JP6717583B2 - How to mask sourness of food and drink - Google Patents

Description

The present invention is a sourness-masked food or drink that contains advantheme in an amount below the sweetness threshold value for food or drink, and an acidity masking of sourness in food or drink to which advantheme is added in an amount below the sweetness threshold value for food or drink. The present invention relates to a method and a sourness masking agent for foods and drinks, which contains advantame as an active ingredient.

Sourness is an important factor in taste formation along with saltiness, bitterness, sweetness, and the like in foods and drinks, and the foods and drinks themselves may originally have sourness such as lemon and yogurt, but in many cases Is added by adding an acidulant such as acetic acid, citric acid, malic acid, succinic acid, tartaric acid, lactic acid, phosphoric acid.
These acidulants not only simply add sourness to foods and drinks, but also have functions such as antiseptic, storage, antibacterial and buffering actions, and therefore are added to foods and drinks in the expectation of these actions in addition to taste adjustment. There are cases where
However, on the other hand, the addition of an acidulant may cause a decrease in pH or a change in characteristics of food or drink, and as a result, the original taste balance of the food or drink is impaired or unpleasant sourness is enhanced. However, there is a problem that the taste of food and drink is adversely affected.
Further, the sourness generated during the processing, distribution or storage of food and drink may reduce the preference of consumers for food and drink due to their unpleasant sensation, resulting in a decrease in value.
Furthermore, the unpleasant sourness of Arabica coffee beans and the strong sourness of foods and drinks such as lemon and yogurt were not desired by consumers who are not good at sourness.

Therefore, as a method for improving particularly unpleasant sourness of foods and drinks, addition of various masking agents to mask sourness has been studied and various proposals have been made.
For example, a method using a flavor such as dimethylmethoxyfuranone (Patent Document 1), a method using catechins (Patent Document 2), a method using malt extract (Patent Document 3), a method using cellooligosaccharide (Patent Document 4), A method in which honey and a high-intensity sweetener such as sucralose are used together (Patent Document 5), and further, high-intensity sweeteners such as aspartame, Rakan fruit extract, and sucralose are used in amounts that do not exhibit their sweetness (below the sweetness threshold). Method) and the like have been proposed (Patent Documents 6 to 8).

On the other hand, Advantame (chemical name: N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester monohydrate) is In Table 1 of Patent Document 9, it is represented by Compound No. 1, is a high-intensity sweetener similar to aspartame, sucralose, etc., and has a sweetness about 30,000 times that of sucrose.
In Non-Patent Document 1, Advantame is effective for masking off-tastes (bitterness, astringency, astringency, etc.) and can mask bitterness such as amino acids (L-arginine), vitamins, and stevia (Reb-A). It is shown.
Furthermore, Patent Document 10 describes that the yogurt containing the obtained advantame using advantame for the production of yogurt has a good balance between sweetness and sourness, but advantame is A sufficient amount (2.5 ppm to 5 ppm) is used to impart a sweetness to the yogurt.
However, neither of these documents describes or suggests that the sourness of foods and drinks can be masked by adding/adding Advantame to foods/foods in an amount equal to or less than the sweetness threshold value.

Japanese Patent Laid-Open No. 2010-200636 JP, 2007-20525, A JP, 2011-254809, A JP, 2008-199997, A JP, 2007-209205, A JP-A-59-21369 JP, 2014-82960, A JP, 10-215793, A Japanese Patent No. 3959964 JP2012-200198A

Monthly Food Chemical June 2014 issue, Vol. 30, No. 6, pages 19-23

In the methods described in Patent Documents 1 to 5, even if the sourness of foods and drinks can be masked, the original taste and taste of foods and drinks are impaired due to the taste of these masking agents themselves. There is a concern, and the methods described in Patent Documents 6 to 8 have a problem that the sourness of foods and drinks cannot be sufficiently masked.
The present invention has been made in view of the circumstances as described above, without impairing the original flavor and taste of food and drink, food and drink with acidity masked, and a method for masking sourness of food and drink, and It is intended to provide a sourness masking agent for food and drink.

The inventors of the present invention have conducted extensive studies, and found that the high-intensity sweetener, Advantame, was contained in or added to foods and beverages in an amount equal to or less than its sweetness threshold value (0.2 ppm measured by the limiting method). It was found that by doing so, the sourness of the food or drink can be masked without impairing the original flavor or taste of the food or drink.

The present invention relates to the following foods and drinks with sourness masked.
Item 1. A sourness-masked food/beverage product, which contains advantame in an amount not greater than the sweetness threshold value of the food/beverage product.
Item 2. The sourness-masked food or drink according to item 1, which contains advantame in an amount of 0.2 ppm or less.
Item 3. The sourness-masked food or drink according to Item 1, wherein the food or drink contains lactic acid and/or malic acid.
Item 4. The sourness-masked food or drink according to item 3, which contains 0.0002 ppm to 0.2 ppm of advantame.

The present invention also relates to the following method for masking sourness of foods and drinks.
Item 5. A method for masking sourness of foods and drinks, which comprises adding Advantame to the foods and drinks in an amount equal to or less than a sweetness threshold value.
Item 6. Item 6. The method for masking sourness of foods and drinks according to Item 5, wherein Advantame is added in an amount of 0.2 ppm or less.
Item 7. Item 6. The sourness masking method for food or drink according to Item 5, wherein the food or drink contains lactic acid and/or malic acid.
Item 8. Item 8. The method for masking sourness of foods and drinks according to Item 7, wherein 0.0002 ppm to 0.2 ppm of advantame is added.

Furthermore, the present invention relates to the sourness masking agents for foods and drinks listed below.
Item 9. A sourness masking agent for foods and drinks, which comprises Advantame as an active ingredient.

According to the present invention, by adding/adding Advantame to a food or drink in an amount equal to or less than its sweetness threshold value (0.2 ppm), the sourness of the food or drink can be obtained without impairing the original flavor or taste of the food or drink. It has the excellent effect of masking and making it easier to eat and drink.
Furthermore, since the amount of advantame added is extremely small, that is, below the sweetness threshold value, there is an advantage that the cost can be reduced.

The present invention relates to a sour taste-masked food or drink product, which contains advantame in an amount not more than a sweetness threshold value with respect to the food or drink product.

Examples of the sour food and drink that is the subject of the present invention include carbonated drinks such as cider and lemon squash; drinks containing natural fruit juices such as orange, lemon, grape and apple; and vegetable juices such as tomato and carrot. Beverages; dairy beverages; lactic acid beverages; coffee beverages; sports beverages; soft drinks; alcoholic beverages such as beer and chuhai; non-alcoholic beverages such as beer-taste beverages; confectionery breads containing flower paste, jam, etc.; udon, ramen Noodles such as; instant rice; confectionery such as candy, gum, tablets, gummy candy, chocolate, snacks; dessert foods such as jelly, bean paste, almond tofu; frozen desserts such as sorbet; milk such as yogurt, cheese, sour cream Products: Pickled plums, kimchi, pickles, pickled shiso, etc.; Tofu and deep-fried tofu; Brewed vinegar, vinegar, apple vinegar, black vinegar, sushi vinegar, combined vinegar, Worcester sauce, tartar sauce, mayonnaise, dressing, tomato ketchup, hamburg sauce , Seasoning such as steak sauce; instant noodles (soup), potage, spaghetti sauce, demiglace sauce, chili sauce, curry, hayashi rice, cream stew, beef stew, gratin, doria, cooked rice, marbo tofu, vinegared pork Retort/cooked foods such as raw, chirashi sushi, Inari sushi and Inari fried; microwave foods such as pilaf, spaghetti, oyakodon and soup.
The present invention can also be applied to foods having a pH lower than usual for improving the preservability and foods having a strong sourness due to deterioration of food components during processing and storage.
Furthermore, the present invention can also be applied to vitamin preparations containing vitamin C, pharmaceuticals such as oral tablets, quasi-drugs such as oral refreshing agents and toothpaste.

Examples of substances contained in these foods or drinks or exhibiting sourness that these foods and drinks originally have include, for example, various natural materials, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid, Examples thereof include natural or synthetic acidulants such as acetic acid, glucono delta lactone, adipic acid, succinic acid, phosphoric acid, and ascorbic acid.

Advantame (chemical name: N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine 1-methyl ester 1-water used in the present invention. Is a high-intensity sweetener having a sweetness about 30,000 times that of sucrose, developed by Ajinomoto Co., Inc., and recently approved as a sweetener in the EU and the US. Was designated as a food additive last year and was approved for use.
Advantage can be produced, for example, according to the production method described in Example 1 of Patent Document 9.
In addition, recently, a preparation containing Advantheme is also commercially available, and Sweetup V-30 (preparation containing 0.1% of Advantheme, manufactured by San-Ei Gen FFI Co., Ltd.) can be used.

The amount of advantame contained/added to the food/drink to mask the sourness of the food/drink is the sweetness threshold value (0.2 ppm) or less as measured by the limit method, and the amount not exhibiting the sweetness. Is.
When the food or drink contains citric acid, tartaric acid, fumaric acid, acetic acid, gluconodeltalactone, adipic acid, succinic acid, phosphoric acid or ascorbic acid, preferably 0.05 ppm to 0.2 ppm, More preferably, it is 0.1 ppm to 0.2 ppm.
When the food or drink contains these acids, if the amount of advantame is less than 0.05 ppm, the effect of masking the sourness of the food or drink is not sufficient, and conversely if it is more than 0.2 ppm, The sweetness that remains after advantame comes to be felt, and the original taste of foods and drinks may be impaired.
Here, that the food or drink contains these acids includes not only the case where these acids are added to the food and drink but also the case where the food and drink itself originally has these acids. ..

In particular, when the food or drink contains lactic acid and/or malic acid, the amount of advantame contained in or added to the food or drink is measured by the limit method in order to mask the sourness of the food or drink. Then, the amount is not more than the sweetness threshold value (0.2 ppm), preferably 0.0002 ppm to 0.2 ppm, and more preferably 0.0005 ppm to 0.2 ppm.
When the food or drink contains lactic acid and/or malic acid, the advantage is that the adventame can mask the sourness of the food or drink even with a very small amount (one-thousandth of the sweetness threshold). It has a great effect.
Here, the fact that the food or drink contains lactic acid and/or malic acid does not only mean that the food or drink contains these acids, but the food or drink itself originally has these acids. Including cases.
Among the foods and drinks exemplified above, as foods and drinks containing lactic acid and/or malic acid, beverages containing natural fruit juice such as grapes and apples; lactic acid bacteria drinks; soft drinks; milk such as yogurt, cheese and sour cream Products; jelly; candy; sherbet and other frozen desserts; pickled plums, kimchi and other pickles; cider vinegar, black vinegar and other flavor seasonings.

The food or drink of the present invention can be produced by a conventional method except that the amount of advantame contained in or added to the food or drink is equal to or less than the sweetness threshold value.
It suffices if it is contained in the final product, and the timing and order of addition of advantame do not matter, but since advantame is effective in a very small amount below the sweetness threshold value as described above, advantame When it is contained or added to food or drink, it is used by dissolving it in water or the like, or it is mixed with dextrin or sugar alcohol (for example, reduced palatinose, maltitol, sorbitol, etc.) in a solid state, for example, 1 It is preferable to use it after diluting it by 1,000 times or 10,000 times.
The above-mentioned commercially available formulation containing 0.1% of Advantheme (Sweet Up V-30, manufactured by San-Ei Gen FFI Co., Ltd.) was prepared by diluting Advantame 1,000 times with dextrin and reduced palatinose. It is a formulation, which is convenient to use.

In addition, a sweetener other than Advantame may be used in combination with the food or drink of the present invention.
As the sweetener, sucrose, glucose, fructose, fructose-glucose liquid sugar, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide) Sugar, nigerooligosaccharide, thean deoligosaccharide, soybean oligosaccharide, etc.), trehalose, palatinose, sugar alcohol (erythritol, sorbitol, xylitol, maltitol, lactitol, reduced palatinose, mannitol, etc.), high-potency sweetener (aspartame, sucralose, acesulfame). Potassium, neotame, stevia extract, Rakan fruit extract, thaumatin, glycyrrhizin, saccharin, etc.) can be used alone or in combination of two or more.

Furthermore, the food and drink of the present invention may be mixed with additives such as antioxidants, fragrances, pigments, emulsifiers, preservatives, seasonings, pH adjusters, quality stabilizers, alone or in combination.

The present invention also relates to a method for masking sourness of foods and drinks, which comprises adding Advantame to the foods and drinks in an amount equal to or less than a sweetness threshold value.
The foods and drinks and the acidulants to which the method of the present invention is applied are as described above.
The amount of advantame added to the food or drink for use in the method of the present invention is below the sweetness threshold thereof and below 0.2 ppm.
When the food or drink contains citric acid, tartaric acid, fumaric acid, acetic acid, gluconodeltalactone, adipic acid, succinic acid, phosphoric acid, or ascorbic acid, preferably 0.05 ppm to 0.2 ppm , And more preferably 0.1 ppm to 0.2 ppm.
When the food or drink contains these acids, if the amount of advantame is less than 0.05 ppm, the effect of masking the sourness of the food or drink is not sufficient, and conversely if it is more than 0.2 ppm, The sweetness that remains after advantame comes to be felt, and the original taste of foods and drinks may be impaired.
When the food or drink contains these acids, by adding Advantame to the food or drink in an amount of 0.05 ppm to 0.2 ppm, the original flavor or taste of the food or drink is not impaired. The sourness can be masked.

In particular, when the food or drink contains lactic acid and/or malic acid, the amount of the advantage contained or added to the food or drink in order to mask the sourness of the food or drink is preferably 0. It is 0002 ppm to 0.2 ppm, more preferably 0.0005 ppm to 0.2 ppm.
When the food or drink contains lactic acid and/or malic acid, the sourness of the food or drink can be masked even with an extremely small amount of advantame (amount of 1/1000 of the sweetness threshold).

Further, the present invention relates to a sourness masking agent for foods and drinks, which comprises advantame as an active ingredient.
The advantame contained in the masking agent of the present invention is 0.01 to 5% by mass in the preparation.
The masking agent of the present invention may be prepared by dissolving advantame in water or the like to form a solution, or by mixing dextrin or sugar alcohol (eg, reduced palatinose, maltitol, sorbitol, etc.) with a 1,000-fold amount. Alternatively, it is diluted 10,000 times to obtain a solid state.
The above-mentioned commercially available formulation containing 0.1% of Advantheme (Sweet Up V-30, manufactured by San-Ei Gen FFI Co., Ltd.) was prepared by diluting Advantame 1,000 times with dextrin and reduced palatinose. It is a formulation, which is convenient to use.
The masking agent of the present invention is added in an amount below the sweetness threshold value, that is, an advantame concentration of 0.2 ppm or less, so that sweetness due to advantame is not imparted to food and drink.
In particular, when the food or drink contains lactic acid and/or malic acid, it is preferable to add it so that the advantame concentration is 0.0002 ppm to 0.2 ppm.
The masking agent of the present invention includes the above-mentioned sweeteners and high-intensity sweeteners (for example, sucralose, acesulfame potassium, aspartame, etc.), flavors, pigments, preservatives, and stabilizers to the extent that the effects of the present invention are not impaired. , An antioxidant and the like can be added.

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, "%" indicates mass% and "*" indicates a product of Sanei Gen FFI Corporation.

(Example 1)
An aqueous solution of each acidulant in Table 1 was prepared, and each amount of advantame in Table 2 was added thereto and dissolved to prepare an advantame-containing aqueous solution.
Each of the advantame-containing aqueous solutions was compared with the advantame-free section and evaluated according to the following criteria, and the results are shown in Table 2.
The sourness of Table 1 indicates the strength of the sourness when the sourness of citric acid is 100.
◯: Sour taste suppressing effect can be confirmed Δ: Sour taste suppressing effect can be confirmed somewhat: X: Sour taste suppressing effect cannot be confirmed

It was confirmed that Advantame exerts a sourness masking effect on all of the acidulants tested at an amount below the sweetness threshold value (0.2 ppm).
In particular, for lactic acid and malic acid, the effect of sourness masking was confirmed, and it was found that advantame had a sourness masking effect even at an addition amount of 1,000 times lower than the sweetness threshold value (0.0002 ppm).

(Comparative Example 1)
An aqueous solution containing 0.18% of lactic acid and 0.2% of malic acid same as in Example 1 was prepared, and sucralose was added and dissolved in the amounts shown in Table 3 and sugar was added in the amounts shown in Table 4 to dissolve them. The sourness masking effect of the sweetener of was evaluated in the same manner as in Example 1, and the results are shown in Tables 3 and 4.

It is said that the sweetness threshold of sucralose is about 6 ppm and that of sugar is about 5,000 ppm.
The sweetness of Advantame is about 30,000 times that of sugar and that of sucralose is about 600 times that of sugar. Therefore, even when converted to sweetness, Advantage is much less added than sucralose and sugar, and lactic acid and apples are added. It was confirmed that it has the effect of masking the sourness of the acid.

(Example 2)
According to the formulation of Table 5, after adding each component to water and dissolving it, each amount of Advantam is further added and dissolved in Table 6, and finally carbonated water is added to prepare a carbonated beverage containing 100% apple juice. did.
The acidity masking effect of advantame was evaluated according to the following criteria, and the results are shown in Table 6.
In addition, 90% or more of the organic acids contained in apple juice are malic acid.
A: A remarkable sourness suppressing effect can be confirmed O: A sourness suppressing effect can be confirmed B: Sourness suppressing effect can be confirmed a little: Sourness suppressing effect cannot be confirmed

(Unit is% except for Advantame)

A sourness masking effect was confirmed by adding advantame to a carbonated beverage containing apple juice containing malic acid in an amount equal to or less than the sweetness threshold value.

(Example 3)
Each amount of Advantame shown in Table 7 was added to and dissolved in a commercially available yogurt, and the sourness masking effect was evaluated in the same manner as in Example 2. The results are shown in Table 7.

Even when advantame was added to the yogurt containing lactic acid in an amount equal to or less than the sweetness threshold value thereof, particularly 200 times the sweetness threshold value (0.001 ppm), the sourness masking effect was confirmed.
The effect of masking the sourness was confirmed even when Advantame was added in an amount greater than the sweetness threshold value (0.3 ppm), but at the same time, a strong sweetness aftereffect was felt, which may impair the original flavor and taste of yogurt. there were.

(Example 4)
Each amount of Advantame shown in Table 8 was added to Kimchi (manufactured by Ion), which is a commercially available product containing lactic acid, and the sourness masking effect was evaluated in the same manner as in Example 2. The results are shown in Table 8.

Even if kimchi containing lactic acid was added with advantame in an amount equal to or less than the sweetness threshold value thereof, particularly 20 times the sweetness threshold value (0.01 ppm), a remarkable sourness masking effect was confirmed.

The present invention, by adding and adding the amount of Advantame to the food and drink below the threshold value of its sweetness, it is possible to mask the sourness of the food and drink without impairing the original flavor and taste of the food and drink. , Useful in the field of food and drink.

Claims (5)

A method for masking sourness of foods and drinks, which comprises adding Advantame to foods and drinks in an amount equal to or less than a sweetness threshold value. The method for masking sourness of foods and drinks according to claim 1, wherein advantame is added in an amount of 0.2 ppm or less. The method for masking the sourness of a food or drink according to claim 1, wherein the food or drink contains lactic acid and/or malic acid. The method for masking sourness of foods and drinks according to claim 3, wherein 0.0002 ppm to 0.2 ppm of advantame is added. A sourness masking agent for foods and drinks, which contains advantam as an active ingredient .