Methods to mask the sourness of citric acid

Abstract

To provide a method for efficiently masking citric acid sourness.SOLUTION: Provided is a method for masking citric acid sourness that includes a step of adding to citric acid a sourness masking composition for citric acid containing sucralose and an organic acid (excluding citric acid).SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for masking the sour taste of citric acid. The present invention also relates to a sour taste masking composition for citric acid. The present invention also relates to a citric acid-containing food or drink for masking the sour taste of citric acid.

Background Art

[0002] Sour taste is one of the basic tastes perceived by the tongue, and is a factor that imparts refreshing feeling, body feeling and the like to foods and drinks. On the other hand, sour taste may be accompanied by discomfort such as tingling sensation and harshness, and masking of sour taste is sometimes required.

[0003] Conventionally, various methods are known for masking sour taste. For example, Patent Document 1 discloses a method for masking sour taste, which is characterized in that one or more types of high-intensity sweeteners are used in an amount equal to or less than the sweetness threshold in a product exhibiting sour taste containing citric acid or the like.

[0004] However, the method described in Patent Document 1 does not have a sufficient sour taste masking effect, and a more efficient sour taste masking method is desired.

Prior Art Literature

Patent Literature

[0005]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0006] The present invention aims to provide a method for efficiently masking the sourness of citric acid, which is a major sourness component in food and beverages. Furthermore, the present invention aims to provide a citric acid sourness masking composition for efficiently masking the sourness of citric acid. Finally, the present invention aims to provide citric acid-containing food and beverages for masking the sourness of citric acid. [Means for solving the problem]

[0007] The inventors of the present invention conducted extensive research to solve the above problems and discovered that the acidity of citric acid can be efficiently masked by adding a citric acid acidity masking composition containing sucralose and organic acids (excluding citric acid) to citric acid, leading to the present invention.

[0008] In other words, the present invention has the following embodiments.

[0009] (I) Methods for masking the acidity of citric acid (I-1) A method for masking the acidity of citric acid, comprising the step of adding a citric acid acidity masking composition containing sucralose and an organic acid (excluding citric acid) to citric acid. (I-2) The method for masking the sourness of citric acid according to (I-1), wherein the organic acid is at least one selected from the group consisting of acetic acid, succinic acid, malic acid, and tartaric acid. (I-3) A method for masking the sourness of citric acid according to (I-1) or (I-2), wherein the ratio of organic acid to 1 part by mass of sucralose is 3 to 12 parts by mass. (I-4) A method for masking the acidity of citric acid according to any one of (I-1) to (I-3), wherein the amount of acidity masking composition for citric acid added per 1 part by mass of citric acid is 0.006 to 0.05 parts by mass.

[0010] (II) Acidity masking composition for citric acid (II-1) A sourness masking composition for citric acid, containing sucralose and an organic acid (excluding citric acid). (II-2) The acidity masking composition for citric acid according to (II-1), wherein the organic acid is at least one selected from the group consisting of acetic acid, succinic acid, malic acid, and tartaric acid. (II-3) The acidity masking composition for citric acid according to (II-1) or (II-2), wherein the ratio of organic acid to 1 part by mass of sucralose is 3 to 12 parts by mass.

[0011] (III) Citric acid-containing foods and beverages to mask the sourness of citric acid A citric acid-containing food or beverage for masking the sourness of citric acid, comprising the citric acid sourness masking composition described in any one of (II-1) to (II-3). [Effects of the Invention]

[0012] By using the method for masking the sourness of citric acid or the sourness masking composition for citric acid of the present invention with citric acid, the sourness of citric acid can be efficiently masked. [Modes for carrying out the invention]

[0013] In this specification, the terms “contains” or “includes” are used to include the terms “consist of” and “consist of only.” Unless otherwise specified, the operations and processes described herein may be carried out at room temperature. In this specification, the term “room temperature” is understood in accordance with common technical knowledge and may mean, for example, a temperature within the range of 10 to 35°C.

[0014] In this invention, masking the acidity of citric acid is not limited to completely eliminating the acidity, but also includes reducing (lowering) the intensity of the acidity. In other words, masking the acidity of citric acid means that by adding the citric acid acidity masking composition for citric acid of this invention (hereinafter also referred to as "this masking composition") to citric acid, the acidity of the citric acid is perceived as being less (reduced) compared to citric acid without the addition of this masking composition. Such effects can usually be evaluated by sensory testing conducted by a trained expert panel. Specifically, if the acidity of citric acid with this masking composition added is perceived as less acidic when compared to citric acid without this masking composition, then it can be determined that this masking composition is masking the acidity of citric acid.

[0015] (I) Methods for masking the acidity of citric acid The present invention provides a method for masking the acidity of citric acid (hereinafter also referred to as "this masking method"), which includes the step of adding a citric acid acidity masking composition (this masking composition) containing sucralose and organic acids (except citric acid) to citric acid. Here, this masking composition refers to "(II) Citric Acid Acidity Masking Composition" of the present invention, and for convenience, the (II) Citric Acid Acidity Masking Composition will be described first.

[0016] (II) Acidity masking composition for citric acid The acidity masking composition for citric acid (this masking composition) contains sucralose and organic acids (except citric acid).

[0017] (Sucralose) Sucralose (chemical name: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside) is a known sweetening ingredient that has approximately 600 times the sweetness of sucrose (sugar). Because it is easily soluble in water and has excellent stability, it is an ingredient that is widely used in food for various applications not only as a sweetener. Incidentally, the taste threshold for sucralose is approximately 10 ppm. Sucralose is commercially available, and is for example marketed by San-Ei Gen F.F.I., Inc.

[0018] (Organic Acids) Organic acids are not limited as long as the effects of the present invention are achieved. Specific examples of organic acids include acetic acid, lactic acid, fumaric acid, adipic acid, itaconic acid, ascorbic acid, succinic acid, malic acid, tartaric acid, gluconic acid, and the like. These may be used alone, or any two or more of them may be used in any combination. Among organic acids, preferred are acetic acid, succinic acid, malic acid, and tartaric acid, and more preferred are malic acid and tartaric acid.

[0019] In the present masking composition, from the viewpoint of the sour masking effect of citric acid, the ratio of organic acid to 1 part by mass of sucralose is preferably 3 to 12 parts by mass, more preferably 4 to 10 parts by mass, and particularly preferably 5 to 9 parts by mass.

[0020] In the present masking composition, from the viewpoint of the sour masking effect of citric acid, the content of sucralose is preferably 8 to 25% by mass, more preferably 9 to 20% by mass, and particularly preferably 10 to 17% by mass.

[0021] In the present masking composition, from the viewpoint of the sour masking effect of citric acid, the content of organic acid is preferably 75 to 92% by mass, more preferably 80 to 91% by mass, and particularly preferably 83 to 90% by mass.

[0022] Examples of the masking composition's form include solids (powder, granules, tablets, capsules, etc.), semi-solids, or liquids (liquids (including aqueous solutions, dispersions, and suspensions), emulsions, syrups, pastes, gels, etc.).

[0023] This masking composition may also contain edible carriers (bases) and additives that can be incorporated into food and beverages, to the extent that they do not interfere with the effects of the present invention.

[0024] By using carriers and additives, this masking composition can be made into any dosage form, such as the solid, semi-solid, or liquid dosage forms mentioned above. For example, the active ingredient may be dissolved or dispersed in an aqueous solution, an excipient may be added, and the mixture may be powdered according to a standard method such as spray drying or freeze-drying to prepare a powder formulation, or it may be further granulated to prepare a granular formulation.

[0025] Here, we will explain "(I) Methods for masking the acidity of citric acid." There are no particular restrictions on the step of adding the masking composition to citric acid in this masking method; any method that allows for uniform mixing of citric acid and the masking composition is acceptable. If the citric acid is in solution form, one method is to add the masking composition to the solution and stir using a stirring device until it is uniformly dissolved. If the citric acid is in powder or granular form, one method is to add the masking composition and uniformly mix the citric acid and the masking composition using a powder mixing device.

[0026] In this masking method, the amount of the masking composition added to citric acid is preferably 0.006 to 0.05 parts by mass of the citric acid taste masking composition per 1 part by mass of citric acid, more preferably 0.008 to 0.04 parts by mass, and particularly preferably 0.01 to 0.03 parts by mass.

[0027] (III) Citric acid-containing foods and beverages to mask the sourness of citric acid The present invention relates to a citric acid-containing food or beverage for masking the sourness of citric acid (hereinafter also referred to as "the citric acid-containing food or beverage") which contains the masking composition.

[0028] Examples of foods and beverages containing citric acid include soft drinks (flavored water, carbonated drinks, fruit juices, dairy drinks, etc.), alcoholic beverages (shochu cocktails, cocktails, etc.), frozen desserts (sherbet, ice cream, lacto ice cream, etc.), dairy products (yogurt, cheese, etc.), jams, confectionery (tablets, capsules, film confectionery, candy, chewing gum, jelly, etc.), processed foods (fermented foods, dairy products, seasonings, frozen foods, retort foods, canned foods, instant foods, etc.), pickles (pickled plums, fukujinzuke, rakkyo, tsubozuke, hariharizuke, shibazuke, takuan, bettarazuke, pickles, kimchi, etc.), and seasonings (sauces, ketchup, dressings, etc.). Of these, soft drinks, alcoholic beverages, confectionery, pickles, and seasonings are preferred, and soft drinks, alcoholic beverages, and pickles are even more preferred.

[0029] The content of this masking composition in this citric acid-containing food and beverage can be adjusted according to the amount of citric acid contained in this citric acid-containing food and beverage. Specifically, the content is preferably 0.006 to 0.05 parts by mass, more preferably 0.008 to 0.04 parts by mass, and particularly preferably 0.01 to 0.03 parts by mass, per 1 part by mass of citric acid contained in this citric acid-containing food and beverage. [Examples]

[0030] The contents of the present invention will be specifically explained using the following experimental examples and embodiments. However, the present invention is not limited in any way to these. Unless otherwise specified below, the experiments were conducted under atmospheric pressure and room temperature conditions. Furthermore, the panelists used in each experimental example were qualified sensory evaluators who had been trained in sensory evaluation of the odor of food and beverages and had passed in-house tests, and they conducted these experiments after being well trained in sensory evaluation. Unless otherwise specified, "%" means "mass %" and "parts" means "parts by mass".

[0031] The raw materials used in the following experimental examples are as follows. Note that the amounts of each component listed in the tables below represent the quantities in each product. (1) Citric acid (manufactured by Fuso Chemical Industry Co., Ltd.) (2) Acetic acid (manufactured by Mitsubishi Chemical Corporation) (3) Succinic acid (manufactured by Fuso Chemical Industries Co., Ltd.) (4) Malic acid (manufactured by Fuso Chemical Industry Co., Ltd.) (5) Tartaric acid (manufactured by Fuso Chemical Industry Co., Ltd.) (6) Sucralose (manufactured by San-Ei Gen F.F.I. Co., Ltd.) (7) Fructose-glucose liquid sugar (manufactured by Showa Sangyo Co., Ltd.) (8) Grape Flavor No. 20-4838 (Flavoring, manufactured by San-Ei Gen F.F.I. Co., Ltd.) (9) Reduced starch syrup (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd.) (10) Sucrose (manufactured by Mitsui Sugar Co., Ltd.) (11) Sunlike® Amino Base (Seasoning, manufactured by San-Ei Gen F.F.I. Co., Ltd.)

[0032] <Examples 1-19> Evaluation of the acidity masking effect of citric acid Four panelists were asked to taste each of the samples from Examples 1-19 in Tables 1 and 2 and evaluate the intensity of the citric acid's acidity. The evaluation was conducted using 0.5%, 0.45%, and 0.4% aqueous solutions of citric acid as reference samples, based on the evaluation criteria below. The average score of the four panelists was calculated. A higher score indicates that the acidity of the citric acid is masked. [Evaluation Criteria] 0 points: Equivalent to a 0.5% citric acid solution. 1 point: Between 0.5% citric acid solution and 0.45% citric acid solution 2 points: Equivalent to a 0.45% citric acid solution. 3 points: Between 0.45% citric acid solution and 0.4% citric acid solution 4 points: Equivalent to a 0.4% citric acid solution. 5 points: Less acidic than a 0.4% citric acid solution.

[0033] [Table 1]

[0034] [Table 2]

[0035] As is clear from Tables 1 and 2, the citric acid taste masking composition of the present invention, which uses sucralose and an organic acid in combination, has a higher masking effect on the acidity of citric acid compared to sucralose alone (Comparative Example 1). From this, it can be said that the organic acid other than citric acid enhances the acidity masking effect of sucralose. The acidity masking compositions for citric acid in Examples 16 to 19 were prepared by adjusting the amount of organic acid to 0.25 times (Example 16), 0.5 times (Example 17), 1.4 times (Example 18), and 1.5 times (Example 19) of the acidity masking composition for citric acid in Example 5, respectively. As is clear from the results in Table 2, the masking effect was particularly high in the range of Examples 17-18 compared to sucralose alone, confirming that there is an optimal range for the amount of organic acid relative to sucralose.

[0036] <Examples 20-24> Evaluation of the acidity masking effect of citric acid in carbonated beverages Four panelists were asked to taste samples from Examples 20-24 in Table 3 and evaluate the intensity of the citric acid's acidity. The evaluation was conducted using Criterion 1, Criterion 2, and Criterion 3 in Table 3 as reference samples, based on the evaluation criteria below. The average score of the four panelists was calculated. A higher score indicates that the citric acid's acidity is masked. [Evaluation Criteria] 0 points: Equivalent to standard 1 1 point: Between Criterion 1 and Criterion 2 2 points: Equivalent to standard 2 3 points: Between Criterion 2 and Criterion 3 4 points: Equivalent to standard 3 5 points: Less acidic than standard 3.

[0037] [Table 3]

[0038] As is clear from Table 3, the citric acid taste masking composition of the present invention, which uses sucralose and an organic acid in combination, has a higher masking effect on the acidity of citric acid in carbonated beverages compared to sucralose alone (Comparative Example 2). From this, it can be said that the organic acid other than citric acid enhances the acidity masking effect of sucralose.

[0039] <Examples 25-29> Evaluation of the acidity masking effect of citric acid in pickling liquid Four panelists were asked to taste samples from Examples 25-29 in Table 4 and evaluate the intensity of the citric acid's acidity. The evaluation was conducted using Criteria 4, 5, and 6 in Table 4 as reference samples, based on the evaluation criteria below. The average score of the four panelists was calculated. A higher score indicates that the citric acid's acidity is masked. [Evaluation Criteria] 0 points: Equivalent to standard 4 1 point: Between criterion 4 and criterion 5 2 points: Equivalent to standard 5 3 points: Between standard 5 and standard 6 4 points: Equivalent to standard 6 5 points: Less acidic than standard 6.

[0040] [Table 4]

[0041] As is clear from Table 4, the citric acid taste masking composition of the present invention, which uses sucralose and an organic acid in combination, has a higher masking effect on the acidity of citric acid in pickle seasoning liquid compared to sucralose alone (Comparative Example 3). From this, it can be said that the organic acid other than citric acid enhances the acidity masking effect of sucralose.

Claims

1. A method for masking the acidity of citric acid, comprising the step of adding a composition for masking the acidity of citric acid, which contains sucralose and organic acids (excluding citric acid), to citric acid. The aforementioned organic acid is at least one selected from the group consisting of acetic acid, succinic acid, malic acid, and tartaric acid. The ratio of the organic acid to 1 part by mass of sucralose is 4.2 to 15 parts by mass. A method for masking the acidity of citric acid, wherein the amount of a citric acid acidity masking composition added is 0.006 to 0.05 parts by mass per 1 part by mass of citric acid.

2. This is a composition for masking the acidity of citric acid, containing sucralose and organic acids (except citric acid). The organic acid is at least one selected from the group consisting of acetic acid, succinic acid, malic acid, and tartaric acid. A citric acid acid masking composition, wherein the ratio of the organic acid to 1 part by mass of sucralose is 4.2 to 15 parts by mass, and the amount of the citric acid acid masking composition added is 0.006 to 0.05 parts by mass per 1 part by mass of citric acid.

3. A citric acid-containing food or beverage in which the sourness of citric acid is masked, comprising the citric acid sourness masking composition described in claim 2. A citric acid-containing food or beverage, wherein the amount of citric acid-masking composition added is 0.006 to 0.05 parts by mass per 1 part by mass of citric acid.

4. A method for producing a citric acid-containing food or beverage for masking the sourness of citric acid, The process includes adding a citric acid acidity masking composition containing sucralose and organic acids (excluding citric acid) to citric acid, The aforementioned organic acid is at least one selected from the group consisting of acetic acid, succinic acid, malic acid, and tartaric acid. The ratio of the organic acid to 1 part by mass of sucralose is 4.2 to 15 parts by mass. A method for producing citric acid, wherein the amount of citric acid acidity masking composition added is 0.006 to 0.05 parts by mass per 1 part by mass of citric acid.

Images