WO2020032300A1 - Carbonated drink - Google Patents
Carbonated drink Download PDFInfo
- Publication number
- WO2020032300A1 WO2020032300A1 PCT/KR2018/009199 KR2018009199W WO2020032300A1 WO 2020032300 A1 WO2020032300 A1 WO 2020032300A1 KR 2018009199 W KR2018009199 W KR 2018009199W WO 2020032300 A1 WO2020032300 A1 WO 2020032300A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- carbonated drink
- carbonated
- flavor
- allulose
- weight
- Prior art date
Links
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
- A23L2/54—Mixing with gases
-
- 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
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
Definitions
- the present invention is a low-calorie or calorie-free carbonated drink and a manufacturing method, it is possible to provide a low-calorie or calorie-free carbonated drink using allulose, in particular can be used for a carbonated drink that is maintained for a long time and sensory good.
- 'Sugar 1 ' refers to the sum of monosaccharides and disaccharides present in foods.
- the monosaccharides include fructose, glucose, and disaccharides such as sugar, maltose and lactose.
- the substitution of sugar is unavoidable.
- Sugar is one of the representative sweeteners that contain sucrose as the main ingredient and add sweetness to food. Since sugar has an excellent sweetness, it has been regarded as the most preferred sweetener since it is added to various foods and processed foods in order to improve the taste and taste of food. Recently, however, problems have been raised as the hazards of sugar continue to be revealed. Specifically, the excessive consumption of sugar is pointed out as a major cause of various lifestyle diseases such as caries, obesity, diabetes, and the need for the development of sweeteners to replace this situation is emerging worldwide. Recently, various sweetening materials have been developed. However, in consideration of sweetness and sweetness, commercialization is being made by mixing sugar, various sweetening materials, and various functional materials such as dietary oil.
- Allulose used as a sugar substitute for sugar is an epimer of carbon number 3 of fructose, has a sweetness equivalent to 70% of fructose, and is a functional sugar that inhibits blood sugar control, caries prevention and fat synthesis in the liver. .
- Sugar alcohols, which are widely used as sugar substitute sweeteners, can cause diarrhea when taken over a certain amount. There are side effects, such as causing, but allulose has no known side effects. Therefore, interest as a sweetener of allulose is increasing.
- An object of the present invention is to provide a low calorie or calorie free carbonated drink and a method for producing the same.
- the present invention relates to a carbonated drink comprising allulose and a method for preparing the same, and to provide a carbonated drink having a long carbonic acid retention and a sensory good with the use of allulose.
- One embodiment of the present invention provides a carbonated drink containing carbon dioxide and allulose.
- the carbonated drink of the present invention may further include one or more selected from the group consisting of citric acid, alcohol and high sweetener.
- the carbonated drink according to the present invention may be characterized in that it does not contain caffeine 20, for example, may be caffeine free carbonated drink.
- the carbonated drink of the present invention may be characterized in that it does not contain sugar, for example, sugar-free carbonated drink.
- the carbonated drinks of the present invention may be caffeine free and sugar free carbonated drinks.
- the carbonated drink of the present invention has the advantage of reducing the excessive intake of sugar by using allulose as a sugar and having a good sweetness similar to sugar while having a good effect on preventing adult diseases such as diabetes and obesity.
- there is an effect of maintaining the carbonic acid in the carbonated drink for a long time not only to produce a high-quality carbonated drink, but also to improve the refreshing and body feel of the carbonated drink, and to improve the aftertaste of high sweetness sweetener 30 carbonic acid having excellent sensory characteristics Drinks can be provided.
- Carbon dioxide contained in the carbonated drink of the present invention may have a carbonic acid coefficient of 1 to 5, the C equivalent volume of CO 2 gas dissolved in 22.5L carbonated drink, C02 volume is 1.0 to 5.0 volume, preferably 2.0 to 4.0 volume days 2020/032300 1 »(: 1/10 ⁇ 018/009199
- Carbonated drink of the present invention is for the carbon dioxide gas ratio / 01! 2 ) can be 0.5 to 5, the carbon dioxide pressure measured by the gas pressure gauge of carbonated drinks (0) 2 examples 16 a) is 0.5 to 5 ⁇ ⁇ / 011 2 ), preferably 0.5 to 203 ⁇ 4 / 0 It may be, but is not limited thereto.
- the carbonated drink immediately after production or in a sealed state may be less than or equal to 4.0, for example, 2.8 to 4.0, preferably 2.8 to 3.6.
- the preferred carbonated drink of the present invention may be 1, 300 to 2,000 seconds, preferably 1,300 to 1600 seconds, when the carbonated drink is stirred to 100 at a temperature of 251: have.
- the carbonated drink of the present invention is stirred at 100 ⁇ 111 at a temperature of 25 ° How long does it take to reach 2.6? Divided by the change value, calculated by Equation 1 below
- the correction time may be 3, 700 to 6, 000 seconds, preferably 3, 700 to 5,000 seconds.
- the allulose may be carried out by chemical synthesis or a biological method using an allulose epimerizing enzyme, and preferably, may be prepared by a biological method such as a microorganism or an enzymatic reaction.
- the allulose is a mixed sugar or is obtained from the mixed sugar is an allulose epimerase, a cell of the strain producing the enzyme, a culture of the strain, a lysate of the strain, and the crushed material or
- the composition for producing allulose comprising at least one selected from the group consisting of extracts of the culture may be obtained from a mixed sugar prepared by reacting with a fructose-containing raw material.
- Allulose contained in the carbonated drink of the present invention may be in the form of syrup or powder.
- the allulose syrup may be a solution prepared at various concentrations using allulose.
- the allulose powder solid content is 90 to 99.99% by weight of the total composition powder, such as allulose having a purity of 90% or more, for example, allulose, more preferably
- Allulose powder containing 95 to 99.99% by weight can be used.
- the allulose may be a mixed sugar comprising allulose alone or additional other sugars, and examples of the mixed sugar may contain 1 to 99.9% by weight of allulose based on 100% by weight of the solids content of the total mixed sugar, and additionally fructose And it may further comprise one or more selected from the group consisting of glucose. If the allulose mixed sugar comprises fructose and / or glucose, the mixed sugar may comprise 1 to 90% by weight fructose and / or 1 to 50% by weight glucose.
- the allulose-containing mixed sugar include 5 to 30 parts by weight of allulose, 20 to 50 parts by weight of fructose and 20 to 55 parts by weight of glucose, and 1 to 10 parts by weight of oligosaccharide, based on 100 parts by weight of the total solid content of the mixed sugar.
- the oligosaccharide may not be included.
- the allulose, fructose and glucose are preferably all D-isomers.
- High sweeteners such as sucralose
- the carbonated drink of the present invention has the effect of masking the sweetness and bitterness of the aft of the high sweetness sweetener in the carbonated drink using allulose.
- the high sweetness sweetener included in the carbonated drink of the present invention can be used with allulose to affect the pH correction time of the carbonated drink, it is possible to provide a carbonated drink having a high carbonic acid retention.
- the carbonated drink may further include one or more selected from the group consisting of rare sugars, sugars, fructose, syrup, glucose, oligosaccharides, sugar alcohols and dextrins except allulose.
- One or more of the above-mentioned mixtures may be included in an amount of 0.01 to 2% by weight, preferably 0.01 to 10% by weight, based on 100% by weight of the total carbonated drink.
- the rare saccharides other than the allulose may include at least one selected from the group consisting of tagatose, allose and altrose.
- tagatose allose
- allose allose
- altrose allose
- monosaccharides such as glucose, fructose, or galactose are dehydrated and condensed by glycosidic bonds to collectively refer to low-viscosity sugars in which two to five monosaccharides are bound.
- the oligosaccharide is a processed sugar solution obtained from a saccharide raw material, such as fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylo oligosaccharide, genthio oligosaccharide and the like, oligosaccharides according to the type of raw material (substrate), starch Malto oligosaccharides or isomaltooligosaccharide using, galactos oligosaccharides using lactose, and fructo oligosaccharides using sugar can be used.
- a saccharide raw material such as fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylo oligosaccharide, genthio oligosaccharide and the like.
- the sugar alcohols may be at least one selected from the group consisting of xylitol, maltitol, erythritol, mannitol, lactitol, inositol and sorbitol. remind 2020/032300 1 »(: 1 ⁇ 1 ⁇ 2018/009199
- the dietary fiber may be water-soluble dietary petroleum, and the water-soluble dietary fiber may be at least one selected from the group consisting of polydextrose, indigestible maltodextrin, and pectin.
- the oligosaccharides may be at least one selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides and galactooligosaccharides.
- the carbonated drink of the present invention may further contain an alcohol, for example ethanol (ethyl alcohol), and the alcohol content is 0.1 to 30 ⁇ ⁇ 4 based on 100 ° C. of all carbonated drinks based on 15 ° (:). Preferably it may be included in the range of 1 to 2 / ⁇ ⁇ , more preferably 1 to 8 ratio or 2.5 to 6.5 V ⁇ . If the alcohol content is included in more than 1 V ⁇ ,% the carbonated drinks may fall into the liquor category of liquor tax law.
- an alcohol for example ethanol (ethyl alcohol)
- the alcohol content is 0.1 to 30 ⁇ ⁇ 4 based on 100 ° C. of all carbonated drinks based on 15 ° (:).
- it may be included in the range of 1 to 2 / ⁇ ⁇ , more preferably 1 to 8 ratio or 2.5 to 6.5 V ⁇ . If the alcohol content is included in more than 1 V ⁇ ,% the carbonated drinks may fall into the liquor category of liquor tax law.
- Carbonated drinks of the present invention may be characterized in that it does not contain caffeine.
- the carbonated drink of the present invention may further include one or more selected from the group consisting of acidifying agents and acidity regulators except juice, flavoring, coloring, citric acid.
- the kind of the juice is not particularly limited, but for example, citrus juice (orange juice, tangerine juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple) , Guava, banana, mango, acerola, papaya, passion fruit, etc., and other fruit juices (plum fruit, pear juice, apricot juice, plum juice, berry juice, kiwifruit juice, etc.), tomato juice, carrot juice, strawberry It can include one or more selected from the group consisting of juice, melon juice, can be used by mixing two or more kinds of the juice.
- citrus juice range juice, tangerine juice, grapefruit juice, lemon juice, lime juice, etc.
- apple juice, grape juice, peach juice, tropical fruit juice (pineapple) , Guava, banana, mango, acerola, papaya, passion fruit, etc.
- other fruit juices plum fruit, pear juice, apricot juice, plum juice
- the flavor may include one or more selected from the group consisting of apple mint, mojito flavor, lime flavor, lemon flavor, mint flavor, apple flavor, grape flavor, raspberry flavor, blueberry flavor, mango flavor, kiwi flavor and strawberry flavor.
- the carbonated drink of the present invention may be a carbonated drink including a lime-lemon flavor mixed with a lime flavor and a lemon flavor.
- the pigment may include one or more selected from the group consisting of carotenoid-based, flavonoid-based, pyrrole-based, quinone-based natural pigments and tar pigments, but is not limited thereto. .
- the tar pigment may be azo dyes, xanthate dyes, 2020/032300 1 »(: 1 ⁇ 1 ⁇ 2018/009199
- the tar color includes food coloring green No. 3, food coloring green No. 3 aluminum lake, food coloring red No. 2, food coloring red. No. 2 Aluminum Lake, Food Color Red No. 3, Food Color Blue No. 1, Food Color Blue No. 1 Aluminum Lake, Food Color Blue No. 2, Food Color Blue No. 2 Aluminum Lake, Food Color Yellow No. 4 No. 4, Food coloring yellow No. 4 aluminum lake, Food coloring yellow No. 5, Food coloring yellow No. 5 Aluminum lake, Food coloring red No. 40, Food coloring red No. 40 Aluminum lake, Food coloring red No. 102, Edible tar-color aluminum lake.
- the acidulant except citric acid may be a variety of organic acids commonly used, for example, may be one or more selected from the group consisting of malic acid, fumaric acid, acetic acid, lactic acid, and tartaric acid.
- the acidity regulator is a commonly used acidity regulator, for example, may include one or more selected from the group consisting of trisodium citrate, sodium citrate, sodium ascorbate and glucono-delta-lactone, but is not limited thereto. .
- the step of mixing allulose, and high sweetener provides a carbonated drink manufacturing method comprising the step of injecting carbon dioxide into the mixture.
- the method may comprise one or more additional processes selected from the group consisting of filtration, sterilization, decolorization and cooling processes. ⁇ Effects of the Invention ⁇
- the present invention relates to a carbonated drink containing allulose, and can provide a carbonated drink that is maintained for a long time and is excellent in organoleptic taste.
- Allulose syrup (Samyang Co., Allulose content 95% by weight, 7% or more), sucralose, potassium acesulfame potassium, Rebaudio with the blending ratio (/% 4) of Table 2 and Table 3 below side Citric acid, lemon lime flavor, and purified water were mixed to prepare a drink syrup solution.
- the carbonated drinks of Examples 1 to 10 and Comparative Examples 1 and 2 were subjected to sensory evaluation for each drink after being left in the air for 1 hour immediately after preparation and after the preparation to partially evaporate the carbonic acid.
- the evaluation items of fragrance, sweetness, sourness, body feeling, coolness, sweetness attraction, bitter bitterness and overall satisfaction were evaluated according to the following evaluation criteria, and the evaluation results are shown in the following table.
- the sensory evaluation was performed on 14 adult males and females in their 20s to 50s using the 5-point scale method. [Evaluation standard]
- Body feeling No body feeling (0 points)-Very large body feeling (5 points)
- Cooling feeling No refreshing feeling (0 points)-Very cool feeling (5 points)
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)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a carbonated drink including allulose having excellent functional properties by using allulose.
Description
2020/032300 1»(:1/10公018/009199 2020/032300 1 »(: 1/10 公 018/009199
【명세서】 【Specification】
【발명의 명칭】 [Name of invention]
탄산드링크 【기술분야】 Carbonated Drink 【Technical Field】
본 발명은 저칼로리 또는 무칼로리 탄산드링크 및 제조방법으로서 , 알룰로스를 이용하여 저칼로리 또는 무칼로리 탄산드링크를 제공할 수 있으며 특히 탄산이 오랫동안 유지되고 관능적으로 우수한 탄산드링크에 이용될 수 있다. The present invention is a low-calorie or calorie-free carbonated drink and a manufacturing method, it is possible to provide a low-calorie or calorie-free carbonated drink using allulose, in particular can be used for a carbonated drink that is maintained for a long time and sensory good.
【배경기술】 Background Art
시중에 나와있는 드링크는 설탕을 다량 포함하고 있어 과량 섭취 시 치아 우식증, 비만증과 당뇨병 등의 성인병을 유발할 수 있는 문제가 있다. 국민들의 건강을 위해 정부에서도 정책적으로 식음료 조성물의 '당류 저감화'의 시행을 장려하고 있다. 식품위생법의 기기분석법에 따른 '당류1는 식품 내에 존재하는 단당류, 이당류의 총합을 의미하며, 단당류로는 과당, 포도당, 이당류로는 설탕, 맥아당, 유당이 있다. 식음료 내에서 상기와 같은 당류 저감화를 달성하기 위해서는 특히 설탕의 대체가 불가피한 실정이다. Drinks on the market contain a large amount of sugar, there is a problem that can cause adult diseases such as dental caries, obesity and diabetes when excessively ingested. For the health of the people, the government is also encouraging the implementation of 'reducing sugars' in food and beverage compositions. 'Sugar 1 ' refers to the sum of monosaccharides and disaccharides present in foods. The monosaccharides include fructose, glucose, and disaccharides such as sugar, maltose and lactose. In order to achieve such a reduction in sugar in food and beverages, in particular, the substitution of sugar is unavoidable.
설탕은 수크로오스를 주성분으로 하는 것으로 음식에 첨가하여 단맛을 내는 대표적인 감미료 중의 하나이다. 설탕은 뛰어난 감미도를 지니고 있어 과거부터 여러 음식 , 가공 식품 등에 첨가되어 음식의 맛을 좋게 하고 입맛을 돋우는 가장 선호되는 감미료로 여겨져 왔다. 그러나 최근, 설탕의 유해성이 계속하여 밝혀짐에 따라 문제가 제기되고 있다. 구체적으로, 설탕의 과잉 섭취가 충치는 물론 비만, 당뇨병 등 각종 생활 습관병의 큰 원인으로 지적되고 있어 이를 대체할 만한 감미료 개발의 필요성이 전세계적으로 대두되고 있는 실정이다. 최근 다양한 감미 소재가 개발되고 있으나 감미도 및 감미질을 고려하여 설탕과 이들 감미 소재 , 식이 석유 등 다양한 기능성 소재를 혼합하여 제품화가 이루어지고 있다. 상기 설탕을 대체하는 감미료로서 사용되는 알룰로스는 과당의 3번 탄소의 에피머로서 , 과당의 70%에 해당하는 감미도를 가지고 있으며 , 혈당 조절, 충치예방 및 간에서 지방합성을 저해하는 기능성 당이다. 설탕 대체 감미료로 많이 사용되고 있는 당알코올류는 일정량 이상 섭취 시 설사를
유발하는 등의 부작용이 있으나 알룰로스는 알려진 부작용이 없다. 따라서 알룰로스의 감미료로서의 관심이 높아지고 있다. Sugar is one of the representative sweeteners that contain sucrose as the main ingredient and add sweetness to food. Since sugar has an excellent sweetness, it has been regarded as the most preferred sweetener since it is added to various foods and processed foods in order to improve the taste and taste of food. Recently, however, problems have been raised as the hazards of sugar continue to be revealed. Specifically, the excessive consumption of sugar is pointed out as a major cause of various lifestyle diseases such as caries, obesity, diabetes, and the need for the development of sweeteners to replace this situation is emerging worldwide. Recently, various sweetening materials have been developed. However, in consideration of sweetness and sweetness, commercialization is being made by mixing sugar, various sweetening materials, and various functional materials such as dietary oil. Allulose used as a sugar substitute for sugar is an epimer of carbon number 3 of fructose, has a sweetness equivalent to 70% of fructose, and is a functional sugar that inhibits blood sugar control, caries prevention and fat synthesis in the liver. . Sugar alcohols, which are widely used as sugar substitute sweeteners, can cause diarrhea when taken over a certain amount. There are side effects, such as causing, but allulose has no known side effects. Therefore, interest as a sweetener of allulose is increasing.
【발명의 상세한 설명】 [Detailed Description of the Invention]
5 【기술적 과제】 5 [technical problem]
본 발명은 저칼로리 또는 무칼로리 탄산드링크 및 이의 제조방법을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a low calorie or calorie free carbonated drink and a method for producing the same.
본 발명의 또 다른 목적은 탄산이 오랫동안 유지되고 관능적으로 우수한 탄산드링크 및 이의 제조방법을 제공하는 것이다. It is still another object of the present invention to provide a carbonated drink and a process for producing the carbonic acid which are long lasting and organoleptically excellent.
10 10
【기술적 해결방법】 Technical Solution
본 발명은 알룰로스를 포함하는 탄산드링크 및 이의 제조방법에 관한 것으로서, 알룰로스를 사용함에 따라 탄산이 오랫동안 유지되고 관능적으로 우수한 탄산 드링크 및 이의 제조방법을 제공하고자 한다. The present invention relates to a carbonated drink comprising allulose and a method for preparing the same, and to provide a carbonated drink having a long carbonic acid retention and a sensory good with the use of allulose.
E 본 발명의 일 예는 이산화탄소 및 알룰로스를 포함하는 탄산드링크를 제공한다. 예를 들어, 본 발명의 탄산드링크는 구연산, 알코올 및 고감미감미료로 이루어지는 군에서 선택된 1종 이상을 추가로 포함할 수 있다. E One embodiment of the present invention provides a carbonated drink containing carbon dioxide and allulose. For example, the carbonated drink of the present invention may further include one or more selected from the group consisting of citric acid, alcohol and high sweetener.
또한, 본 발명에 따른 탄산드링크는 카페인을 포함하지 않는 것을 20 특징으로할 수 있으며, 예를 들면 무카페인 탄산드링크일 수 있다. 또한 본 발명의 탄산드링크는 설탕을 포함하지 않는 것을 특징으로 할 수 있으며 , 예를 들면 무설탕 탄산드링크일 수 있다. 예를 들어, 본 발명의 탄산드링크는 무카페인 및 무설탕 탄산드링크일 수 있다. In addition, the carbonated drink according to the present invention may be characterized in that it does not contain caffeine 20, for example, may be caffeine free carbonated drink. In addition, the carbonated drink of the present invention may be characterized in that it does not contain sugar, for example, sugar-free carbonated drink. For example, the carbonated drinks of the present invention may be caffeine free and sugar free carbonated drinks.
본 발명의 탄산드링크는 당류로서 알룰로스를 사용함에 따라 설탕의 25 과잉 섭취를 줄이고 당뇨, 비만 등의 성인병 예방에 좋은 효과가 있으면서도, 설탕과 유사한 수준으로 감미도가 높다는 이점이 있다. 또한, 탄산드링크 내의 탄산을 오랫동안 유지하는 효과가 있어 고품질의 탄산드링크를 제조할 수 있을 뿐 아니라, 탄산드링크의 청량감 및 바디감을 증진시키고, 고감미감미료의 후미를 개선하여 우수한 관능특성을 갖는 30 탄산드링크를 제공할 수 있다. The carbonated drink of the present invention has the advantage of reducing the excessive intake of sugar by using allulose as a sugar and having a good sweetness similar to sugar while having a good effect on preventing adult diseases such as diabetes and obesity. In addition, there is an effect of maintaining the carbonic acid in the carbonated drink for a long time not only to produce a high-quality carbonated drink, but also to improve the refreshing and body feel of the carbonated drink, and to improve the aftertaste of high sweetness sweetener 30 carbonic acid having excellent sensory characteristics Drinks can be provided.
본 발명의 탄산드링크에 포함되는 이산화탄소는 탄산계수가 1 내지 5일 수 있으며, 탄산드링크 22.5L 내에 녹아있는 C02 가스의 g당량 수인, C02 volume이 1.0 내지 5.0 vo lume , 바람직하게는 2.0 내지 4.0 volume일
2020/032300 1»(:1/10公018/009199 Carbon dioxide contained in the carbonated drink of the present invention may have a carbonic acid coefficient of 1 to 5, the C equivalent volume of CO 2 gas dissolved in 22.5L carbonated drink, C02 volume is 1.0 to 5.0 volume, preferably 2.0 to 4.0 volume days 2020/032300 1 »(: 1/10 公 018/009199
수 있으나 이에 한정되지 않는다. But it is not limited thereto.
본 발명의 탄산드링크는 탄산가스압比용/01!2) 이 0.5 내지 5일 수 있으며, 탄산드링크의 가스압력계(0)2 예 16 아)로 측정한 탄산가스압이 0.5 내지 5此§/0112), 바람직하게는 0 .5 내지 20¾/0 ) 일 수 있으나 이에 한정되지 않는다. Carbonated drink of the present invention is for the carbon dioxide gas ratio / 01! 2 ) can be 0.5 to 5, the carbon dioxide pressure measured by the gas pressure gauge of carbonated drinks (0) 2 examples 16 a) is 0.5 to 5 此§ / 011 2 ), preferably 0.5 to 20¾ / 0 It may be, but is not limited thereto.
제조 직후 또는 밀폐되어 유통 시의 탄산드링크는 {出 4.0이하, 예를 들면 가 2.8 내지 4.0 , 바람직하게는 如 2.8 내지 3.6일 수 있다. 본 발명의 바람직한 탄산드링크는, 251:의 온도에서 100印미으로 교반하는 경우 탄산드링크의 가 2.6이 되기까지 걸리는 시간이 1 , 300 내지 2 , 000초, 바람직하게는 1,300 내지 1600초일 수 있다. The carbonated drink immediately after production or in a sealed state may be less than or equal to 4.0, for example, 2.8 to 4.0, preferably 2.8 to 3.6. The preferred carbonated drink of the present invention may be 1, 300 to 2,000 seconds, preferably 1,300 to 1600 seconds, when the carbonated drink is stirred to 100 at a temperature of 251: have.
예를 들어, 본 발명의 탄산드링크는 25°(:의 온도에서 100印111 으로 교반하는 경우
2.6이 되는 데까지 소요되는 시간을
변화 값으로 나누어, 아래 수학식 1로 산출된
보정시간이 3 , 700 내지 6 , 000초, 바람직하게는 3 , 700 내지 5 , 000초일 수 있다. For example, the carbonated drink of the present invention is stirred at 100 印 111 at a temperature of 25 ° How long does it take to reach 2.6? Divided by the change value, calculated by Equation 1 below The correction time may be 3, 700 to 6, 000 seconds, preferably 3, 700 to 5,000 seconds.
【수학식 11 棟:보 시技(초 ¾ = £/(¾-2.6) 然 데서 0먀牌으 : 31¾1·:시 班2 · 1 과는、次]■ [Equation 11 棟: bo poetry skills (second ¾ = £ / (¾-2.6) 0:: 31¾1 · : poetry · 2 · 1, 次] ■
=、교 ¾히탄산 링크의 . = 、 The bridge of ¾Hitasan Rink.
(단, 0 > 2.6이다.) (Where 0> 2.6)
상기 알룰로스는 화학적 합성, 또는 알룰로스 에피머화 효소를 이용한 생물학적 방법으로 수행할 수 있으며, 바람직하게는 생물학적 방법, 예를 들면 미생물 또는 효소반응으로 제조될 수 있다. 예를 들면, 상기 알룰로스는 혼합당 또는 이로부터 얻어지는 것이며, 상기 혼합당은 알룰로스 에피머화 효소, 상기 효소를 생산하는 균주의 균체, 상기 균주의 배양물, 상기 균주의 파쇄물, 및 상기 파쇄물 또는 배양물의 추출물로 이루어진 군에서 선택된 1종 이상을 포함하는 알룰로스 생산용 조성물을 과당-함유 원료와 반응하여 제조된 혼합당 또는 이로부터 얻어지는 것일 수 있다. The allulose may be carried out by chemical synthesis or a biological method using an allulose epimerizing enzyme, and preferably, may be prepared by a biological method such as a microorganism or an enzymatic reaction. For example, the allulose is a mixed sugar or is obtained from the mixed sugar is an allulose epimerase, a cell of the strain producing the enzyme, a culture of the strain, a lysate of the strain, and the crushed material or The composition for producing allulose comprising at least one selected from the group consisting of extracts of the culture may be obtained from a mixed sugar prepared by reacting with a fructose-containing raw material.
본 발명의 탄산드링크에 포함되는 알룰로스는 시럽 또는 분말 형태일 수 있다. 상기 알룰로스 시럽은 알룰로스를 이용하여 다양한 농도로 제조한 용액일 수 있다. 예를 들어, 상기 알룰로스 시럽 내 고형분 알룰로스가
알룰로스 시럽 중량 100%를 기준으로 10 내지 100중량%로 포함할 수 있으며, 바람직하게는 70 내지 99 .99중량% , 더욱 바람직하게는 90 내지Allulose contained in the carbonated drink of the present invention may be in the form of syrup or powder. The allulose syrup may be a solution prepared at various concentrations using allulose. For example, solid allulose in the allulose syrup 10 to 100% by weight based on 100% by weight of allulose syrup, preferably 70 to 99.99% by weight, more preferably 90 to
99.99중량%로 혼합하여 제조될 수 있다. 상기 알룰로스 분말을 사용하는 경우, 알룰로스 분말 고형분은 전체 조성물 분말, 예컨대 순도 90% 이상의 알룰로스, 예를 들어 알룰로스를 90 내지 99.99중량%, 더욱 바람직하게는It can be prepared by mixing at 99.99% by weight. When using the allulose powder, the allulose powder solid content is 90 to 99.99% by weight of the total composition powder, such as allulose having a purity of 90% or more, for example, allulose, more preferably
95 내지 99.99중량%로 포함하는 알룰로스 분말을 사용할 수 있다. Allulose powder containing 95 to 99.99% by weight can be used.
상기 알룰로스 시럽은 상기 알룰로스 단독 또는 혼합당으로부터 분리, 정체 및 농축 공정을 통해 얻어진 것일 수 있다. 본 발명의 일예에서 분리 및 정제 공정을 거친 알룰로스 시럽은 전기 전도도 1 내지 50 u S/cm 이고, 무색 또는 미황색의 감미를 가지는 액상으로 알룰로스 포함하는 알룰로스 시럽일 수 있다. The allulose syrup may be obtained through separation, stagnation and concentration of the allulose alone or mixed sugar. In one embodiment of the present invention, the allulose syrup, which has undergone the separation and purification process, may be an allulose syrup containing allulose in a liquid having an electrical conductivity of 1 to 50 u S / cm and having a colorless or pale yellow sweetness.
본 발명의 알룰로스 제조를 위한 일 예로서, 알룰로스 에피머화 효소를 높은 발현율과 안정성으로 생산할 수 있는 발현 시스템, 이를 이용한 GRAS (Genera l ly recogni zed as safe) 미생물, 및 상기 발현 시스템을 이용한 미생물 및 효소를 포함하는 알룰로스 생산방법 등은 한국등록특허 제 10- 1318422호 및 제 10- 1656063호 등에 상세히 기재되어 있다. As an example for the preparation of allulose of the present invention, an expression system capable of producing allulose epimerase with high expression rate and stability, GRAS (Genera ly recognized as safe) microorganisms using the same, and microorganisms using the expression system And an allulose production method including an enzyme is described in detail in Korean Patent Nos. 10-1318422 and 10-1656063.
상기 알룰로스는 알룰로스 단독 또는 추가의 다른 당류를 포함하는 혼합당일 수 있으며 혼합당의 예는 전체 혼합당의 고형분 함량 100중량%를 기준으로 1 내지 99.9 중량%의 알룰로스를 함유할 수 있으며, 추가적으로 과당 및 포도당으로 이루어지는 군에서 선택된 1종 이상을 추가로 포함할 수 있다. 알룰로스 혼합당이 과당 및/또는 포도당을 포함하는 경우, 상기 혼합당은 과당 1내지 90중량% 및/또는 포도당 1내지 50중량%를 포함할 수 있다. 상기 알룰로스 함유 혼합당의 구체적인 예는 혼합당의 전체 고형분 함량 100중량부를 기준으로, 알룰로스 5 내지 30 중량부, 과당 20 내지 50 중량부 및 포도당 20 내지 55 중량부, 및 올리고당 1 내지 10 중량부를 포함하는 것일 수 있으며, 올리고당은 포함하지 않을 수도 있다. 상기 알룰로스, 과당 및 포도당은 바람직하게는 모두 D형-이성질체인 것이다. The allulose may be a mixed sugar comprising allulose alone or additional other sugars, and examples of the mixed sugar may contain 1 to 99.9% by weight of allulose based on 100% by weight of the solids content of the total mixed sugar, and additionally fructose And it may further comprise one or more selected from the group consisting of glucose. If the allulose mixed sugar comprises fructose and / or glucose, the mixed sugar may comprise 1 to 90% by weight fructose and / or 1 to 50% by weight glucose. Specific examples of the allulose-containing mixed sugar include 5 to 30 parts by weight of allulose, 20 to 50 parts by weight of fructose and 20 to 55 parts by weight of glucose, and 1 to 10 parts by weight of oligosaccharide, based on 100 parts by weight of the total solid content of the mixed sugar. The oligosaccharide may not be included. The allulose, fructose and glucose are preferably all D-isomers.
본 발명의 탄산드링크에 알룰로스는 전체 탄산드링크의 고형분 총중량 100%를 기준으로 0. 1 내지 20 중량%, 바람직하게는 0.5 내지 15중량%, 더욱 바람직하게는 0. 5 내지 10중량%로 포함될 수 있다. 예를 들면, 본 발명의 탄산드링크에 상기 알룰로스 시럽이 첨가할 수 있다. Allulose is included in the carbonated drink of the present invention at 0.1 to 20% by weight, preferably 0.5 to 15% by weight, more preferably 0.5 to 10% by weight, based on 100% of the total weight of solids of the carbonated drink. Can be. For example, the allulose syrup may be added to the carbonated drink of the present invention.
본 발명의 탄산드링크에 포함되는 고감미감미료는 아스파탐,
아세설팜칼륨 , 사이클라민산 나트륨 , 사카린 나트륨 , 수크랄로스, 스테비아 감미료(예를 들어 , 스테비올 배당체, 효소처리 스테비아), 둘신 , 타우마틴 , 토마틴, 네오탐, 레바우디오사이드(예를 들어, 레바우디오사이드 A , 레바우디오사이드 D , 및 레바우디오사이드 M) 및 모넬린으로 이루어지는 군으로부터 선택되는 1종 이상일 수 있다. 상기 고감미감미료는 탄산드링크 고형분 총중량 100%를 기준으로 0.0001 내지 0.5 중량%, 바람직하게는 0.001 내지 0.2 중량%로 포함될 수 있다. 고감미감미료, 예를 들어 수크랄로스는 후미에서 단맛이 길게 늘어져 바람직하지 않은 감미질인 단맛끌림(aftert aste)이 발생할 수 있고, 스테비올배당체 또는 효소처리스테비아와 같은 고감미감미료는 후미에 단맛 끌림과 더불어 쓴맛이 발생할 수 있으나, 본 발명의 탄산드링크는 알룰로스를 사용하여 탄산드링크 내 고감미감미료의 후미의 단맛 끌림 및 쓴맛을 마스킹하는 효과가 있다. The high sweetness sweetener included in the carbonated drink of the present invention is aspartame, Potassium acesulfame, sodium cyclate, sodium saccharin, sucralose, stevia sweeteners (e.g. steviol glycosides, enzymatically treated stevia), dulcin, taumatin, tomate, neotam, rebaudioside (e.g. , Rebaudioside A, Rebaudioside D, and Rebaudioside M) and Monelin may be one or more selected from the group consisting of. The high sweetener may be included in 0.0001 to 0.5% by weight, preferably 0.001 to 0.2% by weight based on 100% of the total weight of carbonated drink solids. High sweeteners, such as sucralose, have a long sweetness at the aftertaste, which can lead to undesirable sweetness, an aftert aste. Although this may occur, the carbonated drink of the present invention has the effect of masking the sweetness and bitterness of the aft of the high sweetness sweetener in the carbonated drink using allulose.
또한, 본 발명의 탄산드링크에 포함되는 고감미감미료는, 알룰로스와 함께 사용되어 탄산드링크의 pH 보정시간에 영향을 미칠 수 있으며, 높은 탄산 보유력을 가지는 탄산드링크를 제공할 수 있다. In addition, the high sweetness sweetener included in the carbonated drink of the present invention can be used with allulose to affect the pH correction time of the carbonated drink, it is possible to provide a carbonated drink having a high carbonic acid retention.
또한, 상기 탄산드링크는 알룰로스를 제외한 희소당, 설탕, 과당, 물엿, 포도당, 올리고당, 당알코올 및 덱스트린로 이루어진 군에서 선택된 1종 이상을 추가로 포함할 수 있다. 상기 추가로 혼합되는 1종 이상은 전체 탄산드링크 중량 100%를 기준으로 0.01 내지 2◦중량%, 바람직하게는 0. 1 내지 10중량%로 포함될 수 있다. In addition, the carbonated drink may further include one or more selected from the group consisting of rare sugars, sugars, fructose, syrup, glucose, oligosaccharides, sugar alcohols and dextrins except allulose. One or more of the above-mentioned mixtures may be included in an amount of 0.01 to 2% by weight, preferably 0.01 to 10% by weight, based on 100% by weight of the total carbonated drink.
상기 알룰로스를 제외한 희소당은 타가토스, 알로스 및 알트로오스로 이루어진 군에서 선택된 1종 이상을 포함할 수 있다. 또한 상기 올리고당은, 글루코스, 프락토스, 또는 갈락토스 등의 단당류가 글리코사이드 결합에 의해 탈수 및 축합되어 , 단당류 2개 내지 5개 정도가 결합된 저점도의 당류를 총칭한다. 상기 올리고당은 당질원료에서 얻은 당액을 가공한 것으로 프락토올리고당 , 이소말토올리고당, 갈락토올리고당 , 말토올리고당, 자일로올리고당, 겐티오올리고당 등이 있으며, 올리고당은 원료(기질)의 종류에 따라, 전분질을 이용한 말토 올리고당 또는 이소말토 올리고당, 유당을 이용한 갈락토 올리고당, 및 설탕을 이용한 프락토 올리고당을 사용할 수 있다. The rare saccharides other than the allulose may include at least one selected from the group consisting of tagatose, allose and altrose. In the oligosaccharide, monosaccharides such as glucose, fructose, or galactose are dehydrated and condensed by glycosidic bonds to collectively refer to low-viscosity sugars in which two to five monosaccharides are bound. The oligosaccharide is a processed sugar solution obtained from a saccharide raw material, such as fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylo oligosaccharide, genthio oligosaccharide and the like, oligosaccharides according to the type of raw material (substrate), starch Malto oligosaccharides or isomaltooligosaccharide using, galactos oligosaccharides using lactose, and fructo oligosaccharides using sugar can be used.
상기 당알코올류는 자일리톨, 말티틀, 에리스리톨, 만니롤, 락티톨, 이노시톨 및 솔비톨로 이루어지는 군에서 선택된 1종 이상일 수 있다. 상기
2020/032300 1»(:1^1{2018/009199 The sugar alcohols may be at least one selected from the group consisting of xylitol, maltitol, erythritol, mannitol, lactitol, inositol and sorbitol. remind 2020/032300 1 »(: 1 ^ 1 {2018/009199
식이섬유류는 수용성 식이석유일 수 있으며, 수용성 식이섬유는 폴리덱스트로스, 난소화성말토덱스트린 및 펙틴으로 이루어지는 군에서 선택된 1종 이상일 수 있다. 상기 올리고당류는 프락토올리고당, 이소말토올리고당, 말토올리고당 및 갈락토올리고당으로 이루어지는 군에서 선택된 1종 이상일 수 있다. The dietary fiber may be water-soluble dietary petroleum, and the water-soluble dietary fiber may be at least one selected from the group consisting of polydextrose, indigestible maltodextrin, and pectin. The oligosaccharides may be at least one selected from the group consisting of fructooligosaccharides, isomaltooligosaccharides, maltooligosaccharides and galactooligosaccharides.
본 발명의 탄산드링크는 알코올, 예를 들어 에탄올(에틸알코올)을 추가로 포함할 수 있으며 15°(:를 기준으로 전체 탄산드링크 100 八 를 기준으로 알코올 함량을 0. 1 내지 30 \ \4, 바람직하게는 1 내지 2 /\屬, 더욱 바람직하게는 1 내지 8 비 또는 2.5 내지 6.5 V八 의 범위로 포함할 수 있다. 알코올 함량이 1 V八,% 이상으로 포함되는 경우 상기 탄산드링크는 주세법상주류 범주에 속할 수 있다. The carbonated drink of the present invention may further contain an alcohol, for example ethanol (ethyl alcohol), and the alcohol content is 0.1 to 30 \ \ 4 based on 100 ° C. of all carbonated drinks based on 15 ° (:). Preferably it may be included in the range of 1 to 2 / \ 屬, more preferably 1 to 8 ratio or 2.5 to 6.5 V八. If the alcohol content is included in more than 1 V 八,% the carbonated drinks may fall into the liquor category of liquor tax law.
본 발명의 탄산드링크는 카페인을 포함하지 않는 것을 특징으로 할 수 있다. Carbonated drinks of the present invention may be characterized in that it does not contain caffeine.
또한, 본 발명의 탄산드링크는 과즙, 향료, 색소, 구연산을 제외한 산미제 및 산도조절제로 이루어진 군에서 선택된 1종 이상을 추가로 포함할 수 있다. In addition, the carbonated drink of the present invention may further include one or more selected from the group consisting of acidifying agents and acidity regulators except juice, flavoring, coloring, citric acid.
상기 과즙의 종류는 특별히 한정되지 않지만, 예를 들어, 감귤류 과즙 (오렌지 과즙, 귤 과즙, 그레이프후르츠 과즙, 레몬 과즙, 라임 과즙, 등), 사과 과즙, 포도 과즙, 복숭아 과즙, 열대 과실 과즙 (파인애플, 구아바, 바나나, 망고, 아세로라, 파파야, 패션후르츠 등), 그 외 과실의 과즙 (매실 과즙, 배 과즙, 살구 과즙, 자두 과즙, 베리 과즙, 키위후르츠 과즙 등), 토마토 과즙, 당근 과즙, 딸기 과즙, 멜론 과즙으로 이루어진 군에서 선택된 1종 이상을 포함할 수 있고, 상기 과즙을 2종 이상 혼합하여 사용할 수 있다. The kind of the juice is not particularly limited, but for example, citrus juice (orange juice, tangerine juice, grapefruit juice, lemon juice, lime juice, etc.), apple juice, grape juice, peach juice, tropical fruit juice (pineapple) , Guava, banana, mango, acerola, papaya, passion fruit, etc., and other fruit juices (plum fruit, pear juice, apricot juice, plum juice, berry juice, kiwifruit juice, etc.), tomato juice, carrot juice, strawberry It can include one or more selected from the group consisting of juice, melon juice, can be used by mixing two or more kinds of the juice.
상기 향료는 애플민트향, 모히또향, 라임향, 레몬향, 민트향, 사과향, 포도향, 라즈베리향, 블루베리향, 망고향, 키위향 및 딸기향으로 이루어진 군에서 선택된 1종 이상을 포함할 수 있고, 예를 들어 본 발명의 탄산드링크는 라임향 및 레몬향을 혼합한 라임-레몬향을 포함한 탄산드링크일 수 있다. The flavor may include one or more selected from the group consisting of apple mint, mojito flavor, lime flavor, lemon flavor, mint flavor, apple flavor, grape flavor, raspberry flavor, blueberry flavor, mango flavor, kiwi flavor and strawberry flavor. For example, the carbonated drink of the present invention may be a carbonated drink including a lime-lemon flavor mixed with a lime flavor and a lemon flavor.
상기 색소는 카로티노이드계, 플라보노이드계 , 피롤계 , 퀴논계 천연 색소 및 타르색소로 이루어진 군에서 선택된 1종 이상을 포함할 수 있으나, 이에 한정되지 않는다. . The pigment may include one or more selected from the group consisting of carotenoid-based, flavonoid-based, pyrrole-based, quinone-based natural pigments and tar pigments, but is not limited thereto. .
예를 들어, 상기 타르색소는 화학구조상 아조계 색소, 크산트계 색소,
2020/032300 1»(:1^1{2018/009199 For example, the tar pigment may be azo dyes, xanthate dyes, 2020/032300 1 »(: 1 ^ 1 {2018/009199
트라이페닐메텐인계색소, 인디고이드계 색소 등을 포함할 수 있으며 , 예를 들어 상기 타르색소에는 식용색소녹색 제 3호, 식용색소녹색 제 3호 알루미늄레이크, 식용색소적색 제 2호, 식용색소적색 제 2호 알루미늄레이크, 식용색소적색 제 3호, 식용색소청색 제 1호, 식용색소청색 제 1호 알루미늄레이크, 식용색소청색 제 2호, 식용색소청색 제 2호 알루미늄레이크, 식용색소황색 제 4호, 식용색소황색 제 4호 알루미늄레이크, 식용색소황색 제 5호, 식용색소황색 제 5호 알루미늄레이크, 식용색소적색 제 40호, 식용색소적색 제 40호 알루미늄레이크, 식용색소적색 제 102호, 식용 타르색소 알루미늄 레이크 등이 있다. Triphenylmethene-based pigments, indigoid dyes, and the like. For example, the tar color includes food coloring green No. 3, food coloring green No. 3 aluminum lake, food coloring red No. 2, food coloring red. No. 2 Aluminum Lake, Food Color Red No. 3, Food Color Blue No. 1, Food Color Blue No. 1 Aluminum Lake, Food Color Blue No. 2, Food Color Blue No. 2 Aluminum Lake, Food Color Yellow No. 4 No. 4, Food coloring yellow No. 4 aluminum lake, Food coloring yellow No. 5, Food coloring yellow No. 5 Aluminum lake, Food coloring red No. 40, Food coloring red No. 40 Aluminum lake, Food coloring red No. 102, Edible tar-color aluminum lake.
상기 구연산을 제외한 산미제는 통상적으로 사용되는 다양한 유기산일 수 있으며, 예를 들어, 사과산, 푸마르산, 아세트산, 락트산, 및 타르타르산으로 이루어진 군에서 선택된 1종 이상일 수 있다. The acidulant except citric acid may be a variety of organic acids commonly used, for example, may be one or more selected from the group consisting of malic acid, fumaric acid, acetic acid, lactic acid, and tartaric acid.
상기 산도조절제는 통상적으로 사용되는 산도조절제로서, 예를 들어 구연산삼나트륨 , 구연산나트륨 , 아스코르빈산나트륨 및 글루코노-델타 - 락톤으로 이루어진 군에서 선택된 1종 이상을 포함할 수 있으나 이에 한정되지 않는다. The acidity regulator is a commonly used acidity regulator, for example, may include one or more selected from the group consisting of trisodium citrate, sodium citrate, sodium ascorbate and glucono-delta-lactone, but is not limited thereto. .
본 발명의 또 다른 일 예로서, 알룰로스, 및 고감미감미료를 혼합하는 단계; 및 상기 혼합물에 이산화탄소를 주입하는 단계를 포함하는, 탄산드링크 제조방법을 제공한다. As another example of the invention, the step of mixing allulose, and high sweetener; And it provides a carbonated drink manufacturing method comprising the step of injecting carbon dioxide into the mixture.
상기 탄산드링크에 관한 사항은 탄산드링크 제조방법에 동일하게 적용될 수 있다. The matters related to the carbonated drink may be equally applied to the carbonated drink manufacturing method.
상기 제조방법은 여과, 살균, 탈색 및 냉각 공정으로 이루어진 군에서 선택된 1종 이상의 추가 공정을 포함할 수 있다. 【발명의 효과】 The method may comprise one or more additional processes selected from the group consisting of filtration, sterilization, decolorization and cooling processes. 【Effects of the Invention】
본 발명은 알룰로스를 포함하는 탄산드링크에 관한 것으로서, 탄산이 오랫동안 유지되고 관능적으로 우수한 탄산드링크를 제공할 수 있다. The present invention relates to a carbonated drink containing allulose, and can provide a carbonated drink that is maintained for a long time and is excellent in organoleptic taste.
【발명의 실시를 위한 형태】 [Form for implementation of invention]
하기 예시적인 실시예를 들어 본 발명을 더욱 자세히 설명할 것이나, 본 발명의 보호범위가 하기 실시예로 한정되는 의도는 아니다. 제조예 1. 알룰로스 시럽 제조
2020/032300 1»(:1^1{2018/009199 The present invention will be described in more detail with reference to the following illustrative examples, but the protection scope of the present invention is not intended to be limited to the following examples. Preparation Example 1 Preparation of Allulose Syrup 2020/032300 1 »(: 1 ^ 1 {2018/009199
알룰로스는 한국등록특허 10-16173797에 기재된 제조방법과 실질적으로 동일한 생물학적 방법으로 과당 기질로부터 알룰로스 시럽을 제조하여 40브릭스의 95 중량% 과당으로부터 포도당:과당:알룰로스 :올리고당 = 6 : 67 : 25 : 2인 24~26(\¥八)% 알룰로스 시럽을 수득하였다. Allulose was prepared from allulose syrup from fructose substrate in the same biological method as the preparation method described in Korean Patent No. 10-16173797 to obtain glucose: fructose: allulose: oligosaccharide = 6: 67: 25: 2 to 24 to 26 (\ ¥ 八)% allulose syrup was obtained.
얻어진 알룰로스 시럽을 유색 및 이온 성분 등의 불순물을 제거하기 위해 양이온 교환수지, 음이온 교환수지 및 양이온과 음이온교환수지가 혼합된 수지로 충진된 상온의 컬럼에 시간당 이온교환수지 2배 부피의 속도로 통액시켜 처리하였다. 그 다음, 칼슘 0 2+) 타입의 이온교환수지로 충진된 크로마토그래피를 이용하여 고순도의 알룰로스 분획을 얻었다. 상기 알룰로스 분획을 이온정제 및 농축하여, 당시럽 조성물 고형분 함량 100중량%를 기준으로 알룰로스 95 중량%, 과당 5 중량% 로 구성된 알룰로스 시럽을 제조하였다. In order to remove impurities such as colored and ionic components, the obtained allulose syrup was heated at a rate of twice the volume of ion exchange resin per hour in a column at room temperature filled with a cation exchange resin, an anion exchange resin and a resin mixed with a cation and an anion exchange resin. The solution was passed through. Then, a high purity allulose fraction was obtained using chromatography packed with calcium 0 2+) type ion exchange resin. The allulose fraction was ion-purified and concentrated to prepare an allulose syrup consisting of 95% by weight allulose and 5% by weight fructose based on 100% by weight solids content of the syrup composition.
상기 알룰로스 함량 95중량%의 알룰로스 시럽의 {出, 색가, 전기 전도도를 측정하여 하기 표 1에 나타냈다. The outflow, color value, and electrical conductivity of the allulose syrup having an allulose content of 95% by weight are shown in Table 1 below.
아래 표 2 및 표 3의 배합비( /%4)로, 제조예 1에서 제조된 알룰로스 시럽(삼양사, 알룰로스 함량 95중량%, 7아« 이상) , 수크랄로스, 아세설팜칼륨, 레바우디오사이드
구연산 및 레몬라임향과 정제수를 혼합하여 드링크 시럽액을 제조하였다. Allulose syrup (Samyang Co., Allulose content 95% by weight, 7% or more), sucralose, potassium acesulfame potassium, Rebaudio with the blending ratio (/% 4) of Table 2 and Table 3 below side Citric acid, lemon lime flavor, and purified water were mixed to prepare a drink syrup solution.
상기 드링크 시럽액을 탱크에 이관하여 정제수로 볼륨 조정한 후 4 81:의 온도에서 이산화탄소를 ¥2
(탄산드링크 22.比 내에 녹아있는Transfer the drink syrup liquid to the tank, adjust the volume with purified water, and then add carbon dioxide at a temperature of 4 81 : ¥ 2 (Melting in carbonated drinks 22. 比
【표 2】 Table 2
【표 3】 Table 3
제조예 1에서 제조된 알룰로스 시럽을 포함하여, 아래 표 4의 배합비 (w/w%)로, 수크랄로스, 아세설팜칼륨, 30% 에탄올수용액, 구연산, 자목농축액, 및 자몽향과 정제수를 혼합하여 드링크 시럽액을 제조하였다. 상기 드링크 시럽액을 탱크에 이관하여 정제수로 볼륨 조정한 후 4~8°C의 온도에서 이산화탄소를 C02 volume 3.5 4.0으로 주입하였다. Including the allulose syrup prepared in Preparation Example 1, a mixture of sucralose, acesulfame potassium, 30% ethanol aqueous solution, citric acid, tree concentrate, and grapefruit flavor and purified water were mixed in the blending ratio (w / w%) of Table 4 below. Drinking syrup liquid was prepared. The drink syrup solution was transferred to a tank to adjust the volume with purified water, and carbon dioxide was injected into the C0 2 volume 3.5 4.0 at a temperature of 4-8 ° C.
【표 4】 Table 4
2020/032300 1»(:1^1{2018/009199
비교예 1 및 2 2020/032300 1 »(: 1 ^ 1 {2018/009199 Comparative Examples 1 and 2
실시예 1과 실질적으로 동일한 방법으로 탄산드링크를 제조하되, 알룰로스를 포함하지 않고 고감미감미료로서 , 수크랄로스, 아세설팜칼륨 또는 레바우디오사이드 /V만을 포함하는 탄산드링크를 하기 표 5의 조성으로 각각 제조하였다. To prepare a carbonated drink in substantially the same manner as in Example 1, as a high sweetener without containing allulose, a carbonated drink containing only sucralose, acesulfame potassium or rebaudioside / V composition of Table 5 Were prepared respectively.
【표 5】 Table 5
탄산 주입 전 조성물의 卵 및 탄산주입 후 조성물의 如를 각각 측정한 결과를 아래 표에 나타내었다. 아래 결과에서 확인할 수 있듯 탄산 주입에 따라 가 약 2.6에서 약 卵2.9까지 상승하였음을 확인할 수 있었다. The results of the measurement of the composition of the composition before the carbonic acid injection and the composition of the composition after the carbonic acid injection are shown in the following table. As can be seen from the results below, it was confirmed that was increased from about 2.6 to about 2.9 by the injection of carbonic acid.
【표 6】 Table 6
실시예 1 내지 10 및 비교예 1 내지 2의 탄산드링크에서 드링크 내 탄산을 유지하는 정도를 측정하기 위하여, 제조된 탄산드링크를 25公에서 10아,으로 교반하면서 가 2.6까지 떨어지는데 걸리는 시간(초)를 측정하여 탄산이 기화되는 속도를 예측하였다. 아래 때 보정시간은, 탄산드링크를 251:의 온도에서 10아, 으로 교반하는 경우 卵 2.6이 되는 데까지 소요되는 시간을 변화 값으로 나누어 산출 된 값으로서, 아래 수학식 1로 산출된 값이다. In order to measure the degree of maintaining carbonic acid in the drink in the carbonated drinks of Examples 1 to 10 and Comparative Examples 1 and 2, the time taken to drop to 2.6 while stirring the prepared carbonated drinks from 25 to 10 o, Was measured to predict the rate at which carbonic acid was vaporized. In the following time, the correction time is calculated by dividing the time required for the carbonated drink to be 2.6 when the carbonated drink is stirred at a temperature of 251: to 변화 2.6 by the change value.
會교狀전탄산드 ¾크의 vE VE of cross-cutting carbon sand
(단, 0 > 2.6이다.) (Where 0> 2.6)
【표 7】 Table 7
상기 결과에서 확인할 수 있는 것과 같이, 알룰로스를 포함하는 탄산드링크 조성에서 탄산을 더욱 오랫동안 유지한다는 점을 확인할 수 있었으며, 특히 알룰로스 함량이 증가함에 따라 탄산을 유지하는 효과가 더욱증가함을 확인하였다. 실험예 2. 관능평가 As can be seen from the above results, it was confirmed that the carbonic acid drink composition containing allulose to maintain the carbonic acid for a longer time, in particular, the effect of maintaining the carbonic acid increases as the content of allulose increases. . Experimental Example 2. Sensory Evaluation
실시예 1 내지 10 및 비교예 1 내지 2의 탄산드링크에 대하여, 제조 직후 및 제조후 공기 중에 1시간 방치하여 탄산을 일부 기화 시킨 후에 각 드링크에 대한관능평가를 실시하였다. 향, 단맛, 신맛, 바디감, 청량감, 단맛 끌림, 후미 쓴맛 및 전반적 만족도의 평가 항목에 대하여 하기 평가 기준에 따라 평가하였으며, 그 평가결과를 아래 표에 나타냈다. 20~50대의 성인 남녀 패널 14명을 대상으로 5점 척도법으로 관능평가를수행하였다. [평가기준] The carbonated drinks of Examples 1 to 10 and Comparative Examples 1 and 2 were subjected to sensory evaluation for each drink after being left in the air for 1 hour immediately after preparation and after the preparation to partially evaporate the carbonic acid. The evaluation items of fragrance, sweetness, sourness, body feeling, coolness, sweetness attraction, bitter bitterness and overall satisfaction were evaluated according to the following evaluation criteria, and the evaluation results are shown in the following table. The sensory evaluation was performed on 14 adult males and females in their 20s to 50s using the 5-point scale method. [Evaluation standard]
향: 향강도 매우낮다(0점)-향강도 매우강하다(5점) Fragrance: Very strong fragrance (0 points)-Strong fragrance (5 points)
단맛: 단맛이 전혀 없다(0점)-단맛이 매우강하다(5점) Sweetness: No sweetness at all (0 points)-Very sweet (5 points)
신맛: 신맛이 전혀 없다(0점)-신맛이 매우강하다(5점) Sour: No sour taste (0 points)-Very sour (5 points)
바디 감: 바디감이 전혀 없다(0점)-바디감이 매우크다(5점) 청량감: 청량감이 전혀 없다(0점)-청량감이 매우크다(5점) Body feeling: No body feeling (0 points)-Very large body feeling (5 points) Cooling feeling: No refreshing feeling (0 points)-Very cool feeling (5 points)
단맛 끌림: 고감미감미료의 단맛 끌림이 전혀 없다(0점)- 고감미감미료의 단맛끌림이 매우 길다(5점) Sweetness attraction: No sweetness attraction of high sweetener (0 point)-Very sweetness of high sweetener is very long (5 points)
후미의 쓴맛: 쓴맛이 전혀 없다(0점)-쓴맛이 매우크다(5점) 제조 직후 41:에서 탄산드링크의 관능평가결과를 아래 표 8에
2020/032300 1»(:1^1{2018/009199 The bitter taste of the aftertaste: no bitter taste (0 points)-very bitter taste (5 points) The sensory evaluation results of carbonated drinks at 41: immediately after manufacture are shown in Table 8 below. 2020/032300 1 »(: 1 ^ 1 {2018/009199
나타내었으며, 제조 후 41:에서 공기 중에 1시간 방치하여 탄산을 일부 기화시킨 후 관능평가한 결과를 아래 표 9에 나타내었다. The result of sensory evaluation after partially evaporating the carbonic acid by leaving it in air at 41: for 1 hour after the preparation is shown in Table 9 below.
【표 8】 Table 8
상기 결과에서 확인할 수 있듯이, 과당 또는 포도당의 당류를 포함하지 않음에도 단맛이 우수할 뿐 아니라, 알룰로스를 사용함에 따라 고감미감미료의 청량감 또는 바디감을 증진시켰을 뿐 아니라, 고감미감미료 특유의 후미와 단맛 끌림을 개선한 것을 확인할 수 있었다.
As can be seen from the above results, not only does not contain fructose or glucose saccharides, but also has excellent sweetness, and the use of allulose not only enhances the sweetness or body feel of the high sweetness sweetener, It was confirmed that the sweet attraction was improved.
Claims
【청구항 1】 [Claim 1]
이산화탄소, 알룰로스 및 고감미감미료를 포함하는, 탄산드링크. Carbonated drinks, including carbon dioxide, allulose and high sweeteners.
【청구항 2] [Claim 2]
제 1항에 있어서 , 상기 탄산드링크의 如는 2.8 내지 4.0인, 탄산드링크. The carbonated drink according to claim 1, wherein the carbonate of the carbonated drink is 2.8 to 4.0.
【청구항 3] [Claim 3]
제 1항에 있어서, 제 2항에 있어서, 상기 탄산드링크를 251:의 온도에서 10아 로 교반하는 경우 탄산드링크의 如가 2.6이 되기까지 걸리는 시간이 1,300초 내지 2, 000초인, 탄산드링크. The carbonated drink according to claim 1, wherein the time taken for the carbonate of the carbonated drink to reach 2.6 when the carbonated drink is stirred at a temperature of 251: 10 is 1,300 seconds to 2,000 seconds.
【청구항 4] [Claim 4]
제 1항에 있어서, 하기 수학식 1에 의한
보정시간이 3,700 내지 6, 000초인, 탄산드링크 The method according to claim 1, wherein Carbonated drinks with a calibration time of 3,700 to 6, 000 seconds
[수학식 1] 班보 ¾시간(초) = 세 沈 ¾레서 1(]的!® I으로
.表까지 걸:리는 4간 ^초 ñ: [Equation 1] Completion ¾ hours (seconds) = 3 沈 ¾ Lesser 1 () 4 seconds to walk to. 表 ñ:
¾= 교반전 탄#드팃크의 棟 ¾ = the strength of the carbonized shank before stirring
(단, ¾ > 2.6이다.) (Where ¾> 2.6)
【청구항 5】 [Claim 5]
제 1항에 있어서, 상기 알룰로스는 시럽 또는 분말 형태로 첨가되는 것인, 탄산드링크. , The carbonated drink of claim 1, wherein the allulose is added in syrup or powder form. ,
【청구항 6】 [Claim 6]
제 5항에 있어서, 상기 알룰로스는 전체 탄산드링크의 고형분 중량 100%를 기준으로 0.1 내지 20 중량%으로 포함된 것인, 탄산드링크. According to claim 5, The allulose is 0.1 to 20% by weight based on 100% by weight of solids of the total carbonated drink, carbonated drink.
【청구항 71 [Claim 71
저 11항에 있어서 , 상기 고감미감미료는 아스파탐, 아세설팜칼륨, 사이클라민산 나트륨, 사카린 나트륨, 수크랄로스, 스테비아 감미료, 둘신, 타우마틴, 토마틴, 네오탐, 레바우디오사이드 및 모넬린으로 이루어지는 군으로부터 선택되는 1종 이상인, 탄산드링크. 12. The method of claim 11, wherein the high sweetener is aspartame, acesulfame potassium, sodium cyclate, sodium saccharin, sucralose, stevia sweetener, ducin, taumatin, tomate, neotam, rebaudioside and monelin. Carbonated drinks, which are at least one selected from the group consisting of:
【청구항 8] [Claim 8]
저 11항에 있어서, 상기 고감미감미료는 전체 탄산드링크 중량 100%를
2020/032300 1»(:1^1{2018/009199 12. The method of claim 11, wherein the high sweetness sweetener is 100% by weight of total carbonated drinks 2020/032300 1 »(: 1 ^ 1 {2018/009199
기준으로 0.0001 내지 0.5 중량%으로 포함된 것인, 탄산드링크. It is included in 0.0001 to 0.5% by weight, carbonated drinks.
【청구항 9] [Claim 9]
제 1항에 있어서, 구연산 및 알코올로 이루어지는 군으로부터 1종 이상을 추가로 포함하는, 탄산드링크. The carbonated drink of Claim 1 which further contains 1 or more types from the group which consists of citric acid and alcohol.
【청구항 10】 [Claim 10]
제 9항에 있어서, 상기 알코올은 0. 1 내지 3( 八 의 농도로 포함되는 것인, 탄산드링크. 10. The carbonated drink according to claim 9, wherein the alcohol is contained at a concentration of 0.1 to 3 (八.
【청구항 11】 [Claim 11]
제 1항에 있어서, 상기 탄산드링크는 알룰로스를 제외한 희소당, 설탕, 과당, 물엿, 포도당, 올리고당, 당알코올, 및 덱스트린으로 이루어진 군에서 선택된 1종 이상의 당류를 추가로 포함하는, 탄산드링크. The carbonated drink according to claim 1, wherein the carbonated drink further comprises one or more sugars selected from the group consisting of rare sugars, sugars, fructose, syrup, glucose, oligosaccharides, sugar alcohols, and dextrins excluding allulose.
【청구항 12】 [Claim 12]
제 11항에 있어서. 상기 추가된 당류는 탄산드링크 총 중량 100%를 기준으로 0.01 내지 20중량%으로 포함된 것인, 탄산드링크. The method of claim 11. Wherein the added sugar is based on 100% by weight of the total carbonated drink will be included in 0.01 to 20% by weight, carbonated drink.
【청구항 13】 [Claim 13]
제 1항에 있어서, 상기 탄산드링크는 과즙, 향료, 색소 및 산도조절제로 이루어진 군에서 선택된 1종 이상을 추가로 포함하는, 탄산드링크. The carbonated drink according to claim 1, wherein the carbonated drink further comprises one or more selected from the group consisting of fruit juices, perfumes, pigments, and acidity regulators.
【청구항 14】 [Claim 14]
제 13항에 있어서, 상기 향료는 애플민트향, 모히또향, 라임향, 레몬향, 민트향, 사과향, 포도향, 라즈베리향, 블루베리향, 망고향, 키위향 및 딸기향으로 이루어진 군에서 선택된 1종 이상인, 탄산드링크. The method of claim 13, wherein the flavor is selected from the group consisting of apple mint, mojito flavor, lime flavor, lemon flavor, mint flavor, apple flavor, grape flavor, raspberry flavor, blueberry flavor, mango flavor, kiwi flavor and strawberry flavor One or more kinds of carbonated drinks.
【청구항 15】 [Claim 15]
제 1항에 있어서, 상기 탄산드링크는 레몬-라임향 탄산드링크인, 탄산드링크. The carbonated drink of claim 1, wherein the carbonated drink is a lemon-lime flavored carbonated drink.
【청구항 16】 [Claim 16]
제 1항에 있어서, 상기 탄산드링크는 무카페인 탄산드링크인 것을 특징으로 하는, 탄산드링크. The carbonated drink according to claim 1, wherein the carbonated drink is caffeine free carbonated drink.
【청구항 17】 [Claim 17]
제 16항에 있어서, 상기 탄산드링크는 무설탕 탄산드링크인 것을 특징으로 하는, 탄산드링크. 17. The carbonated drink according to claim 16, wherein the carbonated drink is sugar-free carbonated drink.
【청구항 18】 [Claim 18]
알룰로스 및 고감미감미료를 혼합하는 단계; 및 상기 혼합물에
2020/032300 1»(:1/10公018/009199 Mixing allulose and high sweetener; And in the mixture 2020/032300 1 »(: 1/10 公 018/009199
이산화탄소를 주입하는 단계를 포함하는, 탄산드링크 제조방법
Carbonated drink manufacturing method comprising the step of injecting carbon dioxide
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/KR2018/009199 WO2020032300A1 (en) | 2018-08-10 | 2018-08-10 | Carbonated drink |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/KR2018/009199 WO2020032300A1 (en) | 2018-08-10 | 2018-08-10 | Carbonated drink |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2020032300A1 true WO2020032300A1 (en) | 2020-02-13 |
Family
ID=69414265
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2018/009199 WO2020032300A1 (en) | 2018-08-10 | 2018-08-10 | Carbonated drink |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2020032300A1 (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4324761B2 (en) * | 2001-02-27 | 2009-09-02 | 三栄源エフ・エフ・アイ株式会社 | Carbonated drink |
JP5774310B2 (en) * | 2008-09-29 | 2015-09-09 | サントリー食品インターナショナル株式会社 | Carbonated beverage and method for producing carbonated beverage |
KR20150127155A (en) * | 2013-03-14 | 2015-11-16 | 더 코카콜라 컴파니 | Beverages containing rare sugars |
KR20160089551A (en) * | 2013-11-22 | 2016-07-27 | 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 | Food and beverage products comprising allulose (psicose) |
KR20180038979A (en) * | 2016-10-07 | 2018-04-17 | 씨제이제일제당 (주) | Aerated water comprising allulose and methods for preparing the same |
KR20180138089A (en) * | 2017-06-20 | 2018-12-28 | 주식회사 삼양사 | Carbonated drink |
-
2018
- 2018-08-10 WO PCT/KR2018/009199 patent/WO2020032300A1/en active Application Filing
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4324761B2 (en) * | 2001-02-27 | 2009-09-02 | 三栄源エフ・エフ・アイ株式会社 | Carbonated drink |
JP5774310B2 (en) * | 2008-09-29 | 2015-09-09 | サントリー食品インターナショナル株式会社 | Carbonated beverage and method for producing carbonated beverage |
KR20150127155A (en) * | 2013-03-14 | 2015-11-16 | 더 코카콜라 컴파니 | Beverages containing rare sugars |
KR20160089551A (en) * | 2013-11-22 | 2016-07-27 | 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 | Food and beverage products comprising allulose (psicose) |
KR20180038979A (en) * | 2016-10-07 | 2018-04-17 | 씨제이제일제당 (주) | Aerated water comprising allulose and methods for preparing the same |
KR20180138089A (en) * | 2017-06-20 | 2018-12-28 | 주식회사 삼양사 | Carbonated drink |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6109353B1 (en) | Beverage, method for producing beverage, and method for suppressing foaming of beverage | |
KR101976111B1 (en) | Fruit-vegetable drink | |
JP7493020B2 (en) | Nutrition Drink | |
KR101874928B1 (en) | Low Calorie Coffee Drink Composition | |
US20220015396A1 (en) | Effervescent beverage having improved taste qualities of sugar and sweetener | |
EP3892111A1 (en) | Effervescent beverage in which quality of taste resulting from sugars and sweeteners is improved | |
JP5498154B2 (en) | Alcoholic beverage base with improved taste | |
JP5357744B2 (en) | Alcoholic beverage with improved taste | |
JP6841584B2 (en) | Citrus flavored non-alcoholic beverage | |
AU2019417673A1 (en) | Effervescent beverage having foam retention properties and method for improving foam retention properties of effervescent beverage | |
WO2016092914A1 (en) | Citrus-flavored nonalcoholic beverage | |
WO2020032300A1 (en) | Carbonated drink | |
JP2017123863A (en) | Beverage, manufacturing method of beverage and method for suppressing foaming of beverage | |
KR20180138089A (en) | Carbonated drink | |
JP6898406B2 (en) | Citrus flavored non-alcoholic beverage | |
JP7199539B2 (en) | Fruit and vegetable drink | |
AU2021299551A1 (en) | Alcoholic carbonated beverages with improved taste | |
JP2024074956A (en) | Carbonated alcoholic beverage and method for improving the taste and flavor of carbonated alcoholic beverage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 18929526 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 18929526 Country of ref document: EP Kind code of ref document: A1 |