Compositions Containing Sucralose and Application thereof

:. Patents

Source: United States Patent and Trademark Office (USPTO)
13/06/2007

Patent Number:	7,229,658
Inventors:	Inoue; Maki (Toyonaka, JP), Iwai; Kazumi (Toyonaka, JP), Ojima; Naoto (Toyonaka, JP), Kawai; Takuya (Toyonaka, JP), Kawamoto; Mitsumi (Toyonaka, JP), Kuribi; Shunsuke (Toyonaka, JP), Sakaguchi; Miho (Toyonaka, JP), Sasaki; Chie (Toyonaka, JP), Shizu; Kazuhito (Toyonaka, JP), Shinguryou; Mariko (Toyonaka, JP), Hirao; Kazutaka (Toyonaka, JP), Fujii; Miki (Toyonaka, JP), Morita; Yoshito (Toyonaka, JP), Yasunami; Nobuharu (Toyonaka, JP), Yoshifuji; Junko (Toyonaka, JP)
Applicant:	San-Ei Gen F.F.I., Inc (Osaka, JP)
Publication Date:	12/06/2007
Application Number:	09/830,654
Filed:	28/10/1999

Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetness improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Inventors: Inoue; Maki (Toyonaka, JP), Iwai; Kazumi (Toyonaka, JP), Ojima; Naoto (Toyonaka, JP), Kawai; Takuya (Toyonaka, JP), Kawamoto; Mitsumi (Toyonaka, JP), Kuribi; Shunsuke (Toyonaka, JP), Sakaguchi; Miho (Toyonaka, JP), Sasaki; Chie (Toyonaka, JP), Shizu; Kazuhito (Toyonaka, JP), Shinguryou; Mariko (Toyonaka, JP), Hirao; Kazutaka (Toyonaka, JP), Fujii; Miki (Toyonaka, JP), Morita; Yoshito (Toyonaka, JP), Yasunami; Nobuharu (Toyonaka, JP), Yoshifuji; Junko (Toyonaka, JP)
Assignee: San-Ei Gen F.F.I., Inc (Osaka, JP)

Appl. No.: 09/830,654
Filed: October 28, 1999
PCT Filed: October 28, 1999
PCT No.: PCT/JP99/05962
371(c)(1),(2),(4) Date: August 17, 2001
PCT Pub. No.: WO00/24273
PCT Pub. Date: May 04, 2000

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Foreign Application Priority Data

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Oct 28, 1998 [JP]   10-307494
Oct 28, 1998 [JP]   10-307495
Oct 28, 1998 [JP]   10-307497
Oct 29, 1998 [JP]   10-308457
Oct 29, 1998 [JP]   10-308458
Oct 29, 1998 [JP]   10-308460
Oct 29, 1998 [JP]   10-308462
Oct 29, 1998 [JP]   10-308463
Oct 29, 1998 [JP]   10-308467
Oct 29, 1998 [JP]   10-308468
Oct 29, 1998 [JP]   10-308470
Nov 17, 1998 [JP]   10-327140
Nov 17, 1998 [JP]   10-327147
Nov 17, 1998 [JP]   10-327150
Nov 17, 1998 [JP]   10-327153
Nov 17, 1998 [JP]   10-327157
Nov 17, 1998 [JP]   10-327164
Nov 17, 1998 [JP]   10-327165
Nov 17, 1998 [JP]   10-327170
Nov 25, 1998 [JP]   10-333943
Nov 25, 1998 [JP]   10-333944
Nov 25, 1998 [JP]   10-333945
Nov 25, 1998 [JP]   10-333948
Nov 30, 1998 [JP]   10-340274
Dec 11, 1998 [JP]   10-353489
Dec 11, 1998 [JP]   10-353490
Dec 11, 1998 [JP]   10-353492
Dec 11, 1998 [JP]   10-353495
Dec 11, 1998 [JP]   10-353496
Dec 11, 1998 [JP]   10-353498
Dec 11, 1998 [JP]   10-353499
Dec 11, 1998 [JP]   10-353501
Dec 11, 1998 [JP]   10-353503
Dec 11, 1998 [JP]   10-353504
Dec 11, 1998 [JP]   10-353505
Dec 11, 1998 [JP]   10-353507
Jan 26, 1999 [JP]   11-016984
Jan 26, 1999 [JP]   11-016989
Jan 26, 1999 [JP]   11-016996
Jun 04, 1999 [JP]   11-158511
Jun 04, 1999 [JP]   11-158523
Jun 04, 1999 [JP]   11-158529
Jun 04, 1999 [JP]   11-158536
Jun 04, 1999 [JP]   11-158543
Jun 04, 1999 [JP]   11-158545
Jun 04, 1999 [JP]   11-158550
Jun 04, 1999 [JP]   11-158557
Jun 04, 1999 [JP]   11-158560
Jun 04, 1999 [JP]   11-158567
Jul 14, 1999 [JP]   11-199770
Jul 14, 1999 [JP]   11-199773
Jul 14, 1999 [JP]   11-199776
Jul 14, 1999 [JP]   11-199779
Jul 15, 1999 [JP]   11-201685
Sep 03, 1999 [JP]   11-249540
Sep 07, 1999 [JP]   11-253232

Current U.S. Class: 426/548 ; 426/804
Current International Class: A23L 1/236 (20060101)
Field of Search: 426/548,321,658,804

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References Cited [Referenced By]

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5093137 March 1992 Shazer, Jr. et al.
5139787 August 1992 Broderick et al.
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5380541 January 1995 Beyts et al.
5384311 January 1995 Antenucci et al.
5409907 April 1995 Blase et al.
5621005 April 1997 Gowan, Jr.
5637344 June 1997 Carpenter et al.
5693349 December 1997 Scharfman et al.
2002/0025366 February 2002 Jager et al.
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19653344 Aug., 1998 DE
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WO 99/26485 Jun., 1999 WO

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Swientek, R.J., Ed., Food Processing, Dec. 1991, 52(12):38-40. cited by examiner .
Fennema, O.R., Ed., Food Chemistry, Third Edition, 1996, pp. 812-821, Marcel Dekker, New York. cited by examiner .
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Verdi, R.J., et al, "Advantages of alternative sweetener Blends", Food Technology(1993), vol. 47, No. 6, pp. 94-101. cited by other .
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European Search Report dated Dec. 13, 2004. cited by other.

Primary Examiner: Wong; Leslie
Attorney, Agent or Firm: Sughrue Mion, PLLC

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Claims

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The invention claimed is:

1. A sweetener composition comprising sucralose and at least one member selected from the group consisting of potassium gluconate and sodium gluconate in an amount of 20 100 parts by weight, per part by weight of sucralose.

2. A food composition containing the composition of claim 1.

3. A method of improving the sweetness of a sucralose-containing sweetener, the method comprising adding in an amount of 20 100 parts by weight, per part by weight of sucralose, to the sweetener containing sucralose, at least one member selected from the group consisting of potassium gluconate and sodium gluconate.
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Description

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TECHNICAL FIELD

The present invention relates to various novel utilizations of sucralose based on the characteristics of sucralose.

BACKGROUND ART

Sucrose have been widely used as a sweetener because of its characteristics such as good sweetness, rich (full-bodied) taste, water retentivity, ability to give thickness and the like. In recent years, however, general health-consciousness and orientation to low calorie diet are making consumers avoid sucrose which can cause obesity and decayed teeth, especially in the area of beverages, desserts and other refreshments where low-calorie products are increasing.

Thus, various high intense sweeteners have been studied and developed as substitute sweeteners for sucrose. Among the high intense sweeteners, sucralose, which is 600 times sweeter than sucrose, is attracting attention since it is non-cariogenic and non-metabolizable, i.e., having no calorie.

DISCLOSURE OF INVENTION

The present invention a composition containing sucralose which gives various properties to the composition.

More specifically, the present invention relates to the compositions having various unique properties listed below, and the applications thereof.

I. Sweetening compositions

II. Foods with a masked unpleasant smell and unpleasant taste

III. Performance food compositions

IV. Foods with improved flavors

V. Preservatives and foods with improved quality of taste

VI. Flavor compositions with improved flavors

BEST MODE FOR CARRYING OUT THE INVENTION

As represented by the formula (I), the sucralose for use in the present invention has a structure similar to sucrose, specifically, the sucrose molecule in which three hydroxy groups at 1 position and 6 position of a fructose residue and 4 position in a glucose residue are substituted by chlorine molecules (4,1',6'-trichloro-galactosucrose, chemical name: 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl-4-chloro-4-deoxy-.alpha- .-D-garactopyranoside). The sucralose is a no-calorie and non-cariogenic intense sweetener which has good and about 600 times greater sweetness than sucrose (U.K. Patent No. 1543167).

##STR00001##

The present invention including various embodiments mentioned below is based on the finding that the above sucralose exhibits specific properties by itself or in combination with other components.

In the below, the present invention will be described referring to the embodiments carried out on the basis of such properties of sucralose.

In this specification, an oral composition means a product which is taken orally (also referred to as an edible product in this specification) and also a product which is used in the mouth. For example, seasonings, salt cured products, stewed foods and like food preparations and food including confections and beverages; oral medicines including sugar-coated tablets, drops, troches, throat sprays and syrups; and mouth sprays and like oral refreshment, mouthwashes, gargles and dentifrices and like quasi-drugs for oral sterilization or oral cleansing.

In this specification, by the term "other sweeteners" is meant sweet substances which are conventionally know or will possibly be known in the future. Examples of the sweet substances include .alpha.-glucosyltransferase-treated stevia, .alpha.-cyclodextrin, .beta.-cyclodextrin, aspartame, acesulfame potassium, N-acetylglucosamine, arabinose, alitame, isotrehalose, isomaltitol, isomaltooligosaccharide (isomaltose, isomaltotriose, panose, etc.), erythritol, oligo-N-acetylglucosamine, galactose, galactosylsucrose, galactosyllactose, galactopyranosyl (.beta.1-3) galactopyranosyl (.beta.1-4) glucopyranose, galactopyranosyl (.beta.1-3) glucopyranose, galactopyranosyl (.beta.1-6) galactopyranosyl (.beta.1-4) glucopyranose, galactopyranosyl (.beta.1-6) glucopyranose, glycyrrhiza extract (glycyrrhizin), xylitol, xylose, xylooligosaccharide (xylotriose, xylobiose, etc.), glycerol, triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, dipotassium glycyrrhizinate, disodium glycyrrhizinate, curcurin, glucose, gentiooligosaccharide (gentiobiose, gentiotriose, gentiotetraose, etc.), saccharin, sodium saccharin, cyclamate, sucrose, stachyose, stevia extract, powdered stevia, dulcin, sorbitol, sorbose, thaumatin, Theander oligo saccharide, tenryocha extract, trehalulose trehalose, monellin, nigerooligosaccharide (nigerose, etc.), neotame, neotrehalose, palatinit, palatinose, palatinosepalatinose oligosaccharide, palatinose syrup, fucose, fructooligosaccharide (kestose, nystose, etc.), fructosyl transferase-treated stevia, fructofuranosyl nystose, Brazilian licorice extract, fructose, polydextrose, maltitol, maltose, maltosyl .beta.-cyclodextrin, maltotetraitol, maltotriitol, maltooligosaccharide (maltotriose, tetraose, pentaose, hexaose, heptaose, etc.), mannitol, miracle fruit extract, melibiose, rakanka (Momordica grosvenori) extract, lactitol, lactulose, lactose, raffinose, rhamnose; ribose, isomerized corn syrup, reduced isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentiooligosaccharide, reduced malt sugar syrup, glucose syrup, hydrogenated glucose syrup, enzymatically modified licorice, licorice hydrolysates, coupling sugar, soybean oligosaccharide, inverted sugar, glucose syrup, honey and like sweet substances.

I. Sweetening Composition

The inventions according to this embodiment was developed based on the findings that combining sucralose with specific saccharides or acids mitigates the rough tastes and lingering sweet aftertastes of the sucralose or other sweeteners and produces the sweetening composition having rich and full-bodied sweetness. Specifically, the present inventions are the sweetening compositions listed below.

(1) A sweetening composition comprising sucralose and at least one sweet substance selected from the group consisting of fructose, non-reducing disaccharide, sugar alcohol, beet oligosaccharide, licorice extract, stevia extract, rhamnose and thaumatin.

The above fructose and the like may be used singly in combination with sucralose or in any combination of two or more kinds.

(2) A sweetening composition comprising sucralose and at least one member selected from the group consisting of gluconic acid, gluconic acid salt, glucono-.delta.-lactone, gymnemic acid and milk serum mineral.

The above gluconic acid and the like may be used singly with sucralose or in any combination of two or more kinds. Further, the gluconic acid and the like may be used in any combination with fructose and the like mentioned in (1).

(3) A sweetening composition comprising sucralose and soybean polysaccharide.

This sweetening composition includes that which comprises one or more of the fructose and the like of the above (1) and the gluconic acid and the like of the above (2), insofar as it sucralose and soybean polysaccharide.

The Sweetening Composition of (1)

According to the present invention, by combining sucralose and one or more kinds of fructose, non-reducing disaccharide, sugar alcohol, beet oligosaccharide, licorice extract, stevia, rhamnose and thaumatin (hereinafter referred to as fructose and the like), disadvantages such as rough tastes and lingering sweet aftertastes of sucralose or various sweet substances themselves, lack of full-bodied and rich sweetness can be synergistically improved without losing the functions characteristic of the various sweet substances, and can provide a sweetening composition having good sweetness and useful functions.

(1-1) Sweetening Composition Comprising Fructose and Sucralose

Fructose is a natural sweetener which is found in fruits, especially in pear, watermelon and the like, and honey and the like. Fructose can be obtained by reducing sucrose and inulin, or by isomerization of glucose with alkali or enzymes at low cost in large quantities. Fructose is 1.3 1.7 times as sweet as sucrose and the sweetest among saccharides. Fructose has a characteristic of becoming sweeter at low temperatures. Its sweetness, however, is clear, light and has little aftertaste, and therefore fructose can not impart rich sweetness when it is required. As mentioned in the above, sucralose also is high in sweetness, but its sweetness is light, lacking a body and richness.

According to the present invention, combined use of sucralose and fructose can significantly improve the lack of full-bodied and rich sweetness and provide a sweetening composition having high sweetness, good sweetness quality with a body, richness and the advantageous properties of fructose such as resistance to crystallizing and high water retentiveness.

The sweetening composition of the present invention should comprise at least fructose and sucralose in the composition, and may be in any form such as a powder, granules, a solid and a liquid. The sweetening composition may be a powdery mixture of fructose and sucralose; a mixture prepared by spraying a sucralose solution to a fructose powder; or a mixture prepared by spraying a fructose solution to a sucralose powder. The sweetening composition may be also a mixture prepared by drying a mixture of a fructose solution and a sucralose solution. The method for drying the mixture is not critical, and may be spray drying, drum drying, freeze drying and various other methods.

The content of fructose and sucralose in the sweetening composition is not particularly limited and may be suitably selected within the range which can produce the effects of the present invention. Specifically, the concentration of sucralose in the food, when served, may be 0.0002% by weight or higher, regardless of the content of fructose. It is presumed that, within the possible concentration range of fructose used as a sweetener, the features of the human gustory sense make fructose taste rich and sweet when it is together with the above-specified amount or more of sucralose in the oral cavity. The amount of sucralose to be added for improving the sweetness of fructose does not have particular higher limit. However, addition of sucralose in a large amount makes the sweetness of sucralose dominant since sucralose itself is an high intense sweetener. Accordingly, sucralose is preferably used in a concentration of 0.00165% by weight or lower of the food. More preferably, a sweetening composition is prepared so that sucralose is contained in the food in a proportion of 0.0005% by weight to 0.0008% by weight.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose and fructose, flavors, preservatives, stabilizers and other components insofar as they do not deteriorate the effects of the present invention.

The sweetening composition of the invention can be itself used as a cooking sweetener or table sweetener in place of the sugar commonly used as a sweetener and other sweeteners, and can be also contained in various oral compositions as a sweetener therefor.

The sweetening composition of the invention has low calories, high sweetness and good full-bodied sweetness quality. The sweetening composition also has characteristics of resistance to crystallization and high water retentiveness. Therefore, the sweetening composition is useful for the food whose sweetness increases its tastiness (deliciousness); the foods which use highly concentrated sweetener and the foods for which moistness is required (kasutera (Castilla cake), sponge cake, yokan (azuki bean jelly) and like confectionary).

The foods which are the subject of the present invention are not particularly limited insofar as they can use a sweetener. Examples of such foods include the above-mentioned confections and like confectioneries, and wide variety of beverages, cold sweets, processed foods, fishery foods, meat foods and the like.

The foods which are the subject of the present invention include not only those which at first contain fructose and sucralose as a mixture, but also those of which fructose and sucralose are combined in the mouth when taken. Examples of the latter include soft cream in which fructose (or sucralose) is contained in the cream, and sucralose (fructose) is contained in its toppings and cone cup.

Considering the effects of the invention, that is, the effect of improving the sweetness quality of fructose, a natural sweetener, by using sucralose in combination, the food composition of the invention includes, for example, the foods which originally contain fructose (fruits, processed fruit products (purees, fruit juices, etc.), honey and its processed foods) with sucralose added.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of the oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected within the ordinary skill level in the art so that the desired sweetness can be obtained.

(1-2) Sweetening Composition Comprising Non-Reducing Disaccharide and Sucralose

The non-reducing disaccharide for use in the invention is not particularly limited insofar as it is a non-reducing disaccharide which can be used for foods. Examples of the non-reducing disaccharide include trehalose, neotrehalose, isotrehalose, sucrose and the like. Among them, trehalose is preferable.

Trehalose is a non-reducing disaccharide having 1,1 bonding of two glucose molecules. Trehalose has isomers of .alpha.,.alpha.-type trehalose (.alpha.-D-glucopyranosyl .alpha.-D-glucopyranoside), .alpha.,.beta.-type (neotrehalose) and .beta.,.beta. type (isotrehalose). Among them, .alpha.,.alpha. type trehalose is preferable.

Having sophisticated sweetness like sugar, trehalose is drawing attention for the following excellent features: (1) non-reducing saccharide which does not cause Maillard reaction; (2) stable to acids and alkalis, resistant to heat decomposition particularly in an acidic condition; (3) resistant to moisture absorption, substantially free from moisture absorption at a relative humidity (RH) 90% or lower; (4) excellent in preventing starch retrogradation; (5) excellent in preventing protein modification caused by freezing, cold storage and drying; (6) having non-cariogenicity, among others.

However, the sweetness of trehalose is low and about 40 to 45% of sugar. Therefore, 2.5 times as much trehalose as sugar, roughly calculated, is necessary for achieving the same sweetness by using trehalose instead of sugar, which is not cost-effective. In addition, the sweetness of trehalose is relatively clear and lacking a full-body taste. Hence, required is a method for increasing and improving the sweetness of trehalose, while retaining the functions of trehalose.

The present invention can provide a sweetening composition having little lingering sweet aftertaste but having a body, richness and advantageous properties characteristic of trehalose by combining non-reducing disaccharides, particularly trehalose and sucralose, to improve the low sweetness of trehalose and obtain high sweetness.

The sweetening composition of the present invention should comprise at least sucralose and a non-reducing disaccharide, particularly trehalose, in the composition, and may be in any form such as a powder, granules, a solid (tablet, pill) and a liquid. The sweetening composition may be a powdery mixture of the non-reducing disaccharide and sucralose; a mixture prepared by spraying a sucralose solution to a non-reducing disaccharide powder; or a mixture prepared by spraying a non-reducing disaccharide solution to a sucralose powder. The sweetening composition may be also a mixture prepared by drying a mixture of a non-reducing disaccharide solution and a sucralose solution. The method for drying the mixture is not critical, and may be spray drying, drum drying, freeze drying and various other methods.

The content of the non-reducing disaccharide and sucralose in the sweetening composition is not particularly limited, and may be suitably selected within the range which can achieve the effects of the present invention, depending on the kinds of the foods to which the composition is applied. The content of trehalose and sucralose may be, for example, 10 to 10000 parts by weight, preferably 100 to 10000 parts by weight, more preferably 500 to 5000 parts by weight of trehalose, per part by weight of sucralose. However, these amounts is to be suitably selected according to individual preference of sweetness and the types of products to which the sweetener is applied, and are not limited to the above specified ranges.

The sweetening composition of the invention should comprise at least the above two components, while it may contain, for example, other sweeteners than sucralose and non-reducing disaccharide, flavors, preservatives, stabilizers and the like unless they lessens the effects of the present invention.

The sweetening composition of the invention can be used itself as a cooking sweetener or table sweetener in place of sugar and other sweeteners commonly used as sweeteners and also as a sweetener, and can be added to various oral compositions as the sweeteners therefor.

The sweetening composition of the invention has low calories, high sweetness and highly taste good sweetness which can not be obtained by the non-reducing disaccharide (particularly trehalose) singly or in combination with sugar or other saccharides. Hence, the sweetening composition is particularly useful for the foods in which sweetness increases their tastiness (deliciousness). The sweetening composition is also useful for the oral compositions, particularly foods, in which sweetness increases their tastiness and which require moistness, heat buring color resistance, frozen storage stability, discoloration (browning) resistance, syneresis resistance, starch retrogradation resistance, low calories, non-cariogenicity and the like.

Such foods are not particularly limited, and preferable examples include citrus juices, vegetable juices and like fruit beverages and vegetable juices, cola drinks, ginger ales, soda waters and like carbonated beverages, sport drinks and like soft drinks, coffee, black tea, maccha (powdered green tea) and like tea-based beverages, cocoa, lactic acid bacteria beverages and like milk beverages and other general beverages; yogurt, jellies, puddings, mousse and like desserts; baked confections and steamed confections including cakes, manju (steamed yeast bun with filling) and like Western confections and Japanese sweets and other confectioneries; ice creams, sherbets and like cold sweets and other ice confectioneries; chewing gums, hard candies, nougat candies, jelly beans and like general confections; fruit flavored sauces, chocolate sauce and like sauces; butter cream, raw cream and like creams; strawberry jam, marmalade and like jams; breads including kashi-pan (pastry with fillings and flavors) and the like; sauces used for yakiniku (Japanese- or Korean-style barbecue), yakitori (skewered and grilled chicken), unagi-kabayaki (grilled eel) and the like and tomato ketchup; kamaboko (loaf of pureed, steamed fish) and like surimi-based products, retort pouched foods, pickles, tsukuda-ni (preserved food boiled in soy sauce), food preparations, frozen foods and wide variety of processed farm and aquatic products.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected so that the desired sweetness can be provided in the final product within the ordinary skill level in the art.

The sweetening composition of the invention is especially useful as a sweetener for the foods which are heated at a high temperature.

Favorable examples of such foods include the hard candies for which coloration and caramelization by heating are problematic (possibly problematic), particularly the hard candies whose low-calorie and anti-cariogenic characteristic are important commercial values. For such hard candies are preferably used trehalose as a non-reducing disaccharide. Sugar alcohols may be used in addition to the non-reducing disaccharide. As the sugar alcohol can be used those mentioned in the above. Among them, preferable are maltitol, lactitol and hydrogenated palatinose, and particularly preferable are lactitol and hydrogenated palatinose. These substances may be used singly, or in any combination of two or more kinds.

The amount of sucralose and non-reducing disaccharide (total amount of sucralose, non-reducing disaccharide and sugar alcohol, when used in combination) added to the hard candies is not particularly limited, and may be 100 to 10000 parts by weight, preferably 1000 to 10000 parts by weight of the non-reducing disaccharide, per part by weight of sucralose. The amount of sucralose to be added to the hard candies is not limited either, and may typically be 0.001 to 0.1% by weight, preferably 0.01 to 0.1% by weight.

Basically, sucralose is an excellent sweetener which is free from heavy sweetness or rough taste as of sucrose, and has clean, refreshing sweetness. However, sucralose can be used to prepare the hard candies with rich and yet clear, refreshing sweetness by adding the non-reducing disaccharide (or further with sugar alcohol) thereto in an amount within the above-specified range, and the hard candies with high transparency. In particular, the hard candies having very crispy and light eating characteristics can be prepared by using trehalose as the non-reducing disaccharide.

Such hard candies may be those which comprises the above components as essential ingredients, and may also contain, as other ingredients, food additives which are commonly added to hard candies, for example, flavors (including essential oils) and pigments without any restriction.

The method for preparing the hard candies is not particularly limited, and may be any of various conventional methods. Specific example of the preparation method include that comprising the steps of adding a glucose syrup, sucralose and non-reducing disaccharide, optionally with sugar alcohol, to water, heating the mixture to about 140 to 165.degree. C., and pouring the mixture in molds, followed by cooling.

(1-3) Sweetening Composition Comprising Sugar Alcohol and Sucralose

The sugar alcohol for use in the present invention may be any of those used commonly used for foods whether it is derived from monosaccharide, disaccharide or other saccharides such as oligosaccharide. Among them, preferable are maltitol, lactitol and hydrogenated palatinose, and more preferable are lactitol and hydrogenated palatinose. These saccharides may be used singly or in any combination of two or more kinds.

The sweetening composition of the invention should contain at least sucralose and sugar alcohol therein, and may be in any form such as a powder, granules, a solid (tablet, pill) and a liquid. The sweetening composition may be a powdery mixture of sugar alcohol and sucralose; a mixture prepared by spraying a sucralose solution to a sugar alcohol powder; or a mixture prepared by spraying a sugar alcohol solution to a sucralose powder. The sweetening composition may be also a mixture prepared by drying a mixture of a sugar alcohol solution and a sucralose solution. The method for drying the mixture is not critical, and may be spray drying, drum drying, freeze drying and various other methods.

According to the present invention, combined use of sucralose and sugar alcohol, optionally with trehalose and like non-reducing disaccharides, can provide a sweetening composition with rich and yet very clear, refreshing sweetness.

The content of sugar alcohol and sucralose in the sweetening composition of the invention is not particularly limited, and may be suitably selected depending on the types of the foods to which the sweetening composition is applied, within the range which can achieve the effects of the present invention. For example, 100 to 10000 parts by weight, preferably 1000 to 10000 parts by weight of sugar alcohol (when using non-reducing disaccharide in combination, the total of the sugar alcohol and non-reducing disaccharide) is used per part by weight of sucralose. However, these amounts are variable according to individual preference of sweetness and the types of products to which the sweetener is applied, and are not limited to the above-specified ranges.

The sweetening composition of the present invention may contain, for example, other sweeteners than sucralose and sugar alcohol, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

The sweetening composition of the invention can be used itself as a cooking sweetener or table sweetener in place of sugar and other sweeteners commonly used as sweeteners and also as a sweetener to be added to various oral compositions. Preferable examples of such oral compositions include hard candies.

(1-4) Sweetening Composition Comprising Beet Oligosaccharide and Sucralose

The beet oligosaccharide for use in the present invention comprises, as a main component, raffinose (trisaccharide having a D-galactose molecule, a D-glucose molecule and a D-fructose molecule, i.e., a trisaccharide having the structure of sucrose with D-galactose bonding thereto.). The beet oligosaccharide may contain stachyose (oligosaccharide having two molecules of D-galactose, a molecule of D-glucose and a molecule of D-fructose bonding to each other.) which has a similar structure to the beet oligosaccharide to raffinose.

Beet oligosaccharide is called so since it is a oligosaccharide occurring in beet. The beet oligosaccharide for use in the present invention may be any oligosaccharide insofar as it has the above-described structure, whether it is derived from beet, eucalyptus sap or soybeans.

According to the present invention, combined use of sucralose and beet oligosaccharide gives a body which is short with sucralose and can provides a sweetening composition with richness and good sweetness.

The sweetening composition of the invention should contain at least sucralose and beet oligosaccharide therein, and may be in any form such as a powder, granules, a solid (tablet, pill) and a liquid. The sweetening composition may be a powdery mixture of beet oligosaccharide and sucralose; a mixture prepared by spraying a sucralose solution to a beet oligosaccharide powder; or a mixture prepared by spraying a beet oligosaccharide solution to a sucralose powder. The sweetening composition may be also a mixture prepared by drying a mixture of a beet oligosaccharide solution and a sucralose solution. The method for drying the mixture is not critical, and may be spray drying, drum drying, freeze drying and various other methods.

The content of the beet oligosaccharide and sucralose in the sweetening composition is not particularly limited, and may be suitably selected within the range which can achieve the effects of the present invention, depending on the kinds of the foods to which the composition is applied. The content of beet oligosaccharide is typically selected from the range of 0.1 to 1000 parts by weight, preferably 1 to 100 parts by weight, per part by weight of sucralose.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose and beet oligosaccharide, flavors, preservatives, stabilizer and other components unless they lessen the effects of the present invention.

According to the sweetening composition of the invention, one of five basic taste qualities, sweetness, can be qualitatively improved by giving richness (body, volume feeling) which is not found in the sweetness of sucralose. Therefore, the sweetening composition is especially useful for the foods requiring tastiness (sweetness) which increases their commercial values, in particular confectioneries including desserts and confections, beverages and like refreshment foods.

Preferable examples of such foods, although not particularly limited, include citrus juices, vegetable juices and like fruit beverages and vegetable juices, cola drinks, ginger ales, soda water and like carbonated beverages, sport drinks and like soft drinks, coffee, black tea, maccha and like tea-based beverages, cocoa, lactic acid bacteria beverages and like milk beverages and other general beverages; yogurt, jellies, puddings, mousse and like desserts; baked confectioneries, steamed confection and like confections including cake, manju and like Western sweets and Japanese sweets; sauces including fruit flavored sauces, chocolate sauces and the like; creams including butter cream, raw cream and the like; strawberry jam, marmalade and like jams; ice creams, sherbets and like ice confectioneries; chewing gums, hard candies, nougat candies, jelly beans and like confections.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected within the ordinary skill level in the art so that the desired sweetness can be provided in the final product, considering the type of the used high intense sweetener and its sweetness.

(1-5) Sweetening Composition Comprising Licorice Extract and Sucralose

The licorice extract for use in the present invention is extracted from roots or rhizomes of licorice (Glycyrrhiza uralensis FISCH, Glycyrrhiza inflata BATALIN, or Glycyrrhiza glabra LINNE) with hot water or with a room-temperature or lukewarm alkaline aqueous solution, and optionally by puficification. The licorice extract contains glycyrrhizinic acid or its salt as a main component. In the present invention, the licorice extract is not limited in its degree of purification. The form of the licorice extract include an extract prepared by graduation of the extracted liquid of a licorice root, a powder or granules prepared by freeze-drying the extract, and glycyrrhizinic acid or its salt isolated from the licorice extract. Examples of the salt of glycyrrhizinic acid include sodium, potassium and like alkali metal salts or ammonium salts of glycyrrhizinic acid, preferable sodium salts of glycyrrhizinic acid.

The sweetening composition of the invention should contain at least sucralose and licorice extract therein, and may be in any form such as a powder, granules, a solid (tablet, pill) and a liquid. The sweetening composition may be a powdery mixture of licorice extract and sucralose; a mixture prepared by spraying a sucralose solution to a licorice extract powder; or a mixture prepared by spraying a licorice extract solution to a sucralose powder. The sweetening composition may be also a mixture prepared by drying a mixture of a licorice extract solution and a sucralose solution. The method for drying the mixture is not critical, and may be spray drying, drum drying, freeze drying and various other methods.

Although the content of sucralose and licorice extract is variable according to the kind of product to which the sweetening composition is applied, usually, the amount of licorice extract to be used is suitably selected from the range of 0.001 to 100 parts by weight, per part by weight of sucralose.

Although sucralose itself is an excellent sweetener with little rough taste as sodium saccharin and like conventional high intense sweeteners have, and clean, refreshing sweetness, adding the licorice extract within the above-specified range gives to sucralose produces a body with deepness and richness in addition to the refreshing sweetness. The addition of the licorice extract also reduces the lingering sweet aftertaste and gives clear aftertaste, providing a better sweetening composition similar to sucrose. The sweetening composition is useful as a non-cariogenic and low-calorie or no-calorie sweetener due to the properties of sucralose. Further, sucralose contained in the sweetener significantly increases saltiness tendering effect of the licorice extract. Thus, it is useful to enhance the tastiness of foods, particularly for the foods with a relatively high salt content such as miso, soy sauce and like seasonings, pickles, tsukuda-ni and like salt cured products, snacks and like salty confections.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose and licorice extract, flavors, preservatives, stabilizers and like components unless they lessen the effects of the present invention.

Since the sweetening composition of the invention has the aforementioned various properties, it is useful for the foods in which good sweetness and tastiness based on sweetness or deliciousness based on saltiness tendering effect increase the commercial values of the food, the foods in which low-calorie characteristics and non-cariogenicity are advantageous, and for diet foods.

Examples of such foods are not limited and include wide variety of foods. Preferable examples of such foods include marines such as vegetables, fish, shellfish and red meats steeped in soy sauce, miso, salt, sake lees and the like; soy sauce, miso, sauce, ketchup and like seasonings; tsukuda-ni of vegetables, fish, shellfish, mushrooms, seaweeds, red meat and the like boiled in soy sauce, mirin (sweet cooking rice wine) and like seasonings; shiokara (squid strips in innards sauce) and like delicacies; dry snacks, okaki (rice cracker) and like confections and salty foods.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness, and preferably saltiness tendering effect, to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected within the ordinary skill level in the art so that the desired sweetness can be provided in the final product, considering the type of the used high intense sweetener and its sweetness.

(1-6) Sweetening Composition Comprising Stevia Extract, Rhamnose and Sucralose

The stevia extract for use in the present invention is one or more members selected from the group consisting of an extract containing steviol glycoside extracted from leaves of stevia (Stevia rebaudiana BERTONI) as a main component, one or more sweet substances contained in the extract, these extracts and sweet components with glucose or fructose added to their sugar chains by treating with enzyme (.alpha.-glucosyltransferase and/or .alpha.-fructosyl transferase).

The stevia extract is an high intense sweetener which is about 100 to 300 times as sweet as sugar, and sweetness quality similar to sugar. The stevia extract has been used as a substitute for sugar because of its advantage of having no calorie. In general, the stevia extract contains stebioside in a concentration of 70 to 80% and rebaudioside in a concentration of 20 to 30%. In the present invention, the content of stebioside and rebaudioside in the stevia extract is not limited, and the stevia extract may contain stebioside or rebaudioside singly.

L-Rhamnose for use in the present invention is a conventionally known sweetener which is a reducing sugar found in rutin (extract) or peels, barks or flowers of Citrus sinensis OSBECK or Citrus unshiu MARCOV. The content of the stevia extract, sucralose and L-rhamnose in the sweetening composition of the invention is variable according to the types of the foods to which the sweetening composition is applied, but can be suitably selected from the range of the ratio of stevia extract:sucralose:L-rhamnose (by weight)=0.1 to 100:0.1 to 50:0.1 to 100.

Sucralose itself is an excellent sweetener having clean, refreshing sweetness and little rough taste as sodium saccharin and like conventional high intense sweeteners have. The stevia extract and L-rhamnose added within the above-specified range gives a body with deepness and richness to the sucralose, in addition to refreshing sweetness. Further, the combination of the above three components improves the lingering sweet and bitter aftertaste of the stevia extract characteristic of the high intense sweetener, giving an excellent sweetening composition similar to sucrose.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose, stevia extract and rhamnose, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

The form of the sweetening composition of the invention are not particularly limited, and may be a solution diluted with water and the like, a powder or granules dried by spray drying or like method, or a tablet prepared by molding these powder and granules.

The present invention can provide a sweetener having one of five basic taste qualities, sweetness, which is qualitatively improved and similar to that of sugar by giving richness (body, volume feeling) which is scarcely found in the sweetness of conventional high intense sweeteners and mitigating an unpleasant lingering sweet aftertaste and increasing smoothness. The present invention can also provide a low-calorie or no-calorie sweetener. Thus, the present invention can be useful especially for the foods in which tastiness (sweetness, umami taste, etc.) is required to increase their commercial values, the foods in which low-calorie characteristics is advantageous and diet foods.

Such foods are not particularly limited, and preferable examples include citrus juices, vegetable juices and like fruit beverages and vegetable juices, cola drinks, ginger ales, soda waters and like carbonated beverages, sport drinks and like soft drinks, coffee, black tea, maccha and like tea-based beverages, cocoa, lactic acid bacteria beverages and like milk beverages and other general beverages; yogurt, jellies, puddings, mousse and like desserts; baked confections and steamed confections including cakes, manju and like Western Western confections and Japanese sweets and other confectioneries; ice creams, sherbets and like cold sweets and other ice confectioneries; chewing gums, hard candies, nougat candies, jelly beans and like general confections; fruit flavored sauces, chocolate sauce and like sauces; butter cream, raw cream and like creams; strawberry jam, marmalade and like jams; breads including kashi-pan and the like; sauces used for yakiniku, yakitori, unagi-kabayaki and the like, tomato ketchup and like sauces; kamaboko and like surimi-based products, retort pouched foods, pickles, tsukuda-ni, food preparations, frozen foods and wide variety of processed farm and aquatic products.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected within the ordinary skill level in the art so that the desired sweetness can be provided in the final product.

(1-7) Sweetening Composition Comprising Thaumatin and Sucralose

Thaumatin for use in the present invention is a protein extracted from the fruits of the plant Thaumatococcus danielli BENTH. and an high intense sweetener having a sweetness concentration equivalent to a 6 to 8% aqueous solution of sucrose 2000 to 3000 times as high as sucrose.

The content of sucralose and thaumatin is variable according to the types of the products to which the sweetening composition is applied, but can be suitably selected from the range of the ratio of sucralose and thaumatin=1000:1 to 50:1, preferably 500:1 to 100:1 (by weight).

When the ratio of thaumatin to sucralose is too low, the taste quality of sucralose becomes dominant, whereas in case the ratio is too high, the lingering sweet aftertaste derived from thaumatin becomes noticeable. Therefore, either case can not produce sufficient sweetness improving effect. However, these amount ratios are variable according to individual preference of sweetness and the types of products to which the sweetener is applied, and are not limited to the above-specified ranges.

Furthermore, the sucralose sweetening composition comprising sucralose and thaumatin of the present invention may be the sweetening composition as a whole comprising sucralose and thaumatin, and may be in any form such as a powder, granules, a solid or a liquid. The sweetening composition may be in a single portion, or in two portion. The sweetening composition may be a powdery mixture of thaumatin and sucralose; a mixture prepared by spraying a sucralose solution to a thaumatin powder; or a mixture prepared by spraying a thaumatin solution to a sucralose powder. The sweetening composition may be also a mixture prepared by drying a mixture of a sucralose solution and a thaumatin solution. The method for drying the mixture is not critical, and may be spray drying, drum drying, freeze drying and various other methods.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose and thaumatin, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

According to the sweetening composition of the invention, the sweetness of sucralose itself, that is, cleans and excellent sweetness free from rough taste and lingering sweet aftertaste, can be qualitatively improved in one of five basic taste qualities, sweetness by adding thereto the body (richness, volume feeling) which is scarcely found in sucralose. Therefore, the sweetening composition is particularly useful for the foods in which sweetness increases their tastiness and commercial values.

The foods which can be the subject of the present invention are not particularly limited, and preferable examples include citrus juices, vegetable juices and like fruit beverages and vegetable juices, cola drinks, ginger ales, soda waters and like carbonated beverages, sport drinks and like soft drinks, coffee, black tea, maccha and like tea-based beverages, cocoa, lactic acid bacteria beverages and like milk beverages and other general beverages; yogurt, jellies, puddings, mousse and like desserts; baked confections and steamed confections including cakes, manju and like Western Western confections and Japanese sweets and other confectioneries; ice creams, sherbets and like cold sweets and other ice confectioneries; chewing gums, hard candies, nougat candies, jelly beans and like general confections; fruit flavored sauces, chocolate sauce and like sauces; butter cream, raw cream and like creams; strawberry jam, marmalade and like jams; breads including kashi-pan and the like; sauces used for yakiniku, yakitori, unagi-kabayaki and the like, tomato ketchup and like sauces; kamaboko and like surimi-based products, retort pouched foods, pickles, tsukuda-ni, food preparations, frozen foods and wide variety of processed farm and aquatic products.

It is necessary to achieve the effects of the present invention that the food comprises sucralose and thaumatin eventually. The timing and order of combining sucralose and thaumatin are not critical. It is not necessary that sucralose and thaumatin are present in the same food. Even in case that sucralose and thaumatin are each contained in different foods, it is only necessary for sucralose and thaumatin to be present together when eaten, for example, in such case that soft cream contains sucralose, while its toppings and cone cups contain thaumatin.

To achieve the effects of the present invention, the ratio of sucralose to thaumatin, when the food is taken, may be 1000:1 to 50:1, more preferably 500:1 to 100:1 (by weight). In particular, when sucralose and thaumatin are present at this ratio, the taste quality of the food can be improved to be favorable taste quality which suits the features of the food, the inherent taste quality of the food is enhanced and increased, unfavorable taste quality of the food can be diminished, and tastiness of the food can be increased generally.

In the present invention, the content of sucralose and thaumatin in the food may be suitably adjusted in the final food, and are not particularly limited. For example, when the food is a beverage, the total amount of sucralose and thaumatin may be 0.003 to 0.03 parts by weight, based on 100 parts by weight of the beverage contained in the final food, and the ratio of sucralose:thaumatin may be 1000:5 (by weight).

However, since the optimal concentration of sucralose and thaumatin may vary depending on the desired sweetness, sweetness quality, kinds of the foods and the temperature of the foods when taken, it can be suitably adjusted by a person of skill in the art. For this reason, the concentration of sucralose and thaumatin is not restricted to the above-specified range as far as they are combined at such a ratio that can achieve the effects of the present invention.

Sweetening Composition of (2)

The present invention characteristically uses gluconic acid, gluconic acid salt, glucono-.delta.-lactone (hereinafter collectively referred to as gluconic acids), gymnemic acid or milk serum mineral as a sweetness quality improving agent or auxiliary sweetener for sucralose.

(2-1) Sweetening Composition Comprising Gluconic Acids and Sucralose

The gluconic acid, gluconic acid salt and glucono-.delta.-lactone for use in the present invention have been conventionally used as pH adjustors, solidifying agents, baking powders or acidulant and the like for a wide variety of foods, drugs, quasi-drugs and the like. All of these are commercially available. Herein, gluconic acid salt includes potassium gluconate, sodium gluconate and like alkali metal salts of gluconic acid and calcium gluconate and like alkali earth metal salts of gluconic acid. Among them, preferable are potassium gluconate, sodium gluconate and like alkali metal salts of gluconic acid.

In the present invention, the above gluconic acids used in combination with sucralose may be any of gluconic acid, gluconic acid salt (e.g., potassium salt, sodium salt, calcium salt, etc.) and glucono-.delta.-lactone. These are used singly or in any combination of two or more kinds, together with sucralose.

The content of sucralose and gluconic acids is variable depending on the kinds of used gluconic acids and the kinds of products to which the sweetening composition is applied, usually 0.01 to 10000 parts by weight of gluconic acids may be used per part by weight of sucralose. More specifically, for example, in case potassium gluconate is used as the gluconic acid, the preferable amount of potassium gluconate may be 0.02 to 10000 parts by weight, more preferably 0.2 to 5000 parts by weight, per part by weight of sucralose. In case of using sodium gluconate, the amount of sodium gluconate may be 0.01 to 5000 parts by weight, preferably 0.1 to 2000 parts by weight, per part by weight of sucralose. However, these contents are variable according to individual preference of sweetness and the types of products to which the sweetener is applied, and are not limited to the above-specified ranges.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose, gluconic acid, gluconic acid salt and glucono-.delta.-lactone, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

The sweetening composition of the invention can qualitatively improve one of the five basic taste qualities, sweetness, by producing richness (body, volume feeling), which is scarcely found in the sweetness of the sweetener of sucralose itself and reducing the unpleasant lingering sweet aftertaste. Therefore, the sweetening composition is especially useful for the foods in which sweetness increases their tastiness and commercial values.

Such foods are not particularly limited, and preferable examples include citrus juices, vegetable juices and like fruit beverages and vegetable juices, cola drinks, ginger ales, soda waters and like carbonated beverages, sport drinks and like soft drinks, coffee, black tea, maccha and like tea-based beverages, cocoa, lactic acid bacteria beverages and like milk beverages and other general beverages; yogurt, jellies, puddings, mousse and like desserts; baked confections and steamed confections including cakes, manju and like Western Western confections and Japanese sweets and other confectioneries; ice creams, sherbets and like cold sweets and other ice confectioneries; chewing gums, hard candies, nougat candies, jelly beans and like general confections; fruit flavored sauces, chocolate sauce and like sauces; butter cream, raw cream and like creams; strawberry jam, marmalade and like jams; breads including kashi-pan and the like; sauces used for yakiniku, yakitori, unagi-kabayaki and like, tomato ketchup and like sauces; kamaboko and like surimi-based products, retort pouched foods, pickles, tsukuda-ni, food preparations, frozen foods and wide variety of processed farm and aquatic products.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected within the ordinary skill level in the art so that the desired sweetness can be provided in the final product, considering the type of the used high intense sweetener and its sweetness.

(2-2) Sweetening Composition Comprising Gymnemic Acid and Sucralose

The gymnemic acid for use in the present invention is triterpene glycoside contained in the leaves of a plant (Gymnema sylvestre) which belongs to the family Asclepiadaceae. Recently, gymnemic acid was found to have the effects of selectively reducing sweetness sensation and slowing down the absorption of sugar by intestine. Hence, gymnemic acid is attracting attention as a substance which is useful for diet foods and effective in inhibiting the rise in the blood-sugar level of diabetic patients after eating foods.

The content of the sucralose and gymnemic acid is variable depending on the kinds of the products to which the sweetening composition is applied. Usually, the gymnemic acid may be used in an amount of 0.00001 to 1 parts by weight, preferably 0.00005 to 0.5 parts by weight, per part by weight of sucralose.

Sucralose itself is an excellent sweetener which has clean, refreshing sweetness and little rough taste and lingering sweet aftertaste as sodium saccharin and like conventional high intense sweeteners. However, addition of the gymnemic acid in the above-specified range imparts sucralose refreshing sweetness and a body with deepness and richness, providing an excellent sweetening composition similar to sucrose. In addition, although sucralose itself is about 600 times as sweet as sucrose and is a low-calorie sweetener, it can prepared as a substantially no-calorie sweetening composition when it is combined with gymnemic acid which inhibits the absorption of sucralose by intestine.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose and gymnemic acid, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

On the basis of the above described properties, the sweetening composition of the invention is particularly useful for the foods in which high sweetness and good sweetness quality increase their tastiness and commercial values and the foods in which low-calorie characteristics and non-cariogenicity are advantageous, e.g., desserts and confections and like confectioneries and beverages and like refreshment foods, diabetic foods and diet foods.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected within the ordinary skill level in the art so that the desired sweetness can be provided in the final product

(2-3) Sweetening Composition Comprising Milk Serum Mineral and Sucralose

The milk serum mineral for use in the present invention is a mineral component contained in a yellow-green liquid (whey, milk serum) obtained by adding acid or a milk coagulating enzyme to milk or skim milk and removing the resulting coagulation (curd) therefrom. The milk serum usually contains milk sugar, soluble protein (lactoalbumin, lactoglobulin), water-soluble vitamin (B1, B2, nicotinic acid, C, etc.), salts and about 0.7% of mineral components. The milk serum mineral, which can be separated from a raw material of milk serum by ultrafiltration or like methods, are commercially available.

The present invention may use, in addition to milk serum mineral itself, whey products containing milk serum mineral, e.g., whey, condensed whey, cheese whey powder, acid whey powder and these products in combinations.

The content of sucralose and milk serum mineral is variable depending on the kind of the products to which the sweetening composition is applied. Usually, milk serum mineral may be used in an amount of 0.1 to 100 parts by weight, preferably 1 to 60 parts by weight, per part by weight of sucralose.

Although sucralose itself is an excellent sweetener with clean, refreshing sweetness and little rough taste as sodium saccharin and like conventional high intense sweeteners have, addition of milk serum mineral thereto in the above-specified range adds a body with deepness and richness to the refreshing sweetness of the sucralose, providing an better sweetening composition similar to sucrose. Additionally, minerals are constituents of the body and are important substances which are responsible for physiological effects and metabolic regulation effects necessary for vital activities. Mineral are also useful as activators of enzymes. As mentioned in the above, since the sweetening composition of the invention contains a relatively large amount of milk serum mineral, it is useful not only as a sweetener which imparts sweetness, but also as a functional additive which supplies substances beneficial to organisms and helps the functions of the organisms.

The sweetening composition according to the present invention may contain, for example other sweeteners than sucralose and milk serum mineral, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

On the basis of the above described properties, the sweetening composition of the invention is useful particularly for the foods in which high sweetness and good sweetness quality increase their tastiness, smoothness and commercial values and the foods in which low-calorie characteristics and non-cariogenicity are advantageous, e.g., desserts, sweets and like confections, beverages and like refreshment foods, diabetic foods and diet foods.

The amount of the sweetening composition of the invention used for these oral compositions may be an amount effective in giving a desired sweetness to the oral composition, and is not particularly limited. More specifically, the sweetness is variable depending on the kind of oral compositions to which the sweetener is applied, other components contained in the composition, individual preference of sweetness and other factors. Thus, the content of the sweetening composition of the invention may be optionally selected within the ordinary skill level in the art, considering the sweetness in the final product.

Sweetening Composition of (3)

The present invention is characterized by the use of soybean polysaccharide as a physical property improver (anti-moisture agent, anticaking agent, anti-deliquescence agent) and sweetness quality improving agent as a sweetening composition containing sucralose.

The soybean polysaccharide for use in the present invention is a water-soluble polysaccharide derived from soybeans, and includes, but is not limited to, so-called soybean dietary fiber or water-soluble soybean hemicellulose and the like. The soybean polysaccharide is usually extracted and purified from insoluble dietary fibers which are produced in the course of the preparation of soy protein isolate from soybeans, optionally with sterilization. Alternatively, it is commercially available from FUJI OIL CO., LTD. by the product name SOYA FIVE-S, or from San-Ei Gen F.F.I., Inc. by the product name of Water-Soluble Soybean Polysaccharide SM700.

The soybean polysaccharide may be preperably applied, for example, to such sweeteners or sweetening compositions that are inherently highly hygroscopic and are prone to degradation and alteration of quality, caking and deliquescence, or such sweeteners or sweetening compositions that are powdery and hard to handle because they can be electrically charged. Examples of such sweeteners include a wide variety of conventional sucrose, low intense sweetener and high intense sweeteners. Among them, sucralose is preferable. The combined use of sucralose and soybean polysaccharide lowers the hygroscopicity of sucralose and prevents caking or deliquescence, thereby stabilizing the quality of the sweetener, improving the sweetness quality of sucralose and providing a better-tasting sweetening composition.

The present invention is a sweetening composition comprising sucralose and soybean polysaccharide.

The sweetening composition according to the present invention may contain, for example, other sweeteners than sucralose and soybean polysaccharide, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention. Examples of such components include those which exhibit remarkable effects when used in combination with sucralose, such as the above-mentioned fructose, non-reducing disaccharides, sugar alcohols, beet oligosaccharide, licorice extract, stevia, rhamnose, thaumatin and like various sweeteners, gluconic acid, gluconic acid salts, glucono-.delta.-lactone, gymnemic acid, milk serum mineral and the like.

The ratio of the soybean polysaccharide and sucralose to achieve the effects of the present invention may be, but is not limited to, typically soybean polysaccharide:sucralose=1:10 to 200000:1, preferably 1:10 to 10000:1 (by weight).

The sweetening composition of the invention can be widely used as a sweetener for foods in general, drugs and quasi-drugs taken orally or used in the oral cavity. Preferably, the sweetening composition of the invention is used as a sweetener for foods.

Such foods to which the sweetening composition can be applied are not particularly limited, and preferable examples include citrus juices, vegetable juices and like fruit beverages and vegetable juices, cola drinks, ginger ales, soda waters and like carbonated beverages, sport drinks and like soft drinks, coffee, black tea, maccha and like tea-based beverages, cocoa, lactic acid bacteria beverages and like milk beverages and other general beverages; yogurt (including drink yogurt, jellies, puddings, mousse and like desserts; baked confections and steamed confections including cakes (including sponge cake), cookies, manju and like Western confections and Japanese sweets and other confectioneries; ice creams, sherbets and like cold sweets and other ice confectioneries; chewing gums, hard candies, nougat candies, jelly beans and like general confections; fruit flavored sauces, chocolate sauce and like sauces; butter cream, raw cream and like creams; strawberry jam, marmalade and like jams; breads including kashi-pan and the like; sauces used for yakiniku, yakitori, unagi-kabayaki and like, tomato ketchup and like sauces; kamaboko and like surimi-based products, frozen pilaf and like processed rice foods, retort pouched foods, pickles, tsukuda-ni, food preparations, frozen foods and wide variety of processed farm and aquatic products.

The content of soybean polysaccharide and sucralose which are added to foods are not particularly limited, and may be suitably selected depending on the physical properties of the foods and individual preference. For example, soybean polysaccharide may be usually used in an concentration of 0.01 to 20% by weight, preferably 0.05 to 20% by weight, and sucralose in a concentration of 0.0001 to 0.1% by weight. Within these ranges, soybean polysaccharide and sucralose may be suitable used at the aforementioned ratio. Because the sweetness of sucralose itself becomes prominent in a concentration of about 0.0006% by weight or higher, when it is used also as a sweetener to impart sweetness, sucralose may be used in the above concentration or higher, while it may be used below the above concentration when a low sweetness is desired. Such amount can be optionally adjusted by a person of skill in the art within the ordinary skill level in the art.

II. Foods with a Masked Unpleasant Smell and Taste

The invention according to this embodiment was developed on the basis of the finding that sucralose is effective in mitigating or masking an unpleasant smell or unpleasant lingering aftertaste (remaining feeling) derived from a specific foodstuff, or bitterness and like unpleasant taste.

The present invention are the foods with masked unpleasant smells listed below at (1).

(1) The following foods {circle around (1)} to {circle around (12)} containing sucralose in an amount effective in masking unpleasant smells derived from the foodstuffs shown below:

{circle around (1)} food containing docosahexaenoic acid

{circle around (2)} food containing a protein ingredient

{circle around (3)} edible product containing collagen

{circle around (4)} soybean milk food

{circle around (5)} natto food

{circle around (6)} processed vegetable food

{circle around (7)} oral composition containing vitamin

{circle around (8)} processed aquatic product

{circle around (9)} processed flour food

{circle around (10)} meat food

{circle around (11)} retort pouched food

{circle around (12)} canned product or canned food

Further, the present invention relates to the masking agents for the smells listed below, the masking agents using sucralose as an active ingredients: {circle around (1)} raw smell of docosahexaenoic acid, {circle around (2)} protein ingredient smell, {circle around (3)} collagen smell, {circle around (4)} bean smell, {circle around (5)} natto smell, {circle around (6)} raw smell of vegetables, {circle around (7)} vitamin smell, {circle around (8)} raw smell of fish and shellfish, {circle around (9)} floury odor, {circle around (10)} meat odor, {circle around (11)} retort pouch odor and {circle around (12)} can odor. Furthermore, the present invention relates to methods for masking the smells listed below, the methods comprising adding sucralose to the source objects of the smells: {circle around (1)} raw smell of docosahexaenoic acid, {circle around (2)} protein ingredient smell, {circle around (3)} collagen smell, {circle around (4)} bean smell, {circle around (5)} natto smell, {circle around (6)} raw smell of vegetables, {circle around (7)} vitamin smell, {circle around (8)} raw smell of fish and shellfish, {circle around (9)} floury odor, {circle around (10)} meat odor, {circle around (11)} retort pouch odor and {circle around (12)} can odor.

The present invention relates to the foods listed below at (2) and having masked unpleasant tastes.

(2) The foods {circle around (1)} to {circle around (4)} below containing sucralose in an amount effective in masking the unpleasant tastes derived from the following foodstuffs:

{circle around (1)} galenical-containing composition

{circle around (2)} oral composition containing amino acid or peptide

{circle around (3)} oral composition containing vitamin

{circle around (4)} collagen-containing food

Further, the present invention relates to the masking agents, containing sucralose as an active ingredient, for the unpleasant tastes derived from {circle around (1)} galenical, {circle around (2)} amino acid or peptide, {circle around (3)} vitamin and {circle around (4)} Collagen. Further, the present invention relates to the method for masking unpleasant tastes derived from {circle around (1)} galenical, {circle around (2)} amino acid or peptide, {circle around (3)} vitamin and {circle around (4)} Collagen, the method comprising adding sucralose to the source objects of these unpleasant tastes.

(1) Foods with Masked Unpleasant Smell, Uses of Sucralose as a Masking Agent for Unpleasant Smells

According to the present invention, the use of sucralose in combination with docosahexaenoic acid, fish and shellfish, processed flour foods, retort pouched foods, canned products, protein ingredients, collagen, soybean milk, natto, processed vegetable foods, processed meat products, vitamins and like foodstuffs can mitigate or mask the unpleasant smells and unpleasant lingering aftertastes (remaining unpleasantness such as a raw smell) which are noticeable when taken without losing the tastiness of these foodstuffs. The present invention provides the foods with mitigated or masked unpleasant smells derived from various foodstuffs, and the novel uses of sucralose as a masking agent for various unpleasant smells.

(1-1) Food Containing Docosahexaenoic Acid (DHA)

Recently, it was found that docosahexaenoic acid (DHA) and like highly unsaturated fatty acid which are largely contained in fish lower the level of blood cholesterol, prevents thrombotic disease and play important roles in the functions of cerebrum and retina. Thus, these components have been added to foods.

However, these components have raw smells characteristic of fish and shellfish, whereby the range of their application are limited. Among these raw smells, pungent raw smell can be mitigated by arranging the processing method of the foods. However, the problem of the raw smell remaining after the food is taken, that is, the raw aftertaste occurring after the food is taken stills remains to be solved.

The present invention provides especially the DHA-containing foods in which such raw smells characteristic of DHA occurring when taken are mitigated or alleviated.

The DHA to which the present invention is directed are polyunsaturated fatty acids having 22 carbon atoms and 6 double bonds, which are largely contained in fish oils and other marine animal fats.

The DHA-containing foods for which the present invention is to be used widely include the general foods containing DHA. Examples of such foods include those containing DHA as a main ingredient (e.g., DHA-containing tablets and capsules, powdery, granular or liquid health foods or nutrition enrichments), the foods and beverages prepared by artificially adding DHA to other nutrients or food compositions as a nutrition enrichments (for example, health foods, nutrition supplement foods, powdered milk, nutritional supplement beverages, the foods with DHA added to increase their DHA content (for example, processed aquatic products), the foods which inherently contains DHA (for example, processed aquatic products made from Japanese anchovies, chubmackerel, Pacific saury, Japanese jack mackerel and the like as raw materials).

The above processed aquatic products may be the processed foods produced using fish and shellfish caught in seas, rivers, lakes and the like as raw materials by any processing, regardless of the kinds of the fish and shellfish and the types of processing. Examples of the processed aquatic products include frozen products (frozen products, frozen food), dried products, salt cured products, processed foods with seasoning? (boiled and aged foods with seasoning, seasoned and dried products), fish cakes, canned or bottled products, marinated seafood (kasuzuke: foods marinated in sake lee, misozuke: foods marinated in miso, suzuke: foods marinated in vinegar, etc.), fermented aquatic products (narezushi (fermented sushi), izushi (mussel flesh marinated in vinegar), fish sauces), extract products and like general goods, more specifically, kamaboko, chikuwa (pureed and steamed fish cake), fish ham and fish sausage and like surimi-based products, salted mackerel, salted salmon and like various salted fish and shiokara and like salt cured products, shigure-ni (sweet cooked clams) or ame-ni (food boiled in starch syrup) of small fish, squid, clams and the like or and like preserved foods boiled in soy sauce, smoked foods, marinated seafood, delicacies (for example, konowata (fermented sea cucumber intestines), uruka (salted intestines or roes of sweetfish), shuto (bonito marinated in innards sauce), etc.), canned or bottled fish and shellfish boiled in water, seasoned, marinated in oil, marinated in miso or boiled in soy sauce, seafood-based seasonings such as shottsuru (Japanese fish sauce), ishiru (Japanese fish sauce), nam pla (Thai fish sauce) and like salted and fermented seafood.

It is necessary for obtaining the DHA-containing food with masked raw smell of DHA according to the present invention that at least the final product contains sucralose, and the timing and order of adding sucralose are not critical. The method for adding sucralose is not critical either. Thus, sucralose in a solid state, e.g., a powder or granules may be used, or sucralose in a form of a solution may be used.

The content of sucralose in the DHA-containing food is not particularly limited and may be suitably selected depending on the kinds of food and other conditions within the range which is effective in masking the raw smell of DHA. Usually, the amount of sucralose is suitably selected from 0.01 to 10 parts by weight, preferably 0.01 to 1 parts by weight, per part by weight of DHA contained in the food.

The sweetness of sucralose itself becomes prominent in a concentration of about 0.0006% by weight or higher. Accordingly, when it is used also as a sweetener to impart sweetness, sucralose may be used in the above concentration or higher, while it may be used below the above concentration when a low sweetness is desired. Such amount can be optionally adjusted by a person of skill in the art within the ordinary skill level in the art.

According to the present invention, the addition of sucralose can significantly mask the raw smell of DHA, particularly remaining raw smell, whereby the foods having enhanced physiological functions and enriched nutrition can be prepared without giving unpleasantness caused by the smell.

Hence, from a different point of view, the present invention relates to a masking agent for a raw aftertaste of DHA containing sucralose as an active ingredient, and to a method for masking a raw aftertaste of DHA by adding sucralose to an object containing DHA.

The masking agent of the present invention should contain at least sucralose. The masking agent may also contain, for example, other sweeteners, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

The masking agent for unpleasant smells (raw smells) the present invention may be in the form of a solid such as a powder, granules and the like, or in the form of a solution. The masking agent is added in any of these forms to the above-mentioned various foods and beverages at any step of their preparation. The addition of the masking agent can significantly mask the raw aftertaste caused by DHA contained in foods, thereby providing the foods which are high in nutritive value and acceptable for more consumers.

It is not critical when to add the masking agent. The amount of the masking agent to be added to the foods can be suitably selected based on the aforementioned amount of sucralose to be added to the foods of the present invention.

(1-2) Food Containing a Protein Ingredient

Milk, egg, soybean, wheat and the like are the everyday foods which contain excellent protein and are consumed broadly. However, these foods have characteristic smells derived from the protein ingredients contained therein. The smells of the protein ingredients sometimes spoil the tastiness of the processed foods and food preparations (including beverages) including the above-mentioned foods. Moreover, the smells disadvantageously limit the use and application range of the foods. For these reasons, various attempts have been made to mask the smell of the protein ingredients derived from the protein contained in these foods or its decomposition products without losing their nutrients.

The present invention provides a food containing a protein ingredient with reduced and alleviated smell of protein ingredients.

In the present invention, the protein ingredients widely denote proteins and their decomposition products, and include, but are not limited to, proteins derived from eggs, milk, soybeans, wheat, rice and the like, or their decomposition products. Specific examples of the proteins include, but are not limited to, animal proteins including egg proteins (albumin and like egg yolk proteins, vitellin and like egg white proteins, and their decomposition products), milk proteins (milk serum proteins such as casein or its salt, lactoalbumin, lactoglobulin and like and their decomposition products); and vegetable proteins including glycinin and like soybean protein and their decomposition products, gliadin, glutenin and like wheat proteins and their decomposition products, oryzenin and like rice proteins and their decomposition products.

The smell of protein ingredient which is the subject of the present invention include the smells derived from the above protein ingredients. Preferably, the present invention is particularly directed to the smells of protein ingredient derived from egg white protein, casein or its salt, milk serum proteins, soybean protein or wheat proteins, and their decomposition products. The salts of casein include sodium salt, calcium salt and the like. Preferable examples of the decomposition products of various proteins include soybean peptide, casein-derived peptide and decomposition products of milk serum proteins.

The soybean peptide is a peptide derived from soybean protein, and is not particularly limited. Usually, the soybean peptide includes polypeptide having a molecular weight of about 300 to 10000, prepared by hydrolyzing the soybean protein with protease (pepsin, etc.) or a dilute acid (as of hydrochloric acid). Such soybean peptide exhibits the ability to lower the level of blood cholesterol, and has a characteristic smell called soybean smell.

Casein-derived peptide is a peptide derived from casein which is a main component of milk protein, and is not particularly limited. Specific examples of the casein-derived peptide include casein phosphopeptide (.alpha.-CPP, .beta.-CPP) prepared by decomposing casein with trypsin, casein macropeptide prepared by decomposing casein with chymosin, casein decapeptide prepared by decomposing casein with pepsin and the like. Among them, casein phosphopeptide (CPP) has an advantageous function of helping the absorption of calcium and like by preliminary bonding with dissolved calcium to prevent bonding of calcium and dietary fibers and the like which prevents absorption of calcium by intestine. Therefore, casein phosphopeptide (CPP) is used as an ingredient for the foods for specified health use. Casein decapeptide has an ability to lower blood pressure. However, both of them have the characteristic smell called milky smell.

The foods containing a protein ingredient which are the subject of the present invention widely include the foods containing the preceding proteins and their decomposition products. The food containing a protein ingredient may contain one of the above proteins and their decomposition products, or two or more in any combinations.

Within the above-specified range, the kinds of the foods are not particularly limited. Examples of the foods include a wide range of carbonated beverages, coffee, soft drinks, milk coffee, milk tea, cocoa and like milk beverages, lactic acid bacteria beverages, nutrition supplement beverages, soybean milk beverages, beverages enrich with calcium and like minerals and like beverages; candies, chewing gums, tablet snacks, gummy candies, dry snacks and like confections, jellies, annin dofu (almond jelly), mousse, yogurt and like dessert foods, cakes, cookies and manju prepared from wheat flour, rice flour and the like Western and Japanese sweets, ice creams, sherbets and like cold sweets and like general refreshment foods; breads; rice-based dishes such as rice cakes, ready-to-eat rice and the like; udon (thick white wheat noodle), ramen, pastas and like noodles; instant soups, potages and like soups and their powdered instant foods; tofu or abura-age (thin or thick fried tofu), ganmodoki (tofu-based fried dish), yuba (soybean curd film) and like tofu processed foods; kinako (roasted soybean powder), soybean flour, soybean meal and like soybean flour products and flour products of wheat flour, rice flour and like and various products prepared from these flour products; creamer (cream for coffee); cheeses, cheese food, butter and like dairy product. The foods which are the subject of the present invention include foods for specified health use.

It is necessary to obtain the foods with masked smell of protein ingredient of the present invention that at least the final product contains sucralose. The time or order of adding sucralose is not critical. The method for adding sucralose is not critical either. Hence, sucralose in the form of a solid such as a powder and granules may be used, or sucralose in the form of a solution or a suspension may be used.

The amount of sucralose to be added to the food containing a protein ingredient is not limited insofar as it is effective in masking the unpleasant smell of the protein ingredient, and may be suitably selected depending on the kinds of the foods and the like. Usually, the amount of the sucralose may be suitably selected from 0.0001 to 0.01% by weight, relative to the food. The sweetness of sucralose itself becomes prominent in a concentration of about 0.0006% by weight or higher. Accordingly, when it is used also as a sweetener to impart sweetness, sucralose may be used in the above concentration or higher, while it may be used below the above concentration when a low sweetness is desired. Such amount can be optionally adjusted by a person of skill in the art within the ordinary skill level in the art.

According to the present invention, addition of sucralose to foods can significantly mask the smell of protein ingredient derived from the protein contained in the foods without losing vitamins, mineral and like nutrients contained in the foods and nutritive value of the foods, thereby providing agreeable foods having high nutritive value.

Consequently, from a different point of view, the present invention provides a masking agent for the smell of protein ingredient containing sucralose which is an high intense sweetener as an active ingredient, and the method for masking the smell of protein ingredient in the foods for which the smell of protein ingredient is disadvantageous (can be disadvantageous), the method comprising adding sucralose to, for example, the above-mentioned foods (subjects).

The masking agent of the present invention should contain at least sucralose, and may contain other sweeteners, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

The masking agent for the smell of protein ingredient of the present invention may be in the form of a solid such as a powder, granules and the like, or in the form of a solution. The masking agent in any of these forms is added to the above various foods at any step of their preparation. The addition of such masking agent can significantly mask the smells characteristic of various proteins or their decomposition products contained in foods. Accordingly, the protein ingredients can be added to various foods including desserts and beverages without any restriction owing to the smell of protein ingredients characteristic of various proteins and like ingredients, providing foods and refreshment foods which meet the needs of health-conscious consumers.

It is not critical when to add the masking agent to the foods. The amount of the masking agent to be added to the foods can be suitably selected on the basis of the above-described amount of sucralose to be added to the foods.

(1-3) Edible Product Containing Collagen

Collagen has been conventionally used as gelatin for various processed foods, as well as for a wide range of applications including edible package materials of foods, cosmetic bases and like biomaterials. Since collagen is the chief constituent of corium and connective tissues, its cosmetic effects have been attracting attention and many collagen-containing foods have been developed. However, collagen has an unpleasant smell and an unpleasant taste characteristic of collagen as gelatin. Thus, collagen added to foods may spoil the tastiness of the foods themselves, and its unpleasant smell and characteristic taste disadvantageously limit the range of use and application of collagen.

The present invention provides an edible product containing collagen whose unpleasant smell characteristic of collagen is mitigated and alleviated.

The present invention is directed to a wide variation of edible products containing collagen which are taken or possibly taken orally, for example, foods, oral drugs or quasi-drugs, lipsticks, lip balms and like products which do not cause problems if they get in the mount.

Specific examples of the products include, but are not limited to, the foods including fruit beverages, tea-based beverages, coffee beverages, soft drinks, powdered beverages, milk beverages, lactic acid bacteria beverages, carbonated beverages, nutrition supplement beverages and like beverages; candies, chewing gums, tablet snacks, gummy candies, dry snacks and like confections, jellies, annin dofu, mousse, yogurt and like dessert foods, cakes, cookies or manju and like Western and Japanese sweets, ice creams, sherbets and like cold sweets and like general refreshment foods; rice cakes, ready-to-eat rice and like rice-based dishes; udon, ramen, pastas and like noodles; instant soups, potage and like soups and their powdered instant foods; ketchup, mayonnaise, Worcestershire sauce, tonkatsu sauce, dressings, tartar sauce and like sauces and seasonings; collagen casings, sausages produced by using the casings and like foods: medical capsule bases using collagen and capsules having the bases and like drugs: lipsticks, lip balm and like quasi-drugs and cosmetics containing collagen.

It is necessary to prepare the edible product with masked collagen smell or unpleasant taste of collagen according to the present invention that at least the final product contains sucralose. The timing and order of adding sucralose are not critical. The method for adding sucralose is not particularly limited either, and sucralose may be used in the form of a solid such as a powder, granules and the like, or in the form of a solution.

The amount of sucralose to be added to the edible product containing collagen is not particularly limited insofar as it is effective in masking the collagen smell or unpleasant taste of collagen. The amount may be suitably selected depending on the kinds of the subject product and the like. Although not restricted, the amount of sucralose may be suitably selected from the following ranges. For example, a product containing 3% by weight of collagen may contain 0.0001 to 0.05% by weight, preferably 0.0001 to 0.01% by weight of sucralose, based on 100% by weight of the food. The sweetness of sucralose itself becomes prominent in a concentration of about 0.0006% by weight or higher. Accordingly, when it is used also as a sweetener to impart sweetness, sucralose may be used in the above concentration or higher, while it may be used below the above concentration when a low sweetness is desired. Such amount can be optionally adjusted by a person of skill in the art within the ordinary skill level in the art.

According to the present invention, collagen smell and unpleasant taste of collagen characteristic of collagen can be significantly masked by addition of sucralose without spoiling the tastiness of foods and aroma of products, and products good for health and cosmetic can be provided.

From a different point of view, the present invention a masking agent for a collagen smell or an unpleasant taste of collagen containing sucralose as an active ingredient, and a method for masking a collagen smell or unpleasant taste of collagen by adding sucralose to an edible product containing collagen (subject) for which the smell and unpleasant taste derived from collagen are disadvantageous (or can be disadvantageous).

The masking agent of the present invention should contain at least sucralose, and may also contain, for example, other sweeteners, flavors, preservatives, stabilizers and other components, unless they lessen the effects of the present invention.

The masking agent of the present invention may be in the form of a solid such as a powder, granules and the like, or in the form of a solution. The masking agent in any of these forms is added to the above various products at any step of their preparation. The subject of such masking agent is not particularly limited insofar as it contains collagen. Preferable subject includes that which collagen smell or taste characteristic of collagen affect its product value, for example, the above-mentioned foods, drugs, quasi-drugs, lotions, emulsions, foundations and like cosmetics.

It is not critical when to add the masking agent to the subject. The amount of the masking agent to be added to various products may be suitably selected on the basis of the amount of the sucralose to be added to the above edible product containing collagen of the present invention.

(1-4) Soybean Milk Food

Soybean milk has been attracting attention as a food which comprises soybean protein as a main constituent and is high in nutritive value and nutrients. However, its bean smell is raised as one of its disadvantages. Various attempts for alleviating the smell have been conducted, for example, heating soybean milk to deactivate lipoxygenase therein, physico-chemical treatment, microbiological treatment, adding flavors, lactic acid bacteria and the like, development of lipoxygenase-deficient soybean, etc.

The present invention provides a soybean milk food with mitigated and alleviated unpleasant smell characteristic of soybean milk.

The soybean milk food which is the subject of the present invention broadly include soybean milk and like soybean milk products and the general foods prepared by processing soybean milk. Examples of the soybean milk products include soybean milk, modified soybean milk, soybean milk beverages, soybean protein beverages and the like. Examples of the processed soybean milk foods include atsu-age, ganmodoki, yuba, tofu and like processed tofu products (e.g., tofu kamaboko, tofu chikuwa, tofu jellies, etc.).

It is necessary to prepare the soybean milk food with a mitigated bean smell according to the present invention that the food contains sucralose eventually. The timing and order of adding sucralose are not critical. The method for adding sucralose is not critical either, and sucralose may be used in the form of a solid such as a powder, granules and the like, or in the form of a solution.

The amount of sucralose to be added to the soybean milk food is not particularly limited insofar as it is effective in masking the bean smell characteristic of beans, and may be suitably selected depending on the kinds of the applied foods and other conditions. Although not restricted, the amount of sucralose may be suitably selected from the following ranges. For example, soybean milk may contain 0.00001 to 0.1% by weight, preferably 0.0001 to 0.1% by weight of sucralose. The sweetness of sucralose itself becomes prominent in a concentration of about 0.0006% by weight or higher. Accordingly, it may be used below the above concentration when a low sweetness is desired. Such amount can be optionally adjusted considering the overall taste balance of the produced product.

The present invention can provide the soybean milk food whose leafy smell, fishy smell, hay smell and like soybean milk smells characteristic of soybean milk or flavors characteristic of soybeans (bean smell) are significantly inhibited, mitigated and alleviated by adding sucralose.

Thus, from a different point of view, the present invention provides a masking agent for a bean smell using sucralose as an active ingredient, and a method for masking the bean smell by adding sucralose to a soybean milk food (subject) for which the bean smell is disadvantageous (or can be disadvantageous).

The masking agent of the present invention may be in the form of a solid such as a powder, granules and the like, or in the form of a solution. The masking agent in any of these forms is added to the above soybean milk foods at any step of their preparation. The addition of such masking agent can significantly mitigate the smell of soybeans and soybean milks characteristic of soybean milk foods, providing soybean milk foods which are with alleviated bean smell and high agreeability for many consumers.

The timing of the addition of the bean smell masking agent to the soybean milk food is not particularly limited. The amount of the masking agent to be added to the soybean milk food can be suitably selected based on the above-mentioned amount of sucralose to be added to the soybean milk.

(1-5) Natto Food

Natto is a food which has soybean protein as a main component and attracts attention for its high nutritive value and rich nutrients. Because of its characteristic flavor and taste (referred to as natto smell in the present invention), it is consumed mainly in limit