JP2014030402A - Method for enhancing sweetness of food and drink product, and food and drink product with sweetness enhanced by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for enhancing the sweetness of sweetening components coexisting in a food and drink product, the sweetness of glucose and fructose in particular, without increasing calories of the food and drink product; and a food and drink product with sweetness enhanced by the method.SOLUTION: The amount of 20 to 60% of total degree of sweetness derived from glucose and fructose to be used as raw material of a food and drink product is replaced with the sweetness derived from a rare sugar-containing syrup. Consequently, the sweetness of sweetening components coexisting in the food and drink product, the sweetness of glucose and fructose in particular, can be enhanced without increasing calories of the food and drink product.

Description

  The present invention relates to a method for enhancing sweetness of foods and beverages, and foods and beverages having sweetness enhanced by the method, and more specifically, by using rare sugar-containing syrup, without increasing the caloric value of the foods and beverages. The present invention relates to a sweetness enhancing technique for amplifying the sweetness of sweetness components coexisting in foods and drinks, particularly glucose and fructose.

  In recent years, due to the increase in obesity and metabolic syndrome accompanying changes in eating habits, low-calorie orientation for food and drink is increasing. For this reason, sweeteners with lower calories or non-calories than sucrose and isomerized sugar are used as substitutes for imparting sweetness to foods and drinks. Examples of such sweeteners include sugar alcohols such as xylitol and erythritol, and high sweetness sweeteners such as sucralose, acesulfame K, and stevia.

  However, since sugar alcohol is not only sweeter than sucrose but also has a good sweetness, it cannot impart rich sweetness to foods and drinks and is not suitable for use alone. On the other hand, high-intensity sweeteners exhibit very strong sweetness even in a very small amount, but the aftertaste lasts for a long time and has an unpleasant taste that is close to the taste, so it is not suitable for use alone. For this reason, various attempts have been made to obtain a sweetness equivalent to that of sucrose, such as using these in a specific ratio.

  As a method of obtaining a preferable sweetness by using a plurality of high-intensity sweeteners in combination, for example, a method of using thaumatin and stevia in combination (Patent Document 1, Japanese Patent Application Laid-Open No. 2002-360216) is disclosed. This is a method that compensates for the shortcoming that sweetness expression of thaumatin is slower than that of sucrose and lacks in clarity of taste with stevia, and a method using neotame and stevia in combination (Patent Document 2, JP 2002-2002). No. 360215) is a method that compensates for the disadvantage that sweetness balance of neotame is extremely slow compared to sucrose and that the sweetness balance is poor due to its unique astringency and strong aftertaste.

  As a method of using a high-intensity sweetener in combination with other saccharides, a method containing Stevia sweetener and fructooligosaccharide in a specific ratio (Patent Document 3, JP-A-4-135460) is disclosed. However, this is a method for enhancing the sweetness intensity of stevia sweetener, and further comprises a sweetener composition comprising trehalose or elsitol, acesulfame potassium and aspartame (Patent Document 4, Japanese Patent Application Laid-Open No. 2002-126, No. -051723) is improved to a sucrose-like taste by enhancing the sweetness intensity of trehalose or erythritol by using acesulfame potassium and aspartame, which are high-intensity sweeteners. The sweeteners present in foods and drinks, especially the sweetness of glucose and fructose. The method for enhancing the degree is different.

  Further, in addition to the above, a sweetness enhancer containing dry yeast powder as an active ingredient (Patent Document 5, JP2012-1000056), a long-chain highly unsaturated fatty acid and / or an ester thereof. (Patent Document 6, Japanese Patent Application Laid-Open No. 2009-284859) and the like are disclosed, but the taste quality of these sweetness enhancers themselves is never preferred, and because they are not sweeteners themselves, At the time of use, there has been a problem that careful attention is required in selecting the type of target food and drink to be added and determining the amount to be added.

Japanese Patent Laid-Open No. 2002-360216 JP 2002-360215 A JP-A-4-135460 JP 2002-051723 A Japanese Unexamined Patent Publication No. 2012-100562 JP 2009-284859 A JP 2002-17392 A International Publication No. 2010/113785

Iida T, Hayashi N, Yamada T, Yoshikawa Y, Miyazato S, Kishimoto Y, Okuma K, Tokuda M, Izumori K (2010) Failure of D-psicose absorbed in the small intestine to metabolize into energy andits low large intestinal fermentability in humans . Metabolism 59: p206-214. Iga Keisuke, Matsuo Tatsuhiro (2010) Pharmacokinetics of D-allose in rats, Journal of Japanese Society of Nutrition and Food Science 63: p17-19.

  An object of the present invention is to provide a method for enhancing the sweetness intensity of sweet ingredients, particularly glucose and fructose present in food and drink without increasing the caloric value of the food and drink, and a food and drink with enhanced sweetness by the method. There is.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have increased the caloric value of food and drink by substituting saccharides in food and drink, particularly glucose and fructose, with rare sugar-containing syrup. The present inventors have found that sweetness can be amplified without causing the present invention to be completed.

Specifically, the present invention comprises the following.
1. A method for enhancing the sweetness of a food or drink, wherein a part of the sweetness derived from glucose and fructose used as a raw material of the food or drink is replaced with a sweetness derived from a rare sugar-containing syrup.
2. By replacing 20 to 60% of the total sweetness derived from glucose and fructose used as raw materials for foods and drinks with sweetness derived from rare sugar-containing syrup, the sweetness can be enhanced without increasing the caloric value. , Method for enhancing sweetness of food and drink.
3. The rare sugar-containing syrup in 1 or 2 is described in any one of 1 or 2 above, which is a syrup containing 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose. A method for enhancing the sweetness of food and drink.
4). The rare sugar-containing syrup is a syrup obtained from D-glucose and / or D-fructose as a raw material and alkali-isomerized until the D-glucose and / or D-fructose content is 99 to 55% by mass. 3. The method for enhancing sweetness of a food or drink according to any one of 3 above.
5. A food / beverage product with enhanced sweetness produced by the method described in any one of 1 to 4 above.

Among conventional methods for enhancing sweetness, methods that combine general non-calorie sweeteners such as high-intensity sweeteners and sugar alcohols still have problems in taste quality. In the method of adding a foreign substance that is not a food, a sense of incongruity is exhibited depending on the type of the food or drink to be processed, and therefore it cannot be used for all food and drink having a sweet taste.
However, according to the present invention, without leaving these problems and without increasing the caloric value of the food and drink, the sweetness in the food and drink, in particular, isomerization used in many situations as a sugar substitute The sweetness derived from glucose and fructose in the sugar can be amplified.

  The “sweetness enhancement” of the present invention means to enhance the sweetness coexisting in the food or drink to be added, the sweetness degree derived from the sweet component in the food or drink to be added, and the sweetness enhancement to be added. It means that a sweetness level stronger than the mere sum of sweetness levels of the agent is given.

The sweetness level of the present invention refers to a value obtained by sensory evaluation of the intensity of sweetness, and is generally expressed as a relative value when the sweetness level of sucrose is set to 1, for example, glucose is 0. 6-0.7, fructose 1.2-1.5, isomerized sugar (fructose glucose liquid sugar, fructose 55%) 1.0, lactose 0.15-0.4, sorbitol 0.6- 0.7 and stevia are quantified as 100 to 150 ("Summary of sweeteners", Refined Sugar Industry Association).
If these numerical values are simply taken into consideration, sweetness stronger than sucrose can be obtained by using high-intensity sweeteners and fructose, but as described above, high-intensity sweeteners such as aftertaste and egg taste Due to the drawbacks, fructose induces obesity, and recently, an increasing number of food and beverage manufacturers refrain from using large amounts.

  The food and drink in the present invention may be any form of food and drink as long as it contains glucose and fructose, such as fruit drinks, vegetable juices, carbonated drinks (cola, ginger ale, cider, etc.), Soft drinks such as sports drinks, drinks such as coffee, tea, cocoa, tea drinks, milk drinks; desserts such as yogurt, jelly, pudding, mousse; bakery items such as cookies, cakes, crackers, bread; buns, steamed Japanese sweets such as confectionery; frozen desserts such as ice cream and sherbet; dessert sauces including fruit juice and chocolate sauce; creams such as butter cream, fresh cream and flower paste; jams such as strawberry jam and marmalade; yakiniku, yakitori , Used for grilled salmon, Mitarashi dumpling Source such as sauce and tomato ketchup; other, noodle soup, pickles, delicacies, boiled, and the like delicatessen.

  In addition, glucose and fructose added to the food and drink product of the present invention may be in any form, and may be obtained by appropriately mixing each pure product of glucose and fructose, or obtained as an isomerized sugar. It may be obtained as an invert sugar.

The rare sugar in the present invention is present in a small amount in nature compared to the “natural monosaccharide” represented by D-glucose (glucose), which is abundant in nature among the simple sugars that are basic units of sugar. Among these, the rare sugars that can be mass-produced are D-psicose and D-allose. D-psicose is a D-form of psicose classified as ketohexose and is a hexose. Moreover, D-allose is D form of allose classified into aldose, and is also hexose. D-psicose may be obtained by any means including those extracted from the natural world, those synthesized by chemical or biological methods, and the like. D-allose can be obtained by causing D-xylose isomerase to act on a solution containing D-psicose to produce D-allose from D-psicose (Patent Document 7, JP 2002-17392 A). However, the present invention is not limited to this method and may be obtained by any means.

As the rare sugar-containing syrup in the present invention, the above-mentioned rare sugars (for example, D-sorbose, D-tagatose, L-sorbose, D-psicose, D-allose, D-altrose) are appropriately selected and general syrup is used. It can also be obtained by mixing with (liquid sugar) as appropriate, but it can be easily obtained as a commercially available product “Rare Sugar Sweet” (Released by: Rare Sweet, Inc .; Seller: Matsutani Chemical Industry Co., Ltd.). .
“Rare Sugar Sweet” is a syrup containing rare sugar obtained by a technique disclosed in Patent Document 8 (International Publication No. 2010/113785) using isomerized sugar as a raw material. It was manufactured to include psicose and D-allose. The rare sugars contained in the rare sugar-containing syrup obtained by this method are 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose, but unidentified rare sugars are also included. In addition, the content of fructose (D-fructose) in “Rare Sugar Sweet” is around 30%, and the content of fructose that is avoided as an inducer of obesity is lower than the fructose content of general isomerized sugar (originally Since sugar sugar was developed to bring the sweetness of sugar close to 1.0, “fructose glucose liquid sugar” (sweetness 1.0) having a fructose content of 55% is generally used.
The caloric value of this “rare sugar wheat” is not determined at present, but it is 0 kcal / g for D-psicose and 0 kcal / g for D-allose. Since it is proved in Non-Patent Document 2), the calorie value does not increase even if the calorie value decreases by replacing it as a part of a general carbohydrate (4 kcal / g) in food and drink. It can be said.
The method for obtaining a rare sugar-containing syrup is not limited to the above-described method, but a reaction discovered in the latter half of the 19th century by reacting an alkali with a monosaccharide (D-glucose or D-fructose), Robry de Bruin-Fan et al. A syrup containing a wide variety of monosaccharides (including rare sugars) that causes the Kenstein rearrangement reaction, retroaldol reaction, and subsequent aldol reaction (the above reaction is called alkali isomerization reaction). Any syrup that is alkali-isomerized from D-glucose and / or D-fructose as a raw material until the D-glucose and D-fructose content is 55 to 99% by mass may be used.
Although there are various methods for measuring rare sugars, a method for separation and measurement by high performance liquid chromatography is common, and examples of the measurement conditions include the measurement conditions described in Patent Document 12 (detector; RI, column Mitsubishi Chemical Co., Ltd. MCI GEL CK 08EC, column temperature; 80 ° C., mobile phase; purified water, mobile phase flow rate: 0.4 mL / min, sample injection amount: 10 μL).

  Examples of the raw material used for the production of the rare sugar-containing syrup include starch, sugar, and isomerized sugar. Isomerized sugar is widely regarded as a mixed sugar mainly composed of D-glucose and D-fructose in a specific composition ratio, and is generally obtained by hydrolyzing starch with an enzyme such as amylase or an acid. In addition, it refers to a liquid sugar mainly composed of glucose and fructose obtained by isomerizing a sugar solution mainly composed of glucose with glucose isomerase or alkali. According to the JAS standard, “fructose fructose liquid sugar” has a fructose content (ratio of fructose in sugar) of less than 50%, “fructose dextrose liquid sugar” has 50% or more and less than 90%, and 90% or more. Is called "high fructose liquid sugar", and glucose fructose liquid sugar added with an amount of sugar not exceeding glucose fructose liquid sugar is called "sugar mixed fructose glucose liquid sugar". The rare sugar-containing syrup of the present invention Any isomerized sugar may be used as the raw material.

  It is essential for the food and drink in the present invention to include the rare sugar-containing syrup, and 20 to 60% of the total sweetness derived from fructose and glucose used in producing the food and drink is rare. It is preferred to prepare to replace the sweetness derived from sugar-containing syrup. If the substitution rate of sweetness by rare sugar-containing syrup is less than 20%, the sweetness enhancing effect of the present invention cannot be obtained sufficiently, and even if the substitution exceeds 60%, the sweetness enhancing effect is proportional to the substitution rate. It is extremely uneconomical because it cannot be seen any further.

  EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention concretely, this invention is not limited by these.

(Carbonated drink; Examples 1 to 5, Comparative Example 1)
All raw materials having the composition shown in Table 1 were mixed and stirred in water at room temperature, and this was used as a prepared sugar solution. This prepared sugar solution was poured into a bottle container, filled with a certain amount of carbonated water, and after stoppering, a carbonated beverage was produced by a post-mix method in which the upper layer carbonated water and the lower layer sugar solution were mixed. The filled carbonated beverage was sterilized by heating at 60 ° C.
Isomerized sugar is “Fujifract H-100” (fructose 55% fructose glucose liquid sugar, solid content 75%, sweetness 1.0) manufactured by Nippon Shokuhin Kako Co., Ltd. One lot of sugar sweet (solid content 70%, sweetness 0.9, sugar composition: glucose 44%, fructose 30%, rare sugar 10%, other 16%), and the total sweetness of these added sugars The degree was constant at 12.

(Sport drink; Examples 6 to 10, Comparative Example 2)
After mixing and stirring all the ingredients shown in Table 2, the bottle container was filled and sterilized by heating at 85 ° C. for 10 minutes to produce a sports drink.
The isomerized sugar and the rare sugar-containing syrup were the same as those in the above example, and the total sweetness of these added sugars was fixed at 6.

(Coffee drink; Examples 11-15, Comparative Example 3)
After mixing and stirring all raw materials having the composition shown in Table 3, pre-emulsification was performed at a temperature of 60 ° C. using a high-speed homomixer at 5000 rpm for 5 minutes. Next, the solution was homogenized at a pressure of 200 kg / cm 2 of a high-pressure homogenizer, and the temperature reached 85 ° C. and a fragrance were added. After filling this into a bottle container, sterilization was performed at 85 ° C. for 30 minutes to produce a coffee beverage.
The coffee extract was extracted with 90 ° C. hot water, 10 times the amount of raw beans.
The isomerized sugar and the rare sugar-containing syrup were the same as those used in the above examples, and the total sweetness of these added sugars was kept constant at 7.2.

(Evaluation results)
Each drink was evaluated by 10 panelists for the intensity of sweetness when compared to the control. The evaluation score was clearly higher in sweetness than the control (5 points) to the same sweetness as the control (1 point), and the average value of the evaluation scores of 10 panelists was calculated.
Those having an average value exceeding 4.0 are very effective for enhancing sweetness (甘味), 4.0 to 3.0 are effective (○), and 3.0 to 2.0 are slightly effective (△). 2.0 or less was regarded as having no effect (x).
Table 4 shows the evaluation results for carbonated drinks, Table 5 shows the evaluation results for sports drinks, and Table 6 shows the evaluation results for coffee drinks.

As described above, when a part of the isomerized sugar (glucose and fructose) is replaced with the rare sugar-containing syrup, the sweetness stronger than the sweetness expected from the numerical value of the total sweetness of the isomerized sugar and the rare sugar-containing syrup is obtained. I understood that I felt.
On the other hand, when the sweetness of the control group (isomerized sugar) and the comparative example group (rare sugar-containing syrup) was compared, the sweetness value was about 1.1 times higher in the comparative example group. From the sensory evaluation results that are equivalent, it is undoubtedly that the sweetness of the rare sugar-containing syrup is 0.9 under a constant solid content, that is, the isomerized sugar ( When a part of glucose and fructose) is replaced with a rare sugar-containing syrup, the total solid content value increases, but the fact that the high total solid content value itself is not a factor that enhances sweetness, sensory evaluation of these examples It can be said that the results prove.
In addition, when a solid beverage with a constant solid content and a sensory evaluation was made by replacing a part of isomerized sugar (glucose and fructose) with a rare sugar-containing syrup, the total sweetness value was calculated theoretically. Despite being lower, the result is that the sweetness of the actual beverage does not become weaker (rather enhanced). That is, the rare sugar-containing syrup has an effect of enhancing the sweetness by partially replacing glucose and fructose, and even when it is replaced under a constant solid content value, the food or drink originally has It can be said that the sweetness of food and drink can be enhanced without reducing the sweetness.

According to the present invention, it is possible to provide a method for amplifying the sweetness of glucose and fructose, which are sweetening components in food and drink, and a food and drink with enhanced sweetness obtained by the method.
According to the method of the present invention, it is possible to enhance sweetness without losing the taste balance of food and drink because it does not give a different sweetness like a high-intensity sweetener.
Furthermore, according to the method of the present invention, the fructose content in foods and drinks that are supposed to induce obesity can be reduced, and at the same time, the sweetness can be enhanced without increasing the caloric value of the foods and drinks. It is possible to provide food and drink having sweetness in a form that contributes to health.

Claims (5)

  A method for enhancing the sweetness of a food or drink, wherein a part of the sweetness derived from glucose and fructose used as a raw material of the food or drink is replaced with a sweetness derived from a rare sugar-containing syrup.   A method for enhancing the sweetness of a food or drink, comprising replacing 20 to 60% of the total sweetness derived from glucose and fructose used as a raw material of the food or drink with sweetness derived from a rare sugar-containing syrup.   The rare sugar-containing syrup is a syrup containing 0.5 to 17% by mass of D-psicose and 0.2 to 10% by mass of D-allose. Sweetness enhancement method.   The rare sugar-containing syrup is a syrup obtained by using D-glucose and / or D-fructose as a raw material and alkali-isomerized until the D-glucose and / or D-fructose content is 99 to 55% by mass. 4. The method for enhancing sweetness of a food or drink according to any one of 3 above.   The food-drinks by which the sweet taste was manufactured by the method as described in any one of Claims 1-4.