CN115968258A - 碳酸饮料、香料组合物的制备方法、碳酸饮料的起泡抑制方法 - Google Patents
碳酸饮料、香料组合物的制备方法、碳酸饮料的起泡抑制方法 Download PDFInfo
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- CN115968258A CN115968258A CN202180052367.6A CN202180052367A CN115968258A CN 115968258 A CN115968258 A CN 115968258A CN 202180052367 A CN202180052367 A CN 202180052367A CN 115968258 A CN115968258 A CN 115968258A
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- A—HUMAN NECESSITIES
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Abstract
根据本发明,可提供一种制造时、开盖时的碳酸饮料的喷溅得到抑制的碳酸饮料、用于抑制喷溅的碳酸饮料用香料组合物、以及喷溅的抑制方法。本发明涉及含有LogP为2.8~8的香料成分1ppm~160ppm的碳酸饮料、含有LogP为2.8~8的香料成分的香料组合物、以及抑制碳酸饮料的起泡的方法,该方法具有将LogP为2.8~8的香料成分在碳酸饮料中的含量调整为1ppm~160ppm的工序。
Description
技术领域
本发明涉及碳酸饮料、香料组合物的制备方法、碳酸饮料的起泡抑制方法。
背景技术
碳酸饮料大多数是由于饮料中的碳酸气体而寻求在口腔内感受到的独特的刺激而饮用,能够尝到爽快感、清涼感,因此是在市场中颇具人气的饮料。并且,由于今天的消费者的喜好的多样化,不仅提供了一种普通碳酸饮料,而且提供了加入有香料、果汁的碳酸饮料,与非碳酸饮料相比,已知碳酸饮料强烈感受到香味。
另一方面,碳酸饮料由于碳酸气体在过饱和状态下溶解,因此存在向塑料瓶等容器填充时、在消费者开盖时产生碳酸饮料喷出等麻烦的情况。因此,例如专利文献1中公开了由LogP对香气成分进行分类,并且控制其含有比,从而能够有效且稳定地控制碳酸饮料的喷出的技术。并且,专利文献2中公开了通过配合3糖以上的多糖类,从而抑制充填时的喷溅的技术。
现有技术文献
专利文献
专利文献1:日本特开2019-165668号公报
专利文献2:日本特开2014-226073号公报
发明内容
然而,专利文献1中公开的技术由疏水性香气成分和亲水性香气成分的含有比来表示,在需要考虑香调和起泡性这两者的方面存在课题。另外,专利文献2中公开的技术并没有着眼于香料成分其本身导致的起泡性。
因此,本发明人对于提供抑制制造时、开盖时的碳酸饮料的喷溅的碳酸饮料进行了深入的研究,在该过程中,着眼于相对于香料成分对于泡的作用,进一步着眼于与这些作用相关的香料成分的物性值,从而完成了本发明。
即,本发明可以提供含有LogP为2.8~8的香料成分1ppm~160ppm的碳酸饮料和含有LogP为2.8~8的香料成分的香料组合物,另外,可以提供抑制碳酸饮料的起泡的方法,该方法具有将LogP为2.8~8的香料成分在碳酸饮料中的含量调整为1ppm~160ppm的工序。
根据本发明,可提供制造时和开盖时的喷溅得到抑制的碳酸饮料、用于抑制喷溅的碳酸饮料用香料组合物、以及能够抑制喷溅的技术。
具体实施方式
以下,对本发明进行说明。
本发明中使用的香料成分的LogP例如可以根据“United States EnvironmentalProtection Agency ver.4.11”进行计算。应予说明,LogP的值越大,疏水性越高。
本发明中使用的香料成分的以上述的“United States EnvironmentalProtection Agency ver.4.11”算出的LogP为2.8~8,从溶解性的观点出发,优选为LogP2.8~6。具体而言,例如可举出苯甲酸苄酯、苯甲酸异戊酯、乙酸苄基苯基酯、水杨酸苄酯、辛醇、壬醇、癸醇、3-羟基丁酸酯。在对香调的影响小的观点出发,优选为苯甲酸苄酯、3-羟基丁酸酯、肉豆蔻酸乙酯、肉豆蔻酸甲酯、棕榈酸乙酯。另外,这些香料成分可以单独1种使用,也可以并用2种以上。
以碳酸饮料为基准,上述香料成分的含量为1ppm~160ppm,优选为2ppm~100ppm,更优选为3ppm~50ppm,进一步优选为4ppm~20ppm。通过使上述香料成分的含量为上述范围,由此能够有效地得到碳酸饮料的起泡抑制作用,另外,对香调的影响小。
本发明的碳酸饮料例如可以是仅包含水、香料、二氧化碳气体的碳酸饮料、包含甜味料、酸味料的苏打饮料、着色碳酸饮料等各种包含二氧化碳气体的饮料。另外,本发明的碳酸饮料可以是含有醇的碳酸饮料。作为含有醇的碳酸饮料的一个例子,可举出发泡酒、啤酒风味醇饮料、日本碳酸酒、鸡尾酒等。
在本发明的碳酸饮料中,作为上述香料成分以外的香料,可以使用天然香料、合成香料、以及将天然香料和合成香料混合而成的香料等一般的香料。例如可以使用水果香料、酸奶香料、柠檬汽水香料、或者它们的混合物。作为水果香料,例如可举出柑橘类(橙子、柠檬、葡萄柚、温州蜜柑、文旦、夏橙、八朔、酸橙、枸橼、柚子、白金柚、酸橘、臭橙、金橘等)、浆果类(覆盆子、黑莓、罗甘莓、杨莓、波森莓、泰莓、云莓、鲑鱼莓、北极树莓、梅莓等木莓类、蓝莓、蔓越莓、蔓越橘等越橘类、醋栗、红醋栗、黑醋栗等醋栗类、胡颓子类(グミ類)、桑葚、草莓、枸杞、接骨木莓等)、梨类(洋梨、日本梨、中国梨等)、苹果、葡萄、菠萝、无花果、甜瓜、芒果、石榴、百香果、荔枝、香蕉、桃子、西瓜、番茄、木瓜、番石榴、枇杷等。
这些香料可以单独使用1种,也可以并用2种以上。从高效地得到碳酸饮料的起泡抑制效果的观点考虑,优选使用柑橘类的天然香料或者柑橘类中大量地包含的香料。
作为本发明的香料组合物中包含的溶剂,可举出乙醇、丙二醇、三醋精、柠檬酸三乙酯、甘油等。这些溶剂可以单独使用1种,也可以并用两种以上。
作为碳酸饮料中包含的甜味料,例如可举出果糖葡萄糖液糖、砂糖(包含蔗糖、砂糖)、果糖、高果糖液糖、葡萄糖、低聚糖、乳糖、蜂蜜、淀粉糖浆、糖醇、高甜度甜味料等。
作为高甜味度甜味料,例如可举出阿斯巴甜、乙酰磺胺酸钾、木糖醇、甘草甜素、甘草酸二钠、糖精、糖精钙、糖精钠、三氯蔗糖、阿力甜、纽甜、阿拉伯糖、甘草提取物、木糖、甜菊糖苷、索马甜、罗汉果提取物、鼠李糖以及核糖。
这些甜味料可以单独1种使用,也可以并用2种以上。
作为碳酸饮料中包含的酸味料,例如可举出枸橼酸、乳酸、苹果酸、酒石酸、己二酸、葡糖酸δ-内酯、葡糖酸、琥珀酸、冰酢酸、富马酸、植酸、磷酸以及它们的盐等。
这些酸味料可以单独1种使用,也可以并用两种以上。
碳酸饮料优选实际上不包含果汁。由此,能够高效地得到碳酸饮料的起泡抑制效果。
碳酸饮料的气体体积(二氧化碳气体压力)可以根据目的适当地进行调整,根据本发明,在作为3.0~5.0的高气体体积中,能够抑制起泡。然而,并不特别限定,例如可以将碳酸饮料的气体体积设为0.1~3.0这样的低气体体积。
二氧化碳气体的压入方法可以使用公知的方法。另外,碳酸饮料中的气体体积可以利用公知的方法进行测定。例如可以使用市售的测定器(京都电子工业制气体体积测定装置GVA-500等)进行测定。
应予说明,气体体积表示在标准状态(1个气压,0℃)下,相对于碳酸饮料整体的体积,溶于碳酸饮料的二氧化碳气体的体积。
本发明的碳酸饮料除了香料、甜味料、酸味料之外,在不损害本发明的效果的范围内可以含有其它的成分。其它的成分可以作为添加剂配合。作为这样的添加剂,例如可以使用色料、抗氧化剂、调味料、维生素类、矿物质类等强化剂、pH调节剂、乳化剂、稳定剂、食物纤维、糊精等。
这些成分可以单独使用1种,也可以并用两种以上。
根据本发明,可期待能够有效地抑制碳酸饮料填充时的碳酸饮料的喷溅。
实施例
以下,示出实施例和比较例,进一步具体地说明本发明,本发明并不限定于此。
(评价方法)
以漏斗(直径150mm)的前端位于比2L量筒(高度490mm,外径9cm)的口部靠上方5mm的位置的方式设置。将试样500mL注入到漏斗之后,在10秒后,以10L/分钟的速度,小心注入,使液体落入到量筒中央部,测量直到泡消灭为止的最高高度(最高总高度)。由得到的结果,根据下式算出起泡率。
起泡率(%)=(添加了可期待起泡抑制效果的单品时的最高总高度)×100/(无添加的最高总高度)
应予说明,作为起泡抑制效果的判断基准,将起泡率90%以下判定为具有起泡抑制效果。
调合下述的柠檬香料组合物(参考品1)。将参考品1的配合处方示于表1。
[表1]
化合物名称 | 重量比率 |
乙醇 | 58.36 |
水 | 40.00 |
柠檬醛 | 1.00 |
a-萜品醇 | 0.20 |
里哪醇 | 0.15 |
香叶醇 | 0.15 |
乙酸橙花酯 | 0.05 |
乙酸香叶酯 | 0.05 |
4-萜品醇 | 0.02 |
乙酸香茅酯 | 0.01 |
壬醛 | 0.01 |
总计 | 100.00 |
在冷却到5℃以下的市售的普通强碳酸水(气体体积5.0)中,以参考品1和各种可期待起泡抑制效果的香料成分的合计相对于碳酸饮料的总量成为0.1%的方式进行添加而得到试样。下述表2中示出了参考品1和香料成分的质量比例。
由下述表2的结果显示出了实施例1~9中添加于碳酸饮料的香料成分具有起泡抑制作用。
[表2]
接下来,调合不含有水的香料组合物(参考品2)。将参考例2的配合处方示于表3。
[表3]
香料化合物名称 | 重量比率 |
乙醇 | 98.36 |
柠檬醛 | 1.00 |
α-萜品醇 | 0.20 |
里哪醇 | 0.15 |
香叶醇 | 0.15 |
乙酸橙花酯 | 0.05 |
乙酸香叶酯 | 0.05 |
4-萜品醇 | 0.02 |
乙酸香茅酯 | 0.01 |
壬醛 | 0.01 |
总计 | 100.00 |
在冷却到5℃以下的市售的普通强碳酸水(气体体积5.0)中,以参考品2和各种可期待起泡抑制效果的香料成分的合计相对于碳酸饮料的总量为0.1%的方式进行添加而得到试样。下述表4中示出了参考品2和香料成分的质量比例。应予说明,起泡率是将比较例1作为100%而算出的。
[表4]
对表4的比较例3和实施例10进行比较,结果显示出了具有起泡抑制效果的香料成分与乙醇的含有率没有关系,具有起泡抑制效果。另外,在实施例11~13中添加的香料成分也显示出了具有起泡抑制作用。
接下来,在冷却到5℃以下的市售的加入有甜味料·酸味料的碳酸饮料(气体体积2.8)中,以参考品1和各种可期待起泡抑制效果的香料成分的合计相对于碳酸饮料的总量为0.1%的方式进行添加而得到试样。下述表5中显示出了参考品1和香料成分的质量比例。
由下述表5的结果显示出了在实施例14~21中添加于碳酸饮料的香料成分具有起泡抑制作用。
[表5]
由这些结果确认了利用LogP小于2.8的香料化合物时没有看到起泡抑制效果,但通过在1ppm~160ppm的范围内添加LogP2.8~LogP8的香料化合物,从而可看到起泡抑制效果。
Claims (6)
1.一种碳酸饮料,含有LogP为2.8~8的香料成分1ppm~160ppm。
3.一种香料组合物,是含有LogP为2.8~8的香料成分且用于碳酸饮料的香料组合物,以在碳酸饮料中含有1ppm~160ppm的LogP为2.8~8的香料成分的方式添加所述香料成分。
5.一种抑制碳酸饮料的起泡的方法,具有将LogP为2.8~8的香料成分在碳酸饮料中的含量调整为1ppm~160ppm的工序。
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JP2005015686A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | フルーツ様香料組成物 |
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