WO2022260121A1 - 甘味料組成物 - Google Patents
甘味料組成物 Download PDFInfo
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- WO2022260121A1 WO2022260121A1 PCT/JP2022/023258 JP2022023258W WO2022260121A1 WO 2022260121 A1 WO2022260121 A1 WO 2022260121A1 JP 2022023258 W JP2022023258 W JP 2022023258W WO 2022260121 A1 WO2022260121 A1 WO 2022260121A1
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- weight
- rebaudioside
- sweetener composition
- ppm
- content
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Images
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
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
Definitions
- the present invention relates to sweetener compositions. More specifically, the present invention relates to a sweetener composition containing steviol glycosides and an aroma component, and foods, drinks and beverages containing the sweetener composition.
- Stevia rebaudiana leaves contain a secondary metabolite called steviol, which is a type of diterpenoid.
- Steviol glycosides are about 300 times sweeter than sugar. It is used in the food industry as a sweetener for recipes. Obesity is developing internationally as a serious social problem, and the demand for calorie-free sweeteners is increasing day by day from the viewpoint of health promotion and medical cost reduction.
- artificially synthesized amino acid derivatives Aspartame and Acesulfame Potassium are used as artificial sweeteners, but naturally occurring calorie-free sweeteners such as steviol glycosides are more popular. It is expected to be safe and easy to obtain public acceptance.
- Non-Patent Documents 1 and 2 attempts have been made to recover antioxidative physiologically active substances by applying high-pressure hot water to stevia.
- the present invention provides a novel sweetener composition containing steviol glycosides and flavor components.
- the present invention also provides foods, beverages and beverages containing the sweetener composition.
- a sweetener composition containing steviol glycosides and a flavor component The total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 80% by weight with respect to the total steviol glycoside content,
- the sweetener composition, wherein the aroma component comprises one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene and damascenone.
- the present invention provides a novel sweetener composition containing steviol glycosides and an aroma component, and food, drink, and beverages containing the sweetener composition.
- a sweetener composition that gives a well-balanced sweetness and flavor when eaten, and a food, drink, and beverage containing the sweetener composition are provided.
- FIG. 4 is a graph showing steviol glycoside recovery rate versus reaction severity.
- FIG. 10 is a graph showing steviol glycoside recovery rate versus reaction severity (semi-logarithm).
- FIG. 4 shows the production of furaneol versus reaction severity.
- FIG. 4 shows the production of hydroxymethylfurfural versus reaction severity.
- ppm means “mass ppm” unless otherwise specified. Moreover, since the specific gravity of a normal drink is 1, “mass ppm” can be regarded as “mg/L”. As used herein, the term “about” means that the subject is present within ⁇ 10% of the numerical value following "about.”
- the present invention relates to a sweetener composition containing steviol glycosides and an aroma component.
- a sweetener composition containing steviol glycosides and a flavor component wherein the total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 80 with respect to the content of total steviol glycosides. % by weight
- said aroma component relates to a sweetener composition comprising one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene and damascenone.
- content of total steviol glycosides means the total content of steviol glycosides contained in the sweetener composition.
- the “total steviol glycoside content” is the sum of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N and stevioside. be.
- total steviol glycosides consist of Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside I, Rebaudioside M, Rebaudioside N and Stevioside.
- the sweetener composition has a total content of rebaudioside A, rebaudioside D and rebaudioside M of 15 to 80% by weight relative to the content of total steviol glycosides.
- the total content of rebaudioside A, rebaudioside D and rebaudioside M relative to the content of total steviol glycosides is 20 to 80% by weight, 25 to 80% by weight, 30 to 80% by weight, 35 to 80% by weight %, 40-80% by weight, 45-80% by weight, 50-80% by weight, 15-75% by weight, 20-75% by weight, 25-75% by weight, 30-75% by weight, 35-75% by weight, 40-75% by weight, 45-75% by weight, 50-75% by weight, 15-70% by weight, 20-70% by weight, 25-70% by weight, 30-70% by weight, 35-70% by weight, 40- 70 wt%, 15-65 wt%, 20-65 wt%, 25-65 w
- the content of rebaudioside A relative to the content of total steviol glycosides is 5 to 60 wt%, 10 to 60 wt%, 12 to 60 wt%, 15 to 60 wt%, 20 to 60 wt%.
- % by weight 25-60% by weight, 27-60% by weight, 30-60% by weight, 35-60% by weight, 37-60% by weight, 40-60% by weight, 5-55% by weight, 10-55% by weight , 12-55% by weight, 15-55% by weight, 20-55% by weight, 25-55% by weight, 27-55% by weight, 30-55% by weight, 35-55% by weight, 37-55% by weight, 40 ⁇ 55 wt%, 5-50 wt%, 10-50 wt%, 12-50 wt%, 15-50 wt%, 20-50 wt%, 25-50 wt%, 27-50 wt%, 30-50 wt% % by weight, 35-50% by weight, 37-50% by weight, 40-50% by weight, 5-45% by weight, 10-45% by weight, 12-45% by weight, 15-45% by weight, 20-45% by weight , 25-45% by weight, 27-45% by weight, 30-45% by weight, 35-45% by weight, 5-40% by weight, 10-40% by weight, 12-40%
- the content of rebaudioside D relative to the content of total steviol glycosides is 1 to 30 wt%, 2 to 30 wt%, 3 to 30 wt%, 4 to 30 wt%, 5 to 30 wt%.
- % by weight 6-30% by weight, 7-30% by weight, 8-30% by weight, 9-30% by weight, 10-30% by weight, 1-25% by weight, 2-25% by weight, 3-25% by weight , 4-25% by weight, 5-25% by weight, 6-25% by weight, 7-25% by weight, 8-25% by weight, 9-25% by weight, 10-25% by weight, 1-20% by weight, 2 ⁇ 20 wt%, 3-20 wt%, 4-20 wt%, 5-20 wt%, 6-20 wt%, 7-20 wt%, 8-20 wt%, 9-20 wt%, 10-20 wt% % by weight, 1-15% by weight, 2-15% by weight, 3-15% by weight, 4-15% by weight, 5-15% by weight, 6-15% by weight, 7-15% by weight, 8-15% by weight , 9 to 15% by weight, or 10 to 15% by weight, or the like.
- the content of rebaudioside M relative to the content of total steviol glycosides is 1 to 20 wt%, 2 to 20 wt%, 3 to 20 wt%, 4 to 20 wt%, 5 to 20 wt%.
- % by weight 6-20% by weight, 7-20% by weight, 8-20% by weight, 9-20% by weight, 10-20% by weight, 1-15% by weight, 2-15% by weight, 3-15% by weight , 4-15% by weight, 5-15% by weight, 1-12% by weight, 2-12% by weight, 3-12% by weight, 4-12% by weight, 5-12% by weight, 1-10% by weight, 2 ⁇ 10 wt%, 3-10 wt%, 4-10 wt%, 5-10 wt%, 1-9 wt%, 2-9 wt%, 3-9 wt%, 4-9 wt% or 5-9 wt% % by weight or the like.
- the content of rebaudioside B relative to the content of total steviol glycosides is 1 to 85 wt%, 5 to 85 wt%, 10 to 85 wt%, 12 to 85 wt%, 15 to 85 wt%.
- % by weight 17-85% by weight, 20-85% by weight, 22-85% by weight, 25-85% by weight, 27-85% by weight, 30-85% by weight, 32-85% by weight, 35-85% by weight , 37-85% by weight, 40-85% by weight, 1-80% by weight, 5-80% by weight, 10-80% by weight, 12-80% by weight, 15-80% by weight, 17-80% by weight, 20 ⁇ 80 wt%, 22-80 wt%, 25-80 wt%, 27-80 wt%, 30-80 wt%, 32-80 wt%, 35-80 wt%, 37-80 wt%, 40-80 wt% % by weight, 1-75% by weight, 5-75% by weight, 10-75% by weight, 12-75% by weight, 15-75% by weight, 17-75% by weight, 20-75% by weight, 22-75% by weight , 25-75% by weight, 27-75% by weight, 30-75% by weight, 32-75% by weight, 35-75% by weight, 37-75%
- the total content of rebaudioside A and rebaudioside D relative to the content of total steviol glycosides is 5 to 80% by weight, 10 to 80% by weight, 15 to 80% by weight, 20 to 80% by weight.
- the total content of rebaudioside A and rebaudioside M relative to the content of total steviol glycosides is 5 to 70% by weight, 10 to 70% by weight, 15 to 70% by weight, 20 to 70% by weight. , 25-70% by weight, 30-70% by weight, 10-60% by weight, 15-60% by weight, 20-60% by weight, 22-60% by weight, 25-60% by weight, 27-60% by weight, 30 ⁇ 60 wt%, 32-60 wt%, 35-60 wt%, 10-55 wt%, 15-55 wt%, 20-55 wt%, 22-55 wt%, 25-55 wt%, 27-55 wt% % by weight, 30-55% by weight, 32-55% by weight, 35-55% by weight, 10-50% by weight, 15-50% by weight, 20-50% by weight, 22-50% by weight, 25-50% by weight , 27-50% by weight, 30-50% by weight, 32-50% by weight, 35-55% by weight, 10-50%
- the total content of rebaudioside D and rebaudioside M relative to the content of total steviol glycosides is 1 to 40% by weight, 3 to 40% by weight, 5 to 40% by weight, 7 to 40% by weight.
- the content of total steviol glycosides is 5-50% by weight relative to the solid content of the sweetener composition. In other aspects, the content of total steviol glycosides is 7 to 50% by weight, 10 to 50% by weight, 12 to 50% by weight, 14 to 50% by weight, based on the solid content of the sweetener composition. 5-40% by weight, 7-40% by weight, 10-40% by weight, 12-40% by weight, 14-40% by weight, 5-30% by weight, 7-30% by weight, 10-30% by weight, 12- It may be 30% by weight, 14-30% by weight, 5-20% by weight, 7-20% by weight, 10-20% by weight, 12-20% by weight, or 14-20% by weight.
- the solid content when the sweetener composition is liquid, the solid content can be determined using a Brix meter (for example, ATAGO's Brix meter RX-5000 ⁇ , etc.), a liquid chromatograph mass spectrometer, etc. Using the amount of steviol glycosides measured in , the amount of total steviol glycosides relative to the amount of solids in the composition can be calculated.
- a Brix meter for example, ATAGO's Brix meter RX-5000 ⁇ , etc.
- a liquid chromatograph mass spectrometer etc.
- the total content of rebaudioside A, rebaudioside D and rebaudioside M contained in the sweetener composition is 1 to 30% by weight, 2 to 30% by weight based on the solid content of the sweetener composition.
- the total steviol glycosides is 1,000-20,000 ppm, 3,000-20,000 ppm, 5,000-20,000 ppm, 7 ,000-20,000ppm, 9,000-20,000ppm, 9,500-20,000ppm, 10,000-20,000ppm, 1,000-18,000ppm, 3,000-18,000ppm, 5,000 ⁇ 18,000ppm, 7,000-18,000ppm, 9,000-18,000ppm, 9,500-18,000ppm, 10,000-18,000ppm, 1,000-16,000ppm, 3,000-16 ,000 ppm, 5,000 to 16,000 ppm, 7,000 to 16,000 ppm, 9,000 to 16,000 ppm, 9,500 to 16,000 ppm, or 10,000 to 16,000 ppm.
- Rebaudioside A is present at 100-10,000 ppm, 500-10,000 ppm, 1,000-10,000 ppm, 1,500-10,000 ppm, based on the total weight of the sweetener composition. 2,000-10,000ppm, 2,500-10,000ppm, 3,000-10,000ppm, 3,500-10,000ppm, 4,000-10,000ppm, 100-7,000ppm, 500-7, 000 ppm, 1,000 to 7,000 ppm, 1,500 to 7,000 ppm, 2,000 to 7,000 ppm, 2,500 to 7,000 ppm, 3,000 to 7,000 ppm, 3,500 to 7,000 ppm, 4,000-7,000ppm, 100-5,000ppm, 500-5,000ppm, 1,000-5,000ppm, 1,500-5,000ppm, 2,000-5,000ppm, 2,500-5, 000 ppm or 3,000 to 5,000 ppm or the like.
- Rebaudioside D is present at 100-3,000 ppm, 300-3,000 ppm, 450-3,000 ppm, 500-3,000 ppm, 800-3,000 ppm, based on the total weight of the sweetener composition.
- Rebaudioside M is present in 50-2,000 ppm, 100-2,000 ppm, 200-2,000 ppm, 300-2,000 ppm, 400-2, 000ppm, 500-2,000ppm, 50-1,500ppm, 100-1,500ppm, 200-1,500ppm, 300-1,500ppm, 400-1,500ppm, 500-1,500ppm, 50-1,000ppm, It may be 100 to 1,000 ppm, 200 to 1,000 ppm, 300 to 1,000 ppm, 400 to 1,000 ppm, or 500 to 1,000 ppm.
- rebaudioside B is present at 1,000-10,000 ppm, 2,000-10,000 ppm, 3,000-10,000 ppm, 3,500-10,000 ppm, based on the total weight of the sweetener composition. 10,000ppm, 4,000-10,000ppm, 4,500-10,000ppm, 5,000-10,000ppm, 1,000-8,000ppm, 2,000-8,000ppm, 3,000-8, 000 ppm, 3,500 to 8,000 ppm, 4,000 to 8,000 ppm, 4,500 to 8,000 ppm, or 5,000 to 8,000 ppm.
- the sweetener composition may contain steviol glycosides other than the total steviol glycosides described above.
- steviol glycosides include rebaudioside G, rebaudioside J, rebaudioside K, rebaudioside O, rebaudioside Q, rebaudioside R, dulcoside A, dulcoside C, rubusoside, steviol, steviolmonoside and steviolbioside. be done.
- the sweetener composition comprises an aroma component.
- the aromatic component is an aromatic component derived from stevia extract.
- fragmentation component derived from a stevia extract means an aroma component contained in an extract obtained by hydrothermally extracting stevia.
- the flavoring ingredients contained in the sweetener composition may be derived from stevia extract.
- the flavor component contained in the sweetener composition may be a Maillard reaction product of stevia extract.
- maillard reaction product of stevia extract refers to steviol glycosides and/or reducing sugars and amine donors contained in stevia extract (for example, amino compounds such as amino acids, peptides and proteins). is reacted at a high temperature exceeding 100°C.
- sweetener compositions examples include furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene and damascenone.
- the sweetener composition contains furaneol, and the content of furaneol in the sweetener composition is 0.00005 to 0.035% by weight relative to the solid content of the sweetener composition.
- the content of furaneol is 0.0001 to 0.035 wt%, 0.00015 to 0.035 wt%, 0.0002 to 0.035 wt%, based on the solids content of the sweetener composition.
- % 0.0005-0.035 wt%, 0.001-0.035 wt%, 0.003-0.035 wt%, 0.005-0.035 wt%, 0.007-0.035 wt%, 0.009-0.035 wt%, 0.01-0.035 wt%, 0.00005-0.030 wt%, 0.0001-0.03 wt%, 0.00015-0.03 wt%, 0.0002-0.03 wt%, 0.0005-0.03 wt%, 0.001-0.03 wt%, 0.003-0.03 wt%, 0.005-0.03 wt% %, 0.007-0.03 wt%, 0.009-0.03 wt%, 0.01-0.03 wt%, 0.00005-0.028 wt%, 0.0001-0.028 wt% %, 0.00015-0.028 wt%, 0.0002-0.028 wt%, 0.0005-0.028 wt%, 0.0005-0.
- Aroma components can be quantified by known methods using a liquid chromatograph-mass spectrometer or a gas chromatograph-mass spectrometer.
- the amount of flavor component relative to the solid content of the sweetener composition can be calculated by the same method as the above-described method for calculating the amount of total steviol glycosides relative to the solid content of the sweetener composition.
- the sweetener composition contains hydroxymethylfurfural, and the content of hydroxymethylfurfural in the sweetener composition is 0.01 to 0.25 weight relative to the solid content of the sweetener composition. %, 0.02-0.25 wt%, 0.025-0.25 wt%, 0.03-0.25 wt%, 0.035-0.25 wt%, 0.04-0.25 wt% %, 0.05-0.25 wt%, 0.06-0.25 wt%, 0.065-0.25 wt%, 0.07-0.25 wt%, 0.08-0.25 wt% %, 0.1-0.25 wt%, 0.01-0.2 wt%, 0.02-0.2 wt%, 0.025-0.2 wt%, 0.03-0.2 wt% %, 0.035-0.2 wt%, 0.04-0.2 wt%, 0.05-0.2 wt%, 0.06-0.2 wt%, 0.065
- furaneol is 0.1-30 ppm, 1.0-30 ppm, 1.5-30 ppm, 2.0-30 ppm, 2.5-30 ppm, based on the total weight of the sweetener composition. , 3.0-30ppm, 3.5-30ppm, 4.0-30ppm, 4.5-30ppm, 5.0-30ppm, 5.5-30ppm, 6.0-30ppm, 6.5-30ppm, 7 .0-30ppm, 7.5-30ppm, 8.0-30ppm, 8.5-30ppm, 9.0-30ppm, 10-30ppm, 0.1-25ppm, 1.0-25ppm, 1.5-25ppm , 2.0-25ppm, 2.5-25ppm, 3.0-25ppm, 3.5-25ppm, 4.0-25ppm, 4.5-25ppm, 5.0-25ppm, 5.5-25ppm, 6 .0-25 ppm, 6.5-25 ppm, 7.0-25 ppm, 7.5-25 ppm, 8.0-25 ppm, 8.5-25 ppm, 9.0
- hydroxymethylfurfural is 0.1-200 ppm, 0.3-200 ppm, 1.0-200 ppm, 5.0-200 ppm, 10-200 ppm, based on the total weight of the sweetener composition.
- the weight ratio of furaneol/total steviol glycosides in the sweetener composition is 0.001 to 0.8. In other embodiments, the weight ratio of furaneol/total steviol glycosides in the sweetener composition is from 0.01 to 0.8, from 0.015 to 0.8, from 0.02 to 0.8, from 0.025 to 0.8, 0.03-0.8, 0.035-0.8, 0.04-0.8, 0.045-0.8, 0.05-0.8, 0.001-0.
- the weight ratio of hydroxymethylfurfural/total steviol glycosides in the sweetener composition is 0.002-6.0, 0.01-6.0, 0.1-6.0, 0.2-6.0, 0.4-6.0, 0.002-3.0, 0.01-3.0, 0.1-3.0, 0.2-3.0, 0.2-6.0 4-3.0, 0.002-2.0, 0.01-2.0, 0.1-2.0, 0.2-2.0, 0.4-2.0, 0.002- 1.5, 0.01-1.5, 0.1-1.5, 0.2-1.5, 0.4-1.5, 0.002-1.0, 0.01-1. It may be 0, 0.1 to 1.0, 0.2 to 1.0, or 0.4 to 1.0.
- the sweetener composition is obtained by hydrothermally treating a stevia plant under conditions of a reaction temperature of 130° C. or higher and a reaction severity of 30 to 4000 as calculated by the following formula (1).
- stevia plant includes whole plants and plant parts of the stevia plant.
- Plant parts include leaves, stems, flowers, roots and any cuts thereof, as well as cells and tissues of Stevia plants.
- the reaction temperature in the hydrothermal treatment is not particularly limited as long as the reaction severity can be controlled within the above range. 160° C. or higher, 165° C. or higher, 170° C. or higher, 175° C. or higher, 180° C. or higher, 185° C. or higher, 190° C. or higher, 195° C. or higher, or 200° C. or higher.
- the upper limit of the reaction temperature can be 250° C. or lower, 230° C. or lower, or 210° C. or lower.
- the reaction time is 1-120 minutes, 1-60 minutes, 1-30 minutes, 1-20 minutes, 5-120 minutes, 5-60 minutes, 5-30 minutes or 5-20 minutes. etc.
- the pressure during the reaction can be a pressure at which the liquid pressure of the reaction liquid is equal to or higher than the saturated vapor pressure.
- reaction solution refers to the solution present in the reaction tank of the hydrothermal treatment apparatus, and may include, for example, the raw material stevia plant, the reaction solvent, the product, and any catalyst.
- the saturated vapor pressure varies depending on the reaction temperature, but can be determined, for example, by referring to "Steam Table” (1968) published by the Japan Society of Mechanical Engineers.
- the reaction severity calculated by the above formula (1) can be controlled to be 30 to 4000. 300-4000, 500-4000, 700-4000, 900-4000, 1000-4000, 30-3800, 50-3800, 100-3800, 300-3800, 500-3800, 700-3800, 900-3800, 1000- 3800, 30-3600, 50-3600, 100-3600, 300-3600, 500-3600, 700-3600, 900-3600, 1000-3600, 30-3400, 50-3400, 100-3400, 300-3400, 500-3400, 700-3400, 900-3400, 1000-3400, 30-3200, 50-3200, 100-3200, 300-3200, 500-3200, 700-3200, 900-3200, 1000-3200, 30- 3000; 700-2800, 900-2800, 1000-2800, 30-2600, 50-2600, 100-2600, 300-2600, 500-2600, 700-2600, 900-2600, 1000-2600, 30-2400, 50- 2400, 100-2400, 300-2400, 500-2400, 700-2400
- the sweetener composition may be in the form of liquid, paste, powder, granules, or the like.
- the solvent includes tap water, ion-exchanged water, soft water, distilled water, and degassed water obtained by degassing these waters.
- the sweetener composition may optionally contain components other than steviol glycosides and flavor components as long as the effects of the present invention are not impaired.
- ingredients include, for example, fructose, sugar, fructose-glucose liquid sugar, glucose, maltose, high-fructose liquid sugar, sugar alcohol, oligosaccharide, honey, sugar cane juice (brown molasses), starch syrup, luokan fruit powder, Natural sweeteners such as monk fruit extract, licorice powder, licorice extract, Samatococcus danieli seed powder, Somatococcus danieli seed extract, and artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin.
- natural sweeteners from the viewpoint of refreshing, easy to drink, natural taste, and imparting moderate richness, and particularly, fructose, glucose, maltose, sucrose, and sugar are preferably used. .
- These sweeteners may contain only one type, or may contain a plurality of them.
- the present invention also relates to food and drink containing the sweetener composition described above.
- the food or drink of the present invention is not particularly limited as long as it contains the sweetener composition described above.
- Food and drink means beverages and foods.
- the food or drink is a beverage.
- Foods include, for example, confectionery, bread, flour, noodles, rice, processed agricultural/forest products, processed livestock products, processed marine products, milk/dairy products, oils/fat processed products, seasonings, and other food ingredients. etc.
- Beverages include, for example, carbonated beverages, sports drinks, flavored waters, fruit juice beverages, alcoholic beverages, non-alcoholic beverages, beer-taste beverages such as beer and non-alcoholic beer, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, and functional beverages. etc.
- carbonated drinks include sparkling drinks, cola, diet cola, ginger ale, cider, fruit juice flavored carbonated drinks, and fruit juice flavored carbonated water.
- the amount of steviol glycosides in the beverage is, for example, 1 to 800 ppm, 20 to 750 ppm, 20 to 700 ppm, 20 to 650 ppm, 20 ⁇ 600ppm, 20 ⁇ 550ppm, 25 ⁇ 550ppm, 30 ⁇ 550ppm, 35 ⁇ 550ppm, 40 ⁇ 550ppm, 45 ⁇ 550ppm, 50 ⁇ 550ppm, 55 ⁇ 550ppm, 20 ⁇ 540ppm, 25 ⁇ 540ppm, 30 ⁇ 540ppm, 35 ⁇ 540ppm , 40-540ppm, 45-540ppm, 50-54 0ppm, 55-540ppm, 20-530ppm, 25-530ppm, 30-530ppm, 35-530ppm, 40-530ppm, 45-530ppm, 50-530ppm, 55-530ppm, 20-520ppm, 25-520ppm, 30-520ppm, 35-520ppm, 40-530ppm, 45-530ppm, 50-530ppm, 55-530ppm, 20-520ppm, 25
- the “compounding amount of steviol glycosides” in this case may be the above-mentioned compounding amount of total steviol glycosides, or any one or more steviol glycosides contained in total steviol glycosides. It may be the blending amount of the saccharide.
- the beverage according to one aspect of the present invention contains the sweetener composition so that the amount of steviol glycosides is within the above range and the amount of the aroma component derived from the stevia extract is within the following range. good too.
- the amount of the aromatic component is 0.1 to 300 ppm, 0.5 to 300 ppm, 1.0 to 300 ppm, 5.0 to 300 ppm, 10 to 300 ppm, 15 to 300 ppm, 20 to 300 ppm, 25 to 300ppm, 30-300ppm, 35-300ppm, 40-300ppm, 45-300ppm, 50-300ppm, 0.1-250ppm, 0.5-250ppm, 1.0-250ppm, 5.0-250ppm, 10-250ppm, 15-250ppm, 20-250ppm, 25-250ppm, 30-250ppm, 35-250ppm, 40-250ppm, 45-250ppm, 50-250ppm, 0.1-200ppm, 0.5-200ppm, 0.5-200ppm,
- Aroma components derived from stevia extracts include, for example, furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene, damascenone, and the like, and one or more of these may be included. By setting the content of the aroma component within this range, it is possible to impart appropriate sweetness and flavor to the beverage at the same time.
- the flavor may be a roasted flavor.
- the beverage may contain sweeteners other than steviol glycosides.
- sweeteners include, but are not limited to, sucrose, fructose corn syrup, erythritol, mogroside V, corn syrup, aspartame (also called L-phenylalanine compound), sucralose, acesulfame potassium, saccharin and xylitol.
- It may further contain one or more sweeteners selected from the group consisting of: Among them, it is preferable to use natural sweeteners from the viewpoint of refreshing, drinkability, natural taste, and provision of moderate richness, and especially fructose-glucose liquid sugar, sucrose, and corn syrup are preferably used.
- sweetening components Only one type of these sweetening components may be used, or a plurality of types may be used.
- These sweeteners have a sucrose-equivalent Brix of 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, It may be contained in an amount corresponding to 1.5 or less, 1.0 or less, or 0.5 or less, and the lower limit may be 0.1 or more.
- the gas pressure may be 2.2 kgf/cm 2 to 5.0 kgf/cm 2 .
- the gas pressure of the sparkling beverage is 2.2 kgf/cm 2 to 4.5 kgf/cm 2 , 2.2 kgf/cm 2 to 4.0 kgf/cm 2 , 2.2 kgf/cm 2 to 3.
- the content of gas in the sparkling beverage can be defined by gas pressure.
- gas pressure means that the liquid temperature of the sparkling beverage in the container is set to 20 ° C., and then the air in the head space is released to the atmosphere (snift) once.
- Carbon dioxide gas in the beverage is the gas pressure of To measure the gas pressure, fix the beverage at a liquid temperature of 20 ° C. to the gas pressure gauge, open the gas pressure gauge stopcock once and release it to the atmosphere to remove the carbon dioxide gas in the head space, then close the stopcock again. This can be done by swinging the gas pressure gauge and reading the value when the pointer reaches a certain position. In this specification, unless otherwise specified, this method is used to measure the gas pressure of sparkling beverages.
- the sucrose-equivalent Brix of the beverage is not particularly limited, but is preferably 1-15, more preferably 3-14, even more preferably 5-13, and particularly preferably 7-11.
- Brix can be calculated from the known sweetness of each sweetener such as steviol glycosides relative to sucrose and the content of each sweetener.
- the relative ratio of the sweetness of various sweeteners to the sweetness of sucrose 1 can be obtained from a known sugar sweetness conversion table (for example, Beverage Japan Co., Ltd. "Beverage Glossary", page 11).
- the relative ratio of sweetness to sucrose sweetness 1 can be determined by sensory test. As such a sensory test, for example, a sample was prepared by adding sugar to pure water so that the Brix ranged from 3.0 to 5.0 in increments of 0.5. Methods of selecting sugared samples with sweetness intensity are included.
- Alcoholic beverages are beverages containing alcohol, and alcohol here means ethyl alcohol (ethanol), unless otherwise specified, as described above. Alcoholic beverages are not particularly limited as long as they contain alcohol. Alcohol content of 0.05 to 40 v/v%, 1.0 to 10 v/v%, 2.0 to 9.0 v/v% or 3.0 to 8.0 v/v%, such as beer, low-malt beer, chuhai and cocktails. It may be a 0 v/v % beverage, or a beverage with an alcohol content of less than 0.05 v/v % such as non-alcoholic beer, chuhai-taste beverage, or soft drink.
- Alcohol content of 0.05 to 40 v/v%, 1.0 to 10 v/v%, 2.0 to 9.0 v/v% or 3.0 to 8.0 v/v%, such as beer, low-malt beer, chuhai and cocktails. It may be a 0 v/v % beverage, or a beverage with an alcohol content of less than 0.05 v/
- the beverage preferably has an alcohol content of less than 0.05 v/v %, more preferably 0.00 v/v %.
- the alcohol content shall be shown by the volume/volume-based percentage (v/v%).
- the alcohol content of the beverage can be measured by any known method, and for example, it can be measured by a vibrating density meter.
- the flavor of the beverage is not particularly limited, and can be adjusted to various flavors.
- the beverage may be an orange flavored, lemon flavored, lime flavored, grape flavored, ginger ale flavored, cassis flavored, green tea flavored, oolong tea flavored, black tea flavored, coffee flavored or cola flavored beverage.
- the flavor of the beverage of the present invention includes ingredients approved as food additives, such as fruit juices, acidulants, flavors, plant extracts, dairy products, and other flavors, or ingredients that have been eaten for a long time even if not approved. and can be adjusted by adding ingredients that are generally recognized as safe.
- additives may be added to the beverage as long as the effects of the present invention are not impaired.
- additives include acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, seasonings, extracts, pH adjusters, and quality stabilizers.
- the energy (total energy amount) of the beverage is not particularly limited, but is 0 to 50 Kcal/100 ml, 0 to 45 Kcal/100 ml, 0 to 40 Kcal/100 ml, 0 to 35 Kcal/100 ml, 0 to 30 Kcal/100 ml, and 0 to 24 Kcal/100 ml.
- 0-22Kcal/100ml 0-20Kcal/100ml, 0-15Kcal/100ml, 0-10Kcal/100ml, 0-5Kcal/100ml, 0.1-50Kcal/100ml, 0.1-45Kcal/100ml, 0.1 ⁇ 40Kcal/100ml, 0.1 ⁇ 35Kcal/100ml, 0.1 ⁇ 30Kcal/100ml, 0.1 ⁇ 24Kcal/100ml, 0.1 ⁇ 22Kcal/100ml, 0.1 ⁇ 20Kcal/100ml, 0.1 ⁇ 15Kcal /100ml, 0.1-10Kcal/100ml, 0.1-5Kcal/100ml, 1-50Kcal/100ml, 1-45Kcal/100ml, 1-40Kcal/100ml, 1-35Kcal/100ml, 1-30Kcal/100ml, 1 ⁇ 24Kcal/100ml, 1 ⁇ 22Kcal/100ml, 1 ⁇ 20Kcal/100ml, 1 ⁇ 15Kcal/100ml
- the beverage may be prepared as a packaged beverage that has been heat sterilized and packed in a container.
- the container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles.
- heat sterilization the type is not particularly limited, and for example, it can be performed using a normal technique such as UHT sterilization and retort sterilization.
- the temperature of the heat sterilization step is not particularly limited, but is, for example, 65 to 130° C., preferably 85 to 120° C., for 10 to 40 minutes. However, sterilization at an appropriate temperature for several seconds, for example, 5 to 30 seconds is not a problem if a sterilization value equivalent to that under the above conditions can be obtained.
- the manufacturing method of the food and drink is not particularly limited as long as the food and drink containing each of the above ingredients can be obtained.
- a method for producing a food or drink comprising obtaining a sweetener composition containing steviol glycosides and a flavor component, and adding the sweetener composition to the food or drink or raw materials thereof.
- a manufacturing method comprising: Obtaining a sweetener composition containing a steviol glycoside and an aroma component is as described in the above “1. Sweetener composition containing a steviol glycoside and an aroma component”. Addition of the sweetener composition to a food or a raw material thereof can be performed at any step in the manufacturing process of the food or drink. This may be done at the time of final adjustment.
- the present invention also relates to a method for imparting sweetness and flavor to food and drink.
- the present invention relates to food and beverage products (e.g., beverages) comprising blending the sweetener composition described in the above “1.
- Sweetener composition containing steviol glycoside and aroma component It relates to a method of imparting sweetness and flavor to products.
- the composition is as described in the above “1.
- the flavor may be a roasted flavor.
- the present invention relates to a method for imparting sweetness and flavor to food and drink.
- the present invention relates to food and beverage products (e.g., beverages) comprising blending the sweetener composition described in the above “1.
- Sweetener composition containing steviol glycoside and aroma component It relates to a method of imparting sweetness and flavor to products.
- the composition is as described in the above “1.
- the flavor may be a
- Food and drink containing a sweetener composition blending the composition into food and drink can be performed, for example, when mixing raw materials of food and drink, or when the taste of food and drink is improved. You may mix
- the amount of the sweetener composition of the present invention to be added to the food or drink is not particularly limited, and the amount can be appropriately set within a range in which the desired sweetness and flavor can be obtained at the same time.
- the blending amount varies depending on the type of food and drink. It can be set to be similar to that described in "Food and drink”.
- the present invention also relates to sweetening and flavoring agents for food and drink.
- the present invention may also be a composition for imparting sweetness and flavor to food and drink.
- sweetening and flavor imparting agent or “sweetening or flavor imparting composition” means that when added to a food or drink (e.g., a beverage), it simultaneously imparts sweetness and flavor to the food or drink. It means matter. References herein to sweetening and flavoring agents also apply to sweetening and flavoring compositions.
- the sweetening and flavor imparting agent is preferably capable of imparting a proper balance of sweetness and flavor to the food and drink when added to the food and drink.
- the sweetening and flavoring agent comprises the sweetener composition described above in "1. Sweetener composition containing steviol glycoside and flavor component”.
- the sweetener and flavoring agent may be in the form of liquid, paste, powder, granules, or the like.
- the content of the sweetener composition of the present invention contained in the sweetening and flavoring agent is 30 to 100% by weight, 40 to 99% by weight, based on the total weight of the sweetening and flavoring agent. , 50 to 98% by weight, 60 to 97% by weight, 70 to 96% by weight, or 80 to 95% by weight.
- the sweetening and flavoring agent may consist essentially of steviol glycosides and aroma components derived from stevia extract.
- the phrase “consisting essentially of steviol glycosides and flavor components derived from stevia extract” does not include other impurities that are unavoidably included in the manufacturing process of the sweetener composition of the present invention.
- sweetening and flavoring agents may contain ingredients other than the sweetener composition of the present invention.
- ingredients include, for example, sweeteners.
- Sweeteners include, for example, fructose, sugar, high-fructose corn syrup, glucose, maltose, high-fructose corn syrup, sugar alcohols, oligosaccharides, honey, sugar cane juice (brown molasses), starch syrup, monk fruit powder, monk fruit extract, Examples include natural sweeteners such as licorice powder, licorice extract, Somatococcus danieli seed powder, and Somatococcus danieli seed extract, and artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin.
- natural sweeteners from the viewpoint of refreshing, easy to drink, natural taste, and imparting moderate richness, and particularly, fructose, glucose, maltose, sucrose, and sugar are preferably used.
- These sweeteners may contain only one type, or may contain a plurality of them.
- a sweetener composition containing steviol glycosides and a flavor component The total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 80% by weight with respect to the total steviol glycoside content,
- the aroma component includes furaneol,
- the total steviol glycosides consist of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N and stevioside
- a sweetener composition is provided having a furaneol/total steviol glycoside weight ratio of 0.001 to 0.8.
- the total content of Rebaudioside A, Rebaudioside D and Rebaudioside M may be 15-60% by weight, 20-60% by weight, 20-55% by weight or 20-50% by weight.
- the weight ratio of furaneol/total steviol glycosides is 0.02 to 0.5, 0.04 to 0.5, 0.05 to 0.5, 0.02 to 0.25, 0.04-0.25, 0.05-0.25, 0.02-0.2, 0.04-0.2, 0.05-0.2, 0.02-0.1, 0.04-0.25 04 to 0.1 or 0.05 to 0.1 or the like.
- a sweetener composition containing steviol glycosides and a flavor component The total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 80% by weight with respect to the total steviol glycoside content,
- the aroma component contains hydroxymethylfurfural
- the total steviol glycosides consist of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N and stevioside
- a sweetener composition is provided wherein the weight ratio of hydroxymethylfurfural/total steviol glycosides is from 0.002 to 6.0.
- the total content of Rebaudioside A, Rebaudioside D and Rebaudioside M may be 15-60% by weight, 20-60% by weight, 20-55% by weight or 20-50% by weight.
- the weight ratio of hydroxymethylfurfural/total steviol glycosides is 0.1 to 2.0, 0.2 to 2.0, 0.4 to 2.0, 0.1 to 1.0. 5, 0.2 to 1.5, 0.4 to 1.5, 0.1 to 1.0, 0.2 to 1.0, or 0.4 to 1.0.
- a sweetener composition containing steviol glycosides and a flavor component The total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 80% by weight with respect to the total steviol glycoside content,
- the aroma component includes furaneol and hydroxymethylfurfural,
- the total steviol glycosides consist of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N and stevioside,
- the weight ratio of furaneol/total steviol glycosides is 0.001 to 0.8
- a sweetener composition is provided wherein the weight ratio of hydroxymethylfurfural/total steviol glycosides is from 0.002 to 6.0.
- the total content of Rebaudioside A, Rebaudioside D and Rebaudioside M may be 15-60% by weight, 20-60% by weight, 20-55% by weight or 20-50% by weight.
- the weight ratio of furaneol/total steviol glycosides is 0.02 to 0.5, 0.04 to 0.5, 0.05 to 0.5, 0.02 to 0.25, 0.04-0.25, 0.05-0.25, 0.02-0.2, 0.04-0.2, 0.05-0.2, 0.02-0.1, 0.04-0.25 04 to 0.1 or 0.05 to 0.1 or the like.
- the weight ratio of hydroxymethylfurfural/total steviol glycosides is 0.1 to 2.0, 0.2 to 2.0, 0.4 to 2.0, 0.1 to 1.0. 5, 0.2 to 1.5, 0.4 to 1.5, 0.1 to 1.0, 0.2 to 1.0, or 0.4 to 1.0.
- a sweetener composition containing steviol glycosides and a flavor component The total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 80% by weight relative to the total steviol glycoside content, and rebaudioside B is contained in a proportion of 1 to 85% by weight,
- the aroma component contains one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene and damascenone,
- a sweetener composition is provided wherein the total steviol glycosides consist of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N and stevioside.
- the total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 60% by weight, 20 to 60% by weight, 20 to 55% by weight, or 20 to 50% by weight, relative to the total steviol glycoside content. It may be 50% by weight or the like.
- the content of rebaudioside B is 15 to 85% by weight, 30 to 85% by weight, 40 to 85% by weight, 15 to 80% by weight, 30% by weight, relative to the content of total steviol glycosides. ⁇ 80 wt%, 40-80 wt%, 15-75 wt%, 30-75 wt%, 40-75 wt%, and the like.
- a sweetener composition containing steviol glycosides and a flavor component The total content of rebaudioside A, rebaudioside D and rebaudioside M is 15 to 80% by weight with respect to the total steviol glycoside content,
- the aroma component contains one or more selected from the group consisting of furaneol, hydroxymethylfurfural, furfural, vanillin, cyclotene and damascenone,
- the total steviol glycosides consist of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside I, rebaudioside M, rebaudioside N and stevioside,
- a sweetener composition obtained by hydrothermally treating a stevia plant under conditions of a reaction temperature of 130° C.
- reaction severity is 100-4000, 500-4000, 1000-4000, 30-3000, 100-3000, 500-3000, 1000-3000, 30-2400, 100-2400, 500-2400 or 1000 ⁇ 2400 or the like.
- Reaction severity is a parameter that converts the history of heat and time received by raw materials under hydrothermal reaction conditions of 100°C or higher into an energy value. If the reaction severity is constant, the fluctuations in the reaction temperature can be mutually adjusted with the reaction time and the fluctuations in the reaction time with the reaction temperature. If the reaction severity is successfully introduced, the data obtained in the small-capacity batch-type hydrothermal reactor, which can give precise reaction conditions at the laboratory level, can be applied to the reaction control of the industrial continuous hydrothermal reactor. can be applied.
- a SUS316 batch-type hydrothermal reactor (inner volume: 35 ml) was charged with 3.4 g of crushed stevia leaves, 25 g of ion-exchanged water was added, and the reactor was charged with a temperature sensor. This is immersed in a salt bath with a temperature level of 130, 160, 170, 180, and 190°C for a reaction time of 0 to 20 minutes. After rapid cooling with cold water, fractions were taken and the products were analyzed. The temperature history inside the reactor was actually measured by an inserted temperature sensor, and the reaction severity to which the sample was subjected was monitored in real time using a commercially available data logger.
- Example A Evaluation of decomposition behavior of steviol glycosides
- concentration of each steviol glycoside obtained by hydrothermal reaction was determined by liquid chromatography mass spectrometry (LC/MSMS).
- LC/MSMS liquid chromatography mass spectrometry
- a Shimadzu M8050 UPLC:Nexsera
- Shimadzu Shim-pack XR-ODSII 2.0 x 150 mm
- FIG. 1 shows the degradation behavior of steviol glycosides with respect to reaction severity for samples other than Example 2.
- FIG. 2 also shows a logarithmic graph of the reaction severity of FIG. Tables 1 to 3 show reaction conditions and steviol glycoside analysis results for each level of measurement.
- Example 1 is a sample that was subjected to hot water extraction using ion-exchanged water without hydrothermal treatment.
- Example B Evaluation of production behavior of aroma components The production behavior of furaneol and hydroxymethylfurfural was evaluated using LC/MSMS.
- a Shimadzu M8050 (UPLC:Nexsera) was equipped with a Phenomenex SecurityGurdTM Ultra AJ0-9502 C18 for 2.1 mm ID guard column and a Shimadzu Shim-pack XR-ODSII (2.0 x 150 mm) column.
- 30% (v/v) acetonitrile was used to dilute the sample, the injection volume was 1 ⁇ L, the liquid transfer mode was binary gradient under the conditions of column oven temperature of 40°C, and ultrapure water of 0.1% (v) was used as mobile phase A.
- Example C Sensory Evaluation of Sweetness and Flavor
- the sweetness and flavor of the sweetener composition according to the present invention were evaluated using extracts of the levels shown in Table 7, each having a different reaction severity. All the levels shown in Table 7 are the same as those used in Examples A and B.
- the extract of each level was diluted with ion-exchanged water 50 times by weight to prepare samples for sensory evaluation. Each sample was evaluated according to the following criteria by panelists (four persons) who had undergone sensory training. The evaluation was performed by spitting and was performed by rinsing the mouth four or more times before taking each sample.
- Tables 8 and 9 show the evaluation results for the two items of sweetness and roasted aroma, respectively.
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Abstract
Description
[1]
ステビオール配糖体および香気成分を含む甘味料組成物であって、
総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、
前記香気成分は、フラネオール、ヒドロキシメチルフルフラール、フルフラール、バニリン、シクロテンおよびダマセノンからなる群から選択される1種以上を含む、甘味料組成物。
[2]
前記香気成分がフラネオールを含み、前記甘味料組成物におけるフラネオール含有量が、甘味料組成物の固形分量に対して0.00005~0.035重量%である、[1]に記載の甘味料組成物。
[3]
前記総ステビオール配糖体の含有量が、甘味料組成物の固形分量に対して5~50重量%である、[1]または[2]に記載の甘味料組成物。
[4]
フラネオール/総ステビオール配糖体の重量比が0.001~0.8である、[1]~[3]のいずれか一項に記載の甘味料組成物。
[5]
前記総ステビオール配糖体の含有量に対して、レバウジオシドBを1~85重量%の割合で含む、[1]~[4]のいずれか一項に記載の甘味料組成物。
[6]
前記香気成分がステビア抽出物由来の香気成分である、[1]~[5]のいずれか一項に記載の甘味料組成物。
[7]
ステビア植物を、反応温度130℃以上かつ下記式(1)で算出される反応過酷度が30~4000の条件で水熱処理することで得られる、[1]~[6]のいずれか一項に記載の甘味料組成物。
前記総ステビオール配糖体が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドM、レバウジオシドNおよびステビオシドからなる、[1]~[7]のいずれか一項に記載の甘味料組成物。
[9]
[1]~[8]のいずれか一項に記載の甘味料組成物を含む、飲食品。
[10]
飲料である、[9]に記載の飲食品。
本発明は、ステビオール配糖体および香気成分を含む甘味料組成物に関する。具体的には、ステビオール配糖体および香気成分を含む甘味料組成物であって、総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、前記香気成分は、フラネオール、ヒドロキシメチルフルフラール、フルフラール、バニリン、シクロテンおよびダマセノンからなる群から選択される1種以上を含む、甘味料組成物に関する。
また、本発明の一態様において、甘味料組成物に含まれる香気成分は、ステビア抽出物のメイラード反応生成物であってもよい。本明細書中、「ステビア抽出物のメイラード反応生成物」とは、ステビア抽出物に含まれるステビオール配糖体および/または還元糖とアミン供与体(例えば、アミノ酸、ペプチドおよびタンパク質等のアミノ化合物)を、100℃を超える高熱で反応させた際の生成物を意味する。
反応温度の上限は、目安として、250℃以下、230℃以下または210℃以下等とすることができる。
本発明は、前述した甘味料組成物を含む飲食品にも関する。本発明の飲食品は、前述した甘味料組成物を含んでいれば特に限定されない。飲食品とは、飲料および食品を意味する。好ましくは、飲食品は飲料である。
0ppm、55~540ppm、20~530ppm、25~530ppm、30~530ppm、35~530ppm、40~530ppm、45~530ppm、50~530ppm、55~530ppm、20~520ppm、25~520ppm、30~520ppm、35~520ppm、40~520ppm、45~520ppm、50~520ppm、55~520ppm、20~510ppm、25~510ppm、30~510ppm、35~510ppm、40~510ppm、45~510ppm、50~510ppm、55~510ppm、20~505ppm、25~505ppm、30~505ppm、35~505ppm、40~505ppm、45~505ppm、50~505ppm、55~505ppm、20~500ppm、25~500ppm、30~500ppm、35~500ppm、40~500ppm、45~500ppm、50~500ppm、55~500ppm、20~495ppm、25~495ppm、30~495ppm、35~495ppm、40~495ppm、45~495ppm、50~495ppm、55~495ppm、20~490ppm、25~490ppm、30~490ppm、35~490ppm、40~490ppm、45~490ppm、50~490ppm、55~490ppm、100~500ppm、100~400ppm、150~400ppm、200~400ppm、250~400ppm、300~400ppm、100~150ppm、100~200ppm、100~250ppmまたは100~300ppm等となるように配合してもよい。ステビオール配糖体の含有量をこの範囲とすることで、飲料に適度な甘みを付与することができる。なお、この場合の「ステビオール配糖体の配合量」は、前述の総ステビオール配糖体の配合量であってもよいし、総ステビオール配糖体に含まれる任意の1つまたは複数のステビオール配糖体の配合量であってもよい。
本発明は、飲食品に甘味および香味を付与する方法にも関する。具体的には、本発明は、上記「1.ステビオール配糖体および香気成分を含む甘味料組成物」で述べた甘味料組成物を飲食品(例えば、飲料)に配合することを含む、飲食品に甘味および香味を付与する方法に関する。前記組成物については、上記「1.ステビオール配糖体および香気成分を含む甘味料組成物」で述べたとおりである。本発明の一態様における前記方法によれば、前記組成物を飲食品に配合することにより、飲食品に適度な甘味および香味を同時に付与することができる。好ましい態様において、香味は焙煎香であってもよい。
また、前記組成物を飲食品に配合することは、上記「2.甘味料組成物を含む飲食品」で述べたように、例えば、飲食品の原料を混合する際や、飲食品の味質の最終調整の際に、前記組成物を飲食品またはその原料に配合してもよい。
本発明は、飲食品の甘味および香味付与剤にも関する。また、本発明は、飲食品の甘味および香味付与用組成物であってもよい。本明細書において、「甘味および香味付与剤」または「甘味または香味付与用組成物」とは、飲食品(例えば、飲料)に添加された場合に、当該飲食品に甘味および香味を同時に付与する物質のことを意味する。本明細書において、甘味および香味付与剤についての説明は、甘味および香味付与用組成物についても当てはまる。甘味および香味付与剤は、好ましくは、飲食品に添加された際に、その飲食品に甘味および香味を適度なバランスで付与することができる。
本発明の一態様において、
ステビオール配糖体および香気成分を含む甘味料組成物であって、
総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、
前記香気成分は、フラネオールを含み、
前記総ステビオール配糖体が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドM、レバウジオシドNおよびステビオシドからなり、
フラネオール/総ステビオール配糖体の重量比が0.001~0.8である甘味料組成物が提供される。本態様において、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量は、15~60重量%、20~60重量%、20~55重量%または20~50重量%等であってもよい。また、本態様において、フラネオール/総ステビオール配糖体の重量比は、0.02~0.5、0.04~0.5、0.05~0.5、0.02~0.25、0.04~0.25、0.05~0.25、0.02~0.2、0.04~0.2、0.05~0.2、0.02~0.1、0.04~0.1または0.05~0.1等であってもよい。
ステビオール配糖体および香気成分を含む甘味料組成物であって、
総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、
前記香気成分は、ヒドロキシメチルフルフラールを含み、
前記総ステビオール配糖体が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドM、レバウジオシドNおよびステビオシドからなり、
ヒドロキシメチルフルフラール/総ステビオール配糖体の重量比が0.002~6.0である甘味料組成物が提供される。本態様において、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量は、15~60重量%、20~60重量%、20~55重量%または20~50重量%等であってもよい。また、本態様において、ヒドロキシメチルフルフラール/総ステビオール配糖体の重量比は、0.1~2.0、0.2~2.0、0.4~2.0、0.1~1.5、0.2~1.5、0.4~1.5、0.1~1.0、0.2~1.0または0.4~1.0等であってもよい。
ステビオール配糖体および香気成分を含む甘味料組成物であって、
総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、
前記香気成分は、フラネオールおよびヒドロキシメチルフルフラールを含み、
前記総ステビオール配糖体が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドM、レバウジオシドNおよびステビオシドからなり、
フラネオール/総ステビオール配糖体の重量比が0.001~0.8であり、
ヒドロキシメチルフルフラール/総ステビオール配糖体の重量比が0.002~6.0である甘味料組成物が提供される。本態様において、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量は、15~60重量%、20~60重量%、20~55重量%または20~50重量%等であってもよい。また、本態様において、フラネオール/総ステビオール配糖体の重量比は、0.02~0.5、0.04~0.5、0.05~0.5、0.02~0.25、0.04~0.25、0.05~0.25、0.02~0.2、0.04~0.2、0.05~0.2、0.02~0.1、0.04~0.1または0.05~0.1等であってもよい。また、本態様において、ヒドロキシメチルフルフラール/総ステビオール配糖体の重量比は、0.1~2.0、0.2~2.0、0.4~2.0、0.1~1.5、0.2~1.5、0.4~1.5、0.1~1.0、0.2~1.0または0.4~1.0等であってもよい。
ステビオール配糖体および香気成分を含む甘味料組成物であって、
総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、かつレバウジオシドBを1~85重量%の割合で含み、
前記香気成分は、フラネオール、ヒドロキシメチルフルフラール、フルフラール、バニリン、シクロテンおよびダマセノンからなる群から選択される1種以上を含み、
前記総ステビオール配糖体が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドM、レバウジオシドNおよびステビオシドからなる、甘味料組成物が提供される。本態様において、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量は、総ステビオール配糖体の含有量に対して、15~60重量%、20~60重量%、20~55重量%または20~50重量%等であってもよい。また、本態様において、レバウジオシドBの含有量は、総ステビオール配糖体の含有量に対して、15~85重量%、30~85重量%、40~85重量%、15~80重量%、30~80重量%、40~80重量%、15~75重量%、30~75重量%または40~75重量%等であってもよい。
ステビオール配糖体および香気成分を含む甘味料組成物であって、
総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、
前記香気成分は、フラネオール、ヒドロキシメチルフルフラール、フルフラール、バニリン、シクロテンおよびダマセノンからなる群から選択される1種以上を含み、
前記総ステビオール配糖体が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドM、レバウジオシドNおよびステビオシドからなり、
ステビア植物を、反応温度130℃以上かつ下記式(1)で算出される反応過酷度が30~4000の条件で水熱処理することで得られる、甘味料組成物が提供される。本態様において、反応過酷度は、100~4000、500~4000、1000~4000、30~3000、100~3000、500~3000、1000~3000、30~2400、100~2400、500~2400または1000~2400等であってもよい。
原料としてステビア乾燥葉(含水率:10重量%以下)の粉砕物を用い、以下の手順および条件で水熱反応処理を行った。
一般に、水熱反応の条件については反応温度および反応時間を設定するが、工業プロセスに適用する場合、実際の反応場における反応温度および反応時間を外部から精密に管理することが困難になるため、以下の式(1)で算出される反応過酷度(R0, Severity Parameter)を制御パラメータとして使用した。
水熱反応によって得られる各ステビオール配糖体の濃度を液体クロマトグラフィー質量分析(LC/MSMS)法によって求めた。測定には、島津製作所社製M8050 (UPLC:Nexsera)に、Phenomenex社製SecurityGurdTM Ultra AJ0-9502 C18 for 2.1 mm ID ガードカラムおよび島津製作所社製Shim-pack XR-ODSII(2.0 x 150 mm)カラムを適用した。
サンプル希釈には30%(v/v)アセトニトリルを用い、注入量を1μLとして、カラムオーブン温度40℃の条件下で送液モードisocraticを選択し、移動相Aとして超純水0.1%(v/v)ギ酸混液を0.34 ml/min、移動相Bとして前記アセトニトリルを0.16 ml/minで送液した。検出時間は13分であった。図1に、例2を除くサンプルについて反応過酷度に対するステビオール配糖体の分解挙動を示した。また、図2に、例1および2を除くサンプルについて図1の反応過酷度を対数で表示したグラフを示した。表1~3に、測定した各水準に係る反応条件およびステビオール配糖体の分析結果を示した。なお、図1および2において、縦軸の「配糖体回収率」は、ステビア植物を温水抽出した場合の回収率を100%とした際の回収率である。また、例1は、水熱処理を行わずにイオン交換水を用いて温水抽出を行ったサンプルである。
この結果から、反応過酷度の上昇に伴ってステビア植物から溶出したステビオール配糖体が加水分解されることが示唆された。また、対数近似されたように、ステビオール配糖体の収率は、反応過酷度(対数)に対してリニアな関係にあり、反応温度の水準に依らず、反応エネルギーに対して線形の関係が保たれていた。
LC/MSMSを用いてフラネオールおよびヒドロキシメチルフルフラールの生成挙動を評価した。測定には、島津製作所社製M8050 (UPLC:Nexsera)に、Phenomenex社製SecurityGurdTM Ultra AJ0-9502 C18 for 2.1 mm ID ガードカラムおよび島津製作所社製Shim-pack XR-ODSII(2.0 x 150 mm)カラムを適用した。
サンプル希釈には30%(v/v)アセトニトリルを用い、注入量を1μLとして、カラムオーブン温度40℃の条件下で送液モードbinary gradientを選択し、移動相Aとして超純水0.1%(v/v)ギ酸混液を、移動相Bとして前記アセトニトリルを0.5 ml/minで送液した。検出時間は12分であった。結果を図3および4に示した。表4に、フラネオールおよびヒドロキシメチルフルフラールの濃度をそれぞれ示した。
また、水熱反応によって生成される各香気成分の挙動をガスクロマトグラフィー質量分析(GC/MS)法によっても評価した。試料導入はダイナミックヘッドスペース(DHS)法により行い、表5に示す条件で香気成分の測定を行った。測定した各サンプルの水熱反応の条件は、上記表1に示したものと同じである。表6に、測定した各香気成分の内部標準物質に対するピーク面積比(ISTD比、10倍希釈)を示した。
それぞれ反応過酷度が異なる表7に示す水準の抽出液を用いて、本発明に係る甘味料組成物の甘味および香味を評価した。表7に示す水準は、いずれも実施例AおよびBで使用したものと同じである。各水準に係る抽出液を重量基準で50倍のイオン交換水で希釈し、官能評価用のサンプルとした。各サンプルを、官能に関して訓練を受けた者(4名)がパネラーとなって下記の基準で評価した。評価は吐き出しで行い、各サンプルを口に含む前に4回以上口を漱いで実施した。表8および9に、甘味および焙煎香の2項目の評価結果をそれぞれ示した。
Claims (10)
- ステビオール配糖体および香気成分を含む甘味料組成物であって、
総ステビオール配糖体の含有量に対して、レバウジオシドA、レバウジオシドDおよびレバウジオシドMの合計含有量が15~80重量%であり、
前記香気成分は、フラネオール、ヒドロキシメチルフルフラール、フルフラール、バニリン、シクロテンおよびダマセノンからなる群から選択される1種以上を含む、甘味料組成物。 - 前記香気成分がフラネオールを含み、前記甘味料組成物におけるフラネオール含有量が、甘味料組成物の固形分量に対して0.00005~0.035重量%である、請求項1に記載の甘味料組成物。
- 前記総ステビオール配糖体の含有量が、甘味料組成物の固形分量に対して5~50重量%である、請求項1または2に記載の甘味料組成物。
- フラネオール/総ステビオール配糖体の重量比が0.001~0.8である、請求項1~3のいずれか一項に記載の甘味料組成物。
- 前記総ステビオール配糖体の含有量に対して、レバウジオシドBを1~85重量%の割合で含む、請求項1~4のいずれか一項に記載の甘味料組成物。
- 前記香気成分がステビア抽出物由来の香気成分である、請求項1~5のいずれか一項に記載の甘味料組成物。
- 前記総ステビオール配糖体が、レバウジオシドA、レバウジオシドB、レバウジオシドC、レバウジオシドD、レバウジオシドE、レバウジオシドF、レバウジオシドI、レバウジオシドM、レバウジオシドNおよびステビオシドからなる、請求項1~7のいずれか一項に記載の甘味料組成物。
- 請求項1~8のいずれか一項に記載の甘味料組成物を含む、飲食品。
- 飲料である、請求項9に記載の飲食品。
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