TWI691278B - Composition for improving quality of taste comprising allulose - Google Patents
Composition for improving quality of taste comprising allulose Download PDFInfo
- Publication number
- TWI691278B TWI691278B TW107139915A TW107139915A TWI691278B TW I691278 B TWI691278 B TW I691278B TW 107139915 A TW107139915 A TW 107139915A TW 107139915 A TW107139915 A TW 107139915A TW I691278 B TWI691278 B TW I691278B
- Authority
- TW
- Taiwan
- Prior art keywords
- composition
- weight
- parts
- naringin
- allulose
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 75
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 title claims abstract description 60
- 235000019640 taste Nutrition 0.000 title claims abstract description 19
- 239000000284 extract Substances 0.000 claims description 100
- 235000003599 food sweetener Nutrition 0.000 claims description 75
- 239000003765 sweetening agent Substances 0.000 claims description 75
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 63
- 238000002156 mixing Methods 0.000 claims description 61
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims description 58
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 claims description 58
- 229930019673 naringin Natural products 0.000 claims description 58
- 229940052490 naringin Drugs 0.000 claims description 58
- 235000000346 sugar Nutrition 0.000 claims description 54
- HIMXGTXNXJYFGB-UHFFFAOYSA-N alloxan Chemical compound O=C1NC(=O)C(=O)C(=O)N1 HIMXGTXNXJYFGB-UHFFFAOYSA-N 0.000 claims description 52
- 102000004190 Enzymes Human genes 0.000 claims description 41
- 108090000790 Enzymes Proteins 0.000 claims description 41
- 235000019658 bitter taste Nutrition 0.000 claims description 32
- 238000006555 catalytic reaction Methods 0.000 claims description 30
- 235000019654 spicy taste Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 13
- 241000544066 Stevia Species 0.000 claims description 11
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 abstract description 6
- 244000228451 Stevia rebaudiana Species 0.000 description 52
- 241000207199 Citrus Species 0.000 description 23
- 235000020971 citrus fruits Nutrition 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 16
- 230000021317 sensory perception Effects 0.000 description 10
- 235000013305 food Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 238000000605 extraction Methods 0.000 description 6
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 239000012264 purified product Substances 0.000 description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000001510 limonene Nutrition 0.000 description 3
- 229940087305 limonene Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000002137 ultrasound extraction Methods 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 240000007324 Campanula punctata Species 0.000 description 1
- 235000016074 Campanula punctata Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- BJHIKXHVCXFQLS-PUFIMZNGSA-N D-psicose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-PUFIMZNGSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- RRHGJUQNOFWUDK-UHFFFAOYSA-N Isoprene Chemical group CC(=C)C=C RRHGJUQNOFWUDK-UHFFFAOYSA-N 0.000 description 1
- BJHIKXHVCXFQLS-ZXEDONINSA-N L-psicose Chemical compound OC[C@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-ZXEDONINSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229920006184 cellulose methylcellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 1
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 1
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 1
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000013048 microbiological method Methods 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
Description
本揭示係有關於一種用於製備甜味劑之組成物,其包含柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣。特定言之,本揭示係有關於一種用於製備甜味劑之組成物的製備方法;一種用於製備甜味劑之方法;一種包含用於製備甜味劑之組成物的甜味劑;一種用於改善辛辣味或苦味之組成物;及一種用於改善辛辣味或苦味之方法。 The present disclosure relates to a composition for preparing sweeteners, which includes naringin, stevia extract modified by enzymes, and sugar including allulose. In particular, the present disclosure relates to a method for preparing a composition for preparing a sweetener; a method for preparing a sweetener; a sweetener comprising a composition for preparing a sweetener; one A composition for improving spicy or bitter taste; and a method for improving spicy or bitter taste.
甜味劑為食品,及添加用來給食物賦與甜味的食品添加劑,及定義於由食品藥物管理局FDA發行的「食品添加劑詞彙」中。甜味劑能被廣義地分類為以碳水化合物為主的甜味劑及非以碳水化合物為主的甜味劑,及長時間以來,已代表性地使用糖(蔗糖)。晚近,於上述以碳水化合物為主的甜味劑中,糖及果糖被過度消費,已造成社會問題,諸如各種成人疾病包括肥胖的發生率增加(韓國專利公告案第10-1658403號)。因此,需要發展下一代甜味劑以替代以碳水化合物為主的甜味劑,諸如糖。 Sweeteners are foods, and food additives added to impart sweetness to foods are defined in the "Food Additive Vocabulary" issued by the Food and Drug Administration FDA. Sweeteners can be broadly classified into carbohydrate-based sweeteners and non-carbohydrate-based sweeteners, and sugar (sucrose) has been typically used for a long time. Recently, in the above-mentioned carbohydrate-based sweeteners, excessive consumption of sugar and fructose has caused social problems such as an increased incidence of various adult diseases including obesity (Korean Patent Publication No. 10-1658403). Therefore, there is a need to develop next-generation sweeteners to replace carbohydrate-based sweeteners such as sugar.
阿洛酮糖乃一種天然糖,微量存在於糖蜜及葡萄糖的反應期 間,而其甜度一般已知為糖甜度之約70%。不似糖及果糖,阿洛酮糖為傳統上廣泛使用的雙醣,有其優點在於阿洛酮糖能用作為零卡甜味劑,原因在於其於體內不被代謝之故。此外,阿洛酮糖抑制體內體脂的生成,極少有發展出成人疾病包括肥胖的風險(韓國專利申請公開案第10-2017-0030524號)。 Allulose is a natural sugar that exists in trace amounts during the reaction of molasses and glucose, and its sweetness is generally known as about 70% of the sweetness of sugar. Unlike sugar and fructose, allulose is a traditionally widely used disaccharide. It has the advantage that it can be used as a zero-calorie sweetener because it is not metabolized in the body. In addition, allulose inhibits the production of body fat in the body, and there is very little risk of developing adult diseases including obesity (Korean Patent Application Publication No. 10-2017-0030524).
因此,因其各方面之優異與傑出,阿洛酮糖引人矚目作為下一代甜味劑。然而,阿洛酮糖有問題,出在於就感官知覺而言,其難以使用作為甜味劑,原因在於不似習知醣類,當阿洛酮糖實際上用作為甜味劑時,產生了辛辣味及苦味。 Therefore, due to its excellent and outstanding aspects, allulose is attracting attention as a next-generation sweetener. However, alloxan sugar is problematic because it is difficult to use as a sweetener in terms of sensory perception, because unlike conventional sugars, when alloxan sugar is actually used as a sweetener, it produces Spicy and bitter.
本案發明人徹底進行研究以意圖解決前述問題,及結果,藉由確認當阿洛酮糖、柚皮苷、及經酶催化改質的甜菊萃被組合添加時,因添加阿洛酮糖作為甜味劑所致而可能發生的感官知覺問題能被有效地解決,本案發明人已完成了本揭示。 The inventor of the present case conducted a thorough study with the intention to solve the aforementioned problems, and as a result, by confirming that when alloxan, naringin, and enzyme-catalyzed stevia extract were added in combination, the addition of allulose as a sweet The sensory perception problems that may occur due to odorants can be effectively solved, and the inventor of the present case has completed the present disclosure.
本揭示之一目的係提供一種用於製備甜味劑之組成物,其包含柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣。 An object of the present disclosure is to provide a composition for preparing a sweetener, which comprises naringin, stevia extract modified by enzymes, and sugar including allulose.
本揭示之另一目的係提供一種用於製備甜味劑之組成物的製備方法,其包含混合柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣之步驟。 Another object of the present disclosure is to provide a method for preparing a composition for preparing a sweetener, which comprises the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.
本揭示之又另一目的係提供一種用於製備甜味劑之方法,其包含混合柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣之步驟。 Yet another object of the present disclosure is to provide a method for preparing a sweetener, which includes the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.
本揭示之又另一目的係提供一種包含該用於製備甜味劑之組成物的甜味劑。 Yet another object of the present disclosure is to provide a sweetener containing the composition for preparing a sweetener.
本揭示之又另一目的係提供一種用於改善辛辣味或苦味之組成物,其包含柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣。 Yet another object of the present disclosure is to provide a composition for improving spicy or bitter taste, which comprises naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.
本揭示之又另一目的係提供一種用於改善辛辣味或苦味之方法,其包含混合柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣之步驟。 Yet another object of the present disclosure is to provide a method for improving the spicy or bitter taste, which comprises the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.
藉由組合使用阿洛酮糖、柚皮苷、及經酶催化改質的甜菊萃,本揭示提供一種用於改善口感品質的新穎組成物,其藉由減少阿洛酮糖的辛辣味及/或苦味,能够改善口感品質及補償甜度。 By using a combination of alloxan, naringin, and stevia extract modified by enzyme catalysis, the present disclosure provides a novel composition for improving the taste quality by reducing the spicy taste of alloxan and/ Or bitterness, can improve the taste quality and compensate for sweetness.
後文中,將以細節描述本揭示。同時,本文中揭示的解說及具體實施例中之各者可應用至其它解說及具體實施例。換言之,本文中揭示的各項因素之全部組合皆係屬於本揭示之範疇。又復,本揭示之範圍不 應受後文提供之特定揭示所限。 In the following, this disclosure will be described in detail. Meanwhile, each of the explanations and specific embodiments disclosed herein can be applied to other explanations and specific embodiments. In other words, all combinations of factors disclosed in this article belong to the scope of this disclosure. Again, the scope of this disclosure should not be limited by the specific disclosure provided below.
阿洛酮糖引人矚目作為糖的替代甜味劑,其具有0千卡/公克(kcal/g)至0.2千卡/公克的低卡含量,因而具有優點在於其提供習知醣類(諸如糖等)的0%至5%之低卡含量。然而,不似為人高度喜好的習知醣類(蔗糖、果糖),阿洛酮糖有產生辛辣味及苦味的問題。就此方面而言,於本揭示中,確證藉由組合使用柚皮苷、經酶催化改質的甜菊萃、及阿洛酮糖作為醣,能改善阿洛酮糖的口感品質,換言之,能減少辛辣味及苦味,及補償甜味,此等係由本案發明人首度發現。 Alloxan sugar has attracted attention as an alternative sweetener for sugar, which has a low calorie content of 0 kcal/g to 0.2 kcal/g, and thus has an advantage in that it provides conventional sugars (such as Low calorie content of 0% to 5% of sugar, etc.). However, unlike conventional sugars (sucrose, fructose) that are highly preferred by people, allulose has a problem of producing a spicy and bitter taste. In this regard, in this disclosure, it is confirmed that by combining naringin, stevia extract modified by enzyme catalysis, and alloxan sugar as sugar, the taste quality of alloxan sugar can be improved, in other words, can be reduced The spicy and bitter taste, as well as the compensation for sweetness, were first discovered by the inventor of this case.
本揭示之一態樣提供一種用於製備甜味劑之組成物,其包含醣、柚皮苷、及經酶催化改質的甜菊萃。 One aspect of the present disclosure provides a composition for preparing a sweetener, which includes sugar, naringin, and stevia extract modified by enzyme catalysis.
於本揭示中,用於製備甜味劑之組成物可呈液體或粉末形式。 In the present disclosure, the composition used to prepare the sweetener may be in liquid or powder form.
於本揭示中,「阿洛酮糖」乃具有C6H12O6之化學式及180.16分子量的一類型醣,已知小量存在於無花果、葡萄等。阿洛酮糖包括D-阿洛酮糖及L-阿洛酮糖兩者。市售阿洛酮糖可被購買使用,或可使用透過化學方法或微生物學方法製備的阿洛酮糖。 In the present disclosure, "aloxulose" is a type of sugar having a chemical formula of C 6 H 12 O 6 and a molecular weight of 180.16, and is known to exist in small amounts in figs, grapes, and the like. Allulose includes both D-psicose and L-psicose. Commercially available allulose can be purchased and used, or allulose prepared by chemical methods or microbiological methods can be used.
阿洛酮糖可以適量涵括於用於製備甜味劑之組成物,及特定言之,以用於製備甜味劑之組成物的100重量份總重為基準計,其含量可以是70至99.99重量份,75至99.99重量份,80至99.99重量份,85至99.99重量份,90至99.99重量份,95至99.99重量份,98至99.99重量份,99至99.99重量份,95至99.98重量份,或99.98重量份,但阿洛酮糖之含量並非受此所限。 Alloxanose can be appropriately included in the composition used to prepare the sweetener, and in particular, based on the total weight of 100 parts by weight of the composition used to prepare the sweetener, the content can be 70 to 99.99 parts by weight, 75 to 99.99 parts by weight, 80 to 99.99 parts by weight, 85 to 99.99 parts by weight, 90 to 99.99 parts by weight, 95 to 99.99 parts by weight, 98 to 99.99 parts by weight, 99 to 99.99 parts by weight, 95 to 99.98 parts by weight Parts, or 99.98 parts by weight, but the content of allulose is not limited by this.
此外,阿洛酮糖可呈液體形式,或呈粉末及晶體形式。當阿洛酮糖係呈液體形式時,以阿洛酮糖的100重量份總重為基準計,其可具有65至80重量份、65至78重量份、68至78重量份、68至75重量份、68至73重量份、或70至72重量份之固體含量,及藉與其它原料混合,阿洛酮糖可呈稀釋形式或濃縮形式使用。此外,以100重量份固體含量為基準計,純阿洛酮糖的雜質可於85至99.5重量份、85至98重量份、90至98重量份、93至98重量份、或95至98重量份之範圍。當阿洛酮糖係呈粉末及晶體形式時,以阿洛酮糖的100重量份總重為基準計,純阿洛酮糖的純度可於90重量份或以上、95重量份或以上、或98重量份或以上之範圍,及藉由與其它原料混合,阿洛酮糖可呈稀釋形式使用。 In addition, allulose can be in liquid form, or in powder and crystal form. When the alloxan sugar system is in liquid form, it may have 65 to 80 parts by weight, 65 to 78 parts by weight, 68 to 78 parts by weight, 68 to 75 based on the total weight of 100 parts by weight of alloxan sugar The solid content of parts by weight, 68 to 73 parts by weight, or 70 to 72 parts by weight, and by mixing with other raw materials, allulose can be used in diluted or concentrated form. In addition, based on 100 parts by weight of solid content, the impurities of pure allulose can be 85 to 99.5 parts by weight, 85 to 98 parts by weight, 90 to 98 parts by weight, 93 to 98 parts by weight, or 95 to 98 parts by weight Scope of serving. When the alloxan sugar is in the form of powder and crystals, the purity of pure allulose can be 90 parts by weight or more, 95 parts by weight or more based on the total weight of 100 parts by weight of allulose 98 parts by weight or more, and by mixing with other raw materials, allulose can be used in a diluted form.
於本揭示之用於製備甜味劑之組成物中,阿洛酮糖以外之醣可以混合糖之形式涵括。特定言之,阿洛酮糖可以是呈與選自於由下列所組成之組群中之一種或多種醣的混合糖形式:單醣類、雙醣類、寡醣類、及阿洛酮糖以外的糖醇類,但阿洛酮糖非受此所限。最後,可進一步包括額外成分,只要其可以適量涵括於本揭示之用於製備甜味劑之組成物即可。本揭示之用於製備甜味劑之組成物可包括額外糖及/或果糖,或可不包括。 In the composition for preparing sweeteners of the present disclosure, sugars other than allulose can be included in the form of mixed sugars. Specifically, the alloxan sugar may be in the form of a mixed sugar with one or more sugars selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and allulose Other sugar alcohols, but allulose is not limited by this. Finally, additional ingredients may be further included as long as it can be included in the composition for preparing a sweetener in an appropriate amount in the present disclosure. The composition of the present disclosure for preparing sweeteners may include additional sugar and/or fructose, or may not.
此外,涵括阿洛酮糖的醣可只包括阿洛酮糖作為醣。 In addition, the sugar including allulose may include only allulose as the sugar.
本揭示之用於製備甜味劑之組成物可以是其口感品質經改善者。於本揭示中,口感品質係指於感覺(諸如口味感覺)中決定的品質,換言之,其係指口味的差異,而可包括甜味、酸味、鹹味、苦味等。 The composition for preparing a sweetener of the present disclosure may be one whose taste quality is improved. In the present disclosure, the taste quality refers to the quality determined in the sense (such as taste perception), in other words, it refers to the difference in taste, and may include sweetness, sourness, saltiness, bitterness, and the like.
於本揭示中,口感品質可以是辛辣味及/或苦味,及更特別地,可以是因阿洛酮糖所致而產生的辛辣味及/或苦味。當阿洛酮糖被添加至食物作為甜味劑時,具有因添加阿洛酮糖所致而產生的辛辣味或苦味問題。然而,於本揭示之用於製備甜味劑之組成物中,於其中柚皮苷及經酶催化改質的甜菊萃係與阿洛酮糖混合在一起,使得辛辣味及苦味減少,及因而該組成物可被使用作為具有低卡含量的優異甜味劑。 In the present disclosure, the mouthfeel quality may be spicy and/or bitter, and more particularly, may be spicy and/or bitter due to allulose. When alloxan sugar is added to food as a sweetener, it has a spicy or bitter taste problem caused by the addition of alloxan sugar. However, in the composition of the present disclosure for preparing sweeteners, in which naringin and stevia extract modified by enzyme catalysis are mixed with allulose, the spiciness and bitterness are reduced, and thus The composition can be used as an excellent sweetener with a low calorie content.
比較不涵括柚皮苷及經酶催化改質的甜菊萃之用於製備甜味劑之組成物,本揭示之用於製備甜味劑之組成物可具有改良之甜味品質。 The composition for preparing sweeteners, which does not include naringin and stevia extract modified by enzyme catalysis, can have an improved sweetness quality.
於本揭示中,甜味品質係指甜度。於本揭示之用於製備甜味劑之組成物中,阿洛酮糖、柚皮苷、及經酶催化改質的甜菊萃係組合涵括,及因此,比較不涵括柚皮苷及經酶催化改質的甜菊萃之用於製備甜味劑之組成物,其甜味品質喜好可予改善。 In this disclosure, sweetness quality refers to sweetness. In the composition of the present disclosure for preparing sweeteners, the combination of allulose, naringin, and stevia extract modified by enzyme catalysis are included, and therefore, naringin and The composition of the stevia extract modified by enzyme catalysis for the preparation of sweeteners can be improved in terms of sweet taste preference.
於本揭示中,柑橘屬萃取物可含有柚皮苷。柚皮苷乃具有C27H32O14化學式的一型類黃酮,且係呈黃酮與鼠李糖及葡萄糖組合的形式。柚皮苷乃一種成分,其均勻地出現在以柑橘屬為主的植物的樹皮、果汁、及種子中。此外,因柚皮苷的含量豐富,故柚皮苷可用作為以柑橘屬為主的萃取物的指標物質。又復,除了柚皮苷之外,多酚類(檸檬烯、抗壞血酸、及柚皮苷除外)可進一步涵括於柑橘屬萃取物中。 In the present disclosure, the citrus extract may contain naringin. Naringin is a type of flavonoid with the chemical formula of C 27 H 32 O 14 and is in the form of flavones combined with rhamnose and glucose. Naringin is an ingredient that appears evenly in the bark, juice, and seeds of citrus-based plants. In addition, due to the rich content of naringin, naringin can be used as an index substance for extracts mainly composed of citrus. Again, in addition to naringin, polyphenols (except limonene, ascorbic acid, and naringin) can be further included in citrus extracts.
檸檬烯乃具有C10H16化學式的材料,於其中重複兩個異戊間二烯單元,且屬一類型的萜烯。檸檬烯為主要出現在以柑橘屬為主的植物的樹皮中之香氣成分,因而可被用作為柑橘屬萃取物的香氣指標。 Limonene is a material with a C 10 H 16 chemical formula in which two isoprene units are repeated, and belongs to a type of terpene. Limonene is an aroma component mainly present in the bark of citrus-based plants, and thus can be used as an aroma indicator of citrus extracts.
抗壞血酸之含量可以是柚皮苷含量的5倍至20倍,8倍至15 倍,或10倍至12倍,但非受此所限。 The content of ascorbic acid may be 5 times to 20 times, 8 times to 15 times, or 10 times to 12 times the content of naringin, but not limited thereto.
柚皮苷除外的多酚之含量可以是柚皮苷含量的4倍至20倍,5倍至14倍,或6倍至12倍,但非受此所限。 The content of polyphenols other than naringin can be 4 to 20 times, 5 to 14 times, or 6 to 12 times, but not limited to naringin.
為了本揭示之目的,柚皮苷可以是柑橘屬萃取物中所含的柚皮苷,但非限制性。此外,組成物中之柚皮苷含量使得苦味不被表達,及特別,可以是0.02%(W/W)或以下,但非受此所限。 For the purposes of this disclosure, naringin may be naringin contained in citrus extracts, but is not limited. In addition, the content of naringin in the composition prevents bitterness from being expressed, and in particular, it may be 0.02% (W/W) or less, but is not limited thereto.
於本揭示中,「柑橘屬萃取物」可包括萃取物本身、使用萃取物加工的純化產物、及使用萃取物可生成的全配方萃取物(例如,藉由對應於柑橘屬之植物的萃取處理所得的萃取物、萃取物的稀釋或濃縮產物、藉由乾燥萃取物所得的乾萃取物、萃取物之部分純化產物或純化產物、其混合物等)。萃取物之萃取方法並無特殊限制,而可根據業界之常用方法萃取。萃取方法之非限制性實施例可包括熱水萃取法、超音波萃取法、過濾法、及回流萃取法;而此等方法可單獨進行或兩種或更多種組合進行。 In the present disclosure, "citrus extract" may include the extract itself, a purified product processed using the extract, and a fully-formulated extract that can be generated using the extract (for example, by extraction processing corresponding to a citrus plant The obtained extract, the diluted or concentrated product of the extract, the dry extract obtained by drying the extract, the partially purified product or purified product of the extract, a mixture thereof, etc.). The extraction method of the extract is not particularly limited, and can be extracted according to common methods in the industry. Non-limiting examples of the extraction method may include hot water extraction, ultrasonic extraction, filtration, and reflux extraction; these methods may be performed alone or in combination of two or more.
柑橘屬萃取物及柑橘屬萃取物中所含的柚皮苷可以呈液體形式或粉末形式。 The citrus extract and naringin contained in the citrus extract may be in liquid form or powder form.
柑橘屬萃取物之含量可以是,以阿洛酮糖之100重量份乾固體含量為基準計,0.0001至1重量份、0.0001至0.5重量份、0.0001至0.1重量份、0.001至1重量份、0.001至0.5重量份、0.001至0.1重量份、0.001至0.05重量份、0.001至0.01重量份、0.001至0.002重量份、0.0014至0.002重量份、0.002至0.1重量份、0.002至0.05重量份、0.002至0.01重量份、0.002至0.008重量份、或0.004至0.008重量份,但柑橘屬萃取物之含量並非受此所限。 The content of the citrus extract may be, based on the dry solid content of 100 parts by weight of allulose, 0.0001 to 1 part by weight, 0.0001 to 0.5 parts by weight, 0.0001 to 0.1 parts by weight, 0.001 to 1 part by weight, 0.001 To 0.5 parts by weight, 0.001 to 0.1 parts by weight, 0.001 to 0.05 parts by weight, 0.001 to 0.01 parts by weight, 0.001 to 0.002 parts by weight, 0.0014 to 0.002 parts by weight, 0.002 to 0.1 parts by weight, 0.002 to 0.05 parts by weight, 0.002 to 0.01 Parts by weight, 0.002 to 0.008 parts by weight, or 0.004 to 0.008 parts by weight, but the content of citrus extract is not limited by this.
此外,以阿洛酮糖之100重量份乾固體含量為基準,柑橘屬萃取物中之柚皮苷的含量可以是10x10-5至10x10-6重量份,但非受此所限。 In addition, based on the dry solid content of 100 parts by weight of allulose, the content of naringin in the citrus extract may be 10x10 -5 to 10x10 -6 parts by weight, but is not limited thereto.
特定言之,以液體阿洛酮糖之100重量份之乾固體含量為基準,柚皮苷的含量可以是0.00002至0.00006重量份、0.000025至0.00006重量份、或0.00003至0.00006重量份;及以100重量份之結晶阿洛酮糖之乾固體含量為基準,柚皮苷的含量可以是0.00001至0.00002重量份、0.00001至0.000018重量份、或0.00001至0.000016重量份,但非受此所限。 Specifically, based on the dry solid content of 100 parts by weight of liquid alloxan, the content of naringin may be 0.00002 to 0.00006 parts by weight, 0.000025 to 0.00006 parts by weight, or 0.00003 to 0.00006 parts by weight; and 100 The dry solid content of crystalline allulose in parts by weight is used as a basis, and the content of naringin may be 0.00001 to 0.00002 parts by weight, 0.00001 to 0.00018 parts by weight, or 0.00001 to 0.00016 parts by weight, but is not limited thereto.
於本揭示中,「甜菊萃」乃屬於菊科(Asteraceae)及紫斑風鈴草目(Campanula punctata)的多年生雙子葉青草,及其學名為菊科甜菊屬(Stevia rebaudiana)。此外,已知甜菊萃被使用在花草茶、飲料、中草藥、健康補充品等中。又復,因甜菊萃葉含有大量甜味成分,諸如甜菊苷(stevioside)及甜葉菊苷(rebaudioside),故其可用作為天然甜味劑。「經酶催化改質的甜菊萃」係指已進行酶催化處理以改善口感品質諸如甜菊萃萃取物中產生的苦味的甜菊萃,及使用酶諸如α-葡萄糖基轉移酶等。 In this disclosure, "Stevia Extract" is a perennial dicotyledon grass belonging to the family Asteraceae and Campanula punctata, and its scientific name is Stevia rebaudiana. In addition, stevia extract is known to be used in herbal teas, beverages, Chinese herbal medicines, health supplements and the like. Again, because Stevia extract contains a lot of sweet ingredients, such as stevioside and rebaudioside, it can be used as a natural sweetener. "Enzyme-catalyzed stevia extract" refers to stevia extract that has undergone enzyme-catalyzed treatment to improve the taste quality such as the bitter taste produced in stevia extract, and the use of enzymes such as alpha-glucosyltransferase.
於本揭示中,可購買或使用市售甜菊萃或經酶催化改質的甜菊萃,或可使用藉由在自然界收穫或栽培所得者,及較佳係主要使用甜菊萃的葉部,但非受此所限。 In the present disclosure, commercially available stevia extract or stevia extract modified by enzyme catalysis, or those obtained by harvesting or cultivating in nature, and preferably leaves of stevia extract, but not Subject to this.
於本揭示中,甜菊萃萃取物可藉使用純水、C1至C4低碳醇類、或其混合溶劑萃取甜菊萃而獲得。特定言之,攪拌萃取及超音波萃取係使用純水及低碳醇類,諸如乙醇及甲醇(具有甜菊萃重量之約兩倍至五倍的體積)於50℃至70℃進行;藉由使用於100℃的熱水萃取法連續萃取2至3 次而獲得所得產物;獲得的所得產物通過濾紙過濾之後,以旋轉真空蒸發器去除濾液;殘餘物接受真空冷凍乾燥及熱風乾燥;及藉此可獲得甜菊萃萃取物。 In the present disclosure, the stevia extract can be obtained by extracting stevia extract using pure water, C 1 to C 4 lower-carbon alcohols, or a mixed solvent thereof. In particular, stirring extraction and ultrasonic extraction are performed using pure water and low-carbon alcohols such as ethanol and methanol (having a volume of about two to five times the weight of stevia extract) at 50°C to 70°C; by using The hot water extraction method at 100°C continuously extracts 2 to 3 times to obtain the obtained product; after filtering the obtained product through a filter paper, the filtrate is removed by a rotary vacuum evaporator; the residue is subjected to vacuum freeze drying and hot air drying; Obtain stevia extract.
此外,本揭示之甜菊萃萃取物可包括藉萃取處理獲得的萃取物、萃取物之稀釋或濃縮產物、藉乾燥萃取物獲得的乾萃取物、及萃取物的部分純化產物或純化產物中之一者或多者。 In addition, the stevia extract extract of the present disclosure may include one of extracts obtained by extraction treatment, diluted or concentrated products of the extract, dry extracts obtained by drying the extract, and one of partially purified products or purified products of the extract Or more.
經酶催化改質的甜菊萃可呈液體或粉末形式。 Stevia extract modified by enzyme can be in liquid or powder form.
於本揭示中,以阿洛酮糖之100重量份固體含量為基準計,經酶催化改質的甜菊萃之含量可以是0.001至1重量份,0.001至0.5重量份,0.001至0.2重量份,0.001至0.19重量份,0.001至0.17重量份,0.001至0.15重量份,0.002至1重量份,0.002至0.5重量份,0.002至0.2重量份,0.002至0.19重量份,0.002至0.17重量份,0.002至0.15重量份,0.002至0.13重量份,0.005至0.2重量份,0.005至0.19重量份,0.005至0.17重量份,0.005至0.15重量份,0.005至0.13重量份,0.005至0.1重量份,0.005至0.08重量份,0.005至0.06重量份,0.005至0.04重量份,0.01至0.2重量份,0.01至0.19重量份,0.01至0.17重量份,0.01至0.15重量份,0.01至0.13重量份,0.01至0.1重量份,0.01至0.08重量份,0.01至0.06重量份,0.02至0.1重量份,0.04至0.1重量份,0.04至0.08重量份,0.05至0.2重量份,0.05至0.15重量份,0.05至0.07重量份,0.1至0.2重量份,0.11至0.19重量份,0.11至0.17重量份,0.13至0.19重量份,0.13至0.17重量份,或0.14至0.16重量份,但經酶催化改質的甜菊萃之含量係非受此限。 In the present disclosure, the content of stevia extract modified by enzymes may be 0.001 to 1 part by weight, 0.001 to 0.5 part by weight, and 0.001 to 0.2 part by weight based on 100 parts by weight solid content of allulose 0.001 to 0.19 parts by weight, 0.001 to 0.17 parts by weight, 0.001 to 0.15 parts by weight, 0.002 to 1 part by weight, 0.002 to 0.5 parts by weight, 0.002 to 0.2 parts by weight, 0.002 to 0.19 parts by weight, 0.002 to 0.17 parts by weight, 0.002 to 0.15 parts by weight, 0.002 to 0.13 parts by weight, 0.005 to 0.2 parts by weight, 0.005 to 0.19 parts by weight, 0.005 to 0.17 parts by weight, 0.005 to 0.15 parts by weight, 0.005 to 0.13 parts by weight, 0.005 to 0.1 parts by weight, 0.005 to 0.08 parts by weight Parts, 0.005 to 0.06 parts by weight, 0.005 to 0.04 parts by weight, 0.01 to 0.2 parts by weight, 0.01 to 0.19 parts by weight, 0.01 to 0.17 parts by weight, 0.01 to 0.15 parts by weight, 0.01 to 0.13 parts by weight, 0.01 to 0.1 parts by weight, 0.01 to 0.08 parts by weight, 0.01 to 0.06 parts by weight, 0.02 to 0.1 parts by weight, 0.04 to 0.1 parts by weight, 0.04 to 0.08 parts by weight, 0.05 to 0.2 parts by weight, 0.05 to 0.15 parts by weight, 0.05 to 0.07 parts by weight, 0.1 to 0.2 parts by weight, 0.11 to 0.19 parts by weight, 0.11 to 0.17 parts by weight, 0.13 to 0.19 parts by weight, 0.13 to 0.17 parts by weight, or 0.14 to 0.16 parts by weight, but the content of stevia extract modified by enzyme catalysis is not affected by this limit.
於本揭示之用於製備甜味劑之組成物中,柑橘屬萃取物及經 酶催化改質的甜菊萃之含量可呈1:200至1:0.5之混合比,1:190至1:1之混合比,1:190至1:2之混合比,1:190至1:10之混合比,1:190至1:50之混合比,1:190至1:60之混合比,1:190至1:70之混合比,1:170至1:70之混合比,1:150至1:70之混合比,1:130至1:70之混合比,1:110至1:70之混合比,1:120至1:80之混合比,1:150至1:2之混合比,1:130至1:2之混合比,1:110至1:2之混合比,1:90至1:2之混合比,1:80至1:2之混合比,1:70至1:2之混合比,1:60至1:2之混合比,1:50至1:2之混合比,1:50至1:3之混合比,1:50至1:4之混合比,1:50至1:5之混合比,1:50至1:6之混合比,1:40至1:2之混合比,1:40至1:3之混合比,1:40至1:4之混合比,1:40至1:5之混合比,1:40至1:6之混合比,1:30至1:5之混合比,1:25至1:5之混合比,1:20至1:5之混合比,1:15至1:5之混合比,1:12至1:5之混合比,1:10至1:6之混合比,1:8至1:6之混合比,或1:7.5至1:6之混合比,但混合比並非受此所限。 In the composition for preparing sweeteners disclosed in the present disclosure, the content of citrus extract and stevia extract modified by enzyme catalysis may be in a mixing ratio of 1:200 to 1:0.5, 1:190 to 1:1 The mixing ratio is 1:190 to 1:2, the mixing ratio is 1:190 to 1:10, the mixing ratio is 1:190 to 1:50, the mixing ratio is 1:190 to 1:60, 1: The mixing ratio of 190 to 1:70, the mixing ratio of 1:170 to 1:70, the mixing ratio of 1:150 to 1:70, the mixing ratio of 1:130 to 1:70, the ratio of 1:110 to 1:70 Mixing ratio, 1:120 to 1:80, 1:150 to 1:2, 1:130 to 1:2, 1:110 to 1:2, 1:90 To 1:2 mixing ratio, 1:80 to 1:2 mixing ratio, 1:70 to 1:2 mixing ratio, 1:60 to 1:2 mixing ratio, 1:50 to 1:2 mixing ratio Ratio, mixing ratio of 1:50 to 1:3, mixing ratio of 1:50 to 1:4, mixing ratio of 1:50 to 1:5, mixing ratio of 1:50 to 1:6, 1:40 to Mixing ratio of 1:2, mixing ratio of 1:40 to 1:3, mixing ratio of 1:40 to 1:4, mixing ratio of 1:40 to 1:5, mixing ratio of 1:40 to 1:6 , 1:30 to 1:5 mixing ratio, 1:25 to 1:5 mixing ratio, 1:20 to 1:5 mixing ratio, 1:15 to 1:5 mixing ratio, 1:12 to 1 :5 mixing ratio, 1:10 to 1:6 mixing ratio, 1:8 to 1:6 mixing ratio, or 1:7.5 to 1:6 mixing ratio, but the mixing ratio is not limited by this.
於本揭示之用於製備甜味劑之組成物中,柚皮苷及經酶催化改質的甜菊萃之含量可呈0.001:200至0.001:0.5之混合比,0.001:190至0.001:1之混合比,0.001:190至0.001:2之混合比,0.001:190至0.001:10之混合比,0.001:190至0.001:50之混合比,0.001:190至0.001:60之混合比,0.001:190至0.001:70之混合比,0.001:170至0.001:70之混合比,0.001:150至0.001:70之混合比,0.001:130至0.001:70之混合比,0.001:110至0.001:70之混合比,0.001:120至0.001:80之混合比,0.001:150至0.001:2之混合比,0.001:130至0.001:2之混合比,0.001:110至0.001:2之混合比,0.001:90至0.001:2之混合比,0.001:80至0.001:2之混合比,0.001:70至0.001:2之混合比,0.001:60至0.001:2之混合比,0.001:50至0.001:2之混合 比,0.001:50至0.001:3之混合比,0.001:50至0.001:4之混合比,0.001:50至0.001:5之混合比,0.001:50至0.001:6之混合比,0.001:40至0.001:2之混合比,0.001:40至0.001:3之混合比,0.001:40至0.001:4之混合比,0.001:40至0.001:5之混合比,0.001:40至0.001:6之混合比,0.001:30至0.001:5之混合比,0.001:25至0.001:5之混合比,0.001:20至0.001:5之混合比,0.001:15至0.001:5之混合比,0.001:12至0.001:5之混合比,0.001:10至0.001:6之混合比,0.001:8至0.001:6之混合比,或0.001:7.5至0.001:6之混合比,但混合比並非受此所限。 In the composition for preparing sweeteners disclosed in the present disclosure, the content of naringin and stevia extract modified by enzyme catalysis may be in a mixing ratio of 0.001:200 to 0.001:0.5, 0.001:190 to 0.001:1 Mixing ratio, 0.001:190 to 0.001:2, 0.001:190 to 0.001:10, 0.001:190 to 0.001:50, 0.001:190 to 0.001:60, 0.001:190 To 0.001:70 mixing ratio, 0.001:170 to 0.001:70 mixing ratio, 0.001:150 to 0.001:70 mixing ratio, 0.001:130 to 0.001:70 mixing ratio, 0.001:110 to 0.001:70 mixing ratio Ratio, 0.001:120 to 0.001:80, 0.001:150 to 0.001:2, 0.001:130 to 0.001:2, 0.001:110 to 0.001:2, 0.001:90 to 0.001:2 mixing ratio, 0.001:80 to 0.001:2 mixing ratio, 0.001:70 to 0.001:2 mixing ratio, 0.001:60 to 0.001:2 mixing ratio, 0.001:50 to 0.001:2 mixing ratio , 0.001:50 to 0.001:3, 0.001:50 to 0.001:4, 0.001:50 to 0.001:5, 0.001:50 to 0.001:6, 0.001:40 to 0.001 : Mixing ratio of 2, 0.001:40 to 0.001:3, 0.001:40 to 0.001:4, 0.001:40 to 0.001:5, 0.001:40 to 0.001:6, 0.001:30 to 0.001:5, 0.001:25 to 0.001:5, 0.001:20 to 0.001:5, 0.001:15 to 0.001:5, 0.001:12 to 0.001: The mixing ratio of 5 is 0.001:10 to 0.001:6, 0.001:8 to 0.001:6, or 0.001:7.5 to 0.001:6, but the mixing ratio is not limited to this.
本揭示之用於製備甜味劑之組成物可進一步包含糊精、澱粉、安定劑、酸度調節劑、精鹽、二氧化矽、矯味劑、著色添加劑、或水。安定劑係指欲添加用於防止食品的物理或化學變化目的之材料。此外,除了上述者之外,本揭示之用於製備甜味劑之組成物可進一步包含常被使用來製備甜味劑的已知材料。 The composition for preparing a sweetener of the present disclosure may further include dextrin, starch, stabilizer, acidity regulator, refined salt, silicon dioxide, flavoring agent, coloring additive, or water. Stabilizer refers to the material to be added for the purpose of preventing physical or chemical changes of food. In addition to the above, the composition for preparing sweeteners of the present disclosure may further include known materials that are commonly used to prepare sweeteners.
安定劑之特定實施例可包括阿拉伯膠、瓊脂、明膠、赤槐豆膠、瓜爾膠、黃膠、褐藻酸鈉、果膠、CMC、酪蛋白鈉、白蛋白、磷酸鹽、檸檬酸鹽、羥丙基甲基纖維素等,但非受此所限。 Specific examples of the stabilizer may include gum arabic, agar, gelatin, locust bean gum, guar gum, xanthan gum, sodium alginate, pectin, CMC, sodium casein, albumin, phosphate, citrate, Hydroxypropyl methyl cellulose, etc., but not limited by this.
本揭示之另一態樣提供一種製備用於製備甜味劑之組成物的方法或一種製備甜味劑的方法,其包含混合柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣之步驟。 Another aspect of the present disclosure provides a method for preparing a composition for preparing a sweetener or a method for preparing a sweetener, which comprises mixing naringin, stevia extract modified by enzyme catalysis, and including The sugar step of loxulose.
本揭示之又另一態樣提供一種包含用於製備甜味劑之組成物的甜味劑。 Yet another aspect of the present disclosure provides a sweetener including a composition for preparing a sweetener.
本揭示之甜味劑可以是經由上述製備甜味劑的方法製備 者,以及可以是於其中由阿洛酮糖所產生的辛辣味或苦味減少者。 The sweetener of the present disclosure may be prepared through the above-described method of preparing a sweetener, and may be one in which the spicy or bitter taste produced by allulose is reduced.
本揭示之又另一態樣提供一種用於改善辛辣味或苦味之組成物,其包含柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣。本揭示之又另一態樣提供一種用於改善辛辣味或苦味之方法,其包含混合柚皮苷、經酶催化改質的甜菊萃、及涵括阿洛酮糖的醣之步驟。 Yet another aspect of the present disclosure provides a composition for improving spicy or bitter taste, which includes naringin, stevia extract modified by enzyme catalysis, and sugar including allulose. Yet another aspect of the present disclosure provides a method for improving spicy or bitter taste, which includes the steps of mixing naringin, stevia extract modified by enzyme catalysis, and sugar including allulose.
阿洛酮糖、醣、柚皮苷、經酶催化改質的甜菊萃、辛辣味、及苦味係如前文描述。 Alloxan, sugar, naringin, stevia extract modified by enzyme catalysis, spicy taste, and bitter taste are as described above.
當本揭示之用於製備甜味劑之組成物或甜味劑被使用於食品組成物時,用於製備甜味劑之組成物或甜味劑可就此添加,或可連同其它食品組成物或成分一起使用,且可根據習知方法妥適地使用。考慮食物的口味及風味、使用目的、健康等,可妥善決定活性成分之混合量。食品組成物之實施例可包括各種醬汁、番茄醬、調味汁、飲料、茶、能量飲品、酒精飲料、綜合維生素、湯、乳製品、糖果、巧克力等,但非受此所限。此外,可自由地使用任何組成物而無限制,只要其能藉涵括用於製備甜味劑之組成物或甜味劑而製備食品即可。 When the composition or sweetener used in the preparation of the sweetener of the present disclosure is used in a food composition, the composition or sweetener used in the preparation of the sweetener may be added as such, or may be combined with other food compositions or The ingredients are used together and can be used appropriately according to the conventional method. Considering the taste and flavor of food, the purpose of use, health, etc., the amount of active ingredients can be properly determined. Examples of food compositions may include various sauces, ketchup, sauces, beverages, tea, energy drinks, alcoholic beverages, multivitamins, soups, dairy products, candy, chocolate, etc., but are not limited thereto. In addition, any composition can be freely used without limitation, as long as it can prepare a food by including the composition or sweetener for preparing a sweetener.
後文中,將使用隨附之具體實施例以細節描述本揭示。然而,本文中揭示的具體實施例係僅供例示目的,而不應解譯為限制本揭示之範圍。 Hereinafter, the present disclosure will be described in detail using the accompanying specific embodiments. However, the specific embodiments disclosed herein are for illustrative purposes only, and should not be interpreted as limiting the scope of the disclosure.
實施例1:包含液體阿洛酮糖之混合甜味劑組成物之製備Example 1: Preparation of a mixed sweetener composition containing liquid allulose
液體阿洛酮糖(希杰製糖(CJ CheilJedang);固體含量71±1%,阿洛酮糖(95%或以上)呈乾固體),柑橘屬萃取物(奎納拔 (Quinabra);粉末;柚皮苷(0.51重量%)、抗壞血酸(5.99重量%)、多酚(3.2重量%至5.7重量%)呈乾固體),及經酶催化改質的甜菊萃(戴皮恩(Daepyung);粉末;甜菊萃醇糖苷(90%或以上)呈乾固體),以下表1中顯示的混合比,使用電子秤稱重。為了製備柑橘屬萃取物及經酶催化改質的甜菊萃,萃取自柑橘屬植物及甜菊萃植物各自的萃取物藉純化及/或酶催化處理加工,然後,所得產物各自接受噴乾而獲得呈粉末形式的柑橘屬萃取物及經酶催化改質的甜菊萃。已稱重之液體阿洛酮糖於82℃水浴中加熱,及含有已稱重之柚皮苷的經酶催化改質的甜菊萃及柑橘屬萃取物徐緩加至其中,使得混合物可被均勻混合而不會凝聚。此等處理程序經重複,以製備比較例1及實驗例1至25的甜味劑糖漿。其後,將純水添加至如此製備的甜味劑糖漿中,以製備具有10%濃度的水性溶液,及辛辣味與甜味品質喜好係透過感官知覺試驗測定。 Liquid allulose (CJ CheilJedang; solid content 71±1%, allulose (95% or more) as dry solids), citrus extract (Quinabra); powder; Naringin (0.51% by weight), ascorbic acid (5.99% by weight), polyphenols (3.2% to 5.7% by weight as dry solids), and stevia extract modified by enzymes (Daepyung); powder ; Stevia extract glycosides (90% or more) are dry solids), the mixing ratio shown in Table 1 below, weighed using an electronic scale. In order to prepare citrus extracts and stevia extracts modified by enzyme catalysis, the extracts extracted from the citrus plants and stevia extracts are purified and/or enzymatically processed, and then the resulting products are spray dried to obtain Citrus extract in powder form and stevia extract modified by enzymes. The weighed liquid alloxanose is heated in a 82°C water bath, and the enzyme-catalyzed stevia extract and citrus extract containing the weighed naringin are slowly added to it, so that the mixture can be uniformly mixed Without cohesion. These processing procedures were repeated to prepare the sweetener syrup of Comparative Example 1 and Experimental Examples 1 to 25. Thereafter, pure water was added to the sweetener syrup thus prepared to prepare an aqueous solution having a concentration of 10%, and spicy and sweet taste quality preferences were determined through a sensory perception test.
實施例2:包含液體阿洛酮糖的混合甜味劑組成物之感官知覺評估Example 2: Sensory perception evaluation of a mixed sweetener composition containing liquid allulose
進行於實施例1中製備的各種混合甜味劑組成物的感官知覺評估。特定言之,感官知覺評估係採用5分量表,於30位或以上的評審員進 行。使用比較例作基礎,針對各個屬性之分數係基於T-試驗分析各個實驗例之結果後,以統計上顯著差異(p<0.05)顯示,及其結果係顯示於表2。 The sensory perception evaluation of various mixed sweetener compositions prepared in Example 1 was conducted. In particular, the sensory perception assessment is conducted on 30 or more reviewers using a 5-point scale. Using comparative examples as the basis, the scores for each attribute are analyzed based on the results of each experimental example based on the T-test, and then displayed as statistically significant differences (p<0.05), and the results are shown in Table 2.
(最強的辛辣味及苦味:5分;最弱的辛辣味及苦味:1分/最高甜味品質喜好:5分;最低甜味品質喜好:1分) (The strongest spicy and bitter taste: 5 points; The weakest spicy and bitter taste: 1 point/Highest sweetness quality preference: 5 points; Lowest sweetness quality preference: 1 point)
結果,不像不涵括柚皮苷及經酶催化改質的甜菊萃的比較例 1之組成物、及只涵括經酶催化改質的甜菊萃的比較例2至6之組成物,於涵括柚皮苷及經酶催化改質的甜菊萃的實驗例1至15的全部混合甜味劑組成物中,辛辣味及苦味減少,及阿洛酮糖的甜味品質喜好改善。 As a result, unlike the compositions of Comparative Example 1 that did not include naringin and stevia extract modified by enzymes, and the compositions of Comparative Examples 2 to 6 that only included stevia extract modified by enzymes, In all the mixed sweetener compositions of Experimental Examples 1 to 15 including naringin and stevia extract modified by enzyme catalysis, the spicy and bitter tastes were reduced, and the sweetness quality of allulose was improved.
特別,使用於實驗例7至10中之經酶催化改質的甜菊萃及柚皮苷,於其中經酶催化改質的甜菊萃之含量為0.6重量份,及柚皮苷之含量為0.002至0.010重量份,係最有效地用於減少辛辣味及苦味,因而此等實驗例比較比較例顯示了顯著效果。據此,也確證於實驗例7至10中之總體甜味品質喜好也是最優異;及於實驗例7至10的組成比中,液體阿洛酮糖用於改善口感品質的效果顯示為顯著優異(比較實驗例7至10及比較例4之p值,及比較比較例8至10之p值也小於或等於0.05)。 In particular, the enzyme-catalyzed stevia extract and naringin used in Experimental Examples 7 to 10 are used, in which the content of the enzyme-catalyzed stevia extract is 0.6 parts by weight, and the content of naringin is 0.002 to 0.010 parts by weight is the most effective for reducing spiciness and bitterness, so these experimental examples and comparative examples show significant effects. Based on this, it is also confirmed that the overall sweet taste preference in Experimental Examples 7 to 10 is also the most excellent; and in the composition ratio of Experimental Examples 7 to 10, the effect of liquid alloxan for improving the taste quality is shown to be significantly excellent (The p-values of Comparative Experimental Examples 7 to 10 and Comparative Example 4, and the p-values of Comparative Comparative Examples 8 to 10 are also less than or equal to 0.05).
實施例3:包含粉狀阿洛酮糖的混合甜味劑組成物之製備Example 3: Preparation of a mixed sweetener composition containing powdered allulose
不似使用液體阿洛酮糖製備的實施例1之組成物,製備包含結晶阿洛酮糖的混合甜味劑組成物。 Unlike the composition of Example 1 prepared using liquid allulose, a mixed sweetener composition containing crystalline allulose was prepared.
特定言之,結晶阿洛酮糖(希杰製糖(CJ CheilJedang);阿洛酮糖(98%或以上)呈乾固體),柑橘屬萃取物(奎納拔;粉末;柚皮苷(0.51重量%)、抗壞血酸(5.99重量%)、多酚(3.2%至5.7重量%)呈乾固體),及經酶催化改質的甜菊萃,以下表3中顯示的混合比稱重,及此等添加至零重力混合器(F20,西吉技術(SEJI TECH))中,及然後,以40rpm速率均質混合,以製備甜味劑粉末。已徹底混合的甜味劑粉末中之水分於恆溫烤爐內於75℃乾燥30分鐘。添加純水至甜味劑粉末以製備具有10%濃度的水性溶液,及透過感官知覺試驗測定辛辣味及甜味品質喜好。 In particular, crystalline alloxan sugar (CJ CheilJedang; alloxan sugar (98% or more) as a dry solid), citrus extract (quinapax; powder; naringin (0.51 weight %), ascorbic acid (5.99% by weight), polyphenols (3.2% to 5.7% by weight as dry solids), and stevia extract modified by enzyme catalysis, the mixing ratio shown in Table 3 below is weighed, and these additions Into a zero-gravity mixer (F20, SEJI TECH), and then, homogeneously mixed at a rate of 40 rpm to prepare a sweetener powder. The moisture in the sweetener powder that has been thoroughly mixed is dried in a constant temperature oven at 75°C for 30 minutes. Add pure water to the sweetener powder to prepare an aqueous solution with a concentration of 10%, and determine the spicy and sweet taste preferences through the sensory perception test.
實施例4:包含粉狀阿洛酮糖之混合甜味劑組成物的感官知覺評估Example 4: Sensory perception evaluation of a mixed sweetener composition containing powdered allulose
進行於實施例3中製備的各種混合甜味劑組成物之感官知覺評估。特定言之,感官知覺評估係採用5分量表,於30位或以上的評審員進 行。使用比較例作基礎,針對各個屬性之分數係基於T-試驗分析各個實驗例之結果後,以統計上顯著差異(p<0.05)顯示,及其結果係顯示於表4。 The sensory perception evaluation of various mixed sweetener compositions prepared in Example 3 was conducted. In particular, the sensory perception assessment is conducted on 30 or more reviewers using a 5-point scale. Using comparative examples as the basis, the scores for each attribute are analyzed based on the results of each experimental example based on the T-test, and then displayed as statistically significant differences (p<0.05), and the results are shown in Table 4.
(最強的辛辣味及苦味:5分;最弱的辛辣味及苦味:1分/最高甜味品質喜好:5分;最低甜味品質喜好:1分) (The strongest spicy and bitter taste: 5 points; The weakest spicy and bitter taste: 1 point/Highest sweetness quality preference: 5 points; Lowest sweetness quality preference: 1 point)
結果,不像不涵括柚皮苷及經酶催化改質的甜菊萃的比較例12之組成物、及只涵括經酶催化改質的甜菊萃的比較例13至17之組成物,於涵括柚皮苷及經酶催化改質的甜菊萃的實驗例26至29的全部混合甜味劑組成物中,辛辣味及苦味減少,及阿洛酮糖的甜味品質喜好改善。 As a result, unlike the compositions of Comparative Example 12 that did not include naringin and stevia extract modified by enzymes, and the compositions of Comparative Examples 13 to 17 that included only stevia extract modified by enzymes, In all the mixed sweetener compositions of Experimental Examples 26 to 29 including naringin and stevia extract modified by enzyme catalysis, the spicy and bitter tastes were reduced, and the sweetness quality of allulose was improved.
特別,使用於實驗例33至35中之經酶催化改質的甜菊萃及柚皮苷,於其中經酶催化改質的甜菊萃之含量為0.15重量份,及柑橘屬萃取物之含量為0.0014至0.0020重量份(涵括於柑橘屬萃取物中之柚皮苷之含量為0.00000714至0.00001020重量份),係最有效地用於減少辛辣味及苦味,因此此等實驗例比較比較例顯示了顯著效果。據此,確證於實驗例33至35中之總體甜味品質喜好也是最優異;及於實驗例33至35的組成比中,結晶阿洛酮糖用於改善口感品質的效果顯示為顯著優異(比較實驗例33至35及比較例15之p值,及比較比較例20至22之p值係小於或等於0.05)。 In particular, the enzyme-catalyzed stevia extract and naringin used in Experimental Examples 33 to 35 were used, in which the content of the enzyme-catalyzed stevia extract was 0.15 parts by weight, and the content of the citrus extract was 0.0014 To 0.0020 parts by weight (the content of naringin included in the citrus extract is 0.00007714 to 0.00010020 parts by weight), which is the most effective for reducing the spicy and bitter taste, so these experimental examples show significant effect. According to this, it was confirmed that the overall sweet taste preference in Experimental Examples 33 to 35 was also the most excellent; and in the composition ratio of Experimental Examples 33 to 35, the effect of crystalline alloxan for improving the taste quality was shown to be significantly excellent ( (The p-values of Comparative Experimental Examples 33 to 35 and Comparative Example 15 and the p-values of Comparative Comparative Examples 20 to 22 are less than or equal to 0.05).
因此,基於上述結果,發現當柚皮苷及經酶催化改質的甜菊萃係藉與液體阿洛酮糖或粉狀阿洛酮糖混合在一起使用時,不僅阿洛酮糖獨特的口感品質(例如,辛辣味及苦味)減少,同時阿洛酮糖的甜味品質喜好也增高,如此能進一步提高阿洛酮糖作為甜味劑的價值。 Therefore, based on the above results, it was found that when naringin and stevia extract modified by enzyme catalysis are used in combination with liquid allulose or powdered allulose, not only the unique taste quality of allulose (For example, spicy and bitter tastes are reduced), and the sweetness quality of allulose is also increased, which can further increase the value of allulose as a sweetener.
雖然已經參考特定例示具體例描述本揭示,但熟諳本揭示相關技藝人士將瞭解,未背離本揭示之技術精髓或要義特點,可以其它特定形式具體實施本揭示。因此,於全部態樣中,上述具體例被視為例示性而非限制性。又復,本揭示之範圍係由隨附之申請專利範圍界定,而非由實 施方式界定,須瞭解衍生自本揭示及其相當物的意義及範圍之全部修改或變化皆係涵括於隨附之申請專利範圍的範疇內。 Although the present disclosure has been described with reference to specific examples, those skilled in the art will understand that the present disclosure can be implemented in other specific forms without departing from the technical essence or essential characteristics of the present disclosure. Therefore, in all aspects, the above specific examples are regarded as illustrative rather than restrictive. Again, the scope of this disclosure is defined by the scope of the attached patent application, not by the implementation. It must be understood that all modifications or changes derived from the meaning and scope of this disclosure and its equivalents are included in the accompanying Within the scope of the patent application.
Claims (13)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
??10-2017-0149801 | 2017-11-10 | ||
KR10-2017-0149801 | 2017-11-10 | ||
KR20170149801 | 2017-11-10 |
Publications (2)
Publication Number | Publication Date |
---|---|
TW201922117A TW201922117A (en) | 2019-06-16 |
TWI691278B true TWI691278B (en) | 2020-04-21 |
Family
ID=66439250
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
TW107139915A TWI691278B (en) | 2017-11-10 | 2018-11-09 | Composition for improving quality of taste comprising allulose |
Country Status (3)
Country | Link |
---|---|
KR (1) | KR102219193B1 (en) |
TW (1) | TWI691278B (en) |
WO (1) | WO2019093737A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102303415B1 (en) * | 2019-06-14 | 2021-09-23 | 씨제이제일제당 (주) | Sweetening material composition and preparation method thereof |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20100094505A (en) * | 2007-11-12 | 2010-08-26 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | Method of improving sweetness qualities of stevia extract |
KR20170105441A (en) * | 2016-03-09 | 2017-09-19 | 씨제이제일제당 (주) | Sweetener having an improved acid-resistance of oligosaccharide, food comprising the same, and methods for improving acid-resistance of oligosaccharide |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AT504489B1 (en) * | 2007-04-12 | 2008-06-15 | Roth Hermann Dr | Animal food or animal food additive, comprises one or multiple conventional animal food ingredients, which are selected from cereal, cereal products, proteins, amino acids, vitamins, enzymes and mineral additives |
KR100888694B1 (en) * | 2008-09-01 | 2009-03-16 | 김경재 | Method for production sweet-improved enzymatically modified stevia |
GB201309077D0 (en) * | 2013-03-15 | 2013-07-03 | Tate & Lyle Ingredients | Improved sweetener |
KR20170105422A (en) * | 2016-03-09 | 2017-09-19 | 씨제이제일제당 (주) | Composition for syrup containing allulose and food comprising the composition |
-
2018
- 2018-11-06 WO PCT/KR2018/013384 patent/WO2019093737A1/en active Application Filing
- 2018-11-06 KR KR1020180135374A patent/KR102219193B1/en active IP Right Grant
- 2018-11-09 TW TW107139915A patent/TWI691278B/en active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20100094505A (en) * | 2007-11-12 | 2010-08-26 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | Method of improving sweetness qualities of stevia extract |
KR20170105441A (en) * | 2016-03-09 | 2017-09-19 | 씨제이제일제당 (주) | Sweetener having an improved acid-resistance of oligosaccharide, food comprising the same, and methods for improving acid-resistance of oligosaccharide |
Also Published As
Publication number | Publication date |
---|---|
WO2019093737A1 (en) | 2019-05-16 |
KR102219193B1 (en) | 2021-02-24 |
KR20190053790A (en) | 2019-05-20 |
TW201922117A (en) | 2019-06-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101852555B1 (en) | Composition for syrup containing allulose and food comprising the composition | |
CN105828635B (en) | Unfermented beer-flavored beverage containing indigestible dextrin | |
TWI712365B (en) | Non-fermented beer flavored non-alcoholic beverage | |
TWI690272B (en) | Syrup comprising saccharides comprising allulose and citrus extract and preparation method thereof | |
US20130344217A1 (en) | Sweetener Compositions and Methods of Making Same | |
CA2723814A1 (en) | Sweetener, methods of preparing sweetener and applications thereof | |
JP4589212B2 (en) | Proanthocyanidin-containing food and process for producing the same | |
US20230000123A1 (en) | Sweetener and flavor compositions containing terpene glycosides | |
JP2013252075A (en) | Method for improving taste quality of edible composition caused by sweetener with high sweetness | |
EP4223146A1 (en) | Sweetener and flavor compositions, methods of making and methods of use thereof | |
CN108289488A (en) | Glucosylation terpenes glucosides | |
JP2011254783A (en) | Sweetness intensifier, food or beverage, and method of intensifying sweetness | |
CN113243515B (en) | Momordica grosvenori sugar-reducing sweetener and preparation method thereof | |
JP2024107130A (en) | Protein masking agent | |
JP6974605B2 (en) | Soy sauce composition and its manufacturing method | |
JP2022001070A (en) | Method for inhibiting irritation of vinegar | |
TWI691278B (en) | Composition for improving quality of taste comprising allulose | |
CN107156772A (en) | A kind of new-type compound sweetener and preparation method thereof | |
JP2018007641A (en) | Nonalcoholic drink | |
JP6179578B2 (en) | Beverage | |
TWI610629B (en) | Heat treatment vanilla extract manufacturing method | |
KR20210091614A (en) | Beverage composition comprising active ingredients of black garlic and red ginseng, and manufacturing method thereof | |
JP2020005638A (en) | Tea leaf feeling promoter, and tea-containing composition containing the same | |
BR112021001097A2 (en) | steviol glycoside aggregates with specific particle size distribution | |
CN108740647A (en) | A kind of dandelion beverage and preparation method thereof |