JP3651161B2

JP3651161B2 - Sweetener composition having improved taste

Info

Publication number: JP3651161B2
Application number: JP05458297A
Authority: JP
Inventors: 昭一石井; 哲二清水
Original assignee: Ajinomoto Co Inc
Current assignee: Ajinomoto Co Inc
Priority date: 1997-03-10
Filing date: 1997-03-10
Publication date: 2005-05-25
Anticipated expiration: 2017-03-10
Also published as: JPH10248520A

Description

【０００１】
【発明の属する技術分野】
本発明は高甘味度甘味料であるＮ−［Ｎ−（３，３−ジメチルブチル）−Ｌ−α−アスパルチル］−Ｌ−フェニルアラニン１−メチルエステル（以下「ＭII」と略記する。）とアミノ酸系甘味料であるアスパルテーム（以下「ＡＰＭ」と略記する）とを含有することを特徴とする自然な甘味を有する甘味料に関する。
【０００２】
【従来の技術】
高甘味度甘味料であるＭIIの甘味強度はスクロースと比較して、重量比で１０，０００倍(特表平８−５０３２０６)、また、アミノ酸系甘味料ＡＰＭの甘味強度はスクロースと比較して、重量比で約２００倍（特公昭４７−３１０３１）と報告されている（濃度や共存する成分の種類等により、この重量比は変化する）。
【０００３】
ＭIIの甘味質特性の詳細は報告されていないが、本発明者の知見によれば、さき味（スクロースと同じ様に甘味を早く感じること)が極端に弱く、あと味(スクロースより甘味が遅く出現し感じられること)が極端に強い。又、渋味が強い。従って、スクロースに比べて甘味質のバランスが悪い。一方、ＡＰＭに関しても、その甘味質特性はＭII程ではないが、さき味が弱く、あと味が強い。従って、両者のいずれも、スクロースを自然な甘味とする場合には、さき味が弱く、あと味が強い違和感のある甘味特性を有する。
【０００４】
ＡＰＭの甘味特性の改善については、主にあと味の改善に関する種々の提案がなされており（例えば、特開昭５６ー１４８２５５、５８−１４１７６０、５８−２２０６６８等）、また、スクロースをＡＰＭとを併用する等、スクロースにより近い自然な甘味質を得る方法の提案もみられる（特開昭５７ー１５２８６２）。
【０００５】
【発明が解決しょうとする課題】
本発明の課題は、前項に記載のＭIIの甘味質特性に鑑み、先味を強め、あと味を弱め、渋味を弱めることにより、ＭIIをスクロースに類似した甘味質の高甘味度甘味料として提供するにある。
【０００６】
【課題を解決する為の手段】
本発明者は、前記課題を達成する為、鋭意検討の結果、高甘味度甘味料ＭIIとアミノ酸系甘味料ＡＰＭとを特定の量比で組み合わせることにより、さき味を強め、あと味は弱め、かつ渋味を弱めた、甘味質のバランスがとれた甘味料が得られること、また、それらにアセスルファムＫ(以下「ＡｃｅＫ」と略記する)を少量組み合わせることにより、甘味質のバランスが更に改良できることを見い出し、本発明を完成するに至った。
【０００７】
さき味の改善は、さき味の強い甘味料（例えば、グリチルリチン等）を併用すれば可能との類推は容易であるが、実際には、それほど単純ではなく、ＭIIに、ＭII程ではないがさき味の弱いＡＰＭを組合せることにより、ＡＰＭのさき味も改善されること、従って、ＭII、ＡＰＭそれぞれ単独の場合よりもさき味が改善され、全体としてバランスの良いスクロースにより近い甘味質の高甘味度甘味料が得られることは、従来の知見からは、予想が困難である。
【０００８】
【発明の実施の形態】
本発明の甘味料組成物は、ＭIIとＡＰＭ及びこれらとＡｃｅＫを含有してなるが、ＭIIとＡＰＭの量比は、両者の合計重量に占めるＭIIの比率が０．１〜３５重量％である。ＭIIの比率が０．１％を下回る又は３５％を上回る組成物の場合、併用効果、即ち、各々単独の場合に比べてのさき味、後味、渋みの改善効果に欠ける。従って、ＭIIが、ＭIIとＡＰＭの合計重量に占める比率は、０．１％〜３５％で、甘味特性の改善された甘味料組成物が得られ、更に好ましくは０．３％〜３％含有すると、極めて甘味質のバランスがとれたスクロースに類似した甘味料組成物が得られる。
【０００９】
同様に、ＭIIとＡＰＭに更にＡｃｅＫを併用しても、甘味特性が改善される。この場合、ＭIIとＡＰＭの全重量に占めるＡｃｅＫの比率は０．５％〜８５％、好ましくは１％〜７５％含有すると、さき味を強め、あと味を弱め、かつ渋味を弱めた、甘味質のバランスがとれた甘味料組成物を得る。
【００１０】
本発明の甘味料組成物は、卓上甘味料、飲料、冷菓、ゼリー、ケーキ、パン、キャンディー、チューインガムをはじめとする各種の飲食品、歯磨き剤をはじめとする口腔用組成物、医薬品等に配合され、従来の高甘味度甘味料に比べて、よりスクロースに近い、自然でバランスのとれた甘味質を与えることができる。
【００１１】
［実験例１］
市水をイオン交換し蒸留した純水(以降、純水と称する)を用いて実験した。
スクロース１０％相当の甘味強度(以降、ＰＳＥ１０％と称する)を有するＭII水溶液を調製し、先味、くせ、しつっこさ、刺激、苦味、あと味、渋味、すっきり、まろやかの９項目について、スクロース１０％水溶液と比較評価した。先味が極端に弱く、あと味が極端に強く、渋味が強い。更に、くせ、しつっこさが強く、味のバランスが極端に崩れ、悪かった。
同様に、ＰＳＥ１０％のＡＰＭ水溶液とスクロース１０％水溶液で比較評価するとＭII程ではないが、先味が弱く、後味が強い呈味性を示した。
一方、ＭIIとＡＰＭを甘味強度比で１：９〜９：１の割合で変化させ、しかし、ＰＳＥ１０％は一定として、水溶液を調製し、スクロース１０％水溶液と比較評価したところ、先味が強まり、後味が弱まり、渋味が低減され、くせ、苦味はややあるも、大幅に呈味性が改善され、バランスの取れた良い呈味を示した。
【００１２】
［実験例２］
ＰＳＥ１０％のＭIIの炭酸コーラ溶液を調製し、スクロース１０％炭酸コーラ溶液と比較評価した。水溶液での比較評価結果よりは、くせ、しつっこさが弱まっているが、先味が弱く、後味が強く、渋味が強かった。同様にＰＳＥ１０％のＡＰＭの炭酸コーラ溶液を調製し、スクロース１０％炭酸コーラ溶液と比較評価したところ、ＭIIほどではないが、先味が弱く、後味が強く、まろやかさが弱かった。
一方、ＭIIとＡＰＭを甘味強度比で１：９〜９：１の割合で変化させ、しかし、ＰＳＥ１０％は一定として、炭酸コーラ溶液を調製し、スクロース１０％炭酸コーラ溶液と比較評価した。いづれも、先味が強まり、後味が弱まり、渋味が弱まって、大幅に呈味性が改善され、バランスの取れた良い呈味を示した。特にＭII：ＡＰＭの割合が５：５〜１：９の比率の場合、さき味が強まりスクロースの先味の程度と同じになり、バランスの取れた良い呈味を示した。
【００１３】
［実験例３］
実験例２と同様に、ＰＳＥ５％のＭIIの炭酸コーラ溶液を調製し、スクロース５％炭酸コーラ溶液と比較評価した。先味が弱く、後味が強く、渋味が強かった。
一方、ＭIIとＡＰＭを甘味強度比で１：９〜９：１の割合で変化させ、しかし、ＰＳＥ５％は一定として、炭酸コーラ溶液を調製し、スクロース５％炭酸コーラ溶液と比較評価したところ、いづれも、先味が強まり、後味が弱まり、渋味が弱まって、大幅に呈味性が改善され、バランスの取れた良い呈味を示した。特に実験例２と同様ＡＰＭの割合が大きい方が、さき味を強めてスクロースと同程度となり、バランスの取れた良い呈味を示した。
【００１４】
［実験例４］
ＭIIとＡＰＭとの混合物にＡｃｅＫを加えて検討した。
ＰＳＥ１０％となるようにＭIIとＡＰＭの全量とＡｃｅＫを甘味強度比で１：９〜９：１の割合で変化させ、しかし、ＰＳＥ１０％は一定として、炭酸コーラ溶液を調製し、スクロース１０％炭酸コーラ溶液と比較評価した。その際、ＭIIとＡＰＭの甘味強度の割合も変化させた。９：１〜６：４までは（ＰＳＥ換算でＡｃｅＫが４０％以下のときは）先味を強め、渋味を弱め、改質効果があった。特にＭIIとＡＰＭの甘味強度の割合でＡＰＭの大きい方が顕著であり、バランスの良い呈味性を示した（例えば。ＰＳＥ換算でＭII：ＡＰＭ：ＡｃｅＫが２：７：１の場合）。
ＡｃｅＫが多い場合は、先味が少し強まるが、苦味、くせ、しつっこさ、刺激、苦味、後味が極端に強くなり、すっきり、まろやかが極端に弱くなって、呈味のバランスが崩れた。
【００１５】
【発明の効果】
本発明の甘味料組成物は、ＭIIやＡＰＭ、それにＡｃｅＫの単独使用では、得られない良質のバランスの取れた呈味性を有する高甘味度甘味料を提供する。他の賦形剤（スクロース等も含む）との併用も勿論可能である。特に炭酸コーラではその優位性を発揮するが、これに限定されず、すべての用途で、改善された甘味質の組成物として適用可能である。
【００１６】
【実施例】
以下実施例により本発明を更に説明する。
【００１７】
［実施例１］
スクロースの８０００倍と想定して、ＰＳＥ１０％濃度になるように希釈したＭIIの水溶液を調製した。スクロース濃度▲１▼６．９４％、▲２▼８．３３％、▲３▼１０．０％、▲４▼１２．０％、▲５▼１４．４％の各水溶液を調製し、当該ＭIIの水溶液が、甘味強度について、どの番号のものと似ているか、試飲して官能評価した。パネラー２０名(以降、ｎ＝２０と表現)の平均点を求めた結果は２．４点であった。次の計算により、当該ＭIIの水溶液の甘味強度は９．０％であつた。
（１０．０−８．３３）×０．４＋８．３３＝９．０
従って、ＭIIの甘味強度はスクロースの７２００（＝８０００×９／１０）倍であった。
【００１８】
この結果に基づいて、ＰＳＥ１０％のＭII水溶液を調製（ＭII １３．９ｍｇをとり、純水で１０００ｍｌにフィルアップ）した。又、スクロース１０％水溶液を調製（スクロース１００ｇをとり、純水で１０００ｍｌにフィルアップ）した。
このＰＳＥ１０％のＭII水溶液を、スクロース１０％水溶液をコントロールとして、先味、くせ、しつっこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価した（ｎ＝２０）。その結果、ＭII水溶液の甘味質は先味が極端に弱く、後味が極端に強く、渋味が強かった（ｎ＝２０）。
【００１９】
ＭIIとＡＰＭ(ＰＳＥ換算５：５)のＰＳＥ１０％水溶液を調製した。
ＭII６．９ｍｇ(＝５／７２００(ｇ／ｄｌ))と、ＡＰＭ３９５ｍｇを１００ｍｌに採り、１０倍に希釈した。この水溶液は甘味強度１０％であった(ｎ＝２０)。このときのＭIIとＡＰＭの全重量に対するＭII含量は１．７％である。ＡＰＭの重量と甘味強度（ＰＳＥ％）の関係は次式を使用した（以降同じ）。
Ｙ（甘味強度％）＝４６．０６Ｘ（ＡＰＭ重量ｇ）^0.687
このＭIIとＡＰＭ(ＰＳＥ換算５：５)のＰＳＥ１０％水溶液を、スクロース１０％水溶液をコントロールとして、先味、くせ、しつっこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価した。その結果、ＭIIとＡＰＭの併用により甘味質は改善され、先味が強まり、後味が弱まり、渋味が弱まり、バランスのとれた呈味性を示すことが判明した（ｎ＝２０）。
【００２０】
［実施例２］
炭酸ガス入りの甘味強度を評価するのは大変難しいので、コーラベースで甘味強度を調製し（ＰＳＥ１０％）、その後、炭酸ガス入りのコーラ（通常）で甘味質比較を行った。
【００２１】
コーラベースの基本レシピー：クエン酸（結晶）０．２５ｇ、クエン酸ナトリウム０．１ｇ、８５％リン酸０．３ｇ、コーラベース２ｍｌ、コーラエッセンス１ｍｌ（甘味料を適宜を加え、純水で１０００ｍｌにフィルアップした（ｐＨ２．８））。
【００２２】
スクロースコーラベース溶液の調製：１０００ｍｌのメスフラスコに、スクロース▲１▼６９．４ｇ、▲２▼８３．３ｇ、▲３▼１００ｇ、▲４▼１２０ｇ、▲５▼１４４ｇを各々採り、上記コーラベース量を加えて、純水でフィルアップした。
【００２３】
ＭIIのＰＳＥ１０％コーラベース溶液の調製：ＭII１３．９ｍｇを１００ｍｌメスフラスコに採り、純水でフィルアップした（推定ＰＳＥ１００％）。その１０ｍｌを、上記のコーラベース量と共に１０００ｍｌに希釈した（推定ＰＳＥ１０％）。
このＭIIコーラベース溶液の甘味強度が、上記スクロースコーラベース溶液の何番の甘味強度に近いかを官能評価し、その平均点を求めた結果２．４５点であり（ｎ＝２０）。ＰＳＥの計算値は９．１％であった。従って、ＭIIの甘味強度は、コーラベース溶液中では、スクロースの６６００倍であつた。
【００２４】
そこでＰＳＥ１０％液を再度調製した。ＭII１５．２ｍｇを１００ｍｌメスフラスコに採り、純水でフィルアップした（推定ＰＳＥ１０％）。その１０ｍｌを上記のコーラベース量と共に１０００ｍｌにフィルアップした。
このＭIIコーラベース溶液の甘味強度が、上記スクロースコーラベース溶液の何番に近いかを官能評価し、その平均点を求めところ、２．７５点であり（ｎ＝２０）、ＰＳＥ１０％が確認できた。
【００２５】
ＭIIとＡＰＭ（ＰＳＥ換算５：５）のＰＳＥ１０％コーラベース溶液の調製：ＭII ７ｍｇ、ＡＰＭ３９５ｍｇを１００ｍｌメスフラスに採り、純水でフィルアップした（推定ＰＳＥ１００％）。その１０ｍｌを上記のコーラベース量と共に１０００ｍｌにフイルアップした（推定ＰＳＥ１０％）。このコーラベース溶液の甘味強度を、同様に求めたところ、２．５８点であり、ＰＳＥ９．３％が確認された。
【００２６】
そこで、ＰＳＥ１０％液を再度調製した。ＭII ７．５ｍｇ、ＡＰＭ４２５ｍｇを１００ｍｌメスフラスコに採り、純水でフィルアップした（推定ＰＳＥ１００％）。その１０ｍｌを上記のコーラベース量と共に１０００ｍｌにフィルアップした。同様にして、平均点を求めた結果３．１７点であった（計算により、ＰＳＥ１０％）。このときのＭIIとＡＰＭの全重量に対するＭIIの含量は１．７％である。
【００２７】
炭酸ガス入りコーラ溶液の調製：上記で得られた、各種コーラベース溶液１０００ｍｌを各々、炭酸ガス封入ボンベに入れ、炭酸ガスを入れる。冷蔵庫にて１夜放置した。充分冷えたところで、静置のまま、開栓し、直ちに、その液を２４０ｍｌ容の缶に封入した。
【００２８】
甘味質評価：上記で得られたＰＳＥ１０％のＭIIの炭酸コーラ溶液を、スクロース１０％炭酸コーラ溶液をコントロールとして、先味、くせ、しつっこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価した結果、ＭII含有炭酸ガス入りコーラの甘味質は先味が極端に弱く、後味が極端に強く、渋味が強かった（ｎ＝２０）。
【００２９】
上記で得られたＭIIとＡＰＭ(ＰＳＥ換算５：５)のＰＳＥ１０％炭酸コーラ溶液を、スクロース１０％炭酸コーラ溶液をコントロールとして、先味、くせ、しつっこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価した。甘味質は改善され、先味が強まり、後味が弱まり、渋味が弱まり、バランスのとれた呈味性を示した（ｎ＝２０）。
【００３０】
［実施例３］
ＭIIとＡＰＭとＡｃｅＫ(ＰＳＥ換算４：４：２)のＰＳＥ１０％水溶液の調製：ＭII ５．６ｍｇ(＝４／７２００(ｇ／ｄｌ))と、ＡＰＭ２８５ｍｇと、ＡｃｅＫ４９ｍｇを採り、純水で１０００ｍｌにフィルアッした。この水溶液を、同様に官能評価し甘味強度を求めたところ、３．１点であり（ｎ＝２０）、ＰＳＥ１０％であることを再確認した。このときのＭIIとＡＰＭとＡｃｅＫの全重量に対するＭII含量は１．８％である。ＡｃｅＫの重量と甘味強度（ＰＳＥ％）の関係は次式を使用した（以降同じ）。
Ｙ（甘味強度％）＝１９．０９Ｘ（ＡｃｅＫ重量ｇ）０．４２４
【００３１】
このＭIIとＡＰＭとＡｃｅＫ(ＰＳＥ換算４：４：２)のＰＳＥ１０％水溶液を、スクロース１０％水溶液をコントロールとして、先味、くせ、しつっこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価したところ、やや苦味は残るものの、甘味質は改善され、先味が強まり、後味が弱まり、渋味が弱まり、バランスのとれた呈味性を示した（ｎ＝２０）。
【００３２】
ＭIIとＡＰＭとＡｃｅＫ(ＰＳＥ換算４：４：２)のＰＳＥ１０％コーラベース溶液の調製：ＭII ６．１ｍｇ(＝４／６６００(ｇ／ｄｌ))と、ＡＰＭ２８５ｍｇと、ＡｃｅＫ４９ｍｇを採り、上記のコーラベース量と共に、純水で１０００ｍｌにフィルアップした（推定ＰＳＥ１０％）。
このコーラベース溶液を、同様に官能評価し甘味強度を求めたところ、３．６７点（ｎ＝２０）であり、ＰＳＥ１１．３％であった。
【００３３】
そこで、ＰＳＥ１０％液を再度調製した。ＭII ５．４ｍｇと、ＡＰＭ２５２ｍｇと、ＡｃｅＫ４３ｍｇを、上記のコーラベース量と共に、純水で１０００ｍｌにフィルアップした（推定ＰＳＥ１０％）。
同様に官能評価し甘味強度を求めた結果、３．２点であり、計算により、ＰＳＥ１０％であった。このときのＭIIとＡＰＭとＡｃｅＫの全重量に対するＭIIの含量は１．８％である。
【００３４】
このＭIIとＡＰＭとＡｃｅＫ(ＰＳＥ換算４：４：２)のＰＳＥ１０％コーラベース溶液を、スクロース１０％コーラベース溶液をコントロールとして、先味、くせ、しつこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価した。甘味質は改善され、先味が強まり、後味が弱まり、渋味が弱まり、バランスのとれた呈味性を示した（ｎ＝２０）。
【００３５】
［実施例４］
上記の実験方法を用いて下記の割合の炭酸コーラ溶液を調製した。

【００３６】
実験Ｎｏ．１，２，４〜６の各炭酸コーラ溶液を、スクロース１０％炭酸コーラ溶液をコントロールとして、先味、くせ、しつこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価した結果、各々、甘味質は改善され、先味が強まり、後味が弱まり、渋味が弱まり、バランスのとれた呈味性を示した。尚、ＡＰＭの比率が高まるにつれ、効果は大きかった（ｎ＝２０）。
【００３７】
［実施例５］
上記の実験方法を用いて下記の割合の炭酸コーラ溶液を調製した。

【００３８】
実験Ｎｏ．１〜３，４〜８の各炭酸コーラ溶液を、スクロース１０％炭酸コーラ溶液をコントロールとして、先味、くせ、しつっこさ、刺激、苦味、後味、渋味、すっきり、まろやかの９項目について比較評価した。その結果、実験Ｎｏ．１〜３，５，６(ＰＳＥ換算比でＡｃｅＫが１〜４の場合)は、各々、先味が強まり、後味が弱まり、渋味が弱まり、バランスのとれた呈味性を示した。尚、ＡＰＭの比率が高まるにつれ、効果は大きかった。
【００３９】
実験Ｎｏ．７，８(ＰＳＥ換算比でＡｃｅＫが５以上の場合)は、各々、先味が強まるものの、後味、渋味、苦味、くせが極端に強く、すっきり、まろやかが極端に弱くなり、バランスの崩れた呈味性を示した。特にＡｃｅＫの比率が高まるにつれ、大きく呈味性のバランスを崩した（ｎ＝２０）。[0001]
BACKGROUND OF THE INVENTION
In the present invention, N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine 1-methyl ester (hereinafter abbreviated as “MII”) and an amino acid are high-intensity sweeteners. The present invention relates to a sweetener having natural sweetness characterized by containing aspartame (hereinafter abbreviated as “APM”), which is a system sweetener.
[0002]
[Prior art]
The sweetness intensity of MII, which is a high-intensity sweetener, is 10,000 times that of sucrose, and the sweetness intensity of the amino acid sweetener APM is higher than that of sucrose. The weight ratio is reported to be about 200 times (Japanese Examined Patent Publication No. 47-31031) (this weight ratio varies depending on the concentration and the type of coexisting components).
[0003]
Although the details of the sweetness characteristics of MII have not been reported, according to the knowledge of the present inventor, the taste of saki (feeling sweetness as fast as sucrose) is extremely weak and the aftertaste (sweetness is slower than sucrose) Appearing and feeling) is extremely strong. In addition, astringency is strong. Therefore, the sweetness balance is poor compared to sucrose. On the other hand, the sweet taste characteristics of APM are not as good as those of MII, but the savory taste is weak and the aftertaste is strong. Therefore, both of them have sweetness characteristics with a weak taste and a strong aftertaste when the sucrose is naturally sweet.
[0004]
As for the improvement of the sweetness characteristics of APM, various proposals relating mainly to the improvement of aftertaste have been made (for example, JP-A 56-148255, 58-141760, 58-220668, etc.). There is also a proposal of a method for obtaining a natural sweetness that is closer to sucrose, such as in combination (Japanese Patent Laid-Open No. 57-152862).
[0005]
[Problems to be solved by the invention]
In view of the sweetness characteristics of MII described in the previous section, the object of the present invention is to enhance MII as a sweetness high-intensity sweetener similar to sucrose by enhancing the taste, weakening the aftertaste, and weakening the astringency. In offer.
[0006]
[Means for solving the problems]
In order to achieve the above-mentioned problem, the present inventor has intensively studied and, as a result of combining high-intensity sweetener MII and amino acid-based sweetener APM at a specific quantitative ratio, enhances the taste and weakens the aftertaste, In addition, a sweetener with a balanced sweetness and reduced astringency can be obtained, and the sweetness balance can be further improved by combining them with a small amount of acesulfame K (hereinafter referred to as “AceK”). As a result, the present invention has been completed.
[0007]
Although it is easy to analogize that the improvement of savory taste is possible by using a sweetener with a strong savory taste (for example, glycyrrhizin, etc.), in fact, it is not so simple, but it is not as simple as MII but as much as MII. By combining APM with weak taste, the taste of APM is also improved. Therefore, the taste is improved as compared with the case of MII and APM alone, and the sweetness and high sweetness close to the well-balanced sucrose as a whole. From the conventional knowledge, it is difficult to predict that a sweetener will be obtained.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The sweetener composition of the present invention contains MII and APM and these and AceK, and the ratio of MII and APM is such that the ratio of MII to the total weight of both is 0.1 to 35% by weight. . In the case of a composition in which the ratio of MII is less than 0.1% or more than 35%, the combined use effect, that is, the effect of improving the savory taste, aftertaste and astringency compared to the case of each alone is lacking. Therefore, the ratio of MII to the total weight of MII and APM is 0.1% to 35%, and a sweetener composition with improved sweetness characteristics can be obtained, more preferably 0.3% to 3%. Then, a sweetener composition similar to sucrose having a very balanced sweetness can be obtained.
[0009]
Similarly, when AceK is further used in combination with MII and APM, sweetness characteristics are improved. In this case, when the ratio of AceK in the total weight of MII and APM is 0.5% to 85%, preferably 1% to 75%, the savory taste is strengthened, the aftertaste is weakened, and the astringency is weakened. A sweetener composition having a balanced sweetness is obtained.
[0010]
The sweetener composition of the present invention is blended in tabletop sweeteners, beverages, frozen desserts, jellies, cakes, breads, candy, chewing gum and other various foods, oral compositions including toothpastes, pharmaceuticals, etc. As compared with conventional high-intensity sweeteners, it can provide a natural and balanced sweetness that is closer to sucrose.
[0011]
[Experiment 1]
Experiments were performed using pure water obtained by ion exchange of city water and distilled (hereinafter referred to as pure water).
Prepare an MII aqueous solution having a sweetness intensity equivalent to 10% sucrose (hereinafter referred to as PSE 10%), with 9 items of taste, habit, persistentness, irritation, bitterness, aftertaste, astringency, refreshing, mellow, Comparative evaluation was made with a 10% sucrose aqueous solution. The taste is extremely weak, the aftertaste is extremely strong, and the astringency is strong. Furthermore, the habit and persistentness were strong, and the balance of taste was extremely broken, which was bad.
Similarly, when compared with an APM aqueous solution of 10% PSE and a 10% aqueous sucrose solution, the taste was weak, but the aftertaste was strong, although not as high as MII.
On the other hand, when MII and APM were changed at a sweetness intensity ratio of 1: 9 to 9: 1, but the PSE 10% was constant, an aqueous solution was prepared and compared with a 10% aqueous solution of sucrose. The aftertaste was weakened, the astringency was reduced, the habit and bitterness were slightly, but the taste was significantly improved and the taste was well balanced.
[0012]
[Experiment 2]
A PII 10% MII carbonate cola solution was prepared and compared with a sucrose 10% carbonate cola solution. Compared with the results of comparative evaluation with aqueous solutions, the habit and persistentness were weakened, but the taste was weak, the aftertaste was strong, and the astringency was strong. Similarly, when a carbonated cola solution of APM with 10% PSE was prepared and compared with a sucrose 10% carbonated cola solution, although it was not as much as MII, the initial taste was weak, the aftertaste was strong, and the mellowness was weak.
On the other hand, MII and APM were changed at a sweetness intensity ratio of 1: 9 to 9: 1. However, a carbonated cola solution was prepared with a constant PSE of 10%, and compared with a sucrose 10% carbonated cola solution. In all cases, the taste was improved, the aftertaste was weakened, the astringency was weakened, the taste was greatly improved, and the taste was well balanced. In particular, when the ratio of MII: APM was a ratio of 5: 5 to 1: 9, the savory taste increased and became the same as the degree of sucrose pre-taste, and the taste was well balanced.
[0013]
[Experiment 3]
As in Experimental Example 2, a carbonated cola solution of 5% PSE in MII was prepared and compared with a sucrose 5% carbonated cola solution. The taste was weak, the aftertaste was strong, and the astringency was strong.
On the other hand, when MII and APM were changed at a sweetness intensity ratio of 1: 9 to 9: 1, but PSE 5% was constant, a carbonated cola solution was prepared, and compared with sucrose 5% carbonated cola solution. In all cases, the taste was enhanced, the aftertaste was weakened, the astringency was weakened, the taste was significantly improved, and a balanced and good taste was exhibited. In particular, as in Experimental Example 2, the higher the APM ratio, the stronger the savory taste, and the same level as sucrose, indicating a balanced and good taste.
[0014]
[Experimental Example 4]
AceK was added to the mixture of MII and APM for examination.
The total amount of MII and APM and AceK were changed at a sweetness intensity ratio of 1: 9 to 9: 1 so that the PSE was 10%, but the PSE 10% was constant, and a carbonated cola solution was prepared. Comparative evaluation was made with a cola solution. At that time, the ratio of the sweetness intensity of MII and APM was also changed. From 9: 1 to 6: 4 (when AceK was 40% or less in terms of PSE), the taste was strengthened, the astringency was weakened, and there was a reforming effect. In particular, when the ratio of sweetness intensity of MII and APM was higher, the larger APM was more remarkable, and the taste was well balanced (for example, when MII: APM: AceK was 2: 7: 1 in terms of PSE).
When AceK is high, the taste is slightly enhanced, but the bitterness, habit, persistentness, irritation, bitterness, and aftertaste are extremely strong, and the refreshing and mellow are extremely weak, and the balance of taste is lost.
[0015]
【The invention's effect】
The sweetener composition of the present invention provides a high-intensity sweetener having a good quality and balanced taste that cannot be obtained by using MII, APM, and AceK alone. Of course, other excipients (including sucrose and the like) can be used in combination. In particular, cola carbonate exhibits its superiority, but is not limited thereto, and can be applied as an improved sweetness composition in all applications.
[0016]
【Example】
The following examples further illustrate the present invention.
[0017]
[Example 1]
Assuming 8000 times that of sucrose, an aqueous solution of MII diluted to a PSE 10% concentration was prepared. Prepare each aqueous solution with a sucrose concentration of (1) 6.94%, (2) 8.33%, (3) 10.0%, (4) 12.0%, (5) 14.4%. It was tasted and a sensory evaluation was conducted to find out what number of the aqueous solution was similar to that of the sweetness intensity. The average score of 20 panelists (hereinafter expressed as n = 20) was 2.4 points. According to the following calculation, the sweetness intensity of the aqueous solution of MII was 9.0%.
(10.0−8.33) × 0.4 + 8.33 = 9.0
Therefore, the sweetness intensity of MII was 7200 (= 8000 × 9/10) times that of sucrose.
[0018]
Based on this result, an MII aqueous solution containing 10% PSE was prepared (13.9 mg of MII was taken and filled up to 1000 ml with pure water). Further, a 10% aqueous solution of sucrose was prepared (100 g of sucrose was taken and filled up to 1000 ml with pure water).
This PSE 10% MII aqueous solution was subjected to comparative evaluation on nine items of taste, habit, persistentness, irritation, bitterness, aftertaste, astringency, refreshing, and mellow, using sucrose 10% aqueous solution as a control (n = 20). As a result, the sweetness of the MII aqueous solution was extremely weak in taste, extremely strong in aftertaste, and strong in astringency (n = 20).
[0019]
A PSE 10% aqueous solution of MII and APM (PSE conversion 5: 5) was prepared.
MII 6.9 mg (= 5/7200 (g / dl)) and APM 395 mg were taken to 100 ml and diluted 10 times. This aqueous solution had a sweetness intensity of 10% (n = 20). At this time, the MII content with respect to the total weight of MII and APM is 1.7%. The following formula was used for the relationship between the weight of APM and sweetness intensity (PSE%) (hereinafter the same).
Y (% sweetness intensity) = 46.06X (APM weight g) ^0.687
This MII and APM (PSE conversion 5: 5) PSE 10% aqueous solution, sucrose 10% aqueous solution as a control, 9 items of taste, habit, persistence, irritation, bitterness, aftertaste, astringency, refreshing, mellow Comparative evaluation was made. As a result, it was found that the sweetness was improved by the combined use of MII and APM, the taste was enhanced, the aftertaste was weakened, the astringency was weakened, and a balanced taste was exhibited (n = 20).
[0020]
[Example 2]
Since it is very difficult to evaluate the sweetness intensity containing carbon dioxide, sweetness intensity was prepared with a cola base (PSE 10%), and then sweetness comparison was made with cola containing carbon dioxide (normal).
[0021]
Basic recipe of cola base: 0.25 g of citric acid (crystal), 0.1 g of sodium citrate, 0.3 g of 85% phosphoric acid, 2 ml of cola base, 1 ml of cola essence (add sweetener as appropriate, make up to 1000 ml with pure water Filled up (pH 2.8)).
[0022]
Preparation of sucrose cola base solution: Into a 1000 ml volumetric flask, take sucrose (1) 69.4 g, (2) 83.3 g, (3) 100 g, (4) 120 g, and (5) 144 g. And filled up with pure water.
[0023]
Preparation of PII 10% cola base solution of MII: 13.9 mg of MII was placed in a 100 ml volumetric flask and filled up with pure water (estimated PSE 100%). The 10 ml was diluted to 1000 ml with the above cola base amount (estimated PSE 10%).
It was 2.45 points as a result of sensory evaluation of the sweetness intensity of the MII cola base solution and the average sweetness score of the sucrose cola base solution (n = 20). The calculated value of PSE was 9.1%. Therefore, the sweetness intensity of MII was 6600 times that of sucrose in the cola base solution.
[0024]
Therefore, a PSE 10% solution was prepared again. 15.2 mg of MII was taken into a 100 ml volumetric flask and filled up with pure water (estimated PSE 10%). The 10 ml was filled up to 1000 ml together with the above cola base amount.
Sensory evaluation of the sweetness intensity of this MII cola base solution is close to the sucrose cola base solution, and the average score is 2.75 points (n = 20), confirming 10% PSE. It was.
[0025]
Preparation of PII 10% cola base solution of MII and APM (PSE conversion 5: 5): 7 mg of MII and 395 mg of APM were placed in a 100 ml mess flask and filled up with pure water (estimated PSE 100%). The 10 ml was filled up to 1000 ml together with the above cola base amount (estimated PSE 10%). The sweetness intensity of this cola base solution was determined in the same manner, and it was 2.58, confirming PSE 9.3%.
[0026]
Therefore, a PSE 10% solution was prepared again. MII 7.5 mg and APM 425 mg were put in a 100 ml volumetric flask and filled up with pure water (estimated PSE 100%). The 10 ml was filled up to 1000 ml together with the above cola base amount. Similarly, the average score was 3.17 (calculated by PSE 10%). At this time, the content of MII with respect to the total weight of MII and APM is 1.7%.
[0027]
Preparation of Cola Solution with Carbon Dioxide Gas: 1000 ml of the various cola base solutions obtained above are each put into a carbon dioxide filled cylinder and carbon dioxide gas is put therein. Left in the refrigerator overnight. When it was sufficiently cooled, it was left standing and opened, and the liquid was immediately sealed in a 240 ml can.
[0028]
Sweetness assessment: PSE 10% MII carbonate cola solution obtained above, with sucrose 10% carbonate cola solution as control, taste, habit, persistence, irritation, bitterness, aftertaste, astringency, refreshing, mellow As a result of comparing and evaluating the 9 items, the sweetness of the MII-containing carbon dioxide-containing cola had an extremely weak initial taste, an extremely strong aftertaste, and a strong astringency (n = 20).
[0029]
PII 10% carbonated cola solution of MII and APM (PSE conversion 5: 5) obtained above, with sucrose 10% carbonated cola solution as control, taste, habit, persistence, irritation, bitterness, aftertaste, astringency A comparative evaluation was made on nine items, neat and mellow. The sweetness was improved, the taste was enhanced, the aftertaste was weakened, the astringency was weakened, and the taste was balanced (n = 20).
[0030]
[Example 3]
Preparation of 10% aqueous PSE solution of MII, APM and AceK (PSE conversion 4: 4: 2): MII 5.6 mg (= 4/7200 (g / dl)), APM 285 mg and AceK 49 mg were taken, and 1000 ml with pure water Filled up. The aqueous solution was similarly subjected to sensory evaluation to determine the sweetness intensity, which was 3.1 points (n = 20) and was confirmed to be 10% PSE. At this time, the MII content with respect to the total weight of MII, APM and AceK is 1.8%. The relationship between the weight of AceK and the sweetness intensity (PSE%) used the following formula (hereinafter the same).
Y (% sweetness intensity) = 19.09X (AceK weight g) 0.424
[0031]
This MII, APM and AceK (PSE conversion 4: 4: 2) PSE 10% aqueous solution, sucrose 10% aqueous solution as a control, taste, habit, persistentness, irritation, bitterness, aftertaste, astringency, refreshing, mellow When the 9 items were compared and evaluated, the bitter taste remained, but the sweetness was improved, the taste increased, the aftertaste decreased, the astringency decreased, and a balanced taste was exhibited (n = 20). .
[0032]
Preparation of PII 10% cola base solution of MII, APM and AceK (PSE conversion 4: 4: 2): MII 6.1 mg (= 4/6600 (g / dl)), APM 285 mg, AceK 49 mg Along with the amount of cola base, it was filled up to 1000 ml with pure water (estimated PSE 10%).
The cola base solution was similarly sensory evaluated and the sweetness intensity was determined to be 3.67 points (n = 20) and PSE 11.3%.
[0033]
Therefore, a PSE 10% solution was prepared again. MII (5.4 mg), APM (252 mg), and AceK (43 mg) were filled up to 1000 ml with pure water together with the amount of the above-mentioned cola base (estimated PSE 10%).
Similarly, as a result of sensory evaluation and obtaining sweetness intensity, it was 3.2 points and PSE was 10% by calculation. At this time, the content of MII with respect to the total weight of MII, APM and AceK is 1.8%.
[0034]
This MII, APM and AceK (PSE conversion 4: 4: 2) PSE 10% cola base solution, sucrose 10% cola base solution as a control, taste, habit, persistentness, irritation, bitterness, aftertaste, astringency, A comparative evaluation was made on nine items that were clean and mellow. The sweetness was improved, the taste was enhanced, the aftertaste was weakened, the astringency was weakened, and the taste was balanced (n = 20).
[0035]
[Example 4]
Using the above experimental method, the following proportion of carbonated cola solution was prepared.

[0036]
Experiment No. Comparative evaluation of each of 1, 2, 4 to 6 carbonic acid cola solutions, and sucrose 10% carbonic acid cola solution as a control for 9 items of taste, habit, persistentness, irritation, bitterness, aftertaste, astringency, refreshing, mellow As a result, the sweetness was improved, the taste was enhanced, the aftertaste was weakened, the astringency was weakened, and the taste was well balanced. As the APM ratio increased, the effect increased (n = 20).
[0037]
[Example 5]
Using the above experimental method, the following proportion of carbonated cola solution was prepared.

[0038]
Experiment No. Compare 1 to 3 and 4 to 8 carbonate cola solutions with sucrose 10% carbonate cola solution as a control for 9 items of taste, habit, persistence, irritation, bitterness, aftertaste, astringency, refreshing, mellow evaluated. As a result, Experiment No. 1 to 3, 5 and 6 (when AceK is 1 to 4 in terms of PSE conversion) showed an improved taste, a reduced aftertaste, astringency and a balanced taste. In addition, the effect was large as the ratio of APM increased.
[0039]
Experiment No. 7 and 8 (when the PSE conversion ratio is AceK is 5 or more), although the taste is stronger, the aftertaste, astringency, bitterness, and habit are extremely strong, and the cleanness and mellowness become extremely weak and the balance is lost. Showed a good taste. In particular, as the ratio of AceK increased, the taste balance was greatly lost (n = 20).

Claims

N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine 1-methyl ester and aspartame, and N- [N- (3,3-dimethylbutyl) -L- [alpha] -aspartyl] -L-phenylalanine 1-methyl ester is the total weight of N- [N- (3,3-dimethylbutyl) -L- [alpha] -aspartyl] -L-phenylalanine 1-methyl ester and aspartame 0. A sweetener composition characterized by being 1 to 35%.

Further, acesulfame K is added to the total weight of N- [N- (3,3-dimethylbutyl) -L-α-alpartyl] -L-phenylalanine 1-methyl ester and aspartame. The sweetener composition according to claim 1, which is contained in an amount of 5 to 85%.