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    • 专利摘要:
    GLYCOID STEVIOL COMPOSITION GLYCOSYLATED WITH A FLAVOR MODIFIER An intensifying composition of the taste and flavor profile includes glycosides of glycosylated steviol which can increase the intensity of taste and / or taste in a food or drink product. A method for increasing the intensity of taste and flavor of a food or drink product, comprises the step of adding a taste and flavor enhancing composition to a food or drink product, where the flavor and taste enhancing composition includes the glycosylated steviol glycosides. A method for improving the organoleptic properties of a food or drink product includes a high fructose syrup and includes the step of adding the taste and flavor enhancing composition to the food or drink product. The addition of the flavor and taste-enhancing composition to make high-fructose syrup, such as high fructose corn syrup, taste more like sugar.
    公开号:BR112013023964B1
    申请号:R112013023964-6
    申请日:2012-03-22
    公开日:2020-11-03
    发明作者:Siddhartha PURKAYASTHA
    申请人:Purecircle Usa Inc.；
    IPC主号:
    专利说明:

    Background of the Invention
    [001] Stevia rebaudiana Bertoni is a perennial shrub of the Asteraceae family (Compositae) that is native to certain regions of South America. The leaves of the plant contain 10 to 20% of diterpene glycosides, which are about 150 - 450 times sweeter than sugar. The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local teas and medicines.
    [002] Currently, there are more than 230 species of Stevia with significant sweetening properties. The plant has been successfully cultivated in a wide range of conditions from its native subtropic area to the cold northern latitudes.
    [003] The Stevia rebaudiana plant extract contains a mixture of different sweet diterpene glycosides, which have a single base - steviol - and differ in the presence of carbohydrate residues at positions C13 and C19. These glycosides accumulate on stevia leaves and make up about 10% - 20% of the total dry weight. Usually, based on dry weight, the four main glycosides found in stevia leaves are Dulcoside A, Rebaudioside C, Rebaudioside A and Stevia. Other glycosides identified in the stevia extract include Rebaudioside B, D, E, and F, Steviolbioside and Rubusoside.
    [004] Steviol glycosides differ from each other by the power of sweetness as well as other sensory characteristics that contribute to the quality of taste, such as bitterness, prolonged aftertaste, etc. Kinghorn, AD, Stevia: The genus Stevia, Taylor & Francis, London (2002). The quality of the taste of a steviol glycoside is one of the main characteristics that is decisive for its use in various applications in food and beverages. The quality of sweetness and the taste of stevia glycosides are shown below in Table 1. Table 1: Steviol glycoside molecules and their sweetness and taste quality


    [005] Previous studies show a certain correlation between the number of glycosidic residues and the taste quality of a steviol glycoside. When comparing steviol glycosides, rebaudioside A (G4, with four glucose residues) clearly surpasses stevioside and rebaudioside B (G3, each with 3 glucose residues) in the quality of taste. Steviolbioside and rubusoside (G2, each with two glucose residues) have a quality of taste that is proven to be significantly inferior to that of steviosides (G3). In addition, the taste quality of the ramnosylated glycosides is inferior compared to that of the glycosylated glycosides. Tanaka, O., "Improvement of Taste of Natural Sweeteners," Pure & Appl. Chem ,. Vol. 69, No. 4, pp 675 - 683 (1997).
    [006] The sweetness and the quality of the taste of the steviol glycoside molecules containing only glucose units are represented in figures IA - IB. Steviol glycosides with a higher number of glucose residues, for example, more than two glucose residues, show a better quality of taste. Particularly, the mono- and di-glycosyl forms of stevioside (with 4 glucose residues (G4), and 5 glucose residues (G5), respectively) have significantly better quality of taste. Tanaka, O., “Improvement of Taste of Natural Sweeteners” Pure & Appt. Chem., Vol. 69, No. 4, pp. 675 - 683 (1997).
    [007] It is known that undesirable flavor attributes can be substantially reduced or eliminated through the intermolecular transglycosylation reaction of various enzymes, in which the fixation of new carbohydrates occurs at the C13 and C19 positions of the steviol glycosides. Tanaka (1997) evaluated the effect of adding glucose molecules to the stevioside molecules purified by transglycosylation. The resulting glycosylated steviosides were evaluated for sweetness and quality of taste. The improvement in the quality of taste was greater when glucose units were added to position C19 than to position C13.
    [008] Several enzymes have been used to conduct such transglycosylation. Pullulanase, isomaltase {Lobov, S.V. et al., “Enzymic Production of Sweet Stevioside Derivatives: Transglucosylation by Glucosidases” Agric. Biol. Chem., Vol. 55, No. 12, pp. 2959 - 2965 10 (1991), β-galactosidase (Kitahata, S. et al., “Production of Rubusoside Derivatives by Transgalactosylation of Various (3-Galactosidases,” Agric. Biol. Chem., Vol. 53, No. 11, pp. 2923-2928 (1989)), and dextrin sucrase (Yamamoto, K. et al., Biosci. Biotech. Biochem., Vol. 58, No. 9, pp. 1657-1661 (1994)) were used as enzymes with pullulan, maltose, lactose, and partially hydrolyzed starch as donors.
    [009] The transglycosylation of steviol glycosides was also achieved by the action of cyclodextrin glucanotransferase (CGTase). The sweeteners obtained had a better sweetness without the bitter and licorice taste (US Patent Nos. 4,219,571,7,838,044 and 7,807,206).
    [0010] With an increase in the number of glucose units in the steviol glycoside molecules (for example, from stevioside to rebaudioside A), the intensity of sweetness increases and the profile of sweetness (taste) improves. However, the relative sweetness does not increase significantly beyond a certain level even with an additional increase in glucose units, as shown in Figure la. Published data show that the quality of sweetness improves with the addition of glucose units, but does not mention explicitly or implicitly that the addition of glucose units contributes to a reduction in sweetness. Brief Summary of the Invention
    [0011] The present invention relates to an intensifying composition profile of the taste and flavor profile. The composition includes glycosylated steviol glycosides that can increase the intensity of a taste and / or a flavor in a food or drink product. In some embodiments, glycosylated steviol glycosides may include a plurality of glucose units. For example, glycosylated steviol glycosides can include three, four, five or more than five glucose units.
    [0012] The present invention also relates to a food or drink product with an intense taste and taste profile, where the food or drink product includes a taste and flavor enhancing composition comprising glycosylated steviol glycosides. A wide range of food products and beverages, such as, but not limited to, soft drinks, fruit juices, dairy products, dairy drinks, bakery / baked goods, cereal products and table sweeteners, can be made according to the present invention. The taste and taste profile of a food or drink product, including a taste and flavor enhancing composition, where the taste and flavor enhancing composition includes glycosylated steviol glycosides, may be more intense than a comparative taste and taste profile of a comparative food or drink product that does not include the intensifying taste and flavor composition. In addition, the taste of a beverage or food including the taste and flavor enhancing composition, where the taste and flavor enhancing composition includes the glycosylated steviol glycosides, can be improved over a taste of a food or drink product comparative that does not include the intensifying composition of taste and flavor.
    [0013] The present invention further relates to a method for increasing the intensity of taste and flavor of a food or drink product, including the step of adding a taste and flavor enhancing composition to the food or drink product, where the Intensifying composition of taste and flavor includes glycosides of glycosylated steviol. The present invention also relates to a method of improving the organoleptic properties of a food or drink product, including a high fructose syrup, including the step of adding a taste and flavor enhancing composition to the food product or drink. . For example, the addition of the flavor-enhancing composition can make high-fructose syrup, such as high fructose corn syrup, taste more like sugar. In addition, if fructose syrup is high fructose 42 corn syrup (HFCS 42), the addition of the flavor and taste-enhancing composition can make HFCS 42 taste more like syrup high fructose corn 55 (HFCS 55).
    [0014] The present invention also relates to a method of producing the flavor-enhancing composition that includes the steps of: extracting steviol glycosides from the leaves of a Stevía rebaudíana Bertoni plant; and transglycosylating the steviol glycosides to add glucose units to the steviol glycosides. In some embodiments, transglycosylation of steviol glycosides includes enzymatic transglycosylation using an enzyme. Examples of enzymes that can be used in accordance with the present invention include, but are not limited to, pullulanase, isomaltase, β-galactosidase, dextrin sucrase, and cyclodextrin glycotransferase.
    [0015] The present invention also relates to a method of manufacturing a food or drink product, which includes the steps of: adding the flavor and taste-enhancing composition, including the glycoside steviol glycosides, and adding a reduced amount of erythritol, where the reduced amount of erythritol is less than an amount of erythritol found in a comparative composition of a food or drink product that does not include the flavor and taste enhancing composition. The taste of the food or drink product has a taste that is similar to a taste of the comparative food or drink product, although the comparative food or drink product contains high levels of erythritol.
    [0016] What has been described above has highlighted in a very broad way the characteristics and technical advantages of the present invention in order that the following description of the details of the invention can be better understood. The additional features of the invention, which form the subject of the claims of the invention, will be described below. It will be understood by those skilled in the art that the specific embodiments disclosed can be readily used as a basis for modifying or designing other forms or structures for the purpose of carrying out the same purposes as the present invention. It should also be understood by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the invention, as defined in the appended claims. The new features, which are believed to be features of the invention, both in terms of their organization and the method of operation, together with other objects and advantages, will be better understood from the following description. Brief Description of the Figures
    [0017] FIG. 1a represents a bar graph showing the relative sweetness of the steviol glycoside molecules in relation to the increase in the number of glucose units. FIG. 1b is a bar graph showing the quality of the taste of the steviol glycoside molecules in relation to the increase in the number of glucose units.
    [0018] FIG. 2 shows the chemical structures of stevioside and glycosyl stevioside.
    [0019] FIG. 3 is a graph of the sweetness potency, or equivalent sweetness value (SEV), of the stevia glycosides in a sugar sweetness degree of 5%. Thus, the aforementioned graphic representation refers to the effect of glycosylation on sweetness.
    [0020] FIG. 4a is a graphical representation of the relative classifications of sweetness intensity and the appearance of sweetness in flavored beverages with Mango and Passion fruit flavor to which different stevia ingredients have been added, among which did not include sugar. Thus, the aforementioned graphic representation refers to the effect of glycosylation on the sweetness of the drink (without added sugar). FIG. 4b is a graph of the relative classifications of Passion fruit and Mango flavor in Mango and Passion fruit flavored drinks. Thus, the aforementioned graphic representation refers to the effect of glycosylation on the flavor modification of the drink (without sugar).
    [0021] FIG. 5a is a graphical representation of the relative classifications of sweetness intensity and the appearance of sweetness in flavored beverages with Mango and Passion fruit flavor to which different stevia ingredients have been added, among which included sugar. Thus, the aforementioned graphic representation refers to the effect of glycosylation on the sweetness of the drink (with sugar). FIG. 5b is a graph of the relative classifications of Passion fruit and Mango flavor in Mango and Passion fruit flavored drinks. Thus, the aforementioned graphic representation refers to the effect of glycosylation on the modification of the drink's flavor (with sugar).
    [0022] FIG. 6 is a graph of the contribution of the SEV (equivalent sweetness value) of NSF-02 as a function of the NSF-02 concentration in ppm, in acidified water and in acidified sugar solutions. Thus, the referred graphic representation refers to the synergy of NSF-02 in the acidified solution. NSF-02 (Natural Sweet Flavor # 2) contains glycosides of glycosylated steviol and dextane, and is discussed further below.
    [0023] FIG. 7 is a graph showing the synergy of NSF-02 with stevia extract, in a stevia reduction batch against NSF-02 concentration. Such graphic representation refers to the synergy of NSF-02 with stevia extract. Detailed Description of the Invention
    [0024] It has been unexpectedly discovered that glycosylation of steviol glycosides above a certain number of glucose units efficiently reduces sweetness. It has also been found that, with the reduction of sweetness, glycosylated steviol glycosides can contribute to the modification of flavor and the profile of sweetness. Therefore, while sweetness decreases with glycosylation, the change in flavor increases. The mixture of steviol glycosides provides a certain amount of sweetness, but the present invention shows that glycosylated steviol glycosides (hereinafter "GSG") improve the taste and sweetness profile in a wide range of applications, such as, but not limited to, the categories shown below in Table 2. Table 2: GSG applications


    [0025] Similar taste and taste improvements have been found in other product categories, including, but not limited to, table sweeteners, sauces, confectionery, bakery / baked goods, cereals, snacks, and fruit preparations and vegetables. Examples
    [0026] In the following examples, percentages in formulas refer to percentages by weight. Example 1: Iso-sweetness Assessment of Steviol Glycosides
    [0027] To evaluate the iso-sweetness of steviol glycosides (SG) and glycosylated steviol glycosides (GSG), a series of samples were selected, as shown below in Table 3. The GSGs were produced by treating the raw materials, steviol glycosides extracted from the Stevia plant, and starch extracted from tapioca with a natural enzyme. The enzyme transfers glucose units from starch to steviol glycosides. The enzyme used to facilitate this transfer is produced through fermentation using non-GMO bacteria (genetically unmodified organism).
    [0028] FIG. 2 is an illustration of an example of glycosylation. Specifically, FIG. 2 illustrates the only glycosylation (Gl) of a stevioside molecule. This process can result in multiple glycosylations (G2, G3, etc.) of different steviol glycosides (mainly stevioside and rebaudioside A) present in the stevia extract. Table 3

    [0029] To assess the sweetness potency of the various concentrations of stevia products in aqueous solutions, aqueous solutions of sugar, stevioside, rebaudioside A (Reb A), Rebaudioside D (Reb D), GSG-S (contains mainly smaller GSGS, with 1 or 2 glucose units added to SG), GSG-M and GSG-L in various concentrations, were prepared using bottled water. The samples were evaluated by the evaluators at room temperature 21.1 - 22.2 ° C (70 - 72 ° F).
    [0030] The evaluators were participants previously qualified for their acuity in taste and trained in the use of a scale for assessing the intensity of sweetness. The assessments were made in duplicate using the same panel participants so that a total of 22 values were generated for each average data. Before conducting the study, the evaluators were trained with sugar solutions and the use of the voting ballot.
    [0031] The samples were given sequentially to the evaluators and coded with three-digit numbers. The order of presentation of the sample was random to avoid bias in the order of presentation. A five minute rest period was provided between samples. Unsalted water and biscuits were provided to cleanse the palate.
    [0032] The results were analyzed statistically to generate a standard error value for each of the solutions, as well as a 95% confidence level. The sweetness potency of the different ingredients of stevia was estimated by comparing the sweetness of each test ingredient with the sweetness of the various sucrose solutions, as shown in FIG. 3. FIG. 3 is a graph of the sweetness potency, or equivalent sweetness value (SEV) of the different ingredients of stevia at a level of 5% sugar sweetness (ie, at a concentration corresponding to 5% sucrose). This figure shows the effect of glycosylation on the SEV of steviol glycosides. As the number of glucose units in the steviol glycosides increases, the sweetness of the stevioside to Reb A also increases and then begins to decrease with the additional glucose units. Example 2: Effect of Glycosylation on Flavor Modification
    [0033] A formula of flavored water with Mango - Passion fruit flavor was developed to evaluate the effect of the different ingredients of stevia on the sweetness and flavor profile of the drink. A total of 9 -10 panelists participated in this sensory test, where they attributed values related to sweetness, the appearance of sweetness, the Mango flavor, the Passion Fruit flavor, the acidity, the global flavor, etc. Example 2A: Effect of Glycosylation on the Flavor Modification of Drinks Without Added Sugar
    [0034] Table 4 shows the formula with no added sugar that mainly used Reb A, Reb D, GSG -S, or GSG -L. The amount of each ingredient (Reb A: 150 ppm; Reb D: 165 ppm; GSG-S: 190 ppm, and GSG-L: 300 ppm) was chosen to have about 50 ppm of steviol in each formula. Table 4: Aromatic drinks with mango and passion fruit flavor without added sugar


    [0035] FIGS. 4A - 4B show the change in flavor and sweetness profiles caused by glycosylation. The intensity of sweetness has decreased and the appearance of sweet has been delayed by glycosylation. The Mango flavor was enhanced and the Passion Fruit flavor was reduced with glycosylation. Example 2B: Effect of Glycosylation on the Flavor Modification of a Sugar Drink
    [0036] Table 5 shows the same formula as mango and passion fruit flavored drinks with 4% sugar and stevia ingredients that contribute an additional 4% sweetness equivalent to sugar. The formula used Reb A, Reb D, GSG-S, or GSG-L in the amounts of 50, 55, 73, and 200 ppm, respectively, as described in the formula below. As the number of glucose units increased, greater change in taste (either by increasing or suppressing) was observed as shown in FIGS. 5A - 5B. Table 5: Aromatic drinks with mango and passion fruit flavor (with added sugar)

    [0037] FIGS. 5A - 5B show the effect of SG glycosylation on the modification of the taste and sweetness profiles of a drink sweetened with sugar and stevia (SG). The intensity of sweetness has decreased and the appearance of the candy has been delayed by glycosylation. Both the flavors of Mango and Passion Fruit were somewhat suppressed with glycosylation. A key point is that the GSG has modified the flavor profile. Example 3: Soft drinks with Glycosyl Steviol Glycosides
    [0038] In this and the following examples, GSG can be any glycosyl steviol glycoside composition, such as, but not limited to, a combination of GSG-S, GSG-M, and GSG-L. To assess changes in the taste of a soft drink, a range of GSG concentrations (0 to 1,000 ppm) was used with a typical Apple and Blueberry soft drink formula. The objective was to assess whether the addition of GSG has an effect on the main flavor attributes in various beverage applications. Specifically, the objective was to determine whether the flavor profile and the general acceptance of a control sample with Apple and Blueberry juice (which does not contain GSG) differs by 30% from a test sample of the same drink (containing GSG). After preliminary sensory tests, it was found that the GSG modified the profile of sweetness and flavor in all concentrations. The concentration of GSG is preferably in the range of about 0 to 1,000 ppm, more preferably in the range of about 50 to 750 ppm, and, preferably, in the range of about 50 to 500 ppm.
    [0039] For detailed sensory tests, two samples were selected to test against the control sample. The detailed sensory testing methodology is shown below in Table 6. The formulas for the control and test samples are shown below in Table 7. Table 6: Methodology

    Table 7: Samples

    [0040] In this study, twenty members of the consumption panel evaluated three samples of Apple and Blueberry flavored juice for general acceptance and intensity of Apple and Blueberry flavors, the appearance of flavor, sweetness and residual taste (including acidity , bitterness and the intensity of prolonged residual sweet taste). The three samples included a sugar control sample containing no glycosyl steviol glycosides (GSG) and two test samples containing low (0.025%) and high (0.05%) levels of GSG. The purpose of the test was to determine whether the addition of glycosyl steviol glycosides affects the flavor profile of a juice. The results indicated that: - The test samples had greater general acceptance and a more intense Apple flavor than the control sample (with> 90% confidence). - The sweetness intensity of the test sample with low GSG levels was not significantly different from the control. The use of high levels of GSG increases sweetness and flavor (p = 0.047). - There was no significant difference in the intensity of residual taste between the test and control samples (with 90% confidence). Example 4: Carbonated Soda Flavored with Glycosyl Steviol Glycosides
    [0041] To evaluate the flavor modification of a carbonated drink, a range of GSG concentrations (0 to 1000 ppm) was used in an orange - pineapple flavored soda formula. The objective was to evaluate whether the addition of GSG has an effect on the main flavor attributes in various applications in carbonated soft drinks (CSD - Carbonated Soft Drink). Specifically, the objective was to determine whether the flavor profile and the general acceptance of a control sample of carbonated drink with an Orange - Pineapple flavor differs from the test samples of the same drink containing GSG. After preliminary sensory tests, it was found that the GSG modified the taste and the sweetness profile in all concentrations. The concentration of GSG is preferably in the range of about 0 to 1,000 ppm, more preferably in the range of about 25 to 750 ppm, and, preferably, in the range of about 50 to 500 ppm.
    [0042] For detailed sensory tests, two samples were selected to test against the control sample. The detailed sensory testing methodology is shown below in Table 8. The formulas for the control and test samples are shown below in Table 9. Table 8: Methodology

    Table 9: Samples

    [0043] In this study, twenty-four members of the consumer panel evaluated three samples of carbonated drinks flavored with Orange and Pineapple flavor for general acceptance and the intensity of the attributes (general flavor, Orange flavor, Pineapple flavor, sweetness and prolonged taste) . The three samples included: a reduced sugar control sample containing SG95 (a stevia extract) and two test samples, which are the same as the control samples plus the addition of low (0.025%) and high (0.05%) levels of GSG. SG95 is a high purity stevia sweetener available from PureCircIe, 915 Harger Road, suite 250, Oak Brook, Illinois 60523, USA. The purpose of the test was to determine whether the addition of solid stevia extracts affects the flavor profile of a carbonated drink with reduced sugar. The results indicated that: - The test sample with low levels of GSG had a much more intense orange flavor than the control sample (95% confidence). The test sample with high levels of GSG also had a more intense orange flavor than the control sample (p = 0.089).
    [0044] There was no significant difference in general acceptance, in the intensity of the Pineapple flavor, or the intensity of the residual taste between the control and the two test samples (with 90% confidence). Example 5: Dairy Drink Flavored with Glycosyl Steviol Glycosides
    [0045] To evaluate the changes in the flavor of a flavored dairy drink, a range of GSG concentrations (0 to 1,000 ppm), was used in a flavored dairy drink formula with Banana flavor. The objective was to determine whether the addition of glycosyl steviol glycosides (GSG) has an effect on key flavor attributes and / or improves the perception of flavor in various beverage applications, specifically in dairy drinks. Specifically, the objective was to determine whether the taste profile and overall acceptance of a control sample of dairy drink with Banana flavor (which does not contain GSG) differs from two test samples of the same drink containing two levels of GSG. Although the test was carried out with a Banana flavor, the results are also relevant for all fruits, vegetables, chocolate, coconut-flavored drinks and energy drinks. After preliminary sensory tests, it was found that the GSG modified the sweetness profile and flavor in all concentrations. The concentration of GSG is preferably in the range of about 0 to 1,000 ppm, more preferably in the range of about 25 to 750 ppm, and, preferably, in the range of about 50 to 500 ppm.
    [0046] For detailed sensory tests, two samples were selected to test against the control sample. The detailed sensory testing methodology is shown below in Table 10. The formulas for the control and test samples are shown below in Table 11. Table 10: Methodology

    Table 11: Control Samples: Sugar and Stevia Extract (Reb A) Test: Sugar and Stevia Extract (Reb A) & GSG

    [0047] In the present study, thirty-two members of the consumption panel evaluated three samples of flavored dairy drink with Banana flavor for general acceptance and intensity of attributes (general flavor, Banana flavor, milk flavor, sweetness, intensity of taste residual). The three samples were: a control sample sweetened with sugar and stevia extract (Reb A) and not containing glycosyl steviol glycosides (GSG) and two test samples sweetened with sugar and stevia extract (Reb A) containing glycosyl steviol glycosides (GSG). One of the test samples contained a low amount of GSG (0.0175%) and the other contained a high amount of GSG (0.035%). The purpose of the test was to determine whether the addition of glycosyl steviol glycosides affects / improves the taste profile of a dairy drink with a Banana flavor. The results indicated that: - The test sample containing a high level of GSG had significantly the much more intense Banana flavor, the sweetness intensity, and the delay in the appearance of the milk flavor note than the control sample (with 95% of confidence). - The test sample that contains a low level of GSG also contributed to the higher intensity of the Banana flavor (with> 90% confidence). - There was no significant difference in general acceptance, intensity of the dairy flavor, the appearance of the Banana flavor and the residual taste between the test and control samples. Example 6: Bakery / baked products with glycosides of glycosyl steviol
    [0048] To evaluate flavor modification in baked goods / baked goods, a series of concentrations of GSG (0 to 5,000 ppm) was used with a Lemon muffin formula and poppy seeds. The objective was to determine whether the addition of glycosyl steviol glycosides has an effect on the key flavor attributes and / or the improvement in taste perception in various food applications, especially in various bakery products. Specifically, the objective was to determine whether the flavor profile and general acceptance of a control sample of Lemon muffin and poppy seeds (which does not contain the glycosyl glycoside steviol) differs from a test sample of the same muffin (containing glucosyl glycosides of steviol). Although the test was carried out with muffins, the results are also relevant for all bakery products, not limited to cookies, cakes, sweets, bread, etc. After preliminary sensory tests, it was found that GSG modified the taste and the profile of sweetness in all concentrations. The GSG concentration is preferably in the range of about 0 to 5,000 ppm, more preferably in the range of about 100 to 3,000 ppm, and, preferably, in the range of about 100 to 2,000 ppm.
    [0049] For detailed sensory tests, two samples were selected to test against the control sample. The detailed sensory testing methodology is shown below in Table 12. The formulas for the control and test samples are shown below in Table 13. Table 12: Methodology
    Table 13: The samples


    [0050] In the present study, thirty-five members of the consumption panel evaluated two samples of Lemon and poppy seed muffins for general acceptance and intensity of attributes (general flavor, Lemon flavor, sweetness, acidity and bitterness intensity) ). The two samples were: 1) a control sample that does not contain glycosyl steviol glycosides (GSG); and 2) a sample containing GSG. The purpose of the test was to determine whether the addition of glycosyl steviol glycosides affects / improves the flavor profile of a Lemon muffin and poppy seeds. The results indicated that: - The test sample (containing glycosides of glycosyl steviol) had significantly the overall flavor and sweetness much more intense than the control (with 90% confidence). - There was no significant difference in the acceptance of the general flavor, in the intensity of the Lemon flavor, in the intensity of acidity or in the intensity of bitterness between the two samples (90% confidence). Directionally, the test sample was more accepted in general and had a more intense Lemon flavor than the control (p value = 0.124 and 0.190, respectively). - Based on the participants' comments, the control sample had less lemon flavor than the test sample. Example 7: Fruit / Vegetable Jellies and Preparations with Glycosyl Steviol Glycosides
    [0051] To assess the change in the taste of fruit / vegetable jellies and fruit preparations, a series of GSG concentrations (0 to 5,000 ppm) was used with a Strawberry spreading formula. The objective was to determine whether the addition of glycosyl steviol glycosides has an effect on the key flavor attributes and / or the improvement of flavor perception in various food applications, especially in fruit or vegetable preparations. Specifically, the objective was to determine whether the flavor profile and general acceptance of a Strawberry control sample (which does not contain GSG) differ from a test sample of the same coverage (containing GSG). Although the test was carried out with strawberry jelly / preparations / icing, the results are also relevant for fruit and vegetable preparations, not limited to fruits (Banana, all berries, Mango, etc.) and vegetables (celery, artichoke , zucchinis, avocado, etc.) After preliminary sensory tests, it was found that the taste and profile of sweetness in all concentrations. The GSG concentration is preferably in the range of about 0 to 5,000 ppm, more preferably in the range of about 1,000 to 4,000 ppm, and, preferably, in the range of about 2,000 to 3,000 ppm. For detailed sensory tests, two samples were selected to test against the control sample. The detailed sensory testing methodology is shown below in Table 14. The formulas for the control and test samples are shown below in Table 15. Table 14: Methodology

    Table 15: The samples

    [0052] In this study, twenty-eight consumption panel members evaluated two samples of Strawberry flavor with reduced sugar for general acceptance and intensity of attributes (general flavor, Strawberry flavor, sweetness, acidity and bitterness intensity) . The two samples were: 1) a control sample sweetened with sugar and Rebaudioside A, containing no glycosides of glycosyl steviol (GSG); and 2) a test sample sweetened with sugar and Rebaudioside A containing GSG. The purpose of the test was to determine whether the addition of GSG affects / improves the flavor profile of the Strawberry flavored topping. The results indicated that: - There was no significant difference in the acceptance of the general flavor, in the general intensity of the flavor, in the intensity of the Fresh Strawberry flavor, in the intensity of sweetness or in the intensity of acidity (with 90% confidence). - The test sample was significantly less bitter than the control (with 90% confidence). Example 8: Yogurt with GSG
    [0053] To assess the change in flavor in flavored and unflavored yoghurts, a series of concentrations of GSG (0 to 1,000 ppm) was used with a vanilla flavored yogurt purchased from a local store. Although the test was carried out with Vanilla flavored yogurt, the results are also relevant for all other flavorless and flavored fermented dairy products, such as cheese, yogurt (with or without fat), liquid yogurts, smoothies, yogurt with preparations of fruits, not limited to fruit (Banana, all Berries, Mango, etc.). After preliminary sensory tests, it was found that the GSG modified the taste and the sweetness profile in all concentrations. The concentration of GSG is preferably in the range of about 0 to 1,000 ppm, more preferably in the range of about 50 to 500 ppm, and, preferably, in the range of about 100 to 400 ppm.
    [0054] Three samples of yogurt with Vanilla flavor (generic brand) were sweetened with sugar, sugar + Reb A and sugar + Reb A + GSG. The amount of GSG was 220 ppm. The twelve-member panel found that the GSG increased the sweetness profile and positively impacted the flavor profile. The GSG helped to harmonize the sweetness profile and helped directionally to reduce the prolonged taste of Reb A. Example 9: Lemon-carbonated carbonated soft drink with GSG
    [0055] To evaluate the flavor modification in a CSD with flavor (CSD), a series of concentrations of GSG (0 to 1,000 ppm) was used in CSDs with Lima-Lemon flavor. Although the test was performed on CSDs with a Lima-Lemon flavor with reduced sugar, the results are also relevant for all other flavored soft drinks (Cola, Orange, Grape, Passion Fruit, Berries group, Mango, etc.) with all sugar levels and diet products (no sugar). After preliminary sensory tests, it was found that the GSG modified the taste and the sweetness profile in all concentrations. The concentration of GSG is preferably in the range of about 0 to 1,000 ppm, more preferably in the range of about 100 to 500 ppm, and, preferably, in the range of about 200 to 400 ppm.
    [0056] Three samples of CSDs were produced with sugar, sugar + Reb A, and sugar + Reb A + GSG. The amount of GSG was 310 ppm. The sample with GSG directionally improved the sweetness profile, increased the lemon note and reduced the bitter taste and residual taste compared to the sample sweetened only with sugar and Reb A. Example 10. Chocolate chip with GSG
    [0057] To evaluate the flavor modification of flavored dairy drinks, a series of concentrations of GSG (0 to 1,000 ppm) was used with formulations of chocolate sweetened with sugar and / or high fructose corn syrup (HFCS) and stevia. Although the test was carried out with a milk drink with a Chocolate flavor with reduced sugar, the results are also relevant for all other milk drinks, with different levels of fat or without fat, flavored with different flavors (Strawberry, Blueberry, Mango, etc.), with different levels of sugar including diet products (without sugar). After preliminary sensory tests, it was found that the GSG modified the taste and the sweetness profile in all concentrations. The concentration of GSG is preferably in the range of about 0 to 1,000 ppm, more preferably in the range of about 25 to 500 ppm, and, preferably, in the range of about 50 to 400 ppm.
    [0058] One of the test samples was sweetened with a mixture of HFCS 42, sugar and Reb A, the other test sample also included 337 ppm GSG. GSG improved the Chocolate flavor, the milk note and the sweetness profile. Example 11: Covering of the Bakery Product with GSG
    [0059] To evaluate the flavor modification in the toppings and jellies used in bakery products, a range of GSG concentration (0 to 0.5%) was used in the formulations of cake toppings with vanilla flavor sweetened with sugar and / or high fructose corn syrup (HFCS) and stevia. Although the test was carried out on a reduced sugar coating, the results are also relevant for all other coatings, with different levels of fat or without fat, and with different flavors (Chocolate, Strawberry, Blueberry, Mango, etc.) with different sugar levels including products without added sugar. After preliminary sensory tests, it was found that the GSG modified the sweetness profile and flavor in all concentrations. The GSG concentration is preferably in the range of about 0 to 0.5%, more preferably in the range of about 0.1 to 0.4%, and, preferably, in the range of about 0.2 to 0.3% .
    [0060] As an example, a typical sensory test was carried out, where GSG was added to a cake icing with reduced sugar. The amount of GSG was 0.23%, which increased the sweetness profile as similar to sugar, as well as promoting the Vanilla flavor. Example 12: Snacks with GSG
    [0061] To evaluate flavor modification in snacks and cereal / oil products, a series of concentrations of GSG (0 to 0.5%) was used in coated almonds flavored with cinnamon and sweetened with sugar and / or corn syrup high fructose (HFCS). Although the test was carried out on oilseed fruits fully coated with sugar, the results are also relevant for all other toppings used for snacks, cereals, confectionery with different levels of moisture and fat (or without fat) and different flavors (Chocolate, Cinnamon , Hazelnut, Maple, Brown Sugar, Strawberry, Blueberry, Mango, etc.) with different levels of sugar, including products without added sugar. After preliminary sensory tests, it was found that the GSG modified the sweetness profile and flavor in all concentrations. The GSG concentration is preferably in the range of about 0 to 0.5%, more preferably in the range of about 0.05 to 0.4%, and, preferably, in the range of about 0.1 to 0.3 %.
    [0062] As an example, two coated almond snacks were prepared, where the test sample had reduced sugar. GSG was added in the amount of 0.19% to the test sample. The GSG promoted a harmonization of the sweetness and greater flavor of Cinnamon in the test sample.
    [0063] GSG can also be added to confectionery product formulations for the purpose of modifying the taste of confectionery products, such as, but not limited to, hard boiled candy, soft textured sweets and chocolates. Example 13: Synergy of GSG Sweetness with Sugar
    [0064] To evaluate the detection of GSG sweetness, a series of samples was produced with NSF-02 (Natural Sweet Flavor # 2) in acidified water (pH = 3.3, the pH was adjusted with citric acid). NSF-02 contains GSG and about 15% to 20% dextrin, and is available from PureCircIe, 915 Harger Road, Suite 250, Oak Brook, Illinois 60523, USA.
    [0065] The aqueous solutions of NSF-02 in various concentrations were prepared using mineral water that was acidified to a pH of about 3.5. The pH was adjusted using a 1% citric acid solution, within a restricted range. NSF-02 concentrations ranged from 0 to 1,000 ppm. The samples were evaluated by the evaluators at room temperature (21.1 - 22.2 ° C (70 - 72 ° F)).
    [0066] The evaluators were 10 participants who were previously qualified for their acuity in taste and trained in the use of a scale for assessing the intensity of sweetness. The assessments were made in duplicate, using the same panel members (n = 20). Before conducting the study, sugar controls prepared with acidified water were presented to the evaluators for the classification of intensity on the voting ballot referencing 2, 4, 6 and 8 on the evaluation scale. These solutions were provided to the evaluators in order to refresh the evaluator's memory regarding the intensity ratings.
    [0067] Samples were given to the evaluators sequentially and encoded with three-digit numbers. The samples were given sequentially to the evaluators and coded with three-digit numbers. The order of presentation of the sample was random to avoid bias in the order of presentation. A five minute rest period was provided between samples. Unsalted water and biscuits were provided to cleanse the palate. The evaluators were unable to detect any sweetness below 150 ppm NSF-02. The values of equivalent sweetness (SEV) of the different NSF-02 solutions are shown in FIG. 6.
    [0068] Likewise, a sensory test was conducted to quantify the synergy between NSF-02 and sugar at 8% sweetness equivalent to sucrose in acidified water (pH about 3.5) at various levels of sugar reduction . The pH was adjusted using a 1% citric acid solution, within a restricted range. Sugar was reduced by adding the required level of NSF-02 until it reached 8% sweetness equivalent to sugar. As shown in FIG. 6, the sensory evaluation shows that the addition of NSF-02 contributes to the additional sweetness in the presence of sugar, even at a lower level of NSF-02 (0 to 150 ppm NSF-02 in acidified water, without sugar), it not contribute to any detectable level of sweetness. The synergy between sugar and NSF-02 is the difference between the contribution of SEV to NSF-02 with and without sugar. The NSF-02 concentration is preferably greater than about 25 ppm, more preferably greater than about 100 ppm, and, preferably, in the range of about 500 ppm to 1,000 ppm.
    [0069] Therefore, the present invention shows that GSG not only modifies the flavor, but can also increase sweetness, in the presence of other sweeteners. This reinforcement in sweetness is caused by the synergy between GSG and other sweeteners. Example 14: Synergy between GSG and HFCS
    [0070] The objective of this work was to develop the same sweetness and taste of high fructose corn syrup (HFCS) 55 in water solution with an equal amount of HFCS 42 plus GSG. HFCS 55 contains a total of 77% dry solids and 55% of these dry solids is fructose. HFCS 42 contains 71% dry solids and 42% of these dry solids is fructose. The equivalent sweetness (SEVS) values of HFCS 55 and HFCS 42 are 0.99 and 0.91, respectively.
    [0071] To match a similar sweetness and taste profile of HFCS 55, the samples were tested, including different amounts of GSG from 0 to 500 ppm and different bio-gums (xanthan, arabic gum, CMC, guar, locust bean gum, pectin), or polysaccharides (maltodextrin, oligosaccharides, resistant maltodextrin), or polyols. All combinations of GSG and bulking agent (to help taste) provided the desired sweetness and taste that combined with HFCS 55. The GSG concentration is preferably in the range of about 0 to 500 ppm, more preferably in the range of about 25 to 300 ppm, and, primarily, in the range of about 50 ppm to 200 ppm. However, the best solution was the combination of xanthan gum and GSG (shown in Table 16). A similar analysis was performed in a Lima-Limão CSD application, which had a combination of GSG and xanthan gum to provide HFCS 42-like sweetness and taste, as found in the HFC 55 formulation. Table 16

    - It was found that when xanthan gum was added together with GSG, the perception of taste was improved, as well as the overall flavor profile. The addition of GSG made the sample taste more like a sugar-based product. Sensory results:
    [0072] Sensory analysis (discrimination test) was performed to determine the difference between the samples of drinks with HFCS 55 and HFCS 42. A triangular test was performed with 19 participants. Only 4 identified the correct sample, two of whom were guessing. The two who correctly identified the strange sample indicated that the differences were due to HFCS 42 being less acidic and tastier, both also mentioned that HFCS 55 was slightly less sweet than HFCS 42.
    [0073] Although the tests have been carried out using high fructose corn syrups, the results are not limited to high fructose syrups made from corn. The results are also applicable to high fructose syrups produced from other sources of carbohydrates, such as, but not limited to, wheat, barley, cassava, rice and potatoes. Example 15: Synergy of GSG with Other Non-Caloric Sweeteners
    [0074] GSG was tested with several natural sweeteners (Reb A, SG95 and PureCircIe Alpha derived from stevia extract) and synthetic (sucralose, acesulfame-K, cyclamate and aspartame) to investigate the synergy between GSG and high sweeteners intensity. While GSG modifies the flavor profile, it also shows a different degree of synergy with high intensity sweeteners. As an example, to estimate the synergy between GSG and stevia, NSF-02 (GSG + dextrin) was mixed with a necessary amount of Alpha PureCircIe or Reb A 97 in acidic solution (pH = 3.8) to reach 8% sugar-like sweetness as shown in Table 17. Alpha is a mixture of selected steviol glycosides, as described in International Patent Application No. PCT / US 2012 / 024,722, filed February 10, 2012, entitled "Stevia Composition" , and is available from PureCircIe, 915 Harger Road, Suite 250, Oak Brook, Illinois 60523, USA. The Reb A 97 is also available from PureCircIe. Synergy was calculated as the reduction of stevia sweeteners (Alpha or Reb A) by adding different levels of NSF-02, as shown in FIG. 7. Table 17

    [0075] Alpha was found to show improved sweetness in the presence of a very small amount of NSF-02 (25 ppm or less), while more than 100 ppm, NSF-02 had to be added to achieve any synergy with Reb A, as shown in FIG. 7. Note that the NSF-02 detection level is about 150 ppm, as shown in FIG. 6. In an Alpha solution, the NSF-02 concentration is preferably greater than about 10 ppm, more preferably greater than about 25 ppm, and, preferably, greater than about 100 ppm. In a solution with Reb A, the concentration of NSF-02 is preferably greater than about 100 ppm, more preferably greater than about 150 ppm, and, preferably, greater than about 200 ppm. Example 16: GSG as a Taste modifier
    [0076] GSG works with sugar, HFCS and other natural sweeteners to provide a better taste and sweetness profile in drinks. Erythritol is used in drinks with stevia to provide some sweetness, but mainly to contribute to the taste that is lacking when a high amount of sugar is replaced by the high intensity sweetener. A study was conducted to investigate the amount of erythritol that can be replaced by GSG in still drinks.
    [0077] Sample preparation '. A number of samples of acidified drinks were subjected to the sweetness of 8 Brix with 200 ppm Reb A and the combination of erythritol and GSG as shown in Table 18. Table 18
    Sensory Evaluation: 1. In a comparison of samples E, E6 or E7, it was found that E6 is very close to the control (E) in terms of taste and taste in general, and slightly less sweet than the control. E7, whose water content was higher (very watery). 2. A triangular test with samples E and E6 was carried out over two days, with a total of 12 panelists. Five of them detected the correct sample. The conclusion was that the panel members were able to detect the difference, so the test failed. 3. A preliminary test with E, E8, E9 was then conducted, a triangular test with E and E9 was performed. Three of the ten panel members were able to identify the correct sample.
    [0078] Conclusion: GSG can reduce the use of erythritol by 20 - 30% (from 3.5% to 2.75 - 3%) in drinks without any sacrifice to taste or taste. In the flavor system studied, the GSG concentration is preferably greater than about 10 ppm, more preferably greater than about 20 ppm, and, preferably, in the range of about 30 ppm to about 200 ppm. In some flavor systems, GSG can replace more erythritol in order to provide a balanced harmonized sweet taste. 4.
    [0079] Although the present invention and its advantages have been described in detail, it should be understood that various changes, substitutions and changes can be made to it without departing from the spirit and scope of the invention, as defined by the appended claims. In addition, the scope of the present patent application should not be limited to the particular embodiments of the invention described in the specification. A person skilled in the art will easily understand from the disclosure of the present invention, the compositions, devices, processes, methods and steps, currently existing or to be further developed, that perform substantially the same function or that achieve substantially the same result as the forms corresponding embodiments described herein can be used in accordance with the present invention.
    权利要求:
    Claims (4)
    [0001]
    1. Method for producing a sweetened beverage product CHARACTERIZED by the fact that it comprises the step of adding a flavor and taste-enhancing composition comprising glycosylated steviol glycoside present in an amount, below the sweetness detection limit, of 30 ppm in the product of drink and a reduced amount of erythritol to the drink product, wherein said reduced amount of erythritol is in a range of 20 to 30% less than an amount of erythritol in a comparative drink product sweetened by 3.5% erythritol which it does not include the flavor-enhancing composition.
    [0002]
    2. Method according to claim 1, CHARACTERIZED by the fact that the flavor-enhancing composition is added at a level of 10 ppm to 30 ppm to the beverage product.
    [0003]
    3. Method according to claim 1, CHARACTERIZED by the fact that the flavor-enhancing composition is added at a level of 10 ppm to 20 ppm to the beverage product.
    [0004]
    4. Method according to claim 1, CHARACTERIZED by the fact that the flavor-enhancing composition is added at a level of 20 ppm to 30 ppm to the beverage product.
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    同族专利:
    公开号 | 公开日
    EP2688425A1|2014-01-29|
    US20160128370A1|2016-05-12|
    MX2013010693A|2014-04-25|
    EP2688424A1|2014-01-29|
    BR112013023964A8|2018-01-23|
    US20160000132A1|2016-01-07|
    EP2688425A4|2014-10-15|
    US20140023750A1|2014-01-23|
    BR112013023831A2|2020-09-29|
    MX2013010690A|2014-04-30|
    US20130316043A1|2013-11-28|
    WO2012129451A1|2012-09-27|
    EP2688424A4|2014-10-15|
    US20200337348A1|2020-10-29|
    US20170202258A1|2017-07-20|
    WO2012128775A1|2012-09-27|
    US20170202259A1|2017-07-20|
    US20140010917A1|2014-01-09|
    BR112013023964A2|2017-01-24|
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    法律状态:
    2018-04-03| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-01-02| B15K| Others concerning applications: alteration of classification|Free format text: A CLASSIFICACAO ANTERIOR ERA: C07H 1/00 Ipc: A23L 27/30 (2016.01), A23L 29/30 (2016.01), C07H 1 |
    2019-01-15| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2019-06-18| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2019-11-05| B07A| Technical examination (opinion): publication of technical examination (opinion) [chapter 7.1 patent gazette]|
    2020-06-02| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-11-03| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 22/03/2012, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
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