TW201739355A - Food or drink, process for producing food or drink and taste-improving method - Google Patents

Abstract

To provide a food and drink in which aftertaste peculiar to a high-sweetness sweetener is improved. The food and drink of the present invention comprises a high-sweetness sweetener, and a plant extract or Moromi extract, wherein the plant extract or Moromi extract is one or two or more components selected from an extract from olive, an extract from grape seed, an extract from bilberry, an extract from red wine Moromi, an extract from rubus, and an extract from amla.

Description

Food, food and beverage manufacturing methods and taste improvement methods

The present invention relates to a food and drink, a method for producing a food or drink, and a method for improving taste.

In recent years, the number of low-calorie foods and drinks has gradually increased due to the improvement of health intentions and weight loss intentions, and among them, the demand for foods and drinks using high-intensity sweeteners has been dramatically increased.

The high-intensity sweetener has a sweetness of tens to hundreds of times that of sucrose, and even if a small amount is added, it can impart a sweetness to a target strength. Moreover, as a result, it is possible to reduce the amount of calories as a whole of foods and drinks.

However, since the high-intensity sweetener usually has a characteristic aftertaste such as a bitter taste or a pungent taste, and the high-intensity sweetener inherently has a tendency to continue sweetness, there is a decrease in the preference of the food or drink using the same. problem.

Previous approaches have been made to improve the disadvantages of such high intensity sweeteners.

For example, Patent Document 1 discloses that a high-intensity sweetener is formulated with a sugar extract containing a tea extract such as non-polymer catechin instead of a sweetener, and it is revealed that the sweetener has the same taste as sugar. Sex.

Further, Patent Document 2 discloses a food or drink containing a sweetener and a polymerized polyphenol, and discloses that according to the food or drink, the maximum sweetness of the sweetness of the sweetener can be hardly reduced, and the reduction in taste as a preference can be suppressed. Good aftertaste and continued sweetness. Further, Patent Document 2 discloses that a high-intensity sweetener is preferably used as a sweetener.

Further, Patent Document 3 discloses a method for improving the taste of a high-intensity sweetener, which is characterized in that a high-intensity sweetener and an enzyme are used to treat an enzyme-processed isoquercitrin and/or an apple polyphenol. Combine.

[Previous Technical Literature]

[Patent Literature]

Patent Document 1: Japanese Laid-Open Patent Publication No. 2013-169204

Patent Document 2: International Publication No. 2009/035047

Patent Document 3: Japanese Patent Laid-Open Publication No. 2008-099683

However, the present inventors have studied and found that, in the technique as described above, in order to improve the effect of improving the taste of the high-intensity sweetener, it is necessary to add a specific amount or more of the additive, thereby making it possible The flavor or taste derived from the additive is imparted to the food or beverage, and turbidity or the like may occur depending on the concentration.

Accordingly, it has been desired to develop a high-intensity sweetener even in a small amount. The technology of taste improvement.

In view of such circumstances, an object of the present invention is to provide a food or drink characterized by a high-intensity sweetener which is effectively improved in taste.

In order to solve the problem, the inventors of the present invention have conducted intensive studies and found that when a specific plant extract or an extract of medlar is applied to a food or drink containing a high-intensity sweetener, a remarkable improvement in taste is exhibited. effect.

Further, since these extracts remarkably bring about a taste improving effect, the taste of various products can be sufficiently improved even with a limited addition amount.

That is, according to the present invention, there can be provided a food or drink comprising a high-intensity sweetener, and a plant extract or an extract of alfalfa, and the above-mentioned plant extract or alfalfa extract is selected from the extract of olives, from grapes. One or more components of the extract of the seed, the extract from the mulberry, the extract from the red wine, the extract from the raspberry, and the extract from the emblica.

Moreover, according to the present invention, there can be provided a method for producing a food or drink comprising the steps of adding a plant extract or a cockroach extract to a food or drink containing a high-intensity sweetener, and selecting the above-mentioned plant extract or cockroach extract One or more of extracts from olives, extracts from grape seeds, extracts from mulberry, extracts from red wine, extracts from raspberries, and extracts from Phyllanthus emblica The ingredients.

Moreover, according to the present invention, there is provided a taste improving method which is a taste improving method of a food or drink containing a high-intensity sweetener, and The method comprises adding a plant extract or a cockroach extract to the food or beverage containing the high-intensity sweetener, wherein the plant extract or cockroach extract is selected from the group consisting of an extract from olives, an extract from grape seeds, and the like. An extract of the mulberry, an extract from red wine, an extract from the raspberry, and one or more components from the extract of Phyllanthus emblica.

The taste improving method of the present invention is achieved by adding a specific plant extract or the like to a food or drink containing a high-intensity sweetener.

Here, the plant extract or the like can sufficiently improve the taste even if a small amount is added. According to this, it is possible to exert an effect of alleviating the bitterness, the pungent taste, and the post-sweet taste peculiar to the high-intensity sweetener without excessively imparting a taste to the beverage or the food product.

Further, based on such a finding, as a food or drink containing a high-intensity sweetener, it is possible to realize a product in which the taste of the high-intensity sweetener is sufficiently improved.

Hereinafter, the present invention will be described based on the embodiments.

(taste improvement method)

First, the taste improving method of the present embodiment will be described.

The taste improving method of the present embodiment is as follows.

A method for improving the taste, which is a method for improving the taste of a food or drink containing a high-intensity sweetener, and the method is a method for adding a plant extract or a sputum extract to the above-mentioned food or drink containing the high-intensity sweetener. The above plant extract or cockroach extract is selected from the group consisting of extracts from olives, extracts from grape seeds, extracts from mulberry, extracts from red wine, extracts from raspberries, and extracts from Phyllanthus emblica One or more components of the extract.

In other words, in the taste improvement of the present embodiment, a specific plant extract or a cockroach extract is added to a food or drink containing a high-intensity sweetener, whereby the taste of the high-intensity sweetener can be effectively improved.

Here, the plant extract or the cockroach extract used in the taste improving method of the present embodiment exhibits an extremely high taste improving effect.

According to this, the plant extract or the like exhibits a sufficient taste-improving effect even in a limited amount of addition, and it is possible to provide a taste-free taste or the like to the food and beverage, and to improve the taste as a food and drink. Sweetener after taste.

Further, the plant extract or the cockroach extract itself has a tendency to have less bitterness, and is less likely to impair the flavor of the beverage or the food itself. Therefore, the range of product design can be expanded as compared with the case where the previously existing taste improvement method is employed.

Further, the plant extract or the like of the present embodiment exhibits a moderate astringency, and when a small amount of the plant extract of the present embodiment or the like is added to the beverage or the food, a good aftertaste can be imparted.

In other words, it is considered that the plant extract or the like can be provided with a good aftertaste derived from a plant extract or the like, and the taste of the high-intensity sweetener can be improved.

(high sweetness sweetener)

The high-intensity sweetener of the present embodiment is not particularly limited, and for example, a sweetener having 10 times or more, preferably 50 times or more, more preferably 100 times or more of sucrose can be used. More specifically, sucralose, aspartame, acesulfame potassium, stevia, Alitame, neotame, and saccharin may be used. These may be used alone or in combination of two or more.

Among these high-intensity sweeteners, from the viewpoint of high availability and high efficiency to impart desired sweetness to the applied product, it is preferred to be selected from the group consisting of sucralose and aspartame. One or more components selected from the group consisting of potassium sulfamate are used as high-intensity sweeteners, and more preferably sucralose or aspartame is used as a high-intensity sweetener.

In the present embodiment, the amount of the high-intensity sweetener added to the whole of the food or beverage (that is, the content of the high-intensity sweetener relative to the whole food and beverage as a product) may be based on the designed product. Set it appropriately.

The lower limit of the amount of the addition of the high-intensity sweetener is, for example, 1 ppm or more, preferably 10 ppm or more, more preferably 10 ppm or more, based on the whole food and drink. More than 30ppm.

In addition, the upper limit of the amount of the high-intensity sweetener to be added to the whole food and drink is preferably 5,000 ppm or less, preferably 3,000 ppm or less, from the viewpoint of the sweetness or the upper limit of the use of the food additive. It is 1000 ppm or less.

(food and drink)

The taste improving method of the present embodiment can be applied to any of foods and drinks which conventionally contain a high-intensity sweetener.

In other words, in the present embodiment, a food or drink containing a high-intensity sweetener, a specific plant extract, or the like is provided, and a moderate sweetness obtained by using a high-intensity sweetener can be achieved, and from the high A sweetener that has an improved taste after the sweetener.

Such a food or drink can be produced by adding the following plant extract or cockroach extract to a food or drink containing a high-intensity sweetener according to a method generally used in the art.

Specifically, the taste improving method of the present embodiment can be applied to a beverage such as a refreshing beverage, a lactic acid bacteria beverage, a juice-free beverage, a juice-containing beverage, a black tea, a green tea, and a nutritious beverage, and the method can be applied to ice cream or Foods such as candy such as sugar and chewing gum, and seasonings such as sauces.

Among these, the taste improving method of the present embodiment can be preferably used for beverages.

Further, as the beverage, it may be an alcoholic beverage or a non-alcoholic beverage. In addition, the lower limit of the alcohol concentration as the alcoholic beverage is, for example, 1% or more, preferably 2% or more, and more preferably 2.5% or more.

Further, the upper limit of the alcohol concentration as the alcoholic beverage is, for example, 25% or less, preferably 20% or less, and more preferably 18% or less.

The pH of the beverage of the present embodiment can be appropriately set depending on the product, and is, for example, acidic, that is, the pH is less than 7. Further, the pH of the beverage may be set to less than 6, and the pH may be set to less than 5.

The lower limit of the pH value of the beverage is not particularly limited in the range of drinkable, and is, for example, a pH of 2 or more.

Further, the pH of the beverage can be measured according to a known method, and can be measured, for example, using a pH meter HM-30R manufactured by Toago Corporation of East Asia.

Further, in order to adjust the pH value as described above, a pH adjuster may be appropriately added to the beverage. The pH adjusting agent may be appropriately selected depending on the designed product, and examples thereof include a carboxylic acid such as citric acid or a carboxylate such as sodium citrate.

Further, the pH adjusting agent may be adjusted by, for example, adjusting the pH of the beverage one by one.

(plant extract or cockroach extract)

Next, the plant extract or the cockroach extract used in the taste improving method of the present embodiment will be described.

In the taste improving method of the present embodiment, the following may be used as the plant extract or the cockroach extract.

(1) Extract from olives

(2) Extract from grape seed

(3) Extract from mulberry

(4) Extract from red wine

(5) Extracts from raspberries

(6) Extract from Phyllanthus emblica

Further, in the present embodiment, the shape of the plant extract or the like may be solid (powder) or liquid.

(from olive extract)

The olive used in the olive extract of the present embodiment can be used as the scientific name: Olea europaea.

As an olive variety, for example, Mission, Manzanillo, Neivadi friends. Nevadilo Blanco, Picual, Hojiblanca, Arbequina, Sevillano, Correggiola, Black Italian, Helena, Rosciola, Europaena, One seven seven, Pendolino, Taggiasca, Green Olive, Mauriño Maurino), Kalamata, Tiny Oil Kalamata, Olympia, Paragon, Washington, American, SA Verdale (SA. Verdale), Auckland (Aucklan), Crist, Rakino, Azapa, Barnea, Barouni, Arecuzzo, Cornicabra, Mansani Manzanilla, Gordal, Frantoio, Moraiolo, Leccino, Coratina, and Ascolana Terena .

Further, as the olive-derived extract of the present embodiment, for example, an extract derived from leaves or fruits of olives can be used.

Further, the olive-derived extract of the present embodiment may be, for example, an extract extracted from olives using water or ethanol or a mixed solvent of the above.

By using the solvent as the extraction solvent, it is possible to efficiently dissolve the active ingredient which is improved from the high-intensity sweetener, and the effect of the embodiment can be sufficiently improved.

Further, the specific extraction conditions can be appropriately set from the conditions generally employed in the art, and for example, extraction can be carried out by adding the above solvent to the pulverized olive, and performing the dipping method or the superheat reflow method.

The temperature conditions in the case of using the dipping method may be appropriately selected from temperature conditions above the freezing point of the solvent and below the boiling point.

Further, at the time of the extraction, it is preferred to remove insoluble matter by centrifugation, filtration, pressing, and purification.

As the olive-derived extract of the present embodiment, for example, 10% or more of the total polyphenol amount can be used, and more preferably 15% or more.

Further, it is preferred to use an extract containing hydroxytyrosol. For example, an extract containing 0.5% or more of hydroxytyrosol, preferably an extract containing 1% or more of hydroxytyrosol is preferably used.

In the extract of olives according to the present embodiment, it is considered that the components contained in the extract synergistically affect the effect, and it is preferable to control the components in view of the effect of the present embodiment. For the above content.

Further, the upper limit of the total amount of polyphenols is not particularly limited, and is, for example, 95% or less. Further, the upper limit of the content of the hydroxytyrosol is not particularly limited, and is, for example, 20% or less.

As a commercially available product of the olive extract of the present embodiment, "Olivex (registered trademark) HT6" manufactured by SunBright Co., Ltd. or "OLEASELECT (registered trademark)" manufactured by INDENA Co., Ltd., or the like can be used.

These products are preferably used in the present embodiment because of their high availability and the high taste improving effect.

(from grape seed extract)

The grape seed extract of the present embodiment can be obtained by an extraction operation from a seed of a grape of a known variety, and as the grape variety, for example, an extract of a grape seed from the following varieties can be used: Sauvignon Blanc species, Chardonnay species, Riesling species, Muller Thurgau species, Kentucky species, Cabernet species, Merlot species, Malbec species, Greek Syrah, and Bailey A Muscat Bailey A species.

Further, the grape seed extract according to the present embodiment may be, for example, an extract extracted from grape seeds by using water or ethanol or a mixed solvent thereof.

By using the solvent as the extraction solvent, it is possible to efficiently dissolve the active ingredient which is improved from the high-intensity sweetener, and the effect of the embodiment can be sufficiently improved.

Further, the specific extraction conditions can be appropriately set from the conditions generally employed in the art, and for example, extraction can be carried out by adding the above solvent to the ground product of the grape seed, and performing the dipping method or the superheated reflux method.

The temperature conditions in the case of using the dipping method may be appropriately selected from temperature conditions above the freezing point of the solvent and below the boiling point.

Further, at the time of the extraction, it is preferred to remove the insoluble matter by centrifugation, filtration, pressing, and purification.

As the grape seed extract of the present embodiment, for example, 50% or more of the total polyphenol amount can be used, and more preferably, it is 75% or more.

Further, it is preferred to use an extract containing proanthocyanidins. For example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins is preferably used.

In the extract of grape seed according to the present embodiment, it is considered that the components contained in the extract synergistically affect the effect, and the effect of the present embodiment is more prominently exhibited. Control is the above content.

Further, the upper limit of the total amount of polyphenols is not particularly limited, and is, for example, 99% or less. Further, the upper limit of the content of the proanthocyanidin is not particularly limited, and is, for example, 60% or less.

As a commercial product derived from grape seed extract of the present embodiment, it can be used. "exGrape (registered trademark) Seed OPC30" manufactured by SunBright Co., Ltd., etc.

Such a product is preferably used in the present embodiment because of its high availability and high taste improving effect.

(from the extract of mulberry)

The extract from the mulberry mulberry in the present embodiment can be, for example, an extract extracted from the mulberry fruit by using water or ethanol or a mixed solvent of the above.

By using the above solvent as the extraction solvent, it is possible to efficiently dissolve the active ingredient which can improve the sweetness after the high-intensity sweetener, and the effect of the embodiment can be sufficiently improved.

Further, the specific extraction conditions can be appropriately set from the conditions generally employed in the art, and for example, extraction may be carried out by adding the above solvent to the pulverized material of the mulberry fruit, and performing the dipping method or the superheated reflux method.

The temperature conditions in the case of using the dipping method may be appropriately selected from temperature conditions above the freezing point of the solvent and below the boiling point.

Further, at the time of the extraction, it is preferred to remove the insoluble matter by centrifugation, filtration, pressing, and purification.

The extract from the mulberry mulberry in the present embodiment can be, for example, 10% or more in anthocyanin content, and more preferably 20% or more.

In the extract of the present embodiment, it is considered that the components contained in the extract of the mulberry are synergistically affected by the effect, and the effect of the present embodiment is more prominently exhibited. Control is the above content.

Further, the upper limit of the anthocyanin content is not particularly limited and is, for example, 70% or less.

It can be used as a commercial product of the extract of Mulberry from the present embodiment. "Sam Sang Dry Extract ET Mirtoselect (registered trademark)" manufactured by Indena Japan Co., Ltd., etc.

Such a product is preferably used in the present embodiment because of its high availability and high taste improving effect.

(from the extract of red wine)

The extract from the red wine pot of the present embodiment can be extracted from the wine.

Red wine is usually obtained by a method in which a grape juice obtained by fermenting a grape juice is subjected to solid-liquid separation, and stored in a bucket or a bottle as needed, but in the present embodiment, It is preferred to use an extract obtained by extracting from the mash after the fermentation.

As the extract of the red wine meal of the present embodiment, for example, 60% or more of the total polyphenol content can be used, and more preferably 70% or more.

Further, it is preferred to use an extract containing proanthocyanidins. For example, an extract containing 5% or more of proanthocyanidins, preferably an extract containing 10% or more of proanthocyanidins is preferably used.

In the extract of the red wine from the extract of the present embodiment, it is considered that the components contained in the extract synergistically affect the effect, and the effect of the present embodiment is more prominently exhibited. Control is the above content.

Further, the upper limit of the total polyphenol content is not particularly limited, and is, for example, 99% or less. Further, the upper limit of the content of the proanthocyanidin is not particularly limited, and is, for example, 60% or less.

As a commercially available product of the red wine extract of the present embodiment, "exGrape (registered trademark) Total PPR" manufactured by SunBright Co., Ltd., or the like can be used.

Such a product is preferably used in the present embodiment because of its high availability and high taste improving effect.

(from the extract of the raspberry)

The extract from the raspberry used in the present embodiment is an extract of sweet tea.

The raspberry which is the basis of the extract of the raspberry can be appropriately selected from the hooks of the known Rubus plant, for example, can be arbitrarily selected from the following plants, namely: sweet leaf raspberry (scientific name) :Rubus suavissimus S.Lee), Blackberry (scientific name: Rubus spp.), Winterberry (scientific name: Rubus buergeri), Yushan Raspberry (scientific name: Rubus pentalobus), 酴醾 (scientific name: Rubus resifolius), and Shimabara (scientific name) :Rubus lambertianus SERINGE) and so on.

Among these, the extract from the sweet leaf raspberry is preferably used in the taste improving method of the present embodiment because the bitterness is relatively small.

Further, as the extract from the raspberry according to the present embodiment, for example, an extract derived from the leaves of sweet tea can be used.

Further, the extract from the raspberry according to the present embodiment may be, for example, an extract extracted from a hook by water or ethanol or a mixed solvent of the above.

By using the above solvent as the extraction solvent, it is possible to efficiently dissolve the active ingredient which can improve the sweetness after the high-intensity sweetener, and the effect of the embodiment can be sufficiently improved.

Further, the specific extraction conditions can be appropriately set from the conditions generally employed in the art, and for example, extraction can be carried out by adding the above solvent to the pulverized material of the raspberry, and performing the dipping method or the superheat reflow method.

The temperature conditions in the case of using the dipping method may be appropriately selected from temperature conditions above the freezing point of the solvent and below the boiling point.

Moreover, in the extraction, it is preferred to carry out centrifugation, filtration, pressing, and refining. In addition to insoluble matter.

As the extract from the raspberry according to the present embodiment, for example, a total polyphenol content of 5% or more can be used, and more preferably 10% or more.

In the extract of the raspberry according to the present embodiment, it is considered that the components contained in the extract synergistically affect the effect, and the effect of the present embodiment is more prominently exhibited. Control is the above content.

Further, the upper limit of the total polyphenol content is not particularly limited, and is, for example, 90% or less.

As a commercially available product of the raspberry extract of the present embodiment, "Hawthorn Dry Extract F" manufactured by Maruzen Pharmaceutical Co., Ltd. or "Sweet Tea Extract" manufactured by Matsuura Pharmaceutical Co., Ltd., or the like can be used.

These products are preferably used in the present embodiment because of their high availability and the high taste improving effect.

(from the extract of Phyllanthus emblica)

The extract derived from Phyllanthus emblica refers to an extract obtained from "Yongganzi" which is a plant having the scientific name of Emblica Officinalis or Phyllanthus emblica.

The extract from Phyllanthus emblica used in the present embodiment is not particularly limited as long as it is used for extraction, and it is preferred to use a fruit. The form of the Phyllanthus emblica fruit is not particularly limited, and may be any of an immature fruit, a fully mature fruit, and a dried fruit. In the case of using the fruit, after the seed is removed in advance, water is added as needed, and then extraction is performed. Further, in order to improve the extraction efficiency, it is preferably used as an extraction raw material by being crushed and homogenized by a stirrer or the like.

Furthermore, the specific extraction conditions can be adapted from the conditions generally employed in the art. When it is set, for example, it is only necessary to add a solvent such as water or ethanol to the pulverized material of the amla fruit, and perform extraction by a dipping method or a superheating reflux method.

The temperature conditions in the case of using the dipping method may be appropriately selected from temperature conditions above the freezing point of the solvent and below the boiling point.

Further, at the time of the extraction, it is preferred to remove the insoluble matter by centrifugation, filtration, pressing, and purification.

The extract from Phyllanthus emblica L. according to the present embodiment may be, for example, 20% or more based on the total content of gallic acid salt, and more preferably 30% or more.

Further, it is preferred to use an extract containing β-glucoselin. For example, it is preferred to use an extract containing 3% or more of β-glucopyroside, preferably containing An extract of 5% or more of β-glucose galloin.

In the extract of Phyllanthus emblica L. according to the present embodiment, it is considered that the components contained in the extract have a synergistic effect on the effect, and the effect of the present embodiment is more prominently exhibited. Control is the above content.

Further, the upper limit of the total content of gallate is not particularly limited, and is, for example, 90% or less. Further, the upper limit of the content of β-glucose galloside is not particularly limited, and is, for example, 40% or less.

As a commercially available product of the extract of Phyllanthus emblica L. of the present embodiment, "Saberry" can be used by Sabinsa Japan Corporation.

Such a product is preferably used in the present embodiment because of its high availability and high taste improving effect.

In the present embodiment, the above-mentioned plant extract is added as a whole with respect to foods and drinks. The lower limit of the amount of the extract or the extract of the cockroach is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, further preferably 1 ppm or more, particularly preferably 3 ppm or more, and particularly preferably 5 ppm or more.

By setting the addition amount of the plant extract or the cockroach extract in this manner, the taste of the high-intensity sweetener can be sufficiently improved.

In addition, the upper limit of the amount of the plant extract or the quinone extract added to the whole food or drink is preferably 100 ppm or less, more preferably 80 ppm or less, further preferably 60 ppm or less, and particularly preferably 50 ppm or less. Particularly preferred is 40 ppm or less.

By setting the addition amount of the plant extract or the cockroach extract in this manner, it is easy to avoid imparting bitterness from the extract to the food or drink, and it is possible to suppress the flavor loss inherent in the food and drink.

Although the embodiments of the present invention have been described above, these are examples of the present invention, and various configurations other than the above may be employed.

Specifically, the foods and beverages of the present embodiment may contain various additives that are acceptable for various foods and drinks, such as monosaccharides (fructose, glucose, brain), in addition to the above-described components, as long as they do not impair the effects of the present invention. Sugar, etc.), disaccharides (sucrose, maltose, lactose, etc.), isomerized sugars, oligosaccharides, sugar alcohols (erythritol, maltitol, xylitol, etc.), sour agents (citric acid, malic acid, etc.) , milk (milk, skim milk, condensed milk, fresh emulsifiable concentrate, soymilk, etc.), emulsifier, antioxidant, pectin, carrageenan, gellan gum, guar gum, sanxian gum, agar, alfalfa Adhesives such as cellulose, pigments, perfumes, preservatives, preservatives, and anti-mold agents.

[Examples]

Hereinafter, the present invention will be specifically described by way of Examples, but the present invention is not limited by the Examples.

[Test Example A: Study using sucralose]

(Examples A1 to A12, Comparative Examples A1 to A3)

As the sample liquid, a beverage containing 3.0% of ethanol, 0.2% of citric acid, and 200 ppm of sucralose was prepared.

In the beverages, in each of Examples A1 to A12 and Comparative Examples A1 and A2, various extracts were added in an amount shown in Table 1 to prepare a test beverage.

In addition, as various extracts, the following are used.

▪ Olive: "Olivex (registered trademark) HT6" manufactured by SunBright Co., Ltd.

▪ Grape Seed: "exGrape (registered trademark) Seed OPC30" manufactured by SunBright Co., Ltd.

▪Sang Sang: "Sang Sang Dry Extract ET Mirtoselect (registered trademark)" manufactured by Indena Japan Co., Ltd.

▪ Wine 醪: "exGrape (registered trademark) Total PPR" manufactured by SunBright Co., Ltd.

▪ Raspberry: "Hawk Dry Extract F" manufactured by Maruzen Pharmaceutical Co., Ltd.

▪ Yuganzi: "Saberry" from Sabinsa Japan Corporation

▪ Black Tea: "Black Tea Extract Powder MN-H10" manufactured by Mitsui Agriculture & Forestry Co., Ltd.

The sensory beverage to which the various extracts were added and the beverage to which the extract was not added (Comparative Example A1) were subjected to sensory evaluation in two times by six skilled functional inspectors. The evaluation items were evaluated by the items of "Comprehensive Evaluation", "Post Sweetness", and "Bitterness", and were evaluated using the following criteria.

1: poor

2: Slightly worse

3: General

4: slightly better

5: Good

The average of the evaluation scores of the functional inspectors is disclosed in Table 1.

As shown in Table 1, in Examples A1 to A12 to which a specific plant extract or sputum extract was added, in all items of "comprehensive evaluation", "post-sweetness", and "bitter taste", Good scores were obtained for Comparative Examples A1 to A3.

In Comparative Example A2 and Comparative Example A3, which used the extract of black tea, in Comparative Example A2 in which the amount of addition was 20 ppm, the effect of improving the taste of sucralose was not exhibited, and it was added. In Comparative Example A3 in which the amount was 150 ppm, although the result of the improvement of the sweetness after a certain period of time was obtained, it was the result of the flavor or bitterness of the extract derived from the black tea.

Further, for each of the examples and the comparative examples, the functional inspectors were asked for comments. The result is as follows.

In the case of the comparative example A1, the "post-sweet taste is particularly strong" and "the bitterness of the sucralose is felt" is given 2 votes each, and a comment of "unpleasantly remaining sweetness" is given.

In the case of the example A1, one comment was given for each of the comments of "after taste convergence", "good after-smoothness", and "feeling fast".

In each of the examples A2 to A6, one comment was given for each of the comments of "after taste convergence" and "good after-smelling taste".

In the case of the example A7, one comment was given for each of the comments of "taste convergence" and "sweet taste".

In the case of the example A8, a comment of "the taste of the aftertaste" was given, and a comment of "having a good taste" was given.

In the case of the example A9, a comment of "satisfying the taste of the sweetness and the taste of the aftertaste" was given, and a comment of "having a refreshing taste" was given.

In the example A10, a comment of "feeling happy" is given.

In the example A11, a comment 1 of "taste convergence" is given.

In the case of the example A12, one comment was given for each of the comments "good balance between sweetness and astringency", "taste convergence" and "feeling fast".

In the comparative example A2, a comment of "the scent produced by the extract from the black tea" was given, and 2 votes of "werely feel the sweetness and the smell afterwards" were given. We have one vote for each of the comments of "the taste of the aftertaste" and the "slightly felt the taste of ethanol".

In Comparative Example A3, the "4" votes of "the scent produced by the extract from the black tea" were given, giving "a feeling of fullness", "feeling a pungent smell", "feeling It is one vote each of each of comments of bitterness.

[Test Example B: Study using aspartame]

(Examples B1 to B6, Comparative Example B1)

As the sample liquid, a beverage containing 3.0% of ethanol, 0.2% of citric acid, and 500 ppm of aspartame was prepared.

With respect to the beverage, in each of Examples B1 to B6, various extracts were added in an amount shown in Table 2 to prepare a test beverage. Further, the same kinds of extracts were used in the same manner as in Test Example A.

The sensory beverage to which the various extracts were added and the beverage to which the extract was not added (Comparative Example B1) were subjected to sensory evaluation by six skilled functional inspectors. The evaluation items were evaluated by the items of "Comprehensive Evaluation", "Post Sweetness", and "Bitterness", and were evaluated using the following criteria.

1: poor

2: Slightly worse

3: General

4: slightly better

5: Good

The average of the evaluation scores of the functional inspectors is disclosed in Table 2.

As shown in Table 2, in Examples B1 to B6 to which a specific plant extract or sputum extract was added, in all items of "comprehensive evaluation", "post-sweetness", and "bitter taste", A good score was obtained in Comparative Example B1.

Further, for each of the examples and the comparative examples, the functional inspectors were asked for comments. The result is as follows.

In Comparative Example B1, a comment of "more sweetness and bitterness after leaving" was given.

In the example B1, a comment of "sweetness disappearance" was given, and one vote of "aftertaste convergence" and "reconciliation with ethanol" was given.

In the example B2, one comment was given for each of the comments "There is no residual sweetness compared with Comparative Example B1" and "Reconciled with ethanol".

In the case of the example B3, a comment of "review of the aftertaste" was given, and one vote of "sweetness does not remain" and "reconciliation with ethanol" was given.

In the example B4, one comment was given for each of the comments "Easy aftertaste", "Aroma is rich", "Good after sweetness", and "With fermentation feeling".

In the example B5, a "1 post-sweet taste" comment was given.

In the example B6, each comment of "post-sweet taste and post-bitter taste no negative feeling" and "post-taste quickly disappeared" was given.

[Industrial availability]

The taste improving method of the present invention can improve the taste of the high-intensity sweetener, and can improve the flavor as a whole beverage or food. This method is useful for the development of various products containing high intensity sweeteners.

Moreover, the food and beverage of the present invention is a high-intensity sweetener, and the taste is improved. Those who use or consume the food and drink will bring a good taste.

The application is based on Japanese Patent Application No. 2016-002255, filed on Jan.

Claims (21)

A food or drink comprising a high-intensity sweetener, and a plant extract or an extract of medlar, and the above plant extract or cockroach extract is selected from the group consisting of an extract from olives, an extract from grape seed, and a mulberry extract The extract, the extract from the red wine, the extract from the raspberry, and one or more components from the extract of Phyllanthus emblica. The food or drink of claim 1, wherein the high-intensity sweetener is one or two selected from the group consisting of sucralose, aspartame, and acesulfame potassium. More than one ingredient. The food or drink according to claim 1 or 2, wherein the plant extract or the quinone extract is 0.05 ppm or more and 100 ppm or less with respect to the whole of the food or drink. The food or drink according to claim 1 or 2, wherein the food or drink is an alcoholic beverage. The food or beverage according to claim 1 or 2, wherein the plant extract or the extract of the cockroach is derived from an extract of olive. The food or drink according to claim 1 or 2, wherein the plant extract or the extract of the cockroach is derived from an extract of grape seed. The food or drink according to claim 1 or 2, wherein the plant extract or the cockroach extract is derived from an extract of mulberry. The food or beverage according to claim 1 or 2, wherein the plant extract or the extract of the cockroach is derived from an extract of red wine. The food or drink according to claim 1 or 2, wherein the plant extract or the extract of the cockroach is derived from an extract of a raspberry. Such as the food and beverage of claim 1 or 2, wherein the above plant extract or extract The extract is from the extract of Phyllanthus emblica. For example, the food and beverage product of claim 3, wherein the food and beverage is an alcoholic beverage. A method for producing a food or drink comprising the steps of adding a plant extract or a mash extract to a food or drink containing a high-intensity sweetener, and the plant extract or cockroach extract is selected from the group consisting of olive extracts, An extract of grape seed, an extract from mulberry, an extract from red wine, an extract from raspberry, and one or more components from an extract of Phyllanthus emblica. The method for producing a food or beverage according to claim 12, wherein the high-intensity sweetener is one or two selected from the group consisting of sucralose, aspartame, and acesulfame potassium sulfonate. The above ingredients. The method for producing a food or drink according to the invention of claim 12, wherein, in the step of adding the plant extract or the mash extract, the plant is added in an amount of 0.05 ppm or more and 100 ppm or less based on the whole of the food or drink. Extract or sputum extract. The method for producing a food or beverage according to claim 12 or 13, wherein the food or drink is an alcoholic beverage. The method for producing a food or beverage according to claim 14, wherein the food or drink is an alcoholic beverage. A method for improving the taste, which is a method for improving the taste of a food or drink containing a high-intensity sweetener, and adding a plant extract or a cockroach extract to the food or drink containing the high-intensity sweetener, The above plant extract or cockroach extract is selected from the group consisting of extracts from olives, extracts from grape seeds, extracts from mulberry, extracts from red wine, extracts from raspberries, and extracts from eucalyptus One or more components of the extract. The taste improving method according to the seventeenth aspect of the invention, wherein the high-intensity sweetener is one or more selected from the group consisting of sucralose, aspartame, and acesulfame potassium sulfonate. The ingredients. The method for improving the taste of the invention according to claim 17 or 18, wherein the method further comprises adding the plant extract or the cockroach extract of 0.05 ppm or more and 100 ppm or less to the whole of the food or beverage. The method for improving taste according to claim 17 or 18, wherein the food or drink is an alcoholic beverage. The method for improving taste according to claim 19, wherein the food or drink is an alcoholic beverage.