JPS585140A - Refresher composition - Google Patents
Refresher compositionInfo
- Publication number
- JPS585140A JPS585140A JP56103740A JP10374081A JPS585140A JP S585140 A JPS585140 A JP S585140A JP 56103740 A JP56103740 A JP 56103740A JP 10374081 A JP10374081 A JP 10374081A JP S585140 A JPS585140 A JP S585140A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- refreshing
- dipeptide sweetener
- organic acid
- tablets
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、ジペプチド甘味料と有機酸を含有し、特徴的
な甘酸味を有する清涼菓子組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a refreshing confectionery composition containing a dipeptide sweetener and an organic acid and having a characteristic sweet and sour taste.
清涼菓子とは一般に、されやかで、スッキリした或いは
涼感を与えるような、味、風味を有する菓子を総称し、
このような清涼感を招来するために、酸味物質、清涼感
を有する、例えばミントやフルーツ等のフレーバー物質
や発泡物質等を配合している。Refreshing sweets generally refers to sweets that have a refreshing, refreshing or cooling taste and flavor.
In order to bring about such a refreshing feeling, sour substances, flavoring substances such as mint or fruit, and effervescent substances that have a refreshing feeling are blended.
このような清涼菓子の中、酸味物質を使用するものは、
酸味に由来する清涼感と、砂糖の甘味とが調味した甘酸
味で特徴づけられ広く好まれている菓，子類であり、種
々のものが市販されているが、その甘酸味は必ずしも満
足すべきものではない。Among these refreshing sweets, those that use sour substances are
It is a widely liked confectionery that is characterized by the refreshing feeling derived from the acidity and the sweet and sour taste seasoned with the sweetness of sugar.There are various types of confections on the market, but the sweet and sour taste is not always satisfying. It's not a kimono.
すなわち、主に有機酸に由来するものと考えられる渋味
や苦味を包含しているために、清涼感とは反するような
好ましくない味、風味を感じたり、砂糖に由来する独特
のベタつき、更にはニゲ味等と上記有機酸の渋味、苦味
が組合さって、スッキリしない味、風味を醸し出す場合
もあり、また、その甘酸味が、例えば砂糖濃度が高い場
合にみられるフレーバー抑制効果その他の種々の原因に
由来して曖昧で、パンチに乏しいものになったりする。In other words, it contains astringency and bitterness that are thought to be mainly derived from organic acids, so you may feel an unpleasant taste or flavor that is contrary to the refreshing feeling, a unique stickiness derived from sugar, and even more. The bitterness and astringency of the above-mentioned organic acids may be combined with the bitterness and bitterness of the organic acids, resulting in an unrefreshing taste. Due to various reasons, it can become vague and lack punch.
本発明者は、上記現状に鑑み、より改善された味、風味
を有する清涼菓子を開発すべく鋭意研究を重ね、ジペプ
チド甘味料と有機酸とを組合せることにより、清涼感の
向上した、特徴的な甘酸味を有する清涼菓子が得られる
との知見に至り、本発明を完成したものである。In view of the above-mentioned current situation, the present inventor has conducted extensive research in order to develop a refreshing confectionery with improved taste and flavor, and by combining a dipeptide sweetener and an organic acid, the inventor has developed a refreshing confectionery with improved refreshing sensation. The present invention was completed based on the discovery that a refreshing confectionery having a sweet and sour taste can be obtained.
すなわち、本発明はジペプチド甘味料及び該ジペプチド
甘味料の３０〜３．０００重量％の有機酸を含有するこ
とを特徴とする清涼菓子組成物である。That is, the present invention is a refreshing confectionery composition characterized by containing a dipeptide sweetener and an organic acid in an amount of 30 to 3.000% by weight of the dipeptide sweetener.
次に本発明を具体的に説明する。Next, the present invention will be specifically explained.
本発明で使用するジペプチド甘味料は、α−Ｌ−アスパ
ルチル−し一フェニルアラニン低級アルキルエステルで
、特にα−Ｌ−７スバルチルーし一フェニルアラニンメ
チルエステル（以下ＡＰと略記する）の使用が好ましい
。The dipeptide sweetener used in the present invention is α-L-aspartyl-mono-phenylalanine lower alkyl ester, and α-L-7 subartyl-mono-phenylalanine methyl ester (hereinafter abbreviated as AP) is particularly preferably used.
有機酸は、酢酸、クエン酸、酒石酸、アスコルビン酸そ
の他、特にその種類を限定されない酸を単独て乃至は２
種以上組合せて使用することが望ましい。また、これら
有機酸として、そのナトリウム塩でその一部を代用して
もよい。Organic acids include acetic acid, citric acid, tartaric acid, ascorbic acid, and other acids without particular limitations.
It is desirable to use a combination of two or more species. In addition, a portion of these organic acids may be replaced with their sodium salts.
ジペプチド甘味料及び有機酸の組成比は、ジペプチド甘
味料に対し、有機酸がその３０〜３、 ＯＯ０重量％で
あり、好ましくは１００〜１、０００重量％である。The composition ratio of the dipeptide sweetener and the organic acid is such that the organic acid accounts for 30 to 3% by weight of the dipeptide sweetener and 0% by weight, and preferably 100 to 1,000% by weight.
有機酸が３０重量％以下の場合、ジペプチド甘味料の味
が目立ち乃至は若干の嫌味が感じられ、逆に３．０００
重量％以上になると、有機酸の嫌味が感じられる。従っ
て上記ジペプチド甘味料に対し、有機酸が３０〜３．
ＯＯ０重量％、好ましくは１００〜Ｉ、 ＯＯ０重量％
がジペプチド甘味料と有機酸によるシャープで良質の甘
酸味を発現させ、清涼菓子として従来にないスノキリし
た味、風味を有し、特徴的な甘酸味で印象づけられるも
のを提供する上で至適の範囲である。When the organic acid content is 30% by weight or less, the taste of the dipeptide sweetener is noticeable or slightly unpleasant;
When the amount exceeds % by weight, the unpleasant taste of the organic acid is felt. Therefore, for the above dipeptide sweetener, the amount of organic acid is 30 to 3.
0% by weight of OO, preferably 100-I, 0% by weight of OO
It expresses a sharp, high-quality sweet and sour taste using a dipeptide sweetener and organic acid, and has a refreshing taste and flavor that has never been seen before as a refreshing confectionery, making it ideal for providing products that impress with its characteristic sweet and sour taste. range.
尚、本発明でいう清涼菓子組成物としては、この他に、
澱粉、デキストリン、乳糖、ぶどう糖、蔗糖その他の適
当な増量乃至は賦形物質やフレーバー物質、発泡物質、
品質改良剤等を所望する菓子の種類に応じ適宜加配可能
であり、また、清涼菓子の形態としても、粉末状、顆粒
状、錠剤状その他あらゆる形態を採用可能である。In addition, the refreshing confectionery composition according to the present invention includes,
Starch, dextrin, lactose, glucose, sucrose and other suitable bulking or excipient substances, flavoring substances, foaming substances,
Quality improving agents and the like can be added as appropriate depending on the type of confectionery desired, and the refreshing confectionery can be in any form such as powder, granules, tablets, etc.
以下、実施例により、本発明を更に説明する。The present invention will be further explained below with reference to Examples.
実施例Ｉ
ＡＰ Ｏ，６％ （ＡＰの甘味度；砂糖の約１７０倍）
、クエン酸３％、デキストリン９６．４９６ を配合し
、１ケ２．５２の錠剤を打ち、錠剤４ケ／ｄｉの溶液を
調製した〔試験区）。別に、砂糖９７％、クエン酸３％
を配合し、】ケ２．５９の錠剤を打ち１錠剤４ケ／１１
１の溶液を調製した（対照区）。上記２溶液につき、よ
く訓練された味覚パネル１２名を用いて、２点嗜好試験
法により官能評価を実施した。Example I AP O, 6% (sweetness of AP; approximately 170 times that of sugar)
, citric acid 3%, and dextrin 96.496 were mixed, and one tablet of 2.52 was punched to prepare a solution of 4 tablets/di [test group]. Separately, 97% sugar, 3% citric acid.
2.59 tablets are mixed into one tablet, 4 tablets/11
A solution of No. 1 was prepared (control group). Sensory evaluation was performed on the above two solutions using a two-point preference test method using 12 well-trained taste panels.
結果をオ１表に示す。The results are shown in Table 1.
牙１表
※ 危険率５９６で有意差あり
実施例２
Ａ Ｐ Ｏ，５％、フマール酸１．０％、重ンウ０．５
９６、デキストリン９８．０％を配合し、１ヶ２．５２
の錠剤を打ち、錠剤４ケ／ｄｉの溶液を調製した試験区
）。Fang 1 Table * Significant difference at risk rate 596 Example 2 A PO, 5%, fumaric acid 1.0%, heavy sulfur 0.5
96, contains 98.0% dextrin, 2.52% per piece
Tablets were punched and a solution of 4 tablets/day was prepared).
別に、砂糖８５９６、フマール酸！、０％、重ソウ０．
５デキストリン１３．５％を配合し、ｉケ２，５ｆの錠
剤を打ち、錠剤４ケ／ｄｌの溶液を調製した（対照区）
。Separately, sugar 8596, fumaric acid! , 0%, heavy sulfur 0.
A solution of 4 tablets/dl was prepared by blending 13.5% of 5 dextrin and punching 2.5 f tablets (control group).
.
実施例１の場合と同様にして官能評価を実施した。Sensory evaluation was carried out in the same manner as in Example 1.
結果を牙２表に示す。The results are shown in Table 2.
牙２表
※ 危険率５％で有意差あり
実施例３
Ａ Ｐ Ｏ，４％、ｄ−酒石酸０．４％、炭酸カルシウ
ム０．２９６、デキストリン９９９６を配合し、１ヶ２
．０２の錠剤を打ち、錠剤５ケ／ｄｌの溶液を調製した
（試験区）。別に、砂糖３４９６、＝グルコース４３％
、ｄ −’酒石酸０．４９６、炭酸カルシ、つＡｏ、２
％、デキストリン２２．４％を配合し、１ヶ２．Ｏｆの
錠剤５ケ／ｄｌの溶液を調製した（対照区）。Table 2 * Significant difference at 5% risk Example 3 Contains 4% APO, 0.4% d-tartaric acid, 0.296 calcium carbonate, and 9996 dextrin, 1 piece 2
．． 02 tablets were punched to prepare a solution containing 5 tablets/dl (test group). Separately, sugar 3496 = glucose 43%
, d-'Tartaric acid 0.496, Calci carbonate, Ao, 2
%, dextrin 22.4%, 1 piece 2. A solution of 5 tablets/dl of Of was prepared (control group).
実施例１の場合と同様にして官能評価を実施した。Sensory evaluation was carried out in the same manner as in Example 1.
結果な牙３表に示す。The results are shown in Table 3.
牙３表 特許出願人 味の素株式会社 −２′ＩFang 3 table Patent applicant: Ajinomoto Co., Inc. -2'I
Claims (1)
０〜３．０００重量％の有機酸を含有することを特徴と
する清涼菓子組成物。 ２、 ジペプチド甘味料がα−Ｌ−７スバルチルーし一
フェニルアラニンメチルエステルることを特徴とする特
許請求の範囲牙１項記載の清涼菓子組成物。 ３ 有機酸がクエン酸、フマール酸、−一酒石酸、ｄｌ
−酒石酸及びｄｉ−’）ンゴ酸の中から選ばれた１種以
上であることを特徴とする特許請求の範囲牙１項又は牙
２項記載の清涼菓子組成物。 ４、 有機酸の一部として該有機酸のナトリウム塩を使
用することを特徴とする特許請求の範囲Ｊ− １項乃至
は牙３項記載の清涼菓子組成物。 ５ 有機酸の量がジペプチド甘味料の１００〜１、 Ｏ
Ｏ ０重量％であることを特徴とする特許請求の範囲
牙１項乃至は牙４項記載の清涼菓子組成物。[Claims] 1. Dipeptide sweetener and 3 of the dipeptide sweetener
A refreshing confectionery composition containing 0 to 3.000% by weight of an organic acid. 2. The refreshing confectionery composition according to claim 1, wherein the dipeptide sweetener is α-L-7 subalternyl monophenylalanine methyl ester. 3 Organic acids are citric acid, fumaric acid, -bitartaric acid, dl
The soft confectionery composition according to claim 1 or claim 2, characterized in that the composition is one or more selected from -tartaric acid and di-')malgamic acid. 4. A refreshing confectionery composition according to claims J-1 to 3, characterized in that a sodium salt of the organic acid is used as a part of the organic acid. 5 The amount of organic acid is 100 to 1,000% of the dipeptide sweetener.
A refreshing confectionery composition according to claims 1 to 4, characterized in that O is 0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56103740A JPS585140A (en) | 1981-07-02 | 1981-07-02 | Refresher composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56103740A JPS585140A (en) | 1981-07-02 | 1981-07-02 | Refresher composition |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63303462A Division JPH01199545A (en) | 1988-11-30 | 1988-11-30 | Tablet type refreshing sweets |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS585140A true JPS585140A (en) | 1983-01-12 |
| JPH0121944B2 JPH0121944B2 (en) | 1989-04-24 |
Family
ID=14362008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56103740A Granted JPS585140A (en) | 1981-07-02 | 1981-07-02 | Refresher composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS585140A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6291162A (en) * | 1985-10-17 | 1987-04-25 | Ajinomoto Co Inc | Aspartame-containing food and drink |
| JP3009561U (en) * | 1994-09-28 | 1995-04-04 | 日本高周波鋼業株式会社 | Grinding wheel holder with small diameter shaft for grinding machine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49126856A (en) * | 1973-04-02 | 1974-12-04 | ||
| JPS51110073A (en) * | 1975-02-26 | 1976-09-29 | Gen Foods Corp | |
| JPS5352667A (en) * | 1976-10-22 | 1978-05-13 | Gen Foods Corp | Improvement of food making |
| JPS55111770A (en) * | 1979-02-06 | 1980-08-28 | Talres Dev | Peptide contazning sweetening composition and method |
-
1981
- 1981-07-02 JP JP56103740A patent/JPS585140A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49126856A (en) * | 1973-04-02 | 1974-12-04 | ||
| JPS51110073A (en) * | 1975-02-26 | 1976-09-29 | Gen Foods Corp | |
| JPS5352667A (en) * | 1976-10-22 | 1978-05-13 | Gen Foods Corp | Improvement of food making |
| JPS55111770A (en) * | 1979-02-06 | 1980-08-28 | Talres Dev | Peptide contazning sweetening composition and method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6291162A (en) * | 1985-10-17 | 1987-04-25 | Ajinomoto Co Inc | Aspartame-containing food and drink |
| JP3009561U (en) * | 1994-09-28 | 1995-04-04 | 日本高周波鋼業株式会社 | Grinding wheel holder with small diameter shaft for grinding machine |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0121944B2 (en) | 1989-04-24 |
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