JP2021078451A - Sweetness enhancer - Google Patents

Abstract

To provide a sweetness enhancer for enhancing sweetness.SOLUTION: A sweetness enhancer has α-linolenic acid and oleic acid as active ingredients.SELECTED DRAWING: None

Description

The present invention relates to a sweetness enhancer that enhances sweetness.

In recent years, research on the effects of sugars on health has been actively conducted, and the number of foods characterized by reduced sugars is increasing. For low-sugar foods, it is common to use non-sugar-based high-intensity sweeteners instead of sugars, but we also propose a technology that uses sweetness-enhancing substances that can enhance the sweetness of foods. Has been done. For example, in Patent Document 1, the sweetness is enhanced by adding and using two components of arachidonic acid triglyceride and plant sterol to foods and drinks, and in Patent Document 2, the sweetness and richness of the aftertaste of hardened fats and oils are enhanced in oleic acid. It has been reported that the effect is seen.

On the other hand, α-linolenic acid (C18: 3) is one of the ω3 polyunsaturated fatty acids, and has been reported to have anti-arteriosclerosis, anti-blood pressure, anti-allergic effects and the like (non-patent documents). 1-3).
However, the effect of the combination of α-linolenic acid and oleic acid on sweetness is unknown.

Japanese Unexamined Patent Publication No. 2011-223942 International Publication No. 2010/004784

Djouse et al. , Circulation. 2005, 111 (22), p. 2921-2926 Djouse et al. , Hypertension. 2005, 45 (3), p. 368-373 Kunisawa et al. , Scientific Rep. 2015, 5, 9750

The present invention relates to providing a sweetness enhancer that enhances sweetness.

The present inventor conducted intensive research focusing on fatty acid species in order to solve the above problems, and found that the combination of α-linolenic acid and oleic acid enhances sweetness.

That is, the present invention provides a sweetness enhancer containing α-linolenic acid and oleic acid as active ingredients.

The sweetness enhancer of the present invention can enhance its sweetness by using it in an orally ingestible substance.

The α-linolenic acid (18: 3) used in the present invention is a polyunsaturated fatty acid having 18 carbon atoms having double bonds at the 3, 6 and 9th positions counting from the methyl group terminal of the carbon chain.
Oleic acid (18: 1) is a monovalent unsaturated fatty acid having 18 carbon atoms having a double bond at the 9th position counting from the methyl group terminal of the carbon chain.
The unsaturated bond of α-linolenic acid and oleic acid may be either trans-type or cis-type, but is preferably cis-type.
The α-linolenic acid and oleic acid used in the present invention are in a form other than triacylglycerol, diacylglycerol, and monoacylglycerol, and may be in a free form, a lower alkyl ester, or a salt form. Examples of the lower alcohol that forms an ester with α-linolenic acid or oleic acid include those having 1 to 6 carbon atoms, such as methanol and ethanol. Examples of the salt include alkali metal salts such as sodium and potassium, alkaline earth metal salts such as calcium, magnesium salts, ammonium salts and the like.
For α-linolenic acid and oleic acid, foods and edible fats and oils containing α-linolenic acid and oleic acid can be used, and edible fats and oils can also be obtained by hydrolyzing the edible fats and oils by a high-temperature high-pressure decomposition method or an enzymatic decomposition method. Can be done. Moreover, a commercially available product can also be used.

In the present invention, the ratio of α-linolenic acid to oleic acid is the mass ratio of α-linolenic acid to oleic acid [α-linolenic acid / oleic acid], preferably 0.1 to 1 from the viewpoint of enhancing the sweetness. It is 30, more preferably 0.2 to 20, still more preferably 0.5 to 15, still more preferably 1 to 10, still more preferably 1.5 to 8, still more preferably 2 to 6.
The amount of fatty acid in the present specification is a free fatty acid equivalent.

As shown in Examples below, the combination of α-linolenic acid and oleic acid has an effect of enhancing sweetness. The effect is higher than when used alone with α-linolenic acid or oleic acid.
Therefore, the combination of α-linolenic acid and oleic acid can be a sweetness enhancer that enhances sweetness, can be used for enhancing sweetness, and can be used for producing a sweetness enhancer. ..
In the present invention, "enhancing sweetness" means enhancing sweetness. The presence or absence of sweetness and the degree of sweetness can be evaluated by sensory evaluation by a specialized panel. Sweetness includes monosaccharides (glucose, fructose, etc.), disaccharides (sucrose, maltose, lactose, etc.), polysaccharides (oligosaccharides, starch), sugar alcohols (martitol, reduced maltose water candy, erythritol, xylitol, sorbitol, etc.) , Amino acids (glycine, alanine, etc.), natural sweeteners (licorice, stevia, etc.), synthetic sweeteners (sucrose, stevia, acesulfam potassium, etc.) and the like.

The sweetness enhancer of the present invention contains α-linolenic acid and oleic acid as active ingredients, but other components may be contained if necessary. Ingredients other than α-linolenic acid and oleic acid include solvents, softeners, lipids, emulsifiers, preservatives, acidulants, sweeteners, bitterness agents, pH regulators, stabilizers, colorants, antioxidants, and moisturizers. , Thickener, fluidity improver, foaming agent, fragrance, seasoning and the like, but from the viewpoint of sweetness enhancing effect, it is preferable that lipids other than α-linolenic acid and oleic acid are contained.

Examples of the lipid contained in the sweetness enhancer include monoacylglycerol, diacylglycerol, triacylglycerol, phospholipid, glycolipid, sterol, wax and the like. From the viewpoint of flavor and sweetness enhancement, diacylglycerol or triacylglycerol is used. Is preferable. Further, the lipid contained in the sweetness enhancer is preferably derived from edible fats and oils.

The edible fats and oils may be either vegetable fats or oils or animal fats and oils. For example, soybean oil, rapeseed oil, saflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, honeybee oil, wheat germ oil, perilla oil, flaxseed oil, sesame oil, sachainchi oil, walnuts. Oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stea, palm oil, palm kernel oil, Vegetable fats and oils such as cacao butter, monkey fat, shea butter and algae oil; animal fats and oils such as fish oil, azalea oil, lard, beef fat and butter fat; or fats and oils synthesized by enzymatic reaction using fatty acids derived from these fats and oils as raw materials. Examples include oils and fats such as ester exchange oil, hydrogenated oil, partially decomposed oil, and fractionated oil. These oils may be used alone or in admixture as appropriate.

In the sweetness enhancer of the present invention, α-linolenic acid and oleic acid can be freely blended. For example, α-linolenic acid and oleic acid can be blended in a total range of 0.001 to 100% by mass.

The mass ratio of the total amount of α-linolenic acid and oleic acid to the total lipid amount of the sweetness enhancer of the present invention [α-linolenic acid amount and oleic acid amount / total lipid amount] is preferably from the viewpoint of the sweetness enhancing effect. It is 0.0001 or more, more preferably 0.0003 or more, still more preferably 0.0005 or more, still more preferably 0.001 or more, still more preferably 0.002 or more, still more preferably 0.003 or more.
Further, from the viewpoint of sweetness enhancing effect, flavor, and industrial production, [α-linolenic acid amount and oleic acid amount / total lipid amount] is preferably 0.995 or less, more preferably 0.8 or less, still more preferable. Is 0.4 or less, more preferably 0.2 or less, still more preferably 0.1 or less, still more preferably 0.03 or less, still more preferably 0.01 or less, still more preferably 0.008 or less.

The form of the sweetness enhancer of the present invention may be solid, semi-solid or liquid.

The present invention can be used for anything that can be taken orally. Examples include foods, pharmaceuticals, contrast media, etc., but it is preferably used for foods. "Food" means any food or drink that can be taken orally.

The food is not particularly limited, but the food whose sweetness is enhanced by adding the sweetness enhancer of the present invention preferably contains a lipid from the viewpoint of the sweetness enhancing effect.

Examples of lipids contained in foods to which a sweetness enhancer has been added include monoacylglycerol, diacylglycerol, triacylglycerol, phospholipids, glycolipids, sterols, waxes, etc., but from the viewpoint of flavor and sweetness enhancement, diacylglycerols are used. Alternatively, triacylglycerol is preferable. These lipids may be originally contained in foods, or may be lipids contained in the sweetness enhancer of the present invention. Further, edible oils and fats may be added together with the sweetness enhancer.

The total amount of lipids in the food to which the sweetness enhancer of the present invention is added is preferably 1% by mass or more, more preferably 3% by mass or more, still more preferably 5% by mass or more, still more preferably 5% by mass or more, from the viewpoint of flavor and sweetness enhancement. It is 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, still more preferably 40% by mass or more.
From the viewpoint of flavor and industrial production, the total lipid content of the food to which the sweetness enhancer is added is preferably 99% by mass or less, more preferably 98% by mass or less, still more preferably 95% by mass or less, still more preferably. It is 90% by mass or less, more preferably 80% by mass or less, still more preferably 70% by mass or less.

Mass ratio of total amount of α-linolenic acid and oleic acid to total lipid amount of food to which sweetness enhancer of the present invention is added [α-linolenic acid amount and oleic acid amount / sweetness enhancer of food to which sweetness enhancer is added The total amount of lipids in the food containing the above] is preferably 0.00001 or more, more preferably 0.00002 or more, still more preferably 0.00005 or more, still more preferably 0.0001 or more, still more preferable, from the viewpoint of enhancing sweetness. Is 0.0002 or more, more preferably 0.0005 or more.
Further, [the amount of α-linolenic acid and the amount of oleic acid in the food to which the sweetness enhancer was added / the total amount of lipids in the food to which the sweetness enhancer was added] was preferably 0 from the viewpoint of flavor, industrial production and sweetness enhancement. .99 or less, more preferably 0.8 or less, still more preferably 0.5 or less, still more preferably 0.1 or less, still more preferably 0.03 or less, still more preferably 0.01 or less, still more preferably 0.008. Below, it is more preferably 0.005 or less, still more preferably 0.003 or less, still more preferably 0.002 or less, still more preferably 0.0019 or less, still more preferably 0.0018 or less.

Examples of foods using the sweetness enhancer of the present invention include fresh foods (vegetables, fruits, milk, etc.), processed foods, and food additives. It is preferable to use it.

Examples of processed foods include processed vegetable products, processed fruit products, processed grain products, confectionery products, dairy products, processed egg products, processed fat and oil products, and processed fruit products, confectionery, dairy products, and processed fat and oil products. It is preferable to use it from the viewpoint of enhancing sweetness.

Examples of processed fats and oils include margarine, shortening, spreads, fillings, coffee fresh, whipped cream, powdered fats and oils, and the like.

Examples of processed fruit products include jams, fruit drinks, candied fruits, dried fruits and the like.

Examples of confectionery include Japanese confectionery such as yokan and manju, Western confectionery such as castella and cake, snack confectionery, and chocolate confectionery.

Examples of dairy products include yogurt, fresh cream, butter, cheese, ice cream and the like.

In order to enhance the sweetness of the food, the combination of α-linolenic acid and oleic acid may be brought into contact with the food during the production, cooking and oral ingestion of the food and ingested orally.

The amount of the sweetness enhancer of the present invention used may be any amount as long as it can enhance the sweetness of the food, and can be appropriately determined depending on the mode of use thereof. For example, in the food, α-linolenic acid and oleic acid in total are 0.0005 to 1% by mass, more preferably 0.001 to 0.8% by mass, and further preferably 0.002 to the total mass of the food. Used in an amount of ~ 0.5% by mass, more preferably 0.003 to 0.4% by mass, still more preferably 0.004 to 0.3% by mass, still more preferably 0.005 to 0.2% by mass. it can.

[Analysis method of fatty acid composition]
Fatty acid methyl esters were prepared according to "Fatty acid methyl ester preparation method (2.4.1-1996)" in "Standard Fatty Acid Analysis Test Method" edited by the Japan Oil Chemists' Society, and the obtained sample was prepared by American Oil Chemists. Measurement was performed according to Society Official Measurement Ce 1f-96 (GLC method).
<GLC analysis conditions>
Equipment: Agilent 7890 series (manufactured by Agilent Technologies)
Column: CP-SIL88 50m x 0.25mm x 0.2μm (manufactured by Agilent J & W)
Carrier gas: 1.0 mL He / min
Injector: Split (1:50), T = 300 ° C.
Detector: FID, T = 300 ° C
Oven temperature: 150 ° C. 5 min retention → 1 ° C / min temperature rise → 160 ° C 5 min retention → 2 ° C / min temperature rise → 200 ° C / 10 min retention → 10 ° C / min temperature rise → 220 ° C

〔fatty acid〕
(I) Comparative Example 1
The reagent oleic acid (≧ 99% (GC), manufactured by Sigma-Aldrich) was used.

(Ii) Comparative Example 2
The reagent linolenic acid (≧ 99% (GC), manufactured by Sigma-Aldrich) was used.

(Iii) Example 1
The reagents oleic acid and linolenic acid were mixed at a mass ratio of 1: 1 and used ([α-linolenic acid amount and oleic acid amount / total lipid amount] = 0.994).

(Iv) Example 2
The reagents oleic acid and linolenic acid were mixed at a mass ratio of 3: 1 and used ([α-linolenic acid amount and oleic acid amount / total lipid amount] = 0.994).

(V) Example 3
The reagents oleic acid and linolenic acid were mixed at a mass ratio of 1: 3 and used ([α-linolenic acid amount and oleic acid amount / total lipid amount] = 0.995).

(Vi) Example 4
The fatty acid obtained by hydrolyzing semi-refined linseed oil (manufactured by ADM) with an enzyme was reduced in saturated fatty acid content by wintering and filtered to obtain linseed oil fatty acid having a fatty acid purity of 92% by mass ([α-linolenic acid]. Amount of acid and oleic acid / total amount of lipid] = 0.746).

Table 1 shows the analytical values of the fatty acid compositions of Comparative Examples 1 and 2 and Examples 1 to 4.

(Vii) Example 5
Example 4 and refined rapeseed oil (manufactured by Nisshin Oillio; 0.03% by mass of free fatty acids, of which 55.5% by mass of oleic acid and 8.3% by mass of linolenic acid) were mixed at a mass ratio of 1:99 ([α]. -Amount of linolenic acid and amount of oleic acid / total amount of lipid] = 0.0077).

(Viii) Example 6
Example 4 and refined linseed oil (manufactured by Summit Oil Co., Ltd .; 0.03% by mass of free fatty acids, of which 17.2% by mass of oleic acid and 52.9% by mass of linolenic acid) were mixed at a mass ratio of 1:99 ([α]. -Amount of linolenic acid and amount of oleic acid / total amount of lipid] = 0.0077).

[Test Example 1 Whipped cream]
Control: Add 1.8 g of white sugar and 30 g of whipped cream (Sujata whip, Sujata Meiraku) to a glass vial (SV-50, Nichiden Rika Glass Co., Ltd., the same applies hereinafter) and use a homogenizer (IKA T25-digital ULTRA TURRX). The control was one that was stirred at 8,000 r / min for 1 minute.
Evaluation sample: 1.8 g of white sugar, 30 g of whipped cream (sujata whipped cream), 0.06 g of fatty acid of Comparative Example 1, Comparative Example 2 or Example 1 were added to a glass vial (SV-50), and the homogenizer was used for 8 A sample that was stirred at 000 r / min for 1 minute was used as an evaluation sample. The total amount of lipid in this evaluation sample was 36.0 g per 100 g.
In the evaluation, four specialized panels (A, B, C, D) evaluated the sweetness of each sample, and ranked first, second, third, and fourth from the one with the strongest sweetness.
The results are shown in Table 2.

From Table 2, all the panels answered that Example 1 was the sweetest.

[Test Example 2 Whipped cream]
Control: Add 1.8 g of white sugar and 30 g of whipped cream (Sujata whipped cream, Sujata Meiraku) to a glass vial (SV-50), and stir with a homogenizer (IKA T25-digital ULTRA TURRX) at 10,000 r / min for 1 minute. I used what I did as a control.
Evaluation sample: 1.8 g of white sugar, 30 g of whipped cream (sujata whipped cream), and 0.04 g of fatty acids of Comparative Example 1, Example 2 or Example 3 were added to a glass vial (SV-50) with a homogenizer. A sample that was stirred at 10,000 r / min for 1 minute was used as an evaluation sample. The total amount of lipid in this evaluation sample was 36.0 g per 100 g.
In the evaluation, four specialized panels (A, B, C, D) evaluated the sweetness of each sample, and ranked first, second, third, and fourth from the one with the strongest sweetness.
The results are shown in Table 3.

From Table 3, all the panels in Example 2 and Example 3 answered that they were sweeter than those of Control and Comparative Example 1, indicating that the sweetness was clearly enhanced. In addition, 3 out of 4 panels answered that Example 3 was sweeter than Example 2.

[Test Example 3 Whipped cream]
Control: Add 1.8 g of white sugar and 30 g of whipped cream (Sujata whipped cream, Sujata Meiraku) to a glass vial (SV-50), and stir with a homogenizer (IKA T25-digital ULTRA TURRX) at 10,000 r / min for 1 minute. I used what I did as a control.
Evaluation sample: 1.8 g of white sugar, 30 g of whipped cream (sujata whipped cream), and 0.03 g of fatty acid of Example 4 were added to a glass vial (SV-50), and the mixture was stirred with a homogenizer at 10,000 r / min for 1 minute. Was used as an evaluation sample. The total amount of lipid in this evaluation sample was 36.0 g per 100 g.
An evaluation sample (rapeseed oil) was prepared by adding 1.8 g of white sugar, 27 g of whipped cream (sujata whipped cream), and 3 g of Example 5 to a glass vial (SV-50) and stirring with a homogenizer at 10,000 r / min for 1 minute. Mixed). The total amount of lipid in this evaluation sample was 41.8 g per 100 g.
In the evaluation, four specialized panels (A, B, C, D) evaluated the sweetness of each sample, and ranked first, second, and third in order from the one with the strongest sweetness.
The results are shown in Table 4.

From Table 4, it was shown that in Example 4, all the panels answered that the sweetness was sweeter than the control, and the sweetness was clearly enhanced. In addition, 3 out of 4 panels answered that the evaluation sample to which Example 5 was added was sweeter than the evaluation sample to which Example 4 was added.

[Test Example 4 Jam]
Control: 30 g of orange marmalade (Aohata Corporation) was added to a glass vial (SV-50), and the mixture was stirred with a homogenizer (IKA T25-digital ULTRA TURRX) at 10,000 r / min for 1 minute as a control.
Evaluation sample: 30 g of orange marmalade (Aohata Corporation) and 0.005 g of the fatty acid of Example 4 were added to a glass vial (SV-50), and the mixture was stirred with a homogenizer at 10,000 r / min for 1 minute as the evaluation sample. did. The total amount of lipid in this evaluation sample was 0.1 g or less per 100 g.
In the evaluation, four specialized panels (A, B, C, D) evaluated the sweetness of each sample, and ranked first and second in order from the one with the strongest sweetness.
The results are shown in Table 5.

From Table 5, it was shown that in Example 4, all the panels answered that they were sweeter than the control, and that the sweetness was clearly enhanced.

[Test Example 5 Jam]
Control: 30 g of orange marmalade (Aohata Corporation) was added to a glass vial (SV-50), and the mixture was stirred with a homogenizer (IKA T25-digital ULTRA TURRX) at 10,000 r / min for 1 minute as a control.
Evaluation sample: 30 g of orange marmalade (Aohata Corporation) and 0.02 g of the fatty acid of Example 4 were added to a glass vial (SV-50), and the mixture was stirred with a homogenizer at 10,000 r / min for 1 minute as the evaluation sample. did. The total amount of lipid in this evaluation sample was 0.1 g or less per 100 g.
28 g of orange marmalade (Aohata Corporation) and 2 g of Example 6 were added to a glass vial (SV-50), and the mixture was stirred with a homogenizer at 10,000 r / min for 1 minute as an evaluation sample. The total amount of lipid in this evaluation sample was 6.7 g per 100 g.
In the evaluation, four specialized panels (A, B, C, D) evaluated the sweetness of each sample, and ranked first, second, and third in order from the one with the strongest sweetness.
The results are shown in Table 6.

From Table 6, it was shown that in Example 4, all the panels answered that the sweetness was sweeter than the control, and the sweetness was clearly enhanced.
In addition, 3 out of 4 panels answered that the evaluation sample to which Example 6 was added was sweeter than the evaluation sample to which Example 4 was added.

[Test Example 6 Chocolate]
Control: 22 g of cocoa mass (Daito Cacao Co., Ltd.) and 8 g of fructose-glucose liquid sugar (Hifructose F-550, Sanwa Cornstarch Co., Ltd.) were added to a glass vial (SV-50) and dissolved at 80 ° C. Then, the mixture was stirred with a homogenizer (IKA T25-digital ULTRA TURRX) at 8,000 r / min for 3 minutes, and then cooled in a refrigerator for 3 hours as a control.
Evaluation sample: 22 g of cocoa mass and 8 g of high fructose corn syrup (high fructose F-550) were added to a glass vial (SV-50) and dissolved at 80 ° C. Then, 0.03 g of the fatty acid of Example 4 was added, the mixture was stirred with a homogenizer at 8,000 r / min for 3 minutes, and then cooled in a refrigerator for 3 hours, which was used as an evaluation sample. The total amount of lipid in this evaluation sample was 40.1 g per 100 g.
In the evaluation, four specialized panels (A, B, C, D) evaluated the sweetness of each sample, and ranked first and second in order from the one with the strongest sweetness.
The results are shown in Table 7.

From Table 7, it was shown that in Example 4, all the panels answered that the sweetness was sweeter than the control, and the sweetness was clearly enhanced.

[Test Example 7 Yogurt]
Control: Add 26 g of commercially available drinking yogurt (yogurt that strengthens the body, Morinaga Milk Industry Co., Ltd.), 2 g of fine white sugar and 2 g of rapeseed oil to a glass vial (SV-50), and use a homogenizer (IKA T25-digital ULTRA TURRX) for 8 The control was one that was stirred at 000 r / min for 1 minute.
Evaluation sample: 26 g of yogurt to be drunk, 2 g of white sugar and 2 g of Example 5 were added to a glass vial (SV-50), and the mixture was stirred with a homogenizer at 8,000 r / min for 1 minute as an evaluation sample. The total amount of lipid in this evaluation sample was 7.5 g per 100 g.
Four specialized panels (A, B, C, D) evaluated the sweetness of each sample and ranked them in the order of 1st and 2nd from the one with the strongest sweetness.
The results are shown in Table 8.

From Table 8, all the panels answered that the evaluation sample to which Example 5 was added was sweeter than the control, indicating that the sweetness was clearly enhanced.

Claims (7)

A sweetness enhancer containing α-linolenic acid and oleic acid as active ingredients. The sweetness enhancer according to claim 1, wherein the mass ratio of α-linolenic acid to oleic acid [α-linolenic acid / oleic acid] is 0.1 to 30. The sweetness enhancer according to claim 1 or 2, which comprises a lipid other than α-linolenic acid and oleic acid. Any of claims 1 to 3 in which the mass ratio of the total amount of α-linolenic acid and oleic acid to the total amount of lipid [α-linolenic acid amount and oleic acid amount / total lipid amount] is 0.0001 to 0.995. The sweetness enhancer according to item 1. The sweetness enhancer according to any one of claims 1 to 4, wherein α-linolenic acid and oleic acid are added to the food in a total amount of 0.0005 to 1% by mass based on the total mass of the food. A food product to which the sweetness enhancer according to any one of claims 1 to 5 is added. The food product according to claim 6, wherein the total amount of fat is 1% by mass or more.