JP2001258502A - Sweetener composition, method for imparting sweetness and its use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the sweetness of 6-methyl-3,4-dihydro-1,2,3-oxathiazin-4- one-2,2-dioxide-potassium (acesulfame K), to obtain an acidic composition having stable quality with no external color change and containing improved sweetness, and to obtain neutral foods and drinks decreasing no sweetness during their processing and distribution and having stable and good sweetness. SOLUTION: This sweetener composition is obtained by combining acesulfame K with stevia. Foods or pharmaceuticals are obtained by including the composition. The subject method for imparting sweetness to foods and drinks or pharmaceuticals comprises using the composition. Acidic foods and drinks, pharmaceuticals or neutral foods and drinks are obtained by including acesulfame K singly or its combination with stevia or sucralose.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a low-calorie sweetener composition having a modified sweetness, a method for imparting such sweetness, and an acidic food, drink, pharmaceutical product or neutral using the sweetness imparting method. Related to food and drink.

[0002]

2. Description of the Related Art Sugar is an excellent sweetener that imparts good sweetness, but has a problem of excessive calories due to excessive intake. Peptide-based aspartame (asparatylphenylalanine methyl ester), saccharin sodium (sulfimide),
Stevia (stevia extract, enzyme-treated stevia), glycyrrhizin (licorice extract), sucralose, and the like are used, but they have problems in stability and sweetness in a solution. For example, when low-calorie sweeteners, particularly peptide-based sweeteners, are added to acidic foods and drinks or pharmaceuticals, there is a problem in that appearance color change such as browning occurs. In addition, aspartame (asparatylphenylalanine methyl ester) is used in a wide variety of foods because of its good sweetness. On the other hand, aspartame is susceptible to the pH and ingredients of foods, and especially neutral beverages (coffee, cocoa). , Black tea, etc.) and neutral foods (Koshian, mizuyokan, yokan, etc.) have problems in maintaining sweetness such as decomposition during processing. Therefore, there is a need for a sweetener which has low calories and good sweetness and can be used for acidic foods and drinks, pharmaceuticals and neutral foods and drinks.

In recent years, oxathiazine derivatives, 6-methyl-3,4-dihydro-1,2,3, have been used as sweeteners having low calories, good stability, and good sweetness.
Attention has been paid to the properties of -oxathiazin-4-one-2,2-dioxide-potassium (hereinafter abbreviated as acesulfame K). Acesulfame K has the same sweetness at about 1/100 concentration of sucrose as compared with 5% sucrose solution, and has excellent properties such as good solubility and stability in solution. ing. However, acesulfame K is not always satisfactory in terms of sweetness, such as having a bitter taste in sweetness, and improvement of the sweetness has been studied. For example, Japanese Patent Application Laid-Open No. 53-3571 discloses that aspartame and
A combination with a sulfimide sweetener is disclosed.
JP-B-63-45786 describes Acesulfame K
Acesulfame K and 3- (L-
(Aspartyl-D-alaninamide) -2,2,4,4
-Discloses use in combination with tetramethylethane. Further, Japanese Patent Publication No. 4-66543 discloses a combination of acesulfame K and fructose for improving the bitterness of acesulfame K.

[0004]

SUMMARY OF THE INVENTION The main object of the present invention is to:
The purpose is to further improve the sweetness quality of Acesulfame K. Further, the present invention provides an acidic food or drink having a good sweetness and a composition suitable as a medicament, in which appearance color change such as browning is prevented, and that the sweetness is reduced during processing and distribution. It is an object of the present invention to provide a neutral food or drink having stable quality and good sweetness.

[0005]

Means for Solving the Problems The present inventors have paid attention to the characteristics of acesulfame K and have intensively studied the improvement of the sweetness thereof. As a result, it was found that the combined use of acesulfame K and stevia results in extremely good sweetness. I found it. That is, when compared with a 5% sucrose solution, stevia exhibits the same degree of sweetness at about 1/160 concentration of sucrose, but has a unique unpleasant taste in terms of taste, and the sweetness is left behind. Is not always satisfactory. However, it has been found that when Acesulfame K and Stevia are combined, particularly at a specific quantitative ratio, extremely good sweetness can be obtained. The present invention has been completed based on such findings, and provides a sweetener composition comprising acesulfame K and stevia. Further, the present invention also relates to a food or drink or medicine characterized by comprising Acesulfame K and Stevia, and a method for imparting sweetness to a food or drink or medicine characterized by containing Acesulfame K and Stevia. provide. In particular, in the present invention, when acesulfame K: stevia is used at a weight ratio of 3: 1 to 1-3, the sweetness can be remarkably improved. In the present invention, quasi drugs,
Veterinary drugs are also included, and foods and drinks include not only humans but also animals and feeds. Acesulfame K and stevia include not only a mixed state as a composition but also a mode in which each of them is individually added and used.

Further, the present inventors have proposed that Acesulfame K
As a result of intensive studies on the wide use of Acesulfame K, when Acesulfame K is added to acidic compositions and neutral foods and drinks,
It has been found that the above problems can be solved. In addition, it has been found that a similar effect can be obtained as a result of adding acesulfame K and stevia or sucralose to an acidic composition and a neutral food or drink for further improvement of sweetness. That is, the present invention provides an acidic composition containing acesulfame K or acesulfame K and stevia or sucralose, and a neutral food and drink. In addition, the acidic composition of the present invention can be used as a food or drink or a pharmaceutical (including a quasi-drug). In particular, in the present invention, sweetness is further improved by containing acesulfame K and stevia or sucralose in a weight ratio of 9 to 1 to 9, preferably 3 to 1 to 1 to 3.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Acesulfame K is a known sweetener.
No. 7711. In the present invention, any of these known acesulfame K can be used. Stevia is a well-known sweetener, and is a Chrysanthemum plant native to South America.
Stevia rebaudiana BERTONI is extracted and purified from the leaves, and its sweeteners are diterpene glycosides, stevioside and rebaudiosides. There is also an enzyme-treated product obtained by transferring glucose to glucose with an enzyme.
In the present invention, Stevia rebaudiana BERTONI leaf dry matter pulverized material and the above extract, purified and enzyme-treated products can be used as stevia,
They may be used alone or in combination. Sucralose is also a known sweetener, and any commercially available sucralose can be used in the present invention.

[0008] The sweetener composition of the present invention comprises acesulfame K and stevia in a weight ratio of 3: 1 to 1: 1.
3, preferably in a 1: 1 ratio. That is,
When the total content of these components in the sweetener composition of the present invention is 100 parts by weight, the composition contains 25 to 75 parts by weight of acesulfame K and 75 to 25 parts of stevia.
Contains parts by weight. If the mixing ratio of acesulfame K and stevia is out of this range, disadvantages of each sweetener alone appear, which is not preferable.

The sweetener composition of the present invention may be a mixture of acesulfame K and stevia itself, and if necessary, other sweeteners such as monosaccharides such as glucose and fructose, sucrose, trehalose, and lactose. Such as disaccharides, various oligosaccharides, polysaccharides, saccharides such as sorbitol, maltitol, xylitol, sugar alcohols such as erythritol, aspartame, glycyrrhizin,
One or more low-calorie and high-sweetness sweeteners such as saccharin sodium may be contained. Preferably, the above saccharide is contained in the sweetener composition of the present invention at a ratio of 50.0 to 99.5% by weight.

[0010] The sweetener composition of the present invention may be, for example, a powder,
Granules, tablets, syrups and the like can be formed into various shapes, and the production method thereof is not particularly limited as long as it can mix Acesulfame K and stevia so as to have a ratio specified in the present invention. For example, a method in which acesulfame K and powdered stevia, if necessary, a method of simply mixing other sweeteners, or a method in which other sweeteners are used as binders and excipients to obtain granules or tablets by a conventional method, glucose fructose solution A method in which acesulfame K and stevia are mixed with liquid sugar such as sugar to form a syrup, and the like.

[0011] The sweetener composition of the present invention can be widely used for imparting sweetness to foods and drinks or pharmaceuticals ingested or administered by humans and animals. Examples of these foods and drinks include coffee, coffee drinks, tea drinks,
Green tea drinks, oolong tea drinks, fruit juice drinks, carbonated drinks, nutritional drinks, cocoa drinks, drinks such as soy milk drinks, powdered juices, instant drinks including instant coffee, instant black tea, powdered syrup, starch syrup, syrup,
Dairy products such as gum syrups, ice cream, lacto ice, lactic acid beverages, yogurt, ice milk, sweetened condensed milk, sweetened skim condensed milk, yokan, mizuyokan, buns, gairo, kintsuba, rice balls, amanatto, rice confectionery, rice cake, etc. Confectionery, chocolate, candy, chewing gum, castella, cake, cookies, biscuits, snacks, pudding, jelly, confectionery bread (anpan, cream bread, etc.), cream puffs, apple pie, caramel, tablet confectionery, and other confectionery Vegetable jars / cans, jams, marmalades, agricultural processed products such as boiled tsukudani, boiled beans, chestnut kinton, fishery products such as canned fish, fish ham / sausage, kamaboko, fishery delicacies, processed marine products such as fishery tsukudani, mentsuyu , Sauces and other seasonings, soy sauce, miso, tomato sauce, c Sauces such as tersauce, seasonings such as ketchup, mayonnaise, dressing, and mirin, seasonings such as mirin, liquors such as amazake and sake, soups such as beef, chicken, and pork, rice vinegar, fruit vinegar, and vinegar such as ponzu All kinds of sweet foods, such as foods, powders / granules, soup stocks such as liquids, health foods such as powders, granules and tablets, and fortified foods are included. Pharmaceuticals include powders, tablets, solutions, syrups, and the like, as well as dentifrices and throats, and can be applied to veterinary pharmaceuticals and feeds that prefer sweetness.

The amount of the sweetener composition of the present invention can be arbitrarily used to the extent that it is tastely necessary for a pharmaceutical product or food or beverage to which sweetness is to be imparted. The specific amount used varies depending on individual pharmaceuticals, foods and drinks, but usually, the sweetener composition of the present invention is used in an amount of about 0.0
It is selected from the range of from 0.01 to 1.0% by weight, preferably from 0.005 to 0.7% by weight. The method of using the sweetener composition of the present invention for a sweetness-imparting product may be used in the same manner as other ordinary sweeteners. For example, at the time of manufacturing pharmaceuticals, foods and beverages, or at the time of ingestion or administration thereof, by using an appropriate method such as mixing, kneading, dissolving, dipping, penetrating, spraying, spraying, injecting, etc., contained in the target product Can be done.

The present invention is characterized in that the sweetness is improved by combining Acesulfame K and Stevia as described above, and when used in medicines or foods and drinks, only the above composition is used. not,
Even when Acesulfame K and Stevia are individually added to the target product, a good sweetening effect is similarly exhibited. ADVANTAGE OF THE INVENTION According to this invention, the bitterness perceived when using acesulfame K alone can be reduced remarkably, and the sweetness afterfeeling perceived when using stevia alone is reduced.

The acidic composition of the present invention comprises an organic acid (for example,
L-ascorbic acid, citric acid, fumaric acid, malic acid, succinic acid, acetic acid, lactic acid, etc.) or an organic acid produced by fermentation and containing acesulfame K as a sweetener or improving the sweetness. , Acesulfame K
And stevia or sucralose in a weight ratio of preferably 9 to 1 to 1 to 9, more preferably 3 to 1 to 1
3, more preferably 1: 1. The acidic composition of the present invention has a pH of 2 to 6, preferably 2 to 4.
It is.

The acidic composition of the present invention may be the above-mentioned organic acid and a mixture of acesulfame K or acesulfame K and stevia or sucralose itself. If necessary, flavors, fruit juices, binders (maltose, reducing sugars, other Sugars, carbohydrates, etc.), coloring agents (vitamin B2,
Various dyes), a lubricant (such as sucrose fatty acid ester), and an excipient (such as lactose). The specific amount of addition depends on the target food and drink, pharmaceuticals, but is usually 0.0% as acesulfame K based on the total amount of the composition.
It is selected from the range of from 0.01 to 1.0% by weight, preferably from 0.01 to 0.5% by weight. The acidic composition of the present invention can be, for example, various forms of foods and drinks and pharmaceuticals such as powders, granules, tablets, and syrups. The production method is as follows: an organic acid and acesulfame K or acesulfame K and stevia or sucralose. Are not particularly limited as long as they can be blended so as to have a predetermined ratio. For example, a method of simply mixing Acesulfame K or Acesulfame K or Acesulfame K and stevia or sucralose, or other sweeteners that do not affect the quality of the composition as binders, excipients, and granules or tablets by a conventional method. And a method in which acesulfame K or acesulfame K and stevia or sucralose are mixed with liquid sugar such as glucose fructose to give a syrup.

The acidic foods and drinks to which the present invention is applied include:
For example, fruit juice beverages, carbonated beverages, carbonated fruit juice beverages, fruit-flavored soft drinks, beverages such as powdered juices, lactic acid beverages, dairy products such as yogurt (fermented milk), tablet fruits (ramune confectionery, confectionery containing vitamin C) Candy, fruit juice candy, fruit juice chewing gum, fruit confectionery such as fruit jelly, processed agricultural products such as jam, marmalade, rice vinegar,
Vinegars such as fruit vinegar and ponzu, health foods such as powders, granules and tablets, and fortified foods. Examples of the acidic pharmaceuticals include powders, tablets, tablets, granules, solutions, syrups and the like.

The neutral foods and drinks to which the present invention is applied include:
For example, coffee, coffee drinks, tea drinks, green tea drinks, oolong tea drinks, carbonated drinks, nutritional drinks, cocoa drinks, drinks such as soy milk drinks, instant drinks including instant coffee, instant tea, powdered syrup, starch syrup, syrup , Dairy products such as gum syrup, ice cream, lacto ice, ice milk, sweetened condensed milk, sweetened skimmed condensed milk, Japanese sweets such as yokan, mizuyokan, buns, gairou, kintsuba, rice balls, Amanato, rice confectionery, rice cake confectionery, Chocolate, candy, chewing gum, castella, cakes, cookies, biscuits, snacks, pudding, jelly, sweet buns (anpan, cream bread, etc.), cream puffs, apple pie, caramel, tablet confectionery, boiled beans, kurikinton, koshian ,
Agricultural products such as agricultural products tsukudani, canned marine products, fishery products such as fish meat ham / sausage, kamaboko, fishery delicacies, processed marine products such as fishery tsukudani, sauces such as tomato sauce, worcester sauce, alcoholic beverages such as amazake and sake, Soups such as beef, chicken and pork, mirin-style seasonings, soup stocks such as powders / granules, liquids, combined seasonings such as noodle soup and sauce, health foods such as powders, granules and tablets, and fortified foods Is mentioned. These neutral foods and drinks
H4-8, preferably pH 6-7.

The neutral food or drink of the present invention is preferably prepared by adding acesulfame K or acesulfame K and stevia or sucralose as a sweetener to the above-mentioned neutral food or drink, preferably in a weight ratio of 9 to 1 to 1 to 9 and more preferably. Is 3 to 1:
It is produced by adding at a ratio of 1 to 3, more preferably 1: 1. The specific addition amount varies depending on the target food or drink, but is usually 0.005 to 1.0% by weight, preferably 0.01 to 0.1 as Acesulfame K based on the total amount of the food or drink. Selected from a range. Addition of a sweetener to the target food or drink is performed by a conventional method.
For example, at the time of production of foods and drinks, it can be contained in the target foods and drinks by employing an appropriate method such as mixing, kneading, dissolving, dipping, infiltrating, spraying, spraying, or pouring. In particular, it can be added at any step before and after the heat treatment.

In the present invention, acesulfame K and stevia or sucralose are preferably used in a weight ratio of 9 to 1 to 1, more preferably 3 to 1 to 3,
More preferably, a sweetener composition comprising a 1: 1 ratio, for example, the above-described sweetener composition of the present invention may be used. The sweetener composition can be in various forms, such as, for example, powders, granules, tablets, syrups, etc., and its production method is such that acesulfame K and stevia or sucralose have a predetermined ratio in the present invention. There is no particular limitation as long as it can be blended. For example, a method of simply mixing acesulfame K and stevia or sucralose, if necessary, other sweeteners, or a method of making other sweeteners as binders or excipients into granules or tablets by a conventional method, fructose fructose solution A method in which acesulfame K and stevia or sucralose are mixed with liquid sugar such as sugar to give a syrup, and the like.

[0020]

EXAMPLES Next, the present invention will be described more specifically with reference to experimental examples and examples, but the present invention is not limited to these examples.

(1) Sweetener composition Experimental example 1 Acesulfame K and Stevia (trade name: SK Suite F)
Z, an enzyme-treated product, manufactured by Nippon Paper Industries Co., Ltd.) so as to have a 5% sucrose equivalent concentration of 100: 0, 75:25, 50:
An aqueous solution in which the ratios of 50, 25:75, and 0: 100 were dissolved was subjected to sensory evaluation by 24 sweetness expert panels based on a 5% sucrose solution. The evaluation items were the intensity of sweetness, the intensity of bitterness / astringency, the intensity of (unpleasant) aftertaste,
The sweetness was perceived as quick and the sweetness lasted, and the score was given on a 7-point scale (± 3 points). Table 1 shows the results. In Table 1, AC
K means acesulfame K, and FZ means stevia.

[0022]

[Table 1]

As is evident from Table 1, the combined use of Acesulfame K and Stevia reduced bitterness compared to Acesulfame K and Stevia alone, further suppressed the sustained sweetness of Stevia alone, and increased sucrose similarity. . Experimental Example 2 For the optimal mixing ratio (50:50) in Experimental Example 1, a comparison was made with a single solution at a 5% sucrose equivalent concentration.
As in Experimental Example 1, the intensity of sweetness, the intensity of bitterness / astringency, the intensity of (unpleasant) aftertaste, the speed of feeling sweetness, the persistence of sweetness,
Sensory evaluation was performed for palatability. Table 2 shows the results.

[0024]

[Table 2] * The different alphabets in each item of the sensory evaluation result are
Significance level 5 in multiple comparisons by Tukey-Kramer test
% Indicates that there is a significant difference.

As is clear from Table 2, the taste of the 50:50 combined solution of Acesulfame K and Stevia was significantly reduced in bitterness at a significance level of 5% and the palatability was improved as compared with the solution of Acesulfame K alone. In addition, the duration of sweetness was significantly shorter at a significant level of 5% as compared with the stevia alone solution. The combined use of Acesulfame K and Stevia at 50:50 significantly improved the sweetness and increased the sweetness similarity of sucrose to each of the single solutions.

Example 1 Sweetener composition Ingredient% by weight Acesulfame K 50 Stevia (SK Sweet FZ) 50 The above components were mixed to obtain a powdered sweetener composition.

Example 2 Sweetener Composition Ingredient% by Weight Acesulfame K 0.25 Stevia (SK Sweet FZ) 0.25 Maltitol 99.5 The above components are mixed, and a granulated sweetener composition is prepared by a conventional method. Was manufactured.

Example 3 Component of carbonated beverage Component amount Cola base 1.23 g Composition of Example 1 0.10 g (Acesulfame K 0.05 g) (Stevia (SK sweet FZ) 0.05 g) Phosphoric acid (85%) 0 .14 g Trisodium citrate 0.086 g Carbon dioxide 1.35 g Sodium benzoate 0.06 g Water Remaining total 200 ml After mixing the above components, sterilizing by heating (to reach 93 ° C.), cooling and removing the carbonated water In addition, it was filled and sealed to produce a carbonated beverage. The obtained carbonated beverage had an energy amount (calculated value) per 200 ml of 4 kcal, and had no off-taste and little aftertaste.

Example 4 Fruit Beverage Component Amount 1/6 Concentrated Unshu Mandarin Orange Juice 3.7 g Orange Pulp 3.5 g Citric Acid (anhydrous) 0.4 g L-Ascorbic Acid 0.12 g Acesulfame K 0.0378 g Stevia (SK Suite) FZ) 0.0378 g Perfume etc. Appropriate amount Water Remaining total 210 ml Mix the above ingredients and sterilize by heating (97-98 ° C, 1
(5 seconds) and then filled and sealed to produce a fruit drink. The resulting fruit drink had an energy (calculated value) of 210 kcal per 210 ml and had no off-tastes or persistent sweetness.

Example 5 Chewing Gum Component Amount Gum Base 300 g D-sorbitol solution 190 g D-sorbitol 480 g Lecithin 4 g Glycerin 9 g Peppermint flavor 12 g Acesulfame K 2.5 g Stevia (SK sweet FZ) 2.5 g Total 1 kg Using the above components Chewing gum was produced by a conventional method. The resulting chewing gum was sugarless and had a good sweetness.

Example 6 Sherbet Ingredient Content Milk 40 g Upper sugar 12 g Glucose 8 g Acesulfame K 0.014 g Stevia (SK Sweet FZ) 0.014 g Tangerine juice 20 ml Powdered gelatin 0.5 g Citric acid (anhydrous) 50% aqueous solution 0.5 ml Water Remaining Total 100 g A sherbet was produced using the above components. After heating and dissolving milk and glucose (70 ° C., 20 minutes), the mixture is rapidly cooled, and a mixture of gelatin, sweetener and water is added with a 50% solution of fruit juice and citric acid (anhydrous) and frozen (−20). ° C). The resulting sherbet had a refreshing, good sweet taste and excellent flavor.

Example 7 Amount of water syrup Agar 2.4 g Powder koshian 21.0 g Salt 0.6 g Composition of Example 2 30.0 g D-sorbitol 39.0 g Water 30.0 g Finished weight 230 g Agar in water In addition, after heating and dissolving, other components such as powdered koshian were added, and the mixture was boiled to produce water yokan. The resulting water cans are sugarless, textured,
Both sweetness was good.

(2) Acidic composition The effect of the type, amount and ratio of the high-intensity sweetener on the browning of the solution containing L-ascorbic acid was examined. Experimental Example 3 Influence of Type and Addition of High-Sweetness Sweetener Experimental Materials and Methods -Sample- High-Sweetness Sweetener: Acesulfame K, Aspartame,
Enzyme-treated stevia (SK Suite GRA / Nippon Paper Industries Co., Ltd.), sucralose L-ascorbic acid: 2000 mg / L citric acid: 0.2% citric acid Na: 0.1% high-sweetness sweetener: 0%, 0.1% 005%, 0.01%,
0.025%, 0.05%, 0.1%, 0.25% or more are put in a 100 ml volumetric flask, dissolved in distilled water, and then the sample is taken up as a sample. (Made of crown)
It was stored for 7 days in a convection thermostat at 60 ° C. (dark place). The absorbance of the sample stored under the above conditions was measured at a wavelength of 440 nm using an absorptiometer (Shimadzu UV160A), and the degree of browning was evaluated by the change in absorbance. Results As shown in Table 3, the degree of browning of the sample to which acesulfame K was added was the same as that of the sample to which no high-intensity sweetener was added, and the effect of the amount of addition was not observed. On the other hand, the samples to which aspartame, enzyme-treated stevia, and sucralose were added showed greater browning as the added amount increased. In particular, when aspartame was added, the browning was large, and when 0.1% or more was added, the absorbance was about twice as large as when no high-potency sweetener was added.

[0034]

[Table 3]

Experimental Example 4 Effect of Combination of High-Sweetness Sweeteners Experimental Materials and Methods -Sample- High-sweetness sweeteners: Acesulfame K, aspartame,
Enzyme-treated stevia (SK Suite GRA / Nippon Paper Industries Co., Ltd.), sucralose L-ascorbic acid: 2000 mg / L citric acid: 0.2% citric acid Na: 0.1% high sweetness sweetener: 0.1% Acesulfame K: aspartame, enzyme-treated stevia, sucralose = 10: 0, 8: 2, 6:
4, 5: 5, 4: 6, 2: 8, 0:10 aspartame: enzyme-treated stevia = 10: 0, 8: 2, 6: 4,
5: 5, 4: 6, 2: 8, 0:10 (control) The above components were placed in a 100 ml volumetric flask, dissolved in distilled water, and then the female volume was taken up as a sample. And stored in a convection thermostat at 60 ° C. (in a dark place) for 7 days. The absorbance of the sample stored under the above conditions was measured at a wavelength of 440 nm using an absorptiometer (Shimadzu UV160A), and the degree of browning was evaluated by the change in absorbance. Results As shown in Table 4, when Acesulfame K and aspartame were added, browning was reduced as the amount of Acesulfame K was increased. Acesulfame K
There was almost no effect of the mixing ratio in the system in which Acelfame K and sucralose were mixed in the system in which the enzyme-treated stevia was mixed.

[0036]

[Table 4] * Prepared by correcting with sweeteners other than acesulfame K when the total value was 100.

Conclusion From the results of Experimental Examples 3 and 4, in order to reduce browning of a solution containing L-ascorbic acid, it is best to use Acesulfame K alone as a high-intensity sweetener. It has been found that when combined with other high-intensity sweeteners, it is better to use stevia or sucralose. However, the combination of Acesulfame K and Stevia was most preferred in terms of sweetness.

Example 8 Vitamin C-Containing Tablets (Tablets) Tablets were prepared according to the formulation examples shown in Table 5. Acesulfame K, enzyme-treated stevia (SK Suite FZ / Nippon Paper Industries), Acesulfame K / Stevia 1: 1 or Aspartame / Acesulfame K1: 1 were used in place of the aspartame in the table, and each preparation was used. Compared. All materials except lubricant are charged into a high-speed mixer and the rotation speed of the agitator is increased (1
(2,000 rpm) or more and the mixture was stirred for 20 to 30 seconds. After confirming that the mixed powder was completely yellow, the stirring speed was reduced. Next, the lubricant was added at a low speed, and the mixture was stirred for about 30 seconds. When the lubricant had completely turned, the mixed powder was taken out and tableted to obtain a tablet. Results The results are shown in Table 6. After storage, those using Acesulfame K, Enzyme-treated Stevia and Acesulfame K / Enzyme-treated Stevia 1: 1 have significantly smaller ΔE and suppressed discoloration than those using Aspartame / Acesulfame K 1: 1. Was.

[0039]

[Table 5]

[0040]

[Table 6] * 1 Acesulfame K, * 2 Acesulfame K / enzyme-treated stevia, * 3 Acesulfame K / aspartame,
* 4 L, a, and b were measured with a color difference meter (SM Color Computer / Suga Test Instruments Co., Ltd.), and W, Y1, and ΔE were determined by the following equations. W = {100− (100−L) ² + a ² + b ² } ^1/2 Y1 = {(71.709a + 178.74b) / L} +
0.372 ΔE = {(ΔL) ² + (Δa) ² + (Δb) ² } ^1/2

Example 9 Vitamin C-Containing Tablets (Tablets) All raw materials except for the lubricants shown in Table 7 were charged into a high-speed mixer, and the rotation speed of the agitator was increased (1).
(2,000 rpm) or more and the mixture was stirred for 20 to 30 seconds. After confirming that the mixed powder was completely yellow, the stirring speed was reduced. Next, a lubricant was charged at a low speed, and the mixture was stirred for about 30 seconds. When the lubricant was completely turned, the mixed powder was taken out and tableted to prepare a tablet.

[0042]

[Table 7]

Example 10 Vitamin-Containing Tablets (Tablets) All raw materials except for the lubricants shown in Table 8 were charged into a high-speed mixer, and the rotation speed of the agitator was increased to 1 (1).
(2,000 rpm) or more and the mixture was stirred for 20 to 30 seconds. After confirming that the mixed powder was completely yellow, the stirring speed was reduced. Next, a lubricant was charged at a low speed, and the mixture was stirred for about 30 seconds. When the lubricant was completely turned, the mixed powder was taken out and tableted to prepare a tablet.

[0044]

[Table 8] * ACK / STV indicates Acesulfame K / Stevia.

(3) Neutral Food and Beverage Experimental Example 5 p to the Stability of Acesulfame K and Aspartame
Influence of H and temperature conditions Materials and methods Storage test About 500 mg of acesulfame K or aspartame was precisely weighed in a 1 L volumetric flask, and citric acid or McIlv
pH 7.4 using an Ain buffer (0.01 M).
And adjusted to a sample. Each sample was prepared at 5, 20, 40 ° C for 3
After storage for months. Immediately after preparation (initial), sampling was performed after 2 weeks, 1 month, 2 months, and 3 months. 2. Retort treatment test Approximately 500 mg of acesulfame K or aspartame was precisely weighed in a 1 L volumetric flask, and adjusted to pH 5 and pH 7 using Mcllvain buffer (0.01 M).
The sample was filled in a retort pouch and used as a specimen. 100 for each sample
At 120 ° C or 100 ° C, before filling the retort pouch (initial), 3 hours, 5 hours, 1 hour
At 0 hour and 120 ° C., sampling was performed before filling (initial) into the retort pouch, 0.5 hour, 1 hour and 2 hours. 3. Quantification of Acesulfame K and Aspartame After diluting the sample with distilled water, it was analyzed by HPLC method, and the results are shown in Tables 9 to 13. 1) Preparation of HPLC sample solution 1 ml of the sample solution was placed in a 100 ml volumetric flask, made up with distilled water, and filtered through a 0.45 μm millipore filter to obtain an HPLC sample solution. 2) HPLC conditions Column: Develosil ODS-HG-5 (reverse phase distribution type C18 / Nomura Chemical), inner diameter 4.6 mm, length 15
0 mm Column temperature: 30 ° C. Mobile phase: 0.005 M TBAS-methanol (70:
30) Mixed * TBAS (Tetra-n-butylammonium Hydrogen Sulfhat
e); Tetrabutylammonium hydrogen sulfate * 0.005M TBAS-methanol (70:30)
Mixed solution 1.70 g of TBAS was dissolved in water to make 100 ml, 700 ml of this solution was mixed with 300 ml of methanol, and the mixture was filtered through a membrane filter (0.45 μm). Flow rate: 1 ml / min Measurement wavelength: Acesulfame K; 227 nm, aspartame; 210 nm Volume: 20 μl

[0046]

[Table 9]

[0047]

[Table 10]

[0048]

[Table 11]

[0049]

[Table 12]

[0050]

[Table 13]

Results As shown in Tables 9 to 13, acesulfame K was extremely stable at any storage temperature compared to aspartame. In the long-term retort treatment with a solution having a pH of 5 to 7, the residual ratio of acesulfame K slightly decreased,
Aspartame was extremely unstable. In particular, pH
Solution 7 decomposed almost 100% during retort.

EXPERIMENTAL EXAMPLE 6 Improvement of sweetness and maintenance of sweetness of coffee beverage by addition of acesulfame K Materials and methods A coffee beverage was prepared according to the formulation shown in Table 14. The coffee extract was obtained by extracting coffee beans at 90 ° C. for 10 minutes, filtering and cooling. The ingredients in Table 14 were mixed and homogenized, heated at 85 ° C., filled in a container, sterilized at a temperature of 122 ° C. for 30 minutes, and cooled to prepare a sample. Evaluation of Acesulfame K-added product and aspartame-added product with respect to the standard product was performed using a 7-point scoring system (number of panels: 10
), The average score was determined, and the results are shown in Table 15. The evaluation items were four items of sweetness degree, sweetness sharpness, palatability, and bitterness. Sweetness (compared to standard) -3: very weak, -2: fairly weak, -1: slightly weak, 0: same as standard, +1: slightly strong, +2: fairly strong, +3: very strong Sharp (compared to the standard) -3: very bad, -2: quite bad, -1: slightly bad, 0: same as standard, +1: fairly good, +2: fairly good, +3: very good -3: Very dislike, -2: Dislike a lot, -1: Dislike a little, 0: Same as a standard, +1: Somewhat like, +2: Very like, +3: Very like Bitter (compared with a standard) T) -3: very weak, -2: fairly weak, -1: slightly weak, 0: same as standard, +1: slightly strong, +2: fairly strong, +3: very strong

[0053]

[Table 14]

Results As shown in Table 15, by replacing some or all of the sugar, which is the main component of the standard (conventional product) sweetener, with acesulfame K and sugar alcohol, the degree of sweetness was measured before and after preparation or during storage. And it was equivalent to the standard product (conventional product). As for the taste quality, the acesulfame K-added product, especially the low-sugar and low-calorie product, had a better sweetness and improved the sweetness without sugar-specific after-taste compared to the standard product. Further, the bitterness peculiar to acesulfame K was not recognized in the sensory evaluation. The addition of aspartame reduced the sweetness immediately after preparation, suggesting degradation during preparation of aspartame.

[0055]

[Table 15]

[0056]

According to the present invention, the disadvantages of acesulfame K and stevia as sweeteners each alone can be improved, and can be widely used as a method for imparting sweetness to foods or pharmaceuticals. Further, according to the present invention, by adding acesulfame K alone or in combination with stevia or sucralose as a sweetener, an acidic composition having stable quality with improved discoloration and improved sweetness, which is prevented from discoloration, and during processing and distribution Thus, a neutral food and drink having stable and good sweetness can be obtained without being decomposed to reduce sweetness.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/307 A23L 1/307 2/60 A61K 47/22 A61K 47/22 47/26 47/26 A23L 2 / 02 B // A23L 2/02 2/00 C (72) Inventor Mitsunori Tanabe 2-7-19 Takatsuki Minami, Tadaoka-cho, Senboku-gun, Osaka (72) Inventor Hiroshi Todoroki 1-1-26 Hinoguchi-cho, Nishinomiya-shi, Hyogo −303 (72) Inventor Hiroshi Kasai 42-3F, 4-3, Fushimidai, Inagawa-cho, Kawabe-gun, Hyogo (Reference) 4B014 GB13 GB21 GK03 GL03 GL08 4B017 LC04 LK11 LL02 4B018 LB01 LB03 LB08 MD07 MD27 MD42 MD48 ME01 4B047LB08 LF07 LF09 LG20 LG21 LG32 4C076 AA36 BB01 CC24 CC40 DD67H DD67T DD68C DD68T DD69T EE38 FF04 FF05 FF09 FF52

Claims (15)

[Claims] 1. A method according to claim 1, wherein said compound is 6-methyl-3,4-dihydro-1,
A sweetener composition comprising 2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia. 2. 6-methyl-3,4-dihydro-1,
The sweetener composition according to claim 1, wherein the weight ratio of 2,3-oxathiazin-4-one-2,2-dioxide-potassium: stevia is 3: 1 to 1-3. 3. 6-Methyl-3,4-dihydro-1,
A food or drink or pharmaceutical product comprising 2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia. 4. 6-Methyl-3,4-dihydro-1,
The food or drink or pharmaceutical product according to claim 3, wherein the weight ratio of 2,3-oxathiazin-4-one-2,2-dioxide-potassium: stevia is 3: 1 to 1-3. 5. The food, beverage, or pharmaceutical product according to claim 3, comprising the sweetener composition according to claim 1. 6. A method according to claim 6, wherein 6-methyl-3,4-dihydro-1,
4. The food or drink or pharmaceutical product according to claim 3, wherein 2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia are individually added. 7. 6-Methyl-3,4-dihydro-1,
A method for imparting sweetness to a food or drink or medicine, comprising 2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia. 8. A method according to claim 8, wherein 6-methyl-3,4-dihydro-1,
The method for imparting sweetness according to claim 7, wherein the weight ratio of 2,3-oxathiazin-4-one-2,2-dioxide-potassium: stevia is 3: 1 to 1-3. 9. The method for imparting sweetness according to claim 7, comprising the sweetener composition according to claim 1. 10. A method according to claim 10, wherein 6-methyl-3,4-dihydro-1,
The method for imparting sweetness according to claim 7, wherein 2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia are individually added. 11. 6-Methyl-3,4-dihydro-1,
2,3-oxathiazin-4-one-2,2-dioxide-potassium or 6-methyl-3,4-dihydro-
An acidic composition containing 1,2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia or sucralose. 12. 6-Methyl-3,4-dihydro-1,
The acidic composition according to claim 11, which comprises 2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia or sucralose in a weight ratio of 9 to 1 to 1 to 9. 13. The acidic composition according to claim 12, which is a food or drink or a pharmaceutical having a pH of 2 to 6. 14. 6-methyl-3,4-dihydro-1,
2,3-oxathiazin-4-one-2,2-dioxide-potassium or 6-methyl-3,4-dihydro-
Neutral food and drink having a pH of 4 to 8, containing 1,2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia or sucralose. 15. A method for preparing 6-methyl-3,4-dihydro-1,
The neutral food or drink according to claim 14, comprising 2,3-oxathiazin-4-one-2,2-dioxide-potassium and stevia or sucralose in a weight ratio of 9 to 1 to 1 to 9.