JP5887004B2 - Beverage containing high-intensity sweetener and method for producing the same - Google Patents

Description

  The present invention relates to a high-intensity sweetener-containing beverage and a method for producing the same, and more particularly to a high-intensity sweetener-containing beverage in which the taste quality of the high-intensity sweetener is improved and a method for producing the same.

  Due to the recent increase in health and diet orientation, low-calorie beverages have become preferred. The use of high-intensity sweeteners is increasing for reasons such as low calories compared to sugars. However, high-intensity sweeteners have problems in taste quality, such as lack of thickness, lack of richness (body feeling), unnatural aftertaste (unpleasant aftertaste), bitterness, and taste. Therefore, there are many consumer dissatisfaction with products using high-intensity sweeteners, and it is difficult to replace the total amount of sugars with high-intensity sweeteners, particularly in beverages. Therefore, it is desired to provide a beverage having a sweet taste such as a sugar-added sweetener while replacing sugar with a high-intensity sweetener.

  There have been many reports on improving the taste quality of high-intensity sweeteners. As what improves a taste quality by combining a high sweetness degree sweetener, for example, patent document 1 describes that a taste quality can be improved by combining sucralose and another sweetener. Patent Document 2 describes that the taste of sucralose can be improved by adding a specific amount of acesulfame potassium. Patent Document 3 describes that the taste of acesulfame potassium can be improved by adding a specific amount of sucralose. However, none of the reports were fully satisfactory in improving the taste quality of high-intensity sweeteners.

For example, Patent Document 4 discloses that rutin and / or a rutin derivative improve the taste of a high-sweetness sweetener by adding a specific substance to the high-sweetness sweetener. Is described. Patent Document 5 describes that the taste quality of sweeteners is improved by bitter substances such as quinine hydrochloride, quinine sulfate, caffeine, and brucine. Patent Document 6 discloses a soft drink containing a sweetening agent, a sour agent, and a bitter agent. Patent Document 7 describes a high-intensity sweetener and a sweet taste improving substance. Patent Document 8 describes a carbonated beverage to which a high-intensity sweetener is added as a means for improving a too strong body feeling (heavy mouthfeel) derived from plant components. However, none of the reports were fully satisfactory in improving the taste quality of high-intensity sweeteners.
Thus, a new technique has been desired for improving the taste quality of high-intensity sweeteners.

JP 2009-236739 A JP 2002-101844 A JP 2001-333729 A Japanese Patent Laid-Open No. 10-146165 JP 09-238641 A JP 2003-160446 A Special table 2010-508823 WO 2002/067072

  The present inventors have found that the taste quality of a high-sweetness sweetener can be improved by adding a sourness-imparting substance and a bitterness-imparting substance to a high-sweetness sweetener-containing beverage (Examples I to VI). ). The present invention is based on these findings.

  It is an object of the present invention to provide a beverage containing a high-intensity sweetener and having improved taste quality of the high-intensity sweetener and a method for producing the same.

That is, according to the present invention, the following inventions are provided.
(1) A high-intensity sweetener-containing beverage comprising an acidity-imparting substance and a bitterness-imparting substance, wherein the taste of the high-intensity sweetener is improved, and the bitterness-imparting substance is quassin and / or A beverage that is isoalpha acid.
(2) A high-sweetness sweetener is included at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight sucrose solution, the acidity-imparting substance has an acidity of 0.01 to 0.4%, and quascin is 0 The beverage according to (1), which is 0.02 ppm or more and less than 0.1 ppm.
(2 ′) a high-sweetness sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight solution of sucrose, the acidity-imparting substance having an acidity of 0.01 to 0.4%, The beverage according to (1), wherein the acid is 0.25 to 45 ppm.
(3) The beverage according to (1), wherein the high-intensity sweetener is a combination of acesulfame potassium and sucralose.
(4) comprising a combination of acesulfame potassium and sucralose at a concentration having a sweetness equivalent to a 0.5 to 15% by weight solution of sucrose, and the sourness-imparting substance is present at an acidity of 0.01 to 0.4%. The beverage according to (3).
(5) The beverage according to (4), wherein the sourness-imparting substance is citric acid and / or phosphoric acid.
(6) comprising a combination of acesulfame potassium and sucralose having a sweetness equivalent to a 0.5 to 15% by weight solution of sucrose, wherein quassin is present at 0.02 ppm or more and less than 0.1 ppm, (3) The beverage described in 1.
(6 ') comprising a combination of acesulfame potassium and sucralose at a sweetness equivalent to a 0.5-15% by weight solution of sucrose, wherein the isoalpha acid is present at 0.25-45 ppm, (3) The beverage described in 1.
(7) The beverage according to (3) or (6), wherein the weight ratio of quassin and a combination of acesulfame potassium and sucralose is from 1: 120 to 1: 30000.
(7 ′) The beverage according to (3) or (6 ′), wherein the weight ratio of isoα-acid to a combination of acesulfame potassium and sucralose is 1: 0.26 to 1: 2400.
(8) A combination of acesulfame potassium and sucralose having a sweetness equivalent to a 0.5 to 15% by weight sucrose solution, a sourness-imparting substance having an acidity of 0.01 to 0.4%, and quassin The beverage according to any one of (3) to (7), wherein is 0.02 ppm or more and less than 0.1 ppm.
(8 ′) comprising a combination of acesulfame potassium and sucralose having a sweetness equivalent to a 0.5 to 15% by weight solution of sucrose, and the acidity-imparting substance has an acidity of 0.01 to 0.4%; The beverage according to any one of (3) to (5), (6 ′) and (7 ′), wherein the isoα acid is 0.25 to 45 ppm.
(9) The beverage according to any one of (1) to (8), (2 ′) and (6 ′) to (8 ′), wherein the beverage is a carbonated beverage.
(10) adjusting the concentration of quasine in a beverage comprising a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight solution of sucrose to 0.02 ppm or more and less than 0.1 ppm, and A method for producing a high-sweetness sweetener-containing beverage in which the taste of a high-sweetness sweetener is improved, wherein the sourness-imparting substance concentration in the beverage is adjusted to 0.01 to 0.4%.
(10 ′) adjusting the isoα acid concentration in the beverage comprising a high-sweetness sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight sucrose solution to 0.25 to 45 ppm; and A method for producing a high-sweetness sweetener-containing beverage in which the taste of a high-sweetness sweetener is improved, wherein the sourness-imparting substance concentration in the beverage is adjusted to 0.01 to 0.4%.
(11) adjusting the concentration of quassin in a beverage comprising a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight solution of sucrose to 0.02 ppm or more and less than 0.1 ppm, and A method for improving the taste quality of a high-sweetness sweetener in a high-sweetness sweetener-containing beverage, wherein the sourness-imparting substance concentration in the beverage is adjusted to 0.01 to 0.4%.
(11 ′) adjusting the isoα acid concentration in the beverage containing a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight sucrose solution to 0.25 to 45 ppm; and A method for improving the taste quality of a high-sweetness sweetener in a high-sweetness sweetener-containing beverage, wherein the sourness-imparting substance concentration in the beverage is adjusted to 0.01 to 0.4%.

  The beverage according to the present invention is advantageous in that a high-sweetness sweetener having a low calorie is used and a beverage with improved taste quality of the high-sweetness sweetener can be provided.

Detailed description of the invention

Definitions In the present invention, the “low calorie beverage” means a beverage of 20 kcal / 100 ml or less.

  In the present invention, “sweet” is one of basic tastes composed of five types of taste (sweet, salty, sour, bitter and umami), and has a sweet taste as represented by sucrose (sugar). Say.

  In the present invention, “acidity” is one of basic tastes composed of five kinds of tastes (sweet, salty, sour, bitter, umami), and refers to a sour taste exhibited by acid.

  In the present invention, “bitterness” is one of basic tastes composed of five types of taste (sweet, salty, sour, bitter, and umami) and refers to a taste exhibited by a bitterness-imparting substance.

  In the present invention, the “taste of a high-intensity sweetener” means a taste evaluated from the presence or absence of the richness (body feeling) of a beverage containing a high-intensity sweetener and the degree of post-cutting.

  In the present invention, “taste quality is improved” means that the beverage containing a high-intensity sweetener has improved richness (not feeling of body) and poor crispness and has a taste close to that of a beverage containing sucrose. Mean quality.

  In the present invention, the “body feeling” means a taste that feels a beverage-like thickness containing sucrose.

  In the present invention, “after-cut” means the disappearance of the remaining sweetness and bitterness unique to a beverage containing a sweetener.

  In the present specification, “1 ppm” corresponds to 0.0001 weight / volume%.

Beverages according to the present invention Beverages according to the present invention can be produced by adding a high-intensity sweetener, a sourness-imparting substance, and a bitterness-imparting substance to the original beverage. Hereinafter, the original beverage, the high-intensity sweetener, the sourness imparting substance, and the bitterness imparting substance will be described.

[Original beverage]
The original beverage constituting the beverage according to the present invention may be any beverage that can improve the taste of the high-intensity sweetener contained by adjusting the sourness-imparting substance concentration and the bitterness-imparting substance concentration. Carbonated beverages, fruit juice beverages, vegetable juice beverages, fruit juices and vegetable juice beverages, tea beverages, milk, soy milk, milk beverages, drink-type yogurt, coffee, cocoa, nutritional drinks, sports beverages, drinking water (mineral water, etc.) ), Non-alcoholic beverages such as completely alcohol-free beer; whiskey, bourbon, brandy, spirits (vodka, gin, rum, etc.), liqueurs, wine, fruit liquor, sake, Chinese liquor, shochu, beer, alcohol content 1% Examples of alcoholic beverages such as the following non-alcoholic beer, happoshu, and strawberry high can be exemplified, but are not limited thereto. Not shall.

  The raw beverage used in the present invention is preferably a non-alcoholic beverage, more preferably a carbonated beverage or a sports beverage, and more preferably a carbonated beverage.

  A carbonated beverage means a beverage containing carbon dioxide injected into water suitable for drinking, or a beverage containing carbon dioxide gas. Sweeteners, flavors and the like can be added to the carbonated beverage.

  The carbon dioxide pressure in the carbonated beverage is, for example, 0.1 to 0.4 MPa, preferably 0.15 to 0.35 MPa, more preferably 0.2 to 0.3 MPa when measured at about 20 ° C. be able to. This is because if the carbon dioxide pressure is too small, the effect of improving the taste quality of the high-intensity sweetener becomes small. On the other hand, if the carbon dioxide pressure is too high, the irritation becomes so strong that it may lack palatability. The carbon dioxide gas pressure can be measured by, for example, the gas pressure analysis method of beer based on the analysis method prescribed by the NTA (for example, the NTA website: http://www.nta.go.jp/shiraberu/zeiho-kaishaku/tsutatsu see /kobetsu/sonota/070622/01.htm). Specifically, for a specimen in a container that can use a perforation pressure gauge, hold the specimen in a 20 ° C water bath for 30 minutes while occasionally shaking it, then attach a perforation pressure gauge, pierce the needle and shake the light to read the pressure. Can be measured. Moreover, it can measure using a commercially available mechanical carbon dioxide pressure measuring device. For example, a gas volume measuring device (GVA-500, manufactured by Kyoto Electronics Industry Co., Ltd.) may be used.

  Examples of fruits used in fruit juice-containing beverages and fruit and vegetable juice-containing beverages include apples, tangerines, grapes, bananas, pears, plums, grapefruits, oranges, pineapples, watermelons, and strawberries. Examples of vegetables used in vegetable juice-containing beverages, fruit juices, and vegetable juice-containing beverages include tomato, carrot, celery, cucumber, cabbage, kale, spinach, pumpkin, parsley, asparagus, and bell pepper.

  Tea drinks are tea leaves (tea leaves), which are evergreens of the camellia family, or drinks for decocting and drinking leaves or cereals of plants other than tea trees. Either fermented tea, semi-fermented tea or non-fermented tea Are also included. Specific examples of tea beverages include Japanese tea (for example, green tea, barley tea), black tea, herbal tea (for example, jasmine tea), Chinese tea (for example, Chinese green tea, oolong tea), hoji tea, and the like.

  Milk beverages refer to beverages made mainly from raw milk, milk, etc. or foods made from these raw materials. In addition to those made of milk and other ingredients, for example, nutrient-enriched milk, flavored milk, and sugar-decomposed milk Those made from processed milk are also included.

  In the production of the original beverage used in the present invention, in addition to the high-intensity sweetener, sourness-imparting substance, and bitterness-imparting substance described below, flavoring, fruit juice, whey, Add fats and oils, emulsified compositions, extracts from animals and plants, acidulants that do not exhibit acidity, colorants, various vitamins, minerals, preservatives, thickeners, antioxidants, emulsifiers, stabilizers, antifoaming agents, etc. be able to. The original beverage used in the present invention can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.

[High intensity sweetener]
The high-intensity sweetener that constitutes the beverage according to the present invention has a sweetness that is as high as several tens to several thousand times that of sucrose when the same amount (weight) as sucrose is included in the mouth. It means a substance that can give sufficient sweetness to food.

  The high-sweetness sweetener used in the present invention is improved in taste by adjusting the bitterness-imparting substance concentration and sourness-imparting substance concentration in the beverage.

  The high-intensity sweetener may be a natural high-intensity sweetener or a synthetic high-intensity sweetener, such as aspartame, acesulfame potassium, xylitol, D-xylose, disodium glycyrrhizinate, saccharin. , Saccharin sodium, sucralose, D-sorbitol, stevia extract, stevia powder, glycyrrhizic acid and its salt, thaumatin, licorice extract, abrusoside A, cyclocarioside I, N-acetylglucosamine, L-arabinose, oligo-N- Examples include acetylglucosamine, licorice extract, α-glucosyltransferase-treated stevia, enzyme-treated licorice, enzyme-decomposed licorice, L-sorbose, neotame, rakanka extract, L-rhamnose, D-ribose and the like. The high-intensity sweetener may be used as a single component or in combination of two or more. The high intensity sweetener is preferably a combination of acesulfame potassium and sucralose. The amount of the high-intensity sweetener when two or more high-intensity sweeteners are used in combination can be represented by the total amount of the two or more high-intensity sweeteners.

  Commercially available high-intensity sweeteners used in the present invention can be obtained.

  The high-intensity sweetener used in the present invention can also be produced according to a known method.

  As the high-intensity sweetener used in the present invention, an extract of a plant or the like containing the target high-intensity sweetener (for example, stevia extract in the case of stevia) can also be used.

  The high-intensity sweetener concentration in the beverage can be appropriately determined according to the target beverage, and is, for example, 0.5 to 15% by weight, preferably 3 to 15% by weight, more preferably 5 to 5%. The concentration can be adjusted to have a sweetness equivalent to that of 12% by weight, even more preferably 8-10% by weight sucrose solution.

  Here, in order to adjust the concentration of the high-intensity sweetener-containing beverage so as to have “sweetness equivalent” to the sweetness of the target concentration of sucrose solution, the sweetness of the high-intensity sweetener used is used. Concentration can be calculated. Specifically, the concentration of a high-intensity sweetener that has a sweetness equivalent to the sweetness of a sucrose solution at a target concentration is a high-intensity sweetness using a target sucrose concentration with a sweetness level of 1. It can be obtained as a value divided by the sweetness of the material.

  Here, “sweetness” means the degree of sweetness when the sweetness of sucrose is used as a standard, and is generally a sucrose solution (for example, sucrose) having a constant concentration by a sensory test by a panel (subject). It can be determined by comparison with the concentration of the test sweetener that exhibits the same sweetness intensity as the 10% sugar solution).

  The sweetness of the high-intensity sweetener is known to those skilled in the art, and for example, “Latest Soft Drinks” (Kotsu Co., Ltd.) can be referred to. For example, when the sweetness level of a 1% by weight sucrose solution is 1, the sweetness level of acesulfame potassium is about 200, and the sweetness level of sucralose is about 600. Therefore, the concentration of sucralose having sweetness equivalent to that of a 1% by weight sucrose solution can be calculated as a value obtained by dividing 1 by 600, that is, 0.0017% by weight.

  Therefore, the high-intensity sweetener concentration in a drink can be 0.0025-0.075 weight% (25-750 ppm), for example, when using acesulfame potassium. The high-intensity sweetener (acesulfame potassium) concentration in the beverage can be appropriately determined depending on the type of the original beverage (base beverage), but is preferably 0.015-0.075% by weight (150-750 ppm). , More preferably 0.025 to 0.06 wt% (250 to 600 ppm), even more preferably 0.04 to 0.05 wt% (400 to 500 ppm). For example, when using sucralose, it can be 0.00083-0.025 weight% (8.3-250 ppm) or 0.00085-0.025 weight% (8.5-250 ppm). The high-intensity sweetener (sucralose) concentration in the beverage can be appropriately determined depending on the type of the original beverage, but is preferably 0.005 to 0.025% by weight (50 to 250 ppm), more preferably 0. 0.008 to 0.02 wt% (80 to 200 ppm), and even more preferably 0.013 to 0.017 wt% (130 to 170 ppm).

  When a combination of acesulfame potassium and sucralose is used as the high-intensity sweetener, the concentration can be determined in consideration of each sweetness and the type of the original beverage. The sweetness of the combination of acesulfame potassium and sucralose can be about 200-600 depending on the weight ratio. The weight ratio of acesulfame potassium to sucralose can be 5: 1 to 1: 1, preferably 4: 1 to 2: 1, more preferably 2: 1. When a combination of acesulfame potassium and sucralose is used, it can be 0.0012 to 0.06 wt% (12 to 600 ppm), preferably 0.007 to 0.06 wt% (70 to 600 ppm). ), More preferably 0.01 to 0.05 wt% (100 to 500 ppm), and even more preferably 0.02 to 0.04 wt% (200 to 400 ppm). When using a 2: 1 combination of acesulfame potassium and sucralose, it can be 0.0015 to 0.05 wt% (15 to 500 ppm), preferably 0.009 to 0.05 wt%. (90 to 500 ppm), more preferably 0.01 to 0.04 wt% (100 to 400 ppm), and even more preferably 0.02 to 0.03 wt% (200 to 300 ppm).

[Bitterness-imparting substance]
The bitterness imparting substance constituting the beverage according to the present invention means a substance capable of imparting bitterness to the target raw beverage.

  The bitterness-imparting substance used in the present invention can be combined with a sourness-imparting substance to improve the taste quality of the high-intensity sweetener contained in the beverage. The bitterness-imparting substance concentration can be provided.

  Examples of the bitterness-imparting substance include quassin and isoalpha acid. The bitterness-imparting substance may be used as a single component or in combination of two kinds. The bitterness-imparting substance is preferably quassin. The amount of the bitterness-imparting substance when used in combination with the bitterness-imparting substance can be represented by the total amount of each bitterness-imparting substance.

  As the bitterness-imparting substance used in the present invention, commercially available products can be obtained.

  The bitterness-imparting substance used in the present invention can also be produced according to a known method.

  As the bitterness-imparting substance used in the present invention, an extract of a plant or the like containing the target bitterness-imparting substance (for example, a oyster extract in the case of quassin) can also be used.

  The concentration of the bitterness-imparting substance in the beverage is 0.02 to 0.1 ppm or 0.02 ppm or more and less than 0.1 ppm, preferably 0.04 to 0.1 ppm or 0.000 when quassin is used as the bitterness-imparting substance. 04 ppm or more and less than 0.1 ppm, more preferably 0.06 to 0.1 ppm or 0.06 ppm or more and less than 0.1 ppm, still more preferably 0.08 to 0.1 ppm or 0.08 ppm or more and less than 0.1 ppm Can be adjusted as follows. When isoalpha acid is used as a bitterness-imparting substance, it is 0.25 to 45 ppm, preferably 0.25 to 25 ppm, more preferably 0.25 to 1 ppm, and even more preferably 0.5 to 1 ppm. Can be adjusted as follows. In particular, according to the present invention, the concentration is adjusted to such an extent that bitterness is not felt (0.02 to 0.04 ppm for quasine and 0.25 to 0.5 ppm for isoalpha acid). In addition, since the effect of improving the taste of high-intensity sweeteners can be obtained, it is advantageous in beverage production. That is, according to the present invention, it is possible to improve the taste quality of a high-intensity sweetener even in a beverage that does not impart a bitter taste in taste design. In addition, it can be applied to beverages for children who are not good at bitterness.

  The concentration of the bitterness-imparting substance in the beverage has a sweetness equivalent to that of 0.5 to 15% by weight sucrose solution (particularly, 3 to 15% by weight sucrose solution) when quassin is used as the bitterness-imparting substance. Of acesulfame potassium and sucralose in combination with 0.02 to 0.1 ppm or 0.02 ppm to less than 0.1 ppm, preferably 0.04 to 0.1 ppm or 0.04 ppm to less than 0.1 ppm More preferably 0.06 to 0.1 ppm or 0.06 ppm to less than 0.1 ppm, and still more preferably 0.08 to 0.1 ppm or 0.08 ppm to less than 0.1 ppm. Can do.

  The concentration of the bitterness-imparting substance in the beverage is such that when quassin is used as the bitterness-imparting substance, the weight ratio of quassin and the combination of acesulfame potassium and sucralose is 1: 120 to 1: 30000, preferably 1: 120. It can be adjusted to be ˜1: 15000, more preferably 1: 120 to 1: 7500. In particular, the weight ratio of quassin to the combination of acesulfame potassium and sucralose is 1: 700 to 1: 30000, preferably 1: 700 to 1: 15000, more preferably 1: 700 to 1: 7500. Can be adjusted.

  The concentration of the bitterness-imparting substance in the beverage is such that, when quassin is used as the bitterness-imparting substance, the weight ratio of quassin and a 2: 1 combination of acesulfame potassium and sucralose is 1: 150 to 1: 25000, preferably 1: 150-1: 1500, more preferably 1: 150-1: 6250. In particular, the weight ratio of quassin to a 2: 1 combination of acesulfame potassium and sucralose is from 1: 900 to 1: 25000, preferably from 1: 900 to 1: 12500, more preferably from 1: 900. It can be adjusted to be 1: 6250.

  The concentration of the bitterness-imparting substance in the beverage has a sweetness equivalent to 0.5 to 15% by weight solution of sucrose (particularly, 3 to 15% by weight solution of sucrose) when iso-α acid is used as the bitterness-imparting substance. With respect to the concentration of acesulfame potassium, sucralose, or mixtures thereof, the isoalpha acid is 0.25 to 45 ppm, preferably 0.25 to 25 ppm, more preferably 0.25 to 1 ppm, and even more preferably It can be adjusted to be present at 0.5-1 ppm.

  When iso-α acid is used as the bitterness-imparting substance, the weight ratio of iso-α acid to acesulfame potassium, sucralose, or a combination thereof is 1: 0.26 to 1: 2400, preferably 1: 0. It can be adjusted to be 48 to 1: 2400, more preferably 1:12 to 1: 2400, and still more preferably 1:12 to 1: 1200. In particular, the weight ratio of isoalpha acid to acesulfame potassium, sucralose, or a combination thereof can be adjusted to be 1:70 to 1: 2400, preferably 1:70 to 1200. .

  When isoalpha acid is used as the bitterness-imparting substance, the weight ratio of isoalpha acid to a 2: 1 combination of acesulfame potassium and sucralose is 1: 0.33 to 1: 2000, preferably 1: It can be adjusted to 0.6 to 1: 2000, more preferably 1:15 to 1: 2000, and still more preferably 1:15 to 1: 1000. In particular, the weight ratio of iso-alpha acid and the 2: 1 combination of acesulfame potassium and sucralose is adjusted to be 1:90 to 1: 2000, preferably 1:90 to 1: 1000. Can do.

[Sour taste imparting substance]
The sourness imparting substance constituting the beverage according to the present invention means a substance capable of imparting sourness to the target raw beverage.

  The sourness-imparting substance used in the present invention can be combined with a bitterness-imparting substance to improve the taste quality of the high-intensity sweetener contained in the beverage. The sourness-imparting substance concentration can be provided.

  Examples of the sourness-imparting substance include citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, acetic acid, phytic acid, fumaric acid, malic acid, phosphoric acid and the like. The sourness-imparting material is preferably citric acid, phosphoric acid, or a combination of citric acid and phosphoric acid. The acidity-imparting substance may be used as a single component, or two or more kinds may be used in combination.

  What is marketed can be obtained as the sourness imparting substance used in the present invention.

  The acidity-imparting substance used in the present invention can also be produced according to a known method.

  The acidity-imparting substance may be used in the form of a salt, and the type of salt is not particularly limited as long as the taste quality of the high-intensity sweetener can be improved.

  The sourness-imparting substance concentration in the beverage can be appropriately determined depending on the type of the original beverage (base beverage), but the acidity is 0.01 to 0.4%, preferably 0.05 to 0.4%. More preferably, it can be adjusted to 0.1 to 0.3%, and still more preferably 0.15 to 0.25%. When using quassin as a bitterness-imparting substance, the sourness-imparting substance concentration in the beverage is preferably 0.05 to 0.4%, more preferably 0.1 to 0.3%, and even more as acidity. Preferably, it can adjust so that it may become 0.15-0.25%.

Here, “acidity” means that calculated based on the acidity measurement method stipulated in Japanese Agricultural and Forestry Standards (Aug. 8, 2006 Farming and Water Notification No. 1127). Specifically, it can be converted to citric acid, and the percentage calculated by the following formula can be used as the acidity.
Acidity (%) = A × f × 100 / W × 0.0064
A: Titration with 0.1 mol / L sodium hydroxide solution (ml)
f: 0.1 mol / L sodium hydroxide solution titer W: sample weight (g)
0.0064: weight of anhydrous citric acid equivalent to 1 ml of 0.1 mol / L sodium hydroxide solution (g)

  Based on the acidity, the amount of each sourness-imparting substance added can be determined. For example, when citric acid is used, 0.01 to 0.4 w / v%, preferably 0.05 to 0.4 w / v%, more preferably 0.1 to 0.3 w / v%, Even more preferably, it can be 0.15-0.25 w / v%. When using phosphoric acid, 0.0078-0.32 w / v%, preferably 0.039-0.32 w / v%, more preferably 0.078-0.24 w / v%, even more Preferably, it can be 0.11 to 0.20 w / v%.

  The sourness-imparting substance concentration in the beverage is based on a combination of acesulfame potassium and sucralose at a concentration having a sweetness equivalent to that of a sucrose 0.5 to 15% by weight solution (particularly a sucrose 3 to 15% by weight solution). The acidity is 0.01 to 0.4%, preferably 0.05 to 0.4%, more preferably 0.1 to 0.3%, and still more preferably 0.15 to 0.25%. Can be adjusted to exist.

  The weight ratio of the combination of acesulfame potassium and sucralose to the sourness-imparting substance is 1: 0.16 to 1: 333, preferably 1: 0.83 to 1: 333, more preferably 1: 1.66. It can be adjusted to ˜1: 250, even more preferably 1: 2.5 to 1: 208. In particular, the weight ratio of the combination of acesulfame potassium and sucralose to the sourness-imparting substance is 1: 0.83 to 1:57, preferably 1: 1.7 to 1:43, more preferably 1: It can be adjusted to be 2.5 to 1:36.

  The weight ratio of the 2: 1 combination of acesulfame potassium and sucralose to the sourness-imparting material is 1: 0.2 to 1: 267, preferably 1: 1 to 1: 267, more preferably 1: 2. It can be adjusted to ˜1: 200, even more preferably 1: 3 to 1: 167. In particular, the weight ratio of the 2: 1 combination of acesulfame potassium and sucralose to the sourness-imparting substance is 1: 1 to 1: 44.4, preferably 1: 2 to 1: 33.3, more preferably , 1: 3 to 1: 27.8.

According to the production method the present invention of a beverage according to the present invention, sucrose 0.5-15 wt% solution (in particular, sucrose 3-15 wt% solution) high-intensity sweetener at a concentration having an equivalent sweetness and the The concentration of quassin in the beverage comprising is adjusted to 0.02 to 0.1 ppm or 0.02 ppm to less than 0.1 ppm, and the acidity-imparting substance concentration in the beverage is adjusted to an acidity of 0.01 to 0.4% ( In particular, there is provided a method for producing a beverage with improved taste quality of a high-intensity sweetener characterized by being adjusted to 0.05 to 0.4%. According to the present invention, in a beverage comprising a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight solution of sucrose (particularly, a 3 to 15% by weight solution of sucrose) Is adjusted to 0.25 to 45 ppm (particularly 0.25 to 1 ppm), and the sourness-imparting substance concentration in the beverage is adjusted to an acidity of 0.01 to 0.4% (particularly 0.1. The method for producing a beverage with improved taste quality of a high-intensity sweetener is characterized by adjusting to 05-0.4%).

  Regarding the “adjustment” of the sourness imparting substance concentration or the bitterness imparting substance concentration in the beverage, the sourness imparting substance and the bitterness imparting substance are added to the original beverage in consideration of the concentration of the sourness imparting substance and the bitterness imparting substance originally contained in the original beverage. Can be adjusted by adding either of the sourness-imparting substance or the bitterness-imparting substance, or it can be adjusted without adding any acidity-imparting substance or bitterness-imparting substance. You can also Moreover, it can also adjust by removing a sour taste imparting substance and / or a bitter taste imparting substance from an original beverage. Typically, it can be adjusted by adding a sour taste imparting substance and a bitter taste imparting substance to the original beverage.

  In the production of the beverage provided in the present invention, it can be produced using a production technique known in the art, and for example, “Revised New Version Soft Drinks” (Kokai Co., Ltd.) can be referred to.

  The high-intensity sweetener may be added during the production of the original beverage or after the production of the original beverage. The sourness-imparting substance and the bitterness-imparting substance may be added together or separately, and when added separately, any of them may be added first. When a plurality of high-intensity sweeteners are added, each component may be added together or separately, and when added separately, any of them may be added first.

  Regarding the addition of the sourness-imparting substance and / or the bitterness-imparting substance, the sourness-imparting substance and / or the bitterness-imparting substance may be added during the production of the original beverage or after the production of the original beverage. The acidity-imparting substance and the bitterness-imparting substance may be added together or separately, and when added separately, either may be added first. When adding a plurality of acidity-imparting substances or when adding a plurality of bitterness-imparting substances, each component may be added together or separately. It may be added first. In addition, when adding the sourness imparting substance and the bitterness imparting substance, it goes without saying that the necessity and amount of addition can be determined in consideration of the concentration of the sourness imparting substance and the bitterness imparting substance originally contained in the original beverage.

  In addition to sourness-imparting substances and bitterness-imparting substances, flavorings, fruit juices, whey, fats and oils, emulsified compositions, extracts derived from animals and plants, acidulants that do not exhibit acidity, coloring , Various vitamins, minerals, preservatives, thickeners, antioxidants, emulsifiers, antifoaming agents, stabilizers, and the like can be added as appropriate. These additives may be added during the production of the original beverage or after the production of the original beverage. When a plurality of additives are added, each component may be added together or separately, and when added separately, any of them may be added first.

  The high-intensity sweetener is a combination of acesulfame potassium and sucralose at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight sucrose solution in the original beverage, for example, a combination of acesulfame potassium and sucralose in the beverage The concentration of can be added to be 0.0012 to 0.06 wt% (12 to 600 ppm). In particular, the high-intensity sweetener is a combination of acesulfame potassium and sucralose at a concentration having a sweetness equivalent to that of a 3 to 15% by weight sucrose solution in the original beverage, for example, acesulfame potassium and sucralose in the beverage. The concentration of the combination is 0.007 to 0.06 wt% (70 to 600 ppm), preferably 0.01 to 0.05 wt% (100 to 500 ppm), more preferably 0.02 to 0.04 wt%. % (200 to 400 ppm) can be added.

  In the case of using quassin, the bitterness-imparting substance is acesulfame at a concentration having a sweetness equivalent to, for example, a 0.5 to 15% by weight sucrose solution (particularly, a 3 to 15% by weight sucrose solution) in the original beverage. The bitterness-imparting substance concentration in the beverage is 0.02 to 0.1 ppm or 0.02 ppm or more and less than 0.1 ppm, preferably 0.04 to 0.1 ppm or 0.04 ppm or more with respect to the combination of potassium and sucralose. Less than 0.1 ppm, more preferably 0.06 to 0.1 ppm or 0.04 ppm to less than 0.1 ppm, and still more preferably 0.08 to 0.1 ppm or 0.08 ppm to less than 0.1 ppm Can be added. When iso-alpha acid is used, for example, acesulfame potassium and sucralose at a concentration having a sweetness equivalent to 0.5 to 15% by weight sucrose solution (particularly, 3 to 15% by weight sucrose solution) is added to the original beverage. The bitterness-imparting substance concentration in the beverage is 0.25 to 45 ppm, preferably 0.25 to 25 ppm, more preferably 0.25 to 1 ppm, and even more preferably 0.5 to 1 ppm. Can be added.

  The sourness-imparting substance is added to the original beverage, for example, a combination of acesulfame potassium and sucralose at a concentration having a sweetness equivalent to 0.5 to 15% by weight solution of sucrose (particularly, 3 to 15% by weight solution of sucrose). On the other hand, the sourness-imparting substance concentration in the beverage is 0.01 to 0.4% as acidity, preferably 0.05 to 0.4%, more preferably 0.1 to 0.3%, and even more preferably. Can be added so that it may become 0.15-0.25%.

  In the beverage according to the present invention, the high-intensity sweetener, the bitterness-imparting substance, and the sourness-imparting substance in the beverage have a sweetness equivalent to 0.5 to 15% by weight solution of sucrose as a high-intensity sweetener. When using a combination of acesulfame potassium and sucralose and using quascin as a bitterness-imparting substance, the weight ratio of quassin to the combination of acesulfame potassium and sucralose is 1: 120 to 1: 30000, preferably 1: 120-1: 15000, more preferably 1: 120-1: 7500, and the weight ratio of the combination of acesulfame potassium and sucralose to the sourness-imparting substance is 1: 0. 16 to 1: 333, preferably 1: 0.83 to 1: 333, more preferably 1: 1.66 to 1: 250, Ri preferably 1: 2.5 to 1: can be added 208 to become so. In the beverage according to the present invention, the high-intensity sweetener, the bitterness-imparting substance, and the sourness-imparting substance in the beverage are acesulfame at a concentration having a sweetness equivalent to that of a 3-15% by weight sucrose solution as a high-intensity sweetener. When a combination of potassium and sucralose is used and quascin is used as the bitterness-imparting substance, the weight ratio of quassin to the combination of acesulfame potassium and sucralose is 1: 700 to 1: 30000, preferably 1: 700 to 1: 15000, more preferably 1: 700 to 1: 7500, and the weight ratio of the combination of acesulfame potassium and sucralose to the sourness-imparting substance is 1: 0.83 1:57, preferably 1: 1.7 to 1:43, more preferably 1: 2.5 to 1:36. Can.

  In the beverage according to the present invention, the high-intensity sweetener, the bitterness-imparting substance, and the sourness-imparting substance in the beverage have a sweetness equivalent to 0.5 to 15% by weight solution of sucrose as a high-intensity sweetener. When a combination of acesulfame potassium and sucralose is used and isoalpha acid is used as a bitterness-imparting substance, the weight ratio of isoalpha acid to the combination of acesulfame potassium and sucralose is 1: 0.26-1. : 2400, preferably 1: 0.48 to 1: 2400, more preferably 1:12 to 1: 2400, and still more preferably 1:12 to 1: 1200, and acesulfame potassium The weight ratio of the combination of sucralose and the sourness-imparting substance is 1: 0.16 to 1: 333, preferably 1: 0.83 to 1: 333. Or from 1: 1.66 to 1: 250, more preferably from 1: 2.5 to 1: 208. In the beverage according to the present invention, the high-intensity sweetener, the bitterness-imparting substance, and the sourness-imparting substance in the beverage are acesulfame at a concentration having a sweetness equivalent to that of a 3-15% by weight sucrose solution as a high-intensity sweetener. When a combination of potassium and sucralose is used and isoalpha acid is used as a bitterness-imparting substance, the weight ratio of isoalpha acid to the combination of acesulfame potassium and sucralose is 1:70 to 1: 2400, preferably Is added in a ratio of 1:70 to 1: 1200, and the weight ratio of the combination of acesulfame potassium and sucralose to the sourness-imparting substance is 1: 0.83 to 1:57, preferably 1 It can be added so that the ratio is from 1.7 to 1:43, more preferably from 1: 2.5 to 1:36.

  The beverage according to the present invention can be adjusted to a pH of, for example, 2.3 to 4.6, preferably 3.0 to 4.6. When a sourness imparting substance is used in the beverage according to the present invention, the pH can be adjusted by the amount of the sourness imparting substance used. That is, it can be adjusted according to the type and amount of sourness-imparting substance used. Moreover, when using a fruit, its origin component, fruit juice etc. for the drink by this invention, they can also be utilized and pH can be adjusted. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.).

  The beverage according to the present invention can be subjected to sterilization after adjustment. Sterilization conditions can be performed at 65-120 degreeC for 4 to 30 minutes, for example.

  The beverage according to the present invention may be prepared at a restaurant or a cup bender device at the time of drinking, or may be an industrially produced container-packed beverage or a syrup for a cup bender device.

  The beverage according to the present invention can be provided as a low calorie beverage.

  This invention shall also include the aspect which adds alcohol suitably to the manufactured non-alcoholic drink, and provides as alcohols on liquor tax law.

  According to a preferred embodiment of the present invention, a high-sweetness sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-sweetness sweetener is improved, and the high sweetness degree Provided is a beverage in which the sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is quassin and / or isoalpha acid, and the sourness-imparting substance is citric acid and / or phosphoric acid, and a method for producing the same Is done.

  According to a preferred embodiment of the present invention, a high-sweetness sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-sweetness sweetener is improved, and the high sweetness degree The sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is quassin, the acidity-imparting substance is citric acid and / or phosphoric acid, and the concentration of the combination of acesulfame potassium and sucralose in the beverage In which the concentration of quassin in the beverage is 0.02 ppm or more and less than 0.1 ppm, and the citric acid and / or phosphoric acid concentration in the beverage is 0.01 to 0.4% in acidity ( Preferably, a carbonated beverage) and a method for producing the same are provided. According to a preferred embodiment of the present invention, there is also provided a high-intensity sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-intensity sweetener being improved, and high A sweetener is a combination of acesulfame potassium and sucralose, a bitterness-imparting substance is quassin, an acidity-imparting substance is citric acid and / or phosphoric acid, and a mixture of acesulfame potassium and sucralose in a beverage The concentration of sucrose is 70 to 600 ppm, the concentration of quassin in the beverage is 0.02 ppm or more and less than 0.1 ppm, and the concentration of citric acid and / or phosphoric acid in the beverage is 0.05 to 0.4% in acidity A beverage (preferably a carbonated beverage) and a method for producing the same are provided.

  According to a more preferred embodiment of the present invention, a high-sweetness sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-sweetness sweetener is improved, and high sweetness The sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is quassin, the acidity-imparting substance is citric acid and / or phosphoric acid, and the combination of acesulfame potassium and sucralose in the beverage The concentration is 12 to 600 ppm, the quassin concentration in the beverage is 0.02 ppm or more and less than 0.1 ppm, the citric acid and / or phosphoric acid concentration in the beverage is 0.01 to 0.4% in acidity, The weight ratio of quassin in the beverage to the combination of acesulfame potassium and sucralose is from 1: 120 to 1: 30000. The weight ratio of the combination of the Le Fam potassium and sucralose, citric acid and / or phosphoric acid is 1: 0.16 to 1: 333 in a beverage (preferably, carbonated beverages) and a method for producing the same. According to a preferred embodiment of the present invention, there is also provided a high-intensity sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-intensity sweetener being improved, and high The sweetness level sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is quassin, the acidity-imparting substance is citric acid and / or phosphoric acid, and the combination of acesulfame potassium and sucralose in the beverage The concentration of the cinnamon is 70 to 600 ppm, the quassin concentration in the beverage is 0.02 ppm or more and less than 0.1 ppm, and the citric acid and / or phosphoric acid concentration in the beverage is 0.05 to 0.4% in acidity The weight ratio of quassin in the beverage to the combination of acesulfame potassium and sucralose is 1: 700 to 1: 30000. The weight ratio of the combination of the Sur Fam potassium and sucralose, citric acid and / or phosphoric acid is 1: 0.83 to 1: 57 in which beverage (preferably, carbonated beverages) and a method for producing the same.

  According to a preferred embodiment of the present invention, a high-sweetness sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-sweetness sweetener is improved, and the high sweetness degree The sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is isoalpha acid, the acidity-imparting substance is citric acid and / or phosphoric acid, and the combination of acesulfame potassium and sucralose in the beverage Beverage having a concentration of 12 to 600 ppm, an isoalpha acid concentration in the beverage of 0.25 to 45 ppm, and a citric acid and / or phosphoric acid concentration of 0.01 to 0.4% in the beverage (Preferably, a carbonated beverage) and a method for producing the same are provided. According to a preferred embodiment of the present invention, there is also provided a high-intensity sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-intensity sweetener being improved, and high The sweetness level sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is isoalpha acid, the acidity-imparting substance is citric acid and / or phosphoric acid, and acesulfame potassium and sucralose in the beverage The concentration of the combination is 70 to 600 ppm, the isoalpha acid concentration in the beverage is 0.25 to 1 ppm, and the citric acid and / or phosphoric acid concentration in the beverage is 0.05 to 0.4% in acidity Certain beverages (preferably carbonated beverages) and methods for their production are provided.

  According to a more preferred embodiment of the present invention, a high-sweetness sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-sweetness sweetener is improved, and high sweetness The sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is isoalpha acid, the acidity-imparting substance is citric acid and / or phosphoric acid, and the acesulfame potassium and sucralose in the beverage The concentration of the combination is 12 to 600 ppm, the isoalpha acid concentration in the beverage is 0.25 to 45 ppm, and the citric acid and / or phosphoric acid concentration in the beverage is 0.01 to 0.4% in acidity The weight ratio of the iso alpha acid in the beverage to the combination of acesulfame potassium and sucralose is 1: 0.26 to 1: 2400, and the acesulfame caliu in the beverage And the combination of sucralose, the weight ratio of citric acid and / or phosphoric acid, 1: 0.16 to 1: 330 in a beverage (preferably, carbonated beverages) and a method for producing the same. According to a preferred embodiment of the present invention, there is also provided a high-intensity sweetener-containing beverage comprising a sourness-imparting substance and a bitterness-imparting substance, the taste quality of the high-intensity sweetener being improved, and high The sweetness level sweetener is a combination of acesulfame potassium and sucralose, the bitterness-imparting substance is isoalpha acid, the acidity-imparting substance is citric acid and / or phosphoric acid, and acesulfame potassium and sucralose in the beverage The concentration of the combination is 70 to 600 ppm, the isoalpha acid concentration in the beverage is 0.25 to 1 ppm, and the citric acid and / or phosphoric acid concentration in the beverage is 0.05 to 0.4% in acidity Yes, the weight ratio of the iso alpha acid in the beverage to the combination of acesulfame potassium and sucralose is 1:70 to 1: 2400, and acesulfame potassium in the beverage is And combination of Kurarosu, the weight ratio of citric acid and / or phosphoric acid, 1: 0.83 to 1: 57 in which beverage (preferably, carbonated beverages) and a method for producing the same.

  According to the present invention, the concentration of quasine in a beverage containing a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight sucrose solution is adjusted to 0.02 ppm or more and less than 0.1 ppm. And the method of improving the taste quality of a high sweetness degree sweetener characterized by adjusting the acidity imparting substance density | concentration in this drink to acidity 0.01-0.4%. In particular, according to the present invention, the concentration of quassin in a beverage comprising a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 3 to 15% by weight sucrose solution is adjusted to 0.02 ppm or more and less than 0.1 ppm. And the method of improving the taste quality of a high sweetness degree sweetener characterized by adjusting the acidity imparting substance density | concentration in this drink to acidity 0.05-0.4%.

  According to the present invention, the isoalpha acid in the beverage comprising a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 0.5 to 15% by weight sucrose solution is adjusted to 0.25 to 45 ppm, and There is provided a method for improving the taste of a high-intensity sweetener characterized by adjusting the sourness-imparting substance concentration in the beverage to a citric acidity of 0.01 to 0.4%. In particular, according to the present invention, the isoalpha acid in the beverage comprising a high-intensity sweetener at a concentration having a sweetness equivalent to that of a 3-15 wt% sucrose solution is adjusted to 0.25-1 ppm, And the method of improving the taste quality of a high sweetness degree sweetener characterized by adjusting the acidity imparting substance density | concentration in this drink to 0.05-0.4% of citric acidity.

According to the present invention, the following inventions are also provided.
(1) A high-intensity sweetener-containing beverage comprising an acidity-imparting substance and a bitterness-imparting substance, wherein the taste of the high-intensity sweetener is improved, and the bitterness-imparting substance is quassin and / or A beverage that is isoalpha acid.
(2) A high-sweetness sweetener is included at a concentration having a sweetness equivalent to that of a 3-15% by weight sucrose solution, the acidity-imparting substance has an acidity of 0.05-0.4%, and quasine is 0.02 ppm. The beverage according to (1), which is less than 0.1 ppm.
(3) The beverage according to (1), wherein the high-intensity sweetener is a combination of acesulfame potassium and sucralose.
(4) comprising a combination of acesulfame potassium and sucralose at a concentration having a sweetness equivalent to that of a 3 to 15% by weight sucrose solution, wherein the sourness-imparting substance is present at an acidity of 0.05 to 0.4%. ) Beverages.
(5) The beverage according to (4), wherein the sourness-imparting substance is citric acid and / or phosphoric acid.
(6) The combination of acesulfame potassium and sucralose having a sweetness equivalent to a 3 to 15% by weight solution of sucrose and sucralose is present, and quascin is present at 0.02 ppm or more and less than 0.1 ppm. Beverages.
(7) The beverage according to (3) or (6), wherein the weight ratio of quassin and a combination of acesulfame potassium and sucralose is 1: 700 to 1: 30000.
(8) A combination of acesulfame potassium and sucralose having a sweetness equivalent to a 3 to 15% by weight sucrose solution, a sourness-imparting substance having an acidity of 0.05 to 0.4%, and quascin being 0 The beverage according to any one of (3) to (7), which is 0.02 ppm or more and less than 0.1 ppm.
(9) The beverage according to any one of (1) to (8), wherein the beverage is a carbonated beverage.

  The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example I: Effect of improving taste quality of high sweetness sweeteners of bitterness-tasting substance and sourness-imparting substance (1) Preparation of beverage For the preparation of beverage, total ion-exchanged water was used. High-intensity sweeteners (Acesulfame K (trade name: Sannet (manufactured by Neutrinova)) and sucralose (trade name: sucralose (manufactured by Saneihara FFI Co., Ltd.))) and sourness at a ratio shown in Table 1 Substances (citric acid and / or phosphoric acid), bitterness-imparting substances (kwasin, iso-alpha acid, naringin, caffeine, a mixture of tributyl citrate and triethyl citrate) were added to prepare each sample beverage. Each sample beverage was not sterilized.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, sensory evaluation was performed according to the following criteria by five panelists who were well trained and skilled in beverage evaluation.

[Evaluation of taste quality]
Body feeling +++: Body feeling is extremely strong.
+++: Body feeling is very strong.
++: Strong body feeling.
+: There is a body feeling.
±: Body feeling is slightly weak.
-: The body feeling is weak.
Rear cut +++++: The rear cut is extremely strong.
+++: The rear cut is very strong.
++: The trailing edge is strong.
+: There is a back cut.
±: Slightly weak after cutting
-: The rear cut is weak.
(Each panel decided through discussions.)

The results of the sensory evaluation test were as follows.

  When a beverage containing a high-intensity sweetener is added with 0.02 to 0.1 ppm of quasine as a bitterness-imparting substance, the body feeling increases and the amount of after-treatment is reduced. It was confirmed that the taste quality was improved (Examples 7, 9, 11, 13). In addition, when isoalpha acid was added at 0.25 to 1 ppm as a bitterness-imparting substance, it was confirmed that the taste of the high-intensity sweetener was improved because the body feeling increased and the amount of post-coating decreased. (Examples 25, 27 and 29). The degree of taste improvement increased depending on the bitterness-imparting substance concentration.

  Even when quassin and isoalpha acid were mixed as a bitterness-imparting substance, the body feeling was increased and the amount of post-coating was reduced, so it was confirmed that the taste quality of the high-intensity sweetener was improved (Example 39). ~ 42).

  On the other hand, even when a mixture of naringin, caffeine, tributyl citrate and triethyl citrate was added as a bitterness-imparting substance, the taste quality improving effect of the high-intensity sweetener was not recognized (Examples 15 to 22 and 31). ~ 38).

  When adding phosphoric acid as a sourness-imparting substance to beverages containing high-intensity sweeteners, the body feel increased and the amount of after-treatment was reduced, so the taste quality of high-intensity sweeteners was improved. Was confirmed (Example 1). When citric acid was added as a sourness-imparting substance, a slight improvement in taste quality was observed (Example 43).

  When a beverage containing a high-intensity sweetener is added with quassin as a bitterness-imparting substance and citric acid as a sourness-imparting substance, the degree of taste quality improvement is increased as compared with the addition of quasine alone ( Examples 10, 12, 14). When iso-α acid was added as a bitterness-imparting substance and citric acid was further added as a sourness-imparting substance, the degree of taste improvement increased compared to the addition of iso-α-acid alone (Examples 26, 28, 30). ). In addition, in the density | concentration in which the effect of a bitterness imparting substance is not recognized, the effect by addition of a sour taste imparting substance was not recognized (Examples 8 and 24).

  From the above results, it was confirmed that the taste quality of a high-intensity sweetener can be improved by adding a bitterness-imparting substance and a sourness-imparting substance.

Example II: Effect of improving the taste quality of a high-sweetness sweetener of a bitterness-imparting substance In Example I, when iso-α acid is added as a bitterness-imparting substance, the body feeling increases in a concentration-dependent manner, and the after-drawing is reduced. Therefore, the effect at higher concentration was verified.
(1) Beverage preparation Total ion-exchanged water was used to prepare a drink. High sweetness sweeteners (Acesulfame K (trade name Sanetto (manufactured by Neutrinova)) and sucralose (trade name sucralose (manufactured by Saneihara FFI Co., Ltd.))) and sourness are imparted to beverages in the proportions shown in Table 2. A substance (phosphoric acid) and a bitterness-imparting substance (isoalpha acid) were added to prepare each sample beverage. Each sample beverage was not sterilized.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, it was conducted by 6 panelists who were well trained and skilled in beverage evaluation. The criteria for sensory evaluation are the same as in Example I.

The results of the sensory evaluation test were as follows.

  When 10-45 ppm of iso-alpha acid is added as a bitterness-imparting substance to a beverage comprising a high-intensity sweetener, the body feeling is significantly increased and the amount of post-drawing is significantly reduced. It was confirmed that the taste quality of the sweetener was improved (Examples 44 to 49).

  From the above results, it was confirmed that iso-α acid can improve the taste quality of high-intensity sweeteners even at high concentrations.

Example III: Taste-improving effect of high-intensity sweetener of sourness-imparting substance In Example I, when a certain amount of citric acid and / or phosphoric acid was added as a sourness-imparting substance, the body feeling increased and the aftertaste Since it decreased, the effect at a lower concentration was verified.

(1) Beverage preparation Beverages were prepared so as to have the ratios shown in Table 3 as in Example II.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, it was conducted by 6 panelists who were well trained and skilled in beverage evaluation. The criteria for sensory evaluation are the same as in Example I.

The results of the sensory evaluation test were as follows.

  When 100-2000 ppm of phosphoric acid is added as a sourness-imparting substance to a beverage containing a high-intensity sweetener, the body feeling increases in a concentration-dependent manner and the amount of after-treatment is reduced. It was confirmed that the taste quality was improved (Examples 51 to 55).

  From the above results, it was confirmed that the sourness-imparting substance can improve the taste quality of the high-intensity sweetener even at a low concentration.

Example IV: Examination of Concentration of High Sweetness Sweetener in Beverage It was verified whether or not the effect of the present invention was exhibited even when the high sweetness sweetener in the beverage had a relatively low concentration.

(1) Beverage preparation Beverages were prepared so as to have the ratios shown in Table 4 as in Example II.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, it was conducted by 6 panelists who were well trained and skilled in beverage evaluation. The criteria for sensory evaluation are the same as in Example I.

The results of the sensory evaluation test were as follows.

  Even a beverage containing only about 25 ppm of acesulfame K as a high-intensity sweetener (Comparative Example 3), as in the case of a beverage containing 200 ppm of acesulfame K and 100 ppm of sucralose (Comparative Example 1), has no body feeling and is later cut Was bad. However, the addition of iso-alpha acid or phosphoric acid tended to improve both body feeling and rear cut (Examples 56 and 57). Moreover, when isoalpha acid and phosphoric acid were added, the body feeling increased and the back-drawing decreased (Example 58).

  From the above results, it was confirmed that the effects of the present invention are exhibited even when the high-intensity sweetener has a relatively low concentration.

Example V: Confirmation of effect in carbonated beverage (1) Preparation of beverage For the preparation of beverage, all ion-exchanged water was used. High-intensity sweeteners (acesulfame K and sucralose), sourness-imparting substances (citric acid and phosphoric acid), and bitterness-imparting substances (kwasin) were added to the beverages at the ratios shown in Table 5 to prepare each sample beverage. The high-intensity sweetener and the like are the same as those used in Example 1. Carbon dioxide was added by a postmix method using high-concentration carbonated water (gas water). The sterilization treatment was performed at 65 ° C. for 10 minutes.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. The sensory evaluation test is the same as in Example I.

The results of the sensory evaluation test were as follows.

  It was confirmed that the addition of carbon dioxide gas increases the degree of taste improvement effect of high-intensity sweeteners. From this result, it was found that the taste-improving effect of the high-intensity sweetener by the bitterness-imparting substance and the acidity-imparting substance was more effective in the carbonated beverage. Moreover, it was confirmed that even if sterilization treatment was performed, the taste quality improving effect was not affected.

Example VI: Confirmation of effect in completely alcohol-free beverage
(1) Beverage preparation For the preparation of beverages, all ion-exchanged water was used. Malt powder (trade name: Pure Malt RD34 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.), high sweetness sweetener (acesulfame K), acidity-imparting substance (phosphoric acid), bitterness-imparting substance (beverage) (Iso-α acid) was added to prepare each sample beverage, and high-intensity sweeteners and the like were the same as those used in Example I. Carbon dioxide was added using high-concentration carbonated water (gas water). The sterilization treatment was performed at 65 ° C. for 10 minutes.

(2) Evaluation of beverage Each sample beverage prepared in (1) was subjected to a sensory evaluation test. Specifically, it was conducted by 6 panelists who were well trained and skilled in beverage evaluation. The criteria for sensory evaluation are the same as in Example I.

The sensory evaluation test results were as follows.

  When the base of the beverage was a malt extract, it was confirmed that the addition of carbon dioxide alone did not provide a significant effect (Example 59). On the other hand, it was confirmed that the taste-improving effect was obtained by adding a bitterness-imparting substance and a sourness-imparting substance (Example 60). Furthermore, it was confirmed that the remarkable taste quality improvement effect is acquired by adding a carbon dioxide gas (Example 61). It was also confirmed that even if the sterilization treatment was performed, the taste quality improving effect was not affected.

Claims (8)

A non-alcohol low-calorie carbonated beverage containing a high-sweetness sweetener that does not use malt as a raw material, comprising an acidity-imparting substance and iso-α acid, the taste quality of the high-sweetness sweetener being improved, and high sweetness A carbonated beverage comprising acesulfame potassium and / or sucralose as a sweetener, wherein a sourness-imparting substance is present at an acidity of 0.01 to 0.4%, and isoalpha acid is present at 0.25 to 45 ppm.   The carbonated drink according to claim 1, wherein the weight ratio of iso-alpha acid to acesulfame potassium, sucralose, or a combination thereof is 1: 0.26 to 1: 2400.   The carbonated beverage according to claim 1 or 2, wherein the sourness-imparting substance contains citric acid and / or phosphoric acid. The carbonated drink according to any one of claims 1 to 3 , wherein the drink is a container-packed drink. A high-intensity sweetener characterized by adjusting the isoalpha acid concentration in a beverage to 0.25 to 45 ppm and adjusting the sourness-imparting substance concentration in the beverage to an acidity of 0.01 to 0.4%. A method for producing a non-alcohol low-calorie carbonated beverage containing a high-intensity sweetener that does not use malt as a raw material. The production method according to claim 5 , wherein the weight ratio of iso-alpha acid to acesulfame potassium, sucralose, or a combination thereof is 1: 0.26 to 1: 2400. The production method according to claim 5 or 6 , wherein the sourness-imparting substance contains citric acid and / or phosphoric acid. The manufacturing method as described in any one of Claims 5-7 whose drink is a container stuffed drink.