JP2000333637A - Composition having sweetness-retarding function and gum containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an oily composition having a sweetness-retarding function, to prepare an emulsified composition, to prepare a powder composition, and to provide a (chewing) gum which can sustain the sweetness for a long time by adding the composition to a gum base. SOLUTION: This oily composition is obtained by dispersing a paste phase or solid phase in an oily phase containing an oily phase and an emulsifier composition having an HLB of <=10 in a particle state. The paste phase or solid phase contains a sweetener-containing dispersing oil, has a water content of <=30 wt.% and preferably further contains a water-soluble film-forming agent. The emulsified composition contains the oily composition. The powder composition contains the oily composition. The oily composition, the emulsified composition, or the emulsion composition is added to a (chewing) gum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a paste phase fine particle or a solid phase fine particle containing a sweetener and, in some cases, a paste phase fine particle or a solid phase fine particle containing a water-soluble film-forming agent, which can be used in the food field. The present invention relates to an oily composition dispersed in an oil phase, an emulsion composition or a powder composition containing the oily composition, and a gum containing the same.

[0002]

2. Description of the Related Art As a conventional technique, an oily composition according to the present invention in which a sweetener is dispersed in an oil phase in a specific fine particle state and a water content in a paste phase or a solid phase is made a specific amount. There has been no known product or emulsion composition or powder composition containing the oily composition that gives a sweet taste in the mouth for a few minutes (having a sweet-slow-acting function).

[0003]

Accordingly, it is an object of the present invention to prepare an oily composition, an emulsion composition and a powder composition having a sweet-slowing effect, and to add sweetness by adding them to a gum base. It is to provide a gum that lasts for a long time.

[0004]

Means for Solving the Problems In view of the above circumstances, the present inventors have conducted intensive studies and as a result, dispersed a sweetener in a specific fine particle state (paste phase or solid phase state) in an oil phase,
In addition, they have found that an oily composition having a specific water content in a paste phase or a solid phase, or an emulsion composition or a powder composition containing the oily composition can achieve the above object.
In the present invention, the paste phase or the solid phase is a phase comprising a sweetener, having a water content of 30% by weight or less, and optionally containing a water-soluble film forming agent. The paste phase has a solid content of 7 such as a sweetener or a film forming agent.
The term "solid phase" refers to a non-flowable solid (including crystals) having a solid content of about 80% or more, from 0% to about 80%, which is a low-viscosity highly viscous substance. The present invention provides an oily composition comprising the above paste phase or solid phase, an oily phase containing an oily component and a lipophilic emulsifier, or an emulsion or powder composition containing the oily composition, and a mixture thereof. Offers gum. The emulsion composition of the present invention has oily composition particles dispersed in a polyhydric alcohol phase, and paste phase fine particles or solid phase fine particles containing a sweetener are dispersed in the oily composition particles. It is. Here, the polyhydric alcohol phase refers to a phase containing 50% by weight or more of the polyhydric alcohol. The powder composition of the present invention is one in which oily composition particles are adsorbed or included on a powder base material, and paste phase fine particles or solid phase fine particles containing a sweetener are dispersed in the oily composition particles. It is.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The oily composition of the present invention having a sweet taste slowing effect will be described in detail below. The oily composition used in the present invention comprises paste phase fine particles or solid phase fine particles made of a sweetener, and an oil phase containing an oily component and an emulsifier having an HLB of 10 or less.

First, the sweetener in the paste phase or solid phase used in the present invention will be described. As the sweetener used in the present invention, a sweetener containing a high-sweetness sweetener is desirable in order to make the sweetener feel more sweet when the sweetener fine particles of 5 μm or less elute into saliva. High-sweetness sweetener is a generic term for sweeteners with a high degree of sweetness, and there is no clear standard.However, when the sweetness of sucrose is used as a reference, it is significantly sweeter than sucrose, specifically, sucrose. 10 times to several tens of sweetness
00 times sweeter. Examples of the high-sweetness sweetener include stevia extract, stevia containing high content of rebaudioside A, enzyme-treated stevia, fructose transfer stevia, licorice extract, disodium glycyrrhizinate, thaumatin, aspartame, saccharin, saccharin sodium, and sucralose. , Thaumatin, licorice extract, arhat extract, monellin, curculin, acesulfame K,
Sucralose, neohesperidin dihydrochalcone and the like. In addition, as a sweetener that can be used in combination with these,
Various substances such as monosaccharides, disaccharides, oligosaccharides and sugar alcohols can be used. For example, sucrose, sugar,
Starch syrup, glucose, fructose, maltose, lactose,
Glucose dextrose fructose liquid sugar, fructose dextrose liquid sugar, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, lactose oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, nigerooligosaccharide, gentiooligosaccharide, isomaltooligosaccharide, maltitol, Sorbitan, sorbitol, xylitol, inositol,
Erythritol, pentaerythritol, reduced starch saccharified product, reduced maltose and the like can be mentioned. These can be used alone or in combination of two or more. The content of the sweetener used in the present invention is 1 to 100% by weight, preferably 10 to 100% by weight, more preferably 20 to 100% by weight based on the total weight of the paste phase or solid phase of the oily composition. 100% by weight. The production method of the sweetener used in the present invention is not particularly limited.

The water-soluble film-forming agent used in the present invention forms a film when the aqueous solution is dried. Examples thereof include gelatin, collagen peptide, glue, gum arabic, starch microbial culture, hemicellulose, and water-soluble film-forming agent. Synthetic film-forming synthetic polymers. The above-mentioned gelatin and collagen peptides refer to polypeptides and peptides obtained by subjecting collagen contained in animal bones and skins to decomposition, extraction, purification, drying, etc., and are used for foods, feeds, cosmetics, pharmaceuticals, and industrial products. And the like can be used without particular limitation. further,
Purified gelatin that has been subjected to bleaching purification or the like can also be used. The glue described above is a gelatin containing a large amount of impurities and generally used in the fields of food, feed, cosmetics, pharmaceuticals, industry and the like. The gum arabic is generally used in the fields of food, feed, cosmetics, pharmaceuticals, industry and the like. The above-mentioned starch microbial culture is a neutral polysaccharide obtained by subjecting starch to microbial cultivation, followed by extraction, purification, drying, and the like, and is used for food, feed, cosmetics, pharmaceuticals,
It is generally used in the field of industry and the like. Examples of the starch microorganism culture include pullulan.
The above-mentioned hemicellulose is a water-soluble polysaccharide extracted and purified from conifers, hardwoods, gramineous plants, seeds, seed bark, etc., and these are chemically treated with acids, alkalis, etc., or subjected to heat, pressure, etc. It is hydrolyzed by physical treatment or biological treatment with enzymes. The above-mentioned hemicellulose is generally used in the fields of food, feed, cosmetics, medicine, industry and the like. As hemicellulose, for example, arabinogalactan extracted and purified from larch trees, and corn fiber extracted and purified from corn seed coat (for example, Nippon Shokuhin Kako Co., Ltd.)
Manufactured by Cell Ace # 40), fiber extracted and refined from soybean (Soyafive-S, manufactured by Fuji Oil Co., Ltd.), xylan of flour, and the like. The water-soluble film-forming synthetic polymer used in the present invention is, for example, carboxymethylcellulose, methylcellulose and sodium polyacrylate, which are generally used in the field of foods and the like. The water-soluble film forming agents may be used alone or in combination of two or more.
The content of the water-soluble film forming agent in the paste phase or solid phase is 0.1 to 70% by weight, preferably 1 to 60% by weight, and more preferably 1 to 50% by weight. It is thought that by blending the water-soluble film, the amount of the sweet component eluted in the mouth can be further reduced (elution amount adjustment), so that the sweetness can be maintained for a longer time.

[0008] If necessary, a thickening stabilizer can be added to the paste phase or solid phase of the oily composition used in the present invention. Examples of the thickener used include xanthan gum, guar gum, locust bean gum, carrageenan, agar, pectin, sodium alginate, gellan gum and the like. When a thickener is added, its content is preferably 0.01 to 5% by weight in the paste phase or solid phase of the oily composition.

If necessary, an emulsifier having an HLB of 10 or more can be added to the paste phase or solid phase of the oily composition used in the present invention. H of the emulsifier used
LB is preferably 20 or less. Emulsifiers having an HLB of 10 or more include sucrose fatty acid ester, polyglycerin fatty acid ester, extracted lecithin, enzymatically decomposed lecithin, hydrogenated lecithin, saponin, glycolipid, protein, protein hydrolyzate (excluding gelatin and glue), silicone System emulsifier, alkylene oxide addition emulsifier, and the like. When an emulsifier having an HLB of 10 or more is added, the content thereof is preferably 0.1 to the total weight of the oily composition.
01 to 5% by weight.

Furthermore, additives such as known preservatives, coloring agents, fragrances, or pH adjusting agents such as citric acid can be added to the paste phase or solid phase of the oily composition used in the present invention. . By adjusting the pH, for example, the stability of aspartame or the like can be maintained. When the additive is added, its content is preferably 0.01 to the total weight of the paste phase or solid phase of the oily composition.
~ 5% by weight.

[0011] The paste phase or solid phase of the oily composition used in the present invention has a water content of 30% by weight or less, preferably 20% by weight or less, more preferably 15% by weight or less, Most preferably, it is 10% by weight or less. The water content in the paste phase or solid phase is 30
When the amount is more than the weight%, the sweetness delayed-acting function is significantly reduced,
The storage stability of the oily composition also decreases. Furthermore, since the hygiene of the oily composition is reduced, molds and the like easily grow.
The method for reducing the water content of the paste phase or solid phase of the oily composition used in the present invention to 30% by weight or less is not particularly limited, and examples thereof include methods such as vacuum drying, heat drying, thin film distillation drying, and freeze drying. Can be implemented.

The paste phase or solid phase of the oily composition used in the present invention is dispersed in the oil phase described below in the form of fine particles having an average particle diameter of 5 μm or less. The average particle size of the paste phase or solid phase is preferably 3 μm or less, more preferably 0.05 to 2 μm. When the average particle size of the paste phase or the solid phase is larger than 5 μm, the storage stability of the oily composition is significantly reduced. When a powder composition is prepared using this oily composition, it is difficult to stably disperse paste phase fine particles or solid phase fine particles in oil phase particles. Also, the sweetness slow-acting function is significantly reduced. There is no particular limitation on the method of converting the paste phase or solid phase dispersed in the oil phase into fine particles having an average particle size of 5 μm or less. For example, while mixing the oil phase and the aqueous phase slowly, about 30 It is obtained by mixing and emulsifying for a minute, or finally obtaining a W / O type emulsion using an emulsifier such as a high-pressure homogenizer or a microfluidizer, and subjecting it to a drying treatment. Here, “to finally obtain a W / O type emulsion” means a mixture of an O / W type and a W / O type even if it is a W / O type or an O / W type at the initial stage of emulsification. However, it means that the W / O type is finally required. In addition,
In the present invention, the average particle size of the paste phase or the solid phase refers to a laser diffraction type particle size distribution analyzer (LA-500).
Mold, manufactured by Horiba, Ltd.).

Next, the oil phase of the oil composition used in the present invention will be described. The oil phase contains an emulsifier and an oil component. Foods, as the emulsifier,
Known emulsifiers used in the fields of feed, cosmetics, pharmaceuticals, industry and the like can be used without particular limitation except as described below. As the emulsifier used in the present invention, it is preferable to use an emulsifier having an HLB of 10 or less.
It is preferable to use an emulsifier having an HLB of 1 or more. H
When only an emulsifier having an LB greater than 10 is used, W / O
An oily composition cannot be obtained because a type emulsion cannot be prepared.

Examples of the emulsifier having an HLB of 10 or less include sorbitan fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, diglyceride, sucrose fatty acid ester, polyglycerin fatty acid ester, hydrogenated lecithin, lecithin and the like. Specific examples include sorbitan monooleate, sorbitan distearate, glycerin monostearate, glycerin monolinolate, esterified product of citric acid and glycerin monooleate, propylene glycol monostearate, glycerindiolate, glycerin dilinolate, Diglyceride obtained by transesterification of rapeseed oil and glycerin, diglyceride obtained by transesterification of safflower and glycerin, diglycerin distear , Diglycerin tristearate, hexaglycerin triolate, hexaglycerin pentastearate, tetraglycerin condensed ricinoleate, polyglycerin condensed ricinoleate, sucrose tri- or pentastearate, lecithin (manufactured by Nisshin Oil Co., Ltd.) , Lecithin DX, Basis LP-2
0), hydrogenated lecithin (Basis LP, manufactured by Nisshin Oil Co., Ltd.)
-20H). In the present invention, it is particularly desirable to use polyglycerin condensed ricinoleate alone or in combination with polyglycerin fatty acid ester, glycerin monofatty acid ester or lecithin. In the present invention, the above-mentioned emulsifiers may be used alone or in combination of two or more. The content of the emulsifier in the oil phase of the oily composition used in the present invention is 0.5 to 95% by weight, preferably 0.5 to 50% by weight, more preferably 1 to 30% by weight. is there.

In the present invention, an emulsifier having an HLB of 10 or more may be used in combination with an emulsifier having an HLB of 10 or less. At this time, HLB (calculated value) of all emulsifiers to be added
Must be 10 or less. Examples of emulsifiers having an HLB of 10 or more include sucrose fatty acid esters, polyglycerin fatty acid esters, extracted lecithin, enzymatically decomposed lecithin, hydrogenated lecithin, saponins, glycolipids, proteins, protein hydrolysates (excluding gelatin and glue), and the like. There is. Specifically, sucrose stearic acid monoester, hexaglycerin oleic acid monoester, decaglycerin stearic acid monoester, extracted lecithin (Nisshin Oil Co., Ltd.
Manufactured by Basis LS-60), enzymatically degraded lecithin (manufactured by Nisshin Oil Co., Ltd., Basis LG-10K, Basis LP-2)
0E), hydrogenated lecithin (Basis L, manufactured by Nisshin Oil Co., Ltd.)
S-60H), quillaja saponin, soybean protein hydrolyzate,
Sodium caseinate, wheat gluten hydrolyzate and the like. In the present invention, one or a combination of two or more of the above emulsifiers can be used in combination with a lipophilic emulsifier.

As the oil component used in the present invention, known oil components used in the field of foods can be used without particular limitation. The oily component is in a liquid state, but may be in a liquid state at normal temperature.
Any material that can be dissolved by heating can be used without particular limitation. Examples of the oily component include enzymatic treatment of hydrocarbons, esters, animal and vegetable fats and oils, waxes, goby fat, higher fatty acids, higher alcohols, silicone-based substances, sterols, and resins. (Hydrolysis, transesterification, etc.) and chemically treated (transesterification, hydrogenation, etc.), etc. From the viewpoint of production and handling, it is preferable to use an oil phase which is liquid or fluid at normal temperature. Examples of soybean oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, rice germ oil, wheat germ oil, brown rice germ oil, barley oil, macadamian nut oil, garlic oil, camellia Oil, palm oil, olive oil, jojoba oil, macadamian nut oil, avocado oil, borage oil,
Castor oil, linseed oil, perilla oil, eucalyptus oil, evening primrose oil,
Turtle oil, mink oil, lard, beef tallow, horse oil, snake oil, fish oil, egg oil, egg yolk oil, squalane, squalene, glyceryl tricaprylate, triglyceride of mixed fatty acids of caprylic and capric acids, and the like. .

Hardened soybean oil, hardened rapeseed oil, hardened palm oil, hardened fish oil, glyceryl tristearate, rosin, cholesterol, phytosterols (campesterol, stigmasterol, sitosterol, etc.), orange roughy oil, lanolin, Myristic acid,
Palmitic acid, isopalmitic acid, stearic acid, isomeric isoleic acid, linoleic acid,
Linolenic acid, ricinoleic acid, 12-hydroxystearic acid, 10-hydroxystearic acid, behenic acid, erucic acid, arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid, myristyl alcohol, cetyl alcohol, stearyl alcohol, isostearyl alcohol, behenyl alcohol, lanolin Alcohol, paraffin wax, microcrystalline wax, ceresin wax, beeswax, petrolatum, hard fat, carnauba wax, candelilla wax, rice wax, rice bran wax, wood wax shellac, essential oil components derived from animals and plants, etc. . These oil components may be used alone or in combination of two or more.

The oil phase of the oily composition used in the present invention may contain known additives such as preservatives, coloring agents and fragrances. When the additive is added, the amount of the additive is preferably 0.01 to 5% by weight based on the total weight of the oil phase of the oily composition. In the oily composition used in the present invention, the oil phase may contain an oil-soluble active substance. The oil-soluble active substance, for example, antioxidants,
Nutrient enhancers, drugs and animal and plant extracts; specifically, mixed tocopherol, dl-α-tocopherol, acetate-dl-α-tocopherol, tocotrienol, EPA, DHA, sesame oil extract, β -Carotene, vitamin A, rosemary oil, vitamin Ds, vitamin Ks, essential fatty acids, rice bran oil extract, γ-oryzanol, assembly extract, propolis extract, sage extract, pepper extract, squalene, terrapin oil, Liver oil and the like. The oil-soluble active substances may be used alone or in combination of two or more. When the oil-soluble active substance is contained in the oil phase, its content is preferably 0.1 to 99% based on the total weight of the oil phase.
%, More preferably 0.2 to 40% by weight.

The oily composition used in the present invention contains 1 to 80% by weight, preferably 5 to 80% by weight of the above-mentioned paste phase or solid phase.
70% by weight, more preferably 10 to 60% by weight, the oil phase is 99 to 20% by weight, preferably 95 to 30% by weight,
More preferably, the content is 90 to 40% by weight.

The method for producing the oily composition used in the present invention is not particularly limited, but it can be produced, for example, by the method described below. The method for producing an oily composition used in the present invention comprises adjusting a sweetener, a water-soluble film-forming agent, and an aqueous phase containing water to 10 to 90 ° C, and adding an oil containing the aqueous phase, an oily component, and an emulsifier. Phase and finally mix W /
O emulsion, followed by drying treatment so that the water content in the paste phase or solid phase is 30% by weight or less. When a thickening stabilizer or the like is added, it is mixed and dissolved in the aqueous phase. As the above-mentioned sweetener, water-soluble film forming agent, thickening stabilizer, oily component and emulsifier, those similar to those contained in the oily composition used in the present invention are used. The water is not particularly limited, and purified water, distilled water, tap water, and the like can be used. In the method for producing an oily composition used in the present invention, first, a sweetener and a water-soluble film forming agent are mixed with water to form an aqueous phase.
When a thickening stabilizer or the like is added to the aqueous phase, it is mixed with the aqueous phase here. Further, an additive or the like that can be contained in the paste phase or solid phase of the oily composition used in the present invention may be added to the aqueous phase. Next, the aqueous phase is adjusted to a temperature of 10 to 90C. Further, an emulsifier and an oil component are mixed to form an oil phase. The mixing ratio of the emulsifier in the oil phase is 0.5 to 95% by weight, preferably 0.5 to 50% by weight, more preferably 1 to 3% by weight based on the total weight of the oil phase.
0 weight. Further, an oily effective substance, an additive, and the like that can be contained in the oil phase of the oil composition used in the present invention may be added to the oil phase. Next, the oil phase and the aqueous phase are mixed to finally form a W / O emulsion. In this case, it is preferable to adjust the oil phase to a temperature of 10 to 90 ° C. By heating the oil phase, it becomes possible to add an oil component in a solid state at normal temperature. The mixing ratio of the aqueous phase and the oil phase (parts by weight of the aqueous phase / parts by weight of the oil phase) is preferably 90/10 to 5%.
/ 95, more preferably 80/20 to 10/9.
0.

The mixture of the water phase and the oil phase is finally mixed with W /
As a method for preparing an O-type emulsion, a conventionally known method can be used without any particular limitation. For example, a mixture of the above-mentioned water phase and oil phase is treated with a propeller, a homomixer, a homodisper, a high-pressure homogenizer, a microfluidizer. And the like, emulsification using an emulsifier. Subsequently, the W / O emulsion is subjected to a drying treatment so that the water content in the paste phase or solid phase is 30% by weight or less, preferably 0 to 20% by weight, more preferably 0 to 15% by weight, Most preferably, it is treated to be 0 to 10% by weight,
An oily composition. When the W / O emulsion in which the lipophilic emulsifier is densely arranged around the aqueous phase is dried to form a paste phase or a solid phase, the hydrophilic portion of the lipophilic emulsifier becomes a paste phase or a solid phase. Because of the dense arrangement around the paste or solid phase in the entrapped form, it is believed that the dispersion stability of the paste or solid phase in oil is very high. The method for drying the W / O type emulsion is not particularly limited, and for example, drying under reduced pressure, drying by heating,
Examples of the method include thin film distillation drying and freeze drying. Moreover, you may carry out in the state which warmed the said W / O type emulsion, and may perform after cooling the said W / O type emulsion to refrigeration temperature-room temperature.

Next, the emulsion composition of the present invention will be described in detail. The emulsified composition of the present invention has the oily composition described above as an internal phase and a polyhydric alcohol phase containing a hydrophilic emulsifying substance as an external phase, and the oily composition particles are dispersed in the polyhydric alcohol phase. are doing.

In the emulsified composition of the present invention, the mixing ratio of the oily composition and the polyhydric alcohol phase (parts by weight of the oily composition / parts by weight of the polyhydric alcohol phase) is from 1/99 to 80.
/ 20, preferably 5/95 to 60/40, more preferably 10/90 to 50/50. By adjusting the mixing ratio of the oily composition and the polyhydric alcohol phase, an emulsion having an opaque, translucent, and transparent appearance can be obtained. The average particle size of the emulsion composition of the present invention is 100 μm or less, preferably 50 μm or less, more preferably 20 μm or less, and most preferably 10 μm or less.

The polyhydric alcohol used in the present invention may be of various types, but is preferably a water-soluble alcohol having two or more, more preferably 2 to 12, and more preferably 2 to 6 hydroxyl groups in the molecule. Is good. For example, glucose, maltose, maltitol, sorbitan, sorbitol, sucrose, starch syrup, lactose, fructose, xylitol, inositol, erythritol, pentaerythritol, propylene glycol, 1,3-butylene glycol, ethylene glycol, glycerin, diglycerin, triglycerin , Polyglycerin (average degree of polymerization: 4 to 10), saccharified reduced starch, fructose fructose liquid sugar, fructose dextrose liquid sugar, and the like. These polyhydric alcohols may be used alone or in combination of two or more. The preferred content of the polyhydric alcohol is 50 to 99.9% by weight based on the total weight of the polyhydric alcohol phase.
Preferably 60-99.5% by weight, more preferably 70%.
９９99.5% by weight.

The above-mentioned hydrophilic emulsifying substance has an HLB of 7 to
20 emulsifiers or hydrophilic materials having an emulsifying function, for example, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, extracted lecithin, enzyme-decomposed lecithin, hydrogenated lecithin, saponin, glycolipid, gum arabic, protein, protein hydrolysate Degradation products, starch hydrolysates, processed starch, hemicellulose, starch microbial cultures, water-soluble film-forming synthetic polymers, and the like. The above-mentioned modified starch is obtained by processing starch or a starch hydrolyzate, and includes, for example, oxidized starch, monostarch phosphate, distarch phosphate, phosphorylated distarch phosphate, and acetylated distarch phosphate. ester,
Acetylated starch, acetylated distarch adipic acid, hydroxypropyl distarch phosphate, sodium octenylsuccinate starch, sodium octenylsuccinate hydrolyzate, and the like. Specific examples of the hydrophilic emulsifying ability substance include sucrose stearic acid monoester and tetraglycerin oleic acid monoester (manufactured by Nisshin Oil Co., Ltd .;
O-310), hexaglycerin oleic acid monoester, hexaglycerin oleic acid triester (TS-500, manufactured by Sakamoto Pharmaceutical Co., Ltd.), decaglycerin stearic acid monoester, lecithin (manufactured by Nisshin Oil Co., Ltd.)
Basis LP-20), extracted lecithin (Nisshin Oil Co., Ltd.)
Manufactured by Basis LS60), enzymatically degraded lecithin (manufactured by Nisshin Oil Co., Ltd., Basis LG-10K, Basis LP-20)
E), hydrogenated lecithin (Basis LP, manufactured by Nisshin Oil Co., Ltd.)
-20H, Basis LS-60H), Quiraya saponin,
Gelatin, glue, soy protein hydrolyzate (Nisshin Oil Co., Ltd., Solpy 2000), sodium caseinate,
Wheat gluten hydrolyzate, dextrin, esterified product of corn starch hydrolyzate and alkenyl succinic acid, arabinogalactan, corn fiber (for example, Nippon Shokuhin Kako Co., Ltd., Cell Ace # 40), fiber extracted from soybean ( Fuji Oil Co., Ltd., Soya Five-S),
Xylan, pullulan, carboxymethylcellulose and the like of flour are exemplified. The above hydrophilic emulsifying substances may be used alone or in combination of two or more. The preferred content of the hydrophilic emulsifying substance is 0.1 to 50% by weight, preferably 0.5 to 40% by weight, more preferably 0.5 to 3% by weight based on the total weight of the polyhydric alcohol phase.
0% by weight.

The above-mentioned polyhydric alcohol phase can contain a monohydric alcohol for the purpose of preservation, emulsion stabilization and the like. The monohydric alcohol is, for example, 99.5% ethanol or 90% ethanol. The monohydric alcohols may be used alone or in combination of two or more. The preferred content of the monohydric alcohol is
It is 0.5 to 20% by weight, more preferably 0.5 to 10% by weight, based on the total weight of the emulsion composition.

As the water used in the emulsion composition of the present invention, the same water as that used in the oily composition described above can be used.

The polyhydric alcohol phase of the emulsified composition of the present invention may optionally contain a thickening stabilizer used in the oily composition. Examples include gum arabic, xanthan gum, guar gum, locust bean gum, carrageenan, agar, pectin, sodium alginate, gellan gum and the like. The thickening stabilizers may be used alone or in combination of two or more. The amount of the thickening stabilizer added is 0.01 to 20% by weight, preferably 0.1 to 10% by weight, more preferably 0.1 to 5% by weight, based on the total weight of the emulsified composition.
It is.

Further, a known preservative, coloring agent, fragrance, pH adjuster, or the like can be added to the polyhydric alcohol phase of the emulsion composition of the present invention. When the additive is added, its content is preferably 0.01 to 5% by weight based on the total weight of the emulsified composition.

The method for producing the emulsion composition of the present invention is not particularly limited. For example, the emulsion composition can be produced by the method described below. In the method for producing an emulsified composition of the present invention, first, a hydrophilic emulsifying substance is dissolved in a polyhydric alcohol phase. Next, the aqueous phase is adjusted to a temperature of 10 to 90C. Also,
The oil composition containing the aqueous active substance is adjusted to a temperature of 10 to 90C. Next, the polyhydric alcohol phase and the oily composition are mixed and emulsified so that the oily composition becomes an internal phase and the polyhydric alcohol phase becomes an external phase. The emulsification temperature at this time is preferably adjusted to a temperature of 10 to 90 ° C. The mixing ratio of the oily composition and the polyhydric alcohol phase (parts by weight of the oily composition / parts by weight of the polyhydric alcohol phase) is 1/99 to 80/20, preferably 5/100.
/ 95 to 60/40, more preferably 10/90
５０50/50. The emulsification can be performed by a conventionally known method without any particular limitation. For example, the emulsification can be performed using an emulsifier such as a propeller, a homomixer, a homodisper, a high-pressure homogenizer, and a microfluidizer.

Next, the powder composition of the present invention will be described in detail. The powder composition of the present invention comprises the above-mentioned oil-based composition containing a sweetener and a powdered base material, and is obtained by adsorbing or including the oil-based composition on the powdered base material. The powder composition of the present invention contains the oily composition described above in an amount of 1 to 80% by weight, preferably 5 to 60% by weight, more preferably 10 to 80% by weight.
50% by weight, and 99 to 20% by weight, preferably 95 to 40% by weight, more preferably 90% by weight of the powdered base material.
５０50% by weight.

The powdered base material of the powdered composition of the present invention is a substance capable of adsorbing or including oil, such as starch, starch hydrolyzate, cyclodextrin, protein, protein hydrolyzate, complex protein, Modified starch, polyhydric alcohol, gum arabic, thickening stabilizer, starch microbial culture, hemicellulose, water-soluble film-forming synthetic polymer, and the like. The powdered base material may be used alone, or two or more kinds may be used in combination. The starch, starch hydrolyzate, cyclodextrin, protein, protein hydrolyzate, and composite protein used as the powdered base are, for example, corn starch, potato starch, wheat starch, rice starch, tapioca starch, or a mixture of these starches. Hydrolyzate, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, branched cyclodextrin, chemically modified cyclodextrin, corn protein, soy protein, sodium caseinate, glycoprotein, skim milk, and hydrolysis of these proteins object,
Gelatin, glue, wheat gluten hydrolyzate, lecithin protein complex and the like. The processed starch used for the powdered base material is obtained by processing starch or starch hydrolyzate, for example, oxidized starch, monostarch phosphate, distarch phosphate, phosphorylated distarch phosphate,
Acetylated starch diester, acetylated starch, acetylated distarch adipic acid, hydroxypropyl distarch phosphate, sodium octenyl succinate,
And sodium octenyl succinate hydrolyzate. Various alcohols can be used as the polyhydric alcohol used for the powdered base material, and the same alcohols as the polyhydric alcohols that can be used in the emulsion composition described above can be used. Examples of the thickening stabilizer used in the powdered base include xanthan gum, guar gum, locust bean gum, carrageenan, agar, pectin, sodium alginate, gellan gum and the like. The same starch microbial culture that can be used in the oily composition described above can be used as the starch microbial culture used for the powdered substrate. As the hemicellulose used for the powdered substrate, the same hemicellulose that can be used for the above-described oily composition can be used. As the water-soluble film-forming synthetic polymer used for the powdered base material, the same water-soluble film-forming synthetic polymer that can be used for the oil-based composition described above can be used. The above powdered base material may be used alone,
Alternatively, two or more kinds may be used in combination. The content of the powdered substrate is 20 to the total weight of the powdery composition.
It is 99% by weight, preferably 40 to 95% by weight, more preferably 50 to 90% by weight.

Further, the powder composition of the product of the present invention may contain a known powder fluidity improver (such as calcium lactate or silica gel),
Coloring agents, fragrances and the like can be blended or added. When the additive is added, the amount of the additive is preferably 0.01 to 5% by weight based on the weight of the powder.

The method for producing the powder composition of the present invention is not particularly limited. For example, it can be produced by the method described below. After charging the powdered base material into a stirrer such as a Hobart mixer, a Henschel mixer, an atomizer, a finer grinder, a coffee mill, a stone mill, and the like, slowly pour the oily composition into the flowing powdered base material.
By stirring, the powder composition of the present invention is obtained. The mixing ratio of the oily composition and the powdered substrate (parts by weight of the oily composition / parts by weight of the powdered substrate) is 1/99.
８０80/20, preferably 5/95 to 60/4
0, more preferably 10/90 to 50/50.

The amount of the oily composition, emulsion composition, or powder composition of the present invention added to food is 0.1% to 40%, and 0.1% to 40%.
-30% is preferable, and 0.1-20% is more preferable. The oily composition of the present invention having a sweet taste delaying effect can be used for foods in a state of being diluted with oil or as it is. The emulsified composition and the powdered composition having a sweet taste slow-acting function of the present invention can be used for food in a state of being dispersed in water or as it is. Further, the composition of the present invention, the sweetener is not in an aqueous solution state, but is coated with an oily component in a state of low moisture, deterioration of the sweetener itself, decomposition,
Corrosion and the like can be prevented.

Next, the case where the product of the present invention is used for a gum will be described. The amount of the oily composition of the present invention added to the gum is 0.1% to 20%, preferably 0.1% to 15%,
0.1% to 10% is more preferable. The amount of the emulsion composition or powder composition of the present invention added to the gum is 0.1% to 40%.
Is preferably 0.1% to 30%, more preferably 0.1% to 20%. Usually, the sweetener added to the gum base, the entire amount is immediately eluted in the mouth, so the time to feel sweetness is about 5 to 5 when measured according to the evaluation method of the present invention.
6 minutes. By adding the oily composition, the emulsified composition and the powdered composition having the sweetness slow-acting function of the present invention to chewing gum or balloon gum, the time to feel the sweetness when chewing the gum is further extended by about 2 to 3 minutes. Can last. This is because the slow-acting sweetening composition in the gum base is bitten in the mouth, so that the specific particulate sweetener does not dissolve into saliva at a time due to the sustained release elution phenomenon, but gradually elutes. It is thought to come.

[0037]

EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to the following examples.

In the following Production Examples 1 to 8 and Comparative Production Examples 1 to 5, the water content in the oily composition, the water content in the paste phase or solid phase of the oily composition, the paste phase or the solid phase The sweetener content in the paste and the average particle diameter of the paste phase or solid phase are values measured and calculated by the following method. [Moisture content in oily composition] The water content in the oily composition was measured by a drying loss method. [Moisture content in paste phase or solid phase] Since all water in the oily composition is contained in the paste phase or solid phase, it was determined from the water content of the oily composition by the following formula. Water content (% by weight) in paste phase or solid phase = (weight of water in oily composition / weight of paste phase or solid phase) × 10
0 [Sweetener content in paste phase or solid phase] Sweetener content (wt%) in paste phase or solid phase =
(Sweetener weight / paste phase or solid phase weight) × 100 [High sweetener content in paste phase or solid phase] High sweetener content in paste phase or solid phase (% by weight) = ( High-sweetness sweetener weight / paste phase or solid phase weight) × 100 [Average particle diameter of paste phase or solid phase] The average particle diameter of the paste phase or solid phase of the oily composition is measured by a laser diffraction particle size distribution analyzer ( LA-500, manufactured by Horiba, Ltd.).

Production Example 1 Enzyme-degraded Stevia (αG Suite P, manufactured by Toyo Seika Co., Ltd.)
X) 3.0 g, xylitol (manufactured by Towa Kasei Co., Ltd., xylit) 5.0 g, D-sorbitol solution (manufactured by Towa Kasei Kogyo Co., Ltd., sorbit L-70, water content: 30% by weight) 10.0 g And 47.0 g of water were mixed and heated to 60 ° C. to obtain an aqueous phase, and 30.0 g of rapeseed oil (Uniase R, manufactured by Nisshin Oil Co., Ltd.), polyglycerin condensed ricinoleate (Sakamoto Yakuhin Kogyo Co., Ltd.) ), SY Glister C
R-500, HLB: 2) 5.0 g were mixed and dissolved at 60 ° C. to obtain an oil phase. While slowly adding the aqueous phase to the oil phase, use a homomixer at 6000 rpm.
For 20 minutes at 60 ° C. to obtain a W / O emulsion. Next, the obtained emulsion was subjected to dehydration under reduced pressure using an evaporator, and the operation was stopped during the dehydration. As a result, a liquid transparent oily composition containing 27.4% by weight of a sweetener was obtained. The water content in the oily composition was 8.7% by weight, and the content of enzymatically degraded stevia was 5.5% by weight. The water content in the paste phase dispersed in the oil phase was 24.1% by weight, and the content of the sweetener was 75.9% by weight. The average particle size of the paste phase was 1.3 μm.

Production Example 2 Aspartame (manufactured by Ajinomoto Co., Inc., PAL SWEET)
DIET) 1.3 g, xylit 5.0 g, palatinit (Palatinit granular PN, manufactured by Mitsui Sugar Co., Ltd.)
0 g and water (58.7 g) were mixed, adjusted to pH 4 with citric acid, and heated to 60 ° C. to obtain an aqueous phase, and medium-chain fatty acid triglyceride (ODO, manufactured by Nisshin Oil Co., Ltd.) 25.0.
g, tocopherol (Tocopherol 100, manufactured by Nisshin Oil Co., Ltd.), 2.0 g of polyglycerin condensed ricinoleate (manufactured by Sakamoto Pharmaceutical Co., Ltd., SY Glister C)
R-310, HLB: 2) 2.5 g, glycerin fatty acid monoester (manufactured by Riken Vitamin Co., Ltd., Emulgy M)
U, HLB: 4.2) 0.5 g was mixed and dissolved at 60 ° C. to obtain an oil phase. While slowly adding the water phase to the oil phase, use a homomixer at 6000 rpm for 2 hours.
A W / O emulsion was obtained by mixing and emulsifying at 60 ° C. for 0 minutes. Next, the obtained emulsion was subjected to dehydration under reduced pressure using an evaporator, and the operation was stopped during the dehydration. As a result, a liquid translucent oily composition containing 26.2% by weight of a sweetener was obtained. The water content in the oily composition is 4.3% by weight, and the content of aspartame is 3.0% by weight.
Met. The water content in the solid phase dispersed in the oil phase was 14.1% by weight, and the content of the sweetener was 85.9% by weight. The average particle size of the solid phase was 1.1 μm.

Production Example 3 3.0 g of αG Sweet PX, 10.0 g of xylitol, fructooligosaccharide (Mei Oligosaccharide manufactured by Meiji Seika Co., Ltd.) 1
A mixture obtained by mixing 0.0 g and water (47.0 g) and heating to 60 ° C. was used as an aqueous phase, and Uniace R 10.0 g, pentaglycerin condensed ricinoleate (manufactured by Taiyo Kagaku Co., Ltd.,
A mixture of 5.0 g of Sunsoft NO818TY, HLB: 2) and 15.0 g of glycerol dioleate is mixed to give 60.
What was melt | dissolved at C was made into the oil phase. While slowly adding the aqueous phase to the oil phase, use a homomixer to mix
By mixing and emulsifying at 60 ° C. for 20 minutes at rpm, W /
An O emulsion was obtained. Next, the obtained emulsion was dehydrated under reduced pressure using an oil pump, and the operation was stopped during the dehydration. As a result, a liquid white oily composition containing 41.9% by weight of a sweetener was obtained. The water content in the oily composition was 3.4% by weight, and the content of enzymatically degraded stevia was 5.5% by weight. The water content in the solid phase dispersed in the oil phase is 7.
The content of the sweetener was 52.5% by weight.
The average particle size of the solid phase was 1.0 μm.

Production Example 4 PAL SWEET DIET 1.2 g, Erislit 10.0 g, Sorbit L-70, 5.0 g, water 58.
The mixture was heated to 60 ° C. and the mixture was heated to 60 ° C. to form an aqueous phase. 34) 1.0
g, polyglycerin condensed ricinoleate (manufactured by Riken Vitamin Co., Ltd., Poem PR-300, HLB: 1.g).
7) 5.0 g was mixed and dissolved at 60 ° C. to obtain an oil phase. A W / O emulsion was obtained by mixing and emulsifying at 60 ° C. for 20 minutes at 6000 rpm using a homomixer while slowly adding the aqueous phase to the oil phase. Then
The obtained emulsion was dehydrated under reduced pressure using an oil pump to obtain a liquid white oily composition containing 37.0% by weight of a sweetener. The water content in the oily composition is 0.1
% By weight, and the content of aspartame was 3.0% by weight. The water content in the solid phase dispersed in the oil phase is 0.1.
3% by weight and the content of sweetener was 99.7% by weight.
The average particle size of the solid phase was 0.5 μm.

Production Example 5 1.4 g of PAL SWEET DIET, 10.0 g of gelatin (Gelatin KC, manufactured by Nitta Gelatin Co., Ltd.), and 5 parts of water
After mixing 6.0 g and adjusting the pH to 4 with citric acid,
What was heated to was used as the aqueous phase. 28.0 g of cottonseed oil, SY
Glister CR-310, 4.5 g, and 0.1 g of lecithin (Lecithin DX, manufactured by Nisshin Oil Co., Ltd.) are mixed and mixed at 60 ° C.
The oily phase was used as the oil phase. A liquid white oily composition containing 3.0% by weight of a sweetener was obtained in the same manner as in Production Example 2 below. The water content in the oily composition was 5.2% by weight, and the content of aspartame was 3.0% by weight.
The water content in the solid phase dispersed in the oil phase is 17.5.
% By weight, and the content of the sweetener was 10.1% by weight. The average particle size of the solid phase was 1.3 μm.

Production Example 6 3.0 g of αG Suite PX, 5.0 g of maltitol (Amalti MR-50, manufactured by Towa Kasei Co., Ltd.), Arabic Gum (manufactured by Sanei Chemical Trading Co., Ltd., Arabic Cole S)
S) 10.0 g of water and 45.5 g of water were mixed, and the mixture was heated to obtain an aqueous phase, and 30.0 g of rice bran oil and 2.0 g of borage oil
g, polyglycerin condensed ricinoleate (manufactured by Taiyo Kagaku Co., Ltd., Sunsoft NO818H, HLB: 2)
4.0 g, glycerin fatty acid monoester (Emulgy MU, HLB: 4.2, manufactured by Riken Vitamin Co., Ltd.) 0.5
g was mixed and dissolved at 60 ° C. to obtain an oil phase. A W / O emulsion was obtained by mixing and emulsifying at 60 ° C. for 20 minutes at 6000 rpm using a homomixer while slowly adding the aqueous phase to the oil phase. Hereinafter, in the same manner as in Production Example 3, a liquid white oily composition containing 14.3% by weight of a sweetener was obtained. The water content in the oily composition is 2.9
% By weight, and the content of enzymatically degraded stevia was 5.3% by weight. The water content in the solid phase dispersed in the oil phase was 8.3% by weight, and the content of the sweetener was 40.7% by weight. The average particle size of the solid phase was 0.9 μm.

Production Example 7 1.4 g of PAL SWEET DIET, 9.0 g of Xylit 5.0, 9.0 g of Arabic Cole SS, 1.0 g of pullulan (Pullulan, manufactured by Hayashibara Co., Ltd.) and 52.6 g of water were mixed and heated to 60 ° C. The heated one is used as the water phase, and corn oil 2
The oil phase was obtained by mixing 6.0 g, Poem PR-300, 4.0 g, and 1.0 g of polyglycerin fatty acid ester (SY Glister PO-310, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and dissolving the mixture at 60 ° C. did. While slowly adding the water phase to the oil phase, use a homomixer at 6000 rpm for 2 hours.
A W / O emulsion was obtained by mixing and emulsifying at 60 ° C. for 0 minutes. Next, the obtained emulsion was dehydrated under reduced pressure using an oil pump to obtain a liquid white oily composition containing 13.4% by weight of a sweetener. The water content in the oily composition was 1.0% by weight, and the content of aspartame was 2.9% by weight. The water content in the solid phase dispersed in the oil phase is 2.8% by weight, and the content of the sweetener is 37.
It was 9% by weight. The average particle size of the solid phase was 0.7 μm.

Production Example 8 αG Suite PX 2.8 g, PAL SWEET DI
ET 0.2 g, Sorbit L-70, 5.0 g, water-soluble corn fiber (Nippon Shokuhin Kako Co., Ltd., Cell Ace # 25) 5.0 g, agar (Ina Food Industry Co., Ltd., Ultra Agar AX-30) A mixture obtained by mixing 1.0 g and 44.0 g of water and heating to 60 ° C. was used as an aqueous phase.
7.0 g, polyglycerin condensed ricinoleate (manufactured by Riken Vitamin Co., Ltd., Poem PR-300, HL
B: 0.3) 5.0 g was mixed and dissolved at 60 ° C. to obtain an oil phase. While slowly adding the aqueous phase to the oil phase, using a homomixer at 6000 rpm for 20 minutes,
A W / O emulsion was obtained by mixing and emulsifying at 60 ° C.
Next, the obtained emulsion was dehydrated under reduced pressure using an oil pump to obtain a liquid white oily composition containing 11.9% by weight of a sweetener. The water content in the oily composition was 0.1% by weight, and the contents of enzymatically degraded stevia and aspartame were 5.5% by weight. The water content in the solid phase dispersed in the oil phase was 0.4% by weight, and the content of the sweetener was 51.8% by weight. The average particle size of the solid phase is 0.1.
It was 5 μm.

Production Example 9 30 g of the oily composition obtained in Production Example 3 was heated to 60 ° C.
Hexaglycerin monostearin ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., SY Glister MO-500, HLB: 1)
1) 5 g, sorbit L-70, 63 g, and 99.5% ethanol 2 g were mixed and heated to 60 ° C. to obtain a polyhydric alcohol phase. While slowly adding the oily composition to the polyhydric alcohol phase,
A white emulsified composition containing a sweetener was obtained by mixing and emulsifying at 000 rpm for 20 minutes. When the emulsion composition was observed with a microscope, solid phase fine particles of 5 μm or less were present in the oil particles. In addition, 1 g of the obtained emulsion composition
Was added to 99 g of water to obtain a translucent white emulsion composition diluent.

Production Example 10 30 g of the oily composition obtained in Production Example 8 was heated to 60 ° C.
Polyglycerin fatty acid ester (Sakamoto Yakuhin Kogyo Co., Ltd.)
SY Glister MO-750, HLB12.9) 5
g, polyglycerin fatty acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd., SY Glister MS-500, HLB11.
6) Mix 0.5 g and 65.0 g of glycerin and mix at 60 ° C.
The mixture was heated to obtain a polyhydric alcohol phase. Thereafter, a white emulsion composition containing a sweetener was obtained in the same manner as in Production Example 9. When the emulsion composition was observed with a microscope, solid phase fine particles of 5 μm or less were present in the oil particles.

Production Example 11 50 g of a starch hydrolyzate (Pine Flow, manufactured by Matsutani Chemical Industry Co., Ltd.) and a starch hydrolyzate (Matsuya Chemical Industry Co., Ltd.)
Paindex # 3) 20.0 g was charged into a Hobart mixer, and the powder was rotated and fluidized.
After slowly dropping 30 g (50 ° C.) of the oily composition obtained in the above,
By stirring for 20 minutes, a powder composition having good flowability containing a sweetener was obtained. In addition, the obtained powder composition 1
g was added to 99 g of water to obtain a white emulsion. When this emulsion was observed with a microscope, it was found that 5
Solid phase fine particles of μm or less were present.

Production Example 12 40 g of cyclodextrin (Celdex B-100, manufactured by Nippon Shokuhin Kako Co., Ltd.) and 30 g of Paindex # 3 were put into a cutter mixer. 30 g of the oily composition of Production Example 3 was gradually added thereto, and the mixture was stirred and mixed for 1 hour to obtain a powder composition having good flowability containing a sweetener. Also, a translucent emulsion was obtained by adding 1 g of the obtained powder composition to 99 g of water. When this emulsion was observed with a microscope, solid phase fine particles of 5 μm or less were present in the oil particles.

Comparative Production Example 1 3.0 g of αG suite PX, 5.0 g of xylite, 10.0 g of sorbit L-70, 10.0 g of gelatin KC 10.0
g, 37.0 g of water and heated to 60 ° C. to form an aqueous phase, 30.0 g of Uniace R, SY Glister CR
The oil phase was obtained by mixing -500, 5.0 g, and g and dissolving at 60 ° C. The aqueous phase was slowly added to the oil phase, and the mixture was emulsified and stirred at 200 rpm for 20 minutes with a propeller stirrer to obtain a W / O emulsion. Next, by dehydrating the obtained emulsion under reduced pressure using an oil pump,
A liquid white oily composition containing 24.8% by weight of a sweetener was obtained. The water content in the oily composition was 1.0% by weight, and the content of enzymatically degraded stevia was 5.0% by weight. The water content in the solid phase dispersed in the oil phase was 2.3% by weight, and the content of the sweetener was 58.6% by weight. The average particle size of the solid phase was 6.2 μm. One day after preparation, a large amount of a sweetener and a precipitate of gelatin had formed.

Comparative Production Example 2 3.0 g of αG suite PX, 5.0 g of xylit, 10.0 g of sorbit L-70, 10.0 g of gelatin KC 10.0
g, 37.0 g of water and heated to 60 ° C. to form an aqueous phase, 30.0 g of Uniace R, SY Glister CR
The oil phase was obtained by mixing -500, 5.0 g, and g and dissolving at 60 ° C. The sweetener was mixed and emulsified at 6000 rpm for 20 minutes at 60 ° C. using a homomixer while slowly adding the aqueous phase to the oil phase to thereby add 15.0 of the sweetener.
A liquid white W / O emulsion containing 1% by weight was obtained. The water content in the emulsion was 40.0% by weight, and the content of enzyme-degraded stevia was 3.0% by weight. The water content in the aqueous phase was 61.6% by weight, and the content of the sweetener was 23.1% by weight. The average particle size of the emulsified particles was 1.8 μm.

Comparative Production Example 3 3.0 g of αG suite PX, 5.0 g of xylit, 10.0 g of sorbit L-70, 10.0 g of gelatin KC 10.0
g, 37.0 g of water and heated to 60 ° C. to form an aqueous phase, 30.0 g of Uniace R, SY Glister CR
The oil phase was obtained by mixing -500, 5.0 g, and g and dissolving at 60 ° C. A liquid white W / O is obtained by mixing and emulsifying at 6000 rpm for 20 minutes at 60 ° C. using a homomixer while slowly adding the aqueous phase to the oil phase.
An emulsion was obtained. Next, the obtained emulsion was dried using an evaporator for a shorter time than in Production Example 1, so that a liquid white W / containing 20.2% by weight of a sweetener and having a higher water content than Production Example 1 was obtained. An O emulsion was obtained. The water content in the emulsion was 19.4% by weight, and the content of enzyme-degraded stevia was 4.0% by weight. The water content in the aqueous phase was 36.5% by weight, and the content of the sweetener was 38.1% by weight. The average particle size of the emulsified particles was 1.7 μm.

Comparative Production Example 4 3.0 g of αG suite PX, 5.0 g of xylite, 10.0 g of sorbit L-70, 10.0 g of gelatin KC 10.0
g, SY Glister MO-500, 5.0 g, water 37.
An aqueous phase was obtained by mixing 0 g and heating to 60 ° C., Uniace R 30.0 g, SY Glister CR-500,
5.0 g and g were mixed and dissolved at 60 ° C. to obtain an oil phase. While the aqueous phase was slowly added to the oil phase, mixed emulsification was performed at 6000 rpm for 20 minutes at 60 ° C. using a homomixer, but the W / O emulsion was phase-inverted to become an O / W emulsion. As a result, no oily composition was obtained.

Comparative Production Example 5 30 g of the emulsified composition obtained in Comparative Production Example 2 was heated to 60 ° C. SY Glister MO-500, 5g, Sorbit L
A mixture of −70, 63 g and 29.5 g of 99.5% ethanol and heated to 60 ° C. was used as a polyhydric alcohol phase. While slowly adding the emulsified composition to this polyhydric alcohol phase, using a homodisper at 4000 rpm for 20 minutes,
By mixing and emulsifying, a white emulsified composition containing a sweetener was obtained. The emulsion composition was observed with a microscope, but no fine particles were present in the oil particles.

Comparative Production Example 6 30 g of the emulsified composition obtained in Comparative Production Example 3 was heated to 60 ° C. A mixture of SY Glister MO-750, 5 g, SY Glister MS-500, 0.5 g, and glycerin 65.0 g and heated to 60 ° C. was used as a polyhydric alcohol phase. Hereinafter, in the same manner as in Comparative Production Example 5, a white emulsion composition containing a sweetener was obtained. The emulsion composition was observed with a microscope, but no fine particles were present in the oil particles.

Comparative Production Example 7 Pine Flow 50 g, Pindex # 3, 20.0 g
Was added to a Hobart mixer, and the powder was rotated and fluidized, and 30 g of the oily composition obtained in Comparative Production Example 2 (5
(0 ° C.) was slowly added dropwise, followed by stirring for 20 minutes to obtain a powder composition containing a sweetener and having poor fluidity.
In addition, a white emulsion was obtained by adding 1 g of the obtained powder composition to 99 g of water. Observation of this emulsion with a microscope revealed that solid phase fine particles of 5 μm or less were slightly present in the oil particles.

[Storage stability of oily composition]
8. The oily compositions obtained in Comparative Production Examples 1 to 3 were placed in a thermostat at 5 ° C. and 40 ° C., and the appearance of the oily compositions after storage for 1, 3 and 6 months was visually observed. . Also,
The appearance of the oily composition after storing the oily composition at room temperature for 1 month, 3 months, and 6 months was also visually observed. Each was evaluated according to the following evaluation criteria. The table also shows the visual observations immediately after production. Table 1 shows the results
And 2. A: No abnormality was observed in the oily composition. ：: Oil phase separation of less than 1% of the total volume was observed. Δ: Oil phase separation of 1 to 5% of the total volume was observed. ：: Oil phase separation of 5% or more of the total volume was observed. □: Separation of a paste phase or a solid phase (or an aqueous phase) of less than 1% of the total volume was observed. (1): Separation of a paste phase or a solid phase (or an aqueous phase) of 1% or more of the total volume was observed. X: Mold occurred.

[0059]

[Table 1]

[0060]

[Table 2]

[Evaluation of Sustainability of Sweetness by Chewing Gum] An oily composition, an emulsifying composition and a powdery composition having a sweet-slowing effect were mixed with a chewing gum containing an amount of a high-intensity sweetener of about 0.1%. They were prepared, and they were chewed by five panelists for 12 minutes, the time when sweetness was felt was measured, and the average time was obtained. The chewing gum formulations are shown in Tables 3 and 5, and the test results are shown in Tables 4 and 6.

Embodiment 2

[Table 3]

[0063]

[Table 4]

Comparative Example 2

[Table 5]

[0065]

[Table 6]

[0066]

The oily composition containing a sweetener or the powder composition thereof according to the present invention comprises a paste phase or a solid phase containing a sweetener, preferably containing a water-soluble film-forming agent, an oily component and HLB. Is an oily composition comprising an oil phase containing an emulsifier of 10 or less, or an emulsion composition or a powder composition containing the oily composition, wherein the paste phase or the solid phase has an average particle diameter of 5 μm or less. Fine particles are dispersed in the oil phase, and the water content in the paste phase or solid phase is 30% by weight or less. For this reason, the gum containing the sweetener-containing composition has a significantly longer duration of sweetness than the conventional gum containing the sweetener as it is.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B014 GB17 GG07 GG12 GG14 GK03 GK07 GL06 4B026 DC01 DK01 DL02 DL03 DL04 DP10 DX05 DX08 4B035 LC01 LC16 LE01 LG09 LG12 LG15 LG20 LK03 LK13 LP24 4B047 LB09 LG10 LG10 LG30 LG10 LG36 LP07

Claims (11)

[Claims] 1. An oily composition in which a paste phase or a solid phase containing a sweetener is dispersed in an oil phase containing an oily component and an emulsifier having an HLB of 10 or less, wherein the paste phase contains the sweetener. Alternatively, an oily composition having a sweetness retarding effect, wherein the solid phase is fine particles having an average particle diameter of 5 μm or less, and the water content in the paste phase or the solid phase is 30% by weight or less. 2. The oily composition according to claim 1, wherein the sweetener is a high-sweetness sweetener. 3. The oily composition according to claim 1, wherein the paste or solid phase contains a water-soluble film-forming agent. 4. The water-soluble film-forming agent is one or more selected from gelatin, collagen peptide, glue, gum arabic, a microorganism culture of starch, hemicellulose, and a water-soluble film-forming synthetic polymer. 4. The oily composition having a sweet taste delaying function according to any one of items 3 to 3. 5. A paste or solid phase in an amount of 1 to 80% by weight.
The oily composition according to any one of claims 1 to 4, comprising 99 to 20% by weight of an oil phase. 6. An oily composition having a sweetness slowing effect obtained by subjecting a W / O emulsion obtained by emulsifying an aqueous solution containing a sweetener and an oil phase containing an oil component and an emulsifier to a drying treatment. 7. An emulsified composition comprising the oily composition having a sweet taste delaying function according to any one of claims 1 to 6 and a polyhydric alcohol phase containing a hydrophilic emulsifying substance. 8. A powder composition having a sweet taste delaying function, comprising the oily composition having a sweet taste delaying function according to any one of claims 1 to 6 and a powdered base material. 9. A gum, comprising the oily composition having a sweet-slowing effect according to any one of claims 1 to 6. 10. A gum comprising the emulsified composition having the function of delaying sweet taste according to claim 7. 11. A gum, comprising the powder composition having the function of delaying sweet taste according to claim 8.