JP6682130B2 - Taste improver for high intensity sweeteners - Google Patents

Description

  The present invention relates to a taste improver for a high intensity sweetener. More specifically, it improves the unnatural sweetness characteristic of high-intensity sweeteners, unpleasant aftertaste, bitterness, and astringent taste, and further, the feeling of refreshing food and drink containing high-intensity sweeteners. The present invention relates to a taste improver for improving the taste.

  Food and drink products using low-calorie, high-intensity sweeteners have been increasing due to recent excessive sugar intake, concern over lifestyle-related diseases associated therewith, and heightened health awareness. These high-intensity sweeteners have the excellent performance of having a sweetness several hundred times that of sugars, which are commonly used sweeteners such as sucrose, fructose, and glucose, but on the other hand, they tend to be unnatural. Often has a sweetness, unpleasant aftertaste, bitterness and astringent taste. As a result, the quality of taste is inferior to that of sucrose, fructose and glucose. Therefore, in order to use a high-intensity sweetener, improvement of the drawback is the most important issue.

  The above-mentioned improvement of the taste of the high-intensity sweetener is considered to be an improvement subject to taste stimulus, but many studies have been conducted on the improvement of the taste using a flavor compound. Perfume compounds are usually volatile, and conventionally it was thought that they stimulate only the olfactory sense, but in recent years, it was found that there are compounds that stimulate the sense of taste at the same time as the olfactory sense, and the search for such compounds became active, and food and drink Several proposals have also been made for improving the overall flavor of the above and improving the taste of the high intensity sweetener.

  As the taste improvement of the high-intensity sweetener by such a flavor compound (including the composition), for example, high-intensity sweetener characterized by comprising spilanthol or a plant extract containing spilanthol or an essential oil Taste improver (Patent Document 1), a high-potency sweetener, and 0.1 part by mass or more of umeshu, apricot liquor, amaretto, and apricot brandy with respect to 1 part by mass of the high-potency sweetener. -Like or cherry brandy-like liqueur flavors (Patent Document 2), high-potency sweeteners and yogurt flavors selected from aspartame and / or acesulfame potassium, peach flavors, grapefruit flavors, apple flavors Or more than one selected from acerola, aroma, ume, umeche, coffee and tea Fragrance, preferably yogurt fragrance, and improved taste quality isosorbide preparation (Patent Document 3), 0.0001 to 0.06% by weight of sucralose, 0.0002 to 0.07% by weight % Stevia extract, wherein the weight ratio of stevioside to rebaudioside is 1: 0.5 to 2, stevia extract, collagen peptide, 0.4 to 5% by weight of vitamin C, 0.0002 to 0 Collagen-containing food and drink (patent document 4) in which the taste is improved by containing 0.08% by weight of acesulfame potassium and 0.01 to 1.0% by weight of peach flavor, and improvement of the taste of a high-potency sweetener As an active ingredient for, from ginger extract and one or more kinds selected from caraway essential oil, peppermint tail essential oil, cardamom essential oil and nutmeg extract High-sweetness sweetener taste improver (Patent Document 5), 4,7-tridecadienal high-sweetness sweetener taste improver (Patent Document 6), indigestible dextrin and lemon A citrus flavor including a flavor and a lime flavor, and a high-intensity sweetener, the content of the indigestible dextrin is 13.5 g / l or less, and the citrus flavor with respect to the content of the indigestible dextrin. A beverage having a weight ratio of the content of 0.022 or more and a weight ratio of the content of the indigestible dextrin to the sucrose-converted amount of the content of the high intensity sweetener is 0.14 or more. (Patent Document 7), at least one sweetener selected from the group of isomerized sugar, sugar, sucralose and stevia extract, and (b) cis-3-hexenol, trans- A carbonated beverage characterized by containing an aroma component having an aroma of green leaf which is at least one selected from the group consisting of 2-hexenal, trans-2-hexenol, and cis-2-hexenol (Patent Document 8) and the like. is there.

  However, in such existing proposals, the perfume composition is a mixture, the active ingredient is not clear, or even if the active ingredient is clear, unpleasant aftertaste cannot be sufficiently reduced if the addition amount is small. In addition, there is a problem in that the original taste and aroma of foods are adversely affected by increasing the addition amount.

Patent No. 4688517 JP, 2007-82491, A JP, 2006-131625, A Japanese Patent No. 4630787 Japanese Patent No. 5231356 Japanese Patent No. 4906147 Japanese Patent No. 5657823 JP, 2005-6167, A

  The problem to be solved by the present invention is to improve the unnatural sweetness, the unpleasant aftertaste and bitterness, which are characteristic of high-sweetness sweeteners, and the astringent taste. Furthermore, high-sweetness sweeteners are blended. Another object of the present invention is to provide a taste improver for improving the feeling of refreshing food and drink.

  As a result of diligent search for a large number of organic compounds, the present inventors have found that hydroxy acid esters, particularly hydroxy acids which are esters of linear or branched monovalent hydroxy fatty acids having 4 to 10 carbon atoms and ethanol or methanol. The inventors have found that the esters can improve the sweetness quality of the high intensity sweetener, and have completed the present invention. Hydroxy acid esters include methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, methyl-3-hydroxyhexanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl. -2-Hydroxy-2-methylbutyrate has been found as an aroma component of fruits and the like, and some are known to be used as a flavoring agent. However, for improving the taste of high-potency sweeteners Was previously unknown at all.

Thus, the present invention provides the following:
(1) A taste improver for a high-intensity sweetener, which comprises a hydroxy acid ester as an active ingredient.
(2) The taste improver according to (1), wherein the hydroxy acid ester is an ester of a linear or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms and ethanol or methanol.
(3) When the linear or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms has 5 or more carbon atoms in the longest carbon chain including the carbon of the carboxyl group, the 2-position, 3-position, 4-position or 5-position The taste improver according to (2), which is a fatty acid having a hydroxyl group at the 2-position, 3-position or 4-position when the number of carbon atoms is 4 or less.
(4) The hydroxy acid ester is methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, Methyl-3-hydroxyhexanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl- The taste of the high-potency sweetener according to any one of (1) to (3), which is one kind or two or more kinds selected from the group consisting of 2-hydroxypentanoate and ethyl-5-hydroxydecanoate. Improver.
(5) High-intensity sweeteners are sucralose, aspartame, acesulfame potassium, saccharin, sodium saccharin, stevia extract, rebaudioside A, neotame, alitame, monatin, thaumatin, licorice extract (glycyrrhizin), lakanka extract (mogroside). ) And a sweet tea extract (phylozultin), 1 or 2 or more types selected from the group consisting of (1)-(4).
(6) A food or drink product comprising a high-potency sweetener and a hydroxy acid ester, in which the taste of the high-potency sweetener is improved.
(7) The food / beverage product according to (6), wherein the blending amount of the hydroxy acid ester in the food / beverage product is 0.001 ppm to 10 ppm based on the mass of the food / beverage product.
(8) The food or drink according to (6) or (7), wherein the food or drink is a sports drink or a carbonated drink.
(9) The food and drink according to any one of (6) to (8), wherein the carbonated beverage is a sparkling liquor, a new genre beer, a non-fermenting beer-taste beverage, a non-alcoholic beer, a chuhai or a non-alcoholic chuhai.
(10) A method for improving the taste of a food or drink containing a high-intensity sweetener, which comprises adding a hydroxy acid ester.
(11) The method for improving the taste of a food or drink containing a high-potency sweetener according to (10), wherein the content of the hydroxy acid ester in the food or drink is in the range of 0.001 ppm to 10 ppm based on the mass of the food or drink. .
(12) The taste improvement method according to (10) or (11), wherein the taste improvement is the residual residue derived from the high-intensity sweetener.
(13) The taste improvement method according to (10) or (11), wherein the taste improvement is sharpness of taste.
(14) The taste improving method according to (10) or (11), wherein the taste improving is improving the feeling of smoothness.
(15) A food or drink comprising a high intensity sweetener and a hydroxy acid ester.

  The taste improver for high-intensity sweeteners of the present invention improves unnatural sweetness, unpleasant aftertaste and bitterness, and astringent taste characteristic of high-intensity sweeteners with a small amount of addition, and has a high sweetness. It is possible to give a sharpness to foods and drinks containing a sweetener. Further, it also has the effect of improving the feeling of smoothing of foods and drinks, especially carbonated drinks, containing a high-intensity sweetener.

The evaluation results obtained by evaluating the sweetness with and without addition of ethyl-3 (R) -hydroxyhexanoate in the aqueous solution of the high-intensity sweetener mixture by the TI method are shown.

  Hereinafter, the present invention will be described in more detail.

  The hydroxy acid ester according to the present invention broadly means a compound in which a carboxylic acid having a hydroxyl group and an alcohol are ester-bonded, and among these, preferable compounds include a straight chain or branched chain having 4 to 10 carbon atoms. It is an ester of a monovalent hydroxy fatty acid and ethanol or methanol, and in particular, a linear or branched monovalent hydroxy fatty acid having 4 to 10 carbon atoms has a carbon number of 5 or more in the longest carbon chain containing a carbon of a carboxyl group. In the case of, a fatty acid having a hydroxyl group at the 2-position, 3-position, 4-position, or 5-position, or when the carbon number is 4 or less, is preferably a fatty acid having a hydroxyl group at the 2-position, 3-position, or 4-position. Specific examples of these compounds include hydroxy acid esters such as methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate and ethyl. -3-hydroxypentanoate, methyl-3-hydroxyhexanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy- Examples thereof include 2-methylbutyrate, methyl-2-hydroxypentanoate and ethyl-5-hydroxydecanoate. The carbon atom having a hydroxyl group has optical activity, but the R-form is more preferable.

  These compounds may be chemically synthesized, may be extracted from natural products, or may be commercially available.

  In the present invention, the high-intensity sweetener is a sweetener having a sweetness several hundred times to several thousand times higher than that of sucrose, and includes sucralose, aspartame, acesulfame potassium, saccharin, saccharin sodium, stevia extract, rebaudioside A. , Neotame, alitame, monatin, thaumatin, licorice extract (glycyrrhizin), lacquer extract (mogroside) and sweet tea extract (phylozultin), which can be used alone or in combination. May be The taste improver of the present invention can be used without being limited to the type of high-intensity sweetener, but it is particularly preferably used for sucralose, aspartame, acesulfame potassium, and stevia extract.

  In the present invention, the improvement in taste of the high-intensity sweetener means that unnatural sweetness that has a characteristic tail of the high-intensity sweetener, unpleasant aftertaste and bitterness, and astringency are improved, It means suppressing these dislikes, imparting a sharpness and a refreshing feeling, and improving the natural sweetness close to that of sugar.

  In the present invention, the food or beverage to which sweetness is imparted by the high-intensity sweetener is blended with the hydroxy acid ester of the present invention, whereby the food or beverage containing the high-intensity sweetener has a high sweetness. The taste defect derived from the sweetener can be improved. Foods and beverages that are sweetened by the high-potency sweetener are foods and beverages that are partially or entirely sweetened by the high-potency sweetener, and are usually used as a part of the sweetener. Sweeteners such as sucrose, fructose, glucose, maltose, lactose, galactose, maltose, and trehalose may be included.

  There is no particular limitation on the type of food or drink, and any food or drink may be used as long as it is sweetened by a high-intensity sweetener, for example, fruit juice, fruit juice with granules, fruit drink, fruit juice drink. , Fruit juice or vegetable juice, vegetable juice, vegetable juice, mixed fruit / vegetable juice, carbonated beverages such as cola, ginger ale, cider, etc .; sports drinks, soft drinks such as near water; coffee, cocoa, tea , Tea-based or palatable beverages such as green tea, green tea, and oolong tea; milk beverages, coffee with milk components, cafe au lait, milk tea, matcha milk, fruit milk beverages, drinks containing milk components such as drink yogurt, lactic acid bacteria beverages, etc. Beverages in general; yogurt, jelly, drink jelly, pudding, bavarois, bramange And desserts such as mousses (snacks and foods with sweetness to be eaten after meals); ice creams such as ice cream, ice milk, lacto ice (dairy products with sweeteners and various other ingredients added, frozen and stirred) Desserts), sherbet, frozen desserts such as cracked ice (foods obtained by adding various other ingredients to sugar solution and stirring and freezing); cakes, crackers, baked confectionery including Western confectionery such as buns and steamed buns, and steamed Confectionery such as confectionery; rice confectionery, snacks; chewing gum, hard candy, nougat candy, jelly and other confectionery in general; sauces including fruit flavor sauces and chocolate sauces; butter cream, creams such as flower paste and whipped cream; Jam such as strawberry jam and marmalade; bread including confectionary bread; roasted meat Common seasonings such as sauce, tomato ketchup, sauce, noodle soup used for yakitori, eel grilled etc .; sweetener composition such as stick sugar; kneaded products such as kamaboko, processed meat products such as sausage, retort foods, pickles, boiled boiled Agricultural, livestock and fishery products including delicacies, prepared foods, frozen foods and the like can be widely exemplified. Among them, preferable foods include drinks, desserts, and frozen desserts.

  Further, particularly preferable beverages are sports drinks and carbonated beverages, and as carbonated beverages, particularly, sparkling liquor, new genre beer, non-fermented beer taste beverage, non-alcoholic beer, chu-hi, non-alcoholic chu-hi. It can be preferably exemplified.

  The content of the hydroxy acid ester with respect to the food or drink is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, more preferably 0.03 ppm to 0.4 ppm, and particularly preferably 0.05 ppm to the weight of the food or drink. It is within the range of 0.2 ppm.

  When the addition concentration of the ester of hydroxy acid to food and drink is less than 0.001 ppm, the taste improving effect on the high intensity sweetener is poor, and when the addition concentration of the hydroxy acid ester to food and drink exceeds 10 ppm, The odor peculiar to the present compound in food and drink may be too strong, which is not preferable. In addition, the taste balance of the food and drink may be unbalanced, which may be undesirable.

  Although the taste improver for a high-potency sweetener of the present invention can be added alone to a high-sweetness sweetener-containing food or drink, it can be optionally combined with a flavor component to prepare a high-sweetness sweetener-containing food or drink. It can also be used as a taste improver composition. Examples of the fragrance component that can be contained together with the hydroxy acid ester include various kinds of synthetic fragrances, natural fragrances, natural essential oils, animal and plant extracts, and mixed fragrances. There is no particular limitation on the synthetic flavor that can be blended as long as it has been conventionally used for the purpose of imparting an aroma and flavor. For example, "Survey on the actual use of food flavor compounds in Japan" (2000 Health Science Research Report Book; Japan Perfume Industry Association, March 2001), "Synthetic Perfume Chemistry and Product Knowledge" (March 6, 1996, Genichi Indo, Chemical Industry Daily), esters, alcohols, aldehydes, etc. At least one or more synthetic perfume selected from the group consisting of compounds, ketones, phenols, ethers, lactones, hydrocarbons, nitrogen-containing and / or sulfur-containing compounds, and acids can be mentioned.

  Examples of the esters include propyl formate, octyl formate, linalyl formate, citronellyl formate, geranyl formate, neryl formate, terpinyl formate, ethyl acetate, isopropyl acetate, cis-3-hexenyl acetate, trans-2-hexenyl acetate, octyl acetate. , Nonyl acetate, decyl acetate, dodecyl acetate, dimethylundecadienyl acetate, ocimenyl acetate, myrcenyl acetate, dihydromyrcenyl acetate, linalyl acetate, citronellyl acetate, geranyl acetate, neryl acetate, tetrahydromugol acetate, lavandulyl acetate, neroli acetate Dole, dihydrocuminyl acetate, terpinyl acetate, citryl acetate, nopyr acetate, dihydroterpinyl acetate, 2,4-dimethyl-3-cyclohexenylmethyl acetate, miraldyl acetate, beticol acetate, decenyl propionate , Linalyl propionate, geranyl propionate, neryl propionate, terpinyl propionate, tricyclodecenyl propionate, styrylyl propionate, octyl butyrate, neryl butyrate, cinnamyl butyrate, isopropyl isobutyrate, octyl isobutyrate, linalyl isobutyrate, Neryl isobutyrate, linalyl isovalerate, terpinyl isovalerate, phenylethyl isovalerate, 2-methylpentyl 2-methylvalerate, methyl octanoate, octyl octanoate, linalyl octanoate, methyl nonanoate, methyl undecylenate, Linalyl benzoate, methyl cinnamate, isoprenyl angelic acid, methyl gellanate, triethyl citrate, ethyl acetoacetate, ethyl 2-hexylacetoacetate, ethyl benzylacetoacetate, allyl 2-ethylbutyrate, nonanoic acid Le, ethyl decanoate, 2,4-decadiene, ethyl 2,4-decadiene propyl, methyl anthranilate and linalyl, mention may be made of N- methyl anthranilate ethyl and the like.

  Examples of alcohols include 3-heptanol, 1-undecanol, 2-undecanol, 1-dodecanol, prenol, 10-undecen-1-ol, dihydrolinalool, tetrahydromugol, myrcenol, dihydromyrcenol, tetrahydromyrcenol. Nol, ocimenol, terpineol, 3-tunanol, benzyl alcohol, β-phenylethyl alcohol, α-phenylethyl alcohol, 3-methyl-1-pentanol, 1-heptanol, 2-heptanol, 3-octanol, 1-nonanol, 2-nonanol, 2,6-dimethylheptanol, 1-decanol, trans-2-hexenol, cis-4-hexenol, citronellol, rosinol, geraniol, nerol, linalool, tetrahydro Linalool, dimethyl octanol, hydroxycitronellol, isopulegol, menthol, terpineol, dihydroterpineol, carveol, dihydrocarbeol, perilla alcohol, 4-tunanol, myrtenol, α-phenalkyl alcohol, farnesol, nerolidol, cedrenol, anis alcohol, hydro Examples include tropa alcohol, 3-phenylpropyl alcohol, cinnamic alcohol, amylcinnamic alcohol and the like.

  Examples of the aldehydes include acetaldehyde, n-hexanal, n-heptanal, n-octanal, n-nonanal, 2-methyloctanal, 3,5,5-trimethylhexanal, decanal, undecanal, and 2-methyldecanal. , Dodecanal, tridecanal, tetradecanal, trans-2-hexenal, trans-4-decenal, cis-4-decenal, trans-2-decenal, 10-undecenal, trans-2-undecenal, trans-2-dodecenal, 3-dodecenal, trans-2-tridecenal, 2,4-hexadienal, 2,4-decadienal, 2,4-dodecadienal, 5,9-dimethyl-4,8-decadienal, citral, dimethyloctanal, α- Met Ncitronellal, citronellyl oxyacetaldehyde, myrtenal, neral, α- or β-sinensal, mylacaldehyde, phenylacetaldehyde, octanal dimethyl acetal, nonanal dimethyl acetal, decanal dimethyl acetal, decanal diethyl acetal, 2-methyl undecanal Dimethyl acetal, citral dimethyl acetal, citral diethyl acetal, citral propylene glycol acetal, n-valeraldehyde, isovaleraldehyde, 2-methylbutanal, 2-pentenal, trans-2-heptenal, trans-2-nonenal, 2,6 -Dimethyl-5-heptenal, 2,4-undecadienal, trimethyldecadienal, citronellal Hydroxycitronellal, safranal, bernaldehyde, benzaldehyde, p-isopropylphenylacetaldehyde, p-methylhydrotroparaldehyde, phenylpropionaldehyde, 2-methyl-3- (4-methylphenyl) propanal, cyclamenaldehyde, cinnamic Aldehyde, salicylaldehyde, anisaldehyde, p-methylphenoxyacetaldehyde, acetaldehyde diethyl acetal, citronellyl methyl acetal, acetaldehyde 2-phenyl-2,4-pentanediol acetal, 2-hexenal diethyl acetal, cis-3-hexenal diethyl acetal, Heptanal diethyl acetal, 2-hexyl-5-methyl-1,3-dioxolane, citronellal cyclo Bruno glycol acetal, hydroxy citronellal dimethyl acetal, mention may be made of phenyl acetaldehyde dimethyl acetal.

  Examples of the ketones include 3-heptanone, 3-octanone, 2-nonanone, 2-undecanone, 2-tridecanone, methylheptenone, dimethyloctenone, geranylacetone, 2,3,5-trimethyl-4-cyclohexenyl-1. -Methyl ketone, neron, nootkatone, dihydronootkatone, acetophenone, 4,7-dihydro-2-isopentyl-2-methyl-1,3-dioxepin, 2-pentanone, 3-hexanone, 2-heptanone, 2,3-hexadione , 4-heptanone, 2-octanone, 3-nonanone, ethylisoamylketone, diacetyl, amylcyclopentenone, 2-cyclopentylcyclopentanone, hexylcyclopentanone, heptylcyclopentanone, cis-jasmon, dihydrojasmon, trimeme. Rupentylcyclopentanone, α-dynascon, trimethylcyclohexenylbutenone, yonone, allylionone, plicaton, cashmeran, l-carvone, menthone, camphor, p-methylacetophenone, p-methoxyacetophenone, benzylideneacetone, raspberry ketone, methylnaphthylketone. , Benzophenone, furfural acetone, homofuronol, maltol, ethyl maltol, ethyl ethylene glycol ketal acetoacetate and the like.

  Examples of phenols include thymol, carvacrol, β-naphthol isobutyl ether, anethole, β-naphthol methyl ether, β-naphthol ethyl ether, guaiacol, cresol, veratrol, hydroquinone dimethyl ether, 2,6-dimethoxyphenol, 4-. Examples thereof include ethyl guaiacol, eugenol, isoeugenol, ethylisoeugenol, tert-butylhydroquinone dimethyl ether and the like.

  Examples of the ethers include decyl vinyl ether, α-terpinyl methyl ether, isoproxene, 2,2-dimethyl-5- (1-methyl-1-propenyl) -tetrahydrofuran, rose furan, 1,4-cineole, Nerol oxide, 2,2,6-trimethyl-6-vinyltetrahydropyran, methylhexyl ether, ocimene epoxide, limonene oxide, rubofix, caryophyllene oxide, linalool oxide, 5-isopropenyl-2-methyl-2-vinyltetrahydrofuran, Theaspirane, rose oxide and the like can be mentioned.

  Examples of lactones include γ-undecalactone, δ-dodecalactone, γ-hexalactone, γ-nonalactone, γ-decalactone, γ-dodecalactone, jasminemilactone, methyl γ-decalactone, jasmolactone, and Pyridenephthalide, δ-hexalactone, δ-2-decenolactone, ε-dodecalactone, dihydrocoumarin, coumarin and the like can be mentioned.

  Examples of the hydrocarbons include ocimene, limonene, α-ferrandrene, terpinene, 3-carene, bisaborene, valencene, aloocimene, myrcene, farnesene, α-pinene, β-pinene, camphene, terpineolene, p-cymene, cedrene. , Β-caryophyllene, kadinene and the like can be mentioned.

  Examples of the nitrogen-containing and / or sulfur-containing compounds include methyl anthranilate, ethyl anthranilate, methyl N-methylanthranilate, methyl N-2'-methylpentylideneanthranilate, ligantral, dodecanenitrile, 2-tridecene. Nitrile, geranyl nitrile, citronellyl nitrile, 3,7-dimethyl-2,6-nonadienonitrile, indole, 5-methyl-3-heptanone oxime, limonene thiol, 1-P-menthene-8-thiol, anthranil Examples thereof include butyl acid, cis-3-hexenyl anthranilate, phenylethyl anthranilate, cinnamyl anthranilate, dimethyl sulfide, and 8-mercaptomenthone.

  Examples of the acids include acetic acid, propionic acid, butyric acid, valeric acid, hexanoic acid, octanoic acid, decanoic acid, dodecanoic acid, 2-decenoic acid, gellan acid, 2-methylbutyric acid, 2-ethylbutyric acid, phenylacetic acid, silicic acid. Cholic acid, isobutyric acid, isovaleric acid, 3-methylvaleric acid, 2-hexenoic acid, 2-methyl-2-pentenoic acid, 2-methylheptanoic acid, myristic acid, stearic acid, lactic acid, pyruvic acid, cyclohexanecarboxylic acid Etc. can be mentioned.

  These synthetic fragrances are easily available on the market and can be easily synthesized if necessary.

  Further, as the natural flavor, for example, sweet orange, bitter orange, neroli, mandarin, petit gren, bergamot, tangerine, Wenzhou mandarin orange, daidai, hassaku, yoyokan, lemon, lime, grapefruit, yuzu, sudachi, kabos, sweetie, etc. One or more kinds of natural fragrances can be preferably exemplified.

  In addition to the above natural fragrances, for example, citronella, elemi, olivanum, marjoram, angelica root, star anise, basil, hay, caramas, caraway, cardamom, pepper, cascalilla, ginger, sage, clary sage, cloves, coriander, Eucalyptus, Fennel, Pimento, Juniper, Fenegue, Laurel, Mace, Sugi, Senkyu, Almond, Applemint, Anise, Artemisia, Alfalfa, Apricot, Amblet, Igusa, Strawberry, Fig, Ylang-Iran, Wintergreen, Ume, Elder, Enju, oak moss, allspice, oris, currant, cassi, chamomile, galanga, karin, gambier, guava, gooseberry, camphor tree, gardenia, chubaba, cumin, Ranberry, cola, sunshaw, sandalac, sandalwood, sandalred, perilla, civet, jasmine, ginger, ginseng, cinnamon, starfruit, stylux, spearmint, geranium, thyme, davana, tansy, tangerine, champaca, tuberose, camellia, camellia , Ditany, true balsam, tonka, nuts, jujube, nutmeg, nanten, niuli, carrot, violet, pineapple, hibiscus, honey, peppermint, passion fruit, vanilla, rose, hissop, cypress, fusel oil, butchus, peppermint, pepino, Verbena, Boadrose, Popeau, Bordeaux, Boronia, Pine, Mango, Beeswax, Mimosa, Milfoil, Musk, Maple, Melissa, Melon, Peach, Raven Over, liqueur, it can be used Ritsuea, Linden, Lou, wax apple, rosemary, natural flavors, such as lovage (including herbs).

  The above-mentioned natural fragrances can be used in any form such as essential oil, extract, oleoresin, resinoid, absolute, essence, terpeneless oil and recovered flavor. These can be easily produced by known means such as distillation, extraction, chromatography (adsorption chromatography, partition chromatography, ion exchange chromatography, etc.) [Patent Office Official Gazette, Well-Known Techniques (Fragrance) Part 1 General fragrances Issued in January 1999, 2.1 Natural fragrances, 2.1.3 Fractionated fragrances (isolated fragrances, 2.3 Refining and processing techniques for fragrances), [Encyclopedia of fragrances, published by Asakura Shoten 229- 230 (1980)] and [Patent Office Official Gazette Known and Common Techniques (Fragrance) Part 2 Food Fragrances, Issued January 2000, 2.1.3 Collected flavors]. Of the natural flavors, those extracted from fruits or the like can be used as the natural flavors in the present invention as they are, juice or concentrated fruit juice.

  In addition, various animal and plant extracts include herb / spice extracts, coffee / green tea / black tea / oolong tea extracts, milk or processed milk products, and enzymatic decomposition products of these lipases / proteases.

  Further, as the mixed flavor, specifically, citrus flavors such as orange flavor, lemon flavor, lime flavor, grapefruit flavor, yuzu flavor, Sudachi flavor, berry flavors such as strawberry flavor, raspberry flavor and blueberry flavor. , Mango flavor, papaya flavor, guava flavor, passion fruit flavor, lychee flavor and other tropical fruit flavors, apple flavor, grape flavor, pineapple flavor, banana flavor, peach flavor, melon flavor, apricot flavor, ume flavor, cherry (cherry) ) Fruit flavors such as flavors, green tea flavor, oolong tea flavor, black tea flavor, co -Flavors such as tea, coffee flavors, beef flavors, pork flavors, chicken flavors and meat flavors, Asa Fetida flavors, Ajowan flavors, anise flavors, angelica flavors, fennel flavors, allspice flavors, cinnamon flavors, Cassia flavors, Chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, sassafras flavor, savory flavor, sausage flavor, perilla flavor, juniper berry flavor, ginger flavor, star anise flavor. Horseradish flavor, sage flavor, thyme flavor Herbs such as flavor, tarragon flavor, dill flavor, capsicum flavor, nutmeg flavor, nutmeg flavor, basil flavor, parsley flavor, marjoram flavor, rosemary flavor, laurel flavor, wasabi flavor, spice flavor, onion flavor, garlic flavor, garlic flavor Vegetable flavors such as flavors, cabbage flavors, carrot flavors, cellophane flavors, shiitake flavors, matsutake mushroom flavors, tomato flavors, burdock flavors, mitsuba flavors, peppermint flavors, spearmint flavors, mint flavors such as Japanese mint flavors, vanilla flavors. , Almond flavor, cashew nut flavor, peanut flavor, hazelnut Flavor, walnut flavor, chestnut flavor, macadamia nut flavor, pecan nut flavor, pistachio flavor, Brazil nut flavor, coconut flavor and other nut flavors, wine flavors, whiskey flavors, brandy flavors, rum flavors, gin flavors, liqueur flavors, etc. Seafood flavors such as Western flavors, seafood flavors, crustacean flavors, knot flavors, seaweed flavors, corn flavors, potato flavors, sweet potato flavors, grain flavors such as rice flavors, bread flavors, honey flavors, maple syrup Sugar flavors such as flavors, sugar flavors, brown sugar flavors, molasses flavors, etc. That. Specific examples of these flavors include flavors described in, for example, [Patent Office Official Gazette, Collection of Well-Known and Conventional Techniques (Flavor) Part 2, Perfume for Food].

  Although the taste improver or taste improver composition of the high-intensity sweetener of the present invention can be used as it is by adding it to foods and drinks, a solution dissolved in a water-miscible organic solvent, an emulsion preparation, a powder preparation It can also be added to food and drink, for example.

  Examples of the water-miscible organic solvent for dissolving the taste improver or the taste improver composition of the high-intensity sweetener of the present invention include, for example, ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, methyl ethyl ketone, 2-propanol. , Glycerin, propylene glycol and the like. Of these, ethanol, glycerin or propylene glycol is particularly preferable from the viewpoint of use in foods and drinks.

  Further, in order to obtain an emulsified preparation, it can be obtained by emulsifying the taste improver or the taste improver composition of the high intensity sweetener of the present invention with an emulsifier. The method of emulsifying the taste improver or taste improver composition of the high-intensity sweetener of the present invention is not particularly limited, and various emulsifiers conventionally used in foods and drinks, for example, fatty acids Monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, modified starch, sorbitan fatty acid ester, quilla extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid An emulsion having excellent stability can be obtained by emulsification using a homomixer, a colloid mill, a rotary disk type homogenizer, a high-pressure homogenizer, etc., and its salts, carrageenan, gelatin, casein, etc.The amount of these emulsifiers used is not strictly limited and can be varied over a wide range according to the type of emulsifier used, etc., but usually, the taste improver or the taste improver for the high intensity sweetener of the present invention is used. It is suitable to be in the range of about 0.01 to about 100 parts by weight, preferably about 0.1 to about 50 parts by weight, relative to 1 part by weight of the taste improver composition. Further, in order to stabilize the emulsification, the water-soluble solution may be, for example, glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, reduced starch syrup, and other polyhydric alcohols in addition to water. One kind or a mixture of two or more kinds can be blended.

  Further, the emulsion thus obtained can be made into a powder formulation by drying if desired. Upon pulverization, saccharides such as trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be appropriately blended, if necessary. The amount of these used can be appropriately selected depending on the properties desired for the powder formulation.

  Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1 Effect of ethyl-3 (R) -hydroxyhexanoate on acesulfame K Acesulfame K (manufactured by Neutrinova) was prepared as an aqueous solution having a concentration of 300 ppm (mass basis), and ethyl-3 (R) -hydroxyhexanoate was prepared. Was added in the amount shown in Table 1 (based on mass). A sensory evaluation was performed on these using 10 well-trained panelists. In the sensory evaluation, the following three items were evaluated in 6 levels, and the average score was calculated. In addition, the average score of three more items was used as the comprehensive evaluation. The results are shown in Table 1.
(1) Regarding bitterness of aftertaste (hereinafter, referred to as “bitterness”): Very strong bitterness is felt in the aftertaste (1 point), Strong bitterness is felt in the aftertaste (2 points), Bitterness is felt in the aftertaste (3 points), Somewhat bitter aftertaste (4 points), slightly bitter aftertaste (5 points), no aftertaste bitterness (6 points)
(2) Regarding the drawback that sweetness has a tail (hereinafter referred to as "sweetness aftereffect"): Sweetness aftereffect is very strong and not desirable sweetness (1 point), sweetness aftereffect is strong and desirable sweetness No (2 points), sweet aftertaste is weak, preferable sweetness is weak (3 points), sweet aftertaste is slightly felt (4 points), sweet aftertaste is slightly felt (5 points), sweetness You can't feel the aftertaste and strongly feel the desirable sweetness (6 points).
(3) Aroma (hereinafter referred to as "aroma"): Aroma is very strongly felt and annoying (1 point), Aroma is strongly felt and quite annoying (2 points), aroma is felt It does not become (3 points), a fragrance is felt a little but not so much (4 points), a fragrance is slightly felt but hardly noticed (5 points), no fragrance is felt at all (6 points) )

  From the above sensory evaluation, it was confirmed that the taste defect of Acesulfame K was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement of taste was particularly improved from 0.01 ppm or more in the amount of addition of ethyl-3 (R) -hydroxyhexanoate, and was extremely improved at 0.05 ppm or more. However, when 0.05 ppm or more, particularly 0.2 ppm or more was added, it was observed that the aroma peculiar to ethyl-3 (R) -hydroxyhexanoate was felt to some extent. Therefore, the preferred concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the taste of Acesulfame K is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, and more preferably 0.03 ppm. ˜0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  In this example, since only acesulfame K is added to water, the aroma is slightly felt when ethyl-3 (R) -hydroxyhexanoate is added at 0.05 ppm or more, particularly 0.2 ppm or more. However, when ethyl-3 (R) -hydroxyhexanoate was used as a material constituting the mixed flavor in foods and drinks, there was no problem at all, or conversely, a good aroma was imparted. By doing so, it is highly likely that it will be an advantage.

Example 2 Effect of ethyl-3 (R) -hydroxyhexanoate on sucralose An aqueous solution having a sucralose (manufactured by San-Ei Gen FFI Co., Ltd.) concentration of 100 ppm (mass basis) was prepared, and ethyl-3 (R) -hydroxy was prepared. Hexanoate was added in the amount shown in Table 2 (based on mass). A sensory evaluation was performed on these using 10 well-trained panelists. The sensory evaluation was performed in exactly the same manner as in Example 1. The results are shown in Table 2.

  From the above sensory evaluation, it was confirmed that the taste defect of sucralose was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement of taste was particularly improved from 0.01 ppm or more in the amount of addition of ethyl-3 (R) -hydroxyhexanoate, and was extremely improved at 0.05 ppm or more. However, when 0.05 ppm or more, particularly 0.2 ppm or more was added, it was observed that the aroma peculiar to ethyl-3 (R) -hydroxyhexanoate was felt to some extent. Therefore, the preferred concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the taste of sucralose is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, and more preferably 0.03 ppm to It was considered to be 0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  Since the present example is a system in which only sucralose is added to water, addition of 0.05 ppm or more of ethyl-3 (R) -hydroxyhexanoate, particularly 0.2 ppm or more, aroma is slightly felt. As a result, when ethyl-3 (R) -hydroxyhexanoate is used as a material constituting a compounded flavor in foods and drinks, there is no problem, or conversely, a good aroma is imparted. This is likely to be an advantage.

Example 3 Effect of ethyl-3 (R) -hydroxyhexanoate on aspartame An aqueous solution having a concentration of aspartame (manufactured by Ajinomoto Co., Inc.) of 300 ppm (mass basis) was prepared, and ethyl-3 (R) -hydroxyhexanoate was used in Table 2. The addition amount (based on mass) shown in 1 was added. A sensory evaluation was performed on these using 10 well-trained panelists. The sensory evaluation was performed in exactly the same manner as in Example 1. The results are shown in Table 3.

  From the above sensory evaluation, it was recognized that the defect in the taste of aspartame was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement of taste was particularly improved from 0.01 ppm or more in the amount of addition of ethyl-3 (R) -hydroxyhexanoate, and was extremely improved at 0.05 ppm or more. However, when 0.05 ppm or more, particularly 0.2 ppm or more was added, it was observed that the aroma peculiar to ethyl-3 (R) -hydroxyhexanoate was felt to some extent. Therefore, the preferable concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the taste of aspartame is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, and more preferably 0.03 ppm to It was considered to be 0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  In this example, since only aspartame was added to water, addition of ethyl-3 (R) -hydroxyhexanoate in an amount of 0.05 ppm or more, and particularly 0.2 ppm or more, aroma was slightly felt. As a result, when ethyl-3 (R) -hydroxyhexanoate is used as a material constituting a compounded flavor in foods and drinks, there is no problem, or conversely, a good aroma is imparted. This is likely to be an advantage.

Example 4 Effect of ethyl-3 (R) -hydroxyhexanoate on stevia sweetener Stevia sweetener containing stevioside (Rebaudio J-100, manufactured by Morita Chemical Co., Ltd.) An aqueous solution having a concentration of 150 ppm (mass standard) was prepared, and ethyl- The amount of 3 (R) -hydroxyhexanoate added (based on mass) shown in Table 4 was added. A sensory evaluation was performed on these using 10 well-trained panelists. The sensory evaluation was performed in exactly the same manner as in Example 1. Table 4 shows the result.

  From the above sensory evaluation, it was recognized that the taste defect of the Stevia sweetener was improved by adding 0.001 to 10 ppm of ethyl-3 (R) -hydroxyhexanoate. In addition, the improvement of taste was particularly improved from 0.01 ppm or more in the amount of addition of ethyl-3 (R) -hydroxyhexanoate, and was extremely improved at 0.05 ppm or more. However, when 0.05 ppm or more, particularly 0.2 ppm or more was added, it was observed that the aroma peculiar to ethyl-3 (R) -hydroxyhexanoate was felt to some extent. Therefore, the preferable concentration range of ethyl-3 (R) -hydroxyhexanoate for improving the taste of the stevia sweetener is 0.001 ppm to 10 ppm, preferably 0.01 ppm to 1 ppm, and more preferably 0.1. It was considered to be 03 ppm to 0.4 ppm, particularly preferably 0.05 ppm to 0.2 ppm.

  In this example, since the system was a system in which only stevia sweetener was added to water, the aroma was slightly felt when ethyl-3 (R) -hydroxyhexanoate was added at 0.05 ppm or more, particularly 0.2 ppm or more. However, when ethyl-3 (R) -hydroxyhexanoate was used as a material constituting the mixed flavor in foods and drinks, there was no problem, or conversely, a good aroma was obtained. It is considered highly likely that it will be an advantage when added.

Example 5 Addition to commercially available non-fermented non-alcoholic beer flavored beverage and sensory evaluation Commercially available non-fermented non-alcoholic beer flavored beverage (product with "sweetener (acesulfame K)" as a raw material) concentration shown in Table 5 The amount of ethyl-3 (R) -hydroxyhexanoate was added, and sensory evaluation was performed using 10 well-trained panelists. The sensory evaluation standard is a commercially available non-fermented non-alcoholic beer flavored beverage with no addition of ethyl-3 (R) -hydroxyhexanoate as a "control", and the following 3 items are evaluated in 6 levels, and the average score thereof is I calculated. In addition, the average score of three more items was used as the comprehensive evaluation. Table 5 shows the results.
(1) Regarding the bitterness of the aftertaste derived from the high-intensity sweetener (hereinafter referred to as "bitterness"): control (1 point), bitterness of the aftertaste is slightly reduced (2 points), bitterness of the aftertaste is slight (3 points), bitterness of aftertaste is moderately reduced (4 points), bitterness of aftertaste is considerably reduced (5 points), bitterness of aftertaste is significantly reduced, and almost I don't care (6 points)
(2) Regarding the drawback that the sweetness derived from the high-intensity sweetener has a tail (hereinafter referred to as “sweetness after-effect”): control (1 point), sweetness after-effect is slightly reduced (2) Sweetness, aftertaste is slightly reduced (3 points), sweetness aftertaste is moderately reduced (4 points), sweetness aftertaste is significantly reduced (5 points), sweetness Subsequent pulling has been greatly reduced, making it almost unnoticeable (6 points).
(3) Aroma (hereinafter referred to as "aroma"): Control (6 points), a slightly fruity aroma compared to the control but not noticed at all (5 points), slightly fruity aroma compared to the control Feels but does not care much (4 points), feels a little fruity aroma compared to the control but does not care much (3 points), feels a fruity aroma clearly compared to the control but does not care so much (2 points) , I feel a rather fruity scent compared to the control, and I am a little worried (1 point)

  From sensory evaluation results, commercially available non-fermented non-alcoholic beer flavored beverages (products with the label "sweetener (acesulfame K)") are derived from the sweetener (acesulfame K), and the bitterness and sweetness are followed by ethyl-3. It was found that the addition was improved by adding 0.001 to 10 ppm of (R) -hydroxyhexanoate. It should be noted that the improvement of bitterness is the addition amount of ethyl-3 (R) -hydroxyhexanoate, and an improvement effect is observed even at 0.001 ppm, a considerable improvement is observed at 0.01 ppm or more, and a significant improvement at 0.05 ppm or more. Well improved. Further, the improvement in the aftertaste of sweetness was particularly improved when the added amount of ethyl-3 (R) -hydroxyhexanoate was 0.01 ppm or more, and was very well improved when it was 0.05 ppm or more.

  However, when 0.4 ppm or more was added, it was observed that the fragrance peculiar to ethyl-3 (R) -hydroxyhexanoate was slightly felt.

  From the above results, even in commercially available non-fermenting non-alcoholic beer flavored beverages (products with the label “sweetener (acesulfame K)”), ethyl-3 (R) -hydroxyhexanoate was added in an amount of 0.001 to 0.001. It was confirmed that the addition of 10 ppm improved the bitterness and the aftertaste of sweetness derived from the sweetener (acesulfame K).

Example 6 Effect of various hydroxy acid esters on a mixture of high-potency sweeteners Acesulfame K (manufactured by Neutrinova) concentration 60 ppm (mass basis), sucralose (manufactured by San-Ei Gen FFI Co.) concentration 20 ppm (mass basis), Prepare a high-potency sweetener mixture aqueous solution (comparative product 1) containing aspartame (manufactured by Ajinomoto Co.) concentration 60 ppm (mass standard) and stevioside-containing stevia sweetener (manufactured by Morita Chemical Co., Rebaudio J100) concentration 30 ppm (mass standard). And methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, methyl-3. -Hydroxyhexanoate, ethyl-3 (R) -hydro Cyhexanoate, ethyl-3-hydroxyhexanoate (racemic), ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxy A solution was prepared by adding 0.1 ppm each of pentanoate or ethyl-5-hydroxydecanoate (particularly, those without RS indication are racemic).

  By a blind test using 10 panelists, a sensory evaluation was performed on the comparative product 1 and the solution to which the respective hydroxy acid ester was added, which was better in terms of bitterness and sweetness, and the number of the people was totaled. Table 6 shows the results.

  As shown in Table 6, it was confirmed that any of the hydroxy acid esters had an effect of improving the taste (bitterness, aftertaste of sweetness) of the high-intensity sweetener mixture at an addition concentration of 0.1 ppm. It was

Example 7 Addition of Various Hydroxy Acid Esters to Commercial Non-Alcoholic Beer Flavored Beverage and Sensory Evaluation Commercially available non-alcoholic beer flavored beverage (product with "sweetener (acesulfame K)" as a raw material) is shown in Table 7. Hydroxy acid ester (ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, ethyl-3-hydroxypentanoate, methyl-2-hydroxypentanoate, ethyl-3 (R) -hydroxyhexanoate, Ethyl-3-hydroxyhexanoate (racemic), methyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate or ethyl-5-hydroxydecanoate) was added at 0.1 ppm and well trained. Sensory evaluation was performed using 10 panelists.

  The items and criteria for sensory evaluation were the same as in Example 5. The results are shown in Table 7.

  As shown in Table 7, the high sweetness of commercially available non-alcoholic beer flavored beverages (products with the label "sweetener (acesulfame K)") at an addition concentration of 0.1 ppm for all hydroxy acid esters It was confirmed that there was an effect of improving the taste derived from the degree of sweetness (bitterness, subsequent sweetness).

Example 8 Evaluation of Sweetness by TI Method To the comparative product 1 used in Example 6, 0.1 ppm (mass basis) of ethyl-3 (R) -hydroxyhexanoate was added. The sweetness of the aqueous solution added without addition of ethyl-3 (R) -hydroxyhexanoate was evaluated by the TI method. The TI method (Time-Intensity method: New Tactile Dictionary, Science Forum, P420-421 (1999)) is a sensory evaluation method, in which the strength of taste is evaluated over time, and the strength of taste is plotted on a time axis. This is a method of plotting to obtain a curve, and based on this curve, the characteristics of the change over time in the taste of the sample to be evaluated and the taste quality improving effect are evaluated.

  The TI method was performed by the following procedure. (1) Start measuring the time at the same time that the sample (20 ml) is contained in the mouth, (2) spit out the sample after 5 seconds, and (3) record the sweetness intensity over time and make a graph. The larger the sweetness intensity value, the stronger the sweetness.

  Evaluation by the TI method was performed by 10 panelists. The average evaluation result is shown in FIG.

  As shown in FIG. 1, the aqueous solution to which 0.1 ppm (mass basis) of ethyl-3 (R) -hydroxyhexanoate was added was compared with the aqueous solution containing no additive, and the sweetness of the high-potency sweetener was post-extracted. Was improved and it was confirmed that the sharpness was good.

Example 9 Preparation of flavor composition containing the taste improver of the present invention A beer flavor composition (Comparative Product 2) was prepared according to the formulation shown in Table 8.

  A taste improver composition (Invention product 1) in which 0.01% of ethyl-3 (R) -hydroxyhexanoate was added to Comparative product 2 was prepared.

Reference Example 1 Preparation of hop extract 100 g of hop pellets (Haratau Magnum) was added to a mixed solution of 400 g of water and 400 g of 95% ethanol, and the mixture was stirred and extracted at 75 ° C for 2 hours. After cooling to 30 ° C. and solid-liquid separation with a bleaching cloth, suction filtration was carried out using a Nutsche precoated with diatomaceous earth to obtain a filtrate (578 g). After adding 100 g of glycerin as a suspending agent and mixing well, it was concentrated under reduced pressure to Bx70 ° using a rotary evaporator, and the concentrated solution was sterilized by heating at 90 ° C for 5 minutes, cooled to 30 ° C, filled into a container, and hopped. An extract (reference product 1) (135.0 g, Bx70 °, pH 5.35, alcohol 0%) was obtained.

Example 10 Addition to non-fermented non-alcoholic beer flavored beverage and sensory evaluation A non-fermented non-alcoholic beer flavored beverage was prepared according to the formulation shown in Table 9.

  The flavor of each beverage was sensory evaluated by 10 panelists.

  As a result, all 10 persons evaluated that the non-fermented non-alcoholic beer flavored beverage to which the product 1 of the present invention was added was more delicious than the non-fermented non-alcoholic beer flavored beverage to which the comparative product 2 was added. In addition, as an average evaluation content, the peculiar bitterness of the high-intensity sweetener was improved, the post-sweetness improvement was also improved, the crispness was good, and the beer-like feeling was good, and it was extremely delicious. It was evaluated as feeling.

Example 11 Preparation of a flavor composition containing the taste improver of the present invention A flavor composition for sports drinks (Comparative product 3: grapefruit flavor) was prepared according to the formulation shown in Table 10.

A taste improver composition (Invention Product 2) was prepared by adding 0.1% of ethyl-3 (R) -hydroxyhexanoate to Comparative Product 3.
Preparation of emulsified fragrance 50 g of the present invention product 2 (or comparative product 3), 91 g of SAIB (sucrose diacetate hexaisobutyrate), 8 g of medium chain saturated fatty acid triglyceride and 1 g of natural vitamin E are mixed and dissolved to obtain a uniform oily property. A material mixture was obtained. This mixture was added to a mixed solution of 350 g of glycerin, 185 g of gum arabic and 315 g of water, and the mixture was pre-stirred to disperse the mixture, followed by T.I. K. Using a homomixer (manufactured by Primix Co., Ltd.), the mixture was emulsified at 5000 rpm for 10 minutes to obtain a uniform emulsion having a particle size of about 0.2 to 0.5 μm (invention product 3 or comparative product 4).

Example 12 Addition to sports drink and sensory evaluation A sports drink was prepared according to the formulation shown in Table 11.

  The flavor of each beverage was sensory evaluated by 10 panelists.

  As a result, all 10 persons evaluated that the sports drink to which the present invention product 3 was added was more delicious than the sports drink to which the comparative product 4 was added. In addition, as an average evaluation content, the peculiar bitterness of the high-intensity sweetener was improved, the after-taste of sweetness was also improved, the sharpness was good, and the feeling of smoothness was good, and it felt very delicious. Was evaluated.

Example 13 Preparation of Flavor Composition Incorporating Taste Improver of the Present Invention A flavor composition for carbonated beverages (Comparative product 5: lime flavor) was prepared according to the formulation shown in Table 12.

  A taste improver composition (Invention product 4) in which 0.01% of ethyl-3 (R) -hydroxyhexanoate was added to Comparative product 5 was prepared.

Example 14 Addition to carbonated beverage and sensory evaluation A carbonated beverage was prepared according to the formulation shown in Table 13.

  The flavor of each beverage was sensory evaluated by 10 panelists.

  As a result, all 10 persons evaluated that the carbonated drink to which the product 4 of the present invention was added was more delicious than the carbonated drink to which the comparative product 5 was added. In addition, as an average evaluation content, the peculiar bitterness of the high-intensity sweetener was improved, the after-taste of sweetness was also improved, the sharpness was good, and the feeling of smoothness was good, and it felt very delicious. Was evaluated.

Claims (14)

Methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, methyl-3-hydroxyhexanoate , Ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxypentanoate and ethyl -5. A residual residue improver derived from a high-potency sweetener, which comprises a hydroxy acid ester consisting of one or more selected from the group consisting of 5-hydroxydecanoate as an active ingredient. High-intensity sweeteners include sucralose, aspartame, acesulfame potassium, saccharin, saccharin sodium, stevia extract, rebaudioside A, neotame, alitame, monatin, taumatine, licorice extract (glycyrrhizin), lakanka extract (mogroside) and sweet tea. The post-residue improving agent derived from the high-potency sweetener according to claim 1, which is one kind or two or more kinds selected from the group consisting of an extract (phylozultin). What is claimed is: 1. A food or drink comprising a high-potency sweetener and a hydroxy acid ester, wherein the after-sales derived from the high-potency sweetener is improved, wherein the hydroxy acid ester is methyl-3-hydroxybutyrate, ethyl-3- Hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl- One or more selected from the group consisting of 3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxypentanoate and ethyl-5-hydroxydecanoate . , And 0.001 ppm to 1 of the hydroxy acid ester based on the weight of food and drink ppm compounded formed by food or drink. What is claimed is: 1. A food or drink which comprises a high-intensity sweetener and a hydroxy acid ester and has improved taste sharpness, wherein the hydroxy acid ester is methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl- 4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate And one or more selected from the group consisting of ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxypentanoate and ethyl-5-hydroxydecanoate, and said hydroxy acid Do not mix the ester with 0.001ppm to 10ppm based on the weight of food and drink. Food and drink. What is claimed is: 1. A food or drink which comprises a high-intensity sweetener and a hydroxy acid ester and has an improved feeling of mouthfeel, wherein the hydroxy acid ester is methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-. Hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl 2-hydroxy-2-methylbutyrate, methyl-2-hydroxypentanoate, and ethyl-5-hydroxydecanoate, which are one or more selected from the group consisting of the hydroxy acid esters. it was 0.001ppm~10ppm formulated based on the weight of the food or beverage Food and drink. Food and drink, food and drink according to any one of claims 3-5 which is a sport drink or carbonated beverage. The carbonated beverage is a sparkling liquor, a new genre beer, a non-fermented beer-taste beverage, a non-alcoholic beer, a chu-hi or a non-alcoholic chu-hi, and the food and drink according to any one of claims 3 to 7 . Methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, methyl-3-hydroxyhexanoate , Ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxypentanoate and ethyl After the high-potency sweetener-derived food or drink containing a high-potency sweetener, which comprises a hydroxy acid ester consisting of one or more kinds selected from the group consisting of -5-hydroxydecanoate Remaining improvement method. Methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, methyl-3-hydroxyhexanoate , Ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxypentanoate and ethyl A method for improving the sharpness of taste of a food or drink containing a high-intensity sweetener, which comprises containing one or more hydroxy acid esters selected from the group consisting of -5-hydroxydecanoate. Methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-3-hydroxypentanoate, ethyl-3-hydroxypentanoate, methyl-3-hydroxyhexanoate , Ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2-methylbutyrate, methyl-2-hydroxypentanoate and ethyl A method for improving the feeling of feeling of a food or drink containing a sweetener having a high degree of sweetness, which comprises incorporating one or more hydroxy acid esters selected from the group consisting of -5-hydroxydecanoate. Content relative to food and drink of the hydroxy acid ester, based on the weight of the food or drink is in the range of 0.001ppm~10ppm of claim 8, wherein the high intensity sweetener-containing food products, from high-potency sweeteners Remaining improvement method. The method for improving taste sharpness of a high-sweetness sweetener-containing food or drink according to claim 9 , wherein the content of the hydroxy acid ester in the food or drink is in the range of 0.001 ppm to 10 ppm based on the mass of the food or drink. The method for improving the feeling of feeling of a high-sweetness sweetener-containing food or drink according to claim 10 , wherein the content of the hydroxy acid ester in the food or drink is in the range of 0.001 ppm to 10 ppm based on the mass of the food or drink. A food or drink comprising a high-intensity sweetener and a hydroxy acid ester, wherein the hydroxy acid ester is methyl-3-hydroxybutyrate, ethyl-3-hydroxybutyrate, ethyl-4-hydroxybutyrate, methyl-. 3-hydroxypentanoate, ethyl-3-hydroxypentanoate, ethyl-3-hydroxyhexanoate, ethyl-3-hydroxyoctanoate, ethyl-3-hydroxydecanoate, ethyl-2-hydroxy-2 -One or more selected from the group consisting of methyl butyrate, methyl-2-hydroxypentanoate and ethyl-5-hydroxydecanoate , and the hydroxy acid ester is based on the weight of food or drink. As a food or drink, the content is 0.001 ppm to 10 ppm.

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