JP2015006167A - Carbon acid beverage - Google Patents
Carbon acid beverage Download PDFInfo
- Publication number
- JP2015006167A JP2015006167A JP2014102097A JP2014102097A JP2015006167A JP 2015006167 A JP2015006167 A JP 2015006167A JP 2014102097 A JP2014102097 A JP 2014102097A JP 2014102097 A JP2014102097 A JP 2014102097A JP 2015006167 A JP2015006167 A JP 2015006167A
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- hexenol
- cis
- sucralose
- trans
- 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 abstract description 8
- 239000002253 acid Substances 0.000 title abstract description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 title abstract 4
- 229910052799 carbon Inorganic materials 0.000 title abstract 4
- 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 abstract description 29
- ZCHHRLHTBGRGOT-SNAWJCMRSA-N (E)-hex-2-en-1-ol Chemical compound CCC\C=C\CO ZCHHRLHTBGRGOT-SNAWJCMRSA-N 0.000 claims abstract description 28
- 241000544066 Stevia Species 0.000 claims abstract description 28
- 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 abstract description 27
- 239000004376 Sucralose Substances 0.000 claims abstract description 26
- 235000019408 sucralose Nutrition 0.000 claims abstract description 26
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 claims abstract description 23
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 17
- 239000003765 sweetening agent Substances 0.000 claims abstract description 17
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
- UFLHIIWVXFIJGU-UHFFFAOYSA-N hex-3-en-1-ol Natural products CCC=CCCO UFLHIIWVXFIJGU-UHFFFAOYSA-N 0.000 claims abstract description 12
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 claims abstract description 12
- ZCHHRLHTBGRGOT-PLNGDYQASA-N (z)-hex-2-en-1-ol Chemical compound CCC\C=C/CO ZCHHRLHTBGRGOT-PLNGDYQASA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000014171 carbonated beverage Nutrition 0.000 claims description 53
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 18
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 abstract 1
- 230000002787 reinforcement Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 5
- BBMCTIGTTCKYKF-UHFFFAOYSA-N 1-heptanol Chemical compound CCCCCCCO BBMCTIGTTCKYKF-UHFFFAOYSA-N 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
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- 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 3
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- 150000001875 compounds Chemical class 0.000 description 3
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- 239000011550 stock solution Substances 0.000 description 3
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- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- 239000000654 additive Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
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- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 description 2
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- 239000004615 ingredient Substances 0.000 description 2
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- QSRAJVGDWKFOGU-WBXIDTKBSA-N rebaudioside c Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]1(CC[C@H]2[C@@]3(C)[C@@H]([C@](CCC3)(C)C(=O)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)CC3)C(=C)C[C@]23C1 QSRAJVGDWKFOGU-WBXIDTKBSA-N 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
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- NIONDZDPPYHYKY-SNAWJCMRSA-N (2E)-hexenoic acid Chemical compound CCC\C=C\C(O)=O NIONDZDPPYHYKY-SNAWJCMRSA-N 0.000 description 1
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- UFLHIIWVXFIJGU-ONEGZZNKSA-N (E)-hex-3-en-1-ol Chemical compound CC\C=C\CCO UFLHIIWVXFIJGU-ONEGZZNKSA-N 0.000 description 1
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-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
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- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E 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]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 RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp 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]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 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
- -1 α-glucosyl stevioside Chemical compound 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、異性化糖、砂糖、スクラロースまたはステビア抽出物を含有する炭酸飲料に関する。 The present invention relates to a carbonated beverage containing isomerized sugar, sugar, sucralose or stevia extract.
嗜好性を高めるため、飲料には様々な甘味料が配合されている。従来から使用されている砂糖や異性化糖の他、カロリー低減のため糖アルコール（エリスリトール、マルチトール、キシリトール、ソルビトールなど）や高甘味度甘味料（アセスルファムカリウム、スクラロース、ステビア抽出物、アスパルテームなど）も配合されることが多くなっている。 In order to improve palatability, various sweeteners are blended in the beverage. In addition to conventional sugar and isomerized sugar, sugar alcohols (erythritol, maltitol, xylitol, sorbitol, etc.) and high-intensity sweeteners (acesulfame potassium, sucralose, stevia extract, aspartame, etc.) are used to reduce calories. Is often added.
しかし、それらの甘味料の中でも砂糖または異性化糖またはスクラロースまたはステビア抽出物などを飲料に配合すると、甘味の後味が残り風味のキレが悪いという課題があった。
これまでに、スクラロースやステビア抽出物を含む高甘味度甘味料の後味を改善する方法として、ヘスペリジンの配合（特許文献１）、ルチンの配合（特許文献２）、焙煎コーヒーの配合（特許文献３）、ブランデーアブソリュートの配合（特許文献４）、アマレット様フレーバーの配合（特許文献５）、α−テルピネオールやシネオールの配合（特許文献６）、などが知られている。
しかし、炭酸飲料の場合は炭酸自体による爽快感のため、ある程度の後味が改善される一方、先行技術による改善効果の上積みは難しかった。また、これらの先行技術を使用した場合、甘味自体が強くなるデメリットがある他、配合成分自体の風味によって炭酸飲料特有の爽快感が失われてしまうという課題があった。
一方、近年、ストレス軽減や疲労回復成分として青葉の香りを有する香気成分ｃｉｓ−３−ヘキセノール（青葉アルコール）、ｔｒａｎｓ−２−ヘキセナール（青葉アルデヒド）などが知られており（非特許文献１）、いろいろな応用事例が報告されている（例えば、特許文献７、特許文献８参照）。しかし、これら先行文献には、本発明の特定の甘味料を配合した炭酸飲料へ添加した際の、風味の改良効果は記載されていない。
However, among these sweeteners, when sugar, isomerized sugar, sucralose, stevia extract, or the like is blended in the beverage, there is a problem that the aftertaste of sweetness remains and the sharpness of the flavor is poor.
So far, as a method for improving the aftertaste of high-intensity sweeteners containing sucralose and stevia extract, hesperidin (Patent Document 1), rutin (Patent Document 2), roasted coffee (Patent Document) 3) Blending of brandy absolute (patent document 4), blending of amaret-like flavor (patent document 5), blending of α-terpineol and cineol (patent document 6), etc. are known.
However, in the case of carbonated beverages, the aftertaste is improved to some extent due to the refreshing feeling of carbonic acid itself, but it has been difficult to accumulate the improvement effect by the prior art. In addition, when these prior arts are used, there are disadvantages that sweetness itself becomes strong, and there is a problem that the refreshing feeling peculiar to carbonated beverages is lost due to the flavor of the blended ingredients themselves.
On the other hand, in recent years, fragrance components cis-3-hexenol (green leaf alcohol), trans-2-hexenal (green leaf aldehyde) having a scent of green leaf as stress reduction and fatigue recovery components are known (Non-patent Document 1), Various application examples have been reported (see, for example, Patent Document 7 and Patent Document 8). However, these prior documents do not describe the effect of improving the flavor when added to a carbonated beverage containing the specific sweetener of the present invention.
本発明は、異性化糖、砂糖、スクラロースまたはステビア抽出物を配合し、後味のキレが改善しながらも甘味を強めることのない炭酸飲料を提供することを課題とする。 An object of the present invention is to provide a carbonated beverage that contains isomerized sugar, sugar, sucralose, or stevia extract and does not enhance sweetness while improving aftertaste sharpness.
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、異性化糖、砂糖、スクラロースまたはステビア抽出物を含有する炭酸飲料において、意外なことに、青葉の香りの香気成分を配合することにより後味のキレを改善しながらも甘味を抑え、さらに意外にも爽快感を強化できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors surprisingly incorporated a fragrance component of a green leaf fragrance in a carbonated beverage containing isomerized sugar, sugar, sucralose or stevia extract. As a result, it was found that sweetness can be suppressed while improving the aftertaste sharpness, and the refreshing feeling can be unexpectedly enhanced, and the present invention has been completed.
すなわち、本発明は、
（１）（ａ）異性化糖、砂糖、スクラロース及びステビア抽出物の群から選ばれる少なくとも１種の甘味料、及び（ｂ）青葉の香りを有する香気成分を含有することを特徴とする炭酸飲料、
（２）（ｂ）の青葉の香りを有する香気成分が、ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、及びｃｉｓ−２−ヘキセノールの群から選ばれる少なくとも１種である、（１）に記載の炭酸飲料、
（３）（ａ）成分の含有量が、甘味度換算で炭酸飲料１００ｍｌあたり砂糖４ｇ相当以上である（１）又は（２）に記載の炭酸飲料、
（４）ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、及びｃｉｓ−２−ヘキセノールの群から選ばれる少なくとも１種を０．５４ｐｐｍ以上含有する（２）又は（３）に記載の炭酸飲料、
（５）ｐＨが３．０〜５.０である（１）〜（４）の何れかに記載の炭酸飲料、
（６）異性化糖、砂糖、スクラロース及びステビア抽出物の群から選ばれる少なくとも１種の甘味料を含有する炭酸飲料において、青葉の香りを有する香気成分を添加することで、前記炭酸飲料の風味を改良する方法、
である。
That is, the present invention
(1) (a) at least one sweetener selected from the group consisting of isomerized sugar, sugar, sucralose and stevia extract, and (b) a carbonated beverage characterized by containing an aroma component having a scent of green leaves ,
(2) The aromatic component having a green leaf scent of (b) is at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol The carbonated drink according to (1),
(3) The carbonated beverage according to (1) or (2), wherein the content of component (a) is equivalent to 4 g or more of sugar per 100 ml of carbonated beverage in terms of sweetness,
(4) (2) or (3) containing 0.54 ppm or more of at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol Carbonated beverages,
(5) The carbonated drink according to any one of (1) to (4), wherein the pH is 3.0 to 5.0,
(6) In a carbonated beverage containing at least one sweetener selected from the group of isomerized sugar, sugar, sucralose and stevia extract, the flavor of the carbonated beverage is obtained by adding an aroma component having a scent of green leaves. How to improve,
It is.
本発明は、異性化糖、砂糖、スクラロースまたはステビア抽出物を含有する炭酸飲料に青葉の香りを有する香気成分を配合することにより、これら甘味料の後味を改善し、甘味を抑え、さらに爽快感を強化した炭酸飲料の提供が可能となった。 The present invention improves the aftertaste of these sweeteners, suppresses the sweetness, further reduces the sweetness, by blending a fragrance component having a green leaf scent into a carbonated beverage containing isomerized sugar, sugar, sucralose or stevia extract. It became possible to provide carbonated beverages with enhanced strength.
本発明の炭酸飲料は、異性化糖、砂糖、スクラロース及びステビア抽出物の群から選ばれる少なくとも１種の甘味料と、青葉の香りを有する香気成分を含有するものである。
本発明において用いられる異性化糖とは、でん粉をアミラーゼ等の酵素又は酸により加水分解して得られた糖液を、酵素又はアルカリにより異性化したぶどう糖又は果糖を主成分とする液状の糖であり、果糖ぶどう糖液糖やぶどう糖果糖液糖などとも呼ばれる。本発明の炭酸飲料における異性化糖の含有量は１〜４０ｗ/ｖ％（以下、単に「％」という）であるが、本発明においては異性化糖の甘味と後味をより強く感じる５％以上の含有量で実施する意義が大きい。また、上限値は好ましくは２５％である。４０％を超えると異性化糖自体の甘みが強くなり、好ましくないことがある。
The carbonated beverage of the present invention contains at least one sweetener selected from the group consisting of isomerized sugar, sugar, sucralose and stevia extract, and an aroma component having a scent of green leaves.
The isomerized sugar used in the present invention is a liquid sugar mainly composed of glucose or fructose isomerized by enzyme or alkali, obtained by hydrolyzing starch with an enzyme such as amylase or acid. Yes, it is also called fructose glucose liquid sugar or glucose fructose liquid sugar. The content of isomerized sugar in the carbonated beverage of the present invention is 1 to 40 w / v% (hereinafter simply referred to as “%”), but in the present invention, 5% or more in which the sweetness and aftertaste of isomerized sugar are more strongly felt. The significance of carrying out with the content of is great. The upper limit is preferably 25%. If it exceeds 40%, the sweetness of the isomerized sugar itself becomes strong, which may be undesirable.
本発明の炭酸飲料における砂糖の含有量は、１〜４０％であるが、本発明においては砂糖の甘味と後味をより強く感じる５％以上の含有量で実施する意義が大きい。また、上限値は好ましくは２５％である。４０％を超えると砂糖自体の甘みが強くなり、好ましくないことがある。 The content of sugar in the carbonated beverage of the present invention is 1 to 40%, but in the present invention, it is significant to carry out at a content of 5% or more that gives a stronger sense of sweetness and aftertaste of sugar. The upper limit is preferably 25%. If it exceeds 40%, the sweetness of the sugar itself becomes strong, which may be undesirable.
本発明において用いられるスクラロースは、４，１’，６’−トリクロロガラクトスクロースを指し、砂糖の約６００倍の甘味の高甘味度甘味料である。本発明の炭酸飲料におけるスクラロースの含有量は、３〜７００ｗ/ｖｐｐｍ（以下、単に「ｐｐｍ」という）であるが、本発明においてはスクラロースの甘味と後味をより強く感じる１５ｐｐｍ以上の含有量で実施する意義が大きい。また、上限値は好ましくは５００ｐｐｍである。７００ｐｐｍを超えるとスクラロース自体の甘みが強くなり、好ましくないことがある。 Sucralose used in the present invention refers to 4,1 ', 6'-trichlorogalactosucrose and is a high-intensity sweetener that is about 600 times sweeter than sugar. The content of sucralose in the carbonated beverage of the present invention is 3 to 700 w / vppm (hereinafter simply referred to as “ppm”). Significant to do. The upper limit is preferably 500 ppm. If it exceeds 700 ppm, the sweetness of sucralose itself becomes strong, which may be undesirable.
本発明で用いるステビア抽出物としては、天然のステビア抽出物の他にこれらの糖転移物も含まれ、例えばリバウディオサイドＡ、リバウディオサイドＢ、リバウディオサイドＣ、リバウディオサイドＤ、リバウディオサイドＥおよびα−グルコシルステビオシドが挙げられる。本発明の炭酸飲料におけるステビア抽出物の含有量は、１０〜２０００ｐｐｍであるが、本発明においてはステビア抽出物の甘味と後味をより強く感じる５０ｐｐｍ以上の含有量で実施する意義が大きい。また、上限値は好ましくは１５００ｐｐｍである。２０００ｐｐｍを超えるとステビア抽出物自体の甘みが強くなり、好ましくないことがある。 Stevia extract used in the present invention includes these sugar transfer products in addition to natural stevia extract. For example, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudio Side E and α-glucosyl stevioside are mentioned. The content of the stevia extract in the carbonated beverage of the present invention is 10 to 2000 ppm. However, in the present invention, it is significant to carry out with a content of 50 ppm or more that feels the sweetness and aftertaste of stevia extract more strongly. The upper limit is preferably 1500 ppm. If it exceeds 2000 ppm, the sweetness of the stevia extract itself becomes strong, which may be undesirable.
これら甘味料は、本発明の炭酸飲料に１種を含有させるだけでなく、２種以上を適宜組み合わせて含有させても良い。本発明の甘味料の組成としては、甘味度換算で炭酸飲料１００ｍｌあたり砂糖４ｇ相当以上となる組成であれば、どのような組成であっても適用できる。本発明における甘味度とは、甘味の強度を指し、一般的に砂糖を１とした甘味度は異性化糖：１．０、スクラロース：６００、ステビア抽出物：１００〜２００である。 These sweeteners may be contained not only in the carbonated beverage of the present invention but also in an appropriate combination of two or more. As a composition of the sweetener of the present invention, any composition can be applied as long as it is a composition equivalent to 4 g or more of sugar per 100 ml of carbonated beverage in terms of sweetness. The sweetness in the present invention refers to the intensity of sweetness, and the sweetness with sugar as 1 is generally isomerized sugar: 1.0, sucralose: 600, stevia extract: 100-200.
本発明の飲料における「青葉の香りを有する香気成分」とは、炭素数が６個で揮発性を呈する化合物（ｃｉｓ−３−ヘキセノール（青葉アルコール）、ｔｒａｎｓ−２−ヘキセナール（青葉アルデヒド）、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノール、ｃｉｓ−３−ヘキセナール、ｔｒａｎｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセン酸、ｔｒａｎｓ−３−ヘキセナール、ｎ−ヘキサノール、ｎ−ヘキサナール）とそのエステルなどが挙げられる。これらは、青葉の香り（みどりの香り）として公知の成分である。これら成分のうち、本発明の効果の点から好ましいはｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールである。 In the beverage of the present invention, “aroma component having scent of green leaf” is a compound having 6 carbon atoms and exhibiting volatility (cis-3-hexenol (green leaf alcohol), trans-2-hexenal (green leaf aldehyde), trans). -2-hexenol, cis-2-hexenol, cis-3-hexenal, trans-3-hexenol, trans-2-hexenoic acid, trans-3-hexenal, n-hexanol, n-hexanal) and their esters. It is done. These are components known as green leaf scents (green scents). Among these components, cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol are preferable from the viewpoint of the effect of the present invention.
本発明の炭酸飲料における青葉の香りを有する香気成分の含有量は、０.０１ｐｐｍ〜１０００ｐｐｍ、好ましくは０.１ｐｐｍ〜５００ｐｐｍ、特に好ましくは０.５４ｐｐｍ〜１３５ｐｐｍである。また、本発明の炭酸飲料中の青葉の香りを有する香気成分の含有量は、砂糖または異性化糖１質量部に対して通常1×10-7〜5×10-3質量部で、好ましくは1×10-6〜1×10-3質量部である。また、スクラロース１質量部に対して通常1×10-4〜５質量部で、好ましくは1×10-3〜1質量部で、ステビア抽出物１質量部に対して通常3×10-4〜15質量部で、好ましくは3×10-3〜3質量部である。これらの配合量未満であると、後味のキレの改善効果が充分でないことがあるためである。 Content of the aromatic component which has the scent of a green leaf in the carbonated beverages of this invention is 0.01 ppm-1000 ppm, Preferably it is 0.1 ppm-500 ppm, Most preferably, it is 0.54 ppm-135 ppm. In addition, the content of the aroma component having a green leaf scent in the carbonated beverage of the present invention is usually 1 × 10 −7 to 5 × 10 −3 parts by mass with respect to 1 part by mass of sugar or isomerized sugar, preferably 1 × 10 −6 to 1 × 10 −3 parts by mass. Further, it is usually 1 × 10 −4 to 5 parts by mass, preferably 1 × 10 −3 to 1 part by mass with respect to 1 part by mass of sucralose, and usually 3 × 10 −4 to 1 part by mass with stevia extract. 15 parts by mass, preferably 3 × 10 −3 to 3 parts by mass. It is because the effect of improving aftertaste sharpness may not be sufficient when the amount is less than these amounts.
本発明の炭酸飲料のｐＨは、特に限定されず、例えば、２.５〜７.０である。風味の観点からは低ｐＨであることが好ましく、更に好ましくはｐＨ３．０〜５.０である。本発明の炭酸飲料のｐＨ調整は、通常使用されるｐＨ調整剤を使用することができる。具体的なｐＨ調整剤としては、クエン酸、リンゴ酸、酒石酸、コハク酸、乳酸、酢酸、マレイン酸、グルコン酸、アスパラギン酸、アジピン酸、グルタミン酸、フマル酸等の有機酸およびそれらの塩類、塩酸等の無機酸、水酸化ナトリウム等の無機塩基等が挙げられる。 The pH of the carbonated beverage of the present invention is not particularly limited, and is, for example, 2.5 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably pH 3.0 to 5.0. For the pH adjustment of the carbonated beverage of the present invention, a commonly used pH adjuster can be used. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide and the like.
更に、本発明の炭酸飲料には、本発明の効果を損なわない範囲で、抗酸化剤、着色料、香料、矯味剤、界面活性剤、増粘剤、安定剤、保存料、甘味料、酸味料等の添加物を適宜配合することができる。 Furthermore, in the carbonated beverage of the present invention, an antioxidant, a colorant, a fragrance, a corrigent, a surfactant, a thickener, a stabilizer, a preservative, a sweetener, a sour taste, and the like as long as the effects of the present invention are not impaired. Additives such as additives can be blended as appropriate.
本発明の炭酸飲料は、従来公知の方法により製造することができる。例えば、水に、砂糖または異性化糖またはスクラロースまたはステビア抽出物および青葉の香りを有する香気成分を添加し、更に所望により前述した他の成分を添加して攪拌し、炭酸飲料原液を調製する。そして、必要に応じてｐＨの調整や加熱殺菌をしてから冷却した後、ガス圧が所定の範囲、例えば、０.２〜４.０ｋｇ／ｃｍ2になるように炭酸ガスをガス封入（カーボネーション）し、容器に充填して、殺菌する工程により製造することができる。なお、炭酸飲料の製法には、プレミックス法とポストミックス法とがあるが、本発明においてはいずれを採用してもよい。 The carbonated beverage of the present invention can be produced by a conventionally known method. For example, sugar, isomerized sugar, sucralose or stevia extract and an aroma component having a green leaf fragrance are added to water, and the other components described above are further added as desired, followed by stirring to prepare a carbonated beverage stock solution. Then, after cooling after adjusting the pH or heat sterilization as necessary, carbon dioxide gas is sealed so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm 2 (carbon dioxide). Nation), filling the container, and sterilizing. In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, you may employ any in this invention.
以下に、実施例等を挙げ、本発明を更に詳細に説明するが、本発明はこれらの実施例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples and the like, but the present invention is not limited to these examples and the like.
下記表４〜１０に記載の処方および次の方法に従い炭酸飲料を調製した。まず、全量（１００ｍｌ）の４５％程度の水にクエン酸、クエン酸三ナトリウム、異性化糖（果糖ぶどう糖液糖 含量７５％）、砂糖、スクラロース、ステビア抽出物、ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールを添加した後、塩酸または水酸化ナトリウム水溶液でｐＨを調整し、全量の５０％の濃度の炭酸飲料原液を調製した。最後にこの炭酸飲料原液に炭酸水を加えて全量とし、炭酸飲料を得た（実施例１〜１７）。ｃｉｓ−３−ヘキセノール、ｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールを添加しない炭酸飲料を対照とした（比較例１〜７、１１）。また、青葉の香りと似た構造の化合物（ｃｉｓ−４−ヘプテン-1-オール、ｃｉｓ−３−ヘプテノール、１−ヘプタノール）を添加した飲料も調製した（比較例８〜１０、１２〜１４）。 Carbonated beverages were prepared according to the formulations described in Tables 4 to 10 below and the following method. First, citric acid, trisodium citrate, isomerized sugar (fructose glucose liquid sugar content 75%), sugar, sucralose, stevia extract, cis-3-hexenol, trans- After adding 2-hexenal, trans-2-hexenol, and cis-2-hexenol, the pH was adjusted with hydrochloric acid or an aqueous sodium hydroxide solution to prepare a carbonated beverage stock solution having a concentration of 50% of the total amount. Finally, carbonated water was added to this carbonated beverage stock solution to make a total amount, and carbonated beverages were obtained (Examples 1 to 17). Carbonated beverages to which cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol were not added were used as controls (Comparative Examples 1 to 7, 11). Moreover, the drink which added the compound (cis-4-hepten-1-ol, cis-3-heptenol, 1-heptanol) of the structure similar to the scent of green leaves was also prepared (Comparative Examples 8-10, 12-14). .
これらの炭酸飲料について、２８〜３４歳の男女３人をパネルとして、試験液約２０ｍＬを服用し、調製直後の砂糖または異性化糖またはスクラロースまたはステビア抽出物の甘味、炭酸飲料の爽快感、甘味料の後味について評価した。評価は下記のように相対評価で行った。 About these carbonated drinks, 3 males and females aged 28 to 34 years old, taking about 20 mL of test solution, sweetness of sugar or isomerized sugar or sucralose or stevia extract immediately after preparation, refreshing feeling of carbonated drink, sweetness The aftertaste of the ingredients was evaluated. Evaluation was performed by relative evaluation as follows.
＜甘味料の甘味の評価＞
甘味料の甘味が、比較例に比べ「非常に強い」を３点、「強い」を２点、「やや強い」を１点、「同じ」を０点、「やや弱い」を−１点、「弱い」を−２点、「非常に弱い」を−３点とした７段階の評価で行った。パネル３名の平均点を下記表１に基準に変換し示した。
<Evaluation of sweetness of sweetener>
The sweetener sweetness is 3 points for “very strong”, 2 points for “strong”, 1 point for “slightly strong”, 0 point for “same”, −1 point for “slightly weak” The evaluation was made on a 7-point scale, with “weak” being −2 points and “very weak” being −3 points. The average score of the three panelists is shown in Table 1 below as a reference.
＜甘味料の後味（キレ）の評価＞
甘味料の後味（キレ）が比較例に比べ「非常に良い」を３点、「良い」を２点、「やや良い」を１点、「同じ」を０点、「やや悪い」を−１点、「悪い」を−２点、「非常に悪い」を−３点とした７段階の評価で行った．パネル３名の平均点を下記表２基準に変換し示した。
<Evaluation of sweetener aftertaste>
Compared to the comparative example, the aftertaste of the sweetener is 3 for “very good”, 2 for “good”, 1 for “slightly good”, 0 for “same”, and −1 for “slightly bad” The evaluation was made on a 7-point scale, with “bad” being −2 points and “very bad” being −3 points. The average score of the three panelists was converted into the following Table 2 standard and shown.
＜炭酸飲料の爽快感の評価＞
炭酸飲料の爽快感が、比較例に比べ「非常に強い」を３点、「強い」を２点、「やや強い」を１点、「同じ」を０点、「やや弱い」を−１点、「弱い」を−２点、「非常に弱い」を−３点とした７段階の評価で行った。パネル３名の平均点を下記表３に基準に変換し示した。
<Evaluation of refreshing feeling of carbonated drink>
The refreshing feeling of carbonated drinks is 3 points for “very strong”, 2 points for “strong”, 1 point for “slightly strong”, 0 points for “same”, −1 point for “slightly weak” , "Weak" was -2 points and "very weak" was -3 points, and was evaluated in 7 stages. Table 3 below shows the average score of the three panelists converted into the standard.
実施例１〜８に示すように、ｃｉｓ−３−ヘキセノールを配合することで、炭酸飲料における異性化糖または砂糖またはスクラロースまたはステビア抽出物の後味のキレが改善しながらも甘味が強くなることはなかった。また、炭酸飲料の爽快感が強化された。実施例９〜１４に示すように、他の青葉の香りであるｔｒａｎｓ−２−ヘキセナール、ｔｒａｎｓ−２−ヘキセノール、ｃｉｓ−２−ヘキセノールでも同様の効果があった。比較例８〜１４に示すように、青葉の香りと似た構造の化合物であるｃｉｓ−４−ヘプテン-1-オール、ｃｉｓ−３−ヘプテノール、１−ヘプタノールでは後味のキレを改善しながら爽快感を強化する効果はなかった。
また、実施例１５〜１７に示すように、異性化糖、スクラロースまたはステビア抽出物を適宜組み合わせて配合した炭酸飲料においても、ｃｉｓ−３−ヘキセノールを配合することで、後味のキレが改善しながらも甘味が強くなることなく爽快感を高めることできることを確認できた。
As shown in Examples 1 to 8, by adding cis-3-hexenol, the sweetness is enhanced while improving the aftertaste of isomerized sugar or sugar or sucralose or stevia extract in carbonated beverages. There wasn't. In addition, the refreshing feeling of carbonated beverages was enhanced. As shown in Examples 9 to 14, the same effect was obtained with other scents of trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol. As shown in Comparative Examples 8 to 14, cis-4-hepten-1-ol, cis-3-heptenol, and 1-heptanol, which are compounds similar in structure to the scent of green leaves, are refreshing while improving the aftertaste. There was no effect to strengthen.
In addition, as shown in Examples 15 to 17, even in carbonated beverages in which isomerized sugar, sucralose, or stevia extract is combined in an appropriate combination, by adding cis-3-hexenol, the aftertaste is improved. It was also confirmed that the refreshing feeling can be enhanced without increasing sweetness.
本発明の炭酸飲料は異性化糖、砂糖、スクラロースまたはステビア抽出物を含有しているにもかかわらず後味のキレが改善しながらも甘味が強くなることなく爽快感も高まるため、より嗜好性の高い炭酸飲料を提供するのに好適である。 Although the carbonated beverage of the present invention contains isomerized sugar, sugar, sucralose or stevia extract, the refreshing feeling is enhanced without increasing the sweetness while improving the aftertaste sharpness. It is suitable for providing a high carbonated beverage.
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