CN102046027B - 含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法及其利用 - Google Patents
含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法及其利用 Download PDFInfo
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Abstract
本发明以提供不损失糖浆状甜味剂本来的味质地着色抑制含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的方法,及由所述方法改良了稳定性的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂作为课题。本发明通过提供含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法,其特征在于,使所述含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂含乳酸盐,并且提供通过此方法稳定的糖浆状甜味剂,所述糖浆状甜味剂含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖,从而解决了上述课题。
Description
【技术领域】
本发明涉及糖浆状甜味剂的着色抑制方法,所述糖浆状甜味剂含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖,更具体而言,本发明涉及糖浆状甜味剂的着色抑制方法,所述糖浆状甜味剂含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖,其特征在于,使所述糖浆状甜味剂含乳酸盐,所述糖浆状甜味剂含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖;及涉及所述方法的利用。
【背景技术】
近年,随着明了各种寡糖的功能特性,各种寡糖的功能特性被活用于食品或药品等的各种用途。其中,具有β-呋喃果糖苷键的非还原性寡糖具有味质等与砂糖(别名蔗糖)比较接近的好特性作为特征之一,再者,所述非还原性寡糖是发挥各种功能的主成分,且作为有效成分,例如,蔗糖的葡萄糖残基上β-1,4键合半乳糖的乳果糖具有难消化性、双歧杆菌增殖促进性、难龋蚀性、保湿性;而且,蔗糖的葡萄糖残基上α-1,4键合葡萄糖或麦芽寡糖的糖基蔗糖具有砂糖的结晶防止作用、保湿性、难龋蚀性;而且,蔗糖的果糖残基上β-1,2键合果糖或果寡糖的果寡糖,作为容易被双歧杆菌利用的发挥改善肠内菌群等的功能效果的寡糖,在食品,化妆品,药品等中,用于例如,性质改善,味质改善,龋蚀抑制,菌群改善,免疫调节等的目的的广泛的用途。
乳果糖,例如特开平9-224665号公报中记载,是含蔗糖和乳糖的溶液经微生物来源的β-呋喃果糖苷酶作用,通过此β-呋喃果糖苷酶催化的糖基转移反应而制备出的。而且,糖基蔗糖,例如特公昭53-017660号公报中记载,是含蔗糖和淀粉部分分解物的溶液经微生物来源的环麦芽糖糊精葡聚糖转移酶作用而制备出的。而且,果寡糖,例如特开昭58-201980号公报中记载,是将微生物来源的β-呋喃果糖苷酶作用于蔗糖来制备出的。
也如上述特开平9-224665号公报,特公昭53-017660号公报,及特开昭58-201980号公报所述,具有β-呋喃果糖苷键的非还原性寡糖是含蔗糖的寡糖经糖基转移酶作用,而利用从寡糖向寡糖的糖基转移反应而制备出的。此时,随着反应液中生成作为目的的具有β-呋喃果糖苷键的三糖以上的非还原性寡糖,无法避免伴随生成例如,选自葡萄糖,果糖,半乳糖,麦芽糖,乳糖,麦芽三糖等的1种或2种以上的还原性糖,经过在共存这些副产物的状态下用活性碳脱色,用H型,OH型离子交换树脂脱盐等的纯化步骤而作为糖浆状甜味剂制品在市场上流通。但是,含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂被判明具有在常温保存中容易变质,褐变而着色的缺点。为尽可能避免此缺点,就有必要低温储藏,但低温会导致所述糖浆状甜味剂的粘度上升,从而运输或保存成本增加。
另一方面,作为稳定保持含乳果糖的腹部异常抑制用组合物中的乳果糖的方法,例如,特开平10-265390号公报建议,用有机酸类及其盐作为pH缓冲剂,将pH调至6.6~7.5的范围。但是,根据此方法,虽然可稳定保持乳果糖,但在适用于含具有β呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂时,被判明该糖浆状甜味剂容易着色,从而失去商品价值。并且,所述糖浆状甜味剂被判明,由于作为pH缓冲剂使用的有机酸类及其盐来源的盐味,涩味等的异味,从而损失甜味剂本来的好甜味,失去作为甜味剂的商品价值。
【发明内容】
【发明要解决的技术课题】
鉴于所述状况,作为本发明的第一课题提供现有的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法,尤其是提供在常温中也不损失糖浆状甜味剂本来的好味质,且可抑制着色的方法;作为本发明的第二课题提供由所述方法着色抑制的糖浆状甜味剂,所述糖浆状甜味剂含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖。
【解决课题的技术方案】
本发明人为解决上述课题,着眼于利用各种有机酸盐,进行了锐意探索、研究。结果意外发现,通过使含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂含0.2mM~2.0mM,优选0.2mM~1.5mM的乳酸盐,在常温也可抑制该糖浆状甜味剂的着色。而且发现,使含具有β-呋喃果糖苷键的非还原性寡糖以及还原糖质的糖浆状甜味剂含上述浓度的乳酸盐时,也可抑制糖浆状甜味剂中的具有β-呋喃果糖苷键的非还原性寡糖含量的降低,可于常温稳定保存糖浆状甜味剂。再者发现,即便使含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂含上述浓度的乳酸盐,糖浆状甜味剂本来的好味质也不损失,从而完成本发明。
即,本发明通过提供含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法、以及通过所述方法稳定的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂而解决了上述课题,上述糖浆状甜味剂的着色抑制方法的特征在于,使含浓度0.2mM~2.0mM,优选0.2mM~1.5mM的乳酸盐。而且,本发明也提供糖浆状甜味剂的着色抑制剂,其以乳酸盐作为有效成分,通过利用所述糖浆状甜味剂的着色抑制剂解决上述课题。
【发明效果】
通过本发明的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法,含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的稳定的糖浆状甜味剂可,尤其是,不损失糖浆状甜味剂本来的味质地抑制糖浆状甜味剂的着色,抑制作为其主成分的具有β-呋喃果糖苷键的非还原性寡糖含量的降低,从而可制备可于常温长期稳定保存的糖浆状甜味剂,所述糖浆状甜味剂含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖。
【实施方式】
本发明中用到的乳酸盐是乳酸根离子与其他阳离子经离子键合而成的盐,只要是发挥本发明的糖浆状甜味剂的着色抑制效果,作为反荷离子的阳离子不特别限制。作为本发明中用到的乳酸盐优选作为食品添加物认可的乳酸盐,可例举例如,乳酸钠,乳酸钙及乳酸铁等,但从色及味质的观点来看,适宜使用乳酸钠或乳酸钙。
本发明中所谓具有β-呋喃果糖苷键的非还原性寡糖是指,其分子中具有果糖残基经β-呋喃果糖苷键合的结构的二糖类以上的非还原性寡糖,包括:例如,二糖类的蔗糖,再者是三糖类以上的乳果糖(别名,半乳糖基蔗糖),包括葡萄糖基蔗糖(别名,吡喃葡糖基蔗糖)的糖基蔗糖,包括果糖基蔗糖(别名,蔗果三糖)或异蔗果三糖的果寡糖等。
本发明中所谓含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的制备方法虽不特别限制,但作为优选的制备方法,可例举包括下列步骤的制备方法,使含例如,蔗糖,或者蔗糖和乳糖,或者蔗糖和糊精的寡糖水溶液经例如,β-呋喃果糖苷酶,环麦芽糖糊精葡聚糖转移酶等的糖基转移酶作用而生成具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖,接着,通过用活性碳脱色,用离子交换树脂脱盐来纯化,再使含乳酸盐。本发明中所谓含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂,通常固形分浓度为30w/w%~80w/w%,优选50w/w%~75w/w%,含以无水物换算10w/w%以上,优选20w/w%~80w/w%,再优选30w/w%~70w/w%的具有β-呋喃果糖苷键的寡糖,含以无水物换算1w/w%以上,优选10w/w%以上的葡萄糖,果糖,乳糖,麦芽寡糖等的还原性糖。
本发明中所谓含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制是指将该糖浆状甜味剂于常温保存中发生的着色的抑制。
本发明中所谓使乳酸盐含于含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂时,在至本发明的糖浆状甜味剂的制备步骤结束的适宜步骤,优选,通过脱色,脱盐纯化的步骤后包括使含乳酸盐的步骤即可,作为其方法,可通过例如混和,混捏,溶解,注入等的适宜的方法含粉末或液状的乳酸盐及/或其水溶液。
含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂中所含的乳酸盐的浓度,只要是可稳定保存该糖浆状甜味剂,且不损失该糖浆状甜味剂本来的味质就不特别限制。作为本发明中用到的优选的浓度,作为乳酸盐浓度优选为0.2mM~2.0mM,更优选0.2mM~1.5mM为佳。当乳酸盐的浓度不足0.1mM时,稳定化效果无法充分发挥,而超过2.0mM时,经口摄取时,感觉到盐味,涩味等的异味,损失糖浆状甜味剂本来的味质,而且,尤其是用乳酸钙作为乳酸盐时,有生成沉淀的情况。而且,含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的pH通常优选为4.0~6.4,优选4.2~5.8。当含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的pH不足4.0或超过6.4时,有出现着色抑制效果降低,或损失糖浆状甜味剂本来的味质等的问题的情况。
使用本发明的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法,则不仅可尽可能不损失该糖浆状甜味剂本来的味质地抑制着色,也可抑制作为该糖浆状甜味剂的主成分的具有β-呋喃果糖苷键的寡糖含量的降低,从而可提供高品质、且商品价值高的糖浆状甜味剂。而且,本发明的糖浆状甜味剂,只要无损于本发明的目的,在其作为制品完成前的步骤中,可根据需要混合其他糖质甜味剂或高甜味度甜味剂等,从而可有利提供更高附加价值的糖浆状甜味剂。
由于通过本发明着色抑制的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂可于常温长期间稳定保存,且有好味质,因此可直接,或混合高甜味度甜味剂等的其他甜味剂,接着填充到容器中而作为桌上甜味剂或份型甜味剂利用。再者,通过本发明着色抑制的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂也可根据需要,用滚筒干燥器干燥后粉碎的方法,或通过旋转圆盘法,压力喷嘴法,二流体喷嘴法等的喷雾干燥方法等的适宜的方法来粉末化。而且,也可作为糊状至固状的含蜜结晶,例如,软糖,糖衣来利用,再者,也可有利地作为包括人的食品,以及家畜或宠物等的饲料的经口摄取物来利用。
以下通过实验详细说明本发明。
【实验1:各种有机酸盐共存对含乳果糖和还原性糖的糖浆状甜味剂的着色抑制的影响】
对于含乳果糖(以无水物换算约70w/w%)以及葡萄糖,果糖,乳糖等的还原性糖(以无水物换算10w/w%以上)的糖浆状甜味剂(商品名『乳果寡700』,固形分浓度为约75w/w%,株式会社林原商事出售),作为各种有机酸盐,分别添加混合20mM的脂肪酸铵水溶液,柠檬酸钠水溶液,琥珀酸钠水溶液,醋酸钠水溶液,酒石酸钠钾水溶液,乳酸钠水溶液,乳酸钙水溶液,富马酸钠水溶液,苹果酸钠水溶液至终浓度1mM后,常温保存后,作为比较苛刻的条件,在40℃进行了8周保存试验。保存开始时,保存3周后及8周后进行采样,供分析。再有,将3周后的时间点着色度超过0.1的样品判断为不适当而除外,8周后仅分析了残留的样品。而且,作为对照,对于所述糖浆状甜味剂,代替有机酸盐水溶液,以相同比例添加混合了水。
测定项目有pH、乳果糖含量、着色度。使用pH计HM-20E(东亚电波工业制),将糖浆状甜味剂的浓度调至Brix 30±1%而测定了pH。通过HPLC分析测定了作为有效成分的乳果糖含量。HPLC的分析条件如下所示。作为HPLC柱使用了TSK GEL AMIDE80(東ソ一制,内径4.6mm,长度250mm),注入10μl调至Brix 3±0.2%的样品,于柱温度35℃,将移动相乙腈/水=71/29以1.0ml/分钟的流速流过,用示差折光检测器进行了检测。着色度使用分光光度计UV-2400PC(岛津制作所制),测定调至Brix 30±1%的样品的波长420nm及720nm的吸光度,求出比色皿长度10cm中作为波长420nm和波长720nm的吸光度差。
结果示于表1。作为对照的未添加有机酸盐的样品经时着色度增加,而且,pH降低,伴随此,作为主成分的乳果糖含量降低。添加了有机酸盐的样品中,添加了脂肪酸铵,柠檬酸钠,琥珀酸钠,醋酸钠,酒石酸钠钾,或富马酸钠的样品在保存3周后的时间点,虽然pH的降低较对照小,乳果糖含量与保存开始时无变化,但观察到显著着色而着色度超过0.1而至不适当。添加苹果酸钠的样品在保存8周后的时间点,虽然乳果糖含量与保存开始时无变化,但着色度超过0.1而至不适当。另一方面,添加乳酸钠,或乳酸钙的样品与添加其他有机酸盐的样品不同,即便保存8周后,判明乳果糖含量的降低被抑制的同时,糖浆状甜味剂的着色也被良好抑制,判明可稳定保存高品质的糖浆状甜味剂。
【表1】
【实验2:乳酸钠浓度对含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制的影响】
对于含乳果糖(以无水物换算约70w/w%)以及葡萄糖,果糖,乳糖等的还原性糖(以无水物换算10w/w%以上)的糖浆状甜味剂(商品名『乳果寡700,固形分浓度为约75w/w%,株式会社林原商事出售),添加混合调至浓度2mM,4mM,8mM,12mM,16mM,20mM,30mM,40mM,100mM,或200mM的乳酸钠水溶液至终浓度分别为0.1mM,0.2mM,0.4mM,0.6mM,0.8mM,1.0mM,1.5mM,2.0mM,5.0mM,或10.0mM后,于40℃保存8周,在保存开始时,保存4周后及8周后进行采样,供分析。作为对照,对于所述糖浆状甜味剂,代替乳酸钠水溶液以相同比例添加混合了水。测定项目有pH、乳果糖含量,与实验1相同条件下进行测定。而且,8周后也未进行着色度的测定。
结果示于表2。作为对照的未添加乳酸钠的样品经时pH降低,伴随此,作为主成分的乳果糖含量降低。即便乳酸钠的添加量为0.1mM的样品也同样。在乳酸钠的添加量为0.2mM以上的样品中,判明乳果糖的降低被抑制。但是,乳酸钠浓度超过2.0mM时,着色度超过0.1而被判明为不适当。从以上的结果判明,乳酸钠浓度为0.2mM以上2.0mM以下,优选0.2mM以上1.5mM以下的样品中着色被抑制,乳果糖含量的降低也被抑制。
【表2】
【实验3:乳酸钠浓度对含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的味质的影响】
对于含乳果糖(以无水物换算约70w/w%)以及葡萄糖,果糖,乳糖等的还原性糖(以无水物换算10w/w%以上)的糖浆状甜味剂(商品名『乳果寡700』,固形分浓度为约75w/w%,株式会社林原商事出售),使用添加混合乳酸钠至终浓度分别为0.1mM,0.2mM,0.5mM,1.0mM,1.5mM,2.0mM,5.0mM,及10.0mM的样品,相比未添加乳酸钠的糖浆状甜味剂,研究味质是否感觉不同。由14人的评判小组进行了感官试验,与对照相比,添加各浓度的乳酸钠样品的味质是否感觉到不同,评价了是属于下列3项中的哪一项:“强烈感觉到”、“略感觉到”、“感觉不到”。
结果示于表3。添加0.1mM~1.5mM乳酸钠的糖浆状甜味剂的味质,相比作为对照的不使用乳酸钠的糖浆状甜味剂,感觉不到味质的差异。对于添加2.0mM乳酸钠的糖浆状甜味剂而言,14人中12人感觉到味质的差异,仅2人略感觉到味质的差异,因此判断相比对照略有味质的差异。另一方面,对于添加5.0mM,或10mM乳酸钠的糖浆状甜味剂而言,14人中分别6人,或13人感觉到味质的差异,从而判断为不适当。从以上的结果判断,当乳酸钠添加量为2.0mM以下,优选1.5mM以下时,不损失糖浆状甜味剂的味质。
【表3】
【实验4:各种有机酸盐对含糖基蔗糖以及还原性糖的糖浆状甜味剂的着色抑制的影响】
对于含糖基蔗糖(以无水物换算约55w/w%)以及葡萄糖,麦芽寡糖,果糖等的还原性糖(以无水物换算10%以上)的糖浆状甜味剂(商品名『カツプリングシユガ一』,固形分浓度为约75w/w%,林原商事出售),作为各种有机酸盐添加混合浓度20mM的柠檬酸钠水溶液,琥珀酸钠水溶液,乳酸钠水溶液,或乳酸钙水溶液至终浓度达1mM后,于40℃保存4周。在保存开始时,2周后及4周后进行采样,供分析。作为对照,对于所述糖浆状甜味剂,代替有机酸盐水溶液,以相同比例添加混合了水。测定项目有pH,糖基蔗糖内的葡萄糖基蔗糖(别名,吡喃葡糖基蔗糖)含量,着色度,在与实验1相同条件下进行测定。
结果示于表4。作为对照的未添加有机酸盐的样品经时pH降低,伴随此,作为主成分的葡萄糖基蔗糖含量降低。另一方面,添加了有机酸盐的样品的pH降低均被抑制,葡萄糖基蔗糖含量与保存开始时无变化,得知葡萄糖基蔗糖可稳定保存。但是,添加柠檬酸钠,琥珀酸钠的各有机酸盐的样品在保存4周后的着色度达到0.1以上,糖浆状甜味剂的着色被促进,从而判断为不适当。另一方面,添加乳酸钠,或乳酸钙的样品的着色被抑制,判断为葡萄糖基蔗糖含量的降低也被抑制。
【表4】
以下通过实施例具体说明本发明。但是,本发明不受这些实施例的限制。
【实施例】
【实施例1】含乳果糖和还原性糖的糖浆状甜味剂
含蔗糖22w/w%及乳糖18w/w%的水溶液调至pH6.0,向其中,以1g蔗糖对应1单位的比例加入β-呋喃果糖苷酶,及加入转化酶缺陷型酵母至固形物重量当湿重量达到5%,用1N的氢氧化钠溶液控制该反应液为pH6~7,于35℃反应20小时。将该反应液于90℃加热30分钟来使酶失活后,冷却,根据常规方法用活性碳脱色,过滤,通过用H型及OH型离子交换树脂脱盐来纯化,进一步浓缩,得到含乳果糖(以无水物换算约70w/w%)以及葡萄糖,果糖,乳糖等的还原性糖(以无水物换算10w/w%以上)的糖浆状甜味剂(固形分浓度为约75w/w%)。对于所述糖浆状甜味剂100质量份,添加40mM乳酸钠水溶液1质量份,混合均匀。本品由于含浓度约0.4mM的乳酸钠,常温保存中着色被抑制,是含乳果糖和还原性糖的高品质的糖浆状甜味剂。
【实施例2】含乳果糖和还原性糖的糖浆状甜味剂
将分别含20w/w%的蔗糖及乳糖的水溶液调至pH5.5,向其中以1g蔗糖对应1单位的比例加入β-呋喃果糖苷酶,于50℃反应16小时。将该反应液于90℃加热30分钟来使酶失活后,冷却,根据常规方法用活性碳脱色,过滤,通过用H型及OH型离子交换树脂脱盐来纯化,进一步浓缩,得到含乳果糖(以无水物换算约45w/w%)以及葡萄糖,果糖,乳糖等的还原性糖(以无水物换算10w/w%以上)的糖浆状甜味剂(固形分浓度为约75w/w%)。对于所述糖浆状甜味剂,添加混合乳酸钙水和物的粉末至浓度约0.3mM。本品由于在常温保存中着色被抑制,是含乳果糖和还原性糖的高品质的糖浆状甜味剂。
【实施例3】含糖基蔗糖和还原性糖的糖浆状甜味剂
将33w/w%的玉米淀粉乳调至pH6.5后,1g淀粉对应0.2w/w%的比例加入α-淀粉酶(商品名『タ一マミル60L,ノボザイムズ社制),于95℃反应至达DE5.0后,用高压灭菌器(120℃,10分钟)停止反应。将反应液冷却后,添加20w/w%蔗糖,以1g淀粉对应3单位的比例加入环麦芽糖糊精葡聚糖转移酶,于pH5.6,温度65℃作用24小时。将反应液于95℃加热30分钟来使酶失活后,根据常规方法用活性碳脱色,过滤,通过用H型及OH型离子交换树脂脱盐来纯化,进一步浓缩,得到含糖基蔗糖(以无水物换算约55w/w%)以及葡萄糖,麦芽寡糖,果糖等的还原性糖(以无水物换算10%以上)的糖浆状甜味剂(固形分浓度为约75w/w%)。对于所述糖浆状甜味剂100质量份,添加10mM乳酸钠水溶液5质量份,混合均匀。本品由于含浓度约0.5mM的乳酸钠,常温保存中着色被抑制,是含糖基蔗糖和还原性糖的高品质的糖浆状甜味剂。
【实施例4】含果寡糖和还原性糖的糖浆状甜味剂
对于含果寡糖(以无水物换算约55w/w%),葡萄糖,果糖等的还原性糖(以无水物换算30w/w%以上)的糖浆状甜味剂(商品名『メイ寡G 』,固形分约74w/w%,明治制菓株式会社出售)100质量份,添加10mM乳酸钠水溶液5质量份,混合均匀。本品由于含浓度约0.5mM的乳酸钠,常温保存中着色被抑制,是含果寡糖和还原性糖的高品质的糖浆状甜味剂。
【实施例5】桌上甜味剂
将用实施例2的方法得到的着色被抑制的糖浆状甜味剂填充到300ml容量塑料容器中而制备了桌上甜味剂。本品由于含0.3mM的乳酸钙,是常温保存中着色被抑制的高品质的桌上甜味剂。
【实施例6】桌上甜味剂
用实施例1的方法得到的着色被抑制的糖浆状甜味剂100质量份中均匀混合三氯半乳蔗糖(三荣源FFI株式会社制备)5质量份,将甜味度调至以固形分计砂糖的情况的约2倍的甜味剂后,填充到500ml容量塑料容器中而制备了桌上甜味剂。本品由于含约0.4mM的乳酸钠,常温保存中着色被抑制,是有好味质的高品质的桌上甜味剂,由于使用砂糖的情况的约1/2就可赋予同等的甜味,因此可有利用于低热量的各种食品或饮料的甜味赋予。
【实施例7】饮茶用甜味剂
将用实施例1的方法得到的着色被抑制的糖浆状甜味剂5g装入小型的塑料容器中密封,制备了份型饮茶用甜味剂。本品由于含约0.4mM的乳酸钠,是常温保存中着色被抑制的高品质的饮料用甜味剂,可作为咖啡或红茶等的甜味剂利用。
【实施例8】咖啡白化剂
将无盐黄油108质量份与菜籽硬化油(熔点25~28℃)342质量份混合,加温至70~75℃后,分别加入大豆卵磷脂7.2质量份及蔗糖脂肪酸酯(HLB值1)4.5质量份而溶解,由此制备了油相。另外,向70~75℃的温水1,103.4质量份中加入脱脂粉乳57.6质量份,酪素钠81质量份,海藻糖63质量份,用实施例1的方法得到的着色被抑制的糖浆状甜味剂20质量份,聚甘油脂肪酸酯(HLB值14)2.7质量份,蔗糖脂肪酸酯(HLB值15)3.6质量份,磷酸氢二钾3.6质量份,及磷酸氢二钠5.4质量份而溶解,由此制备了水相。将上述水相及油相分别放入均化器中,一边搅拌一边于70~75℃加热15分钟而预乳化后,将施加的压力变为2级(第一级180kg/cm2,第二级50kg/cm2)进行均化。接着,移至UHT灭菌机,于145℃加热灭菌2秒钟后,移至无菌均化器,将施加的压力变为2级(第一级100kg/cm2,第二级50kg/cm2)于70℃再均化,取各5ml分注于聚苯乙烯容器中密闭,得到咖啡白化剂。本品是有好味质的咖啡白化剂,可作为咖啡或红茶等的白化剂,还可作为甜味剂利用。
【实施例9】酸乳饮料
向酸乳100质量份,用实施例1的方法得到的着色被抑制的糖浆状甜味剂70质量份,用实施例3的方法得到的着色被抑制的糖浆状甜味剂30质量份,海藻糖10质量份,酸乳香料0.25质量份及柠檬香精0.1质量份的配合中加入水至总量达1000质量份,由此制备了酸乳饮料。本品由于含乳果糖及糖基蔗糖,是有好味质的酸乳饮料。
【实施例10】蛋奶馅(Pastry Cream)
将玉米淀粉100质量份,用实施例1的方法得到的着色被抑制的糖浆状甜味剂100质量份,麦芽糖80质量份,蔗糖20质量份及食盐1质量份充分混合,加入鸡蛋280质量份搅拌,向其中缓慢加入沸腾的牛乳1,000质量份,再加火继续搅拌,在玉米淀粉完全糊化而全体变得半透明时止火,将此冷却,加入适量的香草香料,计量,填充,包装而得到制品。本品是光滑且有好味质的蛋奶馅。
【实施例11】软糖(fondant)
将含水结晶α,α-海藻糖(株式会社林原商事出售,注册商标『トレハ』)154质量份,用实施例3的方法得到的着色被抑制的糖浆状甜味剂40质量份与水25质量份混合,煮至浓度达到77w/w%,冷却至70℃后,搅拌而制备了软糖。本品是色泽好的有好味质的软糖。
【实施例12】果冻
将用实施例1的方法得到的着色被抑制的糖浆状甜味剂10质量份,明胶2.5质量份,市售的橙汁35质量份,柠檬果汁5质量份,水47.5质量份,三氯半乳蔗糖0.05质量份混合,于80℃保持25分钟,分注于杯中,冷却至室温后,装入冰箱中制备了果冻。本品是有好味质的果冻。
【实施例13】馅
向原料红豆10质量份根据常规方法加入水煮沸,去涩,去苦,除去水溶性杂质,得到红豆粒馅约21质量份。向此生馅加入蔗糖14质量份,用实施例2的方法得到的着色被抑制的糖浆状甜味剂5质量份及水4质量份而煮沸,向其中加入少量的色拉油,不破坏粒馅地搅拌,得到约35质量份制品馅。本品是有好味质的馅,作为馅面包,包子,米粉团,豆馅糯米饼,雪糕等的馅材料为佳。
【实施例14】含粉末乳果糖的甜味剂
用实施例1的方法得到的着色被抑制的糖浆状甜味剂加温至50℃,喷雾干燥,由此制备了含粉末乳果糖的甜味剂。本品是有好味质的,含糖基蔗糖和还原性糖的高品质的粉末甜味剂。
【实施例15】“外郎”米粉糕素
向米粉90质量份中均匀混合玉米淀粉20质量份,蔗糖40质量份,用实施例14的方法得到的含乳果糖和还原性糖的粉末甜味剂80质量份及支链淀粉4质量份而制备了“外郎”米粉糕素。将“外郎”米粉糕素与适量的粉茶和水混合,将其装入容器中蒸60分钟而制备了粉茶“外郎”米粉糕。本品是光泽、口感良好,且好味质的“外郎”米粉糕。
【实施例16】硬糖
将还原麦芽糖水飴(固形分约75w/w%)95质量份和用实施例1的方法得到的着色被抑制的糖浆状甜味剂15质量加热混合,减压浓缩至水分不足2w/w%后,向其中混和柠檬酸1重量份及适量的柠檬香料和着色剂,接着,根据常规方法成形而制备了硬糖。本品是有好味质的低龋蚀性的硬糖。
【实施例17】硬糖
向蔗糖60质量份,酶糖化糖稀(固形分约75w/w%)40质量份,及用实施例3的方法得到的着色被抑制的糖浆状甜味剂10质量份中加入水15质量份,加热溶解,减压浓缩至水分不足3w/w%后,向其中混和柠檬酸1重量份及适量的柠檬香料和着色剂,接着,根据常规方法成形而制备了硬糖。本品是有好味质的低龋蚀性的硬糖。
【实施例18】配合饲料
将粉麸40质量份,脱脂粉乳38质量份,用实施例2的方法得到的着色被抑制的糖浆状甜味剂15质量份,维生素剂10质量份,鱼粉5质量份,磷酸氢钙5质量份,液状油脂3质量份,碳酸钙3质量份,食盐2质量份及矿物剂2质量份混合而制备了配合饲料。本品是嗜好性提高的家畜,家禽等的饲料,尤其是,作为幼猪用饲料为佳。而且,本品也可根据需要与其他饲料材料(例如,谷类,小麦粉,淀粉,油粕类,糟糖类等的浓厚饲料材料或,稻草,枯草,蔗渣,玉米轴等的粗饲料材料等)联用而作为其他配合饲料。
【工业实用性】
基于以上说明,根据本发明,通过使所述含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂含乳酸盐,可抑制该糖浆状甜味剂的着色,且可抑制作为主成分的具有β-呋喃果糖苷键的非还原性寡糖的降低,可制备可于常温稳定保存的含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂。确立了不损失含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的味质的着色抑制方法,作为容易长期保存的桌上甜味剂等的食品及食品原料等有用的本发明对各种食品业界的工业意义极大。
Claims (4)
1.糖浆状甜味剂的着色抑制方法,所述糖浆状甜味剂含:
●具有β-呋喃果糖苷键的非还原性寡糖、以及
●还原性糖,
其特征在于,使浓度是30w/w%~80w/w%的所述糖浆状甜味剂含浓度是0.2mM~2mM的乳酸盐。
2.权利要求1所述的糖浆状甜味剂的着色抑制方法,其特征在于,所述具有β-呋喃果糖苷键的非还原性寡糖是:乳果糖,糖基蔗糖或果寡糖。
3.权利要求1或2所述的糖浆状甜味剂的着色抑制方法,其特征在于,所述还原性糖是选自葡萄糖,果糖,乳糖,麦芽寡糖的1种或2种以上。
4.糖浆状甜味剂,其由权利要求1~3中任一项所述的着色抑制方法得到,所述糖浆状甜味剂含:
●具有β-呋喃果糖苷键的非还原性寡糖、以及
●还原性糖。
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JP4614541B2 (ja) | 1999-04-16 | 2011-01-19 | 三栄源エフ・エフ・アイ株式会社 | スクラロース含有組成物及び該組成物を含む可食性製品 |
JP2001064181A (ja) * | 1999-08-27 | 2001-03-13 | Otsuka Pharmaceut Co Ltd | 免疫賦活組成物 |
WO2005103276A1 (ja) * | 2004-04-22 | 2005-11-03 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | ラクトスクロース高含有糖質とその製造方法並びに用途 |
-
2009
- 2009-04-27 CN CN2009801201096A patent/CN102046027B/zh not_active Expired - Fee Related
- 2009-04-27 JP JP2010510105A patent/JP5309404B2/ja not_active Expired - Fee Related
- 2009-04-27 US US12/990,729 patent/US9215887B2/en not_active Expired - Fee Related
- 2009-04-27 KR KR1020107026901A patent/KR101615173B1/ko active IP Right Grant
- 2009-04-27 WO PCT/JP2009/058254 patent/WO2009133835A1/ja active Application Filing
- 2009-04-27 EP EP09738772.4A patent/EP2286674B1/en not_active Not-in-force
- 2009-04-30 TW TW098114434A patent/TWI437961B/zh not_active IP Right Cessation
Also Published As
Publication number | Publication date |
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KR20110016906A (ko) | 2011-02-18 |
KR101615173B1 (ko) | 2016-04-25 |
WO2009133835A1 (ja) | 2009-11-05 |
EP2286674A1 (en) | 2011-02-23 |
US20110045137A1 (en) | 2011-02-24 |
TW200948288A (en) | 2009-12-01 |
EP2286674A4 (en) | 2015-05-13 |
EP2286674B1 (en) | 2017-02-22 |
US9215887B2 (en) | 2015-12-22 |
JP5309404B2 (ja) | 2013-10-09 |
JPWO2009133835A1 (ja) | 2011-09-01 |
TWI437961B (zh) | 2014-05-21 |
CN102046027A (zh) | 2011-05-04 |
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