JP4688517B2 - Taste improver for high-intensity sweeteners - Google Patents
Taste improver for high-intensity sweeteners Download PDFInfo
- Publication number
- JP4688517B2 JP4688517B2 JP2005037068A JP2005037068A JP4688517B2 JP 4688517 B2 JP4688517 B2 JP 4688517B2 JP 2005037068 A JP2005037068 A JP 2005037068A JP 2005037068 A JP2005037068 A JP 2005037068A JP 4688517 B2 JP4688517 B2 JP 4688517B2
- Authority
- JP
- Japan
- Prior art keywords
- spirantol
- taste
- intensity sweetener
- aspartame
- acesulfame
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Description
本発明は高甘味度甘味料の呈味改善剤に関するものである。更に詳しくは、高甘味度甘味料の不快な後味や苦味、エグ味を改善する呈味改善剤に関する。 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, bitterness, and taste of high-intensity sweeteners.
近年の健康指向の高まりからアスパルテーム、ステビア、アセスルファムK、スクラロースなどの低カロリーの高甘味度甘味料を使用した商品が増加している。このような高甘味度甘味料は、ショ糖の数百倍の甘味度を有するという優れた性能を持つ反面、特有の苦味やエグ味を有している場合が多い。さらに後味として甘味が長く持続するため味の切れが悪く、結果として呈味の質がショ糖に比して劣るという欠点を有している。そのため、高甘味度甘味料の汎用的使用に関しては、その呈味の改善が最大の課題となっている。 Due to the recent increase in health orientation, products using low-calorie high-intensity sweeteners such as aspartame, stevia, acesulfame K, and sucralose are increasing. Such a high-intensity sweetener has an excellent performance of having a sweetness several hundred times that of sucrose, but often has a peculiar bitter taste or a delicious taste. Furthermore, since the sweetness lasts for a long time as a aftertaste, the taste is not cut well. As a result, the taste quality is inferior to that of sucrose. Therefore, with respect to the general-purpose use of high-intensity sweeteners, improvement of the taste is the biggest issue.
高甘味度甘味料の呈味改善については、L−アスパラギン等のアミノ酸や、グルコン酸、クエン酸等の有機酸やその塩を使用する方法(特許文献1〜3)、高甘味度甘味料とルチン、ヘスペリジン等の天然物を組み合わせる方法(特許文献4、5)、ガラクトマンナン分解物、ニゲロオリゴ糖、ビートオリゴ糖、マンノース等の糖類を高甘味度甘味料の味質改善に用いる方法(特許文献6〜9)、さとうきび由来のバガス抽出物や酵素処理イチョウ葉エキス等の植物由来の抽出物を高甘味度甘味料に配合する方法(特許文献10、11)などが提案されており、本発明者らもコーヒー豆を酵素またはアルカリで加水分解処理して得られた処理物を精製して得られるキナ酸を甘味改善剤として用いることにより、高甘味度甘味料の不快な後味を抑制する方法を提案している(特許文献12)。しかしながら、このような既存の方法は、少ない添加量では不快な後味を十分に低減できず、添加量を増やすと食品本来の味、香りを変化させたり、高甘味度甘味料の甘味改善剤の製造が煩雑であるといった問題点を有していた。 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.
本発明が解決しようとする課題は、高甘味度甘味料特有の苦味、エグ味及び不快な後味を少ない添加量で食品本来の香味を変えることなく効果的に抑制でき、かつ製造が容易な高甘味度甘味料の呈味改善剤を提供することである。 The problem to be solved by the present invention is that high bitterness, sweet taste and unpleasant aftertaste peculiar to high-intensity sweeteners can be effectively suppressed without changing the original flavor of food with a small addition amount, and high in production. It is providing the taste improvement agent of a sweetness degree sweetener.
本発明者らは上記課題を解決すべく検討を重ねた結果、スピラントールが高甘味度甘味料の不快な呈味を抑制できることを見出し、本発明を完成した。 As a result of repeated studies to solve the above problems, the present inventors have found that spirantol can suppress the unpleasant taste of high-intensity sweeteners, and have completed the present invention.
すなわち本発明は、スピラントール又はスピラントールを含有する植物の抽出物若しくは精油からなることを特徴とする高甘味度甘味料の呈味改善剤であり、さらにスピラントールを含有する植物がオランダセンニチ又はキバナオランダセンニチである前記高甘味度甘味料の呈味改善剤である。
また、本発明は高甘味度甘味料がアスパルテーム、スクラロース、アセスルファムKである前記高甘味度甘味料の呈味改善剤である。
また、本発明は前記高甘味度甘味料の呈味改善剤が、さらにキナ酸又はキナ酸を有効成分とするコーヒー豆加水分解物を含有することを特徴とする高甘味度甘味料の呈味改善剤である。
また、本発明は高甘味度甘味料または高甘味度甘味料を含有する飲食品に前記高甘味度甘味料の呈味改善剤を添加することを特徴とする、高甘味度甘味料による不快な後味の抑制方法である。
また、本発明は前記高甘味度甘味料の呈味改善剤を含有することを特徴とする、高甘味度甘味料含有飲食品用香味料組成物である。
さらに、本発明は高甘味度甘味料と前記高甘味度甘味料の呈味改善剤とを含有することを特徴とする、高甘味度甘味料による不快な後味が抑制された高甘味度甘味料組成物又は飲食品である。
That is, the present invention is a taste-improving agent for high-intensity sweeteners, characterized in that it comprises spirantol or a plant extract or essential oil containing spirantol. It is a taste improving agent for the high-intensity sweetener that is Sennici.
In addition, the present invention is the taste improving agent for high-intensity sweeteners, wherein the high-intensity sweetener is aspartame, sucralose, or acesulfame K.
Further, the present invention provides the taste improver for high-intensity sweeteners, wherein the taste improving agent for high-intensity sweeteners further contains quinic acid or a hydrolyzate of coffee beans containing quinic acid as an active ingredient. It is an improving agent.
In addition, the present invention is characterized by adding a high sweetness sweetener or a taste improver of the high sweetness sweetener to a food or drink containing the high sweetness sweetener, which is uncomfortable with the high sweetness sweetener. This is a method for suppressing aftertaste.
Moreover, this invention is a flavor composition for food-drinks containing a high sweetness degree sweetener characterized by including the taste improving agent of the said high sweetness degree sweetener.
Furthermore, the present invention comprises a high-intensity sweetener having an unpleasant aftertaste suppressed by the high-intensity sweetener, characterized by comprising a high-intensity sweetener and a taste improving agent for the high-intensity sweetener. It is a composition or a food or drink.
本発明の高甘味度甘味料の呈味改善剤は少量の添加で高甘味度甘味料特有の苦味、エグ味及び後味として残る不快な甘味の持続を顕著に抑制することができる。また、酵素又はアルカリによる加水分解等の煩雑な製造工程が不要で、抽出及び蒸留操作のみで製造できる。 The taste-improving agent for high-intensity sweeteners of the present invention can remarkably suppress the unpleasant sweetness that remains as a bitterness, egg taste and aftertaste peculiar to high-intensity sweeteners when added in a small amount. Moreover, a complicated manufacturing process such as hydrolysis with an enzyme or an alkali is unnecessary, and it can be manufactured only by extraction and distillation operations.
本発明で用いるスピラントールとは、キク科オランダセンニチ(Spilanthes acmella)、キバナオランダセンニチ(Spilanthes acmella var. oleracea)等に含まれる辛味成分である。スピラントールは前記植物から採取、精製することにより得られる他、化学的に合成することも可能である。本発明ではいずれの方法により得られたスピラントールであっても使用でき、また、純度が高いものである必要はない。他の成分の味やにおいが飲食品の香味に影響を与えない場合は、スピラントールを含有する植物の抽出物や精油等を精製することなく使用してもよい。安全性の観点からは食経験のある植物から得られる抽出物又は精油を使用することが好ましく、また、供給、価格等の実用性の観点から、スピラントール含量の多いオランダセンニチ又はキバナオランダセンニチの抽出物又は精油を使用するのが特に好ましい。 Spirantol used in the present invention is a pungent component contained in the asteraceae Spilanthes acmella, Spilanthes acmella var. Oleracea, and the like. Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized. In the present invention, spirantol obtained by any method can be used and does not have to be highly purified. When the taste and odor of other components do not affect the flavor of the food or drink, they may be used without refining a plant extract or essential oil containing spirantol. From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with experience of eating, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract or an essential oil.
スピラントールは、例えば、スピラントール含量の高いオランダセンニチ又はキバナオランダセンニチの全草又は花頭から抽出又は蒸留により採取することができる。抽出による採取法を例示すると、オランダセンニチ又はキバナオランダセンニチの花頭を乾燥・粉砕した後、有機溶媒で抽出してスピラントールを含有する抽出液を得る。抽出に使用する有機溶媒は特に制限はなく、メタノール、エタノール、プロパノール、プロピレングリコール等のアルコール類、アセトン等のケトン類、酢酸エチル等のエステル類、ジエチルエーテル等のエーテル類、ヘキサン、ヘプタン等の炭化水素類を適宜単独で、又は混合して使用することができる。アルコール類のような極性有機溶媒が好ましく、安全性の観点から特にエタノールが好ましい。得られた抽出液から溶媒を除去し、スピラントール含有抽出物が得られる。 Spirantol can be extracted, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kivana holland sennici having a high spirantol content. As an example of the extraction method by extraction, the flower heads of Dutch sennici or Kibana holland sennici are dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol. The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate. Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety. The solvent is removed from the obtained extract to obtain a spirantol-containing extract.
得られたスピラントール含有抽出物はそのまま本発明の高甘味度甘味料の呈味改善剤として使用できるが、抽出物に含まれているスピラントール以外の成分が飲食品の香味に与える影響が問題となるような場合には、さらに蒸留等の精製方法によりスピラントール含量を高めて使用することが好ましい。精製方法としては分子蒸留、薄膜蒸留、各種クロマトグラフィー等を挙げることができ、これらの精製方法を単独で又は適宜組み合わせて用いることにより、よりスピラントール含量の高い高甘味度甘味料の呈味改善剤を得ることができる。 The obtained spirantol-containing extract can be used as it is as a taste improver of the high-intensity sweetener of the present invention, but the effect of ingredients other than spirantol contained in the extract on the flavor of food and drink becomes a problem. In such a case, it is preferable to further increase the spirantol content by a purification method such as distillation. Examples of the purification method include molecular distillation, thin film distillation, various chromatography, and the like. By using these purification methods alone or in appropriate combination, a taste improving agent for a high-intensity sweetener with a higher spirantol content. Can be obtained.
本発明の高甘味度甘味料の呈味改善剤は、スピラントールにさらにキナ酸又はキナ酸を含むコーヒー豆加水分解物を併用することにより、その効果をより高めることができる。キナ酸は市販品又はキナ酸を含む天然物の抽出物をそのまま用いてもよい。キナ酸を含むコーヒー豆加水分解物は、例えば特開2001−321115号公報に記載されている方法に従い、生コーヒー豆をアルカリ又は酵素で加水分解して得ることができる。 The effect improving agent of the high sweetness degree sweetener of this invention can heighten the effect more by using together quinolic acid or the coffee bean hydrolyzate containing quinic acid in addition to spirantol. As the quinic acid, a commercially available product or an extract of a natural product containing quinic acid may be used as it is. The coffee bean hydrolyzate containing quinic acid can be obtained by hydrolyzing green coffee beans with an alkali or an enzyme, for example, according to the method described in JP-A No. 2001-321115.
本発明の呈味改善剤は高甘味度甘味料に直接添加することにより、高甘味度甘味料に特有の不快な後味が改善された高甘味度甘味料組成物とすることができる。高甘味度甘味料組成物とする場合は、高甘味度甘味料および本発明の呈味改善剤の他、各種糖類、有機酸、澱粉、デキストリンなど、通常使用される分散剤、賦形剤などを適宜含むことができる。さらに、高甘味度甘味料を含有する飲食品に添加することで、高甘味度甘味料による不快な後味を抑制し、飲食品の呈味を改善することもできる。本発明の呈味改善剤を高甘味度甘味料に添加する場合は高甘味度甘味料に対し、スピラントール含量として10〜10000ppm、好ましくは100〜1000ppmの添加量が適当である。高甘味度甘味料を含有する飲食品に直接添加する場合は、最終製品である飲食品中におけるスピラントール含量として0.01〜10ppm、好ましくは0.1〜1ppmの添加量が適当である。キナ酸又はキナ酸を含むコーヒー豆加水分解物を併用する場合は、キナ酸含量として0.005〜10ppm、好ましくは0.1〜2ppmの添加量が適当である。併用する場合のスピラントールとキナ酸の比率には特に制限はなく、任意の割合で配合して使用することができる。 The taste improver of the present invention can be directly added to a high-intensity sweetener to obtain a high-intensity sweetener composition with an improved unpleasant aftertaste characteristic of the high-intensity sweetener. When a high-intensity sweetener composition is used, in addition to the high-intensity sweetener and the taste improver of the present invention, various commonly used dispersants, excipients, etc., such as various sugars, organic acids, starches, and dextrins Can be included as appropriate. Furthermore, the unpleasant aftertaste by a high sweetness degree sweetener can be suppressed by adding to the food / beverage products containing a high sweetness degree sweetener, and the taste of food / beverage products can also be improved. When the taste improver of the present invention is added to a high-intensity sweetener, an addition amount of 10 to 10000 ppm, preferably 100 to 1000 ppm as a spirantol content is appropriate for the high-intensity sweetener. When added directly to a food or drink containing a high-intensity sweetener, an addition amount of 0.01 to 10 ppm, preferably 0.1 to 1 ppm, as the spirantol content in the final food or drink is appropriate. When quinic acid or a coffee bean hydrolyzate containing quinic acid is used in combination, the addition amount of 0.005 to 10 ppm, preferably 0.1 to 2 ppm as the quinic acid content is appropriate. There is no restriction | limiting in particular in the ratio of spirantol and quinic acid in the case of using together, It can mix | blend and use in arbitrary ratios.
本発明において高甘味度甘味料とはショ糖の数百倍から数千倍の高い甘味を有する甘味料であり、ステビア、甘草抽出物、ソーマチン、グリチルリチン、グリチルリチン酸2ナトリウム、グリチルリチン酸アンモニウム、サッカリン、サッカリンナトリウム、アスパルテーム、アセスルファムK、スクラロース、アリテーム、ネオテーム等を例示することができる。本発明の呈味改善剤は高甘味度甘味料の種類には制限されずに使用できるが、特にアスパルテーム、ステビア、スクラロース、アセスルファムKへの使用が好ましい。 In the present invention, the high-intensity sweetener is a sweetener having a sweetness that is several hundred to several thousand times higher than that of sucrose. Stevia, licorice extract, thaumatin, glycyrrhizin, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin Saccharin sodium, aspartame, acesulfame K, sucralose, alitame, neotame and the like. The taste-improving agent of the present invention can be used without being limited by the type of high-intensity sweetener, but is particularly preferably used for aspartame, stevia, sucralose, and acesulfame K.
本発明の高甘味度甘味料の呈味改善剤は、単独で高甘味度甘味料含有飲食品に添加することもできるが、他の香料成分と任意に組み合わせて、高甘味度甘味料含有飲食品用の香味料組成物として使用することもできる。組み合わせる香料成分は特に制限はなく、例えばアセト酢酸エチル、アセトフェノン、アニスアルデヒド、α−アミルシンナムアルデヒド、アントラニル酸メチル、イオノン、イソオイゲノール、イソ吉草酸イソアミル、イソ吉草酸エチル、イソチオシアン酸アリル、イソチオシアン酸3−ブテニル、イソチオシアン酸4−ペンテニル、イソチオシアン酸ベンジル、イソチオシアン酸3−メチルチオプロピル、イソチオシアネート類、インドール及びその誘導体、γ−ウンデカラクトン、エステル類、エチルバニリン、エーテル類、オイゲノール、オクタノール、オクタナール、オクタン酸エチル、ギ酸イソアミル、ギ酸ゲラニル、ギ酸シトロネリル、ケイ皮酸、ケイ皮酸エチル、ケイ皮酸メチル、ケトン類、ゲラニオール、酢酸イソアミル、酢酸エチル、酢酸ゲラニル、酢酸シクロヘキシル、酢酸シトロネリル、酢酸シンナミル、酢酸テルピニル、酢酸フェネチル、酢酸ブチル、酢酸ベンジル、酢酸l−メンチル、酢酸リナリル、サリチル酸メチル、シクロヘキシルプロピオン酸アリル、シトラール、シトロネラール、シトロネロール、1,8−シネオール、脂肪酸類、脂肪族高級アルコール類、脂肪族高級アルデヒド類、脂肪族高級炭化水素類、シンナミルアルコール、シンナムアルデヒド、チオエーテル類、チオール類、デカナール、デカノール、デカン酸エチル、テルピネオール、リモネン、ピネン、ミルセン、タピノーレン、テルペン系炭化水素類、γ−ノナラクトン、バニリン、パラメチルアセトフェノン、ヒドロキシシトロネラール、ヒドロキシシトロネラールジメチルアセタール、ピペロナール、フェニル酢酸イソアミル、フェニル酢酸イソブチル、フェニル酢酸エチル、フェノールエーテル類、フェノール類、フルフラール及びその誘導体、プロピオン酸、プロピオン酸イソアミル、プロピオン酸エチル、プロピオン酸ベンジル、ヘキサン酸、ヘキサン酸アリル、ヘキサン酸エチル、ヘプタン酸エチル、l−ペリラアルデヒド、ベンジルアルコール、ベンズアルデヒド、芳香族アルコール類、芳香族アルデヒド類、d−ボルネオール、マルトール、N−メチルアントラニル酸メチル、メチルβ−ナフチルケトン、dl−メントール、l−メントール、酪酸、酪酸イソアミル、酪酸エチル、酪酸シクロヘキシル、酪酸ブチル、ラクトン類、リナロオール等の合成或いは天然由来の香料の他、オレンジ、レモン、ライム、グレープフルーツなどシトラス系精油類、アップル、バナナ、グレープ、メロン、ピーチ、パイナップル、ストロベリーなどフルーツ系の精油或いは回収フレーバー、ミルク、クリーム、バター、チーズ、ヨーグルトなど乳系の抽出香料、緑茶、紅茶、コーヒー、ココアなど嗜好品系の回収フレーバー、ペパーミント、スペアミントなどミント系の精油、アサノミ、アサフェチダ、アジョワン、アニス、アンゼリカ、ウイキョウ、ウコン、オレガノ、オールスパイス、オレンジノピール、カショウ、カッシア、カモミール、カラシナ、カルダモン、カレーリーフ、カンゾウ、キャラウェー、クチナシ、クミン、クレソン、クローブ、ケシノミ、ケーパー、コショウ、ゴマ、コリアンダー、サッサフラス、サフラン、サボリー、サルビア、サンショウ、シソ、シナモン、シャロット、ジュニパーベリー、ショウガ、スターアニス、スペアミント、セイヨウワサビ、セロリー、ソーレル、タイム、タマネギ、タマリンド、タラゴン、チャイブ、ディル、トウガラシ、ナツメグ、ニガヨモギ、ニジェラ、ニンジン、ニンニク、バジル、パセリ、ハッカ、バニラ、パプリカ、ヒソップ、フェネグリーク、ペパーミント、ホースミント、ホースラディッシュ、マジョラム、ミョウガ、ラベンダー、リンデン、レモングラス、レモンバーム、ローズ、ローズマリー、ローレル、ワサビなどから得られる香辛料抽出物、アイスランドモス、アカヤジオウ、アケビ、アサ、アサフェチダ、アジアンタム、アジョワン、アズキ、アスパラサスリネアリス、アップルミント、アーティチョーク、アニス、アボカド、アマチャ、アマチャズル、アミガサユリ、アミリス、アーモンド、アリタソウ、アルカンナ、アルテミシア、アルニカ、アルファルファ、アロエ、アンゴスツラ、アンゴラウィード、アンズ、アンズタケ、アンゼリカ、アンバー、アンバーグリス、アンブレット、イカ、イカリソウ、イグサ、イースト、イタドリ、イチゴ、イチジク、イチョウ、イノコヅチ、イランイラン、イワオウギ、インペラトリア、インモルテル、ウィンターグリーン、ウォータークレス、ウコギ、ウコン、ウスバサイシン、ウッドラフ、ウニ、ウメ、ウーロンチャ、エゴマ、エノキダケ、エビ、エビスグサ、エリゲロン、エルダー、エレウテロコック、エレカンペン、エレミ、エンゴサク、エンジュ、エンダイブ、欧州アザミ、オウレン、オオバコ、オカゼリ、オキアミ、オーク、オークモス、オケラ、オスマンサス、オポポナックス、オミナエシ、オモダカ、オリガナム、オリス、オリバナム、オリーブ、オールスパイス、オレンジ、オレンジフラワー、カイ、カイニンソウ、カカオ、カキ、カサイ、カシューナッツ、カスカラ、カスカリラ、カストリウム、カタクリ、カツオブシ、カッシー、カッシャフィスチュラ、カテキュ、カニ、カーネーション、カノコソウ、カモミル、カヤプテ、カラシ、カラスウリ、カラスビシャク、ガラナ、カラムス、ガランガ、カーラント、カリッサ、カリン、カルダモン、ガルバナム、カレー、カワミドリ、カンゾウ、ガンビア、カンラン、キウィーフルーツ、キカイガラタケ、キキョウ、キク、キクラゲ、キササゲ、ギシギシ、キダチアロエ、キナ、キハダ、キバナオウギ、ギボウシ、ギムネマシルベスタ、キャットニップ、キャラウェイ、キャロップ、キュウリ、キラヤ、キンミズヒキ、グァバ、グァヤク、クコ、クサスギカズラ、クサボケ、クズ、クスノキ、クスノハガシワ、グーズベリー、クチナシ、クベバ、クマコケモモ、グミ、クミン、グラウンドアイビー、クララ、クラリセージ、クランベリー、クリ、クルミ、クリーム、グレインオブパラダイス、クレタディタニー、グレープフルーツ、クローバー、クローブ、クロモジ、クワ、クワッシャ、ケイパー、ゲットウ、ケード、ケブラコ、ゲルマンダー、ケンチュール、ケンポナシ、ゲンノショウコ、コウジ、コウダケ、コウチャ、コウホネ、コカ、コガネバナ、コクトウ、コクルイ、ココナッツ、ゴシュユ、コショウ、コスタス、コストマリー、コパイパ、コーヒー、コブシ、ゴボウ、ゴマ、コーラ、コリアンダー、コルツフート、ゴールデンロッド、コロンボ、コンサイ、コンズランゴ、コンフリー、サイプレス、魚、サクラ、サクランボ、ザクロ、サケカス、ササ、ササクサ、サーチ、サッサフラス、サフラン、サポジラ、サボテン、サラシナショウマ、サルサパリラ、サルシファイ、サルノコシカケ、サンザシ、サンシュユ、サンショウ、サンタハーブ、サンダラック、サンダルウッド、サンダルレッド、シイタケ、ジェネ、シソ、シダー、シトラス、シトロネラ、シヌス、シベット、シマルーバ、シメジ、シャクヤク、ジャスミン、ジャノヒゲ、ジャボランジ、シャロット、シュクシャ、ジュニパーベリー、ショウガ、ショウユ、ショウユカス、ジョウリュウシュ、ショウロ、シロタモギタケ、ジンセン、シンナモン、酢、スイカ、スイセン、スギ、スターアニス、スターフルーツ、スチラックス、スッポン、スッポンタケ、ズドラベッツ、スネークルート、スパイクナード、スプルース、スペアミント、スベリヒユ、スローベリー、セイボリー、セキショウ、セージ、ゼドアリー、セネガ、ゼラニウム、セロリー、センキュウ、センタウリア、センゲン、セントジョーンズウォルト、センナ、ソース、ダイオウ、ダイズ、タイム、タケノコ、タコ、タデ、ダバナ、タマゴ、タマゴタケ、タマネギ、タマリンド、ダミアナ、タモギタケ、タラゴン、タラノキ、タンジー、タンジェリン、タンポポ、チェリモラ、チェリーローレル、チェリーワイルド、チガヤ、チコリ、チーズ、チチタケ、チャイブ、チャービル、チャンパカ、チュベローズ、チョウセンゴミシ、チラータ、ツクシ、ツケモノ、ツタ、ツバキ、ツユクサ、ツリガネニンジン、ツルドクダミ、ディアタング、ティスル、ディタニー、ディル、デーツ、テンダイウヤク、テンマ、トウガラシ、トウキ、ドウショクブツタンパクシツ、ドウショクブツユ、トウミツ、トウモロコシ、ドクダミ、トチュウ、ドッググラス、トマト、ドラゴンブラッド、ドリアン、トリュフ、トルーバルサム、トンカ、ナギナタコウジュ、ナシ、ナスターシャム、ナッツ、ナットウ、ナツメ、ナツメグ、ナデシコ、ナメコ、ナラタケ、ニアウリ、ニュウサンキンバイヨウエキ、ニンジン、ニンニク、ネズミモチ、ネットル、ネムノキ、ノットグラス、バイオレット、パイナップル、ハイビスカス、麦芽、ハコベ、バジル、ハス、ハスカップ、パースカップ、パセリ、バター、バターオイル、バターミルク、バーチ、ハチミツ、パチュリー、ハッカ、バックビーン、ハッコウシュ、ハッコウニュウ、ハッコウミエキ、パッションフルーツ、ハツタケ、バッファローベリー、ハトムギ、ハナスゲ、バナナ、バニラ、ハネーサックル、パパイヤ、バーベリー、ハマゴウ、ハマスゲ、ハマナス、ハマボウフウ、ハマメリス、バラ、パルマローザ、バンレイシ、ヒキオコシ、ヒシ、ピスタチオ、ヒソップ、ヒッコリー、ピーナッツ、ヒノキ、ヒバ、ピプシシワ、ヒメハギ、ヒヤシンス、ヒラタケ、ビワ、ビンロウ、フェイジョア、フェネグリーク、フェンネル、フジバカマ、フジモドキ、フスマ、フーゼルユ、プチグレイン、ブチュ、ブドウ、ブドウサケカス、フトモモ、ブナ、ブナハリタケ、ブラックキャラウェイ、ブラックベリー、プラム、ブリオニア、プリックリーアッシュ、プリムローズ、プルネラ、ブルーベリー、ブレッドフルーツ、ヘイ、ベイ、ヘーゼルナッツ、ベチバー、ベーテル、ベニバナ、ペニーロイヤル、ペパーミント、ヘビ、ペピーノ、ペプトン、ベルガモット、ベルガモットミント、ペルーバルサム、ベルベナ、ベロニカ、ベンゾイン、ボアドローズ、ホアハウンド、ホウ、ホウキタケ、ホウショウ、ボウフウ、ホエイ、ホオノキ、ホースミント、ホースラディッシュ、ボタン、ホップ、ポピー、ポプラ、ポポー、ホホバ、ホヤ、ボルドー、ボロニア、マイタケ、マグウォルト、マシュマロー、マジョラム、マスティック、マソイ、マタタビ、マチコ、マツ、マツオウジ、マッシュルーム、マツタケ、マツブサ、マツホド、マテチャ、マメ、マリーゴールド、マルバダイオウ、マルメロ、マレイン、マロー、マンゴー、マンゴスチン、ミカン、ミシマサイコ、ミソ、ミツマタ、ミツロウ、ミート、ミモザ、ミョウガ、ミルク、ミルテ、ミルフォイル、ミルラ、ミロバラン、ムギチャ、ムスク、ムラサキ、メスキート、メドウスィート、メハジキ、メープル、メリッサ、メリロット、メロン、モウセンゴケ、モニリアバイヨウエキ、モミノキ、モモ、モロヘイヤ、ヤクチ、ヤマモモ、ユーカリ、ユキノシタ、ユズ、ユッカ、ユリ、ヨウサイ、ヨロイグサ、ライオンズフート、ライチ、ライフエバーラスティングフラワー、ライム、ライラック、ラカンカ、ラカンショウ、ラズベリー、ラタニア、ラディッシュ、ラブダナム、ラベンダー、ラングウォルト、ラングモス、ランブータン、リキュール、リーク、リツェア、リナロエ、リュウガン、リョウフンソウ、リョクチャ、リンゴ、リンデン、リンドウ、ルー、ルリジサ、レセダ、レモン、レモングラス、レンギョウ、レンゲ、レンブ、ローズマリー、ロベージ、ローレル、ロンゴザ、ワサビ、ワタフジウツギ、ワームウッド、ワームシード、ワラビ、ワレモコウなどから得られる天然香料などが例示され、適宜選択して使用される。 The taste-improving agent for high-intensity sweeteners of the present invention can be added alone to a high-intensity sweetener-containing food or drink, but can be arbitrarily combined with other flavoring ingredients to contain high-intensity sweetener-containing food or drink. It can also be used as a flavoring composition for goods. The fragrance component to be combined is not particularly limited, for example, ethyl acetoacetate, acetophenone, anisaldehyde, α-amylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, allyl isothiocyanate, isothiocyanic acid 3-butenyl, 4-pentenyl isothiocyanate, benzyl isothiocyanate, 3-methylthiopropyl isothiocyanate, isothiocyanates, indole and derivatives thereof, γ-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, octanal , Ethyl octanoate, isoamyl formate, geranyl formate, citronellyl formate, cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, Ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenethyl acetate, butyl acetate, benzyl acetate, l-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1 , 8-cineol, fatty acids, higher aliphatic alcohols, higher aliphatic aldehydes, higher aliphatic hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanal, decanol, ethyl decanoate, terpineol, Limonene, pinene, myrcene, tapinolen, terpene hydrocarbons, γ-nonalactone, vanillin, paramethylacetophenone, hydroxycitronellal, hydroxycitronellal dimethi Acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and its derivatives, propionic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, allyl hexanoate, Ethyl hexanoate, ethyl heptanoate, l-perilaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, aromatic aldehydes, d-borneol, maltol, methyl N-methylanthranilate, methyl β-naphthyl ketone, dl-menthol , L-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalol, and other flavors, oranges, lemons Citrus essential oils such as lime and grapefruit, fruit-based essential oils such as apple, banana, grape, melon, peach, pineapple, strawberry, and flavors, milk-based extract flavors such as milk, cream, butter, cheese, yogurt, green tea, tea Mint essential oils such as coffee, cocoa, peppermint, spearmint, asanami, asafetida, ajowan, anise, angelica, fennel, turmeric, oregano, allspice, orange nope, pepper, cassia, chamomile, mustard , Cardamom, curry leaf, daylily, caraway, gardenia, cumin, watercress, clove, poppy flea, caper, pepper, sesame, coriander, sassafras, saffron, savory, monkey A, salamander, perilla, cinnamon, charlotte, juniper berry, ginger, star anise, spearmint, horseradish, celery, sorrel, thyme, onion, tamarind, tarragon, chives, dill, chili, nutmeg, sagebrush, nigera, carrot, Spices obtained from garlic, basil, parsley, mint, vanilla, paprika, hyssop, fenugreek, peppermint, horsemint, horseradish, marjoram, ginger, lavender, linden, lemongrass, lemon balm, rose, rosemary, laurel, wasabi Extract, Icelandic moss, red pheasant, akebi, Asa, Asafetida, Asian Tam, Ajowan, Azuki, Asparagus sine Alice, apple mint, artichoke, Anise, Avocado, Achacha, Amachizul, Amigazuri, Amiris, Almond, Aritasou, Arcanna, Artemisia, Arnica, Alfalfa, Aloe, Angostura, Angolaweed, Apricot, Apricot, Angelica, Amber, Ambergris, Squid, Squid, Squid , Yeast, itadori, strawberries, figs, ginkgo, wild boar, yellow ylang, sardine, imperatoria, immortel, winter green, water cress, wolfberry, turmeric, usbacicin, woodruff, sea urchin, ume, oolongcha, sesame, enoki mushroom, shrimp , Ebisu, Egeron, Elder, Eleuterok, Elekanpen, Jeremi, Engosaku, Enju, Endive, European Thistle, Auren, Oba , Okazeri, Krill, Oak, Oak Moss, Okera, Osmanthus, Opoponax, Ominae, Omodaka, Origanum, Oris, Olivian, Olive, Allspice, Orange, Orange Flower, Kai, Kainin, Cacao, Oyster, Kasai, Cashew Nuts, Cascala, Cascarilla , Cathorium, Katakuri, Katsuobushi, Cassie, Cassia fistula, catechu, crab, carnation, valerian, camomil, kayapte, mustard, callasuri, crow biscak, guarana, calamus, galanga, currant, carissa, karin, cardamom, galvanum, curry, kawamidori, Licorice, Gambia, kanran, kiwi fruit, kikaigaratake, kokiyou, chrysanthemum, mushroom, jellyfish, scallop, kidachi aloe, ki , Yellowfin, yellowtail, wild boar, gymnema sylvestre, catnip, caraway, cucumber, cucumber, kiraya, mizumizuki, guava, guayak, wolfberry, Japanese quail, kuboboke, kuzu, camphor, kusu no hashi wa , Ground Ivy, Clara, Clarisage, Cranberry, Chestnut, Walnut, Cream, Grain of Paradise, Cretadi Tanny, Grapefruit, Clover, Clove, Black Mulberry, Quasher, Caper, Ghetto, Cade, Kebraco, Germanmander, Kentur, Kemponashi, Gennoshoko, Kouji, Kodake, Kocha, Kouhone, Coca, Scarlet, Kokuto, Kokului, Coconut, Goshuyu, Pepper, Kos Tas, costmary, copaipa, coffee, kobushi, burdock, sesame, cola, coriander, colts foot, golden rod, colombo, consai, consulango, confrey, cypress, fish, cherry, cherry, pomegranate, salmon casks, sasas, crispy, search , Sassafras, Saffron, Sapodilla, Cactus, Sarachina Poma, Salsaparilla, Salsify, Sarno Psycho, Hawthorn, Sanshuyu, Sansho, Santa Herb, Sandalac, Sandalwood, Sandal Red, Shiitake, Gene, Perilla, Cedar, Citrus, Citronella, Sinus , Civet, Shimaruba, Shimeji, Peonies, Jasmine, Janohige, Jaborangi, Shallot, Shukusha, Juniper Berry, Ginger, Ginger, Ginger, Gourd Usshu, Shoro, Shirotamogitake, Ginseng, Cinnamon, Vinegar, Watermelon, Daffodil, Sugi, Star anise, Star fruit, Stylax, Suppon, Japanese syrup, Zudrabetz, Snake Root, Spike Nard, Spruce, Spearmint, Blackberry, Slowberry, Savory, Sekisho, Sage, Zedary, Senega, Geranium, Celery, Senkyu, Centauria, Sengen, St. John's Walt, Senna, Sauce, Dio, Soybean, Thyme, Bamboo shoot, Octopus, Tade, Dabana, Egg, Egg, Onion, Tamarind, Damiana, Tamogitake, tarragon, taranoki, tansy, tangerine, dandelion, cherimola, cherry laurel, cherry wild, chigaya, chicory, cheese, chichitake, chai , Chervil, champaca, tuberose, dung beetle, tilata, tsukushi, bamboo shoot, ivy, camellia, camellia, tsuruganeninjin, tsudokudami, diatang, tissuru, dittany, dill, dates, tendaiyaku, tenma, capsicum, red pepper, protein Dorsett butterfly, honey, corn, dodami, eucommia, doggrass, tomato, dragon blood, durian, truffle, trout balsam, tonka, naginata, pear, naster sham, nuts, natto, jujube, nutmeg, nadesico, namako, narake, niuri , Nusangkin Bayo Eki, Carrot, Garlic, Mouse Mochi, Nettle, Nemunoki, Knotgrass, Violet, Pineapple, Hibiscus, Malt , Chickweed, basil, lotus, lotus cup, parsley cup, parsley, butter, butter oil, buttermilk, birch, honey, patchouli, mint, buck bean, kkoshu, hakkounyu, hakkoumieki, passion fruit, hatake, buffalo berry, pearl barley, Hanasuge, Banana, Vanilla, Hanesuckle, Papaya, Barberry, Cage, Hamasge, Hamanasu, Hamaboufu, Hammamelis, Rose, Palmarosa, Van Reishi, Hikikoshi, Hishi, Pistachio, Hissop, Hickory, Peanut, Hinoki, Hiba, Phishighi Oyster mushrooms, loquat, betel nuts, feijoa, phenegreak, fennel, FUJI BAKAMA, FUJI MODOKI, FUSUMA, FUSELYU, petit grain, buchu, grapes, grapes Kas, Futomomo, Beech, Beech Haritake, Black Caraway, Blackberry, Plum, Brionia, Prickly Ash, Primrose, Prunella, Blueberry, Breadfruit, Hay, Bay, Hazelnut, Vetiver, Bethel, Safflower, Penny Royal, Peppermint, Snake, Pepino, Peptone, Bergamot, Bergamot Mint, Peruvian Balsam, Verbena, Veronica, Benzoin, Boad Rose, Hoa Hound, Hou, Bamboo Bamboo, Pepper, Bow Fu, Whey, Honoki, Horse Mint, Horse Radish, Button, Hop, Poppy, Poplar, Popau, jojoba, squirt, bordeaux, bologna, maitake, magwalt, marshmallow, marjoram, mastic, masui, matatabi, machiko, pine, matsuo Ji, mushroom, matsutake, matsutake, matsuhodo, matecha, bean, marigold, marubadao, quince, malein, mallow, mango, mangosteen, mandarin orange, mishima psyche, miso, mitsumata, beeswax, meat, mimosa, mioga, milk, mirute, Milfoil, Myrrh, Milobaran, Wheatcha, Musk, Murasaki, Mesquite, Meadows, Mehajiki, Maple, Melissa, Merilot, Melon, Moosenoke, Moniria Baiyoueki, Momokinoki, Peach, Morohaya, Yakuchi, Yamamomo, Eucalyptus, Yukinoshita , Lily, wild rhinoceros, armored rush, lions foot, lychee, life everlasting flower, lime, lilac, rakanka, rakansho, raspberry, latania, radish, Love Danum, Lavender, Langwald, Langmoth, Rambutan, Liqueur, Leak, Lyzea, Linaroe, Longan, Ryofunso, Ryokucha, apple, linden, gentian, roux, borage, reseda, lemon, lemongrass, forsythia, lotus, renbu, rose Natural fragrances obtained from marie, lobe, laurel, longoza, wasabi, cotton wad, wormwood, worm seed, bracken, bracken, etc. are exemplified and used as appropriate.
本発明の呈味改善剤は、高甘味度甘味料が使用される食品、飲料に特に制限なく使用できる。例として、コーヒー、紅茶、スポーツドリンク、乳飲料などの飲料、キャンディー、錠菓、チューインガムなどの菓子類、ゼリー、チルドデザートなどの冷菓、乳製品などが挙げられる。 The taste improving agent of the present invention can be used without particular limitation for foods and beverages in which high-intensity sweeteners are used. Examples include beverages such as coffee, tea, sports drinks and milk beverages, confectionery such as candy, tablet confectionery and chewing gum, frozen confectionery such as jelly and chilled dessert, and dairy products.
以下に実施例を挙げて本発明を具体的に説明するが、本発明は実施例の記載に限定されるものではない。 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.
[製造例1](粗スピラントール1)
オランダセンニチの花頭乾燥品10kg(約5mmに粉砕したもの)に99容量%エタノール100kgを加え75℃〜還流温度で5時間抽出した。抽出液を40℃まで冷却後、遠心分離装置により固液分離し、その抽出液を減圧下20kgまで濃縮した。濃縮液に活性炭0.2kg加え1時間攪拌後、珪藻土を加え加圧ろ過し活性炭を除去し、さらに減圧下で濃縮し0.43kgのオランダセンニチ濃縮物を得た。この濃縮物に蒸留水2kgを加え、酢酸エチル2kgで3回抽出した。抽出した酢酸エチル層をまとめ珪藻土を加え加圧ろ過後、減圧で濃縮することにより0.31kgのオランダセンニチ粗抽出物を得た。収率3.1%。スピラントール含量12.4%。
上記オランダセンニチ粗抽出物100gを脂肪酸トリグリセライド100gと混合し、減圧薄膜蒸留装置を使用し、真空度:3〜5Pa、蒸発面温度:110〜150℃で蒸留し、留出液(粗スピラントール1)33.3gを得た。収率33%。スピラントール含量:38.0質量%。粗スピラントール1 0.1gを50質量%のエタノール水溶液760gで希釈し、5℃まで冷却後、珪藻土を加えろ過を行いスピラントール濃度50ppm(w/w)の粗スピラントール溶液1を調製した。
[Production Example 1] (Crude Spirantol 1)
100 kg of 99 vol% ethanol was added to 10 kg of dried flower heads of Dutch Sennici (pulverized to about 5 mm), and extracted at 75 ° C. to reflux temperature for 5 hours. The extract was cooled to 40 ° C. and then solid-liquid separated by a centrifugal separator, and the extract was concentrated to 20 kg under reduced pressure. After adding 0.2 kg of activated carbon to the concentrate and stirring for 1 hour, diatomaceous earth was added and pressure filtered to remove the activated carbon, and the mixture was further concentrated under reduced pressure to obtain 0.43 kg of Dutch Sennici concentrate. To this concentrate was added 2 kg of distilled water, and the mixture was extracted 3 times with 2 kg of ethyl acetate. The extracted ethyl acetate layers were combined, diatomaceous earth was added, and the mixture was filtered under pressure and then concentrated under reduced pressure to obtain 0.31 kg of a crude Dutch Sennici extract. Yield 3.1%. Spirantol content 12.4%.
100 g of the above Dutch Sennici crude extract was mixed with 100 g of fatty acid triglyceride and distilled using a vacuum thin film distillation apparatus at a vacuum degree of 3 to 5 Pa and an evaporation surface temperature of 110 to 150 ° C. to obtain a distillate (crude spirantol 1 ) 33.3 g was obtained. Yield 33%. Spirantol content: 38.0% by mass. Crude spiranthol 1 (0.1 g) was diluted with 760 g of a 50% by mass ethanol aqueous solution, cooled to 5 ° C., diatomaceous earth was added, and filtration was performed to prepare crude spirantol solution 1 having a spiranthol concentration of 50 ppm (w / w).
[製造例2](粗スピラントール2)
製造例1のオランダセンニチ粗抽出物(スピラントール含量12.4%)100gに脂肪酸トリグリセライド50gを混合し、減圧薄膜蒸留装置を使用し、真空度:4〜5Pa、蒸発面温度:120℃で蒸留し、留出液(粗スピラントール2)12.3gを得た。収率12.3%。スピラントール含量:67.3質量%。
粗スピラントール2 0.1gを50質量%のエタノール水溶液1346gで希釈し、5℃まで冷却後、珪藻土を加えろ過を行いスピラントール濃度50ppm(w/w)の粗スピラントール溶液2を調製した。
[Production Example 2] (Crude Spirantol 2)
50 g of fatty acid triglyceride is mixed with 100 g of the Dutch sennicill crude extract (spiralanthol content 12.4%) of Production Example 1 and distilled at a vacuum degree of 4 to 5 Pa and an evaporation surface temperature of 120 ° C. using a vacuum thin film distillation apparatus. As a result, 12.3 g of a distillate (crude spirantol 2) was obtained. Yield 12.3%. Spiranthol content: 67.3 mass%.
Crude spirantol 2 0.1g was diluted with 1346g of 50 mass% ethanol aqueous solution, and after cooling to 5 degreeC, diatomaceous earth was added and filtered and the crude spirantol solution 2 of 50 ppm (w / w) spirantol concentration was prepared.
[製造例3](精製スピラントール)
オランダセンニチの花頭乾燥品300gを95容量%エタノール3200gで1時間還流抽出した。抽出液を冷却し固液分離した後、珪藻土を加えろ過した。濾液を減圧濃縮によりエタノールを留去後、水300gを加え、ヘキサン300mlで3回抽出した。抽出したヘキサン層を合わせ減圧濃縮によりヘキサンを留去し粗抽出物8.4gを得た。収率2.8%(スピラントール含量9.5%)。
粗抽出物8.4gをシリカゲルカラムクロマトグラフィー(シリカゲル200g、Φ5cm)により分画(n−ヘキサン:酢酸エチル=8:2で溶出)し、スピラントール画分(Rf値=0.2〜0.3 n−ヘキサン:酢酸エチル=7:3)を分取し、溶剤を減圧下留去することにより、2.76gの粗スピラントール画分1を得た。続いてその粗スピラントール画分1を減圧下(0.1mmHg)でクーゲルロー蒸留装置を用いて単蒸留精製(180℃)し、0.98gの粗スピラントール画分2を得た。収率0.33%(スピラントール含量41.9%)。さらにその粗スピラントール画分2 0.98gをシリカゲルカラムクロマトグラフィー(シリカゲル200g、Φ5cm)により分画(n−ヘキサン:酢酸エチル=95:5〜90:10で溶出)し、スピラントール画分(Rf値=0.2:n−ヘキサン:酢酸エチル=7:3)を分取し、溶剤を減圧下留去することにより、精製スピラントール0.4gを得た。収率0.13%。スピラントール含量98質量%。スピラントールの構造はプロトンおよびカーボン13NMRを測定し既知の文献データと比較することにより確認した。
この精製スピラントール0.104gを50質量%のエタノール溶液2000gで希釈し、スピラントール濃度50ppm(w/w)の精製スピラントール溶液を調製した。
[Production Example 3] (Purified Spirantol)
300 g of the dried flower head of Dutch Sennichi was refluxed and extracted with 3200 g of 95% ethanol by volume for 1 hour. The extract was cooled and solid-liquid separated, and diatomaceous earth was added and filtered. The filtrate was concentrated under reduced pressure to distill off ethanol, 300 g of water was added, and the mixture was extracted 3 times with 300 ml of hexane. The extracted hexane layers were combined and concentrated under reduced pressure to distill off hexane to obtain 8.4 g of a crude extract. Yield 2.8% (spirantol content 9.5%).
8.4 g of the crude extract was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane: ethyl acetate = 8: 2), and spiranthol fraction (Rf value = 0.2 to 0.3). n-hexane: ethyl acetate = 7: 3) was collected, and the solvent was distilled off under reduced pressure to obtain 2.76 g of crude spirantol fraction 1. Subsequently, the crude spirantol fraction 1 was purified by simple distillation (180 ° C.) using a Kugelrohr distillation apparatus under reduced pressure (0.1 mmHg) to obtain 0.98 g of crude spirantol fraction 2. Yield 0.33% (spirantol content 41.9%). Further, 0.98 g of the crude spirantol fraction 2 was fractionated by silica gel column chromatography (silica gel 200 g, Φ5 cm) (eluted with n-hexane: ethyl acetate = 95: 5-90: 10), and the spirantol fraction (Rf value). = 0.2: n-hexane: ethyl acetate = 7: 3), and the solvent was distilled off under reduced pressure to obtain 0.4 g of purified spirantol. Yield 0.13%. Spirantol content 98% by mass. The structure of spirantol was confirmed by measuring proton and carbon 13 NMR and comparing with known literature data.
0.104 g of this purified spirantol was diluted with 2000 g of a 50% by mass ethanol solution to prepare a purified spirantol solution having a spirantol concentration of 50 ppm (w / w).
製造例1〜3により得られた粗スピラントール溶液1、2及び精製スピラントール溶液に加え、特開2001−321115号公報に記載の方法により調製したコーヒー生豆のクロロゲン酸エステラーゼ加水分解物(キナ酸含量32%。以下「コーヒー生豆加水分解物」と記す。)からなる甘味改善剤を用いて、高甘味度甘味料に対する呈味改善効果を調べた。なお、以下の試験例において官能評価の採点基準は表1に記載したものを用いた。 Chlorogenic acid esterase hydrolyzate (quinic acid content) of green coffee beans prepared by the method described in JP-A No. 2001-321115, in addition to the crude spirantol solutions 1 and 2 and purified spirantol solutions obtained in Production Examples 1 to 3 32%, hereinafter referred to as “green coffee bean hydrolyzate”), was used to examine the taste-improving effect on high-intensity sweeteners. In the following test examples, those described in Table 1 were used as scoring standards for sensory evaluation.
[試験例1]アスパルテームに対する効果
処方1のアスパルテーム水溶液に、粗スピラントール溶液1、粗スピラントール溶液2、精製スピラントール溶液をそれぞれアスパルテーム水溶液中におけるスピラントール含量が0.5ppmとなるように添加した。また、コーヒー生豆加水分解物をアスパルテーム水溶液中におけるキナ酸含量が1ppmとなるように添加した。さらに、粗スピラントール溶液2をアスパルテーム水溶液中におけるスピラントール含量が0.2ppm、コーヒー生豆加水分解物をキナ酸含量が0.3ppmとなるように併用添加した。これらのアスパルテーム水溶液について、無添加品をコントロール(比較例)として習熟した10名のパネルにより官能評価を行い、その結果を表2に示した。なお表2中の評価の点数は、表1の採点基準で採点(1〜7点)した各パネルの平均点である。
[Test Example 1] Effect on Aspartame To the aspartame aqueous solution of Formulation 1, crude spirantol solution 1, crude spirantol solution 2, and purified spirrantol solution were added so that the spirantol content in the aspartame aqueous solution was 0.5 ppm, respectively. In addition, green coffee bean hydrolyzate was added so that the quinic acid content in the aspartame aqueous solution was 1 ppm. Further, the crude spirantol solution 2 was added in combination so that the spirantol content in the aspartame aqueous solution was 0.2 ppm, and the green coffee bean hydrolyzate was 0.3 ppm. About these aspartame aqueous solution, sensory evaluation was performed by the panel of 10 persons who learned using the additive-free product as a control (comparative example). The results are shown in Table 2. In addition, the score of evaluation in Table 2 is an average score of each panel scored (1 to 7 points) according to the scoring standard of Table 1.
(処方1)
品名 配合量(g)
アスパルテーム 0.6
クエン酸 1.0
水 残余
合計 1000.0
pH:2.7
殺菌条件:70℃×10分間
(Prescription 1)
Product name Compounding amount (g)
Aspartame 0.6
Citric acid 1.0
Water residue
Total 1000.0
pH: 2.7
Sterilization conditions: 70 ° C x 10 minutes
表2から明らかなように、アスパルテーム水溶液にスピラントールを添加することにより、アスパルテーム特有の不快な後味が改善された。またスピラントールはコーヒー生豆加水分解物よりも少ない添加量で同等以上の呈味改善効果を示し、スピラントールとコーヒー生豆加水分解物を併用するとその効果はさらに高まった。 As apparent from Table 2, the unpleasant aftertaste peculiar to aspartame was improved by adding spirantol to the aspartame aqueous solution. Spirantol showed the same or better taste-improving effect when added in a smaller amount than the green coffee bean hydrolyzate, and the effect was further enhanced when spirantol and coffee green bean hydrolyzate were used in combination.
[試験例2]スクラロースに対する効果
処方2のスクラロース水溶液に、粗スピラントール溶液2を飲料中におけるスピラントール含量が0.2ppmとなるように添加した。また粗スピラントール溶液2をスクラロース水溶液中におけるスピラントール含量が0.05ppm、コーヒー生豆加水分解物をキナ酸含量が0.1ppmとなるように併用添加した。これらのスクラロース水溶液について、無添加品をコントロール(比較例)として習熟した10名のパネルにより官能評価を行い、その結果を表3に示した。なお表3中の評価の点数は、表1の基準で採点(1〜7点)した平均点である。
[Test Example 2] Effect on sucralose To the sucralose aqueous solution of the formulation 2, the crude spiranthol solution 2 was added so that the spiranthol content in the beverage was 0.2 ppm. In addition, the crude spirantol solution 2 was added in combination so that the spirantol content in the sucralose aqueous solution was 0.05 ppm and the green coffee bean hydrolyzate was 0.1 ppm. About these sucralose aqueous solution, sensory evaluation was performed by the panel of 10 persons who mastered the additive-free goods as a control (comparative example), and the result was shown in Table 3. In addition, the score of evaluation in Table 3 is an average score obtained by scoring (1 to 7 points) on the basis of Table 1.
(処方2)
品名 配合量(g)
スクラロース 0.2
クエン酸 0.5
水 残余
合計 1000.0
pH:2.6
殺菌条件:70℃×10分間
(Prescription 2)
Product name Compounding amount (g)
Sucralose 0.2
Citric acid 0.5
Water residue
Total 1000.0
pH: 2.6
Sterilization conditions: 70 ° C x 10 minutes
表3から明らかなように、スクラロース水溶液にスピラントールを添加することにより、スクラロース特有の苦味・エグ味が低減し、後味として持続する不快な甘味を抑制した。またスピラントールとコーヒー生豆加水分解物を併用することでその効果はさらに高まった。 As is apparent from Table 3, by adding spirantol to the sucralose aqueous solution, the bitterness / egg taste peculiar to sucralose was reduced, and unpleasant sweetness sustained as an aftertaste was suppressed. The effect was further enhanced by the combined use of spirantol and green coffee bean hydrolyzate.
[試験例3]アセスルファムKに対する効果
処方3のアセスルファムK水溶液に、粗スピラントール溶液2をアセスルファムK水溶液中におけるスピラントール含量が0.2ppmとなるように添加した。また粗スピラントール溶液2をアセスルファムK水溶液中におけるスピラントール含量が0.1ppm、コーヒー生豆加水分解物をキナ酸含量が0.1ppmとなるように併用添加した。これらのアセスルファムK水溶液について、無添加品をコントロール(比較例)として習熟した10名のパネルにより官能評価を行い、その結果を表4に示した。なお表4中の評価の点数は、表1の基準で採点(1〜7点)した平均点である。
[Test Example 3] Effect on acesulfame K To the acesulfame K aqueous solution of Formulation 3, the crude spirantol solution 2 was added so that the spiranthol content in the acesulfame K aqueous solution was 0.2 ppm. Further, the crude spirantol solution 2 was added in combination so that the spirantol content in the acesulfame K aqueous solution was 0.1 ppm and the green coffee bean hydrolyzate was 0.1 ppm. About these acesulfame K aqueous solution, sensory evaluation was performed by the panel of 10 persons who mastered the additive-free goods as control (comparative example), and the result was shown in Table 4. In addition, the score of evaluation in Table 4 is an average score obtained by scoring (1 to 7 points) according to the criteria in Table 1.
(処方3)
品名 配合量(g)
アセスルファムK 0.4
クエン酸 0.05
水 残余
合計 1000.0
pH:2.9
殺菌条件:70℃×10分間
(Prescription 3)
Product name Compounding amount (g)
Acesulfame K 0.4
Citric acid 0.05
Water residue
Total 1000.0
pH: 2.9
Sterilization conditions: 70 ° C x 10 minutes
表4から明らかなように、アセスルファムK水溶液にスピラントールを添加することにより、アセスルファムK特有の苦味・エグ味が低減し、後味として持続する不快な甘味を抑制した。また、スピラントールとコーヒー生豆加水分解物を併用するとその効果はさらに高まった。 As apparent from Table 4, by adding spirantol to the acesulfame K aqueous solution, the bitterness / egg taste peculiar to acesulfame K was reduced, and unpleasant sweetness that persisted as an aftertaste was suppressed. Moreover, when spirantol and green coffee bean hydrolyzate were used in combination, the effect was further enhanced.
[実施例1]アスパルテーム入り機能性飲料
処方4の機能性飲料に、粗スピラントール溶液1、粗スピラントール溶液2、精製スピラントール溶液をそれぞれ飲料中におけるスピラントール含量が0.2ppmとなるように添加した。また、コーヒー生豆加水分解物を飲料中におけるキナ酸含量が0.2ppmとなるように添加した。さらに、粗スピラントール溶液2を飲料中におけるスピラントール含量が0.05ppm、コーヒー生豆加水分解物を飲料中におけるキナ酸含量が0.1ppmとなるように併用添加した。これらの溶液について、無添加品をコントロール(比較例)として習熟した10名のパネルにより官能評価を行い、その結果を表5に示した。なお表5中の評価の点数は、表1の基準で採点(1〜7点)した平均点である。
[Example 1] Functional beverage containing aspartame To the functional beverage of Formula 4, the crude spirantol solution 1, the crude spirantol solution 2, and the purified spirantol solution were added so that the spirantol content in the beverage was 0.2 ppm. Further, the green coffee bean hydrolyzate was added so that the quinic acid content in the beverage was 0.2 ppm. Furthermore, the crude spirantol solution 2 was added in combination so that the spirantol content in the beverage was 0.05 ppm and the green coffee bean hydrolyzate was 0.1 ppm in the beverage. About these solutions, sensory evaluation was performed by a panel of 10 persons who had mastered the additive-free product as a control (comparative example), and the results are shown in Table 5. In addition, the score of evaluation in Table 5 is an average score obtained by scoring (1 to 7 points) on the basis of Table 1.
(処方4)
品名 配合量(g)
アスパルテーム 0.240
クエン酸 2.000
クエン酸ナトリウム 0.800
アルギニン 0.300
昆布エキス 0.180
塩化ナトリウム 0.150
乳酸カルシウム 0.100
ビタミンC 0.050
ナイアシン 0.010
パンテトン酸カルシウム 0.005
ビタミンB6 0.002
グレープフルーツ香料 (小川香料社製) 0.015
水 残余
合計 1000.000
Brix:0.35
pH:3.4
殺菌条件:70℃×10分間
(Prescription 4)
Product name Compounding amount (g)
Aspartame 0.240
Citric acid 2.000
Sodium citrate 0.800
Arginine 0.300
Kelp extract 0.180
Sodium chloride 0.150
Calcium lactate 0.100
Vitamin C 0.050
Niacin 0.010
Calcium pantetonate 0.005
Vitamin B6 0.002
Grapefruit fragrance (Ogawa Fragrance Co., Ltd.) 0.015
Water residue
Total 1000.000
Brix: 0.35
pH: 3.4
Sterilization conditions: 70 ° C x 10 minutes
表5から明らかなように、アスパルテーム入り機能性飲料にスピラントールを添加することにより、飲料のシトラス感が増強され、軽さ・後切れが向上した。またスピラントールはコーヒー生豆加水分解物に対し同等以上の呈味改善効果を示し、スピラントールとコーヒー生豆加水分解物を併用するとその効果はさらに高まった。 As is apparent from Table 5, the addition of spirantol to a functional beverage containing aspartame enhanced the citrus feel of the beverage and improved its lightness and breakage. Spirantol showed the same or better taste-improving effect than the green coffee bean hydrolyzate, and the effect was further enhanced when spirantol and coffee green bean hydrolyzate were used in combination.
[実施例2]スクラロース入り機能性飲料
処方5の機能性飲料に、粗スピラントール溶液3を飲料中におけるスピラントール含量が0.2ppmとなるように添加した。また、粗スピラントール溶液2を飲料中におけるスピラントール含量が0.1ppm、コーヒー生豆加水分解物を飲料中におけるキナ酸含量が0.1ppmとなるように併用添加した。これらの溶液について、無添加品をコントロール(比較例)として習熟した10名のパネルにより官能評価を行い、その結果を表6に示した。なお表6中の評価の点数は、下記の基準で採点(1〜7点)した平均点である。
[Example 2] Functional beverage containing sucralose To the functional beverage of Formula 5, the crude spirantol solution 3 was added so that the content of spirantol in the beverage was 0.2 ppm. In addition, the crude spirantol solution 2 was added in combination so that the spirantol content in the beverage was 0.1 ppm and the green coffee bean hydrolyzate was 0.1 ppm in the beverage. About these solutions, sensory evaluation was performed by a panel of 10 trained persons using the additive-free product as a control (comparative example), and the results are shown in Table 6. In addition, the score of evaluation in Table 6 is an average score scored (1 to 7 points) according to the following criteria.
(処方5)
品名 配合量(g)
スクラロース 0.080
クエン酸 2.000
クエン酸ナトリウム 0.800
アルギニン 0.300
昆布エキス 0.180
塩化ナトリウム 0.150
乳酸カルシウム 0.100
ビタミンC 0.050
ナイアシン 0.010
パンテトン酸カルシウム 0.005
ビタミンB6 0.002
グレープフルーツ香料 (小川香料社製) 0.015
水 残余
合計 1000.000
Brix:0.33
pH:3.4
殺菌条件:70℃×10分間
(Prescription 5)
Product name Compounding amount (g)
Sucralose 0.080
Citric acid 2.000
Sodium citrate 0.800
Arginine 0.300
Kelp extract 0.180
Sodium chloride 0.150
Calcium lactate 0.100
Vitamin C 0.050
Niacin 0.010
Calcium pantetonate 0.005
Vitamin B6 0.002
Grapefruit fragrance (Ogawa Fragrance Co., Ltd.) 0.015
Water residue
Total 1000.000
Brix: 0.33
pH: 3.4
Sterilization conditions: 70 ° C x 10 minutes
表6から明らかなように、スクラロース入り機能性飲料にスピラントールを添加することにより、飲料のシトラス感が増強され、軽さ・後切れが向上した。また、スピラントールとコーヒー生豆加水分解物を併用するとその効果はさらに高まった。 As is apparent from Table 6, the addition of spirantol to a functional beverage containing sucralose enhanced the citrus feel of the beverage and improved its lightness and tear. Moreover, when spirantol and green coffee bean hydrolyzate were used in combination, the effect was further enhanced.
[実施例3]アスパルテーム入り炭酸飲料
処方6の炭酸飲料に、粗スピラントール溶液2を飲料中におけるスピラントール含量が0.5ppmとなるように添加した。また、粗スピラントール溶液2を飲料中におけるスピラントール含量が0.2ppm、コーヒー生豆加水分解物を飲料中におけるキナ酸含量が0.3ppmとなるように併用添加した。これらの溶液について、無添加品をコントロール(比較例)として習熟した10名のパネルにより官能評価を行い、その結果を表7に示した。なお表7中の評価の点数は、表1の基準で採点(1〜7点)した平均点である。
[Example 3] Carbonated beverage containing aspartame To the carbonated beverage of Formula 6, the crude spirantol solution 2 was added so that the spirantol content in the beverage was 0.5 ppm. In addition, the crude spirantol solution 2 was added in combination so that the spirantol content in the beverage was 0.2 ppm and the green coffee bean hydrolyzate was 0.3 ppm in the beverage. About these solutions, sensory evaluation was performed by a panel of 10 persons who had mastered the additive-free product as a control (comparative example), and the results are shown in Table 7. In addition, the score of evaluation in Table 7 is an average score obtained by scoring (1 to 7 points) on the basis of Table 1.
(処方6)
品名 配合量(g)
リン酸 1.00
アスパルテーム 0.45
クエン酸 0.60
カフェイン 0.10
カラメル 2.70
コーラ香料(小川香料社製) 1.00
炭酸水 850.00
水 残余
合計 1000.00
Brix:0.5
pH:2.8
殺菌条件:未殺菌
(Prescription 6)
Product name Compounding amount (g)
Phosphoric acid 1.00
Aspartame 0.45
Citric acid 0.60
Caffeine 0.10
Caramel 2.70
Cola flavoring (Ogawa flavoring) 1.00
Carbonated water 850.00
Water residue
Total 1000.00
Brix: 0.5
pH: 2.8
Sterilization condition: not sterilized
表7から明らかなように、アスパルテーム入り炭酸飲料にスピラントールを添加することにより、飲料のシトラス感、スパイス感が増強され、軽さ・後切れが向上した。また、スピラントールとコーヒー生豆加水分解物を併用するとその効果はさらに高まった。 As is apparent from Table 7, the addition of spirantol to carbonated beverages containing aspartame enhanced the citrus and spice sensations of the beverage and improved the lightness and rear cut. Moreover, when spirantol and green coffee bean hydrolyzate were used in combination, the effect was further enhanced.
[実施例4]アセスルファムK組成物
粗スピラントール2 10g、加工澱粉20g、デキストリン70gを150gの水に加えて乳化し、これを噴霧乾燥してスピラントール粉末を得た。この粉末0.5gをアセスルファムK100gに添加し、均一に混合してアセスルファムK混合粉末を得た。このアセスルファムK混合粉末を飲食品に添加すると、本発明の呈味改善剤無添加のものに比較して、アセスルファムK特有の苦味・エグ味が低減し、後味として持続する不快な甘味を抑制した。
[Example 4] Acesulfame K composition
Crude spirantol 2 (10 g), processed starch (20 g), and dextrin (70 g) were added to 150 g of water and emulsified, and this was spray-dried to obtain spirantol powder. 0.5 g of this powder was added to 100 g of acesulfame K and mixed uniformly to obtain acesulfame K mixed powder. When this acesulfame K mixed powder is added to foods and drinks, the bitterness / egg taste peculiar to acesulfame K is reduced and the unpleasant sweetness that lasts as an aftertaste is suppressed as compared with the additive-free taste improver of the present invention. .
[実施例5]アスパルテーム組成物
実施例4で得られたスピラントール粉末1.0gをアスパルテーム100gに添加し、均一に混合してアスパルテーム混合粉末を得た。このアスパルテーム混合粉末10gに水を加えて全量を100gとし、均一に加温溶解させた。この溶液にエタノール10gを加え、アスパルテーム混合水溶液を得た。このアスパルテーム混合水溶液を飲食品に添加すると、甘味改善剤無添加のものに比較して、アスパルテーム特有の後味として持続する不快な甘味を抑制した。
[Example 5] Aspartame composition 1.0 g of spirrantol powder obtained in Example 4 was added to 100 g of aspartame and mixed uniformly to obtain an aspartame mixed powder. Water was added to 10 g of this aspartame mixed powder to make a total amount of 100 g, and uniformly dissolved by heating. Ethanol 10g was added to this solution, and aspartame mixed aqueous solution was obtained. When this aspartame mixed aqueous solution was added to foods and drinks, unpleasant sweetness that persisted as an aspartame-specific aftertaste was suppressed as compared with those without the addition of a sweet taste improving agent.
本発明の呈味改善剤を、高甘味度甘味料を含有する飲食品に添加するか、あるいは本発明の呈味改善剤を含有する高甘味度甘味料組成物を飲食品に添加することにより、高甘味度甘味料特有の、後味として残る不快な甘味や苦味、エグ味を低減することができる。本発明の呈味改善剤は少量の添加で効果を奏するので、飲食品の味に影響することなく呈甘味度甘味料の不快な後味等を改善することができる。 By adding the taste improver of the present invention to a food or drink containing a high sweetness degree sweetener, or by adding a high sweetness sweetener composition containing the taste improver of the present invention to a food or drink It is possible to reduce unpleasant sweetness, bitterness, and savory taste that remain as aftertaste, which are peculiar to high-intensity sweeteners. Since the taste improving agent of the present invention is effective when added in a small amount, it can improve the unpleasant aftertaste of the sweetness degree sweetener without affecting the taste of food and drink.
Claims (7)
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