Sweetener composition and flavor enhancing method

Abstract

To provide a composition containing monk fruit extract, a flavor enhancer and masking method of monk extract.SOLUTION: A flavor enhancer containing a high sweetness intense sweetener, a composition containing monk fruit extract and a high sweetness intense sweetener, and a masking method for monk fruit extract by blending a high sweetness intense sweetener with monk fruit extract are provided. The composition containing monk fruit extract and a high sweetness intense sweetener can be used as a food or beverage composition or a pharmaceutical composition.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a sweetener composition and a method for improving taste, and more particularly to a sweetener composition containing Monk Fruit extract and Rebaudioside D or M, and a method for improving taste with Rebaudioside D or M. [Background technology]

[0002] Lou Han Guo (scientific name: Siraitia grosvenorii C. Jeffrey ex AMLu et Zhi Y. Zhang (Momordica grosvenori Swingle)) is a perennial vine belonging to the Cucurbitaceae family.

[0003] The greatest feature of this Monk fruit is its sweetness, which is known to contain a group of triterpene glycosides called mogrosides (Non-Patent Document 1) that have a sweetness intensity about 300 to 400 times that of sucrose. Mogrosides are non-saccharides but have a sweetness, and the sweetness is mainly derived from a compound called mogroside V. In addition to mogroside V, mogrosides include mogroside IV, 11-oxo-mogroside V, and siamenoside I, all of which are considered to be high-intensity sweeteners. The sweetness of mogroside V is about 378 times that of sucrose, and it is known to exhibit excellent sweetness quality among high-intensity sweeteners (Non-Patent Document 2). The sweetness components of mogrosides are extracted and purified and are called "Monk fruit extracts," and are used as sweeteners in many foods. In addition to mogrosides, Monk fruit extract contains other ingredients such as sugars, carbohydrates, proteins, amino acids, organic acids, dietary fiber, and minerals, and is yellow to brown in color, but as the degree of purification of mogroside V is increased, the color changes to white to pale yellow.

[0004] Monk fruit extract has been used as a substitute for sucrose, but it has unfavorable taste properties compared to sucrose, such as a bitter and / or astringent aftertaste and a very long-lasting, cloying sweet aftertaste. [Prior art documents] [Non-patent literature]

[0005] [Non-Patent Document 1] Pharmaceutical Journal-103(11)-1151-.1154(1983) [Non-Patent Document 2] Japanese Journal of Food Science and Technology, 53-10 (2006) Summary of the Invention [Problem to be solved by the invention]

[0006] The Monk fruit extract containing mogrosides has problems of bitterness, slow onset of sweetness, and sweet aftertaste. This problem is particularly serious when the degree of purification of mogroside V in the Monk fruit extract is low (e.g., less than 40%). So far, no effective means has been proposed to improve the onset of sweetness derived from mogrosides, reduce the aftertaste, and improve the taste of the Monk fruit extract when the degree of purification of mogrosides in the Monk fruit extract is low.

[0007] The present invention aims to provide a sweetener containing Monk fruit extract that is closer to sucrose by improving taste quality issues such as the bitterness, sweetness onset, and sweetness aftertaste that are specific to Monk fruit extract, and / or a method for improving taste quality. [Means for solving the problem]

[0008] As a result of extensive research aimed at solving the above problems, the inventors have discovered that the taste problems specific to Monk Fruit extract can be reduced by adding Rebaudioside D and / or Rebaudioside M to Monk Fruit extract.

[0009] That is, the present invention relates to a sweetener composition, a taste improver, and a taste improving method as described below. Section 1. A sweetener composition comprising rebaudioside D and / or rebaudioside M, and Monk Fruit extract. Section 2. Item 2. The sweetener composition according to item 1, comprising 0.1 to 100 parts by mass of rebaudioside D per 1 part by mass of mogroside V in the Monk Fruit extract. Section 3. Item 3. The sweetener composition according to item 1 or 2, comprising 0.1 to 100 parts by mass of rebaudioside M relative to 1 part by mass of mogroside V in the Monk Fruit extract. Section 4. A taste enhancer of Monk Fruit extract containing Rebaudioside D and / or Rebaudioside M. Section 5. A method for improving the taste of Monk Fruit extract by incorporating Rebaudioside D and / or Rebaudioside M. Section 6. Item 6. The method for improving the taste of Monk fruit extract according to Item 5, wherein 0.1 to 100 parts by mass of rebaudioside D is blended with 1 part by mass of mogroside V in the Monk fruit extract. Section 7. Item 7. The method for improving the taste of Monk Fruit extract according to Item 5 or 6, wherein 0.1 to 100 parts by mass of Rebaudioside M is blended with 1 part by mass of Mogroside V in Monk Fruit extract. Effect of the Invention

[0010] According to the present invention, it is possible to improve the taste quality unique to Monk fruit extract. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention will be described in detail below. The following embodiments are merely illustrative for explaining the present invention, and are not intended to limit the present invention to these embodiments. The present invention can be embodied in various forms without departing from the gist of the present invention.

[0012] [Definition] In the present specification, the term "Monk Fruit Extract" is a general term for an extract of Monk Fruit, and may be in the form of liquid, semi-solid, solid, etc. Preferably, it is in the form of a solid such as powder. It refers to an extract in which the components other than the solvent are 100% derived from Monk Fruit. Examples of the solvent used in the extraction include water, methanol, ethanol, carbon dioxide, etc., and are not particularly limited. In addition, the Monk Fruit Extract contains one or more glycosides selected from the group consisting of mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I.

[0013] Among "Monk fruit extracts," the "Luohanguo Extract" described in the Japanese Food Additives Standards is defined as containing 20% ​​by mass or more of mogroside V. In this specification, the "Monk fruit extract" includes, but is not limited to, Monk fruit extracts that meet the standards of the Japanese Food Additives Standards.

[0014] Among "Monk fruit extracts," those with a mogroside V content of less than 20% by mass, which does not meet the standards of the Japanese Food Additives Standards, are defined as foods. In this specification, "Monk fruit extract" includes monk fruit extracts that do not meet the standards of the Japanese Food Additives Standards, but is not limited to them.

[0015] As used herein, Rebaudioside D or Rebaudioside M is a component of Stevia or Stevia extract, which is a natural high-intensity sweetener. Stevia rebaudiana (or Stevia) varieties contain sweet compounds in their leaves. These compounds can be extracted to provide Stevia extract. The sweetness of Stevia extract is primarily due to a family of compounds known as "steviol glycosides", examples of which include Rebaudiosides (e.g., Rebaudiosides A-F, M, and X), Rubusoside, Stevioside, and Dulcoside.

[0016] As used herein, "rebaudioside D" refers to 4,5-dihydroxy-6-(hydroxymethyl)-3-{[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxan-2-yl 13-{[5-hydroxy-6-(hydroxymethyl)-3,4-bis({[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy})oxan-2-yl]oxy}-5,9-dimethyl-14-methylidenetetracyclo[11.2.1.01,10.04,9]hexadecane-5-carboxylic acid.

[0017] In the present specification, "rebaudioside M" refers to (2S,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-3,4-bis({[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy})oxan-2-yl(1R,5R,9S,13R)-13-{[(2S,3R,4S,5R ,6R)-5-hydroxy-6-(hydroxymethyl)-3,4-bis({[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy})oxan-2-yl]oxy}-5,9-dimethyl-14-methylidenetetracyclo[11.2.1.01,10.04,9]hexadecane-5-carboxylic acid.

[0018] In this specification, the mass % or mass part of each component is based on the pure compound.

[0019] [Sweetener composition] The composition of the present invention contains Monk Fruit extract and Rebaudioside D and / or Rebaudioside M.

[0020] In the composition, the content of Monk Fruit extract, when taken as the total amount of Monk Fruit extract and Rebaudioside D and / or Rebaudioside M, is preferably 1% by mass to 95% by mass, more preferably 10% by mass to 80% by mass, and even more preferably 20% by mass to 70% by mass, based on the dry solid content.

[0021] In one embodiment, the mogroside V content in the Monk fruit extract, based on the dry solid content, of food standard may be 0.1% by mass or more and less than 20% by mass, and may be used as a raw material for the sweetener composition. Such Monk fruit extract may contain 5% by mass to 90% by mass as a total protein content. It may be preferably 5% by mass to 70% by mass, more preferably 5% by mass to 40% by mass, and most preferably 5% by mass to 20% by mass. In addition, a mogroside V content of 20% by mass or more and less than 70% by mass that meets the Japanese Food Additives Standards may be used. However, it is preferable to use a mogroside V content of 20% by mass or more and less than 50% by mass, and more preferably 30% by mass or more and less than 40% by mass. Such Monk fruit extract may have a lower total protein content than one having a mogroside V content of 0.1% by mass or more and less than 20% by mass, based on the dry solid content. For example, a Monk Fruit extract having a mogroside V content of 0.1% by mass or more and less than 20% by mass based on the dry solids content may contain 0.1 parts by mass or more of protein per 1 part by mass of mogroside V.

[0022] The total content of rebaudioside D and / or rebaudioside M in the composition is preferably 0.1 to 100 parts by mass, more preferably 0.5 to 100 parts by mass, even more preferably 1 to 50 parts by mass, and even more preferably 2 to 20 parts by mass as rebaudioside D and / or rebaudioside M per part by mass of mogroside V (on a dry weight basis, the same applies below) in the Monk Fruit extract.

[0023] Here, for example, rebaudioside D is preferably 0.1 to 100 parts by mass, more preferably 0.5 to 100 parts by mass, even more preferably 1 to 50 parts by mass, and even more preferably 2 to 20 parts by mass relative to 1 part by mass of mogroside V in the Monk Fruit extract. Rebaudioside M is preferably 0.5 to 100 parts by mass, more preferably 1 to 50 parts by mass, and even more preferably 2 to 20 parts by mass relative to 1 part by mass of mogroside V in the Monk Fruit extract.

[0024] In addition, the compositions of the present invention may optionally contain other auxiliary sweetening ingredients or other ingredients, including, but not limited to, excipients and diluents.

[0025] Here, the auxiliary sweetening component means a component that has a sweet taste or adjusts the sweetness intensity and sweetness quality of a sweetener, and examples thereof include carbohydrate-based sweeteners such as monosaccharides, disaccharides, oligosaccharides, and sugar alcohols; and dietary fiber.

[0026] Among the carbohydrate sweeteners, the monosaccharides include fructose, glucose, xylose, sorbose, galactose, and isomerized sugar. The disaccharides include maltose, lactose, trehalose, sucrose, isomerized lactose, and palatinose. The oligosaccharides include xylooligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltooligosaccharides, lactosucrose, galactooligosaccharides, lactulose, palatinose oligosaccharides, sucrooligosaccharides, thean oligosaccharides, and seaweed oligosaccharides. The sugar alcohols include erythritol, maltitol, xylitol, sorbitol, mannitol, and palatinit.

[0027] Examples of dietary fiber include water-soluble dietary fiber such as pectin, guar bean enzyme hydrolysate, glucomannan, β-glucan, polydextrose, inulin, agarose, sodium alginate, carrageenan, fucoidan, porphyran, laminaran, and indigestible dextrin; and insoluble dietary fiber such as cellulose, hemicellulose, lignin, chitin, and chitosan. Water-soluble dietary fiber is preferred.

[0028] When the composition of the present invention contains an auxiliary sweetening ingredient, the content of the auxiliary sweetening ingredient in the composition may be about 0.01% by mass to 99.99% by mass, preferably 0.1% by mass to 99.9% by mass, more preferably 1% by mass to 99% by mass, and even more preferably about 5% by mass to 95% by mass.

[0029] When the composition of the present invention contains a sugar alcohol, it may contain, for example, about 90% by mass or more of the sugar alcohol. In another embodiment, for example, the composition of the present invention may contain, based on the dry solid content, about 97% by mass (e.g., 96.5 to about 99.95% by mass) of erythritol and about 0.05 to about 1.5% by mass of the Monk fruit extract and rebaudioside D and / or rebaudioside M, based on the total mass of the Monk fruit extract, rebaudioside D and / or rebaudioside M, and the sugar alcohol. In another embodiment, the sweetener composition contains about 97.5 to 99.9% by mass of erythritol and about 0.1 to 2.5% by mass of the Monk fruit extract and rebaudioside D and / or rebaudioside M, based on the total weight of the erythritol, Monk fruit extract, rebaudioside D and / or rebaudioside M in the composition, based on the dry solid content. In another embodiment, the sweetener composition comprises about 0.1% to 2% by weight of Monk Fruit extract and Rebaudioside D and / or Rebaudioside M in the composition based on dry solids.

[0030] As described above, the composition of the present invention contains the Monk Fruit extract of the present invention and rebaudioside D and / or rebaudioside M, and is highly safe and has good taste. Therefore, it can also be suitably used as a food or beverage composition.

[0031] It is also preferred that the composition of the present invention does not contain or is substantially free of rebaudioside A. "Substantially free" refers to a content of rebaudioside A of 10% by mass or less, preferably 1% by mass or less, more preferably 0.1% by mass or less, when the total amount of Monk Fruit Extract, Rebaudioside D and / or Rebaudioside M, and Rebaudioside A is taken as 100% by mass based on the dry solid content. When the total amount of Monk Fruit Extract, Rebaudioside D and / or Rebaudioside M, and Rebaudioside A is taken as 100% by mass based on the dry solid content, the content of rebaudioside A may be allowed to be about 80% by mass or less, preferably 50% by mass or less, more preferably 30% by mass or less, more preferably 10% by mass or less.

[0032] (Form of sweetener composition) The sweetener composition of the present invention may be in any form, such as liquid, semi-solid, or solid. If it is solid, it may be in the form of powder or granules.

[0033] (Food and drink composition) The composition of the present invention may be a food or drink composition. The food and drink composition of the present invention may be a food and drink composition such as a cooked dish, Western confectionery, Japanese confectionery, beverage (including soft drinks and alcoholic beverages), dairy products, seasonings, etc. The food and drink composition includes general foods and beverages, as well as health foods and foods for special uses (foods for specified health uses). The composition of the present invention may be, for example, a supplement such as a functional food.

[0034] The food and beverage composition of the present invention may further include food and beverage ingredients commonly used in the art. Examples of food and beverage ingredients include confectionery products (candy, gum, gummy, etc.), sweet bakery products (biscuits, cakes, roll cakes, pies, cookies, etc.), baked goods including bread (fermented bread, non-fermented bread, yeast bread, unleavened bread, wheat bread, bread baked with potato starch other than wheat, rice flour, rye flour, etc., gluten-free bread, etc.), condiments, snack bars (cereal, nut, seed and / or fruit bars, etc.), soups, dressings, mixes, cooked foods, infant foods, diet foods, syrups, coatings, sauces, spreads (jams / jelly batters and other spread-type preserves, conserves, etc.). Other examples include meat extracts, black vinegar extracts, gelatin, cornstarch, honey, animal and vegetable oils and fats, polysaccharides, grains, vegetables, fruit vegetables, fruits, meat, eggs, dairy products, seaweed, etc., and processed products thereof. The composition of the present invention may contain one or more of these food ingredients.

[0035] In addition to the above-mentioned food ingredients, the food and drink composition of the present invention may further contain one or more ingredients such as a lubricant, an emulsifier, a suspending agent, an antioxidant, a preservative, and a flavoring agent, etc. It may also further contain other ingredients including water-soluble vitamins and oil-soluble vitamins.

[0036] The food and drink composition of the present invention can be produced by a method well known in the art. For example, it can be produced continuously in addition to a method for producing a monk fruit extract having an effect, or it can be produced by a method including a step of adding a monk fruit extract having an effect.

[0037] [Taste enhancer] The taste improver for Monk Fruit extract of the present invention is intended to improve the taste quality of Monk Fruit extract and contains rebaudioside D and / or rebaudioside M.

[0038] The amount of rebaudioside D and / or rebaudioside M used to improve the taste quality of the Monk Fruit extract is preferably 0.1 to 100 parts by mass, more preferably 0.5 to 100 parts by mass, even more preferably 1 to 50 parts by mass, and even more preferably 2 to 20 parts by mass of rebaudioside D and / or rebaudioside M per part by mass of mogroside V (on a dry weight basis, the same applies below) in the Monk Fruit extract.

[0039] Here, for example, rebaudioside D is preferably 0.1 to 100 parts by mass, more preferably 0.5 to 100 parts by mass, even more preferably 1 to 50 parts by mass, and even more preferably 2 to 20 parts by mass relative to 1 part by mass of mogroside V in the Monk Fruit extract. Rebaudioside M is preferably 0.1 to 100 parts by mass, more preferably 0.5 to 100 parts by mass, even more preferably 1 to 50 parts by mass, and even more preferably 2 to 20 parts by mass relative to 1 part by mass of mogroside V in the Monk Fruit extract.

[0040] The taste improver of Monk Fruit extract of the present invention may optionally contain other auxiliary sweetening components and other components, the types and contents of the other components and other conditions of which are in accordance with the contents disclosed in [Sweetener composition].

[0041] (Flavor enhancer form) The taste improver of the present invention may be in any form of liquid, semi-solid or solid. If it is solid, it may be in the form of powder or granules.

[0042] [Method for improving the taste of Monk fruit extract] According to one aspect of the present invention, there is provided a method for improving the taste quality of "Monk fruit extract" (hereinafter also referred to as "the taste quality improving method of the present invention"). The improvement of taste quality in the present invention refers to the improvement of any one or more of "sweetness onset", "sweetness aftertaste", "bitterness intensity" and "bitterness aftertaste". For example, it is preferable that "sweetness onset" and "sweetness aftertaste" are improved simultaneously, or "sweetness aftertaste", "bitterness intensity" and "bitterness aftertaste" are improved simultaneously. In the taste improving method of the present invention, the components and their contents, as well as other components and their contents, are in accordance with the contents described for the sweetener composition or taste improver. EXAMPLES

[0043] The present invention will now be described in detail with reference to the following examples, but the present invention is not limited to these examples.

[0044] In all the following sensory tests, evaluations were performed by experienced panelists. As a prerequisite, the evaluators' experience as well as their physical condition on the day were taken into consideration, and those who were in poor physical condition were excluded. Next, a sweetness concentration test was performed as a preliminary test by the panelists. That is, sucrose was dissolved at five concentrations (0 to 0.1% by mass) and evaluated by the ranking method, and those who gave correct rankings were selected as panelists for the sensory test. In addition, those who could evaluate that the onset of sweetness of mogroside V is slower than that of sucrose, and that the onset of sweetness of rebaudioside alone is faster than that of sucrose were selected as panelists for the sensory test.

[0045] (Monk fruit extract and rebaudioside) The Monk Fruit extract and rebaudioside used in the examples are the following products. [Table 1]

[0046] Here, the amount of mogroside V contained in the Monk Fruit extract can be measured by high performance liquid chromatography under the following conditions. HPLC model name: Prominence LC-20AD (Shimadzu Corporation) Column: Kaseisorb LC ODS 2000 (Tokyo Chemical Industry Co., Ltd.) 150mm×4.6mm I.D. LC conditions Sample injection volume: 0.02mL Column temperature: 40 °C Mobile phase: 60% acetonitrile in water Flow rate 1.0 ml / min Detection wavelength: 203 nm

[0047] Here, rebaudioside A, rebaudioside D and / or rebaudioside M can be measured using high performance liquid chromatography under the conditions shown below. HPLC model name: Prominence LC-20AD (Shimadzu Corporation) Column: Kaseisorb LC ODS 2000 (Tokyo Chemical Industry Co., Ltd.) 150mm×4.6mm I.D. LC conditions Sample injection volume: 0.02mL Column temperature: 40℃ Mobile phase: 25% to 40% acetonitrile aqueous solution (gradient elution) Flow rate 0.5ml / min Detection wavelength: 210nm

[0048] [Test Example 1] Effect of mixing Monk Fruit Extract and Rebaudiosides on taste quality A mixture of each component (Monk Fruit extract (mogroside V), Rebaudioside A (purity 98.0% or more), Rebaudioside D (purity 95.0% or more), or Rebaudioside M (purity 90.0% or more)) was dissolved in pure water (high-intensity sweetener component: 0.1%) at the concentrations shown in Tables 2 to 4 below to prepare sample solutions (Reference Examples 1 to 6, Examples 1 to 12).

[0049] Using Monk fruit extract alone (mogroside V content: 0.1%) as a control solution (Comparative Examples 1 to 3), the sweetness qualities of these sample solutions were evaluated based on the evaluation items of "sweet aftertaste," "bitterness intensity," and "bitter aftertaste." For each evaluation item, a score of 0 was assigned for no difference from the control solution, and scores were assigned from -3 to 3. A score closer to 3 was assigned for samples with a shorter sweet aftertaste, a weaker bitter taste, or a shorter bitter aftertaste than the control, and a score closer to -3 was assigned for samples with a longer sweet aftertaste, a stronger bitter taste, or a longer bitter aftertaste than the control. That is, a score closer to 0 indicates that the subject is closer to the control, and a score closer to +3 indicates that the subject is better than the control.

[0050] 3: Very good 2: Fairly good 1: Fairly good 0: Equivalent -1: Slightly worse -2: Significantly worse -3: Very worse

[0051] The evaluation was carried out by a panel of six people who had received sensory training. The amount of high-intensity sweeteners contained in each sample solution was set so that the calculated compound pure content was 0.1% in total. Specifically, since the mogroside V content (mogroside V content: 50%, 30%, 18%) in each product used as the Monk Fruit extract was different, each product was added at the concentration shown in Tables 2 to 4. Rebaudioside A, rebaudioside D, and rebaudioside M were also added and prepared at the concentrations shown in Tables 2 to 4 based on the product purity.

[0052] [Table 2] [Table 3] [Table 4]

[0053] The results, averaged over six panelists, are shown in the table below. Average - Less than 0.6 Significantly worsened ×× -0.60 or more but less than 0.40 Deterioration × -0.40 or more but less than 0.40 No change - 0.40 or more and 0.60 or less Improvement trend ○ Over 0.60 improvement ◎ [Table 5]

[0054] As shown in Table 5, a product containing 50% mogrosides in the Monk fruit extract was used to carry out the tests of Comparative Example 1 and Reference Examples 1 and 2. As a result, the taste of Comparative Example 1 was not bitter, and the sweetness specific to Monk fruit remained, with a long aftertaste of sweetness. When Reference Examples 1 and 2, which were partially replaced with Rebaudioside A using Comparative Example 1 as a control, were examined, it was confirmed that Reference Example 1 produced a bitterness specific to stevia compared to Comparative Example 1. It was also confirmed that Reference Example 2 produced a bitterness specific to stevia, as in Example 1. Thus, it was confirmed that Reference Examples 1 and 2 produced a stronger bitterness than Comparative Example 1, and the taste quality was deteriorated.

[0055] In Examples 1 and 2 in Table 5, rebaudioside D was used. As a result, no bitterness was detected in Example 1, and the aftertaste of sweetness was improved compared to the comparative example. Similarly to Example 1, no bitterness was detected in Example 2, and the aftertaste of sweetness was also improved.

[0056] In Examples 3 and 4, Rebaudioside M was used. As a result, no bitterness was observed in Example 3, and the aftertaste of sweetness was improved compared to the Comparative Example. Similarly to Example 3, no bitterness was observed in Example 4. The aftertaste of sweetness was also improved compared to the Comparative Example.

[0057] [Table 6]

[0058] As shown in Table 6, a product containing 30% mogrosides in the Monk fruit extract was used to carry out tests in Comparative Example 2 and Reference Examples 3 and 4. As a result, Comparative Example 2 had a bitter taste specific to Monk fruit, and the sweetness had a long aftertaste. When Reference Examples 3 and 4, which were partially replaced with Rebaudioside A using Comparative Example 2 as a control, were examined, Reference Example 3 still retained the bitter taste specific to Monk fruit. The sweetness aftertaste was also improved. Like Reference Example 3, Reference Example 4 also failed to improve the bitterness.

[0059] In Examples 5 and 6, rebaudioside D was used as a substitute. As a result, the taste quality of Comparative Example 2, the bitterness and sweetness lingering characteristic of Monk fruit, was improved in Example 5. The bitterness intensity was improved and the bitterness lingering was shortened. In Example 6, the sweetness lingering was also improved as in Example 5. As for the bitterness, the bitterness intensity was improved and the bitterness lingering was shortened. It was confirmed that rebaudioside D can simultaneously improve the sweetness quality and reduce the bitterness characteristic of Monk fruit.

[0060] In Examples 7 and 8, Rebaudioside M was used as a substitute. As a result, the aftertaste of sweetness specific to Monk fruit, which is the taste quality of Comparative Example 2, was improved in Example 7. As for bitterness, the bitterness intensity was improved and the bitterness aftertaste was shortened. As in Example 7, the sweetness aftertaste was also improved in Example 8. As for bitterness, the bitterness intensity was improved and the bitterness aftertaste was shortened. Therefore, it was confirmed that Rebaudioside M can also improve sweetness quality and reduce the bitterness specific to Monk fruit at the same time.

[0061] [Table 7]

[0062] As shown in Table 7, a product containing 18% mogrosides in a monk fruit extract used as a food product was used to carry out tests in Comparative Example 3 and Reference Examples 5 and 6. As a result, the taste of Comparative Example 3 had a stronger bitterness specific to monk fruit than Comparative Example 2, and the sweetness also had a long aftertaste. When Comparative Example 3 was used as a control and Reference Examples 5 and 6 were examined in which a portion of the product was replaced with rebaudioside A, the bitterness reduction effect of Reference Example 5 was not confirmed compared to Comparative Example 3. The sweetness aftertaste was improved. Unlike Reference Example 5, Reference Example 6 had a worse bitterness.

[0063] In Examples 9 and 10, rebaudioside D was used as a substitute. As a result, the aftertaste of sweetness specific to Monk fruit, which is the taste quality of Comparative Example 3, was improved in Example 9. As for bitterness, the bitterness intensity was improved and the bitterness aftertaste was shortened. As in Example 9, the sweetness aftertaste was also improved in Example 10. As for bitterness, the bitterness intensity was improved and the bitterness aftertaste was shortened. Therefore, it was confirmed that rebaudioside D can simultaneously improve sweetness quality and reduce the bitterness specific to Monk fruit.

[0064] In Examples 11 and 12, Rebaudioside M was used as a substitute. As a result, the aftertaste of sweetness specific to Monk fruit, which is the taste quality of Comparative Example 3, was improved in Example 11. As for bitterness, the bitterness intensity was improved and the bitterness aftertaste was shortened. As in Example 11, the sweetness aftertaste was also improved in Example 12. As for bitterness, the bitterness intensity was improved and the bitterness aftertaste was shortened. Therefore, it was confirmed that Rebaudioside M can also improve sweetness quality and reduce the bitterness specific to Monk fruit at the same time.

[0065] From the results of Tables 5 to 7, it was found that when rebaudioside A was added to a monk fruit extract containing 40% or more mogrosides, the bitterness of rebaudioside A was emphasized, and the taste quality was deteriorated. In addition, it was found that the bitter components confirmed in the monk fruit extract containing less than 40% mogrosides could not be reduced by adding rebaudioside A, but could be reduced by adding rebaudioside D or rebaudioside M. Regarding the aftertaste of sweetness, it was confirmed that rebaudioside A, rebaudioside D, and rebaudioside M could effectively bring the onset of the taste quality close to that of sucrose. It was confirmed that rebaudioside A was insufficient to reduce the bitterness, and rebaudioside D and rebaudioside M were suitable. Since the taste quality improvement effects of rebaudioside D and rebaudioside M were similar, the following tests were conducted using rebaudioside M.

[0066] [Test Example 2] Effect of mixing Monk Fruit Extract and Rebaudioside M on taste quality A mixture of high-intensity sweeteners (Monk fruit extract (mogroside V), rebaudioside M (purity 90.0% or more)) was dissolved in pure water at the concentrations shown in Tables 8 to 10 below to prepare Comparative Examples 4 to 6 and Examples 19 to 30. Using sucrose as a control solution, the taste quality of Comparative Examples 4 to 6 and Examples 13 to 24 was evaluated based on the evaluation items of "speed of sweetness onset," "sweetness intensity," "sweetness aftertaste," "bitterness intensity," and "bitterness aftertaste." For each evaluation item, a score of 0 was given when there was no difference from the control solution, and scores were given from -3 to 3 points. A score close to 3 was given when the sweetness onset was faster than the control, the sweetness intensity was higher, the sweetness aftertaste was shorter, the bitterness intensity was lower, the bitterness aftertaste was shorter, and the evaluation value was higher. A score close to -3 was given when the sweetness onset was slower than the control, the sweetness intensity was lower, the sweetness aftertaste was longer, the bitterness intensity was higher, the bitterness aftertaste was longer, and the evaluation value was lower. That is, the closer to 0, the closer to the control (sucrose). The evaluation was conducted by a panel of six people who had received sensory training, and the average was taken. The amount of high-intensity sweetener contained in each sample solution was set to be 0.025% by calculation. Specifically, each product used as Monk fruit extract (mogroside V content: 50%, 30%, 18%) was added so that the content ratio of mogroside V and rebaudioside M was the mass ratio shown in Tables 8 to 10, and the concentration of high-intensity sweetener in each sample was adjusted to be constant.

[0067] [Table 8] [Table 9] [Table 10]

[0068] The results, averaged over six panelists, are shown in the table below. - Less than 0.6 Significantly worsened ×× -0.60 or more but less than 0.40 Deterioration × -0.40 or more but less than 0.40 No change - 0.40 or more and 0.60 or less Improvement trend ○ Over 0.60 improvement ◎

[0069] [Table 11]

[0070] As shown in Table 11, a product containing 50% mogrosides in the Monk fruit extract was used as a reference in Comparative Example 4, and the compositions of Examples 13 to 16 were tested. As a result, as shown in Comparative Example 4 in Table 11, the taste of Monk fruit extract alone (50% product) was slow to rise in sweetness specific to Monk fruit compared to sucrose, and the sweetness had a long aftertaste. In addition, since the original mogrosides were highly refined, the bitterness specific to Monk fruit extract could not be confirmed, and it was about the same as that of sucrose, which was the control. When Examples 13 to 16 in which a part of the Monk fruit extract was replaced with Rebaudioside M was examined with reference to this Comparative Example 4, when the mass ratio of Mogroside V to Rebaudioside M was 1:0.5, the sweetness rise and aftertaste were improved compared to Comparative Example 4, as shown in Example 13, and were close to those of sucrose. These effects were more pronounced as the mass ratio of Rebaudioside M was increased, as in Examples 14 to 16. In Example 14, the sweetness onset and aftertaste were improved, resulting in a taste quality closest to that of sucrose. In Example 15, the sweetness onset and aftertaste were improved, and in Example 16, improvements in the sweetness onset and aftertaste were also confirmed.

[0071] [Table 12]

[0072] As shown in Table 12, the tests of Comparative Example 5 and Examples 17 to 20 were carried out using a product containing 30% mogrosides in the Monk fruit extract. As a result, as shown in Comparative Example 5 in Table 12, the taste quality of Monk fruit extract alone (30% product) was slow to rise in taste and had a long sweet aftertaste compared to sucrose. In addition, the bitterness and bitter aftertaste characteristic of Monk fruit extract were confirmed. When Examples 17 to 20 in which a part of the Monk fruit extract was replaced with Rebaudioside M was examined with reference to this Comparative Example 5, when the mass ratio of Mogroside V and Rebaudioside M was 1:0.5, as shown in Example 17, the sweetness rise and aftertaste were improved compared to Comparative Example 5, and the bitterness intensity and bitter aftertaste were improved and approached those of sucrose. These effects were more noticeable as the mass ratio of Rebaudioside M was increased as shown in Examples 18 to 20. In Example 18, the sweetness rise and aftertaste were improved, and the bitterness intensity and bitter aftertaste were improved. In Example 19, the sweetness onset and aftertaste were improved, and the bitterness intensity and bitter aftertaste were improved, resulting in a taste quality closest to that of sucrose. In Example 20, the sweetness onset and aftertaste were improved, and improvements in the bitterness intensity and bitter aftertaste were confirmed. Thus, the improvement in sweetness onset and reduction in the bitterness specific to Monk Fruit by Rebaudioside M were confirmed when the mogroside V content in Monk Fruit extract was less than 40%.

[0073] [Table 13]

[0074] As shown in Table 13, the tests of Comparative Example 6 and Examples 21 to 24 were carried out using a product containing 18% mogrosides in the Monk fruit extract used as a food product. As a result, as shown in Comparative Example 6 in Table 13, the taste quality of the Monk fruit extract alone (18% product) was slow to rise in sweetness specific to Monk fruit and had a long aftertaste compared to sucrose. In addition, the bitterness and bitter aftertaste specific to Monk fruit extract were confirmed. When Examples 21 to 24 were examined in which a part of the Monk fruit extract was replaced with Rebaudioside M with reference to this Comparative Example 6, when the mass ratio of Mogroside V to Rebaudioside M was 1:0.5, as shown in Example 21, the sweetness rise and aftertaste tended to be improved compared to Comparative Example 6, and the bitterness intensity and bitter aftertaste also tended to be improved. These effects were more noticeable as the mass ratio of Rebaudioside M was increased as shown in Examples 22 to 24. In Example 22, the sweetness onset (-1.00 to -0.33) and aftertaste were improved, and the bitterness intensity and bitter aftertaste were also improved. In Example 23, the sweetness onset and aftertaste were improved, and the bitterness intensity and bitter aftertaste were also improved, resulting in a taste quality closest to that of sucrose. In Example 24, the sweetness onset and aftertaste were improved, and improvements in the bitterness intensity and bitter aftertaste were confirmed. Thus, the improvement in sweetness onset and reduction in the bitterness specific to Monk Fruit by Rebaudioside M was confirmed when the mogroside V content in Monk Fruit extract was less than 20%.

[0075] [Test Example 3] Effect of mixing Monk Fruit Extract and Rebaudioside D on taste quality A mixture of high-intensity sweeteners (Monk fruit extract (mogroside V), rebaudioside D (purity 90.0% or more)) was dissolved in pure water at the concentrations shown in the table below to prepare comparative examples and examples. Sucrose was used as a control solution, and the taste quality of these comparative examples and examples was evaluated based on the evaluation items of "speed of sweetness onset," "sweetness intensity," "sweetness aftertaste," "bitterness intensity," and "bitterness aftertaste." For each evaluation item, a score of 0 was given if there was no difference from the control solution, and scores were given from -3 to 3 points. A score close to 3 was given if the sweetness onset was faster than the control, the sweetness intensity was higher, the sweetness aftertaste was shorter, the bitterness intensity was lower, the bitterness aftertaste was shorter, and the evaluation value was higher. A score close to -3 was given if the sweetness onset was slower than the control, the sweetness intensity was lower, the sweetness aftertaste was longer, the bitterness intensity was higher, the bitterness aftertaste was longer, and the evaluation value was lower. In other words, the closer to 0 points, the closer to the control (sucrose), the closer to the control. The evaluation was carried out by a panel of six people who had received sensory training, and the average was taken. The amount of high-intensity sweetener contained in each sample solution was set to be 0.025% by calculation. Specifically, the mogroside V and rebaudioside D content ratios in each product used as the Monk fruit extract (mogroside V content: 50%, 30%, 18%) were added to the sample in the mass ratios shown in Tables 14 to 15, and the high-intensity sweetener concentration in each sample was adjusted to be constant.

[0076] [Table 14] [Table 15]

[0077] The results, averaged over six panelists, are shown in the table below. Average - Less than 0.6 Significantly worsened ×× -0.60 or more but less than 0.40 Deterioration × -0.40 or more but less than 0.40 No change - 0.40 or more and 0.60 or less Improvement trend ○ Over 0.60 improvement ◎

[0078] [Table 16] [Table 17]

[0079] As shown in Tables 16 and 17, the improvement in sweetness onset, improvement in aftertaste, reduction in the bitterness specific to Monk Fruit, and improvement in aftertaste due to rebaudioside D were clearly confirmed when the raw material was a composition containing 30% mogroside V and when the raw material was a composition containing less than 20% mogroside V.

[0080] According to one embodiment of the present invention, a natural sweetener mixture is provided that is improved in sweetness characteristics such as slow onset and long aftertaste, which are characteristic of Monk fruit extract, and also in bitterness that remains in the aftertaste when the degree of purification is low (less than 40%), and has a sweetness quality closer to that of sucrose.Furthermore, a sweetener, food or drink containing one embodiment of the present invention can be provided.

[0081] [Composition example] A composition containing the Monk Fruit extract of the present invention and a high-intensity sweetener was prepared according to the formula shown in the table below. The values ​​in the table are by mass %.

[0082] As an example, the composition of each product is listed below.

[0083] [Table 18]

[0084] [Table 19]

[0085] [Table 20]

Claims

1. A sweetener composition comprising rebaudioside D and / or rebaudioside M, and a monk fruit extract.

2. The sweetener composition according to claim 1, comprising 0.1 to 100 parts by weight of rebaudioside D per 1 part by weight of mogroside V in the Monk Fruit extract.

3. The sweetener composition according to claim 1, comprising 0.1 to 100 parts by weight of rebaudioside M per 1 part by weight of mogroside V in the Monk Fruit extract.

4. A taste improver for Monk Fruit extract containing Rebaudioside D and / or Rebaudioside M.

5. A method for improving the taste of Monk Fruit extract by blending Rebaudioside D and / or Rebaudioside M.

6. The method for improving the taste quality of a Monk fruit extract according to claim 5, wherein 0.1 to 100 parts by mass of rebaudioside D is blended with 1 part by mass of mogroside V in the Monk fruit extract.

7. The method for improving the taste quality of Monk fruit extract according to claim 5, wherein 0.1 to 100 parts by mass of rebaudioside M is blended with 1 part by mass of mogroside V in the Monk fruit extract.

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