JPS6016216B2 - New dipeptide sweetener composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to dipeptide sweetener compositions with improved sweetness.

Sweeteners include, for example, brans such as sucrose, sugar alcohols such as sorbitate, xylitol, maltituto, and lycasin, amino acids such as dipeptide, tryptophan, and glycine, peptide sweeteners and other protein sweeteners, and artificially synthesized sweeteners. Among these, saccharides, particularly sugar, are the most widely used because they have a good sweet taste without causing bitterness, off-taste, or other unpleasant tastes.

On the other hand, sugar alcohols, peptide sweeteners, etc. have attracted attention in recent years for the purpose of dieting, etc., and various developments have been carried out, but compared to sugar, they are not necessarily satisfactory in terms of taste and other aspects. There are many things. Among these, dibeptide sweeteners have satisfactory quality in terms of star taste, characterized by a good sweet taste, but on the other hand, there is a problem that the sweetness quality is slightly lacking in thickness and mellowness. . In other words, although dibeptide has a unique sweetness with a strong fore-taste, and exhibits an elegant and refreshing taste, compared to sugar, the sweetness does not last long and the sweetness is monotonous and lacks depth. Moreover, they are suffering from lack of maroons and baskets. The present inventor conducted various studies in order to improve the taste quality of the dipeptide sweetener having the taste quality described above, and selected a dipeptide sweetener selected from the group consisting of glycine, DL-alanine, L-alanine, and L-serine. By blending amino acids into dipeptide sweeteners, the starry taste of the dipeptide sweeteners is improved, giving it a more neutral taste and developing characteristic and good sweetness compared to the case of dipeptide sweeteners alone. This new finding has led to the completion of the present invention.

That is, the present invention is a diptide sweetener composition comprising a dipeptide sweetener and 10 to 1000% of glycine, DL-alanine, L-alanine, or L-serine by weight of the dipeptide sweetener, and which eliminates the drawbacks of the dipeptide sweetener. It compensates for the lack of long-lasting sweetness and the monotonous feeling of sweetness,
The present invention provides a sweetener composition that can more closely resemble the sweetness of sugar and has a characteristic and good sweetness.

In addition, sweeteners are often used as so-called tabletop sweeteners or packaged for beverages such as coffee and tea, but in these cases, the addition of bulking agents, which is required for convenience such as measurement, may be omitted or It can have secondary effects such as being able to reduce the amount and also acting as an excipient. The dibeptide sweetener used in the present invention is Q-
It is L-as/glutyl-L-phenylalanine-methyl ester or ethyl ester (hereinafter abbreviated as AP). For AP', glycine, DL-alanine, L-alanine, or L-serine is combined, but two or more of these amino acids may be used in combination for AP. In addition, glycine and DL-alanine are L-alanine, L-
It can be more effective than serine. AP
The composition ratio of the above amino acids to AP is 1 of the weight of AP.
The amount of amino acids is 0-1000%, preferably 75-500%. If the amount of amino acids is less than 10% of the weight of AP, the sweetness will lack the thickness found in sugar, and on the other hand, if it exceeds 1000%, the sweetness will be dull, rich, and have a strange taste. I can feel it. Therefore, the above 10 to 100
0% by weight, preferably 75 to 500% by weight, is a common range for diptide sweeteners as they exhibit a sweetness quality closer to that of sugar and can be used in all kinds of applications. The dipeptide sweetener composition of the present invention can be used in any form, such as powder, tablet or syrup.

In addition, dibeptide sweeteners such as powders, tablets, syrups, etc.
The diptide sweetener and the amino acid component may coexist by adding the above-mentioned amino acid in any form such as powder, granules, or liquid. Typical examples of the use of the dipeptide sweetener composition of the present invention include seasonings such as so-called tafurus, raw materials for bread and confectionery products such as bread, desserts, cakes, candy, chocolate, chewing gum, cookies, ice cubes, and puddings, and coffee. This applies to all foods with a sweet taste, such as milk products or dairy substitutes such as whiteners and foaming toppings, and beverages such as powdered fruit juices and concentrated fruit juices. The present invention will be further explained below with reference to Examples. Example 1APO. A sweetening solution was prepared by dissolving 0.05 ml of each of glycine, DL-alanine, L-alanine, or L-serine in 1d' of water.

(Test area) APO. An AP sweetening solution was prepared by dissolving 0.05 min. in ld' water (control group). The solutions of each test group and control group were subjected to sensory evaluation using a two-point scale test method using 20 well-trained taste panelists. The results are shown in Table 1. Table 1 ※※※ There is a significant difference with a risk rate of 0.1※※ 〃 1% '' ※ 〃 5 more '' Example 2 1 serving of instant coffee 2 times each with 150 ml of boiling water each
to prepare a coffee liquid.

This coffee liquid contains APO. 04 Yu, creaming powder (Ajinomoto ■ "Marime J") 4 Yu and glycine, DL
-A0lanine, L, alanine or L-serine each 0.
03 Yu dissolved (test plot) and APO. A solution of Creaming Powder No. 04 and Creaming Powder No. 4 (control group) was prepared, respectively, and subjected to sensory evaluation using a panel of 20 people in the same manner as in Example 1. The results are shown in Table 2. Table 2 * Significant difference at risk level 5 Example 3 Grapefruit juice concentrated at low temperature and made into dry powder 30%, citric acid 2.5%, lactose 66% APO. 5%
Grapefruit juice was prepared by dissolving powdered grapefruit juice containing 1.0% by weight of glycine, DL-alanine, L-alanine, or L-serine in 200 g of water (test group).

As a control, grapefruit juice without the addition of amino acids was prepared with the same formulation as above, and sensory evaluation was performed in the same manner as in Example 1 using 20 well-trained taste panels. The results are shown in Table 3. Table 3** Significant difference at risk rate 1* 〃 5※ 〃 As is clear from the above results, the diptide sweetener composition of the present invention improves the quality of sweetness compared to the case of AP alone, The quality was satisfactory.

Claims (1)

[Claims] 1 α-L-aspartyl-L-phenylalanine methyl ester and/or α-L-aspartyl-L-phenylalanine ethyl ester and 10 to 10 of the ester
A new dipeptide sweetener composition containing 1000% by weight of glycine, DL-alanine, L-alanine or L-serine.