Taste improver for high intensity sweetener

A technology of sweeteners and improvers, which can be used in food ingredients as taste improvers, food preparation, food science, etc., and can solve problems such as unpleasant aftertaste, food taste, and aroma changes

Active Publication Date: 2012-05-30
OGAWA & CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In terms of improving the taste of high-intensity sweeteners, methods of using amino acids such as L-asparagine, organic acids such as gluconic acid and citric acid, and salts thereof have been proposed (Patent Documents 1 to 3); A method of combining flavorings with natural products such as rutin and hesperidin (Patent Documents 4 and 5); using sugars such as galactomannan decomposition products, Aspergillus niger oligosaccharides, beet oligosaccharides, and mannose for high sweetness A method for improving the taste of high-intensity sweeteners (Patent Documents 6 to 9); a method of incorporating plant extracts such as bagasse extract from sugarcane and enzyme-treated ginkgo biloba extract into high-intensity sweeteners (Patent Document 10 , 11), etc., this existing method has the problem that the unpleasant aftertaste cannot be sufficiently reduced with a small amount of addition, and if the amount of addition is increased, the original taste and aroma of the food will be changed.

Method used

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  • Taste improver for high intensity sweetener
  • Taste improver for high intensity sweetener
  • Taste improver for high intensity sweetener

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0065] [Production Example 1]

[0066]Add 100 kg of 99 volume % ethanol to 10 kg of dried flower heads of golden buttons (crushed into about 5 mm), and extract at 75° C. to reflux temperature for 5 hours. After the extract was cooled to 40° C., solid-liquid separation was carried out with a centrifuge, and the extract was concentrated to 20 kg under reduced pressure. Add 0.2 kg of activated carbon to the concentrated solution, stir for 1 hour, add diatomaceous earth and filter under pressure to remove the activated carbon, then concentrate under reduced pressure to obtain 0.43 kg of gold button concentrate. 2 kg of distilled water was added to the concentrate, and extracted three times with 2 kg of ethyl acetate. Combine the extracted ethyl acetate layers, add diatomaceous earth and filter under pressure, then concentrate under reduced pressure to obtain 0.31 kg of crude extract of golden button. The yield was 3.1%. In addition, the spilanthol content was 12.4% by mass. M...

manufacture example 2

[0067] [Manufacturing Example 2]

[0068] The dried flower heads of 300 g of golden buttons were reflux extracted with 3200 g of 95 volume % ethanol for 1 hour. After cooling the extract and separating the solid and liquid, add diatomaceous earth and filter. After distilling off ethanol from the filtrate by concentrating under reduced pressure, 300 g of water was added and extracted three times with 300 ml of hexane. The extracted hexane layers were combined, and the hexane was evaporated by concentration under reduced pressure to obtain 8.4 g of a crude extract. The yield was 2.8% (spilanthol content: 9.5% by mass). The 8.4g crude extract was separated by silica gel chromatography (silica gel 200g, Φ5cm) (eluted with n-hexane: ethyl acetate = 8: 2), and the spilanthol component was separated (Rf value = 0.2-0.3 n-hexane: ethyl acetate=7:3), and the solvent was distilled off under reduced pressure to obtain 2.76 g of crude spilanthol fraction 1. Next, the crude spilanthol...

manufacture example 3

[0069] [Manufacture Example 3]

[0070] After 500 g of green coffee beans were finely ground, 5000 ml of a 70% by volume ethanol aqueous solution was added thereto, followed by heating under reflux for 2 hours. After the solution was cooled, solid-liquid separation was performed with a centrifugal filter, the filtrate was concentrated under reduced pressure to an ethanol content of 5% by mass or less, and 1,000 units of chlorogenic esterase (manufactured by Kitskoman) was added to the solution. Stir at 40°C for 3 hours. After the insolubles were removed by centrifugation, the treated liquid was introduced into a column filled with 1000 ml of synthetic adsorbent (Mitsubishi Chemical Industry Co., Ltd. (Mitsubishi Chemical Industry) Co., Ltd. (Mitsubishi Chemical Industry) Co., Ltd. (Mitsubishi Chemical Industry) Co., Ltd. (Mitsubishi Chemical Industry Co., Ltd., Dai Yaion (registered trademark) HP-20)) column, and the eluted The solution was freeze-dried to obtain 26.6 g of a...

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PUM

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Abstract

Disclosed is a taste-improving agent for a sweetener having high sweetness to be added to foods or drinks containing sweeteners having high sweetness, which can effectively inhibit, even in a small amount, the unpleasant bitterness, harsh taste and astringent taste characteristic to sweeteners having high sweetness without altering the inherent flavors of foods, and which can reproduce the same taste intensity and flavor profile by using a sweetener having high sweetness as in the case of using a sugar such as sucrose, characterized by comprising components (A), (B) and (C) together with (D) and / or (E): (A) spirantol or an extract or essential oil of a plant containing spirantol; (B) quinic acid or a composition containing quinic acid; (C) vanilla polyphenol or a composition containing vanilla polyphenol; (D) green tea polyphenol or a composition containing green tea polyphenol; and (E) rosaceae polyphenol or a composition containing rosaceae polyphenol.

Description

technical field [0001] The present invention relates to a taste-improving agent for high-intensity sweeteners. More specifically, it relates to improving the unpleasant aftertaste of high-intensity sweeteners, specifically bitterness, pungent taste (Japanese: エグ味), pungent taste, astringent taste, and even if high-intensity sweeteners are used, A taste improving agent that imparts the same taste intensity and flavor profile as when using sucrose. Background technique [0002] Due to the increase in health requirements in recent years, products using low-calorie high-intensity sweeteners such as aspartame, stevia, acesulfame potassium, and sucralose are increasing. This high-intensity sweetener has excellent properties of being hundreds of times sweeter than sucrose, but often has a unique bitterness and pungent taste. In addition, since the sweetness lasts for a long time, the aftertaste (Japanese: 后キレ) is poor, and the appearance of sweetness is different from that of suc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/00A23L2/00A23L2/60A23L1/217A23L19/18A23L27/00A23L27/20A23L27/30
CPCA23L1/2367A23L2/60A23L1/3002A23L2/56A23L1/22083A23V2002/00A23L1/217A23L1/236A23L1/2361A23F5/243A23L1/22091A23L1/2366A23L1/216A23L19/18A23L27/86A23L27/88A23L27/30A23L27/31A23L27/36A23L27/37A23V2200/16A23V2250/2482A23V2250/2132A23V2250/262A23V2250/264A23V2250/242
Inventor 宫泽利男浅井泰贵山口弘俊上杉高志村西修一
Owner OGAWA & CO LTD
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