JPH10248520A - Sweetener composition having improved taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a high-sweetness sweetener compsn. having the sweetness quality more approximate to that of sucrose by incorporating N-[N-(3,3- dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester and aspartame at a specific ratio. SOLUTION: This sweetener contains the N-[N-(3,3-dimethylbutyl)-L-α- aspartyl]-L-phenylalanine 1-methyl ester and the aspartame and the weight ratio (%) of both is specified to 0.1 to 35:65 to 99.9. Acesulfam K may be incorporated at 0.5 to 85wt.% of the total weight of the mixture described above into the mixture. The compsn. is compounded with not only various kinds of food and drinks including table sweeteners, drinks, jellies, cake, bread, candies, chewing gum but compsns. for oral cavity, medicaments, etc., including tooth paste, as well and is capable of imparting the natural and well balanced sweetness quality more approximate to the sucrose than the conventional high sweetness degree sweeteners to the food, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to N- [N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine 1-methyl ester (hereinafter referred to as “MII”) which is a high-intensity sweetener. ) And aspartame (hereinafter, abbreviated as “APM”), which is an amino acid-based sweetener, having a natural sweetness.

[0002]

2. Description of the Related Art The sweetness intensity of MII, which is a high-intensity sweetener, is 10,000 times that of sucrose by weight (Tokuhyo Hei 8-503206), and amino acid-based sweetener APM.
Has a sweetness intensity of about 200 by weight compared to sucrose.
(Japanese Patent Publication No. 47-31031) (the weight ratio varies depending on the concentration and the type of coexisting components, etc.).

Although the details of the sweetness properties of MII have not been reported, according to the knowledge of the present inventors, the taste (i.e., feeling sweetness as quickly as sucrose) is extremely weak, and the aftertaste is very weak.
(Sweetness appears and feels slower than sucrose) is extremely strong. In addition, the astringency is strong. Therefore, the balance of sweetness is poor compared to sucrose. On the other hand, regarding APM,
Its sweetness characteristics are not as good as MII, but it has a weak taste and a strong aftertaste. Therefore, both of them have an unpleasant sweetness characteristic in which sucrose has a weak sweet taste and a strong aftertaste when making sucrose a natural sweetness.

With respect to the improvement of the sweetness characteristics of APM, various proposals have been made mainly concerning the improvement of aftertaste (for example, see JP-A-56-148255, 58-141760,
58-220668), and a method of obtaining a natural sweetness closer to sucrose, for example, by using sucrose in combination with APM (JP-A-57-15286).
2).

[0005]

SUMMARY OF THE INVENTION In view of the sweetness characteristics of MII described in the preceding paragraph, the object of the present invention is to make MII similar to sucrose by strengthening its forerunner, weakening its aftertaste, and weakening its astringency. It is provided as a sweetener of high sweetness.

[0006]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies and as a result, by combining a high-intensity sweetener MII and an amino acid-based sweetener APM in a specific amount ratio, Strengthening the taste, weakening the aftertaste and weakening the astringency, to obtain a sweetener with a balance of sweetness,
In addition, they found that the balance of sweetness can be further improved by combining them with a small amount of acesulfame K (hereinafter abbreviated as "AceK"), thereby completing the present invention.

It is easy to analogize that the improvement of the taste can be achieved by using a sweetener having a strong taste (for example, glycyrrhizin). However, in practice, it is not so simple.
In addition, the combination of APM which is not as strong as MII but has a weak taste also improves the taste of APM.
It is difficult to predict from the conventional knowledge that MII and APM each have an improved savory taste as compared to the case of using APM alone, and that a high-sweetness sweetener having a sweetness closer to sucrose with a better balance as a whole can be obtained.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The sweetener composition of the present invention contains MII and APM and these and AceK. The ratio of MII to APM is such that the ratio of MII to the total weight of both is 0.1%. 1 to 35% by weight. In the case of a composition having an MII ratio of less than 0.1% or more than 35%, the combined effect, that is, the effect of improving the taste, aftertaste and astringency as compared with the case of using each alone is lacking. Therefore, the ratio of MII to the total weight of MII and APM is 0.1% to 35%, so that a sweetener composition having improved sweetness characteristics can be obtained, and more preferably 0.1% to 0.3%.
When it is contained in an amount of 3% to 3%, a sweetener composition similar to sucrose having an extremely sweet taste is obtained.

[0009] Similarly, the sweetness characteristics are improved by using AceK together with MII and APM. In this case, MII and A
AceK accounts for 0.5% to 85% of the total weight of PM.
%, Preferably from 1% to 75%, provides a sweetener composition with enhanced sweetness, reduced aftertaste, and reduced astringency, with a balance of sweetness qualities.

[0010] The sweetener composition of the present invention can be used as a tabletop sweetener, beverages, frozen desserts, jellies, cakes, breads, candies, chewing gums and other various foods and beverages, toothpastes and other oral compositions, and pharmaceuticals. Etc., and can provide natural and balanced sweetness closer to sucrose than conventional high-intensity sweeteners.

[Experimental Example 1] An experiment was conducted using pure water obtained by ion-exchanging and distilling city water (hereinafter referred to as pure water). Sweetness intensity equivalent to 10% sucrose (hereinafter referred to as PSE 10%)
An MII aqueous solution having the following characteristics was prepared and evaluated for nine items: first taste, habit, tightness, irritation, bitterness, aftertaste, astringency, cleanness, and mellowness, in comparison with a 10% aqueous sucrose solution. The first taste is extremely weak, the aftertaste is extremely strong, and the astringency is strong. Furthermore, the habit and persistence were strong, and the balance of the taste was extremely disturbed and bad. Similarly, a comparative evaluation of an APM aqueous solution of 10% PSE and a 10% aqueous solution of sucrose showed, although not as good as MII, a weak taste and a strong aftertaste.
On the other hand, when MII and APM were changed at a sweetness intensity ratio of 1: 9 to 9: 1, but PSE10% was kept constant, an aqueous solution was prepared and compared with a 10% aqueous sucrose solution. The aftertaste was weakened, the astringency was reduced, the habit and bitterness were slightly increased, but the taste was greatly improved, and a well-balanced good taste was exhibited.

EXPERIMENTAL EXAMPLE 2 A 10% PSE MII carbonated cola solution was prepared and compared with a 10% sucrose 10% carbonated cola solution. As compared with the results of the comparative evaluation with the aqueous solution, the habit and the persistence were weakened, but the initial taste was weak, the aftertaste was strong, and the astringency was strong. Similarly, a cola carbonate solution of APM with 10% PSE was prepared and compared and evaluated with a cola solution with 10% sucrose carbonate. As a result, although not as good as MII, the initial taste was weak, the aftertaste was strong, and the roundness was weak. On the other hand, M
II and APM were changed at a sweetness intensity ratio of 1: 9 to 9: 1, but PSE 10% was kept constant to prepare a carbonated cola solution, which was compared with a sucrose 10% cola carbonate solution. In any case, the first taste becomes stronger, the aftertaste becomes weaker,
The astringency was weakened, the taste was significantly improved, and a well-balanced good taste was exhibited. In particular, when the ratio of MII: APM was in the ratio of 5: 5 to 1: 9, the taste was enhanced and became the same as the degree of the forerunner of sucrose, showing a well-balanced good taste.

[Experimental Example 3] As in Experimental Example 2, PSE5
% MII carbonated cola solution was prepared and compared with a sucrose 5% carbonated cola solution. The first taste was weak, the aftertaste was strong, and the astringency was strong. On the other hand, MII and APM were changed at a sweetness intensity ratio of 1: 9 to 9: 1.
% Was fixed and a carbonated cola solution was prepared and compared with a sucrose 5% carbonated cola solution.
The forerunner became stronger, the aftertaste became weaker, and the astringency became weaker, and the taste was greatly improved, showing a well-balanced good taste. In particular, as in Experimental Example 2, when the proportion of APM was large, the taste was strengthened to be about the same as that of sucrose, indicating a well-balanced good taste.

Experimental Example 4 A mixture of MII and APM was mixed with A
ceK was added and examined. M to be 10% PSE
II: Total amount of APM and AceK are 1: 9 ~
Cola carbonate solutions were prepared and varied at a 9: 1 ratio, but PSE 10% was constant, and compared to a 10% sucrose carbonate cola solution. At that time, the ratio of the sweetness intensity between MII and APM was also changed. From 9: 1 to 6: 4, when the AceK was 40% or less in terms of PSE, the forerunner was strengthened, the astringency was weakened, and the reforming effect was obtained. Especially MII and AP
The higher the APM in the proportion of the sweetness intensity of M, the more remarkable,
A well-balanced taste was exhibited (for example, when MII: APM: AceK was 2: 7: 1 in PSE conversion). Ace
When K is large, the forerunner becomes slightly stronger, but the bitterness, habit, tightness, irritation, bitterness, and aftertaste become extremely strong, and the refreshing, mellowness becomes extremely weak, and the taste balance is lost.

[0015]

Industrial Applicability The sweetener composition of the present invention comprises MII and AP
The use of M and AceK alone provides a high-intensity sweetener having good quality and balanced taste. Of course, it can be used in combination with other excipients (including sucrose and the like). In particular, carbonated cola exhibits its advantages, but is not limited thereto, and can be applied as a composition having improved sweetness in all applications.

[0016]

The present invention will be further described with reference to the following examples.

Example 1 An aqueous solution of MII diluted to a PSE concentration of 10% was prepared, assuming 8000 times the sucrose. Sucrose concentration 6.94%,
8.33%, 10.0%, 12.0%, 14.4
% Of each aqueous solution was prepared, and the MII aqueous solution was taste-tested to determine the similarity of the sweetness intensity to what number, and the sensory evaluation was performed. The average score of 20 panelists (hereinafter referred to as n = 20) was 2.4. According to the following calculation, the sweetness intensity of the aqueous solution of MII was 9.0%. (10.0−8.33) × 0.4 + 8.33 = 9.0 Therefore, the sweetness intensity of MII is 7200 (= 8) of sucrose.
000 × 9/10) times.

Based on these results, the MII of 10% PSE
Prepare an aqueous solution (take 13.9 mg of MII and add 10
00 ml). Also, sucrose 10
% Aqueous solution (take 100 g of sucrose and add 1%
000 ml). This 10% MII aqueous solution of PSE is used as a control for the 10% aqueous solution of sucrose as a control for the taste, habit, persistence, irritation, bitterness, aftertaste,
Nine items were evaluated for astringency, cleanness, and mellowness (n = 20). As a result, the sweet taste of the MII aqueous solution had an extremely weak first taste, an extremely strong aftertaste, and a strong astringency (n
= 20).

PSE of MII and APM (5: 5 in PSE conversion)
A 10% aqueous solution was prepared. 6.9 mg of MII (= 5/72
00 (g / dl)) and 395 mg of APM were taken in 100 ml and diluted 10-fold. This aqueous solution has a sweetness intensity of 10%
(N = 20). At this time, the MII content based on the total weight of MII and APM was 1.7%. The relationship between the weight of APM and the sweetness intensity (PSE%) was expressed by the following equation (the same applies hereinafter). Y (% sweetness intensity) = 46.06X (APM weight g)
^{0.687 A} 10% aqueous solution of PSE of this MII and APM (5: 5 in terms of PSE) and a 10% aqueous solution of sucrose as a control. Were evaluated comparatively. As a result, it was found that the combined use of MII and APM improved the sweetness, strengthened the first taste, weakened the aftertaste, weakened the astringency, and exhibited a balanced taste (n = 2)
0).

[Example 2] Since it is very difficult to evaluate the sweetness intensity with carbonated carbon dioxide, the sweetness intensity is prepared based on a cola base (10% PSE), and then the sweetness is compared with a cola containing carbonic acid (normal). Was done.

Cola-based basic recipe: citric acid (crystal) 0.25 g, sodium citrate 0.1 g, 8
0.3 g of 5% phosphoric acid, 2 ml of cola base, 1 ml of cola essence
(filled up to pH 2.8).

Preparation of sucrose cola base solution: 10
In a 00 ml volumetric flask, 69.4 g of sucrose,
Each of 83.3 g, 100 g, 120 g and 144 g was taken, the above-mentioned amount of cola base was added, and the mixture was filled up with pure water.

Preparation of MII PSE 10% Cola Base Solution: 13.9 mg of MII was placed in a 100 ml volumetric flask and filled up with pure water (estimated PSE 100%).
Add 10 ml to 1000 together with the above cola base amount.
Diluted to ml (estimated PSE 10%). The sweetness intensity of the MII cola base solution was sensory evaluated to be close to the sweetness intensity of the sucrose cola base solution, and the average score was determined. The result was 2.45 points (n = 20). PSE
Was 9.1%. Therefore, the sweetness intensity of MII was 6600 times that of sucrose in the cola base solution.

Therefore, a 10% PSE solution was prepared again. M
15.2 mg of II was placed in a 100 ml volumetric flask and filled up with pure water (estimated PSE 10%). Its 10m
l was filled up to 1000 ml with the above cola base amount. The sweetness intensity of this MII cola base solution is
The number of the sucrose cola base solution to which it was close was sensory evaluated, and the average score was determined. The average score was 2.75 (n = 20), and PSE 10% was confirmed.

MII and APM (PSE conversion 5: 5) PS
Preparation of E10% cola base solution: MII 7mg, AP
395 mg of M was taken in a 100 ml mesf and filled up with pure water (estimated PSE 100%). Its 10m
l was filled up to 1000 ml with the above cola base amount (estimated PSE 10%). When the sweetness intensity of this cola base solution was similarly calculated, it was 2.58, and 9.3% of PSE was confirmed.

Therefore, a 10% PSE solution was prepared again.
7.5 mg of MII and 425 mg of APM were placed in a 100 ml volumetric flask and filled up with pure water (estimated PSE).
100%). 10 ml thereof was filled up to 1000 ml together with the above cola base amount. Similarly, the average point was determined to be 3.17 (by calculation, PS
E10%). At this time, the content of MII with respect to the total weight of MII and APM was 1.7%.

Preparation of Cola Solutions Containing Carbon Dioxide Gas: 1000 ml of each of the various cola base solutions obtained above are placed in carbon dioxide gas-filled cylinders, and carbon dioxide gas is introduced. It was left overnight in the refrigerator. When it was sufficiently cooled, it was opened while standing, and immediately the liquid was sealed in a 240 ml can.

Evaluation of sweetness: PSE10 obtained above
% MII carbonated cola solution, sucrose 10% carbonated cola solution as a control, taste, habit, firmness, irritation, bitterness, aftertaste, astringency, refreshing, mellow 9
As a result of comparative evaluation of the items, the sweetness of the cola containing MII-containing carbon dioxide gas was extremely weak in first taste, extremely strong in aftertaste, and strong in astringency (n = 20).

The above-obtained MII and APM (5: 5 in terms of PSE) PSE 10% carbonated cola solution, sucrose 10% carbonated cola solution were used as controls, and the taste, habit, stickiness, irritation, bitterness, and aftertaste were controlled. , Astringency, refreshing,
The mellow nine items were compared and evaluated. The sweetness was improved, the forerunner became stronger, the aftertaste became weaker, the astringency became weaker, and a balanced taste was exhibited (n = 20).

[Embodiment 3] MII, APM and AceK (P
Preparation of 10% aqueous solution of PSE in terms of SE 4: 4: 2)
5.6 mg of MII (= 4/7200 (g / dl)) and AP
Take M285mg and AceK 49mg, and add 1 with pure water
Filled up to 000 ml. This aqueous solution was similarly subjected to a sensory evaluation to determine the sweetness intensity, which was 3.1 points (n
= 20), and it was reconfirmed that PSE was 10%. MII at this time, MII based on the total weight of APM and AceK
The content is 1.8%. AceK weight and sweetness intensity (P
The following equation was used for the relationship of (SE%) (the same applies hereinafter). Y (sweetness intensity%) = 19.09X (AceK weight g)
0.424

A 10% aqueous solution of PSE of MII, APM and AceK (4: 4: 2 in terms of PSE) was added to sucrose 10%.
% Aqueous solution as a control, 9 for prior taste, habit, fastness, irritation, bitterness, aftertaste, astringency, clean, mellow 9
When the items were compared and evaluated, although the bitterness remained slightly, the sweetness was improved, the forerunner became stronger, the aftertaste became weaker,
The astringency was weakened, indicating a balanced taste (n =
20).

MII, APM and AceK (PSE conversion 4:
Preparation of 4: 2) PSE 10% Cola Base Solution: MI
I 6.1 mg (= 4/6600 (g / dl)) and APM
285 mg and AceK 49 mg were taken and, together with the above cola base amount, filled up to 1000 ml with pure water (estimated PSE 10%). The cola base solution was subjected to sensory evaluation in the same manner to determine the sweetness intensity.
7 points (n = 20), and PSE was 11.3%.

Therefore, a 10% PSE solution was prepared again.
MII 5.4mg, APM 252mg, AceK
43 mg together with the above cola base amount in pure water
Filled up to 000 ml (estimated PSE 10%).
Similarly, the sensory evaluation was performed to determine the sweetness intensity. As a result, it was 3.2 points, and PSE was 10% by calculation. M at this time
The content of MII relative to the total weight of II, APM and AceK is 1.8%.

Using a 10% cola base solution of PSE of MII, APM and AceK (4: 4: 2 in terms of PSE) and a 10% cola base solution of sucrose as a control,
The comparative evaluation was made on nine items including the taste, habit, persistence, irritation, bitterness, aftertaste, astringency, cleanness, and mellowness. The sweetness was improved, the forerunner became stronger, the aftertaste became weaker, the astringency became weaker, and a balanced taste was exhibited (n = 2).
0).

Example 4 Using the above experimental method, a carbonated cola solution having the following ratio was prepared. No. MII: APM MII: APM PSE ratio to total weight (%) Weight ratio (mg / dl) MII content (%) 1 1: 9 0.15: 92.9 0.16 2 2: 8 0.24: 62.3 0.38 3 * 5: 5 0.75: 42.5 1.748: 2 1.2: 10.4 10.35 9: 11.4: 3.8 27.0 6 ** 4.5: 0.5 0.68: 1.38 33.0 (* described in Example 2) ** PSE 5%)

Experiment No. Each of the carbonated cola solutions of 1, 2, 4 to 6 was used as a control with a sucrose 10% carbonated cola solution as a control, forerunner, habit, persistence, irritation, bitterness, aftertaste,
As a result of comparative evaluation of nine items of astringency, cleanness, and mellowness, the sweetness was improved, the forerunner became stronger, the aftertaste became weaker, the astringency became weaker, and balanced taste was exhibited. In addition, the effect was large (n = 20) as the ratio of APM was increased.

Example 5 A cola carbonate solution having the following ratio was prepared using the above-described experimental method. No. MII: APM: PSE ratio to the total weight of AceK (%) Weight ratio (mg / dl) AceK content (%) 17: 2: 1 1.1: 10.4: 1.0 8 2 2: 7: 1 0.3: 56.0: 0.8 1.4 3 1: 8: 1 0.15: 78.2: 0.95 1.2 4 * 4: 4: 2 0.5: 25.1: 4.3 14.4.4 4: 2: 4 0.6: 10.4: 25.1 69.5 6 2: 4: 4 0.3: 28.5: 25.1 46.6 7 4: 1: 5 0.6: 3.8: 42.4 90.6 8 1: 1: 8 0.15: 3.8: 169.2 97.7 (* described in Example 3)

Experiment No. Each of the carbonated cola solutions of 1-3, 4-8 is compared with 9 items of sucrose 10% carbonated cola solution as control, including first taste, habit, fastness, irritation, bitterness, aftertaste, astringency, refreshing, and mellow. evaluated. As a result, Experiment No. 1-3,5,6 (PSE
In the case of AceK of 1 to 4 in the conversion ratio), the first taste became stronger, the aftertaste became weaker, the astringency became weaker, and the balanced taste was exhibited. In addition, as the ratio of APM increases,
The effect was great.

Experiment No. 7, 8 (Ace in PSE conversion ratio
When K was 5 or more), the aftertaste increased, but the aftertaste, astringency, bitterness, and habit were extremely strong, and the refreshingness and mellowness were extremely weak, resulting in an unbalanced taste. In particular, as the ratio of AceK was increased, the balance of taste was greatly disrupted (n = 20).

Claims (2)

[Claims] (1) N- [N- (3,3-dimethylbutyl)-
L-α-aspartyl] -L-phenylalanine 1-
Containing methyl ester and aspartame and containing N
-[N- (3,3-dimethylbutyl) -L-α-aspartyl] -L-phenylalanine 1-methyl ester is converted to N- [N- (3,3-dimethylbutyl) -L-α-
Aspartyl] -L-phenylalanine 1-methyl ester and 0.1 to 35% of the total weight of aspartame. 2. The method according to claim 1, wherein Acesulfame K is N
-A sweetener composition comprising [N- (3,3-dimethylbutyl) -L- [alpha] -aspartyl] -L-phenylalanine 1-methyl ester and 0.5% to 85% of the total weight of aspartame.