JP6498455B2 - Taste quality improving agent and taste quality improving method for high intensity sweetener - Google Patents

Description

The present invention relates to a taste improver for high-intensity sweeteners and a method for improving taste.
More specifically, the present invention relates to a taste improver for high-intensity sweeteners containing advantame as an active ingredient, and a method for improving the taste of high-intensity sweeteners in which advantame coexists in a high-intensity sweetener.

Conventionally, sugar (sucrose) as a sweetener used in oral compositions such as foods and drinks, pharmaceuticals, etc. has good sweetness and body feeling (richness), and has excellent properties such as moisturizing and viscosity imparting. Therefore, it is widely used.
However, although sucrose has a good sweetness and body feeling, it causes obesity and caries, and has become increasingly withdrawn from recent health and low calorie orientations.
In particular, preference products such as beverages and confectionery have been reduced in calories, and there is a demand for sweeteners having good quality sweetness equivalent to sucrose and capable of reducing calories.

As sweeteners that can replace such sucrose, there are so-called high-sweetness sweeteners. Since these sweeteners have a higher sweetness than sucrose, they are used as low-calorie sweeteners that can give sweetness with a small amount of use. It also has the characteristics of
However, there are few high-quality sweeteners that have the same high-quality sweetness and body feeling (richness) as sucrose, and have unique bitterness, astringency, miscellaneous taste, etc. There are many disadvantages such as delayed start-up, sweetness lagging behind, lack of sweetness (body feeling), thin and thin sweetness.
Among them, sucralose is a high-intensity sweetener having a sweetness similar to sugar and having few of these drawbacks. Sucralose is not only excellent in sweetness, but also stable during food sterilization processes such as retort sterilization and UHT sterilization, and is extremely excellent in storage stability during long-term storage and thermal insulation sales such as canned coffee. Therefore, it is one of the best sweeteners for sweetening processed foods and is widely used.
However, the sucralose taste also has a sweet aftertaste, has a slight bitter taste, and lacks a body feeling (brightness).

Various proposals have been made as methods for improving the taste quality of high-intensity sweeteners such as sucralose.
For example, in Patent Document 1, pyrrolidine or piperidine, which is used as a fragrance, is added to a high-intensity sweetener such as sucralose to improve the aftertaste of sweetness of the high-intensity sweetener, and bitterness or astringency A method of reducing body weight and enhancing body feeling (brightness) is disclosed.
In addition, cello-oligosaccharides (Patent Document 2), malt extract (Patent Document 3) are methods for improving the aftertaste of sweetness of high-intensity sweeteners such as sucralose, reducing bitterness, etc., and further imparting a body feeling. Further, a method using a dextrin derived from potato and having a DE of 2 or more and less than 5 (Patent Document 4), an ammonium salt, a magnesium salt or a potassium salt of glutamic acid has also been proposed (Patent Document 5).

On the other hand, N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester (hereinafter referred to as “Advantame”) In Table 1 of Patent Document 6, which is indicated by Compound No. 1 and has the same high-intensity sweetener as sucralose and the like, and has a sweetness about 50 times that of sucralose and 30,000 times that of sucrose. It is what you have.
Patent Document 7 describes a high-intensity sweetener composition in which the sweetness of the derivative containing an aspartyl dipeptide ester derivative such as Advantame and another high-intensity sweetener is improved. The use of other high-intensity sweeteners such as aspartame and sucralose is described in order to improve the taste and improve the taste by reducing the aftertaste.
However, none of these patent documents describe or suggest that the taste quality of high-intensity sweeteners such as sucralose can be improved by allowing advantame to coexist with high-intensity sweeteners.

JP2013-74826A JP 2002-223721 A JP 2010-246474 A JP 2012-130336 A JP 2013-31435 A Japanese Patent No. 3959964 WO01 / 025262

  In the methods described in the above Patent Documents 1 to 5, it is possible to improve the taste quality of high-intensity sweeteners such as sucralose, particularly to improve the aftertaste of sweetness, and to sufficiently reduce bitterness and miscellaneous taste. In addition, it was not always preferable because the body feeling could not be sufficiently imparted.

  In light of the problems of the prior art described above, the present inventors have conducted extensive research, and by allowing advantame to coexist with high-intensity sweeteners such as sucralose, the taste quality of high-intensity sweeteners, particularly It has been found that the aftertaste of sweetness is improved, bitterness and miscellaneous taste are reduced, and a body feeling can also be imparted.

The present invention relates to a taste improving agent for high-intensity sweeteners listed below.
Item 1. A taste-improving agent for high-intensity sweeteners, comprising advantame as an active ingredient.
Item 2. Item 2. The sweetness improving agent for high-intensity sweeteners according to Item 1, wherein the high-intensity sweetener is sucralose, Lacanca extract, aspartame, or acesulfame potassium.
Item 3. Item 3. The sweetness-improving agent for high-intensity sweeteners according to Item 1 or 2, wherein the taste quality improvement is an improvement in the aftertaste of sweetness, a reduction in bitterness or miscellaneous taste, or a body feeling.
Item 4. Furthermore, the high quality sweetener taste quality improving agent of claim | item 1 containing a high sweetness degree sweetener.
Item 5. Item 5. The taste improver for high-intensity sweeteners according to Item 4, which contains 1 × 10 ⁻⁵ to 2 × 10 ⁻³ parts by mass of advantame with respect to 1 part by mass of the high-intensity sweetener.
Furthermore, the present invention relates to a method for improving the taste of high-intensity sweeteners listed below.
Item 6. A method for improving the taste quality of a high-intensity sweetener, characterized by allowing advantame to coexist with a high-intensity sweetener.
Item 7. Item 7. The method for improving the taste of high-intensity sweeteners according to Item 6, wherein 1 × 10 ⁻⁵ to 2 × 10 ⁻³ parts by mass of advantame is added to 1 part by mass of the high-intensity sweetener.
Item 8. Item 8. The method for improving the taste of high-intensity sweeteners according to Item 6 or 7, wherein the high-intensity sweetener is sucralose, Lacanca extract, aspartame, or acesulfame potassium.
Item 9. Item 9. The method for improving taste quality of high-intensity sweeteners according to Items 6-8, wherein the taste quality improvement is an improvement of a sweet aftertaste, a reduction in bitterness or miscellaneous taste, or a body feeling.

  Conventionally, high-intensity sweeteners such as sucralose have had the following problems of feeling sweetness, bitterness, miscellaneous taste, and lack of body feeling. By coexisting with the tem, these points are improved, the aftertaste of sweetness of the high-intensity sweetener is improved, bitterness and miscellaneous taste are reduced, and a body feeling is also imparted.

The present invention is characterized in that it contains advantame as an active ingredient, and is a taste improver for high-intensity sweeteners, and high sweetness characterized in that advantame coexists in high-intensity sweeteners The present invention relates to a method for improving the quality of sweeteners.
The taste of high-intensity sweeteners improved by the present invention includes an improvement in the aftertaste of sweetness of high-intensity sweeteners, reduction in bitterness and miscellaneous taste, and imparting a body feeling to high-intensity sweeteners. Is mentioned.

Advantame (N- [N- [3- (3-hydroxy-4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester monohydrate used in the present invention) Is a high-intensity sweetener that is 30,000 times sweeter than sucrose, developed by Ajinomoto Co., Inc., and recently approved as a sweetener in the EU and the United States. Designated as an additive and approved for use.
Advantame can also be produced according to the production method of Example 1 of Patent Document 6.
Patent Document 7 shows that an aspartyl dipeptide ester derivative such as Advantame is a sweetener with a slow onset of sweetness and a long lasting sweetness especially when compared with other sweeteners. Has been.

Examples of high-intensity sweeteners targeted for taste quality improvement of the present invention include sucralose, acesulfame potassium, aspartame, stevia extract, thaumatin, glycyrrhizin, neotame, rakanka extract, saccharin, saccharin sodium, etc. However, sucralose, lacanka extract, aspartame and acesulfame potassium are preferred as the object, and sucralose is particularly preferred as the object.
Advantame is also a high-intensity sweetener. However, in the present application, Advantame is an active ingredient that improves the taste quality of the above-mentioned high-intensity sweetener. Not included in sweeteners.

Sucralose is a 1-α-D-galactopyranosyl-2-β-D-fructofuranoside molecule (a non-reducing disaccharide molecule in which D-galactose and D-fructose are glycosidically linked to each other through reducing groups). It is a high-intensity sweetener with a structure in which the three hydroxyl groups at the 1- and 6-positions of the fructose residue and the 4-position of the galactose residue are substituted with chlorine molecules, and has about 600 times the sweetness of sugar.
Sucralose can be obtained commercially, and examples thereof include Sun Sweet SU-100 manufactured by San-Ei Gen FFI Co., Ltd.
Lakanka extract is cultivated in a cold area in southern China, "Scientific name: Siraitia grosvenorii C. Jeffrey ex AMLu & Zhi Y. Zhang (Momordica grosvenori Swingle)" from the raw or dried cucurbitaceae fruit, It is extracted with water, methanol, ethanol or the like and contains mogroside V as a main component of sweetness (having a sweetness of about 300 times that of sucrose).
For example, a commercial product such as FD Rahan Fruit Concentrated Extract Powder (manufactured by San-Ei Gen F.F., Inc., containing 15% and 7% mogrosides) or a product containing 50% mogroside V. it can.
Aspartame is a dipeptide having a structure in which phenylalanine and aspartic acid are peptide-bonded, has the chemical name L-α-aspartyl-L-phenylalanine methyl ester, and has about 200 times the sweetness of sucrose. .
Acesulfame potassium has a chemical name of 6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide potassium and has a sweetness about 200 times that of sucrose. is there.

In order to improve the taste quality of the high-intensity sweetener, the proportion of advantame that coexists in the high-intensity sweetener is 1 × 10 ⁻⁵ to 2 × with respect to 1 part by mass of the high-intensity sweetener. 10 ⁻³ parts by mass, preferably 5 × 10 ⁻⁵ to 2 × 10 ⁻³ parts by mass, and more preferably 1 × 10 ^{−4 to} 1.5 × 10 ⁻³ parts by mass.
When the amount of advantame to be coexisted with respect to 1 part by mass of the high-intensity sweetener is less than 1 × 10 ⁻⁵ parts by mass, the effect of improving the aftertaste of sweetness of the high-intensity sweetener, bitterness and miscellaneous The effect of reducing the taste and the like is not sufficient, and the body feeling is not sufficiently imparted. Conversely, when the amount is more than 2 × 10 ⁻³ parts by mass, the sweetness remaining after the advantame is strengthened, and the taste quality is improved. Since the original taste quality with which the high intensity sweetener itself was balanced is impaired, neither is preferable.
When the applicant conducted an evaluation of the sweetness threshold by the limit method by 8 men and women, the sweetness threshold (minimum amount to feel sweetness) of Advantame was about 0.2 ppm in the aqueous solution.
High-intensity sweeteners such as sucralose are often used in foods and beverages, etc., usually in an amount of 1 to 200 ppm, and even when Advantame is used at a concentration below its sweetness threshold, Can be improved.

In the method for improving the taste of a high-intensity sweetener according to the present invention, there is no particular limitation on the timing and order in which the high-intensity sweetener and advantame are blended in the food and drink, and the high-intensity sweetener in the food and drink Advantame should coexist.
As an example of coexisting advantame with a high-intensity sweetener, advantame and high-intensity sweetener as described below are combined into a sweetener composition, and the high-intensity sweetener in the same food and drink Not only when Advantame is blended, or when high sweetness sweetener and Advantame are added separately in the same food or drink, but also necessarily high sweetness sweetener and Advantame in the same food or drink Even if they are blended separately in different foods and beverages without being blended, if the high-sweetness sweetener and advantame coexist at the time of eating, the sweetness-improving effect of the high-sweetness sweetener Can be played.
An example of this is when yogurt containing a high-intensity sweetener such as sucralose is mixed with a sauce containing advantame and mixed.

The taste improving agent for high-intensity sweeteners of the present invention may contain advantame as an active ingredient, and the flavor improving agent includes flavors and pigments as long as the effects of the present invention are not impaired. , Antioxidants, preservatives, vitamins, calcium, minerals and other food additives.
According to this taste improver, while maintaining the original taste of a high-intensity sweetener, it improves the aftertaste of sweetness, reduces bitterness, miscellaneous taste, etc. The sweetness of the sweetener can be improved.

In addition, when the sweet taste composition of the present invention is obtained by combining Advantame and the high-intensity sweetener as a single sweetener composition, Advantame is 1 × 10 ⁻⁵ to 2 × 10 ⁻³ parts by mass, preferably 5 × 10 ⁻⁵ to 2 × 10 ⁻³ parts by mass, more preferably 1 to 1 part by mass of the sweetness sweetener. It can contain so that it may become * 10 < ^-4 > -1.5 * 10 < ^-3 > mass part.
This sweetener composition only needs to contain a high-intensity sweetener and advantame in the above-mentioned proportions, whether it is a powder form, a granule form, a solid form, or a liquid form, or is it a single agent? It does not matter whether it is a dual agent.
This sweetener composition may be a powder mixture of a high-intensity sweetener and Advantame, or a solution of a high-intensity sweetener sprayed onto Advantame powder. It may be obtained by spraying a solution of Advantame on the powder of the material.
Alternatively, it may be obtained by mixing a high-intensity sweetener solution and an advantame solution and then drying them.
The drying method is not particularly limited, and various methods such as spray drying and freeze drying can be used.

The oral composition to which the taste improving agent for high-intensity sweeteners and the method for improving the taste of high-intensity sweeteners according to the present invention are applied is a product (edible product) taken orally and used in the oral cavity. Examples of such products include pharmaceutical products such as foods and drinks and syrups, quasi-drugs such as oral refreshing agents, gargles, and toothpastes.
Although it does not restrict | limit especially as food-drinks used as the object of this invention, Preferably, it is a fruit drink or vegetable juice containing citrus fruit juice, vegetable juice, etc., carbonated drinks, such as a cola, a ginger ale, or a cider, a sports drink, a near water. Beverages such as soft drinks such as coffee, tea-based drinks such as tea, tea and matcha, milk drinks such as cocoa and lactic acid bacteria drinks; desserts such as yogurt, jelly, pudding and mousse; cakes, crackers, biscuits, pies Confectionery such as baked confectionery, steamed confectionery, tablet confectionery, etc. including Western confectionery such as buns and Japanese confectionery; rice confectionery and snacks; frozen confectionery such as ice cream and sorbet; ice confectionery; Confectionery in general; sauces including fruit flavor sauce and chocolate sauce; butter cream, Creams such as lower paste and whipped cream; Jam such as strawberry jam and marmalade; Bread including confectionery bread; Seasonings such as sauce, tomato ketchup, sauce, noodle soup used for grilled meat, yakitori, salmon roast, etc .; Examples of fish and meat products such as sausages, processed foods such as sausages, retort foods, pickles, boiled foods, delicacies, side dishes, frozen processed foods, etc.

Furthermore, from the examples shown below, it has become clear that Advantame has the following various effects.
(1) Suppresses the taste of erythritol.
(2) The fruit juice feeling of grape juice (such as grape juice) is enhanced.
(3) Suppresses unpleasant flavors such as powdered skim milk powder and enhances milk fat feeling.
(4) Improve the bitterness of flavors (such as menthol flavors) and enhance the flavor of flavors (such as peach flavors).
(5) To enhance the milky feeling of the milk raw material.
(6) It enhances the pungent taste of spices (such as pepper) and the salty taste of salt.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples, but the present invention is not limited thereto.
In the following description, the numerical values in Table 2 and Tables 5 to 13 all represent parts by mass unless otherwise indicated, and “*” in the table represents a product of San-Ei Gen FFI Co., Ltd. * Indicates registered trademarks of San-Ei Gen FFI Co., Ltd.

Example 1
Advantame was added to a 0.014% sucralose aqueous solution at the concentration shown in Table 1, and the taste improvement effect of sucralose was sensorially evaluated as follows in comparison with the group without advantame, and the results are shown in Table 1. It was shown to.
In Examples 1 to 12 below, Advantame was obtained from Ajinomoto Co., Inc.
A: Taste quality is greatly improved.
○: Taste quality is improved.
Δ: Taste quality is slightly improved.
X: There is no effect compared with an additive-free zone, or there is a taste.

From the above results, by adding advantame to sucralose, the bitterness of sucralose is suppressed, body feeling (brightness) is also given, and the aftertaste of sweetness is improved, resulting in a refreshing aftertaste I understand.
Moreover, although the sweet taste threshold of Advantame is about 0.2 ppm as described above, it can be seen that the taste quality of sucralose can be improved even at a concentration lower than the sweet taste threshold.

Example 2
Advantame was added to the 0.023% sucralose-containing acid sugar solution of the formulation of Table 2 at a concentration described in Table 3, and the taste of sucralose was functionally compared to the additive-free group as in Example 1. The improvement effect was evaluated, and the results are shown in Table 3.

  From the above results, even in the sucralose-containing acid sugar solution, by adding Advantame at a concentration lower than the sweetness threshold value, the bitter taste of sucralose is suppressed, the body feeling (brightness) is also imparted, It can be seen that the feeling of aftertension is improved and the aftertaste is refreshed.

Example 3
Advantame was added to the aqueous solutions of various sweeteners shown in Table 4, and the taste-improving effect was evaluated in the same manner as in Example 1 in comparison with the non-addition group in the sense.
In addition, each high sweetness degree sweetener used the quantity used as sweetness equivalent to 6.0% of sugar addition.

* Product made by SANEIGEN FFI Co., Ltd., containing 50% mogroside

  From the above results, the effect of suppressing bitterness and miscellaneous taste by adding Advantame, and the effect of imparting a body feeling (brightness) are remarkably recognized in high-intensity sweeteners such as sucralose and Lacanka extract, It turns out that sugar is not enough.

Example 4
According to the formulation in Table 5, sucralose-containing near water was produced, and the effect of advantame was confirmed.
(Manufacturing method)
(1) 1 to 7 were dissolved in water with stirring.
(2) (1) was heated to 93 ° C., 8 to 9 were added, and the total amount was combined and filled in a container to produce near water.

  The near water of Example 4 to which Advantame was added improved the aftertaste of sweetness of sucralose and suppressed the bitterness of the aftertaste, as compared to the near water of Comparative Example 1 to which Advantame was not added. It had a rich sweetness.

Example 5
According to the formulation in Table 6, a sucralose-containing liquid sweetener was produced, and the effect of advantame was confirmed.
(Manufacturing method) 1-6 was melt | dissolved in water, and the container was filled for the usage-amount for one time.

When the obtained liquid sweetener was diluted twice with water and subjected to sensory evaluation, the liquid sweetener of Example 5 to which advantame was added had an advantame addition amount equal to or greater than the sweet taste threshold value. Although it was thought that the aftertaste of sweetness due to the sweet taste increased, compared to the liquid sweetener of Comparative Example 3 without addition of advantame, there was less sweetness aftertaste, the bitterness of the aftertaste of sucralose was suppressed, and there was a richness It was sweet.
In addition, each amount of each liquid sweetener was added to 150 ml of iced coffee and evaluated. As a result, the ice coffee using the liquid sweetener of Example 5 with advantame added was free of advantame. Compared to iced coffee using the liquid sweetener of Comparative Example 3, the bitterness that is different from that of coffee is suppressed, the feeling of aftertaste of sweetness is less, and the liquid sweetener of Comparative Example 2 to which sugars such as sugar are added The flavor was close to that of iced coffee.

Example 6
According to the prescription in Table 7, non-calorie jelly was produced, and the effect of Advantame was confirmed.
(Manufacturing method)
(1) The powder mixture of 1, 6, 8, and 9 was added to water and dissolved by stirring at 80 ° C. for 10 minutes.
(2) Furthermore, 2-5, 7, 10-12 were added and stirred.
(3) The container was filled, sterilized at 85 ° C. for 30 minutes, and then cooled and solidified to produce a non-calorie jelly.

The non-calorie jelly of Example 6 to which advantame was added had improved sweetness aftertaste of sucralose and the bitterness of the aftertaste compared to the non-calorie jelly of Comparative Example 4 to which no advantame was added.
Furthermore, by adding advantame, the egg taste of erythritol was suppressed and the fruit juice sensation of grape was strengthened.

Example 7
According to the prescription in Table 8, yogurt was produced and the effect of advantame was confirmed.
(Manufacturing method)
(1) A few powder mixtures were added to water and 1, and dissolved by stirring at 70 ° C. for 10 minutes.
(2) After weight correction, the mixture was homogenized with a homogenizer.
(3) The mixture was heated and stirred at 90 ° C. for 10 minutes to sterilize.
(4) It cooled to 40 degreeC and was fermented to pH 4.5 with a 40 degreeC thermostat.
(5) After breaking the card and cooling, 4-7 was added to produce yogurt.

The yogurt of Example 7 to which Advantame was added had improved sweetness aftertaste of sweetness of sucralose and bitterness of aftertaste as compared with the yogurt of Comparative Example 5 to which Advantame was not added.
Furthermore, by adding advantame, unpleasant flavors such as the powderiness of skim milk powder were suppressed, and the milk fat feeling was strengthened.

Example 8
According to the prescription of Table 9, tableting confectionery was manufactured and the effect of Advantame was confirmed.
(Manufacturing method)
(1) Raw materials 1 to 8 were mixed with powder and sieved.
(2) The tablet was then tableted by a conventional method to produce a confectionery.

The tableting confectionery of Example 8 to which advantame was added was improved in the miscellaneous taste of aspartame and acesulfame potassium as compared with the tableting confectionery of Comparative Example 6 to which no advantame was added, and was more sweet than sugar. .
Furthermore, by adding advantame, the bitter taste of menthol flavor was improved and the flavor of peach flavor was also felt strongly.

Example 9
According to the prescription in Table 10, carbonated beverages were produced, and the effects of Advantame were confirmed.
(Manufacturing method)
(1) The raw materials 1 to 7 were dissolved in water to prepare a syrup.
(2) The obtained syrup was mixed with carbonated water at a ratio of 40:60 and filled into a container.
(3) Sterilized at 70 ° C. for 20 minutes to produce a carbonated beverage.

The carbonated beverages of Example 9 and Example 10 to which Advantame was added had improved sweetness of sucralose and acesulfame potassium and improved sugar content compared to the carbonated beverage of Comparative Example 7 to which Advantame was not added. It was close to sweetness.
Further, the carbonated beverage of Example 9 had a clean aftertaste with a good sweetness, and the carbonated beverage of Example 10 was further imparted with a rich taste.

Example 10
According to the prescription in Table 11, lacto ice with reduced calories was produced, and the effect of advantame was confirmed.
(Manufacturing method)
(1) While stirring water and 2, 1, 4 to 11 powder mixture was added and heated and stirred.
(2) When the temperature reached 80 ° C., 3 was added and dissolved by stirring at 80 ° C. for 10 minutes.
(3) After weight correction, the mixture was homogenized with a homogenizer [14700kPa (150kg / cm2)].
(4) After cooling to 5 ° C., aging was performed overnight.
(5) 12 and 13 were added and subjected to freezing (OR: about 80%).
(6) Filled into a cup and cured at −40 ° C. to produce lacto ice.

The lacto ice of Example 11 to which advantame was added had improved sweetness aftertaste of sweetness of sucralose and bitterness of aftertaste as compared to the lacto ice of comparative example 8 to which no advantame was added.
Moreover, wateriness was improved and milky feeling was strengthened.

Example 11
According to the prescription in Table 12, a shallow pickle was produced and the effect of advantame was confirmed.
(Manufacturing method)
(1) Raw materials 1 to 9 were dissolved in water to prepare a seasoning solution for soaking.
(2) The obtained seasoning liquid and cucumber were mixed at a ratio of 1: 1 and soaked overnight to produce a shallow pickle.

The soaking of Example 12 to which advantame was added had improved sweetness after sucralose sweetening compared to the soaking of comparative example 9 to which no advantame was added, and the sweetness was closer to sugar.
In addition, pungent taste and salty taste were strongly felt.

Example 12
According to the formulation shown in Table 13, an acid sugar solution containing sugar and sucralose with a sweetness equivalent to 10% sugar was produced.
Advantame was added to each acid sugar solution, and the taste quality improving effect of sucralose was evaluated.
Evaluation of Advantame concentration, which is the sweetness quality closest to Comparative Example 10 in each test system, by 8 male and female evaluators, the results are shown in Table 14.

  As the amount of sucralose added increased, the amount of advantame added to improve the taste quality of sucralose tended to increase in proportion to the sweetness of sugar itself.

The present invention improves the aftertaste of sweetness of high-intensity sweeteners such as sucralose, reduces bitterness and miscellaneous taste, and gives the body a sense of use, further promoting the use of these high-intensity sweeteners And is particularly useful in the food industry.

Claims (5)

A taste-improving agent for high-intensity sweeteners, characterized by containing advantame as an active ingredient, wherein the improvement in taste is imparting a body feeling and coexisting with high-intensity sweeteners A taste improving agent for high-intensity sweeteners, wherein the ratio is 1 × 10 ⁻⁵ to 2 × 10 ⁻³ parts by mass with respect to 1 part by mass of the high-intensity sweetener.   The taste improving agent for high-intensity sweeteners according to claim 1, wherein the high-intensity sweetener is sucralose, Lacanca extract, aspartame or acesulfame potassium.   Furthermore, the taste improving agent of the high sweetness degree sweetener of Claim 1 containing a high sweetness degree sweetener. A method for improving taste quality of a high-intensity sweetener characterized by allowing advantame to coexist with a high-intensity sweetener , wherein the taste improvement is imparting a body feeling, and 1 part by weight of the high-intensity sweetener On the other hand, the taste quality improvement method of a high-intensity sweetener which makes advantame coexist with 1 * 10 < ^-5 > -2 * 10 < ^-3> mass part .   The method for improving the taste of a high-intensity sweetener according to claim 4, wherein the high-intensity sweetener is sucralose, Lacanca extract, aspartame, or acesulfame potassium.