JP2017123864A - 炭酸飲料、炭酸飲料の調製に用いられるシロップ、炭酸飲料の製造方法、及び炭酸飲料の泡立ちを抑制する方法 - Google Patents
炭酸飲料、炭酸飲料の調製に用いられるシロップ、炭酸飲料の製造方法、及び炭酸飲料の泡立ちを抑制する方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
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Abstract
【解決手段】RebA、並びにRebD及び/又はRebMを含有する炭酸飲料であって:RebAの含量が500ppm以下;RebD及び/又はRebMの含量が486ppm以下;((RebD及び/又はRebM)/RebA)が質量比で0.45以上;RebA、並びに、RebD及び/又はRebMの合計含量が、ショ糖換算のBrixで0.5〜13.5である、前記炭酸飲料。前記のとおり成分を添加し調整する、前記炭酸飲料の製造方法。
【選択図】なし
Description
本発明の実施の形態の炭酸飲料は、RebAの含量が500ppm以下、RebD及び/又はRebMの含量が486ppm以下、((RebD及び/又はRebM)/RebA)が、質量比で0.45以上、RebA、並びに、RebD及び/又はRebMの合計含量が、ショ糖換算のBrixで0.5〜13.5である。
(カフェイン定量のためのHPLCの条件)
・カラム TSK−gel ODS−80TsQA(4.6mmφx150mm、東ソー株式会社)
・移動相A 水:トリフルオロ酢酸=1000:0.5
・移動相B アセトニトリル:トリフルオロ酢酸=1000:0.5
・流速 1.0ml/min
・カラム温度 40℃
・グラディエント条件
分析開始から5分後まではA:B=95:5で保持
5分から20分まででA:B=5:95
20分から25分までA:B=5:95で保持
25分から26分まででA:B=95:5
26分から30分までA:B=95:5で保持
・注入量 5.0μL
・検出波長 280nm
・標準物質 無水カフェイン(ナカライテスク株式会社)。
使用機器:HP社 HP1100システム
使用カラム:LiChrospher100 NH2(5μm)(4mm×250mm)
移動相:アセトニトリル:水=75:25
流速:1.0mL/min
カラム温度:40℃
注入量:10μL
検出器:糖度示差屈折計(Shodex RI−71)
本明細書において、特に記載がなければ、ショ糖等の糖類は、当該方法により定量するものとする。
本発明の実施の形態によれば、炭酸飲料の製造方法が提供される。当該製造方法は、シロップを調製し、必要な液量調整、及び炭酸ガスを供給することを含む。本明細書でいうシロップとは、炭酸飲料に含有される上記した少なくとも1つの成分を含有する、炭酸ガスを実質的に含まない溶液をいう。
Claims (11)
- RebAの含量が500ppm以下、
RebD及び/又はRebMの含量が486ppm以下、
((RebD及び/又はRebM)/RebA)が、質量比で0.45以上、
RebA、並びに、RebD及び/又はRebMの合計含量が、ショ糖換算のBrixで0.5〜13.5
である、炭酸飲料。 - カフェイン、シンナムアルデヒド、又はカラメル色素を含む、請求項1に記載の炭酸飲料。
- ショ糖を含む、請求項1又は2に記載の炭酸飲料。
- 炭酸をガス圧1.89kgf/cm2以上で含む、請求項1〜3のいずれか1項に記載の炭酸飲料。
- 容器詰である、請求項1〜4のいずれか1項に記載の炭酸飲料。
- 炭酸飲料の調製に用いられるシロップであって、
調製される炭酸飲料が、
RebAの含量が500ppm以下、
RebD及び/又はRebMの含量が486ppm以下、
((RebD及び/又はRebM)/RebA)が、質量比で0.45以上、
RebA、並びに、RebD及び/又はRebMの合計含量が、ショ糖換算のBrixで0.5〜13.5
となるように、
RebA、並びにRebD、及びRebMを含有する、前記シロップ。 - 炭酸飲料の製造方法であって、
RebAを500ppm以下で添加し、
RebD及び/又はRebMを486ppm以下で添加し、
((RebD及び/又はRebM)/RebA)を、質量比で0.45以上とし、
RebA、並びに、RebD及び/又はRebMの合計含量を、ショ糖換算のBrixで0.5〜13.5とする
ことを含む、前記製造方法。 - 炭酸ガスを供給することを含む、請求項7に記載の製造方法。
- 請求項6に記載のシロップを水で希釈した後、炭酸ガスを圧入することを含む、炭酸飲料の製造方法であって、
炭酸飲料におけるRebA、RebD及び/又はRebMが
RebAの含量が500ppm以下、
RebD及び/又はRebMの含量が486ppm以下、
((RebD及び/又はRebM)/RebA)が、質量比で0.45以上、
RebA、並びに、RebD及び/又はRebMの合計含量が、ショ糖換算のBrixで0.5〜13.5
に調整される、前記製造方法。 - 請求項1〜4のいずれか1項に記載の炭酸飲料を製造するための、請求項7〜9のいずれか1項に記載の製造方法。
- RebAを500ppm以下で添加し、
RebD及び/又はRebMを486ppm以下で添加し、
((RebD及び/又はRebM)/RebA)を、質量比で0.45以上とし、
RebA、並びに、RebD及び/又はRebMの合計含量を、ショ糖換算のBrixで0.5〜13.5とする
ことを含む、炭酸飲料の泡立ちを抑制する方法。
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JP2017039316A Active JP6788525B2 (ja) | 2014-09-30 | 2017-03-02 | 炭酸飲料、炭酸飲料の調製に用いられるシロップ、炭酸飲料の製造方法、及び炭酸飲料の泡立ちを抑制する方法 |
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