JP2013090575A - Stevia extract mixture, and method for dissolving stevia extract - Google Patents
Stevia extract mixture, and method for dissolving stevia extract Download PDFInfo
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- JP2013090575A JP2013090575A JP2010041181A JP2010041181A JP2013090575A JP 2013090575 A JP2013090575 A JP 2013090575A JP 2010041181 A JP2010041181 A JP 2010041181A JP 2010041181 A JP2010041181 A JP 2010041181A JP 2013090575 A JP2013090575 A JP 2013090575A
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- stevia
- stevia extract
- rebaudioside
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- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 title claims abstract description 129
- 241000544066 Stevia Species 0.000 title claims abstract description 92
- 239000000284 extract Substances 0.000 title claims abstract description 61
- 239000000203 mixture Substances 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000001512 FEMA 4601 Substances 0.000 claims abstract description 37
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 claims abstract description 37
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000019203 rebaudioside A Nutrition 0.000 claims abstract description 37
- 150000004676 glycans Chemical class 0.000 claims abstract description 26
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 26
- 239000005017 polysaccharide Substances 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims description 15
- 239000004375 Dextrin Substances 0.000 claims description 15
- 235000019425 dextrin Nutrition 0.000 claims description 15
- 229920000945 Amylopectin Polymers 0.000 claims description 6
- 229920000856 Amylose Polymers 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 238000011978 dissolution method Methods 0.000 claims 1
- GIPHUOWOTCAJSR-UHFFFAOYSA-N Rebaudioside A. Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1OC(C1O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O GIPHUOWOTCAJSR-UHFFFAOYSA-N 0.000 abstract description 4
- 235000003599 food sweetener Nutrition 0.000 description 30
- 239000003765 sweetening agent Substances 0.000 description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 239000000463 material Substances 0.000 description 10
- 238000011835 investigation Methods 0.000 description 9
- QSRAJVGDWKFOGU-WBXIDTKBSA-N rebaudioside c Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1[C@@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]1(CC[C@H]2[C@@]3(C)[C@@H]([C@](CCC3)(C)C(=O)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)CC3)C(=C)C[C@]23C1 QSRAJVGDWKFOGU-WBXIDTKBSA-N 0.000 description 8
- 235000013373 food additive Nutrition 0.000 description 7
- 239000002778 food additive Substances 0.000 description 7
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 6
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 6
- 229940013618 stevioside Drugs 0.000 description 6
- 235000019202 steviosides Nutrition 0.000 description 6
- CANAPGLEBDTCAF-NTIPNFSCSA-N Dulcoside A Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](O[C@]23C(C[C@]4(C2)[C@H]([C@@]2(C)[C@@H]([C@](CCC2)(C)C(=O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)CC4)CC3)=C)O[C@H](CO)[C@@H](O)[C@@H]1O CANAPGLEBDTCAF-NTIPNFSCSA-N 0.000 description 4
- CANAPGLEBDTCAF-QHSHOEHESA-N Dulcoside A Natural products C[C@@H]1O[C@H](O[C@@H]2[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]2O[C@]34CC[C@H]5[C@]6(C)CCC[C@](C)([C@H]6CC[C@@]5(CC3=C)C4)C(=O)O[C@@H]7O[C@H](CO)[C@@H](O)[C@H](O)[C@H]7O)[C@H](O)[C@H](O)[C@H]1O CANAPGLEBDTCAF-QHSHOEHESA-N 0.000 description 4
- 239000001776 FEMA 4720 Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- DRSKVOAJKLUMCL-MMUIXFKXSA-N u2n4xkx7hp Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DRSKVOAJKLUMCL-MMUIXFKXSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- YWPVROCHNBYFTP-UHFFFAOYSA-N Rubusoside Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC1OC(CO)C(O)C(O)C1O YWPVROCHNBYFTP-UHFFFAOYSA-N 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- YWPVROCHNBYFTP-OSHKXICASA-N rubusoside Chemical compound O([C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YWPVROCHNBYFTP-OSHKXICASA-N 0.000 description 3
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 229920002307 Dextran Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 239000004373 Pullulan Substances 0.000 description 2
- 229920001218 Pullulan Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920000609 methyl cellulose Polymers 0.000 description 2
- 239000001923 methylcellulose Substances 0.000 description 2
- 235000010981 methylcellulose Nutrition 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 235000019423 pullulan Nutrition 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- -1 and as a result Chemical compound 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 229930188195 rebaudioside Natural products 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- OMHUCGDTACNQEX-OSHKXICASA-N steviolbioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OMHUCGDTACNQEX-OSHKXICASA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/36—Terpene glycosides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、難溶解性であるRebaudioside-A90重量%以上含有するステビア抽出物の混合
物、及び難溶解性であるRebaudioside-A90重量%以上含有するステビア抽出物の溶解方法
に関する。
The present invention relates to a mixture of stevia extract containing 90% by weight or more of Rebaudioside-A which is hardly soluble, and a method for dissolving stevia extract containing 90% or more of Rebaudioside-A which is hardly soluble.
ステビア甘味料（ステビア抽出物）は、キク科の植物ステビアレバウディアナベルトニ
ー（Stevia rebaudiana BERTOI）の葉部から抽出精製した高甘味物質の混合品である。
Stevia sweetener (stevia extract) is a mixture of highly sweet substances extracted and purified from the leaves of Stevia rebaudiana BERTOI.
ステビア抽出物の甘味成分は、主成分であるSteviosideをはじめ、Rebaudioside-A、Ru
busoside、Dulcoside-A、steviobioside、Rebaudioside-C、Rebaudioside-Bなどが知られ
ている。
Stevia extract sweeteners include Stevioside, which is the main ingredient, Rebaudioside-A, Ru
Busoside, Dulcoside-A, steviobioside, Rebaudioside-C, Rebaudioside-B, etc. are known.
ステビア抽出物には、Steviosideの含有比率の高い通常抽出品、あるいはRebaudioside
-Aの含有比率を高くした調整品が知られている。これらステビア抽出物の甘味度は、ショ
糖の200〜300倍であり、同じ甘味を得るための使用量はショ糖と比較して大幅に削減でき
ることから実質的にノンカロリー甘味料として使用されている。また、ステビア抽出物は
高甘味度である天然甘味料であることから、食品工業界でも多く使用されている（特許文
献１）。
For stevia extract, normal extract with a high content of Stevioside, or Rebaudioside
An adjusted product with a high content ratio of -A is known. The sweetness of these stevia extracts is 200 to 300 times that of sucrose, and the amount used to obtain the same sweetness can be greatly reduced compared to sucrose, so it is used substantially as a non-caloric sweetener. Yes. Stevia extract is a natural sweetener with a high degree of sweetness, and is therefore widely used in the food industry (Patent Document 1).
Steviosideの含有比率の高い通常抽出品の甘味は比較的砂糖に似ているが、苦み等の異
味が後味に残るという欠点がある。一方、Rebaudioside-Aの含有比率を高くした調整品は
、異味が少ない良質な甘味である。
The sweetness of a normal extract with a high content of Stevioside is relatively similar to sugar, but it has the disadvantage that the off-flavors such as bitterness remain in the aftertaste. On the other hand, the adjusted product with a high content ratio of Rebaudioside-A has a good sweetness with little off-flavor.
しかし、Rebaudioside-Aの含有比率を高くし、かつ、ステビア成分を高純度化するほど
、このステビア抽出物の水への溶解性が低下するという問題が生じる。
However, the higher the content ratio of Rebaudioside-A and the higher the purity of the stevia component, the lower the solubility of this stevia extract in water.
このため、Rebaudioside-Aの含有比率を高くした調整品は、低濃度の抽出液となるため
、乾燥・固形化する場合には大量の水分を蒸発ことが必要となるため生産効率が大幅に低
下するとともに、異物除去の濾過における作業が大幅に増加する。また、飲食品などの甘
味料として使用される場合には、一定の濃度で保持した甘味料を使用することが一般的で
あるが、Rebaudioside-Aの含有比率を高くした調整品は、再結晶化しやすいため一定濃度
で保持することが困難であるといった問題がある。
For this reason, the adjusted product with a high content ratio of Rebaudioside-A becomes a low-concentration extract, and when drying and solidifying, it is necessary to evaporate a large amount of water, which greatly reduces production efficiency. At the same time, the work for removing foreign substances is greatly increased. In addition, when used as a sweetener for foods and drinks, it is common to use a sweetener maintained at a constant concentration. However, an adjusted product with a high content ratio of Rebaudioside-A must be recrystallized. There is a problem that it is difficult to maintain at a constant concentration because it is easily converted.
そこで、本発明の目的は、難溶性であるRebaudioside-Aを90%以上であるステビア抽出
物の溶解性を改善したステビア抽出物の混合物の提供、及び難溶性であるRebaudioside-A
を90%以上であるステビア抽出物の溶解方法を提供することを目的とする。
Therefore, an object of the present invention is to provide a mixture of stevia extract having improved solubility of stevia extract having 90% or more of rebaudioside-A which is hardly soluble, and rebaudioside-A which is hardly soluble
It is an object of the present invention to provide a method for dissolving a stevia extract that is 90% or more.
本発明者はRebaudioside-Aを90重量%以上含有するステビア抽出物の欠点である溶解性
を改善するために、鋭意検討を重ねた結果、Rebaudioside-Aを90重量%以上含有するステ
ビア抽出物と該水溶性多糖類の混合比率が乾燥重量で、ステビア抽出物：水溶性多糖類＝
100：5〜0.4：99.6としたステビア抽出物混合物とすることにより目的を達成することを
見出すと共に、Rebaudioside-Aを90重量%以上含有するステビア抽出物に対して水溶性多
糖類を、乾燥重量でステビア抽出物：水溶性多糖類＝100：5〜0.4：99.6となるように混
合するステビア抽出物の溶解方法を見出し、本発明に至った。
The present inventor has conducted extensive studies to improve the solubility, which is a disadvantage of stevia extract containing 90% by weight or more of Rebaudioside-A, and as a result, stevia extract containing 90% by weight or more of Rebaudioside-A The mixing ratio of the water-soluble polysaccharide is dry weight, stevia extract: water-soluble polysaccharide =
It is found that the objective is achieved by using a stevia extract mixture of 100: 5 to 0.4: 99.6, and water-soluble polysaccharides are dry-weighted to stevia extract containing 90% by weight or more of Rebaudioside-A. Stevia extract: water-soluble polysaccharide = 100: 5 to 0.4: 99.6 A method for dissolving a stevia extract mixed so as to be 99.6 was found, and the present invention was achieved.
本発明によれば、難溶性であるRebaudioside-Aを90%以上であるステビア抽出物の溶解
性を改善したステビア抽出物の混合物の提供、及び難溶性であるRebaudioside-Aを90%以
上であるステビア抽出物の溶解方法を提供することができる。
According to the present invention, it is possible to provide a mixture of stevia extract that improves the solubility of stevia extract that is 90% or more of Rebaudioside-A that is hardly soluble, and 90% or more of Rebaudioside-A that is hardly soluble A method for dissolving stevia extract can be provided.
本発明は、Rebaudioside-Aを90重量%以上含有するステビア抽出物と該水溶性多糖類の
混合比率が乾燥重量で、ステビア抽出物：水溶性多糖類＝100：5〜0.4：99.6としたステ
ビア混合物、及びRebaudioside-Aを90重量%以上含有するステビア抽出物に対して水溶性
多糖類を、乾燥重量でステビア抽出物：水溶性多糖類＝100：5〜0.4：99.6となるように
混合するステビア抽出物の溶解方法である。
The present invention is a stevia wherein the mixing ratio of stevia extract containing 90% by weight or more of Rebaudioside-A and the water-soluble polysaccharide is dry weight, and stevia extract: water-soluble polysaccharide = 100: 5 to 0.4: 99.6 The water-soluble polysaccharide is mixed with the mixture and Stevia extract containing 90% by weight or more of Rebaudioside-A so that Stevia extract: water-soluble polysaccharide = 100: 5 to 0.4: 99.6 in dry weight. This is a method for dissolving stevia extract.
本発明において、ステビアン抽出物とは、Stevioside、Rubusoside、Dulcoside-A、ste
viobioside、Rebaudioside-C、Rebaudioside-B、Rebaudioside-Aの含量が95重量%以上の
ものである。なお、この規格は、第69回JECFA(FAO/WHO合同食品添加物専門委員会)におい
て、国際的に認知されたものである。
In the present invention, stevian extract is Stevioside, Rubusoside, Dulcoside-A, ste
The content of viobioside, Rebaudioside-C, Rebaudioside-B, and Rebaudioside-A is 95% by weight or more. This standard is internationally recognized by the 69th JECFA (FAO / WHO Joint Food Additives Expert Committee).
本発明において、Rebaudioside-Aを90重量%以上が含有するステビア抽出物の製造は、
キク科植物であるステビアの葉部に含まれる甘味物質を乾燥葉から水、または含水有機溶
媒にて抽出し、次いで抽出液をそのまま濃縮するか、または必要に応じて陽イオン交換樹
脂、陰イオン交換樹脂、活性炭でイオン性不純物を除去し、吸着樹脂に甘味成分を吸着さ
せ親水性溶媒で溶離して溶離液を濃縮、乾燥してステビア抽出物を得て、高純度Rebaudio
side-A を得る方法は膜分離、アルコール抽出、結晶化等の慣用手段を適宜施すことがで
きる。また、結晶化の方法は結晶溶媒としてエタノール、メタノール等の有機溶媒に必要
であれば水を加えて、適宣使用することができる。
In the present invention, the manufacture of stevia extract containing 90% by weight or more of Rebaudioside-A,
Extract the sweet substances contained in the leaves of Stevia, which is a asteraceae plant, from dried leaves with water or a water-containing organic solvent, and then concentrate the extract as it is or, if necessary, a cation exchange resin, an anion The ionic impurities are removed with an exchange resin and activated carbon, the sweetener component is adsorbed on the adsorption resin, eluted with a hydrophilic solvent, the eluate is concentrated and dried to obtain a stevia extract, and high purity Rebaudio
As a method for obtaining side-A, conventional means such as membrane separation, alcohol extraction, and crystallization can be appropriately applied. The crystallization method can be appropriately used by adding water to an organic solvent such as ethanol or methanol as a crystallization solvent if necessary.
本発明において、水溶性多糖類としては、食品（または食品添加物）として用いること
が出来るものであれば、天然物または合成物であっても良いが、例えば、ペクチン、グア
ーガム、アラビアガム、メチルセルロース、カルボキシメチルセルロース、プルラン、デ
キストラン、デンプン、アミロース、アミロペクチン、デキストリン、サイクロデキスト
リンなどが挙げることができ、これらに限定されるものではないが、デンプン、アミロー
ス、アミロペクチン、デキストリンの１種以上を混合することは、Rebaudioside-Aを90重
量%以上含有したステビア抽出物の溶解性の向上の点から好ましい。
In the present invention, the water-soluble polysaccharide may be a natural product or a synthetic product as long as it can be used as a food (or food additive). For example, pectin, guar gum, gum arabic, methyl cellulose , Carboxymethylcellulose, pullulan, dextran, starch, amylose, amylopectin, dextrin, cyclodextrin, and the like, but not limited to, mixing one or more of starch, amylose, amylopectin, dextrin Is preferable from the viewpoint of improving the solubility of a stevia extract containing 90% by weight or more of Rebaudioside-A.
水溶性多糖としては、食品（または食品添加物）として用いることが出来るものであれ
ば、天然物または合成物であっても良いが、例えば、ペクチン、グアーガム、アラビアガ
ム、メチルセルロース、カルボキシメチルセルロース、プルラン、デキストラン、デンプ
ン、アミロース、アミロペクチン、デキストリン、サイクロデキストリンなどが上げられ
るが、これらに限定されるものではない。
The water-soluble polysaccharide may be a natural product or a synthetic product as long as it can be used as a food (or food additive). For example, pectin, guar gum, gum arabic, methyl cellulose, carboxymethyl cellulose, pullulan Dextran, starch, amylose, amylopectin, dextrin, cyclodextrin and the like, but are not limited thereto.
本発明において、Rebaudioside-Aを90重量%以上含有するステビア抽出物と該水溶性多
糖類の混合比率が乾燥重量で、ステビア抽出物：水溶性多糖類＝100：5〜0.4：99.6であ
ることが必要であり、好ましくはステビア抽出物：水溶性多糖類＝100：10〜100：30であ
る。
In the present invention, the mixing ratio of the stevia extract containing 90% by weight or more of Rebaudioside-A and the water-soluble polysaccharide is dry weight, and stevia extract: water-soluble polysaccharide = 100: 5 to 0.4: 99.6 Is preferable, and stevia extract: water-soluble polysaccharide = 100: 10 to 100: 30.
Rebaudioside-Aを90重量%以上含有するステビア抽出物は溶解性が非常に低いため、高
濃度に溶解することができないと共に、低濃度で溶解させる場合にも、溶解時間がかかる
上、一旦溶解しても、加熱や冷却、長時間放置などにより再結晶化する。
Stevia extract containing 90% by weight or more of Rebaudioside-A has very low solubility, so it cannot be dissolved at a high concentration, and it takes time to dissolve even when dissolved at a low concentration. However, it is recrystallized by heating, cooling, or standing for a long time.
本発明において、Rebaudioside-Aを90重量%以上含有するステビアン抽出物は水（常温
）に対して0.5重量%未満であれば、溶解性及びその溶液の安定性はあるが、0.5重量%以上
になると、溶解性、及びその溶液の安定性は著しく低下する。つまり、本発明は、Rebaud
ioside-Aを90重量%以上含有するステビアン抽出物を0.5重量%以上、特に4重量%以上含有
する溶液を調整するのに優れた方法である。
In the present invention, a Stevian extract containing 90% by weight or more of Rebaudioside-A has solubility and stability of the solution as long as it is less than 0.5% by weight with respect to water (room temperature), but it is 0.5% by weight or more. As a result, the solubility and the stability of the solution are significantly reduced. In other words, the present invention
This is an excellent method for preparing a solution containing 0.5% by weight or more, particularly 4% by weight or more of a stevian extract containing 90% by weight or more of ioside-A.
しかしながら、理由は不明でありが、Rebaudioside-Aを90重量%以上含有するステビア
抽出物に水溶性多糖類、このましくは、デンプン、アミロース、アミロペクチン、デキス
トリン、またはそれらの混合物を規定量共存させることにより、溶解性の向上や再結晶化
を防ぐことができるとともに、Rebaudioside-Aを90重量%以上含有するステビア抽出物で
は溶解不可能な濃度において、水溶性多糖類を共存させることにより、安定的に溶解させ
ることができる。
However, the reason is unknown, but a stevia extract containing 90% by weight or more of Rebaudioside-A is allowed to coexist with a specified amount of a water-soluble polysaccharide, preferably starch, amylose, amylopectin, dextrin, or a mixture thereof. Therefore, it is possible to prevent the improvement of solubility and recrystallization, and to stabilize by coexisting water-soluble polysaccharides at a concentration that cannot be dissolved by stevia extract containing 90% by weight or more of Rebaudioside-A. Can be dissolved.
以下に具体的な実施例を示すが、本発明はこれに限定されるものではない。 Specific examples are shown below, but the present invention is not limited thereto.
[実験１]
Rebaudioside-A含量91%、ステビア７成分(Stevioside、Rubusoside、Dulcoside-A、ste
viobioside、Rebaudioside-C、Rebaudioside-B、Rebaudioside-A)の総含量95%のステビア
甘味料１の溶解性を調査した。
[Experiment 1]
Rebaudioside-A content 91%, Stevia 7 ingredients (Stevioside, Rubusoside, Dulcoside-A, ste
The solubility of Stevia sweetener 1 with a total content of 95% viobioside, Rebaudioside-C, Rebaudioside-B, Rebaudioside-A) was investigated.
[比較例１]
＜ステビア甘味料１単独の溶解性調査＞。
ｉ)ステビア甘味料１ 4.5gを25℃の水100mlに混和後、1時間攪拌したが、溶解しなかっ
た。
ｉｉ)ｉの未溶解液を95℃に加温、攪拌し、完全溶解させた後、65℃で攪拌を12時間継続
したところ、未溶解物が発生した。この未溶解物を回収して、食品添加物公定書法に従っ
てステビアの定性試験を行った結果、高純度のRebaudioside-Aであった。
[Comparative Example 1]
<Solubility investigation of Stevia sweetener 1 alone>.
i) Stevia sweetener 1 4.5 g was mixed with 100 ml of water at 25 ° C. and stirred for 1 hour, but it did not dissolve.
ii) The undissolved liquid of i was heated to 95 ° C. and stirred to completely dissolve it, and then stirred at 65 ° C. for 12 hours. This undissolved material was collected and subjected to a qualitative test for stevia according to the official standard for food additives. As a result, it was Rebaudioside-A with high purity.
[実施例１]
＜ステビア甘味料１とデキストリン混合物の溶解性調査＞
ｉ)ステビア甘味料１ 4.5gを25℃の水50mlに混和後、デキストリン0.5gを溶解した50ml
溶液を加え、攪拌し、30分以下で溶解した。
ｉｉ）ｉの溶液を12時間攪拌し続けても、未溶解物は発生しなかった。
ｉｉｉ）ｉの溶液を95℃に加温、攪拌した後、65℃で攪拌を12時間継続したが、未溶解物
は発生しなかった。
ｉｖ)ｉｉｉの溶液を4℃で12時間放置したが、未溶解物は発生しなかった。
[Example 1]
<Investigation of solubility of Stevia sweetener 1 and dextrin mixture>
i) Stevia sweetener 1 4.5g mixed with 50ml of water at 25 ° C, then 0.5ml of dextrin 50ml
The solution was added, stirred and dissolved in less than 30 minutes.
ii) Even if the solution of i was continuously stirred for 12 hours, no undissolved product was generated.
iii) The solution of i was heated to 95 ° C. and stirred, and then stirred at 65 ° C. for 12 hours, but no undissolved product was generated.
iv) The solution of iii was allowed to stand at 4 ° C. for 12 hours, but no undissolved material was generated.
[実験２]
Rebaudioside-A含量91%、ステビア７成分(Stevioside、Rubusoside、Dulcoside-A、ste
viobioside、Rebaudioside-C、Rebaudioside-B、Rebaudioside-A)の総含量95%のステビア
甘味料１の高濃度溶解性を調査した。
[Experiment 2]
Rebaudioside-A content 91%, Stevia 7 ingredients (Stevioside, Rubusoside, Dulcoside-A, ste
The high-concentration solubility of Stevia sweetener 1 with a total content of 95% of viobioside, Rebaudioside-C, Rebaudioside-B, and Rebaudioside-A) was investigated.
[比較例２]
＜ステビア甘味料１単独の溶解性調査＞
ｉ)ステビア甘味料１ 32gを25℃の水100mlに混和後、1時間攪拌したが、溶解しなかった
。
ｉｉ)ｉの未溶解液を95℃に加温、攪拌し、完全溶解させた後、65℃で攪拌を継続したと
ころ、6時間以内で未溶解物が発生した。この未溶解物を回収して、食品添加物公定書法
に従ってステビアの定性試験を行った結果、高純度のRebaudioside-Aであった。
[Comparative Example 2]
<Soluble investigation of Stevia sweetener 1 alone>
i) Stevia sweetener 1 32 g was mixed with 100 ml of water at 25 ° C. and stirred for 1 hour, but it did not dissolve.
ii) The undissolved solution of i was heated to 95 ° C. and stirred to be completely dissolved, and then stirred at 65 ° C. When the stirring was continued, an undissolved product was generated within 6 hours. This undissolved material was collected and subjected to a qualitative test for stevia according to the official standard for food additives. As a result, it was Rebaudioside-A with high purity.
[実施例２]
＜ステビア甘味料１とデキストリン混合物の溶解性調査＞
ｉ）ステビア甘味料１ 32gを25℃の水50mlに混和後、デキストリン8gを溶解した50ml溶
液を加え、攪拌し、１時間で溶解した。
ｉｉ）ｉの溶液を12時間攪拌し続けても、未溶解物は発生しなかった。
ｉｉｉ)ｉの溶液を95℃に加温、攪拌した後、65℃で攪拌を12時間継続したが、未溶解物
は発生しなかった。
ｉＶ)の溶液を4℃で12時間放置したが、未溶解物は発生しなかった。
[Example 2]
<Investigation of solubility of Stevia sweetener 1 and dextrin mixture>
i) Stevia sweetener 1 32 g was mixed with 50 ml of water at 25 ° C., and then a 50 ml solution containing 8 g of dextrin was added, stirred and dissolved in 1 hour.
ii) Even if the solution of i was continuously stirred for 12 hours, no undissolved product was generated.
iii) The solution of i was heated to 95 ° C. and stirred, and then stirred at 65 ° C. for 12 hours, but no undissolved product was generated.
The solution of iV) was left at 4 ° C. for 12 hours, but no undissolved material was generated.
[実験３]
Rebaudioside-A含量97%のステビア甘味料２の溶解性を調査した。
[Experiment 3]
The solubility of Stevia sweetener 2 with 97% Rebaudioside-A content was investigated.
[比較例３]
＜ステビア甘味料２単独の溶解性調査＞
ｉ)ステビア甘味料１ 4.5gを25℃の水100mlに混和後、1時間攪拌したが、溶解しなかっ
た。
ｉｉ)ｉの未溶解液を95℃に加温、攪拌し、完全溶解させた後、65℃で攪拌を12時間継続
したところ、未溶解物が発生した。この未溶解物を回収して、食品添加物公定書法に従っ
てステビアの定性試験を行った結果、高純度のRebaudioside-Aであった。
[Comparative Example 3]
<Soluble investigation of Stevia sweetener 2 alone>
i) Stevia sweetener 1 4.5 g was mixed with 100 ml of water at 25 ° C. and stirred for 1 hour, but it did not dissolve.
ii) The undissolved liquid of i was heated to 95 ° C. and stirred to completely dissolve it, and then stirred at 65 ° C. for 12 hours. This undissolved material was collected and subjected to a qualitative test for stevia according to the official standard for food additives. As a result, it was Rebaudioside-A with high purity.
[実施例３]
＜ステビア甘味料２とデキストリン混合物の溶解性調査＞
ｉ)ステビア甘味料１ 4.5gを25℃の水50mlに混和後、デキストリン0.5gを溶解した50ml
溶液を加え、攪拌し、30分以下で溶解した。
ｉｉ）ｉの溶液を12時間攪拌し続けても、未溶解物は発生しなかった。
ｉｉｉ）ｉの溶液を95℃に加温、攪拌した後、65℃で攪拌を12時間継続したが、未溶解物
は発生しなかった。
ｉｖ)ｉｉｉの溶液を4℃で12時間放置したが、未溶解物は発生しなかった。
[Example 3]
<Investigation of solubility of Stevia sweetener 2 and dextrin mixture>
i) Stevia sweetener 1 4.5g mixed with 50ml of water at 25 ° C, then 0.5ml of dextrin 50ml
The solution was added, stirred and dissolved in less than 30 minutes.
ii) Even if the solution of i was continuously stirred for 12 hours, no undissolved product was generated.
iii) The solution of i was heated to 95 ° C. and stirred, and then stirred at 65 ° C. for 12 hours, but no undissolved product was generated.
iv) The solution of iii was allowed to stand at 4 ° C. for 12 hours, but no undissolved material was generated.
[実験４]
Rebaudioside-A含量97%のステビア甘味料２の高濃度溶解性を調査した。
[Experiment 4]
The high concentration solubility of Stevia sweetener 2 with 97% Rebaudioside-A content was investigated.
[比較例４]
＜ステビア甘味料２単独の溶解性調査＞
＜ステビア甘味料１単独の溶解性調査＞
ｉ)ステビア甘味料１ 32gを25℃の水100mlに混和後、1時間攪拌したが、溶解しなかった
。
ｉｉ)ｉの未溶解液を95℃に加温、攪拌し、完全溶解させた後、65℃で攪拌を継続したと
ころ、6時間以内で未溶解物が発生した。この未溶解物を回収して、食品添加物公定書法
に従ってステビアの定性試験を行った結果、高純度のRebaudioside-Aであった。
[Comparative Example 4]
<Soluble investigation of Stevia sweetener 2 alone>
<Soluble investigation of Stevia sweetener 1 alone>
i) Stevia sweetener 1 32 g was mixed with 100 ml of water at 25 ° C. and stirred for 1 hour, but it did not dissolve.
ii) The undissolved solution of i was heated to 95 ° C. and stirred to be completely dissolved, and then stirred at 65 ° C. When the stirring was continued, an undissolved product was generated within 6 hours. This undissolved material was collected and subjected to a qualitative test for stevia according to the official standard for food additives. As a result, it was Rebaudioside-A with high purity.
[実施例４]
＜ステビア甘味料２とデキストリン混合物の溶解性調査＞
ｉ）ステビア甘味料１ 32gを25℃の水50mlに混和後、デキストリン8gを溶解した50ml溶
液を加え、攪拌し、１時間で溶解した。
ｉｉ）ｉの溶液を12時間攪拌し続けても、未溶解物は発生しなかった。
ｉｉｉ)ｉの溶液を95℃に加温、攪拌した後、65℃で攪拌を12時間継続したが、未溶解物
は発生しなかった。
ｉＶ)の溶液を4℃で12時間放置したが、未溶解物は発生しなかった。
[Example 4]
<Investigation of solubility of Stevia sweetener 2 and dextrin mixture>
i) Stevia sweetener 1 32 g was mixed with 50 ml of water at 25 ° C., and then a 50 ml solution containing 8 g of dextrin was added, stirred and dissolved in 1 hour.
ii) Even if the solution of i was continuously stirred for 12 hours, no undissolved product was generated.
iii) The solution of i was heated to 95 ° C. and stirred, and then stirred at 65 ° C. for 12 hours, but no undissolved product was generated.
The solution of iV) was left at 4 ° C. for 12 hours, but no undissolved material was generated.
[実施例５]
＜ステビア甘味料２とアミロース混合物の溶解性調査＞
ｉ）ステビア甘味料１ 32gを25℃の水50mlに混和後、デキストリン8gを溶解した50ml溶
液を加え、攪拌し、１時間で溶解した。
ｉｉ）ｉの溶液を12時間攪拌し続けても、未溶解物は発生しなかった。
ｉｉｉ)ｉの溶液を95℃に加温、攪拌した後、65℃で攪拌を12時間継続したが、未溶解物
は発生しなかった。
ｉＶ)の溶液を4℃で12時間放置したが、未溶解物は発生しなかった。
[Example 5]
<Solubility Survey of Stevia Sweetener 2 and Amylose Mixture>
i) Stevia sweetener 1 32 g was mixed with 50 ml of water at 25 ° C., and then a 50 ml solution containing 8 g of dextrin was added, stirred and dissolved in 1 hour.
ii) Even if the solution of i was continuously stirred for 12 hours, no undissolved product was generated.
iii) The solution of i was heated to 95 ° C. and stirred, and then stirred at 65 ° C. for 12 hours, but no undissolved product was generated.
The solution of iV) was left at 4 ° C. for 12 hours, but no undissolved material was generated.
[実施例６]
＜ステビア甘味料２とアミロペクチン混合物の溶解性調査＞
ｉ）ステビア甘味料１ 32gを25℃の水50mlに混和後、デキストリン8gを溶解した50ml溶
液を加え、攪拌し、１時間で溶解した。
ｉｉ）ｉの溶液を12時間攪拌し続けても、未溶解物は発生しなかった。
ｉｉｉ)ｉの溶液を95℃に加温、攪拌した後、65℃で攪拌を12時間継続したが、未溶解物
は発生しなかった。
ｉＶ)の溶液を4℃で12時間放置したが、未溶解物は発生しなかった。
[Example 6]
<Solubility Survey of Stevia Sweetener 2 and Amylopectin Mixture>
i) Stevia sweetener 1 32 g was mixed with 50 ml of water at 25 ° C., and then a 50 ml solution containing 8 g of dextrin was added, stirred and dissolved in 1 hour.
ii) Even if the solution of i was continuously stirred for 12 hours, no undissolved product was generated.
iii) The solution of i was heated to 95 ° C. and stirred, and then stirred at 65 ° C. for 12 hours, but no undissolved product was generated.
The solution of iV) was left at 4 ° C. for 12 hours, but no undissolved material was generated.
以上のことから、水溶性多糖類を混合することで、Rebaudioside-Aを90重量%以含有す
るステビア抽出物の溶解性が改善されることが確認された。
From the above, it was confirmed that the solubility of stevia extract containing 90% by weight or more of Rebaudioside-A was improved by mixing the water-soluble polysaccharide.
Claims (4)
て、該ステビア抽出物と該水溶性多糖類の混合比率が乾燥重量で、ステビア抽出物：水溶
性多糖類＝100：5〜0.4：99.6であることを特徴とするステビア混合物。 In a mixture of stevia extract and water-soluble polysaccharide containing 90% by weight or more of Rebaudioside-A, the mixing ratio of the stevia extract and the water-soluble polysaccharide is dry weight, stevia extract: water-soluble polysaccharide = 100 : Stevia mixture characterized in that it is 5 to 0.4: 99.6.
含有することを特徴とする請求項１に記載ののステビア混合物。 The stevia mixture according to claim 1, wherein the water-soluble polysaccharide contains any one of starch, amylose, amylopectin, and dextrin.
抽出物に対して水溶性多糖類を、乾燥重量でステビア抽出物：水溶性多糖類＝100：5〜0.
4：99.6となるように混合することを特徴とするステビア抽出物の溶解方法 In the method for dissolving a stevia extract containing 90% by weight or more of Rebaudioside-A, a water-soluble polysaccharide is added to the stevia extract, and stevia extract: water-soluble polysaccharide = 100: 5 to 0.
4: Dissolution method of stevia extract characterized by mixing to 99.6
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