TW201633928A - 含有香料之無色透明的飲料 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/56—Flavouring or bittering agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
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Abstract
本發明之課題係於含有香料之無色透明的飲料中,遮蔽因香料劣化所致之異味.異臭,且對飲料賦予濃烈味道。
解決手段係於含有香料之無色透明的飲料中調配乳清蛋白質。
Description
本發明係有關含有香料之無色透明的飲料,尤其有關為如水般之無色透明且不易感受到香料劣化臭味且有濃郁味道之飲料。
以消費者之健康意識、天然.自然取向為背景,風味水(flavored water)之人氣高漲。所謂風味水係於礦泉水等之水中添加香料或萃取物、果汁等原料之飲料,係亦稱為接近水(near water)之如水般外觀之飲料。
風味水尤其是如接近水般之如水無色透明且具有果實等之風味者,一般具有於口渴時可取代水而飲用之順暢易喝之味道之特徵,但與其他通常之飲料(例如有色飲料或混濁飲料)相比,濃郁味道較弱,有容易感到味道不足之情況。且,飲料中之香料已知會因光或熱而劣化,而成為異味或異臭(off flavor)之原因。
防止香料劣化臭之方法已有多數提案,例如專利文獻1中,記載使用水合氧化前胡素(Oxypeucedanin
hydrate)及/或白當歸素(byakangelicin)作為劣化防止劑。且專利文獻2中,記載使用茶多酚抑制來自柑橘系香料中之檸檬醛的異臭原因之對-甲基苯乙酮之生成。
〔專利文獻1〕日本特開2010-99025號公報
〔專利文獻2〕日本特開2003-96486號公報
本發明人等注意到如水般無色透明飲料,相較於白濁或混濁飲料,由於揮發性成分之釋出良好,成為異臭或異味原因之物質不易直接到達消費者之舌或鼻,故香料之劣化不顯著。
如上述,香料之劣化抑制方法已有種種提案,但維持飲料之如水般無色透明同時抑制香味劣化實際上有困難。且含有成分量比較少之透明飲料,如以往所報導般若添加劣化抑制劑,則飲料味道之平衡容易崩壞,維持飲料之美味且不易感受到劣化香味亦有困難。例如做為香料劣化抑制劑,以一定量加入抗氧化劑之維他命C時,維他命C經時褐變使飲料帶色,且會有引出維他命C特有味道之問題。
且,所謂對如水般無色透明飲料賦予濃郁味
道,若考慮維持如水般外觀時,可使用之成分受到限制,實際上有困難。
本發明之目的在於提供不易感受到因香料劣化所致之異味或異臭,且可保持無色透明,進而有濃郁味道而好喝之新穎飲料。
本發明人等為解決上述課題而進行積極檢討之結果,發現藉由於調配香料之無色透明飲料中,含有乳清蛋白質,可維持飲料之無色透明並且不易感受到因香料劣化所致之異味或異臭,且可賦予濃郁味道,因而完成本發明。
本發明包含以下,但不限定於此。
(1)一種容器裝飲料,其含有香料及乳清蛋白質,於波長660nm測定之吸光度為0.06以下,以純水為基準時之△E值(色差)為3.5以下。
(2)如上述(1)之飲料,其中乳清蛋白質含0.9ppm以上。
(3)如上述(1)或(2)之飲料,其中糖用折射計示度(Brix)為3.0~10.0。
於如水般之無色透明飲料中,藉由於香料中組合乳清蛋白質,可調製不易感受到香料劣化臭或劣化味
道,另一方面可感受到以往無色透明飲料所沒有之濃郁味道之新穎飲料。本申請人於過去針對加入乳之咖啡飲料之加熱殺菌後之餘味差進行檢討之結果,發現乳清蛋白質為主要原因(日本專利第5657200號說明書)。此次,藉由乳清蛋白質之使用而能遮蔽香料劣化之香味為意外之結果。
又,就本申請人所知,含有如乳清蛋白質之乳蛋白質同時為如水般無色透明之飲料迄今尚未上市。
本發明之飲料含有香料。香料一般係補充飲食品之製造或儲存中損失之香氣或香味,且對飲食品賦予新風味所用者。
本發明之飲料中可使用之香料種類只要為飲料中可使用者,且不損及飲料之無色透明即可,並未特別限制,但呈現果實般香氣之香料,由於具有如水般無色透明飲料之清爽印象故而較佳。此種香料包含例如如果皮油、將果實等浸漬於有機溶劑中所得之萃取物之天然來源者、或藉由化學合成果實般香氣成分而得者。呈現果實般香氣之香料中之「果實」,除了柳橙、橘子、桔、檸檬、萊姆等之柑橘類以外,亦舉例為桃子、葡萄、草莓、蘋果、鳳梨、芒果、香瓜等。其中,呈現柑橘類果實之香氣
之香料,由於其清爽香味與透明飲料之清爽印象相符故而較佳。
飲料中之香料量係至少飲用飲料時能感受其香氣之量,具體例由香料本身之力價決定者。且,必須為不損及飲料之無色透明之量。例如使用果實之乙醇萃取液之形態的香料時,根據其力價及飲料顏色及透明度,以1~10000ppm左右之量使用。
已知香料一般因光或熱而劣化,產生不愉快異味或臭味(off flavor)。本發明之飲料除了香料以外,藉由含有乳清蛋白質,可遮蔽香料劣化產生不愉快臭味,且可對飲料賦予濃郁味道。
乳清(whey)係自乳(主要為牛乳)去除脂肪分及酪蛋白後殘留之液體部分,乳清中包含乳糖或礦物質、水溶性維他命、水溶性蛋白質等。其中,乳清中所含之水溶性蛋白質之混合物為本發明所用之乳清蛋白質。乳清蛋白質中含有β-乳球蛋白、α-乳球蛋白、血清白蛋白、優球蛋白(euglobulin)、假球蛋白、蛋白腖(proteose-peptone)等,該等中,一般β-乳球蛋白為乳清中含最多之蛋白質,佔乳清蛋白質全體之50%以上。
本發明之飲料中之乳清蛋白質之含量可根據飲料中所用之香料種類或量且對飲料所賦予之濃郁味道程度而決定。若考慮遮蔽及濃郁味道賦予效果與飲料之無色
透明度及適當之濃郁味道,則飲料中之較佳乳清蛋白質含量,以蛋白質之量計為0.9ppm以上,更好為0.9~10000ppm。又,表示飲料中之乳清蛋白質之量時,亦可使用飲料中之β-乳球蛋白之量為指標。本發明之飲料中之較佳乳清蛋白質之量,以β-乳球蛋白之量計,為0.5ppm以上,更好為0.5~5000ppm。飲料中之β-乳球蛋白之量可藉習知方法測定。例如可藉以下方法測定。
含碳酸氣體之飲料溶液係藉常用方法去除碳酸。將飲料溶液2mL秤入離心精密過濾管(Merck公司製,Amicon Ultra-4mL PLBC Ultracel-3kDa)中。Brix超過10時,以液體層析用蒸餾水稀釋至低於10。藉離心器離心(4000xg,30分鐘,20℃),濾液廢棄。於過濾器上之捕捉區分添加液體層析用蒸餾水3mL,再度以離心器離心(4000xg,30分鐘,20℃),以移液管吸取捕捉區分,移至10mL體積之量筒中。於過濾器上添加蒸餾水2mL,進行移液充分洗除附著於過濾器之捕捉物,該液亦添加於前述之10mL體積之量筒中。以蒸餾水補充至10mL,充分混合之液體作為分析試料。
分析係使用ELISA套組(PRIMAHAM公司製,
Allergeneye ELISA II牛乳,指標蛋白質:β-乳球蛋白)。分析法係依據該ELISA套組之操作說明書。分析結果於測定值成為該套組之測定範圍外時,適當調製樣品之調製中之稀釋倍率,進行再度測定。
本發明之飲料為無色透明。所謂「飲料為透明」意指並無如所謂之運動飲料般之白濁或如混濁果汁般之濁度,而為如水般之視覺透明之飲料。飲料之透明度可藉由例如使用測定液體濁度之習知方法而數值化。例如使用紫外可見光分光光度計(UV-1600(島津製作所股份有限公司製)等)測定之於波長6600nm之吸光度為0.06以下者可稱為「透明」。
又,所謂「飲料為透明」意指並無視覺上可認知之顏色的飲料。飲料顏色可藉由如測定物體色差之習知方法數值化。例如使用測色色差計(ZE2000(日本電色工業股份有限公司製)等)以純水為基準測定時之透過光之△E值為3.5以下時,可稱為「無色」。較好△E值為2.3以下。
本發明之飲料中,除了香料與乳清蛋白質以外,在不損及飲料之透明性之範圍內,亦可添加通常飲料中所用之甜味料、酸味料、抗氧化劑、鹽類、苦味料、營養強化劑
(維他命類)、pH調整劑等。
作為甜味料舉例為例如果糖、砂糖、果糖葡萄糖液糖、葡萄糖、麥芽糖、蔗糖、高果糖液糖、糖醇、寡糖、蜂蜜、甘蔗榨汁液(黑糖蜜)、水飴、甜菜菊粉、甜菜菊萃取物、羅漢果粉、羅漢果萃取物、甘草粉、甘草萃取物、竹芋種子粉、竹芋種子萃取物等之天然甜味料,或乙醯磺胺鉀、三氯蔗糖、紐甜、阿斯巴甜、糖精等之人工甜味料等。其中基於順暢、易飲用、自然風味之賦予之觀點,較好使用天然甜味料,尤其較好使用果糖、葡萄糖、麥芽糖、蔗糖、砂糖。該等甜味成分可僅使用一種,且亦可使用複數種。
本發明之飲料的Brix較好為3.0~10.0,更好為4.5~7.0。此處所謂Brix為以糖用折射計示度所測定之值。如上述之低Brix之飲料,由於成為順暢風味、基於飲料之外觀透明而為清爽印象與味道充分相符而較佳。
本發明之飲料可經加熱殺菌並填充於容器之狀態調製為容器裝飲料。作為容器並未特別限制,可舉例為例如PET瓶、鋁罐、鋼鐵罐、紙包、冷凍杯、瓶等。其中,若使用透明容器例如PET瓶,則可以容器裝之狀態確認本發明飲料之特徵之無色透明外觀故而較佳。已知一般香料會因容器裝飲料調製時之加熱殺菌之熱或裝填於透明容器中保存時之來自外部之光而劣化,但本發明之含有乳清蛋白質之飲料可遮蔽因香料之劣化產生之異味、異臭而有不易感知之效果。本發明之無色透明飲料可謂係經
加熱殺菌而充填於透明容器之最適飲料。進行加熱殺菌時,其種類並未特別限制,可使用例如UHT殺菌及蒸煮殺菌等之通常方法進行。加熱殺菌步驟之溫度並未特別限制,例如在65~130℃,較好85~120℃進行10~40分鐘。惟,若可獲得與上述條件同等之殺菌價則於適當溫度進行數秒例如5~30秒之殺菌亦無問題。
以下使用實施例說明本發明,但本發明不限定於該等。
於水中添加果糖葡萄糖液糖調整至Brix6.0之溶液中,添加0.12質量%檸檬酸及0.1質量%檸檬香料,添加檸檬酸三鈉以使pH調整至3.6。進而以成為以下表1中記載之濃度(單位:質量%)之方式添加脫脂奶粉或乳化製劑(植物性油脂以阿拉伯膠乳化者),填充於密閉容器(180ml體積之玻璃瓶)進行85℃ 10分鐘之加熱殺菌。進而於55℃保存2天而調製加速劣化之試作品1~3。針對所得試作品1~3利用分光光度計(UV-1600(島津製作所股份有限公司製))於波長660nm之吸光度示於表1。試作品1為無色透明,試作品2及3為白濁。針對飲用該等時之劣化臭味強度,由3名感官試驗員,將「5」設為最佳(與加熱殺菌後未加速劣化而冷藏保存者(冷藏保存
品)相比為同等)、「1」設為最差(與冷藏保存品相比相當差,異臭強),自5至1之5階段進行評價。評價之平均點數示於表1。
由表1之結果,白濁之試作品2及3,相比於透明的試作品1,更不易感受到因香料劣化所致之異味.異臭,可知為透明且香料之劣化不明顯。
於水中添加果糖葡萄糖液糖調整至Brix6.0之溶液中,添加0.12質量%檸檬酸及0.1質量%檸檬香料,添加檸檬酸三鈉以使pH調整至3.6。進而以飲料中之蛋白質濃度(單位:質量%)成為以下表2中記載之濃度之方式添加市售乳清粉末(蛋白質濃度12.5質量%)、乳清蛋白質純化物(蛋白質濃度92.0質量%)、或乳清之乳酸菌發酵液(蛋白質濃度0.060質量%),將該調合液填充於密閉容器(180ml體積之玻璃瓶)進行85℃ 10分鐘之加熱
殺菌,進而於55℃保存2天而調製加速劣化之試作品4~9。所得試作品4~9均為「無色透明」之如水般外觀,利用分光光度計(UV-1600(島津製作所股份有限公司製))於波長660nm之吸光度為0.06以下,利用測色色差計(ZE2000(日本電色工業股份有限公司製))對於純水之透過光之△E為3.5以下。
又,與上述方法同樣,以成為下表3記載之濃度之方式添加市售乳清粉末(蛋白質濃度12.5質量%)或乳清之乳酸菌發酵液(蛋白質濃度0.060質量%)調製試作品10~13。試作品10~13均為「無色透明」之如水般外觀,利用分光光度計(UV-1600(島津製作所股份有限公司製))於波長660nm之吸光度為0.06以下,利用測色色差計(ZE2000(日本電色工業股份有限公司製))對於純水之透過光之△E為3.5以下。針對試作品10~13進而測定試作品中之β-乳球蛋白濃度。具體係藉以下順序實施濃度測定。
將試作品2mL秤入離心精密過濾管(Merck公司製,Amicon Ultra-4mL PLBC Ultracel-3kDa)中。藉離心器離心(4000xg,30分鐘,20℃),濾液廢棄。於過濾器上之捕捉區分添加液體層析用蒸餾水3mL,再度以離心器離心(4000xg,30分鐘,20℃)。以移液管吸取捕捉區分,移至10mL體積之量筒中。於過濾器上添加蒸餾水
2mL,進行移液充分洗除附著於過濾器之捕捉物,該液亦添加於前述之10mL體積之量筒中。以蒸餾水補充至10mL,充分混合之液體作為分析試料。
分析係使用ELISA套組(PRIMAHAM公司製,Allergeneye ELISA II牛乳,指標蛋白質:β-乳球蛋白)。分析法係依據該ELISA套組之操作說明書。
針對飲用各式作品時之劣化臭味強度,由3名感官試驗員,將「5」設為最佳(與冷藏保存品相比為同等)、「1」設為最差(與冷藏保存品相比相當差,異臭強),自5至1之5階段進行評價。評價之平均點數與試作品4~9之蛋白質濃度示於表2。且,試作品10~13之蛋白質濃度、β-乳球蛋白濃度及評價之平均點數示於表3。又,官能評價之平均點數未達2.5點為全無效果(×),2.5點以上未達3.5點為幾乎無效果(△),3.5點以上未達4.0點為有效果(○),4.0點以上有較大效果(◎),進行綜合評價。
由表2之結果可知含一定量以上之乳清蛋白質之試作品4~9可維持飲料之無色透明度同時不易感到因香料劣化所致之異味.異臭。又,可知對飲料賦予濃郁味道。由表3之結果可知試作品10、11及13可維持飲料之無色透明度同時不易感到因香料劣化所致之異味.異臭,對飲料賦予濃郁味道。關於試作品12,雖感到苦味,但感到有較少濃郁味道之風味。
Claims (3)
- 一種容器裝飲料,其含有香料及乳清蛋白質,於波長660nm測定之濁度為0.06以下,以純水為基準時之△E值(色差)為3.5以下。
- 如請求項1之飲料,其中乳清蛋白質含0.9ppm以上。
- 如請求項1或2之飲料,其中糖用折射計示度(Brix)為3.0~10.0。
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CN108391768A (zh) * | 2017-02-07 | 2018-08-14 | 三得利控股株式会社 | 含有绿薄荷提取物的透明饮料 |
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WO2018016110A1 (ja) * | 2016-07-22 | 2018-01-25 | サントリーホールディングス株式会社 | カフェイン含有無色透明飲料 |
JP6217012B1 (ja) * | 2016-07-22 | 2017-10-25 | サントリーホールディングス株式会社 | カフェイン含有無色透明飲料 |
JP6837654B2 (ja) * | 2016-09-29 | 2021-03-03 | 大洋香料株式会社 | 透明な酸性乳性飲料、及びその製造方法 |
JP2021101621A (ja) * | 2019-12-24 | 2021-07-15 | アサヒビール株式会社 | アルコール飲料及びその製造方法 |
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JP2000333654A (ja) * | 1999-05-26 | 2000-12-05 | Mitsubishi Chemicals Corp | 透明飲料 |
JP2003096486A (ja) | 2001-09-27 | 2003-04-03 | T Hasegawa Co Ltd | 香味劣化の抑制された柑橘系フレーバー組成物 |
US20030099753A1 (en) * | 2001-11-20 | 2003-05-29 | Yang Baokang | Juice based beverage compositions |
TW200616546A (en) * | 2004-09-29 | 2006-06-01 | Asama Kasei Kk | A function composition or food containing a whey protein, an antibody from milk or an antibody |
US7897192B2 (en) | 2004-10-07 | 2011-03-01 | Next Proteins, Inc. | High energy carbonated protein drink and method of making |
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DK2001312T3 (da) * | 2006-03-10 | 2014-09-01 | Next Proteins Inc | Fremgangsmåde til fremstilling af en protein-drik |
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JP5376629B2 (ja) | 2008-10-24 | 2013-12-25 | 長谷川香料株式会社 | フレーバー劣化防止剤 |
AU2010331939B2 (en) | 2009-12-18 | 2013-10-03 | Stokely-Van Camp, Inc. | Protein recovery beverage |
WO2013049540A2 (en) | 2011-09-30 | 2013-04-04 | Pepsico, Inc. | Nutrition beverages |
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JP6274260B2 (ja) * | 2015-06-30 | 2018-02-07 | キヤノンマーケティングジャパン株式会社 | プログラム、情報処理装置、及びその処理方法 |
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- 2016-02-25 TW TW105105675A patent/TW201633928A/zh unknown
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CN108391768A (zh) * | 2017-02-07 | 2018-08-14 | 三得利控股株式会社 | 含有绿薄荷提取物的透明饮料 |
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EP3262956A1 (en) | 2018-01-03 |
MY181757A (en) | 2021-01-06 |
AU2016205659B2 (en) | 2019-12-19 |
CN107249351A (zh) | 2017-10-13 |
WO2016111383A1 (ja) | 2016-07-14 |
NZ734130A (en) | 2021-01-29 |
US20180064142A1 (en) | 2018-03-08 |
AU2016205659C1 (en) | 2022-05-05 |
EP3262956A4 (en) | 2018-10-24 |
EP3262956B1 (en) | 2023-06-28 |
CN107249351B (zh) | 2021-06-18 |
AU2016205659A1 (en) | 2017-08-31 |
ES2954093T3 (es) | 2023-11-20 |
US10609940B2 (en) | 2020-04-07 |
JPWO2016111383A1 (ja) | 2017-11-30 |
JP6619753B2 (ja) | 2019-12-11 |
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