JP2013078307A - Beverage composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve, in a beverage composition containing a low-calorie sweetener, the quality of taste (peak and depth of sweetness) specific to the low-calorie sweetener to sweetness close to that of sugar.SOLUTION: The sweetness specific to the low-calorie sweetener can be improved to sweetness close to that of sugar by mixing a composite of a lipophilic component and cyclodextrin to the beverage composition containing the low-calorie sweetener.

Description

  The present invention relates to a low calorie sweetener-containing beverage composition with improved sweetness, a method for improving sweetness in a low calorie sweetener-containing beverage composition, and a sweetness improving agent in a low calorie sweetener-containing beverage composition.

  For low-calorie beverages for the purpose of diet etc. (for example, beverages with a total calorie per 100 ml of product of preferably 20 kilocalories or less), sugar alcohol and high sweetness are not added for the purpose of reducing calories. Often only low calorie sweeteners such as sweeteners are blended.

  However, when sweetness is imparted only with a low calorie sweetener, it is difficult to provide a natural sweetness close to sucrose due to the taste (sweetness peak, thickness) peculiar to the low calorie sweetener. There's a problem.

  Patent documents 1 and 2 are mentioned as a prior art aiming at improving sweetness of a low calorie sweetener. Patent Document 1 discloses a technique for improving the aftertaste of sweetness by adding malic acid in a sucralose-containing beverage. Patent Document 2 discloses a technique for imparting richness and umami by combining a collagen peptide and salt in a low calorie dessert food containing a sweetener.

  On the other hand, a technique is known in which lipophilic components such as fats and oils, oil-soluble spice components, and plant sterols are mixed with cyclodextrin in the presence of water to form a complex. This technique has been developed for the purpose of improving the water dispersibility of a lipophilic component and suppressing the taste and aroma having the stimulation of the lipophilic component. For example, Patent Document 3 discloses a complex containing a lipophilic component having a stimulating taste and / or aroma such as bitterness and pungent taste, a plant sterol ester, and a cyclodextrin. This complex can suppress the stimulation of lipophilic components having a pungent taste and / or aroma. Patent Document 4 also discloses a complex of a lipophilic component, a plant sterol or the like, and a cyclodextrin.

Japanese Patent No. 3803305 JP 2011-155870 A International Publication WO2009 / 005005 International publication WO2011 / 074163

  Conventional techniques aimed at improving the sweetness of low calorie sweeteners have not always been satisfactory.

  As described above, conventionally, a complex of a lipophilic component and a cyclodextrin has been developed for the purpose of improving the water dispersibility of the lipophilic component and suppressing the taste and aroma having the stimulation of the lipophilic component. However, the sweet taste improving action of the above complex has not been studied.

  An object of the present invention is to improve a taste characteristic (sweetness peak, thickness) peculiar to a low calorie sweetener to a sweetness close to sucrose in a beverage composition containing a low calorie sweetener.

The present inventors have surprisingly found that a sweetness peculiar to a low calorie sweetener is added to sucrose by blending a lipophilic component and a cyclodextrin complex into a beverage composition containing a low calorie sweetener. It was found that it was possible to improve to near sweetness.
(1) A beverage composition comprising a low calorie sweetener, a complex of a lipophilic component and a cyclodextrin, and water.
(2) The beverage composition according to (1), wherein the low-calorie sweetener contains at least one of sugar alcohol and high-intensity sweetener.
(3) The beverage composition according to (1) or (2), which contains erythritol as a sugar alcohol.
(4) The beverage composition according to any one of (1) to (3), which contains sucralose, acesulfame potassium and aspartame in combination as a high-intensity sweetener.
(5) The beverage according to any one of (1) to (4), which contains a complex containing a plant sterol ester, another lipophilic component, and cyclodextrin as a complex of the lipophilic component and cyclodextrin Composition.
(6) The lipophilic component having an irritating taste and / or aroma as the other lipophilic component in the complex of the lipophilic component and cyclodextrin is described in any one of (1) to (5) Beverage composition.
(7) A solid beverage composition for preparing the beverage composition according to any one of (1) to (6) by mixing with water.
(8) A method for improving sweetness in the beverage composition by further blending a complex of a lipophilic component and cyclodextrin in a beverage composition containing a low calorie sweetener and water.
(9) A food composition comprising a low calorie sweetener and a complex of a lipophilic component and cyclodextrin.
(10) The food composition according to (9), wherein the low-calorie sweetener contains at least one of sugar alcohol and high-intensity sweetener.
(11) The food composition according to (9) or (10), which contains erythritol as a sugar alcohol.
(12) The food composition according to any one of (9) to (11), which contains sucralose, acesulfame potassium and aspartame in combination as a high-intensity sweetener.
(13) The food composition according to any one of (9) to (12), comprising a complex comprising a plant sterol ester, another lipophilic component, and cyclodextrin as a complex of the lipophilic component and cyclodextrin .
(14) The food according to any one of claims 9 to 13, comprising a lipophilic component having an irritating taste and / or aroma as the other lipophilic component in the complex of the lipophilic component and cyclodextrin. Composition.

  ADVANTAGE OF THE INVENTION According to this invention, the drink quality containing a low calorie sweetener can improve the taste quality (sweetness peak, thickness) peculiar to a low calorie sweetener to the sweetness close to sucrose.

<Low calorie sweetener>
Examples of the low calorie sweetener include sugar alcohols and high-intensity sweeteners. More specifically, examples of the sugar alcohol include erythritol, sorbitol, maltol, xylitol, lactitol, maltitol, trehalose and the like, and erythritol is preferable. Examples of the high-intensity sweetener include sucralose, acesulfame potassium, aspartame, thaumatin, stevia, licorice and the like, and sucralose, acesulfame potassium, and aspartame are preferable. It is preferable to use one or more sugar alcohols or high-intensity sweeteners. The high-intensity sweetener is preferably used in combination of two or more, more preferably in combination of sucralose, acesulfame potassium and aspartame.

  The content of the low calorie sweetener is not particularly limited, but the total sugar alcohol content is preferably 400 to 13000 mg per 100 ml of the beverage composition, and the content of the high sweetness sweetener is 100 ml of the beverage composition in total. It is preferably 1 to 45 mg per unit. The beverage composition of the present invention may contain only one of the sugar alcohol and the high-intensity sweetener within this amount range, or may contain both. When the beverage composition of the present invention contains sucralose, acesulfame potassium and aspartame in combination as high-intensity sweeteners, the sucralose content per 100 ml of the beverage composition is 1 to 15 mg, and the acesulfame potassium content is 4 It is preferable that the content of ˜45 mg and aspartame is 2 to 45 mg.

<Complex of lipophilic component and cyclodextrin>
In the present invention, a complex of a lipophilic component and cyclodextrin is used to improve the flavor of the low calorie sweetener.

  Examples of the lipophilic component include fats and oils and components that can be dissolved in the fats and oils. Examples of components that can be dissolved in fats and oils include lipophilic components having a pungent taste and / or aroma, and plant sterol esters. The lipophilic component may be composed of a single component or may be a combination of a plurality of types of components.

  Examples of the fats and oils include fats and oils derived from animals and plants including triacylglycerides, and fats and oils obtained by further processing the fats and oils derived from animals and plants by transesterification, fractionation, hydrogenation, and the like. Specific examples of fats and oils include medium chain fatty acid triacylglycerides. The medium-chain fatty acid triacylglyceride is a triglyceride containing, as its constituent components, a medium-chain fatty acid which is octanoic acid which is a C8 fatty acid or decanoic acid which is a C10 fatty acid.

  A lipophilic component having an irritating taste and / or aroma can be used for the purpose of utilizing various beneficial physiological activities. A lipophilic component having an irritating taste and / or fragrance can be ingested as a beverage composition because the irritating taste and / or fragrance is effectively suppressed by complexing with cyclodextrin. Easy form (International Publication WO2009 / 005005).

  The lipophilic component having an irritating taste and / or aroma typically includes capsaicins, which are one of the lipophilic pungent components. Among these capsaicins, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, vanillyl nonanamide, and vanillyl butyl ether are included. Capsicum extract such as capsicum oleoresin contains a lot of capsaicin and can be suitably used as a raw material containing capsaicins.

  Further, as lipophilic components having a pungent taste and / or fragrance other than capsaicins, (6) -gingerol, (6) -shogaol, gingerone, (8), (10) ) -Pipeline and piperanine, which are pungent components of ginger, pepper, sanshool, which is a pungent component of pepper, and allyl isothiocyanate, which is a pungent component of horseradish, horseradish and mustard. As a raw material containing the pungent component of ginger, pepper and salamander, a pepper extract, a ginger extract and a salamander extract can be preferably used.

  In addition to the pungent component, the lipophilic component having a pungent taste and / or fragrance may be a lipophilic bitter component such as a turmeric extract containing a bitter lipophilic component.

  The plant sterol ester that can be used as a new oil component is a substance obtained by esterifying a fatty acid with a hydroxyl group in the sterol skeleton of the plant sterol. Examples of the method for producing a plant sterol ester include an enzyme method using an enzyme. Examples of the enzymatic method include a method in which a plant sterol ester is obtained by using lipase or the like as a catalyst, mixing plant sterol and fatty acid, and reacting them (at 30 to 50 ° C. for about 48 hours). As another synthetic method, vegetable sterol esters produced from soybeans and the like are esterified by dehydration with fatty acids obtained from rapeseed oil, corn oil, etc. in the presence of a catalyst. The method etc. are mentioned.

  Examples of vegetable sterols include sterols contained in vegetable oils and fats, such as those extracted and refined from vegetable oils such as soybeans, rapeseed, and cottonseed. Specifically, β-sitosterol, campesterol , Stigmasterol, brassicasterol, fucosterol, dimethyl sterol and other vegetable sterols, or a mixture of two or more. For example, soy sterols include 53-56% sitosterol, 20-23% campesterol and 17-21% stigmasterol. As plant sterol, what is marketed as "phytosterol F" (made by Tama Seikagaku Corporation) can also be used.

  The fatty acid may be derived from plants, such as those derived from rapeseed oil or palm oil, or may be derived from animals. For example, fatty acids such as myristic acid, stearic acid, palmitic acid, arachidonic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, palmitooleic acid, lauric acid, etc. .

  Preferred plant sterol esters include plant sterols derived from soybean-derived plant sterols and fatty acids derived from rapeseed oil, and plant sterols derived from soybean and rapeseed-derived plant sterols and palm oil-derived fatty acids. . The former includes “Santosterol NO.3” from Saneigen FFI Co., Ltd., and the latter includes “Plant Sterol Fatty Acid Esters” from Tama Biochemical Co., Ltd.

  The cyclodextrin used in the present invention is a cyclic non-reducing maltooligosaccharide having glucose as a structural unit. As cyclodextrin, any of 6 α-cyclodextrin, 7 β-cyclodextrin, and 8 γ-cyclodextrin can be used, but it is decomposed by human digestive enzymes and soluble in water. Γ-cyclodextrin is preferable because it is high in concentration and easy to use in beverages.

  The blending ratio when combining a plurality of lipophilic components is not particularly limited. When the lipophilic component is a combination of a fat and / or vegetable sterol ester and a lipophilic component having an irritating taste and / or aroma such as capsaicins, an irritating taste such as capsaicins and It is preferable that the total of fats and oils and / or vegetable sterol esters is 30 to 30000 parts by weight with respect to 1 part by weight of the lipophilic component having a fragrance. At this time, at least one should just be used for fats and oils and vegetable sterol ester.

  Combination of fats and oils and vegetable sterol esters in the case of combining fats and oils and vegetable sterol esters to make lipophilic ingredients (including cases where lipophilic ingredients having a pungent taste and / or fragrance are further combined if necessary) The ratio is not particularly limited.

  The complex used in the present invention can be obtained by mixing a lipophilic component and cyclodextrin in the presence of water. This complex is formed by dispersing a lipophilic component in an aqueous system containing water and cyclodextrin. Dispersion can be performed by a homogenization process using a homogenizer or a mixing process using a mixing apparatus having a strong shearing force such as a kneader. The amount of cyclodextrin is, for example, 0.00135 to 135 parts by weight with respect to 1 part by weight of the total amount of the lipophilic component, and preferably 0.00135 to 15 parts by weight when homogenizing with a homogenizer. In addition, the amount of water that is allowed to coexist when the complex is produced is preferably 0.01 to 100 parts by weight, for example, 0.1 to 10 parts by weight with respect to 1 part by weight of cyclodextrin. More preferred. Moreover, when manufacturing the composite_body | complex of this invention, mixing is preferably 40-90 degreeC, More preferably, it is good to carry out by heating at 50-85 degreeC.

More specifically, the complex of the present invention can be produced by any of the following methods (1) to (3), but the lipophilic component has a stimulating taste and / or fragrance. In the case where an oily component is included, the method (1) is particularly preferable for more effectively suppressing the taste and aroma.
(1) A mixture containing cyclodextrin and water is prepared, and the lipophilic component is mixed with the mixture. When the lipophilic component includes a plurality of types of components, the plurality of lipophilic components are mixed and dissolved in advance before mixing with the mixture.
(2) When the lipophilic component contains a fat and / or plant sterol ester and a lipophilic component having an irritating taste and / or fragrance, cyclodextrin, water and fat and / or plant sterol ester are added. A mixture is prepared, and an oleophilic component having an irritating taste and / or aroma and water are mixed into the mixture.
(3) When the lipophilic component contains fat and / or plant sterol ester and a lipophilic component having an irritating taste and / or fragrance, the lipophilic component having an irritating taste and / or fragrance In addition, a mixture containing cyclodextrin is prepared, and water and fats and / or plant sterol esters are mixed into the mixture.

  Of these methods, the method (1) will be described in more detail as follows.

  In the case of dissolving a plurality of lipophilic components, the mixture of the plurality of lipophilic components may be heated to 40 to 80 ° C, preferably 50 to 70 ° C and dissolved. Alternatively, when fats and oils and / or plant sterol esters and lipophilic components having an irritating taste and / or fragrance are dissolved, the fats and oils and / or plant sterol esters are preliminarily set to 40 to 80 ° C., preferably 50 to 50 ° C. The mixture may be heated to 70 ° C., and an oleophilic component having an irritating taste and / or aroma may be added and dissolved.

  In the step of preparing the mixture containing cyclodextrin and water, the amount of cyclodextrin and water is not particularly limited as long as it can form a complex later. For example, the amount of cyclodextrin is the amount of the lipophilic component. The amount is 0.00135 to 135 parts by weight relative to 1 part by weight of the total amount, and preferably 0.00135 to 15 parts by weight when homogenizing with a homogenizer. Moreover, as the quantity of water, it is 0.01-100 weight part with respect to 1 weight part of cyclodextrins, for example, and it is preferable that it is 0.1-10 weight part.

  In the step of mixing the lipophilic component into the mixture, mixing is performed until a complex is formed. The composite formed in this manner is precipitated as a granular material under water when the mixing is stopped and left to stand for a while. The mixing here is preferably a homogenization process using a homogenizer or a mixing process using a mixing device having a strong shearing force such as a kneader when these are firmly kneaded to form a composite.

The obtained composite can be in any form, and can be made into a powder or granule by using, for example, an excipient. Further, it may be in the form of a liquid or paste that is dispersed or emulsified in a solvent such as water.
The resulting composite can be dispersed in the beverage.

  The content of the complex in the beverage composition of the present invention is not particularly limited, but preferably the complex is 6.5 to 7000 parts by weight with respect to 100 parts by weight of the low calorie sweetener. When the low-calorie sweetener contains a sugar alcohol, the complex is preferably 6.5 to 70 parts by weight with respect to 100 parts by weight of the sugar alcohol. When the low-calorie sweetener contains a high-intensity sweetener, the complex is preferably 200 to 7000 parts by weight with respect to 100 parts by weight of the high-intensity sweetener.

  The contents of the complex of the lipophilic component and cyclodextrin in the present invention and the beverage composition containing the same include the contents described in International Publication WO2009 / 005005 and International Publication WO2011 / 074163.

<Beverage composition>
The first embodiment of the present invention relates to a beverage composition containing a low calorie sweetener, a complex of a lipophilic component and a cyclodextrin, and water.

  Suitable ranges for the amount of low calorie sweetener in the beverage composition are as described above. A suitable range for the amount of complex is as described above as a relative amount to the low calorie sweetener.

  The beverage composition of the present invention comprises acidulants such as DL-malic acid, pH buffering agents such as trisodium citrate and sodium gluconate, calcium lactate, L-carnitine, and a salt of L-carnitine (for example, L-carnitine L -An arbitrary physiologically active ingredient and functional ingredient acceptable as a beverage such as tartrate, L-carnitine fumarate, etc.) and L-citrulline can be contained.

  In addition to the above components, other components acceptable as a beverage may be appropriately blended in the beverage composition of the present invention. Other ingredients acceptable as beverages include sweeteners other than low calorie sweeteners, cyclic oligosaccharides, acidulants, thickeners, vitamins, fragrances, spice extracts, antioxidants, emulsifiers and the like.

  Examples of sweeteners other than the low-calorie sweetener include sugars such as sucrose, fructose, glucose, liquid sugar, and honey. However, it is preferable that sweeteners other than the low calorie sweetener are not included.

  Examples of the sour agent include citric acid, gluconic acid, tartaric acid, lactic acid, phosphoric acid, and salts thereof in addition to malic acid.

  As thickeners, gellan gum, fermented cellulose, xanthan gum, gum arabic, tamarind gum, guar gum, locust bean gum, karaya gum, tara gum, agar, gelatin, pectin, soybean polysaccharide, CMC (carboxymethylcellulose), carrageenan, microcrystalline cellulose And thickening polysaccharides such as propylene glycol alginate.

  Vitamins include vitamin C, vitamin B1, vitamin B6, vitamin E, niacin, inositol and the like.

  Examples of the antioxidant include vitamin C, vitamin E, enzyme-treated rutin, catechin and the like.

  Examples of the emulsifier include glycerin fatty acid ester, lecithin, vegetable sterol, and saponin.

  In the beverage composition of the present invention, the water contains the low-calorie sweetener, the complex of the lipophilic component and the cyclodextrin, and the other components that are optionally added from the beverage composition of the present invention. The removed part is configured.

  The beverage composition of the present invention is typically an acidic beverage composition having a pH value of less than 4.0 at room temperature (20 ° C.).

  The beverage composition of the present invention can be provided as a product in a state of being contained in a suitable container. Although the kind and capacity | capacitance of a container are not specifically limited, The can of a capacity | capacitance of 100 ml-500 ml and a PET bottle are mentioned typically.

  The beverage composition of the present invention is, for example, blended with necessary raw materials, has a pH of less than 4.0, is heated to 65 ° C. to 100 ° C., is sterilized, and is heat sterilized by filling and sealing the container. It can be manufactured as a containerized beverage.

<Solid beverage composition>
A second embodiment of the present invention relates to a solid beverage composition for preparing a beverage composition by mixing with water, comprising a low calorie sweetener and a complex of a lipophilic component and a cyclodextrin. .

  The solid beverage composition of the present invention is preferably a composition capable of preparing the beverage composition according to the first embodiment of the present invention described above by mixing with water. The solid beverage composition of the present invention can be provided as a kit combined with a document indicating the amount of water to be mixed.

  The solid beverage composition of the present invention can be in any form such as powder, granule, tablet and the like.

  In the solid beverage composition of the present invention, the content of the low calorie sweetener is set to such an amount that the content in the beverage composition after mixing with water is the content exemplified in the <low calorie sweetener> column. It is preferable that

  The content of the complex of the lipophilic component and cyclodextrin in the solid beverage composition of the present invention relative to the low calorie sweetener is exemplified in the section <Complex of lipophilic component and cyclodextrin> It is preferably a content with respect to a low calorie sweetener. That is, it is preferable that it is a composition which can prepare the drink composition of each above-mentioned suitable aspect by mixing with water. When each component in the solid beverage composition of the present invention is mixed with a predetermined amount of water, the beverage composition according to the first embodiment of the present invention described above or the beverage composition of each preferred embodiment is prepared. It is preferable that it is contained in an amount and a mixing ratio that can be obtained.

  The solid beverage composition of the present invention preferably contains components other than water of the beverage composition according to the first embodiment of the present invention, and is further formulated into a powder, granule, tablet or the like form. In addition, an appropriate formulation component such as an excipient may be contained. For example, if it is in the form of granules, it may be produced by a method such as fluidized bed granulation using maltose or the like as a base material, and if it is in the form of tablets, powder or lactose added as an excipient, etc. The granulated product may be manufactured by a method such as compression forming.

  The solid beverage composition of the present invention can also be provided as a food composition that can be ingested in any form such as powder, granules, tablets, etc. without mixing with water. Even in the form of the food composition, the sweetness-improving effect of the low calorie sweetener by the complex of the lipophilic component and the cyclodextrin can be obtained at the time of ingestion.

<Method of improving sweetness>
3rd embodiment of this invention improves the sweetness in the said drink composition by further mix | blending the complex of a lipophilic component and a cyclodextrin in the drink composition containing a low calorie sweetener and water. Regarding the method.

  The beverage composition targeted by the method of the present invention is not particularly limited as long as it contains a low calorie sweetener and water. The content of the low-calorie sweetener per 100 ml of the beverage composition targeted by the method of the present invention is preferably the amount exemplified in the <low-calorie sweetener> column.

  What is necessary is just to determine suitably the compounding quantity of the composite_body | complex of a lipophilic component and a cyclodextrin according to content of the low calorie sweetener in a drink composition. In the method of the present invention, the compounding amount of the complex of lipophilic component and cyclodextrin with respect to the low calorie sweetener in the beverage composition is exemplified in the column of <Complex of lipophilic component and cyclodextrin> It is preferable that it is the same amount as content with respect to the low calorie sweetener in the drink composition which concerns on 1st embodiment of invention. That is, the third embodiment can be suitably achieved by prescribing the beverage composition of each of the above-described preferred modes so as to be prepared.

<Sweet improver>
4th embodiment of this invention is related with the sweet taste improving agent of the drink composition containing the low calorie sweetener and water which contain the complex of an oil-based component and cyclodextrin as an active ingredient.

  The beverage composition targeted by the sweet taste improving agent of the present invention is not particularly limited as long as it contains a low calorie sweetener and water. The content of the low-calorie sweetener per 100 ml of the beverage composition targeted by the sweet taste improving agent of the present invention is preferably the amount exemplified in the <low-calorie sweetener> column.

  What is necessary is just to determine suitably content of the complex of an oil-based component and cyclodextrin in the sweet taste improving agent of this invention according to content of the low calorie sweetener in a drink composition. The content of the complex with respect to the low calorie sweetener in the beverage composition in the sweet taste improving agent of the present invention is exemplified in the section <Complex of lipophilic component and cyclodextrin> in the first embodiment of the present invention. It is preferable to set the amount to be the same as the content with respect to the low calorie sweetener in the beverage composition according to the embodiment.

  Complex * 1, complex * 2, and complex * 3 were prepared in advance by the following procedures before preparing the beverage composition.

  The spice extract was added to the edible oil and fat and dissolved by heating at 60 ° C. with stirring. Separately, cyclodextrin and 60 ° C. water were mixed to prepare a mixture. Edible fats and oils in which the above-mentioned spice extract was dissolved were added to this mixture, and kneaded for 10 minutes using a mortar at 60 ° C. to produce composites * 1, * 2. The complex * 3 was produced by adding edible fats and oils to a mixture of cyclodextrin and water prepared as described above and kneading the mixture as described above.

  Details of the sweetener * 2 and sweetener * 3 are as shown in Table 3.

According to the formulation shown in Table 1, predetermined materials were mixed and dissolved, and Examples 1 to 4 and Comparative Example 1 were prepared as beverage composition samples. In Table 1, the “remaining amount” of water indicates that the beverage composition is 100 ml.
The pH value was measured at 20 ° C.

  Each composition was organoleptically evaluated by 12 panelists, and the characteristics of flavor quality including sweetness of each composition were summarized. The results are shown in Table 1.

  The beverage composition of Comparative Example 1 containing a low-calorie sweetener does not have a thick taste and feels sweet. It can be seen that even if cyclodextrin is added in a state where it is not complexed with a lipophilic component, a sweet taste improving effect cannot be obtained.

  On the other hand, thickness is provided to a taste by mix | blending fats and oils-cyclodextrin complex, and natural sweet taste is sensed (Examples 1-4). Even when only sucralose was used as a sweetener, it was confirmed that the same effect was achieved by blending an oil-cyclodextrin complex (Example 2).

  Moreover, the sweet taste was improved, and at the same time, a beverage composition having high flavor quality in which the pungent taste of chili was not felt by the oil-cyclodextrin complex (Examples 1 to 3) was obtained. Moreover, the highest sweet taste improvement effect was acquired by using erythritol, sucralose, acesulfame potassium, and aspartame as a low-calorie sweetener (Examples 1 and 3).

  According to the formulation shown in Table 4, predetermined materials were mixed to prepare a powdered solid beverage composition, which was quantitatively filled into a bag and sealed, and Examples 5 to 8 were prepared as container-packed solid beverage compositions.

  Each composition was dissolved in water and subjected to sensory evaluation as a beverage composition sample, and the characteristics of flavor quality including sweetness of each composition were summarized. The results are shown in Table 5. In Table 5, the “remaining amount” of water indicates that the beverage composition is 100 ml.

Claims (14)

  A beverage composition comprising a low calorie sweetener, a complex of a lipophilic component and a cyclodextrin, and water.   The beverage composition according to claim 1, wherein the low-calorie sweetener contains at least one of sugar alcohol and high-intensity sweetener.   The beverage composition according to claim 1 or 2, comprising erythritol as a sugar alcohol.   The beverage composition according to any one of claims 1 to 3, comprising sucralose, acesulfame potassium and aspartame in combination as a high-intensity sweetener.   The beverage composition according to any one of claims 1 to 4, comprising a complex comprising a plant sterol ester, another lipophilic component and cyclodextrin as a complex of the lipophilic component and cyclodextrin.   The beverage composition according to any one of claims 1 to 5, comprising a lipophilic component having an irritating taste and / or aroma as the other lipophilic component in the complex of the lipophilic component and cyclodextrin. object.   The solid drink composition for preparing the drink composition of any one of Claims 1-6 by mixing with water.   A method for improving sweetness in a beverage composition by further blending a complex of a lipophilic component and a cyclodextrin in a beverage composition containing a low calorie sweetener and water.   A food composition comprising a low calorie sweetener and a complex of a lipophilic component and a cyclodextrin.   The food composition according to claim 9, comprising one or more sugar alcohols and high-intensity sweeteners as low-calorie sweeteners.   The food composition according to claim 9 or 10, which contains erythritol as a sugar alcohol.   The food composition according to any one of claims 9 to 11, comprising sucralose, acesulfame potassium and aspartame in combination as a high-intensity sweetener.   The food composition according to any one of claims 9 to 12, comprising a complex comprising a plant sterol ester, another lipophilic component and cyclodextrin as a complex of the lipophilic component and cyclodextrin.   The food composition according to any one of claims 9 to 13, comprising a lipophilic component having an irritating taste and / or aroma as the other lipophilic component in the complex of the lipophilic component and cyclodextrin. object.