carbonated beverages containing caffeine

A carbonated beverage, caffeine technology, applied in application, food preparation, food science and other directions, can solve problems such as poor refreshing taste and bad taste, and achieve the effect of high liking and inhibiting bitter taste.

Inactive Publication Date: 2015-11-25
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-intensity sweeteners have several to several thousand times the sweetness of sucrose, and can be used for various purposes such as dietary sweeteners (for example, to limit calorie intake in cases of obesity, etc. Blood sugar level rises caused by diseases, etc.), has the characteristics of being a "low-calorie sweetener", but it also has the following disadvantages due to the continuous sweetness: the aftertaste has a bad taste, and the aftertaste has a high-sweetness sweetener Distinct odor, poor aftertaste such as bitterness, lack of texture (also called body, volume, richness of taste), etc.
However, it is known that caffeine is inherently bitter, and its bitterness is particularly pronounced in carbonated beverages (Patent Document 2)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0042] Hereinafter, the present invention will be explained in further detail through examples, but the present invention is not limited to these examples.

[0043]

[0044] In the following example, gingerol and caffeine are quantified by filtering the beverage as a sample with a membrane filter (acetate cellulose filter membrane 0.45 μm made by Japan ADVANTEC) and then injecting it into HPLC. The measurement conditions are as follows.

[0045] (HPLC measurement conditions)

[0046] ·Column: TSK-gelODS-80TsQA (4.6mmφ×150mm, Tosoh Corporation)

[0047] ·Mobile phase: A: water: trifluoroacetic acid = 1000: 0.5

[0048] B: Acetonitrile: Trifluoroacetic acid = 1000: 0.5

[0049] ·Flow rate: 1.0ml / min

[0050] ·Column temperature: 40℃

[0051] ·Gradient conditions:

[0052] Keep A:B=95:5 from the beginning of the analysis to 5 minutes later,

[0053] 5 minutes to 20 minutes A: B=5: 95,

[0054] Keep A:B=5:95 until 20 minutes to 25 minutes,

[0055] From 25 minutes to 26 minutes A: B=95: 5,

[0056...

Embodiment 1

[0064] Example 1: Preparation of carbonated beverage with gingerol (1)

[0065] According to the formula in Table 1, mix with anhydrous citric acid, trisodium citrate, high sweetness sweeteners (sucralose and acesulfame potassium), anhydrous caffeine, add gingerol aqueous solution, and mix with high-pressure carbonated water. Preparation pH3.3 (after degassing) and gas pressure 3.5kg / cm 2 (20℃ converted) non-calorie carbonated beverage. The contents of gingerol in carbonated beverages of the prepared carbonated beverages (No. 1 to No. 4) were 0, 0.5, 1.0, and 2.0 ppm, respectively. After the carbonated beverage was cooled to 5°C, sensory evaluation was conducted by professional judges. The evaluation is based on the following: the intensity of bitterness caused by caffeine and carbonic acid (3 points: strong bitterness and not suitable for drinking, 2 points: slightly bitter but drinkable, 1 point: weak bitterness is felt, 0 point: no bitterness) Refreshing taste and aftertaste...

Embodiment 2

[0071] Example 2. Preparation of carbonated beverage with ginger extract (1)

[0072] As the ginger extract, a fragrance (ginger flavor) prepared by blending a ginger extract obtained by supercritical carbon dioxide extraction was used. The content of gingerol in ginger flavor is 0.1%. Use the following method to prepare a total of 1000mL and a gas pressure of 3.5kg / cm 2 Non-calorie carbonated beverages (converted at 20°C): with 1.5g anhydrous citric acid, 0.5g trisodium citrate, high sweetness sweetener (0.08g sucralose, 0.3g acesulfame potassium), add caffeine 5 After level (0, 50, 150, 300, 600ppm) and ginger flavor 4 level (0, 0.05, 0.10, 0.30%), mix high-pressure carbonated water. And the pH of carbonated drinks is 3.3 (measured after degassing) (sweetness 10.8 degrees). The carbonated beverage was cooled to 5°C, and three professional judges evaluated the intensity of bitterness, the refreshing aftertaste, and the refreshment as a carbonated beverage by evaluation points ...

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Abstract

Carbonated drinks using caffeine that have an appropriate dry feel while maintaining the characteristics of low-calorie drinks and which are suppressed in the bitterness of caffeine. These carbonated drinks contain (A) caffeine and (B) ginger extract in specified amounts.

Description

Technical field [0001] The present invention relates to a low-calorie carbonated beverage containing caffeine. Background technique [0002] Due to the increase in health awareness in recent years, products using high-sweetness sweeteners such as aspartame, stevia, acesulfame K, and sucralose have gradually increased. High-intensity sweeteners have a sweetness of several to several thousand times that of sucrose, and can be used as a sweetener for prescribed diets and other purposes (for example, to restrict calorie intake in the case of obesity, etc., to inhibit diabetes, etc. Increasing blood sugar level caused by diseases, etc.), it has the characteristics of being a "low-calorie sweetener", but it also has the following disadvantages due to the continuous sweetness: the aftertaste is not refreshing and the aftertaste has a high sweetness sweetener Poor aftertaste such as peculiar odor and bitterness, and lack of texture (also referred to as mellowness, volume, and richness o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/00A23L27/00A23L35/00
CPCA23L2/52A23L1/22083A23L2/54A23L27/86
Inventor 高桥瑞穗藤原优矢吹林
Owner SUNTORY HLDG LTD
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