JP2017023128A - Sweetener composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sweetener composition as a sweetener composition containing a sweetener with high sweetness, presenting a sweetness quality without discomfort by masking bitterness which a sweetener with high sweetness has.SOLUTION: A sweetener composition contains inositol, and one or more kinds of a sweetener with high sweetness, selected from the group consisting of a Momordica grosvenori extract, a stevia extract, thaumatin, a licorice extract, glycyrrhizin, phyllodulcin, monellin, aspartame, sucralose, saccharin, neotame, acesulfame potassium, and sodium cyclohexylsulfamate.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a sweetener composition containing a high intensity sweetener.

  In recent years, an increase in lifestyle-related diseases such as diabetes and metabolic syndrome has become a social problem. In order to improve lifestyle-related diseases, it is often necessary to reduce calorie intake. For this reason, lower-calorie alternative sweeteners may be used instead of sucrose.

  As a low calorie sweetener, there is a high sweetness sweetener whose sweetness is extremely higher than that of sucrose. High-intensity sweeteners include naturally-occurring sweeteners such as stevia extract, licorice extract and rahan fruit extract, and chemically synthesized artificial sweeteners such as aspartame and acesulfame potassium.

  Among the naturally-derived high-intensity sweeteners, the Rahan fruit extract and Stevia extract have the characteristic that the bitterness and astringency remaining as a aftertaste is strong, although the sweetness is extremely high. Due to this unique bitterness and astringency, the Luohan fruit extract and Stevia extract alone are insufficient as alternative seasonings for sucrose. Patent Document 1 describes that the taste quality of a rakan fruit extract is improved by adding a low calorie sweetener such as erythritol to the rakan fruit extract. In addition, some artificial sweeteners have a bitter taste such as acesulfame potassium and may be used in combination with other sweeteners such as erythritol.

Japanese Patent Laid-Open No. 11-46701

  It has been difficult to completely mask the bitterness of a high-intensity sweetener with a sweetener composition containing a high-intensity sweetener having a bitterness such as a rahan fruit extract, stevia extract, and acesulfame potassium. Moreover, although a high sweetness degree sweetener has high sweetness compared with sucrose, the quality of sweetness differs from sucrose, and when it is used independently, it will be made to feel unnatural taste.

  Therefore, the present invention provides a sweetener composition containing a high-intensity sweetener, the bitterness of the high-intensity sweetener being masked, and presenting a sweetness without any sense of incongruity. With the goal.

  The sweetener composition according to the present invention is any one selected from the group consisting of Rahan fruit extract, stevia extract, thaumatin, licorice extract, glycyrrhizin, phyllozultin, monelin, aspartame, sucralose, saccharin, neotame, acesulfame potassium, and ticlo. Or one or more high-intensity sweeteners and inositol.

  ADVANTAGE OF THE INVENTION According to this invention, it is a sweetener composition containing a high sweetness degree sweetener, Comprising: The sweetener composition which masks the bitterness which a high sweetness degree sweetener has, and exhibits a sweet quality without a sense of incongruity can be provided.

A graph showing the sucrose equivalent sweetness of a high-intensity sweetener consisting of Rakan fruit extract The graph which shows the concentration dependence characteristic of the taste which the high sweetness degree sweetener which consists of Rakan fruit extract has Graph showing sucrose equivalent sweetness of high-intensity sweetener made of stevia extract The graph which shows the concentration dependence characteristic of the taste quality which the high intensity sweetener which consists of stevia extract has Radar chart showing inositol's taste-improving effect Radar chart showing taste improvement effect of branched cyclodextrin Radar chart showing the taste improvement effect of alanine Radar chart showing the effect of improving the taste quality of glycine Radar chart showing sensory test results of taste quality of sweetener composition according to Example B6 Radar chart showing sensory test results of taste quality of sweetener composition according to Example B7 Radar chart showing sensory test results of taste quality of sweetener composition according to Example B8 Radar chart showing sensory test results of taste quality of sweetener composition according to Example B9 Radar chart showing sensory test results of taste quality of sweetener composition according to Example B17 Radar chart showing sensory test results of taste quality of sweetener composition according to Example B18 Radar chart showing sensory test results of taste quality of sweetener composition according to Example B19 Radar chart showing sensory test results of taste quality of sweetener composition according to Example B20

(First embodiment)
The sweetener composition which concerns on 1st Embodiment contains the high sweetness degree sweetener which consists of a rahan fruit extract or a stevia extract, and inositol.

<Rakan fruit extract>
Luo Han Fruit is a fruit of the Cucurbitaceae plant that is cultivated in a part of mountainous area of Guangxi Guilin, China. Rakan fruit extract is obtained by extracting from fruit with water, hydrous methanol, ethanol or the like. The main sweetening component of Rahan fruit is a triterpene glycoside called mogrosides. Of the mogrosides contained in Luohan fruit, mogroside V has a sweetness of about 300 times that of sucrose and has a taste similar to that of sucrose, but has a slight aftertaste. Rahan fruit extract is easily dissolved in water but slightly turbid. In addition to enhancing sweetness, the Rakan fruit extract may be used for the purpose of improving flavor and promoting coloring and ripening. Rahan fruit extract has a problem that it is difficult to use alone for foods because of its unique flavor such as bitterness, astringency and burnt taste like brown sugar. Studies have reported that Rakan fruit extract exhibits an antioxidant effect on active oxygen, a cholesterol sterol lowering action, a blood sugar level increase inhibiting action and the like by oral administration.

  The rakan fruit extract is not particularly limited as long as it is commercially available as a food additive (sweetener), and for example, a mogroside V content of 20% to 98% can be used.

<Stevia extract>
Stevia is a asteraceae plant native to South America. Stevia extract extracted from stevia contains steviol glycosides such as stevioside, rebaudioside, and zulcoside, and steviol. Stevioside has a sweetness of about 300 times that of sucrose, but exhibits bitterness and astringency. Rebaudioside A is about 450 times sweeter than sucrose, has less bitterness and astringency, and exhibits a sweetness similar to sucrose. Rebaudioside C and zulcoside A have about 50 times the sweetness of sucrose, but exhibit strong bitterness and astringency.

  Stevia extract is not particularly limited as long as it is commercially available as a food additive (sweetener). For example, high-purity stevia with a total stevia content (steviol glycoside content) of 80% or more, rebau Stevia sweetener with a Dioside A content of 95% or higher, Enzyme-treated stevia with Stevia extract treated with α-glucosyltransferase (α-Glucosyl stevioside as the main component, Steviol glycoside content of 80% or more), etc. Can be used.

<Inositol>
Inositol is a cyclic polyol that is biosynthesized from glucose as a raw material and is contained in plants and animals. Inositol is a white crystalline powder that is odorless, has no aftertaste, and has a refreshing sweetness that is not uncomfortable compared to sucrose. The inositol sweetness is about 50% of the sweetness of the 3% sucrose solution, but when used in combination with the Luohan Fruit Extract or Stevia Extract, the bitterness and astringency of the Luo Han Fruit Extract is masked, making it rich and mellow. Demonstrate the effect of imparting. Inositol is water-soluble (solubility at 20 ° C., about 15% (W / W)) and is stable under acid and alkali conditions. Inositol has no hygroscopicity and is excellent in light resistance. Furthermore, inositol, like sugar alcohol, is stable to heat and does not cause Maillard reaction (browning reaction) even when heated with an amino compound such as protein.

  Inositol is a vitamin B-like substance essential for promoting cell growth, biosynthesized in vivo, and widely distributed in the kidney, gonad, liver, heart, blood, eyeball, thyroid, and the like. Inositol is an important component constituting a cell membrane mainly as a component of inositol phospholipid. Inositol phospholipids are particularly abundant in nerve cell membranes and are essential substances for keeping nerves normal. In addition, inositol is mostly present in human milk in a free form. Inositol is an essential growth substance for infants and is added to infant formula as an essential vitamin for infants. Although deficiency is not usually observed, the amount of synthesis in the body is limited, so that sufficient intake from the diet is necessary. It is said that deficiency in animals results in hair loss, growth failure and fatty liver.

  Inositol is effective in fatty liver, cirrhosis and hypercholesterolemia as an anti-fatty liver factor, and is used in the pharmaceutical field. Research suggests that inositol is effective in reducing LDL cholesterol, improving psychiatric disorders, and adjusting blood glucose levels.

  The amount of inositol is preferably 0.3 to 60 parts by mass with respect to 1 part by mass of the high-intensity sweetener. When the amount of inositol is 0.3 parts by mass or more with respect to 1 part by mass of the high-intensity sweetener, the effect of masking the bitterness of the high-intensity sweetener and the effect of imparting mellowness to the sweetener composition You can get enough. Moreover, when the amount of inositol is more than 60 parts by mass with respect to 1 part by mass of the high-intensity sweetener, the mellowness of inositol becomes stronger, and the sweetness of the sweetener composition is slightly different from that of sucrose. It will be different. The compounding amount of inositol is more preferably 0.3 to 40 parts by mass, and still more preferably 1 to 30 parts by mass with respect to 1 part by mass of the high-intensity sweetener. As inositol, for example, myo-inositol can be suitably used.

  According to the sweetener composition according to the present embodiment, by blending inositol, the bitterness of high-intensity sweeteners such as Rakan fruit extract and stevia extract is masked, and mellowness is imparted to the sweetener composition. Therefore, a sweetener composition having a natural sweetness quality can be realized using a high-intensity sweetener.

(Second Embodiment)
The sweetener composition according to the second embodiment further comprises isomalt-oligosaccharide, polydextrose, erythritol or xylitol in addition to the high-intensity sweetener composed of Rahan fruit extract or stevia extract and inositol. contains.

  In order to use a sweetener composition containing a high-intensity sweetener as a substitute for sugar, not only the bitterness of a high-intensity sweetener is masked, but also various factors such as sweetness and its sustainability. The determined taste is required to be close to sugar. Therefore, in this embodiment, a sweetener composition having a taste similar to that of sugar using a high-intensity sweetener is provided.

<Isomaltooligosaccharide>
An isomaltoligosaccharide is a saccharide having an α-1,6 bond composed of glucose as a constituent sugar, and is produced using starch or maltose as a raw material and using a transferase. Isomaltoligosaccharides include isomaltose and isomalttriose. The relative sweetness of isomaltoligosaccharide relative to the sweetness of sucrose is about 25 to 50%, but when used in combination with high-intensity sweeteners, the bitterness of high-intensity sweeteners is masked and the taste is adjusted mellowly. Demonstrate the effect. Isomaltoligosaccharides are superior in heat resistance and acid resistance compared to sucrose. In addition, isomaltoligosaccharides are not easily fermented by yeast and are called non-fermentable sugars. Since isomaltoligosaccharide is easily colored brown by the Maillard reaction when heated together with proteins and amino acids, it also plays a role in giving the food a preferred baking color.

  Isomaltooligosaccharides are positioned as partially digestible carbohydrates from in vitro digestibility studies and oral ingestion studies in humans using isotope labeled preparations. Isomaltoligosaccharide has a function of selectively proliferating Bifidobacteria, and has the effect of improving the intestinal environment and adjusting the condition of the stomach by continuous ingestion. Isomalt-oligosaccharide is recognized as a component involved in food for specified health use (standard type) specified by the Ministry of Health, Labor and Welfare.

<Polydextrose>
Polydextrose is a water-soluble dietary fiber and is produced by polymerizing glucose, sorbitol and citric acid. Polydextrose is a white or pale yellow non-crystalline powder, which dissolves easily in water and exhibits a viscosity comparable to that of sucrose. The relative sweetness of erythritol with respect to the sweetness of sucrose is about 10%, and there is little sweetness, but there is a slight acidity. However, when added to food, the sourness is almost lost, so the taste is not affected. Polydextrose is not assimilated by oral bacteria and therefore does not induce caries.

  Polydextrose imparts a sugar-like body feeling, glossiness, and sugar-specific terry when used in a sauce (syrup) to a sweetener composition.

  Since polydextrose has a structure that is hardly hydrolyzed by ordinary glycolytic enzymes, it reaches the large intestine without being degraded in the digestive tract. A part of polydextrose is fermentatively decomposed by intestinal bacteria present in the large intestine, but the fermentative decomposition rate is less than 25%, so the calculated energy is almost 0 kcal. Polydextrose can be said to be one of the materials with the fewest calories among the existing water-soluble dietary fiber.

  Polydextrose is also approved by the Ministry of Health, Labor and Welfare as a component of the standard-standard food for specified health use as a dietary fiber material that “tunes the stomach”. Many clinical trials have demonstrated the intestinal effect of polydextrose. In addition, research suggests that, by ingestion, the effect of suppressing fat absorption, the effect of slowing the increase in blood glucose level and lowering the glycemic index, the effect of promoting calcium absorption, and the like.

<Erythritol>
Erythritol is a kind of sugar alcohol and is produced by fermenting glucose. The relative sweetness of erythritol with respect to the sweetness of sucrose is about 60 to 80%, and is characterized by a refreshing and refreshing aftertaste. Erythritol enhances sourness and saltiness and masks (reduces) bitterness, astringency, blue odor and vitamin odor. This is due to the sweetness of erythritol, and the rapid onset of sweetness makes the acidity / salt taste feel strong, and the sweetness of the sweetness makes bitterness / astringency taste weak. In addition, erythritol has a sharp sweetness, and when used in combination with a high-intensity sweetener, the sweetness sustainability of the sweetener composition can be made close to that of sugar.

  Erythritol has low hygroscopicity and is easy to handle. Therefore, by blending into the sweetener composition, the hygroscopicity of polydextrose can be offset and the ease of handling of the entire sweetener composition can be improved.

  Since most of erythritol taken orally is absorbed in the small intestine and then rapidly excreted in the urine without being metabolized, erythritol intake does not affect blood glucose levels and insulin secretion. Thus, erythritol has almost zero calories and erythritol is also useful as a sugar substitute sweetener for diabetics. Erythritol, like xylitol, is a non-cariogenic saccharide and is not used by oral bacteria such as mutans bacteria and does not produce organic acids that cause acid caries.・ It is also known that no insoluble glucan is produced. When sugar alcohol is ingested in a large amount at once, it may cause a temporary relaxation effect, but erythritol is a sugar alcohol with a relatively weak relaxation effect. This is because 90% or more of erythritol is absorbed in the small intestine and the amount reaching the lower digestive tract is small.

  The amount of inositol is preferably 0.3 to 60 parts by mass with respect to 1 part by mass of the high-intensity sweetener. When the amount of inositol is 0.3 parts by mass or more with respect to 1 part by mass of the high-intensity sweetener, the effect of masking the bitterness of the high-intensity sweetener and the effect of imparting mellowness to the sweetener composition You can get enough. Moreover, when the amount of inositol is more than 60 parts by mass with respect to 1 part by mass of the high-intensity sweetener, the mellowness of inositol becomes stronger, and the sweetness of the sweetener composition is slightly different from that of sucrose. It will be different. The compounding amount of inositol is more preferably 0.3 to 40 parts by mass, and still more preferably 1 to 30 parts by mass with respect to 1 part by mass of the high-intensity sweetener.

  It is preferable that the compounding quantity of isomaltoligosaccharide is 10-200 mass parts with respect to 1 mass part of high sweetness degree sweeteners. By setting the blending amount of isomaltoligosaccharide within this range, the sweetener composition can be given a mellowness similar to sucrose.

  It is preferable that the compounding quantity of polydextrose is 5-200 mass parts with respect to 1 mass part of high sweetness degree sweeteners. By setting the blending amount of polydextrose within this range, it is possible to impart a body feeling and glossiness similar to sucrose to the sweetener composition. Polydextrose has hygroscopicity, but if the blending amount is within this range, it can give a moist texture similar to sucrose and can suppress stickiness of the sweetener composition.

  The blending amount of erythritol is preferably 30 to 300 parts by mass with respect to 1 part by mass of the high-intensity sweetener. By setting the blending amount of erythritol within this range, it is possible to moderately adjust the texture of the sweetener composition by offsetting the hygroscopicity of polydextrose, and the sweetness persistence of the sweetener composition due to the sharp sweetness Can be approximated to sucrose.

  As an example, when the sweetener composition is composed of five components, a high-intensity sweetener consisting of Rakan fruit extract, inositol, isomaltoligosaccharide, polydextrose and inositol, the total mass of the sweetener composition is 100%. Sometimes 0.15-1.0% high intensity sweetener, 0.15-5.0% inositol, 8.0-14.0% isomaltoligosaccharide, 8-20% polydextrose, By blending erythritol at a ratio of 60.0-83.7%, a sweetness and texture close to sucrose can be obtained.

  In this blending example, if the blending amount of inositol is less than 0.15%, the bitterness masking effect of the rahan fruit extract cannot be obtained sufficiently, and the sweetener composition cannot be given richness and mellowness. If the inositol content exceeds 5.0%, the solubility of the sweetener composition is lowered, which is not preferable. The amount of inositol is more preferably 1.5 to 4 times the amount of Rakan fruit extract, that is, 0.225 to 4.0% of the total mass of the sweetener composition. In this case, it is excellent in all balance of bitterness masking, richness and mellowness, and production cost of the rahan fruit extract.

  Moreover, in said compounding example, when the compounding quantity of isomaltoligosaccharide is less than 8.0%, the mellowness of a sweetener composition will fall. If the blending amount of isomaltoligosaccharide exceeds 14.0%, the taste quality of the sweetener composition deviates from that of sugar, which is not preferable.

  Further, in the above blending example, when the blending amount of polydextrose is less than 8.0%, it is impossible to give a body feeling and glossiness similar to sugar. When the blending amount of polydextrose exceeds 20.0%, the sweetener composition becomes sticky due to the hygroscopic property of polydextrose, and it becomes difficult to give a texture similar to sugar. Ease decreases.

  In the above blending example, if the blending amount of erythritol is less than 60.0%, it becomes difficult to offset the hygroscopic property of polydextrose, the sweetener composition becomes sticky, and gives a texture similar to sugar. This makes it difficult to handle the sweetener composition. When the blending amount of erythritol exceeds 83.7%, the refreshing feeling is increased, but the taste quality becomes protein, so that the taste quality of the sweetener composition deviates from sugar.

  The sweetener composition according to the present embodiment contains a high-intensity sweetener composed of Rahan fruit extract or Stevia extract, inositol, and isomaltoligosaccharide in the above-mentioned blending ratio, thereby providing bitterness unique to Rahan fruit. Etc. can be masked, and the sweetness can be approximated to sugar.

  In addition, the sweetener composition according to the present embodiment contains polydextrose and erythritol in the above-described mixing ratio, so that the size and hygroscopicity of particles can be approximated to sugar, so that the texture is similar to sugar. And can be handled as easily as sugar.

  Furthermore, each component constituting the sweetener composition according to the present embodiment is a natural product or a material derived from a natural product, and is accepted without a sense of incompatibility compared with a chemically synthesized conventional high-sweetness sweetener. Cheap.

  Furthermore, since the sweetener composition which concerns on this embodiment is comprised from the functional food, it can obtain the health improvement effect which each component has, using as a substitute of sugar.

  Note that fructooligosaccharides may be used instead of isomaltoligosaccharides. The blending amount of fructooligosaccharide may be the same as the blending amount of isomaltoligosaccharide.

  Further, xylitol or lactitol may be used in place of erythritol. The compounding amount of xylitol or lactitol may be the same as the compounding amount of erythritol.

(Third embodiment)
The sweetener composition which concerns on 3rd Embodiment contains the high sweetness degree sweetener which consists of a rahan fruit extract or a stevia extract, inositol, and a branched cyclodextrin.

<Branched cyclodextrin>
A branched cyclodextrin is a cyclic oligosaccharide in which several molecules of D-glucose are bound in a cyclic manner. Branched cyclodextrins are synthesized as follows. First, cyclodextrin is produced by allowing cyclodextrin synthase to act on starch. Examples of the cyclodextrin include α-cyclodextrin to which 6 glucoses are bonded, β-cyclodextrin to which 7 glucoses are bonded, and γ-cyclodextrin to which 8 glucoses are bonded. Next, β-amylase and isoamylase are allowed to act on the remaining dextrin to synthesize maltose. After adjusting a reaction liquid so that maltose may be 3-5 equivalent with respect to cyclodextrin, a reaction liquid is concentrated to 70-80%. Thereafter, a thermostable pullulanase is allowed to act to bind maltose to cyclodextrin to obtain a branched cyclodextrin. In the sweetener composition according to this embodiment, any of α-type, β-type, and γ-type branched cyclodextrins can be used.

  Branched cyclodextrins have a cavity in the center of the molecule, the inside of which is lipophilic and the outside is hydrophilic. Branched cyclodextrins (hosts) are those that incorporate hydrophobic organic compounds (guests) into cavities by intermolecular forces to form inclusion complexes and release the incorporated guest molecules according to conditions. It has a release action. Branched cyclodextrins improve the quality of the Luohan fruit extract by incorporating the bitter and odorous components contained in the Luohan fruit extract as guest molecules. Branched cyclodextrins improve the solubility of inositol by including inositol as a guest molecule.

  The compounding quantity of branched cyclodextrin is 0.5-230 mass parts with respect to 1 mass part of Rahan fruit extract or stevia extract. When the blended amount of the branched cyclodextrin is below this range, the bitterness and astringency masking effect and the inositol solubility improvement effect of the Rahan fruit extract or Stevia extract cannot be obtained. Moreover, when the compounding quantity of branched cyclodextrin exceeds this range, since the compounding quantity of branched cyclodextrin will increase too much and the sweetness degree of a sweetener composition will fall, it is unpreferable. As for the compounding quantity of branched cyclodextrin, it is more preferable that it is 0.2-3 mass parts with respect to 1 mass part of inositol to mix | blend, and it is still more preferable that it is 1-2 mass parts. By making the amount of inositol blended in a more preferable range, all the balances of bitterness and astringency masking and solubility of inositol possessed by the Luhan fruit extract or Stevia extract are improved.

  Branched cyclodextrins have the following advantages over other dextrins such as indigestible dextrin, cyclodextrin, and cluster dextrin. Since the branched cyclodextrin has both lipophilic and hydrophilic properties as described above, it has the property of easily mixing guest molecules in both oily and aqueous materials. Therefore, when used in a branched cyclodextrin sweetener composition, there are no restrictions on the use of the sweetener composition. Moreover, cyclodextrin and cluster dextrin are liable to become lumps and have a drawback that they are slightly white when added to other materials during use. Indigestible dextrin is yellowish at the raw material stage and has the disadvantage of being easily browned during use. In addition, branched cyclodextrins have the advantage that sufficient solubility and dispersibility of the sweetener composition can be obtained simply by mixing with other materials in powder form.

  The sweetener composition which concerns on this embodiment can be manufactured by mix | blending inositol and a branched cyclodextrin with the ratio mentioned above with respect to the rahan fruit extract or a stevia extract, and grind | pulverizing and mixing. In the sweetener composition according to the present embodiment, bitterness and astringency peculiar to the Rahan fruit extract or stevia extract can be masked. Moreover, since the solubility of the sweetener composition is improved by the branched cyclodextrin, the usability of the sweetener composition is improved.

(Fourth embodiment)
The sweetener composition according to the fourth embodiment is different from the sweetener composition according to the third embodiment in order to approximate the sweetness and texture of the sweetener composition according to the third embodiment with sucrose. In addition, at least one of fructooligosaccharide, isomaltoligosaccharide, polydextrose, xylitol, lactitol, and erythritol is further added.

<Fructooligosaccharide>
The fructo-oligosaccharide is an indigestible oligosaccharide in which 1 to 3 fructose is bonded to sucrose, and is a mixture of 1-kestose, nystose, fructosyl nystose and the like. The sweetness of fructooligosaccharides is about 30-60% of sucrose. Moreover, the solubility of fructooligosaccharide is almost equivalent to that of sucrose. Fructooligosaccharides are synthesized using sucrose as a raw material and fructosyltransferase which is a sugar hydrolase. Fructooligosaccharides have been recognized to function in tummy conditioning and helping mineral absorption.

  Whether to use a fructo-oligosaccharide or an isomalt-oligosaccharide may be determined according to the use of the sweetener composition. For example, fructooligosaccharides are used to suppress coloring such as baked confectionery, when the sweetener composition is required to have high solubility, to improve the sweetness of the sweetener composition, or to prevent precipitation. Is suitable. On the other hand, isomaltoligosaccharides are suitable for promoting the Maillard reaction and improving the coloring of baked goods and the like.

  Further, fructooligosaccharides and isomaltoligosaccharides may be liquid (liquid sugar) as well as powders and granules.

  The blending amount of fructooligosaccharide and / or isomaltoligosaccharide is preferably 10 to 200 parts by mass with respect to 1 part by mass of the high-intensity sweetener. If the blending amount of fructooligosaccharide and / or isomaltoligosaccharide is below this range, the effect of approximating the taste to sucrose is reduced, and the richness and mellowness peculiar to sucrose is lost. On the other hand, if the blending amount of fructooligosaccharide and / or isomaltoligosaccharide exceeds this range, the sweetness becomes too high, and the sharpness of fructooligosaccharide and / or isomaltoligosaccharide is too conspicuous, and the taste of sucrose Cannot be approximated to.

  It is preferable that the compounding quantity of polydextrose shall be 5-200 mass parts with respect to 1 mass part of high sweetness degree sweeteners. When the blending amount of polydextrose is below this range, the body feeling cannot be approximated to sucrose. On the other hand, if the blending amount of polydextrose exceeds this range, the hygroscopicity becomes too high and it becomes difficult to handle, the texture of the sweetener composition cannot be approximated to sucrose, the sweetener composition Is yellowish. It is said.

<Xylitol>
Xylitol is a sugar alcohol having 5 carbons, and is contained in vegetables and plants and biosynthesized in the human body. Xylitol is industrially synthesized from xylose. Xylitol is as sweet as sucrose but is 75% energy sucrose. In addition, xylitol has a cool feeling and a sharp aftertaste. Xylitol is not recently assimilated in the mouth and inhibits part of the metabolism of mutans bacteria, so it does not generate caries.

<Lactitol>
Lactitol is a sugar alcohol composed of sorbitol and galactose, and is also called reduced lactose. Lactitol has a melting point of 142 ° C., which is higher than xylitol (92 ° C.) and erythritol (119 ° C.). When sugar having a melting point lower than the baking temperature is used as a material for baked confectionery, the baked confectionery may not be baked well. For example, when a macaroon dough is baked at 120 ° C., if a sweetener composition containing xylitol or erythritol is used in the dough, xylitol or erythritol melts during the baking process, and the melt crushes the bubbles in the macaroon dough Therefore, it cannot cook macaroons well. On the other hand, if a sweetener composition containing lactitol is used, it will not melt at the baking temperature of macaroons, so the bubbles in the dough will not collapse and the macaroons will be baked well.

  The solubility of lactitol at 25 ° C. is about 58% of that of sucrose, but when the temperature of the mixture rises due to heat such as frictional heat generated when the dough is stirred, the solubility rapidly rises and sucrose increases. The above solubility is shown. For example, sugar of about 2 to 3 times the weight of egg white is added to macaroon dough, but lactitol dissolves easily with frictional heat during mixing, so it suppresses crushing of bubbles with sugar crystals used as a material. Is done.

  Which of xylitol, lactitol, and erythritol is used may be determined according to the use of the sweetener composition. Two or more of these may be used in combination. The compounding amount of xylitol, lactitol, and erythritol is preferably 30 to 300 parts by mass with respect to 1 part by mass of the high-intensity sweetener. If the amount of xylitol, lactitol, or erythritol is below this range, the sharpness and texture cannot be approximated to sucrose. On the other hand, if the amount of xylitol, lactitol, or erythritol exceeds this range, the cooling sensation becomes too strong and the taste quality cannot be approximated to sucrose.

  Furthermore, the sweetener composition according to the present embodiment can be obtained by changing the blending ratio of fructooligosaccharide, isomalto-oligosaccharide, polydextrose, xylitol, lactitol, erythritol, and so on. Baked color, etc. when used in the above) is approximated to granulated sugar, super white sugar, and powdered sugar. Specific composition examples are as follows.

<Composition Example 1: Sweetener composition imparted with a texture close to that of sucrose>
In composition example 1, in addition to the sweetener composition according to the third embodiment, (1) fructooligosaccharide and / or isomaltoligosaccharide, (2) polydextrose, (3) xylitol, lactitol, erythritol 1 Blend with more than one.

  By setting the amount of polydextrose to 5 to 200 parts by mass of polydextrose with respect to 1 part by mass of Rahan fruit extract or stevia extract, a moist texture similar to sucrose can be imparted.

  The sweetener composition according to Composition Example 1 can be obtained by pulverizing and mixing the Rahan fruit extract or Stevia extract, inositol and branched cyclodextrin, and then adding and mixing the remaining ingredients.

<Composition Example 2: Sweetener composition imparted with a texture similar to granulated sugar>
In Composition Example 2, in addition to the sweetener composition according to the third embodiment, (1) fructooligosaccharide and / or isomaltoligosaccharide and (2) one or more of xylitol, lactitol, and erythritol are blended. That is, composition example 2 is obtained by removing polydextrose from composition example 1. When polydextrose is not added, a smooth texture of granulated sugar can be imparted by the particles of xylitol, lactitol, and erythritol.

  The sweetener composition according to Composition Example 2 can be obtained by pulverizing and mixing the Rahan fruit extract or Stevia extract, inositol, and branched cyclodextrin, and then adding the remaining ingredients in powder form and mixing them. .

<Composition Example 3: Sweetener composition imparted with a texture close to powdered sugar>
In Composition Example 3, as in Composition Example 2, in addition to the sweetener composition according to the third embodiment, (1) fructooligosaccharide and / or isomaltoligosaccharide and (2) 1 of xylitol, lactitol, erythritol Blend with more than one. However, in order to impart the texture of powdered sugar, the sweetener composition according to Composition Example 3 is produced as follows. First, inositol ground to a size of 100 mesh pass, Rahan fruit extract or stevia extract, and branched cyclodextrin are powder-mixed. Next, the fructooligosaccharide and xylitol are further added and mixed, and then pulverized to a size of 100 mesh pass to obtain the sweetener composition according to Composition Example 3 having a texture similar to that of powdered sugar.

  In the above composition examples 1 to 3, any one of xylitol, lactitol, and erythritol (hereinafter referred to as “sugar alcohol such as xylitol”) is used, but sugar alcohol such as xylitol may not be blended. Even in this case, it is possible to approximate the taste to sucrose by other blending components. In addition, when a sugar alcohol of xylitol sugar is not blended, a fructooligosaccharide may be used instead of a sugar alcohol such as xylitol. However, sucrose also has an endothermic property, and in order to reproduce the cool feeling of sucrose resulting from this endothermic property, it is preferable to add a sugar alcohol of xylitol sugar.

  When the sweetener composition is not mixed at the time of cooking the food but eaten directly on the food (when taken orally), it makes the sugar alcohol of xylitol sugar feel cool, so the sweetener composition The taste is away from sucrose. Therefore, for use for oral consumption, the amount of sugar alcohol of xylitol sugar is about half the amount when blended with a sweetener composition for cooking use (that is, 15 to 150 parts by weight with respect to 1 part by weight of a high-intensity sweetener. Part).

  By blending xylitol in the above composition examples 1 to 3, a sweetener composition in three modes (upper white sugar, granulated sugar, powdered sugar) suitable for cooking can be obtained. By omitting xylitol, a sweetener composition of three modes suitable for direct oral intake can be obtained. That is, six types of sweetener compositions whose sweetness and texture are similar to sucrose can be obtained according to the presence or absence of polydextrose, the amount of sugar alcohol of xylitol sugar, and the presence or absence of inositol grinding.

<Composition Example 4: Liquid Sugar>
Next, an example of using liquid sugar as an application example of the sweetener composition obtained by approximating the above-described sweetness to sucrose will be described.

  The sweetener composition according to Composition Example 4 includes, in addition to the sweetener composition according to the third embodiment, (1) fructooligosaccharide and / or isomaltoligosaccharide, (2) polydextrose, and (3) xylitol. One or more of lactitol and erythritol are blended.

  The method for producing the liquid sugar type sweetener composition according to Composition Example 4 is as follows. First, after the Rahan fruit extract or Stevia extract, inositol and branched cyclodextrin are ground and mixed, the mixture is dissolved in an appropriate amount of water. Next, the remaining materials are mixed in the solution, and the mixture is sterilized at 80 ° C. or lower for 30 minutes, followed by filtration and purification. The sweetener composition which concerns on the composition example 4 is obtained by cooling a liquid mixture after refinement | purification. Heating at a temperature exceeding 80 ° C. is not preferable because a Maillard reaction occurs and the sweetener composition is colored.

  In this production example, a powder mixture of Rahan fruit extract or Stevia extract, inositol, and branched cyclodextrin is dissolved in water, but when using fructooligosaccharide or isomaltooligosaccharide liquid sugar, A liquid sugar type sweetener composition is prepared by dissolving a powder mixture of Rahan fruit extract or stevia extract, inositol, and branched cyclodextrin in the liquid sugar, and then mixing other ingredients. be able to.

  As described above, the sweetener composition according to the present embodiment, like the third embodiment, masks the bitterness and astringency of the Rakan fruit extract or stevia extract and improves the solubility of the sweetener composition. In addition, the taste and texture can be brought close to sucrose. Therefore, it is possible to realize a sweetener composition that is easy to use as a substitute for sucrose while using Rakan fruit extract or Stevia extract.

  In addition, the components constituting the sweetener composition according to the present invention are all natural products or materials derived from natural products, and are easily accepted without a sense of incompatibility compared with chemically synthesized conventional high-intensity sweeteners.

  Furthermore, since the sweetener composition according to the present invention is composed of functional foods, the health improving effect of each component can be obtained while being used as a substitute for sucrose.

(Fifth embodiment)
The sweetener composition according to the fifth embodiment uses the sweetener composition according to the third embodiment and imparts a taste and texture (viscosity) similar to honey.

  In addition to the sweetener composition according to the third embodiment, the sweetener composition according to the fifth embodiment includes (1) fructooligosaccharide and / or isomaltoligosaccharide, (2) polydextrose, (3 ) One or more of xylitol, lactitol, erythritol, (4) collagen, and (5) honey flavor.

  The manufacturing method of the sweetener composition which concerns on this embodiment is as follows. First, after the Rahan fruit extract or Stevia extract, inositol, and branched cyclodextrin are ground and mixed, the mixture is dissolved in three times the amount (by mass) of water. Next, fructooligosaccharide and polydextrose are mixed in the solution, and the mixture is sterilized at 85 ° C. or higher for 30 minutes, followed by filtration and purification. During the heat sterilization of the mixed solution, sugar and collagen undergo a Maillard reaction and exhibit a color similar to honey. The sweetener composition which concerns on this embodiment is obtained by cooling a liquid mixture after refinement | purification.

  As the collagen, low molecular weight collagen can be suitably used. It is preferable that the compounding quantity of collagen shall be 5-250 mass parts with respect to 1 mass part of high sweetness degree sweeteners. If the blending amount of the collagen is below this range, the Maillard reaction becomes difficult to occur, so that the color of the sweetener composition cannot be approximated to honey and the viscosity like honey cannot be reproduced. On the other hand, if the blending amount of collagen exceeds this range, the odor peculiar to collagen becomes strong, which is not preferable as a sweetener composition. As the collagen, a liquid or a powder may be used.

  In order to increase the color of the sweetener composition, the isomalt-oligosaccharide may be used alone or in combination with the fructo-oligosaccharide so that the Maillard reaction is more likely to occur.

  The sweetener composition according to the present embodiment reproduces the viscosity and color of honey using collagen. Since honey may cause infant botulism, it cannot be given to infants younger than one year old. However, the sweetener according to the present embodiment artificially reproduces the sweetness and texture of honey. It can be used as a substitute for honey and given to infants.

  In the present embodiment, an example of producing a sweetener composition approximated to honey using Rahan fruit extract or stevia extract, inositol, branched cyclodextrin, fructooligosaccharide or isomaltooligosaccharide, and polydextrose. However, by heating a mixture of at least one of sucrose, glucose fructose liquid sugar, fructose glucose liquid sugar, isomerized sugar liquid sugar, collagen, and honey flavor, and coloring it by Maillard reaction, It is also possible to obtain a sweetener composition having a sweetness and texture. Similarly, when sucrose or glucose fructose liquid sugar is used, since there is no risk of infant botulism, it can be given to infants as a substitute for honey. Also in this case, the blending amount of collagen may be 5 to 250 parts by mass with respect to 1 part by mass of saccharides (sucrose, glucose fructose liquid sugar, fructose glucose liquid sugar, isomerized sugar liquid sugar).

(Other variations)
In each of the above embodiments, other sugar alcohols may be used instead of xylitol, lactitol, and erythritol. Examples of sugar alcohols that can be used include monosaccharide alcohols such as mannitol and sorbitol sugars, disaccharide alcohols such as maltitol and reduced palatinose sugar, and oligosaccharide alcohols such as reduced starch candy.

  In each of the above embodiments, instead of fructooligosaccharide and isomaltooligosaccharide, maltooligosaccharide, cyclodextrin, glycosyl sucrose, trehalose, gentio-oligosaccharide, nigerooligosaccharide, cordier oligosaccharide, cyclic tetrasaccharide, maltosyl trehalose, phosphorylated Use oligosaccharide calcium, fructooligosaccharide, palatinose, trehalose, raffinose, lactosucrose, lactulose, galactooligosaccharide, xylo-oligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, manno-oligosaccharide, cycloindo-oligosaccharide, difructose anhydride III, agaro-oligosaccharide You may do it.

  In each of the above embodiments, other dietary fibers or polysaccharides may be used instead of polydextrose. Examples of dietary fiber or polysaccharide that can be used include maltodextrin, branched dextrin, indigestible dextrin, highly branched cyclic dextrin, indigestible starch, inulin, reduced indigestible dextrin, and soybean polysaccharide.

  Further, in the third embodiment, the example in which the sweetener composition in which bitterness and astringency are masked with three components of Rahan fruit extract or stevia extract, inositol, and branched cyclodextrin is described. Each of inositol and branched cyclodextrin also has a bitter masking effect, so that the sweetener composition may be composed of two components of the rahan fruit extract or stevia extract and inositol as in the first embodiment. A sweetener composition may be composed of two components, that is, a rakan fruit extract or stevia extract and a branched cyclodextrin.

  In the composition example 4 and the fifth embodiment of the fourth embodiment described above, one or both of inositol and branched cyclodextrin is not used, and the Luohan fruit extract or stevia extract, the fructooligosaccharide and A sweetener composition may be constituted using maltooligosaccharide and at least one of xylitol, lactitol, and erythritol. In the case of liquid sugar, because the viscosity of liquid sugar makes it difficult for human tongue to feel the bitterness of high-intensity sweeteners, even if one or both of inositol and branched cyclodextrin are not blended, Rakan fruit extract Or the bitterness of stevia extract is reduced.

  Furthermore, in each of the above-described embodiments, the sweetener composition masking the bitterness and astringency of the high-sweetness sweetener consisting of the Rakan fruit extract and stevia extract has been described. However, inositol and branched cyclodextrin are other natural ingredients. It is also possible to improve taste quality and solubility in combination with high-intensity sweeteners or artificial high-intensity sweeteners. For example, inositol and / or branched cyclodextrins are natural high-intensity sweeteners such as thaumatin, liver extract, glycyrrhizin, phyllozultin, and monelin, and artificial sweeteners such as aspartame, sucralose, saccharin, neotame, acesulfame potassium, and ticlo. The taste quality and solubility of the high-intensity sweetener can be improved.

  Furthermore, when producing confectionery using meringues such as macaroons, the protein component itself contained in egg white has a bitter masking effect, so that the sweetener composition is composed of only the Rakan fruit extract or stevia extract and lactitol. It may be configured.

  Further, in each of the above-described embodiments, the amount of inositol blended with respect to 1 part by mass of the high-intensity sweetener is 60 parts by mass or less, but it is not necessary to approximate the sweetness of sucrose, and when it is desired to enhance the mellowness. May contain more than 60 parts by mass of inositol with respect to 1 part by mass of the high-intensity sweetener. In this case, although the sweetness is different from that of sucrose, it is possible to mask the bitterness of a high-intensity sweetener with inositol. For example, it is good also considering the compounding quantity of inositol with respect to 1 mass part of high sweetness degree sweeteners as 60-7500 mass parts. By setting the blending amount of inositol within this range, the mellowness of the sweetener composition can be strengthened. In order to emphasize mellowness, the amount of inositol added to 1 part by mass of the high-intensity sweetener is preferably 100 parts by mass or more, more preferably 500 parts by mass or more, and 2500 parts by mass or more. More preferably. Furthermore, when the amount of inositol is 5000 parts by mass or more based on 1 part by mass of the high-intensity sweetener, mellowness can be exerted strongly. However, the solubility of the sweetener composition decreases as the amount of inositol is increased. As described above, when increasing the amount of inositol, it is preferable to use a branched cyclodextrin together.

  Examples in which the present invention is specifically implemented will be described below.

In the examples and comparative examples, the following materials were used.
Stevia extract: Tsurya Kasei Kogyo Co., Ltd. Veltron 90 (steviol glycoside content 85% or more)
-Enzyme-treated stevia extract: Toyo Seika Co., Ltd. αG Sweet PX-G (total content of α-glucosyl steviol glycoside and unreacted steviol glycoside of 85% or more, α-glucosyl steviol glycoside content of 80% or more )
-Rakan fruit extract: DAMIN FOOD (ZHANGZHOU) CO. , LTD FD Rakan fruit concentrated powder (mogroside V content 45% ± 5%)
-Myo-inositol: Tsukino Food Industry Co., Ltd.-Branched cyclodextrin: Shisui Minato Seiko Co., Ltd. Isoelite P (total cyclodextrin content 80% or more, maltosyl cyclodextrin 50% or more)
・ Alanine: Seiwa Co., Ltd. ・ Glycine: Seiwa Co., Ltd. ・ Polydextrose: TATE & LYLE JAPAN (polymer content 90% or more) ・ Fructooligosaccharide: Meiji Food Materia May Oligo P (Liquid)
-Isomalt-oligosaccharides: Showa Sangyo Co., Ltd. (branched oligosaccharide content in solids: 80% or more)-Xylitol: Product Food Science Co., Ltd.-Lactitol: Product Food Science Co., Ltd. (liquid)
・ Honey fragrance: NARIKA CORPORATION

(Taste of Rahan fruit extract and Stevia extract)
FIG. 1 is a graph showing the sucrose equivalent sweetness (PSE: Point of Subjective Equality) of a high-intensity sweetener made of Rakan fruit extract. The horizontal axis of FIG. 1 indicates the concentration (mg / 100 ml) of the high-intensity sweetener comprising the Rakan fruit extract, and the vertical axis indicates the concentration of the corresponding aqueous sucrose solution. The sucrose equivalent sweetness of the Rakan fruit extract used in Examples and Comparative Examples reached a maximum when the concentration of the Rakan fruit extract was 160 mg / 100 ml, and the maximum value was 13% (corresponding sucrose concentration). It was. This means that the perceived sweetness does not improve even when the concentration of the rahan fruit extract is greater than 160 mg / 100 ml.

  FIG. 2 is a graph showing the concentration-dependent characteristics of the taste quality possessed by the high-intensity sweetener comprising the Rakan fruit extract. FIG. 2 shows the profile method for evaluating the extent of the sweetness, bitterness, sourness, and miscellaneous taste of Rakan fruit extract when the concentration of Rahan fruit extract is 30, 60, 120, and 160 mg / ml. The evaluation points are graphed.

  As shown in FIG. 2, all the sweetness, bitterness, sourness, and miscellaneous taste of the Rakan fruit extract increase in proportion to the concentration. However, it can be seen that the bitterness of the bitterness rapidly deteriorates (that is, bitterness is felt strongly) when the concentration increases from 120 mg / ml to 160 mg / ml.

  FIG. 3 is a graph showing the sucrose equivalent sweetness of a high-intensity sweetener made of stevia extract, and FIG. 4 shows the concentration-dependent characteristics of taste quality of the high-intensity sweetener made of stevia extract. It is a graph.

  As shown in FIG. 3, the sucrose equivalent sweetness of the stevia extract reached a maximum when the concentration of the stevia extract was 120 mg / 100 ml, and the maximum value was 8% (corresponding sucrose concentration). . This means that the perceived sweetness does not improve even when the concentration of stevia extract is greater than 120 mg / 100 ml. Moreover, as shown in FIG. 4, all the sweetness, bitterness, acidity, and miscellaneous taste which a stevia extract has are increasing in proportion to the density | concentration. Compared with the evaluation results of the Luohan fruit extract shown in FIG. 2, the sweetness when the Stevia extract concentration is 120 mg / ml is lower than that of the Luohan fruit extract, but all of bitterness, sourness and miso are stronger than the Luohan fruit extract. I understand that.

  As described in FIGS. 1 to 4, the sweetness, bitterness, sourness, and miscellaneous taste of Rahan fruit extract and Stevia extract all increase in proportion to the concentration, but sweetness (sucrose equivalent sweetness level exceeds a certain concentration) ) Is almost constant. In other words, the bitterness of the aqueous solution having a lower concentration is less than the bitterness of the aqueous solution having the concentration at which the sucrose equivalent sweetness reaches the maximum. Further, if bitterness or the like is masked with an aqueous solution having a concentration at which the sucrose equivalent sweetness reaches the maximum, bitterness or the like is masked even with an aqueous solution having a concentration lower than the concentration. Therefore, when evaluating the masking effect of bitterness or the like, it may be evaluated with an aqueous solution having a concentration at which the sucrose equivalent sweetness reaches a maximum. In the following, when the masking effect such as taste and bitterness is evaluated by a sensory test, the sweetener composition using the Luohan fruit extract is evaluated with an aqueous solution having the Luohan fruit extract concentration of 160 mg / 100 ml. The sweetener composition used was evaluated with an aqueous solution having a Stevia extract concentration of 120 mg / 100 ml.

(Substance with the effect of improving the quality of stevia extract)
As shown in FIG. 4, the stevia extract has a stronger bitterness than the Rahan fruit extract at a concentration at which the sucrose equivalent sweetness reaches a maximum. Therefore, we searched for materials that have the effect of masking the bitterness and astringency of stevia extract. A material that can mask the bitterness and astringency of stevia extract is considered to be effective for masking the bitterness and astringency of Rakan fruit extract.

  5 to 8 are radar charts showing the taste improving effects of inositol, branched cyclodextrin, alanine and glycine, respectively. Inositol, branched cyclodextrin, alanine and glycine are mixed in the same amount (mass) as stevia extract (that is, 120 mg / 100 m in concentration). FIGS. 5 to 8 are plots of evaluations based on sucrose by three sensory tests conducted by three testers having discriminating powers on the taste qualities of the eight elements of each sweetener composition. Evaluation is based on the strength of the taste quality of each element “+3: very strong, +2: strong, +1: slightly strong, 0: comparable to sucrose, −1: slightly weak, −2: weak, -3: very “Weak”.

  As shown in FIG. 5, inositol was recognized to have an effect of masking the bitterness and astringency of stevia extract. Moreover, as shown in FIGS. 6 and 7, the effect of masking the bitterness of stevia extract was also observed in branched cyclodextrin and alanine, but as shown in FIG. 8, the masking of bitterness and astringency was found in glycine. No effect was observed.

(Examples A1 to A36: blending ratio of inositol)
The sweetener compositions according to Examples A1 to A21 and Comparative Examples A1 to A6 were prepared by powder-mixing Rahan fruit extract, stevia extract and inositol at the ratios shown in Tables 1-6.

  The bitterness masking effect of the sweetener compositions according to Examples A1 to A21 and Comparative Examples A1 to A6, the solubility, and the closeness to the taste quality of sucrose were evaluated. The masking effect was evaluated by a sensory test by three testers with discriminating ability. Each tester said, “+2: does not feel bitterness and astringency, +1: feels bitterness and astringency slightly, but is clearly improved, 0: feels bitterness and astringency, but is sufficiently improved, − "1: Bitterness and astringency are felt a little strongly" -2: Bitterness and astringency are felt strongly ", and the value obtained by rounding off the average score of the three testers was used as the evaluation value for each sample. The solubility is based on the time from when water is added to the powdered sweetener composition at a mass ratio of 1: 1 until the particles become invisible, “+2: extremely soluble, +1: easily soluble. , 0: Slightly soluble, −1: Slightly difficult to dissolve, −2: Slightly soluble ”. Moreover, the closeness with the taste quality of sucrose was also evaluated by a sensory test by three testers with discriminating power. For each tester, “+2: close to sucrose, +1: somewhat close to sucrose, 0: neither“ +1 ”nor“ −1 ”, −1: slightly different from sucrose, −2: sucrose The evaluation value of each sample was determined by rounding off the average score of the three testers.

  As shown in Tables 1 to 4, when the Rakan fruit extract and the enzyme-treated stevia extract are used, by adding 0.3 parts by mass or more of inositol to 1 part by mass of the high-intensity sweetener, high sweetness The bitterness of the sweetener was masked. In addition, as shown in Tables 5 and 6, when stevia glycoside is used as the main component, stevia extract is more bitter than enzyme-treated stevia extract. On the other hand, the bitterness of the high intensity sweetener was masked by blending 0.5 parts by mass or more of inositol. In addition, when 70 parts by mass of inositol was blended with 1 part by mass of the high-intensity sweetener, the bitterness masking effect was obtained, but the solubility of the entire sweetener composition was reduced, and sucrose was Different taste qualities were exhibited.

  Next, acesulfame potassium and inositol were powder-mixed at the ratios shown in Tables 7 to 11 to prepare sweetener compositions according to Examples A22 to A36 and Comparative Examples A7 to A10. The proximity between the masking effect and the taste of sucrose was evaluated by the same evaluation method as in Examples A1 to A21.

  As shown in Tables 7 to 11, even when an artificial sweetener having bitterness is used as a high-intensity sweetener, 0.5 part by mass or more of inositol is added to 1 part by mass of the high-intensity sweetener. Thus, the bitterness of the high-intensity sweetener was masked. In addition, when 55 parts by mass of inositol was blended with 1 part by mass of the high-intensity sweetener, the bitterness masking effect was obtained, but the solubility of the entire sweetener composition was reduced, and sucrose was Different taste qualities were exhibited.

(Blend cyclodextrin content)
Next, in order to investigate the relationship between the blending ratio of the branched cyclodextrin and the solubility of the sweetener composition, the rakan fruit extract, stevia extract, inositol, and branched cyclodextrin are mixed in the proportions shown in Tables 12-15. After mixing, Samples 1a to 1i and Samples 2a to 2i were prepared as reference examples. The blending ratio of the high-intensity sweetener and inositol was the same as in Comparative Examples A2 and A4 in which the solubility was lowered by the blending of inositol.

  About the obtained sample 1a-1i and sample 2a-2i, when the solubility to water was evaluated by the method similar to Example A1-A14, branch cyclodextrin is 0 with respect to 1 mass part of high sweetness degree sweeteners. By adding 5 parts by mass or more, the solubility of the sweetener composition was improved.

(Examples B1 to B21)
Stevia extract, Luohan fruit extract, inositol, branched cyclodextrin, alanine and glycine powder mixed in the proportions shown in Tables 16-20, and sweetener compositions according to Examples B1-B21 and Comparative Examples B1-B4 Was prepared.

  The bitterness and astringency masking effect of the sweetener compositions according to Examples B1 to B21 and Comparative Examples B1 to B2, the dissolution time, and the closeness to the taste quality of sucrose were evaluated. The masking effect was evaluated by a sensory test by three testers with discriminating ability. Each tester said, “+2: does not feel bitterness and astringency, +1: feels bitterness and astringency slightly, but is clearly improved, 0: feels bitterness and astringency, but is sufficiently improved, − "1: Bitterness and astringency are felt a little strongly" -2: Bitterness and astringency are felt strongly ", and the value obtained by rounding off the average score of the three testers was used as the evaluation value for each sample. The dissolution time was the time from when water was added to the powdered sweetener composition at a mass ratio of 1: 1 until the particles were not visible. Moreover, the closeness with the taste quality of sucrose was also evaluated by a sensory test by three testers with discriminating power. Each tester evaluated in five stages: “+2: close to sucrose, +1: somewhat close to sucrose, 0: neither, −1: slightly different from sucrose, −2: different from sucrose” And the value which rounded off the average score of three testers was made into the evaluation value of each sample.

  In Examples B1 to B9 shown in Tables 16 and 17, the sweetener composition is composed of stevia extract, inositol, and branched cyclodextrin only. In any of Examples B1 to B9, the bitterness and astringency peculiar to stevia extract was improved, and the dissolution time was almost the same as sucrose (about 30 to 40 seconds in the same test method). In particular, in Examples B6 to B9 in which 14 to 27 parts by mass of inositol was blended with respect to 1 part by mass of stevia extract, the bitterness and astringency of stevia extract were almost masked and a taste similar to sucrose was exhibited. did.

  Moreover, Example B10-B14 shown in Table 18 mix | blends alanine or glycine further for the taste quality improvement of a stevia extract. In Examples B10, B11, B13 and B14, the bitterness and astringency of stevia extract could be improved by blending 14 parts by mass or more of inositol and alanine with respect to 1 part by mass of stevia extract. . In Example B12, 1 part by weight of inositol was blended with 1 part by weight of stevia extract, but the bitterness and astringency of stevia extract were improved by further blending 1 part by weight of alanine. .

  FIGS. 9-12 is a radar chart which shows the sensory test result of the taste quality of the sweetener composition which concerns on Example B6-B9, Comprising: About the taste quality of 8 elements of each sweetener composition, it is based on sucrose. It is a plot of the evaluation. The evaluation method is the same as that described with reference to FIGS. As shown in FIGS. 9-12, it was confirmed that the sweetener composition which concerns on Example B6-B9 has the taste quality close | similar to sucrose.

  Examples B15 to B21 and Comparative Examples B3 and B4 shown in Tables 19 and 20 are compositions in which a sweetener composition is prepared using Rakan fruit extract. In any of Examples B15 to B21, the bitterness and astringency peculiar to the Rakan fruit extract was improved, and the dissolution time was almost the same as that of sucrose. On the other hand, in the comparative examples B1 and B2, the bitterness and astringency of the Rakan fruit extract were not improved, and the taste quality was not similar to sucrose.

  FIGS. 13-16 is a radar chart which shows the sensory test result of the taste quality of the sweetener composition which concerns on Example B17-B20, Comprising: About the taste quality of 8 elements of each sweetener composition, it is based on sucrose. It is a plot of the evaluation. The evaluation method is the same as that described with reference to FIGS. As shown in FIGS. 13 to 16, it was confirmed that the sweetener compositions according to Examples B17 to B20 also have a taste similar to sucrose. Here, the sweetener compositions of Examples B17 to B20 shown in FIGS. 13 to 16 have a taste closer to sucrose than the sweetener compositions of Examples B6 to B9 shown in FIGS. Is shown. This is because the bitterness component and the astringency component contained in the Rahan fruit extract are less than the stevia extract.

  From the above, by blending Rahan fruit extract or Stevia extract, inositol, and branched cyclodextrin at the above-mentioned blending ratio, bitterness and astringency peculiar to Rahan fruit extract or Stevia extract can be masked and solubility is improved. It was confirmed that it was possible.

(Examples B22 to B25)
In Table 21, the compounding ratio (mass ratio) of each material of the sweetener composition which concerns on Examples B22-B25 is shown. The sweetener compositions according to Examples B22, B23, and B25 were obtained by pulverizing and mixing stevia extract, inositol, and branched cyclodextrin, and then adding other materials and mixing in powder form. In the sweetener composition according to Example B24, inositol preliminarily pulverized to a size of 100 mesh pass, Luohan fruit extract or stevia extract, and branched cyclodextrin were mixed with powder, and then xylitol was further added and mixed. Later, it was obtained by grinding to a size of 100 mesh pass.

  When the taste of the sweetener composition according to Examples B22 to B25 was evaluated by a sensory test, it was a taste close to sucrose. Moreover, it was confirmed that the sweetener composition which concerns on Example B22, B23, and B24 has the texture of an upper white sugar, granulated sugar, and powdered sugar, respectively. In addition, macaroons were prepared using the sweetener composition according to Example B25. Specifically, the dough prepared by adding the sweetener composition according to Example B25 and almond powder to the whipped egg white was squeezed on a top plate, and the surface was dried, then at 160 ° C. for 3 minutes, and then 120 Baked at 15 ° C. for 15 minutes. The sweetener composition according to Example B25 was easily dissolved by stirring during preparation of the dough. In addition, the obtained macaroon was not crushed and had the same swelling as when sucrose was used.

(Examples B26 and B27)
In Table 22, the compounding ratio (mass ratio) of each material of the sweetener composition which concerns on Example B26 and B27 is shown. A mixture obtained by pulverizing and mixing Rahan fruit extract or Stevia extract, inositol, and branched cyclodextrin was dissolved in 3 times the amount (mass) of water, and then polydextrose and fructooligosaccharide were further added and mixed. The mixture was sterilized by heating at 75 ° C. for 30 minutes, and then filtered and cooled to prepare sweetener compositions (liquid sugars) according to Examples B26 and B27.

  When the taste quality of the sweetener compositions according to Examples B26 and B27 was evaluated by a sensory test, the bitterness and astringency of the Luhan fruit extract or stevia extract was not felt, and the fructose glucose liquid sugar widely used as liquid sugar was used. The taste was close.

(Examples B28 and B29)
In Table 23, the compounding ratio (mass ratio) of each material of the sweetener composition which concerns on Example B28 and B29 is shown. A mixture obtained by pulverizing and mixing Rahan fruit extract or Stevia extract, inositol, and branched cyclodextrin was dissolved in 3 times the amount (mass) of water, and then polydextrose, fructooligosaccharide, collagen, and honey flavor were further added and mixed. The mixture was sterilized by heating at 85 ° C. for 30 minutes, and then filtered and cooled to obtain sweetener compositions according to Examples B28 and B29.

  When the taste quality of the sweetener composition according to Examples B28 and 29 was evaluated by a sensory test, it did not feel the bitterness and astringency of the Rahan fruit extract or Stevia extract, and it was a taste similar to honey. The resulting sweetener composition had a viscosity and color similar to honey.

  High sweetness sweetener (Yokohama Yushi Kogyo Co., Ltd.), myo-inositol (Tsukino Food Industry Co., Ltd.), isomalt-oligosaccharide (Showa Sangyo Co., Ltd., 80% branched oligosaccharide content in solids) Above), polydextrose (TATE & LYLE JAPAN, polymer content 90% or more), erythritol (Mitsubishi Chemical Foods, Inc.) are mixed at the composition ratio shown in Table 24 below, and sweetness according to Examples C1 to C4 and Comparative Example C1 A material composition was prepared.

  The taste and texture of the sweetener compositions according to Examples C1 to C4 and Comparative Example C1 were evaluated by a sensory test in two stages: “◯: close to sugar, x: different from sugar”. Based on the evaluation results of the taste and texture, the overall evaluation of the sweetener composition is “○: Both taste and texture are close to sugar, Δ: The taste is close to sugar, ×: Both taste and texture are sugar. Was evaluated in three stages.

  All the sweetener compositions according to Examples C1 to C3 had a taste and texture very close to sugar. The sweetener composition according to Example C4 had a taste very close to that of sugar, but was slightly inferior in terms of ease of handling because of its high hygroscopicity and different texture from sugar. This is because erythritol is not blended.

  In contrast, in the sweetener composition according to Comparative Example C1, the bitterness peculiar to the rahan fruit extract was conspicuous and almost no mellowness was felt. In addition, the sweetener composition according to Comparative Example C1 was yellowish, had a finer particle size than that of sugar, had high hygroscopicity, and had a different texture from sugar.

  From the above, it was confirmed that the sweetness of sugar can be approximated by blending a high-intensity sweetener made of Rakan fruit extract, inositol, and isomaltoligosaccharide at the blending ratio described above. Further, by blending polydextrose and erythritol at the blending ratio described above, the texture of the sweetener composition can be approximated to sugar, and a sweetener composition that can be handled in the same manner as sugar can be obtained. confirmed.

  INDUSTRIAL APPLICATION This invention can be utilized for the sweetener composition containing artificial sweeteners, such as natural high sweetness sweeteners, such as a rahan fruit extract and a stevia extract, or acesulfame potassium.

The sweetener composition according to the present invention is any one selected from the group consisting of Rahan fruit extract, stevia extract, thaumatin, licorice extract, glycyrrhizin, phyllozultin, monelin, aspartame, sucralose, saccharin, neotame, acesulfame potassium, and ticlo. One or more high-intensity sweeteners, inositol, and branched cyclodextrin, and the amount of inositol is 0.3 to 60 parts by mass with respect to 1 part by mass of the high-intensity sweetener, The compounding quantity of branched cyclodextrin is 0.5-230 mass parts .

Since most of erythritol taken orally is absorbed in the small intestine and then rapidly excreted in the urine without being metabolized, erythritol intake does not affect blood glucose levels and insulin secretion. Thus, erythritol has almost zero calories and erythritol is also useful as a sugar substitute sweetener for diabetics. Erythritol, like xylitol, is a non-cariogenic saccharide and is not used by oral bacteria such as mutans bacteria and does not produce organic acids that cause acid caries.・ It is also known that no insoluble glucan is produced. When sugar alcohol is high intakes at a time, but may cause temporary laxative, erythritol relatively laxative effect is weak sugar alcohol. This is because 90% or more of erythritol is absorbed in the small intestine and the amount reaching the lower digestive tract is small.

<Branched cyclodextrin>
A branched cyclodextrin is a cyclic oligosaccharide in which several molecules of D-glucose are bound in a cyclic manner. Branched cyclodextrins are synthesized as follows. First, cyclodextrin is produced by allowing cyclodextrin synthase to act on starch. Examples of the cyclodextrin include α-cyclodextrin to which 6 glucoses are bonded, β-cyclodextrin to which 7 glucoses are bonded, and γ-cyclodextrin to which 8 glucoses are bonded. Next, β-amylase and isoamylase are allowed to act on the remaining dextrin to synthesize maltose. After maltose has, prepare the reaction liquid to be a 3-5 equivalents relative to cyclodextrin, concentrating the reaction solution to 70-80%. Thereafter, a thermostable pullulanase is allowed to act to bind maltose to cyclodextrin to obtain a branched cyclodextrin. Any of the α-type, β-type, and γ-type branched cyclodextrins can be used in the sweetener composition according to this embodiment.

It is preferable that the compounding quantity of polydextrose shall be 5-200 mass parts with respect to 1 mass part of high sweetness degree sweeteners. When the blending amount of polydextrose is below this range, the body feeling cannot be approximated to sucrose. On the other hand, if the blending amount of polydextrose exceeds this range, the hygroscopicity becomes too high and it becomes difficult to handle, the texture of the sweetener composition cannot be approximated to sucrose, the sweetener composition Is yellowish .

<Xylitol>
Xylitol is a sugar alcohol having 5 carbons, and is contained in vegetables and plants and biosynthesized in the human body. Xylitol is industrially synthesized from xylose. Xylitol is as sweet as sucrose but is 75% energy sucrose. In addition, xylitol has a cool feeling and a sharp aftertaste. Since xylitol is not assimilated by oral bacteria and inhibits part of the metabolism of mutans, it does not generate caries.

In the above composition examples 1 to 3, any one of xylitol, lactitol, and erythritol (hereinafter referred to as “sugar alcohol such as xylitol”) is used, but sugar alcohol such as xylitol may not be blended. Even in this case, it is possible to approximate the taste to sucrose by other blending components. Also, when not blended sugar alcohols xylitol, instead of sugar alcohols xylitol, may be used fructooligosaccharides. However, sucrose also has endothermic properties, and in order to reproduce the cool feeling of sucrose resulting from this endothermic property, it is preferable to add a sugar alcohol of xylitol sugar.

When the sweetener composition is not mixed at the time of cooking the food, but eats directly on the food (when taken orally), it makes the sugar alcohol such as xylitol feel strongly cool. The taste is away from sucrose. Therefore, for use for oral intake, the amount of sugar alcohol such as xylitol is about half that when blended with a sweetener composition for cooking (that is, 15 to 150 parts by weight with respect to 1 part by weight of a high-intensity sweetener. Part).

By blending xylitol in the above composition examples 1 to 3, a sweetener composition in three modes (upper white sugar, granulated sugar, powdered sugar) suitable for cooking can be obtained. By omitting xylitol, a sweetener composition of three modes suitable for direct oral intake can be obtained. That is, six types of sweetener compositions whose sweetness and texture are similar to sucrose can be obtained according to the presence or absence of polydextrose, the amount of sugar alcohol such as xylitol, and the presence or absence of inositol grinding.

(Other variations)
In each of the above embodiments, other sugar alcohols may be used instead of xylitol, lactitol, and erythritol. Examples of sugar alcohols that can be used include monosaccharide alcohols such as mannitol and sorbitol, disaccharide alcohols such as maltitol and reduced palatinose sugar, and oligosaccharide alcohols such as reduced starch candy.

In each of the above embodiments, instead of fructooligosaccharide and isomaltooligosaccharide, maltooligosaccharide, cyclodextrin, glycosyl sucrose, trehalose, gentio-oligosaccharide, nigerooligosaccharide, cordier oligosaccharide, cyclic tetrasaccharide, maltosyl trehalose, phosphorylated oligosaccharide calcium, fructooligosaccharides, palatinose, using trehalose, raffinose, lactosucrose, lactulose, galactooligosaccharides, xylo-oligosaccharides, chitin oligosaccharides, chitosan oligosaccharides, manno-oligosaccharides, Shikuroinu b oligosaccharides, difructose anhydride III, the agarooligosaccharides You may do it.

(Examples A1 to A36: blending ratio of inositol)
Lo Han Guo extract, stevia extract and inositol, and mixed powder at a ratio shown in Table 1-6, were manufactured by the sweetener composition according to Example A1~A21 and Comparative Examples A1~A6 tone.

Next, acesulfame potassium, and inositol, and mixed powder at a ratio shown in Table 7-11, were made the sweetener composition according to Example A22~A36 and Comparative Examples A7~A10 tone. The proximity between the masking effect and the taste of sucrose was evaluated by the same evaluation method as in Examples A1 to A21.

(Blend cyclodextrin content)
Next, in order to investigate the relationship between the blending ratio of the branched cyclodextrin and the solubility of the sweetener composition, the rakan fruit extract, stevia extract, inositol, and branched cyclodextrin are mixed in the proportions shown in Tables 12-15. mixed and made sample 1a~1i and sample 2a~2i as a reference example tone. The blending ratio of the high-intensity sweetener and inositol was the same as in Comparative Examples A2 and A4 in which the solubility was lowered by the blending of inositol.

Claims (8)

A sweetener composition comprising:
One or more high-intensity sweeteners selected from the group consisting of Rahan fruit extract, stevia extract, thaumatin, licorice extract, glycyrrhizin, phyllozultin, monelin, aspartame, sucralose, saccharin, neotame, acesulfame potassium, and ticlo When,
A sweetener composition comprising inositol.   The sweetener composition according to claim 1, further comprising a branched cyclodextrin.   The sweetener composition of Claim 1 or 2 which contains inositol 0.3-60 mass parts with respect to 1 mass part of said high sweetness degree sweeteners.   The sweetener composition according to claim 2, comprising 0.3 to 60 parts by mass of inositol and 0.5 to 230 parts by mass of a branched cyclodextrin with respect to 1 part by mass of the high-intensity sweetener.   The sweetener composition in any one of Claims 1-4 which further contains 10-200 mass parts of fructooligosaccharide or isomaltoligosaccharide with respect to 1 mass part of the said high sweetness degree sweetener.   The sweetener composition according to claim 5, further comprising 5 to 200 parts by mass of polydextrose with respect to 1 part by mass of the high-intensity sweetener.   The sweetener composition according to claim 5 or 6, further comprising 30 to 300 parts by mass of lactitol, xylitol, or erythritol with respect to 1 part by mass of the high-intensity sweetener.   The sweetener composition according to any one of claims 5 to 7, further comprising 5-250 parts by mass of collagen and a honey flavor with respect to 1 part by mass of the high-intensity sweetener.