Sweetness enhancer and method for enhancing sweetness

Abstract

To enhance sweetness of saccharide sweeteners and / or high-intensity sweeteners with the addition of only a small amount of a single component.SOLUTION: The foregoing problem is solved by a sweetness enhancer for saccharide sweeteners and / or high-intensity sweeteners, the enhancer comprising at least one selected from the group consisting of terpinene, acetic acid, and a salt of acetic acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a sweetness enhancer and a method for enhancing sweetness, and the sweetness derived from a carbohydrate sweetener or a high-intensity sweetener in a food product can be enhanced. The present invention also relates to a food product composition or a food product ingredient composition. [Background technology]

[0002] Various edible materials are known that have an excellent effect of enhancing sweetness. For example, Patent Document 1 discloses a carbonated beverage that has an enhanced sweetness and a fuller body, an improved sweet aftertaste derived from high-intensity sweeteners, a clean and pleasant sweetness, an improved stimulating sourness derived from acidulants, and a significantly stronger carbon dioxide bubble sensation. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-183026 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the technology described in Patent Document 1 requires blending multiple active ingredients in a specific ratio. Therefore, there has been a demand for a material that can effectively enhance sweetness even when a small amount of a single ingredient is blended. [Means for solving the problem]

[0005] As a result of extensive research into sweetness enhancers, the present inventors have surprisingly found that at least one selected from the group consisting of terpinene, acetic acid, and salts of acetic acid has the effect of enhancing the sweetness of carbohydrate sweeteners and / or high-intensity sweeteners. The present invention is based on this finding. Therefore, the present invention is as follows. [1] A sweetness enhancer for a carbohydrate sweetener and / or a high-intensity sweetener, comprising at least one selected from the group consisting of terpinene, acetic acid, and a salt of acetic acid. [2] The sweetness enhancer according to [1], which is administered so that the concentration of terpinene, acetic acid, or a salt of acetic acid in a food or beverage composition or a food or beverage ingredient composition containing a carbohydrate sweetener and / or a high-intensity sweetener is 0.0001 ppb to 1500 ppb. [3] The sweetness enhancer according to [1] or [2], which contains terpinene and acetic acid or a salt of acetic acid. [4] 0.0001 ppb to 1500 ppb of at least one selected from the group consisting of terpinene, acetic acid, and salts of acetic acid; and Carbohydrate sweeteners and / or high-intensity sweeteners A food or beverage composition or a food or beverage ingredient composition comprising: [5] Terpinene 0.001 ppb to 150 ppb, Acetic acid or salts of acetic acid 0.001 ppb to 150 ppb, and Carbohydrate sweeteners and / or high-intensity sweeteners The food and beverage composition or food and beverage ingredient composition according to [4], [6] A method for enhancing the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener, comprising contacting at least one selected from the group consisting of terpinene, acetic acid, and salts of acetic acid with at least one selected from the group consisting of carbohydrate-based sweeteners, high-intensity sweeteners, foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners, and ingredients of foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners. [7] The method for enhancing the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener according to [6], wherein the concentration of at least one selected from the group consisting of terpinene, acetic acid, and salts of acetic acid is brought into contact with at least one selected from the group consisting of carbohydrate-based sweeteners, high-intensity sweeteners, foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners, and ingredients of foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners, so as to be 0.0001 ppb to 1500 ppb. [8] A method for enhancing the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener according to [6] or [7], comprising contacting terpinene and acetic acid or a salt of acetic acid with at least one selected from the group consisting of carbohydrate-based sweeteners, high-intensity sweeteners, foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners, and ingredients of foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners. [9] The method for enhancing the sweetness of carbohydrate-based sweeteners and / or high-intensity sweeteners according to [8], wherein at least one selected from the group consisting of carbohydrate-based sweeteners, high-intensity sweeteners, foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners, and ingredients of foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners is contacted with the terpinene so that the concentration of terpinene is 0.001 ppb to 150 ppb, and the concentration of acetic acid or a salt of acetic acid is 0.001 ppb to 150 ppb. [Effects of the Invention]

[0006] The sweetness enhancer of the present invention can enhance the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener even when a small amount of a single component is blended. The sweetness enhancer of the present invention can produce foods and beverages or ingredients for foods and beverages using reduced amounts of carbohydrate-based sweeteners and / or high-intensity sweeteners. DETAILED DESCRIPTION OF THE INVENTION

[0007] (Terpinene) Terpinene exists in four isomers: γ-terpinene, α-terpinene, β-terpinene, and δ-terpinene.

[0008] (γ-Terpinene, CAS registration number 99-85-4) [ka]

[0009] (α-Terpinene, CAS registration number 99-86-5) [ka]

[0010] (β-terpinene, CAS registration number 99-84-3) [ka]

[0011] (δ-Terpinene, CAS registration number 586-62-9) [ka]

[0012] The sweetness enhancer of the present invention may contain any of γ-terpinene, α-terpinene, β-terpinene, and δ-terpinene as long as the effects of the present invention are maintained, but preferably contains γ-terpinene. The sweetness enhancer of the present invention may also contain any of the other three types of terpinenes in addition to γ-terpinene. Terpinene may be commercially available or may be prepared by oneself. The sweetness enhancer of the present invention may be in the form of a food ingredient containing terpinene, or may contain free terpinene. Free terpinene is terpinene that is not contained in anything but exists in a free state. Free terpinene can be prepared by known methods, such as synthesis, microbial cultivation, or extraction and purification. When the sweetness enhancer of the present invention contains free terpinene, it may be provided in a state containing a solvent for dissolution and other additives, etc. Examples of other additives include excipients, binders, disintegrants, emulsifiers, lubricants, flow enhancers, diluents, preservatives, colorants, flavors, flavoring agents, stabilizers, moisturizers, antiseptics, antioxidants, and suspending agents.

[0013] The sweetness enhancer of the present invention may contain terpinene in an amount of 1% by mass or more, 10% by mass or more, 30% by mass or more, 50% by mass or more, 80% by mass or more, or 99% by mass or more based on the total amount of the sweetness enhancer. The sweetness enhancer of the present invention may consist of terpinene.

[0014] The amount of the sweetness enhancer of the present invention to be added can be determined appropriately taking into consideration the type of food or beverage or food ingredient containing a carbohydrate-based sweetener and / or a high-intensity sweetener, the amount of the carbohydrate-based sweetener and / or a high-intensity sweetener, etc. Specifically, the sweetness enhancer of the present invention can be added so that the concentration of terpinene in a food or beverage composition or food or beverage ingredient composition containing a carbohydrate-based sweetener and / or a high-intensity sweetener is 0.0001 ppb to 1500 ppb, preferably 0.001 ppb to 1000 ppb, more preferably 0.005 ppb to 800 ppb, even more preferably 0.01 ppb to 500 ppb, and most preferably 0.02 ppb to 300 ppb, based on the total amount of the food or beverage composition or food or beverage ingredient composition. By setting the terpinene concentration to 0.02 ppb to 300 ppb, sweetness can be significantly enhanced. In this specification, "ppm" and "ppb" refer to mass ratios. If the amount of free terpinene added exceeds 1500 ppb, a flavor specific to terpinene will be perceived, and the original flavor of the food, drink, or food and drink ingredients may be impaired. However, because terpinene may be present in a food or drink in combination with other substances, and the flavor of a food or drink is composed of multiple factors including flavors other than sweetness (e.g., umami and saltiness), it is thought that even if the terpinene content exceeds 1500 ppb, the original flavor of the food, drink, or food and drink ingredients may not be perceived and the original flavor of the food, drink, or food and drink ingredients may not be impaired.

[0015] The ratio of terpinene to carbohydrate-based sweetener or high-intensity sweetener can be determined appropriately taking into consideration the type of food or beverage or food or beverage ingredients, the amount of carbohydrate-based sweetener and / or high-intensity sweetener, etc. When the food or beverage composition or food or beverage ingredient composition contains a carbohydrate-based sweetener, the concentration of terpinene relative to the concentration of the carbohydrate-based sweetener (terpinene concentration / carbohydrate sweetener concentration) can be 0.00000000001 to 0.001 based on the total amount of the food or beverage composition or food or beverage ingredient composition. The upper limit may be 0.0001, 0.00001, 0.000001, 0.0000001, or 0.00000001. When the food or beverage composition or food or beverage ingredient composition contains a high-intensity sweetener, the concentration of terpinene relative to the concentration of the high-intensity sweetener (terpinene concentration / high-intensity sweetener concentration) can be 0.000000001 to 0.001 based on the total amount of the food or beverage composition or food or beverage ingredient composition, and the upper limit may be 0.0001 or 0.00001.

[0016] (acetic acid) Acetic acid is a chemical compound with the formula CH3COOH. Its CAS registry number is 64-19-7. The sweetness enhancer of the present invention may also be acetic acid or a salt of acetic acid, as long as the effect of the present invention is maintained. Commercially available acetic acid or a salt of acetic acid may also be used. The sweetness enhancer of the present invention may be in the form of a food ingredient containing acetic acid or a salt of acetic acid, or may contain free acetic acid or a salt of acetic acid. Free acetic acid or a salt of acetic acid refers to acetic acid or a salt of acetic acid that exists independently, rather than being contained in something else. Free acetic acid or a salt of acetic acid can be prepared by known methods, such as synthesis, microbial cultivation, or extraction and purification. When the sweetness enhancer of the present invention contains free acetic acid or a salt of acetic acid, the free acetic acid or the salt of acetic acid may be provided in a state containing a solvent for dissolution and other additives, etc. Examples of other additives include excipients, binders, disintegrants, emulsifiers, lubricants, flow enhancers, diluents, preservatives, colorants, flavors, flavoring agents, stabilizers, humectants, antiseptics, antioxidants, and suspending agents.

[0017] The sweetness enhancer of the present invention may contain acetic acid or a salt of acetic acid in an amount of 1% by mass or more, 10% by mass or more, 30% by mass or more, 50% by mass or more, 80% by mass or more, or 99% by mass or more based on the total amount of the sweetness enhancer. The sweetness enhancer of the present invention may consist of acetic acid or a salt of acetic acid.

[0018] When the sweetness enhancer of the present invention contains acetic acid or an acetic acid salt, the amount of the sweetness enhancer of the present invention to be added can be determined appropriately taking into consideration the type of food or beverage or food or beverage ingredient containing a carbohydrate-based sweetener and / or a high-intensity sweetener, the amount of the carbohydrate-based sweetener and / or a high-intensity sweetener, etc. Specifically, the sweetness enhancer of the present invention can be added so that the concentration of acetic acid or an acetic acid salt in a food or beverage composition or a food or beverage ingredient composition containing a carbohydrate-based sweetener and / or a high-intensity sweetener is 0.0001 ppb to 1500 ppb, preferably 0.0002 ppb to 1000 ppb, more preferably 0.0003 ppb to 800 ppb, even more preferably 0.005 ppb to 500 ppb, even more preferably 0.001 ppb to 200 ppb, and most preferably 0.002 ppb to 20 ppb, based on the total amount of the food or beverage composition or the food or beverage ingredient composition. By setting the concentration of acetic acid or a salt of acetic acid to 0.002 ppb to 20 ppb, the sweetness can be significantly enhanced. If the amount of added free acetic acid exceeds 1500 ppb, the flavor specific to acetic acid may be perceived, and the original flavor of the food, drink, or food and drink ingredients may be impaired. However, because acetic acid may exist in combination with other substances in food and drink, and the flavor of food and drink is composed of multiple factors including flavors other than sweetness (e.g., umami and saltiness), it is thought that even if the acetic acid content exceeds 1500 ppb, the original flavor of the food, drink, or food and drink ingredients may not be perceived and the original flavor of the food, drink, or food and drink ingredients may not be impaired.

[0019] The ratio of acetic acid or a salt of acetic acid to carbohydrate-based sweetener or high-intensity sweetener can be determined appropriately taking into consideration the type of food or beverage or food or beverage ingredients, the amount of carbohydrate-based sweetener and / or high-intensity sweetener, etc. When the food or beverage composition or food or beverage ingredient composition contains a carbohydrate-based sweetener, the concentration of acetic acid or a salt of acetic acid relative to the concentration of the carbohydrate-based sweetener (concentration of acetic acid or a salt of acetic acid / concentration of carbohydrate-based sweetener) can be 0.00000000001 to 0.001 based on the total amount of the food or beverage composition or food or beverage ingredient composition. The upper limit may be 0.0001, 0.00001, 0.000001, 0.0000001, or 0.00000001. When the food or beverage composition or food or beverage ingredient composition contains a high-intensity sweetener, the concentration of acetic acid or a salt of acetic acid relative to the concentration of the high-intensity sweetener (concentration of acetic acid or a salt of acetic acid / concentration of high-intensity sweetener) can be 0.000000001 to 0.001 based on the total amount of the food or beverage composition or food or beverage ingredient composition. The upper limit may be 0.0001.

[0020] When both terpinene and acetic acid or a salt of acetic acid are added to a food or beverage or a food or beverage ingredient, the amounts thereof can be appropriately determined taking into consideration the type of food or beverage or food or beverage ingredient containing the carbohydrate sweetener and / or high-intensity sweetener, the amount of the carbohydrate sweetener and / or high-intensity sweetener, etc. Specifically, terpinene and acetic acid or a salt of acetic acid can be added so that the concentrations of the food or beverage composition or food or beverage ingredient composition are 0.001 ppb to 150 ppb and 0.001 ppb to 150 ppb, 0.001 ppb to 150 ppb and 0.001 ppb to 15 ppb, 0.001 ppb to 100 ppb and 0.01 ppb to 10 ppb, or 0.001 ppb to 10 ppb and 0.01 ppb to 1 ppb, respectively, based on the total amount of the food or beverage composition or food or beverage ingredient composition.

[0021] When both terpinene and acetic acid or a salt of acetic acid are added to a food or beverage or a food or beverage ingredient, the ratio of their addition can be determined appropriately taking into consideration the type of food or beverage or food or beverage ingredient containing the carbohydrate sweetener and / or high-intensity sweetener, the amount of the carbohydrate sweetener and / or high-intensity sweetener, etc. Specifically, terpinene can be added so that the concentration of terpinene relative to the concentration of acetic acid or a salt of acetic acid (terpinene concentration / acetic acid or salt of acetic acid concentration) is 0.01 to 100 or 0.05 to 50 based on the total amount of the food or beverage composition or food or beverage ingredient composition.

[0022] (Carbohydrate sweeteners) Carbohydrate sweeteners include natural sugars and sugars derived from starch, other sugars such as oligosaccharides, sugar alcohols, and dextrins. Natural sugars such as sugar and sugars derived from starch include pentoses such as arabinose and xylose; hexoses such as glucose, fructose, galactose, mannose, and sorbose; and disaccharides such as sucrose, lactose, isomerized lactose, maltose, isomaltose, and trehalose. Other sugars such as oligosaccharides include maltotriose, isomaltotriose, and panose. Sugar alcohols include xylitol, erythritol, sorbitol, mannitol, reduced maltose syrup (maltitol), reduced starch syrup, reduced palatinose, and reduced lactitol. Dextrins include maltodextrin. The carbohydrate sweetener is preferably natural sugar, sugar derived from starch, other sugars such as oligosaccharides, or sugar alcohols.

[0023] (High-intensity sweetener) The term "high-intensity sweetener" refers to a sweetener that is several tens to several hundreds of times sweeter than sucrose. Examples of high-intensity sweeteners include natural sweeteners such as stevia, licorice, and amacha, and artificial sweeteners such as saccharin, saccharin sodium, aspartame, acesulfame potassium, sucralose, and neotame.

[0024] Foods and beverages to which the sweetness enhancer of the present invention can be added are not particularly limited as long as they contain a carbohydrate sweetener and / or a high-intensity sweetener. Examples include bakery foods such as cakes, breads, and donuts; Western-style confections such as whipped cream, pancakes, madeleines, chocolates, and cookies; frozen desserts such as yogurt, almond tofu, puddings, and jellies; frozen desserts such as ice cream, ice milk, and lacto ice cream; soups such as corn soup and consommé soup; stews such as beef stew and cream stew; beverages such as coffee drinks, cocoa drinks, sports drinks, black tea drinks, matcha drinks, green tea drinks, soft drinks, dairy drinks, fruit juices and vegetable drinks, and red bean soup; and prepared dishes such as simmered dishes and stews. The foods and beverages to which the sweetness enhancer of the present invention can be added are preferably in the form of a gel, paste, or liquid, and more preferably liquid.

[0025] Food and beverage ingredients to which the sweetness enhancer of the present invention can be added include confectionery ingredients containing a large amount of carbohydrate-based sweeteners and / or high-intensity sweeteners, such as starch syrup, condensed milk, honey, maple syrup, maple sugar, brown sugar syrup, agave syrup, caramel syrup, cream, chocolate paste, sugar syrup / gum syrup (for confectionery, coffee, etc.), high-fructose corn syrup, and jam. The food and beverage ingredients to which the sweetness enhancer of the present invention can be added may be carbohydrate-based sweeteners and / or high-intensity sweeteners themselves. Adding the sweetness enhancer to these food and beverage ingredients can reduce the amount of these food and beverage ingredients added to the food or beverage. The food and drink raw material to which the sweetness enhancer of the present invention is added may be a raw material for imparting saltiness, umami, etc. to foods in addition to sweetness, such as mirin, sauce, and the like. When a food or beverage product or food or beverage ingredient contains a carbohydrate-based sweetener, the carbohydrate-based sweetener may be one that is contained in the food ingredients, such as in fruit juice or vegetable drinks, or one that is added as a carbohydrate-based sweetener alone, such as in sports drinks, but it is preferable that the carbohydrate-based sweetener be added as a carbohydrate-based sweetener alone.

[0026] The food or drink product or food or drink ingredient to which the sweetening enhancer of the present invention is added can be a food or drink product or food or drink ingredient for a subject having a disease or condition that requires restriction of saccharide-based sweeteners. Examples of diseases or conditions that require restriction of saccharide-based sweeteners include diabetes, metabolic syndrome, fatty liver, and hypertension. Adding the sweetening enhancer of the present invention to such a food or drink product or food or drink ingredient is preferable because it is possible to feel sufficient sweetness even when the content of the saccharide-based sweetener is reduced.

[0027] When the food or drink product or food or drink ingredient contains a saccharide-based sweetener, the food or drink product or food or drink ingredient can contain the saccharide-based sweetener at 0.1 mass% to 99.999 mass%, 0.1 mass% to 99 mass%, 0.1 mass% to 90 mass%, 0.1 mass% to 80 mass%, 0.1 mass% to 50 mass%, 0.1 mass% to 40 mass%, 0.1 mass% to 30 mass%, 0.2 mass% to 25 mass%, 0.5 mass% to 20 mass%, 0.8 mass% to 15 mass%, 1 mass% to 10 mass%, 2 mass% to 5 mass%, or 2 mass% to 3 mass% based on the total amount of the food or drink product composition or food or drink ingredient composition. The upper limit may be 2 mass% or 1 mass%. When the food or drink product or food or drink ingredient contains a high-intensity sweetener, the food or drink product or food or drink ingredient can contain the high-intensity sweetener at 0.00001 mass% to 10 mass%, 0.00005 mass% to 8 mass%, 0.0001 mass% to 5 mass%, 0.0005 mass% to 3 mass%, 0.001 mass% to 2 mass%, 0.005 mass% to 1 mass%, or 0.01 mass% to 0.5 mass% based on the total amount of the food or drink product composition or food or drink ingredient composition.

[0028] The amount of terpinene or acetic acid contained in the sweetening enhancer, food or drink product, or food or drink ingredient can be analyzed according to the analysis conditions of the following HS-SPME method. <HS-SPME method> · Using a 2 mL glass vial, put in the food or drink product and conduct the measurement. At this time, it is possible to add or not add water. · SPME Arrow: DVB / Carbon WR / PDMS (Restek) · Extraction: 50°C, 5 minutes · Desorption time: 5 minutes <Gas chromatographic conditions> Gas chromatograph: GC2010Plus (Shimadzu Corporation) Autosampler: PAL (CTC Analytics) Column: Stabile wax (RESTEK) Inner diameter 0.25mm, length 60m, film thickness 0.25μm Temperature rise conditions: 60°C (2 min) → 10°C / min → 100°C (1 min) → 5°C / min → 200°C → 7°C / min → 230°C (10 min) Gas flow rate: 1 mL / min (He) Injection port temperature: 230℃, detector temperature: 230℃ Input mode: Split mode (split ratio 10:1) <Mass spectrometry conditions> Mass spectrometer: GCMS TQ8040 (Shimadzu Corporation) Ionization method: EI (ionization voltage 70 eV) However, the retention time (Rt) for terpinene is 11.0 minutes, and the retention time (Rt) for acetic acid is 15.0 minutes.

[0029] (sweetener) As used herein, "sweetness enhancement" or "enhancing sweetness" means that when eaten together with a sugar-based sweetener and / or a high-intensity sweetener, the sweetness perceived by the consumer is greater than the inherent sweetness derived from the sugar-based sweetener and / or high-intensity sweetener, thereby making the consumer feel as if the sweetness of the sugar-based sweetener and / or high-intensity sweetener has been enhanced. Terpinene, which may be contained in the sweetness enhancer of the present invention, has the effect of prolonging the sweet aftertaste as a sweetness enhancement effect. Furthermore, acetic acid or an acetic acid salt, which may be contained in the sweetness enhancer of the present invention, has the effect of enhancing the initial taste, i.e., the sweetness felt when a food or drink is placed in the mouth as a sweetness enhancement effect. Adding both terpinene and acetic acid or an acetic acid salt can enhance both the initial taste and the aftertaste, thereby enhancing sweetness in a balanced manner. The following effects can be mentioned as secondary effects of sweetness enhancement by the sweetness enhancer of the present invention. - The perception of sweetness increases the richness of the flavor (increases the depth of the flavor), -Increases the milkiness by perceiving sweetness, By perceiving sweetness and using different active ingredients, the flavor can be balanced by strengthening the initial taste or the aftertaste.

[0030] The food and beverage composition or food and beverage ingredient composition of the present invention can be eaten as is after production, or can be stored sealed in a packaging material. The packaging material is preferably an airtight material, for example, a glass bottle, a metal can, or a pouch package made of aluminum foil or an oxygen-barrier material, and packaging with a reduced gas content such as vacuum packaging can also be used. The food and beverage composition or food and beverage ingredient composition of the present invention may be subjected to a process such as sterilization, if necessary. The sweetness enhancer of the present invention is preferably stored in a sealed package made of a highly airtight material until it is added to a food or drink or a food or drink ingredient.

[0031] The sweetness enhancer of the present invention may contain, if necessary, a solvent for dissolution and other additives, such as excipients, binders, disintegrants, emulsifiers, lubricants, flow promoters, diluents, preservatives, colorants, flavors, flavoring agents, stabilizers, moisturizers, antiseptics, antioxidants, or suspending agents. The dosage form of the sweetness enhancer of the present invention is not particularly limited, and examples include solid or powdered preparations such as powders, fine granules, granules, tablets, capsules, and pills, as well as liquid preparations such as suspensions, emulsions, syrups, and extracts.

[0032] A method for enhancing the sweetness of a carbohydrate-based sweetener according to one aspect of the present invention comprises contacting at least one selected from the group consisting of terpinene, acetic acid, and a salt of acetic acid with at least one selected from the group consisting of a carbohydrate-based sweetener, a high-intensity sweetener, a food or beverage containing a carbohydrate-based sweetener and / or a high-intensity sweetener, and a food or beverage ingredient containing a carbohydrate-based sweetener and / or a high-intensity sweetener. The terpinene, acetic acid, and the salt of acetic acid may be in a free form or may contain these components. Alternatively, terpinene, acetic acid, or a salt of acetic acid may be mixed with any other ingredient and then contacted with at least one selected from the group consisting of a food or beverage containing a carbohydrate-based sweetener, a high-intensity sweetener, a carbohydrate-based sweetener and / or a high-intensity sweetener, and a food or beverage ingredient containing a carbohydrate-based sweetener and / or a high-intensity sweetener. [Example]

[0033] The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited thereto.

[0034] Example 1 In this example, free γ-terpinene was added to a 2% by mass sucrose solution, a 5.55% by mass sorbitol solution, and various foods and beverages to examine the sweetness enhancement effect. Sorbitol is approximately 0.6 times sweeter than sucrose. Specifically, free γ-terpinene was added to a 2% by mass sucrose solution, a 5.55% by mass sorbitol solution, and various foods and beverages or food and beverage ingredients at various concentrations. Two or three panelists confirmed whether the sweetness was enhanced compared to samples without free γ-terpinene. The results for the 2% by mass sucrose solution are shown in Table 1, the results for the 5.55% by mass sorbitol solution in Table 2, and the results for various foods and beverages or food and beverage ingredients in Table 3. The remarks column indicates comments from the panelists.

[0035] [Table 1]

[0036] [Table 2]

[0037] [Table 3]

[0038] The evaluation criteria are as follows: ◎: Very sweet compared to the sample without sweetener added ○: Sweeter than the sample without sweetness enhancer △: Same sweetness as the sample without sweetness enhancer ×: Less sweet than a sample to which no sweetness enhancer was added *: The unique flavor of gamma-terpinene and / or acetic acid impairs the flavor of food and drink.

[0039] The sugars contained in the drinks used in the examples are as follows: Milk cocoa (sugar, glucose, aspartame) Cafe Latte (Sugar Mixed Fructose-Glucose Liquid Sugar) Oshiruko (sugar) Honey (mainly glucose and fructose)

[0040] As shown in Table 1, for 2% by mass sucrose solutions, at concentrations from 0.02 ppb to 300 ppb, at least one panelist responded that the sample with added γ-terpinene tasted stronger or much stronger than the sample without added γ-terpinene. At a concentration of 2000 ppb, panelists responded that they could detect the odor characteristic of γ-terpinene. As shown in Table 2, in the 5.55% by mass sorbitol solution, one of the two panelists responded that the sample with added γ-terpinene tasted sweeter than the sample without added γ-terpinene. As shown in Table 3, for all of the milk cocoa, cafe latte, red bean soup, and honey samples, three panelists responded that the sweetness of the sample with added γ-terpinene was strong or very strong compared to the sample without added γ-terpinene. In the case of milk cocoa, it is thought that the sweetness-enhancing effect of γ-terpinene acted on all of the sugar, glucose, and aspartame that were added. Therefore, γ-terpinene is thought to have a sweetness-enhancing effect over a wide concentration range in various foods and beverages or food and beverage ingredients containing carbohydrate sweeteners and / or high-intensity sweeteners. Furthermore, the addition of γ-terpinene tends to increase the aftertaste of sweetness. Furthermore, there were comments that it enhances the milky flavor of cafe lattes. In addition to γ-terpinene, α-terpinene, β-terpinene, and δ-terpinene also exist as terpinenes. These are isomers with similar structures and similar aroma properties. Therefore, it is believed that similar effects can be obtained using α-terpinene, β-terpinene, or δ-terpinene.

[0041] Example 2 In this example, free acetic acid was added to 1% or 2% sucrose solution and various foods and beverages or food and beverage ingredients to examine the sweetness enhancement effect. Specifically, free acetic acid was added to 2% sucrose solution and various foods and beverages or food and beverage ingredients at various concentrations, and two or three panelists confirmed whether the sweetness was enhanced compared to samples without free acetic acid. The results for the 1% and 2% sucrose solutions are shown in Tables 4 and 5, respectively, and the results for the various foods and beverages or food and beverage ingredients are shown in Table 6. The remarks column indicates comments from the panelists.

[0042] [Table 4]

[0043] [Table 5]

[0044] [Table 6]

[0045] As shown in Table 4, in the 1% by mass sucrose solution, at a concentration of 0.2 ppb, two panelists responded that the sample with added acetic acid was sweeter than the sample without added acetic acid. As shown in Table 5, for the 2% by weight sucrose solution, at concentrations from 0.002 ppb to 20 ppb, at least one panelist responded that the sample with added acetic acid tasted strong or very strong sweetness compared to the sample without added acetic acid. As shown in Table 6, for the milk cocoa and honey samples, three panelists responded that the sweetness of the sample with acetic acid added was strong or very strong compared to the sample without acetic acid. It is thought that the sweetness-enhancing effect of acetic acid was exerted on all of the sugar, glucose, and aspartame contained in the milk cocoa. Therefore, acetic acid is thought to have a sweetness-enhancing effect over a wide concentration range in various foods and beverages or ingredients for foods and beverages containing carbohydrate sweeteners and / or high-intensity sweeteners. Furthermore, the addition of acetic acid tends to intensify the initial sweetness. Therefore, it is thought that the inclusion of both γ-terpinene and acetic acid can enhance sweetness in a balanced manner.

[0046] Example 3 In this example, free γ-terpinene and free acetic acid were added to a 2% by mass sucrose solution and milk cocoa (sugar content 6.6 g / 100 mL) to examine their sweetness enhancement effects. Specifically, free γ-terpinene and free acetic acid were added to a 2% by mass sucrose solution and milk cocoa to various concentrations, and two or three panelists confirmed whether the sweetness was enhanced compared to a sample without free γ-terpinene or free acetic acid. The results for the 2% by mass sucrose solution are shown in Table 7, and the results for the milk cocoa are shown in Table 8. The remarks column indicates comments from the panelists.

[0047] [Table 7]

[0048] [Table 8]

[0049] As shown in Table 7, in the 2% by mass sucrose solution, in all samples to which free γ-terpinene and free acetic acid were added, two panelists responded that the sweetness of the samples to which free γ-terpinene and free acetic acid were added was strong or very strong compared to the samples to which neither free γ-terpinene nor free acetic acid was added. As shown in Table 8, three panelists responded that the sweetness of the milk cocoa sample to which free γ-terpinene and free acetic acid had been added was strong or very strong compared to the sample to which neither free γ-terpinene nor free acetic acid had been added. They also commented that the milk cocoa had a richer flavor. It is believed that the sweetness-enhancing effects of γ-terpinene and acetic acid acted on the sugar, glucose, and aspartame contained in the milk cocoa. Therefore, even when both free γ-terpinene and free acetic acid are contained, it is believed that the sweetness enhancing effect of carbohydrate sweeteners and / or high-intensity sweeteners can be achieved over a wide range of concentrations. Furthermore, by adding both free γ-terpinene and free acetic acid, the sweetness could be enhanced in a balanced manner.

[0050] Example 4 In this example, free γ-terpinene was added to a 0.01% by mass sucralose solution to examine its sweetness enhancement effect. Sucralose is 600 times sweeter than sucrose. Specifically, free γ-terpinene was added to a 0.01% by mass sucralose solution to a concentration of 2 ppb, and two panelists confirmed whether the sweetness was enhanced compared to a sample without free γ-terpinene. The results are shown in Table 9. The remarks column indicates comments from the panelists.

[0051] [Table 9]

[0052] As shown in Table 9, two panelists responded that the sample to which free γ-terpinene was added was sweeter than the sample to which free γ-terpinene was not added. Therefore, it was found that free γ-terpinene can enhance the sweetness derived from high-intensity sweeteners.

[0053] Example 5 In this example, free acetic acid was added to a 0.01% by mass sucralose solution to examine its sweetness enhancement effect. Specifically, free acetic acid was added to a 0.01% by mass sucralose solution to a concentration of 2 ppb, and two panelists confirmed whether the sweetness was enhanced compared to a sample without free acetic acid. The results are shown in Table 10. The remarks column indicates the panelists' comments.

[0054] [Table 10]

[0055] As shown in Table 10, two panelists responded that the sweetness of the sample with free acetic acid added was much stronger than that of the sample without free acetic acid added. Therefore, it was found that free acetic acid can enhance the sweetness derived from high-intensity sweeteners. [Industrial Applicability]

[0056] The sweetness enhancer of the present invention can enhance the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener even when a small amount of a single component is blended. The sweetness enhancer of the present invention can produce foods and beverages or ingredients for foods and beverages using reduced amounts of carbohydrate-based sweeteners and / or high-intensity sweeteners.

Claims

1. A sweetness enhancer for sugar-based sweeteners and / or high-intensity sweeteners, comprising at least one selected from the group consisting of terpinene, acetic acid, and salts of acetic acid.

2. The sweetness enhancer according to claim 1, wherein the sweetness enhancer is administered so that the concentration of terpinene, acetic acid, or a salt of acetic acid in a food or beverage composition or a food or beverage ingredient composition containing a carbohydrate sweetener and / or a high-intensity sweetener is 0.0001 ppb to 1500 ppb.

3. 3. The sweetness enhancer according to claim 1 or 2, comprising terpinene and acetic acid or a salt of acetic acid.

4. 0.0001 ppb to 1500 ppb of at least one selected from the group consisting of terpinene, acetic acid, and salts of acetic acid; and Carbohydrate sweeteners and / or high-intensity sweeteners A food or beverage composition or a food or beverage ingredient composition comprising:

5. Terpinene 0.001 ppb to 150 ppb, 0.001 ppb to 150 ppb of acetic acid or a salt of acetic acid, and Carbohydrate sweeteners and / or high-intensity sweeteners The food or beverage composition or food or beverage ingredient composition according to claim 4, comprising:

6. A method for enhancing the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener, comprising contacting at least one selected from the group consisting of terpinene, acetic acid, and salts of acetic acid with at least one selected from the group consisting of a carbohydrate-based sweetener, a high-intensity sweetener, a food or beverage containing a carbohydrate-based sweetener and / or a high-intensity sweetener, and a food or beverage ingredient containing a carbohydrate-based sweetener and / or a high-intensity sweetener.

7. 7. The method for enhancing the sweetness of a saccharide-based sweetener and / or a high-intensity sweetener according to claim 6, wherein the at least one selected from the group consisting of terpinene, acetic acid, and a salt of acetic acid is contacted so that the concentration of at least one selected from the group consisting of a saccharide-based sweetener, a high-intensity sweetener, a food or beverage containing a saccharide-based sweetener and / or a high-intensity sweetener, and a food or beverage ingredient containing a saccharide-based sweetener and / or a high-intensity sweetener is 0.0001 ppb to 1500 ppb.

8. 8. The method for enhancing the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener according to claim 6 or 7, comprising contacting terpinene and acetic acid or a salt of acetic acid with at least one selected from the group consisting of carbohydrate-based sweeteners, high-intensity sweeteners, foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners, and ingredients of foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners.

9. 9. The method for enhancing the sweetness of a carbohydrate-based sweetener and / or a high-intensity sweetener according to claim 8, wherein at least one selected from the group consisting of carbohydrate-based sweeteners, high-intensity sweeteners, foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners, and ingredients of foods and beverages containing carbohydrate-based sweeteners and / or high-intensity sweeteners is contacted with the terpinene at a concentration of 0.001 ppb to 150 ppb and the acetic acid or a salt of acetic acid at a concentration of 0.001 ppb to 150 ppb.

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