JP2001211854A - Sweetener composition containing highly purified momordicae grosvenori glycoside - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweetener composition capable of substantially suppressing calorific value lower than sucrose, having sweet substance resembling sucrose, extremely safe and comparable favorably with conventional sweeteners in physio logical and physical properties. SOLUTION: This sweetener composition is prepared from extracts of Momordicae grosvenori which has a total of >=33 wt.% of mogroside V, mogroside IV, 11-oxo-mogroside and siamenoside I.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweetener having a sweetness that is lower in energy than sucrose, has a sweetness very close to that of sucrose, exhibits high quality and sufficient sweetness intensity, and is highly safe. About the method. More specifically, the present invention relates to an arhat extract, a sweetener composition containing the arhat extract, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, sweeteners using sucrose, isomerized sugar and the like as sweeteners are generally commercially available. Sucrose is a sweetener that human beings have been most accustomed to over the years, and has such features that it has good sweetness and is inexpensive.

[0003] However, in recent years, due to factors such as an increase in consumer's preference for low sweetness and recognition of health concerns due to excessive consumption of sucrose, “sucrose is discouraged” and “sucrose is not used” are described. Many foods that have been marketed have come to market.

[0004] In fact, the food situation in Japan is "the age of satiation"
In view of the above, energy overdose has become routine, high energy intake and increased lipid energy ratio
It has been clarified that it contributes to the occurrence of lifestyle-related diseases.

[0005] The number of life-style related diseases is increasing every year. Among the lifestyle-related diseases, more than 13 million people in Japan have diabetes who cannot deny the possibility of diabetes. Furthermore, it has been reported that diabetes and obesity have a very close relationship, that is, those who have experienced obesity, now or in the past, have an extremely high rate of diabetes (Ministry of Health and Welfare, Diabetes Survey). Overview).

[0006] Obesity and overweight contribute significantly not only to diabetes but also to lifestyle-related diseases such as hypertension and hyperlipidemia, and affect the health of people around the world, mainly those living in Japan and Western Europe. It is burdensome and costly.

[0007] Therefore, those who have limited energy intake (eg, obese and diabetic patients), those who require a diet, etc., improve their illnesses in order to prevent them from becoming ill. It is said that excessive intake of sucrose and lipids is not preferable for the purpose of or for health care, and it is important to promote improvement of lifestyle and regain healthy life.

[0008] In recent years, lifestyle-related diseases have occurred not only in adults of the real age group (50s to 60s) but also in people of the young age group (under 20 years old) and the young age group (20s to 30s). Being a reserve for lifestyle-related diseases is also an important issue. Therefore, it is important to prevent a lifestyle-related disease by performing a daily diet in consideration of energy balance from a young age group such as a young age group.

For these reasons, there has been a demand for the development of sweeteners that can replace sucrose, especially low-energy sweeteners, and sweeteners that do not affect blood glucose and insulin levels after ingestion.

Hereinafter, in the present specification, a sweetener composition having substantially lower energy than sucrose is referred to as an energy-suppressing sweetener. Here, "energy"
When a person eats or consumes a certain amount (for example, 100 grams) of a certain substance, the amount of heat is absorbed into the body and released into the living body by metabolism.

However, energy-suppressing sweeteners have various problems. The biggest problem is that of sweetness. This is because human beings are very accustomed to the sweetness of sucrose and tend to feel uncomfortable with a sweetener having a sweetness slightly different from that of sucrose. Hereinafter, various conventional energy-suppressing sweeteners will be specifically described.

At present, most of the sweeteners replacing sucrose are indigestible sugars such as sorbitol, xylitol, maltitol (reduced maltose syrup) and erythritol, and sweeteners which are used in combination with high-intensity sweeteners. .
Many types of sweeteners are commercially available as low-energy sweeteners that replace sucrose.

The energy of sorbitol and xylitol is 3/4 that of sucrose, and the energy of maltitol is 1/2 that of sucrose. Furthermore, these indigestible saccharides have the advantage that they have a mild sweetness without irritation and no aftertaste. However, the sweetness intensity of any of these indigestible sugars is only 60-70% of that of sucrose. For this reason, a system consisting of maltitol, xylitol and sorbitol alone has the disadvantage of increasing the amount used, and is not preferred as a sweetener replacing sucrose.

Erythritol is used as a zero energy sweetener. Erythritol is a four-carbon sugar alcohol and is widely distributed in nature. At present, erythritol is industrially produced from glucose as a raw material by a fermentation method using yeast.

Most of erythritol orally ingested is absorbed in the small intestine and is less susceptible to enzymatic action in vivo, so that 90% or more of it is excreted as it is in the urine without being metabolized. . Therefore, erythritol has substantially no energy.

The advantages of erythritol are that erythritol taken orally is less likely to cause laxative effects than maltitol and sorbitol because it has a low rate of reaching the large intestine. It has physiological characteristics such as being suitable for oral hygiene and not affecting blood glucose level and insulin concentration in blood.

In addition, erythritol also has excellent physical properties such as little hygroscopicity and little heat-induced coloration and discoloration due to heating.

From these facts, erythritol has been spotlighted as the only safe and zero-energy sweetener among the above-mentioned indigestible saccharides, and is widely used in tabletop sweeteners, confectioneries, beverages and the like. Used in the field.

However, the sweetness intensity of erythritol is only about 70% of that of sucrose. Further, there is a disadvantage that the sweetness persistence is extremely weak. In other words, even when erythritol is contained in the mouth, the sweetness is not felt for a short period of time, and the sweetness is very light with little pull. Therefore, when erythritol is used alone as a sweetener,
You may feel unsatisfactory for the sweetness intensity. In addition, since the intensity of sweetness is weak, there is a disadvantage that the amount used for cooking is particularly large. Therefore, it is insufficient as a sweetener to replace sucrose.

On the other hand, a high-intensity sweetener having a sweetness intensity several hundred times higher than that of sucrose has been developed and used for a sweetener composition. Intense sweeteners can generally be classified into artificial sweeteners (ie, synthetic sweeteners) and natural sweeteners.

Examples of artificial high-intensity sweeteners include saccharin and aspartame.

Saccharin is an artificial sweetener that has been used for a long time. It can be added to Takuan-zuke in 1946, and then added to general food and drink in 1946. Has been designated as a food additive. However, since it is suspected to be carcinogenic, the items to be used are currently restricted in Japan, and the reference amount used is also restricted.

Aspartame was introduced in the 1981 US FDA
Although it is an artificial sweetener approved by the United States, there has been intense controversy over its ability to damage the neurotransmission system until it is approved. In Japan, it was approved as a food additive in 1983. Aspartame has a pH of 10
It is known that when heated to 0 ° C., it decomposes, and there is also a problem in terms of stability.

Thus, artificial high-intensity sweeteners include:
There is a constant debate over the assessment of safety. There are no artificial high-intensity sweeteners that are completely safe.

On the other hand, natural high-intensity sweeteners include licorice extract, stevia extract and arhat extract.
These natural high-potency sweeteners derived from plants are highly safe for the human body.

Licorice is a perennial plant belonging to the legume family, and its sweet component, glycyrrhizin, is contained in the rhizome of licorice. However, the sweetness is different from the sweetness of sugars such as sucrose, and the sweetness remains forever, and when used in large amounts, bitterness may be felt or astringent taste may be felt on both walls of the cheek.

Stevia is a perennial plant of the Asteraceae family and its sweetening components are stevioside and rebaudiosides. Among the sweetening components of stevia, stevioside has strong bitterness and astringency. Therefore, studies have been made to improve the sweetness of stevia extract by increasing the content of rebaudiosides or by enzymatically binding glucosyl groups, fructosyl groups, etc. to stevioside and rebaudiosides. Have been.

However, these plant-derived extracts, when compared to the sweetness of sucrose, have not only the sweetness persistence, but also the sweetness consisting of the basic nine components,
Stiffness, habit, astringency, irritation, neatness, mellowness, body, and bitterness ", and is insufficient as a sweetener used as a substitute for sucrose.

Among natural high-intensity sweeteners, especially the arhat extract is usually obtained from dried arhat fruits and is known as a medicinal sweetener having strong sweetness. Arhat extract has been widely used as a Chinese folk medicine since ancient times. Since Arhat fruit extract can be expected to have a beneficial effect on humans, it has been proposed to use it as a sweet component of confectionery, beverages, syrups, etc. (JP-A-53-9352 and JP-A-53-9359). . More specifically, for example, for drinks, an arhat extract extract obtained by concentrating an arhat extract to a paste is used. This is because when the Arhat extract is used without being concentrated, storage and transportation of the Arhat extract are costly, and microorganisms are easily generated in the Arhat extract, and the quality of the Arhat extract is likely to deteriorate.

However, Arhat extract has the following disadvantages. In other words, there is a burning characteristic of Arkanka that is similar to the burning characteristic of brown sugar and the like, a unique smell, bitterness, sweetness persistence and the like. In addition, foods and drinks are often unsuitable for use in foods because they add yellowish brown color due to the addition of Arhat extract.

On the other hand, there has been proposed a sweetener composition in which the sweetness of the arhat paste extract is improved by using additives. For example, Japanese Patent Publication No. 54-14562 discloses that the sweetness of a sweetener composition is improved by blending stevioside or the like with an arhat extract. However, while the sweetness of the sweetener composition was improved, the sweetness qualities of the sweetener composition (e.g., lingering, persistent, hazy, astringent, irritating, refreshing, mellow, rich, and bitter) ) Is poorly improved and significantly inferior to the sweetness of sucrose, which has been used for many years.

Further, Japanese Patent Application Laid-Open No. H11-46701 discloses an arhat fruit glycoside obtained by fractionating, purifying, and powder-drying a sweet component of glycoside (glycoside) contained in the arhat fruit extract. This glycoside has a weakness in its unique burnt taste, smell, bitterness, sweetness, and the like, as compared with the conventional Arhat extract. Use of this arhat glycoside and erythritol can provide a low-energy sweetener having good sweetness and high safety.

[0033] Arhat fruit glycoside, which contains glycoside (glycoside) as a main component of sweetness, has better sweetness quality than Arhat fruit paste extract, and has unique burnt taste, smell, bitterness, and sweetness persistence. But it is better than Arhat fruit paste extract. However, when comprehensively evaluated from all aspects of the basic performance of sweetness quality, `` retraction, persistence, habit, astringency, irritation, refreshing feeling, mellowness, koku, and bitterness '', it is still more than sucrose Inferior.

From these facts, there is no concern about safety.
There is still a need for energy-suppressing sweeteners that are comparable in physiology and physical properties to conventional sweeteners and have a sweetness nearly equivalent to sucrose.

[0035]

DISCLOSURE OF THE INVENTION The present invention relates to a sweetener composition which can substantially suppress energy more than sucrose, which has sweetness very similar to sucrose, high safety, and It is an object of the present invention to provide an energy-suppressing sweetener composition that is comparable in physiological and physical properties to conventional sweeteners.

[0036]

Means for Solving the Problems As a result of diligent studies, the present inventors have found that a sweetener composition containing an arhat extract has the following basic properties of sweetness: "subtractive, persistent, hazy, astringent,
It has a sweetness very similar to sucrose in any of the evaluations of "irritant, refreshing, mellowness, body and bitterness", is highly safe, and has physiological and physical properties similar to general sweeteners It has been found that this is an energy-suppressing sweetener comparable to that of the above, and based on this, the present invention has been completed.

The arhat extract of the present invention is an arhat extract for preparing a sweetener composition, which is mogroside V, mogroside IV, 11-oxo-mogroside V.
And the total content of cyanomeside I is 33% by weight or more.

In one embodiment, the above mogroside V, mogroside IV, 11-oxo-mogroside V
And the total content of cyanomeside I can be 35% by weight or more.

The sweetener composition of the present invention contains the above-mentioned Arhat extract.

In one embodiment, the Arhat extract may be derived from undried Arhat fruit.

In one embodiment, the composition may further contain an auxiliary sweetening component. In a preferred embodiment, the auxiliary sweetening component may be at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and sugar alcohols.

The method of the present invention is a method for producing a sweetener composition, comprising the step of extracting an extract of arhat fruit from the fruit of arhat fruit, wherein mogroside V, mogroside IV, 11- Oxo-Mogroside V
And the total content of cyanomeside I is 33% by weight or more.

In one embodiment, the above mogroside V, mogroside IV, 11-oxo-mogroside V
And the total content of cyanomeside I can be 35% by weight or more.

In one embodiment, the arhat fruit may be undried arhat fruit.

In one embodiment, the method may further include a step of adding an auxiliary sweetening component to the extracted arhat extract. In a preferred embodiment, the auxiliary sweetening component may be at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and sugar alcohols.

The food of the present invention contains the above-mentioned arhat extract.

[0047]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

In the present invention, unless otherwise specified, methods for extracting and fractionating glycosides and methods for preparing sweeteners, which are known in the art, can be employed. These techniques can be performed using a commercially available column or the like.

The arhat extract of the present invention comprises mogroside V, mogroside IV, 11-oxo-mogroside V
And one or more glycosides selected from the group consisting of cyanomeside I.

[0050] "Arkan fruit glycoside" means any glycoside contained in Arkan fruit, and Mogroside V and Mogroside I
V, 11-oxo-mogroside V, ciamenoside I
And glycosides having high sweetness. As used herein, the term "glycoside" also includes a mixture of glycosides.

Mogroside V, Mogroside IV, 11
-Oxo-mogroside V and siamenoside I are
It is represented by the following general formula.

[0052]

Embedded image

"Arkan extract" refers to Mogroside V,
Rakanka extract having a total content of mogroside IV, 11-oxo-mogroside V and cyanomeside I of 33% by weight or more, preferably 35% by weight or more.

Unlike the conventional Arhat extract, the Arhat extract of the present invention selectively contains a specific sweetening component with high purity, and therefore has a unique remarkable burntness, smell, bitterness, and sweetness of the Arhat extract. Persistence, habit, astringency, astringency, irritation, a refreshing feeling, mellowness,
Excellent in both evaluations.

Arkanka (scientific name: Momodicae G)
rosvenori) is a perennial herb of the Cucurbitaceae family, and has been widely used as a Chinese folk medicine since ancient times. Even today, it is a specialty product cultivated in the cool regions around Guilin in the Guangxi Province of Guangxi Province. One. The medicinal properties of Arkan fruit are many, including relief of sore throat and pain, cough, expectoration, relief of bronchitis, relief of tonsillitis, fever, promotion of gastrointestinal function, stress relief, diuresis, and constipation relief. . In recent years, it has been further revealed that the fruit of Arhat fruit contains components having an effect of preventing hypertension, diabetes, etc., an anti-aging effect, a free radical scavenging effect, an anti-peroxidation effect, and the like ( "Basic and clinical" 27 (8), 3159-3166 (1993)).

Arkan fruit glycosides are generally in the form of a yellow to tan powder. Arkan fruit glycosides, for example, after washing and crushing the fruit of Arhat fruit, filtering the extract obtained by extracting with water, column absorption, column separation, recovery, concentration,
It is manufactured by performing a process such as drying. Arhat fruit glycoside is available as a commercial product in Japan.

Generally, cultivars of Arhat fruits (among them, Chotanada fruits are considered to be the best varieties), cultivation weather conditions such as temperature and rainfall, soil and ecological environment of the producing area where Arhat fruits are cultivated, and harvest time of fruits of Arhat fruits And the degree of ripeness, the presence or absence of the step of heating and drying the fruit of Arhat fruit, etc., significantly change the content of the sweet component contained in the fruit of Arhat fruit, and have a significant effect on the sweetness quality of the extract obtained by extraction. .

In a preferred embodiment of the present invention, the process of extracting glycosides is carried out without drying after harvesting the fruits of Arhat fruit. By using the raw materials of Arkan fruit that has not been subjected to the drying treatment, without being affected by the various conditions described above,
An arhat extract with good sweetness can be obtained. The water content of the fruit of Arkan fruit used in the present invention is typically about 30%, preferably about 50% or more, more preferably about 7%.
0% or more. In one preferred embodiment, the water content of the arhat fruit is about 70% to 80%. It is preferable to use ripe Arkan fruit as a raw material. Those skilled in the art can empirically judge that the Arhat fruit is ripe from the color of the fruit, the shape of the fruit, and the like.

The arhat extract of the present invention comprises mogroside V, mogroside IV, 11-oxo-mogroside V
And it is obtained by performing various production steps such as extraction, filtration, concentration, separation, purification, and drying so that the total content of cyanomeside I is 33% by weight or more. The arhat extract of the present invention can be manufactured using extraction and separation methods known to those skilled in the art.

Specifically, for example, the arhat extract of the present invention can be obtained by the following method. The extract of Arkan fruit is extracted with methanol to obtain a methanol extract. The methanol extract is mixed with water and degreased with N-hexane. The defatted methanol extract is subjected to column chromatography and sequentially eluted with 80% methanol, 100% methanol and acetone to obtain a crude glycoside fraction of 80% methanol. The obtained crude glycoside fraction is dissolved in methanol, mixed with silica gel, dried, and then the silica gel is eluted with a mixed solvent of chloroform-methanol to obtain a glycoside fraction. By subjecting the obtained glycoside fraction to liquid chromatography, a glycoside fraction with higher purity can be obtained.

[0061] The sweetener composition of the present invention is an energy-suppressing sweetener containing an arhat extract. As used herein, the term "sweetener composition" refers to a composition used to sweeten foods. The sweetener composition of the present invention may be a low energy sweetener composition or a zero energy sweetener composition. Alternatively, the sweetener composition of the present invention uses the sweetener composition because the intensity per unit weight of the sweetener composition is substantially equal to that of sucrose, but the sweetness intensity is significantly higher than that of sucrose. The sweetener composition may be used in a very small amount and the absolute amount used can be reduced. According to the Nutrition Improvement Act, low-
Energy indications such as "light", "hikameme", "reduction", "cut", and "off" indicate that the energy per 100 g of the sweetener composition is 40 kcal or less (however, food for drinking is 20 kcal or less). ing.
Energy indications such as "No", "Zero", "Non"
The energy per 100 g of the sweetener composition is 5 kcal
It is as follows. In a preferred embodiment, the sweetener composition of the present invention has "zero" energy per 100 g.
Alternatively, it may be a sweetener composition that can emphasize "low".

The sweetener compositions of the present invention can be in liquid (ie, syrupy), semi-solid or solid (eg, powder, granular, crystalline, hexagonal, etc.) forms. A person skilled in the art can appropriately select the form of the sweetener composition according to the use of the sweetener composition.

The content of the arhat extract in the sweetener composition of the present invention varies depending on the form and use of the product.
It can be appropriately selected by those skilled in the art. For example, when used as a tabletop solid high-intensity sweetener, the sweetener composition of the present invention may comprise solely the Han Han Guo extract. That is, the content of the arhat extract may be 100% by weight. When used as a general tabletop powder or granular low-energy sweetener, low-energy syrup, etc., the content of the Luo Han extract in the entire sweetener composition is typically from about 0.001 to about 5. 0% by weight, preferably about 0.
005 to about 3.0% by weight, more preferably about 0.01
About 0.8% by weight.

The sweetener composition of the present invention may further contain an auxiliary sweetening component. Examples of the auxiliary sweetener include carbohydrates such as monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. Monosaccharides include fructose, glucose, xylose, sorbose, galactose, isomerized sugars and the like. Examples of the disaccharide include maltose, lactose, trehalose, sucrose, isomerized lactose, and palatinose. Oligosaccharides include xylo-oligosaccharides, fructooligosaccharides, soy oligosaccharides, isomaltoligosaccharides, lactosucrose,
Examples include galactooligosaccharides, lactulose, palatinose oligosaccharides, sclerooligosaccharides, theanooligosaccharides, and seaweed oligosaccharides. Sugar alcohols include maltitol, xylitol, sorbitol, mannitol, palatinit and the like.

The content and type of the auxiliary sweetener can be appropriately selected by those skilled in the art depending on the intended form and use of the sweetener composition. When a low-energy sweetener composition is prepared, the content of the auxiliary sweetening component varies depending on the type of the component, but is about 40/100 g of the sweetener composition.
kcal or less. In the case of preparing a powdery or granulated and zero-energy sweetener composition for tabletop use, for example, erythritol is added as an auxiliary sweetening component in an amount of 99% by weight or more of the entire sweetener composition, and the Luo Han Gu extract is added thereto. I can do it.

When the sweetener composition of the present invention is in a liquid form, it may further contain a thickening component. Examples of the thickening component include seaweed extracts such as agar and carrageenan; plant seed polysaccharides such as locust bean gum and guar gum; microbial polysaccharides such as xanthan gum and gellan gum; and proteins such as gelatin.

The content of the thickening component varies depending on the type of the component, but is about 5% by weight of the total weight of the sweetener composition.
Hereinafter, it is typically about 0.03 to about 1.0% by weight, preferably about 0.05 to about 0.5% by weight. If the content of the thickening component exceeds about 5% by weight, the viscosity of the sweetener composition is undesirably too high.

[0068] The sweetener composition of the present invention may further contain additives. Examples of additives include flavors, juices, and pigments. Examples of flavors include fruit flavors such as orange flavor, apple flavor, and blueberry flavor; and herbal flavors such as cinnamon flavor. Examples of fruit juice include fruit juice obtained by squeezing tangerines, bananas, strawberry and the like. The juice content is determined in consideration of the energy of the whole sweetener composition. Examples of the pigment include anthocyanin pigments, flavonoid pigments, and betacyanine pigments.

The sweetener composition of the present invention may further contain one or more components such as an antioxidant, a preservative, and a pH adjuster.

The sweetener compositions of the present invention are manufactured using methods known to those skilled in the art and appropriate for the form. For example,
In the case of a solid sweetener composition, it is typically produced by mixing Arhat extract and, if necessary, other components. The solid sweetener composition can be shaped as needed. In the case of a liquid sweetener composition, it is typically produced by mixing and dissolving Arhat extract and, if necessary, other components and a necessary amount of water. Those skilled in the art can select an appropriate production method according to the form and use of the intended sweetener composition.

For example, when preparing a tabletop powder or granule and a zero-energy sweetener composition, it is typically produced as follows. Arhat extract is previously dissolved in a 50% by weight ethanol solution.
First, about 99.0 to about 99.5% by weight of erythritol, an auxiliary sweetening component, is charged into a Nauta mixer. As an ethanol solution, about 0.1 to about 0.5% by weight of the sweetener composition of Lo Han Guo extract is continuously sprayed from a microinjection attached to a Nauta mixer,
Erythritol is uniformly spray-coated with an ethanol solution of Arhat extract. Thereafter, vacuum drying is performed while maintaining the temperature at about 50 ° C. to about 60 ° C., and ethanol and water are completely removed, followed by cooling. The product is weighed and packaged in the prescribed amount to finish the product.

For example, when a low-energy, liquid sweetener composition is prepared, typically, a small amount (eg, about 0.001 to about 0.5% by weight) of an extract of Arhat fruit and crystals are prepared. It is produced by mixing and dissolving an auxiliary sweetening component (for example, maltitol, erythritol, etc.) in such an amount that does not occur.

For example, when preparing a zero-energy, liquid-potion syrup-type sweetener composition for use in iced coffee, iced tea, etc., it is typically produced as follows. First, about 15 to about 20% by weight of an auxiliary sweetening component (for example, erythritol) and about 0.001 to about 0.5% by weight of Lohan Guo extract and a required amount of water are mixed and dissolved. After dissolution, if necessary, a thickener such as xanthan gum is added in an amount of about 0.1 to about 0.5% by weight.
Dissolve with gentle stirring to obtain a syrup. next,
After the obtained syrup is subjected to a heat sterilization treatment (for example, 140 ° C. for 4 seconds), it is aseptically filled in a predetermined portion pack.

The food of the present invention contains an extract of Arhat fruit. As used herein, "food" refers to any food that can be served. Examples of foods include cooked foods; beverages such as soft drinks, functional drinks, and jelly drinks; confectioneries such as Western confectionery and Japanese confectionery; dairy products such as yogurt;
Seasonings; health foods; special-purpose foods (specified health foods). The content of the arhat extract in the food of the present invention varies depending on the form and use of the food, and can be appropriately selected by those skilled in the art. For example, common soft drinks,
In the case of drinks such as functional drinks and jelly drinks, the content of the arhat extract in the whole drink is typically about 0.5.
001 to about 2.0% by weight, preferably about 0.005 to about 1.0% by weight, more preferably about 0.01 to about 0.5% by weight.
% By weight.

The food of the present invention can be manufactured using a method known to those skilled in the art. Those skilled in the art can select an appropriate manufacturing method depending on the form and type of the food. Here, the arhat extract can be incorporated into foods by any method.

The arhat extract contained in the sweetener composition of the present invention can be used as a sweetener instead of general sucrose as a sweetener, for food applications such as cooked foods, western confectionery, Japanese confectionery, beverages, dairy products, seasonings, etc. It can be widely used for health food use, special use food (special health food) and the like. The arhat extract of the present invention is particularly useful for the above applications because it is stable to heating and does not cause browning and coloring.

In addition, the energy-suppressing sweetener composition containing the arhat extract of the present invention can be used for people with limited energy intake (eg, diabetic or obese patients).
And can be widely used for those who require a diet. Since the sweetener composition of the present invention has no concern about safety and can be expected to have a beneficial effect on humans, it is very superior to conventional sweeteners.

[0078]

The present invention will be described in more detail with reference to the following examples, which are intended to be illustrative only and do not limit the scope of the present invention. Other aspects within the scope of the present invention,
Advantages and modifications will be apparent to those skilled in the art to which the invention pertains.

(Production Example 1: Isolation of Arhat Glycosides) When quantitative analysis of sweet components contained in Arhat fruit extract and a test for evaluating the sweetness of each sweet component are carried out, mogroside V, mogroside IV, 11- Oxo-Mogroside V
And a sweet standard substance of siamenoside I is indispensable. However, since these sweet reference materials are not commercially available, the present inventors obtained each standard product by the following fractionation / preparation method.

That is, the undried fruit of Arkanka was extracted with methanol to obtain a methanol extract. The methanol extract was mixed with water and degreased with N-hexane. The defatted methanol extract is replaced with a porous resin (DIAION HP).
-20 column chromatography (manufactured by Mitsubishi Chemical Corporation) and eluted in the order of 80% methanol, 100% methanol, and acetone to obtain a crude glycoside fraction, 80% methanol fraction.

10 g of the obtained crude glycoside fraction was 1
Dissolve sufficiently in 0 to 50 mL of methanol and use a pestle to remove silica gel (Silicagel 60, 7) in a mortar.
(0-230 mesh, MERCK) 50 g. After adding an appropriate amount of methanol and mixing well,
The mixture was sufficiently dried with stirring under a condition of ９０90 ° C. After grinding with a pestle until the silica gel particles are uniform,
Glass column filled with 300 g of silica gel ($ 40
× 750 mm, Kiriyama Chemical Co., Ltd.) was additionally filled with the dried silica gel particles.

Next, chloroform (Katayama Chemical, special grade reagent)
-A fractionation solvent in which methanol-water was mixed at a volume ratio of 15: 6: 1 was eluted by flowing 3 L through the column, and then a fraction in which chloroform-methanol-water was mixed at a volume ratio of 15: 9: 2. The solvent was eluted by flowing 5 L.

The eluate was collected in a total of about 500 test tubes at a flow rate of about 13 mL / 8 minutes using a fraction collector. A part of the eluate was removed every about 10 tubes by normal phase thin layer chromatography (hereinafter referred to as TLC) (Sil).
(Icagel 60F ₂₅₄ , manufactured by MERCK) to confirm the spot of Arkan fruit glycoside. Based on the results, the eluates contained in the obtained about 500 test tubes were collected and fractionated into the following five fractions A to E.

The fraction A is No. 001-242,
No. B fraction is No. 243 to 305, C fraction 306 to 348, D fraction is No. Three
Nos. 49 to 470 and the E fraction are Nos. 471-
LAST.

In order to isolate “Siamenoside I” and “Mogroside IV”, the B fraction was separated from an octadecylsilyl (hereinafter referred to as ODS) column (Li
Chroprep RP-18, 40-63 μm, ME
RCK) by reverse phase column chromatography. That is, the B fraction was applied to an ODS column, and eluted with 1.5 L of a fractionation solvent in which methanol-water was mixed at a volume ratio of 56:44 and 0.5 L of methanol in order. Collected in test tubes. Approximately every five eluates were subjected to normal phase TLC to confirm spots of Arkan Glycoside, and a part of the eluate was subjected to liquid chromatography (LC) analysis to obtain "Siamenocide". It was confirmed that "I" or "mogroside IV" was completely isolated, and as a result, the eluates contained in the above-mentioned approximately 100 test tubes were 9 eluates B-1 to B-9 shown below. And fractionated.

[0086] The nine fractions 01-21
No. B-1, No. Nos. 22 to 26 were designated as fraction B-2, no. 27-30 fraction B-3, N
o. Nos. 31 to 32 in fraction B-4, no. 33-3
9 as fraction B-5, no. Nos. 40 to 43 were designated as fraction B-6, 44-45 as fraction B-7,
No. Nos. 46 to 63 were fractions B-8, and
64-Last was designated as fraction B-9.

"Siamenocide I" is fraction B-
3, this fraction was subjected to column chromatography again, and methanol-water = 54: 4.
Elute with 6 (1.5 L) of solvent, collect the eluate in about 100 test tubes, confirm the spots of Xiamenoside I by TLC in the same manner as above, and isolate Xiamenoside I by LC. It was confirmed. Based on this result, the eluate contained in about 100 test tubes was divided into four fractions. No. Fractions 42 to 53 contain cyanomenoside I, and by drying this fraction, high purity (purity 97.4) was obtained.
%) Of "Siamenocide I" was isolated.

"Mogroside IV" is fraction B-
8, this fraction was subjected to column chromatography again, and methanol-water = 54: 4.
Elution with 6 (1.5 L) of solvent, collecting the eluate in about 100 test tubes, confirming the spot of mogroside IV by TLC in the same manner as above, and isolating mogroside IV by LC. It was confirmed. Based on this result, the eluate contained in about 100 test tubes was divided into four fractions. No. Mogroside IV is contained in fractions 57 to 68, and by drying this fraction, high purity (purity 95.5) is obtained.
%) Of "mogroside IV" was isolated.

To isolate "11-oxo-mogroside V", the C fraction was separated by reverse phase column chromatography using an ODS column. That is, the C fraction was applied to an ODS column, and a fractionation solvent obtained by mixing methanol-water at a volume ratio of 52:48 was used for 1.5 times.
L and methanol were sequentially eluted using 0.5 L,
The eluate was collected into about 100 test tubes of about 13 mL each. A part of the eluate was subjected to normal phase TLC every about five lines to confirm the spot of "11-oxo-mogroside V". It was confirmed that Mogroside V was completely isolated.
The eluate contained in this test tube was collected and fractionated into the following four fractions C-1 to C-4.

The four fractions are no. 01-37
Is the fraction C-1, No. Nos. 38 to 50 were designated as fraction C-2, Nos. 51 to 59 were designated as fraction C-3, and 60 to Last was designated as fraction C-4.

Since "11-oxo-mogroside V" is contained in fraction C-2, this fraction was again subjected to reverse phase column chromatography, and eluted with a solvent of methanol-water = 52: 48 (1.5 L). The eluate was collected in about 100 test tubes, and spots of 11-oxo-mogroside V were confirmed by normal phase TLC in the same manner as above, and 11-oxo-mogroside V was isolated by LC. I confirmed that. Based on this result, the eluate contained in about 100 test tubes was divided into four fractions. No. The fractions 38 to 53 contain 11-oxo-mogroside V,
By drying this fraction, high-purity (99.3% purity) "11-oxo-mogroside V" was isolated.

In order to isolate “mogroside V”,
The D fraction was collected by reverse phase column chromatography using an ODS column. That is, the D fraction was applied to an ODS column, and methanol-water was added at 54: 4.
The fractionation solvent mixed at a volume ratio of 6 was eluted with 1.5 L of methanol and 0.5 L of methanol in that order.
Each mL was collected in about 100 test tubes. A spot of "mogroside V" was confirmed by subjecting a part of the eluate to normal phase TLC every about five tubes, and mogroside V was isolated by performing LC analysis on a part of the eluate. Is confirmed, and as a result, about 100
The eluate contained in this test tube was collected and fractionated into the following six fractions D-1 to D-6.

The six fractions are no. 01-16
No. D-1, No. Nos. 17 to 22 in fraction D-2, 23-26 as fraction D-3, N
o. Nos. 27 to 32 were designated as fraction D-4, No. 33-4
No. 5 as fraction D-5, and No. 5 46-Last
Was set as fraction D-6.

"Mogroside V" is fraction D-5.
This fraction was subjected to reverse phase column chromatography again, and methanol-water = 54:
Elute with 46 (1.5 L) solvent and elute about 100
The sample was collected in a test tube, subjected to normal phase TLC in the same manner as described above, to confirm the spot of mogroside V, and subjected to LC to confirm that mogroside V was isolated.
Based on the results, the eluate contained in about 100 test tubes was divided into five fractions. No. Mogroside V is contained in fractions 35 to 45, and this fraction is dried to obtain high purity (purity 97.
3%) of "mogroside V" was isolated.

Mogroside V, Mogroside IV, 11
The structural analysis of -oxo-mogroside V and cyanomeside I was performed using an infrared absorption spectrum (IR) and a nuclear magnetic resonance spectrometer (NMR). The purity of the mogroside V, mogroside IV, 11-oxo-mogroside V and siamenoside I obtained above was measured using high performance liquid chromatography (HPLC).

Example 1 Measurement of Sweetness Intensity Pauli
The mogroside V, a high-intensity sweetness component fractionated and purified from the fruit of Arkanka in Production Example 1 above, by a sensory test according to a full-series method (starch sugar-related industrial analysis method (published by Food Chemical News Co., Ltd.)) The sweetness intensity of Mogroside IV, 11-oxo-Mogroside V and Xiamenoside I was measured. As a result, the concentration of the aqueous mogroside V solution required to obtain the same sweetness intensity as that of the 10% sucrose aqueous solution was 0.03% by weight, and that of 11-oxo-mogroside V was 0.15% by weight. For mogroside IV it was 0.04% by weight and for ciamenoside I it was 0.02% by weight.

Therefore, mogroside V is about 33% of sucrose.
0-fold, 11-oxo-mogroside V is about 70% of sucrose
It is calculated that Mogroside IV has about 250 times the sweetness of sucrose and Siamenoside I has about 500 times the sweetness of sucrose, indicating that the sweetness is very high.

Comparative Example 1 Measurement of Sweetness Intensity As in Example 1, the sweetness intensity of saccharin sodium, dipotassium glycyrrhizinate and rebaudioside A was measured. As a result, the concentration of the aqueous solution of saccharin sodium required to obtain the same sweetness intensity as that of the aqueous solution of 10% sucrose was 0.03% by weight, 0.04% by weight for dipotassium glycyrrhizinate, and 0.0% for rebaudioside.
It was 3% by weight.

Thus, saccharin sodium is about 330 times sucrose, dipotassium glycyrrhizinate is about 250 times sucrose, and rebaudioside is about 33 times sucrose.
It has 0 times the sweetness intensity.

Example 2 and Comparative Example 2 Various sweetener aqueous solutions having a sweetness equivalent to that of a 10% by weight sucrose solution were prepared by the following method.

Example 2 Preparation of Sweetener Aqueous Solution Containing Arkan Glycoside A high-intensity sweet component fractionated and purified from the fruit of Arkanka in Preparation Example 1 above in a glass beaker having a capacity of 100 mL. High purity products of Mogroside V, Mogroside IV, 11-oxo-mogroside V and Xiamenoside I were prepared in Example 2 in Table 1 below.
The samples A to D were added at the weights shown in Samples A to D and sufficiently dissolved in a predetermined amount of purified water to obtain 100 g of the sweetener aqueous solution of Samples A to D, respectively.

Comparative Example 2 Preparation of Aqueous Solution of Sweetener Containing Saccharin Sodium, Dipotassium Glycyrrhizinate or Rebaudioside A Table 1 shows the high-sweetness components.
As shown in Comparative Example 2, the operation was performed in the same manner as in Example 1 except that sodium saccharin, dipotassium glycyrrhizinate or rebaudioside A was used.
0 g was obtained. Saccharin sodium, dipotassium glycyrrhizinate and rebaudioside A used here
Are reagents manufactured by Katayama Chemical Co., and products manufactured by Maruzen Pharmaceutical Co., respectively.
And products made by Morita Chemical Industries, Ltd. were used.

[0103]

[Table 1]

(Experimental example 1: Evaluation of sweetener aqueous solution) The sweeteners obtained in Example 2 and Comparative Example 2 were obtained by a total of 15 subjects, 11 skilled male subjects and 4 skilled female subjects. An organoleptic test was conducted on the taste of the nine elements for the aqueous solution. Using a 10% by weight aqueous solution of sucrose as a reference solution, various sweetener aqueous solutions were tasted, and the nine elements of taste, namely, "bitterness, retraction, persistence, habit, astringency, irritation, refreshing, mellowness, and 7 points for each of the
6 points). A comparison was made using a 10% by weight aqueous solution of sucrose as a reference solution. 0 points for “very popular than sucrose solution” and 1 point for “much more popular than sucrose solution”
2 points for "Slightly better than sucrose solution", 3 points for "Same as sucrose solution", 4 points for "Slightly lower than sucrose solution", and 5 points for "Slightly less popular than sucrose solution" , And "very much worse than sucrose solution" were evaluated as 6 points.

Further, a radar chart was created based on the evaluation scores obtained for each element. That is, the nine elements constituting the sweetness are represented by nine axes, the average value of the rank evaluated by the subject is plotted on this axis, and the plots are connected to each other to draw a nine-sided curve. The area surrounded by the octagon was calculated. In this case, it means that the sweetness is unpopular as the value of the nine elements is outside, and the sweetness is popular with the inside. Therefore, the area surrounded by the octagon decreases as the sweetness becomes more popular.

FIG. 1 and Table 2 show the results of the evaluation. FIG.
2 shows a radar chart for nine elements constituting the sweetness of the aqueous sweetener solution obtained in Example 2 and Comparative Example 2. Table 2 shows the average value of the ranking evaluated by the subject and the area value obtained from the radar chart for the nine elements constituting the sweetness.

[0107]

[Table 2]

As is clear from FIG. 1 and Table 2, samples A to sample of Example 1 containing high purity products of Mogroside V, Mogroside IV, 11-oxo-mogroside V and Xiamenoside I fractionated and purified from Arkan fruit D is a score of 4.00 or less for any of the nine elements of taste, that is, "bitterness, retraction, persistence, habit, astringency, irritation, neatness, mellowness, and body". Indicated. In addition, the area values from the radar chart showed low values of 40, 42, 45 and 45 in the order of Samples A to D.

From these results, it was found that Samples A to D were sweetener aqueous solutions exhibiting excellent sweetness similar to the sweetness of sucrose (evaluation score: 3.00).

On the other hand, the sweetener quality of the sweetener aqueous solution shown in Comparative Example 1 containing saccharin sodium (sample E), dipotassium glycyrrhizinate (sample F) and rebaudioside A (sample G) as sweetening components was all high. Despite the use of a high-purity sweetener of a high purity as a sweet component, an element showing an evaluation score of 4.00 or more for 9 elements of taste was recognized. Sample E had a particularly high score for bitterness, and a high score for back-drawing, habit, and astringency. In sample F, backing, persistence,
The score was high for habit and refreshing feeling. In Sample G, the score was high in the backing and the habit. Moreover, since the area values from the radar charts of Sample E to Sample G were 55, 59, and 49, respectively, the sweetness of Comparative Example 1 was inferior to the sweetness of sucrose.

(Example 3: Measurement of sweetness intensity) Extraction and purification were performed using undried arhat fruits as raw materials, and Mogroside V and Mogroside IV in the content ratios shown in Samples H to J of Example 3 in Table 3. , 11-oxo-mogroside V and Xiamenoside I were obtained.

[0112]

[Table 3]

In the same manner as in Example 1, the sweetness intensity of the obtained arhat extract was measured. As a result, the sample H required to obtain a sweetness intensity equivalent to that of a 10% aqueous sucrose solution was 0.1%.
11% by weight, Sample I was 0.07% by weight and Sample J was 0.05% by weight.

Therefore, sample H was about 90 times sucrose,
Sample I has about 140 times the sweetness intensity of sucrose and sample J has about 200 times the sweetness intensity of sucrose.

(Comparative Example 3: Measurement of sweetness intensity) Extraction and purification were performed using undried Arkan fruit as raw materials, and Mogroside V, Mogroside IV, and Mogroside IV at the content ratios shown in Samples K and L of Comparative Examples in Table 3. 11-oxo-
An Arkanka extract containing Mogroside V and Xiamenoside I was obtained.

In the same manner as in Example 1, the sweetness intensity of the arhat extract was measured. As a result, the sample K required to obtain a sweetness intensity equivalent to that of the 10% sucrose aqueous solution was 0.23% by weight, and the sample L was 0.20% by weight.

Therefore, sample K was about 43 times sucrose,
Sample L has about 50 times the sweetness intensity of sucrose.

(Example 4 and Comparative Example 4) Various aqueous solutions of Arhat fruit extract having sweetness equivalent to that of a 10% by weight solution of sucrose were prepared by the following method.

(Example 4: Preparation of aqueous solution of arhat extract)
To a glass beaker having a capacity of 100 mL, the arhat extract and purified water of Samples H to J obtained in Example 3 above were added at the weights shown in Samples H to J of Example 4 in Table 4 below, and the mixture was sufficiently added. Dissolved in the sample H ~
100 g of the aqueous solution of Arkanka extract of Sample J was obtained.

(Comparative Example 4: Preparation of an aqueous solution of Arhat fruit extract)
Example 4 except that the obtained Rakanka extract of Sample K and Sample L was used at the weight shown in Comparative Example 4 in Table 4.
In the same manner as in the above, 100 g of the aqueous solution of Arhat extract of Sample K and Sample L of Comparative Example 4 were obtained.

[0121]

[Table 4]

(Experimental Example 2: Evaluation of aqueous solution of Arhat fruit extract)
Arhat fruit extract aqueous solution obtained in Example 4 and Comparative Example 4
The sensory test on the aqueous solution of Arhat fruit extract obtained in
In the same manner as in Experimental Example 1, 9 skilled subjects
The evaluation was performed on the taste of the element, and each element was evaluated on a 7-point scale (0 to 6 points). Furthermore, a radar chart was created based on the evaluation scores obtained for each element.

The results are shown in FIG. 2 and Table 5. In FIG.
A radar chart is shown for nine elements constituting the sweetness of the aqueous solution of Rakan fruit extract obtained in Example 4 and the aqueous solution of Rakan fruit extract obtained in Comparative example 4. Table 5
Shows the average value of the ranks evaluated by the test subject and the area value obtained from the radar chart for the nine elements constituting the sweetness.

[0124]

[Table 5]

As is clear from FIG. 2 and Table 5, Mogroside V and Mogroside I, which are sweet components of Arkanka, are
Example 4 wherein the total content of V, 11-oxo-mogroside V, and cyanomeside I is 35% by weight or more.
Samples H to J have nine components of taste, namely, bitterness, retraction, persistence, habit, astringency,
The evaluation score was 4.00 or less for all of the stimulation, the refreshing feeling, the mellowness, and the body, and the area value from the radar chart was as low as about 40.

From these results, it was found that the aqueous solution of the extract of Arhat fruit of Samples H to J was an aqueous solution showing excellent sweetness similar to the sweetness of sucrose (evaluation score: 3.00).

On the other hand, the total content of mogroside V, mogroside IV, 11-oxo-mogroside V, and siamenoside I, which are sweet ingredients of Arkanka, is 35% by weight.
The samples K and L of Comparative Example 4, which do not satisfy the above conditions, have almost all nine elements of taste.
The evaluation score was 4.00 or 5.00 or more. Sample K, in which the total content of mogroside V, mogroside IV, 11-oxo-mogroside V, and cyanomeside I is only 16.0% by weight, has a particularly high score for "bitterness" and "habit", and has a "clear feeling". , "Mellowness", "bitterness", and "subtraction" also showed high evaluation scores. The above total content is 29.
In the sample L of 2%, the scores for "bitter" and "habit" were high. Sample K and sample L
The area values from the radar chart are 67 and 6 respectively.
3, which was significantly inferior to those of sucrose.

Example 5 Preparation of a Sweetener Formulation Containing the Rakan Fruit Extract of the Present Invention In a jacket-heated stainless steel kneader having a capacity of 1000 mL, erythritol (Nikken Kagaku), reduced maltose syrup (saccharified sun ray), polydextrose ( Carter Food Science), Luo Han Guo Extract (obtained from Guilin Normal University of Guangxi, China), Stevia extract (Rebaudio A9-90CT, Morita Chemical Industries) and purified water were used as the sample M to sample of Example 5 in Table 6 below. O was added at the indicated weight.

The mixture was stirred and completely dissolved while being heated to 50 ° C. if necessary, to obtain 1000 g of each of the three types of sweetener preparations of Samples M to O.

(Comparative Example 5: Preparation of a conventional sweetener preparation containing Arhat extract) The procedure of Example 5 was repeated, except that the sweetener components were changed as shown in Table 6, and the sample of Comparative Example 5 was prepared. Each of the three sweetener preparations of P to Sample R was
000 g were obtained. Conventional Arkan extract was purchased from Nippon Shokubai Co., Ltd., saccharin sodium from Ikuwa Chemical Co., Ltd., and licorice extract from Maruzen Pharmaceutical Co., Ltd.

[0131]

[Table 6]

(Experimental Example 3: Evaluation of sweetener preparation) Example 5
A sensory test of the sweetener preparation obtained in Comparative Example 5 was performed on nine elements of taste by 15 skilled subjects in the same manner as in Experimental Examples 1 and 2, and each element was evaluated in 7 steps. (0 to 6 points). further,
A radar chart was created based on the evaluation scores obtained for each element, and the area value was determined.

The evaluation scores of the sensory tests of Example 5 and Comparative Example 5 described above were all prepared after adjusting the sweetness intensity to be equivalent to that of a 10% by weight aqueous solution of sucrose.

The results are shown in FIG. In FIG.
The radar chart with respect to 9 elements which comprise the sweetness quality of the sweetener formulation obtained in Example 5 and Comparative Example 5 was shown.
Table 7 shows the average value of the ranking evaluated by the subject and the area value obtained from the radar chart for the nine elements constituting the sweetness.

[0135]

[Table 7]

As is clear from FIG. 3 and Table 7, the samples M to O of Example 5 containing the arhat extract of the present invention showed bitterness, retraction, persistence, habit, astringency, irritation, a refreshing feeling, The evaluation score was 3.40 or less for both the roundness and the body.

The area values from the radar charts of Sample M to Sample O were 35, 31, and 35, respectively, and were close to sucrose.

From these results, it was found that Sample M to Sample O were sweetener preparations showing excellent sweetness very similar to the sweetness of sucrose (evaluation score: 3.00).

On the other hand, a sweetener preparation containing saccharin sodium based on reduced maltose syrup (sample P), a sweetener preparation based on reduced maltose syrup with arhat extract (sample Q), and a licorice extract based on reduced maltose syrup The sweetness quality of the sweetener preparation (sample R) containing the compound was almost 4.00 or more in most of the evaluation scores for the nine elements of taste. Sample P ~
The area value from the radar chart of sample R is 5 in order.
9, 86 and 58, and the sample P of Comparative Example 5
-The sweetness of Sample R was significantly inferior to that of sucrose.

[0140]

Industrial Applicability According to the present invention, there is provided a sweetener composition which is highly safe and has a high quality sweetness close to that of sucrose.
Low energy and zero energy sweetener compositions are also readily provided. In particular, the low energy sweetener composition may be advantageously used for people with limited energy intake and those who require a diet, such as obese and diabetic patients.

It is known in the art that sucrose is the most easily absorbed among saccharides, and therefore has higher energy per 100 g than other sweeteners. Although the detailed energy per 100 g of the glycoside in the Arhat extract is unknown, it is approximately the energy of sucrose (400 kcal / 10
0 g). Mogroside V has about 330 times the sweetness intensity of sucrose, Mogroside IV has about 250 times the sweetness, 11-oxo-mogroside V
Is about 70 times and Xiamenoside I is about 500 times. Thus, at the same sweetness intensity, mogroside V has less than about 330 times less energy than sucrose, mogroside IV has less than about 250 times less, 11-oxo-mogroside V has less than about 70 times less, and siamenoside I is less than about 500 times less energy. Therefore,
The extract and sweetener of the present invention are extremely effective in suppressing energy.

The Arhat extract of the present invention is a plant-based sweetener obtained from the fruit of Arhat fruit, so that it has not only high safety but also extremely good sweetness compared to the conventional Arhat fruit extract. is there.

Further, beneficial effects such as an effect of preventing hypertension and diabetes, an effect of preventing aging, and the like due to the medicinal effects of Arkanka are expected. For these reasons, the sweetener compositions of the present invention are believed to be in great demand and are commercially very good.

[Brief description of the drawings]

FIG. 1 is a radar chart of the sweetener aqueous solution obtained in Example 2 and Comparative Example 2.

FIG. 2 is a radar chart of the aqueous solution of Rakan fruit extract obtained in Example 4 and the aqueous solution of Rakan fruit extract obtained in Comparative example 4.

FIG. 3 is a radar chart of the sweetener preparation obtained in Example 5 and Comparative Example 5.

 ────────────────────────────────────────────────── ─── Continued from the front page (72) Inventor Hiroshi Kanda 3-3-3-102 Ushida Waseda, Higashi-ku, Hiroshima, Japan F-term (reference) 4B018 MD61 ME01 ME03 MF01 4B047 LB09 LG22 LG23 LG25 LG38 LP01 4C088 AB19 AC04 BA08 BA13 MA04 MA52 NA14 ZA32

Claims (12)

[Claims] An arhat extract for preparing a sweetener composition, comprising mogroside V, mogroside IV,
An arhat extract having a total content of 1-oxo-mogroside V and cyanomeside I of at least 33% by weight. 2. The mogroside V and the mogroside I
The total content of V, 11-oxo-mogroside V and cyanomeside I is 35% by weight or more.
The arhat extract described in 1. 3. A sweetener composition comprising the arhat extract of claim 1 or 2. 4. The composition according to claim 3, wherein said Arhat extract is derived from undried Arhat fruit. 5. The composition according to claim 3, further comprising an auxiliary sweetening component. 6. The auxiliary sweetening component is a monosaccharide, a disaccharide,
The composition according to claim 5, wherein the composition is at least one selected from the group consisting of oligosaccharides and sugar alcohols. 7. A method for producing a sweetener composition, comprising the step of extracting an extract of Arhat fruit from a fruit of Arhat fruit, wherein mogroside V, mogroside IV, and 11-oxo-mogroside V in the extract of rakan fruit. And the total content of cyanomeside I is 33% by weight or more. 8. The mogroside V and the mogroside I
The total content of V, 11-oxo-mogroside V and cyanomeside I is 35% by weight or more.
The method described in. 9. The method according to claim 7, wherein the arhat fruit is undried arhat fruit. 10. The method according to any one of claims 7 to 9, further comprising the step of adding an auxiliary sweetening component to the extracted arhat extract. 11. The method according to claim 10, wherein the auxiliary sweetening component is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and sugar alcohols. 12. A food containing the arhat extract of claim 1 or 2.