WO2020138310A1 - 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 - Google Patents
泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 Download PDFInfo
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- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229960005190 phenylalanine Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
Images
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
- A23L2/40—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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 having foam retention and a method for improving foam retention in a sparkling beverage.
- the present invention further relates to Reb.
- D and Reb. It also relates to the use of combinations of M and foam retention improvers.
- Effervescent beverages are preferred and consumed by a wide range of consumers. There are a wide variety of effervescent beverages on the market at the moment, but when the container is opened or when it is poured into a container such as a cup, the foaming causes the drinker to visually entertain and refreshes the drinker. It has characteristics such as giving a feeling.
- Patent Document 1 reports an aerated beverage having improved foam retention, which contains one or more selected from proline, a hesperidin sugar adduct, and methyl hesperidin.
- Patent Document 2 reports a beverage characterized by containing a water-soluble soybean polysaccharide.
- the present inventors have added Reb. D and Reb. It is possible to unexpectedly improve the foam retention of a sparkling beverage by containing a predetermined amount of a sweetening substance selected from the group consisting of M and a combination thereof and adjusting the sweetening substance within a predetermined pH range. I got to know.
- the present invention is based on the above findings.
- the present invention includes the following aspects of the invention.
- Reb. D and Reb. Including M Reb.
- the content of D is 60 to 600 ppm, Reb.
- the content of M is 50 to 600 ppm, Reb. D and Reb.
- the total content of M is 110 ppm to 700 ppm, (Reb.D content)/(Reb.M content) is 2.50 or less,
- Reb. The sparkling beverage according to [1], wherein the content of D is 60 to 300 ppm.
- Reb. The sparkling beverage according to any one of [1] to [4], wherein the content of M is 200 ppm to 600 ppm.
- Reb. Nb further comprising Reb.
- Reb. The sparkling beverage according to any one of [1] to [7], wherein the content of A is 0 to 100 ppm.
- the sparkling beverage according to any one of [1] to [12] which comprises one or more selected from the group consisting of caramel, cinnamic aldehyde, phosphoric acid, vanilla and caffeine.
- a method for improving foam retention in a sparkling beverage comprising the steps of Reb. D and Reb. Reb.
- the content of D is 60 to 600 ppm
- Reb. M content is 50 to 600 ppm
- a method comprising a step of preparing a sparkling beverage having a total content of M of 110 ppm to 700 ppm and a (Reb.D content)/(Reb.M content) of 2.50 or less.
- rebaudioside and “Reb.” have the same meaning, and both mean “reb audioside”.
- zulcoside has the same meaning as “zulcoside”, and each means “dulcoside”.
- ppm means “mass ppm” unless otherwise specified.
- mass ppm can be equated with “mg/L”.
- the inventors of the present invention have described the effervescent beverage with Reb. D and Reb.
- a sweet substance selected from the group consisting of M and a combination thereof By adding a predetermined amount of a sweet substance selected from the group consisting of M and a combination thereof and adjusting the content to a predetermined pH range, an effervescent beverage having unexpectedly foam retention was obtained. Therefore, the sparkling beverage according to one aspect of the present invention includes Reb. D and Reb. Reb. The content of D is 60 to 600 ppm, and Reb. M content is 50 to 600 ppm, and Reb. D and Reb. The total content of M is 110 ppm to 700 ppm, and Reb. D/Reb.
- the sparkling beverage according to another aspect of the present invention includes Reb.
- a sparkling beverage according to yet another aspect of the present invention is described in Reb. D and Reb. Reb.
- the content of M is 100 to 600 ppm, and Reb.
- 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. It In the present specification, a bubble generated in a beverage may be referred to as a “bubble”, and a bubble formed on the liquid surface of the beverage may be referred to as a “foam”. Further, in the present specification, “having foam retention” means that the foam is maintained, and “improving foam retention” means improving the foam so that it is maintained for a longer time. To do.
- a carbonated drink is mentioned as an example of the sparkling drink of the present 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 drinks, colas, diet colas, ginger ales, ciders, carbonated juices of fruit juice flavors and carbonated water with fruit juice flavor.
- the sparkling beverage according to one embodiment of the present invention is Reb. D and Reb. Including M.
- Reb. D and Reb. Including Reb. D and Reb. It is not limited to the case where M and M are added to the beverage as a mixture, and Reb. D and Reb. It also includes the case where M is added to the beverage separately. That is, the sparkling beverage is added with Reb. D and Reb.
- M is included, a sweet substance extracted from a Stevia plant, which is Reb. D and Reb.
- a sweet substance containing both M is added to the beverage, or Reb. D and Reb. Examples include the case where a sweetness composition obtained by mixing the purified products of M is added to a beverage, and the case where the purified products are separately added to a beverage.
- the content of D is 60 to 600 ppm.
- Reb. The content of D is 70 to 600 ppm, 80 to 600 ppm, 90 to 600 ppm, 100 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 to 530 ppm, 180 ⁇ 520ppm, 190 ⁇ 510ppm, 200 ⁇ 500ppm, 210 ⁇ 490ppm, 220 ⁇ 480ppm, 230 ⁇ 470ppm, 240 ⁇ 460ppm, 250 ⁇ 450ppm, 260 ⁇ 440ppm, 270 ⁇ 430ppm, 280 ⁇ 420ppm, 290 ⁇ 410ppm, 300 ⁇ 400ppm, 300 ⁇ 350ppm, 300 ⁇ 600ppm, 310 ⁇ 590ppm, 320 ⁇ 580ppm, 330 ⁇ 570ppm, 340 ⁇ 560
- Reb. D has a natural sweetness similar to sucrose (sucrose), and within the above range, it is possible to impart a desirable sweetness to the beverage while providing a foam retention effect.
- the content of D may be calculated from the amount of the raw material added, or may be measured using a known analysis method such as liquid chromatography.
- the content of M is 50 to 600 ppm.
- the content of M is 60 to 600 ppm, 70 to 600 ppm, 80 to 600 ppm, 90 to 600 ppm, 100 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 ⁇ 530ppm, 180 ⁇ 520ppm, 190 ⁇ 510ppm, 200 ⁇ 500ppm, 210 ⁇ 490ppm, 220 ⁇ 480ppm, 230 ⁇ 470ppm, 240 ⁇ 460ppm, 250 ⁇ 450ppm, 260 ⁇ 440ppm, 270 ⁇ 430ppm, 280 ⁇ 420ppm, 290 ⁇ 410ppm, 300 ⁇ 400ppm, 300 ⁇ 350ppm, 300 ⁇ 600ppm, 310 ⁇ 590ppm, 320 ⁇ 580ppm, 330 ⁇ 570ppm,
- Reb. M has a natural sweetness similar to sucrose (sucrose), and within the above range, it is possible to impart a desirable sweetness to the beverage while providing a foam retention effect.
- the content of M may be calculated from the amount of the raw material added, or may be measured using a known analysis method such as liquid chromatography.
- Reb.D content /(Reb.M content) in the sparkling beverage according to an aspect of the present invention
- Reb. D content and Reb.
- the ratio of M content is 2.50 or less. This is due to the fact that Reb. D is Reb. It means that it is contained in an amount of 2.50 times or less than M. For example, Reb. When the M content is 100 ppm, Reb. It means that the D content is 250 ppm or less.
- (Reb.D content)/(Reb.M content) in the sparkling beverage is 2.40 or less, 2.30 or less, 2.20 or less, 2.10 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, 0.10 or less,
- the lower limit value may be 0.01 or more, 0.05 or more, 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.10 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.70 or more, It may be 1.80 or more and 1.90 or
- a sparkling beverage according to another aspect of the present invention is described in Reb. It contains 100 to 600 ppm of D and has a pH of 2.5 to 6.0.
- the content of D is 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 to 530 ppm, 180 to 520 ppm, 190 to 510 ppm, 200 to 500 ppm, 210 to 490 ppm, 220 ⁇ 480ppm, 230 ⁇ 470ppm, 240 ⁇ 460ppm, 250 ⁇ 450ppm, 260 ⁇ 440ppm, 270 ⁇ 430ppm, 280 ⁇ 420ppm, 290 ⁇ 410ppm, 300 ⁇ 400ppm, 300 ⁇ 350ppm, 300 ⁇ 600ppm, 310 ⁇ 590ppm, 320 ⁇ 580ppm, 330 ⁇ 570ppm, 340 ⁇ 560ppm, 350 ⁇ 550ppm, 360 ⁇ 540ppm, 370 ⁇ 530
- the sparkling beverage according to one aspect of the present invention is described in Reb. D of 100 to 600 ppm, pH of 2.5 to 6.0, and Reb. M is 0.1 to 100 ppm, 0.2 to 100 ppm, 0.4 to 100 ppm, 0.6 to 100 ppm, 0.8 to 100 ppm, 1.0 to 90 ppm, 2.0 to 80 ppm, 5.0 to 70 ppm, Alternatively, it may contain 10 to 60 ppm.
- a sparkling beverage according to yet another aspect of the present invention is described in Reb. D and Reb. Reb.
- the content of M is 100 to 600 ppm, and Reb.
- the content of D is 0.1 to 55 ppm and the pH is 2.5 to 6.0.
- the content of M is 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 to 530 ppm, 180 to 520 ppm, 190 to 510 ppm, 200 to 500 ppm, 210 to 490 ppm, 220 ⁇ 480ppm, 230 ⁇ 470ppm, 240 ⁇ 460ppm, 250 ⁇ 450ppm, 260 ⁇ 440ppm, 270 ⁇ 430ppm, 280 ⁇ 420ppm, 290 ⁇ 410ppm, 300 ⁇ 400ppm, 300 ⁇ 350ppm, 300 ⁇ 600ppm, 310 ⁇ 590ppm, 320 ⁇ 580ppm, 330 ⁇ 570pp
- the content of D is 0.1 to 50 ppm, 0.2 to 50 ppm, 0.4 to 50 ppm, 0.6 to 50 ppm, 0.8 to 50 ppm, 1.0 to 50 ppm, 2.0 to 45 ppm, and 5. It may be 0-40 ppm, or 10-40 ppm.
- D is not particularly limited, but may be a plant-derived product, a chemically synthesized product, or a biosynthetic product.
- Reb. It may be isolated and purified from a D-rich plant, or may be obtained by chemical synthesis or biosynthesis. Further, Reb. D need not be 100% pure and may be a mixture with other steviol glycosides.
- Reb. D is a purified Stevia extract and is described in Reb. Steviol glycosides other than D may be contained in the purified product.
- Reb. D is Reb. It may be obtained by decomposing M.
- M is not particularly limited, but may be a plant-derived product, a chemically synthesized product, or a biosynthetic product.
- Reb. It may be isolated and purified from a plant body containing a large amount of M, or may be obtained by chemical synthesis or biosynthesis. Further, Reb. M need not be 100% pure and may be a mixture with other steviol glycosides.
- Reb. M is a purified Stevia extract and is described in Reb. Steviol glycosides other than M may be contained in the purified product.
- the pH of the sparkling beverage according to one aspect of the present invention is 2.5 to 6.0. Within this range, the foam retention property is maintained well. If the pH is 2.0 or less, the beverage may have too strong sourness, and if the pH exceeds 6.0, the refreshing aftertaste may be impaired.
- the pH of the sparkling beverage according to another aspect of the present invention is 2.5 to 4.0. By setting the pH within this range, generation of microorganisms and the like during storage can be suppressed and a refreshing taste can be provided.
- the pH of the sparkling beverage is 3.0 to 4.5, 2.6 to 3.9, 2.7 to 3.8, 2.8 to 3.7, 2. It may be 9-3.6 or 3.0-3.5. In the case of a beverage having a pH of more than 4.0, microbial spoilage during storage can be suppressed by performing a filling/sealing process under a sterile environment.
- the sparkling beverage according to one embodiment of the present invention is Reb. It may contain steviol glycosides other than D and M.
- Other steviol glycosides are not particularly limited, but in one aspect of the present invention, the sparkling beverage of the present invention is Reb. A, Reb. B, Reb. C, Reb. E, Reb. F, Reb. G, Reb. I, Reb. J, Reb. K, Reb. N, Reb. O, Reb. Q, Reb. It further comprises one or more steviol glycosides selected from the group consisting of R, dulcoside A, rubusoside, steviol monoside, steviol bioside and stevioside.
- the content of A is 0 to 100 ppm, 1 to 100 ppm, 1 to 60 ppm, 1 to 50 ppm, 1 to 40 ppm, 1 to 30 ppm, 1 to 20 ppm, 1 to 10 ppm or 1 to 5 ppm.
- the content of B is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, 1 to 30 ppm or 1 to 10 ppm.
- the content of C is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, 1 to 30 ppm or 1 to 10 ppm.
- the content of E is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of F is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of I is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of J is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of N is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the O content is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm, or 1 to 30 ppm.
- the content of Q is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of R is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of Zulcoside A is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of rubusoside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of steviol monoside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of steviolbioside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the content of stevioside is 0 to 300 ppm, 1 to 300 ppm, 1 to 200 ppm, 1 to 150 ppm, 1 to 100 ppm, 1 to 80 ppm, 1 to 50 ppm or 1 to 30 ppm.
- the sparkling beverage of the present invention is Reb. N, further comprising the Reb.
- the content of N is 50 ppm or less.
- the content of N is more than 0 ppm and 50 ppm or less.
- the content of A is 0 to 100 ppm. Reb. By limiting the content of A to this range, while improving the foam retention, Reb. The bitterness of A can be suppressed.
- the content of A is 0.01 ppm to 95 ppm, 0.1 ppm to 90 ppm, 1 ppm to 85 ppm, 2 ppm to 80 ppm, 4 ppm to 75 ppm, 6 ppm to 70 ppm, 8 ppm to 65 ppm, 10 ppm to 60 ppm, 12 ppm to 55 ppm, or 14 ppm to 50 ppm. It may be.
- sweeteners selected from the group consisting of: Among them, natural sweeteners are preferably used from the viewpoints of refreshingness, ease of drinking, natural taste, and imparting a proper richness, and fructose-fructose syrup, sucrose, and corn syrup are particularly preferably used. These sweetening components may be used alone or in combination of two or more. These sweeteners are 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less in Brix equivalent in the beverage. Hereafter, it may be contained in an amount of 1.0 or less or 0.5 or less, and the lower limit may be 0.1 or more.
- Gas pressure effervescent beverage of the present invention is not particularly limited, and may be 2.2kgf / cm 2 ⁇ 4.0kgf / cm 2.
- the gas pressure of the sparkling beverage is 2.2 kgf/cm 2 to 3.5 kgf/cm 2 , 2.2 kgf/cm 2 to 3.3 kgf/cm 2 , 2.2 kgf/cm 2.
- the gas content in the sparkling beverage can be defined by the gas pressure.
- the "gas pressure” means carbon dioxide gas in a beverage after the liquid temperature of the sparkling beverage in the container is set to 20°C and air in the headspace is once opened to the atmosphere (sniff), unless otherwise specified. Gas pressure.
- the sparkling beverage of the present invention can be packaged in a container.
- a container of any form and material can be used, and for example, a container such as a glass bottle, a can, a barrel, or a plastic bottle may be used.
- the gas pressure was measured by fixing the beverage whose liquid temperature was 20° C. to the 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 internal 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.
- pH of the effervescent beverage of the present invention is 2.5 to 3.0
- the gas pressure is 2.3kgf / cm 2 ⁇ 3.2kgf / cm 2.
- the sucrose-equivalent Brix of the sparkling beverage of the present invention is not particularly limited, but is preferably 3 to 15, more preferably 5 to 13, and further preferably 7 to 11.
- Brix can be calculated from the sweetness of each sweetener such as steviol glycoside with respect to sucrose, and the content of each sweetener.
- sucrose For sucrose, Reb. A is 300 times, Reb. D is 250 times, Reb. M is 250 times, Reb. N has a sweetness of 230 to 240 times. Therefore, the amount of steviol glycoside corresponding to Brix1 was determined by Reb. 33.3 ppm for A, Reb. D (same for Reb.M) is 40.0 ppm, and Reb. N can be calculated to be 41.7 to 43.5 ppm.
- Brix can be calculated for other steviol glycosides and sweeteners other than steviol glycosides.
- acesulfame potassium has a sweetness of about 200 times
- sucralose has a sweetness of about 600
- aspartame has a sweetness of about 180 times that of sucrose.
- the relative ratio of the sweetness of each sweetener to the sweetness 1 of sucrose can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan KK "Beverage Glossary Dictionary", p. 11).
- 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 having an alcohol content of 0.05 to 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 flavored beverage, a lemon flavored beverage, a lime flavored beverage, a grape flavored beverage, a ginger ale flavored beverage, a cassis flavored beverage, or a cola flavored beverage.
- Flavor of the sparkling beverage of the present invention fruit juice, acidulants, flavors, plant extracts, dairy products, other flavors, etc., components that are approved as food additives, or food that has long been unapproved. 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.
- Caffeine can be quantified by any method. For example, effervescent beverages are filtered with 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 content contained in fruit juice or vegetable juice can be caramelized before use.
- the sugar content can be caramelized by heat treatment, treatment with acid or alkali, or the like.
- the sparkling beverage of the present invention can contain a caramel pigment in a specific range of content.
- the sparkling beverage of the present invention is substantially free of caramel (or caramel color).
- caramel or caramel color
- coloring of the beverage can be suppressed.
- substantially free of caramel includes the case where a small amount of caramel is contained as an impurity that does not affect the color of the sparkling beverage.
- the foaming beverage of the present invention has stabilized foam.
- the foam generated when the sparkling beverage of the present invention is poured into a container is maintained for a longer time than a general sparkling beverage.
- the foam retention of the sparkling beverage can be evaluated as follows.
- Reb. D and Reb. A sweetener selected from the group consisting of M and combinations thereof and any additives are added and the gas pressure is adjusted using carbon dioxide gas.
- the container for example, 100 ml glass bottle
- the container was opened, and the sample contained in the container was passed through the funnel wall into a 500 mL measuring cylinder having a funnel on the upper end. Pour at a speed of 100 ml/2 seconds.
- the scale on the rising surface of the foam and use it as the liquid level height (ml) at the start of the test.
- the equipment used for the test and the outline of the test are shown in FIGS. 1 and 2, respectively.
- the height of the liquid surface is checked every predetermined time, and the time until the liquid surface height reaches 100 ml (that is, until all the foam on the liquid surface disappears) is measured and recorded. If the disappearance rate of bubbles is high, the test may be performed using a 200 mL graduated cylinder instead of the 500 mL graduated cylinder.
- the foam retention time of the sparkling beverage of the present invention is preferably 20 seconds or more when measured by the above method. In one embodiment of the present invention, the foam retention time of the sparkling beverage is 20 to 80 seconds, preferably 30 to 80 seconds, and more preferably 35 to 80 seconds.
- the sparkling beverage of the present invention may be heat-sterilized and prepared as a packaged beverage packed in a container.
- the container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, bottles and the like.
- the type is not particularly limited, and 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 energy (total energy amount) of the beverage of the present invention is not particularly limited, but 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 24 Kcal/100 ml, 0 to 22 Kcal/100 ml, 0 to 20 Kcal/100 ml, 0 to 15 Kcal/100 ml, 0 to 10 Kcal/100 ml, 0 to 5 Kcal/100 ml, 0.1 to 50 Kcal/100 ml, 0.1 to 45 Kcal/100 ml, 0.1-40 Kcal/100 ml, 0.1-35 Kcal/100 ml, 0.1-30 Kcal/100 ml, 0.1-24 Kcal/100 ml, 0.1-22 Kcal/100 ml, 0.1-20 Kcal/100 ml, 0.1.
- the method for producing the sparkling beverage of the present invention is not particularly limited, and the sparkling beverage can be produced by an ordinary method for producing a sparkling beverage.
- the sparkling beverage can be produced by an ordinary method for producing a sparkling beverage.
- a syrup concentrated components contained in the sparkling beverage of the present invention may be adjusted to a predetermined concentration by adding sparkling drinking water, carbonic acid after adding non-sparkling drinking water Gas may be supplied to prepare the sparkling beverage.
- 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.
- the present invention provides, as a second aspect, a method for improving foam retention in an effervescent beverage.
- Methods of improving foam retention in sparkling beverages of the present invention are described in Reb. D and Reb. Reb.
- the content of D is 60 to 600 ppm
- Reb. M content is 50 to 600 ppm
- the method includes a step of preparing a sparkling beverage having a total content of M of 110 ppm to 700 ppm and a (Reb.D content)/(Reb.M content) of 2.50 or less.
- Reb.D and Reb.M the content of Reb.D is 60 to 600 ppm
- the content of Reb.M is 50 to 600 ppm
- the content of Reb.D and Reb.M is "The step of preparing a sparkling beverage having a total content of 110 ppm to 700 ppm and a (Reb.D content)/(Reb.M content) of 2.50 or less” refers to a sparkling beverage containing Reb. D and Reb. Reb.
- the content of D is 60 to 600 ppm
- Reb. M content is 50 to 600 ppm
- the method is not particularly limited. Therefore, Reb. D and Reb. M may be pre-blended as a raw material at the time of manufacturing the sparkling beverage, may be separately added after the sparkling beverage is manufactured, or may be generated by decomposition or the like from the blended raw material.
- the method for improving foam retention of the present invention may include other steps in addition to the above steps.
- the step of adjusting the pH of the sparkling beverage to 2.5 to 6.0 or 2.5 to 4.0 and the step of adjusting the gas pressure are described in Reb. D and Reb. Reb.
- the content of D is 60 to 600 ppm
- Reb. M content is 50 to 600 ppm
- Reb. D and Reb. It may be included before or after the step of preparing a sparkling beverage having a total content of M of 110 ppm to 700 ppm and a (Reb.D content)/(Reb.M content) of 2.50 or less. ..
- a method for improving foam retention in another aspect of the invention is described in Reb.
- the content of D is 60 to 600 ppm, 70 to 600 ppm, 80 to 600 ppm, 90 to 600 ppm, 100 to 600 ppm, 110 to 590 ppm, 120 to 580 ppm, 130 to 570 ppm, 140 to 560 ppm, 150 to 550 ppm, 160 to 540 ppm, 170 ⁇ 530ppm, 180 ⁇ 520ppm, 190 ⁇ 510ppm, 200 ⁇ 500ppm, 210 ⁇ 490ppm, 220 ⁇ 480ppm, 230 ⁇ 470ppm, 240 ⁇ 460ppm, 250 ⁇ 450ppm, 260 ⁇ 440ppm, 270 ⁇ 430ppm, 280 ⁇ 420ppm, 290 ⁇ 410ppm, 300 ⁇ 400ppm, 300 ⁇ 350ppm, 300 ⁇ 600ppm, 310 ⁇ 590ppm, 320 ⁇ 580ppm, 330 ⁇ 570ppm, 340 ⁇ 560ppm, 350 ⁇ 550ppm, 360 ⁇
- the effervescent beverage used in the method for improving foam retention of the present invention is Reb. D and Reb. It may contain steviol glycosides other than M, and sweeteners other than steviol glycosides.
- the pH and the gas pressure of the sparkling beverage may be the same as those in “1. Sparkling beverage having foam retention”.
- D and Reb. Use of Combination of M is the use of Reb. D and Reb.
- M combinations is provided.
- the present inventors have surprisingly found that one of the steviol glycosides, Reb. D and Reb.
- the effect of improving the foam retention of the sparkling beverage in the combination of M was known, and the present invention was conceived.
- Reb. for improving the foam retention of the sparkling beverage of the present invention D and Reb.
- the combination of M is Reb.
- D is 60 ⁇ 600ppm, 70 ⁇ 600ppm, 80 ⁇ 600ppm, 90 ⁇ 600ppm, 100 ⁇ 600ppm, 110 ⁇ 590ppm, 120 ⁇ 580ppm, 130 ⁇ 570ppm, 140 ⁇ 560ppm, 150 ⁇ 550ppm, 160 ⁇ 540ppm, 170 ⁇ 530ppm , 180-520ppm, 190-510ppm, 200-500ppm, 210-490ppm, 220-480ppm, 230-470ppm, 240-460ppm, 250-450ppm, 260-440ppm, 270-430ppm, 280-420ppm, 290-410ppm, 300 ⁇ 400ppm, 300 ⁇ 350ppm, 300 ⁇ 600ppm, 310 ⁇ 590ppm, 320 ⁇ 580ppm, 330 ⁇ 570ppm, 340 ⁇ 560ppm, 350 ⁇ 550ppm
- the sparkling beverage using the sweetening substance is not particularly limited, and a general carbonated beverage or the like can be selected.
- 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 drinks, colas, diet colas, ginger ales, ciders, carbonated juices of fruit juice flavors and carbonated water with fruit juice flavor.
- the pH and gas pressure of the sparkling beverage may be the same as in “1. Sparkling beverage having foam retention”.
- Reb. for improving the foam retention of the sparkling beverage of the present invention D and Reb.
- the foam retention time improved by the use of a sweet substance selected from the group consisting of M and a combination thereof is 20 seconds or more when measured by the method described in "1. Effervescent beverage having foam retention". Is preferred.
- Foam Retention Improver provides a foam retention improver as a fourth aspect.
- the “foam retention improver” refers to a substance that, when added to a sparkling beverage, improves the foam retention of the sparkling beverage.
- the foam retention improving agent of the present invention preferably improves the foam retention of the effervescent beverage itself when added to the effervescent beverage without the consumer recognizing the taste of the foam retention improving agent itself. be able to.
- the amount of M is not particularly limited, but is 30 to 100% by weight, 40 to 99% by weight, 50 to 98% by weight, 60 to 97% by weight, 70 to 96% by weight or the total amount of the foam retention improving agent. It may be 80 to 95% by weight.
- the foam retention improver of the present invention substantially comprises Reb. D and Reb. It may consist of only M.
- “consisting essentially of Reb.D and Reb.M” means that Reb. D and Reb. This means that impurities such as other steviol glycosides which are unavoidably included in the process of preparing M (purification or biosynthesis of Stevia extract) may be included.
- % Reb. D and Reb. may contain steviol glycosides other than M and other impurities.
- (Reb.D content)/(Reb.M content) in the foam retention improving agent in one embodiment of the present invention that is, Reb. D content and Reb.
- the ratio of M content may be 2.50 or less. This can be achieved by adding Reb. D is Reb. It means that it is contained in an amount less than 2.50 times M. For example, Reb. When the M content is 10% by weight, Reb. It means that the D content is 25% by weight or less.
- (Reb.D content)/(Reb.M content) in the sparkling beverage is 2.40 or less, 2.30 or less, 2.20 or less, 2.10 or less, 2.00 or less, 1.90 or less, 1.80 or less, 1.70 or less, 1.60 or less, 1.50 or less, 1.40 or less, 1.30 or less, 1.20 or less, 1.10 or less, 1.00 or less, 0.90 or less, 0.80 or less, 0.70 or less, 0.60 or less, 0.50 or less, 0.40 or less, 0.30 or less, 0.20 or less, 0.10 or less,
- the lower limit value may be 0.01 or more, 0.05 or more, 0.10 or more, 0.20 or more, 0.30 or more, 0.40 or more, 0.50 or more, 0.60 or more, 0.70 or more, 0.80 or more, 0.90 or more, 1.10 or more, 1.20 or more, 1.30 or more, 1.40 or more, 1.50 or more, 1.60 or more, 1.70 or more, 1.70 or more, It may be 1.80 or more and 1.90 or
- Example A Reb. D and Reb. Examination of M content and pH [Preparation of sparkling beverage] Phosphoric acid (manufactured by Nippon Kagaku Kogyo Co., Ltd.) was added to the drinking water to adjust the pH. After the pH adjustment, the Reb. D preparation (purity 95% or more) and Reb. Samples of Examples 1 to 65 were obtained by adding the M preparation (purity of 95% or more) to drinking water and adjusting the gas pressure to 3.2 kgf/cm 2 . The gas pressure was adjusted at 20°C.
- FIGS. 1 and 2 The equipment used for the test and the outline of the test are shown in FIGS. 1 and 2, respectively. As shown in FIG. 1, a 500 ml graduated cylinder and a funnel (FIG. 1(b)) were used for the test. Details of each device are shown below.
- the container (100 ml glass bottle) containing the sample obtained in the preparation of the sparkling beverage was sealed. After that, the container was opened, and the sample contained in the container was poured into a 500-mL graduated cylinder (NALGENE CAT. No 3663-0500) with a funnel on the upper end at a speed of 100 ml/2 seconds so as to pass through the funnel wall. ..
- the scale of the rising surface of the bubbles was read and used as the liquid level height (ml) at the start of the test. The height of the liquid surface was confirmed every predetermined time, and the time until the liquid surface height reached 100 ml (that is, until all the bubbles on the liquid surface disappeared) was measured and recorded. This evaluation was performed on the samples of Examples 1 to 65. Reb.
- the M preparation one having a purity of 95% or more was used.
- the total content of the M preparation was adjusted to be about 600 ppm, 300 ppm and 120 ppm, respectively.
- the results are shown in Table 1 and FIGS. 3(a) to 3(c).
- the content of steviol glycoside in the table is calculated based on the purity and blending amount of the raw materials.
- Example B Examination of influence of sweet substance content and pH on foam retention
- various sweet substance inclusions as shown in Table 4 were used.
- Samples (Examples 66-95) adjusted to quantity and pH were prepared as in Example A.
- the foam retention of the obtained sample was evaluated in the same manner as in Example A using a 500 ml graduated cylinder.
- the results are shown in Table 4 and FIG.
- the content of steviol glycoside in the table is calculated based on the purity and blending amount of the raw materials.
- Example C Examination of influence of other steviol glycosides on taste To examine the influence of other steviol glycosides on taste, as shown in Table 4, Reb. A (purity of 95% or more) or Reb. A+Reb. Samples containing D (all having a purity of 95% or more) (Examples 96 to 98) were prepared in the same manner as in Example A. The pH was adjusted to 2.5 and the gas pressure was adjusted to 3.2 kgf/cm 2 . In addition, Reb. A and Reb. The content of D is calculated based on the purity and blending amount of each raw material.
- Reb. A sparkling beverage containing 120 ppm of A Reb.
- the bitterness derived from A was significantly felt.
- Reb. It can be seen that when the amount of A is increased, the bitterness is felt more strongly.
- Reb. With the sparkling beverage containing 100 ppm or less of A, the bitterness was slightly felt.
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Abstract
Description
[1]
Reb.DおよびReb.Mを含み、
Reb.Dの含有量が60~600ppmであり、
Reb.Mの含有量が50~600ppmであり、
Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、
(Reb.D含有量)/(Reb.M含有量)が2.50以下であり、
pHが2.5~6.0である、発泡性飲料。
[2]
Reb.Dの含有量が60~300ppmである、[1]に記載の発泡性飲料。
[3]
pHが2.5~4.0である、[1]または[2]に記載の発泡性飲料。
[4]
Reb.DとReb.Mの合計含有量が120ppm~600ppmである、[1]~[3]のいずれかに記載の発泡性飲料。
[5]
Reb.Mの含有量が200ppm~600ppmである、[1]~[4]のいずれかに記載の発泡性飲料。
[6]
Reb.A、Reb.B、Reb.C、Reb.E、Reb.F、Reb.G、Reb.I、Reb.J、Reb.K、Reb.N、Reb.O、Reb.Q、Reb.R、ズルコサイドA、ルブソシド、ステビオールモノシド、ステビオールビオシドおよびステビオシドからなる群から選択される一種以上のステビオール配糖体をさらに含む、[1]~[5]のいずれかに記載の発泡性飲料。
[7]
Reb.Nをさらに含み、Reb.Nの含有量が50ppm以下である、[1]~[6]のいずれかに記載の発泡性飲料。
[8]
Reb.Aの含有量が0~100ppmである、[1]~[7]のいずれかに記載の発泡性飲料。
[9]
スクロース、果糖ぶどう糖液糖、エリスリトール、モグロシドV、コーンシロップ、アスパルテーム、スクラロース、アセスルファムカリウム、サッカリンおよびキシリトールからなる群から選択される一種以上の甘味料をさらに含む、[1]~[8]のいずれかに記載の発泡性飲料。
[10]
ショ糖換算のBrixが5~13である、[1]~[9]のいずれかに記載の発泡性飲料。
[11]
アルコール含有量が0.05v/v%未満である、[1]~[10]のいずれかに記載の発泡性飲料。
[12]
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、カシス風味またはコーラ風味の飲料である、[1]~[11]のいずれかに記載の発泡性飲料。
[13]
カラメル、桂皮アルデヒド、リン酸、バニラおよびカフェインからなる群から選択される一種以上を含む、[1]~[12]のいずれかに記載の発泡性飲料。
[14]
泡保持時間が20秒~80秒である、[1]~[13]のいずれかに記載の発泡性飲料。
[15]
pHが3.5~4.5である、[1]または[2]に記載の発泡性飲料。
[16]
発泡性飲料における泡保持性を改善する方法であって、Reb.DおよびReb.Mを含み、Reb.Dの含有量が60~600ppmであり、Reb.Mの含有量が50~600ppmであり、Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、(Reb.D含有量)/(Reb.M含有量)が2.50以下である発泡性飲料を調製する工程を含む、方法。
[17]
発泡性飲料の泡保持性を改善するためのReb.DおよびReb.Mの組合せの使用。
[18]
泡が20秒以上安定化されている、[17]に記載の使用。
[19]
Reb.DおよびReb.Mの組合せを含む、泡保持性改善剤。
[20]
Reb.Dを100~600ppm含み、pHが2.5~6.0である、発泡性飲料。
[21]
Reb.Aの含有量が0~100ppmである、[20]に記載の発泡性飲料。
[22]
Reb.Nをさらに含み、Reb.Nの含有量が50ppm以下である、[20]または[21]に記載の発泡性飲料。
[23]
Reb.Dの含有量が300~600ppmである、[20]~[22]のいずれかに記載の発泡性飲料。
[24]
Reb.DとReb.Mを含み、Reb.Mの含有量が100~600ppmであり、Reb.Dの含有量が0.1~55ppmであり、pHが2.5~6.0である、発泡性飲料。
上記のとおり、本発明者らは、発泡性飲料にReb.DおよびReb.Mならびにこれらの組合せからなる群から選択される甘味物質を所定量含有させ、かつ、所定のpHの範囲に調整することで予想外にも泡保持性を有する発泡性飲料を得た。したがって、本発明の一態様の発泡性飲料は、Reb.DおよびReb.Mを含み、Reb.Dの含有量が60~600ppmであり、Reb.Mの含有量が50~600ppmであり、Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、Reb.D/Reb.Mが2.50以下であり、pHが2.5~6.0である、発泡性飲料である。また、本発明の他の態様による発泡性飲料は、Reb.Dを100~600ppm含み、pHが2.5~6.0である、発泡性飲料である。本発明のさらに他の態様による発泡性飲料は、Reb.DとReb.Mを含み、Reb.Mの含有量が100~600ppmであり、Reb.Dの含有量が0.1~55ppmであり、pHが2.5~6.0である、発泡性飲料である。
本発明の一態様において、本発明の発泡性飲料のpHは2.5~3.0であり、ガス圧は2.3kgf/cm2~3.2kgf/cm2である。
本発明は、第2の態様として、発泡性飲料における泡保持を改善させる方法を提供する。本発明の発泡性飲料における泡保持を改善する方法は、Reb.DおよびReb.Mを含み、Reb.Dの含有量が60~600ppmであり、Reb.Mの含有量が50~600ppmであり、Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、(Reb.D含有量)/(Reb.M含有量)が2.50以下である発泡性飲料を調製する工程を含む。本明細書において、「Reb.DおよびReb.Mを含み、Reb.Dの含有量が60~600ppmであり、Reb.Mの含有量が50~600ppmであり、Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、(Reb.D含有量)/(Reb.M含有量)が2.50以下である発泡性飲料を調製する工程」とは、発泡性飲料にReb.DおよびReb.Mを含有させ、Reb.Dの含有量が60~600ppmであり、Reb.Mの含有量が50~600ppmであり、Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、(Reb.D含有量)/(Reb.M含有量)が2.50以下となるように調整する工程であり、所定量の甘味物質を含有させる方法は特に限定されない。したがって、Reb.DおよびReb.Mは発泡性飲料の製造時に原料として予め配合していてもよく、発泡性飲料を製造後に別途添加してもよく、配合した原料から分解等によって発生してもよい。
本発明は、第3の態様として、泡保持性を改善するためのReb.DおよびReb.Mの組合せの使用を提供する。本発明者らは、驚くべきことにステビオール配糖体の一種であるReb.DおよびReb.Mの組合せに発泡性飲料の泡保持性を改善させる効果を知得し、本発明に想到するに至った。
本発明は、第4の態様として、泡保持改善剤を提供する。本明細書において、「泡保持改善剤」とは、発泡性飲料に添加された場合に、その発泡性飲料の泡保持性を改善する物質のことをいう。本発明の泡保持改善剤は、好ましくは、発泡性飲料に添加された際に、泡保持改善剤自体の味を消費者が認識することなく、その発泡性飲料自体の泡保持性を改善することができる。
[発泡性飲料の調製]
飲料水にリン酸(日本化学工業株式会社製)を加えてpHを調整した。pH調整後に表1~3に記載の含有量にしたがってReb.D製剤(純度95%以上)とReb.M製剤(純度95%以上)を飲料水に添加し、ガス圧を3.2kgf/cm2に調整することで例1~例65の試料を得た。ガス圧の調整は20℃で行った。
試験に用いた器具と試験の概要を図1と図2にそれぞれ示す。図1に示すように、試験には500mlメスシリンダーおよび漏斗(図1(b))を用いた。それぞれの器具の詳細を以下に示す。
<500mlメスシリンダー>
・メスシリンダー高さ: 373mm
・メスシリンダー直径: 47mm
・漏斗出口から底面までの高さ: 260mm
<漏斗>
・漏斗注ぎ口: 119mm
・漏斗高さ: 165mm
・漏斗出口直径: 15mm
・漏斗出口高さ: 78mm
甘味物質含有量とpHの泡保持性への影響を検討するために、表4に示すように種々の甘味物質含有量とpHに調整した試料(例66~例95)を実施例Aと同様に調製した。得られた試料の泡保持性を、500mlのメスシリンダーを用いて実施例Aと同様に評価した。結果を表4と図4に示す。なお、表中のステビオール配糖体の含有量は原料の純度と配合量に基づいて計算したものである。
泡保持時間として本実験系においては21~39秒の泡保持効果が見られた。グラス等の容器に注いだ場合の飲用を考えると、10秒以上の保持時間が好ましい。
他のステビオール配糖体の味質への影響を検討するために、表4に示すようにReb.A(純度95%以上)またはReb.A+Reb.D(いずれも純度95%以上)を含有させた試料(例96~例98)を実施例Aと同様に調製した。pHは2.5に調整し、ガス圧は3.2kgf/cm2に調整した。なお、表中のReb.AとReb.Dの含有量は各原料の純度と配合量に基づいて計算したものである。
1)5℃にて保管したサンプルをプラスチックカップに注ぐ。
2)下記の2つの試料を20mlずつ口に含み、評価基準を擦りあわせる。
「1.苦味を全く感じないの基準」:甘味料を含まない炭酸水(pH2.5、ガス圧:3.2kgf/cm2)
「5.苦味をとても強く感じるの基準」:300ppmのReb.Aを含む炭酸水(pH2.5、ガス圧:3.2kgf/cm2)
3)各試料を20mlずつ口に含み、評価を実施する。
官能試験の際の評価基準は次の通りとした。苦味を全く感じない(1)、苦味を少し感じる(2)、苦みを感じる(3)、苦味を強く感じる(4)、苦味をとても強く感じる(5)。結果を表5に示す。
Claims (19)
- Reb.DおよびReb.Mを含み、
Reb.Dの含有量が60~600ppmであり、
Reb.Mの含有量が50~600ppmであり、
Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、
(Reb.D含有量)/(Reb.M含有量)が2.50以下であり、
pHが2.5~6.0である、発泡性飲料。 - Reb.Dの含有量が60~300ppmである、請求項1に記載の発泡性飲料。
- pHが2.5~4.0である、請求項1または2に記載の発泡性飲料。
- Reb.DとReb.Mの合計含有量が120ppm~600ppmである、請求項1~3のいずれか一項に記載の発泡性飲料。
- Reb.Mの含有量が200ppm~600ppmである、請求項1~4のいずれか一項に記載の発泡性飲料。
- Reb.A、Reb.B、Reb.C、Reb.E、Reb.F、Reb.G、Reb.I、Reb.J、Reb.K、Reb.N、Reb.O、Reb.Q、Reb.R、ズルコサイドA、ルブソシド、ステビオールモノシド、ステビオールビオシドおよびステビオシドからなる群から選択される一種以上のステビオール配糖体をさらに含む、請求項1~5のいずれか一項に記載の発泡性飲料。
- Reb.Nをさらに含み、Reb.Nの含有量が50ppm以下である、請求項1~6のいずれか一項に記載の発泡性飲料。
- Reb.Aの含有量が0~100ppmである、請求項1~7のいずれか一項に記載の発泡性飲料。
- スクロース、果糖ぶどう糖液糖、エリスリトール、モグロシドV、コーンシロップ、アスパルテーム、スクラロース、アセスルファムカリウム、サッカリンおよびキシリトールからなる群から選択される一種以上の甘味料をさらに含む、請求項1~8のいずれか一項に記載の発泡性飲料。
- ショ糖換算のBrixが5~13である、請求項1~9のいずれか一項に記載の発泡性飲料。
- アルコール含有量が0.05v/v%未満である、請求項1~10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、カシス風味またはコーラ風味の飲料である、請求項1~11のいずれか一項に記載の発泡性飲料。
- カラメル、桂皮アルデヒド、リン酸、バニラおよびカフェインからなる群から選択される一種以上を含む、請求項1~12のいずれか一項に記載の発泡性飲料。
- 泡保持時間が20秒~80秒である、請求項1~13のいずれか一項に記載の発泡性飲料。
- pHが3.0~4.5である、請求項1または2に記載の発泡性飲料。
- 発泡性飲料における泡保持性を改善する方法であって、Reb.DおよびReb.Mを含み、Reb.Dの含有量が60~600ppmであり、Reb.Mの含有量が50~600ppmであり、Reb.DとReb.Mの合計含有量が110ppm~700ppmであり、(Reb.D含有量)/(Reb.M含有量)が2.50以下である発泡性飲料を調製する工程を含む、方法。
- 発泡性飲料の泡保持性を改善するためのReb.DおよびReb.Mの組合せの使用。
- 泡が20秒以上安定化されている、請求項17に記載の使用。
- Reb.DおよびReb.Mの組合せを含む、泡保持性改善剤。
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JP2020562420A JP7371016B2 (ja) | 2018-12-28 | 2019-12-26 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
CN201980085474.1A CN113226050A (zh) | 2018-12-28 | 2019-12-26 | 具有泡保持性的发泡性饮料及改善发泡性饮料的泡保持性的方法 |
EP19905818.1A EP3903600A4 (en) | 2018-12-28 | 2019-12-26 | EFFERVESCENT DRINK HAVING FOAM RETENTION PROPERTIES AND METHOD FOR IMPROVING FOAM RETENTION PROPERTIES OF EFFERVESCENT DRINK |
US16/956,067 US20210145027A1 (en) | 2018-12-28 | 2019-12-26 | Sparkling beverage having foam retention and method for improving foam retention of sparkling beverage |
SG11202106755QA SG11202106755QA (en) | 2018-12-28 | 2019-12-26 | Effervescent beverage having foam retention properties and method for improving foam retention properties of effervescent beverage |
AU2019417673A AU2019417673A1 (en) | 2018-12-28 | 2019-12-26 | Effervescent beverage having foam retention properties and method for improving foam retention properties of effervescent beverage |
US18/228,392 US20240023577A1 (en) | 2018-12-28 | 2023-07-31 | Sparkling beverage having foam retention and method for improving foam retention of sparkling beverage |
JP2023179312A JP2024010003A (ja) | 2018-12-28 | 2023-10-18 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
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US18/228,392 Division US20240023577A1 (en) | 2018-12-28 | 2023-07-31 | Sparkling beverage having foam retention and method for improving foam retention of sparkling beverage |
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EP3903600A1 (en) | 2021-11-03 |
JPWO2020138310A1 (ja) | 2021-11-04 |
SG11202106755QA (en) | 2021-07-29 |
JP7371016B2 (ja) | 2023-10-30 |
CN113226050A (zh) | 2021-08-06 |
AU2019417673A1 (en) | 2021-07-01 |
EP3903600A4 (en) | 2022-10-12 |
US20210145027A1 (en) | 2021-05-20 |
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JP2024010003A (ja) | 2024-01-23 |
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