JP6883336B2 - A taste improver for sweeteners - Google Patents

Description

The present invention relates to an unpleasant taste improving agent that suppresses an unpleasant taste derived from a sweetener.

Sweeteners include sugars consisting of groups such as sugar, brown sugar, honey, maple syrup, agave syrup, starch syrup, glucose, and fructose, and sweeteners as additives. Sweeteners have long been used as a substance that can add sweetness, which is an important taste, to foods and the like, and in recent years, by using a high-sweetness sweetener having a higher sweetness than sugar, a small amount is blended. The development of high-sweetness sweeteners has been enthusiastically made because it is possible to prevent caries and lifestyle diseases. Examples of high-sweetness sweeteners include kanzo extract and stevia extract as long as they are natural sweeteners, and saccharin, acesulfame K, sucralose, aspartame and the like as artificial sweeteners. These can be mentioned and are already on the market.

High-sweetness sweeteners have tens to hundreds of times the sweetness of sugar, and can be sweetened with a very small amount of use, making them suitable for the development of calorie-improving products. .. In recent years, the use of high-sweetness sweeteners has been increasing for reasons such as sugar substitution in calorie-improving products due to the promotion of health consciousness, and it is predicted that demand will continue to grow in the future. However, in particular, the sweetness of high-sweetness sweeteners has a difference from the sweetness characteristics of sugar because the rise of sweetness is slow and the backing is long, and each high-sweetness sweetener is used at a high concentration. It is regarded as a problem that the bitterness and the harsh taste are conspicuous. Although these bitterness and harsh taste are contained in sweeteners with some differences, they are generally regarded as unpleasant tastes and are often perceived as unpleasant.

In order to suppress this unpleasant taste, a technique has been developed that brings the quality of sweetness closer to that of sugar by combining a plurality of high-sweetness sweeteners or sweeteners (Patent Document 1). In addition to this, there are methods for improving the unpleasant taste derived from high-sweetness sweeteners by using flavors in combination (Patent Document 2), and methods for reducing the bitterness by reducing the particle size of the sweeteners. It has been reported (Patent Document 3).

Japanese Patent No. 2136709 Japanese Patent No. 4561559 Japanese Unexamined Patent Publication No. 2016-28594

However, with the conventional technique, it is not possible to sufficiently suppress the unpleasant taste of the sweetener, and the use of the masking flavor limits the taste quality of the final product, which is regarded as a problem. Further, even if it is processed into a sweetener, the shape cannot be maintained depending on the storage conditions before use, and there is a problem that it becomes easy to detect a strange taste again.

Therefore, the means for solving the above-mentioned problems are as follows.
[1] An unpleasant taste improving agent for sweeteners, which comprises a rose extract and cyclodextrin.
[2] The unpleasant taste improving agent for a sweetening agent according to [1], wherein the sweetening agent is a high-intensity sweetening agent.
[3] The unpleasant taste improving agent for a sweetening agent according to [1], wherein the sweetening agent is an artificial sweetening agent.
[4] A food product containing the sweetening taste improver according to any one of [1] to [3].
[5] A method for improving the taste of a sweetening agent, which comprises blending, spraying, or applying the taste-improving agent for a sweetening agent according to any one of [1] to [3] to a food or beverage.

Here, the off-taste refers to all of bitterness or harshness, or sweetness aftertaste, or bitterness, harshness, and sweetness aftertaste. This is because some sweeteners tend to have a bitter taste and a harsh taste as an off-flavor, or some have a long aftertaste of sweetness as an off-taste. Because there is something to feel. It should be noted that the bitterness and the harsh taste can be different from each other, or if both are felt, both can be combined to make different tastes.

The sweeteners include compounds that can be mixed with foods or beverages to add sweetness. For example, sugar is also included in sweeteners. This is because sugar also contains a slight bitterness, and the present invention is expected to have an effect of improving or eliminating the bitterness of sugar. In addition, as the sugar contained in the sweetener, any one or two or more contained in the group such as sugar, brown sugar, honey, maple syrup, agave syrup, starch syrup, glucose, and fructose can be mentioned. Further, the sweetener as a food additive includes a sweetener other than the sweetener classified as a food, and includes, for example, erythritol, D-traythritol, L-traythritol, D-arabinitol, L-arabinitol, xylitol, and the like. Any one or more sugar alcohols and sucralose extracts contained in the group consisting of ribitol, D-iditol, galactitol, D-glucitol, mannitol, boremitol, persetol, and D-erythritol-D-galacto-octitol and the like. , Stevia extract, Rakan fruit extract, somatin, saccharin, aspartame, acesurfam K, sucralose, neotheme, advantage, and any one of one or more included in the group. Examples of the artificial sweetener include one or more of the artificial sweeteners included in the group consisting of saccharin, aspartame, acesulfame K, sucralose, neotame, advantame and the like.

Examples of foods include tableted confectionery, dietary supplements, health foods, long-term care foods, confectionery and the like. Examples of the beverage include fruit beverages, soft drinks, alcoholic beverages and the like.

It was found that the combined use of the rose extract and cyclodextrin exerts a synergistic improvement effect on the taste of the sweetener rather than the taste improving effect obtained from the rose extract or cyclodextrin alone.

Further, according to the present invention, it is possible to provide an effect of improving the unpleasant taste with respect to the unpleasant taste derived from the sweetener without impairing the flavor of the food.

Further, by blending the sweetening taste improving agent according to the present invention into a food or beverage, it is possible to provide a food that can be eaten without feeling the sweet taste derived from the sweetener.

A bar graph showing the bitterness and harsh taste improvement scores derived from acesulfame K for the rose extract preparation and the raw material alone contained in the preparation. A bar graph showing the bitterness and harsh taste improvement scores derived from sucralose for the rose extract preparation and the raw material alone contained in the preparation. A bar graph showing the bitterness and harsh taste improvement scores derived from aspartame for the rose extract preparation and the raw material alone contained in the preparation. A bar graph showing the bitterness and harsh taste improvement scores derived from the Stevia extract for the rose extract preparation and the raw material alone contained in the preparation. The bar graph which showed the postponement improvement score of the sweetness derived from acesulfame K for the rose extract preparation and the raw material alone contained in the preparation. The bar graph which showed the post-pulling improvement score of the sweetness derived from sucralose for the rose extract preparation and the raw material alone contained in the preparation. The bar graph which showed the postponement improvement score of the sweetness derived from aspartame for the rose extract preparation and the raw material alone contained in the preparation. The bar graph which showed the postponement improvement score of the sweetness derived from the stevia extract for the rose extract preparation and the raw material alone contained in the preparation.

The taste improver for sweeteners of the present invention contains rose extract alone and cyclodextrin as active ingredients.

The rose extract is an extract extracted from roses, preferably rose petals or buds. As the extraction method, any of general extraction methods such as hydroalcohol extraction and hot water extraction may be used, but hydroalcohol extraction is desirable. Further, an excipient such as dextrin may be used in consideration of the concentration used for the object. It should be noted that dextrin does not have an unpleasant taste improving effect.

Cyclodextrin alone has only a slight effect of improving the taste, but in finding the present invention, it was found that the cyclodextrin synergistically exerts the effect of improving the taste when used in combination with a rose extract. The blending ratio is preferably 0.1 to 500 times by weight, preferably 1 to 50 times by weight, with respect to the rose extract. When the compounding ratio of cyclodextrin to the rose concentration is lower than 0.1 times, the synergistic effect of cyclodextrin on the taste improving effect does not appear, and when the compounding ratio is higher than 500 times, cyclodextrin is used for the taste improving effect. The synergistic effect becomes saturated. Further, when the blending ratio is 1 to 50 times the weight ratio, it is possible to efficiently obtain a synergistic effect on the effect of improving the unpleasant taste while suppressing an increase in the procurement cost of the raw material.

A fragrance can be added to the present invention as needed. Examples of the flavoring include fruit flavors, taste flavors, milk flavors and the like. Thereby, the effect of improving the unpleasant taste according to the present invention can be further enhanced. When the present invention is contained in a food, the flavor can be more easily eaten without impairing the flavor of the food by selecting a flavor that matches the flavor of the food.

The unpleasant taste improving agent according to the present invention is an oil, an emulsion, a wettable powder, a spray, an aerosol, or the like by appropriately adding an emulsifier, a fixing agent, a dispersant, a wetting agent, a stabilizer, a propellant, or the like. It can be formulated in the form of an agent, a coating agent, a powder or a granule.

By incorporating the sweetening taste improver according to the present invention into a food product together with the sweetening agent, the sweet taste derived from the sweetening agent in the food or beverage can be greatly improved. The content of the rose extract preparation of the combined composition of the rose extract and cyclodextrin according to the present invention (hereinafter referred to as "rose extract preparation") with respect to the food or beverage is 0.0001 to 1% by weight. It is preferably 0.001 to 0.1% by weight, more preferably 0.001 to 0.1% by weight. If the concentration of the rose extract preparation is lower than 0.0001% by weight with respect to the food, the effect of improving the unpleasant taste cannot be sufficiently obtained even when combined with cyclodextrin, and the concentration of the rose extract is 1 weight with respect to the food. If it is higher than%, it will cause an increase in the procurement cost of raw materials. Further, by setting the concentration of the rose extract to food to 0.01 to 0.1% by weight, it is possible to clearly obtain the effect of improving the unpleasant taste while suppressing the increase in the procurement cost of the raw material.

When the object is a food, the food includes, for example, a beverage containing a high-sweetness sweetener, a tableted confectionery, a dietary supplement, a health food, a nursing food, and confectionery. By blending, spraying, or applying the unpleasant taste improving agent according to the present invention to these foods, the unpleasant taste derived from the high-sweetness sweetener is improved and it becomes easy to ingest.

Hereinafter, the present invention will be described in more detail with reference to test examples and the like, but the present invention is not limited thereto. In addition, the% which shows the content of each component in the description and the table in this Example shall be shown by weight%.

1. 1. High sweetness Confirmation test of the effect of improving unpleasant taste on an aqueous solution of sweetener In this example, a food additive or artificial sweetener that is particularly likely to have an unpleasant taste among sweeteners, and has a sweeter taste stronger than sugar. An agent (hereinafter, may be referred to as a high-sweetness sweetener) was selected, and the effect of improving the off-taste on the off-flavor derived from the high-sweetness sweetener was verified by a confirmation test.

(1) Test sample As a taste improver for sweeteners, rose extract (Rose Butts Extract Powder MF manufactured by Maruzen Pharmaceuticals Co., Ltd.) 10%, cyclodextrin (Celdex B-100 manufactured by Nippon Shokuhin Kako Co., Ltd.) ) 45% and dextrin (Max 1000 manufactured by Matsutani Chemical Industry Co., Ltd.) 45% as an excipient were powder-mixed and granulated to prepare a rose extract preparation to be 100%. The rose extract preparation was used as a test sample for an example. In addition, either the rose extract or the cyclodextrin was used as the test sample for the comparative example.

(2) Test Beverage A high-sweetness sweetener-blended aqueous solution was prepared according to the formulations shown in Tables 1, 2, 3 and 4 below. Specifically, each high-intensity sweetener and the test sample were put into water and then completely dissolved and used as a test beverage. Acesulfame K is "Sanette" manufactured by Nutrinova Japan Co., Ltd., Sucralose is "Sucralose" manufactured by Saneigen FFI Co., Ltd., and Aspartame is "PAL SWEET DIET" manufactured by Ajinomoto Co., Inc. As the stevia extract, "Rebaudio J-100" manufactured by Morita Chemical Industry Co., Ltd. was used.

(3) Evaluation result [Sensory evaluation of the bitterness and harsh taste improving effect of a high-sweetness sweetener aqueous solution]
With respect to the high-sweetness sweetener aqueous solutions obtained in Examples 1 to 4, Comparative Examples 1 to 8, and Blanks 1 to 4, the following score criteria were set by seven panelists, and the bitterness and harsh taste were improved. The effect was evaluated.

[High sweetness sweetness aqueous solution bitterness and harsh taste improvement effect sensory evaluation criteria]
0: There is no change as compared with the blank, and the effect of improving bitterness and harsh taste is not observed.
1: Compared with the blank, the effect of improving bitterness and harsh taste is slightly observed.
2: Compared with the blank, the effect of improving bitterness and harsh taste is recognized.
3: Compared with the blank, the effect of improving bitterness and harsh taste is strongly recognized.

[Results of sensory evaluation of bitterness and harsh taste improvement effect of high sweetness aqueous solution of sweetener]
From the results of Tables 5 to 8 and FIGS. 1 to 4, it was clarified that, according to Examples 1 to 4, the bitterness and harsh taste improving effects derived from the high sweetness sweetener were strongly exhibited. On the other hand, in Comparative Examples 1 to 8 containing the rose extract or cyclodextrin alone, the score was less than 1, indicating that the effect of improving bitterness and harsh taste was hardly exhibited. As a result of Examples 1 to 4, the test samples according to Examples 1 to 4 in which cyclodextrin was used in combination with the rose extract showed a score of around 2 which greatly exceeded 1, and simply corresponded to Comparative Examples. It was found that the bitterness and harsh taste improving effects were synergistically stronger than the value obtained by adding the evaluation results of.

Further, from these results, according to the present invention, it is expected that not only the high-sweetness sweetener but also the effect of greatly improving the bitterness and the harsh taste derived from the sweetener can be exhibited.

[Sensory evaluation of the effect of improving the sweetness of a high-sweetness sweetener aqueous solution]
For the high-sweetness sweetening aqueous solutions obtained in Examples 1 to 4, Comparative Examples 1 to 8, and Blanks 1 to 4, seven panelists set the following score criteria and shortened the sweetness aftertaste. The improvement effect on what can be done was evaluated.

[Sensory evaluation criteria for improving the sweetness aftertaste of high-intensity sweetener aqueous solutions]
0: Compared with the blank, there is no change in the aftertaste of sweetness, and no improvement effect is observed.
1: It is recognized that the aftertaste of sweetness is slightly shorter than that of the blank.
2: It is recognized that the aftertaste of sweetness is shorter than that of the blank.
3: It is recognized that the aftertaste of sweetness is significantly shorter than that of the blank.

[Results of sensory evaluation of the effect of improving the sweetness aftertaste of an aqueous solution of a high-sweetness sweetener]
From the results of Tables 9 to 12 and FIGS. 5 to 8, it was clarified that the high-sweetness sweeteners strongly showed an improving effect on the sweetness aftertaste according to Examples 1 to 4. On the other hand, in Comparative Examples 1 to 8 containing the rose extract or cyclodextrin alone, the score was less than 1, and it was found that the effect of improving the sweetness after-effect was hardly shown. Furthermore, according to the test samples according to Examples 1 to 4 in which cyclodextrin was used in combination with the rose extract, a score of 2 or more was shown, and the sweetness was subtracted from the value obtained by simply adding the evaluation results of the corresponding comparative examples. It was found that the improvement effect was synergistically stronger. Further, from these results, according to the present invention, it is expected that not only the high-sweetness sweetener but also the effect of greatly improving the aftertaste of sweetness derived from the sweetener can be exhibited.

From the above results, it was found that the bitterness and harsh taste derived from the sweetener can be improved, and the sweetness aftertaste can be strongly improved. It was found that the present invention can obtain the effect of improving the unpleasant taste derived from the sweetener.

2. Comparative confirmation test of the combination of other plant-derived extracts and cyclodextrin and the effect of improving the taste of the present invention A preparation consisting of a combination of other plant-derived extracts and cyclodextrin is prepared instead of the rose extract in the above example. Then, the same sensory evaluation as that of the taste improving agent for sweeteners according to Example 1 was performed, and the taste improving effects were compared.

(1) Test sample Instead of the rose extract in Example 1, green tea extract (Sanphenon BG-5 manufactured by Taiyo Kagaku Co., Ltd.) and grape seed extract (Sabinsa Japan (Sabinsa Japan)) are other plant-derived extracts. One selected from (Grape Seed Extract) manufactured by Co., Ltd.) is powder-mixed with 10%, cyclodextrin 45%, and dextrin 45% as an excipient, and granulated to form a comparative example preparation as 100%. As a test sample. The comparative example preparations are referred to as a green tea extract preparation and a grape seed extract preparation, respectively. The rose extract and the other plant-derived extracts have in common that they are the main component polyphenols in the extracts.

(2) Test Beverage A high-sweetness sweetener-blended aqueous solution was prepared according to the formulation shown in Table 13 below. Specifically, each high-intensity sweetener and the test sample were put into water and then completely dissolved and used as a test beverage. For Acesulfame K, "Sanette" manufactured by Neutrino Nova Japan Co., Ltd. was used.

Using the same criteria as the above-mentioned "Sensory evaluation criteria for improving bitterness and harsh taste of high-sweetness sweetener aqueous solution", the improving effect of bitterness and harsh taste was evaluated by seven panelists.

As a result, in Comparative Examples 9 to 10 composed of a preparation obtained by combining other plant-derived extracts and cyclodextrin, almost no effect of improving bitterness and harsh taste was observed.

Next, seven panelists evaluated the effect of improving sweetness aftertaste using the same criteria as "the sensory evaluation criteria for the effect of improving sweetness aftertaste of a high-sweetness sweetener aqueous solution".

As a result, in Comparative Examples 9 to 10, which consisted of a preparation obtained by combining other plant-derived extracts and cyclodextrin, almost no improvement effect on sweetness aftertaste was observed.

From this result, it is not possible to improve the taste of sweeteners simply by combining a plant-derived extract containing polyphenol and cyclodextrin, and the effect of improving the taste of sweeteners is that the rose extract is used as an active ingredient in combination with cyclodextrin. It is considered that the action is specific.

By blending the taste improver for sweeteners according to the present invention into foods such as dietary supplements and confectioneries having a taste of sweeteners, or beverages, foods or beverages that can be ingested with almost no taste. Can be provided.

Claims (4)

An unpleasant taste improver for sweeteners, which comprises a rose extract and cyclodextrin. The unpleasant taste improving agent for a sweetening agent according to claim 1, wherein the sweetening agent is a high-intensity sweetening agent. The unpleasant taste improving agent for a sweetening agent according to claim 1, wherein the sweetening agent is an artificial sweetening agent. A method for improving the taste of a sweetening agent, which comprises blending, spraying, or applying the taste-improving agent for a sweetening agent according to any one of claims 1 to 3 to a food or beverage.

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