CN103997918A - 增甜的饮料 - Google Patents
增甜的饮料 Download PDFInfo
- Publication number
- CN103997918A CN103997918A CN201280062778.4A CN201280062778A CN103997918A CN 103997918 A CN103997918 A CN 103997918A CN 201280062778 A CN201280062778 A CN 201280062778A CN 103997918 A CN103997918 A CN 103997918A
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- CN
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- Prior art keywords
- acid
- essence
- beverage
- beverage products
- composition
- 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.)
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Abstract
本发明公开了加香的并用莱鲍迪苷A(RebA)增甜的果汁饮料，其包含有机酸和葡糖酸-δ-内酯。
Description
本说明书涉及用天然无热量甜味剂增甜的饮料和饮料产品。特别地，本说明书涉及加香的并用莱鲍迪苷(Rebaudioside)A(RebA)增甜的果汁饮料。
例如，在饮料中无热量甜味剂完全或部分替代糖(蔗糖)正在变得越来越普及，特别是由于天然成分例如卡哈苡苷(来自甜叶菊(Steviarebaudiana)叶的提取物)、罗汉果(来自罗汉果(Siraitiagrosvenorii)果实的提取物)、glyccerhizin、紫苏糖((S)-4-(丙-1-烯-2-基)环己-1-烯-甲醛肟)、罗汉果苷V、悬钩子苷、悬钩子属(rubus)提取物和莱鲍迪苷A(RebA)(卡哈苡苷的一种甜味成分)在许多国家可商购用于食品。
使用天然无热量甜味剂例如RebA的一个问题在于它们具有长效延迟效应并且导致在期望甜味的水平上有一些苦味。这种异常特征限制了包含它们的组合物的可接受性，不过，它们对有切断热量需要的人而言的健康远高于包含糖的组合物。
使用RebA的另一个问题在于它递送的甜味从中间到结束的品尝分布，然后延迟，而蔗糖递送的甜味从开始到结束，然后终止。
已经提出了通过添加掩蔽剂例如arabinocalactane掩蔽RebA的延迟的苦味(US2002/0004092)。掩蔽这种异味的化合物的典型实例可以在公布的美国申请号US2010/227039中找到。
尽管如此，但是仍然需要具有良好气味特性、增强的蔗糖样甜味特性(不使用蔗糖)和较少加工异味的进一步的和更好的方法和产品。
大部分水果包含酸。因此，果汁和包含大量果汁的饮料是酸性的(pH为约2－4)。为了具有可靠的果汁味道，通常用天然存在的有机酸例如柠檬酸、苹果酸和罕有的富马酸和/或酒石酸酸化加香的饮料。这些酸目前与柠檬酸盐缓冲液联用以使酸度平和。
本说明书的主要方面涉及如下认识：用作缓冲剂以平和加香饮料酸度的柠檬酸盐的存在导致RebA的延迟的苦味增强。
已经发现，通过添加葡糖酸-δ-内酯(GDL；CAS90-80-2)可以从感觉上减少乃至消除酸化饮料中RebA的延迟的苦味。此外，令人意外地发现，通常称作酸化剂的GDL的存在使得不必存在缓冲剂。
在一个方面中提供了加香的饮料产品，其包含：
a)有机酸；
b)葡糖酸-δ-内酯；和
c)莱鲍迪苷A。
有机酸可以选自广泛的有机酸，例如柠檬酸、苹果酸、富马酸、酒石酸、乳酸、抗坏血酸、草酸、丙二酸、糖醛酸、奎尼酸、琥珀酸、乙酰基丙酸及其混合物。
在一个实施方案中，所述有机酸选自这样的有机酸，其天然存在于水果中，例如柠檬酸、苹果酸、富马酸和酒石酸及其混合物(例如富马酸与酒石酸或苹果酸的组合)。
在另一个实施方案中，提供了基本上不含柠檬酸盐的加香的饮料，其包含RebA、葡糖酸-δ-内酯和选自柠檬酸、苹果酸、富马酸和酒石酸的酸，所述饮料具有约2－约4的pH。
已经发现，柠檬酸也可以增强不期望的RebA的异味。因此，在一些实施方案中，用选自苹果酸、富马酸、酒石酸及其混合物的任选地混合了柠檬酸的酸部分或完全替代酸度。如果使用柠檬酸，则可以使用的水平占酸总量的50mol％(例如25mol％、20mol％、15mol％、10mol％)或更少。
纯葡糖酸-δ-内酯(GDL)是白色无味的结晶粉末，其可溶于水。它是天然存在的食品添加剂并且作为酸化剂用于食品工业，例如用于发酵粉和用作肉制品的熟化剂。可以将GDL作为固体直接与饮料混合。任选地，可以制备浓水溶液(储备溶液)，然后其可以与饮料混合。其使用水平占终产品(即可吞咽的终浓度的产品)的约0.005－0.4％重量，例如约0.01－0.2％重量。
在一个实施方案中，提供了加香的饮料，其包含有机酸(a)、葡糖酸-δ-内酯(b)和莱鲍迪苷A(c)，其中酸(a)与葡糖酸-δ-内酯(b)的摩尔比为约4:1－1:1，例如约3:1－2:1，且该饮料基本上不含柠檬酸盐。
例如，可以通过从甜叶菊植物中提取等得到RebA。甜叶菊(例如甜菊(Stecia rebaudiana Bertoni))是甜味植物。其叶包含具有甜味的二萜糖苷类的复杂混合物。莱鲍迪苷是贡献甜味的甜叶菊成分。使用标准方法，得到纯度为90％和更高的RebA(例如纯度为95－99％，例如97％)。
饮料可以包含浓度为约30ppm－约750ppm(例如约50ppm－350ppm)的RebA。然而，所加入的量主要取决于期望的甜味水平且可以依赖于存在的其他成分。例如，果汁包含糖且由此贡献了甜味等级。
在一个实施方案中，RebA是唯一加入到加香的饮料中的甜味剂。
在另一个实施方案中，RebA可以与其他甜味剂和/或甜味增强剂合并。
适合的甜味剂和甜味增强剂的实例包括蔗糖、果糖、葡萄糖、高果糖玉米糖浆、玉米糖浆、木糖、阿拉伯糖、鼠李糖、赤藓醇、木糖醇、甘露糖醇、山梨醇、肌醇、丁磺氨钾、阿司帕坦、纽甜、三氯蔗糖(sucralose)和糖精及其混合物；三叶苷、橙皮素二氢查耳酮糖苷、柚苷二氢查耳酮、罗汉果苷V、罗汉果提取物、甜叶悬钩子苷、悬钩子提取物、菝葜苷(glycyphyllin)、异罗汉果苷V(isomogroside V)、罗汉果苷IV、赛门苷I(siamenoside I)、新罗汉果苷、木库罗苷IIb(mukurozioside IIb)、(+)-hernandulcin、4β-hydroxyhernandulcin、白元参甙(baiyunoside)、糙苏甙I(phlomisoside I)、异株泻根甜味甙(bryodulcoside)、bryoside bryonoside、相思子三萜苷A-E(abrusosides A-E)、青钱柳甙A(cyclocarioside A)、青钱柳甙I(cyclocaryoside I)、albiziasaponins A-E、甘草皂苷(glycyrrhizin)、araboglycyrrhizin、巴西甘草甜素I-V(periandrins I-V)、蝶卡苷(pterocaryosides)A和B、奥斯拉津(osladin)、polypodosides A和B、telosmoside A8-18、甜茶内酯(phyllodulcin)、huangqioside Eneoastilbin、莽那亭(monatin)、3-乙酰氧基-5,7-二羟基-4'-甲氧基黄烷酮、2R,3R-(+)-3-乙酰氧基-5,7,4'-三羟基黄烷酮、(2R,3R)-二氢槲皮素3-O-乙酸酯、二氢槲皮素3-O-乙酸酯4'-甲醚、甜味蛋白(brazzein)、仙茅甜蛋白(curculin)、马槟榔甜蛋白(mabinlin)、莫尼糖蛋白(monellin)、neoculin、潘塔亭(pentadin)、非洲竹芋甜素(thaumatin)及其组合。上述举出的一些化合物是已知的甜味增强剂和甜味剂。当用作甜味增强剂时，它们通常以低于其甜味检测阈的量使用。
所谓“加香的饮料”是指加入了例如由调香师使用本领域技术人员公知的方法生成的香料组合物形式的增香剂的任意饮料。加入来源于植物或其部分(例如来自叶、花和/或果实)的汁液的饮料也归入术语“加香的饮料”。还包括加入香味组合物和果汁的饮料。
适合的增香剂的实例包括天然香精、人造香精、辛香料、调味料等。典型增香剂包括合成香料油和调味香料和/或油、含油树脂、精油和馏出物和包含上述成分的至少一种的组合。
香料油包括留兰香油、肉桂油、冬青油(水杨酸甲酯)、胡椒薄荷油、日本薄荷油、丁香油、桂花油、八角茴香油、桉叶油、百里香油、香柏叶油、肉豆蔻油、多香果、鼠尾草油、肉豆蔻、苦杏仁油和桂皮油；有用的增香剂包括人造、天然和合成水果香精，例如香草和柑橘油，包括柠檬、橙、酸橙、葡萄柚、yuzu、史达橘(sudachi)以及水果香精，包括苹果、梨、桃、葡萄、覆盆子、黑莓、圆醋栗、蓝莓、草莓、樱桃、李子、洋李、葡萄干、可乐、瓜拉那、橙花油、菠萝、杏子、香蕉、甜瓜、杏子、樱桃、覆盆子、热带水果、芒果、山竹果、石榴、番木瓜等。
增香剂递送的另外的典型香精包括牛奶香精、黄油香精、干酪香精、奶油香精和酸奶香精；香草香精；茶或咖啡香精例如绿茶香精、乌龙茶香精、茶香精、可可香精、巧克力香精和咖啡香精；薄荷香精例如椒样薄荷香精、留兰香香精和日本薄荷香精；香辣香精例如阿魏香精、香旱芹香精、大茴香香精、当归属香精、小茴香香精、多香果香精、肉桂香精、黄春菊香精、芥茉香精、小豆蔻香精、葛缕子香精、小茴香子香精、丁香香精、胡椒香精、芫荽子香精、黄樟香精、香旱芹菜香精、川花椒香精、紫苏香精、杜松子香精、姜香精、八角茴芹香精、辣根香精、百里香香精、龙艾香精、莳萝子香精、辣椒香精、肉豆蔻香精、罗勒香精、马郁兰香精、迷迭香香精、月桂叶香精和绿芥末(日本辣根)香精；坚果香精例如杏仁香精、榛子香精、澳洲坚果香精、花生香精、美洲山核桃香精、阿月浑子香精和胡桃香精；酒精香精例如葡萄酒香精、威士忌酒香精、白兰地酒香精、甜酒香精、杜松子酒香精和利口酒香精；花香精；和蔬菜香精例如洋葱香精、大蒜香精、甘蓝香精、胡萝卜香精、芹菜香精、蘑菇香精和蕃茄香精。
一般而言，可以使用任意的香料或食品添加剂，例如描述在NationalAcademy of Sciences的Chemicals Used in Food Processing，出版物No1274，63-258页中的那些。将该出版物引入本文参考。
在一个实施方案中，用选自水果香精、水果香精组合物和果汁及其混合物的增香剂给饮料加香。
本文所用的术语“水果香精”是指具有水果味道的任意的成分，即与水果相关或类似于水果的味道。所谓水果是指由种子及其外壳(尤其是在甜、多汁液和/或多果肉时)和其他植物部分例如茎(例如来自大黄)组成的植物的可食用产品。水果香精的实例是苹果、杏、香蕉、浆果、黑醋栗、樱桃、柑橘、无花果、醋栗、葡萄、葡萄柚、番石榴、柠檬、芒果、甜瓜、橙、西番莲果、桃、梨、菠萝、大黄、葡萄干、覆盆子、草莓等或其混合物。
本文所用的术语“饮料”是指任意可饮用的液体或半液体，包括，例如：调味的水、软饮料、果汁饮料、基于咖啡的饮料、基于茶的饮料、基于果汁的饮料(包括水果和蔬菜)、基于酸化乳品的饮料(包括基于奶、乳清和酸奶的饮料)、胶冻饮料、碳酸或非碳酸饮料、酒精或非酒精饮料，包括运动饮料、能量饮料、等渗饮料、掺饮料的酒和糖浆和液体浓缩物。饮料产品包括即饮产品和液体和干燥浓缩物(例如粉末或颗粒)，指定其在消费前溶于水。
可以使用本领域技术人员一般公知的方法制备如本文所述的加香的饮料产品。优选地，可以将葡糖酸-δ-内酯溶于水，然后与其他成分例如香精、有机酸、防腐剂、着色剂等混合。
在一些实施方案中，加香的饮料产品是天然的，即它仅包含天然成分或来源于天然来源的成分。
在另一个实施方案中，加香的饮料产品可以包含人造和/或合成的成分。
本说明书进一步参照下列制备实施例描述，这些实施例描述了具体的实施方案。
这些实施例仅用于示例目的，应理解，本领域技术人员可以在不脱离权利要求范围的情况下进行改变和变型。应理解所述实施方案不仅是可选的，而且可以合并。
实施例1：用樱桃香精加香的水
| 1-A | 1-B | |
| 成分(％重量) | ||
| 樱桃香精(Givaudan SA) | 0.1 | 0.1 |
| 莱鲍迪苷A | 0.035 | 0.035 |
| 酒石酸(150MW) | 0.068 | 0.091 |
| 苹果酸(134MW) | 0.0203 | 0.027 |
| 葡糖酸-δ-内酯(178MW)(10％水溶液) | 0.35 | 0 |
| 柠檬酸钾 | 0 | 0.009 |
| 水 | 加至100 | 加至100 |
| pH | 2.8 | 2.8 |
要求一小组受过训练的成员(17人)评估两种样品，样品提供给他们时是双盲的。
大部分小组成员优选样品1-A。他们描述样品1-A比1-B苦味降低、延迟减少、酸味较少、更甜且更具有可口味道。
实施例2：用葡萄香精加香的水
| 2-A | 2-B | |
| 成分(％重量) | ||
| 葡萄香精(Givaudan SA) | 0.1 | 0.1 |
| 莱鲍迪苷A | 0.035 | 0.035 |
| 酒石酸(150MW) | 0.091 | 0.121 |
| 葡糖酸-δ-内酯(178MW)(10％水溶液) | 0.35 | 0 |
| 柠檬酸钾 | 0 | 0.009 |
| 水 | 加至100 | 加至100 |
| pH | 2.8 | 2.8 |
要求一小组受过训练的成员(17人)评估两种样品，样品提供给他们时是双盲的。
大部分小组成员优选样品2-A。他们描述样品2-A比2-B苦味降低、酸性/酸味较少且香味更丰富、更综合。
实施例3：芒果饮料
| 3-A | 3-B | 3-C | |
| 成分(％重量) | |||
| 芒果香精(Givaudan SA) | 0.04 | 0.04 | 0.04 |
| 莱鲍迪苷A | 0.035 | 0.035 | 0.035 |
| 柠檬酸(192MW) | 0 | 0 | 0.155 |
| 苹果酸(134MW) | 0.150 | 0.081 | 0 |
| 葡糖酸-δ-内酯(10％水溶液) | 0 | 0.35 | 0 |
| 柠檬酸钠 | 0.010 | 0 | 0.041 |
| 水 | 加至100 | 加至100 | 加至100 |
| pH | 3.0 | 3.0 | 3.0 |
要求一小组受过训练的成员比较两种样品，样品提供给他们时是双盲的。结果如下。
测试了下列组合：
样品3-A与样品3-B比较导致大部分小组成员偏好3-B。将样品3-B描述为酸味较少、苦味较少且更具可口味道。
样品3-B与样品3-C比较导致大部分小组成员偏好3-B。将样品3-B描述为酸味较少、延迟较少、更好的甜味/酸味平衡。
Claims (7)
1.加香的饮料产品，包含：
a)有机酸；
b)葡糖酸-δ-内酯；和
c)莱鲍迪苷A。
2.权利要求1的饮料产品，其中所述酸选自富马酸、酒石酸、苹果酸、柠檬酸、乳酸、抗坏血酸、草酸、丙二酸、糖醛酸、奎尼酸、琥珀酸、乙酰基丙酸及其混合物。
3.权利要求1或权利要求2的饮料产品，其中柠檬酸以占总酸量50mol％或更少的量存在。
4.上述权利要求之一的饮料产品，其中该加香的饮料具有约2－约4的pH。
5.权利要求1的饮料产品，其用选自水果香精、水果香精组合物和果汁及其混合物的增香剂加香。
6.权利要求5的饮料产品，其中所述增香剂选自天然和/或人造香精成分。
7.权利要求1的饮料产品，其中酸(a)与葡糖酸-δ-内酯(b)的摩尔比为4:1－1:1。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360206A (zh) * | 2016-08-19 | 2017-02-01 | 西北农林科技大学 | 一种君迁子饮料及其制作方法 |
| CN109414050A (zh) * | 2016-06-30 | 2019-03-01 | 弗门尼舍有限公司 | 经调味的食品和饮料产品 |
| CN112890155A (zh) * | 2021-02-25 | 2021-06-04 | 海南口味王科技发展有限公司 | 一种槟榔卤水及其制作方法 |
| CN115484832A (zh) * | 2020-04-28 | 2022-12-16 | 三得利控股株式会社 | 含瑞鲍迪苷a的饮料及其制造方法以及降低瑞鲍迪苷a的苦味的方法 |
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| US10039834B2 (en) | 2013-07-12 | 2018-08-07 | The Coca-Cola Company | Compositions and methods using rebaudioside X to provide sweetness enhancement |
| BR112019004997A2 (pt) | 2016-09-16 | 2019-06-04 | Pepsico Inc | composições e métodos para melhorar o sabor de adoçantes não nutritivos |
| CN110475482A (zh) * | 2016-11-16 | 2019-11-19 | 可口可乐公司 | 使用神秘果对甜叶菊甜味化饮料进行味道改善 |
| CN117752032A (zh) * | 2017-04-25 | 2024-03-26 | 可口可乐公司 | 二氢查耳酮对甜菊醇糖苷和罗汉果苷甜味剂的甜度和味道改善 |
| CN111683671A (zh) | 2017-10-06 | 2020-09-18 | 嘉吉公司 | 制备马黛茶提取物组合物的方法 |
| EP3952667A1 (en) | 2019-04-06 | 2022-02-16 | Cargill, Incorporated | Sensory modifiers |
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- 2012-12-19 SG SG11201402240XA patent/SG11201402240XA/en unknown
- 2012-12-19 US US14/361,777 patent/US9259027B2/en not_active Expired - Fee Related
- 2012-12-19 JP JP2014547950A patent/JP6184028B2/ja not_active Expired - Fee Related
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| SG11201402240XA (en) | 2014-09-26 |
| BR112014014139A2 (pt) | 2017-06-13 |
| CN103997918B (zh) | 2016-08-24 |
| EP2793621A1 (en) | 2014-10-29 |
| US9259027B2 (en) | 2016-02-16 |
| MX349403B (es) | 2017-07-27 |
| US20140342078A1 (en) | 2014-11-20 |
| JP2015500653A (ja) | 2015-01-08 |
| BR112014014139B1 (pt) | 2020-03-10 |
| MX2014005857A (es) | 2014-07-30 |
| EP2793621B1 (en) | 2015-10-14 |
| WO2013092657A1 (en) | 2013-06-27 |
| ES2559297T3 (es) | 2016-02-11 |
| JP6184028B2 (ja) | 2017-08-23 |
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