JP4504281B2 - Taste improver for high-intensity sweeteners - Google Patents

Description

  The present invention relates to a taste improving agent for high-intensity sweeteners. More specifically, the present invention relates to a taste improver that improves the unpleasant aftertaste of high-intensity sweeteners.

  With the recent increase in health orientation, the use of sucrose is refraining and products using high-intensity sweeteners such as aspartame, stevia, acesulfame K, and sucralose are increasing as sweeteners. Such high-intensity sweeteners have a sweetness several hundred to several thousand times that of sucrose, and have an excellent performance of imparting sweetness equivalent to sucrose to foods and drinks with a small addition amount, but aftertaste. As the sweetness continues, the taste is poor, and as a result, the taste quality is inferior to that of sucrose. Therefore, regarding the general-purpose use of high-intensity sweeteners, improvement of the subsequent taste has become the biggest issue.

  For improving the taste of high-intensity sweeteners, methods using amino acids such as L-asparagine, organic acids such as gluconic acid and citric acid and salts thereof (Patent Documents 1 to 3), high-intensity sweeteners and A method of combining natural products such as rutin and hesperidin (Patent Documents 4 and 5), a method of using saccharides such as galactomannan degradation products, nigerooligosaccharides, beet oligosaccharides and mannose for improving the taste of high-intensity sweeteners (Patent Documents) 6-9), methods of blending plant-derived extracts such as sugarcane-derived bagasse extract and enzyme-treated ginkgo biloba extract with high-intensity sweeteners (Patent Documents 10 and 11), and the like have been proposed. By using quinic acid obtained by purifying a processed product obtained by hydrolyzing coffee beans with an enzyme or alkali as a sweet taste improving agent, the unpleasant aftertaste of a high-intensity sweetener can be obtained. We propose a method of win (Patent Document 12). However, such an existing method cannot sufficiently reduce the unpleasant aftertaste with a small addition amount, and increasing the addition amount can change the original taste and aroma of food, or a sweetness improving agent for high-intensity sweeteners. There was a problem that the production was complicated.

JP 2000-270804 A JP 2003-210147 A JP 60-188035 A Japanese Patent Laid-Open No. 10-146165 JP-A-8-256725 Japanese Patent Laid-Open No. 9-19268 JP-A-10-234331 JP 2000-197462 A JP 2002-272411 A JP 2000-217540 A JP 2003-180288 A JP 2001-321115 A

  The problem to be solved by the present invention is to provide a taste improving method that effectively suppresses an unpleasant aftertaste of a high-intensity sweetener with a small addition amount. Furthermore, an object of the present invention is to provide a taste improving agent that reduces the bitterness, egg taste and pungent taste characteristic of high-intensity sweeteners.

  As a result of diligent research to solve the above-described problems of the prior art, the present inventors have found that when a solvent extract of roasted coffee is added to foods and drinks and pharmaceuticals containing a high-sweetness sweetener, The unique unpleasant aftertaste was suppressed, and further, this effect was derived from a high molecular weight substance contained in the roasted coffee extract, and the present invention was completed. That is, the present invention is a taste improving agent for a high-intensity sweetener comprising a solvent extract of roasted coffee, and the present invention further includes a solvent extract of roasted coffee in water, a polar organic solvent or a mixture thereof. It is obtained by extraction. Furthermore, the present invention is a taste improver for a high-sweetness sweetener comprising a fraction having a molecular weight cut-off of about 10,000 or more obtained by fractionation treatment of a solvent extract of roasted coffee. This is a taste improving agent for high-intensity sweeteners consisting of fractions with a molecular weight cut-off of about 30,000 or more obtained by fractionation, and a fraction with a molecular weight cut-off of about 100,000 or more obtained by fractionation of a solvent extract of roast coffee It is a taste improving agent for high-intensity sweeteners consisting of minutes. More specifically, the fractionation treatment is treatment by ultrafiltration membrane or size exclusion chromatography, and the high-intensity sweetener is aspartame, stevia, sucralose, or acesulfame K. The present invention further relates to an unpleasant sensation caused by a high-intensity sweetener, characterized by adding a taste-improving agent for the high-intensity sweetener to a high-intensity sweetener or a food or drink containing a high-intensity sweetener. This is a method of suppressing aftertaste. Furthermore, the present invention is a high-intensity sweetener composition comprising the taste improving agent for high-intensity sweeteners.

  The aftertaste of a high sweetness degree sweetener is improved by the taste improving agent of a high sweetness degree sweetener of the present invention, and foods and beverages and pharmaceuticals with good flavor can be provided.

The coffee extract used in the present invention can be produced by solvent extraction of roast and ground coffee beans that are usually used for drinking. The raw coffee beans are not particularly limited, and any coffee beans such as Arabica and Robusta can be used.
These coffee beans are roasted by a conventional method, but the degree of roasting is not particularly limited.

  The solvent used for the extraction treatment of the present invention is water or a polar organic solvent, and the polar organic solvent may be a hydrate. Examples of the polar solvent include alcohol, acetone, ethyl acetate and the like, and a mixture thereof may be used. In particular, water or ethanol or a mixture thereof is desirable. Although the quantity of a solvent can be selected arbitrarily, generally 2-100 weight part of solvent amounts are used with respect to 1 weight part of said coffee beans.

  The extraction method is not particularly limited. For example, a coffee extract can be obtained by placing roasted coffee beans or crushed coffee beans in a solvent and immersing or heating to reflux. Next, the solid solution insoluble in the solvent is removed to obtain an extract. As the solid material removal method, solid-liquid separation means such as centrifugation, filtration, and pressing can be used. The obtained coffee extract can be used as it is as a taste improver for high-intensity sweeteners, but since the active ingredient is considered to be a high molecular weight substance produced by roasting coffee beans, fractionation purification treatment by molecular weight It is preferable to increase the concentration of the active ingredient by using the method, and the molecular weight cutoff is preferably 10,000 or more. Ultrafiltration membranes and size exclusion chromatography can be used for fractional purification by molecular weight. As an ultrafiltration membrane, any material and any form can be used as long as the molecular weight cut off is 10,000 or more. For example, polyethersulfone, polyolefin, polysulfone, cellulose acetate, regenerated cellulose, Synthetic polymer membranes such as polycarbonate, which can be exemplified by flat membranes, hollow fibers, plate shapes, tubular shapes, spiral shapes and the like, and may be either pressure filtration methods or negative pressure filtration methods. Either a method or a circulation method can be used. Examples of the filler for size exclusion chromatography include Sephadex (registered trademark) G-25 (manufactured by Amersham Pharmacia Biotech), Toyopearl (registered trademark) HW-40 (manufactured by Tosoh Corporation), and the like. Can do.

  The roasted coffee extract obtained by fractional purification can be blended as it is in a food and drink containing a high-intensity sweetener as a taste improver for a high-intensity sweetener, but further, decolorization, deodorization, etc. It can also be used after purification. For the purification treatment, activated carbon, a porous styrene-divinylbenzene copolymer, or a synthetic adsorbent made of silicon dioxide can be used. As the synthetic adsorbent for purification, for example, “Diaion (registered trademark) HP-20” manufactured by Mitsubishi Chemical Corporation or “Amberlite (registered trademark) XAD-2” manufactured by Organo Corporation can be used.

  The purified liquid containing a fraction having a molecular weight cut off of 10,000 or more of the roasted coffee extract thus obtained can be used as it is, but it can be used as a solid after being subjected to treatment such as freeze drying or heat drying. It is also possible to use it. Moreover, it is also possible to add excipients (dextrin etc.) and to make it into a powder form by spray drying, and various dosage forms can be employ | adopted according to a use.

  High intensity sweeteners are natural and synthetic compounds that are several hundred to several thousand times sweeter than sucrose. A sweetness equivalent to that of sucrose can be provided with an addition amount smaller than that of sucrose, and therefore, if used instead of sucrose, a low-calorie food or drink can be provided. Examples of the high-intensity sweetener that can be used in the taste improving agent of the present invention include aspartame, stevia, acesulfame K, sucralose, alitame, neotame, glycyrrhizin, dipotassium glycyrrhizinate, disodium glycyrrhizinate, ammonium glycyrrhizinate, thaumatin, Examples include saccharin and saccharin sodium.

  The taste-improving agent for high-intensity sweeteners of the present invention can be used for foods and drinks and pharmaceuticals containing high-intensity sweeteners without particular limitation. Specifically, processed fruit products and vegetables Processed products, processed products of seafood, paste products, cooked foods, prepared vegetables, snacks, delicacies, processed foods, nutritional foods, tea beverages and coffee beverages, fruit juice beverages, carbonated beverages, soft drinks, Functional beverages, alcoholic beverages, sports drinks, energy drinks, ice cream, confectionery such as sorbets, desserts such as jelly, candy, gummi, gum, pudding, sheep cane, cookies, cakes, chocolate, chewing gum, buns , Breads such as confectionery bread and bread, jams, ramunes, tablets and tablet confectionery. In addition, Japanese soup stock, for example, broth, seafood, kelp, shiitake mushrooms, chicken, vegetables and other soup stock and Japanese-style seasonings, or Western soup stock, beef, chicken, pork, seafood, vegetables, etc. Soup and Chinese seasonings, Chinese medicines, oral medicines, toothpastes, oral preparations from dashi stock and western-style seasonings, or Chinese food tongue (hot water) such as beef, chicken, pork, seafood, vegetables However, it is not limited to these. The addition amount of the taste improver of the present invention for foods and drinks is suitably in the range of 0.01 to 500 ppm as a solid component, but within the range where the flavor of the taste improver itself does not affect foods and drinks. From the viewpoint that it is added at 0.05 to 200 ppm, preferably 0.1 to 100 ppm.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the description of the examples.

[Extraction Example 1] Preparation of Coffee Extract To 100 g of roasted coffee beans (L value 18.5), 1000 g of distilled water was added and extracted by heating under reflux for 1 hour. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 20.1 g of a brown coffee extract A.

[Extraction Example 2] Preparation of fractionated coffee extract 500 g of distilled water was added to 3 g of the coffee extract A obtained in Extraction Example 1, and an ultrafiltration membrane (Ultracell Amicon YM100: Millipore) with a fractional molecular weight of about 100,000. And a non-passed portion was concentrated to about 15 times. This concentrated solution was concentrated under reduced pressure and then lyophilized to obtain 0.9 g of reddish brown coffee extract B.

[Extraction Example 3] Preparation of Coffee Extract To 100 g of roasted coffee beans (L value 27), 1000 g of distilled water was added and extracted by heating under reflux for 1 hour. Insoluble matter was removed by filtration, and the filtrate was concentrated under reduced pressure and lyophilized to obtain 20.5 g of a brown coffee extract C.

[Extraction Example 4] Preparation of fractionated coffee extract 500 g of distilled water was added to 3 g of coffee extract C obtained in Extraction Example 3, and an ultrafiltration membrane (Ultracell Amicon YM10: Millipore) with a fractional molecular weight of about 10,000. And a non-passed portion was concentrated to about 15 times. This concentrated solution was concentrated under reduced pressure and then lyophilized to obtain 0.85 g of reddish brown coffee extract D.

[Extraction Example 5] Preparation of fractionated coffee extract
Stirred cell (Millipore) equipped with ultrafiltration membrane (Ultracell Amicon YM30: manufactured by Millipore) having a molecular weight cut off of 30000 to 5 g of coffee extract A obtained in Extraction Example 1 The unpassed portion was concentrated to about 15 times. This concentrated solution was concentrated under reduced pressure and lyophilized to obtain 1.14 g of a brown coffee extract E.

[Test Example 1] Effect on high-intensity sweetener aspartame Coffee extract A and coffee extract B become 1 ppm, 5 ppm, and 20 ppm in an aqueous solution containing aspartame 0.06 mass% and citric acid 0.1 mass%, respectively. Was added as follows. For each sample, sensory evaluation was performed by 6 trained panelists using “unpleasant sweet taste remaining as aftertaste” as an evaluation item. The evaluation score is 4 points for the control solution with no coffee extract added, 7 points for “unpleasant sweetness that remains as a aftertaste”, and 7 points for “unpleasant sweetness that remains as a aftertaste”. It was. The average value of the evaluation results is shown in Table 1.

[Table 1]
Evaluation sample Evaluation score Control solution 4.0
Coffee extract A 1ppm additive 4.7
Coffee extract A 5ppm additive 4.9
Coffee extract A 20ppm additive product 5.3
Coffee extract B 1ppm additive 5.2
Coffee extract B 5ppm additive product 5.5
Coffee extract B 20ppm additive 5.5

From the results of Table 1, the coffee extracts A and B both improved the unpleasant sweetness that remained as the aftertaste of aspartame, but the taste improvement effect was higher in the coffee extract B consisting of fractions having a molecular weight cut off of 100,000 or more. .

[Test Example 2] Effect on high-intensity sweetener acesulfame K Acesulfame K 0.04% by mass and 0.005% by mass of citric acid were added to 1 ppm, 5 ppm and 20 ppm of coffee extract A and coffee extract B, respectively. It added so that it might become. For each sample, sensory evaluation was performed by 6 trained panelists using “unpleasant sweet taste remaining as aftertaste” as an evaluation item. The evaluation score is 4 points for the control solution with no coffee extract added, 7 points for “unpleasant sweetness that remains as a aftertaste”, and 7 points for “unpleasant sweetness that remains as a aftertaste”. It was. The average value of the evaluation results is shown in Table 1.

[Table 2]
Evaluation sample Evaluation score Control solution 4.0
Coffee extract A 1ppm additive 4.9
Coffee extract A 5ppm additive 4.9
Coffee extract A 20ppm additive 5.1
Coffee extract B 1ppm additive 5.4
Coffee extract B 5ppm additive 5.9
Coffee extract B 20ppm additive 6.5

From the results in Table 2, both coffee extracts A and B improved the unpleasant sweetness remaining as the aftertaste of acesulfame K, but the taste improvement effect was higher for coffee extract B consisting of fractions with a molecular weight cut off of 100,000 or more. It was.

[Test Example 3] Effect on sports drink containing high-intensity sweetener acesulfame K acesulfame K 0.25 g, citric acid 2.3 g, sodium citrate 2.9 g, sodium chloride 0.62 g, vitamin C 0.5 g, 0.37 g of potassium chloride, 0.48 g of calcium lactate, 0.11 g of sodium L-glutamate, 0.1 g of magnesium chloride, and 6 g of grapefruit 6-fold concentrated fruit juice are dissolved in 986.37 g of distilled water, to which 1 g of grapefruit flavor and emulsion A sports drink was prepared by adding 0.3 g of the agent. Evaluation samples were prepared by adding 1 g of coffee extract A diluted to 0.5 mass% with distilled water and 1 g of coffee extract B diluted to 0.5 mass% to this sports drink. After thoroughly stirring this evaluation sample, it was packed in a can and sterilized by heating at 70 ° C. for 10 minutes. Six trained panelists performed sensory evaluation of the evaluation sample using “unpleasant sweetness that remains as a aftertaste” as an evaluation item. The evaluation score is 4 points for the control solution with no coffee extract added, 7 points for “unpleasant sweetness that remains as a aftertaste”, and 7 points for “unpleasant sweetness that remains as a aftertaste”. It was. The average value of the evaluation results is shown in Table 1.

[Table 3]
Evaluation sample Evaluation score Control solution 4.0
Coffee extract A additive 5.1
Coffee extract B additive 5.8

From the results of Table 3, both coffee extracts A and B improved the unpleasant sweetness that remained as the aftertaste of acesulfame K, but the taste improvement effect was higher in coffee extract B consisting of fractions with a molecular weight cut off of 100,000 or more. It was.

[Test Example 4] Comparison with coffee bean hydrolyzate (aspartame)
Coffee bean enzyme hydrolyzate (hereinafter referred to as “hereinafter referred to as“ coffee bean enzyme hydrolyzate ”) prepared by a method described in JP-A-2001-321115 (Example 2) in an aqueous solution containing 0.06% by mass of aspartame and 0.1% by mass of citric acid. The coffee beans hydrolyzate ”was added to 5 ppm each. For each sample, sensory evaluation was performed by 5 trained panelists using “aftertaste” and “sweetness” as evaluation items. The evaluation score was 4 points for the control solution without addition of coffee extract for both aftertaste and sweetness, 7 points for “unpleasant sweetness remaining as aftertaste” for the aftertaste, and “unpleasant sweetness remaining as aftertaste”. "Scoring strength increased to 7 points, 1 point for sweetness increased 7 points, and 1 level for significantly reduced sweetness level 7 A stage evaluation was made. The average value of the evaluation results is shown in Table 4.

[Test Example 5] Comparison with coffee bean hydrolyzate (acesulfame K)
Coffee extract B and coffee bean hydrolyzate were added to an aqueous solution containing 0.04% by mass of acesulfame K and 0.005% by mass of citric acid so as to be 5 ppm each. For each sample, sensory evaluation was performed by 5 trained panelists using “aftertaste” and “sweetness” as evaluation items. The evaluation score was 4 points for the control solution without addition of coffee extract for both aftertaste and sweetness, 7 points for “unpleasant sweetness remaining as aftertaste” for the aftertaste, and “unpleasant sweetness remaining as aftertaste”. "Scoring strength increased to 7 points, with 7 points for" sweetness strength "increased significantly, and" Sweetness strength "significantly decreased to 7 points. A stage evaluation was made. The average value of the evaluation results is shown in Table 4.

  From the results of Test Examples 4 and 5, the coffee extract B showed not only an aftertaste improving effect equivalent to that of the coffee bean hydrolyzate, but also an effect of slightly enhancing the sweetness of the high-intensity sweetener.

[Test Example 6] Effect on aspartame (comparison by molecular weight cutoff)
Coffee extracts B, D, and E were added to an aqueous solution containing 0.06% by mass of aspartame and 0.1% by mass of citric acid so as to be 5 ppm each. Each sample was subjected to sensory evaluation at the same evaluation points as in Test Examples 4 and 5, with “Taste” and “Sweetness” as evaluation items by three trained panelists. The results are shown in Table 6.

[Test Example 7] Effect on acesulfame K (comparison by fractional molecular weight)
Coffee extracts B, D and E were added to an aqueous solution containing 0.04% by mass of acesulfame K and 0.005% by mass of citric acid so as to be 5 ppm each. Each sample was subjected to sensory evaluation at the same evaluation points as in Test Examples 4 and 5, with “Taste” and “Sweetness” as evaluation items by three trained panelists. The results are shown in Table 7.

  From the results of Test Examples 6 and 7, the coffee extract D having a fractional molecular weight of 10,000 or more and the coffee extract E having a molecular weight of 30,000 or more suppress sweetness slightly compared with the coffee extract B having a molecular weight of 100,000 or more, but the aftertaste improving effect is it was high.

[Example 1] Effect on jelly containing aspartame Aspartame 0.1 g and distilled water 75.85 g were mixed and dissolved while heating. It heated to 40-50 degreeC, the gelatinizer 0.7g and the trisodium citrate 0.05g were added, and it was made to melt | dissolve completely. After heating to 85 ° C., 5 g of grape 6 times concentrated fruit juice, 0.07 g of citric acid, and 0.03 g of malic acid mixed in advance were added, and the weight was adjusted to 100 g with distilled water. Grape flavor 0.1g and 0.5 mass% coffee extract B1g were added to this, and it mixed uniformly, Then, the head space was opened in the container, and it sealed with the sealer after filling. The container was turned upside down and the lid portion was sterilized by heating at around 80 ° C. for 1 minute. Thereafter, a jelly containing grape juice was prepared by quenching with running water.

  The taste improver for high-intensity sweeteners of the present invention, when added to foods and drinks and pharmaceuticals containing high-intensity sweeteners, has an excellent effect in improving the unpleasant aftertaste derived from high-intensity sweeteners. Demonstrated.

Claims (9)

  A taste improving agent for high-intensity sweeteners comprising a solvent extract of roasted coffee.   The taste improving agent for high-intensity sweeteners according to claim 1, wherein the solvent extract of roasted coffee is obtained by extracting roasted coffee with water, a polar organic solvent or a mixture thereof.   A taste improving agent for high-intensity sweeteners comprising a fraction having a molecular weight cut-off of about 10,000 or more obtained by fractionation of a solvent extract of roasted coffee.   A taste improving agent for high-intensity sweeteners comprising a fraction having a molecular weight cut off of about 30,000 or more obtained by fractionating a solvent extract of roasted coffee.   A taste improver for high-intensity sweeteners comprising a fraction having a molecular weight cut-off of about 100,000 or more obtained by fractionating a solvent extract of roasted coffee.   The taste improving agent for high-intensity sweeteners according to any one of claims 3 to 5, wherein the fractionation treatment is treatment by ultrafiltration membrane or size exclusion chromatography.   The high-sweetness sweetener is aspartame, stevia, sucralose, or acesulfame K. The taste improver for a high-sweetness sweetener according to any one of claims 1 to 6.   A taste improving agent for a high-intensity sweetener according to any one of claims 1 to 7 is added to a high-intensity sweetener or a food or drink or pharmaceutical containing a high-intensity sweetener. A method for suppressing an unpleasant aftertaste with a high-intensity sweetener.   A high-intensity sweetener composition comprising the high-intensity sweetener taste improver according to any one of claims 1 to 7.