JP6788525B2 - 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 - Google Patents
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 Download PDFInfo
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- JP6788525B2 JP6788525B2 JP2017039316A JP2017039316A JP6788525B2 JP 6788525 B2 JP6788525 B2 JP 6788525B2 JP 2017039316 A JP2017039316 A JP 2017039316A JP 2017039316 A JP2017039316 A JP 2017039316A JP 6788525 B2 JP6788525 B2 JP 6788525B2
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- Prior art keywords
- reba
- rebd
- ppm
- rebm
- carbonated beverages
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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
- 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
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
Description
本発明の実施の形態の炭酸飲料は、RebAの含量が500ppm以下、RebD及び/又はRebMの含量が486ppm以下、((RebD及び/又はRebM)/RebA)が、質量比で0.45以上、RebA、並びに、RebD及び/又はRebMの合計含量が、ショ糖換算のBrixで0.5〜13.5である。
(カフェイン定量のためのHPLCの条件)
・カラム TSK−gel ODS−80TsQA(4.6mmφx150mm、東ソー株式会社)
・移動相A 水:トリフルオロ酢酸=1000:0.5
・移動相B アセトニトリル:トリフルオロ酢酸=1000:0.5
・流速 1.0ml/min
・カラム温度 40℃
・グラディエント条件
分析開始から5分後まではA:B=95:5で保持
5分から20分まででA:B=5:95
20分から25分までA:B=5:95で保持
25分から26分まででA:B=95:5
26分から30分までA:B=95:5で保持
・注入量 5.0μL
・検出波長 280nm
・標準物質 無水カフェイン(ナカライテスク株式会社)。
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、ショ糖等の糖類は、当該方法により定量するものとする。
本発明の実施の形態によれば、炭酸飲料の製造方法が提供される。当該製造方法は、シロップを調製し、必要な液量調整、及び炭酸ガスを供給することを含む。本明細書でいうシロップとは、炭酸飲料に含有される上記した少なくとも1つの成分を含有する、炭酸ガスを実質的に含まない溶液をいう。
Claims (2)
- RebAを500ppm以下で添加し、
RebMを486ppm以下で添加し、
(RebM/RebA)を、質量比で0.45以上とし、
RebA及びRebMの合計含量を、ショ糖換算のBrixで1.0〜13.5とする
ことを含む、炭酸飲料の泡立ちを抑制する方法。 - RebAを500ppm以下で添加し、
RebD及びRebMを486ppm以下で添加し、
((RebD及びRebM)/RebA)を、質量比で0.45以上とし、
RebA、RebD、及びRebMの合計含量を、ショ糖換算のBrixで1.0〜13.5とする
ことを含む、請求項1に記載の炭酸飲料の泡立ちを抑制する方法。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2014202600 | 2014-09-30 | ||
JP2014202600 | 2014-09-30 |
Related Parent Applications (1)
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JP2016552142A Division JP6109437B2 (ja) | 2014-09-30 | 2015-09-30 | 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 |
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JP2020137806A Division JP7104751B2 (ja) | 2014-09-30 | 2020-08-18 | 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 |
Publications (3)
Publication Number | Publication Date |
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JP2017123864A JP2017123864A (ja) | 2017-07-20 |
JP2017123864A5 JP2017123864A5 (ja) | 2018-11-08 |
JP6788525B2 true JP6788525B2 (ja) | 2020-11-25 |
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JP2016552142A Active JP6109437B2 (ja) | 2014-09-30 | 2015-09-30 | 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 |
JP2017039316A Active JP6788525B2 (ja) | 2014-09-30 | 2017-03-02 | 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 |
JP2020137806A Active JP7104751B2 (ja) | 2014-09-30 | 2020-08-18 | 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 |
JP2022110512A Active JP7470741B2 (ja) | 2014-09-30 | 2022-07-08 | 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 |
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JP2022110512A Active JP7470741B2 (ja) | 2014-09-30 | 2022-07-08 | 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 |
Country Status (10)
Country | Link |
---|---|
US (2) | US9907326B2 (ja) |
EP (2) | EP3677122A1 (ja) |
JP (4) | JP6109437B2 (ja) |
CN (1) | CN107072255B (ja) |
AU (11) | AU2015325329C1 (ja) |
CA (1) | CA2963052C (ja) |
ES (1) | ES2787398T3 (ja) |
MY (1) | MY164345A (ja) |
NZ (1) | NZ730943A (ja) |
WO (1) | WO2016052659A1 (ja) |
Cited By (1)
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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 |
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2015
- 2015-09-30 WO PCT/JP2015/077831 patent/WO2016052659A1/ja active Application Filing
- 2015-09-30 US US15/515,319 patent/US9907326B2/en active Active
- 2015-09-30 NZ NZ730943A patent/NZ730943A/en unknown
- 2015-09-30 EP EP20159916.4A patent/EP3677122A1/en active Pending
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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 |
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