JP2015142521A - Sweetener taste improvement method, improver and taste improvement composition - Google Patents
Sweetener taste improvement method, improver and taste improvement composition Download PDFInfo
- Publication number
- JP2015142521A JP2015142521A JP2014016889A JP2014016889A JP2015142521A JP 2015142521 A JP2015142521 A JP 2015142521A JP 2014016889 A JP2014016889 A JP 2014016889A JP 2014016889 A JP2014016889 A JP 2014016889A JP 2015142521 A JP2015142521 A JP 2015142521A
- Authority
- JP
- Japan
- Prior art keywords
- sweetener
- glucosamine
- taste
- acetylglucosamine
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000003765 sweetening agent Substances 0.000 title claims abstract description 70
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- 230000006872 improvement Effects 0.000 title abstract description 8
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Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、甘味料の呈味改善方法、甘味料の呈味改善剤、及び呈味改善組成物に関する。 The present invention relates to a sweetener taste improving method, a sweetener taste improving agent, and a taste improving composition.
甘味料には、砂糖、ブドウ糖、マルトース等の糖類、還元パラチノース、キシリトール、マルチトール、エリスリトール等の糖アルコール類などの天然甘味料；アスパルテーム、ネオテーム、アリテームに代表されるペプチド系甘味物質、ステビア甘味料のステビオサイドに代表される配糖体系甘味物質、スクラロースに代表される蔗糖誘導体、サッカリンナトリウム、アセスルファムＫなどの合成甘味料がある。 Sweeteners include sugars, glucose, maltose and other sugars, reduced palatinose, xylitol, maltitol, sugar alcohols such as erythritol, and other natural sweeteners; peptide-based sweet substances typified by aspartame, neotame, and aritem, stevia sweetness There are glycoside sweeteners represented by stevioside, sucrose derivatives represented by sucralose, synthetic sweeteners such as saccharin sodium and acesulfame K.
近年の健康志向の高まりから、くどい甘味は天然甘味料及び合成甘味料を含めて敬遠されつつある。また、スクラロース、アスパルテーム、アセスルファムＫ、ステビオサイド等の低カロリーの高甘味度甘味料を使用した飲食物が増加している。このような高甘味度甘味料は、低カロリーかつショ糖の数百倍の甘味度を有するという利点を有する反面、口中に含んだ際の不自然な甘味の出方や、後味として持続する甘味（いわゆる後引き）及び不自然な苦味等の後味等の高甘味度甘味料特有の不快な異味があり、呈味の質がショ糖よりも劣るという欠点を有している。 Due to the recent increase in health consciousness, bitter sweetness, including natural sweeteners and synthetic sweeteners, is being avoided. In addition, foods and drinks using low-calorie high-intensity sweeteners such as sucralose, aspartame, acesulfame K, and stevioside are increasing. Such high-intensity sweeteners have the advantage of being low in calories and having a sweetness several hundred times that of sucrose, but on the other hand, the appearance of unnatural sweetness when contained in the mouth and the sweetness that lasts as a aftertaste There are unpleasant tastes peculiar to high-intensity sweeteners such as (so-called after-drawing) and after-taste such as unnatural bitterness, and the taste quality is inferior to sucrose.
かかる課題に取り組むものとして、植物の抽出物若しくは精油からなる高甘味度甘味料の呈味改善剤（特許文献１，２）や、ルチン及び／又はルチン誘導体からなる後甘味の呈味改良剤（特許文献３）等が開示されている。 As tackling such a problem, a taste improving agent for high-intensity sweeteners comprising plant extracts or essential oils (Patent Documents 1 and 2), and a post-sweet taste taste improving agent comprising rutin and / or rutin derivatives ( Patent Document 3) and the like are disclosed.
グルコサミンは、自然界ではエビやカニなどの甲殻類のキチンの主成分として存在する、グルコースの２位の水酸基がアミノ基に置換されたアミノ糖である。Ｎ−アセチルグルコサミンは、グルコサミンの２位のアミノ基がアセチル化されたものである。これらは主に関節の修復効果を目的とするサプリメントの成分として、よく食用に用いられている安全かつ安価な成分である。しかしながら、グルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方の、甘味料の呈味改善効果は報告されていない。 Glucosamine is an amino sugar in which the hydroxyl group at the 2-position of glucose is substituted with an amino group, which exists as a main component of crustacean chitin such as shrimp and crab in nature. N-acetylglucosamine is obtained by acetylating the amino group at the 2-position of glucosamine. These are safe and inexpensive components that are often used for food as components of supplements mainly for the purpose of repairing joints. However, the effect of improving the taste of at least one of glucosamine and N-acetylglucosamine has not been reported.
本発明者らは、驚くべきことに、グルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方を、甘味料を含む飲食品に添加することにより、かかる甘味料の呈味改善効果があることを見いだし、本発明を完成させるに至った。 The present inventors have surprisingly found that by adding at least one of glucosamine and N-acetylglucosamine to a food or drink containing a sweetener, there is an effect of improving the taste of the sweetener. The present invention has been completed.
本発明は以下の通りである。
［１］甘味料と、グルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方とを組み合わせることを特徴とする甘味料の呈味改善方法。
［２］甘味料１に対してグルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方が1/10以上10以下の重量比で組み合わされる項１に記載の呈味改善方法。
［３］前記甘味料が高甘味度甘味料である項１に記載の呈味改善方法。
［４］前記高甘味度甘味料が、スクラロース、アスパルテーム、アドバンテーム、アセスルファムカリウム、ステビア抽出物、ラカンカ抽出物、ネオテーム、アリテーム、及びサッカリンナトリウムからなる群より選択される項３に記載の方法。
［５］グルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方を含有することを特徴とする甘味料の呈味改善剤。
［６］前記甘味料が、スクラロース、アスパルテーム、アドバンテーム、アセスルファムカリウム、ステビア抽出物、ラカンカ抽出物、ネオテーム、アリテーム、及びサッカリンナトリウムからなる群より選択される１以上の高甘味度甘味料である項５に記載の呈味改善剤。
［７］甘味料と、該甘味料の呈味が改善される量のグルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方とを含むことを特徴とする呈味改善組成物。
［８］前記組成物中の前記甘味料が0.00001〜1重量％、グルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方が0.001〜0.1重量％である項７に記載の呈味改善組成物。
［９］前記甘味料が、スクラロース、アスパルテーム、アドバンテーム、アセスルファムカリウム、ステビア抽出物、ラカンカ抽出物、ネオテーム、アリテーム、及びサッカリンナトリウムからなる群より選択される１以上の高甘味度甘味料である項７に記載の呈味改善組成物。
The present invention is as follows.
[1] A method for improving the taste of a sweetener, comprising combining a sweetener with at least one of glucosamine and N-acetylglucosamine.
[2] The taste improving method according to item 1, wherein at least one of glucosamine and N-acetylglucosamine is combined at a weight ratio of 1/10 to 10 with respect to sweetener 1.
[3] The taste improving method according to item 1, wherein the sweetener is a high-intensity sweetener.
[4] The method according to item 3, wherein the high-intensity sweetener is selected from the group consisting of sucralose, aspartame, advantame, acesulfame potassium, stevia extract, rakanka extract, neotame, aritem, and saccharin sodium.
[5] A sweetener taste improving agent comprising at least one of glucosamine and N-acetylglucosamine.
[6] The sweetener is one or more high-intensity sweeteners selected from the group consisting of sucralose, aspartame, advantame, acesulfame potassium, stevia extract, rakanka extract, neotame, aritem, and saccharin sodium. 5. A taste improving agent according to 5.
[7] A taste improving composition comprising a sweetener and at least one of glucosamine and N-acetylglucosamine in an amount that improves the taste of the sweetener.
[8] The taste improving composition according to item 7, wherein the sweetener in the composition is 0.00001 to 1% by weight, and at least one of glucosamine and N-acetylglucosamine is 0.001 to 0.1% by weight.
[9] The sweetener is one or more high-intensity sweeteners selected from the group consisting of sucralose, aspartame, advantame, acesulfame potassium, stevia extract, rakanka extract, neotame, aritem, and saccharin sodium. 8. The taste improving composition according to 7.
食用に用いられているグルコサミン及び／又はＮ−アセチルグルコサミンを用いて、安全かつ安価に甘味料の呈味を改善することができる。 The taste of sweeteners can be improved safely and inexpensively using glucosamine and / or N-acetylglucosamine used for food.
本明細書において、「甘味料」には天然甘味料及び／又は合成甘味料が含まれる。天然甘味料としては、砂糖、ブドウ糖、マルトース等の糖類、還元パラチノース、キシリトール、マルチトール、エリスリトール等の糖アルコール類などが含まれ、合成甘味料としては、アスパルテーム、アドバンテーム、ネオテーム、及びアリテームに代表されるペプチド系甘味物質、ステビア甘味料のステビオサイドに代表される配糖体系甘味物質、スクラロースに代表される蔗糖誘導体、サッカリンナトリウム、並びにアセスルファムＫなどが含まれる。本発明の甘味料は１種類でも、２種類以上が組み合わされたものでもよい。 In the present specification, the “sweetener” includes a natural sweetener and / or a synthetic sweetener. Natural sweeteners include sugars such as sugar, glucose, maltose, sugar alcohols such as reduced palatinose, xylitol, maltitol, erythritol, etc., and synthetic sweeteners include aspartame, advantame, neotame, and aritem Examples thereof include peptide-based sweet substances represented by typical examples, glycoside-type sweet substances represented by stevioside, a stevia sweetener, sucrose derivatives represented by sucralose, sodium saccharin, and acesulfame K. The sweetener of the present invention may be one kind or a combination of two or more kinds.
本明細書において、「高甘味度甘味料」とは、砂糖に比べて強い甘味を有する（例えば砂糖の１００倍以上の甘味を有する）天然甘味料及び／又は合成甘味料を意味する。そのような高甘味度甘味料の例としては、スクラロース、アセスルファムカリウム（アセスルファムＫ）、アスパルテーム及びアスパルテーム誘導体（アドバンテームなど）、ステビア抽出物（ステビオサイド、レバウディオサイドなど）、ソーマチン、グリチルリチン、ネオテーム、アリテーム、ラカンカ（羅漢果）抽出物、サッカリンナトリウムなどが挙げられる。 In the present specification, the “high-intensity sweetener” means a natural sweetener and / or a synthetic sweetener having a sweetness stronger than that of sugar (for example, having a sweetness of 100 times or more that of sugar). Examples of such high intensity sweeteners include sucralose, acesulfame potassium (acesulfame K), aspartame and aspartame derivatives (such as advantame), stevia extract (such as stevioside, rebaudioside), thaumatin, glycyrrhizin, neotame , Ariteme, rakanka extract, sodium saccharin and the like.
本発明に用いるステビア抽出物は、南米原産のキク科多年生植物であるステビアレバウディアナ・ベルトニの葉や茎等から、水又は有機溶媒で抽出、精製されたものであり、ステビオサイド及びレバウディオサイドＡを、甘味の主成分として含有するものである。さらに、本願のステビア抽出物には、α−グルコシルトランスフェラーゼ等を用いて、上記ステビア抽出物にグルコースやフルクトース等の糖を転移した酵素処理ステビアも含まれる。 The stevia extract used in the present invention is extracted and purified with water or an organic solvent from leaves and stems of Stevia rebaudiana and Bertoni, which is a perennial asteraceae plant native to South America. Stevioside and rebaudio Side A is contained as a main component of sweetness. Furthermore, the stevia extract of the present application also includes enzyme-treated stevia in which sugars such as glucose and fructose are transferred to the stevia extract using α-glucosyltransferase or the like.
本発明に用いるラカンカ抽出物は、中国南部の高冷地で栽培されているウリ科の果実の生又は乾燥したものからエタノールなどで抽出されるもので、モグロシドＶ（ファイブ）を甘味の主成分として含有するものである。 The rakanka extract used in the present invention is extracted from raw or dried cucurbitaceae fruits cultivated in a cold area in southern China with ethanol or the like, and mogroside V (five) is the main component of sweetness. It is contained as
好ましくは、高甘味度甘味料は、スクラロース、アスパルテーム、アドバンテーム、アセスルファムカリウム、ステビア抽出物、ラカンカ抽出物、ネオテーム、アリテーム、及びサッカリンナトリウムからなる群より選択される１以上の高甘味度甘味料である。 Preferably, the high intensity sweetener is one or more high intensity sweeteners selected from the group consisting of sucralose, aspartame, advantame, acesulfame potassium, stevia extract, rakanka extract, neotame, alitame, and saccharin sodium. is there.
グルコサミンは、グルコースの２位の水酸基がアミノ基に置換された公知のアミノ糖である。グルコサミンは、公知の方法、例えばエビ、カニ等の甲殻類の外殻のカルシウム及び／又はタンパク質を塩酸水溶液及び／又は水酸化ナトリウム水溶液を用いて取り除き、それにより生じたキチンを塩酸または硫酸で加水分解する方法により製造してもよいし、イカ由来のキチン/キトサンから製造してもよいし（例えば特許第５０５２７０２号）、または市販のグルコサミンを用いてもよい。市販のグルコサミンの例としては、例えば商品名「コーヨーグルコサミン」（甲陽ケミカル株式会社）が挙げられる。 Glucosamine is a known amino sugar in which the hydroxyl group at the 2-position of glucose is substituted with an amino group. Glucosamine can be obtained by a known method, for example, removing calcium and / or protein from the shell of shellfish such as shrimp and crab using an aqueous hydrochloric acid solution and / or an aqueous sodium hydroxide solution, and hydrolyzing the resulting chitin with hydrochloric acid or sulfuric acid. It may be produced by a method of decomposing, may be produced from squid-derived chitin / chitosan (for example, Japanese Patent No. 5052702), or commercially available glucosamine may be used. As an example of commercially available glucosamine, the brand name "Koyo glucosamine" (Koyo Chemical Co., Ltd.) is mentioned, for example.
Ｎ−アセチルグルコサミンは、グルコサミンの２位のアミノ基がアセチル化された公知のアミノ糖誘導体である。Ｎ−アセチルグルコサミンは公知の方法により製造してもよいし、または市販のＮ−アセチルグルコサミンを用いてもよい。市販のＮ−アセチルグルコサミンの例としては、例えば商品名「Ｎ−アセチルグルコサミンPG」（甲陽ケミカル株式会社）が挙げられる。 N-acetylglucosamine is a known amino sugar derivative in which the amino group at the 2-position of glucosamine is acetylated. N-acetylglucosamine may be produced by a known method, or commercially available N-acetylglucosamine may be used. As an example of commercially available N-acetylglucosamine, a brand name "N-acetylglucosamine PG" (Koyo Chemical Co., Ltd.) is mentioned, for example.
グルコサミン及びＮ−アセチルグルコサミンを、甘味料の呈味改善の目的に使用する場合、グルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方を用いればよい。 When glucosamine and N-acetylglucosamine are used for the purpose of improving the taste of sweeteners, at least one of glucosamine and N-acetylglucosamine may be used.
本発明の方法においては、上記の甘味料を単独でまたは２種類以上を組み合わせたものに、呈味改善剤としてグルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方を組み合わせて使用する。 In the method of the present invention, the above-mentioned sweetener is used alone or in combination of two or more, and at least one of glucosamine and N-acetylglucosamine is used in combination as a taste improver.
甘味料とグルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方とを組み合わせて、食品や飲料などの組成物を調製した場合、組成物中の甘味料の量、及びグルコサミン並びにＮ−アセチルグルコサミンのうちの少なくとも一方の量は、いずれも甘味料の呈味を改善する量で適宜決定してもよい。組成物中の甘味料の量は通常0.00001〜30重量％であり、甘味料の種類によっても変更し得る。例えば高甘味度甘味料の場合、通常0.00001〜10重量％、好ましくは0.00001〜1、より好ましくは0.0001〜1重量%、より好ましくは0.001〜1重量%、さらにより好ましくは0.01〜0.1重量%である。高甘味度甘味料のうちでも、スクラロース、アスパルテーム、アセスルファムカリウム、ステビア抽出物、ラカンカ抽出物、ネオテーム、アリテーム、及びサッカリンナトリウムは通常0.001〜10重量％、好ましくは0.001〜1重量%、より好ましくは0.01〜0.1重量%であり、アドバンテームは通常0.00001〜1重量％、好ましくは0.00001〜1重量%、より好ましくは0.0001〜1重量%であり得る。組成物中のグルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方の量（グルコサミン及びＮ−アセチルグルコサミンの両方を用いる場合はそれらの合計量）は通常0.001〜1重量%、より好ましくは0.01〜0.1重量％である。グルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方の量の下限値が0.001重量%未満だと呈味改善の効果が得られない。また、上限値は呈味改善の効果が得られる限り特に限定されないが、グルコサミン及びＮ−アセチルグルコサミン自体に少し甘味があるため、1重量%を超えると飲食品の風味に影響を及ぼし得るし、上記範囲を超えて加えても、呈味改善の更なる改良は期待できないので、経済的に不利である。甘味料に対するグルコサミン並びにＮ−アセチルグルコサミンのうちの少なくとも一方の量の重量比（グルコサミン並びにＮ−アセチルグルコサミンのうちの少なくとも一方／甘味料）は、その利用される食品または飲料組成物に求められる甘さの質や甘味料の甘味倍率に応じて適宜選択されるが、通常1/100以上100以下、好ましくは1/10以上(甘味料100重量部に対して10重量部以上)10以下（甘味料100重量部に対して1000重量部以下）である。下限値の1/100未満では、グルコサミン及び／又はＮ−アセチルグルコサミンによる甘味料の呈味改善効果が小さい。一方、上限値の100を超えてグルコサミン及び／又はＮ−アセチルグルコサミンを加えても、呈味改善の更なる改良は期待できないので、経済的に不利である。 When a composition such as food or beverage is prepared by combining a sweetener with at least one of glucosamine and N-acetylglucosamine, the amount of the sweetener in the composition, and of glucosamine and N-acetylglucosamine At least one of the amounts may be appropriately determined as an amount that improves the taste of the sweetener. The amount of the sweetener in the composition is usually 0.00001 to 30% by weight, and may vary depending on the type of sweetener. For example, in the case of a high-intensity sweetener, it is usually 0.00001 to 10% by weight, preferably 0.00001 to 1, more preferably 0.0001 to 1% by weight, more preferably 0.001 to 1% by weight, and still more preferably 0.01 to 0.1% by weight. is there. Among high-intensity sweeteners, sucralose, aspartame, acesulfame potassium, stevia extract, rakanka extract, neotame, aritem, and saccharin sodium are usually 0.001 to 10% by weight, preferably 0.001 to 1% by weight, more preferably 0.01. The advantame can usually be 0.00001 to 1% by weight, preferably 0.00001 to 1% by weight, more preferably 0.0001 to 1% by weight. The amount of at least one of glucosamine and N-acetylglucosamine in the composition (the total amount when both glucosamine and N-acetylglucosamine are used) is usually 0.001 to 1% by weight, more preferably 0.01 to 0.1% by weight. %. If the lower limit of the amount of at least one of glucosamine and N-acetylglucosamine is less than 0.001% by weight, the effect of improving taste cannot be obtained. In addition, the upper limit is not particularly limited as long as the effect of improving taste is obtained, but because glucosamine and N-acetylglucosamine itself have a little sweetness, if it exceeds 1% by weight, it may affect the flavor of the food and drink, Even if it is added beyond the above range, further improvement in taste improvement cannot be expected, which is economically disadvantageous. The weight ratio of at least one of glucosamine and N-acetylglucosamine to the sweetener (glucosamine and / or N-acetylglucosamine / sweetener) is the sweetness required for the food or beverage composition used. Is appropriately selected according to the quality of the sweetness and the sweetness factor of the sweetener, but usually 1/100 or more and 100 or less, preferably 1/10 or more (10 parts by weight or more with respect to 100 parts by weight of sweetener) 10 or less (sweetness 1000 parts by weight or less for 100 parts by weight of the material). If it is less than 1/100 of the lower limit, the taste improving effect of sweeteners by glucosamine and / or N-acetylglucosamine is small. On the other hand, adding glucosamine and / or N-acetylglucosamine exceeding the upper limit of 100 is economically disadvantageous because further improvement in taste improvement cannot be expected.
呈味改善は、甘味料の有するくどい甘さの低減、及び高甘味度甘味料の有する不快な異味の抑制を含む。より具体的には、角のある不自然な甘味の出方を円やかにし、後味として持続する甘味（いわゆる後引き）を抑制し、及び／又は不自然な苦味の後味等の高甘味度甘味料特有の不快な異味を抑制することができる。このため甘味の切れがよく、食品や飲料がおいしく全体的に自然な味わいになる。 Taste improvement includes reduction of the sweetness of sweeteners and suppression of unpleasant taste of high-intensity sweeteners. More specifically, the degree of unnatural sweetness with horns is rounded, sweetness that persists as a aftertaste (so-called aftertaste) is suppressed, and / or high sweetness such as an unnatural bitter aftertaste An unpleasant taste unique to sweeteners can be suppressed. For this reason, the sweetness is good, and the food and beverage are delicious and have a natural overall taste.
本発明の方法においては、上記の甘味料及び／又は、グルコサミン及び／又はＮ−アセチルグルコサミンの使用形態は問わず、目的に応じて、粉末、顆粒、キューブ、ペースト、液体など任意の形状で使用できる。 In the method of the present invention, the above-mentioned sweetener and / or glucosamine and / or N-acetylglucosamine is used in any form such as powder, granule, cube, paste, liquid, etc., depending on the purpose. it can.
本発明の呈味改善剤は、上記のグルコサミン及び／又はＮ−アセチルグルコサミンを有効成分として含む。 The taste improving agent of this invention contains said glucosamine and / or N-acetylglucosamine as an active ingredient.
本発明の呈味改善剤は、有効成分以外に、目的に応じて種々の添加物、例えば分散剤、賦形剤等を含有してもよい。分散剤、賦形剤としては、例えば還元パラチノース、各種糖類、有機酸或いは有機酸塩、デンプン、デキストリン、デキストラン、粉乳など食用上問題のないものを挙げることができ、いずれを用いるかは当業者により適宜選択される。また、本発明の呈味改善剤は、溶媒または分散媒を含むことができ、例えば水、エタノール等が挙げられる。 The taste improving agent of the present invention may contain various additives such as a dispersant, an excipient and the like depending on the purpose in addition to the active ingredient. Dispersants and excipients include, for example, reduced palatinose, various saccharides, organic acids or organic acid salts, starch, dextrin, dextran, powdered milk, and the like that have no edible problems. Is appropriately selected. Moreover, the taste improving agent of this invention can contain a solvent or a dispersion medium, for example, water, ethanol, etc. are mentioned.
本発明の呈味改善剤はその形態は特に限定されず、例えば粉末、顆粒、キューブ、ペースト、液体など任意の形状であることができる。 The form of the taste improving agent of the present invention is not particularly limited, and may be any shape such as powder, granule, cube, paste, liquid, and the like.
本発明の組成物は、甘味料と、該甘味料の呈味が改善される量のグルコサミン及びＮ−アセチルグルコサミンのうちの少なくとも一方とを含む。組成物中の甘味料及びグルコサミン並びにＮ−アセチルグルコサミンのうちの少なくとも一方の量、及び／又は甘味料に対するグルコサミン及び／又はＮ−アセチルグルコサミンの割合は上述した通りである。この範囲外の場合には、上記したのと同様の不都合が生じる。 The composition of the present invention comprises a sweetener and at least one of glucosamine and N-acetylglucosamine in an amount that improves the taste of the sweetener. The amount of at least one of the sweetener and glucosamine and N-acetylglucosamine in the composition, and / or the ratio of glucosamine and / or N-acetylglucosamine to the sweetener is as described above. If it is out of this range, the same inconvenience as described above occurs.
本発明の組成物には、上記の甘味料及びグルコサミン及び／又はＮ−アセチルグルコサミンの他に、目的に応じて種々の添加物、例えば分散剤、賦形剤等を含むことができる。分散剤、賦形剤としては、上記したものを挙げることができる。また、本発明の組成物は、溶媒または分散媒を含むことができ、例えば水、エタノール等が挙げられる。 In addition to the sweetener and glucosamine and / or N-acetylglucosamine, the composition of the present invention may contain various additives such as a dispersant, an excipient and the like depending on the purpose. Examples of the dispersant and excipient include those described above. Moreover, the composition of this invention can contain a solvent or a dispersion medium, for example, water, ethanol, etc. are mentioned.
本発明の組成物はその形態は特に限定されず、例えば粉末、顆粒、キューブ、ペースト、液体など任意の形状であることができる。したがって、本発明の組成物の製造方法も、用途に応じた製造方法によって製造できる。例えば粉末状の組成物を作る場合には、各成分を粉末化して均一に混合する、または混合した後に粉末化する。また、液体組成物の場合には、各成分を、溶媒（または分散媒） に溶解（または分散） させる。 The form of the composition of the present invention is not particularly limited, and may be any shape such as powder, granule, cube, paste, liquid, and the like. Therefore, the method for producing the composition of the present invention can also be produced by a production method according to the application. For example, when preparing a powdery composition, each component is pulverized and mixed uniformly, or mixed and then pulverized. In the case of a liquid composition, each component is dissolved (or dispersed) in a solvent (or dispersion medium).
本発明の方法、呈味改良剤及び／又は組成物を適用できる分野は特に限定されず、甘味の付与を目的として高甘味度甘味料を添加し得る種々の分野において適用できる。例えば食品分野においては、各種甘味料（粉末、顆粒、キューブ、ペースト、液体などその形態は問わない）の、コーヒー、紅茶、コーラ、炭酸飲料、乳飲料、甘酒などの飲料類； ハードキャンディ、ソフトキャンディなどのキャンディ類； フォンダン、アイシング、ゼリー、ムース、チョコレート、クッキー、ケーキ、アイスクリーム、シャーベット、チューインガムなどの菓子類； スィートピクルス、ドレッシング、たれなどの食品等への利用を挙げることができる。 The field to which the method, taste improver and / or composition of the present invention can be applied is not particularly limited, and can be applied in various fields where a high-intensity sweetener can be added for the purpose of imparting sweetness. For example, in the food field, beverages such as coffee, tea, cola, carbonated drinks, milk drinks, amazake of various sweeteners (regardless of powder, granule, cube, paste, liquid, etc.); hard candy, soft Examples include candy such as candy; fondant, icing, jelly, mousse, chocolate, cookie, cake, ice cream, sorbet, chewing gum, and other confectionery; sweet pickles, dressings, sauces, and other foods.
本発明を飲料に適用する場合、グルコサミン及び／又はＮ−アセチルグルコサミンは熱に対して安定であり、かつ熱量が低いため、コーヒー、紅茶、ダイエットコーラ等の低カロリーの清涼飲料水への適用に特に適している。飲料を容器詰めにする場合、通常の飲料製造の工程に従い、原料成分を調合した後、ＰＥＴボトルなどの容器に詰めたりビンや缶などの容器に詰め、容器詰めの前及び／又は後に加熱殺菌を施せばよい。 When the present invention is applied to beverages, glucosamine and / or N-acetylglucosamine is stable to heat and has a low calorific value, so that it can be applied to low-calorie soft drinks such as coffee, tea, and diet cola. Especially suitable. When a beverage is packed in a container, the ingredients are prepared in accordance with the normal beverage manufacturing process, and then packed in a container such as a PET bottle or a container such as a bottle or can, and heat sterilized before and / or after the container is packed. Can be applied.
また、食品以外の分野としては、例えば歯磨剤、口腔剤、経口医薬（漢方薬を含む）等が挙げられる。 Examples of fields other than food include dentifrices, oral preparations, oral medicines (including traditional Chinese medicines), and the like.
本発明の方法、呈味改良剤及び／又は組成物は、甘味料の使用量の多少によらず、種々の分野において使用できるが、特に高甘味度甘味料を多量に使用する製品（特に食品）において、呈味改善効果が著しく、有用性が高い。そのような高甘味度甘味料はスクラロース、アスパルテーム、アドバンテーム、アセスルファムカリウム、ステビア抽出物、ラカンカ抽出物、ネオテーム、アリテーム、及びサッカリンナトリウムからなる群より選択される１以上の高甘味度甘味料である。 The method, taste improver and / or composition of the present invention can be used in various fields regardless of the amount of sweetener used, but in particular, products (especially foods) that use high-intensity sweeteners in large quantities. ), The taste improving effect is remarkably high and useful. Such a high intensity sweetener is one or more high intensity sweeteners selected from the group consisting of sucralose, aspartame, advantame, acesulfame potassium, stevia extract, rakanka extract, neotame, aritem, and saccharin sodium. .
本明細書中に引用されているすべての特許出願及び／又は文献の開示は、それらの全体が参照により本明細書に組み込まれるものとする。 The disclosures of all patent applications and / or documents cited in this specification are hereby incorporated by reference in their entirety.
以下に実施例を挙げて本発明をより具体的に説明するが、本発明がこれらに限定されないことは言うまでもない。 Hereinafter, the present invention will be described more specifically with reference to examples, but it goes without saying that the present invention is not limited thereto.
実施例１．数種類の甘味料溶液にＮ−アセチルグルコサミン又はグルコサミンを添加した場合の効果
甘味料を含む溶液にＮ−アセチルグルコサミン又はグルコサミンを添加し、Ｎ−アセチルグルコサミン又はグルコサミンを添加しない場合の甘味料を含む溶液（対照区）との比較で官能検査を行なった。
（方法）
甘味度を10%砂糖（上白糖）溶液にあわせた各甘味料（スクラロース、アスパルテーム、アセスルファムＫ、ステビア、アセスルファムＫとスクラロースの混合物、及びアセスルファムＫとアスパルテームの混合物）の溶液を作製した（表１）。これにＮ−アセチルグルコサミン又はグルコサミンを0.01%の濃度になるよう添加し、それぞれの溶液で１０人のパネラーを対象に、Ｎ−アセチルグルコサミン又はグルコサミンを添加しない場合の甘味料溶液と比較して、Ｎ−アセチルグルコサミン又はグルコサミンの添加による味覚の変化を以下の４段階で評価した：「おいしい＝５点」、「ややおいしい＝３点」、「変わらない＝１点」、「まずい＝−１点」。結果をWilcoxon符号付順位和検定で統計処理した。
Example 1. Effect when N-acetylglucosamine or glucosamine is added to several kinds of sweetener solutions Solution containing sweetener when N-acetylglucosamine or glucosamine is not added to a solution containing sweetener and N-acetylglucosamine or glucosamine is added A sensory test was performed in comparison with (control group).
(Method)
A solution of each sweetener (sucralose, aspartame, acesulfame K, stevia, a mixture of acesulfame K and sucralose, and a mixture of acesulfame K and aspartame) was prepared (Table 1). ). To this, N-acetylglucosamine or glucosamine is added so as to have a concentration of 0.01%, and compared with the sweetener solution in the case where N-acetylglucosamine or glucosamine is not added, targeting 10 panelists in each solution, Taste change due to the addition of N-acetylglucosamine or glucosamine was evaluated in the following four stages: “delicious = 5 points”, “slightly delicious = 3 points”, “not changed = 1 point”, “bad” = − 1 point " The results were statistically processed with Wilcoxon signed rank sum test.
なお、各試薬の入手先は以下の通りである。
スクラロース：商品名「サンスイート」（三栄源エフ・エフ・アイ株式会社）
アスパルテーム： 商品名「パルスイートダイエットＧ−１００」（味の素株式会社）
アセスルファムＫ：商品名「サネット」 （キリン協和フーズ株式会社）
ステビア：商品名「レバウディオＪ−１００」（守田化学工業株式会社）
Ｎ−アセチルグルコサミン：商品名「コーヨーSQNAG」（甲陽ケミカル株式会社）
グルコサミン：商品名「コーヨーグルコサミンPG」（甲陽ケミカル株式会社）
In addition, the acquisition place of each reagent is as follows.
Sucralose: Trade name “Sun Sweet” (San-Ei Gen FFI Co., Ltd.)
Aspartame: Product name “Pal Sweet Diet G-100” (Ajinomoto Co., Inc.)
Acesulfame K: Product name “Sanet” (Kirin Kyowa Foods Co., Ltd.)
Stevia: Product name “Rebaudio J-100” (Morita Chemical Industry Co., Ltd.)
N-acetylglucosamine: Trade name “Koyo SQNAG” (Koyo Chemical Co., Ltd.)
Glucosamine: Trade name “Koyo Glucosamine PG” (Koyo Chemical Co., Ltd.)
（結果）
単体の甘味料溶液にＮ−アセチルグルコサミンを0.01%濃度で添加した場合、官能検査によると、単体のアセスルファム溶液以外で、Ｎ−アセチルグルコサミンを添加しない場合と比較して甘味料溶液の評価が向上し、Ｎ−アセチルグルコサミンの添加により、角のある不自然な甘味の出方を円やかにし、甘味の質に厚みを与え、高甘味度甘味料特有の不快な異味が低減されていることが分かった。アセスルファム溶液が、単体での評価が向上していなくてもスクラロースやアスパルテーム等の他の高甘味度甘味料と組み合わせると評価が向上するのは予想外の効果である。さらに、Wilcoxon符号付順位和検定によると、単体のスクラロース溶液において有意に味覚の改善を感じさせた。また有意差はつかなかったものの、Ｎ−アセチルグルコサミンはアセスルファムＫとスクラロースの混合溶液においても甘味の質を円やかにして厚みを与え、味覚を改善させる傾向が見られた（表２）。
(result)
When N-acetylglucosamine is added to a single sweetener solution at a concentration of 0.01%, the sensory test improves the evaluation of the sweetener solution compared to the case where no N-acetylglucosamine is added except for a single acesulfame solution. In addition, by adding N-acetylglucosamine, the unnatural sweetness with horns is rounded, the quality of sweetness is increased, and the unpleasant taste unique to high-intensity sweeteners is reduced. I understood. Even if the acesulfame solution is not improved by itself, it is an unexpected effect that the evaluation improves when combined with other high-intensity sweeteners such as sucralose and aspartame. Furthermore, according to the Wilcoxon signed rank sum test, the taste was significantly improved in a single sucralose solution. Moreover, although there was no significant difference, N-acetylglucosamine also showed a tendency to improve the taste by giving the sweetness to a thicker quality in the mixed solution of acesulfame K and sucralose (Table 2).
単体の甘味料溶液にグルコサミンを0.01%濃度で添加した場合、官能検査によると、試験したすべての甘味料溶液で、グルコサミンを添加しない場合と比較して甘味料溶液の評価が向上し、グルコサミンの添加により甘味の質に自然な厚みを与え高甘味度甘味料特有の不快な異味が低減されていることが分かった。さらに、Wilcoxon符号付順位和検定によると、アセスルファムＫとスクラロースの混合溶液において有意に味覚の改善を感じさせた。また有意差はつかなかったものの、グルコサミンは単体のアスパルテーム溶液及び単体のアセスルファムＫ溶液においても甘味の質に厚みと自然な複雑さを与え、味覚を改善させる傾向が見られた（表３）。 When glucosamine was added to a single sweetener solution at a concentration of 0.01%, the sensory test showed that all sweetener solutions tested improved the evaluation of the sweetener solution compared to when no glucosamine was added. It was found that the unnatural taste unique to the high-intensity sweetener was reduced by adding a natural thickness to the quality of sweetness by the addition. Furthermore, according to the Wilcoxon signed rank sum test, the taste was significantly improved in the mixed solution of acesulfame K and sucralose. Although there was no significant difference, glucosamine also showed a tendency to improve the taste by adding thickness and natural complexity to the quality of sweetness in the simple aspartame solution and simple acesulfame K solution (Table 3).
Claims (9)
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| WO2018186328A1 (en) | 2017-04-04 | 2018-10-11 | 株式会社Ｊ－オイルミルズ | Taste improver |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2010030483A (en) * | 2008-07-30 | 2010-02-12 | Toyoda Gosei Co Ltd | Glove box |
| JP2011030483A (en) * | 2009-07-31 | 2011-02-17 | Dainippon Sumitomo Pharma Co Ltd | Sweetener composition |
| JP2013146271A (en) * | 2005-11-23 | 2013-08-01 | Coca-Cola Co | High sweetness sweetener composition containing anti-inflammatory agent, and composition to which sweetness is imparted thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2013146271A (en) * | 2005-11-23 | 2013-08-01 | Coca-Cola Co | High sweetness sweetener composition containing anti-inflammatory agent, and composition to which sweetness is imparted thereby |
| JP2010030483A (en) * | 2008-07-30 | 2010-02-12 | Toyoda Gosei Co Ltd | Glove box |
| JP2011030483A (en) * | 2009-07-31 | 2011-02-17 | Dainippon Sumitomo Pharma Co Ltd | Sweetener composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018186328A1 (en) | 2017-04-04 | 2018-10-11 | 株式会社Ｊ－オイルミルズ | Taste improver |
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