WO2023013561A1 - 炭酸飲料の起泡抑制方法、炭酸飲料の製造方法、起泡が抑制された炭酸飲料 - Google Patents

炭酸飲料の起泡抑制方法、炭酸飲料の製造方法、起泡が抑制された炭酸飲料 Download PDF

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Publication number
WO2023013561A1
WO2023013561A1 PCT/JP2022/029387 JP2022029387W WO2023013561A1 WO 2023013561 A1 WO2023013561 A1 WO 2023013561A1 JP 2022029387 W JP2022029387 W JP 2022029387W WO 2023013561 A1 WO2023013561 A1 WO 2023013561A1
Authority
WO
WIPO (PCT)
Prior art keywords
carbonated beverage
foaming
carbonated
glycerin
carbonated beverages
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2022/029387
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
拓也 神野
祐美 渡
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Takasago International Corp
Original Assignee
Takasago International Corp
Takasago Perfumery Industry Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Takasago International Corp, Takasago Perfumery Industry Co filed Critical Takasago International Corp
Priority to JP2023540318A priority Critical patent/JPWO2023013561A1/ja
Priority to US18/294,732 priority patent/US20240341329A1/en
Priority to EP22852980.6A priority patent/EP4381960B1/en
Priority to CN202280053179.XA priority patent/CN117813014A/zh
Publication of WO2023013561A1 publication Critical patent/WO2023013561A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases

Definitions

  • Patent Document 1 discloses a technique for suppressing spillage during filling by blending polysaccharides having three or more sugars.
  • Patent Document 2 discloses an antifoaming agent for beverages, which uses a food emulsifier and is less likely to cause oil floatation and influence on flavor, and has excellent antifoaming performance.
  • Patent Document 1 does not focus on flavoring, and depending on the additive concentration, the amount used in carbonated beverages characterized by sugar-free may be limited.
  • Patent Document 2 uses an emulsifier, turbidity may occur depending on the concentration of the emulsifier added, and the amount used in clear carbonated beverages may be limited.
  • the glycerin concentration in the fragrance composition can be measured with a gas chromatograph and a gas chromatograph mass spectrometer.
  • carbonated beverages containing the flavor composition of the present invention carbonated beverages in which the proportion of glycerin in the flavor composition is 60% to 90% on a mass basis are also included.
  • the carbonated beverage is preferably a carbonated beverage with suppressed foaming.
  • Carbonated beverages containing the flavor composition of the present invention also include carbonated beverages with suppressed foaming, in which the ratio of glycerin in the flavor composition is 60% to 90%.
  • flavors such as natural flavors, synthetic flavors, and mixtures of natural flavors and synthetic flavors can be used as flavors in carbonated beverages.
  • fruit flavors include, for example, citrus fruits (orange, lemon, grapefruit, mandarin orange, buntan, natsumikan, hassaku, lime, citron, yuzu, sweetie, sudachi, kabosu, kumquat, etc.), berries (raspberry, blackberry, loganberry).
  • perfume ingredients having a LogP of 2.8 to 8.0 include benzyl benzoate, isoamyl benzoate, benzyl phenyl acetate, benzyl salicylate, octanol, nonanol, decanol, and menthyl 3-hydroxybutyrate. .
  • Benzyl benzoate, menthyl 3-hydroxybutyrate, ethyl myristate, methyl myristate, and ethyl palmitate are preferable because they have little effect on the fragrance.
  • these perfume ingredients may be used individually by 1 type, and may use 2 or more types together.
  • sweeteners contained in carbonated beverages include fructose glucose liquid sugar, sugar (including sucrose and granulated sugar), fructose, high fructose liquid sugar, glucose, oligosaccharide, lactose, honey, starch syrup, sugar alcohol, high Sweetness sweeteners and the like.
  • foaming of carbonated beverages can be effectively suppressed, and in particular, foaming of carbonated beverages that occurs during production such as when filling carbonated beverages into a container can be effectively suppressed. can be effectively suppressed.
  • the method for producing carbonated beverages of the present invention includes a step of adjusting the glycerin concentration in carbonated beverages to 120 ppm to 1800 ppm. Also, the method for producing a carbonated beverage containing the flavor composition of the present invention includes a step of using a flavor composition in which the proportion of glycerin in the flavor composition is 60% to 90% by mass.
  • the carbonated beverage to be produced is preferably a carbonated beverage with suppressed foaming.
  • the method of the present invention also includes a method for producing a carbonated beverage containing a flavoring composition, wherein the proportion of glycerin in the flavoring composition is 60% to 90%, and in which foaming is suppressed.
  • this method for producing a carbonated beverage it is possible to effectively suppress foaming, and in particular, it is possible to effectively suppress foaming of a carbonated beverage that occurs during production, such as when the carbonated beverage is filled into a container. can.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
PCT/JP2022/029387 2021-08-04 2022-07-29 炭酸飲料の起泡抑制方法、炭酸飲料の製造方法、起泡が抑制された炭酸飲料 Ceased WO2023013561A1 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2023540318A JPWO2023013561A1 (https=) 2021-08-04 2022-07-29
US18/294,732 US20240341329A1 (en) 2021-08-04 2022-07-29 Method for suppressing foaming in carbonated beverage, method for producing carbonated beverage, carbonated beverage with suppressed foaming
EP22852980.6A EP4381960B1 (en) 2021-08-04 2022-07-29 Method for suppressing foaming in carbonated beverage, method for producing carbonated beverage, and carbonated beverage in which foaming is suppressed
CN202280053179.XA CN117813014A (zh) 2021-08-04 2022-07-29 碳酸饮料的起泡抑制方法、碳酸饮料的制造方法、起泡受到抑制的碳酸饮料

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021127898 2021-08-04
JP2021-127898 2021-08-04

Publications (1)

Publication Number Publication Date
WO2023013561A1 true WO2023013561A1 (ja) 2023-02-09

Family

ID=85154711

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/029387 Ceased WO2023013561A1 (ja) 2021-08-04 2022-07-29 炭酸飲料の起泡抑制方法、炭酸飲料の製造方法、起泡が抑制された炭酸飲料

Country Status (5)

Country Link
US (1) US20240341329A1 (https=)
EP (1) EP4381960B1 (https=)
JP (1) JPWO2023013561A1 (https=)
CN (1) CN117813014A (https=)
WO (1) WO2023013561A1 (https=)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013046642A (ja) * 2007-03-14 2013-03-07 Concentrate Manufacturing Co Of Ireland グリセリンと共に非栄養甘味料で甘味付与された飲料
JP2014226073A (ja) 2013-05-21 2014-12-08 アサヒ飲料株式会社 容器詰め炭酸飲料、炭酸飲料を消泡する方法、及び炭酸飲料用消泡剤
WO2015033118A1 (en) * 2013-09-04 2015-03-12 Thos. Bentley & Son Limited Improvements in or relating to carbonated beverages
WO2016052659A1 (ja) * 2014-09-30 2016-04-07 サントリー食品インターナショナル株式会社 炭酸飲料、炭酸飲料の調製に用いられるシロップ、炭酸飲料の製造方法、及び炭酸飲料の泡立ちを抑制する方法
JP2016116515A (ja) 2014-12-22 2016-06-30 理研ビタミン株式会社 飲料用消泡剤
JP2021127898A (ja) 2020-02-17 2021-09-02 シャープ株式会社 送風装置

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3502812B2 (ja) * 2000-06-09 2004-03-02 アサヒ飲料株式会社 乳化香料入り炭酸飲料
JP6790295B1 (ja) * 2020-02-25 2020-11-25 アサヒ飲料株式会社 無糖炭酸飲料、無糖炭酸飲料の製造方法、及び無糖飲料の後切れ改善方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013046642A (ja) * 2007-03-14 2013-03-07 Concentrate Manufacturing Co Of Ireland グリセリンと共に非栄養甘味料で甘味付与された飲料
JP2014226073A (ja) 2013-05-21 2014-12-08 アサヒ飲料株式会社 容器詰め炭酸飲料、炭酸飲料を消泡する方法、及び炭酸飲料用消泡剤
WO2015033118A1 (en) * 2013-09-04 2015-03-12 Thos. Bentley & Son Limited Improvements in or relating to carbonated beverages
WO2016052659A1 (ja) * 2014-09-30 2016-04-07 サントリー食品インターナショナル株式会社 炭酸飲料、炭酸飲料の調製に用いられるシロップ、炭酸飲料の製造方法、及び炭酸飲料の泡立ちを抑制する方法
JP2016116515A (ja) 2014-12-22 2016-06-30 理研ビタミン株式会社 飲料用消泡剤
JP2021127898A (ja) 2020-02-17 2021-09-02 シャープ株式会社 送風装置

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP4381960A4

Also Published As

Publication number Publication date
US20240341329A1 (en) 2024-10-17
EP4381960B1 (en) 2026-04-22
CN117813014A (zh) 2024-04-02
EP4381960A4 (en) 2025-07-09
JPWO2023013561A1 (https=) 2023-02-09
EP4381960A1 (en) 2024-06-12

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