JP2018531030A - セロビオースおよび/またはプシコースで、オフテイストをマスキングする方法 - Google Patents
セロビオースおよび/またはプシコースで、オフテイストをマスキングする方法 Download PDFInfo
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- 239000004368 Modified starch Substances 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
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- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Tea And Coffee (AREA)
- General Preparation And Processing Of Foods (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
これはセルロースの酵素分解生成物であり、工業規模で容易に入手可能である。これは数多くの薬理学的用途を有する。
− 冷凍スープを含む、濃度または容器に関係ない、湿った/液体のスープ。この定義の目的のために、スープ(単数または複数)とは、肉、鶏肉、魚、野菜、穀物、果物および他の原料から調製された食品であって、これらの原料の一部または全部の目に見える欠けらを含みえる液体で調理された食品を意味する。それは、(ブロスとして)透明または(チャウダーとして)濃厚であってもよく、滑らか、ピューレ状、または塊の入っている、そのまま食べられる(ready-to-serve)、半濃縮または濃縮であってもよく、食事の最初のコースまたはメインコースとして、または(飲料のように少しずつ飲まれる)食事間のスナックとして、暖かくまたは冷たく提供されてもよい。スープは、他の食事構成要素を調製するための原料として使用されてもよく、ブロス(コンソメ)からソース(クリームまたはチーズベースのスープ)までに及んでもよい;
− ミルク、チーズ、ヨーグルト、および他の乳製品。
例
例1
アスパルテーム/AceKで甘味付された、ストロベリーフレーバーのゼロ脂肪ヨーグルトにおいて、甘味の長引きおよび他のオフノートのマスキングに関して、プシコースを50ppmでテストした。
サンプルを、6人の専門テイスターのパネルによって評価した。テイスターは、HISの甘味の長引きおよび他のオフノートに焦点を当てて記述するように求められた。
ベース+50ppmプシコース:甘さの長引くオフノートの減少、渋みの低下、より高いストロベリーのインパクト、口当たりの増加
セロビオースのマスキング例:
低糖インスタントオートミールにおける30ppmでのセロビオースの効果。
6人の訓練を受けたテイスターは、低糖インスタントオートミール(33gインスタントオート麦、375gの沸騰した水、0.6gの塩、200メッシュおよび9gの砂糖を混合し、少なくとも2分放置した後に消費した)を、同一の条件下で消費した30ppmのセロビオース(12.5mg)を含有する同一の低糖インスタントオートミールと比較した。
セロビオースを含有するインスタントオートミールは、より甘く、より少ないオフノート、増強したボディおよび口当たりを有すると判断された。
ヨーグルトにおけるプシコースのテスト。
0.1重量%の独自のストロベリーフレーバーを含有し、100ppmのアスパルテームおよび300ppmのAceKで甘味付されたストロベリーフレーバーゼロ脂肪ヨーグルトに、50ppmでプシコースを添加した。
サンプルを6人の専門テイスターのパネルによって評価した。テイスターは、HISの甘味の長引きおよび他のオフノートに焦点を当てて記述するように求められた。
プシコースを欠くヨーグルトは、甘く、熟したストロベリー、長引く甘さおよびリコリスとテイスターによって査定された。
ヨーグルト+50ppmプシコースは、甘い長引くオフノートの減少、渋みの減少、より高いストロベリーのインパクト、および口当たりの増加を有することが観察された。
Claims (5)
- 高甘味度甘味料を含む食用組成物ベースに、20〜50ppmのセロビオースおよびプシコースの少なくとも1つを添加することを含む、食用組成物におけるオフテイストマスキング方法。
- セロビオース単独を添加する、請求項1に記載の方法。
- プシコース単独を添加する、請求項1に記載の方法。
- セロビオースおよびプシコースの両方を添加する、請求項1に記載の方法。
- 食用組成物ベース、少なくとも1つの甘味料および20〜50ppmのセロビオースおよびプシコースの少なくとも1つを含む食用組成物。
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PCT/EP2016/075209 WO2017068033A1 (en) | 2015-10-22 | 2016-10-20 | Method of masking off-tastes with cellobiose and/or psicose |
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