JP5657222B2 - Vitamin C enhanced beverage - Google Patents
Vitamin C enhanced beverage Download PDFInfo
- Publication number
- JP5657222B2 JP5657222B2 JP2009180794A JP2009180794A JP5657222B2 JP 5657222 B2 JP5657222 B2 JP 5657222B2 JP 2009180794 A JP2009180794 A JP 2009180794A JP 2009180794 A JP2009180794 A JP 2009180794A JP 5657222 B2 JP5657222 B2 JP 5657222B2
- Authority
- JP
- Japan
- Prior art keywords
- beverage
- vitamin
- aspartame
- sucralose
- odor
- 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.)
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims description 139
- 235000013361 beverage Nutrition 0.000 title claims description 92
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 title description 65
- 229930003268 Vitamin C Natural products 0.000 title description 65
- 235000019154 vitamin C Nutrition 0.000 title description 65
- 239000011718 vitamin C Substances 0.000 title description 65
- 235000010357 aspartame Nutrition 0.000 claims description 42
- 108010011485 Aspartame Proteins 0.000 claims description 39
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- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 39
- 229960003438 aspartame Drugs 0.000 claims description 39
- 239000004376 Sucralose Substances 0.000 claims description 28
- 235000019408 sucralose Nutrition 0.000 claims 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 description 28
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 23
- 239000000619 acesulfame-K Substances 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 19
- 235000003599 food sweetener Nutrition 0.000 claims description 18
- 239000003765 sweetening agent Substances 0.000 claims description 18
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 15
- 229960004998 acesulfame potassium Drugs 0.000 claims description 15
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- 230000001954 sterilising effect Effects 0.000 claims description 13
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- 239000011668 ascorbic acid Substances 0.000 claims description 4
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
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- WRPAFPPCKSYACJ-UHFFFAOYSA-N mogroside IV E Natural products C1CC2(C)C3CC=C(C(C(OC4C(C(O)C(O)C(COC5C(C(O)C(O)C(CO)O5)O)O4)O)CC4)(C)C)C4C3(C)C(O)CC2(C)C1C(C)CCC(C(C)(C)O)OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O WRPAFPPCKSYACJ-UHFFFAOYSA-N 0.000 description 1
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- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 description 1
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- 235000019629 palatability Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 description 1
- IOUVKUPGCMBWBT-GHRYLNIYSA-N phlorizin Chemical compound O[C@@H]1[C@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-GHRYLNIYSA-N 0.000 description 1
- 235000019139 phlorizin Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- QRGRAFPOLJOGRV-UHFFFAOYSA-N rebaudioside F Natural products CC12CCCC(C)(C1CCC34CC(=C)C(CCC23)(C4)OC5OC(CO)C(O)C(OC6OCC(O)C(O)C6O)C5OC7OC(CO)C(O)C(O)C7O)C(=O)OC8OC(CO)C(O)C(O)C8O QRGRAFPOLJOGRV-UHFFFAOYSA-N 0.000 description 1
- HYLAUKAHEAUVFE-AVBZULRRSA-N rebaudioside f 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)CO1)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 HYLAUKAHEAUVFE-AVBZULRRSA-N 0.000 description 1
- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound 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 YWPVROCHNBYFTP-OSHKXICASA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229930190082 siamenoside Natural products 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010378 sodium ascorbate Nutrition 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000011496 sports drink Nutrition 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
- 229940013618 stevioside Drugs 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- GSTCPEBQYSOEHV-QNDFHXLGSA-N trilobatin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C=C1O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 GSTCPEBQYSOEHV-QNDFHXLGSA-N 0.000 description 1
- XPFJYKARVSSRHE-UHFFFAOYSA-K trisodium;2-hydroxypropane-1,2,3-tricarboxylate;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Na+].[Na+].[Na+].OC(=O)CC(O)(C(O)=O)CC(O)=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O XPFJYKARVSSRHE-UHFFFAOYSA-K 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
Description
本発明は、ビタミンＣが強化された飲料に関し、より詳細には、光及び／又は熱により生じる劣化臭が抑制された容器詰飲料に関する。 The present invention relates to a beverage enriched with vitamin C, and more particularly, to a packaged beverage in which a deterioration odor caused by light and / or heat is suppressed.
近年の健康志向に伴って、ビタミン類などの健康素材を比較的高濃度で配合した飲食品が多数開発されている。ビタミンＣは代表的な健康素材であり、ビタミンＣが強化された飲食品が数多く市販されているが、ビタミンＣは光や熱に弱い成分であり、製造時における加熱殺菌、保存時における加温や太陽光、蛍光灯等による光照射など、製造から流通（店頭を含む）の間に光や熱の影響を受け、劣化臭を発生して飲食品の商品価値を低下させる場合がある。ビタミンＣに起因する劣化臭は飲料の形態で特に強く知覚され、特にペットボトル等の透明容器に詰められた容器詰飲料において、ビタミンＣの劣化臭は顕著である。
そこで、ビタミンＣに起因する劣化臭を抑制する技術として、アラニン、グリシン、及びプロリンの３種よりなる群から選ばれた１種もしくは２種以上のアミノ酸を主成分として含む、ビタミンＣ強化飲食品におけるビタミンＣ臭のマスキング剤、特に経時劣化により生じる劣化臭のマスキング剤が提案されている（特許文献１）。また、ビタミンＣを含む各種ビタミン類に由来する特有の不快臭（ビタミン臭）のマスキング方法として、スクラロースを添加配合することが知られている（特許文献２）。
Along with the recent health consciousness, many foods and beverages containing health ingredients such as vitamins at a relatively high concentration have been developed. Vitamin C is a typical health ingredient, and many foods and beverages with enhanced vitamin C are available on the market. Vitamin C is a light and heat-sensitive ingredient and is heat sterilized during production and warmed during storage. There is a case where the product value of food and drink is lowered due to the influence of light and heat during manufacturing and distribution (including storefront), such as light irradiation by sunlight, sunlight, fluorescent lamps, etc., due to the influence of light and heat. The deteriorated odor caused by vitamin C is particularly strongly perceived in the form of a beverage, and the deteriorated odor of vitamin C is remarkable particularly in a packaged beverage packed in a transparent container such as a plastic bottle.
Therefore, as a technique for suppressing the deterioration odor caused by vitamin C, vitamin C-enhanced food and drink comprising as a main component one or more amino acids selected from the group consisting of alanine, glycine, and proline. A masking agent for vitamin C odor, particularly a masking agent for deteriorated odor caused by deterioration over time has been proposed (Patent Document 1). In addition, it is known that sucralose is added and blended as a masking method for peculiar unpleasant odors (vitamin odors) derived from various vitamins including vitamin C (Patent Document 2).
近年、健康志向の高まりから、カロリーの高いショ糖に代わり、甘味度が強い高甘味度甘味料を使用したノンシュガー、微糖タイプの飲食品の検討が盛んに行われている。このノンシュガー、微糖タイプの飲料にビタミンＣを強化した場合、ビタミンＣが熱や光の影響を受けて劣化臭を発生し、不快臭及び不快味として顕著に知覚されるので、ビタミンＣ強化飲料として満足できる美味しさではなく、ノンシュガー、微糖タイプの飲料においてビタミンＣを強化するのが難しい現状である。 In recent years, non-sugar and fine sugar type foods and drinks using high-sweetness sweeteners with high sweetness instead of high-calorie sucrose have been actively studied due to an increase in health-consciousness. When vitamin C is fortified in this non-sugar, fine sugar type beverage, vitamin C is affected by heat and light and generates a deteriorated odor, which is perceived as an unpleasant odor and an unpleasant taste. It is difficult to enhance vitamin C in non-sugar and fine sugar type beverages, not the delicious taste that can be satisfied as a beverage.
本発明の目的は、ビタミンＣが強化されたノンシュガー、微糖タイプの容器詰飲料であって、ビタミンＣに起因する劣化臭が抑制された嗜好性を満足させるビタミンＣ強化飲料を提供することにある。 An object of the present invention is to provide a non-sugar, fine sugar-type container-packed beverage in which vitamin C is fortified, and a vitamin C-fortified beverage satisfying palatability in which a deterioration odor caused by vitamin C is suppressed. It is in.
本発明者らは上記課題を解決するために鋭意検討を行った結果、高甘味度甘味料として、スクラロース、アセスルファムカリウム及びアスパルテームを選択し、これらを特定の割合で配合させることにより、ノンシュガー、微糖タイプの飲料であってもビタミンＣの劣化臭をマスキングすることが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 selected sucralose, acesulfame potassium and aspartame as high-intensity sweeteners, and blended them in a specific ratio, thereby providing non-sugar, It has been found that even a fine sugar type beverage can mask the deterioration odor of vitamin C, and the present invention has been completed.
すなわち、これに限定されるものではないが、本発明は以下を包含する。
１． 加熱殺菌工程を経て得られる容器詰飲料であって、飲料１００ｍＬ中に、（ア）アスコルビン酸類 ６〜１０００ｍｇ、及び、（イ）スクラロース、アセスルファムカリウム及びアスパルテームを含有する甘味料 １〜１００ｍｇを含有し、スクラロース：アスパルテーム及びアセスルファムカリウム：アスパルテームの含量割合（重量比）が、それぞれ１：１〜２０：１である、上記飲料。
２． 飲料全体に対して（ウ）果汁 ０．１〜５０重量％をさらに含む、請求項１に記載の飲料。
３． 糖質含有量が、飲料１００ｍＬ中２ｇ以下である、請求項１又は２に記載の飲料。
また別の観点からは、本発明は、特定量のスクラロース、アセスルファムカリウム及びアスパルテームを配合することによる、ビタミンＣ強化飲料におけるビタミンＣ劣化臭のマスキング方法に関する。さらに別の観点からは、本発明は、特定量のスクラロース、アセスルファムカリウム及びアスパルテームを配合することによる、ビタミンＣ劣化臭が抑制されたビタミンＣ強化飲料の製造方法に関する。
That is, although not limited to this, this invention includes the following.
1. A container-packed beverage obtained through a heat sterilization step, and contains 100 ml of beverage (a) 6 to 1000 mg of ascorbic acid, and (i) 1 to 100 mg of sweetener containing sucralose, acesulfame potassium and aspartame. The said drink whose content ratio (weight ratio) of sucralose: aspartame and acesulfame potassium: aspartame is 1: 1-20: 1, respectively.
2. The beverage according to claim 1, further comprising 0.1 to 50% by weight of (u) fruit juice based on the whole beverage.
3. The beverage according to claim 1 or 2, wherein the sugar content is 2 g or less in 100 mL of beverage.
From another point of view, the present invention relates to a method for masking a deteriorated odor of vitamin C in a vitamin C enriched beverage by blending specific amounts of sucralose, acesulfame potassium and aspartame. From still another aspect, the present invention relates to a method for producing a vitamin C-enriched beverage in which a vitamin C deterioration odor is suppressed by blending specific amounts of sucralose, acesulfame potassium and aspartame.
本発明によると、熱や光に伴うビタミンＣの劣化臭が抑制された飲料が得られるので、ノンシュガー、微糖タイプの飲料で、瓶、ペットボトル等の透明容器に詰められた容器詰飲料であっても、嗜好面で十分に満足のできるビタミンＣ強化飲料が提供される。 According to the present invention, since a beverage in which the deterioration odor of vitamin C due to heat and light is suppressed is obtained, a non-sugar, fine sugar type beverage packed in a transparent container such as a bottle or a plastic bottle Even so, it is possible to provide a vitamin C-enriched beverage that is sufficiently satisfactory in terms of taste.
（甘味料）
高甘味度甘味料、すなわちショ糖、果糖或いはブドウ糖よりも高い甘味度を有する甘味料としては、合成の高甘味度甘味料として、スクラロース、アセスルファムカリウム（以下、Ａｃｅ−Ｋ）、アスパルテーム（以下、ＡＰＭ）、アリテーム、サッカリン、ネオヘスペリジンジヒドロカルコン、シクラメート、ネオテーム、Ｎ−［Ｎ−［３−（３−ヒドロキシ−４−メトキシフェニル）プロピル］−Ｌ−α−アスパルチル］−Ｌ−フェニルアラニン １−メチルエステル、Ｎ−［Ｎ−［３−（３−ヒドロキシ−４−メトキシフェニル）−３−メチルブチル］−Ｌ−α−アスパルチル］−Ｌ−フェニルアラニン １−メチルエステル、Ｎ−［Ｎ−［３−（３−メトキシ−４−ヒドロキシフェニル）プロピル］−Ｌ−α−アスパルチル］−Ｌ−フェニルアラニン １−メチルエステル、及びこれらの塩等が挙げられ、天然の高甘味度甘味料として、レバウディオサイドＡ、レバウディオサイドＢ、レバウディオサイドＣ、レバウディオサイドＤ、レバウディオサイドＥ、レバウディオサイドＦ、ズルコシドＡ、ズルコシドＢ、ルブソシド、ステビア、ステビオシド、モグロシドＩＶ、モグロシドＶ、羅漢果甘味料、シアメノシド、モナチン及びその塩、クルクリン、グリチルリチン酸及びその塩、タウマチン、モネリン、マビンリン、ブラゼイン、ヘルナンズルチン、フィロズルチン、グリチフィリン、フロリジン、トリロバチン、バイユノシド、オスラジン、ポリポドシドＡ、プトロカリオシドＡ、プトロカリオシドＢ、ムクロジオシド、フロミソシドＩ、ペリアンドリンＩ、アブルソシドＡ、及びシクロカリオシドＩ等が挙げられる。
(sweetener)
As a high sweetness sweetener, that is, a sweetener having a higher sweetness than sucrose, fructose or glucose, synthetic high sweetness sweeteners include sucralose, acesulfame potassium (hereinafter Ace-K), aspartame (hereinafter referred to as APM), alitame, saccharin, neohesperidin dihydrochalcone, cyclamate, neotame, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl Ester, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [N- [3- ( 3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspartyl] -L-fe Examples include natural alanine 1-methyl ester and salts thereof, and natural high-intensity sweeteners such as rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebau. Dioside E, rebaudioside F, dulcoside A, dulcoside B, rubusoside, stevia, stevioside, mogroside IV, mogroside V, rahan fruit sweetener, siamenoside, monatin and its salt, curculin, glycyrrhizic acid and its salt, thaumatin, monelin , Mabinlin, brazein, hernandultin, phyllozultin, glyphyllin, phlorizin, trilobatin, bayonoside, osrazine, polypodosid A, putrocarioside A, putrocarioside B, muclodioside, flumisoside I, periandrin I, brusoci A, and include cyclopropyl Kallio Sid I like.
本発明の飲料では、上記高甘味度甘味料のうち、スクラロース、Ａｃｅ−Ｋ及びＡＰＭを特定の割合で用いることにより、ノンシュガー、微糖タイプの飲料であってもビタミンＣ劣化臭のマスキング作用が発揮されることを特徴とする。スクラロースとは、ショ糖から生まれた低カロリー甘味料でショ糖の約４００〜６００倍の甘味を持ち、水に溶けやすく、酸や熱に対する安定性が高いといわれている甘味料であり、Ａｃｅ−Ｋとは、酢酸を原料とする甘味料で、ショ糖の約２００倍の甘味を持ち、水に溶けやすく、熱や酸に対する安定性が高いといわれている甘味料であり、ＡＰＭとは、２種類のアミノ酸（アスパラギン酸、フェニルアラニン）とメチルアルコールとを結合させて得られる白い結晶性粉末でショ糖の約１８０〜２２０倍の甘味を持つアミノ酸系の甘味料である。 In the beverage of the present invention, by using sucralose, Ace-K and APM at a specific ratio among the above-mentioned high-intensity sweeteners, even if it is a non-sugar, fine sugar type beverage, the masking action of vitamin C deterioration odor Is exhibited. Sucralose is a low-calorie sweetener born from sucrose that has a sweetness of about 400 to 600 times that of sucrose, is easily dissolved in water, and is said to have high acid and heat stability. -K is a sweetener made from acetic acid, which is about 200 times sweeter than sucrose, is soluble in water, and is said to have high stability against heat and acid. It is a white crystalline powder obtained by combining two kinds of amino acids (aspartic acid, phenylalanine) and methyl alcohol, and is an amino acid sweetener having a sweetness of about 180 to 220 times that of sucrose.
本発明の飲料では、甘味料としてスクラロース、Ａｃｅ−Ｋ及びＡＰＭを用いるが、スクラロース、Ａｃｅ−Ｋ及びＡＰＭに加えて上記高甘味度甘味料を１種又は複数配合してもよい。また、本発明の飲料には、砂糖（ショ糖）、果糖、ブドウ糖等の低甘味度甘味料を配合してもよいが、本発明のビタミンＣの劣化臭マスキング作用が低糖質飲料で顕著に奏されること、カロリー低減の観点とから、砂糖（ショ糖）等の低甘味度甘味料を含有しないことが好ましい。ここで、低甘味度甘味料とは、ショ糖と同等又はそれ以下の甘味度を有する甘味料をいう。 In the beverage of the present invention, sucralose, Ace-K and APM are used as sweeteners. However, in addition to sucralose, Ace-K and APM, one or more of the above high-intensity sweeteners may be blended. In addition, the beverage of the present invention may be blended with a low-sweetness sweetener such as sugar (sucrose), fructose, glucose, etc., but the deterioration odor masking action of vitamin C of the present invention is prominent in low-sugar beverages. From the viewpoint of being played and reducing calories, it is preferable not to contain a low-sweetness sweetener such as sugar (sucrose). Here, the low-sweetness sweetener refers to a sweetener having a sweetness equivalent to or lower than that of sucrose.
本発明の飲料中のスクラロースの配合量（重量比）は、ＡＰＭ１に対して１〜２０、好ましくは１〜１０、より好ましくは１〜５程度（スクラロース：アスパルテーム＝１：１〜２０：１、好ましくは１：１〜１０：１、より好ましくは１：１〜５：１）である。また、本発明の飲料中のＡｃｅ−Ｋの配合量（重量比）は、ＡＰＭ１に対して１〜２０、好ましくは１〜１０、より好ましくは１〜５程度（アセスルファムカリウム：アスパルテーム＝１：１〜２０：１、好ましくは１：１〜１０：１、より好ましくは１：１〜５：１）である。ここで、ＡＰＭが多過ぎると、加熱殺菌で口当たりが重くなる、後味の切れが悪くなるなど、飲料の清涼感を損ない、場合によりビタミンの劣化臭を増強させることがあるため、スクラロースとＡｃｅ−Ｋの総量に対して、ＡＰＭの量が同等またはそれ以下となるように配合するのが好ましい。さらに、スクラロースとＡｃｅ−Ｋの割合は、甘味の質の面から１０：１〜１：１０であることが好ましい。 The blending amount (weight ratio) of sucralose in the beverage of the present invention is 1 to 20, preferably 1 to 10, more preferably about 1 to 5 with respect to APM1 (sucralose: aspartame = 1: 1 to 20: 1, The ratio is preferably 1: 1 to 10: 1, more preferably 1: 1 to 5: 1. Moreover, the compounding quantity (weight ratio) of Ace-K in the drink of this invention is 1-20 with respect to APM1, Preferably it is 1-10, More preferably, it is about 1-5 (acesulfame potassium: aspartame = 1: 1. To 20: 1, preferably 1: 1 to 10: 1, more preferably 1: 1 to 5: 1. Here, if there is too much APM, the mouthfeel becomes heavy by heat sterilization, the aftertaste becomes worse, and the refreshing sensation of the beverage is impaired. In some cases, the deterioration odor of vitamins may be enhanced, so sucralose and Ace- It is preferable that the amount of APM is equal to or less than the total amount of K. Furthermore, the ratio of sucralose to Ace-K is preferably 10: 1 to 1:10 in terms of sweetness quality.
このような特定の割合でスクラロース、Ａｃｅ−Ｋ及びＡＰＭを配合することにより、ビタミンＣの劣化臭をマスキングできるものであるが、この特定の割合は、低糖質飲料における風味上の問題点、例えばコク感（ボディ感、量感）の不足、高甘味度甘味料に起因する苦味、異味、甘味の後引き等をも改善することができる。 By blending sucralose, Ace-K and APM at such a specific ratio, it is possible to mask the deterioration odor of vitamin C. However, this specific ratio is a problem in flavor in low-sugar beverages, for example, Lack of richness (body feeling, volume feeling), bitterness, off-taste, sweetness after-effect, etc. caused by high-intensity sweeteners can also be improved.
本発明の飲料では、上記の特定の割合のスクラロース、Ａｃｅ−Ｋ及びＡＰＭ、又はこれらを含む甘味料を、飲料１００ｍＬあたり１〜１００ｍｇ、好ましくは１０〜６０ｍｇ、より好ましくは２０〜５０ｍｇ程度含有する。 In the beverage of the present invention, the above-mentioned specific proportion of sucralose, Ace-K and APM, or a sweetener containing these is contained in an amount of about 1 to 100 mg, preferably 10 to 60 mg, more preferably about 20 to 50 mg per 100 mL of beverage. .
（ビタミンＣ強化飲料）
ビタミンＣは、水溶性ビタミンの１種であり、アスコルビン酸（(R)-3,4-ジヒドロキシ-5-（(S)-1,2-ジヒドロキシエチル）フラン-2(5H)-オン）のＬ体を指す。
(Vitamin C enhanced drink)
Vitamin C is a kind of water-soluble vitamin, and it is an ascorbic acid ((R) -3,4-dihydroxy-5-((S) -1,2-dihydroxyethyl) furan-2 (5H) -one). Refers to the L form.
本発明でいうビタミンＣ強化飲料とは、健康増進法第３１条第１項の規定に基づく厚生労働省の告示である栄養表示基準に記載の含む旨の表示について遵守すべき事項に示された内容に遵守した飲料であり、具体的には飲料１００ｍＬあたり６ｍｇ以上のビタミンＣを含有している飲料をいう。ビタミンＣの上限値は、通常、飲料１００ｍＬあたり１０００ｍｇ、好ましくは５００ｍｇ、より好ましくは４００ｍｇ程度、特に好ましくは３００ｍｇ程度である。飲料１００ｍＬあたり１０００ｍｇを超える量のビタミンＣを配合した場合、本発明の特定の割合の高甘味度甘味料を配合することによるビタミンＣ劣化臭のマスキング作用が有効に発揮されない場合がある。 Vitamin C-enriched drink as used in the present invention is the contents shown in matters to be observed with respect to the indication of inclusion in the nutrition labeling standard, which is a notification of the Ministry of Health, Labor and Welfare based on the provisions of Article 31 Paragraph 1 of the Health Promotion Act Specifically, it means a beverage containing 6 mg or more of vitamin C per 100 mL of beverage. The upper limit of vitamin C is usually 1000 mg per 100 mL of beverage, preferably 500 mg, more preferably about 400 mg, and particularly preferably about 300 mg. When vitamin C in an amount exceeding 1000 mg per 100 mL of beverage is blended, the masking action of vitamin C deterioration odor due to blending the high-intensity sweetener of a specific ratio of the present invention may not be exhibited effectively.
ビタミンＣ強化飲料では、その劣化臭は、加熱殺菌時や保存時の加温や光照射等によって発生する。本発明の飲料は、加熱殺菌工程を経て製造される容器詰飲料を対象とし、その加熱殺菌時及び保存時におけるビタミンＣ劣化臭を抑制するものである。加熱殺菌の方法としては、特に限定されるものではなく、公知の方法を採用することができ、例えば、レトルト殺菌法、高温短時間殺菌法（ＨＴＳＴ法）、超高温殺菌法（ＵＨＴ法）などを好適に行うことができる。容器詰飲料の容器に応じて加熱殺菌法を適宜選択することもでき、例えば、ＰＥＴボトルを飲料容器として用いる場合などはＵＨＴ殺菌が好適である。また、加熱装置や加熱方式にも特に制限はなく、例えば、直接水蒸気を吹き込むスチームインジェクション式や飲料を水蒸気中に噴射して加熱するスチームインフュージョン式などの直接加熱方式、プレートやチューブなど表面熱交換器を用いる間接加熱方式など公知の方法で行うことができる。 In the vitamin C-enriched beverage, the deteriorated odor is generated by heating or light irradiation during heat sterilization or storage. The beverage of the present invention is intended for a container-packed beverage produced through a heat sterilization process, and suppresses a vitamin C deterioration odor during heat sterilization and storage. The method of heat sterilization is not particularly limited, and a known method can be adopted, for example, retort sterilization method, high temperature short time sterilization method (HTST method), ultra high temperature sterilization method (UHT method), etc. Can be suitably performed. A heat sterilization method can be appropriately selected according to the container of the packaged beverage. For example, when a PET bottle is used as a beverage container, UHT sterilization is preferable. Also, there is no particular limitation on the heating device and heating method, for example, a direct injection method such as a steam injection method in which water vapor is directly blown or a steam infusion method in which a beverage is injected into water vapor, a surface heat such as a plate or a tube. It can be performed by a known method such as an indirect heating method using an exchanger.
ビタミンＣを強化する対象となる飲料としては、例えば、コーラ、ジンジャーエール、サイダー等の炭酸飲料、植物成分（果汁、野菜汁、果実等）が配合された果汁（野菜汁含む）飲料、フレーバードウォーター、スポーツ飲料、栄養飲料、コーヒー、ココア、紅茶、茶飲料、乳成分を含む乳飲料などが挙げられる。 Examples of beverages for strengthening vitamin C include carbonated beverages such as cola, ginger ale, and cider, fruit juices (including vegetable juices) beverages containing plant ingredients (fruit juices, vegetable juices, fruits, etc.), and flavored beverages. Water, sports drinks, nutritional drinks, coffee, cocoa, tea, tea drinks, milk drinks containing milk components, and the like can be mentioned.
ビタミンＣ強化飲料の劣化臭は、ノンシュガー又は微糖タイプの飲料など低糖質飲料で顕著となる。本発明の特定の割合の高甘味度甘味料を配合することによるビタミンＣの劣化臭マスキング作用は、ビタミンＣ劣化臭が顕著な低糖質飲料において、特に顕著に奏されるので、本発明の飲料の好ましい態様の一例である。ここで「低糖質飲料」とは、飲料全体における糖質の割合が２．０ｇ／１００ｍＬ以下、好ましくは１．５ｇ／１００ｍＬ以下、より好ましくは１．２ｇ／１００ｍＬ以下である飲料をいい、「糖質」の量は、健康増進法の栄養表示基準に規定されているように、「当該食品の重量からたんぱく質、脂質、食物繊維、灰分および水分の量を控除」して算出した値をいう。 The deteriorated odor of vitamin C-enriched drinks becomes prominent in low-sugar drinks such as non-sugar or fine sugar type drinks. The degradation odor masking action of vitamin C by blending a high-intensity sweetener with a specific proportion of the present invention is particularly prominent in low-sugar beverages where vitamin C degradation odor is significant, so the beverage of the present invention It is an example of the preferable aspect of. Here, the “low sugar beverage” refers to a beverage having a sugar ratio of 2.0 g / 100 mL or less, preferably 1.5 g / 100 mL or less, more preferably 1.2 g / 100 mL or less in the whole beverage, The amount of `` sugar '' refers to the value calculated by `` subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food '' as specified in the nutrition labeling standards of the Health Promotion Act. .
また、本発明者らは、ビタミンＣ強化飲料において果汁を配合すると、ビタミンＣの劣化臭がより顕著となることを見出した。このメカニズムの詳細は不明であり、果汁の劣化臭とビタミンＣの劣化臭とが相俟って増強されるのか、果汁中の成分がビタミンＣの劣化を促進するのかは十分に解明されていないが、このような劣化臭の著しい果汁を含有するビタミンＣ強化飲料においても、本発明の特定の割合の高甘味度甘味料により、ビタミンＣ劣化臭が顕著に抑制されることを確認している。ＡＰＭと果汁とを含む飲料では、青臭みや加熱臭が増強されることが知られているが、本発明のＡＰＭを含む特定の割合の高甘味度甘味料を特定の割合で含む飲料が、ビタミンＣ劣化臭が抑制されることは、極めて驚くべきことである。 In addition, the present inventors have found that the deterioration odor of vitamin C becomes more prominent when fruit juice is blended in a vitamin C enriched beverage. The details of this mechanism are unknown, and it is not fully understood whether the deterioration odor of fruit juice and the deterioration odor of vitamin C are combined or whether the components in fruit juice promote the deterioration of vitamin C. However, even in such vitamin C-enriched beverages containing fruit juice with a remarkable deterioration odor, it has been confirmed that the vitamin C deterioration odor is remarkably suppressed by the high-intensity sweetener of a specific ratio of the present invention. . In beverages containing APM and fruit juice, it is known that a blue odor and a heated odor are enhanced. However, a beverage containing a specific proportion of a high-intensity sweetener containing APM of the present invention is a vitamin. It is extremely surprising that the C deterioration odor is suppressed.
さらに、本発明のビタミンＣ劣化臭抑制効果は、炭酸飲料において、特に顕著に奏される。ビタミンＣの劣化臭が知覚されると、炭酸飲料本来の清涼感、爽快感が消失してしまうばかりか、炭酸の刺激と相俟って刺激が突出してしまうという問題があるが、本発明の特定の割合の高甘味度甘味料を含む炭酸飲料（低糖質の炭酸飲料を含む）では、ビタミンＣの劣化臭がマスキングされ、適度なコクが飲料に付与されるので、炭酸飲料の清涼感、爽快感、適度な刺激感を有する飲料となる。炭酸飲料のガス圧は、０．７ｋｇ／ｃｍ２以上、好ましくは１．０ｋｇ／ｃｍ２以上、より好ましくは１．５ｋｇ／ｃｍ２以上である。炭酸ガス圧がこの範囲にあると、ビタミンＣと炭酸の相乗効果により、高甘味度甘味料の後味の切れが向上する。 Furthermore, the vitamin C deterioration odor suppression effect of the present invention is particularly prominent in carbonated beverages. When the deterioration odor of vitamin C is perceived, there is a problem that not only the refreshing feeling and refreshing feeling inherent in carbonated drinks disappear, but also the stimulation protrudes in combination with the stimulation of carbonic acid. In carbonated beverages (including low-sugar carbonated beverages) containing a specific proportion of high-intensity sweetener, the deterioration odor of vitamin C is masked, and moderate richness is imparted to the beverage. It becomes a drink with a refreshing feeling and moderate irritation. The gas pressure of the carbonated beverage is 0.7 kg / cm 2 or more, preferably 1.0 kg / cm 2 or more, more preferably 1.5 kg / cm 2 or more. When the carbon dioxide pressure is in this range, the aftertaste of a high-intensity sweetener is improved by the synergistic effect of vitamin C and carbonic acid.
さらに、本発明の飲料にナトリウムを含有させると、高甘味度甘味料との相乗効果により、ビタミンＣ劣化臭を抑制できる。飲料中のナトリウム（イオン）の総含有量は、１〜１００ｍｇ／１００ｍＬ、好ましくは１０〜８０ｍｇ／１００ｍＬ、より好ましくは２０〜６０ｍｇ／１００ｍＬ、特に好ましくは３０〜５０ｍｇ／１００ｍＬ程度である。ナトリウム源としては、塩化ナトリウム、クエン酸ナトリウム、アスコルビン酸ナトリウム等、飲料に用いられるものであればどのようなものを配合してもよいが、風味の観点から、クエン酸ナトリウムが好適に選択される。クエン酸ナトリウム由来の有機酸（クエン酸）が、ビタミンＣ劣化臭や高甘味度甘味料の後味の切れを向上させるからである。 Furthermore, when sodium is contained in the beverage of the present invention, the vitamin C deterioration odor can be suppressed by a synergistic effect with the high-intensity sweetener. The total content of sodium (ion) in the beverage is 1 to 100 mg / 100 mL, preferably 10 to 80 mg / 100 mL, more preferably 20 to 60 mg / 100 mL, and particularly preferably about 30 to 50 mg / 100 mL. As the sodium source, any sodium chloride, sodium citrate, sodium ascorbate, etc. may be used as long as they are used in beverages. From the viewpoint of flavor, sodium citrate is preferably selected. The This is because the organic acid derived from sodium citrate (citric acid) improves the vitamin C degradation odor and the aftertaste of high-intensity sweeteners.
本発明の飲料は、配合する甘味料の後味の切れ等の風味上の観点から、ｐＨ２．５〜５．０、好ましくはｐＨ３．０〜４．０となるように、ｐＨを調整するのが好ましい。 In the beverage of the present invention, the pH is adjusted so as to be pH 2.5 to 5.0, preferably pH 3.0 to 4.0, from the viewpoint of the flavor such as the aftertaste of the sweetener to be blended. preferable.
以下の実施例により、本発明をより具体的に説明するが、本発明はこれらに限定されるものではない。なお、本明細書において、配合割合などは重量基準であり、数値範囲はその端点を含むものとして記載される。 The present invention will be described more specifically with reference to the following examples, but the present invention is not limited thereto. In the present specification, the blending ratio and the like are based on weight, and the numerical range is described as including the end points.
実施例１：低糖質飲料
表１の処方にて、飲料１００ｍＬあたりビタミンＣを３００ｍｇ含む、ビタミンＣ強化飲料（低糖質飲料、糖質含有量：約０．６ｇ／１００ｍＬ）を製造した。すなわち、表１に示す割合のアスコルビン酸（ビタミンＣ）、甘味度が同程度になるように調整した甘味料、クエン酸及びクエン酸ナトリウムを混合溶解して調合液を調製し、これを１８０ｍＬ瓶に充填した後、瓶キャップを巻き締め、シャワー殺菌機にて飲料中味の品温が７０℃で６０分間保持されるように殺菌を行った。
Example 1: Low-sugar beverage A vitamin C-enhanced beverage (low-sugar beverage, carbohydrate content: about 0.6 g / 100 mL) containing 300 mg of vitamin C per 100 mL of beverage was prepared according to the formulation shown in Table 1. That is, ascorbic acid (vitamin C) in the ratio shown in Table 1, a sweetener adjusted to have the same sweetness, citric acid and sodium citrate are mixed and prepared to prepare a preparation solution, which is added to a 180 mL bottle. After filling the bottle, the bottle cap was tightened and sterilized by a shower sterilizer so that the temperature of the beverage content was maintained at 70 ° C. for 60 minutes.
殺菌後の飲料を５℃に冷却した後、専門パネラー（３名）にて官能評価を行った。評価は、それぞれの水準における殺菌前の飲料を対象（３点）とし、対象と比べた風味の好ましさ（極めて悪い：０点、やや悪い：１点、少し悪い：２点、同程度：３点）で評価した。 After the sterilized beverage was cooled to 5 ° C., sensory evaluation was performed by a specialized panelist (3 persons). Evaluation was made on beverages before sterilization at each level (3 points), and the taste of the flavor compared to the target (very bad: 0 points, slightly bad: 1 point, slightly bad: 2 points, comparable: 3 points).
表１に評価結果を示す。アスパルテーム（ＡＰＭ）を含まないサンプル１-１に比べ、ＡＰＭを特定濃度で配合した飲料（サンプル１−２、１−３、１−４）ではビタミン劣化臭が抑制されていた。また、ＡＰＭをスクラロースと同量配合した飲料（サンプル１−５）では、ビタミンＣの劣化臭が感じられる他、甘味のバランスが崩れて口当たりが重くなり、後味の切れが悪く、清涼感の損なわれた飲料となった。このように、アスパルテーム１に対して、スクラロース及びアセスルファムカリウムの配合割合が１〜２０であるとビタミンＣの劣化臭を抑制できること、アスパルテームはスクラロースとアセスルファムカリウムの総量よりも少ないのが風味的によいことが判明した。 Table 1 shows the evaluation results. Compared with sample 1-1 which does not contain aspartame (APM), the vitamin-degraded odor was suppressed in beverages (samples 1-2, 1-3, 1-4) containing APM at a specific concentration. In addition, in the beverage (sample 1-5) containing APM in the same amount as sucralose, the deterioration smell of vitamin C is felt, the balance of sweetness is lost, the mouth feels heavy, the aftertaste is poor, and the refreshing feeling is impaired. It became a drink. Thus, when the blending ratio of sucralose and acesulfame potassium is 1 to 20 with respect to aspartame 1, the deterioration odor of vitamin C can be suppressed. It has been found.
実施例２： 果汁入り飲料
レモン果汁を１．４重量％配合した以外は実施例１と同様にして、表２の処方で瓶入りの飲料を製造した。飲料１００ｍＬあたりビタミンＣを３００ｍｇ含む、ビタミンＣ強化飲料（低糖質飲料、糖質含有量：約０．７ｇ／１００ｍＬ）を製造し、実施例１と同様に官能評価を行った。
Example 2: Beverage-containing beverages Bottled beverages were produced in the same manner as in Example 1 except that 1.4% by weight of lemon juice was blended. A vitamin C-enriched beverage (low-sugar beverage, carbohydrate content: about 0.7 g / 100 mL) containing 300 mg of vitamin C per 100 mL of beverage was produced, and sensory evaluation was performed in the same manner as in Example 1.
表２に評価結果を示す。表２より明らかなとおり、果汁を配合することで、ビタミンＣの劣化臭を含む不快臭が増強された。この不快臭が著しい飲料においても、ＡＰＭを特定濃度で配合した飲料（サンプル２−２、２−３、２−４）で不快臭を抑制する作用が確認できた。また、ＡＰＭをスクラロースと同量配合した飲料（サンプル２−５）では、ビタミンＣの劣化臭が感じられる他、甘味のバランスが崩れて口当たりが重くなり、後味の切れが悪く、清涼感の損なわれた飲料となった。このように、アスパルテーム１に対してスクラロース及びアセスルファムカリウムの配合割合が１〜２０であるとビタミンＣの劣化臭を抑制できること、アスパルテームはスクラロースとアセスルファムカリウムの総量よりも少ないのが風味的によいことが判明した。 Table 2 shows the evaluation results. As is clear from Table 2, the unpleasant odor including the deterioration odor of vitamin C was enhanced by blending the fruit juice. Even in the beverage having a significant unpleasant odor, the effect of suppressing the unpleasant odor could be confirmed with the beverage (sample 2-2, 2-3, 2-4) containing APM at a specific concentration. In addition, in the beverage (sample 2-5) containing APM in the same amount as sucralose, the deterioration smell of vitamin C is felt, the balance of sweetness is lost, the mouth feels heavy, the aftertaste is poor, and the refreshing feeling is impaired. It became a drink. Thus, when the blending ratio of sucralose and acesulfame potassium to aspartame 1 is 1 to 20, the deterioration odor of vitamin C can be suppressed. There was found.
実施例３：炭酸飲料
炭酸ガスを１．５ｋｇ／ｃｍ２となるように圧入する以外は実施例１と同様にして、表３の処方で瓶入りの飲料を製造し官能評価を行った。
Example 3: Carbonated beverage A bottled beverage was produced according to the formulation shown in Table 3 and subjected to sensory evaluation in the same manner as in Example 1 except that the carbon dioxide gas was press-fitted so as to be 1.5 kg / cm 2 .
表３に評価結果を示す。表３より明らかなとおり、低糖質飲料の炭酸飲料では、炭酸の刺激が突出し、ビタミンＣの劣化臭と相俟って苦味として知覚された。この不快臭・不快味を有する炭酸飲料においても、ＡＰＭを特定濃度で配合した飲料（サンプル３−２、３−３、３−４）で不快臭・不快味を抑制する作用が確認できた。また、ＡＰＭをスクラロースと同量配合した飲料（サンプル３−５）では、ビタミンＣの劣化臭が感じられる他、甘味のバランスが崩れて口当たりが重くなり、後味の切れが悪く、炭酸の苦味も相俟って清涼感の損なわれた飲料となった。このように、アスパルテーム１に対してスクラロース及びアセスルファムカリウムの配合割合が１〜２０であるとビタミンＣの劣化臭を抑制できること、アスパルテームはスクラロースとアセスルファムカリウムの総量よりも少ないのが風味的によいことが判明した。 Table 3 shows the evaluation results. As is clear from Table 3, in the carbonated beverage of a low sugar beverage, the stimulation of carbonation was prominent and was perceived as a bitter taste in combination with the deteriorated odor of vitamin C. Even in this carbonated beverage having an unpleasant odor / unpleasant taste, the effect of suppressing the unpleasant odor / unpleasant taste was confirmed with a beverage (samples 3-2, 3-3, 3-4) containing APM at a specific concentration. In addition, in the beverage (sample 3-5) containing the same amount of APM as sucralose, the deterioration smell of vitamin C is felt, the balance of sweetness is lost, the mouth feels heavy, the aftertaste is poor, and the bitter taste of carbonic acid is also Together, it became a drink with a refreshing sensation. Thus, when the blending ratio of sucralose and acesulfame potassium to aspartame 1 is 1 to 20, the deterioration odor of vitamin C can be suppressed, and aspartame has a good flavor that is less than the total amount of sucralose and acesulfame potassium. There was found.
実施例４：果汁入り炭酸飲料
炭酸ガスを１．５ｋｇ／ｃｍ２となるように圧入する以外は実施例２と同様にして、表４の処方で瓶入りの飲料を製造し官能評価を行った。
Example 4: Carbonated beverage containing fruit juice A bottled beverage was produced according to the formulation of Table 4 and subjected to sensory evaluation in the same manner as in Example 2 except that carbon dioxide was press-fitted to 1.5 kg / cm 2 . .
表４に評価結果を示す。表３より明らかなとおり、低糖質飲料の炭酸飲料では、炭酸の刺激が突出し、ビタミンＣ及び果汁の劣化臭と相俟って苦味として顕著に知覚され、飲料としての嗜好性が著しく低下した。この不快臭・不快味を有する果汁入り炭酸飲料においても、ＡＰＭを特定濃度で配合した飲料（サンプル４−２、４−３、４−４）で不快臭・不快味を抑制する作用が確認できた。 Table 4 shows the evaluation results. As is clear from Table 3, in the carbonated beverage of a low sugar beverage, the stimulation of carbonation was prominent, and it was perceived as a bitter taste in combination with vitamin C and the deterioration odor of fruit juice, and the preference as a beverage was significantly reduced. Even in carbonated beverages containing fruit juices with unpleasant odors and unpleasant tastes, the effects of suppressing unpleasant odors and unpleasant tastes with beverages (samples 4-2, 4-3, 4-4) containing APM at a specific concentration can be confirmed. It was.
Claims (3)
（イ）スクラロース、アセスルファムカリウム及びアスパルテームを含有する甘味料を飲料１００ｍＬ中に１〜１００ｍｇ、
（ウ）飲料全体に対して０．１〜５０重量％の果汁、
を含有する、加熱殺菌工程を経て得られる容器詰炭酸飲料であって、
ナトリウムの総含有量が２０〜１００ｍｇ／１００ｍＬ、糖質含有量が飲料１００ｍＬ中２ｇ以下、ガス圧が１．０ｋｇ／ｃｍ２以上、ｐＨが２．５〜５．０であり、
スクラロース／アスパルテームの含量割合（重量比）が１〜２０、アセスルファムカリウム／アスパルテームの含量割合（重量比）が１〜２０である、上記飲料。 (A) 6-1000 mg of ascorbic acid in 100 mL of beverage,
(I) 1-100 mg of sweetener containing sucralose, acesulfame potassium and aspartame in 100 mL of beverage,
(C) 0.1 to 50% by weight of fruit juice relative to the whole beverage,
Containing a carbonated beverage obtained through a heat sterilization process,
The total content of sodium is 20 to 100 mg / 100 mL, the sugar content is 2 g or less in 100 mL of beverage, the gas pressure is 1.0 kg / cm 2 or more, and the pH is 2.5 to 5.0 .
The said drink whose content ratio (weight ratio) of sucralose / aspartame is 1-20, and whose content ratio (weight ratio) of acesulfame potassium / aspartame is 1-20.
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