WO2020116634A1 - 糖および甘味料の呈する味質が改善したフレーバーウォーター - Google Patents
糖および甘味料の呈する味質が改善したフレーバーウォーター Download PDFInfo
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- WO2020116634A1 WO2020116634A1 PCT/JP2019/047897 JP2019047897W WO2020116634A1 WO 2020116634 A1 WO2020116634 A1 WO 2020116634A1 JP 2019047897 W JP2019047897 W JP 2019047897W WO 2020116634 A1 WO2020116634 A1 WO 2020116634A1
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- WIPO (PCT)
- Prior art keywords
- calcium
- potassium
- sodium
- less
- rebaudioside
- Prior art date
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 268
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 182
- 235000019634 flavors Nutrition 0.000 title claims abstract description 182
- 235000000346 sugar Nutrition 0.000 title claims abstract description 119
- 235000003599 food sweetener Nutrition 0.000 title claims description 43
- 239000003765 sweetening agent Substances 0.000 title claims description 43
- 235000019640 taste Nutrition 0.000 title description 66
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 136
- 239000011575 calcium Substances 0.000 claims abstract description 136
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 134
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 133
- 239000011591 potassium Substances 0.000 claims abstract description 132
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 132
- 239000011734 sodium Substances 0.000 claims abstract description 128
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 126
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 126
- RPYRMTHVSUWHSV-CUZJHZIBSA-N rebaudioside D Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RPYRMTHVSUWHSV-CUZJHZIBSA-N 0.000 claims abstract description 114
- 239000008123 high-intensity sweetener Substances 0.000 claims abstract description 81
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims abstract description 81
- 239000000284 extract Substances 0.000 claims abstract description 63
- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 claims abstract description 48
- GHBNZZJYBXQAHG-KUVSNLSMSA-N (2r,3r,4s,5s,6r)-2-[[(2r,3s,4s,5r,6r)-6-[[(3s,8s,9r,10r,11r,13r,14s,17r)-17-[(2r,5r)-5-[(2s,3r,4s,5s,6r)-4,5-dihydroxy-3-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-6-[[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H](CC[C@@H](C)[C@@H]1[C@]2(C[C@@H](O)[C@@]3(C)[C@H]4C(C([C@@H](O[C@H]5[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]6[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O6)O)O5)O)CC4)(C)C)=CC[C@H]3[C@]2(C)CC1)C)C(C)(C)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GHBNZZJYBXQAHG-KUVSNLSMSA-N 0.000 claims abstract description 41
- TVJXHJAWHUMLLG-UHFFFAOYSA-N mogroside V Natural products CC(CCC(OC1OC(COC2OC(CO)C(O)C(O)C2OC3OC(CO)C(O)C(O)C3O)C(O)C(O)C1O)C(C)(C)O)C4CCC5(C)C6CC=C7C(CCC(OC8OC(COC9OC(CO)C(O)C(O)C9O)C(O)C(O)C8O)C7(C)C)C6(C)C(O)CC45C TVJXHJAWHUMLLG-UHFFFAOYSA-N 0.000 claims abstract description 41
- 229930188195 rebaudioside Natural products 0.000 claims abstract description 24
- RLLCWNUIHGPAJY-RYBZXKSASA-N Rebaudioside E Natural products O=C(O[C@H]1[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)[C@@H](O)[C@@H](O)[C@H](CO)O1)[C@]1(C)[C@@H]2[C@@](C)([C@@H]3[C@@]4(CC(=C)[C@@](O[C@@H]5[C@@H](O[C@@H]6[C@@H](O)[C@H](O)[C@@H](O)[C@H](CO)O6)[C@H](O)[C@@H](O)[C@H](CO)O5)(C4)CC3)CC2)CCC1 RLLCWNUIHGPAJY-RYBZXKSASA-N 0.000 claims abstract description 13
- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 claims abstract description 13
- 239000000892 thaumatin Substances 0.000 claims abstract description 11
- 235000010436 thaumatin Nutrition 0.000 claims abstract description 11
- 229960005069 calcium Drugs 0.000 claims description 133
- 229960003975 potassium Drugs 0.000 claims description 132
- 238000000034 method Methods 0.000 claims description 78
- 235000013361 beverage Nutrition 0.000 claims description 58
- 229930006000 Sucrose Natural products 0.000 claims description 50
- 239000005720 sucrose Substances 0.000 claims description 50
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 49
- 235000013399 edible fruits Nutrition 0.000 claims description 45
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 35
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 30
- 239000008103 glucose Substances 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 23
- 239000012141 concentrate Substances 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 20
- 229920001542 oligosaccharide Polymers 0.000 claims description 20
- 150000002482 oligosaccharides Chemical class 0.000 claims description 20
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 19
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 18
- 229930091371 Fructose Natural products 0.000 claims description 18
- 239000005715 Fructose Substances 0.000 claims description 18
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 18
- 239000001110 calcium chloride Substances 0.000 claims description 18
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 18
- 229960002713 calcium chloride Drugs 0.000 claims description 18
- 235000011148 calcium chloride Nutrition 0.000 claims description 18
- 239000001103 potassium chloride Substances 0.000 claims description 18
- 235000011164 potassium chloride Nutrition 0.000 claims description 18
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 17
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 17
- 229960002816 potassium chloride Drugs 0.000 claims description 17
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 16
- 239000008101 lactose Substances 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 238000002835 absorbance Methods 0.000 claims description 12
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 12
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 claims description 12
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 11
- 235000010413 sodium alginate Nutrition 0.000 claims description 11
- 239000000661 sodium alginate Substances 0.000 claims description 11
- 229940005550 sodium alginate Drugs 0.000 claims description 11
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical group OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 8
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- 230000002708 enhancing effect Effects 0.000 claims description 8
- 239000007789 gas Substances 0.000 claims description 8
- SHWNNYZBHZIQQV-UHFFFAOYSA-J EDTA monocalcium diisodium salt Chemical compound [Na+].[Na+].[Ca+2].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O SHWNNYZBHZIQQV-UHFFFAOYSA-J 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- KQMCGGGTJKNIMC-UHFFFAOYSA-N 2-hydroxy-3-propyl-2h-furan-5-one Chemical compound CCCC1=CC(=O)OC1O KQMCGGGTJKNIMC-UHFFFAOYSA-N 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 6
- XWNSFEAWWGGSKJ-UHFFFAOYSA-N 4-acetyl-4-methylheptanedinitrile Chemical compound N#CCCC(C)(C(=O)C)CCC#N XWNSFEAWWGGSKJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000001736 Calcium glycerylphosphate Substances 0.000 claims description 6
- 102000011632 Caseins Human genes 0.000 claims description 6
- 108010076119 Caseins Proteins 0.000 claims description 6
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 6
- 239000004153 Potassium bromate Substances 0.000 claims description 6
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 claims description 6
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 6
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 6
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 claims description 6
- 235000011092 calcium acetate Nutrition 0.000 claims description 6
- 239000001639 calcium acetate Substances 0.000 claims description 6
- 229960005147 calcium acetate Drugs 0.000 claims description 6
- 235000010410 calcium alginate Nutrition 0.000 claims description 6
- 239000000648 calcium alginate Substances 0.000 claims description 6
- 229960002681 calcium alginate Drugs 0.000 claims description 6
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 6
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- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 6
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- 229960004256 calcium citrate Drugs 0.000 claims description 6
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 6
- 239000001201 calcium disodium ethylene diamine tetra-acetate Substances 0.000 claims description 6
- 235000011188 calcium disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 6
- 239000000279 calcium ferrocyanide Substances 0.000 claims description 6
- 235000012251 calcium ferrocyanide Nutrition 0.000 claims description 6
- 239000004227 calcium gluconate Substances 0.000 claims description 6
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- UHHRFSOMMCWGSO-UHFFFAOYSA-L calcium glycerophosphate Chemical compound [Ca+2].OCC(CO)OP([O-])([O-])=O UHHRFSOMMCWGSO-UHFFFAOYSA-L 0.000 claims description 6
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- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 6
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- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000292 calcium oxide Substances 0.000 claims description 6
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 6
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- 229960002079 calcium pantothenate Drugs 0.000 claims description 6
- 239000001506 calcium phosphate Substances 0.000 claims description 6
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 6
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- MCFVRESNTICQSJ-RJNTXXOISA-L calcium sorbate Chemical compound [Ca+2].C\C=C\C=C\C([O-])=O.C\C=C\C=C\C([O-])=O MCFVRESNTICQSJ-RJNTXXOISA-L 0.000 claims description 6
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- 239000004303 calcium sorbate Substances 0.000 claims description 6
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims description 6
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- 229940078456 calcium stearate Drugs 0.000 claims description 6
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 claims description 6
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- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 6
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 6
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 claims description 6
- VEJCUEBBRSCJRP-UHFFFAOYSA-L calcium;hydron;phosphonato phosphate Chemical compound [Ca+2].OP(O)(=O)OP([O-])([O-])=O VEJCUEBBRSCJRP-UHFFFAOYSA-L 0.000 claims description 6
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- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical compound [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- QFVOYBUQQBFCRH-VQSWZGCSSA-N steviol Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)CC1)C[C@H]2[C@@]2(C)[C@H]1[C@](C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-VQSWZGCSSA-N 0.000 description 1
- 229940032084 steviol Drugs 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 210000000225 synapse Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000001226 triphosphate Substances 0.000 description 1
- 235000011178 triphosphate Nutrition 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-N triphosphoric acid Chemical compound OP(O)(=O)OP(O)(=O)OP(O)(O)=O UNXRWKVEANCORM-UHFFFAOYSA-N 0.000 description 1
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to flavor water with improved taste qualities exhibited by sugar and sweeteners, and a method for producing the flavor water.
- the taste receptors that receive tastes are called taste buds, and are present in a wide variety of fungiform papillae centered around the tip of the tongue, circumvallate papillae and foliate papillae that exist in a limited area behind the tongue.
- the taste bud is a cell aggregate composed of cells called elongated taste cells and basal cells. Taste cells emit fine hairs toward the lingual surface, and at the bottom of the cell form taste nerve fibers and synapses that invade taste buds, and the taste we normally feel is sent to the brain via the taste nerve and recognized as taste information.
- T1R2 and T1R3 are known as sweet taste receptors. It has been reported that T1R2 and T1R3 form a heterodimer (Non-Patent Documents 1 to 3).
- Non-Patent Document 4 As an example of the contrasting effect, which is one of the interaction of tastes, it has long been known that sweetness increases when salt is added to soup powder. There is an example that reports the interaction between saltiness and sweetness focusing on this phenomenon, but the interaction between sweetness and saltiness has a somewhat strong sweetness (15% solution) and a relatively high salt concentration (0.1-0.2%). It has been concluded that it is necessary (Non-Patent Document 4).
- the present inventors have added not only natural sugars but also specific high-intensity sweeteners, and by adding low-concentration sodium and low-concentration potassium and/or calcium, natural sugars and specific high-intensity sweeteners have been added. For the first time, it succeeded in increasing the sweetness and improving the taste quality based on the combination of ingredients. It was unexpected that the effect of improving the taste was synergistically improved by adding a specific amount of sodium and/or a specific amount of potassium and/or calcium.
- the present invention is as follows. [1] (A) An amount of natural sugar equivalent to sweetness intensity X1, (B) a sweetener having a high sweetness of an amount equivalent to sweetness intensity X2, (C) less than 40 mg/100 ml sodium, and (d) less than 70 mg/100 ml potassium and/or less than 70 mg/100 ml calcium,
- the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Rakan fruit extract, mogroside V and thaumatin, Flavored water with 0.1 ⁇ (X1+X2) ⁇ 20.
- the flavor water according to any one of the above [1] to [6], wherein the flavor water has a carbon dioxide gas pressure at 20° C. of less than 1.0 kgf/cm 2 .
- the natural sugar is at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose and combinations thereof, [1] to [7] above. ] The flavored water of any one of these.
- the high-intensity sweetener b1 is at least one selected from the group consisting of rebaudioside M, rebaudioside D, Rakan fruit extract, mogroside V, and combinations thereof, any one of the above [1] to [8] Flavored water described in.
- the sodium is sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanate, glucone.
- the potassium is potassium alginate, potassium chloride, potassium citrate, potassium gluconate, potassium L-glutamate, potassium bromate, DL-potassium hydrogen tartrate, potassium L-tartrate, potassium nitrate, potassium hydroxide, potassium sorbate, carbonic acid.
- the calcium is L-ascorbate, calcium alginate, calcium disodium ethylenediaminetetraacetate, calcium chloride, carboxymethyl cellulose calcium, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium L-glutamate, calcium silicate, calcium acetate, Calcium oxide, calcium hydroxide, calcium stearate, calcium stearoyl lactate, calcium sorbate, calcium carbonate, calcium lactate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium ferrocyanide, calcium propionate, 5'-ribonucleotide calcium, [1] to [11] above, which is at least one selected from the group consisting of calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate and mixtures thereof.
- Flavored water [13] [Containing 5 to 35 mg/100 ml of sodium, 0.1 to 60 mg/100 ml of potassium and/or 0.1 to 60 mg/100 ml of calcium, energy of 30 Kcal/100 ml or less, and X1+X2 of 6 or more, [1] ]-The flavored water of any one of [12]. [14] The flavored water according to any one of the above [1] to [13], which is packaged in a container.
- the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Rakan fruit extract, mogroside V and thaumatin, A method for producing flavored water, wherein 0.1 ⁇ (X1+X2) ⁇ 20.
- the natural sugar is at least one selected from the group consisting of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugar, lactose, psicose, allose, tagatose, and combinations thereof, [15] to [21 above. ] The method of any one of.
- the high-intensity sweetener b1 is at least one selected from the group consisting of rebaudioside M, rebaudioside D, Rakan fruit extract, mogroside V, and combinations thereof, [15] to [22] above.
- the sodium is sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanate, glucone.
- the potassium is potassium alginate, potassium chloride, potassium citrate, potassium gluconate, potassium L-glutamate, potassium bromate, DL-potassium hydrogen tartrate, potassium L-tartrate, potassium nitrate, potassium hydroxide, potassium sorbate, carbonic acid.
- the calcium is L-ascorbate, calcium alginate, calcium disodium ethylenediaminetetraacetate, calcium chloride, carboxymethyl cellulose calcium, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium L-glutamate, calcium silicate, calcium acetate, Calcium oxide, calcium hydroxide, calcium stearate, calcium stearoyl lactate, calcium sorbate, calcium carbonate, calcium lactate, calcium pantothenate, calcium dihydrogen pyrophosphate, calcium ferrocyanide, calcium propionate, 5'-ribonucleotide calcium, [15] to [25] above, which is at least one selected from the group consisting of calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate and mixtures thereof.
- Flavored water contains 10 to 30 mg/100 ml of sodium, 0.1 to 60 mg/100 ml of potassium and/or 0.1 to 60 mg/100 ml of calcium, the energy is 30 Kcal/100 ml or less, and X1+X2 is 6 or more.
- the method according to any one of [15] to [26] above.
- flavored water (a) an amount of natural sugar equivalent to sweetness intensity X1, (B) a sweetener having a high sweetness of an amount equivalent to sweetness intensity X2, A method for enhancing sweetness of flavored water, comprising (c) less than 40 mg/100 ml of sodium, and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium.
- the method of the present invention provides a method of increasing the sweetness of flavor water and exhibiting a good taste quality, rather than the simple sweetness obtained by increasing the amounts of natural sugar and high-potency sweetener used. Further, the method of the present invention provides flavored water exhibiting a good taste in which the sweetness is increased by means other than controlling the amounts of sugar and sweetener used.
- the present invention will be described in detail.
- the following embodiments are examples for explaining the present invention and are not intended to limit the present invention only to these embodiments.
- the present invention can be implemented in various forms without departing from the gist thereof.
- All the documents cited in this specification, as well as the publications, patent publications and other patent documents, are incorporated herein by reference.
- the description “the content of the component A is X mg/100 ml” means “the content of the component A is X mg per 100 ml of the beverage”.
- the description “the content of the component B is Yppm” means “the content of the component B is Yppm with respect to the total amount (100% by mass) of the beverage”.
- flavor water of the present invention provides the following flavor water (hereinafter, referred to as “flavor water of the present invention”) as a first aspect.
- A An amount of natural sugar equivalent to sweetness intensity X1
- B a sweetener having a high sweetness of an amount equivalent to sweetness intensity X2,
- C less than 40 mg/100 ml sodium, and
- d less than 70 mg/100 ml potassium and/or less than 70 mg/100 ml calcium
- the high-intensity sweetener is at least one high-intensity sweetener selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Rakan fruit extract, mogroside V and thaumatin. including b1, Flavored water with 0.1 ⁇ (X1+X2) ⁇ 20.
- the flavor water of the present invention exhibits sweetness of sweetness intensity X3 due
- the components exhibiting sweetness are (a) a specific amount of natural sugar and (b) a specific amount of a predetermined high intensity sweetener.
- the sweetness exhibited by the flavored water of the present invention should be, in calculation, the sum of the sweetness intensity when the component (a) is added to the flavored water and the sweetness intensity when the component (b) is added to the flavored water. Is.
- the low levels of (c) sodium and (d) potassium and/or calcium present in the flavor water increase the sweetness exhibited by (a) natural sugars and (b) high-potency sweeteners.
- the flavor water of the present invention exhibits sweetness exceeding the total sweetness intensity.
- the present invention further comprises additional components such as flavors, fruit juices, extracts, acidulants, vitamins, antioxidants, emulsifiers, preservatives, pH adjusters and quality stabilizers. Is meant to be included.
- the flavor water of the present invention does not contain a substance having a sweetness other than the components (a) and (b) as a sweetener.
- the flavored water according to the preferred embodiment of the present invention has the effect of improving the taste quality in addition to the increase in sweetness.
- the effect of eliciting the flavor (flavor) can be confirmed not only by sensory evaluation but also by analysis of the amount of volatilized aroma components by gas chromatography.
- by increasing the addition amount of K and/or Ca instead of Na the flavor of the sparkling beverage can be improved while suppressing an increase in salty taste.
- flavored water is a beverage obtained by adding flavors, fruit juices, extracts and the like to water such as mineral water (including natural mineral water), and is also called near water and has a water-like appearance.
- flavor water is colorless and transparent like water, but has flavor, sweetness and sourness of fruits and the like. It has a refreshing taste so that it can be drunk instead of water, and has the property that it is as easy to drink as water or more.
- the flavors that can be contained in the flavored water of the present invention are not particularly limited, and examples thereof include fruit flavors, citrus flavors, mint flavors, coffee flavors, cocoa flavors, tea flavors (including black tea flavors) and the like.
- the fruit-based flavors include Valensen, which is a fragrance contained in essential oils such as orange, and Linalool, which is a fragrance contained in essential oils of plants such as rosewood, lavender, bergamot, and coriander, and a grapefruit-like scent.
- Valensen which is a fragrance contained in essential oils such as orange
- Linalool which is a fragrance contained in essential oils of plants such as rosewood, lavender, bergamot, and coriander, and a grapefruit-like scent.
- One or more kinds selected from the knots and the like such as d-noot kathons and the like.
- the fruit juice that may be contained in the flavored water of the present invention is not particularly limited, and examples thereof include orange, mandarin orange, lemon, grapefruit, lime, pineapple, strawberry, blueberry, blackcurrant, cranberry, blueberry, guava, banana, acerola, papaya, passion.
- One or more selected from fruits, mangos, apples, grapes, peaches, plums, pears, apricots, plums, melons, kiwifruit, quince and the like can be mentioned.
- these fruit juices such as straight fruit juice and concentrated fruit juice can be used regardless of the production method.
- the concentrated fruit juice may be prepared by either a heating concentration method or a freezing concentration method.
- the fruit juice when using fruit juice, it is preferable to use transparent fruit juice that has been subjected to a clarification treatment in consideration of the influence on the liquid color of the beverage.
- the fruit juice may be decolorized.
- the content of the transparent fruit juice is preferably relative to the total amount (100% by mass) of the flavor water. Is 5.0 mass% or less, more preferably 2.0 mass% or less, still more preferably 1.5 mass% or less, still more preferably 1.0 mass% or less.
- the extracts that may be contained in the flavored water of the present invention are not particularly limited, and examples thereof include algae extract, knot extract, mushroom extract, cereal extract, tea extract, vegetable extract, fruit extract, herb extract, mesophyll extract, and legumes.
- algae extract include algae extract, knot extract, mushroom extract, cereal extract, tea extract, vegetable extract, fruit extract, herb extract, mesophyll extract, and legumes.
- One or more kinds selected from an extract, a seed extract, a yeast extract and the like can be mentioned.
- the absorbance of the flavor water of the present invention at a wavelength of 660 nm is preferably 0.06 or less, more preferably 0.02 or less, still more preferably 0.01 or less.
- the absorbance at a wavelength of 660 nm serves as an index of transparency, and flavor water having an absorbance of 0.06 or less can be said to be a transparent beverage.
- the absorbance at a wavelength of 660 nm can be measured using an ultraviolet-visible spectrophotometer such as UV-1600, UV-1800, UV-1850 (all manufactured by Shimadzu Corporation).
- the ⁇ E value of the transmitted light of the flavor water of the present invention can be 3.5 or less. It can be said that flavored water having a ⁇ E value of transmitted light of 3.5 or less is a colorless beverage.
- the ⁇ E value of transmitted light is a value measured according to JIS Z 8722, and is measured using an ultraviolet-visible spectrophotometer such as ZE2000 (manufactured by Nippon Denshoku Industries Co., Ltd.). be able to.
- the flavored water of the present invention may be a carbonated drink or a non-carbonated drink.
- Carbon dioxide pressure at 20 ° C. flavor water that was carbonated beverages 1.0 ⁇ 5.0kgf / cm 2, 1.0 ⁇ 4.5kgf / cm 2, 1.0 ⁇ 4.0kgf / cm 2, 1.0 ⁇ 3.5kgf / cm 2, 1.0 ⁇ 3.0 kgf / cm 2, 1.0 ⁇ 2.5kgf / cm 2, 1.0 ⁇ 2.0kgf / cm 2, 1.2 ⁇ 5.0kgf / cm 2, 1.2 ⁇ 4.5kgf / cm 2, 1.2 ⁇ 4.0kgf / cm 2, 1.2 ⁇ 3.5kgf / cm 2, 1.2 ⁇ 3.0kgf / cm 2, 1.2 ⁇ 2.5kgf / cm 2, 1.2 ⁇ 2.0kgf / cm 2, 1.5 ⁇ 5.0kgf / cm 2, 1.5 ⁇ 4.5kgf / cm 2, 1.5 ⁇ 4.0kgf / cm 2 , 1.5 to 3.5 kgf/cm 2 , 1.5
- Carbon dioxide pressure at 20 ° C. flavor water that was non-carbonated beverages less than 1.0kgf / cm 2, 0 ⁇ 0.9kgf / cm 2, 0 ⁇ 0.8kgf / cm 2, 0 ⁇ 0.7kgf / cm 2, 0 ⁇ 0.6 kgf / cm 2, 0 ⁇ 0.5kgf / cm 2, 0 ⁇ 0.4kgf / cm 2, 0 ⁇ 0.3kgf / cm 2, 0.1 ⁇ 0.9kgf / cm 2, 0.1 ⁇ 0.8kgf / cm 2, 0.1 ⁇ 0.7kgf / cm 2, 0.1 ⁇ 0.6kgf / cm 2, 0.1 ⁇ 0.5kgf / cm 2, 0.1 ⁇ 0.4kgf / cm 2, 0.1 ⁇ 0.3kgf / cm 2, 0.2 ⁇ 0.9kgf / cm 2, 0.2 ⁇ 0.8kgf / cm 2 , 0.2 ⁇ 0.7kgf / cm 2, 0.2 ⁇ 0.6kgf / cm 2, 0.2 ⁇ 0.5kgf
- the carbon dioxide gas pressure can be measured using a gas volume measuring device such as GVA-500A manufactured by Kyoto Electronics Manufacturing Co., Ltd.
- the sample temperature may be set to 20° C.
- the carbon dioxide pressure may be measured after degassing (snift) in the air in the container and shaking in the gas volume measuring device.
- the form of the flavored water of the present invention is not limited, and for example, it may be in the form of a beverage in which a concentrate is dissolved, or may be in the form of a container-filled flavored water which is packed in a container such as a can or a PET bottle. ..
- the "natural sugar” is represented by the general formula of C m (H 2 O) n (where m and n represent independent natural numbers), and includes a human-digestible D-form carbohydrate, Examples thereof include glucose, sucrose, fructose, maltose, oligosaccharides (eg fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, etc.), isomerized sugars, lactose, psicose, allose, tagatose and combinations thereof.
- sugar derived from fruit juice is also included in natural sugars.
- Examples of combinations of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, and lactose include the following. Specifically, sucrose and isomerized sugar, sucrose and glucose, sucrose and fructose, sucrose and maltose, sucrose and oligosaccharide, sucrose and lactose, isomerized sugar and oligosaccharide, sucrose and psicose, sucrose and isomerized sugar and glucose.
- Sucrose and isomerized sugar and fructose sucrose and isomerized sugar and maltose, sucrose and isomerized sugar and oligosaccharide, sucrose and isomerized sugar and glucose and oligosaccharide, sucrose and glucose and fructose and oligosaccharide, glucose and sucrose and Examples include a combination of fructose, maltose, oligosaccharide, isomerized sugar, lactose, tagatose, and the like.
- ⁇ Since natural sugar has a lot of energy, reducing the amount of natural sugar can greatly reduce the energy (calories) of flavor water.
- INDUSTRIAL APPLICABILITY The present invention suppresses the concentration of natural sugar to a low level and has low energy (that is, low calorie), but the combination of natural sugar, a high-potency sweetener, sodium and potassium and/or calcium has a strong sweetness when ingested. felt. Therefore, the amount of sweetness intensity X1 of natural sugar is preferably an amount that provides energy of 50 Kcal/100 ml or less.
- the energy of the flavor water of the present invention depends on the embodiment, 0 to 50 Kcal/100 ml, 0 to 45 Kcal/100 ml, 0 to 40 Kcal/100 ml, 0 to 35 Kcal/100 ml, 0 to 30 Kcal/100 ml, 0 to 25 Kcal/100 ml, 0 to 22Kcal/100ml, 0-20Kcal/100ml, 0-15Kcal/100ml, 0-10Kcal/100ml, 0-5Kcal/100ml, 5-50Kcal/100ml, 5-45Kcal/100ml, 5-40Kcal/100ml, 5-35Kcal/ 100 ml, 5-30 Kcal/100 ml, 5-25 Kcal/100 ml, 5-20 Kcal/100 ml, 5-15 Kcal/100 ml, 5-10 Kcal/100 ml, 10-50 Kcal/100 ml, 10-45 Kcal/100 ml, 10-40 Kcal/100 ml
- the energy of the flavored water of the present invention is also 0-32Kcal/100ml, 0-24Kcal/100ml, 0-8Kcal/100ml, 0-4Kcal/100ml, 4-32Kcal/100ml, 4-24Kcal/100ml, depending on the embodiment. It may be 4-8 Kcal/100 ml, 8-32 Kcal/100 ml, 8-24 Kcal/100 ml, 24-32 Kcal/100 ml.
- the total calorie of natural sugar and components such as milk is preferably 50 Kcal/100 ml or less.
- X1 of "sweetness intensity X1" is 0 to 0.5, 0 to 1.0, 0 to 1.5, 0 to 2.0, 0 to 2.5, 0 to 3.0, 0 to 3.5, 0 to 4.0, 0 to 4.5, 0 to 5.0, 0-5.5, 0-6.0, 0-6.5, 0-7.0, 0-7.5, 0-8.0, 0-8.25, 0-8.5, 0-8.75, 0-9.0, 0-9.25, 0-9.5, 0- 9.75, 0 to 10.0, 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0,
- X1 is also 0 to 10.5, 0 to 11.0, 0 to 11.5, 0 to 12.0, 0 to 12.5, 0 to 13.0, 0 to 13.5, 0 to 14.0, 0 to 14.5, 0 to 15.0, 0.05 to 10.5, 0.05 to 11.0, 0.05 ⁇ 11.5, 0.05 ⁇ 12.0, 0.05 ⁇ 12.5, 0.05 ⁇ 13.0, 0.05 ⁇ 13.5, 0.05 ⁇ 14.0, 0.05 ⁇ 14.5, 0.05 ⁇ 15.0, 0.1 ⁇ 10.5, 0.1 ⁇ 11.0, 0.1 ⁇ 11.5, 0.1 ⁇ 12.0, 0.1 ⁇ 12.5, 0.1 ⁇ 13.0, 0.1 ⁇ 13.5, 0.1 ⁇ 14.0, 0.1 ⁇ 14.5, 0.1 ⁇ 15.0, 0.5 ⁇ 10.5, 0.5 ⁇ 11.0, 0.5 ⁇ 11.5, 0.5 ⁇ 12.0, 0.5 ⁇ 12.5, 0.5 ⁇ 13.0, 0.5 ⁇ 13.5, 0.5 ⁇ 14.0, 0.5 ⁇ 14.5, 0.5 ⁇
- the amount corresponding to the sweetness intensity X1 of the natural sugar refers to the amount (concentration) at which the sweetness of the sweetness intensity X1 is exhibited under the condition that the natural sugar is dissolved in 20° C. water having the same volume as the flavor water of the present invention.
- the sweetness intensity means the sweetness of a substance.
- the sweetness degree of glucose is 0.6 to 0.7 (center value 0.65).
- the sugar having a wide range of sweetness uses the central value thereof unless otherwise specified.
- the “high-potency sweetener” means a compound having a stronger sweetness than sucrose, and may be a naturally derived compound, a synthetic compound, or a combination of naturally derived compounds and synthetic compounds. High-intensity sweetener in the same amount as sucrose, 5 times or more, 10 times or more, 50 times or more, 100 times or more, 500 times or more, 1000 times or more, 5000 times or more, 10000 times or more, 50000 times more than sucrose. As a result, it has a sweetness of 100,000 times or more.
- the presence of the natural sugar and the high-intensity sweetener in the flavored water of the present invention in terms of weight ratio indicates “natural sugar: high-intensity sweetener”. Is 5:1 to 10:1, 50:1 to 100:1, 50:1 to 200:1, 500:1 to 1000:1, 5000:1 to 10000:1, 50000:1 to 100000:1 ..
- the high intensity sweetener at least one high intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Rakan fruit extract, mogroside V and thaumatin.
- the content of the high intensity sweetener b1 with respect to the total amount (100% by weight) of the high intensity sweetener which is the component (b) is preferably 50% by mass or more, more preferably 60% by mass or more, and further preferably 70% by mass.
- the content is preferably at least mass%, more preferably at least 80 mass%, particularly preferably at least 90 mass%.
- the high-intensity sweetener which is the component (b), may consist essentially of the high-intensity sweetener b1.
- “consisting essentially of the high-intensity sweetener b1” means that it is unavoidable in the process of preparing the high-intensity sweetener b1 (such as purification and biosynthesis of stevia extract and Rakan fruit extract). It means that impurities such as other steviol glycosides and mogrosides contained therein may be contained.
- Rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E may be directly extracted from stevia, or may be obtained by adding glucose to a compound having another structure contained in the stevia extract.
- the Rakan fruit extract as a sweetener is an extract of Rakan fruit containing a sweet substance derived from Rakan fruit, which is approved as a food additive in each country including Japan and is marketed.
- sweet substances derived from Lokhan fruit include mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I.
- Mogroside V is one of the main mogrol glycosides contained in Rakan fruit, and it has been reported that it has high-quality sweetness characteristics similar to those of sucrose, as compared with rebaudioside A. In addition, the sweetness of mogroside V is about 300 times that of sucrose (MurataYet et al.,Nippon Shokuhin Kagaku Kogaku Kaishi Vol.53, No.10, 527-533 (2006)).
- Mogroside V can be obtained by purifying from an extract of Rakan fruit (for example, an alcohol extract of Rakan fruit) by chromatography or the like. Alternatively, mogroside V may be obtained by adding glucose to a compound having another structure contained in the Rakan fruit extract.
- the Rakan fruit extract preferably contains mogroside V, and the ratio thereof is not limited, and is 10% by weight or more, 15% by weight or more, 20% by weight or more, 25% by weight or more, based on the dry weight of the entire Rakan fruit extract. % By weight, 35% by weight, 40% by weight, 45% by weight, 50% by weight or more, 55% by weight or more, 60% by weight or more, 65% by weight or more, 70% by weight or more, 75% by weight or more You can The content of mogroside V can be determined by a known method such as liquid chromatography.
- the Rakan fruit extract is obtained by mixing the fruits of Rakan fruit (Siraitia grosvenorii) with an appropriate solvent (for example, an aqueous solvent such as water, an alcohol solvent such as ethanol or methanol, a water-containing ethanol or a mixed solvent of an alcohol solvent such as water-containing methanol). Etc.) and then optionally subjected to treatments such as degreasing, refining, concentration, drying and the like.
- an appropriate solvent for example, an aqueous solvent such as water, an alcohol solvent such as ethanol or methanol, a water-containing ethanol or a mixed solvent of an alcohol solvent such as water-containing methanol. Etc.
- Mogroside V may be highly pure, for example, having a purity of 80% or more, 85% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96. % Or more, 97% or more, or 98% or more, or the like.
- the higher the purity of the mogroside V obtained by purifying the Rakan fruit extract the less the content of the Rakan fruit extract components other than the Mogroside V.
- Thaumatin is a protein-based sweetener extracted from plants.
- other high-intensity sweetener b2 may be used in combination with the high-intensity sweetener b1 described above.
- specific examples of the other high-intensity sweetener b2 include peptide-based sweeteners such as aspartame, neotame, and aritame; sucrose derivatives such as sucralose; synthetic sweeteners such as acesulfame K, saccharin, advantame, cyclamate, and zultin; Examples include protein-based sweeteners extracted from plants other than thaumatin such as monerin, curculin, and brazein; high-intensity sweeteners other than protein-based sweeteners extracted from plants; taumarin; neohesperidin dihydrochalcone.
- the sucrose derivative is obtained by substituting the OH group or H group of sucrose with another substituent, and examples thereof include a halogen derivative (sucralose) of sucrose, an oxathiazinone dioxide derivative, and a sugar. Examples thereof include alcohol, aldonic acid, and uronic acid.
- high-intensity sweeteners other than protein-based sweeteners extracted from plants include sweeteners present in stevia extracts other than rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, and rebaudioside E; other than mogroside V. And sweeteners present in the extract of licorice; glycosides thereof; and the like. Moreover, monatin, glycyrrhizin, etc. are also mentioned.
- Sweeteners and glycosides present in stevia extracts other than rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, and rebaudioside E include steviol, stevioside, rebaudioside A, rebaudioside B, rebaudioside C and the like.
- Examples of sweeteners and glycosides thereof present in the Rakan fruit extract other than mogroside V include mogroside IV.
- a licorice extract is a glycyrrhizic acid-based ingredient obtained from the roots or rhizomes of laurel liquorice, butterfly licorice or licorice.
- Examples of licorice extract include licorice extract, glycyrrhizin and licorice extract.
- the high-intensity sweetener b1 at least one selected from the group consisting of rebaudioside M, rebaudioside D, Rakan fruit extract, mogroside V and combinations thereof is suitable. Particularly, as the high-intensity sweetener b1, rebaudioside D, rebaudioside M, or a mixture of rebaudioside D and rebaudioside M is suitable.
- Rebaudioside D or Rebaudioside M has few negative aromas such as astringency and metallic taste as seen in Rebaudioside A, has characteristics such as high-quality sweetness, and is expected to be used in food and beverage fields (Japan. Chemistry Journal (5), (1981) 726-735, "Sweet Steat Leaf Sweet Diterpene Glycosides-Synthesis of Rebaudioside-A, -D, -E and Related Glycosides and Correlation between Sweetness and Chemical Structure-,” (Kasai, Kaneda, Tanaka, Yamazaki, Sakamoto, Morimoto, Okada, Kitahata, Furukawa)
- rebaudioside D or rebaudioside M has a lesser taste than rebaudioside A and has a sweetness similar to sucrose.
- Rebaudioside D or rebaudioside M has sweetness about 200 times that of sucrose.
- Examples of the combination of the high intensity sweetener b1 and the combination of the high intensity sweetener b1 and another high intensity sweetener b2 include the following. Specifically, rebaudioside D and rebaudioside M, rebaudioside D and rebaudioside A, rebaudioside M and rebaudioside A, rebaudioside M and mogroside V, rebaudioside D and mogroside V, rebaudioside D and advantame, rebaudioside D and acesulfameside D, rebaudioside D and acesulfame D, Sucralose, rebaudioside M and rebaudioside D and rebaudioside A, rebaudioside M and rebaudioside D and mogroside V, rebaudioside M and rebaudioside D and adventame, rebaudioside M and rebaudioside D and acesulfame K, rebaudioside M and rebaudioside
- rebaudioside D and mogroside V rebaudioside D and rahan fruit extract, rebaudioside M and rahan fruit extract, rebaudioside M and rebaudioside D and rahan fruit extract, rebaudioside A and rebaudioside M and rebaudioside D and rahan fruit extract, rebaudioside A and rebaudioside M and rebaudioside D and rakaneo fruit A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudioside A and rebaudio
- X2 of "sweetness intensity X2" is 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 ⁇ 5.5, 0.5 ⁇ 1.0, 0.5 ⁇ 1.5, 0.5 ⁇ 2.0, 0.5 ⁇ 2.5, 0.5 ⁇ 3.0, 0.5 ⁇ 3.5, 0.5 ⁇ 4.0, 0.5 ⁇ 4.5, 0.5 ⁇ 5.0, 0.5 ⁇ 5.5, 1.0 ⁇ 1.5, 1.0 ⁇ 2.0, 1.0-2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2.0-4.5, 2.0-5.0, 1.0-5.5
- X2 is also 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.5, 0.05 to 9.0, 0.05 to 9.5, 0.05 to 10.0, 0.05 to 10.5, 0.05 to 11.0, 0.05 to 11.5, 0.05 ⁇ 12.0, 0.05 ⁇ 13.0, 0.05 ⁇ 14.0, 0.05 ⁇ 15.0, 0.05 ⁇ 16.0, 0.05 ⁇ 17.0, 0.05 ⁇ 18.0, 0.5 ⁇ 6.0, 0.5 ⁇ 6.5, 0.5 ⁇ 7.0, 0.5 ⁇ 7.5, 0.5 ⁇ 8.0, 0.5 ⁇ 8.5, 0.5 ⁇ 9.0, 0.5 ⁇ 9.5, 0.5 ⁇ 10.0, 0.5 ⁇ 10.5, 0.5 ⁇ 11.0, 0.5 ⁇ 11.5, 0.5 ⁇ 12.0, 0.5 ⁇ 13.0, 0.5 ⁇ 14.0, 0.5 ⁇ 15.0, 0.5 ⁇ 16.0, 0.5 ⁇ 17.0, 0.5-18.0,
- the amount equivalent to the sweetness intensity X2 of the high-potency sweetener refers to the amount that exhibits the sweetness intensity X2 of sweetness under the condition that the high-potency sweetener is dissolved in 20° C. of water having the same volume as the flavor water of the present invention.
- the sweetness intensity here also means the sweetness of the substance.
- sweetness intensity of sucrose per unit concentration Brix is defined as sweetness 1
- sweetness of rebaudioside D is 200 to 250 (center value 225)
- sweetness of rebaudioside M is 200 to 260 (center value 230).
- Rebaudioside N sweetness is 200-250 (center value 225)
- Rebaudioside O sweetness is 200-250 (center value 225)
- Rebaudioside E sweetness is 70-80 (center value 75)
- the degree of sweetness is 110 to 150 (center value 130)
- the degree of sweetness of mogroside V is 240 to 300 (center value 270)
- the degree of sweetness of thaumatin is 2,000.
- the value obtained by multiplying these sweetnesses by the concentration of high-sweetness sweeteners in flavored water is the sweetness of high-sweetness sweeteners. It becomes strength.
- the central value of the high-sweetness sweetener having a wide range of sweetness is used unless otherwise specified.
- the content of the high intensity sweetener may be P2ppm, where P2ppm is the content equivalent to the sweetness intensity X2.
- P2 is 20-550, 25-550, 30-550, 35-550, 40-550, 45-550, 50-550, 55-550, 20-540, 25-540, 30-540, 35 ⁇ 540, 40-540, 45-540, 50-540, 55-540, 20-530, 25-530, 30-530, 35-530, 40-530, 45-530, 50-530, 55-530 , 20-520, 25-520, 30-520, 35-520, 40-520, 45-520, 50-520, 55-520, 20-510, 25-510, 30-510, 35-510, 40 ⁇ 510, 45-510, 50-510, 55-510, 20-505, 25-505, 30-505, 35-505, 40-505, 45-505, 50-505, 55-505, 20-500 , 25-500, 30-500, 35-500, 40-500, 45-500, 50-500, 55-500, 20-4
- P2 is also 1-1500, 1-1200, 5-1200, 1-1000, 5-1000, 10-1000, 1-900, 5-900, 10-900, 15-900, 20-900, 25- 900, 30-900, 35-900, 40-900, 45-900, 50-900, 55-900, 1-800, 5-800, 10-800, 15-800, 20-800, 25-800, 30-800, 35-800, 40-800, 45-800, 50-800, 55-800, 1-700, 5-700, 10-700, 15-700, 20-700, 25-700, 30- 700, 35-700, 40-700, 45-700, 50-700, 55-700, 1-600, 5-600, 10-600, 15-600, 20-600, 25-600, 30-600, 35-600, 40-600, 45-600, 50-600, 55-600, 1-550, 1-540, 1-530, 1-520, 1-510, 1-505, 1-500, 1- 495, 1-490, 5-550, 5-540, 5-530, 5-520, 5-510, 5-505, 5-500, 5-4
- the present invention comprises (c) less than 40 mg/100 ml of sodium, which means that the content of sodium atoms is less than 40 mg/100 ml.
- the content of sodium is 0.1 g/100 ml or more and less than 40 mg/100 ml, 0.1-39 mg/100 ml, 0.1-38 mg/100 ml, 0.1-37 mg/100 ml, 0.1-36 mg/100 ml, 0.1-35 mg/ 100 ml, 0.1-34 mg/100 ml, 0.1-33 mg/100 ml, 0.1-32 mg/100 ml, 0.1-31 mg/100 ml, 0.1-30 mg/100 ml, 0.1-29 mg/100 ml, 0.1-28 mg/100 ml, 0.1-27 mg/100 ml, 0.1 ⁇ 26 mg / 100 ml, 0.1 ⁇ 25 mg / 100 ml, 0.1 ⁇ 24 mg / 100
- the content of sodium is 0.1 to 22 mg/100 ml, 0.1 to 21 mg/100 ml, 1 to 22 mg/100 ml, 1 to 21 mg/100 ml, 4 to 39 mg/100 ml, 4 to 35 mg/100 ml, depending on the embodiment.
- the amount of sodium added to the flavored water is 0.1 g/100 ml or more and less than 40 mg/100 ml, 0.1-39 mg/100 ml, 0.1-38 mg/100 ml, 0.1-37 mg/100 ml, 0.1-35 mg/100 ml, 0.1 ⁇ 30mg/100ml, 0.1-25mg/100ml, 0.1-20mg/100ml, 0.1-19mg/100ml, 0.1-18mg/100ml, 0.1-17mg/100ml, 0.1-16mg/100ml, 0.1-15mg/100ml, 0.1-14mg /100 ml, 0.1 to 13 mg/100 ml, 0.1 to 12 mg/100 ml, 0.1 to 11 mg/100 ml, 0.1 to 10 mg/100 ml, 1 g/100 ml to 40 mg/100 ml, 1 to 39 mg/100 ml, 1 to 38 mg/100 ml, 1 to
- Sodium is not particularly limited in its form as long as it is contained in the flavor water of the present invention in an ingestible state, for example, sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, Sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, sodium alginate, sodium glucoheptanate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate And at least one form selected from the group consisting of a mixture thereof.
- sodium derived therefrom is also included in the sodium contained in the flavored water of the present invention.
- sodium derived from a sodium component used as a preservative eg, sodium benzoate, sodium sulfite, sodium hyposulfite, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
- component (c) is substantially contained in component (c).
- the content of sodium in the beverage can be measured by an atomic absorption method.
- the value calculated from the blending amount may be used.
- the present invention may comprise (d) less than 70 mg/100 ml of potassium, which means that the content of potassium atoms is less than 70 mg/100 ml.
- the content of potassium is 0.1 g/100 ml or more and less than 70 mg/100 ml, 0.1-65 mg/100 ml, 0.1-60 mg/100 ml, 0.1-55 mg/100 ml, 0.1-50 mg/100 ml, 0.1-45 mg/ 100 ml, 0.1-40 mg/100 ml, 0.1-35 mg/100 ml, 0.1-30 mg/100 ml, 0.1-25 mg/100 ml, 0.1-20 mg/100 ml, 0.1-19 mg/100 ml, 0.1-18 mg/100 ml, 0.1-17 mg/100 ml, 0.1-16mg/100ml, 0.1-15mg/100ml, 0.1-14mg/100ml, 0.1-13mg/100ml, 0.1
- the addition amount is 0.1 to 50 mg/100 ml, 0.1 to 45 mg/100 ml, 0.1 to 40 mg/100 ml, 0.1 to 35 mg/100 ml, 0.1 to 30 mg/100 ml, 0.1 to 25 mg/100 ml.
- the form of potassium is not particularly limited as long as it is contained in the flavor water of the present invention in an ingestible state.
- It may be in at least one form selected from the group consisting of potassium polyphosphate, potassium metaphosphate, potassium aluminum sulfate, potassium sulfate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate and mixtures thereof. ..
- potassium derived therefrom is also included in the potassium contained in the
- the content of potassium in a beverage can be measured by an atomic absorption method.
- a value calculated from the blending amount may be used.
- the invention may comprise (d) less than 70 mg/100 ml of calcium, which means that the content of calcium atoms is less than 70 mg/100 ml.
- the content of calcium is 0.1 g/100 ml or more and less than 70 mg/100 ml, 0.1-65 mg/100 ml, 0.1-60 mg/100 ml, 0.1-55 mg/100 ml, 0.1-50 mg/100 ml, 0.1-45 mg/ 100 ml, 0.1-40 mg/100 ml, 0.1-35 mg/100 ml, 0.1-30 mg/100 ml, 0.1-25 mg/100 ml, 0.1-20 mg/100 ml, 0.1-19 mg/100 ml, 0.1-18 mg/100 ml, 0.1-17 mg/100 ml, 0.1-16mg/100ml, 0.1-15mg/100ml, 0.1-14mg/100ml, 0.1-13mg/100ml, 0.1-12m
- the amount of calcium added to flavor water is 0.1-50mg/100ml, 0.1-45mg/100ml, 0.1-40mg/100ml, 0.1-35mg/100ml, 0.1-30mg/100ml, 0.1-25mg/100ml , 0.1-20mg/100ml, 0.1-19mg/100ml, 0.1-18mg/100ml, 0.1-17mg/100ml, 0.1-16mg/100ml, 0.1-15mg/100ml, 0.1-14mg/100ml, 0.1-13mg/100ml, 0.1 ⁇ 12mg/100ml, 0.1-11mg/100ml, 0.1-10mg/100ml, 0.5-50mg/100ml, 0.5-45mg/100ml, 0.5-40mg/100ml, 0.5-35mg/100ml, 0.5-30mg/100ml, 0.5-25mg /100 ml, 0.5-20 mg/100
- the form of calcium is not particularly limited as long as it is contained in the flavor water of the present invention in an ingestible state, and examples thereof include calcium L-ascorbate, calcium alginate, calcium disodium ethylenediaminetetraacetate, and calcium chloride.
- It may be in at least one form selected from the group consisting of:
- calcium derived therefrom is also included in the calcium contained in the flavored water of the present invention.
- the blending amount is such that the contents of sodium, potassium and calcium are as described above. It is prepared so that it may become the range of.
- the content of calcium in a beverage can be measured by ICP emission spectrometry. If the blending amount of the calcium-containing compound blended in the beverage is known, a value calculated from the blending amount may be used.
- the flavor water of the present invention exhibits an enhanced sweetness. Whether or not the sweetness of the flavored water of the present invention is enhanced can be evaluated by panelists trained in sensory. Furthermore, the sweetness intensity X3 of the flavor water of the present invention is the reference flavor water that is the standard of sweetness, and the sweetness intensity 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, , 14 and 15 by varying the sucrose concentration, and measuring the sweetness of the flavored water of the present invention by comparing the sweetness of the flavored water of the present invention with the sweetness of the reference flavored water. You can The standard flavor water with sweetness intensity of 1, 2,... 15 has a sucrose content of 1 g/100 g, 2 g/100 g,...
- sucrose 15 g/100 g with respect to flavor water to which sucrose is not added. It is prepared by adding sucrose. Furthermore, among the reference flavor water having less sweetness than the flavor water of the present invention in the above measurement, the reference flavor water having the closest sweetness to the flavor water of the present invention is selected, and sucrose is added to the selected reference flavor water. It is prepared so as to exhibit the same sweetness as the flavor water of the present invention by adding, and at that time, the sweetness intensity X3 of the flavor water of the present invention is measured from the sucrose content contained in the reference flavor water after the preparation. You can also
- Another method for measuring the sweetness of the flavored water of the present invention is, for example, the sweetness intensity rating (VAS method) using Visual Analogue Scale.
- VAS method the sweetness intensity rating
- the literature of Jaw Function Magazine (2014) 20 pp.115-129 (“Construction of a screening test method for taste function in 4 basic tastes” Toyota et al.) can be referred to.
- the evaluator determined that the lower end of the sweetness intensity was “not sweet at all” and the upper end was “I can't think of anything sweeter than this”. Evaluation is performed by expressing the sweetness intensity felt at that time by a position on a straight line using a paper on which a vertical line indicating the intensity is drawn.
- the sweetness intensity X3 exhibited by the flavored water of the present invention is 4.0 to 20, 4.0 to 15, 4.0 to 12.5, 4.0 to 10, 4.5 to 20, 4.5 to 15, 4.5 to 12.5, 4.5 to 10, 5.0 to 20, 5.0. ⁇ 15, 5.0 ⁇ 12.5, 5.0 ⁇ 10, 5.5 ⁇ 20, 5.5 ⁇ 15, 5.5 ⁇ 12.5, 5.5 ⁇ 10, 6.0 ⁇ 20, 6.0 ⁇ 15, 6.0 ⁇ 12.5, 6.0 ⁇ 10, 6.5 ⁇ 20, 6.5 ⁇ 15 , 6.5 ⁇ 12.5, 6.5 ⁇ 10, 7.0 ⁇ 20, 7.0 ⁇ 15, 7.0 ⁇ 12.5, 7.0 ⁇ 10, 7.5 ⁇ 20, 7.5 ⁇ 15, 7.5 ⁇ 12.5, 7.5 ⁇ 10, 7.5 ⁇ 9, 7.5 ⁇ 8, 8.0 ⁇ 20, 8.0-20, 8.0-15, 8.0-12.5, 8.0-10, 8.5-20, 8.5-15, 8.5-12.5, 8.5-10, 9.0-20, 9.0-15, 9.0-12.5, 9.0-10 , 9.5 to 20, 9.5 to
- X3 is also 4.0-18, 4.0-16, 4.0-15.5, 4.0-14, 4.5-18, 4.5-16, 4.5-15.5, 4.5-14, 5.0-18, 5.0-16, 5.0-15.5, 5.0- 14, 5.5-18, 5.5-16, 5.5-15.5, 5.5-14, 6.0-18, 6.0-16, 6.0-15.5, 6.0-14, 6.5-18, 6.5-16, 6.5-15.5, 6.5-14, 7.0-18, 7.0-16, 7.0-15.5, 7.0-14, 7.5-18, 7.5-16, 7.5-15.5, 7.5-14, 7.5-9, 7.5-8, 8.0-18, 8.0-18, 8.0-18, 8.0- 16, 8.0 ⁇ 15.5, 8.0 ⁇ 14, 8.5 ⁇ 18, 8.5 ⁇ 16, 8.5 ⁇ 15.5, 8.5 ⁇ 14, 9.0 ⁇ 18, 9.0 ⁇ 16, 9.0 ⁇ 15.5, 9.0 ⁇ 14, 9.5 ⁇ 18, 9.5 ⁇ 16, It may be 9.5 to 15.5, 9.5 to 14, 10.0 to 18, 10.0 to 16, 10.0 to 15.5, 10.5
- the flavored water of the present invention comprises (A) An amount of natural sugar whose sweetness intensity X1 is equivalent to 0.1 to 5, (B) a high intensity sweetener with an amount of sweetness intensity X2 equivalent to 0.1 to 5, (C) less than 40 mg/100 ml of sodium, and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium,
- the flavor water exhibits a sweetness of 5.5 to 12.5 in sweetness intensity X3 due to the components (a) to (d).
- the flavored water of the present invention comprises (A) An amount of natural sugar having a sweetness intensity X1 of 3 to 5, (B) A high-intensity sweetener whose sweetness intensity X2 is equivalent to 1 to 5, (C) 5-35 mg/100 ml sodium, and (d) 0.1-60 mg/100 ml potassium and/or 0.1-60 mg/100 ml calcium,
- the flavor water exhibits a sweetness of 5.5 to 12.5 in sweetness intensity X3 due to the components (a) to (d).
- the flavor water of the present invention further has an energy of 30 Kcal/100 ml or less and X1+X2 of 6 or more.
- the sweetness intensity X1 of natural sugar the sweetness intensity X2 of a high-intensity sweetener, the sodium content, the potassium and/or calcium content, the sweetness intensity X3 of the flavor water, and the flavor water
- the energy may be any value as long as 0.1 ⁇ (X1+X2) ⁇ 20 holds, for example, the sweetness intensity X1, sweetness intensity X2, sodium content, potassium and/or calcium content shown below, It is possible to combine any of the values of sweetness intensity X3 and energy.
- "Sweetness intensity X1" 0.1-0.5, 0.1-1.0, 0.1-1.5, 0.1-2.0, 0.1-2.5, 0.1-3.0, 0.1-3.5, 0.1-4.0, 0.1-4.5, 0.1-5.0, 0.5-1.0, 0.5 ⁇ 1.5, 0.5 ⁇ 2.0, 0.5 ⁇ 2.5, 0.5 ⁇ 3.0, 0.5 ⁇ 3.5, 0.5 ⁇ 4.0, 0.5 ⁇ 4.5, 0.5 ⁇ 5.0, 1.0 ⁇ 1.5, 1.0 ⁇ 2.0, 1.0 ⁇ 2.5, 1.0 ⁇ 3.0, 1.0 ⁇ 3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2.0-4.5, 2.0-5.0, 2.5-3.0, 2.5-3.5, 2.5-4.0, 2.5-4.5, 2.5-5.0, 3.0-3.5, 3.0-4.0, 3.0-4.5, 3.
- "Sweetness intensity X2" 0.1-0.5, 0.1-1.0, 0.1-1.5, 0.1-2.0, 0.1-2.5, 0.1-3.0, 0.1-3.5, 0.1-4.0, 0.1-4.5, 0.1-5.0, 0.5-1.0, 0.5 ⁇ 1.5, 0.5 ⁇ 2.0, 0.5 ⁇ 2.5, 0.5 ⁇ 3.0, 0.5 ⁇ 3.5, 0.5 ⁇ 4.0, 0.5 ⁇ 4.5, 0.5 ⁇ 5.0, 1.0 ⁇ 1.5, 1.0 ⁇ 2.0, 1.0 ⁇ 2.5, 1.0 ⁇ 3.0, 1.0 ⁇ 3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2.0-4.5, 2.0-5.0, 2.5-3.0, 2.5-3.5, 2.5-4.0, 2.5-4.5, 2.5-5.0, 3.0-3.5, 3.0-4.0, 3.0-4.5, 3.
- Sodium content 5-35mg/100ml, 5-34mg/100ml, 5-33mg/100ml, 5-32mg/100ml, 5-31mg/100ml, 5-30mg/100ml, 5-29mg/100ml, 5 ⁇ 28mg/100ml, 5-27mg/100ml, 5-26mg/100ml, 5-25mg/100ml, 5-24mg/100ml, 5-23mg/100ml, 5-22mg/100ml, 5-21mg/100ml, 5-20mg /100 ml, 10-35 mg/100 ml, 10-34 mg/100 ml, 10-33 mg/100 ml, 10-32 mg/100 ml, 10-31 mg/100 ml, 10-30 mg/100 ml, 10-29 mg/100 ml, 10-28 mg/100 ml , 10-27mg/100ml, 10-26mg/100ml, 10-25mg/100ml, 10-24
- “Content of potassium” 0.1-60mg/100ml, 0.1-55mg/100ml, 0.1-50mg/100ml, 0.1-45mg/100ml, 0.1-40mg/100ml, 0.1-39mg/100ml, 0.1-38mg/100ml, 0.1 ⁇ 37mg/100ml, 0.1 ⁇ 36mg/100ml, 0.1 ⁇ 35mg/100ml, 0.1 ⁇ 34mg/100ml, 0.1 ⁇ 33mg/100ml, 0.1 ⁇ 32mg/100ml, 0.1 ⁇ 31mg/100ml, 0.1 ⁇ 30mg/100ml, 0.5 ⁇ 60mg /100ml, 0.5-55mg/100ml, 0.5-50mg/100ml, 0.5-45mg/100ml, 0.5-40mg/100ml, 0.5-39mg/100ml, 0.5-38mg/100ml, 0.5-37mg/100m
- “Calcium content” 0.1-60 mg/100 ml, 0.1-55 mg/100 ml, 0.1-50 mg/100 ml, 0.1-45 mg/100 ml, 0.1-40 mg/100 ml, 0.1-39 mg/100 ml, 0.1-38 mg/100 ml, 0.1 ⁇ 37mg/100ml, 0.1 ⁇ 36mg/100ml, 0.1 ⁇ 35mg/100ml, 0.1 ⁇ 34mg/100ml, 0.1 ⁇ 33mg/100ml, 0.1 ⁇ 32mg/100ml, 0.1 ⁇ 31mg/100ml, 0.1 ⁇ 30mg/100ml, 0.5 ⁇ 60mg /100ml, 0.5-55mg/100ml, 0.5-50mg/100ml, 0.5-45mg/100ml, 0.5-40mg/100ml, 0.5-39mg/100ml, 0.5-38mg/100ml, 0.5-37mg/100m
- the sweetness intensity X1 of natural sugar is not limited to the combination of the numerical values exemplified above, but within the range of 0.1 ⁇ (X1+X2) ⁇ 20, the sweetness intensity X1, sweetness intensity X2, sodium content, potassium and/or potassium described in the present specification. It is possible to combine any of the values of calcium content, sweetness intensity X3 and energy.
- the flavored water of the present invention further comprises acidulants (phosphoric acid, etc.), vitamins, antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid ester, sorbitan fatty acid ester, poly). Glycerin fatty acid ester, etc.), a preservative, a pH adjuster, a quality stabilizer and the like can be appropriately added.
- the present invention provides the following flavor water (hereinafter referred to as “flavor water A of the present invention”).
- Flavored water having sweetness of sweetness intensity X3 due to the components (a) to (d), and 0.1 ⁇ (X1+X2) ⁇ 20.
- Preferred ranges of sweetness intensity X1, sweetness intensity X2, sodium content, potassium and/or calcium content, sweetness intensity X3, high-potency sweetener concentration P2, and energy in the flavor water A of the present invention are, for example, , As follows. These values can be arbitrarily combined within the range of 0.1 ⁇ (X1+X2) ⁇ 20.
- “Sweetness intensity X1" 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0, 0.05 to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 ⁇ 0.5, 0.1 ⁇ 1.0, 0.1 ⁇ 1.5, 0.1 ⁇ 2.0, 0.1 ⁇ 2.5, 0.1 ⁇ 3.0, 0.1 ⁇ 3.5, 0.1 ⁇ 4.0, 0.1 ⁇ 4.5, 0.1 ⁇ 5.0, 0.1 ⁇ 5.5, 0.1 ⁇ 5.9, 0.1 ⁇ 6.0, 0.1 ⁇ 6.5, 0.1 7.0,
- “Sweetness intensity X2" 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.5 ⁇ 1.0, 0.5 ⁇ 1.5, 0.5 ⁇ 2.0, 0.5 ⁇ 2.5, 0.5 ⁇ 3.0, 0.5 ⁇ 3.5, 0.5 ⁇ 4.0, 0.5 ⁇ 4.5, 0.5 ⁇ 5.0, 0.5 ⁇ 5.5, 1.0 ⁇ 1.5, 1.0 ⁇ 2.0, 1.0 ⁇ 2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2.0-4.5, 2.0-5.0, 2.0-5.5, 1.5-
- Sodium content 5-35mg/100ml, 5-34mg/100ml, 5-33mg/100ml, 5-32mg/100ml, 5-31mg/100ml, 5-30mg/100ml, 5-29mg/100ml, 5 ⁇ 28mg/100ml, 5-27mg/100ml, 5-26mg/100ml, 5-25mg/100ml, 5-24mg/100ml, 5-23mg/100ml, 5-22mg/100ml, 5-21mg/100ml, 5-20mg /100 ml, 10-35 mg/100 ml, 10-34 mg/100 ml, 10-33 mg/100 ml, 10-32 mg/100 ml, 10-31 mg/100 ml, 10-30 mg/100 ml, 10-29 mg/100 ml, 10-28 mg/100 ml , 10-27mg/100ml, 10-26mg/100ml, 10-25mg/100ml, 10-24
- Constent of potassium 0.5-45mg/100ml, 0.5-40mg/100ml, 0.5-39mg/100ml, 0.5-38mg/100ml, 0.5-37mg/100ml, 0.5-36mg/100ml, 0.5-35mg/100ml, 0.5 ⁇ 34mg/100ml, 0.5-33mg/100ml, 0.5-32mg/100ml, 0.5-31mg/100ml, 0.5-30mg/100ml, 1-45mg/100ml, 1-40mg/100ml, 1-39mg/100ml, 1-38mg /100 ml, 1-37 mg/100 ml, 1-36 mg/100 ml, 1-35 mg/100 ml, 1-34 mg/100 ml, 1-33 mg/100 ml, 1-32 mg/100 ml, 1-31 mg/100 ml, 1-30 mg/100 ml , 5-45 mg/100/100
- the natural sugars including examples of combinations of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars, and lactose
- the forms of sodium, potassium and calcium in the flavor water A of the present invention are the same as those of the present invention.
- the present invention provides the following flavor water (hereinafter, referred to as “flavor water B of the present invention”).
- Flavored water having sweetness of sweetness intensity X3 due to the components (a) to (d), and 0.1 ⁇ (X1+X2) ⁇ 20.
- the sweetness intensity X1, the sweetness intensity X2, the content of sodium, the content of potassium and/or calcium, the sweetness intensity X3, the content P2 of Rakan fruit extract, and the preferable ranges of energy are, for example, It is as follows. These values can be arbitrarily combined within the range of 0.1 ⁇ (X1+X2) ⁇ 20.
- “Sweetness intensity X1" 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0, 0.05 to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 ⁇ 0.5, 0.1 ⁇ 1.0, 0.1 ⁇ 1.5, 0.1 ⁇ 2.0, 0.1 ⁇ 2.5, 0.1 ⁇ 3.0, 0.1 ⁇ 3.5, 0.1 ⁇ 4.0, 0.1 ⁇ 4.5, 0.1 ⁇ 5.0, 0.1 ⁇ 5.5, 0.1 ⁇ 5.9, 0.1 ⁇ 6.0, 0.1 ⁇ 6.5, 0.1 7.0,
- “Sweetness intensity X2" 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.5 ⁇ 1.0, 0.5 ⁇ 1.5, 0.5 ⁇ 2.0, 0.5 ⁇ 2.5, 0.5 ⁇ 3.0, 0.5 ⁇ 3.5, 0.5 ⁇ 4.0, 0.5 ⁇ 4.5, 0.5 ⁇ 5.0, 0.5 ⁇ 5.5, 1.0 ⁇ 1.5, 1.0 ⁇ 2.0, 1.0 ⁇ 2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2.0-4.5, 2.0-5.0, 2.0-5.5, 1.5-
- Sodium content 5-35mg/100ml, 5-34mg/100ml, 5-33mg/100ml, 5-32mg/100ml, 5-31mg/100ml, 5-30mg/100ml, 5-29mg/100ml, 5 ⁇ 28mg/100ml, 5-27mg/100ml, 5-26mg/100ml, 5-25mg/100ml, 5-24mg/100ml, 5-23mg/100ml, 5-22mg/100ml, 5-21mg/100ml, 5-20mg /100 ml, 10-35 mg/100 ml, 10-34 mg/100 ml, 10-33 mg/100 ml, 10-32 mg/100 ml, 10-31 mg/100 ml, 10-30 mg/100 ml, 10-29 mg/100 ml, 10-28 mg/100 ml , 10-27mg/100ml, 10-26mg/100ml, 10-25mg/100ml, 10-24
- Constent of potassium 0.5-45mg/100ml, 0.5-40mg/100ml, 0.5-39mg/100ml, 0.5-38mg/100ml, 0.5-37mg/100ml, 0.5-36mg/100ml, 0.5-35mg/100ml, 0.5 ⁇ 34mg/100ml, 0.5-33mg/100ml, 0.5-32mg/100ml, 0.5-31mg/100ml, 0.5-30mg/100ml, 1-45mg/100ml, 1-40mg/100ml, 1-39mg/100ml, 1-38mg /100 ml, 1-37 mg/100 ml, 1-36 mg/100 ml, 1-35 mg/100 ml, 1-34 mg/100 ml, 1-33 mg/100 ml, 1-32 mg/100 ml, 1-31 mg/100 ml, 1-30 mg/100 ml , 5-45 mg/100/100
- the natural sugar including an example of a combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar and lactose
- sodium, potassium The forms of calcium and calcium are the same as those defined in the item of flavor water of the present invention.
- the present invention provides the following flavor water (hereinafter, referred to as “flavor water C of the present invention”).
- (C) 5-35 mg/100 ml sodium and (d) 0.5-50 mg/100 ml potassium and/or 0.5-50 mg/100 ml calcium
- Flavored water having sweetness of sweetness intensity X3 due to the components (a) to (d), and 0.1 ⁇ (X1+X2) ⁇ 20.
- the preferred range of sweetness intensity X1, sweetness intensity X2, sodium content, potassium and/or calcium content, sweetness intensity X3, mogroside V content P2 (ppm) and energy in the flavor water C of the present invention is: For example: These values can be arbitrarily combined within the range of 0.1 ⁇ (X1+X2) ⁇ 20.
- “Sweetness intensity X1" 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.05 to 6.0, 0.05 to 6.5, 0.05 to 7.0, 0.05 to 7.5, 0.05 to 8.0, 0.05 to 8.25, 0.05 to 8.5, 0.05 to 8.75, 0.05 to 9.0, 0.05 to 9.25, 0.05 to 9.5, 0.05 to 9.75, 0.05 to 10.0, 0.1 ⁇ 0.5, 0.1 ⁇ 1.0, 0.1 ⁇ 1.5, 0.1 ⁇ 2.0, 0.1 ⁇ 2.5, 0.1 ⁇ 3.0, 0.1 ⁇ 3.5, 0.1 ⁇ 4.0, 0.1 ⁇ 4.5, 0.1 ⁇ 5.0, 0.1 ⁇ 5.5, 0.1 ⁇ 5.9, 0.1 ⁇ 6.0, 0.1 ⁇ 6.5, 0.1 7.0,
- “Sweetness intensity X2" 0.05 to 0.5, 0.05 to 1.0, 0.05 to 1.5, 0.05 to 2.0, 0.05 to 2.5, 0.05 to 3.0, 0.05 to 3.5, 0.05 to 4.0, 0.05 to 4.5, 0.05 to 5.0, 0.05 to 5.5, 0.5 ⁇ 1.0, 0.5 ⁇ 1.5, 0.5 ⁇ 2.0, 0.5 ⁇ 2.5, 0.5 ⁇ 3.0, 0.5 ⁇ 3.5, 0.5 ⁇ 4.0, 0.5 ⁇ 4.5, 0.5 ⁇ 5.0, 0.5 ⁇ 5.5, 1.0 ⁇ 1.5, 1.0 ⁇ 2.0, 1.0 ⁇ 2.5, 1.0-3.0, 1.0-3.5, 1.0-4.0, 1.0-4.5, 1.0-5.0, 1.0-5.5, 1.5-2.0, 1.5-2.5, 1.5-3.0, 1.5-3.5, 1.5-4.0, 1.5-4.5, 1.5-5.0, 1.5-5.5, 2.0-2.5, 2.0-3.0, 2.0-3.5, 2.0-4.0, 2.0-4.5, 2.0-5.0, 2.0-5.5, 1.5-
- Sodium content 5-35mg/100ml, 5-34mg/100ml, 5-33mg/100ml, 5-32mg/100ml, 5-31mg/100ml, 5-30mg/100ml, 5-29mg/100ml, 5 ⁇ 28mg/100ml, 5-27mg/100ml, 5-26mg/100ml, 5-25mg/100ml, 5-24mg/100ml, 5-23mg/100ml, 5-22mg/100ml, 5-21mg/100ml, 5-20mg /100 ml, 10-35 mg/100 ml, 10-34 mg/100 ml, 10-33 mg/100 ml, 10-32 mg/100 ml, 10-31 mg/100 ml, 10-30 mg/100 ml, 10-29 mg/100 ml, 10-28 mg/100 ml , 10-27mg/100ml, 10-26mg/100ml, 10-25mg/100ml, 10-24
- Constent of potassium 0.5-45mg/100ml, 0.5-40mg/100ml, 0.5-39mg/100ml, 0.5-38mg/100ml, 0.5-37mg/100ml, 0.5-36mg/100ml, 0.5-35mg/100ml, 0.5 ⁇ 34mg/100ml, 0.5-33mg/100ml, 0.5-32mg/100ml, 0.5-31mg/100ml, 0.5-30mg/100ml, 1-45mg/100ml, 1-40mg/100ml, 1-39mg/100ml, 1-38mg /100 ml, 1-37 mg/100 ml, 1-36 mg/100 ml, 1-35 mg/100 ml, 1-34 mg/100 ml, 1-33 mg/100 ml, 1-32 mg/100 ml, 1-31 mg/100 ml, 1-30 mg/100 ml , 5-45 mg/100/100
- natural sugars including examples of combinations of glucose, sucrose, fructose, maltose, oligosaccharides, isomerized sugars and lactose
- forms of sodium, potassium and calcium are The same as the definition described in the item of flavor water.
- the high intensity sweetener comprises at least one high intensity sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Rakan fruit extract, mogroside V and thaumatin, A method for producing flavor water, wherein the components (a) to (d) exhibit a sweetness of sweetness intensity X3 and 0.1 ⁇ (X1+X2) ⁇ 20.
- the flavored water produced by the method of the present invention is the flavored water of the present invention described in the above item “1. Flavored water with improved taste qualities exhibited by natural sugar and a high intensity sweetener”.
- the "raw material” in the method of the present invention may be each material necessary for the production of flavor water or a mixture thereof, and further contains additional components such as a preservative, a fragrance, a carrier and a milk component. Good. Further, the “raw material” may be composed of a plurality of materials. However, regardless of the type of raw material, the finally produced flavor water of the present invention does not contain, as a sweetener, a substance having a sweet taste other than the components (a) and (b).
- any of the following steps (i) to (iii) may be performed first.
- (I) (a) Adding natural sugar in an amount equivalent to sweetness intensity X1 and (b) Adding a high intensity sweetener in an amount equivalent to sweetness intensity X2 (ii) (c) Sodium concentration in the beverage is 40 mg/100 ml (Iii) (d) the step of adding potassium so that the potassium content in the beverage is less than 70 mg/100 ml and/or the calcium content in the beverage is less than 70 mg/100 ml To add calcium so that
- step (i) (a) sweetness intensity X1 equivalent amount of natural sugar and (b) sweetness intensity X2 amount equivalent to high intensity sweetener will be added to the raw material, but (a) sweetness intensity X1 A considerable amount of natural sugar and (b) a sweetness intensity X2 equivalent amount of high intensity sweetener may be added separately. Further, even when (a) the amount of natural sugar corresponding to the sweetness intensity X1 is added, it is not necessary to add the amount of natural sugar equivalent to the sweetness intensity X1 at once, and the natural sugar may be added several times. Similarly, (b) it is not necessary to add an amount of natural sugar equivalent to the sweetness intensity X2 at once, even when adding a high-intensity sweetener in an amount equivalent to the sweetness intensity X2.
- a mixture of natural sugar and a high-potency sweetener is added several times, and the amounts of the natural sugar and the high-potency sweetener contained in the finally produced flavor water are respectively different. It is also possible to adjust the sweetness intensity X1 equivalent amount and the sweetness intensity X2 equivalent amount.
- Sodium added to the raw material in the step (ii) is, for example, sodium chloride, sodium hydroxide, sodium malate, sodium sulfate, sodium citrate, sodium phosphate, sodium carbonate, sodium disulfide, sodium bicarbonate, sodium alginate, arginine.
- Sodium acid, sodium glucoheptanate, sodium gluconate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate may be in at least one form selected from the group consisting of sodium ascorbate and mixtures thereof. ..
- sodium is contained in flavors, fruit juices and extracts contained in the flavor water, the total content of sodium derived from them and additional sodium is adjusted to be less than 40 mg/100 ml.
- Potassium that can be added to the raw material in step (iii) is, for example, potassium alginate, potassium chloride, potassium citrate, potassium gluconate, potassium L-glutamate, potassium bromate, DL-potassium hydrogen tartrate, potassium L-tartrate, potassium nitrate.
- Calcium which can be added to the raw material in the step (iii) is, for example, L-calcium ascorbate, calcium alginate, calcium disodium ethylenediaminetetraacetate, calcium chloride, calcium carboxymethylcellulose, calcium citrate, calcium glycerophosphate, calcium gluconate, L-.
- It may be in at least one form selected from the group consisting of calcium acidate, 5'-ribonucleotide calcium, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate and mixtures thereof.
- the total content of calcium derived from them and additional calcium should be less than 70 mg/100 ml. adjust.
- addition means not only the operation of actually adding any of the components (a) to (d) to the raw materials, but also the flavor finally produced through the production process of the flavor water of the present invention.
- the amount of components (a) to (d) in water is the amount equivalent to sweetness intensity X1, the amount equivalent to sweetness intensity X2 and sodium less than 40 mg/100 ml (d) potassium less than 70 mg/100 ml and/or less than 70 mg/100 ml. It also means an operation for preparing calcium.
- the first raw material contains milk, grains, beans, or an extract thereof, and therefore the raw material contains one or more of the components (a) to (d) in advance and is mixed with the first raw material.
- the flavor water of the present invention can be produced by mixing the first and second raw materials, the components (a) to (d) are also contained in the second raw material for Although there is no operation for individually adding d) to the raw materials, in the method of the present invention, the flavor water of the present invention finally produced is (a) an amount of natural sugar equivalent to sweetness intensity X1, (b) ) Step (i) as long as it contains an amount of high intensity sweetener equivalent to sweetness intensity X2, (c) less than 40 mg/100 ml of sodium and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium. (Iii) is considered to have been performed.
- the method for producing a beverage of the present invention includes a step of filling the container with the flavored water.
- a predetermined amount of flavor water can be filled in a can and retort sterilized at 120 to 125° C. for about 5 to 20 minutes for heat sterilization.
- UHT sterilization at 130 to 145°C for about 2 to 120 seconds is performed, and a predetermined amount is hot packed or aseptically filled at low temperature.
- a packaged beverage can be obtained.
- flavor water "natural sugar”, “sweetness intensity X1”, “high intensity sweetener”, “sweetness intensity X2”, sodium content, potassium and/or calcium content
- sweetness intensity X3 the forms of sodium, potassium and calcium, “sweetness intensity X3” and energy in flavor water are the same as the definitions described in the item of flavor water, and the values are the same as those described in the item of flavor water.
- examples of “combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar and lactose” and “combination of high intensity sweetener” are also the same as the examples described in the item of flavor water.
- the flavored water produced by the method of the present invention comprises: (A) An amount of natural sugar whose sweetness intensity X1 is equivalent to 0.1 to 5, (B) a high intensity sweetener with an amount of sweetness intensity X2 equivalent to 0.1 to 5, (C) less than 40 mg/100 ml of sodium, and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium,
- the flavor water has a sweetness intensity X3 of 5.5 to 12.5 due to the components (a) to (d) and 0.2 ⁇ (X1+X2) ⁇ 12.5.
- the flavored water produced by the method of the present invention comprises (A) An amount of natural sugar having a sweetness intensity X1 of 3 to 5, (B) A high-intensity sweetener whose sweetness intensity X2 is equivalent to 1 to 5, (C) 5-35 mg/100 ml sodium, and (d) 0.1-60 mg/100 ml potassium and/or 0.1-60 mg/100 ml calcium,
- the flavor water has sweetness intensity X3 of 5.5 to 12.5 due to the components (a) to (d), and 0.1 ⁇ (X1+X2) ⁇ 12.5.
- the flavored water produced by the method of the present invention comprises: (A) An amount of natural sugar whose sweetness intensity X1 is equivalent to 0.1 to 5, (B) a high intensity sweetener with an amount of sweetness intensity X2 equivalent to 0.1 to 5, (C) less than 40 mg/100 ml sodium, and (d) 0.5-50 mg/100 ml potassium and/or 0.5-50 mg/100 ml calcium,
- the flavor water has a sweetness intensity of X3 of 2.0 to 12.0 due to the components (a) to (d) and 0.1 ⁇ (X1+X2) ⁇ 12.5.
- the flavor water produced by the method of the present invention comprises (A) An amount of natural sugar having a sweetness intensity X1 of 3 to 5, (B) A high-intensity sweetener whose sweetness intensity X2 is equivalent to 1 to 5, (C) 5-35 mg/100 ml sodium, and (d) 0.5-50 mg/100 ml potassium and/or 0.5-50 mg/100 ml calcium,
- the flavor water has a sweetness intensity of X3 of 2.0 to 12.0 due to the components (a) to (d) and 0.1 ⁇ (X1+X2) ⁇ 12.5.
- the present invention provides the following method (hereinafter referred to as “method A of the present invention”).
- a high-intensity sweetener selected from the group consisting of rebaudioside M, rebaudioside D, and combinations thereof in an amount of (i) (a) sweetness intensity X1 of natural sugar and (b) amount of sweetness intensity X2 to raw materials
- the definition is the same as that described above, and the numerical values and the like are the same as those described in the item of flavor water A above.
- the flavor water in the method A of the present invention corresponds to the flavor water A of the present invention, and the matters described above regarding the flavor water A of the present invention apply as they are. Furthermore, the “raw materials”, the “addition”, the order of steps (i) to (iii), and the addition mode of each component in the method A of the present invention are the same as those defined above for the method of the present invention.
- the present invention provides the following method (hereinafter, referred to as “method B of the present invention”).
- a step of adding (i) (a) an amount of sweetness X1 of natural sugar and (b) an amount of sweetness intensity X2 of Rakan fruit extract to the raw materials; (Ii) (c) adding sodium so that the sodium content in the beverage is 5 to 35 mg/100 ml, (Iii) (d) a step of adding potassium so that the potassium content in the beverage becomes 0.5 to 50 mg/100 ml and/or calcium is added so that the calcium content in the beverage becomes 0.5 to 50 mg/100 ml Process, including, A method for producing flavor water, wherein the components (a) to (d) exhibit a sweetness of sweetness intensity X3 and 0.1 ⁇ (X1+X2) ⁇ 20.
- the flavor water in the method B of the present invention corresponds to the flavor water B of the present invention, and the matters described above regarding the flavor water B of the present invention apply as they are. Furthermore, the “raw materials”, the “addition”, the order of steps (i) to (iii), and the addition mode of each component in the method B of the present invention are the same as those defined above for the method of the present invention.
- the present invention provides the following method (hereinafter, referred to as “method C of the present invention”).
- a step of adding (i) (a) a natural sugar amount of sweetness X1 and (b) a mogroside V amount of sweetness X2 to the raw materials; (Ii) (c) adding sodium so that the sodium content in the beverage is 5 to 35 mg/100 ml, (Iii) (d) a step of adding potassium so that the potassium content in the beverage becomes 0.5 to 50 mg/100 ml and/or calcium is added so that the calcium content in the beverage becomes 0.5 to 50 mg/100 ml Process, including, A method for producing flavor water, wherein the components (a) to (d) exhibit a sweetness of sweetness intensity X3 and 0.1 ⁇ (X1+X2) ⁇ 20.
- “Sweetness intensity X2”, sodium content, potassium and/or calcium content, sodium, potassium and calcium forms in flavored water, “Sweetness intensity X3” and energy are described in the section of flavor water C above. It is the same as the definition, and the numerical values and the like are the same as those described in the item of the flavor water C.
- the flavor water in the method C of the present invention corresponds to the flavor water C of the present invention, and the matters described above regarding the flavor water C of the present invention apply as they are. Furthermore, the “raw materials”, the “addition”, the order of steps (i) to (iii), and the addition mode of each component in the method C of the present invention are the same as those defined above for the method of the present invention.
- the sweetness intensity X1 of natural sugar, the sweetness intensity X2 of a high-intensity sweetener, the sodium content, the potassium and/or calcium content, and the sweetness intensity X3 of flavored water are 0.1 ⁇ (X1+X2) ⁇ 20. Any value may be used as long as it is, for example, sweetness intensity X1, sweetness intensity X2, sodium content, potassium and/or calcium content, sweetness intensity X3 and energy shown in the item of flavor water of the present invention. It is also possible to combine any of the numerical values of.
- the present invention provides, as another embodiment, a concentrate for providing the flavor water of the present invention (hereinafter, referred to as “concentrate of the present invention”).
- the concentrate of the invention comprises (A) An amount of natural sugar equivalent to sweetness intensity X4, (B) Sweetness intensity X5 equivalent amount of high intensity sweetener, (C) less than 400 mg/100 ml sodium, and (d) less than 700 mg/100 ml potassium and/or less than 700 mg/100 ml calcium, (X4+X5) ⁇ 200, preferably 1 ⁇ (X4+X5) ⁇ 200, more preferably 50 ⁇ (X4+X5) ⁇ 200.
- the concentrate of the present invention is used to provide flavor water by diluting it at any ratio.
- the "flavored water” is the same as that described in "1. Flavored water with improved taste qualities exhibited by natural sugar and high-intensity sweetener".
- the concentrate of the invention can be used in beverages as a syrup or stock solution. In that case, it can be used after diluting 2-fold, 3-fold, 4-fold, 5-fold, 6-fold, 7-fold, 8-fold, 9-fold or 10-fold. Further, the concentrate of the present invention is preferable in terms of storage stability and transportability because it is concentrated.
- the concentrate of the present invention may be solid or liquid.
- the concentrate of the present invention is a 2 to 10-fold concentrate of the flavor water of the present invention, preferably a 3 to 9-fold concentrate, more preferably a 4 to 8-fold concentrate, and further preferably 5 ⁇ 7x concentrate.
- a concentrate according to one aspect of the invention is a 5 times concentrate of flavored water of the invention, (A) An amount of natural sugar equivalent to sweetness intensity X6, (B) High intensity sweetener with an amount equivalent to sweetness intensity X7, (C) less than 200 mg/100 ml of sodium, and (d) less than 350 mg/100 ml of potassium and/or less than 350 mg/100 ml of calcium, (X6+X7) ⁇ 100, preferably 0.5 ⁇ (X6+X7) ⁇ 100, more preferably 20 ⁇ (X6+X7) ⁇ 100.
- a concentrate according to one aspect of the invention is a 6-fold concentrate of the flavored water of the invention, (A) An amount of natural sugar equivalent to sweetness intensity X8, (B) High intensity sweetener with an amount equivalent to sweetness intensity X9, (C) less than 240 mg/100 ml of sodium, and (d) less than 420 mg/100 ml of potassium and/or less than 420 mg/100 ml of calcium, (X8+X9) ⁇ 120, preferably 0.6 ⁇ (X8+X9) ⁇ 120, more preferably 30 ⁇ (X8+X9) ⁇ 120.
- a concentrate according to another aspect of the invention is an eightfold concentrate of the flavored water of the invention, (A) An amount of natural sugar equivalent to sweetness intensity X10, (B) A sweetener having a sweetness level of X11 and a high-intensity sweetener, (C) less than 320 mg/100 ml sodium, and (d) less than 560 mg/100 ml potassium and/or less than 560 mg/100 ml calcium, (X10+X11) ⁇ 160, preferably 0.8 ⁇ (X10+X11) ⁇ 160, more preferably 40 ⁇ (X10+X11) ⁇ 160.
- the present invention provides, as another embodiment, a method for enhancing sweetness of flavor water (hereinafter, referred to as “sweetness enhancing method of the present invention”).
- the method for enhancing sweetness of the present invention comprises adding (a) an amount of natural sugar equivalent to sweetness intensity X1 to flavor water, (B) a sweetener having a high sweetness of an amount equivalent to sweetness intensity X2, It is characterized by containing (c) less than 40 mg/100 ml of sodium, and (d) less than 70 mg/100 ml of potassium and/or less than 70 mg/100 ml of calcium.
- the sweetness of flavored water is enhanced, and the sweetness intensity when the component (a) is simply added to the flavored water and the sweetness intensity when the component (b) is added to the flavored water are exceeded. It is possible to provide flavor water that has sweetness.
- “flavor water”, “natural sugar”, “sweetness intensity X1”, “high intensity sweetener”, “sweetness intensity X2”, sodium content, potassium and/or calcium content The amounts, forms of sodium, potassium and calcium in flavored water, “sweetness intensity X3” and energy are the same as the definitions described in the above flavored water item, and the values are the same as those described in the above flavored water item. apply.
- examples of “combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar and lactose” and “combination of high intensity sweetener” are also the same as the examples described in the item of flavor water.
- the phrase “at least” means that the number of specific items may be equal to or more than the listed numbers. Further, in the present application, the word “about” exists within a range of ⁇ 25%, ⁇ 10%, ⁇ 5%, ⁇ 3%, ⁇ 2% or ⁇ 1% of the numerical value that the subject follows “about”. Means to do. For example, "about 10" means in the range of 7.5 to 12.5.
- the sodium and potassium contents contained in the base beverage before the addition of various additives were measured by an atomic absorption method using SpectrAA240FS (Agilent Technology Co., Ltd.), and calcium contents were included.
- the amount was measured by ICP emission spectrometry using 5100VDV (manufactured by Agilent Technologies) and ICPE-9000 (manufactured by Shimadzu Corporation).
- the sodium, potassium and calcium content of the beverage sample after blending various additives, the sodium, potassium and calcium content in the base beverage measured by the above method, to various additives calculated from the blended amount It is the addition of the included sodium, potassium and calcium contents.
- Example 1 Evaluation of taste improving effect by sodium, potassium and calcium Experimental method Natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaudioside D (RebD) (purity 95% or more), sodium gluconate, and chloride in the ratios shown in Table 2 below.
- Unsweetened orange flavored water containing potassium and calcium chloride sodium and potassium: 0 (mg/100ml), calcium: 1.1 (mg/100ml), energy: 0 (kcal/100ml), absorbance at wavelength 660nm: 0.01 or less , ⁇ E value of transmitted light: 3.5 or less
- Sample 1 a solution containing neither sodium gluconate, potassium chloride nor calcium chloride was used as Sample 1.
- Brix in Table 2 was calculated from the concentration of natural sugar, the amount of sodium was calculated from the concentration of sodium gluconate, the amount of potassium was calculated from the concentration of potassium chloride, and the amount of calcium was calculated from the concentration of calcium chloride and the amount of flavor water-derived calcium. Calculated.
- the energy was calculated by setting the energy of components derived from RebD, sodium, potassium and calcium to 0 (kcal/100 ml). As shown in Table 2, sample 1-1 has 20 mg/100 ml of Na added, sample 1-2 has 20 mg/100 ml of total added Na+K, and sample 1-3 has total added amount of Na+Ca. Is 20 mg/100 ml.
- the taste improving effect of sodium, potassium and calcium was verified by sensory comparing the tastes of these beverage samples.
- the taste qualities that serve as sensory evaluation items are “sweetness”, “flavor (fragrance) strength”, “miscellaneous taste (bitterness, astringency, etc.) strength” and “salt strength”. Those who were trained (4 people) were verified as panelists.
- the “sensory evaluation score” for each taste quality was calculated for each beverage sample based on the common taste quality judgment standard that each panelist had through daily training.
- the “sensory evaluation score” is a numerical value of the difference in taste from Sample 1 in the range of ⁇ 3.0 to +3.0, with the degree of taste of Sample 1 being “0” (reference).
- the criteria for each item of the "sensory evaluation score” are as follows. (Sensory evaluation score) -"+3.0": Compared with Sample 1, the target taste quality is felt to be very strong. -"+2.0": Compared with Sample 1, the target taste is stronger. ⁇ “+1.0”: Compared with Sample 1, the target taste quality is slightly stronger. -"0": The target taste is the same as that of sample 1. ⁇ “-1.0”: Compared with Sample 1, the target taste quality is slightly weaker. -"-2.0”: Compared with Sample 1, the target taste quality is weak. -"-3.0”: Compared with Sample 1, the target taste quality is very weak. In addition, in light of the above criteria, for example, when it was judged that the taste quality was between “+1.0” and “+2.0”, a score of “+1.5” was given in 0.5 steps.
- the "sensory evaluation score” calculated by each panel was defined as a “conversion score” according to the following criteria, and the total value of the conversion scores of the four panelists for each taste was calculated.
- Conversion score -Conversion score "3": Sensory evaluation score is +1.5 or more.
- -Conversion score "0” Sensory evaluation score is more than -0.5 and less than +0.5.
- -Conversion score "-1” Sensory evaluation score is higher than -1.0 and lower than -0.5.
- -Conversion score "-2" Sensory evaluation score is higher than -1.5 and lower than -1.0.
- -Conversion score "-3” Sensory evaluation score is -1.5 or less.
- sweetness” and “flavor strength” the larger the converted score total value is, the more preferable, and regarding “miscellaneous taste strength” and “salty strength”, the converted score total value is small. Is more preferable.
- Results Table 3 shows the calculated results of the converted score total values of the respective taste qualities.
- Example 2 Evaluation of taste improving effect due to difference in potassium and/or calcium concentration Experimental method As in Example 1, natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaudioside D (RebD) (purity of 95% or more) in the ratios shown in Table 4 below.
- natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaudioside D (RebD) (purity of 95% or more) in the ratios shown in Table 4 below.
- sodium gluconate, potassium chloride and calcium chloride unsweetened orange flavored water (sodium and potassium amount: 0 (mg/100ml), calcium amount: 1.1 (mg/100ml), energy: 0 (kcal/100ml), Absorbance at a wavelength of 660 nm: 0.01 or less, ⁇ E value of transmitted light: 3.5 or less) to prepare a beverage sample.
- a solution containing neither sodium gluconate, potassium chloride nor calcium chloride was used as Sample 2.
- Brix in Table 4 was calculated from the concentration of natural sugar, the sodium amount was calculated from the sodium gluconate concentration, the potassium amount was calculated from the potassium chloride concentration, and the calcium amount was calculated from the calcium chloride concentration and the calcium amount derived from the flavor water. Calculated.
- the energy (kcal/100 ml) was calculated by setting the energy of components derived from RebD, sodium, potassium and calcium to 0 (kcal/100 ml).
- the taste quality improving effect due to the difference in potassium and/or calcium concentration was verified.
- the sensory evaluation items are "sweetness”, “flavor (aroma) strength”, “miscellaneous (bitterness, astringency, etc.) strength", and “salty strength”.
- 4 persons trained in sensuality were verified as panelists. Specifically, the same evaluation as in Example 1 was performed, and the “sensory evaluation score” calculated by each panel was used as a “conversion score” to calculate the total conversion score of four panelists for each taste.
- Results Table 5 shows the calculated results of the converted score total values of the respective taste qualities.
- Example 3 Evaluation of taste improving effect by various high-intensity sweeteners and sodium and potassium and/or calcium Experimental Method
- natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ and high-potency sweeteners ⁇ Mogroside V (MogV) at the ratios shown in Table 6 below.
- Brix in Table 6 was calculated from the concentration of natural sugar, the sodium amount was calculated from the sodium gluconate concentration, the potassium amount was calculated from the potassium chloride concentration, and the calcium amount was calculated from the calcium chloride concentration and the flavor water-derived calcium amount. Calculated. Further, the energy (kcal/100 ml) was calculated with the energy of components derived from MogV, RebM, sodium, potassium and calcium being 0 (kcal/100 ml).
- Results Table 7 shows the calculated results of the converted score total values of the respective taste qualities.
- Example 4 Aroma component analysis by gas chromatography Experimental method As in Example 1, natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaudioside D (RebD) (purity 95% or more) in the ratios shown in Table 8 were used.
- Unsweetened orange flavor water containing sodium gluconate, potassium chloride and calcium chloride (sodium and potassium content: 0 (mg/100ml), calcium content: 1.1 (mg/100ml), energy: 0 (kcal/100ml), wavelength 660nm Absorbance: 0.01 or less, ⁇ E value of transmitted light: 3.5 or less) to prepare a beverage sample.
- a solution containing neither sodium gluconate, potassium chloride nor calcium chloride was used as Sample 4.
- Brix in Table 8 was calculated from the concentration of natural sugar, the amount of sodium was calculated from the concentration of sodium gluconate, the amount of potassium was calculated from the concentration of potassium chloride, and the amount of calcium was calculated from the concentration of calcium chloride and the amount of flavor water-derived calcium. Calculated.
- the energy (kcal/100 ml) was calculated by setting the energy of components derived from RebD, sodium, potassium and calcium to 0 (kcal/100 ml).
- Sample collection method for aroma component analysis About 50 ml of a beverage sample was put into an impinger. While flowing clean nitrogen at a flow rate of 100 ml/min from one of the impinger, the gas flowing into the Tedlar bag attached to the other was sampled for 10 minutes.
- the method of the present invention provides a method of increasing the sweetness of flavored water or a sweetening composition and exhibiting a good taste, not a simple sweetness obtained by increasing the amounts of natural sugar and a high-potency sweetener used. To be done.
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Abstract
Description
しかしながら、低カロリー飲食品にするためには天然糖使用量を低く抑える必要があり、この点が低カロリーかつ良好な味質を呈する飲食品を提供する際の障害となっている。
[1]
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含み、
前記高甘味度甘味料は、レバウジオシドM、レバウジオシドD、レバウジオシドN、レバウジオシドO、レバウジオシドE、羅漢果抽出物、モグロシドVおよびソーマチンからなる群より選択される少なくとも1つの高甘味度甘味料b1を含み、
0.1<(X1+X2)≦20である、フレーバーウォーター。
[2]
ナトリウムの含有量が5~35mg/100mlである、上記[1]に記載のフレーバーウォーター。
[3]
0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含む、上記[1]または[2]に記載のフレーバーウォーター。
[4]
エネルギーが30Kcal/100ml以下である、上記[1]~[3]のいずれか一項に記載のフレーバーウォーター。
[5]
X1が0.1~5.9である、上記[1]~[4]のいずれか一項に記載のフレーバーウォーター。
[6]
前記フレーバーウォーターの波長660nmにおける吸光度が0.06以下である、上記[1]~[5]のいずれか一項に記載のフレーバーウォーター。
[7]
前記フレーバーウォーターの20℃における炭酸ガス圧が1.0kgf/cm2未満である、上記[1]~[6]のいずれか一項に記載のフレーバーウォーター。
[8]
前記天然糖は、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組み合わせからなる群より選択される少なくとも1つである、上記[1]~[7]のいずれか一項に記載のフレーバーウォーター。
[9]
前記高甘味度甘味料b1は、レバウジオシドM、レバウジオシドD、羅漢果抽出物、モグロシドVおよびその組み合わせからなる群より選択される少なくとも1つである、上記[1]~[8]のいずれか一項に記載のフレーバーウォーター。
[10]
前記ナトリウムは、塩化ナトリウム、水酸化ナトリウム、リンゴ酸ナトリウム、硫酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、炭酸ナトリウム、二硫化ナトリウム、重炭酸ナトリウム、アルギン酸ナトリウム、アルギニン酸ナトリウム、グルコヘプタン酸ナトリウム、グルコン酸ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、アスパラギン酸ナトリウム、乳酸ナトリウム、カゼインナトリウム、アスコルビン酸ナトリウムおよびその混合物からなる群より選択される少なくとも1つである、上記[1]~[8]のいずれか一項に記載のフレーバーウォーター。
[11]
前記カリウムは、アルギン酸カリウム、塩化カリウム、クエン酸カリウム、グルコン酸カリウム、L-グルタミン酸カリウム、臭素酸カリウム、DL-酒石酸水素カリウム、L-酒石酸水素カリウム、硝酸カリウム、水酸化カリウム、ソルビン酸カリウム、炭酸カリウム、乳酸カリウム、ノルビキシンカリウム、ピロ亜硫酸カリウム、ピロリン酸四カリウム、フェロシアン化カリウム、ポリリン酸カリウム、メタリン酸カリウム、硫酸アルミニウムカリウム、硫酸カリウム、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウムおよびその混合物からなる群より選択される少なくとも1つである、上記[1]~[10]のいずれか一項に記載のフレーバーウォーター。
[12]
前記カルシウムは、L-アスコルビン酸カルシウム、アルギン酸カルシウム、エチレンジアミン四酢酸カルシウムニナトリウム、塩化カルシウム、カルボキシメチルセルロースカルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、L-グルタミン酸カルシウム、ケイ酸カルシウム、酢酸カルシウム、酸化カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、ソルビン酸カルシウム、炭酸カルシウム、乳酸カルシウム、パントテン酸カルシウム、ピロリン酸二水素カルシウム、フェロシアン化カルシウム、プロピオン酸カルシウム、5'-リボヌクレオチドカルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウムおよびその混合物からなる群より選択される少なくとも1つである、上記[1]~[11]のいずれか一項に記載のフレーバーウォーター。
[13]
5~35mg/100mlのナトリウムを含み、0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含み、エネルギーが30Kcal/100ml以下、かつX1+X2が6以上である、上記[1]~[12]のいずれか一項に記載のフレーバーウォーター。
[14]
容器詰めされている、上記[1]~[13]のいずれか一項に記載のフレーバーウォーター。
[15]
原材料に対し
(i)(a)甘味強度X1の量の天然糖および(b)甘味強度X2の量の高甘味度甘味料を添加する工程と、
(ii)(c)飲料中のナトリウム含有量が40mg/100ml未満となるようにナトリウムを添加する工程と、
(iii)(d)飲料中のカリウム含有量が70mg/100ml未満となるようにカリウムを添加する工程および/または飲料中のカルシウム含有量が70mg/100ml未満となるようにカルシウムを添加する工程と、
を含み、
前記高甘味度甘味料は、レバウジオシドM、レバウジオシドD、レバウジオシドN、レバウジオシドO、レバウジオシドE、羅漢果抽出物、モグロシドVおよびソーマチンからなる群より選択される少なくとも1つの高甘味度甘味料b1を含み、
0.1<(X1+X2)≦20である、フレーバーウォーター
を製造する方法。
[16]
前記フレーバーウォーターにおいてナトリウムの含有量が5~35mg/100mlである、上記[15]に記載の方法。
[17]
0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含む、上記[15]または[16]に記載のフレーバーウォーター。
[18]
前記フレーバーウォーターのエネルギーが30Kcal/100ml以下である、上記[15]~[17]のいずれか一項に記載の方法。
[19]
X1が0.1~5.9である、上記[15]~[18]のいずれか一項に記載の方法。
[20]
前記フレーバーウォーターの波長660nmにおける吸光度が0.06以下である、上記[15]~[19]のいずれか一項に記載の方法。
[21]
前記フレーバーウォーターの20℃における炭酸ガス圧が1.0kgf/cm2未満である、上記[15]~[20]のいずれか一項に記載の方法。
[22]
前記天然糖は、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組み合わせからなる群より選択される少なくとも1つである、上記[15]~[21]のいずれか一項に記載の方法。
[23]
前記高甘味度甘味料b1は、レバウジオシドM、レバウジオシドD、羅漢果抽出物、モグロシドVおよびその組み合わせからなる群より選択される少なくとも1つである、上記[15]~[22]のいずれか一項に記載の方法。
[24]
前記ナトリウムは、塩化ナトリウム、水酸化ナトリウム、リンゴ酸ナトリウム、硫酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、炭酸ナトリウム、二硫化ナトリウム、重炭酸ナトリウム、アルギン酸ナトリウム、アルギニン酸ナトリウム、グルコヘプタン酸ナトリウム、グルコン酸ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、アスパラギン酸ナトリウム、乳酸ナトリウム、カゼインナトリウム、アスコルビン酸ナトリウムおよびその混合物からなる群より選択される少なくとも1つである、上記[15]~[23]のいずれか一項に記載の方法。
[25]
前記カリウムは、アルギン酸カリウム、塩化カリウム、クエン酸カリウム、グルコン酸カリウム、L-グルタミン酸カリウム、臭素酸カリウム、DL-酒石酸水素カリウム、L-酒石酸水素カリウム、硝酸カリウム、水酸化カリウム、ソルビン酸カリウム、炭酸カリウム、乳酸カリウム、ノルビキシンカリウム、ピロ亜硫酸カリウム、ピロリン酸四カリウム、フェロシアン化カリウム、ポリリン酸カリウム、メタリン酸カリウム、硫酸アルミニウムカリウム、硫酸カリウム、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウムおよびその混合物からなる群より選択される少なくとも1つである、上記[15]~[24]のいずれか一項に記載のフレーバーウォーター。
[26]
前記カルシウムは、L-アスコルビン酸カルシウム、アルギン酸カルシウム、エチレンジアミン四酢酸カルシウムニナトリウム、塩化カルシウム、カルボキシメチルセルロースカルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、L-グルタミン酸カルシウム、ケイ酸カルシウム、酢酸カルシウム、酸化カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、ソルビン酸カルシウム、炭酸カルシウム、乳酸カルシウム、パントテン酸カルシウム、ピロリン酸二水素カルシウム、フェロシアン化カルシウム、プロピオン酸カルシウム、5'-リボヌクレオチドカルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウムおよびその混合物からなる群より選択される少なくとも1つである、上記[15]~[25]のいずれか一項に記載のフレーバーウォーター。
[27]
前記フレーバーウォーターが、10~30mg/100mlのナトリウムを含み、0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含み、エネルギーが30Kcal/100ml以下、かつX1+X2が6以上である、上記[15]~[26]のいずれか一項に記載の方法。
[28]
(a)甘味強度X4相当の量の天然糖、
(b)甘味強度X5相当の量の高甘味度甘味料、
(c)400mg/100ml未満のナトリウム、ならびに
(d)700mg/100ml未満のカリウムおよび/または700mg/100ml未満のカルシウム
を含み、
(X4+X5)≦200である、上記[1]に記載のフレーバーウォーターを提供するための濃縮物。
[23]
フレーバーウォーターに
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含有させことを特徴とする、フレーバーウォーターの甘味増強方法。
なお、本明細書において引用した全ての文献、および公開公報、特許公報その他の特許文献は、参照として本明細書に組み込むものとする。
本明細書において、例えば、「A成分の含有量がXmg/100mlである」との記載は、「飲料100mlに対して、A成分がXmg含まれている」ことを意味する。また、例えば、「B成分の含有量がYppmである」との記載は、「飲料の全量(100質量%)に対して、B成分がYppm含まれている」ことを意味する。
本発明は、第1の態様として、以下のフレーバーウォーター(以下、「本発明のフレーバーウォーター」という)を提供する。
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含み、
前記高甘味度甘味料は、レバウジオシドM、レバウジオシドD、レバウジオシドN、レバウジオシドO、レバウジオシドE、羅漢果抽出物、モグロシドV(Mogroside V)およびソーマチンからなる群より選択される少なくとも1つの高甘味度甘味料b1を含み、
0.1<(X1+X2)≦20である、フレーバーウォーター。
本発明のフレーバーウォーターは、前記成分(a)~(d)により甘味強度X3の甘味を呈する。
本発明において「フレーバーウォーター」は、ミネラルウォーター(ナチュラルミネラルウォーター含む)等の水に、香料、果汁、エキス類等を加えた飲料で、ニアウォーターとも呼ばれる水のような外観の飲料である。一般的に、フレーバーウォーターは、水のような無色透明でありながら、果実等の風味や甘味、酸味を有している。そして、水の代わりに飲用できるようにすっきりとした味わいを有しており、水と同程度、或いはそれ以上に飲みやすいという性質を有している。
このうち、果実系フレーバーとしては、オレンジ等の精油中に含まれる香料であるバレンセンや、ローズウッド、ラベンダー、ベルガモット、コリアンダー等の植物の精油中に含まれる香料であるリナロール、グレープフルーツ調の香りを有するd-ヌートカトン等のヌートカトン類等から選ばれる1種以上が挙げられる。
なお、これらの果汁は、ストレート果汁、濃縮果汁等、製造方法によらず使用することができる。濃縮果汁は、加熱濃縮法および冷凍濃縮法のいずれによって調製されたものであってもよい。
ここで、果汁を用いる場合、飲料の液色への影響を考慮して透明化処理を施した透明果汁を使用することが好ましい。果汁は、脱色処理が施されていてもよい。液色を無色透明に維持する観点、および、長期保存の際に液色を無色透明に維持する観点から、透明果汁の含有量としては、フレーバーウォーターの全量(100質量%)に対して、好ましくは5.0質量%以下、より好ましくは2.0質量%以下、更に好ましくは1.5質量%以下、より更に好ましくは1.0質量%以下である。
なお、本明細書において、波長660nmにおける吸光度は、UV-1600, UV-1800, UV-1850(いずれも株式会社島津製作所製)等の紫外線可視分光光度計を用いて測定することができる。
なお、本明細書において、透過光のΔE値は、JIS Z 8722に準拠して測定した値であって、ZE2000(日本電色工業株式会社製)等の紫外線可視分光光度計を用いて測定することができる。
炭酸飲料としたフレーバーウォーターの20℃における炭酸ガス圧は、1.0~5.0kgf/cm2、1.0~4.5kgf/cm2、1.0~4.0kgf/cm2、1.0~3.5kgf/cm2、1.0~3.0kgf/cm2、1.0~2.5kgf/cm2、1.0~2.0kgf/cm2、1.2~5.0kgf/cm2、1.2~4.5kgf/cm2、1.2~4.0kgf/cm2、1.2~3.5kgf/cm2、1.2~3.0kgf/cm2、1.2~2.5kgf/cm2、1.2~2.0kgf/cm2、1.5~5.0kgf/cm2、1.5~4.5kgf/cm2、1.5~4.0kgf/cm2、1.5~3.5kgf/cm2、1.5~3.0kgf/cm2、1.5~2.5kgf/cm2となり得る。
無炭酸飲料としたフレーバーウォーターの20℃における炭酸ガス圧は、1.0kgf/cm2未満、0~0.9kgf/cm2、0~0.8kgf/cm2、0~0.7kgf/cm2、0~0.6kgf/cm2、0~0.5kgf/cm2、0~0.4kgf/cm2、0~0.3kgf/cm2、0.1~0.9kgf/cm2、0.1~0.8kgf/cm2、0.1~0.7kgf/cm2、0.1~0.6kgf/cm2、0.1~0.5kgf/cm2、0.1~0.4kgf/cm2、0.1~0.3kgf/cm2、0.2~0.9kgf/cm2、0.2~0.8kgf/cm2、0.2~0.7kgf/cm2、0.2~0.6kgf/cm2、0.2~0.5kgf/cm2、0.2~0.4kgf/cm2、0.2~0.3kgf/cm2となり得る。
なお、本明細書において、炭酸ガス圧は、京都電子工業株式会社のGVA-500A等のガスボリューム測定装置を用いて測定することができる。例えば、試料温度を20℃にし、前記ガスボリューム測定装置において容器内空気中のガス抜き(スニフト)、振とう後、炭酸ガス圧を測定すればよい。
本発明において「天然糖」とは、Cm(H2O)nの一般式(ここでmとnは独立の自然数を表す)で表され、ヒトが消化可能なD体の炭水化物を含み、その例としてはグルコース、スクロース、フルクトース、マルトース、オリゴ糖(例えば、フラクトオリゴ糖、マルトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖等)、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組み合わせが挙げられる。また、果汁を用いる場合、果汁由来の糖も、天然糖に含まれる。
グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖の組み合わせの例としては、以下が挙げられる。具体的には、スクロースと異性化糖、スクロースとグルコース、スクロースとフルクトース、スクロースとマルトース、スクロースとオリゴ糖、スクロースと乳糖、異性化糖とオリゴ糖、スクロースとプシコース、スクロースと異性化糖とグルコース、スクロースと異性化糖とフルクトース、スクロースと異性化糖とマルトース、スクロースと異性化糖とオリゴ糖、スクロースと異性化糖とグルコースとオリゴ糖、スクロースとグルコースとフルクトースとオリゴ糖、グルコースとスクロースとフルクトースとマルトースとオリゴ糖と異性化糖と乳糖とタガトース、などの組み合わせが挙げられる。
天然糖の甘味強度X1相当の量とは、本発明のフレーバーウォーターと同等体積の20℃の水に天然糖を溶かした条件で甘味強度X1の甘味を呈する量(濃度)をいう。
本発明において「高甘味度甘味料」とは、ショ糖に比べて強い甘味を有する化合物を意味し、天然由来化合物、合成化合物または天然由来化合物および合成化合物の組み合わせであってもよい。高甘味度甘味料はショ糖と同量において、ショ糖より5倍以上、10倍以上、50倍以上、100倍以上、500倍以上、1000倍以上、5000倍以上、10000倍以上、50000倍以上、100000倍以上の甘味を呈する。高甘味度甘味料はこのように非常に強い甘味を呈するため、本発明のフレーバーウォーターにおける天然糖と高甘味度甘味料の存在を重量比で表すと、「天然糖:高甘味度甘味料」は5:1~10:1、50:1~100:1、50:1~200:1、500:1~1000:1、5000:1~10000:1、50000:1~100000:1となる。
成分(b)である高甘味度甘味料の全量(100質量%)に対する、高甘味度甘味料b1の含有量は、好ましくは50質量%以上、より好ましくは60質量%以上、更に好ましくは70質量%以上、より更に好ましくは80質量%以上、特に好ましくは90質量%以上である。本発明の一態様において、成分(b)である高甘味度甘味料は、実質的に高甘味度甘味料b1のみからなっていてもよい。本明細書において、「実質的に高甘味度甘味料b1のみからなる」とは、高甘味度甘味料b1の調製(ステビア抽出物や羅漢果抽出物の精製や生合成など)過程において不可避的に含まれる他のステビオール配糖体やモグロシド等の不純物は包含されていてもよいことを意味する。
高甘味度甘味料の甘味強度X2相当の量とは、本発明のフレーバーウォーターと同等体積の20℃の水に高甘味度甘味料を溶かした条件で甘味強度X2の甘味を呈する量をいう。
本発明は(c)40mg/100ml未満のナトリウムを含むが、これはナトリウム原子の含有量が40mg/100ml未満であることを意味する。ナトリウムの含有量は、実施態様に応じて、0.1g/100ml以上40mg/100ml未満、0.1~39mg/100ml、0.1~38mg/100ml、0.1~37mg/100ml、0.1~36mg/100ml、0.1~35mg/100ml、0.1~34mg/100ml、0.1~33mg/100ml、0.1~32mg/100ml、0.1~31mg/100ml、0.1~30mg/100ml、0.1~29mg/100ml、0.1~28mg/100ml、0.1~27mg/100ml、0.1~26mg/100ml、0.1~25mg/100ml、0.1~24mg/100ml、0.1~23mg/100ml、0.1~22mg/100ml、0.1~21mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、1g/100ml以上40mg/100ml未満、1~39mg/100ml、1~38mg/100ml、1~37mg/100ml、1~36mg/100ml、1~35mg/100ml、1~34mg/100ml、1~33mg/100ml、1~32mg/100ml、1~31mg/100ml、1~30mg/100ml、1~29mg/100ml、1~28mg/100ml、1~27mg/100ml、1~26mg/100ml、1~25mg/100ml、1~24mg/100ml、1~23mg/100ml、1~22mg/100ml、1~21mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5g/100ml以上40mg/100ml未満、5~39mg/100ml、5~38mg/100ml、5~37mg/100ml、5~36mg/100ml、5~35mg/100ml、5~34mg/100ml、5~33mg/100ml、5~32mg/100ml、5~31mg/100ml、5~30mg/100ml、5~29mg/100ml、5~28mg/100ml、5~27mg/100ml、5~26mg/100ml、5~25mg/100ml、5~24mg/100ml、5~23mg/100ml、5~22mg/100ml、5~21mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、10g/100ml以上40mg/100ml未満、10~39mg/100ml、10~38mg/100ml、10~37mg/100ml、10~36mg/100ml、10~35mg/100ml、10~34mg/100ml、10~33mg/100ml、10~32mg/100ml、10~31mg/100ml、10~30mg/100ml、10~29mg/100ml、10~28mg/100ml、10~27mg/100ml、10~26mg/100ml、10~25mg/100ml、10~24mg/100ml、10~23mg/100ml、10~22mg/100ml、10~21mg/100ml、10~20mg/100ml、15g/100ml以上40mg/100ml未満、15~39mg/100ml、15~38mg/100ml、15~37mg/100ml、15~36mg/100ml、15~35mg/100ml、15~34mg/100ml、15~33mg/100ml、15~32mg/100ml、15~31mg/100ml、15~30mg/100ml、20g/100ml以上40mg/100ml未満、20~39mg/100ml、20~38mg/100ml、20~37mg/100ml、20~36mg/100ml、20~35mg/100ml、20~34mg/100ml、20~33mg/100ml、20~32mg/100ml、20~31mg/100ml、20~30mg/100ml、25g/100ml以上40mg/100ml未満、25~39mg/100ml、25~38mg/100ml、25~37mg/100ml、25~36mg/100ml、25~35mg/100mlの含有量にあってもよい。
また、フレーバーウォーターに含まれる香料、果汁およびエキス類等にナトリウムが含まれる場合、それらに由来のナトリウムも、本発明のフレーバーウォーターに含まれるナトリウムに包含される。
本発明の一態様において、保存料として用いるナトリウム成分(例えば、安息香酸ナトリウム、亜硫酸ナトリウム、次亜硫酸ナトリウム、デヒドロ酢酸ナトリウム、ピロ亜硫酸ナトリウム、プロピオン酸ナトリウム等)由来のナトリウムは成分(c)に実質的に含まない。
本発明は(d)70mg/100ml未満のカリウムを含み得るが、これはカリウム原子の含有量が70mg/100ml未満であることを意味する。カリウムの含有量は、実施態様に応じて、0.1g/100ml以上70mg/100ml未満、0.1~65mg/100ml、0.1~60mg/100ml、0.1~55mg/100ml、0.1~50mg/100ml、0.1~45mg/100ml、0.1~40mg/100ml、0.1~35mg/100ml、0.1~30mg/100ml、0.1~25mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、0.5g/100ml以上70mg/100ml未満、0.5~65mg/100ml、0.5~60mg/100ml、0.5~55mg/100ml、0.5~50mg/100ml、0.5~45mg/100ml、0.5~40mg/100ml、0.5~35mg/100ml、0.5~30mg/100ml、0.5~25mg/100ml、0.5~20mg/100ml、0.5~19mg/100ml、0.5~18mg/100ml、0.5~17mg/100ml、0.5~16mg/100ml、0.5~15mg/100ml、0.5~14mg/100ml、0.5~13mg/100ml、0.5~12mg/100ml、0.5~11mg/100ml、0.5~10mg/100ml、1g/100ml以上70mg/100ml未満、1~65mg/100ml、1~60mg/100ml、1~55mg/100ml、1~50mg/100ml、1~45mg/100ml、1~40mg/100ml、1~35mg/100ml、1~30mg/100ml、1~25mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5g/100ml以上70mg/100ml未満、5~65mg/100ml、5~60mg/100ml、5~55mg/100ml、5~50mg/100ml、5~45mg/100ml、5~40mg/100ml、5~35mg/100ml、5~30mg/100ml、5~25mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、7g/100ml以上70mg/100ml未満、7~65mg/100ml、7~60mg/100ml、7~55mg/100ml、7~50mg/100ml、7~45mg/100ml、7~40mg/100ml、7~35mg/100ml、7~30mg/100ml、7~25mg/100ml、7~20mg/100ml、7~19mg/100ml、7~18mg/100ml、7~17mg/100ml、7~16mg/100ml、7~15mg/100ml、10g/100ml以上70mg/100ml未満、10~65mg/100ml、10~60mg/100ml、10~55mg/100ml、10~50mg/100ml、10~45mg/100ml、10~40mg/100ml、10~35mg/100ml、10~30mg/100ml、10~25mg/100ml、10~20mg/100ml、10~19mg/100ml、10~18mg/100ml、10~17mg/100ml、10~16mg/100ml、10~15mg/100ml、15g/100ml以上70mg/100ml未満、15~65mg/100ml、15~60mg/100ml、15~55mg/100ml、15~50mg/100ml、15~45mg/100ml、15~40mg/100ml、15~35mg/100ml、15~30mg/100ml、15~25mg/100ml、15~20mg/100ml、20g/100ml以上70mg/100ml未満、20~65mg/100ml、20~60mg/100ml、20~55mg/100ml、20~50mg/100ml、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25g/100ml以上70mg/100ml未満、25~65mg/100ml、25~60mg/100ml、25~55mg/100ml、25~50mg/100ml、25~45mg/100ml、25~40mg/100ml、25~35mg/100ml、25~30mg/100mlの含有量にあってもよい。
また、フレーバーウォーターに含まれる香料、果汁およびエキス類等にカリウムが含まれる場合、それらに由来のカリウムも、本発明のフレーバーウォーターに含まれるカリウムに包含される。
本発明は(d)70mg/100ml未満のカルシウムを含み得るが、これはカルシウム原子の含有量が70mg/100ml未満であることを意味する。カルシウムの含有量は、実施態様に応じて、0.1g/100ml以上70mg/100ml未満、0.1~65mg/100ml、0.1~60mg/100ml、0.1~55mg/100ml、0.1~50mg/100ml、0.1~45mg/100ml、0.1~40mg/100ml、0.1~35mg/100ml、0.1~30mg/100ml、0.1~25mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、0.5g/100ml以上70mg/100ml未満、0.5~65mg/100ml、0.5~60mg/100ml、0.5~55mg/100ml、0.5~50mg/100ml、0.5~45mg/100ml、0.5~40mg/100ml、0.5~35mg/100ml、0.5~30mg/100ml、0.5~25mg/100ml、0.5~20mg/100ml、0.5~19mg/100ml、0.5~18mg/100ml、0.5~17mg/100ml、0.5~16mg/100ml、0.5~15mg/100ml、0.5~14mg/100ml、0.5~13mg/100ml、0.5~12mg/100ml、0.5~11mg/100ml、0.5~10mg/100ml、1g/100ml以上70mg/100ml未満、1~65mg/100ml、1~60mg/100ml、1~55mg/100ml、1~50mg/100ml、1~45mg/100ml、1~40mg/100ml、1~35mg/100ml、1~30mg/100ml、1~25mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5g/100ml以上70mg/100ml未満、5~65mg/100ml、5~60mg/100ml、5~55mg/100ml、5~50mg/100ml、5~45mg/100ml、5~40mg/100ml、5~35mg/100ml、5~30mg/100ml、5~25mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、7g/100ml以上70mg/100ml未満、7~65mg/100ml、7~60mg/100ml、7~55mg/100ml、7~50mg/100ml、7~45mg/100ml、7~40mg/100ml、7~35mg/100ml、7~30mg/100ml、7~25mg/100ml、7~20mg/100ml、7~19mg/100ml、7~18mg/100ml、7~17mg/100ml、7~16mg/100ml、7~15mg/100ml、10g/100ml以上70mg/100ml未満、10~65mg/100ml、10~60mg/100ml、10~55mg/100ml、10~50mg/100ml、10~45mg/100ml、10~40mg/100ml、10~35mg/100ml、10~30mg/100ml、10~25mg/100ml、10~20mg/100ml、10~19mg/100ml、10~18mg/100ml、10~17mg/100ml、10~16mg/100ml、10~15mg/100ml、15g/100ml以上70mg/100ml未満、15~65mg/100ml、15~60mg/100ml、15~55mg/100ml、15~50mg/100ml、15~45mg/100ml、15~40mg/100ml、15~35mg/100ml、15~30mg/100ml、15~25mg/100ml、15~20mg/100ml、20g/100ml以上70mg/100ml未満、20~65mg/100ml、20~60mg/100ml、20~55mg/100ml、20~50mg/100ml、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25g/100ml以上70mg/100ml未満、25~65mg/100ml、25~60mg/100ml、25~55mg/100ml、25~50mg/100ml、25~45mg/100ml、25~40mg/100ml、25~35mg/100ml、25~30mg/100mlの含有量にあってもよい。
また、フレーバーウォーターに含まれる香料、果汁およびエキス類等にカルシウムが含まれる場合、それらに由来のカルシウムも、本発明のフレーバーウォーターに含まれるカルシウムに包含される。
なお、例えば、エチレンジアミン四酢酸カルシウムニナトリウムのような、ナトリウム、カリウムおよびカルシウムから選ばれる2以上の原子を含む添加剤を配合する場合、その配合量は、ナトリウム、カリウムおよびカルシウムの含有量が上述の範囲となるように調製される。
さらには、上記測定において本発明のフレーバーウォーターよりも甘味が少ない基準フレーバーウォーターのうち、本発明のフレーバーウォーターと最も甘味の近い基準フレーバーウォーターを選択し、当該選択された基準フレーバーウォーターにショ糖を追加することによって本発明のフレーバーウォーターと同じ甘味を呈するように調製し、その際に、調製後の基準フレーバーウォーターに含まれるショ糖含有量から、本発明のフレーバーウォーターについて甘味強度X3を測定することもできる。
(a)甘味強度X1が0.1~5相当の量の天然糖、
(b)甘味強度X2が0.1~5相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3が5.5~12.5の甘味を呈するフレーバーウォーターである。
(a)甘味強度X1が3~5相当の量の天然糖、
(b)甘味強度X2が1~5相当の量の高甘味度甘味料、
(c)5~35mg/100mlのナトリウム、ならびに
(d)0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3が5.5~12.5の甘味を呈するフレーバーウォーターである。好ましくは、本発明のフレーバーウォーターは、さらに、エネルギーが30Kcal/100ml以下、かつ、X1+X2が6以上である。
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の、レバウジオシドM、レバウジオシドDおよびその組み合わせからなる群より選択される高甘味度甘味料、
(c)5~35mg/100mlのナトリウム、ならびに
(d)0.5~50mg/100mlのカリウムおよび/または0.5~50mg/100mlのカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、フレーバーウォーター。
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の羅漢果抽出物、
(c)5~35mg/100mlのナトリウム、ならびに
(d)0.5~50mg/100mlのカリウムおよび/または0.5~50mg/100mlのカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、フレーバーウォーター。
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量のモグロシドV、
(c)5~35mg/100mlのナトリウム、ならびに
(d)0.5~50mg/100mlのカリウムおよび/または0.5~50mg/100mlのカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、フレーバーウォーター。
(a)0.1~0.5 w/v%、0.1~1.0 w/v%、0.1~1.5 w/v%、0.1~2.0 w/v%、0.1~2.5 w/v%、0.1~3.0 w/v%、0.1~3.5 w/v%、0.1~4.0 w/v%、0.1~4.5 w/v%、0.1~5.0 w/v%、0.1~5.5 w/v%、0.1~5.9 w/v%、0.5~1.0 w/v%、0.5~1.5 w/v%、0.5~2.0 w/v%、0.5~2.5 w/v%、0.5~3.0 w/v%、0.5~3.5 w/v%、0.5~4.0 w/v%、0.5~4.5 w/v%、0.5~5.0 w/v%、0.5~5.5 w/v%、0.5~5.9 w/v%、1.0~1.5 w/v%、1.0~2.0 w/v%、1.0~2.5 w/v%、1.0~3.0 w/v%、1.0~3.5 w/v%、1.0~4.0 w/v%、1.0~4.5 w/v%、1.0~5.0 w/v%、1.0~5.5 w/v%、1.0~5.9 w/v%、1.5~2.0 w/v%、1.5~2.5 w/v%、1.5~3.0 w/v%、1.5~3.5 w/v%、1.5~4.0 w/v%、1.5~4.5 w/v%、1.5~5.0 w/v%、1.5~5.5 w/v%、1.5~5.9 w/v%、2.0~2.5 w/v%、2.0~3.0 w/v%、2.0~3.5 w/v%、2.0~4.0 w/v%、2.0~4.5 w/v%、2.0~5.0 w/v%、2.0~5.5 w/v%または2.0~5.9 w/v%の天然糖と、
(b)20~550ppm、25~550 ppm、30~550 ppm、35~550 ppm、40~550 ppm、45~550 ppm、50~550 ppm、55~550 ppm、20~540 ppm、25~540 ppm、30~540 ppm、35~540 ppm、40~540 ppm、45~540 ppm、50~540 ppm、55~540 ppm、20~530 ppm、25~530 ppm、30~530 ppm、35~530 ppm、40~530 ppm、45~530 ppm、50~530 ppm、55~530 ppm、20~520 ppm、25~520 ppm、30~520 ppm、35~520 ppm、40~520 ppm、45~520 ppm、50~520 ppm、55~520 ppm、20~510 ppm、25~510 ppm、30~510 ppm、35~510 ppm、40~510 ppm、45~510 ppm、50~510 ppm、55~510ppm、20~505ppm、25~505ppm、30~505ppm、35~505ppm、40~505ppm、45~505ppm、50~505ppm、55~505ppm、20~500ppm、25~500ppm、30~500ppm、35~500ppm、40~500ppm、45~500ppm、50~500ppm、55~500ppm、20~495ppm、25~495ppm、30~495ppm、35~495ppm、40~495ppm、45~495ppm、50~495ppm、55~495ppm、20~490ppm、25~490ppm、30~490ppm、35~490ppm、40~490ppm、45~490ppm、50~490ppmまたは55~490ppmのレバウジオシドM、レバウジオシドD、羅漢果抽出物、モグロシドVおよびその組み合わせからなる群より選択される少なくとも1つの高甘味度甘味料と、
(c)40mg/100ml未満、0.1g/100ml以上40mg/100ml未満、0.1~39mg/100ml、0.1~38mg/100ml、0.1~37mg/100ml、0.1~36mg/100ml、0.1~35mg/100ml、0.1~34mg/100ml、0.1~33mg/100ml、0.1~32mg/100ml、0.1~31mg/100ml、0.1~30mg/100ml、0.1~29mg/100ml、0.1~28mg/100ml、0.1~27mg/100ml、0.1~26mg/100ml、0.1~25mg/100ml、0.1~24mg/100ml、0.1~23mg/100ml、0.1~22mg/100ml、0.1~21mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、1g/100ml以上40mg/100ml未満、1~39mg/100ml、1~38mg/100ml、1~37mg/100ml、1~36mg/100ml、1~35mg/100ml、1~34mg/100ml、1~33mg/100ml、1~32mg/100ml、1~31mg/100ml、1~30mg/100ml、1~29mg/100ml、1~28mg/100ml、1~27mg/100ml、1~26mg/100ml、1~25mg/100ml、1~24mg/100ml、1~23mg/100ml、1~22mg/100ml、1~21mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5g/100ml以上40mg/100ml未満、5~39mg/100ml、5~38mg/100ml、5~37mg/100ml、5~36mg/100ml、5~35mg/100ml、5~34mg/100ml、5~33mg/100ml、5~32mg/100ml、5~31mg/100ml、5~30mg/100ml、5~29mg/100ml、5~28mg/100ml、5~27mg/100ml、5~26mg/100ml、5~25mg/100ml、5~24mg/100ml、5~23mg/100ml、5~22mg/100ml、5~21mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、10g/100ml以上40mg/100ml未満、10~39mg/100ml、10~38mg/100ml、10~37mg/100ml、10~36mg/100ml、10~35mg/100ml、10~34mg/100ml、10~33mg/100ml、10~32mg/100ml、10~31mg/100ml、10~30mg/100ml、10~29mg/100ml、10~28mg/100ml、10~27mg/100ml、10~26mg/100ml、10~25mg/100ml、10~24mg/100ml、10~23mg/100ml、10~22mg/100ml、10~21mg/100ml、10~20mg/100ml、15g/100ml以上40mg/100ml未満、15~39mg/100ml、15~38mg/100ml、15~37mg/100ml、15~36mg/100ml、15~35mg/100ml、15~34mg/100ml、15~33mg/100ml、15~32mg/100ml、15~31mg/100ml、15~30mg/100ml、20g/100ml以上40mg/100ml未満、20~39mg/100ml、20~38mg/100ml、20~37mg/100ml、20~36mg/100ml、20~35mg/100ml、20~34mg/100ml、20~33mg/100ml、20~32mg/100ml、20~31mg/100ml、20~30mg/100ml、25g/100ml以上40mg/100ml未満、25~39mg/100ml、25~38mg/100ml、25~37mg/100ml、25~36mg/100mlまたは25~35mg/100mlのナトリウムと、
(d)70mg/100ml未満、0.1g/100ml以上70mg/100ml未満、0.1~65mg/100ml、0.1~60mg/100ml、0.1~55mg/100ml、0.1~50mg/100ml、0.1~45mg/100ml、0.1~40mg/100ml、0.1~35mg/100ml、0.1~30mg/100ml、0.1~25mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、0.5g/100ml以上70mg/100ml未満、0.5~65mg/100ml、0.5~60mg/100ml、0.5~55mg/100ml、0.5~50mg/100ml、0.5~45mg/100ml、0.5~40mg/100ml、0.5~35mg/100ml、0.5~30mg/100ml、0.5~25mg/100ml、0.5~20mg/100ml、0.5~19mg/100ml、0.5~18mg/100ml、0.5~17mg/100ml、0.5~16mg/100ml、0.5~15mg/100ml、0.5~14mg/100ml、0.5~13mg/100ml、0.5~12mg/100ml、0.5~11mg/100ml、0.5~10mg/100ml、1g/100ml以上70mg/100ml未満、1~65mg/100ml、1~60mg/100ml、1~55mg/100ml、1~50mg/100ml、1~45mg/100ml、1~40mg/100ml、1~35mg/100ml、1~30mg/100ml、1~25mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5g/100ml以上70mg/100ml未満、5~65mg/100ml、5~60mg/100ml、5~55mg/100ml、5~50mg/100ml、5~45mg/100ml、5~40mg/100ml、5~35mg/100ml、5~30mg/100ml、5~25mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、7g/100ml以上70mg/100ml未満、7~65mg/100ml、7~60mg/100ml、7~55mg/100ml、7~50mg/100ml、7~45mg/100ml、7~40mg/100ml、7~35mg/100ml、7~30mg/100ml、7~25mg/100ml、7~20mg/100ml、7~19mg/100ml、7~18mg/100ml、7~17mg/100ml、7~16mg/100ml、7~15mg/100ml、10g/100ml以上70mg/100ml未満、10~65mg/100ml、10~60mg/100ml、10~55mg/100ml、10~50mg/100ml、10~45mg/100ml、10~40mg/100ml、10~35mg/100ml、10~30mg/100ml、10~25mg/100ml、10~20mg/100ml、10~19mg/100ml、10~18mg/100ml、10~17mg/100ml、10~16mg/100ml、10~15mg/100ml、15g/100ml以上70mg/100ml未満、15~65mg/100ml、15~60mg/100ml、15~55mg/100ml、15~50mg/100ml、15~45mg/100ml、15~40mg/100ml、15~35mg/100ml、15~30mg/100ml、15~25mg/100ml、15~20mg/100ml、20g/100ml以上70mg/100ml未満、20~65mg/100ml、20~60mg/100ml、20~55mg/100ml、20~50mg/100ml、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25g/100ml以上70mg/100ml未満、25~65mg/100ml、25~60mg/100ml、25~55mg/100ml、25~50mg/100ml、25~45mg/100ml、25~40mg/100ml、25~35mg/100mlまたは25~30mg/100mlのカリウム、および/または、
70mg/100ml未満、0.1g/100ml以上70mg/100ml未満、0.1~65mg/100ml、0.1~60mg/100ml、0.1~55mg/100ml、0.1~50mg/100ml、0.1~45mg/100ml、0.1~40mg/100ml、0.1~35mg/100ml、0.1~30mg/100ml、0.1~25mg/100ml、0.1~20mg/100ml、0.1~19mg/100ml、0.1~18mg/100ml、0.1~17mg/100ml、0.1~16mg/100ml、0.1~15mg/100ml、0.1~14mg/100ml、0.1~13mg/100ml、0.1~12mg/100ml、0.1~11mg/100ml、0.1~10mg/100ml、0.5g/100ml以上70mg/100ml未満、0.5~65mg/100ml、0.5~60mg/100ml、0.5~55mg/100ml、0.5~50mg/100ml、0.5~45mg/100ml、0.5~40mg/100ml、0.5~35mg/100ml、0.5~30mg/100ml、0.5~25mg/100ml、0.5~20mg/100ml、0.5~19mg/100ml、0.5~18mg/100ml、0.5~17mg/100ml、0.5~16mg/100ml、0.5~15mg/100ml、0.5~14mg/100ml、0.5~13mg/100ml、0.5~12mg/100ml、0.5~11mg/100ml、0.5~10mg/100ml、1g/100ml以上70mg/100ml未満、1~65mg/100ml、1~60mg/100ml、1~55mg/100ml、1~50mg/100ml、1~45mg/100ml、1~40mg/100ml、1~35mg/100ml、1~30mg/100ml、1~25mg/100ml、1~20mg/100ml、1~19mg/100ml、1~18mg/100ml、1~17mg/100ml、1~16mg/100ml、1~15mg/100ml、1~14mg/100ml、1~13mg/100ml、1~12mg/100ml、1~11mg/100ml、1~10mg/100ml、5g/100ml以上70mg/100ml未満、5~65mg/100ml、5~60mg/100ml、5~55mg/100ml、5~50mg/100ml、5~45mg/100ml、5~40mg/100ml、5~35mg/100ml、5~30mg/100ml、5~25mg/100ml、5~20mg/100ml、5~19mg/100ml、5~18mg/100ml、5~17mg/100ml、5~16mg/100ml、5~15mg/100ml、5~14mg/100ml、5~13mg/100ml、5~12mg/100ml、5~11mg/100ml、5~10mg/100ml、7g/100ml以上70mg/100ml未満、7~65mg/100ml、7~60mg/100ml、7~55mg/100ml、7~50mg/100ml、7~45mg/100ml、7~40mg/100ml、7~35mg/100ml、7~30mg/100ml、7~25mg/100ml、7~20mg/100ml、7~19mg/100ml、7~18mg/100ml、7~17mg/100ml、7~16mg/100ml、7~15mg/100ml、10g/100ml以上70mg/100ml未満、10~65mg/100ml、10~60mg/100ml、10~55mg/100ml、10~50mg/100ml、10~45mg/100ml、10~40mg/100ml、10~35mg/100ml、10~30mg/100ml、10~25mg/100ml、10~20mg/100ml、10~19mg/100ml、10~18mg/100ml、10~17mg/100ml、10~16mg/100ml、10~15mg/100ml、15g/100ml以上70mg/100ml未満、15~65mg/100ml、15~60mg/100ml、15~55mg/100ml、15~50mg/100ml、15~45mg/100ml、15~40mg/100ml、15~35mg/100ml、15~30mg/100ml、15~25mg/100ml、15~20mg/100ml、20g/100ml以上70mg/100ml未満、20~65mg/100ml、20~60mg/100ml、20~55mg/100ml、20~50mg/100ml、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25g/100ml以上70mg/100ml未満、25~65mg/100ml、25~60mg/100ml、25~55mg/100ml、25~50mg/100ml、25~45mg/100ml、25~40mg/100ml、25~35mg/100mlまたは25~30mg/100mlのカルシウムと
を含むフレーバーウォーターが提供される。
天然糖と高甘味度甘味料の配合量を低めに設定することによりエネルギー(Kcal/100ml)を低レベルに抑えたフレーバーウォーターであっても、ヒトが感知しない程度の低濃度のナトリウムに加えて低濃度のカリウムおよび/またはカルシウムを添加させることにより天然糖と高甘味度甘味料に基づく甘味を増大させることが可能である。
したがって、本発明は、さらなる別の態様として、以下の甘味が増大されたフレーバーウォーターの製造方法(以下、「本発明の方法」という)を提供する。
原材料に対し
(i)(a)甘味強度X1相当の量の天然糖および(b)甘味強度X2相当の量の高甘味度甘味料を添加する工程と、
(ii)(c)飲料中のナトリウム濃度が40mg/100ml未満となるようにナトリウムを添加する工程と、
(iii)(d)飲料中のカリウム含有量が70mg/100ml未満となるようにカリウムを添加する工程および/または飲料中のカルシウム含有量が70mg/100ml未満となるようにカルシウムを添加する工程と、
を含み、
前記高甘味度甘味料は、レバウジオシドM、レバウジオシドD、レバウジオシドN、レバウジオシドO、レバウジオシドE、羅漢果抽出物、モグロシドVおよびソーマチンからなる群より選択される少なくとも1つの高甘味度甘味料b1を含み、
前記成分(a)~(d)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、フレーバーウォーター
を製造する方法。
(i)(a)甘味強度X1相当の量の天然糖および(b)甘味強度X2相当の量の高甘味度甘味料を添加する工程
(ii)(c)飲料中のナトリウム濃度が40mg/100ml未満となるようにナトリウムを添加する工程
(iii)(d)飲料中のカリウム含有量が70mg/100ml未満となるようにカリウムを添加する工程および/または飲料中のカルシウム含有量が70mg/100ml未満となるようにカルシウムを添加する工程
さらに(a)甘味強度X1相当の量の天然糖を添加する場合であっても、一度に甘味強度X1相当の量の天然糖を添加する必要はなく、数回に分けて添加してよい。同様に(b)甘味強度X2相当の量の高甘味度甘味料を添加する場合であっても、一度に甘味強度X2相当の量の天然糖を添加する必要はなく、数回に分けて添加してよい。
また、別の態様として、天然糖と高甘味度甘味料の混合物を数回に分けて添加して、最終的に製造されるフレーバーウォーターに含まれる天然糖と高甘味度甘味料の量がそれぞれ甘味強度X1相当量と甘味強度X2相当量になるように調整することも可能である。
工程(ii)において原材料に加えるナトリウムは、例えば、塩化ナトリウム、水酸化ナトリウム、リンゴ酸ナトリウム、硫酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、炭酸ナトリウム、二硫化ナトリウム、重炭酸ナトリウム、アルギン酸ナトリウム、アルギニン酸ナトリウム、グルコヘプタン酸ナトリウム、グルコン酸ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、アスパラギン酸ナトリウム、乳酸ナトリウム、カゼインナトリウム、アスコルビン酸ナトリウムおよびその混合物からなる群より選択される少なくとも1つの形態にあってもよい。
また、フレーバーウォーターに含まれる香料、果汁およびエキス類等にナトリウムが含まれる場合、それらに由来のナトリウムと追加のナトリウムの合計含有量が40mg/100ml未満となるように調整する。
また、フレーバーウォーターに含まれる香料、果汁およびエキス類等にカリウムが含まれる場合、それらに由来のカリウムと追加のカリウムの合計含有量が70mg/100ml未満となるように調整する。
また、フレーバーウォーターに含まれる香料、果汁およびエキス類等、並びに水(特に硬水)にカルシウムが含まれる場合、それらに由来のカルシウムと追加のカルシウムの合計含有量が70mg/100ml未満となるように調整する。
例えば、第1の原材料に乳分、穀類、豆類やその抽出物が含まれ、そのために原材料に予め成分(a)~(d)のいずれか1つ以上が含まれ、第1の原材料と混合するための第2の原材料においても成分(a)~(d)が含まれ、第1および第2の原材料を混合することにより本発明のフレーバーウォーターが製造できた場合、成分(a)~(d)を個別に原材料に追加する操作は存在していないが、本発明の方法では、最終的に製造される本発明のフレーバーウォーターが(a)甘味強度X1相当の量の天然糖、(b)甘味強度X2相当の量の高甘味度甘味料、(c)40mg/100ml未満のナトリウムならびに(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウムを含む限り、工程(i)~(iii)は行われたものとみなす。
(a)甘味強度X1が0.1~5相当の量の天然糖、
(b)甘味強度X2が0.1~5相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3が5.5~12.5の甘味を呈し、0.2<(X1+X2)≦12.5である、フレーバーウォーターである。
(a)甘味強度X1が3~5相当の量の天然糖、
(b)甘味強度X2が1~5相当の量の高甘味度甘味料、
(c)5~35mg/100mlのナトリウム、ならびに
(d)0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3が5.5~12.5の甘味を呈し、0.1<(X1+X2)≦12.5である、フレーバーウォーターである。
(a)甘味強度X1が0.1~5相当の量の天然糖、
(b)甘味強度X2が0.1~5相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)0.5~50mg/100mlのカリウムおよび/または0.5~50mg/100mlのカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3が2.0~12.0の甘味を呈し、0.1<(X1+X2)≦12.5である、フレーバーウォーターである。
(a)甘味強度X1が3~5相当の量の天然糖、
(b)甘味強度X2が1~5相当の量の高甘味度甘味料、
(c)5~35mg/100mlのナトリウム、ならびに
(d)0.5~50mg/100mlのカリウムおよび/または0.5~50mg/100mlのカルシウム
を含み、
前記成分(a)~(d)により甘味強度X3が2.0~12.0の甘味を呈し、0.1<(X1+X2)≦12.5である、フレーバーウォーターである。
原材料に対し
(i)(a)甘味強度X1の量の天然糖および(b)甘味強度X2の量の、レバウジオシドM、レバウジオシドDおよびその組み合わせからなる群より選択される高甘味度甘味料を添加する工程と、
(ii)(c)飲料中のナトリウム含有量が5~35mg/100mlとなるようにナトリウムを添加する工程と、
(iii)(d)飲料中のカリウム含有量が0.5~50mg/100mlとなるようにカリウムを添加する工程および/または飲料中のカルシウム含有量が0.5~50mg/100mlとなるようにカルシウムを添加する工程と、
を含む、
前記成分(a)~(d)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、フレーバーウォーター
を製造する方法。
原材料に対し
(i)(a)甘味強度X1の量の天然糖および(b)甘味強度X2の量の羅漢果抽出物を添加する工程と、
(ii)(c)飲料中のナトリウム含有量が5~35mg/100mlとなるようにナトリウムを添加する工程と、
(iii)(d)飲料中のカリウム含有量が0.5~50mg/100mlとなるようにカリウムを添加する工程および/または飲料中のカルシウム含有量が0.5~50mg/100mlとなるようにカルシウムを添加する工程と、
を含む、
前記成分(a)~(d)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、フレーバーウォーター
を製造する方法。
原材料に対し
(i)(a)甘味強度X1の量の天然糖および(b)甘味強度X2の量のモグロシドVを添加する工程と、
(ii)(c)飲料中のナトリウム含有量が5~35mg/100mlとなるようにナトリウムを添加する工程と、
(iii)(d)飲料中のカリウム含有量が0.5~50mg/100mlとなるようにカリウムを添加する工程および/または飲料中のカルシウム含有量が0.5~50mg/100mlとなるようにカルシウムを添加する工程と、
を含む、
前記成分(a)~(d)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、フレーバーウォーター
を製造する方法。
天然糖の甘味強度X1、高甘味度甘味料の甘味強度X2、ナトリウムの含有量、カリウムおよび/またはカルシウムの含有量ならびにフレーバーウォーターの呈する甘味甘味強度X3は、0.1<(X1+X2)≦20が成り立つのであれば、どのような値でもよく、例えば、本発明のフレーバーウォーターの項目に示した甘味強度X1、甘味強度X2、ナトリウムの含有量、カリウムおよび/またはカルシウムの含有量、甘味強度X3ならびにエネルギーの数値のいずれのものを組み合わせることも可能である。
本発明は、別の実施形態として、上記本発明のフレーバーウォーターを提供するための濃縮物(以下、「本発明の濃縮物」という)を提供する。本発明の一態様によれば、本発明の濃縮物は、
(a)甘味強度X4相当の量の天然糖、
(b)甘味強度X5相当の量の高甘味度甘味料、
(c)400mg/100ml未満のナトリウム、ならびに
(d)700mg/100ml未満のカリウムおよび/または700mg/100ml未満のカルシウム
を含み、
(X4+X5)≦200、好ましくは1<(X4+X5)≦200、より好ましくは50<(X4+X5)≦200である。
(a)甘味強度X6相当の量の天然糖、
(b)甘味強度X7相当の量の高甘味度甘味料、
(c)200mg/100ml未満のナトリウム、ならびに
(d)350mg/100ml未満のカリウムおよび/または350mg/100ml未満のカルシウム
を含み、
(X6+X7)≦100、好ましくは0.5<(X6+X7)≦100、より好ましくは20<(X6+X7)≦100である。
(a)甘味強度X8相当の量の天然糖、
(b)甘味強度X9相当の量の高甘味度甘味料、
(c)240mg/100ml未満のナトリウム、ならびに
(d)420mg/100ml未満のカリウムおよび/または420mg/100ml未満のカルシウム
を含み、
(X8+X9)≦120、好ましくは0.6<(X8+X9)≦120、より好ましくは30<(X8+X9)≦120である。
(a)甘味強度X10相当の量の天然糖、
(b)甘味強度X11相当の量の高甘味度甘味料、
(c)320mg/100ml未満のナトリウム、ならびに
(d)560mg/100ml未満のカリウムおよび/または560mg/100ml未満のカルシウム
を含み、
(X10+X11)≦160、好ましくは0.8<(X10+X11)≦160、より好ましくは40<(X10+X11)≦160である。
本発明は、別の実施形態として、フレーバーウォーターの甘味増強方法(以下、「本発明の甘味増強方法」という)を提供する。本発明の一態様によれば、本発明の甘味増強方法は、フレーバーウォーターに
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含有させることを特徴とする。
なお、以下に示す実施例において、各種添加剤を加える前のベースとなる飲料に含まれるナトリウムおよびカリウム含有量は、SpectrAA240FS(アジレント・テクノロジー社製)を用いた原子吸光法により測定し、カルシウム含有量は5100VDV(アジレント・テクノロジー社製)とICPE-9000(島津製作所社製)を用いたICP発光分析法により測定した。また、各種添加剤を配合後の飲料サンプルのナトリウム、カリウムおよびカルシウム含有量は、上記方法により測定したベースとなる飲料中のナトリウム、カリウムおよびカルシウム含有量に、配合量から算出した各種添加剤に含まれるナトリウム、カリウムおよびカルシウム含有量を加えたものである。
実験方法
下記の表2に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムを無糖オレンジフレーバーウォーター(ナトリウム量およびカリウム量:0(mg/100ml)、カルシウム量:1.1(mg/100ml)、エネルギー:0(kcal/100ml)、波長660nmにおける吸光度:0.01以下、透過光のΔE値:3.5以下)に溶解して、飲料サンプルを調製した。また、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムのいずれも添加していない溶液をサンプル1とした。
なお、表2におけるBrixは天然糖の濃度から算出し、ナトリウム量はグルコン酸ナトリウム濃度から算出し、カリウム量は塩化カリウム濃度から算出し、カルシウム量は塩化カルシウム濃度およびフレーバーウォーター由来のカルシウム量から算出した。また、エネルギー(kcal/100ml)はRebD、ナトリウム、カリウムおよびカルシウム由来の成分のエネルギーを0(kcal/100ml)として算出した。
表2に示すように、サンプル1-1はNaの添加量が20mg/100mlであり、サンプル1-2はNa+Kの合計添加量が20mg/100mlであり、サンプル1-3はNa+Caの合計添加量が20mg/100mlである。
まず、各パネラーが日頃の訓練により備えている共通の味質判断基準に基づき、各飲料サンプルについて、味質ごとの「官能評価スコア」を算出した。
「官能評価スコア」は、サンプル1の味質の程度を「0」(基準)として、-3.0~+3.0の範囲でサンプル1との味質の違いを数値化したものである。「官能評価スコア」の各項目の基準としては以下のとおりである。
(官能評価スコア)
・「+3.0」:サンプル1と比べて、対象となる味質が非常に強いと感じる。
・「+2.0」:サンプル1と比べて、対象となる味質が強いと感じる。
・「+1.0」:サンプル1と比べて、対象となる味質がやや強いと感じる。
・「0」 :対象となる味質が、サンプル1と同じである。
・「-1.0」:サンプル1と比べて、対象となる味質がやや弱いと感じる。
・「-2.0」:サンプル1と比べて、対象となる味質が弱いと感じる。
・「-3.0」:サンプル1と比べて、対象となる味質が非常に弱いと感じる。
なお、上記基準に照らし、例えば、「+1.0」と「+2.0」の間の味質と判断した場合には「+1.5」と、0.5刻みでスコアをつけた。
(換算スコア)
・換算スコア「3」:官能評価スコアが+1.5以上。
・換算スコア「2」:官能評価スコアが+1.0以上+1.5未満。
・換算スコア「1」:官能評価スコアが+0.5以上+1.0未満。
・換算スコア「0」:官能評価スコアが-0.5超+0.5未満。
・換算スコア「-1」:官能評価スコアが-1.0超-0.5以下。
・換算スコア「-2」:官能評価スコアが-1.5超-1.0以下。
・換算スコア「-3」:官能評価スコアが-1.5以下。
なお、「甘さの強さ」および「フレーバーの強さ」については、換算スコア合計値が大きいほど好ましく、「雑味の強さ」および「塩味の強さ」については換算スコア合計値が小さいほど好ましい。
実験方法
実施例1と同様に、下記の表4に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムを無糖オレンジフレーバーウォーター(ナトリウム量およびカリウム量:0(mg/100ml)、カルシウム量:1.1(mg/100ml)、エネルギー:0(kcal/100ml)、波長660nmにおける吸光度:0.01以下、透過光のΔE値:3.5以下)に溶解して、飲料サンプルを調製した。また、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムのいずれも添加していない溶液をサンプル2とした。なお、表4におけるBrixは天然糖の濃度から算出し、ナトリウム量はグルコン酸ナトリウム濃度から算出し、カリウム量は塩化カリウム濃度から算出し、カルシウム量は塩化カルシウム濃度およびフレーバーウォーター由来のカルシウム量から算出した。また、エネルギー(kcal/100ml)はRebD、ナトリウム、カリウムおよびカルシウム由来の成分のエネルギーを0(kcal/100ml)として算出した。
実験方法
実施例1と同様に、下記の表6に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、高甘味度甘味料{モグロシドV(MogV)(純度95%以上)またはレバウジオシドM(RebM)(純度99%以上)}、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムを無糖オレンジフレーバーウォーター(ナトリウム量およびカリウム量:0(mg/100ml)、カルシウム量:1.1(mg/100ml)、エネルギー:0(kcal/100ml)、波長660nmにおける吸光度:0.01以下、透過光のΔE値:3.5以下)に溶解して、飲料サンプルを調製した。また、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムのいずれも添加していない溶液をサンプル3およびサンプル3Aとした。なお、表6におけるBrixは天然糖の濃度から算出し、ナトリウム量はグルコン酸ナトリウム濃度から算出し、カリウム量は塩化カリウム濃度から算出し、カルシウム量は塩化カルシウム濃度およびフレーバーウォーター由来のカルシウム量から算出した。また、エネルギー(kcal/100ml)はMogV、RebM、ナトリウム、カリウムおよびカルシウム由来の成分のエネルギーを0(kcal/100ml)として算出した。
実験方法
実施例1と同様に、表8に示した比率で天然糖{スクロース(太平洋製糖株式会社製)、グルコース(昭和産業株式会社製)}、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムを無糖オレンジフレーバーウォーター(ナトリウム量およびカリウム量:0(mg/100ml)、カルシウム量:1.1(mg/100ml)、エネルギー:0(kcal/100ml)、波長660nmにおける吸光度:0.01以下、透過光のΔE値:3.5以下)に溶解して、飲料サンプルを調製した。また、グルコン酸ナトリウム、塩化カリウムおよび塩化カルシウムのいずれも添加していない溶液をサンプル4とした。
なお、表8におけるBrixは天然糖の濃度から算出し、ナトリウム量はグルコン酸ナトリウム濃度から算出し、カリウム量は塩化カリウム濃度から算出し、カルシウム量は塩化カルシウム濃度およびフレーバーウォーター由来のカルシウム量から算出した。また、エネルギー(kcal/100ml)はRebD、ナトリウム、カリウムおよびカルシウム由来の成分のエネルギーを0(kcal/100ml)として算出した。
飲料サンプルを50ml程インピンジャーに投入した。インピンジャーの一方から清浄な窒素を100ml/minの流速で流しながら、もう一方に付したテドラーバックへ流入してくるガスを10分間採取した。
ガスクロマトグラフィー質量(TCT-GC/MS)分析の装置および測定は下記の条件で行った。
装置 : TCT ジーエルサイエンス製 HP524
カラム : CP-SIL5CB(0.25 mmI.D.×60 m df=0.25 μm)
カラム温度 : 40℃ → 280℃ (10℃/min, hold)
キャリアガス: 1.0 mL/min
検出器 : GC/MS アジレントテクノロジー製 5977B型
イオン源温度 : 230℃
イオン化法 : EI
測定質量範囲 : m/z 30~600
分析によって得られたピークを、サンプル4-1および4-2とサンプル4で比較し、香気成分のピークと判断されるピーク出現時間4.0分の面積値を算出した。結果を表9に示す。この結果、カルシウムを加えることで、香気の向上効果が見られることが分かった。
Claims (29)
- (a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含み、
前記高甘味度甘味料は、レバウジオシドM、レバウジオシドD、レバウジオシドN、レバウジオシドO、レバウジオシドE、羅漢果抽出物、モグロシドVおよびソーマチンからなる群より選択される少なくとも1つの高甘味度甘味料b1を含み、
0.1<(X1+X2)≦20である、フレーバーウォーター。 - ナトリウムの含有量が5~35mg/100mlである、請求項1に記載のフレーバーウォーター。
- 0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含む、請求項1または2に記載のフレーバーウォーター。
- エネルギーが30Kcal/100ml以下である、請求項1~3のいずれか一項に記載のフレーバーウォーター。
- X1が0.1~5.9である、請求項1~4のいずれか一項に記載のフレーバーウォーター。
- 前記フレーバーウォーターの波長660nmにおける吸光度が0.06以下である、請求項1~5のいずれか一項に記載のフレーバーウォーター。
- 前記フレーバーウォーターの20℃における炭酸ガス圧が1.0kgf/cm2未満である、請求項1~6のいずれか一項に記載のフレーバーウォーター。
- 前記天然糖は、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組み合わせからなる群より選択される少なくとも1つである、請求項1~7のいずれか一項に記載のフレーバーウォーター。
- 前記高甘味度甘味料b1は、レバウジオシドM、レバウジオシドD、羅漢果抽出物、モグロシドVおよびその組み合わせからなる群より選択される少なくとも1つである、請求項1~8のいずれか一項に記載のフレーバーウォーター。
- 前記ナトリウムは、塩化ナトリウム、水酸化ナトリウム、リンゴ酸ナトリウム、硫酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、炭酸ナトリウム、二硫化ナトリウム、重炭酸ナトリウム、アルギン酸ナトリウム、アルギニン酸ナトリウム、グルコヘプタン酸ナトリウム、グルコン酸ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、アスパラギン酸ナトリウム、乳酸ナトリウム、カゼインナトリウム、アスコルビン酸ナトリウムおよびその混合物からなる群より選択される少なくとも1つである、請求項1~9のいずれか一項に記載のフレーバーウォーター。
- 前記カリウムは、アルギン酸カリウム、塩化カリウム、クエン酸カリウム、グルコン酸カリウム、L-グルタミン酸カリウム、臭素酸カリウム、DL-酒石酸水素カリウム、L-酒石酸水素カリウム、硝酸カリウム、水酸化カリウム、ソルビン酸カリウム、炭酸カリウム、乳酸カリウム、ノルビキシンカリウム、ピロ亜硫酸カリウム、ピロリン酸四カリウム、フェロシアン化カリウム、ポリリン酸カリウム、メタリン酸カリウム、硫酸アルミニウムカリウム、硫酸カリウム、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウムおよびその混合物からなる群より選択される少なくとも1つである、請求項1~10のいずれか一項に記載のフレーバーウォーター。
- 前記カルシウムは、L-アスコルビン酸カルシウム、アルギン酸カルシウム、エチレンジアミン四酢酸カルシウムニナトリウム、塩化カルシウム、カルボキシメチルセルロースカルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、L-グルタミン酸カルシウム、ケイ酸カルシウム、酢酸カルシウム、酸化カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、ソルビン酸カルシウム、炭酸カルシウム、乳酸カルシウム、パントテン酸カルシウム、ピロリン酸二水素カルシウム、フェロシアン化カルシウム、プロピオン酸カルシウム、5'-リボヌクレオチドカルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウムおよびその混合物からなる群より選択される少なくとも1つである、請求項1~11のいずれか一項に記載のフレーバーウォーター。
- 5~35mg/100mlのナトリウムを含み、0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含み、エネルギーが30Kcal/100ml以下、かつX1+X2が6以上である、請求項1~12のいずれか一項に記載のフレーバーウォーター。
- 容器詰めされている、請求項1~13のいずれか一項に記載のフレーバーウォーター。
- 原材料に対し
(i)(a)甘味強度X1の量の天然糖および(b)甘味強度X2の量の高甘味度甘味料を添加する工程と、
(ii)(c)飲料中のナトリウム含有量が40mg/100ml未満となるようにナトリウムを添加する工程と、
(iii)(d)飲料中のカリウム含有量が70mg/100ml未満となるようにカリウムを添加する工程および/または飲料中のカルシウム含有量が70mg/100ml未満となるようにカルシウムを添加する工程と、
を含み、
前記高甘味度甘味料は、レバウジオシドM、レバウジオシドD、レバウジオシドN、レバウジオシドO、レバウジオシドE、羅漢果抽出物、モグロシドVおよびソーマチンからなる群より選択される少なくとも1つの高甘味度甘味料b1を含み、
0.1<(X1+X2)≦20である、フレーバーウォーター
を製造する方法。 - 前記フレーバーウォーターにおいてナトリウムの含有量が5~35mg/100mlである、請求項15に記載の方法。
- 0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含む、請求項15または16に記載のフレーバーウォーター。
- 前記フレーバーウォーターのエネルギーが30Kcal/100ml以下である、請求項15~17のいずれか一項に記載の方法。
- X1が0.1~5.9である、請求項15~18のいずれか一項に記載の方法。
- 前記フレーバーウォーターの波長660nmにおける吸光度が0.06以下である、請求項15~19のいずれか一項に記載の方法。
- 前記フレーバーウォーターの20℃における炭酸ガス圧が1.0kgf/cm2未満である、請求項15~20のいずれか一項に記載の方法。
- 前記天然糖は、グルコース、スクロース、フルクトース、マルトース、オリゴ糖、異性化糖、乳糖、プシコース、アロース、タガトースおよびその組み合わせからなる群より選択される少なくとも1つである、請求項15~21のいずれか一項に記載の方法。
- 前記高甘味度甘味料b1は、レバウジオシドM、レバウジオシドD、羅漢果抽出物、モグロシドVおよびその組み合わせからなる群より選択される少なくとも1つである、請求項15~22のいずれか一項に記載の方法。
- 前記ナトリウムは、塩化ナトリウム、水酸化ナトリウム、リンゴ酸ナトリウム、硫酸ナトリウム、クエン酸ナトリウム、リン酸ナトリウム、炭酸ナトリウム、二硫化ナトリウム、重炭酸ナトリウム、アルギン酸ナトリウム、アルギニン酸ナトリウム、グルコヘプタン酸ナトリウム、グルコン酸ナトリウム、グルタミン酸ナトリウム、酒石酸ナトリウム、アスパラギン酸ナトリウム、乳酸ナトリウム、カゼインナトリウム、アスコルビン酸ナトリウムおよびその混合物からなる群より選択される少なくとも1つである、請求項15~23のいずれか一項に記載の方法。
- 前記カリウムは、アルギン酸カリウム、塩化カリウム、クエン酸カリウム、グルコン酸カリウム、L-グルタミン酸カリウム、臭素酸カリウム、DL-酒石酸水素カリウム、L-酒石酸水素カリウム、硝酸カリウム、水酸化カリウム、ソルビン酸カリウム、炭酸カリウム、乳酸カリウム、ノルビキシンカリウム、ピロ亜硫酸カリウム、ピロリン酸四カリウム、フェロシアン化カリウム、ポリリン酸カリウム、メタリン酸カリウム、硫酸アルミニウムカリウム、硫酸カリウム、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウムおよびその混合物からなる群より選択される少なくとも1つである、請求項15~24のいずれか一項に記載のフレーバーウォーター。
- 前記カルシウムは、L-アスコルビン酸カルシウム、アルギン酸カルシウム、エチレンジアミン四酢酸カルシウムニナトリウム、塩化カルシウム、カルボキシメチルセルロースカルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、L-グルタミン酸カルシウム、ケイ酸カルシウム、酢酸カルシウム、酸化カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、ソルビン酸カルシウム、炭酸カルシウム、乳酸カルシウム、パントテン酸カルシウム、ピロリン酸二水素カルシウム、フェロシアン化カルシウム、プロピオン酸カルシウム、5'-リボヌクレオチドカルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウムおよびその混合物からなる群より選択される少なくとも1つである、請求項15~25のいずれか一項に記載のフレーバーウォーター。
- 前記フレーバーウォーターが、10~30mg/100mlのナトリウムを含み、0.1~60mg/100mlのカリウムおよび/または0.1~60mg/100mlのカルシウムを含み、エネルギーが30Kcal/100ml以下、かつX1+X2が6以上である、請求項15~26のいずれか一項に記載の方法。
- (a)甘味強度X4相当の量の天然糖、
(b)甘味強度X5相当の量の高甘味度甘味料、
(c)400mg/100ml未満のナトリウム、ならびに
(d)700mg/100ml未満のカリウムおよび/または700mg/100ml未満のカルシウム
を含み、
(X4+X5)≦200である、請求項1に記載のフレーバーウォーターを提供するための濃縮物。 - フレーバーウォーターに
(a)甘味強度X1相当の量の天然糖、
(b)甘味強度X2相当の量の高甘味度甘味料、
(c)40mg/100ml未満のナトリウム、ならびに
(d)70mg/100ml未満のカリウムおよび/または70mg/100ml未満のカルシウム
を含有させことを特徴とする、フレーバーウォーターの甘味増強方法。
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SG11202105925WA SG11202105925WA (en) | 2018-12-07 | 2019-12-06 | Flavor water having improved taste qualities of sugar and sweetener |
US17/311,038 US20220022494A1 (en) | 2018-12-07 | 2019-12-06 | Flavor water having improved taste qualities of sugar and sweetener |
CN201980080670.XA CN113163814A (zh) | 2018-12-07 | 2019-12-06 | 糖及甜味剂所呈现的味质得到改善的风味水 |
EP19892656.0A EP3892112A4 (en) | 2018-12-07 | 2019-12-06 | FLAVORED WATER IN WHICH THE TASTE QUALITY OF A SUGAR AND A SWEETENER IS IMPROVED |
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WO2022145481A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
WO2022145482A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
WO2022145484A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
WO2022145483A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
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WO2022050327A1 (ja) * | 2020-09-02 | 2022-03-10 | サントリーホールディングス株式会社 | 甘味の増大した飲料 |
WO2022145481A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
WO2022145482A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
WO2022145484A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
WO2022145483A1 (ja) | 2020-12-28 | 2022-07-07 | サントリーホールディングス株式会社 | 甘味の増大した経口組成物 |
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