CN105899087A

CN105899087A - Glucosylated steviol glycoside as a flavor modifier

Info

Publication number: CN105899087A
Application number: CN201480057789.2A
Authority: CN
Inventors: S·普尔卡亚萨; A·马科斯雅恩
Original assignee: PureCircle USA Inc
Current assignee: PureCircle USA Inc
Priority date: 2013-09-19
Filing date: 2014-09-19
Publication date: 2016-08-24
Also published as: MX2016003540A; EP3046427A4; EP3046427A1; CN115736229A; BR112016006155A2; WO2015042344A1

Abstract

A taste and flavor profile modifying composition is described. The composition includes a blend of glucosylated steviol glycosides and residual steviol glycosides which can modify the intensity of a taste and/or flavor in a food or beverage product.

Description

Glycosylation steviol glycoside as flavor improving agent

Background of invention

Invention field

Present invention relates generally to glycosylation steviol glycoside compositions and preparation method thereof and be used as various food and Taste improving compounds in beverage products and the method for flavor improving agent.The invention still further relates to from Folium Stevlae Rebaudianae (stevia Rebaudiana Bertoni) the glycosylation steviol glycoside component of plant extract and the selectivity group of steviol glycoside molecule The compositions closed, to obtain the optimal sweetness profile in Food & Drink application and flavor improvement.The invention still further relates to steviol Molecule that glucosides is derivative and be derived from the compositions of maltodextrin of starch, to produce at the Food & Drink subtracting sugar or sugar-free adds Product provide the taste and flavor improved characteristics of glycosylation steviol glycoside.

Description of related art

The extract of stevioside plant contains the mixture of different sweet taste diterpene glucosides, and described diterpene glucosides has single Basic ingredient-steviol, difference is the existence of the carbohydrate residue of position C13 and C19.These glucosides are at leaf of Folium Stevlae Rebaudianae Son is accumulated and is constituted the about 10%-20% of gross dry weight.According to the kind of stevioside plant, Stevia rebaudiana (Bertoni) Hemsl extract exists Main steviol glycoside molecule be stevioside, rebaudioside A, dulcoside B, Du Ke glycosides A, Rebaudiodside A D, RB With Rebaudiodside A F.Other submembers are Rebaudiodside A E, steviolbioside and Rubusoside.Nearest research is found that other Steviol glycoside molecule (Ohta etc., 2010；Prakash etc., 2013): Rebaudiodside A G, H, I, J, K, L, M, N and O.

All steviol glycoside molecules all have the sweet taste of high intensity, than sweet 50 to 400 times of sugar.But, except high level Sweet taste beyond, they also have intrinsic bitterness and Radix Glycyrrhizae taste and undesirable aftertaste feature.Some of glucosides are undesirable Taste profile be likely due to cause mixing of other materials present in Stevia rebaudiana (Bertoni) Hemsl extract.

One of major way improving this taste qualities is the enzymatic glycosylation of semipurified steviol glycoside.Known pass through The reaction of the intermolecular transglycosylation of various enzymes, substantially reduces or eliminates undesirable flavor attributes, described instead At once there occurs the attachment (Fig. 1) of new carbohydrate on position C13 and C19 of steviol glycoside.Along with steviol glycoside The increase (such as, from stevioside to rebaudioside A) of glucose unit quantity in molecule, sweetness intensities increases and sweetness profile (taste) improves.But, along with the further increase of glucose unit, relative sweetness is not increased significantly over certain level, As shown in Figure 2.Disclosed data demonstrate the interpolation along with glucose unit, sweet taste quality improving, but do not have clearly or contain Mention that the increase of glucose unit contributes to the reduction of sugariness with storing.

In the present invention, have developed one and prepare glycosylation steviol glycoside and other steviol glycosides a small amount of and Fructus Hordei Germinatus The method of the mixture of magma essence.The method relate to accurately controlling pH, temperature, enzyme source and activity, the quality of Stevia rebaudiana (Bertoni) Hemsl extract, Glucose-donor (measure and originate) and time, with obtain the glycosylation steviol glycoside of different proportion, steviol glycoside molecule and The mixture of maltodextrin.

Summary of the invention

The present invention relates to taste and flavor characteristic improves compositions.Described compositions includes glycosylation steviol glycoside, sweet Steviol glycoside and maltodextrin.In some embodiments, glycosylation steviol glycoside can include multiple glucose unit. Such as, glycosylation steviol glycoside can include three, four, five or more than five glucose units (Fig. 1).

The present invention relates in part to the steviol glycoside molecule containing the Stevia rebaudiana (Bertoni) Hemsl extract being derived from stevioside plant not Composition with the glycosylation steviol glycoside (GSG) of degree of glycosylation.Additionally, the present invention relates in part to have different glycosylation The specific mixture of the GSG component of degree.

The present invention relates in part to the composition of the steviol glycoside comprising stevioside plant.Steviol glycoside is selected from Flos Chrysanthemi Glycosides, rebaudioside A, RB, dulcoside B, Rebaudiodside A D, Rebaudiodside A E, Rebaudiodside A F, Du Ke glycosides A, Flos Chrysanthemi pair Other steviol glycosides found in glucosides, Rubusoside, and stevioside plant, and mixture.Rebaudiodside A generally goes back table State as Reb or reb.

The present invention relates in part to different steviol glycoside (SG) and the specific blend of glycosylation steviol glycoside (GSG) Thing, sends out containing in Rebaudiodside A D, rebaudioside A, RB, stevioside, dulcoside B and stevioside plant for producing Other existing steviol glycosides and the ingredients of a mixture thereof.

The present invention relates in part to different GSG, SG component and is derived from the residual maltodextrin of starch (it is used as Fructus Vitis viniferae Sugar-donor) specific mixture.The source of starch such as, but not limited to, Maninot esculenta crantz., Semen Maydis, Semen Tritici aestivi, Rhizoma Solani tuber osi, Fructus Hordei Vulgaris, Rhizoma Dioscoreae esculentae and Other business and non-commercial carbohydrate source.

The invention still further relates to a kind of mixture from different amounts of Stevia rebaudiana (Bertoni) Hemsl extract and steviol glycoside and prepare different The method of GSG and SG mixture.The type of the processing conditions, Stevia rebaudiana (Bertoni) Hemsl extract and the starch that use and ratio are for preparation combination Thing is crucial, and it will produce the most commensurability and GSG, SG of composition and maltodextrin.

The present invention relates in part to produce the specific mixed of GSG component, selected steviol glycoside (SG) and maltodextrin The method of compound.Described procedure of processing includes:

I) tapioca is dissolved in RO water, and is liquefied by CGT enzyme under the conditions of controlled information processing,

Ii) Stevia rebaudiana (Bertoni) Hemsl extract with 75% to 99% total steviol glycoside content is added in the starch of liquefaction,

Iii) it is 35:65 to 65:35 by starch and Stevia rebaudiana (Bertoni) Hemsl extract ratio optimization,

Iv) CGT enzyme added in mixture and at 60 DEG C, hatch the response time of Len req to obtain there is source From the glycosylation steviol glycoside of the glucose molecule of tapioca,

V), after obtaining GSG and the residual steviol glycoside content of required ratio, reactant mixture is heated to 100 DEG C and continues 15 minutes, to inactivate CGT enzyme, then by processing this enzyme of removing with activated carbon.

Vi) by conventional vacuum evaporimeter by dense for the solution of obtained GSG, residual steviol glycoside and maltodextrin Contracting, and be dried.

The invention still further relates to that there is intense smell and flavour characteristic Foods or drinks product, wherein said Foods or drinks Product includes taste and flavor improvement compositions, and described compositions comprises glycosylation steviol glycoside, selected steviol glycoside And maltodextrin.Various Food & Drink product can be prepared according to the present invention, e.g., but be not limited to, carbonated soft drink, really Juice, milk product, milk beverage, baking goods, cereal products and table top sweeteners.Including taste and the food of flavor improvement compositions Or the taste of beverage products and flavor characteristic can produce than the comparison Foods or drinks not including taste and flavor improvement compositions Product are much better than, and wherein said taste and flavor improvement compositions include glycosylation steviol glycoside, steviol glycoside and maltose The mixture of dextrin.Additionally, include that the mouthfeel of the Foods or drinks product of taste and flavor improvement compositions is relative to not including The mouthfeel of the comparison Foods or drinks product of taste and flavor improvement compositions is improved, and wherein said taste and local flavor change Good compositions includes glycosylation steviol glycoside, selected steviol glycoside and the mixture of maltodextrin.

The invention further relates to strengthen the taste of Foods or drinks product and the method for flavor intensity, including by taste and Flavor improvement compositions is added the step in Foods or drinks product, wherein said taste and flavor improvement compositions to and is included sugar Base steviol glycoside, selected steviol glycoside and the mixture of maltodextrin.

The most rather broadly outline inventive feature and technical advantage so that may be better understood following Detailed Description Of The Invention.Other features of the present invention that form the claims in the present invention theme are described below.Those skilled in the art Will be appreciated that disclosed particular can be easily used as changing or being designed to carry out the identical purpose of the present invention Additive method or the basis of structure.Those skilled in the art it is also recognized that such equivalent constructions is without departing from appended right The spirit and scope of the present invention listed in requirement.From following description be better understood with being considered feature of present invention about it Tissue and the new feature of operational approach, and more purpose and advantage.General introduction and following detailed description before being readily apparent that are to show Example and explanatory, and aim to provide being explained further of the required present invention.

Described compositions can serve as the flavor improving agent of various Foods or drinks product.The non-limiting reality of beverage products Example includes carbonic acid and not fizz, energy drink and powdered soft drinks.The limiting examples of food includes milk product (acid Milk, boruga, local flavor milk, frozen milk prod dessert, including ice cream), bakery and baking mixture (bread, cookies, song Very, muffin, roll and baking mixture), dip and gravy, fruit jam and fruit jelly, gelatin, pudding and stuffing material, soy sauce and other Product based on Semen sojae atricolor, breakfast cereals, condiment and flavoring agent, confectionery and frosting, the fruits and vegetables of processing, sugar substitute and sugar Food product, including chewing gum.

Accompanying drawing is sketched

Including accompanying drawing to provide being further appreciated by of the present invention.Accompanying drawing illustrate embodiment of the present invention and with explanation Book is together for explaining the principle of embodiment of the present invention.

Fig. 1 illustrates the glycosylation step for preparing different glycosylation steviol glycoside molecules from stevioside.Figure 1A Show the single glycosylation of stevioside.Figure 1B shows multiple glycosylation.

Fig. 2 is steviol glycoside and the sugariness of glycosylation steviol glycoside or Seq value under 5% sugar sweetness level (SEV)。

Fig. 3 shows the sweet taste and the impact of flavour characteristic perception that typical beverages applied by degree of glycosylation.

Fig. 4 shows that GSG component is on the sweet taste in beverage application and the impact of bitterness perception.

Detailed Description Of The Invention

Surprisingly, it is found that the glycosylation of the steviol glycoside exceeding a quantity of glucose unit can have Effect ground reduces sugariness.Also it is found that the reduction along with sugariness, glycosylation steviol glycoside (hereinafter referred to " GSG ") can cause Local flavor in the application of various Food & Drink and the change of sugariness feature.

It also have been discovered that local flavor can be affected by the compositions of GSG, steviol glycoside (SG) and maltodextrin Change with sugariness feature.Type and the amount of the steviol glycoside (SG) of GSG bulk of molecule and amount and residual cause difference The local flavor of degree changes.Therefore, although using glycosylation to reduce sugariness, but improve local flavor and change.Local flavor changes and can wrap Include some and flavour characteristic improve (enhancing) and/or some other flavour characteristic reduction (suppression).The mixture of GSG and SG carries Supplied a certain amount of sugariness, but the present invention demonstrate such mixture change the local flavor in the application of various Food & Drink and Sweetness profile.

The present invention relates to a kind of method, wherein prepare particular type and content from tapioca and Stevia rebaudiana (Bertoni) Hemsl extract The mixture of GSG and SG, it comprises total steviol glycoside content of 50% to 100%, have stevioside, Reb A, Reb B, The main steviol glycoside molecule of Reb C and Reb D.Certain types of GSG represents that be derived from steviol glycoside has different sugar The GSG molecule of base degree, obtains the quantity of the Additional glucose unit added to basis steviol glycoside molecule.Residual Flos Chrysanthemi The type of alcohol glucosides represents unreacted residual steviol glycoside, and it can be stevioside, Reb A, Reb B, Reb C, Reb D With Stevia rebaudiana (Bertoni) Hemsl extract present in other steviol glycoside molecules.

The invention still further relates to the particular composition of mixture, wherein different GSG molecules and the type of SG molecule and amount cause Food & Drink application in various degree taste improvement.

From detailed description described below, the advantage of the present invention will be apparent from.It should be understood, however, that describe in detail and specific real Executing example, although representing the preferred embodiments of the invention, but the mode simply by explanation is given, because those skilled in the art Describe in detail the various changes understanding in the spirit and scope of the present invention and change from this.

Compositions can serve as the local flavor in various Food & Drink product and sweetness profile modifying agent.Food & Drink produce The limiting examples of product includes carbonated soft drink, instant beverage, energy drink, iso-osmotic drink, reduced calorie beverage, zero Ka Lu In beverage, sports drink, tea, fruits and vegetables juice, juice beverage, milk beverage, boruga, alcoholic beverage, powder drink, baking Goods, cookie, cookies, baking mixture, corn, confectionery, confection, taffy, chewing gum, milk product, flavored milk, Yoghourt, tune Sour in the mouth milk, cultivate milk, soy sauce and other soybean-based goods, salad dressing, mayonnaise, vinegar, frozen confection, meat products, fish product, Bottled and canned food, table top sweeteners, fruits and vegetables.

It addition, compositions may be used in medicine or pharmaceutical preparation and cosmetics, include but not limited to toothpaste, collutory, Cough syrup, chewable tablet, lozenge, microorganism formulation etc..

Compositions can " in statu quo (as-is) " or be combined with other sweeting agents, sugar alcohol, spice and food composition and be used for eating In product, beverage, medicine and cosmetic applications.

Following example illustrate various embodiments of the present invention.It is readily apparent that listed by the invention is not restricted in embodiment Material, proportioning, condition and program,

Embodiment 1

The preparation of the mixture of steviol glycoside and glycosylation steviol glycoside

The compositions of several mixture containing different GSG and SG components is prepared from Stevia rebaudiana (Bertoni) Hemsl extract and starch.Pass through Raw material is processed by native enzyme, the steviol glycoside extracted from stevioside plant and the starch extracted from Maninot esculenta crantz., produce as follows Listed sample.Glucose unit from starch is transferred to steviol glycoside by enzyme.By using non-GMO (non-genetic modification Organism) fermentation of antibacterial produces the enzyme for promoting this transfer.Specifically, Figure 1A illustrates the list of stevioside molecule One glycosylation (G1).As shown in fig. 1b, this method can produce different steviol glycosides present in Stevia rebaudiana (Bertoni) Hemsl extract The multiple glycosylation (G2, G3 etc.) of (mainly stevioside and rebaudioside A).

The manufacturing step of the mixture of GSG and SG

A) tapioca is dissolved in RO water, and is liquefied by CGT enzyme under the conditions of controlled information processing,

B) Stevia rebaudiana (Bertoni) Hemsl extract with 75% to 99% total steviol glycoside content is added in the starch of liquefaction,

C) it is 35:65 to 65:35 by starch and Stevia rebaudiana (Bertoni) Hemsl extract ratio optimization.For major part sample, this ratio is more Close to the ratio of 50/50,

D) CGT enzyme (cyclomaltodextrin glucanotransferase (CGTASE)) added in mixture and at 60 DEG C, hatch required length The response time of degree, to obtain the glycosylation steviol glycoside with the glucose molecule being derived from tapioca,

E), after obtaining GSG and the residual steviol glycoside content of required ratio, reactant mixture is heated to 100 DEG C 15min, to inactivate CGT enzyme, then by processing this enzyme of removing with activated carbon,

F) by conventional vacuum evaporimeter by dense for the solution of obtained GSG, residual steviol glycoside and maltodextrin Contracting, and be dried.

Table 1

The compositions of the glucityl steviol glycoside & steviol glycoside in flavour compositions

Embodiment 2

The evaluation of the iso-sugariness (iso-sweetness) of the different mixtures of GSG&SG

In order to determine mixture (table 1) concentration being little to any sugariness perception be detected, it is prepared for every kind of mixture Series of samples (concentration range is 40mg/L and 140mg/L) and relative 1% sugar juice test.Test parameter and knot Fruit is listed in table 2&3 respectively.

Table 2

For the method measuring the iso-sugariness of the mixture of 1% sugar juice

Table 3

The sugariness equivalence of 1% sugar equivalent sweetness in water

Mixture	Concentration (mg/L)
		GSG-S	63
GSG-M	80
		GSG-L	120
GSG-RA	82
		GSG-SW	80

Embodiment 3

The evaluation of GSG+SG compositions and the sugariness of selected sweet commercial steviol glycoside sample and comparing to evaluate Flos Chrysanthemi Alcohol glucosides (SG) and the different sugariness of glycosylation steviol glycoside (GSG), as shown in table 4, have selected a series of Folium Stevlae Rebaudianae and derive Sample.In order to evaluate the Folium Stevlae Rebaudianae product of various concentration sugariness in aqueous, bottled water is used to be prepared for various concentration Sugar, stevioside, rebaudioside A (Reb A), Rebaudiodside A D (Reb D), GSG-S (mainly contain and less have 1 or 2 Add the GSG of glucose unit to SG), the aqueous solution of GSG-M and GSG-L.By at room temperature, (70-72) is by surveyor Member evaluates sample.

Table 4

Described appraiser is thought for its taste acuity before being and is qualified and use sweetness intensity equal interval scale to instruct 11 panelists practiced.Use identical panel of expert, repeat twice evaluation so that for each average data Point produces 22 values altogether.Before research is carried out, train described appraiser with sugar juice and use ballot.

Sample is sequentially given appraiser, and uses three position digital codings.The order that sample presents is random, to avoid Present order bias.The time of having a rest of five minutes is provided between samples.There is provided water and the cracker of non-salt adding, to clean taste Feel.

By results of statistical analysis, to produce the standard error value for each solution, and confidence level is 95% Level.By by the sugariness of every kind of test composition compared with the sugariness of several sucrose solutions, estimated every kind of stevia components Sugariness effect (5% Seq) and concentration, as shown in Figure 2.The sweetness equivalent of the stevia components under 5% sucrose level is Commercial relevant.The figure illustrates the glycosylation effect to the SEV of steviol glycoside.Sweet taste improves to Reb A from stevioside, Increase to base molecule (stevioside and Reb A) then as more glucose units start to reduce.

Embodiment 4

The glycosylation effect to the flavor improvement of the beverage without adding sugar

Have developed the water formula of Fructus Mangifera Indicae-passionfruit local flavor, with evaluate different stevia components to the sweet taste of beverage and Flavour characteristic effect.9-10 name group member take part in this sensory testing altogether, and wherein they specify to sugariness relatively Value, the beginning of sugariness, Fructus Mangifera Indicae fruit-like flavour, passionfruit local flavor, acidity, overall taste etc..

Table 5 shows the drink formula without adding sugar of the main Reb A of use, Reb D, GSG-S or GSG-L.Select every Plant composition (Reb A:150ppm；Reb D:165ppm；GSG-S:190ppm；And GSG-L:300ppm), with in each formula There is the steviol of about 50ppm.

Table 5

Fructus Mangifera Indicae-passionfruit flavor beverage (without adding sugar)

Stevia components	Reb A	Reb D	GSG-S	GSG-L
					Water	95.82	95.82	95.82	95.82
SG content	0.015	0.0165	0.019	0.03
					Citric acid	0.078	0.078	0.078	0.078
Sodium citrate	0.056	0.056	0.056	0.056
					Fructus Mangifera Indicae local flavor	0.031	0.031	0.031	0.031
Passionfruit local flavor	0.014	0.014	0.014	0.014

Fig. 3 shows the improvement of local flavor and the sweetness profile caused by glycosylation.Attachment glycosylation sweetness intensities reduce and Sweet taste starts to postpone.Along with the enhancing of glycosylation Fructus Mangifera Indicae local flavor, passionfruit local flavor is suppressed.

Embodiment 5

The effect to the aqueous solution that calorie reduces of the GSG composition of mixture

In order to determine different flavor mixture to sweetening, the effect of the water of acid adding (with citric acid) preparation, shown in table 6 9% sugar juice (pH3.2) and GSG composition prepare sample, and compare relative to 10% sugar juice (pH3.2).

Owing to sweetness intensities can affect the perception of overall taste, local flavor and sweetness profile, main purpose is logical Cross and add a certain amount of every kind of mixture (table 6) causing 1% sugar equivalent sweetness and determine that different flavor mixture is to different tastes The effect of road attribute.Use the flavor attributes of sweetness intensities, bitterness intensity and overall hobby by local flavor from the most preferable to paying no attention to most Think classification.

The group of consumer of 20 members by recruiting in region, Chicago has carried out sensory evaluation.Everyone is for 15 points Sweet taste and bitterness intensity scale are trained.For each sample, have rated sweet taste and bitterness intensity according to 15 point scales.Root Sweet taste and bitterness aftertaste is have rated according to 5 point scales.Overall hobby is have rated according to 9 hedonic scales.Each participant is at one 5 samples of time period build-in test.Between samples except the wait of 2 minutes, use no salt added cracker and water to clean taste Feel.

In forcing classification, group of consumer is found that GSG-S causes the highest sweet perception, uses bigger GSG (GSG M&GSG-L) reduces, as shown in Figure 4.The perception of bitterness is minimum for GSG-S, and GSG-M is the highest.GSG-L's and GSG Combination has the bitterness lower than GSG-M.GSG-S directionality ground in transmitting sweetness intensities more preferably, does not cause notable bitterness.Knot The statistical analysis of fruit shows that the perception of relatively low bitterness has the highest impact to the overall hobby of sample.Sweet taste and bitterness aftertaste ratio Bitterness perception has low impact to the overall hobby of sample.Fig. 4 shows the relative perceptual of sweet taste and bitter notes.

Table 6

For evaluating the different GSG mixture preparation on the impact of taste

The mixture of test	Preparation: the sugar juice+flavor components of 9% acid adding
		GSG-S	+63ppm
GSG-M	+80ppm
		GSG-L	+120ppm
GSG-RA	+82ppm
		Combination GSG-SRL	+21ppm GSG-S+27ppm GSG-RA+40ppm GSG-L

Table 7

Sample classification (the highest by 1, minimum 4) according to sweet taste and bitter notes

Embodiment 6

The effect to the aqueous solution that calorie reduces of GSG and the SG composition of mixture

In order to determine effect and the distribution of residual SG of the flavour composition being derived from different Stevia rebaudiana (Bertoni) Hemsl extract, have selected two Individual GSG sample, GSG-M and GSG-RW.These samples have similar GSG content, but they are from different Stevia rebaudiana (Bertoni) Hemsl extract Prepare.GSG-M prepares from the Stevia rebaudiana (Bertoni) Hemsl extract with high Reb A content, and it mainly contains Reb A as in mixture Residual SG.GSG-S prepares from the Stevia rebaudiana (Bertoni) Hemsl extract with high stevioside content, and therefore mainly contains stevioside conduct Residual SG in mixture.In order to study the impact of difference in residual SG content, it is prepared for listed below two group acid adding and sweetens Water (use citric acid) preparation, and tested by 25 consumer group members.

Present group 1, then group 2 first to every participant.Sampfe order in each group be random and evaluate sweet taste, Bitterness intensity and aftertaste and entirety are liked.Additionally, inquire that the hobby in often group is forced preference by every group member.

Group 1 test sample sweetened with GSG-M and GSG-SW is directionally judged as (respectively p sweeter than 10% sugar juice =0.27 and p=0.15).Bitterness and aftertaste with compare similar.Significant difference is not seen in entirety is liked.Forcing preference In test, group member prefers GSG-SW than comparison (28% is chosen as the 1st) and GSG-M (24% is chosen as the 1st), and (48% is chosen as the 1)。

Group 2 sample sweetened with Reb A and GSG-M or GSG-SW is directionally marked higher on sweetness intensity.GSG-SW Bitterness directionally less than comparison (p=0.6).Significant difference is not seen in aftertaste and overall hobby.

Table 8

The effect of the residual steviol glycoside mixed with GSG is determined with the sample of two kinds of GSG sample tests

Before being understood that describe and particular shown herein be the present invention best mode and The explanation of principle, and those skilled in the art can easily be changed and increase, and without departing from the spirit of the present invention And scope, it should be apparent that the spirit and scope of the present invention are only limited by scope of the following claims.

Claims

1. taste and flavor improvement compositions, it comprises:

A. the glycosylation steviol glycoside of different glycosylation degree；

B. the steviol glycoside molecule remained；With

C. from as the glycosylation residual maltodextrin of the starch of glucose donor.

2. the taste of claim 1 and flavor improvement compositions, wherein glycosylation steviol glycoside contains multiple glucose unit, It can include two, three, four, five or glucose unit more than five.

3. the taste of claim 1 and flavor improvement compositions, wherein the amount of glycosylation steviol glycoside in the range of 50% to 95%, more particularly 65% to 90% butt.

4. the taste of claim 1 and flavor improvement compositions, the steviol glycoside wherein remained contains stevioside, Rebaudiodside A A, dulcoside B, Rebaudiodside A D and be derived from other steviol glycosides of stevioside plant.

5. the taste of claim 1 and flavor improvement compositions, the steviol glycoside content range wherein remained be 1% to 40%, more particularly 4% to 20%, preferably shorter than 15%.

6. the taste of claim 1 and flavor improvement compositions, wherein malto-dextrin contg scope is 1% to 35%, preferably 5% to 25%, more preferably 10 to 20%.

7. the taste of claim 1 and flavor improvement compositions, wherein has 1 or 2 and adds the glucose to steviol glycoside The abundance of the GSG component of the less GSG of unit contributes to reducing bitterness and perfect sweetness profile in Food & Drink application.

8. the taste of claim 1 and flavor improvement compositions, the abundance of the GSG component of the biggest GSG contributes to reducing food With the sweet taste in beverage application and strengthen mouthfeel and perfect sweetness profile.

9. the optimal size of the big GSG in claim 8, wherein has the glucose unit adding the interpolation to steviol glycoside Glycosylation steviol glycoside in the range of 3 to 20 glucose units, more particularly 5 to 15 glucose units.

10. the taste of claim 1 and flavor improvement compositions, wherein as the stevioside of steviol glycoside, the Lai Bao of residual The optimised quantity of enlightening glycosides A and Rebaudiodside A D is in the range of 1% to 15%, and more preferably 3% to 9% butt, to provide excellent taste Feature.

11., for preparing taste and the method for flavor improvement compositions of claim 1, comprise the following steps:

A. steviol glycoside is extracted from the leaf of stevioside plant；With

B. by the glucose unit interpolation from tapioca is turned glycosyl to steviol glycoside to steviol glycoside Effect, to obtain the glycosylation steviol glycoside of specific distribution, the residual steviol glycoside of specific distribution and maltodextrin Combination.

The method of 12. claim 11, wherein carries out transglycosylation and includes using selected from Pul steviol glycoside The enzymatic transglycosylation of the enzyme of enzyme, isomaltase, beta galactosidase, dextrin saccharase and cyclodextrin glucotransferase.Excellent The enzyme of choosing is cyclodextrin glucotransferase (CGT enzyme).

13. have intense smell and flavour characteristic Foods or drinks product, comprise taste and the flavor improvement group of claim 1 Compound.

The Foods or drinks product of 14. claim 13, selected from carbonated soft drink, fruit drink, includes cheese and freezing breast system The dairy products of product, milk beverage are fragrant containing alcoholic beverage, baking goods, the fruits and vegetables goods of processing, gelatin/pudding, confectionery and mouth Sugar, soup, dip, gravy, breakfast cereals, the dessert including nut product and table top sweeteners.

The Foods or drinks product of 15. claim 13, wherein intense smell and flavor characteristic ratio do not include that taste and local flavor change Comparison taste and the flavor characteristic of the comparison Foods or drinks product of good compositions are more intensive.

The Foods or drinks product of 16. claim 13, the mouthfeel of wherein said Foods or drinks product is relative to not including taste The mouthfeel of the comparison Foods or drinks product of road and flavor improvement compositions is improved.

17. taste improving Foods or drinks product and the methods of flavor intensity, including the taste and the local flavor that add claim 1 The step of improved composition.

The method of 18. organoleptic features improving the Foods or drinks product including high fructose syrup, including by the taste of claim 1 The step in described Foods or drinks product is added to flavor improvement compositions.

19. methods preparing Foods or drinks product, comprise the following steps:

A. taste and the flavor improvement compositions of claim 1 are added；With

B. adding the erythritol of reduction amount, the erythritol of wherein said reduction amount is less than not including taste and flavor improvement group The amount of the erythritol in the comparison Foods or drinks product of compound, and wherein said Foods or drinks product has and compares The mouthfeel of the mouthfeel similar of Foods or drinks product.

The method of 20. claim 19, the erythritol of wherein said reduction amount than described compare in Foods or drinks red In the range of low about 20% to 30% weight of amount of moss sugar alcohol.