JP2003144086A - Sweetening composition excellent in retaining flavor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for keeping potency of a flavor for a long term, e.g. by retiaining the flavor during a best-before period, though the flavor added to foods evaporates during the shelf life and can not retain the potency just after the production. SOLUTION: This sweetening composition excellent in retaining the flavor comprises the flavor, one or more kinds of coexisted sweeteners having high degree of sweetness selected from aspartame, acesulfame K, sucralose, stevia, saccharin, and the like or, in addition to those, a coexisted sweeteners having low degree of sweetness.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of maintaining the potency of flavors in foods for a long period of time, for example, until the expiration date, by allowing a high-intensity sweetener to coexist with a flavor (flavor).

[0002]

2. Description of the Related Art For flavors, for example, "food additives added for the purpose of imparting flavor to food.
There are synthetic flavors that are chemically synthesized and natural flavors that are natural products. Actually, the following products are produced by the perfuming operation. Flavors for confectionery and beverages: Vanilla and citrus flavors added, flavors for alcoholic beverages: flavoring of Western liquor and cocktails such as ginger, flavors for general foods: aroma of Matsutake, flavors for cooked foods: scent of pizza, etc. Solid flavors are used for flavoring solid foods. This is made by adsorbing the fragrance to the base, and there are powder and tablets. Liquid flavors are used for flavoring liquid foods. These include oily flavors, water-soluble flavors and emulsified flavors. The oily flavor is used for flavoring oily foods and is also called a flavor base. The water-soluble flavoring agent is a flavoring agent dissolved in ethyl alcohol, propylene glycol or the like, and is used for flavoring beverages. Emulsified flavors are those obtained by dispersing flavors in water using an emulsifier, and are used for beverages such as fruit juices "(" Maruzen General Food Dictionary "published by Maruzen Co., Ltd. 1998).

[0003] However, the flavor (flavor) added to foods usually becomes an aroma during storage and is scattered, and the potency immediately after production cannot be maintained. The fact is that foods produced by using such flavors cannot maintain their original potency for a long time, for example, until the expiration date of the food.

[0004]

The object of the present invention is that the flavor added to the food is dispersed during storage and the potency immediately after production cannot be maintained, but the flavor is used for a long period, for example, during the shelf life. The purpose is to provide a method of maintaining the titer by holding the.

[0005]

Means for Solving the Problems As a result of earnest studies to achieve the object described in the preceding paragraph, the present inventor has found that the dissipation of the flavor is suppressed by the high intensity sweetener, and based on such findings. Based on this, the present invention has been completed.

That is, in the present invention, the flavor and one or more high-intensity sweeteners selected from aspartame, acesulfame K, sucralose, stevia, saccharin, etc. are allowed to coexist, or in addition to these. The present invention relates to a sweetener composition excellent in retaining flavor, which is characterized in that a sweetener having a low sweetness is also present.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

The flavors referred to in the present invention include, for example, fruits such as cinnamon, chocolate, vanilla, caramel, Irish cream, brandy, herb flavor, nut flavor, honey, apple, lemon, peach, berry and grapefruit. Examples thereof include system flavors and the like, but the flavors are not limited to these as long as the intended effect of the present invention is exhibited. The flavors may be appropriately used alone or as a mixture of two or more kinds as a target for flavor retention according to the present invention.

Examples of the high-intensity sweetener referred to in the present invention include aspartame, acesulfame K, sucralose, stevia, and saccharin. The same applies to flavors, as long as the sweetener is not limited to these. The high-intensity sweeteners may be used alone or in combination of two or more.

It is to be noted that a high-intensity sweetener is used in combination with sugar, maltitol, sorbitol, mannitol, sugar alcohols such as xylitol, erythritol, lactitol, etc., and low-intensity sweeteners of lactose, trehalose, dextrin and other sugars. With this, in addition to the effect unique to the present invention, it is possible to exert the effect of adjusting the amount (volume) during use and improving the taste quality.

The mechanism by which the method of the present invention retains flavor for a long period of time is presumed by the present inventors to be due to adsorption of flavor molecules by high-intensity sweetener molecules.

Therefore, in the present invention, when the flavor and the high-intensity sweetener are allowed to coexist, it is preferable that the specific mode of coexistence is a mode advantageous to such adsorption, for example, on the surface of sugar particles. Examples thereof include a method in which the flavor and the high-intensity sweetener are wet-coated by spraying water or the like, a method in which an appropriate dry coating is performed, a fluidized granulation method, and a granulation method by another method. Such a method can itself be a conventional method in this field.

As is well known, flavored coffees such as flavored lyophilized instant coffees such as Irish cream, hazelnut, cinnamon, vanilla and the like are commercially available. In order to prevent the flavor from escaping, these instant coffees are once individually packaged in a soft plastic inner bag and then housed in a laminated outer bag. When drinking tea, pour hot water as appropriate and add sugar or milk as desired. When individually packaging such flavored instant coffee, the flavor can be added in advance in the form of the sweetener composition according to the present invention.

Examples of the sweetener composition of the present invention include:
Examples thereof include those obtained by mixing and coating the surface of sugar and other sugars with a flavor and a high-intensity sweetener as described in Examples below, or granulating these. It goes without saying that a tabletop sweetener in which a flavor and a high-sweetness sweetener and a low-sweetness sweetener are present together is also included in the sweetener composition. Further, these do not necessarily have to be solid, and may be paste or liquid.

[0015]

EXAMPLES The present invention will be further described below with reference to examples.

Example 1 Aspartame, sugar and flavor (vanilla flavor) were mixed at a ratio of 1: 98: 1 and mixed with a Nauta mixer while spraying water to give flavor and aspartame on the surface of sugar. Coated. 2 of the obtained sweetener composition
It was stored in a closed system at 4 ° C. for 180 days, and the degree of retention of the fragrance was confirmed by sensory evaluation. As a control, a mixture of sugar and a fragrance prepared in the same manner at a ratio of 99: 1 was used.

That is, after the above-mentioned storage, these sweetener compositions were added to coffee and subjected to sensory evaluation. The results are shown in Table 1 below. As can be seen from the table, a significant difference was found in the manner of aroma between the two sweetener compositions.

[0018]

[Table 1]

Example 2 0.8: 0.2: 98: 1 of aspartame, acesulfame K, sugar and flavor (apple flavor).
And mixed with a Nauta mixer while spraying water to coat the surface of the sugar with a flavor, aspartame and Acesulfame K. The obtained sweetener composition was stored at 24 ° C. in a closed system for 200 days, and the degree of retention of the flavor was confirmed by sensory evaluation. 9 sugar and spices as controls
What was similarly compounded and prepared in the ratio of 9: 1 was used.

That is, after the above-mentioned storage, these sweetener compositions were added to black tea to perform a sensory evaluation. The results are shown in Table 2 below. As can be seen from the table, there was a significant difference in retention of flavor between the two sweetener compositions.

[0021]

[Table 2]

[0022]

EFFECTS OF THE INVENTION According to the present invention, by utilizing a high-intensity sweetener, it is possible to easily provide a sweetener composition in which the escape of the flavor is suppressed and the flavor is excellently retained.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Naoko Isoya             1-1, Suzuki-cho, Kawasaki-ku, Kawasaki-shi, Kanagawa             Elementary Food Research Institute F term (reference) 4B047 LB09 LG05 LG17 LG21 LG32                       LG37

Claims (5)

[Claims] 1. A sweetener composition which is excellent in flavor retention, wherein a flavor and a high-intensity sweetener are allowed to coexist. 2. The flavor-retaining agent according to claim 1, wherein the high-potency sweetener is one or more selected from aspartame, acesulfame K, sucralose, stevia, and saccharin. Sweetener composition. 3. A sweetener composition excellent in retaining flavor according to claim 1, wherein a low sweetness sweetener is coexistent in addition to the flavor and the high sweetness sweetener. 4. A tabletop sweetener excellent in flavor retention, which is the sweetener composition according to any one of claims 1 to 3. 5. The flavor is cinnamon, chocolate, vanilla, caramel, Irish cream, brandy, herb flavor, nut flavor,
The sweetener composition or the tabletop sweetener according to any one of claims 1 to 4, which is one or more selected from honey, apple, lemon, peach, berry and grapefruit.