JP3522907B2 - Method for improving the taste of high-intensity sweeteners - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the use of a high-intensity sweetener in the presence of a galactomannan hydrolyzate to improve the bitterness and astringency of the high-intensity sweetener and the aftertaste in the mouth. The present invention relates to obtaining a high-sweetness sweetener having a good taste and a low-calorie food or drink containing the sweetener by significantly improving the taste.

[0002]

2. Description of the Related Art High-intensity sweeteners have been used as a low-calorie sweetener in many foods and drinks in recent years. However, they have a bad taste in comparison with sugar and a poor aftertaste. Has been pointed out. Therefore, for example, as a method of improving the taste of aspartame, a method of coexisting a low concentration of sodium chloride (Japanese Patent Publication No. 6-4896).
6) or a method in which maltol (food flavor) is used in combination (JP-A-2-276553) A method in which a starch decomposition product is used (Journal of Japan Food Industry Society, Vol. 41 p. 363-371 199)
4 years) is known. Further, a method for improving the taste of stevia extract using a thickening polysaccharide such as pullulan, an alginic acid alkali salt, and locust bean gum (JP-A-56-55).
174 and JP-A-57-150358). However, the former two methods adjust the taste balance of the whole food and drink by imparting different tastes to the high-intensity sweetener, and the range of applicable foods and drinks is limited. It will be. Further, the method using a decomposed product of starch and a polysaccharide thickening agent is not practical because it increases the viscosity of foods and drinks, which makes it particularly difficult to apply to beverages.

[0003]

DISCLOSURE OF THE INVENTION The present invention improves the taste of a high-intensity sweetener, and has a high-intensity sweetener having a good taste with no unpleasant taste or residual taste and a low-sweetness sweetener containing the sweetener. It is an object of the present invention to provide a method for obtaining calorie foods and drinks, particularly low-viscosity drinks (coffee drinks, tea drinks, carbonated drinks, sports drinks, etc.).

[0004]

[Means for Solving the Problems] The present inventors have conducted extensive studies to obtain a high-intensity sweetener having improved taste and a food or drink containing the sweetener, and as a result, decomposed galactomannan. It was found for the first time that the above objects were achieved by adding a substance, and the present invention was completed.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The galactomannan hydrolyzate used in the present invention is at least one thickening polysaccharide selected from, for example, guar gum, locust bean gum, tara gum and the like, preferably, guar gum is hydrolyzed from the viewpoint of cost. Can be obtained by As a method of hydrolysis,
The enzymatic decomposition method, the acid decomposition method and the like are not particularly limited,
The enzymatic decomposition method is preferable because the molecular weights of the decomposed products are easily uniform. The enzyme used in the enzymatic decomposition method is not particularly limited as long as it is an enzyme that hydrolyzes a mannose linear chain, either commercially available or naturally derived, but β derived from Aspergillus spp. Or Rhizopus spp. -Mannanase is preferred. The galactomannan degradation product can change the linear chain length of mannose, that is, the molecular weight by changing the time of the enzymatic reaction. For the purpose of use in the present invention, the linear chain length of mannose is in the range of 30 to 200 units. 80% or more is preferably distributed within the above, and more preferably 5
It is desirable that 80% or more is distributed within the range of 0 to 150 units.

The chain length of the mannose straight chain in the present invention refers to the number of mannose, which is the main chain of galactomannan, bound, and the measuring method is not particularly limited, but liquid chromatography method and the like are used. Used, for example, the decomposed thickening polysaccharide is dissolved in water and TOSO 803D type high performance liquid chromatography (HPLC) is used, water is used as a mobile phase, gel filtration is performed with a G3000PW column, and a differential refractometer is used. Can be detected. At this time, a linear dextrin having a known number of glucose residues (number of glucose residues 30, 100, 200) is measured as an index substance to obtain a graph as shown in FIG. From this, the proportion distributed in the range of 30 to 200 units can be calculated from the area. If the chain length of mannose is less than 30 units,
If the desired effect is not obtained and the length is longer than 200 units, the viscosity becomes high, which is not suitable. The viscosity of the aqueous solution of the galactomannan decomposition product used in the present invention is not particularly limited, but for example, the viscosity of a 10% aqueous solution can be measured by a B-type viscometer 25.
Under the conditions of ° C and 30 rpm, 30 cps or less, preferably 20 cps or less is desirable. The high-intensity sweetener in the present invention is not particularly limited, but synthetic sweeteners such as saccharin, acesulfame potassium, natural sweeteners licorice extract, stevia extract, thaumatin, aspartame which is an amino acid sweetener. And the like, and amino acid-based sweeteners are preferable, and aspartame is more preferable.

The high-intensity sweeteners may be mixed with each other, and the taste improving effect may be improved by mixing them. Further, other sweeteners (general sugars such as sucrose and candy, fructooligosaccharides, oligosaccharides of galactooligosaccharides, sugar derivatives such as palatinose and erythritol) may be used in combination without any problem. The addition ratio of the galactomannan hydrolyzate used in the present invention to the high intensity sweetener is not particularly limited, but for example, 0.5 part or more, preferably 1 part or more, relative to 1 part of the high intensity sweetener, More preferably, 2 parts or more is desirable. The present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[0008]

【Example】

Example 1 The pH was adjusted to 3.0 using citric acid in 900 parts of water. To this, 0.2 part of β-mannanase derived from Aspergillus and 100 parts of guar gum powder were added and mixed to obtain 4 parts.
The enzyme was allowed to act for 24 hours at 0 to 45 ° C. The transparent solution obtained by removing the insoluble matter by filtration was concentrated under reduced pressure, and then spray-dried to obtain a white powder of a galactomannan decomposition product 6
5 parts were obtained. The water-soluble dietary fiber content according to the enzyme gravimetric method was 80%. As a stationary phase, G30 was applied to the column.
As a result of measurement by high performance liquid chromatography using 00PW (manufactured by Tosoh Corporation), 80% or more of the galactomannan sugar chain had a mannose chain length within the range of 50 to 150 units. Further, a 10% aqueous solution of the obtained galactomannan decomposition product was prepared, and the viscosity was measured at 25 ° C. and 30 rpm, and it was 15 cps. Example 2 The galactomannan degradation product obtained in Example 1 was mixed with aspartame in the ratio shown in Table 1 to prepare a sweetener.
A comparative sensory test was conducted on the taste of this product and the additive-free product by a panel of 15 people. The results are shown in Table 1.

[0009]

[Table 1]

As is clear from the results shown in Table 1, the sweetener in the galactomannan decomposition product-added group showed a better taste than the non-added group. Example 3 1 part of syrup prepared by the following formulation was uniformly mixed with 5.5 parts of carbonated water to produce a carbonated drink. The taste of each of the obtained beverages (addition group) was subjected to a comparative sensory test by a panel of 15 people with a beverage containing no galactomannan degradation product (non-addition group). The results are shown in Table 2. (Syrup formulation) Citric acid (crystal) 1.56 (parts by weight) Trisodium citrate 0.3 Aspartame 0.351 Decomposed product of galactomannan obtained in Example 1 (shown in Table 1) Lemon flavor 0.65 Water Remaining amount 100

[0011]

[Table 2]

As is clear from the results shown in Table 2, the drinks in the galactomannan decomposition product-added group exhibited very good taste. Further, when aspartame was replaced with other high-intensity sweeteners (saccharin, acesulfame potassium, licorice extract, stevia extract, thaumatin) and the same test was conducted, the same tendency as in aspartame was observed. Example 4 To a coffee beverage obtained by pouring 120 g of boiling water into 2 g of commercially available instant coffee, 1.2 g (aspartame content 0.02 g) of commercially available PALSUITE (manufactured by Ajinomoto Co., Inc.) was added as a sweetener. (Addition group) and 0.02 g of the galactomannan degradation product obtained in Example 1 were further added (addition group), and a comparative sensory test was conducted by a panel of 15 people for taste. The results are shown in Table 3.

[0013]

[Table 3]

As is clear from Table 3, by adding the product of the present invention (galactomannan decomposition product and aspartame) to a beverage, a low-calorie beverage having no thickening, a pleasant throat and a good taste is obtained. Was given. The embodiments of the present invention and the target products are as follows. (1) A method for improving the taste of a high-intensity sweetener, which comprises adding a galactomannan decomposition product. (2) A taste improver for a high-intensity sweetener, which comprises adding a galactomannan decomposition product. (3) A high-intensity sweetener with improved palatability, which is characterized by adding a decomposed product of galactomannan. (4) A food or drink containing the high-potency sweetener having the improved taste according to the above (3).

(5) The taste according to (1) above, wherein the high-potency sweetener is one or more selected from the group consisting of saccharin, acesulfame potassium, licorice extract, stevia extract, thaumatin, and aspartame. Sex improvement method. (6) The taste improver according to (2), wherein the high-potency sweetener is one or more selected from the group consisting of saccharin, acesulfame potassium, licorice extract, stevia extract, thaumatin, and aspartame. . (7) The sweetener according to (3), wherein the high-intensity sweetener is one or more selected from the group consisting of saccharin, acesulfame potassium, licorice extract, stevia extract, thaumatin, and aspartame. (8) The food or drink according to (4), wherein the high-potency sweetener is one or more selected from the group consisting of saccharin, acesulfame potassium, licorice extract, stevia extract, thaumatin, and aspartame.

(9) The method for improving the taste according to the above (1), wherein the high-intensity sweetener is aspartame. (10) The taste improver according to (2), wherein the high-intensity sweetener is aspartame. (11) The sweetener according to the above (3), wherein the high-intensity sweetener is aspartame. (12) The food and drink according to (4), wherein the high-intensity sweetener is aspartame. (13) The above-mentioned (1), (5), (9), wherein the galactomannan hydrolyzate is obtained by hydrolyzing at least one thickening polysaccharide selected from guar gum, locust bean gum and tara gum. Method for improving the taste of food. (14) The above-mentioned (2), (6), (10), wherein the galactomannan hydrolyzate is obtained by hydrolyzing at least one thickening polysaccharide selected from guar gum, locust bean gum and tara gum. Taste improver. (15) The above (3), (7), (11), wherein the galactomannan hydrolyzate is obtained by hydrolyzing at least one thickening polysaccharide selected from guar gum, locust bean gum and tara gum. Sweetener. (16) The above-mentioned (4), (8), (12), wherein the galactomannan hydrolyzate is obtained by hydrolyzing at least one thickening polysaccharide selected from guar gum, locust bean gum and tara gum. Food and drink.

(17) The above-mentioned (1), (5), (9), wherein the chain length of the mannose straight chain of the galactomannan decomposition product is distributed in the range of 30 to 200 units by 80% or more.
(13) The taste improving method as described above. (18) The presentation according to (2), (6), (10), (14), wherein the mannose linear chain length of the galactomannan hydrolyzate is 80% or more in the range of 30 to 200 units. Taste improver. (19) The sweetness according to the above (3), (7), (11), or (15), wherein the mannose linear chain length of the galactomannan hydrolyzate is 80% or more in the range of 30 to 200 units. Fee. (20) The food and drink according to the above (4), (8), (12) or (16), wherein the mannose linear chain length of the galactomannan hydrolyzate is 80% or more in the range of 30 to 200 units. object.

(21) The mannose straight chain of the galactomannan degradation product has a chain length of 80% or more distributed in the range of 50 to 150 units (1), (5), (9),
(13) The taste improving method as described above. (22) The mannose straight chain of the galactomannan hydrolyzate has a chain length of 80% or more in the range of 50 to 150 units, which is the above (2), (6), (10), (14). Taste improver. (23) The sweetener according to the above (3), (7), (11), (115, wherein the mannose linear chain length of the galactomannan hydrolyzate is 80% or more in the range of 50 to 150 units. (24) The (4), (8), (12) and (16) described above, wherein the mannose straight chain of the galactomannan degradation product has a chain length of 80% or more distributed within the range of 50 to 150 units. Food and drink.

(25) 10% of galactomannan decomposition product
(1), (5), (9), wherein the viscosity of the aqueous solution is 20 cps or less under the conditions of a B type viscometer at 25 ° C. and 30 rpm.
(13), (17), (21) The taste improvement method of description. (26) The viscosity of a 10% aqueous solution of a galactomannan decomposition product is 20 cps or less under conditions of a B-type viscometer at 25 ° C. and 30 rpm (2), (6), (10), (14),
The taste improver according to (18) or (22). (27) The viscosity of a 10% aqueous solution of a galactomannan decomposition product is 20 cps or less under conditions of a B-type viscometer at 25 ° C. and 30 rpm (3), (7), (11), (15),
(19), The sweetener as described in (23). (28) The viscosity of a 10% aqueous solution of a galactomannan decomposition product is 20 cps or less under the conditions of a B-type viscometer at 25 ° C. and 30 rpm (4), (8), (12), (16),
The food or drink according to (20) or (24). (29) The above-mentioned (4), (8), (1) wherein the food or drink is a beverage.
Foods and drinks according to 2), (16), (20), (24) and (28).

(30) The above-mentioned (1), (5), (9), (13), (17), (2) in which the addition ratio of the galactomannan decomposition product to the high-intensity sweetener is 0.5 part or more.
1), the taste improving method according to (25). (31) The addition ratio of the galactomannan hydrolyzate to the high-intensity sweetener is 0.5 parts or more (2),
(6), (10), (14), (18), (22),
(26) The taste improver according to the above. (32) The addition ratio of the galactomannan hydrolyzate to the high-intensity sweetener is 0.5 parts or more (3),
(7), (11), (15), (19), (23),
(27) The sweetener according to the above. (33) The above (4), wherein the addition ratio of the galactomannan hydrolyzate to the high-intensity sweetener is 0.5 part or more.
(8), (12), (16), (20), (24),
The food or drink according to (28) or (29).

(34) The above-mentioned (1), (5), (9), (13), (17), (2) in which the addition ratio of the galactomannan decomposition product to the high intensity sweetener is 1.0 part or more.
1), the taste improving method according to (25). (35) The addition ratio of the galactomannan hydrolyzate to the high intensity sweetener is 1.0 part or more, (2),
(6), (10), (14), (18), (22),
(26) The taste improver according to the above. (36) The addition ratio of the galactomannan hydrolyzate to the high-intensity sweetener is 1.0 part or more, (3),
(7), (11), (15), (19), (23),
(27) The sweetener according to the above. (37) The addition ratio of the galactomannan hydrolyzate to the high-intensity sweetener is 1.0 part or more, (4),
(8), (12), (16), (20), (24),
The food or drink according to (28) or (29).

(38) The above-mentioned (1), (5), (9), (13), (17), (2) wherein the addition ratio of the galactomannan hydrolyzate to the high intensity sweetener is 2.0 parts or more.
1), the taste improving method according to (25). (39) The addition ratio of the galactomannan hydrolyzate to the high intensity sweetener is 2.0 parts or more (2),
(6), (10), (14), (18), (22),
(26) The taste improver according to the above. (40) The addition ratio of the galactomannan hydrolyzate to the high-intensity sweetener is 2.0 parts or more (3),
(7), (11), (15), (19), (23),
(27) The sweetener according to the above. (41) The addition ratio of the galactomannan hydrolyzate to the high-intensity sweetener is 2.0 parts or more, (4),
(8), (12), (16), (20), (24),
The food or drink according to (28) or (29).

[0023]

The galactomannan decomposition product itself is tasteless in taste, odorless, colorless in color tone, transparent, and extremely low in viscosity. Therefore, even if the galactomannan hydrolyzate is added to foods and drinks for various purposes, the original flavor, color tone and physical properties of the foods and drinks are not changed.
In addition, the galactomannan hydrolyzate has a function of significantly reducing the unpleasant taste and aftertaste, which are the drawbacks of high-intensity sweeteners. It was possible to provide a low-calorie sweetener with good properties.

[0024]

[Brief description of drawings]

FIG. 1 is a diagram showing an elution pattern of gel filtration detected by a differential refractometer.

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Claims (4)

(57) [Claims] 1. A method for improving the taste of a high-potency sweetener, which comprises adding a galactomannan hydrolyzate having a mannose straight chain length of 80% or more in the range of 30 to 200 units. 2. A taste improver for a high-potency sweetener, which comprises a galactomannan hydrolyzate having a mannose straight chain length of 80% or more distributed within a range of 30 to 200 units. 3. A high-potency sweetener with improved taste, comprising a galactomannan hydrolyzate having a mannose linear chain length of 80% or more distributed within a range of 30 to 200 units. 4. The taste improver according to claim 2, wherein the high-potency sweetener is one or more selected from the group consisting of saccharin, acesulfame potassium, licorice extract, stevia extract, thaumatin, and aspartame. Agent.