WO2018181382A1 - Composition permettant de conférer un goût ressemblant à celui du saccharose - Google Patents

Composition permettant de conférer un goût ressemblant à celui du saccharose Download PDF

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Publication number
WO2018181382A1
WO2018181382A1 PCT/JP2018/012548 JP2018012548W WO2018181382A1 WO 2018181382 A1 WO2018181382 A1 WO 2018181382A1 JP 2018012548 W JP2018012548 W JP 2018012548W WO 2018181382 A1 WO2018181382 A1 WO 2018181382A1
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Prior art keywords
amino acid
component
sucralose
ppm
components
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PCT/JP2018/012548
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English (en)
Japanese (ja)
Inventor
山本　幸子
実紗 西田
敏文 今田
壱 ▲高▼月
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味の素株式会社
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Publication of WO2018181382A1 publication Critical patent/WO2018181382A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Definitions

  • the present invention relates to a composition having a function of imparting a sucrose-like taste and use thereof.
  • Patent Document 1 discloses a technique for improving the body feeling and bitterness of a sweet substance by using a sweet substance and a compound having a calcium receptor activating action in combination.
  • Patent Document 1 exemplifies sucralose as a sweet substance and ⁇ -glutamyl peptide such as ⁇ -Glu-Val-Gly as a compound having a calcium receptor activating action.
  • Patent Document 2 discloses a technique for improving the taste of a high-intensity sweetener by using a high-intensity sweetener and a sweet taste improving composition in combination.
  • sucralose is exemplified as a high-intensity sweetener
  • amino acids are exemplified as a sweet taste improving composition.
  • Patent Document 3 discloses a technique for obtaining a sucrose-like taste by using a sugar alcohol and / or a high-sweetness sweetener and a yeast extract containing a peptide in combination. Patent Document 3 exemplifies sucralose as a high-intensity sweetener.
  • Patent Document 4 discloses a technique for enhancing the “kokumi” by using a ⁇ -glutamyl peptide and a dicarboxylic acid in combination. Patent Document 4 further discloses that proline and other amino acids may be used in combination.
  • Patent No.5195751 WO2007 / 061797 WO2013 / 031746 WO2014 / 119535
  • This invention makes it a subject to provide the technique which provides a sucrose-like taste with respect to food-drinks.
  • sucrose-like taste can be obtained by using a ⁇ -glutamyl peptide and an amino acid or amino acid derivative together with sucralose. Completed the invention.
  • a composition used in combination with sucralose comprising the following components (A) and (B): (A) one or more ⁇ -glutamyl peptides selected from ⁇ -Glu-X-Gly (X represents an amino acid or amino acid derivative) and ⁇ -Glu-Y (Y represents an amino acid or amino acid derivative) ; (B) one or more components selected from amino acids and amino acid derivatives; However, the case where the component (B) is 4-aminobutyric acid is excluded.
  • the composition which is a taste improving agent for sucralose.
  • the component (B) is selected from Gly, Ala, Val, Leu, Ile, Ser, Thr, Met, Gln, Pro, Lys, Arg, His, Phe, S-allylcysteine, ⁇ -alanine, and methylmethioninesulfonium Wherein said composition is one or more ingredients.
  • the component (B) is Gly, L-Ala, DL-Ala, L-Val, DL-Val, L-Leu, DL-Ile, DL-Ser, DL-Thr, L-Met, DL-Met, L From Gln, L-Pro, L-Lys, DL-Lys, L-Arg, L-His, L-Phe, DL-Phe, S-allyl-L-cysteine, ⁇ -alanine, and DL-methylmethioninesulfonium Said composition which is one or more selected ingredients. [9] The composition, wherein the component (B) is one or more components selected from DL-Ile, Gly, L-Met, and L-Val.
  • the ratio of the content of the component (B) to the content of the component (A) is 0.005 to 500 by weight ratio.
  • the ratio of the total content of the components (A) and (B) to the sucralose content is 0.01 to 100 by weight.
  • Said composition. Furthermore, the said composition containing acesulfame K. [13] Furthermore, the said composition containing aspartame.
  • a method for producing a food or drink comprising adding the following components (A) and (B) to a food or drink containing sucralose or a raw material thereof: (A) one or more ⁇ -glutamyl peptides selected from ⁇ -Glu-X-Gly (X represents an amino acid or amino acid derivative) and ⁇ -Glu-Y (Y represents an amino acid or amino acid derivative) ; (B) one or more components selected from amino acids and amino acid derivatives; However, the case where the component (B) is 4-aminobutyric acid is excluded. [15] The method as described above, wherein sucralose is contained so that the eating concentration of sucralose is 5 ppm (w / w) to 500 ppm (w / w).
  • the method wherein the component (A) is ⁇ -Glu-Val-Gly.
  • the component (B) is selected from Gly, Ala, Val, Leu, Ile, Ser, Thr, Met, Gln, Pro, Lys, Arg, His, Phe, S-allylcysteine, ⁇ -alanine, and methylmethioninesulfonium Wherein said method is one or more ingredients.
  • the component (B) is Gly, L-Ala, DL-Ala, L-Val, DL-Val, L-Leu, DL-Ile, DL-Ser, DL-Thr, L-Met, DL-Met, L From Gln, L-Pro, L-Lys, DL-Lys, L-Arg, L-His, L-Phe, DL-Phe, S-allyl-L-cysteine, ⁇ -alanine, and DL-methylmethioninesulfonium Said method being one or more selected components. [21] The method, wherein the component (B) is one or more components selected from DL-Ile, Gly, L-Met, and L-Val.
  • Food / beverage products containing the following components (A) to (C): (A) one or more ⁇ -glutamyl peptides selected from ⁇ -Glu-X-Gly (X represents an amino acid or amino acid derivative) and ⁇ -Glu-Y (Y represents an amino acid or amino acid derivative) ; (B) one or more components selected from amino acids and amino acid derivatives; (C) sucralose; However, the case where the component (B) is 4-aminobutyric acid is excluded. [28] The said food-drinks which are drinks.
  • composition of the present invention is a composition containing the following components (A) and (B): (A) one or more ⁇ -glutamyl peptides selected from ⁇ -Glu-X-Gly (X represents an amino acid or amino acid derivative) and ⁇ -Glu-Y (Y represents an amino acid or amino acid derivative) ; (B) One or more components selected from amino acids and amino acid derivatives.
  • composition of the present invention may further contain sucralose. That is, one aspect of the composition of the present invention is a composition containing the following components (A) to (C): (A) one or more ⁇ -glutamyl peptides selected from ⁇ -Glu-X-Gly (X represents an amino acid or amino acid derivative) and ⁇ -Glu-Y (Y represents an amino acid or amino acid derivative) ; (B) one or more components selected from amino acids and amino acid derivatives; (C) Sucralose.
  • components (A) and (B) are collectively referred to as “active ingredients”.
  • active ingredients When the composition of the present invention contains sucralose or when sucralose is added in the method of the present invention, components (A) to (C) (that is, components (A) and (B) and sucralose) are added. Collectively, it is also called “active ingredient”.
  • the taste of sucralose can be improved as compared with the case of using sucralose alone.
  • the effect of improving the taste of sucralose can be obtained as compared with the case of using sucralose alone.
  • this effect is also referred to as “taste improvement effect”.
  • the taste improvement effect can be obtained by the coexistence of components (A) to (C) in food and drink.
  • the improved taste of sucralose can be obtained by improving the taste of sucralose, that is, the improved taste of sucralose can be imparted to food and drink. That is, “improving the taste of sucralose” includes imparting an improved taste of sucralose.
  • Improved sucralose taste includes sucrose-like taste. That is, by using components (A) to (C) in combination, for example, a sucrose-like taste can be obtained, that is, a sucrose-like taste can be imparted to a food or drink.
  • “Sucrose-like taste” refers to taste close to sucrose, and particularly sweetness close to sucrose.
  • “sucrose-like taste” refers to the “sustainability”, “mid-to-back bulge”, and “rear stickiness” that are felt when sucrose is used. It may be a taste with enhanced sensations such as “sex”, “mid-to-after sucrose-like bulge”, and “sucrose-like post-stickiness”. More specifically, “sucrose-like taste” means “sustainability”, “medium to later” felt when sucrose is used, compared to the taste felt when sucralose is used alone. It may be a taste with enhanced sensations such as “bulge” and “after-seasoning”.
  • sucrose-like taste means, for example, “sustainability”, “mid-to-back bulge”, and “post-stickiness” that are felt when sucrose is used. It may be imparting or enhancing.
  • “middle to after” in terms of taste means what is felt in 1 second to 5 seconds after eating (after having a food or drink in the mouth).
  • “after” in terms of taste refers to something that is felt 2 to 5 seconds after eating (after including a food or drink in the mouth).
  • the definition of those senses is not particularly limited, but may be, for example, those described in the examples.
  • Taste measurement and comparison can be performed, for example, by sensory evaluation by a specialized panel.
  • the composition of the present invention can be used to obtain a taste improvement effect.
  • the composition of the present invention may be used alone or in combination with sucralose, for example.
  • the composition of the present invention can be used so that components (A) to (C) coexist in food and drink. That is, for example, when the composition of the present invention contains sucralose, the composition of the present invention can be used alone to obtain a taste improving effect. This does not prevent the composition of the present invention from being further used in combination with sucralose when the composition of the present invention contains sucralose.
  • the composition of the present invention can be used in combination with sucralose to obtain a taste improving effect.
  • Combining the composition of the present invention with sucralose includes, for example, mixing the composition of the present invention with sucralose, foods and drinks containing sucralose and raw materials thereof (that is, foods and drinks or raw materials thereof) In the case of adding sucralose already), the composition of the present invention and sucralose are added to foods and drinks and raw materials thereof.
  • the composition of the present invention can be used, for example, to improve the taste of sucralose. That is, the composition of the present invention may be, for example, a sucralose taste improver. Moreover, the composition of this invention can be used in order to improve the taste of the food-drinks containing a sucralose, for example. That is, the composition of the present invention may be, for example, a taste improver for foods and drinks containing sucralose. In addition, the composition of the present invention can be used for imparting improved sucralose taste such as sucrose-like taste to food and drink. That is, the composition of the present invention may be, for example, an improved sucralose taste imparting agent, and specifically, a sucrose-like taste imparting agent.
  • sucralose taste improver or “taste improver for foods and drinks containing sucralose” may be used for the composition of the present invention in any application mode. You may use about the composition of this invention used together.
  • the terms “improving sucralose taste-imparting agent” or “sucrose-like taste-imparting agent” may be used for the compositions of the present invention in any embodiment.
  • composition of the present invention may itself exhibit sweetness.
  • the composition of the present invention contains sucralose
  • the composition of the present invention itself exhibits sweetness (specifically, improved sucralose taste such as sucrose-like taste).
  • improved sucralose taste such as sucrose-like taste
  • the composition of the present invention can be used as a sweetener.
  • Component (A) is a ⁇ -glutamyl peptide.
  • the ⁇ -glutamyl peptide is not particularly limited as long as a taste improving effect is obtained.
  • the ⁇ -glutamyl peptide includes a ⁇ -glutamyl tripeptide represented by the general formula: ⁇ -Glu-X-Gly (X represents an amino acid or an amino acid derivative) and a general formula: ⁇ -Glu-Y (Y is an amino acid or ⁇ -glutamyldipeptide represented by (denotes an amino acid derivative).
  • “ ⁇ -” means that X or Y is bonded via a carboxyl group at the ⁇ -position of glutamic acid.
  • the ⁇ -glutamyl peptide one ⁇ -glutamyl peptide may be used, or two or more ⁇ -glutamyl peptides may be used in combination.
  • amino acids include neutral amino acids such as Gly, Ala, Val, Leu, Ile, Ser, Thr, Cys, Met, Asn, Gln, Pro and Hyp, acidic amino acids such as Asp and Glu, and Lys.
  • Basic amino acids such as Arg, His, aromatic amino acids such as Phe, Tyr, Trp, Orn, Sar, Cit, Nva, Nle, Abu, Tau, Hyp, t-Leu, Cle, Aib, Pen, Hse, etc.
  • Other amino acids are mentioned.
  • amino acid residues mean the following amino acids.
  • Amino acid derivatives refer to various derivatives of amino acids as described above.
  • Examples of amino acid derivatives include special amino acids, unnatural amino acids, amino alcohols, and amino acids in which one or more functional groups such as terminal carbonyl group, terminal amino group, and cysteine thiol group are substituted with various substituents.
  • substituents include an alkyl group, an acyl group, a hydroxyl group, an amino group, an alkylamino group, a nitro group, a sulfonyl group, and various protective groups.
  • amino acid derivatives include Arg (NO 2 ): N- ⁇ -nitroarginine, Cys (SNO): S-nitrocysteine, Cys (S-Me): S-methylcysteine, Cys (S— allyl): S-allyl cysteine, Val-NH 2 : Valinamide, Val-ol: Valinol (also known as 2-amino-3-methyl-1-butanol), Met (O): Methionine sulfoxide, and Cys (S-Me) ) (O): S-methylcysteine sulfoxide.
  • ⁇ -glutamyl peptide examples include ⁇ -Glu-Val-Gly, ⁇ -Glu-Abu-Gly, ⁇ -Glu-Nva-Gly, ⁇ -Glu-Abu, and ⁇ -Glu-Nva. It is done.
  • Specific examples of the ⁇ -glutamyl peptide include ⁇ -Glu-Val-Gly, ⁇ -Glu-Abu-Gly, and ⁇ -Glu-Abu, and more specifically, ⁇ -Glu-Val-Gly. Is mentioned.
  • the structural formula of ⁇ -Glu-Val-Gly (CAS 38837-70-6; also called Gluvalicine) is shown in the following formula (I).
  • amino acids and amino acid derivatives constituting the ⁇ -glutamyl peptide are both L-forms unless otherwise specified.
  • any of the ⁇ -glutamyl peptides may be a free form, a salt, or a mixture thereof. That is, the term “ ⁇ -glutamyl peptide” means a free ⁇ -glutamyl peptide, a salt thereof, or a mixture thereof, unless otherwise specified. Further, any of these ⁇ -glutamyl peptides (for example, free form and salt) may include anhydrides and hydrates unless otherwise specified.
  • Salt is not particularly limited as long as it can be taken orally.
  • specific examples of salts for acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, and zinc salts.
  • Salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine.
  • a salt for a basic group such as an amino group specifically, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, Maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, teocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid, adipic acid And salts with organic carboxylic acids such as methanesulfonic acid, benzenesulfonic acid and p-toluenesulfonic acid.
  • 1 type of salt may be used and 2 or more types of salts may be used in combination.
  • ⁇ -glutamyl peptide a commercially available product may be used, or a product produced and obtained as appropriate.
  • the peptide production method is not particularly limited, and for example, a known method can be used.
  • Known methods include, for example, (1) a method of chemically synthesizing a peptide and (2) a method of synthesizing a peptide by enzymatic reaction.
  • a method of chemically synthesizing a peptide For the synthesis of a relatively short peptide having 2 to 3 amino acid residues, it is particularly convenient to use a chemical synthesis method.
  • the peptide When a peptide is chemically synthesized, the peptide can be synthesized or semi-synthesized using a peptide synthesizer.
  • a method for chemically synthesizing a peptide include a peptide solid phase synthesis method.
  • the synthesized peptide can be purified by conventional means, for example, ion exchange chromatography, reverse phase high performance liquid chromatography, or affinity chromatography.
  • Such peptide solid-phase synthesis methods and subsequent peptide purification are well known in the art.
  • a peptide is synthesized by an enzymatic reaction
  • the method described in WO2004 / 011653 can be used.
  • an amino acid or dipeptide in which a carboxyl group is esterified or amidated, and an amino acid in which the amino group is free are reacted in the presence of a peptide-forming enzyme.
  • the dipeptide or tripeptide can be synthesized by reacting with.
  • the synthesized dipeptide or tripeptide can be appropriately purified.
  • Examples of the peptide-forming enzyme include a culture of a microorganism having the ability to produce a peptide, a culture supernatant separated from the culture, a cell separated from the culture, a treated product of the microorganism, and separated from them. Peptide-forming enzyme.
  • the peptide-generating enzyme one appropriately purified as necessary can be used.
  • the ⁇ -glutamyl peptide can be produced, for example, by culturing a microorganism capable of producing the ⁇ -glutamyl peptide and recovering the ⁇ -glutamyl peptide from the culture solution or cells.
  • a yeast containing a ⁇ -glutamyl peptide such as ⁇ -Glu-Abu at a high concentration can be obtained by the method described in JP 2012-213376.
  • ⁇ -glutamyl peptide can be produced, for example, by recovering from agricultural, aquatic and livestock products containing the ⁇ -glutamyl peptide.
  • ⁇ -glutamyl peptide may or may not be a purified product. That is, as the ⁇ -glutamyl peptide, a material containing a high amount of the peptide may be used. “High content of ⁇ -glutamyl peptide” means that the content of ⁇ -glutamyl peptide is 100 ppm (w / w) or more. That is, “mixing (adding) ⁇ -glutamyl peptide” is not limited to blending (adding) the peptide itself, but also includes blending (adding) a material containing a high amount of the peptide. .
  • a material containing a high amount of ⁇ -glutamyl peptide specifically, for example, a culture solution obtained by culturing a microorganism having the ability to produce the peptide, a bacterial cell, a fermentation product such as a culture supernatant, the peptide Agricultural, aquatic and livestock products containing these and processed products thereof.
  • the processed product include those obtained by subjecting the fermented product as described above to treatments such as concentration, dilution, drying, fractionation, extraction, and purification.
  • examples of such processed products include yeast extract containing ⁇ -glutamyl peptide such as ⁇ -Glu-Abu (Japanese Patent Laid-Open No. 2012-213376).
  • foods and drinks may naturally contain ⁇ -glutamyl peptides, but foods and drinks other than such yeast extracts (foodstuffs and seasonings). Itself) may be excluded from the “material containing a high content of ⁇ -glutamyl peptide” in the present invention.
  • the ⁇ -glutamyl peptide may be purified to the desired extent.
  • the ⁇ -glutamyl peptide has a purity of 50% (w / w) or higher, 70% (w / w) or higher, 90% (w / w) or higher, or 95% (w / w) or higher. It may be used.
  • Component (B) is a component selected from amino acids and amino acid derivatives.
  • the amino acid or amino acid derivative is not particularly limited as long as a taste improving effect is obtained.
  • 4-aminobutyric acid (GABA) shall be excluded.
  • Specific examples of the amino acid or amino acid derivative include those exemplified above as the amino acid or amino acid derivative constituting the ⁇ -glutamyl peptide.
  • Specific examples of amino acids or amino acid derivatives include ⁇ -alanine and methylmethionine sulfonium.
  • amino acids or amino acid derivatives examples include Gly, Ala, Val, Leu, Ile, Ser, Thr, Met, Gln, Pro, Lys, Arg, His, Phe, S-allylcysteine, ⁇ -alanine, and methylmethioninesulfonium. Can be mentioned.
  • amino acids or amino acid derivatives more particularly Gly, L-Ala, DL-Ala, L-Val, DL-Val, L-Leu, DL-Ile, DL-Ser, DL-Thr, L-Met, DL- Met, L-Gln, L-Pro, L-Lys, DL-Lys, L-Arg, L-His, L-Phe, DL-Phe, S-allyl-L-cysteine, ⁇ -alanine, DL-methylmethionine Examples include sulfonium. More particularly, amino acids or amino acid derivatives include DL-Ile, Gly, L-Met, and L-Val. As the component (B), one type of component may be used, or two or more types of components may be used in combination.
  • any amino acid or amino acid derivative may be D-form, L-form, or a mixture thereof.
  • a mixture of D-form and L-form is also referred to as “DL-form”.
  • amino acid or amino acid derivative may be used in the form of a salt. That is, the term “amino acid” or “amino acid derivative” means a free amino acid or amino acid derivative, or a salt thereof, or a mixture thereof, unless otherwise specified.
  • the salt of amino acid or amino acid derivative the description of the salt of ⁇ -glutamyl peptide described above can be applied mutatis mutandis.
  • Specific examples of the salt include lysine hydrochloride such as L-lysine hydrochloride and methylmethionine sulfonium chloride such as DL-methylmethionine sulfonium chloride.
  • these amino acids or amino acid derivatives may include anhydrides and hydrates unless otherwise specified.
  • amino acid or amino acid derivative a commercially available product may be used, and an amino acid or an amino acid derivative obtained by appropriately producing it may be used.
  • the production method of the amino acid or amino acid derivative is not particularly limited, and for example, a known method can be used.
  • the amino acid or amino acid derivative can be produced by culturing a microorganism having the ability to produce the amino acid or amino acid derivative, and recovering the amino acid or amino acid derivative from the culture solution or cells.
  • an amino acid or an amino acid derivative can be produced by recovering from an agricultural or fishery product containing the amino acid or amino acid derivative.
  • an amino acid or an amino acid derivative can be produced by chemical synthesis.
  • the amino acid or amino acid derivative may or may not be a purified product. That is, as the amino acid or amino acid derivative, a material containing a high content of the amino acid or amino acid derivative may be used. “High content of amino acid or amino acid derivative” is not particularly limited as long as a taste improving effect is obtained. For example, the content of amino acid or amino acid derivative is 1% (w / w) or more, 1.5% ( w / w) or more, 5% (w / w) or more, or 10% (w / w) or more.
  • “compounding (adding) an amino acid or amino acid derivative” is not limited to blending (adding) the amino acid or amino acid derivative itself, but includes (adds) a material containing a high content of the amino acid or amino acid derivative. It is also included. Specifically, as a material containing a high amount of amino acid or amino acid derivative, specifically, for example, a fermentation product such as a culture solution, cell, or culture supernatant obtained by culturing a microorganism having the ability to produce the amino acid or amino acid derivative. , Agricultural and livestock products containing the amino acids or amino acid derivatives, and processed products thereof.
  • Examples of the processed product include those obtained by subjecting the fermented product as described above to treatments such as concentration, dilution, drying, fractionation, extraction, and purification.
  • examples of the material containing a D-form or L-form amino acid or amino acid derivative include a mixture of isomers such as a DL-form amino acid or amino acid derivative, and a material containing such a mixture.
  • foods and drinks including foodstuffs and seasonings
  • may naturally contain amino acids or amino acid derivatives such foods and drinks (including foodstuffs and seasonings) themselves are “ It may be excluded from “a material containing a high amount of amino acid or amino acid derivative”.
  • the amino acid or amino acid derivative may be purified to the desired extent.
  • amino acids or amino acid derivatives having a purity of 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more It may be used.
  • the L-form component is selected as the component (B) and the D-form component is selected.
  • the amount ratio of the D-form and the L-form is not particularly limited as long as a taste improving effect can be obtained.
  • the selected one may be used as the main enantiomer.
  • the amount of the D-form component relative to the total amount of the D-form and L-form components may be, for example, more than 50%, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, 97% or more, or 99% or more.
  • the amount of the L-form component relative to the total amount of the D-form and L-form components may be, for example, more than 50%, 60% or more, 70% or more, 80% or more, 90% or more, 95% or more, 97% or more, or 99% or more.
  • the ratio of the amount of the D-form component to the total amount of the D-form and L-form components is, for example, 10% Or more, 20% or more, 30% or more, 40% or more, 50% or more, 60% or more, 70% or more, 80% or more, or 90% or more, 90% or less, 80% or less, 70%
  • it may be 60% or less, 50% or less, 40% or less, 30% or less, 20% or less, or 10% or less, or a combination that does not contradict them.
  • the ratio of the amount of the D-form component to the total amount of the D-form and L-form components is a molar ratio, particularly, for example, 40 to It may be 60%, 45-55%, 47-53%, or 49-51%.
  • Component (C) is sucralose.
  • sucralose a commercial item may be used and what was manufactured and acquired suitably may be used.
  • the method for producing sucralose is not particularly limited, and for example, a known method can be used.
  • sucralose can be produced by chemical synthesis.
  • Sucralose may be purified to the desired extent. For example, sucralose having a purity of 50% (w / w) or more, 70% (w / w) or more, 90% (w / w) or more, or 95% (w / w) or more may be used. Good.
  • composition of the present invention contains the above active ingredient.
  • the component is the composition of the present invention.
  • the composition of the present invention contains a component corresponding to both component (A) and component (B), for example, a salt of ⁇ -glutamyl peptide and an amino acid or an amino acid derivative
  • the component is the composition of the present invention.
  • the composition of the present invention is a separate component. (A) and / or component (B) may or may not be included.
  • composition of the present invention may be composed of only the above-mentioned active ingredient or may contain other ingredients.
  • composition of this invention may be comprised as a seasoning (for example, sweetener).
  • “Other ingredients” are not particularly limited as long as they can be taken orally. As the “other ingredients”, for example, those used by blending in seasonings, foods and drinks, or pharmaceuticals can be used.
  • the “other components” include sugars such as sugar, honey, maple syrup, sucrose, glucose, fructose, isomerized sugar, oligosaccharides; sugar alcohols such as xylitol and erythritol; acesulfame K and aspartame High-intensity sweeteners other than sucralose such as: inorganic salts such as sodium chloride, sodium chloride and potassium chloride; organic acids such as acetic acid and citric acid and salts thereof; nucleic acids such as inosinic acid, guanylic acid and xanthylic acid and salts thereof Dietary fibers, pH buffering agents, excipients, bulking agents, fragrances, edible oils, ethanol, water; Examples of the “other ingredients” include high-intensity sweeteners other than sucralose. More specifically, “other ingredients” include acesulfame K and aspartame. Regarding the salt, the description of the salt of the ⁇ -glutamyl
  • composition of the present invention is not particularly limited.
  • the composition of the present invention may be in any form such as powder, granule, liquid, paste or cube.
  • the concentration (content) and content ratio of each component (that is, the active component and optionally other components) in the composition of the present invention are not particularly limited as long as a taste improving effect is obtained.
  • the concentration and content ratio of each component in the composition of the present invention can be appropriately set according to various conditions such as the type of the component, the eating concentration of the component, and the amount of the composition of the present invention used.
  • the total concentration (total content) of the active ingredients in the composition of the present invention is not particularly limited, but for example, 10 ppm (w / w) or more, 100 ppm (w / w) or more, 1000 ppm (w / w) or more, 1 % (W / w) or more, 5% (w / w) or more, or 10% (w / w) or more, 100% (w / w) or less, 99.9% (w / w) 70% (w / w) or less, 50% (w / w) or less, 30% (w / w) or less, 10% (w / w) or less, 5% (w / w) or less, or 1% (W / w) or less, or a combination that does not contradict each other.
  • the “total concentration of active ingredients” means the sum of the concentration of component (A), the concentration of component (B), and the concentration of sucralose (only when sucralose is contained).
  • the ratio (weight ratio) of the content of component (B) to the content of component (A) is, for example, 0 0.005 or more, 0.01 or more, 0.03 or more, 0.05 or more, 0.1 or more, 0.15 or more, 0.2 or more, 0.3 or more, 0.5 or more, 0.7 or more, 1 May be 1.5 or more, 2 or more, 3 or more, or 5 or more, 500 or less, 300 or less, 100 or less, 70 or less, 50 or less, 30 or less, 20 or less, 15 or less, 10 or less, 5 or less Below, 3 or less, 2 or less, 1.5 or less, 1 or less, 0.5 or less, 0.3 or less, or 0.1 or less may be sufficient, and the combination which is not inconsistent may be sufficient.
  • the ratio (weight ratio) of the content of component (B) to the content of component (A) is, for example, 0.005. It may be from ⁇ 500, from 0.01 to 100, or from 0.03 to 50.
  • the ratio (weight ratio) of the total content of components (A) and (B) to the content of sucralose (total content of components (A) and (B) / Content of sucralose) is, for example, 0.01 or more, 0.03 or more, 0.05 or more, 0.1 or more, 0.15 or more, 0.2 or more, 0.3 or more, 0.5 or more, 0.7 or more, 1 or more, 1.5 or more, 2 or more, 3 or more, 5 or more, or 10 or more, 100 or less, 70 or less, 50 or less, 30 or less, 20 or less, 15 or less, 10 or less Below, 5 or less, 3 or less, 2 or less, 1.5 or less, or 1 or less may be sufficient, and the combination which is not inconsistent may be sufficient.
  • the ratio (weight ratio) of the total content of components (A) and (B) to the content of sucralose is, for example, 0.01-100, 0.05-20, or 0.1-10.
  • the ratio (weight ratio) of each of the components (A) and (B) to the content of sucralose is, for example, the component with respect to the content of sucralose exemplified above It may be a ratio calculated from the ratio of the total content of (A) and (B) and the ratio of the content of component (B) to the content of component (A) exemplified above.
  • the ratio (weight ratio) of each of the components (A) and (B) to the sucralose content is, for example, relative to the sucralose content exemplified above
  • the ratio of the total content of components (A) and (B) may be applied mutatis mutandis.
  • the ratio (weight ratio) of the content of component (A) to the content of sucralose (content of component (A) / content of sucralose) is, for example, 0.01 to 5, 0.03 It may be ⁇ 2, or 0.1 ⁇ 0.5.
  • the ratio (weight ratio) of the content of component (B) to the content of sucralose (content of component (B) / content of sucralose) is specifically, for example, 0.001 to 100, 0 It may be 0.003 to 20, or 0.005 to 10.
  • the ratio (weight ratio) of the content of other high-intensity sweeteners to the sucralose content (high ratio other than sucralose) Sweetness degree sweetener content / sucralose content) is, for example, 0.01 or more, 0.03 or more, 0.05 or more, 0.1 or more, 0.15 or more, 0.2 or more, 0.3 Or more, 0.5 or more, 0.7 or more, 1 or more, 1.5 or more, 2 or more, 3 or more, or 5 or more, 15 or less, 10 or less, 5 or less, 3 or less, 2 or less, It may be 1.5 or less, or 1 or less, or a non-conflicting combination thereof.
  • the ratio (weight ratio) of the content of the other high-intensity sweetener to the content of sucralose is, for example, 0 .01-15, 0.05-10, or 0.15-5.
  • the ratio (weight ratio) of the content of the other high-intensity sweetener to the content of sucralose is, for example, acesulfame
  • the ranges exemplified above may be used for each of the content of K and the content of aspartame, or the total of those contents.
  • the content (concentration) of each component shall be calculated based on the quantity of the said component itself in the said raw material. Further, the content (concentration) of each component is calculated based on a value obtained by converting the mass of the salt into the mass of an equimolar free body when the component forms a salt. To do. The content (concentration) of each component is calculated based on the value obtained by converting the mass of the hydrate to the mass of an equimolar anhydride when the component forms a hydrate. Shall be.
  • the content (concentration) of each component in the composition of the present invention can be set so as to satisfy, for example, the total concentration of the active ingredients exemplified above and the content ratio of each component.
  • the content (concentration) of each component in the composition of the present invention is such that, for example, when a food or drink is produced using the composition of the present invention, the eating concentration of the component is in a desired range. It may be.
  • the eating concentration of each component may be, for example, a range described later.
  • each component contained in the composition of the present invention may be mixed with each other and contained in the composition of the present invention, and each component may be contained separately or in any combination separately in the composition of the present invention. It may be. If components (A) to (C) coexist in a food or drink produced by adding the composition of the present invention, a taste improving effect can be obtained.
  • “containing component (B)” means that the composition of the present invention contains the D-form and L-form components as a whole. For example, the components of the D-form and the L-form may be separately contained in the composition of the present invention.
  • a taste improving effect can be obtained by using components (A) to (C) in combination.
  • a taste improving effect can be obtained in food and drink.
  • the method of the present invention is a method for obtaining a taste improving effect, which includes using components (A) to (C) in combination.
  • the method of the present invention may be a method for improving the taste of sucralose including, for example, using components (A) to (C) in combination.
  • the method of the present invention may be a method for improving the taste of foods and drinks containing sucralose, including, for example, using components (A) to (C) in combination.
  • the method of the present invention is a method for imparting improved sucralose taste such as sucrose-like taste to foods and drinks, including, for example, using components (A) to (C) in combination.
  • the method of the present invention may be a method for producing a food or drink including, for example, using components (A) to (C) in combination.
  • Components (A) to (C) can be used together in the production of food and drink.
  • “Combined use of components (A) to (C)” means that a sucralose-containing food or drink or a raw material thereof (that is, a food or drink or a raw material that already contains sucralose) Examples thereof include addition of A) and (B), and addition of components (A) to (C) to food and drink or raw materials thereof. That is, sucralose may be previously contained in a food or drink or a raw material thereof, or may be added to a food or drink or a raw material thereof. “Addition” is also referred to as “compounding”.
  • an active ingredient can be added using the composition of the present invention.
  • at least components (A) and (B) can be added by adding the composition of the present invention.
  • the components (A) to (C) can be added by adding the composition of the present invention. That is, “addition of an active ingredient” includes addition of the composition of the present invention.
  • the food and drink obtained by the method of the present invention is also referred to as “the food and drink of the present invention”.
  • the food or drink of the present invention is a food or drink containing components (A) to (C).
  • the food / beverage products of this invention may be the food / beverage products by which the taste was improved compared with the case where a component (A) and (B) are not contained.
  • the food / beverage products of this invention may be the food / beverage products provided with the taste of improved sucralose, such as sucrose-like taste, for example.
  • the food and drink is not particularly limited, and includes all kinds of food and drink.
  • the food and drink includes seasonings such as sweeteners.
  • Examples of the food / beverage products include food / beverage products to be given sweetness, and particularly food / beverage products to be given a sucrose-like taste.
  • a drink is mentioned as food / beverage products.
  • Examples of foods and beverages include beverages such as milk, soft drinks, alcoholic beverages, soups; dairy products (including beverages) such as fermented milk, yogurt, custard; cakes, mousses, jelly, gums, candies, ice
  • confectionery such as cream and sherbet.
  • “Soft drink” refers to a non-alcoholic beverage (a beverage having an alcohol concentration of less than 1%) excluding milk and dairy products.
  • the soft drink include water, fruit juice (fruit juice), vegetable juice, tea, coffee drink (coffee, milk drink with coffee, etc.), carbonated drink (lemon carbonated drink, etc.), and sports drink. .
  • the provision aspect of food / beverage products is not specifically limited.
  • the food / beverage products may be provided in a form that can be eaten as it is or not.
  • the food and drink may be prepared and eaten in a mode suitable for eating before or during eating, for example.
  • food and drink are not limited to general foods, but also include so-called health foods and medical foods such as nutritional supplements (supplements), functional nutritional foods, and foods for specified health use.
  • the food and drink as exemplified above may be provided as a general food, or may be provided as a health food or a medical food.
  • the food and drink of the present invention can be produced by the same method using the same raw materials as those of ordinary food and drink except that an active ingredient is added.
  • the addition of the active ingredient may be performed at any stage of the production process of the food or drink. That is, an active ingredient may be added to the raw material of food / beverage products, may be added to the food / beverage products in the middle of manufacture, and may be added to the completed food / beverage products.
  • the active ingredient may be added only once, or may be added in two or more times. Each active ingredient may be added to the food or drink or the raw material thereof at the same time, or may be added to the food or drink or the raw material at a separate timing, or in any combination at a separate timing.
  • “adding the component (B)” means that the D-form and L-form components are added as a whole of the method of the present invention.
  • the D-form and L-form components may be added to the food or drink or the raw material thereof at the same time or at different times.
  • each active ingredient is simultaneously eaten or consumed. You may add to the raw material, and may add to food-drinks or its raw material separately separately or in arbitrary combinations.
  • the order of addition of the active ingredient is not particularly limited.
  • component (A) and component (B) When a component corresponding to both component (A) and component (B), for example, a salt of ⁇ -glutamyl peptide and an amino acid or an amino acid derivative, is added, the component is composed of component (A) and component (B). Both. That is, when a component corresponding to both component (A) and component (B), for example, a salt of ⁇ -glutamyl peptide and amino acid or amino acid derivative, is added, component (A) and / or component (B) is added separately. It may or may not be added.
  • the food and drink of the present invention may further contain other components (components other than active ingredients).
  • “other components” here, the description of “other components” in the composition of the present invention described above can be applied mutatis mutandis.
  • “Other components” may be previously contained in the food or drink or its raw material, or may be added to the food or drink or its raw material. That is, the method of the present invention may further include adding “other components”.
  • the composition of the present invention may be further used in combination with “other components”. When “other ingredients” are added, “other ingredients” can be added in the same manner as the active ingredients.
  • the “other ingredients” and the active ingredient may be added to the food or drink or the raw material thereof at the same time, or may be added to the food or drink or the raw material separately or in any combination.
  • the order of adding “other ingredients” and active ingredients is not particularly limited.
  • the addition amount and addition ratio of each component (that is, the active component and optionally other components) in the method of the present invention are not particularly limited as long as a taste improving effect is obtained.
  • the addition amount and addition ratio of each component can be appropriately set according to various conditions such as the type of the component and the intake mode of the food and drink of the present invention.
  • Component (A) may be added to a food or drink or its raw material so that, for example, the concentration of the component (A) is within a desired range.
  • the eating concentration of the component (A) is, for example, 0.005 ppm (w / w) or more, 0.01 ppm (w / w) or more, 0.1 ppm (w / w) or more, 1 ppm (w / w) or more, or It may be 3 ppm (w / w) or more, 200 ppm (w / w) or less, 100 ppm (w / w) or less, 50 ppm (w / w) or less, or 20 ppm (w / w) or less.
  • the eating concentration of the component (A) is, for example, 0.005 ppm (w / w) to 100 ppm (w / w), preferably 0.01 ppm (w / w) to 50 ppm (w / w), More preferably, it may be 3 ppm (w / w) to 20 ppm (w / w).
  • Component (B) may be added to the food or drink or its raw material so that, for example, the eating concentration of component (B) falls within a desired range.
  • the eating concentration of the component (B) is, for example, 0.1 ppm (w / w) or more, 0.3 ppm (w / w) or more, 0.5 ppm (w / w) or more, 1 ppm (w / w) or more, 3 ppm.
  • the eating concentration of the component (B) is, for example, 0.1 ppm (w / w) to 2000 ppm (w / w), 0.3 ppm (w / w) to 1000 ppm (w / w), 0. It may be 5 ppm (w / w) to 700 ppm (w / w).
  • Sucralose may be added to or contained in the food or drink or its raw material so that, for example, the sucralose eating concentration falls within a desired range.
  • the eating concentration of sucralose is, for example, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 30 ppm (w / w) or more, 50 ppm (w / w) or more, 70 ppm ( w / w) or more, or 100 ppm (w / w) or more, 500 ppm (w / w) or less, 300 ppm (w / w) or less, 200 ppm (w / w) or less, 150 ppm (w / w)
  • 100 ppm (w / w) or less, 70 ppm (w / w) or less, or 50 ppm (w / w) or less may be sufficient, and the
  • the sucralose eating concentration is, for example, 5 ppm (w / w) to 500 ppm (w / w), 10 ppm (w / w) to 300 ppm (w / w), or 20 ppm (w / w) to 150 ppm. (W / w) may be sufficient.
  • the said high-intensity sweetener is the food / beverage products or its raw material, for example, the eating density of the said high-intensity sweetener is desired. You may add or contain so that it may become a range.
  • the eating concentration of high-intensity sweeteners other than sucralose is, for example, 5 ppm (w / w) or more, 10 ppm (w / w) or more, 20 ppm (w / w) or more, 30 ppm (w / w) or more, 50 ppm (w / W) or more, 70 ppm (w / w) or more, or 100 ppm (w / w) or more, 500 ppm (w / w) or less, 300 ppm (w / w) or less, 200 ppm (w / w) or less 150 ppm (w / w) or less, 100 ppm (w / w) or less, 70 ppm (w / w) or less, or 50 ppm (w / w) or less, or a consistent combination thereof.
  • the eating concentration of high-intensity sweeteners other than sucralose is, for example, 5 ppm (w / w) to 500 ppm (w / w), 10 ppm (w / w) to 300 ppm (w / w), or 20 ppm. It may be (w / w) to 150 ppm (w / w).
  • the eating concentration of the high-intensity sweetener other than sucralose is, for example, the range exemplified above for each of the eating concentration of acesulfame K and the eating concentration of aspartame, or the total of these eating concentrations. Also good.
  • the eating concentration of each of the above-exemplified components can be used as it is or appropriately modified according to the eating mode of the food or drink to obtain the added amount of the component. That is, when producing a food or drink that is eaten without being concentrated or diluted (for example, eaten as it is), the eating concentration of each of the components exemplified above may be read as the added amount of the component as it is. Moreover, when manufacturing the food / beverage products which are concentrated or diluted and eaten, the addition amount of the said component can be set from the eating concentration of each component illustrated above and the magnification of concentration or dilution. For example, in the case of producing a food or drink that is diluted 10 times and eaten, 10 times the eating concentration of each component exemplified above may be set as the addition amount of the component.
  • the description about the content ratio of each component in the composition of the present invention can be applied mutatis mutandis. That is, the content ratio of each component in the composition of the present invention can be read as the addition amount or content ratio of each component in the method of the present invention.
  • concentration) of each component shall be calculated based on the quantity of the said component itself in the said raw material.
  • concentration concentration
  • concentration concentration of each component
  • concentration concentration of each component
  • concentration concentration of each component
  • the amount added is not particularly limited as long as a taste improving effect is obtained.
  • the addition amount of the composition of this invention can be suitably set according to various conditions, such as the kind of component to add, the density
  • the composition of this invention may be added with respect to food-drinks or its raw material so that the eating concentration of each component may become in the eating concentration range of the said component illustrated above, for example.
  • ppm means “ppm (w / w)”.
  • ⁇ -glutamyl peptide used in the test was obtained as follows. That is, ⁇ -Glu-Val-Gly was synthesized according to the method described in WO2015 / 133547.
  • Example 1 Examination of combined effect of sucralose and ⁇ -Glu-Val-Gly ⁇ Method> Lemon carbonated drink (prototype) was used as an evaluation system. Table 1 shows the recipe for each sample. The amount of high-intensity sweetener (sucralose, acesulfame K, and / or aspartame) is controlled by the strength of the sweetness of the control product (without ⁇ -Glu-Val-Gly). The amount of sweetness equivalent to that of the product).
  • aqueous solution containing anhydrous citric acid, lemon flavor, and sucrose or high-intensity sweetener at a concentration 5 times the concentration at the time of eating, and eat ⁇ -Glu-Val-Gly for evaluation products It was prepared by adding 5 times the time concentration and then diluting 5 times with carbonated water (refrigerated product).
  • Example 2 Examination of combined effect of sucralose, ⁇ -Glu-Val-Gly and amino acid ⁇ Method>
  • Lemon carbonated drink (prototype) was used as an evaluation system.
  • the recipes for each sample are shown in Tables 3 and 4.
  • the lemon carbonated drink was prepared in the same procedure as in Example 1.
  • the concentration of each amino acid was set to a concentration below the threshold that affects the taste and flavor when added to a lemon carbonated beverage alone (the concentration that does not affect the taste and flavor when added alone to a lemon carbonated beverage).
  • “amino acid” includes amino acid derivatives.
  • a sensory evaluation is conducted by a panel of 2 to 5 people with the strength of “mid-to-after sucrose-like bulge” and “after-sucrose-like stickiness”, and sucrose is used in combination with each amino acid.
  • the enhancement effect of taste taste was identified.
  • a 100 mm line scale was used.
  • index product 1 “uses high-intensity sweetener + ⁇ -Glu-Val-Gly non-added” is “0 mm” (score 0)
  • index product 2 “high-sweetness” Sweetener use + ⁇ -Glu-Val-Gly 50 ppm added ”was defined as“ 100 mm ”(score 100)
  • the score of the control product“ high sweetener use ⁇ -Glu-Val-Gly 15 ppm added ” was plotted.
  • a composition capable of imparting a sucrose-like taste to foods and drinks can be provided. Moreover, according to the present invention, a food or drink with a sucrose-like taste can be produced.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une technique permettant de conférer un goût ressemblant à celui du saccharose à des aliments et des boissons. Par utilisation combinée d'un γ-glutamyl peptide , tel que le peptide γ-Glu-Val-Gly, et d'un acide aminé ou d'un dérivé d'acide aminé avec du sucralose, un goût ressemblant à celui du saccharose est conféré à des aliments et des boissons.
PCT/JP2018/012548 2017-03-28 2018-03-27 Composition permettant de conférer un goût ressemblant à celui du saccharose WO2018181382A1 (fr)

Applications Claiming Priority (2)

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JP2017063232A JP2020096532A (ja) 2017-03-28 2017-03-28 ショ糖様呈味を付与する機能を有する組成物
JP2017-063232 2017-03-28

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WO2018181382A1 true WO2018181382A1 (fr) 2018-10-04

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008139946A1 (fr) * 2007-05-08 2008-11-20 Ajinomoto Co., Inc. Edulcorant
WO2015137317A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Agent exhausteur de goût
JP2016168044A (ja) * 2015-03-12 2016-09-23 味の素株式会社 コク味付与機能を有する組成物
JP2016168045A (ja) * 2015-03-12 2016-09-23 味の素株式会社 コク味付与機能を有する組成物
JP2016171761A (ja) * 2015-03-16 2016-09-29 味の素株式会社 苦味の抑制方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008139946A1 (fr) * 2007-05-08 2008-11-20 Ajinomoto Co., Inc. Edulcorant
WO2015137317A1 (fr) * 2014-03-11 2015-09-17 味の素株式会社 Agent exhausteur de goût
JP2016168044A (ja) * 2015-03-12 2016-09-23 味の素株式会社 コク味付与機能を有する組成物
JP2016168045A (ja) * 2015-03-12 2016-09-23 味の素株式会社 コク味付与機能を有する組成物
JP2016171761A (ja) * 2015-03-16 2016-09-29 味の素株式会社 苦味の抑制方法

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