JP3498501B2 - Carbonated beverage in sealed container - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention resides in a carbonated beverage in a sealed container, containing maltitol and fructose as necessary,
Especially, it exists in a carbonated beverage with low calorie and good palatability.

[0002]

2. Description of the Related Art Conventionally, carbonated beverages have mainly used sucrose, isomerized sugar, etc. as sweeteners, and have used these saccharide aqueous solutions with fruit juice,
A plant extract, dairy product, and flavor are added, and carbon dioxide gas is pressed into the container and filled into a container.It is a beverage with high palatability due to its refreshing stimulus, light flavor and refreshing refreshing feeling. .

Carbonated beverages usually contain 10 to 14% by weight of sugar or isomerized sugar, and the calorie thereof is high at 40 to 56 Kcal / 100 g, which is a viewpoint of obesity prevention and adult disease prevention. Therefore, it has become a problem especially in recent years. Therefore, in the beverage industry, many foods with low calorie content (20 Kcal / 100 g or less) and non-calorie content (5 Kcal / 100 g or less: all according to the nutrition labeling standard of the Nutrition Improvement Act) have been developed and are already on the market. Some have.

[0004] However, the high-sweetness sweeteners such as those mainly containing aspartame and stevia have a drawback that the aftertaste has a long sweetness and is not preferred. Recently, erythritol, maltitol, and the like have been sold as characteristic sweeteners by taking advantage of their low calorie properties and non-cariogenic properties, and their use in various sweet foods has been attempted. Erythritol is naturally present and has the characteristic of having zero calories, but when sweetening mainly with erythritol, there are problems such as having an astringent aftertaste, and the price is 4-5 times higher than sucrose. Therefore, it has been difficult or impractical to provide a carbonated beverage mainly containing erythritol to impart sweetness. On the other hand, it is said that maltitol, which is mainly composed of maltitol, has a drawback that it easily causes diarrhea when a certain amount (20 to 30 g) or more of it is eaten.

[0005]

DISCLOSURE OF THE INVENTION The present invention aims to solve the above-mentioned drawbacks of conventional carbonated drinks and to provide carbonated drinks excellent in both taste and calorie.

[0006]

That is, according to the present invention, erythritol is contained in an amount of 1 to 8% by weight and a high intensity sweetener is added in an amount of 0.005 to
Gas pressure in the container containing 0.03% by weight is 0.4 gauge pressure
Present in carbonated drinks of ~ 1.5 kg / cm ² . This carbonated drink has a low calorie and excellent palatability. Hereinafter, the present invention will be described in detail. Erythritol used in the present invention (hereinafter sometimes abbreviated as ET).
Is a sugar alcohol of tetracarbon sugar, which dissolves in water and is very easy to crystallize, and the crystals are beautiful and white. Its sweetness is 75-85% that of sucrose, and when you eat it, you feel a refreshing cold sensation.
The content of erythritol is low calorie of carbonated drinks,
In order to obtain a refreshing texture and to suppress the astringent taste, it is 1 to 8% by weight of the carbonated beverage.

Examples of the high intensity sweetener used in the present invention include aspartame (hereinafter sometimes abbreviated as ASP), stevia (hereinafter sometimes abbreviated as STB), saccharin and saccharin sodium. , Glycyrrhizin, acesulfame potassium and the like. Of these, stevia is preferable. As stevia, stevioside, rebaudioside A and α-glycosyl stevioside are used. Aspartame can be used in the same manner as Stevia, but it is known that the sweetness decreases with time in an acidic solution, and it may be unsuitable for long-term storage. However, if the storage period is short, the sweetness of aspartame is close to that of sucrose, so it may be used in combination with stevia.

The content of the high-intensity sweetener is 0.005 to 0.03% by weight of the carbonated beverage in order to improve the low-calorie property and the sweetness of the carbonated beverage and suppress the "stiffness". . In the present invention, in addition to the above-mentioned sweetener, fructose and / or maltitol may be contained. The content of the fructose is 6% of that of the carbonated drink in order to enhance the low-calorie property and the sweet texture of the carbonated drink. It is preferably not more than 5% by weight, particularly preferably 1 to 5% by weight. In this case, the calorie origin of the sweetener of the carbonated beverage of the present invention is mainly fructose and / or maltitol. By reducing fructose or maltitol, calorie reduction can be achieved.

[0009] Fructose is a low-calorie sweetener because it has a good sweetness and is 1.5 times as sweet as sucrose at low temperatures, but since fructose has the same amount of energy as sucrose, it can be used in the present invention. Content in carbonated drinks is 5% by weight
The following are preferred. Maltitol (hereinafter sometimes abbreviated as MT) is a low-calorie sweetener because it has a good sweetness and has 0.85 times the sweetness of sucrose and half the calories of sucrose. Although it can be said that diarrhea may occur due to large intake, one can of carbonated drink (3
The content in 50 g) is preferably 20 g or less.

In the present invention, sugar alcohols conventionally used in foods such as sorbitol and lactitol, and reductions including dextrin-reduced products and oligosaccharide-reduced products, as long as the low-calorie property is not impaired. It is also possible to use starch decomposition products, glucose, maltose, starch syrup, sugars such as isomerized sugar and / or coupling sugar, palatinose and the like.

In the carbonated drink of the present invention, various flavors, fruit juices, and colorants may be added in addition to the sweetener.
Examples of flavors and fruit juices include citrus fruits, other flavors extracted from fruits, lemon, lemon lime, citron, ramune, orange, grape, apple and other fruit juices and seeds of plants, rhizomes, bark, leaf flowers or extracts from these. . The type of carbonated drink is arbitrary, and examples thereof include ciders, colas, guarana, ginger ale, tonic water, tea, coffee, and cream soda containing milk or dairy products. If necessary, an acidulant may be used, and specifically, an organic acid such as citric acid, tartaric acid, lactic acid, malic acid, acetic acid, phosphoric acid or L-ascorbic acid is used. Other modifiers such as sodium citrate can be used. The amount of organic acid added varies depending on the flavor and type of fruit juice, but the pH after carbon dioxide degassing is 2.
The amount adjusted to the range of 7 to 3.3 is preferable in terms of flavor. Lemon, orange and the like are particularly preferably in the pH range of 2.8 to 3.0.

For example, specifically describing the amount of citric acid and pH, a carbonated beverage raw material containing fructose (3.0 g), erythritol (2.0 g) and stevia (0.02 g) contains citric acid (0.02 to 0.02 g).
0.1 g was adjusted to 100 g with carbonated water, the gas pressure was 1.2 kg / cm ² , the can was opened after filling and sterilization, and the pH was measured. It is as shown in Table 1.

[0013]

[Table 1]                                 Table 1   Citric acid weight% 0.02 0.04 0.06 0.08 0.10.   pH 3.25 3.04 2.92 2.84 2.78

The gas pressure in the container of the present invention is 0.4 k gauge.
It is g / cm ² or more and less than 1.5 kg / cm ² , preferably 0.8 kg / cm ² or more and 1.0 kg / cm ² or less. If the gas pressure in the container is less than 0.5 kg / cm ^2, it is difficult to produce a carbonated beverage,
When the content is cm ² or more, the taste is deteriorated because the carbonic acid is stronger than the sweetness in the oral cavity when eating or drinking, which is not preferable. Further, when the gas pressure is low within this range, the stimulating taste and the carbonated taste of carbonic acid are weakened, so that the sweetness can be reduced from the balance of the acid and the sweetness.

As a method for producing a carbonated beverage of the present invention, a conventional carbonated beverage production method may be used. For example, a sweetener solution is prepared by mixing water and a sweetener, and a sour agent and a flavor are added to this to prepare a mixed sweetness. A fixed amount is poured into a bottle or a can, and then a post-mix method in which carbonated water is filled, and a mixed sweetener solution and water are mixed continuously at a fixed ratio in a quantitative mixer, and then cooled and carbonated. A premix method of absorbing gas can be mentioned. As the sealed container, a two-piece or three-piece metal can or bottle container is used.

[0016]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. The sweetness of various sweeteners is shown in Table 2.

[0017]

[Table 2]

Examples 1 to 8 and Comparative Examples 1 to 5 2% by weight of lemon juice and 1.5% by weight of lemon flavor were placed in an aluminum can container and adjusted to 100 parts by weight with water, and then carbon dioxide gas was press-fitted into the can. After setting the internal gas pressure to 1.0 kg / cm ² and sealing with a can seamer (winding machine), the temperature of the core of the can reached 70 ° C. in warm water of 80 ° C., and then maintained at 70 ° C. for 5 minutes and sterilized, Carbonated drink was manufactured by cooling with cold water. The sweetness of each Example and Comparative Example was calculated from Table 2 and was the same sweetness of 10, and no consideration was given to the synergistic effect of mixing the sweeteners. The sensory evaluation was performed by three panelists who had long been engaged in food development research. Table 3 shows the sensory evaluation and calories (Kcal / 1
00g).

[0019]

[Table 3]

[0020]

[Table 4]

The carbonated drink of the present invention has low calorie and is highly palatable. Also, calorie control can be performed by adding fructose or maltitol. Examples 1, 7 and 8 have good sweetness and calories of 8 Kcal / 1.
It has a low calorie of 00 g or less, which is preferable. Examples 2-6
Also, the sweetness is good and the calories are 12-18K.
Cal / 100 g, and these are also preferable because they are low in calories.
Comparative Example 1 is based on conventional sucrose and has a sufficient sweetness, but has a high calorie, which is not preferable. Comparative Examples 2 and 3 in which the sweetness is mainly added to Stevia are not preferable because the sweetness remains in the aftertaste. Further, Comparative Example 4 in which erythritol was the main ingredient to impart sweetness was not preferable because it had an astringent taste as an aftertaste. Comparative Example 5, which uses fructose as the main sweetener, has a good sweetness but a high calorie of 27 Kcal / 100 g. Examples 9 to 12 1.6% by weight of lemon juice and a gas pressure in the can of 0.8 kg /
Table 4 shows the results obtained in the same manner as in Examples 1 to 8 except that the value was set to cm ² .

[0022]

[Table 5]

In Examples 9 to 12, not only can sweet beverages having good sweetness and zero calories, good "cutting" and light feeling, but also "sugar-free" can be displayed, Suitable as a calorie controlled drink. Material description Fructose Mitsubishi Kagaku Foods Co., Ltd. Erythritol Mitsubishi Kagaku Foods Co., Ltd. Crystal Erythritol Maltitol Tokyo Kasei Co., Ltd. 98% reagent purity Lemon juice Tokyo Juice Co., Ltd. Lemon flavor Hasegawa Koryo Co., Ltd. BF-507 Stevia Morita Chemical Co., Ltd. Rebaudio A9-90CT Aspartame Ajinomoto Co., Inc.

[0024]

EFFECTS OF THE INVENTION The carbonated beverage of the present invention has good sweetness and low caries, and has a low or non-calorie content of ½ to ¼ or less of the calories as compared with the conventional carbonated beverages using sucrose. Which is very preferable.

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Claims (3)

(57) [Claims] 1. Erythritol 1-8% by weight, high sweetness
In a container containing 0.005-0.03% by weight of sweetener
Gas pressure is gauge pressure 0.4-1.5kg / cm ²Sealed capacity
Bottled carbonated drink. 2. Fructose and / or maltitol 6% by weight
The carbonated beverage in a sealed container according to claim 1, which comprises the following: 3. The carbonated beverage in a hermetically sealed container according to claim 1, wherein the high intensity sweetener is stevia or aspartame.