JP3498502B2 - Carbonated beverage in sealed container - Google Patents
Carbonated beverage in sealed containerInfo
- Publication number
- JP3498502B2 JP3498502B2 JP29381696A JP29381696A JP3498502B2 JP 3498502 B2 JP3498502 B2 JP 3498502B2 JP 29381696 A JP29381696 A JP 29381696A JP 29381696 A JP29381696 A JP 29381696A JP 3498502 B2 JP3498502 B2 JP 3498502B2
- Authority
- JP
- Japan
- Prior art keywords
- sweetness
- carbonated
- calorie
- weight
- carbonated beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は密封容器入り炭酸飲
料に存し、必要に応じマルチトールや果糖を含有する、
特に低カロリーで嗜好性の良好な炭酸飲料に存する。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】[0002]
【従来の技術】炭酸飲料は従来、甘味料として主に蔗糖
や異性化糖などのを用い、これらの糖類水溶液に果汁、
植物の抽出物、乳製品、フレーバーを加え炭酸ガスを圧
入し容器に充填したもので、その爽快な刺激感、あっさ
りした風味とさわやかな清涼感から嗜好性の高い飲料と
して大変好まれる飲料である。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. .
【０００３】炭酸飲料に於いては通常砂糖または、異性
化糖を１０〜１４重量％を含有しており、そのカロリー
が４０〜５６Ｋｃａｌ／１００ｇと高いこともあり、肥
満防止や成人病予防の観点から、特に近年、問題になっ
ている。このため、飲料業界では蔗糖を含まない低カロ
リー（２０Ｋｃａｌ／１００ｇ以下）及びノンカロリー
（５Ｋｃａｌ／１００ｇ以下：いずれも栄養改善法の栄
養表示基準による）を図った食品が多数開発され、既に
市販されているものもある。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】しかし、高甘味度甘味料を用いた例えばア
スパルテーム、ステビアを主体に用いたものは後味に長
く甘味が残存し嗜好的に好ましくない欠点がある。最近
になってエリスリトールやマルチトール等の甘味料の製
造方法が開発され、低カロリー性や非う蝕性を生かして
特徴のある甘味料として販売されてきており、これを種
々の甘味食品へ利用することが試みられている。エリス
リトールは天然にも存在し、カロリーが０という特徴を
有するものであるが、エリスリトール主体で甘味を付与
すると後味に収斂味を感じるなど課題があり、また、価
格は蔗糖の４〜５倍と高いのでエリスリトールを主体と
して甘味を付与する炭酸飲料の提供は困難であり、又実
際的ではなかった。一方、マルチトール主体で、甘味を
付与すると、マルチトールは一定量（２０〜３０ｇ）以
上を食すると下痢を起こし易い欠点があると言われてい
る。[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】[0005]
【発明が解決しようとする課題】本発明は上記した従来
の炭酸飲料の欠点を解消し、味覚、カロリー両面に於い
て優れた炭酸飲料を提供しようとするものである。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】[0006]
【課題を解決するための手段】即ち本発明は、エリスリ
トール１〜１２重量％、高甘味度甘味料を０．００５〜
０．０３３重量％含有する容器内ガス圧がゲージ圧１．
５〜３．０ｋｇ／ｃｍ 2 の炭酸飲料に存する。この炭酸
飲料は低カロリーであり嗜好性に優れたものである。以
下、本発明を詳細に説明する。[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.
【０００７】本発明に於いて用いられるエリスリトール
（以下、ＥＴと略することがある。）は四炭糖の糖アル
コールで、水に溶け、非常に結晶し易く、結晶は美麗で
白色である。その甘味の強さは蔗糖の７５〜８５％であ
り、食すると爽やかな冷感を感じる。エリスリトールの
含有量は、炭酸飲料の低カロリー性、爽やかな食感等を
得るため、及び収斂味を抑えるために炭酸飲料の１〜１
２重量％とする。特に２〜１２重量％が好ましい。本発
明の炭酸飲料は微炭酸飲料のガス圧に比し１．５〜３．
０ｋｇ／ｃｍ2 と高く、刺激味、炭酸味が強くなってい
るので、酸味と甘味のバランスから甘味料を増加した方
が好ましい。しかし、高甘味度甘味料、果糖、マルチト
ール等を増量するとカロリー、味の点から問題を生じる
が、エリスリトールは価格の点から１２％までは加える
ことは可能である。甘味料のすべてをエリスリトールに
すると、これも甘味質に問題がある。例えば、後味に収
歛味を感じるなどである。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.
【０００８】本発明に於いて用いられる高甘味度甘味料
としては、アスパルテーム（以下、ＡＳＰと略すること
がある。）、ステビア（以下、ＳＴＢと略することがあ
る。）の他サッカリン、サッカリンナトリウム、グリチ
ルリチン、アセスルファムカリウム等が挙げられる。中
でもステビアが好ましい。ステビアとしてはステビオサ
イド、レバウデオサイドＡ、α−グリコシルステビオサ
イドが用いられる。アスパルテームもステビアと同様に
もちいることができるが、酸性溶液中では、経日により
甘味が低下することが知られており、長期間保存するも
のには不適な場合がある。しかし、保存期間が短期の場
合はアスパルテームの甘味質は蔗糖に近いことからステ
ビアと併用してもよい。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.
【０００９】上記の高甘味度甘味料の含有量は、炭酸飲
料の低カロリー性及び甘味を向上し、「しつこさ」を抑
制するために炭酸飲料の０．００５〜０．０３３重量
％、好ましくは０．０１重量％以上とする。本発明に於
いては上記甘味料に加えて、果糖及び／又はマルチトー
ルを含有させても良く、その含有量は炭酸飲料の低カロ
リー性及び甘味の質感を充実させるために、炭酸飲料の
６重量％以下、特に１〜５重量％とするのが好ましい。
この場合には本発明の炭酸飲料の甘味料のカロリー由来
は主に果糖及び／又はマルチトールによる。果糖または
マルチトールを低減することで低カロリー化をはかれ
る。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.
【００１０】果糖はその甘味質の良好なこと、また低温
において蔗糖の１．５倍の甘味であることから低カロリ
ー甘味料といえるが、果糖は蔗糖と同量のエネルギーを
有するので本発明の炭酸飲料における含有量は５重量％
以下が好ましい。マルチトール（以下、ＭＴと略するこ
とがある。）はその甘味質の良好なこと、また蔗糖の
０．８５倍の甘味であり蔗糖の１／２のカロリーである
ことから低カロリー甘味料といえるが、大量摂取により
下痢を生ずる場合もあるので、一般に炭酸飲料１缶（３
５０ｇ）における含有量は２０ｇ以下とするのが好まし
い。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.
【００１１】本発明においては、低カロリー性を損なわ
ない範囲であれば、例えばソルビトール、ラクチトール
等のように従来から食品に使用されている糖アルコール
や、デキストリン還元物やオリゴ糖還元物を含む還元澱
粉分解物、ぶどう糖、マルトース、水飴、異性化糖など
の糖類及び／又はカップリングシュガー、パラチノース
などを用いても良い。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.
【００１２】本発明の炭酸飲料においては、甘味料の他
に各種フレーバーや果汁等の着色料を添加しても良い。
フレーバーや果汁としては、柑橘、その他果実からの抽
出フレーバー、レモン、レモンライム、シトロン、ラム
ネ、オレンジ、グレープ、アップル等果汁や植物の種
実、根茎、木皮、葉花またはこれからの抽出物が挙げら
れる。又炭酸飲料の種類としては任意であり、サイダー
類、コーラ類、ガラナ、ジンジャーエール、トニックウ
オータ、紅茶、コーヒ等、乳または乳製品を加えたクリ
ームソーダなどが挙げられる。また、必要に応じて酸味
料を用いても良く、具体的にはクエン酸、酒石酸、乳
酸、りんご酸、酢酸、リン酸、Ｌ−アスコルビン酸など
の有機酸が用いられる。その他調整剤としてクエン酸ナ
トリウム等を用いることができる。有機酸添加量はフレ
ーバ、果汁の種類より異なるが炭酸脱気後のｐＨは２．
７〜３．３の範囲に調整した量が風味上好ましい。レモ
ン、オレンジなどはｐＨ２．８〜３．０の範囲が特に好
ましい。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.
【００１３】例えば具体的にクエン酸量とｐＨを記載す
ると、果糖３．０ｇ、エリスリトール２．０ｇ、ステビ
ア０．０２ｇを含む炭酸飲料原料にクエン酸０．０２〜
０．１ｇを用いこれを炭酸水で１００ｇに調整し、ガス
圧を２．２（ｋｇ／ｃｍ2 ）とし、充填、殺菌後に缶を
開封しｐＨを測定すると、炭酸脱気後の飲料のｐＨは下
記の表１の通りである。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】[0014]
【表１】 表１ クエン酸重量％ ０．０２ ０．０４ ０．０６ ０．０８ ０．１０ ｐＨ ３．２５ ３．０４ ２．９２ ２．８４ ２．７８[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
【００１５】本発明の容器内ガス圧はゲージ圧１．５ｋ
ｇ／ｃｍ2 以上３．０ｋｇ／ｃｍ2以下、好ましくは
１．８ｋｇ／ｃｍ2 以上２．５ｋｇ／ｃｍ2 以下であ
る。容器内ガス圧が１．５ｋｇ／ｃｍ2 未満の場合は炭
酸飲料と風味上刺激味が弱くパンチがない。３．０ｋｇ
／ｃｍ2 を超えると、飲食した際に口腔内における甘味
よりも炭酸による刺激が著しく強いので嗜好性が落ち、
また炭酸ガスの強い発泡で飲食しにくい。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.
【００１６】本発明の炭酸飲料の製造方法としては従来
の炭酸飲料製造方法を用いれば良く、例えば、水と甘味
料を混合して甘味料溶液をつくりこれに酸味料やフレー
バーを加えて調合甘味料液とし、この一定量を瓶または
缶に注入し、次いで炭酸水をみたすポストミックス方式
と、調合甘味料液と水を定量混合機で一定の比率で連続
的に混合したものを冷却し炭酸ガスを吸収させるプレミ
ックス方法が挙げられる。密封容器としては２ピース又
は３ピースの金属缶や瓶容器などを用いる。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】[0017]
【実施例】以下に実施例を示し本発明をさらに具体的に
説明するが、本発明はその要旨を越えない限り、以下の
実施例に限定されるものではない。各種甘味料の甘味度
は表２の通りである。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】[0018]
【表２】 表２ 各種甘味料の甘味度 糖 甘味度 │ 糖 甘味度 ───────────────┼────────────────── 蔗糖 １ │ エリスリトール ０．７５ 果糖 １．５ │ アスパルテーム ２００ マルチトール ０．８５ │ ステビア ２００ ───────────────┴──────────────────[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 ───────────────┴──────────────────
【００１９】実施例１〜８、比較例１〜５
アルミ缶容器にレモン果汁２重量％、レモンフレーバー
１．５重量％及び各種甘味料を入れ水で１００重量部に
調整した後、炭酸ガスを圧入し、缶内ガス圧力２．０ｋ
ｇ／ｃｍ2 に設定し缶シーマ（巻締め機）で密封し８０
℃の温水中で缶中心部温度が７０℃に達した後、５分間
７０℃で維持し殺菌後、冷水で冷却し炭酸飲料を製造し
た。各実施例及び比較例の甘味度は表２から算出し、同
じ甘味度１０であり、甘味料混合による相乗効果は配慮
していない。官能評価は長く食品開発研究に従事した３
名のパネラーで評価した。表３に官能評価及びカロリー
（Ｋｃａｌ／１００ｇ）を示した。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】[0020]
【表３】 [Table 3]
【００２１】[0021]
【表４】 [Table 4]
【００２２】本発明の炭酸飲料は低カロリーで且つ嗜好
性に富んだものである。また、果糖若しくはマルチトー
ルの添加でカロリーコントロールも可能である。実施例
１、７及び８は甘味質良好、カロリーは８Ｋｃａｌ／１
００ｇ以下と低カロリーであり好ましい。実施例２〜６
についても、甘味質良好でありカロリーは１２〜１８Ｋ
ｃａｌ／１００ｇと、これらも低カロリーで好ましい。
比較例１は従来からの蔗糖によるものであり、甘味は十
分であるがカロリーが高く好ましくない。甘味をステビ
ア主体で付与した比較例２及び３は後味に甘味が残存し
好ましくない。またエリスリトール主体で甘味を付与し
た比較例４は後味に収斂味も感じられ好ましくない。果
糖を甘味の主体とした比較例５は、甘味質は良好である
がカロリーは２７Ｋｃａｌ／１００ｇと高くなってしま
う。
実施例９〜１５
レモン果汁１．６重量％、缶内ガス圧力を２．２ｋｇ／
ｃｍ2 に設定した他は実施例１〜８と同様に行った結果
を表４に示した。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】[0023]
【表５】 [Table 5]
【００２４】実施例９〜１５においては甘味質良好で且
つカロリーが０であり、飲料の「切れ」が良くライトな
感覚の飲料を提供出来るだけでなく、「無糖」の表示が
可能となり、カロリーコントロールの飲料として適して
いる。
材料説明
果糖 三菱化学フーズ（株）
エリスリトール 三菱化学フーズ（株） 結晶エリスリトール
マルチトール 東京化成 （株） 試薬純度９８％品
レモン果汁 東京果汁 （株）
レモンフレーバ 長谷川香料（株） ＢＦ−５０７
ステビア 守田化学 （株） レバウデイオ Ａ９−９０ＣＴ
アスパルテーム 味の素 （株）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】[0025]
【発明の効果】本発明の炭酸飲料は甘味良好であり且つ
低う蝕性で、従来の蔗糖を用いた炭酸飲料に比してカロ
リーが１／２〜１／４以下の低カロリー又はノンカロリ
ーであり、大変好ましいものである。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.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ Ａ２３Ｌ 2/60 Ａ２３Ｌ 2/00 Ｇ Ｗ Ｃ (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 2/00 - 2/68 A23L 1/22 - 1/236 ＪＳＴＰｌｕｓ（ＪＯＩＳ)─────────────────────────────────────────────────── ─── 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)
度甘味料０．００５〜０．０３３重量％含有してなる容
器内ガス圧がゲージ圧１．５〜３．０ｋｇ／ｃｍ2 の密
封容器入り炭酸飲料。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.
以下含有してなる請求項１に記載の密封容器入り炭酸飲
料。2. Fructose and / or maltitol 6% by weight
The carbonated beverage in a sealed container according to claim 1, which comprises the following:
テームである請求項１又は２に記載の密封容器入り炭酸
飲料。3. The carbonated beverage in a hermetically sealed container according to claim 1, wherein the high intensity sweetener is stevia or aspartame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29381696A JP3498502B2 (en) | 1996-11-06 | 1996-11-06 | Carbonated beverage in sealed container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29381696A JP3498502B2 (en) | 1996-11-06 | 1996-11-06 | Carbonated beverage in sealed container |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10136953A JPH10136953A (en) | 1998-05-26 |
| JP3498502B2 true JP3498502B2 (en) | 2004-02-16 |
Family
ID=17799530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29381696A Expired - Lifetime JP3498502B2 (en) | 1996-11-06 | 1996-11-06 | Carbonated beverage in sealed container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3498502B2 (en) |
Families Citing this family (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB9811606D0 (en) * | 1998-05-30 | 1998-07-29 | Cerestar Holding Bv | Liquid products containing erythritol |
| EP1364587B1 (en) | 2001-02-27 | 2008-09-03 | San-Ei Gen F.F.I., Inc. | Carbonated drinks |
| US8465786B2 (en) | 2001-04-20 | 2013-06-18 | The Coca-Cola Company | Non caloric frozen carbonated beverage |
| US8227006B2 (en) | 2001-04-27 | 2012-07-24 | Pepsico, Inc. | Use of erythritol and D-tagatose in diet or reduced-calorie beverages and food products |
| RU2334437C2 (en) * | 2001-04-27 | 2008-09-27 | Пепсико, Инк. | Use of erythrite and d-tagatose in dietary drinks and food products or in drinks and food products of low-calorie content |
| PL203979B1 (en) * | 2001-05-01 | 2009-11-30 | Pepsico Inc | Use of erythritol and d-tagatose in zero- or low-calorie beverages and food products |
| US8367137B2 (en) * | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | High-potency sweetener composition with fatty acid and compositions sweetened therewith |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| US8956678B2 (en) * | 2005-11-23 | 2015-02-17 | The Coca-Cola Company | High-potency sweetener composition with preservative and compositions sweetened therewith |
| US8435587B2 (en) | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with long-chain primary aliphatic saturated alcohol and compositions sweetened therewith |
| US8993027B2 (en) * | 2005-11-23 | 2015-03-31 | The Coca-Cola Company | Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses |
| US8435588B2 (en) * | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with an anti-inflammatory agent and compositions sweetened therewith |
| EP2057907B1 (en) * | 2006-08-11 | 2015-04-01 | Ajinomoto Co., Inc. | Carbonated beverage and method of producing carbonated beverage |
| US9101161B2 (en) | 2006-11-02 | 2015-08-11 | The Coca-Cola Company | High-potency sweetener composition with phytoestrogen and compositions sweetened therewith |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| US20080226800A1 (en) * | 2007-03-14 | 2008-09-18 | Concentrate Manufacturing Company Of Ireland | Diet cola beverages |
| US20080292765A1 (en) * | 2007-05-22 | 2008-11-27 | The Coca-Cola Company | Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses |
| US8709521B2 (en) * | 2007-05-22 | 2014-04-29 | The Coca-Cola Company | Sweetener compositions having enhanced sweetness and improved temporal and/or flavor profiles |
| JP5665306B2 (en) * | 2009-11-20 | 2015-02-04 | サントリー食品インターナショナル株式会社 | Carbonated beverage containing high-intensity sweetener |
| JP5806549B2 (en) * | 2011-08-15 | 2015-11-10 | サントリー食品インターナショナル株式会社 | Beverages containing microcrystalline cellulose |
| JP6374639B2 (en) * | 2012-01-19 | 2018-08-15 | サントリーホールディングス株式会社 | High carbon dioxide malt fermented beverage |
| JP7007090B2 (en) * | 2016-12-21 | 2022-02-10 | サントリーホールディングス株式会社 | Carbonated drink containing limonene |
-
1996
- 1996-11-06 JP JP29381696A patent/JP3498502B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| Ｎｅｗ Ｆｏｏｄ Ｉｎｄｕｓｔｒｙ，Ｖｏｌ．３５，Ｎｏ．４（１９９３），ｐ．３８−４５ |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10136953A (en) | 1998-05-26 |
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