CN113507843A - 包含稀有糖和味道修饰化合物的混合物 - Google Patents
包含稀有糖和味道修饰化合物的混合物 Download PDFInfo
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- CN113507843A CN113507843A CN202080018363.1A CN202080018363A CN113507843A CN 113507843 A CN113507843 A CN 113507843A CN 202080018363 A CN202080018363 A CN 202080018363A CN 113507843 A CN113507843 A CN 113507843A
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- component
- hesperetin
- stevioside
- food
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 76
- 235000000346 sugar Nutrition 0.000 title claims abstract description 76
- 150000008163 sugars Chemical class 0.000 title description 35
- 235000019640 taste Nutrition 0.000 title description 32
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 35
- 235000014633 carbohydrates Nutrition 0.000 claims abstract description 35
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 7
- 235000019202 steviosides Nutrition 0.000 claims description 77
- 235000013305 food Nutrition 0.000 claims description 60
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- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims description 55
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- AIONOLUJZLIMTK-UHFFFAOYSA-N hesperetin Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(O)=CC(O)=C2C(=O)C1 AIONOLUJZLIMTK-UHFFFAOYSA-N 0.000 claims description 44
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Abstract
本发明主要涉及一种包含以下组分或由以下组分组成的混合物:组分a)、b)和c),以及任选地组分d),其中组分a)是至少一种稀有糖,组分b)是至少一种味道修饰化合物,组分c)是至少一种天然甜味化合物,以及组分d)是至少一种天然有热量的甜味碳水化合物和/或至少一种无热量甜味糖醇。
Description
技术领域
本发明主要涉及一种混合物,所述混合物包含以下组分或由以下组分组成:组分a)、b)和c),以及任选地组分d),其中组分a)是至少一种稀有糖,组分b)是至少一种味道修饰化合物,组分c)是至少一种天然甜味化合物,组分d)是至少一种天然有热量的甜味碳水化合物和/或至少一种无热量甜味糖醇。本发明的另一方面涉及一种用于食品或饮料产品的调味组合物、浓缩物和/或中间体,其包含根据本发明的混合物或由根据本发明的混合物组成。包含根据本发明的混合物或由根据本发明的混合物组成的用于食品或饮料产品的调味组合物、浓缩物和/或中间体是本发明的另一方面。再一方面涉及包含根据本发明的调味组合物、浓缩物和/或中间体食品或饮料产品。根据本发明的混合物的用于给予甜味印象和/或加强甜味印象的用途,或根据本发明的用于食品或饮料产品的调味组合物、浓缩物和/或中间体的用于给予甜味印象和/或加强甜味印象的用途是本发明的又一方面。最后一个方面涉及一种稀有糖用于增强根据本发明的混合物、或根据本发明的用于食品或饮料产品的调味组合物、浓缩物和/或中间体、和/或根据本发明的食品或饮料产品的起始甜味强度、总体甜味强度和/或浓郁度的用途。本发明的这些和其它方面及其优选的实施方式将从以下描述和所附权利要求中呈现出来。
背景技术
消费者通常对含有大量高热量的糖,特别是蔗糖(蔗糖sucrose,saccharose)、葡萄糖、果糖或其混合物的食品或嗜好食品有强烈的偏好,这是由于与之相关的令人愉快的甜味和甜味特性所致。另一方面,众所周知的是大量易代谢的碳水化合物会造成血糖水平急剧上升,导致形成脂肪沉积,并最终导致诸如超重、肥胖、胰岛素抵抗、年龄段糖尿病及其并发症的健康问题。另一个特别的加重因素是,上述许多碳水化合物也会对牙齿健康产生不利影响,因为它们会被口腔中特定类型的细菌分解成例如乳酸,并会侵蚀乳牙或恒牙的釉质(龋齿)。
因此,长期以来的一个目标是降低食品或饮料产品中的高热量的糖的含量,并用其他给予甜味的物质部分地或全部取而代之。
甜味剂是没有能量值或能量值很低的物质,其提供甜味,但不具有碳水化合物的热量或其致龋或血糖生成作用。甜味剂在许多甜味产品中已被用作高热量的糖的替代品。例如,《美国饮食协会杂志》(Journal of the American Dietetic Association)2004,104(2),第255-275页中对甜味剂进行了综述。
尽管所谓的增量甜味剂如山梨醇、甘露醇或其他糖醇在某种程度上是优良的甜味剂,也可以在某种程度上取代高热量的糖的其他食品特性,但当一部分人过于频繁地摄入时,这些甜味剂会导致渗透压变化所致的消化问题。
由于其应用浓度低、没有营养,因此高强度的甜味剂适合将甜味引入食品中,然而,由于与高热量的糖相比,特别是与蔗糖、葡萄糖和果糖(例如三氯蔗糖、甜菊糖苷、甜蜜素)相比时不同的时间强度特性(即甜味特性),苦味和/或涩味的回味(例如安赛蜜-K、糖精或其盐类、甜菊糖苷、甜叶菊苷)和/或明显的额外的风味感觉,如“甘草味”(例如甘草酸铵盐)所致通常在味觉方面表现出问题。一些甜味剂不是特别热稳定的(例如索马甜、甜味蛋白、莫奈林),在每种应用中都不稳定(例如阿斯巴甜),并且一些甜味剂具有非常持久的甜味效果(强烈的甜味回味,例如糖精、三氯蔗糖、甜叶菊苷)。
在不使用无营养的甜味剂的情况下,一种可能性是降低食品或饮料产品的高热量的糖的含量,并添加感官上微弱可检测或不可检测且间接或直接增强甜味的物质,如WO2005/041684中所述。然而,WO 2005/041684中所描述的物质明确地是非天然来源的,因此,从毒理学的观点来看,其比天然来源的物质更难评估,特别是如果天然来源的物质出现在食品或嗜好食品中,或者来源于用于生产食品或饮料产品的原料。EP 1 291 342描述了天然来源的此类物质(吡啶甜菜碱);然而,这些物质不会选择性地影响甜味,但会影响其他口味,诸如鲜味或咸味。此外,所公开的物质只有付出巨大努力才能纯化。
一种降低食品或饮料中高热量的糖的含量的不同方法是用较低热量的碳水化合物代替高热量的糖。作为实例,阿洛酮糖(伪果糖的同义词)几乎不含热量,并且产生的热量少于等量蔗糖热量的约5%,但表现出约70%的蔗糖甜味强度。然而,尽管阿洛酮糖是一种天然糖,且其口感和甜味特性与蔗糖非常接近,但仍存在显著差异。阿洛酮糖甜味的开始比蔗糖开始要慢。此外,阿洛酮糖可能会给予食品或饮料产品(一般是不受欢迎的)异味,通常是苦味、外皮味、辛辣味、涩味或不受欢迎的余甜。此外,在某些高浓度应用中,由于成本和消化耐受性,使用阿洛酮糖作为高热量的糖的替代品有一定的局限性。
另一个实例是塔格糖,与果糖相比塔格糖只产生38%的热量,并且可以用作甜味剂(参见WO 2004/073419)。然而,与蔗糖相比,塔格糖的固有甜味要低得多,因此它实际上不能作为唯一的高热量的糖的替代品。
Symrise的国际专利申请WO 2007/014879公开了另一种降低糖含量的方法。根据该方法,由甜味物质所给予的甜味印象被橙皮素增强,从而可以降低糖含量。在甜味物质中,提到了蔗糖、海藻糖和甜叶菊属提取物。此外,举例说明特别是含有蔗糖、0.01%橙皮素和0.1%D-塔格糖的布丁。将这种布丁与类似的布丁比较,后者含有0.02%的橙皮素,而不是0.01%的橙皮素和0.1%的D-塔格糖,且发现其具有类似的甜味和改进的初始甜味。然而,该文件对D-塔格糖是否导致所观察到的甜味印象,以及如果是的话,如何导致了所观察到的甜味印象没有做出说明。此外,该文件未公开含有全部稀有糖、味道修饰化合物、天然甜味化合物和任选地天然有热量的甜味碳水化合物的混合物,例如橙皮素与海藻糖和甜叶菊属提取物二者的组合以及任选地蔗糖。
发明内容
本发明的主要目的是提供一种能够减少高热量的糖的量并给予改进的甜味印象的混合物。特别是,目的是改进甜味印象和口感,并同时减少甜味的余味特性和异味,诸如混合物或含有混合物的产品的苦味回味,同时显示出与含有大量高热量的糖,特别是蔗糖的混合物或产品相同或相似的甜味。
本发明的主要目的通过包含以下组分或由以下组分组成的混合物实现:组分a)、b)和c),以及任选地组分d),其中
-组分a)是至少一种稀有糖,
-组分b)是至少一种选自由羟基黄酮类、二氢查尔酮、二氢异香豆素、羟基木酚素及其混合物组成的组的味道修饰化合物,
-组分c)是至少一种天然甜味化合物,以及
-组分d),如果存在,是至少一种天然有热量的甜味碳水化合物和/或至少一种无热量甜味糖醇。
术语“稀有糖”在其普遍含义中被理解为表示自然界中存在的糖,其量通常被理解为非常小以至于不允许经济孤立。因此,稀有糖通常通过从一种或多种化合物,不是稀有糖,诸如前体发酵或酶转化来产生。如在此所理解的,稀有糖本身(即单独的化合物)还能够给予甜味。也就是说,稀有糖优选地以一定量(例如浓度)存在,其中稀有糖本身的特定味道将是可感知的。稀有糖的甜度可低于蔗糖,诸如为蔗糖甜度的至少0.1倍、至少0.2倍、至少0.3倍或至少0.4倍。
为降低本发明混合物的热量含量,优选的稀有糖在人体中的热量值低于传统糖,诸如特别是蔗糖,例如是人体中蔗糖热量值的0.9倍或更少,更优选地为0.8倍或更少,优选地为0.7倍或更少,更优选地为0.6倍或更少,且最优选地为0.5倍或更少。诸如稀有糖的化合物在人体中的热量值表示人类在摄入时可以从该化合物提取的能量(以卡路里为单位)。通常,被很好地再吸收并易于代谢成葡萄糖的糖提供了大量的能量,因为葡萄糖可以被进一步代谢并用于柠檬酸循环中的能量生产。如果再吸收和/或代谢较低,但甜味印象良好,则可以提供甜味感觉,而无需向身体提供太多能量。
换言之,如在此所理解的,热量值是指特定的(总的)生理热量值,其被定义为在(人)体内各糖的代谢期间被释放的糖(或其它碳水化合物)的热量值。对于示例性糖,已从文献中推导出各自的值,并总结在下表中。
如在此所用,“天然甜味化合物”是天然存在的化合物,其本身能够给予甜味。优选的天然甜味物质比蔗糖甜,诸如基于重量和2%蔗糖水平的甜味比蔗糖甜至少5倍,优选地为至少10倍,更优选地为至少50倍,最优选地为至少100倍。天然甜味化合物可以是非糖类化合物。此外,天然甜味化合物优选地以一定量(例如浓度)存在,其中天然甜味化合物本身的特定味道将是可感知的。
为测试混合物是否包含一定量的天然甜味化合物,其中天然甜味化合物本身的甜味是可感知的,可确定所感兴趣的混合物中包含的天然甜味化合物的浓度,并且可将天然甜味化合物添加到不包含任何可给予甜味的其他化合物的类似混合物中;在溶液的情况下,可以使用空白水溶液。相应的方法可应用于被指定为甜味的其它化合物,诸如天然有热量的甜味碳水化合物。
术语“天然有热量的甜味碳水化合物”表示能够给予甜味的天然存在的碳水化合物。天然有热量的甜味碳水化合物,如果存在,优选地以一定的量(例如浓度)存在,其中该天然有热量的甜味碳水化合物本身的特定味道将是可感知的。术语热量是指将在(人)体内各碳水化合物的代谢过程中被释放的某些碳水化合物的特定总生理热量值。在特定实施方式中,一种或多种天然有热量的甜味碳水化合物具有1.0或更高、1.5或更高、2.0或更高、2.25或更高、2.50或更高、2.75或更高、3.00或更高、3.25或更高、3.50或更高、3.75或更高、4.0或更高的特定总生理热量值(kcal/g)。
术语“无热量甜味糖醇”是指一种还原性碳水化合物,可从自然提取或通过合成或发酵/生物技术方法制备;作为“无热量甜味糖醇”优选的是山梨糖醇、木糖醇、异麦芽酮糖醇、乳糖醇、maltitsorbitol、赤藓糖醇、甘露醇、半乳糖醇,
令人惊讶地发现,包含如在此所定义的组分a)、组分b)和组分c)的混合物与缺少其中一种组分的类似混合物相比,与显著改进的甜味特性有关。特别是,可以实现显著提高的起始甜味强度、总体甜味强度和口感(浓郁度)。在浓郁度效应方面,有益的效果尤其明显。此外,包含组分a)、组分b)和组分c)的所述混合物还具有以下优点,即它为进一步包含组分d)的四组分混合物提供了有益的基础,其实现关于甜味特性的甚至增强的有益效果,包括强调了所期望的效果和抑制了不期望的效果。因此,优良的甜味特性与本发明的混合物相关联。
就本发明而言,组分a)优选地选自由D-(+)-阿洛酮糖、L-(+)-鼠李糖、L-岩藻糖、L-(+)-阿拉伯糖、D-(-)-塔格糖、D-(+)-海藻糖、D-(+)-木糖、D-(+)-阿洛糖、D-(+)-阿卓糖、D-(-)-古洛糖、D-(+)-甘露糖、D-(-)-艾杜糖、D-(+)-塔罗糖、D-(-)-来苏糖、(D)-木酮糖、(D)-核酮糖、D-(-)-赤藓糖、D-(-)-苏阿糖、D-(+)-松三糖、D-(+)-棉子糖及其混合物组成的组。优选的是,组分a)选自由D-(+)-阿洛酮糖、L-(+)-鼠李糖、L-(+)-阿拉伯糖、D-(-)-塔格糖、D-(+)-海藻糖、D-(+)-阿洛糖及其混合物组成的组。
组分c)优选地选自由甜菊醇糖苷、甜菊糖苷、甜菊双糖苷A、甜菊双糖苷B、甜菊糖苷B、甜菊糖苷C、甜叶菊苷A、甜叶菊苷AM、甜叶菊苷B、甜叶菊苷C(杜克苷B)、甜叶菊苷D、甜叶菊苷E、甜叶菊苷E2、甜叶菊苷E3、甜叶菊苷F、甜叶菊苷I、甜叶菊苷H、甜叶菊苷L、甜叶菊苷K、甜叶菊苷KA、甜叶菊苷J、甜叶菊苷N、甜叶菊苷O、甜叶菊苷M、甜叶菊苷X、杜克苷A、甜茶苷、糖基化甜茶苷、suavososides、甜叶菊叶提取物、甜茶叶提取物、甜菊糖苷、糖基化甜菊醇糖苷、糖基化甜菊糖苷、罗汉果苷V、异罗汉果苷、罗汉果苷IV、罗汉果水果提取物、翅子罗汉果、莽那亭及其盐(莽那亭SS、RR、RS、SR)、仙茅甜蛋白、甘草酸及其盐、索马甜、莫内林、马槟榔甜味蛋白、甜味蛋白、甜舌草素、甜舌草提取物、菝葜苷、甜叶菝葜提取物、根皮苷、苹果来源的提取物、垂石松黄酮苷、三裂海棠来源的提取物、白云参苷、欧亚水龙骨甜素、聚宝多苷A、蝶卡苷(pterocaryoside)A、蝶卡苷B、无患子倍半萜苷、糙苏苷I、巴西甘草甜素I、相思子三萜苷A、青钱柳苷I、Balansin A、Balansin B及其组合组成的组。
作为选择,组分c)可选自由甜菊糖苷、甜菊糖苷A、甜菊双糖苷、甜菊双糖苷D、甜茶苷、甜菊双糖苷A、甜菊双糖苷B、甜叶菊苷B、甜菊糖苷、甜叶菊苷G、甜菊糖苷A、甜菊糖苷B、甜菊糖苷C、甜叶菊苷A、甜叶菊苷E、甜叶菊苷E2、甜叶菊苷E4、甜叶菊苷E6、甜叶菊苷E3、甜叶菊苷D、甜叶菊苷/、甜叶菊苷AM、甜叶菊苷D7、甜叶菊苷M、甜叶菊苷M4、甜叶菊苷la、甜叶菊苷lb、甜叶菊苷lc、甜叶菊苷Id、甜叶菊苷le、甜叶菊苷If、甜叶菊苷lg、甜叶菊苷Ih、甜叶菊苷li、甜叶菊苷lj、甜叶菊苷lk、甜叶菊苷11、甜叶菊苷lm、甜叶菊苷In、甜叶菊苷lo、甜叶菊苷lp、甜叶菊苷Iq、甜叶菊苷Ir、甜叶菊苷Is、甜叶菊苷It、甜叶菊苷2a、甜叶菊苷2b、甜叶菊苷2c、甜叶菊苷2d、甜叶菊苷2e、甜叶菊苷2f甜叶菊苷2g、甜叶菊苷2h、甜叶菊苷2i、甜叶菊苷2j、甜叶菊苷2k、甜叶菊苷21、甜叶菊苷2m、甜叶菊苷2n、甜叶菊苷2o、甜叶菊苷2p、甜叶菊苷2q、甜叶菊苷2r、甜叶菊苷2s、SvG7及其组合组成的组。
根据本发明的混合物是优选的,其中组分b)包含以下物质或由以下物质组成:橙皮素、二氢查耳酮橙皮素、柚皮素、根皮素、圣草酚、高圣草酚及其混合物。更优选地,组分b)包含以下物质或由以下物质组成:
-橙皮素或二氢查耳酮橙皮素或根皮素或叶甜素,或
-橙皮素和二氢查耳酮橙皮素,或
-橙皮素和根皮素,或
-橙皮素和叶甜素,或
-二氢查耳酮橙皮素和根皮素,或
-二氢查耳酮橙皮素和叶甜素,或
-根皮素和叶甜素,
-橙皮素和二氢查耳酮橙皮素和根皮素,或
-橙皮素和二氢查耳酮橙皮素和叶甜素,或
-橙皮素和根皮素和叶甜素,或
-二氢查耳酮橙皮素和根皮素和叶甜素,或
-橙皮素和二氢查耳酮橙皮素和根皮素和叶甜素。
在根据本发明的混合物中使用的包含其对映体和盐及其混合物的橙皮素是本领域技术人员已知的,并且例如见述于欧洲专利EP 1 909 599 B1。
在根据本发明的混合物中使用的包含盐及其混合物的二氢查耳酮橙皮素是本领域技术人员已知的,并且例如见述于专利申请WO 2017/186299。
在根据本发明的混合物中使用的包含盐及其混合物的根皮素是本领域技术人员已知的,并且例如见述于欧洲专利EP 1 998 636 B1。
在根据本发明的混合物中使用的包含其对映体和盐及其混合物的圣草酚、高圣草酚是本领域技术人员已知的,并且例如见述于欧洲专利EP 1 258 200 B1。
在根据本发明的混合物中使用的包含其对映体和盐及其混合物的叶甜素是本领域技术人员已知的,并且例如见述于欧洲专利EP 2 298 084 B1。
根据本发明的混合物是优选的,其中组分c)包含以下物质或由以下物质组成:至少一种甜菊醇糖苷,优选甜叶菊苷A、糖化甜菊糖苷、甜茶苷、糖基化甜茶苷、甜茶叶提取物、甜叶菊叶提取物、罗汉果苷、罗汉果或其混合物。
甜叶菊苷A(在此也称为Reb A)是比糖甜200倍的甜菊醇糖苷。
甜菊醇糖苷或甜菊糖苷是可在甜叶菊、Stevia phlebophylla和掌叶覆盆子的叶子中找到的甜菊醇的糖苷类。
甜茶苷存在于中国甜茶树(甜茶)中,与甜叶菊中发现的葡萄糖苷密切相关。糖基化甜茶苷,诸如α-糖基甜茶苷是本领域技术人员已知的,并且例如见述于专利申请WO2015/189346(A1)。
罗汉果苷是在某些植物,诸如葫芦藤的果实、罗汉果中发现的葫芦烷衍生物的糖苷。
根据本发明的混合物是优选的,其中组分d),如果存在,包含至少一种糖或由至少一种糖组成:所述糖选自由蔗糖、果糖、葡萄糖、半乳糖、乳糖、右旋糖、麦芽糖及其混合物组成的组,优选地为蔗糖、D-果糖、D-葡萄糖、D-半乳糖、D-乳糖、D-麦芽糖及其混合物。
根据本发明的特定混合物是通过将在此对于组分a)公开的每种化合物与在此对于组分b)公开的每种化合物和在此对于组分c)公开的每种化合物以及任选地,在此对于组分d)公开的每种化合物排列而获得的。
根据本发明的优选的特定混合物是通过将作为组分a)的D-(+)-阿洛酮糖、L-(+)-鼠李糖、L-(+)-阿拉伯糖、D-(-)-塔格糖、D-(+)-海藻糖、D-(+)-阿洛糖中的每一种与作为组分b)的橙皮素、二氢查耳酮橙皮素、柚皮素、根皮素、圣草酚、高圣草酚中的每一种及其混合物(特别是权利要求3所述的混合物)与作为组分c)的甜菊醇糖苷,优选甜叶菊苷A、糖化甜菊糖苷、甜茶苷、糖基化甜茶苷、甜茶叶提取物、甜叶菊叶提取物、罗汉果苷和罗汉果中的每一种,和任选地作为组分d)的D-(+)-葡萄糖(右旋糖)、D-(-)-果糖、D-蔗糖、D-半乳糖、D-乳糖和D-麦芽糖中的每一种排列而获得的。
根据本发明的混合物是优选的,其中组分a)与组分b)的重量比的范围为100,000:1至10:1,优选范围为20,000:1至100:1且更优选范围为10,000:1至500:1。
根据本发明的混合物也是优选的,其中组分a)与组分c)的重量比的范围为20,000:1至2:1,优选范围为5,000:1至20:1且更优选范围为2,000:1至50:1。
根据本发明的混合物是优选的,其中组分a)与如果存在的组分d)的重量比的范围为10:1至1:200,优选范围为10:1至1:20且更优选范围为5:1至1:10。
根据本发明的混合物也是优选的,其中组分b)与组分c)的重量比的范围为100:1至1:100,优选范围为10:1至1:40且更优选范围为2:1至1:15。
根据本发明的混合物是优选的,该混合物进一步包含组分e),其中组分e)是至少一种选自由除了由组分a)至d)定义的(即,属于组分a)至d)的定义)化合物之外的调味品和/或芳香物质组成的组的物质。
在本发明的上下文中,组分e)优选地包含至少一种选自以下组的物质或由至少一种选自以下组的物质组成:
脂肪族调味物质,尤其是饱和脂肪醇,如乙醇、异丙醇、丁醇、异戊醇、己醇、2-庚醇、辛醇(1/2/3)、癸醇;不饱和脂肪醇,如顺-2戊烯醇、顺-3己烯醇、反-2己烯醇、反-3己烯醇、顺-2辛烯醇、1-辛烯-3-醇、顺-6壬烯-1-醇、反-2、顺-6壬二烯醇;脂肪醛,如饱和脂肪醛(例如乙醛、丙醛、丁醛、异丁醛、戊醛、异戊醛、己醛、3-甲基己醛、辛醛、壬醛);或单不饱和或多不饱和脂肪醛,如2-甲基丁-2-烯醛、反-2-己烯醛、顺-3-己烯醛、顺-4-己烯醛、反-2-辛烯醛、反-2-壬醛、顺-6-壬烯醛、反-2、顺-6-壬二烯醛、反-2-癸烯醛、反-2、反-10-癸二烯醛;脂肪酮,例如饱和酮(例如2-丁酮、2-戊酮、2-庚酮、2-辛酮、2-甲基庚-3-酮、2-癸酮、2-十一酮);不饱和酮(如1-戊烯-3-酮、1-己烯-3-酮、5-甲基-3-己烯酮、3-庚烯-2-酮、1-辛烯-3-酮、2-辛烯-4-酮、3-辛烯-2-酮、3-壬烯-2-酮);脂肪族二酮和脂肪族二酮醇,例如双乙酰、乙酰甲基甲醇、2,3-己二酮;脂肪酸,例如直链饱和酸,如乙酸、丙酸、丁酸、异丁酸、戊酸、庚酸、辛酸、癸酸;支链饱和酸,如2-甲基庚酸,4-乙基辛酸;以及不饱和酸,如2-丁烯酸、2-戊烯酸、4-戊烯酸、2-甲基戊烯酸、反-3-己烯酸、顺-3-己烯酸、3-辛烯酸、亚油酸);脂肪族酯,如饱和酯,例如乙酸甲酯、丁酸甲酯、2-甲基丁酸甲酯、己酸甲酯、乙酸乙酯、丁酸乙酯、2-甲基丁酸乙酯、3-甲基丁酸乙酯、己酸乙酯、癸酸乙酯、乙酸异丙酯、乙酸异丁酯、戊酸异丁酯、乙酸异戊酯、丁酸异戊酯、异戊酸异戊酯,乙酸己酯、己酸己酯、乙酸3-辛酯以及不饱和酯,如2-己烯酸甲酯、己酸烯丙酯、顺-乙酸-3-己烯酯、顺-丁酸-3己烯酯;脂肪族硫醇和二硫醇(例如丙硫醇、烯丙硫醇、1-甲氧基-3-甲基丁烷-3-硫醇、二甲基硫醚、二甲基三硫醚、二丙基硫醚、二烯丙基三硫醚;其他脂肪族硫化合物,如2-巯基-3-丁醇、甲基硫代丙醛、3-巯基-戊酮、4-甲氧基-2-甲基-2-巯基丁酮、硫代丁酸甲酯、硫代丁酸甲酯、3-甲基硫代丙酸甲酯;脂肪族氮化合物,如丁胺、三甲胺、异硫氰酸烯丙酯、异硫氰酸异丙酯;脂环族化合物,如脂环酮,例如顺式茉莉酮、异佛尔酮、4-氧代异佛尔酮;脂环族酯,如茉莉酸甲酯、二氢茉莉酮酸甲酯;萜烯,例如萜烯醇,如芳樟醇、香茅醇、香叶醇、橙花醇、α-松油醇、薄荷醇、8-对-薄荷烯-1,2-二醇、小茴香醇、冰片、橙花叔醇、去氢芳樟醇;萜烯醛,如香叶醛、橙花醛、香茅醛、β-甜橙醛;萜烯酮,如α-紫罗兰酮、(D)-香芹酮、(L)-香芹酮、诺卡酮、胡椒酮、薄荷酮、α-大马酮、β-大马酮、大马烯酮;萜烯酯,如乙酸芳樟酯、乙酸香叶酯、乙酸香茅酯、乙酸香芹酯、乙酸小茴香酯;萜烯硫化合物,4-薄荷-8-硫醇-3-酮,硫代香叶醇,对薄荷-1-烯-8-硫醇,巯基对薄荷-3-酮;萜烯碳氢化合物,如D-柠檬烯、L-柠檬烯、α-蒎烯、β-蒎烯、罗勒烯、α-松油烯、γ-松油烯、β-没药烯、瓦伦烯;萜烯氧化物,如1,8-桉叶素、玫瑰醚、薄荷内酯、薄荷呋喃;芳香化合物,例如芳香醇,如苯甲醇、肉桂醇、2-苯基醇;芳香醛,如苯甲醛、肉桂醛、5-甲基-2-苯基己烯醛、水杨醛、4-羟基苯甲醛、仙客来醛、2-苯基-2-丁烯醛;芳香酸,如2-苯基乙酸、肉桂酸;芳香酯,如乙酸苄酯、水杨酸苄酯、乙酸茴香酯、乙酸苯甲酯、苯甲酸甲酯、水杨酸甲酯、肉桂酸甲酯;芳香酚,如苯酚、邻甲酚、对甲酚、2,3-二甲基苯基、2-乙基苯酚、2,3,5-三甲基苯酚、4-乙烯基苯酚、愈创木酚、4-乙烯基愈创木酚、丁香酚、百里香酚、香芹酚;芳香族硫化合物,如苯硫酚、二苯二硫醚;芳香族氮化合物,如邻氨基苯甲酸甲酯、N-甲基邻氨基苯甲酸甲酯;芳香醚,如香草醛、乙基香草醛、茴香醇;芳香氧化物,如胡椒醛、二苯醚;芳香族内酯,如香豆素、二氢香豆素;杂环化合物,例如杂环内酯,例如γ-丁内酯、γ-壬内酯、γ-癸内酯、δ-癸内酯、茉莉内酯、δ-十二内酯、黄葵内酯;杂环呋喃,如糠醇、糠醛、2-乙酰基呋喃、茶螺烷、2-甲基四氢呋喃-3-酮、糠硫醇、2-甲基3-呋喃硫醇、2-甲基3-四氢呋喃硫醇、二糠硫醚、二糠二硫化物;杂环吡喃,如麦芽酚、乙基麦芽酚、玫瑰醚、麦芽酚异丁酸酯;杂环吡咯,如吲哚、2-乙酰吡咯、吡咯烷;杂环吡咯,如2-甲基吡嗪、2,3-二甲基吡嗪、2-甲基3-乙基吡嗪、三甲基吡嗪、2-乙酰吡嗪、2-甲氧基3-甲基吡嗪、2-甲氧基3-乙基吡嗪、2-甲氧基3-异丁基吡嗪、2-乙基3-甲硫基吡嗪;杂环噻唑,如噻唑、2-甲基噻唑、4-甲基5-乙烯基噻唑、2-异丁基噻唑、2-乙酰基噻唑,
调味原料和调味制剂,例如,来自以下原料的精油、浸膏、净油、提取物或酊剂:柑橘类(如柠檬、酸橙、柑桔、香柠檬、柚子、苦橙、果皮或精油);草药类(莳萝、欧芹、孜然芹、迷迭香、鼠尾草、快乐鼠尾草、罗勒、龙蒿、百里香、牛至、香薄荷、牛膝草、多香果、肉豆蔻干皮、肉豆蔻、丁香叶、丁香苞、香菜、肉桂叶、肉桂皮、桂皮、小豆蔻、生姜、高良姜、姜黄粉、芫荽子、芫荽叶、胡芦巴、杜松子、苦艾、月桂叶、桉树、白胡椒、青椒、白胡椒、胡萝卜子、芹实、欧当归叶、熏渠、洋葱、韭葱、大蒜、芥末、辣根、辣椒、红辣椒、海苔、缬草油、冷杉、绿薄荷、薄荷、鹿蹄草、布枯叶、黑醋栗芽苞、茴香、八角、莲雾、荜拨、印蒿、香菖根、含羞草、金合欢、紫兰叶、芳樟叶、茉莉、依兰、卡南加、桂花、当归、快乐鼠尾草、秋葵子、摘葎草花、甘菊、薰衣草、玫瑰、天竺葵、香茅、玫瑰草油、山鸡椒、香茅草、万寿菊、橙花油、橙叶、mate、康乃克油、咖啡、可乐果、可可、绿茶、红茶、白茶、龙胆根、妥鲁香油、安息香树脂、秘鲁香脂、西印度苦香树、白松香、岩兰草、劳丹脂、广藿香、檀香木、雪松、愈创木、橡木、massoi bark、香草豆荚、零陵香豆、及其浓缩部分,
浓缩果汁,如橙汁、柠檬汁、草莓汁、樱桃汁,或百香果浓缩汁,来自以下原料水相物和回收物,所述原料为例如柑橘类(柠檬、酸橙、橙子、柑桔、柚子)、苹果、梨、木瓜、枇杷、红色浆果(覆盆子、草莓、蓝莓、黑莓、Amellanchia(六月李)、野玫瑰果、蔓越橘、李子、西梅、红黑醋栗等),黄色水果(桃子、杏、油桃、香蕉等),热带水果(芒果、百香果、菠萝、荔枝等),蔬菜(例如黄瓜、番茄)以及香料(如生姜),
苯乙酮、己酸烯丙酯、α-紫罗兰酮、β-紫罗兰酮、茴香醛、乙酸茴香酯、甲酸茴香酯、苯甲醛、苯并噻唑、乙酸苄酯、苯甲醇、苯甲酸苄酯、β-紫罗兰酮、丁酸丁酯、己酸丁酯、丁烯基苯酞、香芹酮、莰烯、石竹烯、桉油酚、乙酸肉桂酯、柠檬醛、香茅醇、香茅醛、醋酸香茅酯、乙酸环己酯、伞花烃、大马酮、癸内酯、二氢香豆素、邻甲氨基苯甲酸甲酯、十二内酯、乙酸乙氧乙酯、乙基丁酸、丁酸乙酯、癸酸乙酯、己酸乙酯、巴豆酸乙酯、乙基呋喃酮、乙基愈创木酚、异丁酸乙酯、异戊酸乙酯、乳酸乙酯、甲基丁酸乙酯、丙酸乙酯、桉树脑、丁香油酚、庚酸乙酯、4-(对羟基苯基)-2-丁酮、γ-癸内酯、香叶醇、乙酸香叶酯、乙酸香叶酯、柚子醛、二氢茉莉酮酸基质(例如)、胡椒醛、2-庚酮、3-庚酮、4-庚酮、反-2-庚烯醛、顺-4-庚烯醛、反-2-己烯醛、顺-3-己烯醇、反-2-己烯酸、反-3-己烯酸、乙酸顺-2-己烯酯、乙酸顺-3-己烯酯、己酸顺-3-己烯酯、己酸反-2-己烯酯、甲酸顺-3-己烯酯、乙酸顺-2-己酯、乙酸顺-3-己酯、乙酸反-2-己酯、甲酸顺-3-己酯、对羟基苄基丙酮、异戊醇、异戊酸异戊酯、丁酸异丁酯、异丁醛、异丁香油酚甲醚、异丙基甲基噻唑、月桂酸、乙酰丙酸、芳樟醇、芳樟醇氧化物、乙酸芳樟酯、薄荷醇、薄荷呋喃、邻胺基苯甲酸甲酯、甲基丁醇、甲基丁酸、乙酸2-甲基丁酯、己酸甲酯、肉桂酸甲酯、5-甲基糠醛、3,2,2-甲基环戊烯酮、6,5,2-甲基庚酮、二氢茉莉酮酸甲酯、茉莉酸甲酯、丁酸2-甲基甲酯、2-甲基-2-戊烯酸、硫代丁酸甲酯、3,1-甲硫基己醇、乙酸3-甲硫基己酯、橙花醇、橙花醇乙酸酯、反,式-2,4-壬二烯醛、2,4-壬二烯醇、2,6-壬二烯醇、2,4-壬二烯醇、诺卡酮、δ-辛内酯、γ-辛内酯、2-辛醇、3-辛醇、1,3-辛烯醇、乙酸1-辛酯、乙酸3-辛酯、棕榈酸、仲醛、水芹烯、乙酰基丙酮、乙酸苯乙酯、苯基乙醇、异戊酸苯乙酯、胡椒醛、丙醛、丁酸丙酯、蒲勒酮、胡薄荷醇、甜橙醛、硫噻唑、萜品烯、萜品醇、萜品油烯、8,3-硫代薄荷酮、4,4,2-甲硫基戊酮、百里酚、δ-十一内酯、γ-十一内酯、瓦伦烯、戊酸、香兰素、乙偶姻、乙基香兰素、异丁酸乙基香兰酯(=3-乙氧基-4-异丁酰氧基苯甲醛)、2,5-二甲基-4-羟基-3(2H)-呋喃酮及其衍生物(在此优选酱油酮(=2-乙基-4-羟基-5-甲基-3(2H)-呋喃酮)、呋喃酮(=2-乙基-5-甲基-4-羟基-3(2H)-呋喃酮和5-乙基-2-甲基-4-羟基-3(2H)-呋喃酮)、麦芽酚和麦芽酚衍生物(在此优选乙基麦芽酚)、香豆素和香豆素衍生物、γ-内酯(在此优选γ-十一内酯、γ-壬内酯、γ-癸内酯)、δ-内酯(在此优选4-甲基δ癸内酯、二氢戊基吡喃、δ癸内酯、晚香玉种内酯)、山梨酸甲酯、二香兰素、4-羟基-2(或5)-乙基-5(或2)-甲基-3(2H)呋喃酮、2-羟基-3-甲基-2-环戊烯酮、3-羟基-4,5-二甲基-2(5H)-呋喃酮、乙酸异戊酯、丁酸乙酯、丁酸正丁酯、丁酸异戊酯、3-甲基-丁酸乙酯、正己酸乙酯、正己酸烯丙基酯、正己酸正丁酯、正辛酸乙酯、3-甲基-3-苯基甘氨酸乙酯、2-反-4-顺-癸二烯酸乙酯、4-(对羟基苯基)-2-丁酮、1,1-二甲氧基-2,2,5-三甲基-4-己烷、2,6-二甲基-5-庚烯-1-醛和苯乙醛、2-甲基-3-(甲硫基)呋喃、2-甲基-3-呋喃硫醇、二(2-甲基-3-呋喃基)二硫化物、糠硫醇、甲硫基丙醛、2-乙酰基-2-噻唑啉、3-巯基-2-戊酮、2,5-二甲基-3-呋喃硫醇、2,4,5-三甲基噻唑、2-乙酰噻唑、2,4-二甲基-5-乙基噻唑、2-乙酰基-1-吡咯啉、2-甲基-3-乙基吡嗪、2-乙基-3,5-二甲基吡嗪、2-乙基-3,6-二甲基吡嗪、2,3-二乙基-5-甲基吡嗪、3-异丙基-2-甲氧基吡嗪、3-异丁基-2-甲氧基吡嗪、2-乙酰吡嗪、2-戊基吡啶、(E,E)-2,4-癸二烯醛、(E,E)-2,4-壬二烯醛、(E)-2-辛烯醛、(E)-2-壬烯醛、2-十一碳烯醛、12-甲基十三醛、1-戊烯-3-酮、4-羟基-2,5-二甲基-3(2H)-呋喃酮、愈疮木酚、3-羟基-4,5-二甲基-2(5H)-呋喃酮、3-羟基-4-甲基-5-乙基-2(5H)-呋喃酮、肉桂醛、肉桂醇、水杨酸甲酯、异蒲勒醇和(此处未明确说明)这些物质的立体异构体、对映体、位置异构体、非对映体、顺式/反式异构体或差向异构体。
在一些实施方式中,所述混合物不含或基本不含单宁或鞣质。
如果上述组中的物质属于组分a)至d)中的一组,则根据定义,该物质应属于组分e)的组,而不属于组分a)至d)中的任何一组。
在一个实施方式中,根据本发明的混合物是液体,例如糖浆。在另一实施方式中,根据本发明的混合物是固体,例如喷雾干燥的。根据本发明的混合物可包含一种或多种载体,其中所述载体可为固体或液体(在25℃和1013mbar下)。作为载体,可以使用单个物质或物质混合物。
根据本发明的优选的(优选喷干的)混合物中的有利固体载体是二氧化硅(硅酸、硅胶)、碳水化合物(糖除外)和/或碳水化合物聚合物(多糖)、环糊精、面粉如米粉(根据WO2018/219465)、淀粉、降解淀粉(水解淀粉)、化学或物理改性淀粉、改性纤维素、阿拉伯胶、茄替胶、黄芩胶、卡拉亚胶、卡拉胶、瓜尔豆胚粉、刺槐豆胶、海藻酸盐、果胶、菊粉或黄原胶。优选的水解淀粉产品是麦芽糊精和糊精。
优选的固体载体是二氧化硅、面粉、阿拉伯胶和麦芽糊精,其中优选DE值在5至20范围内的麦芽糊精。哪种植物最初提供淀粉来生产所述淀粉水解物并不重要。所述淀粉的分解程度通常用特征值“葡萄糖当量”(DE)来表示,该值可以在长链葡萄糖聚合物的极限值0和纯葡萄糖的极限值100之间变化。基于玉米的淀粉是合适的且容易获得的,来自木薯粉、大米、小麦或土豆的淀粉也是如此。所述载体也可以同时用作防结块剂,如在二氧化硅的情况下。这些载体的优点是它们完全或基本上没有味道。这样,所述载体的添加不影响现有的感官特性,特别是由根据本发明的混合物的组分a)至c)和任选地d)和/或e)所给予的香气和味道特性。
优选的液体载体是水、乙醇、异丙醇、甘油、1,2-丙二醇、1,3-丙醇、二醋精、三醋精及其混合物。其他合适的液体载体也可基于来自不同天然碳水化合物和/或(部分)水解淀粉的人工或天然衍生的糖浆,例如高果糖玉米糖浆、蜂蜜、龙舌兰糖浆、高果糖苹果糖浆、高果糖梨糖浆、天然或水解甜菜糖浆、枫叶糖浆、枣糖浆。其他合适的载体是甘油三酯,优选液体甘油三酯,例如植物油。优选地为具有相同或不同的C6至C10脂肪酸基团的甘油三酯(MCT,中链甘油三酯),因为这些甘油三酯基本上也是无味的。
根据本发明的混合物可用于食品或饮料产品中以替代类似食品或饮料产品的高热量的糖含量的一部分。在这种情况下,根据本发明的不含组分d)的混合物可用作将降低高热量的糖含量的食品或饮料产品的一种稀释剂。根据本发明的混合物也可用作调味组合物、浓缩物和/或中间体,其已包含所有甜味给予组分且优选地还包含所有或大部分风味给予组分。在这种情况下,根据本发明的混合物可以包含组分d)和/或组分e),并且可以用水或牛奶等填充以提供最终的食品或饮料产品。
因此,本发明的另一方面涉及一种用于食品或饮料产品的包含根据本发明的混合物或由根据本发明的混合物组成的调味组合物、浓缩物和/或中间体。另一方面涉及包含根据本发明的调味组合物、浓缩物和/或中间体或根据本发明的混合物的食品或饮料产品。
本发明上下文中的食品或饮料产品例如是烘焙产品(例如面包、饼干、蛋糕、其他烘焙食品)、糖果(例如巧克力、巧克力棒产品、其他棒产品、果胶、软硬太妃糖、口香糖)、酒精或非酒精饮料(例如咖啡、茶、葡萄酒、含酒饮料、啤酒、含啤酒饮料、利口酒、烈酒、白兰地、含的水果的柠檬汽水、等渗饮料、清爽饮料、花蜜、水果和蔬菜汁、水果或蔬菜汁制剂)、速溶饮料(例如速溶可可饮料、速溶茶饮料、速溶咖啡饮料)、肉制品(例如火腿、加工香肠或生香肠制品、加香料或腌制的新鲜或腌制肉制品)、蛋或蛋制品(蛋粉、蛋清、蛋黄)、谷类制品(例如谷物早餐、谷物棒、预煮米饭制品)、乳制品(例如乳饮料、奶昔、酸奶、开菲尔、新鲜奶酪、软奶酪、硬奶酪、干奶粉、乳清、黄油、酪乳、部分或完全水解的含乳蛋白产品)、大豆蛋白或其他大豆组分的产品(例如豆浆以及由其制备的产品、含有大豆卵磷脂的制品、豆腐或豆豉等发酵产品或其制备的产品、酱油)、水果制品(例如果冻、果冰、果酱、水果馅料)、蔬菜制品(例如番茄酱、酱汁、干蔬菜、冷冻蔬菜、预煮蔬菜、醋腌菜、腌制蔬菜)、小吃(例如烘焙或油炸土豆片或土豆面团产品、面包团产品、基于玉米或花生的挤压产品)、脂肪基和油基产品或其乳液(例如蛋黄酱、加料的蛋黄酱、色拉调料、调味制剂)、其他现成食品和汤(例如干汤、速溶汤、预煮汤)、香料、调味料混合物,特别是用于例如制作小吃的调味料。
特别是在一些情况下,在常规食品或饮料产品中高热量的糖用作基体材料、组织形成剂、填充剂和稳定剂,即在烘焙产品(例如面包、饼干、蛋糕、其他烘焙食品)、糖果(例如巧克力、巧克力棒产品、其他棒产品、果胶、软硬太妃糖、口香糖)、谷类制品(例如谷物早餐、谷物棒、预煮米饭制品)、水果制品(例如果冻、果冰、果酱、水果馅料)、蔬菜制品(例如番茄酱、酱汁、干蔬菜、冷冻蔬菜、预煮蔬菜、醋腌菜、腌制蔬菜)中,高热量的糖的量可由根据本发明的混合物部分取代。在这些食品或饮料产品的优选实施方式中,替代高热量的糖负荷的其他技术可在根据本发明的混合物与根据申请号为PCT/EP2018/069323的PCT申请的技术的组合中实现。
本发明含义内的食品或饮料产品还可以以胶囊、片剂(未包衣和包衣片剂,例如抗胃酸包衣)、糖衣丸、颗粒、丸粒、固体混合物、液相分散体、作为乳液、作为粉末、作为溶液、作为糊状物或作为其他可以吞咽或咀嚼的制剂的形式呈现为膳食补充剂。
口香糖(作为食品或饮料产品的另一实例)通常包含口香糖基质,即咀嚼时变为塑料的咀嚼块、用于不愉快味道印象的其他矫味剂、用于进一步的通常不是不愉快味道印象的调味剂、调味物质(例如肌醇磷酸、核苷酸如鸟苷一磷酸、腺苷一磷酸或其他物质如谷氨酸钠或2-苯氧基丙酸)、保湿剂、增稠剂、乳化剂、其他调料和稳定剂或气味矫正剂。
根据本发明的食品或饮料产品是优选的,其中基于所述食品或饮料产品的总重量,本发明的混合物的量的范围为0.05wt.-%至25wt.-%,优选范围为0.1wt.-%至20wt.-%,更优选范围为0.5wt.-%至15.0wt.-%。
据本发明的食品或饮料产品是优选的,其中基于所述食品或饮料产品的总重量,组分a)的量的范围为0.1wt.-%至10wt.-%,优选范围为0.2wt.-%至8wt.-%,更优选范围为0.5wt.-%至5.0wt.-%。
据本发明的食品或饮料产品是进一步优选的,其中基于所述食品或饮料产品的总重量,组分b)的量的范围为1ppm(w/w)至100ppm(w/w),优选范围为2ppm(w/w)至90ppm(w/w),更优选范围为4ppm(w/w)至80ppm(w/w)。
进一步优选的是根据本发明的食品或饮料产品,其中基于所述食品或饮料产品的总重量,组分c)的量的范围为5ppm(w/w)至500ppm(w/w),优选范围为10ppm(w/w)至200ppm(w/w),更优选范围为20ppm(w/w)至100ppm(w/w)。
据本发明的食品或饮料产品是进一步优选的,其中基于所述食品或饮料产品的总重量,如果存在的组分d)的量的范围为1.0wt.-%至30wt.-%,优选范围为1.5wt.-%至15wt.-%,更优选范围为1.5wt.-%至10wt.-%,进一步更优选范围为1.5wt.-%至5wt.-%,且最优选范围为1.5wt.-%至4wt.-%。
根据本发明的特定食品或饮料产品包含根据本发明的特定混合物或由根据本发明的特定混合物组成,该特定混合物是通过将在此对于组分a)公开的每种化合物与在此对于组分b)公开的每种化合物和在此对于组分c)公开的每种化合物以及任选地,在此对于组分d)公开的每种化合物排列而获得的。
根据本发明的优选的特定食品或饮料产品包含根据本发明的优选的特定混合物或由根据本发明的优选的特定混合物组成,该优选的特定混合物是通过将作为组分a)的D-(+)-阿洛酮糖、L-(+)-鼠李糖、L-(+)-阿拉伯糖、D-(-)-塔格糖、D-(+)-海藻糖、D-(+)-阿洛糖中的每一种与作为组分b)的橙皮素、二氢查耳酮橙皮素、柚皮素、根皮素、圣草酚、高圣草酚中的每一种及其混合物(特别是权利要求3所述的混合物)与作为组分c)的甜菊醇糖苷,优选甜叶菊苷A、糖化甜菊糖苷、甜茶苷、糖基化甜茶苷、甜茶叶提取物、甜叶菊叶提取物、罗汉果苷和罗汉果中的每一种,和任选地作为组分d)的D-(+)-葡萄糖(右旋糖)、D-(-)-果糖、D-蔗糖、D-半乳糖、D-乳糖和D-麦芽糖中的每一种排列而获得的。
特别优选的是食品或饮料产品,其中
-组分a)包含以下物质或由以下物质组成:L-阿拉伯糖、D-塔格糖、D-阿洛酮糖、D-阿洛糖、L-鼠李糖、D-海藻糖或其组合,
-组分b)包含以下物质或由以下物质组成:根皮素、橙皮素或其组合,
-组分c)包含以下物质或由以下物质组成:甜叶菊苷A、糖基化甜茶苷、糖化甜菊糖苷、罗汉果提取物或其组合,
和任选地
-组分d)包含以下物质或由以下物质组成:蔗糖、葡萄糖、果糖、乳糖或其组合。
根据本发明的食品或饮料产品是优选的,进一步包含组分f),其中组分f)是至少一种人工甜味化合物(例如,高强度甜味剂)。所述至少一种人工甜味化合物优选地选自由三氯蔗糖、乙酰磺胺钾或其他盐、阿斯巴甜、阿力甜、糖精的钠盐或钙盐、新橙皮苷二氢查耳酮、环拉酸钠、纽甜、超阿斯巴甜、爱德万甜、索马甜及其盐组成的组。
作为用于根据本发明的食品或饮料产品、根据本发明的调味组合物、浓缩物和/或中间体的进一步成分或用于根据本发明的混合物的进一步成分,可以使用用于食品和半奢侈食品的常用基材、助剂和添加剂,例如,水、新鲜或加工过的植物或动物基本或原材料的混合物(例如,生的、烤的、干的、发酵的、熏制的和/或煮熟的肉、骨、软骨、鱼、蔬菜、水果、香草、坚果、蔬菜或果汁或糊状物或其混合物)、天然或硬化脂肪(例如牛脂、猪油、棕榈油、椰子油、硬化植物脂肪)、油(例如葵花籽油、花生油、玉米油、橄榄油、鱼油、大豆油、芝麻油)、脂肪酸或其盐(例如硬脂酸钾)、蛋白源性或非蛋白源性氨基酸及相关化合物(例如γ-氨基丁酸、牛磺酸)、肽(例如谷胱甘肽)、天然或加工蛋白质(例如如明胶)、酶(例如肽酶);核酸;核苷酸;用于不愉快味道的其他矫味剂、用于进一步的通常不是不愉快味道印象的调味剂、调味物质(例如肌醇磷酸、核苷酸如鸟苷一磷酸、腺苷一磷酸或其他物质如谷氨酸钠或2-苯氧基丙酸)、乳化剂(例如卵磷脂、甘油二酯、阿拉伯胶)、稳定剂(例如卡拉胶、海藻酸盐)、防腐剂(例如苯甲酸、山梨酸)、抗氧化剂(例如生育酚、抗坏血酸)、螯合剂(例如柠檬酸)、有机或无机酸化剂(例如苹果酸、乙酸、柠檬酸、酒石酸、磷酸)、苦味物质(例如奎宁、咖啡因、柠檬苦素、苦杏苷、葎草酮、卢波酮、儿茶素、单宁)、矿物盐(例如如氯化钠、氯化钾、氯化镁、磷酸钠)、防止酶促褐变的物质(例如亚硫酸盐、抗坏血酸)、精油、植物提取物、天然或合成染料或有色色素(例如类胡萝卜素、黄酮类、花青素、叶绿素及其衍生物)、香料、三叉神经特征有效物质或含有所述三叉神经特征有效物质的植物提取物、合成的、天然的或天然相同的芳香物质或有香气的物质和气味矫正剂。
本发明的另一方面涉及根据本发明的混合物或根据本发明的调味组合物、浓缩物和/或中间体用于(对食品或饮料产品)给予甜味印象和/或加强甜味印象的用途。
本发明的又一方面涉及稀有糖用于增强根据本发明的混合物或根据本发明的用于食品或饮料产品的调味组合物、浓缩物和/或中间体,和/或根据本发明的食品或饮料产品的起始甜味强度、总体甜味强度和/或浓郁度的用途。
阅读以下实施例后其他优势将显而易见。
具体实施方式
实施例:
除非另有说明,在此所给出的百分比是指每重量的重量百分比,即%(w/w)。术语“x°Brix”表示包含x%蔗糖的混合物;也就是说,2°Brix是指含有2%蔗糖的混合物,5°Brix是指含有5%蔗糖的混合物。
此外,在下面的列标题中,使用了以下缩写。短语“起始强度”是起始甜味强度<2秒的缩写。短语“总体强度”是总体甜味强度的缩写。短语“人造余味”是“人造甜味余味”的缩写。短语“异味”是异味(苦的、金属的、涩的)的缩写。
此外,以下缩写参考如下:
阿洛酮糖D-(+)-阿洛酮糖,
阿拉伯糖 L-(+)-阿拉伯糖,
鼠李糖 L-(+)-鼠李糖,
塔格糖 D-(-)-塔格糖,
海藻糖 D-(+)-海藻糖
HC 二氢查耳酮橙皮素,
HT 橙皮素,
PH 根皮素,
SG 甜菊醇糖苷,
OR 糖基化甜茶苷,
LHG 罗汉果
实施例1:在进一步包含天然甜味化合物和天然有热量的甜味碳水化合物的混合
物中由稀有糖给予的甜味增强效果
在本实施例中,使用包含2%蔗糖(2°Brix)和30ppm甜叶菊苷A(Reb A)的混合物作为基质,并将其与另外包含稀有糖的类似混合物和包含5%蔗糖(5°Brix)的混合物进行比较,后者既不包含Reb A也不包含稀有糖。
添加的稀有糖的最终量是2%。本实施例中评估了不同的稀有糖,包括阿洛酮糖、鼠李糖、海藻糖、塔格糖和阿拉伯糖。
所得混合物由专家小组进行感官评估。重复两次。结果汇总在下表1至3中(阿拉伯糖的结果未显示)。
表1:由专家小组(n=10)对不同混合物进行两次重复甜味评估的结果。
表2:由专家小组(n=9至10)对不同混合物进行两次重复甜味评估的结果。
表3:95%置信区间的类别间差异的Tukey(HSD)分析。
结果发现,在减糖的应用中,鼠李糖的效果显著高于阿洛酮糖。在甜菊糖苷增甜的应用中,鼠李糖和塔格糖优于阿洛酮糖。
实施例2:在本发明的天然有热量的甜味无碳水化合物混合物中,由味道修饰化合
物任选地与额外的天然甜味化合物结合所给予的甜味增强效果
在本实施例中,使用包含100ppm Reb A(作为天然甜味化合物)和1%鼠李糖(作为稀有糖)的甜味溶液作为基质,并将其与另外包含一种或多种味道修饰化合物和任选地至少一种额外的天然甜味化合物的类似溶液进行比较。作为一种或多种味道修饰化合物,使用二氢查耳酮橙皮素(HC)、橙皮素(HT)和/或根皮素(PH)。作为额外的天然甜味化合物,使用甜菊醇糖苷(SG)、糖基化甜茶苷(OR)或罗汉果(LHG)。
感官评估结果总结在下表4中。被发现为特别强烈的效果在表中用黑体标记的值突出显示。
表4:不同混合物的甜味评估结果。
1基质=100ppm Reb A+1%鼠李糖。
结果发现,采用所有的味道修饰化合物,甜味强度(总体和印象)均强烈增加。同时,不希望的余味效果也增加了。
实施例3:在本发明的含天然有热量的甜味碳水化合物的混合物中,由味道修饰化
合物任选地与额外的天然甜味化合物结合所给予的甜味增强效果
在本实施例中,制备包含2%蔗糖(作为天然有热量的甜味碳水化合物)、60ppmReb A(作为天然甜味化合物)和1%鼠李糖(作为稀有糖)的甜味溶液为基质,并将其与另外包含一种或多种味道修饰化合物和任选地至少一种天然甜味化合物的类似溶液进行比较。一种或多种味道修饰化合物和额外的天然甜味化合物与实施例2中相同。
感官评估结果总结在下表5中。被发现为特别强烈的效果在表中用黑体标记的值突出显示。
表5:不同混合物的甜味评估结果。
2基质=2%蔗糖+60ppm Reb A+1%鼠李糖
再次发现,采用所有的味道修饰化合物,甜味强度(总体和印象)均强烈增加,同时,不希望的余味效果也增加了。当与表4所示的结果进行比较时,可以得出结论,天然有热量的甜味碳水化合物(在此是蔗糖)的存在对完整的甜度特性具有有利的影响,包括强调期望的效果和抑制不期望的效果。
实施例4:在本发明的不含天然有热量的甜味碳水化合物混合物中由稀有糖所给
予的甜味增效果
在本实施例中,将包含100ppm Reb A(作为天然甜味化合物)、56ppm SG(作为额外的天然甜味化合物)和7ppm HT(作为味道修饰化合物)的甜味溶液用作基础甜味溶液,并将其与另外包含1%的量的稀有糖的类似溶液进行比较。所测试的稀有糖包括鼠李糖、阿洛酮糖、海藻糖、塔格糖和阿拉伯糖。
感官评估结果总结在下表6中。被发现为特别强烈的效果在表中用粗体标记的值突出显示。
表6:不同混合物的甜味评估结果。
3基质=100ppm Reb A+56ppm SG+7ppm HT。
在所测试的组合中,含有鼠李糖或海藻糖的组合在印象和强度方面表现最好。
实施例5:在本发明的不含天然有热量的甜味碳水化合物混合物中由稀有糖所给
予的甜味增强效果
在本实施例中,包含2%蔗糖(作为天然有热量的甜味碳水化合物)、60ppm Reb A(作为天然甜味化合物)、20ppm PH值(作为味道修饰化合物)和45ppm OR(作为额外的天然甜味化合物)的混合物用作基质,并将其与另外含有1%稀有糖的类似混合物进行比较。所测试的稀有糖包括鼠李糖、阿洛酮糖、海藻糖、塔格糖和阿拉伯糖。
感官评估结果总结在下表7中。被发现为特别强烈的效果在表中用粗体标记的值突出显示。
表7:不同混合物的甜味评估结果。
4基质=60ppm Reb A+20ppm PH+45ppm OR。
如可从表7汇总的,与不含稀有糖的类似混合物相比,包含稀有糖、味道修饰化合物和至少一种天然甜味化合物的混合物具有优越的性质特征。所有测试的稀有糖的所有预期效果均显著增加,而鼠李糖、阿洛酮糖、塔格糖和阿拉伯糖的存在导致持久人造甜味余味的大幅降低。研究发现,在所述基质中添加鼠李糖或塔格糖导致了冲击甜度和口感(浓郁度)的特殊改进。
实施例6:在本发明的含天然有热量的甜味碳水化合物的混合物中由塔格糖所给
予的甜味增强效果的进一步评估
在该实施例中,包含2%蔗糖(作为天然有热量的甜味碳水化合物)和60ppm Reb A(作为天然甜味化合物)的混合物作用作基质,并将其与另外包含PH(作为味道修饰化合物)与OR(作为额外的天然甜味化合物)和/或1%的量的塔格糖(作为稀有糖)组合的类似混合物进行比较。
感官评估结果总结在下表8中。被发现为特别强烈的效果在表中用粗体标记的值突出显示。
表8:不同混合物的甜味评估结果。
5基质=2%蔗糖+60ppm Reb A。
令人惊讶地发现,包含稀有糖、味道修饰化合物、至少一种天然甜味化合物和天然有热量的甜味碳水化合物的组合优于已经表现优异但缺少稀有糖或味道修饰化合物的类似组合。这些结果表明,包含稀有糖、味道修饰化合物、至少一种天然甜味化合物和天然有热量的甜味碳水化合物的混合物与包括显著增加的起始甜味强度、总体甜味强度和浓郁度的有益效果相关。所述有益的效果在浓郁度效果方面特别明显。
此外,当比较表7和表8的结果时,可以得出结论,用稀有糖替代进一步包括味道修饰化合物和至少一种天然甜味化合物的混合物中的天然有热量的甜味碳水化合物(在此是蔗糖)导致显著改进的性质特征,增加了所期望的效果,且抑制了不期望的效果。更令人惊讶的是观察到,通过添加塔格糖(参见表8),与蔗糖相关的从3.38增加到3.72(参见表7)的人造甜味余味可以被完全中和,甚至降至3.15。这些结果清楚地证明了与本发明的混合物相关联的优越的甜味特性。
实施例7:含有包含本发明的混合物的天然有热量的甜味碳水化合物的冰茶
在本实施例中,制备了不同的冰茶制剂。在瓶中按表9所列顺序混合各成分,然后灭菌。
表9:冰茶制剂。A和H:比较用制剂。B-G:根据本发明的制剂。
实施例8:含本发明混合物的碳酸软饮料(风味方向:可乐)
在本实施例中,制备碳酸软饮料。表10所示的固体组分或成分各自与水混合,与水组合并制成100g。然后将获得的浓缩物在室温下过夜老化。最后,将1份浓缩物与5份碳酸水混合,装入瓶中并密封。
表10:碳酸软饮料。A:含糖饮料(比较用饮料)。B-E:低热量饮料(根据本发明)
实施例9:包含含有本发明混合物的天然有热量的甜味碳水化合物的减糖番茄酱
在本实施例中,制备减糖番茄酱制剂。首先将调味料部分混合并添加到按规定顺序混合的其他成分中,然后使用搅拌器将成品番茄酱均质化,倒入瓶子中并灭菌。
表11:减糖番茄酱制剂。A:含糖的比较用制剂。B–F:根据本发明的制剂。
实施例10:速溶桃味冰茶
在本实施例中,通过将表12中列出的成分混合在一起制备速溶冰茶制剂。基于所述速溶物用于制备桃味冰茶饮料的水中的标准用量为7.5wt.-%。
表12:速溶桃味冰茶制剂。A-C:比较用制剂。D:根据本发明的制剂。
实施例11:巧克力饮料速溶粉
表13:巧克力饮料的速溶粉末制剂。A-C:比较用制剂。D:根据本发明的制剂。
实施例12:减糖酸奶(减50%添加的蔗糖)
部分I:酸奶
表14:A:比较用全糖制剂。E:含甜菊醇糖苷作为甜味剂的比较用减糖制剂。B-D、F-J:根据本发明的制剂。
所述各成分混合,并在22℃至30℃下发酵6至12小时。完成前,产品储存在4℃至8℃下。
部分II:无添加蔗糖的酸奶的水果制剂
表15:
将20%水果制剂部分II与80%酸奶部分I混合、填充并储存在5℃至8℃下。
Claims (15)
1.一种混合物,所述混合物包含以下组分或由以下组分组成:组分a)、b)和c),以及任选地组分d),其中
-(a)组分a)是至少一种稀有糖,优选地选自由D-(+)-阿洛酮糖、L-(+)-鼠李糖、L-岩藻糖、L-(+)-阿拉伯糖、D-(-)-塔格糖、D-(+)-海藻糖、D-(+)-木糖、D-(+)-阿洛糖、D-(+)-阿卓糖、D-(-)-古洛糖、D-(+)-甘露糖、D-(-)-艾杜糖、D-(+)-塔罗糖、D-(-)-来苏糖、(D)-木酮糖、(D)-核酮糖、D-(-)-赤藓糖、D-(-)-苏阿糖、D-(+)-松三糖、D-(+)-棉子糖及其混合物组成的组,优选D-(+)-阿洛酮糖、L-(+)-鼠李糖、L-(+)-阿拉伯糖、D-(-)-塔格糖、D-(+)-海藻糖、D-(+)-阿洛糖及其混合物,
-组分b)是至少一种选自由羟基黄酮类、二氢查尔酮、二氢异香豆素、羟基木酚素及其混合物组成的组的味道修饰化合物,
-组分c)是至少一种天然甜味化合物,优选地选自由甜菊醇糖苷、甜菊糖苷、甜菊双糖苷A、甜菊双糖苷B、甜菊糖苷B、甜菊糖苷C、甜叶菊苷A、甜叶菊苷AM、甜叶菊苷B、甜叶菊苷C(杜克苷B)、甜叶菊苷D、甜叶菊苷E、甜叶菊苷E2、甜叶菊苷E3、甜叶菊苷F、甜叶菊苷I、甜叶菊苷H、甜叶菊苷L、甜叶菊苷K、甜叶菊苷KA、甜叶菊苷J、甜叶菊苷N、甜叶菊苷O、甜叶菊苷M、甜叶菊苷X、杜克苷A、甜茶苷、糖基化甜茶苷、suavososides、甜叶菊叶提取物、甜茶叶提取物、甜菊糖苷、糖基化甜菊醇糖苷、糖基化甜菊糖苷、罗汉果苷V、异罗汉果苷、罗汉果苷IV、罗汉果水果提取物、翅子罗汉果、莽那亭及其盐(莽那亭SS、RR、RS、SR)、仙茅甜蛋白、甘草酸及其盐、索马甜、莫内林、马槟榔甜味蛋白、甜味蛋白、甜舌草素、甜舌草提取物、菝葜苷、甜叶菝葜提取物、根皮苷、苹果来源的提取物、垂石松黄酮苷、三裂海棠来源的提取物、白云参苷、欧亚水龙骨甜素、聚宝多苷A、蝶卡苷A、蝶卡苷B、无患子倍半萜苷、糙苏苷I、巴西甘草甜素I、相思子三萜苷A、青钱柳苷I、Balansin A、Balansin B及其组合组成的组,以及
-组分d)是至少一种天然有热量的甜味碳水化合物和/或至少一种无热量甜味糖醇。
2.根据权利要求1所述的混合物,其中组分b)包含以下物质或由以下物质组成:橙皮素、二氢查耳酮橙皮素、柚皮素、根皮素、圣草酚、高圣草酚及其混合物。
3.根据权利要求1或2所述的混合物,其中组分b)包含以下物质或由以下物质组成:
-橙皮素或二氢查耳酮橙皮素或根皮素或叶甜素,或
-橙皮素和二氢查耳酮橙皮素,或
-橙皮素和根皮素,或
-橙皮素和叶甜素,或
-二氢查耳酮橙皮素和根皮素,或
-二氢查耳酮橙皮素和叶甜素,或
-根皮素和叶甜素,
-橙皮素和二氢查耳酮橙皮素和根皮素,或
-橙皮素和二氢查耳酮橙皮素和叶甜素,或
-橙皮素和根皮素和叶甜素,或
-二氢查耳酮橙皮素和根皮素和叶甜素,或
-橙皮素和二氢查耳酮橙皮素和根皮素和叶甜素。
4.根据前述权利要求中任一项所述的混合物,其中组分c)包含以下物质或由以下物质组成:至少一种甜菊醇糖苷,优选甜叶菊苷A、糖化甜菊糖苷、甜茶苷、糖基化甜茶苷、甜茶叶提取物、甜叶菊叶提取物、罗汉果苷、罗汉果或其混合物。
5.根据前述权利要求中任一项所述的混合物,其中组分d)包含以下物质或由以下物质组成:至少一种选自由蔗糖、果糖、葡萄糖、半乳糖、乳糖、右旋葡萄糖、麦芽糖、山梨糖醇、木糖醇、异麦芽酮糖醇、乳糖醇、maltitsorbitol、赤藻糖醇、甘露醇、半乳糖醇及其混合物组成的组的糖,优选蔗糖、D-果糖、D-葡萄糖、D-半乳糖、D-乳糖、D-麦芽糖、山梨糖醇、木糖醇、异麦芽酮糖醇、乳糖醇、maltitsorbitol、赤藻糖醇、甘露醇、半乳糖醇及其混合物。
6.根据前述权利要求中任一项所述的混合物,其中:
组分a)与组分b)的重量比的范围为100,000:1至10:1,优选范围为20,000:1至100:1且更优选范围为10,000:1至500:1,
和/或
组分a)与组分c)的重量比的范围为20,000:1至2:1,优选范围为5,000:1至20:1且更优选范围为2,000:1至50:1,
和/或
组分a)与如果存在的组分d)的重量比的范围为10:1至1:200,优选范围为10:1至1:20且更优选范围为5:1至1:10,
和/或
组分b)与组分c)的重量比的范围为100:1至1:100,优选范围为10:1至1:40且更优选范围为2:1至1:15。
7.根据前述权利要求中任一项所述的混合物,所述混合物进一步包含组分e),其中组分e)是至少一种选自由除了属于组分a)至d)的定义中的一种的化合物之外的调味品和/或芳香物质组成的组的物质。
8.一种用于食品或饮料产品的调味组合物、浓缩物和/或中间体,所述调味组合物、浓缩物和/或中间体包含根据前述权利要求中任一项所述的混合物或由根据前述权利要求中任一项所述的混合物组成。
9.一种食品或饮料产品,所述食品或饮料产品包含根据权利要求8所述的调味组合物、浓缩物和/或中间体,或根据权利要求1至7中任一项所述的混合物。
10.根据权利要求9所述的食品或饮料产品,其中基于所述食品或饮料产品的总重量,所述混合物的量的范围为0.05wt.-%至25wt.-%,优选范围为0.1wt.-%至20wt.-%,且更优选范围为0.5wt.-%至15.0wt.-%。
11.根据权利要求9或10所述的食品或饮料产品,其中
基于所述食品或饮料产品的总重量,组分a)的量的范围为0.1wt.-%至10wt.-%,优选范围为0.2wt.-%至8wt.-%,更优选范围为0.5wt.-%至5.0wt.-%,
和/或
基于所述食品或饮料产品的总重量,组分b)的量的范围为1ppm(w/w)至100ppm(w/w),优选范围为2ppm(w/w)至90ppm(w/w),更优选范围为4ppm(w/w)至80ppm(w/w),
和/或
基于所述食品或饮料产品的总重量,组分c)的量的范围为5ppm(w/w)至500ppm(w/w),优选范围为10ppm(w/w)至200ppm(w/w),更优选范围为20ppm(w/w)至100ppm(w/w),
和/或
基于所述食品或饮料产品的总重量,如果存在的组分d)的量的范围为1.0wt.-%至30wt.-%,优选范围为1.5wt.-%至15wt.-%,更优选范围为1.5wt.-%至10wt.-%,进一步更优选范围为1.5wt.-%至5wt.-%,且最优选范围为1.5wt.-%至4wt.-%。
12.根据权利要求9至11中任一项所述的食品或饮料产品,其中
-组分a)包含以下物质或由以下物质组成:L-阿拉伯糖、D-塔格糖、D-阿洛酮糖、D-阿洛糖、L-鼠李糖、D-海藻糖或其组合,
-组分b)包含以下物质或由以下物质组成:根皮素、橙皮素或其组合,
-组分c)包含以下物质或由以下物质组成:甜叶菊苷A、糖基化甜茶苷、糖化甜菊糖苷、罗汉果提取物或其组合,
和任选地
-组分d)包含以下物质或由以下物质组成:蔗糖、葡萄糖、果糖、乳糖或其组合。
13.根据权利要求9至12中任一项所述的食品或饮料产品,所述食品或饮料产品进一步包含组分f),其中组分f)是至少一种人工甜味化合物,优选地选自由三氯蔗糖、乙酰磺胺钾或其他盐、阿斯巴甜、阿力甜、糖精的钠盐或钙盐、新橙皮苷二氢查耳酮、环拉酸钠、纽甜、超阿斯巴甜、爱德万甜、索马甜及其盐组成的组。
14.一种根据权利要求1至7中任一项所述的混合物的用途,或根据权利要求8所述的用于食品或饮料产品的调味组合物、浓缩物和/或中间体的用途,所述用途用于给予甜味印象和/或加强甜味印象。
15.一种稀有糖的用途,其用于增强根据权利要求1至7中任一项所述的混合物的起始甜味强度、总体甜味强度和/或浓郁度,或增强根据权利要求8所述的用于食品或饮料产品的调味组合物、浓缩物和/或中间体的起始甜味强度、总体甜味强度和/或浓郁度,和/或增强根据权利要求9至13中任一项所述的食品或饮料产品的起始甜味强度、总体甜味强度和/或浓郁度。
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EP16007969 | 2019-03-05 | ||
EP191607969 | 2019-03-05 | ||
PCT/EP2020/050770 WO2020177936A1 (en) | 2019-03-05 | 2020-01-14 | Mixtures comprising rare sugars and taste modifying compounds |
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