巴西专利BR112015030650B1 flavor and aroma modifying composition comprising steviol glycosides, their food or drink product an

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专利摘要:
"STEVIA EXTRACT CONTAINING STEVIOL GLYCOIDES SELECTED AS A FLAVOR, SALT AND SWEET PROFILE MODIFIER". Stevia extracts with the main selected steviol glycosides (Reb A, stevioside, Reb D, Reb C) and smaller steviol glycosides and plant molecules derived from glycosylated diterpene, derived from the Stevia rebaudiana plant, are discovered to improve taste perception and aroma, which includes salty, spicy and sweet perception in a wide variety of food and beverage applications.
公开号:BR112015030650B1
申请号:R112015030650-0
申请日:2014-06-09
公开日:2021-02-23
发明作者:Siddhartha PURKAYASTHA；Marcia Petit
申请人:Purecircle Usa Inc；
IPC主号:

专利说明:

[001] This application is a continuation application in part and claims priority benefit from United States patent applications Serial No. 61 / 832,451, filed on June 7, 2013, and No. 61 / 942,331, filed on February 20, 2014. FIELD OF THE INVENTION
[002] The invention relates to the use of stevia extracts as flavor modifiers that contain mixtures of steviol glycosides extracted from the Stevia rebaudiana plant. The present invention also relates to the application of the aforementioned stevia extracts as a sweet profile modifier, not a sweetener, with other natural and artificial sweeteners. The present invention also relates to the production and use of the aforementioned stevia extracts, which can be used as a flavor and sweet profile modifier when used in food, beverages and pharmaceutical products. DESCRIPTION OF RELATED TECHNIQUE
[003] High intensity sweeteners have a sweetness level many times higher than sucrose. They are essentially non-caloric and widely used in the manufacture of low-calorie, diet foods. Although natural caloric sweeteners, such as sucrose, fructose and glucose give consumers the most desirable taste, they are caloric. High-intensity sweeteners do not affect the blood glucose level and provide little or no nutritional value.
[004] However, high intensity sweeteners, which are generally used as substitutes for sucrose, have different flavor characteristics than sugar, such as sweet taste with temporal profile, maximum response, flavor profile, taste and / or the behavior of different adaptation of sugar. For example, the sweet taste of some high-potency sweeteners is slower in the beginning and longer in duration than that of sugar and thus alters the flavor balance of a food composition. Due to these differences, the use of high potency sweeteners to replace a bulk sweetener, such as sugar, in a food or drink causes an imbalance in the flavor and / or time profile. If the flavor profile of high potency sweeteners can be modified to give desired flavor characteristics, it can provide low-calorie food products and beverages with more desirable taste characteristics for consumers. In order to achieve a flavor and / or temporal profile similar to that of sugar, several ingredients have been suggested in different publications.
[005] Non-limiting examples of synthetic sweeteners include sucralose, acesulfame potassium, aspartame, alitame, saccharin, synthetic derivatives of neohesperidine dihydrocalcone, cyclamate, neotame, dulcin, suosan, N- [N- [3- (3- hydroxy -4-methoxyphenyl) propyl] -L-α-aspart] -L-phenylalanine 1-methyl ester, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α- aspart] -L-phenylalanine 1-methyl ester, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspart] -L-phenylalanine 1-methyl ester, salts thereof and similar.
[006] Non-limiting examples of high intensity natural sweeteners include Stevioside, Rebaudioside A, Rebaudioside B, Rebaudioside C, Rebaudioside E, Rebaudioside F, Steviolbioside, Dulcoside A, Rubusoside, mogrosides, brazein, neohesperidine dihydrocalcone (NHDC), NHDC glycyrrhizic acid and salts thereof, thaumatin, perilartine, pernandulcin, mukuroziosides, baiyunoside, flomisoside-I, dimethyl-hexahydrofluorene-dicarboxylic acid, abrusoids, periandrine, carnosiflosides, cyclocarioside, pterocarios, glyphosyls, florid, polypodos trilobatin, dihydroflavonol, dihydroquercetin-3-acetate, neoastilibine, trans-cinnamaldehyde, monatin and its salts, selligueain A, hematoxylin, moneline, osladine, pterocaryoside A, pterocaryoside B, mabinline, pentadine, curocin, miroculine chlorogenic acid, cinarina, siamenoside and others.
[007] High intensity sweeteners can be derived from the modification of natural high intensity sweeteners, for example, by fermentation, enzymatic treatment or derivatization.
[008] An increasing number of consumers perceive the ability to control their health by improving their current health and / or protection against future diseases. This creates a demand for food products with improved characteristics and health benefits associated, specifically, a trend in the food market and consumers towards a lifestyle with “comprehensive health solutions”. The term "natural" is highly controversial in the world of sweeteners and has been identified as a key reliable, along with "whole grains", "heart healthy" and "low sodium". The term "natural" is closely related to "healthier".
[009] Stevia rebaudiana is a perennial shrub of the family Asteraceae (Compositae) native to certain regions of South America. The leaves of the plant contain 10 to 20% of diterpene glycosides, which are about 150 to 450 times sweeter than than sugar. The leaves have been traditionally used for hundreds of years in Paraguay and Brazil to sweeten local drinks, food and medicines.
[010] Currently, there are more than 230 species of stevia with significant sweetening properties. The plant has been successfully cultivated in a wide range of conditions from its native subtropics to the cold northern latitudes.
[011] Steviol glycosides are zero-calorie and can be used wherever sugar is used. They are ideal for diabetic and low calorie diets. In addition, sweet steviol glycosides have functional and sensory properties superior to those of many high potency sweeteners.
[012] The Stevia rebaudiana plant extract contains a mixture of different sweet diterpene glycosides, which have a single steviol base and differ in the presence of carbohydrate residues at positions C13 and C19. These glycosides accumulate in stevia leaves and make up about 10% to 20% of the total dry weight. Typically, on a dry weight basis, the four main glycosides found in stevia leaves are Dulcoside A (0.3%), Rebaudioside C (0.6%), Rebaudioside A (3.8%) and Stevioside (9, 1%). Other glycosides identified in the stevia extract include Rebaudioside B, C, D, E and F, Steviolbioside and Rubusoside (Figure 1).
[013] The chemical structures of Stevia rebaudiana diterpene glycosides are shown in Figure 1. The physical and sensory properties are well studied only for Stevioside and Rebaudioside A. The sweetness potency of Stevioside is about 210 times higher than that of sucrose, Rebaudioside A about 300 times, and Rebaudioside C and Dulcoside A about 30 times. The stevia extract containing Rebaudioside A and Stevioside as main components showed sweetness potency around 250 times. Rebaudioside A and rebaudioside D are considered to have the most favorable sensory attributes of all major Steviol Glycosides (Table 1). Table 1

[014] In addition to the commercially known steviol glycosides (Table 1), several new steviol glycosides (glycosylated diterpene) have been found in stevia leaf extracts (5, 6, 7) as shown in Table 2. In addition to diterpene glycosides, several flavonoids, diterpene labdano, triterpenes, sterols and volatile oils have also been reported in Stevia rebaudiana extracts [1, 2, 3, 4].

[015] All steviol glycosides provide sweetness and other flavor attributes at a level higher than a certain concentration threshold in the water. Below the concentration threshold level, the components of steviol glycoside and mixtures thereof as found in a typical non-limiting stevia extract, as shown below, have no recognizable sweetness flavor. However, such stevia extract below the threshold level of significant sweetness recognition has remarkable characteristics of flavor and sweet profile modification in food and beverage applications.
[016] The present invention relates to the use of the following stevia extracts (Table 3) with varying the level of different steviol glycosides and other glycosides derived from the stevia plant, the combination of which does not attribute any significant sweetness, but modifies the profile of flavor and sweetness at a given concentration in typical food and beverage applications.Table 3
* TSG or Total Steviol Glycosides contain nine Steviol Glycosides which are recognized by the Codex Alimentarius (a commission of FAO and WHO) and by the main regulatory authorities
[017] The present invention also relates to stevia extracts that contain the main steviol glycosides (Table 3) and other secondary steviols glycosides and glycosylated diterpene derivatives (water-soluble molecules). Non-limiting examples of such secondary molecules are Reb E, Reb G, Reb H, Reb I, Reb K, Reb L, Reb M, Reb N, Reb O (Ohta et al., 2010).
[018] The present invention also relates to a method of making a specific stevia extract composition, including: extracting steviol glycosides and other water-soluble molecules from the leaves of a Stevia rebaudiana plant and separating excess steviol glycosides the amount and type of steviol glycosides needed to contribute to the flavor and aroma modification characteristics of stevia extract.
[019] The present invention combines the different natural sweeteners, especially steviol glycosides in a certain proportion together with other water-soluble molecules to provide a greater flavor and sweetness profile in food and beverage applications, which can be mixed with other sweeteners natural calories to give a more desirable sweetness profile. Non-limiting examples of caloric sweeteners include dextrose, fructose, sucrose, maltose, lactose, corn syrup, gluco-syrup derived from different carbohydrates, cane syrup, flavored sugar, honey, molasses.
[020] The present invention combines the different natural sweeteners, especially steviol glycosides in a certain proportion together with other water-soluble molecules to provide a greater flavor and sweetness profile in food and beverage applications, which can be mixed with other sweeteners natural non-caloric to give a more desirable sweetness profile. Non-limiting examples of high intensity natural sweeteners include steviol glycosides, brazein, monatin and its salt, neohesperidine dihydrocalcone (NHDC), glycyrrhizic acid and its salts, thaumatin, mogrosides and extracts of lu han guo, perilartine, mabinline, pentadine , miraculin, curculin, neoculin, chlorogenic acid, cinarin, siamenoside and others.
[021] The present invention combines the different natural sweeteners, especially steviol glycosides in a certain proportion together with other water-soluble molecules to provide a greater flavor and sweetness profile in food and beverage applications, which can be mixed with other sweeteners non-caloric synthetic to give a more desirable sweetness profile. Non-limiting examples of synthetic sweeteners include sucralose, acesulfame potassium, aspartame, alitame, advantame, saccharin, synthetic derivatives of neohesperidine dihydrocalcone, cyclamate, neotame, dulcin, suosan, N- [N- [3- (3-hydroxy- 4-methoxyphenyl) propyl] -L-α-aspartyl] -L-phenylalanine 1-methyl ester, N- [N- [3- (3-hydroxy-4-methoxyphenyl) -3-methylbutyl] -L-α-aspart ] -L-phenylalanine 1-methyl ester, N- [N- [3- (3-methoxy-4-hydroxyphenyl) propyl] -L-α-aspart] -L-phenylalanine 1-methyl ester, salts thereof and the like . BRIEF SUMMARY OF THE INVENTION
[022] The present invention relates to a flavor and aroma modifying composition. The composition includes different steviol glycosides with other water-soluble molecules derived from the stevia leaf, such as non-limiting examples of plant glycosides, flavonoids, diterpene labdano, triterpenes, which can modify the intensity of a flavor and / or aroma in product food or drink.
[023] The present invention also relates to a food or drink product having an intense flavor and aroma profile, wherein the food or drink product includes a flavor and aroma modifying composition comprising the glycoside stevia extract. steviol and water-soluble molecules derived from the stevia plant. A wide range of food products and beverages, such as, but not limited to, soft drinks, fruit juices, dairy products, dairy drinks, bakery products, cereal products, snacks and table sweeteners, can be prepared in accordance with this invention. The flavor and aroma profile of a food or drink product, including a flavor and aroma modifying composition, wherein the flavor and aroma modifying composition comprises stevia glycoside stevia extract and water-soluble molecules derived from stevia plant, can be more intense than a comparative flavor and aroma profile of a comparative food or drink product that does not include the flavor and aroma modification composition. In addition, the taste and overall taste perception of a food or drink product that includes the flavor and aroma modifying composition, wherein the flavor and aroma enhancing composition includes the complex mixture of steviol glycosides and molecules soluble in water, can be improved in relation to the taste and overall taste perception of a comparative food or drink product that does not include the flavor and aroma intensifying composition.
[024] The present invention further relates to a method for increasing the intensity of flavor and aroma of a food or drink product, including the step of adding a flavor and aroma enhancing composition to the food or drink product, wherein the flavor and aroma modifying composition comprises stevia extract of steviol glycosides and water-soluble molecules derived from the stevia plant. The present invention also relates to a method of improving the organoleptic properties of a food or drink product, including a high fructose syrup, including the step of adding the flavor and aroma modifying composition to the food or beverage product. drink. For example, the addition of the flavor and aroma modifying composition may cause fructose syrup, such as high fructose corn syrup, to taste more similar to sugar. In addition, if high fructose syrup is high fructose 42 corn syrup (HFCS 42), the addition of the flavor and aroma enhancing composition can make HFCS 42 taste more similar to high fructose 55 corn (HFCS 55).
[025] The present invention further relates to a method for increasing the intensity of the taste and aroma of a medical and pharmaceutical food product, including the step of adding a flavor and aroma modifying composition to the food or drink product, in that the flavor and aroma modification composition comprises the stevia extract of selected steviol glycosides and water-soluble molecules derived from the stevia plant. The present invention also relates to a method of improving the organoleptic properties of a medical or pharmaceutical food product containing functional food ingredients, such as vitamins, minerals and amino acids, including the step of adding the flavor and aroma modifying composition to the product. food or drink. For example, the addition of the flavor and aroma modification composition can make the taste unpleasant due to vitamins, minerals, amino acids and other non-limiting functional ingredients, improve the taste and palatability.
[026] The present invention also relates to a method of making a flavor and aroma modifying composition, including: extracting steviol glycosides and other water-soluble molecules from leaves of a Stevia rebaudiana plant, and separating the glycosides of steviol in excess of the amount and type of steviol glycosides needed to contribute to the flavor and aroma-modifying characteristics of stevia extract.
[027] The foregoing outlined the characteristics and technical advantages of the present invention quite broadly, so that the following detailed description of the invention could be better understood. The additional features of the invention that form the subject of the claims of the invention will be described below. It will be appreciated by those skilled in the art that the specific embodiments disclosed can readily be used as a basis for modifying or designing other structures or methods to accomplish the same purposes as the present invention. It should also be understood by those skilled in the art that such equivalent constructions do not depart from the spirit and scope of the invention as defined in the appended claims. The new aspects that are believed to be characteristic of the invention, as far as its organization and method of operation, together with other objectives and advantages will be better understood from the description below. EXAMPLES Example 1A: Concentration threshold detection for sweetness recognition
[028] To detect the sweetness recognition level of PCS-5001 (stevia extract), the test method described by Harman, et al. (Food Technology, 11/2013) was used with ten trained panelists, previously qualified as to their acuity of taste and trained in the use of a scale for assessing the intensity of sweetness, evaluating a series of aqueous solutions of sucrose and stevia extract. (PCS-5001 or PCS-1015), at room temperature; sucrose solutions with 1.5% concentration and stevia extract solutions with concentrations ranging between 100 and 120 ppm for PCS-5001 and 70-80 ppm for PCS-1015 were prepared with filter water. The purpose of the test was to determine the level of sweetness recognition of the stevia extract. The evaluations were carried out in triplicate, using the same panelists, so that a total of 30 values were generated for each midpoint of data.
[029] The samples were coded and presented in random order to the panelists for proof and determination of which sample was the sweetest (ASTM E2164-08: Standard Method for Directional Difference Testing). The panelists were invited to focus only on the sweet attribute of these samples and to use warm water and saline solution, in order to clean the palate between the samples.
[030] Results were computed and significance was calculated by SIM 2000 (Sensory Computer System, NJ). The results are shown in Table 4. The overall sweetness of these samples was practically undetectable. The 2-AFC shows that 100 ppm of PCS-5001 and 70 ppm of PCS-1015 solution were less sweet and were significantly less sweet, then, than the 1.5% sugar control. The samples with 120 ppm of PCS-5001 and 80 ppm of PCS-1015 were the sweetest samples with sweetness significantly greater than the 1.5% sugar control (Table 4). The recognition threshold concentration of STEVIA EXTRACT (PCS-5001) in water was determined to be 100 ppm. The recognition threshold concentration of STEVIA EXTRACT (PCS-1015) in water was determined to be 70 ppm. Table 4: Perceived sweetness of Stevia Extract in different concentrations against 1.5% sugar solution.
Example 1B: Detection of concentration threshold sweetness for sweetness detection
[031] The ten members of the panel evaluated a series of lemon-lime flavored soft drinks (CSD) sweetened with sucrose and STEVIA EXTRACT at room temperature; the evaluations were carried out in triplicate, using the same panelists, so that at least 30 values were generated for each midpoint of data. The lemon-lime soda control sample had a 1.5% sucrose concentration and the test sample contained STEVIA EXTRACT (PCS-5001) with concentrations at 110 and 120 ppm or STEVIA EXTRACT (PCS-1015) with concentrations of 70 and 90 ppm. Other ingredients in the CSD samples were citric acid, lemon-lime flavor, sodium benzoate, potassium citrate and xanthan gum. The purpose of the test was to determine the sweetness detection limit of STEVIA EXTRACT. The tests were carried out as described in Example 1A.
[032] Samples with 120 ppm of PCS-5001 (STEVIA EXTRACT) and 90 ppm of PCS-1015 (STEVIA EXTRACT) showed no significant difference in sweetness compared to the 1.5% sugar control. The recognition threshold concentration of PCS-5001 (STEVIA EXTRACT) in a lemon-lime soda was determined to be 110 ppm. The recognition threshold concentration of PCS-1015 (STEVIA EXTRACT) in a lemon-lime soda was determined to be 70 ppm. The results are shown in Table 5.Table 5: Perception of sweetness of STEVIA EXTRACT in different concentrations against 1.5% sugar solution in a typical carbonated soft drink (CSD)
Example 2: Effect of Stevia Extract on Flavor Modification in a Typical Soft Drink Application
[033] A cola flavored soft drink was developed to assess the effect of PCS-5001 and PCS-1015 (stevia extract) on the taste and sweetness profile of the drink that was sweetened with sugar and stevia sweetener to achieve 30% reduction sugar (Table 6). Samples with and without PCS-5001 or PCS-1015 were evaluated by the thirty members of the consumer panel, who assigned values for each sample for overall taste, sweetness, vanilla flavor, brown notes and residual flavor on an intensity scale. 10-point continuous flow as shown in Table 7.Table 6: Cola flavored soda for sensory evaluation
Table 7: Sensory evaluation of cola flavored soda

[034] Figure 2 shows the modification of aroma and sweetness profiles caused by the addition of stevia extract (PCS-5001). The results indicated that the sample containing stevia extract PCS-5001 and the sample containing PCS-1015 had significantly higher cola flavor, vanilla flavor, brown spice notes and overall taste compared to the control samples (95% of confidence). The sample containing PCS-5001 had directionally lower bitterness and bitter aftertaste compared to the control samples (90% and 95% confidence, respectively). The sample containing PCS-1015 had bitterness and directionally lower residual sweetness intensity compared to the control samples (80% confidence). In addition, the sample with stevia extract (PCS-1015) had significantly less bitter aftertaste compared to the control sample (95% confidence). Example 3: Peach Flavored Tea Drink for Sensory Assessment
[035] A peach flavored black tea drink was developed to assess the effect of stevia extract on the taste and sweetness profile of the drink that was sweetened with sugar and stevia sweetener to achieve 30% sugar reduction (Table 8) . The samples with and without STERVIA EXTRACT were evaluated as described in Example 2 by 30 members of the consumer panel, who assigned values related to sweetness, bitterness, peach aroma, tea flavor, acid intensity, astringency and residual flavor in scale. of continuous intensity of 10 points, where 0 = imperceptible and 10 = very marked.Table 8: Samples of Peach Flavored Tea Drinks for Sensory Evaluation

[036] FIGURE 3 shows the modification of the flavor and sweetness profiles contributed by the addition of STEVIA EXTRACT (PCS-5001) in a peach flavored iced tea drink. The results indicated that the test sample containing PCS-5001 had a significantly higher peach flavor and overall taste (95% confidence). The sample containing PCS-5001 showed significantly less astringency than the control sample (95% confidence). The results shown in Figure 4 indicated that the test sample containing PCS-1015 had a significantly higher peach flavor, black tea aroma and overall taste (95% confidence). The PCS-1015 sample also showed significantly lower astringency, sweetness intensity, bitterness and bitter aftertaste than the control sample (95% confidence). In addition, the PCS-1015 sample showed a lower intensity of residual sweet taste than the control sample (90% confidence). EXAMPLE 4: Effect of Stevia Extract on Flavor Modification of Spicy Applications
[037] A seasoning blend was developed to determine the taste-modifying effect of stevia extract on a seasoning blend in roasted sugar-reduced peanut samples. Thirty consumer panel members rated two peanut samples for global acceptance and assigned intensities (global flavor, salinity, sweetness, smoked flavor, spice / burning intensity, peanut flavor, pepper powder flavor, bitterness and flavor intensity persistent sweet residual). The two samples (Table 9) included: 1) 50% reduced sugar control sample containing stevia glycosides, and 2) 50% reduced sugar test sample containing steviol glycoside and stevia extract, PCS-5001 or PCS-1015.
[038] The purpose of the test was to determine whether the addition of stevia extract affects the flavor profile of a salty snack food. The results indicated that the addition of PCS-5001 at 110 ppm and PCS-1015 at 70 ppm provided a flavor modification (Figure 5). The test samples containing 110 ppm of PCS-5001 had significantly higher salt intensity, smoked flavor and bitterness intensity compared to the control (95% confidence). The test sample also had less sweet intensity than the control (95% confidence). In addition, the test sample containing stevia extract had directionally higher pepper and spice notes (90% confidence). The test sample containing PCS-1015 had significantly higher salt intensity than the control sample (95% confidence). The test sample showed an increase in the intensity of spice / burning, pepper flavor compared to the control.Table 9: Effect of stevia extract in snack and seasoning applications

Table 10: Sensory evaluation of snack and seasoning applications
Example 5: Modification of flavor of vegetable and sauce preparation
[039] A tomato ketchup preparation was developed to determine the taste-modifying effect of stevia extract (PCS-1015). A panel of thirty company employees evaluated the global acceptance and intensity of attributes (tomato, onion, vinegar, sweet, salty, bitterness and residual taste) of each sample. The sensory evaluation methodology presented in Example 4 was adopted for the sauce samples, as shown in Table 11.Table 11: Effect of PCS-1015 (stevia extract) on tomato ketchup

[040] Figure 6 shows the modification of aroma and sweetness profiles caused by the addition of stevia extract (PCS-1015). The results indicate that the test samples containing stevia extract, PCS-1015, had a significant increase in herbal notes, and flavoring notes (onion / garlic) in a 95% confidence interval. The test sample containing PCS-1015 showed bitterness, bitter aftertaste and overall taste directionally lower in a 90% confidence interval compared to the control sample. Example 6: Effect of PCS-1015 (stevia extract) on flavor modification in dairy applications
[041] A chocolate-flavored milk drink was developed to determine the taste-modifying effect of stevia extract (PCS-1015) on the milk drink. The panel evaluated the chocolate milk samples for general acceptance and intensity of attributes (chocolate flavor, milk notes, sweetness, bitterness and residual taste). The two samples (Table 12) included: 1) 50% control sample with reduced sugar containing stevia glycosides, and 2) 50% of the test sample with reduced sugar containing stevia glycoside and 80 ppm stevia extract, PCS-1015.Table 12: Effect of PCS-1015 (stevia extract) on flavored milk drink
Table 13: Sensory assessment of lacteal drink

[042] Figure 7 shows the modification of the taste and sweetness profiles caused by the addition of stevia extract (PCS-1015). The results indicate that the sample with a 50% reduction in sugar containing steviol glycoside sweetener and stevia extract, PCS-1015, had a significantly greater chocolate flavor. Example 7: Effect of Stevia Extract (PCS-5001) on flavor modification of bakery product applications
[043] A lemon flavored cake form with poppy seeds was developed to determine the flavor modifying effect of stevia extract (PCS-5001) in bakery product applications. To test the contribution of PCS-5001 in bakery products, lemon flavored cakes with poppy seeds were baked with a 45% reduced sugar formulation with steviol glycoside as a control, and reduced sugar formulation with steviol glycoside and extract stevia (PCS-5001) as a test sample, as shown in Table 14. A panel of thirty consumer members evaluated two samples of lemon flavored cakes with poppy seeds for various attributes (lemon, vanilla aromas, notes of brown, sweet and bitter aftertaste). Table 14: Effect of PCS-5001 (stevia extract) on bread products

[044] Figure 8 shows the modification of the taste and sweetness profiles caused by the addition of stevia extract (PCS-5001). The panel concluded that the addition of stevia extract provided an increase in the brown note compared to the control sample without stevia extract (90% confidence). Example 8: Effect of Stevia Extract (PCS-5001) on taste modification in reduced sodium applications A tortilla chip formulation with 30% salt reduction was developed to determine the effect of the taste modification of stevia extract ( PCS-5001) in salt reduction applications. To test the contribution of PCS-5001 in a salt reduction application, cheddar cheese tortilla chips were coated with a salt control formulation, and a 30% salt reduction formulation with stevia extract (PCS-5001 ) as a test sample as shown in Table 15. A panel of 16 consumer members evaluated two samples of cheddar cheese tortilla chips for different attributes (sweet, salty intensity, cheese flavor, dairy notes, corn flavor, bitterness and bitter and sweet aftertaste).
[045] Figure 9 shows the change in taste and salt perception caused by the addition of stevia extract (PCS-5001). The panel concluded that the addition of stevia extract to a formulation with a 30% salt reduction provided an increase in salt perception, parity with complete sodium control. In addition, stevia extract provided an increase in sweet intensity and a milk note higher than the control sample without stevia extract (95% confidence). Table 15: Tortilla chips with cheddar cheese and 30% less sodium

Example 9: Effect of Stevia Extract (PCS-5001) on flavor modification of dried meat applications
[046] A jerky formulation was developed to determine the effect of the flavor modification of stevia extract (PCS-5001) in dried meat applications. To test the contribution of PCS-5001 in a dried meat application, flank was marinated with a reduced sugar control formulation, and a 30% reduced sugar formulation with steviol glycosides and stevia extract (PCS-5001) , as a test sample, as shown in table 16. A panel of twenty consumer members evaluated two samples of beef jerky for different attributes (sweet, salty, black pepper, teriyaki flavor, fat-like intensity, meat flavor and taste residual sweet).
[047] Figure 10 shows the change in taste and salt perception caused by the addition of stevia extract (PCS-5001). The panel concluded that the addition of stevia extract to a formulation with 30% sugar reduction provided an increase in salt perception.Table 16: Charque with 30% sugar reduction

Example 10: Effect of Stevia Extract (PCS-5001) on flavor modification in applications of reduced sodium in brown sauce
[048] A brown sauce formulation with 30% sodium reduction was developed to determine the effect of the flavor modification of stevia extract (PCS-5001) in salt-reduced applications. To test the contribution of PCS-5001 in a salt-reduced application, a brown sauce formulation with 30% sodium reduction and a 30% sodium reduction formulation with stevia extract (PCS-5001) as a sample of test. A panel of thirty consumer members evaluated two samples of brown sauce for different attributes (sweet, salty intensity, black pepper, meat flavor, onion / seasoning notes, bitterness and bitter and sweet aftertaste).
[049] Figure 11 shows the change in the perception of taste and salt caused by the addition of stevia extract (PCS-5001). The panel concluded that the addition of stevia extract to a formulation with a 30% reduction in salt provided an increase in the perception of salt compared to the control with a 30% reduction in sodium. In addition, stevia extract provided an increase in condiment and black pepper notes higher than the control sample without stevia extract (95% confidence). There was also a decrease in the bitter aftertaste. Example 11: Effect of Stevia Extract on Flavor Modification of Dairy Products
[050] To evaluate the contribution of PCS-1015 (MLD-1), a stevia extract, for a dairy product, two samples of chocolate milk with 50% sugar reduction were prepared and tested by a consumer panel of 30 company employees. The consumer panel evaluated these two samples of chocolate milk for general acceptance and intensity of attributes (chocolate flavor, milk notes, sweetness, bitterness and residual taste) in two sessions. In the first session, the two samples included: 1) a control sample with 50% sugar reduction containing PureCircle Alfa (steviol glycoside sweetener) and 2) test sample with 50% sugar reduction containing PureCircle Alfa and 70 ppm of PCS-1015 (MLD-1). In the second session, the two samples included: 1) a control sample with 50% sugar reduction containing PureCircle Alfa (steviol glycoside sweetener) and 2) test sample with 50% sugar reduction containing PureCircle Alfa and 80 ppm of PCS-1015 (MLD-1). Table 17 shows the formula for the control and test samples with 50% sugar reduction.Table 17: Chocolate milk with 50% sugar reduction with PCS-1015

[051] Table 18 shows the sensory results with the two test samples. Both test samples showed the impact of stevia extract (PCS 1015) on Chocolate flavor and dairy notes. At the 80 ppm utilization level, the chocolate milk sample showed a better sweet profile and overall taste than the control sample. Figure 12 shows the comparison of the flavor profile between the test and control sample with 80 ppm PCS 1015 stevia extract.Table 18: Summary of global acceptance and average attribute intensity results for each chocolate milk sample with sugar reduction tested by 30 panelists.
* = 80% Cl, ** = 90% Cl, *** = 95% Cl Example 12: Effect of Stevia Extract on Desserts (Vanilla Cream)
[052] To test the contribution of stevia extract, PCS-1015, in gelatin and puddings, two samples of vanilla cream with 30% of reduced calories were tested: 1) sweetened with PureCircle Alfa, a PureCircle stevia sweetener, 2 ) sweetened with PureCircle Alpha and PCS-1015 (MLD-1). Table 19 shows the formulation of the control and test samples. A panel of 30 trained tasters with extensive experience in sensory attribute profiles proved both samples.
[053] To prepare the sample, mix PureCircle Alpha and the test ingredient (PCS-1015) with the dry ingredients. Add the dry ingredients to the milk using good stirring. Heat at low temperature until all ingredients are dissolved. Heat to 95 ° C for 10 minutes to cook the starches. Add flavors, stir, cool, stir before placing in the refrigerator. Serve in 1 oz chilled bowls. Table 19: Sugar-reduced dessert (Vanilla Cream) with PCS-015

[054] The trained panel concluded that the test sample had a stronger sweetness, notes of milk flavor, vanilla and stronger overall taste at 80% confidence. The sample containing stevia extract also had significantly higher egg scores at 95% confidence. Figure 13 shows the pictorial representation of the sensory difference between the control and test dessert samples.Table 20: Summary of global acceptance and average attribute intensity results for sugar-reduced dessert (vanilla cream) with PCS-1015

[055] Although various embodiments of the present invention have been described here for purposes of illustration, it should be understood that a variety of changes, modifications and substitutions can be incorporated without departing from the spirit or scope of the invention.

权利要求:
Claims (7)
[0001]
1. Composition of flavor and aroma modification CHARACTERIZED by the fact that it comprises major steviol glycosides comprising Reb A, Reb C, Reb D and Stevioside, and plant molecules derived from glycosylated diterpene, derived from a Stevia rebaudiana plant, in which the content of each of the four main steviol glycosides varies between 1% to 25% of the composition.
[0002]
2. Composition of flavor and aroma modification, according to claim 1, CHARACTERIZED by the fact that the Reb A content is between 5% to 20%, the Reb C content is between 1% to 25%, the content Reb D is between 1% to 20% and the stevioside content is 2% to 15%.
[0003]
3. Composition of flavor and aroma modification, according to claim 1, CHARACTERIZED by the fact that it also comprises secondary steviol glycosides and glycosylated diterpene derivatives comprising Rebaudiosides E, N and O; wherein the content of each of these secondary steviol glycosides and their derivatives is less than 10% of the composition.
[0004]
4. Taste and aroma modification composition, according to claim 1, CHARACTERIZED by the fact that it further comprises other secondary steviol glycosides and derivatives comprising steviolbioside, rubusoside, dulcoside and Rebaudiosides B, F, G, H, K, L, M; wherein the content of each of these secondary steviol glycosides and their derivatives is less than 5% of the composition.
[0005]
5. Food or drink product CHARACTERIZED by the fact that it has an intense flavor and aroma profile comprising the flavor and aroma modification composition, as defined in any one of claims 1 to 4, at concentrations ranging between 1 and 1000 ppm , preferably from 5 to 250 ppm.
[0006]
6. Food or drink product, according to claim 5, CHARACTERIZED by the fact that it is selected from the group consisting of: a carbonated soft drink, a fruit juice, an alcoholic drink, a dairy food, a dairy drink, a dessert, a bakery product, a cereal product, a confectionery product, a sauce, a syrup, a dressing, a meat product, a seasoning and condiment, a snack product and a table sweetener.
[0007]
7. Method for (i) increasing the intensity of taste and aroma of a food or drink product, or (ii) improving the salt perception and reducing the sodium content of a food or drink product comprising a seasoning, a product of meat, a snack product, a sauce or a sauce CHARACTERIZED by the fact that it comprises the step of adding the flavor and aroma modifying composition, as defined in any one of claims 1 to 4, to a food or drink product .

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同族专利:

公开号 | 公开日

EP3714699A1|2020-09-30|

DK3003058T3|2020-07-20|

BR112015030650A2|2017-07-25|

ES2817049T3|2021-04-06|

EP3003058A4|2017-11-22|

CN105682467A|2016-06-15|

CN112220026A|2021-01-15|

MX2015016791A|2016-09-09|

EP3003058B1|2020-04-08|

US20210000960A1|2021-01-07|

PL3003058T3|2020-09-21|

US10780170B2|2020-09-22|

EP3003058A1|2016-04-13|

WO2014197898A1|2014-12-11|

US20160128371A1|2016-05-12|

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法律状态:
2018-02-27| B06F| Objections, documents and/or translations needed after an examination request according art. 34 industrial property law|

2019-10-01| B06U| Preliminary requirement: requests with searches performed by other patent offices: suspension of the patent application procedure|

2020-07-21| B07A| Technical examination (opinion): publication of technical examination (opinion)|

2020-12-08| B09A| Decision: intention to grant|

2021-02-23| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 09/06/2014, OBSERVADAS AS CONDICOES LEGAIS. |

优先权:

申请号 | 申请日 | 专利标题

US201361832451P| true| 2013-06-07|2013-06-07|

US61/832.451|2013-06-07|

US201461942331P| true| 2014-02-20|2014-02-20|

US61/942.331|2014-02-20|

PCT/US2014/041548|WO2014197898A1|2013-06-07|2014-06-09|Stevia extract containing selected steviol glycosides as flavor, salty and sweetness profile modifier|

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