JPS6098968A - Drink having highly sweet substance containing quinine - Google Patents

Abstract

PURPOSE:To prevent effectively degrading phenomena of sweetness of drink, by adding a very small amount of quinine to a drink having a highly sweet substance such as aspartame, stevia sweetener, etc. CONSTITUTION:0.1-7ppm Quinine is added to drink such as carbonated beveraged beverage, juice, etc., containing about 5-20wt% calculated sugar of highly sweet substance such as aspartame, stevia sweetener, etc. An extract of bark powder of chinchona is preferably used as quinine. Consequently, quality of sweetness of drink can be improved, and, since quinine in a very small amount not to make man feel flavor of extract of chinchona is effective, this drink is very advantageous for putting to practical use.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a highly sweet substance-containing beverage with improved sweet taste sag phenomenon.

Soft drinks such as carbonated drinks and juices generally contain 1
Although 0% a degree sugar is used, attempts to use highly sweet substances such as zacharin, stevia sweetener, asnoglutame, etc. as sugar substitutes have been excluded from the viewpoint of cost reduction and calorie intake control. has been done.

However, all of the conventional highly sweet substances are accompanied by the phenomenon of sweetness sagging, so they have not yet reached the stage of VC, where they are generally recognized as a complete substitute for sugar, and improvements have been desired.

The inventors of the present invention have conducted intensive studies on methods for improving the sweetness of beverages containing highly sweet substances, and have discovered that the phenomenon of sweetness sagging can be prevented by coexisting quinine in the beverage. Based on these findings, we have completed the present invention.

That is, the highly sweet substance-containing beverage of the present invention is characterized by containing 0.1 to 7 ppm of quinine.

Quinine is, for example, a skin extract of cinchona (Rubiaceae), which is used as quinine from 01 to
7 ppm (0,00001 to 0.0007), preferably 0.3 to 4 ppm (0,00003 to o,
hA contained in a drink by adding ooo44).

If the content of quinine is less than 0.1 ppm, the effect of preventing the sweetness from blurring will not be sufficiently obtained, while if the content exceeds 7 ppm, the effect of addition will not be greatly improved, and the flavor of cinchona will be felt, which is preferable.

Incidentally, cinchona extract is known to be a tonic or to prevent summer fatigue, and is also added to tonic water, gin and tonic, vodka, and aquavit. is 20-50pp
Moreover, the purpose of its addition is not to improve the sag of sweetness as in the present invention, but to improve the medicinal effect or flavor of cinchona.

The beverage targeted by the present invention is a soft drink containing a highly sweet substance, and usually contains a high sweet substance in an amount equivalent to a sugar content of 5 to 20, typically 8 ~13
It is suitable for beverages containing highly sweet substances in an amount comparable to the sugar content of Examples of highly sweet substances include stevia sweetener and asnosoltame.

According to the present invention, by adding quinine, it is possible to effectively prevent sweetness sag in highly sweet substance beverages, and moreover, the flavor of cinchona extract can be felt to be extremely refreshing (with a small amount added). This is advantageous for non-electronic devices in terms of practical application.

Example 1 (A) Carbonated beverage sugar 10wt Acidity (Citric acid f/100+++t) 0.13 Flavor Lemon Lime Arene (B) Beverage sugar with 104 fruit juice 12wtqb Acidity (Citric acid f/100m) 0.33 Flavoring Orange Arenes - The sugar in the carbonated drinks and 10 juice-containing drinks based on the above basic composition is mixed with stevia sweetener in an amount that gives the same sweetness as shown in Table 1, Samples J to 4 were prepared by substituting e.t.

Table 1 *) Sweet As, R Luteme, manufactured by Ajinomoto ■ #) Stevia sweetener manufactured by Nisanyo Kokusaku Nozoru ■, 8 Sweet As, E Luteme, and Stevia sweetener can be analyzed and quantified as follows.

+11 7 Sunosaltemno analysis method In the case of fruit juice-containing beverages, centrifuge the sample and remove the supernatant]
In the case of carbonated drinks, take a degassed sample and add benzoic acid solution (0.5 f/l) as an internal standard solution.
-Add. After mixing, 0.45 µrn of liquid was obtained and used as a sample for liquid magnetography. For the calibration curve, perform the same operation for the standard solution.

Conditions for liquid chromatography ff#: Water's Modet244 column: Water's pBondapnk
01B particle size 8-10 μ Column size 3.9 columns x 30 crn Mobile phase: Methanol: Water = 30% Indium pentanesulfonate 0.05 M Flow rate: t, osg/min Injection i: 10 pi Detection Wavelength: 214 nm (2) Analytical method for stevia sweetener In the case of fruit juice drinks, the supernatant after centrifugation is filtered, and in the case of carbonated drinks, the degassed one is filtered (0.4 s).
pm) L, an amount containing about 20w9 as a stevia sweetener was collected in an eggplant-shaped flask, and dried in an enovolator. Add 10 mg of distilled water to this and use it as a sample for liquid chromatography. For the calibration curve, perform the same operation for the standard solution.

Equipment: Water's Model 244 Column: JASCO Finepak 8ftNH2 particle size] 0
Column size: 4.6 x 25G Moving phase Niacetonitrile:water = 78:22 Flow rate:
1. Od/min injection 11:1 opt Detection wavelength: 214r+m For the above samples 1 to 4, the quinine concentration was
Add cinchona extract to the table, Table 3
A sensory test was conducted on the intensity of sweetness and flavor of cinchona according to the following criteria: The results are shown in Tables 2 and 3 by number of participants.

◎: Hardly felt or not felt at all ○: Slightly felt ×: Strongly felt The content of quinine in cinchona powder was analyzed and quantified as follows.

Analytical method for quinine: Accurately weigh a sample (af) containing approximately 0.1f of quinine into a volumetric flask. Add H (M 25 d) to this and dilute to the marked line with distilled water to obtain an approximately 0.IN-HOt solution.

Transfer this 30-volume to a 100-volume flask, and transfer 0. IN
Dilute to the mark with -1-Lot. Then, 0. I
The absorbance (A) at 347.5 nm is measured using N-11-1 (as a control).

On the other hand, it was recrystallized twice from benzene and dried at 100°C.
0, I N-
The solution was dissolved in Hol 100dI/C to prepare a quinine standard solution. The absorbance (A) of this standard solution was measured in the same manner, and the amount of quinine in the sample was calculated using the following formula.

Table 2

Claims (1)

[Claims] 1. A highly sweet substance-containing beverage characterized by containing O1 to 7 ppm of quinine.