Beverage, method for manufacturing a beverage, and method for reducing lingering sweetness.
By adding β-caryophyllene to beverages with sweeteners and linalool oxide, the lingering sweetness and enhanced sweetness intensity are mitigated, addressing the aftertaste issue in sweeteners.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- POKKA SAPPORO FOOD & BEVERAGE
- Filing Date
- 2024-12-26
- Publication Date
- 2026-07-08
Smart Images
Figure 2026113997000001 
Figure 2026113997000002 
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Abstract
Description
Technical Field
[0001] The present invention relates to a beverage with reduced aftertaste of sweetness derived from sweeteners, a method for producing the same, and a method for reducing the aftertaste of sweetness derived from sweeteners.
Background Art
[0002] Generally, sweeteners such as saccharides like sucrose and glucose, high-intensity sweeteners like stevia, aspartame, sucralose, and acesulfame potassium, and sugar alcohols like sorbitol, maltitol, and xylitol are known. These sweeteners, particularly high-intensity sweeteners, have a problem in that a so-called aftertaste of sweetness occurs, where the sweetness persists as an aftertaste.
[0003] Therefore, conventionally, a method for reducing sweetness as described in Patent Document 1 is known. Patent Document 1 discloses a method for reducing the sweetness that persists as an aftertaste by high-intensity sweeteners by combining a high-intensity sweetener such as aspartame with a hesperidin-based compound such as hesperidin.
Prior Art Documents
Patent Documents
[0004]
Patent Document 1
Summary of the Invention
Problems to be Solved by the Invention
[0005] By the way, when a sweetener is used in combination with linalool oxide as a fragrance component, there has been a problem that the aftertaste of sweetness derived from the sweetener is enhanced.
Means for Solving the Problems
[0006] The present invention is based on the finding that when a sweetener and linalool oxide are used in combination, the aftertaste of sweetness derived from the sweetener can be reduced by β-caryophyllene.
[0007] The following describes various methods for solving the above problems. The beverage according to Embodiment 1 contains a sweetener, linalool oxide at a concentration of 1 ppb or more, and β-caryophyllene at a concentration of 3 ppb or more.
[0008] The beverage of embodiment 2 is a beverage containing a sweetener, linalool oxide, and β-caryophyllene, wherein the mass ratio of the β-caryophyllene content to the linalool oxide content in the beverage is 0.2 or more.
[0009] The method for producing the beverage according to embodiment 3 includes a step of blending a sweetener, linalool oxide at a concentration of 1 ppb or more, and β-caryophyllene at a concentration of 3 ppb or more. The method for producing a beverage according to Embodiment 4 is a method for producing a beverage that includes the step of blending a sweetener, linalool oxide, and β-caryophyllene, wherein the mass ratio of the content of β-caryophyllene to the content of linalool oxide in the beverage is 0.2 or more.
[0010] The method for reducing the lingering sweetness derived from sweeteners in embodiment 5 involves adding β-caryophyllene at a concentration of 3 ppb or more to a beverage containing a sweetener and 1 ppb or more of linalool oxide. The method for reducing the lingering sweetness derived from sweeteners according to embodiment 6 is a method for reducing the lingering sweetness derived from sweeteners, which involves adding β-caryophyllene to a beverage containing a sweetener and linalool oxide, wherein the mass ratio of the content of β-caryophyllene to the content of linalool oxide in the beverage is 0.2 or more. [Effects of the Invention]
[0011] According to the present invention, the lingering sweetness derived from the sweetener that occurs when a sweetener and linalool oxide are used together can be reduced. [Modes for carrying out the invention]
[0012] <First Embodiment> The following describes a first embodiment of the beverage of the present invention. The beverage of this embodiment contains a sweetener, linalool oxide at a concentration of 1 ppb or more, and β-caryophyllene at a concentration of 3 ppb or more.
[0013] (sweetener) Specific examples of sweeteners include sugars such as glucose, fructose, maltose, sucrose, trehalose, isomerized sugar, and oligosaccharides; sugar alcohols such as lactitol, maltitol, mannitol, sorbitol, erythritol, and xylitol; and high-intensity sweeteners such as stevia, aspartame, sucralose, acesulfame potassium, saccharin, and licorice. Sweeteners derived from natural materials such as sugar, brown sugar, honey, maple syrup, and agave syrup may also be used. The sweeteners are not limited to these, and various sweeteners applicable to food and beverages can be used. Depending on the purpose, one type of sweetener may be used alone, or two or more types may be used in combination. Among these sweeteners, high-intensity sweeteners can significantly reduce the lingering sweetness derived from the sweetener according to the present invention.
[0014] (Linalool oxide) Linalool oxide is incorporated into beverages for various purposes. For example, it is added as a flavoring agent to impart aromas such as honey, citrus fruits, apricot, blueberry, and other fruits, as well as floral scents. Linalool oxide may be chemically synthesized or, since it is contained in essential oils of natural components such as rhodium oil and fruits, these may also be used.
[0015] The lower limit of the linalool oxide content in the beverage of this embodiment is, for example, 1 ppb or more, 2 ppb or more, or 3 ppb or more. When the linalool oxide content is 1 ppb or more, the lingering sweetness derived from the sweetener is more likely to occur when sweeteners and linalool oxide are used together. Therefore, the effect of reducing the lingering sweetness derived from the sweetener by β-caryophyllene, which will be described later, is more likely to be exhibited. The upper limit of the linalool oxide content in the beverage is set appropriately according to the purpose of the beverage, etc., but for example, it is 1000 ppb or less, 500 ppb or less, 200 ppb or less, 150 ppb or less, 100 ppb or less, or 50 ppb or less.
[0016] (β-caryophyllene) Beta-caryophyllene is added to reduce the lingering sweetness derived from sweeteners that occurs when sweeteners and linalool oxide are used together. Beta-caryophyllene may be chemically synthesized, or it may be used as it is contained in the essential oils of natural ingredients such as clove, hops, basil, lavender, and rosemary.
[0017] The lower limit of the β-caryophyllene content in the beverage of this embodiment is 3 ppb or more, preferably 5 ppb or more, and more preferably 10 ppb or more. When the β-caryophyllene content is 3 ppb or more, the lingering sweetness derived from the sweetener that occurs when sweeteners and linalool oxide are used in combination can be further reduced. The upper limit of the β-caryophyllene content in the beverage is set as appropriate, but is preferably 1000 ppb or less, more preferably 700 ppb or less, even more preferably 500 ppb or less, and particularly preferably 400 ppb or less, 300 ppb or less, and 200 ppb or less. When the linalool oxide content is 1000 ppb or less, the effect of reducing the lingering sweetness derived from the sweetener by β-caryophyllene can be efficiently obtained.
[0018] (others) The beverage of the present embodiment is produced by a process of blending a sweetener, linalool oxide at 1 ppb or more, and β-caryophyllene at 3 ppb or more in water or the like. The order of blending each component is not particularly limited.
[0019] The type of the beverage of the present embodiment is not particularly limited. For example, in addition to various known beverages (beverages containing fruit juice or vegetable juice, soft drinks, mineral beverages, sports drinks, black tea, coffee, carbonated beverages, alcoholic beverages, non-alcoholic beverages, etc.), it can also be applied to jelly-like foods (jelly, agar, jelly-like beverages, etc.). The beverage can appropriately contain, as necessary, gelling agents such as pectin and carrageenan, food additives such as flavors, and oils and fats such as vegetable oils and animal fats within a range that does not inhibit the effects of the present invention. The form of the beverage can be appropriately designed according to the material to be applied. For example, in addition to the liquid form, it may be configured as a solid form such as powder or granules for beverages, or a paste form.
[0020] (Effect of the First Embodiment) The effect of the beverage of the first embodiment will be described. (1-1) In the beverage of the first embodiment, it is configured to contain a sweetener, linalool oxide at 1 ppb or more, and β-caryophyllene at 3 ppb or more. Therefore, it is possible to reduce the aftertaste of the sweetness derived from the sweetener that occurs when the sweetener and linalool oxide are used in combination. In particular, the persistent sweetness as an aftertaste that occurs when a high-intensity sweetener is ingested as the sweetener can be reduced by β-caryophyllene.
[0021] (1-2) When the sweetener and linalool oxide are used in combination, the intensity of the top of the sweetness may be enhanced. By applying β-caryophyllene to the beverage containing the sweetener and linalool oxide, it is possible to appropriately reduce the enhancement of the intensity of the top of the sweetness.
[0022] (Modified Example) Note that the above embodiment may be modified as follows. The above embodiment and the following modified examples can be implemented in combination with each other within a range that is not technically contradictory.
[0023] · As described above, the sweetness aftertaste derived from the sweetener that occurs when the sweetener and linalool oxide are used in combination can be reduced by adding β-caryophyllene. Therefore, it may be configured as a method for reducing the sweetness aftertaste by blending 3 ppb or more of β-caryophyllene into a beverage containing a sweetener and 1 ppb or more of linalool oxide.
[0024] <Second Embodiment> Hereinafter, a second embodiment in which the beverage of the present invention is embodied will be described. Hereinafter, the description will focus on the differences from the first embodiment.
[0025] The beverage of the present embodiment is a beverage containing a sweetener, linalool oxide, and β-caryophyllene, and the mass ratio of the content of β-caryophyllene to the content of linalool oxide in the beverage is defined as a predetermined ratio.
[0026] The mass ratio of the content of β-caryophyllene to the content of linalool oxide in the beverage of the present embodiment is 0.2 or more, preferably 0.5 or more, and more preferably 1 or more. By containing at such a ratio, the sweetness aftertaste derived from the sweetener that occurs when the sweetener and linalool oxide are used in combination can be further reduced. Each component contained in the beverage of the second embodiment is the same as each component described in the first embodiment.
[0027] The beverage of the present embodiment is produced by passing through a step of blending a sweetener, linalool oxide, and β-caryophyllene so that the mass ratio of the content of β-caryophyllene to the content of linalool oxide in the beverage is 0.2 or more. The order of blending each component is not particularly limited. The types of beverages of the present embodiment are the same as those of the beverages of the first embodiment.
[0028] (Effect of the Second Embodiment) The effect of the beverage of the second embodiment will be described. (2-1) The beverage of the second embodiment contains a sweetener, linalool oxide, and β-caryophyllene, and is configured such that the mass ratio of β-caryophyllene content to linalool oxide content in the beverage is 0.2 or more. Therefore, the lingering sweetness derived from the sweetener that occurs when a sweetener and linalool oxide are used together can be reduced. In particular, the lingering sweetness that occurs as an aftertaste when a high-intensity sweetener is ingested can be reduced by β-caryophyllene.
[0029] (2-2) When sweeteners and linalool oxide were used in combination, the intensity of the sweetness peak was sometimes enhanced. By applying β-caryophyllene to beverages containing sweeteners and linalool oxide, the enhancement of the sweetness peak can be moderately reduced.
[0030] (Example of change) The above embodiment may be modified as follows. The above embodiment and the following modifications can be combined and implemented to the extent that they do not contradict each other technically.
[0031] The beverage of the above embodiment can reduce the lingering sweetness derived from the sweetener that occurs when a sweetener and linalool oxide are used together by adding β-caryophyllene. Therefore, a method for reducing the lingering sweetness derived from the sweetener may be configured in which β-caryophyllene is added to a beverage containing a sweetener and linalool oxide, and the mass ratio of the β-caryophyllene content to the linalool oxide content in the beverage is 0.2 or more. [Examples]
[0032] The embodiments described above will be further explained with reference to the following test examples, but the present invention is not limited to these. <Test Example 1: Combined Use Test of Sweetener and Linalool Oxide> We tested whether the combination of sweeteners and linalool oxide enhanced the lingering sweetness and initial sweetness derived from the sweeteners.
[0033] Each reference example beverage was prepared by adding sucralose or acesulfame potassium, citric acid (acidulant), and linalool oxide as sweeteners to water according to the amounts shown in Tables 1 and 2. Each resulting beverage was evaluated to determine whether the lingering sweetness and the initial sweetness intensity were enhanced.
[0034] (Lingering sweetness) For Reference Examples 1-5, the lingering sweetness was scored using a scale of 1 to 5, with Reference Example 1 (which did not contain linalool oxide) being rated as 3 points. The five panelists then scored each example on a scale of 1 to 5, with +1 indicating slightly stronger sweetness, +2 indicating significantly stronger sweetness, -1 indicating slightly weaker sweetness, and -2 indicating significantly weaker sweetness. The average score was calculated for each sample. The results are shown in the "Lingering Sweetness" column of Table 1.
[0035] For Reference Examples 6-10, the lingering sweetness was evaluated using six panelists, with the strength of the lingering sweetness in Reference Example 6 (which did not contain linalool oxide) being assigned a score of 3. The other examples were evaluated in the same manner as described above. The results are shown in the "Lingering Sweetness" column of Table 2.
[0036] (Top level of sweetness) For Reference Examples 1-5, the sweetness level was scored using Reference Example 1 (which does not contain linalool oxide) as the baseline of 3 points. The five panelists then scored each example on a scale of 1-5 points, with slightly stronger being +1, considerably stronger being +2, slightly weaker being -1, and considerably weaker being -2 points. The average score was calculated for each sample. The results are shown in the "Sweetness Level" column of Table 1.
[0037] For Reference Examples 6-10, the sweetness level was determined using Reference Example 6, which did not contain linalool oxide, as the benchmark of 3 points. Six panelists were used to evaluate the sweetness levels, while the others were evaluated in the same manner as described above. The results are shown in the "Sweetness Level" column of Table 2.
[0038] [Table 1]
[0039] [Table 2] As shown in Tables 1 and 2, it was confirmed that the co-administration of linalool oxide with sweeteners enhances the lingering sweetness and the initial intensity of the sweetness derived from the sweeteners.
[0040] <Test Example 2: Combined Test of Sweetener, Linalool Oxide, and β-Caryophyllene> We tested whether β-caryophyllene reduces the lingering sweetness that occurs when sweeteners and linalool oxide are used together, and whether it moderately reduces the enhancement of the initial sweetness intensity.
[0041] Each example of a beverage was prepared by mixing water with sucralose (sweetener), citric acid (acidulant), linalool oxide, and β-caryophyllene according to the amounts shown in Tables 3 and 4. Each resulting beverage was evaluated to see whether the aftertaste of sweetness was reduced or whether the initial intensity of sweetness was moderately reduced. In Tables 3 and 4, "B / A" indicates the mass ratio of the β-caryophyllene (B) content to the linalool oxide (A) content in the beverage.
[0042] (Lingering sweetness) In Examples 1-4 and Comparative Examples 1 and 2, the lingering sweetness was evaluated using Comparative Example 1 as the baseline, while the others were evaluated using the same method as in Reference Examples 1-5 of Test Example 1. The results are shown in the "Lingering Sweetness" column of Table 3.
[0043] For Examples 5-9 and Comparative Example 3, the lingering sweetness was evaluated using Comparative Example 3 as the baseline, while other evaluations were conducted using the same method as in Reference Examples 6-10 of Test Example 1. The results are shown in the "Lingering Sweetness" column of Table 4.
[0044] (Top level of sweetness) In Examples 1-4 and Comparative Examples 1 and 2, the sweetness intensity was evaluated using Comparative Example 1 as the baseline, while the other values were evaluated using the same method as in Reference Examples 1-5 of Test Example 1. The results are shown in the "Sweetness Intensity" column of Table 3.
[0045] In Examples 5-9 and Comparative Example 3, the sweetness intensity was evaluated using Comparative Example 3 as the baseline, while the other values were evaluated using the same method as in Reference Examples 6-10 of Test Example 1. The results are shown in the "Sweetness Intensity" column of Table 4.
[0046] [Table 3]
[0047] [Table 4] As shown in Tables 3 and 4, it was confirmed that β-caryophyllene moderately reduces the increase in the initial sweetness intensity that occurs when sweeteners and linalool oxide are used together. Furthermore, it was confirmed that β-caryophyllene reduces the lingering sweetness that occurs when sweeteners and linalool oxide are used together.
[0048] It was confirmed that β-caryophyllene reduces the lingering sweetness that occurs when sweeteners and linalool oxide are used together, without significantly diminishing the initial intensity of the sweetness.
Claims
1. A beverage containing the sweetener, linalool oxide at a concentration of 1 ppb or more, and β-caryophyllene at a concentration of 3 ppb or more.
2. A beverage containing a sweetener, linalool oxide, and β-caryophyllene, A beverage in which the mass ratio of the β-caryophyllene content to the linalool oxide content in the beverage is 0.2 or more.
3. A method for producing a beverage, comprising the step of adding a sweetener, linalool oxide at a concentration of 1 ppb or more, and β-caryophyllene at a concentration of 3 ppb or more.
4. A method for producing a beverage, comprising the step of blending a sweetener, linalool oxide, and β-caryophyllene, A method for producing a beverage, wherein the mass ratio of the content of β-caryophyllene to the content of linalool oxide in the beverage is 0.2 or more.
5. A method for reducing the lingering sweetness derived from sweeteners, which involves adding 3 ppb or more of β-caryophyllene to a beverage containing a sweetener and 1 ppb or more of linalool oxide.
6. A method for reducing the lingering sweetness derived from sweeteners, comprising adding β-caryophyllene to a beverage containing sweeteners and linalool oxide, A method for reducing the lingering sweetness derived from sweeteners, wherein the mass ratio of the β-caryophyllene content to the linalool oxide content in the beverage is 0.2 or more.