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Carbonated beverage and method of producing carbonated beverage

A carbonated beverage and a manufacturing method technology, applied in the directions of food preparation, application, food science, etc., can solve the problems of strong after-sweetness, weak mellow feeling, and no realization, and achieve the effect of reducing after-sweetness

Inactive Publication Date: 2009-08-05
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] High-intensity sweeteners such as aspartame are excellent materials from a low-calorie point of view, but compared with sugar, aspartame tends to have a strong aftertaste, a weak mellowness, and a weak initial sweetness
Therefore, when eating foods containing high-intensity sweeteners such as aspartame, there are the following disadvantages: 1) strong aftertaste sweetness, 2) weak initial sweetness, 3) lack of full-bodied taste, feeling that the taste is thin, etc. People are looking for technologies that can improve the sweetness quality of high-intensity sweeteners such as aspartame and taste close to sugar by using methods
However, none of them has conducted research on making the taste quality of aspartame close to that of sugar, and in fact, there is no description of the present invention's use of 1) lysine hydrochloride, 2) low-molecular-weight agar, or 3) lysine. Both amino acid hydrochloride and low-molecular-weight agar, and the idea of ​​using aspartame in carbonated drinks
[0009] Regarding the improvement of the taste of aspartame, although studies have been carried out as described above, due to the different evaluation systems and different evaluation indicators, there is no suggestion of a general principled concept. Therefore, the current situation is that although improving aspartame The taste quality of barbeque and the delicacy of granulated sugar have been greatly requested, but in reality it has not been realized

Method used

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  • Carbonated beverage and method of producing carbonated beverage
  • Carbonated beverage and method of producing carbonated beverage
  • Carbonated beverage and method of producing carbonated beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] (embodiment 1) preparation contains the cola carbonated drink of aspartame and lysine hydrochloride

[0048] The mixing composition is shown in Table 1 and Table 2.

[0049] The preparation sequence of cola carbonated beverage is as follows: (1) weigh and mix all raw materials. (2) Only in the sample to which lysine hydrochloride was added to the aspartame product (hereinafter referred to as the APM product), the pH was adjusted to 3.08 (the same value as the APM product) with phosphoric acid. (3) Put 800 g of each sample into the soda water siphon. (4) Cool the soda siphon with ice water for about 1 hour. (5) Inject 8 g of carbon dioxide gas into the siphon of soda water, and close the lid. (6) Chill the soda siphon overnight in the refrigerator. (7) Open the lid of the soda water siphon, dispense about 150g into the can, and carry out canning. The gas internal pressure of the carbonated beverage prepared in this way is 3kgf / cm when measured at 20°C 2 ~4kgf / cm 2...

Embodiment 2

[0071] (embodiment 2) preparation contains the cola carbonated drink of aspartame and low-molecular-weight agar

[0072] The mixing composition is shown in Table 4. Again, the preparation sequence of cola beverage is the same as embodiment 1. Low-molecular-weight agar has the effect of reducing the after-sweetness of aspartame, imparting mellowness, enhancing the first-sweetness, and delicacy close to sugar.

Embodiment 3

[0073] (embodiment 3) preparation contains the cola carbonated drink of aspartame, lysine hydrochloride and low molecular weight agar

[0074] The mixing composition is shown in Table 4. Again, the preparation sequence of cola beverage is the same as embodiment 1. The combination of lysine hydrochloride and low-molecular-weight agar has the effect of reducing the after-sweetness of aspartame, imparting mellowness, enhancing the first-sweetness, and delicacy close to sugar.

[0075] Table 4: Mixture of cola carbonated drinks (sample)

[0076]

[0077] Units in the table (g)

[0078] * 1 Takasago Fragrance Industry Co., Ltd., Coke Base W-6521

[0079] * 2 Takasago Flavor Industry Co., Ltd., Cola Flavor M-80051

[0080] * 3 Ina Food Industry Co., Ltd., Ultra Agar "I-na"

[0081] The average molecular weight of ULTRA agar "イ—ナ" is about 50,000.

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Abstract

The present invention aims to improve intense later sweetness, insufficient fullness of taste and weak early sweetness, which are problems specific to high intensity sweetener-containing carbonated beverages. It has become possible to weaken intense later sweetness, impart fullness of taste and intensify the early sweetness by adding predetermined amount(s) of lysine hydrochloride and / or low molecule agar.

Description

technical field [0001] The present invention relates to carbonated beverages containing high-intensity sweeteners with improved taste, a method for improving the taste of carbonated beverages containing high-intensity sweeteners, and production of carbonated beverages containing high-intensity sweeteners with improved taste method. [0002] In more detail, the present invention relates to improving High-intensity sweeteners such as aspartame have disadvantages in sweetness, such as strong aftertaste, weak mellow taste, and weak pre-sweetness, to produce a high-quality and delicious carbonated drink similar to adding sugar , and the manufacture method of the carbonated beverage. Background technique [0003] Sugar has been widely used as a sweetener since ancient times due to its high-quality sweetness and mellowness. However, due to the recent pursuit of health and low calories, people stay away from granulated sugar that causes obesity and dental caries. Sweeteners have...

Claims

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Application Information

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IPC IPC(8): A23L2/00A23L1/236A23L27/30
Inventor 山本容子山本幸子富山恭行
Owner AJINOMOTO CO INC
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