JP2002045145A - Sweetener composition and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sweetener composition reduced in bitterness and improved in taste, and to provide a method for producing the sweetener composition. SOLUTION: This sweetener composition is a stevia extract not subjected to crystallization, containing >=2 pts.wt. of dulcoside A based on a total of 100 pts.wt. of stevioside, rebaudioside A, rebaudioside C and dulcoside A in a β-glucosylsteviol in the stevia extract. The other objective method for producing the composition is provided. It is desirable for other versions of the composition to be obtained through the following process: making α-1,2-rhamnosidase act on a stevia extract subjected to no crystallization, hydrolyzing a rhamnose site of a dulcoside A to form rubusoside, and optionally, making α- glucosyltransferase act on the rubusoside to form an α-glucosylsteviol glycoside, and optionally, reducing the number of glucosyl groups added to the α- glucosylsteviol glycoside via α-1, 4 linkage to <=2.5 on average by making α-1, 4-glucosidase act on the above glycoside.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a sweetener composition and a method for producing the same, and more particularly, to a sweetener composition having reduced bitterness and improved taste, and a method for producing the same.

[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, and acesulfame K are high-intensity sweeteners having remarkably strong sweetness compared to sugar, and have a sweetness similar to that of sugar in a small amount. Since it is obtained, it is used as a low-calorie sweetener, but the use of all high-sweetness sweeteners has been limited because of its inherent bitterness, astringency, and sweetness aftertaste.

[0004] The main steviol glycosides contained in the stevia extract include four types of glycosides, stevioside, rebaudioside A, rebaudioside C, and durucoside A. Of these, rebaudioside C,
Dulcoside A has a rhamnosyl group, and its taste is inferior to stevioside and rebaudioside A,
In particular, the taste of durucoside A is bad. Therefore, if the content of dulcosid A is large, the sweetness of the whole stevia extract will be reduced.

[0005] Therefore, from the stevia extract, rebaudioside C or durucoside A, which are inferior in taste, are reduced.
It is conceivable to improve the taste by removing it. As such a taste improving means, a stevia extract is crystallized in a solvent such as aqueous methanol to obtain a sweet component mainly containing stevioside, a sweet component mainly containing rebaudioside A, or stevioside and rebaudioside A.
And a method in which a sweet component mainly composed of is used. Stevia products manufactured in this way,
The sweetness is significantly improved. However, there is a problem that the yield of stevioside and the like obtained from the stevia extract as a raw material is low, and there is a problem that the production cost is high.Moreover, even if an attempt is made to effectively use the residue generated during the crystallization,
This residue contains a large amount of rebaudioside C and durcoside A, and the residue has a problem that the sweetness is further deteriorated as compared with the stevia extract as a raw material, making effective use of the residue rather difficult. is there.

[0006] Therefore, there is a demand for a sweetener composition which can be obtained by treating a stevia extract simply and at low cost and has good sweetness and a method for producing the same.

[0007]

SUMMARY OF THE INVENTION An object of the present invention is to solve the problems associated with the prior art described above, and to further reduce the bitterness and improve the taste, and a method for producing the same. It is intended to provide.

[0008]

SUMMARY OF THE INVENTION The sweetener composition according to the present invention is a stevia extract that has not been crystallized, and among the β-glucosyl steviols in the stevia extract, stevioside, rebaudioside A, rebaudioside C, dulucoside. It is characterized in that the content of Dulcoside A is 2 parts by weight or less based on 100 parts by weight of A in total.

[0009] The method for producing the sweetener composition according to the present invention comprises:
Α-1,2 was added to the stevia extract that had not been crystallized.
-Characterized by the action of rhamnosidase to hydrolyze the rhamnose site of durcoside A contained in the stevia extract to produce and contain rubusoside. In the present invention, it is preferable that α-glucosyltransferase is allowed to act on the rubusoside-containing substance obtained as described above in the presence of dextrin to generate and contain α-glucosyl steviol glycoside.

In the present invention, the α-glucosyl steviol glycoside is obtained by further reacting α-1,4-glucosidase on the α-glucosyl steviol glycoside-containing substance obtained as described above. α-1,4
It is preferable to reduce the number of glucosyl groups added by bonding to an average of 2.5 or less. Low-calorie foods such as low-calorie beverages, pharmaceuticals, and the like according to the present invention include the sweetener composition described above or the sweetener composition produced by any of the methods described above.

According to the present invention, there is provided a sweetener composition having reduced bitterness and improved taste, and a method for producing the same.

[0012]

DETAILED DESCRIPTION OF THE INVENTION Hereinafter, the sweetener composition according to the present invention and a method for producing the same will be described in detail. <Sweetener composition> The sweetener composition according to the present invention has not been crystallized and contains β-glucosyl steviol. Among the β-glucosyl steviol, the content of dulucoside A is included. Is preferably reduced from the viewpoints of reducing bitterness and improving the degree of sweetness, and in the sweetener composition of the present invention, stevioside, rebaudioside
It is desirable that the content of Dulcoside A is 2 parts by weight or less, more preferably 0.5 part by weight or less, based on 100 parts by weight of A, rebaudioside C and Dulcoside A in total.

Although the sweetener composition according to the present invention has a low content of dulucoside A in spite of the fact that it has not been subjected to crystallization treatment, the conventional sweetener composition without crystallization treatment is used. The bitterness is further reduced as compared with the ingredients, the sweetness is improved, and the taste is improved. Less than,
The method for producing the sweetener composition will be described in detail.

<Production of Sweetener Composition> In the present invention, α-1,2-rhamnosidase is allowed to act on stevia extract that has not been subjected to crystallization treatment, and the durucoside A contained in the stevia extract is treated with α-1,2-rhamnosidase. The sweetener composition is produced by hydrolyzing the rhamnose moiety to produce and contain rubusoside.

An uncrystallized stevia (Stevia rebaudi) subjected to α-1,2-rhamnosidase treatment
ana) The extract contains, for example, β-glucosyl steviol represented by the following formula [III]. As the β-glucosyl steviol, stevioside as a main component having a specific bitterness, astringency, and sweetness is subtracted. ([1]), rebaudioside A ([2]), rebaudioside C
([3]), durcoside A ([4]) and the like.

In the present invention, the stevia extract containing durucoside A or the like may be directly used for the production of a sweetener composition, or the stevia extract may be prepared using a 60-99% aqueous solvent such as aqueous methanol. A so-called mother liquor after crystallization separation and removal of a part of stevioside and rebaudioside A contained therein may be used.

[0017]

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[0018]

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In the present invention, α-1,2-rhamnosidase is allowed to act on the stevia extract containing β-glucosyl steviol (particularly dulcoside A) to hydrolyze dulcoside A at its rhamnose site. , Rubusoside is produced and contained, bitterness is reduced, and sweetness is improved. In the present invention, α-1,2-rhamnosidase acts as described above, the bitterness thereof is reduced, and as a target to be improved in taste such as sweetness, as described above, the crystallization is not usually performed. Therefore, stevia extract containing β-glucosyl steviol such as stevioside, rebaudioside A, rebaudioside C, and zulcoside A is used, but it is not particularly limited as long as it contains zulcoside A, and can be used. It may be a mother liquor when a part of stevioside or rebaudioside A is crystallized and fractionated by crystallization. In the present invention, it is desirable that β-glucosyl steviol such as stevioside and rebaudioside A be contained in addition to the dulcosid A in terms of taste and the like of the obtained α-1,2-rhamnosidase-treated product. In some cases,
Further, rebaudioside B, rebaudioside D, rebaudioside E and the like may be contained.

As the α-1,2-rhamnosidase, specifically, naringin (trade name: “naringinase”)
(Manufactured by Tanabe Seiyaku Co., Ltd.)). In the present invention, in order to allow such an enzymatic reaction to proceed, an amount of water (e.g., 1 to 50 times, preferably, an amount capable of performing an enzymatic reaction) with respect to 100 parts by weight of such a stevia extract (solid content) is preferable. 5-20
Α-1,2-rhamnosidase such as naringin in an amount of usually 0.05 to 20 g, preferably 0.1 g.
In an amount of 1 to 10 g, under acidic conditions, preferably at pH 2
7, more preferably 20 to 20 under acidic conditions of pH 3 to 5
The temperature may be maintained at 70 ° C., preferably 30 to 60 ° C., for 1 to 96 hours, preferably 12 to 72 hours. In addition,
After the rhamnose site (rhamnosyl group) is hydrolyzed from dulcoside A or the like, the enzyme may be deactivated by heating to a temperature of 90 ° C. or higher.

[0021] Thus dulcoside A inclusions are a stevia extract or the like, when the action of alpha-1,2-rhamnosidase such naringin, dulcoside A contained in stevia extract secondary is, R ¹ end of Rubusoside which is hydrolyzed at the rhamnose site and is also a component originally contained in trace amounts in the stevia extract (in the above formula [III], R ¹ is β
- indicates a single glucose linked by bonds, R ² is
One glucose bound by β-bond is shown. ). Dulcoside A has a bitter taste and has a sweetness of only about 1/10 that of stevioside.However, rubusoside obtained by hydrolyzing and removing the rhamnose portion of the durucoside A has a sweetness with less bitterness and close to that of stevioside. Show.

As described above, α-1,
When 2-rhamnosidase was allowed to act, among the β-glucosyl steviols contained in the stevia extract, α-
Other β-glucosyl steviols having no 1,2-rhamnose site (rhamnosyl group), for example, stevioside, rebaudioside A, are substantially not affected by α-1,2-rhamnosidase. In addition, rebaudioside C
Has a rhamnosyl group (α-1,2-rhamnosyl group) related to bitterness, but is not hydrolyzed by this α-1,2-rhamnosidase.

In the present invention, the α-
The 1,2-rhamnosidase treated product contains less unreacted durucoside A as much as possible to reduce bitterness, improve sweetness, and further decompose in the body when α-glucosylated as described later. Of the β-glucosyl steviol in the stevia extract, stevioside, rebaudioside A, rebaudioside C
It is desirable that the content of Dulcoside A is 2 parts by weight or less, preferably 0.5 part by weight or less, based on 100 parts by weight of Dulcoside A in total.

<Α-Glucosylation> In the present invention, the α-1,2-rhamnosidase-treated product obtained as described above may be used as it is, but the α-1,2-rhamnosidase-treated product may be used as it is. Alternatively, α-glucosyltransferase may be allowed to act in the presence of a sugar donor, for example, a partially degraded starch such as dextrin, to generate and contain α-glucosyl steviol glycoside. Such an enzymatic reaction is performed in the presence of water.

In the present invention, the method described in JP-B-57-18779 (Japanese Patent Application Laid-Open No. 54-5070) can be appropriately used for this enzyme reaction.
An amount in which water can be subjected to an enzyme reaction, preferably 1 to 50, based on 100 parts by weight of the 1,2-rhamnosidase-treated product (solid content).
Double, more preferably 5 to 20 times, and partially degraded starch such as dextrin is usually used in 1 to 10 times, preferably 2 to 6 times, and α- such as cyclomaltodextrin glucanotransferase. Glucosyltransferase is used in an amount of 5 to 20 units, preferably 5 to 15 units per g of dextrin, and is preferably used under acidic conditions, preferably pH 2 to 7, more preferably pH 5 in consideration of, but not limited to, reaction efficiency. The temperature may be maintained at 20 to 80 ° C, preferably 40 to 75 ° C, for 10 to 100 hours, preferably 20 to 60 hours under acidic conditions of 6.8 to 6.8.

Examples of the cyclomaltodextrin glucanotransferase include Bacillus macerans and Bacillus megaterium (Bacillus macerans).
illus meaterium) and Bacillus stearothermophilus. In the present invention, α
After glucosyl glycosyltransferase (α-glucosyltransferase) is acted on to perform glycosyltransferase, the enzyme may be deactivated by heating to a temperature of 90 ° C. or higher.

As described above, when the α-1,2-rhamnosidase-treated product is α-glucosylated, β-glucosyl steviol, for example, stevioside contained in the α-1,2-rhamnosidase-treated product has the formula [ III], glucose is present at a large number (eg, 25 or less) at the R ¹ and / or R ² terminals to form α-glucosyl stevioside bound by α-1,4-linkage, etc. Further, rebaudioside A, rebaudioside C In the same manner as α-glucosyl stevioside, α-glucosyl ribosyl having a large number of glucoses (eg, 25 or less) at the R ¹ and / or R ² terminals, each having an α-1,4-bond, etc. Baudioside A, α
-Glucosyl rebaudioside C and the like.

Rubusoside is α-glucosyl rubusoside in which a large number of glucoses are bonded to the R ¹ and / or R ² terminals by α-1,4-bonds or the like. In the α-glucosyl steviol glycoside thus obtained, the bitterness is reduced, and the taste is improved, for example, the sweetness is increased.When this is taken orally, the added sugar is decomposed in the body and α- It is also excellent in safety, as it can be expected to return to the state before the glucosylation treatment.

<Reduction and Adjustment of Number of Added Sugars> In the present invention, α-glucosyl steviol glycoside obtained by the above method may be used as it is, but α-glucosyl steviol obtained by the above method may be used. In addition to glycosides, α
By acting -1,4-glucosidase, α
The number of α-glucosyl groups present (added) in α-glucosyl steviol glycosides at α-1,4-bonds,
It is preferable to reduce and adjust the average to 2.5 or less, preferably to 1.0 to 2.4. In other words, when β-glucosyl steviol before α-glucosylation treatment is used as a reference, α-1,
It is preferable to reduce and adjust the number of glucosyl groups added by four bonds to an average of 2.5 or less, preferably 1.0 to 2.4. Such an enzyme treatment reaction is performed in the presence of water.

The number of added sugars in the α-glucosyl steviol glycoside (α-glucosylated stevia extract) was confirmed to be 2.5 or less on average, preferably 1.0 to 2.4. Japanese Patent Application Laid-Open No. Hei 2-163056 (Patent No. 1)
No. 873090), in particular, according to the method described in Experiment 2. As described above, by further acting α-1,4-glucosidase on α-glucosyl steviol glycoside, the number of α-glucosyl groups is reduced to an average of 2.5 or less, preferably 1.0 to 2.4. Can appropriately utilize the method described in Japanese Patent No. 1873090, and specifically, for example, the following method may be used.

That is, in order to allow such an enzymatic reaction to proceed, water can be enzymatically reacted, preferably 1 to 50 times, with respect to 100 parts by weight of the α-glucosyl steviol glycoside (solid content). More preferably, in an amount of 5 to 20 times, α-1,4-glucosidase is used in an amount of usually 5 to 100 units, preferably 10 to 30 units per α-glucosyl steviol glycoside (solid content). Then, the α-glucosyl steviol glycoside (solid content) 100
The amount of the α-1,4-glucosidase is usually 0.01 to 0.01 parts by weight based on the reaction efficiency.
10 to 10 g, preferably 0.05 to 2 g, under acidic conditions, preferably pH 2 to 7, more preferably pH 4 to
Under acidic conditions of 6.8, 10-80 ° C, preferably 30 ° C.
At a temperature of ~ 75 ° C for 10-100 hours, preferably 15
It may be held for up to 40 hours.

Examples of the α-1,4-glucosidase include α-amylase that randomly cleaves the sugar chain of an α-1,4-glucosyl sugar compound, β-amylase that cleaves a non-reducing terminal in maltose units, and non-reducing Glucoamylase that cleaves at the glucose unit from the terminal is exemplified. After reducing the number of added sugars in this way, the enzyme (α-1,4-glucosidase) is subjected to, for example, 80 ° C.
The enzyme may be deactivated by heating to the above temperature.

When the average number of added sugars of the α-glucosyl steviol glycoside is reduced or adjusted to the above range, the obtained α-glucosyl steviol glycoside exhibits further reduced bitterness and increased sweetness. Taste tends to be improved. ADVANTAGE OF THE INVENTION According to this invention, a bitterness is reduced, a remarkable increase of sweetness, sharpness of taste quality generate | occur | produce, and the rise of taste quality and after-drawing are improved.

When α-1,4-glucosidase is allowed to act on α-glucosyl steviol glycoside as described above, α-1, glucosidase is added to α-glucosyl steviol glycoside.
The average number of added sugars present in the 4-bond can be adjusted to the above range, but is mainly contained in such a sugar chain-adjusted α-glucosyl steviol glycoside (sugar chain adjusted product). Examples of the component having about 1 to 2 α-1,4-glucosyl groups added include α-monoglucosyl stevioside, α-monoglucosyl rebaudioside A or C, α-diglucosyl stevioside, and α-monoglucosyl rebaudioside. And diglucosyl rebaudioside A or C. If necessary, the sugar chain-adjusted product having the average number of added sugars is purified and used, for example, by desugaring, desalting, and decoloring using a synthetic adsorption resin column, an ion exchange resin column, and the like, and further drying and powdering. You may.

The sweetener composition according to the present invention may be blended with components (arbitrary components) which can be blended with the sweetener composition. Examples of such optional ingredients that can be added include high-potency sweeteners such as acesulfame K, sucralose, aspartame, and saccharin, sodium chloride,
Enzyme-treated naringin, fruit juice, hesperidin (vitamin P) and its derivatives (eg, methyl hesperidin, a water-soluble vitamin P, neohesperidin dihydrochalcone, a high-potency sweetener), natural sugars (eg, sugar, fructose, glucose, maltose) , Sugar alcohols (eg, xylitol, maltitol), glycyrrhizin and the like.

In order to obtain a sweetener composition containing such optional components, the above-mentioned α in which bitterness is reduced and taste is improved.
-Glucosyl steviol glycoside (α-glucosylated stevia extract), synthetic high-intensity sweetener such as acesulfame K, sodium chloride, fruit juice, hesperidin, enzyme-treated naringin, etc. are added in any order and mixed. I just need. In this case, if necessary, dispersant, excipient,
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 the drug / quasi-drug include oral drugs 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.

[0040]

According to the present invention, the content of Dulcoside A is remarkably reduced despite not being crystallized,
A sweetener composition having improved sweetness is provided. In the present invention, by adding α-1,2-rhamnosidase to a dulcoside A-containing solution, preferably a stevia extract that has not been crystallized, the taste of the stevia extract in the stevia extract is particularly reduced. By allowing α-1,2-rhamnosidase to act on dulcoside A, a component that had been allowed to change to rubusoside with better sweetness,
Since a sweetener composition having a significantly reduced dulcosid A content and improved sweetness is manufactured, such a sweetener composition can be easily and inexpensively manufactured.

In particular, when the method of the present invention is used to crystallize stevia extract in a solvent such as hydrated methanol to obtain stevioside, rebaudioside A, etc. having good sweetness,
When applied to a mother liquor containing a large amount of durcoside A, which remains as a residue and has a poor sweetness and is conventionally difficult to use, durcoside A has its rhamnosyl group hydrolyzed by α-1,2-rhamnosidase, and has a higher sweetness. Rubsoside, and the taste of the mother liquor such as sweetness can be remarkably improved, and its effective use can be achieved.

In a preferred embodiment of the present invention,
Α-1,2-rhamnosidase is allowed to act on the stevia extract that has not been crystallized as described above to convert the contained dulcoside A to rubusoside, and then the glycosyltransferase is allowed to act in the presence of dextrin, -Since the glucosyl steviol glycoside is produced and contained, its sweetness can be further improved.

In a preferred embodiment of the present invention,
After the glycosyl transfer, α-1,4-glucosidase is further acted on to reduce the number of α-glucosyl groups in the α-glucosyl steviol glycoside to an average of 2.5 or less. Can be improved. 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 and the method for producing the same according to the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

[0045]

Example 1 <Preparation of α-1,2-rhamnosidase-treated product> As a stevia extract, 1 g of the stevia extract (solid content) contained 550 mg of stevioside (i) [55.
0% by weight, quantity ratio to (i) + (ii) + (iii) + (iv) = 6
0.3%)], rebaudioside A (ii) content 245 mg
[24.5% by weight (26.9%)], rebaudioside C (iii) content 85 mg [8.5% by weight (9.3%)]
%)], 32 mg of dulcoside A (iv) content [3.2% by weight
(3.5%)], was prepared. The amount of each component was determined by subjecting the stevia extract to liquid high performance chromatography (HPLC, column: SENSH PAK).
NUCLEOSIL5 NH ₂ , mobile phase: acetonitrile / water = 80/20).

An enzyme having α-1,2-rhamnosidase activity after dissolving 1 part by weight of the stevia extract in 1 part by weight of water and adjusting the pH to 4.0 by adding an acid (type: hydrochloric acid). Narindinase "(manufactured by Tanabe Seiyaku Co., Ltd.) 0.02
The reaction was carried out at a temperature of 50 ° C. for 48 hours.
The obtained reaction product (α-1,2-rhamnosidase treated product [I
When I]) was analyzed by the liquid high-performance chromatography, stevioside (i): 55.0% by weight ((i) + (ii) + (iii) was found as a sweet component in the reaction product (solid). ) + (I
v) = 62.2%), rebaudioside A (i
i): 24.5% by weight (27.7%), rebaudioside C (iii): 8.5% by weight (9.6%), dulucoside A (iv): 0.4% by weight (0.1%). 45%).

<Taste Test> Next, a 0.05% aqueous solution of the α-1,2-rhamnosidase-treated product [II] and a 0.05% aqueous solution of stevia extract [I] before the enzyme treatment were prepared. Were prepared and subjected to a taste test by 10 panelists. As a result, 0.05% of the α-1,2-rhamnosidase-treated product [II] was obtained.
10 persons judged that the% aqueous solution had a better taste, and 0 persons judged that the 0.05% aqueous solution of the stevia extract before the enzyme treatment had a better taste. .

Table 1 also shows the results.

[0049]

[Table 1]

[0050]

Example 2 Stevia extract [I] before α-1,2-rhamnosidase (naringinase) treatment used in Example 1
And α-1,2-rhamnosidase-treated product [II] were prepared, and 4 times the amount of dextrin was added to each solid content, and the solid content concentration was 50%, pH 6.0, and glycosyltransferase (cyclomaltodextrin) was added. Glucanotransferase) was added at 10 units per dextrin, and the mixture was subjected to α-glucosylation at 65 ° C. for 40 hours.

After the completion of the reaction, the enzyme was inactivated by heating at 95 ° C. for 30 minutes. Then, a 0.2% aqueous solution of each glycosyltransferase-treated product was prepared, and a taste test was conducted by 10 panelists. . As a result, those who judged that the glycosyltransferase-treated product [III] of stevia extract [I] before α-1,2-rhamnosidase treatment had a better taste: 2 (out of 10) , Α-1,2-
Those who judged that the treated product [IV] of the stevia extract [II] treated with rhamnosidase had a better taste: 8 (/
Out of 10).

Table 2 also shows the results.

[0053]

[Table 2]

[0054]

Example 3 α-1,2- obtained in Example 2
Stevia extract not treated with rhamnosidase treated with glycosyltransferase followed by heat inactivation of the enzyme [III],
α-1,2-rhamnosidase-treated stevia extract treated with glycosyltransferase followed by heat inactivation of the enzyme [IV]
And 0.005 parts by weight of β-amylase (manufactured by Amano Pharmaceutical Co., Ltd.) per 1 part by weight of the solid content.
For 24 hours, and then heated at a temperature of 85 ° C. for 30 minutes to inactivate the enzyme.

When the average number of added sugars of each of the obtained reaction products was measured, the average number of added sugars of the β-amylase-treated product of the above [III] was 2.1 and the β-amylase of the above [IV] was obtained. The average number of added sugars in the processed product was 2.0. Next, a 0.2% aqueous solution of each of the treatments for reducing the number of added sugars in which the enzyme was inactivated as described above was prepared, and a taste test was performed by 10 panelists. As a result, before the α-1,2-rhamnosidase treatment, And 2 persons (out of / 10 persons) who judged that the stevia extract [I] which had been subjected to both the enzyme treatment of glycosyltransferase treatment and the treatment of reducing the number of added sugars had a better taste: -1,2-
Those who judged that the stevia extract [II] after the rhamnosidase treatment had both the enzyme treatment of the glycosyltransferase treatment and the treatment of reducing the number of added sugars had better taste: 8 (out of 10) It became.

Table 3 also shows the results.

[0057]

[Table 3]

Claims (4)

[Claims] 1. A stevia extract that has not been crystallized, and among β-glucosyl steviol in the stevia extract, a total of 100 parts by weight of stevioside, rebaudioside A, rebaudioside C, and zulcoside A, A sweetener composition, wherein the content of dulcosid A is 2 parts by weight or less. 2. A method wherein α-1,2-rhamnosidase is allowed to act on a stevia extract that has not been crystallized to hydrolyze the rhamnose site of dulcoscoside A contained in the stevia extract to produce rubusoside; A method for producing a sweetener composition, comprising: 3. The sweetness according to claim 2, wherein α-glucosyltransferase is allowed to act on the obtained rubusoside-containing substance in the presence of dextrin to produce and contain α-glucosyl steviol glycoside. For producing a raw material composition. 4. The α-glucosyl steviol glycoside is further reacted with α-1,4-glucosidase on the obtained α-glucosyl steviol glycoside-containing product to form α-glucosyl steviol glycosides with α-1,4 bonds. 4. The method according to claim 3, wherein the number of added glucosyl groups is reduced to an average of 2.5 or less.
The method described in.