JP2016187344A - Taste improver of high-sweetness sweetener - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste improvement method such as improvement of aftertaste feeling of sweetness of a high-sweetness sweetener such as a stevia extract or sucralose.SOLUTION: Gum arabic and/or ghatti gum are added to a high-sweetness sweetener, to thereby attain taste improvement such as improvement of aftertaste feeling of sweetness of a high-sweetness sweetener.SELECTED DRAWING: None

Description

The present invention relates to a taste improving agent for high-intensity sweeteners and a method for improving the taste of high-intensity sweeteners.
In detail, the high quality sweetener taste improver characterized by containing gum arabic and / or gati gum to high sweetness sweeteners such as stevia extract and sucralose, and after sweetness The present invention relates to a method for improving taste quality such as improvement of pulling feeling.

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 there is a demand for sweeteners having good quality sweetness equivalent to sucrose and capable of reducing calories.

As sweeteners that can replace such sucrose, there are so-called high-intensity sweeteners, and many of these have a stronger sweetness than sucrose, so low-calorie sweetness that can give sweetness with a small amount of use. It also has characteristics as a fee.
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.
Therefore, it is desired to improve the taste of a high-intensity sweetener and bring it closer to the taste of sucrose.

Various proposals have been made as methods for improving the taste quality of high-intensity sweeteners such as stevia extract and sucralose.
Patent Document 1 discloses a method of adjusting an aftertaste of sweetness by adding an organic acid such as citric acid or malic acid or a salt thereof to sucralose.

Furthermore, hesperidin (Patent Document 2), galactomannan (Patent Document 3), rutin (Patent Document 4), nigerooligosaccharide (Patent Document 5), amino acid (L- A method of using aspartic acid, such as Patent Document 6), quinic acid (Patent Document 7), or the like has also been proposed.

On the other hand, gum arabic and gati gum have been widely used as emulsifiers, thickeners, stabilizers, dispersants, binders, film agents and the like.
When producing a sugar-coating composition for chewing gum, a high-intensity sweetener and gum arabic are used in combination with the former as a saccharide and the latter as a thickener (Patent Document 8), or as a fast-dissolving solid preparation. In this case, the former is used as a sweetener and the latter is used as a dispersant (Patent Document 9). However, gum arabic and gati gum are known to improve the taste of high-intensity sweeteners. Not.

JP 2003-210147 A 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 JP 2008-188793 A JP 2001-321115 A

In the method of adding citric acid or malic acid described in Patent Document 1, in order to improve the taste quality of a high-intensity sweetener such as sucralose, it is necessary to add a considerable amount, and sourness is simultaneously imparted. Therefore, it was not preferable.
Moreover, the method of improving the taste quality of a high sweetness degree sweetener using each component described in patent documents 2-7 was not a thing with sufficient effect.

  In light of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and have found that the taste of a high-intensity sweetener can be improved by adding gum arabic and / or gati gum to a high-intensity sweetener. I found that it can be improved.

That is, this invention relates to the taste improving agent of the high sweetness degree sweetener hung up below. Item 1. A taste improving agent for high-intensity sweeteners, comprising gum arabic and / or gati gum.
Item 2. Item 2. The sweetness improving agent for high-intensity sweeteners according to Item 1, wherein the high-intensity sweetener is at least one selected from stevia extract, sucralose, aspartame, and Lacanca extract.
Item 3. Item 3. The sweetness improving agent for high-intensity sweeteners according to Item 1 or 2, wherein the taste improvement is an improvement in the aftertaste of sweetness.
The present invention also relates to a method for improving the taste of the high-intensity sweetener listed below.
Item 4. The taste of a high-intensity sweetener characterized by adding the taste-improving agent for a high-intensity sweetener according to Item 1 to a food / beverage product, pharmaceutical or quasi-drug containing a high-intensity sweetener. Quality improvement method.
Item 5. Item 5. The method for improving taste quality of a high-intensity sweetener according to Item 4, wherein the high-intensity sweetener is at least one selected from stevia extract, sucralose, aspartame, and lacanca extract.
Item 6. Item 6. The method for improving the taste quality of high-intensity sweeteners according to Item 4 or 5, wherein the taste quality improvement is an improvement in the aftertaste of sweetness.
Furthermore, this invention relates to the high sweetness degree sweetener containing composition hung up below.
Item 7. A high-intensity sweetener-containing composition comprising a taste improver containing gum arabic and / or gati gum, and a high-intensity sweetener.

  In the past, various high-intensity sweeteners had a problem that, in particular, aftertaste of sweetness, bitterness, astringency, and the like differed from the quality of sucrose, which caused a sense of incongruity. Improving the taste quality of high-intensity sweeteners by adding a gum arabic and / or gati gum to a high-intensity sweetener, It can improve the aftertaste of sweetness and reduce bitterness, astringency or miscellaneous taste.

The present invention relates to a taste improving agent for high-intensity sweeteners, characterized by containing gum arabic and / or gati gum.
The gum arabic used in the present invention is a natural resin prepared by drying a rubber-like exudate obtained from the trunk and branches of a plant belonging to the genus Acacia of the leguminous family (Acacia: especially Acacia senegal and Acacia seyal). Gum arabic dissolves in water at a high concentration, and its aqueous solution has a relatively low viscosity, strong emulsification stability, protective colloid properties, and film-forming properties. Therefore, gum arabic has been widely used as an emulsifier, a thickener, a stabilizer, a binder, a film agent, etc., and has been used for a long time as an emulsifier, a thickener, and an emulsion stabilizer in the food field. Has been. The gum arabic used in the present invention can be obtained commercially, and examples thereof include gum arabic SD manufactured by San-Ei Gen FFI Co., Ltd.
As the gum arabic, modified gum arabic or desalted gum arabic can also be used.
The modified gum arabic is a gum arabic having a high weight average molecular weight and arabinogalactan protein content and excellent emulsifiability compared to ordinary gum arabic, and has a weight average molecular weight of 1.5 million or more, or arabino This gum arabic has a galactan protein content of 17% by weight or more.
The weight average molecular weight and arabinogalactan protein content of gum arabic are determined by gel filtration chromatography (GPC-MALLS) with MALLS (multi-angle light scattering photometer) and RI (refractive index) connected online as a detector. Can do.
The method for producing the modified gum arabic is not particularly limited as long as it is a production method that can satisfy the above requirements. For example, the method described in JP-T-2006-522202, that is, gum arabic is 110 ° C. or higher. For 10 hours or more. Such modified gum arabic is commercially available, and for example, SUPER GUM (trademark) of Saneigen FFI Co., Ltd. is used.

Gati gum used in the present invention is a polysaccharide-based ingredient obtained by drying the stem secretion of Anogeissus Latifolia WALL. As a thickening stabilizer (food additive). It is a known gum. Gati gum used in the present invention is commercially available, and Gati gum SD, GATIFOLIA RD, etc. manufactured by Saneigen FFI Co., Ltd. are used.

Examples of the high-intensity sweetener targeted by the present invention include sucralose, acesulfame potassium, aspartame, stevia extract, thaumatin, glycyrrhizin, neotame, lacanka extract, saccharin, saccharin sodium, and the like. In particular, when it is used for stevia extract, sucralose, aspartame, and rakanka extract, its taste quality improving effect is remarkably recognized, which is preferable.
The stevia extract used in the present invention is extracted and purified with water or an organic solvent from leaves and stems of Stevia rebaudiana and Bertoni, which is a perennial asteraceae plant native to South America. Stevioside and rebaudio Side A is contained as a main component of sweetness.
Furthermore, the stevia extract includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase and the like.
Lacanka extract is extracted from raw or dried cucurbitaceae fruits cultivated in a cold area in southern China with ethanol or the like, and contains mogroside V as a main component of sweetness. is there.

In the present invention, the ratio of gum arabic and / or gati gum as a taste improver added to a high-intensity sweetener varies depending on the type of high-intensity sweetener used, the type of product applied, etc. The gum arabic and / or gati gum is 0.003 to 200 parts by mass, preferably 0.03 to 25 parts by mass, and more preferably 0.3 to 10 parts by mass with respect to 1 part by mass of the sweetness sweetener.
When the addition amount of gum arabic and / or gati gum is less than 0.003 parts by mass with respect to 1 part by mass of the high-intensity sweetener, the taste-improving effect of the high-intensity sweetener is not sufficient, and is more than 200 parts by mass. Neither is preferred because the original taste of the high-intensity sweetener is impaired.

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 a certain sweetness, reduction of bitterness, astringency, miscellaneous taste, and the like, and particularly improvement of a feeling of after-effect of sweetness.
By improving these, the taste quality of a high-intensity sweetener can be brought close to the taste quality of sucrose.

The present invention also relates to a method for improving the taste of a high-intensity sweetener, comprising adding the above-described high-intensity sweetener taste improver to a food, beverage, medicine or quasi-drug containing a high-intensity sweetener. It is about.
Although it does not restrict | limit especially as food-drinks used as the object of this invention, Suitably, fruit drink or vegetable juice containing citrus fruit juice, vegetable juice, etc., carbonated drinks, such as cola, ginger ale, or a cider, refreshing, such as sports drinks Beverages such as drinking 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; cakes, crackers, biscuits, pies and buns Confectionery such as baked confectionery and steamed confectionery including Western confectionery and Japanese confectionery; rice confectionery, snacks; frozen confectionery and ice confectionery such as ice cream and sherbet; sugar confectionery in general including chewing gum, hard candy, nougat candy, jelly beans, etc .; fruit flavor Sauces including sauces and chocolate sauce; butter cream, flour Creams such as strike and whipped cream; Jam such as strawberry jam and marmalade; Bread including confectionery bread; Seasoning such as sauce, tomato ketchup, sauce, noodle soup used for grilled meat, yakitori, salmon roast, etc .; A wide variety of processed meat products such as paste products, sausages and other processed meat products, retort foods, pickles, boiled foods, delicacies, side dishes, frozen foods, and the like, but the above-mentioned various beverages are particularly preferred.
In addition, examples of the pharmaceuticals that are the subject of the present invention include syrups, and examples of quasi-drugs include oral refreshing agents, gargles, and toothpastes.
High-intensity sweeteners can be used alone or in combination of two or more in these foods and beverages, pharmaceuticals, and quasi-drugs, depending on the type, but usually 0.0001 to 1% by mass, The taste improving agent containing gum arabic and / or gati gum can improve the taste of the high-intensity sweetener when blended in the above ratio.
There is no particular limitation on the timing and order of the combination of both when added to food and drink, etc., and it is not always necessary to add a high-intensity sweetener and a taste improver in the same food, etc. Even when each food is separately contained, it is sufficient if the high-intensity sweetener and the taste improver coexist at the time of eating.
As an example of this, there is a case where a yogurt containing a high-intensity sweetener is applied with a sauce of a taste improving agent containing an attached gum arabic and / or gati gum, mixed and eaten.

Furthermore, the present invention relates to a taste-improving agent containing the above-mentioned gum arabic and / or gati gum, and a high-intensity sweetener-containing composition containing the above-mentioned high-intensity sweetener.
0.003 to 200 parts by mass, preferably 0.03 to 25 parts by mass, and more preferably 0.3 to 10 parts by mass of gum arabic and / or gati gum are added to 1 part by mass of the high-intensity sweetener.
The high-intensity sweetener-containing composition only needs to contain the high-intensity sweetener and gum arabic and / or gati gum in the above-mentioned proportions, regardless of the dosage form such as powder, granule, solid, and liquid. It does not matter whether it is one or two agents.

This high-intensity sweetener-containing composition may be a powder mixture of a high-intensity sweetener and gum arabic and / or gati gum, and a solution of high-intensity sweetener is a powder of gum arabic and / or gati gum. Alternatively, it may be obtained by spraying a solution of gum arabic and / or gati gum on a powder of high-intensity sweetener. Alternatively, it may be obtained by mixing a solution of high-intensity sweetener and a solution of gum arabic and / or gati gum and then drying. The drying method is not particularly limited, and various methods such as spray drying and freeze drying can be used.
This high-intensity sweetener-containing composition includes 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. Can also be included.

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: Taste improvement of carbonated beverage containing stevia extract Based on the formulation of Table 1, the raw material was dissolved in water while stirring to prepare a 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-caloric carbonated beverage. The polysaccharide additive was adjusted so as not to give the beverage an unpleasant viscosity.
The sweetness aftertaste of each carbonated beverage was evaluated in the following four stages and listed in Table 2.
A: Significantly improved aftertaste of sweetness ○: Slightly improved aftertaste of sweetness Δ: Not improved aftertaste of sweetness ×: Not improved at all aftertaste of sweetness

Note 1: Rebaudio J-100 (Morita Chemical Industry Co., Ltd. contains 95% Rebaudioside A)

From the results of Table 2, it can be seen that the sweetness aftertaste of stevia extract can be remarkably improved by adding gum arabic or gati gum among various polysaccharides.

Experimental example 2
An aqueous solution to which 0.1% of gum arabic or 0.03% of gati gum was added to each aqueous sweetener solution having the concentration shown in Table 3 was evaluated for the aftertaste of sweetness when each aqueous solution was drunk.
The evaluation was performed by sensory evaluation by a panel of 6 persons according to the following criteria in comparison with each sweetener aqueous solution to which no gum arabic or gati gum was added, and the average score is shown in Table 3.
(Improved aftertaste of sweetness)
0: Ineffective 1: Slightly effective 2: Effective

Note 2: Product containing mogroside V 6.9%

From this result, the effect of improving the aftertaste of sweetness of gum arabic and gati gum was recognized for sucralose, aspartame, stevia extract, and rakanka extract, and particularly remarkably for sucralose and stevia extract.
Moreover, about the stevia extract and the Lacanca extract, the bitterness and miscellaneous taste were also reduced simultaneously.

Experimental example 3
About 0.014% concentration of sucralose aqueous solution, gum arabic and gati gum are added in the amounts shown in Table 4, respectively, and the sweetness aftertaste improvement effect when compared with the respective additive-free sections is as follows. The results are shown in Table 4.
◎: Sweet feeling aftertaste is remarkably improved ○: Sweetness aftertension is improved Δ: Sweetness aftertaste is slightly improved ×: Sweetness aftertension is not improved

From this result, 0.001 to 2.0% of gum arabic is added to sucralose (0.014%) (0.07 to 140 parts by weight with respect to 1 part by weight of sucralose), and further 0.1%. Addition of 01 to 0.3% (0.7 to 20 parts by weight with respect to 1 part by weight of sucralose), particularly addition of 0.05 to 0.1% (with respect to 1 part by weight of sucralose, 3.5 to 7 Weight part), an improvement in the aftertaste of sweetness of sucralose was observed.
In addition, in Gati gum 0.001-0.5% addition (0.07-35 parts by weight with respect to 1 part by weight of sucralose), further 0.005-0.1% addition (with respect to 1 part by weight of sucralose, 0.35 to 7 parts by weight), especially 0.01 to 0.03% by weight (0.7 to 2 parts by weight relative to 1 part by weight of sucralose), an improvement in the aftertaste of sweetness of sucralose was observed It was.

Experimental Example 4
0.03% Stevia aqueous solution (using Rebaudio J-100 (Morita Chemical Industry Co., Ltd., containing 95% Rebaudioside A)) gum arabic and gati gum in the amounts shown in Table 5, respectively. The effect of improving the post-sweetening sweetness when added and compared with each non-addition group was evaluated in four stages in the same manner as in Experimental Example 3, and the results are shown in Table 5.

From this result, 0.001 to 2.0% of gum arabic is added to stevia (0.03%) (0.03 to 70 parts by weight with respect to 1 part by weight of stevia). 005 to 0.3% added (0.2 to 10 parts by weight with respect to 1 part by weight of stevia), particularly 0.01 to 0.05% added (0.3 to 2 with respect to 1 part by weight of stevia) In part by weight, an improvement in the aftertaste of Stevia's sweetness was observed.
In addition, in Gati gum, 0.0001 to 0.5% added (0.003 to 20 parts by weight with respect to 1 part by weight of stevia), and further 0.001 to 0.05% added (to 1 part by weight of stevia) 0.03 to 2 parts by weight), especially 0.01 to 0.03% by weight (0.3 to 1 part by weight with respect to 1 part by weight of stevia), the improvement of the aftertaste of sweetness of stevia Admitted.

Experimental Example 5
Addition of gum arabic and gati gum in the amounts shown in Table 6 to 0.024% aqueous solution of rakanka (containing mogroside V 50%) Were evaluated in four stages in the same manner as in Experimental Example 3, and the results are shown in Table 6.

From this result, 0.0005 to 2.0% of gum arabic was added to the main sweetness component of Lacanca (mogroside V 0.012%) (0.04 to 0.04 to 1 part by weight of the main sweetness component of Lacanca). 170 parts by weight), further 0.001 to 0.3% added (0.08 to 25 parts by weight with respect to 1 part by weight of the main sweetener of Lacanca), especially 0.01 to 0.05% added ( An improvement in the aftertaste of sweetness of the main sweetening component of Lacanca was observed at 0.8 to 4 parts by weight relative to 1 part by weight of the main sweetening component of Lacanca.
In addition, in Gati gum, 0.0001 to 0.5% addition (0.008 to 40 parts by weight with respect to 1 part by weight of the main sweetening ingredient of Lacanca), and further 0.001 to 0.05% addition (main part of Lacanca) 0.08-4 parts by weight with respect to 1 part by weight of sweetening ingredient), especially 0.01-0.03% added (0.8-2.5 parts by weight with respect to 1 part by weight of the main sweetening ingredient of Rakanka) Part), an improvement in the aftertaste of sweetness of the main sweetener of Lacanca was observed.

According to the present invention, it is possible to improve the quality of the sweetness such as stevia extract and sucralose, and to improve the aftertaste of sweetness. Therefore, further use of these high sweetness sweeteners is promoted, and the food industry In particular.

Claims (4)

A taste improving agent for stevia extract, sucralose or lacanka extract, characterized by containing gum arabic. The taste improving agent according to claim 1, wherein the taste quality improvement is an improvement in a sweet aftertaste, or a reduction in bitterness, astringency or miscellaneous taste. A stevia extract, sucralose, or sucralose, or a lanthanum extract containing the taste improver according to claim 1 added to a food, beverage, medicine, or quasi-drug. A method for improving the taste of Lacanca extract. The method for improving the taste quality of stevia extract, sucralose or rakanka extract according to claim 3, wherein the taste quality improvement is an improvement in the aftertaste of sweetness or a reduction in bitterness, astringency or miscellaneous taste.