TW201831095A - Sweetness enhancer and flavor composition for enhancing sweetness - Google Patents

Abstract

The purpose of the present invention is to provide: a sweetness intensifier which is more natural and never damages the palatability of a food or beverage (the original taste of the food or beverage); a flavor composition for intensifying sweetness, said flavor composition comprising a flavoring agent for foods and the sweetness intensifier; and a food or beverage containing the same. A sweetness intensifier which comprises as an active ingredient at least one member selected from among: (a) 4,5-epoxy-2E-decenal; (b) wine lactone; (c) methyl anthranilate; (d) phenyl acetic acid; and (e) ethyl tiglate.

Description

Sweetness enhancer and sweetness enhancing spice composition

[0001] The present invention relates to a sweetness enhancer which can be used for a food or drink having a sweet taste, and more particularly relates to 4,5-epoxy-2E-nonenal, wine lactone, ortho-aminobenzene a sweetness enhancer capable of imparting a sweetness-enhancing effect to a food or beverage as a component of methyl formate, phenylacetic acid or ethyl chrysanthemum acid; and a sweetener-enhancing fragrance composition comprising a food flavoring agent and the sweetness enhancer; Add these foods and beverages.

[0002] Glucose is a nutrient that is indispensable to living things, but excess intake is considered to be a cause of diseases such as obesity or diabetes. For example, according to the results published by the Ministry of Health, Labor and Welfare of Japan, the proportion of obese people is 28.6%, and the proportion of obese women is 20.3% (National Health/Nutrition Survey, 1995), diabetes The total number of patients exceeds 3.16 million (Japanese Heisei 26), all of which are serious lifestyle-related diseases. The national health problems caused by the excessive intake of high-calorie sweet sugar components such as fructose or glucose, which are caused by sucrose (sucrose), are more serious in Europe and America. Therefore, in the United States, the tax system for the amount of sugar in food and beverages has been introduced in a number of countries (salty tax; sugar tax; as a main target of carbonated drinks with sugar, it is also called soda tax. Etc.) As part of the measures to reduce sugar, or to conduct a review of the introduction. Among such backgrounds, the development of commodities that emphasize the removal of sugar or zero calories has become popular among food manufacturers, and there is a trend of low calorie in many food categories. In general, in the case of glycosidation, only the sugar is removed from the existing blending, and the balance of the taste of the food and beverage is deteriorated, and there is a problem that the consumer feels unsatisfied. [0003] On the other hand, non-saccharide sweetener ingredients such as aspartame, stevia, acesulfame lactone, sucralose, neotame, etc. are used for low calorie. Foods for sweetness and sweetness have increased. However, such a high-sweetness sweetener holds the opposite of the excellent performance of the sweetness of tens to thousands of times of sucrose, which imparts an unpleasant bitterness and pungent taste upon eating and drinking. And astringency, in addition, since the sweetness lasts for a long time, the sharpness of the taste is poor, and as a result, the taste quality is inferior to that of sucrose, giving the consumer an unpleasant taste of sweetness. . Thus, there is an urgent need to further improve this unpleasant taste. Therefore, simply not using the saccharide sweetener component or reducing it, there is a concern that the taste of the food and beverage is affected and the demand is reduced. [0004] In order to solve the above problems, it has been proposed to enhance the sweetness-enhancing sweetness enhancer even if the amount of the saccharide-based sweetener component contained in the food or beverage is not increased. For example, in Patent Document 1, a quinoline compound of the following formula has been proposed as a sweetness enhancing substance. [0005] In Patent Document 2, 2-(3-benzyloxypropyl)pyridine of the following formula has been proposed as a sweetness enhancing substance. [0006] In Patent Document 3, an arylcarboxylic acid, an arylsulfonic acid, an isoxazole, a guanamine, a urea, a thiourea, a benzisoxazole, a salt thereof, or a combination thereof is proposed as Sweetening enhancer. [0007] In Patent Document 4, the following compounds have been proposed as sweetness enhancing substances: . [0008] Since the sweetness enhancing substances of Patent Document 1, Patent Document 2, Patent Document 3, and Patent Document 4 are all obtained by chemical synthesis, it has to be said that there is a safety surface in practical use. The subject. [0009] Patent Document 5 discloses that one or two or more kinds of linear aliphatic aldehydes having a carbon number of 3 to 10 and linear aliphatic alcohols having 4 to 10 carbon atoms are contained as active ingredients. A taste enhancer, and recorded to enhance sweetness. However, in addition to sweetness, salty taste and the like are also enhanced, and thus there are restrictions on the foods and drinks to be applied. [0010] In Patent Document 6, it has been proposed to use 3-hydroxybenzoic acid or a salt thereof and 2,4-dihydroxybenzoic acid or a salt thereof as a sweetness enhancer in combination. However, the proposal to specialize in chewing gum with a longer chewing time has difficulties in general use. Therefore, in order to satisfy the diverse palatability of consumers, further improvement is being sought. [Prior Art Document] [Patent Document 1] [Patent Document 1] Japanese Patent Laid-Open Publication No. 2013-525278 [Patent Document 2] Japanese Patent No. 5805902 [Patent Document 3] Japanese Patent Laid-Open Publication No. 2010-527610 [Patent Document 4] Japanese Patent Publication No. 2011-512790 (Patent Document 5) International Publication No. 2011/30650 [Patent Document 6] Japanese Patent Laid-Open No. 2011-67225

[Problems to be Solved by the Invention] [0012] The object of the present invention is to provide a health ambition that is consistent with the consumer, and can enhance the sweetness without increasing the sweetness component, that is, the sweetness can be improved. a sweetness enhancer, and a sweetness enhancer which is more natural and does not impair the palatability of the food or drink (original flavor of the food or drink); a sweet taste enhancing fragrance composition comprising the food flavoring agent and the sweetness enhancer; and adding the The food and drink that you get. By the sweetness-enhancing effect of the above-described sweetness enhancer or the like, it is possible to provide a food or drink that reduces the sweetness of the saccharide-based sweetener contained in the food or drink and maintains the same degree of sweetness as before the reduction. [Means for Solving the Problem] The inventors of the present invention have made a review of the ingredients which can impart an effect of enhancing the sweetness in a case where the palatability of the food and drink is more natural, and it is found that the sweetness is due to the past. It has no sweetness and is further enhanced by a fragrance substance which is not known for its sweetness enhancing effect. Further, by using a plurality of kinds of perfume substances in combination, the effect of enhancing the sweetness is further increased. That is, the present inventors have found that 4,5-epoxy-2E-nonenal, wine lactone, methyl anthranilate, phenylacetic acid or ethyl chrysanthemum acid are each independently or in combination. As described above, it is possible to provide a novelty of a sweetness enhancer which is extremely excellent in palatability and can impart a sweetness-enhancing effect in the case of naturally not degrading the flavor of a food or drink, and has completed the present invention. [0014] Namely, the present invention is [1] a sweetness enhancer selected from the group consisting of (a) 4,5-epoxy-2E-nonenal, (b) wine lactone, (c) ortho At least one of a group consisting of methyl benzoate, (d) phenylacetic acid, and (e) ethyl chrysanthemum acid is used as an active ingredient. [2] A food or drink containing a saccharide sweetener component, which comprises the above-described sweetness enhancer, comprising a saccharide sweetener component, characterized in that the concentration of the sweetness enhancer in the food or beverage is (a) 4,5-epoxy-2E-nonenal: 0.01 ppt to 10 ppb, (b) wine lactone: 0.001 ppt to 50 ppb, (c) methyl ortho-benzoate: 1 ppt to 10 ppm, ( d) phenylacetic acid: 1 ppt to 10 ppm, or (e) ethyl chrysanthemum acid: 10 ppt to 10 ppm. [3] A method for enhancing sweetness of a food or drink containing a saccharide sweetener, characterized in that the sweetness enhancer is added to a food or drink containing a saccharide sweet component at the following concentration; a) 4,5-epoxy-2E-nonenal: 0.01ppt to 10ppb, (b) wine lactone: 0.001ppt to 50ppb, (c) methyl ortho-benzoate: 1ppt to 10ppm, (d) Phenylacetic acid: 1 ppt to 10 ppm, or (e) ethyl chrysanthemum acid: 10 ppt to 10 ppm. [4] The sweetness enhancing method according to the above, wherein the saccharide sweetening component is sucrose (sucrose), glucose, fructose, fructose glucose liquid sugar, leeches, maltose, sugar alcohols, maple syrup or honey. [5] The sweetness enhancer according to the above aspect, which is added to a food or drink containing sucrose, has a sweetness enhancing power equivalent to 1.2% of a sucrose concentration increase in a food or drink. [6] A sweetness enhancing fragrance composition comprising a food flavor, and selected from the group consisting of (a) 4,5-epoxy-2E-nonenal, (b) wine lactone, (c) At least one sweetness enhancer comprising a group consisting of methyl ortho-benzoate, (d) phenylacetic acid, and (e) ethyl chrysanthemum acid. [7] The above-described sweetness-enhancing fragrance composition, wherein the concentration of the sweetness enhancer in the sweetness-enhancing fragrance composition is (a) 4,5-epoxy-2E-nonenal: 10 ppt ~10ppm, (b) wine lactone: 1ppt ~ 50ppm, (c) methyl o-amine benzoate: 1ppb ~ 10,000ppm, (d) phenylacetic acid: 1ppb ~ 10,000ppm, or (e) ethyl chrysanthemum acid: 10 ppb to 10,000 ppm. [8] A food or drink containing a saccharide sweetener component, which comprises the above-described sweetness-enhancing fragrance composition, comprising a saccharide-based sweetener component, which is characterized by being in a food or beverage. The concentration of the sweetness enhancer is (a) 4,5-epoxy-2E-nonenal: 0.01 ppt to 10 ppb, (b) wine lactone: 0.001 ppt to 50 ppb, (c) methyl ortho-benzoate : 1ppt to 10ppm, (d) phenylacetic acid: 1ppt to 10ppm, or (e) ethyl chrysanthemum acid: 10ppt to 10ppm. [9] A method for enhancing sweetness of a food or drink containing a saccharide sweetener, characterized in that the above-mentioned sweetness enhancing flavor composition is added to a food or drink containing a saccharide sweet component at the following concentration; a) 4,5-epoxy-2E-nonenal: 0.01ppt to 10ppb, (b) wine lactone: 0.001ppt to 50ppb, (c) methyl ortho-benzoate: 1ppt to 10ppm, (d) Phenylacetic acid: 1 ppt to 10 ppm, or (e) ethyl chrysanthemum acid: 10 ppt to 10 ppm. [10] The sweetness enhancing method according to the above, wherein the saccharide sweetening component is sucrose (sucrose), glucose, fructose, fructose glucose liquid sugar, leeches, maltose, sugar alcohols, maple syrup or honey. [11] The sweetness-enhancing fragrance composition according to the above aspect, which is added to a food or drink containing sucrose, has a sweetness enhancing power equivalent to 1.2% of a sucrose concentration increase in a food or drink. [12] A method for enhancing the sweetness of fruit juice, characterized in that the sweetness of the fruit juice is enhanced by adding the above-mentioned sweetness enhancer to the juice. [13] The method for enhancing the sweetness of a juice according to the above, wherein the juice is any one of an apple, a peach, a grape, and an orange. [Effect of the Invention] [0019] The sweetness enhancer and the sweetness-enhancing fragrance composition of the present invention can naturally enhance the sweetness without impairing the palatability of the food or drink with an extremely small amount of addition. The sweetness enhancer and the sweetness-enhancing fragrance composition of the present invention are suitable for foods and beverages which are intended to enhance sweetness, and low-sugar foods, that is, although it is intended to reduce the amount of added sugar, it is limited in flavor or palatability. A food or drink containing sugar.

[1] Sweetness Enhancer The active ingredient used in the sweetness enhancer of the present invention 4,5-epoxy-2E-nonenal, wine lactone, methyl ortho-benzoate, phenylacetic acid Ethyl chrysanthemum acid was previously used as a perfume, and the usual use is described below. These compounds have no chemical structural commonalities. Despite this, it is extremely surprising that it has a sweetness enhancing effect in common. (a) 4,5-Epoxy-2E-nonenal 4,5-epoxy-2E-nonenal is cis-4,5-epoxy-(E)-2-indole Any or both of the alkenal and trans-4,5-epoxy-(E)-2-nonenal may be used. This ingredient is found to be a component of the aroma component of Ceylon black tea and usually has a metallic flavor. The compound may be chemically synthesized, or may be obtained by extracting/refining a natural raw material such as tomato, potato, citrus fruit or the like from plants. If it is a small amount, a commercially available reagent can be used. [0022] (b) wine lactone wine lactone (wine lactone) is aroma substances found in white wine, the compound name is 3,6-dimethyl-3a,4,5,7a-tetrahydro-1- Benzofuran-2-(3H)-one. It is considered to be a coconut-like or woody aroma, known as the aroma contribution component of grape fruit or orange. The compound may be obtained by chemical synthesis, or may be obtained by extraction/refining from a natural raw material such as a citrus fruit such as a plant. If it is a small amount, a commercially available reagent can be used. [0023] (c) methyl anthranilate methyl ester (methyl anthranilate) is aroma components contained in grapes or jasmine, alias: methyl 2-aminobenzoate or methyl anthranilate . The aroma of the pattern has been used in many aromatics. In addition, it is also a characteristic component of grape-like. The compound may be obtained by chemical synthesis, or may be obtained by extraction/refining from natural raw materials such as grapes, citrus fruits, and the like. If it is a small amount, a commercially available reagent can be used. [0024] (d) Phenylacetic acid has a honey-like, pattern, cocoa-like aroma. The compound may be chemically synthesized, or may be obtained by extracting/refining a natural raw material such as lychee or citrus fruit. If it is a small amount, a commercially available reagent can be used. [0025] (e) ethyl chrysanthemum ethyl ether (ethyl tiglate) is an alias: trans-2-methyl-2-butenoic acid ethyl ester or 2-methyl crotonate ethyl ester, with soil A kind, nut-like, fruit-like aroma. The compound may be chemically synthesized, or may be obtained by extraction/refining from natural raw materials such as grapes, strawberries, and the like. If it is a small amount, a commercially available reagent can be used. Among these, ethyl chrysanthemum acid is more suitable for enhancing the sweetness in the case of the flavor of the food or beverage. In the case where the sweetness enhancer is added to the food or drink containing the saccharide sweetener component, the concentration of each of the sweetness enhancers (a) to (e) in the food or drink is the following addition amount range. The method is blended. (a) The concentration of 4,5-epoxy-2E-nonenal as the sweetness enhancer is from 0.01 ppt to 10 ppb, preferably from 0.1 ppt to 1 ppb, more preferably from 1 ppt to 500 ppt. (b) The concentration of the wine lactone as the sweetness enhancer is from 0.001 ppt to 50 ppb, preferably from 0.01 ppt to 5 ppb, more preferably from 0.1 ppt to 2.5 ppb. (c) The concentration of methyl ortho-benzoate as a sweetness enhancer is from 1 to 10 ppm, preferably from 10 to 11 ppm, more preferably from 100 to 100 ppb. (d) The concentration in the case where phenylacetic acid is selected as the sweetness enhancer is from 1 ppt to 10 ppm, preferably from 10 ppt to 5 ppm, more preferably from 100 ppt to 1 ppm. (e) The concentration of the ethyl chrysanthemum ethyl ester as the sweetness enhancer is from 10 ppt to 10 ppm, preferably from 100 ppt to 5 ppm, more preferably from 1 ppb to 1 ppm. Each of the sweetness enhancers (a) to (e) is separately added to the food or beverage in the above concentration range. If the sweetness enhancers (a) to (e) are less than the respective lower limit values, the sweetness enhancing effect may not be felt, and if the upper limit is exceeded, the palatability may be lowered or added to the food or beverage. At the time, dissolution becomes difficult. Further, two or more kinds of the sweetness enhancers (a) to (e) may be selected and combined and added to the food or beverage. In the case where two or more kinds of the sweetness enhancers are combined, the respective components are appropriately adjusted so as to be within the above-mentioned range of the added amount. [2] Sweetness Enhancing Perfume Composition The sweetness enhancing fragrance composition of the present invention is a composition comprising a food flavoring agent and the aforementioned sweetness enhancer. As described above, the sweetness enhancer of the present invention is conventionally used as a fragrance, and the food flavors to be combined are other flavor components other than the sweetness enhancers (a) to (e). The other flavor component to be combined with the sweetness enhancer of the present invention is not particularly limited, and various flavor materials conventionally used can be used depending on the purpose or purpose. Specific examples thereof include isothiocyanates, hydrazines and derivatives thereof, ethers, esters, ketones, fatty acids, aliphatic higher alcohols, aliphatic higher aldehydes, and aliphatic higher hydrocarbons. Sulfides, mercaptans, terpene hydrocarbons, phenol ethers, phenols, furfural and its derivatives, aromatic alcohols, aromatic aldehydes, lactones, or various spice extracts, or natural flavors Conventionally known perfume materials such as synthetic fragrances. [0028] The concentration of each of the sweetness enhancers (a) to (e) in the sweetener-enhancing fragrance composition containing the sweetness enhancer and the food flavor is blended so as to be in the range of the following addition amount. (a) In the case where 4,5-epoxy-2E-nonenal is selected as the sweetness enhancer, it is from 10 ppt to 10 ppm, preferably from 100 ppt to 1 ppm, more preferably from 1 ppb to 500 ppb. (b) In the case where the wine lactone is selected as the sweetness enhancer, it is from 1 ppt to 50 ppm, preferably from 10 ppt to 5 ppm, more preferably from 100 ppt to 2.5 ppm. (c) In the case where methyl o-amine benzoate is selected as the sweetness enhancer, it is from 1 ppb to 10,000 ppm, preferably from 10 ppb to 1,000 ppm, more preferably from 100 ppb to 100 ppm. (d) In the case where phenylacetic acid is selected as the sweetness enhancer, it is from 1 ppb to 10,000 ppm, preferably from 10 ppb to 5,000 ppm, more preferably from 100 ppb to 1,000 ppm. (e) In the case where ethyl chrysanthemum ethyl ester is selected as the sweetness enhancer, it is from 10 ppb to 10,000 ppm, preferably from 100 ppb to 5,000 ppm, more preferably from 1 ppm to 1,000 ppm. Each of the sweetness enhancers (a) to (e) is separately added to the sweetness-enhancing fragrance composition in the above concentration range. Further, two or more kinds of the sweetness enhancers (a) to (e) may be selected and combined and added to the sweetness-enhancing fragrance composition. In the case where two or more kinds of the sweetness enhancers are combined, the respective components are appropriately adjusted so as to be within the above-mentioned range of the added amount. [0029] The sweetness-enhancing fragrance composition can be produced by suitably adding and mixing a sweetness enhancer, a fragrance, and optionally a food additive or an excipient, etc., and the order or interval of blending is not particularly limit. The form of the preparation is also not particularly limited and may be appropriately selected depending on the purpose of use. [3] Food and Beverage The food and drink according to the present invention is not particularly limited as long as it is a food or drink containing a saccharide-based sweet component and is suitable for enhancing sweetness, and a natural product, a processed product, a material, or a product. Examples of the saccharide sweetener component include sucrose (sucrose), leeches, maltose, glucose, fructose, sugar alcohols, isomerized sugar, maple syrup, and honey. Sugar can be widely used regardless of the raw material crop or refined form. Specifically, it is preferably a food or drink that imparts a sweet taste caused by a natural sweetener such as sucrose or fructose glucose liquid sugar. Among these, a commercially available container-filled beverage, a coffee beverage, a citrus beverage, a milk-based beverage, a black tea-based beverage, a fruit-based beverage, a carbonated beverage, an alcoholic beverage, a functional beverage, flavor water, and the like can be exemplified. Or, for example, frozen snacks such as ice cream and sorbet, desserts such as jelly, pudding, and alpaca, biscuits, cakes, chocolate, chewing gum, taro and other snacks, sweet bread, white bread, and other breads, jams, and marbles. , slice-shaped snacks, ingot-shaped snacks, etc. Further, the sweetness enhancer or the sweetness-enhancing fragrance composition of the present invention is excellent in enhancing the sweetness of a fruit juice containing glucose or sucrose mainly as fructose, and can be used for the fruity feeling of the juice or Enhances the sweetness under the refreshing feeling. The term "fruit juice" as used in the present invention refers to a method in which a fruit is crushed and juiced, and the skin or seed is removed. Most of the juices produced in large quantities in the industry are called concentrated reduction types after performing the concentration step after juicing. Due to this concentration step, the original flavor loss of the juice is caused by the loss of the aroma of the juice or the deterioration of the sweetness. Among such fruit juices, the present invention is suitable for apple juices, peaches, grapes, oranges, pineapples, etc., which are classified as a puree Brix of 8 or more according to Japanese juice specifications. [4] Application of a sweetness enhancer or a sweetness-enhancing fragrance composition In the present invention, when a sweetness enhancer or a sweetness-enhancing fragrance composition is added to a food or beverage, it can be directly added. The active ingredient of the sweetness enhancer or the sweetness-enhancing fragrance composition may be used in the form of a preparation obtained by diluting the active ingredient in an organic solvent such as water, ethanol or propylene glycol, edible fat or the like. Moreover, in order to obtain the taste balance of the whole foods and drinks, it is preferable to add to the food-drinks in the form of the sweetness-strengthening fragrance composition separately compared with the sweetness enhancer. The flavor composition is not particularly limited as long as it contains a predetermined amount of the sweetness enhancer. In the case of such a flavoring composition, 0.01 to 1% by mass of the food or drink to be used is added, and among these, 0.1% by mass is generally added. [0033] In the step of producing a food or drink, the addition period of the case where the sweetness enhancer or the sweetness-enhancing fragrance composition of the present invention is added to the food or beverage is as long as it is finally contained in the amount required for the food or drink. It is possible to add in the step, and it is also suitable to use the addition method. Since it can be applied to foods and drinks in the same manner as general food flavors or food additives, it does not require a special method of addition, and thus does not hinder the manufacture of foods and drinks. [Examples] Next, the present invention will be specifically described by showing examples, but the present invention is not limited to the examples. <I> Preparation of Sweetness Enhancer The following active ingredients were diluted with ethanol in a solvent to prepare a sample of the sweetness enhancer at the concentrations described in Tables 1 and 2. Further, the prepared sweetness enhancer sample was prepared in consideration of the added concentration in the diets of Test Examples 1 to 9 to be described later (all of which are concentrations of 1/1000 of the concentration of the active ingredient in the sweetness enhancer sample). 1 to 29 and Comparative Examples 1 to 10. (a) The cis-/trans-4,5-epoxy-2E-nonenal (hereinafter, simply referred to as "epoxy decenal") manufactured by Ogawa Spice Co., Ltd. is used. (b) Using a wine lactone made by Ogawa Spice Co., Ltd. (c) Methyl o-amine benzoate manufactured by SIGMA-ALDRICH. (d) Using phenylacetic acid manufactured by SIGMA-ALDRICH. (e) Ethyl chrysanthemum acid manufactured by SIGMA-ALDRICH Co., Ltd. was used. [0036] [0037] <II> Preparation of Food and Beverage Products Next, in order to test the sweetness enhancing effect by adding the above-described sweetness enhancer sample, various foods and drinks containing fructose, sucrose, and fructose glucose liquid sugar were prepared (Preparation Examples 1 to 9). [Preparation Example 1] (Beverage with Apple Juice) 980 g of ion-exchanged water was added to 20 g of a commercially available 1/5 apple turbid juice concentrate and uniformly stirred to prepare a beverage containing apple juice. [Preparation Example 2] (Beverage with Peach Fruit Juice) 975 g of ion-exchanged water was added to 25 g of a commercially available 1/4 peach turbid concentrated juice, and the mixture was uniformly stirred to prepare a drink containing the peach juice. [Preparation Example 3] (Beverage with Grape Juice) 983 g of ion-exchanged water was added to 17 g of a commercially available 1/6 grape turbid concentrated juice, and the mixture was uniformly stirred to prepare a beverage mixed with grape juice. [Preparation Example 4] (Beverage containing orange juice) 980 g of ion-exchanged water was added to 20 g of a commercially available 1/5 orange turbid concentrated juice, and the mixture was uniformly stirred to prepare a beverage containing orange juice. [Preparation Example 5] (Milk Coffee) The pulverized coffee beans were subjected to drip filtration with 10 times of hot water (90 to 95 ° C) to obtain a coffee extract, and the raw materials described in Table 2 were mixed. After homogenization, sterilization was carried out at 125 ° C for 20 minutes to prepare milk coffee. [0044] [Preparation Example 6] (milk beverage) The raw materials described in Table 4 were mixed, homogenized, and sterilized at 90 ° C for 10 minutes to prepare a milk beverage. [0046] [Preparation Example 7] (fermented milk: drinking type yoghurt) The raw materials described in Table 5 were mixed and homogenized to prepare fermented milk (drinking type yoghurt). [0048] [Preparation Example 8] (Lactic acid bacteria beverage) Pectin and sucrose are added to liquid sugar and water, and heated and dissolved, and then returned to room temperature, and then mixed with a dairy lactic acid bacteria beverage (sterilization) or skim milk powder solution. A little 10% aqueous citric acid solution was added to prepare a lactic acid bacteria beverage. [0050] [Preparation Example 9] (Ice Cream) Water, milk, egg yolk, water, and skim milk powder were blended, and the mixture was heated and dissolved at 40 to 50 ° C, and a mixture of granulated sugar and an emulsion stabilizer was added thereto. Next, cream and coloring matter were added, and sterilization was performed at 70 ° C for 30 minutes. After the addition of the fragrance, the ice cream is prepared by freezing. The blending amount of each raw material is shown in Table 7. [0052] <III> Evaluation Test Hereinafter, the sweetness enhancer samples of the examples and the comparative examples were blended into the foods and drinks prepared in Preparation Examples 1 to 9, and the sweetness-enhancing effect was evaluated by the panelist of the reviewer. test. [Test Example 1] (Effect of epoxy decene aldehyde) To the juice-mixed beverages of Preparation Examples 1, 2, 3, and 4, 0.1% of Comparative Examples 1, 2, and Examples 1, 2 were added. A sample of the sweetness enhancer of 3 (the concentration of the active ingredient in the beverage was 1/1000 of the sample of the sweetness enhancer of Table 1). The evaluation of the faculty was carried out by 10 reviewers who were familiar with the evaluation. The evaluation items were set to "sweetness" and "odor/odor". The scores evaluated were based on the sweetener-enhanced additive and the baseline was evaluated as follows. 8 stages. The average value of each evaluation score is shown in Table 8. In the case where the evaluation score exceeds 3, it is judged to be effective. [0055] 0 points: no difference from no additives. 1 point: Only a little difference between feeling and no added products. 2 points: Slightly feel the difference with no additives. 3 points: Feel the difference with no additives. 4 points: quite different from the difference between no additives. 5 points: Strongly feel the difference with no additives. 6 points: I feel strongly different from the no-additives. 7 points: Very strongly felt the difference with no additives. [0056] [0057] As can be seen from Table 8, by adding 0.01ppt to 10ppb, preferably 0.1ppt to 1ppb, more preferably 1ppt to 500ppt of epoxy decene in various fruit juice-containing beverages, In the case of the original flavor, a sweetness enhancing effect is seen. [Test Example 2] (Effect of wine lactone) To the fruit juice-mixed beverages of Preparation Examples 1, 2, 3, and 4, 0.1% of the sweetness of Comparative Examples 3 and 4 and Examples 4, 5, and 6 were added. The taste enhancer sample (the concentration of the active ingredient in the beverage was 1/1000 of the sweetness enhancer sample of Table 1). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 9. In the case where the evaluation score exceeds 3, it is judged to be effective. [0059] [0060] As can be seen from Table 9, by adding 0.001ppt to 50ppb, preferably 0.01ppt to 5ppb, more preferably 0.1ppt to 2.5ppb of wine lactone in various juice-mixed beverages, The sweetness enhancement effect is seen in the case of the flavor. [Test Example 3] (Effect of methyl ortho-benzoate) For the juice-mixed beverages of Preparation Examples 1, 2, 3, and 4, 0.1% of Comparative Examples 5 and 6 and Examples 7 and 8 were added. A sample of the sweetness enhancer of 9 (the concentration of the active ingredient in the beverage was 1/1000 of the sample of the sweetness enhancer of Table 1). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 10. In the case where the evaluation score exceeds 3, it is judged to be effective. [0062] [0063] As can be seen from Table 10, by adding 1ppt to 10ppm, preferably 10ppt to 1ppm, more preferably 100ppt to 100ppb of methyl ortho-benzoate, in various beverages mixed with fruit juice, the original food can be avoided. In the case of flavor, a sweetness enhancing effect is seen. [Test Example 4] (Effect of phenylacetic acid) To the fruit juice-mixed beverages of Preparation Examples 1, 2, 3, and 4, the sweetness of 0.1% of Comparative Examples 7 and 8 and Examples 10, 11, and 12 was added. The enhancer sample (the concentration of the active ingredient in the beverage is 1/1000 of the sweetness enhancer sample of Table 1). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 11. In the case where the evaluation score exceeds 3, it is judged to be effective. [0065] [0066] As can be seen from Table 11, by adding 1ppt to 10ppm, preferably 10ppt to 5ppm, more preferably 100ppt to 1ppm of phenylacetic acid in various juice-mixed beverages, it can be seen in the case of the original flavor of the food and beverage. To the sweetness enhancement effect. [Test Example 5] (Effect of ethyl chrysanthemum acid) For the fruit juice-mixed beverages of Preparation Examples 1, 2, 3, and 4, 0.1% of Comparative Examples 9 and 10 and Examples 13, 14, and 15 were added. A sample of the sweetness enhancer (the concentration of the active ingredient in the beverage was 1/1000 of the sweetness enhancer sample of Table 1). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 12. In the case where the evaluation score exceeds 3, it is judged to be effective. [0068] [0069] As can be seen from Table 12, by adding 10ppt to 10ppm, preferably 100ppt to 5ppm, more preferably 1 ppb to 1 ppm of ethyl chrysanthemum acid in various juice-mixed beverages, the original flavor of the food and beverage can be avoided. In the case of the case, the sweetness enhancement effect is seen. [Test Example 6] Effect of sweetness enhancer composed of plural components To the juice-mixed beverages of Preparation Examples 1, 2, 3, and 4, 0.1% of the sweetness enhancers of Examples 16 to 29 were added. The sample (the concentration of the active ingredient in the beverage was 1/1000 of the sweetness enhancer sample of Table 2). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 13. In the case where the evaluation score exceeds 3, it is judged to be effective. [0071] As can be seen from Table 13, by adding the sweetness enhancer of the present invention to various juice-mixed beverages, the sweetness can be enhanced without impairing the original flavor of the food or beverage. [Test Example 7] To the milk coffee of Preparation Example 5, 0.1% of the sweetness enhancer samples of Examples 20 to 29 were added (the concentration of the active ingredient in the milk coffee was 1 of the sweetness enhancer sample of Table 2). /1000). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 14. In the case where the evaluation score exceeds 3, it is judged to be effective. [0074] As can be seen from Table 14, by adding the sweetness enhancer of the present invention to milk coffee, the sweetness can be enhanced without impairing the original flavor of the food or beverage. [Test Example 8] To the milk-blended beverages of Preparation Examples 6, 7, and 8, 0.1% of the sweetness enhancer samples of Examples 20 to 29 were added (the concentration of the active ingredient in the milk-blended beverage was Table 1 of the sweetness enhancer sample 1/1000). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 15. In the case where the evaluation score exceeds 3, it is judged to be effective. [0077] As can be seen from Table 15, by adding the sweetness enhancer of the present invention to various milk-blended beverages, the sweetness can be enhanced without impairing the original flavor of the food or beverage. [Test Example 9] At the time of preparation of the ice cream of Preparation Example 9, 0.1% of the sweetness enhancer samples of Examples 20 to 29 were added (the concentration of the active ingredient in the ice cream was the sweetness enhancer sample of Table 2). 1/1000). The functional assessment was carried out by 10 experienced reviewers. The evaluation items were set to “sweet taste” and “odour/odd smell”. The scores evaluated were based on the sweetener enhancer without additives, and the baseline and test examples were evaluated. 1 is the same. The average value of each evaluation score is shown in Table 16. In the case where the evaluation score exceeds 3, it is judged to be effective. [0080] As can be seen from Table 16, by adding the sweetness enhancer of the present invention to the ice cream, the sweetness can be enhanced without impairing the original flavor of the food or drink. [Test Example 10] (Measurement A of Equivalent Concentration) In order to quantify the effect of the sweetness enhancer of the present invention, an equivalent concentration was determined. To the syrup prepared by adding 8.0% by mass of sucrose and 0.1% by mass of citric acid to water, 0.1% by mass of the sweetness enhancer of Example 24 (containing 4,5-epoxy-2E-nonenal) was added. Sample A was obtained from five components: wine lactone, methyl anthranilate, phenylacetic acid, and ethyl chrysanthemum acid. The citric acid content was changed, and the sucrose concentration was gradually increased by 8.2%, 8.4% by mass, 8.8% by mass, 9.0% by mass, and 9.2% by mass as a comparison of the sweetness of each of the syrups to be compared with the sample A. A functional evaluation was performed by 20 familiar reviewers, and the number of assessors who felt the same sweetness of sample A as the syrup of the comparison object was calculated. The results are shown in Table 17. [0083] As shown in Table 17, by adding the sweetness enhancer of the present invention to the syrup, the sweetness was enhanced, and the total panelists felt that the sample A was equivalent to the sucrose concentration of 8.4 to 9.2% by mass, and 17 of them felt As compared with the sucrose concentration of 8.6 to 9.0% by mass, half of the panelists of the panel felt the same sweetness as the syrup having a sucrose concentration of 8.8% by mass. In other words, it is possible to enhance the sweetness corresponding to a sucrose concentration of 0.4 to 1.2% by mass, specifically 0.6 to 1.0% by mass, by adding a sweetness enhancer. [Test Example 11] (Measurement B of equivalent concentration) In the syrup prepared by adding 2.0% by mass of sucrose and 0.025% by mass of citric acid to water, 0.1% by mass of the sweetness enhancement of Example 24 was added. Sample B (a total of five components including 4,5-epoxy-2E-nonenal, wine lactone, methyl anthranilate, phenylacetic acid, and ethyl chrysanthemum) was used to obtain Sample B. The citric acid content was changed and the sucrose concentration was increased stepwise by 2.2% by mass, 2.4% by mass, 2.6% by mass, and 2.8% by mass as a comparison of the sweetness intensity of each of the syrup and the sample B to be compared. A functional evaluation was performed by 20 familiar reviewers, and the number of assessors who felt the same sweetness of sample B as the syrup of the comparison object was calculated. The results are shown in Table 18. [0086] [0087] As shown in Table 17, by adding the sweetness enhancer of the present invention to the syrup, the sweetness is enhanced, and 20 of the total panelists felt that the sample B was equivalent to the sucrose concentration of 2.2 to 2.8% by mass, of which 16 people felt As compared with the sucrose concentration of 2.4 to 2.6 mass%, more than half of the panelists of the panel of judges felt the same sweetness as the syrup having a sucrose concentration of 2.6% by mass. In other words, it is possible to enhance the sweetness corresponding to a sucrose concentration of 0.2 to 0.8% by mass, specifically 0.4 to 0.6% by mass, by adding a sweetness enhancer. As a result of the test examples 10 and 11, although the sweetness enhancing effect differs depending on the sucrose concentration in the food and drink, the sweetness enhancer of the present invention can be enhanced in any food or drink. The effect of the sucrose concentration is 0 to 1.2% of the sweetness.

Claims (13)

A sweetness enhancer selected from the group consisting of (a) 4,5-epoxy-2E-nonenal, (b) wine lactone, (c) methyl anthranilate, (d) phenylacetic acid And (e) at least one of the group consisting of ethyl chrysanthemum acid as an active ingredient. A food or drink containing a saccharide sweetener component, which comprises a sweetness enhancer comprising the saccharin sweetener component of the first application of the patent scope, characterized in that the sweetness of the food and beverage is enhanced The concentration of the agent is (a) 4,5-epoxy-2E-nonenal: 0.01 ppt to 10 ppb, (b) wine lactone: 0.001 ppt to 50 ppb, (c) methyl ortho-benzoate: 1 ppt~ 10 ppm, (d) phenylacetic acid: 1 ppt to 10 ppm, or (e) ethyl chrysanthemum acid: 10 ppt to 10 ppm. A method for enhancing sweetness of a food or drink containing a saccharide sweet component, characterized in that the sweetness enhancer of the first application of the patent scope is added to a food or drink containing a saccharide sweet component at the following concentration; a) 4,5-epoxy-2E-nonenal: 0.01ppt to 10ppb, (b) wine lactone: 0.001ppt to 50ppb, (c) methyl ortho-benzoate: 1ppt to 10ppm, (d) Phenylacetic acid: 1 ppt to 10 ppm, or (e) ethyl chrysanthemum acid: 10 ppt to 10 ppm. The sweet taste enhancing method according to claim 3, wherein the saccharide sweet component is sucrose (sucrose), glucose, fructose, fructose glucose liquid sugar, leeches, maltose, sugar alcohol, maple syrup or honey. The sweetness enhancer of the first aspect of the patent application, when added to a food or drink containing sucrose, has a sweetness enhancing power equivalent to 1.2% of the sucrose concentration increase in the food or beverage. A sweetness enhancing flavoring composition comprising a food flavoring agent, and selected from the group consisting of (a) 4,5-epoxy-2E-nonenal, (b) wine lactone, (c) anthranilic acid At least one sweetness enhancer of the group consisting of ester, (d) phenylacetic acid, and (e) ethyl chrysanthemum acid. The sweetness-enhancing fragrance composition according to claim 6, wherein the concentration of the sweetness enhancer in the sweetness-enhancing fragrance composition is (a) 4,5-epoxy-2E-nonenal : 10ppt ~ 10ppm, (b) wine lactone: 1ppt ~ 50ppm, (c) methyl ortho-benzoic acid ester: 1ppb ~ 10,000ppm, (d) phenylacetic acid: 1ppb ~ 10,000ppm, or (e) chamomile acid B Ester: 10 ppb to 10,000 ppm. A food or drink containing a saccharide sweetener component, which comprises a saccharide sweetener component added to the sweetness enhancing flavoring composition of claim 6 of the patent application, which is characterized by being in a food or beverage The concentration of the sweetness enhancer is (a) 4,5-epoxy-2E-nonenal: 0.01 ppt to 10 ppb, (b) wine lactone: 0.001 ppt to 50 ppb, (c) methyl ortho-benzoate : 1ppt to 10ppm, (d) phenylacetic acid: 1ppt to 10ppm, or (e) ethyl chrysanthemum acid: 10ppt to 10ppm. A method for enhancing the sweetness of a food or drink containing a saccharide sweetener, characterized in that the sweetener-enhancing fragrance composition of claim 6 is added to a food or drink containing a saccharide sweet component at the following concentration (a) 4,5-epoxy-2E-nonenal: 0.01ppt to 10ppb, (b) wine lactone: 0.001ppt to 50ppb, (c) methyl ortho-benzoate: 1ppt to 10ppm, (d) phenylacetic acid: 1 ppt to 10 ppm, or (e) ethyl chrysanthemum acid: 10 ppt to 10 ppm. The sweet taste enhancing method according to claim 9, wherein the saccharide sweetener is sucrose (sucrose), glucose, fructose, fructose glucose liquid sugar, leeches, maltose, sugar alcohol, maple syrup or honey. The sweetness-enhancing fragrance composition of claim 6 is added to a food or drink containing sucrose, and has a sweetness enhancing power equivalent to 1.2% of the sucrose concentration increase in the food or beverage. A method for enhancing the sweetness of fruit juice, which is characterized in that the sweetness of the juice is enhanced by adding the sweetness enhancer of the first application of the patent scope to the juice. A method for enhancing sweetness of a fruit juice according to claim 12, wherein the juice is any one of an apple, a peach, a grape, and an orange.