Method for enhancing sweetness quality of saccharides

Abstract

The sweetness quality of saccharides is enhanced by the following method. At least one selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose is blended into a saccharide-containing sweetening composition at a ratio that does not exhibit sweetness by itself. The saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

Description

METHOD FOR ENHANCING SWEETNESS QUALITY OF SACCHARIDES

[0001] A method for enhancing the sweetness quality of saccharides, and an enhancer of the sweetness quality used in the method are disclosed. Also disclosed are a saccharide-containing food or beverage product in which the sweetness quality of saccharides is enhanced, and a method for producing the product.

[0002] Sucrose (saccharose) is a sweetening component that is free from off-flavor and has a rich and preferable sweetness, and is difficult to replace with other sweeteners. For this reason, sucrose is blended and used in many food or beverage products in order to impart sweetness to food or beverage products and enhance palatability. On the other hand, the ingested sucrose is directly　converted into calories and is likely to cause overnutrition, and thus it is desired to use sucrose in a smaller amount from the viewpoint of prevention of lifestyle diseases.

[0003] As a method for reducing the amount of sucrose used, use of sweetener with high degree of sweetness, such as aspartame, acesulfame potassium, sucralose, stevia extract, and monk fruit extract, has been conventionally proposed. These sweeteners with a high degree of sweetness are widely used in many food or beverage products　as a substitute for sucrose because of their low calorie content and strong sweetness in a small amount. However, artificial sweeteners typified by acesulfame potassium, and naturally derived sweeteners with a high degree of sweetness, such as stevia extract and monk fruit extract, often exhibit off-flavor, such as bitterness and astringency, and unnatural aftertaste; thus, it is known to significantly lower the degree of palatability of food or beverage products. (PTLs 1 and 2). As a method for improving strong bitterness and astringency, which are aftertastes of stevia extract and monk fruit extract, a method for achieving taste quality close to that of sucrose using erythritol or inositol has also been proposed (PTLs 3 and 4). However, since both of these methods only reduce and cannot completely eliminate bitterness, the application is limited to products having bitterness. Furthermore, in recent years, according to the mechanisms of sweet-taste signaling, it is thought that these sweeteners with a high degree of sweetness provide low satiety. In addition, the risk of type 2 diabetes and cardiovascular disease due to long-term intake of sweeteners with a high degree of sweetness has been suggested, and the WHO has set intake limitation guidelines (NPLs 4 and 5).

[0004] Therefore, it is desired to reduce the amount of sucrose used while using sucrose. To do so, a method for enhancing the sweetness of sucrose needs to be developed.

[0005] JP 2017-23128AJP 2022-166142AJP 2017-23128AJP 2022-166142AWO2018 / 062258Non-patent Literature

[0006] Tsuneyuki Oku, “Review: bioavailability and applications of fructoligosaccharides, a new carbohydrate sweetener,” Journal of Nutrition, Vol. 44, No. 6, 291-306 (1986)Ryusuke Yoshida et al., “Mechanism of enhancement of sweetness by salt,” Collection of Research Reports Supported by Salt Science Foundation, 2, edited by Medical and Food Sciences, Vol. 2018, pp. 267-275, published in March 2020A. Franck, Technological functionality of inulin and oligofructose. British Journal of Nutrition (2002), 87, Suppl. 2, S287-S291https: / / diabetesjournals.org / care / article / 46 / 9 / 1681 / 153434 / Artificial-Sweeteners-and-Risk-of-Type-2-DiabetesWHO advises not to use non-sugar sweeteners for weight control in newly released guideline.

[0007] A first object is to provide a method for enhancing the sweetness quality of saccharides, and enhancers of the sweetness quality used in the method. A second object is to provide a saccharide-containing food or beverage product having enhanced sweetness quality, and to provide a production method for enhancing the sweetness quality of a saccharide-containing food or beverage product. In the present specification, the saccharides mean at least one saccharide selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

[0008] Embodiments represented below are provided. (I) A method for enhancing the sweetness quality of saccharides, the method comprising: blending at least one selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, into saccharides or a saccharide-containing sweetening composition at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

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

[0010] (III) A saccharide-containing food or beverage product comprising at least one selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

[0011] (IV) A method for producing a saccharide-containing food or beverage product for enhancing the sweetness quality of saccharides, the method comprising: a step of blending at least one selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, in addition to saccharides, at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

[0012] A method for enhancing the sweetness quality of saccharides and an enhancer of the sweetness quality are provided. According to the method for enhancing the sweetness quality and the enhancer of the sweetness quality, the intensity and / or persistence of sweetness of saccharides, such as sucrose or a saccharide-containing composition, can be enhanced. Therefore, by using the method for enhancing the sweetness quality and the enhancer of the sweetness quality, the sweetness quality of the saccharides is enhanced and the same degree of sweetness can be obtained even when the amount of saccharides used is less as compared with a saccharide-containing food or beverage product to which the method and the enhancer are not applied. Alternatively, as compared with a saccharide-containing food or beverage product to which the method and the enhancer are not applied, even when the amount of the saccharides to be used is about the same, the sweetness quality of the saccharides is enhanced, and so higher sweetness can be obtained.

[0013] A method for producing a saccharide-containing food or beverage product is provided. According to the production method, it is possible to produce a saccharide-containing food or beverage product in which the sweetness quality derived from the saccharides of the saccharide-containing food or beverage product is enhanced. Therefore, according to the production method, as compared with a method for producing a saccharide-containing food or beverage product to which the production method is not applied, the sweetness quality of the saccharide is enhanced, and so it is possible to produce and provide a saccharide-containing food or beverage product having enhanced sweetness quality of saccharides even when the amount of saccharides used is less. Alternatively, as compared with a method for producing a saccharide-containing food or beverage product to which the production method is not applied, the sweetness quality of the saccharides is enhanced, and so it is possible to produce and provide a saccharide-containing food or beverage product having higher sweetness even when the amount of the saccharides to be used is about the same.

[0014] Fig. 1 shows an example of the result recording of sweetness threshold evaluation sheets in Experimental Example 1 (evaluation of sweetness threshold of FS).Fig. 2 is a diagram illustrating training details and evaluation samples used in the training performed in advance of Experimental Examples 2 and 3.Fig. 3 shows the scale of intensity of sweetness in evaluation sheets used in tests in Experimental Examples 2 and 3.Fig. 4 shows in Experimental Example 2, the result of comparing the intensity of sweetness when FS product 4 is added to a 4% sucrose aqueous solution at such a ratio that the FS concentration is 0.5 mass% with the intensity of sweetness of a 4% sucrose aqueous solution, and the result of comparing the intensity of sweetness of water with the intensity of sweetness when FS product 4 is added to water at such a ratio that the FS concentration is 0.5 mass%.Fig. 5A shows results of evaluating intensity (%) of sweetness 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) in Experimental Example 3. Fig. 5B shows results of evaluating intensity (%) of sweetness over time for evaluation sample Y1 (4% sucrose + 0.5% FS product 3) and evaluation sample Q (4% sucrose) in Experimental Example 3.Fig. 6 shows the results of evaluating intensity (%) of sweetness over time 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) in Experimental Example 4.Fig. 7 shows the results of evaluating intensity (%) of sweetness over time 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) in Experimental Example 5.

[0015] The present inventors conducted extensive study, and as a result, found that when at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose (which hereinafter in the present specification may be collectively referred to as “fructosaccharide” or “FS”) is blended to sucrose or a sucrose-containing sweetening composition at a ratio that does not exhibit sweetness by itself, the intensity and / or persistence of sweetness of sucrose or a sucrose-containing sweetening composition is enhanced.

[0016] It is known that the FS is not absorbed into the body as a saccharide (NPL 1). Therefore, by blending FS in the sucrose or sucrose-containing sweetening composition, the sweetness quality of the sucrose or sucrose-containing sweetening composition can be enhanced without increasing calories. Further, it is also known that FS does not have an off-flavor (NPL 1). Therefore, by using FS, it is possible to enhance the sweetness quality of the sucrose and sucrose-containing sweetening composition without adversely affecting the preferable sweetness of sucrose. From these points, the present inventors have confirmed that FS is useful as an enhancer of sweetness quality for sucrose or a sucrose-containing sweetening composition.

[0017] Furthermore, the present inventors have found that FS has an effect of enhancing not only the sweetness quality of sucrose but also the sweetness quality of glucose and fructose, which are constituent saccharides of FS, and a disaccharide composed of glucose (maltose), and have confirmed that FS is also useful as an enhancer of sweetness quality of these saccharides or saccharide-containing sweetening compositions.

[0018] Representative embodiments (I) to (IV) above include the following embodiments.(I) Method for Enhancing Sweetness Quality of Saccharides (I-1) A method for enhancing the sweetness quality of saccharides, the method comprising: blending at least one selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose (fructosaccharide: FS), into saccharides or a saccharide-containing sweetening composition at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. (I-2) The method for enhancing the sweetness quality according to (I-1), wherein an enhancement of the sweetness quality is an enhancement of intensity of sweetness and / or enhancement of persistence of sweetness. (I-3) The method for enhancing sweetness quality according to (I-1) or (I-2), wherein the FS is at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of 2 to 99 molecules of fructose bonded to glucose, preferably at least one saccharide selected from the group consisting of megalosaccharides consisting of 10 to 99 molecules of fructose bonded to glucose.

[0019] (II) Enhancer of Sweetness Quality of Saccharides (II-1) An enhancer of the sweetness quality of saccharides or a saccharide-containing sweetening composition containing at least one FS selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. (II-2) The enhancer of the sweetness quality according to (II-1), which is used at a ratio that does not exhibit sweetness by itself in the saccharides or the saccharide-containing sweetening composition. (II-3) The enhancer of sweetness quality according to (II-1) or (II-2), wherein the FS is at least one selected from the group consisting of oligosaccharides and megalosaccharides consisting of 2 to 99 molecules of fructose bonded to glucose, preferably at least one selected from the group consisting of megalosaccharides consisting 10 to 99 molecules of fructose bonded to glucose. (II-4) The enhancer of sweetness quality of any of (II-1) to (II-3), wherein an enhancement of the sweetness quality is an enhancement of intensity of sweetness and / or an enhancement in persistence of sweetness.

[0020] (III) Saccharide-containing Food or Beverage Product (III-1) A saccharide-containing food or beverage product comprising at least one FS selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. (III-2) The saccharide-containing food or beverage product according to (III-1), wherein the FS is at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of 2 to 99 molecules of fructose bonded to glucose, preferably at least one saccharide selected from the group consisting of megalosaccharides consisting of 10 to 99 molecules of fructose bonded to glucose.

[0021] (IV) Method for producing saccharide-containing food or beverage product (IV-1) A method for producing a saccharide-containing food or beverage product for enhancing the sweetness quality of saccharides, the method comprising: a step of blending at least one FS selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, in addition to saccharides, at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose. (IV-2) The production method according to (IV-1), wherein the FS is at least one selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of 2 to 99 molecules of fructose bonded to glucose, preferably at least one selected from the group consisting of megalosaccharides consisting of 10 to 99 molecules of fructose bonded to glucose.

[0022] Details of the embodiment are as follows. However, the present invention is not limited thereto.(I) Method for Enhancing Sweetness Quality of Saccharides In the method for enhancing the sweetness quality of saccharides (which hereinafter is also referred to as “the present enhancement method”), a fructosaccharide (FS) is blended to saccharides or a saccharide-containing sweetening composition at a ratio that does not exhibit sweetness by itself.

[0023] Fructosaccharide: FS In the present enhancement method, FS means at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to one molecule of glucose. In the present enhancement method, one kind of FS may be used alone, or two or more kinds of different FS may be arbitrarily combined and used.

[0024] The oligosaccharide has a structure in which a polymer in which 2 to 9 molecules of fructose (F) connected by β-1,2-bonds is linked to one molecule of glucose (G), and can also be described as GF2 to 9(fructose degree of polymerization in FS is 2 to 9). The oligosaccharide includes a fructooligosaccharide, such as kestose, nystose, or fructofuranosyl nystose, in which 2, 3, or 4 molecules of fructose connected by β-1,2-bonds is linked to 1 molecule of glucose; and inulin in which 5 to 9 molecules of fructose connected by β-1,2-bonds is linked to 1 molecule of glucose is included. The degree of sweetness of fructooligosaccharides is 30% to 60% of that of sucrose, and the sweetness quality of fructooligosaccharides is similar to that of sucrose. However, it is known that, as the number of molecules of fructose that bonds to glucose increases, the sweetness of fructooligosaccharides decreases (NPL 1). For this reason, similarly, the sweetness of the oligosaccharide used in the present enhancement method decreases as the degree of polymerization of fructose increases (see Experimental Example 1).

[0025] The megalosaccharide has a structure in which a polymer in which 10 to 99 molecules of fructose (F) connected by β-1,2-bonds is linked to one molecule of glucose (G), and can also be described as GF10 to 99(the polymerization degree of fructose in FS is 10 to 99). The megalosaccharide is also a kind of inulin that is a polymer in which 9 to 98 molecules of fructose are bonded to sucrose by β-1,2-bonds. It is known that a megalosaccharide having 10 or more fructose molecules that bonds to glucose does not exhibit sweetness by itself (see NPL 3, and Experimental Example 2). Examples of the megalosaccharide include, but are not limited to, preferably a saccharide having a fructose degree of polymerization of 10 to 71 (GF10 to 71), more preferably a saccharide having a fructose　degree of polymerization of 10 to 60 (GF10 to 60), and still more preferably a saccharide having a fructose degree of polymerization of 10 to 13 (GF10 to 13).

[0026] In the present enhancement method, the FS is not limited as long as it exhibits the action of the present enhancement method within the above range. A megalosaccharide having a degree of polymerization of fructose of 10 or more is preferable.

[0027] The present enhancement method can be carried out by blending the FS in saccharides or a saccharide-containing sweetening composition. The time at which blending is performed is not particularly limited as long as the FS and the saccharides or the saccharide-containing sweetening composition are both present at the time of eating. For example, the time may be a step of producing a saccharide-containing sweetening composition (including a step of cooking a food or beverage containing saccharides). When the saccharide-containing sweetening composition is a food or beverage containing saccharides, the time may be immediately before eating.

[0028] The blending amount of FS with respect to the saccharides or the saccharide-containing sweetening composition may be an amount that exhibits an effect of enhancing the sweetness quality of the saccharides, but is preferably an amount in which FS does not exhibit sweetness by itself (an amount less than the threshold of sweetness). More preferably, the total amount of FS in 100 mass% of the saccharide-containing sweetening composition is 0.5 mass% or more and less than the threshold of sweetness.

[0029] As described in Experimental Example 1 described below, the recognition thresholds of sweetness in aqueous solutions of a mixture of FS having a degree of polymerization of fructose of 2 to 4 (in the experimental example, product MEIORIGO P (powder), manufactured by Meiji Food Materia Co., Ltd., is used as an example) and a mixture of FS having a degree of polymerization of fructose of 7 to 9 (in the experimental example, product Fuji FF HS, manufactured by FUJI Nihon Seito Corporation is used as an example) are 3.83 mass% (3.7 mass% in terms of FS concentration) and 5.24 mass% (5.0 mass% in terms of FS concentration), respectively. Therefore, when FS having a degree of polymerization of fructose of 2 to 4 or FS having a degree of polymerization of fructose of 7 to 9 (as described above, oligosaccharides) is used as an example of FS, the upper limit value of the total amount of FS in 100 mass% of the saccharide-containing sweetening composition can be set so as to be a proportion less than the recognition threshold of sweetness.

[0030] On the other hand, since, as described above, FS having a fructose degree of polymerization of 10 or more (megalosaccharide) does not naturally exhibit sweetness, the total amount of FS in 100 mass% of the saccharide-containing sweetening composition can be appropriately selected from the range of preferably 0.5 mass% or more, and less than 100 mass%. The amount can be appropriately selected and set from the range of more preferably 0.5 mass% or more, and 80 mass% or less, and still more preferably 0.5 mass% or more, and 50 mass%.

[0031] The actual recognition threshold of sweetness differs depending on the type of FS to be used, the combination of two or more of FS when used in combination, the saccharides concentration in the saccharide-containing sweetening composition, other components, and the like. Therefore, the sweetness threshold is preferably measured individually for each saccharide-containing sweetening composition to be applied according to the type of FS to be used and the combination. Specifically, the measurement of the sweetness threshold can be performed according to a method described in Experimental Example 1 described below, and the present enhancement method can be performed using the sweetness threshold determined by the measurement method.

[0032] Saccharides The saccharides as a target for enhancing sweetness in the present enhancement method are saccharides having sweetness, specifically, glucose and fructose (as described above, a monosaccharide), and sucrose, maltose, trehalose, and cellobiose (as described above, a disaccharide) containing at least one of these monosaccharides as a constituent saccharide. In the present enhancement method, these monosaccharides and disaccharides having sweetness are collectively referred to as “saccharides.” Sucrose is a disaccharide in which α-glucose and β-fructose are α-1,2 glucoside-bonded. Maltose is a disaccharide in which two α-glucose molecules are glucoside-bonded. The maltose to be targeted by the present enhancement method includes not only a disaccharide in which two α-glucose molecules are α-1,4-glucoside-bonded, but also a disaccharide in which two α-glucose molecules are α-1,6-glucoside-bonded. Trehalose is a disaccharide in which two α-glucose molecules are 1,1-glucoside-bonded. Cellobiose is a disaccharide in which two β-glucose molecules are β-1,4-glucoside-bonded. The disaccharide is preferably sucrose, maltose, or trehalose containing α-glucose as a constituent saccharide, and more preferably sucrose or maltose. Sucrose, which is a main component of saccharide, is particularly preferable.

[0033] In the present enhancement method, the saccharide may be a mixture of two or more saccharides arbitrarily selected from the group consisting of the monosaccharide and the disaccharide described above. The saccharides are not limited, but preferably include a mixture of glucose and fructose. Specific examples of the mixture of glucose and fructose include invert-sugar. In addition, the invert-sugar includes a grape sugar-fruit sugar liquid saccharide having a content ratio of fructose of less than 50 mass%, a fruit sugar-grape sugar liquid saccharide having a content rate of fructose of 50 mass% or more and less than 90% mass%, and a high-fruit sugar liquid saccharide having a content rate of fructose of 90% mass% or more. This invert-sugar also includes saccharide-added invert-sugar to which sucrose is added.

[0034] The “sweetness quality of the saccharides” of the subject to be enhanced in the present enhancement method means intensity and / or persistence of sweetness of the saccharides in the human oral cavity.

[0035] The intensity of sweetness is a taste sensed when a sweetening composition containing saccharides (a saccharide aqueous solution; the same applies hereinafter) is contained in the mouth and swallowed. Specifically, as shown in Experimental Example 2 described below, it can be evaluated as the total sweetness of the sweetness sensed by the tongue when a saccharide-containing sweetening composition is contained in the mouth and the sweetness remaining in the oral cavity immediately after the composition is swallowed.

[0036] The enhancement of the intensity of the sweetness of the saccharides means that the third component (FS in the present enhancement method) is blended to the target sucrose-containing sweetening composition (a sucrose aqueous solution; the same applies hereinafter) (test composition), whereby the sweetness of the test composition is quantitatively enhanced as compared with the sweetness of the test composition (comparative composition) in which the third component is not blended. Such effects can usually be evaluated and determined by sensory tests with a trained specialized panel. As shown in Experimental Example 4 described below, the actual evaluation can be performed by having a specialized panel compare and evaluate the intensity of sweetness of a saccharide-containing sweetening composition to which FS (enhancer of sweetness quality) is added (FS-added sample) and the intensity of sweetness of a saccharide-containing sweetening composition to which FS is not added (FS-free sample) (two-point discrimination method). When it is determined by the two-point discrimination method that the sweetness of the FS-added sample is quantitatively enhanced as compared with the FS-free sample, it can be evaluated that the FS has an effect of enhancing the intensity of sweetness of the saccharide-containing sweetening composition.

[0037] The persistence of sweetness means the degree to which sweetness sensed when a saccharide-containing sweetening composition is contained in the mouth lasts as a sensation in the oral cavity after the composition is swallowed (sustained intensity of sweetness, length of time during which sweetness remains). Specifically, as shown in Experimental Example 3 described below, the intensity of sweetness sensed in the oral cavity when the saccharide-containing sweetening composition is contained in the mouth (this is referred to as “0 s”), the intensity of sweetness sensed in the oral cavity 5 seconds after the composition is swallowed (this is referred to as “5 s”), and the intensity of sweetness sensed in the oral cavity 10 seconds after the composition is swallowed (this is referred to as “10 s”) are each measured over time, and a time-dependent change in the intensity of sweetness sensed in the oral cavity is measured, whereby the evaluation can be made. The measurement over time of the intensity of sweetness is not limited to 5 seconds and 10 seconds as used in Experimental Example 3, and can be arbitrarily set, for example, in the range of 1 second to 60 seconds after the saccharide-containing sweetening composition is swallowed.

[0038] The enhancement of persistence of the sweetness of saccharides means that, by blending the third component (FS in the present enhancement method) to a target saccharide-containing sweetening composition (test composition), the intensity of sweetness (e.g., 5 s, 10 s) of the test composition after a predetermined time is quantitatively enhanced as compared with the intensity of sweetness (5 s, 10 s corresponding to the above) of a test composition not blending the third component (comparative composition) after the predetermined time. Such effects can usually be evaluated and determined by sensory tests with a trained specialized panel. The actual evaluation can be performed by having a specialized panel evaluate the intensity of sweetness (5 s, 10 s) of a saccharide-containing sweetening composition to which FS (enhancer of sweetness quality) has been added (FS-added sample) and the intensity of sweetness (5 s, 10 s) of a saccharide-containing sweetening composition to which FS has not been added (FS-free sample) (time-intensity method). When it is determined by the time-intensity method that the intensity of sweetness (5 s, 10 s) of the FS-added sample is quantitatively enhanced as compared with the intensity of sweetness (5 s, 10 s) of the FS-free sample, it can be evaluated that the FS has an effect of enhancing the persistence of sweetness of the saccharide-containing sweetening composition.

[0039] Saccharide-containing Sweetening Composition The saccharide-containing sweetening composition blending FS in the present enhancement method is an oral composition having sweetness by containing saccharides. Here, the oral composition includes not only a beverage and food that are eaten as they are (which are hereinafter collectively referred to as “a saccharides food or beverage product” or simply “a food or beverage product”) but also seasoning used in cooking or eating. It is preferably a food or beverage product. In addition, the food or beverage product includes food or beverage products provided to customers at eating and drinking establishments, such as a restaurant, a dining room, and a coffee shop, in addition to a food or beverage product provided to markets at stores, such as a department store, a supermarket, and a convenience store, and through e-commerce.

[0040] It is to be noted that the saccharide-containing sweetening composition may contain the saccharides in a proportion that exhibits sweetness, and can be appropriately set according to the type and palatability of the composition. The content of the saccharides is selected and adjusted from the range of usually 0.1 to 85.8 mass%, although it varies. Although not limited, for example, the following proportions can be given as examples according to the type of saccharides. Sucrose: preferably 0.1 to 30 mass%, more preferably 0.5 to 7 mass%, Maltose: preferably from 0.3 to 85.7 mass%, more preferably from 1.3 to 20 mass%, Trehalose: preferably from 0.2 to 66.7 mass%, more preferably from 1.1 to 15.6 mass%, Glucose: preferably from 0.1 to 50 mass%, more preferably from 0.3 to 5.8 mass%, Fructose: Preferably from 0.1 to 25.0 mass%, more preferably from 0.3 to 5.8 mass%.

[0041] Specific examples of the saccharide-containing food or beverage product include, but are not limited to, beverages such as fruit juice beverages, vegetable juice beverages, carbonated beverages, milk beverages, lactic acid bacteria beverages, lactic acid beverages, soy milk beverages, coffee beverages (including milk-containing coffee beverages), black tea beverages (including milk-containing black tea beverages), cocoa beverages, soft drinks (sport drink, including amazake), and alcoholic beverages (low-malt beer, shochu (white liquor) high-balls, cocktails, sweet fruit liquor, and the like); dairy products such as yogurt (including frozen yogurts), a pudding, a bavarois, a mousse, ice cream, ice milk, lacto ice, gelato, and frozen desserts; soybean milk products such as yogurt (including frozen yogurt), a pudding, a Bavarian cream, a mousse, and ice cream made from soy milk; vegetable fresh cream, animal fresh cream, flour paste, peanut paste, fruit paste, and other creams and pastes; various dressings (Japanese-style, Chinese, French, Italian, Caesar, sesame, onion, carrot, citron, etc.), pasta sauce (cream type, tomato type, and oil type), sauce (oyster sauce, Worcestershire sauce, medium dark sauce, okonomiyaki sauce), soy sauce (light-colored, dark-colored, and soy sauce for raw fish), mentsuyu (noodle soup base), ketchup, pizza sauce, mayonnaise, yakiniku sauce, sukiyaki sauce, ponzu vinegar, seasoned vinegar, other sauces; solid (granule, powder, cubic) stock bases (shiitake mushrooms, kombu seaweed, seafood [bonito, flying fish, dried sardines, etc.]), white stock, bouillon (chicken, beef, pork), chicken broth, noodle soup stock such as udon and ramen, stock such as instant soup stock (consomme, corn, chowder, minestrone, yukgaejang soup, etc.), instant miso soup stock, pickled vegetable stock, hot pot stock, stew stock (roux), curry stock (roux), etc.; instant foods such as soups (consomme, corn, chowder, minestrone, etc.), noodle soups such as ramen and udon, instant noodles (cup noodles, bagged noodles), canned foods, miso soup (including pork miso soup), retort foods (curry, stew, rice porridge, hamburger steak, etc.), baby food, and other instant foods; Japanese confectionery such as manju (steamed bean jam bun), zenzai (sweet red bean soup), shiruko (sweet red bean soup with mochi), yokan (sweet bean jelly), senbei (rice cracker), and okaki (sticky rice cracker); Western confectionery such as cookies, biscuits, crackers, pies, cakes (sponge cake, chiffon cake), castella cakes, donuts, waffles, pancakes, butter cream, custard cream, cream puffs, chocolate, chocolate confectionery, jelly, sweet bread and other western confectionery; candies such as caramel, soft candy, hard candy, gummy candy, tablet candy (including compressed tablet candy, refreshing candy, etc.); gum such as chewing gum and bubble gum; and snacks such as potato chips.

[0042] The intensity of sweetness and persistence of sweetness in the oral cavity can be enhanced by blending the FS described above at a ratio that does not exhibit sweetness by itself in these saccharide-containing sweetening compositions. Therefore, by using the present enhancement method, it is possible to reduce the proportion of the saccharides blended in the saccharide-containing sweetening composition for the purpose of imparting sweetness, and to achieve reduction in calories. A more preferred embodiment of the saccharide-containing sweetening composition is an embodiment in which the intensity of sweetness and persistence of sweetness in the oral cavity are enhanced without affecting the taste other than sweetness of the saccharide-containing sweetening composition by blending FS at a ratio that does not exhibit sweetness by itself.

[0043] (II) Enhancer of Sweetness Quality of Saccharides The enhancer of a sweetness quality (which is hereinafter also simply referred to as “the present enhancer”) contains at least one FS selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to one molecule of glucose.

[0044] The FS as an active ingredient is as described in (I) above, and the above description can be incorporated herein. Preferably, it is a megalosaccharide having no sweetness per se. The blending ratio of FS in the present enhancer is not limited, and can be appropriately selected and adjusted from the range of 5 to 100 mass%. The target saccharides are also as described in (I) above, and the above description can be incorporated herein.

[0045] The present enhancer is used to enhance the sweetness quality (intensity and / or persistence) caused by saccharides or saccharides of the saccharide-containing composition. Here, saccharides are also as described in (I) above, and the above description can be incorporated herein. The form of the present enhancer can have, but is not limited to, a solid form, such as a powder form, a granular form, and a tablet form; a semi-solid or a liquid form, such as a syrup form, liquid form, or paste form. The present enhancer may be composed of only FS (FS 100%), but according to its form, it can be prepared by appropriately blending additives that can be blended in a food or beverage product as another component other than FS as long as the effect of the present enhancer is not hindered. Such an additive is preferably one that does not affect the effect of enhancing the sweetness quality of the saccharides of the present enhancer, and examples include one that is tasteless and more preferably one that is tasteless and odorless. Examples include polysaccharides, such as cellulose, dextrin, starch, and processed starch; and solvents, such as water. In addition, as long as it does not affect the effect of the present enhancer (preferably tasteless, more preferably tasteless and odorless), it is also possible to blend a component that is usually blended in the formulation, such as a dye, antioxidant, and preservative. As described above, since the present enhancer is preferably tasteless, it is preferable not to blend a component having a taste (sweetness, sourness, saltiness, spiciness, astringency, bitterness) as a component other than FS.

[0046] The amount of the present enhancer to be used for the target saccharides or saccharide-containing composition (test sample) is an amount in which FS, which is an active ingredient of the present enhancer, does not exhibit sweetness by itself to the test sample (an amount less than the threshold of sweetness) and enhances the sweetness quality (intensity and / or persistence) of the saccharides or saccharide-containing composition. More preferably, the total amount of FS in 100 mass% of the saccharides or the saccharide-containing sweetening composition is in a range of 0.5 mass% or more and less than the amount of the sweetness threshold, and can be appropriately set within this range. The method for determining the recognition threshold of sweetness of FS and the saccharide-containing composition is as described in (I) above, and the above description can be incorporated herein.

[0047] The intensity of sweetness and persistence of sweetness in the oral cavity can be enhanced by blending the present enhancer in the saccharides or the saccharide-containing sweetening composition at a ratio that does not exhibit sweetness by itself. Therefore, by using the present enhancer, it is possible to reduce the proportion of the saccharides to be blended in the saccharide-containing sweetening composition, and it is possible to achieve a reduction in calories. A more preferred embodiment of the present enhancer is an embodiment in which the intensity of sweetness and persistence of sweetness in the oral cavity are enhanced without affecting the taste other than sweetness of the sucrose-containing sweetening composition by blending the present enhancer in the sucrose or sucrose-containing sweetening composition at a ratio that does not exhibit sweetness by itself.

[0048] (III) Saccharide-containing Food or Beverage Product and Method for Producing the Product The saccharide-containing food or beverage product contains saccharides as a source of its sweetness. Although not limited, the saccharide-containing food or beverage product described in (I) above can be given as an example. The saccharides concentration of the saccharide-containing food or beverage product is also as described in (I) above, and the above description can be incorporated herein. The saccharide-containing food or beverage product (which is hereinafter also referred to as “the present food or beverage product”) is a saccharide-containing food or beverage product in which the FS is blended with the saccharide-containing food or beverage product at a ratio that does not exhibit sweetness by itself.

[0049] The present food or beverage product can be produced by carrying out a step of blending FS at a ratio that does not exhibit sweetness by itself in addition to the saccharides (which is hereinafter also referred to as “the present production method”). As the FS, the present enhancer described in (II) above can also be used. FS and saccharides are as described in (I) above, and the present enhancer is as described in (II above), and the above description can be incorporated herein.

[0050] The blending amount of FS with respect to the target saccharide-containing food or beverage product (test food or beverage product) is an amount in which the FS to be blended does not exhibit sweetness by itself with respect to the test food or beverage product (less than the amount of sweetness threshold) and an amount in which the sweetness quality (intensity and / or persistence) of the saccharide-containing food or beverage product is enhanced. More preferably, the total amount of FS in 100 mass% of the sucrose-containing food or beverage product is in a range of 0.5 mass% or more and less than the threshold of sweetness, and can be appropriately set in this range. The method for determining the recognition threshold of sweetness of FS and the saccharide-containing food or beverage product is as described in (I) above, and the above description can be incorporated herein.

[0051] According to the present production method, it is possible to prepare and provide a saccharide-containing food or beverage product in which the intensity of sweetness and / or persistence in the oral cavity are enhanced by blending the FS at a ratio that does not exhibit sweetness by itself in the saccharide-containing food or beverage product. Therefore, by using the present production method, it is possible to provide a saccharide-containing food or beverage product in which reduction in calories is achieved by reducing the blending amount of the saccharides. A more preferred embodiment of the present production method is a method for producing a sucrose-containing food or beverage product having enhanced intensity of sweetness and / or persistence in the oral cavity without affecting the taste of the sucrose-containing food or beverage product other than sweetness. By using the present production method, it is possible to provide a sucrose-containing food or beverage that achieves reduction in calories without significantly changing the taste.

[0052] As described above, in the present specification, the terms “include” and “contain” include the meaning of consisting of and consisting substantially of.

[0053] The disclosure of the present specification is described below using experimental examples in order to help understanding. However, the disclosure of the present specification is not at all limited by these experimental examples. The following experiments were performed at room temperature (25 ± 5°C) and under atmospheric pressure conditions unless otherwise stated.

[0054] Material The materials used in the following experimental examples and examples are shown in Tables 1-1 and 1-2. FS products 1 to 4 are products containing an oligosaccharide or a megalosaccharide (fructosaccharides: FS) consisting of two or more molecules of fructose bonded to one molecule of glucose.

[0055]

[0056] Experimental Example 1: Threshold Evaluation of Sweetness of FS Recognition thresholds of sweetness of FS products 2 and 3 (test samples) were examined by the following method.

[0057] Panel Untrained panel not engaged in product development Number of people: 36 (7 males and 29 females) The number of subjects was randomly divided into two groups, and each test sample was evaluated by a panel of different groups (FS product 2: 21 people, FS product 3: 15 people). A panel leader was selected separately from the panel. The panel leader was asked to explain the evaluation method to the panel, receive informed consent, present the sample, and record the answer result of the panel according to the experimental manual provided in advance.

[0058] Evaluation Method The sweetness threshold of the test sample was evaluated according to the staircase method (see NPL 2). For the evaluation, all the panelists were required to wear nose clips (the same applies to Experimental Examples 2 to 5). Preparation of Evaluation Sample Each test sample (FS products 2 to 3) was mixed with distilled water (which is hereinafter referred to as “DW”) at a concentration described in Table 2 in 8 steps to prepare an evaluation sample (diluted samples 1 to 8). The number in parentheses in the table indicates the FS concentration in the evaluation sample.

[0059]

[0060] 1. Evaluation by Panel An evaluation test was performed by the following method according to the instructions of the panel leader. (1) Rinsing the mouth twice with DW (spitting out into a paper cup), and then putting the entire amount of the evaluation sample (about 5 mL) presented by the panel leader in the mouth (whole-mouth method), and after tasting well, spitting out the sample into a paper cup. (2) Rinsing the mouth twice with DW (spitting out into a paper cup), the taste quality of the evaluation sample sensed was filled in the evaluation sheet and submitted to the panel leader. (3) The above (1) and (2) were repeated for the evaluation samples sequentially presented by the panel leader.

[0061] 2. Method of Instruction by Panel Leader (Method of Presenting 8-stepEvaluation Samples) The lowest concentration evaluation sample, sample 8, was first presented to a panel, and then the evaluation samples were presented in steps according to the following procedures (a) to (d), and the results of the panel were recorded on the recording paper with “○” (correct answer) and “×” (incorrectincorrec answer or taste quality answer unclear). An example of filling out the recording paper is illustrated in Fig. 1. (a) When the answer result of the panel was “taste quality is unclear” or wrong, it was judged as “×”, the panel was presented with an evaluation sample of one-step-higher concentration and asked to respond to the taste quality of the evaluation sample. (b) Until the panel correctly answered the taste quality of the evaluation sample (decision “○”), the concentration of the evaluation sample was increased stepwise and presented to the panel (ascending-series evaluation). When the answer result of the panel was “○”, the evaluation sample having the same concentration was presented again to the panel, and the concentration at which the taste quality was correctly answered twice in a row was defined as “revert concentration” (A in Fig. 1). (c) Next, the panel was presented with an evaluation sample at one-step-lower concentration and asked to respond to the taste quality of that sample, and until the panel could not understand the taste quality of the evaluation sample (decision “×”), the concentration of the evaluation sample was lowered stepwise and presented to the panel (descending-series evaluation). (d) When the panel answer was “×”, this concentration was defined as a “revert concentration” (B in Fig. 1), and then steps (a) to (c) were repeated until the next three “revert concentration” levels were obtained (C to E in Fig. 1) (total of five points). (e) When the panel answered “sweet” to the lowest-concentration sample, the panel was presented with distilled water. The experiment ended if the panel still answered "sweet” to distilled water.

[0062] 3 Evaluation Results Among the five revert concentrations, the average value of the four points excluding the first one point was used as the perceived sweetness threshold for the test sample (FS products 2 and 3) of each panel individual, and the average value of the whole panel was calculated for each test sample and used as the sweetness recognition threshold of the test sample. However, data of a panel in which DW was answered “sweet” was excluded. Data from panels in which samples with the highest concentration of each formulation of FS products 2 and 3 were rated “not sweet” were also excluded. Table 3 shows the results.

[0063]

[0064] As shown in Table 3, it was confirmed that the sweetness recognition threshold of the oligosaccharide (FS) having a fructose degree of polymerization of 2 to 9 was less than 5.0 mass%. The perceived sweetness threshold of FS product 2 containing FS having a low degree of polymerization of fructose was about 3.8% lower than that of FS product 3. From this, regarding FS, it was acknowledged that the sweetness recognition threshold tended to increase as the degree of polymerization of fructose increased. This result was consistent with the tendency that the higher the degree of polymerization of fructose in the fructooligosaccharide, the lower the degree of sweetness (see NPL 1).

[0065] On the other hand, it has been reported that a megalosaccharide having a fructose degree of polymerization of 10 or more does not exhibit sweetness by itself (NPL 3). As a result of a sensory evaluation test using a general labeled magnitude scale (gLMS) on the FS product 4 (fructose degree of polymerization of 13 to 15), the taste of the aqueous solution containing FS product 4 at concentrations of 0.5 mass%, 5 mass%, and 10 mass% was not significantly different from the taste of DW. The result of 0.5 mass% is described in Experimental Example 2. From this, as described in the article mentioned above, it is thought that a megalosaccharide having a fructose degree of polymerization of 10 or more (FS) does not have sweetness.

[0066] Experimental Example 2: Evaluation of Enhancing Effect of FS on Sweetness Quality (Intensity) of Sucrose For FS product 1, FS product 3, and FS product 4 (test samples), the influence on the intensity of sweetness of sucrose was examined.

[0067] Panel Those who answered correctly to both the five-basic-taste recognition test and concentration difference test (people who made a correct answer to sweet taste). Number of people: 12 (6 males and 6 females)

[0068] In the main test, the panel was trained by the same evaluation method as in the main test using training samples three times in advance. The five-basic-taste recognition test was performed using sweet taste (sucrose: 0.4 g / 100 ml), salty taste (salt: 0.13 g / 100 ml), sour taste (tartaric acid: 0.005 g / 100 ml), bitter taste (caffeine: 0.02 g / 100 ml), and umami taste (sodium glutamate: 0.05 g / 100 ml). The concentration difference test was performed using sweet taste (sucrose: 5.5 and 5.0 g / 100 ml), salty taste (salt: 1.06 and 1.00 g / 100 ml), sour taste (tartaric acid: 0.020 and 0.024 g / 100 ml), and umami taste (sodium glutamate: 0.266 and 0.200 g / 100 ml). The details of three training sessions are shown in Fig. 2.

[0069] Preparation of Evaluation Sample Each test sample (FS Product 1, FS Product 3, and FS Product 4) was added to a 4% sucrose aqueous solution so that the concentration of FS itself was the concentration described in Table 3, thereby preparing various evaluation samples (Evaluation sample A: 1 to 4, Evaluation sample B: 1 to 4, Evaluation sample C: 1 to 4). A 4% sucrose aqueous solution was 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 were unknown to the panel. In the following evaluation, various evaluation samples were presented in random order to each panel (random order described in the evaluation sheet).

[0070] 1. Evaluation by Panel (Evaluation Using General Labeled Magnitude Scale) The following evaluation test was performed using a general labeled magnitude scale (gLMS). gLMS means an evaluation axis labeled　with intensity on a magnitude scale. By evaluating using this, human senses can be acquired as ratio data.

[0071] The intensity of sweetness of the evaluation samples was evaluated by the panels according to the following method in the order of the numbers described in the evaluation sheet. (1) Rinsing the mouth twice with DW (spitting out into a paper cup), and then the entire amount of an evaluation sample of the same number as described in the evaluation sheet is placed in the mouth (whole-mouth method). (2) The intensity of sweetness sensed after tasting well and swallowing is rated on the scale of the evaluation sheet. (3) The intensity of sweetness is evaluated based on the total sweetness, including the maximum sweetness sensed when the evaluation sample is placed in the mouth to the persistent feeling after swallowing. (4) The next evaluation sample is similarly evaluated according to (1) to (3).

[0072] The scale described in the evaluation sheet is shown in Fig. 3. By the panel, the intensity of sweetness sensed for each evaluation sample was rated on the scale of the evaluation sheet. The degree of intensity of sweetness (intensity (%) of sweetness) of each evaluation sample was calculated according to the following formula.

[0073] Mathematical Formula Sweetness intensity (%) = Ratio of intensity of sweetness of evaluation sample when entire scale is 100% (no sensation to strongest imaginable)

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

[0075]

[0076] As shown in Table 4, evaluation samples A (FS product 1), B (FS product 3), and C (FS product 4) were all found to have an effect of enhancing the sweetness of sucrose at a concentration of 0.5 mass% or more. As shown in Experimental Example 1, the sweetness threshold of test sample FS product 1 is 3.83 mass% (FS concentration: 3.7 mass%), and the sweetness threshold of test sample FS product 3 is 5.24 mass% (FS concentration: 5.0 mass%).

[0077] The results of comparing the intensity of sweetness between the case in which FS product 4 was added to 4% sucrose aqueous solution at such a ratio that the FS concentration became 0.5 mass% and the case in which FS product 4 was not added are shown in Fig. 4 (corresponding to the results of “Evaluation sample C (2)” in Table 3). Fig. 4 also shows the results of comparing the intensity of sweetness between the case in which FS product 4 is added to water at such a ratio that the FS concentration becomes 0.5 mass% and the case in which FS product 4 is not added. From Fig. 4, it can be seen that FS (megalosaccharide) contained in FS product 4 has no sweetness. Therefore, it was found that FS product 1, FS product 3, and FS product 4 all have an effect of enhancing the sweetness of sucrose at a concentration less than the sweetness threshold.

[0078] From these results, it was found that fructosaccharide (FS) consisting of two or more molecules of fructose bonded to one molecule of glucose has an effect of enhancing the sweetness of sucrose in the oral cavity at a concentration lower than the sweetness threshold (that is, the concentration at which FS itself does not exhibit sweetness by itself). It was also confirmed that any FS used in this experiment was tasteless at a concentration less than the sweetness threshold, and did not adversely affect the preferable sweetness of sucrose.

[0079] Experimental Example 3: Evaluation of Enhancing Effect of FS on Sweetness Quality (Persistence) of Sucrose For FS products 2 to 4 (test samples), the effect on the persistence of the sweetness of sucrose was examined.

[0080] Panel Those who answered correctly to both the five-basic-taste recognition test and concentration difference test (people who made a correct answer to sweetness). Number of people: 12 (6 males and 6 females) In the main test, the panel was trained by the same evaluation method as in the main test using training samples three times in advance.

[0081] Preparation of Evaluation Sample Each test sample (FS product 2, FS product 3, and FS product 4) was added to 4% sucrose aqueous solution so that the concentrations of FS itself were 0.5 mass%, 2 mass%, and 5 mass%, respectively, to prepare various evaluation samples (Evaluation sample X: 1 to 3, Evaluation sample Y: 1 to 3, Evaluation sample Z: 1 to 3). A 4% sucrose aqueous solution was used as evaluation sample Q. Each of these was placed in a container, and a label with a three-digit random number (number) was attached to the container so that the contents were unknown to the panel. In the following evaluation, various evaluation samples were presented for each panel in random order (random order described in the evaluation sheet).

[0082] 1. Evaluation by Panel (Evaluation Using gLMS) The intensity of sweetness of the evaluation samples was evaluated by the panels according to the following method in the order of the numbers described in the evaluation sheet. As the evaluation sheet, the paper on which the scale shown in Fig. 3 is described was used as in Experimental Example 2. (1) Rinsing the mouth twice with distilled water (spitting out into a paper cup), and then the entire amount of an evaluation sample of the same number as the evaluation sheet is placed in the mouth (whole-mouth method). (2) Before swallowing the evaluation sample, the intensity of sweetness sensed in the mouth is rated on the scale of the evaluation sheet (0s evaluation). (3) A stopwatch is started at the same time as the evaluation sample is swallowed, and the intensity of sweetness after 5 seconds and after 10 seconds (5 s, 10 s) is evaluated. (a) When the stopwatch reaches 5 seconds, the intensity of sweetness sensed in the oral cavity is rated on the scale of the evaluation sheet (5s evaluation). (b) When the stopwatch reaches 10 seconds, the intensity of sweetness sensed in the oral cavity is rated on the scale of the evaluation sheet (10 s evaluation). (4) The next evaluation sample is similarly evaluated according to (1) to (3).

[0083] Based on the results rated on the scale of the evaluation sheet, the intensity (%) of sweetness was determined by the same calculation method as in Experimental Example 2, and the temporal change in the intensity of sweetness of each evaluation sample was evaluated.

[0084] 2 Evaluation Results Fig. 5A shows the results of sweetness intensity evaluation (%) over time of 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), and Fig. 5B shows the results of sweetness intensity evaluation (%) over time of sample Y1 (4% sucrose + 0.5% FS product 3) and evaluation sample Q (4% sucrose). Similarly, the results of 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 Fig. 6, and the results of 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 Fig. 7.

[0085] As shown in Figs. 4 to 6, it was confirmed that all the test samples (FS product 2, FS product 3, and FS product 4) enhanced the sweetness of sucrose at a concentration that did not exhibit sweetness. In addition, it was confirmed that the sweetness enhancing effect of the test sample was maintained for a long time in the oral cavity; that is, the sweetness enhancing effect has persistence. From this, it was found that FS consisting of two or more molecules of fructose bonded to one molecule of glucose has not only an effect of enhancing the sweetness of sucrose but also an effect of suppressing a decrease in the sweetness of sucrose and maintaining the sweetness for a long time in the oral cavity at a concentration lower than the sweetness threshold (that is, the concentration does not exhibit sweetness by itself).

[0086] Experimental Example 4: Evaluation of Enhancing Effect of FS on Sweetness Quality (Intensity / Persistence) of Sucrose-containing Composition The influence of FS product 3 (test sample 1) and FS product 4 (test sample 2) on the sweetness quality (sweetness intensity, persistence) of sucrose-containing food or beverage products was examined. As the sucrose-containing composition, various food or beverage products (7 types of drinks, 9 types of confectionery, 7 types of seasoning, 3 types of dressing, and 6 types of soup / sauce) containing sucrose were used. The amount of sucrose to be added to each food or beverage product was set in consideration of the inherent content of sucrose or saccharides in the material (obtained product) so as to have a degree of sweetness that general consumers prefer when eating without impairing the taste of each food or beverage product. In Tables 5-1 and 5-2, the types of food or beverage product to be evaluated, the sucrose content in the food or beverage product to be evaluated, and the addition amount of the FS product (FS product 3 or FS product 4) are described.

[0087]

[0088] Panel Three panelists were selected from the panels of Experimental Examples 2 and 3. In both Experimental Examples 2 and 3, a person who stably performed the evaluation close to the average value of the panel was selected.

[0089] Preparation of Evaluation SampleA. Drink(1) Coffee Beverage Preparation of Sucrose-containing Coffee Beverage: 16 g of sucrose was mixed with a commercially available coffee beverage to reach a total weight of 400 g, and the mixture was stirred to completely dissolve the sucrose (sucrose concentration: 4%). FS-added sample 1: 2 g of test sample 1 (FS product 3) was mixed with a sucrose-containing coffee beverage to reach a total weight of 100 g, and completely dissolved (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The sucrose-containing coffee beverage was used as it was.

[0090] (2) Black Tea Beverage Preparation of Black Tea with Sucrose: 16 g of sucrose was mixed with a commercially available black tea beverage to reach a total weight of 400 g, and the mixture was stirred to completely dissolve the sucrose (sucrose concentration: 4%). FS-added sample 1: 2 g of test sample 1 (FS product 3) was mixed with a black tea beverage containing sucrose to reach a total weight of 100 g, and completely dissolved (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The black tea beverage containing sucrose was used as it was.

[0091] (3) Cocoa Preparation of Cocoa Sample: 20 g of cocoa (powder) and 28 g of sucrose were mixed until the mixture became uniform, 40 mL of hot water was then added, and the mixture was stirred until it became a paste. To the mixture, 480 mL of heated milk was added, and the mixture was mixed until it became uniform, and then cooled to room temperature in an ice bath. FS-added sample 1: 4 g of the test sample 1 (FS product 3) was mixed with the cocoa sample to reach a total weight of 100 g, and test sample 1 was stirred to completely dissolve it (FS concentration: about 4%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 4%). FS-free sample: The cocoa sample was used as it was.

[0092] (4) Orange Juice FS-added sample 1: 4 g of the test sample 1 (FS product 3) was mixed with orange juice to reach a total weight of 200 g, and test sample 1 was stirred to completely dissolve it (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: Nothing was added to the orange juice, and it was stirred under the same conditions as described above (for preventing precipitation).

[0093] (5) Sugar Acid Solution Preparation of Sugar Acid Solution: 28 g of sucrose and 0.48 g of citric acid were weighed and mixed with DW to reach a total weight of 400 g, and the sucrose and the citric acid were completely dissolved with stirring (sucrose: 7%, citric acid: 0.12%). FS-added sample 1: 2 g of the test sample 1 (FS product 3) was weighed, and the mixture was mixed with the prepared acid saccharide solution to reach a total weight of 100 g, and test sample 1 was stirred to completely dissolve it (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The prepared acid saccharide solution to which nothing was added was used.

[0094] (6) Carbonated Water FS-added sample 1: 8 g of sucrose and test sample 1 (FS product 3) (4 g) were weighed and mixed with carbonated water to reach a total weight of 200 g, and the mixture was stirred to completely dissolve it (sucrose: 4%, FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: 8 g of sucrose was weighed and mixed with carbonated water to reach a total weight of 200 g, and the mixture was completely dissolved with stirring (sucrose: 4%).

[0095] (7) Alcoholic Beverage Preparation of Alcohol Sample: 4 parts of tap water was added to 1 part of a distilled spirit, and the mixture was well stirred (5-fold diluted distilled spirit). 16 g of sucrose was mixed with the 5-fold diluted distilled spirit to reach a total weight of 400 g, and the mixture was completely dissolved with stirring (sucrose: 4%). FS-added sample 1: 2 g of test sample 1 (FS product 3) was mixed with the alcohol sample to reach a total weight of 100 g, and test sample 1 was stirred to completely dissolve it (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The alcohol sample was used as it was.

[0096] B. Confectionery(1) Vegetable Fresh Cream FS-added sample 1: 4 g of sucrose and 4 g of test sample 1 (FS product 3) were weighed, the mixture was mixed with vegetable fresh cream to reach a total weight of 100 g, and the mixture was stirred while avoiding foam forming to completely dissolve it (sucrose: 4%, FS concentration: about 4%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (sucrose: 4%, FS concentration: about 4%). FS-free sample: 4 g of sucrose was weighed and mixed with vegetable fresh cream to reach a total weight of 100 g, and the mixture was stirred while avoiding foam forming to completely dissolve it (sucrose: 4%).

[0097] (2) Animal Fresh Cream FS-added sample 1: 6 g of sucrose and test sample 1 (FS product 3) (2 g) were weighed and mixed with animal fresh cream to reach a total weight of 100 g, and the mixture was stirred while avoiding foam forming to completely dissolve it (sucrose: 6%, FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (sucrose: 6%, FS concentration: about 2%). FS-free sample: 6 g of sucrose was mixed with animal fresh cream to reach a total weight of 100 g, and the mixture was stirred while avoiding foam forming to completely dissolve it (sucrose: 6%).

[0098] (3) Yoghurt FS-added sample 1: 6 g sucrose and test sample 1 (FS product 3) (2 g) were weighed, the mixture was mixed with yogurt to reach a total weight of 100 g, and the mixture was completely dissolved with stirring (sucrose: 6%, FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (sucrose: 6%, FS concentration: about 2%). FS-free sample: 6 g of sucrose was mixed with yogurt to reach a total weight of 100 g, and the mixture was completely dissolved with stirring (sucrose: 6%).

[0099] (4) Apple Jelly Preparation of Apple Jelly Base: To 440 g of apple juice, 2.2 g of sucrose and 1 tea spoon (5 mL) of lemon juice were added, and the mixture was stirred to prepare sucrose-blended apple juice. In another container, 10 g of gelatin was weighed, 100 g of hot water was added, and the gelatin was completely dissolved while stirring. The above sucrose-blended apple juice was blended thereto, and the mixture was stirred well until it became uniform. FS-added sample 1: 2 g of test sample 1 (FS product 3) was mixed with the apple jelly base to reach a total weight of 100 g, and test sample 1 was completely mixed with stirring (FS concentration: about 2%), placed in a container, and cooled in a refrigerator overnight to be solidified. FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The apple jelly base was placed in a container as it was, and cooled and solidified in a refrigerator overnight.

[0100] (5) Sweet Red Bean Soup Preparation of sweet red bean soup sample: After putting 250 g of strained bean paste and 250 g of DW in a pot and stirring the mixture until the mixture became uniform, this was then heated until boiling. After boiling, the heat was reduced to a low heat, a pinch of salt was added, and the mixture was heated while stirring for 5 minutes. Thereafter, the mixture was cooled to room temperature in an ice bath. FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the sweet red bean soup sample to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The sweet red bean soup sample was used as it was.

[0101] (6) Steamed Cake Cake Base Preparation: A cake base was prepared by mixing 150 g of pancake mix, 1 egg, 30 g of sucrose, 85 mL of milk, and 30 g of melted butter. FS-added sample 1: 2.8 g of test sample 1 (FS product 3) was mixed with the cake base to reach a total weight of 70 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 4%). This was placed in a heat-resistant container and heated in a microwave oven (at 500 W for 5 minutes). A cake was confirmed to be fully cooked by inserting a bamboo skewer and seeing that no batter stuck to the skewer. FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 4%). FS-free sample: The cake base was placed in a heat-resistant container as it was and heated and prepared in the same manner.

[0102] (7) Candy FS-added sample 1: In a heat-resistant container, 30 g of sucrose was weighed, and 10 g of DW and 0.8 g of the test sample 1 (FS product 3) were added thereto. This was heated in a microwave oven (600 W for 2 minutes), and stirring and heating were repeated until the sucrose was completely dissolved and thickened. The resulting saccharide solution was dropped onto spread cooking paper, and cooled and solidified in a refrigerator (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: Candy was prepared in the same manner as described above except that the test sample was not blended.

[0103] (8) Honey Honey Sample: The honey was completely dissolved in DW to a final concentration of 10%. FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the honey sample to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The honey sample was used as it was.

[0104] (9) Maple Syrup Syrup Samples: The maple syrup was completely dissolved in DW to a final concentration of 10%. FS-added sample 1: 2 g of test sample 1 (FS product 3) was mixed with the syrup sample to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The syrup sample was used as it was.

[0105] C. Seasoning(1) Combined Stock (Konbu Seaweed and Dried Bonito) Preparation of Combined Stock: In a pot containing 1500 mL of water at room temperature, 12 g of konbu seaweed was put in the water and heated, and the konbu seaweed was taken out just before boiling. After boiling, 40 g of dried bonito flakes were added, and the heat was turned off. When the dried bonito flakes sank, the mixture was filtered with a sieve and then cooled to room temperature (combined stock). FS-added sample 1: 0.5 g of sucrose and 2 g of test sample 1 (FS product 3) were weighed, and the mixture was mixed with a combined stock solution to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (sucrose: 0.5%, FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (sucrose: 0.5%, FS concentration: about 2%). FS-free sample: 0.5 g of sucrose was mixed with a combined stock solution to reach a total weight of 100 g, and the mixture was completely dissolved with stirring (sucrose: 0.5%).

[0106] (2) Bonito-based Broth Preparation of Bonito-based Broth Sample: 3 parts of tap water was added in 1 part of commercially available bonito-based broth, and the mixture was stirred until it became uniform (4-fold diluted broth). FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the 4-fold diluted broth to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The 4-fold diluted broth was used as it was.

[0107] (3) Oyster Sauce Preparation of oyster sauce sample: 4 parts of tap water was added in 1 part of commercially available oyster sauce and the mixture was stirred until it became uniform (5-fold diluted oyster sauce) FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with 5-fold diluted oyster sauce to reach a total weight of 100 g, and test sample 1 was stirred to completely dissolve (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The 5-fold diluted oyster sauce was used as it was.

[0108] (4) Worcestershire Sauce Preparation of Worcestershire sauce sample: 1 part of tap water was added in 1 part of commercially available Worcestershire sauce, and the mixture was stirred until it became uniform (2-fold diluted Worcestershire sauce). FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with and a 2-fold diluted Worcestershire sauce to reach a total weight of 100 g, and test sample 1 was stirred to completely dissolve (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The 2-fold diluted Worcestershire sauce was used as it was.

[0109] (5) Ketchup FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with ketchup to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: Ketchup was used with stirring.

[0110] (6) Mayonnaise FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with mayonnaise to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The mayonnaise was stirred and used.

[0111] (7) Vinegar-based Seasoning Preparation of vinegar-based seasoning sample: 3 parts of tap water was added in 1 part of commercially available vinegar-based seasoning, and the mixture was stirred until it became uniform (4-fold diluted vinegar-based seasoning). FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with 4-fold diluted vinegar-based seasoning to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: 4-fold diluted vinegar-based seasoning was used.

[0112] D. Dressing(1) Caesar Dressing FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with Caesar dressing to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The Caesar dressing was used with stirring.

[0113] (2) Italian Dressing Preparation of Italian Dressing: 200 g of olive oil and 200 g of sushi vinegar were weighed in a bowl, and the mixture was stirred well with a whisk until the whole mixture was emulsified. FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the Italian dressing to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The Italian dressing was used as it was.

[0114] (3) Japanese-style Dressing Preparation of Japanese-style Dressing: 15 g of grated ginger, 15 g of white sesame seeds, 60 g of vegetable oil, 30 g of vinegar, and 30 g of soy sauce were weighed in a bowl, and the mixture was thoroughly stirred with a whisk until the whole mixture was uniformly emulsified. 1.05 g of sucrose was added, and the mixture was stirred well until dissolved. FS-added sample 1: 2 g of test sample 1 (FS product 3) was mixed with the Japanese-style dressing to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The Japanese-style dressing was used as it was.

[0115] E. Soup / Sauce(1) Consomme Soup Preparation of Consomme Soup Sample: 9 g of consomme granules were added in 600 mL of tap water, and the mixture was heated and boiled, and then cooled to room temperature in an ice bath (soup). 3 g of sucrose was mixed with the soup to reach a total weight of 600 g, and the mixture was completely dissolved (sucrose 0.5%). FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the consomme soup sample to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The consomme soup sample was used as it was.

[0116] (2) Chicken Broth Preparation of Chicken Broth: In 400 mL of boiling water, 5 g of chicken broth stock was dissolved, and the solution was cooled 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 reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (sucrose: 0.5%, FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (sucrose: 0.5%, FS concentration: about 2%). FS-free sample: 0.5 g of sucrose was mixed with chicken broth to reach a total weight of 100 g, and the mixture was completely dissolved with stirring (sucrose: 0.5%).

[0117] (3) Wakame Seaweed Soup Preparation of Soup Sample: 1 bag (6.7 g) of wakame soup stock was added to 150 mL of boiled tap water, and the mixture was mixed with stirring. Then the solid content (wakame seaweed and sesame) was removed with a sieve, and the collected soup was cooled to room temperature with ice bath. FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the soup sample to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The soup sample was used as it was.

[0118] (4) Miso Soup Preparation of Miso Soup Sample: To 1 bag of miso soup stock, 160 mL of boiled tap water was added, and the mixture was completely mixed, then the solid content (wakame seaweed) was removed with a sieve, and the collected soup was cooled to room temperature in an ice bath. FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the miso soup sample to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The miso soup sample was used as it was.

[0119] (5) Corn Soup Preparation of Corn Soup Sample: To 1 bag of corn soup stock, 150 mL of boiled tap water was added, the mixture was completely mixed, then a solid content (croutons) was removed, and the collected soup was cooled to room temperature in an ice bath. FS-added sample 1: 2 g of the test sample 1 (FS product 3) was mixed with the corn soup sample to reach a total weight of 100 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The corn soup sample was used as it was.

[0120] (6) Meat Sauce Preparation of Meat Sauce Sample: The meat sauce was heated with boiling water for 5 minutes together with the retort bag, then transferred to a container. FS-added sample 1: 1 g of test sample 1 (FS product 3) was mixed with the meat sauce sample to reach a total weight of 50 g, and test sample 1 was completely dissolved with stirring (FS concentration: about 2%) and cooled to room temperature in an ice bath. FS-added sample 2: Test sample 2 (FS product 4) was prepared in the same manner as described above (FS concentration: about 2%). FS-free sample: The meat sauce sample cooled to room temperature in an ice bath was used as it was.

[0121] 1. Evaluation by Panel (Two-point Discrimination Method) For each evaluation sample, the FS-added sample (FS-added sample 1 or 2) and the FS-free sample (sample) were presented to each panel with a sample number so that the distinction between both samples was not understood, and a sample in which intensity of sweetness and persistent of sweetness were sensed more strongly was selected. The specific procedure is as follows. (1) Rinsing the mouth twice with DW (spitting out into a paper cup), putting the presented sample in the mouth (whole-mouth method) and swallowing after tasting well. (2) Rinsing the mouth with DW and similarly placing another sample in the mouth and swallowing after tasting well. (3) Each panel selecting the number of the sample that has stronger intensity of sweetness and persistence of sweetness. (4) In the evaluation, when all the three panels selected the “FS-added sample,” the result was judged as “there is a difference: ○”. When two or three of the panels selected the “FS-free sample,” the result was judged as “no difference: ×”. On the other hand, when two of the panels selected the “FS-added sample” and one of the panels selected the “FS-free sample,” the evaluations of (1) to (4) above were performed again, and finally, the number of the sample in which intensity of sweetness and persistence of sweetness were strongly sensed was discussed between the panels and determined.

[0122] 2 Evaluation Results As a result of the above evaluation, with respect to evaluation samples A (1) to (7), B (1) to (9), C (1) to (7), D (1) to (3), and E (1) to (6), it was found that both intensity of sweetness and persistence of sweetness of FS-added samples 1 and 2 were stronger than the FS-free samples (enhancing effect). From the above experiment, it was confirmed that in all of the food or beverage products (evaluation samples) containing sucrose, the intensity of sweetness was enhanced and the persistence of sweetness was also enhanced by adding FS.

[0123] Experimental Example 5: Evaluation of Enhancing Effect of FS on Sweetness Quality (Intensity / Persistence) of Saccharides The effect of enhancing the sweetness quality of sucrose by FS shown in Experimental Examples 1 to 4 can be similarly expected for a sweetener with a low degree of sweetness that has the common sweet taste signaling pathway to sucrose. The sweetener with a low degree of sweetness includes monosaccharides (glucose, fructose, other invert-sugar, and converted saccharides), disaccharides (maltose, trehalose, other isomers), and other sweeteners with a low degree of sweetness (maple syrup, honey, high-fructose corn sugar syrup, starch syrup). Therefore, here, using glucose, fructose (as described above, monosaccharide), sucrose, and maltose (as described above, disaccharide) as saccharides, for FS product 3 (test sample 1) and FS product 4 (test sample 2), and for comparison, for the xylooligosaccharide (XOS product) (test sample 3), the influence on the sweetness quality (intensity of sweetness, persistence) of the saccharides was examined.

[0124] Panel Two panelists were selected from the panels of Experimental Examples 2 and 3. In both Experimental Examples 2 and 3, a person who stably performed the evaluation close to the average value of the panel was selected.

[0125] Preparation of Evaluation Sample Preparation of Reference Solution: Various saccharides were dissolved in DW so as to have the concentrations described in Table 6 to prepare saccharide-containing aqueous solutions (reference solutions). The saccharide concentration of each reference solution was set so as to have the same sweetness as that of a 4% sucrose aqueous solution. FS-added sample 1: Test sample 1 (FS product 3) was added to each reference solution so as to have a final concentration of 2%, and completely dissolved (FS concentration: about 2%). FS-added sample 2: Test sample 2 (FS product 4) was added to each reference solution so as to have a final concentration of 2%, and completely dissolved (FS concentration: about 2%). Sample with XOS: Test sample 3 (XOS product) was added to each reference solution so as to have a final concentration of 2%, and completely dissolved (XOS concentration: about 2%). Additive Free Sample: The reference solution was used as it was.

[0126]

[0127] 1. Evaluation by Panel (Two-point Discrimination Method) Evaluation was performed by the following method for each of the five saccharides to be evaluated. Note that the following four-level criteria were adjusted between panels in advance. FS-added sample 1, FS-added sample 2, and XOS-added sample (as described above, the sample) were presented to each panel with a sample number so that the distinction between both samples was not understood, and the intensity of sweetness of each sample was compared with that of the reference solution and evaluated. The specific procedure is as follows. (1) Rinsing the mouth twice with DW (spitting out into a paper cup), then the reference solution is placed in the mouth (whole-mouth method) and swallowed after tasting well. (2) The mouth is rinsed with DW and one sample is similarly placed in the mouth and swallowed after tasting well. (3) The intensity of sweetness of the sample as compared to a reference solution is evaluated in four levels (-(weaker) / +(equal) / ++(stronger) / +++(much stronger)). (4) For the remaining samples, the above (1) to (3) are performed, and evaluation is performed for all samples. (5) After completion of the evaluation, the results are confirmed by consultation by two panels.

[0128] 2 Evaluation Results The results of the evaluation are shown in Table 7. As shown in Table 7, it was found that FS-added samples 1 and 2 had an effect of enhancing the sweetness of not only sucrose but also glucose and fructose as constituent saccharide thereof. In addition, in FS-added samples 1 and 2, an effect of enhancing the sweetness of a disaccharide containing glucose as a constituent saccharide (maltose) was also observed. On the other hand, an effect of enhancing sweetness was not found in a disaccharide composed of galactose and glucose (lactose). Furthermore, the effect of xylooligosaccharides with 2 to 10 xylose linkages enhancing the sweetness was not observed in any saccharides. From this, it was confirmed that FS has an effect of enhancing the sweetness of glucose, fructose, and disaccharide composed of these as constituent saccharides (sucrose, maltose), and this effect is unique to FS, which is not observed in other oligosaccharides, including xylooligosaccharides.

[0129] According to the method for enhancing the sweetness quality and the enhancer of the sweetness quality disclosed in the present specification, it is possible to enhance the intensity of the natural sweetness of saccharides or a saccharide-containing sweetening composition, and to maintain the sweetness for longer according to the embodiment. The method for enhancing the sweetness quality and the enhancer of the sweetness quality can be used in the production step of a saccharide-containing sweetening composition in a factory (including saccharide-containing food or beverage product; the same applies hereinafter), thereby making it possible to enhance the sweetness quality of the saccharide-containing sweetening composition. As a result, the amount of saccharides used in the step for producing the saccharide-containing sweetening composition can be reduced.

[0130] In addition, the method for enhancing the sweetness quality and the enhancer of the sweetness quality disclosed in the present specification can be used in a cooking step of a saccharide-containing sweetening composition in a kitchen (cooking place), such as a restaurant, a dining room, a coffee shop, or for supermarket-prepared dishes or school lunch cooking, and it becomes possible to enhance the sweetness quality of the saccharide-containing sweetening composition according to an embodiment. As a result, the amount of saccharides used in the step of cooking the saccharide-containing sweetening composition can be reduced. Here, the saccharide-containing sweetening composition includes a food or beverage product to be provided, and seasoning, such as a sauce, to be used for cooking the food or beverage product.

[0131] Furthermore, the method for enhancing the sweetness quality and the enhancer of the sweetness quality disclosed in the present specification can be used when a saccharide-containing sweetening composition is eaten at a restaurant or at home, and according to an embodiment, the sweetness quality of the saccharide-containing sweetening composition can be enhanced. As a result, the content of the saccharides in the saccharide-containing sweetening composition to be consumed can be reduced.

Claims

1. A method for enhancing sweetness quality of saccharides, the method comprising: blending at least one fructosaccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose into saccharides or a saccharide-containing sweetening composition at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

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

3. The method for enhancing sweetness quality according to claim 1 or 2, wherein the fructosaccharide is at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of 2 to 99 molecules of fructose bonded to glucose.

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

5. An enhancer of sweetness quality for saccharides or a saccharide-containing sweetening composition, comprising at least one fructosaccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose, and the enhancer of sweetness quality is used at a ratio that does not exhibit sweetness by itself to the saccharides or the saccharide-containing sweetening composition.

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

7. The enhancer of sweetness quality according to claim 5 or 6, wherein the fructosaccharide is at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of 2 to 99 molecules of fructose bonded to glucose.

8. The enhancer of sweetness quality according to claim 5 or 6, wherein the fructosaccharide is at least one saccharide selected from the group consisting of megalosaccharides consisting of 10 to 99 molecules of fructose bonded to glucose.

9. A saccharide-containing food or beverage product comprising at least one fructosaccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

10. The saccharide-containing food or beverage product according to claim 9, wherein the fructosaccharide is at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of 2 to 99 molecules of fructose bonded to glucose.

11. The saccharide-containing food or beverage product according to claim 9, wherein the fructosaccharide is at least one saccharide selected from the group consisting of megalosaccharides consisting of 10 to 99 molecules of fructose bonded to glucose.

12. A method for producing a saccharide-containing food or beverage product for enhancing sweetness quality of saccharides, the method comprising: a step of blending at least one fructosaccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of two or more molecules of fructose bonded to glucose, in addition to saccharides, at a ratio that does not exhibit sweetness by itself, wherein the saccharides are at least one selected from the group consisting of sucrose, maltose, glucose, fructose, trehalose, and cellobiose.

13. The method according to claim 12, wherein the fructosaccharide is at least one saccharide selected from the group consisting of an oligosaccharide and a megalosaccharide consisting of 2 to 99 molecules of fructose bonded to glucose.

14. The method according to claim 12, wherein the fructosaccharide is at least one saccharide selected from the group consisting of megalosaccharides consisting of 10 to 99 molecules of fructose bonded to glucose.

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