JP5911549B1 - Taste improving agent for high-intensity sweeteners using salamander extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste improving agent for a high sweetness sweetener that effectively suppresses an unpleasant aftertaste and taste peculiar to a high sweetness sweetener with a very small addition amount. SOLUTION: This is a taste improving agent for high-intensity sweeteners containing as an active ingredient an extract obtained by extracting a salamander with a supercritical fluid. [Selection figure] None

Description

  The present invention relates to a taste improving agent for high-intensity sweeteners. Specifically, the present invention relates to a taste improver that improves the unpleasant aftertaste of a high-intensity sweetener, that is, reduces the remaining after-unpleasant sweetness.

Due to the recent increase in health orientation and interest in dieting, foods and oral hygiene products using low-calorie high-intensity sweeteners such as aspartame, stevia, acesulfame K, sucralose and neotame are increasing.
Such a high-intensity sweetener has an excellent performance of having a sweetness several tens to several thousand times that of sucrose, but gives an unpleasant bitter taste, a delicious taste and an astringent taste when eating and drinking. Since it lasts for a long time, the taste is poor, and as a result, the taste quality is inferior to that of sucrose, which gives consumers an unpleasant sweet taste.
Therefore, when a high-intensity sweetener useful as a low calorie is widely applied to various foods and drinks, the improvement of such taste is the biggest issue.
In particular, after-sweetness and long-lasting sweetness is difficult to solve than bitterness and egg taste, and various techniques have been proposed as exemplified below. It did not bring about a sufficient improvement effect.

In order to eliminate the difficulty of remaining sweetness of high-intensity sweeteners, a method using an organic acid such as gluconic acid or malic acid or a salt thereof (Patent Document 1), a high-intensity sweetener and rutin, hesperidin, etc. Method of combining natural products (Patent Documents 2 and 3), Method of using saccharides such as galactomannan degradation products and beet oligosaccharides to improve the quality of high-intensity sweeteners (Patent Documents 4 and 5), bagasse extraction from sugarcane Or plant-derived extracts such as enzyme-treated ginkgo biloba extract (Patent Documents 6 and 7), a method using quinic acid as a sweetness improving agent (Patent Document 8), solvent extraction Various methods such as a taste improving agent (Patent Document 9) combining a sensory stimulant such as a salamander extract and three components of quinic acid and vanilla polyphenol have been proposed.
However, in such an existing method, in order to reduce the unpleasant aftertaste of the high-intensity sweetener, it is necessary to add a large amount of an improving agent, and as a result, the taste and aroma caused by the improving agent are rather reduced. The original flavor of food and drink was impaired, and another additive was required to prevent it.
However, in view of the recent trend of food safety, it is not preferable for general consumers to easily increase the amount and number of food additives.

JP 2003-210147 A Japanese Patent Laid-Open No. 10-146165 JP-A-8-256725 Japanese Patent Laid-Open No. 9-19268 JP 2000-197462 A JP 2000-217540 A JP 2003-180288 A JP 2001-321115 A JP 2012-175930 A

  The present invention has been made in view of the above circumstances, without changing the original flavor of food and drink or oral hygiene products, the unpleasant aftertaste and taste peculiar to high-intensity sweeteners, with a single additive, It is an object of the present invention to provide a taste improving agent for high-intensity sweeteners that can be effectively suppressed with a very small amount of addition.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that an extract obtained by extracting salamander with a supercritical fluid has a small amount of unpleasant aftertaste and taste of high-intensity sweeteners. Thus, the present invention has been completed.

That is, the gist of the present invention is as follows.
(1) A taste improver for a high-intensity sweetener comprising an extract obtained by extracting salamander with a supercritical fluid as an active ingredient.
(2) The supercritical fluid is supercritical carbon dioxide in the region of pressure 7.4-60 MPa and temperature 20-100 ° C., and the amount of supercritical fluid used is 1-20 times the volume of salamander, extraction Said taste improving agent whose time is 1 to 6 hours.
(3) The taste improver described above, wherein an aqueous ethanol solution having a concentration of 5 to 99.5 (w / w)% coexists in a volume of 0.05 to 2 times that of a salamander during supercritical fluid extraction.
(4) The taste improver according to the above, wherein the salamander is dried fruit of salamander.
(5) The said taste improving agent whose high sweetness degree sweetener is aspartame, stevia, sucralose, acesulfame K, or neotame.
(6) A fragrance composition for improving the taste of a high-intensity sweetener comprising an extract obtained by extracting salamander with a supercritical fluid.
(7) The fragrance composition as described above, wherein 0.0005 to 10 parts by mass of a supercritical fluid extract of salam is included with respect to 100 parts by mass of the fragrance composition.

(8) A method for improving the taste of high-intensity sweeteners, wherein 0.001 to 10 parts by mass of a supercritical fluid extract of salamander is added to 100 parts by mass of high-intensity sweeteners.
(9) The method for improving taste according to the above, wherein the taste improvement is to reduce the remaining after unpleasant sweetness after eating or drinking a high-intensity sweetener.
(10) A high-intensity sweetener-containing composition comprising a high-intensity sweetener and the taste improver.
(11) A high-intensity sweetener-containing composition comprising a high-intensity sweetener and the above-described flavor composition. (12) The high-intensity sweetener-containing composition described above, wherein the high-intensity sweetener is one or more selected from the group consisting of aspartame, stevia, sucralose, acesulfame K and neotame.
(13) Food / beverage products or oral hygiene products containing the taste improver, the fragrance composition, or the high-sweetness sweetener-containing composition.

The taste improving agent for high-intensity sweeteners of the present invention can effectively suppress unpleasant aftertaste and taste unique to high-intensity sweeteners with a very small addition amount. Does not change the original flavor of food or drink products or oral hygiene products.
Therefore, the range of application is expanded, which has a great significance in that the application range of high-intensity sweeteners, which has been limited in the range of application in terms of taste, has been expanded.
In addition, the taste improver of the present invention is based on a salamander that has been used for food since ancient times, and is a supercritical fluid in which no extraction solvent remains (particularly carbon dioxide is tasteless, odorless, harmless). Excellent safety.

[1] Taste improving agent (1) Raw material for taste improving agent As described above, the taste improving agent according to the present invention contains an extract of a salmon supercritical fluid as an active ingredient for improving taste. .
Salamander (Japanese pepper; scientific name Zanthoxylum piperitum) is a deciduous shrub belonging to the genus Salamander and has several varieties. There is no particular limitation on the variety of salamanders used in the present invention.
Salamander shoots and leaves are used in Japanese cuisine and spices, and dried fruits are used as spicy spices and herbal medicines (healthy stomach and anthelmintic). In the present invention, any portion of the plant body of the salamander can be used as a raw material, but in particular, dried fruit is preferable in terms of excellent extraction efficiency.

(2) Production method, dosage form, etc. of taste improver The taste improver of the present invention can be obtained by extracting salamander using a supercritical fluid.
Extraction with a supercritical fluid means extraction with a gas in a liquid state under pressure, a fluid in a subcritical or supercritical state, but as a preferred form, extraction with liquid carbon dioxide, subcritical or supercritical Extraction with carbon dioxide in the state can be mentioned, and extraction with supercritical carbon dioxide is particularly preferred.

More specifically, the supercritical fluid preferably has a pressure of 7.4 to 60 MPa, particularly preferably 8 to 20.5 MPa, and a supercritical temperature in the range of 20 to 100 ° C., particularly preferably 30 to 80 ° C. State carbon dioxide.
Moreover, the usage-amount of a supercritical fluid has a 1-20 times capacity | capacitance, especially 1-15 times the capacity | capacitance of a salamander plant body, especially the dried salamander's fruit. The extraction time is preferably 1 to 6 hours, particularly preferably 1.5 to 3 hours.
Furthermore, in order to increase the extraction efficiency, it is preferable that an entrainer (cosolvent) coexists in the supercritical fluid extraction. As such an entrainer, an ethanol aqueous solution is preferable from the viewpoint that it can be used for food. The ethanol concentration is 5 to 99.5 (w / w)%, preferably 30 to 70 (w / w)%. Further, the amount of the entrainer used is 0.05 to 2 times, preferably 0.5 to 1.5 times the amount of the raw salamander plant body, especially the dried salamander.

After extraction, it is possible to use the extracted stock solution obtained by solid-liquid separation of the crude extract as it is as a taste improver, but it is also possible to remove impurities by further purification such as filtration if necessary. it can.
In addition, when it is desired to reduce the component concentration of the supercritical fluid salamander extract of the present invention, the extraction stock solution may be diluted with a solvent. Examples of the solvent in this case include ethanol, glycerin, propylene glycol, triacetin, medium chain fatty acid triglyceride, benzyl alcohol and the like.

The above-described taste improving agent in liquid form in which the salamander extract is present alone is an example of a preferred form of the present invention, but is not limited thereto, and does not depart from the spirit of the present invention. It can be carried out with various modifications such as adding an additional component or combining it with other active ingredients.
For example, it is exemplified that a fragrance composition is combined with various known natural fragrances and synthetic fragrances.
Moreover, it can also be used as a composition combined with antioxidants (vitamin C, vitamin E, etc.), saccharides, sweeteners, cooling agents, emulsion thickening stabilizers, and pH adjusters.
Furthermore, the present taste improving agent can be used as a solid agent after treatment with a dosage form other than a liquid, for example, freeze drying or heat drying. Furthermore, an excipient (such as dextrin) can be added to form a powder, granules, or a tablet by spray drying, and various dosage forms can be employed depending on the application.

  Examples of the fragrance component to be combined in the case of a fragrance composition include acetophenone, benzaldehyde, phenylacetaldehyde, cinnamaldehyde, anisaldehyde, ionone, isoamyl isovalerate, ethyl isovalerate, ethyl acetoacetate, ethyl levulinate, pyruvate Ethyl, indole, nonalactone, decalactone, undecalactone, dodecalactone, ethyl vanillin, maltol, ethyl maltol, furaneol, sotron, pinene, limonene, myrcene, terpinolene, linalool, geraniol, citronellol, menthol, cineol, mentfuran, limonene oxide , Pinene oxide, linalool oxide, citral, menthone, carvone, pregon, piperitone, linalyl acetate, menth acetate Perfume chemicals such as terpinyl acetate; Fruit-based essential oils such as citrus; Recovered flavors such as apple, pineapple and grape; Milk-based flavors such as milk, butter, cheese and yogurt; Anise, fennel, allspice, chamomile, peppermint tail, Cardamom, daylily, cumin, clove, caraway, coriander, savory, salvia, perilla, cinnamon, ginger, celery, spearmint, thyme, tarragon, dill, sagebrush, carrot, basil, hyssop, lavender, lemongrass, rosemary, laurel Examples include spice essential oils or extracts.

As a compounding quantity of the salamander supercritical fluid extract in the fragrance composition containing the fragrance component, the mass of the salamander supercritical fluid extract is 0.0005 to 10 parts by mass with respect to 100 parts by mass of the fragrance composition. The amount is preferably 0.001 to 4 parts by mass, and most preferably 0.003 to 3.0 parts by mass (30 to 30,000 ppm in the fragrance composition).
It is also an advantage of the present invention that the perfume composition contains only a slight amount of salamander supercritical fluid extract and therefore does not adversely affect the aroma of the perfume ingredients in the perfume composition.

  Examples of the emulsion thickening stabilizer that can be used in preparing the taste improver composition include agar, alginic acid, carrageenan, guar gum, pectin, xanthan gum, and gellan gum. Examples of the pH adjuster include hydrochloric acid, sodium hydroxide, citric acid, sodium citrate, malic acid, sodium malate, lactic acid, sodium lactate, tartaric acid, and sodium tartrate.

[2] High-intensity sweetener The high-intensity sweetener targeted by the taste improver of the present invention is derived from a natural product having a high sweetness several hundred to several thousand times that of sucrose, or a synthetic sweetener. Stevia, licorice extract, thaumatin, glycyrrhizin, disodium glycyrrhizinate, ammonium glycyrrhizinate, saccharin, sodium saccharine, aspartame, acesulfame K, sucralose, Alitame Neotame etc. can be illustrated.
The taste-improving agent of the present invention can be used without being limited to the kind of high-intensity sweetener, but it is a natural sweetness that is particularly useful for improving the taste of aspartame, stevia, sucralose, acesulfame K, neotame. Is preferable in that it can be expressed.

The taste-improving agent of the present invention is a high-intensity sweetener-containing composition in which an unpleasant aftertaste and taste unique to a high-intensity sweetener are effectively suppressed by adding a small amount to the high-intensity sweetener. Can serve as.
When a high-sweetness sweetener-containing composition is used, in addition to the high-sweetness sweetener and the taste improver of the present invention, various commonly used dispersants and excipients such as various sugars, organic acids, starches, and dextrins Etc. can be included as appropriate.
When the taste improver of the present invention is added to a high-intensity sweetener, 100 to 10 parts by mass of the high-intensity sweetener is usually 0.001 to 10 parts by mass of a salmon supercritical extract. 005 to 5 parts by mass is preferable, and more desirably 0.023 to 2.3 parts by mass.

In addition, the taste improver of the present invention is effective for an unpleasant aftertaste and taste unique to high-intensity sweeteners by adding a small amount to foods and beverages and oral hygiene products containing high-intensity sweeteners. And can improve the taste of food and drink products and oral hygiene products.
The food or drink or oral hygiene product to which the taste improving agent of the present invention can be added is not particularly limited. Examples of the food and drink include beverages such as coffee, tea, sports drinks, and dairy drinks; confectionery such as candy, tablet confectionery, and chewing gum; frozen confectionery such as jelly and chilled dessert; and dairy products such as yogurt; Pet foods such as pet food are also included in the food and drink.
Examples of oral hygiene products include toothpaste, mouthwash, mouth freshener, and sheet-like film.
In addition, when the taste improver of the present invention is added to a food or drink or oral hygiene product containing a high-intensity sweetener, it varies depending on the type or dosage form of the food or drink or oral hygiene product. As a taste improving component content in goods and oral hygiene products, 0.0001-5 mass% is normal, and 0.001-2 mass% is preferable.

EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited at all by these.
[Production Example 1] (Extract from salamander with water)
After adding 250 g of water to 50 g of dried dried salam and extracting at room temperature for 1 hour, the extract was subjected to solid-liquid separation to obtain 175 g (Brix 2.0) of the extract.

[Production Example 2] (Extract of salamander with supercritical carbon dioxide)
180g of 50% (w / w)% ethanol was added to 180g of dried salamander, and after stirring and mixing, it was immediately charged into the extraction tank, and supercritical carbon dioxide at a pressure of 10MPa and a temperature of 40 ° C was continuously supplied for 2.5 hours. And extracted.
The supercritical carbon dioxide was used in a volume 7.1 times that of the dried raw salamander.
The extract-containing supercritical carbon dioxide flowing out from the extraction tank was transferred to a separation tank maintained at a pressure of 4 MPa and a temperature of 25 ° C., and the extract was separated from the carbon dioxide to obtain 74 g of an extract.
The obtained extract was allowed to stand at −5 ° C. overnight, followed by diatomaceous earth filtration to obtain a taste improver of the present invention.
The obtained taste improving agent of the present invention was a solution with few floral notes peculiar to salamanders.

[Analysis Example 1]
A 0.2 g portion of each of the salamander water extract and the salamander supercritical carbon dioxide extract was precisely weighed into a gas chromatography (GC) vial, and the internal standard substance (2-octanol; 0.405 w / v%) was added there. Of ethanol solution) was added, and GC-MS analysis was performed under the following conditions to quantify the contents of typical aroma components and sun shoals showing floral notes.
It is desired that the taste improving agent for improving the unpleasant aftertaste of the high-intensity sweetener does not have a characteristic aroma in the improving agent itself and has many components such as sun shawl that affects the taste.
Therefore, citronellal, citronellyl acetate, and geranyl acetate contributing to floral notes peculiar to salamander were measured as specific aromas.
In addition, sun shawl and hydroxy sun shawl were measured as components affecting the taste.

<Analysis conditions>
GC-MS:
Instrument Agilent 7890B & 5977A
Injection Vol 1.0μL
Carrier gas He (1.0mL / min)
Inlet 250 ℃, Split ratio 30: 1
Column DB-1 (0.25mm id x 30m x film thickness 0.25μm)
Oven temp 80 ℃ -260 ℃, 3 ℃ / min.

  From the above analysis results, when extracting salam with supercritical carbon dioxide, the amount of aroma components in floral notes is less than that of water-based extracts that have been used in the past, and components that make you feel the taste of sansholes, etc. It was found that a lot was extracted.

[Sugarless chewing gum]
Mixing 25 parts by weight of gum base, 38.7-39.0 parts by weight of xylitol, 18.7 parts by weight of maltitol, 15 parts by weight of reduced palatinose, 1.2 parts by weight of aspartame, 0.1 parts by weight of acesulfame K, mint flavor 1 A mass part and each raw material were added, and it knead | mixed uniformly with the roller. Then, in accordance with a conventional method, it pressure-molded and prepared the plate-shaped sugar-less chewing gum.

To sugarless chewing gum prepared according to the formulation in Table 2, quinic acid (manufactured by Nacalai Tesque Co., Ltd.), salamander extract (Manufacturing Example 1), and salamander supercritical carbon dioxide extract (Manufacturing Example 2) were added. 7 samples of Examples 1 to 4 and Comparative Examples 1 to 3 were prepared.
Of the seven types of samples, the additive for the salamander extract and the additive for the supercritical carbon dioxide extract are presented as floral note aroma components (citronellal, citronellyl acetate, geranyl acetate) according to Analysis Example 1. Quantitative analysis of the content of components affecting the taste (sansholes and hydroxysansholes) was performed. The results are shown in Table 2.

The sensory evaluation regarding a taste improvement effect was performed about 10 types of said samples by the panel of 10 persons.
The sensory evaluation was performed after the unpleasant sweetness of the comparative examples and examples using the following evaluation criteria, and each item relating to palatability was evaluated by a score, and the evaluation score of each panel was averaged. The results are shown in Table 3.

<Evaluation criteria>
(Remaining after unpleasant sweetness)
Very strong: 5 points Strong: 4 points Medium: 3 points Weak: 2 points Very weak: 1 point (preference)
Very high: 5 points High: 4 points Medium: 3 points Low: 2 points Very low: 1 point

  What added the salmon supercritical carbon dioxide extract had a weak rest after unpleasant sweetness and high palatability compared with the addition of quinic acid.

[Sugarless candy]
The sugarless candy of Table 4 was prepared.
Put 400 parts by weight of reduced maltose starch syrup, 30 parts by weight of water, 0.15 part by weight of acesulfame K, 0.05 part by weight of sucralose, and gradually heat until completely dissolved until it reaches 155 ° C. by a conventional method. Boiled.
Comparative Example 4 is 0.3 parts by weight of lemon flavor, Comparative Example 5 is 0.3 parts by weight of lemon flavor, and 0.1 parts by weight of the extract of salmon water (Production Example 1). To 0.3 parts by mass of lemon flavor, 0.001 part by mass of a sunflower supercritical carbon dioxide extract (Production Example 2) was added and mixed, and then a candy was formed by depositing.

Sensory evaluation was performed by the panel of 10 persons according to the same evaluation criteria as in the case of sugarless chewing gum. The results of sensory evaluation are shown in Table 5.

The sugar-free candy of Example 5 to which the salmon supercritical carbon dioxide extract was added had a weak rest after unpleasant sweetness and high palatability.
On the other hand, the sugarless candy of Comparative Examples 4 and 5 to which the salmon supercritical carbon dioxide extract was not added had a strong remaining after unpleasant sweetness and low palatability.

  The taste improver of the present invention is a taste improver that can effectively suppress unpleasant aftertaste and taste peculiar to high-intensity sweeteners without changing the original flavor of food or drink products or oral hygiene products. As widely available.

Claims (27)

A taste-improving agent for high-intensity sweeteners, comprising as an active ingredient an extract obtained by extracting salamander with a supercritical fluid under the following conditions .
(A) The supercritical fluid is supercritical carbon dioxide in a region where the pressure is 7.4 to 60 MPa and the temperature is 20 to 100 ° C.
(B) The amount of supercritical fluid used is 1 to 20 times that of the salamander.
(C) Extraction time is 1 to 6 hours. The taste improving agent according to claim 1, wherein the extraction conditions are as follows.
(A) The supercritical fluid is supercritical carbon dioxide in the region of a pressure of 8 to 20.5 MPa and a temperature of 30 to 80 ° C.
(B) The amount of supercritical fluid used is 1 to 15 times the capacity of the salamander.
(C) The extraction time is 1.5 to 3 hours.   The taste improving agent according to claim 1 or 2, wherein an ethanol aqueous solution having a concentration of 5 to 99.5 (w / w)% is allowed to coexist in a volume of 0.05 to 2 times that of the salamander during supercritical fluid extraction.   The taste improving agent according to any one of claims 1 to 3, wherein the salamander is dried fruit of salamander.   The taste improving agent according to any one of claims 1 to 4, wherein the high-intensity sweetener is aspartame, stevia, sucralose, acesulfame K, or neotame. A fragrance composition for improving the taste of a high-intensity sweetener comprising an extract obtained by extracting a salamander with a supercritical fluid under the following conditions .
(A) The supercritical fluid is supercritical carbon dioxide in a region where the pressure is 7.4 to 60 MPa and the temperature is 20 to 100 ° C.
(B) The amount of supercritical fluid used is 1 to 20 times that of the salamander.
(C) Extraction time is 1 to 6 hours. The fragrance | flavor composition of Claim 6 containing 30-30,000 ppm of a supercritical fluid extract of a salamander. A method for improving the taste of a high-intensity sweetener, comprising adding 0.023 to 2.3 parts by mass of a supercritical fluid extract under the following conditions of a salamander to 100 parts by mass of a high-intensity sweetener.
(A) The supercritical fluid is supercritical carbon dioxide in a region where the pressure is 7.4 to 60 MPa and the temperature is 20 to 100 ° C.
(B) The amount of supercritical fluid used is 1 to 20 times that of the salamander.
(C) Extraction time is 1 to 6 hours.   The method according to claim 8, wherein the taste improvement is a reduction in an aftertaste of unpleasant sweetness after eating or drinking a high intensity sweetener.   A high-intensity sweetener-containing composition comprising a high-intensity sweetener and the taste improving agent according to any one of claims 1 to 5.   A high-intensity sweetener-containing composition comprising a high-intensity sweetener and the flavor composition according to claim 6 or 7.   The high-intensity sweetener-containing composition according to claim 10 or 11, wherein the high-intensity sweetener is one or more selected from the group consisting of aspartame, stevia, sucralose, acesulfame K and neotame.   The taste improving agent according to any one of claims 1 to 4, the fragrance composition according to any one of claims 6 to 7, or the high sweetness according to any one of claims 10 to 12. Food / beverage products or oral hygiene products containing a sweetener-containing composition. A taste-improving agent for high-intensity sweeteners in confectionery, comprising as an active ingredient an extract obtained by extracting salamander with a supercritical fluid under the following conditions.
(A) The supercritical fluid is supercritical carbon dioxide in a region where the pressure is 7.4 to 60 MPa and the temperature is 20 to 100 ° C.
(B) The amount of supercritical fluid used is 1 to 20 times that of the salamander.
(C) Extraction time is 1 to 6 hours. The taste improving agent according to claim 14, wherein the extraction conditions are as follows.
(A) The supercritical fluid is supercritical carbon dioxide in the region of a pressure of 8 to 20.5 MPa and a temperature of 30 to 80 ° C.
(B) The amount of supercritical fluid used is 1 to 15 times the capacity of the salamander.
(C) The extraction time is 1.5 to 3 hours. The taste improver according to claim 14 or 15, wherein an ethanol aqueous solution having a concentration of 5 to 99.5 (w / w)% is allowed to coexist in a volume of 0.05 to 2 times that of a salamander during supercritical fluid extraction. The taste improving agent according to any one of claims 14 to 16, wherein the salamander is dried fruit of salamander. The taste improving agent according to any one of claims 14 to 17, wherein the high-intensity sweetener is aspartame, stevia, sucralose, acesulfame K, or neotame. A fragrance composition for confectionery, comprising an extract obtained by extracting a salmon with a supercritical fluid under the following conditions, for improving the taste of a high sweetness sweetener in a confectionery: Composition.
(A) The supercritical fluid is supercritical carbon dioxide in a region where the pressure is 7.4 to 60 MPa and the temperature is 20 to 100 ° C.
(B) The amount of supercritical fluid used is 1 to 20 times that of the salamander.
(C) Extraction time is 1 to 6 hours. The fragrance composition for confectionery according to claim 19, comprising 30 to 30,000 ppm of a supercritical fluid extract of salamander. A method for improving the taste of a confectionery containing a high-intensity sweetener, comprising adding 0.023 to 2.3 parts by mass of a supercritical fluid extract under the following conditions for salmon to 100 parts by mass of a high-intensity sweetener: .
(A) The supercritical fluid is supercritical carbon dioxide in a region where the pressure is 7.4 to 60 MPa and the temperature is 20 to 100 ° C.
(B) The amount of supercritical fluid used is 1 to 20 times that of the salamander.
(C) Extraction time is 1 to 6 hours. The method according to claim 21, wherein the taste improvement is a reduction in unsavory aftertaste after eating or drinking a high intensity sweetener. A high-intensity sweetener-containing composition comprising a high-intensity sweetener and the taste improving agent according to any one of claims 14 to 18. A high-sweetness sweetener-containing composition comprising a high-sweetness sweetener and the fragrance composition according to claim 19 or 20.   The high-intensity sweetener-containing composition according to claim 23 or 24, wherein the high-intensity sweetener is one or more selected from the group consisting of aspartame, stevia, sucralose, acesulfame K, and neotame. The taste improving agent according to any one of claims 14 to 18, the fragrance composition according to any one of claims 19 to 20, or the high sweetness according to any one of claims 23 to 25. Confectionery containing a sweetener-containing composition. The confectionery is a candy, a tablet confectionery, or a chewing gum. The taste improver according to any one of claims 14 to 18, the fragrance composition according to any one of claims 19 to 20, or the claim 26. A confectionery containing a high-sweetness sweetener-containing composition.