CN108271962A - 用于改变味道的成分 - Google Patents
用于改变味道的成分 Download PDFInfo
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- CN108271962A CN108271962A CN201810170901.3A CN201810170901A CN108271962A CN 108271962 A CN108271962 A CN 108271962A CN 201810170901 A CN201810170901 A CN 201810170901A CN 108271962 A CN108271962 A CN 108271962A
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
7‑[4,5‑二羟基‑6‑(羟甲基)‑3‑(3,4,5‑三羟基‑6‑甲基四氢吡喃‑2‑基)氧基四氢吡喃‑2‑基]氧基‑5‑羟基‑2‑(4‑羟基苯基)苯并吡喃‑4‑酮(野漆树苷)作为用于改变味道的成分的用途，用于减少食料或饮料的苦味和/或增加食料或饮料的甜味。
Description
本发明是2014年6月3日申请的发明名称为“用于改变味道的成分”的第201480036907.1号发明专利申请的分案申请。
技术领域
本发明涉及用于改变味道的成分。本发明还涉及该用于改变味道的成分在食料中的用途以及一种包含该用于改变味道的成分的用于改变味道的组合物。
背景技术
糖是人类食物制品中广泛使用的增甜添加剂。糖一般理解为蔗糖，但也包括其他通常使用的高卡路里的增甜添加剂，例如葡萄糖、果糖和高果糖玉米糖浆。常见的进食习惯有显示出过量食用糖的倾向，尽管公知这是对健康有各种不利影响的已知原因，最常见的影响包括龋齿和肥胖。
迄今，已经提出了旨在解决这些问题的各种产品。例如，已经研制出以极低的量递送甜味的人工高强度甜味剂。在已存在于市场的高强度甜味剂中，阿斯巴甜、安赛蜜、甜蜜素、糖精可被称为众所周知的替代品。但是，日益增多的消费者对于天然产品或天然来源产品而不是它们的人工对应物有强烈的需求。因此，非常需要提供一种符合此消费者需求的产品。
在天然产生的甜味剂类别中，越来越多的产品变得可用。例子包括索马甜(thaumatin)、罗汉果甜苷(luo han guo)、布拉齐因(brazzein)、仙茅甜蛋白(curculin)、甘草甜素(glycyrrhizin)和甜菊素(stevia)。
野漆树苷(rhoifolin)是一种发现于香柠檬(citrus bergamia(香柑，bergamot))果汁的化合物。尽我们所知，这种化合物从未被认明为用于增加甜味的用于改变味道的成分。
还希望减少某些食料和饮料的苦味。尽我们所知，野漆树苷从未被认明为用于减少苦味的用于改变味道的成分。
发明内容
因此，根据本发明，提供了7-[4,5-二羟基-6-(羟甲基)-3-(3,4,5-三羟基-6-甲基四氢吡喃-2-基)氧基四氢吡喃-2-基]氧基-5-羟基-2-(4-羟基苯基)苯并吡喃-4-酮作为用于改变味道的成分的用途。
出于本发明的目的，7-[4,5-二羟基-6-(羟甲基)-3-(3,4,5-三羟基-6-甲基四氢吡喃-2-基)氧基四氢吡喃-2-基]氧基-5-羟基-2-(4-羟基苯基)苯并吡喃-4-酮于此还被称为“野漆树苷”。
本发明还提供一种包含有效量的野漆树苷的用于改变味道的组合物。
本发明还提供一种减少或掩蔽食料或饮料的苦味的方法，该方法通过向其中添加野漆树苷来实现。
本发明还提供一种增加食料或饮料的甜味的方法，该方法通过向其中添加野漆树苷来实现。
具体实施方式
在食料或饮料中，野漆树苷可以5～300ppm范围内的量存在。
优选的是，野漆树苷以5～200ppm、更优选5～150ppm、最优选10～100ppm的浓度存在。
野漆树苷是可商购的，并且可购自例如西班牙的Interquim。
野漆树苷可以用在许多希望减少苦味和/或希望增加甜味的产品中。例子包括但不限于：茶、咖啡、果汁和果味饮料、果酱和果冻、花生酱、派、布丁、谷类食物、糖果、冰淇淋、酸奶、烘焙产品，健康护理产品例如牙膏、漱口水、止咳药、止咳糖浆，口香糖，以及代糖。
现在，本发明将要通过参考如下实施例进行描述。所有的量都为重量％，除非另有说明。
实施例
实施例1
野漆树苷在葡萄柚汁中的应用
使用下表所示成分(量为重量％)制备了各种样品。
表1
| 样品 | 葡萄柚汁(1) | 野漆树苷(2) |
| 5 | 99.9 | 0.1 |
| 6 | 99.6 | 0.4 |
| 7 | 99.2 | 0.8 |
| 8 | 98.8 | 1.2 |
| 9 | 98.4 | 1.6 |
| 10 | 98.0 | 2.0 |
| B | 100 | 0 |
(1)Eco+购自法国的Leclerc
(2)来自西班牙的Interquim
将野漆树苷称重添加到足量的丙二醇(PG)中以充分溶化，而后于40℃的水浴中加热30分钟，直至野漆树苷完全溶解。然后将葡萄柚汁与野漆树苷溶液混合，混合物在感官测试前于室温放置1小时。
感官测试按如下方式进行：
要求6位训练过的组员在盲测条件下用5分制强度评级标准对如上制备的各样品的甜味、苦味和风味强度进行评级，其中0分表示没有强度，而5分表示极强。
使用FIZZ统计软件对平均强度得分进行处理用于平均值比较Duncan检验。
结果在下表中给出：
表2
| 样品 | 苦味强度 | 甜味强度 | 风味强度 | 野漆树苷(ppm) |
| B | 4.17 | 2.25 | 3.50 | 0 |
| 5 | 3.83 | 2.42 | 3.67 | 5 |
| 6 | 3.33 | 2.50 | 3.33 | 20 |
| 7 | 3.08 | 2.75 | 3.25 | 40 |
| 8 | 3.08 | 3.17 | 3.08 | 60 |
| 9 | 2.67 | 3.50 | 3.17 | 80 |
| 10 | 2.33 | 4.00 | 3.33 | 100 |
结果表明，野漆树苷的添加减少了苦味并增加了甜味，同时保持风味强度基本不变。
实施例2
野漆树苷在无蔗糖咖啡产品中的应用
使用下表所示成分(量为重量％)制备了各种样品。
表3
| 样品 | 水(1) | 速溶咖啡(2) | 野漆树苷(3) |
| 1 | 99.4 | 0.5 | 0.1 |
| 2 | 99.55 | 0.05 | 0.4 |
| 3 | 98.7 | 0.5 | 0.8 |
| 4 | 98.3 | 0.5 | 1.2 |
| A | 100 | 0 | 0 |
(1)无气矿泉水，来自瑞士的Arkina
(2)可商购的速溶咖啡，购自瑞士的Migros
(3)来自西班牙的Interquim
将野漆树苷称重添加到足量的丙二醇(PG)中以充分溶化，而后于40℃的水浴中加热30分钟，直至野漆树苷完全溶解。将速溶咖啡称重并加入到水中，于室温达到溶解。
混合物在感官测试前于室温放置1小时。
感官测试按如下方式进行：
要求6位训练过的组员在盲测条件下用5分制强度评级标准对如上制备的各样品的甜味、苦味和咖啡味强度进行评级，其中0分表示没有强度，而5分表示极强。
使用FIZZ统计软件对平均强度得分进行处理用于平均值比较Duncan检验。
结果在下表中给出：
表4
| 样品 | 苦味强度 | 甜味强度 | 咖啡味强度 | 野漆树苷(ppm) |
| A | 3.33 | 0.33 | 2.83 | 0 |
| 1 | 3.33 | 0.33 | 2.83 | 5 |
| 2 | 2.58 | 0.67 | 2.92 | 20 |
| 3 | 2.33 | 1.83 | 2.75 | 40 |
| 4 | 2.00 | 2.58 | 2.33 | 60 |
结果表明，对于特定应用，优选存在超过5ppm的野漆树苷。
Claims (7)
1.7-[4,5-二羟基-6-(羟甲基)-3-(3,4,5-三羟基-6-甲基四氢吡喃-2-基)氧基四氢吡喃-2-基]氧基-5-羟基-2-(4-羟基苯基)苯并吡喃-4-酮作为用于改变味道的成分的用途。
2.根据权利要求1的用途，其中味道的改变包括减少苦味。
3.根据权利要求1或权利要求2的用途，其中味道的改变包括增加甜味。
4.根据前述权利要求中任一项的用途，其中该用于改变味道的成分以5～300ppm的量存在。
5.根据权利要求4的用途，其中该用于改变味道的成分以5～100ppm的量存在。
6.一种用于改变味道的组合物，其包含5～100ppm的7-[4,5-二羟基-6-(羟甲基)-3-(3,4,5-三羟基-6-甲基四氢吡喃-2-基)氧基四氢吡喃-2-基]氧基-5-羟基-2-(4-羟基苯基)苯并吡喃-4-酮。
7.一种减少或掩蔽食料或饮料的苦味和/或增加食料或饮料的甜味的方法，该方法通过向其中添加5～100ppm的7-[4,5-二羟基-6-(羟甲基)-3-(3,4,5-三羟基-6-甲基四氢吡喃-2-基)氧基四氢吡喃-2-基]氧基-5-羟基-2-(4-羟基苯基)苯并吡喃-4-酮来实现。
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| CN103997912A (zh) * | 2011-12-06 | 2014-08-20 | 日本水产株式会社 | 味道改善剂以及含有该味道改善剂的食品或饮料 |
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- 2014-06-03 US US14/901,389 patent/US20160165936A1/en not_active Abandoned
- 2014-06-03 MX MX2015016484A patent/MX2015016484A/es unknown
- 2014-06-03 RU RU2017145920A patent/RU2017145920A/ru not_active Application Discontinuation
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| Publication number | Publication date |
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| JP2016526381A (ja) | 2016-09-05 |
| CN105338832B (zh) | 2018-04-20 |
| RU2652131C2 (ru) | 2018-04-25 |
| JP6258482B2 (ja) | 2018-01-10 |
| US20180255812A1 (en) | 2018-09-13 |
| JP2018038427A (ja) | 2018-03-15 |
| US20160165936A1 (en) | 2016-06-16 |
| MX2015016484A (es) | 2016-03-03 |
| RU2016102529A (ru) | 2017-08-01 |
| CN105338832A (zh) | 2016-02-17 |
| RU2017145920A (ru) | 2019-02-19 |
| US20210204578A1 (en) | 2021-07-08 |
| BR112015029862A2 (pt) | 2017-07-25 |
| EP3019033A1 (en) | 2016-05-18 |
| EP3019033B1 (en) | 2017-12-06 |
| JP6570605B2 (ja) | 2019-09-04 |
| US20190045821A1 (en) | 2019-02-14 |
| WO2014206690A1 (en) | 2014-12-31 |
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