JP2001161308A - Sweetener composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweetener excellent in sweetness and sweetness quality by including acesulfame potassium salt, a sugar alcohol, and α-glucosylstevia sweetener or stevia extract. SOLUTION: This sweetener composition is obtained by including acesulfame K, about 0.06-15 pt(s).wt. of an α-glucosylstevia sweetener per acesulfame K, and about 20-3,000 pts.wt. of a sugar alcohol, or by including acesulfame K, about 0.04-13 pt(s).wt. of a stevia extract per acesulfame K, and about 20-3,000 pts.wt. of a sugar alcohol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweetener having excellent sweetness and sweetness including acesulfame potassium (hereinafter referred to as acesulfame K) and a sugar alcohol and α-glucosylstevia sweetener or stevia extract. is there.

[0002]

BACKGROUND OF THE INVENTION Acesulfame K has about 200 times the sweetness of sugar, has no calories, is indigestible and non-cariogenic, and has other advantages over sugar. It has a clear and sweet taste,
It can be said that the sweetness is not wide, and the aftertaste is small, but bitterness remains, and the sweetness does not last as long as sugar, that is, the taste is completely different from sugar as a sweetener.

[0003] Sugar alcohol, like Acesulfame K, is caloric-free or low-calorie, and has advantages over sugar such as indigestibility and non-cariogenicity. Although it has a clear and sharp sweetness, it can be said that sweetness has no width,
In addition, it has bitterness and / or unpleasant taste (taste other than sweetness and bitterness), and further has a feature that the sweetness does not last as long as sugar, that is, the taste is different from sugar as a sweetener. In addition, the sweetness is only about 0.4 to about 0.9 times that of sugar, and the cost of sweetening is higher than that of sugar, thus increasing the cost of the products used. Moreover, since it has a laxative effect, it is difficult to substitute sugar by using only sugar alcohol.

[0004] As sugar alcohols, erythritol,
Maltitol, sorbitol, xylitol, mannitol, reduced palatinose, reduced starch saccharified product, and reduced lactose can be mentioned. Preferred are erythritol, maltitol and xylitol, and more preferred is erythritol.

[0005] α-Glucosylstevia sweetener has about 150 to about 180 times the sweetness of sugar, is low in calories like Acesulfame K, and has other advantages such as being a natural sweetener. However, it is characterized in that the sweetness appears later than sugar, and the sweetness persists and remains.

[0006] α-glucosyl stevia sweetener (hereinafter referred to as α
-GS), or the stevia extract is added to Acesulfame K at a certain ratio to improve the sweetness and sweetness of Acesulfame K, thereby obtaining a synergistic effect. By adding a constant ratio to K, the body can be further increased, and the ratio of α-glucosyl rebaudioside A or rebaudioside A to α-glucosyllestebioside or stevioside can be reduced, respectively, The disadvantages of sugar alcohols are also improved,
The present invention has been completed based on the finding that a synergistic effect can be obtained.

[0007]

SUMMARY OF THE INVENTION The present invention relates to acesulfame K and 1 part of acesulfame K in an amount of about 0.06 parts.
About 15 parts of α-glucosyl stevia sweetener and about 20
Or about 3000 parts of a sugar alcohol, or about 0.04 parts to about 13 parts of stevia extract and about 20 parts to about 3,000 parts of acesulfame K and acesulfame K for acesulfame K. A sweetener composition comprising a sugar alcohol is provided. All parts are by weight unless otherwise specified.

Acesulfame K is a generic name for a synthetic sweetener having the following structural formula: Developed by Hoechst in 1967 and registered with the World Health Organization (WHO). It is already approved as a food additive in each country. The safety has been confirmed in various tests, and the daily intake (ADI)
Is set at 15 mg / kg / day.

Embedded image

Acesulfame potassium (Acesulfame K, Acesulfame Potassium, Acesulfame K) is a white crystalline powder, easily soluble in water, and its sweetness is about 200 times that of sucrose.
(3% sucrose solution), non-caloric, non-cariogenic.

[0010] α-Glucosylstevia sweetener can be obtained by subjecting stevia extract to α-addition of glucose using cyclodextrin glucosyltransferase and further controlling the sugar chain.

Stevia is a perennial plant of the family Asteraceae native to Paraguay in South America, and its scientific name is Stevia Rebaudiana Bertoni. Since stevia contains a sweet component having a sweetness 300 times or more that of sugar, stevia is cultivated to extract the sweet component and use it as a natural sweetener.

Stevia is stevioside (C ₃₈ H)
₆₀ O ₁₈ , molecular weight 804), rebaudioside A (C ₄₄
H ₇₀ O ₂₃ , molecular weight 966), rebaudioside C,
Contains sweetening ingredients such as D, E and Zurcoside A. Stevia varieties that are generally cultivated contain stevioside (ST) as the main component of the above sweetness components and rebaudioside A (RA)
The content of rebaudioside C is about three tenths to four times that of stevioside, and the content of rebaudioside C is slightly lower than that, but depending on the cultivar, it does not contain rebaudioside A and C, and furthermore rebaudioside C , Etc. as a main component.

Among the tastes perceived by the tongue such as astringency and bitterness, the quality of sweetness is very subtle. Stevioside is used in the food industry as a natural sweetener because it has 300 times the sweetness of sugar as compared to a 0.5% aqueous solution of sugar. The sweetness is relatively similar to sugar, but has the disadvantage that unpleasant tastes such as bitterness remain as aftertaste. Therefore, including a large amount of stevioside is not preferable as a sweetener. In contrast, rebaudioside A has good sweetness and 1.3 to 1.5 times the sweetness of stevioside.

As for stevia, breeding improvement is carried out by repeatedly crossing and selecting from conventional varieties, and stevia varieties having a high content ratio of rebaudioside A (RA) to stevioside (ST) are obtained. By extracting the components, an excellent sweetener having a high content ratio of rebaudioside A to stevioside has been produced (Japanese Patent Application Laid-Open No. 59-5978).
048848, JP-A-60-160823, JP-A-61-202667, etc.).

The stevia extract is obtained by extracting stevia containing rebaudioside A at a ratio of at least 1.5 times that of stevioside with water or a water-containing solvent, and extracting the resulting extract with an ion exchange resin or an adsorption resin. After decolorization and purification, the extract is concentrated or further dried, or the extract is crystallized using an organic solvent. Preferably, the higher the content ratio of rebaudioside A to stevioside, the better the sweetener.

The stevia extract used in the present invention is a sweetener containing rebaudioside A: stevioside = 3 or more and 2: 2 or less, and contains rebaudioside A and stevioside in an amount of 60% or more. is there. The ratio of rebaudioside A to stevioside can be adjusted by purification, addition of rebaudioside A, or the like.

The stevia extract of the present invention has a taste of stevioside, which is a conventional stevia extract, and has a sweetness of about 140 times that of a 3% aqueous solution of sugar. ~ 290 times, Acesulfame K
It has the advantage of being low in calories as well as being a natural sweetener. The appearance of sweetness is slower than that of sugar, and it has a characteristic that sweetness remains after sugar.

Α-Glucosylstevia sweetener (α-GS)
Is α-glucosyl obtained by adding α to glucose using a cyclodextrin glucosyltransferase to a stevia extract containing rebaudioside A at least 1.5 times that of stevioside, and further adjusting the sugar chain. It is a sweetener containing rebaudioside A as a main component.

The α-glucosyl stevia sweetener used in the present invention contains α-glucosyl stevioside: α-glucosyl rebaudioside A = 1 or less and 1.5 or more.

About 20 parts to about 3,000 parts of sugar alcohol,
And about 0.06 parts to about 15 parts of a sweetener containing α-glucosyl rebaudioside A as a main component and Acesulfame K
By adding to 1 part, aftertaste bitterness can be removed, and a high-quality sweetener whose appearance of sweetness is close to that of sugar can be obtained. Acesulfame K and sugar alcohol and α-glucosyl stevia sweetener alone or in combination of two kinds We succeeded in improving the taste quality compared to.

In addition, about 20 parts to about 3,000 sugar alcohols
By adding 0 parts and about 0.04 parts to about 13 parts of stevia extract to acesulfame K, a high-quality sweetener having a bitter aftertaste and the appearance of sweetness close to that of sugar is obtained, and Acesulfame K is obtained. In addition, the taste quality was successfully improved as compared with the sugar alcohol and stevia extract alone or in combination of the two. Sugar alcohol about 20 parts to about 3,
By adding 000 parts to 1 part of acesulfame K, the taste quality of acesulfame K can be improved even when a stevia extract having a relatively low content of rebaudioside A is used.

[0022]

DETAILED DESCRIPTION OF THE INVENTION The amount of sugar alcohol added to 1 part of acesulfame K is preferably about 20 parts to about 3,000 parts.
0 parts, more preferably about 80 parts to about 2000 parts, even more preferably about 150 parts to about 1000 parts, and most preferably about 190 parts to about 500 parts.

The addition amount of the α-glucosyl stevia sweetener to 1 part of acesulfame K is preferably about 0.06 parts to about 15 parts, more preferably about 0.09 parts to about 1 part.
0 parts, more preferably about 0.14 parts to about 5 parts, and most preferably about 0.18 parts to about 1.3 parts.

The amount of the stevia extract to 1 part of acesulfame K is preferably about 0.04 parts to about 13 parts, more preferably about 0.1 parts to about 8 parts, and even more preferably about 0.2 parts. Parts to about 4 parts, most preferably about 0.3 parts to about 1.6 parts.

In the present invention, it is possible to use a conventional Stevia rebaudiana Bertney variety. However, since the recovery rate of rebaudioside A is reduced in the recrystallization step, it is preferable to use 1. It is better to use a new variety of Stevia rebaudiana Bertney containing rebaudioside A 5 times or more (see JP-A-60-160823 and JP-A-63-173531).

Breeding process of new stevia varieties The stevia extract of the present invention may be any breeding method or cultivation method capable of obtaining a stevia extract containing rebaudioside A at least 1.5 times that of stevioside. Any other method may be used.

From October to December 1979, a Stevia native variety S having a rebaudioside A content of six-tenths that of stevioside was used in the Niimi Plant of Morita Chemical Industry Co., Ltd. in Ashimi, Okayama Prefecture. The seeds obtained are artificially crossed at the same time, and the obtained seeds are sown in the nursery greenhouse at the same place in early March, 1980.
The seedlings germinated and grown in early May of the same year were transplanted to the field, and
The sweet component content was investigated at the beginning of the month, and a seedling containing rebaudioside A1 at least 1 times that of stevioside was selected and designated as SF1.

SF1 was propagated in cuttings, and 10-12
The seeds were artificially crossed in a greenhouse in May, and the obtained seeds were sown in a greenhouse for raising seedlings in February 1981.
The seedlings that grew and germinated in the beginning of the month were transplanted to the field, the content of sweetness components was investigated in the beginning of August of the same year, and seedlings containing rebaudioside A at a ratio of 1: 1.5 or more to stevioside were selected, and SF2 and SF2 were selected. did.

Similarly, SF2 was propagated in cuttings, and
The artificial seeds were crossed artificially in a plastic greenhouse in December to December, and the obtained seeds were sown in a nursery plastic greenhouse in February 1982, and the seedlings germinated and grown in early May of the same year were transplanted to a field.
The sweet component content was investigated at the beginning of the month, and seedlings containing rebaudioside A at a ratio of 1: 2.56 or more to stevioside were selected and designated as SF3.

The seedlings obtained in SF2 and SF3 were each propagated in 100 cuttings, and the content of the sweetness component in the dried leaves was investigated. The dried leaves A (Stevioside 3.6)
%, Rebaudioside A 5.6%, rebaudioside C1.1%), dried leaf B (stevioside 2.7%, rebaudioside A 7.1%, rebaudioside C1.
1%) dried leaf C (Stevioside 1.0%, Rebaudioside A 9.1%, Rebaudioside C 0.9%). Any of these plants or dried leaves can be used to obtain a stevia extract.

Method for producing a sweetener containing α-glucosyl rebaudioside A as a main component Stevia containing rebaudioside A at least 1.5 times the amount of stevioside
Extract a plant or dried leaf of a new species of Rebaudiana Bertney with water or a water-containing solvent, decolorize the obtained extract using an ion exchange resin, an adsorption resin, purify, and then concentrate or further dry the extract, or The extract is recrystallized using an organic solvent, and glucose is α-added using cyclodextrin glucosyltransferase, and α-1,4-glucosidase is allowed to act on the extract to control the added sugar chain. Alternatively, a plant or dried leaf of a conventional Stevia rebaudiana Bertney variety is extracted with water or a water-containing solvent, and the resulting extract is decolorized using an ion exchange resin, an adsorption resin, etc., purified, and then concentrated or further concentrated. Dried and recrystallized using an organic solvent, glucose is α-added using cyclodextrin glucosyltransferase, and α-1,4-glucosidase is acted on to obtain an added sugar chain. Is also good.
The obtained α-glucosyl stevia sweetener contains α-glucosyl stevioside 34% or less and α-glucosyl rebaudioside A 51% or more.

Method for producing stevia extract Stevia rebaudiana Bertney containing 1.5 or more times the amount of rebaudioside A with respect to stevioside A new plant or dried leaf is extracted with water or a water-containing solvent. The obtained extract is decolorized and purified using an ion exchange resin and an adsorption resin, and then concentrated or further dried, or the extract is crystallized using an organic solvent. Alternatively, a plant or dried leaf of a conventional Stevia rebaudiana Bertney variety is extracted with water or a water-containing solvent, and the resulting extract is decolorized using an ion exchange resin, an adsorption resin, etc., purified, and then concentrated or further concentrated. It may be dried and crystallized using an organic solvent.

The sweetener of the present invention includes sugars such as sugar, fructose, glucose, lactose, maltose, isomerized sugar, starch syrup, isomerized lactose, fructooligosaccharides, maltooligosaccharides, galactooligosaccharides, palatinose and glucosylsucrose, sucralose and aspartame. , Alitame, saccharin, saccharin sodium, glycyrrhizin, thaumatin and the like, and can be formulated together with additives such as sweeteners, diluents, dispersants and excipients. Further, they can be added in the food production process.

The abbreviations have the following meanings. AK Acesulfame K RA-A and RA-C Stevia extracts (A and C have different ratios of rebaudioside A and stevioside) α-GS-A and α-GS-C Stevia extracts Thing R
Α-Glucosyl stevia sweetener obtained from AA and RA-C The sweetness of each is AK about 200 times and erythritol about 0.5 compared to sugar (3% aqueous solution).
3 times, maltitol ... about 0.60 times, α-GS-A
・ About 150 times, α-GS-C ・ ・ About 180 times, RA-A
・ ・ About 180 times, RA-C ・ ・ About 270 times.

[0035]

EXAMPLE 1 Stevia extract A (RA-A) Stevia dried leaf A (3.6% stevioside, 5.6% rebaudioside A, 1.1% rebaudioside C)
Was extracted several times with 10 to 20 times the amount of water until the sweetness was no longer felt, and the extract was packed with a column filled with 200 mL of a cation exchange resin (Amberlite IR120B) and an anion exchange resin (Duolite A- 4) 20
After passing through a column filled with 0 mL, the passing solution is passed through a column packed with 200 mL of synthetic adsorption resin (Diaion HP-20) to adsorb the sweet component, washed well with water, and eluted with 400 mL of methanol. 13. The eluate was concentrated under reduced pressure and dried to give RA-A (Stevia extract A) as a pale yellow powder.
4 g were obtained. Stevioside: 30.3% Rebaudioside A: 47.1% Rebaudioside C: 9.1%

Example 2 Production of α-Glucosyl Stevia Sweetener A (α-GS-A) 4 g of the above extract A and 10 g of dextrin having a DE (starch decomposition rate) of 10 as an α-glucosyl saccharified product were mixed with 25 m of water.
After heating and dissolving in L, the mixture was cooled to 70 ° C., calcium chloride was added so as to be 1 mmol based on the total amount of the substrate, the pH was adjusted to 6.0, and 100 units of cyclodextrin glucosyltransferase was added. The reaction was performed at 70 ° C. for 24 hours. Thereafter, the reaction solution was kept at 95 ° C. for 30 minutes to inactivate the enzyme by heating.

Example 3 Control of Added Sugar Chain The reaction solution obtained in Example 2 was cooled to 50 ° C., and commercially available glucoamylase (glucozyme, manufactured by Nagase Sangyo Co., Ltd.) was added to a solid content of 1.0. % By weight and reacted at a temperature of 50 ° C. for 5 hours. Each reaction solution was kept at 95 ° C. for 30 minutes to inactivate the enzyme.

After the reaction solution was filtered, the sweet component was adsorbed through a column packed with 200 mL of synthetic adsorption resin (Diaion HP-20), washed thoroughly with water, and washed with methanol 40%.
Elute at 0 mL.

The passing solution was passed through a column filled with 200 mL of a cation exchange resin (Amberlite IR120B) and a column filled with 200 mL of an anion exchange resin (Duolite A-4) to perform desalting and decolorization. The concentrate was dried under reduced pressure and dried to obtain 5.8 g of α-glucosyl stevia sweetener: α-GS-A (α-glucosylated stevia extract A) as a white powder.

Example 4 Acesulfame K (A) corresponding to the sweetness of a 3% sugar solution
K) Acesulfame K as a control with a 0.015% aqueous solution
Is replaced with the sweetness of erythritol instead of the sweetness of 0.00175%, which is 5% of the concentration of 0.015%, to give erythritol 0.283% [= 0.00075% × 200 (AK sweetness) /0.0. 53 (the sweetness of erythritol)], and the concentration of acesulfame K is 0.015%, which is 5%.
The degree of sweetness of 07.5% is replaced with the degree of sweetness of the α-glucosylstevia sweetener (α-GS-A) obtained in Example 3, and α-GS-A 0.001% [= 0.00075% × 20.
0 (sweetness of AK) / 150 (sweetness of α-GS-A)], and acesulfame K 0.0135%, erythritol 0.283% and α-GS-A 0.001% were mixed (based on 1 part of AK). The addition rate is 21 parts of erythritol,
(0.07 parts of α-GS-A) was evaluated by 10 panelists who were familiar with the taste of Stevia sweetener. The panelists determined whether the AK alone control and the test aqueous solution described above were improved in taste breadth and bitterness,
And whether the sweetness is close to sugar was evaluated. Table 2 shows the results of the evaluation.

Examples 5 to 7 Examples 5 to 7 were carried out in the same manner as in Example 4 except that the addition ratio to AK was changed as shown in Table 1. Table 2 summarizes the results of the evaluation by the panelists.

[0042]

[Table 1] : AK (%): Erythritol (%): α-GS-A (%): Ratio of erythritol to sweetness of AK (%): Ratio of α-GS-A to sweetness of AK (%): AK1 part Parts by weight of erythritol relative to 1 part: parts by weight of α-GS-A relative to 1 part of AK

[0043]

[Table 2]

The test aqueous solutions of Examples 4 to 7 were compared with a 0.02% aqueous solution of α-GS-A corresponding to the sweetness of a 3% sugar solution to examine whether or not the taste was improved. The results are shown in Table 3.

[0045]

[Table 3]

Example 8 Acesulfame K (A) corresponding to the sweetness of a 3% sugar solution
K) Acesulfame K as a control with a 0.015% aqueous solution
Is replaced with the sweetness of erythritol instead of the sweetness of 0.00175%, which is 5% of the concentration of 0.015%, to give erythritol 0.283% [= 0.00075% × 200 (AK sweetness) /0.0. 53 (the sweetness of erythritol)], and the concentration of acesulfame K is 0.015%, which is 5%.
The sweetness of the stevia extract (RA-A) obtained in Example 1 was replaced with the sweetness of 0755% to obtain RA-A0.00.
083% [= 0.00075% x 200 (AK sweetness) / 1
80 (degree of sweetness of RA-A)] and calculate Acesulfame K
A taste solution of a stevia sweetener of 10 persons was prepared by mixing a test aqueous solution obtained by mixing 0.0135%, 0.283% of erythritol and 0.0083% of RA-A (addition rate to 1 part of AK was 21 parts of erythritol and 0.06 part of RA-A). The evaluation was made by a panel savvy. The panelists evaluated the AK alone control and the test aqueous solution described above for improvements in taste breadth and bitterness, and whether the sweetness was close to sugar. Table 5 shows the results of the evaluation.

Examples 9 to 11 Examples 9 to 11 were carried out in the same manner as in Example 8 except that the addition ratio to AK was changed as shown in Table 4. Table 5 summarizes the results of evaluations by panelists.

[0048]

[Table 4] : AK (%): Erythritol (%): RA-A (%): Ratio of erythritol to sweetness of AK (%): Ratio of RA-A to sweetness of AK (%): Addition of erythritol to 1 part of AK Parts by weight: added parts by weight of RA-A to 1 part by weight of AK

[0049]

[Table 5]

The test aqueous solutions of Examples 8 to 11 were compared with a 0.01667% aqueous solution of RA-A corresponding to the sweetness of a 3% sugar solution to examine whether or not the taste was improved. The results are shown in Table 6.

[0051]

[Table 6]

Example 12 Stevia Extract C In place of dried stevia leaf A in Example 1, stevia dried leaf C (1.0% stevioside, 9.1% rebaudioside A, 0.9% rebaudioside C) ) Was performed in the same manner as in Example 1 to obtain 15.2 g of stevia extract C as a white powder. Stevioside: 8.0% Rebaudioside A: 72.4% Rebaudioside C: 7.1%

Example 13 Production of High Purity Rebaudioside A (RA-C) The stevia extract C obtained in Example 12 was dissolved by heating in 20 times the amount of methanol, and then cooled to 4 ° C. After standing for a period of time, the crystals were separated and methanol was removed under reduced pressure to obtain 6.2 g of white powdered stevia extract RA-C (crystallized stevia extract C). Stevioside: 0.3% Rebaudioside A: 92.4% Rebaudioside C: 0.1%

Example 14 Production of α-Glucosyl Stevia Sweetener (α-GS-C) The procedure was carried out except that 4 g of the extract RA-C obtained in Example 13 was used instead of the extract A in Example 2. The procedure was as in Example 2.

Example 15 Control of Added Sugar Chain Performed in the same manner as in Example 3, except that α-glucosylstevia sweetener as a white powder: α-GS-C (α-glucosylated extract C)
6.2 g were obtained.

Example 16 Acesulfame K (A) corresponding to the sweetness of a 3% sugar solution
K) Erythritol 0.1% by replacing the 0.015% aqueous solution and the acesulfame K concentration of 0.015%, 5%, which is 5% and the sweetness of 0.00175%, with the sweetness of erythritol.
283% [= 0.00075% x 200 (AK sweetness) /
0.53 (sweetness of erythritol)], and 0.005% of acesulfame K concentration of 0.015%.
The sweetness of 075% was replaced with the sweetness of the α-glucosyl stevia sweetener (α-GS-C) obtained in Example 15,
α-GS-C 0.000083% [= 0.00075% × 20
0 (sweetness of AK) / 180 (sweetness of α-GS-C)] was calculated, and Acesulfame K 0.0135%, erythritol 0.283% and α-GS-C 0.000083%.
(Addition rate to 1 part of AK is erythritol 21
Parts, α-GS-C 0.06 parts) was evaluated by 10 panelists familiar with the taste quality of Stevia sweetener. The panelists evaluated the AK alone control and the test aqueous solution described above for improvements in taste breadth and bitterness, and whether the sweetness was close to sugar. Table 8 shows the results of the evaluation.

Examples 17 to 19 As shown in Table 7, Examples 17 to 19 were carried out in the same manner as in Example 16 except that the addition ratio to AK was changed. Table 8 summarizes the results of the evaluation by the panelists.

[0058]

[Table 7] : AK (%): Erythritol (%): α-GS-C (%): Ratio of erythritol to sweetness of AK (%): Ratio of α-GS-C to sweetness of AK (%): AK1 part Parts by weight of erythritol relative to AK: parts by weight of α-GS-C relative to 1 part of AK

[0059]

[Table 8]

The test aqueous solutions of Examples 16 to 19 were converted to 0.01667 of α-GS-C corresponding to the sweetness of a 3% sugar solution.
It was examined whether or not the taste was improved as compared with the aqueous solution in which the content was improved. The results are shown in Table 9.

[0061]

[Table 9]

Example 20 Acesulfame K (A) corresponding to the sweetness of a 3% sugar solution
K) Acesulfame K as a control with a 0.015% aqueous solution
Is replaced with the sweetness of erythritol instead of the sweetness of 0.00175%, which is 5% of the concentration of 0.015%, to give erythritol 0.283% [= 0.00075% × 200 (AK sweetness) /0.0. 53 (the sweetness of erythritol)], and the concentration of acesulfame K is 0.015%, which is 5%.
The sweetness of the stevia extract (RA-C) obtained in Example 13 was replaced with the sweetness of 0,755% to obtain RA-C0.0.
0056% [= 0.000075% to 200 (AK sweetness) /
270 (sweetness of RA-C)], and acesulfame K 0.0135%, erythritol 0.283% and RA-C 0.00056% were mixed (addition ratio to 1 part AK was 21 parts erythritol, RA-C 0.04 Part)
The test aqueous solution was evaluated by 10 panelists familiar with the taste of Stevia sweetener. Panelists evaluated AK alone and the test aqueous solutions described above for improvements in taste breadth and bitterness, and whether the sweetness was close to sugar. Table 11 shows the results of the evaluation.

Examples 21 to 23 Examples 21 to 23 were carried out in the same manner as in Example 20, except that the addition ratio to 1 part of AK was changed as shown in Table 10. The results of the evaluation by the panelists are summarized in Table 11.

[0064]

[Table 10] : AK (%): Erythritol (%): RA-C (%): Ratio of erythritol to sweetness of AK (%): Ratio of RA-C to sweetness of AK (%): Addition of erythritol to 1 part of AK Parts by weight: Addition part by weight of RA-C to 1 part by weight of AK

[0065]

[Table 11]

The test aqueous solutions of Examples 20 to 23 were compared with a 0.01% aqueous solution of RA-C corresponding to the sweetness of a 3% sugar solution to examine whether or not the taste was improved. The results are shown in Table 12.

[0067]

[Table 12]

Example 24 Acesulfame K (A) corresponding to the sweetness of a 3% sugar solution
K) Acesulfame K as a control with a 0.015% aqueous solution
Is replaced by the maltitol sweetness of 0.0015%, which is 10% of the concentration of 0.015%, and the maltitol 0.5% [= 0.0015% × 200 (AK sweetness) / 0.6
0 (the degree of sweetness of maltitol)], and 0.0015%, which is 10% of the concentration of Acesulfame K of 0.015%.
% Sweetness of the α-glucosyl stevia sweetener (α-GS-A) obtained in Example 3 was substituted for α-GS.
-A 0.002% [= 0.0015% × 200 (sweetness of AK) / 150 (sweetness of α-GS-A)] was calculated, and Acesulfame K 0.012% and maltitol 0.5% and α -GS-A 0.002% mixed (addition rate to maltitol 42 parts, α-GS-A 0.17
The test aqueous solution was evaluated by 10 panelists familiar with the taste of Stevia sweetener. Panelists are AK
The control alone and the test aqueous solution described above were evaluated for improvement in taste breadth and bitterness, and whether the sweetness was close to sugar. Table 14 shows the results of the evaluation.

Example 25 As shown in Table 13, Example 25 was carried out in the same manner as in Example 24 except that the addition ratio to AK was changed. Table 14 summarizes the results of the evaluation by the panelists.

[0070]

[Table 13] : AK (%): Maltitol (%): α-GS-A (%): Ratio of maltitol to sweetness of AK (%): Ratio of α-GS-A to sweetness of AK (%): Addition part by weight of maltitol to 1 part of AK: addition part by weight of α-GS-A to 1 part of AK

[0071]

[Table 14]

The test aqueous solutions of Examples 24 to 25 were compared with a 0.02% aqueous solution of α-GS-A corresponding to the sweetness of a 3% sugar solution to determine whether or not the taste was improved. The results are shown in Table 15.

[0073]

[Table 15]

Example 26 Acesulfame K (A corresponding to the sweetness of a 3% sugar solution
K) Acesulfame K as a control with a 0.015% aqueous solution
Is replaced by the maltitol sweetness of 0.0755%, which is 5% of the concentration of 0.015%, of maltitol 0.25% [= 0.00075% × 200 (AK sweetness) /
0.65 (sweetness of maltitol)], and 0.005%, which is 60% of the acesulfame K concentration of 0.015%.
The stevia extract (R) obtained in Example 1 has a sweetness of 9%.
A-A) 0.00818% by substituting for the sweetness of A-A)
[= 0.009% × 200 (AK sweetness) / 220 (RA−
A) Acesulfame K 0.0005
5% and 0.25% maltitol and RA-A 0.0
0818% (addition rate relative to 1 part AK: 48 parts maltitol, 1.56 parts RA-A).
The evaluation was performed by 0 panelists familiar with the taste quality of the stevia sweetener. The panelists evaluated the AK alone control and the test aqueous solution described above for improvements in taste breadth and bitterness, and whether the sweetness was close to sugar. Table 17 shows the results of the evaluation.

Example 27 As shown in Table 16, Example 27 was carried out in the same manner as in Example 26 except that the addition ratio to AK was changed. Table 17 summarizes the results of the evaluation by the panelists.

[0076]

[Table 16] : AK (%): Maltitol (%): RA-A (%): Ratio of maltitol to AK sweetness (%): Ratio of RA-A to AK sweetness (%): Malt to AK1 part Addition part by weight of tall: Addition part by weight of RA-A to 1 part by weight of AK

[0077]

[Table 17]

The test aqueous solutions of Examples 26 to 27 were compared with a 0.01364% aqueous solution of RA-A corresponding to the sweetness of a 3% sugar solution to examine whether or not the taste was improved. The results are shown in Table 18.

[0079]

[Table 18]

Example 28 Acesulfame K (A) corresponding to the sweetness of a 3% sugar solution
K) The sweetness of 0.00562%, which is 37.5% of 0.015%, is replaced by the sweetness of erythritol, and 2.121% of erythritol [= 0.00562% × 200 (sweetness of AK) / 0.53 (sweetness of erythritol)] was calculated, and a mixed aqueous solution of two kinds (AK + erythritol) of acesulfame K 0.00938% and erythritol 2.121% (addition rate to one part of AK was erythritol 226)
Part), and acesulfame K at a concentration of 0.015%
The sweetness of 0.4929%, which is 8.57%, is converted to α-GS-
A-GS-A 0.00572% by substituting for the sweetness of A
[= 0.00429% × 200 (AK sweetness) / 150 (α
-GS-A sweetness)] and calculate Acesulfame K0.
01071% and α-GS-A 0.00572% 2
Mixed aqueous solution of seed (AK + α-GS-A) (addition rate to 0.5 part of α-GS-A to 1 part of AK) and 2.208% of erythritol 3.208% and α-GS-A 0.00865%
30% of the mixed aqueous solution of the seed (erythritol + α-GS-A) and the concentration of acesulfame K 0.015%.
The sweetness of 0045% is replaced by the sweetness of erythritol, and 1.698% of erythritol [= 0.0045% × 20
0 (sweetness of AK) /0.53 (sweetness of erythritol)]
Is calculated, and the concentration of acesulfame K is 0.015%.
Is replaced by the sweetness of α-GS-A, ie, 0.003%, which is 20% of α-GS-A 0.004% [= 0.00
3% × 200 (sweetness of AK) / 150 (sweetness of α-GS-A)] was calculated, Acesulfame K 0.0075%, erythritol 1.698% and α-GS-A 0.004.
% Of three kinds (AK + erythritol + α-GS-A) of a test mixed aqueous solution (226 parts of erythritol and 0.53 part of α-GS-A were added to 1 part of AK) familiarized with the taste quality of 10 people of Stevia sweetener. Evaluation was made by panelists.

The panelists compared AK + erythritol + α-GS-A with AK + erythritol + α-GS-A in comparison with two types of mixed aqueous solution of AK + erythritol, AK + α-GS-A, and two types of mixed aqueous solution of erythritol + α-GS-A. The three test mixed aqueous solutions were evaluated for sweetness close to sugar. Table 19 shows the results of the evaluation.

[0082]

[Table 19]

Example 29 Acesulfame K (A corresponding to the sweetness of a 3% sugar solution
K) The sweetness of 0.00562%, which is 37.5% of 0.015%, is replaced by the sweetness of erythritol, and 2.121% of erythritol [= 0.00562% × 200 (sweetness of AK) / 0.53 (sweetness of erythritol)], and a mixed aqueous solution (AK + erythritol) of two kinds (AK + erythritol) of acesulfame K 0.00938% and erythritol 2.121% was added.
Part), and acesulfame K at a concentration of 0.015%
The sweetness degree of 0.0048%, which is 8.5%, is replaced with the sweetness degree of RA-A, and RA-A 0.00476% [= 0.004.
28% × 200 (sweetness of AK) / 180 (sweetness of RA-A)] was calculated, and a mixed aqueous solution (AK1 + RA-A) of two kinds (AK + RA-A) of Acesulfame K0.01073% and RA-A0.0046% was obtained. RA-A 0.4
4 parts), and 3.208% erythritol, RA-A
0.00721% of a mixed aqueous solution of two kinds (erythritol + RA-A) and a concentration of acesulfame K of 0.015%
The sweetness of 0.0045%, which is 30% of that of erythritol, was replaced with the sweetness of erythritol, and 1.698% of erythritol [=
0.0045% x 200 (sweetness of AK) /0.53 (sweetness of erythritol)], and Acesulfame K
Is replaced by the sweetness of RA-A from the sweetness of 0.003%, which is 20% of the concentration of
3% [= 0.003% × 200 (AK sweetness) / 180 (R
A-Sweetness) is calculated and Acesulfame K0.00
75%, erythritol 1.698% and RA-A0.
3333% (AK + erythritol + RA-A)
Of the test mixed aqueous solution (226 parts of erythritol and 0.44 parts of RA-A with respect to 1 part of AK) were evaluated by 10 panelists who were familiar with the taste quality of the subia sweetener.

The panelists compared the two types of mixed aqueous solution of AK + erythritol, the two types of mixed aqueous solution of AK + RA-A, and the two types of mixed aqueous solution of erythritol + RA-A.
The three test mixed aqueous solutions of Kfu + erythritol + RA-A were evaluated as to whether the sweetness was close to that of sugar. Table 20 shows the results of the evaluation.

[0085]

[Table 20]

[0086]

From the above results, the sweeteners obtained according to the present invention showed that Acesulfame K alone and α-GS could be used in any of the test items of taste width, bitterness and taste.
-A or α-GS-C alone or RA-A or RA
-C has an excellent result that it is closer to sugar as compared to single use or a combination of two types. α-GS-A and α-GS-
C and RA-A and RA-C are all 4 Kcal / g, but since the sweetness is about 150 to about 180 times and about 140 to about 290 times that of sugar, respectively, they were used in combination with acesulfame K and sugar alcohol. In that case, it is substantially non-caloric or low calorie, so there is no increase in calories.

────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission Date] December 13, 1999 (1999.12.
13)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0062

[Correction method] Change

[Correction contents]

Example 20 Acesulfame K (A) corresponding to the sweetness of a 3% sugar solution
K) Acesulfame K as a control with a 0.015% aqueous solution
Is replaced with the sweetness of erythritol instead of the sweetness of 0.00175%, which is 5% of the concentration of 0.015%, to give erythritol 0.283% [= 0.00075% × 200 (AK sweetness) /0.0. 53 (the sweetness of erythritol)], and the concentration of acesulfame K is 0.015%, which is 5%.
The sweetness of the stevia extract (RA-C) obtained in Example 13 was replaced with the sweetness of 0,755% to obtain RA-C0.0.
0056% [= 0.00075% x 200 (AK sweetness) /
270 (the degree of sweetness of RA-C)] was mixed with 0.0135% of acesulfame K, 0.283% of erythritol and 0.00056% of RA-C (addition ratio to 1 part of AK was 21 parts of erythritol and RA-C 0.04. Part)
The test aqueous solution was evaluated by 10 panelists familiar with the taste of Stevia sweetener. Panelists evaluated AK alone and the test aqueous solutions described above for improvements in taste breadth and bitterness, and whether the sweetness was close to sugar. Table 11 shows the results of the evaluation.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name]

[Correction method] Change

[Correction contents]

Example 26 Acesulfame K (A corresponding to the sweetness of a 3% sugar solution
K) Acesulfame K as a control with a 0.015% aqueous solution
Is replaced by the maltitol sweetness of 0.0755%, which is 5% of the concentration of 0.015%, of maltitol 0.25% [= 0.00075% × 200 (AK sweetness) /
0.65 (sweetness of maltitol)], and 0.005%, which is 60% of the acesulfame K concentration of 0.015%.
The stevia extract (R) obtained in Example 1 has a sweetness of 9%.
By substituting the sweetness of A-A), RA-A 0.01% [= 0.
009% × 200 (sweetness of AK) / 180 (sweetness of RA-A)], and mixed with 0.0025% of acesulfame K and 0.25% of maltitol and 0.01% of RA-A (based on 1 part of AK) The addition rate is 48 parts maltitol,
(1.9 parts of RA-A) was evaluated by 10 panelists who were familiar with the taste of Stevia sweetener. The panelists evaluated the AK alone control and the test aqueous solution described above for improvements in taste breadth and bitterness, and whether the sweetness was close to sugar. Table 17 shows the results of the evaluation.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0076

[Correction method] Change

[Correction contents]

[0076]

[Table 16] : AK (%): Maltitol (%): RA-A (%): Ratio of maltitol to AK sweetness (%): Ratio of RA-A to AK sweetness (%): Malt to AK1 part Addition part by weight of tall: addition part by weight of RA-A based on 1 part of AK

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Satoshi Moriwaki 1-2-2 Imafukuminami, Joto-ku, Osaka City, Osaka Prefecture Inside Morita Chemical Industries Co., Ltd. (72) Inventor Fumio Hosono 1 Imafukuminami, Joto-ku, Osaka City, Osaka Prefecture 2-24, Morita Chemical Co., Ltd. (72) Inventor Koji Morita 1-22, Imafukuminami, Joto-ku, Osaka City, Osaka Prefecture F-term in Morita Chemical Co., Ltd. 4B047 LB09 LG05 LG25 LG25 LG32

Claims (2)

[Claims] 1. A sweetener composition comprising about 0.06 parts to about 15 parts of α-glucosyl stevia sweetener and about 20 parts to about 3,000 parts of sugar alcohol per part of acesulfame K and 1 part of acesulfame K. object. 2. A sweetener composition comprising acesulfame K and about 0.04 parts to about 13 parts of stevia extract relative to 1 part of acesulfame K, and about 20 parts to about 3,000 parts of a sugar alcohol.