JP2002034501A - Sweetening composition and low calorie drinks - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sweetening composition having deep sweetness, brisk sweetness and almost free from nasty taste. SOLUTION: This sweetening composition includes 100 pts.wt. of at least one synthetic sweetening having high sweetness selected from a group comprising Acesulfame K, Sucralose, Aspartame and 10-900 pts.wt. of an α-glucosylated extract of stevia having average 1.0-2.4 glucosyl groups added to β-glucosyl- steviol included in the extract of stevia in an α-1,4 bonding. The preferable content of the β-glucosyl-steviol is less than 10 pts. wt.per 100 pts.wt. of the α-glucosylated the extract of stevia. Sodium chloride and an enzyme treated naringin are preferably included. This invention also includes low calorie drinks formulated with a fruits juice to the sweetening composition and the drinks preferably includes the enzyme treated naringin.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

FIELD OF THE INVENTION The present invention relates to a sweetener composition, and more particularly to a sweetener having a thicker sweetness and a good sweetness.
The present invention relates to a sweetener composition having almost no off-taste.

[0002]

BACKGROUND OF THE INVENTION As a sweetener, for example, sugars such as sugar, glucose and maltose; sugar alcohols such as xylitol and maltitol; glycosides such as stevioside; Sucral
ose) and other sucrose derivatives; Aspartame
And the like; saccharin, acesulfame K and the like have been used. Among them, sugars represented by sugar are most widely used because they have no off-flavor and bitterness and have good sweetness.

[0003] Among the above sweeteners, aspartame, stevioside, sucralose, acesulfame K
Is a high-sweetness sweetener having a remarkably strong sweetness as compared to this sugar, and is used as a low-calorie sweetener because a sweetness similar to that of sugar can be obtained with a small amount. Among these high-sweetness sweeteners, Stevia sweetener containing stevioside, which is a stevia extract, has a unique bitterness, astringency,
Its use was limited due to the sweetness lingering.

However, in recent years, sweetness has been gradually improved by improving purification techniques and developing new techniques for improving taste quality, for example, a method of transferring sugar to stevioside and a method of adjusting the sugar chain length. Specifically, for example, a method has been proposed in which α-glucosyltransferase is allowed to act on a stevia extract to add sugar (Japanese Patent No. 1169566). The sugar-transferred product produced by the method has a significant sweetness. Has been improved. In addition, α-
A method of shortening a sugar chain by acting 1,4-glucosidase (Japanese Patent No. 1873090) has been proposed, and a sugar chain-regulated product produced by the method has further improved sweetness.

[0005] However, compared to sugar, these sugar-transferred products and sugar chain-regulated products still have a slow rise in sweetness,
In addition to problems such as sweetness lingering, the sweetness is simple and lacks the thickness of sugar-like sweetness, leaving an insufficient portion as a sweetener. Aspartame, sucralose, and acesulfame K, which are the above-mentioned synthetic high-sweetness sweeteners, are used for many purposes as low-calorie sweeteners for diets, etc. Also, unlike sugar, all have a simple sweetness and a sweet thickness. There is a problem of lack.

As described above, a high-intensity sweetener having a sweetness that can substitute for sugar, a good sweetness onset, and a good sweetness has not been obtained so far. . Note that Japanese Patent Application Laid-Open No. 8-25672
No. 5 discloses that 1 selected from the group consisting of aspartame, stevia, sucralose, and acesulfame K
A high-intensity sweetener composition comprising at least one or more high-intensity sweeteners and hesperidin and / or hesperidin derivatives, wherein the high-intensity sweetener has reduced sweetness sustained as an aftertaste and a method for producing the same are described. It is described that 2.5 to 25 parts by weight of sodium chloride may be blended with respect to 100 parts by weight of a high-intensity sweetener.

[0007] JP-A-10-262597 discloses that
The weight ratio of α-glucosylated stevia extract having an average addition number of α-glucosyl group to β-glucosyl steviol of 1.0 to 2.4 and xylitol is 0.05 to 0.
A mixed sweetener containing 5: 100 is described. JP-A-2-163,056 discloses that α-glucosylated stevia extract is used as a main component, and α-monoglucosyl stevioside, α-glucosyl stevioside is added to the total amount of α-glucosyl steviol glycoside of the α-glucosylated stevia extract. The total amount of diglucosyl stevioside, α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A is 50% or more (weight ratio), and α-glucosyl to β-glucosyl steviol in the stevia extract is used. A high-sugar sugar-added stevia sweetener having an average group addition number of 1.0 to 2.5 is described.

JP-A-3-251160 discloses that in a low-calorie beverage composition containing an inorganic electrolyte component and an organic acid component, stevia extract is used as a sweet component in an amount of 2 to 15 mg per mEq / liter of inorganic electrolyte cation.
And a low-calorie beverage composition blended at a ratio of, for example, various juices (concentrated juice) such as grapefruit, vitamins, flavors, amino acids, plant fiber, taste components, oligosaccharides, and the like may be further blended. Is described.

"Characteristics and Use of Sucralose" (p. 7)
0, by Hiroo Nakamura, Food and Science), sucralose (Su
It is described that the high-quality sweetness of cralose enables the development of a very high-quality product in taste when used alone or in combination with a conventional sweetener. “Current Status and Issues of Aspartame Application Development” (p.4)
1-47, monthly food chemicals, Keiichi Sakai, 1988
June June) includes aspartame (α-L-aspartyl-L-ph
enylalanine methyl ester, (H ₂ N-CH (CH ₂ -C
_{OOH) -CONH-CH (CH 2} -Ph) -COOC
H ₃ , Ph: phenyl group) has an interaction with other sweet substances, has an additive effect with sugar, fructose, glucose, D-sorbitol, glycine, etc., a synergistic effect with D-xylitol, saccharin sodium, DL -It has a slight synergistic effect with alanine, has an effect of enhancing fruit flavor, and is described as having a flavor-enhancing effect when aspartame is added to beverages flavored with orange, strawberry, and cherry flavors. ing.

Also, “Characteristics of Acesulfame Potassium“ SANET ^™ ”and Use in Foods” (pp. 92-103, p. 92)
According to Matano et al., Food and Science, May 2000, this acesulfame potassium (acesulfame K) can produce a taste similar to sucrose in the beverage field by using it in combination with aspartame. by combination of potency sweeteners, it is described as able to produce balanced sweetness balance, acesulfame K (Ethernet ^TM) aspartame and orange juice containing soft drinks, including concentrated tangerine juice, acesulfame K (Ethernet ^TM) Milk Chocolate with Acetulfame K (Sannet ^™ ), Enzyme-treated Stevia and Flavors (Lemon Flavor) etc., Acelfame K (Sannet ^™ ), Enzyme-Treated Stevia and Salty Water, etc. It is shown.

However, in any of the above publications or documents, a sweetener composition containing a specific synthetic high-intensity sweetener and an α-glucosylated stevia extract having a specific average number of added sugars in a specific amount is described. It is not described or suggested that it exhibits excellent effects such as good sweetness onset, thick sweetness like sugar, and good sweetness.

[0012]

SUMMARY OF THE INVENTION The object of the present invention is to solve the problems associated with the prior art as described above. Unlike the individual high-intensity sweeteners as described above, the present invention is intended to be sweetened like sugar. It is an object of the present invention to provide a sweetener composition having improved taste. Another object of the present invention is to provide a low-calorie beverage having a sweet thickness such as sugar.

[0013]

SUMMARY OF THE INVENTION The sweetener composition according to the present invention comprises at least one synthetic high-intensity sweetener selected from the group consisting of acesulfame K, sucralose and aspartame, and β-glucosyl contained in the stevia extract. Glucosyl group at an average of 1.0 to 1 in α-1,4 bond to steviol
2.4 α-glucosylated Stevia extract, and 10 to 9 parts by weight of the α-glucosylated Stevia extract per 100 parts by weight of the synthetic high-sweetness sweetener.
It is characterized in that it is contained in an amount of 00 parts by weight.

In the present invention, the content of the β-glucosyl steviol is desirably 10 parts by weight or less, preferably 5 parts by weight or less, based on 100 parts by weight of the α-glucosylated stevia extract. In the present invention, it is preferable to further contain sodium chloride. In the present invention, it is preferable to further contain an enzyme-treated naringin.

The low-calorie beverage according to the present invention is characterized in that fruit juice is further added to the above-mentioned sweetener composition. The low-calorie beverage according to the present invention further comprises:
Preferably, it contains enzyme treated naringin. According to the present invention, there is provided a sweetener composition which is different from individual high-intensity sweeteners such as acesulfame K, sucralose or aspartame, and has a thicker sweetness like sugar and an improved taste. You.

Further, according to the present invention, there is provided a low-calorie beverage having a sweet and thick thickness like sugar.

[0017]

DETAILED DESCRIPTION OF THE INVENTION Hereinafter, the sweetener composition and the low-calorie beverage according to the present invention will be described in detail. <Sweetener composition> The sweetener composition according to the present invention includes one or more synthetic high-intensity sweeteners selected from the group consisting of acesulfame K, sucralose, and aspartame, and α
-Glucosylated Stevia extract. Moreover, the α-glucosylated stevia extract used in the present invention has an average of glucosyl groups in the α-1,4 bond of β-glucosyl steviol contained in the stevia extract before the glucosylation treatment of 1.-1. 0 to 2.4 are added.

The synthetic sweeteners such as acesulfame K, sucralose, aspartame and the like and the α-glucosylated stevia extract contained in the sweetener composition will be described below. In the present invention, the stevia extract and the α-glucosylated stevia extract are not included in the high-intensity sweeteners unless they specifically contradict the purpose. Acesulfame K: Acesulfame K, a synthetic high-potency sweetener, has a compound name of “6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide potassium”, which is also known as potassium. Also called acesulfame potassium, it has a sweetness 200 times that of sugar, has a clear and sweet taste, expresses sweetness quickly, has a low aftertaste,
It is a high-sweetness sweetener that is stable against heat, enzymes, etc., but is non-caloric, indigestible, excreted without decomposition in the mouth, does not cause caries, and is designated by the World Health Organization (WHO). It was registered in 1978 as a safe food additive. This acesulfame K is marketed by Hoechst Co., Ltd., for example, under the trade name of "SANET".

Sucralose : Sucralose (sucralose) has a compound name of "1,6-dichloro-1,6-
Dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside ”and has the following formula [I]:

[0020]

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Which has a mellow and rich taste similar to sugar, is stable in a wide acidic to neutral pH range,
Synthetic high-intensity sweetener with 600 times the sweetness of sugar, but non-caloric, indigestible carbohydrate that does not cause tooth decay and is safe in many countries including rice, China, Canada, and Japan It has been approved as a food additive. This sucralose is marketed by Tate & Lyle Co., Ltd.

Aspartame: Aspartame has the compound name “α-L-aspartyl-L-phenylalanine methyl ester” and has the following formula [II]:

[0023]

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Having a taste similar to fructose and the like,
It lacks mildness compared to sugar, but has a sweetness 200 times that of sugar, and has a calorific value of about 4 kcal / g like sugar, but it does not produce acid in the presence of oral plaque and causes tooth decay. It has low bitterness and astringency, and is approved as a safe food additive in the United States, Japan and many other countries. This aspartame is marketed by Ajinomoto Co. under the trade name "Pal Sweet".

Α-Glucosylated Stevia extract : Stevia (Stevia rebaudiana) subjected to glucosylation treatment
The extract contains β-glucosyl steviol represented by the following formula [III] and the like. As the β-glucosyl steviol, stevioside ([[ In addition to 1)), rebaudioside A ([2]), rebaudioside C ([3]), zurcoside A ([4]) and the like can be mentioned.

In the present invention, this stevia extract may be used as it is, or stevioside and rebaudioside A may be crystallized and used using a water-containing solvent such as 60-99% water-containing methanol.

[0027]

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[0028]

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[0029] The α-glucosylated stevia extract used in the present invention is prepared by reacting α-glucosyl steviol (ie, stevioside, rebaudioside A, rebaudioside C, or durucoside A) with α-1,
About 1 to 25 glucosyl groups are added by four bonds, and in a preferred embodiment, 1.0 to 2.4 glucosyl groups are added on average by α-1,4-bonds.

Production Method In order to obtain an α-glucosylated stevia extract having such an average number of added sugars, a method described in Japanese Patent Publication No. 57-18779 and a method described in Japanese Patent Application Laid-Open No. 2-163056 may be appropriately used. Just use it. That is, for example, a stevia extract that is not α-glucosylated and an α-glucosyl sugar compound, for example, dextrin, are heated and dissolved in water, then cooled (cooled), and calcium chloride is added. The pH is adjusted, cyclodextrin glucanotransferase is added, and a glycosyltransfer reaction is performed to obtain a glycosyltransfer product.

Next, the reaction solution is heated again to deactivate the enzyme. Next, α-1,4-glucosidase, for example, glucoamylase, α-amylase, β-amylase, preferably glucoamylase is allowed to act on the reaction solution, and the above-mentioned glycosyltransferase ｛, ie, glucose in β-glucosyl steviol, is reacted. Alternatively, α-1,
Glucose in which 4-glucose is added in a large number, for example, up to about 25, is bonded to glucose by using various amylases in maltose units or non-reduced units depending on the type of amylase used. When cleaved from the terminal with a glucose unit, the number of additions of the α-1,4-glucosyl group to β-glucosyl steviol increases by 1 to 2 components, and the average number of added sugars is, in its preferred embodiment, 1.0% Adjusted to 2.4, a remarkable increase in sweetness and sharpening of taste quality occur, and the onset and trailing of taste quality are improved. In addition, as the component in which the number of additions of the α-1,4-glucosyl group is 1 or 2, for example, α-monoglucosyl stevioside, α-monoglucosyl rebaudioside A, α-diglucosyl stevioside, α- And diglucosyl rebaudioside A. The reactant having such an average number of added sugars may be purified and used, if necessary, by desalting and decoloring using a synthetic adsorption resin column, an ion exchange resin column, or the like, and further forming a dry powder.

Confirmation of the average number of added sugars The confirmation that the number of added sugars of the α-glucosylated stevia extract is 1.0 to 2.4 is described in JP-A No. 2-16.
The method can be carried out in accordance with the method described in No. 3056, especially the experiment 2. Such an average number of added sugars (1.0
-2.4) α-Glucosylated Stevia extract is “α
G sweet P ”(average number of added sugars to β-glucosyl steviol 3.5),“ αG sweet PX ”(average added sugar number to β-glucosyl steviol 2.0),
It is marketed under the trade name “αG Suite PX-TA” (average number of added sugars to β-glucosyl steviol of 1.5) from Toyo Seikatsu Co., Ltd., and α-glucosylated stevia having an average number of added sugars within a desired range. The extract may be used alone as it is, and the average number of added sugars is 2.4 or less (“αG suite PX”, “αG suite PX-T”).
A ") or a mixture of two or more thereof, or those having an average number of added sugars of more than 2.4 (" α
G-Suite P ") in an appropriate amount and adjusted so that the average number of added sugars becomes 1.0 to 2.4.

The sweetener composition according to the present invention comprises at least one synthetic high-potency sweetener 100 selected from the group consisting of acesulfame K, sucralose and aspartame.
Based on parts by weight, the α-glucosylated stevia extract having the above average number of added sugars is contained in an amount of 10 to 900 parts by weight. In a further preferred embodiment, in the present invention, when the synthetic high-sweetness sweetener is acesulfame K, the α-glucosylated stevia extract having the above average number of added sugars is 30 to 300 parts by weight based on 100 parts by weight of the acesulfame K. It is desirable from the viewpoint of the thickness of the sweetness and the like that it is contained in an amount of 50 parts by weight, particularly preferably 50 to 150 parts by weight.

In the present invention, when the synthetic high-intensity sweetener is aspartame, 30 to 300 parts by weight of the α-glucosylated stevia extract having the above average number of added sugars is added to 100 parts by weight of the aspartame. Particularly preferably 5
It is desirable that it is contained in an amount of 0 to 150 parts by weight from the viewpoint of sweetness thickness and the like. In the present invention, when the synthetic high-sweetness sweetener is sucralose, the α-glucosylated stevia extract having the above average number of added sugars is 10 to 2,000 parts by weight based on 100 parts by weight of the sucralose. Although it can be used, it is usually used in an amount of 10 to 900 parts by weight as described above. In addition, from the viewpoint of the thickness of the sweetness, it is desirable that the content is preferably 50 to 1500 parts by weight, particularly preferably 100 to 900 parts by weight.

In the sweetener composition according to the present invention, it is desirable that the content of unreacted β-glucosyl steviol is as small as possible from the viewpoint of reduction of bitterness and astringency. It is generally desirable that the amount be 10 parts by weight or less, preferably 5 parts by weight or less, based on 100 parts by weight of the α-glucosylated stevia extract.

The sweetener composition of the present invention contains sodium chloride, enzyme-treated naringin, fruit juice, in addition to the above-mentioned three types of synthetic high-potency sweeteners and the α-glucosylated stevia extract having the above average added sugar number. Enzyme-treated rutin, rutin, enzyme-treated hesperidin, hesperidin and its derivatives (eg, methyl hesperidin, a water-soluble vitamin P, neohesperidin dihydrochalcone, a high-potency sweetener), natural sugars (eg,
It may contain sugar, fructose, glucose, maltose), sugar alcohols (eg, xylitol, maltitol), artificial sweeteners (eg, saccharin), and the like.

When the sweetener composition of the present invention contains, for example, sodium chloride, the total of the high-sweetness sweetener and the α-glucosylated stevia extract contained in the sweetener composition is used. It is preferable that sodium chloride is usually added in an amount of 2 to 200 parts by weight based on 100 parts by weight. Sodium chloride has the effect of further increasing the thickness of the sweetness of the high-intensity sweetener containing the α-glucosylated stevia extract. However, if it is less than 2 parts by weight, the effect of increasing the thickness of the sweetness becomes insufficient, and 200% by weight. If the amount exceeds the limit, the salty taste tends to be slightly strong.

When the sweetener composition of the present invention contains, for example, an enzyme-treated naringin, the high-sweetness sweetener contained in the sweetener composition and the α-glucosylated stevia extract are contained in the sweetener composition. For a total of 100 parts by weight of
The enzyme-treated naringin is preferably blended in an amount of 2 to 200 parts by weight. This enzyme-treated naringin not only has the effect of increasing the thickness of the sweetness of the obtained sweetener composition, but also has the effect of improving sweetness afterdrawing.
If the amount is less than 2 parts by weight, the effect of increasing the thickness of the sweetness and the effect of improving the sweetness afterdrawing become insufficient.
If the amount is more than 00 parts by weight, the obtained sweetener composition may feel slightly bitter.

<Preparation of Sweetener Composition> In order to obtain such a sweetener composition, one or more synthetic high-intensity sweeteners selected from the group consisting of the above-mentioned acesulfame K, sucralose, and aspartame, The α-glucosylated stevia extract having the average number of added sugars may be added and mixed in an arbitrary order. In this case, if necessary, the components as described above, for example, sodium chloride, enzyme treated naringin, fruit juice, rutins, hesperidins, natural sugars, sugar alcohols, artificial sweeteners, dispersants, excipients, Flavors and the like may be appropriately added and mixed.

Examples of the dispersion / excipient include various sugars, organic acids or organic acid salts, starch, dextrin, milk powder, palatinit, and the like, which are the same as those described in JP-A-8-256725. <Uses of the sweetener composition> Such a sweetener composition of the present invention may be used as it is as a diet sweetener, or may be added to various foods, orally ingested drugs or quasi drugs. May be used.

The dosage form is not particularly limited, and examples thereof include powders, granules, cubes, pastes, and liquids. Examples of the food include a wide range of foods that require a sweetness. Specifically, for example, coffee, tea, cola, carbonated drinks, milk drinks, amazake, etc .; candies; jelly, mousse, chocolate,
Cookies, cakes, ice cream, sorbet, chewing gum, Japanese sweets, sweets and breads such as bread; pickles such as sweet pickles, pickled overnight; seafood dried products, salted seafood; tsukudani; various meats such as ham, bacon, sausage・ Processed marine products; dressings, sauces, soy sauce, miso, mirin, sauces, ketchup, noodle soup; spices such as curry powder; instant noodles; processed grain products; plum wine, medicinal liquor, fruit wine, Alcohols such as sake; tobacco; and the like.

Examples of pharmaceuticals and quasi-drugs include oral pharmaceuticals having bitterness and the like, dentifrices, mouthwashes, and the like.
The amount of the sweetener composition added to these foods, pharmaceuticals, etc. is not particularly limited, and the taste, flavor, etc. of the food, etc.
Any amount can be used as long as the sweetness can be increased to a desired range.

[0043]

Industrial Applicability According to the present invention, unlike individual high-intensity sweeteners such as acesulfame K, sucralose or aspartame, sweeteners having a thicker sweetness like sugar and having improved taste are provided. A composition is provided. Further, according to the present invention, there is provided a low-calorie beverage having a sweet thickness such as sugar.

[0044]

EXAMPLES Hereinafter, the sweetener composition according to the present invention will be described.
The present invention will be described more specifically based on experimental examples, but the present invention is not limited to the experimental examples.

[0045]

[Experimental Example 1] Acesulfame K, a synthetic high-intensity sweetener,
The mixing ratio of aspartame or sucralose to the α-glucosylated stevia extract was changed, and the average number of added sugars of the α-glucosylated stevia extract was 3.
Various sweetener compositions were prepared using three types of 5, 2.0 and 1.5.

Table 1 shows these sweetener compositions. The average number of added sugars of the α-glucosylated stevia extract is in the range of 1.0 to 2.4, and the amount of the α-glucosylated stevia extract per 100 parts by weight of the high-sweetness sweetener is 10%.
What is in the range of ~ 900 parts by weight is an experimental example of the present invention section. Then, test samples were added to drinking water so that the degree of sweetness of each sweetener composition became the same as the 5% sucrose concentration, and a taste test was conducted by 10 panelists.

The evaluation results of ten panelists are shown in Table 1 as average values. The samples of the high-intensity sweetener used in the experiment are as follows. (1) Acesulfame K ····· Trade name “SANET” (manufactured by Hoechst Co., Ltd.) (2) Aspartame ······ Trade name “Pal Sweet” (manufactured by Ajinomoto Co.) (3) Sucralose ··· date & Lyle Co., Ltd. The average number of added sugars to β-glucosyl steviol of α-glucosylated stevia extract used in the experiment is as follows.

(I) “αG Suite P”: α-glucosylated stevia extract, average number of added sugars to β-glucosyl steviol: 3.5, manufactured by Toyo Seikagyo Co., Ltd. (ii) “αG Suite PX”: α -Glucosylated stevia extract, average number of added sugars to β-glucosyl steviol: 2.0, manufactured by Toyo Seikagaku Co., Ltd. (iii) “αG sweet PX-TA”: α-glucosylated stevia extract, β-glucosyl steviol Average number of added sugars: 1.5 (manufactured by Toyo Seika Co., Ltd.)

[0049]

[Table 1]

(Note) The evaluation criteria for the degree of thickness in the sweetness in the table are as follows. Evaluation 5: The degree to which the sweetness feels thick is as strong as the 5% sugar solution. Evaluation 3: The degree to which the sweetness feels thick is slightly weaker than that of the 5% sugar solution, and is moderate. Evaluation 1: The degree to which the sweetness is thick is significantly weaker than the 5% sugar solution.

[0051]

[Experimental example 2] The number of added sugars to β-glucosyl steviol is 2.0, and the content of unreacted β-glucosyl steviol such as non-α-glucosylated stevioside is 1
1.5%, 6.0%, 2.8% of three kinds of α-glucosylated stevia extracts, 1.5-added sugar number to β-glucosyl steviol, non-α-glucosylated stevioside, etc. Was prepared with three kinds of α-glucosylated stevia extracts having unreacted β-glucosyl steviol contents of 14.0% by weight, 9.0% by weight and 4.7% by weight.

These six kinds of α-glucosylated stevia extracts were combined with a synthetic high-potency sweetener, acesulfame K,
A sweetener composition was prepared in which the mixing ratio with aspartame or sucralose was changed. Table 2 shows these sweetener compositions. The average number of added sugars of the α-glucosylated stevia extract is in the range of 1.0 to 2.4, and the amount of the α-glucosylated stevia extract is 10 to 900 parts by weight based on 100 parts by weight of the high-sweetness sweetener. Those in the range are experimental examples of the present invention section.

Then, test samples were prepared by adding the sweeteners to drinking water so that the sweetness of each sweetener composition was the same as the 5% sucrose concentration, and a taste test was conducted by 10 panelists. The evaluation results of 10 panelists are shown in Table 2 as average values.

[0054]

[Table 2]

(Note) The evaluation criteria for the degree of thickness in the sweetness in the table are as follows. Evaluation 5: The degree to which the sweetness feels thick is as strong as the 5% sugar solution. Evaluation 3: The degree to which the sweetness feels thick is slightly weaker than that of the 5% sugar solution, and is moderate. Evaluation 1: The degree to which the sweetness is thick is significantly weaker than the 5% sugar solution.

[0056]

Experiment 3 Acesulfame K described in Experiment 2 and α
-Glucosylated Stevia extract (the average number of α-glucosyl groups added to β-glucosyl steviol is 2.0
And the unreacted β-glucosyl steviol content is 2.8.
(A) A sweetener composition having a mixing ratio (weight) of α-glucosylated stevia extract of 100% by weight is added to water and dissolved, and a test solution (a) having a sweetness equivalent to 5% sucrose solution is added. Was prepared.

To 100 parts by weight of this test solution (a), 5 parts by weight of sodium chloride (sodium chloride) (invention section (a)), 1.5 parts by weight (invention section (b)), 0 parts by weight ( The present invention section (c)) was added and dissolved, and a taste test was conducted by 10 panelists. Table 3 shows the results.

[0058]

[Table 3]

[0059]

EXPERIMENTAL EXAMPLE 4 Acesulfame K described in Experimental Example 2 and α
-Glucosylated Stevia extract (the average number of α-glucosyl groups added to β-glucosyl steviol is 2.0
And the unreacted β-glucosyl steviol content is 2.8.
Orange juice was prepared using a sweetener composition in which the mixing ratio (weight) of α-glucosylated stevia extract (% by weight) was 100/100.

Table 4 shows the composition of the orange juice.

[0061]

[Table 4]

The orange juice of the product (A) of the present invention has a natural sweetness. Further, the product (B) of the present invention has a natural sweetness, and furthermore, the off-flavor slightly remaining in the product (A) of the present invention is hardly perceived, and is more mellow. In addition, since both of the present invention products (A) and (B) use a mixed sweetener containing the above-mentioned high-sweetness sweetener and a specific α-glucosylated stevia extract as a sweetener, they are comparable to sugar. It is low calorie when used with sweetness.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/237 A23L 1/237 2/00 2/02 A 2/60 2/00 G 2/02 BC (72) Inventor Yoichi Aiba 1-6-16-1 Iwasakinishi, Ichihara-shi, Chiba F-term in the Toyo Sugar Refining Co., Ltd. Chiba Plant (Reference) 4B017 LC04 LG02 LG04 LK01 LK06 LK11 LK15 LL02 LL09 4B047 LB08 LB09 LG13 LG17 LG21 LG32 LG38 LG58

Claims (6)

[Claims] 1. An at least one synthetic high-potency sweetener selected from the group consisting of acesulfame K, sucralose, and aspartame, and α-1,4 bond to β-glucosyl steviol contained in a stevia extract. The average glucosyl group is 1.
0-2.4 added α-glucosylated stevia extract, and based on 100 parts by weight of the synthetic high-potency sweetener,
-A sweetener composition comprising a glucosylated stevia extract in an amount of 10 to 900 parts by weight. 2. The sweetener composition according to claim 1, wherein the content of β-glucosyl steviol is 10 parts by weight or less based on 100 parts by weight of the α-glucosylated stevia extract. 3. The sweetener composition according to claim 1, further comprising sodium chloride. 4. The sweetener composition according to claim 1, further comprising an enzyme-treated naringin. 5. A low-calorie beverage characterized by further comprising fruit juice in addition to the sweetener composition according to claim 1. 6. The low calorie beverage according to claim 5, further comprising enzyme-treated naringin.