Sweeteners, food and beverage compositions, food and beverage ingredient compositions, sweetener enhancement methods, and cardamom-treated products.

Abstract

The objective is to enhance the sweetness of carbohydrate-based sweeteners with the addition of small amounts. [Solution] The above problem can be solved by using a sweetener for carbohydrate-based sweeteners that contains cardamom or a processed product thereof.

Description

Technical Field

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[0005]

[0001] The present invention relates to a sweetness enhancer and a method for enhancing sweetness. According to the present invention, it is possible to enhance the sweetness derived from saccharide-based sweeteners in foods. The present invention also relates to a cardamom-treated product for use in the preparation of a food or drink composition or a food or drink raw material composition and a sweetness enhancer.

Background Art

[0002] Various edible materials having an excellent effect of enhancing sweetness are known. For example, in Patent Document 1, there is disclosed a carbonated beverage having a strong sweetness, an increased body feeling, an improved aftertaste of sweetness derived from a high-intensity sweetener, a good and refreshing sweetness, an improved pungent sour taste derived from an acidulant, and a significantly strong feeling of carbon dioxide bubbles.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

[0006] The inventors, through diligent research into sweeteners for carbohydrate-based sweeteners, have surprisingly discovered that cardamom or its processed products have the effect of enhancing the sweetness of carbohydrate-based sweeteners. This invention is based on these findings. Therefore, the present invention is [1] Sweeteners for carbohydrate-based sweeteners, including cardamom or processed products thereof. [2] The sweetener according to [1], wherein cardamom or a processed product thereof is one or more selected from the group consisting of cardamom extract and cardamom powder. [3] The sweetener according to [2], wherein cardamom or a processed product thereof is one or more selected from the group consisting of cardamom polar solvent extracts and cardamom pulverized products. [4] Cardamom or processed cardamom thereof, 0.0001 ppb to 0.02% by mass, and Carbohydrate-based sweeteners: 0.1% by mass to 99.999% by mass A food and beverage composition or food and beverage ingredient composition containing, The content of high-intensity sweeteners is less than 0.0069% by mass on a total basis basis of the food and beverage composition or food and beverage raw material composition, [5] The food and beverage composition or food and beverage ingredient composition according to [4], wherein cardamom or a processed product thereof is one or more selected from the group consisting of cardamom extract and cardamom powder. [6] The food and beverage composition or food and beverage ingredient composition according to [5], wherein cardamom or a processed product thereof is one or more selected from the group consisting of cardamom polar solvent extracts and cardamom pulverized products. [7] A method for enhancing the sweetness of a carbohydrate-based sweetener, comprising contacting cardamom or a processed product thereof with a carbohydrate-based sweetener or a food or beverage containing a carbohydrate-based sweetener, and [8] Cardamom-treated material for use in the preparation of a sweetener for a carbohydrate-based sweetener as described in any of [1] to [3], Regarding. [Effects of the Invention]

[0007] The sweetness enhancer of the present invention can enhance the sweetness of carbohydrate-based sweeteners with the addition of a small amount. The sweetness enhancer of the present invention can be used to produce food and beverages or food and beverage ingredients that reduce the amount of carbohydrate-based sweeteners used. [Modes for carrying out the invention]

[0008] (Cardamom or processed cardamom) The sweetener of the present invention may include cardamom or a processed product thereof. There are two types of cardamom: green cardamom and black cardamom. Preferably, green cardamom (Elettaria cardamomum) is used. Green cardamom is a perennial herb belonging to the ginger family, native to India, Sri Lanka, and the Malay Peninsula, and is also called cardamom. When mature, it grows to a height of 2-5m, and its leaves are about 40cm long and 7-10cm wide, with a sheath-like base to the leaf. The parts of the cardamom plant used are not particularly limited and may include the whole plant, roots, stems, leaves, flowers, fruits, or seeds, or a mixture of at least two of these, but fruits and / or seeds are preferred.

[0009] (Processed material) As used herein, the "processed product" refers to cardamom that has been subjected to physical (e.g., mechanical treatment or heat treatment) or chemical treatment (such as extraction). The processed products of cardamom may be, but are not limited to, one or more selected from the group consisting of extracts, dried products, pulverized products, heat-treated products, and combinations thereof. The cardamom or its processed products are preferably one or more selected from the group consisting of extracts, dried products, and pulverized products of cardamom, more preferably one or more selected from the group consisting of cardamom extracts and cardamom pulverized products, and even more preferably one or more selected from the group consisting of polar solvent extracts of cardamom and cardamom pulverized products.

[0010] (Extract) The extract containing the active ingredient can be extracted by the usual extraction methods used for extracting components derived from plants. Examples of the extraction method include, but are not limited to, solvent extraction method, steam distillation method, pressing method (direct, high temperature, or low temperature), or supercritical extraction method. Also, combinations of these extraction methods may be used, and preferably a method combining solvent extraction and distillation method.

[0011] When performing the pulverization operation or extraction operation, cardamom may be used raw or dried (e.g., sun drying, mechanical drying, freeze drying, atmospheric pressure drying, pressure drying, or vacuum drying). When extracting, in order to improve the extraction efficiency, it is preferable to use equipment or instruments for pulverization such as crushers, mills, blenders, mixers, and mortars to process it into a crushed or powdered state.

[0012] (Solvent extraction method) The extraction solvent used in the solvent extraction method is not limited as long as the active ingredient can be sufficiently extracted into the extract. For example, an organic solvent, an aqueous solvent, or a mixed solvent of an organic solvent and an aqueous solvent can be used. As the extraction solvent, an aqueous solvent is particularly preferable.

[0013] As the aqueous solvent, as long as it contains water, it is not limited, and for example, water, physiological saline, or buffer solution can be used. Examples of the buffer solution include phosphate buffer, sodium phosphate buffer, sodium carbonate buffer, citrate buffer, citrate phosphate buffer, acetate buffer, and Tris buffer. A preferred aqueous solvent is water. The pH of the aqueous solvent is not particularly limited.

[0014] Examples of the organic solvent include alcohol, acetone, benzene, ethyl acetate, hexane, chloroform, or diethyl ether. The organic solvent may be either a polar organic solvent or a non-polar organic solvent. Examples of the polar organic solvent include alcohol. Examples of the non-polar organic solvent include ethyl acetate, hexane, chloroform, or diethyl ether. The alcohol is not limited as long as the active ingredient can be sufficiently extracted into the extract, and examples thereof include monohydric alcohols having 1 to 5 carbon atoms such as methanol, ethanol, propyl alcohol, isopropyl alcohol, and butyl alcohol, and polyhydric alcohols having 2 to 5 carbon atoms such as 1,3-butylene glycol, propylene glycol, dipropylene glycol, and glycerin.

[0015] As the extraction solvent, it is preferable to contain a polar solvent, for example, water or alcohol. By using a polar solvent, it is considered that the active ingredient is efficiently extracted into the extract. When a mixture of a polar solvent and a non-polar solvent is used as the extraction solvent, the proportion of the polar solvent in the whole extraction solvent is preferably 50% by volume or more, more preferably 60% by volume or more, further preferably 70% by volume or more, still further preferably 80% by volume or more, still further preferably 90% by volume or more, still further preferably 95% by volume or more, and still further preferably 99% by volume or more. It is most preferable to use a solvent composed of a polar solvent as the extraction solvent. As the polar solvent, it is more preferable to use water, alcohol, or a mixture thereof. When a mixture of water and alcohol is used as the extraction solvent, the proportion of water can be 50% or more by volume, 60% or more by volume, 70% or more by volume, 80% or more by volume, 90% or more by volume, 95% or more by volume, or 99% or more by volume, based on the total amount of the extraction solvent. Also, when a mixture of water and alcohol is used as the extraction solvent, the proportion of alcohol in the extraction solvent can be 50% or more by volume, 60% or more by volume, 70% or more by volume, 80% or more by volume, 90% or more by volume, 95% or more by volume, or 99% or more by volume, based on the total amount of the extraction solvent.

[0016] When the extract is extracted by solvent extraction, the extraction temperature is not particularly limited, as long as it is a temperature at which the active ingredients can be sufficiently extracted into the extract, but it is preferably between -50°C and 150°C. The lower limit of the extraction temperature is, for example, -25°C or higher or 0°C or higher. The upper limit of the extraction temperature is, for example, 120°C or lower or 100°C or lower. The upper and lower limits of the temperature can be combined as appropriate.

[0017] Furthermore, during extraction, stirring or shaking may be performed to improve extraction efficiency. The extraction time can be appropriately determined depending on the part used, such as roots, stems, leaves, flowers, fruits, or seeds. The extraction time can also be appropriately determined depending on the state of the cardamom, i.e., whether it is fresh or dried, and if it has been processed into crushed or powdered form, depending on the processing state. In addition, the extraction time can be appropriately determined depending on the extraction conditions, such as the temperature of the extract, stirring conditions, and shaking conditions. The extraction time can be 1 minute to 72 hours, 1 hour to 48 hours, or 12 hours to 36 hours.

[0018] (Distillation method) Cardamom extracts can be obtained by distillation. Distillation involves heating a mixture obtained from cardamom or its processed products, and then cooling and re-condensing the resulting vapor. Other distillation methods include steam distillation, in which steam is passed through raw materials packed in a column, and the aromatic components distilled out with the steam are condensed together with the steam; freeze-drying; and pressurized and vacuum distillation.

[0019] (Compression method) The pressing method is a method of extracting extracts from cardamom by applying physical pressure. There are three types: direct pressing at room temperature, high-temperature pressing at high temperatures, and cold pressing at low temperatures. In this invention, cardamom extract can be extracted using any of these pressing methods.

[0020] (Supercritical extraction method) In this invention, cardamom extract can be extracted using supercritical fluid extraction. Supercritical fluid extraction is a method of extracting an extract from a specific plant using a substance in a supercritical state. For example, carbon dioxide can be used as a substance in a supercritical state.

[0021] (dried) Dried cardamom can be obtained by conventional methods, including sun drying, mechanical drying, freeze-drying, atmospheric pressure drying, pressure drying, or vacuum drying. The dried product obtained by the above drying methods may be ground to an appropriate size using crushing equipment or devices such as crushers, mills, blenders, mixers, and mortars.

[0022] (Crushing material) The cardamom pulverized material in this invention is not particularly limited as long as it is in a pulverized state, but examples include powder, granules, or paste-like pulverized material, but powder is preferred. Powder that has been molded or granulated into, for example, cubes, blocks, or granules can also be used. The processing for creating the pulverized material is not particularly limited, but examples include pulverizing the plant material using pulverizing equipment or tools such as crushers, mills, blenders, mixers, and millstones, in any method commonly used by those skilled in the art. The plant material may be dried before pulverization. The drying method is as described above.

[0023] The heat-treated cardamom product is not limited to any product in which cardamom has been heat-treated, but an example is roasted cardamom. The roasting temperature and time are not particularly limited.

[0024] The sweetness enhancer of the present invention may contain cardamom or a processed product thereof in amounts of 0.0000001% by mass, 0.000001% by mass, 0.00001% by mass, 0.0001% by mass, 0.001% by mass, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, 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, 99% by mass or more, or 100% by mass, based on the total amount of the sweetness enhancer. The sweetness enhancer of the present invention may contain an active ingredient consisting of a processed product of cardamom.

[0025] The concentration of the sweetness enhancer of the present invention can be appropriately determined considering the type of cardamom or its processed product, the type of food or beverage to which it is added, the amount of carbohydrate-based sweetener contained, and the amount of high-intensity sweetener contained, but it is preferable that the concentration is within a range that does not impart the unique aroma of cardamom or its processed product itself. Specifically, the lower limit of the added concentration can be 0.0001 ppb, 0.0005 ppb, 0.001 ppb, 0.005 ppb, 0.01 ppb, 0.05 ppb, 0.1 ppb, 0.5 ppb, 1 ppb, 5 ppb, 10 ppb, 50 ppb, 100 ppb, 500 ppb, 0.0001 mass%, 0.0005 mass%, 0.001 mass%, 0.005 mass%, 0.01 mass%, 0.05 mass%, 0.01 mass%, 0.05 mass%, 0.1 mass%, or 0.5 mass%, as the concentration of cardamom or its processed product in the food to which it is added. The upper limit of the added concentration can be 10.0% by mass, 5.0% by mass, 3.0% by mass, 2.0% by mass, 1.0% by mass, 0.8% by mass, 0.5% by mass, 0.1% by mass, 0.05% by mass, less than 0.02% by mass, 0.01% by mass, 0.005% by mass, 0.001% by mass, 0.0005% by mass, 0.0001% by mass, 500 ppb, 100 ppb, 50 ppb, 10 ppb, 5 ppb, or 1 ppb, as the concentration of cardamom or its processed product in the food to which it is added. In other words, if cardamom extract is added, the above-mentioned concentration is the concentration of the cardamom extract, and if cardamom powder is added, the above-mentioned concentration is the concentration of the cardamom powder. When the sweetener of the present invention contains a cardamom extract, the specific range of the added concentration can be 0.0001 ppb to 1.0% by mass, 0.001 to 0.8% by mass, 0.01 ppb to 0.5% by mass, 0.02 ppb to 0.2% by mass, 0.1 ppb to 0.1% by mass, 1 ppb to 0.05% by mass, 1 ppb or more and less than 0.02% by mass, 10 ppb to 0.01% by mass, or 50 ppb to 0.005% by mass, as the concentration of the cardamom extract in the food to which it is added. When the sweetener of the present invention contains crushed cardamom, the specific range of the added concentration can be 0.0001 ppb to 500 ppb, 0.0005 ppb to 100 ppb, 0.001 ppb to 50 ppb, 0.005 ppb to 10 ppb, 0.01 ppb to 5 ppb, or 0.05 ppb to 1 ppb, as the concentration of crushed cardamom in the food to which it is added. In this specification, "ppb" means mass ratio.

[0026] If the added concentration of cardamom or its processed product exceeds 0.02% by mass, the characteristic flavor of cardamom may be perceived, potentially impairing the original flavor of the food or beverage or its ingredients. However, since the flavor of food and beverages is composed of complex factors, including flavors other than sweetness (e.g., umami and saltiness), it is possible that even if the added concentration of cardamom or its processed product exceeds 0.02% by mass, the characteristic flavor of cardamom may not be perceived, and the original flavor of the food or beverage or its ingredients may not be impaired.

[0027] (Carbohydrate-based sweeteners) Examples of carbohydrate-based sweeteners include natural sugars and sugars derived from starch raw materials, other sugars such as oligosaccharides, sugar alcohols, and dextrins. Examples of natural sugars such as sucrose and sugars derived from starch raw materials 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. Examples of other sugars such as oligosaccharides include maltotriose, isomalttriose, and panose. Examples of sugar alcohols include xylitol, erythritol, sorbitol, mannitol, reduced maltose syrup (maltitol), reduced starch hydrolysates, reduced palatinose, and reduced lactose (lactitol). An example of a dextrin is maltodextrin. Carbohydrate-based sweeteners are preferably natural sugars, sugars derived from starch raw materials, other sugars such as oligosaccharides, or sugar alcohols.

[0028] (High-intensity sweetener) The sweetness enhancer of the present invention does not target high-intensity sweeteners, but rather carbohydrate-based sweeteners. High-intensity sweeteners are sweeteners that are tens to hundreds of times sweeter than sucrose or more. Examples of high-intensity sweeteners include natural sweeteners such as stevia, licorice, and hydrangea; and artificial sweeteners such as saccharin, sodium saccharin, aspartame, acesulfame potassium, sucralose, and neotame.

[0029] The ratio of cardamom or its processed product to the addition of carbohydrate-based sweeteners can be appropriately determined considering the type of food or beverage or food ingredient to be added, the amount of carbohydrate-based sweetener contained, and the amount of high-intensity sweetener contained. Specifically, the concentration of cardamom or its processed product can be 0.0000000001 to 1 or 0.000000001 to 0.1 relative to the concentration of the carbohydrate-based sweetener (concentration of cardamom or its processed product / concentration of carbohydrate-based sweetener) on a basis of the total amount of the food or beverage composition or food ingredient composition. If the sweetener of the present invention contains cardamom extract, the concentration can be 0.0000001 to 1, or 0.000001 to 0.1. When the sweetness enhancer of the present invention contains crushed cardamom, the amount can be 0.0000000001 to 0.00001, or 0.000000001 to 0.0001.

[0030] The food and beverages to which the sweetness enhancer of the present invention is added are not particularly limited as long as they contain a sugar-based sweetener. Examples include bakery foods such as cakes, bread, and donuts; Western-style confectionery such as whipped cream, pancakes, madeleines, chocolate, and cookies; frozen desserts such as yogurt, almond tofu, pudding, and jelly; frozen desserts such as ice cream, ice milk, and lacto ice; 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 and vegetable drinks, and oshiruko; and prepared foods such as simmered dishes and boiled fish. The food and beverages to which the sweetness enhancer of the present invention is added are preferably in the form of a gel, paste, or liquid, and more preferably a liquid.

[0031] The food and beverage ingredients to which the sweetness enhancer of the present invention is added include confectionery ingredients that contain a large amount of carbohydrate-based 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.), fructose-glucose liquid sugar, and jam. The food and beverage ingredients to which the sweetness enhancer of the present invention is added may also be carbohydrate-based sweeteners themselves. By adding the sweetness enhancer to these food and beverage ingredients, the amount of these ingredients added to the food and beverage can be reduced. The food and beverage ingredients to which the sweetness enhancer of the present invention is added may also be ingredients used to impart saltiness, umami, etc., to food in addition to sweetness, such as mirin, sauces, and dressings. When food or beverages or food ingredients contain carbohydrate-based sweeteners, the carbohydrate-based sweeteners may be those that were present in the ingredients from the beginning, such as in fruit juices and vegetable drinks, or they may be added as standalone carbohydrate-based sweeteners, such as in sports drinks. However, it is preferable that they be added as standalone carbohydrate-based sweeteners.

[0032] The sweetness enhancer of the present invention can be added to food or beverages or food ingredients intended for individuals with diseases or conditions that require restrictions on carbohydrate-based sweeteners. Examples of diseases or conditions that require restrictions on carbohydrate-based sweeteners include diabetes, metabolic syndrome, fatty liver, and hypertension. Adding the sweetness enhancer of the present invention to such food or beverages or food ingredients is preferable because it allows for a sufficient sweetness even when the amount of carbohydrate-based sweeteners is reduced.

[0033] Foods and beverages or food ingredients to which the sweetness enhancer of the present invention is added may contain the carbohydrate-based sweetener in amounts of 0.1% to 99.999% by mass, 0.1% to 99% by mass, 0.1% to 90% by mass, 0.1% to 80% by mass, 0.1% to 50% by mass, 0.1% to 40% by mass, 0.1% to 30% by mass, 0.2% to 25% by mass, 0.5% to 20% by mass, 0.8% to 15% by mass, 1% to 10% by mass, 2% to 5% by mass, or 2% to 3% by mass, based on the total amount of the food or food ingredient composition. The upper limit may be 2% by mass, 1% by mass, 0.1% by mass, or 0.01% by mass.

[0034] Foods and beverages or food ingredients to which the sweetness enhancer of the present invention is added may contain a high-intensity sweetener in an amount of 1% by mass or less, preferably 0.1% by mass or less, more preferably 0.01% by mass or less, even more preferably less than 0.0069% by mass, even more preferably 0.005% by mass or less, even more preferably 0.001% by mass or less, even more preferably 0.0001% by mass or less, and even more preferably 0.00001% by mass or less, based on the total amount of the food and beverage composition or food ingredient composition. Foods and beverages or food ingredients to which the sweetness enhancer of the present invention is added do not have to contain a high-intensity sweetener.

[0035] (Sweetener) In this specification, "sweetness enhancement" or "enhancing sweetness" means that when consumed with a carbohydrate-based sweetener, the sweetness perceived by the consumer is greater than the original sweetness derived from the carbohydrate-based sweetener, thereby giving the impression that the sweetness from the carbohydrate-based sweetener has been enhanced. The following effects can be cited as secondary effects of sweetness enhancement by the sweetness enhancer of the present invention. • Perceiving sweetness enhances richness (increases the depth of flavor). • The perception of sweetness enhances the milky taste. • By perceiving sweetness and using different active ingredients, the flavor balance is adjusted to enhance the aftertaste.

[0036] The food and beverage composition or food and beverage ingredient composition of the present invention can be consumed as is after manufacture, or it can be sealed and stored using packaging materials. The packaging material is preferably made of a highly airtight material, such as glass bottles, metal cans, aluminum foil, or pouches made of oxygen barrier materials. Vacuum packaging or other packaging methods that reduce gas content are also acceptable. The food and beverage composition or food and beverage ingredient composition of the present invention may be subjected to sterilization or other treatments as needed. The sweetener of the present invention is preferably stored in a sealed container made of a highly airtight material until it is added to food or beverages or food ingredients.

[0037] The sweetness enhancer of the present invention may optionally include a solvent for dissolution and other additives. Other additives include excipients, binders, disintegrants, emulsifiers, lubricants, flow enhancers, diluents, preservatives, colorants, flavorings, flavoring agents, stabilizers, humectants, preservatives, antioxidants, or suspending agents. The dosage form of the sweetness enhancer of the present invention is not particularly limited and can include solid or powdered formulations such as powders, fine granules, granules, tablets, capsules, and pills, as well as liquid formulations such as suspensions, emulsions, syrups, and extracts.

[0038] A method for enhancing the sweetness of a carbohydrate-based sweetener according to one aspect of the present invention involves contacting cardamom or a processed product thereof with a carbohydrate-based sweetener or a food or beverage containing a carbohydrate-based sweetener. Alternatively, the cardamom or processed product thereof may be mixed with any other ingredient before being contacted with the carbohydrate-based sweetener or a food or beverage containing a carbohydrate-based sweetener. [Examples]

[0039] The present invention will be specifically described below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0040] Manufacturing Example 1 Cardamom extract was obtained by distilling cardamom while extracting it with hot water. 5g of cardamom powder (cardamom fruit and seeds), 90°C hot water, and boiling chips were placed together in a round-bottom flask. The round-bottom flask was heated, and extraction was carried out with hot water. The vapors that evaporated were distilled using a Liebig condenser. A pear-shaped flask was placed over the end of the Liebig condenser to obtain the distillate. The distillate was collected for 10 minutes from the moment the first distillate fell into the pear-shaped flask. The distillate adhering to the Liebig condenser (cooling section) was washed, and the washing water was also collected in the pear-shaped flask. A mixture of 50g of this mixture with water was used as the cardamom extract (cardamom ratio 10%). Manufacturing Example 2 10g of dried cardamom pods and seeds were ground in a mill using the pulse mode 10 times, and then ground for 1 minute using the continuous mode to obtain cardamom powder (100% cardamom content).

[0041] Example 1 In this example, the sweetness-enhancing effect was investigated by adding a hot water extract of cardamom prepared in Production Example 1 to a 2% by mass sucrose solution. Specifically, the cardamom extract was added to the 2% by mass sucrose solution at the concentrations shown in Table 1, and three panelists confirmed whether the sweetness was enhanced compared to a sample without the cardamom extract. The results are shown in Table 1.

[0042] [Table 1]

[0043] The evaluation criteria are as follows: ◎: Much sweeter compared to samples without added sweeteners. ○: Sweeter compared to samples without added sweeteners. △: Same sweetness as a sample without added sweeteners. ×: Less sweet compared to the sample without added sweeteners. * The distinctive flavor of cardamom may be interfering with the flavor of food and beverages.

[0044] As shown in Table 1, in the 2% by mass sucrose solution, at least two panelists reported that the sample with cardamom extract was sweeter than the sample without cardamom extract at all tested concentrations. Therefore, it was concluded that cardamom extract has a sweetening effect on carbohydrate-based sweeteners. Furthermore, the addition of cardamom extract tended to increase the lingering sweetness.

[0045] Example 2 In this example, the effect of adding cardamom extract to a 5.55% by mass sorbitol solution on enhancing sweetness was investigated. Sorbitol is approximately 0.6 times sweeter than sucrose. Specifically, cardamom extract was added to 5.55% by mass sorbitol solutions at various concentrations, and two panelists confirmed whether the sweetness was enhanced compared to a sample without the cardamom extract. The results are shown in Table 2.

[0046] [Table 2]

[0047] As shown in Table 2, for the 5.55% by mass sorbitol solution, all panelists reported that the sample with cardamom extract was sweeter than the sample without cardamom extract at all tested concentrations.

[0048] Example 3 In this example, the effect of adding cardamom extract to various food and beverages on enhancing sweetness was investigated. Specifically, cardamom extract was added to honey, brown sugar syrup, coffee latte, or oshiruko (sweet red bean soup) at various concentrations, and two or three panelists confirmed whether the sweetness was enhanced compared to a sample without cardamom extract. The results are shown in Tables 3 to 6. Table 3 shows the results for honey, Table 4 shows the results for brown sugar syrup, Table 5 shows the results for coffee latte, and Table 6 shows the results for oshiruko. Furthermore, the carbohydrate-based sweeteners contained in the food and beverages used are as follows: • Honey (mainly glucose and fructose) • Black syrup (corn syrup, sucrose, red sugar, fructose, honey, brown sugar syrup) • Coffee latte (sugar-mixed high-fructose corn syrup) • Oshiruko (sweet red bean soup with sugar)

[0049] [Table 3]

[0050] [Table 4]

[0051] [Table 5]

[0052] [Table 6]

[0053] As shown in Table 3, all three panelists responded that the honey sample with added cardamom extract was sweeter at a concentration of 0.00002% compared to the sample without added cardamom extract. As shown in Table 4, all three panelists responded that the sample with cardamom extract added was sweeter at a concentration of 0.00002% compared to the sample without cardamom extract. In the coffee latte samples, as shown in Table 5, at least two panelists reported that the samples with cardamom extract were sweeter than the samples without cardamom extract at concentrations between 0.0000002% and 0.002%. At a concentration of 0.02%, all panelists reported that the distinctive flavor of cardamom detracted from the flavor of the coffee latte. In the oshiruko (sweet red bean soup) samples, as shown in Table 6, at least one panelist reported that the samples with cardamom extract were sweeter than the samples without cardamom extract at concentrations between 0.000000002% and 0.002%. At a concentration of 0.02%, all panelists reported that the distinctive flavor of cardamom detracted from the flavor of the oshiruko. Therefore, it was considered that cardamom extract has a sweetening effect on various foods and beverages or food ingredients containing carbohydrate-based sweeteners, across a wide concentration range.

[0054] Example 4 In this example, the sweetness-enhancing effect was investigated by adding cardamom powder prepared in Production Example 2 to a 2% by mass sucrose solution or coffee latte. Specifically, cardamom powder was added to the 2% by mass sucrose solution or coffee latte at the concentrations shown in Table 7 or 8, and five panelists confirmed whether the sweetness was enhanced compared to a sample without cardamom powder. The results are shown in Tables 7 and 8. Table 7 shows the results for the 2% by mass sucrose solution, and Table 8 shows the results for the coffee latte.

[0055] [Table 7]

[0056] [Table 8]

[0057] In the 2% by mass sucrose solution samples, as shown in Table 7, at least three panelists reported that the samples with cardamom powder added were sweeter than the samples without cardamom powder at concentrations of 0.01 ppb to 1 ppb. In the coffee latte samples, as shown in Table 8, all panelists reported that, at a concentration of 1 ppb, the sample with cardamom powder added tasted sweeter compared to the sample without cardamom powder. Therefore, it was concluded that cardamom powder has a sweetening effect on various foods and beverages or food ingredients containing carbohydrate-based sweeteners, across a wide range of concentrations. [Industrial applicability]

[0058] The sweetness enhancer of the present invention can enhance the sweetness of carbohydrate-based sweeteners with the addition of a small amount. The sweetness enhancer of the present invention can be used to produce food and beverages or food and beverage ingredients that reduce the amount of carbohydrate-based sweeteners used.

Claims

1. A sweetener for carbohydrate-based sweeteners, containing cardamom or a processed product thereof.

2. The sweetener according to claim 1, wherein the cardamom or processed product thereof is one or more selected from the group consisting of cardamom extract and cardamom powder.

3. The sweetener according to claim 2, wherein the cardamom or processed product thereof is one or more selected from the group consisting of cardamom polar solvent extracts and cardamom pulverized products.

4. Cardamom or processed cardamom thereof, 0.0001 ppb to 0.02% by mass, and Carbohydrate-based sweeteners: 0.1% by mass to 99.999% by mass A food and beverage composition or food and beverage ingredient composition containing, The food and beverage composition or food and beverage raw material composition wherein the content of the high-intensity sweetener is less than 0.0069% by mass on a total basis of the food and beverage composition or food and beverage raw material composition.

5. The food and beverage composition or food and beverage ingredient composition according to claim 4, wherein cardamom or a processed product thereof is one or more selected from the group consisting of cardamom extracts and cardamom powders.

6. The food and beverage composition or food and beverage ingredient composition according to claim 5, wherein cardamom or a processed product thereof is one or more selected from the group consisting of cardamom polar solvent extracts and cardamom pulverized products.

7. A method for enhancing the sweetness of a carbohydrate-based sweetener, comprising contacting cardamom or a processed product thereof with a carbohydrate-based sweetener or a food or beverage containing a carbohydrate-based sweetener or a food ingredient.

8. A cardamom-treated product for use in preparing a sweetness enhancer for carbohydrate-based sweeteners according to any one of claims 1 to 3.

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