JP7512247B2 - 飲食品、飲食品の雑味マスキング剤、及び飲食品の雑味マスキング方法 - Google Patents
飲食品、飲食品の雑味マスキング剤、及び飲食品の雑味マスキング方法 Download PDFInfo
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- JP7512247B2 JP7512247B2 JP2021502085A JP2021502085A JP7512247B2 JP 7512247 B2 JP7512247 B2 JP 7512247B2 JP 2021502085 A JP2021502085 A JP 2021502085A JP 2021502085 A JP2021502085 A JP 2021502085A JP 7512247 B2 JP7512247 B2 JP 7512247B2
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
従来の酸性乳飲料の処方を基本配合として、更に栄養成分として食物繊維、ビタミン、及びカルシウムを強化した酸性乳飲料の提供を試みた。この場合、ポリデキストロース等の食物繊維素材を配合すると、その分の固形分が増加して、得られる風味に厚味が付与されるため、従来の風味コンセプトから逸脱する問題があった。そこで、食物繊維による固形分の増加はショ糖や果糖を低減することにより調整し、それによる甘味の低下を高甘味度甘味料で補完することとした。
試験例1において、高甘味度甘味料としてスクラロースを使用すると、雑味を改善する必要があることが明らかとなったので、高甘味度甘味料としてスクラロースに代えてステビアを使用して、その影響を調べた。
Claims (17)
- ステビアを有効成分とする、食物繊維、ビタミン、及びカルシウム源を含有する飲食品の雑味マスキング剤(但し、前記飲食品はサンルージュ茶葉抽出物を含むものを除く。)。
- ステビアを有効成分とする、食物繊維、ビタミン、及びカルシウム源を含有する飲食品の雑味マスキング剤であって、前記飲食品が酸性乳飲料である、該雑味マスキング剤。
- 前記食物繊維がポリデキストロースである、請求項1又は2記載の雑味マスキング剤。
- 前記ビタミンがビタミンC、ビタミンD、及びビタミンEからなる群から選ばれた1種又は2種以上である、請求項1~3のいずれか1項に記載の雑味マスキング剤。
- 前記カルシウム源が乳酸カルシウムである、請求項1~4のいずれか1項に記載の雑味マスキング剤。
- 前記飲食品は、固形分含量が5質量%以上25質量%以下である、請求項1~5のいずれか1項に記載の雑味マスキング剤。
- 前記飲食品は、前記ステビアを0.001質量%以上0.05質量%以下含有し、前記食物繊維を1質量%以上10質量%以下含有し、前記カルシウム源を0.1質量%以上1質量%以下含有し、前記ビタミンを0.01質量%以上5質量%以下含有する、請求項1~6のいずれか1項に記載の雑味マスキング剤。
- 前記飲食品は、ショ糖及び果糖をそれらの合計量で1質量%以上20質量%以下含有する、請求項1~7のいずれか1項に記載の雑味マスキング剤。
- ステビアを、食物繊維、ビタミン、及びカルシウム源を含有する飲食品に含有させる、前記飲食品の雑味マスキング方法(但し、前記飲食品はサンルージュ茶葉抽出物を含むものを除く。)。
- ステビアを、食物繊維、ビタミン、及びカルシウム源を含有する飲食品に含有させる、前記飲食品の雑味マスキング方法であって、前記飲食品が酸性乳飲料である、該雑味マスキング方法。
- 前記食物繊維がポリデキストロースである、請求項9又は10記載の雑味マスキング方法。
- 前記ビタミンがビタミンC、ビタミンD、及びビタミンEからなる群から選ばれた1種又は2種以上である、請求項9~11のいずれか1項に記載の雑味マスキング方法。
- 前記カルシウム源が乳酸カルシウムである、請求項9~12のいずれか1項に記載の雑味マスキング方法。
- 前記飲食品は、固形分含量が5質量%以上25質量%以下である、請求項9~13のいずれか1項に記載の雑味マスキング方法。
- 前記飲食品は、前記ステビアを0.001質量%以上0.05質量%以下含有し、前記食物繊維を1質量%以上10質量%以下含有し、前記カルシウム源を0.1質量%以上1質量%以下含有し、前記ビタミンを0.01質量%以上5質量%以下含有する、請求項9~14のいずれか1項に記載の雑味マスキング方法。
- 前記飲食品は、ショ糖及び果糖をそれらの合計量で1質量%以上20質量%以下含有する、請求項9~15のいずれか1項に記載の雑味マスキング方法。
- ステビア、食物繊維、ビタミン、及びカルシウム源を含有する酸性乳飲料であって、固形分含量が5質量%以上25質量%以下であり、甘味度が、ショ糖10質量%水溶液の甘味の程度を100としたときの相対値として、112~118であり、前記ステビアを0.001質量%以上0.05質量%以下含有し、前記食物繊維を1質量%以上10質量%以下含有し、前記カルシウム源を0.1質量%以上1質量%以下含有し、前記ビタミンを0.01質量%以上5質量%以下含有する、該酸性乳飲料。
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PCT/JP2020/006528 WO2020175274A1 (ja) | 2019-02-27 | 2020-02-19 | 飲食品、飲食品の雑味マスキング剤、及び飲食品の雑味マスキング方法 |
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