Methods for enhancing the sweetness of sugars

Abstract

The following methods enhance the sweetness of sugars: A sugar or a sugar-containing sweetening composition is blended with at least one selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not exhibit sweetness. The sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

Description

Technical Field

[0001] A method for enhancing the sweet taste of saccharides and a sweet taste enhancer used in the method are disclosed. Also disclosed are a saccharide-containing food or drink in which the sweet taste of saccharides is enhanced, and a method for producing the same.

Background Art

[0002] Sucrose has a good sweet taste without off-flavors and a richness, and is a sweet component that is difficult to replace with other sweeteners. Therefore, sucrose is used in many foods and drinks to impart a sweet taste and enhance palatability. On the other hand, since the amount of sucrose ingested is absorbed as calories and tends to cause overnutrition, from the perspective of preventing lifestyle-related diseases, it is desirable to use a smaller amount.

[0003] As a method for reducing the amount of sucrose used, conventionally, the use of high-intensity sweeteners such as aspartame, acesulfame potassium, sucralose, stevia extract, and Luo Han Guo extract has been proposed. Since these high-intensity sweeteners have low calories and a strong sweet taste in small amounts, they are widely used in many foods and drinks as substitutes for sucrose. However, many artificial sweeteners typified by acesulfame potassium and natural-derived high-intensity sweeteners such as stevia extract and Luo Han Guo extract exhibit off-flavors such as bitterness and astringency and an unnatural aftertaste, and thus are known to significantly reduce the palatability of foods and drinks (Patent Documents 1 and 2). As a method for improving the strong bitterness and astringency, which are the aftertastes of stevia extract and Luo Han Guo extract, a method for achieving a taste quality close to sucrose using erythritol or inositol has also been proposed (Patent Documents 3 and 4), but all of them only reduce bitterness and cannot completely disappear, so the application is limited to products with bitterness. Furthermore, in recent years, due to the mechanism of sweet taste signal transduction, it is considered that these high-intensity sweeteners give less satiety. In addition, there is a suggestion that long-term intake of high-intensity sweeteners poses a risk of type 2 diabetes and cardiovascular diseases, and the WHO has set guidelines for restricting intake (Non-Patent Documents 4 and 5).

[0004] Therefore, it is desirable to reduce the amount of sucrose used, even while still using it. To achieve this, it is necessary to develop methods to enhance the sweetness of sucrose. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2017-23128 [Patent Document 2] Japanese Patent Publication No. 2022-166142 [Patent Document 3] Japanese Patent Publication No. 2017-23128 [Patent Document 4] Japanese Patent Publication No. 2022-166142 [Patent Document 5] International Open Brochure WO2018 / 062258 [Non-patent literature]

[0006] [Non-Patent Document 1] Tsuneyuki Oku, "Review: Bioavailability and Applications of Novel Carbohydrate Sweeteners, Fructoligosaccharides," Journal of Nutritional Science, Vol. 44, No. 6, 291-306 (1986). [Non-Patent Document 2] Ryusuke Yoshida et al., "Mechanism of sweetness enhancement by salt," Salt Science Research Foundation Grant Research Reports Vol. 2, Medical and Food Science Edition, 2018, pp. 267-275, published March 2020. [Non-Patent Document 3] A. Franck, Technological functionality of inulin and oligofructose. British Journal of Nutrition (2002),87,Suppl.2,S287-S291 [Non-Patent Document 4] https: / / diabetesjournals.org / care / article / 46 / 9 / 1681 / 153434 / Artificial-Sweeteners-and-Risk-of-Type-2-Diabetes [Non-Patent Document 5] WHO advises not to use non-sugar sweeteners for weight control in newly released guideline [Overview of the project] [Problems that the invention aims to solve]

[0007] The first objective is to provide a method for enhancing the sweetness of sugars and a sweetness enhancer used in said method. The second objective is to provide a sugar-containing food or beverage with enhanced sweetness and a method for enhancing the sweetness of sugars in a sugar-containing food or beverage. In this specification, "sugars" means at least one sugar selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. [Means for solving the problem]

[0008] The following embodiments are provided. (I) A method for enhancing the sweetness of sugars, The sugar or sugar-containing sweetening composition is characterized by incorporating at least one selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not exhibit sweetness. The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. The aforementioned method for enhancing sweetness.

[0009] (II) A sweetness enhancer for sugars or sugar-containing sweetening compositions, comprising at least one of an oligosaccharide and a megalosaccharide, wherein two or more molecules of fructose are bonded to glucose, The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. A sweetness enhancer used in proportion to the aforementioned sugars or sugar-containing sweetening composition in a ratio that does not exhibit sweetness.

[0010] (III) A sugar-containing food or beverage in which at least one selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more molecules of fructose are bonded to glucose, is blended in a proportion that does not produce a sweet taste, The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. Sugar-containing foods and drinks.

[0011] (IV) A method for producing sugar-containing food and beverages to enhance the sweetness of sugars, The process includes adding, in addition to sugars, at least one selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not produce sweetness. The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. The aforementioned manufacturing method. [Effects of the Invention]

[0012] A method for enhancing the sweet taste of saccharides and a sweet taste enhancer are provided. According to the method for enhancing the sweet taste and the sweet taste enhancer, the intensity and / or the persistence of the sweet taste of saccharides or saccharide-containing compositions including sucrose can be enhanced. Thus, by using the method for enhancing the sweet taste and the sweet taste enhancer, even when the amount of saccharides used is less compared to a saccharide-containing food or beverage product to which it is not applied, the sweet taste of the saccharides can be enhanced to obtain a comparable level of sweet taste. Alternatively, compared to a saccharide-containing food or beverage product to which it is not applied, even when the amount of saccharides used is comparable, the sweet taste of the saccharides can be enhanced to obtain a sweet taste of the same level or higher.

[0013] A method for manufacturing a saccharide-containing food or beverage product is provided. According to the manufacturing method, a saccharide-containing food or beverage product in which the sweet taste attributable to the saccharides in the saccharide-containing food or beverage product is enhanced can be manufactured. Thus, according to the manufacturing method, compared to a method for manufacturing a saccharide-containing food or beverage product to which it is not applied, even when the amount of saccharides used is less, a saccharide-containing food or beverage product having a comparable level of sweet taste with enhanced sweet taste of the saccharides can be manufactured and provided. Alternatively, compared to a method for manufacturing a saccharide-containing food or beverage product to which it is not applied, even when the amount of saccharides used is comparable, a saccharide-containing food or beverage product having a sweet taste of the same level or higher with enhanced sweet taste of the saccharides can be manufactured and provided.

Brief Description of the Drawings

[0014] [Figure 1] In Experimental Example 1 (evaluation of the sweet taste threshold of FS), an example of entry into a sheet of paper (recording sheet) for recording the results of the sweet taste threshold evaluation is shown. [Figure 2] It is a diagram showing the training content and evaluation samples conducted before Experimental Examples 2 and 3. [Figure 3] In Experimental Examples 2 and 3, the scale of the intensity of the sweet taste described in the evaluation sheet used in the test is shown. [Figure 4] In Experimental Example 2, the result of comparing the intensity of the sweet taste when FS product 4 was added to a 4% sucrose aqueous solution at a ratio such that the FS concentration became 0.5% by mass with the intensity of the sweet taste of the 4% sucrose aqueous solution, and the result of comparing the intensity of the sweet taste when FS product 4 was added to water at a ratio such that the FS concentration became 0.5% by mass with the intensity of the sweet taste of water are shown. [Figure 5] A: In Experiment Example 3, the results of evaluating the sweetness intensity (%) over time for evaluation sample X1 (4% sucrose + 0.5% FS product 2), evaluation sample Z1 (4% sucrose + 0.5% FS product 4), and evaluation sample Q (4% sucrose) are shown. B: In Experiment Example 3, the results of evaluating the sweetness intensity (%) over time for evaluation sample Y1 (4% sucrose + 0.5% FS product 3) and evaluation sample Q (4% sucrose) are shown. [Figure 6] Experimental Example 4 shows the results for evaluation sample X2 (4% sucrose + 2% FS product 2), evaluation sample Y2 (4% sucrose + 2% FS product 3), evaluation sample Z2 (4% sucrose + 2% FS product 4), and evaluation sample Q (4% sucrose). [Figure 7] Experimental Example 5 shows the results for evaluation sample X3 (4% sucrose + 5% FS product 2), evaluation sample Y3 (4% sucrose + 5% FS product 3), evaluation sample Z3 (4% sucrose + 5% FS product 4), and evaluation sample Q (4% sucrose). [Modes for carrying out the invention]

[0015] Through diligent research, the inventors have discovered that by adding at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose (hereinafter, in this specification, these may be collectively referred to as "fructosaccharide" or "FS") to sucrose or a sucrose-containing sweetening composition in a proportion that does not exhibit sweetness, the intensity and / or persistence of the sweetness of the sucrose or sucrose-containing sweetening composition is enhanced.

[0016] It is known that FS is not absorbed into the body as sugar (Non-Patent Literature 1). Therefore, by incorporating FS into sucrose or a sucrose-containing sweetening composition, the sweetness quality of sucrose or the sucrose-containing sweetening composition can be enhanced without increasing the calorie content. Furthermore, it is known that FS does not have any off-flavors (Non-Patent Literature 1). Therefore, by using FS, it is possible to enhance the sweetness quality of sucrose and sucrose-containing sweetening compositions without adversely affecting the good sweetness of sucrose. From these findings, the inventors have confirmed that FS is useful as a sweetness quality enhancer for sucrose or a sucrose-containing sweetening composition.

[0017] Furthermore, the inventors discovered that FS enhances the sweetness of not only sucrose, but also its constituent sugars, glucose and fructose, as well as disaccharides (maltose) composed of glucose. They confirmed that FS is also useful as a sweetness enhancer for these sugars or sugar-containing sweetening compositions.

[0018] The representative embodiments (I) to (IV) described above include the following embodiments. (I) Methods for enhancing the sweetness of sugars (I-1) A method for enhancing the sweetness of sugars, A sugar or sugar-containing sweetening composition is blended with at least one selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose (fructosaccharide: FS), in a proportion that does not exhibit sweetness. The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. The aforementioned method for enhancing sweetness. (I-2) The method for enhancing sweetness as described in (I-1), wherein the enhancement of sweetness is an enhancement of the intensity of sweetness and / or an enhancement of the persistence of sweetness. (I-3) The method for enhancing sweetness according to (I-1) or (I-2), wherein the FS is at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides in which 2 to 99 molecules of fructose are bonded to glucose, preferably at least one sugar selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose.

[0019] (II) Sweeteners for sugars (II-1) A sweetness enhancer for sugars or sugar-containing sweetening compositions, containing at least one FS selected from the group consisting of oligosaccharides and megalosaccharides, wherein two or more fructose molecules are bonded to glucose. The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. A sweetener that enhances the quality of sweetness. (II-2) A sweetness enhancer as described in (II-1), used in proportion to sugars or sugar-containing sweetening compositions in a proportion that does not exhibit sweetness. (II-3) The sweetness enhancer according to (II-1) or (II-2), wherein the FS is at least one selected from the group consisting of oligosaccharides and megalosaccharides in which 2 to 99 molecules of fructose are bonded to glucose, preferably at least one selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose. (II-4) A sweetness enhancer according to any one of (II-1) to (II-3), wherein the sweetness enhancer is an enhancement of the intensity of sweetness and / or an enhancement of the persistence of sweetness.

[0020] (III) Sugar-containing foods and drinks (III-1) A sugar-containing food or beverage comprising at least one FS selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not exhibit sweetness, The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. The sugar-containing food or drink. (III-2) The sugar-containing food and beverage as described in (III-1), wherein the FS is at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides in which 2 to 99 molecules of fructose are bonded to glucose, preferably at least one sugar selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose.

[0021] (IV) Method for producing sugar-containing foods and beverages (IV-1) A method for producing sugar-containing food and beverages to enhance the sweetness of sugars, The process includes adding, in addition to sugars, at least one FS selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not produce sweetness. The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. The aforementioned manufacturing method. (IV-2) The manufacturing method according to (IV-1), wherein the FS is at least one selected from the group consisting of oligosaccharides and megalosaccharides in which 2 to 99 molecules of fructose are bonded to glucose, preferably at least one selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose.

[0022] Details of the above embodiments are as follows, however, they are not limited to these. (I) Methods for enhancing the sweetness of sugars The method for enhancing the sweetness of sugars (hereinafter also referred to as "this enhancement method") involves adding fructosaccharide (FS) to sugars or sugar-containing sweetening compositions in a proportion that does not exhibit sweetness.

[0023] (Fructose: FS) In this enhancement method, FS refers to at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides, in which one glucose molecule is bonded to two or more fructose molecules. In this enhancement method, FS may be used alone, or two or more different FS may be used in any combination.

[0024] The aforementioned oligosaccharide has a structure in which a polymer is formed in which 2 to 9 molecules of fructose (F) are linked by β-1,2 bonds to one molecule of glucose (G), and GF 2~9 It can also be written as (degree of fructose polymerization 2-9 in FS). These oligosaccharides include fructooligosaccharides such as kestose, nystose, or fructofuranosylnistose, which are formed by β-1,2 linkage of 2, 3, or 4 molecules of fructose to 1 molecule of glucose; and inulin, which is formed by β-1,2 linkage of 5-9 molecules of fructose to 1 molecule of glucose. The sweetness of fructooligosaccharides is 30-60% of that of sucrose, and the quality of their sweetness is similar to that of sucrose, but it is known that the sweetness decreases as the number of fructose molecules linked to glucose increases (Non-Patent Literature 1). For this reason, the oligosaccharides targeted by this enhancement method also show a decrease in sweetness as the degree of fructose polymerization increases (see Experimental Example 1).

[0025] The aforementioned megalosaccharide has a structure in which a polymer is formed in which 10 to 99 molecules of fructose (F) are linked by β-1,2 bonds to one molecule of glucose (G), and GF 10~99 It can also be written as (fructose polymerization degree 10-99 in FS). This megalosaccharide is also a type of inulin, which is a polymer in which 9-98 fructose molecules are linked to sucrose in β-1,2 bonds. Megalosaccharides with 10 or more fructose molecules bound to glucose are known not to exhibit sweetness (see Non-Patent Document 3 and Experimental Example 2). While not limited, the megalosaccharide is preferably a sugar with a degree of fructose polymerization of 10 to 71 (GF). 10~71 ), more preferably a sugar with a degree of fructose polymerization of 10 to 60 (GF 10~60), more preferably a sugar with a degree of fructose polymerization of 10 to 13 (GF 10~13 Examples can be given.

[0026] In this enhancement method, FS is not limited as long as it exerts the effect of this enhancement method within the range described above. Preferably, it is a megalosaccharide with a degree of polymerization of 10 or more.

[0027] This enhancement method can be carried out by blending the FS with sugars or a sugar-containing sweetening composition. The timing of blending is not particularly limited as long as the FS and sugars or sugar-containing sweetening composition are in coexistence at the time of consumption. For example, it may be done during the manufacturing process of the sugar-containing sweetening composition (including the cooking process of food or beverages containing sugars). Also, if the sugar-containing sweetening composition is food or beverages containing sugars, it may be done immediately before consumption.

[0028] The amount of FS added to sugars or sugar-containing sweetening compositions should be such that it enhances the sweetness of the sugars, but preferably it is such that the FS itself does not exhibit sweetness (an amount below the sweetness threshold). More preferably, the total amount of FS in 100% by mass of the sugar-containing sweetening composition is 0.5% by mass or more, and an amount below the sweetness threshold.

[0029] As described in Experimental Example 1 below, the perceived sweetness thresholds in aqueous solutions of a mixture of fructose oligosaccharides (FS) with a degree of polymerization of 2 to 4 (in the experimental example, "Product Name: Mei Oligo P (powder), manufactured by Meiji Food Materia Co., Ltd." was used as an example) and a mixture of fructose oligosaccharides (FS) with a degree of polymerization of 7 to 9 (in the experimental example, "Product Name: Fuji FF HS, manufactured by Fuji Nippon Sugar Refining Co., Ltd." was used as an example) are 3.83% by mass (equivalent to 3.7% by mass when converted to FS concentration) and 5.24% by mass (equivalent to 5.0% by mass when converted to FS concentration), respectively. Therefore, when using FS with a degree of polymerization of 2 to 4 or FS with a degree of polymerization of 7 to 9 (both oligosaccharides) as an example of FS, the upper limit of the total amount of FS in 100% by mass of the sugar-containing sweetener composition can be set so that it is less than the perceived sweetness threshold.

[0030] On the other hand, FS (megalosaccharides) with a degree of fructose polymerization of 10 or more do not inherently exhibit sweetness, as described above. Therefore, the total amount of such FS in 100% by mass of the sugar-containing sweetening composition can be appropriately selected from a range of preferably 0.5% by mass or more and less than 100% by mass. More preferably, it can be appropriately selected and set from a range of 0.5% by mass or more and 80% by mass or less, and even more preferably 0.5% by mass or more and 50% by mass.

[0031] The actual sweetness perception threshold varies depending on the type of FS used, the combination of two or more FS used, and the sugar concentration and other components in the sugar-containing sweetening composition. Therefore, it is preferable to measure the sweetness threshold individually for each sugar-containing sweetening composition to which it is applied, depending on the type and combination of FS used. Specifically, the sweetness threshold can be measured according to the method described in Experimental Example 1 below, and this enhancement method can be carried out using the sweetness threshold determined by such measurement method.

[0032] (Sugars) In this enhancement method, the "sugars" targeted for sweetness enhancement are sugars that have a sweet taste, specifically glucose and fructose (monosaccharides), and sucrose, maltose, trehalose, and cellobiose (disaccharides) which have at least one of these monosaccharides as a constituent sugar. In this enhancement method, these monosaccharides and disaccharides that have a sweet taste are collectively referred to as "sugars." Sucrose is a disaccharide formed by the α-1,2-glucosidic linkage between α-glucose and β-fructose. Maltose is a disaccharide formed by the glycosidic linkage between two α-glucose molecules. The maltose targeted in this enhancement method includes not only disaccharides formed by the α-1,4-glycosidic linkage between two α-glucose molecules, but also disaccharides formed by the α-1,6-glycosidic linkage between two α-glucose molecules. Trehalose is a disaccharide formed by the 1,1-glycosidic linkage between two α-glucose molecules. Cellobiose is a disaccharide formed by the β-1,4-glycosidic linkage between two β-glucose molecules. Preferably, the disaccharides are sucrose, maltose, and trehalose, which contain α-glucose as a constituent sugar, and more preferably sucrose and maltose. Particularly preferred is sucrose, which is the main component of sugar.

[0033] In this enhancement method, the sugars may be a mixture of two or more sugars arbitrarily selected from the group consisting of monosaccharides and disaccharides described above. The sugars are not limited, but preferably include a mixture of glucose and fructose. Specifically, the mixture of glucose and fructose includes isomerized sugar. The isomerized sugars include glucose-fructose syrup with a fructose content of less than 50% by mass, fructose-glucose syrup with a fructose content of 50% by mass or more and less than 90% by mass, and high-fructose syrup with a fructose content of 90% by mass or more. Furthermore, sugar-added isomerized sugars, which are obtained by adding sucrose to these isomerized sugars, are also included.

[0034] In this enhancement method, the "sweetness of sugars" to be enhanced refers to the intensity and / or persistence of the sweetness of sugars in the human oral cavity.

[0035] The intensity of sweetness is the taste perceived when a sweetening composition containing sugars (including aqueous sugar solutions; the same applies hereinafter) is placed in the mouth and then swallowed. Specifically, as shown in Experimental Example 2 described later, the sweetness can be evaluated as the overall sweetness of the sweetness perceived by the tongue when a sweetening composition containing sugars is placed in the mouth, and the sweetness that remains in the oral cavity immediately after swallowing.

[0036] The enhancement of the sweetness intensity of sugars means that by adding a third component (FS in this enhancement method) to the target sucrose-containing sweetening composition (including sucrose aqueous solution; the same applies hereinafter) (test composition), the sweetness of the test composition is quantitatively enhanced compared to the sweetness of the test composition without the third component (comparative composition). Such effects can usually be evaluated by sensory testing conducted by a trained expert panel. The actual evaluation can be carried out by having an expert panel compare the sweetness intensity of a sugar-containing sweetening composition with FS (sweetness enhancer) added (FS-added sample) with the sweetness intensity of a sugar-containing sweetening composition without FS (FS-free sample) (two-point discrimination method), as shown in Experimental Example 4 described later. If the two-point discrimination method determines that the sweetness of the FS-added sample is quantitatively enhanced compared to the FS-free sample, then the FS can be evaluated as having the effect of enhancing the sweetness intensity of the sugar-containing sweetening composition.

[0037] The persistence of sweetness refers to the degree to which the sweetness felt when a sugar-containing sweetening composition is placed in the mouth persists as a sensation in the oral cavity after swallowing (the intensity of the persistence of sweetness and the length of time the sweetness remains). Specifically, as shown in Experimental Example 3 described later, the intensity of sweetness felt in the oral cavity when a sugar-containing sweetening composition is placed in the mouth (referred to as "0s"), the intensity of sweetness felt in the oral cavity 5 seconds after swallowing (referred to as "5s"), and the intensity of sweetness felt in the oral cavity 10 seconds after swallowing (referred to as "10s") are measured over time, and the change in the intensity of sweetness felt in the oral cavity over time can be evaluated. Note that the measurement of the intensity of sweetness over time is not limited to 5 seconds and 10 seconds as adopted in Experimental Example 3, but can be arbitrarily set within the range from 1 second to 60 seconds after swallowing the sugar-containing sweetening composition.

[0038] The enhancement of the sustained sweetness of sugars means that by adding a third component (FS in this enhancement method) to a sugar-containing sweetening composition (test composition), the sweetness intensity of the test composition after a predetermined time (e.g., 5s, 10s) is quantitatively enhanced compared to the sweetness intensity after the same predetermined time (correspondingly 5s, 10s) of a test composition without the third component (comparative composition). Such effects can usually be evaluated by sensory testing conducted by a trained expert panel. The actual evaluation can be carried out by having the expert panel evaluate the sweetness intensity (5s, 10s) of a sugar-containing sweetening composition with FS (sweetness enhancer) added (FS-added sample) and the sweetness intensity (5s, 10s) of a sugar-containing sweetening composition without FS (FS-free sample) (Time intensity method). If the Time Intensity Method determines that the sweetness intensity of the FS-added sample (5s, 10s) is quantitatively enhanced compared to the sweetness intensity of the FS-free sample (5s, 10s), then the FS can be evaluated as having the effect of enhancing the persistence of sweetness in the sugar-containing sweetening composition.

[0039] (Saccharide-containing sweet composition) In this enhancement method, the sugar-containing sweetening composition incorporating FS is an oral composition that has sweetness due to the presence of sugars. Here, the oral composition includes not only beverages and foods that are consumed as is (hereinafter collectively referred to as "sugar-containing foods and beverages" or simply "food and beverages"), but also seasonings used during cooking or consumption. Food and beverages are preferred. Food and beverages also include food and beverages offered to the market in stores such as department stores, supermarkets, and convenience stores, as well as on e-commerce sites, and food and beverages offered to customers in restaurants, cafeterias, and coffee shops.

[0040] Furthermore, a sugar-containing sweetener composition only needs to contain sugars in a proportion that exhibits sweetness, and this proportion can be appropriately set depending on the type of composition and desired taste. Although there are various variations, the sugar content is usually selected and adjusted from a range of 0.1 to 85.8% by mass. While not restricted, the following proportions can be given as examples, depending on the type of sugar: Sucrose: preferably 0.1 to 30% by mass, more preferably 0.5 to 7% by mass. Maltose: Preferably 0.3 to 85.7% by mass, more preferably 1.3 to 20% by mass, Trehalose: Preferably 0.2 to 66.7% by mass, more preferably 1.1 to 15.6% by mass, Glucose: preferably 0.1 to 50% by mass, more preferably 0.7 to 11.7% by mass, Fructose: Preferably 0.1 to 25.0% by mass, more preferably 0.3 to 5.8% by mass.

[0041] Sugar-containing foods and beverages include, specifically, fruit juices, vegetable juices, carbonated drinks, milk drinks, lactic acid bacteria drinks, lactic acid drinks, soy milk drinks, coffee drinks (including milk-based coffee drinks), tea drinks (including milk-based tea drinks), cocoa drinks, soft drinks (including sports drinks and amazake), alcoholic beverages (including sparkling wine, shochu cocktails, cocktails, sweet fruit wines, etc.); dairy products such as yogurt (including frozen yogurt), pudding, bavarian cream, mousse, ice cream, ice milk, lacto ice, gelato and frozen desserts; and soy milk-based yogurt (floating Soy milk products such as yogurt, pudding, bavarian cream, mousse, and frozen desserts; vegetable cream, animal cream, flower paste, peanut paste, fruit paste, and other creams and pastes; various dressings (Japanese, Chinese, French, Italian, Caesar, sesame, onion, carrot, yuzu, etc.), pasta sauces (cream-based, tomato-based, oil-based), sauces (oyster sauce, Worcestershire sauce, medium-thick sauce, okonomiyaki sauce), soy sauce (light, dark, sashimi soy sauce), noodle soup base, ketchup, pizza sauce, mayonnaise Servings such as yakiniku sauce, sukiyaki sauce, ponzu, seasoned vinegar, and other sauces or dips; solid (granules, powder, cubic) dashi stock (shiitake mushrooms, kelp, seafood [bonito, flying fish, dried sardines, etc.]), white dashi, bouillon (chicken, beef, pork), chicken stock, noodle soup bases for udon and ramen, instant soup bases (consommé, corn, chowder, minestrone, yukgaejang soup, etc.), instant miso soup bases, pickling bases, hot pot bases, stew bases (roux), curry bases (roux), and other dashi stocks; soups (consommé, corn, chowder, minestrone) Instant foods such as ramen and udon noodle soups (including rone), instant noodles (cup noodles, bagged noodles), canned goods, miso soup (including pork soup), retort foods (curry, stew, porridge, hamburgers, etc.), baby food, etc.; Japanese sweets such as manju, zenzai, shiruko, yokan, senbei, okaki; Western sweets such as cookies, biscuits, crackers, pies, cakes (sponge cake, chiffon cake), castella, donuts, waffles, pancakes, buttercream, custard cream, cream puffs, chocolate, chocolate confectionery, jelly, sweet bread, and other Western sweets;Examples of candies that can be included without limitation include caramel, soft candy, hard candy, gummy candy, and lozenges (including ramune candy, breath mints, etc.); chewing gum and bubble gum; and snack foods such as potato chips.

[0042] By incorporating the aforementioned FS into these sugar-containing sweetening compositions in a proportion that does not exhibit sweetness, the intensity of sweetness and the persistence of sweetness in the oral cavity can be enhanced. Therefore, by using this enhancement method, it becomes possible to reduce the proportion of sugars added to the sugar-containing sweetening composition for the purpose of imparting sweetness, thereby achieving calorie reduction. A more preferred embodiment of the sugar-containing sweetening composition is one in which the intensity of sweetness and the persistence of sweetness in the oral cavity are enhanced without affecting any taste other than sweetness in the sugar-containing sweetening composition by incorporating FS in a proportion that does not exhibit sweetness.

[0043] (II) Sweeteners for sugars The sweetness enhancer (hereinafter also simply referred to as "this enhancer") contains at least one FS selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to one glucose molecule.

[0044] The active ingredient, FS, is as described in (I) above, and that description can be incorporated herein by reference. Preferably, it is a megalosaccharide that does not have sweetness on its own. The proportion of FS in this enhancer is not limited and can be appropriately selected and adjusted from the range of 5 to 100% by mass. The target sugars are also as described in (I) above, and that description can be incorporated herein by reference.

[0045] This enhancer is used to enhance the sweetness (intensity and / or persistence) of sugars or sugar-containing compositions. Sugars are as described in (I) above, and that description can be incorporated herein. The form of this enhancer is not limited, but it can be in solid form such as powder, granules, and tablets; or in semi-solid or liquid form such as syrup, liquid, or paste. The enhancer may consist solely of FS (100% FS), but depending on its form, it can be prepared by appropriately adding other components other than FS, such as carriers that can be incorporated into food and beverages, to the extent that they do not interfere with the action of the enhancer. Such carriers are preferably those that do not affect the sweetness-enhancing effect of the sugars in the enhancer, and examples include tasteless, more preferably tasteless and odorless materials. Examples of such carriers include polysaccharides such as cellulose, dextrin, starch, and modified starch; and solvents such as water. Furthermore, components commonly used in pharmaceutical formulations, such as colorants, antioxidants, and preservatives, can also be added, as long as they do not affect the action of the enhancer (preferably tasteless, more preferably tasteless and odorless). As such, since this enhancer is preferably tasteless, it is preferable not to include any other components besides FC that have a taste (sweet, sour, salty, spicy, astringent, bitter).

[0046] The amount of this enhancer used with respect to the target sugars or sugar-containing composition (test sample) is such that the active ingredient FS of this enhancer itself does not produce a sweet taste in the test sample (an amount below the sweetness threshold), and yet enhances the sweetness quality (intensity and / or persistence) of the sugars or sugar-containing composition. More preferably, the total amount of FS in 100% by mass of the sugars or sugar-containing sweet composition is in the range of 0.5% by mass or more and below the sweetness threshold, and can be appropriately set within this range. The method for determining the sweetness perception threshold of FS and the sugar-containing composition are as described in (I) above, and that description can be incorporated herein.

[0047] By incorporating this enhancer into sugars or sugar-containing sweetening compositions in a proportion that does not produce sweetness, the intensity of sweetness and the persistence of sweetness in the oral cavity can be enhanced. Therefore, by using this enhancer, it is possible to reduce the proportion of sugars incorporated into sugar-containing sweetening compositions, thereby achieving calorie reduction. A more preferred embodiment of this enhancer is to incorporate it into sucrose or sucrose-containing sweetening compositions in a proportion that does not produce sweetness, thereby enhancing the intensity of sweetness and the persistence of sweetness in the oral cavity without affecting any taste other than sweetness in the sucrose-containing sweetening composition.

[0048] (III) Food and beverages containing sugars, and methods for producing the same Sugar-containing foods and beverages are foods and beverages that contain sugars and have a sweet taste as a result. While not limited, examples include the sugar-containing foods and beverages described in (I) above. The sugar concentration of sugar-containing foods and beverages is also as described in (I) above, and that description can be incorporated herein. A sugar-containing food or beverage (hereinafter also referred to as "this food or beverage") is a sugar-containing food or beverage in which FS is added to the sugar-containing food or beverage in a proportion that does not produce a sweet taste.

[0049] This food and beverage can be manufactured by adding FS in a non-sweetening proportion to sugars (hereinafter also referred to as "this manufacturing method"). The enhancer described in (II) above can also be used as FS. FS and sugars are as described in (I) above, and this enhancer is as described in (II) above, and the above descriptions can be incorporated herein.

[0050] The amount of FS added to the target sugar-containing food or beverage (test food or beverage) is such that the added FS itself does not produce a sweet taste in the test food or beverage (an amount below the sweetness threshold), and yet enhances the sweetness quality (intensity and / or persistence) of the sugar-containing food or beverage. More preferably, the total amount of FS in 100% by mass of the sucrose-containing food or beverage is in the range of 0.5% by mass or more and below the sweetness threshold, and can be set appropriately within this range. The method for determining the sweetness perception threshold of FS, and the sugar-containing food and beverage samples used for testing, are as described in (I) above, and that description can be incorporated herein.

[0051] According to this manufacturing method, by incorporating FS in a proportion that does not exhibit sweetness into sugar-containing foods and beverages, it is possible to prepare and provide sugar-containing foods and beverages in which the intensity of sweetness and / or persistence in the oral cavity is enhanced. Therefore, by using this manufacturing method, it is possible to provide sugar-containing foods and beverages in which calorie reduction is achieved by reducing the amount of sugars used. A more preferred embodiment of this manufacturing method is a method for producing sucrose-containing foods and beverages in which the intensity of sweetness and / or persistence in the oral cavity is enhanced without affecting the taste of the sucrose-containing foods and beverages. By using this manufacturing method, it is possible to provide sucrose-containing foods and beverages in which calorie reduction is achieved without significantly changing the taste.

[0052] In this specification, the terms “contains” and “includes” include the meanings of “consisting of” and “substantially consisting of.” [Examples]

[0053] The following explanation of the disclosures in this specification will be illustrated using experimental examples to aid in understanding them. However, the disclosures in this specification are not limited in any way by these experimental examples. Unless otherwise specified, the following experiments were conducted at room temperature (25±5℃) and atmospheric pressure.

[0054] [material] The materials used in the following experimental examples and embodiments are shown in Tables 1-1 and 1-2. Products FS 1 to FS 4 are products containing oligosaccharides or megalosaccharides (fructosaccharides: FS) in which two or more fructose molecules are bonded to one glucose molecule.

[0055] [Table 1-1] [Table 1-2]

[0056] Experimental Example 1: Evaluation of sweetness threshold in FS The following method was used to investigate the perceived sweetness thresholds of FS products 2 and 3 (test samples).

[0057] [panel] Non-trained individuals not involved in product development Number of people: 36 people (7 men, 29 women) The aforementioned number of participants was randomly divided into two groups, and each test sample was evaluated by a different panel in each group (FS product 2: 21 participants, FS product 3: 15 participants). In addition to the panel, a panel leader was selected. The panel leader was responsible for explaining the evaluation method to the panel, obtaining informed consent, presenting samples, and recording the panel's responses, all in accordance with the experimental manual provided in advance.

[0058] [Evaluation Method] The sweetness threshold of the test samples was evaluated according to the staircase method (see Non-Patent Document 2). For the evaluation, all panel members were asked to wear nose clips (the same applies to Experiments 2-5). [Preparation of evaluation samples] Each test sample (FS product 2-3) was diluted in distilled water (hereinafter referred to as "DW") in eight stages to the concentrations shown in Table 2, and evaluation samples (diluted samples 1-8) were prepared. The numbers in parentheses in the table indicate the FS concentration in the evaluation samples.

[0059] [Table 2]

[0060] 1. Panel evaluation The evaluation test was conducted using the following method, following the instructions of the panel leader. (1) After rinsing their mouths twice with DW (spitting into a paper cup), they took the entire amount of the evaluation sample (approximately 5 mL) presented by the panel leader into their mouths (whole mouth method), tasted it thoroughly, and then spat it into a paper cup. (2) Rinse your mouth twice with DW (spit into a paper cup), fill out the evaluation sheet with your impressions of the taste of the sample, and submit it to the panel leader. (3) For each evaluation sample presented sequentially by the panel leader, steps (1) and (2) above were repeated.

[0061] 2. Instructions for the panel leader (method for presenting the 8-level evaluation sample) The panel was first presented with the lowest concentration evaluation sample (Sample 8), and then the evaluation samples were presented in stages according to the following procedures (a) to (d). The panel's results were recorded on a record sheet with "○" (correct answer) and "×" (incorrect answer, or answer indicating unclear taste). An example of how the record sheet was completed is shown in Figure 1. (a) If the panel's response indicated "taste quality is unknown" or was incorrect, it was judged as "×", and the panel was presented with an evaluation sample one level higher in concentration and asked to describe the taste quality of that evaluation sample. (b) The panel was presented with the evaluation sample at progressively increased concentrations until they correctly identified the taste quality of the sample (judgment "○"). If the panel's response was "○", the panel was presented with the evaluation sample at the same concentration again, and the concentration at which they correctly identified the taste quality two times in a row was designated as the "reverse concentration" (Figure 1A). (c) Next, the panel was presented with an evaluation sample at one level lower in concentration and asked to describe its taste. The panel was then presented with evaluation samples at progressively lower concentrations until they could no longer distinguish the taste of the original sample (judgment "×"). (Descending series evaluation) (d) When the panel's response was "×", this concentration was set as the "foldback concentration" (Figure 1B), and then the steps (a) to (c) above were repeated until a further 3 points (Figure 1C to E) (total of 5 points) of the "foldback concentration" was obtained. (e) Panelists who answered that the lowest concentration sample was sweet were presented with distilled water (DW). Panelists who answered that the distilled water presented was sweet were allowed to end the experiment.

[0062] 3. Evaluation Results Of the five folded concentration points, the average of the four points excluding the first point was used as the perceived sweetness threshold for each individual panel member's test sample (FS Products 2 and 3). The overall average of these values ​​was calculated for each test sample and used as the perceived sweetness threshold for that sample. However, data from panels that answered "sweet" for DW was excluded. Data from panels that answered "not sweet" for the maximum concentration samples of each formulation of FS Products 2 and 3 were also excluded. The results are shown in Table 3.

[0063] [Table 3]

[0064] As shown in Table 3, the perceived sweetness threshold for oligosaccharides (FS) with a degree of fructose polymerization of 2 to 9 was confirmed to be less than 5.0% by mass. Furthermore, the perceived sweetness threshold for FS product 2, which contains FS with a low degree of fructose polymerization, was lower than that of FS product 3, at approximately 3.8%. From this, it was observed that, with respect to FS, the perceived sweetness threshold tends to increase as the degree of fructose polymerization increases. This result is consistent with the trend in fructooligosaccharides where sweetness decreases as the degree of fructose polymerization increases (see Non-Patent Literature 1).

[0065] On the other hand, it has been reported that megalosaccharides with a degree of fructose polymerization of 10 or more do not exhibit sweetness (Non-Patent Literature 3). Sensory evaluation tests using the General Labeled Magnitude Scale (gLMS) were conducted on FS product 4 (fructose polymerization degree 13-15). The taste of aqueous solutions containing FS product 4 at concentrations of 0.5% by mass, 5% by mass, and 10% by mass was not significantly different from the taste of DW. The results for 0.5% by mass are described in Experimental Example 2. From this, as stated in the aforementioned paper, it is considered that megalosaccharides (FS) with a degree of fructose polymerization of 10 or more do not have sweetness.

[0066] Experimental Example 2: Evaluation of the enhancing effect of FS on the sweetness quality (intensity) of sucrose. The effect of sucrose on the sweetness level of FS product 1, FS product 3, and FS product 4 (test samples) was investigated.

[0067] [panel] A basic five-flavor identification test and a concentration difference test were conducted, and those who correctly answered both tests (those who correctly identified the sweetness) were selected. Number of people: 12 people (6 men, 6 women)

[0068] Prior to this study, the panel underwent three training sessions using training samples with the same evaluation method as the actual study. The basic five-taste identification test and concentration difference test were conducted using sweet (sucrose 0.4g / 100ml), salty (sodium chloride 0.13g / 100ml), sour (tartaric acid 0.005g / 100ml), bitter (caffeine 0.02g / 100ml), and umami (monosodium glutamate 0.05g / 100ml). The concentration difference test was conducted using sweet (sucrose 5.5g, 5.0g / 100ml), salty (sodium chloride 1.06g, 1.00g / 100ml), sour (tartaric acid 0.020g, 0.024g / 100ml), and umami (monosodium glutamate 0.266g, 0.200g / 100ml). The details of the three training sessions are shown in Figure 2.

[0069] [Preparation of evaluation samples] Each test sample (FS product 1, FS product 3, and FS product 4) was added to a 4% sucrose aqueous solution to the concentrations of FS itself as shown in Table 3, and various evaluation samples (Evaluation Samples A: 1-4, Evaluation Samples B: 1-4, Evaluation Samples C: 1-4) were prepared. A 4% sucrose aqueous solution was also used as Evaluation Sample D. Each of these was placed in a container, and a label with a three-digit random number was attached to the container so that the contents would not be visible to the panel. In the evaluation below, each evaluation sample was presented to each panel in a random order (the random order indicated on the evaluation sheet).

[0070] 1. Panel evaluation (evaluation using the General Labeled Magnitude Scale) The following evaluation tests were conducted using the General Labeled Magnitude Scale (gLMS). The gLMS refers to an evaluation axis where the magnitude scale is labeled with terms representing intensity. By using this for evaluation, human perception can be obtained as ratio data.

[0071] The panel was asked to evaluate the sweetness level of the samples in the order of the numbers listed on the evaluation sheet, following the method described below. (1) After rinsing your mouth twice with DW (spitting into a paper cup), take the entire amount of the evaluation sample with the same number as the evaluation sheet into your mouth (whole mouth method). (2) Taste the drink carefully, and after swallowing, write down the intensity of the sweetness you felt on the scale on the evaluation sheet. (3) The intensity of sweetness is evaluated based on the overall sweetness, including the maximum sweetness felt when the sample is placed in the mouth and the lingering sweetness after swallowing. (4) The following evaluation samples are evaluated similarly according to (1) to (3).

[0072] The scale used on the evaluation sheet is shown in Figure 3. Panelists were asked to indicate the perceived sweetness level for each sample on the scale on the evaluation sheet. The degree of sweetness intensity (sweetness level (%)) for each sample was calculated using the following formula.

[0073] [formula] Sweetness intensity (%) = Percentage of sweetness intensity of the evaluated samples when the entire scale is set to 100% (No Sensation ~ Strongest Imaginable)

[0074] 2. Evaluation Results The sweetness-enhancing effect of each evaluation sample A to C was evaluated as a relative ratio to the sweetness intensity (%) (intensity 1) of evaluation sample D (4% sucrose aqueous solution). The evaluation results are shown in Table 4.

[0075] [Table 4]

[0076] As shown in Table 4, all of the evaluation samples A (FS product 1), B (FS product 3), and C (FS product 4) showed an effect of enhancing the sweetness of sucrose at concentrations of 0.5% by mass or higher. As shown in Experimental Example 1, the sweetness threshold for the test sample FS product 1 was 3.83% by mass (FS concentration 3.7% by mass), and the sweetness threshold for the test sample FS product 3 was 5.24% by mass (FS concentration 5.0% by mass).

[0077] Figure 4 shows the results of comparing the intensity of sweetness when FS Product 4 is added to a 4% sucrose aqueous solution at a ratio that results in an FS concentration of 0.5% by mass, and when FS Product 4 is not added (corresponding to the results of "Evaluation Sample C(2)" in Table 3). Figure 4 also shows the results of comparing the intensity of sweetness when FS Product 4 is added to water at a ratio that results in an FS concentration of 0.5% by mass, and when FS Product 4 is not added. Figure 4 shows that FS (megalosaccharide) contained in FS product 4 does not have a sweet taste. Therefore, it was found that FS products 1, FS product 3, and FS product 4 all have the effect of enhancing the sweetness of sucrose at concentrations below the sweetness threshold.

[0078] These findings reveal that fructosaccharides (FS), which consist of two or more fructose molecules bound to one glucose molecule, have the effect of enhancing the sweetness of sucrose in the oral cavity at concentrations below the sweetness threshold (i.e., concentrations at which the FS itself does not exhibit sweetness). Furthermore, it was confirmed that all FS used in this experiment were tasteless at concentrations below the sweetness threshold and did not adversely affect the good sweetness of sucrose.

[0079] Experimental Example 3: Evaluation of the enhancing effect of FS on the sweetness quality (persistence) of sucrose. The effect of FS Products 2 to FS Products 4 (test samples) on the persistence of sucrose sweetness was investigated.

[0080] [panel] A basic five-flavor identification test and a concentration difference test were conducted, and those who correctly answered both tests (those who correctly identified the sweetness) were selected. Number of people: 12 people (6 men, 6 women) Prior to this study, the panel was trained by undergoing evaluations using the same method as in the actual study, three times using training samples.

[0081] [Preparation of evaluation samples] Each test sample (FS product 2, FS product 3, and FS product 4) was added to a 4% sucrose aqueous solution so that the concentration of FS itself was 0.5% by mass, 2% by mass, and 5% by mass, respectively, to prepare various evaluation samples (evaluation samples X: 1-3, evaluation samples Y: 1-3, evaluation samples Z: 1-3). A 4% sucrose aqueous solution was also used as evaluation sample Q. Each of these was placed in a container, and a label with a three-digit random number was attached to the container so that the contents would not be visible to the panel. In the evaluation below, each evaluation sample was presented to each panel in a random order (the random order indicated on the evaluation sheet).

[0082] 1. Panel evaluation (evaluation using gLMS) The panel was asked to evaluate the sweetness intensity of the samples in the order of the numbers listed on the evaluation sheet, following the method described below. The evaluation sheet used was the same as in Experimental Example 2, with the scale shown in Figure 3. (1) After rinsing your mouth twice with DW (spitting into a paper cup), take the entire amount of the evaluation sample with the same number as the evaluation sheet into your mouth (whole mouth method). (2) Before swallowing the sample, write down the perceived sweetness level on the scale on the evaluation sheet (0s evaluation). (3) Start a stopwatch as soon as the sample is swallowed, and evaluate the sweetness level after 5 seconds and 10 seconds (5s, 10s). (a) When the stopwatch reaches 5 seconds, write down the intensity of the sweetness felt in the mouth on the scale on the evaluation sheet (5s evaluation). (b) At the 10-second mark of the stopwatch, write down the intensity of the sweetness felt in the mouth on the scale on the evaluation sheet (10s evaluation). (4) The following evaluation samples are evaluated similarly according to (1) to (3).

[0083] Based on the results recorded on the evaluation sheet scale, the sweetness intensity (%) was determined using the same calculation method as in Experimental Example 2, and the change in sweetness intensity over time for each evaluation sample was assessed.

[0084] 2. Evaluation Results Figure 5A shows the results of evaluating the sweetness intensity (%) over time for evaluation sample X1 (4% sucrose + 0.5% FS product 2), evaluation sample Z1 (4% sucrose + 0.5% FS product 4), and evaluation sample Q (4% sucrose). Figure 5B shows the results of evaluating the sweetness intensity (%) over time for evaluation sample Y1 (4% sucrose + 0.5% FS product 3) and evaluation sample Q (4% sucrose). Similarly, the results for evaluation sample X2 (4% sucrose + 2% FS product 2), evaluation sample Y2 (4% sucrose + 2% FS product 3), evaluation sample Z2 (4% sucrose + 2% FS product 4), and evaluation sample Q (4% sucrose) are shown in Figure 6, and the results for evaluation sample X3 (4% sucrose + 5% FS product 2), evaluation sample Y3 (4% sucrose + 5% FS product 3), evaluation sample Z3 (4% sucrose + 5% FS product 4), and evaluation sample Q (4% sucrose) are shown in Figure 7.

[0085] As shown in Figures 4-6, all of the test samples (FS Product 2, FS Product 3, and FS Product 4) were confirmed to enhance the sweetness of sucrose at concentrations that did not exhibit sweetness. Furthermore, the sweetness-enhancing effect of all test samples was maintained in the oral cavity for a long period of time, meaning that the sweetness-enhancing effect was persistent. From this, it was found that FS, which consists of one glucose molecule bound to two or more fructose molecules, not only enhances the sweetness of sucrose in the oral cavity at concentrations below the sweetness threshold (i.e., concentrations that do not exhibit sweetness), but also slows down the decay of sucrose's sweetness in the oral cavity and prolongs its effect.

[0086] Experimental Example 4: Evaluation of the enhancing effect of FS on the sweetness quality (intensity and persistence) of sucrose-containing compositions. The effects of FS Product 3 (Test Sample 1) and FS Product 4 (Test Sample 2) on the sweetness quality (intensity and persistence of sweetness) of sucrose-containing foods and beverages were investigated. Various foods and beverages containing sucrose (7 types of drinks, 9 types of confectionery, 7 types of seasonings, 3 types of dressings, and 6 types of soups / sauces) were used as sucrose-containing compositions. The amount of sucrose added to each food and beverage was determined considering the sucrose or sugar content inherent in the raw materials (obtained products), ensuring that the sweetness was pleasing to the average consumer without compromising the taste of each food and beverage. Table 5 lists the types of food and beverages being evaluated, the sucrose content in those foods and beverages, and the amount of FS product (FS product 3 or FS product 4) added.

[0087] [Table 5]

[0088] [panel] Three individuals were selected from the panel of Experimental Examples 2 and 3. In each of Experimental Examples 2 and 3, we selected individuals who consistently gave evaluations close to the panel's average.

[0089] [Preparation of evaluation samples] A. Drinks (1) Coffee beverages Preparation of sucrose-containing coffee beverage: 16g of sucrose was mixed with 400g of commercially available coffee beverage to the correct volume, stirred, and completely dissolved (sucrose concentration 4%). FS-added sample 1: 2g of test sample 1 (FS product 3) was made up to 100g with a sucrose-containing coffee beverage and completely dissolved (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: A coffee beverage containing sucrose was used as is.

[0090] (2) Tea drinks Preparation of sucrose-infused black tea: 16g of sucrose was mixed with 400g of commercially available black tea beverage, stirred, and completely dissolved (sucrose concentration 4%). FS-added sample 1: 2g of test sample 1 (FS product 3) was made up to 100g in a sucrose-containing black tea beverage and completely dissolved (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: Sucrose-containing black tea beverage was used as is.

[0091] (3) Cocoa Preparation of cocoa sample: Mix 20g of cocoa powder and 28g of sucrose until uniform, then add 40mL of hot water and stir until it becomes a paste. Add 480mL of heated milk to this and mix until uniform, then cool to room temperature using an ice bath. FS-added sample 1: 4g of test sample 1 (FS product 3) was mixed to 100g with the aforementioned cocoa sample and completely dissolved while stirring (FS concentration approximately 4%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 4%). FS-free sample: The aforementioned cocoa sample was used as is.

[0092] (4) Orange juice FS-added sample 1: 4g of test sample 1 (FS product 3) was mixed with orange juice to a total volume of 200g and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: Orange juice was stirred under the same conditions as above without any additives (to prevent precipitation).

[0093] (5) Sugar acid solution Preparation of the sugar-acid solution: Weigh out 28g of sucrose and 0.48g of citric acid, make up to 400g in a dry water blender, and dissolve completely while stirring (7% sucrose, 0.12% citric acid). FS-added sample 1: 2g of test sample 1 (FS product 3) was weighed out, and the mixture was made up to 100g with the prepared acid-sugar solution and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: A sample of the prepared acid-sugar solution with no additives was used.

[0094] (6) Carbonated water FS-added sample 1: 8g of sucrose and 4g of test sample 1 (FS product 3) were weighed out, and the mixture was made up to 200g with carbonated water and completely dissolved while stirring (sucrose 4%, FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: 8g of sucrose was weighed out, made up to 200g with carbonated water, and completely dissolved while stirring (sucrose 4%).

[0095] (7) Alcoholic beverages Preparation of alcohol sample: Add four times the amount of tap water to 1 part shochu and stir well (5x diluted shochu). Dissolve 16g of sucrose in 400g of the 5x diluted shochu while stirring until completely dissolved (4% sucrose). FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with the aforementioned alcohol sample and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The aforementioned alcohol sample was used as is.

[0096] B. Confectionery (1) Vegetable-based fresh cream FS-added sample 1: Weigh out 4g of sucrose and 4g of test sample 1 (FS product 3), make up to 100g with vegetable cream, and completely dissolve while stirring without whipping (sucrose 4%, FS concentration approximately 4%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (sucrose 4%, FS concentration approximately 4%). FS additive-free sample: 4g of sucrose was weighed out, mixed with vegetable cream to make up 100g, and completely dissolved while stirring without whipping (4% sucrose).

[0097] (2) Animal-based heavy cream FS-added sample 1: Weigh out 6g of sucrose and 2g of test sample 1 (FS product 3), make up to 100g with animal-based heavy cream, and completely dissolve while stirring without whipping (sucrose 6%, FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (6% sucrose, FS concentration approximately 2%). FS-free sample: 6g of sucrose was mixed with 100g of animal-based heavy cream and completely dissolved while stirring without whipping (6% sucrose).

[0098] (3) Yogurt FS-added sample 1: 6g of sucrose and 2g of test sample 1 (FS product 3) were weighed out, and the mixture was made up to 100g with yogurt and completely dissolved while stirring (6% sucrose, FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (6% sucrose, FS concentration approximately 2%). FS-free sample: 6g of sucrose was mixed with yogurt to make up 100g and completely dissolved while stirring (6% sucrose).

[0099] (4) Apple jelly Preparation of apple jelly base: Add 2.2g of sucrose and 1 teaspoon (5mL) of lemon juice to 440g of apple juice and stir to prepare sucrose-containing apple juice. Measure 10g of gelatin into a separate container, add 100g of hot water, and stir until completely dissolved. Add the sucrose-containing apple juice to this and stir well until uniform. FS-added sample 1: 2g of test sample 1 (FS product 3) was made up to 100g with the aforementioned apple jelly mix, and completely dissolved while stirring (FS concentration approximately 2%). The mixture was then placed in a container and cooled in the refrigerator overnight to solidify. FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The apple jelly base was placed directly into a container and cooled in the refrigerator overnight to solidify.

[0100] (5) Oshiruko Preparation of the oshiruko sample: 250g of strained bean paste and 250g of dried wheat flour were placed in a pot and stirred until uniform, then heated until boiling. After boiling, the heat was reduced to low, a pinch of salt was added, and the mixture was heated for 5 minutes while stirring. After that, it was cooled to room temperature in an ice bath. FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with the aforementioned sweet red bean soup sample and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The aforementioned oshiruko sample was used as is.

[0101] (6) Steamed cake Preparation of cake base: Mix 150g of pancake mix, 1 egg, 30g of sucrose, 85mL of milk, and 30g of melted butter to prepare the cake base. FS-added sample 1: 2.8g of test sample 1 (FS product 3) was made up to 70g with the aforementioned cake mix and completely dissolved while stirring (FS concentration approximately 4%). This was placed in a heat-resistant container and heated in a microwave oven (500W for 5 minutes). It was confirmed that it was thoroughly cooked by inserting a bamboo skewer and ensuring that no batter stuck to it. FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 4%). FS-free sample: The cake mix was placed directly into a heat-resistant container and heated in the same manner.

[0102] (7) Candy FS-added sample 1: 30g of sucrose was weighed into a heat-resistant container, and 10g of DW and 0.8g of test sample 1 (FS product 3) were added. After heating in a microwave oven (2 minutes at 600W), stirring and heating were repeated until the sucrose was completely dissolved and the mixture thickened. The resulting sugar solution was dripped onto a spread-out piece of cooking paper and cooled and solidified in the refrigerator (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: Candy was prepared in the same manner as described above, except that the test sample was not included.

[0103] (8) Honey Honey sample: Honey was completely dissolved in DW to a final concentration of 10%. FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with the aforementioned honey sample and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS additive-free sample: A honey sample was used as is.

[0104] (9) Maple syrup Syrup sample: Maple syrup was completely dissolved in DW to a final concentration of 10%. FS-added sample 1: 2g of test sample 1 (FS product 3) was added to the syrup sample. in The solution was made up to 100g and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The syrup sample was used as is.

[0105] C. Seasoning (1) Combined dashi (kelp and bonito flakes) Preparation of the combined dashi stock: Add 12g of kombu seaweed to a pot containing 1500mL of water and heat. Remove the kombu just before it boils. After boiling, add 40g of bonito flakes, turn off the heat, and once they sink, strain the mixture through a sieve and let it cool to room temperature (combined dashi stock). FS-added sample 1: Weigh out 0.5g of sucrose and 2g of test sample 1 (FS product 3), make up to 100g with combined dashi stock, and dissolve completely while stirring (sucrose 0.5%, FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (sucrose 0.5%, FS concentration approximately 2%). FS-free sample: 0.5g of sucrose was mixed with dashi stock to a total volume of 100g and completely dissolved while stirring (0.5% sucrose).

[0106] (2) Bonito broth Preparation of bonito broth sample: Add 3 times the amount of tap water to 1 part commercially available bonito broth and stir until uniform (4x diluted broth). FS-added sample 1: 2g of test sample 1 (FS product 3) was diluted to 100g with the aforementioned 4x diluted soup base and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The aforementioned 4-fold diluted soup base was used as is.

[0107] (3) Oyster sauce Preparation of oyster sauce sample: Add four times the amount of tap water to one part commercially available oyster sauce and stir until uniform (5x diluted oyster sauce). FS-added sample 1: 2g of test sample 1 (FS product 3) was diluted to 100g with 5x diluted oyster sauce and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS additive-free sample: Oyster sauce diluted 5 times was used as is.

[0108] (4) Worcestershire sauce Preparation of Worcestershire sauce sample: Equal amounts of tap water were added to 1 part commercially available Worcestershire sauce and stirred until uniform (2x diluted oyster sauce). FS-added sample 1: 2g of test sample 1 (FS product 3) was diluted to 100g with 2x diluted oyster sauce and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS additive-free sample: Oyster sauce diluted 2 times was used as is.

[0109] (5) Ketchup FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed with ketchup to make up 100g and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: Ketchup was stirred and used.

[0110] (6) Mayonnaise FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed with mayonnaise to a volume of 100g and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: Mayonnaise was stirred and used.

[0111] (7) Vinegar-based condiments Preparation of seasoned vinegar sample: Add 3 times the amount of tap water to 1 part commercially available seasoned vinegar and stir until uniform (4x diluted seasoned vinegar). FS-added sample 1: 2g of test sample 1 (FS product 3) was diluted to 100g with 4x diluted seasoned vinegar and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS additive-free sample: A 4x diluted seasoned vinegar was used.

[0112] D. Dressing (1) Caesar dressing FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with Caesar dressing and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: Caesar dressing was stirred and used.

[0113] (2) Italian dressing Preparation of Italian dressing: Measure 200g of olive oil and 200g of sushi vinegar into a bowl and whisk well until emulsified. FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed with the Italian dressing to make up 100g and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The Italian dressing described above was used as is.

[0114] (3) Japanese-style dressing Preparation of Japanese-style dressing: Measure 15g grated ginger, 15g white sesame seeds, 60g salad oil, 30g vinegar, and 30g soy sauce into a bowl and whisk well until the mixture is uniformly emulsified. Add 1.05g sucrose and whisk well until dissolved. FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed with the aforementioned Japanese-style dressing to a total volume of 100g and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The aforementioned Japanese-style dressing was used as is.

[0115] E. Soups and Sauces (1) Consommé soup Preparation of consommé soup sample: 9g of consommé granules was added to 600mL of tap water, heated to a boil, and then cooled to room temperature using an ice bath (soup). 3g of sucrose was added to the soup to make up 600g and completely dissolved (0.5% sucrose). FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with the aforementioned consommé soup sample and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The aforementioned consommé soup sample was used as is.

[0116] (2) Chicken broth Preparation of chicken stock: Dissolve 5g of chicken stock powder in 400mL of boiling water, then let it cool to room temperature. FS-added sample 1: 0.5 g of sucrose and 2 g of test sample 1 (FS product 3) were mixed with chicken broth to a total volume of 100 g and completely dissolved while stirring (sucrose 0.5%, FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (sucrose 0.5%, FS concentration approximately 2%). FS-free sample: 0.5g of sucrose was diluted to 100g with chicken broth and completely dissolved while stirring (0.5% sucrose).

[0117] (3) Wakame soup Preparation of soup sample: Dissolve one packet (6.7g) of wakame soup base in 150mL of boiling tap water until completely dissolved. Remove the solids (wakame and sesame) using a sieve, and cool the collected soup to room temperature using an ice bath. FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with the soup sample and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The soup sample described above was used as is.

[0118] (4) Miso soup Preparation of miso soup sample: Dissolve one packet of miso soup base in 160 mL of boiling tap water until completely dissolved. Remove any solids (seaweed) using a sieve, and cool the collected broth to room temperature using an ice bath. FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with the aforementioned miso soup sample and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The aforementioned miso soup sample was used as is.

[0119] (5) Corn soup Preparation of corn soup sample: Dissolve one packet of corn soup mix in 150 mL of boiling tap water until completely dissolved. Remove any solids (croutons), and cool the collected soup to room temperature using an ice bath. FS-added sample 1: 2g of test sample 1 (FS product 3) was mixed to 100g with the corn soup sample and completely dissolved while stirring (FS concentration approximately 2%). FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The corn soup sample described above was used as is.

[0120] (6) Meat sauce Preparation of meat sauce sample: The meat sauce in a retort pouch was heated in boiling water for 5 minutes, and then the heated meat sauce was transferred from the pouch to a container. FS-added sample 1: 1 g of test sample 1 (FS product 3) was mixed with the aforementioned meat sauce sample to a total of 50 g and completely dissolved while stirring (FS concentration approximately 2%). After dissolution, the sample was cooled to room temperature using an ice bath. FS-added sample 2: Prepared in the same manner as above using test sample 2 (FS product 4) (FS concentration approximately 2%). FS-free sample: The meat sauce sample was used as is, after being cooled to room temperature by ice bathing.

[0121] 1. Panel evaluation (two-point discrimination method) For each evaluation sample, each panel was presented with both an FS-added sample (FS-added sample 1 or 2) and an FS-free sample (sample), with sample numbers assigned to them in a way that prevented them from distinguishing between the two. They were then asked to select the sample in which they perceived a stronger sweetness and a longer-lasting sweetness. The specific procedures are as follows: (1) After rinsing your mouth twice with DW (spitting into a paper cup), take the presented sample into your mouth (full mouth method), taste it thoroughly, and then swallow. (2) Rinse your mouth with DW, then take another sample into your mouth in the same way, taste it well, and then swallow. (3) Each panelist will be asked to indicate the number of the sample in which they felt the sweetness was stronger and the sweetness was more persistent. (4) In the above evaluation, if all three panel members selected the "FS-added sample," the result was judged as "Difference found: ○." If two or three panel members selected the "FS-free sample," the result was judged as "No difference: ×." On the other hand, if two panel members selected the "FS-added sample" and one selected the "FS-free sample," the evaluations in (1) to (4) above were repeated, and the panel members discussed and decided on the sample number that they felt was stronger.

[0122] 2. Evaluation Results As a result of the above evaluation, for evaluation samples A(1)-(7), B(1)-(9), C(1)-(7), D(1)-(3), and E(1)-(6), samples 1 and 2 with added FS were found to have stronger sweetness and longer-lasting sweetness (enhancing effect) than the samples without added FS. From the aforementioned experiments, it was confirmed that in all of the food and beverage samples containing sucrose (evaluation samples), the sweetness intensity and the persistence of the sweetness increased when FS was added to each of them.

[0123] Experimental Example 5: Evaluation of the enhancing effect of FS on the sweetness quality (intensity and persistence) of sugars. The enhancing effect of FS on the sweetness quality of sucrose, as shown in Experimental Examples 1-4, can be similarly expected for low-intensity sweeteners that share the same sweetness signaling pathway as sucrose. These low-intensity sweeteners include monosaccharides (glucose, fructose, other isomerized sugars, invert sugar), disaccharides (maltose, trehalose, other isomers), and other low-intensity sweeteners (maple syrup, honey, high-fructose corn syrup, starch syrup). Therefore, using glucose, fructose (monosaccharides), sucrose, and maltose (disaccharides) as sugars, the effects of FS product 3 (test sample 1) and FS product 4 (test sample 2), as well as xylooligosaccharide (XOS product) (test sample 3) for comparison, were investigated on the sweetness quality (intensity and persistence) of the aforementioned sugars.

[0124] [panel] Two individuals were selected from the panel of Experimental Examples 2 and 3. In each of Experimental Examples 2 and 3, we selected individuals who consistently gave evaluations close to the panel's average.

[0125] [Preparation of evaluation samples] Preparation of Reference Solutions: Various sugars were dissolved in DW to the concentrations listed in Table 6 to prepare sugar-containing aqueous solutions (reference solutions). The sugar concentration of each reference solution was set to have the same sweetness as a 4% sucrose aqueous solution. FS-added sample 1: Test sample 1 (FS product 3) was added to each reference solution to a final concentration of 2% and completely dissolved (FS concentration approximately 2%). FS-added sample 2: Test sample 2 (FS product 4) was added to each reference solution to a final concentration of 2% and completely dissolved (FS concentration approximately 2%). XOS-added sample: Test sample 3 (XOS product) was added to each reference solution to a final concentration of 2% and completely dissolved (XOS concentration approximately 2%). Sample without additives: The standard solution was used as is.

[0126] [Table 6]

[0127] 1. Panel evaluation (two-point discrimination method) The following methods were used to evaluate each of the five types of sugars. Prior to evaluation, the panel members agreed on the following four-level evaluation criteria. Each panel was presented with FS-added sample 1, FS-added sample 2, and XOS-added sample (all samples), each labeled with a sample number to conceal the components of the sample. They were then asked to evaluate the sweetness of each sample compared to a reference solution. The specific procedures are as follows: (1) After rinsing your mouth twice with DW (spit into a paper cup), take the standard solution into your mouth (full mouth method), taste it well, and then swallow. (2) Rinse your mouth with DW, then take one sample into your mouth in the same way, taste it well, and then swallow. (3) Compare the sweetness of the sample with the reference solution and evaluate it on a four-point scale (-(weak) / +(same) / ++(strong) / +++(stronger)). (4) Perform steps (1) to (3) above on the remaining samples and evaluate all samples. (5) After the evaluation is complete, the two panel members will decide on the results by consensus.

[0128] 2. Evaluation Results The results of the above evaluation are shown in Table 7.

[0129] [Table 7]

[0130] As shown in Table 7, FS-added samples 1 and 2 were found to enhance the sweetness not only of sucrose but also of its constituent sugars, glucose and fructose. Furthermore, FS-added samples 1 and 2 were also found to enhance the sweetness of disaccharides (maltose) composed of glucose. On the other hand, no effect of enhancing the sweetness of disaccharides (lactose) composed of galactose and glucose was observed. In contrast, xylooligosaccharides, which consist of approximately 2 to 10 xylose molecules linked together, were not found to enhance the sweetness of any of the sugars. From this, it was confirmed that FS has the effect of enhancing the sweetness of glucose, fructose, and disaccharides (sucrose, maltose) that are composed of these sugars, and that this effect is unique to FS and not observed in other oligosaccharides, including xylooligosaccharides. [Industrial applicability]

[0131] The sweetness enhancement method and sweetness enhancement agent disclosed herein, depending on the embodiment, can enhance the natural sweetness of sugars or sugar-containing sweetening compositions and maintain that sweetness for a longer period of time. The sweetness-enhancing method and sweetness-enhancing agent can be used in the manufacturing process of sugar-containing sweet compositions (including sugar-containing foods and beverages; hereinafter the same) in factories, thereby enhancing the sweetness of the sugar-containing sweet compositions. As a result, it becomes possible to reduce the amount of sugar used in the manufacturing process of sugar-containing sweet compositions.

[0132] Furthermore, the sweetness-enhancing method and sweetness-enhancing agent disclosed herein can be used in the cooking process of sugar-containing sweet compositions in kitchens (cooking areas) such as restaurants, cafeterias, coffee shops, supermarkets, and school lunch preparation facilities, and depending on the embodiment, it becomes possible to enhance the sweetness quality of the sugar-containing sweet composition. As a result, it becomes possible to reduce the amount of sugar used in the cooking process of the sugar-containing sweet composition. Here, the sugar-containing sweet composition includes menu food and beverages to be offered, and seasonings such as sauces used in the preparation of said food and beverages.

[0133] Furthermore, the sweetness-enhancing method and sweetness-enhancing agent disclosed herein can be used when consuming sugar-containing sweet compositions in restaurants or at home, and depending on the embodiment, it becomes possible to enhance the sweetness quality of the sugar-containing sweet composition. As a result, it becomes possible to reduce the amount of sugars in the sugar-containing sweet composition consumed.

Claims

1. A method for enhancing the sweetness of sugars, The present invention is characterized by incorporating at least one fructosaccharide, selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, into a sugar or sugar-containing sweetening composition in a proportion that does not exhibit sweetness. The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. The aforementioned method for enhancing sweetness.

2. The method for enhancing sweetness according to claim 1, wherein the enhancement of sweetness is an enhancement of the intensity of sweetness and / or an enhancement of the persistence of sweetness.

3. The method for enhancing sweetness according to claim 1 or 2, wherein the fructosacride is at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides, in which 2 to 99 molecules of fructose are bonded to glucose.

4. The method for enhancing sweetness according to claim 1 or 2, wherein the fructosacride is at least one sugar selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose.

5. A sweetness enhancer for sugars or sugar-containing sweetening compositions, containing at least one fructose selected from the group consisting of oligosaccharides and megalosaccharides, wherein two or more fructose molecules are bonded to glucose, The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. A sweetness enhancer used in proportion to the aforementioned sugars or sugar-containing sweetening composition in a ratio that does not exhibit sweetness.

6. The sweetness enhancer according to claim 5, wherein the enhancement of sweetness is an enhancement of the intensity of sweetness and / or an enhancement of the persistence of sweetness.

7. The sweetness enhancer according to claim 5 or 6, wherein the fructosacride is at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides, in which 2 to 99 molecules of fructose are bonded to glucose.

8. The sweetness enhancer according to claim 5 or 6, wherein the fructosacride is at least one sugar selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose.

9. A sugar-containing food or beverage containing at least one fructosacride selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not produce sweetness, The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. Sugar-containing foods and drinks.

10. The sugar-containing food and beverage according to claim 9, wherein the fructosacride is at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides, in which 2 to 99 molecules of fructose are bonded to glucose.

11. The sugar-containing food and beverage according to claim 9, wherein the fructosaccharide is at least one sugar selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose.

12. A method for producing sugar-containing food and beverages to enhance the sweetness of sugars, The process includes a step of adding, in addition to sugars, at least one fructosaccharide selected from the group consisting of oligosaccharides and megalosaccharides, in which two or more fructose molecules are bonded to glucose, in a proportion that does not produce sweetness. The aforementioned sugar is at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. The aforementioned manufacturing method.

13. The manufacturing method according to claim 12, wherein the fructosacride is at least one sugar selected from the group consisting of oligosaccharides and megalosaccharides, in which 2 to 99 molecules of fructose are bonded to glucose.

14. The manufacturing method according to claim 12, wherein the fructosacride is at least one sugar selected from the group consisting of megalosaccharides in which 10 to 99 molecules of fructose are bonded to glucose.

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