JP2001292722A - Composition for improving taste of sweetener - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a taste-improving composition which has an effect for remarkably improving the tastes of sweeteners having unpleasant tastes such as a bitter taste or an astringent taste and having aftertastes or the like in oral cavities. SOLUTION: This composition for improving the tastes of sweeteners, characterized by containing the hydrolyzate of galactomannan.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composition for improving the taste of a sweetener having an unpleasant taste such as bitterness and astringency and an unfavorable aftertaste.

[0002]

2. Description of the Related Art Synthetic sweeteners used in place of sugar are:
Various low-calorie sweeteners have been developed and used in various foods, but their drawbacks have been pointed out, such as bitterness, astringency, and the like, and difficulty in aftertaste. Various methods for improving the taste of high-intensity sweeteners have been reported so far. For example, as a method of improving the taste of aspartame, a method of coexisting with a low concentration of sodium chloride (Japanese Patent Publication No. 6-48966) and a method of using maltol (food flavor) in combination (Japanese Unexamined Patent Publication No. 2-276)
553) A method using a starch hydrolyzate (Journal of the Japan Food Industry Association, Vol. 41, p. 363-371, 1994) and the like are known. Also known are methods for improving the taste of stevia extract using thickening polysaccharides such as pullulan, alkali salts of alginic acid and locust bean gum (JP-A-56-55174 and JP-A-57-150358). However, difructose anhydride, monelin, rubusoside, alitame, sodium cyclohexyl sulfamate, which has similar disadvantages in taste,
There is no known taste improving method for a sweetener such as a galactosucrose derivative. That is, difructose anhydride, which is the above-mentioned sweetener, is a cyclic disaccharide in which the reducing ends of two fructoses are bonded to each other to a hydroxyl group other than the reducing ends of other fructose, and is present in rhizome cells such as asteraceous plants. It is a sweetener produced by using enzymes such as Arthrobacter and Pseudomonas bacteria, using inulin contained therein and levan contained in grasses as a raw material. Monellin is a hermaphroditic plant (Dioscoreop).
Hyllum cumminsii Diels) is a sweet component contained in the fruit, having a sweetness approximately 2000 times that of sucrose, and a simple protein (molecular weight 10,700) containing no sugar. The sweetness has a drawback that the onset is slow and the aftertaste is persistent due to the strong persistence in the oral cavity. Rubusoside is a diterpene glycoside contained in the leaves of sweet-leaved hook, which is a shrub of the genus Rosaceae, and is a sweetener having a slight bitter taste. Alitame is a dipeptide sweetener of L-aspartic acid and D-alanine that is readily soluble in water and organic solvents, but has the disadvantage that the sweetness lasts longer than sucrose and the aftertaste remains. Sodium cyclohexylsulfamate is similar to sucrose in sweetness but has a slow onset of sweetness, is a sweetener that gradually disappears, and has a disadvantage that an aftertaste remains in the mouth. Calcium salts as well as sodium salts are used. Compound (1) of galactosucrose derivative
(7) is a derivative in which a part of the hydroxyl group of the sucrose molecule is substituted with a chlorine atom, and the degree of sweetness varies depending on the substitution position. A sweetener that dissolves in water and lower alcohols, has good stability, is stable even in low pH range and high temperature, and is hardly absorbed by the human body and does not produce calories. Although the degree of sweetness varies depending on the position where chlorine is substituted, each has a disadvantage that the sweetness remains strong and the aftertaste is inferior to sucrose. It is expected that these sweeteners will be developed further by improving their taste.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a sweetener having an unpleasant taste such as bitterness, astringency, or an unpleasant aftertaste such as difructose anhydride, monelin, rubusoside, alitame, sodium cyclohexylsulfamate, and galactosucrose derivative. It is an object of the present invention to provide a composition for improving the taste of food.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies for the purpose of improving the taste of a sweetener, and as a result, have found that a galactomannan hydrolyzate can solve the above object. The present invention has been completed. That is, the present invention provides one or more selected from the group consisting of difructose anhydride, monelin, rubusoside, alitame, sodium cyclohexylsulfamate, and a galactosucrose derivative, characterized by containing a galactomannan degradation product. And a taste improving composition for a sweetener.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The decomposed product of galactomannan used in the present invention is obtained by hydrolyzing a natural mucilage containing galactomannan as a main component such as guar gum and carob gum to reduce the molecular weight. The hydrolysis method is not particularly limited, such as an enzymatic decomposition method and an acid decomposition method, but the enzymatic decomposition method is preferred because the molecular weights of the decomposed products are easily uniform. The enzyme used in the enzymatic digestion method is not particularly limited as long as it is an enzyme that hydrolyzes the mannose linear chain, even if it is commercially available or naturally-derived, but β-derived from Aspergillus, Rhizopus, etc. -Mannanase is preferred. The galactomannan hydrolyzate used in the present invention has an average molecular weight of 2,000 to 100,000, or has a viscosity of 10 mPa · s at 25 ° C. when a 1% aqueous solution is measured using a B-type viscometer. Or less, preferably 5 mPa · s or less. When the average molecular weight of the degraded galactomannan is 2,000 or more, the taste improving effect of the present invention is obtained. On the other hand, when the average molecular weight is more than 100,000, the viscosity is so high that inconvenience occurs when processed into food. Therefore, the average molecular weight of the degraded galactomannan is preferably 2,000 to 100,000. Particularly preferred molecular weight is 8,000-
40,000. Commercially available products include Sunfiber (manufactured by Taiyo Kagaku Co., Ltd.) and Fiberron (manufactured by Dainippon Pharmaceutical Co., Ltd.). The method for measuring the average molecular weight is not particularly limited, but polyethylene glycol (molecular weight; 2,000, 20,000, 100, 0
00) using a high-performance liquid chromatographic method (column: YMC-Pack Diol-120, Inc., YMC) as a marker to determine the molecular weight distribution.

The content of the taste-improving composition of the present invention is not particularly limited as long as it contains a galactomannan hydrolyzate. It is desirable that the effective amount, that is, 1/10 part or more, preferably 1 part or more, and more preferably 2 parts or more of the sweetener at the time of use be sufficient to secure the degraded galactomannan. The other concomitant substances are not particularly limited, but may be amino acids,
Examples include peptides, oligosaccharides, dextrins and the like. The method for using the taste improving composition of the present invention is not particularly limited.For example, a method of mixing the product of the present invention with the sweetener described in the present application and using it as a sweetener preparation, or a method of using the present product as a food product During the processing step, there is a method of adding the same at the same time as the sweetener, and the addition method most suitable for the production step of each food may be used. Difructose anhydride, monelin, rubusoside, alitame, sodium cyclohexylsulfamate, and galactosucrose derivatives are other sweeteners (common saccharides such as sucrose, water syrup, fructooligosaccharides, oligosaccharides of galactooligosaccharides, palatinose, erythritol And other sugar derivatives). Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.

[0007]

EXAMPLE 1 Hydrochloric acid was added to 900 parts of water to adjust the pH to 4.5. 0.2 parts of β-mannanase derived from the genus Aspergillus and 100 parts of guar gum powder were added thereto and mixed, and the enzyme was allowed to act at 40 to 45 ° C. for 24 hours. After the reaction, the mixture was heated at 90 ° C. for 15 minutes to inactivate the enzyme. After separating by filtration and removing the insoluble matter, the clear solution obtained was concentrated under reduced pressure (solid content: 20%).
%), Spray-dried, and degraded galactomannan (average molecular weight: 20,000), which is a composition for improving the taste of the sweetener of the present invention.
65 parts of powder of 0) were obtained. The viscosity of this 1% aqueous solution measured with a B-type viscometer (Toki Sangyo Co., Ltd.) was 2 mPa · s.

Example 2 The pH was adjusted to 3.0 with 900 parts of water using citric acid. To this, 0.2 part of β-mannanase derived from the genus Aspergillus and 100 parts of guar gum powder were added and mixed.
Enzymatic degradation was performed at ~ 45 ° C for 24 hours. The clear solution obtained by removing the insoluble matter by filtration and separation was concentrated under reduced pressure, then spray-dried, and then a galactomannan hydrolyzate (average molecular weight 20,000), which is a composition for improving the taste of the sweetener of the present invention, was used.
68 parts of white powder (0) were obtained.

Example 3 Hydrochloric acid was added to 900 parts of water to adjust the pH to 4.0. To this, 0.25 part of β-mannanase derived from the genus Bacillus and 100 parts of guar gum powder were added and mixed.
Enzymatic degradation was performed for 4 hours. After the reaction, the enzyme was deactivated by heating at 90 ° C. for 15 minutes. After concentration by filtration (20% solids), the dextrin was reduced to 1/2 of the solids.
The resulting mixture was dissolved in an amount and spray-dried to obtain 100 parts of a powder of the sweet taste improving composition of the present invention.

Example 4 The pH was adjusted to 4.6 with 900 parts of water using hydrochloric acid. 0.2 parts of β-mannanase derived from the genus Aspergillus and 100 parts of guar gum powder were added thereto and mixed, followed by enzymatic degradation at 40 to 45 ° C. for 24 hours. After concentrating the clear galactomannan hydrolyzate solution obtained by separating by filtration to remove insolubles under reduced pressure, 30 parts of galactooligosaccharide is added and dissolved, spray-dried, and the composition for improving the taste of the sweetener of the present invention is obtained. Powder 95
Got a part.

Test Example 1 The product of the present invention obtained in Example 1 was mixed with difructose anhydride in the ratio shown in Table 1 to prepare a sweetener preparation. The control was prepared by substituting an equivalent amount of dextrin for the product of the present invention. Table 1 shows the results of a comparative test of the persistence of sweetness in the mouth by 15 panelists.

[0012]

[Table 1]

From the results shown in Table 1, it can be clearly seen that, in comparison with the control group, the group added with the product of the present invention had a short duration of sweetness and had a good sharpness.

Test Example 2 The product of the present invention obtained in Example 2 was mixed with rubusoside at the ratio shown in Table 1 to prepare a sweetener preparation. The control product was prepared by substituting an equivalent amount of dextrin for the product of the present invention.
A comparative sensory test of bitterness was conducted by 15 panelists for the taste of each test product. The results are shown in Table 2.

[0015]

[Table 2]

From the results in Table 2, it is apparent that the sweetener in the group to which the present invention was added had less bitter aftertaste and exhibited good taste as compared with the control product.

Test Example 3 The product of the present invention obtained in Example 1 was mixed with a galactosucrose derivative compound 5 at a ratio shown in Table 3 to prepare a sweetener preparation. A sensory test was conducted on the taste of the product and a control product (in which the galactomannan hydrolyzate of the present invention was replaced with an equal amount of dextrin) for the remaining feeling of sweetness by a panel of 15 panelists. Table 3 shows the results.

[0018]

[Table 3]

From the results in Table 3, it is clear that the sweetener in the group to which the product of the present invention was added exhibited a better taste than the control group.

Test Example 4 Using the product of the present invention and alitame obtained in Example 2, aqueous solutions were prepared at the ratios shown in Table 4. A comparative organoleptic test of aftertaste was carried out by 15 panelists on each of the obtained aqueous solutions (additions) and the control group in which the galactomannan hydrolyzate of the present invention was replaced with dextrin. Table 4 shows the results.

[0021]

[Table 4]

From the results in Table 4, it is apparent that the group in which the product of the present invention was added exhibited a better aftertaste than the control group.

Test Example 5 Using the product of the present invention obtained in Example 1 and Compound 3 of a galactosucrose derivative, aqueous solutions were prepared at the ratios shown in Table 5. For each of the obtained aqueous solutions (addition groups) and a control product group in which the product of the present invention was replaced with dextrin, a comparative sensory test of odor and aftertaste was conducted by 15 panelists.
Table 5 shows the results.

[0024]

[Table 5]

From the results in Table 5, it is apparent that the group to which the product of the present invention was added had a better taste than the control group.

Test Example 6 A carbonated beverage was prepared according to the formulation shown in Table 6. A comparative sensory test was conducted on the taste of the obtained beverage (addition group) by 15 panelists. Table 7 shows the results.

[0027]

[Table 6]

[0028]

[Table 7]

From the results in Table 7, it is apparent that the group in which the product of the present invention was added had a better taste than the control group.

Test Example 7 A coffee beverage obtained by pouring 120 g of hot water into 2 g of commercially available instant coffee and adding 0.4 g of a galactosucrose derivative compound 6 as a sweetener (control group) and a product of the present invention 0 A comparison organoleptic test was conducted for taste by the panelists of 15 persons with the addition of 0.8 g. Table 8 shows the results.

[0031]

[Table 8]

From the results in Table 8, it is apparent that the group to which the present invention was added had a better taste than the control group.

Test Example 8 An ice cream was prepared according to the formulation shown in Table 9. A comparative sensory test was conducted on the taste of the obtained ice cream (addition group) by a panel of 15 persons. Table 10 shows the results.

[0034]

[Table 9]

[0035]

[Table 10]

From the results in Table 10, it is apparent that the group to which the product of the present invention was added had a better taste than the control group.

[0037]

The composition for improving the taste of a sweetener according to the present invention has a function of remarkably reducing the unpleasant taste and aftertaste, which are disadvantages of the sweetener, and contributes to the expansion of the application range of these sweeteners. is there.

Claims (4)

[Claims] 1. One or more selected from the group consisting of difructose anhydride, monelin, rubusoside, alitame, sodium cyclohexylsulfamate, and a galactosucrose derivative, characterized by containing a galactomannan degradation product. A composition for improving the taste of a sweetener comprising: 2. The composition for improving the taste of a sweetener according to claim 1, wherein the galactosucrose derivative is at least one member selected from the group consisting of the following structural formulas (1) to (7). Embedded image 3. The composition according to claim 1, wherein the galactomannan hydrolyzate has an average molecular weight of 2,000 to 100,000. 4. A 1% aqueous solution of a decomposed product of galactomannan having a viscosity of 10 mPa · s when measured using a B-type viscometer.
The composition for improving the taste of a sweetener according to any one of claims 1, 2, and 3, which is at or below (25 ° C).