JPH08214847A - Sweetening of high-temperature thermally sterilized beverage - Google Patents

Abstract

PURPOSE: To obtain a high-temperature sterilized beverage having the sweetness comparable to that of sucrose without causing any trouble such as a change in color tone and reduction in pH after heating at high temperatures by imparting the sweetness to sucralose. CONSTITUTION: A beverage thermally sterilized at 85 deg.C for >=30min or 121 deg.C for >=4min for long-term preservation thereof is sweetened with sucralose, which is preferably added in an amount within the range of 0.001-0.5wt.%. The resultant thermally sterilized beverage is stable to heating at high temperatures.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for imparting sweetness to a high temperature heat sterilized beverage, and more specifically for long-term storage,
The present invention relates to a method for imparting sweetness to a high temperature heat sterilized beverage, which comprises sterilizing at 85 ° C. for 30 minutes or more, or heat sterilizing at 121 ° C. for 4 minutes or more.

[0002]

2. Description of the Related Art Conventionally, when manufacturing a beverage to be distributed and sold in a neutral range of from a weak acidity of pH 4.6 or more to a pH of about 8, it is 8
It is necessary to perform heat sterilization at 5 ° C. for 30 minutes or more, heat sterilization at 120 ° C. for 4 minutes or more, or heat treatment equivalent to or higher than these. In reality, in the case of retort sterilization, for example,
Sterilization is performed at 126 ° C for 30 minutes.

There are sugars such as sucrose, glucose and fructose, and sugar alcohols such as sorbitol and maltitol, which impart sweetness to the above-mentioned drinks, and are highly applicable to these drinks. Sweetness sweetener,
There are high intensity sweeteners such as aspartame, glycyrrhizin, stevia, saccharin, and acesulfame potassium.

However, in a beverage which has been subjected to a high temperature heat treatment using the above-mentioned sweetener, the color tone of the beverage is changed to turn brown or the pH is considerably lowered to cause putrefaction, rancidity and the like. However, there is a problem that the quality of the product is remarkably deteriorated due to the generation of gas or the property of the mixed material. Also, for the purpose of reducing the calorie of beverages,
Although sugar alcohol and high-intensity sweeteners are used in some cases, sugar alcohol has a different sweetness quality than sucrose and may cause diarrhea when consumed in large amounts, which poses a problem that it cannot be used in large amounts in beverages. There is. No existing high-intensity sweetener has satisfactory sweetness, has bitterness and aftertaste, and significantly reduces palatability. For example, aspartame is extremely unstable to heat and loses its sweetness by high-temperature treatment, so that it cannot be commercialized even when used in beverages accompanied by high-temperature heat sterilization treatment. In addition, Stevia has a very bitter taste when used in beverages that are weakly acidic to around neutrality, and as a matter of fact, cannot be commercialized like aspartame.

For the above-mentioned reasons, particularly high palatability and room temperature 9
For high-temperature heat sterilized beverages that require long-term stability at 0 days or more, or at room temperature for nearly 2 years, sucrose is generally used, but sucrose also has a problem of browning due to caramelization due to high temperature treatment. Has not been completely resolved. The present invention has been made in view of the above problems, and an object of the present invention is to provide a method of imparting the same sweetness as sucrose and imparting sweetness to a high temperature heat sterilized beverage that is stable against high temperature heating.

[0006]

Means for Solving the Problems As a result of intensive studies conducted by the present inventors on the sweetness and heat stability of a high temperature heat sterilized beverage, sucralose was added in advance to a beverage to be sterilized by high temperature heat treatment. By sterilizing by heating at high temperature after application, it is possible to obtain a high-temperature heat-sterilized beverage having a sweetness equivalent to that of sucrose and stable to heat, thus completing the present invention.

The high temperature heat sterilized beverage in the present invention means a beverage sterilized by a sterilization method involving high temperature treatment such as UHT, HIST, retort, autoclave, plate and tubular sterilization. Specific types of beverages may be those requiring high-temperature heat sterilization for the purpose of normal temperature distribution, such as coffee, tea,
Cocoa, milk drinks and their soft drinks, green tea, matcha,
There are palatable beverages such as oolong tea, soup powder, amazake, and candy, and health drinks. The form of the beverage is not limited as long as it can be stored for a long time, such as a can, a bottle, a brick pack, and a plastic bottle.

Sucralose in the present invention is 4,
1 ', 6'-trichloro-4,1', 6'-trideoxy-galactosucrose or 1 ', 6'-dichloro-
Known as 1 ', 6'-dideoxy-β-D-fructofuranosyl 4-chloro-4-deoxy-α-D-galactopyranoside, it is about 650 times sweeter than sucrose and non-metabolic non-calorie. It is a high intensity sweetener.

The addition amount of sucralose to be added to the beverage of the present invention is arbitrarily adjusted depending on the sweetness, calories and the like required for the beverage. Therefore, sucralose may be added alone. Preferably, the amount of sucralose added to the high temperature heat sterilized beverage is 0.001 to 0.
5% (same as below for weight) is preferable. The other sweetener, namely
1 or 2 of sugars such as sucrose, glucose and fructose, sugar alcohols such as sorbitol and maltitol, aspartame, glycyrrhizin, stevia, thaumatin, saccharin and acesulfame and the like.
You may use together with 1 or more types. In this case, the added amount of sucralose can be adjusted according to the required sweetness.

Further, the method of adding sucralose to the high temperature heat sterilized beverage can be arbitrarily selected depending on the method for producing the beverage.

[0011]

EXAMPLES The method for imparting sweetness to a high temperature heat sterilized beverage of the present invention will be described below. Experimental Example 1 Heat resistance of sucralose and other sweeteners Preparation of test sections for sucralose and other sweeteners The pH is adjusted with citric acid and sodium citrate as the experimental conditions. The heating condition is 85 ℃ ・ 30
Min, 100 ℃ ・ 30 minutes, 120 ℃ ・ 30 minutes, 140 ℃ ・
Four 30 minute steps were used.

The processing concentrations of the respective sweeteners used in this experimental example were as follows: granulated sugar 30% (weight, the same hereinafter), sucralose 0.12%, aspartame 0.4%, rebaudioside 0.3%. After the solution was dissolved and the pH was adjusted, each heat-treated sweetener had a pH of 6 when the pH was not adjusted and was not heated.
The residual ratio of sweetness was obtained by adjusting the concentration to a level corresponding to% granulated sugar and comparing these solutions with a standard solution. Preparation of Standard Solution Each sweetener standard solution was prepared by diluting each sweetener solution corresponding to 6% granulated sugar. That is, 6%
Each sweetener solution corresponding to granulated sugar was diluted with ion-exchanged water in units of 10% and divided into 10 parts as sweetness, and the sweetness ratio of this granule standard solution was 10, 20, 30, respectively.
It was defined as 40, 50, 60, 70, 80, 90, 100%.

In the sensory test, the panelists consisted of 5 men and 5 women. In the sensory test, the panelists were instructed to select a standard solution of the same type of sweetener having the same sweetness as that of each test plot solution. The results are tabulated and the results are shown in Table 1. The unheated solution was used as the sweetness standard solution.

[0014]

[Table 1]

Remark The sweetness is expressed in percentage by comparison with the target solution. For the evaluation, the points noticed after tasting the solution were noted. The sweetness of sucralose and sugar does not decrease at any heating temperature at pH 4.6, 5.5, and 7.

Aspartame has a significantly reduced sweetness at pH 7. A little bit bitter at pH 4.6. Rebaud deioside did not show a significant decrease in sweetness due to heating, but had a bitter aftertaste and was not drinkable. Example 1 Fruit Milk A beverage is prepared by substituting 15 parts of sugar and 5.5 parts of fructose-glucose liquid sugar (75%) for sweetener with 0.02 part of sucralose or 0.1 part of aspartame, respectively. . The remaining formulation is 6.7 parts skimmed milk powder, 1.3 parts 1/5 apple transparent fruit juice, 1.2 parts 50% lactic acid, 0.1 parts citric acid (crystal), 0.7 parts stabilizer, food dye Formulation 0.00
26 parts and 0.3 parts of fragrance make up to 200 parts with water.

Fruit milk drinks were prepared according to the above three formulations and subjected to a plate-type sterilizer under the conditions of 140 ° C. and 18 seconds. As a result, it was found that sugar, fructose-fructose syrup and sucralose were mostly added. There was no difference and the taste was good, but the sweetness of the aspartame-added section was obviously reduced. Example 2 Cocoa drink 0.01 part sucralose or 0.1 part stevia was added to impart sweetness, and the remaining composition was 4 parts whole milk powder, cocoa powder 1.4 parts, emulsion stabilizer formulation (carrageenan, Avicel). ,
Locust bean gum) 1.4 parts, salt 0.1 part, food coloring preparation 0.20 part, and flavor 0.2 parts to a total amount of 20 with water.
Set to 0.

Cocoa beverages were prepared from the above two formulations, sealed in cans, and subjected to a retort sterilizer at 125 ° C. for 40 minutes. The bitterness was expressed in the one to which stevia was added, but the bitterness was not expressed in sucralose. Example 3 Black tea beverage sucralose 0.05 part or aspartame 0.
Prepare a sweetened black tea beverage in 12 parts. The remaining ingredients are 10 parts of black tea extract and 0.3 of fragrance.
And 200 parts of water. When a black tea beverage was prepared with the above two formulations and subjected to a retort sterilizer at 121 ° C for 20 minutes, no sweetness was felt in the aspartame-added section, but the sucralose-added section had the same sweetness as before sterilization. Had. Example 4 Coffee reduced lactose 13.00 parts, sucralose 0.025 parts,
Whole milk powder 1.1 parts, skim milk milk 0.7 parts, emulsifier (sucrose fatty acid ester, glycerin fatty acid ester) 0.2
Parts, coffee extract 20 parts, fragrance 0.2 parts, sodium hydrogen carbonate pH 6.8, the total amount is 20 with water.
Set to 0.

A canned coffee was prepared according to the above formula, and 12
When it was subjected to a retort sterilizer at 5 ° C. for 30 minutes, it clearly had no browning even when sucralose was added, and had a rich sweetness. Example 5 Ameto sweetness was imparted with 0.5 part of saccharin sodium or 0.25 part of sucralose, and 0.05 parts of ginger extract, 0.025 part of flavor and brown sugar extract were used as the remaining ingredients.
5 parts, 0.25 part of brown sugar flavor, and 200 parts in total with water.

A candy paste was prepared from the above two formulations, and 121
When subjected to a retort sterilizer at 24 ° C. for 24 minutes, the saccharin sodium-added section had bitterness and aftertaste, while the sucralose-added section had a rich sweetness. Example 6 Amazake 10 parts of sugar were sweetened with sucralose 0.02.
The sweetness was replaced in part. 8 parts of sake lees, 5 parts of rice koji, 0.05 part of 50% lactic acid, 0.05 part of ginger extract,
Add 0.05 parts of salt, 0.1 parts of flavor and 0.03 parts of sake flavor to make 100 parts with water.

When an amazake beverage was prepared with the above-mentioned two formulations of sugar and sucralose and subjected to a retort sterilizer at 121 ° C. for 30 minutes, the sucralose-added section was obviously less browned than the sucrose-added section. Example 7 Juice powder 56 parts of Koshian, 0.1 part of sucralose, 0.1 part of xanthan gum, 0.2 part of emulsifier, 0.05 part of salt, 0.2 part of pigment, 0.2 part of fragrance, and the total amount with water. To 200 copies.

A soup powder was prepared according to the above-mentioned prescription, and was kept at 121 ° C. for 30 days.
Even when it was sterilized by a retort sterilizer for a minute, the sweetness was the same as before, and the scent that was peculiar to the soup powder was exhibited, and the soup powder with a good taste was obtained. Example 8 Coffee Concentrate Polydextrose 65 parts, Sucralose 0.5 part,
6 parts of whole milk powder, 4 parts of skim milk, 1 part of emulsifier (sucrose fatty acid ester, glycerin fatty acid ester), 100 parts of coffee extract, 2 parts of fragrance, sodium bicarbonate pH 6.8, and the total amount is 200 with water. Part.

A coffee concentrate was prepared according to the above formulation,
It was subjected to a retort sterilizer at 125 ° C. for 30 minutes. When the coffee concentrate obtained was diluted 10 times and used for quoting, it clearly had no browning even when sucralose was added, and had a rich sweetness.

[0024]

According to the method of the present invention, it is possible to provide a beverage having a sweetness equivalent to that of sucrose and stable against high temperature sterilization.

Claims (4)

[Claims] 1. A method for imparting sweetness to a beverage heated at high temperature, which comprises adding sucralose in advance to a beverage to be sterilized at high temperature to impart sweetness, and then sterilizing at high temperature. 2. The method for imparting sweetness to a high temperature sterilized beverage according to claim 1, wherein sucralose is added in an amount of 0.001% by weight to 0.5% by weight. 3. The pH range of the high temperature heat sterilized beverage is 4.6.
The method for imparting sweetness to a high temperature heat sterilized beverage according to claim 1, which is the above. 4. The method for imparting sweetness to a high temperature heat sterilized beverage according to claim 1, wherein the high temperature heat sterilized beverage is subjected to high temperature treatment by retort, autoclave, plate and tube sterilization.