WO2020116639A1 - 糖および甘味料の呈する味質が改善した発泡性飲料 - Google Patents
糖および甘味料の呈する味質が改善した発泡性飲料 Download PDFInfo
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- WO2020116639A1 WO2020116639A1 PCT/JP2019/047916 JP2019047916W WO2020116639A1 WO 2020116639 A1 WO2020116639 A1 WO 2020116639A1 JP 2019047916 W JP2019047916 W JP 2019047916W WO 2020116639 A1 WO2020116639 A1 WO 2020116639A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- sodium
- rebaudioside
- sweetness
- beverage
- sparkling beverage
- Prior art date
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 290
- 235000000346 sugar Nutrition 0.000 title claims abstract description 121
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 44
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 44
- 235000019640 taste Nutrition 0.000 title abstract description 78
- 150000008163 sugars Chemical class 0.000 title abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 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 description 134
- 229910052708 sodium Inorganic materials 0.000 claims description 132
- 239000011734 sodium Substances 0.000 claims description 132
- 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 description 112
- 238000000034 method Methods 0.000 claims description 79
- 239000008123 high-intensity sweetener Substances 0.000 claims description 77
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 77
- 239000000796 flavoring agent Substances 0.000 claims description 63
- 235000019634 flavors Nutrition 0.000 claims description 63
- 229930006000 Sucrose Natural products 0.000 claims description 51
- 239000005720 sucrose Substances 0.000 claims description 51
- 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 50
- 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 description 46
- 239000000284 extract Substances 0.000 claims description 43
- 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 description 41
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- 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 32
- 239000008103 glucose Substances 0.000 claims description 32
- 229930188195 rebaudioside Natural products 0.000 claims description 22
- 229920001542 oligosaccharide Polymers 0.000 claims description 20
- 150000002482 oligosaccharides Chemical class 0.000 claims description 20
- 239000002994 raw material Substances 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
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- 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
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- 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
- 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
- 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 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
- 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 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
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- 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 8
- 230000002708 enhancing effect Effects 0.000 claims description 8
- 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
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- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- XIMSTDAFGWROBF-UHFFFAOYSA-N oxathiazine 2-oxide Chemical compound O=S1OC=CC=N1 XIMSTDAFGWROBF-UHFFFAOYSA-N 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920002620 polyvinyl fluoride Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- XJIPREFALCDWRQ-UHFFFAOYSA-N siamenoside I Natural products C1CC2(C)C3CC=C(C(C(OC4C(C(O)C(O)C(CO)O4)O)CC4)(C)C)C4C3(C)C(O)CC2(C)C1C(C)CCC(C(C)(C)O)OC(C(C(O)C1O)OC2C(C(O)C(O)C(CO)O2)O)OC1COC1OC(CO)C(O)C(O)C1O XJIPREFALCDWRQ-UHFFFAOYSA-N 0.000 description 1
- 125000004436 sodium atom Chemical group 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 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
- 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
- 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
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 230000000007 visual effect Effects 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
- A23L2/42—Preservation of 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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 a sparkling beverage in which the taste quality of sugar and a sweetener is improved, and a method for producing the sparkling beverage.
- 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 increased the sweetness based on the combination of natural sugar and a specific high-potency sweetener by blending not only natural sugar but also a specific high-potency sweetener and adding a low concentration of sodium. For the first time, I succeeded in improving the taste.
- the present invention is as follows. [1] (A) An amount of natural sugar equivalent to sweetness intensity X1, (B) high intensity sweetener equivalent to sweetness intensity X2, and (c) 6 mg/100 ml to 60 mg/100 ml sodium,
- 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 sparkling beverage with 0.1 ⁇ (X1+X2) ⁇ 20.
- the sparkling beverage according to [1] which has a sodium content of 10 to 50 mg/100 ml.
- 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 [6]
- the sparkling beverage according to any one of 1.
- 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.
- [1] to [8] which is at least one selected from the group consisting of sodium acidate, sodium glutamate, sodium tartrate, sodium aspartate, sodium lactate, sodium caseinate, sodium ascorbate and mixtures thereof. Sparkling drink.
- 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 a sparkling beverage, 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, [12] to [17].
- 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 method of the present invention provides a method of increasing the sweetness of a sparkling beverage and exhibiting a good taste, 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 an effervescent beverage having 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”.
- Effervescent Beverage with Improved Taste Presented by Natural Sugar and High-Intensity Sweetener The present invention provides the following effervescent beverage (hereinafter referred to as “effervescent beverage of the present invention”) as a first aspect. ..
- 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, A sparkling beverage with 0.1 ⁇ (X1+X2) ⁇ 20.
- the sparkling beverage of the present invention exhibits sweetness of sweetness intensity X3 due to the components (a) to (c).
- the components exhibiting sweetness are (a) a specific amount of natural sugar and (b) a specific amount of a specific high-potency sweetener.
- the sweetness exhibited by the sparkling beverage of the present invention is, in calculation, the sum of the sweetness intensity when the component (a) is added to the sparkling beverage and the sweetness intensity when the component (b) is added to the sparkling beverage. Should be.
- low concentration (c) sodium is present in the sparkling beverage, the sweetness exhibited by (a) natural sugar and (b) high-potency sweetener is increased, and the sparkling beverage of the present invention is , Produces a sweetness that exceeds the total sweetness intensity.
- the present invention means that, in addition to these components (a) to (c), additional components such as fruit juice, acidulant, flavor, plant extract, milk, and other flavors can be contained.
- additional components such as fruit juice, acidulant, flavor, plant extract, milk, and other flavors can be contained.
- the sparkling beverage of the present invention does not contain a sweetening component other than the components (a) and (b) as a sweetener.
- the sparkling beverage according to the preferred embodiment of the present invention has an 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.
- the “foaming beverage” is a beverage in which foam is generated from the beverage, and includes, for example, a beverage in which a foam layer is formed on the liquid surface of the beverage when poured into a container.
- Carbonated drinks are mentioned as an example of the sparkling drink of this invention.
- Carbonated beverages are beverages containing carbon dioxide gas, and such carbon dioxide gas includes carbon dioxide gas separately injected into the beverage, carbon dioxide gas generated by fermentation of a part of the raw material, and the like.
- the carbonated drinks include, but are not limited to, soft drinks, non-alcoholic drinks, alcoholic drinks and the like. Specific examples thereof include, but are not limited to, sparkling beverages, colas, diet colas, ginger ales, ciders, carbonated juices of fruit juice flavors and carbonated water with fruit juice flavor.
- Gas pressure effervescent beverage of the present invention is not particularly limited, 2.2kgf / cm 2 ⁇ 4.0kgf / cm 2, 2.2kgf / cm 2 ⁇ 3.5kgf / cm 2, 2.2kgf / cm 2 ⁇ 3.3kgf / cm 2, 2.2kgf / cm 2 ⁇ 3.2kgf / cm 2, 2.3kgf / cm 2 ⁇ 4.0kgf / cm 2, 2.3kgf / cm 2 ⁇ 3.5kgf / cm 2, 2.3kgf / cm 2 ⁇ 3.2kgf / cm 2, may be 3.0kgf / cm 2 ⁇ 4.0kgf / cm 2 or 3.0kgf / cm 2 ⁇ 3.5kgf / cm 2.
- the gas content in the sparkling beverage can be defined by the gas pressure.
- the “gas pressure” means the gas pressure of carbon dioxide gas in the sparkling beverage in the container, unless otherwise specified.
- the gas pressure was measured by fixing the beverage whose liquid temperature was 20°C to a gas internal pressure gauge, opening the gas internal pressure gauge stopcock once to release the carbon dioxide gas in the headspace, and then closing the stopcock again. This can be done by shaking the gas pressure gauge and reading the value when the pointer reaches a certain position.
- the gas pressure of the sparkling beverage is measured using the method.
- the sparkling beverage of the present invention may contain alcohol.
- the alcoholic beverage is a beverage containing alcohol, and the alcohol here means ethyl alcohol (ethanol) unless otherwise specified.
- the alcoholic beverage according to the present invention may be of any type as long as it contains alcohol. Beverages with an alcohol content of 0.05-40 v/v%, such as beer, sparkling liquor, chuhai and cocktails, may be used, and alcohol content such as non-alcoholic beer, chuhai taste beverages and soft drinks may be 0. Beverages of less than .05 v/v% may be used.
- the sparkling beverage of the present invention preferably has an alcohol content of less than 0.05 v/v%, more preferably 0.00 v/v%. In addition, in this specification, alcohol content shall be shown by percentage (v/v%) on a volume/volume basis.
- the alcohol content of the beverage can be measured by any known method, for example, a vibrating densitometer.
- the flavor (flavor) of the sparkling beverage of the present invention is not particularly limited, and can be adjusted to various flavors.
- the sparkling beverage of the present invention may be an orange flavor, a lemon flavor, a lime flavor, a grape flavor, a ginger ale flavor, an energy drink flavor, a cassis flavor or a cola flavor beverage.
- Flavor of the effervescent beverage of the present invention fruit juice, acidulant, flavor, plant extract, milk, other flavors, ingredients approved as food additives, or food from old even if not approved It can be adjusted by adding ingredients that are experienced and generally recognized as safe.
- the sparkling beverage of the present invention is not a beer-taste beverage.
- the sparkling beverage of the present invention may further contain one or more selected from the group consisting of caramel, cinnamaldehyde (cinnamaldehyde), phosphoric acid, vanilla and caffeine.
- caffeine is other than a refined product that can be used as a food additive (a refined product having a caffeine content of 98.5% or more) and a crude refined product that can be used as a food (a caffeine content of 50 to 98.5%). It may be in the form of an extract of a plant containing caffeine (tea leaves, cola nuts, coffee beans, guarana, etc.) or a concentrate thereof.
- the content of caffeine in the sparkling beverage can be 1 to 200 ppm.
- Caffeine can be quantified by any method, for example, effervescent beverages are filtered through a membrane filter (ADVANTEC, cellulose acetate membrane 0.45 ⁇ m), and the sample is subjected to high performance liquid chromatography (HPLC). It can be done by
- the sparkling beverage of the present invention can contain cinnamic aldehyde (cinnamaldehyde).
- the sparkling beverage can contain cinnamaldehyde in an amount in a specific range.
- the content of cinnamaldehyde in the sparkling beverage of the present invention can be 0.5 to 50 ppm, preferably 0.5 to 32 ppm, 1.0 to 20 ppm.
- the cinnamaldehyde can be quantified by, for example, a method using gas chromatography, a mass spectrometer, or the like.
- the sparkling beverage of the present invention can contain caramel (or caramel color).
- caramel a known caramel color suitable for food can be used.
- a product obtained by heat-treating an edible carbohydrate represented by sugar or glucose a product obtained by heat-treating an edible carbohydrate by adding an acid or an alkali, and the like can be used.
- the sugar contained in fruit juice or vegetable juice can be used after being caramelized, and in this case, the sugar can be caramelized by heat treatment, treatment with acid or alkali.
- the sparkling beverage of the present invention can contain a caramel pigment in a specific range of content.
- the form of the sparkling beverage of the present invention is not limited, and may be, for example, a container-packed sparkling beverage that is sealed in a container such as a can, a bottle or a PET bottle.
- the type is not particularly limited, and for example, it can be performed using a normal method such as UHT sterilization and retort sterilization.
- the temperature of the heat sterilization step is not particularly limited, but is, for example, 65 to 130° C., preferably 85 to 120° C., and 10 to 40 minutes. However, if a sterilization value equivalent to the above conditions is obtained, sterilization at an appropriate temperature for several seconds, for example, 5 to 30 seconds will not cause any problem.
- 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.
- oligosaccharides eg fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, etc.
- isomerized sugars lactose, psicose, allose, tagatose and combinations thereof.
- 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 content of natural sugar can greatly reduce the energy (calories) of the sparkling beverage.
- the present invention suppresses the concentration of natural sugar to a low level and has low energy (that is, low calorie), but a combination of natural sugar, a high-potency sweetener and sodium provides a strong sweet taste when ingested. 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 sparkling beverage of the present invention is 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, ⁇ 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 /100ml, 5-30Kcal/100ml, 5-25Kcal/100ml, 5-20Kcal/100ml, 5-15Kcal/100ml, 5-10Kcal/100ml, 10-50Kcal/100ml, 10-45Kcal/100ml, 10-40Kcal/100ml , 10-35Kcal/100ml, 10-30
- the energy of the sparkling beverage 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. , 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 of the same volume as the sparkling beverage 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 sparkling beverage 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 Obviously.
- 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, and is licensed and marketed as a food additive in each country including Japan.
- 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 of sweetness intensity X2 under the condition that the high-potency sweetener is dissolved in 20° C. water of the same volume as the sparkling beverage 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 the high-sweetness sweetener in the sparkling beverage is the value of the high-sweetness sweetener. It has a sweetness intensity.
- 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 amount 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 includes (c) 6 mg/100 ml to 60 mg/100 ml of sodium, which means that the content of sodium atoms is 6 mg/100 ml to 60 mg/100 ml.
- the sodium content is 6-60 mg/100 ml, 6-55 mg/100 ml, 6-50 mg/100 ml, 6-45 mg/100 ml, 6-40 mg/100 ml, 6-35 mg/100 ml, 6- 30mg/100ml, 6-25mg/100ml, 6-20mg/100ml, 6-19mg/100ml, 6-18mg/100ml, 6-17mg/100ml, 6-16mg/100ml, 6-15mg/100ml, 6-14mg/ 100 ml, 6-13 mg/100 ml, 6-12 mg/100 ml, 6-11 mg/100 ml, 6-10 mg/100 ml, 10-60 mg/100 ml, 10-55 mg/100 m
- the sodium content is 6 to 34 mg/100 ml, 6 to 33 mg/100 ml, 6 to 32 mg/100 ml, 6 to 31 mg/100 ml, 6 to 29 mg/100 ml, 6 to 22 mg/100 ml, depending on the embodiment.
- the amount of sodium added to the sparkling beverage 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, 0.1-20 mg/100 ml, 0.1-19 mg/100 ml, 0.1-18 mg/100 ml, 0.1-17 mg/100 ml, 0.1-16 mg/100 ml, 0.1-15 mg/100 ml, 0.1-14 mg/100 ml, 0.1-13 mg/100 ml, 0.1-12 mg/100 ml, 0.1-11 mg/100 ml, 0.1-10 mg/100 ml, 1-50 mg/100 ml, 1-45 mg/100 ml, 1-40 mg/100 ml, 1-35 mg/100 ml, 1-30 mg/100 ml, 1- 25 mg/100 ml, 1-20 mg/100 ml, 1-19 mg/100
- Sodium is not particularly limited in its form as long as it is contained in the effervescent beverage 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, ascorbic acid It may be in at least one form selected from the group consisting of sodium and mixtures thereof.
- sodium contained in such a raw material is also included in the sodium contained in the sparkling beverage of the present invention.
- sodium contained in the milk is also included.
- sodium derived from a sodium component used as a preservative for example, sodium benzoate, sodium sulfite, sodium hyposulfite, sodium dehydroacetate, sodium pyrosulfite, sodium propionate, etc.
- component (c) is substantially contained in component (c). Not included.
- the amount of sodium in a beverage can be measured by an atomic absorption method.
- the value calculated from the blending amount may be used.
- the sparkling beverage of the present invention exhibits enhanced sweetness. Whether or not the sweetness of the sparkling beverage of the present invention is enhanced can be evaluated by a panelist trained in sensory evaluation.
- the sweetness intensity X3 of the sparkling beverage of the present invention is a standard sparkling beverage serving as a standard for sweetness, the sweetness intensity 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, , 13, 14, 15 and prepared by shaking the sucrose concentration, by comparing the sweetness of the sparkling beverage of the present invention with the sweetness of the reference sparkling beverage of the present invention, the panel of the sparkling beverage of the present invention The sweetness can be measured.
- the standard effervescent beverages with sweetness intensity of 1, 2, ... 15 have a sucrose content of 1 g/100g, 2 g/100g, ...
- the reference sparkling beverages having less sweetness than the sparkling beverage of the present invention in the above measurement the reference sparkling beverage having the closest sweetness to the sparkling beverage of the present invention is selected, and the selected reference sparkling property is selected.
- the sucrose content of the present invention is adjusted by adding sucrose to the beverage so as to have the same sweetness as that of the effervescent beverage of the present invention.
- the sweetness intensity X3 of the beverage can also be measured.
- Another method for measuring the sweetness of the sparkling beverage of the present invention is, for example, the sweetness intensity rating (VAS method) using the 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.
- X3 is 4.0-20, 4.0-15, 4.0-12.5, 4.0-10, 4.5-20, 4.5-15, 4.5-12.5, 4.5-10, 5.0-20, 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 to 12.5, 8.0 to 10, 8.5 to 20, 8.5 to 15, 8.5 to 12.5, 8.5 to 10, 9.0 to 20, 9.0 to 15, 9.0 to 12.5, 9.0 to 10, 9.5 to 20, 9.5 to 15, It may be 9.5 to 12.5, 9.5 to 10, 10.0 to 20, 10.0 to 15, 10.0 to 12.5, 10.5 to 20, 10.5 to 15, and 10.5 to 12.5.
- 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 sparkling beverage of the present invention comprises (A) An amount of natural sugar whose sweetness intensity X1 is equivalent to 0.1 to 5, (B) contains a high-intensity sweetener having an intensity of sweetness X2 of 0.1 to 5 and (c) 6 mg/100 ml to 60 mg/100 ml of sodium, A sparkling beverage having a sweetness intensity of X3 to 5.5 to 12.5 due to the components (a) to (c).
- the sparkling beverage of the present invention comprises (A) An amount of natural sugar having a sweetness intensity X1 of 3 to 5, (B) contains a high-intensity sweetener whose sweetness intensity X2 is equivalent to 1 to 5, and (c) 10 to 35 mg/100 ml of sodium, A sparkling beverage having a sweetness intensity of X3 to 5.5 to 12.5 due to the components (a) to (c).
- the sparkling beverage of the present invention further has energy of 50 Kcal/100 ml or less and X1+X2 of 6 or more.
- the sweetness intensity X1 of natural sugar, the sweetness intensity X2 of the high-intensity sweetener, the sodium content, the sweetness intensity X3 of the sparkling beverage, and the energy of the sparkling beverage are 0.1 ⁇ ( Any value may be used as long as X1+X2) ⁇ 20 is satisfied.
- any of the following values of sweetness intensity X1, sweetness intensity X2, sodium content, sweetness intensity X3 and energy may be combined. It is possible.
- "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 6-60mg/100ml, 6-55mg/100ml, 6-50mg/100ml, 6-45mg/100ml, 6-40mg/100ml, 6-35mg/100ml, 6-30mg/100ml, 6 ⁇ 25mg/100ml, 6-20mg/100ml, 6-19mg/100ml, 6-18mg/100ml, 6-17mg/100ml, 6-16mg/100ml, 6-15mg/100ml, 6-14mg/100ml, 6-13mg /100ml, 6-12mg/100ml, 6-11mg/100ml, 6-10mg/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, 10-20m
- the sweetness intensity X1 of natural sugar in the sparkling beverage of the present invention is as described above.
- the sweetness intensity X2 of the high-potency sweetener is as described above.
- the sweetness intensity X1, the sweetness intensity X2, the sodium content, the sweetness intensity X3, and the energy numeric values described in the present specification are within a range of 0.1 ⁇ (X1+X2) ⁇ 20. It is possible to combine any of them.
- the sparkling beverage of the present invention as long as the effect of the present invention is not impaired, antioxidants (sodium erythorbate, etc.), emulsifiers (sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.), flavors and the like appropriately It can be blended.
- antioxidants sodium erythorbate, etc.
- emulsifiers sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, etc.
- flavors and the like appropriately It can be blended.
- the present invention provides the following sparkling beverage (hereinafter, referred to as “sparkling beverage A of the present invention”).
- sweet intensity X1, sweetness intensity X2, sodium content, sweetness intensity X3, concentration P2 of high-potency sweetener and energy in the sparkling beverage A of the present invention are as follows, 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 6-60mg/100ml, 6-55mg/100ml, 6-50mg/100ml, 6-45mg/100ml, 6-40mg/100ml, 6-35mg/100ml, 6-30mg/100ml, 6 ⁇ 25mg/100ml, 6-20mg/100ml, 6-19mg/100ml, 6-18mg/100ml, 6-17mg/100ml, 6-16mg/100ml, 6-15mg/100ml, 6-14mg/100ml, 6-13mg /100ml, 6-12mg/100ml, 6-11mg/100ml, 6-10mg/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, 10-20m
- the forms of natural sugar including an example of a combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar and lactose
- sodium in the sparkling beverage A of the present invention are the items of the sparkling beverage of the present invention. It is as defined above.
- the present invention provides the following sparkling beverage (hereinafter, referred to as “sparkling beverage B of the present invention”).
- sparkling beverage B of the present invention An amount of natural sugar equivalent to sweetness intensity X1,
- B Containing an amount of Luo Han Guo extract equivalent to sweetness intensity X2, and
- c 6 mg/100 ml to 60 mg/100 ml of sodium,
- a sparkling beverage exhibiting sweetness of sweetness intensity X3 due to the components (a) to (c), and 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 6-60mg/100ml, 6-55mg/100ml, 6-50mg/100ml, 6-45mg/100ml, 6-40mg/100ml, 6-35mg/100ml, 6-30mg/100ml, 6 ⁇ 25mg/100ml, 6-20mg/100ml, 6-19mg/100ml, 6-18mg/100ml, 6-17mg/100ml, 6-16mg/100ml, 6-15mg/100ml, 6-14mg/100ml, 6-13mg /100ml, 6-12mg/100ml, 6-11mg/100ml, 6-10mg/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, 10-20m
- forms of natural sugar including an example of a combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar and lactose
- sodium in the sparkling beverage B of the present invention and the sparkling beverage B of the present invention Is the same as the definition described in the item of the sparkling beverage of the present invention.
- the present invention provides the following sparkling beverage (hereinafter, referred to as “sparkling beverage C of the present invention”).
- sparkling beverage C of the present invention An amount of natural sugar equivalent to sweetness intensity X1,
- B an amount of mogroside V equivalent to sweetness intensity X2, and
- c 6 mg/100 ml to 60 mg/100 ml of sodium,
- “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 6-60mg/100ml, 6-55mg/100ml, 6-50mg/100ml, 6-45mg/100ml, 6-40mg/100ml, 6-35mg/100ml, 6-30mg/100ml, 6 ⁇ 25mg/100ml, 6-20mg/100ml, 6-19mg/100ml, 6-18mg/100ml, 6-17mg/100ml, 6-16mg/100ml, 6-15mg/100ml, 6-14mg/100ml, 6-13mg /100ml, 6-12mg/100ml, 6-11mg/100ml, 6-10mg/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, 10-20m
- the forms of natural sugar including examples of a combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar, and lactose
- sodium are the same as those of the effervescent beverage of the present invention. It is the same as the definition described in the item.
- the present invention provides, as another aspect, the following method for producing a sparkling beverage with increased sweetness (hereinafter, referred to as “method of the present invention”).
- 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 a sparkling beverage, wherein the components (a) to (c) exhibit a sweetness of sweetness intensity X3 and 0.1 ⁇ (X1+X2) ⁇ 20.
- the effervescent beverage produced by the method of the present invention is the effervescent beverage of the present invention described in the above item “1. Effervescent beverage with improved taste exhibited by natural sugar and a high-intensity sweetener”.
- the "raw material” in the method of the present invention may be each material or a mixture thereof necessary for the production of a sparkling beverage, and further contains additional components such as a preservative, a flavor, a carrier, and a milk component. You may stay. Further, the “raw material” may be composed of a plurality of materials.
- the effervescent beverage of the present invention does not contain, as a sweetener, a substance exhibiting sweetness other than the components (a) and (b).
- a syrup prepared by concentrating the components contained in the sparkling beverage of the present invention may be prepared, and the sparkling drinking water may be added to adjust the concentration to a predetermined concentration. You may prepare a sparkling drink by supplying carbon dioxide after adding.
- the effervescent beverage of the present invention may be prepared by directly adding a predetermined component to the effervescent beverage without preparing the syrup as described above.
- any of the following steps (i) and (ii) may be performed first.
- (I) (a) a step of adding an amount of natural sugar equivalent to sweetness intensity X1 and (b) an amount of high intensity sweetener equivalent to sweetness intensity X2 (ii)
- (c) sodium concentration in the beverage is 6 mg/100 ml Step of adding sodium so that the amount becomes ⁇ 60mg/100ml
- 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 amount of the natural sugar and the high-potency sweetener contained in the effervescent beverage finally produced is increased. It is also possible to adjust the sweetness intensity X1 equivalent amount and the sweetness intensity X2 equivalent amount, respectively.
- 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. ..
- the flavor of water and sparkling beverages may also contain sodium, the total content of sodium derived from such ingredients and additional sodium should be adjusted to 6 mg/100 ml to 60 mg/100 ml. To do.
- addition means not only the operation of actually adding any of the components (a), (b) and (c) to the raw materials, but also the final addition through the manufacturing process of the sparkling beverage of the present invention.
- the amount of components (a), (b) and (c) in the effervescent beverage produced in 1) can be adjusted to sweetness intensity X1 equivalent, sweetness intensity X2 equivalent and 6 mg/100 ml to 60 mg/100 ml, respectively.
- the first raw material contains milk, grains, beans, or an extract thereof, and therefore the raw material contains one or more components (a), (b), and (c) in advance.
- the second ingredient for mixing with the ingredient of (1) also contains components (a), (b) and (c), and the effervescent beverage of the present invention can be produced by mixing the first and second ingredients.
- the finally produced sparkling beverage of the present invention As long as it includes a) an amount of natural sugar equivalent to sweetness intensity X1, (b) an amount of high intensity sweetener equivalent to sweetness intensity X2, and (c) 6 mg/100 ml to 60 mg/100 ml of sodium, steps (i) and ( ii) is considered to have taken place.
- the method for producing a beverage of the present invention includes a step of filling the effervescent beverage in a container.
- a packaged beverage it is preferable to sterilize the sparkling beverage before or after filling the sparkling beverage into the container, because it enables long-term storage.
- a predetermined amount of the effervescent beverage can be filled in the can, and retort sterilization can be performed at 120 to 125° C. for about 5 to 20 minutes for heat sterilization. ..
- paper packs and bottled beverages for example, 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.
- the “sweetness intensity X3” and energy are the same as the definitions described in the item of the sparkling beverage, and the numerical values described in the item of the sparkling beverage are directly applied.
- examples of “combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar, and lactose” and “combination of high-potency sweetener” are the same as the examples described in the item of the sparkling beverage. ..
- the sparkling beverage produced by the method of the present invention (A) An amount of natural sugar whose sweetness intensity X1 is equivalent to 0.1 to 5, (B) contains a high-intensity sweetener having an intensity of sweetness X2 of 0.1 to 5 and (c) 6 mg/100 ml to 60 mg/100 ml of sodium,
- the effervescent beverage has sweetness intensity X3 of 5.5 to 12.5 due to the components (a) to (c) and 0.1 ⁇ (X1+X2) ⁇ 12.5.
- the sparkling beverage 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) contains a high-intensity sweetener whose sweetness intensity X2 is equivalent to 1 to 5, and (c) 10 to 35 mg/100 ml of sodium, A sparkling beverage having sweetness of 5.5 to 12.5 with the components (a) to (c) and 0.1 ⁇ (X1+X2) ⁇ 12.5.
- the sparkling beverage of the present invention further has energy of 50 Kcal/100 ml or less and X1+X2 of 6 or more.
- the sparkling beverage produced by the method of the present invention (A) An amount of natural sugar whose sweetness intensity X1 is equivalent to 0.1 to 5, (B) contains a high-intensity sweetener having a sweetness intensity X2 equivalent to 0.1 to 3 and (c) 6 mg/100 ml to 60 mg/100 ml of sodium, A sparkling beverage that exhibits sweetness with a sweetness intensity of 2.0 to 12.0 due to the components (a) to (c), and satisfies 0.1 ⁇ (X1+X2) ⁇ 12.5.
- the sparkling beverage produced by the method of the present invention (A) An amount of natural sugar having a sweetness intensity X1 of 3 to 5, (B) contains a high-intensity sweetener having an intensity of sweetness X2 of 1 to 3, and (c) 6 mg/100 ml to 60 mg/100 ml of sodium.
- a sparkling beverage that exhibits sweetness with a sweetness intensity of 2.0 to 12.0 due to the components (a) to (c), and satisfies 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
- Degree sweetener “sweetness intensity X2”, sodium content, sodium form in the sparkling beverage, “sweetness intensity X3” and energy are the same as those defined in the item of the sparkling beverage A.
- the numerical values and the like those described in the item of the sparkling beverage A are directly applied.
- the sparkling beverage in the method A of the present invention corresponds to the sparkling beverage A of the present invention, and the matters described above regarding the sparkling beverage A of the present invention are directly applied.
- the “raw materials”, the “addition”, the order of steps (i) and (ii), and the mode of addition of each component in the method A of the present invention are the same as the definitions given 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;
- a method for producing a sparkling beverage wherein the components (a) to (c) exhibit a sweetness of sweetness intensity X3 and 0.1 ⁇ (X1+X2) ⁇ 20.
- the sparkling beverage in the method B of the present invention corresponds to the sparkling beverage B of the present invention, and the matters described above regarding the sparkling beverage B of the present invention apply as they are. Furthermore, the “raw materials”, the “addition”, the order of steps (i) and (ii), and the mode of addition of each component in the method B of the present invention are the same as the definitions given 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) a step of adding sodium so that the sodium content in the beverage becomes 6 to 60 mg/100 ml, including, A method for producing a sparkling beverage, wherein the components (a) to (c) exhibit a sweetness of sweetness intensity X3 and 0.1 ⁇ (X1+X2) ⁇ 20.
- the sparkling beverage in the method C of the present invention corresponds to the sparkling beverage C of the present invention, and the matters described above regarding the sparkling beverage C of the present invention are directly applied. Furthermore, the “raw materials”, the “addition”, the order of steps (i) and (ii), 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 the high-intensity sweetener, the sodium content, and the sweetness intensity X3 of the sparkling beverage can be any value as long as 0.1 ⁇ (X1+X2) ⁇ 20 holds.
- the present invention provides, as another embodiment, a concentrate for providing the effervescent beverage 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) High intensity sweetener equivalent to sweetness intensity X5, and (c) 60 mg/100 ml to 600 mg/100 ml of sodium, (X4+X5) ⁇ 200, preferably 1 ⁇ (X4+X5) ⁇ 200, more preferably 50 ⁇ (X4+X5) ⁇ 200.
- the concentrate of the present invention is used for diluting at an arbitrary ratio to provide a sparkling beverage.
- "Effervescent beverage” is the same as that described in "1. Effervescent beverage 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.
- 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 sparkling beverage of the present invention, preferably a 3 to 9-fold concentrate, more preferably a 4 to 8-fold concentrate, and further preferably It is a 5-7 fold concentrate.
- a concentrate according to one aspect of the invention is a 6-fold concentrate of the sparkling beverage of the invention, (A) An amount of natural sugar equivalent to sweetness intensity X6, (B) High intensity sweetener equivalent to sweetness intensity X7, and (c) 36 mg/100 ml to 360 mg/100 ml sodium, (X6+X7) ⁇ 120, preferably 0.6 ⁇ (X6+X7) ⁇ 120, more preferably 30 ⁇ (X6+X7) ⁇ 120.
- a concentrate according to another aspect of the invention is an 8x concentrate of the sparkling beverage of the invention, (A) An amount of natural sugar equivalent to sweetness intensity X8, (B) High intensity sweetener equivalent to sweetness intensity X9, and (c) 48 mg/100 ml to 480 mg/100 ml sodium, (X8+X9) ⁇ 160, preferably 0.8 ⁇ (X8+X9) ⁇ 160, more preferably 40 ⁇ (X8+X9) ⁇ 160.
- the present invention provides, as another embodiment, a method for enhancing sweetness of a sparkling beverage (hereinafter referred to as "sweetness enhancing method of the present invention").
- the method for enhancing sweetness of the present invention provides a sparkling beverage comprising (a) an amount of natural sugar equivalent to sweetness intensity X1, It is characterized by containing (b) a high-intensity sweetener in an amount equivalent to sweetness intensity X2, and (c) 6 mg/100 ml to 60 mg/100 ml of sodium.
- the sweetness of the sparkling beverage is enhanced, and the sweetness when the component (a) is simply added to the sparkling beverage and the sweetness when the component (b) is added to the sparkling beverage. It is possible to provide a sparkling beverage having a sweetness exceeding the total strength.
- “sparkling beverage”, “natural sugar”, “sweetness intensity X1”, “high intensity sweetener”, “sweetness intensity X2”, sodium content, of sodium in the sparkling beverage The form, “sweetness intensity X3”, and energy are the same as the definitions described in the item of the sparkling beverage, and the numerical values described in the item of the sparkling beverage are directly applied.
- examples of “combination of glucose, sucrose, fructose, maltose, oligosaccharide, isomerized sugar, and lactose” and “combination of high-potency sweetener” are the same as the examples described in the item of the sparkling beverage. ..
- 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 present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.
- the sodium content in the base beverage before adding various additives was measured by the atomic absorption method using SpectrAA240FS (manufactured by Agilent Technologies). Further, the sodium content of the beverage sample after blending the various additives, the sodium content in the base beverage measured by the above method, the sodium content contained in the various additives calculated from the blended amount It is a thing.
- Example 1 Evaluation of taste improving effect of sodium Experimental method Natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ , rebaudioside D (RebD) (purity of 95% or more), and sodium gluconate are foamed in the ratios shown in Table 2 below.
- a drink sample was prepared by dissolving in a sex drink (carbonated water (3.0 kgf/cm 2 ), energy drink flavor, sodium content: 0 mg/100 ml). In addition, a solution to which sodium gluconate was not added was Sample 1.
- Brix in Table 2 was calculated from the concentration of natural sugar, the sodium content in the beverage was calculated from the added amount of sodium gluconate, and the energy (kcal/100 ml) was 0 (kcal/100 ml) derived from RebD and sodium. Calculated.
- the taste improving effect of sodium was verified by sensory comparing the tastes of these beverage samples.
- Tastes that are sensory evaluation items are "sweetness”, “flavor (fragrance) strength”, “miscellaneous taste (bitterness, astringency, etc.) strength", “salty strength” and “carbonation”.
- the person who trained in sensuality (4 people) was a panelist and verified.
- 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.
- “Misty taste strength”, “salty strength”, and “carbonation” are converted. The smaller the total score value, the better. When the total converted score of “carbonation” is small, carbonation is mild when drinking, and it is preferable for people who are not good at carbonation to easily drink.
- 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 by various high-intensity sweeteners and sodium
- Example 2-1 Evaluation of taste improving effect by mogroside V and sodium Experimental Method
- natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ and high-potency sweeteners ⁇ mogroside V at the ratios shown in Table 4-1 below.
- MogV purity 95% or more
- sodium gluconate is dissolved in a sparkling beverage (carbonated water (3.0 kgf/cm 2 ) and energy drink flavor, sodium content: 0 mg/100 ml) to prepare a beverage sample.
- Sample 2 a solution to which sodium gluconate was not added was designated as Sample 2 (containing MogV).
- Brix in Table 4-1 was calculated from the concentration of natural sugar, the sodium content in the beverage was calculated from the amount of sodium gluconate added, and the energy (kcal/100 ml) was derived from MogV and sodium was 0 (kcal/100 ml). ) was calculated.
- Results Table 4-2 shows the calculated results of the converted score total values of the respective taste qualities.
- Example 2-2 Evaluation of taste improving effect of rebaudioside M and sodium Experimental method Similar to Example 2-1, natural sugars ⁇ sucrose (manufactured by Taiheiyo Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.) ⁇ and high sweetness in the ratios shown in Table 5-1 below.
- Degree sweetener ⁇ rebaudioside M (RebM) purity 99% or more) ⁇
- sodium gluconate dissolved in a sparkling beverage carbonated water (3.0 kgf/cm 2 ) and energy drink flavor, sodium content: 0 mg/100 ml
- a solution containing no sodium gluconate was used as Sample 2A (containing RebM).
- Brix in Table 5-1 was calculated from the concentration of natural sugar, the sodium content in the beverage was calculated from the amount of sodium gluconate added, and the energy (kcal/100ml) was 0 (kcal/100ml) derived from RebM and sodium. ) was calculated.
- Results Table 5-2 shows the calculated results of the converted score total values of the respective taste qualities.
- Example 3 Evaluation of taste improving effect by effervescent drinks of various flavors and sodium Experimental method
- 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 6 below.
- RebD rebaudioside D
- sodium gluconate were dissolved in a sparkling beverage (carbonated water (3.0 kgf/cm 2 ) and cola flavor, sodium amount: 0 mg/100 ml) to prepare a beverage sample.
- a solution to which sodium gluconate was not added was Sample 3.
- Table 6 also shows Sample 1-2 in Example 1 for comparison.
- Brix in Table 6 was calculated from the concentration of natural sugar, the sodium content in the beverage was calculated from the amount of sodium gluconate added, and the energy (kcal/100 ml) was RebD and the energy of components derived from sodium was 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 of 95% or more) in the ratios shown in Table 8 below. ) And sodium gluconate were dissolved in a sparkling beverage (carbonated water (3.0 kgf/cm 2 ) and energy drink flavor, sodium amount: 0 mg/100 ml) to prepare a beverage sample. In addition, a solution to which sodium gluconate was not added was Sample 4.
- Brix in Table 8 was calculated from the concentration of natural sugar, the sodium content in the beverage was calculated from the amount of sodium gluconate added, and the energy (kcal/100 ml) was RebD and sodium-derived 0 (kcal/100 ml). Calculated.
- 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.
- a method of increasing the sweetness of a sparkling beverage or a sweetening composition and providing a good taste is not a simple sweetness obtained by increasing the amounts of natural sugar and a high-potency sweetener used.
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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、および
(c)6mg/100ml~60mg/100mlのナトリウム
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、発泡性飲料。
[2]
ナトリウムの含有量が10~50mg/100mlである、[1]に記載の発泡性飲料。
[3]
エネルギーが50Kcal/100ml以下である、[1]または[2]に記載の発泡性飲料。
[4]
X1が0.1~5.9である、[1]~[3]のいずれかに記載の発泡性飲料。
[5]
ガス圧が2.2kgf/cm2~4.0kgf/cm2である、[1]~[4]のいずれかに記載の発泡性飲料。
[6]
オレンジ風味、レモン風味、ライム風味、グレープ風味、ジンジャーエール風味、エナジードリンク風味、カシス風味またはコーラ風味の飲料である、[1]~[5]のいずれかに記載の発泡性飲料。
[7]
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、[1]~[6]のいずれかに記載の発泡性飲料。
[8]
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、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、[1]~[7]のいずれかに記載の発泡性飲料。
[9]
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、[1]~[8]のいずれかに記載の発泡性飲料。
[10]
10~35mg/100mlのナトリウムを含み、エネルギーが50Kcal/100ml以下、かつX1+X2が6以上である、[1]~[9]のいずれかに記載の発泡性飲料。
[11]
容器詰めされている、[1]~[10]のいずれかに記載の発泡性飲料。
[12]
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6mg/100ml~60mg/100mlとなるようにナトリ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、発泡性飲料
を製造する方法。
[13]
前記発泡性飲料においてナトリウムの含有量が10~50mg/100mlである、[12]に記載の方法。
[14]
前記発泡性飲料のエネルギーが50Kcal/100ml以下である、[12]または[13]に記載の方法。
[15]
X1が0.1~5.9である、[12]~[14]のいずれかに記載の方法。
[16]
前記発泡性飲料のガス圧が、2.2kgf/cm2~4.0kgf/cm2である、[12]~[15]のいずれかに記載の方法。
[17]
前記発泡性飲料が、オレンジ風味、レモン風味、ライム風味、グレープ風味、ジンジャーエール風味、エナジードリンク風味、カシス風味またはコーラ風味の飲料である、[12]~[16]のいずれかに記載の方法。
[18]
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、[12]~[17]のいずれかに記載の方法。
[19]
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、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、[12]~[18]のいずれかに記載の方法。
[20]
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、[12]~[19]のいずれかに記載の方法。
[21]
前記発泡性飲料においてナトリウムの含有量が10~35mg/100ml、エネルギーが50Kcal/100ml以下、かつX1+X2が6以上である、[12]~[20]のいずれかに記載の方法。
[22]
(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、および
(c)60mg/100ml~600mg/100mlのナトリウム
を含み、
(X4+X5)≦200である、[1]に記載の発泡性飲料を提供するための濃縮液。
[23]
発泡性飲料に
(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、および
(c)6mg/100ml~60mg/100mlのナトリウム
を含有させることを特徴とする、発泡性飲料の甘味増強方法。
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、以下の発泡性飲料(以下、「本発明の発泡性飲料」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、および
(c)6mg/100ml~60mg/100mlのナトリウム
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、発泡性飲料。
本発明の発泡性飲料は、前記成分(a)~(c)により甘味強度X3の甘味を呈する。
本発明において「発泡性飲料」とは、飲料から泡が発生する飲料であり、例えば、容器に注がれた場合に飲料の液面上に泡の層が形成される飲料が包含される。本発明の発泡性飲料の例としては、炭酸飲料が挙げられる。炭酸飲料は炭酸ガスを含む飲料であり、そのような炭酸ガスとしては、飲料に別途注入する炭酸ガスや、原料の一部が発酵することによって発生する炭酸ガスなどが含まれる。炭酸飲料としては、特に限定されないが、清涼飲料水、非アルコール飲料、アルコール飲料等が挙げられる。具体的には、スパークリング飲料、コーラ、ダイエットコーラ、ジンジャーエール、サイダー、果汁フレーバー炭酸飲料及び果汁風味が付与された炭酸水等が挙げられるが、これらに限定されるものではない。
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。
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、本発明の発泡性飲料と同等体積の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、本発明の発泡性飲料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、本発明の発泡性飲料と同等体積の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)6mg/100ml~60mg/100ml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6mg/100ml~60mg/100ml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、6~60mg/100ml、6~55mg/100ml、6~50mg/100ml、6~45mg/100ml、6~40mg/100ml、6~35mg/100ml、6~30mg/100ml、6~25mg/100ml、6~20mg/100ml、6~19mg/100ml、6~18mg/100ml、6~17mg/100ml、6~16mg/100ml、6~15mg/100ml、6~14mg/100ml、6~13mg/100ml、6~12mg/100ml、6~11mg/100ml、6~10mg/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、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、20~60mg/100ml、20~55mg/100ml、20~50mg/100ml、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25~60mg/100ml、25~55mg/100ml、25~50mg/100ml、25~45mg/100ml、25~40mg/100ml、25~35mg/100ml、25~30mg/100ml、30~60mg/100ml、30~55mg/100ml、30~50mg/100ml、30~45mg/100ml、30~40mg/100ml、30~35mg/100ml、335~60mg/100ml、35~55mg/100ml、35~50mg/100ml、35~45mg/100ml、35~40mg/100ml、40~60mg/100ml、40~55mg/100ml、40~50mg/100ml、40~45mg/100mlであってもよい。
さらには、上記測定において本発明の発泡性飲料よりも甘味が少ない基準発泡性飲料のうち、本発明の発泡性飲料と最も甘味の近い基準発泡性飲料を選択し、当該選択された基準発泡性飲料にショ糖を追加することによって本発明の発泡性飲料と同じ甘味を呈するように調整し、その際に、調整後の基準発泡性飲料に含まれるショ糖含有量から、本発明の発泡性飲料について甘味強度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、および
(c)6mg/100ml~60mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度X3が5.5~12.5の甘味を呈する発泡性飲料である。
(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、および
(c)10~35mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度X3が5.5~12.5の甘味を呈する発泡性飲料である。好ましくは、本発明の発泡性飲料は、さらに、エネルギーが50Kcal/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、および
(c)6~60mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、発泡性飲料。
(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、および
(c)6mg/100ml~60mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、発泡性飲料。
(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、および
(c)6mg/100ml ~60mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、発泡性飲料。
(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)6~60mg/100ml、6~55mg/100ml、6~50mg/100ml、6~45mg/100ml、6~40mg/100ml、6~35mg/100ml、6~30mg/100ml、6~25mg/100ml、6~20mg/100ml、6~19mg/100ml、6~18mg/100ml、6~17mg/100ml、6~16mg/100ml、6~15mg/100ml、6~14mg/100ml、6~13mg/100ml、6~12mg/100ml、6~11mg/100ml、6~10mg/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、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、20~60mg/100ml、20~55mg/100ml、20~50mg/100ml、20~45mg/100ml、20~40mg/100ml、20~35mg/100ml、20~30mg/100ml、20~25mg/100ml、25~60mg/100ml、25~55mg/100ml、25~50mg/100ml、25~45mg/100ml、25~40mg/100ml、25~35mg/100ml、25~30mg/100ml、30~60mg/100ml、30~55mg/100ml、30~50mg/100ml、30~45mg/100ml、30~40mg/100ml、30~35mg/100ml、35~60mg/100ml、35~55mg/100ml、35~50mg/100ml、35~45mg/100ml、35~40mg/100ml、40~60mg/100ml、40~55mg/100ml、40~50mg/100mlまたは40~45mg/100mlのナトリウムと
を含む発泡性飲料が提供される。
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発泡性飲料であっても、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発泡性飲料の製造方法(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6mg/100ml~60mg/100mlとなるようにナトリ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)~(c)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、発泡性飲料
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6mg/100ml~60mg/100mlとなるようにナトリ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発泡性飲料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、水や発泡性飲料のフレーバーにもナトリウムが含まれていることがあるため、このような原料由来のナトリウムと追加のナトリウムの合計含有量が6mg/100ml~60mg/100ml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)、(b)および(c)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)、(b)および(c)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発泡性飲料が製造できた場合、成分(a)、(b)および(c)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発泡性飲料が(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および(c)6mg/100ml~60mg/100mlのナトリウムを含む限り、工程(i)および(ii)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、および
(c)6mg/100ml~60mg/100mlのナトリウム
を含み、
前記成分(a)~(c)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、発泡性飲料である。
(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、および
(c)10~35mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度5.5~12.5の甘味を呈し、0.1<(X1+X2)≦12.5である、発泡性飲料である。好ましくは、本発明の発泡性飲料は、さらに、エネルギーが50Kcal/100ml以下、かつ、X1+X2が6以上である。
(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0.1~3相当の量の高甘味度甘味料、および
(c)6mg/100ml~60mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度2.0~12.0の甘味を呈し、0.1<(X1+X2)≦12.5である、発泡性飲料である。
(a)甘味強度X1が3~5相当の量の天然糖、
(b)甘味強度X2が1~3相当の量の高甘味度甘味料、および
(c)6mg/100ml~60mg/100mlのナトリウム
を含み、
前記成分(a)~(c)により甘味強度2.0~12.0の甘味を呈し、0.1<(X1+X2)≦12.5である、発泡性飲料である。
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6~60mg/100mlとなるようにナトリウムを添加する工程と、
を含む、
前記成分(a)~(c)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、発泡性飲料
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6~60mg/100mlとなるようにナトリウムを添加する工程と、
を含む、
前記成分(a)~(c)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、発泡性飲料
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6~60mg/100mlとなるようにナトリウムを添加する工程と、
を含む、
前記成分(a)~(c)により甘味強度X3の甘味を呈し、0.1<(X1+X2)≦20である、発泡性飲料
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および発泡性飲料の呈する甘味強度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、本発明の発泡性飲料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、甘味強度X3および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、上記本発明の発泡性飲料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、および
(c)60mg/100ml~600mg/100mlのナトリウム
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、および
(c)36mg/100ml~360mg/100mlのナトリウム
を含み、
(X6+X7)≦120、好ましくは0.6<(X6+X7)≦120、より好ましくは30<(X6+X7)≦120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、および
(c)48mg/100ml~480mg/100mlのナトリウム
を含み、
(X8+X9)≦160、好ましくは0.8<(X8+X9)≦160、より好ましくは40<(X8+X9)≦160である。
本発明は、別の実施形態として、発泡性飲料の甘味増強方法(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、発泡性飲料に
(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、および
(c)6mg/100ml~60mg/100mlのナトリウム
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を発泡性飲料(炭酸水(3.0kgf/cm2)とエナジードリンクフレーバー、ナトリウム含有量:0mg/100ml)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を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、飲料中のナトリウム含有量はグルコン酸ナトリウム添加量から算出し、エネルギー(kcal/100ml)はRebDおよびナトリウム由来を0(kcal/100ml)として算出した。
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」、「塩味の強さ」および「炭酸感」については換算スコア合計値が小さいほど好ましい。「炭酸感」の換算スコア合計値が小さいと、飲んだ時に炭酸がマイルドに感じられ、炭酸が苦手な人でも飲みやすい点で好ましい。
[実施例2-1]モグロシドVとナトリウムによる味質改善効果の評価
実験方法
実施例1と同様に、下記の表4-1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)}、グルコン酸ナトリウムを発泡性飲料(炭酸水(3.0kgf/cm2)とエナジードリンクフレーバー、ナトリウム含有量:0mg/100ml)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を添加していない溶液をサンプル2(MogV含有)とした。なお、表4-1におけるBrixは天然糖の濃度から算出し、飲料中のナトリウム含有量はグルコン酸ナトリウム添加量から算出し、エネルギー(kcal/100ml)はMogVおよびナトリウム由来を0(kcal/100ml)として算出した。
実験方法
実施例2-1と同様に、下記の表5-1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{レバウジオシドM(RebM)(純度99%以上)}、グルコン酸ナトリウムを発泡性飲料(炭酸水(3.0kgf/cm2)とエナジードリンクフレーバー、ナトリウム含有量:0mg/100ml)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を添加していない溶液をサンプル2A(RebM含有)とした。なお、表5-1におけるBrixは天然糖の濃度から算出し、飲料中のナトリウム含有量はグルコン酸ナトリウム添加量から算出し、エネルギー(kcal/100ml)はRebMおよびナトリウム由来を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)}、レバウジオシドD(RebD)(純度95%以上)、グルコン酸ナトリウムを発泡性飲料(炭酸水(3.0kgf/cm2)とコーラフレーバー、ナトリウム量:0mg/100ml)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を添加していない溶液をサンプル3とした。また、表6には対比用に実施例1におけるサンプル1-2も示す。
なお、表6におけるBrixは天然糖の濃度から算出し、飲料中のナトリウム含有量はグルコン酸ナトリウム添加量から算出し、エネルギー(kcal/100ml)はRebDおよびナトリウム由来の成分のエネルギーは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を発泡性飲料(炭酸水(3.0kgf/cm2)とエナジードリンクフレーバー、ナトリウム量:0mg/100ml)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を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、飲料中のナトリウム含有量はグルコン酸ナトリウム添加量から算出し、エネルギー(kcal/100ml)はRebDおよびナトリウム由来を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(GC)分析の装置および測定は下記の条件で行った。
装置: Agilent Technologies 製 6890N
カラム : DB-1701(0.25 mmI.D.×30 m df=0.25 μm)
カラム温度 : 50℃ → 280℃(20℃/min, hold)
注入口温度 : 260℃
キャリアガス: ヘリウム 1.5 mL/min
検出器 : 水素炎イオン化検出器(FID) 280℃
注入法 : スプリット法(1:5)
注入量 : 0.15 mL
分析によって得られたピークを、サンプル4-1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5.9分の面積値を算出した。結果を表9に示す。この結果、ナトリ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 (23)
- (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、および
(c)6mg/100ml~60mg/100mlのナトリウム
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、発泡性飲料。 - ナトリウムの含有量が10~50mg/100mlである、請求項1に記載の発泡性飲料。
- エネルギーが50Kcal/100ml以下である、請求項1または2に記載の発泡性飲料。
- X1が0.1~5.9である、請求項1~3のいずれか一項に記載の発泡性飲料。
- ガス圧が2.2kgf/cm2~4.0kgf/cm2である、請求項1~4のいずれか一項に記載の発泡性飲料。
- オレンジ風味、レモン風味、ライム風味、グレープ風味、ジンジャーエール風味、エナジードリンク風味、カシス風味またはコーラ風味の飲料である、請求項1~5のいずれか一項に記載の発泡性飲料。
- 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1~6のいずれか一項に記載の発泡性飲料。
- 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、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1~7のいずれか一項に記載の発泡性飲料。
- 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1~8のいずれか一項に記載の発泡性飲料。
- 10~35mg/100mlのナトリウムを含み、エネルギーが50Kcal/100ml以下、かつX1+X2が6以上である、請求項1~9のいずれか一項に記載の発泡性飲料。
- 容器詰めされている、請求項1~10のいずれか一項に記載の発泡性飲料。
- 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6mg/100ml~60mg/100mlとなるようにナトリ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、発泡性飲料
を製造する方法。 - 前記発泡性飲料においてナトリウムの含有量が10~50mg/100mlである、請求項12に記載の方法。
- 前記発泡性飲料のエネルギーが50Kcal/100ml以下である、請求項12または13に記載の方法。
- X1が0.1~5.9である、請求項12~14のいずれか一項に記載の方法。
- 前記発泡性飲料のガス圧が、2.2kgf/cm2~4.0kgf/cm2である、請求項12~15のいずれか一項に記載の方法。
- 前記発泡性飲料が、オレンジ風味、レモン風味、ライム風味、グレープ風味、ジンジャーエール風味、エナジードリンク風味、カシス風味またはコーラ風味の飲料である、請求項12~16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12~17のいずれか一項に記載の方法。
- 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、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12~18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12~19のいずれか一項に記載の方法。
- 前記発泡性飲料においてナトリウムの含有量が10~35mg/100ml、エネルギーが50Kcal/100ml以下、かつX1+X2が6以上である、請求項12~20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、および
(c)60mg/100ml~600mg/100mlのナトリウム
を含み、
(X4+X5)≦200である、請求項1に記載の発泡性飲料を提供するための濃縮液。 - 発泡性飲料に
(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、および
(c)6mg/100ml~60mg/100mlのナトリウム
を含有させることを特徴とする、発泡性飲料の甘味増強方法。
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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 |
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 |
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 |
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 |
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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 |
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 |
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 |
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 |
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 |
WO2023127958A1 (ja) | 2021-12-28 | 2023-07-06 | 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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JP7510352B2 (ja) | 2024-07-03 |
CN113163813A (zh) | 2021-07-23 |
JPWO2020116639A1 (ja) | 2021-10-21 |
EP3892111A1 (en) | 2021-10-13 |
AU2019391594A1 (en) | 2021-07-22 |
EP3892111A4 (en) | 2022-10-12 |
US20220071238A1 (en) | 2022-03-10 |
SG11202105896PA (en) | 2021-07-29 |
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