WO2017171014A1 - 甘味度低下が抑制された飲料 - Google Patents
甘味度低下が抑制された飲料 Download PDFInfo
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- WO2017171014A1 WO2017171014A1 PCT/JP2017/013631 JP2017013631W WO2017171014A1 WO 2017171014 A1 WO2017171014 A1 WO 2017171014A1 JP 2017013631 W JP2017013631 W JP 2017013631W WO 2017171014 A1 WO2017171014 A1 WO 2017171014A1
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- Prior art keywords
- beverage
- rebd
- reba
- sweetness
- rebm
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 78
- 241000954177 Bangana ariza Species 0.000 claims abstract description 52
- 229930006000 Sucrose Natural products 0.000 claims abstract description 32
- 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 32
- 239000005720 sucrose Substances 0.000 claims abstract description 32
- 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 53
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 12
- 239000004383 Steviol glycoside Substances 0.000 description 12
- 239000000203 mixture Substances 0.000 description 12
- 235000019411 steviol glycoside Nutrition 0.000 description 12
- 229930182488 steviol glycoside Natural products 0.000 description 12
- 150000008144 steviol glycosides Chemical class 0.000 description 12
- 235000019202 steviosides Nutrition 0.000 description 12
- 230000007423 decrease Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000001569 carbon dioxide Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- 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 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 244000228451 Stevia rebaudiana Species 0.000 description 4
- 239000008123 high-intensity sweetener Substances 0.000 description 4
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- -1 RebA Chemical class 0.000 description 3
- 241000544066 Stevia Species 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013353 coffee beverage Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000021096 natural sweeteners Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 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 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 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 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 229940117916 cinnamic aldehyde Drugs 0.000 description 1
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 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 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
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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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- 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
Definitions
- the embodiment of the present invention relates to a beverage in which a decrease in sweetness is suppressed.
- Patent Document 1 a functional sweetener composition containing a vitamin, a high-intensity sweetener, and a sweet taste improving composition.
- Patent Document 2 the drink which mix
- the inventors of the present application have found that beverages in which steviol glycosides are blended as high-intensity sweeteners are reduced in sweetness during storage while researching and developing natural and low-calorie-oriented beverages. Further studies have suggested that the decrease in sweetness may be due to changes in RebA, the main component of steviol glycosides.
- the object of the present invention is to provide a natural and low-calorie-oriented beverage in which a decrease in sweetness due to storage is suppressed.
- Embodiments of the present invention include the following conditions: (A) (RebD and / or RebM) / RebA in a mass ratio of 0.52 to 1.58, and (B) RebA and RebD and / or It is a beverage satisfying the sum of RebM sucrose equivalent Brix being 5-10.
- FIG. 2 shows the effect of the ratio of RebD sucrose equivalent Brix on sweetness in stored beverages (5 sucrose equivalent Brix).
- An embodiment of the present invention is a beverage containing RebA and RebD and / or RebM, wherein (RebD and / or RebM) / RebA is 0.52 to 1.58 in mass ratio It is.
- the beverages in the embodiment of the present invention widely include beverages in general. For example, soft drinks, non-alcoholic drinks, alcoholic drinks, etc., which may be carbonated or non-carbonated. More specifically, green tea drinks, black tea drinks, oolong tea drinks, barley tea drinks, sports drinks, milk drinks, coffee, coffee drinks, fruit juice drinks, vegetable drinks and the like can be mentioned.
- Reb is used as an abbreviation for Rebaudioside.
- Reb is known as a sweetening component contained in stevia extract.
- Stevia extract can be obtained by extracting and purifying dried stevia leaves.
- Stevia is a perennial plant of Chrysanthemum that originates in Paraguay, South America, and its scientific name is Stevia Rebaudiana Bertoni.
- Stevia contains ingredients with a sweetness about 300 times that of sucrose, and is therefore cultivated and used as a raw material for natural sweeteners.
- As Reb the presence of various glycosides such as RebA, RebB, RebC, RebD, RebE, and RebM described in JP 2012-504552 has been reported.
- RebA has been evaluated and widely used as a sweetener having high sweetness and good quality sweetness.
- means for obtaining RebA, RebD, and RebM include, but are not limited to, market acquisition, synthesis by organic chemical techniques, and separation or purification from natural products.
- stevia extract can be used as a starting material.
- RebA can be purified according to the method described in JP-T 2009-517043, RebD in US8414949, RebM in Foods 2014, 3 (1), 162-175; doi: 10.3390 / foods 301010162. .
- Reb such as RebA, RebD, and RebM may be analyzed by any method, but for example, analyzed by a high performance liquid chromatography analyzer (HPLC) set to the conditions described in JP-T-2012-504552. Can do.
- HPLC high performance liquid chromatography analyzer
- Reb such as RebA, RebD, and RebM is analyzed by the method.
- the mass ratio in the beverage of RebD and / or RebM (referred to as “(RebD and / or RebM) / RebA” in this specification) relative to RebA is set to a specific range.
- the flavor characteristics of RebA include, but are not limited to, body feeling, quick onset of sweetness, and sharp flavor.
- (RebD and / or RebM) / RebA is in a mass ratio of 0.52 to 1.58, preferably 0.52 to 1.05, more preferably 0.52 to 0.8, and even more preferably 0.
- the mass ratio of (RebD and / or RebM) / RebA means that when RebD and RebM are present, the total mass of both is divided by the mass of RebA, and RebD The term “or” is used on the assumption that RebM may not be included.
- the sum of RebA in beverage and RebD and / or RebM sucrose-converted Brix can be set within a range that does not cause a problem in flavor.
- the sum of RebA in beverages and RebD and / or RebM sucrose equivalent Brix is 5-10.
- Brix in terms of sucrose can be calculated from the sweetness of Reb with respect to sucrose and the content of Reb.
- RebA has a sweetness that is 300 times that of sucrose
- RebD has a sweetness that is 285 times that of sucrose
- RebM has a sweetness that is 285 times that of sucrose.
- the amount of Brix equivalent to 1 in terms of sucrose is 33.3 ppm for RebA, 35.1 ppm for RebD, and 35.1 ppm for RebM.
- ppm used in the present specification means ppm of weight / weight (w / w).
- the sum of RebA and RebD and / or RebM sucrose equivalent Brix means the sum of both RebA and RebA sucrose equivalent Brix.
- the term “or” is used assuming that RebD is not included or RebM is not included.
- the beverage is low in calories.
- the low calorie is preferably 20 kcal / 100 ml or less, more preferably 2 kcal / 100 ml, and still more preferably zero calorie.
- the method is not particularly limited, and carbon dioxide may be generated in the beverage by fermentation, or artificially carbon dioxide. May be injected into the beverage.
- the gas pressure can be, for example, 1 to 5 kgf / cm 2 , preferably 2 to 5 kgf / cm 2 , more preferably 3 to 5 kgf / cm 2 at a liquid temperature of 20 ° C.
- Carbon dioxide gas can be added using methods known to those skilled in the art. The carbon dioxide pressure can be measured by, for example, fixing a beverage at 20 ° C.
- the gas internal pressure gauge opening the gas internal pressure gauge stopcock once, opening it to the atmosphere, closing the stopcock again, and shaking the gas internal pressure gauge to keep the pointer constant. This can be done by reading the value when the position is reached.
- the carbon dioxide pressure is measured using this method.
- polyphenols such as catechin, plant extracts, caffeine, cinnamaldehyde, caramel color, and sweeteners (sucrose and isomerized liquid) Saccharides such as sugar, and high-intensity sweeteners such as aspartame, sucralose, and acesulfame K), flavors, acidulants (such as citric acid, tartaric acid, malic acid, phosphoric acid, and lactic acid), coloring agents, fruit juice, fruit juice puree , Milk, dairy products, other flavors, and fortifiers (vitamins, calcium, minerals, amino acids, etc.) and the like may be further included.
- sweeteners saccharides such as sugar, and high-intensity sweeteners such as aspartame, sucralose, and acesulfame K
- flavors such as citric acid, tartaric acid, malic acid, phosphoric acid, and lactic acid
- coloring agents such as citric acid, tartaric acid, malic acid, phosphoric acid, and
- a container packing As the container, a container of any form / material can be used, for example, a container such as a glass bottle, a can, a barrel, or a plastic bottle.
- the embodiment of the present invention can be preferably applied to any of hot beverages stored under heating, beverages stored at room temperature, and beverages stored under cooling.
- RebA and RebD were blended to prepare a beverage with a total of 10 Brix in terms of sucrose.
- the ratio of RebD sucrose equivalent Brix in the total Brix was changed to 0%, 33%, 66%, and 100%.
- the beverage thus prepared was stored at 25 ° C. for 21 days (3 weeks).
- a part of the beverage immediately before the start of the test was used as the beverage on the 0th day, and was stocked at 5 ° C. until it was subjected to the sensory test.
- the sweetness intensity of the beverage on the 0th day was 5 points, and the sweetness intensity of each beverage was evaluated in 0.5 point increments based on the sweetness of the beverage (FIG.
- the score shown in FIG. 1 represents an average value.
- the intensity of sweetness was reduced by storage at 25 ° C.
- the ratio of Brix of RebD in terms of sucrose was 100%, a decrease in sweetness tended to be suppressed.
- Similar results were obtained for beverages in which the ratio of RebD sucrose-converted Brix was 33% or 66%. From this, it was found that RebD is more stable in sweetness than RebA.
- the ratio of RebD sucrose equivalent Brix in the total of RebA and RebD Brix in the beverage is 33% or more, that is, (RebD and / or RebM) / RebA is 0.52 or more by mass ratio.
- RebD and / or RebM The ratio of RebD sucrose equivalent Brix in the total of RebA and RebD Brix in the beverage is 33% or more, that is, (RebD and / or RebM) / RebA is 0.52 or more by mass ratio.
- RebA and RebD were blended to prepare a beverage having a total Brix of 5 in terms of sucrose.
- the ratio of RebD sucrose-converted Brix in the total Brix was changed to 0% and 100%.
- the beverage thus prepared was stored at 25 ° C. for 21 days (3 weeks).
- a part of the beverage immediately before the start of the test was used as the beverage on the 0th day, and was stocked at 5 ° C. until it was subjected to the sensory test. It used for the sensory test by the method similar to said specific example (FIG. 2).
- RebD is more stable in sweetness than RebA, and the use of RebD suppresses a decrease in beverage sweetness intensity. found.
- the same results as above can be obtained when RebD is replaced with RebM and blended into a beverage, or when both are blended into a beverage. I can understand.
- RebA and RebD were blended to prepare a beverage having a total sucrose equivalent Brix of 10.
- the ratio of Brix in terms of sucrose in RebA in the total Brix was changed to 0%, 20%, 40%, 60%, and 100%, and the remaining ratio was supplemented with RebD.
- Five expert panelists trained on the sharpness of the beverage prepared in this way were sensory evaluated. Each beverage is evaluated on the basis of the sharpness of the beverage with the RebA sucrose equivalent Brix ratio of 100%. " And the result of all the panelists was integrated and comprehensively evaluated (Table 1). Comprehensive evaluation has three levels: I can't feel sharpness ⁇ I feel sharpness ⁇ Sharpness is felt more ⁇ The evaluation above “ ⁇ ” was judged to be effective.
- RebA, RebD, and RebM were blended independently, and a sucrose equivalent Brix of 10 was prepared.
- Each beverage was stored at 10 ° C. and 55 ° C. for 2 days, and then the composition of steviol glycosides in the beverage was analyzed. The analysis was performed using HPLC (LCMS) connected to a mass spectrometer set to the conditions described in JP-T-2012-504552 (Table 2).
- composition of steviol glycosides in beverages containing RebA it is shown that the ratio of steviol glycosides other than RebA is increased by storage at 55 ° C. compared to storage at 10 ° C. It was. In particular, the RebB ratio changed greatly during storage at 55 ° C.
- composition of steviol glycosides in beverages containing RebD there was almost no difference in the composition of steviol glycosides when stored at 10 ° C. and when stored at 55 ° C.
- the composition of steviol glycosides in beverages blended with RebM had the same tendency.
- the decrease in sweetness of beverages containing RebA is caused by the change of RebA to other Reb during storage and the change of the composition of steviol glycosides in beverages.
- the RebB the ratio of which greatly increased during storage, has only about 50 times the sweetness of sucrose and has a lower sweetness compared to RebA, and is thus involved in reducing the sweetness of stored beverages. It is suggested.
- RebD or RebM does not change even after storage, and the composition of steviol glycosides in the beverage does not change, suggesting that it does not affect the sweetness of the beverage.
- the storage temperature is set to a relatively high temperature of 55 ° C. for the purpose of shortening the experiment period. However, even if the temperature is lower than 55 ° C., the same as the above if the storage period is increased. It can be understood that changes occur.
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
シャープさが感じられない ×
シャープさが感じられる ○
シャープさがより感じられる ◎
で行い、「○」以上の評価を効果ありと判断した。
Claims (2)
- 以下の条件:
(A)RebM/RebAが、質量比で0.52~1.58である、及び
(B)RebA及びRebMのショ糖換算のBrixの合計が5~10である、
を満たす、飲料。 - 前記質量比が0.52~1.05である、請求項1に記載の飲料。
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15/571,416 US20180125109A1 (en) | 2016-03-31 | 2017-03-31 | Beverage with suppressed decrease in degree of sweetness |
AU2017241871A AU2017241871B2 (en) | 2016-03-31 | 2017-03-31 | Beverage with suppressed decrease in degree of sweetness |
EP17775545.1A EP3295804A4 (en) | 2016-03-31 | 2017-03-31 | Beverage having degree of sweetness inhibited from being reduced |
JP2017537346A JP6217056B1 (ja) | 2016-03-31 | 2017-03-31 | 甘味度低下が抑制された飲料 |
NZ746969A NZ746969A (en) | 2016-03-31 | 2017-03-31 | Beverage with suppressed decrease in degree of sweetness |
AU2018250442A AU2018250442B2 (en) | 2016-03-31 | 2018-10-18 | Beverage with suppressed decrease in degree of sweetness |
AU2020230261A AU2020230261B2 (en) | 2016-03-31 | 2020-09-09 | Beverage with suppressed decrease in degree of sweetness |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016071130 | 2016-03-31 | ||
JP2016-071130 | 2016-03-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2017171014A1 true WO2017171014A1 (ja) | 2017-10-05 |
Family
ID=59965979
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2017/013631 WO2017171014A1 (ja) | 2016-03-31 | 2017-03-31 | 甘味度低下が抑制された飲料 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20180125109A1 (ja) |
EP (1) | EP3295804A4 (ja) |
JP (1) | JP6217056B1 (ja) |
AU (3) | AU2017241871B2 (ja) |
NZ (1) | NZ746969A (ja) |
WO (1) | WO2017171014A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2019220865A1 (ja) * | 2018-05-18 | 2019-11-21 | サントリーホールディングス株式会社 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
JP2019198292A (ja) * | 2018-05-18 | 2019-11-21 | サントリーホールディングス株式会社 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2014186084A1 (en) * | 2013-05-14 | 2014-11-20 | Pepsico, Inc. | Compositions and comestibles |
WO2014186250A1 (en) * | 2013-05-14 | 2014-11-20 | Pepsico, Inc. | Rebaudioside sweetener compositions and food products sweetened with same |
JP2015502404A (ja) * | 2011-12-19 | 2015-01-22 | プラカシュ, インドラPRAKASH, Indra | ステビオールグリコシドの精製方法およびその使用 |
-
2017
- 2017-03-31 WO PCT/JP2017/013631 patent/WO2017171014A1/ja active Application Filing
- 2017-03-31 JP JP2017537346A patent/JP6217056B1/ja active Active
- 2017-03-31 AU AU2017241871A patent/AU2017241871B2/en active Active
- 2017-03-31 US US15/571,416 patent/US20180125109A1/en not_active Abandoned
- 2017-03-31 NZ NZ746969A patent/NZ746969A/en unknown
- 2017-03-31 EP EP17775545.1A patent/EP3295804A4/en active Pending
-
2018
- 2018-10-18 AU AU2018250442A patent/AU2018250442B2/en active Active
-
2020
- 2020-09-09 AU AU2020230261A patent/AU2020230261B2/en active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2015502404A (ja) * | 2011-12-19 | 2015-01-22 | プラカシュ, インドラPRAKASH, Indra | ステビオールグリコシドの精製方法およびその使用 |
WO2014186084A1 (en) * | 2013-05-14 | 2014-11-20 | Pepsico, Inc. | Compositions and comestibles |
WO2014186250A1 (en) * | 2013-05-14 | 2014-11-20 | Pepsico, Inc. | Rebaudioside sweetener compositions and food products sweetened with same |
Non-Patent Citations (1)
Title |
---|
See also references of EP3295804A4 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2019220865A1 (ja) * | 2018-05-18 | 2019-11-21 | サントリーホールディングス株式会社 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
JP2019198291A (ja) * | 2018-05-18 | 2019-11-21 | サントリーホールディングス株式会社 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
JP2019198292A (ja) * | 2018-05-18 | 2019-11-21 | サントリーホールディングス株式会社 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
WO2019220864A1 (ja) * | 2018-05-18 | 2019-11-21 | サントリーホールディングス株式会社 | 泡保持性を有する発泡性飲料および発泡性飲料における泡保持性を改善する方法 |
Also Published As
Publication number | Publication date |
---|---|
EP3295804A4 (en) | 2018-05-23 |
US20180125109A1 (en) | 2018-05-10 |
EP3295804A1 (en) | 2018-03-21 |
JPWO2017171014A1 (ja) | 2018-04-05 |
AU2017241871B2 (en) | 2019-07-04 |
AU2017241871A1 (en) | 2018-10-18 |
AU2020230261B2 (en) | 2022-06-09 |
NZ746969A (en) | 2019-08-30 |
AU2018250442B2 (en) | 2020-07-02 |
AU2018250442A1 (en) | 2018-11-15 |
JP6217056B1 (ja) | 2017-10-25 |
AU2020230261A1 (en) | 2020-10-01 |
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