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Sweetener composition and method for improving taste of stevia extract

A technology of stevia extract and composition, applied in the field of improving the taste of stevia extract, oral administration or composition for oral cavity, which can solve the problem of less sweetness and rough taste, slow expression of sweetness, and lack of richness and other issues to achieve the effect of accelerating the expression of sweetness

Inactive Publication Date: 2019-12-06
SAN EI GEN F F I
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, these natural sweeteners, especially stevia extract, have sweet taste qualities different from sugar, and have characteristics such as bitterness in sweetness, lingering sweetness left in the mouth (residual sweetness), sweetness Lack of richness in medium, slow expression of sweetness in the mouth, and insufficient quality of sweetness
Compared with other sweet components in stevia extract such as stevioside, rebaudioside A, the main sweet component contained in stevia extract, has less persistent sweetness and rough taste such as bitterness; However, rebaudioside A still has the above-mentioned problems
In addition, mogroside V, the main sweet component of Luo Han Guo extract, also has problems such as bitterness and unique flavor

Method used

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  • Sweetener composition and method for improving taste of stevia extract
  • Sweetener composition and method for improving taste of stevia extract
  • Sweetener composition and method for improving taste of stevia extract

Examples

Experimental program
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Embodiment

[0075] The contents of the present invention are described in detail using the following experimental examples and examples. However, the present invention is not limited thereto. Unless otherwise stated, the following experiments were carried out at atmospheric pressure and normal temperature. Unless otherwise specified, the term "%" means "mass%", and "part" means "mass part". The "*" symbol in the context indicates the product of San-Ei Gen F.F.I., Inc.

[0076] In the following experimental examples, stevia extract (Rebaudio J-100, manufactured by Morita KagakuKogyo Co., Ltd.) (dry powder) was used as a raw material containing rebaudioside A. Rebaudio J-100 is a high-intensity sweetener that is 360-460 times sweeter than sugar and contains 95.2% rebaudioside A, 0.1% rebaudioside C and 0.1% stevioside ( See JP2011-115142A). In the following experimental examples, this product is called "stevia extract".

[0077] Furthermore, in the following experimental examples, Luo ...

experiment example 1

[0078] Experimental example 1: Taste improvement of sweetener composition (1)

[0079] (1) Preparation of test samples

[0080] Use above-mentioned Stevia rebaudiana extract and Luo Han Guo extract 1, mix rebaudioside A and mogroside V with the proportion (mass ratio) shown in Table 1, thereby prepare three types of sweetener compositions (Example 1 , and Comparative Examples 1, 2). The ratio of rebaudioside A and mogroside V shown in Table 1 refers to the ratio (mass ratio) of each component when the total amount of rebaudioside A and mogroside V is defined as 100 parts (hereinafter , the same in Table 3 and Table 5). Each of these compositions was added to water to obtain a sweetness (sweetness intensity) similar to that of a 6% sugar aqueous solution, thereby preparing three types of aqueous solutions (test samples: Example 1-1, and Comparative Examples 1-1, 2 -1). Furthermore, as a control sample, an aqueous solution (Comparative Example 1-1) was prepared by adding a...

experiment example 2

[0097] Experimental Example 2: Taste improvement of sweetener composition (2)

[0098] (1) Preparation of test samples

[0099] Using the above stevia extract and Luo Han Guo extract 1 or Luo Han Guo extract 2, mix rebaudioside A and mogroside V in the proportion (mass ratio) shown in Table 3 to prepare two types of sweetener combinations objects (Examples 2 and 3). These compositions were each added to water to obtain similar sweetness (sweetness intensity) to 6% sugar aqueous solution, thereby preparing two types of aqueous solutions (test samples: Examples 2-1 and 3-1). In addition, as a control sample, such as

[0100] In Experimental Example 1, an aqueous solution (Comparative Example 1-1) of a stevia extract (Comparative Example 1) adjusted to obtain a sweetness similar to that of a 6% sugar aqueous solution was used.

[0101] table 3

[0102] Formulations of various sweetener compositions and their amounts added to water (concentrations in test samples)

[0103] ...

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Abstract

The present invention provides a sweetener composition having an excellent sweetness quality. The sweetener composition of the present invention contains a rebaudioside A and a mogroside V at a weightratio of 95:5-99:1, whereby the sweetness quality of a stevia extract can be improved, and the sweetness quality close to that of sugar can be obtained.

Description

technical field [0001] The present invention relates to a sweetener composition, and a composition for oral administration or oral cavity containing the sweetener composition. Furthermore, the present invention also relates to methods for improving the taste of stevia extracts. Background technique [0002] Conventionally, sweeteners have been widely used to impart sweetness to foods, beverages and medicines, and to adjust their taste. In particular, non-caloric or low-caloric high-intensity sweeteners and high-intensity sweeteners with low caries-producing effects have been widely used due to recent heightened health concerns. Examples of high-intensity sweeteners include synthetic sweeteners such as aspartame, sucralose, acesulfame potassium, neotame, and Advantame; and natural sweeteners such as stevia extract , Monk Fruit Extract and Thaumatin. Due to the recent trend towards natural products, natural sweeteners such as stevia extract and monk fruit extract have gaine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A61K47/26A61K47/28
CPCA61K9/0053A23L27/36A23L27/88A23L27/30A61K47/26A61K47/28A23V2002/00A23V2250/262A23V2300/14A23L2/60
Inventor 芳仲幸治近藤茜
Owner SAN EI GEN F F I
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