JP2017023017A - Taste improver of sweetener with high sweetness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste improver for improving lingering unnatural sweetness peculiar to a sweetener with high sweetness, uncomfortable aftertaste and bitter taste, and harsh taste, and improving throat through feeling of food and drink mixed with a sweetener with high sweetness.SOLUTION: Straight-chain or branched univalent hydroxy fatty acid with 4-10C, and hydroxy acid ester as ester of ethanol or methanol are mixed with a food and drink containing a sweetener with high sweetness so as to improve lingering unnatural sweetness peculiar to a sweetener with high sweetness, uncomfortable aftertaste and bitter taste, and harsh taste, and improve throat through feeling of the food and drink mixed with a sweetener with high sweetness.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a taste improving agent for high-intensity sweeteners. More specifically, it improves the unnatural sweetness that is unique to high-intensity sweeteners, unpleasant aftertaste, bitterness, and savory taste, and the sultry feeling of foods and drinks that contain high-intensity sweeteners. The present invention relates to a taste improving agent for improving the taste.

  In recent years, foods and drinks using high-calorie sweeteners with low calories are increasing because of excessive intake of carbohydrates, accompanying concerns about lifestyle-related diseases, and heightened health awareness. These high-intensity sweeteners have an excellent performance of having a sweetness several hundred times that of saccharides, which are commonly used sweeteners such as sucrose, fructose, and glucose, but are unnatural. It often has a light sweetness, an unpleasant aftertaste, bitterness, and a delicious taste. As a result, the taste quality is inferior to sucrose, fructose, glucose and the like. Therefore, in order to use a high-intensity sweetener, improvement of the fault has become the biggest problem.

  The above-described improvement in taste of high-intensity sweeteners is considered to be an improvement problem with respect to taste stimuli, but many studies have also been conducted on improvement of taste using flavoring compounds. Perfume compounds are usually volatile and have been thought to stimulate only the sense of smell in the past, but in recent years it has been found that there are compounds that stimulate the sense of taste simultaneously with the sense of smell, and the search for such compounds has flourished, and food and drink Several proposals have also been made for improving the overall flavor of the food and improving the taste of high-intensity sweeteners.

  As an improvement in the taste of high-intensity sweeteners using such flavor compounds (including compositions), for example, high-intensity sweeteners comprising spirantol or a plant extract or essential oil containing spirantol Taste improver (Patent Document 1), high-intensity sweetener, and 0.1 parts by mass or more of plum wine-like, apricot sake-like, amaretto-like, apricot brandy with respect to 1 part by mass of the high-intensity sweetener -Like or cherry brandy-like liqueur flavor (Patent Document 2), high sweetness sweetener and yogurt flavor, peach flavor, grapefruit flavor, apple flavor selected from aspartame and / or acesulfame potassium , Acerola fragrance, ume fragrance, umesh fragrance, coffee fragrance, one or more selected from tea fragrance An isosorbide preparation with improved taste characterized by containing a perfume, preferably a yoghurt perfume (Patent Document 3), 0.0001-0.06 wt% sucralose, 0.0002-0.07 wt Stevia extract with a weight ratio of stevioside to rebaudioside of 1: 0.5-2, collagen peptide, 0.4-5 wt% vitamin C, 0.0002-0 Collagen-containing food / beverage products improved in taste by containing 0.08% by weight of acesulfame potassium and 0.01 to 1.0% by weight of peach flavor (patent document 4) As an active ingredient, ginger extract and further one or more selected from caraway essential oil, peppermint tail essential oil, cardamom essential oil and nutmeg extract Taste improving agent for high-intensity sweetener (Patent Document 5), Taste improving agent for high-intensity sweetener (Patent Document 6) consisting of 4,7-tridecadienal, indigestible dextrin and lemon A citrus flavor containing a flavor and a lime flavor and a high-intensity sweetener, wherein the content of the indigestible dextrin is 13.5 g / l or less, and the citrus flavor with respect to the content of the indigestible dextrin Beverages with a weight ratio of the content of 0.022 or more and a weight ratio of the content of the indigestible dextrin with respect to the amount obtained by converting the content of the high-intensity sweetener to sucrose is 0.14 or more (Patent Document 7), at least one sweetener selected from the group of isomerized sugar, sugar, sucralose and stevia extract, and (b) cis-3-hexenol, trans- A carbonated beverage (Patent Document 8) characterized by containing an aroma component having a scent of a green leaf that is at least one selected from the group of 2-hexenal, trans-2-hexenol, and cis-2-hexenol is there.

  However, in such existing proposals, the perfume composition is a mixture and the active ingredient is not clear, or even if the active ingredient is clear, the unpleasant aftertaste cannot be sufficiently reduced if the added amount is small. However, increasing the amount added has problems such as adversely affecting the original taste and aroma of food.

Japanese Patent No. 4688517 JP 2007-82491 A JP 2006-131625 A Japanese Patent No. 4630787 Japanese Patent No. 5231356 Japanese Patent No. 4906147 Japanese Patent No. 5657823 Japanese Patent Laying-Open No. 2015-6167

  The problem to be solved by the present invention is to improve the unnatural sweetness, unpleasant aftertaste, bitterness, and savory taste peculiar to high-intensity sweeteners. It is providing the taste improving agent which improves the throat feeling of food and drink.

  As a result of diligent searches for a large number of organic compounds, the present inventors have found that hydroxy acid esters, particularly hydroxy acids that are esters of linear or branched monohydric hydroxy fatty acids having 4 to 10 carbon atoms and ethanol or methanol. The inventors have found that esters can improve the sweetness of high-intensity sweeteners, and have completed the present invention. Hydroxy acid esters include methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, methyl-3-hydroxyhexanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl -2-Hydroxy-2-methylbutyrate is found as an aroma component such as fruit, and some are known for use as a fragrance. Has never been known before.

Thus, the present invention provides the following.
(1) A taste improver for a high-intensity sweetener comprising a hydroxy acid ester as an active ingredient.
(2) The taste improver according to (1), wherein the hydroxy acid ester is an ester of a linear or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms and ethanol or methanol.
(3) When the straight chain or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms has 5 or more carbon atoms in the longest carbon chain including the carbon of the carboxyl group, the 2nd, 3rd, 4th or 5th The taste improver according to (2), which is a fatty acid having a hydroxyl group at the 2-position, 3-position or 4-position when the position or the number of carbon atoms is 4 or less.
(4) The hydroxy acid ester is methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, Methyl-3-hydroxyhexanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl- Taste of the high-intensity sweetener according to any one of (1) to (3), which is one or more selected from the group consisting of 2-hydroxypentanoate and ethyl-5-hydroxydecanoate Improver.
(5) The high-intensity sweetener is sucralose, aspartame, acesulfame potassium, saccharin, sodium saccharin, stevia extract, rebaudioside A, neotame, alitame, monatin, thaumatin, licorice extract (glycyrrhizin), lacanka extract (mogroside) ) And a sweet tea extract (phyrozulutin), one or more selected from the group consisting of (1) to (4).
(6) A food / beverage product comprising a high-intensity sweetener and a hydroxy acid ester, wherein the taste of the high-intensity sweetener is improved.
(7) Food / beverage products as described in (6) whose compounding quantity with respect to food / beverage products of hydroxy acid ester is 0.001 ppm-10 ppm on the basis of the mass of food / beverage products.
(8) The food or drink according to (6) or (7), wherein the food or drink is a sports drink or a carbonated drink.
(9) The food or drink according to any one of (6) to (8), wherein the carbonated beverage is a sparkling liquor, a new genre beer, a non-fermented beer-taste beverage, a non-alcohol beer, a chu-hi, or a non-alcohol chu-hi.
(10) A method for improving the taste of a high-sweetness sweetener-containing food or drink, comprising a hydroxy acid ester.
(11) The method for improving the taste of a high-sweetness sweetener-containing food or drink according to (10), wherein the content of the hydroxy acid ester with respect to the food or drink is within the range of 0.001 ppm to 10 ppm based on the mass of the food or drink. .
(12) The taste improving method according to (10) or (11), wherein the taste improvement is a residual after the high-intensity sweetener.
(13) The taste improvement method according to (10) or (11), wherein the taste improvement is sharpness.
(14) The taste improving method according to (10) or (11), wherein the taste improvement is an improvement in a feeling of throatiness.
(15) A food or drink comprising a high-intensity sweetener and a hydroxy acid ester.

  The taste improver for high-intensity sweeteners of the present invention improves the unnatural sweetness, unpleasant aftertaste, bitterness, and taste of peculiar to high-intensity sweeteners by adding a small amount, and high sweetness It is possible to give crispness to foods and drinks containing sweeteners. Furthermore, it has the effect of improving the sultry feeling of foods and drinks, particularly carbonated beverages, in which high-intensity sweeteners are blended.

The evaluation result which evaluated the sweetness of ethyl-3 (R) -hydroxyhexanoate addition and non-addition with respect to the high sweetness degree sweetener mixture aqueous solution by TI method is represented.

  Hereinafter, the present invention will be described in more detail.

  The hydroxy acid ester according to the present invention widely means a compound in which a carboxylic acid having a hydroxyl group and an alcohol are ester-bonded. Among these, a preferable compound is a linear or branched carbon having 4 to 10 carbon atoms. It is an ester of a monovalent hydroxy fatty acid and ethanol or methanol, and in particular, the linear or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms has 5 or more carbon atoms in the longest carbon chain containing the carbon of the carboxyl group In this case, the fatty acid is preferably a fatty acid having a hydroxyl group at the 2-position, 3-position, 4-position or 5-position, or when the carbon number is 4 or less, at the 2-position, 3-position or 4-position. Specific examples of these compounds include hydroxy acid esters such as methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, and ethyl. -3-hydroxypentanoate, methyl-3-hydroxyhexanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy- Examples thereof include 2-methylbutyrate, methyl-2-hydroxypentanoate, and ethyl-5-hydroxydecanoate. Moreover, although the carbon atom which has a hydroxyl group has optical activity, the thing of an R body is more preferable.

  These compounds may be chemically synthesized, extracted from natural products, or obtained as commercial products.

  In the present invention, the high-intensity sweetener is a sweetener having a sweetness that is several hundred to several thousand times higher than that of sucrose. Sucralose, aspartame, acesulfame potassium, saccharin, saccharin sodium, stevia extract, rebaudioside A , Neotame, alitame, monatin, thaumatin, licorice extract (glycyrrhizin), lacanca extract (mogroside) and candy tea extract (phylozultin), which may be used alone or in combination It may be. The taste-improving agent of the present invention can be used without being limited to the kind of high-intensity sweetener, but is particularly preferably used for sucralose, aspartame, acesulfame potassium, stevia extract.

  In the present invention, the improvement in the taste of the high-intensity sweetener means that the unnatural sweetness, the unpleasant aftertaste and bitterness, and the taste of the sweetness that are unique to the high-intensity sweetener, It refers to the suppression of these unpleasant tastes, imparting a sharp and clear feeling, and improving the natural sweetness close to that of sugar.

  In the present invention, the high sweetness degree of the food or drink comprising the high sweetness degree sweetener by blending the hydroxy acid ester of the present invention with the food or drink sweetened by the high sweetness degree sweetener. The taste defect derived from the sweetener can be improved. A food / beverage product to which sweetness is given by a high-intensity sweetener is a food / beverage product in which a part or all of sweetness is given sweetness by a high-intensity sweetener, It may contain sugars such as sucrose, fructose, glucose, maltose, lactose, galactose, maltose and trehalose which are sweeteners.

  The type of food or drink is not particularly limited, and may be any food or drink as long as it is sweetened by a high-intensity sweetener. For example, fruit juice, fruit juice with fruits, fruit drink, fruit juice drink , Fruit juice drinks, vegetable juices, vegetable juices, fruit / vegetable juice drinks such as mixed vegetable juices; carbonated drinks such as cola, ginger ale and cider; soft drinks such as sports drinks and near water; coffee, cocoa and tea , Green tea, green tea, oolong tea and other tea-based or taste drinks; milk beverages, coffee with milk components, cafe au lait, milk tea, matcha milk, fruit milk beverages, beverages containing milk components such as drink yogurt, lactic acid bacteria beverages, etc. Beverages in general: yogurt, jelly, drink jelly, pudding, bavarois, bramanji Desserts such as mousse and other foods (sweetened foods that are eaten after a meal); Ice creams such as ice cream, ice milk, and lacto ice (add sweeteners and other ingredients to dairy products, freeze with stirring Food), frozen desserts such as ice confectionery such as sherbet and cracked ice (food that is frozen by stirring by adding various other ingredients to sugar solution); baked confectionery and steamed confectionery including cakes, crackers, biscuits, buns, etc. Confectionery such as confectionery; rice confectionery, snacks; sugar confectionery such as chewing gum, hard candy, nougat candy and jelly in general; sauces including fruit flavor sauce and chocolate sauce; creams such as butter cream, flower paste and whipped cream; Strawberry jam, marmalade and other jams; bread including sweet bread; roasted meat Seasonings such as sauces, tomato ketchup, sauce, noodle soup, etc. used for yakitori, grilled chicken, etc .; sweetener compositions such as stick sugar; kneaded products such as salmon; processed meat products such as sausages; retort foods, pickles, boiled A wide range of processed agricultural and livestock products including delicacies, side dishes and frozen foods can be exemplified. Among these, preferred foods include beverages, desserts, and frozen desserts.

  Particularly preferred among the drinks are sports drinks and carbonated drinks, and as carbonated drinks, especially Happoshu, new genre beer, non-fermented beer-taste drinks, non-alcohol beer, Chu-hi, non-alcohol Chu-hi It can be illustrated preferably.

  The content of the hydroxy acid ester relative to the food or drink is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, more preferably 0.03 ppm to 0.4 ppm, and particularly preferably 0.05 ppm to 0.05 ppm, based on the mass of the food or drink. It is in the range of 0.2 ppm.

  When the addition concentration of the ester of hydroxy acid to the food or drink is less than 0.001 ppm, the effect of improving the taste for the high-intensity sweetener is poor, and when the addition concentration of the hydroxy acid ester to the food or drink exceeds 10 ppm, There are cases where the aroma unique to the present compound in food and drink is too strong and undesirable. Moreover, the balance of taste as food and drink may be lost, which may be undesirable.

  The taste-improving agent for high-intensity sweeteners of the present invention can be added alone to a high-intensity sweetener-containing food or drink, but can be arbitrarily combined with a flavor component for high-intensity sweetener-containing food or drink. It can also be used as a taste improver composition. As a fragrance | flavor component which can be contained with a hydroxy acid ester, various synthetic fragrance | flavors, a natural fragrance | flavor, a natural essential oil, an animal and plant extract, a blended fragrance | flavor, etc. can be mentioned. Synthetic fragrances that can be blended are not particularly limited as long as they have been used for the purpose of imparting fragrant flavors. For example, “Survey on the use of food fragrance compounds in Japan” (FY 2000 Health and Welfare Research Report , Japan Fragrance Industry Association, published in March 2001), “Synthetic Fragrance Chemistry and Product Knowledge” (published on March 6, 1996 by Motoichi Into, Chemical Industry Daily), etc. And at least one synthetic fragrance selected from the group of ketones, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing and / or sulfur-containing compounds, and acids.

  Examples of esters include propyl formate, octyl formate, linalyl formate, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, ethyl acetate, isopropyl acetate, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate , Nonyl acetate, decyl acetate, dodecyl acetate, dimethylundecadienyl acetate, osmenyl acetate, mircenyl acetate, dihydromyrcenyl acetate, linalyl acetate, citronellyl acetate, geranyl acetate, neryl acetate, tetrahydromugol acetate, lavandulyl acetate, neroli acetate Dole, dihydrocuminyl acetate, terpinyl acetate, citryl acetate, nopyr acetate, dihydroterpinyl acetate, 2,4-dimethyl-3-cyclohexenyl methyl acetate, miraldyl acetate, beticol acetate, decenipropionate Linalyl propionate, geranyl propionate, neryl propionate, terpinyl propionate, tricyclodecenyl propionate, styryl propionate, octyl butyrate, neryl butyrate, cinnamyl butyrate, isopropyl isobutyrate, octyl isobutyrate, linalyl isobutyrate, Neryl isobutyrate, linalyl isovalerate, terpinyl isovalerate, phenylethyl isovalerate, 2-methylpentyl 2-methylvalerate, methyl octoate, octyl octoate, linalyl octoate, methyl nonanoate, methyl undecylate, Linalyl benzoate, methyl cinnamate, isoprenyl angelate, methyl gellanate, triethyl citrate, ethyl acetoacetate, ethyl 2-hexylacetoacetate, ethyl benzylacetoacetate, allyl 2-ethylbutyrate, nonanoic acid Le, ethyl decanoate, 2,4-decadiene, ethyl 2,4-decadiene propyl, methyl anthranilate and linalyl, mention may be made of N- methyl anthranilate ethyl and the like.

  Examples of the alcohols include 3-heptanol, 1-undecanol, 2-undecanol, 1-dodecanol, prenol, 10-undecen-1-ol, dihydrolinalol, tetrahydromumol, myrsenol, dihydromyrcenol, tetrahydromyrcenol. Ol, osmenol, terpineol, 3-tanol, benzyl alcohol, β-phenylethyl alcohol, α-phenylethyl alcohol, 3-methyl-1-pentanol, 1-heptanol, 2-heptanol, 3-octanol, 1-nonanol, 2-nonanol, 2,6-dimethylheptanol, 1-decanol, trans-2-hexenol, cis-4-hexenol, citronellol, rosinol, geraniol, nerol, linalool, tetrahydro Linalool, dimethyloctanol, hydroxycitronellol, isopulegol, menthol, terpineol, dihydroterpineol, carveol, dihydrocarbeool, perilla alcohol, 4-tuanol, myrtenol, α-fenkyl alcohol, farnesol, nerolidol, cedrenol, anis alcohol, hydro Examples include tropa alcohol, 3-phenylpropyl alcohol, cinnamic alcohol, and amyl cinnamic alcohol.

  Examples of aldehydes include acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undecanal, and 2-methyldecanal. , Dodecanal, tridecanal, tetradecanal, trans-2-hexenal, trans-4-decenal, cis-4-decenal, trans-2-decenal, 10-undecenal, trans-2-undecenal, trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2,4-hexadienal, 2,4-decadienal, 2,4-dodecadienal, 5,9-dimethyl-4,8-decadienal, citral, dimethyloctanal, α- Mechi Citronellal, Citronellyloxyacetaldehyde, Miltenal, Neral, α- or β-Sinensal, Mylacaldehyde, Phenylacetaldehyde, Octanal dimethyl acetal, Nonanal dimethyl acetal, Decanal dimethyl acetal, Decanal diethyl acetal, 2-methylundecanal Dimethyl acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal, n-valeraldehyde, isovaleraldehyde, 2-methylbutanal, 2-pentenal, trans-2-heptenal, trans-2-nonenal, 2,6 -Dimethyl-5-heptenal, 2,4-undecadienal, trimethyldecadienal, citronellal Hydroxycitronellal, safranal, Bernaldehyde, benzaldehyde, p-isopropylphenylacetaldehyde, p-methylhydrotropaldehyde, phenylpropionaldehyde, 2-methyl-3- (4-methylphenyl) propanal, cyclamenaldehyde, cinnamic Aldehyde, salicylaldehyde, anisaldehyde, p-methylphenoxyacetaldehyde, acetaldehyde diethyl acetal, citronellyl methyl acetal, acetaldehyde 2-phenyl-2,4-pentanediol acetal, 2-hexenal diethyl acetal, cis-3-hexenal diethyl acetal, Heptanal diethyl acetal, 2-hexyl-5-methyl-1,3-dioxolane, citronellal cyclo Bruno glycol acetal, hydroxy citronellal dimethyl acetal, mention may be made of phenyl acetaldehyde dimethyl acetal.

  Examples of ketones include 3-heptanone, 3-octanone, 2-nonanone, 2-undecanone, 2-tridecanone, methylheptenone, dimethyloctenone, geranylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1 Methyl ketone, neron, nootkatone, dihydronootkatone, acetophenone, 4,7-dihydro-2-isopentyl-2-methyl-1,3-dioxepin, 2-pentanone, 3-hexanone, 2-heptanone, 2,3-hexadione 4-heptanone, 2-octanone, 3-nonanone, ethyl isoamyl ketone, diacetyl, amylcyclopentenone, 2-cyclopentylcyclopentanone, hexylcyclopentanone, heptylcyclopentanone, cis-jasmon, dihydrojasmon, trime Rupentylcyclopentanone, α-dynascone, trimethylcyclohexenylbutenone, yonon, allyl ionone, pricatone, cashamelan, l-carvone, menthone, camphor, p-methylacetophenone, p-methoxyacetophenone, benzylideneacetone, raspberry ketone, methylnaphthylketone Benzophenone, furfural acetone, homofuronol, maltol, ethyl maltol, ethyl acetoacetate ethylene glycol ketal and the like.

  Examples of the phenols include thymol, carvacrol, β-naphthol isobutyl ether, anethole, β-naphthol methyl ether, β-naphthol ethyl ether, guaiacol, cresol, veratrol, hydroquinone dimethyl ether, 2,6-dimethoxyphenol, 4- Examples thereof include ethyl guaiacol, eugenol, isoeugenol, ethylisoeugenol, and tert-butylhydroquinone dimethyl ether.

  Examples of ethers include decyl vinyl ether, α-terpinyl methyl ether, isoproxen, 2,2-dimethyl-5- (1-methyl-1-propenyl) -tetrahydrofuran, rose furan, 1,4-cineol, Nerol oxide, 2,2,6-trimethyl-6-vinyltetrahydropyran, methylhexyl ether, oxime epoxide, limonene oxide, rubofix, caryophyllene oxide, linalool oxide, 5-isopropenyl-2-methyl-2-vinyltetrahydrofuran, Theaspirane, rose oxide and the like can be mentioned.

  Examples of lactones include γ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-dodecalactone, jasunmilactone, methyl γ-decalactone, jasmolactone, pro Examples include pyridenephthalide, δ-hexalactone, δ-2-decenolactone, ε-dodecalactone, dihydrocoumarin, and coumarin.

  Examples of hydrocarbons include osimene, limonene, α-ferrandrene, terpinene, 3-carene, bisabolen, valencene, alloocimene, myrcene, farnesene, α-pinene, β-pinene, camphene, terpinolene, p-cymene, cedrene. , Β-caryophyllene, kadinene and the like.

  Examples of the nitrogen-containing and / or sulfur-containing compounds include methyl anthranilate, ethyl anthranilate, methyl N-methylanthranilate, methyl N-2′-methylpentylidene anthranilate, ligantoral, dodecane nitrile, and 2-tridecene. Nitrile, geranyl nitrile, citronellyl nitrile, 3,7-dimethyl-2,6-nonadienonitrile, indole, 5-methyl-3-heptanone oxime, limonene thiol, 1-P-menthen-8-thiol, anthranyl Examples include butyl acid, cis-3-hexenyl anthranilate, phenylethyl anthranilate, cinnamyl anthranilate, dimethyl sulfide, and 8-mercaptomentone.

  Examples of the acids include acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decenoic acid, gellanic acid, 2-methylbutyric acid, 2-ethylbutyric acid, phenylacetic acid, silicic acid Cinnamic acid, isobutyric acid, isovaleric acid, 3-methylvaleric acid, 2-hexenoic acid, 2-methyl-2-pentenoic acid, 2-methylheptanoic acid, myristic acid, stearic acid, lactic acid, pyruvic acid, cyclohexanecarboxylic acid Etc.

  These synthetic fragrances are readily available on the market and can be easily synthesized as necessary.

  Natural flavors are selected from, for example, sweet orange, bitter orange, neroli, mandarin, petit glen, bergamot, tangerine, mandarin orange, daidai, hassaku, iyokan, lemon, lime, grapefruit, yuzu, sudachi, kabosu, sweetie, etc. One or more kinds of natural fragrances can be preferably exemplified.

  In addition to the above natural fragrances, for example, Citronella, Elemi, Oliveranum, Marjoram, Angelica Root, Star Anise, Basil, Hay, Caramas, Caraway, Cardamom, Pepper, Cascarilla, Ginger, Sage, Clarisage, Clove, Coriander, Eucalyptus, fennel, pimento, juniper, phenegrek, laurel, mace, cedar, senkyu, almond, applemint, anise, artemisia, alfalfa, apricot, ambret, rush, strawberry, fig, ylang ylang, winter green, ume, elder, Enju, Oak moss, Allspice, Oris, Currant, Cassie, Camomil, Galanga, Karin, Gambia, Guava, Gooseberry, Camphor, Gardenia, Kubeba, Cumin, Ranberry, Cola, Salamander, Sandalak, Sandalwood, Sandal Red, Perilla, Civet, Jasmine, Ginger, Ginseng, Cinnamon, Star Fruit, Stylax, Spearmint, Geranium, Thyme, Davana, Tansy, Tangerine, Champaca, Tuberose, Camellia , Detany, trout balsam, tonka, nuts, jujube, nutmeg, nanten, near cucumber, carrot, violet, pineapple, hibiscus, honey, mint, passion fruit, vanilla, rose, hyssop, cypress, fusel oil, butch, peppermint, pepino, Verbena, Boadrose, Popau, Bordeaux, Boronia, Pine, Mango, Beeswax, Mimosa, Milfoil, Musk, Maple, Melissa, Melon, Peach, Raven Over, liqueur, can be used Ritsuea, Linden, Lou, wax apple, rosemary, natural flavors, such as lovage (including herbs).

  The natural fragrances shown above can be used in any shape such as essential oil, extract, oleoresin, resinoid, absolute, essence, terpeneless oil, and recovered flavor. These can be easily produced by known means such as distillation, extraction, chromatography (adsorption chromatography, distribution chromatography, ion exchange chromatography, etc.) [Patent Office Gazette, Well-known and technical collection (fragrance) Part 1 Perfume General Issued in January 1999, see 2.1 Natural Fragrance, 2. 1/3 Fraction Fragrance (Isolated Fragrance), 2.3 Refinement and Processing Technology of Perfume], [Encyclopedia of Fragrance, Issued by Asakura Shoten 229- 230 (1980)] and [Refer to JPO Gazette of Well-known and Conventional Techniques (Fragrance) Part 2 Food Fragrance Issued January 2000, 2.1.3 Recovery Flavor]. Among natural fragrances, those extracted from fruits or the like can be used as natural fragrances in the present invention, with the juice or concentrated fruit juice as it is.

  Examples of various animal and plant extracts include herb / spice extracts, coffee / green tea / tea / oolong tea extracts, milk or processed milk products, and enzymatic degradation products such as these lipases / proteases.

  In addition, specific flavors include citrus flavors such as orange flavor, lemon flavor, lime flavor, grapefruit flavor, yuzu flavor and sudachi flavor, and berry flavors such as strawberry flavor, raspberry flavor and blueberry flavor. , Mango Flavor, Papaya Flavor, Guava Flavor, Passion Fruit Flavor, Tropical Fruit Flavor such as Lychee Flavor, Apple Flavor, Grape Flavor, Pineapple Flavor, Banana Flavor, Peach Flavor, Melon Flavor, Apricot Flavor, Ume Flavor, Cherry ) Fruit flavors such as flavor, green tea flavor, oolong tea flavor, black tea flavor, coffee -Tea such as flavor, coffee flavor, beef flavor, pork flavor, meat flavor such as chicken flavor, asafetida flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor, cinnamon flavor, cashmere flavor, Chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, sassafra flavor, savory flavor flavor, salamander flavor, perilla flavor, juniper berry flavor, ginger flavor, star anise flavor Horseradish flavor, sage flavor, thyme Flavor, spice flavor, onion flavor, garlic flavor, tarragon flavor, dill flavor, capsicum flavor, jujube flavor, nutmeg flavor, basil flavor, parsley flavor, marjoram flavor, rosemary flavor, laurel flavor, wasabi flavor, etc. Flavor, cabbage flavor, carrot flavor, cello leaf flavor, shiitake flavor, matsutake flavor, tomato flavor, burdock flavor, honey flavor, vegetable flavors such as peppermint flavor, spearmint flavor, Japanese mint flavor, vanilla flavor , Almond flavor, cashew nut flavor, peanut flavor, hazelnut Flavor, Walnut Flavor, Chestnut Flavor, Macadamia Nuts Flavor, Pecan Nuts Flavor, Pistachio Off Flavor, Brazil Nuts Flavor, Coconut Flavor and other Nuts Seafood-based flavors such as Western-style flavors, seafood flavors, crustacean flavors, seasonal flavors, seaweed flavors, corn flavors, potato flavors, sweet potato flavors, cooked rice flavors, bread flavors, and other cereal flavors, honey flavors, and maple syrup Sugar flavors such as flavor, sugar flavor, brown sugar flavor, molasses flavor, etc. That. As specific examples of these flavors, for example, the flavors described in [Patent Office Gazette, Part 2 of well-known and commonly used techniques (fragrance), fragrance for food] can be exemplified.

  The taste improver or taste improver composition of a high-intensity sweetener of the present invention can be used as it is added to food and drink as it is, but it is a solution, emulsion formulation, powder formulation dissolved in a water-miscible organic solvent. It can also be added to food and drink.

  Examples of the water-miscible organic solvent for dissolving the taste improver or taste improver composition of the high-intensity sweetener of the present invention include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, methyl ethyl ketone, and 2-propanol. , Glycerin, propylene glycol and the like. Among these, ethanol, glycerin or propylene glycol is particularly preferable from the viewpoint of use in foods and drinks.

  Moreover, in order to obtain an emulsified preparation, it can be obtained by emulsifying the taste improver or taste improver composition of the high-intensity sweetener of the present invention together with an emulsifier. The emulsification method of the taste improver or taste improver composition of the high-intensity sweetener of the present invention is not particularly limited, and various emulsifiers conventionally used in foods and drinks, for example, fatty acids Monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, kiraya extract, gum arabic, tragacanth gum, guar gum, caraya gum, xanthan gum, pectin, alginic acid In addition, an emulsion having excellent stability can be obtained by emulsification using a homomixer, a colloid mill, a rotating disk homogenizer, a high-pressure homogenizer, or the like using salts thereof, carrageenan, gelatin, casein, and the like.The amount of these emulsifiers used is not strictly limited and can be varied over a wide range depending on the type of emulsifier used. A suitable amount is about 0.01 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight per 1 part by weight of the taste improver composition. In order to stabilize the emulsification, the water-soluble solution is one of polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup, in addition to water. A seed or a mixture of two or more can be blended.

  Further, the emulsion thus obtained can be made into a powder formulation by drying if desired. In pulverization, saccharides such as trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be appropriately blended as necessary. The amount of these used can be appropriately selected according to the properties desired for the powder preparation.

  Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1 Effect of ethyl-3 (R) -hydroxyhexanoate on acesulfame K An acesulfame K (manufactured by Neutrinova) aqueous solution having a concentration of 300 ppm (by mass) was prepared, and ethyl-3 (R) -hydroxyhexanoate was prepared. The addition amount (mass basis) shown in Table 1 was added. These were subjected to sensory evaluation using 10 well-trained panelists. In sensory evaluation, the following three items were evaluated in 6 stages, and the average score was calculated. Moreover, the average score of three items was made into comprehensive evaluation. Table 1 shows the results.
(1) About the bitterness of aftertaste (hereinafter referred to as “bitterness”): the bitterness of the aftertaste is felt very strongly (1 point), the bitterness of the aftertaste is strongly felt (2 points), the bitterness of the aftertaste is felt (3 points), Some bitterness is felt in the aftertaste (4 points), bitterness in the aftertaste is slightly felt (5 points), no bitterness is felt in the aftertaste (6 points)
(2) Regarding the shortcomings of sweetness having a tail (hereinafter referred to as “sweetness after-effect”): The sweetness after-effect is very strong and is not a preferable sweetness (1 point). Not (2 points), there is a sweetness aftereffect, weak sweetness (3 points), some sweetness aftereffects (4 points), a slight sweetness aftereffect (5 points), sweetness There is no postpull feeling, and a strong sweet taste is felt strongly (6 points).
(3) About the fragrance (hereinafter referred to as “fragrance”): The fragrance is felt very strongly and worrisome (1 point), the fragrance is felt strongly and worrisome (2 points), I feel the fragrance but I feel so much (3 points), some fragrance is felt but not so much (4 points), slightly fragrance is felt but little concern (5 points), no fragrance is felt and no concern (6 points) )

  From the above sensory evaluation, it was recognized that the taste defect of acesulfame K was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement in taste was particularly improved from 0.01 ppm or more with the addition amount of ethyl-3 (R) -hydroxyhexanoate, and was improved very well at 0.05 ppm or more. However, when 0.05 ppm or more, especially 0.2 ppm or more was added, there was a tendency that some aroma unique to ethyl-3 (R) -hydroxyhexanoate was felt. Therefore, the preferred concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the taste of acesulfame K is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, more preferably 0.03 ppm. It was considered to be ˜0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  In this example, since only acesulfame K is added to water, the fragrance is somewhat felt when 0.05 ppm or more, particularly 0.2 ppm or more of ethyl-3 (R) -hydroxyhexanoate is added. As a result, in the food and drink, when ethyl-3 (R) -hydroxyhexanoate is used as a material constituting the blended fragrance, there is no problem or conversely, a good fragrance is imparted. This is likely to be an advantage.

Example 2 Effect of ethyl-3 (R) -hydroxyhexanoate on sucralose An aqueous solution of sucralose (manufactured by Saneigen FFI Co., Ltd.) having a concentration of 100 ppm (mass basis) was prepared, and ethyl-3 (R) -hydroxy Hexanoate was added in the amount shown in Table 2 (mass basis). These were subjected to sensory evaluation using 10 well-trained panelists. The sensory evaluation was performed in the same manner as in Example 1. Table 2 shows the results.

  From the above sensory evaluation, it was recognized that the taste defect of sucralose was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement in taste was particularly improved from 0.01 ppm or more with the addition amount of ethyl-3 (R) -hydroxyhexanoate, and was improved very well at 0.05 ppm or more. However, when 0.05 ppm or more, especially 0.2 ppm or more was added, there was a tendency that some aroma unique to ethyl-3 (R) -hydroxyhexanoate was felt. Accordingly, the preferred concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the taste of sucralose is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, more preferably 0.03 ppm to 0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  In this example, since only sucralose was added to water, 0.05 ppm or more, particularly 0.2 ppm or more of ethyl-3 (R) -hydroxyhexanoate, some aroma is felt. As a result, in the food and drink, when ethyl-3 (R) -hydroxyhexanoate is used as a material constituting the blended fragrance, there is no problem or conversely, a good fragrance is imparted. This is likely to be an advantage.

Example 3 Effect of ethyl-3 (R) -hydroxyhexanoate on aspartame An aqueous solution having an aspartame (Ajinomoto Co., Inc.) concentration of 300 ppm (mass basis) was prepared. The addition amount shown in (in mass basis) was added. These were subjected to sensory evaluation using 10 well-trained panelists. The sensory evaluation was performed in the same manner as in Example 1. Table 3 shows the results.

  From the above sensory evaluation, it was recognized that the aspartame taste defect was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement in taste was particularly improved from 0.01 ppm or more with the addition amount of ethyl-3 (R) -hydroxyhexanoate, and was improved very well at 0.05 ppm or more. However, when 0.05 ppm or more, especially 0.2 ppm or more was added, there was a tendency that some aroma unique to ethyl-3 (R) -hydroxyhexanoate was felt. Therefore, the preferred concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the aspartame taste is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, more preferably 0.03 ppm to 0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  In addition, since it is a system in which only aspartame is added to water in this example, the addition of 0.05 ppm or more, particularly 0.2 ppm or more, of ethyl-3 (R) -hydroxyhexanoate gives a slight fragrance. As a result, in the food and drink, when ethyl-3 (R) -hydroxyhexanoate is used as a material constituting the blended fragrance, there is no problem or conversely, a good fragrance is imparted. This is likely to be an advantage.

Example 4 Effect of ethyl-3 (R) -hydroxyhexanoate on stevia sweetener Stevioside-containing stevia sweetener (Morita Chemical Co., Rebaudio J-100) prepared an aqueous solution having a concentration of 150 ppm (mass basis). Addition amount (mass basis) of 3 (R) -hydroxyhexanoate shown in Table 4 was added. These were subjected to sensory evaluation using 10 well-trained panelists. The sensory evaluation was performed in the same manner as in Example 1. Table 4 shows the results.

  From the above sensory evaluation, it was recognized that the taste defect of stevia sweetener was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement in taste was particularly improved from 0.01 ppm or more with the addition amount of ethyl-3 (R) -hydroxyhexanoate, and was improved very well at 0.05 ppm or more. However, when 0.05 ppm or more, especially 0.2 ppm or more was added, there was a tendency that some aroma unique to ethyl-3 (R) -hydroxyhexanoate was felt. Therefore, the preferred concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the taste of stevia sweetener is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, more preferably 0.00. It was considered to be 03 ppm to 0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  In this example, since only a stevia sweetener was added to water, the addition of 0.05 ppm or more, especially 0.2 ppm or more of ethyl-3 (R) -hydroxyhexanoate gives a slight aroma. However, when using ethyl-3 (R) -hydroxyhexanoate as a material constituting a blended fragrance in a food or drink, there is no problem at all. It is considered that there is a high possibility that it will be an advantage.

Example 5 Addition to commercially available non-fermented non-alcohol beer flavored beverage and sensory evaluation Concentrations shown in Table 5 for commercially available non-fermented non-alcoholic beer flavored beverages (products having “sweetener (acesulfame K)” as a raw material) An amount of ethyl-3 (R) -hydroxyhexanoate was added, and sensory evaluation was performed using 10 well-trained panelists. The sensory evaluation criteria are as follows. Using commercially available non-fermented non-alcohol beer flavored beverages without addition of ethyl-3 (R) -hydroxyhexanoate as “control”, the following three items were evaluated in 6 stages, and the average score was calculated. Calculated. Moreover, the average score of three items was made into comprehensive evaluation. Table 5 shows the results.
(1) Aftertaste bitterness derived from high-intensity sweeteners (hereinafter referred to as “bitterness”): control (1 point), aftertaste bitterness is slightly reduced (2 points), aftertaste bitterness is slight (3 points), bitterness of aftertaste has been reduced moderately (4 points), bitterness of aftertaste has been considerably reduced (5 points), bitterness of aftertaste has been greatly reduced, I do not mind (6 points)
(2) Regarding the disadvantage that the sweetness derived from the high-intensity sweetener has a tail (hereinafter referred to as “sweetness after-effect”): control (1 point), sweetness after-effect is slightly reduced (2) Point), after-sweetness is slightly reduced (3 points), after-sweetness is moderately reduced (4 points), after-sweetness is considerably reduced (5 points), sweetness Subsequent pull-down has been greatly reduced, and I am hardly interested (6 points)
(3) About fragrance (hereinafter referred to as “fragrance”): Control (6 points), feels a slightly fruity fragrance compared to control, but does not care at all (5 points), slightly fruity fragrance compared to control I feel a little but not bothered (4 points), I feel a slightly fruity fragrance compared to the control, but I do not care much (3 points), I clearly feel a fruity fragrance compared to the control, but I do not care much (2 points) , Feels a fairly fruity fragrance compared to the control, a little worrisome (1 point)

  From the sensory evaluation results, the bitterness and sweetness aftertaste derived from the sweetener of the commercially available non-fermented non-alcohol beer-flavored beverage (the product having the label “sweetener (acesulfame K)” as the raw material) is ethyl-3 It was found that the addition of 0.001-10 ppm of (R) -hydroxyhexanoate improved. The bitterness was improved by adding ethyl-3 (R) -hydroxyhexanoate, and even at 0.001 ppm, an improvement effect was observed. Well improved. In addition, the improvement of sweetness after-treatment was improved particularly at 0.01 ppm or more, and very well at 0.05 ppm or more, with the addition amount of ethyl-3 (R) -hydroxyhexanoate.

  However, when 0.4 ppm or more was added, there was a tendency that some aroma unique to ethyl-3 (R) -hydroxyhexanoate was felt.

  From the above results, even in commercially available non-fermented non-alcohol beer-flavored beverages (products having the label “sweetener (acesulfame K)” as the raw material), ethyl-3 (R) -hydroxyhexanoate was added in 0.001 to 0.001. It was confirmed that the addition of 10 ppm improves the sweetener-derived (acesulfame K) bitterness and sweetness aftertaste.

Example 6 Effect of various hydroxy acid esters on high-intensity sweetener mixture Acesulfame K (manufactured by Neutrinova) concentration 60 ppm (mass standard), sucralose (manufactured by Saneigen FFI Corporation) concentration 20 ppm (mass standard), A high-intensity sweetener mixture aqueous solution (Comparative product 1) containing aspartame (manufactured by Ajinomoto Co., Inc.) concentration of 60 ppm (mass basis) and stevioside-containing stevia sweetener (Morita Chemical Co., Rebaudio J100) concentration of 30 ppm (mass basis) was prepared. And methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, methyl-3 -Hydroxyhexanoate, ethyl-3 (R) -hydro Cihexanoate, ethyl-3-hydroxyhexanoate (racemic), ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxy A solution was prepared by adding 0.1 ppm each of pentanoate or ethyl-5-hydroxydecanoate (particularly, those having no RS label were racemic).

  Using panelists, 10 persons were subjected to a sensory evaluation as to whether the bitterness or sweetness was good for the comparison product 1 and the solution to which each hydroxy acid ester was added, and the number of persons was counted. The results are shown in Table 6.

  As shown in Table 6, it is recognized that any hydroxy acid ester has an effect of improving the taste (bitter taste, sweetness aftertaste) of the high-intensity sweetener mixture at an addition concentration of 0.1 ppm. It was.

Example 7 Addition of various hydroxy acid esters to commercially available non-alcoholic beer flavored beverages and sensory evaluation Table 7 shows commercially available non-alcoholic beer flavored beverages (products having the label “sweetener (acesulfame K)” as a raw material). Hydroxy acid esters (ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, ethyl-3-hydroxypentanoate, methyl-2-hydroxypentanoate, ethyl-3 (R) -hydroxyhexanoate, Well trained with 0.1 ppm of ethyl-3-hydroxyhexanoate (racemate), methyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate or ethyl-5-hydroxydecanoate) Sensory evaluation was performed using 10 panelists.

  The items and criteria for sensory evaluation were the same as in Example 5. The results are shown in Table 7.

  As shown in Table 7, the high sweetness of a commercially available non-alcohol beer flavored beverage (a product with “sweetener (acesulfame K)” as a raw material) at an addition concentration of 0.1 ppm for any of the hydroxy acid esters It was recognized that there was an effect of improving the taste derived from sweetness (bitterness, after-sweetening).

Example 8 Evaluation of Sweetness by TI Method Ethyl-3 (R) -hydroxyhexanoate was added to Comparative Product 1 used in Example 6 in an amount of 0.1 ppm (mass basis). The sweetness of the aqueous solution added with no addition of ethyl-3 (R) -hydroxyhexanoate was evaluated by the TI method. The TI method (Time-Intensity method: New Tactile Dictionary, Science Forum, P420-421 (1999)) is a sensory evaluation method that evaluates the strength of taste over time and sets the strength of taste on the time axis. This is a technique for obtaining a curve by plotting, and evaluating the characteristics of the change in taste of the sample to be evaluated over time and the effect of improving taste quality based on this curve.

  The TI method was performed according to the following procedure. (1) The sample (20 ml) is put in the mouth and time measurement is started at the same time. (2) The sample is discharged after 5 seconds. (3) The sweetness intensity is recorded over time and graphed. The larger the sweetness intensity value, the stronger the sweetness.

  Evaluation by the TI method was performed by 10 panelists. The average evaluation result is shown in FIG.

  As shown in FIG. 1, the aqueous solution to which 0.1 ppm (mass basis) of ethyl-3 (R) -hydroxyhexanoate was added was compared with the non-added aqueous solution, and the sweetness postponement of the high-intensity sweetener. Was improved, and it was confirmed that the sharpness was good.

Example 9 Preparation of a fragrance composition containing the taste improver of the present invention A beer-flavored fragrance composition (Comparative Product 2) was prepared according to the formulation of Table 8.

  A taste improver composition (present product 1) was prepared by adding 0.01% of ethyl-3 (R) -hydroxyhexanoate to Comparative Product 2.

Reference Example 1 100 g of hop pellets (Haratau Magnum) was added to a mixture of 400 g of prepared hop extract water and 400 g of 95% ethanol, followed by stirring and extraction at 75 ° C. for 2 hours. After cooling to 30 ° C. and solid-liquid separation with an exposed cloth, suction filtration was performed with a Nutsche pre-coated with diatomaceous earth to obtain a filtrate (578 g). After adding 100 g of glycerin as a retentive agent and mixing well, use a rotary evaporator to concentrate under reduced pressure to Bx70 °, sterilize the concentrate at 90 ° C for 5 minutes, cool to 30 ° C and fill the container with hops. An extract (reference product 1) (135.0 g, Bx 70 °, pH 5.35, alcohol 0%) was obtained.

Example 10 Addition to non-fermented non-alcohol beer flavored beverage and sensory evaluation A non-fermented non-alcohol beer flavored beverage was prepared according to the formulation shown in Table 9.

  The taste of each beverage was subjected to sensory evaluation by 10 panelists.

  As a result, all 10 people evaluated that the non-fermented non-alcohol beer flavored beverage added with the product 1 of the present invention was more delicious than the non-fermented non-alcoholic beer flavored beverage added with the comparative product 2. In addition, the average content of the evaluation is that the bitterness peculiar to high-intensity sweeteners is improved, the post-sweetening is improved, the crispness is good, and the beer-like feeling of beer is good, which is extremely delicious. It was evaluation to feel.

Example 11 Preparation of a perfume composition containing the taste improver of the present invention A perfume composition for sports drink (Comparative product 3: grapefruit flavor) was prepared according to the formulation of Table 10.

A taste improver composition (present product 2) was prepared by adding 0.1% of ethyl-3 (R) -hydroxyhexanoate to Comparative Product 3.
Preparation of emulsified fragrance 50 g of the present invention product 2 (or comparative product 3), 91 g of SAIB (sucrose diacetate hexaisobutyrate), 8 g of medium chain saturated fatty acid triglyceride and 1 g of natural vitamin E are mixed and dissolved to obtain a uniform oily property. A material mixture was obtained. This mixture was added to a solution in which 350 g of glycerin, 185 g of gum arabic and 315 g of water were mixed and dispersed by pre-stirring. K. Using a homomixer (manufactured by PRIMIX Co., Ltd.), the mixture was emulsified at 5000 rpm for 10 minutes to obtain a uniform emulsion having a particle size of about 0.2 to 0.5 μm (Invention product 3 or Comparative product 4).

Example 12 Addition to Sports Drink and Sensory Evaluation A sports drink was prepared according to the formulation shown in Table 11.

  The taste of each beverage was subjected to sensory evaluation by 10 panelists.

  As a result, all 10 people evaluated that the sports drink to which the product 3 of the present invention was added was more delicious than the sports drink to which the comparative product 4 was added. In addition, the average evaluation content is that the bitterness peculiar to high-intensity sweeteners is improved, the sweetness aftertaste is improved, the sharpness is good, the feeling of throatiness is good, and it feels very delicious. It was evaluation of.

Example 13 Preparation of a fragrance composition containing the taste improver of the present invention A fragrance composition for carbonated beverages (Comparative product 5: lime flavor) was prepared according to the formulation of Table 12.

  A taste improver composition (present product 4) was prepared by adding 0.01% of ethyl-3 (R) -hydroxyhexanoate to Comparative Product 5.

Example 14 Addition to carbonated beverage and sensory evaluation A carbonated beverage was prepared according to the formulation shown in Table 13.

  The taste of each beverage was subjected to sensory evaluation by 10 panelists.

  As a result, all 10 people evaluated that the carbonated beverage to which the product 4 of the present invention was added was more delicious than the carbonated beverage to which the comparative product 5 was added. In addition, the average evaluation content is that the bitterness peculiar to high-intensity sweeteners is improved, the sweetness aftertaste is improved, the sharpness is good, the feeling of throatiness is good, and it feels very delicious. It was evaluation of.

Claims (15)

A taste improver for high-intensity sweeteners containing hydroxy acid ester as an active ingredient. The taste improving agent according to claim 1, wherein the hydroxy acid ester is an ester of a linear or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms and ethanol or methanol. In the case where the linear or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms has 5 or more carbon atoms in the longest carbon chain including the carbon of the carboxyl group, the 2-position, 3-position, 4-position or 5-position, or When the number of carbon atoms is 4 or less, the taste improver according to claim 2, which is a fatty acid having a hydroxyl group at the 2-position, 3-position or 4-position. Hydroxy acid ester is methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, methyl-3 -Hydroxyhexanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxy The taste improving agent for high-intensity sweeteners according to any one of claims 1 to 3, which is one or more selected from the group consisting of pentanoate and ethyl-5-hydroxydecanoate. High-intensity sweeteners include sucralose, aspartame, acesulfame potassium, saccharin, sodium saccharin, stevia extract, rebaudioside A, neotame, alitame, monatin, thaumatin, licorice extract (glycyrrhizin), lacanca extract (mogroside) and sweet tea The taste improver according to any one of claims 1 to 4, which is one or more selected from the group consisting of an extract (phyrozultin). A food / beverage product comprising a high-intensity sweetener and a hydroxy acid ester, wherein the taste of the high-intensity sweetener is improved. The food / beverage products of Claim 6 whose compounding quantity with respect to the food / beverage products of hydroxy acid ester is 0.001 ppm-10 ppm on the basis of the mass of food / beverage products. The food or drink according to claim 6 or 7, wherein the food or drink is a sports drink or a carbonated drink. The food or drink according to any one of claims 6 to 8, wherein the carbonated beverage is a sparkling liquor, a new genre beer, a non-fermented beer-taste beverage, a non-alcoholic beer, a chu-hi or a non-alcoholic chu-hi. A method for improving the taste of a high-intensity sweetener-containing food or drink, comprising a hydroxy acid ester. The content improvement method with respect to food / beverage products of hydroxy acid ester exists in the range of 0.001 ppm-10 ppm on the basis of the mass of food / beverage products, The taste improvement method of the high sweetness degree sweetener containing food / beverage products of Claim 10. The taste improvement method according to claim 10 or 11, wherein the taste improvement is a residual after the high-intensity sweetener. The taste improvement method according to claim 10 or 11, wherein the taste improvement is sharpness of taste. The taste improvement method according to claim 10 or 11, wherein the taste improvement is an improvement in a feeling of throatiness. A food or drink comprising a high-intensity sweetener and a hydroxy acid ester.

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