JP2001078703A - Method of sweetness modification for fructose and application of the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a high-grade food capable of maintaining its sweetness by making fructose coexist with sucralose to modify the sweetness of fructose so as to turn the sweetness into full of sweetness similar to that of sucrose. SOLUTION: The subject method for modifying the sweetness of fructose by making fructose coexist with sucralose having a structure wherein the three hydroxyl groups on the 1-position and 6-position of fructose residue and the 4-position of glucose residue in a 1-α-D-glucopyranosyl-2-β-D-fructofuranoside molecule are substituted with chlorine atoms respectively. It is desirable that sucralose at 0.0005 to 0.0008 wt.% exists in the oral cavity in the range of concentration of the fructose usable as a sweetener for the frustose to have full of sweetness, and a food or fructose sweetness composition is prepared by making fructose coexist with sucralose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for improving the sweetness of fructose. The present invention also relates to a food product containing fructose, wherein the sweetness of the food product is modified. Further, the present invention relates to a fructose sweetener having a modified sweetness. The present invention is useful for food products containing fructose in general.

[0002]

2. Description of the Related Art Up to now, there has been almost no study on modifying the sweetness of fructose.

[0003]

[0005] Fructose is a sweetener that is widely present in nature and is particularly often contained in fruits, honey and the like, which are easily produced. In addition to being obtained by decomposition of sucrose and inulin, it is produced in large quantities at low cost by isomerization of glucose with alkali or enzymes, and is used in many fields including foods. Fructose has the sweetness of 1.3 to 1.7 times that of sucrose, the strongest among saccharides, and has the property that the sweetness increases as the temperature decreases. In addition, fructose is very difficult to crystallize and is rich in moisture retention. Therefore, in the field of foods and the like, in addition to the effect as a sweetener, such properties that cannot be obtained with sucrose are variously used. For example, in castella, sponge cake, yokan, etc., fructose is used as both a sweetener and an anti-drying agent.

[0004] However, fructose has a high degree of sweetness, but has a clear sweetness, a light sweetness and a good finish, and is not always required when a rich sweetness such as sucrose is required. Could not meet. Therefore, a sweetener composition of fructose with a modified sweetness, a fructose-containing food with a modified sweetness, a fructose-based sweetener whose sweetness is close to sucrose, and a rich sweetness is provided. Is required.

[0005] It is an object of the present invention to provide a method for modifying the sweetness of fructose to make the sweetness richer. Further, another object of the present invention is to provide a food having a more sweet taste by modifying the sweetness of a food containing fructose. Further, another object of the present invention is to provide a fructose sweetener composition in which the quality of sweetness is modified to be more rich.

[0006]

Means for Solving the Problems The present inventors have conducted various studies on fructose and foods containing fructose in order to improve the sweetness of the food to have a rich taste, and the problem has been solved by allowing sucralose to coexist. Further, it was confirmed that the effect was exhibited not only in foods to which fructose was added, but also in foods originally existing as components in foods, and the present invention was completed. Was.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, sucralose is a 1-α-D-glucopyranosyl-2-β-D-fructofuranoside molecule (D-glucose and D-fructose are glycoside-linked to each other by reducing groups. Is a high-potency sweetener having a structure in which three hydroxyl groups at positions 1 and 6 of the fructose residue and the 4-position of the glucose residue in the non-reducing disaccharide molecule are substituted with chlorine molecules (UK Patent No. 1543167).
issue).

In order to achieve the effects of the present invention, it is only necessary that fructose and sucralose coexist as a result.
According to the present invention, as a method for improving the sweetness of fructose,
It is sufficient that fructose and sucralose coexist in the oral cavity when eating the sweetener or food. There are no particular restrictions on the timing or order of coexistence. In addition, fructose and sucralose do not necessarily need to coexist in the same food, and even if they are separately contained in different foods, it is sufficient if fructose and sucralose coexist at the time of eating. For example, this is the case when soft ice cream contains fructose and its topping or corn cup contains sucralose.

[0009] In addition, the food according to the present invention in which fructose and sucralose coexist, as long as fructose and sucralose coexist by the time of eating the food, as described above. The same applies to the point that the coexistence time and order are not particularly limited, and that fructose and sucralose do not necessarily need to coexist in the same food.

The food to which the present invention can be applied is not particularly limited, and may be any food containing fructose. The type of food may be confectionery, processed food, beverage, frozen dessert, fish meat / animal meat food, or the like. For example, sucralose-containing powder may be sprinkled on the surface of a fruit containing fructose, sucralose may be contained in fruit puree, and sucralose may be contained in fruit juice. In addition, sucralose may be mixed or sprinkled with honey or food containing honey, and food containing fructose or food containing fructose as a raw material, sucralose may be included as a raw material, or sucralose may be included as another food You may eat together with food.

Further, the fructose sweetener composition according to the present invention, in which fructose and sucralose coexist, only needs to coexist fructose and sucralose as a whole sweetener composition, Irrespective of the dosage form, such as solid, liquid or liquid, and it does not matter whether it is one agent or two agents. As a sweetener composition, a powder mixture of fructose and sucralose may be used,
It may be obtained by spraying a sucralose solution on fructose powder, or may be obtained by spraying a fructose solution on sucralose powder. Alternatively, a mixture obtained by mixing a fructose solution and a sucralose solution and drying the mixture may be used. The drying method is not particularly limited, and various methods such as spray drying, drum drying, and freeze drying can be used. The fructose sweetener composition according to the present invention may contain other foods and food additives as long as the effects of the present invention are not impaired.

In order to achieve the effects of the present invention, the concentration of sucralose at the time of eating is 0.0002% (weight) irrespective of the concentration of fructose and the mixing ratio in the composition.
All that is required is the above. This is probably due to the characteristics of human taste, but within the concentration range of fructose that can be used as a sweetener, the presence of a certain amount of sucralose in the oral cavity at the same time causes the sweetness of fructose to be reduced. It is because it is given and felt. Preferably 0.0005% (weight) or more and 0.0008
% (Weight) or less. If less than 0.0002% (weight), the effect of the present invention is weak. For the purpose of modifying the sweetness quality of fructose, there is no particular upper limit, but since sucralose itself is a high-sweetness sweetener, if it is too much, the sweetness of sucralose itself becomes dominant, and in some cases it is not suitable for use It is possible. Generally, sucralose should be reduced to 0.00165% (weight) or less when eating. However, the optimum concentration varies depending on the degree of sweetness and sweetness required, the type of food, the temperature at the time of eating, and the like, and is appropriately adjusted by those skilled in the art. For this reason, the concentration is not necessarily limited to the above-mentioned concentration range, and sucralose may be allowed to coexist as long as the effects of the present invention are exhibited.

[0013]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples, but the present invention is not limited to these examples.

Example 1 Sucralose was added to a 10% (following by weight) aqueous solution of fructose (normal temperature) at 0.0, 0.0002 and 0.0
004, 0.0006% coexistence and the sweetness was observed. Then, when it was 0%, the sweetness was light and had a sharp finish, but when sucralose was added, the sweetness became sucrose-like, and the sweetness of fructose was reduced. Had been modified. As the amount of sucralose increased, the sweetness increased, but sucralose was 0.00.
At 04%, the addition of koku to the sweetness was recognized, although the sweetness due to sucralose was hardly felt.

EXAMPLE 2 Sucralose was added to an aqueous solution (normal temperature) of a 10% (in the same weight or less) solution of invert sugar at 0.0, 0.0002, 0.0004,
0.0006% coexistence and sweetness quality. Then 0%
When sucralose was added, it was a sweet taste with a sucrose-like body, and was 50% in invert sugar.
It was found that the sweetness of fructose contained was modified.

Example 3 Commercially available honey was used as a 10% (by weight) aqueous solution, and sucralose was added to each of 0.0, 0.0002, 0.0004,
0.0006% coexistence and sweetness quality. Then 0%
When sucralose was added, the sweetness was sucrose-like, and the sweetness of fructose derived from honey was improved. Had been quality.

Example 4 A cocoa milk drink was prepared according to the following formulation. Prescription milk 10 kg skim milk powder 3.5 fructose 5.5 sucralose 0.000006 cocoa powder 1 emulsifier 0.45 fragrance 0.08 water balance 100 L As a result, the cocoa milk beverage according to the present invention did not contain sucralose. Compared to the case, it was a sweet cocoa milk drink with a sucrose-like body.

Example 5 According to the following formulation, a strawberry-flavored sour milk drink was prepared. Formulation Skim milk powder 1.5 kg Fructose 2.5 Sucralose 0.000825 kg Strawberry concentrated fruit juice 0.22 Na citrate 0.32 Emulsifier 0.4 Fragrance 0.12 Water balance 100 L As a result, the strawberry flavor according to the present invention is obtained. The sour milk drink was a sweet sour milk drink to which sucrose-like body was imparted as compared with the case where sucralose was not added.

Example 6 A matcha milk beverage was prepared according to the following formulation. Prescription milk 10 kg skim milk powder 3.5 fructose 5.8 sucralose 0.00066 Matcha 0.9 emulsifier 0.48 flavor 0.27 coloring 0.03 water balance 100 L As a result, the matcha milk beverage according to the present invention is In comparison with the case where sucralose was not added, it was a sweet matcha milk drink having a sucrose-like body.

Example 7 Apple-flavored soft drink (no fruit juice) was prepared according to the following formulation. Formulation Fructose 3.7 kg Fructose dextrose liquid sugar 8 Sucralose 0.000495 DL-malic acid 0.07 Na citrate 0.03 Emulsifier 0.052 Fragrance 0.22 Water balance 100 L As a result, the soft drink according to the present invention The water was sweetened soft drink to which sucrose-like body was imparted compared to the case where sucralose was not added.

Example 8 100 parts by weight of fructose and 0.01 part by weight of sucralose were uniformly mixed in a tank using a jet stream to obtain a fructose sweetener composition.

Example 9 A powder of 100 parts by weight of fructose was put into a spray drier, and an aqueous solution of 1 part by weight of sucralose was sprayed thereon to obtain a fructose sweetener composition.

Example 10 Fructose (50 parts by weight) and sucralose (0.002 parts by weight) were dissolved in water to make 100 parts by weight, which was freeze-dried to obtain a fructose sweetener composition.

Example 11 100 parts by weight of invert sugar and 0.02 parts by weight of sucralose were uniformly mixed in a tank using a jet stream to obtain a fructose sweetener composition.

EXAMPLE 12 Sucralose was added to banana puree at 0.00 and 0.00, respectively.
02, 0.0004, 0.0006% coexistence, and sweetness was observed. As a result, when sucralose was added as compared with the case of 0%, the sweetness increased in all cases, and the banana puree was delicious.

Example 13 Sucralose was added to peach juice in amounts of 0, 0.0002,
0.0004% and 0.0006% coexist, and the sweetness was observed.
As a result, when sucralose was added, the sweetness increased in all cases, and the juice was delicious when compared to the case of 0%.

Example 14 Sucralose 0.01 was added to 100 parts by weight of fructose-glucose liquid sugar.
The parts by weight were uniformly mixed to obtain a liquid fructose sweetener composition.

[0028]

According to the present invention, the clean, light, and crisp sweet qualities that have been both a characteristic and a disadvantage in the sweet qualities of fructose are converted into sucrose-like sweet qualities. Could be quality. As a result, it has become possible to provide a sweetener composition and a food that meet the requirements of the degree of sweetness and sweetness and that make use of the characteristics of fructose. As a secondary effect of the present invention, the sweetness can be maintained in addition to the modification of the sweetness. That is, when fructose is eaten, the sweetness decreases faster than sucrose and the persistence of the sweetness is short, for example, when drinking matcha after eating a yokan using fructose as a sweetener, the sweetness does not persist and matcha There was a drawback that the bitterness was felt more strongly. However, according to the present invention, the matcha can be drunk with the sweetness lasting and the sweetness remaining in the mouth, and both the yokan and the matcha can be eaten deliciously. As a result, not only the sweetness quality of fructose but also the duration of sweetness can be arbitrarily adjusted as required, and the variety of food products using fructose can be enriched. The present invention
Particularly useful in the food industry.

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Claims (3)

[Claims] 1. A method for improving the sweetness of fructose, wherein fructose and sucralose coexist. 2. A food product in which fructose and sucralose coexist. 3. A fructose sweetener composition in which fructose and sucralose coexist.