WO2021186816A1 - カフェイン及び甘味成分を含有する飲料 - Google Patents
カフェイン及び甘味成分を含有する飲料 Download PDFInfo
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- WO2021186816A1 WO2021186816A1 PCT/JP2020/046509 JP2020046509W WO2021186816A1 WO 2021186816 A1 WO2021186816 A1 WO 2021186816A1 JP 2020046509 W JP2020046509 W JP 2020046509W WO 2021186816 A1 WO2021186816 A1 WO 2021186816A1
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- 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
-
- 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
Definitions
- the present invention relates to a beverage containing caffeine and a sweetening component.
- the present invention relates to a beverage containing ⁇ -aminobutyric acid and suppressing a decrease in sweetness caused by caffeine.
- Caffeine is known as a physiologically active substance such as lipid energy metabolism, improvement of motor function, and wakefulness. Caffeine's brain-awakening action (awakening action) releases dopamine, a neurotransmitter, so it is thought that it should be taken when you want to improve work efficiency and concentration during work such as in the office. Many beverages containing a relatively large amount of caffeine have been developed.
- Patent Document 1 a method of adding acyclic dextrin derived from potato having a DE of 2 or more and 6 or less to mask the unpleasant taste caused by a functional material such as caffeine (Patent Document 1), ⁇ -aminobutyric acid (GABA) or There is a method of reducing unpleasant taste such as bitterness of caffeine solution by adding the salt (Patent Document 2).
- Non-Patent Document 1 adenosine receptors have been present in the taste buds of the tongue, and binding of adenosine to the adenosine receptors on the tongue reduces the sensitivity to sweetness, and when caffeine that antagonizes adenosine is ingested, it is specifically used. It has been reported to reduce the sensitivity of sweetness (Non-Patent Document 1).
- An object of the present invention is to provide a beverage in which a decrease in sweetness due to caffeine is suppressed in a beverage containing a sweetness component and caffeine.
- the present inventors have added a specific amount of ⁇ -aminobutyric acid together with caffeine at pH 2.0 to 5 in a beverage containing a sweetness component and a specific amount of caffeine. It has been found that when it is used in the range of 5, the decrease in sweetness due to caffeine can be suppressed, and the present invention has been completed.
- the present invention includes, but is not limited to, the following aspects.
- the following components (A), (B) and (C); Contains (A) sweetness component (B) caffeine and (C) ⁇ -aminobutyric acid,
- the content of the component (B) in the beverage is 3 to 45 mg / 100 ml, and the content is 3 to 45 mg / 100 ml.
- the content of the component (C) in the beverage is 4 to 40 mg / 100 ml.
- the pH of the beverage is 2.0-5.5, Beverages.
- the beverage according to [1], wherein the mass ratio [(C) / (B)] of the component (C) to the component (B) is 0.20 to 4.00.
- the present invention in one embodiment, comprises (A) a sweetening ingredient, (B) 3 to 45 mg / 100 ml of caffeine, and (C) 4 to 40 mg / 100 ml of ⁇ -aminobutyric acid, pH 2.0 to. It is a beverage of 5.5.
- the beverage of the present invention contains a sweetening component as the component (A).
- the "sweetness component” refers to a substance capable of feeling sweetness.
- Sweet ingredients include monosaccharides such as fructose and glucose; disaccharides such as sucrose, lactose, and malt sugar; maltooligosaccharides of trisaccharides or higher; sugar alcohols such as xylitol, maltitol, and sorbitol; stevia extract, acesulfam potassium, sucrose, High-sweetness sweeteners such as aspartame and sucrose can be exemplified.
- the beverage of the present invention preferably has a sweetness of 5 to 15, more preferably 6 to 14, and a sweetness of 7 to 13 because of the remarkable effect of the present invention. It is more preferable to have.
- the degree of sweetness in the present specification is an index showing the sweetness of a beverage, in which the sweetness of a beverage containing 1 g of sucrose in 100 g of the beverage is set to "1".
- the sweetness of the beverage is such that the content of each sweet component is converted into an equivalent amount of sucrose based on the relative ratio of the sweetness of the sweet component to the sweetness 1 of sucrose, and then all contained in the beverage. It is obtained by totaling the amount of sucrose sweetness equivalent (including sweetness components derived from fruit juice and extracts) of the sweetness component of.
- Table 1 shows the relative ratio of the sweetness of various typical sweet components to the sweetness 1 of sucrose.
- sweetness levels presented by the manufacturer that manufactures or sells the sweetness component may be used, or the "Beverage Glossary" (Beverage Japan Co., Ltd., published in June 1999). )
- the solution temperature can be evaluated as 37 ° C., which is close to the body temperature, according to the sweetness measuring method described in P62.
- the sweetness of the beverage can be adjusted using the sweetness component.
- the sweetness component may be directly blended into the beverage, or a raw material containing the sweetness component, for example, fruit juice or an extract may be blended.
- preferable sweetening components of the beverage of the present invention are monosaccharides, disaccharides and high-sweetness sweeteners, and more preferable sweetening components are one or more of sucrose, acesulfame potassium and sucralose. include.
- the beverage according to the present invention contains caffeine as the component (B).
- the present invention solves the problem of reduced sweetness that becomes apparent in soft drinks to which a large amount of caffeine is added as a food additive (bitterness agent). Therefore, the caffeine used in the present invention is preferably a commercially available reagent or a pure product (a refined product having a caffeine content of 98% or more). Beverages containing caffeine in the form of extracts of plants containing caffeine (coffee beans, tea leaves, etc.) or concentrates thereof, that is, tea beverages and coffee beverages, have not manifested the problems of the present invention. It is not a preferred embodiment of the beverage or caffeine of the present invention.
- the beverage of the present invention preferably does not contain a caffeine-containing coffee bean extract or a caffeine-containing tea leaf extract.
- the caffeine may be a hydrate or an anhydride.
- the content of caffeine in the beverage of the present invention is 3 mg / 100 ml or more, preferably 4 mg / 100 ml or more. Beverages containing a sweetness component and containing about 3 mg / 100 ml of caffeine have a problem of reducing sweetness. From the viewpoint of the problems and effects of the present invention, there is no upper limit of the caffeine content, but if the caffeine content is too high, the bitterness derived from caffeine becomes too strong, and the sweetness suppressing effect of the present invention is difficult to be perceived. Become.
- the caffeine content is preferably 45 mg / 100 ml or less, more preferably 40 mg / 100 ml or less, further preferably 35 mg / 100 ml or less, particularly preferably 30 mg / 100 ml or less, and further preferably 25 mg / 100 ml or less.
- the caffeine content shall be converted as anhydrous caffeine.
- the content of caffeine can be measured and quantified by a method using high performance liquid chromatography (HPLC). At the time of measurement, appropriate treatment is performed as necessary, such as freeze-drying the sample to match the detection range of the device and removing impurities in the sample to match the separability of the device. May be given.
- the beverage according to the present invention contains ⁇ -aminobutyric acid as the component (C).
- the ⁇ -aminobutyric acid used in the present invention is a kind of amino acid widely contained in vegetables, fruits, grains, fermented foods and the like.
- the ⁇ -aminobutyric acid used in the present invention is not particularly limited, for example, ⁇ -aminobutyric acid extracted from vegetables, fruits, grains and the like, ⁇ -aminobutyric acid produced from fermented foods, and organic.
- ⁇ -Aminobutyric acid or the like produced from synthesis can be used.
- ⁇ -aminobutyric acid a commercially available product (Oriza Gaba Extract HC-90 (trade name), manufactured by Oriza Yuka Co., Ltd.) may be used.
- the content of ⁇ -aminobutyric acid in the beverage of the present invention is 4 to 40 mg / 100 ml, preferably 5 to 30 mg / 100 ml.
- the content of ⁇ -aminobutyric acid is less than 4 mg / 100 ml, the decrease in sweetness component due to caffeine cannot be sufficiently suppressed.
- the content of ⁇ -aminobutyric acid exceeds 40 mg / 100 ml, the off-taste caused by ⁇ -aminobutyric acid may affect the flavor of the beverage.
- the content of ⁇ -aminobutyric acid can be measured using an amino acid analyzer.
- the decrease in sweetness due to the addition of the component (B) caffeine is suppressed by the component (C) ⁇ -aminobutyric acid.
- the mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 0.20 or more, more preferably 0.30 or more, and 0. .40 or more is more preferable.
- the mass ratio [(C) / (B)] of the component (C) to the component (B) is preferably 4.00 or less, more preferably 3.50 or less, and 3.00. The following is more preferable.
- the range of the mass ratio [(C) / (B)] is preferably 0.20 to 4.00, more preferably 0.30 to 3.50, and further preferably 0.40 to 3.00. ..
- the pH (20 ° C.) of the beverage of the present invention is 2.0 to 5.5. In beverages having a pH in this range, the problem of reducing sweetness due to caffeine becomes more apparent. From the size of the task, the pH is preferably 2.1 or higher, more preferably 2.3 or higher, further preferably 2.5 or higher, preferably 5.0 or lower, preferably 4.7 or lower, and 4.3 or lower. Is more preferable, and 4.0 or less is particularly preferable.
- the pH range is preferably 2.1 to 5.0, more preferably 2.3 to 4.7, still more preferably 2.5 to 4.3, and particularly preferably 2.5 to 4.0. Is.
- the pH of the beverage shall be measured by measuring 100 mL of the beverage in a 300 mL beaker, decarboxylating the beverage in the case of a carbonated beverage, adjusting the temperature to 20 ° C., and measuring the pH with a pH meter.
- the pH of the beverage can be adjusted by the component (D) acidity component. Therefore, the beverage of the present invention may contain an acid component.
- the "acidic component” as used herein refers to a substance having an acidic pH at which an acidity can be felt.
- the acid component a raw material containing the acid component, for example, fruit juice or an extract may be used, but it is preferable to use an acidulant from the viewpoint of easy pH control.
- the acidulant may be an organic acid, an inorganic acid, or a salt thereof, and is not particularly limited as long as it can be used in a beverage.
- Examples of the organic acid include citric acid, gluconic acid, malic acid, tartaric acid, ascorbic acid, succinic acid, lactic acid, fumaric acid, adipic acid, phytic acid and fumaric acid, and examples of the inorganic acid include phosphoric acid.
- Examples of the salt include alkali metal salts such as potassium and sodium. Among them, from the viewpoint of flavor, it is preferable to use one or more selected from citric acid, gluconic acid, succinic acid, lactic acid, malic acid, tartaric acid, phosphoric acid and salts thereof.
- the acidity of the beverage of the present invention is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, further preferably 0.03% by mass or more, and particularly preferably 0.05% by mass or more.
- the acidity of the beverage of the present invention is preferably 2% by mass or less, and is preferably 1.5% by mass.
- the "acidity" in the present specification is the concentration of all acids contained in a beverage (decarbonated in the case of a carbonated beverage) obtained by titrating with sodium hydroxide using a phenolphthalein indicator. Is converted as the equivalent amount of citric acid.
- the beverage of the present invention contains the component (E) flavor.
- the Bx is 10 or less, preferably 8 or less, more preferably 6 or less, still more preferable.
- the embodiment in which the fragrance is contained is an example of a preferred embodiment of the present invention when is 5 or less, particularly preferably 4 or less.
- any of natural fragrance, synthetic fragrance and a mixture thereof can be used.
- fruit flavors range flavor, lemon flavor, lime flavor, grapefruit flavor, apple flavor, grape flavor, raspberry flavor, cranberry flavor, cherry flavor, pineapple flavor, etc.
- mint flavor peppermint, spearmint, Japanese mint, etc.
- Spicy flavors Asafetida flavor, Ajowan flavor, Anis flavor, Angelica flavor, Fennell flavor, All spice flavor, Cinnamon flavor, Chamomile flavor, Mustard flavor, Cardamon flavor, Chara flavor flavor, Kummin flavor , Sassa Fras Flavor, Saivo Leaf Flavor, Sansho Flavor, Peppermint Flavor, Juniper Berry Flavor, Ginger Flavor, Star Anis Flavor, Seiyou Wasabi Flavor, Time Flavor, Taragon Flavor, Dill Flavor, Tougara Flavor, Natsumegu Flavor Rosemary flavor, bay leaf flavor, wasabi flavor, etc.), nut flavor (almond flavor, walnut flavor, peanut flavor,
- the content of the flavor in the beverage of the present invention is not particularly limited, but is preferably 0.01 to 0.5% by mass, more preferably 0.03 to 0.4% by mass, and 0.05 to 0.3. Mass% is particularly preferred.
- the beverage contains a protein such as a milk component
- the problem of the present invention is unlikely to become apparent. Therefore, beverages containing milk components are excluded from the preferred embodiments of the present invention.
- the milk component indicates milk fat content, skim milk, skim milk, and the like, and examples thereof include condensed milk, skim milk powder, whey protein, butter, and cheese.
- an example of a suitable beverage of the present invention is a beverage having a protein mass of 0.5 g or less, preferably 0.4 g or less, and more preferably 0.3 g or less per 100 ml of the beverage.
- the beverage of the present invention contains carbonic acid, vitamins, minerals, antioxidants, foam stabilizers, esters, pigments, emulsifiers, preservatives and seasonings as long as they do not impair the intended purpose.
- Fruit juice, vegetable juice, quality stabilizer and other additives can be contained in one or more.
- the beverage of the present invention may be a packaged beverage in a form in which the beverage is packaged in a general-purpose container, closed, and opened at the time of drinking.
- Experiment 1 Reduction of sweetness due to caffeine (1) An aqueous solution having a pH of 2.7, a sweetness of 10.8, and a Bx11 was prepared using 15% by mass of high fructose corn syrup (Bx75), 0.12% by mass of citric acid, and 0.03% by mass of trisodium citrate. To this was added caffeine (purity 99% or higher) at a concentration of 1 to 45 mg / 100 ml. A pair of caffeine-free beverages and caffeine-added beverages was presented to a panel of five people. The panel evaluated which of the presented pairs had a stronger sweetness by a two-point discrimination test. This two-point discrimination test was repeated twice on different dates. Table 2 shows the results for a total of 10 sessions by a panel of 5 people. Beverages containing caffeine at a concentration of 4 mg / 100 ml or more had a reduced sweetness due to the addition of caffeine.
- Experiment 2 Decrease in sweetness due to caffeine (2)
- the fructose-glucose liquid sugar which is the sweetness component of Experiment 1, was changed to 2% by mass of sucrose, 0.028% by mass of acesulfame potassium, and 0.004% by mass of sucralose, and an aqueous solution having a pH of 2.7, a sweetness of 10, and a Bx2.1.
- the amount of caffeine shown in Table 3 was added to this in the same manner as in Experiment 1, and the intensity of sweetness was evaluated in the same manner as in Experiment 1.
- the results are shown in Table 3.
- the decrease in sweetness due to caffeine was more significantly perceived as compared with the beverage using Bx75 using fructose-glucose liquid sugar in Experiment 1.
- Experiment 3 Suppressing effect on sweetness reduction by ⁇ -aminobutyric acid
- 5 mg / 100 ml, 25 mg / 100 ml and 40 mg / 100 ml of caffeine in Experiment 2 were added, 0.1% by mass of lemon flavor was further added. ..
- the amount of ⁇ -aminobutyric acid shown in Table 4 was added to this lemon-flavored beverage.
- Five expert panels evaluated the strength of sweetness of lemon-flavored beverages containing various caffeine and ⁇ -aminobutyric acid when the beverage without caffeine added in Experiment 2 was used as a control. The evaluation counted the number of people who evaluated the sweetness to be comparable to that of the control.
- Table 4 shows the results. Although the sweetness is reduced by adding caffeine, it was found that the sweetness reduction can be suppressed by containing ⁇ -aminobutyric acid in an amount of 4 mg / 100 ml or more. In the beverage containing 40 mg / 100 ml of ⁇ -aminobutyric acid, the sweetness became difficult to perceive due to the flavor of ⁇ -aminobutyric acid itself, suggesting that the upper limit of ⁇ -aminobutyric acid is about 40 mg / 100 ml. .. Further, when ⁇ -aminobutyric acid was 0.20 or more with respect to caffeine, the effect of suppressing the decrease in sweetness was more remarkable.
- the lemon-flavored beverage of the control (3-1) had a poor lemon flavor and was watery, but the beverage in which a specific amount of caffeine and ⁇ -aminobutyric acid coexisted in the present invention had a lemon flavor as compared with the control.
- the lemon-flavored beverage of the control (3-1) had a poor lemon flavor and was watery, but the beverage in which a specific amount of caffeine and ⁇ -aminobutyric acid coexisted in the present invention had a lemon flavor as compared with the control.
- the lemon-flavored beverage of the control (3-1) had a poor lemon flavor and was watery, but the beverage in which a specific amount of caffeine and ⁇ -aminobutyric acid coexisted in the present invention had a lemon flavor as compared with the control.
- the lemon-flavored beverage of the control (3-1) had a poor lemon flavor and was watery, but the beverage in which a specific amount of caffeine and ⁇ -aminobutyric acid coexisted in the present invention had a lemon
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Abstract
Description
[1]次の成分(A)、(B)及び(C);
(A)甘味成分
(B)カフェイン、及び
(C)γ-アミノ酪酸
を含有し、
飲料中の成分(B)の含有量が3~45mg/100mlであり、
飲料中の成分(C)の含有量が4~40mg/100mlであり、
飲料のpHが2.0~5.5である、
飲料。
[2]成分(B)に対する成分(C)の質量比[(C)/(B)]が0.20~4.00である、[1]に記載の飲料。
[3]飲料の甘味度が5~15である、[1]又は[2]に記載の飲料。
[4]成分(A)として、ショ糖、スクラロース及びアセスルファムカリウムのうちの1種又は2種以上を含む、[1]~[3]のいずれか一項に記載の飲料。
本発明の飲料は、成分(A)として甘味成分を含有する。本発明において「甘味成分」とは、甘味を感じることのできる物質をいう。甘味成分としては、果糖やブドウ糖などの単糖類;ショ糖、乳糖、麦芽糖などの二糖類;三糖以上のマルトオリゴ糖;キシリトール、マルチトール、ソルビトールといった糖アルコール;ステビア抽出物、アセスルファムカリウム、スクラロース、アスパルテーム、サッカリンといった高甘味度甘味料などを例示することができる。
本発明に係る飲料は、成分(B)としてカフェインを含有する。本発明は、食品添加物(苦味料)としてカフェインを多く添加した清涼飲料水で顕在化する甘味低下という課題を解決するものである。したがって、本発明で用いられるカフェインは、好ましくは市販の試薬や純品(カフェイン含量98%以上の精製品)である。カフェインを含有する植物(コーヒー豆、茶葉等)の抽出物又はその濃縮物の形態でカフェインを配合した飲料、すなわち茶飲料やコーヒー飲料は、本発明の課題が顕在化していないことから、本発明の飲料やカフェインの好適な態様ではない。本発明の飲料は好ましくは、カフェインを含有するコーヒー豆の抽出物や、カフェインを含有する茶葉の抽出物を含まない。なお、カフェインは、水和物でも無水物でもよい。
本発明に係る飲料は、成分(C)としてγ-アミノ酪酸を含有する。本発明に用いられるγ-アミノ酪酸は、野菜類、果物類、穀類、発酵食品等に幅広く含まれるアミノ酸の一種である。本発明に用いられるγ-アミノ酪酸としては、特に限定されるものではなく、例えば野菜類、果物類、穀類などから抽出されたγ-アミノ酪酸、醗酵食品から生産されるγ-アミノ酪酸、有機合成から生産されたγ-アミノ酪酸等を用いることができる。また、γ-アミノ酪酸として、市販品(オリザギャバエキスHC-90(商品名)、オリザ油化株式会社製)を用いてもよい。
本発明の飲料のpH(20℃)は2.0~5.5である。pHがこの範囲にある飲料において、カフェインによる甘味低下という課題がより顕在化する。課題の大きさから、pHは2.1以上が好ましく、2.3以上がより好ましく、2.5以上がさらに好ましく、そして5.0以下が好ましく、4.7以下が好ましく、4.3以下がより好ましく、4.0以下が特に好ましい。かかるpHの範囲としては、好ましくは、2.1~5.0、より好ましくは2.3~4.7、さらに好ましくは2.5~4.3、特に好ましくは2.5~4.0である。なお、pHは、飲料100mLを300mLのビーカーに量り取り、炭酸飲料である場合には脱炭酸をし、20℃に温度調整をしてpHメータにより測定するものとする。
一般に、飲料が高甘味度甘味料を含有する可溶性固形分(Bx)が低い飲料の場合、水っぽい味わいになることが知られている。メカニズムは不明であるが、本発明のγ-アミノ酪酸及びカフェインを含有する飲料は、低Bx飲料の香気成分をエンハンスする効果がある。したがって、本発明の飲料に、成分(E)香料を含有させることは好ましい。特に、本発明の飲料が、甘味成分として高甘味度甘味料を含有し、Bxが比較的低い場合、具体的には、Bxが10以下、好ましくは8以下、より好ましくは6以下、さらに好ましくは5以下、特に好ましくは4以下である場合に、香料を含有させる態様は、本発明の好適な態様の一例ある。
飲料に乳成分等のたんぱく質が含まれる場合、本発明の課題が顕在化しにくい。したがって、乳成分を含む飲料は、本発明の好ましい態様から除外される。ここで、乳成分とは、乳脂肪分、全脂乳、脱脂乳などを示し、例えば、練乳、脱脂粉乳、ホエ-蛋白、バター、チーズ、等が挙げられる。具体的には、本発明の好適な飲料の一例は、飲料100mlあたりのたんぱく質量が0.5g以下、好ましくは0.4g以下、より好ましくは0.3g以下の飲料である。
本発明の飲料は、汎用の容器に容器詰めされて閉栓され、飲用時に開栓される形態の、容器詰め飲料であってもよい。
果糖ぶどう糖液糖(Bx75)15質量%、クエン酸0.12質量%、クエン酸三ナトリウム0.03質量を用いて、pH2.7、甘味度10.8、Bx11の水溶液を調製した。これにカフェイン(純度99%以上)を1~45mg/100mlの濃度で添加した。5名の専門パネルに対し、カフェイン無添加の飲料と、カフェインを添加した飲料とを組み合わせたペアを提示した。パネルは、提示されたペアのうちどちらの飲料が甘味をより強く感じるか、2点識別試験により評価した。この2点識別試験は日付を変えて2回繰り返して実施した。5名のパネルによる延べ10回分の結果を表2に示す。カフェインを4mg/100ml以上の濃度で含有する飲料は、カフェインの添加により甘味が低下した。
実験1の甘味成分である果糖ぶどう糖液糖を、ショ糖2質量%、アセスルファムカリウム0.028質量%、スクラロース0.004質量%に変えて、pH2.7、甘味度10、Bx2.1の水溶液を調製した。これに実験1と同様に、表3に示す量のカフェインを添加し、実験1と同様にして甘味の強さを評価した。結果を表3に示す。ショ糖、アセスルファムカリウム及びスクラロースを用いた飲料では、実験1の果糖ぶどう糖液糖を用いたBx75の飲料に比べて、カフェインによる甘味の低下がより顕著に知覚された。
実験2のカフェインを5mg/100ml、25mg/100ml及び40mg/100ml添加した甘味が低下した各飲料に、さらにレモンフレーバーを0.1質量%配合した。このレモン風味飲料について、表4に示す量のγ-アミノ酪酸を添加した。各種カフェイン及びγ-アミノ酪酸を含有するレモン風味飲料について、実験2のカフェイン無添加の飲料を対照とした場合の甘味の強さについて、専門パネル5名で評価した。評価は、対照と同程度の甘味であると評価した人数をカウントした。
Claims (4)
- 次の成分(A)、(B)及び(C);
(A)甘味成分
(B)カフェイン、及び
(C)γ-アミノ酪酸
を含有し、
飲料中の成分(B)の含有量が3~45mg/100mlであり、
飲料中の成分(C)の含有量が4~40mg/100mlであり、
飲料のpHが2.0~5.5である、
飲料。 - 成分(B)に対する成分(C)の質量比[(C)/(B)]が0.20~4.00である、請求項1に記載の飲料。
- 飲料の甘味度が5~15である、請求項1又は2に記載の飲料。
- 成分(A)として、ショ糖、スクラロース及びアセスルファムカリウムのうちの1種又は2種以上を含む、請求項1~3のいずれか一項に記載の飲料。
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AU2020435783A AU2020435783A1 (en) | 2020-03-16 | 2020-12-14 | Beverage containing caffeine and sweet component |
CN202080098556.2A CN115297735A (zh) | 2020-03-16 | 2020-12-14 | 含有咖啡因及甜味成分的饮料 |
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JP2020045184A JP7423361B2 (ja) | 2020-03-16 | 2020-03-16 | カフェイン及び甘味成分を含有する飲料 |
JP2020-045184 | 2020-03-16 |
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JP (1) | JP7423361B2 (ja) |
CN (1) | CN115297735A (ja) |
AU (1) | AU2020435783A1 (ja) |
WO (1) | WO2021186816A1 (ja) |
Cited By (1)
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WO2023127368A1 (ja) * | 2021-12-27 | 2023-07-06 | サントリーホールディングス株式会社 | 甘味料とgabaとを含有する飲料 |
Citations (2)
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JPH08169831A (ja) * | 1994-12-16 | 1996-07-02 | Itouen:Kk | 体内アルコール代謝促進剤及びその製造方法 |
US20100331349A1 (en) * | 2004-04-07 | 2010-12-30 | Symrise Gmbh & Co. Kg | Use of gamma-aminobutyric acid to mask or reduce an unpleasant flavour impression and preparations containing gamma-aminobutyric |
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US5631038A (en) * | 1990-06-01 | 1997-05-20 | Bioresearch, Inc. | Specific eatable taste modifiers |
EP1909599B1 (en) * | 2005-07-27 | 2014-04-23 | Symrise AG | Use of hesperetin for enhancing the sweet taste |
JP2007246509A (ja) | 2006-02-16 | 2007-09-27 | Taisho Pharmaceut Co Ltd | 銅化合物配合経口用組成物 |
WO2009140784A1 (en) * | 2008-05-23 | 2009-11-26 | Givaudan Sa | Bitter alkaloid containing consumables comprising bitter blockers |
JP4958983B2 (ja) * | 2010-01-29 | 2012-06-20 | 株式会社 伊藤園 | 容器詰紅茶飲料 |
TWI565416B (zh) * | 2010-07-09 | 2017-01-11 | Suntory Beverage & Food Ltd | Caffeine-containing carbonated beverages |
CN103796532B (zh) * | 2011-07-14 | 2016-08-31 | 高砂香料工业株式会社 | 风味改善方法 |
JP5357312B1 (ja) * | 2012-08-14 | 2013-12-04 | サントリー食品インターナショナル株式会社 | コーヒー飲料 |
KR20190003473A (ko) * | 2016-04-28 | 2019-01-09 | 시므라이즈 아게 | 3-(3-하이드록시-4-메톡시-페닐)-1-(2,4,6-트리하이드록시-페닐)-프로판-1-원의 용도 |
TWI729143B (zh) * | 2016-05-31 | 2021-06-01 | 日商三得利控股股份有限公司 | 含有咖啡因及環丙胺醯基丙胺酸的組成物、其製造方法、抑制該組成物中咖啡因苦味之方法以及抑制該組成物中環丙胺醯基丙胺酸澀味之方法 |
CN106900954A (zh) * | 2017-02-25 | 2017-06-30 | 康田 | 一种含有γ‑氨基丁酸的咖啡 |
-
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JPH08169831A (ja) * | 1994-12-16 | 1996-07-02 | Itouen:Kk | 体内アルコール代謝促進剤及びその製造方法 |
US20100331349A1 (en) * | 2004-04-07 | 2010-12-30 | Symrise Gmbh & Co. Kg | Use of gamma-aminobutyric acid to mask or reduce an unpleasant flavour impression and preparations containing gamma-aminobutyric |
Cited By (1)
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WO2023127368A1 (ja) * | 2021-12-27 | 2023-07-06 | サントリーホールディングス株式会社 | 甘味料とgabaとを含有する飲料 |
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CN115297735A (zh) | 2022-11-04 |
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