WO2014010105A1 - 難消化性デキストリン含有容器詰め飲料およびその製造方法 - Google Patents
難消化性デキストリン含有容器詰め飲料およびその製造方法 Download PDFInfo
- Publication number
- WO2014010105A1 WO2014010105A1 PCT/JP2012/072373 JP2012072373W WO2014010105A1 WO 2014010105 A1 WO2014010105 A1 WO 2014010105A1 JP 2012072373 W JP2012072373 W JP 2012072373W WO 2014010105 A1 WO2014010105 A1 WO 2014010105A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- container
- carbonated beverage
- caramel
- packed
- beverage
- Prior art date
Links
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- 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
Definitions
- the present invention relates to an indigestible dextrin-containing container-packed carbonated beverage to which a caramel composition and a high-intensity sweetener are added.
- the present invention also provides an indigestible dextrin-containing container packed in a carbonated beverage containing an indigestible dextrin containing the caramel composition and a high-intensity sweetener to suppress the emission of dissolved carbon dioxide. It also relates to a method for producing carbonated beverages.
- Carbonated beverages are soft drinks that can be refreshed and refreshed by the stimulation of carbon dioxide when consumed, as well as their flavor, and have been widely used.
- dissolved carbon dioxide hereinafter sometimes simply referred to as “carbon dioxide”
- carbonated beverages from which carbon dioxide has escaped that is, the concentration of dissolved carbon dioxide has decreased
- the pressure is released after opening, so that carbon dioxide escapes over time.
- the bottles are often kept for refrigeration after being opened, and are repeatedly closed and opened for drinking for several days. Since the small-sized PET bottle carbonated beverages are often left uncooled for a long time after being opened until they are drunk, carbon dioxide gas escapes between them.
- Patent Document 1 water that is said to have a small molecular cluster of water is used as a raw material, and the raw material liquid is carbonated with a gas mixer. It has been proposed to manufacture by absorbing gas (Patent Document 2). However, in either case, there is a problem that a large-scale production facility is required, the flavor of the carbonated beverage is impaired, and the effect is insufficient.
- Indigestible dextrin has dietary fiber and is known to have an intestinal regulating action, a blood sugar level rise inhibiting action, and a neutral fat rise inhibiting action, and its addition to various foods including soft drinks has been studied. It is where you are. Under these circumstances, the present inventors have found that the risk of loss of dissolved carbon dioxide increases when carbonated beverages contain indigestible dextrin, which is a food material having health functionality (Reference Example 1). reference).
- the present invention does not impair the flavor of carbonated beverages, and can reduce the loss of dissolved carbon dioxide in the indigestible dextrin-containing carbonated beverages by a simple method that does not depend on large-scale equipment.
- An object is to provide a container-packed carbonated drink and a method for producing the same.
- an indigestible dextrin-containing container-packed carbonated beverage comprising a caramel composition and / or a high-intensity sweetener.
- the container-packed carbonated drink according to the above (1) wherein the content of indigestible dextrin is 1.6% by mass or less.
- a method for producing an indigestible dextrin-containing carbonated beverage comprising suppressing the emission of dissolved carbon dioxide from a carbonated beverage by adding a caramel composition and / or a high-intensity sweetener.
- a method for suppressing the release of dissolved carbon dioxide by adjusting the content of a caramel composition and / or a high-intensity sweetener in a container-packed carbonated beverage containing an indigestible dextrin (15) The method according to (13) or (14) above, wherein the amount or content of the hardly digestible dextrin is 1.6% by mass or less. (16) The method according to any one of (13) to (15) above, wherein the DE of the indigestible dextrin is 8 or more and 20 or less. (17) The method according to any one of (13) to (16) above, wherein 50% or more of the glucoside bonds of the hardly digestible dextrin are glucoside bonds 1 ⁇ 4.
- an indigestible dextrin rich in physiological functions is added to a carbonated beverage, it is possible to suppress the release of dissolved carbon dioxide from the carbonated beverage, so that the flavor of the carbonated beverage is maintained while maintaining the flavor.
- This is advantageous in that it can provide a beverage with the physiological function of dextrin. That is, according to the present invention, an indigestible dextrin-containing container-packed carbonated drink in which the release of dissolved carbon dioxide from the carbonated drink is suppressed is provided.
- the plastic used as a material for PET bottles has gas permeability, so compared to canned beverages that do not have gas permeability, dissolved dioxide not only at the time of opening, but also before and after opening. It is easy for carbon to diverge and it is difficult to maintain quality over a long period of time.
- the PET bottle can be used in such a manner that the opening and closing of the PET bottle are repeated a plurality of times, and the contents are consumed each time, the carbon dioxide gas tends to escape over time.
- the present invention even when an indigestible dextrin is added to a carbonated beverage, the emission of dissolved carbon dioxide from the carbonated beverage can be suppressed. Therefore, when the present invention is applied to a PET bottle, This is advantageous because it can prevent a decrease or change in flavor due to outgassing.
- the container-packed carbonated beverage of the present invention contains indigestible dextrin.
- the indigestible dextrin in the present invention refers to a roasted dextrin obtained by acidifying and / or heating starch derived from plants such as corn, wheat, rice, beans, potatoes, tapioca, etc. It is a water-soluble dietary fiber that has been treated with glucoamylase and then desalted and decolorized as necessary, and has indigestible characteristics.
- This indigestible dextrin can be obtained, for example, by adding a small amount of hydrochloric acid to starch and heating and enzymatic treatment.
- a dextrin containing an indigestible component measured by the high performance liquid chromatographic method (enzyme-HPLC method), which is an analysis method for dietary fiber described in 1.
- the reduced product produced by hydrogenation is also included in the indigestible dextrin.
- a commercially available thing can be used for indigestible dextrin and its reduced product (reduced indigestible dextrin).
- the content of indigestible dextrin in the carbonated beverage of the present invention can be determined in consideration of the blood glucose level increase inhibitory effect, the serum cholesterol lowering effect or the neutral fat increase inhibitory effect and the intestinal regulating effect. As shown, since the release of dissolved carbon dioxide is promoted by adding indigestible dextrin to the carbonated beverage, the content of indigestible dextrin in the carbonated beverage is, for example, 1.6% by mass or less. 1.5% by mass or less, or 1.3% by mass or less.
- the lower limit of the content of indigestible dextrin in the carbonated beverage of the present invention is 0.3 mass% or more, 0.5 mass% or more, or 0.8 mass% or more in consideration of its physiological function. it can.
- the content of indigestible dextrin can be 3.0 g or more or 4.0 g or more per beverage container, and the upper limit of the content of indigestible dextrin is per beverage container. It can be 8.0 g or less.
- the container-packed carbonated beverage of the present invention has a DE (abbreviation of Dextrose Equivalent and means a value obtained by reducing the reducing power of a sugar solution per solid when the glucose is 100) of 8 or more and 20 or less.
- Digestible dextrin can be used.
- an indigestible dextrin in which 50% or more of the glucoside bonds are glucoside bonds 1 ⁇ 4 can be used.
- the caramel composition added to the container-packed carbonated beverage of the present invention may be caramel pigment, caramel malt or the like.
- Caramel color refers to a brown polymer dye obtained by heat-polymerizing sugars. Polymers obtained using various polymerization catalysts (for example, ammonium compounds and sulfite compounds) are also used as caramel color in the present invention. included.
- Caramel dyes are classified into the following four types according to the production method.
- Caramel I Starch hydrolyzate, molasses or sugar edible carbohydrates obtained by heat treatment or heat treatment with addition of acid or alkali, without using sulfite and ammonium compounds thing.
- Caramel II A product obtained by heat-treating starch hydrolyzate, molasses or saccharide edible carbohydrate with sulfite compound added or acid or alkali added thereto and not using ammonium compound.
- Caramel III A product obtained by heat-treating starch hydrolyzate, molasses or saccharide edible carbohydrate by adding an ammonium compound, or adding an acid or alkali thereto, and not using a sulfite compound.
- Caramel IV A product obtained by heat-treating a starch hydrolyzate, molasses or sugar edible carbohydrate with a sulfite compound and an ammonium compound or an acid or alkali added thereto.
- any caramel color can be used, but caramel I or IV is preferred, and caramel IV is more preferred.
- the content of the caramel pigment in the container-packed carbonated beverage of the present invention can be appropriately determined according to the intended beverage. From the viewpoint of suppressing the emission of dissolved carbon dioxide, for example, 0.01 to 0.00. It can be 5% by mass, preferably 0.02 to 0.3% by mass, more preferably 0.04 to 0.25% by mass. From the viewpoint of sufficiently suppressing the divergence of dissolved carbon dioxide, the content of the caramel color in the carbonated beverage packed in a container is preferably 0.01% by mass or more. Further, from the viewpoint of improving the flavor and appearance of the intended beverage, the content of the caramel color in the container-packed carbonated beverage is preferably 3.0% by mass or less.
- Caramel malt refers to malt produced through saccharification and caramelization, and imparts color and flavor to the product beverage.
- Caramel malt is a malt defined by a chromaticity of 50 to 2500 EBC, which is obtained by immersing green malt or the like to increase the water content to about 40% and then saccharifying and caramelizing.
- the saccharification treatment is performed by raising the temperature in the wheat to about 60 to 75 ° C. and keeping it warm for 30 minutes or more.
- the caramelization treatment is performed by raising the temperature stepwise to about 120 to 230 ° C. over a long period of time.
- caramel malt When caramel malt is used in the carbonated beverage of the present invention, for example, a certain amount of caramel malt is placed in a boiling water bath of about 3 to 5 times, boiled and extracted for about 15 minutes, and then solid-liquid separated at 6 ° C.
- the solution can be prepared by centrifuging at 3000 rpm for 30 minutes.
- the content of caramel malt in the container-packed carbonated beverage of the present invention can be appropriately determined according to the intended beverage, but from the viewpoint of suppressing the emission of dissolved carbon dioxide, for example, 1.0 to 10 mass. %, Preferably 2.0 to 8.0 mass%, more preferably 3.0 to 5.0 mass%. From the viewpoint of sufficiently suppressing the emission of dissolved carbon dioxide, the content of caramel malt in the container-packed carbonated beverage is preferably 1.0% by mass or more. Further, from the viewpoint of improving the flavor and appearance of the intended beverage, the content of caramel malt in the container-packed carbonated beverage is preferably 10% by mass or less.
- the high-intensity sweetener added to the container-packed carbonated beverage of the present invention contains the same amount (mass) as sucrose in the mouth among food additives used for the purpose of imparting sweetness to food. Since the sweetness to be felt is as high as several tens to several thousand times that of sucrose, it means a substance that can impart sufficient sweetness to foods with a small amount of addition.
- the high-intensity sweetener to be added may be a natural high-intensity sweetener or a synthetic high-intensity sweetener, such as aspartame, acesulfame potassium, xylitol, D-xylose, glycyrrhizin and its Acid and salts thereof, saccharin, sodium saccharin, sucralose, D-sorbitol, stevia extract, stevia powder, thaumatin, abrusoside A, cyclocarioside I, N-acetylglucosamine, L-arabinose, oligo-N-acetylglucosamine, licorice extract Products, ⁇ -glucosyltransferase-treated stevia, enzyme-treated licorice, L-sorbose, neotame, rakanka extract, L-rhamnose, D-ribose and the like.
- aspartame acesulfame potassium,
- the high-intensity sweetener to be added may be used as a single component or in combination of two or more. Whether a high-intensity sweetener is added as a single component or a combination of two or more, it preferably comprises at least aspartame.
- the high-intensity sweetener to be added may preferably be one or more selected from the group consisting of acesulfame potassium, sucralose, stevia, aspartame, and neotame.
- the amount of the high-intensity sweetener when two or more high-intensity sweeteners are used in combination can be represented by the total amount of the two or more high-intensity sweeteners.
- the high-intensity sweetener used in the container-packed carbonated beverage of the present invention may be a commercially available product or a product produced according to a known method.
- the high-intensity sweetener used in the present invention may be an extract of a plant or the like containing the target high-intensity sweetener (for example, stevia extract in the case of stevia).
- the content of the high-intensity sweetener in the container-packed carbonated beverage of the present invention can be appropriately determined according to the intended beverage. From the viewpoint of suppressing the emission of dissolved carbon dioxide, for example, 0.01 The content can be set to ⁇ 0.2% by mass, preferably 0.02 to 0.1% by mass, more preferably 0.03 to 0.07% by mass. From the viewpoint of sufficiently suppressing the emission of dissolved carbon dioxide, the content of the high-intensity sweetener in the carbonated carbonated beverage is preferably 0.01% by mass or more. From the viewpoint of improving the flavor of the intended beverage, the content of the high-intensity sweetener in the packaged carbonated beverage is preferably 0.5% by mass or less.
- the concentration can be determined in consideration of the sweetness and the type of the original beverage.
- the container-packed carbonated beverage of the present invention can be provided as a beverage that does not contain alcohol (non-alcoholic beverage). For example, cider beverage, ramune beverage, black carbonated beverage (for example, cola beverage), carbonated beverage with fruit juice, non-contained beverage Alcohol and beer type beverages are listed. Since the container-packed carbonated drink of the present invention uses a caramel composition, it can be provided as a colored carbonated drink (colored carbonated drink). When the container-packed carbonated beverage of the present invention is provided as a colored carbonated beverage, the absorbance of the carbonated beverage can be 0.01 to 0.4. In the case of a black carbonated beverage, the absorbance of the carbonated beverage is 0. .15 to 0.4.
- absorbance refers to absorbance at 555 nm measured in a cell having an optical path length of 10 mm after diluting a degassed carbonated beverage three times (weight ratio) with ion-exchanged water.
- the container-packed carbonated beverage of the present invention is preferably provided as a cola-based beverage because it uses a caramel composition and a high-intensity sweetener.
- cola drinks mean carbonated drinks that contain acidulants, colorants, caffeine, etc. based on an extract of cola seeds or its equivalent, and are appropriately flavored with citrus flavors and various spices. To do.
- the container of the container-packed carbonated beverage of the present invention is not particularly limited as long as it can be provided as a beverage such as a PET bottle, a can, or a bottle.
- the container-packed carbonated beverage of the present invention can be preferably provided in a form filled in a PET bottle, and more preferably provided by filling a PET bottle having a capacity of 1 to 2 L. Since the 1-2L PET bottle has a relatively large capacity, it is repeatedly opened and closed several times, and the contents are consumed each time, and the carbon dioxide gas escapes from the beverage over time. Since carbonated beverages suppress the release of dissolved carbon dioxide, such escape of carbon dioxide can be minimized.
- the container-packed carbonated drink of the present invention is provided in the form of a PET bottle, particularly a large-capacity PET bottle having a capacity of 1 to 2 L, it is possible to minimize the escape of carbon dioxide gas. This is advantageous in that the flavor is not impaired.
- the container-packed carbonated drink of the present invention is an indigestible dextrin-containing PET container-packed black carbonated drink comprising a caramel pigment and a high-intensity sweetener, and the content of the indigestible dextrin is 1. 0.6% by mass or less, and the content of caramel color is 0.01 to 0.5% by mass (preferably 0.02 to 0.3% by mass, more preferably 0.04 to 0.25% by mass).
- the content of the high-intensity sweetener is 0.01 to 0.2% by mass (preferably 0.02 to 0.1% by mass, more preferably 0.03 to 0.07% by mass).
- a carbonated beverage wherein the high intensity sweetener consists of acesulfame potassium, sucralose and aspartame.
- This carbonated beverage can be provided as a 1-2 L PET container-packed beverage.
- the absorbance of the carbonated beverage can be 0.15 to 0.4.
- an indigestible dextrin-containing container characterized by suppressing the release of dissolved carbon dioxide from a carbonated beverage by adding a caramel composition and / or a high-intensity sweetener.
- a method for producing a stuffed carbonated beverage is provided.
- a method for suppressing the release of dissolved carbon dioxide by adjusting the content of a caramel composition and / or a high-intensity sweetener in a container-packed carbonated beverage containing indigestible dextrin is provided.
- the method of the present invention also includes a method of suppressing the evolution of dissolved carbon dioxide by adding a caramel composition and / or a high-intensity sweetener to a container-packed carbonated beverage containing an indigestible dextrin.
- caramel composition and high-intensity sweetener used in these methods of the present invention and the mode of addition thereof, the description of the container-packed carbonated beverage of the present invention can be referred to.
- Example 1 Effect of indigestible dextrin on degassing of carbonated beverage (1) Preparation of container-packed carbonated beverage A carbonated beverage was prepared with the formulation shown in Table 1 according to a conventional method, and 500 ml of PET bottle (total volume 518 ml) The container-packed carbonated drink was prepared. The gas pressure of the beverage was measured with a gas volume meter GVA-500 manufactured by Kyoto Electronics Co., Ltd., and the Brix, pH, and acidity were measured after degassing. The measurement results of various physical properties are shown in Table 1. Indigestible dextrin: made by Matsutani Chemical Industry Co., Ltd., Fiber Sol 2 (indigestible dextrin content 85-90%)
- the gas loss rate was higher in the test zone B than in the test zone A.
- the test group B was evaluated as having a weaker carbonic acid feeling than the test group A.
- non-calorie beverages having an energy of less than 5 kcal / 100 g, it was found that the use of indigestible dextrins under the same soluble solid content promotes the escape of carbon dioxide after opening.
- Example 1 Effect of caramel composition and high intensity sweetener on outgassing of carbonated beverage (1)
- Reference Example 1 it was shown that when indigestible dextrin is contained in a carbonated beverage, the escape of carbon dioxide from the carbonated beverage is promoted.
- a caramel composition or a high-intensity sweetener was added to a carbonated beverage containing an indigestible dextrin, it was examined how carbon dioxide escape from the carbonated beverage was affected. .
- a carbonated beverage was prepared with the formulation shown in Table 3 in the same manner as in Reference Example 1, and 500 ml was filled in a PET bottle to prepare a container-packed carbonated beverage.
- the indigestible dextrin made from Matsutani Chemical Industry Co., Ltd. and Fiber Sol 2 were used, and the amount of Fiber Sol 2 was determined so that the amount of indigestible dextrin in the beverage would be the amount in the table.
- the caramel composition a commercially available caramel pigment was used.
- the obtained container-packed carbonated beverage was treated in the same manner as in Reference Example 1, and the gas loss rate was measured.
- control group 1 being a control (0 point) and the strength of carbonic acid feeling being -3 points (weaker than the control group 1) to +3 points (stronger than the control group 1).
- Table 3 shows the blending and physical properties of carbonated beverages, and Table 4 shows the gas loss rate and sensory evaluation results.
- the gas loss rate was improved in the test groups 1, 2 and 3 as compared with the control group 1, and the sensory evaluation regarding the strength of carbonic acid was also higher than the control group 1.
- the gas loss rate was suppressed to a lower level, and the feeling of carbonation was felt stronger.
- Example 2 Effect of caramel composition and high intensity sweetener on outgassing of carbonated beverage (2)
- Example 1 shows that when a caramel composition or a high-intensity sweetener is added to a carbonated beverage containing an indigestible dextrin, carbon dioxide gas escape from the carbonated beverage is suppressed, and a feeling of carbonation is felt more strongly. It was.
- a caramel composition and a high-intensity sweetener are added to a carbonated beverage containing an indigestible dextrin, and the amount and type of the high-intensity sweetener are changed, carbon dioxide from the carbonated beverage
- a carbonated beverage was prepared in the same manner as in Example 1 with the formulation shown in Table 5, and 500 ml was filled into a PET bottle to prepare a container-packed carbonated beverage.
- the obtained container-packed carbonated beverage was treated in the same manner as in Reference Example 1, and the gas loss rate was measured.
- the control group 1 shown in Example 1 was used as a reference point (0 point), and the intensity of carbonic acid was changed from -3 points (weaker than control group 1) to +3 points (stronger than control group 1). Evaluation was made on a 7-point scale.
- Table 5 shows the blending and physical properties of carbonated beverages
- Table 6 shows the gas loss rate and sensory evaluation results.
- the gas loss rate was improved in the test groups 4 to 7 compared with the control group 1 shown in Example 1, and the sensory evaluation regarding the strength of carbonic acid was also higher than that of the control group 1.
- the gas loss rate was suppressed to a lower level, and a feeling of carbonic acid was felt stronger.
- Example 3 Effect of caramel composition and high intensity sweetener on outgassing of carbonated beverage (3)
- Example 1 and Example 2 when a caramel composition or a high-intensity sweetener is added to a carbonated beverage containing an indigestible dextrin, the escape of carbon dioxide from the carbonated beverage is suppressed, and the feeling of carbonation feels stronger. It was shown that.
- a caramel composition or a high-intensity sweetener is added to a carbonated beverage containing an indigestible dextrin, and the addition amount of the caramel composition is changed, carbon dioxide gas escapes from the carbonated beverage. We investigated how it was affected.
- a carbonated beverage was prepared in the same manner as in Example 1 with the formulation shown in Table 7, and 500 ml was filled into a PET bottle to prepare a container-packed carbonated beverage.
- the obtained container-packed carbonated beverage was treated in the same manner as in Reference Example 1, and the gas loss rate was measured.
- the absorbance of the beverage was degassed, diluted 3 times with ion-exchanged water, and the absorbance at 555 nm was measured with a spectrophotometer using a cell having an optical path length of 10 mm.
- the sensory evaluation was carried out using the control group 1 shown in Example 1 as a control (0 point), and the strength of carbonic acid was changed from -3 points (weaker than the control group 1) to +3 points (stronger than the control group 1). Rated by stage.
- Table 7 shows the composition and physical properties of carbonated beverages
- Table 8 shows the gas loss rate and sensory evaluation results.
- the gas loss rate was improved in the test groups 8, 9, 10 and 11 as compared with the control group 1 shown in Example 1, and the sensory evaluation regarding the strength of carbonic acid was also higher than that of the control group 1.
- the gas loss rate was suppressed to a lower level and the carbonic acid feeling was felt stronger.
- Example 4 Effect of caramel composition and high intensity sweetener on outgassing of carbonated beverage (4) The effect of changing the amount of the caramel composition was examined using a formulation in which the composition of Example 3 and the high-intensity sweetener was different.
- a carbonated beverage was prepared in the same manner as in Example 1 with the formulation shown in Table 9, and 500 ml was filled into a PET bottle to prepare a container-packed carbonated beverage.
- the obtained container-packed carbonated beverage was treated in the same manner as in Reference Example 1, and the gas loss rate was measured.
- the control group 1 shown in Example 1 was used as a reference point (0 point), and the intensity of carbonic acid was changed from -3 points (weaker than the control group 1) to +3 points (stronger than the control group 1). Evaluation was made on a 7-point scale.
- Table 9 shows the blending and physical properties of carbonated beverages
- Table 10 shows the gas loss rate and sensory evaluation results.
- Example 5 Effect of caramel composition and high intensity sweetener on outgassing of carbonated beverage (5)
- a carbonated beverage was prepared with the same composition as in Test Zone 6 of Example 2 except that the caramel composition shown in Table 11 was used.
- caramel malt 100 g of raw material is placed in a 400 g boiling water bath, boiled and extracted for 15 minutes, then solid-liquid separated and centrifuged at 6 ° C. and 3000 rpm for 30 minutes to prepare an extract and blended into the beverage did.
- the blending amount in the table indicates the amount of caramel malt used.
- the light absorbency of the drink was measured by the same method as Example 3.
- Caramel dyes are commercially available products such as CN (Caramel IV), CD (Caramel IV), BC-2 (Caramel IV), S-239 (Caramel I), S (Caramel I) (all manufactured by Ikeda Sugar Chemical Co., Ltd.)
- CN Caramel IV
- CD Caramel IV
- BC-2 Caramel IV
- S-239 Caramel I
- S Caramel I
- S Caramel I
- the obtained container-packed carbonated drink was treated in the same manner as in Reference Example 1, and the gas loss rate was measured.
- the control group 1 shown in Example 1 was used as a reference point (0 point), and the intensity of carbonic acid was changed from -3 points (weaker than the control group 1) to +3 points (stronger than the control group 1). Evaluation was made on a 7-point scale.
- Table 11 shows the blending and physical properties of carbonated beverages, and Table 12 shows the gas loss rate.
- Example 6 Verification of outgassing of 1.5 L PET bottled carbonated beverage
- Examples 1 to 5 show evaluation examples of 500 ml PET bottles. In this example, the effect of suppressing outgassing when a 1.5 L PET bottle was used was examined.
- a carbonated beverage was prepared in the same manner as in Example 1 with the formulation shown in Table 13, and 1500 ml of beverage was filled into a PET bottle (total volume 1554 ml) to prepare a container-packed carbonated beverage.
- the obtained container-packed beverage was refrigerated at 5 ° C. for 48 hours or more, then taken out to room temperature, and the carbon dioxide concentration was measured immediately. After the measurement, a part was discarded so that the mass of the content beverage became 1370 g, and the cap was removed and left in a 35 ° C. water bath for 30 minutes. After that, it was sealed again and cooled with water until the center temperature reached 25 ° C., and the carbon dioxide concentration was measured.
- the gas loss rate was calculated in the same manner as in Reference Example 1, and the results are shown in Table 14.
- the carbonated beverage containing indigestible dextrin in the 1.5 L PET bottle has a caramel color and a high sweetness sweetness compared to the control group 2 in which the caramel color and the high sweetness sweetener are not blended. It was found that the test section 22 containing the material can significantly improve the gas loss rate, and that the feeling of carbonic acid is stronger.
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Abstract
Description
(1)カラメル組成物および/または高甘味度甘味料を含んでなる、難消化性デキストリン含有容器詰め炭酸飲料。
(2)難消化性デキストリンの含有量が1.6質量%以下である、上記(1)に記載の容器詰め炭酸飲料。
(3)難消化性デキストリンのDEが8以上20以下である、上記(1)または(2)に記載の容器詰め炭酸飲料。
(4)難消化性デキストリンのグルコシド結合の50%以上がグルコシド結合1→4である、上記(1)~(3)のいずれかに記載の容器詰め炭酸飲料。
(5)難消化性デキストリンの由来がコーンスターチである、上記(1)~(4)のいずれかに記載の容器詰め飲料。
(6)高甘味度甘味料が、少なくともアスパルテームを含んでなる、上記(1)~(5)のいずれかに記載の容器詰め炭酸飲料。
(7)高甘味度甘味料が、アセスルファムカリウム、スクラロース、ステビア、アスパルテームおよびネオテームからなる群から選ばれる1種または2種以上からなる、上記(1)~(6)のいずれかに記載の容器詰め炭酸飲料。
(8)高甘味度甘味料を0.01~0.2質量%含有する、上記(1)~(7)のいずれかに記載の容器詰め炭酸飲料。
(9)カラメル組成物がカラメル色素である、上記(1)~(8)のいずれかに記載の容器詰め炭酸飲料。
(10)カラメル色素を0.01~0.5質量%含有する、上記(9)に記載の容器詰め炭酸飲料。
(11)容器がPETボトルである、上記(1)~(10)のいずれかに記載の容器詰め炭酸飲料。
(12)PETボトルが1~2L容量である、上記(11)に記載の容器詰め炭酸飲料。
(13)カラメル組成物および/または高甘味度甘味料を添加することによって炭酸飲料からの溶存二酸化炭素の発散を抑制することを特徴とする、難消化性デキストリン含有容器詰め炭酸飲料の製造方法。
(14)難消化性デキストリン含有容器詰め炭酸飲料において、カラメル組成物および/または高甘味度甘味料の含有量を調整することにより溶存二酸化炭素の発散を抑制する方法。
(15)難消化性デキストリンの添加量または含有量が1.6質量%以下である、上記(13)または(14)に記載の方法。
(16)難消化性デキストリンのDEが8以上20以下である、上記(13)~(15)のいずれかに記載の方法。
(17)難消化性デキストリンのグルコシド結合の50%以上がグルコシド結合1→4である、上記(13)~(16)のいずれかに記載の方法。
(18)難消化性デキストリンの由来がコーンスターチである、上記(13)~(17)のいずれかに記載の方法。
(19)高甘味度甘味料が、少なくともアスパルテームを含んでなる、上記(13)~(18)のいずれかに記載の方法。
(20)高甘味度甘味料が、アセスルファムカリウム、スクラロース、ステビア、アスパルテームおよびネオテームからなる群から選ばれる1種または2種以上からなる、上記(13)~(19)のいずれかに記載の方法。
(21)高甘味度甘味料を0.01~0.2質量%含有する、上記(13)~(20)のいずれかに記載の方法。
(22)カラメル組成物がカラメル色素である、上記(13)~(21)のいずれかに記載の方法。
(23)カラメル色素を0.01~0.5質量%含有する、上記(22)に記載の方法。
(24)容器がPETボトルである、上記(13)~(23)のいずれかに記載の方法。
(25)PETボトルが1~2L容量である、上記(24)に記載の方法。
カラメルI:澱粉加水分解物、糖蜜または糖類の食用炭水化物を、熱処理して得られたもの、または酸若しくはアルカリを加えて熱処理して得られたもので、亜硫酸化合物およびアンモニウム化合物を使用していないもの。
参考例1:難消化性デキストリンが炭酸飲料のガス抜けに与える影響
(1)容器詰め炭酸飲料の調製
定法にしたがって表1に示す配合で炭酸飲料を調製し、500mlをPETボトル(総体積518ml)に充填し、容器詰め炭酸飲料を調製した。飲料のガス内圧力は京都電子製ガスボリューム計GVA-500で20℃におけるガス圧を測定し、Brix、pH、酸度はいずれもガス抜き後に測定を行った。各種物性値の測定結果は表1に示した。
上記(1)で調製した容器詰め飲料を5℃で24時間以上冷蔵した後、常温に取り出し、速やかに二酸化炭素濃度を測定した。二酸化炭素濃度の測定はアントンパール社製CO2濃度計、CarboQCで測定した(処理前CO2濃度(A))。測定後、中味飲料の質量が370gとなるように一部を廃棄し、キャップをはずした状態で35℃の水浴で30分間放置した。その後再び密栓し、中心温度が20℃になるまで水冷して二酸化炭素濃度を測定した(処理後CO2濃度(B))。
参考例1では、難消化性デキストリンが炭酸飲料に含まれると、炭酸飲料からの炭酸ガスの抜けが促進されることを示した。本実施例では、難消化性デキストリンを含有する炭酸飲料に、カラメル組成物や高甘味度甘味料を添加した場合に、炭酸飲料からの炭酸ガスの抜けがどのような影響を受けるかを調べた。
実施例1では、難消化性デキストリンを含有する炭酸飲料にカラメル組成物や高甘味度甘味料を添加すると、炭酸飲料からの炭酸ガスの抜けが抑制され、炭酸感がより強く感じられることを示した。本実施例では、難消化性デキストリンを含有する炭酸飲料にカラメル組成物と高甘味度甘味料を添加し、高甘味度甘味料の量と種類を変化させた場合に、炭酸飲料からの炭酸ガスの抜けがどのような影響を受けるかを調べた。
実施例1および実施例2では、難消化性デキストリンを含有する炭酸飲料にカラメル組成物や高甘味度甘味料を添加すると、炭酸飲料からの炭酸ガスの抜けが抑制され、炭酸感がより強く感じられることを示した。本実施例では、難消化性デキストリンを含有する炭酸飲料にカラメル組成物や高甘味度甘味料を添加し、カラメル組成物の添加量を変化させた場合に、炭酸飲料からの炭酸ガスの抜けがどのような影響を受けるかを調べた。
実施例3と高甘味度甘味料の配合が異なる処方を用いて、カラメル組成物の量を変化させた場合の影響を調べた。
本実施例では、各種カラメル組成物を使用した場合に炭酸飲料からの炭酸ガスの抜けがどのような影響を受けるかを調べた。
実施例1~5では、500ml容のPETボトルにおける評価例を示した。本実施例では、1.5L容のPETボトルを用いた場合のガス抜け抑制効果を調べた。
Claims (14)
- カラメル組成物および高甘味度甘味料を含んでなる、難消化性デキストリン含有容器詰め炭酸飲料。
- 難消化性デキストリンの含有量が1.6質量%以下である、請求項1に記載の容器詰め炭酸飲料。
- 難消化性デキストリンのDEが8以上20以下である、請求項1または2に記載の容器詰め炭酸飲料。
- 難消化性デキストリンのグルコシド結合の50%以上がグルコシド結合1→4である、請求項1~3のいずれか一項に記載の容器詰め炭酸飲料。
- 難消化性デキストリンの由来がコーンスターチである、請求項1~4のいずれか一項に記載の容器詰め飲料。
- 高甘味度甘味料が、少なくともアスパルテームを含んでなる、請求項1~5のいずれか一項に記載の容器詰め炭酸飲料。
- 高甘味度甘味料が、アセスルファムカリウム、スクラロース、ステビア、アスパルテームおよびネオテームからなる群から選ばれる1種または2種以上からなる、請求項1~6のいずれか一項に記載の容器詰め炭酸飲料。
- 高甘味度甘味料を0.01~0.2質量%含有する、請求項1~7のいずれか一項に記載の容器詰め炭酸飲料。
- カラメル組成物がカラメル色素である、請求項1~8のいずれか一項に記載の容器詰め炭酸飲料。
- カラメル色素を0.01~0.5質量%含有する、請求項9に記載の容器詰め炭酸飲料。
- 容器がPETボトルである、請求項1~10のいずれか一項に記載の容器詰め炭酸飲料。
- PETボトルが1~2L容量である、請求項11に記載の容器詰め炭酸飲料。
- カラメル組成物および高甘味度甘味料を添加することによって炭酸飲料からの溶存二酸化炭素の発散を抑制することを特徴とする、難消化性デキストリン含有容器詰め炭酸飲料の製造方法。
- 難消化性デキストリン含有容器詰め炭酸飲料において、カラメル組成物および高甘味度甘味料の含有量を調整することにより溶存二酸化炭素の発散を抑制する方法。
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JP5732090B2 (ja) * | 2013-02-26 | 2015-06-10 | サッポロビール株式会社 | ノンアルコール飲料および味の厚みと飲みやすさの増強方法 |
JP5657823B1 (ja) * | 2014-04-10 | 2015-01-21 | アサヒ飲料株式会社 | 飲料及び飲料の後味を改善する方法 |
JP6478608B2 (ja) * | 2014-12-12 | 2019-03-06 | アサヒビール株式会社 | 柑橘類風味ノンアルコール飲料 |
JP2015083020A (ja) * | 2015-02-05 | 2015-04-30 | サッポロビール株式会社 | ノンアルコール飲料および味の厚みと飲みやすさの増強方法 |
JP6783052B2 (ja) * | 2015-12-09 | 2020-11-11 | キリンビバレッジ株式会社 | 炭酸感が増強された容器詰め低甘味度炭酸飲料 |
JP6214799B2 (ja) * | 2017-01-20 | 2017-10-18 | サッポロビール株式会社 | 飲みやすさの増強方法およびノンアルコール飲料 |
JP6657135B2 (ja) * | 2017-03-22 | 2020-03-04 | 株式会社石井表記 | 電池製造用装置 |
JP2018183078A (ja) * | 2017-04-25 | 2018-11-22 | 株式会社ヤマホ | 食品用結着剤及び食品 |
JP6959038B2 (ja) * | 2017-06-02 | 2021-11-02 | アサヒビール株式会社 | 容器入り非アルコール飲料及びその製造方法 |
US11207344B2 (en) * | 2017-10-25 | 2021-12-28 | Mitsubishi Gas Chemical Company, Inc. | Solubilization enhancer for pyrroloquinoline quinone, composition comprising same and method for enhancing solubilization |
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