JP6938560B2 - レバウドシドnを組み込む甘味料及び甘味を付与した組成物 - Google Patents
レバウドシドnを組み込む甘味料及び甘味を付与した組成物 Download PDFInfo
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- JP6938560B2 JP6938560B2 JP2019087591A JP2019087591A JP6938560B2 JP 6938560 B2 JP6938560 B2 JP 6938560B2 JP 2019087591 A JP2019087591 A JP 2019087591A JP 2019087591 A JP2019087591 A JP 2019087591A JP 6938560 B2 JP6938560 B2 JP 6938560B2
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- C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
- C07H15/20—Carbocyclic rings
- C07H15/24—Condensed ring systems having three or more rings
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
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Description
本出願は、2013年8月15日に提出された米国特許仮出願第61/866,410号の優先権を主張し、この開示は、参照により本明細書に組み込まれる。
本発明は、概して、少なくともレバウシドNを含む甘味料組成物、並びに食品、飲料品、歯科製品、医薬品、及び栄養補助食品などを含む甘味付与した組成物を製造するためのこのような甘味料組成物の使用に関する。本発明は、甘味料組成物、及びレバウドシドNを含む甘味付与した組成物、を製造する方法にも関する。本発明は、甘味料、及びReb Nを利用して甘味付与した組成物に、砂糖に似た風味と、経時プロファイルとを提供することなどを含むがこれらに限定されない、風味の改良された甘味料を提供すること、にも関する。
3%〜99% Reb N、1%〜97% Reb D、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;3%〜99% Reb N、1%〜97% Reb M、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97% Reb B、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97% Reb A、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97% Reb E、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97%砂糖(例えば、スクロース、フルクトース、及び/又はグルコースのうちの1種以上)、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97%糖アルコール(例えば、マルチトール、エリトリトール、イソマルチトールなどのうち1種以上)、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97%スクラロース、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97% Reb D、1%〜97% Reb B、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;
3%〜99% Reb N、1%〜97% Reb D、1%〜97% Reb M、及び任意選択的に少なくとも1種以上のその他の甘味料化合物;並びに
3%〜99% Reb N、1%〜97% Reb M、1%〜97% Reb B、及び任意選択的に少なくとも1種以上のその他の甘味料化合物、を含む。
{Reb N含有量(%乾燥ベース)/TSG含有量(%乾燥ベース)}×100%、の通り、乾燥ベースに対するReb N及びTSGの含有量比として算出される。
本明細書では、ステビア・レバウジアナ(Stevia rebaudiana)葉からReb Nを得るための実例となるプロセスを提供するものの、当業者であれば、市販のステビア抽出物、市販のステビオールグリコシド混合物、これらのその他のステビオールグルコシド類の単離及び精製プロセスの副生成物などが挙げられるがこれらに限定されない、Reb Nを含有しているその他の出発材料に対し、以下に記載の手法を応用することも認識されるであろう。当業者であれば、出発材料が不溶性材料及び/又は高分子量化合物及び/又は塩類を含有しないとき、以下に記載の、「不溶性材料を分離する工程」、「高分子量化合物及び不溶性粒子を除去する工程」、及び「塩類を除去する工程」などの特定の工程が除外され得ることも認識されるであろう。例えば、市販のステビア抽出物、市販のステビオールグリコシド混合物、これらのその他のステビオールグルコシド類の単離及び精製プロセスの副産物などの、既に精製されている出発材料が使用される場合、1つ以上の前述の工程が除外され得る。当業者であれば、以下に記載のプロセスは、記載の工程を特定の順番で想定したものであるものの、この順番は場合により変更可能であることも理解されるであろう。
固形分を約40%超含有する高Reb N含量混合物の精製は、この混合物を水で希釈して、固形分を約30%〜約40%含有する高Reb N含量混合物を得、この混合物をアルコール溶媒と混合してReb N溶液を得た後に結晶化を誘導することにより達成できる。
本明細書で使用するとき、甘味料組成物(甘味化組成物とも参照される)は、Reb Nと、任意選択的に少なくとも1種以上のその他の甘味料化合物と、更に任意選択的に少なくとも1種以上のその他の成分、例えば、その他の甘味料若しくは添加物若しくは液体キャリアなどを含有している組成物を意味する。甘味料組成物を使用して、食品、飲料、医薬品、口腔衛生組成物、及び栄養補助食品などのその他の組成物(甘味付与可能な組成物)に甘味をつける。
Reb Nと、任意選択的にその他の甘味料とに加え、甘味料組成物には、任意選択的に液体キャリア、バインダーマトリックス、追加の添加剤、及び/又は以下に記載の通りの均等物を含有させることができる。いくつかの実施形態では、甘味料組成物は、炭水化物、ポリオール類、アミノ酸及びそれらの対応する塩類、ポリアミノ酸及びそれらの対応する塩類、糖酸類及びそれらの対応する塩類、ヌクレオチド類、有機酸類、無機酸類、有機酸塩類及び有機塩基塩類を含む有機塩類、無機塩類、苦味化合物、風味材料及び香料、収れん化合物、タンパク質又はタンパク質加水分解物、界面活性剤、乳化剤、増量剤、ガム類、抗酸化剤、着色剤、フラボノイド類、アルコール類、ポリマー類、及びこれらの組み合わせが挙げられるがこれらに限定されない添加物を含有する。いくつかの実施形態では、添加物は、経時プロファイル及び風味プロファイルを改良して、味わいがスクロースに似ているなどの望ましい味を備えたより甘い組成物を提供するよう機能する。
甘味料組成物には、実際の又は認識される健康上の利益を組成物にもたらす1種以上の機能性材料を含有させることができる。機能性材料としては、サポニン類、抗酸化剤、食物繊維源、脂肪酸類、ビタミン類グルコサミン、ミネラル類、保存料、水和剤、プロバイオティクス、プレバイオティクス、体重管理剤、骨粗しょう症管理剤、植物エストロゲン類、長鎖一級脂肪族飽和アルコール類、フィトステロール類、及びこれらの組み合わせが挙げられるがこれらに限定されない。
ある種の実施形態では、機能性原材料は少なくとも1種のサポニンを含む。一実施形態では、甘味料組成物は、少なくとも1種のサポニンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、少なくとも1種のサポニンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含む原材料に由来するものであり、ここで、甘味料組成物は、少なくとも1種のサポニンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。本明細書で使用するとき、少なくとも1種のサポニンは、本明細書で提供される甘味料組成物又は甘味付与した組成物用の機能性材料としての、単一のサポニン又は複数種のサポニンを含み得る。概して、本発明の特定の実施形態によると、甘味料組成物又は甘味付与した組成物には、健康及びウェルネスを増進するのに十分な量で、少なくとも1種のサポニンが存在する。
ある種の実施形態では、機能性原材料は少なくとも1種の抗酸化剤を含む。一実施形態では、甘味料組成物は、少なくとも1種の抗酸化剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の抗酸化剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の抗酸化剤と、Reb Nと、任意選択的に少なくとも1種の添加物とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種の食物繊維供給源を含む。一実施形態では、甘味料組成物は、少なくとも1種の食物繊維供給源と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の食物繊維供給源と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の食物繊維供給源と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は少なくとも1種の脂肪酸を含む。一実施形態では、甘味料組成物は、少なくとも1種の脂肪酸と、Reb Nと、任意選択的に少なくとも1種の添加剤と、を含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の脂肪酸と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の脂肪酸と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は少なくとも1種のビタミンを含む。一実施形態では、甘味料組成物は、少なくとも1種のビタミン、Reb N、及び任意選択的に少なくとも1種の添加剤を含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物、少なくとも1種のビタミン、Reb N、及び任意選択的に少なくとも1種の添加剤を含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物と、を含み、ここで、甘味料組成物は、少なくとも1種のビタミンと、Reb Nと、及び任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料はグルコサミンを含む。一実施形態では、甘味料組成物は、グルコサミンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、グルコサミンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、グルコサミンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種のミネラルを含む。一実施形態では、甘味料組成物は、少なくとも1種のミネラルと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種のミネラルと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種のミネラルと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種の保存料を含む。一実施形態では、甘味料組成物は、少なくとも1種の保存料と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の保存料と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の保存料と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種の水和剤である。一実施形態では、甘味料組成物は、少なくとも1種の水和剤、Reb N、及び任意選択的に少なくとも1種の添加剤を含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物、少なくとも1種の水和剤、Reb N、及び任意選択的に少なくとも1種の添加剤を含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の水和剤、Reb N、及び任意選択的に少なくとも1種の添加剤を含む。
ある種の実施形態では、機能性原材料は、少なくとも1種のプロバイオティック、プレバイオテック、及びこれらの組み合わせを含む。一実施形態では、甘味料組成物は、少なくとも1種のプロバイオティック、プレバイオテック、及びこれらの組み合わせと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の少なくとも1種のプロバイオティックと、プレバイオテックと、これらの組み合わせと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種のプロバイオティック、プレバイオテック、及びこれらの組み合わせと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種の体重管理剤である。一実施形態では、甘味料組成物は、少なくとも1種の体重管理剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の体重管理剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の体重管理剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種の骨粗しょう症管理剤である。一実施形態では、甘味料組成物は、少なくとも1種の骨粗しょう症管理剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の骨粗しょう症管理剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の骨粗しょう症管理剤と、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は少なくとも1種の植物エストロゲンである。一実施形態では、甘味料組成物は、少なくとも1種の植物エストロゲンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の植物エストロゲンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の植物エストロゲンと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種の長鎖一級脂肪族飽和アルコールである。一実施形態では、甘味料組成物は、少なくとも1種の長鎖一級脂肪族飽和アルコールと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種の長鎖一級脂肪族飽和アルコールと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種の長鎖一級脂肪族飽和アルコールと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
ある種の実施形態では、機能性原材料は、少なくとも1種のフィトステロール、フィトスタノール、又はこれらの組み合わせである。一実施形態では、甘味料組成物は、少なくとも1種のフィトステロール、フィトスタノール、又はこれらの組み合わせ;Reb N;並びに任意選択的に少なくとも1種の添加剤を含む。別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、少なくとも1種のフィトステロール、フィトスタノール、又はこれらの組み合わせと、Reb Nと、任意選択的に少なくとも1種の添加物とを含む。更に別の実施形態では、甘味付与した組成物は、甘味付与可能な組成物と、甘味料組成物とを含み、ここで、甘味料組成物は、少なくとも1種のフィトステロール、フィトスタノール、又はこれらの組み合わせと、Reb Nと、任意選択的に少なくとも1種の添加剤とを含む。
Reb N又はReb Nを含む甘味料組成物は、任意の知られている食材(本明細書において「甘味付与可能組成物」と参照する)、あるいは人間若しくは動物の口腔による消化及び/又は摂食が意図とされている、その他の組成物、例えば、医薬組成物、食用ゲル混合物及び組成物、歯科及び口腔衛生組成物、食品(糖剤、香辛料、チューインガム、シリアル組成物、焼き菓子、半調理食品、食品添加物、乳製品、及び卓上甘味料組成物)、飲料、並びにその他の飲料品(例えば、飲料混合物、飲料濃縮物など)に組み込むことができる。
一実施形態では、医薬組成物は、医薬活性物質(それらのプロドラッグ形態を含む)と、Reb Nとを含有する。別の実施形態では、医薬組成物は、医薬活性物質と、Reb Nを含む甘味料組成物と、を含有する。Reb N甘味料組成物は、医薬組成物に賦形剤として存在させることができ、これにより、苦味、あるいは医薬活性物質又はその他の賦形剤の望ましくない味わいをマスクすることができる。医薬組成物は、錠剤、カプセル、液体、エアロゾル、粉末、発泡性の錠剤又は粉末、シロップ、エマルジョン、懸濁液、溶液、又は患者に医薬組成物を提供するための任意のその他の形態とすることができる。特定の実施形態では、医薬組成物は、口腔投与、粘膜投与、舌下投与、又は当業者に知られる任意のその他の経路とすることができる。
一実施形態では、食用ゲル又は食用ゲル混合物は、Reb Nを含む甘味料組成物を含む。食用ゲル又は食用ゲル混合物は、任意選択的に添加物、機能性材料、又はこれらの組み合わせを含み得る。使用するReb Nそのものが、本発明の甘味料組成物を構成する。しかしながら、数多くの実施形態では、甘味料組成物は、Reb Nと、1種以上のその他の原材料とを含む。
一実施形態では、歯科組成物は、Reb Nを含む甘味料組成物を含む。歯科組成物は、概して、活性な歯科物質及びベース材料を含む。Reb Nを含む甘味料組成物は、歯科組成物に甘味付与するベース材料として使用できる。歯科組成物は、例えば、マウスフレッシュ剤、含嗽剤,洗口剤、歯磨きペースト、歯磨き、歯磨き剤、マウススプレー、歯白化剤、デンタルフロス、口腔の1種以上の症状(例えば、歯肉炎)を処置するための組成物など、口腔に使用される任意の口腔組成物の形態とすることができる。
一実施形態では、砂糖菓子は、Reb Nを含む甘味料組成物を含む。
一実施形態では、香辛料はReb Nを含む。別の実施形態では、香辛料は、Reb Nを含む甘味料組成物を含む。本明細書で使用するとき、香辛料は、食品又は飲料の風味を増強又は向上させるのに使用される組成物である。香辛料の非限定例としては、ケチャップ;マスタード;バーベキューソース;バター;チリソース;チャツネ;カクテルソース;カレー;ディップ;魚醤;セイヨウワサビ;ホットソース;ゼリー、ジャム、マーマレード、又は果物の砂糖煮;マヨネーズ;ピーナッツバター;レリッシュ;レムラード;サラダドレッシング(例えば、油及び酢、シーザー、フレンチ、ランチ、ブルーチーズ、ロシアン、サウザン、イタリアン、及びバルサミコ酢のヴィネグレット)、サルサ;ザワークラウト;醤油;ステーキソース;シロップ;タルタルソース;及びウースターソースが挙げられる。
一実施形態では、チューインガム組成物は、Reb Nを含む甘味料組成物を含む。チューインガム組成物は、概して、水溶性部分と、水不溶性のチュアブルガムベース部分とを含む。典型的に甘味料又は甘味料組成物を含有する水溶性部分は、そしゃく時間にわたって少しずつ香料を分散させつつ、不溶性ガムベース部分を口腔内に保持させたままにする。概して不溶性ガムベースが、ガムがチューインガム、バブルガム、又は機能性ガムのいずれとしてみなされるかを決定する。
一実施形態では、シリアル組成物は、Reb Nを含む甘味料組成物を含む。シリアル組成物は、典型的には、主食又はスナックのいずれかとして食される。特定の実施形態に使用するためのシリアル組成物の非限定例としては、インスタントシリアル、並びにホットシリアルが挙げられる。インスタントシリアルは、消費者により更に加工(すなわち、調理)されずとも食され得るシリアルである。インスタントシリアルとしては、朝食用シリアル及びスナックバーが挙げられる。朝食用シリアルは、典型的には、細片、フレーク、パフ、又は押し出された形状に加工される。朝食用シリアルは、概して、冷めたものが食べられ、多くの場合、乳及び/又は果実と混合される。スナックバーとしては、例えば、エネルギーバー、餅、グラノーラバー、及び栄養食品が挙げられる。ホットシリアルは、概して食事の前に乳又は水で調理される。ホットシリアルの非限定例としては、グリット、粥、ポレンタ、米、及び押しオーツ麦が挙げられる。
一実施形態では、焼き菓子はReb Nを含む甘味料組成物を含む。本明細書で使用するとき、焼き菓子は、インスタント及び調製済み焼成品、粉製品、及び提供前に調製する必要のあるミックスを包含する。焼き菓子の非限定例としては、ケーキ、クラッカー、クッキー、ブラウニー、マフィン、ロール、ベーグル、ドーナツ、シュトルーデル、ペストリー、クロワッサン、ビスケット、パン、パン製品、及び丸パンが挙げられる。
一実施形態では、乳製品は、Reb Nを含む甘味料組成物を含む。本発明の使用に好適な乳製品及び乳製品の製造方法は、当業者にはよく知られている。本明細書で使用するとき、乳製品は、乳、又は乳から調製される食品を含む。本発明の実施形態への使用に好適な乳製品の非限定例としては、乳、ミルククリーム、サワークリーム、クリーム・フレッシュ、バターミルク、培養バターミルク、粉乳、コンデンスミルク、エバーミルク、バター、チーズ、カッテージチーズ、クリームチーズ、ヨーグルト、アイスクリーム、フローズンカスタード、フローズンヨーグルト、ジェラート、ヴィア(via)、ピーマ(piima)、フィールミョルク、カジュマック(kajmak)、ケフィア、ヴィーリ(viili)、クミス、アイラグ、アイスミルク、カゼイン、アイラン、ラッシー、コア(khoa)、又はこれらの組み合わせが挙げられる。乳は、幼体に栄養を与えるために、雌性哺乳動物の乳腺により分泌される液体である。雌性体が乳を産生可能であることは、哺乳類を定義する特徴の1つであり、雌性体が乳を産生可能であることにより、より多様な食品を消化可能になる前の新生児の主な栄養源が提供される。本発明の特定の実施形態では、乳製品は、ウシ、ヤギ、ヒツジ、ウマ、ロバ、ラクダ、水牛、ヤク、トナカイ、ヘラジカ、又はヒトの原乳に由来する。
Reb Nを含有する卓上甘味料組成物も本明細書において想到される。卓上組成物には、様々なその他の原材料を更に含有させることができ、これには少なくとも1種のバルク剤、添加物、固化防止剤、機能性材料、又はこれらの組み合わせが挙げられるがこれらに限定されない。
一実施形態では、甘味付与した組成物は飲料品である。本明細書で使用するとき、「飲料品」は、インスタント飲料、濃縮飲料、飲料シロップ、又は粉末飲料である。好適なインスタント飲料としては、炭酸飲料及び非炭酸飲料が挙げられる。炭酸飲料としては、高発泡性清涼飲料、コーラ、レモン−ライム風味を付与した発泡性清涼飲料、オレンジ風味を付与した発泡性清涼飲料、ブドウ風味を付与した発泡性清涼飲料、イチゴ風味を付与した発泡性清涼飲料、パイナップル風味を付与した発泡性清涼飲料、ジンジャーエール、ソフトドリンク、及びルートビアが挙げられるがこれらに限定されない。非炭酸飲料としては、果汁、フルーツフレーバーのジュース、ジュース飲料、ネクター、野菜ジュース、野菜フレーバーのジュース、スポーツドリンク、エナジードリン、成分を強化した水飲料(enhanced water drinks)、ビタミンで強化した水飲料、ほとんど水の飲料(例えば、水に天然風味材料又は合成風味材料を加えたもの)、ココナツ水、お茶タイプの飲料(例えば、黒茶、緑茶、紅茶、烏龍茶)、コーヒー、ココア飲料、乳成分を含有している飲料(例えば、乳飲料、乳成分を含有しているコーヒー、カフェラテ、ミルクティー、果汁乳飲料)、穀類抽出物を含有している飲料、スムージー及びこれらの組み合わせが挙げられるがこれらに限定されない。
より砂糖に近い経時プロファイル、風味プロファイル、又はこれらの両方を甘味付与可能な組成物に付与するための方法は、甘味付与可能な組成物を、本発明の甘味料組成物、すなわち、Reb Nを含有している甘味料組成物と組み合わせることを含む。
Reb Nを含む甘味料組成物は、取り扱い性及び溶解速度の改良された様々な送達システムに処方することもできる。好適な送達システムの非限定例は、砂糖又はポリオールと共結晶化した甘味料組成物、凝集させた甘味料組成物、コンパクト化した甘味料組成物、乾燥させた甘味料組成物、粒状甘味料組成物、球状甘味料組成物、顆粒状甘味料組成物、及び液体甘味料組成物を含む。
特定の実施形態では、甘味料組成物は、様々な割合で糖又はポリオールと共結晶化され、実質的にダストの問題の全くない実質的に水溶性の甘味料が提供される。本明細書で使用するとき、「糖」は、概してスクロース(C12H22O11)を指す。本明細書で使用するとき、ポリオールは糖アルコールと同義であり、概して、2つ以上のヒドロキシル基を含有している分子、エリトリトール、マルチトール、マンニトール、ソルビトール、ラクチトール、キシリトール、イソマルト、プロピレングリコール、グリセロール(グリセリン)、トレイトール、ガラクチトール、パラチノース、還元イソマルトオリゴ糖類、還元キシロオリゴ糖類、還元ゲンチオオリゴ糖類、還元マルトースシロップ、還元グルコースシロップ、並びに糖アルコール、あるいは甘味料組成物の味わいに悪影響を及ぼさない、還元され得る任意のその他の炭水化物を指す。
ある種の実施形態では、Reb N甘味料組成物の凝集体が提供される。本明細書で使用するとき、「甘味料凝集体」は、クラスター化され、一緒に結合している複数種の甘味料粒子を意味する。甘味料凝集体の例としては、結合剤により生成された凝集体、押出し成形品、及び顆粒が挙げられるがこれらに限定されない。
特定の実施形態によると、Reb N甘味料組成物、結合剤及びキャリアの凝集体を製造するプロセスが提供される。凝集体の製造方法は、当業者により知られており、米国特許第6,180,157号により詳細に記載されている。概して、特定の実施形態により凝集体を調製するためのプロセスが記載されており、プロセスは、溶媒中にReb N甘味料組成物と結合剤とを含むプレミックス溶液を製造する工程、プレミックスの混合物を効率的に生成するのに十分な温度にプレミックスを加熱する工程、流動層造粒機により流動させたキャリアにプレミックスを塗布する工程、並びに得られた凝集体を乾燥させる工程、を含む。得られる凝集体の甘味強度は、プレミックス溶液中の甘味料組成物の量を変更することにより調整することもできる。
本明細書の実施形態では、Reb N甘味料組成物の、実質的にダストがなく、実質的に自由流動性の押出し成形品又は押出凝集体も提供される。特定の実施形態によると、このような粒子は、押し出しプロセス及び球形化プロセスを利用し、結合剤を使用することにより、又は使用せずに形成することができる。
一実施形態では、顆粒状のReb N甘味料組成物が提供される。本明細書で使用するとき、用語「顆粒」、「顆粒状」、及び「顆粒形態」は同義であり、自由流動性で、実質的にダストがなく、機械的に強いReb N甘味料組成物凝集体を指す。
本明細書において、Reb N甘味料組成物と、1種以上の補助剤とを含む、一緒に乾燥させたReb N甘味料組成物も提供される。本明細書で使用するとき、「補助剤」は、製造する製品用の甘味料組成物とともに使用することが望ましく、適合性のある任意の原材料を包含する。当業者であれば、補助剤は、甘味料組成物を使用する製品用途に使用するのに望ましい1種以上の機能をもとに選択され得ることを認識するであろう。様々な原材料が甘味料組成物と適合性であり、このような機能性に関し選択され得る。一実施形態では、1種以上の補助剤は、以下本明細書に記載の甘味料組成物の少なくとも1種の添加物を構成する。別の実施形態では、1種以上の補助剤は、バルク剤、流動剤、カプセル化剤、又はこれらの混合物を含む。
工程1:葉抽出及び第1精製
ジャケットを装備した20Lガラスカラムで浸出させて、葉抽出[ステビア・レバウジアナ(Stevia rebaudiana)]を実施した。1.5kgの乾燥葉をカラムに充填して60℃に加熱した。12:1水:葉比(重量)で熱交換器(同様に60℃)をとおして水を(上向流)カラムに流入させた。合計18kgの浸漬水を回収した。
逆相分離によるフラッシュクロマトグラフィーに(KP−C18−HS−120gカラム)を用い、工程1由来の固体の10%溶液(20%メタノール水溶液)を精製した。勾配曲線は次のとおりとして水とメタノールを溶媒として用い、分離を実施した。
プールしたフラッシュ精製から得られた乾燥材料から、5.9154gの材料を50mLのガラスボトルに秤量した。ガラスボトルに23.66gの85%(重量/重量)エタノール水溶液を加えた。ボトル中に撹拌棒を配置し、このボトルを撹拌/加熱プレートに設置した。撹拌中、溶液は74℃に加熱した。加熱を切り、溶液を放冷した。59℃にて、59mgの95% Reb D種結晶を加えた。この溶液を74℃で一晩撹拌した。固体分をろ過し、次に70℃で一晩乾燥した。次に、結晶化させた材料を、以下に記載のとおりに更に精製した。
40%エタノール水溶液(体積/体積)で、工程3の結晶の5%DS[重量/重量]溶液を調製し(加熱しながら)、Agilent 1260分取クロマトグラフィーシステムに注入した。周囲温度にて、17mL/分(アイソクラチック、55%メタノール水溶液体積/体積)でAtlantis分取T3カラム(19×250mm)で分離を実施した。Reb Nを含有している画分をプールし、真空オーブン内で70℃で乾燥させた。
分析方法:
UHPLC条件:
二波長検出器と接続した超高性能液体クロマトグラフィー(UHPLC):Agilent 1290 UHPLCシステムと、粒径1.8マイクロメートルのAgilent Zorbax(登録商標)Eclipse Plus C18 RRHD 3.0mm×150mmカラムとを使用して、逆相クロマトグラフィーによる分離を実施した。カラム温度は40℃とした。移動相Aは10mMモノ塩基性りん酸ナトリウム(リン酸によりpH 2.6)とし、移動相Bはアセトニトリルとした。初期組成80% A及び20% B[体積/体積]について、初期流速を0.6mL/分とした。次に、移動相Bを次のとおりに線形勾配により増加させた:7分の時点で30% Bとし、5分間保持した後、18分の時点で55% Bとし、22分の時点で80% Bとし、1分間保持し、23.1分の時点では初期組成の20% Bに戻し、3.9分間保持した。合計実施時間は27分間とした。そのまま5uLのサンプルを注入した。
質量分析計と接続させた性能液体クロマトグラフィー(UPLC/MS):Waters Q−tof Premier XE time−of−flight質量分析計と接続させたWaters Acquity UPLCシステムを利用して、逆相クロマトグラフィーによる分離、及び化合物の質量同定を実施した。分離には、粒径1.8マイクロメートルのAgilent Zorbax(登録商標)Eclipse Plus C18 RRHD 3.0mm×150mmカラムを用いた。カラム温度は40℃にした。移動相Aは0.1%(体積/体積)ギ酸とし、移動相Bはアセトニトリルとした。初期組成80% A及び20% Bについて、初期流速は0.6mL/分とした。次に、移動相Bを次の通りの線形勾配で上昇させた:7分の時点で30% B及び5分間保持、次に18分の時点で45% Bに上昇させて、20分の時点で80% B及び1分間保持、初期組成に戻し20% Bで21.2分及び4.8分保持。総実施時間は25分間とした。そのままサンプルを0.5uL〜1.0uL注入した(通常、70%アセトニトリル中約2mg/mL)。Waters Q−tof Premier XE飛行時間質量分析計を、ネガティブエレクトロスプレーイオン化モード(−ESI)で操作する際のパラメーターは、次のとおりに設定した:キャピラリ:2500V;コーン:40V;エクストラクター:4.0V;イオンガイド:2.5V;供給源の温度:120℃;脱溶媒和温度:350℃;脱溶媒和ガス:850L/h;コーンガス:50L/h;低質量分解能:4.7;高質量分解能:15.0;イオンエネルギー:1.0V;入射口:2.0V;衝突:5V;排出:−14.0;プッシャ間隔:64uS;検出器:1850V。イオンスキャニングMS実験は、検出をm/z 300〜1500に設定し、スキャン時間及びインタースキャン時間をそれぞれ1.0秒及び0.04秒に設定した。MSMS実験に関し、エネルギーは20V〜60Vに変化させた;MSMSスキャン時間及びインタースキャン時間は、それぞれ0.4秒及び0.04秒とした。
500ppm(重量/重量)のRebA、RebD、及びRebNをそれぞれ含有している水溶液を調製し、訓練を受けており、ステビオールグルコシド類の官能評価の経験のある2名の科学者により室温で評価した。甘味強度及びその他の質的属性についてサンプルを評価した。スクロースを室温の水に溶解させて(6重量%、7重量%、8重量%)、一組の糖標準を調製し、甘味強度の参照として使用した。
reb A、reb B、及びreb Nの500ppm(重量/重量)の配合物を水に含有させた溶液を調製し、訓練を受けており、ステビオールグルコシド類の官能試験の経験のある5名の科学者により室温で評価した。甘味強度及びその他の質的属性についてサンプルを評価し、Reb Aと比較した。結果を下表に示す:
方法:600ppm(重量/重量)Reb A、又はReb Aと、Reb Bと、Reb Nとを含有するクエン酸/クエン酸緩衝液(pH3.2)を調製し、訓練を受けており、ステビオールグルコシド類の官能試験の経験のある3名の科学者により室温で評価した。甘味強度及びその他の質的属性についてサンプルを評価した。
Reb A:7%スクロース当量の甘味度、極めて速く強い(7)強度で苦味、刺激的なプロファイル、初期甘味が立ち上がった後、すぐにわずかに甘草味が生じ、次に強い苦味が後味として生じた。
方法:脱イオン水で、500ppm Reb Aを含有している溶液、あるいはRebAと、RebBと、RebDと、RebNとの配合物を調製し、訓練を受けており、ステビオールグルコシド類の官能試験の経験のある3名の科学者により室温で評価した。甘味強度及びその他の質的属性についてサンプルを評価した。
Reb A:6%スクロース当量の甘味度、はっきりとしている(6)苦味、僅かな(3)甘草様の香調、及び味わった後に穏やかな苦味が後味として残る。
Claims (20)
- ステビオールグリコシドを含有する甘味料組成物であって、レバウジオシドNは、乾燥ベースで、前記ステビオールグリコシドの合計重量の3重量%〜99重量%を構成する、甘味料組成物。
- レバウジオシドNは、乾燥ベースで、前記ステビオールグリコシドの合計重量の5重量%〜99重量%を構成する、請求項1の甘味料組成物。
- レバウジオシドNは、乾燥ベースで、前記ステビオールグリコシドの合計重量の10重量%〜99重量%を構成する、請求項1の甘味料組成物。
- 前記ステビオールグリコシドが、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドG、レバウジオシドH、レバウジオシドI、レバウジオシドJ、レバウジオシドK、レバウジオシドL、レバウジオシドM、レバウジオシドN、レバウジオシドO、ステビオシド、ステビオールビオシド、ズルコシドA、およびルブソシドからなる群から選択される1以上の化合物を含む、請求項1から3いずれかの甘味料組成物。
- さらに、エリトリトール、マルチトール、およびモグロシドVからなる群から選択される1以上の化合物、またはこれらの組み合わせを含む、請求項1から3いずれかの甘味料組成物。
- 前記ステビオールグリコシドがレバウジオシドMを含み、レバウジオシドMが、乾燥ベースで、前記ステビオールグリコシドの合計重量の少なくとも1重量%を構成する、請求項1から3いずれかの甘味料組成物。
- 前記ステビオールグリコシドがレバウジオシドDを含み、レバウジオシドDが、乾燥ベースで、前記ステビオールグリコシドの合計重量の少なくとも1重量%を構成する、請求項1から3いずれかの甘味料組成物。
- 前記ステビオールグリコシドがレバウジオシドDを含み、前記レバウジオシドDが、乾燥ベースで、前記甘味料組成物中のレバウジオシドDおよびレバウジオシドNの合計重量に対し5%〜40%の重量比で存在する、請求項1から3いずれかの甘味料組成物。
- 前記ステビオールグリコシドがレバウジオシドDを含み、前記レバウジオシドDが、乾燥ベースで、前記甘味料組成物中のレバウジオシドDおよびレバウジオシドNの合計重量に対し10%〜30%の重量比で存在する、請求項1から3いずれかの甘味料組成物。
- 前記ステビオールグリコシドがレバウジオシドDを含み、前記レバウジオシドDが、乾燥ベースで、前記甘味料組成物中のレバウジオシドD及びレバウジオシドNの合計重量に対し15%〜25%の重量比で存在する、請求項1から3いずれかの甘味料組成物。
- 前記ステビオールグリコシドがレバウジオシドM及びレバウジオシドDを含み、レバウジオシドM及びレバウジオシドDの各々は、乾燥ベースで、前記ステビオールグリコシドの合計重量の少なくとも1%を構成する、請求項1から3いずれかの甘味料組成物。
- さらに炭水化物甘味料を含み、レバウジオシドNと、炭水化物甘味料とは、0.001:14〜1:0.01の重量比にて存在する、請求項1〜11いずれかの甘味料組成物。
- 前記ステビオールグリコシドとして、レバウジオシドNのみを含む水溶液であるか;Reb A、Reb B、及びReb Nを49/26/25(%重量/重量)または16/9/75(%重量/重量)の配合比で含む水溶液であるか;Reb A、Reb B、及びReb Nを54/29/17(%重量/重量)の配合比で含むクエン酸緩衝液であるか;または、Reb A、Reb B、Reb D、及びReb Nを30/40/15/15(%重量/重量)の配合比で含む水溶液である、請求項1の甘味料組成物。
- バルク剤、添加物および固化防止剤の少なくとも1種またはそれらの組み合わせをさらに含む卓上甘味料組成物である、請求項1〜13いずれかの甘味料組成物。
- 請求項1〜13いずれかの甘味料組成物を含む甘味付与した組成物であって、前記甘味付与した組成物の重量ベースで、10ppm〜800ppmのレバウジオシドNを含む、甘味付与された組成物。
- 請求項1〜13いずれかの甘味料組成物を含む甘味付与した組成物であって、前記甘味付与した組成物の重量ベースで、50ppm〜600ppmのレバウジオシドNを含む、甘味付与された組成物。
- 請求項1〜13いずれかの甘味料組成物を含む甘味付与した組成物であって、前記甘味付与した組成物の重量ベースで、300ppm〜600ppmのレバウジオシドNを含む、甘味付与された組成物。
- 請求項1〜13いずれかの甘味料組成物を含む製品であって、医薬組成物、食用ゲル混合物、歯科組成物、食品、飲料、糖剤、香辛料、チューインガム組成物、シリアル組成物、焼き菓子、または乳製品である、製品。
- 2.5〜4.2のpHを有する飲料である、請求項18の製品。
- ブリックス度0.5〜14のスクロース当量を有する飲料である、請求項18の製品。
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JP2019165733A (ja) | 2019-10-03 |
AU2014306548A1 (en) | 2016-02-25 |
EP3032967A1 (en) | 2016-06-22 |
MY183009A (en) | 2021-02-05 |
CN115211549A (zh) | 2022-10-21 |
WO2015023928A1 (en) | 2015-02-19 |
AU2014306548B2 (en) | 2018-02-22 |
JP2021191292A (ja) | 2021-12-16 |
CA2919390A1 (en) | 2015-02-19 |
US20210221834A1 (en) | 2021-07-22 |
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BR112016002853A2 (pt) | 2017-08-01 |
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JP7184981B2 (ja) | 2022-12-06 |
US20200148715A1 (en) | 2020-05-14 |
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US20160198750A1 (en) | 2016-07-14 |
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