U.S. patent application number 11/745868 was filed with the patent office on 2007-09-13 for compositions containing sucralose and application thereof.
This patent application is currently assigned to SAN-EI GEN F.F.I., INC. Invention is credited to Miki Fujii, Kazutaka Hirao, Maki Inoue, Kazumi Iwai, Takuya Kawai, Mitsumi Kawamoto, Shunsuke Kuribi, Yoshito Morita, Naoto Ojima, Miho Sakaguchi, Chie Sasaki, Mariko Shinguryou, Kazuhito Shizu, Nobuharu Yasunami, Junko Yoshifuji.
Application Number | 20070212460 11/745868 |
Document ID | / |
Family ID | 27587027 |
Filed Date | 2007-09-13 |
United States Patent
Application |
20070212460 |
Kind Code |
A1 |
Inoue; Maki ; et
al. |
September 13, 2007 |
COMPOSITIONS CONTAINING SUCRALOSE AND APPLICATION THEREOF
Abstract
Novel utilization of sucralose which is a high intense
sweetener. Compositions containing sucralose including: sweetening
compositions having excellent sweetness qualities based on the
characteristics of sucralose; foods with a masked unpleasant smell
and unpleasant taste; performance food compositions (viscous food
compositions, gel food compositions, emulsified food compositions);
foods with improved flavors; preservatives and foods with improved
quality of taste; and flavor compositions with improved flavors
Novel utilization of sucralose as a sweetener improver, a masking
agent for unpleasant smell/unpleasant taste, a flavor improver, a
function improver (viscosity, gelling properties, emulsification
properties), a taste characteristic improver, and a flavor
improver/enhancer.
Inventors: |
Inoue; Maki; (Osaka, JP)
; Iwai; Kazumi; (Osaka, JP) ; Ojima; Naoto;
(Osaka, JP) ; Kawai; Takuya; (Osaka, JP) ;
Kawamoto; Mitsumi; (Osaka, JP) ; Kuribi;
Shunsuke; (Osaka, JP) ; Sakaguchi; Miho;
(Osaka, JP) ; Sasaki; Chie; (Osaka, JP) ;
Shizu; Kazuhito; (Osaka, JP) ; Shinguryou;
Mariko; (Osaka, JP) ; Hirao; Kazutaka; (Osaka,
JP) ; Fujii; Miki; (Osaka, JP) ; Morita;
Yoshito; (Osaka, JP) ; Yasunami; Nobuharu;
(Osaka, JP) ; Yoshifuji; Junko; (Osaka,
JP) |
Correspondence
Address: |
SUGHRUE, MION, ZINN, MACPEAK & SEAS, PLLC
2100 Pennsylvania Avenue, N.W.
Washington
DC
20037-3202
US
|
Assignee: |
SAN-EI GEN F.F.I., INC
|
Family ID: |
27587027 |
Appl. No.: |
11/745868 |
Filed: |
May 8, 2007 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
09830654 |
Aug 17, 2001 |
7229658 |
|
|
PCT/JP99/05962 |
Oct 28, 1999 |
|
|
|
11745868 |
May 8, 2007 |
|
|
|
Current U.S.
Class: |
426/268 ;
426/548 |
Current CPC
Class: |
A23F 5/243 20130101;
A23C 11/04 20130101; A23V 2002/00 20130101; Y10S 426/804 20130101;
A23J 3/16 20130101; A23L 2/60 20130101; A23L 13/428 20160801; A23L
15/00 20160801; A23F 3/163 20130101; A23J 3/04 20130101; A23G 3/42
20130101; A23L 27/63 20160801; A23V 2250/044 20130101; A23V
2250/264 20130101; A23V 2250/262 20130101; A23V 2250/28 20130101;
A23V 2250/606 20130101; A23V 2250/636 20130101; A23V 2250/264
20130101; A23V 2250/264 20130101; A23V 2250/264 20130101; A23V
2250/624 20130101; A23V 2250/264 20130101; A23V 2002/00 20130101;
A23V 2250/606 20130101; A23J 3/18 20130101; A23G 9/34 20130101;
A23F 3/30 20130101; A23C 9/1522 20130101; A23C 9/156 20130101; A23V
2002/00 20130101; A23V 2002/00 20130101; A23G 4/10 20130101; A23V
2002/00 20130101; A23L 27/60 20160801; A23L 27/37 20160801; A23C
9/1307 20130101; A23V 2002/00 20130101 |
Class at
Publication: |
426/268 ;
426/548 |
International
Class: |
A23L 1/27 20060101
A23L001/27; A23L 1/09 20060101 A23L001/09 |
Foreign Application Data
Date |
Code |
Application Number |
Oct 28, 1998 |
JP |
1998-307494 |
Oct 28, 1998 |
JP |
1998-307495 |
Oct 28, 1998 |
JP |
1998-307497 |
Oct 29, 1998 |
JP |
1998-308457 |
Oct 29, 1998 |
JP |
1998-308458 |
Oct 29, 1998 |
JP |
1998-308460 |
Oct 29, 1998 |
JP |
1998-308462 |
Oct 29, 1998 |
JP |
1998-308463 |
Oct 29, 1998 |
JP |
1998-308467 |
Oct 29, 1998 |
JP |
1998-308468 |
Oct 29, 1998 |
JP |
1998-308470 |
Nov 17, 1998 |
JP |
1998-327140 |
Nov 17, 1998 |
JP |
1998-327147 |
Nov 17, 1998 |
JP |
1998-327150 |
Nov 17, 1998 |
JP |
1998-327153 |
Nov 17, 1998 |
JP |
1998-327157 |
Nov 17, 1998 |
JP |
1998-327164 |
Nov 17, 1998 |
JP |
1998-327165 |
Nov 17, 1998 |
JP |
1998-327170 |
Nov 25, 1998 |
JP |
1998-333943 |
Nov 25, 1998 |
JP |
1998-333944 |
Nov 25, 1998 |
JP |
1998-333945 |
Nov 25, 1998 |
JP |
1198-333948 |
Nov 30, 1998 |
JP |
1998-340274 |
Dec 11, 1998 |
JP |
1998-353489 |
Dec 11, 1998 |
JP |
1998-353490 |
Dec 11, 1998 |
JP |
1998-353492 |
Dec 11, 1998 |
JP |
1998-353495 |
Dec 11, 1998 |
JP |
1998-353496 |
Dec 11, 1998 |
JP |
1998-353498 |
Dec 11, 1998 |
JP |
1998-353499 |
Dec 11, 1998 |
JP |
1998-353501 |
Dec 11, 1998 |
JP |
1998-353503 |
Dec 11, 1998 |
JP |
1998-353504 |
Dec 11, 1998 |
JP |
1998-353505 |
Dec 11, 1998 |
JP |
1998-353507 |
Jan 26, 1999 |
JP |
1999-16984 |
Jan 26, 1999 |
JP |
1999-16989 |
Jan 26, 1999 |
JP |
1999-16996 |
Apr 6, 1999 |
JP |
1999-158511 |
Apr 6, 1999 |
JP |
1999-158523 |
Apr 6, 1999 |
JP |
1999-158529 |
Apr 6, 1999 |
JP |
1999-158536 |
Apr 6, 1999 |
JP |
1999-158543 |
Apr 6, 1999 |
JP |
1999-158545 |
Apr 6, 1999 |
JP |
1999-158550 |
Apr 6, 1999 |
JP |
1999-158557 |
Apr 6, 1999 |
JP |
1999-158560 |
Apr 6, 1999 |
JP |
1999-158567 |
Jul 14, 1999 |
JP |
1999-199770 |
Jul 14, 1999 |
JP |
1999-199773 |
Jul 14, 1999 |
JP |
1999-199776 |
Jul 14, 1999 |
JP |
1999-199779 |
Jul 15, 1999 |
JP |
1999-201685 |
Sep 3, 1999 |
JP |
1999-249540 |
Sep 7, 1999 |
JP |
1999-253232 |
Claims
1-95. (canceled)
96. A method for improving sweetness of fructose by using fructose
and sucralose in combination.
97. A method for masking an unpleasant taste derived from a
galenical, amino acid, peptide, vitamin and collagen, the method
comprising addition of sucralose.
98. A galenical-containing composition which comprises sucralose in
an amount effective to mask an unpleasant taste of the galenical
and yet not impart sweetness to the composition.
99. A galenical-containing composition according to claim 98,
wherein the galenical is at least one member selected from the
group consisting of Phellodendron, Coptis Rhizoma, cinnamon bark,
Gentian, bupleurum root, Swertia herb, Rhubarb officinale, Pinellia
tuber, Japanese angelica root and ginseng powder.
100. A processed marine product which comprises sucralose in an
amount effective to mask raw fishy smell and yet not impart
sweetness to the product.
101. A retort pouched non-beverage food containing sucralose in an
amount effective in masking a retort pouch odor and yet not impart
sweetness to the food.
102. A canned food which comprises sucralose in an amount effective
to mask metallic smell and yet not impart sweetness to the
food.
103. A method for masking a retort-pouch smell by adding sucralose
to a retort-pouch food before the food is placed in the pouch to be
retort-processed.
104. A method for masking a retort-pouch smell according to claim
103, the method comprising adding sucralose in a concentration of
0.0001-0.1% by weight, based on the food.
105. A food composition comprising starch and sucralose, wherein
the amount of sucralose is effective to allow the starches to show
their specific functions and not impart sweetness to the
composition.
106. The food composition according to claim 105, wherein the
starch is at least one member selected from the group consisting of
potato starch, sweet potato starch, corn starch, waxy corn starch,
wheat starch, rice starch, glutinous rice starch, tapioca starch,
mung bean starch, kudzu starch, sago starch, amaranth, and modified
starch.
107. A non-alcoholic non-carbonated refreshment beverage containing
no natural juice, powdered milk, or lacetic acid bacteria
comprising sucralose in a concentration of 0.00001-0.001% by weight
when taken.
108. A method for enhancing fruity flavor or refreshing flavor by
adding sucralose to a fruit juice or a fruit-containing food.
109. A method for enhancing fruity flavor or refreshing flavor
according to claim 108, the method comprising adding sucralose in a
concentration of 0.00001-0.5% by weight.
110. A non-beverage milk-containing product comprising sucralose in
an amount effective to enhance milky flavor and yet not impart
sweetness to the product.
111. The non-beverage milk-containing product according to claim
110 comprising sucralose in a concentration of 0.00001-0.0006% by
weight.
112. A method for enhancing milky flavor by adding sucralose to a
milk-containing product.
113. A method for enhancing milky flavor according claim 112, the
method comprising adding sucralose in a concentration of
0.00001-0.5% by weight, based on the milk-containing
composition.
114. A method for improving eating quality or texture of chewing
gum by adding sucralose to the chewing gum.
115. A method for improving eating quality or texture of chewing
gum according to claim 114, the method comprising adding sucralose
in a concentration of 0.0001-0.5% by weight.
116. A composition for enhancing the flavor of a food comprising a
flavor enhancing amount of sucralose, wherein the flavor enhancing
amount is less than the amount of sucralose used to impart
sweetness to the food.
117. A composition of claim 116, wherein the amount of sucralose is
in a concentration of 0.00001 to 0.005% by weight of the food.
118. A composition of claim 116, wherein the amount of sucralose is
less than or equal to 0.0006% by weight of the food.
119. A food comprising a flavor enhancing amount of sucralose,
wherein the flavor enhancing amount is less than the amount of
sucralose used to impart sweetness to the food.
120. A food of claim 119, wherein the amount of sucralose is in a
concentration of 0.00001 to 0.005% by weight of the food.
121. A food of claim 19, wherein the amount of sucralose is less
than or equal to 0.0006% by weight of the food.
122. A food of claim 119 further comprising an ingredient selected
from the group consisting of a sweetener, a flavor, a preservative,
a stabilizer, a coloring agent, a starch, a foaming agent, a
nutrient supplement, and mixtures thereof.
123. A food of claim 119, wherein the food is selected from the
group consisting of an alcoholic beverage, a refreshment beverage,
a tea beverage, a fruit juice, a milk-containing food, a
confection, a processed food, meat, and seasonings.
124. A method for enhancing flavor in a food comprising providing a
flavor enhancing amount of sucralose, wherein the flavor enhancing
amount is less than the amount of sucralose used to impart
sweetness to the food.
125. A method of claim 124, wherein the amount of sucralose is in a
concentration of 0.00001 to 0.005% by weight of the food.
126. A method of claim 124, wherein the amount of sucralose is less
than or equal to 0.0006% by weight of the food.
127. A method of claim 124 further comprising providing an
ingredient selected from the group consisting of a sweetener, a
flavor, a preservative, a stabilizer, a coloring agent, a starch, a
foaming agent, a nutrient supplement, and mixtures thereof.
128. A method of claim 124, wherein the food is selected from the
group consisting of an alcoholic beverage, a refreshment beverage,
a tea beverage, a fruit juice, a milk-containing food, a
confection, a processed food, meat, and seasonings.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 09/830,654 which is a National Stage Entry of PCT International
Application No. PCT/JP99/05962 filed Oct. 28, 1999; the above-noted
applications are incorporated herein by reference in their
entirety.
TECHNICAL FIELD
[0002] The present invention relates to various novel utilizations
of sucralose based on the characteristics of sucralose.
BACKGROUND ART
[0003] Sucrose have been widely used as a sweetener because of its
characteristics such as good sweetness, rich (full-bodied) taste,
water retentivity, ability to give thickness and the like. In
recent years, however, general health-consciousness and orientation
to low calorie diet are making consumers avoid sucrose, which can
cause obesity and decayed teeth, especially in the area of
beverages, desserts and other refreshments where low-calorie
products are increasing.
[0004] Thus, various high intense sweeteners have been studied and
developed as substitute sweeteners for sucrose. Among the high
sweeteners, sucralose, which is 600 times sweeter than sucrose, is
attracting attention since it is non-carcinogenic and
non-metabolize, i.e., having no calorie.
DISCLOSURE OF INVENTION
[0005] The present invention a composition containing sucralose
which gives various properties to the composition.
[0006] More specifically, the present invention relates to the
compositions having various unique properties listed below, and the
applications thereof.
[0007] I. Sweetening compositions
[0008] II. Foods with a masked unpleasant smell and unpleasant
taste
[0009] III. Performance food compositions
[0010] IV. Foods with improved flavors
[0011] V. Preservatives and foods with improved quality of
taste
[0012] VI. Flavor compositions with improved flavors
BEST MODE FOR CARRYING OUT THE INVENTION
[0013] As represented by the formula (I), the sucralose for use in
the present invention has a structure similar to sucrose,
specifically, the sucrose molecule in which three hydroxy groups at
1 position and 6 position of a fructose residue and 4 position in a
glucose residue are substituted by chlorine molecules
(4,1',6'-trichloro-galactosucrose, chemical name:
1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl-4-chloro-4-deoxy-.alpha-
.-D-garactopyranoside). The sucralose is a no-calorie and
non-cariogenic intense sweetener which has good and about 600 times
greater sweetness than sucrose (U.K. Patent No. 1543167)
##STR1##
[0014] The present invention including various embodiments
mentioned below is based on the finding that the above sucralose
exhibits specific properties by itself or in combination with other
components.
[0015] In the below, the present invention will be described
referring to the embodiments carried out on the basis of such
properties of sucralose.
[0016] In this specification, an oral composition means a product
which is taken orally (also referred to as an edible product in
this specification) and also a product which is used in the mouth.
For example, seasonings, salt cured products, stewed foods and like
food preparations and food including confections and beverages;
oral medicines including sugar-coated tablets, drops, troches,
throat sprays and syrups; and mouth sprays and like oral
refreshment, mouthwashes, gargles and dentifrices and like
quasi-drugs for oral sterilization or oral cleansing.
[0017] In this specification, by the term "other sweeteners" is
meant sweet substances which are conventionally know or will
possibly be known in the future. Examples of the sweet substances
include .alpha.-glucosyltransferase-treated stevia,
.alpha.-cyclodextrin, .beta.-cyclodextrin, aspartame, acesulfame
potassium, N-acetylglucosamine, arabinose, alitame, isotrehalose,
isomaltitol, isomaltooligosaccharide (isomaltose, isomaltotriose,
panose, etc.), erythritol, oligo-N-acetylglucosamine, galactose,
galactosylsucrose, galactosyllactose, galactopyranosyl (.beta.1-3)
galactopyranosyl (.beta.1-4) glucopyranose, galactopyranosyl
(.beta.1-3) glucopyranose, galactopyranosyl (.beta.1-6)
galactopyranosyl (.beta.1-4) glucopyranose, galactopyranosyl
(.beta.1-6) glucopyranose, glycyrrhiza extract (glycyrrhizin),
xylitol, xylose, xylooligosaccharide (xylotriose, xylobiose, etc.),
glycerol, triammonium glycyrrhizinate, tripotassium
glycyrrhizinate, trisodium glycyrrhizinate, diammonium
glycyrrhizinate, dipotassium glycyrrhizinate, disodium
glycyrrhizinate, curcurin, glucose, gentiooligosaccharide
(gentiobiose, gentiotriose, gentiotetraose, etc.), saccharin,
sodium saccharin, cyclamate, sucrose, stachyose, stevia extract,
powdered stevia, dulcin, sorbitol, sorbose, thaumatin, Theander
oligo saccharide, tenryocha extract, trehalulose trehalose,
monellin, nigerooligosaccharide (nigerose, etc.), neotame,
neotrehalose, palatinit, palatinose, palatinosepalatinose
oligosaccharide, palatinose syrup, fucose, fructo-oligosaccharide
(kestose, nystose, etc.), fructosyl transferase-treated stevia,
fructofuranosyl nystose, Brazilian licorice extract, fructose,
polydextrose, maltitol, maltose, maltosyl .beta.-cyclodextrin,
maltotetraitol, maltotriitol, maltooligosaccharide (maltotriose,
tetraose, pentaose, hexaose, heptaose, etc.), mannitol, miracle
fruit extract, melibiose, rakanka (Momordica grosvenori) extract,
lactitol, lactulose, lactose, raffinose, rhamnose, ribose,
isomerized corn syrup, reduced isomaltooligosaccharide, reduced
xylo-oligosaccharide, reduced gentiooligosaccharide, reduced malt
sugar syrup, glucose syrup, hydrogenated glucose syrup,
enzymatically modified licorice, licorice hydrolysates, coupling
sugar, soybean oligosaccharide, inverted sugar, glucose syrup,
honey and like sweet substances.
I. Sweetening Composition
[0018] The inventions according to this embodiment was developed
based on the findings that combining sucralose with specific
saccharides or acids mitigates the rough tastes and lingering sweet
aftertastes of the sucralose or other sweeteners and produces the
sweetening composition having rich and full-bodied sweetness.
Specifically, the present inventions are the sweetening
compositions listed below.
[0019] (1) A sweetening composition comprising sucralose and at
least one sweet substance selected from the group consisting of
fructose, non-reducing disaccharide, sugar alcohol, beet
oligosaccharide, licorice extract, stevia extract, rhamnose and
thaumatin.
[0020] The above fructose and the like may be used singly in
combination with sucralose or in any combination of two or more
kinds.
[0021] (2) A sweetening composition comprising sucralose and at
least one member selected from the group consisting of gluconic
acid, gluconic acid salt, glucono-.delta.-lactone, gymnemic acid
and milk serum mineral.
[0022] The above gluconic acid and the like may be used singly with
sucralose or in any combination of two or more kinds. Further, the
gluconic acid and the like may be used in any combination with
fructose and the like mentioned in (1).
[0023] (3) A sweetening composition comprising sucralose and
soybean polysaccharide.
[0024] This sweetening composition includes that which comprises
one or more of the fructose and the like of the above (1) and the
gluconic acid and the like of the above (2), insofar as it
sucralose and soybean polysaccharide.
The Sweetening Composition of (1)
[0025] According to the present invention, by combining sucralose
and one or more kinds of fructoser non-reducing disaccharide, sugar
alcohol, beet oligosaccharide, licorice extract, stevia, rhamnose
and thaumatin (hereinafter referred to as fructose and the like),
disadvantages such as rough tastes and lingering sweet aftertastes
of sucralose or various sweet substances themselves, lack of
full-bodied and rich sweetness can be synergistically improved
without losing the functions characteristic of the various sweet
substances, and can provide a sweetening composition having good
sweetness and useful functions.
(1-1) Sweetening Composition Comprising Fructose and Sucralose
[0026] Fructose is a natural sweetener which is found in fruits,
especially in pear, watermelon and the like, and honey and the
like. Fructose can be obtained by reducing sucrose and inulin, or
by isomerization of glucose with alkali or enzymes at low cost in
large quantities. Fructose is 1.3-1.7 times as sweet as sucrose and
the sweetest among saccharides Fructose has a characteristic of
becoming sweeter at low temperatures. Its sweetness, however, is
clear, light and has little aftertaste, and therefore fructose can
not impart rich sweetness when it is required. As mentioned in the
above, sucralose also is high in sweetness, but its sweetness is
light, lacking a body and richness.
[0027] According to the present invention, combined use of
sucralose and fructose can significantly improve the lack of
full-bodied and rich sweetness and provide a sweetening composition
having high sweetness, good sweetness quality with a body, richness
and the advantageous properties of fructose such as resistance to
crystallizing and high water retentiveness.
[0028] The sweetening composition of the present invention should
comprise at least fructose and sucralose in the composition, and
may be in any form such as a powder, granules, a solid and a
liquid. The sweetening composition may be a powdery mixture of
fructose and sucralose; a mixture prepared by spraying a sucralose
solution to a fructose powder; or a mixture prepared by spraying a
fructose solution to a sucralose powder. The sweetening composition
may be also a mixture prepared by drying a mixture of a fructose
solution and a sucralose solution. The method for drying the
mixture is not critical, and may be spray drying, drum drying,
freeze drying and various other methods.
[0029] The content of fructose and sucralose in the sweetening
composition is not particularly limited and may be suitably
selected within the range which can produce the effects of the
present invention Specifically, the concentration of sucralose in
the food, when served, may be 0.0002% by weight or higher,
regardless of the content of fructose. It is presumed that, within
the possible concentration range of fructose used as a sweetener,
the features of the human gustory sense make fructose taste rich
and sweet when it is together with the above-specified amount or
more of sucralose in the oral cavity. The amount of sucralose to be
added for improving the sweetness of fructose does not have
particular higher limit. However, addition of sucralose in a large
amount makes the sweetness of sucralose dominant since sucralose
itself is an high intense sweetener. Accordingly, sucralose is
preferably used in a concentration of 0.00165% by weight or lower
of the food. More preferably, a sweetening composition is prepared
so that sucralose is contained in the food in a proportion of
0.0005% by weight to 0.0008% by weight.
[0030] The sweetening composition according to the present
invention may contain, for example, other sweeteners than sucralose
and fructose, flavors, preservatives, stabilizers and other
components insofar as they do not deteriorate the effects of the
present invention.
[0031] The sweetening composition of the invention can be itself
used as a cooking sweetener or table sweetener in place of the
sugar commonly used as a sweetener and other sweeteners, and can be
also contained in various oral compositions as a sweetener
therefor.
[0032] The sweetening composition of the invention has low
calories, high sweetness and good full-bodied sweetness quality.
The sweetening composition also has characteristics of resistance
to crystallization and high water retentiveness. Therefore, the
sweetening composition is useful for the food whose sweetness
increases its tastiness (deliciousness), the foods which use highly
concentrated sweetener and the foods for which moistness is
required (kasutera (Castilla cake), sponge cake, yokan (azuki bean
jelly) and like confectionary).
[0033] The foods which are the subject of the present invention are
not particularly limited insofar as they can use a sweetener.
Examples of such foods include the above-mentioned confections and
like confectioneries, and wide variety of beverages, cold sweets,
processed foods, fishery foods, meat foods and the like.
[0034] The foods which are the subject of the present invention
include not only those which at first contain fructose and
sucralose as a mixture, but also those of which fructose and
sucralose are combined in the mouth when taken. Examples of the
latter include soft cream in which fructose (or sucralose) is
contained in the cream, and sucralose (fructose) is contained in
its toppings and cone cup.
[0035] Considering the effects of the invention, that is, the
effect of improving the sweetness quality of fructose, a natural
sweetener, by using sucralose in combination, the food composition
of the invention includes, for example, the foods which originally
contain fructose (fruits, processed fruit products (purees, fruit
juices, etc.), honey and its processed foods) with sucralose
added.
[0036] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness to the oral composition, and is not
particularly limited. More specifically, the sweetness is variable
depending on the kind of the oral compositions to which the
sweetener is applied, other components contained in the
composition, individual preference of sweetness and other factors.
Thus, the content of the sweetening composition of the invention
may be optionally selected within the ordinary skill level in the
art so that the desired sweetness can be obtained.
(1-2) Sweetening Composition Comprising Non-Reducing Disaccharide
and Sucralose
[0037] The non-reducing disaccharide for use in the invention is
not particularly limited insofar as it is a non-reducing
disaccharide which can be used for foods. Examples of the
non-reducing disaccharide include trehalose, neotrehalose,
isotrehalose, sucrose and the like. Among them, trehalose is
preferable.
[0038] Trehalose is a non-reducing disaccharide having 1,1 bonding
of two glucose molecules. Trehalose has isomers of
.alpha.,.alpha.-type trehalose (.alpha.-D-glucopyranosyl
.alpha.-D-glucopyranoside), .alpha.,.beta.-type (neotrehalose) and
.beta.,.beta. type (isotrehalose). Among them, .alpha.,.alpha. type
trehalose is preferable.
[0039] Having sophisticated sweetness like sugar, trehalose is
drawing attention for the following excellent features: (1)
non-reducing saccharide which does not cause Maillard reaction; (2)
stable to acids and alkalis, resistant to heat decomposition
particularly in an acidic condition; (3) resistant to moisture
absorption, substantially free from moisture absorption at a
relative humidity (RH) 90% or lower; (4) excellent in preventing
starch retrogradation; (5) excellent in preventing protein
modification caused by freezing, cold storage and drying; (6)
having non-cariogenicity, among others.
[0040] However, the sweetness of trehalose is low and about 40 to
45% of sugar. Therefore, 2.5 times as much trehalose as sugar,
roughly calculated, is necessary for achieving the same sweetness
by using trehalose instead of sugar, which is not cost-effective.
In addition, the sweetness of trehalose is relatively clear and
lacking a full-body taste. Hence, required is a method for
increasing and improving the sweetness of trehalose, while
retaining the functions of trehalose.
[0041] The present invention can provide a sweetening composition
having little lingering sweet aftertaste but having a body,
richness and advantageous properties characteristic of trehalose by
combining non-reducing disaccharides, particularly trehalose and
sucralose, to improve the low sweetness of trehalose and obtain
high sweetness.
[0042] The sweetening composition of the present invention should
comprise at least sucralose and a non-reducing disaccharide,
particularly trehalose, in the composition, and may be in any form
such as a powder, granules, a solid (tablet, pill) and a liquid.
The sweetening composition may be a powdery mixture of the
non-reducing disaccharide and sucralose; a mixture prepared by
spraying a sucralose solution to a non-reducing disaccharide
powder; or a mixture prepared by spraying a non-reducing
disaccharide solution to a sucralose powder. The sweetening
composition may be also a mixture prepared by drying a mixture of a
non-reducing disaccharide solution and a sucralose solution. The
method for drying the mixture is not critical, and may be spray
drying, drum drying, freeze drying and various other methods.
[0043] The content of the non-reducing disaccharide and sucralose
in the sweetening composition is not particularly limited, and may
be suitably selected within the range which can achieve the effects
of the present invention, depending on the kinds of the foods to
which the composition is applied. The content of trehalose and
sucralose may be, for example, 10 to 10000 parts by weight,
preferably 100 to 10000 parts by weight, more preferably 500 to
5000 parts by weight of trehalose, per part by weight of sucralose.
However, these amounts is to be suitably selected according to
individual preference of sweetness and the types of products to
which the sweetener is applied, and are not limited to the above
specified ranges.
[0044] The sweetening composition of the invention should comprise
at least the above two components, while it may contain, for
example, other sweeteners than sucralose and non-reducing
disaccharide, flavorss, preservatives, stabilizers and the like
unless they lessens the effects of the present invention.
[0045] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener, and can be added to various oral compositions as the
sweeteners therefor.
[0046] The sweetening composition of the invention has low
calories, high sweetness and highly taste good sweetness which can
not be obtained by the non-reducing disaccharide (particularly
trehalose) singly or in combination with sugar or other
saccharides. Hence, the sweetening composition is particularly
useful for the foods in which sweetness increases their tastiness
(deliciousness). The sweetening composition is also useful for the
oral compositions, particularly foods, in which sweetness increases
their tastiness and which require moistness, heat buring color
resistance, frozen storage stability, discoloration (browning)
resistance, syneresis resistance, starch retrogradation resistance,
low calories, non-cariogenicity and the like.
[0047] Such foods are not particularly limited, and preferable
examples include citrus juices, vegetable juices and like fruit
beverages and vegetable juices, cola drinks, ginger ales, soda
waters and like carbonated beverages, sport drinks and like soft
drinks, coffee, black tea, maccha (powdered green tea) and like
tea-based beverages, cocoa, lacetic acid bacteria beverages and
like milk beverages and other general beverages; yogurt, jellies,
puddings, mousse and like desserts; baked confections and steamed
confections including cakes, manju (steamed yeast bun with filling)
and like Western confections and Japanese sweets and other
confectioneries; ice creams, sherbets and like cold sweets and
other ice confectioneries; chewing gums, hard candies, nougat
candies, jelly beans and like general confectionss; fruit flavored
sauces, chocolate sauce and like sauces; butter cream, raw cream
and like creams; strawberry jam, marmalade and like jams; breads
including kashi-pan (pastry with fillings and flavors) and the
like; sauces used for yakiniku (Japanese- or Korean-style
barbecue), yakitori (skewered and grilled chicken), unagi-kabayaki
(grilled eel) and the like and tomato ketchup; kamaboko (loaf of
pureed, steamed fish) and like surimi-based products, retort
pouched foods, pickles, tsukuda-ni (preserved food boiled in soy
sauce), food preparations, frozen foods and wide variety of
processed farm and aquatic products.
[0048] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness to the oral composition, and is not
particularly limited. More specifically, the sweetness is variable
depending on the kind of oral compositions to which the sweetener
is applied, other components contained in the composition,
individual preference of sweetness and other factors. Thus, the
content of the sweetening composition of the invention may be
optionally selected so that the desired sweetness can be provided
in the final product within the ordinary skill level in the
art.
[0049] The sweetening composition of the invention is especially
useful as a sweetener for the foods which are heated at a high
temperature.
[0050] Favorable examples of such foods include the hard candies
for which coloration and caramelization by heating are problematic
(possibly problematic), particularly the hard candies whose
low-calorie and anti-cariogenic characteristic are important
commercial values. For such hard candies are preferably used
trehalose as a non-reducing disaccharide. Sugar alcohols may be
used in addition to the non-reducing disaccharide. As the sugar
alcohol can be used those mentioned in the above. Among them,
preferable are maltitol, lactitol and hydrogenated palatinose, and
particularly preferable are lactitol and hydrogenated palatinose.
These substances may be used singly, or in any combination of two
or more kinds.
[0051] The amount of sucralose and non-reducing disaccharide (total
amount of sucralose, non-reducing disaccharide and sugar alcohol,
when used in combination) added to the hard candies is not
particularly limited, and may be 100 to 10000 parts by weight,
preferably 1000 to 10000 parts by weight of the non-reducing
disaccharide, per part by weight of sucralose. The amount of
sucralose to be added to the hard candies is not limited either,
and may typically be 0.001 to 0.1% by weight, preferably 0.01 to
0.1% by weight.
[0052] Basically, sucralose is an excellent sweetener which is free
from heavy sweetness or rough taste as of sucrose, and has clean,
refreshing sweetness. However, sucralose can be used to prepare the
hard candies with rich and yet clear, refreshing sweetness by
adding the non-reducing disaccharide (or further with sugar
alcohol) thereto in an amount within the above-specified range, and
the hard candies with high transparency. In particular, the hard
candies having very crispy and light eating characteristics can be
prepared by using trehalose as the non-reducing disaccharide.
[0053] Such hard candies may be those which comprises the above
components as essential ingredients, and may also contain, as other
ingredients, food additives which are commonly added to hard
candies, for example, flavors (including essential oils) and
pigments without any restriction.
[0054] The method for preparing the hard candies is not
particularly limited, and may be any of various conventional
methods. Specific example of the preparation method include that
comprising the steps of adding a glucose syrup, sucralose and
non-reducing disaccharide, optionally with sugar alcohol, to water,
heating the mixture to about 140 to 165.degree. C., and pouring the
mixture in molds, followed by cooling.
(1-3) Sweetening Composition Comprising Sugar Alcohol and
Sucralose
[0055] The sugar alcohol for use in the present invention may be
any of those used commonly used for foods whether it is derived
from monosaccharide, disaccharide or other saccharides such as
oligosaccharide. Among them, preferable are maltitol, lactitol and
hydrogenated palatinose, and more preferable are lactitol and
hydrogenated palatinose. These saccharides may be used singly or in
any combination of two or more kinds.
[0056] The sweetening composition of the invention should contain
at least sucralose and sugar alcohol therein, and may be in any
form such as a powder, granules, a solid (tablet, pill) and a
liquid. The sweetening composition may be a powdery mixture of
sugar alcohol and sucralose; a mixture prepared by spraying a
sucralose solution to a sugar alcohol powder; or a mixture prepared
by spraying a sugar alcohol solution to a sucralose powder. The
sweetening composition may be also a mixture prepared by drying a
mixture of a sugar alcohol solution and a sucralose solution. The
method for drying the mixture is not critical, and may be spray
drying, drum drying, freeze drying and various other methods.
[0057] According to the present invention, combined use of
sucralose and sugar alcohol, optionally with trehalose and like
non-reducing disaccharides, can provide a sweetening composition
with rich and yet very clear, refreshing sweetness.
[0058] The content of sugar alcohol and sucralose in the sweetening
composition of the invention is not particularly limited, and may
be suitably selected depending on the types of the foods to which
the sweetening composition is applied, within the range which can
achieve the effects of the present invention. For example, 100 to
10000 parts by weight, preferably 1000 to 10000 parts by weight of
sugar alcohol (when using non-reducing disaccharide in combination,
the total of the sugar alcohol and non-reducing disaccharide) is
used per part by weight of sucralose. However, these amounts are
variable according to individual preference of sweetness and the
types of products to which the sweetener is applied, and are not
limited to the above-specified ranges.
[0059] The sweetening composition of the present invention may
contain, for example, other sweeteners than sucralose and sugar
alcohol, flavors, preservatives, stabilizers and other components,
unless they lessen the effects of the present invention.
[0060] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener to be added to various oral compositions. Preferable
examples of such oral compositions include hard candies.
(1-4) Sweetening Composition Comprising Beet Oligosaccharide and
Sucralose
[0061] The beet oligosaccharide for use in the present invention
comprises, as a main component, raffinose (trisaccharide having a
D-galactose molecule, a D-glucose molecule and a D-fructose
molecule, i.e., a trisaccharide having the structure of sucrose
with D-galactose bonding thereto.). The beet oligosaccharide may
contain stachyose (oligosaccharide having two molecules of
D-galactose, a molecule of D-glucose and a molecule of D-fructose
bonding to each other.) which has a similar structure to the beet
oligosaccharide to raffinose.
[0062] Beet oligosaccharide is called so since it is a
oligosaccharide occurring in beet. The beet oligosaccharide for use
in the present invention may be any oligosaccharide insofar as it
has the above-described structure, whether it is derived from beet,
eucalyptus sap or soybeans.
[0063] According to the present invention, combined use of
sucralose and beet oligosaccharide gives a body which is short with
sucralose and can provides a sweetening composition with richness
and good sweetness.
[0064] The sweetening composition of the invention should contain
at least sucralose and beet oligosaccharide therein, and may be in
any form such as a powder, granules, a solid (tablet, pill) and a
liquid. The sweetening composition may be a powdery mixture of beet
oligosaccharide and sucralose; a mixture prepared by spraying a
sucralose solution to a beet oligosaccharide powder; or a mixture
prepared by spraying a beet oligosaccharide solution to a sucralose
powder. The sweetening composition may be also a mixture prepared
by drying a mixture of a beet oligosaccharide solution and a
sucralose solution. The method for drying the mixture is not
critical, and may be spray drying, drum drying, freeze drying and
various other methods.
[0065] The content of the beet oligosaccharide and sucralose in the
sweetening composition is not particularly limited, and may be
suitably selected within the range which can achieve the effects of
the present invention, depending on the kinds of the foods to which
the composition is applied. The content of beet oligosaccharide is
typically selected from the range of 0.1 to 1000 parts by weight,
preferably 1 to 100 parts by weight, per part by weight of
sucralose.
[0066] The sweetening composition according to the present
invention may contain, for example, other sweeteners than sucralose
and beet oligosaccharide, flavors, preservatives, stabilizer and
other components unless they lessen the effects of the present
invention.
[0067] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener to be added to various oral compositions.
[0068] According to the sweetening composition of the invention,
one of five basic taste qualities, sweetness, can be qualitatively
improved by giving richness (body, volume feeling) which is not
found in the sweetness of sucralose. Therefore, the sweetening
composition is especially useful for the foods requiring tastiness
(sweetness) which increases their commercial values, in particular
confectioneries including desserts and confections, beverages and
like refreshment foods.
[0069] Preferable examples of such foods, although not particularly
limited, include citrus juices, vegetable juices and like fruit
beverages and vegetable juices, cola drinks, ginger ales, soda
water and like carbonated beverages, sport drinks and like soft
drinks, coffee, black tea, maccha and like tea-based beverages,
cocoa, lacetic acid bacteria beverages and like milk beverages and
other general beverages; yogurt, jellies, puddings, mousse and like
desserts; baked confectioneries, steamed confection and like
confections including cake, manju and like Western sweets and
Japanese sweets; sauces including fruit flavored sauces, chocolate
sauces and the like; creams including butter cream, raw cream and
the like; strawberry jam, marmalade and like jams; ice creams,
sherbets and like ice confectioneries; chewing gums, hard candies,
nougat candies, jelly beans and like confections.
[0070] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness to the oral composition, and is not
particularly limited. More specifically, the sweetness is variable
depending on the kind of oral compositions to which the sweetener
is applied, other components contained in the composition,
individual preference of sweetness and other factors. Thus, the
content of the sweetening composition of the invention may be
optionally selected within the ordinary skill level in the art so
that the desired sweetness can be provided in the final product,
considering the type of the used high intense sweetener and its
sweetness.
(1-5) Sweetening Composition Comprising Licorice Extract and
Sucralose
[0071] The licorice extract for use in the present invention is
extracted from roots or rhizomes of licorice (Glycyrrhiza uralensis
FISCH, Glycyrrhiza inflata BATALIN, or Glycyrrhiza glabra LINNE)
with hot water or with a room-temperature or lukewarm alkaline
aqueous solution, and optionally by puficification. The licorice
extract contains glycyrrhizinic acid or its salt as a main
component. In the present invention, the licorice extract is not
limited in its degree of purification. The form of the licorice
extract include an extract prepared by graduation of the extracted
liquid of a licorice root, a powder or granules prepared by
freeze-drying the extract, and glycyrrhizinic acid or its salt
isolated from the licorice extract. Examples of the salt of
glycyrrhizinic acid include sodium, potassium and like alkali metal
salts or ammonium salts of glycyrrhizinic acid, preferable sodium
salts of glycyrrhizinic acid.
[0072] The sweetening composition of the invention should contain
at least sucralose and licorice extract therein, and may be in any
form such as a powder, granules, a solid (tablet, pill) and a
liquid. The sweetening composition may be a powdery mixture of
licorice extract and sucralose; a mixture prepared by spraying a
sucralose solution to a licorice extract powder; or a mixture
prepared by spraying a licorice extract solution to a sucralose
powder. The sweetening composition may be also a mixture prepared
by drying a mixture of a licorice extract solution and a sucralose
solution. The method for drying the mixture is not critical, and
may be spray drying, drum drying, freeze drying and various other
methods.
[0073] Although the content of sucralose and licorice extract is
variable according to the kind of product to which the sweetening
composition is applied, usually, the amount of licorice extract to
be used is suitably selected from the range of 0.001 to 100 parts
by weight, per part by weight of sucralose.
[0074] Although sucralose itself is an excellent sweetener with
little rough taste as sodium saccharin and like conventional high
intense sweeteners have, and clean, refreshing sweetness, adding
the licorice extract within the above-specified range gives to
sucralose produces a body with deepness and richness in addition to
the refreshing sweetness. The addition of the licorice extract also
reduces the lingering sweet aftertaste and gives clear aftertaste,
providing a better sweetening composition similar to sucrose. The
sweetening composition is useful as a non-cariogenic and
low-calorie or no-calorie sweetener due to the properties of
sucralose. Further, sucralose contained in the sweetener
significantly increases saltiness tendering effect of the licorice
extract. Thus, it is useful to enhance the tastiness of foods,
particularly for the foods with a relatively high salt content such
as miso, soy sauce and like seasonings, pickles, tsukuda-ni and
like salt cured products, snacks and like salty confections.
[0075] The sweetening composition according to the present
invention may contain, for exampler other sweeteners than sucralose
and licorice extract, flavors, preservatives, stabilizers and like
components unless they lessen the effects of the present
invention.
[0076] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener to be added to various oral compositions.
[0077] Since the sweetening composition of the invention has the
aforementioned various properties, it is useful for the foods in
which good sweetness and tastiness based on sweetness or
deliciousness based on saltiness tendering effect increase the
commercial values of the food, the foods in which low-calorie
characteristics and non-cariogenicity are advantageous, and for
diet foods.
[0078] Examples of such foods are not limited and include wide
variety of foods. Preferable examples of such foods include marines
such as vegetables, fish, shellfish and red meats steeped in soy
sauce, miso, salt, sake lees and the like; soy sauce, miso, sauce,
ketchup and like seasonings; tsukuda-ni of vegetables, fish,
shellfish, mushrooms, seaweeds, red meat and the like boiled in soy
sauce, mirin (sweet cooking rice wine) and like seasonings;
shiokara (squid strips in innards sauce) and like delicacies; dry
snacks, okaki (rice cracker) and like confections and salty
foods.
[0079] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness, and preferably saltiness tendering
effect, to the oral composition, and is not particularly limited.
More specifically, the sweetness is variable depending on the kind
of oral compositions to which the sweetener is applied, other
components contained in the composition, individual preference of
sweetness and other factors. Thus, the content of the sweetening
composition of the invention may be optionally selected within the
ordinary skill level in the art so that the desired sweetness can
be provided in the final product, considering the type of the used
high intense sweetener and its sweetness.
(1-6) Sweetening Composition Comprising Stevia Extract, Rhamnose
and Sucralose
[0080] The stevia extract for use in the present invention is one
or more members selected from the group consisting of an extract
containing steviol glycoside extracted from leaves of stevia
(Stevia rebaudiana BERTONI) as a main component, one or more sweet
substances contained in the extract, these extracts and sweet
components with glucose or fructose added to their sugar chains by
treating with enzyme (.alpha.-glucosyltransferase and/or
.alpha.-fructosyl transferase).
[0081] The stevia extract is an high intense sweetener which is
about 100 to 300 times as sweet as sugar, and sweetness quality
similar to sugar. The stevia extract has been used as a substitute
for sugar because of its advantage of having no calorie. In
general, the stevia extract contains stebioside in a concentration
of 70 to 80% and rebaudioside in a concentration of 20 to 30%. In
the present invention, the content of stebioside and rebaudioside
in the stevia extract is not limited, and the stevia extract may
contain stebioside or rebaudioside singly.
[0082] L-Rhamnose for use in the present invention is a
conventionally known sweetener which is a reducing sugar found in
rutin (extract) or peels, barks or flowers of Citrus sinensis
OSBECK or Citrus unshiu MARCOV. The content of the stevia extract,
sucralose and L-rhamnose in the sweetening composition of the
invention is variable according to the types of the foods to which
the sweetening composition is applied, but can be suitably selected
from the range of the ratio of stevia extract:sucralose:L-rhamnose
(by weight)=0.1 to 100:0.1 to 50:0.1 to 100.
[0083] Sucralose itself is an excellent sweetener having clean,
refreshing sweetness and little rough taste as sodium saccharin and
like conventional high intense sweeteners have. The stevia extract
and L-rhamnose added within the above-specified range gives a body
with deepness and richness to the sucralose, in addition to
refreshing sweetness. Further, the combination of the above three
components improves the lingering sweet and bitter aftertaste of
the stevia extract characteristic of the high intense sweetener,
giving an excellent sweetening composition similar to sucrose.
[0084] The sweetening composition according to the present
invention may contain, for example, other sweeteners than
sucralose, stevia extract and rhamnose, flavors, preservatives,
stabilizers and other components, unless they lessen the effects of
the present invention.
[0085] The form of the sweetening composition of the invention are
not particularly limited, and may be a solution diluted with water
and the like, a powder or granules dried by spray drying or like
method, or a tablet prepared by molding these powder and
granules.
[0086] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener to be added to various oral compositions.
[0087] The present invention can provide a sweetener having one of
five basic taste qualities, sweetness, which is qualitatively
improved and similar to that of sugar by giving richness (body,
volume feeling) which is scarcely found in the sweetness of
conventional high intense sweeteners and mitigating an unpleasant
lingering sweet aftertaste and increasing smoothness. The present
invention can also provide a low-calorie or no-calorie sweetener.
Thus, the present invention can be usefull especially for the foods
in which tastiness (sweetness, umami taste, etc.) is required to
increase their commercial values, the foods in which low-calorie
characteristics is advantageous and diet foods.
[0088] Such foods are not particularly limited, and preferable
examples include citrus juices, vegetable juices and like fruit
beverages and vegetable juices, cola drinks, ginger ales, soda
waters and like carbonated beverages, sport drinks and like soft
drinks, coffee, black tea, maccha and like tea-based beverages,
cocoa, lacetic acid bacteria beverages and like milk beverages and
other general beverages; yogurt, jellies, puddings, mousse and like
desserts; baked confections and steamed confections including
cakes, manju and like Western Western confections and Japanese
sweets and other confectioneries; ice creams, sherbets and like
cold sweets and other ice confectioneries; chewing gums, hard
candies, nougat candies, jelly beans and like general confections;
fruit flavored sauces, chocolate sauce and like sauces; butter
cream, raw cream and like creams; strawberry jam, marmalade and
like jams; breads including kashi-pan and the like; sauces used for
yakiniku, yakitori, unagi-kabayaki and the like, tomato ketchup and
like sauces; kamaboko and like surimi-based products, retort
pouched foods, pickles, tsukuda-ni, food preparations, frozen foods
and wide variety of processed farm and aquatic products.
[0089] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness to the oral composition, and is not
particularly limited. More specifically, the sweetness is variable
depending on the kind of oral compositions to which the sweetener
is applied, other components contained in the composition,
individual preference of sweetness and other factors. Thus, the
content of the sweetening composition of the invention may be
optionally selected within the ordinary skill level in the art so
that the desired sweetness can be provided in the final
product.
(1-7) Sweetening Composition Comprising Thaumatin and Sucralose
[0090] Thaumatin for use in the present invention is a protein
extracted from the fruits of the plant Thaumatococcus danielli
BENTH. and an high intense sweetener having a sweetness
concentration equivalent to a 6 to 8% aqueous solution of sucrose
2000 to 3000 times as high as sucrose.
[0091] The content of sucralose and thaumatin is variable according
to the types of the products to which the sweetening composition is
applied, but can be suitably selected from the range of the ratio
of sucralose and thaumatin=1000:1 to 50:1, preferably 500:1 to
100:1 (by weight).
[0092] When the ratio of thaumatin to sucralose is too low, the
taste quality of sucralose becomes dominant, whereas in case the
ratio is too high, the lingering sweet aftertaste derived from
thaumatin becomes noticeable. Therefore, either case can not
produce sufficient sweetness improving effect. However, these
amount ratios are variable according to individual preference of
sweetness and the types of products to which the sweetener is
applied, and are not limited to the above-specified ranges.
[0093] Furthermore, the sucralose sweetening composition comprising
sucralose and thaumatin of the present invention may be the
sweetening composition as a whole comprising sucralose and
thaumatin, and may be in any form such as a powder, granules, a
solid or a liquid. The sweetening composition may be in a single
portion, or in two portion. The sweetening composition may be a
powdery mixture of thaumatin and sucralose; a mixture prepared by
spraying a sucralose solution to a thaumatin powder; or a mixture
prepared by spraying a thaumatin solution to a sucralose powder.
The sweetening composition may be also a mixture prepared by drying
a mixture of a sucralose solution and a thaumatin solution. The
method for drying the mixture is not critical, and may be spray
drying, drum drying, freeze drying and various other methods.
[0094] The sweetening composition according to the present
invention may contain, for example, other sweeteners than sucralose
and thaumatin, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0095] According to the sweetening composition of the invention,
the sweetness of sucralose itself, that is, cleans and excellent
sweetness free from rough taste and lingering sweet aftertaste, can
be qualitatively improved in one of five basic taste qualities,
sweetness by adding thereto the body (richness, volume feeling)
which is scarcely found in sucralose. Therefore, the sweetening
composition is particularly useful for the foods in which sweetness
increases their tastiness and commercial values.
[0096] The foods which can be the subject of the present invention
are not particularly limited, and preferable examples include
citrus juices, vegetable juices and like fruit beverages and
vegetable juices, cola drinks, ginger ales, soda waters and like
carbonated beverages, sport drinks and like soft drinks, coffee,
black tea, maccha and like tea-based beverages, cocoa, lacetic acid
bacteria beverages and like milk beverages and other general
beverages; yogurt, jellies, puddings, mousse and like desserts;
baked confections and steamed confections including cakes, manju
and like Western Western confections and Japanese sweets and other
confectioneries; ice creams, sherbets and like cold sweets and
other ice confectioneries; chewing gums, hard candies, nougat
candies, jelly beans and like general confectionss; fruit flavored
saucess, chocolate sauce and like sauces; butter cream, raw cream
and like creams; strawberry jam, marmalade and like jams; breads
including kashi-pan and the like; sauces used for yakiniku,
yakitori, unagi-kabayaki and the like, tomato ketchup and like
sauces; kamaboko and like surimi-based products, retort pouched
foods, pickles, tsukuda-ni, food preparations, frozen foods and
wide variety of processed farm and aquatic products.
[0097] It is necessary to achieve the effects of the present
invention that the food comprises sucralose and thaumatin
eventually. The timing and order of combining sucralose and
thaumatin are not critical. It is not necessary that sucralose and
thaumatin are present in the same food. Even in case that sucralose
and thaumatin are each contained in different foods, it is only
necessary for sucralose and thaumatin to be present together when
eaten, for example, in such case that soft cream contains
sucralose, while its toppings and cone cups contain thaumatin.
[0098] To achieve the effects of the present invention, the ratio
of sucralose to thaumatin, when the food is taken, may be 1000:1 to
50:1, more preferably 500:1 to 100:1 (by weight). In particular,
when sucralose and thaumatin are present at this ratio, the taste
quality of the food can be improved to be favorable taste quality
which suits the features of the food, the inherent taste quality of
the food is enhanced and increased, unfavorable taste quality of
the food can be diminished, and tastiness of the food can be
increased generally.
[0099] In the present invention, the content of sucralose and
thaumatin in the food may be suitably adjusted in the final food,
and are not particularly limited. For example, when the food is a
beverage, the total amount of sucralose and thaumatin may be 0.003
to 0.03 parts by weight, based on 100 parts by weight of the
beverage contained in the final food, and the ratio of
sucralose:thaumatin may be 1000:5 (by weight).
[0100] However, since the optimal concentration of sucralose and
thaumatin may vary depending on the desired sweetness, sweetness
quality, kinds of the foods and the temperature of the foods when
taken, it can be suitably adjusted by a person of skill in the art.
For this reason, the concentration of sucralose and thaumatin is
not restricted to the above-specified range as far as they are
combined at such a ratio that can achieve the effects of the
present invention.
Sweetening Composition of (2)
[0101] The present invention characteristically uses gluconic acid,
gluconic acid salt, glucono-.delta.-lactone (hereinafter
collectively referred to as gluconic acids), gymnemic acid or milk
serum mineral as a sweetness quality improving agent or auxiliary
sweetener for sucralose.
(2-1) Sweetening Composition Comprising Gluconic Acids and
Sucralose
[0102] The gluconic acid, gluconic acid salt and
glucono-.delta.-lactone for use in the present invention have been
conventionally used as pH adjustors, solidifying agents, baking
powders or acidulant and the like for a wide variety of foods,
drugs, quasi-drugs and the like. All of these are commercially
available. Herein, gluconic acid salt includes potassium gluconate,
sodium gluconate and like alkali metal salts of gluconic acid and
calcium gluconate and like alkali earth metal salts of gluconic
acid. Among them, preferable are potassium gluconate, sodium
gluconate and like alkali metal salts of gluconic acid.
[0103] In the present invention, the above gluconic acids used in
combination with sucralose may be any of gluconic acid, gluconic
acid salt (e.g., potassium salt, sodium salt, calcium salt, etc.)
and glucono-.delta.-lactone. These are used singly or in any
combination of two or more kinds, together with sucralose.
[0104] The content of sucralose and gluconic acids is variable
depending on the kinds of used gluconic acids and the kinds of
products to which the sweetening composition is applied, usually
0.01 to 10000 parts by weight of gluconic acids may be used per
part by weight of sucralose. More specifically, for example, in
case potassium gluconate is used as the gluconic acid, the
preferable amount of potassium gluconate may be 0.02 to 10000 parts
by weight, more preferably 0.2 to 5000 parts by weight, per part by
weight of sucralose. In case of using sodium gluconate, the amount
of sodium gluconate may be 0.01 to 5000 parts by weight, preferably
0.1 to 2000 parts by weight, per part by weight of sucralose.
However, these contents are variable according to individual
preference of sweetness and the types of products to which the
sweetener is applied, and are not limited to the above-specified
ranges.
[0105] The sweetening composition according to the present
invention may contain, for example, other sweeteners than
sucralose, gluconic acid, gluconic acid salt and
glucono-.delta.-lactone, flavors, preservatives, stabilizers and
other components, unless they lessen the effects of the present
invention.
[0106] The form of the sweetening composition of the invention are
not particularly limited, and may be a solution diluted with water
and the like, a powder or granules dried by spray drying or like
method, or a tablet prepared by molding these powder and
granules.
[0107] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener to be added to various oral compositions.
[0108] The sweetening composition of the invention can
qualitatively improve one of the five basic taste qualities,
sweetness, by producing richness (body, volume feeling), which is
scarcely found in the sweetness of the sweetener of sucralose
itself and reducing the unpleasant lingering sweet aftertaste.
Therefore, the sweetening composition is especially useful for the
foods in which sweetness increases their tastiness and commercial
values.
[0109] Such foods are not particularly limited, and preferable
examples include citrus juices, vegetable juices and like fruit
beverages and vegetable juices, cola drinks, ginger ales, soda
waters and like carbonated beverages, sport drinks and like soft
drinks, coffee, black tea, maccha and like tea-based beverages,
cocoa, lacetic acid bacteria beverages and like milk beverages and
other general beverages; yogurt, jellies, puddings, mousse and like
desserts; baked confections and steamed confections including
cakes, manju and like Western Western confections and Japanese
sweets and other confectioneries; ice creams, sherbets and like
cold sweets and other ice confectioneries; chewing gums, hard
candies, nougat candies, jelly beans and like general confectionss;
fruit flavored sauces, chocolate sauce and like sauces; butter
cream, raw cream and like creams; strawberry jam, marmalade and
like jams; breads including kashi-pan and the like; sauces used for
yakiniku, yakitori, unagi-kabayaki and like, tomato ketchup and
like sauces; kamaboko and like surimi-based products, retort
pouched foods, pickles, tsukuda-ni, food preparations, frozen foods
and wide variety of processed farm and aquatic products.
[0110] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness to the oral composition, and is not
particularly limited. More specifically, the sweetness is variable
depending on the kind of oral compositions to which the sweetener
is applied, other components contained in the composition,
individual preference of sweetness and other factors. Thus, the
content of the sweetening composition of the invention may be
optionally selected within the ordinary skill level in the art so
that the desired sweetness can be provided in the final product,
considering the type of the used high intense sweetener and its
sweetness.
(2-2) Sweetening Composition Comprising Gymnemic Acid and
Sucralose
[0111] The gymnemic acid for use in the present invention is
triterpene glycoside contained in the leaves of a plant (Gymnema
sylvestre) which belongs to the family Asclepiadaceae. Recently,
gymnemic acid was found to have the effects of selectively reducing
sweetness sensation and slowing down the absorption of sugar by
intestine. Hence, gymnemic acid is attracting attention as a
substance which is useful for diet foods and effective in
inhibiting the rise in the blood-sugar level of diabetic patients
after eating foods.
[0112] The content of the sucralose and gymnemic acid is variable
depending on the kinds of the products to which the sweetening
composition is applied. Usually, the gymnemic acid may be used in
an amount of 0.00001 to 1 parts by weight, preferably 0.00005 to
0.5 parts by weight, per part by weight of sucralose.
[0113] Sucralose itself is an excellent sweetener which has clean,
refreshing sweetness and little rough taste and lingering sweet
aftertaste as sodium saccharin and like conventional high intense
sweeteners. However, addition of the gymnemic acid in the
above-specified range imparts sucralose refreshing sweetness and a
body with deepness and richness, providing an excellent sweetening
composition similar to sucrose. In addition, although sucralose
itself is about 600 times as sweet as sucrose and is a low-calorie
sweetener, it can prepared as a substantially no-calorie sweetening
composition when it is combined with gymnemic acid which inhibits
the absorption of sucralose by intestine.
[0114] The sweetening composition according to the present
invention may contain, for example, other sweeteners than sucralose
and gymnemic acid, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0115] The form of the sweetening composition of the invention are
not particularly limited, and may be a solution diluted with water
and the like, a powder or granules dried by spray drying or like
method, or a tablet prepared by molding these powder and
granules.
[0116] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener to be added to various oral compositions.
[0117] On the basis of the above described properties, the
sweetening composition of the invention is particularly useful for
the foods in which high sweetness and good sweetness quality
increase their tastiness and commercial values and the foods in
which low-calorie characteristics and non-cariogenicity are
advantageous, e.g., desserts and confections and like
confectioneries and beverages and like refreshment foods, diabetic
foods and diet foods.
[0118] Such foods are not particularly limited, and preferable
examples include citrus juices, vegetable juices and like fruit
beverages and vegetable juices, cola drinks, ginger ales, soda
waters and like carbonated beverages, sport drinks and like soft
drinks, coffee, black tea, maccha and like tea-based beverages,
cocoa, lacetic acid bacteria beverages and like milk beverages and
other general beverages, yogurt, jellies, puddings, mousse and like
desserts; baked confections and steamed confections including
cakes, manju and like Western confections and Japanese sweets and
other confectioneries; fruit flavored sauces, chocolate sauce and
like sauces; butter cream, raw cream and like creams; strawberry
jam, marmalade and like jams; ice creams, sherbets and like ice
confectioneries; chewing gums, hard candies, nougat candies, jelly
beans and like confections.
[0119] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness to the oral composition, and is not
particularly limited. More specifically, the sweetness is variable
depending on the kind of oral compositions to which the sweetener
is applied, other components contained in the composition,
individual preference of sweetness and other factors. Thus, the
content of the sweetening composition of the invention may be
optionally selected within the ordinary skill level in the art so
that the desired sweetness can be provided in the final product
(2-3) Sweetening Composition Comprising Milk Serum Mineral and
Sucralose
[0120] The milk serum mineral for use in the present invention is a
mineral component contained in a yellow-green liquid (whey, milk
serum) obtained by adding acid or a milk coagulating enzyme to milk
or skim milk and removing the resulting coagulation (curd)
therefrom. The milk serum usually contains milk sugar, soluble
protein (lactoalbumin, lactoglobulin), water-soluble vitamin (B1,
B2, nicotinic acid, C, etc.), salts and about 0.7% of mineral
components. The milk serum mineral, which can be separated from a
raw material of milk serum by ultrafiltration or like methods, are
commercially available.
[0121] The present invention may use, in addition to milk serum
mineral itself, whey products containing milk serum mineral, e.g.,
whey, condensed whey, cheese whey powder, acid whey powder and
these products in combinations.
[0122] The content of sucralose and milk serum mineral is variable
depending on the kind of the products to which the sweetening
composition is applied. Usually, milk serum mineral may be used in
an amount of 0.1 to 100 parts by weight, preferably 1 to 60 parts
by weight, per part by weight of sucralose.
[0123] Although sucralose itself is an excellent sweetener with
clean, refreshing sweetness and little rough taste as sodium
saccharin and like conventional high intense sweeteners have,
addition of milk serum mineral thereto in the above-specified range
adds a body with deepness and richness to the refreshing sweetness
of the sucralose, providing an better sweetening composition
similar to sucrose. Additionally, minerals are constituents of the
body and are important substances which are responsible for
physiological effects and metabolic regulation effects necessary
for vital activities. Mineral are also useful as activators of
enzymes. As mentioned in the above, since the sweetening
composition of the invention contains a relatively large amount of
milk serum mineral, it is useful not only as a sweetener which
imparts sweetness, but also as a functional additive which supplies
substances beneficial to organisms and helps the functions of the
organisms.
[0124] The sweetening composition according to the present
invention may contain, for example other sweeteners than sucralose
and milk serum mineral, flavors, preservatives, stabilizers and
other components, unless they lessen the effects of the present
invention.
[0125] The form of the sweetening composition of the invention are
not particularly limited, and may be a solution diluted with water
and the like, a powder or granules dried by spray drying or like
method, or a tablet prepared by molding these powder and
granules.
[0126] The sweetening composition of the invention can be used
itself as a cooking sweetener or table sweetener in place of sugar
and other sweeteners commonly used as sweeteners and also as a
sweetener to be added to various oral compositions.
[0127] On the basis of the above described properties, the
sweetening composition of the invention is useful particularly for
the foods in which high sweetness and good sweetness quality
increase their tastiness, smoothness and commercial values and the
foods in which low-calorie characteristics and non-cariogenicity
are advantageous, e.g., desserts, sweets and like confections,
beverages and like refreshment foods, diabetic foods and diet
foods.
[0128] Such foods are not particularly limited, and preferable
examples include citrus juices, vegetable juices and like fruit
beverages and vegetable juices, cola drinks, ginger ales, soda
waters and like carbonated beverages, sport drinks and like soft
drinks, coffee, black tea, maccha and like tea-based beverages,
cocoa, lacetic acid bacteria beverages, whey beverages, milk
beverages and other general beverages; yogurt, jellies, puddings,
mousse and like desserts; baked confections and steamed confections
including cakes, manju and like Western confections and Japanese
sweets and other confectioneries; fruit flavored sauces, chocolate
sauce and like sauces; butter cream, raw cream and like creams;
strawberry jam, marmalade and like jams; ice creams, sherbets and
other ice confectioneries; chewing gums, hard candies, nougat
candies, jelly beans and like confections; pickles, kamaboko and
like processed farm products and aquatic products.
[0129] The amount of the sweetening composition of the invention
used for these oral compositions may be an amount effective in
giving a desired sweetness to the oral composition, and is not
particularly limited. More specifically, the sweetness is variable
depending on the kind of oral compositions to which the sweetener
is applied, other components contained in the composition,
individual preference of sweetness and other factors. Thus, the
content of the sweetening composition of the invention may be
optionally selected within the ordinary skill level in the art,
considering the sweetness in the finla product.
Sweetening Composition of (3)
[0130] The present invention is characterized by the use of soybean
polysaccharide as a physical property improver (anti-moisture
agent, anticaking agent, anti-deliquescence agent) and sweetness
quality improving agent as a sweetening composition containing
sucralose.
[0131] The soybean polysaccharide for use in the present invention
is a water-soluble polysaccharide derived from soybeans, and
includes, but is not limited to, so-called soybean dietary fiber or
water-soluble soybean hemicellulose and the like. The soybean
polysaccharide is usually extracted and purified from insoluble
dietary fibers which are produced in the course of the preparation
of soy protein isolate from soybeans, optionally with
sterilization. Alternatively, it is commercially available from
FUJI OIL CO., LTD. by the product name SOYA FIVE-S, or from San-Ei
Gen F.F.I., Inc. by the product name of Water-Soluble Soybean
Polysaccharide SM700.
[0132] The soybean polysaccharide may be preperably applied, for
example, to such sweeteners or sweetening compositions that are
inherently highly hygroscopic and are prone to degradation and
alteration of quality, caking and deliquescence, or such sweeteners
or sweetening compositions that are powdery and hard to handle
because they can be electrically charged. Examples of such
sweeteners include a wide variety of conventional sucrose, low
intense sweetener and high intense sweeteners. Among them,
sucralose is preferable. The combined use of sucralose and soybean
polysaccharide lowers the hygroscopicity of sucralose and prevents
caking or deliquescence, thereby stabilizing the quality of the
sweetener, improving the sweetness quality of sucralose and
providing a better-tasting sweetening composition.
[0133] The present invention is a sweetening composition comprising
sucralose and soybean polysaccharide.
[0134] The sweetening composition according to the present
invention may contain, for example, other sweeteners than sucralose
and soybean polysaccharide, flavors, preservatives, stabilizers and
other components, unless they lessen the effects of the present
invention. Examples of such components include those which exhibit
remarkable effects when used in combination with suoralose, such as
the above-mentioned fructose, non-reducing disaccharides, sugar
alcohols, beet oligosaccharide, licorice extract, stevia, rhamnose,
thaumatin and like various sweeteners, gluconic acid, gluconic acid
salts, glucono-.delta.-lactone, gymnemic acid, milk serum mineral
and the like.
[0135] The ratio of the soybean polysaccharide and sucralose to
achieve the effects of the present invention may be, but is not
limited to, typically soybean polysaccharide:sucralose=1:10 to
200000:1, preferably 1:10 to 10000:1 (by weight).
[0136] The sweetening composition of the invention can be widely
used as a sweetener for foods in general, drugs and quasi-drugs
taken orally or used in the oral cavity. Preferably, the sweetening
composition of the invention is used as a sweetener for foods.
[0137] Such foods to which the sweetening composition can be
applied are not particularly limited, and preferable examples
include citrus juices, vegetable juices and like fruit beverages
and vegetable juices, cola drinks, ginger ales, soda waters and
like carbonated beverages, sport drinks and like soft drinks,
coffee, black tea, maccha and like tea-based beverages, cocoa,
lacetic acid bacteria beverages and like milk beverages and other
general beverages; yogurt (including drink yogurt, jellies,
puddings, mousse and like desserts; baked confections and steamed
confections including cakes (including sponge cake), cookies, manju
and like Western confections and Japanese sweets and other
confectioneries; ice creams, sherbets and like cold sweets and
other ice confectioneries; chewing gums, hard candies, nougat
candies, jelly beans and like general confections; fruit flavored
sauces, chocolate sauce and like sauces; butter cream, raw cream
and like creams; strawberry jam, marmalade and like jams; breads
including kashi-pan and the like; sauces used for yakiniku,
yakitori, unagi-kabayaki and like, tomato ketchup and like sauces;
kamaboko and like surimi-based products, frozen pilaf and like
processed rice foods, retort pouched foods, pickles, tsukuda-ni,
food preparations, frozen foods and wide variety of processed farm
and aquatic products.
[0138] The content of soybean polysaccharide and sucralose which
are added to foods are not particularly limited, and may be
suitably selected depending on the physical properties of the foods
and individual preference. For example, soybean polysaccharide may
be usually used in an concentration of 0.01 to 20% by weight,
preferably 0.05 to 20% by weight, and sucralose in a concentration
of 0.0001 to 0.1% by weight. Within these ranges, soybean
polysaccharide and sucralose may be suitable used at the
aforementioned ratio. Because the sweetness of sucralose itself
becomes prominent in a concentration of about 0.0006% by weight or
higher, when it is used also as a sweetener to impart sweetness,
sucralose may be used in the above concentration or higher, while
it may be used below the above concentration when a low sweetness
is desired. Such amount can be optionally adjusted by a person of
skill in the art within the ordinary skill level in the art.
II. Foods with a Masked Unpleasant Smell and Taste
[0139] The invention according to this embodiment was developed on
the basis of the finding that sucralose is effective in mitigating
or masking an unpleasant smell or unpleasant lingering aftertaste
(remaining feeling) derived from a specific foodstuff, or
bitterness and like unpleasant taste.
[0140] The present invention are the foods with masked unpleasant
smells listed below at (1).
[0141] (1) The following foods {circle around (1)} to {circle
around (12)} containing sucralose in an amount effective in masking
unpleasant smells derived from the foodstuffs shown below:
[0142] {circle around (1)} food containing docosahexaenoic acid
[0143] {circle around (2)} food containing a protein ingredient
[0144] {circle around (3)} edible product containing collagen
[0145] {circle around (4)} soybean milk food
[0146] {circle around (5)} natto food
[0147] {circle around (6)} processed vegetable food
[0148] {circle around (7)} oral composition containing vitamin
[0149] {circle around (8)} processed aquatic product
[0150] {circle around (9)} processed flour food
[0151] {circle around (10)} meat food
[0152] {circle around (11)} retort pouched food
[0153] {circle around (12)} canned product or canned food
[0154] Further, the present invention relates to the masking agents
for the smells listed below, the masking agents using sucralose as
an active ingredients: {circle around (1)} raw smell of
docosahexaenoic acid, {circle around (2)} protein ingredient smell,
{circle around (3)} collagen smell, {circle around (4)} bean smell,
{circle around (5)} natto smell, {circle around (6)} raw smell of
vegetables, {circle around (7)} vitamin smell, {circle around (8)}
raw smell of fish and shellfish, {circle around (9)} floury odor,
{circle around (10)} meat odor, {circle around (11)} retort pouch
odor and {circle around (12)} can odor. Furthermore, the present
invention relates to methods for masking the smells listed below,
the methods comprising adding sucralose to the source objects of
the smells: {circle around (1)} raw smell of docosahexaenoic acid,
{circle around (2)} protein ingredient smell, {circle around (3)}
collagen smell, {circle around (4)} bean smell, {circle around (5)}
natto smell, {circle around (6)} raw smell of vegetables, {circle
around (7)} vitamin smell, {circle around (8)} raw smell of fish
and shellfish, {circle around (9)} floury odor, {circle around
(10)} meat odor, {circle around (11)} retort pouch odor and {circle
around (12)} can odor.
[0155] The present invention relates to the foods listed below at
(2) and having masked unpleasant tastes.
[0156] (2) The foods {circle around (1)} to {circle around (4)}
below containing sucralose in an amount effective in masking the
unpleasant tastes derived from the following foodstuffs:
[0157] {circle around (1)} galenical-containing composition
[0158] {circle around (2)} oral composition containing amino acid
or peptide
[0159] {circle around (3)} oral composition containing vitamin
[0160] {circle around (4)} collagen-containing food
[0161] Further, the present invention relates to the masking
agents, containing sucralose as an active ingredient, for the
unpleasant tastes derived from {circle around (1)} galenical,
{circle around (2)} amino acid or peptide, {circle around (3)}
vitamin and {circle around (4)} collagen. Further, the present
invention relates to the method for masking unpleasant tastes
derived from {circle around (1)} galenical, {circle around (2)}
amino acid or peptide, {circle around (3)} vitamin and {circle
around (4)} collagen, the method comprising adding sucralose to the
source objects of these unpleasant tastes.
(1) Foods with Masked Unpleasant Smell Uess of Sucralose as a
Masking Agent for Unpleasant Smells
[0162] According to the present invention, the use of sucralose in
combination with docosahexaenoic acid, fish and shellfish,
processed flour foods, retort pouched foods, canned products,
protein ingredients, collagen, soybean milk, natto, processed
vegetable foods, processed meat products, vitamins and like
foodstuffs can mitigate or mask the unpleasant smells and
unpleasant lingering aftertastes (remaining unpleasantness such as
a raw smell) which are noticeable when taken without losing the
tastiness of these foodstuffs. The present invention provides the
foods with mitigated or masked unpleasant smells derived from
various foodstuffs, and the novel uses of sucralose as a masking
agent for various unpleasant smells.
(1-1) Food Containing Docosahexaenoic Acid (DHA)
[0163] Recently, it was found that docosahexaenoic acid (DHA) and
like highly unsaturated fatty acid which are largely contained in
fish lower the level of blood cholesterol, prevents thrombotic
disease and play important roles in the functions of cerebrum and
retina. Thus, these components have been added to foods.
[0164] However, these components have raw smells characteristic of
fish and shellfish, whereby the range of their application are
limited. Among these raw smells, pungent raw smell can be mitigated
by arranging the processing method of the foods. However, the
problem of the raw smell remaining after the food is taken, that
is, the raw aftertaste occurring after the food is taken stills
remains to be solved.
[0165] The present invention provides especially the DHA-containing
foods in which such raw smells characteristic of DHA occurring when
taken are mitigated or alleviated.
[0166] The DHA to which the present invention is directed are
polyunsaturated fatty acids having 22 carbon atoms and 6 double
bonds, which are largely contained in fish oils and other marine
animal fats.
[0167] The DHA-containing foods for which the present invention is
to be used widely include the general foods containing DHA.
Examples of such foods include those containing DHA as a main
ingredient (e.g., DHA-containing tablets and capsules, powdery,
granular or liquid health foods or nutrition enrichments), the
foods and beverages prepared by artificially adding DHA to other
nutrients or food compositions as a nutrition enrichments (for
example, health foods, nutrition supplement foods, powdered milk,
nutritional supplement beverages, the foods with DHA added to
increase their DHA content (for example, processed aquatic
products), the foods which inherently contains DHA (for example,
processed aquatic products made from Japanese anchovies,
chubmackerel, Pacific saury, Japanese jack mackerel and the like as
raw materials).
[0168] The above processed aquatic products may be the processed
foods produced using fish and shellfish caught in seas, rivers,
lakes and the like as raw materials by any processing, regardless
of the kinds of the fish and shellfish and the types of processing.
Examples of the processed aquatic products include frozen products
(frozen products, frozen food), dried products, salt cured
products, processed foods with seasoning? (boiled and aged foods
with seasoning, seasoned and dried products), fish cakes, canned or
bottled products, marinated seafood (kasuzuke: foods marinated in
sake lee, misozuke: foods marinated in miso, suzuke: foods
marinated in vinegar, etc.), fermented aquatic products (narezushi
(fermented sushi), izushi (mussel flesh marinated in vinegar), fish
sauces), extract products and like general goods, more
specifically, kamaboko, chikuwa (pureed and steamed fish cake),
fish ham and fish sausage and like surimi-based products, salted
mackerel, salted salmon and like various salted fish and shiokara
and like salt cured products, shigure-ni (sweet cooked clams) or
ame-ni (food boiled in starch syrup) of small fish, squid, clams
and the like or and like preserved foods boiled in soy sauce,
smoked foods, marinated seafood, delicacies (for example, konowata
(fermented sea cucumber intestines), uruka (salted intestines or
roes of sweetfish), shuto (bonito marinated in innards sauce),
etc.), canned or bottled fish and shellfish boiled in water,
seasoned, marinated in oil, marinated in miso or boiled in soy
sauce, seafood-based seasonings such as shottsuru (Japanese fish
sauce), ishiru (Japanese fish sauce), nam pla (That fish sauce) and
like salted and fermented seafood.
[0169] It is necessary for obtaining the DHA-containing food with
masked raw smell of DHA according to the present invention that at
least the final product contains sucralose, and the timing and
order of adding sucralose are not critical. The method for adding
sucralose is not critical either. Thus, sucralose in a solid state,
e.g., a powder or granules may be used, or sucralose in a form of a
solution may be used.
[0170] The content of sucralose in the DHA-containing food is not
particularly limited and may be suitably selected depending on the
kinds of food and other conditions within the range which is
effective in masking the raw smell of DHA. Usually, the amount of
sucralose is suitably selected from 0.01 to 10 parts by weight,
preferably 0.01 to 1 parts by weight, per part by weight of DHA
contained in the food.
[0171] The sweetness of sucralose itself becomes prominent in a
concentration of about 0.0006% by weight or higher. Accordingly,
when it is used also as a sweetener to impart sweetness, sucralose
may be used in the above concentration or higher, while it may be
used below the above concentration when a low sweetness is desired.
Such amount can be optionally adjusted by a person of skill in the
art within the ordinary skill level in the art.
[0172] According to the present invention, the addition of
sucralose can significantly mask the raw smell of DHA, particularly
remaining raw smell, whereby the foods having enhanced
physiological functions and enriched nutrition can be prepared
without giving unpleasantness caused by the smell.
[0173] Hence, from a different point of view, the present invention
relates to a masking agent for a raw aftertaste of DHA containing
sucralose as an active ingredient, and to a method for masking a
raw aftertaste of DHA by adding sucralose to an object containing
DHA.
[0174] The masking agent of the present invention should contain at
least sucralose. The masking agent may also contain, for example,
other sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0175] The masking agent for unpleasant smells (raw smells) the
present invention may be in the form of a solid such as a powder,
granules and the like, or in the form of a solution. The masking
agent is added in any of these forms to the above-mentioned various
foods and beverages at any step of their preparation. The addition
of the masking agent can significantly mask the raw aftertaste
caused by DHA contained in foods, thereby providing the foods which
are high in nutritive value and acceptable for more consumers.
[0176] It is not critical when to add the masking agent. The amount
of the masking agent to be added to the foods can be suitably
selected based on the aforementioned amount of sucralose to be
added to the foods of the present invention.
(1-2) Food Containing a Protein Ingredient
[0177] Milk, egg, soybean, wheat and the like are the everyday
foods which contain excellent protein and are consumed broadly.
However, these foods have characteristic smells derived from the
protein ingredients contained therein. The smells of the protein
ingredients sometimes spoil the tastiness of the processed foods
and food preparations (including beverages) including the
above-mentioned foods. Moreover, the smells disadvantageously limit
the use and application range of the foods. For these reasons,
various attempts have been made to mask the smell of the protein
ingredients derived from the protein contained in these foods or
its decomposition products without losing their nutrients.
[0178] The present invention provides a food containing a protein
ingredient with reduced and alleviated smell of protein
ingredients.
[0179] In the present invention, the protein ingredients widely
denote proteins and their decomposition products, and include, but
are not limited to, proteins derived from eggs, milk, soybeans,
wheat, rice and the like, or their decomposition products. Specific
examples of the proteins include, but are not limited to, animal
proteins including egg proteins (albumin and like egg yolk
proteins, vitellin and like egg white proteins, and their
decomposition products), milk proteins (milk serum proteins such as
casein or its salt, lactoalbumin, lactoglobulin and like and their
decomposition products); and vegetable proteins including glycinin
and like soybean protein and their decomposition products, gliadin,
glutenin and like wheat proteins and their decomposition products,
oryzenin and like rice proteins and their decomposition
products.
[0180] The smell of protein ingredient which is the subject of the
present invention include the smells derived from the above protein
ingredients. Preferably, the present invention is particularly
directed to the smells of protein ingredient derived from egg white
protein, casein or its salt, milk serum proteins, soybean protein
or wheat proteins, and their decomposition products. The salts of
casein include sodium salt, calcium salt and the like. Preferable
examples of the decomposition products of various proteins include
soybean peptide, casein-derived peptide and decomposition products
of milk serum proteins.
[0181] The soybean peptide is a peptide derived from soybean
protein, and is not particularly limited. Usually, the soybean
peptide includes polypeptide having a molecular weight of about 300
to 10000, prepared by hydrolyzing the soybean protein with protease
(pepsin, etc.) or a dilute acid (as of hydrochloric acid). Such
soybean peptide exhibits the ability to lower the level of blood
cholesterol, and has a characteristic smell called soybean
smell.
[0182] Casein-derived peptide is a peptide derived from casein
which is a main component of milk protein, and is not particularly
limited. Specific examples of the casein-derived peptide include
casein phosphopeptide (.alpha.-CPP, .beta.-CPP) prepared by
decomposing casein with trypsin, casein macropeptide prepared by
decomposing casein with chymosin, casein decapeptide prepared by
decomposing casein with pepsin and the like. Among them, casein
phosphopeptide (CPP) has an advantageous function of helping the
absorption of calcium and like by preliminary bonding with
dissolved calcium to prevent bonding of calcium and dietary fibers
and the like which prevents absorption of calcium by intestine.
Therefore, casein phosphopeptide (CPP) is used as an ingredient for
the foods for specified health use. Casein decapeptide has an
ability to lower blood pressure. However, both of them have the
characteristic smell called milky smell.
[0183] The foods containing a protein ingredient which are the
subject of the present invention widely include the foods
containing the preceding proteins and their decomposition products.
The food containing a protein ingredient may contain one of the
above proteins and their decomposition products, or two or more in
any combinations.
[0184] Within the above-specified range, the kinds of the foods are
not particularly limited. Examples of the foods include a wide
range of carbonated beverages, coffee, soft drinks, milk coffee,
milk tea, cocoa and like milk beverages, lacetic acid bacteria
beverages, nutrition supplement beverages, soybean milk beverages,
beverages enrich with calcium and like minerals and like beverages;
candies, chewing gums, tablet snacks, gummy candies, dry snacks and
like confections, jellies, annin dofu (almond jelly), mousse,
yogurt and like dessert foods, cakes, cookies and manju prepared
from wheat flour, rice flour and the like Western and Japanese
sweets, ice creams, sherbets and like cold sweets and like general
refreshment foods; breads; rice-based dishes such as rice cakes,
ready-to-eat rice and the like; udon (thick white wheat noodle),
ramen, pastas and like noodles; instant soups, potages and like
soups and their powdered instant foods; tofu or abura-age (thin or
thick fried tofu), ganmodoki (tofu-based fried dish), yuba (soybean
curd film) and like tofu processed foods; kinako (roasted soybean
powder), soybean flour, soybean meal and like soybean flour
products and flour products of wheat flour, rice flour and like and
various products prepared from these flour products; creamer (cream
for coffee); cheeses, cheese food, butter and like dairy product.
The foods which are the subject of the present invention include
foods for specified health use.
[0185] It is necessary to obtain the foods with masked smell of
protein ingredient of the present invention that at least the final
product contains sucralose. The time or order of adding sucralose
is not critical. The method for adding sucralose is not critical
either. Hence, sucralose in the form of a solid such as a powder
and granules may be used, or sucralose in the form of a solution or
a suspension may be used.
[0186] The amount of sucralose to be added to the food containing a
protein ingredient is not limited insofar as it is effective in
masking the unpleasant smell of the protein ingredient, and may be
suitably selected depending on the kinds of the foods and the like.
Usually, the amount of the sucralose may be suitably selected from
0.0001 to 0.01% by weight, relative to the food. The sweetness of
sucralose itself becomes prominent in a concentration of about
0.0006% by weight or higher. Accordingly, when it is used also as a
sweetener to impart sweetness, sucralose may be used in the above
concentration or higher, while it may be used below the above
concentration when a low sweetness is desired. Such amount can be
optionally adjusted by a person of skill in the art within the
ordinary skill level in the art.
[0187] According to the present invention, addition of sucralose to
foods can significantly mask the smell of protein ingredient
derived from the protein contained in the foods without losing
vitamins, mineral and like nutrients contained in the foods and
nutritive value of the foods, thereby providing agreeable foods
having high nutritive value.
[0188] Consequently, from a different point of view, the present
invention provides a masking agent for the smell of protein
ingredient containing sucralose which is an high intense sweetener
as an active ingredient, and the method for masking the smell of
protein ingredient in the foods for which the smell of protein
ingredient is disadvantageous (can be disadvantageous), the method
comprising adding sucralose to, for example, the above-mentioned
foods (subjects).
[0189] The masking agent of the present invention should contain at
least sucralose, and may contain other sweeteners, flavors,
preservatives, stabilizers and other components, unless they lessen
the effects of the present invention.
[0190] The masking agent for the smell of protein ingredient of the
present invention may be in the form of a solid such as a powder,
granules and the like, or in the form of a solution. The masking
agent in any of these forms is added to the above various foods at
any step of their preparation. The addition of such masking agent
can significantly mask the smells characteristic of various
proteins or their decomposition products contained in foods.
Accordingly, the protein ingredients can be added to various foods
including desserts and beverages without any restriction owing to
the smell of protein ingredients characteristic of various proteins
and like ingredients, providing foods and refreshment foods which
meet the needs of health-conscious consumers.
[0191] It is not critical when to add the masking agent to the
foods. The amount of the masking agent to be added to the foods can
be suitably selected on the basis of the above-described amount of
sucralose to be added to the foods.
(1-3) Edible product containing collagen
[0192] Collagen has been conventionally used as gelatin for various
processed foods, as well as for a wide range of applications
including edible package materials of foods, cosmetic bases and
like biomaterials. Since collagen is the chief constituent of
corium and connective tissues, its cosmetic effects have been
attracting attention and many collagen-containing foods have been
developed. However, collagen has an unpleasant smell and an
unpleasant taste characteristic of collagen as gelatin. Thus,
collagen added to foods may spoil the tastiness of the foods
themselves, and its unpleasant smell and characteristic taste
disadvantageously limit the range of use and application of
collagen.
[0193] The present invention provides an edible product containing
collagen whose unpleasant smell characteristic of collagen is
mitigated and alleviated.
[0194] The present invention is directed to a wide variation of
edible products containing collagen which are taken or possibly
taken orally, for example, foods, oral drugs or quasi-drugs,
lipsticks, lip balms and like products which do not cause problems
if they get in the mount.
[0195] Specific examples of the products include, but are not
limited to, the foods including fruit beverages, tea-based
beverages, coffee beverages, soft drinks, powdered beverages, milk
beverages, lacetic acid bacteria beverages, carbonated beverages,
nutrition supplement beverages and like beverages; candies, chewing
gums, tablet snacks, gummy candies, dry snakcs and like
confections, jellies, annin dofu, mousse, yogurt and like dessert
foods, cakes, cookies or manju and like Western and Japanese
sweets, ice creams, sherbets and like cold sweets and like general
refreshment foods; rice cakes, ready-to-eat rice and like
rice-based dishes; udon, ramen, pastas and like noodles; instant
soups, potage and like soups and their powdered instant foods;
ketchup, mayonnaise, Worcestershire sauce, tonkatsu sauce,
dressings, tartar sauce and like sauces and seasonings; collagen
casings, sausages produced by using the casings and like foods:
medical capsule bases using collagen and capsules having the bases
and like drugs: lipsticks, lip balm and like quasi-drugs and
cosmetics containing collagen.
[0196] It is necessary to prepare the edible product with masked
collagen smell or unpleasant taste of collagen according to the
present invention that at least the final product contains
sucralose. The timing and order of adding sucralose are not
critical. The method for adding sucralose is not particularly
limited either, and sucralose may be used in the form of a solid
such as a powder, granules and the like, or in the form of a
solution.
[0197] The amount of sucralose to be added to the edible product
containing collagen is not particularly limited insofar as it is
effective in masking the collagen smell or unpleasant taste of
collagen. The amount may be suitably selected depending on the
kinds of the subject product and the like. Although not restricted,
the amount of sucralose may be suitably selected from the following
ranges. For example, a product containing 3% by weight of collagen
may contain 0.0001 to 0.05% by weight, preferably 0.0001 to 0.01%
by weight of sucralose, based on 100% by weight of the food. The
sweetness of sucralose itself becomes prominent in a concentration
of about 0.0006% by weight or higher. Accordingly, when it is used
also as a sweetener to impart sweetness, sucralose may be used in
the above concentration or higher, while it may be used below the
above concentration when a low sweetness is desired. Such amount
can be optionally adjusted by a person of skill in the art within
the ordinary skill level in the art.
[0198] According to the present invention, collagen smell and
unpleasant taste of collagen characteristic of collagen can be
significantly masked by addition of sucralose without spoiling the
tastiness of foods and aroma of products, and products good for
health and cosmetic can be provided.
[0199] From a different point of view, the present invention a
masking agent for a collagen smell or an unpleasant taste of
collagen containing sucralose as an active ingredient, and a method
for masking a collagen smell or unpleasant taste of collagen by
adding sucralose to an edible product containing collagen (subject)
for which the smell and unpleasant taste derived from collagen are
disadvantageous (or can be disadvantageous).
[0200] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0201] The masking agent of the present invention may be in the
form of a solid such as a powder, granules and the like, or in the
form of a solution. The masking agent in any of these forms is
added to the above various products at any step of their
preparation. The subject of such masking agent is not particularly
limited insofar as it contains collagen. Preferable subject
includes that which collagen smell or taste characteristic of
collagen affect its product value, for example, the above-mentioned
foods, drugs, quasi-drugs, lotions, emulsions, foundations and like
cosmetics.
[0202] It is not critical when to add the masking agent to the
subject. The amount of the masking agent to be added to various
products may be suitably selected on the basis of the amount of the
sucralose to be added to the above edible product containing
collagen of the present invention.
(1-4) Soybean Milk Food
[0203] Soybean milk has been attracting attention as a food which
comprises soybean protein as a main constituent and is high in
nutritive value and nutrients. However, its bean smell is raised as
one of its disadvantages. Various attempts for alleviating the
smell have been conducted, for example, heating soybean milk to
deactivate lipoxygenase therein, physico-chemical treatment,
microbiological treatment, adding flavors, lacetic acid bacteria
and the like, development of lipoxygenase-deficient soybean,
etc.
[0204] The present invention provides a soybean milk food with
mitigated and alleviated unpleasant smell characteristic of soybean
milk.
[0205] The soybean milk food which is the subject of the present
invention broadly include soybean milk and like soybean milk
products and the general foods prepared by processing soybean milk.
Examples of the soybean milk products include soybean milk,
modified soybean milk, soybean milk beverages, soybean protein
beverages and the like. Examples of the processed soybean milk
foods include atsu-age, ganmodoki, yuba, tofu and like processed
tofu products (e.g., tofu kamaboko, tofu chikuwa, tofu jellies,
etc.)
[0206] It is necessary to prepare the soybean milk food with a
mitigated bean smell according to the present invention that the
food contains sucralose eventually. The timing and order of adding
sucralose are not critical. The method for adding sucralose is not
critical either, and sucralose may be used in the form of a solid
such as a powder, granules and the like, or in the form of a
solution.
[0207] The amount of sucralose to be added to the soybean milk food
is not particularly limited insofar as it is effective in masking
the bean smell characteristic of beans, and may be suitably
selected depending on the kinds of the applied foods and other
conditions. Although not restricted, the amount of sucralose may be
suitably selected from the following ranges. For example, soybean
milk may contain 0.00001 to 0.1% by weight, preferably 0.0001 to
0.1% by weight of sucralose. The sweetness of sucralose itself
becomes prominent in a concentration of about 0.0006% by weight or
higher. Accordingly, it may be used below the above concentration
when a low sweetness is desired. Such amount can be optionally
adjusted considering the overall taste balance of the produced
product.
[0208] The present invention can provide the soybean milk food
whose leafy smell, fishy smell, hay smell and like soybean milk
smells characteristic of soybean milk or flavors characteristic of
soybeans (bean smell) are significantly inhibited, mitigated and
alleviated by adding sucralose.
[0209] Thus, from a different point of view, the present invention
provides a masking agent for a bean smell using sucralose as an
active ingredient, and a method for masking the bean smell by
adding sucralose to a soybean milk food (subject) for which the
bean smell is disadvantageous (or can be disadvantageous).
[0210] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0211] The masking agent of the present invention may be in the
form of a solid such as a powder, granules and the like, or in the
form of a solution. The masking agent in any of these forms is
added to the above soybean milk foods at any step of their
preparation. The addition of such masking agent can significantly
mitigate the smell of soybeans and soybean milks characteristic of
soybean milk foods, providing soybean milk foods which are with
alleviated bean smell and high agreeability for many consumers.
[0212] The timing of the addition of the bean smell masking agent
to the soybean milk food is not particularly limited. The amount of
the masking agent to be added to the soybean milk food can be
suitably selected based on the above-mentioned amount of sucralose
to be added to the soybean milk.
(1-5) Natto Food
[0213] Natto is a food which has soybean protein as a main
component and attracts attention for its high nutritive value and
rich nutrients. Because of its characteristic flavor and taste
(referred to as natto smell in the present invention), it is
consumed mainly in limited regions of eastern and northern part of
Japan. Therefore, various attempts have been conducted to reduce
the characteristic natto smell, for example, improvement of natto
bacillus itself.
[0214] The present invention provides a natto food with mitigated
and alleviated unpleasant smell (natto smell) characteristic of
natto.
[0215] The natto foods which are the subject of the present
invention broadly include natto itself, food containing natto
(natto-containing foods) and the general foods prepared using natto
as a material (processed natto foods). Natto are classified into
itohiki-natto (soft, sticky natto) and tera-natto (firm, unsticky
natto) according to their preparation methods and constituents,
both of which are included by the present invention, Examples of
the natto-containing foods and processed natto foods include, but
are not limited to, natto-duke (food steeped in natto-based
mixture), natto-soba (buckwheat noodles in natto-based sauce),
natto-jiru (natto soup), natto bread, dried natto, natto-ae (food
mixed with natto-based sauce), natto-yaki (fried tofu with natto
stuffing) and the like.
[0216] It is necessary to prepare the natto food with a mitigated
natto smell according to the present invention that the food
contains sucralose eventually. The timing and order of adding
sucralose are not critical. For example, sucralose may be added to
the raw material, soybeans, to the natto after being fermented, or
to natto product itself. The method for adding sucralose is not
critical either, and sucralose may be used in the form of a solid
such as a powder, granules and the like, or in the form of a
solution, depending on the stage of the preparation.
[0217] The amount of sucralose to be added to the natto food is not
particularly limited insofar as it is effective in masking the
smell characteristic of natto, and may be suitably selected
depending on the kinds of the subject natto foods and other
conditions. Although not restricted, the amount of sucralose may be
suitably selected from the following ranges. For example, natto may
contain 0.00001 to 0.1% by weight, preferably 0.0005 to 0.1% by
weight of sucralose. The sweetness of sucralose itself becomes
prominent in a concentration of about 0.0006% by weight or higher.
Accordingly, it may be used below the above concentration when a
low sweetness is desired. Such amount can be optionally adjusted
considering the overall taste balance of the produced product.
[0218] According to the present invention, the smell characteristic
of natto can be significantly reduced and mitigated without losing
the flavor of natto and a natto food with reduced natto smell can
be prepared by adding sucralose.
[0219] From a different point of view, the present invention
provides a masking agent for a natto smell using sucralose as an
active ingredient, and a method for masking the natto smell by
adding sucralose to a natto food (subject) for which the natto
smell is disadvantageous (or can be disadvantageous).
[0220] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0221] The masking agent for natto smell of the present invention
may be in the form of a solid such as a powder, granules and the
like, or in the form of a solution. The masking agent in any of
these forms is added to the above natto foods at any step of their
preparation. The addition of such masking agent can significantly
mitigate the natto smell characteristic of natto foods, providing
natto foods which can be consumed without minding the smell and
highly acceptable to consumers.
[0222] The timing of the addition of the masking agent to the natto
food is not particularly limited. The amount of the masking agent
to be added to the natto food can be suitably selected based on the
above-mentioned amount of sucralose to be added to the natto.
(1-6) Processed vegetable food
[0223] Recently, health-conscious consumers tend to prefer taking
vitamins, minerals and like nutrients in more natural forms from
natural foods such as vegetables, fruits and the like or processed
foods of these foods to taking from artificial vitamin tables,
drugs and quasi-drugs. Therefore, the attentions of more consumers
are attracted to aojiru, which contains vegetable juice as a major
constituent, vegetable juice, desserts containing vegetable
ingredients and other processed vegetable foods. Although the
vegetables such as carrots, spinach, celery, green pepper and like
root vegetables and leaf vegetables are rich in vitamins, minerals
and like nutrients and fibers, they have green leafy smells
characteristic of vegetables. Thus, various attempts have been
conducted to mask the leafy smell characteristic of vegetables
without losing their nutrients and attract more consumers.
[0224] The present invention provides a processed vegetable food
with mitigated and alleviated unpleasant smell (leafy smell)
characteristic of vegetables.
[0225] The processed vegetable foods which are the subject of the
present invention widely include the foods prepared by using
vegetables as raw materials and processing the vegetables. Examples
of the processed vegetable food include, but are not limited to,
aojiru, vegetable juices, vegetable juices with fruit juice and
like soft drinks, powdered beverages, milk beverages, lacetic acid
bacteria beverages, nutrition supplement beverages and like
beverages; candies, chewing gums, tablet confectionaries, gummy
candies, dry snacks and like confections, jellies, annin dofu,
mousse, yogurt and like dessert foods, cakesr cookies or manju and
like Western and Japanese sweets, ice creams, sherbets and like
cold sweets and like general refreshment foods; udon, ramen, pastas
and like noodles; instant soups, potage and like soups and the
powdered instant foods of the soups; dressings, tartar sauce and
like sauces and seasonings, vegetable salad, fried vegetable,
stewed vegetable foods and like food preparations, vegetable
pastes, frozen vegetables and like processed farm products in
general.
[0226] The kinds of vegetables are not particularly limited, and
may be any kind of vegetables which have leafy smells. As the
source of the raw smell of vegetables are known leaf alcohol and
leaf aldehyde. However, examples of the source of the raw smell of
vegetables are not limited to these and include asparagus and like
stem vegetables; Chinese cabbage, cabbage, spinach, komatsuna
(Brassica rapa var.), syungiku (Chrysanthemum coronarium), Jey's
mallow, kale, lettuce and like leaf vegetables; carrot, radish and
like root vegetables; Chinese chive, Japanese bunching onion and
like bulbous vegetables; cauliflower, broccoli and like flower
vegetables; tomato, green pepper, capsicum, gourds, pumpkin,
cucumber, kidney bean, young soybean pod, green pea, broadbean and
like fruit vegetables; celery, parsley and like herbs. Particularly
leafy-smelling vegetables include spinach, Jey's mallow, kale,
carrot, green pepper, tomato, celery and parsley.
[0227] It is necessary to prepare the food with a masked raw smell
of vegetables according to the present invention that the food
contains sucralose eventually. The timing and order of adding
sucralose are not critical The method for adding sucralose is not
critical either, and sucralose may be used in the form of a solid
such as a powder, granules and the like, or in the form of a
solution.
[0228] The amount of sucralose to be added to the processed
vegetable food is not particularly limited insofar as it is
effective in masking the leafy smell characteristic of vegetables,
and may be suitably selected depending on the kinds of the applied
foods and other conditions. Although not restricted, the amount of
sucralose may be suitably selected from the following ranges. For
example, a processed vegetable food may contain 0.0001 to 0.01% by
weight of sucralose. The sweetness of sucralose itself becomes
prominent in a concentration of about 0.0006% by weight or higher.
Accordingly, when it is used also as a sweetener to impart
sweetness, sucralose may be used in the above concentration or
higher, while it may be used below the above concentration when a
low sweetness is desired. Such amount can be optionally adjusted by
a person of skill in the art within the ordinary skill level in the
art.
[0229] According to the present invention, the leafy smell
characteristic of vegetables can be significantly masked by adding
sucralose without losing the vitamins, minerals and like nutrients
contained in the vegetables, and thus the foods with high nutritive
value and agreeability can be prepared.
[0230] Thus, from a different point of view, the present invention
provides a masking agent for a leafy smell of vegetables using
sucralose as an active ingredient, and a method for masking the
leafy smell of vegetables by adding sucralose to a processed
vegetable food (subject) for which the leafy smell characteristic
of vegetables is disadvantageous (or can be disadvantageous).
[0231] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0232] The masking agent of the present invention may be in the
form of a solid such as a powder, granules and the like, or in the
form of a solution. The masking agent in any of these forms is
added to the above processed vegetable foods at any step of their
preparation. The addition of such masking agent can significantly
mask the leafy smell characteristic of vegetables contained in the
foods. Accordingly, various vegetables rich in vitamins, minerals
and fibers and their components can be added to desserts, beverages
and like various foods without being restrict by the leafy smell of
the vegetables, and the foods and refreshment foods which attract
health-conscious consumers can be prepared or obtained.
[0233] The timing of the addition of the masking agent to the
processed vegetable food is not particularly limited. The amount of
the masking agent to be added to the processed vegetable food can
be suitably selected based on the above-mentioned amount of
sucralose to be added to the processed vegetable food of the
present invention.
(1-7) Oral Composition Containing Vitamin
[0234] Due to increased health consciousness of today's consumers,
vitamins have been added not only to drugs but also to quasi-drugs
and foods relatively in large amounts. However, the vitamins have
characteristic smells and chemical odors, and some have bitter
tastes. Therefore, vitamins added particularly to the compositions
taken orally such as foods may impair the flavors and swallowing
feeling of the oral compositions themselves. For this reason, may
attempts have been carried out to mask the unpleasant smell and
unpleasant taste derived from vitamins.
[0235] The present invention provides an oral composition
containing vitamin with reduced and alleviated unpleasant smell
(vitamin smell) characteristic of the vitamins.
[0236] In the present invention, the oral compositions widely
include the compositions which are taken orally and used in the
oral cavity. Examples of the oral composition include various foods
including beverages, orally administered drugs, drugs for the oral
cavity and like drugs, oral refreshment, lip balms, dentifrices,
tooth pastes and like drugs and quasi-drugs. In particular, the
present invention is useful for the foods of which smells and
flavors are important; the vitamin preparations, nutritional
supplements, syrups, oral liquid medicine and like drugs requiring
good swallowing feeling, foaming agents containing vitamins and
like quasi-drugs.
[0237] Examples of the foods include any foods containing vitamins
such as vitamin-enriched foods, vitamin-containing beverages,
vitamin-enriched beverages, vitamin-enriched milks and the like.
The drugs or quasi-drugs are not particularly limited insofar as
they are drugs for internal use containing vitamins as well as the
foods, for example, vitamin preparations, tonics, nutritional
supplements, various pharmaceutical preparations containing
vitamins. All of these may be in any form such as tablets, foaming
agents, liquids, syrups and the like. The amount of vitamins
contained in these oral compositions is not limited, and may be the
normal amount added to the above foods, drugs and the like.
[0238] The vitamins which are the subject of the present invention
may be water-soluble or oil-soluble, natural or synthetic,
including various substances used as vitamin preparations. Examples
of natural water-soluble vitamins include vitamin B.sub.1, B.sub.2,
B.sub.6, B.sub.12, niacin, pantothenic acid, biotin, folic acid,
lipoic acid, inositol, vitamin C and the like. Examples of natural
oil-soluble vitamins include vitamin A, vitamin D, vitamin E,
vitamin K and the like.
[0239] Examples of the vitamin preparations commonly used as
synthetic vitamins include vitamin A preparations such as retinol,
vitamin D preparations such as ergocalciferol and
dihydrotachysterol; vitamin B.sub.1 preparations such as thiamine
hydrochloride and thiamine nitrate; vitamin B.sub.1 derivative
preparations such as octothiamine, dicethiamine hydrochloride,
thiamine disulfide, bisbentiamine, fursultiamine and benfotiamine;
vitamin B.sub.2 preparations such as flavin adenine dinucleotide,
riboflavin butyrate, riboflavin and riboflavin sodium phosphate;
vitamin B.sub.6 preparations such as pyridoxine hydrochloride,
pyridoxine phosphate and pyridoxal phosphate; vitamin B.sub.12
preparations such as cobamamide, cyanocobalamin, hydroxocobalamin
acetate, mecobalamin; vitamin E preparations such as tocopherol
calcium succinate and tocopherol acetate; vitamin K preparations
such as phyionadione, and menatetrenone.
[0240] Among them, preferable are vitamin C, vitamin B group and
like water-soluble vitamins, thiamine hydrochloride, thiamine
nitrate and like vitamin B.sub.1 preparations.
[0241] The oral composition of the present invention contains one
or more vitamins.
[0242] It is necessary to prepare the oral composition with masked
unpleasant smell and unpleasant taste derived from vitamins
according to the present invention that the oral composition
contains sucralose eventually. The timing and order of adding
sucralose are not critical. The method for adding sucralose is not
critical either, and sucralose may be used in the form of a solid
such as a powder, granules and the like, or in the form of a
solution.
[0243] The amount of sucralose to be added to the oral composition
is not particularly limited insofar as it is effective in masking
the characteristic unpleasant smell and unpleasant taste derived
from vitamins. The amount may be suitably selected depending on the
kinds and forms of the subject oral compositions (drugs,
quasi-drugs and foods) and the kinds and amounts of vitamins
contained therein. Although not restricted, the amount of sucralose
may be suitably selected from, for example, 0.00001 to 0.5% by
weight, preferably 0.0001 to 0.5% by weight, based on 100% by
weight of the oral composition, considering the balance of the
flavor and taste of the oral composition itself. The sweetness of
sucralose itself becomes prominent in a concentration of about
0.0006% by weight or higher. Accordingly, sucralose may be used
below the above concentration when a low sweetness is desired. Such
amount can be optionally adjusted by a person of skill in the art
within the ordinary skill level in the art.
[0244] According to the present invention, unpleasant smell or
unpleasant smell or taste derived from vitamins can be
significantly masked by adding sucralose, whereby the smell or
unpleasant taste of the vitamins is mitigated even when a large
amount of vitamins is contained.
[0245] Therefore, an oral composition having the flavor and taste
of the food itself and a drug or a quasi-drug having good
swallowing feeling can be prepared.
[0246] Thus, from a different point of view, the present invention
provides a masking agent for an unpleasant smell or unpleasant
taste derived from vitamins using sucralose as an active
ingredient, and a method for masking the unpleasant taste and
unpleasant taste derived from vitamins by adding sucralose to an
oral composition containing vitamin (subject) for which the
unpleasant smell and unpleasant taste characteristic of vitamins
are disadvantageous (or can be disadvantageous).
[0247] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0248] The masking agent of the present invention may be in the
form of a solid such as a powder, granules and the like, or in the
form of a solution. The masking agent in any of these forms is
added to the above oral composition at any step of their
preparation. The addition of such masking agent can significantly
mitigate and mask the unpleasant smell or unpleasant taste derived
from vitamins of the oral composition containing vitamins.
[0249] The timing of the addition of the masking agent to the oral
composition is not particularly limited. The amount of the masking
agent to be added to the oral composition can be suitably selected
based on the above-mentioned amount of sucralose to be added to the
oral composition.
(1-8) Processed Aquatic Products
[0250] The annual consumption of fish and shellfish in Japan is
about 1.7 times the consumption of red meat, indicating that fish
and shellfish are important sources of animal proteins. Recently,
eicosapentaenoic acid (EPA), docosahexaencic acid (DHA) and like
highly unsaturated fatty acids found in fish in large amounts have
come to be known to lower the level of blood cholesterol, prevent
thrombotic diseases and play an important role in cerebrum and
retina functions. As these facts becomes known, fish and shellfish
have been reevaluated as foods. However, fish and shellfish have a
characteristic raw smell which is one of the reasons for the
decreased fish consumption by younger generation. The smell also
limits the variety and applications of the foods using fish and
shellfish. Therefore, may attempt have been made to mask the raw
smell of fish and shellfish.
[0251] The present invention provides a processed aquatic product
with a reduced and mitigated unpleasant smell (raw smell)
characteristic of fish and shellfish.
[0252] In the present invention, the processed aquatic product is
produced from raw materials of fish and shellfish caught in seas,
rivers, lakes and the like by any processing treatment. Such
processed aquatic product includes all kinds of products regardless
of the kinds of fish and shellfish and types of processed products.
The processed aquatic products are classified into frozen products
(frozen foods), dried products, salt cured products, processed
foods with seasonings (boiled and aged foods with seasoning,
seasoned and dried products), fish cakes, canned or bottled
products, marinated seafoods (kasu-zuke (foods marinated in sake
lees), miso-zuke (foods marinated in miso), su-zuke (foods
marinated in vinegar), etc.), fermented aquatic products (fermented
sushi, izushi, salted fish sauce), extract products and like
general foods; feeds and fertilizers (fishmeal, fish solubles, fish
flakes, etc.), aquatic animal fats, aquatic animal leathers,
craftworks made of aquatic products, fats and oils used for
cosmetic or medical purpose (squalene, etc.) and like industrial
products. The present invention is preferably directed to the
processed aquatic products used in the fields of foods, cosmetics
and medicine.
[0253] More preferably, the present invention is directed to
processed aquatic foods. Examples of the processed aquatic foods
include, but are not limited to, kamaboko, chikuwa, fish ham and
fish sausage and like surimi-based products, shioboshi (salted and
dried food), niboshi (boiled and dried food) and like dried
products, salted mackerel, salted salmon and like various salted
fish and shickara and like salt cured products, shigure-ni or
ame-ni as of small fish, squid, clams and like preserved foods
boiled in soy sauce, smoked foods, marinated seafood, delicacies
(e.g., konowata, uruka, shuto, etc.), canned or bottled aquatic
products boiled in water, seasoned, marinated in oil, marinated in
miso or boiled in soy sauce, seafood-based seasonings such as
shottsuru, ishiru and nam pla and like salted and fermented
seafood.
[0254] It is necessary to prepare the food with a masked raw smell
of fish and shellfish according to the present invention that the
food contains sucralose eventually. The timing and order of adding
sucralose are not critical. The method for adding sucralose is not
critical either, and sucralose may be used in the form of a solid
such as a powder, granules and the like, or in the form of a
solution.
[0255] The amount of sucralose to be added to the processed aquatic
food is not particularly limited insofar as it is effective in
masking the raw smell characteristic of fish and shellfish, and may
be suitably selected depending on the kinds of the applied foods
and other conditions. Although not restricted, the amount of
sucralose may be suitably selected from the following ranges. For
example, a food may contain 0.0001 to 0.5% by weight, preferably
0.0001-0.1% by weight of sucralose. The sweetness of sucralose
itself becomes prominent in a concentration of about 0.0006% by
weight or higher. Accordingly, when it is used also as a sweetener
to impart sweetness, sucralose may be used in the above
concentration or higher, while it may be used below the above
concentration when a low sweetness is desired. Such amount can be
optionally adjusted by a person of skill in the art within the
ordinary skill level in the art.
[0256] According to the present invention, the raw smell
characteristic of fish and shellfish can be significantly masked by
adding sucralose, whereby a food which does not give unpleasantness
to consumer can be prepared without losing the tastiness of the
processed aquatic product.
[0257] Thus, from a different point of view, the present invention
provides a masking agent for a raw smell of fish and shellfish
using sucralose as an active ingredient, and a method for masking
the raw smell of fish and shellfish by adding sucralose to a
processed aquatic food (subject) for which the raw smell of fish
and shellfish is disadvantageous (or can be disadvantageous).
[0258] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0259] The masking agent for the raw smell of the present invention
may be in the form of a solid such as a powder and granules, or in
the form of a solution. The masking agent in any of these forms is
added to the above processed aquatic products (including foods,
drugs, cosmetics and like industrial products) at any step of their
preparation. The masking agent can significantly mask the raw smell
emitted by the components of the fish and shellfish which are
contained the foods, whereby the food which can be accepted by more
consumers can be prepared or obtained. This can also contribute to
enlarge the range of the application and use of fish and
shellfish.
[0260] The timing of the addition of the masking agent to the
processed aquatic food is not particularly limited. The amount of
the masking agent to be added to the processed aquatic food can be
suitably selected based on the above-mentioned amount of sucralose
to be added to the processed aquatic food of the present
invention.
(1-9) Processed Flour Product
[0261] Grains include rice, soybeans, corns and the like, which
undergo heat processing to be served as granular foods, and wheat
flour, which is finely ground and processed into foods such as
breads, noodles, etc. The former grains can be also ground and
processed into various foods. However, such foods prepared from
flours (referred to as a processed flour food in the present
invention) sometime have floury odors which spoil the tastiness of
the foods. Therefore, various attempts have been made to mask the
floury odors.
[0262] The present invention provides a processed flour food with
reduced and mitigated unpleasant smell (floury odor) characteristic
of the flours of grains and like.
[0263] The processed flour food to which the present invention is
directed may be floury foods or processed foods using the floury
foods as raw materials. The foods may be made of any kind of
flours. Examples of the materials of the flours include, but are
not limited to, wheat, rye, barley and the like, buckwheat, corn,
soybean and like beans, rice and the like, among other grains.
[0264] Specific examples include the floury foods prepared by
grinding the grains and processed foods prepared using these floury
foods, such as wheat flour and foods prepared from wheat flour such
as okonomi-yaki (pan cake with vegetables, meat or seafood),
tako-yaki (spherical fried batter containing a diced pieces of
octopus), cakes, cookies, breads, nan and like baked and steamed
products, udon, Chinese noodle, pastas and like noodle products;
buckwheat flour, soba (buckwheat noodle) and confections prepared
from buckwheat flour and like buckwheat products; corn flour,
cornstarch and cornflakes prepared using corn flour as a raw
material and like baked or steamed products; kinako prepared using
soybean as a raw material, powdered soybean milk and breads
prepared from the powdered soybean milk, confections and beverages;
rye flour, breads prepared using rye flour as a raw material and
like baked or steamed products; rice flours (joshinko (rice flour),
shiratamako (non-glutinous white rice flour), kanbaiko (ground
toasted rice cake), etc.) Japanese sweets prepared using these
flours as raw materials and like baked or steamed products.
Moreover, also included are powdered beverages and like beverages;
powdered miso soups, powdered soups and like soups; powdered
butter, powdered shortening and like fats and oils; powdered miso,
powdered soy sauce, powdered mustard, powdered wasabi (Japanese
horse radish) and like seasonings
[0265] It is necessary to prepare the food with a masked floury
smell according to the present invention that the food contains
sucralose eventually. The timing and order of adding sucralose are
not critical. The method for adding sucralose is not critical
either, and sucralose may be used in the form of a solid such as a
powder, granules and the like, or in the form of a solution.
[0266] The amount of sucralose to be added to the processed flour
food is not particularly limited insofar as it is effective in
masking the unpleasant smell (floury smell) characteristic of
flours, and may be suitably selected depending on the kinds of the
applied foods and other raw materials. Although not restricted, the
amount of sucralose may be suitably selected from the following
ranges. For example, a processed flour food may contain 0.00001 to
0.5% by weight, preferably 00001-0.1% by weight of sucralose. The
sweetness of sucralose itself becomes prominent in a concentration
of about 0.0006% by weight or higher. Accordingly, when it is used
also as a sweetener to impart sweetness, sucralose may be used in
the above concentration or higher, while it may be used below the
above concentration when a low sweetness is desired. Such amount
can be optionally adjusted by a person of skill in the art within
the ordinary skill level in the art.
[0267] According to the present invention, the floury odor
characteristic of the foods prepared using floury foods as raw
materials can be significantly masked by adding sucralose, whereby
a food which does not give unpleasantness of the floury odor to
consumers can be prepared without losing the tastiness of the
foods.
[0268] Thus, from a different point of view, the present invention
provides a masking agent for a floury smell using sucralose as an
active ingredient, and a method for masking the floury smell by
adding sucralose to a processed flour food (subject) for which the
floury smell is disadvantageous (or can be disadvantageous).
[0269] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0270] The masking agent for the floury smell of the present
invention may be in the form of a solid such as a powder, granules
and the like, or in the form of a solution. The masking agent in
any of these forms is added to the above foods at any step of their
preparation. The addition of such masking agent can significantly
mask the floury smell caused by their preparation and storage,
thereby enlarging the range and the variety of the foods to which
the flours can be applied.
[0271] The timing of the addition of the masking agent to the
processed flour food is not particularly limited. The amount of the
masking agent to be added to the food can be suitably selected
based on the above-mentioned amount of sucralose to be added to the
processed food of the present invention.
(1-10) Meat Food
[0272] Recently, an animal odor and meat odor characteristic of
meats or their processed products are tend to be avoided and those
with relatively little odor are preferred. Therefore, various
attempts have been carried out to mask the meat odor.
[0273] The present invention provides a meat food with mitigated
and alleviated unpleasant smell (meat odor) characteristic of
meats.
[0274] The foods which are the subject of the present invention
widely include the foods having the smell characteristic of the
meats of poultry, wild birds and mammals, for example, meats of
poultry, wild birds and mammals and the processed meat products
using these as raw materials. Examples of the meats of poultry,
wild birds and mammals include beef, pork, chicken, mutton, lamb,
the meats of goat, horse, rabbit, duck, turkey, mallard, dove,
pigeon and the like. Examples of the processed meat products
include the foods which are prepared by processing these meats of
poultry, wild birds and mammals, such as beacons, hams, pressed
hams, sausages, mixed and pressed ham, mixed sausage, chilled
Hamburg steaks, chilled meatballs, canned products and bottled
products containing meats as main ingredients, frozen products
containing meats as main ingredients, retort-pouch foods containing
meats as main ingredients, Hamburg steaks, yakibuta (roasted and
steamed pork), tonkatsu (pork cutlet), gyoza (fried or boiled
dumpling), shao-mai (steamed meat dumpling) and like food
preparations containing meats of poultry, wild birds and
mammals.
[0275] It is necessary to prepare the food with a masked meat smell
according to the present invention that the food contains sucralose
eventually. The timing and order of adding sucralose are not
critical. The method for adding sucralose is not critical either,
and sucralose may be used in the form of a solid such as a powder,
granules and the like, or in the form of a solution.
[0276] The amount of sucralose to be added to the meat food is not
particularly limited insofar as it is effective in masking the
unpleasant smell (meat smell) characteristic of meats, and may be
suitably selected depending on the kinds of the subject meat foods,
the kinds of the meats (animal species) and the like. Although not
restricted, the amount of sucralose may be suitably selected from
the following ranges. For example, a meat food may contain 0.00001
to 0.1% by weight, preferably 0.0001 to 0.1% by weight of
sucralose. The sweetness of sucralose itself becomes prominent in a
concentration of about 0.0006% by weight or higher. Accordingly, it
may be used below the above concentration when a low sweetness is
desired. Such amount can be optionally adjusted considering the
overall taste balance of the produced product.
[0277] According to the present invention, the flavor and smell
characteristic of the meats of various poultry, wild birds and
mammals can be significantly reduced and mitigated by adding
sucralose, and a food with masked smell can be prepared.
[0278] Thus, from a different point of view, the present invention
provides a masking agent for a meat smell using sucralose as an
active ingredient, and a method for masking the meat smell by
adding sucralose to a meat food (subject) for which the meat smell
is disadvantageous (or can be disadvantageous).
[0279] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0280] The masking agent of the present invention may be in the
form of a solid such as a powder, granules and the like, or in the
form of a solution. The masking agent in any of these forms is
added to the above foods as a cooking flavor and an odor improver
(meat smell masking agent) during the preparation of the foods, or
added to the above foods at any step of their preparation. The
addition of such masking agent can significantly mask the smell
characteristic of poultry, wild birds and mammals, and a food with
a reduced meat smell can be prepared.
[0281] The timing of the addition of the masking agent to the meat
food is not particularly limited. The amount of the masking agent
to be added to the meat food can be suitably selected based on the
above-mentioned amount of sucralose to be added.
(1-11) Retort Pouched Food
[0282] Retort pouched foods are advantageous in that (i) they can
be heated faster than conventional canned and bottled products;
(ii) the thin and light container is easy to transport, (iii) they
have wide variety of foods, (iv) they have good qualities, (v)
opening and discarding of the container is easy, among others. The
demand of the retort pouched foods by the consumers has been
increasing year by year. The annual production of the foods has
been increasing according to the demand, and currently over 200,000
tons of the retort pouched foods are produced per year. However,
some of the materials of the container (pouch) or retort
sterilizing of these retort pouched foods produce a retort pouch
odor which may spoil the tastiness of the foods and give
unpleasantness to consumers. Therefore, many attempts have been
made to develop an odorless pouch and to mask the retort pouch odor
of these retort pouched foods.
[0283] The present invention provides a retort pouched food with
mitigated and alleviated unpleasant smell (retort pouch odor)
characteristic of the retort pouched food.
[0284] The present invention is directed to any food referred to as
retort food or retort-pouch food, regardless of their kinds. The
retort pouched food include the foods prepared by placing a food in
a bag or molded container produced using a light-intercepting
plastic film with an aluminium foil laminated thereon or a
transparent plastic film with low oxygen permeability and the like,
heat-sealing the bag or container and retort-sterilizing the food
and can be distributed as room-temperature products (the foods
which are pressure- and heat-sterilized in containers).
[0285] Examples of the major retort pouched foods include curry,
curry with rice, hayashi (hashed beef stew) and hayashi with rice,
stew, gyudon (beef and onion stew on a bowl of rice), seasoning mix
for donburi (rise-based dishes served in a bowl) such as chuka-don
(pork and vegetable stew on a bowl of rice), oyako-don (fried
chicken and egg on a bowl of rice) and like donburi and these
donburi with rice, oden (fish cake stew), stewed food, shao-mai,
meat sauce, consomme, potage, soups and like ready-made meals; meat
sauce, white sauce and like sauce mix, mix for ma po tofu (tofu
stewed in meat sauce), mix for kamameshi (Japanese pilaf cooked in
a small pot) and like seasoning materials; Hamburg steaks,
meatballs and like processed meat products; fish cooked in soy
sauce and like aquatic foods; plain steamed rice, sekihan (rice
boiled with red beans), gomoku-meshi (Japanese pilaf), fried ricer
pilaf, porridge and like rice-based dishes.
[0286] It is necessary to prepare the food with a masked retort
pouch odor according to the present invention that at least the
final product contains sucralose. The timing and order of adding
sucralose are not critical. Preferably, sucralose is added to the
food before it is placed in a container and retort-sterilized, in
the same manner as seasonings. The method for adding sucralose is
not critical either, and sucralose may be used in the form of a
solid such as a powder, granules and the like, or in the form of a
solution.
[0287] The amount of sucralose to be added to the retort pouched
food is not particularly limited insofar as it is effective in
masking the unpleasant smell (retort pouch odor) characteristic of
retort pouch foods, and may be suitably selected depending on the
kinds of the applied foods, the kinds of the used pouches and other
conditions. Although not restricted, the amount of sucralose may be
suitably selected from the following ranges. For example, a food
may contain 0.0001 to 0.1% by weight of sucralose. The sweetness of
sucralose itself becomes prominent in a concentration of about
0.0006% by weight or higher. Accordingly, when it is used also as a
sweetener to impart sweetness, sucralose may be used in the above
concentration or higher, while it may be used below the above
concentration when a low sweetness is desired. Such amount can be
optionally adjusted by a person of skill in the art within the
ordinary skill level in the art.
[0288] According to the present invention, the retort pouch odor
characteristic of retort pouched foods can be significantly masked
by adding sucralose, whereby a food which does not give
unpleasantness to consumers can be prepared without losing the
tastiness of the retort pouched foods.
[0289] Thus, from a different point of view, the present invention
provides a masking agent for a retort pouch odor using sucralose as
an active ingredient, and a method for masking the retort pouch
odor by adding sucralose to a retort pouch food (subject) for which
the retort pouch odor is disadvantageous (or can be
disadvantageous).
[0290] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0291] The masking agent for the retort pouch odor of the present
invention may be in the form of a solid such as a powder, granules
and the like, or in the form of a solution. The masking agent in
any of these forms is added to the above retort pouched foods at
any step of their preparation. The addition of such masking agent
can significantly mask the retort pouch odor caused by their
preparation and storage, thereby enlarging the application range
and the variety of the retort pouched foods. In addition, this
enables the preparation of the retort pouched foods which are
accepted by more consumers as convenience foods.
[0292] The timing of the addition of the masking agent to the
retort pouched food is not particularly limited. The amount of the
masking agent to be added to the food can be suitably selected
based on the above-mentioned amount of sucralose to be added to the
retort pouched food of the present invention.
(1-12) Canned Product, Canned Food
[0293] Currently, canned products of almost every kind of food are
sold, such as mizu-ni (food boiled in water), foods boiled in salt
water, foods steeped in oil, seasoned foods, foods steeped in
tomato sauce, cooked foods, canned soups, canned sauces, canned
rice-based dishes, canned smoked fish, among many other kinds of
foods. Further, many kinds of beverages are available as canned
beverages contained in the cans made of tin plates, aluminum, TFS
and like. However, these canned products and canned foods are
sometimes given a metallic odor and can odor when they are stored
for a long period or at relatively high temperatures. These odors
spoil the tastiness of the canned products and canned foods and
give unpleasantness to consumers. Therefore, various attempts have
been made to mask the can odor of these canned products and canned
foods.
[0294] The present invention provides a canned product or canned
food with mitigated and alleviated unpleasant smell (can odor)
characteristic of the canned products and canned foods.
[0295] The present invention is directed to any canned products and
canned foods of any kind (farm products, dairy product, aquatic
products, beverages) in the cans made of any materials such as such
as tin plate, aluminum, TFS and the like.
[0296] Examples of the canned products and canned foods include
various foods such as canned fruit products and like foods in
syrups, canned tuna, canned sardine and like oil marinated foods,
vegetable mizu-ni and like water-boiled foods, foods in tomato
sauce, jam and like canned products, foods boiled in salt water,
canned ready-made foods, plane steamed rice, sekihan and like
canned rice products and like, fruit beverages, coffee beverages,
black tea beverages, tea-based beverages, soft drinks, milk
beverages, lacetic acid bacteria beverages, nutrition supplement
beverages, soybean milk beverages, sport beverages, beer, chu-hai
(cocktails based on liquors made from sweet potatoe or rice) and
like alcoholic beverages and like various beverages.
[0297] It is necessary to prepare the food with a masked can odor
according to the present invention that at least the final product
contains sucralose. The timing and order of adding sucralose are
not critical. Preferably, sucralose is added to the food before it
is placed in a can, in the same manner as seasonings. The method
for adding sucralose is not critical either, and sucralose may be
used in the form of a solid such as a powder, granules and the
like, or in the form of a solution.
[0298] The amount of sucralose to be added to the food is not
particularly limited insofar as it is effective in masking the
unpleasant smell (can odor) characteristic of canned products, and
may be suitably selected depending on the kinds of the applied
foods, the kinds of the materials used for the cans and other
conditions. Although not restricted, the amount of sucralose may be
suitably selected from the following ranges. For example, a food
may contain 0.0005 to 0.1% by weight of sucralose. The sweetness of
sucralose itself becomes prominent in a concentration of about
0.0006% by weight or higher. Accordingly, when it is used also as a
sweetener to impart sweetness, sucralose may be used in the above
concentration or higher, while it may be used below the above
concentration when a low sweetness is desired. Such amount can be
optionally adjusted by a person of skill in the art within the
ordinary skill level in the art.
[0299] According to the present invention, the can odor
characteristic of canned products can be significantly masked by
adding sucralose, whereby a food which does not give unpleasantness
to consumers can be prepared without losing the tastiness of the
canned products and canned foods.
[0300] Thus, from a different point of view, the present invention
provides a masking agent for a can smell using sucralose as an
active ingredient, and a method for masking the can smell by adding
sucralose to a canned product or a canned food for which the can
smell is disadvantageous (or can be disadvantageous).
[0301] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0302] The masking agent for a can smell of the present invention
may be in the form of a solid such as a powder, granules and the
like, or in the form of a solution. The masking agent in any of
these forms is added to the above canned products and canned foods
at any step of their preparation. The addition of such masking
agent can significantly mask the metallic can smell caused by their
preparation and storage, thereby providing the canned product or
canned food which are accepted and preferred by more consumers as a
convenience food.
[0303] The timing of the addition of the masking agent to the food
is not particularly limited. The amount of the masking agent to be
added to the food can be suitably selected based on the
above-mentioned amount of sucralose to be added to the food of the
present invention.
(2) Food with Masked Unpleasant Taste Use of Sucralose as Masking
Agent for Unpleasant Taste
[0304] According to the present invention, using sucralose in
combination with various galenical, amino acid or peptide,
collagen, vitamin and like foodstuffs can mitigate or mask the
unpleasant taste (bitter taste, astringent taste, etc.) which are
felt when taking these foodstuffs without impairing the inherent
functions of these foodstuffs. The present invention provides a
food with reduced and masked unpleasant taste derived from the
above foodstuff, and a novel use of sucralose as a masking agent
for various unpleasant tastes. The description of the masking agent
for the smell of collagen and vitamin and the method for masking
the smell of collagen and vitamins are as mentioned in the
above.
(2-1) Galenical-Containing Composition
[0305] Chinese medicine formulations have been used since ancient
times. Although Western medicine has now become mainstream, Chinese
medicine formulations tend to be preferred for older people,
children, pregnant women and like people because of the possible
side effects of chemical preparations. However, many of the
galenical which are the components of Chinese medicine formulations
have harsh tastes including a bitter taste. Therefore, the Chinese
medicine formulations containing various galenicals have
characteristic mixed unpleasant tastes such as bitter taste,
astringent taste, raw smell, sour taste and the like produced by
the galenicals. These unpleasant tastes lead to considerably
unpleasant swallowing feeling which induces poor compliance and
failure in producing the desired therapeutic effects even the
formulations have excellent pharmaceutical effects. Usually in case
of oral preparations, sucrose and like sweeteners or taste
developers are added to the formulation, or they are prepared as
capsules or sugar-coated tablets to mask the unpleasant smell of
the medicines. However, the former method requires a large amount
of sucrose to reduce the bitterness and involves the disadvantages
of unpleasant aftertaste and excessive intake of sugar. Further,
the latter method is not suitable for aged people and children with
poor swallowing ability.
[0306] The present invention provides a galenical-containing
composition with mitigated and alleviated unpleasant smell
characteristic of Chinese medical formulations (hereinafter
referred to as galenicals).
[0307] The present invention is directed to the galenicals
including mallotus bark, gambir aloe, benzoin, artemisia capillaris
flower, fennel, bearberry leaf, rose fruit, corydalis tuber,
sctellaria root, phellodendron bark, coptis rhizome, polygala root,
zedoary, Japanese valerian, trichosanthes root, platycodon root,
catalpa fruit, immature orange, apricot kernel, sophora root,
cinnamon bark, cassia seed, pharbitis seed, gentian, geranium herb,
safflower, red ginseng, cyperus rhizome, magnolia bark, oriental
bezoar, evodia fruit, schisandra fruit, calumba, condurango,
bupleurum root, asiasarum root, saffron, gardenia fruit, cornus
fruit, zanthoxylum fruit, rehmannia root, digitalis, peony root,
plantago seed, amomum seed, ginger, cardamon, cimicifuga rhizome,
senega, cnidium rhizome, nuphar rhizome, toad venom, senna leaf,
swertia herb, atractylodes lancea rhizome, mulberry bark, perilla
herb, rhubarb, alisma rhizome, panax rhizome, anemarrhena rhizome,
clove, citrus unshiu peel, capsicum, Japanese angelica root, peach
kernel, bitter orange peel, ipecac, picrasma wood, pinellia tuber,
angelica dahurica root, atractylodes rhizome, areca, belladonna
root, sinomenium stem, moutan bark, nux vomica, ephedra herb,
digenea, akebia stem, saussurea root, bitter cardamon, bear bile,
Japanese Gentian, ipecacscopolia rhizome, Turmeric, smoked plum,
Lindera strychnifolia, isodonis herba, Polygonatum falcatum, Pruni
cortex, mugwort (japanese), Chinese wax-gourd seed, Polygonum
multiflorum, patchouli leaf, German chamomile, Trichosanthis Semen,
Chrysanthemum morifolium, Citrus aurantium, notopterygium, Japanese
notopterygium, jin yin, Chinese matrimony vine seed, Chinese
matrimony vine leaf, Scrophularia ningpoensis, Ligustici Chinensis,
burdock seed, hawthorn, cornus fruit, Sophora subprostrata,
rehmannia root powder, Aster tataricus Linne fil., Tribulus
terrestris, magnolia flower, TurmericAcorus gramineus, Qian Hu
(Peucedanum Root), Arisaema serratum, Asparagus root, pubescent
angelica, Heavenly-bamboo fruit, nutmeg, ginseng powder, Japanese
honeysuckle, Fritillaria thunbergii mig., Carica papaya L.,
motherwort, smoked plumbayberry bark, and the like.
[0308] The galenical-containing composition of the present
invention may contain one of the above galenicals singly, or two or
more in any combinations. The composition may also contain, for
example, other galenicals which do not have bitter tastes or like
unpleasant tastes as other components.
[0309] Examples of the combinations of the galenicals are those
recognized as common Chinese medicine formulations, and include,
but are not limited to, Ge Gen Tang, Chai Hu Gui Zhi Tang, Xiang
Zheng Qi San, Xiang Sheng Po Di Wan, Xiang Su San, Xiao Chai Hu
Tang, among others.
[0310] These formulations may be in any form such as powders,
granules, extracts, liquids, syrups and the like.
[0311] The amount of the galenicals contained in these
galenical-containing compositions is not limited, and may be that
normally added as drugs (Chinese medicine).
[0312] It is necessary to prepare the galenical-containing
composition with masked unpleasant taste according to the present
invention that the composition contains sucralose eventually. The
timing and order of adding sucralose are not critical. The method
for adding sucralose is not critical either, and sucralose may be
used in the form of a solid such as a powder, granules and the
like, or in the form of a solution and suspension.
[0313] The amount of sucralose to be added to the
galenical-containing composition is not particularly limited
insofar as it is effective in masking the unpleasant taste
(bitterness, etc.) derived from various galenicals. The amount may
be suitably selected depending on the kind and amount of the
galenicals contained in the composition and forms of the subject
compositions. Although not restricted, the amount of sucralose may
be suitably selected from, for example, 0.001 to 0.01% by weight,
preferably 0.0025 to 0.005% by weight, based on the
galenical-containing composition, considering the balance of the
flavor and taste of the oral composition itself. The sweetness of
sucralose itself becomes prominent in a concentration of about
0.0006% by weight or higher. Accordingly, sucralose may be used
below the above concentration when a low sweetness is desired. Such
amount can be optionally adjusted by a person of skill in the art
within the ordinary skill level in the art.
[0314] According to the present invention, the unpleasant taste
derived from galenicals can be significantly masked by adding
sucralose, and a drug with an improved flavor, taste and swallowing
feeling can be prepared.
[0315] From a different point of view, the present invention
provides a masking agent for the unpleasant taste derived from
galenicals using sucralose as an active component and a method for
masking the unpleasant taste of galenicals by adding sucralose to a
galenical-containing composition (subject) for which the unpleasant
taste derived from galenicals is disadvantageous (or can be
disadvantageous).
[0316] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0317] The masking agent of the present invention may be in the
form of a solid such as a powder, granules and the like, or in the
form of a solution. The masking agent in any of these forms is
added to the above oral composition at any step of their
preparation. The addition of such masking agent can significantly
mitigate and mask the smell of the unpleasant taste derived from
various galenicals of the galenical-containing composition.
[0318] The timing of the addition of the masking agent to the
galenical-containing composition is not particularly limited. The
amount of the masking agent to be added to the composition can be
suitably selected based on the above-mentioned amount of sucralose
to be added to the composition.
(2-2) Oral Composition Containing Amino Acid/Peptide
[0319] Conventionally, to supply amino acids which are necessary
for the foods of humans and animals, various amino acids and
peptides have been used and studied as enrichments. However, some
amino acids and peptides have bitter tastes which disadvantageously
limit the kind and amount of the amino acids and peptides to be
used in spite of their effectiveness in improving health and their
other advantages when added to foods, drugs, quasi-drugs and the
like. Therefore, various attempts have been conducted to reduce the
bitter taste characteristic of the amino acids and peptides so that
they can be used in wider variety.
[0320] The present invention provides an oral composition
containing amino acids and peptides with mitigated and alleviated
unpleasant taste characteristic of the amino acids and
peptides.
[0321] The present invention is directed to the oral composition
which contains amino acids or peptides, can be orally taken or used
in the oral cavity and have a bitter taste, and may be any kind of
foods, foods for specified health use and drugs and quasi-drugs
Examples of the oral composition include not only those which can
be taken orally such as foods, oral drugs and quasi-drugs, but also
ointments and like drugs for the oral cavity and those which are
possibly taken orally such as lip balms and like quasi-drugs.
[0322] The kind of the amino acids and peptides are not
particularly limited insofar as they themselves have bitter tastes.
It is known that the bitter taste of an amino acid increases when
the molecular weight of the amino acid increases. For example,
valine has sweet and bitter taste (weak taste), while leucine,
methionine, hystidine, phenylalanine and tryptophan have bitter
tastes (slight taste) and isoleucine has a relatively strong bitter
taste.
[0323] The bitter taste of the peptides can be derived from their
constituents, amino acids, and the oligopeptide having one or more
of the above valine, leucine, methionine, hystidine, phenylalanine,
tryptophan or leucineisoleucine tends to have a bitter taste.
[0324] Examples of the bitter-tasting peptides include soybean
peptide, wheat peptide, casein-derived peptide, milk serum peptide,
egg white peptide, plasma peptide and the like.
[0325] Herein, the soybean peptide is not particularly limited
insofar as it is a peptide derived from soybean protein, including
the polypeptide which is typically prepared by decomposing the
soybean protein with protease (such as pepsin), a dilute
hydrochloric acid or like acids and having a molecular weight of
about 300 to 20000. Such soybean peptide is useful as a foodstuff
because of its physical properties and effective in lowering serum
cholesterol. However, the soybean peptide has a characteristic odor
called a soybean odor.
[0326] The casein-derived peptide in the present invention is not
particularly limited insofar as it is a peptide derived from casein
which is a main constituent of milk protein Examples of the
casein-derived peptide include casein phosphopeptide (.alpha.-CPP,
?-CPP) which is prepared by decomposing casein with trypsin, casein
macropeptide which is prepared by decomposing casein with chymosin,
casein decapeptide which is prepared by decomposing casein with
pepsin, lacto tripeptide which is prepared by decomposing milk
serum protein and the like. Among them, casein phosphopeptide (CPP)
has an advantageous function of helping the absorption of calcium
and like by preliminary bonding with dissolved calcium to prevent
bonding of calcium and dietary fibers and the like which prevents,
absorption of calcium by intestine. However, the CPP has the
characteristic smell called milky smell.
[0327] An object of the present invention is to mask the bitter
taste of such amino acids and peptides. The oral composition of the
present invention may be of any kind and for any application
insofar as they contain such amino acids or peptides.
[0328] Examples of the oral composition include, but are not
limited to, the foods such as fruit beverages, tea-based beverages,
coffee beverages, soft drinks, powdered beverages, milk beverages,
lacetic acid bacteria beverages, carbonated beverages, nutrition
supplement beverages, beverages enriched with minerals such as
calcium; general refreshment foods such as candies, chewing gums,
tablet snacks, gummy candies, dry snacks and like confections,
jellies, annin dofu, mousse, yogurt and like dessert foods, cakes,
cookies, manju and like Western and Japanese sweets, ice creams,
sherbets and like cold sweets; rice cakes, ready-to-eat rice and
like rice-based dishes; udon, ramen, pasta and like noodles;
instant soups, potage and like soups and their powdered instant
foods; ketchup, mayonnaise, Worcestershire sauce, tonkatsu sauce,
dressings, tartar sauce and like sauces and seasonings; kamaboko,
chikuwa, ham, sausage and like processed meat and aquatic products
and the like. The foods which are the subject of the present
invention include the foods for specified health use.
[0329] Examples of the oral composition of the invention also
include vitamin preparations, nutritional supplements and like
drugs, oral refreshments, dentifrices, lip balms and like
quasi-drugs.
[0330] It is necessary to prepare the oral composition with a
masked unpleasant taste according to the present invention that at
least the final product contains sucralose. The timing and order of
adding sucralose are not critical. The method for adding sucralose
is not critical either, and sucralose may be used in the form of a
solid such as a powder, granules and the like, or in the form of a
solution.
[0331] The amount of sucralose to be added to the oral composition
is not particularly limited insofar as it is effective in masking
the unpleasant taste (bitter taste, etc.) derived from amino acid
or peptides, and may be suitably selected depending on the kind and
amount of the amino acids and peptide contained in the applied
composition, the form of the composition and other conditions.
Although not restricted, the amount of sucralose may be suitably
selected from the following ranges. For example, sucralose may be
used in a concentration of 0.0001 to 0.5% by weight, preferably
0.0001-0.1% by weight, based on 100% by weight of a oral
composition. The sweetness of sucralose itself becomes prominent in
a concentration of about 0.0006% by weight or higher. Accordingly,
when it is used also as a sweetener to impart sweetness, sucralose
may be used in the above concentration or higher, while it may be
used below the above concentration when a low sweetness is desired.
Such amount can be optionally adjusted by a person of skill in the
art within the ordinary skill level in the art.
[0332] According to the present invention, the unpleasant taste
derived from the amino acids or peptides can be significantly
masked by adding sucralose, and a product which can be easily taken
and swallowed can be prepared without spoiling the tastiness of the
food.
[0333] Thus, from a different point of view, the present invention
provides a masking agent for the unpleasant taste derived from
amino acids or peptides by using sucralose as an active ingredient,
and a method for masking the unpleasant taste derived from the
amino acids or peptides by adding sucralose to an oral composition
containing amino acids or peptides for which the unpleasant taste
derived from the amino acids or peptides is disadvantageous (or can
be disadvantageous).
[0334] The masking agent of the present invention should contain at
least sucralose, and may also contain, for example, other
sweeteners, flavors, preservatives, stabilizers and other
components, unless they lessen the effects of the present
invention.
[0335] The masking agent for the unpleasant taste of the amino
acids of the present invention may be in the form of a solid such
as a powder, granules and the like, or in the form of a solution
and suspension. The masking agent in any of these forms is added to
the above oral composition at any step of their preparation. Such
masking agent may be added to any products (oral compositions)
which contain the amino acids or peptides having the unpleasant
taste derived from.
[0336] The timing of the addition of the masking agent to the oral
compositions is not particularly limited. The amount of the masking
agent to be added to the products can be suitably selected based on
the above-mentioned amount of sucralose to be added to the oral
compositions of the present invention.
III. Performance Food Composition
(1) Sucralose and Hydrocolloid
[0337] This aspect of the invention was accomplished based on the
findings that a combination of sucralose and a specific
hydrocolloid imparts, to a food composition, desired physical
properties such as viscosity, gel-like texture or emulsifiability;
and that the physical properties can be easily adjusted by
modifying the ratio of these ingredients suitably according to the
type of food composition. The invention provides the following
performance food compositions comprising sucralose and at least one
hydrocolloid.
[0338] (1-1). A viscous food composition comprising sucralose and
at least one hydrocolloid selected from the group consisting of
locust bean gum, .lamda.-carrageenan and soybean
polysaccharides.
[0339] (1-2). A gel food composition comprising sucralose and at
least one hydrocolloid selected from the group consisting of agar,
gelian gum, native gellan gum, gelatin, .alpha.-carrageenan,
-carrageenan, pectin, tamarind seed polysaccharides, alginic acid,
alginic acid salts, tara gum, furcellaran and curdlan, in
particular at least one hydrocolloid selected from the group
consisting of agar, gellan gum, native gellan gum and
.kappa.-carrageenan.
[0340] (1-3). An emulsified food composition comprising sucralose
and at least one hydrocolloid selected from the group consisting of
gum arabic and xanthan gum.
(1-1). Viscous Food Composition
[0341] Various hydrocolloids have been conventionally used as a
thickening agent, a stabilizer, a gelling agent or the like for
preparation of viscous foods. However, many hydrocolloids are
liable to give heavy eating characteristics, when used in
combination with sugar. Thus, it has been difficult to prepare a
food having desired degree of sweetness and viscosity.
[0342] The present invention provides a variety of food
compositions having a good sweetness and a viscosity desirable for
the type of food. Specifically, the present invention employs
sucralose in combination with guar gum, locust bean gum,
.lamda.-carrageenan or soybean polysaccharide to obtain
well-balanced sweetness and viscosity, so that a viscous food
composition having both of a good sweetness and a desired viscosity
can be easily prepared. These hydrocolloids may be used either
singly or in combination.
[0343] The amount of sucralose to be used for achieving the effects
of the invention is usually 0.0001 to 1 wt. %, preferably 0.0005 to
0.5 wt. %, based on the viscous food composition. Since the
sweetness of sucralose is clearly felt when sucralose is contained
in a concentration of 0.0006 wt. % or more, a concentration less
than 0.0006 wt. % can be employed when a reduced sweetness is
desired. Suitable adjustment of the amount is well within the
ordinary skill level in the art.
[0344] The amount of hydrocolloid to be used for achieving the
effects of the invention is usually 0.01 to 10 wt. %, preferably
0.5 to 5 wt. %, based on the viscous food composition.
[0345] The composition of the invention may contain, in addition to
the sucralose and hydrocolloid, another sweetener, a flavor, a
preservative, a stabilizer or like ingredient, within the range
that does not adversely affect the effects of the invention.
[0346] Viscous food compositions according to the invention include
a variety of hydrous foods having such viscosity that the foods are
collapsible by its own weight. Thus, the food composition of the
invention may be a low viscosity composition such as a soft drink
or a carbonated beverage, or a relatively high viscosity food such
as shiruko (azuki bean soup), as long as it has such viscosity.
[0347] More specifically, examples of the viscous food composition
of the invention include cocoa beverages, coffee beverages,
calcium-enriched beverages, powdered green tea beverages, vegetable
or fruit juice-containing beverages, soybean milk beverages,
drinks, jelly beverages, shiruko drinks, milk beverages such as
yogurt beverages and lacetic acid bacteria beverages, and various
other beverages; corn soups, potages and other soups; dressings,
tare (Japanese style sauce), sauces and other liquid
seasonings.
[0348] The food composition of the invention having a good
viscosity can be prepared by a variety of processes for preparing
foods, as long as the final product comprises sucralose and the
hydrocolloid. Thus, there is no limitation on the timing, method,
order and other factors of addition of sucralose and the
hydrocolloid. For example, sucralose may be used in the form of a
solid such as a powder or granules, or in the form of a solution.
The hydrocolloid can be prepared in consideration of their
properties (e.g., melting point). For example, it is used as
dissolved or dispersed in water and then heated at about 70 to
95.degree. C.
(1-2). Gel Food Composition
[0349] Various hydrocolloids have been conventionally used as a
gelling agent for preparing a gel food. However, many hydrocolloids
are liable to give heavy eating characteristics, when used in
combination with sugar. Thus, it has been difficult to prepare a
food having a desired sweetness and desired gel food eating
characteristics (e.g., texture and chewing characteristics).
[0350] The present invention provides a variety of food
compositions having a suitable sweetness and good eating
characteristics (e.g., texture and chewing characteristics)
desirable for the type of food. Specifically, the present invention
utilizes sucralose in combination with a specific hydrocolloid to
obtain well-balanced sweetness and eating characteristics, so that
a gel food composition having both of a good sweetness and desired
eating characteristics (texture, chewing characteristics, etc.) can
be easily prepared Examples of hydrocolloids for use in the
invention include agar, gellan gum, native gellan gum, gelatin,
.kappa.-carrageenan, .lamda.-carrageenan, -carrageenan, locust bean
gum, pectin, tamarind seed polysaccharides, alginic acid, alginic
acid salts, guar gum, tara gum, furcellaran and curdlan. These
hydrocolloids can be used either singly or in combination. Among
them, particularly preferable are agar, gellan gum, native gellan
gum and .kappa.-carrageenan. Use of at least one of these
hydrocolloids in combination with sucralose enables preparation of
a gel food composition having a suitable sweetness and light eating
characteristics.
[0351] Agar, gellan gum, gelatin, .kappa.-carrageenan,
.lamda.-carrageenan, -carrageenan, pectin, locust bean gum,
tamarind seed polysaccharides, alginic acid, alginic acid salts,
guar gum, tara gum, furcellaran and curdlan are those
conventionally used as a gelling agent for foods.
[0352] Native gellan gum for use in the present invention is a
macromolecular polysaccharide of the microbial origin which is
available as the pre-deacylation precursor of gellan gum. This
native gellan gum is generally produced by culture of
microorganisms. Specifically, a typical production technology
comprises inoculating Pseudomonas elodea (ATCC31461) or an
equivalent strain in a liquid medium containing 3% of glucose,
0.05% of KH.sub.4NO.sub.3, 0.01% of MgSO.sub.4.7H.sub.2O, 0.09% of
NH.sub.4NO.sub.3, and a minor proportion of organic nitrogenous
matter, growing the strain at about 30.degree. C. under aerobic
conditions for about 50 hours, and isolating and recovering a
mucilaginous substance produced on the cell surface from the
resulting culture broth without deacylation (Unexamined Japanese
Patent Publication No. 79397/1980).
[0353] Since native gellan gum is of the natural origin, its
structure may vary subtly according to the producer strain used and
purification conditions. In this sense, the native gellan gum for
use in the invention is not categorically defined by any chemical
formula (Sanderson, G. R., Food Gels, ed. Peter Harris, Elsevier
Science Publishers Ltd., England, 1990, p. 204) but may be any
substance having the properties of the native gellan gum produced
by the above-mentioned technology using said stain of microorganism
(ATCC31461).
[0354] The amount of sucralose to be used for achieving the effects
of the invention is usually 0.0001 to 1 wt. %, preferably 0.0005 to
0.5 wt. %, based on the viscous food composition. The sweetness of
sucralose itself is clearly felt when sucralose is contained in a
concentration of 0.0006 wt. % or more. Therefore, when a reduced
sweetness is desired, a concentration less than 0.0006 wt. % can be
employed, according to the type of targeted food and desired taste.
Suitable adjustment of the amount is well within the ordinary skill
level in the art. The amount of hydrocolloid to be used for
achieving the effects of the invention is usually 0.01 to 10 wt. %,
preferably 0.5 to 5 wt. %, based on the viscous food
composition.
[0355] The composition of the invention may contain, in addition to
the sucralose and hydrocolloid, another sweetener, a flavor, a
preservative, a stabilizer or like ingredient, within the range
that does not adversely affect the effects of the invention.
[0356] Gel food compositions according to the invention include a
variety of hydrous foods having such viscosity that the foods are
not collapsible by its own weight. The food composition of the
invention may be a food with low gel strength, such as pudding, or
a food with high gel strength, such as yokan (sweet jelled bean
paste), as long as it has such viscosity.
[0357] More specifically, examples of gel food composition
according to the invention include puddings, bavaroises, jellies,
mousses, annin dofu (almond jelly), gummy candies, marshmallows,
yokan and other Japanese or Western confections, konjac (jellylike
food made from the root of a bulbous herb), tofu (bean curd), rice
cakes, hams, sausages and terrines.
[0358] The present invention also encompasses, in its scope, foods
containing the above gel food composition as a part.
[0359] Preferred examples of such foods include, but not limited
to, foods comprising a gel portion made of a gel food composition
such as pudding, bavarois, jelly or mousse, and a cream portion
containing fat and oil. The cream portion may be any of a variety
of creams described hereinafter ((1-3). Emulsified food
composition).
[0360] Combinations of the gel portion and the cream portion are
not limited, as long as the gel and cream portions can be tasted
together when eaten. For example, the food may comprise cream
portion(s) on the top of, in the middle of and/or under the bottom
of the gel portion(s), or may comprise continuous or discontinuous
layers of gel portion(s) and cream portion(s).
[0361] In the food of the invention, the cream portion may contain
sucralose so that the cream has smoother eating characteristics,
which, in combination with good eating characteristics (texture and
chewing characteristics) of the gel portion, give the food a more
palatable taste. Further, when the cream contain a milk fat,
addition of sucralose will bring out the milk flavor and produces a
cream having enhanced milky characteristics. The amount of
sucralose to be added to the cream portion is not limited, and may
be 0.00001 to 0.5 wt. %, preferably 0.0001 to 0.5 wt. %, per 100
wt. % of the cream.
[0362] The gel food composition with good eating characteristics of
the invention can be prepared by a variety of processes for
preparing foods, as long as the final product comprises the
sucralose and hydrocolloid. Thus, there is no limitation on the
timing, method, order and other factors of addition of the
sucralose and hydrocolloid. For example, sucralose may be used in
the form of a solid such as a powder or granules, or in the form of
a solution. The hydrocolloid can be prepared in consideration of
the properties (physicochemical properties). For example, the
hydrocolloid is used as dissolved or dispersed in water and then
heated at about 70 to 95.degree. C.
(1-3). Emulsified Food Composition
[0363] Conventionally, emulsifiers have been widely used to ensure
good emulsification in preparation of emulsified foods such as
mayonnaises, dressings, margarines and whipped creams. Generally
used emulsifiers are lecithin and fatty acid esters such as
glycerin fatty acid esters and sucrose fatty acid esters. However,
many of these emulsifiers have limitations regarding type of
targeted food and amount to be used, owing to their influence on
the taste of foods.
[0364] The present invention was achieved based on the findings
that sucralose as such has emulsifying power, and that combined use
of sucralose and a specific hydrocolloid enhances the emulsifying
power and produces an emulsified food composition having smooth
eating characteristics and a good taste, without influence on the
taste of the food. The present invention provides an emulsified
food composition having delicate and smooth eating characteristics,
without impairing the taste of the food itself.
[0365] Sucralose for use in the emulsified food composition of the
invention shows emulsion stabilizing effects by itself, and can be
used in a wide variety of emulsified foods.
[0366] According to the invention, the emulsified foods or
emulsified food compositions are foods comprising, as the whole or
a part, a monolayer mixture of water and fat and/or oil. Such foods
include not only dressings, mayonnaises and like foods, but also
foods prepared using milk, butter and the like.
[0367] Fats and oils usable in the invention include, for example,
corn oil, rapeseed oil, soybean oil, cotton seed oil, safflower
oil, rice oil, palm oil, coconut oil and other vegetable oils, and
fish oil, animal fats and oils and hydrogenated fats and oils,
fractionated fats and oils, transesterified fats and oils prepared
from the above fats and oils. These fats and oils can be used
either singly or in combination.
[0368] The amount of sucralose to be used for achieving the effects
of the invention is usually 0.0001 to 1 wt. %, preferably 0.0005 to
0.5 wt. %, based on the emulsified food composition. The sweetness
of sucralose is clearly felt when sucralose is contained in a
concentration of 0.0006 wt. % or more. Therefore, when a reduced
sweetness is desired, a concentration less than 0.0006 wt. % can be
employed according to the type of food and desired taste. Suitable
adjustment of the amount is well within the ordinary skill level in
the art.
[0369] Sucralose, even used alone, has high emulsion stabilizing
effects, but it imparts higher emulsion stability and delicate,
smooth eating characteristics to an emulsified composition, when
used in combination with a hydrocolloid.
[0370] Hydrocolloids for use in the invention include, for example,
gum arabic and xanthan gum. They can be used either singly or in
combination. The amount of hydrocolloid to be used for achieving
the effects of the invention is usually 0.01 to 10 wt. %,
preferably 0.5 to 5 wt. %, based on the emulsified food
composition.
[0371] For preparation of emulsified compositions, emulsification
operation is performed. A wide variety of conventional
emulsification methods can be employed. Examples of such methods
include methods using emulsifying machines such as homogenizers,
colloid mills, texture analyzersvacuum emulsifying machines,
votators, onlator and like emulsifying machines generally used for
preparation of emulsified foods.
[0372] The emulsified food composition of the invention having good
eating characteristics can be prepared by a variety of processes
for preparing emulsified foods, as long as the final product
comprises sucralose and hydrocolloid. Thus, there is no limitation
on the timing, method, order and other factors of addition of
sucralose and hydrocolloid. For example, sucralose may be used in
the form of a solid such as a powder or granules, or in the form of
a solution. The hydrocolloid can be prepared in consideration of
properties (physicochemical properties). For example, the
hydrocolloid can be used as dissolved or dispersed in water and
then heated at about 70 to 95.degree. C.
[0373] The composition of the invention may contain, in addition to
the sucralose and hydrocolloid, another sweetener, a flavor, a
preservative, a stabilizer or like ingredient, within the range
that does not adversely affect the effects of the invention.
[0374] The composition of the invention may be a food containing
the above gel food composition as a part, and such an embodiment is
encompassed within the scope of the invention.
[0375] Preferred examples of such foods include, but not limited
to, foods comprising a cream portion made of the emulsified food
composition described above, and a gel food composition described
hereinbefore, such as pudding, bavarois, jelly or mousse (see
(1-2). Gel food composition).
[0376] The cream portion may comprise any of a variety of creams
such as: animal creams containing milk fat and prepared using raw
milk, market milk, specialized milk or like milk product as a raw
material; and vegetable creams containing coconut oil, palm kernel
oil, cacao butter or like vegetable fat or oil. The fat or oil
content is not limited, and the cream may be, for example,
half-and-half cream with a milk fat content of 10 to 18 wt. %,
light cream with a milk fat content of about 19 wt. %, whipping
cream with a milk fat content of 30 to 40 wt. %, double cream with
a milk fat content of at least 45 wt. %, or heavy cream with a milk
fat content of 60 to 80 wt. %; cream containing 10 to 30 wt. % of
vegetable oil, or whipping cream containing 30 to 50 wt. % of
vegetable oil; etc. These creams are used as coffee whitener,
whipping cream, butter cream, ice cream or the like, according to
the fat or oil content.
[0377] Combinations of the gel portion and the cream portion are
not limited, as long as the gel and cream portions can be tasted
together when eaten. For example, the food may comprise cream
portion(s) on the top of, in the middle of and/or under the bottom
of gel portion(s), or may comprise continuous or discontinuous
layers of gel portion(s) and cream portion(s).
(2) Sucralose and Starch
[0378] This aspect of the invention was accomplished based on the
following findings: sucralose, when used in combination with any of
various starches, allows the starches to show their specific
functions more remarkably, making it possible to prepare a
starch-containing food with good eating characteristics by using no
agent for imparting properties; and even when using a property
imparting agent, the necessary amount is significantly smaller than
the amount required in the prior art. The present invention
provides a performance food composition comprising sucralose and
starch.
(2-1). Food Composition Comprising Starch and Sucralose
[0379] Starch-containing foods with unique eating characteristics
have been developed utilizing various functions of starch such as
thickening effect, gelling effect, water retention effect, oil
encapsulation effect, etc. However, starch foods containing starch
and sugar are liable to have heavy eating characteristics, and are
difficult to show desired functions of starch. Conventionally,
therefore, various agents for imparting properties are added to
allow starch to show desired functions.
[0380] The present invention provides a starch food that shows
desired good eating characteristics owing to functions of starch,
using no or a slight amount of property imparting agent. The
invention also provides a starch food that exhibits a good
sweetness without hindering the functions of starch.
[0381] Starches for use in the invention are not limited and
include, for example, potato starch, sweet potato starch, corn
starch, waxy corn starch, wheat starch, rice starch, glutinous rice
starch, tapioca starch, green gram starch, kuzu (arrowroot) starch,
saga starch, amaranth and modified starch. Preferred are potato
starch, sweet potato starch, cornstarch, waxy corn starch, wheat
starch and rice starch. These starches generally have high water
retentivity and are capable of being thickened or gelled by
incorporation of water. Further, they have high affinity to oils
and are likely to encapsulate oils.
[0382] Starch foods according to the invention include a variety of
foods containing any of the above starches. Preferred is a food
containing starch in an amount of usually 0.01 to 50 wt. % of the
starch so as to achieve specific desired eating characteristics,
such as body, richness, viscosity, softness, glutinousness,
tenderness, elasticity, etc.
[0383] Specific examples of starch foods include, but not limited
to, wheat starch-containing foods such as baked or steamed products
including okonomi-yaki (pan cake with vegetables, meat or seafood),
tako-yaki (spherical fried batter containing a diced pieces of
octopus), cakes, cookies, breads and nans, and noodle products
including udon (thick white wheat noodle), Chinese noodles and
pastas; corn starch-containing baked or steamed products and
creams; baked or steamed Japanese confections or rice confections,
containing rice starch or glutinous rice starch [e.g., joshinko
(rice flour), shiratamako (non-glutinous white rice flour) and
kanbaiko (ground toasted rice flour)] or sweet potato starch; fish
paste products containing potato starch, such as kamaboko (loaf of
pureed, steamed fish).
[0384] The amount of sucralose to be used for achieving the effects
of the invention varies depending on the type of food, desired
eating characteristics and like factors, and can not be
generalized. Usually, the starch food of the invention may contain
sucralose in a concentration of 0.0001 to 1 wt. %, preferably
0.0005 to 0.1 wt. %. The sweetness of sucralose is clearly felt
when sucralose is contained in a concentration of 0.0006 wt. % or
more, a concentration more than 0.0006 wt. % can be employed when
sucralose is intended to serve also as a sweetener, or a
concentration less than 0.0006 wt. % can be employed when a reduced
sweetness is desired. Suitable adjustment of the amount is well
within the ordinary skill level in the art.
[0385] For preparation of the starch food of the invention, there
is no limitation on the timing, order and other factors of addition
of sucralose, as long as the final product comprises sucralose and
starch. Also, sucralose can be added by any method without
limitation, and may be added in the form of a solid such as a
powder or granules, or in the form of a solution.
[0386] The starch food of the invention may contain, in addition to
sucralose and starch, another sweetener, a flavor, a preservative,
a stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0387] According to the invention, sucralose is added to a starch
food so that the food significantly retains and shows properties
unique to starch foods (e.g., viscosity, body, richness, softness,
glutinousness, tenderness and elasticity) which can be attained by
the functions of starch, such as water retention, thickening and
gelling.
IV. Food with Improved Flavor
[0388] This aspect of the invention was developed based on the
finding that addition of sucralose improves or enhances flavors of
materials contained in foods. The present invention provides the
following flavor-improved foods: [0389] (1). An alcoholic beverage
comprising sucralose [0390] (2). A refreshment beverage comprising
sucralose [0391] (3). A tea beverage and a tea-containing food each
comprising sucralose [0392] (4). A fruit juice- or fruit
pulp-containing food comprising sucralose [0393] (5). A
milk-containing food comprising sucralose [0394] (6) A confection
comprising sucralose [0395] (7). A processed food comprising
sucralose (1). Alcoholic Beverage
[0396] The present invention was accomplished based on the finding
that addition of a specific amount of sucralose to an alcoholic
beverage brings out the inherent flavor of the alcoholic beverage,
and produces an alcoholic beverage having an excellent flavor and
mellowness.
[0397] Alcoholic beverages according to the invention include a
wide variety of alcoholic beverages such as refined sake, beer,
wine and like fermented alcoholic beverages; shochu (Japanese
distilled spirit), whisky, brandy, spirit and like distilled
alcoholic beverages; and liqueur (including fruit juice-containing
liqueur), mirin (sweet sake for cooking), synthesized refined sake,
umeshu (ume-plum liqueur), toso (spiced sake) and like mixed
alcoholic beverages. These alcoholic beverages include not only
those to be drunk as such, but also alcohols to be diluted,
dissolved or infused for use in food.
[0398] For preparation of the alcoholic beverage of the invention,
there is no limitation on the timing or method of addition of
sucralose, as long as the beverage contains sucralose in a
concentration of 0.0001 to 0.1 wt. % when ingested. The alcoholic
beverage can be prepared by conventional processes.
[0399] The sweetness of sucralose is felt when sucralose is
contained in a concentration of 0.001 wt. % or more, although
depending on individual palate and conditions and the type of food.
Therefore, when sweetness of sucralose is not desired, a
concentration of 0.0001 to 0.001% can be employed, so that an
alcoholic beverage with a suppressed sweetness and a good flavor
can be prepared.
[0400] The invention also provides a method for improving
(enhancing) a flavor of an alcoholic beverage by adding the above
specified amount of sucralose to the alcoholic beverage; and a
process for preparing a flavor-improved (enhanced) alcoholic
beverage, comprising the step of adding sucralose in the above
specified amount.
(2). Refreshment Beverage
[0401] The present invention was accomplished based on the finding
that addition of sucralose to a refreshment beverage brings out the
inherent flavor of the refreshment beverage, and produces a
beverage having an excellent flavor.
[0402] Refreshment beverages according to the invention include a
wide variety of beverages such as coffee, cocoa, siruko, zenzai
(thick azuki bean soup), nut (e.g., almond or peanut) beverages,
malt beverages, hop beverages, oolong tea, tea-like beverages
prepared from plants other than tea (barley tea, herb tea, Chinese
matrimoneyvine tea, tochu (Eucommia ulmoides) tea), carbonated
beverages, fruit beverages, fruit-flavored beverages, milk
ingredient-containing beverages, soymilk and soymilk-containing
beverages. These refreshment beverages include those to be drunk as
such, and those to be drunk as diluted, dissolved or infused.
[0403] The fruit beverages include a wide variety of foods
containing fruit juices, such as fruit juices themselves, fruit
juice-containing soft drinks prepared by diluting fruit juices with
water or syrups, fruit juice-containing mixed beverages, fruit
juice-containing carbonated beverages, fruit juice-containing milk
beverages, fruit juice-containing thick syrups and other
beverages.
[0404] The fruit-flavored beverages are beverages prepared using
fruity flavor ingredients such as fruit flavors, in combination
with or without fruit juices, purees, pulps or other fruit
ingredients.
[0405] The milk ingredient-containing beverages include a wide
variety of beverages prepared using milk or milk-derived material
as an ingredient, such as milk beverages, drinkable fermented milk,
lacetic acid bacteria beverages, milk protein beverages and
milk-containing carbonated beverages.
[0406] The order and method of addition of sucralose are not
limited as long as the refreshment beverage contains sucralose when
ingested. The refreshment beverage can be prepared by various
processes for preparing beverages.
[0407] For achieving the effect of the invention, the refreshment
beverage contains sucralose in a concentration of 0.0001 to 0.1 wt.
%, when drunk. The sweetness of sucralose is felt when sucralose is
contained in a concentration of 0.001 wt. % or more, although
depending on individual palate and conditions and the type of food.
Therefore, when sweetness of sucralose is not desired, a
concentration of 0.0001 to 0.001% can be employed, so that a
refreshment beverage with a suppressed sweetness and a desired good
flavor can be prepared.
[0408] The invention also provides a method for improving
(enhancing) a flavor of a refreshment beverage by adding the above
specified amount of sucralose to the refreshment beverage; and a
process for preparing a flavor-improved (enhanced) refreshment
beverage, comprising the step of adding the above-specified amount
of sucralose.
(3). Tea Beverage and Tea-Containing Food
[0409] The present invention was accomplished based on the finding
that sucralose, when added to tea, brings out the inherent flavor
of the tea, and produces tea with a good flavor.
[0410] Teas according to the invention include non-fermented tea
and fermented tea.
[0411] As used herein, the term "tea" is intended to mean drinkable
tea obtained from a various types of tea leaves (for example, tea
beverages in cans, PET bottles or other containers); drinkable or
edible solid tea, such as pulverized or granulated tea leaves, or
powder or granules prepared from the drinkable tea by
lyophilization or like treatment; or tea leaves as such.
(a) Non-Fermented Tea
[0412] Non-fermented tea is tea produced without a fermentation
step, such as sen-cha (ordinary green tea), gyokuro (high-quality
green tea), ban-cha (coarse tea), powdered green tea prepared from
ten-cha or the like, and other green teas. These teas may be
produced by any processes without limitation, and include steamed
tea and pot-roasted tea, wherein enzymes have been inactivated by
steaming or pot-roasting. Preferred non-fermented teas include
sen-cha, gyokuro and powdered green tea, among which powdered green
tea is particularly preferred.
[0413] The non-fermented tea of the invention is characterized by
containing sucralose. The amount of sucralose to be added is not
limited as long as the amount is effective in enhancing or
increasing a flavor of non-fermented tea. Usually, in the case of a
beverage, the final tea beverage product may contain sucralose in a
concentration of 0.00001 to 0.5 wt. %, preferably 0.0001 to 0.1 wt.
%. Since the sweetness of sucralose is clearly felt when sucralose
is contained in a concentration of 0.0006 wt. % or more, a
concentration less than 0.0006 wt. % can be employed when a reduced
sweetness is desired. Suitable adjustment of the concentration is
well within the ordinary skill level in the art. In the case of tea
leaves as such, a powdered green tea or an instant powdered tea,
the concentration of sucralose is selected so that a drinkable tea
prepared by adding an ordinary amount of hot water or cold water
contain sucralose in the concentration specified above.
[0414] The non-fermented tea of the invention does not need to be
produced in the presence of sucralose, as long as the final product
contains sucralose. Thus, the timing, order and other factors of
addition of sucralose are not limited. Also, the method of addition
of sucralose is not limited, and sucralose may be added in the form
of a solid such as a powder or granules, or in the form of a
solution.
[0415] Generally, preferred sen-cha has balanced bitterness and
savoriness, and a cool aftertaste. Preferred gyokuro has a deep
savoriness, a light bitterness and a round and rich aftertaste. For
ban-cha or medium-quality sen-cha, a light and cool bitterness is
preferred to savoriness. Further, preferred powdered green tea has
a deep aroma, a light bitterness and a high savoriness. According
to the invention, sucralose is added to emphasize aroma and flavor
unique to each type of non-fermented tea, thereby giving a
non-fermented tea with a good flavor excellent in roundness,
richness, etc.
[0416] The present invention also provides a food containing a
non-fermented tea comprising sucralose. Non-fermented
tea-containing foods mean foods containing a non-fermented tea at
least as a part, or foods prepared using a non-fermented tea.
Usable non-fermented teas include not only the above-mentioned tea
leaves, drinkable teas, edible solid teas and solid teas for drinks
(such as instant powdered tea), but also other tea products
containing tea ingredients such as sen-cha, gyokuro, powdered green
tea or ban-cha. The non-fermented tea-containing foods include, but
not limited to, puddings and jellies, ice creams and other cold
sweets, candies, an (azuki bean jam), senbei (rice cracker),
cookies, manju (steamed azuki bean jam-filled bun), cakes and other
confections containing non-fermented tea; milk beverages,
carbonated beverages, soft drinks and other beverages containing
non-fermented tea; and liqueurs, sake and other alcoholic beverages
containing non-fermented tea, such as green tea liqueur.
[0417] The present invention also provides a novel use of
sucralose, which has been used as an high intense sweetener, as a
flavor enhancer for non-fermented tea. The non-fermented tea flavor
enhancer may contain, in addition to sucralose, another sweetener,
a flavor, a preservative, a stabilizer or like ingredient, within
the range that does not adversely affect the effects of the
invention.
[0418] The non-fermented tea flavor enhancer of the invention may
be in the form of a solid such as a powder or granules or in the
form of a solution. The flavor enhancer in any of these forms can
be used as a non-fermented tea (green tea) flavor enhancer on, for
example, the table, or used as added to tea leaves of non-fermented
tea, tea beverages, powdery or granular instant teas or edible
teas, or the non-fermented tea-containing foods mentioned
above.
[0419] Addition of the enhancer brings out a flavor of
non-fermented tea, in particular sen-cha, gyokuro or powdered green
tea, so that non-fermented tea or non-fermented tea-containing food
with a high aroma can be prepared or obtained.
[0420] The timing of addition of the non-fermented tea flavor
enhancer is not limited. The amount of the flavor enhancer to be
added to the non-fermented tea-containing food varies according to
the type of non-fermented tea-containing food and the concentration
of non-fermented tea in the food, and thus cannot be generalized.
However, those having ordinary skill in the art would be able to
suitably select the amount of the flavor enhancer based on the
concentration of sucralose in the tea beverage specified above.
[0421] The present invention also provides a method for improving
(enhancing or increasing) a tea flavor of a non-fermented tea
beverage or food by adding the above-specified amount of sucralose
to non-fermented tea; and a process for preparing a non-fermented
tea beverage or food with an improved tea flavor, comprising the
step of adding sucralose in the above amount.
(b) Fermented Tea
[0422] Fermented tea is tea produced through a fermentation step,
and includes black tea, oolong tea and the like, among which black
tea is preferred.
[0423] The amount of sucralose to be added to fermented tea such as
black tea is not limited as long as the amount is effective in
enhancing or improving a flavor of the fermented tea. In the case
of a beverage, the final tea beverage product may contain 0.00001
to 0.5 wt. %, preferably 0.0001 to 0.1 wt. % of sucralose, although
this range is not limitative. Since the sweetness of sucralose is
clearly felt when sucralose is contained in a concentration of
0.0006 wt. % or more, a concentration less than 0.0006 wt. % can be
employed when a reduced sweetness is desired. Suitable adjustment
of the amount is well within the ordinary skill level in the art.
In the case of tea leaves or instant black tea powder, the
concentration of sucralose is selected so that the drinkable tea
prepared by adding an ordinary amount of hot water or cold water
contains sucralose in the concentration specified above.
[0424] The fermented tea of the invention does not need to be
produced by processing tea leaves in the presence of sucralose, as
long as the final product contains sucralose. Thus, the timing,
order and other factors of addition of sucralose are not limited.
Also, the method of addition of sucralose is not limited, and
sucralose may be used in the form of a solid such as a powder or
granules, or in the form of a solution.
[0425] According to the invention, sucralose is added to fermented
tea so as to emphasize an aroma and flavor unique to each type of
fermented tea, so that a sweet-smelling fermented tea with a rich
aroma and good flavor can be prepared.
[0426] The invention also provides a food containing fermented tea
comprising sucralose. The food containing fermented tea means a
food containing fermented tea at least as a part, or a food
prepared using fermented tea. Usable fermented teas include not
only the drinkable teas, edible solid teas, solid teas for drinks
(such as instant powdered tea) mentioned above, but also other tea
products containing black tea ingredients. The fermented
tea-containing foods include, but not limited to, soft drinks, milk
beverages, carbonated beverages and like beverages containing
fermented tea (in particular black tea) such as lemon tea, milk
tea, brandied tea or flavored tea (for example, apple flavored tea
or orange flavored tea); puddings, jellies, ice creams and like
cold sweets, candies, an (azuki bean jam), senbei, cookies, manju,
cakes and other confections containing black teas; and liqueurs,
sake and other alcoholic beverages containing black tea.
[0427] The present invention further provides a novel use of
sucralose, which has been used as an high intense sweetener, as a
flavor enhancer for fermented tea, in particular black tea. The
fermented tea flavor enhancer comprises at least sucralose, and may
contain, in addition to sucralose, another sweetener, a flavor, a
preservative, a stabilizer or like ingredient, within the range
that does not adversely affect the effects of the invention. The
fermented tea flavor enhancer of the invention may be in the form
of a solid such as a powder or granules or in the form of a
solution. The fermented tea flavor enhancer in any of these forms
can be used as a fermented tea flavor enhancer on, for example, the
table, or used as added to tea leaves of fermented tea, tea
beverages, powdery or granular instant teas or edible teas, or the
fermented tea-containing foods mentioned above.
[0428] Addition of the enhancer brings out a flavor of fermented
tea such as black tea, so that a fermented tea or fermented
tea-containing food with a high aroma can be prepared or
obtained.
[0429] The timing of addition of the flavor enhancer is not
limited. The amount of flavor enhancer to be added to the
tea-containing food varies according to the type and fermented tea
content of the tea-containing food, and cannot be generalized.
However, the amount can be suitably selected based on the
concentration of sucralose in the tea beverages mentioned
above.
[0430] The present invention further provides a method for
improving (enhancing, increasing) a tea flavor of fermented tea
beverage or food by adding sucralose to the fermented tea in the
concentration specified above, and a process for preparing a
fermented tea beverage or food having an improved (enhanced) tea
flavor, comprising the step of adding sucralose in the
concentration specified above.
(4). Fruit Juice- or Fruit Pulp-Containing Food
[0431] The present invention was accomplished based on the finding
that addition of sucralose to a fruit juice- or fruit
pulp-containing food brings out a flavor of fruit, and produces a
food having an improved fruity flavor and fresh flavor.
[0432] Fruit juice-containing foods according to the invention
include a wide variety of foods containing fruit juice, such as
fruit juices themselves, fruit juice-containing soft drinks
prepared by diluting fruit juice with water or syrup, fruit
juice-containing mixed beverages, fruit juice-containing carbonated
beverages, fruit juice-containing milk beverages, fruit pulp
beverages, fruit juice-containing thick syrups and like beverages;
fruit juice-containing liqueurs and like alcoholic beverages;
jellies and mousses containing fruit juice; ice creams, sherbets
and like ice sweets containing fruit juice; and candies, chewing
gums and like confections containing fruit juice. The fruit
pulp-containing foods include a wide variety of foods containing
fruit pulp and foods prepared using fruit pulp as an ingredient,
such as fruit purees, fruit porridges, nectars and like fruit pulp
beverages; fruit cocktails, cakes, jellies, mousses and like
confections containing fruit; ice creams, sherbets and other cold
sweets containing fruit; canned or bottled foods containing fruit
pulp, fruit sauces, fruit butters, fruit liquors, fruit vinegars
and the like.
[0433] Any type of fruit can be used for preparing the fruit juice
or fruit pulp, without limitation. Examples of fruits include, but
not limited to, oranges, grapefruits, lemons, mandarins and other
citrus fruits, strawberries, blueberries, brambles and other
berries, bananas, pineapples, peaches, grapes, muscats, apples,
pears, melons, kiwi fruits, guavas, passion fruits and
watermelons.
[0434] To obtain the food of the invention having an improved fresh
flavor and fruity flavor, the timing, order and other factors of
addition of sucralose are not limited as long as the final product
contains sucralose. Also, the timing of sucralose is not limited,
and sucralose may be used in the form of a solid such as a powder
or granules, or in the form of a solution.
[0435] The amount of sucralose to be added to the fruit juice- or
fruit pulp-containing food is not limited as long as the amount is
effective in enhancing (increasing) the fruity flavor or fresh
flavor of the food, and can be suitably selected according to the
type of food and the type and amount of fruit juice or fruit pulp
contained in the food Specifically, the concentration of sucralose
may be, but not limited to, usually 0.00001 to 0.5 wt. %,
preferably 0.0001 to 0.1 wt. %, based on the food. Since the
sweetness of sucralose is clearly felt when sucralose is contained
in a concentration of 0.0006 wt. % or more, a concentration less
than 0.0006 wt. % can be employed when a reduced sweetness is
desired. Suitable adjustment of the amount is well within the
ordinary skill level in the art.
[0436] According to the invention, sucralose is added to emphasize
a flavor and aroma of fruit juice or fruit pulp contained in a
food, thereby giving a food having a highly fruity and fresh
flavor.
[0437] The present invention provides a novel use of sucralose as a
fruity flavor enhancer. The flavor enhancer comprises at least
sucralose, and may contain, in addition to sucralose, another
sweetener, a flavor, a preservative, a stabilizer or like
ingredient, within the range that does not adversely affect the
effects of the invention.
[0438] The fruity or fresh flavor enhancer of the invention may be
in the form of a solid such as a powder or granules, or in the form
of a solution. The flavor enhancer in any of these forms is added
at a desired stage of preparation of the foods mentioned above.
Addition of the flavor enhancer brings out a flavor of fruit juice
or fruit pulp contained in a food, so that a fruit juice- or fruit
pulp-containing food having an improved fruity or fresh flavor can
be prepared.
[0439] The timing of addition of the flavor enhancer is not
limited. The amount of the flavor enhancer to be added a food is
suitably selected based on the concentration of sucralose in the
fruit juice- or fruit pulp-containing food of the invention
described hereinbefore.
[0440] The invention further provides a method for enhancing
(increasing) a fruity flavor or fresh flavor of a fruit juice- or
fruit pulp-containing food by adding sucralose, for example in the
effective amount specified above, to the fruit juice- or fruit
pulp-containing food; and a process for preparing a fruit juice- or
fruit pulp-containing food having an improved fruity or fresh
flavor, comprising the step of adding the effective amount of
sucralose.
(5) Milk-Containing Food
[0441] The present invention was accomplished based on the finding
that addition of sucralose to a food containing a milk ingredient
brings out a milk flavor, and produces a food improved in mouthfeel
unique to milk.
[0442] Milk-containing foods according to the invention include a
wide variety of products produced by processing milk or a milk
component. Examples include, but not limited to, creams, butters,
butter oils, cheeses, ice creams, concentrated milks, concentrated
skim milks, condensed milks, fermented milks, lacetic acid bacteria
beverages, powdered milks, cream powders, whey powders and like
milk products, and yogurts, puddings, flour pastes, milky
beverages, milk-containing carbonated beverages and like foods
prepared using milk as an ingredient.
[0443] For preparing the food of the invention having improved
milky characteristics, the timing, order and other factors of
addition of sucralose are not limited as long as the final product
contains sucralose. Also, the method of addition of sucralose is
not limited, and sucralose may be used in the form of a solid such
as a powder or granules, or in the form of a solution.
[0444] The amount of sucralose to be added to a milk-containing
food is not limited as long as the amount is effective in enhancing
(increasing) milky characteristics (flavor and mouthfeel unique to
milk) of the milk-containing food, and can be suitably selected
according to the type of food and the amount of the milk or milk
component contained in the food. Specifically, the concentration of
sucralose may be, but not limited to, 0.00001 to 0.5 wt. %,
preferably 0.0001 to 0.5 wt. %, based on the milk-containing food.
Since the sweetness of sucralose is clearly felt when sucralose is
contained in a concentration of 0.0006 wt. % or more, a
concentration less than 0.0006 wt. % can be employed when a reduced
sweetness is desired. Suitable adjustment of the concentration is
well within the ordinary skill level in the art.
[0445] According to the invention, sucralose is added to emphasize
a flavor of milk, so that a food having a good flavor and mouthfeel
unique to milk can be prepared.
[0446] The invention also provides a novel use of sucralose as an
enhancer of milky characteristics. The milky characteristic
enhancer comprises at least sucralose, and may contain, in addition
to sucralose, another sweetener, a flavor, a preservative, a
stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0447] The milky characteristic enhancer of the invention may be in
the form of a solid such as a powder or granules or in the form of
a solution. The enhancer in any of these forms is added at a
desired stage of preparation of the milk-containing foods mentioned
above. Addition of the milky characteristic enhancer brings out a
flavor of milk contained in a food, giving a milk-containing
product having improved milky characteristics.
[0448] The timing of addition of the milky characteristic enhancer
is not limited. The amount of the milky characteristic enhancer can
be suitably selected based on the concentration of sucralose in the
milk-containing food of the invention described above.
[0449] The present invention further provides a method for
enhancing (increasing) milky characteristics of a milk-containing
food by adding sucralose, for example in the effective amount
specified above, to the milk-containing food; and a process for
preparing a milk-containing food having enhanced (increased) milky
characteristics, comprising the step of adding sucralose in the
above specified effective amount.
(6). Confections
[0450] The present invention was accomplished based on the finding
that addition of sucralose to a confection such as candy, butter
cake, chocolate or tableted confectionery brings out a flavor
unique to each type of confection. These confections will be
described below.
(a) Candy
[0451] Candies according to the invention include drops,
butterscotch and other hard candies; caramels, nougats, chewing
candies, marshmallows and other soft candies; pectin jellies,
starch candies, gummy candies, pastels and other jelly candies.
[0452] According to the invention, sucralose is added to emphasize
a flavor and aroma unique to each type of candy, so that a candy
with a good flavor can be prepared.
[0453] The candy of the invention can be prepared by any of a
variety of conventional processes for preparing candies, as long as
the final product contains sucralose. Thus, the timing, order,
method and other factors of addition of sucralose are not limited.
Also, the form of sucralose to be added is not limited, and may a
solid such as a powder or granules, or a solution.
[0454] The amount of sucralose to be added to a candy is not
limited as long as the amount is effective in enhancing
(increasing) the flavor unique to each type of candy, and can be
suitably selected according to the type and ingredients of the
candy. Specifically, the amount is selected so that the candy
contains 0.0005 to 0.5 wt. % of sucralose when eaten, although this
range is not limitative.
[0455] The sweetness of sucralose is felt when sucralose is
contained in a concentration of about 0.001% or more, although
depending on individual palate and conditions and type of food.
Therefore, when sweetness of sucralose is not desired, sucralose
can be used in a concentration of 0.0005 to 0.001 wt. %, so that a
candy having a flavor unique the candy and a suppressed sweetness
of sucralose can be prepared.
[0456] The candy of the invention may contain, in addition to
sucralose, another sweetener, a flavor, a preservative, a
stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0457] The present invention further provides a novel use of
sucralose as a candy flavor enhancer. The flavor enhancer comprises
at least sucralose, and may contain, in addition to sucralose,
another sweetener, a flavor, a preservative, a stabilizer or like
ingredient, within the range that does not adversely affect the
effects of the invention.
[0458] The invention also provides a method for enhancing
(increasing) a flavor of a candy by adding sucralose, for example
in the effective amount specified above, to the candy; and a
process for preparing a candy having an enhanced (increased)
flavor, comprising the step of adding the effective amount of
sucralose.
(b) Butter Cake
[0459] Butter cakes according to the invention include a wide
variety of confections prepared using flour, butter and other
ingredients Examples include shortcakes, rolled cakes and other
sponge cakes; pound cakes, fruitcakes and other butter cakes;
kasutera (Castella sponge cakes); cream puffs, eclairs and other
puff confections; savarins and other fermented confections; apple
pies and other pies; unbaked cheesecakes and other cream jelly
cakes; and cookies, Danish pastries, pretzels and the like.
[0460] According to the invention, sucralose is added to emphasize
a flavor and aroma of butter in a cake, so that a cake with a good
butter flavor can be prepared.
[0461] The timing, order and other factors of addition of sucralose
to obtain such a butter cake is not limited, as long as the final
cake product contains sucralose. The cake can be prepared by
conventional processes for preparing butter cakes. Further, the
form of sucralose is not limited, and may be a solid such as a
powder or granules, or a solution.
[0462] The concentration of sucralose in a butter cake is not
limited as long as the amount is effective in enhancing
(increasing) a butter flavor, and can be suitably selected
according to the type and ingredients of the butter cake.
Specifically, the concentration of sucralose may be, but not
limited to, 0.00001 to 0.5 wt. %, preferably 0.0001 to 0.5 wt. %,
based on the final cake product. Since the sweetness of sucralose
is clearly felt when sucralose is contained in a concentration of
0.0006 wt. % or more, a concentration less than 0.0006 wt. % can be
employed when a reduced sweetness is desired. Suitable adjustment
of the concentration is well within the ordinary skill level in the
art.
[0463] The invention further provides a novel use of sucralose as a
butter flavor enhancer. The butter flavor enhancer comprises at
least sucralose, and may contain, in addition to sucralose, another
sweetener, a flavor, a preservative, a stabilizer or like
ingredient, within the range that does not adversely affect the
effects of the invention.
[0464] The butter flavor enhancer of the invention may be in the
form of a solid such as a powder or granules, or in the form of a
solution. The butter flavor enhancer in any of these forms is added
at a desired stage of preparation of the cakes mentioned above.
Addition of the enhancer brings out a butter flavor of a cake, so
that a cake with a good flavor and good taste can be prepared.
[0465] The timing of addition of the flavor enhancer is not
limited. Also, the concentration of the flavor enhancer in a butter
cake varies according to the type, ingredients and butter content
of the cake, and cannot be generalized. The concentration may be,
for example, 0.00001 to 0.5 wt. %, preferably 0.0001 to 0.5 wt. %,
calculated as sucralose, and suitably selected based on these
concentrations.
[0466] The present invention also provides a method for enhancing
(increasing) a butter flavor by adding sucralose, for example in
the effective amount specified above, to a butter cake; and a
process for preparing a butter cake comprising the step of adding
the effective amount of sucralose.
(c) Chocolate
[0467] Chocolates according to the invention include a wide variety
of confections produced using an ingredient prepared from cacao
nibs of cacao beans. Examples of chocolates include not only
confections mainly consisting of chocolate, such as bitter
chocolates, sweet chocolates, milk chocolates, white chocolates and
fruit juice- or fruit pulp-containing chocolates, but also
confections having a chocolate portion, such as those comprising
fruit, syrup or cookie inside a chocolate such as covering
chocolate, coating chocolate, enrobing chocolate or shell-molded
chocolate.
[0468] According to the invention, sucralose is added to emphasize
a flavor and aroma of cacao mass in chocolate, so that a chocolate
with a good cacao flavor can be prepared.
[0469] The timing, order and other factors of addition of sucralose
to obtain such chocolate is not limited as long as the final
chocolate product contains sucralose. The chocolate can be prepared
by conventional process for preparing chocolate. The form of
sucralose to be added is not limited, and may be a solid such as a
powder or granules, or a solution.
[0470] The amount of sucralose to be added to chocolate is not
limited as long as the amount is effective in enhancing
(increasing) a chocolate flavor (cacao flavor), and can be suitably
selected according to the type and ingredients of the chocolate.
Specifically, the concentration of sucralose may be, but not
limited to, 0.0001 to 0.5 wt. % based on the final chocolate
product. In chocolate, the sweetness of sucralose is felt when
sucralose is contained in a concentration of 0.002% or more,
although depending on individual palate and conditions and the type
of food. Therefore, when sweetness of sucralose is not desired, a
concentration of 0.0001 to 0.002 wt. % can be employed, so that the
prepared chocolate has a good chocolate flavor with suppressed
sweetness of sucralose.
[0471] The present invention further provides a novel use of
sucralose as a chocolate flavor enhancer. The flavor enhancer
comprises at least sucralose, and may contain, in addition to
sucralose, another sweetener, a flavor, a preservative, a
stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0472] The present invention further provides a method for
enhancing (increasing) a chocolate flavor by adding sucralose, for
example in the effective amount specified above, to chocolate; and
a process for preparing a chocolate with an enhanced (increased)
chocolate flavor, comprising the step of adding the effective
amount of sucralose.
(d) Chewing Gum
[0473] Chewing gums according to the invention are not limited in
type or flavor, and include a wide variety of chewing gums such as
stick gums, sugar-coated gums, pellet gums and bubble gums.
[0474] According to the invention, sucralose is added to emphasize
a taste and aroma of an flavor contained in chewing gum, so that a
highly palatable chewing gum can be prepared which has good eating
and chewing characteristics unique to chewing gum.
[0475] The timing, order and other factors of addition of sucralose
to obtain such a chewing gum are not limited as long as the final
product contains sucralose. The chewing gum can be prepared by
conventional process for preparing chewing gum. Also, the form of
sucralose to be added is not limited, and may be a solid such as a
powder or granules, or a solution.
[0476] The concentration of sucralose is not limited as long as the
amount is effective in enhancing (increasing) a flavor and chewing
characteristics of chewing gum, and can be suitably selected
according to the type and ingredients of the chewing gum.
Specifically, the concentration of sucralose may be, but not
limited to, 0.0001 to 0.5 wt. % in the final product (when chewed).
In chewing gum, the sweetness of sucralose is felt when sucralose
is contained in a concentration of 0.002 wt. % or more, although
depending on individual palate and conditions, and ingredients of
the chewing gum. Therefore, when sweetness of sucralose is not
desired, a concentration of 0.0001 to 0.002% can be employed, so
that a chewing gum can be prepared which has a good flavor, good
chewing characteristic and suppressed sweetness of sucralose.
[0477] The present invention further provides a novel use of
sucralose as a chewing gum flavor enhancer. The flavor enhancer
comprises at least sucralose, and may contain, in addition to
sucralose, another sweetener, a flavor, a preservative, a
stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0478] The present invention also provides a method for enhancing
(increasing) a flavor and chewing characteristics of a chewing gum
by adding sucralose, for example in the effective amount specified
above, to the chewing gum; and a process for preparing a chewing
gum with enhanced (increased) flavor and chewing characteristics,
comprising the step of adding the effective amount of
sucralose.
(e) Tableted Confection
[0479] Tableted confections according to the invention are
confections prepared by pulverizing or granulating a mixture
comprising a main ingredient (such as sugar, glucose, sorbitol,
xylitol, maltitol, palatinit, erythritol or like saccharide),
flavoring ingredient(s) (such as fruit juice, acidulant, sweetener
or flavor) and other ingredients (such as starch, coloring agent,
nutrient supplement, foaming agent (carbonates and acid agent)),
followed by mechanical compression molding into a desired shape.
Tableted confections vary in shape, taste and hardness, and are
roughly divided into two types: relatively large tablets with a
mild flavor such as lemon or yogurt; and small tablets with a
refreshing, cool flavor such as mint or like herb. These types of
tableted confections are marketed according to consumers'
preferences.
[0480] According to the invention, sucralose is added to emphasize
a lemon, yogurt or like mild flavor or a herb or like refreshing
flavor of a tableted confection, so that a tableted confection with
a good flavor can be prepared. Flavors of tableted confections
according to the invention include the mild flavor and refreshing
flavor described above.
[0481] The timing, order and other factors of addition of sucralose
to obtain such a tableted confection are not limited as long as the
final product contains sucralose. The tableted confection can be
prepared by conventional processes for tableted confections.
Further, the form of sucralose to be added is not limited and may
be a solid such as a powder or granules, or a solution.
[0482] The amount of sucralose to be added to a tableted confection
is not limited as long as the amount is effective in enhancing
(increasing) a flavor or eating characteristics of the tableted
confection, and can be suitably selected according to the type and
ingredients of the tableted confection. Specifically, the
concentration of sucralose may be, but not limited to, 0.0005 to
0.5 wt. % based on the final product (when eaten) In a tableted
confection, the sweetness of sucralose is felt when sucralose is
contained in a concentration of about 0.005% or more, although
depending on individual palate and conditions and the type of
tableted confection. Therefore, when sweetness of sucralose is not
desired, a concentration of 0.0005 to 0.005 wt. % can be employed,
so that a tableted confection can be obtained which has a good
flavor and suppressed sweetness of sucralose.
[0483] The invention further provides a novel use of sucralose as a
flavor enhancer for a tableted confection. The flavor enhancer
comprises at least sucralose, and may contain, in addition to
sucralose, another sweetener, a flavor, a preservative, a
stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0484] The invention also provides a method for enhancing
(increasing) a flavor of a tableted confection by adding sucralose,
for example in the effective amount specified above, to the
tableted confection; and a process for preparing a tableted
confection with an enhanced (increased) flavor, comprising the step
of adding the effective amount of sucralose.
(7). Processed Food Containing Sucralose
[0485] The present invention was accomplished based on the finding
that when sucralose is added to sesame, miso, ginger or a food
containing any of them, or a smoked food, the flavor unique to each
type of processed food is brought out. These processed foods will
be described below.
(a) Sesame Food
[0486] Sesame has good nutritional value and a unique flavor
(aroma), and has been therefore used in a variety of foods
including everyday dishes and confections. Various studies have
been made on a method for increasing a sesame flavor.
[0487] The present invention was accomplished based on the finding
that addition of sucralose to sesame or a sesame-containing food
brings out a high aroma of sesame and produces a food with an
increased sesame flavor.
[0488] Sesame foods according to the invention include a wide
variety of foods containing sesame or sesame component(s). The
sesame component may be sesame oil. Sesame-containing foods
include, but not limited to, sesame dressings, goma-dare (Japanese
style sesame sauces) and like sauces; ice creams, yogurts, sherbets
and other cold sweets containing sesame; jellies, mousses and other
dessert foods containing sesame; senbei, cookies, manju, an (bean
paste jam), cakes and other Japanese or Western confections
containing sesame, sesame candies and like confections; and
goma-dofu (tofu-like food prepared from sesame), sesame-containing
noodles, sesame miso, instant sesame dressings, sesame-containing
seasonings (such as goma-shio (sesame and salt) or other rice
seasonings), sesame oils and the like.
[0489] The timing, order and other factors of addition of sucralose
to obtain the food of the invention having an increased sesame
flavor are not limited, as long as the final product contains
sucralose. Also, the method of addition of sucralose is not
limited, and sucralose may be added in the form of a solid such as
a powder or granules, or a solution.
[0490] The amount of sucralose to be added to a sesame food is not
limited as long as the amount is effective in enhancing
(increasing) a sesame flavor, and can be suitably selected
according to the type and ingredients of the sesame food. The
concentration of sucralose may be, but not limited to, 0.00001 to
0.5 wt. %, preferably 0.0001 to 0.5 wt. %, based on the sesame
food. Since the sweetness of sucralose is clearly felt when
sucralose is contained in a concentration of 0.0006 wt. % or more,
a concentration less than 0.0006 wt. % can be employed when a
reduced sweetness is desired. Suitable adjustment of the amount is
well within the ordinary skill level in the art.
[0491] The invention also provides a novel use of sucralose as a
sesame flavor enhancer. The sesame flavor enhancer comprises at
least sucralose, and may contain, in addition to sucralose, another
sweetener, a flavor, a preservative, a stabilizer or like
ingredient, within the range that does not adversely affect the
effects of the invention.
[0492] The sesame flavor enhancer of the invention may be in the
form of a solid such as a powder or granules, or a solution. The
sesame flavor enhancer in any of these forms is added at a desired
stage of preparation of the sesame-containing foods mentioned
above. Addition of the sesame flavor enhancer brings out a flavor
of sesame contained in each food, so that a sesame food with an
improved aroma and flavor of sesame can be prepared.
[0493] The timing of addition of the sesame flavor enhancer is not
limited. The concentration of the sesame flavor enhancer in a
sesame-containing food can be suitably selected based on the
concentration of sucralose in the sesame food of the invention
described above.
[0494] The present invention also provides a method for enhancing
(increasing) a sesame flavor of a sesame food by adding sucralose,
for example in the effective amount specified above, to a sesame
food; and a process for preparing a sesame food with an enhanced
(increased) sesame flavor, comprising the step of adding the
effective amount of sucralose.
(b) Misc Food
[0495] Miso is inevitable in Japanese dietary culture, and is used
in a variety of foods such as miso soups, hot pot foods, dengaku
(food grilled with miso), miso marinades, miso-dressed foods and
miso sauces. Not only the taste but also the flavor (aroma) is
considered important to savoriness (tastiness) of a miso. Various
methods have been studied on improvement of a miso flavor.
[0496] The present invention was accomplished based on the finding
that addition of sucralose to miso brings out a miso flavor, so
that miso with a good flavor can be prepared.
[0497] Misos according to the invention include a wide variety of
foods named "miso", such as ordinary misos (white and red misos)
for use in miso soups, and misos called name-miso, which can be
eaten as such. Name-misos include, for example, fermented misos
such as kinzanji miso, sakura miso and hishiho miso; and processed
name-misos prepared by adding other ingredients, such as tekka
miso, yachiyo miso, tai (sea bream) miso, sesame miso, ginger miso,
yuzu (Citrus yuzu) miso, shigure miso, oyster miso and sansho
(Japanese pepper) miso. The miso according to the invention may be
prepared using any type of koji (fermented grain) without
limitation, and may be rice miso, barley miso, bean miso or the
like.
[0498] According to the invention, sucralose is added to emphasize
a miso flavor, so that a miso with a good flavor can be prepared.
In particular, flavor (aroma) of miso, as well as taste of miso, is
an important factor for savoriness of foods prepared using miso,
such as miso soups and dengaku. Accordingly, the above effects are
very beneficial for adding further commercial value to miso.
[0499] The present invention also provides a miso food comprising
sucralose. Miso foods according to the invention include misos
themselves, foods at least partially comprising miso, and foods
prepared using miso. Misos according to the invention are not
limited to those in ordinary form, i.e., a pasty solid, as long as
they include a miso ingredient. Examples of miso-containing foods
include, but not limited to, miso soupsr instant miso soups, miso
sauces, miso dressings, misos for pickles, miso marinades, miso
candies, miso an, miso senbei, miso-containing cold sweets and
other confections.
[0500] The miso food of the invention can be prepared by
conventional processes with the exception of using the miso of the
invention in place of ordinary miso.
[0501] The amount of sucralose to be added to a miso food is not
limited as long as the amount is effective in enhancing
(increasing) a miso flavor, and can be suitably selected according
to the type and ingredients of the miso food. Specifically, the
concentration of sucralose in the final miso food product may be,
but not limited to, 0.00001 to 0.5 wt. %, preferably 0.0001 to 0.5
wt. %. Since the sweetness of sucralose is clearly felt when
sucralose is contained in a concentration of 0.0006 wt. % or more,
a concentration less than 0.0006 wt. % can be employed when a
reduced sweetness is desired. Suitable adjustment of the amount is
well within the ordinary skill level in the art.
[0502] The miso of the invention does not need to be one prepared
by aging in the presence of sucralose, as long as the final product
contains sucralose. Thus, there is no limitation on the timing,
order and other factors of addition of sucralose. Also, the form of
sucralose to be added is not limited, and may be a solid such as a
powder or granules, or a solution.
[0503] The present invention further provides a novel use of
sucralose as a miso flavor enhancer. The miso flavor enhancer
comprises at least sucralose, and may contain, in addition to
sucralose, another sweetener, a flavor, a preservative, a
stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0504] The miso flavor enhancer of the invention may be in the form
of a solid such as a powder or granules, or a solution. The flavor
enhancer in any of these forms is added to miso, miso soup, instant
miso soup, miso sauce, miso dressing, miso for pickles, miso
marinade, miso candy, miso an, miso senbei, a miso-containing cold
sweet or like miso-containing food. Addition of the enhancer brings
out a miso flavor, so that a miso food with a high aroma can be
prepared or obtained.
[0505] The timing of addition of the miso flavor enhancer is not
limited. The amount of the flavor enhancer to be added to a miso
food varies according to the type and miso content of the miso
food, and cannot be generalized. For example, in the case of miso,
the miso may contain the flavor enhancer in a concentration of
0.00001 to 0.5 wt. %, preferably 0.0001 to 0.5 wt,%, calculated as
sucralose. The amount to be added is selected based on these
concentrations.
[0506] The invention also provides a method for enhancing
(increasing) a miso flavor of a miso food by adding the above
effective amount of sucralose to the miso food; and a process for
preparing a miso food with a enhanced (increased) miso flavor,
comprising the step of adding the effective amount of
sucralose.
(c) Ginger Food
[0507] Flavor and aroma, as well as taste, are important in
ginger.
[0508] The present invention was accomplished based on the finding
that a ginger flavor is emphasized by addition of sucralose to
ginger, a ginger-containing food or a ginger processed food
(hereinafter referred to generally as "ginger food").
[0509] Ginger foods according to the invention include a wide
variety of foods prepared using ginger as an ingredient, such as
beni-shoga (red pickled ginger), amazu-shoga (sweet pickled ginger)
and other ginger pickles, ginger pastes and other ginger processed
foods; ginger sauces, ginger-marinated fish meats, ginger candies,
ginger-containing Japanese confections, and other ginger-containing
foods.
[0510] To obtain the ginger food of the invention having an
improved ginger flavor, there is no limitation on the timing, order
and other factors of addition of sucralose are not limited, as long
as the final ginger food product contains sucralose. The method of
addition of sucralose is not limited, and sucralose can be added in
the form of a solid such as a powder or granules, or a
solution.
[0511] According to the invention, sucralose is added to emphasize
a flavor and aroma of ginger, so that a food with a good ginger
flavor can be prepared.
[0512] The amount of sucralose to be added to a ginger food is not
limited as long as the amount is effective in enhancing
(increasing) a ginger flavor, and can be suitably selected
according to the type and ingredients of the ginger food.
Specifically, the concentration of sucralose may be, but not
limited to, 0.00001 to 0.5 wt. %, preferably 0.0005 to 0.5 wt. %,
based on the final ginger food product. Since the sweetness of
sucralose is clearly felt when sucralose is contained in a
concentration of 0.0006 wt. % or more, a concentration less than
0.0006 wt. % can be employed when a reduced sweetness is desired,
Suitable adjustment of the concentration is well within the
ordinary skill level in the art.
[0513] The invention also provides a novel use of sucralose as a
ginger flavor enhancer. The ginger flavor enhancer comprises at
least sucralose, and may contain, in addition to sucralose, another
sweetener, a flavor, a preservative, a stabilizer or like
ingredient, within the range that does not adversely affect the
effects of the invention.
[0514] The ginger flavor enhancer of the invention may be in the
form of a solid such as a powder or granules, or a solution. The
flavor enhancer in any of these forms is added at a desired stage
of preparation of the ginger foods mentioned above. Addition of the
flavor enhancer brings out a ginger flavor of the ginger food, so
that a ginger food with an enhanced (increased) flavor can be
prepared or obtained.
[0515] The timing of addition of the ginger flavor enhancer is not
limited. The amount of the flavor enhancer to be added to a ginger
food can be suitably selected based on the concentration of
sucralose specified above.
[0516] The invention further provides a method for enhancing
(increasing) a ginger flavor of a ginger food by adding the above
effective amount of sucralose to a ginger food; and a process for
preparing a ginger food with an enhanced (increased) ginger flavor,
comprising the step of adding the effective amount of
sucralose.
(d) Smoked Product
[0517] Smoking, a traditional method for preserving food, has been
recently employed to order to give a palatability, rather than
preservability, because of the development of packaging materials
and cold chains, and variation of consumer needs. Many studies have
been made to emphasize smoky characteristics of a smoked product
and enhance the flavor and eating characteristics unique to smoked
products.
[0518] The present invention was accomplished based on the finding
that addition of sucralose to a smoked product brings out the
flavor (smoke flavor) and taste unique to smoked products. The term
"smoky characteristics" as used herein means the flavor (smoke
flavor) and taste unique to smoked products.
[0519] Smoked products according to the invention include those
obtained by drying in smoke (smoke-drying) an animal product such
as meat, egg or a milk product, or an aquatic product such as fish,
in order to give a unique flavor and preservability with smoke
components; and those obtained by adding a smoke flavor in order to
give a flavor and other characteristics similar to those given by
smoking. The smoked product of the invention is a food treated at
least by one of the above smoking or smoke-flavoring processes, and
may be a food treated by another process before and/or after
smoking or smoke-flavoring, such as canned smoked oil-marinated
food prepared by marinating a smoked food.
[0520] Examples of smoked processed meat (including chicken)
products include bone-in hams, boneless hams, loin hams, shoulder
hams, belly hams, Lachsschinken, pressed hams and other hams,
sausages, cooked sausages, pressurized heated sausages, semi-dry
sausages, dry sausages, unsalted sausages, Bologna sausages,
Frankfurter sausages, Vienna sausages, liver sausages, liver
pastes, and other sausages, fish sausages and like processed
products; carcasses of birds, swine, cattle and other animals; etc.
Examples of smoked processed aquatic products include those of
salmons, trouts, herrings, eels, oysters, short-necked clams,
abalones, scallops, octopuses, cuttlefishes or squids and smelts.
These aquatic products may be prepared as, but not limited to,
canned smoked oil-marinated foods. Examples of milk products
include cheeses.
[0521] These products may be cold smoked products prepared by
smoke-drying at a low temperature (10 to 30.degree. C.) for a
relatively long period to a water content of 40% or less; warm
smoked products prepared by smoke-drying at a relatively high
temperature (30 to 50.degree. C.) for a short period; hot smoked or
roast-smoked products prepared by smoke-drying at 50 to 80.degree.
C. or at 80 to 120.degree. C.; liquid-smoked products prepared by
treatment with a smoke flavor followed by drying; or electrically
smoked products prepared by electrically charging smoke particles
to accelerate deposition of the smoke particles to foods. Thus,
there is no limitation on the type of treatment. Application of the
present invention is particularly advantageous for, among the other
products, liquid-smoked products and electrically smoked products,
which can be obtained as large-scale products by relatively large
batch treatment, but are inferior in the flavor unique to smoked
products.
[0522] For preparing the smoked product of the invention having
enhanced smoky characteristics, the timing, order and other factors
of addition of sucralose are not limited as long as the final
product contains sucralose. Preferably, sucralose is added so that
the food ingredient before smoking (ingredient to be smoked)
contains sucralose. Alternatively, when using a smoke flavor,
sucralose may be added to the smoke flavor.
[0523] The form of sucralose to be added is not limited, and may be
a solid such as a powder or granules, or a solution.
[0524] The concentration of sucralose in a smoked product
(ingredient to be smoked) is not limited as long as it is effective
in enhancing (increasing) smoky characteristics of the smoked
product, and may be suitably selected according to the type and
ingredients of smoked product and the type of smoking treatment.
Specifically, the concentration of sucralose may be, but not
limited to, 0.0001 to 0.1, based on the final smoked product. Since
the sweetness of sucralose is clearly felt when sucralose is
contained in a concentration of 0.0006 wt. % or more, a
concentration less than 0.0006 wt. % can be employed when a reduced
sweetness is desired. Suitable adjustment of the concentration is
well within the ordinary skill level in the art.
[0525] For preparation of a liquid-smoked product, sucralose can be
added to the smoke flavor to obtain a sucralose-containing smoke
flavor. In this case, sucralose can be added in an amount of 0.001
to 1 wt. % per 100 wt. % of smoke flavor.
[0526] The smoking material, smoking process and smoke flavor (wood
vinegar) for preparing the smoked product with enhanced smoky
characteristics of the invention may be any of those conventionally
employed, and can be selected according to the type of the food and
desired taste.
[0527] According to the invention, sucralose is added to an
ingredient to be smoked, or a smoke flavor used for treatment of an
ingredient, to emphasize a flavor (smoke flavor) and taste unique
to smoked products, so that a food with a good flavor can be
prepared which has eating characteristics unique to smoked
products.
[0528] The invention also provides a novel use of sucralose as a
smoky characteristic enhancer for a smoked product. The smoky
characteristic enhancer comprises at least sucralose, and may
contain, in addition to sucralose, another sweetener, a flavor, a
preservative, a stabilizer or like ingredient, within the range
that does not adversely affect the effects of the invention.
[0529] The smoky characteristic enhancer of the invention may be in
the form of a solid such as a powder or granules, or a solution.
The enhancer in any of these forms is added at a desired stage of
preparation of the smoked products or smoke flavors mentioned
above. Addition of the smoked characteristic enhancer brings out
the flavor unique to smoked products, so that a smoked food with
enhanced smoky characteristics can be prepared or obtained.
[0530] There is no limitation on the timing of the smoked
characteristic enhancer of the invention. The concentration of the
smoked characteristic enhancer in a smoked product can be suitably
selected based on the concentration of sucralose in the smoked
product of the invention described above.
[0531] The invention also provides a method for enhancing
(increasing) smoky characteristics of a smoked product by adding
sucralose in the effective amount specified above; and a process
for preparing a smoked product with enhanced (increased) smoky
characteristics, comprising the step of adding the effective amount
of sucralose.
(e) Tobacco
[0532] Tobaccos according to the invention include a wide variety
of tobaccos such as ordinary cigarettes comprising cut tobacco
leaves rolled in paper, leaf tobaccos, cut tobaccos and cigars.
[0533] According to the invention, sucralose is added to tobacco
leaves or tobacco leaves are impregnated with sucralose, so as to
give roundness to the taste of tobacco and produce a tobacco with a
good rich flavor.
[0534] To obtain the tobacco of the invention having an enhanced
quality, the timing, order and other factors of addition of
sucralose are not limited, as long as the final tobacco product
contains sucralose. Also, the method of addition of sucralose is
not limited, and sucralose may be added in the form of a solid such
as a powder or granules, or a solution. Specifically, sucralose can
be added by a method comprising impregnating dried and processed
tobacco leaves (such as cut leaves) with a sucralose solution,
drying the leaves again, and wrapping the leaves in paper; or a
method comprising admixing a sucralose powder or sucralose granules
with cut leaves, and wrapping the mixture in paper. However, these
methods are not limitative.
[0535] The amount of sucralose to be added to a tobacco is not
limited as long as the amount is effective in enhancing
(increasing) the quality of the tobacco, and may be suitably
selected according to the type and nicotine content of the tobacco,
and other factors. Specifically, the concentration of sucralose may
be, but not limited to, 0.0001 to 0.1 wt. % based on the tobacco
leaves.
[0536] The invention further provides a quality enhancer for a
tobacco, comprising sucralose, i.e., an high intense sweetener, as
an active ingredient. The quality enhancer of the invention
comprises at least sucralose, and may contain, in addition to
sucralose, another sweetener, a flavor, a preservative, a
stabilizer or like ingredient, within the range that does not
adversely affect the effects of the invention.
[0537] The quality enhancer of the invention may be in the form of
a solid such as a powder or granules, or a solution. The quality
enhancer in any of these forms is added at a desired stage of
preparation of the tobaccos mentioned above. Addition of the
tobacco quality enhancer gives roundness to the taste of a tobacco,
so that a tobacco with an enhanced quality can be prepared.
[0538] The timing of addition of the tobacco quality enhancer is
not limited. Also, the concentration of the enhancer in a tobacco
can be suitably selected based on the concentration of sucralose in
the tobacco of the invention.
[0539] The invention further provides a method for enhancing
(increasing) the quality of a tobacco by adding the effective
amount of sucralose to a tobacco, and a process for preparing a
tobacco with an enhanced (increased) quality, comprising the step
of adding the effective amount of sucralose.
V. Preservative and Food with Improved Quality of Taste
[0540] This aspect of the invention was accomplished based on the
findings that addition of sucralose to a preservative to be added
to a food improves a taste of the preservative, and that addition
of sucralose to a food significantly improves a taste of the
food.
[0541] The present invention provides:
(1) a food preservative with an improved taste, comprising
sucralose; and
(2) a food with an improved taste comprising sucralose.
(1) A Food Preservative Comprising Sucralose
[0542] Preservatives have been conventionally employed to inhibit
putrefaction or deterioration caused by microorganisms, thereby
preventing food poisoning and enhance storage stability of foods.
However, some preservatives may impair tastes of foods by their own
tastes or by combination with some types of foods. Such
preservatives, even if having excellent preserving power, have
limitations regarding application range and amount to be used.
[0543] The present invention was accomplished based on the finding
that addition of sucralose to a specific food preservative masks
the unpleasant taste specific to the preservative, and produces a
preservative having an improved taste and no influence on the
palatability (savoriness, taste) of the food containing the
preservative.
[0544] Specific examples of food preservatives for use in the
invention include sodium benzoate, potassium sorbate, sodium
propionate, sodium acetate and sodium dehydroacetate; butyl
paraoxybenzoate, isobutyl paraoxybenzoate, propyl paraoxybenzoate
and like organic acid esters; sodium sulfite, sodium hyposulfite,
potassium pyrosulfite, sodium pyrosulfite, sulfur dioxide and like
inorganic salts; hinokitiol, Japanese styrax benzoin extract,
peptin extract and like plant extracts or plant decomposed
products, milt protein extract, .epsilon.-polylysine and like
proteins and their decomposed products; and glycine and
chitosan.
[0545] The preservative for use in the invention may be a
preservative which has been approved as a food additive by the
ministry of health of Japan or other countries and which
substantially serves to enhance storage stability of a food when
added to the food. Thus, the preservative for use in the invention
may be any of specified additives, known additives and general food
and drink additives. Preferred examples include sodium acetate,
glycine, chitosan, milt protein extract and e-polylysine. These
preservatives have sweetness, astringency, harshness or other
characteristic tastes, and therefore, when added to a food,
influences the taste of the food. These food preservatives can be
used either singly or in combination.
[0546] The concentration of sucralose in the food preservative
varies according to the type of the food preservative, and cannot
be generalized. Usually, however, sucralose is added in a
concentration of 0.001 to 10 parts by weight, preferably 0.005 to
10 parts by weight, per 100 parts by weight of the preservative.
Use of the above amount of sucralose in combination of a
preservative improves the taste of the preservative by masking or
alleviating an unpleasant taste of the preservative. As a result,
the preservative does not adversely affect the taste or savoriness
of the food containing the preservative, and thus is applicable to
a wide variety of foods.
[0547] The preservative of the invention comprises the above
essential ingredients, and may further contains a sweetener other
than sucralose, a flavor, a preservative, a stabilizer or like
ingredient, within the range that does not adversely affect the
effects of the invention.
[0548] The form of the preservative of the invention is not
limited, and may be a solution in water or the like, a powder or
granules obtained by spray-drying, or tablets prepared from the
powder or granules.
[0549] The preservative of the invention can be used as mixed with
a variety of oral compositions, in particular foods, according to
the type of the food preservative used in the preservative of the
invention.
[0550] The preservative of the invention is applicable to a wide
variety of processed foods which need to contain a preservative,
according to the type, properties and effects of the food
preservative contained therein.
[0551] Examples of processed foods include a wide variety of
processed foods such as chawan-mushi (steamed egg custard),
tamago-dofu (chilled egg custard), custard puddings, custard
creams, atsuyaki tamago (thick fried egg) and other egg products;
processed animal and aquatic products (such as fish paste products,
canned products, salt cured products); flour pastes; pickles
vegetables and pickled fish; ready-to-eat dishes; margarines,
cheeses, yogurts, butters and other milk products; soy sauces,
misos, sauces, ketchups, mayonnaises and other seasonings;
carbonated beverages, coffees, soft drinks, milk coffee and other
milk beverages, lacetic acid bacteria beverages, nutritional
beverages, soybean milk beverages and other beverages; candies,
gums, tableted confections, gummy candies, snack foods and other
confections, jellies, annin dofu, mousses, yogurts and other
dessert foods; cakes, cookies, manju and other Japanese and Western
confections; ice creams, sherbets and other cold sweets; breads,
rice cakes and instant rices, udon, ramen, pastas and other starch
foods; instant soups, potages and other soups and instant powdered
soups; and tofu, abura-age (fried tofu) including usu-age (thin
fried tofu) and atsu-age (thick fried tofu), ganmodoki (tofu-based
fried dish), yuba (soybean curd film) and other tofu processed
foods.
[0552] By addition of the preservative of the invention, the above
foods can be prepared as highly preservable foods which are
significantly protected from putrefaction or the like caused by
growth of microorganisms, without influence on the tastes of the
foods. To obtain such a food, the timing, order and other factors
of addition of sucralose and a food preservative are not limited,
as long as the final product contains sucralose and the food
preservative, in particular sodium acetate, glyciner chitosan, milt
protein extract or .epsilon.-polylysine. Also, the method of
addition of these ingredients is not limited, and each of them may
be added in the form of a solid such as a powder or granules, or a
solution.
[0553] For achieving the effects of the invention, the
concentration of the preservative of the invention in a food varies
according to the type of the food and the type and amount of
protein material contained in the food, and cannot be generalized.
A person of skill in the art would be able to adjust the amount
suitably according to desired preserving effects. Since the
sweetness of sucralose is clearly felt when sucralose is contained
in a concentration of 0.0006 wt. % or more, a concentration of
0.0006 wt. % or more can be employed when sucralose is intended to
serve also as a sweetener. Alternatively, sucralose can be used in
a concentration less than 0.0006 wt. % when a reduced sweetness is
desired. Suitable adjustment of the amount is well within the
ordinary skill level in the art.
[0554] According to the invention, sucralose is added so that an
unpleasant taste caused by a food preservative can be significantly
masked without impairing the preserving effect of the food
preservative. Therefore, the preservative of the invention is
applicable to a wide variety of foods, as a preservative without
influence on tastes of foods.
[0555] The invention also provides a novel use of sucralose as a
taste improving agent for a food preservative. The taste improving
agent comprises at least sucralose, and may contain a sweetener
other than sucralose, a flavor, a preservative, a stabilizer or
like ingredient, within the range that does not adversely affect
the effects of the invention.
[0556] The food preservative taste improving agent of the invention
may be in the form of a solid such as a powder or granules, or a
solution. The agent in any of these forms can be used in
combination with any of the food preservatives mentioned above.
Addition of the taste improving agent significantly masks
unpleasant tastes characteristic of food preservatives, so that the
resulting food preservatives are applicable to all types of foods,
without limitations caused by the unpleasant tastes characteristics
of food preservatives.
[0557] The amount of the taste improving agent to be added to a
food preservative is suitably selected based on the concentration
of sucralose in a food preservative described above.
[0558] The invention also provides a method for improving a taste
of a food preservative by adding the above effective amount of
sucralose to a food preservative, and a process for preparing a
food preservative with an improved taste, comprising the step of
adding the effective amount of sucralose.
(2) General Foods
[0559] The present invention was accomplished based on the finding
that addition of sucralose to a food improves a taste of the food,
brings out an inherent taste of the food, and alleviates an
undesirable taste, to thereby enhance the overall tastiness of the
food; and the finding that the above effects can be achieved by use
of sucralose within a concentration range within which sucralose
does not exhibit its sweetener effect.
[0560] To obtain the food with an improved taste of the invention,
the timing, order and other factors of addition of sucralose are
not limited, as long as the final product contains sucralose. Alsor
the method for addition of sucralose is not limited, and sucralose
may be added in the form of a solid such as a powder or granules,
or a solution.
[0561] For achieving the effects of the invention, the amount of
sucralose to be added to a food varies according to the type of
food and other factors, and cannot be generalized. Usually,
however, the concentration of sucralose is 0.00001 to 0.5 wt. %,
preferably 0.0001 to 0.1 wt. %, based on the food. The sweetness of
sucralose is felt when sucralose is contained in a concentration of
0.0006 wt. % or more, in the case of an aqueous solution.
Therefore, a concentration of 0.0006 wt. % or more can be employed
when sucralose is intended to serve also as a sweetener, and used
in a concentration less than 0.0006 wt. % when a reduced sweetness
is desired. Suitable adjustment of the amount is well within the
ordinary skill level in the art.
[0562] According to the invention, a taste of a food is
significantly improved, an inherent taste of the food is brought
out and enhanced, and an undesirable taste is alleviated, thereby
providing a food improved in overall tastiness. Further, according
to the invention, undesirable flavors caused by minerals or
vitamins contained in the food is masked, and when the food
contains a common salt or potassium salt, the food will have a
round and high-quality taste, with an enhanced salt flavor,
suppressed salty edge and masked bitterness. Especially in a food
containing a common salt, a pleasant sweetness is further enhanced,
giving a more palatable food.
[0563] The food of the invention may contain any other sweeteners
in combination with sucralose. Further, any other edible
ingredients that enhance flavors of foods, such as vitamin C and
flavonoids are also usable.
[0564] The food with an improved taste according to the invention
may be any type of food. Sucralose may be added to an ingredient of
a food, may be added during the production process of a food, or
may be sprinkled over a food produced. Alternatively, a food or
preparation containing sucralose can be ingested together with
another food. Namely, the timing, order and other factors of
addition of sucralose to a food are not limited as long as the food
is ingested together with sucralose.
[0565] Specific examples of foods with an improved taste according
to the invention include foods comprising at least one of the
following foods; foods prepared using, as an ingredient, at least
one of the following foods; and foods comprising at least one of
the following foods.
(2-1) Agricultural Foods and Processed Agricultural Foods:
[0566] whole brown rice, half-milled rice, 70 percent-milled rice,
wholly milled rice, milled rice with embryo, indica type rice,
enriched rice, porridge, precooked rice, rice cake, sekihan (rice
boiled with red beans), bifun (rice vermicelli), rice koji
(fermented rice), soba (buckwheat noodle), corn, popcorn,
cornflakes, cornmeal, oats, millet, adlay, Japanese barnyard
millet, sorghum, rye, Jerusalem artichoke, potato, sweet potato,
Chinese yam, taro, konjac, chestnut, oatmeal, Quaker oatmeal,
barley, millet, wheat, starches (such as potato starch, kuzu
starch, cornstarch, tapioca, joshinko, shiratamako), starch noodles
(such as harusame (thin potato starch noodle) and kuzukiri
(arrowroot noodle)).
[0567] White bread, hardtack, French bread, rye bread, raisin
bread, roll, croissant, bread crumbs, kashipan (pastry with filling
and flavor), anpan (azuki bean jam-filled bun), cream-filled bun,
jam-filled bun, chocolate cream-filled cornet, Danish pastry,
pancake, udon, dried udon, somen (fine white wheat noodle),
hiyamugi (thin white wheat noodle), Chinese noodle, instant ramen,
non-fried noodles, cup noodle, pasta, macaroni, spaghetti, fu
(gluten cake), nama-fu (fresh gluten cake), yaki-fu (roasted gluten
cake), chikuwa-fu (steamed wheat cake), wheat germ,
[0568] pickle, cooked beans, natto (fermented soybeans), frozen
tofu, tofu, enoki mushroom rice seasoning, processed edible wild
plant, seasoned mianma (bamboo shoot), jam, marmalade, peanut
butter, peanut cream, canned tomato, salad, canned food ingredient,
frozen vegetable, potato processed product,
[0569] fruits including akebia, acerola, avocado, apricots
strawberry, fig, iyokan (Citrus iyo), ume (Japanese apricot),
olive, orange, kaki (Japanese persimmon), kabosu lime, Chinese
quince, kiwi fruit, kumquat, guava, goumi, grapefruit, cherry,
pomegranate, sanboukan (Citrus sulcata), shekwasha, watermelon,
sudachi (Citrus sudachi), plum, sour orange, cherimoya, durian,
pear, Japanese summer orange, Hyuganatsu (Citrus tamurana), loquat,
feijoa, nectarine, pineapple, hassaku orange, passion fruit,
banana, papaya, loquat, grape, blueberry, pummelo, ponkan mandarin,
oriental melon, mango, mangosteen, satsuma mandarin, kiyomi orange,
seminole, melon, peach, bayberry, yuzu (Citrus junos), western
pear, litchi, lime, raspberry, longan, apple, lemon,
[0570] beans including azuki bean, kidney bean, common pea, cowpea,
broad bean, soybean, cooked soybean, chickpea, lima bean, lentil,
green gram, tofu (such as silken tofu, regular tofu, soft tofu or
packed tofu), roasted tofu, nama-age (thick fried tofu), abura-age,
ganmodoki, frozen tofu, natto, Tempeh, soybean flour, miso (such as
rice miso, barley miso, bean miso, kinzanji-miso), okara (bean curd
residue), soybean milk, modified soybean milk, yuba (such as raw
yuba or dried yuba), chickpea, almond, hemp seed, cashew nut,
pumpkin seed, ginkgo nut, chestnut, walnut, poppy seed, coconut,
sesame, sesame paste, lotus seed, pistachio, sunflower seed,
hazelnut, pecan, macadamia nut, pine seed, peanut,
[0571] mushrooms including enokidake (Flammulina velutipes Sing.),
kikurage (Jew's-ear), shiitake (Lentinus edodes Sing.),
buna-shimeji (Hypsizigus marmoreus (Peck) Bigelow), hon-shimeji
(Lyophyllum aggregatum Kuhner), hatake-shimeji (Lyophyllum decastes
(Er.:Fr.) Sing.), nameko (Kuehneromyces nameko S,Ito), hatsutake
(Lactarius hatsudake Tanaka), hiratake (Pleurotus ostreatus
(Jacq.:Fr.) Kummer), fukurotake (Volvariella volvacea (Bull.:Fr.)
Sing.), maitake (Grifola frondosa S. F. Gray), champignon,
matsutake (Tricholoma matsutake Sing.)
[0572] vegetables including artichoke, chive, ashitaba (Angelica
keiskei), asparagus, udo (Aralia cordata), young soybean pod, osaka
shirona (nonheading brassica leafy vegetable), saltwort, okra,
radish sprout, turnip, pumpkin, brown mustard, cauliflower, kanpyo
(dried gourd strip), chrysanthemum, cabbage, cucumber, kyona
(Brassica campestris), Chinese celery, green pea, watercress,
arrowhead, kohlrabi, burdock, komatsuna (Brassica campestris var,
rapa), konjac; zasai (Chinese pickle), sweet potato, taro, kidney
bean, green pea, lettuce, santosai (Chinese non-heading cabbage),
shishi-togarashi (Capsicum annuum var angulosum), perilla, potato,
garland chrysanthemum, purple-wan dock shield, ginger, oriental
pickling melon, zuiki (taro stem), sugukina (Japanese pickling
turnip), zucchini, water dropwort, celeriac, celery, zenmai
(Osmunda japonica), broad bean, taasai (Chinese flat cabbage),
daikon radish, taisai (Chinese white cabbage), takana (broad leaved
mustard), bamboo shoot, onion, taranome (angelica tree bud),
chicory, pak-choy, tsukushi (fern-ally), non-heading brassica leafy
vegetables, New Zealand spinach, malabar spinach, leopard plant,
capsicum, wax gourd, corn, tomato, summey cypress, eggplant,
flowering rape, rape, Balsam pear, Chinese chive, carrot, garlic,
garlic shoot, Japanese bunching onion, nozawana (Brassica rapa L.),
Chinese garlic, Chinese cabbage, lotus root, parsley, flowering
Chinese chive, chayote, table beet, sweet pepper, hinona
(radish-shaped pickling turnip), hiroshima pot-herb mustard,
Japanese butterbur, Japanese butterbur sprout, leaf beet, broccoli,
dishcloth gourd, spinach, horseradish, mitsuba (Japanese trefoil
leaf), myoga (Japanese wild ginger), Brussels sprout, bean sprout,
Jaw's marrow, yamagobo (Cirsium dipsacolepis), Japanese yam (such
as icho-imo, jinenjo or naga-imo), bottle gourd, lily bulb, yomena
(Kalimeris yomena), mugwort, scallion, radish, leek, rhubarb,
lettuce, wakegi onion, Japanese horseradish and bracken; as raw
vegetables, salted pickles, rice bran pickles, mustard pickles,
shibazuke pickles, vinegar-dressed foods, stewed foods, roasted
foods, steamed foods, dried foods, powdered foods or Korean
pickles
[0573] sea weeds including green layer, akamoku (a species of
gulfweed), sea oak, spontaneous purpole layer, egonori
(Campylaephora hypnaeoides), ogonori (Gracilaria verrucosa),
tangle, suizenji-nori (Phylloderma sacrum), ceylon moss, tosakanori
(Meristotheca papulosa), amanori (Porphyra sp.), hijiki (Hizikia
fusiformis), hitoegusa (Monostroma nitidum), funori (Gloiopeltis
sp.), gulfweed, makusa (Gelidiium amanshii), mozuku (Nemacystus
decipiens), wakame (Undaria pinnatifida), shiro-miru and ao-miru
(both are species of Codium fragile),
(2-2). Milk and Oil Products:
[0574] Milk, raw milk, processed milk, low fat milk, milk beverage
(such as coffee milk beverage or fruit milk beverage), cream,
fat-substituted cream, coffee whitener, fermented milk, lacetic
acid bacteria beverage, yogurt, skim milk powder, formulated milk
powder, non-sweetened condensed milk, sweetened condensed milk,
[0575] cheese (Edam, Emmental, cottage cheese, Camembert, cream
cheese, Gouda, Cheddar, Parmesan, blue cheese, Gruyere, mascarpone,
mozzarella, Roquefort, pizza cheese, processed cheese, cheese
spread, cheese food, processed cheese, natural cheese, cheese
spread, cheese fondue,
[0576] ice cream, ice milk, lacto-ice, soft cream, sherbet,
[0577] butter, margarine, fat spread, raw cream, coffee cream,
bottled cream, cream portion pack, instant creamy powder, infant
formulated milk powder,
[0578] vegetable oils including soybean oil, rapeseed oil,
cottonseed oil, sesame oil, safflower oil, corn oil, sunflower oil,
coconut oil, olive oil, rice bran oil, oil mixture,
[0579] animal oils including beef tarrow, lard, shortening,
margarine, fat spread, butter, fish oil, whale oil,
(2-3). Red Meat, Processed Animal Product and the Like:
[0580] duck, boar, rabbit, beef (shoulder, shoulder roast, rib
roast, sirloin, rump, fillet, plate, shank, round, outside round,
tail) (with or without fat portions), pork, pork leg, quail, horse,
frog, wild duck, pheasant, deer, whale, turkey, sparrow, soft
shelled turtle, chicken (wing, breast, leg, white breast meat)
(with or without skin), skin, pigeon, guinea fowl, copper pheasant,
insects,
[0581] roast pork, bacon, shoulder bacon, ham, sausages (dry
sausage, semi-dry sausage, bologna, frankfurter, wienerwurst),
liver paste, gelatin, mutton, lamb, goat, eggs (duck egg, pitan
(thousand-year-old egg), quail egg, chicken egg), tamago-dofu
(chilled egg custard), dashimaki-tamago (rolled omelet),
[0582] variety meats including tongue, heart, lever, kidney,
stomach and intestines, tail, gizzard,
[0583] corned beef, canned processed meat, grilled meat, roast
beef
(2-4). Fish Meat and Processed Aquatic Product:
[0584] meats and organ meats of fat greenling, akauo (red fish),
red rockfish, conger eel, red pandora, horse mackerel, blanquillos,
oposum shrimp, sweet fish, angelfish, cuttlefish, squid, sandeel,
grunt, butterfly bream, parrot bass, butterfish, sardine, bull
trout, Japanese dace, eel, sea urchin, filefish, ray, prawn,
shrimp, lobster, pale club, krill, devil stinger, halibut, marbled
rock fish, sculpin, marlin, sword fish, bonito, lepidotrigla, crabs
(hairy crab, wary crab, king crab, blue crab), barracuda, flatfish,
greater amberjack, yellow croaker, sand borer, channel rockfish,
blue sprat, kyuuriuo (Osmerus eperlanus), caviar, sable fish, red
bream, croaker, jellyfish, carp, flathead, gizzard shad, salmon
(including roe, egg and mefun (salted salmon guts)), sappa
(Harengula zunasi), mackerel, shark, halfbeak, crayfish, Spanish
mackerel, Pacific saury, dolphin-fish, shishamo (Spirinchus
lanceolatus), tongue sole, mantis shrimp, yellow jack, Japanese
icefish, Japanese seabass, grass carp, sea bream, yellowstriped
butterfish, octopus, hairtail, cod (including roe, milt and egg),
loach, flying fish, sea cucumber, catfish, nigoi (Hemibarbus
labeo), rainbow trout, pacific herring (including herring roe),
goby, standfish, pike conger, hiramasa (Seriola lalandi), bastard
halibut, puffer, crusian carp, yellowtail, black bass, gurnard,
firefly squid, atka mackerel, sea squirt, mullet, tuna, trouts,
butter fish, bluefish, mejina (Girella), black rockfish, hake,
moroko (Gnathopogon caerulescens), cornetfish, lamprey, yamame
(Oncorhynchus), pond smelt
[0585] sliced raw fish, fish paste, stewed fish, roast fish,
preserved fish boiled in soy, fish boiled in starch syrup, sweet
vinegar marinated fish, salted fish, smoked fish, half-dried fish,
whole-dried fish, dried sardine, canned water-boiled fish, canned
seasoned fish, canned oil-marinated fish, fish flakes, shira-yaki
(fish grilled without sauce), kaba-yaki (fish grilled with
sweetened sauce), shiokara (salted fish guts), surume (dried squid
or cuttlefish), sakiika (torn squid or cuttlefish), smoked fish,
niboshi (dried small sardines), shirasu-boshi (dried young
sardines), dried young anchovies, tatami-iwashi (anchovy sheet),
mirin-boshi (dried fish sweetened with mirin), salted anchovy,
half-dried bonito, dried bonito, kakuni (diced and stewed food) of
bonito,
[0586] shellfishes including surf clam, ark shell, razor shell,
short-neck clam, abalone, sakhalin surf clam, escargot, oyster, top
shell, corb shell, pen shell, vivipara, whelk, ear shell, egg
cockle clam, nagarami (snail), ivory shell, hen clam, bateira, hard
clam, scallop, sakhalin surf clam, razor clam, trough shell,
mussel, mogai (Anadara), their adductors, as raw foods, tsukudani,
water-boiled foods or boiled and dried foods,
(2-5). Confection:
[0587] amanatto (sweetened azuki beans), raw yatsuyashi (Japanese
traditional sweet) containing azuki bean jam, imagawa-yaki
(Japanese muffin containing azuki bean jam), uirou (azuki bean
jelly), uguisu-mochi (rice cake sprinkled with green soybean
flour), kashiwa-mochi (rice cake wrapped in an oak leaf), kasutera,
kanoko (rice cake with azuki beans), karukan (steamed cake made
from rice and yam flour), kibi-dango (millet dumpling), gyuuhi
(sweet rice flour paste), kiri-zansho (rice cake flavored with
Japanese pepper), kingyokuto (Japanese sweet agar jelly), kintsuba
(Japanese cake with sweet filling), kusa-mochi (rice flour dumpling
mixed with mugwort), kushi-dango (dumplings on a bamboo skewer),
sakura-mochi (rice cake wrapped in a pickled cherry leaf),
daifuku-mochi (soft rice cake with azuki bean jam), chimaki (cake
wrapped in bamboo leaf), chatsu (green tea-containing cake),
dora-yaki (bean jam pancake), nerikiri (shaped bean paste), manju
(steamed azuki bean jam-filled bun), monaka (bean jam filled
wafer), yubeshi (soft rice cake), yokan (jelled azuki bean paste,
azuki bean jelly, steamed azuki bean paste), candy, fried sweet
potato stick, okoshi (dry cake made of rice or millet and starch
syrup), karinto (fried dough cookies), gokabo (stick-shaped
confectionery made of rice and soy beans), shiogama (white cake
made from rice powder and sugar), hina-arare (small rice crackers
of various colors), bolo (small round cookie), matsukaze (cake
sprinkled with poppy seeds), bean confections, yatsuhashi, rakugan
(pressed dry sweet made from sugar and flour), senbei (rice
cracker), rice confections [including arare (small rice crackers),
fried senbei, amakara senbei (senbei with sweetened soy sauce) salt
senbei],
[0588] apple pie, custard pudding, cupcake, cream puff, shortcake,
jelly, doughnut, bavarois, marron glace, meat pie, milk pudding,
waffle, wafer, cracker, sable, snack food (such as potato chip,
fabricated potato product, potato shoestring and like potato snack
food, corn snack food, wheat snack food, rice snack food, etch),
puff pie, biscuit, cookie, Russian cake, caramel, tablet
confection, jelly candy, jellybean, China marble, drop, nougat,
butterscotch, brittle, marshmallow, chocolate, chocolate
confection,
[0589] chewing gum,
[0590] Chinese confection [such as geppei (Chinese cake filled with
bean jam, egg yolk and dried fruits), Chinese cookie, or Chinese
steamed bun],
[0591] sweet pie, pretzel, semi-baked cake, chocolate cake, candy,
menthol candy, throat candy, herb candy, oral refreshment, caramel,
gummy candy, nut, bean confection, toy snack, jelly confection,
karinto, amanatto, mixed confection, wafer confection, marshmallow,
mint tablet confection,
(2-6). Seasonings:
[0592] sugars (white superior soft sugar, soft brown sugar, brown
sugar, wasanbon-toh, granulated sugar, cube sugar, rock candy
sugar, coffee sugar, powder sugar), glucose syrup, honey, maple
syrup, soy sauces (regular soy sauce, light soy sauce, tamari soy
sauce, low sodium soy sauce, reduced sodium soy sauce, dashi (kelp-
and bonito flake-based broth) soy sauce, vinegars (grain vinegar,
rice vinegar, fruit vinegar, pon-zu (citron vinegar), wine vinegar,
processing vinegar), sauces (Worcester sauce, mild rich sauce, rich
sauce, sauce for okonomiyaki (pan cake with vegetables, meat or
seafood), sauce for yakisoba (fried Chinese noodles), oyster sauce,
steak sauce, pepper sauce), dashi mix (powder, liquid, solid),
Chinese seasoning, tomato ketchup, chili sauce, hashed roux, pizza
sauce, stew roux, curry roux, dressing, dressing seasoning,
mayonnaise, mentsuyu (noodle soup), mirin (Japanese sweet rice wine
for cooking), mirin-like seasoning, fermented seasoning, flavor
seasoning, edible oil, olive oil, sesame oil, miso (fermented
soybean paste), tsuyu mix (soup stock), processed tomato product,
tare (dipping sauce) for grilled meat, tare for shabu shabu (very
thin slice of beef cooked in hot water), tare for sukiyaki (thin
slice of beef cooked in a heavy iron pan with various vegetables
and tofu), pure curry, consomme, bouillon, nucleic acid-containing
seasoning, asazuke-no-moto (seasoning mix for preparing lightly
pickled vegetables), ramen soup, udon (thick white wheat noodle)
soup, boiled-bone broth,
(2-7). Spices:
[0593] allspice, onion powder, karashi (Japanese mustard), garlic,
curry, clove, pepper, Japanese pepper, cinnamon, ginger, sage,
thyme, chili powder, red pepper, nutmeg, paprika, pepper sauce,
mustard, Chinese chili oil, horseradish, yeast, sake lees,
(2-8) Prepared and Processed Foods:
[0594] curry (canned, retort pouched), corn cream soup, cone
potage, stew, mix for Ma Po Tofu, meat sauce, spring roll, hot dog
rolls, tamago tofu (egg cooked in the form of bean curd), oven
toaster food, microwave food, baby food, fried egg (eggroll?),
hamburger, chicken nugget, fried potato, shake, fried chicken,
bento (packed lunch), daily dishes, snack noodle, raw snack noodle,
instant noodle, raw noodle, dried noodle, pasta, retort pouched
rice, aseptically packaged steamed rice, zosui (porridge of rice
and vegetables), gruel, packaged rice cake, Chinese steamed bun,
cereal food, premixed powder (sugar-free), okonomiyaki mix,
premixed powder (sweetened), rice vermicelli, nutrient-balanced
food (solid), instant curry, canned curry, retort pouched curry,
pasta sauce, seasoning mix for a specific dish, mix for sushi, mix
for kamameshi (Japanese pilaf cooked in a small pot), mix for
donburi (rise-based dishes served in a bowl), mix for oden
(Japanese hotchpotch boiled in kelp-based broth seasoned with soy
sauce, etch), ochazuke (topping for steamed rice soaked in hot,
green tea), furikake (a mixture of dried fish and/or vegetable
flakes for sprinkling on steamed rice), mix for omusubi (rice
ball), mix for zosui (porridge of rice and vegetables), pizza
sauce, Western sauce, instant stew, retort pouched stew, instant
hashed beef, retort pouched hashed beef, mix for fried rice,
[0595] frozen and chilled foods (thick white wheat noodle, shrimp
gratin, shrimp doria, shrimp pilaf, fried prawn, gyoza (fried or
boiled dumpling), fried rice, croquette, shaomai (steamed meat
dumpling), karaage (fly with flour), pie sheet, hamburger, French
fried potato, mixed pizza, mixed vegetable, meatball, mince cutlet,
toasted rice ball, cutlet, gratin, tempura (Japanese deep-fried
food), okonomiyaki (pan cake with vegetables, meat or seafood),
takoyaki (spherical fried batter containing diced pieces of
octopus), fried seafood, chawanmushi (steamed egg custard), noodle,
cooked rice and pilaf, pizza pie),
[0596] soups (cooking soup, instant soup, cup soup, retort pouched
soup, canned soup, frozen soup, chilled soup, soup with wakame (an
edible sea vegetable), Chinese soup, canned soup for vendors, egg
soup, instant miso soup),
(2-9). Sweeteners:
[0597] sugar, fructose, honey, starch sugar, isomerized liquid
sugar, maltose, maltitol, trehalose, fructcoligosaccharide,
maltooligosaccharide, palatinose, reduced palatinose, coupling
sugar, aspartame, saccharin, cyclamate, neotame, licorice, sodium
glycyrrhizinate, stevia, monellin, thaumatin, acesulfam-K, dulcin,
sodium cyclamate, sorbitol, glycocoll, D-tryptophan, L-leucine
sodium, trimethylamine oxide, betaine, L-glutamine amide,
(2-10). Beverages:
[0598] fruit beverages such as natural fruit juice, fruit juice
beverage, fruit juice-containing soft drink, honey beverage,
diluted beverage, granular fruit-containing beverage, fruit pulp
beverage, tomato beverage, vegetable beverage, vegetable-containing
mixed fruit beverage, fruit water, and granular fruit-containing
soft drink,
[0599] carbonated beverages such as coke-flavored beverage, clear
carbonated beverage, ramune (lemon soda) flavored beverage,
low-alcohol fruit juice-containing carbonated beverage, fruit
colored carbonated beverage, low fruit juice content carbonated
beverage, ginger ale, milk-containing carbonated beverage,
wine-like fruit juice-containing carbonated beverage, high fruit
juice content carbonated beverage, and fruit juice-containing
carbonated beverage,
[0600] milky beverages such as milk for drinking, pasteurized milk,
milk beverage, high fat beverage, low fat beverage, dairy product
lacetic acid bacteria beverage, lacetic acid bacteria beverage,
pasteurized dairy product lacetic acid bacteria beverage (conc.),
pasteurized dairy product lacetic acid bacteria beverage
(straight), LL milk for drinking, and milk-containing soft
drink,
[0601] refreshment beverages such as green teas (gyokuro
(high-quality green tea), maccha (green powdered tea), sen-cha
(ordinary green tea), ban-cha (coarse tea), hoji-cha (roasted tea),
genmai-cha (a blend of green tea and roasted brown rice), oolong
tea, black tea, mate tea, kelp tea, mugi-cha (roasted barley tea),
tochu-cha (gutta percha tea), herb tea, galenical component-blended
tea, amazake (sweet sake), cocoa, coffee, coffee beverage, shiruko
(sweet azuki bean soup with rice cake), non-alcoholic beer, jelly
beverage, and Vermont drink,
[0602] healthy beverages such as dietary drink, isotonic drink,
soybean milk, vinegar drink, malt drink, functional drink, vitamin
supplement drink, and mineral supplement drink,
[0603] alcoholic beverages such as seishu (refined sake), namazake
(unpasteurized sake), shochu (Japanese distilled spirits; two
types, ko and otsu), chu-hai (a mixture of shochu, lime juice and
soda water), whisky, brandy, beer, 100% malt beer, dry beer,
imported beer, light beer, new spirit, spirit, wine, cocktail,
foreign liquor diluted with water, sparkling liquor, plum liquor,
white sake, medicinal liqueur, other beverages such as mineral
water, sour drink, dietary beverage, tonic water, carbonated water,
and near water (soft drink similar to water),
(2-11). Desserts
[0604] chilled pudding, chilled jelly, daily dessert, plain
yoghurt, hard yoghurt, soft yoghurt, yoghurt drink, frozen yoghurt,
ice cream, high-grade ice cream, assorted ice creams, mini jelly,
Western packaged dessert, dessert base (retort pouched), dessert
base (powder), Japanese dessert, frozen cake, homemade-type
dessert, fruit sherbet, dessert with nata de coco, retort pouched
shiruko (sweet azuki bean soup with rice cake), retort pouched
zenzai (sweet thick azuki bean soup with rice cake), dry jelly,
(2-12). Other Foods:
[0605] oral drugs, oral quasi-drugs, dog foods, cat foods.
[0606] The present invention provides new use of sucralose as a
taste improver for improving the taste of foods. The taste improver
comprises at least sucralose and may further contain other
sweeteners than sucralose, flavors, preservatives, stabilizers and
like other components, unless they lessen the effects of the
present invention.
[0607] Further, the present invention provides a method for
improving the taste of foods, which comprises incorporating the
effective amount of sucralose into the aforementioned various
foods, and a process for producing taste-improved foods, which
comprises incorporating said effective amount of sucralose into the
foods.
VI. Flavor Compositions with Improved Flavors
[0608] Flavors such as menthol and spearmint are incorporated into
chewing gums, candies and like confectionery products, mouthwash
solutions and dentifrices to provide cool refreshing flavor.
However, most of the products provide cool flavor and aspirated air
refreshment for the first several minutes, after which such effects
decline with time, thus failing to provide cool flavor and
aspirated air refreshment for a long time. There has been an
attempt to enhance cooling effect and aspirated air refreshing
effect by increasing the amount of flavor to be used. However, if
the amount of menthol exceeds 3%, methanol itself brings out
bitterness and there arise problems of acridity and bitterness
derived from the flavor component contained in the flavor.
Therefore, such products are particularly unsuitable for oral use.
Especially in the case of gums, a flavor, if used in a large
amount, causes essential oil to plasticize the gum base, whereby
texture (eating characteristics) and consistency will change, thus
being undesirable.
[0609] The present invention has been accomplished based on the
finding that addition of sucralose to a flavor component such as
menthol or carvone enhances flavors (aroma, cool flavor, refreshing
flavor) of the flavor component, so that even a low amount of the
flavor component can provide a flavor composition with improved
flavor.
[0610] Menthols usable in the present invention include 1-menthol,
d-menthol and d,1-menthol. Preferred is 1-menthol. Carvones usable
in the present invention include 1-carvone, d-carvone and
d,1-carvone. Preferred is 1-carvone. As menthol or carvone of the
invention, 1-menthol or 1-carvone may be used as it is or an
essential oil containing each component such as peppermint,
Japanese mint or spearmint may be used. The flavor components may
be used singly or in combination of two or more.
[0611] The flavor composition according to the present invention
may be any of the compositions containing menthol or carvone
(spearmint). Preferred are compositions prepared by incorporating
menthol or carvone (or spearmint) with the purpose of providing
enhanced cool flavor and refreshing flavor, based on the flavor
unique to the flavor component.
[0612] Such flavor compositions include, for example, confections
such as chewing gums and like gums, hard or soft candies, gummi and
like candies, and chocolates; beverages such as herb teas;
alcoholic beverages such as liqueurs; cleaning or refreshing
compositions for oral cavity such as mouth washes, dental cream
toothpastes, liquid toothpastes, mouthwashes, dental rinses, mouth
sprays and gingival massage; drugs such as antibacterial
disinfectants for oral cavity or throat, oral liquids, nasal drops,
oral ointments and oral pasta; quasi-drugs and cosmetics such as
lip creams, cosmetic preparations, body powders, body shampoos,
hair shampoos and rinses.
[0613] Preferred are oral compositions such as the above-mentioned
chewing gums, candies, beverages, chocolates and like foods; mouth
washes, toothpastes, mouthwashes, mouth sprays or like compositions
for oral cavity; antibacterial disinfectants for oral cavity or
throat, oral liquids, nasal drops and like drugs; and lip creams
and like cosmetics.
[0614] For preparation of a variety of compositions of the
invention, insofar as the final products comprise sucralose and
either menthol or carvone, the timing and order of addition of
these components are not critical. The method for adding these
components is not critical, either. Sucralose may be used in the
form of a solid such as a powder or granules, or in the form of a
solution.
[0615] The amount of sucralose to be added to the flavor
composition is not particularly limited, insofar as it is effective
in enhancing flavors (cool flavor, refreshing flavor, etc.) of the
flavor component contained in the flavor composition. The amount
may be suitably selected depending on the kind of flavor
composition and the kind and amount of flavor component contained
therein. Although not restricted, the amount of sucralose may be
suitably selected from, for example, 0.00001 to 0.2% by weight,
preferably 0.0001 to 0.05% by weight, based on 100% by weight of
the flavor composition. The sweetness of sucralose itself becomes
prominent in a concentration of about 0.0006% by weight or higher.
Accordingly, when a low sweetness is desired, sucralose may be used
below the above concentration. Such amount can optionally be
adjusted by a person of skill in the art within the ordinary skill
level in the art.
[0616] According to the present invention, addition of sucralose
enhances flavor of menthol, carvone or the like contained in the
composition, and thus provides flavor compositions with
significantly improved cool flavor and refreshing flavor unique to
the flavor. Accordingly, even a reduced amount of the flavor
component can provide the contemplated long-term cool flavor and
refreshing flavor, so that comfortable use can be ensured without
the necessity of using a large amount of the flavor component which
would cause disadvantages (e.g., acridity, bitterness). Sucralose,
which is a non-cariogenic low-calory sweetener, functions also as a
sweetener or a taste modifier in confections such as chewing gums
and candies, and compositions for oral cavity such as mouthwashes
and mouth sprays, thus being valuable in this respect, also.
[0617] The flavor composition of the present invention may contain
other optional components usually used in this type of composition,
unless they lessen the effects of the present invention. The
optional components may be suitably selected depending on the type
and form of the composition.
[0618] The present invention provides new use of sucralose as a
flavor enhancer for enhancing cool flavor of the flavor component
such as menthol or carvone. The enhancer comprises at least
sucralose and may further contain other sweeteners than sucralose,
flavors, preservatives, stabilizers and like other components,
unless they lessen the effects of the present invention.
[0619] The enhancer of the present invention may be in the form of
a solid such as a powder or granules, or in the form of a solution.
The enhancer is added in any of these forms to the above-mentioned
various compositions at any stage in the preparation process. The
addition of the enhancer can enhance flavors of menthol and mints
contained in the compositions, especially oral compositions such as
foods, mouthwash solutions and like compositions for oral cavity,
so that flavor compositions with improved cool flavor and
refreshing flavor after use can be prepared or obtained.
[0620] The timing of addition of the enhancer is not particularly
limited. The amount of the enhancer to be added to the composition
can be suitably selected based on the aforementioned amount of
sucralose to be added to the flavor composition of the invention or
the amount of sucralose to be added to menthol or the like.
[0621] Further, the present invention provides a method for
enhancing flavor of flavor compositions, which comprises
incorporating the effective amount of sucralose into the
aforementioned various flavor compositions, and a process for
producing flavor compositions with improved flavors, which
comprises incorporating said effective amount of sucralose into the
flavor compositions.
EXAMPLES
[0622] The following examples illustrate the several aspects
I.about.VI of the present invention in further detail. It should,
however, be understood that the metes and bounds of the invention
are by no means defined by these examples. In the following
examples, all parts or percents (%) are parts by weight and % by
weight, respectively, unless otherwise specified. Furthermore, the
formulating ratios of various ingredients shown for each
formulation are in terms of parts by weight unless otherwise
indicated. In each formulation, the * mark denotes the product of
SAN-EI GEN F.F.I., INC.
Example 1 Sweetening Compositions
Example (I-1-1) Fructose-Containing Sweetening Composition
[0623] To aliquots of a 10% aqueous solution of fructose (room
temperature) was added sucralose at final concentrations of 0%,
0.0002%, 0.0004% and 0.0006%, and the resulting compositions were
evaluated for the quality of sweetness. As a result, whereas a mild
impact of sweetness followed by a sharp cut-off was noted at 0%
sucralose, addition of sucralose resulted in the development of
sucrose-like notes of sweetness with a body, ameliorating the
sweetness of fructose. At formulating levels up to 0.0004%,
sucralose caused substantially no potentiation of sweetness
intensity but imparted a feeling of body.
Example (I-1-2), Fructose-Containing Sweetening Composition
[0624] To aliquots of a 10% aqueous solution of inverted sugar
(fructose content 50%)(room temperature) was added sucralose at
final concentrations of 0%, 0.0002%, 0.0004% and 0.0006%, and the
resulting compositions were evaluated for the quality of sweetness.
As a result, whereas a mild impact of sweetness followed by a sharp
cut-off was noted at 0% sucralose, addition of sucralose resulted
in the development of sucrose-like notes of sweetness with a body,
ameliorating the sweetness of the fructose contained in the
inverted sugar.
Example (I-1-3) Fructose-Containing Sweetening Composition
[0625] To aliquots of a 10% aqueous solution of a commercial honey
(containing fructose)(room temperature) was added sucralose at
final concentrations of 0%, 0.0002%, 0.0004% and 0.0006%, and the
resulting compositions were evaluated for the quality of sweetness.
As a result, whereas a mild impact of sweetness followed by a clear
cut-off was noted at 0% sucralose, addition of sucralose resulted
in the development of sucrose-like notes of sweetness with a body,
ameliorating the sweetness of the fructose occurring in the
honey.
Example (I-1-4) Fructose-Containing Sweetening Composition
[0626] TABLE-US-00001 Fructose 100.00 Sucralose 0.01
[0627] The above two ingredients were evenly blended in powdery
state in a tank using an air jet to prepare a sweetening
composition.
Example (I-1-5) Fructose-Containing Sweetening Composition
[0628] A spray dryer was charged with 100 parts by weight of
fructose powder and an aqueous solution containing 1 part by weight
of sucralose was sprayed against the powder to prepare a sweetening
composition
Example (I-1-6) Fructose-Containing Sweetening Composition
[0629] TABLE-US-00002 Fructose 50.000 Sucralose 0.002 Water Balance
Total 100.000
[0630] The aqueous solution prepared according to the above recipe
was freeze-dried to give a sweetening composition.
Example (I-1-7) Fructose-Containing Sweetening Composition
[0631] TABLE-US-00003 Inverted sugar (fructose content 50%) 100.00
Sucralose 0.02
[0632] The above two ingredients were evenly blended in powdery
state in a tank using an air jet to prepare a sweetening
composition.
Example (I-1-8) Fructose-Containing Sweetening Composition
[0633] TABLE-US-00004 Fructose/glucose syrup 100.00 Sucralose
0.01
[0634] The above two ingredients were evenly blended to prepare a
liquid sweetening composition.
Example (I-1-9) Cocoa Milk Drink
[0635] TABLE-US-00005 Cow's milk 10.00 (kg) Skim milk powder 3.50
Fructose 5.50 Sucralose 0.00066 Cocoa powder 1.00 Emulsifier 0.45
Flavor 0.08 Water Balance Total 100.00 L
[0636] The cocoa milk drink according to the above recipe gave a
sucrose-like sweetness sensation with a body, thus being superior
to a sucralose-free control cocoa milk drink.
Example (I-1-10) Sour Milk Drink
[0637] TABLE-US-00006 Skim milk powder 1.50 (kg) Fructose 2.50
Sucralose 0.000825 Strawberry conc. juice 0.22 Sodium citrate 0.32
Emulsifier 0.40 Flavor 0.12 Water Balance Total 100.00 L
[0638] The sour milk drink (strawberry flavor) according to the
above recipe gave a sucrose-like sweetness sensation with a body,
thus being superior to a sucralose-free control sour milk
drink.
Example (I-1-11) Powdered Green Tea-Milk Drink
[0639] TABLE-US-00007 Cow's milk 10.00 (kg) Skim milk powder 3.50
Fructose 5.80 Sucralose 0.00066 Powdered green tea 0.90 Emulsifier
0.48 Flavor 0.27 Color additive 0.03 Water Balance Total 100.00
L
[0640] The powdered green tea-milk drink according to the above
recipe gave a sucrose-like sweetness sensation with a body, thus
being superior to a sucralose-free control powdered green tea-milk
drink.
Example (I-1-12) Soft Drink
[0641] TABLE-US-00008 Fructose 3.700 (kg) Fructose/glucose syrup
8.000 Sucralose 0.000495 DL-malic acid 0.070 Sodium citrate 0.030
Emulsifier 0.052 Flavor 0.220 Water Balance Total 100.000 L
[0642] The soft drink (apple flavor, juice-free) according to the
above recipe gave a sucrose-like sweetness sensation with a body,
thus being superior to a sucralose-free control soft drink.
Example (I-1-13) Banana Puree
[0643] To aliquots of a banana puree was added sucralose at final
concentrations of % 0%, 0.0002%, 0.0004% and 0.0006%, and the
quality of sweetness of each composition was evaluated. As a
result, a sucrose-like body developed in the sweetness on addition
of sucralose so that a more delicious banana puree could be
prepared as compared with control (sucralose 0%).
Exampe (I-1-14) Peach Juice
[0644] To aliquots of a peach juice was added sucralose at final
concentrations of % 0%, 0.0002%, 0.0004% and 0.0006%, and the
quality of sweetness of each composition was evaluated. As a
result, sweetness with a body developed on addition of sucralose to
the juice so that a more delicious peach juice could be prepared as
compared with control (peach juice).
Example (I-1-15) Ice Cream
[0645] TABLE-US-00009 A: Raw cream (milk fat 45%) 8.8 Unsalted
butter 5.0 Starch syrup 16.0 Water 56.0 B: Skim milk powder 6.5
Trehalose 7.0 Sucralose 0.0085 Stabilizer preparation 0.3 (guar
gum, locust bean gum, carrageenan) Emulsifier preparation 0.2
(glycerin fatty acid ester, sucrose fatty acid ester)
[0646] Ingredients A were blended, followed by addition of all
ingredients B, and the whole was heated at 80.degree. C. for 10
minutes and, then, made up to 100 parts with water. This mixture
was homogenized with a homogenizer (150 kg/cm.sup.2) and aged at
5.degree. C. overnight. Then, 0.15 part of a flavor was added and
the whole mixture was frozen (overrun 90%). As a result, an ice
cream melting quickly in the mouth producing a milky
palate-flattering sensation was obtained.
Example (I-1-16) Tare (Sauce) for Broiled Eel
[0647] TABLE-US-00010 A: Water 10.0 D-sorbitol 10.0 Thickener
preparation 0.3 (xanthan gum, guar gum) B: Koikuchi soy 38.0 Mirin
20.0 Umami (ambrosian) essence 2.0 Common salt 1.8 Sodium
L-glutamate 1.45 Sodium inosinate 0.025 Sodium guanylate 0.025
Trehalose 15.0 Sucralose 0.01 C: Caramel color 0.5 Onion color 0.1
Flavor 0.5
[0648] Ingredients A were blended and heated at 80.degree. C. for
10 minutes. This was followed by addition of all ingredients B and
the mixture was heated at 80.degree. C. for 10 minutes. Then,
components C were further added and the whole mixture was made up
to 100 parts with water. This mixture was filled into a pouch and
retort-sterilized at 120.degree. C. for 20 minutes to prepare a
tare (sauce) for broiled eel with good gloss and body.
Example (I-1-17) Dashimaki Egg
[0649] TABLE-US-00011 Whole egg 63.5 Soup stock 2.0 Common salt 0.2
Modified starch 2.0 Gelling agent (gellan gum) 0.3 Trehalose 1.5
Fish soy condiment 0.5 Sucralose 0.0005 Water Balance Total
100.00
[0650] According to the above recipe, dashimaki egg was made in the
routine manner. The finished dashimaki egg was freezing-resistant
and had an appetizing flavor.
Example (I-1-18) Hard Candy
[0651] TABLE-US-00012 A: Starch syrup 80.0 Sugar 60.0 Trehalose
60.0 Water 40.0 B: Citric acid 2.0 Sucralose 0.05 Flavor 0.5 Color
0.1
[0652] Ingredients A were blended and concentrated by boiling at
150.degree. C. After cooling to 140.degree. C., all ingredients B
were added and the mixture was poured into molds and allowed to
solidify. As a result, hard candies easy to bite into pieces and
having a refreshing flavor were obtained.
Example (I-1-19) Hard Candy
[0653] TABLE-US-00013 Trehalose 70.00 (g) Starch syrup (water
content 25%) 40.00 Water 20.00 Sucralose (20% aq. solution)
0.38
[0654] According to the above recipe, all ingredients were blended
and concentrated slowly up to 150.degree. C. (total weight 100 g).
After cooling to 140.degree. C. and following addition of a color
and a flavor where necessary, the mixture was poured into molds and
allowed to solidify to give hard candies according to the
invention. As control, 70 g of granulated sugar was used in lieu of
said trehalose and sucralose to make hard candies in otherwise the
same manner as above. Comparison of the hard candies of the
invention with the control candies showed that whereas the hard
candies according to the invention was transparent and had a rich
flavor with non-cloying sweetness as well as the crispness easy to
crush by biting, the control candies were slightly brown-colored
and had a faintly bitter taste mingled with a heavy note of
sweetness. In addition, the hard candies of the invention were less
hygroscopic and could enjoy a longer shelf-life.
Example (I-1-20). Orange Juice Drink
[0655] TABLE-US-00014 Fructose/glucose syrup 2.50 Beet
oligosaccharide 0.026 Sucralose 0.0065 Valencia orange juice 1/5,
conc. 4.40 Citric acid 0.026 Trisodium citrate 0.0025 L-ascorbic
acid 0.01
[0656] The above ingredients were blended and heated up to
93.degree. C., followed by addition of 0.1 part of a flavor, and
the mixture was made up to 100 parts with water and filled into a
bottle. The orange juice drink thus obtained had a savory sweetness
without a lingering aftertaste.
Example (I-1-21) Licorice Extract-Containing Ketchup
[0657] TABLE-US-00015 A: Water 34.00 Common salt 2.50 Licorice
extract 0.03 Sucralose 0.01 B: Tomato paste 40.00 Wine vinegar
18.00 Glucose/fructose syrup 5.00 Spice 0.20
[0658] Ingredients A were blended and dissolved by heating,
followed by addition of all ingredients B and mixing. The whole
mixture was diluted with water to make 100 parts and filled into a
container, which was then pasteurized at 80.degree. C. for 30
minutes to give a ketchup. This ketchup had a sweetness with a good
body and was very palatable.
Example (I-1-22) Licorice Extract-Containing Snack
[0659] <Snack Seasoning> TABLE-US-00016 Common salt 14.00
Tricalcium phosphate 3.00 Disodium succinate 0.20 Sodium
L-glutamate 7.00 Powdered soy 3.00 Yeast extract 1.50 Onion powder
1.50 Paprika powder 1.50 Garlic powder 6.00 Red pepper powder 0.50
Chicken consomme 21.00 Beef consomme 4.00 Stevia 0.60 Glucose 13.03
Spice 0.10 Corn starch 23.00 Licorice extract 0.06 Sucralose
0.003
[0660] A snack seasoning of the above formulation was sprinkled
over a snack batter. As a result, a snack with the salty edge
further rounded off and an increased savor was obtained.
Example (I-1-23) Canned Coffee
[0661] TABLE-US-00017 Coffee extract 30.00 Cow's milk 25.00
Emulsifier 0.10 Sodium bicarbonate 0.12 Enzymatic digest of stevia
0.01 Sucralose 0.005 L-rhamnose 0.01 Water Balance Total 100.00
[0662] According to the above recipe, all ingredients were mixed,
heated to dissolve and homogenized with a homogenizer (150
kg/cm.sup.2). This was followed by addition of 0.05 weight part of
a flavor and the mixture was filled into cans and retort-sterilized
at 121.degree. C. for 20 minutes. The canned coffee thus obtained
had a sumptuous flavor of increased body without an unpleasant
after-taste.
Example (I-1-24) Orange Juice-Containing Drink
[0663] In orange juice, 0.0098 part of enzyme-treated stevia,
0.00325 part of sucralose and 0.008 part of L-rhamnose were
formulated to prepare a fruit drink in the routine manner. The
resulting orange juice-containing drink had an exquisite taste with
delicate sweetness without an unpleasant after-taste.
Example (I-1-25)
[0664] Sucralose and thaumatin were caused to coexist in the
following ways and the quality of sweetness was evaluated.
1) Sucralose 0.014%
2) Thaumatin 0.0004%
3) Sucralose 0.0139%+thaumatin 0.000018%
4) Sucralose 0.0133%+thaumatin 0.000084%
[0665] Compared with the single-component sweetener 1) or 2), the
combination sweeteners 3) and 4) produced sweet sensations of
increased body, with the sweetness of the latter 4) being
particularly pervasive in nature.
Example (I-1-26) Apple Juice-Containing Drink
[0666] TABLE-US-00018 Apple clear juice, 1/5 conc. 4.40 (kg)
Sucralose 0.0137 Thaumatin 0.000084 Citric acid 0.15 Flavor 0.12
Water Balance Total 100.00 L
[0667] An apple juice-containing drink was prepared according to
the above recipe. Compared with the control drink prepared by
adding either 0.014 kg of sucralose alone or 0.004 kg of thaumatin
alone, each the sweetness equivalent of the above sucralose plus
thaumatinr this apple juice-containing drink had an intensified
apple juice note and a markedly increased body.
Example (I-1-27) Non-Sugar Coffee
[0668] TABLE-US-00019 Coffee extract 3.75 (kg) Cow's milk 10.00
Sucralose 0.00825 Thaumatin 0.00004 Purified coconut oil 0.50
Emulsifier 0.10 Flavor 0.12 Water Balance Total 100.00 L
Example (I-1-28) Apple Pie Filling
[0669] TABLE-US-00020 A: Apple 200.00 B: Maltose 150.00 Sucralose
0.10 Thaumatin 0.01 Water 100.00 C: Lemon juice (straight) 10.00 D:
Walnut 60.00 Raisins 60.00 Apple flavor 0.20
[0670] To apples cut to the maiden-hair pattern were added the
above ingredients B and the mixture was boiled. In the course,
ingredient C was added and the boiling was continued until the
apple became translucent (final Bx 76.degree.). After cooling, the
mixture was combined with ingredients D to make an apple pie
filling.
Example (I-1-29) Poundcake
[0671] TABLE-US-00021 A: Unsalted butter 100.00 B: Reducing maltose
syrup 100.00 Sucralose 0.03 Enzymatic digest of stevia 0.03
Thaumatin 0.0025 C: Whole egg 100.00 Flavor 0.22 D: Soft flour
120.00 Swelling agent (San Over O-62)* 1.50
[0672] A universal stirring mixer was charged with ingredient A,
followed by whipping to give a white mass of creamy consistency.
Under mixing at 126 rpm, a mixture of ingredients B was added in 3
portions, each over 5 minutes. Then, a mixture of ingredients C was
added in small portions, over 3 minutes at 126 rpm and over 3
minutes at 216 rpm. Then, a sieved mixture of powdery ingredients D
was gently mixed in, and the resulting batter was put in poundcake
molds and baked in an oven at 160.degree. C. for 50 minutes to give
a poundcake.
Example (I-2-1) Gluconate-Containing Sweetening Composition
[0673] (1) A sucralose-containing syrup with a solid content of
0.005% was formulated with potassium gluconate at the levels
indicated in Table 1 to prepare sweetener solutions. A panel of 20
tasters was asked to ingest the solutions and evaluate the quality
of sweetness of each. The results are shown in Table 1.
TABLE-US-00022 TABLE 1 No. of panelists who Level answered that of
K the quality gluconate of sweetness Global (%) was improved
evaluation Comment 0 -- -- Sweetness slightly lingering 0.1 16/20
.circleincircle. Sharp cut-off of sweetness Overall bodying effect
0.25 18/20 .circleincircle. Sharp cut-off of sweetness Bodying
effect 0.5 18/20 .circleincircle. Sharp cut-off of sweetness
Bodying effect Disappearance of insipidness (soppy mouth-feel) 1
14/20 .largecircle. Fairly prominent bodying effect Disappearance
of unpleasant after-taste 2 6/20 .DELTA. A hint of potassium
gluconate taste Faint chemical odor
[0674] (2) A sucralose-containing syrup with 0.005% solids was
formulated with sodium gluconate at the levels indicated in Table 2
to prepare sweetener solutions. Each solution was evaluated for the
quality of sweetness in the same manner as in (1) above. The
results are shown in Table 2. TABLE-US-00023 TABLE 2 No. of
panelists who answered that Level of Na the quality gluconate of
sweetness Global (%) was improved evaluation Comment 0 -- --
Sweetness slightly lingering 0.1 19/20 .circleincircle. Sharp
cut-off of sweetness Overall bodying effect 0.25 18/20
.circleincircle. Sharp cut-off of sweetness Bodying effect 0.5 9/20
.largecircle. Sharp cut-off of sweetness Bodying effect
Disappearance of insipidness (soppy mouth-feel) 1 7/20 .DELTA.
Sweetness was improved quality-wise but a hint of sodium gluconate
taste noticeable 3 4/20 .DELTA. Sweetness was improved quality-wise
but saltiness intensified
[0675] The above results indicate that blending a gluconate with
sucralose corrects for the inherent flavor drawback (degree of
sweetness, quality of sweetness) of sucralose to some extent and,
hence, leads to a synergistic improvement in overall flavor. Thus,
the spectrum of substrate foods which had been restricted by the
lingering sweetness and lack of body of sucralose can now be
broadened so that this sweetener can now be utilized with advantage
in the whole gumut of foods and beverages inclusive of carbonated
drinks, fruit drinks, coffee, nonalcoholic beverages, milk drinks,
tea drinks, bakery foods, noodles and vermicelli, confections,
pickles, sauces, farm and animal products, and fish products.
Example (I-2-2) Gymnemic Acid-Containing Sweetening Composition
[0676] An aqueous solution containing 0.005% of sucralose was
formulated with gymnemic acid at the levels indicated in Table 3
and a panel of 20 tasters was asked to evaluate the quality and
degree of sweetness of each sample. The results are also shown in
Table 3. In the table, ppb denotes 10.sup.-7 weight %.
TABLE-US-00024 TABLE 3 No. of panelists Level of who answered
gymnemic that the quality acid of sweetness Global (ppb) was
improved evaluation Comment 0 -- -- Refreshing, sumptuous, non-
lingering sweetness 2.5 13/20 .largecircle. Decreased insipidness
25 18/20 .circleincircle. Bodying effect Disappearance of
insipidness 250 19/20 .circleincircle. Body increased as a whole
Fair bodying effect on sweetness 2500 17/20 .circleincircle. Fair
bodying effect Added breadth in sweetness 25000 11/20 .largecircle.
Bodying effect; however, the top sweetness is attenuated
[0677] It will be apparent from the above results that formulation
of gymnemic acid adds body and thickness to the sweetness of
sucralose.
Example (I-2-3) Gymnemic Acid-Containing Chewing Gum
[0678] Forty (40) parts of gum base, 53 parts of reducing maltose,
0.09 part of sucralose and 0.0005 part of gymnemic acid were heated
and mixed. To the mixture were added a flavor and a color to give a
chewing gum having a sweetness with a body throughout.
Example (I-2-4) Whey Mineral-Containing Sweetening Composition
[0679] To a 0.005% solution of sucralose in water was added whey
mineral at the levels indicated in Table 4 and a panel of 20
experts was asked to evaluate the quality and degree of sweetness
of each formulation. The results are also shown in Table 4.
TABLE-US-00025 TABLE 4 No. of panelists who answered Level of that
the quality of whey sweetness Global mineral was improved
evaluation Comment 0 -- -- Sweetness clear and refreshing but a
little lingering 0.1 16/20 .circleincircle. Sweetness increased in
breadth Sweetness in after-taste is decreased 0.2 19/20
.circleincircle. Good after-taste Improved month-feel 0.3 12/20
.largecircle. Good after-taste A hint of mineral taste 0.5 6/20
.DELTA. A note of minerals in the taste
[0680] It is clear from the above results that formulating whey
mineral with sucralose not only adds body and thickness to the
sweetness of sucralose but also mitigates the lingering taste, with
the result that a sweetener having an improved palatability can be
produced.
Example (I-2-5) Whey Mineral-Containing Sport Drink
[0681] TABLE-US-00026 Whey minerals 1.00 Vitamin mixture 0.25
Citric acid 0.125 Sodium L-ascorbate 0.05 Lemon clear juice 0.50
Sucralose 0.02 Water Balance Total 100.00
[0682] Ingredients were admixed according to the above recipe and
heated to 93.degree. C. Then, 0.15 part of a flavor was added and
the whole was filled into a bottle to provide a sport drink. The
drink thus obtained was a sport drink enriched in minerals and
having a full-bodied taste.
Example (I-3-1) A Preparation Composition with Satisfactory
Physical Characteristics
[0683] One-hundred (100) parts of the following sample (soybean
polysaccharide, trehalose, maltodextrin, erythritol or maltitol)
and 2 parts of sucralose were taken in a dish and held in an
incubator at 40.degree. C. and 80% RH for 24 hours. Each
preparation was then examined.
<Samples>
[0684] Soybean polysaccharide (SM700, product of SAN-EI GEN F.F.I.
Co.)
Trehalose (Trehalose Micro, product of Hayashibara Shoji Co.)
Maltodextrin (Max 2000, product of Matsutani Chemical Co.)
Erythritol (Erythritol, product of Nikken Chemicals)
Maltitol (Resis, product of Towa Kasei Kogyo K.K.)
[0685] The results are shown in Table 5. TABLE-US-00027 TABLE 5
Sample Condition Soybean polysaccharide + Flocculent and easily
collapsible with fingers sucralose Very acceptable Trehalose +
sucralose Solidified as a whole, barely collapsible by fingers
Shrunken away from the edge of the dish Maltodextrin + sucralose
Resembling a water-soaked rice cake, water, with a film formed on
the surface Solidified as a whole Erythritol + sucralose Water
liberated. Solidified as a whole Maltitol + sucralose An
appreciable amount of water liberated
[0686] It will be apparent from the above results that the
combination use of sucralose and soybean polysaccharide results in
a significant correction for the incidence of deliquescence and
caking.
[0687] Further, a fruit milk was prepared in the routine manner
except that the above preparation consisting of 100 parts of
soybean polysaccharide and 2 parts of sucralose was added. As a
result, a fruit milk having a mellow, bodied sweetness without
forming a sediment was obtained.
Example II Foods with a Masked Unpleasant Smell and Unpleasant
Taste
Example (II-1-1) Correction for the Unpleasant After-Taste of
DHA
[0688] To an aqueous solution of the DHA 5% preparation, sucralose
was added at the levels indicated in Table 6 and a panel of 20
tasters was asked to evaluate the taste of each formulation (the
concentration of DHA in the final solution: 0.015%). The results
are also shown in Table 6. TABLE-US-00028 TABLE 6 Panelists who
Level of affirmed sucralose the masking Global (%) effect
evaluation Comment 0 -- -- Fishy odor Fishy odor is carried over
0.0001 6/20 .DELTA. Fishy odor remains a little 0.0002 10/20
.largecircle. Fishy odor is reduced but a faint oily flavor is felt
0.0003 17/20 .circleincircle. Lingering fishy odor is decreased
Improved as a whole 0.0004 9/20 .largecircle. Lingering fishy odor
is decreased 0.0005 4/20 .largecircle. Fishy odor is decreased Some
sweetening occurs
[0689] The above results indicate that the combined use of DHA and
sucralose results in a significant masking of the DHA-specific
fishy smell lingering after ingestion, thus making the after-taste
pleasant.
Examples (II-1-2(1))
Masking of Protein Odor: Soybean Protein
[0690] A 0.5% aqueous solution of soybean protein was prepared,
sucralose was then added to the solution at the levels indicated
below in Table 7, and a panel of 20 tasters was asked to ingest and
evaluate each formulation for the protein odor (soybean flavor)
derived from the soybean protein. TABLE-US-00029 TABLE 7 Panelists
who Level of affirmed sucralose the masking Global (%) effect
evaluation Comment 0 -- -- Soybean flavor; mealy odor 0.0001 17/20
.circleincircle. Mealiness eliminated; toothsome 0.0003 19/20
.circleincircle. Protein odor eliminated; toothsome 0.0005 14/20
.largecircle. Toothsome but a slight expression of sweetness noted
0.001 4/20 .DELTA. Toothsome but an expression of sweetness
noted
[0691] It is clear from the above results that formulating
sucralose results in a significant masking of the protein odor
(soybean flavor) originating from soybean protein.
Example (II-1-2(2))
Masking of Protein Odor: Casein
[0692] To a mixture consisting of 0.5% of casein sodium and 99.5%
of water was added sucralose at the levels indicated below in Table
8 and a panel of 20 tasters was asked to ingest and evaluate each
formulation for the casein odor (gluey flavor) derived from the
casein. TABLE-US-00030 TABLE 8 Panelists who Level of affirmed
sucralose the masking Global (%) effect evaluation Comment 0 -- --
Mealy odor 0.00010 16/20 .circleincircle. Nasty protein taste
mitigated A bodying effect on taste 0.00025 18/20 .circleincircle.
Nasty protein taste mitigated Mealiness eliminated 0.00050 5/20
.DELTA. A bodying effect but some expression of sweetness 0.00100
4/20 .DELTA. An apprecilable bodying effect but carry-overs of
taste and sweetness are noted
[0693] It became clear that by formulating sucralose, the
off-flavor (gluey flavor) originating from the casein in milk
protein can be masked to a significant extent. It is, therefore,
considered possible to expand the scope of application of casein
which has heretofore been delimited by said gluey flavor,
suggesting that casein can now be used not only in foods such as
imitation cheese, coffee whitener, bakery products, etc. but also
broadly in the field of pharmaceutical additives.
Example (I-1-2(3))
Masking of Protein Odor: Whey Protein
[0694] A 0.5% solution of whey protein in water was prepared,
sucralose was added at the levels indicated in Table 9, and a panel
of 20 tasters was asked to ingest and evaluate each formulation for
the protein odor (milk flavor) originating from the whey.
TABLE-US-00031 TABLE 9 Level of panelists who sucralose affirmed
the Global (%) masking effect evaluation Comment 0 -- -- Milk
flavor is noticeable 0.0001 7/20 .DELTA. Milk flavor is slightly
reduced 0.00025 17/20 .circleincircle. Overall thickening of taste
0.0005 9/20 .largecircle. Overall thickening of taste 0.001 6/20
.DELTA. Slight milk flavor
[0695] As a result, it was found that by formulating sucralose, the
odor originating from the whey protein in milk protein can be
masked to a significant extent.
Example (II-1-2(4))
Masking of Protein Odor: Egg White Protein
[0696] A 0.5% of aqueous solution of egg white protein was
prepared, sucralose was added to the solution at the levels
indicated below in Table 10, and a panel of 20 tasters was asked to
ingest and evaluate each formulation for the protein odor (sulfur
odor, raw egg odor, etc.) originating from the egg white.
TABLE-US-00032 TABLE 10 Panelists who Level of affirmed the Global
sucralose (%) masking effect evaluation Comment 0 -- -- Sulfur odor
0.0001 4/20 .DELTA. Little change 0.00025 17/20 .circleincircle.
Odor reduced 0.0005 12/20 .largecircle. Raw egg odor reduced 0.001
5/20 .DELTA. Sweetness intermingled; Little masking effect
[0697] It was, thus, found that by formulating sucralose, the odor
derived from the egg white protein can be masked to a significant
extent.
Example (II-1-2 (5))
Masking of Protein Odor: Wheat Protein
[0698] A mixture of 0.5% wheat protein and 99.5% water was prepared
and sucralose was added at the levels shown below in Table 11. A
panel of 20 tasters was asked to ingest the formulations and
evaluate each for the protein odor originating from wheat.
TABLE-US-00033 TABLE 11 Level of Panelists who sucralose affirmed
the Global (%) masking effect evaluation Comment 0 -- -- Mealy odor
0.0001 12/20 .largecircle. Mealy odor somewhat reduced 0.00025
18/20 .circleincircle. Mealy odor masked 0.0005 10/20 .largecircle.
Slight sweetness expressed 0.001 3/20 .DELTA. Sweetness outvies
mealy odor
[0699] It was, therefore, clear that by formulating sucralose, the
odor of wheat protein can be significantly masked.
Example (II-1-2(6))
[0700] Masking of Protein Odor: Soybean Peptide TABLE-US-00034
Granulated sugar 3.5 (%) Glucose 2.5 Soybean peptide 3.0 Tartaric
acid 0.5 Sodium hydrogen carbonate 0.3 Citric acid, anhydrous 0.1
Powdered flavor 0.07 Color powder 0.02 Sucralose 0.01
[0701] According to the above recipe, all ingredients were blended
to give a powder beverage. The drink obtained by adding 90% of
water to 10% of the powder beverage was a flavorful drink with
little bitterness and free of soybean odor.
Example (II-1-3(1)) Masking of Collagen Odor
[0702] To a 1 weight % solution of collagen (gelatin hydrolysate)
in water was added sucralose at the levels indicated below in Table
12 and a panel of 20 tasters was asked to evaluate each formulation
for collagen odor. TABLE-US-00035 TABLE 12 Panelists who affirmed
the Level of masking sucralose effect on Global (%) collagen odor
evaluation Comment 0 -- -- Repulsive gelatin-like odor 0.0005 12/20
.largecircle. Repulsive odor somewhat masked 0.001 20/20
.circleincircle. Repulsive odor disappeared; easy to ingest 0.005
13/20 .largecircle. Collagen taste diluted 0.01 3/20 .DELTA.
Sweetness is intense
[0703] As a result, it was found that by formulating sucralose, the
characteristic offensive odor and loathsome taste of collagen can
be masked to a significant extent.
Example (II-1-3(2)) Masking of Collagen Odor
[0704] To collagen (gelatin hydrolysate: 3 weight %, water: 97
weight %) was added sucralose at the levels indicated below in
Table 13 and a panel of 20 tasters was asked to evaluate samples
for collagen odor. TABLE-US-00036 TABLE 13 Panelists who affirmed
the masking effect Level of on collagen Global sucralose (%) odor
evaluation Comment 0 -- -- Unpleasant gelatinous odor Mealy 0.0005
8/20 .largecircle. Upleasant odor somewhat masked 0.001 20/20
.circleincircle. Loathsome taste mitigated Odor masked 0.005 15/20
.largecircle. Odor masked 0.01 4/20 .DELTA. Intense sweetness
[0705] As a result, it was found that by formulating sucralose, the
characteristic unpleasant odor and loathsome taste of collagen can
be masked to a significant extent.
Example (II-1-4)
[0706] Mitigation of soybean odor; Sterile-packed soybean curd
TABLE-US-00037 Soy milk 99.70 Magnesium chloride 0.20 Potassium
sorbate 0.10 Sucralose 0.0005
[0707] Ingredients were blended according to the above recipe,
filled into a container, and heated at 90.degree. C. for 15
minutes. On quenching, a sterile-packed soybean curd with a
significantly masked soybean odor was obtained.
Example (II-1-5) Mitigation of Natto Odor: Natto
[0708] Material soybeans were soaked in 100 parts of water
containing 0.002 part of sucralose for 20 hours and then processed
into natto in the routine manner. As a result, a natto with reduced
natto odor could be obtained.
Example (II-1-6) Masking of the Grassy Smell of Vegetables
[0709] To a commercial vegetable juice (containing 20 weight % of a
mixed juice of carrot, parsley, spinach, green pepper, tomato and
celery) was added sucralose at the levels indicated below in Table
14 and a panel of 20 tasters was asked to evaluate each formulation
for the grassy smell of vegetables. TABLE-US-00038 TABLE 14
Panelists who Level of affirmed the sucralose masking Global (%)
effect evaluation Comment 0 -- -- Grassy on the whole, with the
smell of celery outstanding 0.0001 9/20 .DELTA. Grassy smell
disappeared but the smell of green pepper persisted 0.0002 14/20
.largecircle. Made somewhat insipid but grassy smell decreased
0.0003 17/20 .circleincircle. Grassy smell decreased 0.0004 19/20
.circleincircle. Grassy smell decreased 0.0005 10/20 .DELTA. No
grassy small but some sweetening effect
Example (II-1-7(1)) Masking of the Repugnant Odor/Taste of
Vitamins
[0710] <Sport Drink> TABLE-US-00039 Fructose/glucose syrup
2.50 Vitamin mixture 0.25 (trisodium citrate, potassium chloride,
calcium lactate, calcium pantothenate, magnesium sulfate) Citric
acid 0.12 Vitamin C 0.10 Sucralose 0.008 Water Balance Total
200.00
[0711] Ingredients were blended according to the above recipe and
heated up to 93.degree. C., at which temperature 0.2 part of a
flavor was added. The mixture was filled into a bottle to give a
sport drink. This drink was a highly savorous drink with the
vitamin smell masked significantly.
Example (II-1-7 (2)) Masking of the Repugnant Odor/Taste of
Vitamins
[0712] Thiamine nitrate (product of Takeda Chemical Industries) was
dissolved in pure water to make a 0.1% solution and sucralose was
added at final concentrations of 2.5 ppm.about.50 ppm to prepare
test samples (Table 15). A panel of 10 experts was asked to take
each sample in the mouth and give a rating number in the order of
intensity of repugnancy. Thus, the smaller the rating number is,
the greater is the intensity of repugnancy. Furthermore, based on
the results, each panelist was asked to score the repugnant taste
of each sample with the score of the most repugnant sample being
taken as 100. Table 15 shows the average results. TABLE-US-00040
TABLE 15 Level of sucralose (ppm) 0 2.5 5 25 50 Intensity rating of
repugnancy 1.4 2.2 2.8 3.8 4.8 Score of repugnancy 96.0 88.0 83.8
61.0 51.0
[0713] It is clear from the above results that the repugnant taste,
such as bitterness, of thiamine nitrate could be significantly
masked with sucralose. This effect was particularly pronounced at
2.5 ppm and higher levels, specifically over the range from 2.5 ppm
to 50 ppm, of sucralose.
Example (II-1-8) Masking of Fish Odor: Squid Dainty
[0714] TABLE-US-00041 Koikuchi soy 20.00 Usukuchi soy 10.00
Fish/shellfish-derived condiment 5.00 Mirin 10.00 Vinegar 2.00
Sugar 28.00 Common salt 1.00 Sodium L-glutamate 2.00 Umami
(ambrosian) essence 1.40 Disodium succinate 0.20 Garlic powder 0.05
Sucralose 0.017
[0715] Ingredients were blended according to the above recipe and
heated up to 85.degree. C., at which temperature 0.01 part of a
flavor was added. The mixture was made up to 100 parts with water
to make a seasoning liquor for a squid dainty. Separately, squid
was boiled at 80.degree. C. for 3 minutes, stretched thin, and
colored with a coloring solution composed of 0.1 part of annatto
color and 99.9 parts of water to give an ingredient squid for a
squid dainty. The above seasoning liquor and ingredient squid were
soaked together in a ratio of 2:1 overnight and, then, dried at
60.degree. C. for 1.5 hours. It was further dipped in the seasoning
liquor and dried at 60.degree. C. for 15 minutes. As a result, a
squid dainty free of fishy odor was obtained.
Example (II-1-9) Masking of Flour Odor: Wrapping for Buns
[0716] TABLE-US-00042 Soft flour 500.0 Common salt 6.0 Baking
powder 2.5 Xanthan gum 1.0 Trehalose 60.0 Dried yeast 7.5
[0717] Ingredients were blended according to the above recipe and
stirred together with 200 parts of lukewarm water
(35.about.40.degree. C.) and 0.073 part of sucralose. After the
soft flour had absorbed water, 15 parts of lard was added and
kneaded in, followed by 10 minutes of standing. The batter thus
obtained was divided into small portions and, after filling with a
bean jam, allowed to ferment in a tea dryer (40.degree. C., 50% RH)
for 40.about.50 minutes and, then, steamed at 100.degree. C. for 20
minutes. As a result, a wrapping for a bean-jam bun with the mealy
odor masked could be obtained.
Example (II-1-10) Masking of Meat Odor: Hamburger Steak
[0718] TABLE-US-00043 Ground pork/beef 45.0 Pork 9.0 Onion saute
12.0 Whole egg 5.0 Granulated soybean protein 9.0 Casein sodium 5.0
Carrageenan 1.5 Locust bean gum 0.5 Spice 0.3 Yeast extract 0.2
Common salt 1.0 Sucralose 0.002 Water-soluble diet fiber 1.0 Water
Balance Total 100.0
[0719] Ingredients were blended according to the above recipe,
punched to shape, and roasted at 170.degree. C. for 5 minutes on
each side to give a hamburger steak. This hamburger steak was a
savory food without a nasty animal meat odor.
Example (II-1-11) Masking of Retort Odor: Retort Chinese-Style
Donburi
[0720] <Soup> TABLE-US-00044 Usukuchi soy sauce 72.00 Sake
46.00 Common salt 4.00 Sodium L-glutamate 1.30 Nucleotide condiment
0.07 Chicken extract powder 1.00 Sucralose 0.0112 Water 209.00
[0721] <Solid Ingredients> TABLE-US-00045 Pork 200 Squid 120
Shrimp 80 Lentinula edodes 70 Boiled bamboo shoots 160 Carrots 60
Onions 240
Pork, squid and shrimp were lightly fried with 50 parts of lard in
advance. Separately, 54 parts of lard was taken in a pan and
Lentinula edodes, boiled bamboo shoots, carrots and onions were
fried. Thereafter, the pork and others fried in advance were added
and the condiment was also added. When the mixture had begun to
boil, 16 parts of potato starch dissolved in a small quantity of
water was added. The food thus prepared was dispensed into aluminum
pouches and retort-sterilized at 120.degree. C. for 20 minutes. As
a result, a good-tasting food with the metallic retort odor masked
significantly could be obtained.
Example (II-1-12) Masking of Can Odor: Canned Mandarin Orange
[0722] <Syrup> TABLE-US-00046 Sugar 10.00 Fructose/glucose
syrup 10.00 Citric acid 0.25 Trisodium citrate 0.10 Sucralose 0.003
Water Balance Total 100.00
[0723] Ingredients were blended according to the above recipe and
heated at 80.degree. C. for 10 minutes, followed by addition of
0.25 part of a flavor to give a syrup. The syrup and the mandarin
orange pulp as peeled and pretreated in the routine manner were
filled into cans and, after clinching, pasteurized at 85.degree. C.
for 30 minutes. The canned fruit thus obtained had been well masked
of the canned food odor. Moreover, the emanation of a canned food
odor remained to be well inhibited even after 1 year of
storage.
Example (II-2-1(1)) Crude Drug Composition
[0724] Pulvis swertiae (Japanese green gentian powder) was
dissolved in water to give a 0.03% solution and sucralose was then
formulated at levels of 2.5 ppm (0.00025%) .about.50 ppm (0.005%)
to prepare test samples (Table 16). A panel of 10 tasters was asked
to take each sample in the mouth and give a rating number according
to the intensity of distastefulness, such as bitterness and
loathsomeness. The rating schedule was that the smaller the rating
number was, the higher was the intensity of distastefulness.
Furthermore, based on the results, each panelist was asked to
evaluate the repulsiveness (degree of distastefulness) of each
sample, with the evaluation given to the most repulsive sample
being taken as 100. The results were averaged to arrive at the
final evaluation. The results are shown in Table 16. TABLE-US-00047
TABLE 16 Level of sucralose (ppm) 0 2.5 5 25 50 Intensity rating of
repugnancy 2.2 1.8 2.2 4.0 4.8 Score of repugnancy 96.0 93.0 90.8
69.6 61.0
[0725] It was clear from these results that the peculiar
acrimonious taste of the green gentian powder can be significantly
masked by the addition of sucralose. This effect was significant at
the sucralose level of 10 ppm and up, particularly at not less than
25 ppm, especially between 25 ppm and 50 ppm.
Example (II-2-1(2)) Crude Drug Composition
[0726] Saponin (derived from the plant Glycosides) was dissolved in
water to make a 0.016% solution and sucralose was then formulated
at levels of 2.5 ppm.about.50 ppm to prepare test samples (Table
17). A panel of 10 tasters was asked to take each sample in the
mouth and, as in the above Example (II-2-1(1)), give ratings
according to the intensity of repulsiveness and final evaluations.
The results are presented in Table 17. TABLE-US-00048 TABLE 17
Level of sucralose (ppm) 0 2.5 5 25 50 Intensity rating of
repugnancy 2.2 2.0 1.8 4.2 4.8 Score of repugnancy 86.0 89.0 92.4
66.4 60.0
[0727] It is clear from these results that the bitterness of
saponin, which is a chief source of the repugnant taste of the
crude drug, can be significantly masked by the addition of
sucralose. This effect was particularly pronounced at the sucralose
level of 10 ppm and up, with significance at not less than 25 ppm,
especially at 25 ppm 50 ppm.
Example (II-2-2(1)) Masking of the Bitterness of Peptides:
Soybean
[0728] Peptide-Containing Drink TABLE-US-00049 A: Oligosaccharide
7.00 Water 75.00 B: Magnesium sulfate 0.10 Potassium chloride 0.10
Potassium phosphate 0.10 Common salt 0.10 C: Soybean peptide 5.00
Dextrin 10.00 Sucralose 0.012 D: Rice bran oil 2.30 Lecithin
0.10
[0729] In a mixture of ingredients A, all ingredients B were
dissolved. Then, all ingredients C were added and dissolved. After
the mixture was heated to 60.degree. C., ingredients D were added
and using a Homo-mixer, the whole mixture was emulsified at 10000
rpm for 10 minutes. To the resulting emulsion was added 0.1 part of
a flavor, and following addition of water to make 100 parts, the
mixture was further homogenized using a homogenizer (150
kg/cm.sup.2) and filled into cans. The filled cans were
retort-sterilized at 121.degree. C. for 20 minutes. The beverage
thus obtained gave no noticeable bitter sensation suggestive of the
peptide.
Example (II-2-2(2)) Masking of the Bitterness of Peptides:
Soybean
[0730] Peptide-Containing Drink TABLE-US-00050 Granulated sugar
1.255 Glucose 2.500 Soybean peptide 5.000 Tartaric acid 0.500
Sodium hydrogen carbonate 0.300 Citric acid, anhydrous 0.100 Flavor
powder 0.300 Color powder 0.030 Sucralose 0.015
[0731] According to the above recipe, ingredients were blended to
give a powder beverage. The drink obtained by adding 90 parts of
water to 10 parts of the above powder beverage was a savory drink
with suppressed bitterness and free of soybean odor.
Example III Performance Food Composition
Example (III-1-1(1)) Tare (Sauce) for Yakiniku (Grilled Beef)
[0732] TABLE-US-00051 A: Water 62.00 Guar gum 0.30 B: Koikuchi soy
sauce 15.00 Cooking wine 5.00 Ginger paste 1.00 Garlic paste 1.50
Tomato paste 9.00 Onion extract 3.00 Amino acid condiment 2.50
Sucralose 0.008
[0733] Ingredients A were blended and heated at 80.degree. C. for
10 minutes. Then, all ingredients B were added and the whole
mixture was heated at 80.degree. C. for 5 minutes and, then, made
up to 100 parts with water. The mixture was filled into containers
and pasteurized at 90.degree. C. for 30 minutes to prepare a tare
(dressing) for yakiniku. The tare was least stodgy with a good
mouth-feel, thus being very palatable. As control, a tare for
yakiniku was prepared using 4 parts of sugar, which is equivalent
in sweetness to 0.008 part of sucralose, in otherwise the same
manner. However, the control tare had a heavy mouth-feel.
Example (III-1-1(2)) Soft Yogurt
[0734] TABLE-US-00052 A: Water 35.00 Skim milk powder 9.00 Unsalted
butter 5.25 B: Water 47.00 Locust bean gum 0.30 Sucralose 0.026
[0735] Ingredients A were blended and dissolved by heating at
50.degree. C. This solution was added to a mixture of ingredients B
as prepared by 10 minutes of heating at 80.degree. C. and the whole
was made up to 97 parts with water. This mlixture was homogenized
with a homogenizer (150 kg/cm.sup.2), pasteurized at 90.degree. C.
for 5 minutes, and supplemented with 0.15 part of a flavor. After
cooling to 40.degree. C., 3 parts of starter yogurt was added and
the mixture was filled into containers and allowed to ferment in an
incubator at 40.degree. C. for 6 hours to give a soft yogurt
according to the invention. Compared with a control soft yogurt
prepared by using 13 parts of sugar, which is equivalent in
sweetness to 0.026 parts of sucralose, in lieu of sucralose, the
product was a yogurt having a sumptuous, non-cloying
mouth-feel.
Example (III-1-2(1)) White Peach Jelly
[0736] TABLE-US-00053 Water 80.00 Sucralose 0.024
.kappa.-Carrageenan 0.60 White peach puree 20.00 Water Balance
Total 100.00
[0737] According to the above recipe, water, sucralose and
.kappa.-carrageenan were blended and heated at 80.degree. C. for 10
minutes. To this was added white peach puree, and the whole mixture
was made up to 100 parts with water. Then, 0.18 part of citric acid
and 0.1 part of a flavor were added, and the mixture was filled
into vessels and cooled. As a result, a highly palatable jelly with
full lusciousness and light texture was obtained. A control jelly
prepared by using 12 parts of sugar, which is equivalent in
sweetness to 0.024 part of sucralose, in lieu of sucralose was a
jelly having a heavy mouth-feel.
Example (III-1-2(2)) Grapefruit Jelly
[0738] TABLE-US-00054 A: Water 80.00 Sucralose 0.03 Gellan gum 0.25
B: Crushed grapefruit pulp 20.00 Calcium lactate 0.10 Citric acid
0.20 Flavor 0.10
[0739] Ingredients A were blended and heated at 80.degree. C. for
10 minutes. Then, components B were added and the whole was made up
to 100 parts with water, filled into vessels and cooled. As a
result, a plump, juicy jelly rich in fruity feeling could be
obtained. As a control, a jelly was prepared by using 15 parts of
sugar, which is equivalent in sweetness to 0.03 part of sucralose,
in lieu of sucralose. This jelly was deficient in a fruit juice
note and had a heavy mouth-feel, lacking in freshness.
Example (II-1-2(3)) Cream Coffee Jelly
[0740] <Coffee Jelly> TABLE-US-00055 A: Water 60.00 Reducing
starch syrup 10.00 B: Xylitol 5.00 .kappa.-Carrageenan 0.50 Agar
0.20 Locust bean gum 0.20 C: Coffee extract 7.00 Sucralose 0.005 D:
Coffee flavor 0.15
[0741] While ingredients A were blended by stirring, ingredients B
were added at 80.degree. C. and dissolved by further stirring for
10 minutes. Then, ingredients C dissolved in a small quantity of
water in advance and ingredient D were added to the above mixture
and the whole was made up to 100 parts with water. The mixture was
poured into cups and cooled. On top of the resulting coffee jelly
was layered 5 parts of raw cream to prepare a raw cream-containing
coffee jelly. As a control, a similar coffee jelly was prepared by
using 3.3 parts of sugar, which is equivalent in sweetness to 0.005
part of sucralose, in lieu of sucralose. Compared with the control
coffee jelly, the coffee jelly according to the invention was
superior in the palatability with a body, readiness to melt in the
mouth, and no carry-overs of the taste. Furthermore, the flavor and
texture of the coffee jelly component and the rich creamy flavaor
and texture of the raw cream component were synergistically
potentiated to give a delicious raw cream-containing coffee jelly
featuring a natural blend of flavors of coffee and raw cream.
Example (III-1-2(4)) Strawberry Milk Jelly
[0742] <Whipped Cream Topping> TABLE-US-00056 A: Purified
coconut oil 30.00 Emulsifier 0.25 B: Skim milk powder 3.30
Sucralose 0.0058 Reducing starch syrup 20.00 Lactitol 8.00
Stabilizer 0.70
[0743] Ingredients B were mixed together with water at 80.degree.
C. for 10 minutes and, then, cooled to 70.degree. C. To this
mixture was added 1 part of a 10% aqueous solution of sodium
metaphosphate, followed by stirring, and 0.02 part of a flavor was
added. The whole was made up to 100 parts with water. Using a
Homo-mixer, a mixture of ingredients A liquefied at 70.degree. C.
in advance was gradually added and blended at 8000 rpm for 2
minutes, Then, using a homogenizer, the whole mixture was
homogenized at a pressure of 60.about.80 kg/cm.sup.2, quenched, and
allowed to stand in the refrigerator overnight. The composition
thus obtained was whipped (OR: 80.about.90%) to give a whipped
topping cream.
[0744] <Gel Component> TABLE-US-00057 A: Water 60.00 Reducing
starch syrup 14.00 B: Sucralose 0.0006 Xylitol 5.00 Gelatin 0.90 C:
Strawberry puree 5.00 Strawberry juice, 1/4 conc. 5.00 Citric acid
0.10
[0745] While ingredients A were stirred to mix, ingredients B were
added and dissolved at 80.degree. C. with stirring for 10 minutes.
Then, ingredients C dissolved in a small quantity of water in
advance were added and the whole mixture was made up to 100 parts
with water. This mixture was filled into cups, pasteurized at
85.degree. C. for 30 minutes, and cooled to solidify, whereupon a
strawberry jelly was obtained. To 100 volume parts of this
strawberry jelly, 10 volume parts of the whipped topping cream
prepared above was added as a topping to give a strawberry milk
jelly.
[0746] Similarly, a strawberry jelly was prepared using 15 parts of
sugar in lieu of 0.0006 part of sucralose in otherwise the same
manner in the gel component preparation stage and this gel
component was topped with 10 volume parts of the same whipped
topping cream as above to prepare a strawberry milk jelly.
[0747] Formulation of sucralose in the cream layer resulted in an
improvement in the creamy texture (smoothness and body) of whipped
cream and the combination of this cream with said strawberry jelly
resulted in a harmonious potentiation of the fruit juice flavor of
the strawberry jelly and the creamy tone of the whipped cream to
thereby provide a delicious strawberry milk jelly. On the other
hand, a whipped topping cream prepared by using 0.02 part of a
stevia extract, which is equivalent in sweetness, in lieu of
sucralose was lacking in creamy texture and failed to emphasize the
fruit juice flavor of strawberry jelly.
Example (III-1-3(1)) Separate-Type Dressing
[0748] TABLE-US-00058 Salad oil 60.00 (%) Vinegar (acidity 10%)
2.40 Glucose/fructose syrup 2.40 Common salt 1.20 Malic acid 2.00
Condiment 0.40 Sucralose 0.01 Water Balance Total 100.00%
[0749] According to the above recipe, sucralose powder was
dissolved in water and the remaining ingredients other than salad
oil were added and dissolved. To this solution was added salad oil
to thereby prepare a separate-type dressing. This dressing could be
readily converted to a stable emulsion by mere shaking in use and
was plain and palatable. In contrast, a sucralose-free control
dressing was poor in emulsion stability after shaking.
Example (III-1-3(2)) Emulsified Soy Sauce
[0750] TABLE-US-00059 Salad oil 40.00 (%) Koikuchi soy sauce 58.98
Gum arabic 1.00 Sucralose 0.02 Total 100.00%
[0751] According to the above recipe, gum arabic and sucralose were
dispersed in soy sauce and cooked by heating at 85.degree. C. Then,
with salad oil being added, the mixture was emulsified with a
Homo-mixer (15000 rpm). The soy emulsion thus obtained was
smooth-looking and had good fluidity as well as a delicate and
savory mouth-feel. In contrast, the sucralose-free soy (control,
containing 59% of koikuchi soy sauce) had a slightly rough
texture.
Example (III-1-3(3)) Emulsified Dressing
[0752] TABLE-US-00060 Salad oil 35.00 (%) Vinegar (acidity 10%)
10.00 Sugar 5.00 Common salt 4.00 Xanthan gum 0.30 Sucralose 0.01
Water Balance Total 100.00%
[0753] According to the above recipe, sugar, gum xanthan and
sucralose were admixed in powdery state and dissolved in water.
Then, common salt and vinegar were added and dissolved. With salad
oil being added gradually, the mixture was emulsified using a
Homo-mixer (15000 rpm) The resulting dressing had a smooth texture,
a delicate mouth-feel, and a good taste. In contrast, the
sucralose-free dressing (control) not only had a slightly rough
texture but was less smooth in mouth-feel. Moreover, the control
dressing underwent rapid phase separation just as did commercial
separate-type dressings.
Example (III-2-1(1)) Kamaboko
[0754] TABLE-US-00061 Frozen fish paste 50.00 Potato starch 8.00
Common salt 1.50 Mirin 1.00 Condiment 0.30 Preservative 0.50
Sucralose 0.0035 Iced water 39.00
[0755] According to the above recipe, a kamaboko was prepared in
the routine manner. The finished kamoboko had a firm, non-viscous
texture and a good taste.
Example (III-2-1(2)) Warabi-Mochi
[0756] In 100 parts of water was dissolved 20 parts of rice starch.
To this solution were added 40 parts of sweet potato starch and
0.01 part of sucralose. After mixing, 100 parts of water was
further added, and the whole was heated over a moderate fire while
it was kneaded with a wooden spatula. The kneading was continued
until transparency and glutinous consistency had developed
throughout. This was poured into a flat-bottom container, cooled
and cut to give the objective warabi-mochi. This warabi-mochi had a
delicately resilient texture, exquisite quick-to-melt mouth-feel,
and sweetness impact with a good body.
Example (III-2-1(3)) Custard Cream
[0757] A pan with a handle was charged with 65 parts of water, 20
parts of unsalted margarine, 5 parts of starch syrup and 3 parts of
whole egg. Then, 4 parts of corn starch, 6 parts of modified
starch, 2 parts of whey protein and 0.05 part of sucralose were
added. The whole was heated on a direct fire with constant stirring
until it had boiled down to 100 parts. It was then cooled on cold
water under stirring to 40.degree. C., filled into a container and
cooled. The resulting custard cream had a full-bodied flavor and
texture with good emulsion stability and body.
Example IV Foods with Improved Flavors
Example (IV-1-1) Ume Fizz
[0758] TABLE-US-00062 White liquor 15.00 (kg) Citric acid
(crystals)* 0.35 Sucralose 0.015 Clear ume juice, 1/5 conc. 0.10
Color* 0.02 Flavor* 0.20 Water Balance Total 50.00 L
[0759] According to the above recipe, citric acid, sucralose, and
clear ume (Japanese apricot) juice 1/5 conc. were added to water
and heated up to 90.degree. C. with stirring. It was then cooled to
40.degree. C. and white liquor, a color and a flavor were added,
followed by cooling to 5.degree. C. to give a syrup. This syrup,
100 ml, was taken in a container and made up to 200 ml with
carbonated water. It was then pasteurized by heating at 70.degree.
C. for 20 minutes to give a ume fizz. This ume fizz had the harsh
taste of alcohol masked and had a pleasing sweetness and a mellow
ume liqueur flavor.
Example (IV-1-2)) Campari-Style Orange Drink
[0760] TABLE-US-00063 Orange juice, 1/5 conc. 5.00 (kg) Citric acid
(crystals)* 0.10 Sucralose 0.0125 95% Ethanol 5.00 Color* 0.05
Flavor* 0.40 Water Balance Total 100.00 L
[0761] According to the above recipe, sucralose, orange juice 1/5
conc. and citric acid were added to water and dissolved with
stirring. When the temperature had reached 93.degree. C., a color,
a flavor and alcohol were added and the whole was filled into a
container to give a campari-style orange juice. This campari-style
orange juice had a delicious sweetness, with the acid taste of
alcohol masked, thus being a beverage enlivened with the spicy
bitter tastes of bitter orange, spices and herbs.
Example (IV-1-3)) Carbonated Fruit/Wine Drink
[0762] <Syrup> TABLE-US-00064 Fructose/glucose syrup 20.00
(kg) Lemon juice 3.00 White grape juice, 1/5 conc. 1.50 Lime juice,
1/5 conc. 1.00 Apple juice, 1/5 conc. 1.50 Sucralose 0.0006
Thaumatin 0.10 Citric acid (crystals) 0.20 Color (Homogen 1249)*
0.10 Flavor* 0.80 Meiken Chateau wine 80.00 Water Balance Total
100.00 L
[0763] According to the above recipe, sucralose, fruit juices,
citric acid, fructose/glucose syrup and thaumatin were added to
water and dissolved with stirring. When the temperature had reached
93.degree. C., a color, a flavor and chateau wine were added,
followed by mixing to give a syrup A 100 ml of this syrup was taken
in a container and made up to 200 ml with carbonated water to give
a fruit juice-containing carbonated wine drink. Compared with the
control sucralose-free carbonated drink, this fruit
juice-containing carbonated wine drink had been intensified in the
mellow flavor and refreshing astringency of wine.
Example (IV-1-4)) Shouchu-and-Oolong Tea
[0764] TABLE-US-00065 Shouchu 23.00 (kg) Reducing starch syrup 3.00
(PO-20: Towa Kasei Kogyo K.K.) Oolong tea extract* 2.50 Sucralose
0.0003 Flavor* 0.10 Water Balance Total 100.00 L
[0765] According to the above recipe, reducing starch syrup and
sucralose were dissolved in oolong tea extract, followed by
addition of shochu (white liquor) and flavor. The mixture was
filled into a container and retort-sterilized at 121.degree. C. for
4 minutes to give a shochu-and-oolong tea. Compared with a
sucralose-free shochu-and-oolong tea, this product had been
intensified in the characteristic mellow flavor of oolong tea, with
the harsh taste of alcohol masked.
Example (IV-2-1) Sugarless Coffee
[0766] TABLE-US-00066 Coffee extract 27.00 (kg) (Colombia L = 18,
Brix = 2.3.degree.) Cow's milk 10.00 Sucralose 0.0065 Emulsifier
(Homogen 1249)* 0.10 Flavor* 0.10 Water Balance Total 100.00 L
[0767] According to the above recipe, cow's milk was added to water
and stirred at 60.degree. C. for 30 minutes. After cooling to room
temperature, sucralose and emulsifier were added and dissolved by
stirring at 60.degree. C. for 10 minutes. The solution was cooled
to room temperature. Then, coffee extract was added and the mixture
was adjusted to pH 6.8 with sodium hydrogen carbonate and heated to
75.degree. C. Then, using a homogenizer, the mixture was
homogenized at 150 kg/cm.sup.2 and the flavor was added. The
mixture was filled into a container and retort-sterilized at
121.degree. C. for 20 minutes to give a sugarless coffee. This
coffee had an enriched mellow coffee flavor with a clear sweetness
cut-off.
Example (IV-2-2) Sugarless Coffee
[0768] TABLE-US-00067 Coffee extract (C-100)* 3.75 (kg) Erythritol
2.00 Sucralose 0.0036 Flavor* 0.10 Water Balance Total 100.00 L
[0769] According to the above recipe, erythritol and sucralose were
added to water and dissolved by stirring at 80.degree. C. for 10
minutes. After cooling to room temperature, coffee extract was
added and the mixture was heated to 70.degree. C. Then, the flavor
was added and the mixture was filled into a container. The
container was retort-sterilized at 121.degree. C. for 4 minutes to
give a sugarless coffee. This sugarless coffee had a straight
sweetness and an aroma characteristic of freshly milled coffee
beans.
Example (IV-2-3) Sugarless Milk Tea
[0770] TABLE-US-00068 Cow's milk 7.00 (kg) Whole milk powder 0.25
Sucralose 0.0063 Black tea extract* 35.00 (3 parts of leaf tea
extracted with 100 parts of water) Emulsifier (Homogen 870)* 0.05
Flavor* 0.10 Water Balance Total 100.00 L
[0771] According to the above recipe, cow's milk and whole milk
powder were added to water and the mixture was stirred at
60.degree. C. for 30 minutes and, then, cooled to room temperature.
Separately, sucralose and emulsifier were added to water and
dissolved by stirring at 80.degree. C. for 10 minutes. The mixture
was then cooled to room temperature. After the two solutions were
combined, black tea extract was added and the mixture was adjusted
to pH 6.7 with sodium hydrogen carbonate and heated to 75.degree.
C. Then, using a homogenizer, the mixture was homogenized at 150
kg/cm.sup.2 and the flavor was added. The mixture was filled into a
container and retort-sterilized at 121.degree. C. for 20 minutes to
give a sugarless milk tea. The resulting sugarless milk tea was a
mild milk tea outstanding in black tea leaf flavor and milk
flavor.
Example (IV-2-4) Sugarless Lemon Tea
[0772] TABLE-US-00069 Black tea extract* 6.00 (kg) Maltose syrup
powder 3.00 (Amalty MR, Towa Kasei Kogyo K.K.) Sucralose 0.005
Clear lemon juice 0.50 L-ascorbic acid 0.02 Flavor* 0.10 Water
Balance Total 100.00 L
[0773] According to the above recipe, all the ingredients but the
flavor were added to water and dissolved by heating with constant
stirring. When the temperature had reached 93.degree. C., the
flavor was added and the mixture was filled into a retort pouch and
sterilized at 121.degree. C. for 20 minutes to give a sugarless
lemon tea. This sugarless lemon tea had a potentiated floral tea
flavor in good harmony with the regaling flavor of lemon.
Example (IV-2-5) Oolong Tea
[0774] TABLE-US-00070 Oolong tea extract* 3.00 (kg) Sodium
L-ascorbate acid 0.01 Sucralose 0.0003 Flavor* 0.20 Water Balance
Total 100.00 L
[0775] According to the above recipe, all ingredients were added to
water, stirred to mix, filled into a container and
retort-sterilized at 121.degree. C. for 4 minutes to give an oclong
tea. Compared with a sucralose-free control tea, the above oolong
tea had an improved balance between leaf flavor and airy
bitterness.
Example (IV-2-6) Low-Sugar Shiruko
[0776] TABLE-US-00071 Namaan 10.00 (kg) (Hashimoto Shokuryo Kogyo
K.K.) Sugar alcohol 6.50 (Towa Kasei Kogyo K.K., PO-20) Sucralose
0.04 Common salt 0.10 Emulsifier (Homogen 1158)* 0.60 Emulsifier
(Homogen 870)* 0.05 Flavor* 0.10 Water Balance Total 100.00 L
[0777] According to the above recipe, all ingredients other than
raw bean jam and flavor were added to water and stirred at
80.degree. C. for 10 minutes. The mixture was then mechanically
homogenized at 150 kg/cm.sup.2 and the raw bean jam and flavor were
added. The whole was filled into a vessel and retort-sterilized at
125.degree. C. for 30 minutes to give a low-sugar shiruko
(sweetened bean soup). This low-sugar shiruko represented a superb
blend of the characteristic flavor of strained bean jam with a
bodied sweetness.
Example (IV-2-7) Sugarless Vitamin Drink
[0778] <Syrup> TABLE-US-00072 Sucralose 0.039 (kg) Citric
acid (crystals) 0.20 L-ascorbic acid 0.30 Vitamin mixture (V Mix
24920)* 0.06 Flavor* 0.10 Water Balance Total 50.00 L
[0779] According to the above recipe, all ingredients but flavor
were added to water and dissolved by heating with constant
stirring. When the temperature had reached 93.degree. C., the
flavor was added, followed by cooling to room temperature to give a
syrup. A 50 ml portion of this syrup was poured into a container
and made up to 120 ml with carbonated water to give a sugarless
vitamin-containing drink. This sugarless vitamin-containing drink
was a nourishing drink having a pleasing sweetness, with the
repulsive odor of vitamins masked.
Example (IV-2-8) Mint-Flavored Sparkling Water
[0780] <Syrup> TABLE-US-00073 Sucralose 0.0003 (kg) Sugar
0.60 Citric acid (crystals) 0.01 Common salt 0.012 Calcium lactate
0.008 Potassium chloride 0.005 Peppermint extract* 0.03 Peppermint
flavor* 0.20 Water Balance Total 100.00 L
[0781] According to the above recipe, all ingredients but
peppermint extract and peppermint flavor were added to water and
dissolved by heating with stirring. When the temperature had
reached 93.degree. C., peppermint extract and peppermint flavor
were added, followed by cooling to room temperature to give a
syrup. A 150 ml portion of this syrup was poured into a container
and made up to 200 ml with carbonated water to give a mint-flavored
sparkling water. Compared with the sucralose-free control, this
mint-flavored sparkling water represented an improved balance
between the refreshing flavor of mint and the sparkling impact of
carbonated water.
Example (IV-2-9) Orange-Flavored Carbonated Drink (Juice-Free)
[0782] <Syrup> TABLE-US-00074 Sucralose 0.0085 (kg) Xylitol
5.00 DL-malic acid 0.07 Citric acid (crystals) 0.03 Color* 0.05
Flavor* 0.10 Water Balance Total 45.00 L
[0783] According to the above recipe, all ingredients but flavor
were added to water and dissolved by heating with stirring. When
the temperature had reached 93.degree. C., the flavor was added,
followed by cooling to room temperature to prepare a syrup. A 90 ml
portion of this syrup was filled into a container and made up to
200 ml with carbonated water to give a carbonated juice-free orange
drink. This carbonated drink was good-tasting with an intensified
toothsome sweetness and a fresh orange-juice note.
Example (IV-2-10) Sugarless Cola Drink
[0784] <Syrup> TABLE-US-00075 Sucralose 0.02 (kg) Citric acid
(crystals) 0.07 Phosphoric acid 0.05 Caramel color* 0.20 Flavor
(cola flavor)* 0.10 Caffeine 0.10 Water Balance Total 40.00 L
[0785] According to the above recipe, all ingredients but flavor
were added to water and dissolved by heating with stirring. When
the temperature had reached 93.degree. C., the flavor was added,
followed by cooling to room temperature to prepare a syrup. A 80 ml
portion of this syrup was filled into a container and made up to
200 ml with carbonated water to give a sugarless cola drink. This
sugarless cola drink had a sweetness with a sharp cut-off and an
adequate body, being a cola drink representing a fortification of
the refreshing impact inherent in cola beverages.
Example (IV-2-11) Carbonated Apple Juice
[0786] <Syrup> TABLE-US-00076 Sucralose 0.0006 (kg)
Fructose/glucose syrup 5.00 Apple juice, 1/5 conc. 11.00 Citric
acid (crystals) 0.10 Flavor* 0.05 Flavor* 0.10 Water Balance Total
65.00 L
[0787] According to the above recipe, all ingredients but flavor
were added to water and dissolved by heating with stirring. When
the temperature had reached 93.degree. C., the flavor was added,
followed by cooling to room temperature to prepare a syrup. A 130
ml portion of this syrup was filled into a container, made up to
200 ml with carbonated water, and pasteurized at 70.degree. C. for
20 minutes to give a carbonated apple drink. Compared with the
sucralose-free control, this carbonated drink was a carbonated
apple drink with an intensified fresh apple-juice note as well as
an exquisite sweetness.
Example (IV-2-12) Carbonated Grape Juice
[0788] <Syrup> TABLE-US-00077 Sucralose 0.014 (kg) Clear
grape juice, 1/5 conc. 4.40 Citric acid (crystals) 0.25 Color* 0.05
Flavor* 0.20 Water Balance Total 45.00 L
[0789] According to the above recipe, sucralose, clear grape juice
1/5 conc., and citric acid were added to water and dissolved by
heating with stirring. When the temperature had reached 93.degree.
C., the color and flavor were added, followed by cooling to room
temperature to prepare a syrup. A 90 ml portion of this syrup was
filled into a container, made up to 200 ml with carbonated water,
and pasteurized by heating at 70.degree. C. for 20 minutes to give
a grape juice-containing carbonated drink. This drink was a grape
juice-containing drink with the refreshing grape-juice note
intensified as well as savory sweetness.
Example (IV-2-13) Apple Juice Drink
[0790] TABLE-US-00078 Apple juice, 1/5 conc. 22.00 (kg) Sucralose
0.0006 Flavor 0.05 Water Balance Total 100.00 kg
[0791] According to the above recipe, all ingredients were mixed
and dissolved. Then, the solution was hot-packed at 93.degree. C.
to give an apple juice. Compared with the sucralose-free control,
this apple juice was a 100% fruit juice drink having a fresh
fruit-juice note despite its being a reconstituted juice.
Example (IV-2-14) Orange Juice Drink
[0792] TABLE-US-00079 Sucralose 0.008 Concentrated Valencia orange
juice 4.40 (Brix = 55.degree., product of Ehime JA) Citric acid
(crystals) 0.16 Vitamin C* 0.03 Native gellan gum* 0.025 Pectin*
0.0025 Orange flavor* 0.25 Water Balance Total 100.00
[0793] According to the above recipe, native gellan gum and pectin
were added to water in the first place and the mixture was agitated
at 80.degree. C. for 10 minutes. Then, the remaining ingredients
other than flavor were added and the whole was heated to 93.degree.
C. with stirring. Then, the orange flavor was added and the mixture
was stirred to homogeneity and filled into a container to give an
orange juice-containing drink. The Valencia orange juice conc.
(Brix 55.degree.) was treated with hesperinase beforehand to remove
hesperidin.
Example (IV-2-15) Low-Calorie Fruit Drink
[0794] TABLE-US-00080 Mixed citrus juice, 1/5 conc. 4.40 (kg)
(product of Ehime JA) Citric acid (crystals)* 0.18 L-ascorbic acid
0.03 Sucralose 0.009 Gellan gum 0.024 Flavor* 0.10 Water Balance
Total 100.00 L
[0795] According to the above recipe, gellan gum was added to water
and dissolved by heating at 80.degree. C. with stirring for 10
minutes. Then, the remaining ingredients other than flavor were
added and the whole mixture was heated to 93.degree. C. Then, the
flavor was added and the whole was filled into a container to give
a fruit juice-containing low-calorie drink. This drink was an
orange-flavored fruit juice-containing drink with a fortified
fruit-juice note as well as savory sweetness.
Example (IV-2-16) Sugarless Near-Water
[0796] TABLE-US-00081 Sucralose 0.008 (kg) Polydextrose 2.20
(Lites, Culter Food Science, Ltd.) Clear grapefruit juice, 1/5
conc. 0.44 Citric acid (crystals)* 0.053 Trisodium citrate 0.015
L-ascorbic acid 0.03 Calcium lactate 0.06 Potassium chloride 0.01
Dibenzoylthiamine HCl 0.0002 Pyridoxin HCl 0.00015 Nicotinamide
0.0015 Flavor* 0.10 Water Balance Total 100.00 L
[0797] According to the above recipe, all ingredients other than
flavor were added to water and dissolved by heating with stirring.
After the temperature had reached 93.degree. C., the flavor was
added and the whole was filled into a container to give a sugarless
near-water. This sugarless near-water was a fresh
grapefruit-flavored near-water having a sweetness with a clear
cut-off.
Example (IV-2-17) Whey Mineral-Containing Sport Drink
[0798] TABLE-US-00082 Whey minerals 1.00 Vitamin mixture 0.25
Citric acid 0.125 Sodium L-ascorbate 0.05 Clear lemon juice 0.50
Sucralose 0.02 Water Balance Total 100.00
[0799] According to the above recipe, all ingredients were blended
and heated up to 93.degree. C. Then, 0.15 part of a flavor was
added and the whole was filled into a bottle to give a sport drink.
This sport drink was a mineral-enriched drink with a good taste
having a body.
Example (IV-2-18) Powdered Green Tea-Milk Drink
[0800] TABLE-US-00083 Cow's milk 10.00 (kg) Skim milk powder 3.50
Sugar 7.00 Sucralose 0.0006 Powdered green tea (K.K. Itouen: RS-20)
0.50 Emulsifier (Homogen CC-3)* 0.70 Color* 0.03 Flavor* 0.20 Water
Balance Total 100.00 L
[0801] According to the above recipe, the emulsifier was added to
water and the mixture was stirred at 80.degree. C. for 10 minutes.
Separately, skim milk powder was added to water and dissolved by
heating to 70.degree. C. under agitation. The solution was then
cooled to room temperature to give an 8% aqueous solution. The
above two solutions were combined and cowls milk, sugar, sucralose,
and powdered green tea were added. The mixture was adjusted to pH
6.8 with sodium hydrogen carbonate, heated to 70.degree. C., and
homogenized with a homogenizer at 150 kg/cm.sup.2. Then, the color
and flavor were added and the whole was filled into a container.
The filled container was retort-sterilized at 121.degree. C. for 20
minutes to give a powdered green tea-milk drink. Compared with the
sucralose-free control, this milk drink was a powdered green
tea-containing beverage with a good balance between powdered green
tea flavor and milk flavor.
Example (IV-2-19) Fruit-Flavored Milk
[0802] A fruit-flavored milk was prepared by adding 0.5 part of a
preparation composed of 100 parts of soybean polysaccharide
(SM700)* and 2 parts of sucralose. The resulting fruit-flavored
milk had a rounded sweetness with a body and gave no sediment.
Example (IV-2-20) Sugarless Drink Yogurt
[0803] TABLE-US-00084 Fermented milk (SNF20%)* 40.00 (kg) Sucralose
0.013 Pectin 0.20 Water-soluble soybean polysaccharide (SSHC)* 0.20
Flavor* 0.20 Water Balance Total 100.00 L
[0804] According to the above recipe, sucralose, pectin and SSHC
were poured in water and, then, fermented milk was added with
stirring. The flavor was then added and the whole was adjusted to
pH 4.2 with 50% lacetic acid and homogenized with a homogenizer at
150 kg/cm.sup.2. The homogenate was filled into a container to give
a sugarless drink yogurt. This was a drink yogurt with a prominent
yogurt fermentation flavor and a body.
Example (IV-2-21) Low-Calorie Pasteurized Lacetic Acid Bacteria
Drink
[0805] TABLE-US-00085 Sucralose 0.012 (kg) Water-soluble soybean
polysaccharide(SSHC)* 0.40 Fermented milk (SNF 20%) 15.00 Flavor*
0.10 Water Balance Total 100.00 L
[0806] According to the above recipe, sucralose and SSHC were added
to water and dissolved by heating at 80.degree. C. for 10 minutes.
After cooling to room temperature, fermented milk was added and the
mixture was adjusted to pH 3.8 with 50% lacetic acid and heated up
to 75.degree. C. The mixture was then homogenized by means of a
homogenizer at 150 kg/cm.sup.2 and further heated to 93.degree. C.
Then, the flavor was added and the mixture was filled into a
container to provide a low-calorie pasteurized lacetic acid
bacteria drink. This drink was a pasteurized lacetic acid bacteria
drink with a good balance between fermentation flavor and sumptuous
milky sweetness.
Example (IV-2-22) Pasteurized Lacetic Acid Bacteria Drink
[0807] A commercial concentrated lacetic acid bacteria drink was
diluted 4-fold with water, followed by addition of 0.02% of
sucralose and 0.15% of soybean polysaccharide. The mixture was
heated to 93.degree. C. and filled into a bottle. A drink (control)
prepared by adding 10% of sugar as the sweetness equivalent of the
above sucralose had a heavy mouth-feel with an unpleasant sensation
on swallowing but the drink of the invention was a savory drink
giving a delightful sensation on swallowing without the
sedimentation drawback.
Example (IV-2-23) Low Calorie Sour Milk Drink
[0808] TABLE-US-00086 Sucralose 0.0006 (kg) Sugar 5.00
Fructose/glucose syrup (75%) 5.00 Water-soluble soybean
polysaccharide 0.40 (SSHC)* Skim milk powder 3.50 Citric acid
(crystals) 0.45 Flavor* 0.10 Water Balance Total 100.00 L
[0809] According to the above recipe, sucralose and all other
ingredients but skim milk powder and flavor were added to water and
dissolved by heating at 80.degree. C. with stirring for 10 minutes.
The solution was cooled to room temperature. Then, skim milk powder
dissolved in water with stirring in advance was added and the
mixture was stirred and adjusted to pH 3.9 with 50% lacetic acid.
The mixture was heated to 75.degree. C., homogenized with a
homogenizer at 150 kg/cm.sup.2, and further heated up to 93.degree.
C. Then, the flavor was added and the whole was filled into a
container to give a low-calorie sour milk drink. Compared with the
sucralose-free control, the low-calorie sour milk drink thus
obtained was a sour milk drink with an enhanced milky flavor.
Example (IV-2-24) Strawberry Milk Drink
[0810] TABLE-US-00087 Skim milk powder 2.80 (kg) Whole milk powder
3.00 Sucralose 0.02 Emulsifier (Homogen 870)* 0.06 Color* 0.05
Flavor* 0.10 Water Balance Total 100.00 L
[0811] According to the above recipe, sucralose, skim milk powder,
whole milk powder and emulsifier were added to water and dissolved
by heating at 80.degree. C. with stirring for 10 minutes. The
solution was homogenized with a homogenizer at 150 kg/cm.sup.2,
supplemented with the color and flavor, filled into a container.
This was pasteurized by heating at 85.degree. C. for 30 minutes to
give a strawberry milk drink. This milk drink was a fruity
strawberry milk drink with a superb blend of strawberry flavor and
milk flavor.
Example (IV-2-25) Calcium-Enriched Nonfat Milk
[0812] <Formula> TABLE-US-00088 Skim milk powder 12.00 (kg)
Egg calcium 1.00 Sucralose 0.00035 Emulsifier (Homogen 1319)* 0.40
Flavor* 0.10 Water Balance Total 100.00 L
Example (IV-2-26) Cream Soda
[0813] <Syrup> TABLE-US-00089 Sweetened nonfat condensed milk
3.00 (kg) Citric acid (crystals)* 0.04 Sucralose 0.025 Color* 0.60
Flavor* 0.10 Water Balance Total 40.00 L
[0814] A syrup prepared according to the above recipe in the
routine manner was taken in containers, 80 ml per container, made
up to 200 ml/container with carbonated water and pasteurized at
70.degree. C. for 20 minutes to give a cream soda. The cream soda
thus obtained was a cream soda (milk-containing carbonated drink)
intensified in the sparkling impact of carbonated water and the
flavor of milk in good balance.
Example (IV-3-1) Powdered Green Tea-Milk Drink
[0815] TABLE-US-00090 Cow's milk 10.00 Skim milk powder 3.50
Emulsifier preparation 0.70 (microcrystalline cellulose, sucrose
fatty acid ester) Sucralose 0.01 Water 85.00
[0816] A mixture of the above ingredients was heated at 50.degree.
C. for 10 minutes. Then, 0.05 part of sodium hydrogen carbonate,
0.5 part of powdered green tea, 0.03 part of a color preparation
(safflower color, gardenia color), and 0.2 part of a flavor were
added and the whole was made up to 100 parts with water. This
dilution was homogenized with a homogenizer (150 kg/cm.sup.2),
filled into cans, and retort-sterilized at 121.degree. C. for 20
minutes to give a drink having a sumptuous flavor of powdered green
tea.
Example (IV-3-2) Sugarless Straight Tea
[0817] TABLE-US-00091 Black tea extract 20.00 (Darjeeling tea,
40-fold extract) Erythritol 3.00 Sucralose 0.003 Flavor 0.05 Water
Balance Total 100.00
[0818] According to the above recipe, all ingredients were evenly
admixed and the mixture was filled into cans and retort-sterilized
at 121.degree. C. for 20 minutes to give a drink with a sumptuous
flavor of black tea.
Example (IV-4-1) Apple Juice-Containing Drink
[0819] TABLE-US-00092 Clear apple juice, 1/5 conc. 2.20 Citric acid
0.10 Vitamin C 0.05 Sucralose 0.014 Oligosaccharide 1.00
Water-soluble diet fiber 8.00 Reducing maltose syrup 1.50 Water
Balance Total 100.00
[0820] According to the above recipe, all ingredients were blended
and heated to 93.degree. C., at which temperature 0.1 part of an
emulsified color and 0.12 part of a flavor were added. The mixture
was filled into a bottle to give a drink having a fresh flavor of
apple juice.
Example (IV-5-1) Hard Yogurt
[0821] TABLE-US-00093 A: Skim milk powder 9.00 Unsalted butter 5.00
Water 34.00 B: Sugar 6.50 Sucralose 0.016 Gelatinizer preparation
(gelatin, agar) 0.60 Water 45.00
[0822] Ingredients A were admixed and dissolved by heating at
50.degree. C. On the other hand, ingredients B were admixed and
heated at 90.degree. C. for 10 minutes. The two solutions were
combined and made up to 97 parts with water. Then, at 70.degree.
C., the dilution was homogenized at 150 kg/cm.sup.2 and 0.15 part
of a flavor was added. After cooling to 40.degree. C., 3 parts of
starter yogurt was added and the fermentation was carried out to pH
4.6 at 40.degree. C. to give a hard yogurt. This hard yogurt had an
improved taste with a marked enhancement in milk flavor.
Example (IV-5-2) Whipped Cream
[0823] TABLE-US-00094 1. Coconut oil (mp 35.degree. C.) 27.00 2.
Glycerin fatty acid ester 0.10 3. Lecithin 0.15 4. Skim milk powder
3.30 5. Sucralose 0.012 6. Reducing starch sugar 25.00 7.
Emulsifier (Homogen 1009)* 0.70 8. Sodium metaphosphate, 10% sol.
1.00 9. Water Balance Total 100.00
[0824] Of the above recipe, ingredients 1.about.3 were melted
together at about 70.degree. C. in advance and ingredients 4 and 5
were mixed into the melt. Then, a solution of ingredient 6 in hot
water at 75.degree. C. was added under gentle stirring. When the
temperature had reached 75.degree. C., ingredient 7 was added and
dissolved by heating at 75.degree. C. with stirring for 10 minutes.
Thereafter, ingredient 8 was added and the whole was made up to 100
parts with water. The resulting mixture was homogenized with a
homogenizer (pressure: 1st stage 40 kg/cm.sup.2, 2nd stage 0
kg/cm.sup.2) and the homogenate was fed at that pressure to a
sterilizer, where it was sterilized at 120.degree. C. for about 3
seconds. After cooling to 7.degree. C., the mixture was incubated
for aging (ripening) at 5.degree. C. for 12 hours. The mixture was
whipped to 120% overrun to give a whipped cream.
Example (IV-5-3) Coffee Whitener
[0825] TABLE-US-00095 1. Purified coconut oil 36.00 2. Casein
sodium 4.50 3. Skim milk powder 5.00 4. Sucralose 0.001 5.
Trisodium citrate 0.20 6. Sucrose fatty acid ester 0.40 7. Lecithin
0.05 8. Milk flavor 0.10 9. Water Balance Total 100.00
[0826] Ingredients 2.about.6 were added to water and dissolved by
heating at 75.degree. C. with stirring for 10 minutes. Then, a
solution of ingredient 7 in ingredient 1 was added in small
portions and a preliminary mixing was performed for 10 minutes.
Ingredient 8 was then added and the whole was made up to 100 parts
with water. The mixture was homogenized at a homogenizer pressure
of 100 kg/cm.sup.2, then quenched to 10.degree. C. or below, and
filled into a container to give a coffee whitener.
Example (IV-6-1) Hard Candy
[0827] TABLE-US-00096 Lactitol 70.00 (g) Starch syrup (water
content 25%) 40.00 Water 20.00 Sucralose (20% aq. sol.) 0.42
[0828] According to the above recipe, all ingredients were mixed
together and concentrated mildly to 150.degree. C. (total weight
100 g). Then, the mixture was cooled to 130.degree. C., and after
addition of a color and a flavor where necessary, it was poured
into molds and solidified to give candies according to the
invention. As control, using 70 g of granulated sugar in lieu of
said lactitol and sucralose, hard candies were prepared in
otherwise the same manner. Comparison of the hard candies of the
invention with the control hard candies showed that whereas the
former were hard candies having a rich texture with a note of
transparency and a clear-cut sweetness, the latter control candies
were hard candies which were somewhat brown in color and had a
heavy sweetness with a hint of bitterness.
Example (IV-6-2) Ginger Candy
[0829] TABLE-US-00097 A: Reducing lactose 60.00 Reducing maltose
syrup 56.00 Water 30.00 B: Ginger paste 1.50 Sucralose 0.03 Flavor
0.075
[0830] The above ingredients A were admixed and concentrated to
155.degree. C. After cooling to 110.degree. C., ingredients B were
added and the whole was molded to give ginger candies with a
stimulating ginger flavor.
Example (IV-6-3) Throat Soothing Herb Candy
[0831] TABLE-US-00098 A: Lactitol (monohydrate) 60.00 Reducing
maltose syrup (75% solids) 56.00 Water 20.00 B Sucralose 0.045 Herb
extract mixture 0.60 Peppermint flavor 0.20 Caramel color (liquid)
0.20
[0832] The above ingredients A were admixed and concentrated to
190.degree. C. After cooling to 140.degree. C., ingredients B were
added and the whole was molded and cooled to give throat-soothing
herb candies. The throat-soothing herb candies thus obtained had a
delicious sweetness and a superb blend of herb and mint
flavors.
Example (IV-6-4) Lemon Gummy Candy
[0833] TABLE-US-00099 Acid gelatin (250 Bloom) 7.00 Water 12.00
Reducing starch syrup 80.00 (Towa Kasei Kogyo K.K., PO-60) Reducing
starch syrup 20.00 (Towa Kasei Kogyo K.K., Amameal) Lemon juice,
1/4 conc. 1.25 Citric acid (crystals) 1.00 Sucralose 0.02 Color
0.02 Flavor 0.02
[0834] According to the above recipe, gelatin was added to 11 parts
of water and dissolved by heating at 80.degree. C. to prepare an
aqueous gelatin solution. To this solution was added 78 weight
parts of a boiled concentrate of reducing starch syrup (PO-60) and
reducing starch syrup (Amameal). Further, a mixed solution prepared
by dissolving lemon juice 1/4 conc., citric acid and sucralose in 1
part of water at 80.degree. C. was added and the color and flavor
were further added. The whole was poured into starch molds and
dried to a moisture content of 16% to give lemon gummy candies.
Though sugarless, the resulting lemon gummy candies had a toothsome
sweetness and a potentiated fresh lemon flavor with a satisfactory
flavor release profile.
Example (IV-6-5) Caramel
[0835] TABLE-US-00100 Sugar 18.00 Starch syrup 45.00 Sweetened
condensed milk 45.00 Vegetable fat/oil 3.50 Lecithin 0.20 Sucralose
0.0006 Flavor (caramel flavor) 0.10 Fondant 5.00 Water 5.00
[0836] According to the above recipe, all ingredients but fondant
and flavor were admixed, dissolved at 60.degree. C., and
concentrated to 125.degree. C. After cooling to 70.degree. C.,
fondant and flavor were added and the mixture was aged at
50.degree. C. for 5 hours and then molded to give caramels.
Compared with the sucralose-free control, the above caramels had an
improved mellow caramel flavor.
Example (IV-6-6) Pretzel
[0837] <Dough> TABLE-US-00101 Hard flour 100.00 Unsalted
butter 25.00 Sugar 7.50 Common salt 2.00 Baking powder 1.35 Soybean
diet fiber 0.80 Sucrose fatty acid ester 0.30 Sucralose 0.018
Flavor 0.20
[0838] Using a universal stirring mixer, all the above ingredients
were admixed at 105 rpm for 3 minutes. To the mixture was added 40
parts of water and the whole was kneaded at 105 rpm for 6 minutes
to prepare a batter. The batter was wrapped in wrapping film and
allowed to sit at room temperature for 30 minutes. The batter was
spread to a thickness of 3 mm and cut to 5 mm W.times.12 cm. The
cuttings were baked in an oven at 180.degree. C. for 25 minutes and
sprinkled with 3 parts of salad oil, 0.2 part of butter flavor, and
0.45 part of common salt, all based on 100 parts of the batter. As
a result, pretzels having an improved taste full of flavor and
butter-like mouth-feel could be obtained.
Example (IV-6-7) Mint Tablet (Tablet Confectionery)
[0839] TABLE-US-00102 Sorbitol 94.00 Peppermint flavor 5.00
Sucralose 0.15 Sucrose fatty acid ester 1.00
[0840] According to the above recipe, mint tablets were prepared in
the routine manner. The resulting mint tablets had a savory
sweetness with an enhanced pleasing spicy flavor of mint.
Example (IV-6-8) Yogurt Tablet (Tablet Confectionery)
[0841] TABLE-US-00103 Trehalose (granulated) 92.60 Fermented milk
powder 5.00 Sucralose 0.08 Citric acid (anhydrous) 1.00 Yogurt
flavor 0.20 Sucrose fatty acid ester 1.50
[0842] According to the above recipe, yogurt tablets were prepared
in the routine manner. The trehalose was used as granulated with
guar gum beforehand in the conventional manner. The yogurt tablets
thus obtained had a savorous sweetness and an enhanced fresh yogurt
flavor.
Example (IV-6-9) Lemon Tablet (Tablet Confectionery)
[0843] TABLE-US-00104 Sugar (granulated) 93.50 Powdered lemon juice
2.00 Sucrose fatty acid ester 1.00 Citric acid (anhydrous) 0.50
L-ascorbic acid 3.00 Sucralose 0.001
[0844] According to the above recipe, lemon tablets were prepared
in the routine manner. The sugar was used as granulated with guar
gum beforehand in the conventional manner. Compared with a
sucralose-free control, the lemon tablets obtained above had a good
taste with an improved balance between sweetness and sourness with
the unsavory taste of vitamin C have been masked.
Example (IV-6-10) Mint Gum
[0845] TABLE-US-00105 Sucralose 0.13 (kg) Gum base 25.00 Lactitol
(Nikken Chemicals) 67.20 Sugar alcohol 5.00 (PO-20: Towa Kasei
Kogyo K.K.) Glycerin 0.50 Peppermint oil* 1.50 Mint flavor* 0.50
Color* 0.20
[0846] According to the above recipe, ingredients were kneaded into
the gum base and molded to give a mint gum. This mint gum was a
chewing gum having a savory sweetness and an adequate intensity of
refreshing mint sensation.
Example (IV-6-11) Apple Bubble Gum
[0847] TABLE-US-00106 Sucralose 0.084 (kg) Gum base 30.00 Palatinit
(Mitsui Sugar) 70.00 Glycerin 0.50 Citric acid (crystals)* 1.00
Flavor (apple flavor)* 0.80
[0848] According to the above recipe, ingredients were kneaded into
the gum base and molded in the routine manner to give a bubble gum.
This bubble gum was an apple-flavored chewing gum having a savorous
sweetness and giving a fruity fresh sensation.
Example (IV-6-12) Strawberry Gum
[0849] TABLE-US-00107 Sucralose 0.001 (kg) Gum base 23.00 Sugar
62.00 Starch syrup 5.00 Citric acid (crystals)* 1.20 Strawberry
flavor* 0.20 Red cabbage color* 0.20
[0850] According to the above recipe, ingredients were kneaded into
the gum base and molded in the routine manner to give a strawberry
gum. This gum was a chewing gum having a savorous sweetness and a
rich nectarous strawberry flavor.
Example (IV-6-13) Chocolate
[0851] TABLE-US-00108 Cacao mass 40.00 Cacao butter 10.00 Reducing
lactose 50.00 Lecithin 0.40 Vanillin 0.05 Sucralose 0.03
[0852] According to the above recipe, a chocolate was prepared in
the routine manner. The resulting chocolate was a very toothsome
chocolate having a savorous sweetness and an enhanced chocolate
flavor (cacao flavor).
Example (IV-6-14) Strawberry-Flavored Chocolate
[0853] TABLE-US-00109 Cacao butter 25.00 Hard butter 7.00 Whole
milk powder 27.00 Sugar 41.00 Lecithin 0.30 Strawberry flavor 0.20
Vanillin 0.02 Beet red preparation 0.50 Sucralose 0.001
[0854] According to the above recipe, a strawberry-flavored
chocolate was prepared in the routine manner. This chocolate was a
toothsome strawberry-flavored chocolate with the milk and
strawberry flavors intensified in good balance as compared with the
sucralose-free control.
Example (IV-7-1) Tare (Sauce) for Yakinik
[0855] TABLE-US-00110 Sucralose 0.008 (kg) Reducing starch syrup
20.00 (Amameal: Towa Kasei Kogyo K.K.) Trehalose 0.50 (Trehaose:
Hayashibara K.K.) Koikuchi soy sauce 24.00 Mirin 4.00 Apple puree
19.00 Garlic paste 4.50 Ginger paste 4.50 Sesame oil 0.10 Xanthan
gum* 0.50 Red pepper powder 0.10 Black pepper powder 0.05 Condiment
(Sanlike Aji Extract)* 3.00 Condiment (Sanlike Beef Extract)* 1.00
Condiment (Sanlike Amino Base Super N)* 0.20 Citric acid (crystals)
0.20 Parched sesame 0.40 Water Balance Total 100.00 kg
[0856] According to the above recipe, a tare for yakiniku was
prepared by the established procedure. The resulting tare had an
increased impact of sweetness and saltiness with a prominent soy
flavor.
Example (IV-7-2) Tomato Ketchup
[0857] TABLE-US-00111 Sucralose 0.019 (kg) Tomato paste 40.00 Wine
vinegar 18.00 Fructose/glucose syrup 5.00 Common salt 2.50 Onion
powder 0.10 Garlic powder 0.07 Cinnamon powder 0.02 Clove powder
0.01 Water Balance Total 100.00 kg
[0858] According to the above recipe, a tomato ketchup was prepared
by the established procedure. This product was a ketchup having an
intensified tomato flavor with the acrid sourness of wine vinegar
masked. When this product was poured on a hamburger steak, the
savoriness of meat was enhanced to make the steak more
appetizing.
Example (IV-7-3) Tsuyu (Soup)
[0859] TABLE-US-00112 Sucralose 0.011 (kg) Koikuchi soy 26.00
Usukuchi soy 10.00 Fish soy (Marinaji P, MGC Marinaji) 5.00 Mirin
10.00 Sodium L-glutamate 3.00 Condiment 0.10 (Yamasa IG: Yamasa
Corporation) Condiment (Sanlike) 6.00 Common salt 0.60 Water
Balance Total 100.00 kg
[0860] According to the above recipe, a condiment soup was prepared
in the routine manner. When this soup was diluted 3-fold and used
as a somen soup, the flavors of soy and soup were emphasized so
that the somen could be eaten with greater satisfaction. When the
soup was diluted 1.5-fold and used as a tempura dip soup, the
tastes of ingredients of the tempra were improved so that the
tempura could be relished with greater gratification.
Example (IV-7-4) Soy Sauce
[0861] Usukuchi soy was diluted 10-fold with hot water and
sucralose was added at the level of 0.0004%. Compared with
sucralose-free control, the saltiness of the soy was milder and, at
the same time, the characteristic savory flavor of the soy became
the more prominent. When koikuchi soy was supplemented with 0.0005%
sucralose and added to unseasoned grilled saury, the taste of the
saury was enlivened to make it more palatable.
Example (IV-7-5) Dressing
[0862] <Water phase> TABLE-US-00113 Sucralose 0.009 (kg)
Koikuchi soy 20.00 Vinegar (acidity 10%) 8.50 Fish soy 3.00
(Marinaji M-15, MGC Marinaji) Lemon juice 2.00 Common salt 2.00
Sodium L-glutamate 0.20 Red pepper powder 0.05 Condiment (Sanlike
Aji Beef)* 0.20 Condiment (Sanlike Chinese Base)* 0.30 Condiment
(Sanlike Pork)* 0.50 Parched sesame 0.30 Xanthan gum* 0.10 Water
Balance Total 100.00 kg
[0863] <Oil Phase> TABLE-US-00114 Sesame oil 20.00 (kg) Corn
salad oil 79.00 Seasoning flavor 1.00 (Chinese seasoning oil)*
Total 100.00 kg
[0864] According to the above recipe, a dressing was prepared in
the routine manner. The ratio of the water layer to the oil layer
was set to 140:60, by weight. The resulting dressing had the tart
edge of vinegar blunted and the flavors of sesame and soy
intensified.
Example (IV-7-6) Miso
[0865] A miso containing 0.0075% of sucralose and a bonito stock
(seasoning) were used to prepare a miso soup. Compared with
sucralose-free control, this soup had the pungency of salt rounded
off, with an enhancement in the flavors of miso and stock in good
balance so that it could be relished with gusto.
Example (IV-7-7) Retort Curry
[0866] TABLE-US-00115 Sucralose 0.0008 (kg) Onions (minced) 7.00
Unsalted butter 4.50 Garlic paste 0.60 Ginger paste 0.50 Wheat
flour 4.50 Fruit chutney 3.00 Tomato paste 0.50 Curry powder 1.80
Common salt 0.55 Sodium L-glutamate 0.48 Nucleotide condiment*
0.015 Condiment (Sanlike demiglace)* 1.00 Condiment (Sanlike Pork)*
0.50 Condiment (Sanlike Bouillon)* 1.00 Potato 7.00 Carrot 5.00
Beef 10.00 Water Balance Total 100.00 kg
[0867] According to the above recipe, a retort curry was prepared.
Thus, onions, garlic paste, and ginger paste were fried with
unsalted buffer, and with wheat flour added, the mixture was
further fried. Then, the remaining materials other than potato,
carrot and beef were added and fried and the heating was continued
with stirring until a sufficient viscosity had developed. Then,
potato, carrot and beef were added and the mixture was
retort-sterilized at 121.degree. C. for 20 minutes to give a retort
curry. This retort curry had a prominent spicy flavor with a
body.
Example (IV-7-8) Sausage
[0868] <Meat> TABLE-US-00116 Pork (hock) (minced, 5 mm) 70
(kg) Lard (minced, 5 mm) 10 Iced water 20 Total 100 kg
[0869] <Auxiliary Ingredients> TABLE-US-00117 Sucralose
0.0017 (kg) Common salt 1.70 Sodium nitrite 0.012 Polyphosphate
0.30 Sodium L-ascorbate 0.08 Casein sodium 1.00 White pepper powder
0.10 Potassium sorbate 0.20 Condiment (Sanlike Amino Base Super)*
0.30 Condiment (Sanlike Spice Mix AR-1)* 0.50
[0870] According to the above recipe, a sausage was prepared in the
routine manner. This sausage had a strong meat flavor with a
body.
Example (IV-7-9) Ume-Zuke
[0871] Desalted umeboshi (salted and dried ume) was immersed in 2.5
times its weight of a condiment liquor of the following composition
for 20 days to prepare a ume-zuke. This ume-zuke had the sourness
and saltiness sufficiently mellowed and was delicious with a
prominent ume flavor.
[0872] <Condiment Liquor> TABLE-US-00118 Sucralose 0.005 (kg)
Reducing starch syrup 9.00 (SE-600, Nikken Chemicals) Erythritol
(Nikken Chemicals) 1.00 Fish soy (Marinaji M-15, MGC Marinaji) 0.50
Condiment (Sanlike Umami Super N)* 1.00 Condiment (Sanlike Amino
Base Super N)* 1.00 Common salt 9.60 Vinegar 6.00 Citric acid
(crystals) 2.00 Salted mirin 1.00 Color 0.30 Water Balance Total
100.00 kg
Example (IV-7-10) Sweet-Pickled Ginger
[0873] TABLE-US-00119 Common salt 7.00 (kg) Vinegar (acidity 10%)
4.80 Lactic acid (50%) 1.00 Citric acid (crystals) 1.20 D-sorbitol
(70%) 8.50 Sodium L-glutamate 1.10 Condiment (Sanlike Aji Beef)*
0.50 Sucralose 0.01 Water Balance Total 100.00 kg
[0874] According to the above recipe, raw materials were blended,
dissolved and boiled. After cooling to room temperature, the
mixture was made up to 100 kg to give a pickling liquor.
Separately, 80 kg of ginger root was sliced, bleached in hot water
for 1 minute, and cooled in cold water. These slices were soaked in
the above pickling liquor to prepare a sweetened pickle. This
sweetened ginger pickle fully retained the stimulating savor of
ginger and yet had the sourness rounded off to make it more
palatable.
Example (IV-7-11) Fried Kamaboko
[0875] TABLE-US-00120 Sucralose 0.0036 (kg) Ground fish paste 50.00
Common salt 1.50 Condiment (Sanlike Amino base Super N)* 0.30
Glycine 0.50 Sodium acetate (anhydrous) 0.30 Potato starch 8.00
Mirin 1.00 Iced water Balance Total 100.00 kg
[0876] According to the above recipe, a fried kamaboko was prepared
in the routine manner. Thus, minced fish meat was ground and salted
with common salt, and the remaining raw materials were added. The
mixture was fine-milled into a paste. The paste was deaerated in a
deaerating bag, set in a mold, and allowed to sit for the
development of elasticity at 40.degree. C. for 1 hour. The molded
paste was fried in oil at 170.degree. C. for 3 minutes to give a
fried kamaboko. This was a delicious fried kamoboko having the
savory taste characteristic of kamaboko and an appetizing fry
flavor intensified and the unpleasant fishy odor masked.
Example (IV-7-12) Fried Potato Snack
[0877] The fried potato (sliced) prepared by the routine procedure
was dusted with 4% of a beef consomme seasoning containing 0.01% of
sucralose and ingested. Compared with sucralose-free control, the
appetizing flavor of fried potato and the full-bodied flavor of
beef consomme were accentuated so that the product could be
relished with greater gratification.
Example (IV-7-13) Sesame Dressing for Shabushabu
[0878] TABLE-US-00121 Sesame paste 13.00 Usukuchi soy 12.00 Vinegar
11.00 Garlic powder 0.10 Ginger powder 0.10 White pepper 0.10
Chicken extract 3.00 Yeast extract 3.00 Sesame oil 1.00
Fructose/glucose syrup 8.00 Mirin 15.00 White miso 10.00 Thickener
preparation 3.50 (xanthan gum, pectin) Sucralose 0.018 Flavor 0.15
Water Balance Total 100.00
[0879] According to the above recipe, all ingredients were blended
and heated to 80.degree. C. with stirring to give a goma-dare
(sesame-containing dip soup) for shabushabu. This goma-dare had an
enhanced sesame flavor and was very delicious.
Example (IV-7-14) Tare for Yakiniku (Miso Type)
[0880] TABLE-US-00122 Koikuchi soy sauce 25.00 Miso 14.00
D-sorbitol 12.00 Common salt 3.20 Garlic powder 3.30 Garlic paste
2.00 Beef extract 1.00 Parched sesame 0.50 Sodium L-glutamate 0.50
Ginger paste 0.40 Amino acid condiment 0.70 Nucleotide condiment
0.01 Sucralose 0.016 Water Balance Total 100.00
[0881] According to the above recipe, all ingredients were blended
and heated to 80.degree. C. to give a tare for yakiniku (e.g.
grilled beef). This was a delicious tare with an outstanding miso
flavor.
Example (Iv-7-15) Miso-Dare for Gohei-Mochi
[0882] TABLE-US-00123 White miso 150.00 Red miso 50.00 Egg yolk
19.00 Sake 100.00 Mirin 32.00 Reducing starch hydrolysate 36.00
Sucralose 0.045
[0883] According to the above recipe, all ingredients were heated
with stirring until the total weight had become 320 parts on
evaporation of water to give a miso-dare. Separately, boiled rice
kneaded and molded on a wooden grill was coated with the above
miso-dare and lightly baked. As a result, a Gohei-mochi with an
appetizing miso flavor was obtained.
Example (IV-7-16) Smoked Sausage
[0884] TABLE-US-00124 <Meat> Minced pork (hock) 85.00 Iced
water 7.00 Cow's milk 3.00 Whole egg 4.00 <Condiment> Common
salt 24.00 Amino acid condiment 3.20 Spice 8.65 Minced onion 16.00
Potato starch 48.00 Sucralose 0.15
[0885] The meat material prepared according to the above recipe and
a seasoning liquor were blended in a ratio of 16:1, mixed on a
mixer, and filled into sheep gut casings. The filled casings were
dried at 50.degree. C. for 30 minutes and smoked at 60.degree. C.
for 30 minutes. Then, these sausages were boiled at 78.degree. C.
for about 30 minutes until the center of the sausage had become
about 70.degree. C. As a result, a sausage with a pleasing smoke
flavor could be obtained.
Example (IV-7-17) Tobacco
[0886] A commercial cigarette was unwrapped and 100 parts of the
tobacco was sprayed with 5 parts of an aqueous solution composed of
0.04 part of sucralose and 99.96 parts of water. After drying at
60.degree. C. for 50 minutes, the tobacco was wrapped again and a
puff test was made to evaluate its flavor. As a result, the
cigarette was found to have acquired a more mellow flavor.
Example V
Preservative and Food with Improved Quality of Taste
Example (V-1-1)
[0887] Preservative with an Improved Quality of Taste: Thick
Eggroll TABLE-US-00125 Whole egg 70.00 Starch 2.00 Stock 2.00 Sugar
0.60 Common salt 0.40 Preservative (Sodium acetate preparation)
1.00 Sucralose 0.001 Water Balance Total 100.00
[0888] The above formulation was baked on a mild fire to a degree
short of charring to make a thick eggroll. This eggroll had the
taste of the preservative preparation masked and was delicious.
Example (V-1-2)
[0889] Preservative with an Improved Quality of Taste: Custard
Cream TABLE-US-00126 Water 50.00 Carrageenan 0.40 Gelatin 0.50 Corn
starch 4.00 Corn syrup solids 3.00 Granulated sugar 10.00 Glucose
7.00 Skim milk powder 4.00 Whole egg 3.50 Isomerized glucose syrup
7.00 Sweetened nonfat condensed milk 3.00 Unsalted butter 6.50
Preservative (glycine preparation) 0.70 Sucralose 0.008
[0890] The above formulation was heated on a water bath with
stirring. After cooling to 60.degree. C., 0.1 part of a flavor and
0.02 part of carotene color were added. The resulting custard cream
had the unpleasant flavor of the preservative preparation (glycine
preparation) masked.
Example (V-2-1)
Caffeine Tablets with an Improved Quality of Taste
[0891] In the production of caffeine tablets containing 90 mg of
caffeine per tablet by the established pharmaceutical procedure,
sucralose was formulated in a proportion of 0.3% without addition
of any other sweetener. As a result, tablets with the bitter taste
of caffeine masked and an improved taste facilitating its ingestion
could be obtained.
Example (V-2-2)
[0892] Masking of Retort Odor: Retort Chinese-Style Donburi
TABLE-US-00127 <Soup> Usukuchi soy sauce 72.00 Sake 46.00
Common salt 4.00 Sodium L-glutamate 1.30 Nucleotide condiment 0.07
Chicken extract powder 1.00 Sucralose 0.0112 Water 209.00 <Solid
ingredients> Pork 200.00 Squid 120.00 Shrimp 80.00 Lentinula
edodes 70.00 Boiled bamboo shoots 160.00 Carrots 60.00 Onions
240.00
[0893] Pork, squid and shrimp were fried briefly on a strong fire
with 50 parts of lard in advance. Separately, 54 parts of lard was
taken in a pan and Lentinula edodes, boiled bamboo shoots, carrots
and onions were fried. Thereafter, the pork and others tried in
advance were added and the soup was also added. When the mixture
had begun to boil, 16 parts of potato starch dissolved in a small
quantity of water was added. The food thus obtained was dispensed
into aluminum pouches and retort-sterilized at 120.degree. C. for
20 minutes. As a result, a good-tasting food with the metallic
retort odor masked significantly could be obtained.
Example (V-2-3) Canned Mandarin Orange
[0894] <Syrup> TABLE-US-00128 Sugar 10.00 Fructose/glycose
syrup 10.00 Citric acid 0.25 Trisodium citrate 0.10 Sucralose 0.003
Water Balance Total 100.00
[0895] Ingredients were blended according to the above recipe and
heated at 80.degree. C. for 10 minutes, followed by addition of
0.25 part of a flavor to give a syrup. The syrup and the mandarin
orange pulp as peeled and pretreated in the routine manner were
filled into cans and, after clinching, pasteurized at 85.degree. C.
for 30 minutes. The canned fruit thus obtained had been well masked
of the canned food odor. Moreover, the emanation of a canned food
odor remained to be well inhibited even after 1 year of
storage.
Example (V-2-4) Squid Dainty
[0896] TABLE-US-00129 Koikuchi soy sauce 20.00 Usukuchi soy sauce
10.00 Fish/shellfish-derived condiment 5.00 Mirin 10.00 Vinegar
2.00 Sugar 28.00 Common salt 1.00 Sodium L-glutamate 2.00 Umami
extract 1.40 Disodium succinate 0.20 Garlic powder 0.05 Sucralose
0.017
[0897] Ingredients were blended according to the above recipe and
heated up to 85.degree. C., at which temperature 0.01 part of a
flavor was added. The mixture was made up to 100 parts with water
to make a seasoning liquor for a squid dainty Separately, squid was
boiled at 80.degree. C. for 3 minutes, stretched thin, and colored
with a coloring solution composed of 0.1 part of annatto color and
99.9 parts of water to give a squid for a squid dainty. The above
seasoning liquor and ingredient squid were soaked together in a
ratio of 2:1 overnight and dried at 60.degree. C. for 1.5 hours. It
was further dipped in the seasoning liquor and dried at 60.degree.
C. for 15 minutes. As a result, a squid dainty with the fishy smell
of squid masked and an improved flavorsome taste of squid could be
obtained.
Example (V-2-5) WHITE bread
[0898] TABLE-US-00130 <Sponge> Hard flour 70.00 (kg) Yeast
food 0.10 Live yeast 2.00 Sucralose 0.006 Water 40.00 <Dough>
Hard flour 30.00 Sugar 3.00 Common salt 2.00 Skim milk powder 2.00
Shortening 5.00 Water 25.00
[0899] According to the above recipe, white bread was prepared in
the routine manner (70% sponge system). Baking was carried out at
220.degree. C. for 40 minutes. Compared with sucralose-free
control, the white bread obtained was delicious with the
characteristic savory flavor of bread potentiated.
Example (V-2-6) Pretzel
[0900] <Dough> TABLE-US-00131 Hard flour 100.00 Unsalted
butter 25.00 Sugar 7.50 Common salt 2.00 Baking powder 1.35 Soybean
diet fiber 0.80 Sucrose fatty acid ester 0.30 Sucralose 0.018
Flavor 0.20
[0901] Using a universal stirring mixer, the above ingredients were
mixed at 105 rpm for 3 minutes. This was diluted with 40 parts of
water and further mixed at 105 rpm for 6 minutes to prepare a
batter. The batter was wrapped in wrapping film and allowed to sit
at room temperature for 30 minutes. This batter was spread in a
thickness of 3 mm and cut to 5 mm W.times.12 cm L. The cuttings
were baked in an oven at 180.degree. C. for 25 minutes. The baked
cuttings were sprinkled with 3 parts of salad oil, 0.2 part of
butter flavor and 0.45 part of common salt, all based on 100 parts
of the batter. As a result, pretzels having a sumptuous butter-like
flavor with an improved quality of taste could be obtained.
Example (V-2-7) Cookie
[0902] TABLE-US-00132 A: Unsalted margarine 24.00 B: Egg yolk 4.70
Trehalose 22.00 Sucralose 0.02 Flavor 0.20 Lemon juice 0.10 C: Soft
flour 48.50 Common salt 0.20 Baking powder 0.30
[0903] The above ingredient A was kneaded to a creamy consistency
and ingredients B were added and mixed. Then, a mixture of
ingredients C was added in 3 portions and gently mixed. The batter
was aged in the refrigerator for 1 hour, punched, and baked in an
oven at 160.degree. C. for 35 minutes Compared with sucralose-free
control, the resulting cookies had a crisp texture and an improved
flavor, reflecting improvements in the quality of taste.
Example (V-2-8) Cookie
[0904] TABLE-US-00133 A: Uncolored margarine 50.00 Flavor 0.55 B:
Reducing maltose powder 45.00 C: Egg yolk 10.00 Xylose preparation
0.80 (San Polymer KC-18)* D: Soft flour 100.00 Swelling agent 0.60
(San Over O-62)* Soybean polysaccharide 0.50 (SM-700)* Sucralose
0.02 Stevia extract 0.075
[0905] Ingredients A were respectively weighed into the bowl of a
universal stirring mixer and using a beater, the contents were
kneaded at 126 rpm for 90 minutes. Then, ingredient B was added and
the whole was kneaded at 126 rpm for 3 minutes. With the beating
continued, a mixture of ingredients C was added in small portions
and the whole was beaten for 5 minutes. Then, components D were
added and loosely mixed in and the whole was aged in the
refrigerator for 30 minutes. The resulting batter was spread in a
thickness of 5 mm, molded, and baked in an oven at 170.degree. C.
for both the top and bottom fires for 13.about.15 minutes to give
cookies.
Example (V-2-9) Wrapping for Buns
[0906] TABLE-US-00134 A: Soft flour 500.00 Common salt 6.00 Baking
powder 2.50 Xanthan gum 1.00 Trehalose 60.00 Dried yeast 7.50 B:
Lukewarm water (35-40.degree. C.) 200.00 Sucralose 0.073 C: Lard
15.00
[0907] Ingredients A were blended and stirred together with all
ingredients B. After soft flour had absorbed water, ingredient C
was added and kneaded in, followed by 10 minutes of standing. The
batter was divided into small portions and, after filling with a
bean jam, allowed to ferment in a tea dryer (40.degree. C., 50% RH)
for 40.about.50 minutes and, then, steamed at 100.degree. C. for 20
minutes. Compared with sucralose-free control, the wrapping thus
obtained had the mealy odor masked and the bean jam bun was a
delicious refreshment with an improved quality of taste.
Example (V-2-10) Flour Paste
[0908] TABLE-US-00135 A: Soft flour 3.00 Corn starch 3.00 Gelling
agent (Gelup FLP)* 0.20 Sucralose 0.0087 Saccharin sodium 0.002
Flavor 0.50 Aging inhibitor 0.80 (San-Keeper NO. 283)* B: Reducing
maltose syrup 25.73 Cow's milk 62.54 Margarine 7.50 Sugar alcohol
10.70 .beta.-Carotene 0.06 C: Flavor 0.10
[0909] Ingredients 1.about.5, 7 and 8 were mixed in powdery state.
On the other hand, ingredients 6 and 9.about.12 were placed in a
pan and the above powdery mixture was added with stirring. Under
constant stirring to avoid charring, the mixture was boiled down to
100 weight parts on a gas burner. Then, ingredient 13 was added and
the whole was stirred, with the bottom of the pan kept immersed in
tap water. After cooling to 50.degree. C., the mixture was filled
into a vessel to give a flour paste.
Example VI
Flavor Compositions with Improved Flavors
Example (VI-1-1) Flavor Composition
[0910] To aliquots of a 0.1% aqueous solution of spearmint oil
(carvone content 60%) was added sucralose at the levels indicated
in Table 18. A panel of 20 experts was asked to ingest samples and
evaluate each for refreshing sensation and flavor. The results are
also shown in Table 18. TABLE-US-00136 TABLE 18 Panelists who Level
of answered that mint Global sucralose (%) flavor was enhanced
evaluation Comment 0 -- -- Adequate refreshing mint flavor 0.0003
11/20 .largecircle. Some enhancement of mint flavor 0.0005 16/20
.circleincircle. Enhancement of mint flavor Good mouth-feel 0.001
20/20 .circleincircle. Enhancement of refreshing sensation and mint
flavor Bodying effect expressed 0.005 14/20 .largecircle. Mint
flavor enhanced but sweetness which develops is a little
annoying
Example (VI-1-2) Flavor Composition
[0911] To a 0.005% solution of 1-menthol in water was added
sucralose at the levels indicated in Table 19 and a panel of 20
experts was asked to ingest samples and evaluate each for
refreshing sensation and flavor. The results are also shown in
Table 19. TABLE-US-00137 TABLE 19 Panelists who Level of answered
that mint Global sucralose (%) flavor was enhanced evaluation
Comment 0 -- -- Adequate refreshing sensation of menthol 0.0003
19/20 .circleincircle. Enhancement of menthol flavor Earlier
expression of flavor 0.0005 20/20 .circleincircle. Enhancement of
menthol flavor Good mouth-feel 0.001 12/20 .largecircle.
Enhancement of refreshing sensation and menthol flavor Slight
overall heaviness 0.005 5/20 .DELTA. Sweetness is a little
annoying
Example (VI-1-3) Dental Rinse
[0912] TABLE-US-00138 Ethanol 10.00 Sorbitol 15.00 Cetylpyridinium
chloride 0.05 Polyoxyethylene-hydrogenated castor oil 1.20 (60 E.O)
1-Menthol 0.50 Citric acid 0.30 Sodium citrate 0.15 Peppermint oil
(1-menthol 40%) 0.10 Sucralose 0.06 Anethole 0.02 Food Blue 0.001
Purified water Balance Total 100.00
INDUSTRIAL APPLICABILITY
[0913] The present invention provides novel uses for sucralose.
These uses are relevant to the application of the invention not
only in the field of foods but also in the pharmaceutical and
cosmetic field.
[0914] In accordance with the invention, there can be provided
sweeteners (sweetening compositions) having an excellent quality of
sweetness. There can also be provided, in accordance with the
invention, food compositions rendered easier to ingest through the
masking of the unpleasing odors or tastes of various ingredients.
Furthermore, in accordance with the invention, food compositions
can be provided with the desired physical functions such as
viscosity, gelatinization, emulsifiability, etc. expediently
without affecting the taste of foods. In addition, the invention
provides foods either improved or enhanced in texture, taste and
flavor.
* * * * *