JP7088936B2 - Composition for sweetening - Google Patents

Description

Description The present invention relates to a sweetening composition and its use for the preparation of a sweetening syrup and a beverage, as well as the preparation of the beverage.

Common soft drinks usually contain large amounts of natural sugars such as sucrose, glucose, fructose, or mixtures thereof. The caloric content of these natural sugars is usually in the range of 3.6-3.9 kcal / g. Many attempts have been made to reduce the caloric content of beverages such as soft drinks. Attempts have also been made to replace natural sugar with steviol glycosides. Some steviol glycosides have a sweetening power of about 240 to 400 times that of sucrose, which is a natural sugar. The steviol glycoside is derived from the leaf extract of the plant Stevia (Stevia rebaudiana Bertoni). The leaves of the plant Stevia are the four major steviol glycosides: stevioside (about 5-10 wt-%), rebaugioside A (about 2-4 wt-%), rebaugioside C (about 1-2 wt-%), and Contains Zulcoside A (about 0.5-1 wt-%). The leaf extract of plant Stevia also contains levaugioside B, levaugioside D, and levaugioside E as steviol glycosides other than the above, albeit in a trace amount. The aglycone commonly contained in all steviol glycosides is steviol, which belongs to the class of diterpenes.

Unfortunately, beverages sweetened with steviol glycosides have some drawbacks, and many consumers value these drawbacks more than the caloric content of traditional beverages. Steviol glycosides are known to have a bitter and / or licorice-like aftertaste and may also have a metallic aftertaste. Furthermore, it is said that the sweetness "remains" because the perception of sweetness is slightly delayed. Steviol glycosides may also make the mouth sensation insensitive or dry.

EP2519118 discloses a sweetening composition, which comprises sweeteners and terpenes, flavonoids, amino acids, proteins, polyols, other well-known natural sweeteners, secodanmalan glycosides, and Contains at least one sweetness enhancer selected from their analogs. Suitable sweetness enhancers have been reported to include stevia sweeteners such as stevioside, steviolbioside, rebaugioside A, rebaugioside B, rebaugioside C, rebaugioside D, rebaugioside F, and zulcoside A. The amount of the at least one sweetness enhancer in the composition should be equal to or less than the sweetness sensing threshold level of the at least one sweetness enhancer. Further, the at least one kind of sweetness enhancer is different from the above-mentioned at least one kind of sweetener.

EP2386211 describes the use of rubusoside to mask, reduce, or suppress the taste impression of bitterness, sourness, and / or astringency of substances having bitterness, acidity, and / or astringency. Compositions containing rubusoside can mask, reduce, or suppress the taste impression of bitterness, acidity, and / or astringency of compounds such as stevioside and levaugioside A contained in foods and pharmaceuticals.

In addition, WO2008 / 049256 describes sweetened consumable products. This sweetened consumable product a) contains at least 0.0001% of at least one sweetener, which is sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose. , Lamnorth, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfam potassium, aspartame, neotheme, sucrose, saccharin, or combinations thereof, the concentration of the at least one sweetening agent or combination of sweetening agents being the sweetness perception threshold. Higher concentrations, at least 2% sucrose from isosweet, and b) naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, It contains at least one sweetness enhancer selected from the group consisting of stebioside and rebaugioside A. The concentration of each sweetness enhancer may be near its own sweetness sensing threshold. The concentration of naringin dihydrocalcone is 2 to 60 ppm, the concentration of rubusoside is 1.4 ppm to 56 ppm, the concentration of strawberry genus extract is 2 ppm to 80 ppm, the concentration of mogloside V is 0.4 ppm to 12.5 ppm, and the concentration of lacanca extract is. The concentration of 2 to 60 ppm, the concentration of stebioside may be 2 to 60 ppm, and the concentration of rebaugioside A may be 1 to 30 ppm.

Many other attempts have been made to address the above-mentioned drawbacks of steviol glycoside sweeteners, such as the bitter and / or licorice-like aftertaste, insensitivity or dry sensation of the mouth, and / or the sweet aftertaste. The purpose is to overcome.

For example, WO2012 / 073121A2 describes that the bitter aftertaste of steviol glycosides can be reduced or removed by reducing or removing rebaugioside C and / or zulucoside A from the stevia composition. However, it has been found that such reduction of rebaugioside C and / or zulcoside A does not reliably reduce the bitter aftertaste. Also, even in stevia compositions that do not contain rebaugioside C or zulucoside A, the consumer may feel that the onset of sweetness perception is delayed or, in some cases, the sweetness perception may continue for a longer period of time.

WO2008 / 147726 includes a) a sweetener such as urea or thiourea, and b) carbohydrate sweeteners such as levaugioside compounds, sucralose, aspartame, or acesulfam potassium, natural high potency sweeteners, synthetic high potency sweeteners. A sweetener composition comprising at least one sweetener comprising the agent, or a combination thereof, and c) at least one sweetening improving composition selected from the group consisting of carbohydrates, polyols, amino acids, or mixtures thereof. It is described that depending on the substance, flavor characteristics closer to those of sugar can be obtained.

According to EP2474240A1, a new sweetened beverage preparation that uses lactic acid and an acidulant containing at least one or both of tartaric acid and citric acid and no phosphoric acid with no bitter aftertaste. can get.

From WO2011 / 146463A2, it can be interpreted that the bitterness of a possibly sweet composition containing steviol glycosides can be masked by adding more rebaugioside D than in the natural composition.

EP2486806A1 discloses a low calorie orange juice beverage using a mixture of 84 wt-% rebaugioside A and 16 wt-% rebaugioside D. Unlike the low-calorie orange juice sweetened by the conventional stevia extract, it can be observed in the sensory evaluation that it has a pleasant taste similar to sucrose and a rich mouth sensation, and has no bitterness or aftertaste. Similar results have been reported for zero-calorie carbon dioxide-containing beverages.

According to WO2008 / 112967A1, the metallic aftertaste produced by conventional steviol glycoside-containing beverages can be masked by the presence of anisic acid.

WO2012 / 109585A1 is a sweetening composition containing a mixture of steviol glycosides such as bitterness, sweet aftertaste, and licorice flavor. In particular, it can be overcome when the ratio of rebaugioside B to the total amount of steviol glycosides in the mixture is in the range of 0.5% to about 50%, more preferably in the range of about 5% to about 40%. Disclose that.

Sucrose, a standard natural sweetener, has characteristic time-to-strength sweetening properties. While some artificial sweeteners start sweetening earlier than sucrose, most artificial sweeteners, such as stevia compounds, start sweetening much later than sucrose, and even have a residual sweetness than sucrose. It lasts quite a long time. The shortcomings mentioned above with respect to the use of steviol glycosides have not yet been fully overcome. Therefore, it is desired to obtain a beverage having a reduced content of a natural sweetener or a beverage containing no natural sweetener and having significantly improved sweetness and aroma characteristics.

Therefore, there is still a need to provide a low calorie beverage that does not delay the onset of sweetness perception and optionally has no bitter or licorice-like aftertaste and / or does not make the mouth sensation dull or dry. ing. Therefore, the main object of the present invention is a temporal sweetening property similar to or even essentially the same as that of natural sugar, i.e., natural sweetness, especially with respect to both the onset of sweetness and its residual time. It is to realize the imparting characteristics.

The underlying problems of the invention are, surprisingly, a) at least one natural sweet carbohydrate, b) at least one stevia compound, c) rubusoside and / or at least one rubusoside derivative and / or. Neohesperidine and / or tannin and / or floretin and / or trilovatin and / or monatin and / or hesperetin and / or at least one enzymatically treated steviol glycoside, particularly rubsoside or at least one rubsoside derivative or neohesperidin or at least. One enzyme-treated steviol glycoside or any combination thereof and d) at least one tannin, particularly tannin acid and / or at least one tannin acid derivative or tannic acid and / or at least one tannin acid. The sweetening composition according to the first embodiment, which comprises a composition or an extract containing a derivative, particularly an amount based on at least one tannin, particularly tannin and at least one tannin derivative. Was resolved by.

With respect to the first embodiment, when the composition according to the first embodiment is in the form of an aqueous composition, particularly a beverage, the at least one tannin, particularly tannic acid and / or at least one tannin. The amount of the composition or extract containing the acid derivative or tannic acid and / or at least one tannic acid derivative is based on the at least one tannin, particularly tannic acid and the at least one tannic acid derivative. It is in the range of 1 mg / l to 400 mg / l, preferably in the range of 10 mg / l to 300 mg / l, and more preferably in the range of 25 to 250 mg / l.

Alternatively or simultaneously, the first embodiment of the sweetening composition comprises component b) and component c), in particular the above-mentioned rubusoside and / or at least one rubusoside derivative, and component d), especially tannic acid. And / or based on the total weight with at least one tannic acid derivative, the amount of component b) is in the range of 45-75 wt-% and component c), particularly the above-mentioned rubusoside and / or at least one rubusoside derivative. The amount of tannic acid and / or at least one tannic acid derivative is in the range of 2 to 40 wt-% and the component d), in particular, the amount of tannic acid and / or at least one tannic acid derivative is in the range of 2 to 40 wt-%. It is characterized in that the sum of b), c), and d) is always 100 wt-%. This weight range is particularly applicable to alternative embodiments where the composition according to the first embodiment is a dry mixture, particularly having a powder and / or particle shape.

According to one preferred embodiment, in the above-mentioned alternative embodiments of the first embodiment of the sweetening composition, the component b) and the component c), in particular the above-mentioned rubusoside and / or at least one rubusoside derivative, The amount of component b) is in the range of 50-70 wt-%, particularly 55-65 wt-%, based on the total weight of component d), in particular tannic acid and / or at least one tannic acid derivative. The amount of component c), in particular the rubusoside and / or at least one rubusoside derivative, ranges from 5 to 35 wt-%, particularly from 10 to 30 wt-%, and component d), especially tannic acid and / or at least. The amount of one tannic acid derivative is in the range of 5 to 35 wt-%, especially in the range of 10 to 30 wt-%, and in each case the total of the components b), c) and d) is always 100 wt-%. become.

The at least one natural sweet carbohydrate according to the first embodiment is, in particular, sucrose. Further, among at least one Stevia compound according to the first embodiment, those selected from the group consisting of steviol glycosides, rebaugiosides, and mixtures thereof are preferable.

Among the compounds of the component c) according to the first embodiment of the composition for imparting sweetness according to the present invention, rubusoside and / or at least one rubusoside derivative is preferable, and rubusoside is particularly preferable.

In the sense of the present invention, tannins may include polyphenols, especially so-called plant polyphenols, which exhibit the perception of astringency. At present, it is believed that this perception of astringency is caused by or associated with this binding reaction between polyphenols and proteins. For example, tannic acid coagulates egg white and gelatin. Tannins usually have two or three phenolic hydroxyl groups on the phenyl ring. Tannins can be classified into, for example, pyrogallol type tannins and catechol type tannins. Further, tannins can be classified into so-called hydrolyzable tannins based on, for example, ellagic acid and gallic acid, and condensed tannins based on, for example, catechol. The tannin according to the present invention may be derived from any of the taxa described above.

Suitable tannins include, for example, ellagitannins such as pomegranate and geraniin, gallotannins belonging to the class of hydrolyzable tannins, and stilbenoids such as astringin or resveratrol. Eraditannin usually contains a diverse number of hexahydroxydiphenoyl (HHDP) units and galloyl and / or sanguisorboyl units bound to the sugar site. Suitable representative examples of tannins also include epigallocatechin gallate, epicatechin gallic acid, and fluorotannin.

Tannins can be obtained, for example, from oak or pomegranate extracts, especially pomegranate peel extracts. For example, gallic acid is found in gallnut, sumac, witch hazel, tea leaves, and oak bark.

Compositions or extracts containing at least one tannin, in particular tannin and / or at least one tannin derivative, may be oak, pomegranate, chestnuts, eclipse, or mimosa seeds, bark, etc. It may be derived from tannins, shells and / or heartwood, especially from oak or pomegranate.

In the sense of the present invention, tannic acid particularly comprises polygalloyl glucose and polygalloyl quinic acid ester, and in particular, the number of galloyl portions per molecule is in the range of 2 to 12, particularly in the range of 3 to 12, for example. Decagaroyl glucose. Therefore, in the sense of the present invention, it can be understood that tannic acid is formed from, for example, a gallic acid molecule and glucose. Tannic acid can usually be hydrolyzed to glucose and gallic acid and / or ellagic acid units. In general, the term tannic acid means both individual compounds and mixtures of two or more compounds.

Enzyme-treated steviol glycosides include steviol glycosides treated with cyclomaltodextrin glucanotransferase (CGTase) or the like.

The compound of component c) according to the first embodiment of the present invention, particularly rubusoside or rubusoside derivative or neohesperidine or enzyme-treated steviol glycoside, and more specifically, rubusoside is incorporated into the first embodiment of the present invention. The sweetness addition at the start of the composition according to the present invention so that the sweetness perception shifts to the timing at which the sweetness-imparting composition contained in the product containing the sweetness-imparting composition is actually consumed. It has been found to help improve properties. Rubus acid (CAS No: 64849-39-4) is described in Rubus suavissimus S. et al. It can be found in the leaves of Lee (Chinese sweet tea). In the sense of the present invention, the rubusoside may also include an enzyme-treated rubusoside.

For the sweetening composition according to the first embodiment, the amount of at least one natural sweet carbohydrate, particularly sucrose, is in the range of 5 to 80 g / l, preferably in the range of 15 g / l to 70 g / l. More preferably, it is in the range of 25 to 55 g / l. Alternatively or additionally, in the sweetening composition according to the first embodiment, the amount of rubusoside and / or at least one rubusoside derivative is in the range of 20 to 200 mg / l, more preferably 20 mg / l. It is preferably in the range of ~ 150 mg / l, particularly preferably in the range of 30 to 125 mg / l.

The underlying problem of the present invention, also referred to as the second embodiment of the sweetening composition according to the present invention, is a) at least one natural sweetening carbohydrate, particularly sucrose, and b) at least one. At least one stevia compound selected from the group consisting of steviol compounds, particularly steviol glycosides, levaugiosides, and mixtures thereof, c) rubusoside and / or at least one rubusoside derivative and / or neohesperidine and / or Taumatin and / or Floretin and / or Trilovatin and / or Monatin and / or Hesperetin and / or at least one enzymatic treatment Steviol glycosides, in particular rubusoside or at least one rubusoside derivative or neohesperidine or at least one enzymatic treatment Also by a sweetening composition comprising steviol glycosides or any combination thereof, d) tannic acid and / or at least one tannic acid derivative, and e) nara extract and / or pomegranate extract. It was resolved.

Among the compounds of the component c) according to the second embodiment of the composition for imparting sweetness according to the present invention, rubusoside and / or at least one rubusoside derivative is preferable, and rubusoside is particularly preferable.

In the second embodiment of the sweetening composition according to the present invention, the amount of at least one natural sweet carbohydrate, particularly sucrose, is preferably in the range of 5-80 g / l, more preferably 15 g / l-. The range is 70 g / l, especially 25-55 g / l. Alternatively or additionally, in the sweetening composition according to the second embodiment, the amount of rubusoside and / or at least one rubusoside derivative is preferably in the range of 20 to 200 mg / l, more preferably. It is in the range of 20 mg / l to 150 mg / l, especially in the range of 30 to 125 mg / l. Further, in the alternative or additionally, in the second embodiment of the sweetening composition according to the present invention, the total amount of tannic acid and / or at least one tannic acid derivative is preferably 1 mg / l. It is in the range of ~ 400 mg / l, more preferably in the range of 10 mg / l to 300 mg / l, and particularly in the range of 25 to 250 mg / l.

The underlying problem of the present invention, also referred to as the third embodiment of the sweetening composition according to the present invention, is a) aspartame and / or aspartame, especially aspartame and b) sucralose, and /. Or at least one stevia compound selected from the group consisting of at least one stevia compound, particularly steviol glycosides, levaugiosides, and mixtures thereof, and / or saccharin, and / or cyclamate, c) neohesperidin and / Or taumatin and / or rubusoside and / or at least one rubusoside derivative and / or floretin and / or trilovatin and / or monatin and / or hesperetin, d) at least one tannin, especially tannic acid and / or at least 1. It was also solved by a sweetening composition containing a tannic acid derivative of the seed or a composition or an extract containing tannic acid and / or at least one tannic acid derivative.

Among the compounds of the component c) according to the third embodiment of the composition for imparting sweetness according to the present invention, neohesperidin and rubusoside are preferable, and neohesperidin is particularly preferable.

In this third embodiment, the amount of component d) is in the range of 1 mg / l to 400 mg / l, preferably in the range of 1 mg / l to 400 mg / l, based on the at least one tannin, particularly tannic acid and the at least one tannic acid derivative. It is in the range of 10 mg / l to 300 mg / l, more preferably in the range of 25 to 250 mg / l.

Particularly preferably, the sweetening composition according to the third embodiment of the present invention comprises a) acesulfam and / or aspartame, particularly acesulfam, and b) sucralose or saccharin or at least one stevia compound, particularly steviol. At least one stevia compound selected from the group consisting of sugars, rebaugiosides, and mixtures thereof, c) neohesperidin, d) at least one tannin, especially tannins and / or at least one tannins. When a composition or an extract containing a derivative or tannin acid and / or at least one tannin acid derivative is contained, and the composition according to the third embodiment is an aqueous composition, particularly in the form of a beverage. , The amount of component d) is in the range of 1 mg / l to 400 mg / l, preferably 10 mg / l to 300 mg / l, based on the at least one tannin, particularly tannin and the at least one tannin derivative. , More preferably in the range of 25-250 mg / l.

Alternatively or simultaneously, the third embodiment of the sweetening composition comprises component a), in particular acesulfame and component b), in particular sucralose, component c), in particular neohesperidin and component d). In particular, based on the total weight of tannic acid and / or at least one tannic acid derivative, the amount of component a) is in the range of 10-50 wt-% and the amount of component b) is in the range of 15-65 wt-%. The amount of the component c) is in the range of 0.1 to 4 wt-%, and the amount of the component d) is in the range of 5 to 50 wt-%. ), And D) may be characterized in that the total is always 100 wt-%.

According to one preferred embodiment, in the above-mentioned alternative embodiments of the third embodiment of the sweetening composition, component a), in particular acesulfame and component b), in particular sucralose and component c), in particular neohesperidin. And the amount of component a) in the range of 15-45 wt-%, especially in the range of 20-40 wt-%, based on the total weight of component d), especially tannic acid and / or at least one tannic acid derivative. Yes, the amount of component b) is in the range of 20-55 wt-%, especially in the range of 30-45 wt-%, and the amount of component c) is in the range of 0.2-3 wt-%, especially 0.5-2 wt-. % And the amount of component d) is in the range of 10-40 wt-%, especially in the range of 15-35 wt-%, in which case components a), b), c), and d). Is always 100 wt-%.

Ingredient b) comprises or consists of sucralose, saccharin, and cyclamate, or instead, ingredient b) consists of at least one stevia compound, in particular a steviol glycoside, levaudioside, and mixtures thereof. According to the third embodiment of the sweetening composition according to the present invention, which comprises or comprises at least one stevia compound selected from the group, saccharin, and sucralose, the point of improving the sweetening property. That is, the sweetening property of the natural sugar approaches or even becomes essentially the same as the sweetening property of the natural sugar (so-called natural sweetening property).

In the form of the sweetening composition according to the third embodiment of the present invention, particularly in the form of an aqueous composition, preferably in the form of a beverage, the amount of acesulfame and / or aspartame is preferably in the range of 25 to 250 mg / l. More preferably, it is in the range of 50 to 200 mg / l, particularly in the range of 75 to 150 mg / l. Alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of sucralose is preferably in the range of 20 to 750 mg / l, more preferably 40 mg / l to 550 mg / l. It is in the range of l, especially in the range of 60 to 450 mg / l. Further, alternative or additionally, in the sweetening composition according to the third embodiment of the present invention, and in the preferred embodiments of the first and second embodiments, the amount of neohesperidin is preferable. Is in the range of 0.01 mg / l to 20 mg / l, more preferably in the range of 0.1 mg / l to 15 mg / l, and particularly in the range of 1.0 to 10 mg / l. Alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of saccharin is preferably in the range of 10 mg / l to 750 mg / l, more preferably 20 mg / l to. The range is 500 mg / l, especially 30-400 mg / l. Further, alternative or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of cyclamate is preferably in the range of 10 mg / l to 500 mg / l, more preferably 50 mg / l. The range is from l to 300 mg / l, especially from 75 to 200 mg / l. Further, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, and in the preferred embodiments of the first and second embodiments, the amount of taumatin is preferably. The range is 0.01 mg / l to 10 mg / l, more preferably 0.05 mg / l to 5 mg / l, and particularly 0.1 to 2 mg / l. Further, alternative or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of rubsoside and / or at least one rubusoside derivative is preferably 5 to 200 mg / l. The range, more preferably the range of 10 mg / l to 150 mg / l, particularly the range of 20 to 125 mg / l. Further, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, and in the preferred embodiments of the first and second embodiments, the amount of phloretin is preferably. The range is 1 to 250 mg / l, more preferably 5 mg / l to 200 mg / l, and particularly 10 to 150 mg / l. Further, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, and in the preferred embodiments of the first and second embodiments, the amount of trilovatin is preferably. The range is 0.1 to 250 mg / l, more preferably 1 mg / l to 200 mg / l, and particularly 5 to 150 mg / l. Further, alternatively or additionally, in the sweetening composition according to the third embodiment of the present invention, and in the preferred embodiments of the first and second embodiments, the amount of monatin is preferably. The range is 0.01 mg / l to 20 mg / l, more preferably 0.1 mg / l to 10 mg / l, and particularly 0.05 to 5 mg / l. Further, alternative or additionally, in the sweetening composition according to the third embodiment of the present invention, the amount of hesperetin is preferably in the range of 1 to 750 mg / l, more preferably 10 mg / l to. The range is 500 mg / l, especially 25-250 mg / l.

In the sweetening compositions according to the first, second, and third embodiments of the present invention, the at least one stevia compound preferably comprises, especially from these, rebaudioside A, rebaugioside B, and rebaugioside D. The amount of rebaugioside A is in the range of 80.0-99.0 wt-% and the amount of rebaugioside B is 0.1-1 based on the total weight of rebaugioside A, rebaugioside B, and rebaugioside D. It is in the range of .5 wt-% and the amount of rebaugioside D is in the range of 0.9-18.5 wt-%.

Further, in the sweetening composition according to the first, second, and third embodiments of the present invention, at least one stevia compound preferably contains rebaugioside A, rebaugioside B, and rebaugioside D, in particular. A mixture of these, based on the total weight of rebaugioside A, rebaugioside B, and rebaugioside D, the amount of rebaugioside A ranges from 85.0-95.0 wt-% and the amount of rebaugioside B is 0.2. The range is from 1.2 wt-%, and the amount of rebaugioside D is in the range of 4.8 to 13.8 wt-%.

Furthermore, in any of the sweetening compositions according to the first, second, and third embodiments of the present invention, rebaugioside A is based on the total weight of rebaugioside A, rebaugioside B, and rebaugioside D. The amount of rebaugioside B is in the range of 86.0-94.3 wt-%, the amount of rebaugioside B is in the range of 0.3-0.9 wt-%, and the amount of rebaugioside D is 5.4 to 13.1 wt-%. It is in the range of%.

In a particularly preferred variant of the sweetening composition according to the first, second and third embodiments of the present invention, the amount of rebaugioside A is based on the total weight of rebaugioside A, rebaugioside B, and rebaugioside D. The amount of rebaugioside B is in the range of 90.5-94.0 wt-%, the amount of rebaugioside B is in the range of 0.2 to 1.0 wt-%, and the amount of rebaugioside D is in the range of 5.8 to 8.5 wt-%. Or in any case, the amount of rebaugioside A is in the range of 90.9-94.4 wt-% and the amount of rebaugioside B is based on the total weight of rebaugioside A, rebaugioside B, and rebaugioside D. It is in the range of 0.2 to 0.5 wt-%, and the amount of rebaugioside D is in the range of 5.4 to 8.6 wt-%.

Steviol glycosides such as Levagioside A, Levagioside B, Levagioside D, Levagioside C, Levagioside E, Levagioside F, Stevioside, Zulcoside, Lubusoside, and Steviolbioside are available from JECFA (2010) Steviol FAOFA It can be detected and measured by HPLC-UV specified in Rome.

The underlying problem of the present invention is from the group consisting of a) 0.1 to 50 g / l, especially natural sweetened monosaccharides, which is also referred to as the fourth embodiment of the sweetening composition according to the present invention. Selected from the group consisting of natural sweet carbohydrates b) 40-120 g / l, especially natural sweet disaccharides, natural sweet carbohydrates different from a) and c) 30-300 mg / l. l rubusoside and / or at least one rubusoside derivative and / or 0.01 mg / l to 20 mg / l, preferably in the range of 0.1 mg / l to 15 mg / l, more preferably 1.0 to 10 mg / l. Neohesperidine in the range, or taumatin in the range of 0.01 mg / l to 10 mg / l, preferably in the range of 0.05 mg / l to 5 mg / l, more preferably in the range of 0.1 to 2 mg / l or 1-250 mg / l. , Preferably in the range of 5 mg / l to 200 mg / l, more preferably in the range of 10 to 150 mg / l or 0.1 to 250 mg / l, preferably in the range of 1 mg / l to 200 mg / l, more preferably 5 Trilovatin in the range of ~ 150 mg / l or monatin or 1 ~ in the range of 0.01 mg / l to 20 mg / l, preferably 0.1 mg / l to 10 mg / l, more preferably 0.05 to 5 mg / l. Hesperetin in the range of 750 mg / l, preferably in the range of 10 mg / l to 500 mg / l, more preferably 25 to 250 mg / l or at least one enzymatically treated steviol glycoside or any mixture thereof, in particular rubusoside and /. Alternatively, it was also solved by a sweetening composition containing at least one rubusoside derivative and / or neohesperidine and / or at least one enzyme-treated steviol glycoside.

Among the compounds of the component c) according to the fourth embodiment of the composition for imparting sweetness according to the present invention, rubusoside and / or at least one rubusoside derivative is preferable, and rubusoside is particularly preferable.

The variants of the fourth embodiment of the present invention described above are particularly preferably a) a natural sweet carbohydrate selected from the group consisting of 0.5 to 30 g / l of natural sweet monosaccharides and b. ) 70-110 g / l of natural sweet carbohydrates selected from the group consisting of natural sweet disaccharides, c) 40-220 mg / l of rubusoside and / or at least one rubusoside derivative or 0.1 mg / l. ~ 15 mg / l, preferably 1.0-10 mg / l neohesperidine, or 0.05 mg / l-5 mg / l, preferably 0.1-2 mg / l taumatin or 5 mg / l-200 mg / l, preferably. Is 10-150 mg / l floretin or 1 mg / l-200 mg / l, preferably 5-150 mg / l trilovatin or 0.1 mg / l-10 mg / l, preferably 0.05-5 mg / l monatin or 10 mg. It contains / l to 500 mg / l, preferably 25 to 250 mg / l of hesperetin.

In the sweetening compositions according to the first to fourth embodiments of the present invention, at least one natural sweet carbohydrate is preferably a natural sweet monosaccharide, a natural sweet disaccharide, a sweet sugar alcohol, and a sweet sugar alcohol. It is selected from the group consisting of a mixture thereof. The sweetened natural monosaccharide is preferably selected from the group consisting of fructose, glucose, mannose, rhamnose, xylose, tagatose, galactose, and mixtures thereof, and the sweetened natural disaccharide is preferably sucrose, lactose, maltose. , And a mixture thereof. The sweet sugar alcohol is preferably selected from the group consisting of erythritol, glycerin, lactitol, maltitol, mannitol, sorbitol, xylitol, galactitol, and mixtures thereof.

With respect to the sweetening composition according to the first to fourth embodiments of the present invention, it is particularly preferable to use sucrose as the above-mentioned sweetened natural disaccharide.

The sweetening composition according to the first to fourth embodiments of the present invention includes galangal, cocoa, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, and orange oil. , Corn mint, pine, cardamon, mace, cloves, lime, lime oil, nutmeg, nutmeg oil, mustard seeds, mustard seed oil, caramel, rosemary, pepper, honey , Ginger, vanilla, citrus, citrus extract, cola nut, and at least one flavor material selected from the group consisting of cola nut extract, or a mixture thereof.

In a particularly preferred embodiment, the sweetening composition according to the first to fourth embodiments of the present invention further contains taurine and / or caffeine. Therefore, the sweetening composition according to the first to fourth embodiments of the present invention can be used for imparting sweetness to beverages, particularly soft drinks or energy drinks.

Interestingly, the sweetening compositions according to the invention are also suitable for the preparation of syrup-form precursor compositions that can be easily stored and transported and can be used in the preparation of carbon dioxide-containing beverages in particular when needed.

The problem underlying the present invention was also solved by a beverage containing the sweetening composition according to any one of the first to fourth embodiments of the present invention. Here, the sweetening composition according to any one of the first to fourth embodiments of the present invention may already be an aqueous composition, particularly a beverage, by itself. Alternatively, the sweetening composition according to any of the first to fourth embodiments of the present invention is a dry mixture without the addition of water, particularly having a powder and / or particle shape. obtain. However, even if the sweetening composition according to any one of the first to fourth embodiments of the present invention is an aqueous composition, it is still flavored or, for example, to be a commercially available beverage. Additional materials such as thickeners may be added.

In a suitable beverage according to a preferred embodiment, the concentration of the combination of rebaugiosides A, B, and D in the beverage is in the range of 0.01 to 1.0 g / l, preferably 0.05 to 0.75 g / l. The range is, more preferably 0.1 to 0.6 g / l (measured at ambient temperature and 1 bar).

Further, in such a beverage according to the present invention, the concentration of the combination of the sweetened natural carbohydrate and the sweetened sugar alcohol in the beverage is preferably 40 g / l or less, preferably in the range of 5 g / l to 35 g / l, more preferably. It is in the range of 10 g / l to 25 g / l (measured at ambient temperature and 1 bar). The ambient temperature can mean room temperature, ie, a temperature in the range of 20 ° C to 25 ° C, in the sense of the present invention.

Beverages according to the present invention include soft drinks and energy drinks, particularly containing carbon dioxide gas. Suitable soft drinks also include cola flavored soft drinks, and cola flavored soft drinks also include cola flavor type soft drinks. Further, when sweetened by the sweetening composition according to the present invention, such a beverage exhibits harmonious sweetening characteristics without delaying or essentially delaying the start of sweetness perception. Has no, or essentially no, bitter or licorice-like aftertaste.

Another advantage of the sweetening composition according to the first to fourth embodiments of the present invention is that a beverage containing a very small amount of a sweet carbohydrate and / or a natural sugar such as a sweet sugar alcohol can be obtained. , There are times.

Further, when the composition for sweetening according to the first to fourth embodiments of the present invention is used, for example, in an energy drink, sodium citrate, glucuronolactone, inositol, at least one vitamin, and the like. For example, niacin, pantothenic acid, vitamin B6, vitamin B12, riboflavin, caustic caramel, caustic sulphite caramel, ammonia caramel, ammonia caramel or sulphia sulphate caramel. , Or a mixture thereof, and other additional materials may be included.

The sweetening composition according to the present invention can be used to impart sweetness to beverages, particularly soft drinks or energy drinks. The beneficial effects obtained by using the sweetening composition according to the present invention are particularly obtained for beverages containing carbon dioxide gas.

The problems according to the present invention are a) a step of providing a sweetening composition according to the first to fourth embodiments of the present invention, b) a step of providing water, and c) a step a) and a step b. ) Also solved by a method including a step of mixing the components provided. This process according to the present invention further includes, in particular, a step (step d) of impregnating the beverage with carbon dioxide gas.

According to another embodiment, the process according to the present invention is to the sweetening composition according to the first to fourth embodiments of the present invention, or to water and the sweetening composition according to the present invention 1. The step of adding at least one thickener, at least one sweetened natural carbohydrate, at least one sweet sugar alcohol, at least one organic acid, and / or at least one flavor material to the mixture containing the vine. May further be included. The above-mentioned components may be added to water prior to mixing with any of the sweetening compositions according to the present invention. Here, the definitions described above for thickeners, sweetened natural carbohydrates, sweetened sugar alcohols, organic acids, and flavor materials are applicable both in terms of general information and in terms of preferred embodiments.

Further, before and / or after the step of adding carbon dioxide gas, preferably before the step of adding carbon dioxide gas, a sweetened natural carbohydrate and / or at least one sweet sugar alcohol is added to water and the present invention. It is also possible to add to a mixture containing one of the first to fourth embodiments of the sweetening composition.

The first to fourth embodiments of the sweetening composition according to the present invention, and the beverage according to the present invention in one embodiment, for example, a soft drink or an energy drink, further comprises amino acids, colorants, fillers, and processed starches. It may contain well-known additives such as starch, texture agents, preservatives, antioxidants, emulsifiers, stabilizers, gelling agents, or any mixture thereof.

Surprisingly, it has been found that the present invention provides a sweetening composition that does not delay the onset of sweetness perception. As a further effect, such a sweetening composition may be a sweetening composition having no bitter aftertaste and / or no metal-like aftertaste. Surprisingly, the sweetening composition according to the present invention, and even the beverage containing carbon dioxide gas, imparts an aroma or sweetness similar to that of a beverage sweetened by natural sugar. It was also found that the characteristics could be achieved. Furthermore, surprisingly, the presence of at least one tannin, in particular a tannin and / or a tannin acid derivative, in the composition according to the invention allows the long-lasting possession of artificial sweeteners, such as stevia compounds. It has also been found that sweetness perception can be shortened and that natural or essentially natural sweetness perception, which is a sweetening property normally possessed by known high caloric sugars, can be obtained.

Therefore, beverages prepared using the sweetening composition according to the present invention, particularly beverages containing carbon dioxide, such as soft drinks and energy drinks, have improved sweetness and aroma characteristics while significantly reducing the calorie content. In one preferred embodiment, it may have a taste that is not significantly different from the taste of conventional beverages sweetened with natural sugars and / or artificial sweeteners. This also includes the fact that consumers' perception of sweetness is not delayed. Furthermore, the sweetening composition according to the present invention makes it possible to obtain a beverage that does not have an unpleasant or dull taste, or that does not make the sensation of the mouth unpleasant or insensitive.

In the sense of the present invention, the artificial sweetener may contain any sweetener different from the natural sweeteners such as natural monosaccharides such as glucose and sucrose and disaccharide sweeteners.

Beverages according to the present invention include soft drinks and energy drinks, particularly containing carbon dioxide gas. Suitable soft drinks also include cola flavored soft drinks, and cola flavored soft drinks also include cola flavor type soft drinks. Further, when sweetened by the sweetening composition according to the present invention, such a beverage exhibits harmonious sweetening characteristics without delaying or essentially delaying the start of sweetness perception. Has no, or essentially no, bitter or licorice-like aftertaste.

That is, according to the invention, in particular, rubusoside and / or at least one rubusoside derivative and / or neohesperidine and / or taumatin and / or floretin and / or trilovatin and / or monatin and / or hesperetin and / or at least one. Species Enzymatically Treated Steviol Glycosides, in particular rubusoside and / or at least one rubusoside derivative, with at least one tannin, especially tannic acid and / or tannic acid derivative, can be used artificially, such as stevia compounds. Even for beverages sweetened with sweeteners or sweetened by the co-use of these artificial sweeteners, time in terms of start time, duration, or residual, and if necessary, sweetness intensity. Beverages with somewhat similar sweetness characteristics to sucrose are available. Therefore, the present invention can shift the delay of initiation exhibited by stevia compounds and the like toward sucrose, that is, can accelerate the initiation as a result, and further, it is useful to suppress the residual action to a considerable extent.

Modifications and modifications may be suggested by those skilled in the art, but the applicant's intent is to ensure that all modifications and modifications are reasonably and highly probable within the scope of their contribution to the art. It is to be embodied in the patent guaranteed in this application. The features of the present invention that are considered novel are described in detail in the accompanying claims. The features disclosed in the detailed description and claims may be essential for realizing the present invention in different embodiments, either alone or in any combination thereof.

Claims (22)

A composition for imparting sweetness,
a) At least one naturally sweet carbohydrate and
b) At least one stevia compound and
c) rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or taumatin and / or phloretin and / or trilovatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside. When,
d) With at least one tannin,
Contains water,
The amount of the component d) is in the range of 1 mg / l to 400 mg / l in the presence of water.
And / or based on the total weight of the component b), the component c), and the component d), the amount of the component b) is in the range of 45 to 75 wt-%, and the amount of the component c). Is in the range of 2 to 40 wt-%, and the amount of the component d) is in the range of 2 to 40 wt-%, and in any case, the total of the components b), c), and d) is always 100 wt. A sweetening composition that is -%. The amount of the at least one natural sweet carbohydrate is in the range of 5-80 g / l and / or the amount of the rubusoside and / or the at least one rubusoside derivative is in the range of 20-200 mg / l. The composition for imparting sweetness according to claim 1. a) At least one naturally sweet carbohydrate and
b) At least one stevia compound and
c) rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or taumatin and / or phloretin and / or trilovatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside. When,
d) With at least one tannin,
e) Containing oak extract and / or pomegranate extract,
The sweetening composition according to claim 1, wherein the amount of the component d) is in the range of 1 mg / l to 400 mg / l in the presence of water. A composition for imparting sweetness,
a) Acesulfame and / or aspartame,
b) With sucralose and / or at least one stevia compound,
c) With neohesperidin and / or taumatin and / or rubusoside and / or at least one rubusoside derivative and / or floretin and / or trilovatin and / or monatin and / or hesperetin,
d) With at least one tannin,
Contains water,
The amount of the component d) is in the range of 1 mg / l to 400 mg / l in the presence of water.
And / or based on the total weight of the component a), the component b), the component c), and the component d), the amount of the component a) is in the range of 10 to 50 wt-%. The amount of the component b) is in the range of 15 to 65 wt-%, the amount of the component c) is in the range of 0.1 to 4 wt-%, and the amount of the component d) is 5 to 50 wt-%. A composition for imparting sweetness, which is a range, and in any case, the total of the components a, b), c), and d) is always 100 wt-%. Based on the total weight of the component a), the component b), the component c), and the component d), the amount of the component a) is in the range of 15 to 45 wt-%, and the component b. ) Is in the range of 20 to 55 wt-%, the amount of the component c) is in the range of 0.2 to 3 wt-%, and the amount of the component d) is in the range of 10 to 40 wt-%. The sweetening composition according to claim 4, wherein the total of the components a), b), c), and d) is always 100 wt-% in any case. The component b) contains or consists of sucralose, saccharin, and cyclamate, or the component b) is at least one stevia selected from the group consisting of steviol glycosides, levaugiosides, and mixtures thereof. The sweetening composition according to claim 4 or 5, which comprises or comprises a compound, saccharin, and cyclamate. The amount of acesulfame and / or aspartame is in the range of 25-250 mg / l and / or the amount of sucralose is in the range of 20-750 mg / l and / or the amount of neohesperidin is 0.01 mg / l-20 mg. The amount of / l is in the range of 10 mg / l to 750 mg / l and / or the amount of sucralose is in the range of 10 mg / l to 500 mg / l and / or the amount of cyclamate is in the range of 10 mg / l to 500 mg / l. Alternatively, the amount of taumatin is in the range of 0.01 mg / l to 10 mg / l and / or the amount of rubusoside and / or at least one rubusoside derivative is in the range of 5 to 200 mg / l and / or of floretin. The amount is in the range of 1 to 250 mg / l and / or the amount of trilovatin is in the range of 0.1 to 250 mg / l and / or the amount of monatin is in the range of 0.01 mg / l to 20 mg / l. The sweetening composition according to claim 6, wherein there is and / or the amount of hesperetin is in the range of 1 to 750 mg / l. The at least one stevia compound comprises rebaugioside A, rebaugioside B, and rebaugioside D, and the amount of rebaugioside A is 80.0-99.0 wt-based on the total weight of rebaugioside A, rebaugioside B, and rebaugioside D. %, The amount of rebaugioside B is in the range of 0.1 to 1.5 wt-%, and the amount of rebaugioside D is in the range of 0.9 to 18.5 wt-%, claim 1 or 4. The composition for imparting sweetness according to. Based on the total weight of rebaugioside A, rebaugioside B, and rebaugioside D, the amount of rebaugioside A ranges from 90.5 to 94.0 wt-% and the amount of rebaugioside B is 0.2 to 1.0 wt-%. It is in the range and the amount of rebaugioside D is in the range of 5.8 to 8.5 wt-%.
Or based on the total weight of Levagioside A, Levagioside B, and Levagioside D,
The amount of rebaugioside A is in the range of 90.9-94.4 wt-%, the amount of rebaugioside B is in the range of 0.2-0.5 wt-%, and the amount of rebaugioside D is 5.4-8. The sweetening composition according to claim 8 , which is in the range of 6 wt-%. The sweetening composition according to claim 1, wherein the at least one natural sweet carbohydrate is selected from the group consisting of natural sweet monosaccharides, natural sweet disaccharides, sweet sugar alcohols, and mixtures thereof. .. The sweetened natural monosaccharide is selected from the group consisting of fructose, glucose, mannose, ramnorth, xylose, tagatos, galactose, and mixtures thereof, and / or the sweetened natural disaccharide is sucrose, lactose, maltose, and. The sweet sugar alcohol selected from the group consisting of a mixture thereof and / or the sweet sugar alcohol is selected from the group consisting of erythritol, glycerin, lactitol, martitol, mannitol, sorbitol, xylitol, galactitol, and a mixture thereof. The sweetening composition according to claim 10, wherein the sweetened natural disaccharide is sucrose. Galangal, cacao, cinnamon, lemon, lemon juice concentrate, coca leaf, orange, orange oil, corn mint, pine, cardamon, mace, clove, lime, lime oil, nutmeg, nutmeg oil, mustard seed, mustard seed oil, caramel , Rosemary, pepper, honey, ginger, vanilla, citrus, citrus extract, cola nut, and cola nut extract, or a mixture thereof, further containing at least one flavor material selected from the group. The sweetening composition according to claim 1 or 4, further comprising / or taurine and / or caffeine. Use of the sweetening composition according to claim 1 or 4, for imparting sweetness to a non-carbon dioxide or carbon dioxide-containing beverage, or as a non-carbon dioxide or carbon dioxide-containing beverage. Use of the sweetening composition according to claim 1 or 4 for preparing a syrup as a precursor in the preparation of a beverage. Use of the sweetening composition according to claim 1 or 4 for preparing a beverage. A beverage containing the sweetening composition according to claim 1 or 4, or comprising the sweetening composition according to claim 1 or 4. The beverage according to claim 16, wherein the concentration of the combination of rebaugiosides A, B, and D in the beverage is in the range of 0.01 to 1.0 g / l. The beverage according to claim 16, characterized in that it is a soft drink or an energy drink. a) The step of providing the sweetening composition according to any one of claims 1 to 12, and
b) The process of providing water and
c) The process for preparing a beverage according to claim 16, which comprises the steps of mixing the components provided in the steps a) and b). The process according to claim 19, further comprising a step (step d) of adding carbon dioxide gas to the beverage. In the sweetening composition prior to mixing with water, or in a mixture comprising water and the sweetening composition, and / or in water prior to mixing with the sweetening composition. Further comprising adding at least one thickener, at least one sweetened natural carbohydrate, at least one sweet sugar alcohol, at least one organic acid, and / or at least one flavor material, and / Alternatively, the sweetened natural carbohydrate and / or at least one sweetened sugar alcohol is added to the mixture containing water and the sweetening composition before and / or after the step of adding the carbon dioxide gas. The process of claim 19. For use
i) Rubusoside and / or at least one rubusoside derivative and / or neohesperidin and / or taumatin and / or phloretin and / or trilovatin and / or monatin and / or hesperetin and / or at least one enzyme-treated steviol glycoside. When,
ii) Use of a combination containing at least one tannin,
Use of artificial sweeteners to reduce the residual sweetness and to shift the temporal initiation of sweetness perception of said artificial sweeteners to the temporal initiation of sweetness perception of natural sugars.