些附加的组分的实例包括但不限于，咖啡因、焦糖和其他着色试剂或染料、消泡剂、树胶、乳化剂、茶叶硬粒、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组分的实例，其中包括，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、生物素及其任意组合物。通常，可选的非矿物营养补充物通常以在制造实践中一般被接受的量存在。示例性的量在1％到大约100％RDV之间，其中建立了这种RDV。在特定的示例性实施方式中，非矿物营养补充组分以大约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特定实施方式中可以使用防腐剂。也就是，在至少特定的示例性实施方式包含一种可选溶解的防腐系统。pH低于4并且尤其是低于3的溶液通常为“微生物稳定的”，即其能抵抗微生物体的生长，因此适于消费前长期保存而不需要其他防腐剂。然而，如果需要则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中，例如，在一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天然防腐剂，包括但不限于已知的化学防腐剂，例如，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、肉桂酸盐、聚磷酸盐如六偏磷酸钠(SHMP)，及其混合物，以及抗氧化剂如抗坏血酸、EDTA、BHA、BHT、TBHQ、EMIQ、脱氢乙酸，二甲基碳酸氢盐，乙氧喹，对羟基苯甲酸庚酯及其组合。防腐剂用量不超过适用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，使用的最高水平是大约饮料重量的0.05％。根据本公开的益处，为本文公开的饮料选择合适的防腐剂或防腐剂组合是本领域技术人员能力范围内的。
适于本文公开的饮料产品的至少特定的示例性实施方式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)。这些步骤用于减少饮料产品中酵母、霉菌和微生物生长。例如属于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防腐剂。属于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，其通常使用短时间高温，例如大约190°F 10秒钟，隧道巴氏消毒方法通常使用较长时间较低温度，例如大约160°F 10-15分钟，蒸馏方法通常使用例如高压(即超过一个大气压)下大约250°F 3-5分钟。
其他非营养甜味剂和/或营养甜味剂(包括，但不限于莱鲍迪苷A或其他莱鲍迪苷、LHG和相关化合物，以及其他天然或人工甜味剂)可以与本文公开的饮料产品中使用的一种或多种甜菊醇糖苷一起使用。用于饮料的风味添加剂可以是任何合适的风味添加剂，包括但不限于例如可从风味剂厂商获得的可乐风味剂、柠檬风味剂、酸橙风味剂和柠檬-酸橙风味剂。
通过用非营养甜味剂替换营养甜味剂，本文公开的原理可用于降低常规饮料配方中的卡路里。通过加入茴香酸，发现可以使用天然非营养甜菊苷甜味剂，且所得的饮料具有好的味道和口感。
根据本公开制备的、并入一种或多种甜菊醇糖苷的饮料具有较不明显的金属味道，且比并入了甜菊醇糖苷但不含茴香酸的相应饮料配方更接近对应的常规或富含卡路里饮料的味道。
本领域技术人员应当理解，为方便起见，在特定的情况下在本文中通过引述组分的最初形式来描述一些组分，其中组分以此形式用于配制或生产饮料产品。所述组分的这种最初形式不同于在最终饮料产品中发现的组分的形式。因此，例如在根据本公开的饮料产品中的特定的示例性实施方式中，蔗糖和液体蔗糖通常基本上均一地溶解并且分散在饮料中。类似地，鉴定为固体、浓缩物(例如果汁浓缩物)等的其他组分通常均一地分散在饮料或饮料浓缩物中，而不是保持其最初的形式。因此，引述饮料产品配方的组分的形式不被认为是对饮料产品中组分的形式的限制，而是作为将组分描述为产品配方的分离组分的方便方式.
根据以上公开的益处及示例性实施方式的描述，本领域技术人员明白大量备选的和不同的实施方式可能符合本文公开的发明的一般准则。本领域技术人员认识到所有这些多种修饰和备选的实施方式在本发明真正范围和精神之内。所附的权利要求旨在覆盖所有这些修饰和备选的实施方式。应当理解的是本公开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)是符合专利中习惯方法的，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旨在在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，不排除其他名目、特征、组分等。
Claims (16)
1.一种饮料，包含：
-水；
-具有金属余味的非营养的甜菊醇糖苷甜味剂；和
-茴香酸，其存在量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。
2.权利要求1的饮料，其中所述饮料选自碳酸软饮料、非碳酸软饮料、清凉饮料、冷冻即饮饮料、咖啡饮料，茶饮料、乳品饮料、风味水、增强水、果实果汁、果实果汁风味的饮品、运动饮品和酒精饮料。
3.权利要求1的饮料，进一步包含可乐风味剂和有效提供饮料pH为3.0至5.0的酸化剂，且其中所述饮料是碳酸化的。
4.权利要求1的饮料，其中所述饮料是基本上澄清的。
5.权利要求1的饮料，进一步包含为所述饮料有效提供茶风味的茶组分。
6.权利要求1的饮料，其中所述茴香酸以50ppt(万亿分之)至约500ppm(百万分之)的量使用。
7.权利要求1的饮料，进一步包含香草醛。
8.权利要求1的饮料，其中所述香草醛以50ppt(万亿分之)至约500ppm(百万分之)的量使用。
9.一种饮料浓缩物，包含
-具有金属余味的非营养的甜菊醇糖苷甜味剂；和
-茴香酸，当所述浓缩物与稀释剂混合以制备饮料时，其存在量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。
10.一种饮料，包含用水稀释的权利要求9的饮料浓缩物。
11.权利要求10的饮料，其中所述饮料选自碳酸软饮料、非碳酸软饮料、清凉饮料、冷冻即饮饮料、咖啡饮料，茶饮料、乳品饮料、风味水、增强水、果实果汁、果实果汁风味的饮品、运动饮品和酒精饮料。
12.一种掩盖饮料产品中非营养的甜菊醇糖苷甜味剂的金属余味的方法，包括在饮料产品中并入茴香酸，其量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。
13.一种方法，包括
-鉴定包含至少一种具有金属余味的非营养的甜菊苷甜味剂的饮料配方；
-向所述饮料配方中添加茴香酸，其量以足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味；
-根据步骤2的饮料配方制备饮料。
14.权利要求13的方法，其中所述浓缩物进一步包含风味剂组分。
15.一种甜味剂，包含：
-具有金属余味的非营养的甜菊醇糖苷甜味剂；和
-茴香酸，其量足以掩盖所述非营养的甜菊醇糖苷甜味剂的金属余味。
16.权利要求15的甜味剂，进一步包含香草醛。
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2007
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- 2008-03-14 RU RU2008151096/10A patent/RU2417713C2/ru not_active IP Right Cessation
- 2008-03-14 EP EP08732212A patent/EP2124643A1/en not_active Withdrawn
- 2008-03-14 WO PCT/US2008/056984 patent/WO2008112967A1/en active Application Filing
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- 2008-03-14 BR BRPI0804480-5A patent/BRPI0804480A2/pt not_active IP Right Cessation
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107205443A (zh) * | 2015-02-25 | 2017-09-26 | 三得利食品饮料株式会社 | 含有果实香精的透明饮料 |
| CN107205443B (zh) * | 2015-02-25 | 2021-06-29 | 三得利控股株式会社 | 含有果实香精的透明饮料 |
Also Published As
| Publication number | Publication date |
|---|---|
| US20120088013A1 (en) | 2012-04-12 |
| GT200800016A (es) | 2009-12-11 |
| EP2124643A1 (en) | 2009-12-02 |
| RU2417713C2 (ru) | 2011-05-10 |
| MX2009009717A (es) | 2009-10-07 |
| US8084073B2 (en) | 2011-12-27 |
| JP2010521175A (ja) | 2010-06-24 |
| US20080226801A1 (en) | 2008-09-18 |
| RU2008151096A (ru) | 2010-06-27 |
| AR065694A1 (es) | 2009-06-24 |
| CA2656725A1 (en) | 2008-09-18 |
| WO2008112967A1 (en) | 2008-09-18 |
| US8337928B2 (en) | 2012-12-25 |
| CA2656725C (en) | 2012-06-19 |
| BRPI0804480A2 (pt) | 2011-08-30 |
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