JP3498505B2 - Acidic beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fruit juice as a sweetener ,
The present invention is an acidic beverage containing fruit juice , which contains erythritol and a high-intensity sweetener and has a particularly low calorie taste and good taste.

[0002]

2. Description of the Related Art Acidic beverages include fruit juice beverages and vegetable beverages, but 100% fruit juice beverages such as oranges and apples do not contain a sweetener, but other than that, for example, fruit juice 50%.
The following beverages are mainly added with sweeteners such as sucrose and isomerized sugar for the purpose of supplementing sweetness, and then added with an acid agent and a flavor, and are filled in a container. It is a beverage.

Beverages containing less than 50% fruit juice are beverages with high palatability. However, since a sweetener is added to these beverages, the calorie content is high at 40 to 50 (kcal / 100 g), which is a problem. Therefore, in the beverage industry, a large number of low-calorie beverages with reduced sucrose and isomerized sugar have been developed, and some of them are already on the market. However, high-intensity sweeteners, such as those mainly containing aspartame and stevia, have a drawback that the aftertaste has a long sweetness and is not preferable in taste.

Recently, a method for producing sweeteners such as erythritol and maltitol has been developed and has been sold as a characteristic sweetener by taking advantage of its low calorie property and non-cariogenic property. Attempts are being made to use it in food. Erythritol is a sugar alcohol of four-carbon sugar,
It is soluble in water and very easy to crystallize, the crystals are beautiful and white. The strength of sweetness is 75 to 85% of that of sucrose, and when you eat it, you feel a refreshing cool sensation, and erythritol is naturally present and has the characteristic of zero calories. However, when erythritol is used as the main ingredient and sweetness is imparted, there are drawbacks such as an astringent aftertaste, and industrially, it is produced by yeast fermentation from glucose, and the price is 4 to 5 times higher than sucrose, so erythritol is high. It has not been practical to provide a beverage that imparts a sweetness mainly to. When sweetness is mainly added to maltitol, maltitol has a certain amount (2
It is said that eating more than 0 to 30 g) tends to cause diarrhea.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide an acidic beverage containing fruit juice which has a low calorie and an excellent sweetness.

[0006]

Means for Solving the Problems 30 juice
As a result of studying an excellent beverage in terms of both taste and calories with respect to an acidic beverage containing fruit juice of less than 1%, it was found that an excellent beverage can be provided by combining erythritol, a high-potency sweetener and maltitol, and the present invention has been completed. It was That is, the present invention is a beverage containing fruit juice containing erythritol and a high-intensity sweetener or maltitol therein, 30% juice or less, erythritol 1-6 wt%, refreshing acidity and sweetness is pH2.7~4.5 Ri greens contain high intensity sweeteners 0.005-0.03 wt%
And low calories can be realized at the same time
It exists in an acidic beverage containing fruit juice .

The present invention will be described in detail below. The content of erythritol (sometimes abbreviated as ERT) used in the present invention is 1 to 6% by weight of the beverage in order to obtain a low calorie property and a refreshing texture of the beverage. It is not preferable to use only erythritol as the sweetener because the aftertaste has an astringent taste. In addition, it is actually difficult to impart sweetness mainly from erythritol from the price of erythritol.

The content of the high-intensity sweetener used in the present invention is 0.005-0.03 of the beverage in order to obtain low calorie properties of the beverage, improvement of sweetness, and suppression of persistentness.
Weight% Examples of high-intensity sweeteners include aspartame (sometimes abbreviated as ASP), stevia (sometimes abbreviated as STB), saccharin, saccharin sodium, glycyrrhizin, acesulfame potassium, sucralose, and the like. preferable.
As stevia, stevioside, rebaudioside A and α-glycosyl stevioside are used. Aspartame can be used like Stevia,
It is known that the sweetness of an acidic solution decreases with time, and it may not be suitable 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 pH of the beverage of the present invention is 2.7-.
It is 4.5. If it is less than 2.7, the sourness is strong, and
If it exceeds 4.5, the sweetness may be unpleasant, which is not preferable. Further, in the present invention, it is preferable to use maltitol together in order to give a sweet texture. The content thereof is preferably 1 to 5% by weight of the beverage in order to enhance the low calorie and sweet texture of the beverage. At this time, the calorie origin of the sweetener of the beverage of the present invention is mainly due to maltitol.
Maltitol has good sweetness, feels 0.85 times sweeter than sucrose, and can be said to be a low-calorie sweetener because it has half the calories of sucrose, but large doses may cause diarrhea. That is, in general, when the weight of one can of beverage is set to 350 g, it is desirable to set maltitol to 20 g or less.

Although not particularly limited, as sugar alcohols from the viewpoint of low cariogenicity, sugar alcohols conventionally used for food such as sorbitol and lactitol are used, and dextrin reduction is also used. It is also possible to use a reduced starch degradation product containing a product or a reduced product of oligosaccharide. In the present invention, sugars such as glucose, maltitol, starch syrup, isomerized sugar and / or coupling sugar, palatinose and the like may be used in place of the above sugar alcohol as long as the low calorie property is not impaired. Is.

[0011] The fruit juice beverages of the present invention is, refreshing acidity and sweetness, and Runode preferred <br/> physicians can achieve a low-calorie at the same time. It is difficult to reduce the calorie of a 100% fruit juice beverage since it hardly contains a sweetener. According to Ministry of Health and Welfare No. 157, 5 per 100 ml of food to be consumed
It is described that if it is kcal or less, it is non-caloric, and if it is 20 kcal or less, it is low calorie, and in the case of drinkable food, if it is 5 kcal / 100 g or less, it is a non-caloric display, and the expression of the present invention is also expressed. Based on this. Low-calorie beverages are 20kcal / 100g or less, so for example, 100% grape beverage (natural fruit juice) is 56k
Since cal / 100 g, it is impossible to reduce the calorie without using a non-caloric sweetener with a fruit juice amount of 37% or less. Therefore, the fruit juice-containing beverage according to the present invention has a fruit juice amount of 30%.
% Or less. Moreover, lemon juice or the like can be displayed as non-caloric if it is a beverage containing 20% or less.

[0012] Examples of fruit juice to be used include Satsuma mandarin orange,
Examples include summer mandarin oranges, valency oranges, lemons, limes, grapefruits, kabos, grapes, apples, pears, apricots, ume, bananas, pineapples, strawberries, melons, passionfruits, prunes, and their juices. As a method for producing these acidic beverages, a non-caloric sweetener, a low-calorie sweetener, a flavor, and an acidulant if necessary may be added to fruit juice according to a conventional method.

If desired, an acidulant may be used in these beverages. Specifically, organic acids such as citric acid, tartaric acid, lactic acid, malic acid, acetic acid, phosphoric acid and L-ascorbic acid are used. Other modifiers such as sodium citrate can be used. The amount of organic acid added varies depending on the flavor and the type of fruit juice, but it is preferable to adjust the _pH in the range of 2.7 to 3.7 in terms of flavor.
2.7-2.9, grapefruit 2.92-3.0
A range of 8 is preferred. As the amount of fruit juice increases, the pH which is likably favorable becomes slightly higher.

[0014]

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 unless it exceeds the gist thereof. Table 1 shows the sweetness and caloric value of each sweetener.

[0015]

[Table 1]                 Table-1 Sweetness and calories of various sweeteners           Sweetener Sweetness Calorie kcal / 100g           ──────────────────────────           Sucrose 1 400           Maltitol 0.85 200           Erythritol 0.750           Aspartame 200-           Stevia 200-           ──────────────────────────

<Examples 1 to 7, Comparative Examples 1 to 5> 2 parts by weight of lemon juice, 0.15 parts by weight of lemon flavor, and the sweeteners described below were adjusted to 100 parts by weight with water, and then the temperature was 85 ° C.
After heating, the metal can container is filled and cooled with cold water. p
H was 2.92. In the experiment, the sweetness of each Example and Comparative Example was calculated from Table-1 and the sweetness was the same, and the synergistic effect of sweetness by mixing the sweeteners was not considered. The sensory evaluation was evaluated by a panel of 3 people who were engaged in food development research for a long time. Calories and sensory evaluation results are shown in Table 2.

[0017]

[Table 2]

[0018]

[Table 3] Calorie is kcal / 100g Explanation of evaluation ○: Good sweetness, no aftertaste left; Bad aftertaste xx;

Examples 1 to 7 have good sweetness and no calories.
It is a non-calorie and low-calorie beverage of ~ 9.2 (kcal / 100g). Comparative Examples 2 and 3 in which 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 the aftertaste had an astringent taste. The maltitol-based one is slightly inferior in sweetness, and if 350 ml is assumed, 37 g of maltitol is present, and diarrhea is likely to occur.

<Examples 8 to 15> 1.6 parts by weight of lemon juice, 0.15 parts by weight of lemon flavor, and the sweetener shown in Table 3 were added to adjust to 100 parts by weight of water, and then the same as in Example 1. After filling a metal can and cooling, sensory evaluation was performed. pH is 3.
It is 0. The sensory evaluation results are shown in Table 3.

[0021]

[Table 4]

In Examples 8 to 15, the sweetness is good at pH 3.0, and the calorie of the sweetener is 0. <Examples 16 to 18, Comparative Examples 6 and 7> Lemon juice 0 to 6
100 parts by weight of water, 0.15 parts by weight of lemon flavor, 6 parts by weight of erythritol, 0.0275 parts by weight of stevia.
After adjusting to parts by weight, it was filled in a metal can, sterilized, cooled, and subjected to a sensory evaluation as in Example 1. The sensory evaluation results are shown in Table 4.

[0023]

[Table 5]

If the pH of the lemon juice is adjusted, the stevia taste remains aftertaste if the juice is not added. When the pH is less than 2.7, the sourness is strong and sour. <Examples 19 to 23> 5 parts by weight of grapefruit juice,
After adjusting 1 part by weight of the flavor, 2.5 parts by weight of erythritol, and 0.015 parts by weight of stevia to 100 parts by weight with water, the mixture was filled in a metal can as in Example 1, cooled, and subjected to sensory evaluation. The sensory evaluation results are shown in Table-5.

[0025]

[Table 6]

In the case of a 5% grapefruit juice beverage, a particularly preferred pH range is 2.97 to 3.02. p
When H is 3.09 or more, the product emphasizes sweetness, and when pH is 2.9 or less, acidity is emphasized, and the formulation can be adjusted according to taste. <Examples 24-28> 10 parts by weight of grapefruit juice, 0.1 part by weight of flavor, 2.5 parts by weight of erythritol, 0.015 parts by weight of stevia were adjusted to 100 parts by weight with water, and then the same metal as in Example 1 was used. After filling the cans and cooling, sensory evaluation was performed. The sensory evaluation results are shown in Table-6.

[0027]

[Table 7]

In the case of a 10% grapefruit juice beverage,
A particularly preferable pH range is 2.96 to 3.05.
When the pH is 3.05 or more, the sweetness is emphasized, and when the pH is 2.92 or less, the sourness is emphasized. Therefore, the formulation may be adjusted according to the taste. Material Description Erythritol Mitsubishi Kagaku Foods Co., Ltd. Crystal Erythritol Maltitol Tokyo Kasei Co., Ltd. Reagent Purity 98% Lemon Juice Tokyo Juice Flavor Hasegawa Flavor Co., Ltd. Lemon BF-507 Grapefruit M-632 Kyowa Fragrance Co., Ltd. Yogurt Flavor FKY-440 Stevia Morita Chemical Co., Ltd. Rebaudio A9-90CT Aspartame Ajinomoto Co., Inc.

[0029]

EFFECTS OF THE INVENTION The acidic beverage containing fruit juice of the present invention is a low-cariogenic, low-calorie or non-caloric and highly acidic beverage.

Claims (3)

(57) [Claims] 1. Juice 30% or less, erythritol 1-6
Wt%, refreshing acidity and sweetness is pH2.7~4.5 Ri greens contain high intensity sweeteners 0.005-0.03 wt%
Characterized by simultaneous realization of taste and low calorie
Acid beverage with fruit juice . 2. The acidic beverage according to claim 1, which comprises 1 to 5% by weight of maltitol. 3. The acidic beverage according to claim 1, wherein the high intensity sweetener is stevia or aspartame.