JP2018068236A - Sweetness quality improvement agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sweetness quality improvement agent of a sweetener with high sweetness, capable of improving by a small amount of an additive, a sweetness quality of a sweetener with high sweetness, especially, slow starting of bitterness and sweetness of a stevia sweetener, and aftertaste feeling of sweetness.SOLUTION: A sweetness quality improvement agent of a sweetener with high sweetness has whey mineral as the active ingredient. There are also provided: food and drink containing whey mineral and improved in a sweetness quality of a sweetener with high sweetness; and a sweetness quality improvement method of the food and drink containing a sweetener with high sweetness, including mixing whey mineral.SELECTED DRAWING: None

Description

  The present invention relates to a sweetness improving agent for high-intensity sweeteners, particularly stevia sweeteners. The present invention also relates to a method for improving the sweetness quality of foods and drinks, characterized in that whey minerals are added to foods and drinks containing high-intensity sweeteners.

  High-intensity sweeteners have come to be widely used in low-calorie foods and diet foods due to the recent trend toward low-calorie consumers. In particular, the amount of stevia sweetener used as a high-intensity sweetener that also matches consumer preference for natural products is increasing.

  However, many high-intensity sweeteners have a bitter or astringent taste, and there is a problem that the sweetness rise in the mouth is slow and the sweetness remains later (feeling of pulling back). In particular, foods and drinks that use stevia sweeteners are characterized in that the sweetness is greatly different from that when sucrose is used, and in addition to feeling a bitter taste, there is a strong aftertaste of sweetness. For this reason, high-intensity sweeteners such as stevia sweeteners have the problem of imparting an unnatural sweetness to foods and drinks, even when used to have a sweetness level comparable to that of sucrose.

  To solve this problem, a method of adding an organic acid salt and cyclodextrin (see, for example, Patent Document 1), (1) magnesium chloride and magnesium sulfate, (2) naringin, (3) gentio-oligosaccharide, and (4) highly branched cyclic A method of adding at least one selected from the group consisting of dextrin (see Patent Document 2), a method of adding pyrrolidine and / or piperidine (see Patent Document 3), a method of using a sweet flavor such as maltol (Patent Document 4) See), a method using Rakan fruit extract in combination (see Patent Document 5), a method using in combination with malt extract (see Patent Document 6), a method of adding Davana oil (see Patent Document 7), a method of adding royal jelly (Patent Document) 8), a method using neotame (see Patent Document 9), a method of adding a citrus extract (Patent text) 10), a method of adding dihydrochalcones (see Patent Document 11), a method of adding a solvent extract of roasted coffee (see Patent Document 12), a method of adding L-arabinose (see Patent Document 13), A method using a rare sugar-containing syrup (see Patent Document 14) and the like have been proposed.

  However, the method of adding an organic acid salt and cyclodextrin has a problem that flavors other than high-intensity sweeteners may be erased. The method of adding at least one selected from the group consisting of (1) magnesium chloride and magnesium sulfate, (2) naringin, (3) gentio-oligosaccharide, and (4) highly branched cyclic dextrin is a bitter taste of three flavor components. This is a combination of an ingredient and its inhibitory substance, and there is a problem that its configuration is complicated and difficult to use. The method of adding pyrrolidine and / or piperidine has problems such as a bad odor peculiar to amines, harmfulness caused by excessive intake, and possibility of inadvertent production of products due to catalytic activity. The method of using a sweet flavor such as maltol has a problem that although there is an effect of accelerating the timing of sweetness development, an effect of improving the aftertaste of sweetness is not recognized. There is a problem that the method using Raohan fruit extract is not far from the sweetness of sugar. The method of using the malt extract together has a problem that the color tone of the food or drink is impaired by coloring. The method of adding Davana oil has a problem of changing the flavor of food and drink because Davana oil is a flavor component. In addition to being expensive, the method of adding royal jelly has the problem of imparting a taste that does not favor its acidity and pungent odor to food and drink. The method using Neotame has a problem that sweetness is enhanced because it is a sweetener itself, and there is a problem that an effect of improving the postpone of sweetness cannot be obtained. The method of adding the citrus extract has a problem that it is difficult and complicated to extract the citrus extract in addition to the fact that a sufficient effect cannot be obtained with an addition amount that does not show taste. The method of adding dihydrochalcones has a problem that an unpleasant aftertaste cannot be sufficiently reduced with an addition amount that does not show taste, and that the flavor of food and drink is deteriorated when the addition amount is increased. The method of adding a solvent extract of roasted coffee has a problem that an unpleasant aftertaste cannot be sufficiently reduced with an addition amount that does not exhibit a taste, and an increase in the addition amount deteriorates the flavor of the food or drink. . The method of adding L-arabinose has a problem that it is difficult to adjust the sweetness of the food because of its own sweetness, and cannot be applied to foods and drinks that contain only a high-intensity sweetener. The method of using a rare sugar-containing syrup has a problem that it is difficult to adjust the sweetness of the food because of its own sweetness, and it cannot be applied to foods and drinks containing only a high-intensity sweetener.

JP 60-188035 A JP2015-012870A JP2013-0774826A JP 2013-135687 A International Publication No. 2009/063921 JP 2010-246474 A JP 2011-024428 A JP 2000-287642 A JP 2002-360215 A Japanese Patent Laid-Open No. 08-256725 JP-A-10-276712 JP 2006-081544 A JP 2008-245660 A JP 2012-070708 A

  Therefore, the object of the present invention is to improve the sweetness of high-intensity sweeteners, in particular, the bitterness of stevia sweeteners, the slowness of the onset of sweetness, and the aftertaste of sweetness with a very small addition amount. An object of the present invention is to provide a sweetness improving agent for high-intensity sweeteners.

As a result of various studies to achieve the above object, the present inventors have found that a specific milk-derived raw material has the effect of enhancing the sweetness of a high-intensity sweetener in addition to being able to achieve the above object. .
This invention is made | formed based on the said knowledge, and provides the sweetness improving agent of the high sweetness degree sweetener which uses a whey mineral as an active ingredient.
Moreover, this invention provides the sweetness quality improvement method of the food / beverage products containing a high sweetness degree sweetener which mix | blends a whey mineral.
Moreover, this invention provides the food-drinks in which the sweetness quality of the high sweetness degree sweetener containing a whey mineral was improved.

By using the sweetness improving agent for high-intensity sweeteners of the present invention, the sweetness of foods and drinks using high-intensity sweeteners, in particular, the bitterness of foods and drinks using stevia sweeteners, the poor rise in sweetness, The aftertaste of sweetness can be improved with a very small addition amount.
In addition, since the sweetness improving agent for high-intensity sweeteners of the present invention also has an effect of enhancing the sweetness of high-intensity sweeteners, it is possible to reduce the blending amount of high-intensity sweeteners in foods and drinks. is there.

  The sweetness-improving agent for high-intensity sweeteners of the present invention has an unfavorable sweetness, for example, sweetness that includes off-flavors such as astringency and bitterness, in a food or drink using the high-intensity sweetener, It is used for the purpose of improving unfavorable sweetness such as badness and feeling of after-effect of sweetness with a very small addition amount.

The high-intensity sweetener targeted by the sweetness-improving agent of the present invention is not particularly limited, but the high-intensity sweetener of the present invention with respect to the high-intensity sweetener that becomes an undesirable sweetness as described above when used in foods and drinks. A quality improving agent is preferably used. Examples of such high-intensity sweeteners include stevia sweeteners, aspartame, acesulfame potassium, alitame, licorice extract, sucralose, thaumatin, saccharin, sodium saccharate, rakan extract, monelin, advantame and neotame. be able to. Among them, stevia sweetener, aspartame, acesulfame potassium, sucralose, saccharin, sodium saccharinate and licorice extract, which are particularly strong in the aftertaste of sweetness, are preferable, and in particular, the present invention A stevia sweetener is more preferable because of its high effect.
In addition, when the high-intensity sweetener is a mixture of two kinds or more, it is preferable to include at least a stevia sweetener.

Stevia sweeteners include asteraceae plants, mainly composed of stevioside extracted from stevia leaves, as well as preparations and enzymes with increased rebaudioside A content by quality improvement and component adjustment Any of treated products, sugar chain modified products, and adjusted products in which the active ingredient content is reduced with a small amount of excipients can be used.
In addition, Stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside F, zulcoside, which are components extracted from asteraceae plants, mainly stevia leaves. A, rubusoside, steviol biocide, or one or two or more pure products or high purity products of these glycosilylated products can also be used.

Next, the whey mineral which is an active ingredient of the sweet taste improving agent of this invention is explained in full detail.
The whey mineral is obtained by removing protein and lactose as much as possible from milk or whey (whey), and has a feature of containing milk ash in a high concentration. Therefore, the mineral composition becomes a ratio close to the mineral composition in milk or whey used as a raw material.

  The whey mineral used in the present invention preferably has a high purity, that is, a low content of impurities such as protein and lactose, in terms of the high effect of the present invention and water solubility and mouth melting. More specifically, it is preferable to use a whey mineral having an ash content of 30% by mass or more in the solid content, and using a whey mineral having an ash content in the solid content of 50% by mass or more. More preferred. The higher the ash content, the better.

  As the whey mineral used in the present invention, the calcium content in the solid content is less than 2% by mass, more preferably less than 1% by mass, particularly in that the effect of the present invention is high and precipitation and turbidity are less likely to occur. It is preferable to use less than 0.5% by weight of whey mineral. The lower the calcium content, the better.

  The whey mineral produced from cow's milk by a normal production method has a calcium content in the solid content of 5% by mass or more. As a method for obtaining whey minerals having a calcium content of less than 2% by mass, lactose and proteins are removed from milk or whey by membrane separation and / or ion exchange and cooling to obtain whey minerals. Inserting a method of removing calcium by, for example, centrifugation when producing whey minerals from sweet whey produced as a by-product during cheese production, or using acid whey using milk with reduced calcium in advance The method obtained by this is mentioned. In terms of efficiency and cost in industrial implementation, when producing whey minerals from sweet whey, it is obtained by inserting a step of removing calcium after concentrating the minerals to some extent by membrane separation, for example. The method is preferably taken. The method of decalcification used here is not particularly limited, and a known method such as a precipitation method by maintaining a temperature can be employed.

  The whey mineral can be used in any form such as fluid, paste or powder. Among these forms, it is preferable to use in a powder form. When the whey mineral is powdered, after removing lactose and protein from milk or whey to obtain a liquid whey mineral, for example, the liquid whey mineral is concentrated and spray dried to granulate do it.

  The sweetness improving agent of the present invention contains the whey mineral as an active ingredient.

  The sweet taste improving agent of the present invention is preferably composed only of the whey minerals, but mixed with various additives, and in a conventional manner, solids such as powders, granules, tablets, liquids, pastes, etc. It may be formulated into a fluid form and used.

  When the sweet taste improving agent of the present invention is in a solid form such as a powder, granule or tablet, the preferred content of the whey mineral in the sweet taste improving agent of the present invention is effective when added in a small amount. In order to achieve the above objective, the solid content of the whey mineral is 5 to 100% by mass, more preferably 10 to 100% by mass.

  In addition, when the sweet taste improving agent of the present invention is in a fluid form such as a liquid or paste, the preferred content of the whey mineral in the sweet taste improving agent of the present invention is effective when added in a small amount. In order to achieve the above objective and to avoid precipitation of crystals during storage, the solid content of the whey mineral is 1 to 30% by mass, more preferably 5 to 20% by mass.

  The sweetness-improving agent of the present invention contains other components other than the whey minerals as necessary, including additives for the above formulation, as long as the effects of the present invention are not impaired. be able to. The other ingredients include water, alcohols, fats and oils, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars / sweeteners, sugar alcohols, starches, milk and dairy products other than whey minerals, eggs Products, cereals, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrin / branched dexton / cyclic dexton, various other food materials, fine silicon dioxide / magnesium carbonate / Anti-caking agents such as disodium phosphate / magnesium oxide, vitamins, brighteners, flavoring agents, bittering agents, flavoring ingredients such as seasonings, coloring agents, preservatives, antioxidants, pH adjusters, organic acids , Alkaline agents such as heavy coal cheaper, reinforcing agents and the like.

  Examples of the fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil , Various vegetable oils and animal fats such as butter and butter oil, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification. In this invention, 1 type (s) or 2 or more types selected from said fats and oils can be used.

  Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, tarragant gum, xanthan gum, carrageenan, curd Examples include orchids, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In this invention, 1 type (s) or 2 or more types selected from the said gelatinizer and stabilizer can be used.

  Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid Synthetic emulsifiers such as ester, polyglycerin condensed ricinoleate, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples include natural emulsifiers such as saponin, egg yolk oil, plant sterols, and milk fat globule membrane. In this invention, 1 type (s) or 2 or more types selected from said emulsifier can be used.

  When the sweet taste improving agent of the present invention contains oil and moisture, the emulsification type can be an oil-in-water type, a water-in-oil type, or a double emulsion type. However, it is preferably an oil-in-water emulsified form from the viewpoint of good dispersibility in food and drink.

The sweetness improving agent of the present invention contains high-sweetness sweeteners such as low-calorie sweeteners and non-calorie sweeteners that are sugar substitutes, and can be applied to various foods and drinks that require sweetness. Examples of foods and beverages include juice, cola, mineral water, sports drinks, non-alcoholic alcoholic beverages, jelly-like beverages, cafe au lait, milk tea, green tea milk, milk cocoa, iced milk cocoa, hot chocolate, lactic acid bacteria beverages, Carbonated lactic acid bacteria beverages, fermented milk beverages, drink yogurt, non-fat milk, low-fat milk, strawberry milk, fruit juice beverages, fruit beverages, nutritional drinks, vinegar beverages, beer, sparkling liquor, sparkling liqueurs, wine, Alcoholic beverages such as cocktails, sours, shochu, distilled spirits, creams such as custard cream, flower paste, white cream, whipped cream, butter cream, creamy foods such as stew, curry, white sauce, gratin, miso soy sauce・ Mentsuyu ・ Yakiniku Seasonings such as sauce, grilled chicken sauce, shabu-shabu sauce, mayonnaise, tomato ketchup, pung vinegar, sprinkles, flavor seasonings such as dashi source, dashi pack, pasta sauce, Worcester sauce, tonkatsu sauce, banyan cauda sauce, tartar sauce Sauces, dressings such as Chinese dressing, instant cooked foods such as curry roux, soup stock, tea pickles, soup stock, miso soup, soup, consommé soup, corn soup, hot pot soup, ramen soup, potage Soups such as soup, desserts such as ice cream, ice milk, lacto ice, jelly, apricot tofu, bavaroa, mousse, pudding, margarines, cheese and other milk and dairy products, rice cakes, breads, donuts, caramel, Candy, chocolate, biscuits, potato chips Sweets, rice crackers, cookies, sponge cakes, butter cakes, buns, castella and other sweets, mixed powder, retort foods, rice cakes, health foods, cooked rice foods such as rice, rice crackers, rice balls, boiled foods, fried foods, grilled foods, pasta Examples include noodles such as udon and ramen, processed vegetables such as pickles, processed livestock such as grilled meat, ham, and sausage, processed fishery products such as kamaboko, dried fish, salted fish, boiled and delicacies, and other processed foods.
Among these foods and beverages, the sweetness improving agent of the present invention is preferably used for beverages or alcoholic beverages in which the sweetness of the high-intensity sweetener strongly affects the taste.

  The amount of addition of the sweetness improving agent of the present invention in the food and drink is not particularly limited, and is appropriately determined according to the food and drink to be used, the content of the high-intensity sweetener, etc. The solid content of the clean mineral is preferably 0.00001 to 1% by mass, more preferably 0.0001 to 0.5% by mass, and still more preferably 0.001 to 0.1% by mass. If the amount is less than 0.00001% by mass or more than 1% by mass, the sweetness improving effect is hardly recognized, and if it exceeds 1% by mass, the bitter taste of whey minerals is felt, and the unfavorable sweetness is poor. There is a risk of becoming.

  Moreover, it is preferable that the said food / beverage products are less than 2 mass% in saccharides content, More preferably, it is less than 0.5 mass%.

Next, the food / beverage products of this invention are described.
The food / beverage product of the present invention is a food / beverage product containing whey minerals and improved in sweetness of a high-intensity sweetener, and more specifically, obtained by adding the above-described sweetness improving agent of the present invention. Even if it is a high-sweetness sweetener and the amount used is large, its bitterness and astringency are suppressed, the sweetness rises quickly in the mouth, and there is no feeling of after-effect, It has the feature of showing excellent sweetness quality.

  The content of the high-intensity sweetener in the food / beverage product of the present invention is appropriately determined according to the type of food / beverage product, the type of high-intensity sweetener, and the degree of sweetness desired. In the case of the stevia sweetener which is 500, it is the quantity which becomes 0.001-0.1 mass% preferably at the time of eating in food-drinks, More preferably, it is 0.01-0.05 mass%.

  The ratio between the whey mineral content and the high-intensity sweetener content in the food and drink of the present invention is appropriately determined according to the type of food and drink, the type of high-intensity sweetener, and the degree of sweetness desired. However, a high-intensity sweetener with the same sweetness as when sucrose is added in an amount of preferably 101 to 5000 parts by mass, more preferably 150 to 1000 parts by mass, per 1 part by mass of the solid content of whey minerals. It is desirable to contain. More specifically, for example, in the case of a stevia sweetener having a sweetness degree of 200 to 500, it is preferably 0.1 to 50 parts by weight, more preferably 1 part by weight of whey mineral in the food and drink. Is an amount of 0.5 to 10 parts by mass.

The addition method of the sweet taste improving agent of the present invention in food and drink is not particularly limited, and is mixed, sprayed, sprayed, dissolved, etc. on the food or drink, or at the time of production, processing, cooking, food or drink, etc. It can be added by any means. In addition, the preferable addition amount of the sweet taste improving agent of this invention in the food / beverage products of this invention is as above-mentioned.
In addition, about the point which was not demonstrated in detail regarding the food / beverage products of this invention, description about the sweet taste improving agent of this invention can be applied suitably.

Next, the method for improving the sweetness of the food and drink according to the present invention will be described.
The method for improving the sweetness quality of foods and drinks according to the present invention is a method of blending whey minerals into foods and drinks containing high-intensity sweeteners. It is added to foods and drinks containing sweetness sweeteners, so that even if they contain a lot of high sweetness sweeteners, they do not affect the flavor and physical properties of the foods and beverages themselves. It specifically improves the sweetness of sweeteners.
About the method of adding the sweet taste improving agent of this invention to food-drinks, and the addition amount of the sweet taste improving agent of this invention are as above-mentioned.
In addition, about the point which was not demonstrated in detail regarding the sweet taste improvement method of the food / beverage products of this invention, description about the sweet taste improving agent of this invention and the food / beverage products of this invention can be applied suitably.

  Examples of the present invention will be given below, but the present invention is not limited to the following examples.

<Manufacture of whey minerals>
[Production Example 1]
After the sweet whey obtained as a by-product when producing cheese is subjected to nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then this is further concentrated by an evaporator, Whey mineral A having a solid content of 98% by mass was obtained by spray drying. The amount of ash in the solid content of the obtained whey mineral A was 35% by mass, and the calcium content was 2.2% by mass.

[Production Example 2]
After separating the sweet whey obtained as a by-product when producing cheese by nanofiltration membrane separation, it is further concentrated by reverse osmosis filtration membrane separation until the solid content becomes 20% by mass, and then heat treatment at 80 ° C. for 20 minutes The resulting precipitate was removed by centrifugation, further concentrated by an evaporator, and whey mineral B having a solid content of 98% by mass was obtained by spray drying. The amount of ash in the solid content of the obtained whey mineral B was 55% by mass, and the calcium content was 0.4% by mass.

[Example 1] Evaluation of sweetness improving effect of high-intensity sweetener by whey mineral Rebaudio (registered trademark) J-100, which is a stevia sweetener (100% stevia extract, rebaudioside A 95% by mass or more: (Morita Chemical Co., Ltd.) Whey Mineral A or B as a sweetness improving agent is added to a 0.015 mass% aqueous solution (sweetness 6) so as to be 0.002 mass%, mixed and dissolved. A mixed aqueous solution of sweetener and whey mineral was obtained.
About 10 mass% sucrose aqueous solution as a control about the mixed aqueous solution obtained above by 10 panelists, and 0.015 mass% aqueous solution of the above-mentioned stevia sweetener without the whey mineral prepared for comparison, Bitterness, sweetness intensity, speed of sweetness rise, and intensity of residual sweetness were evaluated according to the following evaluation criteria. The results (average points) are listed in Table 1.

(Evaluation criteria)
・ 4 bitterness ... It is equivalent to 6% sucrose aqueous solution and does not feel bitter.
3 points: Bitter taste is slightly felt compared to 6% sucrose aqueous solution.
2 points ... Bitter taste is clearly felt than 6% sucrose aqueous solution.
1 point: Bitter taste is stronger than 6% sucrose aqueous solution.
・ Sweetness strength 7 points: I feel that sweetness is much stronger than 6% sucrose aqueous solution.
6 points: Sweetness is stronger than 6% sucrose aqueous solution.
5 points: Sweetness is slightly stronger than 6% sucrose aqueous solution.
4 points: Sweetness intensity equivalent to 6% aqueous sucrose solution.
3 points… Sweetness is slightly weaker than 6% sucrose aqueous solution.
2 points: The sweetness is weaker than 6% sucrose aqueous solution.
1 point ... I feel that sweetness is much weaker than 6% sucrose aqueous solution.
・ Speed of sweetness rise 7 points: I feel that the sweetness rise is much faster than 6% sucrose aqueous solution.
6 points ... I feel that the sweetness rises faster than the 6% sucrose aqueous solution.
5 points ... I feel that the sweetness rises slightly faster than the 6% sucrose aqueous solution.
4 points: The start of sweetness is equivalent to 6% aqueous sucrose solution.
3 points ... I feel that the start of sweetness is slightly slower than 6% aqueous sucrose solution.
2 points ... I feel that the onset of sweetness is slower than 6% sucrose aqueous solution.
1 point ... I feel that the onset of sweetness is much slower than 6% sucrose aqueous solution.
・ Strength of residual sweetness 7 points… I feel that the residual sweetness is much stronger than 6% sucrose aqueous solution.
6 points… I feel that the residual sweetness is stronger than the 6% sucrose aqueous solution.
5 points… I feel that the residual sweetness is slightly stronger than the 6% sucrose aqueous solution.
4 points ... Residual sweetness equivalent to 6% aqueous sucrose solution.
3 points ... Residual sweetness is slightly weaker than 6% sucrose aqueous solution.
2 points ... Residual sweetness is weaker than 6% sucrose aqueous solution.
1 point: I feel that the residual sweetness is much weaker than 6% sucrose aqueous solution.

  From the results of Table 1, by using the sweetness improving agent of the present invention, the bitterness of foods and beverages using Stevia sweetener, poor sweetness rise, and the aftertaste of sweetness are improved with a very small addition amount. It can be seen that the sweetness of the stevia sweetener can also be enhanced. It turns out that a higher effect is acquired when especially the whey mineral whose calcium content in solid content is less than 2 mass% is used.

[Example 2]
15 parts by weight of vodka (alcohol content 40% by weight), 1 part by weight of lemon juice (concentrated and reduced), 70 parts by weight of carbonated water, 13.99 parts by weight of water, and Rebaudio (registered trademark) J-100 (100% stevia extract) , Rebaudioside A 95 mass% or more: manufactured by Morita Chemical Co., Ltd.) 0.01 mass part is mixed and dissolved, so that whey mineral A or B is 0.005 mass parts as a sweetness improving agent, respectively. And mixed and dissolved to obtain a lemon sour containing stevia sweetener and whey minerals.
10 panelists used the lemon sour prepared in the same manner except that no whey minerals were added to the lemon sour obtained above. The intensity of sweetness and residual sweetness were evaluated according to the following evaluation criteria. The results (average points) are listed in Table 2.

(Evaluation criteria)
・ Bitter 4 points ... It has the same bitterness as lemon sour without whey minerals.
3 points ... Bitter taste is slightly stronger than lemon sour without whey minerals.
2 points ... The bitter taste is clearly stronger than lemon sour without whey minerals.
1 point ... Sweetness feels much stronger than lemon sour without whey minerals.
・ Sweetness strength 7 points… We feel sweetness much stronger than lemon sour without whey minerals.
6 points… It feels sweeter than lemon sour without whey minerals.
5 points… Slightly sweeter than lemon sour without whey minerals.
4 points: Sweetness intensity equivalent to lemon sour without whey minerals.
3 points… Sweetness is slightly weaker than lemon sour without whey minerals.
2 points ... It feels sweeter than lemon sour without whey minerals.
1 point… It feels sweeter than lemon sour without whey minerals.
・ Speed of sweetness rise 7 points… I feel that sweetness rises much faster than lemon sour without whey minerals.
6 points ... I feel that the sweetness rises faster than lemon sour without whey minerals.
5 points… I feel that the sweetness rises slightly faster than lemon sour without whey minerals.
4 points ... The start of sweetness equivalent to lemon sour without whey minerals.
3 points ... I feel that the start of sweetness is slightly slower than lemon sour without whey minerals.
2 points ... I feel that the start of sweetness is slower than lemon sour without whey minerals.
1 point ... I feel that the start of sweetness is much slower than lemon sour without whey minerals.
-Residual sweetness strength 7 points: I feel that the residual sweetness is much stronger than lemon sour without whey minerals.
6 points… I feel that the residual sweetness is stronger than lemon sour with no whey mineral added.
5 points… I feel that the residual sweetness is slightly stronger than the lemon sour with no whey mineral added.
4 points ... Residual sweetness equivalent to lemon sour without whey minerals.
3 points… I feel that the residual sweetness is slightly weaker than the lemon sour without whey minerals.
2 points ... Residual sweetness is weaker than lemon sour without whey minerals.
1 point ... I feel that the residual sweetness is much weaker than lemon sour without whey minerals.

  From the results of Table 2, by using the sweetness improving agent of the present invention, the bitterness of foods and beverages using Stevia sweetener, poor sweetness rise, and the aftertaste of sweetness are improved with a very small addition amount. It can be seen that the sweetness of the stevia sweetener can also be enhanced. It turns out that a higher effect is acquired when especially the whey mineral whose calcium content in solid content is less than 2 mass% is used.

Example 3
To 100 ml of commercially available strawberry high drink (extra zero Chuhai (registered trademark) grapefruit: made by Sapporo Beer) (containing stevia as a sweetener), 0.002 g of the whey mineral B as a sweetness improving agent is added and mixed uniformly And the strawberry high drink A which is this invention product was obtained. Compared to the above-mentioned commercially available strawberry high drinks with no whey mineral added, strawberry high drink A has a sweet taste along with the fruit flavor, a slightly strong sweet taste, a sweet taste that does not subtract and does not have a specific bitter taste. I felt it.

Example 4
To 100 ml of a commercially available strawberry high drink (extra zero Chuhai (registered trademark) Lemon: Sapporo Beer) (containing stevia as a sweetener), 0.005 g of the whey mineral B as a sweetness improving agent is added and then mixed uniformly. And the strawberry high drink B which is this invention product was obtained.酎 High Beverage B is sweeter than the above-mentioned commercially available 酎 High Beverage with no whey mineral added, and it has a sweet taste along with the fruit flavor, a slightly strong sweet taste, and a refreshing taste with no special bitterness. I felt it.

Example 5
100 ml of commercially available milk tea (Lipton (registered trademark) white luxury milk tea: made by Suntory Foods International) (containing stevia as a sweetener) is uniformly added after adding 0.002 g of the whey mineral B as a sweetness improving agent The milk tea A which is the product of the present invention was obtained. Milk tea A has a sweet taste with the taste of black tea and milk compared to the above-mentioned commercially available milk tea with no whey minerals added, and the sweetness is slightly stronger, and the sweetness is not subtracted, and it has a clean taste with no particular bitterness. I felt it.

Example 6
0.002 g of the above-mentioned whey mineral B was added as a sweetness improving agent to 100 ml of commercially available flavored milk tea (Lipton (registered trademark) fluffy peach milk tea: manufactured by Suntory Foods International) (containing stevia as a sweetener). Thereafter, the mixture was uniformly mixed to obtain flavor milk tea A which is the product of the present invention. Flavored milk tea A is sweeter than the above-mentioned commercially available flavored milk tea to which no whey minerals are added, as well as the flavor of black tea, milk, and fruit. There was no refreshing flavor.

Example 7
100 ml of commercially available drink type yogurt (Probio (registered trademark) yogurt R-1 drink type: manufactured by Meiji) (containing stevia as a sweetener) is uniformly added after adding 0.006 g of the whey mineral B as a sweetness improving agent To obtain a drink-type yogurt A which is the product of the present invention. Compared with the above-mentioned commercially available drink-type yogurt with no whey mineral added, drink-type yogurt A felt a refreshing taste with a fast onset of sweetness, no subsequent sweetness, and no particular bitterness.

Example 8
To 100 ml of a commercially available cola beverage (Coca-Cola Life (registered trademark): Coca-Cola Japan) (containing stevia as a sweetener), 0.005 g of the whey mineral B as a sweetness improving agent is added and then uniformly. The cola drink A which is this invention product was obtained by mixing. Cola Beverage A has a natural sweetness rise compared to the above-mentioned commercially available cola beverages to which no whey minerals are added, the sweetness is somewhat strong, the sweetness is not subtracted later, and it has a clean flavor without any particular bitterness. I felt it.

Example 9
To 100 ml of commercially available carbonated beverage (Fanta (registered trademark) orange: manufactured by Coca-Cola Japan) (containing stevia as a sweetener), 0.008 g of the whey mineral B as a sweetness improving agent is added and mixed uniformly. The carbonated beverage A which is the product of the present invention was obtained. Compared to the above-mentioned commercially available carbonated beverages with no whey mineral added, the carbonated beverage A has a natural sweetness rise with orange juice, the sweetness is somewhat strong, the sweetness is not subtracted, and there is no special bitterness. A refreshing flavor was felt.

Example 10
To 100 ml of commercially available carbonated beverage (Fanta (registered trademark) lime: manufactured by Coca-Cola Japan) (containing stevia as a sweetener), 0.008 g of the whey mineral B is added as a sweetness improving agent and then mixed uniformly. The carbonated beverage B which is the product of the present invention was obtained. Compared to the above-mentioned commercially available carbonated beverages with no whey mineral added, the carbonated beverage B has a natural sweetness rise with lime juice, the sweetness is somewhat strong, the sweetness is not pulled later, and there is no special bitterness A refreshing flavor was felt.

Example 11
After adding 0.01 g of the above-mentioned whey mineral B as a sweetness improving agent to 1 can (295 g) of canned apricot tofu with fruit (sweetened asari apricot fruit: manufactured by Hagoromo Foods) (containing stevia as a sweetener) Then, the mixture was uniformly mixed so as not to break the solid content, thereby obtaining fruit-filled Anjin tofu A which is the product of the present invention. Compared to the above-mentioned commercially available fruit-filled anjin tofu with no whey mineral added, the sweetness rises immediately after eating, the sweetness is slightly stronger, the sweetness is not lost, and there is no peculiar bitterness. The taste was felt.

Example 12
After adding 0.005 g of the whey mineral B as a sweetness improving agent to 100 ml of a commercially available cola beverage (Pepsi (registered trademark) Strong Zero (registered trademark) manufactured by Suntory Foods International) (containing stevia as a sweetener) It mixed uniformly and obtained the cola drink B which is this invention goods. Cola beverage B has a natural sweetness rise compared to the above-mentioned commercially available cola beverages to which no whey minerals are added, has a slightly stronger sweetness, does not subtract sweetness, and has a refreshing taste without any particular bitterness. I felt it.

Example 13
A control strawberry milk B was obtained by mixing 25 g of a commercially available strawberry, 5 g of super white sugar and 70 g of milk with a mixer.
Instead of 5 g of super white sugar, 1 g of super white sugar, 0.02 g of rebaudio (registered trademark) JM-100 (stevia extract 100%, steviol glycoside 95% by mass or more: Morita Chemical Co., Ltd.) which is a stevia sweetener, and A comparative strawberry milk C was obtained in the same manner as strawberry milk B except that 3.98 g of water was used.
Instead of using 5 g of super white sugar, 1 g of super white sugar, 0.02 g of Rebaudio (registered trademark) JM-100, 0.002 g of whey mineral B as a sweetness improving agent, and 3.978 g of water were used. In the same manner as strawberry milk B, strawberry milk A of the present invention was obtained.
Strawberry milk C feels less sweet than strawberry milk B, has a slightly bitter taste, and the sweetness that is pulled later is somewhat uncomfortable, while strawberry milk A feels the same flavor as strawberry milk B It was even cleaner and easier to drink.

Example 14
55 parts by mass of milk was added to 200 parts by mass of cream cheese, mixed until creamed, and then 120 parts by mass of fresh cream whipped for 6 minutes and 2 parts by mass of vanilla essence were mixed.
To this was added 50 parts by mass of sugar and 80 parts by mass of egg yolk until the color tone became white and viscous, and mixed.
Furthermore, 5 parts by weight of lemon juice and 30 parts by weight of swollen gelatin that had been swollen with 25 parts by weight of water in advance were added in order and mixed rapidly.
This was poured into a container and cooled in a refrigerator to obtain a control rare cheese mousse B.
In place of 50 parts by mass of sugar, 0.15 parts by mass of Rebaudio (registered trademark) J-100 (100% stevia extract, 95% by mass of rebaudioside A: manufactured by Morita Chemical Co., Ltd.) and 49.85 parts by mass of water Rare cheese mousse C for comparison was obtained in the same manner as rare cheese mousse B except that was used.
Instead of using 50 parts by mass of sugar, 0.15 parts by mass of Rebaudio (registered trademark) J-100, 0.05 g of the whey mineral B as a sweetness improving agent, and 49.8 parts by mass of water were used. Rare cheese mousse A of the present invention was obtained in the same manner as rare cheese mousse B.
Rare cheese mousse C felt weaker in sweetness than rare cheese mousse B, while the bitterness and sweetness to be pulled later were slightly uncomfortable, while rare cheese mousse A felt the same flavor as rare cheese mousse B, and was slightly refreshed. It was easy to eat.

Example 15
Soak 150g of black beans in water overnight, put in a pressure cooker, add 400g of water, boil until the beans are soft, add 150g of white sugar, 9g of soy sauce and 1g of salt, and simmer in low heat for a whole day and night. It left still with the refrigerator and the control boiled bean B was obtained.
For comparison, the same method as boiled bean B except that instead of 150 g of upper white sugar, 30 g of upper white sugar and 0.6 g of stevialon TK (stevia extract 100%: manufactured by Morita Chemical Co., Ltd.) as a stevia sweetener were used. No boiled beans C were obtained.
The present invention is the same as boiled bean B except that 30 g of super white sugar, 30 g of super white sugar, 0.6 g of Steviron TK, and 0.1 g of the whey mineral B as a sweetness improving agent were used. A boiled bean A was obtained.
The final weight of these boiled beans was comparable.
Compared to boiled bean C, boiled bean C felt unpleasant in sweetness with a bitter taste, whereas boiled bean A felt the same flavor as boiled bean B and was slightly refreshing and easy to eat.

Claims (4)

  A sweetness improving agent for high-intensity sweeteners containing whey mineral as an active ingredient.   The sweetness improving agent for high-intensity sweeteners according to claim 1, wherein the high-intensity sweetener is a stevia sweetener.   A method for improving the sweetness of a food or drink containing a high-intensity sweetener, which contains whey minerals.   A food / beverage product containing whey minerals and improved sweetness of a high-intensity sweetener.