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US-20260123656-A1 - NOVEL COMBINATION OF STEVIOL GLYCOSIDES

US20260123656A1US 20260123656 A1US20260123656 A1US 20260123656A1US-20260123656-A1

Abstract

The present disclosure provides a combination of steviol glycosides having the feature of various taste qualities. According to an aspect, the present disclosure provides a rebaudioside composition containing at least one among rebaudioside A, rebaudioside D, and rebaudioside M. According to an embodiment, the present disclosure provides a rebaudioside composition containing rebaudioside A, rebaudioside D, and rebaudioside M. The content of the rebaudioside A, the rebaudioside D, and/or the rebaudioside M in the rebaudioside composition according to the present disclosure may be about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or the like.

Inventors

  • Isao Fujita
  • Tomihisa TANAKA
  • Yutaka Nakajima

Assignees

  • MORITA KAGAKU KOGYO CO., LTD.

Dates

Publication Date
20260507
Application Date
20230822
Priority Date
20220823

Claims (19)

  1. 1 . A rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M.
  2. 2 . The rebaudioside composition according to claim 1 , comprising the rebaudioside A in an amount of less than about 65 wt %.
  3. 3 . The rebaudioside composition according to claim 1 , comprising the rebaudioside A in an amount of about 35 to 65 wt %.
  4. 4 . The rebaudioside composition according to claim 1 , comprising the rebaudioside A in an amount of more than about 20 wt % and less than about 65 wt %.
  5. 5 . The rebaudioside composition according to claim 2 , wherein the rebaudioside D is present in an amount larger than an amount of the rebaudioside M.
  6. 6 . The rebaudioside composition according to claim 2 , wherein the rebaudioside M is present in an amount larger than an amount of the rebaudioside D.
  7. 7 . The rebaudioside composition according to claim 2 , comprising the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 5:1.
  8. 8 . The rebaudioside composition according to claim 2 , comprising the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 2.5:1.
  9. 9 . The rebaudioside composition according to claim 2 , comprising a total content of the rebaudioside D and the rebaudioside M of about 5 to 65 wt %.
  10. 10 . The rebaudioside composition according to claim 2 , comprising a total content of the rebaudioside D and the rebaudioside M of about 5 to 40 wt %.
  11. 11 . The rebaudioside composition according to claim 1 , comprising the rebaudioside A in an amount of about 95 wt % or more.
  12. 12 . The rebaudioside composition according to any one of claims 1 to 10 , further comprising rebaudioside 0, for example, rebaudioside O in an amount of about 1 to 10 wt %.
  13. 13 . The rebaudioside composition according to any one of claims 1 to 10 , further comprising rebaudioside N, for example, rebaudioside N in an amount of about 1 to 10 wt %.
  14. 14 . A composition comprising the rebaudioside composition according to claim 1 and an additional component selected from the group consisting of acidulants, sweeteners, salts, seasonings, flavorings, coloring agents, minerals, vitamins, antioxidants, preservatives, foaming agents, auxiliary foaming agents, alcohols, binders, extenders, thickeners, surfactants, anti-solidification agents, fruit juice, and vegetable juice.
  15. 15 . The rebaudioside composition according to claim 1 or the composition according to claim 14 for adding to a food product.
  16. 16 . A food product comprising the rebaudioside composition according to claim 1 or the composition according to claim 14 .
  17. 17 . The rebaudioside composition or the composition according to claim 15 or the food product according to claim 16 , wherein the food product is selected from the group consisting of sports beverages, non-carbonated beverages, carbonated beverages, ginger ales, root beers, ciders, fruit-flavored soft drinks (for example, citrus flavored soft drinks, such as lemon lime flavored soft drinks and orange flavored soft drinks), powdered soft drinks, fruit juice derived from fruits and/or vegetables, fruit beverages, fruit juice beverages, fruit-flavored beverages, vegetable juice, mixed juice, energy drinks, coffee, cocoa, black tea, green tea, oolong tea, milk beverages, cafe au lait, milk tea, fruit milk beverages, yogurt drinks, lactic acid bacteria beverages, dairy products, bakery products, yogurt, jelly, jelly drinks, puddings, bavarian cream, blancmange, cakes, brownies, mousse, frozen foods, ice creams, ice milks, lactose ice creams, sherbet, confectioneries, rice cakes, snacks, candies, soft candies, sauces, edible gels, creams, pasta, jam, corn products, spices, grilled meat, tomato ketchups, processed agricultural products, processed livestock products, processed marine products, processed meat products, boil-in-the-bag meals, pickles, preserved foods, cereal products, frozen confectioneries, instant noodles, jams, chewing gums, Japanese confectioneries, health food products, chocolates, tabletop sweeteners, baked confectioneries, delicacies, water-kneaded food, yoghurt, liqueur, wine, sherbet, cereal foods, plant fiber-containing foods, dried fruits, sauces, soy sauce, miso pastes, vinegars, dressings, mayonnaise, ketchups, curry, soup, rice confectioneries, cubic rice crackers, breads, biscuits, crackers, pancake mixes, canned fruits, canned vegetables, vegetable juice, meat products, fish meat paste products, marine products, salty foods, pickled vegetables, complex seasonings, alcoholic beverages, seasonings, vinegar beverages, concentrated beverages, supplements, functional foods, protein foods, and palatable foods.
  18. 18 . The rebaudioside composition or the composition according to claim 15 or the food product according to claim 16 , wherein the food product is selected from the group consisting of lactic acid bacteria beverages, fruit juice beverages, coffee, cupcakes, pastries, protein beverages, protein bars, chocolates, and sports drinks.
  19. 19 . A method of manufacturing a food product, the method comprising adding the rebaudioside composition or the composition according to claim 15 to a food product.

Description

TECHNICAL FIELD The present disclosure relates to a rebaudioside composition comprising a steviol glycoside, and a food product comprising the same. BACKGROUND ART Stevia is an asteraceous perennial plant originated from Paraguay in South America, and its scientific name is Stevia Rebaudiana Bertoni. Stevia contains, as a main component, stevioside having 300 times the sweetness of sugar, and contains sweetening components such as rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, and dulcoside A. These sweetening components are used as natural sweeteners. Stevioside, which is a main component of stevia, has been known for a long time and has been used as a sweetener. However, when stevioside is used as a sweetener, an unpleasant taste such as bitterness remains as an aftertaste, and thus its use has been limited. On the other hand, rebaudioside A contained in stevia as a minor sweetening component has a good quality of sweetness with less bitterness than stevioside and a degree of sweetness of 1.3 to 1.5 times that of stevioside. Thus, a stevia sweetener containing more rebaudioside A than stevioside has been desired. The inventors of the present invention have repeated selective breeding from conventional varieties to improve the varieties, developed a stevia variety (Stevia Rebaudiana Bertoni Morita) containing rebaudioside A as a main component and stevioside as a minor component, and developed a rebaudioside sweetener from this stevia variety (Patent Document 1). PRIOR ART DOCUMENTS Patent Documents Patent Document 1: JP-A-2001-120218 SUMMARY OF THE INVENTION Problems to be Solved by the Invention Steviol glycosides include rebaudioside A, rebaudioside D, rebaudioside M, and the like, and the characteristics of the taste quality may vary depending on the ratio of these combinations. Since preferred taste quality may vary depending on the food products and conditions such as use conditions, it is desirable to provide combinations of steviol glycosides having various characteristics of taste quality. Solutions to the Problems To solve the above problem, the inventors of the present invention have extensively conducted studies and resultantly found that a certain combination of several types of steviol glycosides is excellent in a certain taste quality. The inventors of the present invention have found that a rebaudioside composition comprising a certain combination of these steviol glycosides can be utilized as an additive for a food product or the like, and have completed the present invention. The present disclosure provides a rebaudioside composition comprising at least one of rebaudioside A, rebaudioside D, and rebaudioside M, a sweetener or a food product comprising the same, and a method for producing the same. For example, the present disclosure provides: (Item 1) A rebaudioside composition comprising rebaudioside A, rebaudioside D, and rebaudioside M. (Item 2) The rebaudioside composition according to any one of the preceding items, comprising the rebaudioside A in an amount of less than about 65 wt %. (Item 3) The rebaudioside composition according to any one of the preceding items, comprising the rebaudioside A in an amount of about 35 to 65 wt %. (Item 4) The rebaudioside composition according to any one of the preceding items, comprising the rebaudioside A in an amount of more than about 20 wt % and less than about 65 wt %. (Item 5) The rebaudioside composition according to any one of the preceding items, wherein the rebaudioside D is present in an amount larger than an amount of the rebaudioside M. (Item 6) The rebaudioside composition according to any one of the preceding items, wherein the rebaudioside M is present in an amount larger than an amount of the rebaudioside D. (Item 7) The rebaudioside composition according to any one of the preceding items, comprising the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 5:1. (Item 8) The rebaudioside composition according to any one of the preceding items, comprising the rebaudioside D and the rebaudioside M in a ratio of about 1.5:1 to 2.5:1. (Item 9) The rebaudioside composition according to any one of the preceding items, comprising a total content of the rebaudioside D and the rebaudioside M of about 5 to 65 wt %. (Item 10) The rebaudioside composition according to any one of the preceding items, comprising a total content of the rebaudioside D and the rebaudioside M of about 5 to 40 wt %. (Item 11) The rebaudioside composition according to any one of the preceding items, comprising the rebaudioside A in an amount of about 95 wt % or more. (Item 12) The rebaudioside composition according to any one of the preceding items, further comprising rebaudioside 0, for example, rebaudioside O in an amount of about 1 to 10 wt %. (Item 13) The rebaudioside composition according to any one of the preceding items, further comprising rebaudioside N, for example, rebaudioside N in an amount of about 1 to 10 wt %. (Item 14)