JP3498502B2 - Carbonated beverage in sealed container - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention resides in a carbonated beverage in a sealed container, containing maltitol and fructose as necessary,
Especially, it exists in a carbonated beverage with low calorie and good palatability.

[0002]

2. Description of the Related Art Conventionally, carbonated beverages have mainly used sucrose, isomerized sugar, etc. as sweeteners, and have used these saccharide aqueous solutions with fruit juice,
A plant extract, dairy product, and flavor are added, and carbon dioxide gas is pressed into the container and filled into a container.It is a beverage with high palatability due to its refreshing stimulus, light flavor and refreshing refreshing feeling. .

Carbonated beverages usually contain 10 to 14% by weight of sugar or isomerized sugar, and the calorie thereof is high at 40 to 56 Kcal / 100 g, which is a viewpoint of obesity prevention and adult disease prevention. Therefore, it has become a problem especially in recent years. Therefore, in the beverage industry, many foods with low calorie content (20 Kcal / 100 g or less) and non-calorie content (5 Kcal / 100 g or less: all according to the nutrition labeling standard of the Nutrition Improvement Act) have been developed and are already on the market. Some have.

[0004] However, the high-sweetness sweeteners such as those mainly containing aspartame and stevia have a drawback that the aftertaste has a long sweetness and is not preferred. Recently, a method for producing sweeteners such as erythritol and maltitol has been developed, and has been sold as a unique sweetener by taking advantage of its low calorie property and non-cariogenic property. It can be used for various sweet foods. Is being attempted. Erythritol is naturally present and has the characteristic of having zero calories, but when sweetening mainly with erythritol, there are problems such as having an astringent aftertaste, and the price is 4-5 times higher than sucrose. Therefore, it has been difficult or impractical to provide a carbonated beverage mainly containing erythritol to impart sweetness. On the other hand, it is said that maltitol, which is mainly composed of maltitol, has a drawback that it easily causes diarrhea when a certain amount (20 to 30 g) or more of it is eaten.

[0005]

DISCLOSURE OF THE INVENTION The present invention aims to solve the above-mentioned drawbacks of conventional carbonated drinks and to provide carbonated drinks excellent in both taste and calorie.

[0006]

[Means for Solving the Problems] That is, the present invention provides
1-12% by weight tall, 0.005-high-intensity sweetener
The gas pressure in the container containing 0.033% by weight is 1.
5 to 3.0 kg / cm ²It exists in carbonated drinks. This carbonic acid
Beverages have low calories and excellent palatability. Since
Hereinafter, the present invention will be described in detail.

Erythritol (hereinafter sometimes abbreviated as ET) used in the present invention is a sugar alcohol of four-carbon sugar. It dissolves in water and easily crystallizes, and the crystals are beautiful and white. Its sweetness is 75-85% that of sucrose, and when you eat it, you feel a refreshing cold sensation. The content of erythritol is 1 to 1 of the carbonated drink in order to obtain a low calorie property, a refreshing texture and the like of the carbonated drink and to suppress the astringent taste.
2% by weight. Particularly, 2 to 12% by weight is preferable. The carbonated drink of the present invention has a gas pressure of 1.5 to 3.
Since it is as high as 0 kg / cm ² , and the stimulating taste and the carbonated taste are strong, it is preferable to increase the sweetener in view of the balance between sourness and sweetness. However, increasing the amount of high-intensity sweetener, fructose, maltitol, etc. causes problems in terms of calories and taste, but erythritol can be added up to 12% in terms of price. When all of the sweeteners are erythritol, this also has a problem in sweetness quality. For example, the aftertaste may be a sensation.

Examples of the high-intensity sweetener used in the present invention include aspartame (hereinafter sometimes abbreviated as ASP), stevia (hereinafter sometimes abbreviated as STB), saccharin, and saccharin sodium. , Glycyrrhizin, acesulfame potassium and the like. Of these, stevia is preferable. As stevia, stevioside, rebaudioside A and α-glycosyl stevioside are used. Aspartame can be used in the same manner as Stevia, but it is known that the sweetness decreases with time in an acidic solution, and it may be unsuitable for long-term storage. However, if the storage period is short, the sweetness of aspartame is close to that of sucrose, so it may be used in combination with stevia.

The content of the above high-intensity sweetener is 0.005-0.033% by weight of the carbonated beverage, preferably for improving the low-calorie property and the sweetness of the carbonated beverage and suppressing the "stickiness". Is 0.01% by weight or more. In the present invention, in addition to the above-mentioned sweetener, fructose and / or maltitol may be contained. The content of the fructose is 6% of that of the carbonated drink in order to enhance the low-calorie property and the sweet texture of the carbonated drink. It is preferably not more than 5% by weight, particularly preferably 1 to 5% by weight.
In this case, the calorie origin of the sweetener of the carbonated beverage of the present invention is mainly fructose and / or maltitol. By reducing fructose or maltitol, calorie reduction can be achieved.

Fructose is a low-calorie sweetener because it has a good sweetness and is 1.5 times sweeter than sucrose at low temperatures, but since fructose has the same amount of energy as sucrose, it can be used in the present invention. Content in carbonated drinks is 5% by weight
The following are preferred. Maltitol (hereinafter sometimes abbreviated as MT) is a low-calorie sweetener because it has a good sweetness and has 0.85 times the sweetness of sucrose and half the calories of sucrose. Although it can be said that diarrhea may occur due to large intake, one can of carbonated drink (3
The content in 50 g) is preferably 20 g or less.

In the present invention, sugar alcohols conventionally used in foods such as sorbitol and lactitol, and reductions including dextrin-reduced products and oligosaccharide-reduced products, as long as the low-calorie property is not impaired. It is also possible to use starch decomposition products, glucose, maltose, starch syrup, sugars such as isomerized sugar and / or coupling sugar, palatinose and the like.

In the carbonated drink of the present invention, in addition to the sweetener, various flavors and colorants such as fruit juice may be added.
Examples of flavors and fruit juices include citrus fruits, other flavors extracted from fruits, lemon, lemon lime, citron, ramune, orange, grape, apple and other fruit juices and seeds of plants, rhizomes, bark, leaf flowers or extracts from these. . The type of carbonated drink is arbitrary, and examples thereof include ciders, colas, guarana, ginger ale, tonic water, tea, coffee, and cream soda containing milk or dairy products. If necessary, an acidulant may be used, and specifically, an organic acid such as citric acid, tartaric acid, lactic acid, malic acid, acetic acid, phosphoric acid or L-ascorbic acid is used. Other modifiers such as sodium citrate can be used. The amount of organic acid added varies depending on the flavor and type of fruit juice, but the pH after carbon dioxide degassing is 2.
The amount adjusted to the range of 7 to 3.3 is preferable in terms of flavor. Lemon, orange and the like are particularly preferably in the pH range of 2.8 to 3.0.

For example, specifically describing the amount of citric acid and pH, a carbonated beverage raw material containing fructose (3.0 g), erythritol (2.0 g) and stevia (0.02 g) contains citric acid (0.02 to 0.02).
0.1 g was adjusted to 100 g with carbonated water, the gas pressure was adjusted to 2.2 (kg / cm ² ), the can was opened after filling and sterilization, and the pH was measured. Is as shown in Table 1 below.

[0014]

[Table 1]                                 Table 1   Citric acid weight% 0.02 0.04 0.06 0.08 0.10.   pH 3.25 3.04 2.92 2.84 2.78

The gas pressure in the container of the present invention is a gauge pressure of 1.5 k.
g / cm ² or more and 3.0 kg / cm ² or less, preferably 1.8 kg / cm ² or more and 2.5 kg / cm ² or less. When the gas pressure in the container is less than 1.5 kg / cm ² , the carbonated drink and the flavor are weakly pungent and there is no punch. 3.0 kg
When it exceeds / cm ² , the stimulus due to carbonic acid is much stronger than the sweetness in the oral cavity when eating or drinking, and the palatability is deteriorated.
Also, it is difficult to eat and drink due to strong foaming of carbon dioxide.

As a method for producing a carbonated beverage according to the present invention, a conventional method for producing a carbonated beverage may be used. For example, a sweetener solution is prepared by mixing water and a sweetener, and an acidulant or a flavor is added to this to prepare a mixed sweetener. A fixed amount is poured into a bottle or a can, and then a post-mix method in which carbonated water is filled, and a mixed sweetener solution and water are mixed continuously at a fixed ratio in a quantitative mixer, and then cooled and carbonated. A premix method of absorbing gas can be mentioned. As the sealed container, a two-piece or three-piece metal can or bottle container is used.

[0017]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. The sweetness of various sweeteners is shown in Table 2.

[0018]

[Table 2]                       Table 2 Sweetness of various sweeteners       Sugar sweetness │ Sugar sweetness ───────────────┼──────────────────     Sucrose 1 | Erythritol 0.75     Fructose 1.5 | Aspartame 200     Maltitol 0.85 | Stevia 200 ───────────────┴──────────────────

Examples 1 to 8 and Comparative Examples 1 to 5 2% by weight of lemon juice, 1.5% by weight of lemon flavor and various sweeteners were placed in an aluminum can and adjusted to 100 parts by weight with water, and then carbon dioxide gas was added. Press-fit, can gas pressure 2.0k
Set to g / cm ² and seal with a can seamer (winding machine) to 80
After the temperature of the center of the can reached 70 ° C in warm water of ℃, the mixture was maintained at 70 ° C for 5 minutes for sterilization and then cooled with cold water to produce a carbonated beverage. The sweetness of each Example and Comparative Example was calculated from Table 2 and was the same sweetness of 10, and no consideration was given to the synergistic effect of mixing the sweeteners. Sensory evaluation has long been engaged in food development research 3
It was evaluated by the name panelists. Table 3 shows the sensory evaluation and calories (Kcal / 100 g).

[0020]

[Table 3]

[0021]

[Table 4]

The carbonated drink of the present invention has a low calorie content and a high palatability. Also, calorie control can be performed by adding fructose or maltitol. Examples 1, 7 and 8 have good sweetness and calories of 8 Kcal / 1.
It has a low calorie of 00 g or less, which is preferable. Examples 2-6
Also, the sweetness is good and the calories are 12-18K.
Cal / 100 g, and these are also preferable because they are low in calories.
Comparative Example 1 is based on conventional sucrose and has a sufficient sweetness, but has a high calorie, which is not preferable. Comparative Examples 2 and 3 in which the sweetness is mainly added to Stevia are not preferable because the sweetness remains in the aftertaste. Further, Comparative Example 4 in which erythritol was the main ingredient to impart sweetness was not preferable because it had an astringent taste as an aftertaste. Comparative Example 5, which uses fructose as the main sweetener, has a good sweetness but a high calorie of 27 Kcal / 100 g. Examples 9 to 15 1.6% by weight of lemon juice, 2.2 kg / gas pressure in the can
Table 4 shows the results obtained in the same manner as in Examples 1 to 8 except that the value was set to cm ² .

[0023]

[Table 5]

In Examples 9 to 15, not only can sweet beverages having a good sweetness and zero calories, good "cutting" and light feeling, and "sugar-free" can be displayed, Suitable as a calorie controlled drink. Material description Fructose Mitsubishi Kagaku Foods Co., Ltd. Erythritol Mitsubishi Kagaku Foods Co., Ltd. Crystal Erythritol Maltitol Tokyo Kasei Co., Ltd. 98% reagent purity Lemon juice Tokyo Juice Co., Ltd. Lemon flavor Hasegawa Koryo Co., Ltd. BF-507 Stevia Morita Chemical Co., Ltd. Rebaudio A9-90CT Aspartame Ajinomoto Co., Inc.

[0025]

EFFECTS OF THE INVENTION The carbonated beverage of the present invention has good sweetness and low caries, and has a low or non-calorie content of ½ to ¼ or less of the calories as compared with the conventional carbonated beverages using sucrose. Which is very preferable.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ identification code FI A23L 2/60 A23L 2/00 G WC (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 2/00- 2/68 A23L 1/22-1/236 JSTPlus (JOIS)

Claims (3)

(57) [Claims] 1. A hermetically sealed container containing 1 to 12% by weight of erythritol and 0.005 to 0.033% by weight of a high intensity sweetener and having a gauge gas pressure of 1.5 to 3.0 kg / cm ² . A carbonated drink. 2. Fructose and / or maltitol 6% by weight
The carbonated beverage in a sealed container according to claim 1, which comprises the following: 3. The carbonated beverage in a hermetically sealed container according to claim 1, wherein the high intensity sweetener is stevia or aspartame.