JPH10248521A - Sweetener composition - 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 Acesulfam K at a specific ratio. SOLUTION: This sweetener contains the N-[N-(3,3-dimethylbuty)-L-α- aspartyl]-L-phenylalanine 1-methyl ester and the Acesulfam K and the weight ratio (%) of both is specified to 3 to 80:20 to 97. 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. Acesulfame K)
(Hereinafter abbreviated as "AceK").

[0002]

2. Description of the Related Art It has been reported that the sweetness intensity of MII, which is a high-intensity sweetener, is 10,000 times that of sucrose by weight (Japanese Patent Application Laid-Open No. 8-503206).

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 poorer than that of sucrose, and when sucrose is made to have a natural sweetness, the sucrose has a weak sweet taste and a strong aftertaste with an uncomfortable sweetness characteristic.

[0004]

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.

[0005]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies, and as a result, have found that high-sweetness sweeteners MII and Ac
By combining eK with a specific quantitative ratio, it was found that a sweetener with an enhanced balance of sweetness, which enhanced the taste, reduced the aftertaste, and reduced the astringency, was obtained.
The present invention has been completed.

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), but in practice, the bitterness and the like are strong and the balance of the sweetness is lost. , Not so simple. By combining MII with a small amount of AceK in terms of sweetness, the taste, aftertaste, and astringency are improved as compared to MII alone, and the overall sweetness is high and the sweetness is closer to sucrose. Is difficult to predict from conventional knowledge.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The sweetener composition of the present invention contains MII and AceK.
The ratio of MII to the total weight of both is 3 to 80% by weight. A composition having an MII ratio of less than 3% or more than 80% lacks the combined effect, i.e., the effect of improving the taste, aftertaste, and astringency as compared with the case of using each alone. Therefore, M
II accounts for 3% of the total weight of MII and AceK
A sweetener composition having improved sweetness characteristics is obtained at 〜80% by weight, more preferably 3.5% to 60% by weight, and a sweetener composition resembling sucrose with a very good sweetness balance. Is obtained.

[0008] 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 drinks, 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 distilled water (hereinafter referred to as pure water) after ion exchange of city water. An MII aqueous solution having a sweetness intensity equivalent to sucrose 10% (hereinafter referred to as PSE 10%) is prepared, and nine items are included: first taste, habit, fastness, irritation, bitterness, aftertaste, astringency, refreshing, and mellow. Comparative evaluation was made 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. On the other hand, MII and AceK were changed at a sweetness intensity ratio of 9: 1 to 1: 9.
An aqueous solution was prepared with the SE being 10% constant, and compared with a 10% aqueous sucrose solution. 9: 1 to sweetness intensity ratio
Until 6: 4, the first taste became stronger, the aftertaste became weaker, the astringency was reduced, and the habit and bitterness were slightly increased, but the taste was greatly improved, and a well-balanced good taste was exhibited. Further, when the sweetness intensity ratio exceeds 6: 4, that is, when the ratio of AceK exceeds 40% in the sweetness intensity ratio, the forerunner becomes stronger, but the aftertaste, bitterness, astringency, and habit become extremely strong, and the sweetness quality is increased. The balance has been severely disrupted. AceK's intensely fuzzy sweetness has emerged.

Experimental Example 2 A 10% PSE MII carbonated cola solution was prepared and compared with a 10% sucrose 10% carbonated cola solution. From the comparative evaluation results in aqueous solution,
The stiffness was weak, but the initial taste was weak, the aftertaste was strong, and the astringency was strong. Similarly, Ace equivalent to 10% PSE
When a carbonated cola solution of K was prepared and compared with a 10% sucrose carbonated cola solution, it showed an intensely fuzzy taste, and the forerunner became strong, but the aftertaste, astringency, bitterness, stickiness, and habit were extreme. Strong, mellow, and extremely weak. On the other hand, MII and AceK are in a sweetness intensity ratio of 9: 1 to 1: 1.
Cola solution was prepared at a ratio of 9 but PSE was kept constant at 10%, and compared with a 10% sucrose carbonate solution. 9: 1 to 6: 4 in sweetness intensity ratio
Until then, the first taste became stronger, the aftertaste became weaker, the astringency was reduced, the habit and bitterness were slightly increased, but the taste was significantly improved, and a balanced and good taste was exhibited. When the sweetness intensity ratio exceeds 6: 4, that is, when the ratio of AceK exceeds 40% in the sweetness intensity ratio, the forerunner becomes stronger, but the aftertaste, bitterness, astringency, and habit become extremely strong, and the balance of sweetness quality is increased. It collapsed greatly. AceK's intensely fuzzy sweetness has emerged.

[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 AceK were changed at a sweetness intensity ratio of 9: 1 to 1: 9, but PSE was changed.
With 5% constant, a cola carbonate solution was prepared and compared with a 5% sucrose carbonate cola solution. From 9: 1 to 6: 4 in the sweetness intensity ratio, the first taste becomes stronger, the aftertaste becomes weaker,
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. When the sweetness intensity ratio exceeds 6: 4, that is, when the ratio of AceK exceeds 40% in the sweetness intensity ratio, the forerunner becomes stronger, but the aftertaste increases.
Bitterness, astringency, and habits were extremely intensified, and the balance of sweetness quality was significantly lost. AceK's intensely fuzzy sweetness has emerged.

[0012]

Industrial Applicability The sweetener composition of the present invention comprises MII and ace.
Provided is a high-sweetness sweetener having a good-quality balanced taste that cannot be obtained by using K alone. 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.

[0013]

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

Example 1 MII diluted to 10% PSE concentration, assuming 8000 times sucrose
Was prepared. 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.

[0015] Based on this result, 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).

MII and AceK (PSE conversion 8: 2) PS
An E10% aqueous solution was prepared. 11 mg of MII (= 8/7
200 (g / dl)) and 49 mg of AceK were placed in a 100 ml volumetric flask and diluted 10-fold with pure water. The sweetness intensity of this aqueous solution (estimated PSE 10%) was determined by the number of panelists 20 (hereinafter n = 2)
0), and the average score of the sensory evaluation was determined.
2.1 points. Therefore, this aqueous solution was 8.4% of PSE.

Therefore, it was prepared again to make PSE 10%. 13.1 mg of MII and 58.3 mg of AceK were taken and filled up to 1000 ml with pure water. The sensory evaluation was again performed, and 3.1 points were obtained (n = 20). Therefore, it was confirmed that PSE was 10%. At this time, the MII content based on the total weight of MII and AceK was 18.3%. The relationship between the weight of AceK and the sweetness intensity (PSE%) was expressed by the following equation (the same applies hereinafter). Y (% sweetness intensity) = 19.09 x (AceK weight g)
^0.424 PSE10% of this MII and AceK (8: 2 in PSE conversion)
The aqueous solution was compared and evaluated for nine items including a 10% sucrose aqueous solution as a control, a first taste, habit, tightness, irritation, bitterness, aftertaste, astringency, cleanness, and mellowness. As a result, the combination of MII and AceK improves the sweetness, enhances the foresight, reduces the aftertaste, reduces the astringency,
It was found to show a balanced taste (n = 2
0).

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

Cola-based basic recipe: 0.25 g of citric acid (crystal), 0.1 g of sodium citrate, 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.

P of MII and AceK (8: 2 in PSE conversion)
Preparation of SE 10% Cola Base Solution: MII 11 mg, A
49 mg of ceK was taken in a 100 ml mesfus 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 3.1 points, and PSE 10% was confirmed. MII and Ac at this time
The content of MII relative to the total weight of eK is 18.3%.

Preparation of Cola Solution 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 MII and AceK (8: 2 in terms of PSE) obtained above were mixed with a 10% PSE cola carbonate solution, and the sucrose 10% cola cola solution was used as a control.
The nine items of habit, fastness, irritation, bitterness, aftertaste, astringency, cleanness, and mellowness were comparatively 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).

Example 3 Using the above-described experimental method, a carbonated cola solution having the following ratio was prepared. No. MII: AceK MII: PSE ratio to total weight (%) Weight ratio (mg / dl) MII content (%) 19: 11.4: 1.0 58.3 2 * 8: 21.1: 4.9 18.3 36: 4 1.1: 30.5 3.5 45: 50.8: 42.4 1.9 5 2: 8 0.4: 169.2 0.26 1: 9 0.15: 169.7 0.1 7 ** 4.5: 0.5 0.68: 0.1978 .2 (* described in Example 2 ** PSE 5%)

Experiment No. Each of the carbonated cola solutions of 1, 3, and 7 was compared and evaluated using 9% of the sucrose 10% carbonated cola solution as a control for nine items including a taste, habit, persistence, irritation, bitterness, aftertaste, astringency, cleanness, and mellowness. The sweetness is improved, the first taste is stronger, the aftertaste is weaker,
The astringency was weakened and the taste was well balanced. (N
= 20). Experiment No. Each of the carbonated cola solutions 4 to 6 (when AceK was 5 or more in terms of PSE conversion ratio) was similarly compared and evaluated using a 10% sucrose carbonated cola solution as a control. The sweetness was improved and 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 sweetness intensity ratio of AceK increased, the balance was greatly lost (n = 20).

Claims (1)

[Claims] (1) N- [N- (3,3-dimethylbutyl)-
L-α-aspartyl] -L-phenylalanine 1-
Containing methyl ester and acesulfame K, and
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 acesulfame K in an amount of 3% to 80% of the total weight of the sweetener composition.