JP2001321114A - Sweetness composition and food and drink containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweetness composition having an excellent sweet substance of texture, quickly producing a flavor and having a strong sense of flavor while maintaining noncaloie characteristics. SOLUTION: This sweetness composition comprises erythritol and two or more kinds of high-sweetness sweeteners of different sweet substances, especially any two kinds of high sweetness sweeteners selected from acesulfame K, sucrose and aspartame. The food and the drink comprise this sweetness composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a sweet composition containing erythritol and two or more high-intensity sweeteners, and a food and drink containing the sweet composition.

[0002]

2. Description of the Related Art In recent years, there has been a strong demand for low-calorie or non-caloric foods and drinks in order to improve health awareness and diet. So-called high-sweetness sweeteners have attracted attention for the purpose of using such low-calorie or non-caloric foods and drinks because they have a higher sweetness and a smaller amount of use than sugar.

As high-intensity sweeteners, for example, stevioside, thaumatin, glycyrrhizin, saccharin, saccharin sodium, dihydrochalcone, aspartame, sucralose, acesulfame K, etc. are known, but each has its own advantages and disadvantages.

[0004] For example, stevioside is about 10% of sugar.
Although it is a high-sweetness sweetener having a sweetness of 0 to 200 times,
The sweetness and sharpness are slow and accompanied by bitterness and astringency. For this reason, it is not suitable for beverages with a low overall taste, such as near water.

[0005] Thomatin is a protein having a sweetness about 3000 times that of sugar and a molecular weight of about 22,000. In addition to being used as a sweetener, it is also used as a flavor improver. Because the sweetness has a strong aftertaste, it is not suitable for beverages with a low overall taste, such as near water.

Acesulfame K is about 100 to 2 parts of sugar.
It is a high sweetness sweetener having a sweetness of 00 times. It has the characteristics of very fast sweetening and sharpness, and has high pH and heat stability. However, it is difficult to impart sweetness to foods such as beverages and confections using only Acesulfame K because of the drawback of feeling very strong bitterness and astringency in the latter half of the sweetness and lacking texture.

[0007] Sucralose is a high-intensity sweetener having a sweetness approximately 600 times that of sugar, and its sweetness is relatively quick in onset and sharpness, and has almost no bitterness and astringency. It is used for food and desserts, but has the problem of lacking texture.

[0008] Aspartame is about 150-20% of sugar
It is an amino acid-based sweetener having 0 times the sweetness. It does not have bitterness or astringency, but has a sweetness lag, and its heat resistance is slightly low.When added to food, it can decompose during sterilization and storage, causing a reduction in sweetness. As a result, their use is limited.

Therefore, it is conceivable to use two or more kinds of high-sweetness sweeteners such as stevioside and glycyrrhizin in combination. However, in reality, a sweet composition having a good texture and good sweetness has not been obtained. is there.

[0010] For example, British Patent No. 2098848B discloses a sweetening composition using sucralose and acesulfame K in combination. However, although this sweet composition has a remarkable effect of enhancing sweetness, it has a problem of lack of texture and is insufficient in sweetness.

Next, in British Patent No. 21536551,
A method using sucralose and aspartame in combination is disclosed. However, according to this method, although sugar-like sweetness can be adjusted,
After all it is hard to say that the sweetness is satisfactory.

It is also known to use acesulfame K in combination with aspartame (Food Pro).
ess, VOL. 51, NO. 4, p. 36-3
8). According to this, although it is said that the sweetness is preferred, it is still hard to say that the sweetness is satisfactory.

As described above, when high-intensity sweeteners are used in combination, reduction of aftertaste, improvement of bitterness, and reduction of habit peculiar to high-intensity sweeteners are possible to some extent, but the top sweetness is insufficient. There are common problems such as lack of texture and thickness of taste, and habits peculiar to high-intensity sweeteners remain.
Further, for example, when one of acesulfame K, aspartame, and sucralose is used in combination with stevioside, thaumatin, glycyrrhizin, saccharin, sodium saccharin, and dihydrochalcone, the aftertaste of the sweetness is too strong, and a high-sweetness sweetener is specific. Habit remains.

On the other hand, erythritol, which is a non-caloric sweetener, is a sugar-free sugar alcohol having a sweetness of 70 to 80% of sugar. Therefore, it is widely used in low-calorie and non-calorie beverages, and in addition, confectionery such as jelly, gum, candy, health drinks,
It is also used for pharmaceuticals. The sweetness and sharpness are very fast, and it is characterized by a very light sweetness. In addition, it has a flavor-correcting effect such as improvement of green odor of vegetable juice and improvement of vitamin odor. However, erythritol alone does not have a wide range of sweetness and sometimes lacks texture.

[0015] For this reason, Japanese Patent Publication No. 7-100013 discloses a taste modifier using erythritol in combination with one kind of high-intensity sweetener selected from stevioside, glycyrrhizin and aspartame. According to this taste control agent, although it is said that the sweetness of the high-intensity sweetener can be improved and the sweetness near sugar can be adjusted, the sweetness of the high-intensity sweetener and erythritol respectively have The fact is that the quality defect is not improved, and it does not have a good quality sweet taste.
That is, although this taste modulating agent shows an optimum mixing ratio when erythritol and one of the above-mentioned one type of high-intensity sweeteners are combined, improvement of the sweetness afterdrawing peculiar to the high-intensity sweeteners is improved. Is not enough. In addition, it has been evaluated that it has a sweetness similar to that of sugar, but at present it is not as good as sugar in terms of texture. As described above, both the high-sweetness sweetener and erythritol have been pointed out as having a defect in sweetness, and it cannot be said that a satisfactory product in terms of sweetness has been obtained.

[0016]

SUMMARY OF THE INVENTION An object of the present invention is to improve the sweetness deficiencies of high-intensity sweeteners and erythritol, and to maintain the non-caloric properties of having a good texture with good sweetness. Providing a sweetened composition,
Another object of the present invention is to provide a food or drink containing such a sweet composition.

[0017]

DISCLOSURE OF THE INVENTION The present inventors have studied a sweet composition having good texture and good sweetness while maintaining non-caloric properties. It has been found that a combination of two or more types of high-intensity sweeteners having high sweetness can provide a sweet composition having a good texture and good sweetness.
Furthermore, the present inventors generally use foods and drinks using this sweet composition and foods and drinks such as sugar, fructose, and fructose-glucose liquid sugar, which are considered to have the best taste quality among sweeteners. Comparing the taste of food and drink using the saccharide used, the food and drink using the sweetening composition of the present invention is superior in taste quality, and hasten the onset of flavor in the food and drink. Or a strong flavor. The present invention has been completed based on such findings.

The gist of the present invention resides in a sweetening composition containing erythritol and two or more kinds of high-intensity sweeteners as described in claim 1, wherein the high-intensity sweetener is described in claim 2. As described, it is preferable to use any two of acesulfame K, sucralose and aspartame. The optimal combination of high intensity sweeteners will depend on the individual sweetening characteristics of the high intensity sweetener.

That is, the present invention according to claim 1 provides a sweetening composition containing erythritol and two or more kinds of high-intensity sweeteners. The invention according to claim 2 is characterized in that the high-intensity sweetener is any one of a combination of acesulfame K and sucralose, a combination of acesulfame K and aspartame, and a combination of aspartame and sucralose. 1 provides a sweetening composition according to item 1. The present invention according to claim 3 is a sweetening composition comprising erythritol, acesulfame K and sucralose, wherein the content of erythritol in the sweetening composition is 96.63 to 99.52% by weight. Content is 0.26 to 2.
63% by weight, and the content of sucralose is 0.14 to
2. The sweetness composition according to claim 1, which is 1.13% by weight. The present invention according to claim 4 is a sweetening composition comprising erythritol, acesulfame K and aspartame, wherein the content of erythritol in the sweetening composition is 94.52 to 98.95% by weight. Content is 0.51-3.
86% by weight and the aspartame content was 0.29
2. The sweetness composition according to claim 1, wherein the content is -2.91% by weight. The present invention according to claim 5 is a sweetening composition comprising erythritol, aspartame and sucralose, wherein the content of erythritol in the sweetening composition is 95.23 to 99.49% by weight.
And the aspartame content is 0.29 to 4.40.
% By weight, and the content of sucralose was 0.07-1.
The sweetness composition according to claim 1, which is 13% by weight. According to a sixth aspect of the present invention, there is provided a food or beverage containing the sweetening composition according to any one of the first to fifth aspects. Claim 7
The present invention according to the present invention provides a fruit juice-based near water, a coffee / tea beverage or a carbonated beverage containing the sweetening composition according to claim 3. The present invention according to claim 8 provides a fruit juice-based near water or a carbonated beverage containing the sweetening composition according to claim 4. According to a ninth aspect of the present invention, there is provided a fruit juice-based near water or a milk-containing beverage containing the sweetness composition according to the fifth aspect. The present invention according to claim 10 provides a tabletop sweetener comprising the sweetening composition according to any one of claims 3, 4, and 5.

[0020]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The present invention according to claim 1 is a sweetening composition containing erythritol and two or more kinds of high-intensity sweeteners.

As mentioned above, erythritol is a zero-calorie sugar alcohol that exhibits 70-80% sweetness of sugar. Therefore, it is widely used for low-calorie and non-caloric beverages, and is also used for confectionery such as jelly, gum, candy, health drinks, and pharmaceuticals. The sweetness and sharpness are very fast, and it is characterized by a very light sweetness. However, erythritol alone does not have a wide range of sweetness and sometimes lacks texture.

Therefore, in the present invention according to claim 1, as described above, erythritol alone does not provide a sufficient sweetness, and two or more high-intensity sweeteners alone lack the top sweetness. In addition, it has drawbacks such as lack of thickness of taste and habit peculiar to high-sweetness sweeteners.By using erythritol and two or more kinds of high-sweetness sweeteners in combination, the drawbacks of each other have been improved. Things. In the present invention according to claim 1, three or more kinds of high-sweetness sweeteners can be contained as long as the characteristics of the sweet composition of the present invention such as low calorie to non-calorie are not impaired.

As the high-intensity sweetener, for example, aspartame, sucralose, acesulfame K, stevioside, thaumatin, glycyrrhizin, saccharin, dihydrochalcones and the like can be mentioned. Among them, as the high-intensity sweetener, as described in claim 2, any two of acesulfame K, sucralose and aspartame, that is, acesulfame K
And sucralose, a combination of acesulfame K and aspartame, or a combination of aspartame and sucralose.

In the case of a combination of acesulfame K and sucralose, the content of acesulfame K is 0.26 to 2.63% by weight and the content of sucralose is 0.14, as described in claim 3. Preferably, it is about 1.13% by weight. By containing Acesulfame K and sucralose in the above proportions, the bitterness and astringency of Acesulfame K are less likely to be felt than when only one type is used, and the sweetness of sucralose is improved, It has a preferable sweetness. When the ratio of acesulfame K exceeds the above ratio, bitterness and astringency are strongly felt. On the other hand, when the ratio of sucralose exceeds the above ratio, sweetness is strongly sensed afterwards, which is not preferable.

A more preferred sweetening composition is a sweetening composition comprising erythritol, acesulfame K and sucralose, and the content of erythritol in the composition is 0.48 to 3% of a mixture of acesulfame K and sucralose. Erythritol is preferably 96.63 to 99.52% by weight based on 0.37% by weight. By adding erythritol to the acesulfame K and sucralose at the above ratio, the sweetness and sharpness can be further improved, and a sweet product having good breadth and thickness can be obtained. If the content of erythritol is less than this range, the sweetness of the high-sweetness sweetener can be felt afterwards, and if it exceeds this range, the sharpness of the sweetness becomes very good, so it is not too thick None of them is preferable because it becomes sweet.

The sweetening composition containing erythritol, acesulfame K and sucralose has a low sweetness and a light sweetness. There is not much roundness. Since it has a clear sweetness, it is suitable for fruit juice having sourness and bitterness, and is also suitable for carbonated drinks for the same reason. It is also suitable for bitter and astringent black tea.

Next, in the case of a combination of acesulfame K and aspartame, the content of acesulfame K is 0.51 to 3.86% by weight and the content of aspartame is 0%. It is preferably from 29 to 2.91% by weight. By containing acesulfame K and aspartame in the above proportions, the bitterness and astringency of acesulfame K are less likely to be felt than when only one type is used, and the sweetness of aspartame is further reduced and persistent. Is improved and the sweetness is improved. If the content of Acesulfame K exceeds the above ratio, bitterness and astringency are strongly felt,
On the other hand, when the ratio of aspartame exceeds the above ratio, the aftertaste and persistence of the sweetness are strongly felt, and neither is preferable.

A more preferred sweetening composition is a sweetening composition comprising erythritol, acesulfame K and aspartame. The content of erythritol in the composition is 1.05 to 5 as a mixture of acesulfame K and aspartame. Erythritol is preferably 94.52 to 98.95% by weight with respect to .48% by weight. For Acesulfame K and Aspartame,
By containing erythritol in the above ratio,
Further, the standing and sharpness of the sweetness are improved, and a good sweetness having a breadth and thickness can be obtained. If the content of erythritol is less than this range, the sweetness of the high-sweetness sweetener can be felt afterwards, and if it exceeds this range, the sharpness of the sweetness becomes very good, so it is not too thick None of them is preferable because it becomes sweet.

The sweetening composition containing such erythritol, acesulfame K and aspartame is a sweet composition having a relatively sharp sweetness peak, a sharp sharpness, and a strong impact. Therefore,
In the case of fruit juices, those showing a clear sweetness are suitable. Also, it has a clear sweetness and is suitable for carbonated drinks. In addition, because it has a clear sweetness,
It is also suitable for tabletop sweeteners used in various foods.

Further, in the case of a combination of aspartame and sucralose, the aspartame content is 0.29 to 4.40% by weight,
It is preferable that the content of sucralose is 0.07 to 1.13% by weight. By containing aspartame and sucralose in the above proportions, the sweetness of sucralose is less likely to be depressed, and the thickness of the sweetness is increased, compared with the case of using only one of each, and the sweetness of aspartame is further improved. Taste and persistence are improved, resulting in a preferred sweetness. When the content of sucralose exceeds the above ratio, the sweetness has no thickness. On the other hand, when the content of aspartame exceeds the above ratio, the aftertaste of sweetness and persistence are strongly felt, which is not preferable.

A more preferred sweetening composition is a sweetening composition comprising erythritol, aspartame and sucralose, and the content of erythritol in this composition is from 0.51 to 4.77 of a mixture of aspartame and sucralose. Erythritol 9% by weight
It is preferably from 5.23 to 99.49% by weight. By adding erythritol to the aspartame and sucralose at the above-mentioned ratio, the sweetness and sharpness can be further improved, and a sweet product having a good breadth and thickness can be obtained. If the content of erythritol is less than this range, a persistent sweetness aftertaste characteristic of a high-sweetness sweetener is felt, and if it exceeds this range, the sharpness of the sweetness becomes very good, so the thickness is too light and too thick. None of them is preferable, because it has no sweet taste.

Such a sweet composition containing erythritol, sucralose and aspartame has a wide range of sweetness, is round, soft and full-bodied. It is suitable for fruit juices with a strong sweet taste (such as muscat or peach juice). It is also suitable for beverages containing the mildness of milk components.

The sweetener composition of the present invention according to claims 1 to 5 and the tabletop sweetener of the present invention according to claim 10 may be any of solids such as fine powders, powders, granules, crystals, tablets, aqueous solutions and solutions. May be used. The method for producing a sweetening composition according to the present invention according to claims 1 to 5, wherein erythritol and a high-intensity sweetener are mixed in a powder or fine powder state; wet granulation, dry granulation, extrusion granulation, and spraying. A method for producing granules such as dry granulation and fluidized bed granulation; a method for coating the surface of erythritol crystals or powder with a high-intensity sweetener; a method for producing common solids such as eutectics and tablets; Alternatively, the method is not particularly limited as long as it is a method for producing an aqueous solution or a solution in which erythritol and a high-intensity sweetener are dissolved in another food-based solvent.

[0034] The sweetening composition of the present invention according to claims 1 to 5 improves the sweetness deficiencies of acesulfame K, sucralose and aspartame while maintaining the non-caloric properties, and provides a good textured good sweetness. Although it can be obtained, other high-intensity sweeteners such as stevioside, thaumatin, glycyrrhizin, saccharin, and dihydrochalcone may be used in combination, if necessary, as long as the object of the present invention is not impaired.

When a low-calorie sweet composition having a good texture and good sweetness, which is a feature of the sweet composition of the present invention according to claims 1 to 5, is required, the taste of the present invention is used. Isomerized sugar, sugar, glucose,
Sugars such as fructose, maltose, lactose, trehalose, syrup; other sweeteners such as sugar alcohols such as sorbitol, xylitol, maltitol, lactitol, reduced starch hydrolyzate, and excipients such as dextrin and dietary fiber; An extender may be added.

[0036] Such a sweetening composition of the present invention according to claims 1 to 5 is suitably used for food and drink as described in claim 6. That is, the present invention according to claim 6 is a food or beverage containing the sweetening composition according to any one of claims 1 to 5. As described above, the sweetening composition of the present invention according to claims 1 to 5 is a tabletop sweetener, a general soft drink including near water (carbonated drink, fruit drink, coffee drink,
Tea drinks, soy milk, sports drinks, dairy drinks, etc.), health drinks, nutritional drinks, alcoholic drinks, and other chocolates, gums, candy, tablets, cakes, cookies, jelly, ice cream, yogurt, mousse , Cream, paste, Japanese sweets such as yokan, mizuyokan, pickles, livestock meat products, fish meat products and other foods,
It can be used in a wide range of applications, such as foods and drinks such as medicines such as internal liquids, and dental products such as toothpaste mouthwash.

The sweetening composition according to the third aspect, that is, the sweetening composition containing erythritol, acesulfame K and sucralose has the above-mentioned sweetening properties, so that it can be used as a beverage, especially as described in the seventh aspect. It is preferably used as a sweetener for fruit juice-based near water, coffee / tea drinks or carbonated drinks, which are less persistent and require a clear sweetness characteristic. Further, as described in claim 10, it is also used as a tabletop sweetener. In the present invention, the form of the tabletop sweetener is not particularly limited.

Next, the sweetening composition according to the fourth aspect, that is, the sweetening composition containing erythritol, acesulfame K and aspartame has the above-mentioned sweetness characteristics, and therefore, is preferably a beverage, particularly the invention described in the eighth aspect. As described above, it is particularly preferably used as a sweetener for juice-based near water or carbonated beverages which require a clear and sharp sweetness, or as a tabletop sweetener as described in claim 10. In the present invention, the form of the tabletop sweetener is not particularly limited.

Further, the sweetening composition according to claim 5,
That is, the sweetening composition containing erythritol, aspartame and sucralose has the above-mentioned sweetening properties, so that the beverage, especially as described in claim 9, is rounded,
It is preferably used as a sweetener for fruit juice-based near water or milk-containing beverages, for which soft sweetness characteristics are desired. Further, as described in claim 10, it is also used as a tabletop sweetener. In the present invention, the form of the tabletop sweetener is not particularly limited.

[0040]

EXAMPLES Examples of the present invention will be specifically described below, but the present invention is not limited to these examples. The sweeteners used in the examples are as shown in Table 1. The sweetness in Table 1 indicates a value when the sweetness of sugar is 1. In addition, the numerical values in the composition ratio of the sweet composition and the numerical values in the raw materials in the following tables all represent% by weight.

[0041]

[Table 1] Table 1

Test Example 1 As shown in Table 2, the sweetness ratio of aspartame (Pal) to sucralose (SU) was varied between 100: 0 to 0: 100 to prepare an aqueous solution based on 5% sugar sweetness. The optimal sweetness ratio of aspartame (Pal) and sucralose (SU) was investigated. Sensory tests were conducted by four panelists, and samples showing the preferred sweetness and the most preferred sweetness were selected from Sample Nos. 1 to 5, and the numbers of each were shown in Table 2. Two or more samples could be selected for the preferred sweetness. In addition, the subjects were ranked in order of sweetness quality, and the first to fifth places given by each panelist were totaled as five to one point, and the order with the highest score was regarded as the order with the best sweetness. The number in parentheses in the column of good sweetness rank indicates the total score. Also, the significance test is
Performed by Kramer's test, and those marked with * indicate that there is a significant difference at a 5% risk rate.

[0043]

[Table 2] Table 2

According to the results in Table 2, aspartame (Pa)
The optimal combined sweetness ratio of l) and sucralose (SU) was found to be in the range of Pal 75: SU 25 to Pal 25: SU 75.

Test Example 2 As shown in Table 3, the sweetness ratio of acesulfame K (AK) to aspartame (Pal) was 100: 0 to 0: 100.
, And prepared in the same manner as in Test Example 1 except that an aqueous solution based on a sweetness of 5% sugar was prepared, and the optimal combined sweetness ratio of acesulfame K (AK) and aspartame (Pal) was examined. Table 3 shows the results.

[0046]

[Table 3] Table 3

According to the results shown in Table 3, Acesulfame K (A
The optimal combination sweetness ratio of -K) and aspartame (Pal) was found to be in the range of AK75: Pal25 to AK50: Pal50.

Test Example 3 As shown in Table 4, the sweetness ratio of acesulfame K (AK) and sucralose (SU) was changed between 100: 0 to 0: 100 to prepare an aqueous solution based on 5% sugar sweetness. Acesulfame K was performed in the same manner as in Test Example 1 except that
The optimal combination sweetness ratio of (AK) and sucralose (SU) was investigated. Table 4 shows the results.

[0049]

[Table 4] Table 4

According to the results shown in Table 4, Acesulfame K (A
The optimal combined sweetness ratio of -K) and sucralose (SU) was found to be in the range of AK50: SU50 to AK25: SU75.

Test Example 4 In an aqueous solution of the optimal combination sweetness ratio (Pal 50: SU 50) of aspartame (Pal) and sucralose (SU), which had the best evaluation of sweetness in Test Example 1 (Table 2), Erythritol (ERT) was added at a sweetness ratio as shown in Table 5 to prepare aqueous solutions based on the sweetness of 5% sugar at the concentrations shown in Table 5, respectively. Erythritol in the case of a mixture of aspartame (Pal) and sucralose (SU) was prepared. The optimal combination sweetness ratio of (ERT) was investigated. In addition, the sensory test was performed by four panelists. A sample exhibiting the sweetness of preference is selected from among sample numbers 1 to 5,
The numbers are shown in Table 5. Two or more selections are also possible. Table 5 shows the results.

[0052]

[Table 5] Table 5

According to the results in Table 5, aspartame (Pa)
The optimal combined concentration of erythritol (ERT) in the case of a 50:50 mixture of l) and sucralose (SU) was found to be in the range of 0.5-2.0% by weight.

Test Example 5 Acesulfame K (AK) and aspartame (Pal) which had the best evaluation of sweetness in Test Example 2 (Table 3)
Erythritol (ERT) was added to an aqueous solution having an optimum combination sweetness ratio (AK75: Pal25) at a ratio as shown in Table 6 to prepare an aqueous solution having a sugar 5% sweetness standard having a concentration shown in Table 6 respectively. Other than the above, the procedure was the same as in Test Example 4, except that acesulfame K (AK) and aspartame (Pa) were used.
The optimal combined sweetness ratio of erythritol (ERT) in the case of the mixture of l) was investigated. Table 6 shows the results.

[0055]

[Table 6] Table 6

According to the results shown in Table 6, Acesulfame K (A
The optimal combined concentration of erythritol (ERT) in the case of a 75:25 mixture of -K) and aspartame (Pal) was found to be in the range of 0.5-2.0% by weight.

Test Example 6 In an aqueous solution of the optimal combination sweetness ratio (AK 25: SU 75) of acesulfame K (AK) and sucralose (SU), which had the best evaluation of sweetness in Test Example 3 (Table 4). And erythritol (ERT) were added in the proportions shown in Table 7 to prepare Acesulfame K (AK ) And sucralose (SU) were examined for the optimal combined sweetness ratio of erythritol (ERT). Table 7 shows the results.

[0058]

[Table 7] Table 7

According to the results in Table 7, Acesulfame K (A
-K) and sucralose (SU) in a 25:75 mixture, the optimal combined concentration of erythritol (ERT) is:
It was found to be in the range of 0.5-2.0% by weight.

Test Example 7 The combined sweetness ratio (Pal: SU = 75: 25 to 25:75) of aspartame (Pal) and sucralose (SU), which had good sweetness evaluation results in Test Example 1 (Table 2) Erythritol (ERT) was added to the aqueous solution at a suitable ratio (0.5 to 2.0%) as shown in Table 8 to prepare an aqueous solution based on the sweetness of 5% sugar having a concentration shown in Table 8 and aspartame (Pal). ) And sucralose (SU) and erythritol (ERT) in the case of a mixture, the concentration ratio of each component was calculated. Table 8 shows the results.

[0061]

[Table 8] Table 8 (Part 1)

[0062]

[Table 9] Table 8 (Part 2)

Test Example 9 The combination sweetness ratio (AK: Pal: = 75: 25 to 50: 5) of Acesulfame K (AK) and aspartame (Pal), which had good sweetness evaluation results in Test Example 2 (Table 3).
Erythritol (ERT) was added to the aqueous solution of 0) at a suitable ratio (0.5 to 2.0%) as shown in Table 9 to prepare an aqueous solution based on 5% sugar 5% sweetness having a concentration shown in Table 9 respectively.
The concentration ratio of each component in the case of a mixture of acesulfame K (AK), aspartame (Pal) and erythritol (ERT) was calculated. Table 9 shows the results.

[0064]

[Table 10] Table 9

Test Example 9 Combination sweetness ratio (AK: SU: = 50: 50 to 25: 7) of acesulfame K (AK) and sucralose (SU) which gave a good evaluation of sweetness in Test Example 3 (Table 4)
Erythritol (ERT) is added to the aqueous solution of 5) at a suitable ratio (0.5 to 2.0%) as shown in Table 10 to prepare a 5% sugar-based sweetened aqueous solution having a concentration shown in Table 10 respectively. The concentration ratio of each component in the case of a mixture of acesulfame K (AK), sucralose (SU) and erythritol (ERT) was calculated. Table 10 shows the results.

[0066]

[Table 11] Table 10

[Comparative Examples 1-2, Examples 1-2] A sweetening composition comprising erythritol, aspartame and sucralose having the composition shown in Table 11 was prepared by adding water and raw materials shown in Table 11 so as to have a sugar equivalent to 4% sweetness. To prepare a non-caloric near water having a muscat taste. Table 11
The medium sweetness indicates a value when the sweetness of sugar is set to 1. Table 12 shows the results of the sensory test of the obtained near water.
Shown in The sensory test was conducted by four panelists.
The evaluation was performed according to the scoring method shown in FIG. The score was set to 4 points for each question item, the scores of each panel were totaled, and the total value was expressed in four stages of × (impossible), Δ (acceptable), ○ (good), and ◎ (excellent).

[0068]

[Table 12] Table 11

[0069]

[Table 13] Table 12

[0070]

[Table 14] Table 13

[Comparative Examples 3 and 4, Examples 3 and 4] A sweet composition comprising erythritol, sucralose and aspartame having the composition shown in Table 14 was prepared by mixing water and the raw materials shown in Table 14 so as to have a sugar content of 6% sweetness. To prepare a yogurt-flavored non-caloric near water. Table 14
The medium sweetness indicates a value when the sweetness of sugar is set to 1. Table 15 shows the results of the sensory test by the scoring method of the obtained near water.

[0072]

[Table 15] Table 14

[0073]

[Table 16] Table 15

[Comparative Examples 5 to 7, Examples 5 to 6] A sweetening composition comprising erythritol, acesulfame K and aspartame having the composition shown in Table 16 was prepared by adding water and soybean so as to have a sugar equivalent to 4.66% sweetness. Was added to the raw materials shown in (1) to prepare a lemon-flavored non-caloric water. The sweetness in Table 16 indicates a value when the sweetness of sugar is set to 1. Table 17 shows the results of the sensory test by the scoring method of the obtained near water.

[0075]

[Table 17] Table 16

[0076]

[Table 18] Table 17

[Comparative Examples 8 to 9, Examples 7 to 8] A sweetening composition comprising erythritol, acesulfame K and sucralose having the composition shown in Table 18 was prepared by adding carbonated water so that the sweetness became 5.55% sweetness. Ingredients shown in No. 18 were added to prepare a non-calorie microcarbonated beverage having a grapefruit taste. The sweetness in Table 18 indicates a value when the sweetness of sugar is set to 1. Table 19 shows the results of the sensory test by the scoring method of the obtained near water.

[0078]

[Table 19] Table 18

[0079]

[Table 20] Table 19

[Comparative Examples 10 to 12, and Examples 9 to 10] A tabletop sweetener comprising erythritol, acesulfame K and aspartame having the composition shown in Table 20 was prepared, and this tabletop sweetener was equivalent to 5% sweetness of sugar. As in coffee. The sweetness in Table 20 indicates a value when the sweetness of sugar is set to 1. Table 21 shows the results of the sensory test of the obtained coffee by the scoring method.

[0081]

[Table 21] Table 20

[0082]

[Table 22] Table 21

[Comparative Examples 13 to 15, Examples 11 to 12]
Erythritol, Acesulfame K having the composition shown in Table 22
And a sweetening composition consisting of sucralose and water are added to water and the raw materials shown in Table 22 so as to have a sugar equivalent of 4% sweetness,
Black tea was prepared. The sweetness in Table 22 indicates a value when the sweetness of sugar is set to 1. Table 23 shows the results of the sensory test by the scoring method for the obtained black tea.

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[Table 23] Table 22

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[Table 24] Table 23

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According to the present invention, by using erythritol in combination with two kinds of high-intensity sweeteners having different sweetness, a sweet composition having a good texture and good sweetness can be obtained. Food and drink using this sweet composition,
While the non-caloric properties are maintained, the disadvantages of the sweetness of each of the high-sweetness sweetener and erythritol are improved, and the sweetness has a good texture with a good texture. I feel strongly.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) A23L 1/236 A23L 1/236 C 2/00 2/02 A 2/02 2/38 A 2/38 P 2/00 T (72) Inventor Hiroyuki Kono 24-12 Kitahama-cho, Chita-shi, Aichi F-term within Niken Kasei Co., Ltd. (Reference) 4B017 LG04 LG14 LK04 LK06 LK12 LK15 LL02 4B027 FB08 FB24 FC10 FK02 FK04 FK05 4B047 LB08 LB09 LF07 LG07 LG17 LG23 LG25

Claims (10)

[Claims] 1. A sweet composition comprising erythritol and two or more high-intensity sweeteners. 2. The sweetness according to claim 1, wherein the high-intensity sweetener is any one of a combination of acesulfame K and sucralose, a combination of acesulfame K and aspartame, and a combination of aspartame and sucralose. Composition. 3. A sweet composition comprising erythritol, acesulfame K and sucralose, wherein the content of erythritol in the sweet composition is 96.63 to 99.5.
2% by weight, and the content of acesulfame K is 0.26
-2.63% by weight, and the content of sucralose was 0.3%.
2. The composition according to claim 1, wherein the content is 14 to 1.13% by weight.
A sweetening composition as described. 4. A sweet composition comprising erythritol, acesulfame K and aspartame, wherein the content of erythritol in the sweet composition is from 94.52 to 98.
95% by weight, and the content of acesulfame K is 0.5
The sweetness composition according to claim 1, wherein the content is 1 to 3.86% by weight, and the content of aspartame is 0.29 to 2.91% by weight. 5. A sweetening composition comprising erythritol, aspartame and sucralose, wherein the content of erythritol in the sweetening composition is 95.23 to 99.49.
% By weight, and the aspartame content is 0.29 to
4.40% by weight and a sucralose content of 0.0
The sweetening composition according to claim 1, wherein the content is 7 to 1.13% by weight. 6. A food or drink comprising the sweet composition according to any one of claims 1 to 5. 7. A fruit juice-based near water, coffee / tea beverage or carbonated beverage containing the sweetening composition according to claim 3. 8. A juice-based near water or carbonated beverage containing the sweetening composition according to claim 4. 9. A juice-based near water or milk-containing beverage containing the sweetness composition according to claim 5. 10. A tabletop sweetener comprising the sweetening composition according to any one of claims 3, 4, and 5.