JP2023128382A - Method for masking citric acid sourness - Google Patents
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 title claims abstract description 410
- 230000000873 masking effect Effects 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 52
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- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
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- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- JAHNSTQSQJOJLO-UHFFFAOYSA-N 2-(3-fluorophenyl)-1h-imidazole Chemical compound FC1=CC=CC(C=2NC=CN=2)=C1 JAHNSTQSQJOJLO-UHFFFAOYSA-N 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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Abstract
Description
本発明は、クエン酸の酸味のマスキング方法に関する。また本発明は、クエン酸用酸味マスキング組成物に関する。また本発明は、クエン酸の酸味をマスキングするためのクエン酸含有飲食品に関する。 The present invention relates to a method for masking the sourness of citric acid. The present invention also relates to a sour taste masking composition for citric acid. The present invention also relates to a citric acid-containing food or drink for masking the sour taste of citric acid.
酸味は、舌で感じる基本味の一つであり、飲食品に爽快感、ボディ感等を付与する要素である。その一方で、酸味は、ピリピリ感、とげとげしさといった不快感を伴うことがあり、酸味のマスキングが求められる場合がある。 Sourness is one of the basic tastes felt by the tongue, and is an element that imparts refreshing feeling, body feeling, etc. to food and drink products. On the other hand, sour taste may be accompanied by unpleasant sensations such as tingling or prickly sensation, and masking of sour taste may be required.
従来、酸味のマスキングに関しては種々の方法が知られている。例えば、特許文献1には、クエン酸等を含有する酸味を呈する製品に、1又は2種以上の高甘味度甘味剤を甘味の閾値以下の量で用いることを特徴とする、酸味のマスキング方法が開示されている。 Conventionally, various methods have been known for masking sourness. For example, Patent Document 1 describes a method for masking sourness, which is characterized in that one or more high-intensity sweeteners are used in an amount below a sweetness threshold for a sour-tasting product containing citric acid or the like. is disclosed.
しかしながら、特許文献1に記載の方法は、酸味のマスキング効果が十分ではなく、より効率的な酸味のマスキング方法が求められている。 However, the method described in Patent Document 1 does not have a sufficient sour taste masking effect, and a more efficient sour taste masking method is desired.
本発明は、飲食品に含まれる主要な酸味成分である、クエン酸の酸味を効率的にマスキングする方法を提供することを目的とする。また、本発明は、クエン酸の酸味を効率的にマスキングする、クエン酸用酸味マスキング組成物を提供することを目的とする。また、本発明は、クエン酸の酸味をマスキングするためのクエン酸含有飲食品を提供することを目的とする。 An object of the present invention is to provide a method for efficiently masking the sourness of citric acid, which is a main sourness component contained in food and drink products. Another object of the present invention is to provide a sour taste masking composition for citric acid that efficiently masks the sour taste of citric acid. Another object of the present invention is to provide a citric acid-containing food or drink for masking the sourness of citric acid.
本発明者は、上記課題を解決するために鋭意検討を重ねたところ、クエン酸に、スクラロース及び有機酸(ただしクエン酸を除く)を含有するクエン酸用酸味マスキング組成物を添加することにより、クエン酸の酸味を効率的にマスキングできることを見出し、本発明に想到した。 In order to solve the above problems, the present inventor conducted extensive studies and found that by adding a sour taste masking composition for citric acid containing sucralose and an organic acid (excluding citric acid) to citric acid, The inventors discovered that the sourness of citric acid can be effectively masked, and came up with the present invention.
すなわち、本発明は下記の実施形態を有する。 That is, the present invention has the following embodiments.
(I)クエン酸の酸味のマスキング方法
(I-1)クエン酸に、スクラロース及び有機酸(ただしクエン酸を除く)を含有するクエン酸用酸味マスキング組成物を添加する工程を含む、クエン酸の酸味のマスキング方法。
(I-2)有機酸が、酢酸、コハク酸、リンゴ酸及び酒石酸よりなる群から選択される少なくとも1種である、(I-1)に記載のクエン酸の酸味のマスキング方法。
(I-3)スクラロース1質量部に対する有機酸の比率が3~12質量部である、(I-1)又は(I-2)に記載のクエン酸の酸味のマスキング方法。
(I-4)クエン酸1質量部に対するクエン酸用酸味マスキング組成物の添加量が0.006~0.05質量部である、(I-1)~(I-3)のいずれか1つに記載のクエン酸の酸味のマスキング方法。
(I) A method for masking the sourness of citric acid (I-1) A method for masking the sourness of citric acid, including a step of adding a sourness masking composition for citric acid containing sucralose and an organic acid (excluding citric acid) to citric acid. How to mask acidity.
(I-2) The method for masking the sourness of citric acid according to (I-1), wherein the organic acid is at least one selected from the group consisting of acetic acid, succinic acid, malic acid, and tartaric acid.
(I-3) The method for masking the sourness of citric acid according to (I-1) or (I-2), wherein the ratio of the organic acid to 1 part by mass of sucralose is 3 to 12 parts by mass.
(I-4) Any one of (I-1) to (I-3), wherein the amount of the sour taste masking composition for citric acid added is 0.006 to 0.05 parts by mass per 1 part by mass of citric acid. A method for masking the sourness of citric acid described in .
(II)クエン酸用酸味マスキング組成物
(II-1)スクラロース及び有機酸(ただしクエン酸を除く)を含有する、クエン酸用酸味マスキング組成物。
(II-2)有機酸が、酢酸、コハク酸、リンゴ酸及び酒石酸よりなる群から選択される少なくとも1種である、(II-1)に記載のクエン酸用酸味マスキング組成物。
(II-3)スクラロース1質量部に対する有機酸の比率が3~12質量部である、(II-1)又は(II-2)に記載のクエン酸用酸味マスキング組成物。
(II) Sour taste masking composition for citric acid (II-1) A sour taste masking composition for citric acid containing sucralose and an organic acid (excluding citric acid).
(II-2) The sour taste masking composition for citric acid according to (II-1), wherein the organic acid is at least one selected from the group consisting of acetic acid, succinic acid, malic acid, and tartaric acid.
(II-3) The sour taste masking composition for citric acid according to (II-1) or (II-2), wherein the ratio of the organic acid to 1 part by mass of sucralose is 3 to 12 parts by mass.
(III)クエン酸の酸味をマスキングするためのクエン酸含有飲食品
(II-1)~(II-3)のいずれか1つに記載のクエン酸用酸味マスキング組成物を含有する、クエン酸の酸味をマスキングするためのクエン酸含有飲食品。
(III) containing the sourness masking composition for citric acid according to any one of the citric acid-containing food/beverage products (II-1) to (II-3) for masking the sourness of citric acid; Foods and drinks containing citric acid to mask acidity.
本発明のクエン酸の酸味のマスキング方法又はクエン酸用酸味マスキング組成物をクエン酸に用いることにより、クエン酸の酸味を効率的にマスキングすることができる。 By using the method for masking the sourness of citric acid or the sourness masking composition for citric acid of the present invention for citric acid, the sourness of citric acid can be efficiently masked.
本明細書中、語句「含む」又は語句「含有する」は、語句「からなる」、及び語句「のみからなる」を包含することを意図して用いられる。本明細書中に記載の操作、及び工程は、特に記載のない限り、室温で実施され得る。本明細書中、用語「室温」は、技術常識に従って理解され、例えば、10~35℃の範囲内の温度を意味することができる。 As used herein, the phrase "comprising" or the phrase "containing" is intended to include the phrase "consisting of" and the phrase "consisting only of." The operations and steps described herein may be performed at room temperature unless otherwise specified. As used herein, the term "room temperature" is understood according to common general knowledge and can mean, for example, a temperature within the range of 10 to 35°C.
本発明において、クエン酸の酸味をマスキングするとは、当該酸味を完全に消失することに限定されるものではなく、酸味の強さを減弱(低減)することを包含する意味である。つまり、クエン酸の酸味のマスキングとは、クエン酸に本発明のクエン酸用酸味マスキング組成物(以下「本マスキング組成物」とも称する)を添加することで、クエン酸の酸味が、本マスキング組成物を添加しないクエン酸と比較して少ない(低減した)と感じさせる作用効果である。こうした作用効果は、通常、訓練された専門パネルによる官能試験によって評価することができる。具体的には、本マスキング組成物を添加したクエン酸の酸味と、本マスキング組成物を添加していないクエン酸とを比較して、本マスキング組成物を添加したクエン酸の方が酸味が少ないと感じられる場合には、本マスキング組成物は、クエン酸の酸味をマスキングしていると判断することができる。 In the present invention, masking the sour taste of citric acid is not limited to completely eliminating the sour taste, but includes attenuating (reducing) the strength of the sour taste. In other words, masking the sourness of citric acid means that by adding the sourness masking composition for citric acid of the present invention (hereinafter also referred to as "the present masking composition") to citric acid, the sourness of citric acid can be masked by the present masking composition. This is an effect that makes you feel that there is less (reduced) compared to citric acid without additives. These effects can usually be evaluated by a sensory test performed by a trained expert panel. Specifically, when comparing the sourness of citric acid to which the present masking composition was added and citric acid to which the present masking composition was not added, the citric acid to which the present masking composition was added had less sourness. If this is felt, it can be determined that the present masking composition masks the sour taste of citric acid.
(I)クエン酸の酸味のマスキング方法
本発明のクエン酸の酸味のマスキング方法(以下「本マスキング方法」とも称する)は、クエン酸に、スクラロース及び有機酸(ただしクエン酸を除く)を含有するクエン酸用酸味マスキング組成物(本マスキング組成物)を添加する工程を含む。ここで、本マスキング組成物は、本発明の「(II)クエン酸用酸味マスキング組成物」のことであり、便宜上、先に(II)クエン酸用酸味マスキング組成物について説明する。
(I) Method for masking the sourness of citric acid The method for masking the sourness of citric acid of the present invention (hereinafter also referred to as "this masking method") contains sucralose and an organic acid (excluding citric acid) in citric acid. A step of adding a sour taste masking composition for citric acid (this masking composition) is included. Here, the present masking composition refers to the "(II) sour taste masking composition for citric acid" of the present invention, and for convenience, (II) the sour taste masking composition for citric acid will be described first.
(II)クエン酸用酸味マスキング組成物
クエン酸用酸味マスキング組成物(本マスキング組成物)は、スクラロース及び有機酸(ただしクエン酸を除く)を含有する。
(II) Sour taste masking composition for citric acid The sour taste masking composition for citric acid (this masking composition) contains sucralose and an organic acid (excluding citric acid).
(スクラロース)
スクラロース(化学名: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside)は、ショ糖(砂糖)の約600倍の甘味度を有していることが知られている甘味成分である。水に溶けやすく、安定性に優れているため、甘味料としてだけでなく、従来広く様々な用途で食品に使用されている成分である。ちなみにスクラロースの甘味の閾値は、約10ppmである。スクラロースは商業的に入手することができ、例えば三栄源エフ・エフ・アイ株式会社から市販されている。
(Sucralose)
Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is approximately 600 times sweeter than sucrose (sugar). It is a sweet ingredient known to have a high degree of sweetness. Because it is easily soluble in water and has excellent stability, it has been used not only as a sweetener but also in foods for a wide variety of purposes. Incidentally, the sweetness threshold of sucralose is approximately 10 ppm. Sucralose can be obtained commercially, for example from San-Ei Gen FFI Co., Ltd.
(有機酸)
有機酸としては、本発明の効果を奏する限り制限はされない。有機酸の具体例としては、酢酸、乳酸、フマル酸、アジピン酸、イタコン酸、アスコルビン酸、コハク酸、リンゴ酸、酒石酸、グルコン酸等が挙げられる。これらは1種単独で使用してもよく、2種以上を任意に組み合わせて使用してもよい。有機酸のうち、好ましくは、酢酸、コハク酸、リンゴ酸及び酒石酸であり、さらに好ましくはリンゴ酸及び酒石酸である。
(organic acid)
The organic acid is not limited as long as it exhibits the effects of the present invention. Specific examples of organic acids include acetic acid, lactic acid, fumaric acid, adipic acid, itaconic acid, ascorbic acid, succinic acid, malic acid, tartaric acid, gluconic acid, and the like. These may be used alone or in any combination of two or more. Among the organic acids, acetic acid, succinic acid, malic acid and tartaric acid are preferred, and malic acid and tartaric acid are more preferred.
本マスキング組成物における、スクラロースと有機酸の比率は、クエン酸の酸味マスキング効果の観点から、スクラロース1質量部に対して、好ましくは有機酸が3~12質量部であり、さらに好ましくは4~10質量部であり、特に好ましくは5~9質量部である。 The ratio of sucralose to organic acid in the present masking composition is preferably 3 to 12 parts by mass, more preferably 4 to 12 parts by mass, per 1 part by mass of sucralose, from the viewpoint of the sour taste masking effect of citric acid. The amount is 10 parts by weight, particularly preferably 5 to 9 parts by weight.
本マスキング組成物における、スクラロースの含有率は、クエン酸の酸味マスキング効果の観点から、好ましくは8~25質量%であり、さらに好ましくは9~20質量%であり、特に好ましくは10~17質量%である。 The content of sucralose in the present masking composition is preferably 8 to 25% by mass, more preferably 9 to 20% by mass, particularly preferably 10 to 17% by mass, from the viewpoint of the acidity masking effect of citric acid. %.
本マスキング組成物における、有機酸の含有率は、クエン酸の酸味マスキング効果の観点から、好ましくは75~92質量%であり、さらに好ましくは80~91質量%であり、特に好ましくは83~90質量%である。 The content of the organic acid in the present masking composition is preferably 75 to 92% by mass, more preferably 80 to 91% by mass, particularly preferably 83 to 90% by mass, from the viewpoint of the sour taste masking effect of citric acid. Mass%.
本マスキング組成物の形態としては、固体(粉末状、顆粒状、タブレット状、カプセル剤状等)、半固体又は液体(液状(水溶液、分散液状、懸濁液状を含む)、乳液状、シロップ状、ペースト状、ジェル状等)等を挙げることができる。 The form of this masking composition is solid (powder, granule, tablet, capsule, etc.), semi-solid, liquid (including aqueous solution, dispersion, suspension), emulsion, syrup, etc. , paste form, gel form, etc.).
本マスキング組成物には、本発明の効果を妨げないことを限度として、飲食品に配合可能な可食性の担体(基剤)や添加剤を適宜配合することもできる。 The present masking composition may also contain appropriate edible carriers (bases) and additives that can be incorporated into foods and drinks, as long as they do not impede the effects of the present invention.
担体や添加剤を用いることで、本マスキング組成物は、前記の固体、半固体又は液体の剤型といった、任意の剤型にすることができる。その一例として、本有効成分を溶解又は分散した水溶液に賦形剤を配合し、噴霧乾燥又は凍結乾燥等の定法に従って粉末化して粉末製剤として調製してもよく、さらに造粒することで顆粒製剤として調製してもよい。 By using carriers and additives, the present masking composition can be formed into any desired dosage form, such as the solid, semi-solid, or liquid dosage forms described above. For example, a powder preparation may be prepared by blending an excipient into an aqueous solution in which the active ingredient is dissolved or dispersed, and powdered according to a standard method such as spray drying or freeze drying. It may also be prepared as
ここで、「(I)クエン酸の酸味のマスキング方法」についての説明を、以下に記す。
本マスキング方法における、クエン酸に本マスキング組成物を添加する工程については特に制限はなく、クエン酸と本マスキング組成物が均一に混合できる方法であればよい。クエン酸が溶液の性状である場合には、その溶液に本マスキング組成物を添加し、撹拌装置等を用いて均一に溶解するまで撹拌する方法等が挙げられる。クエン酸が粉末又は顆粒の性状である場合には、本マスキング組成物を添加し、粉体混合装置等を用いてクエン酸と本マスキング組成物を均一に混合する方法等が挙げられる。
Here, a description of "(I) Method for masking the sourness of citric acid" will be given below.
In the present masking method, there is no particular restriction on the step of adding the present masking composition to citric acid, and any method may be used as long as the citric acid and the present masking composition can be mixed uniformly. When the citric acid is in the form of a solution, the masking composition may be added to the solution and stirred using a stirring device or the like until uniformly dissolved. When the citric acid is in the form of powder or granules, a method of adding the present masking composition and uniformly mixing the citric acid and the present masking composition using a powder mixing device or the like may be mentioned.
本マスキング方法における、クエン酸に対する本マスキング組成物の添加量は、クエン酸の酸味マスキング効果の観点から、クエン酸1質量部に対して、好ましくはクエン酸用酸味マスキング組成物が0.006~0.05質量部であり、さらに好ましくは0.008~0.04質量部であり、特に好ましくは0.01~0.03質量部である。 In the present masking method, from the viewpoint of the sour taste masking effect of citric acid, the amount of the sour taste masking composition for citric acid added is preferably 0.006 to 1 part by mass of citric acid. The amount is 0.05 parts by weight, more preferably 0.008 to 0.04 parts by weight, particularly preferably 0.01 to 0.03 parts by weight.
(III)クエン酸の酸味をマスキングするためのクエン酸含有飲食品
本発明の、クエン酸の酸味をマスキングするためのクエン酸含有飲食品(以下「本クエン酸含有飲食品」とも称する)は、本マスキング組成物を含有する、クエン酸含有飲食品である。
(III) Citric acid-containing food and drink for masking the sourness of citric acid The citric acid-containing food and drink for masking the sourness of citric acid of the present invention (hereinafter also referred to as "the present citric acid-containing food and drink"): This is a citric acid-containing food or drink containing the present masking composition.
本クエン酸含有飲食品としては、例えば、清涼飲料(フレーバーウォーター、炭酸飲料、果汁飲料、乳性飲料等)、アルコール飲料(酎ハイ、カクテル等)、冷菓(シャーベット、アイスクリーム、ラクトアイス等)、乳製品(ヨーグルト、チーズ等)、ジャム、菓子類(タブレット、カプセル菓子、フィルム菓子、キャンディー、チューインガム、ゼリー等)、加工食品(発酵食品、乳加工品、調味料、冷凍食品、レトルト食品、缶詰食品、インスタント食品等)、漬物(梅干し、福神漬、らっきょ、つぼ漬、はりはり漬、しば漬、たくあん、べったら漬、ピックルス、キムチ等)、調味料(ソース、ケチャップ、ドレッシング等)等が挙げられる。これらのうち、好ましくは、清涼飲料、アルコール飲料、菓子類、漬物及び調味料であり、さらに好ましくは清涼飲料、アルコール飲料及び漬物である。 The citric acid-containing foods and drinks include, for example, soft drinks (flavored water, carbonated drinks, fruit juice drinks, milk drinks, etc.), alcoholic drinks (chuhai, cocktails, etc.), frozen desserts (sherbet, ice cream, lacto ice, etc.), Dairy products (yogurt, cheese, etc.), jams, confectionery (tablets, capsule sweets, film sweets, candies, chewing gum, jelly, etc.), processed foods (fermented foods, processed milk products, seasonings, frozen foods, retort foods, canned foods) Foods, instant foods, etc.), pickles (pickled plums, Fukujinzuke, rakkyo, tsubozuke, hariharizuke, shibazuke, pickled radish, bettarazuke, pickles, kimchi, etc.), seasonings (sauces, ketchup, dressings, etc.), etc. Among these, soft drinks, alcoholic drinks, confectionery, pickles and seasonings are preferred, and soft drinks, alcoholic drinks and pickles are more preferred.
本クエン酸含有飲食品に含まれる本マスキング組成物の含有率は、本クエン酸含有飲食品に含まれるクエン酸の量に応じて調整することができる。具体的には、本クエン酸含有飲食品に含まれるクエン酸1質量部に対して、好ましくは0.006~0.05質量部であり、さらに好ましくは0.008~0.04質量部であり、特に好ましくは0.01~0.03質量部である。 The content of the masking composition contained in the citric acid-containing food or drink can be adjusted depending on the amount of citric acid contained in the citric acid-containing food or drink. Specifically, it is preferably 0.006 to 0.05 parts by mass, more preferably 0.008 to 0.04 parts by mass, per 1 part by mass of citric acid contained in the present citric acid-containing food or drink. The amount is particularly preferably 0.01 to 0.03 parts by mass.
本発明の内容を以下の実験例や実施例を用いて具体的に説明する。しかし、本発明はこれらに何ら限定されるものではない。下記において、特に言及する場合を除いて、実験は大気圧及び常温条件下で行っている。また各実験例で採用したパネルは飲食品の臭いの官能評価に従事し訓練して社内試験に合格した官能評価適格者であり、官能評価についてよく訓練した上で本実験を実施した。また特に言及する場合を除いて、「%」は「質量%」を、「部」は「質量部」を意味する。 The content of the present invention will be specifically explained using the following experimental examples and examples. However, the present invention is not limited thereto. In the following, unless otherwise specified, experiments are conducted under atmospheric pressure and room temperature conditions. In addition, the panel employed in each experimental example was a person qualified for sensory evaluation who was engaged in sensory evaluation of food and drink odors, trained, and passed an in-house test, and conducted this experiment after having been well trained in sensory evaluation. Further, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."
以下の実験例に使用した原料は下記の通りである。なお、後述する各表に記載する各成分の配合量は各製品の量である。
(1)クエン酸(扶桑化学工業株式会社製)
(2)酢酸(三菱ケミカル株式会社製)
(3)コハク酸(扶桑化学工業株式会社製)
(4)リンゴ酸(扶桑化学工業株式会社製)
(5)酒石酸(扶桑化学工業株式会社製)
(6)スクラロース(三栄源エフ・エフ・アイ株式会社製)
(7)果糖ぶどう液糖(昭和産業株式会社製)
(8)グレープフレーバーNO.20-4838(香料、三栄源エフ・エフ・アイ株式会社製)
(9)還元水あめ(三菱商事ライフサイエンス株式会社製)
(10)ショ糖(三井製糖株式会社製)
(11)サンライク(登録商標)アミノベース(調味料、三栄源エフ・エフ・アイ株式会社製)
The raw materials used in the following experimental examples are as follows. In addition, the amount of each component listed in each table mentioned below is the amount of each product.
(1) Citric acid (manufactured by Fuso Chemical Industry Co., Ltd.)
(2) Acetic acid (manufactured by Mitsubishi Chemical Corporation)
(3) Succinic acid (manufactured by Fuso Chemical Industry Co., Ltd.)
(4) Malic acid (manufactured by Fuso Chemical Industry Co., Ltd.)
(5) Tartaric acid (manufactured by Fuso Chemical Industry Co., Ltd.)
(6) Sucralose (manufactured by San-Eigen FFI Co., Ltd.)
(7) Fructose corn syrup (manufactured by Showa Sangyo Co., Ltd.)
(8) Grape flavor NO.20-4838 (flavoring, manufactured by San-Eigen FFI Co., Ltd.)
(9) Reduced starch syrup (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.)
(10) Sucrose (manufactured by Mitsui Sugar Co., Ltd.)
(11) Sunlike (registered trademark) Aminobase (seasoning, manufactured by San-Eigen FFI Co., Ltd.)
<実施例1~19>クエン酸の酸味マスキング効果の評価
4名のパネルに、表1、2の実施例1~19のサンプルをそれぞれ口に含んでもらい、クエン酸の酸味の強さを評価してもらった。評価は、クエン酸0.5%水溶液、0.45%水溶液、0.4%水溶液を標品とし、下記の評価基準に基づいて実施し、4名のパネルがつけた点数の平均点を算出した。数値が大きいほど、クエン酸の酸味がマスキングされていることを意味する。
[評価基準]
0点:0.5%クエン酸水溶液と同等
1点:0.5%クエン酸水溶液と0.45%クエン酸水溶液との間
2点:0.45%クエン酸水溶液と同等
3点:0.45%クエン酸水溶液と0.4%クエン酸水溶液との間
4点:0.4%クエン酸水溶液と同等
5点:0.4%クエン酸水溶液よりも酸味が弱い
<Examples 1 to 19> Evaluation of the sour taste masking effect of citric acid Four panelists were asked to put the samples of Examples 1 to 19 in Tables 1 and 2 in their mouths, and evaluate the strength of the sour taste of citric acid. I was asked to. The evaluation was conducted based on the following evaluation criteria using citric acid 0.5% aqueous solution, 0.45% aqueous solution, and 0.4% aqueous solution as standards, and the average score of the scores given by four panelists was calculated. did. The higher the number, the more the sourness of citric acid is masked.
[Evaluation criteria]
0 points: Equivalent to 0.5% citric acid aqueous solution 1 point: Between 0.5% citric acid aqueous solution and 0.45% citric acid aqueous solution 2 points: Equivalent to 0.45% citric acid aqueous solution 3 points: 0. Between 45% citric acid aqueous solution and 0.4% citric acid aqueous solution 4 points: Equivalent to 0.4% citric acid aqueous solution 5 points: Weaker acidity than 0.4% citric acid aqueous solution
表1、2から明らかなように、スクラロースと有機酸を併用した本発明のクエン酸用酸味マスキング用組成物は、スクラロース単独(比較例1)と比較して、クエン酸の酸味のマスキング効果が高くなっている。このことから、スクラロースが有するクエン酸の酸味のマスキング効果を、クエン酸以外の有機酸が増強しているといえる。
実施例16~19のクエン酸用酸味マスキング用組成物は、実施例5のクエン酸用酸味マスキング用組成物を基準として、有機酸の量を0.25倍(実施例16)、0.5倍(実施例17)、1.4倍(実施例18)、1.5倍(実施例19)に調整したものである。
表2の結果から明らかなように、特に実施例17~18の範囲でスクラロース単独と比較してマスキング効果が高くなっており、スクラロースに対する有機酸の量には最適な範囲があることを確認している。
As is clear from Tables 1 and 2, the composition for masking the sourness of citric acid of the present invention using a combination of sucralose and an organic acid has a greater effect of masking the sourness of citric acid than sucralose alone (Comparative Example 1). It's getting expensive. From this, it can be said that organic acids other than citric acid enhance the masking effect of sucralose on the sourness of citric acid.
The sour taste masking compositions for citric acid of Examples 16 to 19 were based on the sour taste masking composition for citric acid of Example 5, and the amount of organic acid was 0.25 times (Example 16), 0.5 It was adjusted to be 1.4 times (Example 17), 1.4 times (Example 18), and 1.5 times (Example 19).
As is clear from the results in Table 2, the masking effect was particularly high in the range of Examples 17 to 18 compared to sucralose alone, confirming that there is an optimal range for the amount of organic acid relative to sucralose. ing.
<実施例20~24>炭酸飲料中のクエン酸の酸味マスキング効果の評価
4名のパネルに、表3の実施例20~24のサンプルをそれぞれ口に含んでもらい、クエン酸の酸味の強さを評価してもらった。評価は、表3の基準1、基準2、基準3を標品とし、下記の評価基準に基づいて実施し、4名のパネルがつけた点数の平均点を算出した。数値が大きいほど、クエン酸の酸味がマスキングされていることを意味する。
[評価基準]
0点:基準1と同等
1点:基準1と基準2との間
2点:基準2と同等
3点:基準2と基準3との間
4点:基準3と同等
5点:基準3よりも酸味が弱い
<Examples 20 to 24> Evaluation of the sour taste masking effect of citric acid in carbonated drinks Four panelists were asked to put the samples of Examples 20 to 24 in Table 3 in their mouths, and evaluate the strength of the sour taste of citric acid. was evaluated. The evaluation was performed based on the following evaluation criteria using Standard 1, Standard 2, and Standard 3 in Table 3 as standard samples, and the average score of the scores given by the four panelists was calculated. The higher the number, the more the sourness of citric acid is masked.
[Evaluation criteria]
0 points: Same as standard 1 1 point: Between standards 1 and 2 2 points: Same as standard 2 3 points: Between standards 2 and 3 4 points: Same as standard 3 5 points: Better than standard 3 weak acidity
表3から明らかなように、スクラロースと有機酸を併用した本発明のクエン酸用酸味マスキング用組成物は、スクラロース単独(比較例2)と比較して、炭酸飲料中のクエン酸の酸味のマスキング効果が高くなっている。このことから、スクラロースが有するクエン酸の酸味のマスキング効果を、クエン酸以外の有機酸が増強しているといえる。 As is clear from Table 3, the composition for masking the sourness of citric acid of the present invention, which uses sucralose and an organic acid in combination, is effective in masking the sourness of citric acid in carbonated drinks, compared to sucralose alone (Comparative Example 2). It is highly effective. From this, it can be said that organic acids other than citric acid enhance the masking effect of sucralose on the sourness of citric acid.
<実施例25~29>漬物調味液中のクエン酸の酸味マスキング効果の評価
4名のパネルに、表4の実施例25~29のサンプルをそれぞれ口に含んでもらい、クエン酸の酸味の強さを評価してもらった。評価は、表4の基準4、基準5、基準6を標品とし、下記の評価基準に基づいて実施し、4名のパネルがつけた点数の平均点を算出した。数値が大きいほど、クエン酸の酸味がマスキングされていることを意味する。
[評価基準]
0点:基準4と同等
1点:基準4と基準5との間
2点:基準5と同等
3点:基準5と基準6との間
4点:基準6と同等
5点:基準6よりも酸味が弱い
<Examples 25 to 29> Evaluation of the acidity masking effect of citric acid in pickle seasoning liquid Four panelists were asked to put the samples of Examples 25 to 29 in Table 4 in their mouths, and evaluate the strength of the sourness of citric acid. I was evaluated. The evaluation was performed based on the following evaluation criteria using Standards 4, 5, and 6 in Table 4 as standard samples, and the average score of the scores given by the four panelists was calculated. The higher the number, the more the sourness of citric acid is masked.
[Evaluation criteria]
0 points: Equivalent to standard 4 1 point: Between standards 4 and 5 2 points: Equivalent to standard 5 3 points: Between standards 5 and 6 4 points: Equivalent to standard 6 5 points: Better than standard 6 weak acidity
表4から明らかなように、スクラロースと有機酸を併用した本発明のクエン酸用酸味マスキング用組成物は、スクラロース単独(比較例3)と比較して、漬物調味液中のクエン酸の酸味のマスキング効果が高くなっている。このことから、スクラロースが有するクエン酸の酸味のマスキング効果を、クエン酸以外の有機酸が増強しているといえる。
As is clear from Table 4, the sourness masking composition for citric acid of the present invention, which uses sucralose and an organic acid in combination, reduces the sourness of citric acid in pickle seasoning liquid compared to sucralose alone (Comparative Example 3). The masking effect is high. From this, it can be said that organic acids other than citric acid enhance the masking effect of sucralose on the sourness of citric acid.
Claims (8)
A citric acid-containing food or drink for masking the sourness of citric acid, which contains the sourness masking composition for citric acid according to any one of claims 5 to 7.
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