JP2001069941A - Composition retaining sugar-like flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweet agent of new type retaining a sugar-like flavor even in acidity and a sweet agent effectively usable as a sweetener in various fields such as food and beverage, feed, pet food, medicine, etc. SOLUTION: This composition retains a sugar-like flavor by coexistence of fructose and trehalose. The composition retains a sugar-like flavor in acidity. The composition retains a sugar-like flavor by coexistence of fructose and trehalose in the rotation of 1:(0.4 to 1.0) and or retains a sugar-like flavor in acidity. The compoition is a sweet agent composition or a food and a beverage. The food and the beverage include a food and a beverage using the sweet agent composition. The food and the beverage include the whole foods and beverages, e.g. beverages, seasonings, cakes such as jelly, pudding, cake, cookie, etc., prepared foods, retort canned foods, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new type of composition having a sugar-like taste composed of fructose and trehalose. In the present invention, “sugar-like taste” or “taste close to sugar” is used to mean a good taste that is substantially the same as sugar.

[0002]

2. Description of the Related Art Sugar has been favored by human beings as a saccharide having the best taste quality balanced with sweetness and strength, and has been widely used since ancient times. However, as one of the properties of sugar, it is known that it is inevitable that an acidic solution of sugar will change its sweetness over time (Starch Science Handbook, 1977) because it decomposes in the presence of an acid. In addition, since sugar has the best taste quality, erythritol is used in combination with stevioside (19).
New Food Industry (1993), combining artificial sweeteners and flavors (Developed with foods in 1995, 1
Innovative methods for bringing the taste closer to sugar, such as the 997 Food Chemistry Newspaper, have been carried out particularly with high sweeteners. JP-A-6-2
No. 76997 discloses a sweetener composition obtained by mixing trehalose and aspartame, which has been developed with the problem of what kind of extender can be added to aspartame to produce a smoother sweetener having a better aftertaste. Japanese Unexamined Patent Publication No. 9-262665 has been developed with the object of obtaining a high-quality sweetener that contains trehalose and α-glucosylated stevia extract and is closer to sucrose.
With respect to β-glucosyl steviol, an α-glucosylated stevia extract having an average addition number of α-glucosyl groups of 1.0 to 2.4 and trehalose in a weight ratio of 0.07 to
A mixed sweetener characterized by containing 0.80: 100 is described. However, it is difficult to improve the unique aftertaste and bitterness of these artificial sweeteners and high-intensity sweeteners, and in fact, high-quality tastes closer to sugar have not yet been obtained.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a new type of composition, especially a sweetener composition, and a food or drink, which retains the sugar-like taste, particularly the sugar-like taste even under acidic conditions. Is to do. It is possible to provide a new type of sweetener which maintains sugar-like taste even under acidic conditions. An object of the present invention is to provide a sweetener that can be effectively used as a sweetener in various fields such as food and drink, feed, pet food, and pharmaceuticals.

[0004]

SUMMARY OF THE INVENTION Sugar has long been used as a natural sweetener with a rich and good taste. On the other hand, fructose has a sharp and refreshing taste, and trehalose also has a light taste. The present inventors have found that the coexistence of fructose and trehalose at a certain ratio can improve the light taste of fructose and produce a sugar-like taste with a rich and good taste. In addition, since sugar is decomposed into glucose and fructose under acidic conditions, there is a disadvantage that the taste quality changes in acidic foods and drinks, but this composition does not change its taste quality even under acidic conditions, and the taste of sugar does not change. A new composition that retains its quality.

[0005] The gist of the present invention is a composition in which sugar-like taste is maintained in the coexistence of fructose and trehalose. Sugar-like taste is maintained under acidity, and in this case, the present invention is a composition in which sugar-like taste is maintained under acidity in the presence of fructose and trehalose. Fructose and trehalose are 1: 0.
In this case, the present invention provides a sugar-like taste in which fructose and trehalose coexist at a ratio of 1: 0.4 to 1.0, or under acidic conditions. It is a composition in which sugar-like taste is maintained.

[0006] The composition is a sweetener composition or a food or drink, and in this case, the present invention is a sweetener composition or a food or drink that maintains a sugar-like taste in the coexistence of fructose and trehalose. Further, the present invention is a sweetener composition or a food or drink in which sugar-like taste is maintained under acidity in the presence of fructose and trehalose. Furthermore, the present invention relates to a sweetness in which fructose and trehalose coexist in a ratio of 1: 0.4 to 1.0 to maintain a sugar-like taste or to maintain a sugar-like taste under acidity. Or a food or beverage. The above-mentioned foods and drinks include foods and drinks using the sweetener composition of the present invention. The foods and drinks of the present invention include all kinds of foods and drinks such as beverages, seasonings, confectionery such as jelly, pudding, cake, and cookies, prepared foods, and canned retort foods.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Trehalose used in the present invention has three isomers (α, α-trehalose, α, β-
Trehalose and β, β-trehalose), and one or more of them can be used in combination. From the viewpoint of sweetness, α, α-trehalose is preferred. Syrup-like trehalose, crystalline trehalose,
Each can be used according to the usage form.

[0008] The fructose used in the present invention may be those usually used for foods and pharmaceuticals.
Syrups are generally used, but crystals can be used without any problem. Also, isomerized sugar in which fructose and glucose are mixed in a specific amount can be suitably used. Because the sweetness of fructose changes with temperature (sweetness 120 at 20 ° C,
It is necessary to adjust the amount of the composition depending on the use temperature, but the taste that is close to sugar does not change. Although the product of the present invention is not particularly limited to the use temperature, it is required to be 20 ° C. in terms of the amount of the composition required to obtain sweetness.
It is advantageous to use:

[0009] The composition of the present invention is a composition in which fructose and trehalose coexist, and is a composition in which sugar-like taste is maintained by coexistence. Means for causing fructose and trehalose to coexist is not particularly limited, and for example, adding or mixing fructose and trehalose, adding or mixing fructose to those already containing trehalose, those already containing fructose Trehalose can be added or mixed together. In the composition of the present invention, the ratio of fructose to trehalose is 1:
The range of 0.4 to 1.0 is preferred. By coexisting fructose and trehalose at this ratio, the light taste of fructose is improved, and a sugar-like taste with a rich and good taste is obtained. The composition of the present invention, especially the sweetener composition, is a syrup-shaped, crystalline or powdered sweetener composition. Other saccharides may be present in the composition of the present invention. For example, even when the composition of the present invention is a sweetener composition, other carbohydrates may be contained as long as fructose and trehalose are present at a ratio of 1: 0.4 to 1.0. . In that case, the content of other saccharides is preferably 60% or less. Further, other carbohydrates may be those that do not reduce taste, for example, glucose, isomaltooligosaccharides, maltooligosaccharides, fructooligosaccharides, oligosaccharides such as galactooligosaccharides, maltitol, erythritol, oligosaccharide alcohols and the like. Sugar alcohols and the like can be used.

[0010] Trehalose is said to have the property of changing the acidity, but in the present composition, it has the same function of making the acidity mild like sugar, but does not have the property of changing it. That is, when trehalose is present together with fructose, trehalose has an effect of maintaining the taste quality of sugar without changing the original acidity. Conventionally, as a device to approach the taste quality of sugar, methods mainly used for high sweeteners as described above, for example, a method of using stevioside and erythritol in combination, and a method of combining flavors with artificial sweeteners have been studied. . In the case of these sweeteners,
The amount used for the sweetness is reduced, and it is necessary to use other saccharides and other additives in combination in order to obtain a body feeling.
However, the product of the present invention can obtain favorable quality without any problem in body feeling.

One of the embodiments of the composition of the present invention is an embodiment of a new type of sweetener which maintains a sugar-like taste even under acidic conditions. It can be effectively used as a sweetener in various fields such as food and drink, feed, pet food, and pharmaceuticals. One aspect of the composition of the present invention is an aspect of a new type of food or drink that maintains sugar-like taste even under acidic conditions. Beverages as food and drink,
Examples include seasonings such as dressings and foods such as jelly confectionery.

[0012]

(1) The taste of a composition in which trehalose is present in fructose at a ratio of 1: 1 improves the light taste of fructose and becomes the same taste as that of sugar (see Test Example 1). (2) The taste of the composition in which trehalose is present at a ratio of 0.4 to 1.0, preferably 0.6 to 1.0 with respect to fructose 1 has the same taste as that of sugar ( See Test Example 2). (3) The composition of fructose: trehalose = 1: 1 has no change in taste before and after the heat treatment under acidic conditions, and has the same taste as the sugar before the heat treatment (see Test Example 3). (4) The composition of fructose: trehalose = 1: 1 does not differ from the taste of sugar under the same conditions even in the presence of other carbohydrates,
Further, no change in taste is observed by heat treatment under acidic conditions (see Test Example 4).

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Test Example 1 (Composition exhibiting the taste quality of sugar) The effect of the coexistence of fructose and trehalose on the taste quality was examined. Fructose, a composition having a fructose: trehalose ratio of 1: 1 by weight, and a composition having a fructose: maltose ratio of 1: 1 are prepared so that the sweetness at 20 ° C. is equivalent to 7% by weight of sugar. A composition liquid was prepared, and the difference in taste quality from the 7% by weight sugar liquid was determined by 15 panelists. The taste is mellow, refreshing, light, hazy, aftertasteful, irritating, bitter, astringent, and divided into eight flavors. When
+2 if the taste is much stronger than sugar, +1 if it is stronger than sugar, -2 if it is much weaker than sugar, -1 if it is weaker than sugar
Was selected. The results are shown in Table 1 as total points.

[0015]

[Table 1] 味 Taste fructose fructose: trehalose fructose: maltose 1: 1 1: 1 ─────────────────────────────── Mellow −60 −3 Refreshing 9 15 Simple 60 2 There is a habit 2 − 1-6 There is aftertaste -205 There is irritation 002 There is bitterness -201 There is astringency -200 ────────────

From these results, trehalose was added to fructose in a ratio of 1:
When coexisting in 1, the light taste of fructose is improved and becomes the same taste as sugar. When a combination other than fructose and trehalose, for example, maltose is used for fructose, the aftertaste becomes stronger and the same taste quality as that of sugar cannot be obtained.

Test Example 2 (Effect of ratio of fructose and trehalose to maintain sugar-like taste) A composition was prepared by changing the mixing ratio of fructose and trehalose, and a taste test was conducted. Trehalose was added to fructose 1 at a ratio of 0 to 1.4 to prepare a composition. The composition liquid was adjusted so that each composition had a sweetness equivalent to 7% by weight of sugar at 20 ° C, and the composition was maintained at 20 ° C and evaluated by 15 panelists for taste quality. Each sample was selected from three points: taste, lightness, unchanged, and heavy taste compared to the 7% by weight sugar solution, and the number of selected persons was determined. The results are shown in the table. . The solid content concentration (%) in the table is the solid content concentration when the sugar content was adjusted to a sweetness equivalent to 7% of sugar.

[0018]

[Table 2] 味 Taste quality compared to sugar (human) Fructose and Treha Solid content ────比 Loin specific concentration (%) Light No change Heavy ──────────────────────────── 1: 1.4 10.8 0 3 12 1: 1.2 10.0 0.08 7 1: 1 8.8 0 15 0 1: 0.8 8.2 2 13 0 1: 0.6 7.6 3 12 0 1: 0.4 7.0 3 11 1 1: 0.2 6.7 10 5 0 1: 0 5.8 15 00 0 ────────────

From these results, the taste quality of the composition in which trehalose was present in a ratio of 0.4 to 1.0 with respect to fructose 1 was very close to sugar, and was highly evaluated. In particular, 0.6-
The evaluation at a ratio of 1.0 was high. On the other hand, when trehalose is less than 0.4, the light taste of fructose is strong,
When it was more than 1.0, the taste became heavier than sugar, and the evaluation was low.

Test Example 3 (Effect on heat quality under heat treatment under acidic conditions) The taste quality under acidic conditions of a composition in which fructose and trehalose coexist, and the influence on heat quality under heat treatment under acidic conditions. Examined. 12.5% by weight of fructose in which a 10% by weight sugar solution was used as a control and the sweetness was combined with the sugar solution as a test solution:
A composition of trehalose = 1: 1 was prepared. 10% by weight
The sugar solution and test solution were adjusted to pH 3.5 with citric acid, each solution was split in half, one was left untreated (untreated),
The other was heat-treated at 90 ° C. for 15 minutes (treatment). After adjusting the temperature of each solution to 20 ° C., the difference in taste between sugar and the composition of the present invention under acidic conditions, and the change in taste before and after heat treatment were judged by 15 panelists. The judgment is
Compared to an untreated 10% by weight sugar solution, the method was used to select whether or not there was a change in taste. The results are shown in Table 3.

[0021]

[Table 3] 変 化 Change in taste quality 糖 Sugar Composition Heat treatment No change Changed (90 ℃ 15 minutes) ───────────────────────────── Sugar untreated (control) Sugar treatment 2 13 Fructose: Trehalose untreated 15 0 = 1: 1 Fructose: Trehalose treatment 14 1 = 1: 1──────────────────────────── ─

From these results, it was found that the composition in which fructose and trehalose coexisted maintained the same taste as sugar even under acidic conditions. Furthermore, the same taste quality as that of sugar was not changed by heat treatment under acidic conditions. On the other hand, the taste of sugar changed by heat treatment under acidic conditions.

Test Example 4 (Effect of Taste on the Presence of Other Carbohydrates and Heat Treatment under Acidic Conditions) Influence on taste when other sugars are present in a composition in which fructose and trehalose coexist The effects and changes in taste quality under acidic conditions were examined. Using a solution containing sugar and glucose (solid content 10% by weight, sugar: glucose = 35: 65) as a control, a test solution (solid content 10.87% by weight, fructose: trehalose: glucose = 20: 20: 60) was prepared. did. The sugar (including glucose) and the test solution are pH 3.0 using citric acid.
The solution was adjusted to 5 and each solution was divided in half. After adjusting each solution to 20 ° C., a difference in taste between sugar and the composition of the present invention and a change in taste before and after heat treatment in the presence of glucose were determined by 15 panelists. The determination was made by a method of selecting the presence or absence of a change in taste quality as compared with an untreated sugar solution (including glucose). The results are shown in Table 4.

[0024]

[Table 4] 変 化 Change in sugar composition and taste quality─────── ───── Heat treatment No change No change (90 ℃ 15 minutes) 砂 Sugar : Glucose = 35: 65 untreated (control) sugar: glucose = 35: 65 treated 3 12 fructose: trehalose: glucose untreated 14 1 = 20: 20: 60 fructose: trehalose: glucose treated 14 1 = 20: 20: 60 ─────────────────────────────────

From these results, the taste of sugar and the composition of the present invention did not change even in the presence of glucose. Under the heat treatment under acidic conditions, the taste of the sugar solution was significantly changed by heat treatment at 90 ° C. for 15 minutes. In contrast, the composition of the present invention did not show any change in taste even after the heat treatment, and maintained the same taste as sugar (same as control).

Example 1 (Fruit drink) Citric acid 0.15% by weight, lemon juice 1% by weight, lemon flavor 0.12% by weight, sugar 10% by weight, water was added to 100% by weight, Instead of sugar, the syrupy sweetener composition of the present invention having a 1: 1 fructose: trehalose composition was used so that the solid content was 12.5% by weight. 1
The beverage was adjusted to 00% by weight. When these were examined for taste before sterilization, both were close in taste. Therefore, these are packed in containers, and 90
After heating at 10 ° C. for 10 minutes, cooling was performed. These tastes were examined before and after heat treatment. The beverage that was the composition of the present invention before the heat treatment had the same good taste as the beverage using sugar before the heat treatment. After the heat treatment, the taste of the beverage of the present invention did not change, and the taste of the beverage using sugar changed, while the taste of the beverage maintained good quality.

Example 2 (Lemon jelly) 0.2% gellan gum, 10% sugar and 74.2% water were mixed while being heated to 80 ° C. After adding 15% of lemon juice, 0.25% of citric acid, 0.2% of calcium lactate and 0.1% of flavor to this, homogenize, pour into a heat-resistant container, seal, and heat sterilize at 80 ° C for 25 minutes. Was done. This was cooled to obtain a finished product. On the other hand, 10% of the powdered sweetener composition of the present invention having a fructose: trehalose composition of 1: 1 was used instead of sugar, and others were added in the same manner, and lemon jelly was produced in the same process. These tastes were examined before and after heat treatment. The jelly of the present composition before the heat treatment had the same good taste as the jelly using sugar before the heat treatment. After the heat treatment, the taste of the jelly, which is the composition of the present invention, did not change, and good taste was maintained, whereas the jelly using sugar changed the taste.

Example 3 (Emulsion type dressing) 150 g of yogurt and 150 g of sugar
g, and the mixture was stirred at 80 ° C. for 20 minutes.
g, pepper 1.0 g, and xanthan gum 0.15 g were put in a homogenizer, and stirred while gradually adding 200 g of salad oil to produce an emulsion type dressing. On the other hand, instead of sugar, use 75 g of fructose and 75 g of trehalose,
Other materials were similarly added and processed to produce an emulsion dressing. These tastes were examined before and after heat treatment. The dressing of the composition of the present invention before the heat treatment had the same good taste as the dressing using sugar before the heat treatment. After the heat treatment, the taste of the dressing of the composition of the present invention did not change, and the taste of the dressing using sugar changed while the good taste was maintained.

[0029]

According to the present invention, it is possible to provide a new type of composition having a sugar-like taste, especially having a sugar-like taste even under acidic conditions, particularly a sweetener composition and food and drink. A new type of sweetener having a sugar-like taste even under acidic conditions can be provided. It is possible to provide a sweetener that can be effectively used as a sweetener in various fields such as food and drink, feed, pet food, and pharmaceuticals.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Shinsuke Shinkichi 1-16 Sakura, Tsukuba, Ibaraki F-Term in Research Center for Research and Development, Showa Sangyo Co., Ltd. 4B047 LB09 LG22 LG23 LP02

Claims (6)

[Claims] 1. A composition in which fructose and trehalose coexist to maintain a sugar-like taste. 2. The composition according to claim 1, wherein the sugar-like taste is maintained under acidic conditions. 3. Fructose and trehalose in a ratio of 1: 0.4-1.
3. The composition according to claim 1, which coexists at a ratio of 0. 4. The composition of claim 1, wherein the composition is a sweetener composition.
2 or 3 compositions. 5. The composition according to claim 1, 2 or 3, wherein the composition is a food or drink. 6. The composition according to claim 5, wherein the food or drink is a food or drink using the sweetener composition according to claim 4.