CN1527672A - 味道改良的组合物及其应用 - Google Patents

味道改良的组合物及其应用 Download PDF

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CN1527672A
CN1527672A CNA028141458A CN02814145A CN1527672A CN 1527672 A CN1527672 A CN 1527672A CN A028141458 A CNA028141458 A CN A028141458A CN 02814145 A CN02814145 A CN 02814145A CN 1527672 A CN1527672 A CN 1527672A
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clary sage
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平尾和隆
一宫牧子
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San Ei Gen FFI Inc
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Abstract

本发明提供改良甜味料的味道的方法，以及改良含有甜味料的可食用制品的味道的方法。本发明是通过将香紫苏内酯和2－乙酰基吡咯组合使用而实施的。根据本发明的方法，特别是高甜度甜味料由来的涩味、苦味、拖延感等的余味减少，可以提供味道改良的可食用制品。

Description

味道改良的组合物及其应用
技术领域
本发明涉及改良甜味料的味道的组合物。更详细地说，本发明涉及通过赋予甜味料强烈感(キレ感)或清新感(すつきり感)，或者通过抑制具有涩味、苦味或称为拖延感等的余味的负面味道(以下，本发明书中称为“不良味道”)的甜味料的不良味道的表现，可以改良甜味料的味道的味道改良的组合物。另外，本发明涉及改良甜味料的味道的方法。另外，本发明也涉及改良含有甜味料的可食用制品的味道的方法，以及味道被改良的可食用制品。
背景技术
以往，作为用于食品或医药品等的可食用制品的甜味料，广泛使用砂糖(蔗糖)，因为其具有良好的甜味和浓厚感(体感)，赋予保湿性、粘度等的特性也优良。但是，尽管蔗糖具有良好的甜味和浓厚感，但却是肥胖和虫牙的原因，因此，由于近来的需要健康改善和热量摄取减少的趋势，故开始回避蔗糖。特别是对于饮料和糖果等的嗜好品，正在逐渐降低糖含量和含热量。因此，特别是作为在制造这些嗜好品中使用的甜味料，希望具有与蔗糖同等的良好的甜味，并且热量低的那些。另外，这样的低热量化和良好的甜味的要求并不只限于嗜好品，而且对于桌上的甜味料也如此。另外，一般对于普遍的食品来说，也有希望轻淡中等的甜味的倾向。
为满足这样的消费者的要求，作为代替蔗糖的甜味料出现的是所谓的“高甜度甜味料”。这些甜味料的大多数具有比蔗糖强的甜味，所以它们也具有作为当少量使用时可以赋予甜味的“低热甜味料”的特性。作为高甜度甜味料的例子，可以列举阿斯巴甜(アスパルテ一ム)、安赛蜜(アセスルフアムカリウム)、甘草提取物、糖精、糖精钠、三氯蔗糖(スクラロ一ス)、甜菊(ステビア)提取物、尼尔甜(ネオテ一ム)等。但是，具有与蔗糖同等的甜味和浓厚感的高甜度甜味料少，其多数具有独特的苦味或涩味，或者甜味具有甜味拖延的拖延感(余味)。因此，需要改良这样的苦味、涩味、或者称为余味的不良味道的方法。
另一方面，香紫苏内酯(sclareolide)((3aR，5aS，9aS，9bR)-十氢-3a，6，6，9a-四甲基萘并[2，1-b]呋喃-2(1H)-酮)是一种例如在烟草中发现的天然norlabdane型类萜烯(Kaneko，H.，Agr.Biol.Chem.，35(9)：1461(1971))。已知该香紫苏内酯对于特定的味道具有掩蔽或增强作用(参照美国专利第4,917,913号、4,960,603号、4,966,783号及4,988,527号公报)。另外，已知香紫苏内酯作为卷烟烟叶用香料(特开昭60-123483号公报)、并且作为用于除去咖啡的苦味的添加剂(美国专利4988532号)使用。另外，已知具有改善阿斯巴甜的余味的效果。
另一方面，已知2-乙酰基吡咯作为烟草的香气增强剂(英国专利第1,248,313号公报)。另外，在日本国特许厅发行的公知惯用技术集中，该物质作为具有掩蔽作用的香料被引用(日本国特许厅公报11(1999)-6公知惯用技术集(香料)第1部，一般香料，平成11(1999)年1月29日发行)。
但是，香紫苏内酯单独使用时抑制高甜度甜味料的不良味道、改良味道的效果不充分，另外，对于2-乙酰基吡咯而言，抑制高甜度甜味料的不良味道或者改良甜味料的味道的效果还不可知。
发明的公开
本发明是鉴于这些情况而开发的，其目的是提供改良甜味料的味道的方法，特别是抑制高甜度甜味料所典型具有的苦味、涩味或者余味等的不良味道的表现，改良其味道的方法。另外，本发明的目的是提供有效用于抑制上述甜味料的不良味道的表现，改良味道的味道改良的组合物。另外，本发明的目的是提供改良含有甜味料的可食用制品的味道的方法，特别是通过抑制高甜度甜味料由来的不良味道的表现，改良含有高甜度甜味料的可食用制品的味道的方法。另外，本发明的目的是提供通过该方法得到的含有味道改良的甜味料的可食用制品。
本发明人鉴于上述现有技术的问题进行了反复研究，结果发现，通过将香紫苏内酯和2-乙酰基吡咯与蔗糖等的糖类混合，可以赋予蔗糖具有的浓厚甜味以强烈感和清新感；通过将香紫苏内酯和2-乙酰基吡咯与高甜度甜味料或其它甜味料混合，这些甜味料所具有的苦味、涩味或余味等不良味道的表现可被显著抑制，这些甜味料的味道得到改良。
即，本发明涉及以下1～4项所述的用于改良甜味料的味道的组合物。
1.一种对于甜味料的味道改良的组合物，含有香紫苏内酯和2-乙酰基吡咯。
2.第1项所述的味道改良的组合物，其中所述的甜味料为高甜度甜味料。
3.第1或第2项所述的味道改良的组合物，其中所述的高甜度甜味料为选自阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜的至少一种。
4.第1～3的任一项所述的味道改良的组合物，其中，香紫苏内酯和2-乙酰基吡咯的混合比例是，相对于1重量份香紫苏内酯，2-乙酰基吡咯为0.001～1000重量份。
另外，本发明为以下5～9项所述的含有甜味料的可食用制品的味道改良方法。
5.一种改良含有甜味料的可食用制品的味道的方法，其中，香紫苏内酯和2-乙酰基吡咯与甜味料组合使用。
6.第5项所述的改良可食用制品的味道的方法，其中所述的甜味料为高甜度甜味料。
7.第6项所述的改良可食用制品的味道的方法，其中所述的高甜度甜味料为选自阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜的至少一种。
8.第5～7的任一项所述的改良可食用制品的味道的方法，其中香紫苏内酯和2-乙酰基吡咯的混合比例是，相对于1重量份香紫苏内酯，2-乙酰基吡咯为0.001～1000重量份。
9.第5～8的任一项所述的改良可食用制品的味道的方法，其中所述的可食用制品选自桌上甜味料、饮料、甜点和冷糖果(冷菓)。
另外，本发明是下述10～14所述的含有味道改良的甜味料的可食用制品。
10.一种甜味料的味道被改良的含有甜味料的可食用制品，除甜味料外，含有香紫苏内酯和2-乙酰基吡咯。
11.第10项所述的含有甜味料的可食用制品，其中所述的甜味料为高甜度甜味料。
12.第11项所述的含有甜味料的可食用制品，其中所述的高甜度甜味料为选自阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜的至少一种。
13.第10～12的任一项所述的含有甜味料的可食用制品，其中香紫苏内酯和2-乙酰基吡咯的混合比例是，相对于1重量份香紫苏内酯，2-乙酰基吡咯为0.001～1000重量份。
14.第10～13的任一项所述的含有甜味料的可食用制品，其中所述的可食用制品选自选自桌上甜味料、饮料、甜点和冷糖果。
实施发明的最佳方式
(1)味道改良的组合物
本发明的味道改良的组合物的特征是含有香紫苏内酯和2-乙酰基吡咯为必须成分。
香紫苏内酯((3aR，5aS，9aS，9bR)-十氢-3a，6，6，9a-四甲基萘并[2，1-b]呋喃-2(1H)-酮)是一种天然norlabdane型类萜烯(Kaneko，H.，Agr.Biol.Chem.，35(9)：1461(1971))。在本发明中，无论是天然提取的，还是人工合成的，哪一种都可使用。另外，含氮化合物2-乙酰基吡咯的获得来源也没有限制。这些化合物任一种者是公知的并且可以购得。
本发明的味道改良的组合物中相对于1重量份香紫苏内酯含有0.001～1000重量份、优选0.01～100重量份、更优选0.1～50重量份的2-乙酰基吡咯是理想的。
本发明的味道改良的组合物可有效用于改善具有苦味、涩味或余味等不良味道的经口摄取的食用组合物的味道。作为该组合物，可以列举例如，含有甜味料、维生素类、氨基酸、苦味料、或者酸味料等的食品、经口给药或者口腔用的医药品或者准医药品。本发明的味道改良的组合物特别是对甜味料或者含有甜味料的组合物的味道改良发挥优良的效果。
在本发明中，术语“甜味料”广义上是指为赋予食品、经口给用或者口腔用医药品或准医药品等的可食用制品甜味而使用的添加剂。本发明可以使用天然甜味料及合成甜味料，以及低甜度甜味料及高甜度甜味料。作为甜味料，具体地有，蔗糖、乳糖、麦芽糖、葡萄糖、果糖、转化糖、海藻糖、トレハルロ一ス、异海藻糖、新海藻糖、异麦芽酮糖、半乳糖、D-木糖、果糖、鼠李糖、甜菜寡糖、异麦芽糖寡糖(异麦芽糖、异麦芽三糖、人参三糖等)、木糖寡糖(木三糖、木二糖等)、龙胆糖寡糖(龙胆二糖、龙胆三糖、龙胆四糖等)、甘油、环糊精、N-乙酰基葡糖胺、阿拉伯糖、山梨糖、テアンデ寡糖、黑曲霉寡糖、异麦芽酮寡糖、岩藻糖、果糖基寡糖(蔗果三糖、蔗果四糖(ニスト一ス)等)、聚葡萄糖、麦芽四糖醇(マルトテトライト一ル)、麦芽三糖醇(マルトトリイト一ル)、麦芽糖寡糖(麦芽三糖、麦芽四糖、麦芽五糖、麦芽六糖、麦芽七糖等)、乳果糖、蜜二糖、蜜三糖、鼠李糖、核糖、异构化的液糖、偶合糖、大豆寡糖、转化糖、葡萄糖浆、蜂蜜等；糖醇如木糖醇、山梨糖醇、麦芽糖醇、异麦芽糖醇、赤藻糖醇、甘露醇、乳糖醇、还原异麦芽酮糖、还原异麦芽糖基寡糖、还原木糖基寡糖、还原龙胆糖基寡糖、还原麦芽糖浆、还原葡萄糖浆等；氨基酸如甘氨酸、D-色氨酸、L-亮氨酸钠盐等；和高甜度甜味料如三氯蔗糖、安赛蜜、ソ一マチン、阿斯巴甜、阿力甜(アリテ一ム)、甜菊提取物、甜菊提取物中所含的甜菊糖苷、糖精、糖精钠、环己氨基磺酸钠、甘草提取物(甘草甜素)、甘草酸盐、ベルラリチン、环胺、甘素、尼尔甜、ナイゼリアベリ一提取物、ラカンカ提取物等。
本发明的味道改良的组合物，可以赋予例如蔗糖、寡糖等的糖类、或阿斯巴甜、安赛蜜等的高甜度甜味料以强烈感或清新感。另外，本发明的味道改良的组合物通过减少或抑制涩味、苦味或称为拖延感的余味等不良味道，具有改良具有这些不良味道的甜味料的味道的优良效果。
在甜味料中，本发明的味道改良的组合物可以对特别是高甜度甜味料发挥上述效果。本发明的味道改良的组合物特别对阿斯巴甜、安赛蜜、阿力甜、三氯蔗糖、甜菊提取物、ソ一マチン、糖精、糖精钠、尼尔甜、甘草提取物等所具有的不良味道的表现效果的抑制效果优良，可以适合用于改良这些高甜度甜味料的味道。优选阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜。
另外，作为本发明的味道改良的组合物的对象的甜味料可以是由单独一种甜味料组成，也可以是由两种或两种以上不同的甜味料任意组合而成。作为组合的例子，无特别的限制，但高甜度甜味料的组合中，可以列举阿斯巴甜与安赛蜜、安赛蜜与甜菊提取物、阿斯巴甜与三氯蔗糖、安赛蜜与三氯蔗糖等的两种的组合，阿斯巴甜、安赛蜜和三氯蔗糖、安赛蜜、三氯蔗糖和甜菊提取物等的三种的组合。另外，也可以举出上述高甜度甜味料的至少一种与糖醇的至少一种如赤藻糖醇等的组合、上述高甜度甜味料的至少一种与糖类的至少一种如蔗糖、果糖、葡萄糖等的组合。
在不阻碍本发明的效果的条件下，本发明的味道改良的组合物在上述成分的基础上，也可以含有食品添加剂如香料；色素；抗氧化剂；防腐剂；维生素类；矿物类如乳酸钙和葡萄糖酸钙等的钙、铁、镁、磷、钾、钠等；以及经口给用或者口腔用医药品或准医药品。
另外，本发明的味道改良的组合物无论其形式，可以具有粉末状、颗粒状、固形状(片剂、丸剂等)、或液状等的任一种形式。
本发明的味道改良的组合物可以直接与甜味料添加混合以改良甜味料的味道或者制备具有良好味道的甜味料，或者其可以在制造甜味料(调合的甜味料)时作为甜味料的原料成分之一使用。其混合比例因作为对象的甜味料的种类不同而不能一概而论，但是例如，在使用蔗糖或寡糖等的糖类或糖醇作为甜味料时，可使用在100重量％最终甜味料(调合的甜味料)中以0.001～2000重量％、优选0.005～500重量％、更优选0.01～200重量％的比例含有香紫苏内酯的味道改良的组合物。另外，使用高甜度甜味料作为甜味料时，可以使用在100重量％最终甜味料(调合的甜味料)中以0.0001～200重量％、优选0.0005～50重量％、更优选0.001～20重量％的比例含有香紫苏内酯的味道改良的组合物。另外，最终甜味料(调合的甜味料)中的2-乙酰基吡咯的比例可以列举，相对于该甜味料中所含的1重量份香紫苏内酯，其比例为0.001～1000重量份、优选0.01～100重量份、更优选0.1～50重量份。
另外，本发明的味道改良的组合物可以添加混合到可食用制品中后使用，以改良含有甜味料的可食用制品的味道或者制备含有具有良好味道的甜味料的可食用制品；或者在制造可食用制品时，可以作为一种成分与可食用制品的原料成分一起使用。另外，此时的混合比例同样地可以根据上述的比例进行调整。
(2)可食用制品的味道改良方法
本发明提供改良含有甜味料的可食用制品(含甜味料可食用制品)的味道的方法。
本发明的含甜味料可食用制品的味道改良方法可以通过将作为可食用制品成分的甜味料与香紫苏内酯和2-乙酰基吡咯并用来实施。用于并用这些成分的具体方法没有特别限制，例如，将香紫苏内酯和2-乙酰基吡咯与含有甜味料的可食用制品添加混合的方法，以及在制造可食用制品时，通过在甜味料和其它原料成分的基础上混合香紫苏内酯和2-乙酰基吡咯，制备可食用制品的方法。另外，此时与甜味料组合使用的香紫苏内酯和2-乙酰基吡咯可以各自分别使用，或者以上述的本发明的味道改良的组合物的形式使用。
作为本发明对象的含有甜味料的可食用制品中使用的甜味料可以广泛列举(1)中所述的为赋予可食用制品甜味而使用的添加剂，具体的例子也与上述(1)中记载的相同。优选具有涩味、苦味、或者称为拖延感的余味等不良味道的高甜度甜味料，具体地可以举出，阿斯巴甜、安赛蜜、阿力甜、甘草提取物、三氯蔗糖、甜菊提取物、ソ一マチン、糖精、糖精钠和尼尔甜。优选阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜。
作为本发明对象的可食用制品，只要是含有一种或者两种或两种以上甜味料的可食用制品则没有特别的限制，例如列举，经口摄的制品以及在品腔内利用的制品。具体地，例如，食品；经口给用或者口腔内用的医药品，如糖衣片、锭剂、滴剂、或糖浆剂；口腔内用的准医药品或杂品，如口内清凉剂、漱口剂、牙膏等。
这里作为食品，没有特别的限制，但合适的食品可以举出，来自水果和蔬菜的果汁、含有榨汁的果汁、含有果粒的果汁、果实饮料、果汁饮料、含有果汁的饮料、蔬菜汁、含有蔬菜的汁、含有果实、蔬菜的混合汁；可乐、姜汁啤酒、苹果酒等的碳酸饮料；运动饮料、纯净水等的软饮料；咖啡、可可饮料、红茶、粉茶、绿茶、乌龙茶等的茶类或嗜好性饮料；奶制饮料、含有乳成分的咖啡、牛奶咖啡、奶茶、粉茶奶、果实奶制饮料、可饮用酸奶、乳酸菌饮料等的含有乳成分的饮料等的一般饮料；酸奶、果冻、可饮用果冻、布丁、巴伐利亚奶酪、牛奶冻、奶油冻等的甜点类(茶点或饭后食用的赋予甜味的食品)；冰淇淋、冻牛奶、乳冻等的冰淇淋类(在奶制品可加入甜味料和其它各种原料并搅拌冻结的食品)、冰冻果子露、碎冰等的冻乳(在糖液可加入其它各种原料并搅拌冻结的食品)等的冷糖果；包括蛋糕、饼干、小点心和豆沙包等的西洋糕点及日本糕点的烘制糕点或蒸制糕点等的糕点类；米粉糕、快餐类；一般糖果，包括口香糖、硬糖、果仁糖、胶质软糖等；烹调用甜味料、桌上甜味料等的甜味料；果实调味沙司和巧克力沙司等的沙司类；加糖奶油浆、浆糊、和搅打起泡沫的稀奶油等的奶油类；草莓酱和柑桔酱等的果酱；包括甜面包的面包；烤肉、烤家禽、叉烧鳗等中使用的调料汁、调味番茄酱、沙司、面条肉汤等的一般调味料；鱼糕等的把鱼肉磨碎边搅和其它材料制成的熟食品、香肠等的肉加工品、杀菌食品、腌渍品、甜烹海味、珍食、家常菜以及冷冻食品等的农畜水产加工品其中，作为优选的食品是饮料、桌上甜味料、甜点、冷糖果。特别优选饮料。特别地，根据本发明的方法，可以显著抑制含有高甜度甜味料的饮料的由该高甜度甜味料引起的涩法治、苦味、称为拖延感的余味等的不良味道，有利地改良饮料的味道。
在本发明中，在可食用制品中混合的香紫苏内酯和2-乙酰基吡啶的比例可以根据最终制品中所需的甜味的强度和性质适宜调整，没有特别的限制。通常，可以可以在上述的味道改良的组合物的混合比例的范围内适宜调整。
具体地，作为在含有甜味料的可食用制品(最终制品)100重量％中混合的香紫苏内酯的比例可以为0.000005～0.5重量％、优选0.000025～0.25重量％、更优选0.0001～0.1重量％。
另外，作为在含有甜味料的可食用制品(最终制品)100重量％中混合的2-乙酰基吡啶的比例，可以举出相对于含有甜味料的可食用制品中所含的1重量份香紫苏内酯，2-乙酰基吡咯的比例为0.001～1000重量份，优选0.01～100重量份，更优选0.1～50重量份。
另外，可食用制品中所含的甜味料与香紫苏内酯和2-乙酰基吡咯的比例，可以根据使用的甜味料的种类和量、以及可食用制品的种类和所需的甜味料的性质和程度，进行适宜调整。例如，以0.0005～0.26重量％(5～2600ppm)的比例含有三氯蔗糖作为甜味料的可食用制品时，作为香紫苏内酯和2-乙酰基吡咯的混合比例，可以列举，香紫苏内酯为0.0000001～0.1重量％(0.001～1000ppm)，2-乙酰基吡咯为0.0000025～0.25重量％(0.025～2500ppm)。特别是以0.0005～0.05重量％(5～500ppm)的比例含有三氯蔗糖作为甜味料的饮料时，作为香紫苏内酯和2-乙酰基吡咯的混合比例，可以列举香紫苏内酯为0.0000001～0.02重量％(0.001～200ppm)，2-乙酰基吡咯为0.0000025～0.025重量％(0.025～250ppm)。当然，根据所需的甜度和甜味性质、可食用制品的种类和摄取时的温度等，最佳比例会不同。因此，只要可以获得本发明的效果，本领域的技术人员可以进行适宜调整，而不必受上述浓度范围的限制。
通过本发明的味道改良方法得到的可食用制品只要含有甜味料和香紫苏内酯及2-乙酰基吡咯，各成分的混合时间或混合顺序不受限制。另外，在可食用制品中，根据需要，在不影响本发明的效果的范围内，可以添加香料；色素；抗氧化剂；防腐剂；维生素类；乳酸钙或葡萄糖酸钙等的钙、铁、镁、磷、钾、钠等的矿物类等的食品、医药品或准医药品领域容许的添加剂。
根据本发明的含有甜味料的可食用制品的味道改良方法，例如对于含有蔗糖、寡糖等的糖类和糖醇等的可食用制品，可以赋予来源于蔗糖等的浓厚感以强烈感或清新感。另外，根据本发明味道改良方法，通过减少起因于高甜度甜味料或其它甜味料的涩味、苦味或者余味等的不良味道、或者抑制其表现，提供味道改良的、具有良好味道的可食用制品。
(3)可食用制品
本发明提供含有味道改良的甜味料的可食用制品(含有甜味料可食用制品)。本发明的可食用制品的特征在于含有甜味料和香紫苏内酯及2-乙酰基吡咯。
这里的甜味料广义上是指如上面的(1)所述以赋予可食用制品以甜味为目的而使用的添加剂，具体例子也如上述(1)所述。优选具有涩味、苦味、或者称为拖延感的余味等的不良味道的高甜度甜味料，具体地，可以列举阿斯巴甜、安赛蜜、阿力甜、甘草提取物、三氯蔗糖、甜菊提取物、ソ一マチン、糖精、糖精钠及尼尔甜。优选阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜。
作为本发明对象的可食用制品只要是含有一种或者两种或两种以上甜味料的可食用制品则没有特别的限制，例如可以举出，经口摄取的制品以及在口腔内利用的制品。具体地，例如，食品；糖衣片、锭剂、滴剂和糖浆剂等的经口给用或者口腔内用的医药品；口内清凉剂、漱口剂、及牙膏等的口腔内用的准医药品或者杂品。作为食品的具体例，可以同样地列举上述(2)所述的那些。优选饮料、桌上甜味料、甜点、冷糖果，特别优选饮料。本发明的可食用制品含有蔗糖或寡糖等的糖类或者糖醇等作为甜味料时，具有强烈感和清新感，或者含有高甜度甜味料作为甜味料时，起因于该高甜度甜味料而产生的涩味、苦味、称为拖延感的余味等的不良味道被显著抑制，具有良好的味道。
本发明的含有甜味料的可食用制品中的香紫苏内酯及2-乙酰基吡咯的比例可以根据最终制品中所需的甜味的强度和性质适宜调整，没有特别的限制。
具体地，作为含有甜味料的可食用制品(最终制品)100重量％中混合的香紫苏内酯的比例，例如，0.000005～0.5重量％，优选0.000025～0.25重量％，更优选0.0001～0.1重量％。
另外，作为含有甜味料的可食用制品(最终制品)中所含的2-乙酰基吡咯的比例，例如，相对于含有甜味料的可食用制品中所含的1重量份香紫苏内酯，2-乙酰基吡咯的比例为0.001～1000重量份，优选0.01～100重量份，更优选0.1～50重量份。
另外，可食用制品中所含的甜味料与香紫苏内酯和2-乙酰基吡咯的比例，可以根据所用的甜味料的种类和量、以及可食用制品的种类或所需的甜味的性质和程度进行适宜调整。作为一个例子，以0.0005～0.26重量％(5～2600ppm)的比例含有三氯蔗糖作为甜味料的可食用制品时，作为香紫苏内酯及2-乙酰基吡咯的混合比例，例如，香紫苏内酯为0.0000001～0.1重量％(0.001～1000ppm)，2-乙酰基吡咯为0.0000025～0.25重量％(0.025～2500ppm)。特别地以0.0005～0.05重量％(5～500ppm)的比例含有三氯蔗糖作为甜味料的饮料时，作为香紫苏内酯及2-乙酰基吡咯的混合比例，例如，香紫苏内酯为0.0000001～0.02重量％(0.001～200ppm)，2-乙酰基吡咯为0.0000025～0.025重量％(0.025～250ppm)。当然，根据所需的甜度及甜味性质、可食用制品的种类或摄取时的温度等，最佳比例会不同。因此，只要可以取得本发明的效果，本领域的技术人员可以适宜调节，不必受上述浓度范围的限制。
本发明的可食用制品只要含有甜味料和香紫苏内酯及2-乙酰基吡咯即可，根据需要，在不影响本发明的效果的范围内，可以含有香料；色素；抗氧化剂；防腐剂；维生素类；乳酸钙或葡萄糖酸钙等的钙类；铁、镁、磷及钾等的矿物类等的食品或者医药品领域容许的添加剂。
本发明的含甜味料制品例如含有蔗糖或寡糖等的糖类或糖醇等作为甜味料时，除来源于蔗糖等的浓厚感外还具有强烈感及清新感，或者含有高甜度甜味料作为甜味料时，起因于该高甜度甜味料的涩味、苦味或者余味等的不良味道被减少或者被掩蔽，味道被改良，具有良好的味道。
实施例
以下，通过以下的实验例和实施例具体说明本发明。但是，本发明不受它们的限制。另外，文中如无特别指明，“份”是指“重量份”，以及“％”是指“重量％”。另外，符号*表示是三荣源F.F.I株式会社制造的制品。
实验例1
对于三氯蔗糖0.014％溶液，如下表1所示，制备混合了香紫苏内酯和2-乙酰基吡咯的溶液(实施例1、比较例1-A及比较例1-B)，评价了饮用各溶液后的味道(苦味、涩味、及拖延感等的余味)。评价是通过25名试验参加者(パネラ一)的感官试验进行的。具体地，在不知道各溶液的配方的情况下让各试验参加者饮用各溶液，并让试验参加者选择饮用后的味道良好的那些(既无苦味也无涩味，拖延感弱的那些)。结果一并示于表1中。另外，通过用于两点比较法(双侧检验)的检验表(感官检查手册，科技协会检查委员会编，日本科技协会，1995年3月7日第13次印刷)判断显著差异。
显著差异：置信度1％的20名以上，置信度0.1％的21名以上
<表1>
香紫苏内酯(％) 2-乙酰基吡咯(％)   评价饮用后的味道良好的人数(人)
实施例1     0.00001     0.00025     21
比较例1-A     0.00001     -     12
比较例1-B     -     0.00025     16
如表1所示，与各自单独使用香紫苏内酯和2-乙酰基吡咯相比，将其并用时饮用后三氯蔗糖(高甜度甜味料)由来的涩味、苦味、以及拖延感少，三氯蔗糖的味道被改良。
实施例2～6味道改良的组合物的制备
根据以下的配方，混合各成分，制备了味道改良的组合物1。
<味道改良的组合物1的配方>
香紫苏内酯           0.01(份)
2-乙酰基吡咯         0.25
丙二醇               50.00
水                   余量
合计                 100.00份
作为比较例，制备了以下配方的味道改良的组合物2和3。
<味道改良的组合物2的配方>
香紫苏内酯           0.01份
丙二醇               50.00
水                   余量
合计                 100.00份
<味道改良的组合物3的配方>
2-乙酰基吡咯         0.01份
丙二醇               50.00
水                   余量
合计                 100.00份
使用上述的味道改良的组合物1，根据下述的配方制备了运动饮料。具体地，将香料以外的原料搅拌溶解在水中，加热到93℃后，加入香料并混合，填充到容器中，然后冷却，制备了运动饮料(实施例2～6：本发明饮料)。另外，使用表2所示的高甜度甜味料作为下述配方中使用的高甜度甜味料。
<饮料配方>
上述的味道改良的组合物1                         0.1份
高甜度甜味料                                    表2所示
柠檬酸(无水)(クエン酸(無水)N*)                 0.15
柠檬酸三钠(クエン酸三ナトリウムF*)             0.03
氯化钠                                          0.05
氯化钾                                          0.03
乳酸钙                                          0.03
L-抗坏血酸                                      0.05
L-苏氨酸                                        0.001
L-苯丙氨酸                                      0.001
香料(スウい一テイ一エツセンスNO.66781*)        0.1
水                                              余量
合计                                            100.00份
作为比较例，各自使用味道改良的组合物2(含有香紫苏内酯)和味道改良的组合物3(含有2-乙酰基吡咯)代替上述味道改良的组合物1(含有香紫苏内酯和2-乙酰基吡咯)，与实施例2～6同样地制作了比较运动饮料(比较例2-A～6-A及比较例2-B～6-B)和对照运动饮料(对照例2～6：对照饮料)。另外，以对照运动饮料为基准，对于各使用的高甜度甜味料比较评价了本发明饮料和比较饮料的味道。
具体地，评价是通过要求25名试验参加者饮用并比较含有味道改良的组合物的本发明饮料(实施例2～6：本发明饮料)或者比较饮料(比较例2-A～6-A，比较例2-B～6-B)及相应的不含味道改良的组合物的对照饮料(对照例2～6：对照饮料)，评价本发明饮料或者比较饮料的味道相对于对照饮料有无改善。另外，要求他们根据以下各评价点将本发明饮料的甜味的余味(涩味、苦味、拖延感)换算为数值，并进行评分，算出了各试验参加者的平均值。结果一并示于表2中。
<评价点>
-2：余味强
-1：余味有些强
0：无差别
1：余味有些弱
2：余味弱
<表2>
使用的高甜度甜味料 高甜度甜味料的添加量(％) 使用的味道改良的组合物的序号 评价点的平均 与各对照饮料(对照例2-6)相比评价本发明饮料或比较饮料的味道良好的人数(人)
实施例2 阿斯巴甜     0.0268     1     1.54     20
比较例2-A 阿斯巴甜     0.0268     2     1.13     14
比较例2-B 阿斯巴甜     0.0268     3     0.88     12
实施例3 安赛蜜     0.0357     1     1.00     18
比较例3-A 安赛蜜     0.0357     2     0.71     13
比较例3-B 安赛蜜     0.0357     3     0.78     13
实施例4 三氯蔗糖     0.01     1     1.88     21
比较例4-A 三氯蔗糖     0.01     2     1.06     11
比较例4-B 三氯蔗糖     0.01     3     1.18     15
实施例5 甜菊提取物     0.0214     1     1.00     18
比较例5-A 甜菊提取物     0.0214     2     0.87     10
比较例5-B 甜菊提取物     0.0214     3     0.69     8
实施例6 尼尔甜     0.00061     1     1.08     21
比较例6-A 尼尔甜     0.00061     2     0.75     12
比较例6-B 尼尔甜     0.00061     3     0.74     11
从表2可以看出，使用味道改良的组合物1(含有香紫苏内酯和2-乙酰基吡咯)制备的本发明饮料无论使用哪一种甜味料(阿斯巴甜、安赛蜜、三氯蔗糖、甜菊提取物、尼尔甜)，饮用后高甜度甜味料由来的涩味、苦味、拖延感等少，余味被改善。
另外，使用味道改良的组合物2(含有香紫苏内酯)和味道改良的组合物3(含有2-乙酰基吡咯)制备的比较饮料与使用含有香紫苏内酯和2-乙酰基吡咯的味道改良的组合物1制备的本发明饮料相比，高甜度甜味料由来的涩味、苦味、拖延感可明显感觉到，是残留余味的饮料。
实施例7：咖啡饮料
在下述配方所示的组成中，将砂糖和乳化剂的粉末混合物加到水中，在80℃加热溶解10分钟后，添加牛奶和脱脂奶粉，并且加入咖啡提取液。用碳酸氢钠将其pH调至6.8后，加入残留的原料，加水使混合物达到全量，加热到75℃，在14700kPa(150kg/cm2)的压力下进行均化处理，制备了咖啡饮料的溶液。将做好的溶液罐装后，在蒸馏甑杀菌机中在121℃进行20分钟灭菌，制备了咖啡饮料(按咖啡豆换算为4g/100ml)。
<配方>
咖啡提取液                                   28.0份
(Bx 3.0：调合豆L值＝23)
牛奶                                         10.0
脱脂奶粉                                     0.5
高甜度甜味料(サンスイ一トSA-5050*(商标))    0.017
砂糖                                         1.4
膳食纤维(ライテス：ダニスコジヤパン(株)制)   1.0
乳化剂(ホモゲンNo.1379*)                    0.014
碳酸氢钠                                     调至pH6.8
香料(コ一ヒ一フレ一バ一No.70306*)           0.08
实验例2使用的味道改良的组合物1(本发明品)     0.05
水                                           余量
合计                                         100.00份
所得到的咖啡饮料无苦味、涩味及拖延感，具有良好的味道。
实施例8：portion gum syrup
在下述配方所示的组成中，将增稠剂分散在果糖葡萄糖液糖中，加水，搅拌溶解，添加安赛蜜、三氯蔗糖和甜菊提取物，在80℃加热溶解10分钟后，加入剩余的原料，补加水至全量，填充到分份杯(ポ一ションカツプ)中，制备了分份的带甜味透明糖浆(ポ一ションガムシロツプ)。得到的糖浆没有感觉到高甜度甜味料由来的余味这样的不良味道。另外，将该糖浆作为甜味料加入冰咖啡中饮用时，饮料具有清新的良好的饮时味道。
<配方>
果糖葡萄糖液糖(Brix 75°)                    45.5
安赛蜜                                       0.05
三氯蔗糖*                                   0.03
甜菊提取物                                   0.02
增稠剂(ビスホツプD-3000-C*[商标])           0.1
香紫苏内酯                                   0.00001
2-乙酰基吡咯                                 0.0001
防腐剂(強力サンプレザ一N-13*[商标])         0.1
水                                           余量
合计                                         100.00份
实施例9：低热饮用果子冻
在下述配方所示的组成中，将胶凝剂、果糖葡萄糖液糖、阿斯巴甜、安赛蜜和三氯蔗糖加到水中，在80℃加热溶解10分钟后，添加剩余的原料，补加水至全量，填充到容器中，然后在85℃进行灭菌处理30分钟，制备了常温低热饮用果子冻(pH3.8，热值为18kcal/100g)。所得到的饮用果子冻无高甜度甜味料由来的拖延感这样的余味，为具有清新的良好的味道的饮用果子冻。
<配方>
5倍浓缩的透明苹果汁                          4.40份
胶凝剂(ゲルアツプK-S*[商标])                0.25
高果糖玉米糖浆                               2.00
阿斯巴甜                                     0.01
安赛蜜                                       0.01
三氯蔗糖*                                   0.005
柠檬酸(无水)N*                              0.15
柠檬酸三钠F*                                0.05
香紫苏内酯                                   0.000012
2-乙酰基吡咯                                 0.00005
香料(アツプルフレ一バ一No.64625*)           0.20
香料(サンアロマFAM No.9603(N)*[商标])       0.02
水                                           余量
合计                                         100.00份
实施例10：碎冰(葡萄果实；冰甜点)
在加有水的容器中，加入三氯蔗糖、膳食纤维、和稳定剂，在80℃加热搅拌溶解10分钟后，加入果汁和柠檬酸，补足总量后，边搅拌边冷却至约50℃，加入预先溶解在热水中的乳酸钙和其它原料，进一步边搅拌边冷却至5℃，填充到冰管中，然后硬化。硬化后，从冰管中取出混合物，过度冷却后，将其粉碎，制备了碎冰。得到的碎冰具有清新的余味，具有良好的味道。
<配方>
三氯蔗糖*                                      0.019份
7倍浓缩的透明葡萄汁
0.43
膳食纤维(フアイバ一ソル2H；松谷化学工業(株)制)  0.2
乳酸钙                                          0.1
柠檬酸(无水)(クエン酸(無水)N*)                 0.2
稳定剂(サンナイスYK-151*[商标])                0.35
香紫苏内酯                                      0.00003
2-乙酰基吡咯                                    0.00001
香料(グレ一プフル一ツ ェツセンスNo.72416*)     0.2
水                                              余量
合计                                            100.00份
工业实用性
根据本发明的味道改良的组合物，可以赋予甜味料以强烈感和清新感，或者可以消除高甜度甜味料通常具有的涩味、苦味、称为拖延感的余味等的不良味道，显著改善甜味料的味道。另外，在含有高甜度甜味料的可食用制品中，通过并用香紫苏内酯和2-乙酰基吡咯，可以消除高甜度甜味料由来的涩味、苦味、称为拖延感的余味等的不良味道，显著改良甜味料的味道。

Claims (14)

1.一种对于甜味料的味道改良的组合物，含有香紫苏内酯和2-乙酰基吡咯。
2.权利要求1所述的味道改良的组合物，其中所述的甜味料为高甜度甜味料。
3.权利要求1或2所述的味道改良的组合物，其中所述的高甜度甜味料为选自阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜的至少一种。
4.权利要求1所述的味道改良的组合物，其中，香紫苏内酯和2-乙酰基吡咯的混合比例是，相对于1重量份香紫苏内酯，2-乙酰基吡咯为0.001～1000重量份。
5.一种改良含有甜味料的可食用制品的味道的方法，其中，将香紫苏内酯和2-乙酰基吡咯与甜味料组合使用。
6.权利要求5所述的改良可食用制品的味道的方法，其中所述的甜味料为高甜度甜味料。
7.权利要求6所述的改良可食用制品的味道的方法，其中所述的高甜度甜味料为选自阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜的至少一种。
8.权利要求5所述的改良可食用制品的味道的方法，其中香紫苏内酯和2-乙酰基吡咯的混合比例是，相对于1重量份香紫苏内酯，2-乙酰基吡咯为0.001～1000重量份。
9.权利要求5所述的改良可食用制品的味道的方法，其中所述的可食用制品选自桌上甜味料、饮料、甜点和冷糖果。
10.一种甜味料的味道被改良的含有甜味料的可食用制品，含有香紫苏内酯、2-乙酰基吡咯和甜味料。
11.权利要求10所述的可食用制品，其中所述的甜味料为高甜度甜味料。
12.权利要求11所述的可食用制品，其中所述的高甜度甜味料为选自阿斯巴甜、安赛蜜、甘草提取物、糖精、糖精钠、三氯蔗糖、甜菊提取物和尼尔甜的至少一种。
13.权利要求12所述的可食用制品，其中香紫苏内酯和2-乙酰基吡咯的混合比例是，相对于1重量份香紫苏内酯，2-乙酰基吡咯为0.001～1000重量份。
14.权利要求10所述的可食用制品，其中所述的可食用制品选自选自桌上甜味料、饮料、甜点和冷糖果。
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JPWO2003007734A1 (ja) 2004-11-04
ATE316338T1 (de) 2006-02-15
DE60208908T8 (de) 2008-04-10
DE60208908D1 (de) 2006-04-13
WO2003007734A8 (fr) 2004-05-27
DE60208908T2 (de) 2006-08-24
EP1415545B1 (en) 2006-01-25
EP1415545A1 (en) 2004-05-06
US7851004B2 (en) 2010-12-14
US20040197453A1 (en) 2004-10-07
WO2003007734A1 (en) 2003-01-30
ES2256508T3 (es) 2006-07-16

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