JP6845159B2 - グリコシド組成物 - Google Patents
グリコシド組成物 Download PDFInfo
- Publication number
- JP6845159B2 JP6845159B2 JP2017560187A JP2017560187A JP6845159B2 JP 6845159 B2 JP6845159 B2 JP 6845159B2 JP 2017560187 A JP2017560187 A JP 2017560187A JP 2017560187 A JP2017560187 A JP 2017560187A JP 6845159 B2 JP6845159 B2 JP 6845159B2
- Authority
- JP
- Japan
- Prior art keywords
- rebaugioside
- reb
- composition
- sweetener composition
- sweetener
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000203 mixture Substances 0.000 title claims description 345
- 235000003599 food sweetener Nutrition 0.000 claims description 250
- 239000003765 sweetening agent Substances 0.000 claims description 250
- 229930182470 glycoside Natural products 0.000 claims description 152
- 150000002338 glycosides Chemical class 0.000 claims description 151
- 235000019658 bitter taste Nutrition 0.000 claims description 77
- 235000013361 beverage Nutrition 0.000 claims description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 229930188195 rebaudioside Natural products 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 239000004067 bulking agent Substances 0.000 claims description 10
- 239000004386 Erythritol Substances 0.000 claims description 5
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 5
- RLLCWNUIHGPAJY-RYBZXKSASA-N Rebaudioside E Natural products O=C(O[C@H]1[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)[C@@H](O)[C@@H](O)[C@H](CO)O1)[C@]1(C)[C@@H]2[C@@](C)([C@@H]3[C@@]4(CC(=C)[C@@](O[C@@H]5[C@@H](O[C@@H]6[C@@H](O)[C@H](O)[C@@H](O)[C@H](CO)O6)[C@H](O)[C@@H](O)[C@H](CO)O5)(C4)CC3)CC2)CCC1 RLLCWNUIHGPAJY-RYBZXKSASA-N 0.000 claims description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 5
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- RLLCWNUIHGPAJY-SFUUMPFESA-N rebaudioside E Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RLLCWNUIHGPAJY-SFUUMPFESA-N 0.000 claims description 5
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- 235000013305 food Nutrition 0.000 description 22
- 239000000243 solution Substances 0.000 description 20
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 16
- 239000007979 citrate buffer Substances 0.000 description 14
- 239000007864 aqueous solution Substances 0.000 description 13
- -1 Stevia glycosides Chemical class 0.000 description 9
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 8
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- 238000000034 method Methods 0.000 description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 5
- GSGVXNMGMKBGQU-PHESRWQRSA-N rebaudioside M Chemical compound C[C@@]12CCC[C@](C)([C@H]1CC[C@@]13CC(=C)[C@@](C1)(CC[C@@H]23)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)C(=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O[C@@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H]1O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O GSGVXNMGMKBGQU-PHESRWQRSA-N 0.000 description 5
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Saccharide Compounds (AREA)
Description
本出願は、2015年5月20日に出願された、米国仮出願第62/164,191号の優先権を主張する。該仮出願は、参照することによってその全体が本明細書に組み込まれる。
本明細書で説明する本発明の実施形態は、網羅的であることも、以下の詳細な説明に開示される正確な形に本説明を限定することも意図しない。むしろ、該実施形態は、当業者が本説明の原理及び実践を認識し、理解することができるように選択及び記載される。
(41.6x7.08)+(41.6x7.76)+(16.79x7.44)/100
(294.5+322.8+124.9)/100=742.2/100=7.42
レバウジオシドE、レバウジオシドG、レバウジオシドN、及び/またはレバウジオシドOと組み合わせてレバウジオシドD及び/またはレバウジオシドMを含む本開示のグリコシド組成物は、甘味料組成物に用いられ得る。
本開示のグリコシド組成物及び/または甘味料組成物は、食品及び飲料組成物に取り入れることができる。従って、本開示は、本開示のグリコシド組成物及び/または甘味料組成物を含む食品組成物ならびに飲料組成物もまた企図する。
本開示は、該グリコシド組成物及び該甘味料組成物の製造方法もまた企図する。例えば、従来のステビア系甘味料は、主にレバウジオシドAからなるグリコシド組成物(例えば、80%超のレバウジオシドA、95%超のレバウジオシドA、または97%超のレバウジオシドA)を含む。本開示は、レバウジオシドD及び/またはレバウジオシドMを他のグリコシド、例えば、レバウジオシドE、レバウジオシドG、レバウジオシドN、及び/またはレバウジオシドOとともにかかる従来の甘味料に加えることを企図する。いくつかの実施形態では、該甘味料組成物は、Reb DMならびに他のグリコシド、例えば、Reb E、Reb G、Reb O、及び/またはReb NをReb A及び/またはReb Bとともに含むことができる。
1.グリコシド組成物を含む甘味料組成物であって、前記グリコシド組成物が、レバウジオシドD及びレバウジオシドMの混合物、ならびにレバウジオシドG、レバウジオシドO、レバウジオシドN、及びレバウジオシドEからなる群から選択される少なくとも1つの他のグリコシドを含む、前記甘味料組成物。
2.前記他のグリコシドが、レバウジオシドN及びレバウジオシドOである、実施形態1に記載の甘味料組成物。
3.前記他のグリコシドが、レバウジオシドNまたはレバウジオシドOである、実施形態1に記載の甘味料組成物。
4.レバウジオシドDのレバウジオシドMに対する比が、約1:1〜1:5、好ましくは1:1〜1:2の範囲にある、実施形態1〜3のいずれか一項に記載の甘味料組成物。
5.レバウジオシドDのレバウジオシドMに対する比が、約1:1〜1:3〜約1:4である、実施形態1〜3のいずれか一項に記載の甘味料組成物。
6.レバウジオシドDのレバウジオシドMに対する比が、約2:3である、実施形態1〜3のいずれか一項に記載の甘味料組成物。
7.レバウジオシドDが前記グリコシド組成物の約10〜45wt%を構成する、実施形態1〜6のいずれか一項に記載の甘味料組成物。
8.レバウジオシドMが前記グリコシド組成物の約10〜45wt%を構成する、実施形態1〜6のいずれか一項に記載の甘味料組成物。
9.前記他のグリコシドが前記グリコシド組成物の約15〜85wt%を構成する、実施形態1〜6のいずれか一項に記載の甘味料組成物。
10.前記他のグリコシドが前記グリコシド組成物の約17〜50wt%を構成する、実施形態1〜6のいずれか一項に記載の甘味料組成物。
11.前記他のグリコシドが前記グリコシド組成物の約25〜34wt%を構成する、実施形態1〜6のいずれか一項に記載の甘味料組成物。
12.グリコシド組成物を含む甘味料組成物であって、前記グリコシド組成物が、レバウジオシドD、ならびにレバウジオシドG、レバウジオシドO、レバウジオシドN、及びレバウジオシドEからなる群から選択される少なくとも1つの他のグリコシドを含む、前記甘味料組成物。
13.前記他のグリコシドが、レバウジオシドN及びレバウジオシドOである、実施形態12に記載の甘味料組成物。
14.前記他のグリコシドが、レバウジオシドNまたはレバウジオシドOである、実施形態12に記載の甘味料組成物。
15.前記レバウジオシドDが、前記グリコシド組成物の約15〜75wt%の範囲である、実施形態12〜13のいずれか一項に記載の甘味料組成物。
16.前記レバウジオシドDが、前記グリコシド組成物の約25〜50wt%の範囲である、実施形態12〜13のいずれか一項に記載の甘味料組成物。
17.グリコシド組成物を含む甘味料組成物であって、前記グリコシド組成物が、レバウジオシドM、ならびにレバウジオシドG、レバウジオシドO、レバウジオシドN、及びレバウジオシドEからなる群から選択される少なくとも1つの他のグリコシドを含む、前記甘味料組成物。
18.前記他のグリコシドが、レバウジオシドN及びレバウジオシドOである、実施形態17に記載の甘味料組成物。
19.前記他のグリコシドが、レバウジオシドNまたはレバウジオシドOである、実施形態17に記載の甘味料組成物。
20.前記レバウジオシドMが、前記グリコシド組成物の約15〜75wt%の範囲である、実施形態17〜19のいずれか一項に記載の甘味料組成物。
21.前記レバウジオシドMが、前記グリコシド組成物の約25〜50wt%の範囲である、実施形態17〜19のいずれか一項に記載の甘味料組成物。
22.グリコシドの合計量が、前記甘味料組成物の200〜700ppmである、実施形態1〜21のいずれか一項に記載の甘味料組成物。
23.レバウジオシドD及びレバウジオシドMの各々の量が、前記甘味料組成物の400〜600ppmである、実施形態1〜21のいずれか一項に記載の甘味料組成物。
24.甘味値が6.7〜8.9の範囲及び苦味値が約2.5〜3.5の範囲である、実施形態1〜23のいずれか一項に記載の甘味料組成物。
25.さらに増量剤を含む、実施形態1〜24のいずれか一項に記載の甘味料組成物。
26.さらにエリスリトールを含む、実施形態1〜25のいずれか一項に記載の甘味料組成物。
27.さらにイヌリンを含む、実施形態1〜26のいずれか一項に記載の甘味料組成物。
28.実施形態1〜27のいずれか一項に記載の甘味料組成物を含む食品組成物。
29.実施形態1〜28のいずれか一項に記載の甘味料組成物を含む飲料組成物。
官能パネリストを甘味及び苦味を見積もるように訓練した。参照味覚標準は、以下の表1に示す尺度値に従って、各標準物質(甘味についてはスクロース及び苦味についてはカフェイン)をpH3.1のクエン酸緩衝水溶液(0.1%のクエン酸及び0.015%のクエン酸ナトリウムを含む蒸留水)に溶解することによって調製した。
様々なレバウジオシドの組合せを、予測以上の甘味/苦味比(S/B)について評価した。
((甘味料組成物全体中のDのwt%x表7からのDの甘味値)+(甘味料組成物全体中のMのwt%x表7からのMの甘味値)+(甘味料組成物全体中のNのwt%x表7からのNの甘味値))/100
((41.6x7.08)+(41.6x7.76)+(16.79x7.44))/100
(294.5+322.8+124.9)/100=742.2/100=7.42
Claims (24)
- レバウジオシドM、およびレバウジオシドO及びレバウジオシドNのうちの少なくとも一方、および所望によりレバウジオシドDを含む甘味料組成物であって、
レバウジオシドDおよびレバウジオシドMの合計に対するレバウジオシドOおよびレバウジオシドNの合計の重量比が0.1より大きく;
レバウジオシドMが甘味料組成物中のグリコシドの20〜70%であり;および
レバウジオシドD、M、NおよびOの合計が甘味料組成物の少なくとも40wt%である、前記甘味料組成物。 - レバウジオシドDが、甘味料組成物中のグリコシドの10〜80wt%である、請求項1に記載の組成物。
- レバウジオシドOが、甘味料組成物中のグリコシドの10〜80wt%である、請求項1に記載の組成物。
- レバウジオシドNが、甘味料組成物中のグリコシドの10〜80wt%である、請求項1に記載の組成物。
- 10〜50wt%のレバウジオシドD、30〜60wt%のレバウジオシドM、及び15〜80wt%のレバウジオシドNを含む、請求項1に記載の組成物。
- 10〜50wt%のレバウジオシドD、30〜60wt%のレバウジオシドM、及び15〜80wt%のレバウジオシドOを含む、請求項1に記載の組成物。
- さらに、レバウジオシドE及びレバウジオシドGのうちの少なくとも一方を含む、請求項1に記載の組成物。
- レバウジオシドEが、甘味料組成物全体の10〜80wt%である、請求項1に記載の組成物。
- レバウジオシドGが、甘味料組成物全体の10〜80wt%である、請求項1に記載の組成物。
- レバウジオシドOのレバウジオシドD及びレバウジオシドMの合計に対する比(レバウジオシドO%/(レバウジオシドD%+レバウジオシドM%))が0.2〜3の範囲にある、請求項1に記載の組成物。
- レバウジオシドNのレバウジオシドD及びレバウジオシドMの合計に対する比(レバウジオシドN%/(レバウジオシドD%+レバウジオシドM%))が0.2〜3の範囲にある、請求項1に記載の組成物。
- 請求項1に記載の組成物であって、pH3.1のクエン酸緩衝液中の濃度400ppmで、スクロース当量(SEV)少なくとも7.3を有する、前記組成物。
- 請求項1に記載の組成物であって、pH3.1のクエン酸緩衝液中の濃度600ppmで、SEV少なくとも8.3を有する、前記組成物。
- 請求項1に記載の組成物であって、pH3.1のクエン酸緩衝液中の濃度400ppmで、苦味値3.4以下を有する、前記組成物。
- 請求項1に記載の組成物であって、pH3.1のクエン酸緩衝液中の濃度600ppmで、苦味値3.7以下を有する、前記組成物。
- 請求項1に記載の組成物であって、pH3.1のクエン酸緩衝液中の濃度400ppmで、甘味/苦味比(S/B)1.1〜3.2を有する、前記組成物。
- 請求項1に記載の組成物であって、pH3.1のクエン酸緩衝液中の濃度600ppmで、甘味/苦味比(S/B)1.1〜3.2を有する、前記組成物。
- さらに増量剤を含む、請求項1に記載の組成物。
- さらにエリスリトールを含む、請求項1に記載の組成物。
- さらにイヌリンを含む、請求項1に記載の組成物。
- 請求項1に記載の甘味料組成物を含む飲料。
- 少なくとも300ppmの前記甘味料組成物を含む、請求項21に記載の飲料。
- レバウジオシドE及びレバウジオシドGのうちの少なくとも一方、ならびにレバウジオシドD及びレバウジオシドMのうちの少なくとも一方を含む甘味料組成物であって、レバウジオシドEが組成物中のグリコシドの5〜85wt%またはレバウジオシドGが組成物中のグリコシドの5〜85wt%である、前記甘味料組成物。
- レバウジオシドDおよびレバウジオシドMの少なくとも一方、ならびにレバウジオシドO及びレバウジオシドNのうちの少なくとも一方を含むグリコシド組成物を含む甘味料組成物であって、
レバウジオシドDおよびレバウジオシドMの合計に対するレバウジオシドOおよびレバウジオシドNの合計の重量比が0.1より大きく;
レバウジオシドDおよびレバウジオシドMの組合せが甘味料組成物の少なくとも50%であり;および
レバウジオシドOがグリコシド組成物の5〜85wt%またはレバウジオシドNがグリコシド組成物の5〜85wt%である、前記甘味料組成物。
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WO2016187559A1 (en) | 2016-11-24 |
US20220287343A1 (en) | 2022-09-15 |
JP2018518951A (ja) | 2018-07-19 |
CA2985669A1 (en) | 2016-11-24 |
JP2021100407A (ja) | 2021-07-08 |
AU2020257160B2 (en) | 2023-11-16 |
EP3297455A1 (en) | 2018-03-28 |
CA2985669C (en) | 2022-05-03 |
BR112017024772A2 (pt) | 2018-07-31 |
US12016357B2 (en) | 2024-06-25 |
EP3297455A4 (en) | 2019-02-20 |
US20180289050A1 (en) | 2018-10-11 |
CN107613785A (zh) | 2018-01-19 |
AU2020257160A1 (en) | 2020-12-03 |
JP7317058B2 (ja) | 2023-07-28 |
AU2016264732A1 (en) | 2017-11-30 |
AU2019203673A1 (en) | 2019-06-20 |
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