JP2015091270A - Method for improving taste of sweetener with high sweetness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for improving taste of a sweetener with high sweetness, enabling effective suppression of unfavorable aftertaste or taste of a sweetener with high sweetness through addition of a small amount of the sweetener.SOLUTION: The method for improving taste of a sweetener with high sweetness comprises combining a sweetener with high sweetness with enzyme-treated isoquercitrin and/or apple polyphenol.

Description

The present invention relates to a method for improving the taste of high-intensity sweeteners.

  With the recent increase in health orientation, the use of high-sweetness sweeteners such as sucralose, aspartame, stevia, and acesulfame potassium as sweeteners has been increasing due to the refrain from using sucrose. Such a high-intensity sweetener has a sweetness that is several tens to several thousand times that of sucrose and has an excellent performance of imparting sweetness equivalent to sucrose to foods and drinks with a small addition amount, but aftertaste. As the sweetness continues, the taste is poor, and as a result, the taste quality is inferior to that of sucrose. Therefore, regarding the general-purpose use of high-intensity sweeteners, improvement of the subsequent taste has become the biggest issue.

  For improving the taste of high-intensity sweeteners, methods using amino acids such as L-asparagine, organic acids such as gluconic acid and citric acid and salts thereof (Patent Documents 1 to 3), high-intensity sweeteners and Various methods such as a method of combining natural products such as hesperidin (Patent Document 4) have been proposed. However, such an existing method cannot sufficiently reduce an unpleasant aftertaste with a small addition amount, and increases the addition amount. It had the problem of changing the original taste and aroma of food.

  On the other hand, Patent Document 5 discloses that rutin, which is a natural product having an antioxidant action, also improves the taste of high-intensity sweeteners. However, since the rutin is hardly soluble in water, its use in foods such as beverages is limited. Also, Patent Document 5 discloses glucosyl rutin and galactosyl rutin which are derivatives of rutin. Even if it was, the taste improvement effect was not sufficient, and there was still room for improvement.

  Apple polyphenol is a polyphenol extracted from apples, has a bacteriostatic action (Patent Document 6), can suppress unpleasant rust derived from iron ions (Patent Document 7), and a low alcohol beverage containing fruit wine It is known to improve the sharpness by eliminating the sweetness remaining in the mouth while keeping the peculiar sweetness, sourness, and fruit flavor of the fruit (patent document 8). However, although various functionalities are disclosed in Patent Documents 6 to 8, there is no description that apple polyphenol improves the taste of high-intensity sweeteners. Patent Document 8 also discloses a low-alcohol beverage containing a high-intensity sweetener, the main component of which is characterized by the addition of fruit wine, and apple polyphenol contains apple wine. It is only disclosed that a richer and more bodily sensation is imparted to an alcoholic beverage having improved taste.

JP 2000-270804 A JP 2003-210147 A JP 60-188035 A JP-A-8-256725 Japanese Patent Laid-Open No. 10-146165 JP 2001-157567 A JP 2004-250390 A JP-A-2005-204585

  The present invention was developed in view of such circumstances, and an object thereof is to provide an unpleasant aftertaste of a high-intensity sweetener and a taste improvement method that effectively suppresses taste with a small addition amount. . Furthermore, the present invention aims to provide a taste improving method for reducing the bitterness, egg taste and pungent taste peculiar to high-intensity sweeteners.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art, and found that a high-intensity sweetener can be obtained by combining a high-intensity sweetener with enzyme-treated isoquercitrin and / or apple polyphenol. The present inventors have found that unpleasant aftertaste and taste can be effectively suppressed with a small addition amount, and have reached the present invention.

The present invention relates to a method for improving the taste of a high intensity sweetener having the following aspects;
Item 1. A method for improving the taste of a high-intensity sweetener, comprising combining a high-intensity sweetener and an enzyme-treated isoquercitrin and / or apple polyphenol.
Item 2. The high-intensity sweetener according to Item 1, wherein 0.01 to 10 parts by weight of enzyme-treated isoquercitrin and / or 0.01 to 10 parts by weight of apple polyphenol are added to 1 part by weight of the high-intensity sweetener. Taste improvement method.
Item 3. Item 3. The method for improving taste of high-intensity sweetener according to Item 1 or 2, wherein the high-intensity sweetener is sucralose.

  According to the present invention, it is possible to provide an unpleasant aftertaste of a high-intensity sweetener and a taste improving method that effectively suppresses taste with a small addition amount.

  The method for improving the taste of high-intensity sweeteners in the present invention is characterized by combining a high-intensity sweetener with enzyme-treated isoquercitrin and / or apple polyphenol.

  The high-intensity sweetener that is the object of the present invention is a natural and synthetic compound having a sweetness several tens to several thousand times that of sucrose, and has the same sweetness as sucrose with a smaller addition amount than sucrose. Therefore, if it is used instead of sucrose, a low-calorie food or drink can be provided. Specific examples include sucralose, thaumatin, aspartame, stevia, acesulfame potassium, aritem, neotame, glycyrrhizin, dipotassium glycyrrhizinate, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, sodium saccharin, etc. May be one or more, preferably one or more of sucralose, thaumatin, aspartame, stevia, acesulfame potassium, more preferably sucralose. In addition, the sucralose used by this invention is commercially available, for example, the sun sweet series by San-Ei Gen FFI Co., Ltd. etc. can be mentioned.

  The “enzyme-treated isoquercitrin” used in the present invention is obtained by acting glycosyltransferase on isoquercitrin in the presence of a sugar donor. Refers to a mixture with α-glycosyl isoquercitrin glucosylated.

(In the formula, Glc represents a glucose residue, and n represents 0 or an integer of 1 or more)

  Specifically, in the above formula, “enzyme-treated isoquercitrin” is an isoquercitrin in which the number of α-1,4-bonded glucose residues (n) is 0 and the number of glucose residues in an α-1,4-bond. (N) is a mixture of 1 or more, usually 1 to 15, and preferably 1 to 10 α-glycosylisoquercitrin.

The enzyme-treated isoquercitrin used in the present invention may be a mixture of various enzyme-treated isoquercitrins having different glucose group bond numbers (n), but the glucose group bond number (n) is single. It may be a kind of enzyme-treated isoquercitrin.
Such enzyme-treated isoquercitrin can be prepared by treating isoquercitrin with glucose transferase. Although not limited, enzyme-treated isoquercitrin is usually produced by glycosylation using a glucose residue transferase such as glucosidase or transglucosidase by transferring equimolar amounts of glucose residues to isoquercitrin. Can do.

  The glucose source used for glycosylation may be any glucose source as long as one or more of its glucose residues can be transferred to one molecule of isoquercitrin, such as glucose, maltose, amylose, amylopectin, starch, and starch. Liquefied products, starch saccharified products, cyclodextrins, and the like can be used. The amount of glucose used is usually 0.1 to 20 parts by weight, preferably 0.5 to 15 parts by weight, more preferably 1 to 10 parts by weight, based on 1 part by weight of isoquercitrin present in the reaction system. The ratio of parts can be mentioned.

  As glucosidase, for example, α-amylase (EC 3.2.1.1), α-glucosidase (EC 3.2.1.20) and the like can be used, and as transglucosidase, for example, cyclodextrin glucanotransferase (EC 2.4.1.19) ( (Hereinafter abbreviated as CGTase) or the like can be used.

  CGTase is known to be produced by bacteria such as Bacillus circulans, Bacillus macerans, Bacillus stearothermophilus, Bacillus megaterium, Bacillus polymixer etc., Bacillus genus such as Klebsiella pneumoniae, etc. Any of these can be used freely in the present invention.

  All of these glucose residue transferases are commercially available enzymes, and such commercially available enzyme agents (for example, trade name: Contiszyme manufactured by Amano Enzyme Co., Ltd.) can also be used. The enzyme is not necessarily purified and may be a crude product. For example, an enzyme-treated isoquercitrin may be produced by inoculating the glucose residue transferase-producing bacterium in a medium to which isoquercitrin has been added, and performing a reaction by fermentation. Alternatively, an enzyme-treated isoquercitrin may be produced by immobilizing a glucosyltransferase producing bacterium and reacting it with isoquercitrin in a batch or continuous manner. In addition, glucose residue transferase can also be performed using each of glucosidase or transglucosidase, and can also be used in combination (simultaneously or sequentially).

  The reaction conditions for glucose residue transferase may be any conditions that allow glucose residue transferase to act in a mixed water system of isoquercitrin, glucose residue transferase and the above glucose source. The amount of glucose residue transfer enzyme used is 1 part by weight of isoquercitrin. When glucose residue transfer enzyme is CGTase, the enzyme specific activity is about 100 units (an enzyme that produces 1 mg of β-cyclodextrin per minute from soluble starch). The amount can be selected from the range of 0.001 to 20 parts by weight. Preferably, it is about 0.005 to 10 parts by weight, more preferably about 0.01 to 5 parts by weight.

  The amount of isoquercitrin in the reaction system is not particularly limited, but for the purpose of efficiently carrying out glycosylation, it is usually 0.1 to 30% by weight, preferably 0.5 to 100% by weight of the reaction system. It is desirable that it is contained at a ratio of ˜20 wt%, more preferably 1 to 10 wt%.

The temperature of this reaction system varies depending on the type of enzyme used, but a range of about 80 ° C. or lower can be appropriately selected and used. Within this range, industrially advantageous is about 20-80 ° C, preferably about 40-75 ° C. The pH condition is usually about pH 3 to 11 or less, preferably pH 4 to 8. The reaction can be performed with standing or stirring or shaking. In order to prevent oxidation during the reaction, the head space of the reaction system may be replaced with an inert gas such as nitrogen, and an antioxidant such as ascorbic acid may be added to the reaction system. Thus, the glucose group binds to the glucose residue of isoquercitrin to produce the target enzyme-treated isoquercitrin.
The number of glucose groups bonded to the glucose residue of isoquercitrin (the number of n in the above formula (1)) is not particularly limited, but is usually 1 to 15, preferably 1 to 10 as described above. It can be arbitrarily adjusted to be within the range. Examples of such an adjustment method include a method of treating various amylases (α-amylase, β-amylase, glucoamylase, α-glucosidase, maltase, etc.) alone or in combination after producing enzyme-treated isoquercitrin. Can do. By carrying out like this, the number of glucose sugar chains in the enzyme-treated isoquercitrin molecule obtained by the above-mentioned method can be decreased to obtain enzyme-treated isoquercitrin having an arbitrary glucose sugar chain length.

  The method for isolating and purifying the enzyme-treated isoquercitrin from the reaction system is not particularly limited. For example, as an isolation method, the method of isolating using gel filtration resin by a conventional method can be mentioned. Purification of enzyme-treated isoquercitrin is not particularly limited, and can be performed by arbitrarily combining conventional methods. Specifically, various resin treatment methods (adsorption method, ion exchange method, gel filtration method, etc.), membrane treatment methods (ultrafiltration membrane treatment method, reverse osmosis membrane treatment method, ion exchange membrane treatment method, zeta potential membrane treatment) Method), electrodialysis, salting out, aciding out, recrystallization, solvent fractionation, activated carbon treatment, and the like.

  The enzyme-treated isoquercitrin thus obtained is mainly composed of α-glycosylisoquercitrin in which an equimolar amount or more of glucose is bound to the glucose residue of isoquercitrin (quercetin 3-0-monoglucoside). It is easy to dissolve in water.

  The amount of the enzyme-treated isoquercitrin to be added to the high-intensity sweetener is appropriately selected according to the quality of sweetness required for the food or pharmaceutical used and the sweetness factor of the high-intensity sweetener. In general, 0.01 to 10 parts by weight, and more preferably 0.1 to 3 parts by weight with respect to 1 part by weight of a high-intensity sweetener can be given as a suitable example. Here, if the amount of the enzyme-treated isoquercitrin is significantly less than 0.01 parts by weight, the taste improvement effect may not be expected depending on the type of food, medicine, or high-intensity sweetener, while the amount added is If the amount exceeds 10 parts by weight, a further taste improvement effect cannot be expected, which is economically disadvantageous, and may cause a decrease in the sweetness peak of the high-intensity sweetener. .

  The apple polyphenol referred to in the present invention is not particularly limited to the production method and the extraction method as long as it is a polyphenol extracted from apple, and various apple polyphenols can be used. In addition, since apple polyphenol is contained abundantly in an apple immature fruit, it is preferable to use an apple immature fruit in order to obtain an apple polyphenol. Here, “unripe fruit” means fruit before it was displayed at the store as a product, and such unripe fruit itself was discarded without having any commercial value. As a result, it leads to effective use of resources. In addition, as a manufacturing method of apple polyphenol, the manufacturing method of Unexamined-Japanese-Patent No. 7-285876 can be mentioned as a suitable example.

  Although it is the amount of apple polyphenol added to high-intensity sweeteners, it is appropriately selected according to the quality of sweetness required for the foods and pharmaceuticals used and the sweetness factor of high-intensity sweeteners. Specifically, 0.01 to 10 parts by weight, and more preferably 0.1 to 5 parts by weight with respect to 1 part by weight of a high-intensity sweetener can be given as a suitable example. If the amount of apple polyphenol added is significantly less than 0.01 parts by weight, the taste improving effect may not be expected depending on the type of food, medicine, or high-intensity sweetener, while the amount added is 10 parts by weight. If the ratio is greatly exceeded, a further taste improvement effect cannot be expected, which is economically disadvantageous, and may cause a decrease in the sweetness peak of the high-intensity sweetener. Further, when the aforementioned enzyme-treated isoquercitrin and apple polyphenol are used in combination, the weight ratio of enzyme-treated isoquercitrin: apple polyphenol is 1: 0.1 to 1:80, preferably 1: 1 to 1:15. It is preferable to use together. In addition, as addition amount with respect to high sweetness degree sweetener, the addition amount of enzyme-treated isoquercitrin and apple polyphenol is 0.01-5 weight part with respect to 1 weight part of high sweetness degree sweetener, More preferably, it is 0.1. It is preferable to add so that it may become -3 weight part.

  Thus, by combining the high-intensity sweetener with the enzyme-treated isoquercitrin and / or apple polyphenol, the unpleasant aftertaste of the high-intensity sweetener, the bitterness, egg taste and peculiar to the high-intensity sweetener It is possible to provide a taste improving method for reducing the pungent taste. In the present invention, the use form of the high-intensity sweetener and the enzyme-treated isoquercitrin and / or apple polyphenol is not particularly limited, and can take various forms such as powder, granules, cubes, pastes, and liquids. In addition, as a method of combining the enzyme-treated isoquercitrin and / or apple polyphenol and the high-intensity sweetener, finally, the high-sweetness sweetener and the enzyme-treated isoquercitrin and / or apple polyphenol in the same composition. What is necessary is just to be added, and various addition methods can be taken. For example, a method in which a high-intensity sweetener and an enzyme-treated isoquercitrin and / or apple polyphenol are formulated in advance, or a method in which each is added and combined in a composition such as a food or a pharmaceutical can be employed.

  In the present invention, the enzyme-treated isoquercitrin and / or apple polyphenol has a good effect even when the amount added to the final composition such as food or pharmaceutical is very small. The amount of enzyme-treated isoquercitrin and / or apple polyphenol added to the final composition can be adjusted as appropriate depending on the type of the final composition and the components added, but as a specific example, enzyme-treated isoquercitrin 0.001 Examples include 0.2% by weight, more preferably 0.005 to 0.1% by weight, apple polyphenol 0.001 to 2% by weight, and more preferably 0.01 to 0.2% by weight.

  In addition, the field | area which can apply the taste improvement method of the high sweetness degree sweetener of this invention is not specifically limited, It can apply to various foodstuffs fields or a pharmaceutical field | area. Specifically, processed products of fruits, processed products of vegetables, processed products of seafood, paste products, cooked foods, prepared vegetables, snacks, delicacies, processed foods, nutritional foods, tea drinks, coffee drinks, etc. Taste drinks, fruit juice drinks, carbonated drinks, soft drinks, functional drinks, alcoholic drinks, sports drinks, energy drinks, ice cream, sherbet and other frozen desserts, jelly, candy, gummi, gum, pudding, sheepskin and other desserts Cookies, cakes, chocolates, chewing gums, buns and other confectionery, confectionery breads, breads such as breads, jams, ramunes, tablets and tablet confections. In addition, Japanese soup stock, for example, broth, seafood, kelp, shiitake mushrooms, chicken, vegetables and other soup stock and Japanese seasoning, or Western soup stock, beef, chicken, pork, seafood, vegetables, etc. Soup and Chinese seasonings, Chinese medicines, oral medicines, toothpastes, oral preparations, such as dashi stock and western-style seasonings, or Chinese tongue (hot water) such as beef, chicken, pork, seafood, vegetables However, it is not limited to these.

  The method for improving the taste of the present invention can be used in various fields regardless of the amount of high-intensity sweetener used, but the effect of improving the taste is particularly significant in products that use high-intensity sweeteners in large quantities. Highly useful.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Examples 1-3 Improvement of taste of high-intensity sweetener with enzyme-treated isoquercitrin The following high-intensity sweetener aqueous solutions corresponding to sweetness with a sugar solution concentration of 7% were prepared so as to have the concentrations shown in Table 1. did. The prepared high-intensity sweetener aqueous solutions were prepared by dissolving enzyme-treated isoquercitrin (Examples 1 to 3) and those not containing enzyme-treated isoquercitrin (Comparative Examples 1 to 3). Then, sensory evaluation was performed for each. In sensory evaluation, unpleasant aftertaste, bitterness, and pungent taste of high-intensity sweeteners were significantly improved. Nine levels of evaluation were performed with 1 as the object.

Note 1) Enzyme-treated isoquercitrin: Sanmerin * AO-1007 * (enzyme-treated isoquercitrin 15%) was used.

  From Table 1, by adding enzyme-treated isoquercitrin, the unpleasant aftertaste, bitterness, and pungent taste in the aqueous solution could be remarkably improved (Examples 1 to 3). In particular, the addition of enzyme-treated isoquercitrin markedly reduced the sucralose sweetness after-treatment, resulting in an aqueous solution having a refreshing aftertaste with moderate sweetness (Example 1). On the other hand, each aqueous solution to which no enzyme-treated isoquercitrin was added had a strong aftertaste of sweetness unique to high-intensity sweeteners, and could not improve the bitterness or pungent taste of high-intensity sweeteners. There wasn't.

Examples 4 and 5 Preparation of Alcoholic Beverage (Grapefruit Flavor) According to the formulation shown in Table 2, a high-sweetness sweetened alcoholic beverage was prepared. Specifically, sucralose, acesulfame potassium, citric acid, trisodium citrate, grapefruit flavor and apple polyphenol described in Table 2 were added to water and dissolved to prepare a total volume of 27.5 L. To this, 12.5 L of vodka (40 °) and 60 L of carbonated water were added, and heat sterilized at 65 ° C. for 10 minutes to prepare a grapefruit-flavored alcoholic beverage. The prepared alcoholic beverages are those in which the unpleasant aftertaste, bitterness, and pungent taste of the high-intensity sweetener are remarkably improved by sensory evaluation. Nine grades were evaluated with 1 being the taste that could not be improved.

  Among the prepared alcoholic beverages, the alcoholic beverages (Examples 4 and 5) to which apple polyphenol is added are sucralose, and even when sucralose and acesulfame potassium are used in combination, The bitterness and pungent taste were remarkably improved, the aftertaste was refreshed even after drinking, and there was no unpleasant aftertaste, resulting in an alcoholic beverage with a grapefruit flavor. On the other hand, in the alcoholic beverages (Comparative Examples 4 and 5) to which no apple polyphenol was added, the unpleasant aftertaste and bitterness of the high-intensity sweetener impaired the flavor of the alcoholic beverage.

An unpleasant aftertaste of a high-intensity sweetener and a taste improvement method that effectively suppresses taste with a small addition amount can be provided.

Claims (3)

A method for improving the taste of acesulfame potassium, comprising combining acesulfame potassium and enzyme-treated isoquercitrin. The method for improving taste of acesulfame potassium according to claim 1, wherein 0.01 to 10 parts by weight of enzyme-treated isoquercitrin is added to 1 part by weight of acesulfame potassium. The method for improving the taste of acesulfame potassium according to claim 1 or 2, wherein the taste improvement is an improvement in unpleasant aftertaste, bitterness or pungent taste.