JP6790348B2 - Beverage - Google Patents

Description

The present invention relates to beverages containing high sweeteners and povidone.

Beverages contain a variety of sweeteners to enhance palatability. In addition to conventional sugars and high fructose corn syrup, sugar alcohols (erythritol, martitol, xylitol, sorbitol, etc.) and high-sweetness sweeteners (acesulfame potassium, sucralose, stevia extract, aspartame, neotheme , Sucralose sodium, etc.) are also often added.

In addition, due to the recent health boom, many products containing high-sweetness sweeteners, low in calories, or containing no sugars, so-called zero sugars, have been put on the market. It is expected that the number of blended beverages will increase.

However, the above-mentioned low-calorie or sugar-free beverage has a problem that the quality of sweetness is poor and a natural sweetness such as sugar cannot be imparted to the beverage.

So far, as a method for improving the aftertaste of a high-sweetness sweetener containing sucralose, stevia extract, etc., hesperidin combination (Patent Document 1), rutin combination (Patent Document 2), roasted coffee combination (Patent Document 2) Patent Document 3), a combination of α-terpineol and cineole (Patent Document 4), and the like are known.

However, when these prior arts are used, there is a demerit that the intensity and quality of sweetness change, and in addition, a strange taste or odor due to the flavor of the compounding ingredient itself is felt, and a natural sweetness such as sugar cannot be given to the beverage. There was a problem.

Japanese Patent No. 2628468 Japanese Patent No. 3701426 Japanese Patent No. 4504281 Japanese Unexamined Patent Publication No. 2012-183026

An object of the present invention is to provide a beverage containing a high-intensity sweetener, which is low in calories or does not contain sugar, and has a natural sugar-like sweetness, volume, and responsiveness.

As a result of diligent studies to solve the above problems, the present inventors have added povidone having a K value of 81.0 to 96.3 to an aqueous solution containing a high-sweetness sweetener, thereby adding sugar. The present invention has been completed by finding that it is possible to impart sugar-like natural sweetness, voluminous feeling, and drinking response to the beverage without blending.

That is, the present invention
(1) A beverage containing a high-intensity sweetener and povidone having a K value of 81.0 to 96.3 and having a low calorie content.
(2) The beverage according to (1), wherein the high-sweetness sweetener is sucralose, acesulfame potassium, stevia extract, aspartame, neotame, and sodium saccharin.
(3) The beverage according to any one of (1) and (2), which is characterized by containing no sugar.
(4) A method for imparting a sugar-like natural sweetness, voluminous feel, and drinking response to the beverage, which is characterized by combining a high-sweetness sweetener and povidone having a K value of 81.0 to 96.3.
Is.

In a beverage containing a low-calorie or sugar-free, high-sweetness sweetener, it has become possible to impart a sugar-like natural sweetness, voluminous feel, and drinkability to the beverage.

The high-sweetness sweetener in the present invention has a sweetness that is tens to thousands of times higher than that of sugar when the same amount (weight) as sugar is contained in the mouth. Therefore, a small amount of addition is sufficient for foods. Means a substance capable of imparting, for example, sclarose, acesulfam potassium, stevia extract, aspartame, neotheme, saccharin, sodium saccharin, glycyrrhizinic acid and its salts, thaumatin, kanzo extract, α-glucosyl transferase-treated stevia, enzyme-treated kanzo, Examples thereof include enzymatically decomposed kanzo, advantage, and lacanca extract. The high-sweetness sweetener may be used as a single component, or may be used in combination of two or more. The content of the high-sweetness sweetener is usually 0.0001 to 0.2 W / V% with respect to the total amount of the beverage, but the content capable of exerting the effect of the present invention well is 0.001 with respect to the total amount of the beverage. It is ~ 0.1 W / V%, more preferably 0.001 to 0.05 W / V%.

Among the high-sweetness sweeteners used in the present invention, sucralose refers to 4,1', 6'-trichlorogalactosucrose, which is a high-sweetness sweetener having a sweetness about 600 times that of sugar.

Among the high-sweetness sweeteners used in the present invention, acesulfame potassium refers to the potassium salt of 6-methyl-1,2,3-oxathiadin-4 (3H) -one-2,2-dioxide, which is about sugar. It is a high-intensity sweetener with 200 times the sweetness.

Among the high-sweetness sweeteners used in the present invention, the stevia extract refers to an extract obtained from Stevia Rebaudiana Bertoni, a perennial plant of the family Kiku, which originates in Paraguay, South America, and refers to stebioside, rebaudioside A, etc. It is a high-intensity sweetener having a sweetness about 200 times that of sugar, and also includes one having an increased purity of a specific component such as stebioside or rebaudioside A.

Among the high-intensity sweeteners used in the present invention, aspartame refers to N- (L-α-aspartame) -L-phenylalanine 1-methyl ester (dipeptide in which L-aspartic acid and phenylalanine methyl ester are bound). , A high-intensity sweetener with a sweetness about 200 times that of sugar.

Among the high-sweetness sweeteners used in the present invention, neotame refers to N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine 1-methyl ester, which is about sugar. It is a high-intensity sweetener with 9000 times the sweetness.

Among the high-sweetness sweeteners used in the present invention, sodium saccharin refers to the sodium salt of 1,2-benzosothiazole-3 (2H) -one-1,1-dioxide, which has about 300 times the sweetness of sugar. It is a high-sweetness sweetener.

The povidone used in the present invention is a polymer compound obtained by polymerizing N-vinyl-2-pyrrolidone. Povidone has different physicochemical properties depending on the degree of polymerization, and the K value is one of the indexes showing the properties. According to the 16th revised Japanese Pharmacopoeia, the K value is the amount corresponding to 1.00 g of dehydrated povidone, and it is dissolved by adding water to make exactly 100 mL, left for 60 minutes, and the sample solution. It is a value obtained by the following formula 1 after testing the sample and water at 25 ° C. by the first method of viscosity measurement.

一般的に、飲料に用いられるポビドンは上記の数式１により求められるＫ値が約３０、約９０のものがあり、例えば、コリドン３０（ＢＡＳＦ社、Ｋ値規格２７．０〜３２．４）、コリドン９０（ＢＡＳＦ社、Ｋ値規格８１．０〜９６．３）等がある。ポビドンの飲料における主な用途は溶解補助剤であり、その場合一般的にはＫ値が約３０のポビドンを使用することが多い。一方、本願発明のような低カロリー、又は糖類を含まない、高甘味度甘味料を含有する飲料における味覚の課題に対しては、意外にもＫ値が８１．０〜９６．３であるポビドンが特異的に改善効果を示した。

Generally, povidone used in beverages has a K value of about 30 and about 90 calculated by the above formula 1, and for example, corridone 30 (BASF, K value standard 27.0 to 32.4). Corridone 90 (BASF, K value standard 81.0 to 96.3) and the like. The main use of povidone in beverages is as a solubilizer, in which case povidone with a K value of about 30 is commonly used. On the other hand, povidone having a K value of 81.0 to 96.3 unexpectedly solves the problem of taste in a beverage containing a high-intensity sweetener that does not contain low calories or sugars as in the present invention. Showed a specific improvement effect.

Povidone having a K value of 81.0 to 96.3 is usually 0.05 to 2.0 W / V%, preferably 0.2 to 1.0 W / V%, more preferably 0.25, based on the beverage. ~ 0.7 W / V% is blended. If it is blended with a beverage at a concentration of more than 2.0 W / V%, a plastic odor derived from povidone appears remarkably, which is not preferable.

The "beverage" in the present invention is not particularly limited as long as it is a liquid that can be taken internally. Specifically, for example, pharmaceuticals such as oral liquids and drinks, non-pharmaceutical products, and nutritionally functional foods. Examples include various beverages such as foods for specified health use, and various beverages in the food beverage field such as fruit / vegetable beverages, carbonated beverages, sports / health functional beverages, dairy beverages, tea beverages, coffee beverages, and jelly beverages.

In the beverage of the present invention, the pH is preferably on the acidic side, more preferably in the range of pH 2.0 to 7.0, and further in the range of pH 2.5 to 5.0, in that an appropriate sweet acid balance and drinking response can be felt. It is preferable, and the pH range of 2.5 to 4.0 is particularly preferable. For pH adjustment of beverages, an edible acid can be used as a pH adjuster. Examples of the pH adjuster include organic acids such as citric acid, malic acid, tartaric acid, fumaric acid, lactic acid, succinic acid, ascorbic acid and acetic acid and their salts, inorganic acids such as hydrochloric acid and phosphoric acid and their salts. Be done. One or more of these pH adjusters can be used.

The effect of the present invention is remarkable in a low-calorie beverage in that a sugar-like natural sweetness, voluminous feeling, and drinking response can be imparted to the beverage without adding sugar. The low-calorie beverage referred to in the present specification is preferably 0 to 20 kcal / 100 mL, more preferably 0 to 15 kcal / 100 mL, and is, for example, a calorie-off beverage (beverage of 20 kcal or less per 100 mL of beverage) or a non-calorie beverage (beverage). Beverages less than 5 kcal per 100 mL). For foods, the calorie content of beverages can be calculated according to, for example, "Analysis method of nutritional components, etc. in nutrition labeling standards" published in connection with the Health Promotion Law. That is, the energy conversion coefficient of each component (protein: 4 kcal / g, lipid: 9 kcal / g, sugar: 0 to 4 kcal / g, dietary fiber: 0 to 2 kcal / g, alcohol) is added to the quantified amount of various nutritional components. : 7 kcal / g, organic acid: 3 kcal / g) can be calculated as the sum of the products. For example, the energy conversion coefficient of indigestible sugar is 0 kal / g in the first group (erythritol, sucralose), and the second group (mannitol, maltitol, palatinit, fructo-oligosaccharide, xylitol, gentio-oligosaccharide, raffinose, stacchiose, etc. Emulsified oligosaccharides, sorbose, lactulose, cyclodextrins) are 2 kcal / g, and the third group (sorbitol, xylitol, maltitol tritor) is 3 kcal / g. The low-calorie beverage is not particularly limited as long as it is within the above-mentioned "low-calorie" range, and sweeteners and the like may be blended alone or as a mixture, if necessary.

The beverage of the present invention is preferably sugar-free. According to the nutrition labeling standards set by the Consumer Affairs Agency, sugars are monosaccharides or disaccharides, not sugar alcohols. The definition of sugar in the present invention is also the same as the nutrition labeling standard set by the Consumer Affairs Agency.

The beverage of the present invention may further contain sugar alcohols for the purpose of improving ingestibility as long as it is in the low calorie range. When sugar alcohols are blended, one or more sugar alcohols selected from the group consisting of sorbitol, xylitol, erythritol, and maltitol can be used.

As other components, vitamins, minerals, amino acids or salts thereof, crude drugs, crude drug extracts, caffeine, royal jelly and the like can be appropriately blended in the beverage of the present invention as long as the effects of the present invention are not impaired.

Further, if necessary, antioxidants, colorants, fragrances other than those described above, flavoring agents, surfactants, solubilizing agents, binders, lubricants, disintegrants, coating agents, suspending agents, emulsifiers, etc. Additives such as preservatives, sweeteners and acidulants can be appropriately blended as long as the effects of the present invention are not impaired.

The beverage of the present invention can be prepared by a conventional method, and the method is not particularly limited. In the case of oral liquids, each component is usually taken and dissolved in an appropriate amount of purified water, the pH is adjusted to the desired acidic range, and the volume is adjusted by adding purified water, and if necessary, filtration and sterilization are performed. Obtained by applying.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.

Example 1
17 mg of sucralose was dissolved in purified water, and 200 mg of povidone (K90) was added. Then, the pH was adjusted to 2.7 with citric acid, purified water was added to make the total volume 100 mL, the bottle was filled in a glass bottle, and a cap was applied to obtain a beverage.

The following Examples 2 to 8 and Comparative Examples 1 to 27 were also prepared in the same manner as in Example 1.

Test Example 1
The beverages shown in Tables 1 to 6 were cooled to about 5 to 15 ° C. and used as test samples. Approximately 10 mL of the obtained test sample was poured into a cup, and the taste / offensive odor, wateriness, stickiness, richness, sugariness, and deliciousness were evaluated blindly. Regarding the sugariness, the flavor of the aqueous solution prepared by blending 10 g of sugar per 100 mL and adjusting the pH to 2.7 with citric acid was confirmed in advance, and the evaluation was made based on the flavor at that time. The results are shown in Tables 7-12.

In Tables 7 to 12, the degrees of off-flavor / off-flavor, wateriness, stickiness, richness, sugariness, and deliciousness are as follows.
++: Strong +: Slightly strong ±: Neither-: Slightly weak-: Weak

As is clear from Tables 7 to 12, povidone (K value 90) is added to a beverage containing any one of sucralose, stevia extract, aspartame, neotame, and sodium saccharin to impart a strange taste and odor. It was possible to add richness, mouthfeel, and sugariness. On the other hand, povidone, pectin, polyethylene glycol, guar gum, xanthan gum, and λ-carrageenan having a K value of 10 to 60 do not have the richness, mouthfeel, and sugariness of povidone (K value 90), and are compounds. Depending on the case, a strange taste or odor was added.

INDUSTRIAL APPLICABILITY The present invention is expected to contribute to the development of a healthy beverage industry by providing a beverage having a natural sugar-like sweetness, voluminous feel, and responsiveness without adding sugar.

Claims (3)

Sucralose, acesulfame potassium, stevia extract, aspartame, neotame, high-sweetness sweetener such as sodium saccharin and povidone having a K value of 81.0 to 96.3 are blended at 0.05 to 2.0 W / V% , and 0 A beverage characterized by being ~ 20 kcal / 100 mL. The beverage according to claim 1, which is characterized by containing no sugar. A method for imparting richness, palatability, sugariness, and deliciousness to a beverage, which is characterized by combining a high-sweetness sweetener and povidone having a K value of 81.0 to 96.3.