CN101668440A - 含有椰子奶的非营养增甜的饮料 - Google Patents
含有椰子奶的非营养增甜的饮料 Download PDFInfo
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- CN101668440A CN101668440A CN200880008118A CN200880008118A CN101668440A CN 101668440 A CN101668440 A CN 101668440A CN 200880008118 A CN200880008118 A CN 200880008118A CN 200880008118 A CN200880008118 A CN 200880008118A CN 101668440 A CN101668440 A CN 101668440A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
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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
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)
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Abstract
用至少一种非营养甜味剂增甜的饮料组合物，所述非营养甜味剂例如来自甜叶菊植物的化合物，包括甜菊醇糖苷(例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等)。椰子奶以足以增强所述饮料的口感但不影响味道的量存在。还提供并入了甜菊醇糖苷和椰子奶的非营养增甜的饮料组合物、天然的饮料组合物和饮料浓缩物。此外，提供了一种在饮料配方中包括椰子奶以增强饮料的口感的方法，所述饮料用来自甜叶菊植物的化合物增甜。
Description
本申请要求2007年3月14日提交的发明名称为“含有椰子奶的非营养增甜的饮料”的美国临时申请序列号11/686,240(律师代理案件号：056943.00039)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。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饮料中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。
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、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，例如饮料浓缩物等的兴趣，所述天然成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成分。
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和/或风味特征开发的新饮料配方中。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。
一种感官特性是口感，其为组合物在口中的物理的和化学的相互作用。通常就食物(comestible)，始于引入上腭并结束于吞咽，以及残留在口中的产品的任何包膜来评价口感。愉快的口感是全面接受食物的一个重要因素，并且可以调节各种成分以获得特定的口感。
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和口感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，提供了饮料，其用至少一种非营养甜味剂增甜。为了增强所述饮料的口感，在所述饮料组合物中包括椰子奶。虽然椰子奶是甜味的，但可以以足以改善饮料口感但不影响味道的量使用椰子奶。另一方面，所述非营养甜味剂具有异常味道(off-note taste)，且以足以降低所述异味的量包括椰子奶。
根据另一方面，提供了天然饮料，其用至少一种甜菊醇糖苷(例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等)增甜。以增强所述饮料口感的量加入椰子奶。可以在所述饮料中包括其他天然成分，例如果汁和果实风味剂、天然的酸、植物风味剂、香料等。
根据另一方面，提供了饮料浓缩物，其用至少一种来自甜叶菊植物的甜菊醇糖苷(例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等)增甜。此外，椰子奶在所述饮料浓缩物中以有效改善经稀释的即饮饮料口感的量存在。所述饮料浓缩物还可以含有许多其他合适的成分，例如风味剂、酸、可食用盐、碳酸化试剂和着色剂。
根据另一方面，提供了一种通过加入椰子奶来增强饮料口感的方法。所述饮料可以用非营养甜味剂增甜，所述非营养甜味剂包括甜菊醇糖苷，例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等。
根据另一方面，提供了澄清的饮料，其包含非营养甜味剂和椰子奶。如在本文中使用的，基本上澄清表示所述饮料基本上不混浊和基本上无色。
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)中添加其他成分。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，且通常还包含酸化剂、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，这取决于其他成分、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、磷酸和任选的其他成分。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成分。
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成分的最初形式来描述一些成分，其中其被用于配制或生产饮料产品。成分的这种最初形式不同于在最终饮料产品中发现的成分的形式。因此，例如在根据本公开的天然可乐饮料产品中的特定的示例性实施方式中，干燥的甜叶菊提取物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)等的其他成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成分的形式不被认为是对饮料产品中成分的形式的限制，而是作为将成分描述为产品配方的分离组分的方便方式。
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(flavored water)、增强水(enhancedwater)、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成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成分，通常是媒介物或主要的液体部分，其中溶解、乳化、悬浮或分散剩余的成分。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。
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。在本文中使用的，“低卡路里饮料”小于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(diet)”表示每份，例如每8盎司饮料少于5卡路里。
本文公开的饮料产品的天然实施方式是天然的，因为其不含有任何一般不期望存在于食物中的人工或合成的物质(包括任何颜料添加物，无论其来源)。因此，如其中所用到的，“天然的”饮料组合物根据下面准则来定义：存在于或源自自然的天然成分的原料。采用包括发酵和各种酶类的生物学合成，但不使用用到化学试剂的合成。人工颜料、防腐剂和风味剂不被认为是天然成分。成分通过特定的具体技术进行加工及纯化，至少包括：物理学加工、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、微生物方法(凝乳酶、各种酶类)、混合、削皮、渗滤、冷冻/冰冻、压榨、浸泡、洗涤、加热、混合、离子交换、冻干、渗透作用、沉淀、盐析、升华、超声处理、浓缩、絮凝、匀浆、重构、酶解(使用天然存在的酶类)。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物，如果适当地移除则可以使用。
适用于本文公开的饮料的各种实施方式的甜味剂包括营养和非营养、天然和人工或合成的甜味剂。合适的甜味剂及甜味剂的组合根据所需的营养特性、饮料的风味特征、口感和其他感官因素来选择。适合至少特定的示例性实施方案的非营养的人工甜味剂，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、罗汉果粉末、甜菊醇糖苷(例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等)、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monatin、奇异果甜蛋白、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。罗汉果、甜菊醇糖苷(例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等)，和相关化合物，如下进一步讨论的，为天然的非营养有效甜味剂。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。
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、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)、高梁糖浆、罗汉果果汁浓缩物和/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。为达到所需的饮料一致性、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成分。本文和权利要求中使用的甜味剂或增甜试剂可以是营养或非营养、天然或合成的饮料成分或添加剂(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。
非营养、高效甜味剂通常以每液体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。
如上面提到的，在本文公开的饮料的至少特定的示例性实施方式中采用了用于增甜的甜菊醇糖苷(例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等)或相关化合物或其任意混合物。这些化合物能通过例如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(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，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(dulcosideA)(0.4-0.7％)。下面的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、类黄酮类、挥发油组分、色素、树胶和无机物质。在本文公开的饮料产品的至少特定的示例性实施方案中，即饮饮料组合物可以以大约0.01％至大约10％，优选大约0.2％至大约0.75％的重量百分比包含非营养甜味剂甜菊醇糖苷(例如，莱鲍迪苷如莱鲍迪苷A、甜菊苷等)。
甜味剂罗汉果，具有多种不同的拼写和发音，在本文一些例子中缩写为LHG，其可以得自植物葫芦科(Cucurbitaceae)、Jollifieae族、赤瓟亚族(subtribe Thladi-anthinae)、罗汉果属(Siraitia)植物的果实。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)。合适的果实包括罗汉果属/种的果实，常常被称作罗汉果果实。罗汉果包含三萜葡糖苷或罗汉果苷，其组分可用作LHG甜味剂。罗汉果是一种可以以天然营养或天然非营养甜味剂提供的有效甜味剂。例如罗汉果果汁浓缩物可以是营养甜味剂，而罗汉果粉末可以是非营养甜味剂。罗汉果可以用作果汁或果汁浓缩物、粉末等。罗汉果果汁优选含有至少约0.1％，例如0.1％至约15％的罗汉果苷，优选罗汉果苷V，罗汉果苷IV(11-氧化罗汉果苷V)，赛门苷和其混合物。罗汉果能通过如例如美国专利号5,411,755所述而生产。在本文公开的饮料的至少特定的示例性实施方式中，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。
本文公开的饮料中使用的酸能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，合适的酸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中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、延胡索酸、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和其他成分等。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成分、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。根据本文公开的益处，本领域技术人员有能力选择用于本文公开的饮料产品的任何具体实施方案的酸化剂成分的合适的酸或酸的组合以及所述酸的量。
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至约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pH需要调整的程度。
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繁殖部分的风味剂。包括其中甜果肉与种子结合的植物，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，而是一般被认为是浆果。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一种或多种具体风味剂组分的量以达到所需的风味印象。
椰子奶是一种获自成熟椰子的肉的甜味乳状白色液体，且糖和高的含油量提供富有特性的风味和白的颜色。稠的椰子奶可经由粗棉布通过压榨搓碎的椰子肉来制备。然后可将经压榨的椰子肉浸泡于温水中，并压榨第二次，可能的话压榨第三次以产生烯的椰子奶。合并获自多次压榨的稠的和稀的奶，然后加入水以维持各批次之间一致的产品。椰子奶是许多热带烹饪中的常用成分，且可以在本文公开的饮料组合物的示例性实施方案中使用以增强所述饮料产品的口感。在即饮的饮料组合物中可以以约0.1％至约10％，优选约0.2％至约0.75％的重量百分比包括椰子奶，以提供改善的口感但味道上察觉不到变化。
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成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，所述乳化剂约为所述混合物的约5％至约30％。
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℃)温度和常压下，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或合成的。
本文公开的饮料浓缩物和饮料可能包含其他附加成分，一般包括饮料配方中任何通常发现的成分。这些附加成分，例如，通常加入到稳定的饮料浓缩物中。这些附加的成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成分的实例，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、生物素和其组合物。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、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、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。
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 (28)
1.一种饮料，其包含至少一种非营养甜味剂和椰子奶。
2.权利要求1中的饮料，进一步包含赤藓醇和D-塔格糖。
3.权利要求1中的饮料，进一步包含选自果汁、果实风味剂、植物风味剂、香料及其组合的风味剂。
4.权利要求1中的饮料，其中所述非营养甜味剂包括甜菊醇糖苷。
5.权利要求1中的饮料，其中所述椰子奶的重量百分比为约0.1％至约10.0％。
6.权利要求1中的饮料，其中所述椰子奶的重量百分比为约0.2％至约0.75％。
7.权利要求1中的饮料，其中所述饮料含有小于5卡路里每8盎司。
8.权利要求4中的饮料，其中所述甜菊醇糖苷包含选自甜菊苷、甜菊醇二糖苷、莱鲍迪苷A、莱鲍迪苷B、莱鲍迪苷C、莱鲍迪苷D、莱鲍迪苷E、杜尔可苷A及其混合物中的至少一种化合物。
9.权利要求1中的饮料，进一步包含风味组合物以提供选自可乐、茶、柑橘、浆果、苹果、葡萄、樱桃、菠萝及其组合的风味。
10.一种天然饮料，其包含至少一种甜菊醇糖苷、和椰子奶，所述椰子奶以增强口感的量存在。
11.权利要求10中的天然饮料，进一步包含赤藓醇和D-塔格糖中的至少一种。
12.权利要求10中的天然饮料，进一步包含选自柠檬酸、苹果酸、酒石酸及其组合的酸化剂。
13.权利要求10中的天然饮料，进一步包含天然风味组合物以提供选自可乐、茶、柑橘、浆果、苹果、葡萄、樱桃、菠萝及其组合的风味。
14.权利要求10中的天然饮料，进一步包含至少一种天然风味剂，所述天然风味剂选自果汁、果实风味剂、植物风味剂、香料及其组合。
15.一种饮料浓缩物，其包含至少一种甜菊醇糖苷、和椰子奶，所述椰子奶以增强口感的量存在。
16.权利要求15中的饮料浓缩物，进一步包含风味组合物以提供选自可乐、茶、柑橘、浆果、苹果、葡萄、樱桃、菠萝及其组合的风味。
17.权利要求15中的饮料浓缩物，进一步包含赤藓醇和D-塔格糖。
18.权利要求15中的饮料浓缩物，进一步包含选自果汁、果实风味剂、植物风味剂、香料及其组合的风味剂。
19.权利要求15中的饮料浓缩物，进一步包含酸化剂，所述酸化剂选自磷酸、柠檬酸、苹果酸、酒石酸、乳酸、甲酸、抗坏血酸、盐酸、硫酸、延胡索酸、葡糖酸、琥珀酸、顺丁烯二酸和己二酸及其组合。
20.权利要求15中的饮料浓缩物，进一步包含着色剂。
21.一种增强包含甜菊醇糖苷的饮料的口感的方法，所述方法包括下述步骤：
(a)鉴定包含甜菊醇糖苷的饮料配方；
(b)向所鉴定的饮料配方中添加足以增强饮料口感的量的椰子奶；和
(c)根据步骤(b)后的饮料配方制备饮料，所述椰子奶以足以增强饮料口感的量存在。
22.权利要求21的方法，在步骤(c)之前包括形成浓缩物的步骤。
23.权利要求22的方法，其中制备饮料的步骤包括将浓缩物与稀释剂混合来形成饮料。
24.权利要求23的方法，其中所述稀释剂是水。
25.权利要求1中的饮料，其中所述椰子奶以增强口感的量存在。
26.权利要求1中的饮料，其中所述非营养甜味剂具有异常味道，且所述椰子奶以足以降低所述非营养甜味剂的异常味道的量存在。
27.权利要求1中的饮料，其中所述饮料是乳品饮料或蛋白饮料。
28.权利要求1中的饮料，其中所述饮料是澄清的。
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-
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511561A (zh) * | 2011-12-20 | 2012-06-27 | 苏州工业园区尚融科技有限公司 | 无糖豆奶的生产方法 |
Also Published As
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| RU2448533C2 (ru) | 2012-04-27 |
| EP2124645A1 (en) | 2009-12-02 |
| JP2010521171A (ja) | 2010-06-24 |
| RU2008151083A (ru) | 2010-07-10 |
| MX2009009715A (es) | 2009-10-07 |
| AR065750A1 (es) | 2009-07-01 |
| BRPI0804488A2 (pt) | 2011-08-30 |
| CA2656580A1 (en) | 2008-09-18 |
| CA2656580C (en) | 2012-07-24 |
| WO2008112957A1 (en) | 2008-09-18 |
| US20080226794A1 (en) | 2008-09-18 |
| US20110033597A1 (en) | 2011-02-10 |
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Application publication date: 20100310 |