JPWO2020210118A5 - - Google Patents

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JPWO2020210118A5
JPWO2020210118A5 JP2021558653A JP2021558653A JPWO2020210118A5 JP WO2020210118 A5 JPWO2020210118 A5 JP WO2020210118A5 JP 2021558653 A JP2021558653 A JP 2021558653A JP 2021558653 A JP2021558653 A JP 2021558653A JP WO2020210118 A5 JPWO2020210118 A5 JP WO2020210118A5
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steviol glycoside
acid
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salt
sensory modifier
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Priority claimed from PCT/US2020/026524 external-priority patent/WO2020210118A1/en
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ステビオールグリコシド組成物であって、前記組成物が、
ステビオールグリコシド構成成分と、
甘味残存の低減、苦味の低減、又は両方に有効な量の感覚改質剤と、を含み、
ａ）ステビオールグリコシド構成成分対感覚改質剤の重量比が、１：０．３～１：３であり、及びｂ）前記感覚改質剤が、１つ以上のカフェオイル置換キナ酸及びその１つ以上の塩を含む混合物であり、前記感覚改質剤の少なくとも５０重量％、好ましくは５０重量％～９０重量％、５０重量％～８０重量％、又は６０重量％～９０重量％が、塩形態である、ステビオールグリコシド組成物。 A steviol glycoside composition, said composition comprising:
a steviol glycoside constituent,
an amount of a sensory modifier effective to reduce sweetness linger, reduce bitterness, or both;
a) the weight ratio of the steviol glycoside component to the sensory modifier is from 1:0.3 to 1:3, and b) the sensory modifier is one or more caffeoyl-substituted quinic acids and A mixture comprising one or more salts, wherein at least 50%, preferably 50% to 90%, 50% to 80%, or 60% to 90% by weight of said sensory modifier is A steviol glycoside composition in salt form. ステビオールグリコシド組成物であって、前記組成物が、
ステビオールグリコシド構成成分と、
甘味残存の低減、苦味の低減、又は両方に有効な量の感覚改質剤と、を含み、
前記感覚改質剤が、塩形態及び酸形態を含み、
前記塩形態が、モノカフェオイルキナ酸の塩及びジカフェオイルキナ酸の塩のうちの１つ以上を含み、
前記酸形態が、モノカフェオイルキナ酸及びジカフェオイルキナ酸のうちの１つ以上を含み、
ａ）ステビオールグリコシド構成成分対感覚改質剤の重量比が、１：０．３～１：３であり、及びｂ）前記塩形態が、前記感覚改質剤の少なくとも５０重量％、好ましくは前記感覚改質剤の５０重量％～９０重量％、５０重量％～８０重量％、又は６０重量％～９０重量％を構成する、ステビオールグリコシド組成物。 A steviol glycoside composition, said composition comprising:
a steviol glycoside constituent,
an amount of a sensory modifier effective to reduce sweetness linger, reduce bitterness, or both;
said sensory modifiers include salt forms and acid forms ;
said salt forms comprise one or more of salts of monocaffeoylquinic acid and salts of dicaffeoylquinic acid;
said acid form comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid;
a) the weight ratio of the steviol glycoside component to the sensory modifier is from 1:0.3 to 1:3 and b) the salt form is at least 50% by weight of the sensory modifier, preferably A steviol glycoside composition comprising 50% to 90%, 50% to 80%, or 60% to 90% by weight of said sensory modifier. 前記感覚改質剤が、３－Ｏ－カフェオイルキナ酸、４－Ｏ－カフェオイルキナ酸、５－Ｏ－カフェオイルキナ酸、１，３－ジカフェオイルキナ酸、１，４－ジカフェオイルキナ酸、１，５－ジカフェオイルキナ酸、３，４－ジカフェオイルキナ酸、３，５－ジカフェオイルキナ酸、又は４，５－ジカフェオイルキナ酸、及びそれらの塩のうちの１つ以上を含む、請求項１又は２に記載のステビオールグリコシド組成物。 The sensory modifier is 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid. Oilquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, or 4,5-dicaffeoylquinic acid, and salts thereof 3. The steviol glycoside composition of claim 1 or 2, comprising one or more of: 前記感覚改質剤が、１つ以上のモノカフェオイルキナ酸又はその塩及び１つ以上のジカフェオイルキナ酸又はその塩の混合物である、請求項１に記載のステビオールグリコシド組成物。 2. The steviol glycoside composition of claim 1, wherein the sensory modifier is a mixture of one or more monocaffeoylquinic acids or salts thereof and one or more dicaffeoylquinic acids or salts thereof. 前記モノカフェオイルキナ酸が、３－Ｏ－カフェオイルキナ酸、４－Ｏ－カフェオイルキナ酸、又は５－Ｏ－カフェオイルキナ酸のうちの１つ以上である、請求項２又は４に記載のステビオールグリコシド組成物。 5. The method of claim 2 or 4, wherein the monocaffeoylquinic acid is one or more of 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, or 5-O-caffeoylquinic acid. A steviol glycoside composition as described. 前記モノカフェオイルキナ酸塩が、３－Ｏ－カフェオイルキナ酸の塩、４－Ｏ－カフェオイルキナ酸の塩、又は５－Ｏ－カフェオイルキナ酸の塩のうちの１つ以上である、請求項２又は４に記載のステビオールグリコシド組成物。 The monocaffeoylquinate is one or more of a salt of 3-O-caffeoylquinic acid, a salt of 4-O-caffeoylquinic acid, or a salt of 5-O-caffeoylquinic acid. , a steviol glycoside composition according to claim 2 or 4. 前記ジカフェオイルキナ酸が、１，３－ジカフェオイルキナ酸、１，４－ジカフェオイルキナ酸、１，５－ジカフェオイルキナ酸、３，４－ジカフェオイルキナ酸、３，５－ジカフェオイルキナ酸、又は４，５－ジカフェオイルキナ酸のうちの１つ以上である、請求項２又は４に記載のステビオールグリコシド組成物。 The dicaffeoylquinic acid is 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3, 5. A steviol glycoside composition according to claims 2 or 4, which is one or more of 5-dicaffeoylquinic acid or 4,5-dicaffeoylquinic acid. 前記ジカフェオイルキナ酸塩が、１，３－ジカフェオイルキナ酸の塩、１，４－ジカフェオイルキナ酸の塩、１，５－ジカフェオイルキナ酸の塩、３，４－ジカフェオイルキナ酸の塩、３，５－ジカフェオイルキナ酸の塩、又は４，５－ジカフェオイルキナ酸の塩のうちの１つ以上である、請求項２又は４に記載のステビオールグリコシド組成物。 The dicaffeoylquinic acid salt is a salt of 1,3-dicaffeoylquinic acid, a salt of 1,4-dicaffeoylquinic acid, a salt of 1,5-dicaffeoylquinic acid, a salt of 3,4-dicaffeoylquinic acid, 5. A steviol glycoside according to claim 2 or 4, which is one or more of a salt of caffeoylquinic acid, a salt of 3,5-dicaffeoylquinic acid, or a salt of 4,5-dicaffeoylquinic acid. Composition. 前記感覚改質剤の１０重量％以上、２５重量％以上、又は５０重量％以上が、ジカフェオイルキナ酸及びその塩である、請求項１～８のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any one of claims 1 to 8, wherein 10% or more, 25% or more, or 50% or more by weight of the sensory modifier is dicaffeoylquinic acid and salts thereof. thing. 前記感覚改質剤が、３：１～１：２０の比、３：１～１：３の比、２：１～１：２の比、３：１～１：１の比、又は２：１～１：１の比のモノカフェオイルキナ酸及びモノカフェオイルキナ酸の塩：ジカフェオイルキナ酸及びジカフェオイルキナ酸の塩を有する混合物である、請求項１～９のいずれか一項に記載のステビオールグリコシド組成物。 The sensory modifier has a ratio of 3:1 to 1:20, a ratio of 3:1 to 1:3, a ratio of 2:1 to 1:2, a ratio of 3:1 to 1:1, or 2:1 to 1:2. 10. A mixture according to any one of claims 1 to 9, having a ratio of 1 to 1:1 monocaffeoylquinic acid and monocaffeoylquinic acid:dicaffeoylquinic acid and dicaffeoylquinic acid salt. 10. A steviol glycoside composition as described in Section 1. 前記感覚改質剤が、４０重量％～６０重量％のジカフェオイルキナ酸及びその塩を含む、請求項１～１０のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any one of claims 1 to 10, wherein said sensory modifier comprises 40% to 60% by weight of dicaffeoylquinic acid and salts thereof. 前記感覚改質剤の５０重量％～９０重量％、５０重量％～８０重量％、６０重量％～９０重量％、６０重量％～８０重量％、又は６５重量％～７５重量％が、塩形態である、請求項１～１１のいずれか一項に記載のステビオールグリコシド組成物。 50% to 90%, 50% to 80%, 60% to 90%, 60% to 80%, or 65% to 75% by weight of the sensory modifier is in salt form. The steviol glycoside composition according to any one of claims 1 to 11 , which is 前記感覚改質剤の少なくとも１０重量％、少なくとも２０重量％、２０重量％～４０重量％、又は２５重量％～３５重量％が、酸形態である、請求項１～１２のいずれか一項に記載のステビオールグリコシド組成物。 13. Any one of claims 1-12 , wherein at least 10%, at least 20%, 20% to 40%, or 25% to 35% by weight of the sensory modifier is in the acid form. A steviol glycoside composition as described. 前記塩形態が、前記感覚改質剤全体の少なくとも６０重量％である、請求項１～１３のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any one of claims 1 to 13 , wherein said salt form is at least 60% by weight of said total sensation modifier. 前記感覚改質剤が、カフェオイルキナ酸のナトリウム塩、カフェオイルキナ酸のカリウム塩、又は両方を含む、請求項１～１４のいずれか一項に記載のステビオールグリコシド組成物。 15. The steviol glycoside composition of any one of claims 1-14 , wherein the sensory modifier comprises the sodium salt of caffeoylquinic acid, the potassium salt of caffeoylquinic acid, or both. 前記感覚改質剤が、カフェオイルキナ酸の１つ以上のカリウム塩及びカフェオイルキナ酸の１つ以上のナトリウム塩の混合物を含む、請求項１～１５のいずれか一項に記載のステビオールグリコシド組成物。 16. A steviol glycoside according to any preceding claim, wherein the sensory modifier comprises a mixture of one or more potassium salts of caffeoylquinic acid and one or more sodium salts of caffeoylquinic acid. Composition. 前記組成物が、４．０未満、例えば１．７～４．０のｐＨを有する、請求項１～１６のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any one of the preceding claims, wherein said composition has a pH of less than 4.0, such as from 1.7 to 4.0 . 前記組成物が、２．０超又は２．５超のｐＨを有する、請求項１～１７のいずれか一項に記載のステビオールグリコシド組成物。
A steviol glycoside composition according to any one of claims 1 to 17 , wherein said composition has a pH greater than 2.0 or greater than 2.5.
 前記ステビオールグリコシド構成成分が、レバウジオシドＤ、レバウジオシドＭ、又は両方を含む、請求項１～１８のいずれか一項に記載のステビオールグリコシド組成物。 19. The steviol glycoside composition of any one of claims 1-18 , wherein the steviol glycoside component comprises rebaudioside D, rebaudioside M, or both. 前記ステビオールグリコシド構成成分の少なくとも８０重量％又は少なくとも９０重量％が、レバウジオシドＭである、請求項１に記載のステビオールグリコシド組成物。 2. The steviol glycoside composition of claim 1, wherein at least 80% or at least 90% by weight of the steviol glycoside component is Rebaudioside M. 前記組成物が、１００ｐｐｍ～１６００ｐｐｍの前記ステビオールグリコシド構成成分を含む、請求項１～２０のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any preceding claim, wherein said composition comprises from 100 ppm to 1600 ppm of said steviol glycoside constituent. 前記組成物が、少なくとも２００ｐｐｍ、少なくとも３００ｐｐｍ、２００ｐｐｍ～１０００ｐｐｍ、又は４００ｐｐｍ～８００ｐｐｍの前記ステビオールグリコシド構成成分を含む、請求項１～２１のいずれか一項に記載のステビオールグリコシド組成物。 22. The steviol glycoside composition of any one of claims 1-21 , wherein the composition comprises at least 200 ppm, at least 300 ppm, 200 ppm to 1000 ppm, or 400 ppm to 800 ppm of the steviol glycoside component. 前記組成物が、１００ｐｐｍ～１６００ｐｐｍのレバウジオシドＭを含む、請求項１～２１のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any one of claims 1 to 21 , wherein said composition comprises 100 ppm to 1600 ppm of rebaudioside M. 前記組成物が、少なくとも２００ｐｐｍ、少なくとも３００ｐｐｍ、少なくとも５００ｐｐｍ、２００ｐｐｍ～１０００ｐｐｍ、又は４００ｐｐｍ～８００ｐｐｍのレバウジオシドＭを含む、請求項１～２１のいずれか一項に記載のステビオールグリコシド組成物。 22. The steviol glycoside composition of any one of claims 1-21 , wherein the composition comprises at least 200 ppm, at least 300 ppm, at least 500 ppm, 200 ppm to 1000 ppm, or 400 ppm to 800 ppm rebaudioside M. 前記組成物が、１００ｐｐｍ～１６００ｐｐｍの前記感覚改質剤を含む、請求項１～２４のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any preceding claim, wherein said composition comprises from 100 ppm to 1600 ppm of said sensory modifier. 前記組成物が、少なくとも２００ｐｐｍ、少なくとも３００ｐｐｍ、少なくとも５００ｐｐｍ、２００ｐｐｍ～１０００ｐｐｍ、又は４００ｐｐｍ～８００ｐｐｍの前記感覚改質剤を含む、請求項１～２４のいずれか一項に記載のステビオールグリコシド組成物。 25. The steviol glycoside composition of any one of claims 1-24, wherein the composition comprises at least 200 ppm, at least 300 ppm, at least 500 ppm, 200 ppm to 1000 ppm, or 400 ppm to 800 ppm of the sensory modifier. 前記組成物が、５０ｐｐｍ～１４００ｐｐｍのカフェオイルキナ酸の塩を含む、請求項１～２６のいずれか一項に記載のステビオールグリコシド組成物。 27. A steviol glycoside composition according to any one of the preceding claims, wherein said composition comprises from 50 ppm to 1400 ppm of a salt of caffeoylquinic acid. 前記組成物が、少なくとも１００ｐｐｍ、少なくとも１５０ｐｐｍ、少なくとも２５０ｐｐｍ、又は１００ｐｐｍ～９００ｐｐｍのカフェオイルキナ酸の塩を含む、請求項１～２７のいずれか一項に記載のステビオールグリコシド組成物。 28. The steviol glycoside composition of any one of claims 1-27 , wherein the composition comprises at least 100 ppm, at least 150 ppm, at least 250 ppm, or from 100 ppm to 900 ppm of a salt of caffeoylquinic acid. ステビオールグリコシド構成成分対感覚改質剤の前記重量比が、１：０．３～１：１である、請求項１～２８のいずれか一項に記載のステビオールグリコシド組成物。 29. A steviol glycoside composition according to any preceding claim, wherein said weight ratio of steviol glycoside component to sensory modifier is from 1:0.3 to 1:1. 甘味残存を減少させるのに有効な量が、０～６のスケールを使用した円卓方法を使用して、ステビオールグリコシド組成物の味見の訓練を受けた少なくとも４人のパネリストによって決定され、０のスコアが、甘味残存なしを示し、６のスコアが、極度の甘味残存を示し、前記甘味残存スコアが、前記感覚改質剤を含まない対照試料と比較して、少なくとも１単位、少なくとも２単位、又は少なくとも３単位低減される、請求項１～２９のいずれか一項に記載のステビオールグリコシド組成物。 An amount effective to reduce sweetness linger was determined by a panel of at least four trained tasters of steviol glycoside compositions using a round table method using a scale of 0-6 and scored 0. indicates no sweetness linger, a score of 6 indicates extreme sweetness linger, said sweetness linger score is at least 1 unit, at least 2 units, or 30. A steviol glycoside composition according to any one of claims 1 to 29 , which is reduced by at least 3 units. 感覚改質剤の前記量が、前記感覚改質剤を含まない対照試料と比較して、甘味残存スコアを３単位未満に低減する、請求項３０に記載のステビオールグリコシド組成物。 31. The steviol glycoside composition of claim 30 , wherein said amount of sensory modifier reduces the sweetness linger score to less than 3 units compared to a control sample without said sensory modifier. 前記ステビオールグリコシド組成物が、前記感覚改質剤を含まない対照試料と比較して、低減された甘味残存を有する、請求項１～３１のいずれか一項に記載のステビオールグリコシド組成物。 32. The steviol glycoside composition of any one of claims 1-31 , wherein said steviol glycoside composition has a reduced sweetness linger compared to a control sample without said sensory modifier. 苦味を減少させるのに有効な量が、０～６のスケールを使用した円卓方法を使用して、ステビオールグリコシド組成物の味見の訓練を受けた少なくとも４人のパネリストによって決定され、０のスコアが、苦味なしを示し、６のスコアが、極度の苦味を示し、前記苦味スコアが、前記感覚改質剤を含まない対照試料と比較して、少なくとも１単位、少なくとも２単位、又は少なくとも３単位低減される、請求項１～３２のいずれか一項に記載のステビオールグリコシド組成物。 Amounts effective to reduce bitterness were determined by at least four panelists trained in tasting steviol glycoside compositions using a round table method using a scale of 0-6, with a score of 0 being , indicates no bitterness, a score of 6 indicates extreme bitterness, and said bitterness score is reduced by at least 1 unit, at least 2 units, or at least 3 units compared to a control sample without said sensory modifier. A steviol glycoside composition according to any one of claims 1 to 32 , wherein 感覚改質剤の前記量が、前記感覚改質剤を含まない対照試料と比較して、苦味スコアを２単位未満又は１単位未満に低減する、請求項３３に記載のステビオールグリコシド組成物。 34. The steviol glycoside composition of claim 33 , wherein said amount of sensory modifier reduces a bitterness score to less than 2 units or less than 1 unit compared to a control sample without said sensory modifier. 前記ステビオールグリコシド組成物が、前記感覚改質剤を含まない対照試料と比較して、低減された苦味を有する、請求項１～３４のいずれか一項に記載のステビオールグリコシド組成物。 35. The steviol glycoside composition of any one of claims 1-34 , wherein said steviol glycoside composition has a reduced bitterness compared to a control sample without said sensory modifier. 前記組成物が、水溶液である、請求項１～３５のいずれか一項に記載のステビオールグリコシド組成物。 A steviol glycoside composition according to any one of the preceding claims, wherein said composition is an aqueous solution. 前記組成物が、固体形態である、請求項１～３６のいずれか一項に記載のステビオールグリコシド組成物。 37. A steviol glycoside composition according to any preceding claim, wherein said composition is in solid form. 前記ステビオールグリコシド構成成分が、２００～１０００ｐｐｍの濃度であり、前記感覚改質剤が、２００～１０００ｐｐｍの濃度である、請求項１～３７のいずれか一項に記載のステビオールグリコシド組成物。 38. A steviol glycoside composition according to any preceding claim, wherein the steviol glycoside component is at a concentration of 200-1000 ppm and the sensory modifier is at a concentration of 200-1000 ppm. 前記ステビオールグリコシド構成成分が、４００～８００ｐｐｍの濃度であり、前記感覚改質剤が、４００～８００ｐｐｍの濃度である、請求項１～３８のいずれか一項に記載のステビオールグリコシド組成物。 39. A steviol glycoside composition according to any preceding claim, wherein the steviol glycoside component is at a concentration of 400-800 ppm and the sensory modifier is at a concentration of 400-800 ppm. 請求項１～３９のいずれか一項に記載のステビオールグリコシド組成物を含む飲料。 A beverage comprising the steviol glycoside composition according to any one of claims 1-39 . ステビオールグリコシド水溶液の望ましくない感覚特性を低減するための方法であって、請求項１～４０のいずれか一項に記載の組成物の水溶液を調製することを含む、方法。 41. A method for reducing undesirable sensory properties of aqueous steviol glycosides, comprising preparing an aqueous solution of the composition of any one of claims 1-40 . 前記望ましくない感覚特性が、苦味、甘味残存、尖った味、口当たりの悪さ、渋味、若しくはレバウジオシドＭ型特性、又はそれらの任意の組み合わせである、請求項４１に記載の方法。 42. The method of claim 41 , wherein the undesirable sensory characteristics are bitter, sweet lingering, sharp, unpalatable, astringent, or rebaudioside M-type characteristics, or any combination thereof. 食用組成物中のステビオールグリコシド構成成分から甘味残存を低減するための方法であって、前記ステビオールグリコシド構成成分と、前記ステビオールグリコシド構成成分の甘味残存を減少させるのに有効な量の感覚改質剤とを組み合わせることを含み、
前記感覚改質剤が、１つ以上のカフェオイル置換キナ酸及びその１つ以上の塩を含む混合物であり、前記感覚改質剤の少なくとも５０重量％が、塩形態である、方法。 A method for reducing sweetness linger from a steviol glycoside component in an edible composition comprising: said steviol glycoside component; and an effective amount of a sensory modifier to reduce the sweetness linger of said steviol glycoside component. including combining with
A method, wherein said sensory modifier is a mixture comprising one or more caffeoyl-substituted quinic acids and one or more salts thereof, wherein at least 50% by weight of said sensory modifier is in salt form. 食用組成物中のステビオールグリコシド構成成分から甘味残存を低減するための方法であって、前記ステビオールグリコシド構成成分と、前記ステビオールグリコシド構成成分の甘味残存を減少させるのに有効な量の感覚改質剤とを組み合わせることを含み、
前記感覚改質剤が、塩画分及び酸画分を含み、
前記塩画分が、モノカフェオイルキナ酸の塩及びジカフェオイルキナ酸の塩のうちの１つ以上を含み、
前記酸画分が、モノカフェオイルキナ酸及びジカフェオイルキナ酸のうちの１つ以上を含み、
前記塩画分が、前記感覚改質剤全体の少なくとも５０重量％を構成する、方法。 A method for reducing sweetness linger from a steviol glycoside component in an edible composition comprising: said steviol glycoside component; and an effective amount of a sensory modifier to reduce the sweetness linger of said steviol glycoside component. including combining with
the sensory modifier comprises a salt fraction and an acid fraction;
wherein the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid;
the acid fraction comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid;
A method, wherein said salt fraction constitutes at least 50% by weight of said total sensation modifier. 食用組成物中のステビオールグリコシド構成成分から苦味を低減するための方法であって、前記ステビオールグリコシド構成成分と、前記ステビオールグリコシド構成成分の苦味を減少させるのに有効な量の感覚改質剤とを組み合わせることを含み、
前記感覚改質剤が、１つ以上のカフェオイル置換キナ酸及びその１つ以上の塩を含む混合物であり、前記感覚改質剤の少なくとも５０重量％が、塩形態である、方法。 1. A method for reducing bitterness from a steviol glycoside component in an edible composition comprising combining said steviol glycoside component and an amount of a sensory modifier effective to reduce bitterness of said steviol glycoside component. including combining
A method, wherein said sensory modifier is a mixture comprising one or more caffeoyl-substituted quinic acids and one or more salts thereof, wherein at least 50% by weight of said sensory modifier is in salt form. 食用組成物中のステビオールグリコシド構成成分から苦味を低減するための方法であって、前記ステビオールグリコシド構成成分と、前記ステビオールグリコシド構成成分の苦味を減少させるのに有効な量の感覚改質剤とを組み合わせることを含み、
前記感覚改質剤が、塩画分及び酸画分を含み、
前記塩画分が、モノカフェオイルキナ酸の塩及びジカフェオイルキナ酸の塩のうちの１つ以上を含み、
前記酸画分が、モノカフェオイルキナ酸及びジカフェオイルキナ酸のうちの１つ以上を含み、
前記塩画分が、前記感覚改質剤全体の少なくとも５０重量％を構成する、方法。 1. A method for reducing bitterness from a steviol glycoside component in an edible composition comprising combining said steviol glycoside component and an amount of a sensory modifier effective to reduce bitterness of said steviol glycoside component. including combining
the sensory modifier comprises a salt fraction and an acid fraction;
wherein the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid;
the acid fraction comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid;
A method, wherein said salt fraction constitutes at least 50% by weight of said total sensation modifier. 前記ステビオールグリコシド構成成分及び感覚改質剤が、同時に添加される、請求項４３～４６のいずれか一項に記載の方法。 47. The method of any one of claims 43-46 , wherein the steviol glycoside component and the sensory modifier are added simultaneously. 甘味残存が低減されたステビオールグリコシド水溶液であって、
レバウジオシドＤ、レバウジオシドＭ、及びレバウジオシドＡのうちの少なくとも１つを含むステビオールグリコシド構成成分であって、ステビオールグリコシド構成成分総濃度が、２００ｐｐｍ～１０００ｐｐｍである、ステビオールグリコシド構成成分と、
２００ｐｐｍ～１０００ｐｐｍの濃度の感覚改質剤と、を含み、
前記感覚改質剤が、塩画分及び酸画分を含み、
前記塩画分が、モノカフェオイルキナ酸の塩及びジカフェオイルキナ酸の塩のうちの１つ以上を含み、
前記酸画分が、モノカフェオイルキナ酸及びジカフェオイルキナ酸のうちの１つ以上を含み、
前記塩画分が、前記感覚改質剤全体の５０～８０重量％を構成し、前記感覚改質剤の少なくとも一部分が、イェルバマテ又はステビアから調製され、
前記ステビオールグリコシド水溶液が、前記感覚改質剤を含まない同濃度の同じステビオールグリコシド構成成分を有するステビオールグリコシド水溶液と比較して、低減された甘味残存を有する、ステビオールグリコシド水溶液。 An aqueous steviol glycoside solution with reduced residual sweetness,
a steviol glycoside component comprising at least one of rebaudioside D, rebaudioside M, and rebaudioside A, wherein the total steviol glycoside component concentration is from 200 ppm to 1000 ppm;
a sensory modifier at a concentration of 200 ppm to 1000 ppm;
the sensory modifier comprises a salt fraction and an acid fraction;
wherein the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid;
the acid fraction comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid;
wherein said salt fraction constitutes 50-80% by weight of said total sensory modifier, at least a portion of said sensory modifier being prepared from yerba mate or stevia;
An aqueous steviol glycoside solution, wherein said aqueous steviol glycoside solution has a reduced sweetness linger compared to an aqueous steviol glycoside solution having the same steviol glycoside constituents at the same concentration without said sensory modifier. 苦味が低減されたステビオールグリコシド水溶液であって、
レバウジオシドＤ、レバウジオシドＭ、及びレバウジオシドＡのうちの少なくとも１つを含むステビオールグリコシド構成成分であって、ステビオールグリコシド構成成分総濃度が、４００ｐｐｍ～８００ｐｐｍである、ステビオールグリコシド構成成分と、
４００ｐｐｍ～８００ｐｐｍの濃度の感覚改質剤と、を含み、
前記感覚改質剤が、塩画分及び酸画分を含み、
前記塩画分が、モノカフェオイルキナ酸の塩及びジカフェオイルキナ酸の塩のうちの１つ以上を含み、
前記酸画分が、モノカフェオイルキナ酸及びジカフェオイルキナ酸のうちの１つ以上を含み、
前記塩画分が、前記感覚改質剤全体の５０～８０重量％を構成し、前記酸画分が、前記感覚改質剤全体の２０～５０重量％を構成し、
前記感覚改質剤の少なくとも一部分が、イェルバマテ又はステビアから調製され、
前記ステビオールグリコシド水溶液が、前記感覚改質剤を含まない同濃度の同じステビオールグリコシド構成成分を有するステビオールグリコシド水溶液と比較して、低減された苦味を有する、ステビオールグリコシド水溶液。 A steviol glycoside aqueous solution with reduced bitterness,
a steviol glycoside component comprising at least one of rebaudioside D, rebaudioside M, and rebaudioside A, wherein the total steviol glycoside component concentration is between 400 ppm and 800 ppm;
a sensory modifier at a concentration of 400 ppm to 800 ppm;
the sensory modifier comprises a salt fraction and an acid fraction;
wherein the salt fraction comprises one or more of a salt of monocaffeoylquinic acid and a salt of dicaffeoylquinic acid;
the acid fraction comprises one or more of monocaffeoylquinic acid and dicaffeoylquinic acid;
the salt fraction constitutes 50-80% by weight of the total sensation modifier and the acid fraction constitutes 20-50% by weight of the total sensation modifier;
at least a portion of said sensory modifier is prepared from yerba mate or stevia;
An aqueous steviol glycoside solution, wherein said aqueous steviol glycoside solution has a reduced bitterness compared to an aqueous steviol glycoside solution having the same steviol glycoside component at the same concentration without said sensory modifier. ステビオールグリコシド組成物であって、
レバウジオシドＤ及びレバウジオシドＭを含む、約２００～約８００ｐｐｍのステビオールグリコシド構成成分であって、レバウジオシドＭが、前記ステビオールグリコシド構成成分の少なくとも８０重量％である、ステビオールグリコシド構成成分と、
約２００～約４００ｐｐｍの感覚改質剤であって、前記感覚改質剤が、１つ以上のカフェオイル置換キナ酸及びその１つ以上の塩を含む混合物であり、前記感覚改質剤の少なくとも５０重量％、好ましくは５０重量％～９０重量％、５０重量％～８０重量％、又は６０重量％～９０重量％が、塩形態である、感覚改質剤と、を含む、ステビオールグリコシド組成物。 A steviol glycoside composition comprising:
about 200 to about 800 ppm of a steviol glycoside component comprising rebaudioside D and rebaudioside M, wherein rebaudioside M is at least 80% by weight of said steviol glycoside component;
about 200 to about 400 ppm of a sensory modifier, said sensory modifier being a mixture comprising one or more caffeoyl-substituted quinic acids and one or more salts thereof; 50%, preferably 50% to 90%, 50% to 80%, or 60% to 90% by weight of a sensory modifier in salt form; and .
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