JP2014093981A - Method of improving taste quality of sweetness of food and beverages - Google Patents

Abstract

The present invention provides a method for improving the sweet taste of food and drink.
A method for improving the sweet taste of foods and drinks, which comprises containing a D-amino acid or a salt thereof.
[Selection figure] None

Description

  The present invention relates to a method for improving the sweet taste of a food or drink, and more particularly, to a method for improving the sweet taste of a food or drink characterized by containing a D-amino acid or a salt thereof.

  It is known that when a sweetener (especially a high-intensity sweetener) is used to impart sweetness to food and drink, bitterness may occur in the aftertaste. For example, a high-intensity sweetener is one of useful sweeteners because it has low calories and functions such as anti-caries, but when added to foods and drinks as described above, a bitter aftertaste occurs. In some cases, the use of such sweeteners has been limited. Therefore, there is a strong demand for a method for improving the taste quality of sweetness, particularly reducing the bitterness of aftertaste.

  In addition, sweetness is an important factor constituting the taste of food and drink, and depending on the food and drink, the persistence of sweetness may greatly affect the taste of the food and drink. For example, in foods and drinks such as boiled and sweet simmered, it is known that the persistence of sweetness has a significant effect on their taste. In some cases, the range of selection of sweeteners was narrowed. On the other hand, for example, if the sustainability of the sweetness of food and drink products can be sufficiently achieved, a sweetener having an appealing function is selected from other viewpoints such as anti-cariogenicity, not only from the viewpoint of sweetness persistence. And it becomes easier to increase the added value of foods and drinks having sweetness. Therefore, there is a strong demand for a method for improving the sweet taste of food and drink, in particular, improving the sustainability of the sweetness of food and drink.

  On the other hand, the following techniques have been disclosed so far as techniques for improving the taste quality of sweetness. For example, JP-A-53-3571 (Patent Document 1) discloses a sweetener mixture having a sucrose-like taste composed of acesulfame potassium and aspartame. Japanese Patent Application Laid-Open No. 2002-51723 (Patent Document 2) discloses a sweetener mixture having a sucrose-like taste containing trehalose, erythritol, acesulfame potassium, and aspartame. Furthermore, Japanese Patent Application Laid-Open No. 2003-210147 (Patent Document 3) discloses a method for improving sweetness after-treatment by adding an organic acid such as malic acid to sucralose. Japanese Patent Application Laid-Open No. 2012-130336 (Patent Document 4) discloses a method for improving a sweetness aftertaste and bitterness by adding a specific dextrin to a high-intensity sweetener such as sucralose. .

  However, JP-A-53-3571 and JP-A-2002-51723 (Patent Documents 1 and 2) use one kind of sweetener or a combination of sweeteners not described in these documents. There is no disclosure of a method for improving the taste quality of sweetness when using. In addition, the methods described in Japanese Patent Application Laid-Open Nos. 2003-210147 and 2012-130336 (Patent Documents 3 and 4) are not sufficient in improving sweetness and sustaining sweetness. In Japanese Patent Laid-Open No. 2003-210147 (Patent Document 3), there is a problem that a different taste such as acidity is further imparted.

  Therefore, it can be said that development of the technique which can improve the sweet taste quality of food-drinks is still calculated | required.

JP-A-53-3571 JP 2002-51723 A JP 2003-210147 A JP 2012-130336 A

  An object of the present invention is to provide a method for improving the sweet taste of food and drink, a method for producing a food and drink with improved sweet taste, and a sweet preparation.

The present invention relates to the following inventions (1) to (10).
(1) A method for improving the taste of sweetness of foods and drinks, which comprises containing a D-amino acid or a salt thereof.
(2) The method for improving taste quality according to (1), wherein the food or drink is a sweetener or a food or drink containing a sweetener.
(3) The method for improving taste quality according to (2), wherein the sweetener is a high-intensity sweetener.
(4) The D-amino acid according to any one of (1) to (3), wherein the D-amino acid is one or more selected from the group consisting of D-glutamic acid, D-proline, and D-aspartic acid. Taste quality improvement method.
(5) The method for improving taste quality according to any one of (1) to (4), wherein the sweet taste improvement is improvement of sweetness sustainability and / or reduction of aftertaste bitterness.
(6) A method for producing a food or drink with improved sweet taste, comprising a step of incorporating a D-amino acid or a salt thereof into a food or drink having a sweet taste.
(7) A sweetener preparation comprising a sweetener and a D-amino acid or a salt thereof.
(8) The sweetener preparation according to (7), wherein the sweetener is a high-intensity sweetener.
(9) A sweet food or drink product containing a D-amino acid or a salt thereof.
(10) A food or drink comprising the sweetener preparation according to (7) or (8).

  ADVANTAGE OF THE INVENTION According to this invention, the sweet taste quality improvement method of food / beverage products, especially the method of improving the sustainability of sweetness and / or reducing the bitter taste of aftertaste, the manufacturing method of food / beverage products with improved sweet taste quality, and a sweetener A formulation can be provided.

FIG. 1 shows the evaluation results of evaluating sweetness with acesulfame potassium (ACK) by the TI method. FIG. 2 shows the evaluation results of evaluating sweetness with aspartame (APM) by the TI method. FIG. 3 shows the evaluation results of evaluating sweetness with sucralose (SUC) by the TI method. FIG. 4 shows the evaluation results of evaluating sweetness with sucrose by the TI method.

Detailed description of the invention

Sweet taste improvement method The sweet taste improvement method of the present invention is a sweet taste improvement method for foods and drinks characterized by containing a D-amino acid or a salt thereof.

  In the taste quality improving method of the present invention, any D-amino acid to be contained in a food or drink can be used as long as it has an effect of improving the sweet taste of the food or drink. For example, D-ornithine, D-methionine, D -Phenylalanine, D-glutamine, D-histidine, D-lysine, D-aspartic acid, D-tryptophan, D-asparagine, D-threonine, D-valine, D-proline, D-leucine, D-alanine, D- Examples include glutamic acid, D-arginine, D-cysteine, D-isoleucine, D-serine, or D-tyrosine, and preferably D-glutamic acid, D-proline, or D-aspartic acid. These D-amino acids may be used alone, but are more preferably used in combination of two or more. When combining two or more kinds of D-amino acids, preferably a combination of D-glutamic acid and D-proline, a combination of D-glutamic acid and D-aspartic acid, or a combination of D-proline and D-aspartic acid. And combinations of D-glutamic acid, D-proline and D-aspartic acid.

  According to a preferred embodiment of the present invention, there is provided a food or drink comprising one or more D-amino acids selected from the group consisting of D-glutamic acid, D-proline, and D-aspartic acid. A method for improving the quality of sweet taste is provided.

  According to a more preferred embodiment of the present invention, there is provided a method for improving the sustainability of sweetness, characterized by containing D-proline and D-aspartic acid.

  According to another more preferable aspect of the present invention, there is provided a method for reducing aftertaste bitterness, characterized by containing D-proline and D-aspartic acid (preferably D-aspartic acid).

  The salt of D-amino acid is not particularly limited as long as it can be added to food and drink, and examples thereof include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts.

  Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, phosphate, acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate , Organic acid salts such as gluconate and caprylate. Examples of the metal salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, zinc salt and the like. Examples of ammonium salts include salts such as ammonium and tetramethylammonium. Examples of the organic amine addition salt include salts of morpholine, piperidine and the like. Examples of amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.

  In the present invention, the D-amino acid or a salt thereof may be used alone, but two or more kinds may be used in combination. When using in combination of 2 or more types, you may combine each D-amino acid or its salt how. One or more of the amino acids contained in the combination of D-amino acids may be replaced with the amino acid salt and combined, or a salt of the amino acid may be added.

  The food and drink used in the sweet taste improving method of the present invention may be any food or drink as long as it has sweetness, for example, fruit juice, sweet liquor and sweetness not containing sweeteners. The food / beverage products containing fats and oils and the food / beverage products containing a sweetener are mentioned. Preferably, the food or drink used in the sweet taste improving method of the present invention is a sweetener or a food or drink containing a sweetener.

  The sweetener of the present invention may be any sweetener as long as it has sweetness. For example, sucrose, glucose, fructose, maltose, erythritol, trehalose, maltitol, xylitol, sorbitol, alanine, glycine , Stevia, thaumatin, monelin, aspartame, acesulfame potassium, sucralose, saccharin, dulcin, glycyrrhizin, or neotame. Among these sweeteners, high-intensity sweeteners are preferably used. Various sweeteners such as acesulfame potassium, aspartame, sucralose, glycyrrhizin, neotame, or stevia are known, but acesulfame potassium, aspartame, or sucralose is preferred, and acesulfame potassium is more preferred. .

  The content of D-amino acid or a salt thereof contained in the food or drink is, for example, D-in the food or drink using o-phthalaldehyde and N-isobutyryl-L-cysteine or N-acetyl-L-cysteine. And L-amino acid or a salt thereof can be separated and quantified after chiral derivatization by high performance liquid chromatography using a reverse phase column.

  As a method for containing D-amino acid or a salt thereof, D-amino acid or a salt thereof itself may be added, or a material or a food or drink containing a desired D-amino acid or a salt thereof may be added. .

  The content of the D-amino acid or a salt thereof to be contained in the method for improving the taste of sweet taste of the present invention is not particularly limited, but for example, 0.0005 as a D-amino acid or a salt thereof in food or drink. % By mass or more, preferably 0.0015 to 1% by mass, more preferably 0.003 to 0.5% by mass, and still more preferably 0.005 to 0.1% by mass. It is still more preferable that it is 0.015-0.1 mass%. By containing a D-amino acid or a salt thereof in the food or drink, for example, in the concentration range of sweeteners that can be contained in a normal food or drink, the sweet taste of the food or drink is improved (preferably, the sweetness persistence) And / or reduction of aftertaste bitterness).

  In the sweet taste improving method of the present invention, a D-amino acid or a salt thereof may be contained in a food or drink using a sweetener preparation described in detail below. The content of the D-amino acid or salt thereof in the food or drink when the D-amino acid or salt thereof is contained in the food or drink using the sweetener preparation is not particularly limited. It is 0.0005 mass% or more as D-amino acid or its salt in food-drinks, Preferably it is 0.0015-1 mass%, More preferably, it is 0.003-0.5 mass%, Furthermore, Preferably it is 0.005-0.1 mass%, Most preferably, it is 0.015-0.1 mass%. It can be set as the sweetener formulation which contains a sweetener and D-amino acid or its salt so that it may become such a density | concentration as D-amino acid or its salt in food-drinks.

  When a plurality of D-amino acids or salts thereof are used in the sweet taste improving method, the content of the D-amino acids or salts thereof represents the total amount of D-amino acids or salts thereof.

  In the sweet taste improvement method of the present invention, when the food or drink is a food or drink containing a sweetener, the content of the sweetener in the food or drink is not particularly limited. In the case of the above sweeteners, the content suitably used for food and drink, such as 2 to 8% by mass for the seasoning, 25 to 30% by mass for shirako, and about 30% by mass for boiled sweet potatoes may be selected.

  In the sweet taste quality improving method of the present invention, “containing a D-amino acid or a salt thereof” includes any aspect as long as it is an aspect in which a food or drink contains a D-amino acid or a salt thereof. For example, the D-amino acid or a salt thereof may be contained in a sweetener, the sweetener may be contained in a food or drink, or the D-amino acid or a salt thereof may be directly contained in the food or drink. . In the method for improving sweet taste according to the present invention, “adding a D-amino acid or a salt thereof” means that the D-amino acid or a salt thereof may be added to a food or drink. A food or drink may be added to the salt, and the same operation may be performed using a material containing the D-amino acid or a salt thereof. For example, the aspect which adds food-drinks to the container etc. in which this D-amino acid or its salt already exists is also contained.

  In the sweet taste quality improving method of the present invention, the time when the D-amino acid or salt thereof is contained in the food or drink is not limited as long as the effect of the present invention is exerted, and any time during the production process of the food or drink You may make it contain. For example, a D-amino acid or a salt thereof may be added in advance to the raw material of the food or drink to produce the food or drink, or the D-amino acid or a salt thereof may be contained in any step of the food or drink production process. Alternatively, a D-amino acid or a salt thereof may be contained in the food or drink after production. In addition, when the food or drink is a sweetener or a food or drink containing a sweetener, the sweetener may be added at the same time as the D-amino acid or a salt thereof, or any of the steps for producing a food or drink It may be added separately during the period.

  As a method for containing a D-amino acid or a salt thereof in a food or drink, in addition to a method for containing a D-amino acid or a salt thereof, L- An amino acid may be converted into a D-amino acid and contained, or another D-amino acid or a substance converted into a salt thereof may be added to the food or drink.

  The food and drink used in the method for improving the taste of sweet taste of the present invention may contain any substances as long as they do not interfere with the effects of the present invention, such as L-form sodium glutamate, glycine, and alanine. Amino acids, inorganic salts such as potassium and magnesium, acids such as carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid and fatty acids, nucleic acids such as sodium inosinate and sodium guanylate, sucrose, glucose, Additives that can be used for food and drink such as sugars such as lactose, natural seasonings such as protein hydrolysates, extracts such as animal meat extracts, spices such as spices and herbs, dextrins, excipients such as various starches, etc. It may contain.

  According to a preferred embodiment of the present invention, high sweetness characterized by containing one or more D-amino acids selected from the group consisting of D-glutamic acid, D-proline, and D-aspartic acid A method for improving the sweet taste of a sweetener (preferably acesulfame potassium) is provided.

  According to a more preferred embodiment of the present invention, a method for improving sweetness persistence and / or aftertaste of a high-intensity sweetener (preferably acesulfame potassium) containing D-glutamic acid, D-proline, and D-aspartic acid. A method for reducing the bitterness of the food is provided.

The manufacturing method of the food / beverage products in which the sweet taste quality was improved The manufacturing method of this invention includes the process of containing D-amino acid or its salt in the food / beverage products which have sweet taste, and the food / beverage products in which the sweet taste quality was improved. It is a manufacturing method. The D-amino acid or a salt thereof contained in the production method may be the D-amino acid or a salt thereof used in the above-described taste quality improving method of the present invention, and the food or drink contains the D-amino acid or a salt thereof. The amount may be the same as the content of the D-amino acid or a salt thereof contained in the above-described taste improving method of the present invention. The step of incorporating a D-amino acid or a salt thereof into a food or drink may include adding the D-amino acid or a salt thereof to the food or drink, or adding the food or drink to the D-amino acid or a salt thereof. Moreover, you may perform the same operation using the raw material containing this D-amino acid or its salt. For example, the aspect which adds food-drinks to the container etc. in which this D-amino acid or its salt already exists is also contained.

  The time at which the D-amino acid or salt thereof is contained in the food or drink is not limited as long as the effects of the present invention are exhibited, and may be contained at any time during the production process of the food or drink. For example, a D-amino acid or a salt thereof may be added to the raw material in advance to produce a food or drink, or a D-amino acid or a salt thereof may be contained in any step of the production process of the food or drink, Moreover, you may contain D-amino acid or its salt in the food-drinks after manufacture. In addition, when the food or drink is a sweetener or a food or drink containing a sweetener, the sweetener may be added at the same time as the D-amino acid or a salt thereof, or any of the steps for producing a food or drink It may be added separately during the period.

  As a method for containing a D-amino acid or a salt thereof in a food or drink, in addition to a method for containing a D-amino acid or a salt thereof, L- An amino acid may be converted into a D-amino acid and contained, or a substance that converts into another D-amino acid may be added to the food or drink.

  In the production method of the present invention, when the food / beverage product having sweetness is a sweetener or a food / beverage product containing a sweetener, the sweetener to be used for the food / beverage product of the present invention is used in the above-described sweet taste improvement method. It may be the same as the sweetener that is made.

  Moreover, in the manufacturing method of this invention, when food / beverage products are food / beverage products containing a sweetener, content of this sweetener in food / beverage products is the sweetener used for said sweet taste improvement method. It may be the same amount as the content of.

  The production method of the present invention may include a step of containing an additive that can be used in the food and drink used in the sweet taste improving method of the present invention.

Sweetener formulation The sweetener formulation of the present invention is a sweetener formulation comprising a sweetener (preferably a high-intensity sweetener) and a D-amino acid or a salt thereof. By adding the sweetener preparation of the present invention to a food or drink and containing the D-amino acid or a salt thereof in the food or drink, the sweet taste of the food or drink can be improved. Preferably, by adding the sweetener preparation of the present invention to a food or drink, the sweetness of the food or drink can be improved and / or the bitterness of the aftertaste can be reduced.

  The D-amino acid or salt thereof contained in the sweetener preparation of the present invention may be the same as the D-amino acid or salt thereof used in the sweet taste improving method.

  The content of the D-amino acid or a salt thereof to be contained in the sweetener preparation of the present invention is not particularly limited, but is, for example, 1 to 500% by weight, preferably 5 to 200% by weight with respect to the sweetener contained in the sweetener preparation. %, More preferably 50 to 100% by mass.

  The sweetener contained in the sweetener preparation of the present invention may be the same as the sweetener used in the above-described sweet taste improving method.

  The content of the sweetener contained in the sweetener preparation of the present invention is not particularly limited, but is, for example, 1 to 99% by mass, preferably 10 to 99% by mass, and more preferably 50 to 99% by mass.

  The sweetener preparation of the present invention can be used by being contained in food or drink. That is, according to the preferable aspect of this invention, the food / beverage products containing the sweetener formulation of this invention are provided.

  Although the food / beverage products containing the sweetener formulation of this invention may be the same as the food / beverage products used for said sweet taste improvement method, the food / beverage products which do not have sweetness may be sufficient. In addition, the content of the D-amino acid or salt thereof in the food or drink is not particularly limited, but is the same as the content of the D-amino acid or salt thereof contained in the food or drink used in the sweet taste improving method described above. It may be.

  The sweetener preparation of the present invention may contain an additive that can be used for the food and drink used in the method for improving the sweet taste of the present invention.

  According to another aspect of the present invention, there is provided a sweet food or drink product containing a D-amino acid or a salt thereof. The food / beverage products containing this D-amino acid or a salt thereof may be the same as the food / beverage products used in the sweet taste improving method.

  According to another preferable aspect of the present invention, there is provided a food or drink containing a high-intensity sweetener containing D-glutamic acid, D-proline, and D-aspartic acid.

  According to another aspect of the present invention, there is provided a food or drink product containing the above sweetener preparation.

  According to another preferable aspect of the present invention, there is provided a food or drink product containing a sweetener preparation containing a high-intensity sweetener.

  Examples of the present invention are shown below, but the present invention is not limited to these Examples.

Example 1
A 0.03% by mass aqueous solution of acesulfame potassium (ACK) was prepared, and D-glutamic acid (D-Glu), D-proline (D-Pro), and D-aspartic acid (D-Asp) were each added to the aqueous solution at 10 ppm. An aqueous solution (ACK + D-Mix) added (0.001% by mass) was prepared. These aqueous solutions were adjusted to 29 ° C., and the sweetness of acesulfame potassium (ACK) was evaluated by the TI method. TI method (Time-Intensity method: New Food Encyclopedia, Science Forum, p420-421 (1999)), which is a sensory evaluation method, evaluates the strength of taste over time and sets the strength of taste over time. To obtain a curve, and based on this curve, evaluate the characteristics of the taste of the sample to be evaluated over time and the taste quality improving effect.

The TI method was performed according to the following procedure. (1) The sample (20 ml) is put in the mouth and time measurement is started at the same time. (2) The sample is discharged after 5 seconds. (3) The sweetness intensity is recorded over time and graphed. The larger the sweetness intensity value, the stronger the sweetness.
Evaluation by the TI method was performed by six panelists. The evaluation results are shown in FIG.

  As shown in FIG. 1, an aqueous solution (ACK + D-Mix) to which D-glutamic acid, D-proline, and D-aspartic acid were added was compared with an aqueous solution to which these D-amino acids were not added (ACK (Cont)). Acesulfame potassium sweetness persistence was improved. Moreover, although bitterness was felt in the aftertaste in the aqueous solution not containing these D-amino acids (ACK (Cont)), the aqueous solution containing these D-amino acids (ACK + D-Mix) does not contain these D-amino acids. Bitterness was reduced compared to the aqueous solution.

Example 2
The effect of aspartame on sweetness was evaluated by the TI method under the same conditions except that acesulfame potassium in Example 1 was replaced with aspartame (APM).
The evaluation results are shown in FIG.

  As shown in FIG. 2, the aqueous solution (APM + D-Mix) to which D-glutamic acid, D-proline, and D-aspartic acid were added was compared with the aqueous solution to which these D-amino acids were not added (APM (Cont)). Aspartame sweetness persistence improved. Moreover, although bitterness was felt in the aftertaste in the aqueous solution not containing these D-amino acids (APM (Cont)), the aqueous solution containing these D-amino acids (APM + D-Mix) did not contain these D-amino acids. Bitterness was reduced compared to the aqueous solution.

Example 3
The effect of sucralose on sweetness was evaluated by the TI method under the same conditions except that acesulfame potassium of Example 1 was replaced with sucralose (SUC) and the sucralose concentration was 0.015% by mass.
The evaluation results are shown in FIG.

  As shown in FIG. 3, the aqueous solution (SUC + D-Mix) to which D-glutamic acid, D-proline, and D-aspartic acid were added was compared with the aqueous solution to which these D-amino acids were not added (SUC (Cont)). Sucralose sweetness persistence was improved. Moreover, although bitterness was felt in the aftertaste in the aqueous solution not containing these D-amino acids (SUC (Cont)), the aqueous solution containing these D-amino acids (SUC + D-Mix) did not contain these D-amino acids. Bitterness was reduced compared to the aqueous solution.

Example 4
Under the same conditions except that acesulfame potassium in Example 1 was replaced with sucrose and the sucrose concentration was 3% by mass, the effect of sucrose on sweetness was evaluated by the TI method.
The evaluation results are shown in FIG.

  As shown in FIG. 4, the aqueous solution (sucrose + D-Mix) to which D-glutamic acid, D-proline, and D-aspartic acid were added was compared with the aqueous solution to which these D-amino acids were not added (sucrose (Cont)). Thus, the sustainability of sweetness of sucrose was improved.

Example 5
A 0.03% by mass aqueous solution of acesulfame potassium (ACK) was prepared, and 1 ppm each of D-glutamic acid (D-Glu), D-proline (D-Pro), and D-aspartic acid (D-Asp) in the aqueous solution. , 5 ppm each, 10 ppm each, 50 ppm each, or 100 ppm each aqueous solution (ACK + D-Mix) was prepared. These aqueous solutions were adjusted to 29 ° C., and the aftertaste bitterness reducing effect and sweetness sustaining effect of these aqueous solutions were evaluated.

  Evaluation was performed by six panelists. The evaluation was performed based on five evaluation criteria: no effect (±), slightly effective (+), slightly effective (++), effective (++++), and high effective (++++).

表１に示すとおり、Ｄ−グルタミン酸、Ｄ−プロリン、およびＤ−アスパラギン酸を各５ｐｐｍ以上添加した水溶液において、いずれにおいても高い効果を示した。 The evaluation results are shown in Table 1 below.

As shown in Table 1, all of the aqueous solutions added with 5 ppm or more of D-glutamic acid, D-proline, and D-aspartic acid showed high effects.

Example 6
Acesulfame potassium 0.03% by mass aqueous solution (ACK), D-aspartic acid (D-Asp), D-glutamic acid (D-Glu), and D-proline (D-Pro) were separately added to the aqueous solution at 50 ppm. Aqueous solutions (D-Asp aqueous solution, D-Glu aqueous solution, D-Pro aqueous solution) were prepared. These aqueous solutions were adjusted to 29 ° C., and the aftertaste bitterness reducing effect and sweetness sustaining effect of these aqueous solutions were evaluated.
The evaluation was performed by six panelists, and the evaluation was performed based on the same standard as the evaluation standard of Example 5 above.

上記表２に示すとおり、Ｄ−アスパラギン酸水溶液、Ｄ−グルタミン酸水溶液、およびＤ−プロリン水溶液は、いずれも甘味の持続性を向上させた。特に、Ｄ−プロリン水溶液およびＤ−アスパラギン酸水溶液の甘味の持続効果が高かった。また、Ｄ−プロリン水溶液およびＤ−アスパラギン酸水溶液は、Ｄ−グルタミン酸水溶液と比較して、苦味の低減効果を示した。特に、Ｄ−アスパラギン酸水溶液が高い苦味の低減効果を示した。 The evaluation results are shown in Table 2 below.

As shown in Table 2 above, the D-aspartic acid aqueous solution, the D-glutamic acid aqueous solution, and the D-proline aqueous solution all improved the persistence of sweetness. In particular, the sweetness-sustaining effect of the D-proline aqueous solution and the D-aspartic acid aqueous solution was high. Moreover, the D-proline aqueous solution and the D-aspartic acid aqueous solution showed a bitter taste reducing effect as compared with the D-glutamic acid aqueous solution. In particular, the D-aspartic acid aqueous solution showed a high bitterness reducing effect.

Claims (10)

  A method for improving the sweet taste of a food or drink, comprising a D-amino acid or a salt thereof.   The method for improving taste quality according to claim 1, wherein the food or drink is a sweetener or a food or drink containing a sweetener.   The method for improving taste quality according to claim 2, wherein the sweetener is a high-intensity sweetener.   The taste improvement according to any one of claims 1 to 3, wherein the D-amino acid is one or more selected from the group consisting of D-glutamic acid, D-proline, and D-aspartic acid. Method.   The method for improving taste quality according to any one of claims 1 to 4, wherein the sweet taste improvement is an improvement in sweetness sustainability and / or a reduction in aftertaste bitterness.   The manufacturing method of the food / beverage products in which the taste quality of sweet taste was improved including the process which contains the D-amino acid or its salt in the food / beverage products which have sweet taste.   A sweetener preparation comprising a sweetener and a D-amino acid or a salt thereof.   The sweetener preparation according to claim 7, wherein the sweetener is a high-intensity sweetener.   A sweet food or drink comprising a D-amino acid or a salt thereof.   A food or drink comprising the sweetener preparation according to claim 7 or 8.

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