Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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

Definitions

• the present disclosure relates to rebaudioside compositions containing steviol glycosides and foods containing the same.
• Stevia is a perennial plant of the Chrysanthemum family that is native to Paraguay in South America, and its scientific name is Stevia Rebaudiana Bertoni.
• Stevia is mainly composed of stevioside, which is 300 times sweeter than sugar, and contains sweet ingredients such as rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, and dulcoside A. I'm here. These sweetening ingredients are used as natural sweeteners.
• Stevioside the main component of stevia, has been known to exist for a long time and has been used as a sweetener, but when used as a sweetener, it leaves an unpleasant aftertaste such as bitterness, so its use is limited. It was something that was given to me.
• rebaudioside A which is contained in stevia as an auxiliary sweet component, has a good sweetness with less bitterness than stevioside and a sweetness level 1.3 to 1.5 times that of stevioside. Therefore, a stevia sweetener containing more rebaudioside A than stevioside has been desired.
• the present inventors improved the variety by repeating cross-selection from conventional varieties, and developed a stevia variety (Stevia rebaudiana Bertoni Morita) containing rebaudioside A as the main component and stevioside as a subcomponent.
• a rebaudioside sweetener was developed from the stevia variety (Patent Document 1).
• Steviol glycosides include rebaudioside A, rebaudioside D, rebaudioside M, etc., and the taste characteristics may change depending on the ratio of these combinations. Since the preferred taste quality can vary depending on conditions such as the food and usage conditions, it is desirable to provide combinations of steviol glycosides having various taste characteristics.
• the present inventors conducted extensive research and found that a specific combination of several types of steviol glycosides is superior in specific taste qualities.
• the present inventors have discovered that a rebaudioside composition containing a specific combination of these steviol glycosides can be usefully used as an additive for foods, etc., and have completed the present invention.
• the present disclosure provides a rebaudioside composition containing at least one of rebaudioside A, rebaudioside D, and rebaudioside M, a sweetener or food containing the same, and a method for producing the same. provide.
• this disclosure provides: (Item 1) A rebaudioside composition comprising rebaudioside A, rebaudioside D and rebaudioside M. (Item 2) The rebaudioside composition of any of the preceding items, comprising less than about 65% by weight of said rebaudioside A. (Item 3) The rebaudioside composition of any of the preceding items, comprising about 35-65% by weight of said rebaudioside A. (Item 4) The rebaudioside composition of any of the preceding items, comprising greater than about 20% and less than about 65% by weight of said rebaudioside A.
• the rebaudioside composition of any of the preceding items comprising a total content of said rebaudioside D and said rebaudioside M of about 5 to 65% by weight.
• a rebaudioside composition according to any of the preceding items comprising a total content of said rebaudioside D and said rebaudioside M of about 5 to 40% by weight.
• the rebaudioside composition of any of the preceding items comprising about 95% or more by weight of said rebaudioside A.
• the rebaudioside composition of any of the above items further comprising rebaudioside O, eg, about 1 to 10% by weight of rebaudioside O.
• rebaudioside composition of any of the above items further comprising rebaudioside N, eg, about 1 to 10% by weight rebaudioside N.
• Rebaudioside composition of any of the above items acidulant, sweetener, salt, seasoning, fragrance, coloring agent, mineral, vitamin, antioxidant, preservative, blowing agent, foam support agent, alcohol, and additional ingredients selected from the group consisting of binders, fillers, thickeners, surfactants, anti-caking agents, fruit juices and vegetable juices.
• the food may include sports drinks, still drinks, carbonated drinks, ginger ale, root beer, cider, fruit flavored soft drinks (e.g.
• citrus flavored soft drinks such as lemon lime or orange
• powdered soft drinks fruit and/or Fruit juices derived from vegetables, fruit drinks, fruit juice drinks, fruit-flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, cafe au lait, milk tea, fruit milk drinks, drinking yogurt , lactic acid bacteria drinks, dairy products, bakery products, yogurt, jelly, drinking jelly, pudding, Bavarois, blancmange, cake, brownie, mousse, frozen food, ice cream, ice milk, lacto ice, sherbet, sweets, mochi, snacks, candy, Soft candy, sauce, edible gel, cream, pasta, jam, corn products, spices, grilled meat, tomato ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, retort foods, pickles, preserved foods, cereal products, frozen desserts , instant noodles, jam, chewing gum, Japanese sweets, health foods, chocolate, tabletop sweeteners, baked goods, delicacies, water
• a dioside composition or composition, or a food product of any of the above items (Item 18) The rebaudioside composition or composition of any of the above items, wherein the food is selected from the group consisting of lactic acid bacteria drinks, fruit juice drinks, coffee, cupcakes, pastries, protein drinks, protein bars, chocolate and sports drinks. , or food. (Item 19) A method for producing a food product, comprising the step of adding a rebaudioside composition or a composition according to any of the above items to a food product.
• the present disclosure provides a rebaudioside composition that is excellent in specific taste quality, and can thereby add high added value to foods and the like.
• FIG. 1 is a schematic diagram showing the taste curves of each sweetener.
• R represents rebaudioside
• ADM represents a mixture of rebaudioside A, D and M
• ST represents stevioside.
• the vertical axis shows the position where the sweet taste is felt strongly
• the horizontal axis shows the time (seconds) at which the sweet taste is felt after ingestion.
• rebaudioside composition refers to a composition of multiple types of steviol glycosides containing at least one of rebaudioside A, rebaudioside D, and rebaudioside M. Refers to a composition containing a combination.
• the rebaudioside composition is a steviol glycoside (e.g., rebaudioside A, rebaudioside B, rebaudioside C, Rebaudioside D, Rebaudioside E, Rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside Dioside L, Rebaudioside M, Rebaudioside N, Rebaudioside O, Dulcoside A, Rubusoside, Steviol, Steviol Monoside, Steviolbioside, Stevioside).
• the rebaudioside composition may be a purified steviol glycoside or a mixture thereof, without the presence of trace impurities introduced during the purification process.
• Any compound described herein can be a purified compound.
• a purified compound can have, for example, a purity of 95% or more, 96% or more, 97% or more, 98% or more, 99% or more, or 99.5% or more by dry weight.
• trace amounts of stevioside may be mixed in.
• the influence of trace components can be ignored. May be minor.
• rebaudioside component refers to the entire rebaudioside compound contained in the composition.
• Rebaudioside compounds include rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside M, Rebaudioside N, and Rebaudioside O. obtain.
• food refers to something for oral ingestion by mammals.
• food includes beverages, dry products for oral consumption after adding liquid (e.g., instant foods, powders for beverage preparation, etc.), frozen foods, and uncooked products for oral consumption after heating. Also included.
• beverage refers to food that can be orally ingested without chewing.
• beverages include sports drinks, jelly drinks, alcoholic drinks, soft drinks, and the like.
• optional compounds and ingredients include bases and acids commonly used in foods, such as phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldonic acid, alginic acid, gluconic acid.
• glucuronic acid glucaric acid, galactaric acid, galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid , adipic acid, hydroxycitric acid, malic acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono-delta-lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbine Acid, polyglutamic acid, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, ty
• the term “about” refers to plus or minus 10% of the indicated value, unless otherwise defined.
• “About” as used in reference to temperature refers to the indicated value plus or minus 3°C.
• “about” refers to a ratio of plus or minus 10% of the value (X) to the left of the indicated ratio (written as X:Y, etc.).
• the present disclosure provides a particular taste with a combination of steviol glycosides including at least one of Rebaudioside A, Rebaudioside D, and Rebaudioside M. Any means to accomplish this is contemplated as being within the scope of this disclosure.
• a description of a composition containing an ingredient may reflect other means of using the same ingredient, uses of the same ingredient, and use of the same ingredient in methods. The form is also planned at the same time.
• the disclosure is described herein primarily in the context of composition embodiments, the description of compositions for certain uses that include certain ingredients includes methods for the same uses of the same ingredients, and methods for the same uses of the same ingredients.
• any disclosure regarding a food product containing a rebaudioside composition is also a disclosure regarding a method of making a food product using the rebaudioside composition.
• the present disclosure provides a rebaudioside composition comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides a rebaudioside composition comprising at least two of rebaudioside A, rebaudioside D, and rebaudioside M. In one embodiment, the present disclosure provides a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M.
• the rebaudioside composition of the present disclosure includes, in addition to rebaudioside A, rebaudioside D, and rebaudioside M, rebaudioside B, rebaudioside C, Rebaudioside E, Rebaudioside F, Rebaudioside G, Rebaudioside H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside Containing one or more of Dioside N, Rebaudioside O, Rebaudioside Q, Rebaudioside R, Dulcoside A, Dulcoside C, Rubusoside, Steviol, Steviol Monoside, Steviolbioside and Stevioside .
• the rebaudioside compositions of the present disclosure include rebaudioside B, rebaudioside C, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside Side H, Rebaudioside I, Rebaudioside J, Rebaudioside K, Rebaudioside L, Rebaudioside N, Rebaudioside O, Rebaudioside Q, Rebaudioside R , dulcoside A, dulcoside C, rubusoside, steviol, steviol monoside, steviolbioside and stevioside.
• the present disclosure provides a rebaudioside composition
• a rebaudioside composition comprising rebaudioside A (which may further comprise rebaudioside D and/or rebaudioside M),
• the content of rebaudioside A in the side composition or rebaudioside component is about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, about 96%, about 99%, or any two values thereof ranges between, such as about 20-99%, about 25-99%, about 50-95%, about 60-95%, about 5-65%, about 20-65%, about 25-65%, about It can be 30-60%.
• the present disclosure provides a rebaudioside composition
• rebaudioside D (which may further include rebaudioside A and/or rebaudioside M)
• the content of rebaudioside D in the side composition or rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or a range between any two values thereof, such as about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10- 30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, about 20-30%.
• the present disclosure provides a rebaudioside composition
• a rebaudioside composition comprising rebaudioside M (which may further include rebaudioside A and/or rebaudioside D),
• the content of Rebaudioside M in the side composition or rebaudioside component is about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, or a range between any two values thereof, such as about 1-70%, about 5-50%, about 5-40%, about 5-30%, about 5-20%, about 5-10%, about 10-50%, about 10-40%, about 10- 30%, about 10-20%, about 15-50%, about 15-40%, about 15-30%, about 20-50%, about 20-40%, about 20-30%.
• the present disclosure provides a rebaudioside composition
• rebaudioside A is about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9 :1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values thereof;
• the present disclosure provides a rebaudioside composition
• rebaudioside A which may further include rebaudioside D
• rebaudioside A Rebaudioside M
• rebaudioside A Rebaudioside M
• rebaudioside M is about 1:2, about 1:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9 :1, about 10:1, about 15:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values thereof;
• about 1:2 to 100:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4:1 about 1: 1 to 2:1, approximately 2:1 to 10:1, approximately 2:1 to 8:1, approximately 2:1 to 6:1, approximately 2:1 to 4:1, approximately 3:1 to 10:1 , about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 5:1 ⁇ 10:1, about 5:1 to 8:1, and the total content of
• the present disclosure provides a rebaudioside composition
• rebaudioside D and rebaudioside M (which may further include rebaudioside A), wherein rebaudioside D : Rebaudioside M is about 1:5, about 1:4, about 1:3, about 1:2, about 1:1.5, about 1:1, about 1.5:1, about 2: 1, about 2.5:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, or any two thereof Ranges between values, such as about 1:5 to 10:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, about 1:1 to 4 :1, about 1:1 to 3:1, about 1:1 to 2:1, about 1.5:1 to 3:1, about 1.5:1 to 2.5:1, about 1.5: 1 to 2:1, approximately 2:1 to 10:1, approximately 2:1 to 8:1, approximately 2:1 to 6:1, approximately 2:1 to 4:1, approximately 3:1 to 10:1 , about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about 4:1 to 6:1, about 4:1 to
• the rebaudioside composition of the present disclosure contains more rebaudioside D than rebaudioside M. In one embodiment, the rebaudioside composition of the present disclosure includes more rebaudioside M than rebaudioside D.
• the above description of the rebaudioside composition containing rebaudioside D or rebaudioside M may be adopted. .
• the present disclosure provides a rebaudioside composition
• a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, rebaudioside A: (rebaudioside D + rebaudioside M) is about 1:2, about 1:1.5, about 1:1, about 1.5:1, about 2:1, about 3:1, about 4:1, about 5:1, about 7:1, about 8:1, about 9:1, about 10:1, about 20:1, about 30:1, about 40:1, about 50:1, about 100:1, or a range between any two values thereof, such as about 1:2 to 100:1, about 1:1 to 10:1, about 1:1 to 8:1, about 1:1 to 6:1, Approximately 1:1 to 4:1, Approximately 1:1 to 2:1, Approximately 2:1 to 10:1, Approximately 2:1 to 8:1, Approximately 2:1 to 6:1, Approximately 2:1 to 4:1, about 3:1 to 10:1, about 3:1 to 8:1, about 3:1 to 6:1, about 4:1 to 10:1, about 4:1 to 8:1, about Rebaudioside in the rebaudioside composition or rebaudioside
• the total content of A, rebaudioside D and rebaudioside M is about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85% , about 90%, about 95%, about 99%, or a range between any two values thereof, such as about 50-99%, about 60-99%, about 80-99%, about 50-90%. , about 50-80%, about 50-70%, about 50-60%, about 60-90%, about 60-80%, about 60-70%, about 70-90%, about 70-80%, about It can be 80-90%.
• the ratio and total content of rebaudioside A and rebaudioside D the ratio and total content of rebaudioside A: rebaudioside M, and/or rebaudioside D: rebaudioside
• the proportion and total content of Dioside M are as follows.
• the description of compositions and rebaudioside compositions comprising rebaudioside D and rebaudioside M may be employed, including rebaudioside A, rebaudioside D and/or rebaudioside M.
• the description regarding the rebaudioside composition containing rebaudioside A, rebaudioside D, or rebaudioside M described above may be adopted.
• the present disclosure provides a rebaudioside composition
• a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein rebaudioside A is about 65% by weight % or less, such as greater than about 20% but less than 65%, such as greater than about 25% but less than 65%, such as about 30-60%, by weight, and about 30-80%, e.g.
• the total content of rebaudioside D and rebaudioside M is about 40-75% by weight, and the content of rebaudioside D and rebaudioside M is, for example, about 1:2-5:1 (
• rebaudioside D and rebaudioside M are included in a ratio of about 1:1 to 3:1, about 2:1).
• Such a rebaudioside composition can have an excellent taste balance (e.g., quick onset of sweetness, low residual bitterness and astringency), and can be suitably used in, for example, beverages. can be done.
• the present disclosure provides a rebaudioside composition
• a rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M, wherein rebaudioside A is about 95% by weight % of Rebaudioside A and a total content of Rebaudioside D and Rebaudioside M of about 1 to 5% by weight, such as about 5% by weight
• Side M includes, for example, Rebaudioside D and Rebaudioside M in a ratio of about 1:2 to 5:1 (eg, about 1:1 to 3:1, about 2:1).
• Such rebaudioside compositions may have excellent taste balance and may be suitably used in, for example, beverages.
• rebaudioside O e.g., about 1-10% rebaudioside O
• rebaudioside N e.g., about 1-10% rebaudioside N
• the rebaudioside composition may further include about 1 to 10% by weight of rebaudioside O and/or about 1 to 10% by weight of rebaudioside N to form a rebaudioside composition.
• Baudioside compositions may be prepared.
• the rebaudioside composition of the present disclosure may further include additional components.
• additional components include acidulants, sweeteners, salt, seasonings, flavors, colorants, minerals, vitamins, antioxidants, preservatives, blowing agents, foam promoters, alcohol (e.g. ethanol), binders, Examples include bulking agents, thickeners, surfactants, anti-caking agents, fruit juices, vegetable juices, and the like. Any suitable additive ingredient that can be commonly used in food products can be used in the compositions of the present disclosure.
• acidulants include phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and benzoic acid.
• Acids include, but are not limited to, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono- ⁇ -lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, and the like.
• sweeteners include palatinose, tagatose, trehalose, galactose, rhamnose, cyclodextrin, (e.g., ⁇ -cyclodextrin, ⁇ -cyclodextrin, and ⁇ -cyclodextrin), maltodextrin, dextran, sucrose, glucose, ribulose, Fructose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose , xylulose, psicose, turanose, cellobiose, amylopectin, glucosamine, mannosamine, fuco
• the salt includes an acid component (phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, aldonic acid, uronic acid, aldanic acid, alginic acid, gluconic acid, glucuronic acid, glucanic acid, galactaric acid) , galacturonic acid, benzoic acid, 2,4-dihydroxybenzoic acid, cinnamic acid, hydroxy acid, cyclohexylcarboxylic acid, tannic acid, lactic acid, tartaric acid, citric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, apple Acid, fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, creatine, glucosamine hydrochloride, glucono- ⁇ -lactone, caffeic acid, bile acid, acetic acid, ascorbic acid, alginic acid,
• the salts include sodium chloride, potassium chloride, sodium sulfate, potassium citrate, magnesium sulfate, alum, magnesium chloride, sodium or potassium salts of phosphoric acid, sodium or potassium salts of carbonate, sodium alginate, gluconate. sodium acid, potassium gluconate, guanidine HCl, glucosamine HCl, sodium glutamate, adenosine monophosphate, magnesium gluconate, potassium tartrate, sodium tartrate and any combination thereof.
• seasonings include aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, amino Butyric acid, glutamine, hydroxyproline, taurine, norvaline, glutathione, sarcosine, poly-L-aspartic acid, poly-L-lysine, poly-L-ornithine, poly-L-arginine, caffeine, quinine, urea, bitter orange peel oil, naringin and bitter wood, inosine monophosphate, guanosine monophosphate, adenosine monophosphate, cytosine monophosphate, uracil monophosphate, isosine diphosphate, guanosine diphosphate
• fragrances include, but are not limited to, menthol, citrus, ginger, mango extract, cinnamon, coconut, viridiflorol, almond, vanillin, vanilla extract, grape skin extract, grape seed extract, and the like.
• colorants include annatto pigment, gardenia yellow pigment, Dunaliella carotene, carrot carotene, palm oil carotene, tomato pigment, lycopene, paprika pigment, carotenoid pigment, madder pigment, cochineal pigment, rhubarb pigment, lac pigment, and quinone pigment.
• Examples include, but are not limited to, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green No. 3, ⁇ -carotene, and riboflavin.
• Examples of minerals include, but are not limited to, zinc, iron, copper, chromium, selenium, manganese, molybdenum, iodine, phosphorus, and the like.
• vitamins examples include vitamin C (ascorbic acid), vitamin D (ergocalciferol, cholecalciferol, etc.), vitamin E (tocopherol, tocotrienol, etc.), and vitamin A (retinol, ⁇ -carotene, ⁇ -carotene, ⁇ -crypto).
• xanthine vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6 (pyridoxal, pyridoxamine, pyridoxine, etc.), vitamin B7, vitamin B9, vitamin B12 (cyanocobalamin, methylcobalamin, hydroxocobalamin, etc.), vitamin K (phylloquinone, Menaquinone, etc.), but are not limited to these.
• antioxidants include, but are not limited to, ascorbic acid, catechin, polyphenols, rutin, neohesperidin, naringin, neohesperidin dihydrochalcone, and the like.
• preservatives include, but are not limited to, sodium benzoate.
• blowing agents include, but are not limited to, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, citric acid, and the like.
• foam support agents include indigestible dextrin, polydextrose, galactomannan, guar bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, soybean dietary fiber, and hydrolysates thereof. Not limited to these.
• binders include, but are not limited to, hydroxypropylcellulose, methylcellulose, and the like.
• bulking agents include the sugar components described herein, maltodextrin, corn syrup solids, sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, malt.
• bulking agents include, but are not limited to, toll, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, sugar alcohols, and the like.
• thickeners examples include chitosan, pectin, pectic acid, pectinic acid, polyuronic acid, polygalacturonic acid, gum arabic, carrageenan, polyarginine, polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyaspartic acid, Polyglutamic acid, polyethyleneimine, alginic acid, propylene glycol alginate, hexametaphosphoric acid, and polyethylene glycol alginic acid, whey protein, rice protein, soy protein, collagen (e.g. gelatin), partially hydrolyzed collagen, etc. but not limited to.
• collagen e.g. gelatin
• surfactants include polysorbates (e.g. polysorbate 80, polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, docusate or dioctyl sodium sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), bromide.
• Hexadecyltrimethylammonium sodium chlorate, carbamyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauryl alginate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate
• examples include, but are not limited to, esters, sucrose palmitate, sucrose laurate, and the like.
• anti-caking agents include, but are not limited to, cream of tartar, calcium silicate, silicon dioxide, microcrystalline cellulose, tricalcium phosphate, and the like.
• ascorbic acid may be used as an antioxidant or as an acidulant.
• the rebaudioside composition or compositions of the present disclosure may be in any form, such as a solution, powder (dry powder), granules, tablets, paste, capsule, suspension, food form, etc. could be.
• the rebaudioside compositions of the present disclosure may exhibit a particular taste quality.
• the taste quality of the composition can be expressed by taste quality evaluation items or a combination thereof.
• the taste quality evaluation items include overall sweetness, speed of top sweetness, sweetness intensity, residual sweetness, bitterness, residual bitterness, top bitterness, astringency, residual astringency, richness, mellowness, Examples include a refreshing feeling.
• a comprehensive evaluation can be made by quantifying each evaluation item and summing them up.
• unfavorable evaluation items residual sweetness, bitterness, residual bitterness, top bitterness, astringency, residual astringency, etc.
• unfavorable evaluation items may be present, but the types of unfavorable evaluation items vary depending on the desired taste quality.
• particularly important evaluation items may be multiplied by a multiplier coefficient (for example, 1.5 times, 2 times, 3 times).
• a multiplier coefficient for example, 1.5 times, 2 times, 3 times.
• rebaudioside compositions e.g., rebaudioside A, rebaudioside D, and rebaudioside M
• rebaudioside A e.g., rebaudioside A, rebaudioside D, and rebaudioside M
• the rebaudioside compositions of the present disclosure can have a desired sweetness sensation.
• “Sweetness perception” refers to the time it takes to feel sweetness after ingestion.
• the rebaudioside compositions of the present disclosure can have a desired sweetness sensation.
• rebaudioside A, rebaudioside D, and rebaudioside M each have different sweetness sensations, so by mixing them, there is no gap in the sweetness, and a new sweetness composition is created. can get things.
• the sweetness sensations of rebaudioside A and rebaudioside M are different, so when they are mixed, the sweetness sensation is felt to be divided into two, which is undesirable.
• a taste curve can be formed as a sweetness with only one sweetness sensation.
• the rebaudioside composition of the present disclosure has a taste such that the sweetness is perceived near the peak of bitterness and/or astringency. Can be masked.
• the taste quality to be masked (bitterness, astringency, etc.) is derived from rebaudioside A.
• the taste to be masked originates from the rebaudioside composition of the present disclosure or the food to which the composition is added.
• electrolytes contained in sports drinks can produce undesirable taste qualities such as bitterness, bitterness, astringency, and acridness, but the rebaudioside composition or compositions of the present disclosure mask these taste qualities.
• the sweet taste obtained by mixing Baudioside A, Rebaudioside D, and Rebaudioside M can suitably mask the taste caused by electrolytes.
• the rebaudioside compositions of the present disclosure can have a desired sweetness curve shape.
• the shape of the sweetness curve provides a synergistic effect of sweetness that can be expressed by the width of the sweetness sensation as well as the way the sweetness is perceived.
• the synergistic effect of sweetness refers to an effect in which sweetness intensity exceeding 50 is felt more strongly during sweetness duration when the sweetness intensity at the sweetness peak is 100.
• the rebaudioside compositions of the present disclosure can have a sweet-tasting range.
• a rebaudioside composition or compositions of the present disclosure may be added to a food product, and the present disclosure provides a rebaudioside composition or food product comprising a rebaudioside composition of the present disclosure.
• the rebaudioside compositions or compositions of the present disclosure can be used in any food product where sweeteners are used.
• sports drinks still drinks, carbonated drinks, ginger ale, root beer, cider, fruit-flavored soft drinks (e.g., citrus-flavored soft drinks such as lemon-lime or orange) ), powdered soft drinks, fruit and/or vegetable juices, fruit drinks, fruit juice drinks, fruit flavored drinks, vegetable juices, mixed juices, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk drinks, cafes Me, milk tea, fruit milk drinks, drinking yogurt, lactic acid bacteria drinks, dairy products, bakery products, yogurt, jelly, drinking jelly, pudding, Bavarois, blancmange, cake, brownie, mousse, frozen food, ice cream, ice milk, lact ice , sherbet, sweets, mochi, snacks, candy, soft candy, sauce, edible gel, cream, pasta, jam, corn products, spices, grilled meat, tomato ketchup, processed agricultural products, processed livestock products, processed seafood, processed meat products, retort pouches Food, pickles, preserved foods, cereal products, frozen
• the rebaudioside composition or compositions of the present disclosure can be used in foods containing sugars (eg, sugar, sucrose). Since the rebaudioside compositions or compositions of the present disclosure can replace sugars in foods, the calories of the foods can be reduced. Since sugars are frequently used in foods, the appropriate amount of sugars to be added to each food is well known. In one embodiment, the rebaudioside composition or compositions of the present disclosure are added to a sugar-containing food to replace sugar in an amount that does not alter the taste quality of the sugar-containing food.
• sugars eg, sugar, sucrose
• the rebaudioside composition or compositions of the present disclosure provide about 10% or more, about 20% or more, about 30% or more, about 40% or more of the weight of sugars (e.g., sugar, sucrose) in the food. % or more, about 50% or more, about 60% or more, about 70% or more, about 80% or more, about 90% or more, or 100% by weight.
• the rebaudioside composition or compositions of the present disclosure replace sugars (e.g., sugar, sucrose) in a food, resulting in about 0.01% to 1% by weight of sugars in the food.
• the rebaudioside composition or compositions of the present disclosure are added to sugar-free food products.
• the rebaudioside composition or compositions of the present disclosure may be used in lactic acid beverages, fruit juice beverages, coffee, cupcakes, pastries, protein beverages, protein bars, chocolate or sports drinks (e.g., inorganic electrolytes in total). about 1 to 500 mg/mL, about 10 to 400 mg/mL, or about 50 to 300 mg/mL).
• the rebaudioside composition is about 3:1 to 1:2 (e.g., about 3:1, about 2.5:1, about 2:1, about 1.5:1, about 1 :1, about 1:1.5, about 1:2) of the total content of Rebaudioside A:Rebaudioside D and Rebaudioside M, about 10% by weight or more (e.g., about 10% by weight) ⁇ 30% by weight, about 12% by weight or more, about 14% by weight or more, about 16% by weight or more, about 18% by weight or more, about 20% by weight or more, about 22% by weight or more, about 24% by weight or more, about 26% by weight % or more, about 28% by weight or more), about 10% by weight or more (e.g., about 10-30% by weight, about 12% by weight or more, about 14% by weight or more, about 16% by weight or more, about 18% by weight or more, about 20% by weight or more, about 22% by weight or more, about 24% by weight or more, about 26% by weight or more, about 28% by weight or more), about 10%
• the rebaudioside composition is about 3:1 to 1:1 (e.g., about 3:1, about 2.8:1, about 2.6:1, about 2.4:1 , about 2.2:1, about 2:1, about 1.8:1, about 1.6:1, about 1.5:1, about 1.4:1, about 1.2:1, about 1 :1).
• the rebaudioside composition or compositions of the present disclosure are added to foods that preferably have a sustained sweet taste (eg, chewing gum, sugarless candy, gummies).
• the rebaudioside composition is about 1:1 to 1:3 (eg, about 1:1.2, about 1:1.4, about 1:1.6, about 1:1.
• Rebaudioside A Rebaudio The total content of Side D and Rebaudioside M may have a ratio of:
• the rebaudioside composition is about 3:1 to 1:1 (e.g., about 3:1, about 2.8:1, about 2.6:1, about 2.4:1 , about 2.2:1, about 2:1, about 1.8:1, about 1.6:1, about 1.5:1, about 1.4:1, about 1.2:1, about 1 :1).
• the food product of the present disclosure that is a beverage can have any pH, such as about 2.0-9.0, about 2.5-9.0, about 3.0-9. .0, about 3.5 to 9.0, about 4.0 to 9.0, about 3.0 to 8.0, about 3.5 to 8.0, about 4.0 to 8.0, about 3 .0 to 7.0, about 3.5 to 7.0, about 4.0 to 7.0, about 3.0 to 6.5, about 3.5 to 6.5, about 3.0 to 6. 0, about 3.5 to 6.0, about 3.0 to 5.5, about 3.5 to 5.5, about 3.0 to 5.0, about 3.5 to 5.0, about 1. 5 to 4.5, about 3.0 to 4.5, or about 3.5 to 4.5.
• the liquid medium of the beverage can be water, such as tap water, carbonated water, mineral water, etc.
• the amount of the rebaudioside composition or composition of the present disclosure added in the food of the present disclosure is not particularly limited, but is 0.0001 to 2.0% by weight, preferably 0.005 to 0.3% by weight. % by weight, more preferably 0.01 to 0.1% by weight.
• the present disclosure provides a rebaudioside composition, method of making a composition or food product of the present disclosure. In one embodiment, the present disclosure provides a method of making a rebaudioside composition of the present disclosure, comprising admixing a steviol glycoside. In one embodiment, the present disclosure provides a method of manufacturing a food product that includes adding a rebaudioside composition or composition of the present disclosure to a food product.
• Steviol glycosides may be obtained by any method, but for example, as an extract of Stevia. It may be something that can be obtained. Specifically, steviol glycosides are produced by selecting a Stevia variety that contains these sweet components, extracting the dried Stevia leaves with water or a hydrophilic solvent, decolorizing them using a known purification method, concentrating them, and drying them. Alternatively, the extract may be obtained by crystallizing the extract with ethanol, methanol, etc., removing unnecessary components (such as stevioside) together with impurities, further concentrating, and drying.
• the steviol glycosides may be isolated individually, or a plurality of steviol glycosides (for example, Rebaudioside D and Rebaudioside M) may be obtained as a Stevia extract in a mixed state. From economical viewpoints such as isolation cost and isolation efficiency of each component, it may be preferable to obtain a mixture of a plurality of components.
• steviol glycosides may be obtained by recrystallizing a Stevia extract with a hydrophilic alcohol.
• methanol and ethanol can be used as the hydrophilic alcohol.
• steviol glycosides Dried leaves of Stevia rebaudiana Bertoni (Morita variety) are extracted with water, and the extract is repeatedly purified by adsorption resin and crystallization, dried, and steviol glycosides are extracted. Purified products containing rebaudioside A, rebaudioside D, and rebaudioside M each with a purity of 95% or higher were prepared.
• Rebaudioside D A 2:1 mixture of Rebaudioside D and Rebaudioside M was prepared. The mixture was checked by HPLC analysis to confirm that there were no problems with the ratio.
• This mixture of rebaudioside A, rebaudioside D, and rebaudioside M was dissolved in water at a concentration of 1000 ppm (supplementary 500 ppm), and sensory evaluation was performed.
• Sensory evaluation was performed by eight panelists who are skilled in sensory testing of steviol glycosides. A score of 0 to 6 was given to each of the following items: overall sweetness, speed of onset of sweetness, sweetness intensity, residual sweetness, bitterness, residual bitterness, astringency, residual astringency, and refreshing feeling. Purified rebaudioside A and purified rebaudioside M were used as criteria of 1 point and 5 points, respectively. The evaluation policy for each evaluation item is shown below.
• the proportion of rebaudioside A is greater than 20% and less than 65% (samples 3 to 9), the total evaluation is relatively high, and all of the above evaluation items achieved about 3 or more or about -3 or less, It is considered that the balance of taste quality is particularly excellent.
• the proportion of rebaudioside A decreased, the evaluation of foretaste decreased, while the residual bitterness and astringency decreased.
• the reduction in residual bitterness and astringency is due to the masking effect of Rebaudioside D/Rebaudioside M, which have a slow sweetness sensation. It is thought that the subsequent sweetness intensity can be enhanced while maintaining the rapid onset of sweetness found with rebaudioside A, and the shape of the taste has changed compared to rebaudioside A alone. It will be done.
• Other ranges may also be preferred depending on the desired taste quality.
• the types of preferable and unfavorable tastes may vary depending on the food.
• “residual sweetness”, which is evaluated as an unfavorable taste quality in the above evaluation, can be said to be a desirable quality in foods such as chewing gum. Therefore, the formulations of sample numbers 8 and 9 in Table 2 may be suitable for foods such as chewing gum that preferably have a sustained sweet taste.
• such a formulation can be particularly suitably applied to products containing a large amount of sugar, such as lactic acid bacteria drinks, fruit juice drinks, coffee, cupcakes, pastries, protein drinks, protein bars, and chocolate.
• a large amount of sugar such as lactic acid bacteria drinks, fruit juice drinks, coffee, cupcakes, pastries, protein drinks, protein bars, and chocolate.
• steviol sweetener approximately 300 to 400 times as sweet as sugar
• equivalent taste quality was obtained. Therefore, it is possible to provide a low-calorie food with reduced sugar while maintaining the taste of the food with added sugar.
• Sports drinks contain inorganic electrolytes, inorganic electrolytes, and organic electrolytes to replenish cations such as Na, K, Mg, and Ca, which are biological components that are lost through sweat, and anions such as Cl - and phosphate ions.
• cations such as Na, K, Mg, and Ca
• anions such as Cl - and phosphate ions.
• Contains When an appropriate amount of electrolytes (particularly inorganic electrolytes) are added to a beverage for replenishment, the beverage generally takes on undesirable taste qualities such as bitterness, astringency, astringency, and harshness. Generally, in sports drinks, such undesirable taste qualities are masked by adding sugar.
• the inventors prepared a sports drink containing sugar as a sweetener (control sports drink) and a sports drink containing the above-mentioned steviol sweetener in place of a portion of the sugar, and tested the taste quality.
• the results confirmed that the sports drink in which 50% of the weight of sugar was replaced with steviol sweetener had levels of bitterness, bitterness, astringency, and harshness that were as low as the control sports drink.
• the steviol sweetener like sugar, was effective in masking the undesirable taste caused by electrolytes, resulting in a cleaner taste.
• Sugars added to sports drinks provide most of the sports drink's osmolality. By replacing sugars in sports drinks with steviol sweeteners, which are high-intensity sweeteners, it is possible to lower the osmotic pressure of sports drinks (hypotonic drinks), which also has the effect of making them easier to drink.
• the rebaudioside composition or compositions of the present invention can impart specific taste qualities, thereby contributing to the development of new products in the food field and the like.

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• 2023
  • 2023-08-22 JP JP2024513294A patent/JP7592255B2/ja active Active
  • 2023-08-22 WO PCT/JP2023/030161 patent/WO2024043233A1/ja not_active Ceased
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