JP2006345810A - Beverage containing high-sweetness sweetener - Google Patents
Beverage containing high-sweetness sweetener Download PDFInfo
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- JP2006345810A JP2006345810A JP2005178369A JP2005178369A JP2006345810A JP 2006345810 A JP2006345810 A JP 2006345810A JP 2005178369 A JP2005178369 A JP 2005178369A JP 2005178369 A JP2005178369 A JP 2005178369A JP 2006345810 A JP2006345810 A JP 2006345810A
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- JP
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- Prior art keywords
- sweetness
- beverage
- mass
- sucrose
- intensity sweetener
- 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.)
- Granted
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 45
- 235000003599 food sweetener Nutrition 0.000 title abstract description 10
- 239000003765 sweetening agent Substances 0.000 title abstract description 10
- 235000013532 brandy Nutrition 0.000 claims abstract description 19
- 239000008123 high-intensity sweetener Substances 0.000 claims description 27
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 27
- 239000004376 Sucralose Substances 0.000 claims description 13
- 235000019408 sucralose Nutrition 0.000 claims description 13
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 13
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 11
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 11
- 229960004998 acesulfame potassium Drugs 0.000 claims description 11
- 239000000619 acesulfame-K Substances 0.000 claims description 11
- 241000544066 Stevia Species 0.000 claims description 9
- 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 claims description 9
- 229930006000 Sucrose Natural products 0.000 abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 17
- 239000005720 sucrose Substances 0.000 abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 30
- 239000003921 oil Substances 0.000 description 15
- 235000015165 citric acid Nutrition 0.000 description 10
- 239000003814 drug Substances 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 description 4
- 235000020057 cognac Nutrition 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 2
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical compound CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 description 2
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- BIVBRWYINDPWKA-VLQRKCJKSA-L Glycyrrhizinate dipotassium Chemical compound [K+].[K+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C(O)=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O BIVBRWYINDPWKA-VLQRKCJKSA-L 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- IMKJGXCIJJXALX-SHUKQUCYSA-N Norambreinolide Chemical compound CC([C@@H]1CC2)(C)CCC[C@]1(C)[C@@H]1[C@]2(C)OC(=O)C1 IMKJGXCIJJXALX-SHUKQUCYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 229940101029 dipotassium glycyrrhizinate Drugs 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- IMKJGXCIJJXALX-UHFFFAOYSA-N ent-Norambreinolide Natural products C1CC2C(C)(C)CCCC2(C)C2C1(C)OC(=O)C2 IMKJGXCIJJXALX-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- FVTCRASFADXXNN-SCRDCRAPSA-N flavin mononucleotide Chemical compound OP(=O)(O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O FVTCRASFADXXNN-SCRDCRAPSA-N 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- -1 homofuronol Chemical compound 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940064880 inositol 100 mg Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 229960003966 nicotinamide Drugs 0.000 description 1
- 235000005152 nicotinamide Nutrition 0.000 description 1
- 239000011570 nicotinamide Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229940089782 pyridoxine hydrochloride 5 mg Drugs 0.000 description 1
- 229950001574 riboflavin phosphate Drugs 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 229940096995 sclareolide Drugs 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- UIERGBJEBXXIGO-UHFFFAOYSA-N thiamine mononitrate Chemical compound [O-][N+]([O-])=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N UIERGBJEBXXIGO-UHFFFAOYSA-N 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Abstract
Description
本発明は高甘味度甘味料を含有する飲料に関する。さらに詳しくは、ショ糖の代わりに高甘味度甘味料を配合した飲料において、ショ糖様の甘味質を付与する技術に関し、医薬品、医薬部外品及び食品の分野に応用できるものである。 The present invention relates to a beverage containing a high intensity sweetener. More specifically, the present invention relates to a technique for imparting a sucrose-like sweetness in a beverage containing a high-intensity sweetener instead of sucrose, and can be applied to the fields of pharmaceuticals, quasi drugs and foods.
一般に、医薬品、医薬部外品及び食品の分野における飲料には、良質な甘味を有するショ糖が含有されているが、近年、健康志向の向上に伴い、虫歯や肥満の原因となるショ糖を高甘味度甘味料で代替することが多くなってきている。このような高甘味度甘味料の代表的なものとして、スクラロース、ステビア及びアセスルファムカリウムを挙げることができる。これらの高甘味度甘味料はショ糖よりもはるかに強い甘味をもっており、非常に少ない添加量でショ糖並の甘味を付与することができるが、特有の苦味や甘味、雑味の後引きを有し、ボリューム感も不足することから、ショ糖と比較すると嗜好性の面で劣っている。 In general, beverages in the fields of pharmaceuticals, quasi-drugs and foods contain sucrose having a good sweetness. However, in recent years, with the improvement of health orientation, sucrose that causes tooth decay and obesity has been added. High-intensity sweeteners are increasingly being replaced. Typical examples of such high-intensity sweeteners include sucralose, stevia and acesulfame potassium. These high-intensity sweeteners have a much stronger sweetness than sucrose and can impart sweetness similar to that of sucrose with a very small addition amount. It is inferior in terms of palatability compared to sucrose because it has a lack of volume.
そこで、特開２００３−２３５４９６号では、フラネオール、ホモフロノール、マルトール、コリロン、２−アセチルピロール及びスクラレオライドなどをスクラロースやアセスルファムカリウムといった高甘味度甘味料と併用して甘味質を改善する方法が開示されている（特許文献１参照）。 Japanese Patent Application Laid-Open No. 2003-235396 discloses a method for improving sweetness quality by using furaneol, homofuronol, maltol, corylone, 2-acetylpyrrole, sclareolide, etc. in combination with a high-intensity sweetener such as sucralose or acesulfame potassium. (See Patent Document 1).
しかしながら、この方法ではフラネオール等の化合物自体に特異的な味があり、スクラロース等の高甘味度甘味料の甘味質改善に必要な量を添加すると添加物自体の特異的な味が顕現し、飲料全体の風味が悪化するという問題があった。 However, in this method, the compound itself such as furaneol has a specific taste, and when the amount necessary for improving the sweetness of a high-intensity sweetener such as sucralose is added, the specific taste of the additive itself is manifested. There was a problem that the overall flavor deteriorated.
本発明は、ショ糖の一部または全てを高甘味度甘味料で代替し、高甘味度甘味料の甘味質をショ糖様に改善し、服用性に優れた高甘味度甘味料含有低カロリー飲料を提供することを課題とする。 The present invention replaces part or all of sucrose with a high-intensity sweetener, improves the sweetness of the high-intensity sweetener in a sucrose-like manner, and contains a high-intensity sweetener containing low calories. An object is to provide a beverage.
本発明者らは、前記課題を解決するために鋭意研究を重ねた結果、スクラロース等の高甘味度甘味料を配合した飲料において、ブランデーアブソリュート又はワインリースオイルを配合することにより高甘味度甘味料の甘味質がショ糖様に改善されることを見出し、本発明を完成するに到った。 As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have formulated a high sweetness sweetener by blending a brandy absolute or wine lease oil in a beverage containing a high sweetness sweetener such as sucralose. The sweet taste of sucrose was found to be improved like sucrose, and the present invention was completed.
すなわち本発明は、高甘味度甘味料、並びに、該高甘味度甘味料の１質量部に対して０．００００１〜１質量部のブランデーアブソリュート及びワインリースオイルの少なくとも１種、を含有することを特徴とする飲料である。 That is, the present invention contains a high-intensity sweetener, and 0.00001 to 1 part by mass of brandy absolute and wine lease oil with respect to 1 part by mass of the high-intensity sweetener. It is a featured beverage.
本発明により、ショ糖の一部または全てを高甘味度甘味料で代替したにも関わらず、ショ糖用の甘味質を有する飲料を提供することが可能となった。 According to the present invention, it is possible to provide a beverage having a sweetness quality for sucrose even though part or all of sucrose is replaced with a high-intensity sweetener.
「高甘味度甘味料」としては、例えば、スクラロース、ステビア、アセスルファムカリウム、サッカリンナトリウム、アスパルテーム、グリチルリチン、グリリルリチン酸ジカリウム及びソーマチンが挙げられる。甘味質改善の点から好ましいのは、スクラロース、ステビア及びアセスルファムカリウムである。これら高甘味度甘味料は、１種を用いるだけでなく、２種以上を組み合わせて用いてもよい。 Examples of the “high-intensity sweetener” include sucralose, stevia, acesulfame potassium, saccharin sodium, aspartame, glycyrrhizin, dipotassium glycyrrhizinate and thaumatin. Sucralose, stevia and acesulfame potassium are preferred from the viewpoint of improving sweetness. These high-intensity sweeteners may be used alone or in combination of two or more.
高甘味度甘味料の配合（含有）量は、高甘味度甘味料の種類にもよるが、通常、飲料１００ｍＬ当たり０．２ｇ以下、好ましくは０．００１〜０．１ｇである。１００ｍＬ当たり０．２ｇを超えると甘味が強すぎ、その甘味質を改善するためのブランデーアブソリュート又はワインリースオイルの添加量が過大となって好ましくないからである。具体的には、スクラロースで１００ｍＬ当たり０．００１〜０．０３ｇが好ましく、ステビアで１００ｍＬ当たり０．００１〜０．１ｇが好ましく、アセスルファムカリウムで１００ｍＬ当たり０．００１〜０．１ｇが好ましい。 Although the amount (content) of the high-intensity sweetener depends on the type of high-intensity sweetener, it is generally 0.2 g or less, preferably 0.001 to 0.1 g per 100 mL of beverage. This is because when the amount exceeds 0.2 g per 100 mL, the sweetness is too strong, and the amount of brandy absolute or wine lease oil added to improve the sweetness is excessive, which is not preferable. Specifically, 0.001-0.03 g per 100 mL is preferable for sucralose, 0.001-0.1 g per 100 mL is preferable for stevia, and 0.001-0.1 g per 100 mL is preferable for acesulfame potassium.
「ブランデーアブソリュート」とは、洋酒抽出物の１種で、ブランデーから適当な有機溶剤を使用して香気成分を抽出した後、有機溶剤を取り除いたものである。 "Brandy absolute" is one type of Western liquor extract, which is obtained by extracting an aroma component from a brandy using an appropriate organic solvent and then removing the organic solvent.
ブランデーアブソリュートの配合（含有）量は、高甘味度甘味料の１重量部に対して、通常０．００００１〜１質量部、好ましくは０．０００１〜０．１質量部である。ブランデーアブソリュート又はワインリースオイルの配合量が０．００００１質量部未満であると高甘味度甘味料の甘味質改善作用が充分でなく、1質量部を超えると飲料全体の風味に影響し、好ましくないからである。具体的には、スクラロースの１質量部に対して、通常０．０００１〜１質量部であり、０．００１〜０．１質量部が好ましく、０．００５〜０．０１質量部がさらに好ましい。ステビアの１質量部に対して、通常０．００００１〜０．１質量部であり、０．０００１〜０．０１質量部が好ましく、０．００１〜０．００５質量部がさらに好ましい。アセスルファムカリウムの１質量部に対して、０．０００１〜０．０１質量部が好ましく、０．００１〜０．００５質量部がさらに好ましい。 The blending (content) amount of the brandy absolute is usually 0.00001 to 1 part by mass, preferably 0.0001 to 0.1 part by mass with respect to 1 part by mass of the high-intensity sweetener. If the blending amount of brandy absolute or wine lease oil is less than 0.00001 parts by mass, the sweetness improving effect of the high-intensity sweetener is not sufficient, and if it exceeds 1 part by mass, the flavor of the entire beverage is affected, which is not preferable. Because. Specifically, it is 0.0001-1 mass part normally with respect to 1 mass part of sucralose, 0.001-0.1 mass part is preferable, and 0.005-0.01 mass part is further more preferable. It is 0.00001-0.1 mass part normally with respect to 1 mass part of stevia, 0.0001-0.01 mass part is preferable, and 0.001-0.005 mass part is further more preferable. 0.0001-0.01 mass part is preferable with respect to 1 mass part of acesulfame potassium, and 0.001-0.005 mass part is further more preferable.
「ワインリースオイル」とは、洋酒抽出物の１種で、ブドウ酒製造の後に生じる発酵残渣を水蒸気蒸留して回収した精油（オイル）のことである。ワインリースオイルにはコニャックオイルが含まれる。 “Wine wreath oil” is one type of Western liquor extract and is an essential oil (oil) recovered by steam distillation of a fermentation residue generated after the production of wine. Wine lease oil includes cognac oil.
ワインリースオイルの配合（含有）量は、高甘味度甘味料の１重量部に対して、通常０．００００１〜１質量部、好ましくは０．０００１〜０．１質量部である。ブランデーアブソリュート又はワインリースオイルの配合量が０．００００１質量部未満であると高甘味度甘味料の甘味質改善作用が充分でなく、1質量部を超えると飲料全体の風味に影響し、好ましくないからである。具体的には、スクラロースの１質量部に対して、通常０．０００１〜１質量部であり、０．００１〜０．１質量部が好ましく、０．００５〜０．０１質量部がさらに好ましい。ステビアの１質量部に対して、通常０．００００１〜０．１質量部であり、０．０００１〜０．０１質量部が好ましく、０．００１〜０．００５質量部がさらに好ましい。アセスルファムカリウムの１質量部に対して、０．０００１〜０．０１質量部が好ましく、０．００１〜０．００５質量部がさらに好ましい。 The amount of wine lease oil blended (contained) is usually 0.00001 to 1 part by weight, preferably 0.0001 to 0.1 part by weight, based on 1 part by weight of the high-intensity sweetener. If the blending amount of brandy absolute or wine lease oil is less than 0.00001 parts by mass, the sweetness improving effect of the high-intensity sweetener is not sufficient, and if it exceeds 1 part by mass, the flavor of the entire beverage is affected, which is not preferable. Because. Specifically, it is 0.0001-1 mass part normally with respect to 1 mass part of sucralose, 0.001-0.1 mass part is preferable, and 0.005-0.01 mass part is further more preferable. It is 0.00001-0.1 mass part normally with respect to 1 mass part of stevia, 0.0001-0.01 mass part is preferable, and 0.001-0.005 mass part is further more preferable. 0.0001-0.01 mass part is preferable with respect to 1 mass part of acesulfame potassium, and 0.001-0.005 mass part is further more preferable.
ブランデーアブソリュート及びワインリースオイルは、１種を用いるだけでなく、２種を組み合わせて用いてもよい。 Brandy absolute and wine lease oil may be used alone or in combination of two.
ブランデーアブソリュートやワインリースオイルは水溶液にそのまま添加してもよいが、溶けにくいことから極微量のアルコールやプロピレングリコールなどに予め溶解させてから添加することも可能である。また、予め他の香料などと混合して配合してもよい。 Brandy absolute or wine lease oil may be added to the aqueous solution as it is, but since it is difficult to dissolve, it is also possible to add it after dissolving it in a very small amount of alcohol or propylene glycol. Moreover, you may mix | blend with another fragrance | flavor etc. previously.
本発明の「飲料」は、飲料全体の風味及び甘味質改善作用の点から、そのｐＨは酸性域にあることが好ましく、ｐＨ２〜６がより好ましく、ｐＨ２．５〜５がさらに好ましい。ｐＨが２未満にあると前記高甘味度甘味料の安定性が悪くなり、ｐＨが６を超えると飲料全体の風味が悪化して好ましくないからである。 The “beverage” of the present invention is preferably in the acidic range, more preferably in the range of pH 2 to 6, and more preferably in the range of pH 2.5 to 5, from the viewpoint of the flavor and sweetness improving action of the whole beverage. This is because when the pH is less than 2, the stability of the high-intensity sweetener is deteriorated, and when the pH is more than 6, the flavor of the whole beverage is deteriorated, which is not preferable.
ここで、飲料のｐＨ調整には、可食性の酸を用いることができ、具体的には、クエン酸、リンゴ酸、酒石酸、フマル酸、乳酸、コハク酸、アスコルビン酸などの有機酸及びそれらの塩類、塩酸、リン酸などの無機酸及びそれらの塩類などが挙げられる。これらのｐＨ調整剤は１種を用いるだけでなく、２種以上を組み合わせて用いてもよい。 Here, an edible acid can be used to adjust the pH of the beverage. Specifically, citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, succinic acid, ascorbic acid and other organic acids and their Examples thereof include salts, inorganic acids such as hydrochloric acid and phosphoric acid, and salts thereof. These pH adjusters may be used alone or in combination of two or more.
なお、ショ糖を減量し、その分の甘味を高甘味度甘味料で代替しつつ、ショ糖様の甘味質を維持し、低カロリーの飲料を提供するという本発明の趣旨からいって、ショ糖の配合（含有）量はできるだけ少ないことが好ましく、具体的には、１００ｍＬ当たり５ｇ以下であることが好ましい。しかしながら、ショ糖の配合量を減量し、甘味の低下を高甘味度甘味料で代替すればその分の低カロリー化は図れるので、本発明の「飲料」にはショ糖を配合してもよく、その配合（含有）量にも特に制限はない。また、ショ糖だけでなく、果糖ブドウ糖液糖、ブドウ糖、果糖などを含有する飲料において、これらを減量し、高甘味度甘味料を配合して低カロリー化を実現し、甘味質の低下を補う場合にも本発明を用いることができる。 It should be noted that the amount of sucrose is reduced, and the sweetness of the sucrose is replaced with a high-intensity sweetener while maintaining the sucrose-like sweetness and providing a low-calorie beverage. The amount (contained) of sugar is preferably as small as possible, and specifically, it is preferably 5 g or less per 100 mL. However, if the amount of sucrose is reduced and the sweetness reduction is replaced with a high-intensity sweetener, the amount of calories can be reduced, so sucrose may be added to the “beverage” of the present invention. The blending (content) content is not particularly limited. Also, in beverages containing not only sucrose but also fructose-glucose liquid sugar, glucose, fructose, etc., these are reduced in weight, and high-sweetness sweeteners are blended to achieve low calories and compensate for the reduction in sweetness In this case, the present invention can be used.
また、本発明の飲料は、低カロリー飲料であることが好ましく、具体的には１００ｍＬ当たり２０ｋｃａｌ以下であることが好ましい。 Moreover, it is preferable that the drink of this invention is a low calorie drink, and it is preferable that it is specifically 20 kcal or less per 100 mL.
さらに、本発明の効果を損なわない範囲で、各種ビタミン及びその塩類、ミネラル、アミノ酸及びその塩類、生薬及び生薬抽出物、前記以外の甘味剤、保存剤、矯味剤、着色剤など飲料一般に使用される成分を配合することができる。 Furthermore, various vitamins and salts thereof, minerals, amino acids and salts thereof, herbal medicines and herbal extracts, sweeteners other than those described above, preservatives, flavoring agents, coloring agents and the like are generally used within the range not impairing the effects of the present invention. Ingredients can be blended.
本発明の飲料は、常法により調製でき、例えば、各成分を規定量以下の精製水にて混合・溶解し、規定量に容量調整し、必要に応じて濾過、滅菌処理を施すことにより調整される。なお、脂溶性ビタミンを含むときは、通常用いられる界面活性剤または可溶化剤により乳化または可溶化してもよく、分散剤を用いて懸濁させてもよい。 The beverage of the present invention can be prepared by a conventional method, for example, by mixing and dissolving each component with purified water of a specified amount or less, adjusting the volume to a specified amount, and adjusting by filtering and sterilizing as necessary. Is done. When fat-soluble vitamins are included, they may be emulsified or solubilized with commonly used surfactants or solubilizers, or suspended using a dispersant.
本発明の飲料は、清涼飲料、健康飲料、栄養補給飲料など食品分野の各種飲料、ドリンク剤やシロップ剤などの医薬品、医薬部外品として提供できる。 The beverage of the present invention can be provided as various beverages in the food field such as soft drinks, health drinks and nutritional supplement beverages, pharmaceuticals such as drinks and syrups, and quasi drugs.
以下に、実施例、対照例及び試験例を挙げ、本発明をさらに詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to Examples, Control Examples and Test Examples.
（試験例１）
クエン酸１．１３ｇ、クエン酸ナトリウム０．１５ｇを精製水１０００ｍＬに溶解し、ｐＨ３．０のクエン酸溶液を調製した。
表１の処方に従い各成分を混合し、前記クエン酸溶液を用いて全量１００ｍＬ、ｐＨ３．０の対照例１〜４及び実施例１の各飲料を調製した。
(Test Example 1)
A citric acid solution having a pH of 3.0 was prepared by dissolving 1.13 g of citric acid and 0.15 g of sodium citrate in 1000 mL of purified water.
Each component was mixed according to the prescription of Table 1, and the beverages of Control Examples 1 to 4 and Example 1 having a total amount of 100 mL and pH 3.0 were prepared using the citric acid solution.
下記評価基準により、７名の専門パネルが対照例1（３点）と比較した各飲料の甘味質を判定し、その平均値を求めた。結果を表２に示す。 According to the following evaluation criteria, the 7 expert panels determined the sweetness of each beverage compared with Control Example 1 (3 points), and determined the average value. The results are shown in Table 2.
評価基準
変わらない： ３点
やや悪い ： ２点
悪い ： １点
非常に悪い： ０点
Evaluation criteria unchanged: 3 points
Slightly bad: 2 points
Bad: 1 point
Very bad: 0 points
表２より、ブランデーアブソリュートを添加することによりグラニュー糖様の甘味質に近づき、甘味質が改善されることが確認された。 From Table 2, it was confirmed that the addition of brandy absolute approached the granulated sugar-like sweetness and improved the sweetness.
（試験例２）
表３の処方に従い各成分を混合し、前記クエン酸溶液を用いて全量１００ｍＬ、ｐＨ３．０の対照例５〜１０及び実施例２の各飲料を調製した。
(Test Example 2)
Each component was mixed according to the prescription of Table 3, and each beverage of Control Examples 5 to 10 and Example 2 having a total amount of 100 mL and pH 3.0 was prepared using the citric acid solution.
前記評価基準により、７名の専門パネルが対照例５（３点）と比較した各飲料の甘味質を判定し、その平均値を求めた。結果を表４に示す。 Based on the evaluation criteria, the 7 expert panels determined the sweetness of each beverage compared with Control Example 5 (3 points), and determined the average value. The results are shown in Table 4.
表４より、コニャックオイルを添加することによりグラニュー糖様の甘味質に近づき、甘味質が改善されることが確認された。 From Table 4, it was confirmed that the addition of cognac oil approximated the sugar-like sweetness and improved the sweetness.
（試験例３）
表５の処方に従い各成分を混合し、前記クエン酸溶液を用いて全量１００ｍＬ、ｐＨ３．０の対照例１１〜１４及び実施例３の各飲料を調製した。
(Test Example 3)
Each component was mixed according to the prescription of Table 5, and each beverage of Control Examples 11-14 and Example 3 having a total amount of 100 mL and pH 3.0 was prepared using the citric acid solution.
前記評価基準により、７名の専門パネルが対照例１１（３点）と比較した各飲料の甘味質を判定し、その平均値を求めた。結果を表６に示す。 Based on the above evaluation criteria, seven specialty panels determined the sweetness of each beverage compared with Control Example 11 (3 points), and determined the average value. The results are shown in Table 6.
表６より、ブランデーアブソリュートを添加することによりグラニュー糖様の甘味質に近づき、甘味質が改善されることが確認された。 From Table 6, it was confirmed that the addition of brandy absolute approached the granulated sugar-like sweetness and improved the sweetness.
（試験例４）
表７の処方に従い各成分を混合し、前記クエン酸溶液を用いて全量１００ｍＬ、ｐＨ３．０の対照例１５〜２０及び実施例４の各飲料を調製した。
(Test Example 4)
Each component was mixed according to the prescription of Table 7, and the beverages of Control Examples 15 to 20 and Example 4 having a total amount of 100 mL and pH 3.0 were prepared using the citric acid solution.
前記評価基準により、７名の専門パネルが対照例１５（３点）と比較した各飲料の甘味質を判定し、その平均値を求めた。結果を表８に示す。 Based on the evaluation criteria, the 7 expert panels determined the sweetness of each beverage compared to Control 15 (3 points), and determined the average value. The results are shown in Table 8.
表８より、コニャックオイルを添加することによりグラニュー糖様の甘味質に近づき、甘味質が改善されることが確認された。 From Table 8, it was confirmed that the addition of cognac oil approximated the granulated sugar-like sweetness and improved the sweetness.
（試験例５）
表９の処方に従い各成分を混合し、前記クエン酸溶液を用いて全量１００ｍＬ、ｐＨ３．０の対照例２１〜２４及び実施例５の各飲料を調製した。
(Test Example 5)
Each component was mixed according to prescription of Table 9, and each drink of the control examples 21-24 of Example 100 and a total amount of 100 mL and pH 3.0 was prepared using the said citric acid solution.
前記評価基準により、７名の専門パネルが対照例２１（３点）と比較した各飲料の甘味質を判定し、その平均値を求めた。結果を表１０に示す。 Based on the evaluation criteria, the 7 expert panels determined the sweetness of each beverage compared to Control Example 21 (3 points), and the average value was determined. The results are shown in Table 10.
表１０より、ブランデーアブソリュートを添加することによりグラニュー糖様の甘味質に近づき、甘味質が改善されることが確認された。 From Table 10, it was confirmed that the addition of brandy absolute approached the granulated sugar-like sweetness and improved the sweetness.
（試験例６）
表１１の処方に従い各成分を混合し、前記クエン酸溶液を用いて全量１００ｍＬ、ｐＨ３．０の対照例２５〜３０及び実施例６の各飲料を調製した。
(Test Example 6)
Each component was mixed according to the prescription of Table 11, and the beverages of Control Examples 25 to 30 and Example 6 having a total amount of 100 mL and pH 3.0 were prepared using the citric acid solution.
前記評価基準により、７名の専門パネルが対照例２５（３点）と比較した各飲料の甘味質を判定し、その平均値を求めた。結果を表１２に示す。 Based on the evaluation criteria, the 7 expert panels determined the sweetness of each beverage compared to Control Example 25 (3 points), and the average value was determined. The results are shown in Table 12.
表１２より、コニャックオイルを添加することによりグラニュー糖様の甘味質に近づき、甘味質が改善されることが確認された。 From Table 12, it was confirmed that the addition of cognac oil approached the granulated sugar-like sweetness and improved the sweetness.
（実施例７）
硝酸チアミン ５ｍｇ
リン酸リボフラビンナトリウム ５ｍｇ
塩酸ピリドキシン ５ｍｇ
アスコルビン酸ナトリウム ５ｍｇ
ニコチン酸アミド ２５ｍｇ
無水カフェイン ５０ｍｇ
イノシトール １００ｍｇ
アミノエチルスルホン酸 １０００ｍｇ
エリスリトール ５０００ｍｇ
キシリトール １０００ｍｇ
果糖ブドウ糖液糖 １０００ｍｇ
スクラロース ５ｍｇ
アセスルファムカリウム ５ｍｇ
安息香酸ナトリウム ５０ｍｇ
香料 １００ｍｇ
ブランデーアブソリュート ０．１ｍｇ
クエン酸 適量（ｐＨ３．５）
上記成分を精製水に混合溶解し、全量１００ｍＬの飲料を得た。
(Example 7)
Thiamine nitrate 5mg
Riboflavin sodium phosphate 5mg
Pyridoxine hydrochloride 5mg
Sodium ascorbate 5mg
Nicotinamide 25mg
Anhydrous caffeine 50mg
Inositol 100mg
Aminoethylsulfonic acid 1000mg
Erythritol 5000mg
Xylitol 1000mg
Fructose glucose liquid sugar 1000mg
Sucralose 5mg
Acesulfame potassium 5mg
Sodium benzoate 50mg
Fragrance 100mg
Brandy absolute 0.1mg
Citric acid appropriate amount (pH 3.5)
The above components were mixed and dissolved in purified water to obtain a total amount of 100 mL of beverage.
本発明により、ショ糖様の上質の甘味質を有し、低カロリーの飲料を医薬品、医薬部外品及び食品の各分野において提供することが期待される。
According to the present invention, it is expected to provide a sucrose-like high-quality sweetness and a low-calorie beverage in the fields of pharmaceuticals, quasi drugs and foods.
Claims (7)
It is a low-calorie beverage, The beverage according to any one of claims 1 to 6.
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| JP2005178369A JP4548836B2 (en) | 2005-06-17 | 2005-06-17 | High-intensity sweetener-containing beverage |
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| JP2005178369A JP4548836B2 (en) | 2005-06-17 | 2005-06-17 | High-intensity sweetener-containing beverage |
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| JP2010115858A Division JP2010183911A (en) | 2010-05-20 | 2010-05-20 | Beverage containing high-intensity sweetener |
Publications (2)
| Publication Number | Publication Date |
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| JP2006345810A true JP2006345810A (en) | 2006-12-28 |
| JP4548836B2 JP4548836B2 (en) | 2010-09-22 |
Family
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| JP2005178369A Active JP4548836B2 (en) | 2005-06-17 | 2005-06-17 | High-intensity sweetener-containing beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010143827A (en) * | 2008-12-16 | 2010-07-01 | Daiichi Sankyo Healthcare Co Ltd | Low calorie internal solution agent composition |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA3092580A1 (en) | 2018-03-30 | 2019-10-03 | Suntory Holdings Limited | Sweetening composition inducing sweetness response through molecule other than sweet taste receptor (t1r2/t1r3) |
Citations (7)
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|---|---|---|---|---|
| JPS6291162A (en) * | 1985-10-17 | 1987-04-25 | Ajinomoto Co Inc | Aspartame-containing food and drink |
| JPH04222575A (en) * | 1990-07-05 | 1992-08-12 | Cumberland Packing Corp | Strong and artificial sweetening agent composition |
| JPH10265369A (en) * | 1997-03-25 | 1998-10-06 | Taisho Pharmaceut Co Ltd | Liquid agent for internal use having improved taste |
| JPH10262601A (en) * | 1997-03-26 | 1998-10-06 | Sanei Gen F F I Inc | Masking of astringency |
| JP2003144086A (en) * | 2001-11-08 | 2003-05-20 | Ajinomoto Co Inc | Sweetening composition excellent in retaining flavor |
| JP2005015684A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for preparing vegetable flavor |
| JP2005075881A (en) * | 2003-08-29 | 2005-03-24 | T Hasegawa Co Ltd | Flavor composition |
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2005
- 2005-06-17 JP JP2005178369A patent/JP4548836B2/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6291162A (en) * | 1985-10-17 | 1987-04-25 | Ajinomoto Co Inc | Aspartame-containing food and drink |
| JPH04222575A (en) * | 1990-07-05 | 1992-08-12 | Cumberland Packing Corp | Strong and artificial sweetening agent composition |
| JPH10265369A (en) * | 1997-03-25 | 1998-10-06 | Taisho Pharmaceut Co Ltd | Liquid agent for internal use having improved taste |
| JPH10262601A (en) * | 1997-03-26 | 1998-10-06 | Sanei Gen F F I Inc | Masking of astringency |
| JP2003144086A (en) * | 2001-11-08 | 2003-05-20 | Ajinomoto Co Inc | Sweetening composition excellent in retaining flavor |
| JP2005015684A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for preparing vegetable flavor |
| JP2005075881A (en) * | 2003-08-29 | 2005-03-24 | T Hasegawa Co Ltd | Flavor composition |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010143827A (en) * | 2008-12-16 | 2010-07-01 | Daiichi Sankyo Healthcare Co Ltd | Low calorie internal solution agent composition |
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| JP4548836B2 (en) | 2010-09-22 |
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