JPH10313819A - Sweet food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweet food having a plain aftertaste free from bitterness and astringency after eating and long remaining thick sweetness, by including a sweetener having a high degree of sweetness and a specific amount of a p-menthane skeleton-containing derivative. SOLUTION: This sweet food contains (A) a sweetener having a high degree of sweetness and (B) a p-menthane skeleton-containing derivative, preferably 1-menthyl-3-hydroxybutyrate, 1-menthyl acetate, 1-menthyl lactate, 3-1- menthyloxy-1,2-propanediol in an added amount equal to or smaller than a threshold value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweet food product, and more particularly, to a high-sweetness product having little bitterness or astringency after eating, not having an intense aftertaste, and a refreshing aftertaste. The present invention relates to a sweet food using a degree sweetener.

[0002]

2. Description of the Related Art Conventionally, a high-intensity sweetener having a sweetness several tens times or more that of sugar has been used as a sweetener to be contained in the oral cavity such as foods and dentifrices. However, when a high-intensity sweetener is added to these foods or the like, there is a problem that a severe sweetness derived from the high-intensity sweetener remains in the mouth and the aftertaste deteriorates.

[0003] As a remedy, Japanese Patent Application Laid-Open No. 56-6581
No. 3 discloses a flavoring agent composed of ammoniated glycyrrhizin and menthol, which suppresses an unpleasant licorice-like aftertaste without suppressing the sweetness value. However, in order to suppress the licorice taste of ammoniated glycyrrhizin, menthol is contained in an amount of about 60 to 70% based on the weight of ammoniated glycyrrhizin, so that the menthol itself is masked by the refreshing sensation to prevent unpleasant aftertaste. Met.

[0004]

DISCLOSURE OF THE INVENTION The present invention has been developed in view of the above circumstances, and is intended to provide a sweet food having a refreshing aftertaste without leaving an intense sweetness derived from a high-intensity sweetener after eating. The purpose is to provide.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned problems of the prior art, and found that when a high-intensity sweetener was accidentally used for imparting sweetness, it was lower than a threshold value. It has been found that by including one or more selected from derivatives having a p-menthane skeleton in an amount, it is possible to provide a sweet food having a refreshing aftertaste without having an intense sweet taste after eating. Was completed.

Conventionally, when a derivative having a p-menthane skeleton such as menthol is added to a food or the like in an amount less than a threshold value, the taste alone is not affected at all. However, when it is used in combination with a high-intensity sweetener, Have also been found to have the effect of improving unpleasant aftertaste, and have led to the present invention.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a sweet food is a food to which sweetness is mainly imparted by a high-intensity sweetener,
For example, coffee drinks, tea drinks, soft drinks such as carbonated drinks, dessert foods such as jelly and pudding, sweets such as chewing gum, candy, tablet confectionery, caramel, ice cream, lacto ice, ice milk, sherbet, etc. No.

The high-intensity sweetener of the component (a) used in the present invention is a natural sweetener non-saccharide, stevia sweetener, glycyrrhizin, thaumatin, monelin, amacha extract, arhat extract, amino acid sweetener Aspartame, Alitame, Acesulfame K, a synthetic sweetener, sucralose, neohesperidin hydrochalcone, sodium saccharin, etc., and one or more of these can be used.

[0009] The degree of sweetness of these high-intensity sweeteners with respect to sugar is defined as 1 to 200% to 35% of stevia sweetener.
0, glycyrrhizin 200-300, thaumatin 750
3,000, monelin about 3,000, aspartame 180-200, sucralose 400-800, saccharin sodium 300-500, alitame about 2000, acesulfame K130-150, neohesperidin dihydrochalcone 1500-1800.

In the present invention, the derivative having a p-menthane skeleton of the component (b) may be added to the component (a) in an amount less than the threshold.
To improve the unpleasant aftertaste originating from
Gives a refreshing aftertaste. Such a component (b)
Is a compound having a skeleton shown in Chemical formula 1, and is preferably an ester derivative, an ether derivative, an alcohol derivative, an amide derivative and a ketone derivative having a p-menthane skeleton. These are shown in Chemical Formula 2, Chemical Formula 3, Chemical Formula 4, Chemical Formula 5, and Chemical Formula 6, but are not limited thereto.

[0011]

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[0012]

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[0013]

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[0014]

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[0015]

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[0016]

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The component (b) is, among the derivatives having a p-menthane skeleton, particularly l-menthyl-3-hydroxybutyrate, l-menthyl acetate, l-menthyl lactate, 3-l-menthyloxy-1, One or more selected from 2-propanediol is preferred.

In the present invention, the threshold is the minimum concentration required to feel the taste. The sensory evaluation of 10 males and females in their 20s is the minimum concentration at which five or more people can taste. Say. In the present invention, if the amount of the component (b) added to the food is too small, the masking effect of the component (b) is not sufficient, and if it is too large, the refreshing taste inherent to the menthol of the component (b) is produced. In the final food,
What is necessary is just to adjust suitably with the quantity which does not exceed the threshold value of a component (b),
There is no particular limitation. For example, when the sweet food is a beverage, the component (b) contained in the final food is preferably 0.015 to 10 ppm. In addition, threshold values are 1-menthyl acetate 3ppm, d-menthyl acetate 25ppm, l-menthone 0.3-0.6ppm, l-isomenthol 30ppm,
d-Neoisomenthol is 70 ppm or the like and varies depending on the components. Therefore, the content is appropriately adjusted within a range not exceeding the threshold value.

The sweet food according to the present invention only needs to contain the components (a) and (b) as a result. The components (a) and (b) can be prepared in advance and added to the food. Or may be added separately to the food.

[0020]

EXAMPLES Hereinafter, the contents of the present invention and the effects of the present invention will be specifically described with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto. In addition, panelists who perform a sensory evaluation were performed by a total of 10 persons each of 5 men and women in their 20s.

Example 1 Preparation of high-sweetness sweetener sugar solution High-sweetness sweetener sugar solution Example 1 was prepared according to a conventional method with the composition shown below. In addition, Comparative Example 1 not including the following formulation 5 was prepared and subjected to comparative sensory evaluation. Each sample temperature was 20 ° C. The results are shown in Table 1.

Formulation Parts by Weight 1. Maltitol syrup 2.4 2. Fructose 0.93. Thomatin 0.0003 4. 4. Enzyme-treated stevia 0.05 l-Mentyl acetate 0.0001 に て Make the total amount 100 parts by weight with Shimizu.

[0023]

[Table 1]

From the results shown in Table 1, the sugar solution of the high-intensity sweetener of Example 1 was excellent with no terrible aftertaste. On the other hand, the sugar solution of the high-intensity sweetener of Comparative Example 1 had a considerable aftertaste.

Example 2 Preparation of Sugarless Coffee Beverage Formulation Parts by Weight 1.10% Coffee Extract 52 2 Milk 7.5 3. Fresh cream (45% milk fat) 3 4. Reduced starch hydrolyzate 5.7 5. Emulsifier 0.1 6. Thaumatin 0.000001 7. Stevia extract 0.007 8. Coffee flavor 0.19. l-Mentyl lactate 0.0003 に て Make the total amount to 100 parts by weight with Shimizu. A container is filled with the coffee solution obtained by the above formulation, and 12
A paste was sterilized at 1 ° C. for 20 minutes to prepare a coffee beverage. The obtained coffee beverage had a clean aftertaste even after drinking, and had no unpleasant aftertaste.

Example 3 Preparation of Low Calorie Black Tea Beverage Formulation Parts by Weight Black tea extract 30 2. Glycyrrhizin 0.001 3. Sucralose 0.0025 4. Maltitol 3 5. 5. L-sodium ascorbate 0.07 Black tea flavor 0.15 7. 7. l-menthyl acetate 0.00005 l-menthyl-3-hydroxybutyrate 0.0002 と 100 parts by weight in Shimizu I do. Fill the container with the black tea solution obtained by the above formula,
The paste was sterilized for 10 minutes to prepare a black tea beverage. The resulting black tea beverage had a refreshing aftertaste after drinking.

Example 4 Preparation of Carbonated Beverage Formulation Parts by Weight Maltitol syrup 8 2. Aspartame 0.01 3. Polydextrose syrup 6.3 5. 5. White peach 1/5 concentrated fruit juice 0.7 7. citric acid (crystal) 0.1 Red pigment 0.02 9. Fruit flavor 0.2 10.3-l-menthyloxy-1,2-propanediol 0.00005 ────────────────────────────を Add syrup to make up 60 parts by weight of syrup. Carbonated water was prepared by adding 4 parts of carbonated water to 6 parts by weight of the syrup having the above formulation. The resulting carbonated beverage had a refreshing aftertaste with no intense sweetness.

Example 5 Preparation of Strawberry Jelly Formulation Parts by Weight Erythritol 10 2. Galactooligosaccharide 8 3. Polydextrose 7 4. Gelling agent 0.85. Citric acid (crystal) 0.18 6.1 / 5 Strawberry concentrated clear juice 2 7. 7. Aspartame 0.024 Red pigment 0.07 9. Fruit flavor 0.3 10. l-Mentyl lactate 0.0001 に て Make the total amount 100 parts by weight with Shimizu. The jelly solution of the above formulation was stirred and dissolved at 80 ° C. for 10 minutes, filled in a container, sterilized at 85 ° C. for 30 minutes, and cooled with water to prepare a strawberry jelly. The resulting strawberry jelly had a refreshing aftertaste after eating.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 2/00 A23L 2/00 T 2/60 C

Claims (3)

[Claims] A food containing one or more of the following components (a) and (b): (a) a high-intensity sweetener; (b) a derivative having a p-menthane skeleton; A sweet food characterized in that the amount of the component (b) added is less than or equal to a threshold in the food. 2. The sweet food according to claim 1, wherein the component (b) is an ester derivative, ether derivative, alcohol derivative, amide derivative or ketone derivative having a p-menthane skeleton. 3. The composition according to claim 1, wherein the component (b) is at least one member selected from the group consisting of l-menthyl-3-hydroxybutyrate, l-menthyl acetate, l-menthyl lactate, and 3-l-menthyloxy-1,2-propanediol. The sweet food according to claim 1, wherein the sweet food is at least two kinds.