JP2000217540A - Gustatoriness-improved food composition, method for improving gustatoriness and gustatoriness improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an inexpensive, highly versatile food composition containing a gustatoriness-improving ingredient which is obtained by subjecting sugar cane-derived bagasse to extraction with a solvent such as water, and capable of improving the gustatoriness of foods having unfavorable taste. SOLUTION: This-food composition contains a gustatoriness-improving ingredient which is obtained by subjecting sugar cane-derived bagasse to extraction with a solvent selected from the group consisting of water and hydrophilic solvents including ethanol. The food itself before incorporated with the above ingredient is a high-sweetness sweetener with after-sweetness or bitterness selected from the group consisting of stevia sweeteners, acesulfame K, saccharin (sodium), aspartame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone and alitame. The gustatoriness of the above hood is improved by formulating 1 g of the food with 0.0002-0.02 g of the bagasse extract (on a dry basis).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food composition with improved taste, a method for improving taste, and a taste improver.

[0002]

2. Description of the Related Art Taste is a taste sensed when a person eats food. It is well known that there are individual differences in the way in which the taste is sensed, but taste is generally expressed in basic terms such as salty, bitter, sour, and sweet.
However, some of these tastes may be perceived as undesirable tastes. For example, in general, bitterness in foods is often perceived as an undesirable taste by humans.
On the other hand, among sweets generally preferred, high-sweetness sweeteners have a sweetness decay compared to sugar, and the sweetness portion of this decay may be recognized as being undesirable. is there. That is, persistent post-sweetness, which is a drawback of high-intensity sweeteners, is a typical example of an unpleasant taste. In addition, some high-sweetness sweeteners may have bitterness together with an undesired after-sweetness, and this bitterness is also recognized as being undesirable. Heretofore, as a method of improving these undesired tastes, a method of adding a single ingestible compound or a compound extracted from nature is known.

For example, when the unpleasant taste is bitter, the taste can be improved by using a cyclodextrin (JP-A-58-10924, JP-A-2-283246). A method comprising adding an edible organic Ca salt, a glutamate and / or a nucleic acid-based taste substance (JP-A-59-187761), a method of adding sodium sulfate (JP-A-2-25428), Method of modifying taste by using a compound (Japanese Patent Application Laid-Open No. 7-50481)
No. 0) is known. However, even in these methods, although the effect of reducing the intended bitter taste is not sufficient, the amount used and the range of the target food used are limited due to the physical properties and taste of the taste-enhancing agent itself. It was not satisfactory, such as being limited. As a method for improving undesired post-sweetness or bitterness of a food containing a high-intensity sweetener, an improvement method using alum or naringin (Japanese Patent Application Laid-Open No. 52-90667), a method using sodium L-glutamate (Japanese Patent Application Laid-Open No. 148256), glycine, alanine, serine (JP-A-57-83068), sucrose (JP-A-57-155965), aspartame decomposition product (JP-B-58-162260), L-ascorbin Acid (JP-A-58-14176)
No. 0, JP-A-60-114167), an improved method using sodium chloride (Japanese Patent Publication No. 6-48966), an organic acid and cyclodextrin (Japanese Patent Publication No. 5-981), and a flavone derivative (Japanese Patent Publication No. 5-981). Kaihei 6-335362
Gazette), hesperidin, glucosyl hesperidin, methyl hesperidin (JP-A-8-256725),
A method using rutin and a rutin derivative (Japanese Patent Application Laid-Open No. 10-146165) is known.

[0004] However, although these conventional taste improvers are effective in improving the undesired sweetness of the desired high-intensity sweetener, they conversely exhibit the taste of the taste enhancer itself. In some cases, the sweetness itself may be reduced, and there are advantages and disadvantages such as lack of heat stability, and there is a problem in versatility and application. In addition, among high-sweetness sweeteners, stevia sweetener, acesulfame K, saccharin and saccharin sodium also have an unfavorable post-sweetness and a bitter taste, but there are taste improvers that improve either the post-sweetness or the bitterness. There was no taste improver that simultaneously improved the undesired after-sweetness and bitterness.

On the other hand, foods, especially confectioneries and drinks, using low-calorie sugar alcohols instead of sucrose have been developed for the purpose of reducing excessive calorie intake and texture. For example, sugar alcohols such as xylitol, mannitol, maltitol, lactitol, sorbitol, erythritol, reduced palatinose, reduced syrup, reduced maltose syrup, and the like. However, sugar alcohols have the disadvantage of lacking sweetness or flavor compared to sugar. Therefore, as a method of reinforcing the sweetness or flavor of these sugar alcohols and obtaining a sweetness closer to sugar, there is a method of using two or more sugar alcohols in combination, or using a sugar flavor such as maltol or ethyl maltol. Has been taken.
However, in the former case, the taste quality is not as far as sugar,
Moreover, it is not preferable in taste quality. In the latter case,
There is a disadvantage that the flavor of the confectionery or beverage is reduced or changed to an undesirable one.

Conventionally, many taste improvers which have been reported or used are those obtained by extracting a specific compound derived from a synthetic compound or a natural product, and their use range is limited, their solubility is low, or they are expensive. There was such a problem. Further, although they show a taste improving effect for a certain unfavorable taste, they are not satisfactory in that they should show a taste improving effect without impairing other flavors.

[0007]

SUMMARY OF THE INVENTION Accordingly, the present invention solves the above-mentioned problems and provides a food product having a wide versatility, a low cost, and an unfavorable taste by using a naturally derived taste improving component. The purpose of this is to improve the taste. The present invention further provides a sugar-improving sweet taste that is more sugar-like by reinforcing or enhancing the unsatisfactory sweet taste or flavor, which is a drawback of sugar alcohols. It is intended to improve the taste of foods containing alcohol.

[0008]

Means for Solving the Problems The present inventors have added an extract obtained by extracting sugarcane-derived bagasse with water or a hydrophilic solvent to a food having an unpleasant taste, thereby producing an unpleasant taste. In particular, it has been found that the post-sweetness or bitterness of a high-intensity sweetener is reduced or improved. Further, by adding an extract obtained by extracting sugarcane-derived bagasse with water or a hydrophilic solvent to a food containing a sugar alcohol, to enhance or enhance the unsatisfactory sweetness or flavor that is a drawback of the sugar alcohol sweetener, It has been found that a sweetness closer to sugar, that is, a sweetness with a body feeling can be given, and the taste is improved.

That is, the present invention is a food composition containing a taste improving component, which is obtained by extracting bagasse derived from sugarcane with a solvent selected from the group consisting of water and a hydrophilic solvent. A food composition characterized by being a bagasse extract obtained. The present invention also relates to a method for improving the taste of food, comprising adding, to food, a bagasse extract obtained by extracting sugarcane-derived bagasse with a solvent selected from the group consisting of water and a hydrophilic solvent. This is a characteristic taste improving method. Further, the present invention is a taste improver for food, comprising a bagasse extract obtained by extracting bagasse derived from sugarcane with a solvent selected from the group consisting of water and a hydrophilic solvent. Taste improver.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Sugar cane is safe for humans since it has been used as a raw material for brown sugar and sugar since ancient times. Up to now, bagasse itself has been used for the separation and use of specific components such as lignin and hemicellulose, the production of xylitol, the use for papermaking, the method for use as a fertilizer, the use as a fuel, the addition of other components and the feed by fermentation and softening of fiber. It is considered or used in the manufacture of In addition, studies have been made to add bagasse itself to typical foods in India that use rice, wheat, and corn as main ingredients (Int. J. Food Sci Technol., 24 (6), 669- 672,1989).
However, the use of sugarcane-derived bagasse with an extract extracted with water or a hydrophilic solvent as a taste improver has not been reported or studied so far.

In general, it is well known that there are individual differences in the way in which taste is perceived.
The “undesirable taste” is used as a basic expression of a general taste, and is an unfavorable taste among salty, bitter, sour, and sweet tastes, for example, salty gut salty taste (generally, salty taste). A corner means a salty taste that is unfavorable when the target food is tasted), an astringent bitterness, a stinging sourness, a high-intensity sweetener, a post-sweetness and bitterness that persist afterwards. However, it is not limited to these expressions.

In the present invention, examples of types of foods having an unpleasant taste are shown below, but are not limited thereto. If the unpleasant taste is bitter, such foods may include quince peel juice, alternative salts,
Examples include aloe juice, grapefruit juice, menthol, cocoa, and various health food materials, such as ginkgo biloba extract, mugwort extract, and aloe extract. In addition, when the unpleasant taste is a high-potency sweetener followed by sweetness and / or bitterness, examples of such a high-potency sweetener include a stevia sweetener (a stevia extract and a stevia extract treated with an enzyme). Enzyme-treated stevia to which glucose has been added and rebaudioside A, which has the highest sweetness among the sweeteners of stevia, acesulfame K, saccharin, sodium saccharin, aspartame, sucralose (substitute hydroxyl groups of sucrose with chlorine) Compound represented by the following chemical formula C ₁₂ H ₁₉ O ₈ Cl ₃ ), glycyrrhizin, neohesperidin dihydrochalcone and alitame (Alitame, L-aspartyl-D-alanin)
eN- (2,, 2,4,4-tetramethylthietan-3-yl) amide, L-α-
aspartyl-N- (2,2,4,4-tetramethyl-3-thietanyl) -D-ala
ninamide). Foods containing such a high-sweetness sweetener include, for example, chewing gum, candy, sweets such as chocolate, soft drinks, ice confectionery,
Ice cream, pickles and the like.

When a sweetener aqueous solution is ingested, the intensity of sweetness (sweetness intensity) changes over time. For example, a 5% aqueous solution of sucrose and an aqueous solution of a high-intensity sweetener having the same degree of sweetness as those are prepared, and the time course and the intensity of the sweetness after ingestion are shown in FIG. FIG.
In the high-sweetness sweeteners described above, the sweetness in the shaded portion is not desirable as a persistent “post-sweetness”. However, by using the taste improving component according to the present invention,
The sustained sweetness of such a high-intensity sweetener is suppressed, and the taste quality is improved. The time when the sweetness peak appears,
The intensity of sustained post-sweetness varies somewhat depending on the type of high-intensity sweetener, but all show the same tendency. In the present invention, "bagasse derived from sugarcane" refers to bagasse discharged in a sugar-making process in a sugar factory. The bagasse discharged in the sugar-making process in the sugar factory includes not only bagasse that has exited the final press but also cracked bagasse that has been cut into the first press and subsequent presses. I do.

[0014] Preferably, the bagasse that has exited the final press at the sugar mill is used. The bagasse discharged from the squeezing step has different moisture content, sugar content and composition ratio depending on the type of sugarcane, harvest time, and the like, and the bagasse used in the present invention may use any of these bagasses. Further, similarly to the raw sugar factory, for example, bagasse remaining after pressing sugarcane discharged in the brown sugar factory may be used. Alternatively, bagasse obtained by squeezing a sugar solution from sugarcane at a small scale at a laboratory level may be used. The bagasse extract is obtained by extracting the bagasse thus obtained with a solvent selected from the group consisting of water and a hydrophilic solvent. As the hydrophilic solvent, for example, lower alcohols such as methanol and ethanol can be used. The extraction temperature should be between 50 and 50 for efficient extraction.
100 ° C. is preferred. The extraction time varies depending on the raw material, type, state, extraction method, etc. of bagasse, but is usually 1 to 3 hours when leaching and extracting with hot water. As the extraction method, a general versatile method can be used, for example, a method of extracting bagasse and an extraction solvent together in a container, a method of extracting by circulating the extraction solvent, a method of continuous extraction, for example, , A Desmet-type extractor, a Rurgi-type extractor, and the like can be arbitrarily used.

The extract thus obtained can be used as a bagasse extract as it is or by concentrating or removing the solvent, or by dissolving or dispersing in another solvent after removing the extracting solvent. Alternatively, the bagasse extract can be used in a state where any components permitted to be added to food, such as additives, dispersants, and excipients, are added. As such additives, dispersants and excipients, for example, sugars such as sugar and fructose, various polysaccharides such as dextrin and pullulan, various starches such as corn starch and potato starch, various cellulose derivatives such as carboxymethylcellulose and methylcellulose And various emulsifiers such as glycerin fatty acid ester and sucrose fatty acid ester. The form in this case is arbitrary, and may be a form such as a powder, granule, cube, paste, or liquid.

The amount of the bagasse extract in the food is an amount that reduces or improves the unpleasant taste of the food, and can vary depending on the type and composition of the food. For example, in the case of a food containing a high-sweetness sweetener, the amount is 0.02 to 0.0002 g (dry weight) with respect to 1 g of the high-sweetness sweetener. By adding the taste improving component according to the present invention to a food having an unfavorable taste, an additional effect of improving the flavor can be obtained. In particular, when added to a food exhibiting a bitter taste, the taste improving effect is best felt, and can reduce or improve an undesirable bitter taste. In addition, among the high-sweetness sweeteners, in particular, stevia sweetener, acesulfame K, saccharin and saccharin sodium have post-sweetness and bitterness unique to the high-sweetness sweetener. Addition can subsequently reduce or improve both sweet and bitter taste. Therefore, the use of the stevia sweetener, acesulfame K, saccharin and saccharin sodium together with the taste-improving ingredient according to the present invention improves the palatability and widens its use range, amount and versatility. There is also.

By adding the taste-improving ingredient according to the present invention to a food containing a sugar alcohol, it is possible to obtain sweetness closer to sugar, that is, sweetness with a body feeling. Examples of the sugar alcohol include sugar alcohols selected from the group consisting of xylitol, mannitol, maltitol, lactitol, sorbitol, erythritol, reduced palatinose, reduced starch syrup, and reduced maltose starch syrup. Foods containing such sugar alcohols include, for example, confectionery such as chewing gum, candy, chocolate, soft drink, condensed milk, toothpaste and the like. The amount of the taste-improving ingredient (bagasse extract) added to food containing sugar alcohol is an amount that improves the sweetness of such food and makes it sweeter and closer to sugar. It may vary depending on the content, the composition of other components, and the like. For example, 1 g of sugar alcohol
0.00005 g to 0.0000005 g (dry weight).
The present invention will be described in more detail in the following examples, but the present invention is not limited thereto.

[0018]

EXAMPLES Unless stated otherwise,% is% by weight. Unless otherwise stated, the sensory test was performed by eating or drinking the target food. The color value was measured as follows.
0.1 g of the sample powder to be measured is dissolved in about 90 ml of distilled water, and the pH is adjusted to 7.0 using sodium hydroxide or hydrochloric acid.
After the preparation, the volume was increased to 100 ml. Next, this solution was added to Dismic-25CSO45AN cellulose acetate 0.45 μm
(Advantech Toyo Co., Ltd.), and filtered with a spectrophotometer UV-160 (Shimadzu Corporation) at 560 nm.
Was measured. The color value was determined by the following equation.

[0019]

[Number 1] color value _{= (1000 × (-ABS 560)} ) / (b × c) where, b: the length of the cell (cm) c: solid content per sample 1ml _(g) ABS 560: to 560nm It is the log value of the absorbance measured by

Production Example 1 Raw bagasse discharged from a Thai sugar factory (raw bagasse is
42 kg (52% water) of bagasse exiting the final press
%) Was placed in a saran net and batch-extracted with 600 liters of warm water (80 ° C.) for 1 hour while stirring. 570 liters of the obtained extract was filtered through a cartridge filter (Advantech Toyo Co., Ltd., cotton wind cartridge filter, TCW-100-CSD type), and then concentrated under reduced pressure to a solid concentration of about 10% using a concentrator. And freeze-dried overnight to obtain 1.18 kg of a yellow-brown powder extract (I) derived from raw bagasse. The recovery of the powder extract from the raw bagasse was 2.80%. The color value was 39,120.

Production Example 2 Raw bagasse discharged from a Thai raw sugar factory was dried in the sun and passed through a sieve having a mesh size of 5 mm to obtain a sieve. 20 kg of the obtained dried bagasse (water content: 8%) is packed in a 200 liter column, and 600 liter of hot water (80 ° C.)
Was pumped through the column for 1 hour. After filtering 545 liters of the obtained extract with a cartridge filter (Advantech Toyo Co., Ltd., cotton wind cartridge filter, TCW-100-CSD type),
The mixture was concentrated under reduced pressure to a solid concentration of about 10% with a concentrator and freeze-dried overnight to obtain 0.537 kg of a yellow-brown powder extract (II) derived from dried bagasse. The recovery of the powder extract relative to the dry bagasse was 2.69%. The color value was 45,180.

Production Example 3 45 kg of raw bagasse (moisture content 49%) discharged from the Okinawa Sugar Factory was put into a saran net and batch-extracted with 800 liters of warm water (80 ° C.) for 1 hour while stirring.
720 liters of the obtained extract is applied to a cartridge filter (Advantech Toyo Co., Ltd., cotton wind cartridge filter, TCW-100-CSD type).
And concentrated under reduced pressure with a concentrator to a solid concentration of about 10%, followed by freeze-drying overnight to obtain 1.22 kg of a yellow-brown powder extract (III) derived from raw bagasse. The solids recovery of the powder extract relative to the raw bagasse was 2.72%. The color value was 44,380.

Example 1 (Improving effect of undesired salty taste of tomato mixed juice containing salt) Using the powder (I) obtained in Production Example 1, a commercially available tomato mixed juice containing salt (trade name: Del Monte vegetable juice, The effect of improving the taste of a unique salt corner (a salty taste unpleasant when the target food was tasted) in Kikkoman Corporation was examined. To 100 g of tomato mix juice, 0.05 g of a 1% aqueous solution of the above powder (I) (powder weight is 0.0005 of vegetable juice)
%) Was added, and after sufficient stirring, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, eight panelists answered that the salt corner peculiar to tomato mix juice was reduced, and two panelists answered that the difference was not recognized.
In addition, 5 respondents found that the taste of the vegetables was matched and tasted better because the salt corner was reduced.

Example 2 (Improvement of Unfavorable Saltiness and Sourness of Chinese Cabbage in Soy Sauce) Using the powder (III) obtained in Production Example 3, commercially available Chinese cabbage in soy sauce (trade name Matsumae-style Chinese cabbage) The taste-improving effect on the characteristic salt corner of soy sauce pickles and Nakka Co., Ltd. was examined. To 100 g of Chinese cabbage soy sauce, add 0.1 g of a 1% aqueous solution of the above powder (III) (the weight of the powder is 0.001% of Chinese cabbage soy sauce),
After stirring well, the mixture was allowed to stand for 1 hour, and a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (III). Sensory tests were performed by 10 trained panelists. As a result, six panelists who answered that the saltiness peculiar to soy sauce pickles of Chinese cabbage was also reduced, and three panelists who answered that the salty flavor was reduced were reduced, and only the sourness was reduced. One panelist replied that it was done, and 0 panelists replied that they did not understand the difference. In addition, three persons answered that the umami increased as a whole pickle.

Example 3 (Effect of Improving Undesired Bitterness and Sourness of Grapefruit Juice) Using the powder (I) obtained in Production Example 1, a commercially available 10
The taste-improving effect of grapefruit juice on bitterness specific to 0% reduced grapefruit juice (trade name: Home Made Taste, Zenno High Pack) was examined. To 100 g of grapefruit juice, 0.01 g of a 1% aqueous solution of the above powder (I) (the weight of the powder was 0.0001% of grapefruit juice) was added, and the mixture was thoroughly stirred. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, 5 panelists who answered that the bitterness peculiar to grapefruit juice was reduced, and four panelists who answered that only the bitterness was reduced, and 4 panelists who answered that only the bitterness was reduced, and that only the acidity was reduced There was one panelist and no panelists answered that they did not understand the difference.

Example 4 (Effect of Improving Unwanted Bitterness of Cocoa) Using the powder (III) obtained in Production Example 3, a commercially available cocoa powder (trade name: Jun Morinaga Cocoa, Morinaga Seika Co., Ltd.) was used. The effect of improving taste on the bitterness unique to cocoa was investigated. 0.1 g of a 1% aqueous solution of the powder (III) is added to a cocoa beverage in which 4 g of cocoa powder is dissolved in 100 g of hot water.
(The weight of the powder is 0.025% of the cocoa powder),
After thorough stirring, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (III).
Sensory tests were performed by 10 trained panelists. As a result, 5 panelists answered that the bitterness peculiar to cocoa was reduced and the astringency peculiar to cocoa was reduced, 3 panelists answered that only bitterness was reduced,
One panelist answered that only the astringency was reduced, and one panelist said that the difference was not recognized.

Example 5 (Effect of Improvement of Unwanted Bitterness of Naringin) Using the powder (I) obtained in Production Example 1, naringin (bitter tangerine, summer orange, grapefruit and other citrus fruits) is used as the bitter substance. The effect of improving taste on the bitter taste of the bitter substance was examined. 10% Naringin solution (glycerin 40% + ethanol 50%) (trade name Bitter N,
100 g of 0.2 g of Saneigen FFI Co., Ltd.
0.1 g of a 1% aqueous solution of the powder (I) (the weight of the powder was 5.0% of naringin) was added to the aqueous solution of naringin diluted with distilled water, and the mixture was thoroughly stirred, and then a sensory test was performed. As a control, the same amount of water (glycerin 40% + ethanol 50%) was used instead of the aqueous solution of the powder (I).
It was used. Sensory tests were performed by 10 trained panelists. As a result, 4 panelists answered that the bitterness at the start was particularly reduced and the bitterness unique to naringin was clearly reduced, and that the bitterness at the start was slightly reduced and the bitterness unique to naringin was slightly reduced. There were four panelists, and two panelists said they did not understand the difference.

Example 6 (Improving effect of undesired bitterness of caffeine) [0028] Using the powder (I) obtained in Production Example 1, the effect of caffeine (a raw material of a caffeine preparation) as a bitter substance on bitterness was exhibited. The taste improving effect was examined. 0.1 g of caffeine (trade name: caffeine anhydrous, manufactured by Wako Pure Chemical Industries, Ltd.) is distilled water 100
To the aqueous solution of caffeine dissolved in g, 0.01 g of a 1% aqueous solution of the above powder (I) (the weight of the powder was 0.1% of caffeine) was added, and after sufficient stirring, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, the bitterness at the start was particularly reduced, and 5 panelists who answered that the bitterness peculiar to caffeine was clearly reduced, while the bitterness at the start was slightly reduced, and the bitterness unique to caffeine was also slightly reduced. Three panelists answered that they did, and two panelists answered that they did not understand the difference.

Example 7 (Improving Effect of Citric Acid on Undesired Acidity) The powder (I) obtained in Production Example 1 was used to examine the effect of improving the taste of citric acid, a sour substance, on the acidity. To a citric acid aqueous solution obtained by dissolving 0.2 g of citric acid (trade name, food additive citric acid, manufactured by Junsei Chemical Co., Ltd.) in 100 g of distilled water, 0.1% of a 1% aqueous solution of the above powder (I) was added.
g (the weight of the powder was 0.5% of citric acid) was added, and the mixture was thoroughly stirred, and then subjected to a sensory test. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, three panelists answered that the acidity peculiar to citric acid was significantly reduced, five panelists answered that the acidity was reduced, and two panelists answered that the difference was not recognized.

Example 8 (Effect of Improving Undesired Acidity of Ascorbic Acid) Using the powder (I) obtained in Production Example 1, the effect of improving the taste of ascorbic acid, which is an acid substance, to the acidity was examined. Ascorbic acid (trade name: food additive, ascorbic acid, manufactured by Junsei Chemical Co., Ltd.) was dissolved in 100 g of distilled water in an aqueous solution of ascorbic acid. (Weight: 0.2% of ascorbic acid) was added, and after sufficient stirring, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, three panelists answered that the acidity peculiar to ascorbic acid was extremely reduced, six panelists answered that the acidity was reduced, and one panelist answered that the difference was not recognized.

Example 9 (Effect of Improving Unwanted Acidity of Vinegar) Using the powder (I) obtained in Production Example 1, the effect of improving the taste of vinegar against undesirable acidity was examined. 1% of the above powder (I) per 100 g of vinegar (trade name: Mizkan vinegar, manufactured by Nakano Vinegar Co., Ltd.) diluted 5 times with distilled water
After adding 0.01 g of an aqueous solution and stirring well, a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, four panelists answered that the unpleasant sourness peculiar to vinegar was reduced and the sourness at the start was reduced, and five panelists answered that the sourness was reduced, and said that the difference was not recognized. There was one panelist.

Example 10 (Improving effect of undesired sweetness or bitterness of a high-intensity sweetener) A) The following high-intensity sweetener aqueous solution corresponding to the sweetness of a 5% sugar solution was prepared. 1) Stevia sweetener (manufactured by Morita Chemical Co., Ltd., trade name: Revadio A9) 0.031% aqueous solution 2 Acesulfame K (manufactured by Hoechst Co., Ltd., trade name: su
0.038% aqueous solution 3 sodium saccharin (manufactured by Aisan Chemical Industry Co., Ltd.)
0125% aqueous solution 4 aspartame (manufactured by Ajinomoto Co., Ltd., trade name: Pal Sweet) 0.025% aqueous solution 5 sucralose (manufactured by Tate and Lyle Co., Ltd.)
0.01% aqueous solution 6 Glycyrrhizin (manufactured by Maruzen Kasei Co., Ltd., trade name: pure glitimine) 0.1% aqueous solution 7 neohesperidin dihydrochalcone (manufactured by Sigma Chemical Co.) 0.006% aqueous solution 8 alitame (Carter Co., Ltd.) )) 0.025% aqueous solution B) Using the powder (I) obtained in Production Example 1 and the powder (III) obtained in Production Example 3, the above-mentioned undesired and high-intensity sweetener aqueous solutions are used. The taste improving effect on sweetness or bitterness was examined.

[0033] For 100 g of each high-intensity sweetener aqueous solution, 0.01% of a 1% aqueous solution of the above powder (I) or (III) is added.
g (powder weight of 0.000 of each high-intensity sweetener aqueous solution)
1%) was added, and the mixture was thoroughly stirred.
As a control, the same amount of water was used instead of the aqueous solution of the powder (I) or (III). Sensory tests were performed by 10 trained panelists. The results are shown in Table 1 below.

[0034]

[Table 1] (Note 1): The suppression of the persistence of undesired after-sweetness was lower than that of the control (◎ very effective, ○ effective, △ no change, × worsened) (Note 2): unfavorable bitterness Compared with the control (◎ very effective, ○ effective, △ no change, × poor)

As shown in Table 1, the powder (I) and the powder (I
II) both responded to eliminate or reduce the persistence of undesired post-sweetness of each high-intensity sweetener and also eliminate or reduce the undesirable bitterness unique to stevia sweetener, acesulfame K, sodium saccharin and glycyrrhizin. there were.

Example 11 (Effect of Saccharin Sodium to Improve Unwanted Post-Sweetness and Bitterness) Using a powder (I) obtained in Production Example 1, a commercially available sweetener (trade name: Sugar Cut, Asada Ame Co., Ltd.) Component: reduced maltose starch syrup 99.45%, saccharin sodium
0.55%) was examined for the effect of improving the taste on undesired after-sweetness and bitterness peculiar to saccharin sodium when drinking black tea containing 0.55%). Black tea 10 containing 4 g of the above sweetener
To 0 g, 0.01 g of a 1% aqueous solution of the powder (I) (the weight of the powder was 0.45% of sodium saccharin) was added, and the mixture was thoroughly stirred and then subjected to a sensory test. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, the undesired after-sweetness peculiar to sodium saccharin was reduced, and seven panelists answered that the undesired bitterness was also reduced, and two panelists answered that only the undesired after-sweetness was reduced, and only the undesired bitterness was reduced. Panelists answered that the
There were 0 panelists who did not understand the difference.

Example 12 (Improvement of Unfavorable Post-Sweetness and Bitterness of Stevia Sweetener) Using a powder (I) obtained in Production Example 1 when drinking a sports drink using Stevia sweetener The effect of improving taste on undesirable after-sweetness and bitterness specific to Stevia sweetener was examined. The composition of sports drink is Stevia sweetener 0.05%, citric acid 0.15%, vitamin C 0.03%, sodium chloride 0.05%, potassium chloride 0.04%, calcium lactate 0.012%, magnesium carbonate 0.002% was adjusted to 100 g. Powder (I) in 100 g of the above sports drink
Was added (the weight of the powder was 0.2% of the stevia sweetener), and the mixture was thoroughly stirred and then subjected to a sensory test. As a control, instead of the above aqueous solution of powder (I),
The same amount of water was used. Sensory tests were performed by 10 trained panelists. As a result, undesired after-sweetness peculiar to Stevia sweetener was reduced, and eight panelists answered that the undesired bitterness was also reduced, and two panelists answered that only the undesired after-sweetness was reduced, 0 panelists answered that only bitterness was reduced, and 0 panelists answered that no difference was found.

Example 13 (Improving effect of undesired post-sweetness and bitterness of acesulfame K) Acesulfame K specific when a candy using acesulfame K was tanned using powder (I) obtained in Production Example 1 The effect of improving taste on undesirable after-sweetness and bitterness was examined. The candy is prepared by dissolving 100 g of reduced palatinose in distilled water, heating to a temperature of 180 ° C., concentrating the solution, cooling to 120 ° C.
0.4 g of 0.20% and 0.1% aqueous solution of powder (I)
(The weight of the powder is 0.2% of Acesulfame K)
Well kneaded. This is 3 per candy
It was put into a mold and molded to obtain a g, and a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory test is conducted by trained panelists 1
Performed by 0 people. As a result, Acesulfame K
7 panelists who answered that the unfavorable bitterness was also reduced, and 2 panelists who answered that only the undesired bitterness was reduced, and that only the undesirable bitterness was reduced. One panelist replied, and 0 panelists did not understand the difference.

Example 14 (Effect of Improving the Taste of Sugar Alcohol) A) The following sugar alcohol aqueous solution corresponding to the degree of sweetness at a sugar solution concentration of 5% was prepared. 1 xylitol (manufactured by Towa Kasei Kogyo Co., Ltd., trade name: xylit) 5.0% aqueous solution 2 maltitol (manufactured by Towa Kasei Kogyo Co., Ltd., trade name: resis) 6.3% aqueous solution 3 lactitol (Towa Kasei Kogyo Co., Ltd.) Co., Ltd., trade name: Milhen) 14.3% aqueous solution 4 sorbitol (Nikken Chemical Co., Ltd., trade name: sorbitol FK) 8.3% aqueous solution 5 erythritol (Nikken Chemical Co., Ltd., trade name: Erythritol) 6.7% aqueous solution 6 Reduced palatinose (Mitsui Sugar Co., Ltd., trade name: Palatinit) 11.1% aqueous solution 7 Reduced syrup (Towa Chemical Industry Co., Ltd., trade name: PO-3
0) 20% aqueous solution 8 reduced maltose starch syrup (manufactured by Hayashibara Co., Ltd., trade name: Mavit) 6.3% aqueous solution B) Using the powder (I) obtained in Production Example 1 to give the above sugar alcohol aqueous solution The taste improving effect was examined. After adding 0.01 g of a 1% aqueous solution of the powder (I) to 100 g of each sugar alcohol aqueous solution, the mixture was thoroughly stirred and subjected to a sensory test. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists (A to J). The results are shown in Table 2 below.

[0040]

[Table 2] (Note 1): Body sensation was compared to the control (◎ very applied, ○ applied, △ no change, × worse)

As shown in Table 2, by adding the powder (I), a sweetness closer to sugar, that is, sugar alcohol, can be given a body feeling, and its taste is improved. It was possible to improve the sweetness which was a disadvantage of sugar alcohol.

Example 15 Effect of Improving the Taste of Sugar Alcohol Using the powder (I) obtained in Production Example 1, a candy using reduced palatinose (trade name: Palatinit) was prototyped. First, 100 g of reduced palatinose was dissolved in distilled water, heated to a temperature of 180 ° C., concentrated, and then cooled to 120 ° C. to obtain a powder (I) of 0.1%.
After adding 0.1 g of a 1% aqueous solution, they were kneaded well. This was put into a mold so as to be 3 g per candy and molded, and a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, 3 panelists answered that the so-called body feeling of the sugar alcohol was very high, and the sweetness was close to that of sugar, 6 panelists said that the body feeling was increased,
One panelist replied that they did not understand the difference.

Example 16 Effect of Improving the Taste of Sugar Alcohol and Improving the Unwanted Bitterness of Menthol Using the powder (I) obtained in Production Example 1, reduced palatinose (trade name: Palatinit, Mitsui Sugar Co., Ltd.) A menthol candy using) was prototyped. First, 100 g of reduced palatinose was dissolved in distilled water, and the temperature was 180 ° C.
After heating and concentrating, the mixture was cooled to 120 ° C., and 0.05 ml of a 1.0% aqueous solution of powder (I) and 1 g of menthol (Nagaoka Perfume Co., Ltd., trade name WA-2523) were added and kneaded well. This was put into a mold so as to be 3 g per candy and molded, and a sensory test was performed. As a control, the same amount of water was used instead of the aqueous solution of the powder (I). Sensory tests were performed by 10 trained panelists. As a result, 5 panelists answered that the so-called body feeling of sugar alcohol was greatly increased, the sweetness was close to that of sugar, and the unpleasant bitterness of menthol was reduced, and 4 panelists answered that body feeling increased. One panelist replied that they did not understand the difference.

Example 17 Effect of Improving the Taste of Sugar Alcohol Using the powder (I) obtained in Production Example 1, a chewing gum was produced using reduced maltose syrup (manufactured by Hayashibara Co., Ltd., trade name: Mavit). . First, 265 g of crystalline maltitol powder (manufactured by Towa Kasei Kogyo Co., Ltd., trade name: RESIS), 20 g of reduced starch syrup (manufactured by Towa Kasei Kogyo Co., Ltd., trade name: PO-30), 100 g of commercially available gum base, and sorbitol (Towa Kasei) 8 g of commercial name, Sorbit L (trade name), 3 g of citric acid, 4 g of glycerin, and 0.001 g of the above powder (I) were added, kneaded well for 20 minutes, rolled at room temperature and spread on a plate. After being formed into a shape, it was cooled and cut into a size (3 g) of a normal plate gum.
This gum was subjected to a sensory test. In contrast,
The same composition was used except that the powder (I) was not added. Sensory tests were performed by 10 trained panelists. As a result, the so-called body sensation of the sugar alcohol is greatly increased, and the sweetness similar to sugar is increased by 4 panelists.
Five panelists answered that their names and body sensations had increased, and one panelist said they did not understand the difference.

[0045]

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing a change over time in sweetness after ingestion of a sweetener aqueous solution.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/02 C12J 1/00 A C12J 1/00 A23L 2/00 B F-term (Reference) 4B017 LC02 LG02 LG07 LG14 LG20 LL09 4B028 BC03 BL01 4B047 LB09 LG17 LG25 LG32 LG33 LG37 LP01 LP07 4B069 DA07 HA09

Claims (19)

[Claims] 1. A food composition comprising a taste improving component, wherein the taste improving component is obtained by extracting bagasse derived from sugarcane with a solvent selected from the group consisting of water and a hydrophilic solvent. A food composition, which is an extract. 2. The method according to claim 1, wherein the hydrophilic solvent is ethanol.
A food composition as described. 3. The food composition according to claim 1, wherein the food itself has a bitter taste before including the taste improving component. 4. The food composition according to claim 1, wherein the food itself before including the taste-improving component has a sweetness or a bitter taste after a high-intensity sweetener. 5. The high-intensity sweetener is a stevia sweetener, acesulfame K, saccharin, saccharin sodium,
The food composition of claim 4, wherein the food composition is selected from the group consisting of aspartame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone and alitame. 6. The food according to claim 1, wherein the food contains a sugar alcohol.
A food composition according to any one of the preceding claims. 7. The method according to claim 7, wherein the sugar alcohol is xylitol, mannitol, maltitol, lactitol, sorbitol,
The food composition according to claim 6, which is selected from the group consisting of erythritol, reduced palatinose, reduced starch syrup, and reduced maltose syrup. 8. A method for improving the taste of a food, comprising:
A taste improving method comprising adding a bagasse extract obtained by extracting sugarcane-derived bagasse with a solvent selected from the group consisting of water and a hydrophilic solvent. 9. The method according to claim 8, wherein the hydrophilic solvent is ethanol.
The taste improving method according to the description. 10. The taste improving method according to claim 8, wherein the food itself before the taste improving component is included has a bitter taste. 11. The taste improving method according to claim 8, wherein the food itself before including the taste improving component has a sweetness or a bitter taste after the high-intensity sweetener. 12. The high-intensity sweetener is a stevia sweetener,
The taste improving method according to claim 11, which is selected from the group consisting of acesulfame K, saccharin, saccharin sodium, aspartame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone, and alitame. 13. The food according to claim 8, wherein the food contains a sugar alcohol.
The method for improving taste according to any one of claims 12 to 12. 14. The sugar alcohol is selected from the group consisting of xylitol, mannitol, maltitol, lactitol, sorbitol, erythritol, reduced palatinose, reduced syrup and reduced maltose syrup.
The taste improving method according to the description. 15. A taste improver for food, comprising a bagasse extract obtained by extracting sugarcane-derived bagasse with a solvent selected from the group consisting of water and a hydrophilic solvent. Taste improver. 16. The taste improver according to claim 15, wherein the hydrophilic solvent is ethanol. 17. The taste improver according to claim 15, wherein the food contains at least one of a high-intensity sweetener and a sugar alcohol. 18. The high-intensity sweetener is a stevia sweetener,
18. The taste improver according to claim 17, which is selected from the group consisting of acesulfame K, saccharin, saccharin sodium, aspartame, sucralose, glycyrrhizin, neohesperidin dihydrochalcone and alitame. 19. The sugar alcohol is selected from the group consisting of xylitol, mannitol, maltitol, lactitol, sorbitol, erythritol, reduced palatinose, reduced syrup and reduced maltose syrup.
Or a taste improver according to 18.