JPH0648966B2 - Aspartame-containing foods with improved taste - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food containing aspartame as a sweetener, and more specifically, it has an improved taste quality of aspartame and a sweetness almost equal to that of sugar. Aspartame-containing food.

[Conventional technology]

Examples of sweeteners include sugars such as sucrose, glucose, fructose, sugar alcohols such as sorbitol, xylitol, maltitol, amino acids, peptides, protein-based sweeteners, glycyrrhizin, and glycoside sweeteners represented by stevioside. There are substances, artificial sweeteners such as saccharin, and acesulfame. Among them, sugars, especially sugar, have a bitter taste,
It has the most widespread use as a product having a good sweetness without causing any offensive or disagreeable taste. On the other hand, sugar alcohols and peptide sweeteners have been attracting attention as low-cost measures or diet sweeteners in recent years, and various developments have been made, but most of them are not necessarily satisfactory in terms of taste, physical properties and other functions. I'm not satisfied. Among these,
In terms of palatability, dipeptide sweeteners are of a satisfactory quality characterized by a good taste and a refreshing sweetness, but the sweetness is slightly lacking in mouthfulness and has a high sweetening effect. It cannot be denied that there is a tendency that sweetness is easily imparted, which is characteristic of foods. That is,
Dipeptide sweeteners do not leave a bitter taste in the user's mouth, as in saccharin, stevioside, etc.
The dipeptide has a unique sweetness that is strongly characterized by its first taste, and it has a more satisfying sweetness among various sweeteners, which shows a refreshing taste of the product, but it has a sweetness that is higher than that of regular sugar. There is a tendency for slight differences in the richness, thickness, aftertaste characteristics and the like, which may give a user who is accustomed to the sweetness of sugar a strange feeling.

As a method for improving the sweetness of such a dipeptide sweetener, potassium aluminum sulfate and naringin are used in combination (JP-A-52-90667), sodium glutamate is used in combination (JP-A-56-148255), glycine, alanine, serine. (JP-A-57-63068), ascorbic acid (JP-A-58-141760), and the like, and various attempts have been made to make the sweetness of the dipeptide sweetener almost equal to that of sugar. However, it is difficult to obtain sufficiently satisfactory results.

[Problems to be solved by the invention]

The present invention improves the problems in the sweetness of aspartame, which is a representative dipeptide sweetener, that is, it lacks a so-called mouthfulness of thickness and exhibits a slight after-sweetness, and is almost equal to the sweetness of sugar. The purpose is to provide aspartame as a sweetener.

[Means for solving problems]

The present inventors focused their attention on the taste characteristics of the dipeptide sweetener as described above, and as a result of repeated studies to improve the taste quality of a sweet food containing aspartame to a more preferable result, a specific amount of chloride was obtained. The combined use of sodium improves the post-sweetness, imparts a mouthfulness to the thickness, and led to the finding that an aspartame-containing food product that is almost comparable to the sweetness of sugar can be obtained, completing the present invention. .

That is, the present invention is characterized in that it contains aspartame and sodium chloride, the weight ratio of aspartame: sodium chloride is 1: 0.5 to 1:10, and the concentration of sodium chloride is a low concentration that does not feel salty taste. It is a food containing aspartame with improved taste.

The amount of aspartame used in the composition or food of the present invention is adjusted according to the desired degree of sweetness, calories and the like. Therefore, all of the sweeteners used may be dipeptide sweeteners, or other sweeteners such as sucrose, fructose,
Sugars such as glucose and starch, sorbitol, xylitol, maltitol, sugar alcohols such as reduced maltose syrup, saccharin, acesulfame K, stevioside, glycosyl stevioside and other natural and artificial sweeteners may be used in combination with aspartame.

The compounding ratio of aspartame and sodium chloride is 1: 0.5 to 1:10 by weight. When the blending ratio of sodium chloride is 10 or more relative to aspartame, the sweetness becomes unclear, and the saltiness becomes more pronounced than the sweetness, which is not preferable. On the other hand, when the ratio of sodium chloride to aspartame is less than 0.5, the desired sweetness modifier effect of aspartame is lacking. Therefore, the weight ratio of aspartame to sodium chloride is 1: 0.5 to 1:10, more preferably 1: 1 to 1: 6.

The concentration of sodium chloride is a concentration at which saltiness is not felt when eating or drinking as the food concerned or in combination with other foods, that is, a low concentration at least not feeling saltiness in an aqueous solution system in which aspartame coexists. The concentration in this case is higher than the threshold value of sodium chloride in a simple aqueous solution system, and varies depending on the type of coexisting components, concentration, etc., but generally, in the presence of aspartame, 0.2 g / dl or less, preferably 0.1 g or less. If the sodium chloride concentration is less than or equal to / dl, or more specifically, if the sodium chloride concentration is less than or equal to 0.05 g / dl, saltiness is not exhibited in most cases.

That is, in the present invention, it is possible to make the taste quality of aspartame almost equal to that of sugar by combining aspartame and sodium chloride in the above weight ratio without substantially exhibiting the salty taste due to sodium chloride. Is.

In addition, the food subject to the present invention is not limited in kind as long as it contains aspartame except snack foods, but specific examples include the following. Coffee, tea, cola, cider, juice and other dry or liquid beverages, jellies, puddings, sorbets, yogurt, ice cream, lacto ice and other desserts, frozen desserts, dairy products or mixes for preparing these, non- Dairy cream, coffee whitener, toppings, candies, chocolate, chewing gum, dried sweets, half-baked sweets,
Western confectionery, delicacies, pickles, sauces and other seasoned foods.

〔The invention's effect〕

In the present invention, as described above, by coexisting a low concentration of sodium chloride that does not feel saltiness with respect to aspartame at a specific weight ratio, the sweetness of aspartame, thickness, and richness can be achieved without feeling saltiness. And at the same time alleviating the post-sweetness, the sweetness of aspartame can be made almost equal to that of sugar.

Next, the present invention will be further described with reference to experimental examples and examples.

Experimental Example 1 Aspartame 2.0g and sodium chloride 0.5g, 2.0
g, 6.0 g, 16 g, or 24 g (0.25 to 12 added to aspartame 1) dissolved in 10 tea liquors were used as samples, and those without sodium chloride were used as a control and were well trained. Twenty taste panels performed sensory evaluation by a two-point preference comparison method. As shown in Table 1, when 1 to 8 of sodium chloride was added to aspartame 1 (sodium chloride concentration of 0.02 to 0.16 g / dl), the post-sweetness was improved, and the thickness and richness were significantly enhanced. Preferred by.

A sensory test was conducted by a three-point discrimination test method using a panel of 20 people for the above-mentioned samples No. 2 and No. 3 and a 5 g / dl aqueous solution of sucrose as a control, and a combination of the control sample, the control sample and the test sample. As a result, as shown in Table 2, the quality of taste was uniform.

Experimental Example 2 40 g of commercial instant coffee and 2.5 g of salt were mixed with hot water 5
Make coffee liquid dissolved in 3 and make it into 3 groups (1.5 each)
Aspartame (0.375 g) was added to the first group, saccharin (0.255 g) was added to the second group, and Cyclo (1.88 g) was added to the third group. Also, as a control group, a well-trained taste panel 10 was prepared by experimentally producing a control first group (aspartame), a control second group (saccharin), and a control third group (ticuro) in which no salt was added in the same manner as above. Sensory evaluation was performed by a two-point preference comparison method by name. As shown in Table 3, the effect of adding salt was effective only on aspartame, and it was confirmed that the bitterness and astringency of each of ticulo and saccharin were emphasized and the preference was decreased. .

Example 1 Aspartame was added to a coffee liquid prepared by a conventional method in an amount of 0.
025 g / dl and 0.025 g / dl (invention product 1) and 0.125 g / dl (invention product 2) of sodium chloride were added to prepare hot coffee.

As a control, aspartame only 0.025g / dl added product (control 1) and sucrose 5g / dl added product (control 2)
Of the present invention product 1 or 2-control group 1 and the invention product 1 or 2-control group 2 and taste panel 20
By name, sensory evaluation was performed by a two-point preference comparison method. As a result, as shown in Table 4, the product of the present invention was significantly favored as compared with the control group 1, and there was no discernible significant difference from the sugar-used product (control group 2).

Example 2 The coffee liquid of Example 1 was replaced with tea liquid, and the other conditions were the same as in Example 1, and aspartame 0.025 g / dl.
And black tea containing 0.025 g / dl of sodium chloride was prepared.

As a control, an aspartame 0.025 g / dl-added product (control 1) and a sucrose 5 g / dl-added product (control 2) were used.
It was subjected to sensory evaluation in the same manner as in. The results are shown in Table 5.

Example 3 A mixture of aspartame: powdered reduced maltose starch syrup: sodium chloride 1: 1: 0.5 was granulated according to a conventional method to obtain a granular aspartame composition.

The obtained aspartame composition was added and dissolved in hot coffee so that the amount of aspartame was 0.025 g / dl.

As a control, only aspartame was added to hot coffee.
When 2025 g / dl was added and dissolved and subjected to sensory evaluation by a two-point comparison method by 20 taste panels, the product of the present invention was significantly preferred as compared with the control.

Example 4 Gum base 25 parts by weight Aspartame 0.35 Sodium chloride 0.1 Fragrance 1 A chewing gum was prepared according to the above formulation.

As a control, a chewing gum having the same composition as above was prepared without adding sodium chloride, and for the product of the present invention and the control,
When sensory evaluation was performed by the two-point comparison method (N = 2
0), the chewing gum of the present invention was significantly favored in sweetness quality as compared to the control.

Example 5 Cider aspartame of the present invention 1.21 g Food salt 1.0 g Water 2 Citric acid 2.5 g Sodium citrate 0.5 g Cider essence 2 ml Control 1 aspartame 1.21 g Water 2 citric acid 2.5 g Sodium citrate 0.5 g Cider essence 2 ml Control 2 Sucrose 242 g Water 2 Citric acid 2.5 g Sodium citrate 0.5 g Cider essence 2 ml According to the above formulation, the cider was adjusted, and sensory evaluation was performed by the rank method by 15 taste panels.

As a result, as shown in Table 6, the product of the present invention was significantly favored as compared with Control 1, and a good evaluation almost equal to that of Control 2 using sucrose was obtained. That is, it was confirmed that by adding a very small amount of salt to aspartame (concentration: 0.05%), the taste of aspartame was brought closer to that of sucrose and good evaluation was obtained.

Claims (2)

[Claims] 1. Aspartame and sodium chloride are contained, and the weight ratio of aspartame: sodium chloride is 1 :.
An aspartame-containing food having an improved taste, excluding snack foods, characterized in that the concentration of sodium chloride is 0.5 to 1:10 and the sodium chloride has a low concentration without feeling salty taste. 2. The aspartame-containing food according to claim 1, excluding snack foods, characterized in that the concentration of sodium chloride is 0.2 g / dl or less.