WO2017159847A1 - Beverage, method for producing beverage, and method for improving beverage flavor - Google Patents

Beverage, method for producing beverage, and method for improving beverage flavor Download PDF

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Publication number
WO2017159847A1
WO2017159847A1 PCT/JP2017/010898 JP2017010898W WO2017159847A1 WO 2017159847 A1 WO2017159847 A1 WO 2017159847A1 JP 2017010898 W JP2017010898 W JP 2017010898W WO 2017159847 A1 WO2017159847 A1 WO 2017159847A1
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Prior art keywords
beverage
rebd
rebm
reba
content
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PCT/JP2017/010898
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French (fr)
Japanese (ja)
Inventor
彬子 和泉
聡一郎 浦井
友之 西堀
浩二 長尾
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サントリーホールディングス株式会社
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Priority to JP2017547176A priority Critical patent/JP6261834B1/en
Publication of WO2017159847A1 publication Critical patent/WO2017159847A1/en

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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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • Embodiments of the present invention relate to a beverage, a method for producing a beverage, and a method for improving the flavor of a beverage.
  • Patent document 1 discloses the functional sweetener composition containing a vitamin, a high sweetness degree sweetener, and a sweet taste improving composition.
  • Stevia extract is one of natural sweeteners. Although stevia extract exhibits moderate sweetness, there is a problem that sweetness is delayed after sucrose. In response to this problem, the present inventors have found that the degree of subsequent pulling differs depending on the composition of the stevia extract, and in particular, the rebaudioside (hereinafter referred to as “Reb”) contained in the stevia extract. ) C was found to improve sweetness pull-up.
  • Reb the rebaudioside
  • an object of the present invention is to provide a beverage with an improved flavor that allows the sweetness and body feeling to be felt while improving the after-effect of sweetness.
  • the present invention also aims to provide a method for producing such a beverage and a method for improving the flavor of the beverage.
  • the present inventors have focused on various Reb and stevioside contained in stevia extract and studied from the viewpoint of flavor improvement in beverages. And as a result of earnest examination, it discovered that said subject was solved by mix
  • the embodiment of the present invention is not limited to this, The following conditions (A) and (B): (A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less, Provide a beverage that meets the requirements.
  • a beverage having improved sweetness aftertaste and flavor it is possible to provide a beverage having improved sweetness aftertaste and flavor. Moreover, according to the present invention, such a beverage can be produced, and in addition, a method for improving the flavor of the beverage can be provided.
  • the beverage according to the embodiment of the present invention has the following conditions (A) and (B): (A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less, It is a beverage that meets the requirements.
  • Reb (Rebaudioside) is known as a sweetening component contained in stevia extract.
  • Stevia extract is extracted and purified from dried Stevia leaves.
  • Stevia is a perennial plant of Chrysanthemum that originates in Paraguay, South America, and its scientific name is Stevia Rebaudiana Bertoni.
  • Stevia contains ingredients that are about 300 times more sweet than sugar and is cultivated to extract these sweet ingredients and use them as natural sweeteners.
  • Reb RebA, RebB, RebC, RebD, and RebE are known.
  • RebM As Reb, RebA, RebB, RebC, RebD, and RebE are known.
  • RebM glycosides
  • RebM glycosides
  • RebA, RebC, RebD, and RebM can be obtained from the market or synthesized by an organic chemical method.
  • RebA, RebC, RebD, and RebM can be separated and purified using stevia extract as a starting material.
  • RebA can be purified according to the method described in JP2009-517043
  • RebC can be purified according to the method described in CN102127130A
  • RebD can be purified according to the method described in US8414949.
  • RebM can be purified according to the method described in Foods 2014, 3 (1), 162-175; doi: 10.3390 / foods 3010102.
  • RebA, RebC, RebD, and RebM may be analyzed by any method.
  • RebA, RebC, RebD, and RebM may be analyzed by a high-performance liquid chromatography analyzer (HPLC) set to the conditions described in JP-T-2012-504552. it can.
  • HPLC high-performance liquid chromatography analyzer
  • RebA, RebC, RebD and / or RebM are blended at a specific ratio.
  • the ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more, preferably 0.1 or more, 0 .2 or more, 0.25 or more, 0.3 or more, 0.5 or more, 1 or more, 1.5 or more, or 2 or more.
  • the ratio of the RebD and / or RebM content to the RebA content is 9 or less, preferably 7 or less, 5 or less, or 4 or less.
  • RebA, RebC, and RebD and / or RebM are blended at different ratios.
  • the ratio of the content of RebC to the total content of RebA and RebD and / or RebM (that is, RebC / (RebA and RebD and / or RebM)) is 0.03 or more. It is blended in beverages at 0.2 or less.
  • the ratio of the content of RebC to the total content of RebA and RebD and / or RebM is preferably 0.05 or more, 0.08 or more, or 0.1 or more, and preferably 0.18 or less, It is 0.15 or less, or 0.13 or less.
  • sweetness after-treatment in the beverage tends to be strong.
  • it exceeds 0.2 the bitterness is strong and the discomfort tends to increase.
  • RebD and / or RebM means that both RebD and RebM may be included, or only one of RebD and RebM may be included. . Therefore, the ratio of the content of RebD and / or RebM to the content of RebA in the condition (A) in the present invention can correspond to the following (A1) to (A3).
  • A1 The ratio of the total content of RebD and RebM to the content of RebA, (A2) Ratio of RebD content to RebA content, (A3) Ratio of RebM content to RebA content.
  • the ratio of the content of RebC to the total content of the condition (B): RebA and RebD and / or RebM in the present invention can correspond to the following (B1) to (B3) .
  • “content of RebD and / or RebM” means that when both RebD and RebM are present, it means the total content of both, and when RebD is not included, Alternatively, the term “or” is used on the assumption that RebM is not included. Since RebD and RebM have similar structures and the same sweetness, it is considered that the same effect can be obtained even when both are replaced. Therefore, in the present invention, the contents of RebD and RebM are the total amount. Can be adopted.
  • the content of RebA, RebC, RebD, and RebM is not particularly limited as long as the blending ratio is as described above.
  • the content of RebA in the beverage of the present invention is, for example, 10 to 500 ppm, preferably 20 to 400 ppm.
  • the content of RebD in the beverage of the present invention is, for example, 1 to 400 ppm, preferably 5 to 200 ppm.
  • the content of RebM in the beverage of the present invention is, for example, 1 to 400 ppm, preferably 5 to 200 ppm.
  • the content of RebC in the beverage of the present invention is, for example, 1 to 250 ppm, preferably 3 to 200 ppm.
  • “ppm” used in the present specification means ppm of weight / volume (w / v).
  • the total content of RebA, RebC, RebD, and RebM in the beverage can be set within a required range, and can be set within a range that does not cause a problem in flavor.
  • the total content of RebA, RebC, RebD, and RebM in the beverage is determined from Brix in terms of sucrose in the beverage.
  • Brix in terms of sucrose
  • Brix is 1 to 15, preferably 1 to 13.5, more preferably 3 to 12.
  • the total content of various Rebs is less than the amount corresponding to Brix 1 in terms of sucrose, the sweetness derived from stevia extract tends not to be sufficiently felt.
  • the total content exceeds the amount corresponding to Brix 15 in terms of sucrose, the sweetness becomes too strong and the flavor tends to deteriorate.
  • the above-mentioned Brix in terms of sucrose can be calculated from the sweetness of Reb with respect to sucrose and the content of Reb.
  • the blending ratio of both is particularly limited. However, it can be, for example, 0.01 or more, 0.02 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.5 or more, or 1 or more, and 100 or less. , 50 or less, 20 or less, 10 or less, 5 or less, or 2 or less.
  • polyphenols such as catechins, plant extracts, caffeine, cinnamaldehyde, caramel color, and sweeteners (sugar, isomerized liquid sugar) , Sugars such as aspartame, sucralose, and acesulfame K), flavorings, acidulants (citric acid, tartaric acid, malic acid, phosphoric acid, lactic acid), colorants, fruit juice, fruit puree, milk , Dairy products, other flavors, and fortifiers (vitamins, calcium, minerals, amino acids), and the like may be further included. You may mix
  • the appearance color tone of the beverage according to the embodiment of the present invention is not particularly limited, and may be colorless and transparent, or may be colored.
  • the type of beverage is not particularly limited, and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, functional beverages, and the like.
  • the method is not particularly limited, and carbon dioxide may be generated in the beverage by fermentation, or artificially carbon dioxide. May be injected into the beverage.
  • the gas pressure can be, for example, 1 to 5 kgf / cm 2 , preferably 2 to 5 kgf / cm 2 , more preferably 3 to 5 kgf / cm 2 at a liquid temperature of 20 ° C. .
  • Carbon dioxide gas can be added using methods known to those skilled in the art.
  • the carbon dioxide pressure in the beverage can be measured, for example, using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.
  • the beverage according to the embodiment of the present invention is not particularly limited, but can be packed in a container.
  • a container of any form / material can be used.
  • a container such as a bottle, a can, a barrel, or a plastic bottle may be used.
  • the method for filling the beverage container is not particularly limited.
  • ⁇ Beverage production method> According to another aspect of the embodiment of the present invention, a method for producing a beverage is provided.
  • the manufacturing method according to the embodiment of the present invention includes a step of adding RebA, RebC, and RebD and / or RebM.
  • RebA, RebC, and RebD and / or RebM satisfy the following conditions (A) and (B):
  • (A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM.
  • the ratio is 0.03 or more and 0.2 or less, It is added to satisfy.
  • RebA, RebC, and RebD and / or RebM can be added so that the content ratio in the beverage is the amount shown above.
  • the manufacturing method which concerns on embodiment of this invention can further include the process adjusted so that Brix (sucrose conversion) of a drink may become the value shown above.
  • the manufacturing method which concerns on embodiment of this invention can also include the process of mix
  • the method and order of mixing the raw materials are not particularly limited.
  • the manufacturing apparatus used is not particularly limited.
  • any technique known to those skilled in the art can be used.
  • pouring a carbon dioxide gas as needed can be provided.
  • the gas pressure at that time is as described above.
  • steps such as sterilization and container filling can be appropriately provided as necessary.
  • the beverage of the present invention can be made into a container-packed beverage through a beverage filling step, and can be made into a sterilized container-packed beverage.
  • a sterilized container-packed beverage can be produced by providing a step of performing heat sterilization such as retort sterilization after filling a beverage into a container or a step of sterilizing a beverage and filling the container.
  • a method for improving the flavor of a beverage is provided.
  • the method according to an embodiment of the present invention includes adding RebA, RebC, and RebD and / or RebM.
  • RebA, RebC, and RebD and / or RebM satisfy the following conditions (A) and (B):
  • (A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM.
  • the ratio is 0.03 or more and 0.2 or less, It is added to satisfy.
  • the method according to the embodiment of the present invention although not particularly limited, RebA, RebC, RebD and / or RebM can be added so that the content ratio in the beverage is the amount shown above.
  • the method according to the embodiment of the present invention can further include a step of adjusting the Brix (converted to sucrose) of the beverage to the value shown above.
  • the method according to the embodiment of the present invention can include a step of blending the components and materials described above and a step of adjusting their contents.
  • the flavor of the beverage is improved, and as one aspect thereof, the after-sweetness of the beverage can be improved, and sufficient sweetness and body feeling can be felt. .
  • beverage samples were prepared by adding RebA, RebC, and RebD to pure water so that the ratios shown in the following table (mixing ratios) were obtained. All the beverage samples were adjusted so that the sweetness was RebA: 300, RebD: 285, RebC: 30, and Brix in terms of sucrose was finally 5.
  • beverage samples were prepared by adding RebA, RebC, and RebM to pure water so that the ratio (mixing ratio) shown in the following table was obtained. All the beverage samples were adjusted so that the sweetness was RebA: 300, RebM: 285, RebC: 30, and Brix in terms of sucrose was finally 5.
  • the obtained beverage samples were subjected to sensory evaluation and comprehensive evaluation in the same manner as in Test Example 1. The results are shown below.
  • beverage samples were prepared by adding RebA, RebC, RebD, and RebM to pure water so that the ratios (blending ratios) shown in the following table were obtained. All beverage samples were adjusted so that the sweetness was RebA: 300, RebD: 285, RebM: 285, RebC: 30, and the Brix in terms of sucrose was finally 5.
  • the obtained beverage samples were subjected to sensory evaluation and comprehensive evaluation in the same manner as in Test Example 1. The results are shown below.

Abstract

The purpose of the present invention is to provide a beverage that, while having an improved sweet aftertaste, has an improved flavor whereby satisfactory sweetness and body are perceived. Another purpose of the present invention is to provide a method for producing such beverage and a method for improving beverage flavor. The beverage satisfies the following conditions (A) and (B): (A) the ratio of the content of RebD and/or RebM to the content of RebA is 0.05-9, and (B) the ratio of the content of RebC to the total content of RebA and RebD and/or RebM is 0.03-0.2.

Description

飲料、飲料の製造方法、及び飲料の香味を改善する方法Beverage, beverage manufacturing method, and method for improving beverage flavor
　本発明の実施の形態は、飲料、飲料の製造方法、及び飲料の香味を改善する方法に関する。 Embodiments of the present invention relate to a beverage, a method for producing a beverage, and a method for improving the flavor of a beverage.
　多様化する消費者ニーズに対応すべく、様々な飲料が開発され、市販されている。ショ糖等の糖類は、甘味を与える等の目的で飲料にごく普通に配合される成分であるが、過剰摂取による健康への影響が指摘されてきており、低カロリー飲料に対するニーズがある。そして、天然由来の素材に対するニーズが高まりつつある。これらのニーズに応えるべく、糖類に比べて甘味度が高い、天然由来の甘味料が注目されつつある。特許文献１は、ビタミン、高甘味度甘味料、及び甘味改善組成物を含有する機能性甘味料組成物を開示する。 A variety of beverages have been developed and marketed to meet diversifying consumer needs. Saccharides such as sucrose are components that are usually added to beverages for the purpose of giving sweetness, etc., but the influence on health due to overdose has been pointed out, and there is a need for low-calorie beverages. And there is a growing need for naturally derived materials. In order to meet these needs, naturally-derived sweeteners that have higher sweetness than sugars are attracting attention. Patent document 1 discloses the functional sweetener composition containing a vitamin, a high sweetness degree sweetener, and a sweet taste improving composition.
特表２００９－５１７０４３号公報Special table 2009-517043
　天然由来の甘味料の一つとして、ステビア抽出物がある。ステビア抽出物は程よい甘味を呈するものの、ショ糖に比べて甘味の後引きが見られることが問題となっている。この問題に対し、本発明者らは、その後引きの程度はステビア抽出物の組成により異なることを見出し、特にステビア抽出物の中に含まれるレバウディオサイド（Ｒｅｂａｕｄｉｏｓｉｄｅ、以下「Ｒｅｂ」とする。）Ｃが甘味の後引きを改善することを見出した。 Stevia extract is one of natural sweeteners. Although stevia extract exhibits moderate sweetness, there is a problem that sweetness is delayed after sucrose. In response to this problem, the present inventors have found that the degree of subsequent pulling differs depending on the composition of the stevia extract, and in particular, the rebaudioside (hereinafter referred to as “Reb”) contained in the stevia extract. ) C was found to improve sweetness pull-up.
　しかし、その一方で、ＲｅｂＣの添加濃度を高くすると苦味が生じるようになり、更には甘味が弱くなり、ボディ感も弱くなるという新たな課題が見出された。そこで、本発明は、甘味の後引きが改善されつつ、十分な甘味とボディ感とが感じられる香味の改善された飲料を提供することを目的とする。本発明はまた、そのような飲料の製造方法、及び飲料の香味を改善する方法を提供することも目的とする。 However, on the other hand, when RebC was added at a higher concentration, a new problem was found that bitterness occurred, sweetness was weakened, and body feeling was also weakened. Therefore, an object of the present invention is to provide a beverage with an improved flavor that allows the sweetness and body feeling to be felt while improving the after-effect of sweetness. The present invention also aims to provide a method for producing such a beverage and a method for improving the flavor of the beverage.
　以上の事情に鑑み、本発明者らは、ステビア抽出物に含まれる各種Ｒｅｂやステビオサイド（Ｓｔｅｖｉｏｓｉｄｅ）に着目し、飲料における香味改善の観点で検討を行った。そして、鋭意検討の結果、ＲｅｂＡ、ＲｅｂＤ、ＲｅｂＭ、及びＲｅｂＣを特定の比率で飲料に配合することによって、上記の課題が解決されることを見出した。かかる知見に基づいて、本発明者らは、本発明を完成させた。 In view of the above circumstances, the present inventors have focused on various Reb and stevioside contained in stevia extract and studied from the viewpoint of flavor improvement in beverages. And as a result of earnest examination, it discovered that said subject was solved by mix | blending RebA, RebD, RebM, and RebC with a specific ratio in a drink. Based on this finding, the present inventors have completed the present invention.
　本発明の実施の形態は、これに限定されないが、
以下の条件（Ａ）及び（Ｂ）：
（Ａ）ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率が０．０５以上９以下である、及び
（Ｂ）ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率が０．０３以上０．２以下である、
を満たす飲料を提供する。 The embodiment of the present invention is not limited to this,
The following conditions (A) and (B):
(A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less,
Provide a beverage that meets the requirements.
　本発明によれば、甘味の後引きと香味が改善された飲料を提供することができる。また、本発明によってそのような飲料を製造することができ、加えて、飲料の香味を改善する方法を提供することも可能となる。 According to the present invention, it is possible to provide a beverage having improved sweetness aftertaste and flavor. Moreover, according to the present invention, such a beverage can be produced, and in addition, a method for improving the flavor of the beverage can be provided.
＜飲料＞
　以下、本発明の実施の形態に係る飲料を説明する。 <Beverage>
Hereinafter, beverages according to embodiments of the present invention will be described.
　本発明の実施の形態に係る飲料は、以下の条件（Ａ）及び（Ｂ）：
（Ａ）ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率が０．０５以上９以下である、及び
（Ｂ）ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率が０．０３以上０．２以下である、
を満たす飲料である。 The beverage according to the embodiment of the present invention has the following conditions (A) and (B):
(A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less,
It is a beverage that meets the requirements.
　Ｒｅｂ（レバウディオサイド（Ｒｅｂａｕｄｉｏｓｉｄｅ））は、ステビア抽出物に含まれる甘味成分として知られている。ステビア抽出物は、ステビア乾燥葉から抽出、精製されたものである。ステビアは南米パラグアイを原産地とする菊科多年生植物で、学名をステビア・レバウディアナ・ベルトニー（Ｓｔｅｖｉａ　Ｒｅｂａｕｄｉａｎａ　Ｂｅｒｔｏｎｉ）という。ステビアは砂糖の約３００倍以上の甘味を持つ成分を含むので、この甘味成分を抽出して天然甘味料として用いる為に栽培されている。Ｒｅｂとしては、ＲｅｂＡ、ＲｅｂＢ、ＲｅｂＣ、ＲｅｂＤ、ＲｅｂＥが知られている。更に、最近では特表２０１２－５０４５５２に記載のＲｅｂＭ等、様々な配糖体の存在が報告されている。様々なＲｅｂの中で、ＲｅｂＡは、高甘味度と良質甘味を有する甘味料として評価されており、広く用いられている。本発明の実施の形態では、ステビア抽出物としてＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭに着目する。ＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭは、市場から入手することができるし、有機化学的手法により合成することもできる。或いは、ステビア抽出物を出発原料として、ＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭを分離、精製することもできる。例えば、ＲｅｂＡは特表２００９－５１７０４３号に記載された方法に従って精製することができ、ＲｅｂＣはＣＮ１０２１２７１３０Ａに記載された方法に従って精製することができ、ＲｅｂＤはＵＳ８４１４９４９号に記載された方法に従って精製することができ、そしてＲｅｂＭはＦｏｏｄｓ　２０１４，　３（１），　１６２－１７５；　ｄｏｉ：１０．３３９０／ｆｏｏｄｓ３０１０１６２に記載された方法に従って精製することができる。ＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭは、いずれの方法によって分析してもよいが、例えば、特表２０１２－５０４５５２号に記載の条件に設定した高速液体クロマトグラフィー分析計（ＨＰＬＣ）により分析することができる。本明細書では、特に記載がなければ、当該方法によりＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭを分析するものとする。 Reb (Rebaudioside) is known as a sweetening component contained in stevia extract. Stevia extract is extracted and purified from dried Stevia leaves. Stevia is a perennial plant of Chrysanthemum that originates in Paraguay, South America, and its scientific name is Stevia Rebaudiana Bertoni. Stevia contains ingredients that are about 300 times more sweet than sugar and is cultivated to extract these sweet ingredients and use them as natural sweeteners. As Reb, RebA, RebB, RebC, RebD, and RebE are known. Furthermore, recently, the existence of various glycosides such as RebM described in JP 2012-504552 has been reported. Among various types of Reb, RebA is evaluated as a sweetener having high sweetness and good quality sweetness, and is widely used. In the embodiment of the present invention, attention is paid to RebA, RebC, RebD, and RebM as stevia extracts. RebA, RebC, RebD, and RebM can be obtained from the market or synthesized by an organic chemical method. Alternatively, RebA, RebC, RebD, and RebM can be separated and purified using stevia extract as a starting material. For example, RebA can be purified according to the method described in JP2009-517043, RebC can be purified according to the method described in CN102127130A, and RebD can be purified according to the method described in US8414949. RebM can be purified according to the method described in Foods 2014, 3 (1), 162-175; doi: 10.3390 / foods 3010102. RebA, RebC, RebD, and RebM may be analyzed by any method. For example, RebA, RebC, RebD, and RebM may be analyzed by a high-performance liquid chromatography analyzer (HPLC) set to the conditions described in JP-T-2012-504552. it can. In this specification, unless otherwise specified, RebA, RebC, RebD, and RebM are analyzed by the method.
　本発明の実施の形態に係る飲料では、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭが特定の比率で配合される。その一つの条件として、ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率（即ち、（ＲｅｂＤ及び／又はＲｅｂＭ）／ＲｅｂＡ）が０．０５以上であり、好ましくは０．１以上、０．２以上、０．２５以上、０．３以上、０．５以上、１以上、１．５以上、又は２以上である。また、ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率は９以下であり、好ましくは７以下、５以下、又は４以下である。当該比率が０．０５を下回ると、甘味の後引きは改善されたとしても飲料自体の甘味及びボディ感が乏しくなる傾向にあり、一方、９を超えると甘味の後引きが強くなる傾向にある。 In the beverage according to the embodiment of the present invention, RebA, RebC, RebD and / or RebM are blended at a specific ratio. As one of the conditions, the ratio of the content of RebD and / or RebM to the content of RebA (that is, (RebD and / or RebM) / RebA) is 0.05 or more, preferably 0.1 or more, 0 .2 or more, 0.25 or more, 0.3 or more, 0.5 or more, 1 or more, 1.5 or more, or 2 or more. The ratio of the RebD and / or RebM content to the RebA content is 9 or less, preferably 7 or less, 5 or less, or 4 or less. When the ratio is less than 0.05, sweetness aftertaste tends to be poor even if the sweetness aftertaste is improved. On the other hand, when the ratio exceeds 9, sweetness aftertaste tends to be strong. .
　また、本発明の実施の形態に係る飲料では、別の比率でＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭが配合される。具体的には、これらのＲｅｂは、ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率（即ち、ＲｅｂＣ／（ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭ））が０．０３以上０．２以下で飲料に配合される。ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率は、好ましくは０．０５以上、０．０８以上、又は０．１以上であり、また、好ましくは０．１８以下、０．１５以下、又は０．１３以下である。当該比率が０．０３を下回ると、飲料における甘味の後引きが強くなる傾向にあり、一方、０．２を超えると苦味が強くなり不快感が増す傾向にある。 In the beverage according to the embodiment of the present invention, RebA, RebC, and RebD and / or RebM are blended at different ratios. Specifically, in these Reb, the ratio of the content of RebC to the total content of RebA and RebD and / or RebM (that is, RebC / (RebA and RebD and / or RebM)) is 0.03 or more. It is blended in beverages at 0.2 or less. The ratio of the content of RebC to the total content of RebA and RebD and / or RebM is preferably 0.05 or more, 0.08 or more, or 0.1 or more, and preferably 0.18 or less, It is 0.15 or less, or 0.13 or less. When the ratio is less than 0.03, sweetness after-treatment in the beverage tends to be strong. On the other hand, when it exceeds 0.2, the bitterness is strong and the discomfort tends to increase.
　ここで、本明細書において「ＲｅｂＤ及び／又はＲｅｂＭ」とは、ＲｅｂＤ及びＲｅｂＭの両方が含まれていてもよいし、ＲｅｂＤ又はＲｅｂＭのいずれか一方のみが含まれていてもよいことを意味する。そのため、本発明での条件（Ａ）：ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率は、以下の（Ａ１）～（Ａ３）に対応することができる。
（Ａ１）ＲｅｂＡの含有量に対するＲｅｂＤ及びＲｅｂＭの合計含有量の比率、
（Ａ２）ＲｅｂＡの含有量に対するＲｅｂＤの含有量の比率、
（Ａ３）ＲｅｂＡの含有量に対するＲｅｂＭの含有量の比率。 As used herein, “RebD and / or RebM” means that both RebD and RebM may be included, or only one of RebD and RebM may be included. . Therefore, the ratio of the content of RebD and / or RebM to the content of RebA in the condition (A) in the present invention can correspond to the following (A1) to (A3).
(A1) The ratio of the total content of RebD and RebM to the content of RebA,
(A2) Ratio of RebD content to RebA content,
(A3) Ratio of RebM content to RebA content.
　上記と同様に、本発明での条件（Ｂ）：ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率は、以下の（Ｂ１）～（Ｂ３）に対応することができる。
（Ｂ１）ＲｅｂＡ、ＲｅｂＤ及びＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率、
（Ｂ２）ＲｅｂＡ及びＲｅｂＤの合計含有量に対するＲｅｂＣの含有量の比率、
（Ｂ３）ＲｅｂＡ及びＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率。 Similarly to the above, the ratio of the content of RebC to the total content of the condition (B): RebA and RebD and / or RebM in the present invention can correspond to the following (B1) to (B3) .
(B1) ratio of the content of RebC to the total content of RebA, RebD and RebM,
(B2) The ratio of the content of RebC to the total content of RebA and RebD,
(B3) Ratio of the content of RebC to the total content of RebA and RebM.
　なお、本明細書において「ＲｅｂＤ及び／又はＲｅｂＭの含有量」とは、ＲｅｂＤとＲｅｂＭの両方が存在している場合は両者の合計含有量であることを意味し、ＲｅｂＤが含まれない場合、或いはＲｅｂＭが含まれない場合を想定の上で、「又は」の用語が用いられている。ＲｅｂＤとＲｅｂＭは構造が類似し、甘味度も同一であるため、両者を置き換えた場合でも同様の効果が得られるものと考えられ、それゆえ、本発明ではＲｅｂＤとＲｅｂＭの含有量は合計量として採用することができる。 In the present specification, “content of RebD and / or RebM” means that when both RebD and RebM are present, it means the total content of both, and when RebD is not included, Alternatively, the term “or” is used on the assumption that RebM is not included. Since RebD and RebM have similar structures and the same sweetness, it is considered that the same effect can be obtained even when both are replaced. Therefore, in the present invention, the contents of RebD and RebM are the total amount. Can be adopted.
　本発明の実施の形態に係る飲料では、上記の配合比となる限り、ＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭの含有量（飲料中に実際に含まれる各種Ｒｅｂの量）は特に限定されない。本発明の飲料中のＲｅｂＡの含有量は、例えば、１０～５００ｐｐｍ、好ましくは２０～４００ｐｐｍである。本発明の飲料中のＲｅｂＤの含有量は、例えば、１～４００ｐｐｍ、好ましくは５～２００ｐｐｍである。本発明の飲料中のＲｅｂＭの含有量は、例えば、１～４００ｐｐｍ、好ましくは５～２００ｐｐｍである。本発明の飲料中のＲｅｂＣの含有量は、例えば、１～２５０ｐｐｍ、好ましくは３～２００ｐｐｍである。なお、特に断りがない限り、本明細書において用いる「ｐｐｍ」は、重量／容量（ｗ／ｖ）のｐｐｍを意味する。 In the beverage according to the embodiment of the present invention, the content of RebA, RebC, RebD, and RebM (amounts of various Reb actually contained in the beverage) is not particularly limited as long as the blending ratio is as described above. The content of RebA in the beverage of the present invention is, for example, 10 to 500 ppm, preferably 20 to 400 ppm. The content of RebD in the beverage of the present invention is, for example, 1 to 400 ppm, preferably 5 to 200 ppm. The content of RebM in the beverage of the present invention is, for example, 1 to 400 ppm, preferably 5 to 200 ppm. The content of RebC in the beverage of the present invention is, for example, 1 to 250 ppm, preferably 3 to 200 ppm. Unless otherwise specified, “ppm” used in the present specification means ppm of weight / volume (w / v).
　また、ＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭの飲料における合計含有量は、必要とされる範囲で設定することができ、香味上問題とならない範囲で設定することができる。飲料中のＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭの合計含有量は、飲料におけるショ糖換算のＢｒｉｘより求められる。本発明の実施の形態に係る飲料の配合の１つとして、Ｂｒｉｘ（ショ糖換算）は１～１５であり、好ましくは１～１３．５、より好ましくは３～１２である。各種Ｒｅｂの合計含有量がショ糖換算でＢｒｉｘ　１に相当する量より少ない場合、ステビア抽出物に由来する甘味を十分に感じられない傾向にある。一方、当該合計含有量がショ糖換算でＢｒｉｘ　１５に相当する量を超える場合は、甘味が強くなりすぎて香味が悪くなる傾向にある。 Also, the total content of RebA, RebC, RebD, and RebM in the beverage can be set within a required range, and can be set within a range that does not cause a problem in flavor. The total content of RebA, RebC, RebD, and RebM in the beverage is determined from Brix in terms of sucrose in the beverage. As one of the blends of beverages according to the embodiment of the present invention, Brix (in terms of sucrose) is 1 to 15, preferably 1 to 13.5, more preferably 3 to 12. When the total content of various Rebs is less than the amount corresponding to Brix 1 in terms of sucrose, the sweetness derived from stevia extract tends not to be sufficiently felt. On the other hand, when the total content exceeds the amount corresponding to Brix 15 in terms of sucrose, the sweetness becomes too strong and the flavor tends to deteriorate.
　上記のショ糖換算のＢｒｉｘは、ショ糖に対するＲｅｂの甘味度と、Ｒｅｂの含量から計算することができる。ショ糖に対して、ＲｅｂＡは３００倍、ＲｅｂＣは３０倍、ＲｅｂＤは２８５倍、ＲｅｂＭは２８５倍の甘味を有する。したがって、例えば、（ＲｅｂＤ＋ＲｅｂＭ）／ＲｅｂＡ＝０．５かつＲｅｂＣ／（ＲｅｂＡ＋ＲｅｂＤ＋ＲｅｂＭ）＝０．１とした場合、ショ糖換算のＢｒｉｘ　１に相当するＲｅｂＡ、ＲｅｂＤ、ＲｅｂＭ、ＲｅｂＣの合計含有量は３６．９ｐｐｍとなる。またＢｒｉｘ　１５に相当するＲｅｂＡ、ＲｅｂＤ、ＲｅｂＭ、ＲｅｂＣの合計含有量は５５３．７ｐｐｍと計算できる。 The above-mentioned Brix in terms of sucrose can be calculated from the sweetness of Reb with respect to sucrose and the content of Reb. RebA has a sweetness of 300 times, RebC of 30 times, RebD of 285 times, and RebM of 285 times that of sucrose. Therefore, for example, when (RebD + RebM) /RebA=0.5 and RebC / (RebA + RebD + RebM) = 0.1, the total content of RebA, RebD, RebM, and RebC corresponding to Brix 1 in terms of sucrose is 36. 9 ppm. Further, the total content of RebA, RebD, RebM, and RebC corresponding to Brix 15 can be calculated as 553.7 ppm.
　ＲｅｂＤ及びＲｅｂＭの両方が本発明の飲料に用いられる場合、両者の配合比（本発明の飲料におけるＲｅｂＭの含有量に対するＲｅｂＤの含有量の比率（即ち、ＲｅｂＤ／ＲｅｂＭ））は、特に限定されるわけではないが、例えば、０．０１以上、０．０２以上、０．０５以上、０．１以上、０．２以上、０．５以上、又は１以上とすることができ、また、１００以下、５０以下、２０以下、１０以下、５以下、又は２以下とすることができる。 When both RebD and RebM are used in the beverage of the present invention, the blending ratio of both (the ratio of the RebD content to the RebM content in the beverage of the present invention (ie, RebD / RebM)) is particularly limited. However, it can be, for example, 0.01 or more, 0.02 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.5 or more, or 1 or more, and 100 or less. , 50 or less, 20 or less, 10 or less, 5 or less, or 2 or less.
　本発明の実施の形態に係る飲料は、本発明の効果を妨げない限り、カテキン等のポリフェノール類、植物の抽出物、カフェイン、シンナムアルデヒド、カラメル色素、及び甘味料（砂糖、異性化液糖、等の糖類、並びにアスパルテーム、スクラロース、及びアセスルファムＫ等の高甘味度甘味料）、香料、酸味料（クエン酸、酒石酸、リンゴ酸、リン酸、乳酸）、着色料、果汁、果汁ピューレ、乳、乳製品、その他のフレーバー、及び強化剤（ビタミン類、カルシウム、ミネラル類、アミノ酸類）等の、飲食品に用いることのできる成分を更に含んでもよい。これらの成分は単独又は複数を組み合わせて飲料に配合してもよい。 Unless the beverage according to the embodiment of the present invention interferes with the effects of the present invention, polyphenols such as catechins, plant extracts, caffeine, cinnamaldehyde, caramel color, and sweeteners (sugar, isomerized liquid sugar) , Sugars such as aspartame, sucralose, and acesulfame K), flavorings, acidulants (citric acid, tartaric acid, malic acid, phosphoric acid, lactic acid), colorants, fruit juice, fruit puree, milk , Dairy products, other flavors, and fortifiers (vitamins, calcium, minerals, amino acids), and the like may be further included. You may mix | blend these components with a drink individually or in combination.
　本発明の実施の形態に係る飲料の外観色調は特に制限されず、無色透明であってもよいし、着色されていてもよい。 The appearance color tone of the beverage according to the embodiment of the present invention is not particularly limited, and may be colorless and transparent, or may be colored.
　本発明において、飲料の種類は特に限定されず、炭酸飲料、非炭酸飲料、アルコール飲料、非アルコール飲料、コーヒー飲料、茶飲料、ココア飲料、栄養飲料、機能性飲料などいずれであってもよい。 In the present invention, the type of beverage is not particularly limited, and may be any of carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, functional beverages, and the like.
　本発明の実施の形態に係る飲料を炭酸飲料（即ち、発泡性）とする場合、その方法は特に制限されず、発酵により炭酸ガスを飲料中に発生させてもよく、或いは人為的に炭酸ガスを飲料に注入してもよい。炭酸ガスを注入する場合、そのガス圧は、液温が２０℃において、例えば１～５ｋｇｆ／ｃｍ２、好ましくは２～５ｋｇｆ／ｃｍ２、より好ましくは３～５ｋｇｆ／ｃｍ２とすることができる。炭酸ガスの添加は、当業者に公知の方法を用いて行うことができる。飲料中の炭酸ガス圧は、例えば、京都電子工業製ガスボリューム測定装置ＧＶＡ－５００Ａを用いて測定することができる。 When the beverage according to the embodiment of the present invention is a carbonated beverage (that is, effervescent), the method is not particularly limited, and carbon dioxide may be generated in the beverage by fermentation, or artificially carbon dioxide. May be injected into the beverage. When carbon dioxide gas is injected, the gas pressure can be, for example, 1 to 5 kgf / cm 2 , preferably 2 to 5 kgf / cm 2 , more preferably 3 to 5 kgf / cm 2 at a liquid temperature of 20 ° C. . Carbon dioxide gas can be added using methods known to those skilled in the art. The carbon dioxide pressure in the beverage can be measured, for example, using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry.
　本発明の実施の形態に係る飲料は、特に限定されないが、容器詰めとすることができる。容器は、いずれの形態・材質の容器を使用することができ、例えば、ビン、缶、樽、又はペットボトル等の容器であってもよい。また、飲料の容器への充填方法も特に制限されない。 The beverage according to the embodiment of the present invention is not particularly limited, but can be packed in a container. As the container, a container of any form / material can be used. For example, a container such as a bottle, a can, a barrel, or a plastic bottle may be used. Also, the method for filling the beverage container is not particularly limited.
＜飲料の製造方法＞
　本発明の実施形態の別の側面によれば、飲料の製造方法が提供される。 <Beverage production method>
According to another aspect of the embodiment of the present invention, a method for producing a beverage is provided.
　本発明の実施の形態に係る製造方法は、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭを添加する工程を含む。このとき、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭは、以下の条件（Ａ）及び（Ｂ）：
（Ａ）ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率が０．０５以上９以下である、及び
（Ｂ）ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率が０．０３以上０．２以下である、
を満たすように添加される。 The manufacturing method according to the embodiment of the present invention includes a step of adding RebA, RebC, and RebD and / or RebM. At this time, RebA, RebC, and RebD and / or RebM satisfy the following conditions (A) and (B):
(A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less,
It is added to satisfy.
　本発明の実施の形態に係る製造方法では、特に限定されないが、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭは、飲料中の含有比率が上記に示した量となるように添加されることができる。また、本発明の実施の形態に係る製造方法は、飲料のＢｒｉｘ（ショ糖換算）が上記に示した値となるように調整する工程をさらに含むことができる。また、本発明の実施の形態に係る製造方法は、上記に示した成分及び材料を配合する工程やそれらの含有量を調整する工程も含むことができる。 In the production method according to the embodiment of the present invention, although not particularly limited, RebA, RebC, and RebD and / or RebM can be added so that the content ratio in the beverage is the amount shown above. . Moreover, the manufacturing method which concerns on embodiment of this invention can further include the process adjusted so that Brix (sucrose conversion) of a drink may become the value shown above. Moreover, the manufacturing method which concerns on embodiment of this invention can also include the process of mix | blending the component and material which were shown above, and the process of adjusting those content.
　本発明の実施の形態に係る製造方法では、原材料を配合する方法や順序は特に限定されない。また、使用される製造装置も特に限定されない。本発明の実施の形態に係る製造方法では、当業者に公知のあらゆる技術を用いることができる。本発明の実施の形態に係る製造方法では、飲料を発泡性とするために、必要に応じて炭酸ガスを注入する工程を設けることができる。その際のガス圧は上述した通りである。さらに、本発明の実施の形態に係る製造方法では、必要に応じて、殺菌、容器詰めなどの工程を適宜設けることができる。好ましい態様において、本発明の飲料は、飲料の充填工程を経て容器詰め飲料とすることができ、殺菌された容器詰め飲料とすることができる。例えば、飲料を容器に充填した後にレトルト殺菌などの加熱殺菌を行う工程や、飲料を殺菌して容器に充填する工程を設けることにより、殺菌された容器詰め飲料を製造することができる。 In the manufacturing method according to the embodiment of the present invention, the method and order of mixing the raw materials are not particularly limited. Moreover, the manufacturing apparatus used is not particularly limited. In the manufacturing method according to the embodiment of the present invention, any technique known to those skilled in the art can be used. In the manufacturing method which concerns on embodiment of this invention, in order to make a drink effervescent, the process of inject | pouring a carbon dioxide gas as needed can be provided. The gas pressure at that time is as described above. Furthermore, in the manufacturing method according to the embodiment of the present invention, steps such as sterilization and container filling can be appropriately provided as necessary. In a preferred embodiment, the beverage of the present invention can be made into a container-packed beverage through a beverage filling step, and can be made into a sterilized container-packed beverage. For example, a sterilized container-packed beverage can be produced by providing a step of performing heat sterilization such as retort sterilization after filling a beverage into a container or a step of sterilizing a beverage and filling the container.
＜飲料の香味を改善する方法＞
　本発明の実施形態の別の側面によれば、飲料の香味を改善する方法が提供される。 <Method for improving beverage flavor>
According to another aspect of an embodiment of the present invention, a method for improving the flavor of a beverage is provided.
　本発明の実施の形態に係る方法は、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭを添加する工程を含む。このとき、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭは、以下の条件（Ａ）及び（Ｂ）：
（Ａ）ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率が０．０５以上９以下である、及び
（Ｂ）ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率が０．０３以上０．２以下である、
を満たすように添加される。 The method according to an embodiment of the present invention includes adding RebA, RebC, and RebD and / or RebM. At this time, RebA, RebC, and RebD and / or RebM satisfy the following conditions (A) and (B):
(A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less,
It is added to satisfy.
　本発明の実施の形態に係る方法では、特に限定されないが、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭは、飲料中の含有比率が上記に示した量となるように添加されることができる。また、本発明の実施の形態に係る方法は、飲料のＢｒｉｘ（ショ糖換算）が上記に示した値となるように調整する工程をさらに含むことができる。また、本発明の実施の形態に係る方法は、上記に示した成分及び材料を配合する工程やそれらの含有量を調整する工程も含むことができる。 In the method according to the embodiment of the present invention, although not particularly limited, RebA, RebC, RebD and / or RebM can be added so that the content ratio in the beverage is the amount shown above. In addition, the method according to the embodiment of the present invention can further include a step of adjusting the Brix (converted to sucrose) of the beverage to the value shown above. In addition, the method according to the embodiment of the present invention can include a step of blending the components and materials described above and a step of adjusting their contents.
　本発明の実施の形態に係る方法により、飲料の香味が改善され、その一つの態様として、飲料の甘味の後引きを改善し、十分な甘味とボディ感とが感じられるようにすることができる。 By the method according to the embodiment of the present invention, the flavor of the beverage is improved, and as one aspect thereof, the after-sweetness of the beverage can be improved, and sufficient sweetness and body feeling can be felt. .
　以下、実験例及び実施例を示して本発明の詳細を具体的に説明する。以下の説明は、本発明の理解を容易にすることをのみを目的とするものであり、本発明の範囲を限定することを意図するものではない。 Hereinafter, the details of the present invention will be specifically described with reference to experimental examples and examples. The following description is intended only to facilitate understanding of the invention and is not intended to limit the scope of the invention.
＜試験例１＞
　各種Ｒｅｂを配合した飲料の評価を行うため、下表に示した比率（配合比）となるようにＲｅｂＡ、ＲｅｂＣ、及びＲｅｂＤを純水に添加して、飲料サンプルを調製した。飲料サンプルは全て、甘味度をＲｅｂＡ：３００、ＲｅｂＤ：２８５、ＲｅｂＣ：３０として、ショ糖換算のＢｒｉｘが最終的に５となるように調整した。 <Test Example 1>
In order to evaluate beverages containing various types of Reb, beverage samples were prepared by adding RebA, RebC, and RebD to pure water so that the ratios shown in the following table (mixing ratios) were obtained. All the beverage samples were adjusted so that the sweetness was RebA: 300, RebD: 285, RebC: 30, and Brix in terms of sucrose was finally 5.
　得られた飲料サンプルについて、甘味の後引きの程度、及びドリンカビリティ（苦味やボディ感の有無といった飲みやすさ）の指標で官能評価を行った。また、各評価項目を勘案して、飲料としての総合評価を行った。甘味料の官能に関して訓練を受けた者（４名）がパネラーとなって評価を行い、評価基準は下記の通りとした。なお、総合評価においては、◎及び○であれば、本発明の効果を有すると判断した。
＜甘味の後引き＞
　◎：後引きを全く感じない
　○：後引きを感じない
　△：後引きをやや感じる
　×：後引きを感じる
＜ドリンカビリティ＞
　◎：苦味がなく、甘味とボディ感が十分に感じられ、非常に飲みやすい
　○：苦味が少なく、甘味とボディ感が感じられ、飲みやすい
　△：やや苦味があり、甘味とボディ感がほとんど感じられず、やや飲みにくい
　×：苦味があり、甘味とボディ感が感じられず、飲みにくい
＜総合評価＞
　◎：かなり効果がある
　○：効果あり
　△：効果はほとんどない
　×：効果なし About the obtained drink sample, sensory evaluation was performed with the parameter | index of the degree of sweetness after-drawing, and drinkability (ease of drinking, such as the presence or absence of a bitter taste or a body feeling). Moreover, comprehensive evaluation as a drink was performed in consideration of each evaluation item. Persons (4 persons) who were trained in the sensuality of sweeteners were evaluated as panelists, and the evaluation criteria were as follows. In addition, in comprehensive evaluation, if it was (double-circle) and (circle), it judged that it had the effect of this invention.
<Post-sweetening>
◎: Feel no backtracking ○: Do not feel backtracking △: Slightly feel backtracking ×: Feel backtracking <Drinkability>
◎: There is no bitterness, sweetness and body feeling are sufficiently felt, and it is very easy to drink. ○: Little bitterness, sweetness and body feeling is felt, easy to drink. Not easy to drink, slightly difficult to drink ×: Has a bitter taste, does not feel sweetness and body feeling, and is difficult to drink <overall evaluation>
◎: Pretty effective ○: Effective △: Little effect ×: No effect
　ＲｅｂＤ／ＲｅｂＡ＝０．２５で設定し、ＲｅｂＣ／（ＲｅｂＡ＋ＲｅｂＤ）を調整した飲料サンプルの官能評価の結果を表１に示す。 Table 1 shows the results of sensory evaluation of beverage samples set with RebD / RebA = 0.25 and adjusting RebC / (RebA + RebD).
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　また、ＲｅｂＣ／（ＲｅｂＡ＋ＲｅｂＤ）＝０．１で設定し、ＲｅｂＤ／ＲｅｂＡを調整した飲料サンプルの官能評価の結果を表２に示す。 Also, Table 2 shows the sensory evaluation results of the beverage samples set with RebC / (RebA + RebD) = 0.1 and adjusting RebD / RebA.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　以上の結果から、ＲｅｂＡ、ＲｅｂＣ、及びＲｅｂＤを所定の比率で配合した場合に、飲料の香味改善について良好な結果が得られた。 From the above results, when RebA, RebC, and RebD were blended at a predetermined ratio, good results were obtained for improving the flavor of the beverage.
＜試験例２＞
　試験例１と同様の方法により、下表に示した比率（配合比）となるように各種Ｒｅｂを純水に添加して、ショ糖換算のＢｒｉｘが１及び１５の飲料サンプルを調製した。また、試験例１と同様に官能評価と総合評価を行った。その結果を以下に示す。 <Test Example 2>
By the same method as in Test Example 1, various Rebs were added to pure water so as to have the ratios (blending ratios) shown in the following table to prepare beverage samples having Brix of 1 and 15 in terms of sucrose. In addition, sensory evaluation and comprehensive evaluation were performed in the same manner as in Test Example 1. The results are shown below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　以上の試験結果より、Ｂｒｉｘ１から１５の範囲において、本発明の効果が確認出来た。 From the above test results, the effect of the present invention was confirmed in the range of Brix 1 to 15.
＜試験例３＞
　ＲｅｂＤのＲｅｂＭへの置き換えを検討するため、下表に示した比率（配合比）となるようにＲｅｂＡ、ＲｅｂＣ、及びＲｅｂＭを純水に添加して、飲料サンプルを調製した。飲料サンプルは全て、甘味度をＲｅｂＡ：３００、ＲｅｂＭ：２８５、ＲｅｂＣ：３０として、ショ糖換算のＢｒｉｘが最終的に５となるように調整した。 <Test Example 3>
To examine the replacement of RebD with RebM, beverage samples were prepared by adding RebA, RebC, and RebM to pure water so that the ratio (mixing ratio) shown in the following table was obtained. All the beverage samples were adjusted so that the sweetness was RebA: 300, RebM: 285, RebC: 30, and Brix in terms of sucrose was finally 5.
　得られた飲料サンプルについて、試験例１と同様の方法で官能評価と総合評価を行った。その結果を以下に示す。 The obtained beverage samples were subjected to sensory evaluation and comprehensive evaluation in the same manner as in Test Example 1. The results are shown below.
　ＲｅｂＭ／ＲｅｂＡ＝０．２５で設定し、ＲｅｂＣ／（ＲｅｂＡ＋ＲｅｂＭ）を調整した飲料サンプルの官能評価の結果を表５に示す。 Table 5 shows the results of sensory evaluation of beverage samples set with RebM / RebA = 0.25 and adjusting RebC / (RebA + RebM).
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　また、ＲｅｂＣ／（ＲｅｂＡ＋ＲｅｂＭ）＝０．１で設定し、ＲｅｂＭ／ＲｅｂＡを調整した飲料サンプルの官能評価の結果を表６に示す。 In addition, Table 6 shows the results of sensory evaluation of the beverage sample set with RebC / (RebA + RebM) = 0.1 and adjusting RebM / RebA.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　以上の結果から、ＲｅｂＤをＲｅｂＭに置き換えた場合でも、飲料の香味改善について良好な結果が得られることがわかった。なお、ＲｅｂＤとＲｅｂＭは構造が類似し、甘味度も同一であるため、ＲｅｂＤの代わりにＲｅｂＭを用いても同様の効果が得られるものと考えられた。 From the above results, it was found that even when RebD was replaced with RebM, good results were obtained for improving the flavor of the beverage. Since RebD and RebM have similar structures and the same sweetness, it was considered that the same effect can be obtained even if RebM is used instead of RebD.
＜試験例４＞
　ＲｅｂＤとＲｅｂＭとの併用効果を検討するため、下表に示した比率（配合比）となるようにＲｅｂＡ、ＲｅｂＣ、ＲｅｂＤ、及びＲｅｂＭを純水に添加して、飲料サンプルを調製した。飲料サンプルは全て、甘味度をＲｅｂＡ：３００、ＲｅｂＤ：２８５、ＲｅｂＭ：２８５、ＲｅｂＣ：３０として、ショ糖換算のＢｒｉｘが最終的に５となるように調整した。 <Test Example 4>
To examine the combined effect of RebD and RebM, beverage samples were prepared by adding RebA, RebC, RebD, and RebM to pure water so that the ratios (blending ratios) shown in the following table were obtained. All beverage samples were adjusted so that the sweetness was RebA: 300, RebD: 285, RebM: 285, RebC: 30, and the Brix in terms of sucrose was finally 5.
　得られた飲料サンプルについて、試験例１と同様の方法で官能評価と総合評価を行った。その結果を以下に示す。 The obtained beverage samples were subjected to sensory evaluation and comprehensive evaluation in the same manner as in Test Example 1. The results are shown below.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　以上の結果から、ＲｅｂＤとＲｅｂＭを組み合わせて使用した場合でも、飲料の香味改善について良好な結果が得られることがわかった。 From the above results, it was found that even when RebD and RebM were used in combination, good results were obtained for improving the flavor of the beverage.

Claims (6)

  1. 　以下の条件（Ａ）及び（Ｂ）：
    （Ａ）ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率が０．０５以上９以下である、及び
    （Ｂ）ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率が０．０３以上０．２以下である、
    を満たす、飲料。     The following conditions (A) and (B):
    (A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less,
    Meet the beverage.
  2. 　飲料のＢｒｉｘ（ショ糖換算）が１～１５である、請求項１に記載の飲料。 The beverage according to claim 1, wherein the beverage has a Brix (in terms of sucrose) of 1 to 15.
  3. 　飲料の製造方法であって、以下の条件（Ａ）及び（Ｂ）：
    （Ａ）ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率が０．０５以上９以下である、及び
    （Ｂ）ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率が０．０３以上０．２以下である、
    を満たすように、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭを添加する工程を含む、前記製造方法。     A method for producing a beverage comprising the following conditions (A) and (B):
    (A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less,
    The said manufacturing method including the process of adding RebA, RebC, and RebD and / or RebM so that it may satisfy | fill.
  4. 　飲料のＢｒｉｘ（ショ糖換算）を１～１５に調整する工程を含む、請求項３に記載の製造方法。 The production method according to claim 3, comprising a step of adjusting the Brix (sucrose conversion) of the beverage to 1 to 15.
  5. 　飲料の香味を改善する方法であって、以下の条件（Ａ）及び（Ｂ）：
    （Ａ）ＲｅｂＡの含有量に対するＲｅｂＤ及び／又はＲｅｂＭの含有量の比率が０．０５以上９以下である、及び
    （Ｂ）ＲｅｂＡ、並びにＲｅｂＤ及び／又はＲｅｂＭの合計含有量に対するＲｅｂＣの含有量の比率が０．０３以上０．２以下である、
    を満たすように、ＲｅｂＡ、ＲｅｂＣ、並びにＲｅｂＤ及び／又はＲｅｂＭを添加する工程を含む、前記方法。     A method for improving the flavor of a beverage, wherein the following conditions (A) and (B):
    (A) The ratio of the content of RebD and / or RebM to the content of RebA is 0.05 or more and 9 or less, and (B) the content of RebC with respect to the total content of RebA and RebD and / or RebM. The ratio is 0.03 or more and 0.2 or less,
    Adding the RebA, RebC, and RebD and / or RebM to satisfy the above.
  6. 　飲料のＢｒｉｘ（ショ糖換算）を１～１５に調整する工程を含む、請求項５に記載の方法。 6. The method according to claim 5, comprising the step of adjusting the Brix (sucrose equivalent) of the beverage to 1 to 15.
PCT/JP2017/010898 2016-03-18 2017-03-17 Beverage, method for producing beverage, and method for improving beverage flavor WO2017159847A1 (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015062998A1 (en) * 2013-10-31 2015-05-07 Symrise Ag Mixtures of matter

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015062998A1 (en) * 2013-10-31 2015-05-07 Symrise Ag Mixtures of matter

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