JP6109353B1 - 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 - Google Patents
飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 Download PDFInfo
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 123
- 238000005187 foaming Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 105
- 239000005720 sucrose Substances 0.000 claims abstract description 105
- 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 abstract description 98
- 241000954177 Bangana ariza Species 0.000 claims abstract description 95
- 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 abstract description 101
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A 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]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 abstract description 28
- 239000000284 extract Substances 0.000 abstract description 27
- 244000228451 Stevia rebaudiana Species 0.000 abstract description 25
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside 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]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 abstract description 2
- 229930188195 rebaudioside Natural products 0.000 abstract description 2
- 229940013618 stevioside Drugs 0.000 abstract description 2
- 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 abstract description 2
- 235000019202 steviosides Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 16
- 235000000346 sugar Nutrition 0.000 description 15
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
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- 235000020279 black tea Nutrition 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 229940094952 green tea extract Drugs 0.000 description 4
- 235000020688 green tea extract Nutrition 0.000 description 4
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- 239000007788 liquid Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- 239000011449 brick Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000013353 coffee beverage Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000021096 natural sweeteners Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
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- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
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- 230000005587 bubbling Effects 0.000 description 2
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- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
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- 150000001765 catechin Chemical class 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
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- 235000016213 coffee Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013572 fruit purees Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000011007 phosphoric acid Nutrition 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
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- 239000011975 tartaric acid Substances 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 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 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 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 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
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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 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
Abstract
Description
・ショ糖換算のBrix比で100:0;
・ショ糖換算のBrix比で75:25;
・ショ糖換算のBrix比で50:50;
・ショ糖換算のBrix比で25:75;
・ショ糖換算のBrix比で0:100;
とした。RebA及びRebMの配合割合についても、上記と同様とした。上記に示した方法に従って、緑茶飲料の表面張力を測定した。RebA、RebD、RebMを添加しない緑茶抽出液を対照(Ctrl)として、同様に測定した。結果を図7に示す。図中、値は対照の表面張力を1とする相対値を表し、(A)はRebAとRebDを配合した飲料、(B)はRebAとRebMを配合した飲料についての結果である。そして、A100はRebA:RebD(RebM)=100:0(ショ糖換算のBrix比、以下同様);A75はRebA:RebD(RebM)=75:25;A50はRebA:RebD(RebM)=50:50;A25はRebA:RebD(RebM)=25:75;A0はRebA:RebD(RebM)=0:100を表す。また、「*」はA100に対する有意差を表す。RebAに対するRebDの比が高くなるに従って、緑茶飲料の表面張力が高くなる傾向にあった(図7(A))。RebAを全てRebDに置き換えた場合、緑茶飲料の表面張力は、対照の表面張力に匹敵した。RebAをRebMで置き換えた場合も同様の結果であった。この結果より、RebAをRebD及び/又はRebMに置き換えることによって、ステビア抽出物に由来する甘味度を減らすことなく、飲料の泡立ちを抑制できることが示された。当該効果は、((RebD及び/又はRebM)/RebA)がショ糖換算のBrix比で0.33以上、即ち質量比で0.35以上で奏されることが示唆される。
使用機器:HP社 HP1100システム
使用カラム:LiChrospher100 NH2(5μm)(4mm×250mm)
移動相:アセトニトリル:水=75:25
流速:1.0mL/min
カラム温度:40℃
注入量:10μL
検出器:糖度示差屈折計(Shodex RI−71)。
本明細書において、特に記載がなければ、ショ糖等の糖類の定量は、当該方法により行うものとする。
・ショ糖換算のBrix比で100:0(糖代替率0%);
・ショ糖換算のBrix比で70:30(糖代替率30%);
・ショ糖換算のBrix比で50:50(糖代替率50%);
・ショ糖換算のBrix比で30:70(糖代替率70%);
・ショ糖換算のBrix比で0:100(糖代替率100%);
とした。ショ糖とRebA、並びにショ糖とRebMの配合割合についても、上記と同様とした。上記で示したように、飲料の表面張力を測定した。結果を図8に示す。ショ糖をRebAで置き換えた場合、飲料の表面張力が大きく低下する傾向にあることが示された。一方、ショ糖をRebDで置き換えた場合、飲料の表面張力の低下は、RebAに比べて有意に抑制された。ショ糖をRebMで置き換えた場合の結果は、RebDと同様であった。この結果より、((RebD及び/又はRebM)/ショ糖)のショ糖換算のBrix比を0.43以上とすることによって、飲料の甘味度を変化させず、表面張力を維持できることが示唆された。このことは、ショ糖をRebD及び/又はRebMに置き換えることによって、泡立ちが抑制され、かつ甘味が維持又は増強された低カロリーの飲料の提供が可能なことを示唆する。
本発明の実施形態の別の側面によれば、飲料の製造方法が提供される。
Claims (6)
- 泡立ちが抑制された飲料であって、
RebA及びRebMの合計含量が、ショ糖換算のBrixで1〜7.5、
RebMの含量がショ糖換算のBrixで1以上、
(RebM/RebA)が、質量比で2.5以上、及び
(RebM/ショ糖)が、ショ糖換算のBrix比で0.43以上、
である前記飲料。 - ショ糖の含量がBrixで6〜12である、請求項1に記載の飲料。
- (RebM/RebA)が、質量比で6.0以上である、請求項1または2に記載の飲料。
- 飲料中:
RebA及びRebMの合計含量が、ショ糖換算のBrixで1〜7.5、
RebMの含量がショ糖換算のBrixで1以上、
(RebM/RebA)が、質量比で2.5以上、及び
(RebM/ショ糖)が、ショ糖換算のBrix比で0.43以上、
となるように、RebA、RebM、及びショ糖を添加する工程を含む、飲料の泡立ちを抑制する方法。 - ショ糖の含量がBrixで6〜12となるように、ショ糖を添加する工程を含む、請求項4に記載の方法。
- (RebM/RebA)が、質量比で6.0以上である、請求項4または5に記載の方法。
Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016000578A JP6109353B1 (ja) | 2016-01-05 | 2016-01-05 | 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 |
NZ74319316A NZ743193A (en) | 2016-01-05 | 2016-10-13 | Beverage, method for producing beverage, and method for suppressing foaming of beverage |
PCT/JP2016/080413 WO2017119169A1 (ja) | 2016-01-05 | 2016-10-13 | 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 |
AU2016383921A AU2016383921B2 (en) | 2016-01-05 | 2016-10-13 | Beverage, method for producing beverage, and method for suppressing foaming of beverage |
US15/541,164 US11419352B2 (en) | 2016-01-05 | 2016-10-13 | Beverage, method for producing beverage, and method for suppressing foaming of beverage |
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CN113226050A (zh) * | 2018-12-28 | 2021-08-06 | 三得利控股株式会社 | 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 |
JP2022046666A (ja) * | 2020-07-10 | 2022-03-23 | サントリーホールディングス株式会社 | 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 |
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Cited By (5)
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CN113226050A (zh) * | 2018-12-28 | 2021-08-06 | 三得利控股株式会社 | 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 |
JP2020178710A (ja) * | 2020-07-10 | 2020-11-05 | サントリーホールディングス株式会社 | 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 |
JP7002608B2 (ja) | 2020-07-10 | 2022-01-20 | サントリーホールディングス株式会社 | 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 |
JP2022046666A (ja) * | 2020-07-10 | 2022-03-23 | サントリーホールディングス株式会社 | 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 |
JP7319347B2 (ja) | 2020-07-10 | 2023-08-01 | サントリーホールディングス株式会社 | 飲料、飲料の製造方法、及び飲料の泡立ちを抑制する方法 |
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AU2016383921A1 (en) | 2018-06-28 |
US11419352B2 (en) | 2022-08-23 |
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