JPH10229847A - Method for masking sourness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To compensate the deterioration of a sweetness owing to the discomposition of aspartame, to hold and reinforce a sourness masking effect and to prevent the loss of the masking effect, by using aspartame and a specified quantity of sweetener in food with a sourness. SOLUTION: The sourness is masked by using aspartame, sucralose, a stevia extract, thaumatin, sodium saccharin and the sweetener such as sugar alcohol, etc., in food with the sourness like natural fruit juice and a soda pop, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for masking sour taste, and more particularly to a method for sour taste masking comprising using aspartame and various sweeteners in combination with foods exhibiting various sour tastes.

[0002]

2. Description of the Related Art Conventionally, aspartame has been widely used as a sweetener in various foods and beverages because of its high quality sweetness. It is also known to have the effect of making mild. For example, Japanese Patent Publication No. 4-60626 discloses that aspartame mainly masks sourness in vinegar,
No. 14851 describes the masking of acidity such as tartaric acid and malic acid in beverages.

On the other hand, it has become clear that aspartame is degraded by the storage temperature, pH and the like of the target food, and the sweetness is degraded, and the sour masking action is also reduced.

[0004]

Means for Solving the Problems The applicant of the present invention has conducted intensive studies on the prevention of deterioration of the sweetness and reduction of the sour masking action in foods exhibiting a sour taste using aspartame as a sweetener. By adding other sweeteners below the sweetness threshold to aspartame,
The present inventors have found that it is possible to compensate for the deterioration of the sweetness of aspartame due to the decomposition and also to maintain and enhance the masking effect of sour taste, thereby completing the present invention.

[0005] That is, the present invention relates to a food exhibiting sour taste,
An object of the present invention is to provide a method for masking acidity using aspartame and one or more sweeteners in an amount equal to or less than a sweetness threshold.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The sour food of the present invention may be in the form of a liquid, semi-solid, or solid at the time of ingestion, and among these forms of food, the sour food is a food that exhibits an sour taste. . Such foods include various natural juices, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid,
Those containing a natural or synthetic acidulant such as acetic acid, glucono delta lactone, adipic acid, succinic acid, and phosphoric acid. Specifically, carbonated drinks such as cider and lemon squash; natural juice drinks; powdered drinks; milk drinks; lactic acid bacteria drinks; sports drinks; nutritional drinks; confectionery bread containing flower paste and jam; noodles such as udon and ramen Instant cooked rice; sweets such as candy, gum, tablet candy, gummy candy, snacks; dessert foods such as jelly, honey bean, apricot tofu, yogurt; cold desserts such as sorbet; Tofu / fried tofu; vinegar, worcestershire sauce, tartar sauce, mayonnaise, dressing, tomato ketchup,
Flavor seasonings such as hamburger sauce and steak sauce; instant noodles (soup), potage, spaghetti sauce, demiglace sauce, chili sauce, curry, hayashi rice,
Cream stew, beef stew, gratin, doria, cooked rice ingredients, marbo tofu ingredients, vinegar pork ingredients,
Various foods such as retort / cooked foods such as chirashi sushi, inari sushi, and inari fried food; and microwave foods such as pilaf, spaghetti, oyakodon, and soup. Note that these foods may exhibit other tastes such as sweetness, salty taste, astringency, and bitterness as long as they exhibit sourness. In addition, acidity is not required, but because of the addition of sour agents for storage and other purposes,
Includes those that have an originally unnecessary acidity.

In the present invention, one or two or more kinds of sweeteners in an amount less than a threshold value of sweetness are used together with aspartame in the above-mentioned food having an acid taste. Here, examples of the sweetener used in combination with aspartame include sucralose, stevia extract (enzyme-treated stevia), thaumatin, sodium saccharin, sugar alcohols and the like, alone or in combination of two or more. . Here, the threshold value of the sweetness means a minimum value indicating the sweetness of the sweetener, but this value is not necessarily represented as an absolute value. That is, according to the test of the present inventors, the threshold value of the sweetness of sucralose with respect to the aqueous solution of citric acid (crystal) 0.1% is 0.00075%, and the citric acid (crystal)
It has been determined that the threshold for a 0.3% aqueous solution is 0.003%. As described above, the threshold value of the sweetness is determined based on the form of the target food (liquid, fluid, solid, etc.), the kind or strength of the sourness in the food, and other taste components (saltiness, astringency, etc.) in the food even with the same sweetener. ), It is considered to be a value that varies depending on the temperature at the time of ingestion of food, the type of sweetener, etc., but is generally smaller than the amount when used as a sweetener. Therefore, in the present invention, the amount equal to or lower than the sweetness threshold value means an amount in a range that does not exhibit sweetness. Also,
Regardless of the type of sweetener, the minimum amount is 1 / th of the sweetness threshold.
Preferably, it is used in an amount of about 100 or more. This makes it possible to compensate for the reduction in the sweet and sour masking effect due to the decomposition of aspartame. That is, aspartame is used as a sweetener in various foods because it has a high quality sweetness, but it can be decomposed by pH, temperature, etc., and the food containing aspartame can be stably stored for a long period of time. Although it may not be possible, by adding at least one of the above-mentioned sweeteners to such foods, the sweetness is improved, the deterioration of the sweetness due to the decomposition of aspartame is compensated, and the sour masking effect is obtained. Can be maintained and enhanced, and a decrease in the masking effect due to decomposition or the like under long-term storage can be prevented.

[0008] In the present invention, aspartame is usually used in a concentration as a sweetener, that is, a sweetness threshold of 20.
It is preferably used in foods that exhibit sourness at a concentration of about 0 or less, but depending on the food, aspartame may be used only for masking sourness, so it is used at a concentration below the sweetness threshold. May be.

The method of using aspartame and one or more sweeteners in a food exhibiting a sour taste is not particularly limited as long as the above-mentioned predetermined amounts of aspartame and the sweetener can be uniformly added to the food exhibiting a sour taste. Not something.
For example, when the final form of a food exhibiting sour taste, that is, the form at the time of ingestion is solid, a liquid in a manufacturing process until it is molded, in a semi-solid form, a predetermined amount of aspartame and / or a sweetener is used as it is. Or a method of uniformly adding in the state of a diluted solution, and then forming into a solid form,
A method of uniformly adding a diluted solution of aspartame and / or a sweetener to a molded solid food by coating or spraying, or the like, may be used. In these methods, aspartame does not necessarily need to be added simultaneously with other sweeteners, but can be added at any step according to a normal food production process. Further, when the form of the food exhibiting sour taste is a liquid or semi-solid at the time of ingestion, a method of uniformly adding it as it is or in a solution state during the manufacturing process or to the final product may be mentioned.

[0010]

EXAMPLES Examples of the sour masking method of the present invention will be described below. Test Example 1 First, the following two types of solutions were prepared. Liquid A: 0.034% by weight of aspartame added to a 0.3% by weight aqueous solution of citric acid (crystal), Liquid B: 0.024% by weight of aspartame and 0.002% by weight of sucralose to a 0.3% by weight aqueous solution of citric acid (crystal) % And added.

In addition, these liquids had the same level of acidity and sweetness at the time of preparation. After these solutions were stored at room temperature for 6 months, sensory evaluation was performed on six panelists.
Table 1 shows the results.

[0012]

[Table 1]

From Table 1, it can be seen that the sweetness and the sourness of the solution A and the solution B were the same at the time of preparation (however, the sweetness was better in the solution B), but after 6 months. The solution A had a sour horn, while the solution B had a rounded sweetness, indicating a sour masking effect.
Thereby, it was confirmed that in the case of the same sourness (in this case, citric acid), the masking effect of sourness differs between the case of using aspartame alone and the case of using aspartame with sucralose at a threshold or less.

Example 1: Orange juice beverage (aspartame combined with sucralose) 1/5 concentrated barendia juice 2.5 parts by weight (hereinafter referred to as "part"), citric acid (crystal) 0.2 part, vitamin C 0.0
25 parts, 0.1 part of orange flavor, carotene base
No. 33044 (Made by San-Ei Gen FFI Co., Ltd.)
0.1 part, aspartame 0.035 part, and sucralose 0.006 part were made up to 100 parts with water, heated to 90 ° C., and filled in a hot bottle. The orange juice beverage was stored at room temperature (24 ± 1 ° C.) for 90 days.

[0015] The orange juice beverage thus prepared is
Even during the heating at 90 ° C. and the storage for 90 days during the process, the orange juice beverage did not lose its sweetness and became less sour than the orange juice beverage using only 0.05 part of aspartame.

Example 2: Hot lemonade (4% fruit juice)
(Use of aspartame and sucralose) 4 parts of lemon juice, 0.1 part of citric acid (crystal), 0.03 part of vitamin C, 0.25 part of lemon flavor, 0.02 part of aspartame, 0.003 part of sucralose with water 100 Department. Filled in a 93 ° C. hot pack. The hot lemonade was stored at 60 ° C. for 60 days.

The hot lemonade thus prepared is
Compared to a hot lemonade using only 0.028 parts of aspartame, the lemon had no sour corners, masked unpleasant sour taste, and finished in a refreshing beverage.

[0018]

According to the present invention, a food exhibiting sour taste is
By using aspartame and one or more sweeteners in an amount less than the sweetness threshold to compensate for the degradation of sweetness due to the decomposition of aspartame, and to maintain or enhance the masking effect of sour taste, Loss of the masking effect due to decomposition of aspartame and the like can be prevented.

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Claims (2)

[Claims] 1. A method for masking sourness, comprising using aspartame and one or more sweeteners in an amount not more than a threshold value of sweetness for a food exhibiting sourness. 2. The method according to claim 1, wherein the sweetener is selected from the group consisting of sucralose, stevia extract, thaumatin, sodium saccharin, and sugar alcohol.