JPH10146165A - Method for improving taste of high-intensity sweetener, taste improver and high-intensity sweetener composition - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To suppress the unfavorable after-sweetness characteristic of a high-intensity sweetener due to a slow convergence time of sweetness, and to reduce almost the sweetness of the peak of the high-intensity sweetener. Provided is a taste improving method which is safe and edible, and a high sweetness sweetener having improved taste. SOLUTION: (A) a method for reducing a sweetness sustained as an aftertaste by a high-intensity sweetener characterized by combining (A) a high-intensity sweetener and (B) a rutin and / or a rutin derivative; A high-potency sweetener composition comprising (A) and (B) a taste improver containing as an active ingredient.

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 high-sweetness sweetener or a food containing the high-sweetness sweetener, a taste improving agent, and a high-sweetness sweetener having an improved taste. Composition.

[0002]

2. Description of the Related Art Sweeteners include sugars such as sugar, glucose and maltose, natural sweeteners such as sugar alcohols such as reduced palatinose, xylitol and maltitol, peptide-based sweetening substances such as aspartame and alitame, and the like.
Saccharin, a sucrose derivative represented by sucralose (a compound represented by the chemical formula C ₁₂ H ₁₉ O ₈ Cl _{3 in} which the hydroxyl group of sucrose is replaced by chlorine), a glycoside sweetener represented by steviaoside, a stevia sweetener , Acesulfame K
Although there are synthetic sweeteners such as sugars, sugars, particularly sugar, are the most widely used as those which do not cause unpleasant or bitter taste and have good sweetness.

[0003] Aspartame, stevia sweetener, sucralose, acesulfame K, alitame, saccharin, etc., which have a higher sweetness than sugar and are usually called high-intensity sweeteners, have many uses including diet sweeteners. (For example, it is used for restriction of calorie intake in obesity and the like, suppression of increase in blood sugar level due to diseases such as diabetes, etc.). However, the taste of these high-intensity sweeteners has a drawback that they are not preferred in terms of taste quality, especially because of the sweetness that persists as the aftertaste (post-sweetness).

[0004] This undesired after-sweetness characteristic is sufficiently perceived not only when a high-intensity sweetener is tasted in an aqueous solution thereof, but also when it is combined with other taste components and flavor components. Beverages such as tea or cola,
In confectionery such as chewing gum or candy, there is a problem that the unfavorable after-sweetness characteristic is emphasized and perceived.

[0005] As described above, high-intensity sweeteners are far less delicious than sugar in terms of taste. Therefore, there are several reports on the improvement of the sweetness of high-intensity sweeteners. For example, with respect to aspartame, alum and naringin (JP-A-52-90667), sodium L-glutamate (JP-A-56-148256), glycine, alanine or serine (Japanese Patent Laid-Open No. 57-6).
No. 3068), sucrose (JP-A-57-155965), aspartame decomposition products (JP-B-58-16).
2260), L-ascorbic acid (Japanese Patent Application Laid-Open No. 58-1983)
141760, JP-A-60-114167), sodium chloride (Japanese Patent Publication No. 6-48966).
An improved method using is known. It is also known that a mixture of dried honey and moderately sweet as well as flavorful taste is better than aspartame alone (Japanese Patent Publication No. 5-339).
No. 71).

As for stevioside, a stevia sweetener, a taste improving method using an organic acid and cyclodextrin (Japanese Patent Publication No. 5-981) is known.

In addition, there is known a method for improving the residual sweetness of a high-intensity sweetener using a flavone derivative (JP-A-6-335362).

However, conventional taste improvers are limited in their use due to their own taste and physical properties, or improve the thickness of sweetness like sodium chloride, but at the same time emphasize post-sweetness. There was a problem. Suppresses the persistence of undesired sweetness of a high-intensity sweetener, hardly reduces the sweetness of the sweetness peak, and enhances the off-flavor and bitterness of the high-intensity sweetener, and gives a taste-preferably sweet taste. There has been no taste improver that can satisfy the demand of the prior art.

[0009]

SUMMARY OF THE INVENTION The present invention relates to a method for improving the taste of foods and the like using a high-intensity sweetener. Taste improvement method, taste improver, and high sweetness with improved taste that are economical and excellent in terms of edible safety, while suppressing the sweetness peak of high-intensity sweeteners. It is intended to provide a degree sweetener composition.

[0010]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have used a taste improver comprising rutin and / or a rutin derivative with a high-intensity sweetener. By adding a small amount to food, etc., there is almost no change in the physical properties, calories, etc. of the target food, etc.
The inventors have found that a high-sweetness sweetener hardly reduces the sweetness at the peak of sweetness, and that it is possible to obtain a food or the like in which the sweetness which is maintained as a palatably unfavorable aftertaste can be obtained, thereby completing the present invention.

The present invention provides, firstly, a method for reducing a sweetness that is sustained as an aftertaste of a high-intensity sweetener, comprising combining a high-intensity sweetener with rutin and / or a rutin derivative. .

[0012] The present invention secondly provides a post-sweet taste improver for a high-intensity sweetener, comprising rutin and / or a rutin derivative as an active ingredient.

[0013] Third, the present invention is characterized in that it comprises a high-intensity sweetener and rutin and / or a rutin derivative.
Provided is a high-sweetness sweetener composition in which the sweetness that is maintained as the aftertaste by the high-sweetness sweetener is reduced.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a high-intensity sweetener has a higher sweetness than sugar (for example, one of sugars).
Natural sweetener and synthetic sweetener (having a sweetness of 00 times or more). Examples of such high-intensity sweeteners include peptide-based sweeteners such as aspartame and alitame; glycoside-based sweeteners such as stevia (enzyme-treated stevia obtained by enzymatically treating stevia extract and stevia to add glucose); And sucrose derivatives such as sucralose; and synthetic sweeteners such as acesulfame K, saccharin and the like. Preferably, the high intensity sweetener is one or more high intensity sweeteners selected from the group consisting of aspartame, stevia sweetener, sucralose, acesulfame K and alitame.

Rutin used in the present invention
Is the flower and bud of the legume family (Sophora japonica L.) or the buckwheat (Fagopyrum esculentum MOENCH)
) Whole grass or legume adzuki bean (Phaseolus angularis)
CW. WIGHT) is a pale yellow to pale yellow-green crystalline powder obtained by extracting the whole plant with water or ethanol. Rutin is recognized as being used in foods and the like as a coloring agent (yellow) and an antioxidant, and is almost tasteless.
Its structure is quercetin, a kind of flavonol,
It is a glycoside (glycoside) in which rutinose (L-rhamnose + D-glucose) is α-linked.

As rutin derivatives, glycosyl rutin in which carbohydrates such as glucose, fructose, galactose and xylose are added to rutin by an enzyme in an equimolar amount or more with respect to rutin, for example, glucosyl rutin (in which at least 2 mol of glucose is added, for example, Such as maltosyl rutin), galactosyl rutin and the like; rutin in which a 2,3-dihydroxypropyl group, a phosphate group or a 2-hydroxyethyl group is introduced into a phenolic hydroxyl group,
For example, troxerutin and the like can be mentioned. Rutin derivatives are used as an antioxidant and a coloring agent in a very wide range of foods, pharmaceuticals, cosmetics and the like, and many of them have been recognized for their safety. Rutin derivatives that are tasteless or nearly tasteless (eg, have a weak bitterness) and that have been found to be added to foods and the like are preferred. Glucosyl rutin is particularly preferred as the rutin derivative, and glucosyl rutin and galactosyl rutin are particularly preferred.

Glucosyl rutin is obtained by adding glucose to rutin with a glycosyltransferase. It is a rutin derivative that has excellent water solubility, is virtually tasteless and odorless, and has the same physiological activity in vivo as rutin. Recognized as a food additive. Its manufacturing method is disclosed in
This is known from Japanese Unexamined Patent Publication No. Hei.

Galactosylrutin is obtained by adding galactose alone or galactose and glucose to rutin by a glycosyltransferase. It is a rutin derivative that has excellent water solubility, is virtually tasteless and odorless, and has the same physiological activity in vivo as rutin. The production method is known from JP-A-4-66096, JP-A-4-66097 and JP-A-4-66098.

The rutin and / or rutin derivative used in the present invention does not need to be highly purified, but may be an extract derived from various plants containing rutin and / or a rutin derivative, or a partially purified extract thereof. Things can be used satisfactorily.

The rutin and / or rutin derivative used in the present invention may be used as it is, or may be used, for example, as an inclusion mixture in which rutin and / or a rutin derivative is included in a branched cyclodextrin. it can.

In the method of the present invention, the above-mentioned high-intensity sweetener is used alone or in combination with two or more kinds thereof, and the above-mentioned rutin and / or rutin derivative is used alone as a taste improver, or A combination of more than one species can be used.

The amount of rutin and / or rutin derivative used for the high-intensity sweetener is appropriately selected depending on the quality of sweetness required for the food to be used and the sweetness factor of the high-intensity sweetener. However, generally, high-intensity sweetener 100
It is 0.1 part by weight or more, preferably 0.5 part by weight or more and 20 parts by weight or less, preferably 10 parts by weight or less with respect to parts by weight. Below the lower limit, the effect of improving post-sweetness by rutin and / or a rutin derivative is small. On the other hand, if it is added beyond the above range, further improvement of the post-sweetening effect cannot be expected, so that it is economically disadvantageous and may cause a decrease in the peak sweetness of the high-sweetness sweetener.

Foods that require a refreshing sweetness in the aftertaste;
For example, in beverages such as coffee, black tea, and cola, 1 to 20 parts by weight, preferably 2 to 15 parts by weight of rutin and / or a rutin derivative is added to 100 parts by weight of a high-intensity sweetener. Thereby, it is possible to effectively suppress the persistence of the undesired sweetness of the high-sweetness sweetener, and to obtain a more preferable and refreshing sweet taste without increasing the off-taste and bitterness of the high-sweetness sweetener. .

On the other hand, in the case of foods requiring a high degree of sweetness, for example, milk chocolate, rutin and / or a rutin derivative is added in an amount of 0.1 to 100 parts by weight of a high-intensity sweetener.
Good sweetness can be obtained by adding 1.0 part by weight, preferably 0.4 to 0.8 part by weight.

In the method of the present invention, powders, granules, cubes, cubes, and the like can be used regardless of the use form of the high-intensity sweetener and rutin and / or rutin derivative.
It can be used in any shape such as paste and liquid.

The taste improving agent of the present invention contains the above-mentioned rutin and / or rutin derivative as an active ingredient. The taste improver of the present invention may further contain various additives, such as a dispersant and an excipient, depending on the purpose. Dispersants and excipients include, for example, reduced palatinose, various sugars, organic acids or organic acid salts, starch, dextrin,
Dextran, milk powder, and the like having no edible problems can be mentioned, and which one to use is appropriately selected by those skilled in the art. Further, the taste improving agent of the present invention can contain a solvent or a dispersion medium, and examples thereof include water and ethanol.

The form of the taste improver of the present invention is not particularly limited, and may be in any form such as powder, granule, cube, paste, liquid and the like.

Next, the composition of the present invention preferably contains the high-intensity sweetener described above and rutin and / or a rutin derivative in the following proportions. That is, based on 100 parts by weight of the high-intensity sweetener, 0.1 part by weight or more of rutin and / or a rutin derivative, preferably 0.5 part by weight or more,
And not more than 20 parts by weight, preferably not more than 10 parts by weight. If it is out of this range, the same disadvantages as described above occur. In addition, when added to foods that require a refreshing sweetness in the aftertaste or foods that require a rich sweetness, it is preferable that both are contained in the same ratio as described above. The high-intensity sweetener and rutin and / or rutin derivative may be used alone or in combination of two or more.

The composition of the present invention contains, in addition to the above-mentioned high-intensity sweetener and rutin and / or a rutin derivative, various additives such as a dispersant and an excipient depending on the purpose. Can be. Examples of the dispersant and excipient include those described above. Further, the composition of the present invention can contain a solvent or a dispersion medium, and examples thereof include water and ethanol.

The form of the composition of the present invention is not particularly limited, and may be in any form such as powder, granule, cube, paste, liquid and the like. Therefore, the method for producing the composition of the present invention can also be produced by a production method depending on the use. For example, in the case of preparing a powdery composition, each component is powdered and uniformly mixed, or powdered after mixing. In the case of a liquid composition, each component is dissolved (or dispersed) in a solvent (or a dispersion medium).

The field to which the method, taste improver and composition of the present invention can be applied is not particularly limited, and can be applied in various fields to which a high-intensity sweetener can be added for the purpose of imparting sweetness. For example, in the food field, various sweeteners (powder, granules, cubes, pastes, liquids, etc., in any form), coffee, tea, cola, carbonated drinks, milk drinks, amazake, etc .; hard candy, soft candy Candy such as fondant, icing, jelly, mousse, chocolate, cookie, cake, ice cream, sorbet, chewing gum and the like; and foods such as sweet pickles, dressings and sauces.

The fields other than food include, for example, dentifrices, oral preparations, oral medicines (including Chinese herbal medicines) and the like.

The method, taste improver and composition of the present invention can be used in various fields irrespective of the amount of the high-intensity sweetener used. In products (especially foods), the taste improving effect is remarkable, and the utility is high.

[0034]

When a sweetener is ingested in an aqueous solution, the intensity of sweetness (sweetness intensity) changes with time. For example, an aqueous 8% aqueous solution of sucrose and an aqueous solution of a high-intensity sweetener having the same sweetness as the aqueous solution are prepared, and the time course and sweetness intensity after ingestion are shown in FIG. The time when the peak of sweetness appears and the intensity of the sustained sweetness slightly vary depending on the type of the high-intensity sweetener, but all show the same tendency.

In the high-intensity sweetener of FIG. 1, the sweetness in the hatched portion is not desirable as a persistent sweetness.
However, when the taste improving method of the present invention is used, the sustained sweetness of such a high-intensity sweetener can be suppressed, and thus the taste quality can be improved. That is, it is possible to suppress the undesirably long-lasting sweetness (post-sweetness), which is the most problematic in the taste quality of the high-sweetness sweetener.

[0036]

EXAMPLES The present invention will be described in detail below, but the present invention is not limited to the following examples. In the following Examples and Comparative Examples, “parts” means “parts by weight” and “%” means “% by weight” unless otherwise specified.

The following substances were used in Examples and Comparative Examples. (1) High-sweetness sweetener Aspartame (manufactured by Ajinomoto Co., Ltd., trade name: Pal Suite) Stevia (manufactured by Morita Chemical Industry Co., Ltd., trade name: Levadio A9) Enzyme-treated stevia (manufactured by Maruzen Pharmaceutical Co., Ltd.) Name: αG Suite PX) Acesulfame K (manufactured by Hoechst Co., Ltd., trade name: sun
ett) Sucralose (manufactured by Tate & Lyle Co.)) Alitame (manufactured by Carter Co.) (2) Rutin and / or rutin derivative Rutin (manufactured by Wako Pure Chemical Industries, Ltd.) Glucosyl rutin (enzyme-treated rutin, Toyo Sugar Co., Ltd.
Manufactured and trade name: αG-rutin P) Galactosylrutin (manufactured according to the method described in Japanese Patent Publication No. 4-66097) (3) Substance used for comparison Quercetin (manufactured by Wako Pure Chemical Industries, Ltd.) Morin (Manufactured by Wako Pure Chemical Industries, Ltd.) Myricetin (manufactured by Aldrich) (4) Optional component Reduced palatinose (sold by Mitsui Sugar Co., Ltd., trade name: palatinit) Example 1 The following corresponds to the sweetness of a sugar solution concentration of 8% A high-intensity sweetener aqueous solution was prepared. Aspartame 0.04% aqueous solution Stevia 0.05% aqueous solution Enzyme-treated stevia 0.05% aqueous solution Acesulfame K 0.061% aqueous solution Sucralose 0.016% aqueous solution Aritame 0.004% aqueous solution

The taste improver samples (rutin, glucosyl rutin, galactosyl rutin) were added to and dissolved in the above-mentioned high-sweetness sweetener aqueous solution. At this time, the taste improver sample was added at a ratio of 0.5, 2, and 10 parts by weight as a solid content with respect to 100 parts by weight of the solid content of the high-intensity sweetener aqueous solution. Further, as a sample for comparison, the same sample was prepared except that quercetin, morin and myricetin were used instead of the taste improver sample. In addition, the control includes high-intensity sweetener aqueous solution to
It was used. A sensory test for taste comparison was performed by 10 trained panels. Table 1 shows the results. The evaluation was performed according to the following criteria: suppression of the persistence of undesired sweetness became worse (×); no change (△); effective (○); ◎).

The quercetin is an aglycone portion (flavonol) obtained by hydrolyzing rutin to remove a sugar portion. Morin and myricetin are flavonoid compounds similar in structure to quercetin, and have a structure in which the position of the phenolic hydroxyl group in quercetin differs by one (morin) or the number of phenolic hydroxyl groups in quercetin is one more (myricetin).

[0040]

[Table 1] Although there are some differences depending on the type of the high-sweetness sweetener, rutin, glucosylrutin, and galactosylrutin hardly reduce the sweetness of the peak of the sweetness of the high-sweetness sweetener, and the high-sweetness sweetener is preferable. It has been found that the long-lasting sweetness is effectively suppressed, and the sweetener having a high degree of sweetness has a high effect of making the sweet taste more favorable without increasing the off-taste or bitterness. However, quercetin and morin and myricetin, which are structurally similar to quercetin, did not show such an effect.

Example 2 and Comparative Example 1 Raw materials having the mixing ratios shown in Table 2 were mixed well to prepare a tabletop sweetener.

[0042]

[Table 2]

Note 1: Reduced palatinose has a particle size of 100 to 50
The thing of 0 μm was used. 2.5 g of the sweetener prepared above
And 2.0 g of instant coffee were dissolved in 150 ml of hot water to prepare a coffee beverage. Sensory tests were conducted by 20 general consumer panelists aged 20 to 50 years. The evaluation compared the coffee beverage to which the sweetener of Comparative Example 1 was added and the coffee beverage to which the sweetener of Example 2 was added, and the unfavorable persistence of sweetness and the taste of the sweetener of Example 2 were used. Performed in the coffee with or without improvement. Table 3 shows the results.

[0044]

[Table 3]

As is clear from Table 3, more than 90% of panelists recognized that when rutin was used, undesired persistence of sweetness was reduced and the taste was improved.
Thus, the taste improving method of the present invention was also highly evaluated by general panelists.

Example 3 Hard candy 100 parts of reduced palatinose was put into a dissolving tank filled with 30 parts of water, heated to 110 ° C. and stirred to completely dissolve. After concentrating to about 135 ° C. under a reduced pressure of 740 mmHg (water content: about 1%), the mixture was transferred to a cooling plate and cooled to an appropriate hardness, and then lemon flavor (No.
6-63899), 0.1 part of coloring agent (TH-S, manufactured by Hasegawa Kaori Co., Ltd.), 2 parts of crystalline citric acid (manufactured by Junsei Chemical Co., Ltd.), 0.1 part of aspartame, 0 parts of rutin 0.005 parts were added, mixed well, and molded to obtain a hard candy. As a control, hard candy without rutin was produced.

This product was a hard candy having a good taste and mouthfeel in which the sustainability of aspartame which was unfavorably unfavorable was suppressed as compared with the control product containing no rutin.

Example 4 Hard candy 70 parts of reduced palatinose was placed in a dissolving tank filled with 20 parts of water, and heated and stirred at 110 ° C. to dissolve completely.
43 parts of reduced syrup (PO-30, manufactured by Towa Kasei Co., Ltd.) was added and mixed. After concentrating to about 140 ° C. under a reduced pressure of 700 mmHg (moisture content: about 1.2%), transfer to a cooling plate and cool to an appropriate hardness, then menthol flavor (SZ-24065 manufactured by Hasegawa Koryo Co., Ltd.) 0.2 Part, alitame 0.025 part and rutin 0.001 part were added in advance, mixed well, and molded to obtain a menthol-flavored hard candy. As a control, hard candy without rutin was produced.

The product was a hard candy with a favorable taste and mouthfeel, in which the sustainability of aritame, which was unfavorably unfavorable, was suppressed as compared with the control product containing no rutin.

When combined with reduced starch syrup, compared to hard candy using only palatinit as a carbohydrate,
The moisture absorption of the candy increases and the crispy texture decreases, but the raw material cost is suppressed by using inexpensive reduced starch syrup, the reduced starch candy improves the viscosity of the candy dough after heat concentration and the molding process. In order to improve workability, there is an advantage that manufacturing cost can be suppressed.

Example 5 Milk Chocolate 35 parts of powdered reduced palatinose, 12 parts of cocoa mass, 16.5 parts of cocoa butter and 25 parts of whole milk powder were mixed in a mixer and then refined. To this, 11 parts of cocoa butter was added, and conching was performed at 45 ° C. for 24 hours.
Part of vanilla air freshener (No. 6-24 manufactured by Hasegawa Kaori Co., Ltd.)
38), 0.05 parts of enzyme-treated stevia, 0.000 of rutin
After adding 5 parts and performing a tempering step, it was molded to obtain milk chocolate. As a control, milk chocolate without rutin was produced.

This product was a milk chocolate having a good sweet taste, in which undesired after-sweetness was suppressed, as compared with a control product to which rutin was not added.

Example 6 Powdered palatinit (44.7 parts) of bitter chocolate (Mitsui Sugar Co., Ltd.)
And cocoa butter (35 parts) and cocoa butter (9 parts) were mixed by a mixer, and then refining was performed.

To this was added 10 parts of cocoa butter,
After conching at 5 ° C. for 24 hours, 0.4 part of lecithin, 0.01 part of alitame and 1 part of rutin were added, tempered, and then molded to obtain bitter chocolate. As a control, chocolate without rutin was produced.

This product completely suppresses the palatability of aritame, which is undesirable in taste, as compared with a control product to which rutin is not added, and furthermore, it is caused by cacao as a raw material.
Flavor, texture, with improved aversion, such as astringency
It was a bitter chocolate with good taste.

Example 7 Soft drink A commercially available soft drink using Stevia (manufactured by Otsuka Pharmaceutical Co., Ltd., trade name: Stevia) was used in an amount of 100 parts.
0.003 parts of rutin were added.

This product was a refreshing drink with a refreshing sensation, in which the persistence of undesired sweetness was suppressed compared to the control product without rutin.

Example 8 Chewing gum 25 parts by weight of a gum base (manufactured by Soda Koryo Co., Ltd.) and 14 parts by weight of trehalulose syrup (manufactured by Mitsui Sugar Co., Ltd., trade name Mildia-85) were added to a chewing gum trial mixer, and mixing was started. did. Furthermore, powdered palatinose 35
A premix of 25 parts by weight and 25 parts by weight of powdered maltitol (trade name: Amalti MR-100 manufactured by Towa Kasei Kogyo Co., Ltd.), 0.2 parts by weight of aspartame, and 0.02 parts by weight of rutin were divided into several parts. In addition, they were well kneaded.

Next, 1 part by weight of menthol flavor (Hasegawa Koryo Co., Ltd. SZ-24065) and glycerin were added and mixed well, and then the mixture was taken out of the mixer and rolled with a roller to produce a non-sugar chewing gum. As a control, chewing gum without rutin was produced.

This product was a delicious chewing gum having an improved sweetness after a high-intensity sweetener as compared with a control product containing no rutin.

Example 9 Tablet Confectionery 46 parts by weight of powdered palatinose, 15 parts by weight of water-containing dextrose, 0.07 parts by weight of stevia, 0.01 part by weight of rutin, 18.6 parts by weight of corn starch, 15 parts of potato starch.
6 parts by weight, 2 parts by weight of 5 times concentrated grape juice, 2 parts by weight of tartaric acid, and grape flavor (Hasegawa Perfume Co., Ltd .;
6-6240) 0.2 parts by weight of all ingredients were uniformly mixed with a mixer, tableted with a tableting machine, and dried at 50 ° C. to produce a ramune confectionery. As a control, a ramune confectionery containing no rutin was produced.

This product was a refreshing aftertaste of ramune confectionery in which undesired after-sweetness was suppressed compared to the control product to which rutin was not added.

Example 10 Aspartame preparation 100 parts by weight of reduced palatinose, aspartame 100
And 10 parts by weight of rutin were mixed and pulverized using a pulverizer sample mill (Hammer clearance 0.5 mm, lower net 0.6 mm) manufactured by Fuji Paudal Co., Ltd. to obtain an aspartame preparation.

The aspartame preparation obtained showed excellent dispersion, especially when added to food.

In order to improve the dispersing effect, as a material added to aspartame and rutin, other than the above-mentioned reduced palatinose, saccharides, organic acids (including salts thereof), starch, dextrin, dextran, milk powder, etc. No material can be used as appropriate. Example 11 Stevia preparation 100 parts by weight of reduced palatinose, enzymatically treated stevia 10
0 parts by weight and 10 parts by weight of rutin were mixed and pulverized with a Pulverizer sample mill (Hammer clearance 0.5 mm, lower net 0.6 mm) manufactured by Fuji Paudal Co., Ltd. In addition, the crushed product is Spartan Luiser (Fuji Paudal Co., Ltd.
Using a model RHO-2H), water is gradually added as a binder in a state where the powder is flowing, and the mixture is granulated. Further, the powder is dried by a fluid bed dryer (Midget dryer, manufactured by Fuji Paudal Co., Ltd.). C. Dry air was fed in to obtain a granulated stevia formulation excellent in solubility and handling.

[0066]

Industrial Applicability According to the present invention, it is possible to suppress the unfavorable after-sweetening characteristic due to the slow convergence time of the sweetness possessed by the high-sweetness sweetener, and furthermore, the sweetness peak of the high-sweetness sweetener. Hardly drops. It is also excellent in terms of safety during edible use. Further, rutin and / or rutin derivatives, which are taste improvers, are almost tasteless in themselves, are effective with a small amount of addition to high-intensity sweeteners, and are therefore economical and have an added product ( For example, it can be applied to products using a wide range of high-intensity sweeteners without substantially affecting the physical properties and taste of foods.

[Brief description of the drawings]

FIG. 1 is a graph showing the transition of sweetness intensity after ingestion of a sweetener aqueous solution.

Claims (13)

[Claims] 1. A method for reducing sweetness that is sustained as an aftertaste of a high-intensity sweetener, comprising combining a high-intensity sweetener with rutin and / or a rutin derivative. 2. With respect to 100 parts by weight of a high-intensity sweetener,
The method according to claim 1, wherein 0.1 to 20 parts by weight of rutin and / or a rutin derivative is combined. 3. 100 parts by weight of a high-intensity sweetener,
3. The method according to claim 1, wherein 0.5 to 10 parts by weight of rutin and / or a rutin derivative are combined. 4. The method according to claim 1, wherein the rutin derivative is glucosyl rutin and / or galactosyl rutin. 5. The high intensity sweetener according to claim 1, wherein the high intensity sweetener is at least one high intensity sweetener selected from the group consisting of aspartame, stevia sweetener, sucralose, acesulfame K and alitame. The method of claim 1. 6. A post-sweet taste improver comprising a high-intensity sweetener comprising rutin and / or a rutin derivative as an active ingredient. 7. The taste improver according to claim 6, wherein the rutin derivative is glucosyl rutin and / or galactosyl rutin. 8. The method according to claim 6, wherein the high-intensity sweetener is at least one high-intensity sweetener selected from the group consisting of aspartame, stevia sweetener, sucralose, acesulfame K and alitame. Taste improver. 9. A high-intensity sweetener composition comprising a high-intensity sweetener and rutin and / or a rutin derivative, wherein the high-intensity sweetener has a reduced sustained sweetness aftertaste. 10. The high-intensity sweetener composition according to claim 9, comprising 0.1 to 20 parts by weight of rutin and / or a rutin derivative based on 100 parts by weight of the high-intensity sweetener. 11. The high-intensity sweetener composition according to claim 9, wherein rutin and / or a rutin derivative is contained in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of the high-intensity sweetener. 12. The high-potency sweetener composition according to any one of claims 9 to 11, wherein the rutin derivative is glucosyl rutin and / or galactosyl rutin. 13. The high-intensity sweetener comprises aspartame,
Stevia sweetener, sucralose, acesulfame K
The high-potency sweetener composition according to any one of claims 9 to 12, which is one or more high-potency sweeteners selected from the group consisting of and alitame.