TWI664914B - 汽水、製備汽水、改善汽水味道、維持汽水之二氧化碳壓力之方法,以及阿洛酮糖之用途 - Google Patents
汽水、製備汽水、改善汽水味道、維持汽水之二氧化碳壓力之方法,以及阿洛酮糖之用途 Download PDFInfo
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- TWI664914B TWI664914B TW106134176A TW106134176A TWI664914B TW I664914 B TWI664914 B TW I664914B TW 106134176 A TW106134176 A TW 106134176A TW 106134176 A TW106134176 A TW 106134176A TW I664914 B TWI664914 B TW I664914B
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Abstract
本發明揭露一種包含阿洛酮糖的汽水、一種製備汽水之方
法、一種改善汽水味道之方法、一種維持汽水之二氧化碳壓力之方法,以及一種阿洛酮糖之用途。
Description
本發明是關於一種包含阿洛酮糖的汽水及其製備方法。
人體內的含水量約為70%至80%且主要由水構成。水對於生命是必不可少的且人類需要適當地水合來維持體內平衡。特定言之,正常活動每天需要最少1L至1.5L水。水攝入是藉由直接飲水或通過攝入食物或飲料來完成,且特定言之,消費者對汽水(aerated water)的需要最近有所增加。
汽水含有碳酸且不含熱量醣類。汽水不含任何能量源且因此可以讓人享受碳酸的清爽感及可口性而不必擔心過量的卡路里或肥胖。然而,汽水不含典型的醣類(例如糖、果糖、葡萄糖以及乳糖)且可以產生辣味且因此偏好降低。另外,由於碳酸快速蒸發,一旦打開汽水瓶,則感官特性很可能因為碳酸含量的減少而大大降低。
本發明者已努力研發出一種能夠克服此類問題的物質。因此,本發明者發現,在向汽水添加阿洛酮糖(allulose)時,改
善汽水的味道且提高碳酸在汽水中的溶解度及二氧化碳壓力的保持性是有可能的,且因此完成本發明。
本發明之一個態樣是提供一種包含水、碳酸以及阿洛酮糖的汽水。
本發明之另一態樣是提供一種製備汽水之方法、一種改善汽水味道之方法以及一種維持汽水之二氧化碳壓力之方法,其包括:(i)(a)向水中添加阿洛酮糖及(b)向步驟(a)之所得產物添加碳酸;或(ii)向含有碳酸之水添加阿洛酮糖。
本發明之一個態樣是關於一種包括水、碳酸以及阿洛酮糖的汽水。
如本文中所使用,「汽水」是指碳酸(亦即,二氧化碳、H2CO3、HCO3 -、CO3 2-)溶解於其中的水且可包含天然含有碳酸的水、具有另外向其中添加碳酸的天然含碳酸之水以及向其中添加碳酸氣體之水。
如本文中所使用,「水」可包含淨化水(purified water)、精製水(refined water)、地下水(ground water)或含離子的飲用水。然而,應理解,本發明不限於此等水且水可包含可以轉化成汽水的任何適合的水。淨化水可包含(但不限於)藉由對自來水進行離子交換純化而獲得的淨化水或藉由過濾地下水而獲得的淨化水。含離子的飲用水是指鹽溶解於其中且在其中離子化的飲用水。
汽水可以不含由下述者所構成之族群中選出的至少一者:除阿洛酮糖以外的醣類、合成甜味劑、有機酸、可食用色素、
咖啡因以及防腐劑。
汽水可以具有4.0至6.0的pH。
汽水可以是無色且透明的。
相對於100重量份計的汽水,阿洛酮糖可以0.1重量份至5.0重量份的量存在。具體言之,相對於100重量份計的汽水,阿洛酮糖可以以下量存在:0.3重量份至5.0重量份、0.5重量份至5.0重量份、1.2重量份至5.0重量份、3.0重量份至5.0重量份、0.3重量份至4.0重量份、0.5重量份至4.0重量份、1.2重量份至4.0重量份、3.0重量份至4.0重量份、0.3重量份至3.0重量份、0.5重量份至3.0重量份或1.2重量份至3.0重量份。
汽水在二氧化碳溶解度或二氧化碳壓力保持性方面可具有改善的特性。具體言之,在20℃下量測時,汽水之二氧化碳壓力可為:2.5kg/cm2(公斤/平方公分)至4.5kg/cm2、3.0kg/cm2至4.5kg/cm2、3.3kg/cm2至4.5kg/cm2、3.5kg/cm2至4.5kg/cm2、3.8kg/cm2至4.5kg/cm2、2.5kg/cm2至4.4kg/cm2、3.0kg/cm2至4.4kg/cm2、3.3kg/cm2至4.4kg/cm2、3.5kg/cm2至4.4kg/cm2或3.8kg/cm2至4.4kg/cm2。
與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃的空氣20分鐘之後量測時,汽水可具有84%或大於84%、特定言之85%或大於85%、87%或大於87%、或者89%或大於89%之二氧化碳壓力保持性。在另一實施例中,與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃的空氣15分鐘之後量測時,汽水可具有89%或大於89%、90%或大於90%、91%或大於91%、或者92%或大於92%之二氧化碳壓力保持性。在另一實施例中,與在暴露
於空氣時的二氧化碳壓力相比,在暴露於20℃的空氣10分鐘之後量測時,汽水可具有93%或大於93%、94%或大於94%、或者95%或大於95%之二氧化碳壓力保持性。在又另一實施例中,與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃的空氣5分鐘之後量測時,汽水可具有97%或大於97%、98%或大於98%、或者99%或大於99%之二氧化碳壓力保持性。
汽水可具有改善的味道。此處,味道的改善可包含辣味、變味及/或異味的減少。
汽水可更包括調味(flavor)劑。以汽水之總重量計,調味劑可以0.01重量%(wt%)至5wt%、0.01wt%至3wt%或0.01wt%至0.3wt%的量存在。調味劑可為天然調味劑或合成調味劑。
天然調味劑可以藉由通過所屬領域中已知的任何典型的方法加工水果、蔬菜、藥用植物或其他植物來獲得。天然調味劑可包含通過蒸汽蒸餾、擠壓、榨汁或萃取(例如水或乙醇萃取)而自天然物質分離出的成分。調味劑可為包括由下述者所構成之族群中選出的至少一種香料的調味劑:咖啡、紅茶(black tea)、綠茶、烏龍茶、可可豆、草本植物、水果、青檸、葡萄、蘋果、檸檬、草莓、樹莓、玉蜀黍、橙子、金橘、紅橘、肉桂、葡萄柚、桃子、杏子、梨、蘋果、菠蘿、越橘、黑莓、木蘭莓(magnolia berry)、枸杞、藍莓、黑醋栗、石榴、巴西莓(acai berry)、香蕉、芒果、番石榴、西瓜、火龍果、榴蓮、瓜、梅(Japanese apricot)、奇異果、梅子、梅乾、山楸梅、木瓜、蘿蔔、甜椒、紅甜椒、豆瓣菜、歐芹、花椰菜、甘藍菜、抱子甘藍、芥藍菜、當歸(angelica utilis)、菠菜、甜菜、椰菜、南瓜、芹菜、萵苣、番茄、胡蘿蔔、韭菜、洋蔥、綠洋蔥、
胡椒、蘆薈、仙人掌、麋鹿三葉草(elk clover)、蒲公英、大麻、薑、錦雞兒(caragana sinica)、沙參、蘑菇、風鈴草根、黨參(codonopsis lanceolate)、枳椇(hovenia dulcis)、葛藤、紅參以及人參。以汽水之總重量計,調味劑可以0.01wt%至5wt%,具體言之0.01wt%至3wt%,更具體言之0.01wt%至0.3wt%的量存在。
汽水可更包括由礦物、鹽、電解質或胺基酸所構成之族群中選出的至少一種組分。當包含於根據本發明之汽水中的水為天然礦泉水時,此組分可來源於所述天然礦泉水。
汽水的卡路里含量可小於5仟卡(kcal)/100毫升(ml),具體言之小於4仟卡/100毫升、小於3仟卡/100毫升、小於2仟卡/100毫升、小於1仟卡/100毫升或小於0.5仟卡/100毫升。更具體言之,汽水的卡路里含量可大於或等於0.1仟卡/100毫升且小於5仟卡/100毫升、小於4仟卡/100毫升、小於3仟卡/100毫升、小於2仟卡/100毫升、小於1仟卡/100毫升或小於0.5仟卡/100毫升。
根據本發明之另一態樣,製備汽水之方法、改善汽水味道之方法或維持汽水的二氧化碳壓力之方法包括:(i)(a)向水中添加阿洛酮糖及(b)向步驟(a)之所得產物添加碳酸;或(ii)向含有碳酸之水添加阿洛酮糖。
相對於100重量份計的汽水,阿洛酮糖可以0.1重量份至5.0重量份的量存在。具體言之,相對於100重量份計的汽水,阿洛酮糖可以以下量存在:0.3重量份至5.0重量份、0.5重量份至5.0重量份、1.2重量份至5.0重量份、3.0重量份至5.0重量份、0.3重量份至4.0重量份、0.5重量份至4.0重量份、1.2重量份至
4.0重量份、3.0重量份至4.0重量份、0.3重量份至3.0重量份、0.5重量份至3.0重量份或1.2重量份至3.0重量份。
可以使用碳酸發生器來產生添加到水或含阿洛酮糖的水中的碳酸。
碳酸的添加可以在0℃至10℃、2℃至7℃或3℃至6℃下進行。
與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃下的空氣20分鐘之後量測時,根據本發明之方法製備的汽水可具有84%或大於84%,特定言之85%或大於85%、87%或大於87%、或89%或大於89%的二氧化碳壓力保持性。在另一實施例中,與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃的空氣15分鐘之後量測時,汽水可具有89%或大於89%、90%或大於90%、91%或大於91%、或者92%或大於92%之二氧化碳壓力保持性。
在另一實施例中,與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃的空氣10分鐘之後量測時,汽水可具有93%或大於93%、94%或大於94%、或者95%或大於95%之二氧化碳壓力保持性。
在又另一實施例中,與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃的空氣5分鐘之後量測時,汽水可具有97%或大於97%、98%或大於98%、或者99%或大於99%之二氧化碳壓力保持性。
所述方法可更包括在添加阿洛酮糖之後,混合或攪拌由添加阿洛酮糖而產生的產物。此處,可進行混合或攪拌10分鐘至60分鐘、20分鐘至60分鐘、10分鐘至50分鐘、20分鐘至50分鐘、10分鐘至40分鐘或20分鐘至40分鐘。
在所述方法中,水、碳酸、阿洛酮糖以及二氧化碳壓力
與上文態樣中所描述的水、碳酸、阿洛酮糖以及二氧化碳壓力相同。
儘管在本文中已描述一些實施例,但應理解,此等實施例僅用於說明而提供且不應解釋為以任何方式限制本發明,且在不脫離本發明之精神及範疇的情況下,本領域的技術人員可以進行各種修改、改變、更改,以及等效實施例。本發明的範疇應由隨
附申請專利範圍及其等效物定義。
本發明提供一種汽水,其包含阿洛酮糖且因此可具有改善的味道,特定言之辣味、變味以及異味的減少,藉此改善消費者偏好。
另外,根據本發明,增加碳酸在汽水中的溶解度且防止二氧化碳壓力隨著時間推移而減少是有可能的。
圖1為描繪實例及比較例中所製備之汽水樣本的初始二氧化碳壓力值的圖。此處,*指示與比較例之對應汽水樣本相比具有顯著差異的實例汽水樣本(統計分析:T-試驗族群比較,*p<0.05)。
圖2至圖7為描繪實例及比較例中所製備之汽水樣本的時間依賴性二氧化碳壓力保持率的圖(統計分析:T-試驗族群比較,*p<0.05)。
接下來,將參考實例更詳細描述本發明。然而,應注意,
此等實例僅用於說明而提供且不應解釋為以任何方式限制本發明。
除非另外陳述,否則貫穿本發明之說明書,用於指示某一物質之濃度的「%」是指固體/固體的重量/重量%、固體/液體的重量/體積%以及液體/液體的體積/體積%。
製備實例1:汽水的製備
按表1中所列之量向淨化水中添加液體阿洛酮糖(希杰第一製糖(CJ CheilJedang),以乾燥固體含量計95%或大於95%的阿洛酮糖)或糖(希杰第一製糖,白糖),隨後使用電磁攪拌器(magnetic stirer)攪拌30分鐘。將所得混合物冷卻至5℃之後,使用二氧化碳注射器(Delight Soda Chef,包含注射容器/Zahm & Nagel #9000-R PILOT PLANT)向1L的經冷卻混合物中注射最大量的二氧化碳,藉此製備比較例2至比較例6以及實例1至實例5的汽水樣本。比較例1之汽水樣本是如在比較例2至比較例6以及實例中注射二氧化碳而不添加阿洛酮糖或糖來製備。將製備的汽水樣本中之每一者封裝在耐壓PET瓶子中,隨後密封瓶子且接著將其儲存於製冷機中(5℃下)。
實驗實例1:含阿洛酮糖之汽水的感官特性
藉由檢查30個小組成員中之每一樣本的感官特性(辣味、甜味、整體偏好)而對實例1至實例5以及比較例1至比較例6的樣本中之每一者進行感官評估。在感官評估中,將汽水樣本中之每一者倒入添加有隨機數字的品嘗杯中以排除先入之見,隨後按9分的評分等級來評估。量測結果藉由變異數分析(analysis of variance;ANOVA)以統計方式來分析且接著藉由鄧肯(Duncan)氏多範圍測試(multiple range test)進行後測,藉此分析儲存時間依賴性的重要性。
因此,確認,實例1至實例5之汽水樣本具有類似於比較例2至比較例6之汽水樣本的甜味且展示了變味/異味強度的明顯減少及清爽感與整體偏好明顯增強。另外,確認,當與比較例1之汽水樣本相比時,實例1至實例5之汽水樣本的辣味大大減少。特定言之,確認,當與比較例4至比較例6之汽水樣本相比時,實例3至實例5之汽水樣本的辣味明顯減少,所述比較例4至比較例6之汽水樣本藉由添加與阿洛酮糖相同的量的糖來製備(表2至表6)。
實驗實例2:含阿洛酮糖的汽水之二氧化碳溶解度及二氧化碳壓力保持率
2-1.二氧化碳溶解度
量測製備實例1中所製備之實例1至實例5以及比較例1至比較例6之汽水樣本中之每一者的初始二氧化碳壓力以測定二氧化碳溶解度。具體言之,使用二氧化碳壓力計(6000系列,馳染納格爾公司(Zahm & Nagel Co.,Inc.))根據韓國食品法典(Korean Food Code)(章節18-2.(1),2016)中指定的氣壓試驗量測初始二氧化碳壓力三次。
因此,確認,當與比較例1至比較例6之汽水樣本相比時,實例2至實例5之汽水樣本的初始二氧化碳壓力顯著地較高。因此,可以看出,根據本發明之含阿洛酮糖的汽水展示出比不含醣類的汽水樣本(比較例1)及藉由添加糖來製備的汽水樣本(比較例2至比較例6)更高的二氧化碳溶解度(參見圖1)。
在預定時間點(製備後5分鐘、10分鐘、15分鐘以及20分鐘之後)處量測所述樣本中之每一者的二氧化碳壓力。具體言之,在20℃下在所述預定時間點中之每一處量測二氧化碳壓力,同時重複程序,在所述程序中,一旦量測到二氧化碳壓力之後,則藉由打開二氧化碳壓力計之通氣閥而將二氧化碳氣體自汽水移除,且接著閉合閥門以使得可以再溶離出溶解於汽水中的二氧化碳以產生二氧化碳壓力。
因此,確認,當與比較例1至比較例6之汽水樣本相比時,實例1至實例5之汽水樣本展示顯著較高的二氧化碳壓力保持性。因此,可以看出,向汽水添加阿洛酮糖可以延長汽水保持(捕獲)二氧化碳的時間(參見圖2至圖7)。
Claims (10)
- 一種汽水,包括水、碳酸以及阿洛酮糖,其中相對於100重量份計的所述汽水,所述阿洛酮糖以0.5重量份至2.0重量份的量存在,其中所述汽水在20℃下具有3.0kg/cm2至4.5kg/cm2的二氧化碳壓力。
- 如申請專利範圍第1項所述之汽水,其中所述汽水不含由下述者所構成之族群中選出的至少一種:除阿洛酮糖以外的醣類、合成甜味劑、有機酸、可食用色素、咖啡因以及防腐劑。
- 如申請專利範圍第1項所述之汽水,其中所述汽水在二氧化碳溶解度或二氧化碳壓力保持性方面具有改善的特性。
- 如申請專利範圍第1項所述之汽水,其中與在暴露於空氣時的二氧化碳壓力相比,在暴露於20℃下的空氣20分鐘之後量測時,所述汽水具有84%或大於84%的二氧化碳壓力保持性。
- 如申請專利範圍第1項所述之汽水,其中所述汽水具有改善的味道。
- 如申請專利範圍第5項所述之汽水,其中所述味道之改善為辣味、變味或異味的減少。
- 一種製備汽水之方法,包括:(i)(a)向水中添加阿洛酮糖及(b)向所述步驟(a)之所得產物添加碳酸;或(ii)向含有碳酸的水添加阿洛酮糖,其中相對於100重量份計的所述汽水,所述阿洛酮糖以0.5重量份至2.0重量份的量存在,其中所述汽水在20℃下具有3.0kg/cm2至4.5kg/cm2的二氧化碳壓力。
- 一種改善汽水味道之方法,包括:(i)(a)向水添加阿洛酮糖及(b)向所述步驟(a)之所得產物添加碳酸;或(ii)向含有碳酸的水添加阿洛酮糖,其中相對於100重量份計的所述汽水,所述阿洛酮糖以0.5重量份至2.0重量份的量存在,其中所述汽水在20℃下具有3.0kg/cm2至4.5kg/cm2的二氧化碳壓力。
- 一種維持汽水之二氧化碳壓力之方法,包括:(i)(a)向水中添加阿洛酮糖及(b)向所述步驟(a)之所得產物添加碳酸;或(ii)向含有碳酸的水添加阿洛酮糖,其中相對於100重量份計的所述汽水,所述阿洛酮糖以0.5重量份至2.0重量份的量存在,其中所述汽水在20℃下具有3.0kg/cm2至4.5kg/cm2的二氧化碳壓力。
- 一種阿洛酮糖之用途,用於維持汽水之二氧化碳壓力,其中相對於100重量份計的所述汽水,所述阿洛酮糖以0.5重量份至2.0重量份的量存在,其中所述汽水在20℃下具有3.0kg/cm2至4.5kg/cm2的二氧化碳壓力。
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