JP3514459B2 - Sweetness control method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for suppressing sweetness of a sweetening functional substance. This invention is food, feed, pet food, pharmaceuticals,
To suppress the sweetness of sweetening functional substances such as amino acids, proteins or glycosides added to quasi-drugs and cosmetics, and to utilize the original functional properties of sweetening functional substances It is useful.

Background Art Although amino acids such as glycine, alanine, and betaine have functionality such as antibacterial properties, their use amount is limited because the taste is significantly deteriorated due to their inherent sweetness, and sufficient antibacterial properties cannot be obtained. Moreover, its use was limited.

Further, although glycosides such as glycyrrhizin have antioxidant properties, physical property-improving properties, and functions such as physiological activity, their use amount and application are limited because they have a characteristic sustained sweetness with a trailing edge, Its functionality was not fully utilized.

Further, proteins such as thaumatin and neohesperidin dihydrochalcone have the effect of enhancing the flavor of peppermint, perilla, fruit flavors, etc., but their use amount was limited because of their peculiar intense sweetness.

Lysozyme also has antibacterial properties due to the bacteriolytic effect, but since it has a unique sweetness, the amount used was limited and the antibacterial activity was not fully utilized.

On the other hand, it is known to add a phenoxyalkanoic acid derivative to suppress the sweetness of an edible product containing a large amount of sugar or sugar alcohol having sweetness (US Pat. No. 4567053 and US Pat. No. 5045336). No.). It is also known to use phenoxyalkanoic acid derivatives to reduce the sweetness of sugars or sugar alcohols as excipients in the production of salt substitute granules (see European Patent Application No. 0414550A2). .

DISCLOSURE OF THE INVENTION Thus, according to the present invention, the general formula (I) (Wherein R is the same or different and is a hydrogen atom, a halogen atom, a hydroxy group, a lower alkyl group, a lower alkanoyl group or an alkoxy group, n is an integer of 0 to 4, and A is a C 1 to C 5 At least one of a phenoxyalkane represented by a linear or branched lower alkylene group) is added to suppress the sweetness of a sweetening functional substance selected from the group consisting of amino acids, proteins and glycosides. A method for suppressing sweetness is provided.

Details of each definition of the general formula (I) are as follows.

Preferred examples of "halogen atom" include fluorine, chlorine, bromine, iodine and the like.

A preferred example of "lower alkyl group" is one having 1 carbon atom.
~ 3 straight-chain or branched alkyl groups, for example, methyl, ethyl, propyl, isopropyl and the like.

Preferred examples of "lower alkanoyl group" include alkanoyl groups having 2 to 4 carbon atoms, such as acetyl, propionyl, butyryl and the like.

Preferred examples of "lower alkoxy group" include linear or branched alkoxy groups having 1 to 3 carbon atoms,
For example, methoxy, ethoxy, propoxy, isopropoxy and the like can be mentioned.

The "lower alkylene group" includes a linear or branched alkylene group having 1 to 5 carbon atoms, and examples thereof include methylene, ethylene, trimethylene, tetramethylene, pentamethylene, butylene, amylene and the like.

In the general formula (I), n is an integer of 1 to 4, preferably n is 1, and more preferably n is 1 and the substituent is bonded to the p-position. .

The salt of phenoxyalkanoic acid represented by the general formula (I) is a nontoxic, acceptable salt for foods, pharmaceuticals, etc., for example, an alkali metal salt such as sodium or potassium,
Examples thereof include alkaline earth metal salts such as calcium and magnesium, ammonium salts and the like. Among these, preferred salts are alkali metal salts such as sodium and potassium.

Many of the compounds of general formula (I) have a chiral center at the carbon adjacent to the carboxy group and usually give rise to two optical isomers. The present invention includes any of these optical isomers and racemic mixtures. One of the isomers has a strong activity and the other has a weak activity. The racemic mixture of the above compounds usually exhibits intermediate activity between two optical isomers. Therefore, the compound having higher activity is separated by optical resolution, and the sweetness suppressing action can be improved by using the compound.

The following are mentioned as a compound which belongs to general formula (I).

(±) -2-phenoxypropionic acid, S-(-)-
2-phenoxypropionic acid, (±) -2-phenoxybutyric acid, S-(−)-2-phenoxybutyric acid, (±) -2-
p-methoxyphenoxybutyric acid, (±) -2-p-methylphenoxypropionic acid, S-(−)-2-p-methylphenoxypropionic acid, (±) -2-p-ethylphenoxypropionic acid, (±) -2-p-methoxyphenoxypropionic acid, S-(-)-2-p-methoxyphenoxypropionic acid, 2-p-methoxyphenoxy-2
-Methylpropionic acid, (±) -2-p-ethoxyphenoxypropionic acid, p-methylphenoxyacetic acid, phenoxyacetic acid, p-methoxyphenoxyacetic acid, p-ethoxyphenoxyacetic acid, (±) -2-p-chlorophenoxypropion Acid, S-(−)-2-p-chlorophenoxypropionic acid, (±) -2-phenoxy-2-methylpropionic acid, 2,4-dimethylphenoxyacetic acid, p-acetylphenoxyacetic acid, p-isopropylphenoxyacetic acid , P-ethylphenoxyacetic acid, p-formylphenoxyacetic acid, 2- (p-chlorophenoxy) -2-methylpropionic acid, 3,4-dichlorophenoxyacetic acid, p-chlorophenoxyacetic acid, 2- (2-methyl-4) -Chlorophenoxy) -acetic acid, 2- (3-chlorophenoxy) -propionic acid, 4-fluorophenyl Phenoxy acetic acid, 2,3-dichlorophenoxy acetic acid, 3-methylphenoxy acetic acid, 2-
(3,4-dimethoxyphenoxy) -propionic acid, 2-
(2,3,4-trimethoxyphenoxy) -butyric acid, 2-methylphenoxyacetic acid, 2-formylphenoxyacetic acid, p-
Ethylphenoxyacetic acid, 2-hydroxyphenoxyacetic acid, 4-iodophenoxyacetic acid, 2-methoxyphenoxyacetic acid, 2-prop-2-enylphenoxyacetic acid, diphenylacetic acid, diphenylhydroxyacetic acid (diphenylglycolic acid), 2-p-chlorophenylpropione acid,
α-naphthyl acid, β-naphthyl acid, 2-p-isopropylphenylpropionic acid, 2- (2,4-dimethoxyphenyl) -2-methoxyacetic acid, 2- (2,4-dimethylphenyl) -propionic acid, 2 Examples thereof include-(2-methylphenyl-propionic acid, 2- (2-methylphenyl) -3-methylbutyric acid, etc. Further, the present invention includes these salts, for example, alkali metal salts such as sodium and potassium. Phenoxyalkanoic acids may be used alone or in combination, and among them, preferred compounds are phenoxyalkanoic acids and compounds having a methyl, ethyl, methoxy or ethoxy substituent at the para-position of phenoxyalkanoic acid, For example, phenoxyacetic acid, 2-phenoxypropionic acid, 2-phenoxybutyric acid, 2-p-
Methoxyphenoxypropionic acid, 2-p-ethoxyphenoxypropionic acid, 2-p-ethylphenoxypropionic acid, p-methoxyphenoxyacetic acid, 2-p-methoxyphenoxybutyric acid, p-ethylphenoxyacetic acid, 2-
Examples thereof include p-methylphenoxypropionic acid, 2-p-ethoxyphenoxybutyric acid, and sodium or potassium salt of 2-p-methylphenoxybutyric acid.

The compound of general formula (I) can be synthesized by a known method such as condensation. For example, the Journal of American Chemical Society (J.Amer.Chem.So
c.), 53 , 304 (1931), Journal of Chemical Society (J. Chem. Soc.) 1891 (1956), but also available from Aldrich. There is.

The sweetening functional substance used in the present invention includes amino acids,
Examples include proteins and glycosides.

First, examples of the amino acids include sweetening amino acids such as glycine, alanine, tryptophan, kynurenine, and betaine, and derivatives thereof.

Next, examples of proteins include thaumatin, monerin, miraculin, lysozyme and the like.

Next, as glycosides, linseed powder and linseed extract, licorice powder and licorice extract, enzyme-treated licorice, enzyme-decomposed licorice, stevia powder and stevia extract, enzyme-treated stevia, cinnamon tea powder and cinnabarang tea extract , Chinese cabbage extract and Chinese cabbage extract, white ginseng powder and white ginseng extract, compound leaf grape and compound leaf grape extract, or purunin,
Examples include dihydrochalcone such as naringin and neohesperidin.

Since the degree of sweetness of the sweetening functional substance varies depending on the origin, production method and essence, the amount of phenoxyalkanoic acid and its salt used may be an amount that suppresses the sweetness of the sweetening functional substance. Further, the degree of inhibition of sweetness can be adjusted by the amount of phenoxyalkanoic acid and its salt used so that the functionality of each sweetening functional substance is emphasized. Generally, 0.0001 to 10000 parts by weight of phenoxyalkanoic acid and its salt are added to 100 parts by weight of the sweetening functional substance.

Although the phenol alkanoic acid and its salt of the present invention can be used as they are, it is generally desirable to dissolve or suspend them in a solvent capable of dissolving them.
The solvent that can be used is not particularly limited, for example, water, ethanol, alcohols such as isopropanol,
Propylene glycol and the like can be mentioned. Furthermore, the sweetening functional substance can be dissolved after dissolving the phenoxyalkanoic acid and its salt in the above solvent. This dissolution order may be reversed. Further, phenoxyalkanoic acid and its salt may be added and dissolved in the extract or crystal mother liquor of the sweetening functional substance, or this solution may be dried or co-crystallized by any method. Further, when producing a composition containing a sweetening functional substance, phenoxyalkanoic acid and its salt may be added and dissolved in the production process. Alternatively, the sweetening functional substance, phenoxyalkanoic acid and its salt may be mixed in the form of solids and dissolved in a solvent at the time of use.

The sweetness suppressing method of the present invention can be applied to foods, feeds, pet foods, pharmaceuticals, quasi drugs, cosmetics and the like. For example, applicable foods include side dishes, juices,
Examples include fish paste products. About 0 for these foods.
1 to 5% of sweetening functional substance is contained, and by adding 0.05 to 1 part by weight of the phenoxyalkanoic acid derivative per 100 parts by weight of the sweetening functional substance, unpleasant sweetness is suppressed so that it is suitable for eating. become.

In addition, applicable feed and pet food include cattle,
Examples include feed for pigs and poultry. These feeds and pet foods contain about 0.01 to 1% of sweetening functional substances, and 1 to 4 parts by weight per 100 parts by weight of the sweetening functional substances.
By adding 00 parts by weight of the phenoxyalkanoic acid derivative, it is possible to provide a feed and pet food which are easily eaten by animals.

Next applicable drugs include anti-ulcer, anti-inflammatory and antitussive drugs which are generally produced from extracts of fruits, herbs, rhizomes and the like. These medicines contain about 0.1 to 10% of the sweetening functional substance.
By adding 0.7 to 70 parts by weight of the phenoxyalkanoic acid derivative per 100 parts by weight, the peculiar sweetness contained in the sweetening functional substance can be suppressed to facilitate administration.

The next applicable quasi drugs include toothpaste and the like. These quasi-drugs contain about 0.01 to 1% of the sweetening functional substance, and by adding 10 to 100 parts by weight of the phenoxyalkanoic acid derivative per 100 parts by weight of the sweetening functional substance, The sweetness is suppressed and the flavor of the added flavor can be significantly increased.

Further, applicable cosmetics include lipstick and the like.
These cosmetics contain about 0.01 to 0.1% of the sweetening functional substance, and by adding 10 to 100 parts by weight of the phenoxyalkanoic acid derivative per 100 parts by weight of the sweetening functional substance, the after-treatment is performed. It suppresses the inherent sweetness, removes unpleasant sweetness, and enhances the flavor of the flavoring.

A sweetening functional substance generally has two effects, ie, a unique sweetness and an antibacterial property, an antioxidant property, a flavor enhancing property, a physical property improving property, a physiological activity, etc. I can't emphasize my gender enough. However,
By applying the sweetness suppressing method of the present invention, the above functionality can be easily utilized.

  The effects of the present invention will be described with test examples.

Test Example 1 Glycine 2% (w / v) solution in 0.00001%, 0.0001%, 0.00
1%, 0.002%, 0.004%, 0.008% and 0.01% (w / v) (±) -2-p-methoxyphenoxypropionate sodium-containing mixture and (±) -2-p-methoxyphenoxypropione Glycine 2 without sodium acidate
% (W / v) single solution was prepared. The degree of sweetness inhibition of glycine by the addition of (±) -2-p-methoxyphenoxypropionate sodium was determined by the following method. The sensory test method for the sweetness of glycine is as follows.

a: Preparation of sweetness standard solution A sweetness standard solution of 0 to 2% (w / v) glycine was prepared at a concentration interval of 0.2% (w / v).

b: Sensory test method 2%, 1.8%, 1.6%, ...... 0.2% (w / v) and 0% glycine solutions were sweetened with sweetness of 100, 90, 80, ...... 10 and 0, respectively. Defined to be. Sensory inspectors were 10 men and 10
Made up of women of the name.

As for the test method, the inspector was instructed to select a sweetness standard solution having the same sweetness as the sweetness of the mixed sample, and the results were tabulated and tested by a pair test. The sweetness which was significant when P <0.05 was defined as the sweetness of the mixed sample solution. The sweetness obtained is 10
0,90,80, …… 20,10,0 Sweetness suppression 0,10,20 …… 80,9
It was defined as 0,100. The results are shown in Table 1.

Next, with respect to the glycine single-use group and the glycine and (+/-)-2-p-methoxyphenoxypropionate sodium-containing group of each concentration used, a standard agar medium was used, and antibacterial activity against Bacillus subtilis and Escherichia coli which are microorganisms was used. Was tested at a concentration of 2% (w / v) and 5% (w / v) as glycine, and as a result, the growth of the microorganisms coexisting in both addition groups was inhibited.

However, glycine 2% (w / v) and 5% (w / v)
The solution had a peculiar sweetness and gave discomfort. The glycine concentration that does not cause discomfort is 0.2% (w / v) or less, and antibacterial activity cannot be expected at this concentration. For foods high in protein and starch, it is necessary to add at least 1% glycine, and at this concentration, an unpleasant sweetness is exhibited (±) -2-p-
0.002% sodium methoxyphenoxypropionate
By adding, it was possible to suppress unpleasant sweetness and to exert antibacterial activity without impairing the flavor of the composition to be added.

Test Example 2 0.0001%, 0.001% in 0.01% (w / v) thaumatin solution,
Mixture containing 0.005%, 0.01%, 0.02%, 0.05% and 0.1% (w / v) sodium (±) -2-p-ethoxyphenoxybutyrate and sodium (±) -2-p-ethoxyphenoxybutyrate A single 0.01% (w / v) thaumatin single solution was prepared. (±) -2-p-
The degree of sweetness inhibition of thaumatin by the addition of sodium ethoxyphenoxybutyrate was determined.

a: Preparation of sweet standard solution A sweet standard solution of 0-0.01% (w / v) thaumatin was prepared at a concentration interval of 0.001% (w / v).

b: Sensory test method The sweetness of 0.01%, 0.009%, 0.008% ... 0.001% and 0% thaumatin solution was defined as 100,90,80, ... 10 and 0 sweetness, respectively.

The degree of inhibition of sweetness was determined in the same manner as in Test Example 1. The results are shown in Table 2.

Next, a 13% (w / v) sugar solution was used as a standard solution for the thaumatin single-use group and the thaumatin single-use group and a combination group of each concentration used (±) -2-p-ethoxyphenoxybutyrate. 0.05% of peppermint flavor in these solutions
(V / v) was added to compare the flavor-enhancing effects of peppermint flavor of both addition groups. As a result, P <0.05,
In the combined use of sodium (±) -2-p-ethoxyphenoxybutyrate and thaumatin, the flavor enhancing effect was significantly increased. The detection threshold concentration of peppermint flavor was also significantly reduced, and a flavor enhancing effect was recognized.

In addition, the combination of 0.001% (w / v) thaumatin 0.01% (w / v) thaumatin and 0.01% (w / v) sodium (±) -2-p-ethoxyphenoxybutyrate exhibits almost the same sweetness. However, the enhancing effect of peppermint flavor was greater in the combined treatment group.

Test Example 3 0.0001%, 0.001 in 0.15% (w / v) glycyrrhizin solution
1%, 0.005%, 0.01%, 0.02%, 0.04%, 0.06%, 0.08% and
0.1% (w / v) mixed solution containing (±) -2-phenoxypropionate sodium and (±) -2-phenoxypropionate-free glycyrrhizin 0.15%
A (w / v) single solution was prepared. By the following method (±)
The degree of sweetness inhibition of glycyrrhizin by the addition of sodium 2-phenoxypropionate was determined.

a: Preparation of sweet standard solution A sweet standard solution of 0 to 0.15% (w / v) glycyrrhizin was prepared at a concentration interval of 0.015% (w / v).

b: Sensory test method 0.15%, 0.135%, 0.12% …… .0.015% (w / v) and 0% sweetness of glycyrrhizin solution is 100, 90, 80, …… 10 and 0 respectively.
It was defined as the sweetness degree of. The degree of inhibition of sweetness was determined in the same manner as in Test Example 1. The results are shown in Table 3.

Next, for glycyrrhizin single-use group and glycyrrhizin and each use concentration (±) -2-phenoxypropionate sodium combination group, using a standard agar medium, 0.15% (w / v w / v ). As a result, the growth of microorganisms in both addition groups was inhibited. Glycyrrhizin 0.15% aqueous solution gave a strong unpleasant sensation with an aftertaste and a strong sweetness. However, in the (±) -2-phenoxypropionate sodium combined use group, discomfort was significantly decreased as the use concentration increased, and it was tasteless. In addition, 0.015% (w
/ v) Glycyrrhizin, 0.15% (w / v) Glycyrrhizin, and 0.06% (w / v) sodium (±) -2-phenoxypropionate combined treatment group have almost the same sweetness. As a result of an antibacterial test against the microorganism Bacillus subtilis, only the (±) -2-phenoxypropionate sodium combination group inhibited the growth of microorganisms.

Test Example 4 0.00001%, 0.0001%, in 0.1% (w / v) lysozyme solution
0.001%, 0.002%, 0.004%, 0.008%, and 0.01% (w / v)
Mixture of Sodium Phenoxyacetate and Lysozyme 1% without Sodium Phenoxyacetate (w / v)
A single solution was prepared. The degree of sweetness inhibition of lysozyme by the addition of sodium phenoxyacetate was determined by the following method.

  The sensory test method for sweetness of lysozyme is as follows.

a: Preparation of sweet standard solution A sweet standard solution of 0-0.01% (w / v) lysozyme was prepared at a concentration interval of 0.01% (w / v).

b: Sensory test method 0.1%, 0.09%, 0.08% …… 0.01% (w / v) and 0% lysozyme solution have sweetness of 100, 90, 80, …… 10 and 0 respectively. Defined. The degree of inhibition of sweetness was determined in the same manner as in Test Example 1. The results are shown in Table 4.

Next, using a standard agar medium for lysozyme single-use group and lysozyme and sodium phenoxyacetate combined use group of each concentration used, the antibacterial activity against the microorganism Bacillus subtilis was tested at a concentration of 0.1% as lysozyme, both Growth of co-microorganisms in the addition zone was inhibited.

The lysozyme 0.1% (w / v) solution had a peculiar sweetness and gave discomfort. However, the sodium phenoxyacetate combination group did not exhibit an unpleasant sweetness. Lysozyme 0.05%
In (w / v), unpleasant sweetness was not felt, but the growth of microorganisms could not be completely suppressed.

Test Example 5 0.03% (w / v) neohesperidin dihydrochalcone was added to 0.0001%, 0.001%, 0.005%, 0.01%, 0.02%, 0.05% and 0.1% (w / v) (±) -2-p- Mixed solution containing sodium methoxyphenoxybutyrate and (±) -2-p-
A 0.03% (w / v) single solution of neohesperidin dihydrochalcone without addition of sodium methoxyphenoxybutyrate was prepared. The degree of inhibition of sweetness of neohesperidin dihydrochalcone by the addition of sodium (±) -2-p-methoxyphenoxybutyrate was determined by the following method.

a: Preparation of sweetness standard solution A sweetness standard solution of 0 to 0.03% (w / v) neohesperidin dihydrochalcone was prepared at a concentration interval of 0.003% (w / v).

b: Sensory test method 0.03%, 0.027%, 0.024% …… 0.003% and 0% of the sweetness of neohesperidin dihydrochalcone, 100, 90, 80, respectively.
…… Defined to have a sweetness of 10 and 0.

The degree of inhibition of sweetness was determined in the same manner as in Test Example 1. The results are shown in Table 5.

Next, 18% (w / v) sugar solution was used as a standard solution for neohesperidin dihydrochalcone single use group and neohesperidin dihydrochalcone combined use group of (±) -2-p-methoxyphenoxybutyrate sodium did. Add 0.1% coffee (v / v) to these solutions,
The flavor enhancing effects of the coffee flavors of both addition groups were compared. As a result, when P <0.05, the flavor-enhancing effect was significantly increased in the combined use of (±) -2-p-methoxyphenoxybutyrate sodium and neohesperidin dihydrochalcone. Further, the detection threshold concentration of coffee flavor was also significantly decreased, and a flavor enhancing effect was recognized.

In addition, 0.009% (w / v) neohesperidin dihydrochalcone 0.03% (w / v) neohesperidin dihydrochalcone and 0.01% (w / v) (±) -2-p-methoxyphenoxybutyrate sodium combination Showed almost the same sweetness, but the effect of enhancing the coffee flavor was greater in the combination group.

Example 1 0.1 part by weight of xanthan gum was dissolved in 16 parts by weight of commercially available vinegar, and 2 parts by weight of salt, 3 parts by weight of d1-alanine or 3 parts by weight of d1-alanine and 0.02 part by weight of p-ethoxyphenoxyacetic acid, (±)- 0.02 parts by weight of 2-p-ethoxyphenoxypropionic acid and 0.02 parts by weight of (±) -2-p-methylphenoxybutyric acid are added, and then 10 parts by weight of the egg yolk which has been lined and 0.5 parts by weight of spices are mixed. While stirring this mixed solution, 70 parts by weight of salad oil is added to emulsify. Volume of mixed solution 15
Dispense up to 100 ml in a 0 ml glass bottle, store in a thermostat at 38 ° C for 1 month, and measure the peroxide value of salad oil.
Oxidation was observed in salad oil in both alanine single-use group, addition group of d1-alanine and p-ethoxyphenoxyacetic acid, (±) -2-p-ethoxyphenoxypropionic acid and (±) -2-p-methylphenoxybutyric acid mixture I couldn't do it. However, the d1-alanine single-use group exhibited unpleasant sweetness and was not suitable for food, but p-ethoxyphenoxyacetic acid,
The addition section of the mixture of (±) -2-p-ethoxyphenoxypropionic acid and (±) -2-p-methylphenoxybutyric acid had no unpleasant sweetness and was delicious. In addition, in the addition group of 0.05 parts by weight where d1-alanine did not have an unpleasant sweet taste, the salad oil was oxidized as a result of the storage test and was not suitable for food.

Example 2 To 100 parts by weight of mandarin orange juice, 0.01 parts by weight of thaumatin or 0.01 parts by weight of thaumatin, and a mixture of 0.025 parts by weight of (±) -2-p-ethylphenoxypropionic acid and 0.025 parts by weight of p-ethylphenoxyacetic acid were added, Dispense up to 200 ml in a bottle with a content volume of 230 ml. This was heated at a liquid temperature in the bottle of 80 ° C for 30 minutes, and after cooling, it smelled of fruit juice. As a result, potato odor was produced in the thaumatin-free section, but soumatin or soumatine and (±) -2-p-ethylphenoxy were produced. Propionic acid and p-
In the combined use group of the mixture of ethylphenoxyacetic acid, the generation of potato odor was not observed. However, when it was drunk, the sweetness peculiar to thaumatin was exhibited in the thaumatin single-use group, and the flavor of mandarin orange juice was impaired.
In the addition group of the mixture of 2-p-ethylphenoxypropionic acid and p-ethylphenoxyacetic acid, the flavor of the orange juice was not impaired. The occurrence of potato odor could not be suppressed at 0.00011% (w / v), which did not exhibit the inherent sweetness of thaumatin.

Example 3 90 parts by weight of water was added to 10 parts by weight of fruits of swingle, heated at 80 ° C. for 1 hour, and then filtered to obtain a filtrate, which had a strong sweetness and could not be used as an antitussive expectorant. (±)-
When 0.1 part by weight of sodium 2-p-methoxyphenoxybutyrate was added, the sweetness was suppressed and it could be taken as an antitussive expectorant.

Example 4 5 parts by weight of water was added to 1 part by weight of shredded licorice, which was then cold soaked for 2 days and then rubbed, and then 3 parts by weight of water was further added and cold soaked for 12 hours and rubbed. The filtrates were combined and evaporated to 3 parts by weight, and after cooling, 1 part by weight of ethanol was added and the mixture was allowed to stand for 2 days and filtered to obtain a licorice extract. 90 parts by weight of water was added to 10 parts by weight of this extract and mixed. This solution had a strong and persistent sweetness with a back swell, and was difficult to take as an anti-ulcer, anti-inflammatory and antitussive drug. However, 100 parts by weight of this mixed solution, (±) -2
-P-Methylphenoxypropionate sodium 0.04
As a result of addition by weight, the sweetness peculiar to licorice was suppressed and it became easy to take.

According to the method for suppressing sweetness of the present invention, the sweetness peculiar to the sweetening functional substance can be suppressed, and by suppressing this, the functionality of the sweetening functional substance can be favorably exhibited.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References International Publication 93/010677 (WO, A1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22-1/24

Claims (2)

(57) [Claims] 1. At least one of p-methoxyphenoxyacetic acid, 2-p-methoxyphenoxypropionic acid or 2-p-ethoxyphenoxybutyric acid or an alkali metal salt thereof is added to give glycine, alanine, betaine,
A method for suppressing sweetness, which comprises suppressing the sweetness of a sweetening functional substance selected from the group consisting of lysozyme, thaumatin, neohesperidin dihydrochalcone or glycyrrhizin. 2. At least one kind of p-methoxyphenoxyacetic acid, 2-p-methoxyphenoxypropionic acid, 2-p-ethoxyphenoxybutyric acid or an alkali metal salt thereof is added to 100 parts by weight of the sweetening functional substance. A method for suppressing sweetness, which comprises adding 0.0001 parts by weight or more. "