1. Field of the Invention
The present invention relates to a composition for improving a taste of a high-intensity sweetener, a method of improving a taste of an edible product containing a high-intensity sweetener, and an edible product in which a taste of a high-intensity sweetener is improved. More specifically, the present invention relates to a taste improving composition which can improve a taste of a high-intensity sweetener by suppressing the exhibition of a strange taste (bitterness) of the high-intensity sweetener, a method of improving a taste of an edible product, and an edible product, particularly a low-calorie edible product, in which a taste of a high-intensity sweetener is improved.
2. Description of the Related Art
Sugar and an isomerized corn syrup (high fructose corn syrup; HFCS) are sweeteners which have a favorable quality of sweetness and are popular among many people. However, recently, it has been pointed out that the excessive intake of such sugar or an isomerized corn syrup causes obesity or lifestyle diseases. In such circumstances, from health conscious point of view, an attempt has been continually made to obtain a low-calorie food or drink by substituting sugar alcohol or high-intensity sweetener having a sweetness several hundreds times higher than that of sugar for part or most of the sugar or isomerized corn syrup when producing a food or drink.
However, although the high-intensity sweetener has been frequently used as a low-calorie sweetener because the high-intensity sweetener has a sweetness several times to several thousands times higher than that of sugar (sucrose) and can exhibit a desired sweetness in a small addition amount, not only does the sweetness persist so as to deteriorate the sharpness of aftertaste, but also the aftertaste is bad such that a distinctive strange taste or bitterness is exhibited as the aftertaste. In addition, the high-intensity sweetener has a disadvantage, that is a lack of body (robustness). Therefore, the high-intensity sweetener is rarely used alone and several types of high-intensity sweeteners are used generally in combination. For example, a high-intensity sweetener such as aspartame, acesulfame potassium, or sucralose (registered trademark) has been widely used in a diet food or drink because of its high sweetness potency. However, consumers have been familiar with the taste of a so-called regular product obtained by using sugar or an isomerized corn syrup (a fructose-glucose syrup or a glucose-fructose syrup), and therefore, there are many consumers who feel unpleasant to the sweetness of a food obtained by using such a high-intensity sweetener. Many studies have been made for these three types of high-intensity sweeteners, for example, a combination use thereof with trehalose, erythritol, or the like (JP-A-2002-51723), a combination use thereof with dietary fiber (JP-A-2004-41118), and a combination use thereof with an α-glucosylated stevia extract (JP-A-2002-34501) have been disclosed, however, the current situation is that the satisfaction of the preference of consumers who have been familiar with the taste of sugar or a high-fructose corn syrup has not been obtained yet.
On the other hand, D-psicose is a rare sugar contained in molasses or the like in a very small amount. Although the sweetness of D-psicose is 60 to 70% of that of sugar (sucrose), D-psicose has almost zero calorie, and also has a high solubility, and therefore, D-psicose is expected to be applied to various foods and drinks. However, in the case of using D-psicose for imparting sweetness to a food or drink, when D-psicose is added until necessary sweetness is imparted, the added amount thereof would be much increased, and gives a much too rich taste or its sweet taste is not felt instantaneously. In consideration of these facts, single use of D-psicose is not realistic, and therefore, a method of supplementing the disadvantage of D-psicose by using a sugar alcohol in combination has been disclosed (JP-T-2008-059623).