TWI765062B - 飲料 - Google Patents
飲料 Download PDFInfo
- Publication number
- TWI765062B TWI765062B TW107122058A TW107122058A TWI765062B TW I765062 B TWI765062 B TW I765062B TW 107122058 A TW107122058 A TW 107122058A TW 107122058 A TW107122058 A TW 107122058A TW I765062 B TWI765062 B TW I765062B
- Authority
- TW
- Taiwan
- Prior art keywords
- beverage
- sugar alcohol
- mass
- sucralose
- contained
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 claims abstract description 85
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 40
- 239000008123 high-intensity sweetener Substances 0.000 claims abstract description 35
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 35
- 206010013911 Dysgeusia Diseases 0.000 claims abstract description 11
- 239000004376 Sucralose Substances 0.000 claims description 24
- 235000019408 sucralose Nutrition 0.000 claims description 24
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 24
- 235000013336 milk Nutrition 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 17
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 17
- 229960004998 acesulfame potassium Drugs 0.000 claims description 17
- 239000000619 acesulfame-K Substances 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 230000003204 osmotic effect Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- 235000013861 fat-free Nutrition 0.000 claims description 4
- 229910052700 potassium Inorganic materials 0.000 claims description 4
- 239000011591 potassium Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 229960005164 acesulfame Drugs 0.000 claims description 2
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims 1
- 230000035622 drinking Effects 0.000 abstract description 7
- 230000001954 sterilising effect Effects 0.000 description 16
- 238000004659 sterilization and disinfection Methods 0.000 description 16
- 235000003599 food sweetener Nutrition 0.000 description 12
- 239000003765 sweetening agent Substances 0.000 description 12
- 229930006000 Sucrose Natural products 0.000 description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 11
- 239000005720 sucrose Substances 0.000 description 11
- 238000000265 homogenisation Methods 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 102000014171 Milk Proteins Human genes 0.000 description 6
- 108010011756 Milk Proteins Proteins 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000021239 milk protein Nutrition 0.000 description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 5
- -1 potassium sultone Chemical class 0.000 description 5
- 229940124272 protein stabilizer Drugs 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 235000020251 goat milk Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 229920000139 polyethylene terephthalate Polymers 0.000 description 2
- 239000005020 polyethylene terephthalate Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- RMLYXMMBIZLGAQ-UHFFFAOYSA-N (-)-monatin Natural products C1=CC=C2C(CC(O)(CC(N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-UHFFFAOYSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- RMLYXMMBIZLGAQ-HZMBPMFUSA-N (2s,4s)-4-amino-2-hydroxy-2-(1h-indol-3-ylmethyl)pentanedioic acid Chemical compound C1=CC=C2C(C[C@](O)(C[C@H](N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-HZMBPMFUSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- VMBCEJXTYHMTMM-UHFFFAOYSA-N F.F.I Chemical compound F.F.I VMBCEJXTYHMTMM-UHFFFAOYSA-N 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- FURUXTVZLHCCNA-UHFFFAOYSA-N Liquiritigenin Natural products C1=CC(O)=CC=C1C1OC2=CC(O)=CC=C2C(=O)C1 FURUXTVZLHCCNA-UHFFFAOYSA-N 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 241001409321 Siraitia grosvenorii Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 235000020252 horse milk Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- JBQATDIMBVLPRB-UHFFFAOYSA-N isoliquiritigenin Natural products OC1=CC(O)=CC=C1C1OC2=CC(O)=CC=C2C(=O)C1 JBQATDIMBVLPRB-UHFFFAOYSA-N 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- FURUXTVZLHCCNA-AWEZNQCLSA-N liquiritigenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC=C2C(=O)C1 FURUXTVZLHCCNA-AWEZNQCLSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 229930189775 mogroside Natural products 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 235000016768 molybdenum Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- GSZUGBAEBARHAW-UHFFFAOYSA-N sophoraflavone B Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(C=2OC3=CC(O)=CC=C3C(=O)C=2)C=C1 GSZUGBAEBARHAW-UHFFFAOYSA-N 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
本發明的課題是提供一種新技術,其可以抑制飲用含有高甜度甜味劑之飲料後餘味的黏膩感。 解決課題的手段是一種飲料,其含有高甜度甜味劑和糖醇,糖醇的含有比例為每份飲料0.1~2.0質量%,而飲料中所含之糖醇的滲透度未滿99。
Description
本發明是關於一種飲料,特別是關於含有高甜度甜味劑的飲料。
對於清涼飲料,以往廣泛使用砂糖(蔗糖)作為甜味劑。但是,因近來的健康傾向或低卡路里傾向而減少蔗糖的使用量,取而代之的是變成使用具有比蔗糖較強的甜味,且以較少使用量即可給予甜味的高甜度甜味劑。而作為使用高甜度甜味劑的飲料,可舉出例如有專利文獻1、2中記載的飲料。 但是,亦知包含高甜度甜味劑的飲料,會有所謂甜味留存(有甜味的留存感覺)等從飲料的偏好性來說並不合適的缺點。因此,提出了能抑制因高甜度甜味劑導致甜味留存的方法(例如專利文獻3、4)。 [先前技術文獻] [專利文獻]
[專利文獻1] 特開2016-168021號公報 [專利文獻2] 特開2002-065156號公報 [專利文獻3] 特開2012-130336號公報 [專利文獻4] 特開2015-073501號公報
[發明所欲解決之課題]
本發明的目的是提供一種新穎技術,其可以抑制飲用含有高甜度甜味劑之飲料後所感受之餘味的黏膩感。 [解決課題之手段]
飲用含有高甜度甜味劑之飲料後,會有甜味在口內纏繞般的感覺(黏膩感),而本案發明者嘗試抑制該黏膩感。本案發明者,深入研究的結果發現,藉著使飲料中含有預定比例之具有預定滲透度的糖醇,可以抑制因高甜度甜味劑導致的黏膩感,而完成本發明。
本發明的主旨是如以下所述。 [1] 一種飲料,含有:高甜度甜味劑;和 糖醇, 前述糖醇之含有比例為每份飲料0.1~2.0質量%, 飲料中所含之前述糖醇的滲透度為未滿99。 [2] 如[1]之飲料,其中,作為前述高甜度甜味劑包含蔗糖素與醋磺內酯鉀, 將飲料中所含之蔗糖素的甜度作為A,飲料中所含之醋磺內酯鉀的甜度作為B時,滿足A>B的關係。 [3] 如[1]或[2]所述之飲料,其中,前述糖醇的滲透度為70以上、未滿99。 [4] 如[1]、[2]或[3]所述之飲料,其中,作為前述高甜度甜味劑包含蔗糖素與醋磺內酯鉀, 蔗糖素的含有比例為每份飲料0.005~0.02質量%, 醋磺內酯鉀的含有比例為每份飲料0.001~0.01質量%, 而蔗糖素與醋磺內酯鉀的含有比以質量比計為2:1~5:1。 [5] 一種餘味之黏膩感的抑制方法,包含: 在含有高甜度甜味劑之飲料的調製中,以糖醇在飲料中的含有比例為0.1~2.0質量%的方式添加糖醇, 飲料中所含之前述糖醇的滲透度是未滿99。 [發明效果]
根據本發明,能提供一種新技術,其可以抑制飲用含有高甜度甜味劑之飲料後所感受之餘味的黏膩感。
以下,針對本發明之1實施形態作詳細說明。 本實施形態是關於含有高甜度甜味劑的飲料,同時含有高甜度甜味劑與糖醇。本實施形態中,糖醇的含有比例是每份飲料0.1~2.0質量%,又飲料中所含之糖醇的滲透度是未滿99。
本案說明書中,所謂高甜度甜味劑,是指與蔗糖比較具有較高甜味(例如從數百倍到數千倍)的天然甜味劑及合成甜味劑。 而作為高甜度甜味劑,可以舉例有:蔗糖素、阿斯巴甜、醋磺內酯鉀、糖精、糖精鈉、甜菊抽出物、萊鮑迪苷A、紐甜、阿力甜、莫納甜(Monatin)、索馬甜、甘草抽取物(甘草素)、羅漢果抽取物(羅漢果糖苷)及甜甘茶抽取物(葉甜精)等,例如含有這些之中的1種或2種以上。
本實施形態之飲料中沒有特別限制高甜度甜味劑的種類,但含有蔗糖素及醋磺內酯鉀可以更抑制黏膩感,由此觀點來看較為適合。
再者,本實施形態之飲料中,包含蔗糖素與醋磺內酯鉀作為高甜度甜味劑,將飲料中所含之蔗糖素的甜度作為A,飲料中所含之醋磺內酯鉀的甜度作為B時,滿足A>B的關係,除了可抑制黏膩感,也能抑制苦味,從此點來看是較合適的形態。 本案說明書中所謂各甜味劑的「甜度」,是指導因於飲料中之該甜味劑所得的甜味強度,具體來說,是表示:蔗糖甜度為1時,導因於飲料中之該甜味劑而得的甜味程度的數值。 甜度可以從各甜味劑之含有比例與每單位之蔗糖換算甜度的值,根據下式(1)計算出。又,關於每單位的蔗糖換算甜度,蔗糖素的甜度是蔗糖的600倍,醋磺內酯鉀的甜度是蔗糖的200倍。例如,蔗糖素之含有比例若為每份飲料0.017質量%的情況,則該飲料中之蔗糖素的甜度為10.2。 又,本案說明書中,將飲料中所含之各甜味劑甜度的合計值作為飲料的甜度(蔗糖換算值)。 式(1):(甜味劑之含有比例(質量%))×(飲料中所含之甜味劑的每單位配合量的蔗糖換算甜度的值)
沒有特別限制本實施形態之飲料中高甜度甜味劑的含有比例,同業者可以適當設定。而從可以更抑制黏膩感的觀點來看,例如對於醋磺內酯鉀,其含有比例的下限最好為每份飲料0.001質量%,更佳為0.002質量%。又,其上限最好為0.04質量%,更佳為0.02質量%,0.01質量%最佳。再者,使用蔗糖素的情況,蔗糖素的含有比例下限最好為每份飲料0.002質量%,更佳為0.005質量%,最佳為0.008質量%。而其上限最好為0.02質量%。 除了抑制黏膩感之外,也抑制苦味的觀點上,作為更合適的形態是包含蔗糖素與醋磺內酯鉀作為高甜度甜味劑,舉例:蔗糖素的含有比例為每份飲料0.005~0.02質量%,醋磺內酯鉀的含有比例為每份飲料0.001~0.01質量%,而蔗糖素與醋磺內酯鉀的含有比以質量比計為2:1~5:1。
如上述,本實施形態之飲料中,含有高甜度甜味劑同時含有糖醇,且其含有比例為每份飲料0.1~2.0質量%,更者,從提升清爽感來看最好為0.3~1.0質量%。
又,本實施形態中,飲料中所含之糖醇的滲透度為未滿99,從可以更抑制黏膩感的觀點來看,最好為70以上未滿99,更好為85以上未滿99。 本案說明書中所謂滲透度是指:將蔗糖的滲透壓作為100時,糖醇的滲透壓。 滲透度未滿99的糖醇,例如可以是添加作為原材料並藉此包含在本實施形態之飲料中。 作為滲透度未滿99之糖醇,例如可以舉出:還原水飴或還原麥芽糖水飴之中滲透度未滿99者。所謂還原水飴,可以將水飴作氫化(還原)而得,是包含多數種糖醇的組成物,有時使用還原澱粉加水分解物、還原澱粉糖漿、還原寡糖等名稱。水飴,例如是將澱粉用酸或酵素等加水分解而得。又,含有75%以上之還原麥芽糖(麥芽糖醇)者稱為還原麥芽糖水飴。 滲透度未滿99之還原水飴或還原麥芽糖水飴為市面販售,例如可舉出:ESWEE20、ESWEE30、ESWEE57、ESWEE100、Malbit(物產食物科學(股)製)等。本實施形態之飲料中,可以包含例如這些市售之滲透度未滿99的糖醇中的1種或2種以上。 又,ESWEE及Malbit是物產食物科學(股)的註冊商標。 滲透壓的測量,可使用眾知的任一方法進行,例如可以依據冰點測定法作測量。測量裝置例如可以使用寬頻式滲透壓分析儀3250 (ADVANCED INSTRUMENTS, INC.)。
本實施形態之飲料,除了上述高甜度甜味劑、糖醇,在能得到本發明效果的範圍內也可以包含其他成分。 作為本實施形態之飲料中可含有的其他成分,例如:乳類、乳蛋白質安定化劑、甜味劑、酸味料、果汁、香料、色素等。
乳類可以是動物或植物來源的任一種乳類。例如可舉出:牛乳、山羊乳、羊乳、馬乳等動物乳,也可以使用豆漿等植物乳,一般使用牛乳。這些乳類,可以使用單獨或2種類以上的混合物。又,也可以使用將這些乳類以乳酸菌或比菲德氏菌等微生物發酵後的發酵乳。 沒有特別限制乳類的形態,例如可舉出:全脂乳、脫脂乳、乳清、乳蛋白濃縮物,也可以使用奶粉或由濃縮乳還原的乳類。又,無脂乳固形物(SNF)的含有比例也沒有限制,從清爽感的觀點來看,最好為0.1~1.2質量%。
乳蛋白質安定化劑是例如在本實施形態之飲料含有上述乳類時含有乳蛋白質安定化劑即可。作為乳蛋白質安定化劑,舉例有大豆多糖類。 大豆多糖類,可以使用眾知的乳蛋白質安定化劑,一般是從大豆製品的製造過程中所副生之豆渣(纖維狀的榨漿後碎渣)萃取精製的多糖類,可以使用來自所含之半乳糖醛酸的羧基於酸性環境下帶有負電荷者。市售品舉例如:商品名「SM-1200」(三榮源F.F.I.(股)製)。 又,作為大豆多糖類以外之乳蛋白質安定化劑,例如有:HM果膠、羧甲基纖維素(CMC)、結蘭膠、關華豆膠、黃原膠、阿拉伯膠。
作為甜味劑,可舉例有:蔗糖、麥芽糖、果糖、葡萄糖、果糖葡萄糖液糖,寡糖等糖類。 作為酸味料,可舉例有:乳酸、檸檬酸、蘋果酸、酒石酸、醋酸、植物酸、葡萄糖酸、琥珀酸、反丁烯二酸等有機酸或其鹽,磷酸等無機酸或其鹽。 作為果汁,可以舉例有:柳橙、檸檬、葡萄柚等柑橘系的果汁或葡萄、桃子、蘋果、香蕉等果汁。
本實施形態之飲料,最好是填充在容器的罐裝飲料。作為容器,可舉例有:玻璃製、聚對苯二甲酸乙二酯(PET)、聚乙烯、聚丙烯等塑膠製、紙製、鋁製、鋼製的密封容器。
本實施形態之飲料,例如可依以下方式調製:在含有高甜度甜味劑之飲料的製造中,使飲料中包含含有比例為0.1~2.0質量%且滲透度未滿99的糖醇。 具體來說是包含:將液體原料、高甜度甜味劑、滲透度未滿99的糖醇、及因應必要添加的其他成分,以滲透度未滿99之糖醇在每份飲料的含有比例成為0.1~2.0質量%的方式作混合的製程方法,藉此製造出本實施形態之飲料。液體原料除了水外,也可以是上述其他成分的溶液或分散液。高甜度甜味劑、滲透度未滿99之糖醇可以同時配合到液體原料,或分別配合到個別的液體原料,沒有特別限制其順序。
本實施形態之製造方法中,可以對所得到之飲料進行殺菌處理,或者,含有乳類等的情況下也可進行均質化處理。 均質化處理一般可以使用均質機進行。沒有特別限制均質化條件,可舉例:在溫度5~25℃下壓力10~50Mpa的條件較為適合。又,均質化處理可以在殺菌處理之前或之後進行,也可以在殺菌前後都進行。 殺菌處理,例如,可以依據具有65℃下,10分鐘及具有相同以上的殺菌效果的加熱殺菌。沒有特別限制殺菌處理的方法,可以採用一般的平板式殺菌,管式殺菌、蒸餾殺菌、批次殺菌、自動高溫高壓殺菌等方法。又,殺菌處理,可以在均質化處理之前或之後進行,也可在該處理前後都進行,又或者在填充容器之前或之後進行,亦可在該步驟之前後都進行。 此外,如上所述,本實施形態的飲料可以為罐裝飲料。例如,將飲料熱充填到容器,再冷卻已填充之容器的方法,或者可以將飲料冷卻到適合填充容器的溫度,再依據無菌填充方法等進行罐裝到已預先洗淨殺菌的容器,沒有特別限制填充方法。
以上,若根據本實施形態,在含有高甜度甜味劑之飲料中,飲料中之糖醇的含有量為0.1~2.0質量%,且含有滲透度未滿99之糖醇,所以能抑制飲用後餘味的黏膩感。 其結果,可以提供一種更具偏好性的含有高甜度甜味劑飲料。 [實施例]
以下,根據實施例更詳細說明本發明,但本發明並不限定於此。 [飲料的調製] 將表1、2中記載之各材料以表1、2中記載的含有比例(配合率:質量%),與作為飲料形成100質量%之量的水作混合。混合後,進行均質化處理,再調製調合液。加熱殺菌所得之調合液並熱充填到容器,再水冷至室溫,得到實施例及比較例的罐裝飲料。 使用Malbit、ESWEE30、ESWEE600、赤藻糖醇作為糖醇(均為物產食物科學(股)製)。各糖醇的滲透度於表3表示。 均質化處理,是使用實驗室用均質機(型號15MR、APV Gaulin, Inc.製),以處理溫度20℃,處理壓力15MPa下進行。加熱殺菌是進行95℃高溫殺菌。
[感官品評] 針對「清爽感」、「黏膩感」、「餘味的好壞程度」、「苦味」、「美味程度」,根據5名的評判小組進行感官品評。 其中,所謂清爽感是指飲用後的餘味很快消失的感覺,也包含甜味、苦味、酸味、鮮味、鹹味的飲用後餘味消失的感覺,也可以說是餘味的喉韻。清爽感是以下列5階段進行品評。 1:沒有,2:微微一點,3:有些,4:有,5:非常有
針對黏膩感,是以下列5階段進行品評。 1:沒有,2:微微一點,3:有些,4:有,5:非常有
針對餘味的好壞程度是以下列5階段進行品評。 1:差,2:有點差,3:一般,4:還不錯,5:很好
針對苦味是以下列5階段進行品評。 1:沒有,2:微微一點,3:有些,4:有,5:非常有
針對美味程度是以下列5階段進行品評。 1:難吃,2:不太好吃,3:一般,4:還不錯,5:很好吃
評價點是算出平均並於表4、5中表示。綜合評價是針對比較例1、4、5、8、或9判斷是否可以抑制黏膩感且有改善。
從比較例1與實施例1~5可以理解,含有0.1~2.0質量%的滲透度未滿99之糖醇時,能抑制黏膩感,甚至包含0.3~1.0質量%時更能改善清爽感。 再者,從比較例1~3與實施例6可以理解,使用與Malbit相同的滲透度未滿99之糖醇ESWEE30時可以抑制黏膩感。 又,從比較例4與實施例7可以理解,無脂固形物(SNF)為比實施例1要高的1.7時,藉著同樣地含有0.1~2.0質量%的滲透度為未滿99之糖醇,可以抑制黏膩感。 更者,從比較例5~7與實施例8~9可以理解,不含乳類時,藉著同樣地含有0.1~2.0質量%的滲透度為未滿99之糖醇,可以抑制黏膩感。 再者,從實施例10、11可以理解,作為高甜度甜味劑包含蔗糖素與醋磺內酯鉀,將飲料中所含之蔗糖素的甜度作為A,飲料中所含之醋磺內酯鉀的甜度作為B時,滿足A>B的關係,藉此可以抑制黏膩感,且也降低苦味的評價。
Claims (5)
- 一種飲料,其特徵為含有:乳、高甜度甜味劑,和糖醇,前述糖醇的含有比例為每份飲料0.1~2.0質量%,而飲料中所含之前述糖醇的滲透度為未滿99,無脂乳固形物之含有比例為每份飲料0.1~1.2質量%。
- 如請求項1之飲料,其中,作為前述高甜度甜味劑包含蔗糖素和醋磺內酯鉀,將飲料中所含之蔗糖素的甜度作為A,將飲料中所含之醋磺內酯鉀的甜度作為B時,滿足A>B的關係。
- 如請求項1或2之飲料,其中,前述糖醇的滲透度為70以上、未滿99。
- 如請求項1之飲料,其中,作為前述高甜度甜味劑包含蔗糖素和醋磺內酯鉀,蔗糖素的含有比例為每份飲料0.005~0.02質量%,醋磺內酯鉀的含有比例為每份飲料0.001~0.01質量%,而蔗糖素與醋磺內酯鉀的含有比以質量比計為2:1~ 5:1。
- 一種餘味之黏膩感抑制方法,其特徵為包含:在含有乳及高甜度甜味劑,且無脂乳固形物之含有比例為每份飲料0.1~1.2質量%之飲料的調製中,以糖醇在飲料中的含有比例成為0.1~2.0質量%的方式添加糖醇,飲料中所含之前述糖醇的滲透度為未滿99。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017-153947 | 2017-08-09 | ||
JP2017153947A JP6705078B2 (ja) | 2017-08-09 | 2017-08-09 | 飲料 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201909751A TW201909751A (zh) | 2019-03-16 |
TWI765062B true TWI765062B (zh) | 2022-05-21 |
Family
ID=65272256
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW107122058A TWI765062B (zh) | 2017-08-09 | 2018-06-27 | 飲料 |
Country Status (4)
Country | Link |
---|---|
US (1) | US20200359658A1 (zh) |
JP (1) | JP6705078B2 (zh) |
TW (1) | TWI765062B (zh) |
WO (1) | WO2019031055A1 (zh) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20190350240A1 (en) * | 2018-05-20 | 2019-11-21 | Todd Ewing | Electrolyte-Enhanced Sweetener and Consumable Products Obtained |
JP7511443B2 (ja) | 2020-10-26 | 2024-07-05 | 第一工業製薬株式会社 | 中性タンパク飲料 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002101844A (ja) * | 2000-09-29 | 2002-04-09 | Sanei Gen Ffi Inc | スクラロースの甘味改質方法及びその応用 |
JP2013066490A (ja) * | 1998-10-28 | 2013-04-18 | Sanei Gen Ffi Inc | スクラロースを含有する組成物及びその応用 |
JP2013128433A (ja) * | 2011-12-20 | 2013-07-04 | Adeka Corp | 甘味料組成物 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3268543B2 (ja) * | 1994-04-14 | 2002-03-25 | 東和化成工業株式会社 | トリ肉の唐揚げの製造方法 |
CA2385759A1 (en) * | 1999-10-04 | 2001-04-12 | Ajinomoto Co., Inc. | Sweetener compositions with a high intense of sweetness having improved sweetness, taste modifier and uses thereof |
US20060193956A1 (en) * | 2005-02-28 | 2006-08-31 | Kraft Foods Holdings, Inc. | Sugar-free dessert products |
US20120189560A1 (en) * | 2011-01-24 | 2012-07-26 | Healthy Sweet Beverages, LLC. | Sugar-free Beverage Composition |
US20140147570A1 (en) * | 2011-07-14 | 2014-05-29 | Tc Heartland Llc | Molasses flavored low calorie sweetener compositions |
US10231476B2 (en) * | 2014-04-04 | 2019-03-19 | Douxmatok Ltd | Sweetener compositions and foods, beverages, and consumable products made thereof |
JP6616083B2 (ja) * | 2015-03-13 | 2019-12-04 | アサヒ飲料株式会社 | 加温販売用容器詰め飲料および加温販売用容器詰め飲料の自然な甘み改善方法 |
-
2017
- 2017-08-09 JP JP2017153947A patent/JP6705078B2/ja active Active
-
2018
- 2018-06-12 US US16/629,638 patent/US20200359658A1/en not_active Abandoned
- 2018-06-12 WO PCT/JP2018/022366 patent/WO2019031055A1/ja active Application Filing
- 2018-06-27 TW TW107122058A patent/TWI765062B/zh active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2013066490A (ja) * | 1998-10-28 | 2013-04-18 | Sanei Gen Ffi Inc | スクラロースを含有する組成物及びその応用 |
JP2002101844A (ja) * | 2000-09-29 | 2002-04-09 | Sanei Gen Ffi Inc | スクラロースの甘味改質方法及びその応用 |
JP2013128433A (ja) * | 2011-12-20 | 2013-07-04 | Adeka Corp | 甘味料組成物 |
Also Published As
Publication number | Publication date |
---|---|
JP6705078B2 (ja) | 2020-06-03 |
US20200359658A1 (en) | 2020-11-19 |
JP2019030264A (ja) | 2019-02-28 |
WO2019031055A1 (ja) | 2019-02-14 |
TW201909751A (zh) | 2019-03-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6659891B2 (ja) | レバウジオシド甘味料組成物及び該レバウジオシド甘味料組成を用いて甘味を付与された食品製品 | |
AU2010219684B2 (en) | Milk-flavoured beverage | |
JP3400777B2 (ja) | 低カロリー乳含有酸性飲料 | |
JP7190253B2 (ja) | 乳性飲料及びその製造方法 | |
JP2013518593A (ja) | 水溶液中のレバウディオサイドdの溶解限度を上昇させる方法 | |
JP6132594B2 (ja) | 白ぶどう果汁入り飲料 | |
JP2013252075A (ja) | 高甘味度甘味料に起因する可食組成物の味質改善方法 | |
TWI765062B (zh) | 飲料 | |
JP5792917B1 (ja) | 酸性乳性飲料及びその製造方法 | |
JP6827824B2 (ja) | 酸性乳性飲料 | |
CN106550991B (zh) | 维持乳酸菌饮料货架期内组织状态稳定性的方法 | |
JP7148253B2 (ja) | 炭酸飲料 | |
JP6385756B2 (ja) | 凍結用酸性乳性飲料 | |
JP7116532B2 (ja) | 乳性飲料及びその製造方法 | |
JP2007135427A (ja) | 飲料の製造方法、ならびに飲料および容器詰飲料 | |
JP6831056B2 (ja) | 酸性乳性飲料 | |
JP6351361B2 (ja) | ウリ科果菜汁入り飲料 | |
JP2012200198A (ja) | ヨーグルトおよびその製造方法 | |
JP7292086B2 (ja) | カルシウムを含む透明容器詰め乳性飲料 | |
JP7425543B2 (ja) | 乳性飲料 | |
EP2865279B1 (en) | Low-calorie beverage composition | |
JP7368546B2 (ja) | 炭酸飲料 | |
JP7057118B2 (ja) | 苦味料が添加された非アルコール飲料における苦味の後引きの低減 | |
JP7182349B2 (ja) | 容器詰ゼリー飲料 | |
JP2004329152A (ja) | 乳風味酸性飲料及びこれを得るための素材 |