WO1995004476A1 - Method of suppressing sweetness - Google Patents

Abstract

A method of suppressing the sweetness of a sweetening substance selected from the group consisting of amino acids, proteins and glycosides by adding thereto at least either a phenoxyalkanoic acid represented by general formula (I) or a salt thereof, wherein R's represent each independently hydrogen, halogen, hydroxy, lower alkyl, lower alkanoyl or lower alkoxy; n represents an integer of 0 to 4; and A represents C1-C5 linear or branched lower alkylene. This method serves to exhibit the function of the sweetening substance excellently.

Description

 Meiho Sweetness control method Technical field

 The present invention relates to a method for suppressing sweetness of a sweet-tasting functional substance. The present invention suppresses the sweetness of a sweetening functional substance such as amino acid, protein or glycoside added to food, feed, pet food, pharmaceuticals, quasi-drugs, cosmetics, etc. However, it is useful for utilizing the inherent functional properties of the sweet-tasting functional substance. '' Background technology

 Amino acids, such as glycine, alanine, and vein, have antibacterial and other functional properties, but they have a limited amount of use due to their inherent sweetness, which significantly deteriorates the taste. Antibacterial properties could not be obtained-and its use was also limited.

 In addition, glycosides such as glycyrrhizin have functionalities such as antioxidant properties, physical properties improving properties, and physiological activities, but have a characteristic long-lasting sweetness with a certain amount of delay, so that their usage and usage are limited. However, its functionality was not fully utilized.

In addition, proteins such as tumatin and neohesperidin dihydrochalcone have the effect of enhancing the flavor of peppermint, perilla, fruit flavors, etc., but have a characteristic intense sweetness. Therefore, the amount used was limited.

 Riveteam also has antibacterial properties due to its bacteriolytic effect, but because of its inherent sweetness, its usage is limited and its antibacterial activity has not been fully utilized.

 On the other hand, it is known to add a funinoxyalkanoic acid derivative to suppress the sweetness of ingestible products containing a large amount of sugar or sugar alcohol having sweetness (US Pat. No. 45 No. 67053 and U.S. Pat. No. 5,504,336). It is also known to use a phenoxyalkanoic acid derivative to reduce the sweetness of sugar or sugar alcohol as an excipient in the production of salt substitute granules (European patent application). No. 0414550 A2). Disclosure of the invention

 Thus, according to the present invention, the general formula (I)

Wherein R is the same or different and is a hydrogen atom, a halogen atom, a hydroxy group, a lower alkyl group, a lower alkanoyl group or an alkoxy group, n is an integer of 0-4, and A is It is a lower alkylene group of a straight chain or a branching technique of 5. Phenoxya represented by) It is characterized in that at least one kind of lucan is added to suppress the sweetness of a sweetening functional substance selected from the group consisting of amino acids, proteins and glycosides. A method for suppressing sweetness is provided.

 Details of each definition of the above general formula (I) are as follows.

 Preferred examples of the “halogen atom” include fluorine, chlorine, bromine and iodine.

 Preferable examples of the "lower alkyl group" include a linear or branched alkyl group having 1 to 3 carbon atoms, such as methyl, ethyl, propyl, and isopropyl. .

 Preferred examples of the “lower alkanol group” include alkanol groups having 2 to 4 carbon atoms, such as acetyl, propionyl, and butyryl.

 Preferable examples of the "lower alkoxy group" include a straight or branched alkoxy group having 1 to 3 carbon atoms, such as methoxy, ethoxy, propoxy, and isopropoxy. 0

 The “lower alkylene group” includes a straight or branched alkylene group having 1 to 5 carbon atoms, for example, methylene, ethylene, trimethylene, tetramethylene, pentamethylene. , Butylene, amirene and the like.

In the general formula (I), n is an integer of 1 to 4, preferably n is 1, more preferably n is 1 and the substituent is bonded to the p-position. It is. — The non-toxic salts of the phenoxyalkanoic acids represented by the general formula (I) are non-toxic, acceptable salts of foods, pharmaceuticals, etc., for example, alkali metal salts such as sodium and potassium. And alkaline earth metal salts such as calcium, magnesium and the like, and ammonium salts. Of these, preferred salts are alkali metal salts such as sodium and calcium.

Many of the compounds of the general formula (I) have a chiral center at the carbon adjacent to the carboxy group, and usually produce two kinds of optical isomers. The present invention includes both of these optical isomers and racemic mixtures _{(one of} these isomers has a strong activity and the other has a weak activity. Usually, it shows an intermediate activity between the two optical isomers, so that the compound with the stronger activity can be separated by optical resolution and the compound can be used to improve the inhibitory effect on sweetness. Can be.

— The compounds belonging to the general formula (I) include the following: _c (sat) 12 — phenoxypropionic acid, S— (1) 12 — phenoxypropionic acid, (sat) 12 — Enoxybutyric acid, S— (1-) 1-2—phenoxybutyric acid, (±) —2—p—Methoxyphenoxybutyric acid, (Earth) 1-2—ρ-Methylphenoxypropionic acid, S— (1-) 1-2— p-Methylphenoxypropionic acid, (Sat) 1 2 — p-Ethylphenoxypropionic acid, (Sat) 1 2 — p—Methoxyphenoxypropionic acid, S — (—) 1 2 — p—Met Xyphenoxypropionic acid, 2 — ρ-Methoxyphenoxy- 1 2 —Methylpropionic acid, (±) — 2 — p—Ethoxyphenoki Cipropionic acid, p—methyl ethoxy acetic acid, phenoxy acetic acid. P-Methoxy oxy acetic acid, p—ethoxy ethoxy benzoic acetic acid, (Sat) 1 2 — p— Nonoxypropionic acid, S— (I) —2—p—Cross-mouth phenoxypropionic acid, (Sat) 1-2—Phenoxy-12—methylpropionic acid, 2,4—dim Tylphenoxyacetic acid, p-acetylfuroxyacetic acid, ρ-isopropylfuroxyacetic acid, ρ-ethylfuroxyacetic acid, p-formylfuroxyacetic acid, 2 — (p-chloro L-phenoxy) 1- 2 -methylpropionic acid, 3,4-dichlorophenoxyacetic acid, ρ-Chlorophenoxyacetic acid, 2-(2-methyl-4- Mouth mouth phenol) monoacetic acid, 2 — (3 — chlorophenol) Propionic acid, 4-fluoroethoxyacetic acid, 2,3-Dichloroethoxyacetic acid, 3—Methylfluoroethoxyacetic acid, 2— (3,4—Dimethoxyphenoxy) Monopropionic acid, 2 — (2,3,4 — trimethoxyphenoxy) monobutyric acid, 2 — methylfuroxyacetic acid, 2 — formylfuroxyacetic acid, p — ethylfurenoic 2-hydroxyacetic acid, 2-hydroxyhydroxyacetic acid, 4-hydroxyethoxyacetic acid, 2-methoxyethoxyacetic acid, 2-probu-2--2-enyloxyacetic acid, diphenylacetic acid, diphenylhydroxyacetic acid (Diphenylglycolic acid), 2 — ρ — Macrophthyl phenylpropionic acid, hyphenaphthic acid, ^ — naphthic acid, 2 — p — Isopropylpyrenylpropionic acid, 2 — (2, 4 — Dimetoxif 2-)-Methoxyacetic acid, 2- (2,4-dimethylthiophenyl) -propionic acid, 2- (2-methylphenylpropionic acid, 2- (2-methylphenyl) one 3-Methylbutyric acid and the like. Furthermore, the present invention includes these salts, for example, alkali metal salts such as sodium and potassium, and these phenoxyalkanoic acids can be used alone or in combination. Of these, preferred compounds are phenoxyalkanoic acid and compounds having a methyl, ethyl, methoxy or ethoxy substituent at the para-position of phenoxyalkanoic acid, for example, phenoxyacetic acid, 2-phenoxypropionic acid, 2-phenoxybutyric acid, 2-p-methoxyphenoxypropionic acid, 2-p-ethoxyquinoxypropionic acid, 2-p-ethylphenoxypropionic acid, p-methoxyphenoxyacetic acid, 2- p-Methoxyphenoxybutyric acid, p-ethylphenoxyacetic acid, 2-p-methylphenoxypropionic acid, 2-p-ethoxyphenoxybutyric acid, 2—; Can be

 —The compound of the general formula (I) can be synthesized by a known method such as condensation. For example, Journal of the American 'Chemical' Society (J. Amer. Chem. Soc.), 53, 304 (1931), Journal of the 'Ob' Chemical ' It can be synthesized according to the method described in Society (J. Chem. Soc.) 1891 (1956), but there are also compounds available from Aldrich. Examples of the sweet-tasting functional substance used in the present invention include amino acids, proteins and glycosides.

First, amino acids include sweet amino acids such as glycine, alanine, triptophan, kynurenine, and betain, and derivatives thereof. Body.

 Next, examples of proteins include formatin, monelin, miraculin, and lysozyme.

 Next, the glycosides are as follows: Amacilla powder and Amatilla extract, Potassium powder and Canzo extract, Enzyme-treated Canzo, Enzyme-degrading potato, Stevia powder and Stevia extract, Enzyme-treated Stevia, Tianling tea Powdered and sweetened tea extract, powdered racan and powdered racan, powdered white ginseng and powdered white ginseng, mixed leaf grape and powdered double grape extract, or dihydrochalcone such as prunin, naringin and neohesperidin And the like.

 Since the degree of sweetness of the sweet-tasting functional substance varies depending on its origin, production method and nature, the amount of phenoxyalkanoic acid and its salt used may be such that the sweetness of the sweet-tasting functional substance is suppressed. The degree of suppression of sweetness can be adjusted by the amount of phenoxyalkanoic acid and a salt thereof so that the functionality of each sweet taste functional substance is emphasized. In general, 0.0001 to 100 000 parts by weight of phenoxysulfonic acid and a salt thereof are added to 100 parts by weight of the sweet-tasting functional substance.

The phenolalkanoic acids and salts thereof of the present invention can be used as they are, but generally, it is desirable to dissolve or suspend them in a solvent capable of dissolving them. The solvent that can be used is not particularly limited, and examples thereof include water, alcohols such as ethanol and isopropanol, and propylene glycol. Furthermore, dissolve fuunoxyalkanoic acid and its salt in the above solvent. After that, the sweet-tasting functional substance can be dissolved. This dissolution order may be reversed. In addition, a phenolic alkanoic acid and a salt thereof may be added and dissolved in an extract or a mother liquor of the sweet-tasting functional substance, or the solution may be dried or co-crystallized by any method. Further, when producing a composition containing a sweet-tasting functional substance, phenoxyalkanoic acid and a salt thereof may be added and dissolved during the production process. Alternatively, the sweet-tasting functional substance and the phenolic alkanoic acid and a salt thereof may be mixed together in a solid state and dissolved in a solvent at the time of use. The sweetness suppressing method of the present invention can be applied to foods, feeds, pet foods, pharmaceuticals, quasi-drugs, cosmetics, and the like. For example, applicable foods include side dishes, juices, seafood paste products, and the like. These foods contain about 0.1 to 5% of a sweet-tasting functional substance, and 0.05 to 1 parts by weight of phenolic alkanoic acid per 100 parts by weight of the sweet-tasting functional substance. The addition of the derivative reduces unpleasant sweetness and makes it edible.

 Applicable feed and pet food include feed for cattle, pigs, poultry, and the like. These feeds and pet foods contain about 0.01 to 1 of the sweet-tasting functional substance, and 1 to 400 parts by weight of phenol per 100 parts by weight of the sweet-tasting functional substance. By adding the xylanic acid derivative, it is possible to provide a feed and a feed that can be eaten well by animals.

Next applicable pharmaceuticals include anti-ulcer, anti-inflammatory, antitussive and the like, which are generally produced from extracts of fruits, herbs, rhizomes and the like. These medicines contain about 0.1 to 10% of sweet-tasting functional substances. By adding 0.7 to 70 parts by weight of a phenokine alkanoic acid derivative per 100 parts by weight of the sweet-tasting functional substance, the inherent sweetness contained in the sweet-tasting functional substance is added. It is suppressed and can be taken easily.

 The next applicable quasi-drug is dentifrice. These quasi-drugs contain about 0.01 to 1% of the sweet-tasting functional substance, and 100 to 100 parts by weight of the sweet-tasting functional substance per 100 parts by weight. By adding the phenoxyalkanoic acid derivative, the sweetness is suppressed, and the flavor of the added flavor can be significantly increased.

 Further, applicable cosmetics include lipstick. These cosmetics contain about 0.01 to 0.1% of a sweet-tasting functional substance, and 100 to 100 parts by weight of 100 parts by weight of the sweet-tasting functional substance. By adding the ヱ noxyalkanoic acid derivative, the sweetness with a drawback can be suppressed, the unpleasant sweetness can be removed, and the flavor of the flavor can be increased.

 Generally, a sweet-tasting functional substance has two effects, such as intrinsic sweetness and antibacterial properties, antioxidant properties, flavor enhancement properties, physical property improvement properties, or physiological activities. Functionality cannot be emphasized enough. However, by applying the sweetness suppressing method of the present invention, utilization of the above functionality becomes easy.

 The effects of the present invention will be described by test examples.

 Test example 1

Glycine 2% (0.0 0.001%, 0.0 0.000% 0 1%, 0.01%, 0.02%, 0.04%, 0.08% and 0.01% (/ v) Prepare a mixed solution containing sodium methoxyphenoxypropionate and a single solution of glycine 2% (/ V) without sodium (Sat) 12-p-methoxyphenoxypropionate did. The degree of sweetness inhibition of glycine by addition of sodium (Sat) 2-p-methoxyphenoxypropionate was determined by the following method. The sensory test for glycine sweetness is as follows.

 a: Preparation of sweet standard solution

 A sweet standard solution of glycine of 0 to 2% (w / V) was prepared at a concentration interval of 0.2% (w / V).

 b: Sensory test method

 2%, 1.8%, 6%, …… 0.2% (w / v) and 0% glycine solution sweetness of 100, 90, 80, …… 10 respectively And a sweetness of 0. The panelists consisted of 10 men and 10 women.

 In the test method, the inspector was instructed to select a sweet standard solution having the same sweetness as the sweetness of the mixed sample, the results were totaled, and the paired test was performed. The sweetness that was significant at P <0.05 was taken as the sweetness of the mixed sample solution. When the obtained degree of sweetness is 100, 90, 80,… •• 20, 10, 0, 0, the degree of sweetness suppression 0, 10, 0, …… 80, 90, 100 Defined. The results are shown in Table 1.

(Continued on the next page with margins) table 1

Next, in the glycine single use section and the glycine and sodium (1-2)-の -methoxyphenoxypropionate sodium concentration of each use concentration, the microorganisms were isolated on a standard agar medium. As a result of testing the antibacterial activity against Bacillus sp. And Escherichia coli as glycine at concentrations of 2% (/ V) and 5% (/ v), the growth of microorganisms was inhibited in both groups.

However, the glycine 2% (w / v) and 5% (w / v) solutions exhibited a characteristic sweetness and discomfort. No discomfort The lysine concentration is less than 0.2% (w / V), and no antibacterial effect can be expected at this concentration. Foods high in protein and starch require the addition of glycine in a minimum of 1% or more. At this concentration, sodium (Sat), which gives an unpleasant sweetness, is used to produce sodium 2-P-methoxypropionic acid sodium. By adding 0.02%, unpleasant sweetness was suppressed, and the antibacterial activity was exerted without impairing the flavor of the composition to be added.

 Test example 2

 0.0 1 0%, 0.01%, 0.05%, 0.01%, 0.02% in 0.01% (w / v) somatine solution , 0.05% and 0.1% (w / V) of a mixture of sodium (Sat) and 1- 2-ρ-ethoxyphenoxybutyrate and (Sat) — 2 — p-Ethoxyphenoxybutyrate A 0.1% (w / v) single solution of somatin without sodium was prepared. The degree of suppression of sweetness of riematin by adding sodium (sat) 2-p-ethoxyquinphenoxybutyrate was determined by the following method.

 a: Preparation of sweet standard solution

 A 0 to 0.01% (wZv) sweet standard solution of thaumatin was prepared at a concentration interval of 0.001% (wZv).

 b: Sensory test method

 0.0 1%, 0.09%, 0.08%, '0.01%, and 0% of the sweetness of the riematine solution are 10 °, 90, 80, ...... Defined as a sweetness of 10 and 0.

The degree of sweetness inhibition was determined in the same manner as in Test Example 1. Table 2 shows the results Indicated

Table 2

Next, for the single-use section of soytin and the combined use of thaumatin and sodium (sat) at each concentration of use, a 13% (W / Y) sugar solution was used as the standard solution. And To these solutions, 0.05% (V / V) of peppermint flavor was added, and the flavor-enhancing effects of the peppermint flavors in both addition groups were compared. As a result, at a P value of 0.05, flavor was observed in the combined use of sodium (±)-2-ethoxyethoxyphenoxybutyrate and thaumatin. Increased significantly. In addition, the detection threshold concentration of peppermint flavor was significantly reduced, and a flavor enhancing effect was observed.

 In addition, 0.01% (w / v) of thaumatin 0.01% (w / V) of thaumatin and 0.01 (/ V) of (2-)-p-ethoxyphenoxybutyrate The combination treatment with lithium showed almost the same sweetness, but the effect of increasing peppermint flavor was greater in the combination treatment.

 Test example 3

 In a 0.15% (w / V) glycyrrhizin solution, 0.00.01%, 0.00.01%, 0.00.05%, 0.01%, 0.02%, 0.04%, 0.06%, 0.08% and 0.

Mixed solution containing (Sat) sodium 2-phenoxypropionate and glycyrrhizin without sodium (Sat) sodium 0.1-phenoxypropionate 0.15% (/ v) single solution Was prepared. The degree of sweetness inhibition of glycyrrhizin by adding (sat) 12-phenoxypi-sodium pionate was determined by the following method. a: Preparation of sweet standard solution

 A sweet standard solution of glycyrrhizin of 0 to 0.15% (w / v) was prepared at a concentration interval of 0.015% (w / v).

 b: Sensory test method

0.15%, 0.135%, 0.12% …… 0.15% (V) and 0% sweetness of glycyrrhizin solution are 100, 90, 80,… respectively. … Defined as 10 and 0 sweetness. The degree of sweetness inhibition was determined in the same manner as in Test Example 1. Table 3 shows the results. Table 3

Next, for the glycyrrhizin single use section and the glycyrrhizin and sodium (2-)-phenoxypropionate combination at each concentration, antibacterial activity against the microorganism Bacillus cereus was determined using a standard agar medium. Was tested as glycyrrhizin at a concentration of 0.1.5% (wZv). As a result, the growth of both microorganisms was inhibited. Glycyrrhizin 0.15% aqueous solution It gave a long lasting sweet taste and gave discomfort. But (Sat) I

2-In the sodium phenoxypropionate group, the discomfort decreased significantly with the increase of the use concentration, and it was tasteless. Also, 0.15% (w / V) of glycyrrhizin and 0.15% (w / V) of glycyrrhizin and 0.06% (wZv) of (±) —2—phenoxypropionate The tritium group has almost the same sweetness. As a result of an antibacterial test against the microorganism Bacillus subtilis, only the (Sat) 12-sodium sodium phenoxypropionate group inhibited the growth of the microorganism.

 Test example 4

 Lysozyme 0.1% (w / V) 0.00 0 0 1%, 0.00 0 1%, 0.01%, 0.02%, 0.04% in solution , 0.008%, and 0.01% (w / V) of sodium phenoxyacetate and lysozyme without sodium phenoxyacetate 1% (wv ) A single solution was prepared. The degree of sweetness suppression of lysozyme by the addition of sodium phenoxyacetate was determined by the following method.

 The sensory test for lysozyme sweetness is as follows.

 a: Preparation of sweet standard solution

 A sweet standard solution of lysozyme having a concentration of 0 to 0.01 (wZv) was prepared at a concentration interval of 0.01 ^ wZv).

 b: Sensory test method

0.1%, 0.09%, 0.08% …… 0.01% (w / V) and 0% of the sweetness of the solution of ribozyme are 100, 90, 8 respectively. 0, ·········· Defined as sweetness of 0 and 0. The degree of sweetness inhibition was determined in the same manner as in Test Example 1. Table 4 shows the results.

Table 4

Next, the standard agar medium was used for the single-use section of ribozyme and the combined use section of ribozyme and sodium phenyloxyacetate at each concentration, and the antibacterial mosquito against the microorganism Bacillus sp.

As a result of the test at a concentration of 0.1%, the growth of the microorganism was inhibited in both the added groups.

Lysozyme 0.1% (wZv) solution has a unique sweetness. Gave discomfort. However, no unpleasant sweetness was observed in the sodium phenoxyacetate-administered group. At a lysozyme concentration of 0.05% (wZv), unpleasant sweetness is not felt, but the ability to completely suppress the growth of microorganisms.

 Test example 5

 0.0 0 0 1%, 0.01%, 0.01%, 0.02%, 0.02%, 0.03% (/ V) of neohesperidin dihydrochalcone Mixtures containing 0.5% and 0.1% (w / V) of (±) — 21 sodium p-methoxyphenoxybutyrate and (±) — 2 — p-Naphthoxyphenoxybutyrate A single solution of neohesperidin dihydrochalcone 0.03% (w / V) was prepared without the addition of a rim. The degree of sweetness inhibition of neohesperidin dihydrochalcone by the addition of sodium (sat) 12-p-methoxyphenoxybutyrate was determined by the following method.

 a: Preparation of sweet standard solution

 A sweet standard solution of neohesperidin dihydrochalcone of 0-0.03% (w / V) was prepared at a concentration interval of 0.003% (w / V).

 b: Sensory test method

0.03%, 0.027%, 0.024%, 0.03% and 0% neohesperidin dihydrochalcone sweetness of 100, 90, 80,…, respectively. Defined as sweetness of 10 and 0. The degree of sweetness inhibition was determined in the same manner as in Test Example 1. Table 5 shows the results. Table 5

Next, the concentration of neohesperidin dihydrochalcone alone and the combination of neohesperidin dihydrochalcone and the respective concentrations of (sat) 12-p-sodium sodium 18% (/ V) Was used as a standard solution. To these solutions, 0.1% (V / V) of coffee was added to compare the flavor enhancing effects of the coffee flavors in both additive groups. As a result, when p <0.05, the effect of flavor enhancement in the combination of sodium (p)-2 —p-methoxyphenoxybutyrate and neohesperidindihydrochalcone was obtained. Increased significantly. In addition, the detection threshold concentration of coffee flavor was significantly reduced, and a flavor enhancing effect was observed.

 In addition, 0.09% (w / v) of neohesperidin dihydrochalcone 0.03% (w / V) of neohesperidin dihydrochalcone and 0.01% (w / v) The combination of sodium and methoxyphenoxybutyrate showed almost the same sweetness, but the effect of coffee flavor was stronger in the combination.

 Example 1

0.1 part by weight of xanthan gum is dissolved in 16 parts by weight of commercially available vinegar, and 2 parts by weight of salt, 3 parts by weight of d1-alanin or 3 parts by weight of d1-aranine and 0.02 parts of p-ethoxyphenoxyacetic acid Parts by weight, (±) — 2 — p — Ethoxyphenoxypropionic acid 0.0 2 parts by weight and (±) — 2 — p — Methylfuninoxybutyric acid 0.02 parts by weight, then yolk 1 Mix 0 parts by weight and 0.5 parts by weight of spices. While stirring the mixture, 70 parts by weight of salad oil is added and emulsified. The mixed solution was dispensed into glass bottles with a capacity of 150 m 1 up to 10'0 m 1, stored in a thermostat at 38 for 1 month, and the peroxide value of the salad oil was measured. Single-use plots, dl — lanin and p — ethoxyphenoxyacetic acid, (sat) 1 2 — p — ethoxyphenoxypropionic acid and (sat) 1 2 — p — methylphenoxybutyric acid No oxidation was observed. However, d 1 -alanine single use plot showed unpleasant sweetness and was not suitable for edible use, but P-ethoxyphenoxyacetic acid, (Sat) 1 2-p-Ethoxyphenoxypropionic acid and (Sat) The group to which the mixture of _ 2-p-methylfunoxybutyric acid was added had no unpleasant sweetness and was delicious. In addition, the storage test showed that the addition of 0.05 part by weight, which did not exhibit the unpleasant sweetness of d 1 -alanine, oxidized the salad oil and made it unsuitable for eating.

 Example 2

 100 parts by weight of tangerine juice and 0.01 part by weight of thaumatin or 0.01 part by weight of thaumatin and (sat) 12-p-ethylphenoxypropionic acid 0.025 part by weight of p-ethylfuronoxyacetic acid Add 0.25 parts by weight of the mixture, and dispense into a bottle having a content of 230 m] up to 200 m 1. This was heated for 30 minutes at a liquid temperature of 80 ° C in a bottle, and after cooling, the smell of fruit juice was added. As a result, a imo odor was generated in the non-somatin-added group, but it was mixed with thomatin or somatin (Sat). In the combined use of a mixture of 2-p-ethyl phenoxypropionic acid and p-ethyl phenoxyacetic acid, no odor was found. However, when used, thaumatin single-use plots exhibited the unique sweetness of thaumatin and impaired the flavor of mandarin orange juice. In the group to which the mixture was added, the flavor of tangerine juice was not impaired. 0 0 0 1 1% (wZV), which does not exhibit the inherent sweetness of somatatin, could not suppress the generation of imo odor.

 Example 3

After adding 90 parts by weight of water to 10 parts by weight of Lacan-powered fruit and heating at 80 ° C for 1 hour, the filtrate obtained by filtration shows intense sweetness, It could not be used as an antitussive expectorant. (±) — 2-p — Addition of 0.1 part by weight of sodium methoxyphenoxybutyrate suppressed the sweetness and could be taken as an antitussive expectorant.

 Example 4

 Add 5 parts by weight of water to 1 part by weight of licorice, cool soak for 2 days, and rub the cloth. Then add 3 parts by weight of water and cool soak for 12 hours. The filtrate was combined and evaporated to 3 parts by weight, cooled, added with 1 part by weight of ethanol, allowed to stand for 2 days, and filtered to obtain a licorice extract. 90 parts by weight of water was added to 10 parts by weight of this excipient and mixed. This solution had an intense persistent sweetness with a back lag, and was difficult to take as an anti-ulcer, anti-inflammatory, and antitussive. However, adding 1.04 parts by weight of (sat) sodium 2-p-methylphenoxypropionate to 100 parts by weight of this mixture resulted in suppression of the sweetness inherent in licorice, which led to a decrease in administration. It became easier.

 ADVANTAGE OF THE INVENTION According to the sweetness suppressing method of this invention, the sweetness intrinsic | native to a sweetness functional substance can be suppressed, and the function of a sweetness functional substance can be made to appear favorably by this suppression.

Claims

1. General formula (I) (R) n 〇A ACOOH (I)

(Wherein R is the same or different and is a hydrogen atom, a halogen atom, And n is an integer of 0 to 4, and A is a linear or branched lower alkylene group having 1 to 5 carbon atoms. ) To suppress the sweetness of the sweet-tasting functional substance selected from the group consisting of amino acids, proteins and glycosides by adding at least one phenolic carboxylic acid or a salt thereof represented by A sweetness suppression method featuring this. 2. The phenoxyllucanoic acid and its salt are p-methoxyphenoxyacetic acid, 2-p-methoxyphenoxypropionic acid or 2—p-ethoxyphenoxybutyric acid or an alkali metal salt thereof. Sweetness control method. 3. A method for suppressing sweetness, wherein phenyloxyalkanoic acid and a salt thereof are added in an amount of 0.0001 parts by weight or more based on 100 parts by weight of the sweet-tasting functional substance. 4. A method for suppressing sweetness in which the sweet-tasting functional substance is glycine, alanine, betain, lysozyme, thaumatin, neohesperidin dihydrochalcone or glycyrrhizin.