JP5922155B2 - Sweetener composition and method for improving sweetness of sweet substances - Google Patents
Sweetener composition and method for improving sweetness of sweet substances Download PDFInfo
- Publication number
- JP5922155B2 JP5922155B2 JP2013555253A JP2013555253A JP5922155B2 JP 5922155 B2 JP5922155 B2 JP 5922155B2 JP 2013555253 A JP2013555253 A JP 2013555253A JP 2013555253 A JP2013555253 A JP 2013555253A JP 5922155 B2 JP5922155 B2 JP 5922155B2
- Authority
- JP
- Japan
- Prior art keywords
- sweetness
- orotic acid
- sweet
- sweetener composition
- sweet substance
- 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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- 239000000126 substance Substances 0.000 title claims description 38
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Classifications
-
- 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
- A23L27/39—Addition of sweetness inhibitors
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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
- A23L27/30—Artificial sweetening agents
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Description
本発明は、甘味料組成物、甘味改善剤、甘味物質の甘味改善方法、および後甘味の抑制された飲食品に関する。 The present invention relates to a sweetener composition, a sweetness improving agent, a sweetness improving method for a sweet substance, and a food or drink with reduced post-sweetness.
甘味料には天然甘味料と合成甘味料がある。甘味の感じ方は甘味料によって様々であるが、中には、先に感じた甘味が後まで持続して残るものがある。この、いわゆる「後甘味」は、飲食物の風味を悪くする原因となる。 Sweeteners include natural sweeteners and synthetic sweeteners. There are various ways of feeling sweetness depending on the sweetener, but some of the sweetness that has been felt previously remains until later. This so-called “post-sweetness” causes the flavor of food and drink to deteriorate.
これまで、甘味料の呈味改善剤としてルチン（特許文献１参照）、ポリ−γ−グルタミン酸（特許文献２参照）、ビタミンC（特許文献３参照）、ヘスペリジン（特許文献４参照）等が報告されている。しかし、後甘味の抑制効果が弱いものや、酸味など飲食品に好ましくない風味を付与するものもある。 So far, rutin (refer to Patent Document 1), poly-γ-glutamic acid (refer to Patent Document 2), vitamin C (refer to Patent Document 3), hesperidin (refer to Patent Document 4) and the like have been reported as sweet taste improvers. Has been. However, there are those that have a weak post-sweetness-inhibiting effect and those that impart an unfavorable flavor to food and drink such as acidity.
本発明の課題は、後甘味が抑制され、すっきりとした甘味を付与できる甘味料組成物または甘味改善剤、および甘味物質の甘味を改善する方法を提供することにある。 An object of the present invention is to provide a sweetener composition or a sweet taste improving agent capable of imparting a refreshing sweetness with reduced post-sweetness, and a method for improving the sweetness of a sweet substance.
本発明は、以下（１）〜（６）の発明を包含する。 The present invention includes the following inventions (1) to (6).
（１）オロト酸もしくはオロト酸誘導体またはその塩、および甘味物質を含むことを特徴とする甘味料組成物。 (1) A sweetener composition comprising orotic acid or an orotic acid derivative or a salt thereof, and a sweetening substance.
（２）（１）に記載の甘味料組成物を添加してなる飲食品。 (2) A food or drink obtained by adding the sweetener composition according to (1).
（３）オロト酸もしくはオロト酸誘導体またはその塩を有効成分として含む甘味改善剤。 (3) A sweet taste improving agent comprising orotic acid or an orotic acid derivative or a salt thereof as an active ingredient.
（４）甘味改善が後甘味の抑制である、上記（３）の甘味改善剤。 (4) The sweet taste improving agent according to (3), wherein the sweet taste improvement is suppression of post-sweetness.
（５）甘味物質とオロト酸もしくはオロト酸誘導体またはその塩とを共存させることを特徴とする、甘味物質の甘味改善方法。 (5) A method for improving sweetness of a sweet substance, characterized by causing a sweet substance to coexist with orotic acid or an orotic acid derivative or a salt thereof.
（６）甘味改善が後甘味の抑制である、上記（５）の方法。 (6) The method according to (5) above, wherein the sweetness improvement is suppression of post-sweetness.
本願は、２０１２年１月２７日に出願された日本国特許出願２０１２−０１５４５４号の優先権を主張するものであり、該特許出願の明細書に記載される内容を包含する。 This application claims the priority of the Japan patent application 2012-015454 for which it applied on January 27, 2012, and includes the content described in the specification of this patent application.
本発明の甘味料組成物または甘味改善剤は、甘味物質により後味として持続する好ましくない甘味（後甘味）を抑制し、すっきりした甘味を付与することができるので、高甘味度甘味料を含む飲食品の甘味特性の改善に有効である。また、本発明に甘味料組成物に用いるオロト酸は安全性に優れるので、本発明の甘味料組成物を添加した飲食品は消費者が安心して摂取できる。 The sweetener composition or sweet taste improving agent of the present invention can suppress undesired sweetness (post-sweetness) sustained as a aftertaste by a sweetening substance and can impart a refreshing sweetness. It is effective in improving the sweetness characteristics of the product. In addition, since orotic acid used in the sweetener composition of the present invention is excellent in safety, the food and drink to which the sweetener composition of the present invention is added can be consumed safely by consumers.
本発明に用いるオロト酸（ウラシル−４−カルボン酸）としては、オロト酸のフリー体（遊離体）、オロト酸の水和物、オロト酸の誘導体、それらの薬理学的に許容される塩のいずれであってもよい。 Examples of orotic acid (uracil-4-carboxylic acid) used in the present invention include orotic acid free form (free form), orotic acid hydrate, orotic acid derivative, and pharmacologically acceptable salts thereof. Either may be sufficient.
オロト酸の誘導体としては、オロト酸の４位のカルボン酸にメチル、エチル、ブチル、プロピル、ペンチル、ヘキシル等の炭素数１〜６のアルキル基がエステル結合した４−エステル置換体；オロト酸の１ ，２ ，３ ，６位の水素の一つ以上がメチル、エチル、ブチル、プロピル、ペンチル、ヘキシル等の炭素数１〜６のアルキル基、またはメチル、エチル、ブチル、プロピル、ペンチル、ヘキシル等の炭素数１〜６のアルキル基を持つアルコキシ基に置換されたものがあげられる。 Examples of orotic acid derivatives include 4-ester substituted products in which an alkyl group having 1 to 6 carbon atoms such as methyl, ethyl, butyl, propyl, pentyl, and hexyl is ester-bonded to carboxylic acid at 4-position of orotic acid; One or more of hydrogens at 1, 2, 3, 6 positions are alkyl groups having 1 to 6 carbon atoms such as methyl, ethyl, butyl, propyl, pentyl, hexyl, or methyl, ethyl, butyl, propyl, pentyl, hexyl, etc. And those substituted with an alkoxy group having an alkyl group having 1 to 6 carbon atoms.
オロト酸またはオロト酸の誘導体の塩としては、これらのナトリウム塩、カリウム塩等のアルカリ金属塩；マグネシウム塩、カルシウム塩等のアルカリ土類金属塩、亜鉛塩等の重金属塩；アンモニウム、テトラメチルアンモニウム等のアンモニウム塩；モルホリン、ピペリジン等の付加した有機アミン付加塩等の薬理学的に許容される塩等があげられる。 Examples of salts of orotic acid or orotic acid derivatives include alkali metal salts such as sodium salts and potassium salts; alkaline earth metal salts such as magnesium salts and calcium salts; heavy metal salts such as zinc salts; ammonium and tetramethylammonium And pharmaceutically acceptable salts such as added organic amines such as morpholine and piperidine.
オロト酸もしくはオロト酸の誘導体またはその塩は、微生物由来のもの、化学合成により得られるもの、市販のもの、乳清等食品から抽出したもののいずれを用いてもよい。 As orotic acid or orotic acid derivatives or salts thereof, any of those derived from microorganisms, those obtained by chemical synthesis, commercially available products, and those extracted from foods such as whey may be used.
本発明に用いる甘味物質は、甘味を有する物質であればいずれの物質であってもよいが、例えばショ糖、果糖、ブドウ糖等の糖類、キシリトール、ソルビトール、マルチトール、エリスリトール、マンニトール等の糖アルコール類、アセスルファムカリウム、スクラロース、ネオテーム、サッカリン、アスパルテーム、ステビア、グリチルリチン等の高甘味度甘味料等があげられる。特に、アセスルファムカリウム、アスパルテーム等の先に感じた甘味が後まで持続して残るもの、すなわち後甘味を有するものが好ましくあげられる。これらの甘味物質は単独で用いてもよく、２種以上を組み合わせ用いてもよい。 The sweet substance used in the present invention may be any substance as long as it has a sweet taste. For example, sugars such as sucrose, fructose and glucose, sugar alcohols such as xylitol, sorbitol, maltitol, erythritol and mannitol. And high-intensity sweeteners such as acesulfame potassium, sucralose, neotame, saccharin, aspartame, stevia, glycyrrhizin and the like. In particular, preferred are those having the sweetness previously felt, such as acesulfame potassium, aspartame, etc., which remain afterwards, that is, those having post-sweetness. These sweet substances may be used alone or in combination of two or more.
オロト酸もしくはオロト酸誘導体またはその塩は、上記甘味物質の甘味を改善する、具体的には、上記甘味物質により後味として持続する好ましくない甘味（後甘味）を抑制し、すっきりした甘味を呈するように改善することができる。よって、オロト酸もしくはオロト酸誘導体またはその塩は、そのまま、または必要に応じて他の成分を配合して甘味物質の甘味改善剤として使用できるほか、上記甘味物質と共に配合し、甘味料組成物として使用してもよい。 Orotic acid or orotic acid derivative or salt thereof improves the sweetness of the sweet substance, specifically, suppresses undesired sweetness (post-sweetness) sustained as an aftertaste by the sweet substance, and exhibits a refreshing sweetness. Can be improved. Therefore, orotic acid or orotic acid derivative or a salt thereof can be used as a sweetness improving agent of a sweet substance as it is or by adding other ingredients as necessary, and can be used together with the above-mentioned sweet substance as a sweetener composition. May be used.
本発明の甘味料組成物におけるオロト酸もしくはオロト酸誘導体またはその塩と甘味物質との配合割合は、甘味物質の種類等により異なるため、適宜設定すればよいが、通常、甘味物質１００重量部に対し、フリー体（遊離体）のオロト酸として０．０１〜１０００重量部、好ましくは０．１〜１００重量部である。 The blending ratio of orotic acid or orotic acid derivative or salt thereof and the sweet substance in the sweetener composition of the present invention varies depending on the type of sweet substance and the like, and may be set as appropriate. On the other hand, the free form (free form) of orotic acid is 0.01 to 1000 parts by weight, preferably 0.1 to 100 parts by weight.
本発明の甘味料組成物には、オロト酸もしくはオロト酸の誘導体またはその塩の甘味改善効果が阻害されない限り、甘味改善剤に必要に応じて配合してよい成分と同様の成分（他の成分）を含有してもよい。他の成分としては、各種タンパク質、糖類、脂肪、微量元素、ビタミン類、有機酸等があげられる。また、食品において許容され、通常使用される添加剤、例えば、デキストリン、澱粉等の賦形剤のほか、着色料、香料、苦味料、増粘安定剤、ゲル化剤、安定剤、ガムベース、結合剤、希釈剤、乳化剤、分散剤、懸濁化剤、酸化防止剤、保存料、防腐剤、防かび剤、発色剤、漂白剤、光沢剤、酵素、調味料、香辛料抽出物等などを含有してもよい。 In the sweetener composition of the present invention, as long as the sweet taste improving effect of orotic acid or a derivative of orotic acid or a salt thereof is not hindered, the same components (other components as may be added to the sweet taste improving agent as necessary) ) May be contained. Examples of other components include various proteins, sugars, fats, trace elements, vitamins, and organic acids. In addition to additives commonly used in foods, such as excipients such as dextrin and starch, coloring agents, flavorings, bittering agents, thickening stabilizers, gelling agents, stabilizers, gum bases, binding Contains additives, diluents, emulsifiers, dispersants, suspending agents, antioxidants, preservatives, preservatives, fungicides, color formers, bleaching agents, brighteners, enzymes, seasonings, spice extracts, etc. May be.
本発明の甘味料組成物の形態に特に限定はなく、例えば、固形状、液状、半液体状、顆粒状、粒状、粉末状、カプセル状、クリーム状、ペースト状があげられる。本発明の甘味料組成物は、上記の各形態に応じて適宜選択した適当な賦形剤等の添加剤を用いて、公知の種々の方法にて調製すればよい。 The form of the sweetener composition of the present invention is not particularly limited, and examples thereof include solid, liquid, semi-liquid, granular, granular, powder, capsule, cream, and paste. The sweetener composition of the present invention may be prepared by various known methods using additives such as appropriate excipients appropriately selected according to each of the above forms.
本発明の甘味料組成物は、前記甘味物質、特には後甘味が残りやすい高甘味度甘味料が使用される飲食品に、該高甘味度甘味料の全部または一部を代替して添加して用いることができる。本発明の甘味料組成物の添加の対象となる飲食品としては、例えば、アルコール飲料、清涼飲料、炭酸飲料、栄養飲料、果実飲料、乳飲料などの飲料（これらの飲料の濃縮原液及び調整用粉末を含む)；クッキー、ケーキなどの洋菓子類、饅頭や羊羹などの和菓子類、キャンディー類、ガム類、チョコレート、ヨーグルト、プリン、ムース、ゼリーなどの冷菓や氷菓などの各種菓子類；飯類、麺類、パン類、およびパスタ類などの炭水化物含有食品、かまぼこ、ちくわ、ハンバーグ、ハム、ソーセージ等の水産・畜産加工食品； 加工乳、発酵乳、ヨーグルト、バター、チーズ等の乳製品； マーガリン、マヨネーズ、ショートニング、ホイップクリーム、ドレッシング等の油脂及び油脂加工食品； ソース、たれ等の調味料などを例示することができる。 The sweetener composition of the present invention may be used by replacing all or part of the high-intensity sweetener with the above-mentioned sweet substance, in particular, a food or drink in which a high-intensity sweetener that tends to remain after-sweetness is used. Can be used. Examples of the foods and drinks to which the sweetener composition of the present invention is added include beverages such as alcoholic beverages, soft drinks, carbonated beverages, nutritional beverages, fruit beverages, and dairy beverages (for concentrated concentrates and preparations of these beverages) (Including powder); Western confectionery such as cookies, cakes, Japanese confectionery such as buns and sheep candy, candy, gum, chocolate, yogurt, pudding, mousse, jelly and other confectionery such as frozen confectionery and ice confectionery; Carbohydrate-containing foods such as noodles, breads and pasta, fishery and livestock processed foods such as kamaboko, chikuwa, hamburger, ham and sausage; dairy products such as processed milk, fermented milk, yogurt, butter and cheese; margarine and mayonnaise , Fats such as shortening, whipped cream, dressing and processed foods; examples of seasonings such as sauces and sauces it can.
本発明の甘味料組成物の飲食品への添加は、飲食品（飲食品原料を含む）の製造前、製造・加工時、製造後（調理時や喫食時を含む）のいずれの時期であってもよい。添加は飲食品または原料に混合、溶解、噴霧等の任意に手段により行う。甘味料組成物の飲食品への添加量は、飲食品の種類、形態、目的とする甘味強度により異なるため、適宜設定する。 Addition of the sweetener composition of the present invention to foods and drinks is at any time before the production of foods and drinks (including raw materials for foods and drinks), at the time of production and processing, and after production (including when cooking and eating). May be. Addition is carried out by any means such as mixing, dissolution, spraying, etc. in food and drink or raw materials. The amount of the sweetener composition added to the food or drink varies depending on the type and form of the food and drink and the desired sweetness intensity, and is thus set as appropriate.
飲食品が甘味物質を含有している場合、本発明の甘味料組成物に代えて、本発明の甘味改善剤を添加してもよい。甘味改善剤の飲食品への添加量は、飲食品の種類、形態、含有する甘味物質の種類、量、目的とする甘味強度等により異なるため、適宜設定する。例えば、甘味物質としてスクラロースを含有する清涼飲料の場合は、甘味改善剤を飲食品100重量部に対して０．００１〜１０重量部、好ましくは０．０１〜１重量部添加すればよい。 When the food or drink contains a sweet substance, the sweet taste improving agent of the present invention may be added instead of the sweetener composition of the present invention. The amount of the sweet taste improving agent added to the food or drink varies depending on the type and form of the food and drink, the type and amount of the sweet substance to be contained, the target sweetness intensity, and the like, and is thus set appropriately. For example, in the case of a soft drink containing sucralose as a sweet substance, a sweet taste improving agent may be added in an amount of 0.001 to 10 parts by weight, preferably 0.01 to 1 part by weight with respect to 100 parts by weight of the food or drink.
本発明の甘味物質の甘味改善方法としては、甘味物質とオロト酸もしくはオロト酸誘導体またはその塩とを共存させることにより行う。甘味物質とオロト酸もしくはオロト酸の誘導体またはその塩とを共存させる方法としては、例えば、両者を単純に混合する方法、混合後さらに常法により顆粒または錠剤とする方法、ぶどう糖果糖液糖などの液糖に両者を添加し、混合してシロップとする方法等があげられる。簡便には、甘味物質と本発明の甘味改善剤とを混合する。 The sweet taste improving method for a sweet substance of the present invention is carried out by allowing a sweet substance and orotic acid or an orotic acid derivative or a salt thereof to coexist. Examples of the method for allowing a sweet substance to coexist with orotic acid or a derivative of orotic acid or a salt thereof include, for example, a method of simply mixing the two, a method of further granulating or tableting after mixing, a method such as glucose sugar fructose sugar Examples include a method of adding both to liquid sugar and mixing to make syrup. For convenience, the sweet substance and the sweet taste improving agent of the present invention are mixed.
甘味物質と共存させるオロト酸の量は甘味物質の種類等により異なるため、適宜設定すればよいが、通常、甘味物質１００重量部に対し、フリー体（遊離体）のオロト酸として０．０１〜１０００重量部、好ましくは０．１〜１００重量部である。 The amount of orotic acid that coexists with the sweet substance varies depending on the type of sweet substance and the like, and may be set as appropriate. Usually, the free form (free form) of orotic acid is 0.01 to 100 parts by weight of the sweet substance. 1000 parts by weight, preferably 0.1 to 100 parts by weight.
以下、実施例によって本発明を更に具体的に説明するが、これらの実施例は本発明を限定するものでない。なお、下記実施例において「％」は「重量％」を意味する。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention. In the following examples, “%” means “% by weight”.
（実施例１）
下記表１に示す組成を有する水溶液を調製した。各水溶液は、オロト酸、クエン酸およびリン酸から選ばれる物質、ならびに果糖ぶどう糖液糖、グラニュー糖、アセスルファムカリウムおよびスクラロースから選ばれる甘味物質を含有する。便宜上、甘味物質として果糖ぶどう糖液糖を用いたものを試験区1とし、グラニュー糖を用いたものを試験区２とし、アセスルファムカリウムを用いたものを試験区３とし、スクラロースを用いたものを試験区４とした。Example 1
An aqueous solution having the composition shown in Table 1 below was prepared. Each aqueous solution contains a substance selected from orotic acid, citric acid and phosphoric acid, and a sweet substance selected from fructose glucose liquid sugar, granulated sugar, acesulfame potassium and sucralose. For convenience, the one using fructose-glucose liquid sugar as a sweet substance is designated as test group 1, the one using granulated sugar as test group 2, the one using acesulfame potassium as test group 3, and a test using sucralose. It was set as ward 4.
各水溶液の後甘味について、訓練されたパネル4名により官能評価を行った。 The sensory evaluation of the post-sweetness of each aqueous solution was performed by four trained panels.
評価基準を以下に示す。なお、各評価において、試験区１〜４のいずれも、クエン酸を用いた水溶液の後甘味の評点を２点とした。 The evaluation criteria are shown below. In each evaluation, in each of the test groups 1 to 4, the post-sweetness score of the aqueous solution using citric acid was two.
強い後甘味を感じる ：３点
やや強い後甘味を感じる：２点
弱い後甘味を感じる ：１点
後甘味を感じない ：０点
各水溶液について、４名の評点の平均値を「後甘味スコア」として表１に合わせて示す。
表１に示すとおり、いずれの甘味物質に対しても、オロト酸は優れた後甘味の抑制効果を示した。また、オロト酸を用いて得られた水溶液（水溶液１、４、７および１０）の甘味はいずれも他の水溶液と比較してすっきりしたものであった。 As shown in Table 1, for any sweet substance, orotic acid showed an excellent post-sweetening inhibitory effect. In addition, the sweetness of the aqueous solutions (aqueous solutions 1, 4, 7, and 10) obtained using orotic acid was clearer than other aqueous solutions.
（実施例２）
下記表２に示す組成を有する水溶液を調製した。各水溶液は、オロト酸およびビタミンＣ（アスコルビン酸）から選ばれる物質、ならびにグラニュー糖およびスクラロースから選ばれる甘味物質を含有する。(Example 2)
An aqueous solution having the composition shown in Table 2 below was prepared. Each aqueous solution contains a substance selected from orotic acid and vitamin C (ascorbic acid), and a sweet substance selected from granulated sugar and sucralose.
便宜上、甘味物質としてグラニュー糖を用いたものを試験区５とし、スクラロースを用いたものを試験区６とした。 For convenience, the sample using granulated sugar as a sweet substance was designated as test group 5, and the sample using sucralose was designated as test group 6.
ビタミンＣを用いて得られた水溶液の後甘味の評点を２点とする以外は、実施例１記載の評価方法に準じて、各水溶液の後甘味の官能評価を行った。 A sensory evaluation of the post-sweetness of each aqueous solution was performed according to the evaluation method described in Example 1, except that the post-sweetness score of the aqueous solution obtained using vitamin C was set to 2.
各水溶液について、４名の評点の平均値を「後甘味スコア」として表２に合わせて示す。
表２に示すとおり、清涼飲料等に酸化防止剤等の目的で多用され、かつ後甘味の改善効果を有するとされる（特開昭58-141760参照）ビタミンＣとの比較においても、オロト酸は優れた後甘味の抑制効果を示した。また、ビタミンＣを用いて得られた水溶液と比較してすっきりした甘味を有していた。 As shown in Table 2, orotic acid is also frequently used in soft drinks for the purpose of antioxidants and the like and has an effect of improving post-sweetness (see JP 58-141760). Showed an excellent after-sweetness inhibiting effect. Moreover, it had a refreshing sweetness compared with the aqueous solution obtained using vitamin C.
高甘味度甘味料などの甘味物質を含む飲食品の製造・加工分野において利用できる。 It can be used in the field of manufacturing and processing foods and drinks containing sweet substances such as high-intensity sweeteners.
本明細書で引用した全ての刊行物、特許及び特許出願をそのまま参考として本明細書に組み入れるものとする。 All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.
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