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Fruit juice beverage having improved quality of taste exhibited by sugar and sweetener

A high-intensity sweetener, fruit juice technology, applied in the field of fruit juice drinks, can solve problems such as obstacles

Pending Publication Date: 2021-07-23
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In addition, although food and beverages that are sweetened by using high-intensity sweeteners such as low-calorie rebaudioside A (Rebaudioside A) instead of natural sugar have been developed, the sweetness exhibited by high-intensity sweeteners has a unique aftertaste, which interferes with providing a good taste sensation

Method used

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  • Fruit juice beverage having improved quality of taste exhibited by sugar and sweetener
  • Fruit juice beverage having improved quality of taste exhibited by sugar and sweetener
  • Fruit juice beverage having improved quality of taste exhibited by sugar and sweetener

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0327] [Example 1] Evaluation of taste quality improvement effect by sodium

[0328] experimental method

[0329] Natural sugar {sucrose (manufactured by Pacific Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.)}, rebaudioside D (RebD) (purity 95% or more), gluconic acid Sodium was dissolved to dilute orange juice (juice rate: 10%, sodium content: 0 (mg / 100ml), energy: 4 (kacl / 100ml), Brix = 1.0), and drink samples were prepared. In addition, the solution to which sodium gluconate was not added was designated as sample 1.

[0330] In addition, the Brix in Table 2 is calculated from the concentration of natural sugar and the Brix from diluted orange juice, the sodium content in the beverage is calculated from the concentration of sodium gluconate, and the energy (kcal / 100ml) is 0 (kcal) based on the energy of RebD and sodium source components / 100ml) to calculate.

[0331] [Table 2]

[0332] Table 2

[0333]

[0334] The sodium-based taste quality impro...

Embodiment 2

[0361] [Example 2] Evaluation of taste quality improvement effects by various high-intensity sweeteners and sodium

Embodiment 2-1

[0362] [Example 2-1] Evaluation of taste quality improvement effect by mogroside V and sodium

[0363] experimental method

[0364] As in Example 1, natural sugar {sucrose (manufactured by Pacific Sugar Co., Ltd.), glucose (manufactured by Showa Sangyo Co., Ltd.)}, high-intensity sweetener {mogroside V (MogV) (more than 95% purity)}, sodium gluconate is dissolved into diluted orange juice (juice rate: 10%, sodium content: 0 (mg / 100ml), energy: 4 (kacl / 100ml), Brix=1.0), Prepare beverage samples. In addition, the solution to which sodium gluconate was not added was used as sample 2 (containing MogV). In addition, the Brix in Table 4-1 is calculated from the concentration of natural sugar and the Brix from diluted orange juice, the sodium content in the beverage is calculated from the concentration of sodium gluconate, and the energy (kcal / 100ml) is calculated as MogV and the energy of sodium-sourced ingredients is 0 (kcal / 100ml) to calculate.

[0365] [Table 4-1]

[0366] ...

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PUM

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Abstract

The present invention pertains to a fruit juice beverage that contains: (a) a natural sugar in an amount corresponding to sweetness intensity X1; (b) a high-sweetness-degree sweetener in an amount corresponding to sweetness intensity X2; and (c) less than 70mg / 100ml of sodium. The high-sweetness-degree sweetener includes at least one high-sweetness-degree sweetener b1 selected from the group consisting of rebaudioside M, rebaudioside D, rebaudioside N, rebaudioside O, rebaudioside E, Momordica grosvenori extract, mogroside V, and thaumatin, and the fruit juice beverage satisfies 0.1<(X1+X2)<=20.

Description

technical field [0001] The present invention relates to a fruit juice drink with improved taste quality presented by sugar and sweetener and a method for producing the fruit juice drink. Background technique [0002] Human beings have five sensory organs, and taste is one of human sensory organs. Taste receptors that sense taste are called taste buds, and they exist in fungiform papillae, contour papillae, and lobular papillae. Among them, fungal papillae exist in a wide range around the front of the tongue, and contour papillae and lobular papillae exist in the deep part of the tongue. within the limited range. Taste buds are aggregates of elongated cells called taste cells and basal cells. Taste cells protrude microcilia towards the tongue surface, and the bottom of the cells form synapses with the taste nerve fibers that invade the taste buds, and the taste we usually feel is transmitted to the brain through the taste nerves as taste information for recognition. T1R2 a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60
CPCA23L2/52A23L2/02A23L2/60A23L27/30
Inventor 朝见阳次大栗弾宏藤江彬子长尾浩二横尾芳明
Owner SUNTORY HLDG LTD
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