JP2010279350A - Method for ameliorating taste quality of high-sweetness sweetener - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for ameliorating the taste quality such as of the sweetness unquenchableness of a high-sweetness sweetener such as sucralose. <P>SOLUTION: The method for ameliorating the taste quality of a high-sweetness sweetener includes adding 0.002-5 pts.mass of succinic acid and/or a salt thereof to 1 pts.mass of the high-sweetness sweetener. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for improving the taste quality of a high-intensity sweetener. Specifically, the improvement of the aftertaste of sweetness of the high-intensity sweetener characterized by adding a specific ratio of succinic acid and / or a salt thereof to the high-intensity sweetener such as sucralose. It relates to a method for improving taste quality.

Conventionally, sugar (sucrose) as a sweetener used in oral compositions such as foods and pharmaceuticals has good sweetness and richness (body feeling), and has excellent properties such as moisturizing and viscosity imparting. Therefore, it is widely used. However, although sucrose has good quality sweetness and richness, it has become a cause of obesity and caries due to its recent health-oriented and low-calorie orientation, and it has become increasingly shy.
In particular, preference products such as beverages and confectionery have been reduced in calories, and for these, sweeteners having good quality sweetness equivalent to sucrose and capable of reducing calories are desired.

There are so-called high-intensity sweeteners as alternatives to sucrose that meet these demands, and many of these have a stronger sweetness than sucrose, so that low-calorie can be given sweetness with a small amount of use. It also has the characteristics of a sweetener.
However, many high-intensity sweeteners do not have the same taste as sucrose, that is, have good quality sweetness and richness, have a unique bitter taste and astringency, and have a slow onset of sweetness. , And has the drawback of having a sweet feeling after pulling.
Among high-intensity sweeteners, sucralose is a high-intensity sweetener having a sweetness very close to sugar, with few of these drawbacks. Sucralose is not only superior in sweetness, but also stable during heat sterilization of foods such as retort sterilization and UHT sterilization, and is extremely excellent in storage stability during long-term storage and warming sales such as canned coffee. Therefore, it is one of the best sweeteners for sweetening processed foods and is widely used.
However, even with sucralose, the sweetness aftertaste may be a little uncomfortable, and it is necessary to improve the taste of these high-intensity sweeteners and bring them closer to the taste of sucrose. Yes.

Various proposals have been made as methods for improving the taste quality of high-intensity sweeteners such as sucralose.
Patent Document 1 discloses a method of adjusting the aftertaste of sweetness by adding an organic acid or a salt thereof to sucralose.
As the organic acid used, citric acid, tartaric acid, lactic acid, acetic acid, fumaric acid, malic acid, phosphoric acid and gluconic acid are disclosed, but succinic acid and salts thereof are not described. Moreover, it is not described how much these organic acids or salts thereof are effective with respect to sucralose, and in the examples, malic acid which is considered to be particularly effective among these organic acids and In potassium gluconate, the effect is only confirmed by adding 4 times and 2 times the amount of sucralose, respectively.

  Patent Document 2 discloses a sucralose-containing composition containing succinic acid or a salt thereof, but succinic acid or a salt thereof is used for the purpose of improving the thermal stability of sucralose, and has a specific ratio. There is no description or suggestion that the addition of succinic acid or a salt thereof can improve the taste quality such as the aftertaste of sweetness of high-intensity sweeteners such as sucralose.

Furthermore, hesperidin (patent document 3), galactomannan (patent document 4), rutin (patent document 5), nigerooligosaccharide (patent document 6), amino acid (L- A method of using aspartic acid, such as Patent Document 7), quinic acid (Patent Document 8), or the like has also been proposed.
Patent Document 9 discloses a sweetener composition containing a synthetic sweetener such as sucralose and a sweetness improving composition of an organic acid such as citric acid.

JP 2003-210147 A WO00 / 62628 JP-A-8-256725 Japanese Patent Laid-Open No. 9-19268 Japanese Patent Laid-Open No. 10-146165 JP-A-10-234331 JP 2000-270804 A JP 2001-321115 A Special table 2009-517037

  In the method of adding malic acid or potassium gluconate described in Patent Document 1, in order to improve the taste of high-intensity sweeteners such as sucralose, it is necessary to add a considerable amount, and sourness is simultaneously imparted. Therefore, it was not preferable. Furthermore, the method of improving the taste quality of a high sweetness degree sweetener using each component described in Patent Documents 3 to 8 is not sufficiently effective.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and found that a high-intensity sweetener can be obtained by adding a specific ratio of succinic acid and / or a salt thereof to a high-intensity sweetener. I found that the taste quality of can be improved.

That is, the present invention relates to a method for improving the taste of high-intensity sweeteners listed below.
Item 1. A method for improving the taste of a high-intensity sweetener, comprising adding 0.002 to 5 parts by mass of succinic acid and / or a salt thereof to 1 part by mass of a high-intensity sweetener.
Item 2. Item 2. The method for improving the taste of high-intensity sweeteners according to Item 1, wherein the high-intensity sweetener is one or more selected from sucralose, acesulfame potassium, aspartame, stevia extract, and Lacanca extract.
Item 3. Item 3. The high-intensity sweetener according to Item 1 or 2, wherein the taste quality improvement is at least one selected from the following: improvement of sweetness aftertaste, promotion of sweetness expression, and reduction of bitterness, astringency or miscellaneous taste To improve the quality of food.
Item 4. The method for improving the taste of high-intensity sweeteners according to Items 1 to 3, wherein the salt of succinic acid is monosodium succinate and / or disodium succinate.

  In the past, various high-intensity sweeteners such as sucralose, in particular, have a problem that the feeling of aftertaste of sweetness, bitterness, astringency, etc., is different from the taste quality of sucrose and gives a sense of incongruity. A sweetener composition containing a sweetness sweetener and succinic acid and / or a salt thereof, or by adding succinic acid and / or a salt thereof to a high sweetness sweetener, It can improve quality, especially after-feeling sweetness, improve the slow onset of sweetness, reduce bitterness, astringency or miscellaneous taste, and does not give sour taste. The taste quality is not impaired.

The present invention relates to a method for improving the taste of high-intensity sweeteners, which comprises adding a specific ratio of succinic acid and / or a salt thereof to a high-intensity sweetener.
Examples of high-intensity sweeteners used in the present invention include sucralose, acesulfame potassium, aspartame and aspartame derivatives (such as advantame), stevia extract, thaumatin, glycyrrhizin, neotame, rakanka extract, saccharin, saccharin sodium, etc. However, when sucralose, acesulfame potassium, aspartame, stevia extract and lacanka extract are used, the effect of improving the taste is remarkably recognized, which is preferable.
These high-intensity sweeteners can be used alone or in combination of two or more.
Sucralose used in the present invention is a 1-α-D-galactopyranosyl-2-β-D-fructofuranoside molecule (non-reducing property in which D-galactose and D-fructose are glycosidically bonded to each other through reducing groups. A high-intensity sweetener with a structure in which the three hydroxyl groups at the 1- and 6-positions of the fructose residue and the 4-position of the galactose residue in the disaccharide molecule are substituted with chlorine molecules, and has about 600 times the sweetness of sugar. Is.
Stevia extract used in the present invention is extracted and purified with water or an organic solvent from Stevia rebaudiana Bertoni leaves and stems, which are perennial Asteraceae native to South America, and stevioside and rebaudio Side A is contained as a main component of sweetness. Furthermore, the stevia extract of the present application also includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase or the like.
The rakanka extract used in the present invention is extracted from raw or dried cucurbitaceae fruits cultivated in a cold area in southern China with ethanol or the like, and mogroside V (five) is the main component of sweetness. It is contained as
The succinic acid used in the present invention is a kind of organic acid and is used as a sour agent, and is also known as an umami component of sake and bivalves (eg clams and swordfish). Examples of succinic acid salts include sodium salts, and monosodium succinate, disodium succinate and the like can be used.

In the present invention, the proportion of succinic acid and / or salt thereof added to the high-intensity sweetener varies depending on the type of high-intensity sweetener used, the type of product applied, etc., but the high-intensity sweetener 0.002 to 5 parts by mass, preferably 0.005 to 3 parts by mass, and more preferably 0.01 to 2 parts by mass of succinic acid and / or a salt thereof is added to 1 part by mass. If the amount of succinic acid and / or salt added is less than 0.002 parts by mass relative to 1 part by mass of the high-intensity sweetener, the taste-improving effect of the high-intensity sweetener is not sufficient, and from 5 parts by mass If the amount is too high, the original taste quality of the high-intensity sweetener is impaired, and the taste of succinic acid itself appears.
There are no particular restrictions on the timing and order of the combination of the two when added to food, and it is not always necessary to add a high-intensity sweetener and succinic acid and / or a salt thereof in the same food, and different foods. However, it is sufficient that the high-intensity sweetener and succinic acid and / or a salt thereof coexist at the time of eating.
As an example of this, there is a case where yogurt containing a high-intensity sweetener is mixed with a sauce containing succinic acid and / or a salt thereof and mixed and eaten.

  The taste of high-intensity sweeteners improved according to the present invention includes an improvement in the aftertaste of sweetness (unpleasant aftertaste), acceleration of sweetness expression (acceleration of sweetness is accelerated), enhancement of richness, and uncomfortable feeling Examples include reduction of a swelling of certain sweetness, reduction of bitterness, astringency, miscellaneous taste, and the like, particularly improvement of a sweetness aftertaste, promotion of sweetness expression, reduction of bitterness, astringency or miscellaneous taste. By improving these, the taste quality of a high-intensity sweetener can be brought close to the taste quality of sucrose.

  Moreover, in this invention, it can be set as the sweetening composition which adds 0.002-5 mass parts of succinic acid and / or its salt with respect to 1 mass part of high sweetness degree sweeteners. The sweetening composition only needs to contain a high-intensity sweetener and succinic acid and / or a salt thereof in the above ratio, regardless of the dosage form such as powder, granule, solid, liquid, It does not matter whether it is one or two agents.

The sweetening composition may be a powder mixture of a high-intensity sweetener and succinic acid and / or a salt thereof, and a solution of the high-intensity sweetener is sprayed onto a powder of succinic acid and / or a salt thereof. Alternatively, it may be obtained by spraying a solution of succinic acid and / or a salt thereof onto a powder of a high intensity sweetener. Alternatively, it may be obtained by mixing a high-intensity sweetener solution with a solution of succinic acid and / or a salt thereof and then drying. The drying method is not particularly limited, and various methods such as spray drying and freeze drying can be used.
The sweetening composition may contain other foods and food additives such as fragrances, pigments, antioxidants, preservatives, vitamins, calciums, and minerals as long as the effects of the present invention are not impaired. it can.
According to this sweetening composition, it is possible to improve the quality of the high-intensity sweetener as described above.

The oral composition to which the present invention is applied is a product to be taken orally (edible product) as well as a product to be used in the oral cavity, such as pharmaceutical products such as foods and syrups, oral refreshing agents, gargles, Non-pharmaceutical products such as toothpaste.
The food subject to the present invention is not particularly limited, but is preferably a fruit beverage or vegetable juice containing citrus juice or vegetable juice, carbonated beverage such as cola, ginger ale or cider, or soft drink such as sports drink. Beverages such as water, coffee, tea-based beverages such as tea and matcha, milk beverages such as cocoa and lactic acid bacteria beverages; desserts such as yogurt, jelly, pudding and mousse; Western confectionery such as cakes, crackers, biscuits, pies and buns Confectionery such as baked confectionery and steamed confectionery including Japanese confectionery; rice confectionery, snacks; frozen confectionery and ice confectionery such as ice cream and sherbet; sugar confectionery including chewing gum, hard candy, nougat candy, jelly beans, etc .; fruit flavor sauce And sauces including chocolate sauce; butter cream, flower pape Creams such as tomato and whipped cream; Jam such as strawberry jam and marmalade; Bread including confectionery bread, etc. Seasonings such as sauce, tomato ketchup, sauce, noodle soup used for grilled meat, yakitori, salmon roast, etc .; Agricultural and livestock processed products including processed products of meat, processed meat products such as sausages, retort foods, pickles, boiled foods, delicacies, side dishes, frozen foods, etc. can be widely exemplified, but the above-mentioned various beverages are particularly preferable.
In these foods, high-intensity sweeteners are usually contained in an amount of 0.0001 to 0.5 mass% (1 to 5000 ppm) depending on the type, and succinic acid and / or a salt thereof is based on high-intensity sweeteners. It is contained in the above proportion.
In addition, when adding succinic acid and / or its salt to said various drinks, it is preferable to prepare so that it may become 0.03 mass% or less.

  Hereinafter, the content of the present invention will be specifically described with reference to the following experimental examples and examples, but the present invention is not limited thereto. In the following description, “%” represents mass%, “part” represents mass part, “*” represents Saneigen FFI Co., Ltd., and “*” represents Saneigen FF.・ Registered trademarks of i Corporation.

Experimental Example 1: Improvement of sucralose taste by addition of succinic acid For sucralose 0.014% solution, succinic acid was added at various concentrations as shown in Table 1, and the sweetness when each solution was consumed The feeling of pulling was evaluated.
Evaluation was performed by a sensory test with six panelists according to the following evaluation criteria, and the average score is shown in Table 1.
Evaluation criteria (Improvement of aftertaste of sweetness)
3: Very effective 2: Effective 1: Slightly effective 0: Same as blank (no succinic acid added)

  From the results in Table 1, it can be seen that the post-sweet feeling of sweetness can be improved by adding 0.013 parts by mass or more of succinic acid to 1 part by mass of sucralose.

Experimental Example 2: Improving the taste of sucralose with various organic acids Regarding the sucralose 0.014% solution, a solution containing various organic acids shown in Table 2 was prepared. evaluated.
The evaluation criteria were the same as those in Experimental Example 1, and the sensory test was conducted with 10 panelists.
In addition, although each organic acid is added at a concentration at which the acidity is not felt, the acidity is adjusted so that the acidity is equivalent to 0.001% of citric acid (Comparative Example 1-1) in consideration of each acidity. Added.

  From the results of Table 2, it can be seen that, among various organic acids, succinic acid is particularly effective in improving the sweetness aftertaste of sucralose.

Experimental Example 3: Taste improvement of various high-intensity sweeteners by addition of succinic acid To each high-intensity sweetener solution having the concentrations shown in Table 3, aqueous solutions prepared by adding 0.0009% succinic acid were prepared. Was evaluated for sweetness aftertaste and taste quality.
The evaluation criteria for the sweet feeling aftertaste were the same as those in Experimental Example 1, and the sensory test was conducted by 7 panelists.

Note 1: Rebaudio J-100 (Morita Chemical Industry Co., Ltd. contains 95% Rebaudioside A)
Note 2: Product containing mogroside V 6.9%

  From the results in Table 3, the improvement in sweetness aftertaste by addition of succinic acid was significantly observed for any of sucralose, aspartame, stevia extract and rakanka extract. It can be seen that promotion of expression and reduction of bitterness are further reduced with respect to the extract of Lacanca.

Experimental Example 4: Taste quality improvement of cola beverage using aspartame and acesulfame potassium Based on the formulation of Table 4, the raw materials were dissolved in water while stirring to prepare syrup. After cooling, 75 parts of carbonated water was added to 25 parts of the resulting syrup and filled into a container. Sterilized at 70 ° C. for 20 minutes to obtain a non-sugar / non-calorie cola beverage. The evaluation results for each cola drink are listed in Table 5.

Note 3: Ikeda Saccharification Co., Ltd.

  From the results of Table 5, 0.006 parts by mass or more, preferably 0.02 to 0.2 parts by mass of succinic acid is added to 1 part by mass of the high-intensity sweetener, and aspartame and acesulfame potassium are added. It can be seen that the taste quality can be improved, in particular, the aftertaste of sweetness, and the unpleasant sweetness bulge can be reduced.

Experimental Example 5: Taste improvement of carbonated beverages using sucralose or stevia extract Based on the formulation in Table 6, the raw materials were dissolved in water while stirring to prepare syrup. After cooling, 80 parts of carbonated water was added to 20 parts of the resulting syrup and filled into a container. Sterilized at 70 ° C. for 20 minutes to obtain a non-sugar / non-calorie lemon flavored carbonated beverage. The evaluation results for each carbonated beverage are shown in Table 7.

  From the results of Table 7, it can be seen that the addition of succinic acid can improve the taste quality of sucralose and stevia extract, in particular, improve the aftertaste of sweetness and reduce bitterness.

Experimental Example 6: Improvement in taste of jelly using Stevia extract and Lacanca extract Based on the formulation in Table 8, a powder mixture of erythritol, polydextrose and gelling agent was added to water and dissolved by stirring at 90 ° C. for 10 minutes. . After the remaining raw materials were added, the container was filled and sterilized at 85 ° C. for 30 minutes to obtain apple jelly. Table 9 shows the evaluation when the obtained jelly was sampled.

  From the results shown in Table 9, it can be seen that the addition of succinic acid can improve the taste quality of stevia extract and rakanka extract, in particular, improve the aftertaste of sweetness and reduce bitterness and astringency.

Experimental Example 7: Taste improvement of cola beverage using aspartame and acesulfame potassium Based on the formulation of Table 10, the raw materials were dissolved in water while stirring to prepare syrup. After cooling, 75 parts of carbonated water was added to 25 parts of the resulting syrup and filled into a container. Sterilized at 70 ° C. for 20 minutes to obtain a non-sugar / non-calorie cola beverage. The evaluation results for each cola drink are listed in Table 11.

Note 5: Hexahydrate was used as disodium succinate. The addition amount in the table indicates the amount as disodium succinate.

  From the results of Table 11, aspartame or acesulfame can be added by adding 0.002 parts by mass or more, preferably 0.006 to 0.02 parts by mass of disodium succinate to 1 part by mass of the high-intensity sweetener. It can be seen that the aftertaste of sweetness of potassium can be improved.

Experimental Example 8: Improvement of taste quality of near water using sucralose Based on the formulation in Table 12, the raw material was dissolved in water while stirring, heated to 93 ° C., and filled into a container. The evaluation results of the obtained near water are shown in Table 13.

  From the results in Table 13, it can be seen that by adding succinic acid or disodium succinate, the aftertaste of sweetness of sucralose can be improved.

Examples 11 to 13: Sucralose-containing orange juice-containing beverage
Based on the formulation shown in Table 14 (numerical values indicate parts by mass), raw materials other than orange flavor are mixed and dissolved in water while heating and stirring. Heat to 93 ° C, add orange flavor, make up 100 parts with water and fill into a container. Table 15 shows the evaluation when these were tasted.

Example 14: A sucralose-containing seasoning liquid Based on the formulation shown in Table 16 (the numerical value indicates parts by mass), the raw materials are mixed, heated and dissolved after dissolution, and then cooled. The obtained seasoning liquid for seasoning and the desalted salted vinegar are soaked in a ratio of seasoning liquid: seaweed = 90: 100. Table 17 shows the evaluation when the raccoon was sampled after being soaked for 2 weeks.

Example 15: Apple jelly containing sucralose Based on the formulation shown in Table 18 (numerical values indicate parts by mass), a powder mixture of fructose-glucose liquid sugar, sugar and gelling agent is added to water and dissolved by stirring at 90 ° C. for 10 minutes. After the remaining ingredients are added, the container is filled and sterilized at 85 ° C. for 30 minutes to prepare apple jelly. Table 19 shows the evaluation when apple jelly was sampled.

  From the results of Tables 15, 17, and 19, it can be seen that by adding a specific ratio of succinic acid to sucralose, the residual sweetness of sucralose is reduced in various foods, and the aftertaste of sweetness is improved. Recognize.

  According to the present invention, the high quality sweetener such as sucralose can improve the taste quality such as improvement of the aftertaste of sweetness. Therefore, further use of the high sweetness sweetener is promoted and is particularly useful in the food industry. .

Claims (4)

0.002-5 mass parts of succinic acid and / or its salt are added with respect to 1 mass part of high sweetness degree sweeteners, The taste quality improvement method of a high sweetness degree sweetener characterized by the above-mentioned. The method of improving taste quality of high-intensity sweeteners according to claim 1, wherein the high-intensity sweetener is at least one selected from sucralose, acesulfame potassium, aspartame, stevia extract, and rakanka extract. The high-sweetness sweetness according to claim 1 or 2, wherein the taste quality improvement is at least one selected from improvement of a feeling of after-effect of sweetness, promotion of sweetness expression, and reduction of bitterness, astringency or miscellaneous taste. To improve the quality of ingredients. The method for improving the taste of high-intensity sweeteners according to claims 1 to 3, wherein the succinic acid salt is monosodium succinate and / or disodium succinate.