JP2000287642A - Sweetener taste improving method and sweetener composition - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To reduce the bitterness and the persistent sweetness of the aftertaste of stevia extract, enzyme-treated stevia, arhat extract, and licorice extract, which are non-saccharide sweeteners, and to food Provided are a method for improving the taste of a sweetener and a sweetener composition which are also excellent in terms of safety. SOLUTION: The royal jelly is combined with one or more non-saccharide sweeteners selected from the group consisting of stevia extract, enzyme-treated stevia, arhat extract, and licorice extract.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving the taste of a sweetener and a sweetener composition, and more particularly to a method for reducing the bitterness of a non-saccharide sweetener and maintaining it as the aftertaste of the non-saccharide sweetener. The present invention relates to a method for improving the taste of a sweetener and a sweetener composition for reducing sweetness.

[0002]

2. Description of the Related Art Sweeteners include glycosides of non-saccharide sweeteners such as sugars such as sugars, glucose and isomerized sugars such as sugars of sugar sweeteners and xylitol, maltitol and erythritol which are sugar alcohols. Stevia extract, licorice extract, arhat extract, etc. include synthetic sweeteners such as aspartame, saccharin, acesulfame K, etc., of which sugars, especially sugar, do not feel bitter and unpleasant, and have good sweetness. It is widely spread as a thing.

[0003] Among the natural sweeteners, non-sugar sweeteners such as stevia extract, enzymatically treated stevia, arhat extract, licorice extract, and the like, and synthetic sweeteners such as aspartame and the like, include sweeteners such as diet sweeteners and sugar alcohols. It is attracting attention as a sweetener.

[0004] However, the taste of non-sugar sweeteners tends to have bitterness and persistent sweetness as a aftertaste compared to sugar, and may give a user who is accustomed to the sweetness of sugar a sense of incongruity. .

Therefore, conventionally, as a method for improving the sweetness of a non-sugar sweetener, for example, for stevia, an amino acid (JP-A-52-122676) and an organic acid (Japanese Patent Publication No. 5-981) are used. A taste improving method, a method of improving the taste quality by increasing the content of rebaudioside A (JP-B-58-16863), and a method of adding glucose to an extract by the action of α-glucosyltransferase (JP-B) 57-18779), a method of shortening a sugar chain by allowing α-1,4 glucosidase to act on an enzyme-treated product (transferred product) (Japanese Patent Publication No. 5-022498), and the like. Also,
An improved method using hesperidin and a hesperidin derivative (JP-A-8-256725) is also known.

[0006] However, there has been a problem that the conventional improved methods as described above have not obtained sufficient results in all cases to overcome the disadvantages of taste of non-saccharide sweeteners.

[0007]

Accordingly, the present invention relates to a non-saccharide sweetener, stevia extract, enzyme-treated stevia,
Provided are a method for improving the taste of a sweetener and a sweetener composition, which reduce the bitterness and lingering sweetness of the arhat extract and the licorice extract as a taste, and are also excellent in terms of food safety. The purpose is to do.

[0008]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies. As a result, by using a fixed amount of royal jelly together, the bitterness and the sweetness which is sustained as an aftertaste are improved. It has been found that a good sweet taste can be obtained, and the present invention has been completed.

The method for improving the taste of a sweetener according to the present invention comprises:
At least one non-saccharide sweetener selected from stevia extract, enzyme-treated stevia, arhat extract, or licorice extract and royal jelly are blended as active ingredients.

In this case, 0.01 to 20 parts by weight of royal jelly is added to 100 parts by weight of each of the non-saccharide sweeteners of the above-mentioned stevia extract, enzyme-treated stevia, arhat extract, or licorice extract. It is characterized by doing.

Further, the sweetener composition according to the present invention contains at least one non-saccharide sweetener selected from stevia extract, enzyme-treated stevia, arhat extract, or licorice extract and royal jelly as active ingredients. It is characterized by doing.

[0012] In this case, royal jelly is contained in an amount of 0.01 to 20 parts by weight based on 100 parts by weight of each of the non-saccharide sweeteners of the stevia extract, the enzyme-treated stevia, the Arhat extract, and the licorice extract. It is characterized by doing.

As described above, the present invention relates to a stevia extract (regular product, rebaudioside-A) among non-sugar sweeteners.
A requirement is to combine royal jelly with at least one of high-content products, enzyme-treated stevia (transferred product, sugar chain-regulated product), arhat extract, and licorice extract.
Other sweeteners, saccharin and acesulfame K
However, the effect is not sufficient, and the object of the present invention cannot be achieved.

The stevia extract used in the present invention is obtained by extracting from the aerial part of the chrysanthemum stevia (Stevia rebaudiana BERTONI) with room temperature to hot water and purifying it. The main sweetening components are stevioside, rebaudioside A and the like, and the dried product is a stevia extract containing 80.0% or more as a steviol glycoside. Needless to say, liquids, powders, granules and the like, which are stevia extracts alone or diluted with excipients, can be used.

The enzyme-treated stevia used in the present invention is obtained by adding glucose to a stevia extract using α-glucosyltransferase or the like. The main sweetening components are α-glucosyl stevioside, α-glucosyl rebaudioside A, etc., and those converted to dry matter contain 80.0% or more of steviol glycoside as unreacted steviol glycoside. , 15.0% or less of enzyme-treated stevia. Needless to say, liquids, powders, granules, and the like, which are enzyme-treated stevias alone or diluted with excipients, can be used.

The arkan fruit extract used in the present invention is obtained by extracting water, hydrated methanol or ethanol from fruits of the cucurbitaceae (Momordicae grosvenori SWINGLE), or extracted from room temperature to warm hydrated methanol. It is obtained from the oil-soluble component removed using vegetable oil. The main sweetness component is mogroside V and the like. When the content is quantified as mogroside V, the purified arhat fruit is 50.0% or more, and the crude arhat fruit is an extract of arhat fruit of less than 50.0%. It goes without saying that liquids, powders, granules, and the like, which are the rakan fruit extract alone or diluted with an excipient, can be used.

The licorice extract used in the present invention includes Glycyrrhiza uralensis FISCHER and Glycyrrhiza inflata BATALI.
N), Leguminosae (Glycyrrhiza glabra LINN)
E) and other roots or rhizomes of a congener plant obtained by extraction with hot water or by extraction with a room temperature or slightly alkaline aqueous solution and purification. The main sweetness component is glycyrrhizic acid, and when its content is quantified as glycyrrhizic acid, the purified licorice is 50.0% or more, and the crude licorice is a licorice extract of less than 50.0%. It goes without saying that liquids, powders, granules, and the like, which are licorice extracts alone or diluted with excipients, can be used.

The royal jelly used in the present invention is a milky cream-like substance secreted from secretory glands (gall gland, hypopharyngeal gland) in the head of worker bees. The fatty acid in royal jelly, 10-hydroxy-δ-2-decenoic acid, is an index for evaluating quality. Generally, when quantifying its content as 10-hydroxy-δ-2-decenoic acid, the raw royal jelly is at least 1.40%, the dried royal jelly is at least 3.50%, and the adjusted royal jelly is at least 0.5%. 018% or more, but 10-hydroxy-δ
It can be used even when the content of 2-decenoic acid is lower than them. Needless to say, liquids, powders, granules and the like, which are royal jellies alone or diluted with an excipient or the like, can be used. Further, as the royal jelly used in the present invention, processed products such as alcohol extraction and protease treatment can be used.

The amount of the royal jelly used in the present invention is appropriately selected depending on the sweetness factor of the sweet or non-sugar sweetener required for the food to be used. The lower limit is 0.01 part by weight, preferably 0.2 part by weight, and the upper limit is 20 parts by weight, preferably 10 parts by weight, based on parts by weight. Below the above range,
The effect of improving the taste by royal jelly is small. On the other hand, even if it exceeds the above range, further improvement of the taste improving effect cannot be expected.

The method of blending stevia extract, enzyme-treated stevia, arhat extract, licorice extract and royal jelly in the present invention does not impair the taste-improving effect unless the temperature, humidity, pressure (normal pressure, pressure, Any conditions such as vacuum, vacuum, etc., natural drying, hot air drying (AD), freeze drying (FD), spray drying (SD), drum drying (DD), homogenizer, ultrasonic, infrared, high frequency, blender ( Ribbon blender, Nauter mixer, etc.), spray granulation, extrusion granulation and any other methods can be used.

The food to which the present invention is applied is not particularly limited, and foods to which a non-saccharide sweetener is added for the purpose of imparting sweetness, such as various sweeteners and sweetener preparations (such as powder, liquid, granules, etc.) Any form), soft drinks,
Beverages such as cola, milk drinks, carbonated drinks, coffee, tea, amazake, jelly, sorbet, pudding, yogurt, ice cream, lacto ice and other desserts,
Frozen desserts, dairy products or mixes for preparing these, non-dairy creams, coffee whiteners, toppings, candy, chocolate, chewing gum, dried confectionery, semi-fresh to fresh confectionery, western confectionery, or delicacies, pickles , Sauces and other seasoned foods. In particular, the effect of the present invention is remarkable in foods containing a large amount of non-saccharide sweetener. In addition, the present invention can be applied to fields other than food, such as dentifrices, oral preparations, oral medicines (including Chinese medicine), and the like, and the non-saccharide sweetener composition of the present invention can be added.

The non-saccharide sweetener composition of the present invention may be in any form of powder, liquid, granules, paste and the like.

The non-sugar sweetener composition of the present invention can further contain optional components such as excipients. Excipients include textulin, lactose, starch, oligosaccharides, sugar alcohols, various sugars and the like. In addition, when it is used for foods such as organic acids and organic acid salts, it can be arbitrarily used as long as it does not cause a problem.

[0024]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described based on examples, but the present invention is not limited to the following examples.

[0025]

EXAMPLES In the following examples, the following non-sugar sweeteners and royal jelly were used. Stevia extract (Ikeda Saccharification Industry Co., Ltd., product name: Stevia ST-AB-H) Enzyme-treated stevia (Ikeda Saccharification Industry Co., Ltd., product name:
High Stevia M-180H) Licorice extract (manufactured by Ikeda Saccharification Industry Co., Ltd., product name: Licotin P-1) Arhat fruit extract (manufactured by Ikeda Saccharification Industry Co., Ltd.) Royal jelly (manufactured by Fukuyama Bee Farm, product name: raw royal jelly )

Example 1 Each of the above non-sugar sweeteners was adjusted to a concentration at which sweetness persistently retained as bitterness or aftertaste was strongly felt. Also,
Royal jelly was added and adjusted to a concentration at which the sweetness that persisted as bitterness or aftertaste was reduced, respectively. The respective adjusted concentrations are shown below. Distilled water was used as a solvent for adjusting the concentration. Using the above non-sugar sweetener aqueous solution without royal jelly as a control, a panel of 10 trained persons
A sensory test was conducted on the bitter taste and the sweet taste that persisted as the aftertaste. Table 1 shows the adjusted concentrations and Table 2 shows the results.

[0027]

[Table 1]

[0028]

[Table 2]

Example 2 Enzyme-treated stevia preparation An aqueous solution containing 1 g of royal jelly was uniformly mixed with 99 g of the enzyme-treated stevia and dried to obtain an enzyme-treated stevia preparation.

Example 3 Yogurt 0.017 g of the enzyme-treated stevia preparation obtained in Example 2 was added to 100 g of commercially available yogurt (plain type), and the mixture was mixed uniformly. 100g of commercially available yogurt (plain type) as a control
To the mixture, 0.017 g of enzyme-treated stevia was added and mixed uniformly.
Table 3 shows the results.

[0031]

[Table 3]

The yogurt using the enzyme-treated stevia preparation to which royal jelly had been added was clearer than the control product, with a slight bitterness and a suppressed sweetness that persisted as the aftertaste.

Example 4 Sugarless jelly 12 g of a stabilizer, 0.8 g of the enzyme-treated stevia preparation obtained in Example 2 and 225 g of reduced maltose syrup are mixed and dissolved in 500 ml of water, and heated to a temperature of 80 ° C. Then, mix 5 g of grapefruit juice and 10 g of grapefruit gizzard, pH with citric acid
4. After adjusting to Brix22 with water, an appropriate amount of grapefruit flavor was added, filled in a container, and sterilized at 85 ° C for 20 minutes to obtain a sugarless jelly. As a control, the same amount of enzyme-treated stevia was added instead of the enzyme-treated stevia preparation to obtain a control. Table 4 shows the results.

[0034]

[Table 4]

The sugarless jelly using the enzyme-treated stevia preparation obtained in Example 2 exhibited a bitter taste and a refreshing sweet taste connected as an aftertaste, as compared with the control product.

Example 5 Arkanka extract extract An aqueous solution containing 3.2 g of royal jelly was uniformly mixed with 96.8 g of Arkanka extract and dried to obtain an Arkanka extract preparation.

Example 6 9 g of ice cream granulated sugar, the Rakan fruit extract preparation obtained in Example 5 0.05
g, butter 12.6 g, whole fat condensed milk 20.4 g, skim milk powder 12.4 g, emulsifier 0.54 g, stabilizer 0.38 g and water 131.44 g were obtained by an ordinary method. As a control, the same amount of the extract was used instead of the preparation of the extract to obtain a control. Table 5 shows the results.

[0038]

[Table 5]

The ice cream prepared using the Luo Han Guo extract extract obtained in Example 5 exhibited a rich and satisfactory taste without bitterness and persistent sweetness as the aftertaste, as compared with the control product.

[0040]

As described above, in the present invention, royal jelly and at least one non-sugar sweetener selected from stevia extract, enzyme-treated stevia, arhat extract, or licorice extract are blended as active ingredients. To reduce the bitterness of the non-carbohydrate sweetener, stevia extract, enzyme-treated stevia, arhat extract, and licorice extract, as well as the sweetness that persists as the aftertaste. In addition, there is an effect that a method for improving the taste of a sweetener and a sweetener composition which are excellent also in that a sweetener composition can be obtained.

Claims (4)

[Claims] 1. A sweetener characterized by comprising at least one non-sugar sweetener selected from stevia extract, enzyme-treated stevia, arhat extract, or licorice extract and royal jelly as active ingredients. How to improve taste. 2. The royal jelly is used in an amount of 0.01 to 2 with respect to 100 parts by weight of each of the non-saccharide sweeteners of the stevia extract, enzyme-treated stevia, arhat extract, or licorice extract.
The method for improving the taste of a sweetener according to claim 1, wherein 0 or less parts by weight are blended. 3. A sweetener composition comprising as active ingredients at least one non-sugar sweetener selected from stevia extract, enzyme-treated stevia, arhat extract, or licorice extract and royal jelly. . 4. The royal jelly is used in an amount of 0.01 to 2 with respect to 100 parts by weight of each of the non-saccharide sweeteners of the stevia extract, enzyme-treated stevia, arhat extract, or licorice extract.
The sweetener composition according to claim 3, wherein the composition comprises 0 parts by weight or less.