CN109152392A - 含有甜菊的饮料 - Google Patents
含有甜菊的饮料 Download PDFInfo
- Publication number
- CN109152392A CN109152392A CN201780031751.1A CN201780031751A CN109152392A CN 109152392 A CN109152392 A CN 109152392A CN 201780031751 A CN201780031751 A CN 201780031751A CN 109152392 A CN109152392 A CN 109152392A
- Authority
- CN
- China
- Prior art keywords
- beverage
- catechin
- rebd
- content
- rebm
- 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.)
- Pending
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 72
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 0.000 title description 18
- 244000228451 Stevia rebaudiana Species 0.000 title description 15
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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]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 RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 claims abstract description 119
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 67
- 235000005487 catechin Nutrition 0.000 claims abstract description 67
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- 238000000605 extraction Methods 0.000 claims description 4
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- 240000003553 Leptospermum scoparium Species 0.000 claims description 3
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- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 abstract description 57
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- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 7
- 235000006468 Thea sinensis Nutrition 0.000 description 7
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 7
- 241000954177 Bangana ariza Species 0.000 description 6
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- 235000003325 Ilex Nutrition 0.000 description 3
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- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 2
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 2
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 2
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 2
- 235000012734 epicatechin Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 150000008131 glucosides Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
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- 238000012360 testing method Methods 0.000 description 2
- 244000235603 Acacia catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
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- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 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 description 1
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 1
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- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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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
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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
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
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Abstract
本发明所要解决的技术课题在于提供一种改善了起因于莱鲍迪甙D(RebD)以及莱鲍迪甙M(RebM)留存的后味的饮料及其制造方法。作为解决方法,将饮料中的儿茶素类的含量(A)调整至特定的范围内且将饮料中的RebM和/或RebD的合计含量(B)调整至特定的范围内,同时将B/A调整至特定的范围内。
Description
技术领域
本发明的实施方式涉及一种含有甜菊的饮料。
背景技术
甜菊提取物作为甜味剂被广泛使用,已知甜菊糖或莱鲍迪甙A等的萜类化合物的糖苷作为甜味成分发挥其功能。近年来,甜菊提取物中所包含的甜味成分的解析逐步增多,关于甜菊提取物中所包含的多种的甜菊糖苷也在被广泛研究。例如,在专利文献1中提出了制造特定的甜菊糖苷(RebX)的技术。
另外,随着健康理念的提升,近年来多酚的生理效果被人们所关注,因此富含多酚的饮料的需求也逐渐增大。例如,已知作为多酚的一种的儿茶素类具有抑制胆固醇升高的作用等,因此含有儿茶素类饮料的需求是存在的。但是,由于儿茶素类具有特有的苦味或涩味,为了使其变成更易于饮用的饮料,提出了减少其苦味或涩味的方法。例如,专利文献2中公开了通过将含有儿茶素类饮料中的谷氨酸浓度控制在特定范围内,可以抑制儿茶素类特有的涩味。
现有技术文献
专利文献
专利文献1:日本特开2015-502404号公报
专利文献2:日本特开2006-042728号公报
发明内容
将甜菊提取物、尤其是甜菊糖苷用于饮料时,有时会产生特定的不优选的后味。
本发明中的一个实施方式所要解决的技术课题在于提供一种改善了起因于特定的甜菊糖苷,具体为莱鲍迪甙D(RebD)以及莱鲍迪甙M(RebM)留存的后味的饮料及其制造方法等。
在本发明的一个实施方式中提供一种饮料,其中儿茶素类的含量(A)为1~166ppm,RebD和/或RebM的合计含量(B)为20~500ppm,B/A为2.9以上,但本发明的实施方式不限于此。
根据本发明,提供一种改善了起因于莱鲍迪甙D(RebD)和/或莱鲍迪甙M(RebM)留存的后味的饮料。
具体实施方式
饮料
本发明的实施方式为一种饮料,其中儿茶素类的含量(A)在特定的范围内,包含RebD和/或RebM,其合计含量(B)在特定的范围内,且B/A的比为2.9以上。
莱鲍迪甙(Rebaudioside:以下称为“Reb”)作为包含在甜菊提取物中的甜味成分被熟知。甜菊提取物是从甜菊干燥叶中提取、纯化后得到的产物。甜菊是一种原产地为南美洲巴拉圭的菊科多年生植物,其学名称作甜菊(Stevia Rebaudiana Bertoni)。由于甜菊含有甜度超过砂糖的约300倍的成分,因此为了将该甜味成分提取而用于天然甜味剂来进行栽培。作为Reb,熟知的有RebA、RebB、RebC、RebD、RebE。另外,最近报道了日本特表2012-504552号公报中记载的RebM等多种糖苷的存在。本发明的实施方式中,作为甜菊提取物,主要着眼于RebM以及RebD。RebD或RebM可以从市场买到,或也可通过有机化学方法合成。另外,可以将甜菊提取物作为起始原料来分离、纯化RebD或RebM。例如,可以依据美国专利第8414949号公报中记载的方法对RebD进行纯化,可以依据“Foods 2014,3(1),162-175;doi:10.3390/foods3010162”中记载的方法对RebM进行纯化。
饮料中含有的RebD或RebM的定量方法没有特别限定,可以使用公知的方法,例如可通过设定成日本特表2012-504552号公报中记载的条件的高效液相色谱仪(HPLC)进行分析。本说明书中,如没有特殊记载,则根据该方法对RebD或RebM进行分析。
本发明实施方式的饮料可以含有RebD以及RebM中的一个或两者,RebD和/或RebM的合计含量相对于饮料的重量,为20~500ppm(约0.002~0.05重量%),优选30~400ppm,更优选40~350ppm,进一步更优选50~320ppm。另外,在其它实施方式中,本发明中饮料的RebD和/或RebM的合计含量相对于饮料的重量,可以是60~330ppm或180~330ppm。且,在本说明书中,所谓“RebD和/或RebM的合计含量”在饮料中同时含有RebD和RebM两者时,意味着RebD以及RebM的合计含量,饮料中只含有RebD时,意味着RebD的含量,饮料中只含有RebM时,意味着RebM的含量。
另外,在一个方式中,当本发明的饮料仅含有RebD和RebM中的一种时,相对于饮料重量,本发明的饮料中RebD或RebM的含量优选为20~500ppm(约0.002~0.05重量%),更优选30~400ppm,更优选40~350ppm,进一步更优选50~320ppm。此外,在其它实施方式中,本发明的饮料中RebD或RebM的含量相对于饮料的重量,可以是60~330ppm或180~330ppm。
已知儿茶素类是多酚的一种,其具有独特的苦味和涩味。在本发明中,通过配合特定量的儿茶素类来抑制起因于RebD或RebM的不优选的后味。
在本发明的实施方式中,儿茶素类的含量相对于饮料的重量,为1~166ppm(约0.0001~0.0166重量%),优选5~130ppm,更优选10~110ppm、20~100ppm,进一步更优选20~90ppm,也可以是30~70ppm。另外,只要没有特殊声明,本说明书中使用的“ppm”意味着重量/重量(w/w)的ppm。
在本说明书中,所谓“儿茶素类”是指儿茶素、表儿茶素、没食子儿茶素、表没食子儿茶素、儿茶素没食子酸酯、表儿茶素没食子酸酯、没食子儿茶素没食子酸酯以及表没食子儿茶素没食子酸酯的总称。因此,在本发明的实施方式中,作为儿茶素类,只要包含选自儿茶素、表儿茶素、没食子儿茶素、表没食子儿茶素、儿茶素没食子酸酯、表儿茶素没食子酸酯、没食子儿茶素没食子酸酯以及表没食子儿茶素没食子酸酯中的一个以上即可。另外,为了确认而进行记载,上述儿茶素类的含量意味着前述8种各个化合物含量的合计量。
另外,本发明的实施方式中,相对于儿茶素类的含量,没食子儿茶素没食子酸酯以及表没食子儿茶素没食子酸酯的合计量所占的比例优选30%以上,更优选35%以上,进一步更优选40%以上。
在本发明的实施方式中,儿茶素类的来源没有特别限定。例如,它可以来自天然产物,也可以从市场获得,还可以通过有机化学方法合成,但由于近年来天然理念的提升,优选来自天然产物的儿茶素类。作为天然产物,可例示茶(绿茶、白茶、红茶、乌龙茶、马黛茶等)、巧克力、可可、红酒、水果(葡萄、浆果、苹果等),但不限于此。本发明实施方式中的儿茶素类优选来自茶(茶树)的提取物,更优选来自绿茶提取物或红茶提取物。
本发明的实施方式中,通过将儿茶素类含量以及RebD和/或RebM的合计含量控制在前述的范围内,可抑制起因于RebD或RebM的不优选的后味,同时可以充分发挥RebD或RebM所带来的甜味。在本说明书中,起因于RebD或RebM的不优选的后味是指由RebD或RebM带来甜味后所残余的不优选的甜味。
进而,在本发明的实施方式中,相对于儿茶素类的含量(A)的RebD和/或RebM的合计含量(B)的重量比率(B/A)为2.9以上,优选3.0以上,更优选3.1以上,进一步更优选4.0以上,特别优选5.0以上。A和B在满足前述条件时,可以抑制起因于RebD或RebM的不优选的后味,同时可以充分发挥作为有糖饮料的优选的甜味。另外,在本发明的实施方式中,相对于儿茶素类含量(A)的RebD和/或RebM的合计含量(B)的重量比率(B/A)优选为20以下,更优选15以下,进一步更优选9.0以下。典型而言,在本发明实施方式的饮料中,相对于儿茶素类含量(A)的RebD和/或RebM的合计含量(B)的重量比率(B/A)的范围优选2.9~20、2.9~15、2.9~9.0,更优选3.0~9.0。
另外,在本发明的实施方式中,相对于儿茶素类含量的RebD含量的比率([RebD的含量]/[儿茶素类的含量])优选为2.9以上、3.0以上,更优选3.1以上,进一步更优选4.0以上,特别优选5.0以上。另外,在本发明的实施方式中,相对于儿茶素类含量的RebD含量的比率([RebD的含量]/[儿茶素类的含量])优选为20以下,更优选15以下,进一步更优选9.0以下。典型而言,本发明的实施方式中,相对于儿茶素类含量的RebD含量的比率([RebD的含量]/[儿茶素的含量])的范围优选2.9~20、2.9~15、2.9~9.0,更优选3.0~9.0。
另外,在本发明的一个实施方式中,相对于儿茶素类含量的RebM含量的比率([RebM的含量]/[儿茶素的含量])优选为2.9以上、3.0以上,更优选3.1以上,进一步更优选4.0以上,特别优选5.0以上。另外,在本发明的一个实施方式中,相对于儿茶素类含量的RebM含量的比率([RebM的含量]/[儿茶素类的含量])优选为20以下,更优选15以下,进一步更优选9.0以下。典型而言,本发明的一个实施方式中,相对于儿茶素类含量的RebM含量的比率([RebM的含量]/[儿茶素的含量])的范围优选2.9~20、2.9~15、2.9~9.0,更优选3.0~9.0。
本发明实施方式的饮料可以根据需要配合在饮料中通常配合的添加剂,例如抗氧化剂、乳化剂、增强剂(维生素类、钙、矿物质类、氨基酸类等)、香料、色素类、防腐剂、调味料、提取物类、pH调节剂、品质稳定剂、果汁、果汁原浆等。且,这些添加剂可以单独或多种组合来配合到饮料中。
本发明的实施方式没有特别限定,例如可列举清凉饮料、非酒精饮料、酒精饮料等。饮料可以是不含二氧化碳的饮料,也可以是含二氧化碳的饮料。作为不含二氧化碳的饮料,例如可列举绿茶、乌龙茶、红茶、大麦茶、马黛茶等的茶饮料、咖啡、果汁饮料、乳饮料、运动饮料等,但不限于此。作为含有二氧化碳的饮料,可例示可乐、无糖可乐、姜汁汽水、汽水以及赋予了果汁风味的碳酸水等,但不限于此。尤其从保持茶样的优选香味的观点出发,本发明的实施方式优选绿茶、乌龙茶、红茶、大麦茶、马黛茶等的茶饮料。
在本发明实施方式的饮料中,卡路里优选为20kcal/100ml以下,若为10kcal/100ml以下或5kcal/100ml以下则更优选。由于甜菊提取物中包含的RebD或RebM的卡路里低,故而在制作低卡路里或无卡路里的饮料时是非常适合的。
本发明实施方式的饮料根据需要可进行容器灌装。容器的形状不受任何限制,可以填充到玻璃瓶、罐、桶或PET瓶等的容器中,从而制成容器灌装饮料。而且,将饮料填充到容器中的方法也没有特别限制。
本发明一个实施方式中所涉及的饮料可以适当制造。在本发明的一个实施方式中,本发明所涉及的饮料可通过包含以下工序的方法来制造:使饮料中的儿茶素类的含量(A)为1~166ppm,RebD和/或RebM的合计含量(B)为20~500ppm,且配合儿茶素类与RebD和/或RebM使得B/A在2.9以上。
儿茶素类的配合方法没有特别限定,例如可以配合儿茶素类本身,也可以配合含有儿茶素类的原料等。另外,RebD和/或RebM的配合方法也没有特别限定,可以配合RebD和/或RebM本身,也可以配合含有RebD和/或RebM的原料。且,关于儿茶素类的种类或优选的含量范围、RebD和/或RebM优选的合计含量范围等,参考上述饮料中的记载。
本发明的一个实施方式所涉及的饮料可以包括配合在饮料中通常配合的添加剂等的工序、将饮料进行容器灌装的工序。另外,关于饮料中添加剂或饮料容器的种类如上所述,容器灌装的方法可以使用公知的方法。
本发明的一个实施方式所涉及的饮料可以抑制起因于RebD或RebM的不优选的留存的后味,同时可发挥作为有糖饮料的优选的甜味。在本发明的一个实施方式中,上述制造方法可以被理解为在饮料中发挥适度的甜味的同时,抑制起因于RebD或RebM的不优选的留存的后味的方法。
实施例
以下,基于具体实施例说明本发明的实施方式,但本发明的实施方式不限于此。另外,在本说明书中,如果没有特殊记载,%或份为重量基准,记载的数值范围包括其端点值。
(饮料的制造和评价)
根据下表中所示的配方制备容器灌装饮料,并对饮料的香味进行感官评价。即,使用来自茶提取物的儿茶素制剂(Sunphenon,太阳化学公司制),准备多种儿茶素浓度的溶液,向其中配合RebD以制备样品饮料,并填充到容器中。另外,使用的儿茶素制剂是来自茶(茶树)提取物的物质,没食子儿茶素没食子酸酯以及表没食子儿茶素没食子酸酯的合计含量占儿茶素类含量的比例为约60%。
之后,对各样品饮料进行试饮,对于“留存甜味的掩蔽效果”以及“作为饮料的优选的甜味”由专业评委进行了感官评价试验。感官评价依据下述标准分2个阶段实施。在任何一个评价项目中,只要达到2分就代表充分合格。
“优选的甜味”:从其是否是可以让人们将500ml的饮料不厌倦地喝完的舒适的甜味这个观点进行了评价(2分:优选,1分:不太优选)。
“留存甜味的掩蔽效果”:在500ml的饮料中,从RebD和/或RebM是否能缓和特有的残留在口中的留存甜味的观点进行了评价(2分:有效果,1分:不太感觉到效果)。
表1
样品No. | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | <sub>x</sub>1 |
儿茶素(ppm) | 0.5 | 10 | 20 | 60 | 60 | 60 | 100 | 100 | 150 | 170 | 500 |
Reb D(ppm) | 100 | 15 | 180 | 180 | 220 | 400 | 300 | 330 | 600 | 500 | 600 |
Reb D/儿茶素 | 200.0 | 1.5 | 9.0 | 3.0 | 3.7 | 6.7 | 3.0 | 3.3 | 4.0 | 2.0 | 1.2 |
留存甜味的掩蔽效果 | 1 | 1 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 1 |
优选的甜味 | 2 | 1 | 2 | 2 | 2 | 2 | 2 | 2 | 1 | 1 | 1 |
各样品饮料的儿茶素类含量和RebD含量以及感官评价的结果如表1所示。从表1可明显看出通过将儿茶素类含量以及RebD含量调整在本发明的范围内,可以掩蔽起因于甜菊的留存的甜味,同时可以充分发挥作为有糖饮料的香味。
另外,使用RebM来代替RebD,以与上述相同的方法制备各样品饮料,将其中儿茶素含量、RebM含量以及RebM含量/儿茶素含量的重量比(M/A),调整至本发明的范围内时,也确认到了与用RebD时相同的效果。结果如表2所示。
表2
样品No. | 12 | 13 | 14 | 15 | 16 | 17 |
儿茶素(ppm) | 0.5 | 10 | 20 | 100 | 150 | 170 |
Reb M(ppm) | 100 | 15 | 180 | 330 | 600 | 500 |
Reb M/儿茶素 | 200.0 | 1.5 | 9.0 | 3.3 | 4.0 | 2.9 |
留存甜味的掩蔽效果 | 1 | 1 | 2 | 2 | 2 | 2 |
优选的甜味 | 2 | 1 | 2 | 2 | 1 | 1 |
另外,Reb的种类所带来的影响的不同可确认如下。首先,使用RebA来代替RebD及RebM,以与上述相同的方法制备各样品饮料。测定上述饮料的儿茶素含量和RebA含量,算出RebA含量/儿茶素含量的重量比(C/A)(表3)。感官评价试验依据前述方法实施。其结果也如表3所示。可以明显看出使用RebA后效果变差。
表3
18 | |
儿茶素(ppm)(A) | 100 |
RebA(ppm)(C) | 330 |
C/A | 3.3 |
留存甜味的掩蔽效果 | 1 |
优选的甜味 | 2 |
Claims (4)
1.一种饮料,其特征在于,儿茶素类的含量即A为1~166ppm,RebD和/或RebM的合计含量即B为20~500ppm,B/A为2.9以上。
2.根据权利要求1所述的饮料,其特征在于,儿茶素类来自茶提取物。
3.根据权利要求2所述的饮料,其特征在于,茶提取物来自茶树。
4.根据权利要求1~3中任一项所述的饮料,其特征在于,卡路里为20kcal/100ml以下。
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EP3636080A4 (en) | 2017-06-08 | 2021-02-24 | Suntory Holdings Limited | FOOD OR DRINK WITH INCREASED SWEETness |
JP7258525B2 (ja) * | 2017-12-04 | 2023-04-17 | 花王株式会社 | 飲料組成物 |
CN113163807A (zh) * | 2018-12-07 | 2021-07-23 | 三得利控股株式会社 | 糖及甜味剂所呈现的味质得到改善的果汁饮料 |
CN113163808A (zh) * | 2018-12-07 | 2021-07-23 | 三得利控股株式会社 | 糖及甜味剂所呈现的味质得到改善的果汁饮料 |
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MY190325A (en) | 2022-04-14 |
NZ747260A (en) | 2020-01-31 |
AU2017239890A1 (en) | 2018-11-08 |
EP3437484B1 (en) | 2024-04-24 |
US20200345041A1 (en) | 2020-11-05 |
WO2017170990A1 (ja) | 2017-10-05 |
EP3437484A1 (en) | 2019-02-06 |
SG11201808405TA (en) | 2018-10-30 |
US10750764B2 (en) | 2020-08-25 |
AU2019284092B2 (en) | 2021-04-08 |
EP3437484A4 (en) | 2019-12-11 |
US11122824B2 (en) | 2021-09-21 |
JPWO2017170990A1 (ja) | 2018-04-05 |
AU2017239890B2 (en) | 2019-10-03 |
JP6257862B1 (ja) | 2018-01-10 |
US20190183148A1 (en) | 2019-06-20 |
AU2019284092A1 (en) | 2020-01-23 |
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