JP4767886B2 - Method for suppressing forming during beverage supply in carbonated beverage supply device - Google Patents

Description

  The present invention relates to a method for suppressing forming (excessive foaming) that occurs when a carbonated beverage is supplied in a carbonated beverage supply device such as a beverage dispenser or a cup-type beverage vending machine.

  2. Description of the Related Art Conventionally, carbonated beverage supply devices such as beverage dispensers and cup-type beverage vending machines are devices that supply a cup with a mixture of raw material liquid filled in a liquid raw material tank and carbonated water, and the raw material liquid (syrup) In general, carbonated water is arranged separately and mixed when the beverage is supplied.

  By the way, in recent years, the types of beverages required have been diversified, and the same tendency has been seen in carbonated beverages, and the raw material liquid used in carbonated beverages supplied by beverage dispensers and the like has a tendency to foam more easily than before. Many things are coming out. In addition, recently, the performance of carbonator for producing carbonated water has been improved, and carbonated water having a gas volume higher than that of the conventional one can be supplied.

  When carbonated beverages are produced with these supply devices, when carbonated water is added to the syrup of the raw material liquid, forming (excessive foaming) due to rapid separation of carbon dioxide gas occurs, and the beverage is removed from the beverage cup. Sales troubles such as overflowing and troubles such as taking time to pour beverages from the supply device have been reported, and a forming solution is strongly desired. As an example of a solution, a method for improving the carbonated beverage supply device itself (Patent Document 1 and the like), a method for maintaining the pressure sufficiently and preventing the carbon dioxide gas from being released by itself (Patent Document 2), and the like have been studied. Yes.

  Various studies have been conducted on carbonated beverage syrups using high-intensity sweeteners. For example, syrup for cola drink containing aspartame, acesulfame salt, saccharin, cyclamate, sucralose, alitame, neotame, stevioside, glycyrrhizin and other non-nutritive sweeteners, sugar alcohol and D-tagatose (Patent Literature) 3) Carbonated beverages with sucralose and acesulfame K ranging from 1: 0.5 to 1: 4 (Patent Document 4), carbonated beverages containing aspartame and sucralose at 1: 1 to 10: 1 (patents) Document 5), a calorie-free frozen carbonated beverage (Patent Document 6) containing at least one of freezing point depressants such as erythritol and aspartame, saccharin, acesulfame K, cyclamate, or sucralose, all or one of the sweeteners Aspartame, acesulfame, It contains one or more low-calorie sweetener selected from A extract, and carbonated beverages (Patent Document 7) containing natural gum cold water soluble, and the like.

  However, none of these have been assumed to be supplied by a beverage dispenser or the like. In addition, for the suppression of foaming when a high-intensity sweetener is used in a carbonated beverage, aspartame is used and an emulsifier having an HLB value of 1 to 14 and / or an molecular weight of 50 to 300 is included. There is a method of defoaming (Patent Document 8). However, the flavor unique to the emulsifier may affect the carbonated beverage, and there is still room for consideration.

Japanese Patent No. 3852656 JP 2001-238648 A Special table 2004-520072 gazette JP 2005-304440 A JP-A-2005-304442 Special table 2004-520069 gazette Japanese Patent Publication No. 5-41222 International publication pamphlet of WO2003 / 096825

  This invention is made | formed in view of this situation, Comprising: The method which suppresses the foaming (excessive foaming) produced when supplying carbonated beverages in carbonated beverage supply apparatuses, such as a drink dispenser and a cup-type drink vending machine. The purpose is to provide.

  As a result of intensive research to solve the above-mentioned problems, the inventors of the present invention contain sucralose and / or acesulfame potassium in syrup as a raw material when producing a carbonated drink used in a carbonated drink supply device, Preferably, the content of sucralose and / or acesulfame potassium contained in the syrup is 10% by mass or more in terms of sugar sweetness in the total sweetness component, so that excessive foaming occurs even when the syrup and carbonated water are mixed. In addition, it was found that carbonated beverages can be stably supplied without overflowing bubbles and beverages from the cup.

That is, the present invention relates to the following methods:
Item 1. A method for suppressing forming at the time of supplying a carbonated beverage, characterized in that sucralose and / or acesulfame potassium is contained in a syrup that is a raw material of a carbonated beverage used in a carbonated beverage supply apparatus.
Item 2. Item 2. The method for suppressing forming at the time of supplying a carbonated beverage according to Item 1, wherein the amount of sucralose and / or acesulfame potassium contained in the syrup is 10% by mass or more in terms of sugar sweetness in all sweet ingredients.

  According to the present invention, in a carbonated beverage supply device such as a beverage dispenser and a cup-type beverage vending machine, foaming (excessive foaming) that occurs when supplying carbonated beverage can be suppressed, without foam and beverage overflowing from the cup, The carbonated beverage can be supplied stably.

  The present invention relates to a method for suppressing forming during supply of carbonated beverages, characterized in that sucralose and / or acesulfame potassium is contained in syrup as a raw material of carbonated beverages used in carbonated beverage supply devices.

  The carbonated beverage supply apparatus referred to in the present invention is at least two of a line for supplying syrup, which is a raw material liquid for carbonated beverages, and a line for supplying carbonated water by a carbonator, as represented by beverage dispensers and cup-type beverage vending machines. It means a device that has a book line and supplies carbonated beverages by filling a beverage cup from both lines during beverage production. In addition, among the carbonated beverages, the present invention is particularly suitable for carbonated beverages with reduced calories of 20 kcal or more by using low-calorie carbonated beverages of about 0 to 20 kcal / 100 ml and high-sweetness sweeteners. Is done.

  The present invention is characterized by containing sucralose and / or acesulfame potassium in syrup as a raw material for carbonated beverages, and as a blending amount of sucralose and / or acesulfame potassium, 10% by mass in terms of sugar sweetness in all sweet ingredients It is preferable to contain above. Sucralose is about 600 times sweeter than sugar and acesulfame potassium is about 200 times sweeter than sugar. In the present invention, the total amount of sucralose and acesulfame potassium in the total sweetness component is 10% by mass or more, preferably 50% by mass or more, and more preferably 70 to 100% by mass in terms of sugar sweetness.

  The content of the total sweetness component is calculated by converting the amount (weight concentration) of each sweetening ingredient into an equivalent amount of sugar based on the relative ratio of sweetness of the sweetening ingredient to sweetness 1 of sugar (conversion to sugar sweetness) ), And then the total amount of sugar sweetening equivalents (weight concentration) of all sweetening ingredients contained in the carbonated beverage can be obtained. The relative ratio of the sweetness of various sweetening ingredients to the sweetness 1 of sugar can be determined from a known sugar sweetness conversion table or the like. For example, according to Beverage Japan "Beverage Glossary" (issued June 25, 1999), page 11, the relative sweetness ratios of various sweeteners to the sweetness degree 1 of sugar (sucrose, sucrose) are shown in Table 1 below. As described above, the sugar sweetness equivalent amount can be calculated for each sweetening component with reference to these.

  Furthermore, in addition to the above, the syrup that is the raw material of the carbonated beverage has a content of one or more selected from aspartame, stevia, glycyrrhizin, neotame, and thaumatin, 10% by mass or less in terms of sugar sweetness in the total sweet component It is preferably 5% by mass or less, and more preferably prepared so as not to contain these sweeteners. Aspartame (about 200 times, the parentheses indicate the relative ratio to the sweetness of sugar), stevia (about 100 to 300 times; depending on the raw material and production method), glycyrrhizin (about 250 times), neotame (about 8000 times), This is because when the content of thaumatin (approximately 3000 times) is high, the tendency of forming becomes strong, and when supplying carbonated beverages, bubbles and beverages may overflow from the cup.

  Other sweetening components may be appropriately used as long as they do not affect the effects of the present invention. Examples of the sweetening ingredients that can be used include a wide range of conventionally known or future sweetening ingredients. For example, arabinose, alitame (about 2000 times), isotrehalose, isomaltol, isomaltoligosaccharide (isomaltose, isomalttriose, panose, etc.), erythritol, oligo-N-acetylglucosamine, galactose, galactosylsucrose, galactosyllactose , Xylitol, xylose, xylooligosaccharide (xylotriose, xylobiose, etc.), glycerol, curculin, glucose, gentiooligosaccharide (gentiobiose, gentiotriose, gentiotetraose, etc.), saccharin, sodium saccharin (about 300 times), cyclamate, stachyose , Dulcin, sorbose, theandeoligosaccharide, trehalose, nigerian berry extract, nigerooligosaccharide (eg, nigerose), neotreha , Neohesperidin dihydrochalcone, palatinose, fructooligosaccharides (kestose, nystose, etc.), fructose, polydextrose, maltitol, maltose, malto-oligosaccharides (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), mannitol, miracle fruit Extract, rakanka extract, lactitol, lactose, raffinose, rhamnose, ribose, isomerized liquid sugar, reduced isomalto-oligosaccharide, reduced xylooligosaccharide, reduced gentio-oligosaccharide, reduced palatinose, reduced starch syrup, sugar-bound starch syrup (coupling sugar), Sweet ingredients such as soybean oligosaccharide, invert sugar, syrup, and honey can be exemplified.

  Among them, saccharides such as sugar, glucose, fructose, liquid sugar such as fructose glucose liquid sugar, syrup, reduced starch syrup, honey, isomaltoligosaccharide, oligosaccharide such as dairy oligosaccharide; sorbitol, maltitol, erythritol And sugar alcohols such as xylitol.

  In addition, the amount of the total sweet component contained in the syrup is 2.5 to 200% by mass, preferably 5 to 75% by mass in terms of sugar sweetness. The syrup may be a liquid or may be prepared as a powder syrup and diluted with water as necessary.

  Furthermore, the soluble solid content contained in the syrup can be 0.5 to 80 degrees. The soluble solid content is generally the total weight (g) of water-soluble components dissolved in 100 g of liquid food such as beverages, specifically non-volatile substances such as sugars and organic acids. Is used as an index (Brix) indicating the sugar content of liquid foods, particularly fruit drinks. The soluble solid content (Brix) is usually expressed in terms of refractometer (degree).

  About the compounding ratio of the said syrup and carbonated water in the case of preparing a carbonated drink, about 1: 0.1-1: 30 can be mentioned.

  In addition, 0.0005-0.1 mass% can be mentioned as a compounding quantity of sucralose and / or acesulfame potassium with respect to the carbonated beverage which mixed the said syrup and carbonated water. Specifically, when sucralose is used, 0.0005 to 0.03 mass% with respect to the carbonated beverage, and when acesulfame potassium is used, 0.001 to 0.1 mass%, sucralose and acesulfame potassium are added. When using together, sucralose 0.0005-0.03 mass% and acesulfame potassium 0.001-0.1 mass% can be mentioned. In addition, it is preferable to adjust so that the total sweetness of carbonated drink may be 0.5-20 mass% in conversion of sugar.

  In addition, the syrup that is the raw material of the carbonated beverage of the present invention has other components, for example, plant components such as fruit juice and vegetable juice components, milk components, coloring agents, and clothes, as long as the effects of the present invention are not affected. A fragrance | flavor, a sour agent, a flavor adjusting agent, etc. can be included and, thereby, desired flavor, a color, a fragrance, and a taste can be provided to carbonated beverages. In addition, vitamins (vitamin B group, vitamin C, etc.), calcium (calcium lactate, calcium gluconate, etc.), minerals (iron, magnesium, phosphorus, potassium, etc.), dietary fiber, etc. are added as necessary. May be. Furthermore, for the purpose of maintaining the quality of the carbonated beverage, a preservative, an antioxidant, an anti-fading agent and the like can be blended.

  Here, plant components broadly mean components obtained by any treatment using edible parts (fruits, seeds, leaves, bark, rhizomes, petals, etc.) contained in plants such as fruits and vegetables. For example, exudate (sap, etc.) obtained from the edible part of the desired plant, or juice, crushed material (pure, paste, shredded product), extract (extracted liquid), etc. of the edible part be able to.

  Specifically, the juice includes citrus fruits such as oranges, oranges, lemons, limes, citrons, grapefruits, buntans, summer oranges, hassaku, yuzu, sudachi, kabosu, kumquats, apples, grapes, peaches, melons, watermelons, pears, Strawberry, pineapple, banana, berries, apricot, ume, cherry, guava, prune, raspberry, blueberry, cranberry, cowberry (cowberry), gummy (silverberry), mulberry (malberry), gooseberry, currant, blackberry, lychee , Mango, papaya, passion fruit, star fruit, durian, mangosteen and other tropical fruits, aronia and other fruit juices (fruit juice); and tomatoes, carrots, cabbage, onion, cinnamon, morroheia, kale, spinach, Rokkori, can squash, celery, parsley, green onions, burdock, shiitake, matsutake, Mitsuba, there may be mentioned Chinese cabbage, juice of various vegetables such as beans (vegetable juice).

  These may be a juice of one kind of fruit or vegetable, but a mixture of two or more kinds of fruit juice, a mixture of two or more kinds of fruit juice, or one or more kinds of juice It may be a mixed liquid of fruit and vegetable juice. Preferably it is fruit juice or juice of vegetables containing fruit juice. In addition, the juice of these fruits and vegetables may contain insoluble solids, such as a structure | tissue, such as a crushed material (fruit pulp etc.) and a sandbag, and a fiber.

  Examples of the crushed material include pulp and vegetable shredded products obtained by crushing the above-mentioned various fruits and vegetables, or purees and pastes that are concentrated by lining the shredded products. Furthermore, as an extract, extract of seeds of plants such as cola, guarana, coffee; or extract of plant rhizomes such as ginger, sassafras, sasarparilla; chamomile, elderflower, lemon balm, lavender, clove, garlic , Capsicum, pepper, mustard, salamander, wasabi, laurel, clove, thyme, sage, nutmeg, mace, cardamom, caraway, anise, basil, fennel, cumin, turmeric, paprika, saffron, basil, bay leaves, marjoram, Examples include extracts of herbs and spices such as oregano, rosemary, sage, tarragon, thyme, coriander, cumin and dale.

  Further, as a plant component, the above exudate, juice, crushed material (pure, paste, pulp), extract (extract), etc. are further processed to reduce or remove sugar, acid or insoluble components, etc. May be used. In addition, volatile aromas obtained by concentrating fruit juices squeezed like concentrated fruit juice 4 to 5 times, etc., concentrated fruit juices diluted at a concentration ratio such as concentrated reduced fruit juice, or moisture evaporated by concentration What cut back the part which contains many components can also be used.

  Furthermore, it is good also as syrup containing alcohol, such as strawberry high and cocktail soda, by adding alcohol. Although there will be no restriction | limiting in particular if the addition amount of alcohol is a range normally used for drinking, Preferably it can illustrate 1 to 15%.

  Further, the carbonated water used when supplying carbonated beverages is not particularly limited. Even when carbonated water having a high gas volume is used, if the raw material liquid (syrup) of the present invention is used, forming at the time of carbonated beverage supply is performed. Can be suppressed.

Specifically, the gas capacity in the carbonated beverage to be supplied may be 1 vol or more, more preferably 1.5 to 4 vol. Note that this is about 0.2 kg / cm ² or more in terms of carbon dioxide gas pressure of the beverage at 20 ° C., preferably corresponds to 0.7 kg / cm ² or more. If the gas capacity is 1 vol or less, carbonic acid is very weak, so that it is difficult to suppress the forming.

  Hereinafter, the content of the present invention will be specifically described using the following test examples. However, the present invention is not limited to these. Unless otherwise stated, the “parts” are “parts by weight”, “*” is made by Saneigen FFI Co., Ltd., and “*” is Saneigen FFI. It means a registered trademark of the corporation.

Experimental Example 1: Test for confirming foaming in carbonated water containing high-intensity sweeteners Among the combinations listed in Table 3 below, each sweetener (1-8, sweetness is adjusted to the same amount in terms of sugar) is added to water. After each was added and dissolved by stirring to prepare an aqueous solution, 20 ml each was filled into a 200 ml graduated cylinder, and further 80 ml of commercially available carbonated water (Wilkinson Carbonate (Asahi Beverage Co., Ltd.)) was poured and foamed. The maximum volume of carbonated water was measured, and the time required for foam formation and defoaming was evaluated. The results are shown in Table 3.

Explanation of symbols in the table How bubbles are generated-: No bubbles are observed.
±: Little or no foaming is observed (the amount of foam is less than 10% of the beverage).
+: A little foam is observed (the amount of foam is about 10 to 20% with respect to the beverage).
++: Foam of fine bubbles is observed (the amount of bubbles is about 20 to 40% with respect to the beverage).
+++: A very large bubble squirt is observed (the amount of foam is 40% or more of the beverage).

How bubbles disappear-: Bubbles disappear in an instant (5 seconds or less).
±: Bubbles disappear within 10 seconds.
+: Bubbles disappear within 30 seconds.
++: Bubble disappears within 1 minute.
+++: Bubbles do not disappear after 1 minute.

  From Table 3, the sucralose-containing solution of B and the acesulfame potassium-containing solution of D were good with little increase in volume and almost no bubbling even after adding carbonated water.

Experimental Example 2: Preparation of cola concentrated syrup and cola foaming confirmation test (1)
Among the formulations listed in Table 4 below, 1 to 12 were added to water, dissolved by stirring, and sterilized at 85 ° C. for 30 minutes to prepare a cola concentrated syrup.

  A 200 ml graduated cylinder was filled with 20 ml of each concentrated syrup (I to O), and 80 ml of commercially available carbonated water (Wilkinson Carbonate (manufactured by Asahi Beverage Co., Ltd.)) was poured to prepare a cola. The maximum capacity of the beverage containing the generated foam and the time until the foam disappeared were measured. The results are shown in Table 5.

  From Table 5, for sucralose-containing cola of I and acesulfame potassium-containing cola of K, after adding carbonated water, the time required for defoaming is significantly shorter than when other sweeteners are used, Almost no increase in volume was observed, foaming occurred quickly, and foam disappeared immediately. From this result, when I or K syrup is used in carbonated beverage supply devices such as beverage dispensers and cup-type beverage vending machines, there is a phenomenon that the beverage overflows at the time of beverage supply, or the trouble that it takes time to serve The effect that can be prevented is expected.

Experimental Example 3: Preparation of cola concentrated syrup and cola foaming confirmation test (2)
Cola-enriched syrup was prepared by the same manufacturing method as in Experimental Example 2 with the formulation listed in Table 6 below. Furthermore, the maximum capacity of the beverage containing foam produced by the same method as in Experimental Example 2 and the time until the foam disappeared were measured. The results are also shown in Table 6.

  From Table 6, it was found that even in aspartame, the disappearance of the foam is accelerated by suppressing the sugar content in the total sweetener component to 10% by mass or less.

Example 1: Preparation of cider using syrup for cider and dispenser for beverage Among the formulations of Example 1 listed in Table 7 below, 1-6 are added to water, dissolved by stirring, sterilized at 85 ° C for 30 minutes, and used for cider. A concentrated syrup was prepared. Although the said syrup and carbonated water were mix | blended in the ratio of Table 5, and the cider was prepared using the dispenser for drinks, the low-calorie cider was able to be prepared, without a cider overflowing from a cup. This was the same result as the case of preparing the concentrated syrup for cider of Comparative Example 1 using the saccharides of the prescription in Table 5, and preparing the cider using the beverage dispenser as in Example 1.

Note 1) Sweetener formulation (Sunsweet * SA-8020 *): Contains 24% sucralose and 18% acesulfame K.

Example 2: Preparation of cider with cider syrup and beverage dispenser Among the formulations listed in Table 8 below, 1 to 6 were added to water, dissolved by stirring, sterilized at 85 ° C for 30 minutes, and concentrated cider syrup for apple cider. Prepared. Although the said syrup and carbonated water were mix | blended in the ratio of Table 6, and the cider was prepared using the dispenser for drinks, the cider without a calorie could be prepared, without a cider overflowing from a cup.

  ADVANTAGE OF THE INVENTION By this invention, the method (suppressing foaming) which arises when supplying carbonated beverages in carbonated beverage supply apparatuses, such as a drink dispenser and a cup-type drink vending machine, can be provided.

Claims (2)

Oite carbonated beverage supply device, a cup, and carbonated water, sucralose and / or characterized by mixing a syrup containing acesulfame potassium, a method of suppressing the foaming at the time of carbonated beverage supply. The method of suppressing forming during carbonated beverage supply according to claim 1, wherein the amount of sucralose and / or acesulfame potassium contained in the syrup is 10% by mass or more in terms of sugar sweetness in all sweet ingredients.