JP2017051176A - Sweetener composition and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sweetener composition and method for producing the same that is viscous and syrupy.SOLUTION: The sweetener composition according to the present invention contains a product obtained by heating a liquid sweetener solution and a low molecular weight collagen, and at least 1 kind of a perfume, a flavor oil, and an extract of aromatic plants. By brown pigment and flavor component produced by Maillard reaction between the low molecular weight collagen and sweetener, color and aroma are imparted, and by the low molecular collagen, viscosity is imparted. Further, by changing the combination of the sweetener and perfume etc., a taste quality similar to syrupy sweetener such as honey, maple syrup, black honey can be reproduced.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a viscous syrupy sweetener composition such as honey and a method for producing the same.

  The amount of honey in Japan is about 40,000 tons, of which about 37,000 tons are imported honey from China, Argentina, Canada, Hungary, etc., and the amount of production in Japan is about 2800 tons. It is. In Japan, the number of nectar plants that can be used by honeybees has greatly decreased since 1985 due to progress in development in rural areas, changes in the types and varieties of crops grown in farmland, and the effects of exotic insects. The production volume of domestic honey remains unchanged. On the other hand, the price of domestic honey is rising as domestic crops are reviewed. Since honey is also used in confectionery materials, etc., an increase in honey prices will push up manufacturing costs. Thus, there is a need for a sweetener composition that is a substitute for honey.

  As an alternative product of honey, there is one described in Patent Document 1, for example. In the honey substitute described in Patent Document 1, a fragrance, viscosity, and color similar to honey are reproduced using a flavoring agent, a tackifier, and a coloring agent.

JP 2002-315521 A

  An object of this invention is to provide a viscous syrup-like sweetener composition and its manufacturing method.

  The sweetener composition according to the present invention comprises at least a product obtained by heating a raw material solution containing a liquid sweetener solution and low molecular weight collagen, a flavor, a flavor oil, and an extract of an aromatic plant. It contains one kind.

  ADVANTAGE OF THE INVENTION According to this invention, a viscous syrup-like sweetener composition and its manufacturing method can be provided.

Radar chart showing evaluation results of taste quality of sweetener compositions according to Examples 7, 31 and 48

  In the sweetener composition according to the present invention, one or more of a fragrance, a flavor oil, and an extract of an aromatic plant are added to a heated liquid sweetener solution and low molecular weight collagen for fragrance. It is what. Hereinafter, a sweetener composition having an aroma, viscosity and color similar to honey will be described as an example.

(sweetener)
The sweetener solution is an aqueous solution in which one or more sweeteners are dissolved. Sweeteners include, for example, Rahan fruit extract, stevia extract, thaumatin, licorice extract, glycyrrhizin, phyllozultin, monelin, aspartame, sucralose, saccharin, neotame, acesulfame potassium, cyclamate, sucrose, glucose, fructose, fructooligosaccharide. One or more of isomalto-oligosaccharide, syrup, fructose glucose liquid sugar, glucose fructose liquid sugar, agave syrup (concentrated saccharified solution of Agave blue agave extract) and molasses (waste molasses) can be used.

  What is necessary is just to select the material used as a sweetener according to the use of a sweetener composition. For example, when composing a low calorie sweetener composition, a low calorie high sweetness sweetener may be selected. In addition, since sugars contained in natural honey are glucose, fructose and sucrose, a mixture of glucose, fructose and sucrose may be used when the sweetness of the sweetener composition is desired to be close to honey. Moreover, the sweetener composition which has the function to arrange the stomach condition can also be comprised by mix | blending fructooligosaccharide or isomaltoligosaccharide.

  In the present invention, it is necessary to cause a Maillard reaction when the raw material solution is heated. Therefore, when using a sweetener that does not cause the Maillard reaction, it is necessary to add at least one reducing sugar. For example, when using a rahan fruit extract or stevia extract as a sweetener, a Maillard reaction can be caused by blending fructooligosaccharide or isomaltoligosaccharide into a sweetener solution. Whether to use fructooligosaccharides or isomaltoligosaccharides may be determined depending on which honey derived from the honey source plant the color of the sweetener composition. Compared to fructo-oligosaccharides, isomalt-oligosaccharides tend to promote the Maillard reaction. Therefore, when it is desired to reproduce the pale yellow color exhibited by astragalus honey and acacia honey, fructooligosaccharide is used, and when it is desired to reproduce the dark brown color exhibited by chestnut honey and buckwheat honey, isomaltoligosaccharide may be used. Fructooligosaccharides and isomaltoligosaccharides may be liquid (liquid sugar) as well as powders and granules. The blending amount of fructooligosaccharide and / or isomaltoligosaccharide is not particularly limited, but is preferably 10 to 200 parts by mass with respect to 1 part by mass of the high-intensity sweetener.

(Low molecular collagen)
Low molecular collagen is mainly a component for imparting a honey-like viscosity and color to a sweetener composition. Low molecular collagen produces a brown pigment (melanoidin) by Maillard reaction with a reducing sugar. Due to the brown pigment, the sweetener composition exhibits a light yellow to brown color similar to honey. In addition, a unique aroma component is also generated by the Maillard reaction between low-molecular collagen and reducing sugar, and an aroma resembling honey is generated by the interaction between this aroma component and a fragrance added to the fragrance. When a sweetener solution is heated to evaporate water, a certain amount of viscosity is generated.However, heating low molecular weight collagen together with a sweetener solution adds a characteristic characteristic of honey that pulls the string, thereby reducing the viscosity of the sweetener composition. Can be closer to honey.

  Low molecular collagen is a collagen molecule that has been reduced to a molecular weight (peptide) by enzyme treatment or the like, and is known to have higher absorbability than normal collagen and hardly harden even at low temperatures. As the low molecular weight collagen, fish-derived collagen extracted from fish scales, bones, skins, etc., or animal-derived collagen extracted from pigs, chicken skins, etc. can be used.

  It is preferable that the compounding quantity of the low molecular collagen which occupies for the total mass of a raw material solution is 0.7-50 mass%. When the blending amount of the low molecular collagen is less than 0.7% by mass of the raw material solution, the amount of aroma components generated by the Maillard reaction decreases, so that a flavor (fragrance) similar to honey cannot be obtained. Moreover, since the Maillard reaction is less likely to occur as the amount of low molecular collagen is reduced, the color of the sweetener composition tends to be light and the viscosity tends to decrease. On the other hand, when the blending amount of the low molecular collagen is less than 0.7% by mass of the raw material solution, the progress of the Maillard reaction is slow, and heating for a long time is required. On the other hand, if the blending amount of the low molecular weight collagen exceeds 50% by mass, the odor peculiar to collagen becomes strong, which affects the flavor of the sweetener composition. In order to further improve the likelihood of the Maillard reaction and the flavor of the resulting sweetener composition, it is more preferable that the blending amount of low molecular collagen in the total mass of the raw material solution is 1 to 30% by mass. More preferably, it is made into 10 mass%. When the blending amount of the low molecular weight collagen in the total mass of the raw material solution is 5 to 10% by mass, the Maillard reaction is likely to occur, but the reaction becomes slow and does not proceed excessively when the Maillard reaction has progressed to some extent. There are advantages in terms of ease of manufacturing.

(Fragrance, flavor oil, aromatic plant extract)
A fragrance | flavor and flavor oil are materials added in order to provide the fragrance close | similar to a honey. The aroma of natural honey varies depending on the honey source plant. For example, astragalus honey exhibits a floral aroma derived from astragalus flowers, and a thyme honey exhibits a refreshing and strong aroma derived from thyme. The fragrance of honey derived from various honey source plants can be imparted by the fragrance component produced by the Maillard reaction between the low molecular weight collagen and the reducing sugar and the fragrance component of the fragrance or flavor oil. In addition, when a material having a unique fragrance such as agave syrup or molasses is used as a sweetener, the fragrance component produced by the Maillard reaction, the fragrance component of the fragrance or flavor oil, and the fragrance of the sweetener itself With the ingredients, it presents a more complex fragrance. For example, when agave syrup is used as a sweetener, the aroma of one hundred nectar known as honey derived from a plurality of honey source plants can be reproduced.

  A commercially available honey fragrance | flavor can be used as a fragrance | flavor. As the flavor oil, an aroma oil extracted from the leaves and fruits of aromatic plants can be used. In addition, you may use a fragrance | flavor and flavor oil together. Moreover, when agave syrup or molasses is used as a sweetener, it is good also as a sweetener composition which made use of the fragrance which the used sweetener originally had, without adding a fragrance | flavor and flavor oil.

  The aromatic plant extract is obtained by extracting an aromatic component with water or ethanol from flowers, stems, leaves, fruit peels, seeds, etc., of aromatic plants such as herbs and fruit trees. For example, fresh or dried orange flower or orange peel extract can be used.

  The amount of the fragrance / flavor oil / aromatic plant extract added varies depending on the materials used, but may be any level that can impart an appropriate fragrance to the sweetener composition. When using a fragrance, it is preferable to add so that the final concentration is 0.2% by mass or less, and when using a flavor oil / fragrant plant extract, the final concentration is 2% by mass or less. It is preferable to add such that.

(Other materials)
In the case of using a high-sweetness sweetener such as Rahan fruit extract, stevia extract, thaumatin, licorice extract, glycyrrhizin, phyllozultin, monelin, aspartame, sucralose, saccharine, neotame, acesulfame potassium, ticlo in sweetener solution, Furthermore, it is preferable to use inositol together. Many of the above-mentioned high-intensity sweeteners have specific flavors such as bitterness, astringency, and burnt taste. By adding inositol, the sweeteners mask the bitterness of high-intensity sweeteners. A mellowness can be imparted to the composition. Among the high-intensity sweeteners described above, stevia extract containing stevioside as a main component exhibits strong bitterness and astringency, although it is inexpensive. By blending inositol, the strong bitterness and astringency of stevioside can be masked, so that a sweetener composition with reduced calories can be produced using an inexpensive stevia extract.

  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. Further, the amount of inositol may be more than 60 parts by mass with respect to 1 part by mass of the high-intensity sweetener, but if the amount of inositol is excessively increased, the raw material cost of the sweetener composition may increase. To do. 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.

  In addition, when the above-described high-intensity sweetener is used in the sweetener solution, a sugar alcohol such as erythritol may be further blended. Erythritol rises quickly and has a good sweetness. Due to the sharpness of erythritol, the sweetness of the sweetener composition can be made natural by making the bitterness, astringency, etc. of the high sweetness sweetener feel weak. Xylitol or lactitol may be used in place of erythritol. It is preferable that the compounding quantity of these sugar alcohol shall be 30-300 mass parts with respect to 1 mass part of high sweetness degree sweeteners mentioned above. If the amount of sugar alcohol is out of this range, the sweetener composition cannot be given a natural sweetness similar to honey.

  Moreover, you may mix | blend polydextrose with a sweetener solution further. Polydextrose is a water-soluble dietary fiber, and can impart body feeling, glossiness, and terry to a sweetener composition. Moreover, since polydextrose has a function of adjusting the condition of the stomach, this function can be imparted to the sweetener composition.

  Moreover, when using the high sweetness degree sweetener mentioned above in the sweetener solution, you may mix | blend a branched cyclodextrin further. As the branched cyclodextrin, 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 taste of high-intensity sweeteners by incorporating the bitter and odorous components of natural high-intensity sweeteners such as Luohan Fruit Extract and Stevia Extract as guest molecules. be able to. In addition, branched cyclodextrins can easily dissolve materials with low solubility by including molecules of other materials with low solubility (for example, inositol) as guest molecules. Therefore, by blending the branched cyclodextrin, when preparing a sweetener solution, the solubility of the material to be used can be increased and the production efficiency can be improved. Although the compounding quantity of branched cyclodextrin is not specifically limited, It is preferable that it is 0.5-200 mass parts with respect to 1 mass part of high sweetness degree sweeteners.

(Production method)
The manufacturing method of the sweetener composition which concerns on this embodiment is as follows.

  First, a sweetener solution is prepared. When a powder (solid) material is used as a sweetener, the sweetener and water are mixed and stirred to dissolve. At this time, heating may be appropriately performed. In addition, when a liquid material such as liquid sugar, agave syrup, or molasses is used as a sweetener, the material may be used as it is or may be diluted with water as appropriate. In order to adjust the sweetness level, a mixture of a liquid material and a powder material may be used as a sweetener solution.

  Next, a sweetener solution and low molecular collagen are mixed to prepare a raw material solution. The sugar content of the raw material solution is preferably 50% or more corresponding to the Brix value. The sugar content of the raw material solution may be less than 50% corresponding to the Brix value, but in this case, it is necessary to take a long heating time in order to concentrate the sweetener by volatilizing water in the next heating step. If it is considerably 50% or more, the manufacturing time can be shortened.

  Next, the raw material solution is heated. Due to the Maillard reaction between low-molecular collagen and reducing sugar that occurs during this heating, it exhibits a color similar to honey. Although heating temperature should just be 60 degreeC or more, in order to accelerate Maillard reaction, it is preferable to set it as 80-150 degreeC. Moreover, if it heats at 80 degreeC or more, it can serve also as a disinfection process. The heating time is about 10 to 30 minutes depending on the heating temperature. Since a part of the water content of the raw material solution is volatilized by heating, the sugar content of the product after heating is approximately 75% to 85% in terms of the Brix value.

  Next, the heated solution is subjected to a purification treatment such as filtration and then cooled. The sweetener composition which concerns on this embodiment is obtained by mixing 1 or more types of a fragrance | flavor, flavor oil, and an extract of an aromatic plant with the cooled product.

  As described above, according to the present embodiment, the product produced by the Maillard reaction of reducing sugar and low molecular collagen is the main component, and this includes one or more kinds of fragrance, flavor oil and aromatic plant extract. A sweetener composition having an aroma, viscosity, and color similar to honey can be obtained. The sweetener composition according to the present embodiment can be used as a substitute for honey, as well as as a confectionery material or a cooking material, as well as ingestion as it is.

  In addition, in the sweetener composition according to the present embodiment, by selecting a sweetener to be used in the sweetener solution, the sweetener composition has a function of adjusting the stomach condition, or the energy of the sweetener composition is reduced. Therefore, it is possible to meet various demands required for the sweetener composition.

  In addition, natural honey cannot be given to infants under 1 year old because there is a risk of infant botulism, but the sweetener composition according to this embodiment artificially reproduces the flavor and texture of honey. It can also be given to infants.

  Moreover, according to this embodiment, it is also possible to produce a sweetener composition having a flavor similar to honey using only natural or naturally derived materials.

(Other variations)
In the above embodiment, 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.

  Further, in the above embodiment, instead of fructooligosaccharide and isomaltooligosaccharide, maltooligosaccharide, cyclodextrin, glycosyl sucrose, trehalose, gentio oligosaccharide, nigerooligosaccharide, cordier oligosaccharide, cyclic tetrasaccharide, maltosyl trehalose, phosphorylated oligo Uses sugar calcium, fructooligosaccharide, palatinose, trehalose, raffinose, lactosucrose, lactulose, galactooligosaccharide, xylooligosaccharide, chitin oligosaccharide, chitosan oligosaccharide, manno-oligosaccharide, cycloinulooligosaccharide, difructose anhydride III, agarooligosaccharide You may do it.

  In the above embodiment, 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.

  In the above-mentioned embodiment, honey flavor, flavor oil, aromatic plant extract is added, and the sweetener composition having the fragrance of honey is changed into the syrup form other than honey. The sweetener composition can also be obtained.

  For example, a sweetener composition having aroma, viscosity and color similar to maple syrup can be obtained by adding a maple flavor to a heated product of a raw material solution obtained by mixing a sweetener solution and low molecular weight collagen. When maple flavor is simply added to a sweetener solution such as gum syrup, the aroma and sweetness can be made to resemble maple syrup. However, as in the present invention, a product obtained by saccharification reaction (Maillard reaction) of low molecular weight collagen When maple fragrance is added, in addition to being able to resemble the maple syrup in terms of color and viscosity, it is possible to impart richness and body feeling.

  Alternatively, by using molasses as a sweetener solution and heating a raw material solution in which molasses and low molecular collagen are mixed, a sweetener composition having aroma, viscosity, and color similar to black honey can be obtained. Since black honey is a by-product generated during the refinement of sugar, it exhibits a brown color and has the same aroma and taste as brown sugar. When molasses is used to saccharify low-molecular-weight collagen, a sweetener composition that exhibits a dark brown color similar to black honey, has aroma, viscosity, and taste similar to black honey, and also has a richness and body feeling. be able to. The sweetener composition produced by this method has no acidity and tartiness like black honey, but the raw material cost of molasses is low, so a sweetener composition having a flavor similar to black honey is low cost. Can be manufactured.

  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., “Bertron 90” (steviol glycoside content 85% 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., “Inositol”
・ Polydextrose: TATE & LYLE JAPAN (polymer content 90% or more)
・ Fructooligosaccharide: Meiji Food Material Co., Ltd., “Mayoligo P (Liquid)”
Isomalt-oligosaccharides: Triple Chemicals, "Isomaltoligo" (glucose 34%, branched oligosaccharides 55% or more)
・ Fructose-glucose liquid sugar: Miekasan Co., Ltd., “High Craft F55”
・ Agave Syrup: Idea Promotion Inc., “Honey Flavor”
-Molasses: Toyo Sugar Co., Ltd., “Liquid Sugar Y75C”
・ Low molecular collagen: La Vige Co., Ltd. “Fish Collagen Rich (Liquid)”
・ Honey fragrance, Maple fragrance: Narikuma Corporation ・ Flavour oil: Kaneka Sun Spice, “Aroma Fresco Lavender Flower”, “Aroma Fresco Camo Mile Flower”
・ Astragalus honey (Chinese): Kato Bibeeen Co., Ltd.
・ Astragalus honey (Canadian): Nippon Honey Co., Ltd. “Canadian pure honey”
・ Hundred Flower Honey (Domestic): Bridge Co., Ltd. “Pure Honey”

(Examples 1 to 17: Composition example 1 using fructose glucose liquid sugar)
Examples 1-17 and Comparative Examples 1 and 2 were prepared by adding a honey flavor after filtering and cooling the raw material solution mixed with fructose-glucose liquid sugar, low molecular weight collagen and water at 85 ° C. for 30 minutes. A sweetener composition according to was obtained.

  The color, viscosity and flavor of each sweetener composition obtained were evaluated by a sensory test by three testers with discriminating power. The color was evaluated in two stages: “◯: light yellow to brown, x: not colored”. Viscosity was evaluated in two stages: “◯: higher viscosity than raw material solution, similar to honey, x: no viscosity similar to honey”. The flavor was evaluated in two stages: “◯: sweetness and aroma similar to honey, x: sweetness or aroma different from honey”.

  Tables 1 to 3 show the composition of the raw materials of the sweetener compositions according to Examples 1 to 17 and Comparative Examples 1 and 2 and the results of the sensory test. In all the tables below, the blending amount of the material is indicated by “part by mass”.

  The sweetener compositions according to Examples 1 to 17 all had a color, viscosity and flavor similar to honey. On the other hand, in Comparative Example 1, since the blending ratio of the low molecular collagen was small, the Maillard reaction was difficult to occur, the amount of aroma components derived from the Maillard reaction was reduced, and the fragrance similar to honey was not exhibited. Further, in Comparative Example 2, since the blending ratio of the low molecular collagen was too large, the collagen odor became too strong, the sweetness was weakened, and the flavor was different from honey.

(Examples 18 to 26: Composition example 2 using fructose glucose liquid sugar)
Next, a sweetener composition using flavor oil instead of honey flavor was prepared. The sweetener composition according to Examples 18 to 26 was prepared by heating and sterilizing a raw material solution mixed with fructose-glucose liquid sugar and low molecular weight collagen water at 85 ° C. for 30 minutes, followed by filtration and cooling, and addition of flavor oil. Obtained.

  In Table 4, the composition of the raw material of the sweetener composition which concerns on Examples 18-26, and the result of a sensory test are shown.

  As shown in Table 4, a flavor similar to honey could be imparted by using chamomile or lavender flavor oil instead of honey flavor.

(Examples 27 to 38: Composition examples using agave syrup)
Next, a sweetener composition mainly using agave syrup as a sweetener solution was prepared. In Examples 27 to 36 and Comparative Examples 3 and 4, the raw material solution mixed with agave syrup, low molecular collagen and water was sterilized by heating at 85 ° C. for 30 minutes, filtered and cooled, and sweetened by adding honey flavor. A material composition was obtained. In Example 37, the Rakan fruit extract was added as a high-intensity sweetener to further enhance sweetness, and inositol was further added to mask the bitterness of the Rakan fruit extract. In Example 38, stevia extract was added as a high intensity sweetener, and inositol was also added to mask the bitterness of stevia extract as well.

  In Tables 5-7, the composition of the raw material of the sweetener composition which concerns on Examples 27-38 and Comparative Examples 3 and 4 and the result of a sensory test are shown.

  The sweetener compositions according to Examples 27 to 36 all had a color, viscosity and flavor similar to honey. On the other hand, in Comparative Example 3, since the blending ratio of the low molecular weight collagen was small, the Maillard reaction was difficult to occur, the amount of aroma components derived from the Maillard reaction was reduced, and the fragrance similar to honey was not exhibited. Moreover, in Comparative Example 4, since the blending ratio of the low molecular collagen was too much, the collagen odor became too strong, the sweetness was weakened, and the flavor was different from honey.

  Moreover, as shown in Examples 37 and 38, it was possible to adjust sweetness by adding a high-intensity sweetener and inositol while maintaining a flavor similar to honey. In addition, in the sweetener composition which concerns on Example 33 and 34, the bitterness etc. which the Rahan fruit extract and stevia extract have masked by having mix | blended inositol, natural sweetness was felt.

(Examples 39 to 45: Composition examples using Rakan fruit extract)
Next, a sweetener composition was prepared using a mixture of Rahan fruit extract, inositol, polydextrose, fructooligosaccharide, and isomaltoligosaccharide as a sweetener. In Examples 39 to 45 and Comparative Examples 5 to 8, a sweetener composition was prepared by heating and sterilizing a raw material solution in which a sweetener, a low molecular collagen, a honey flavor, and water were mixed at 85 ° C. for 30 minutes, followed by filtration and cooling. I got a thing.

  Tables 8 and 9 show the composition of the raw materials of the sweetener compositions according to Examples 39 to 45 and Comparative Examples 5 to 8 and the results of the sensory test.

  The sweetener compositions according to Examples 35 to 45 all had a color, viscosity and flavor similar to honey. In addition, the blending of inositol masked the bitterness peculiar to the rahan fruit extract, and the natural sweetness was felt. On the other hand, in Comparative Examples 5 to 8, since the blending ratio of the low molecular collagen is small, the Maillard reaction is difficult to occur, the amount of aroma components derived from the Maillard reaction is reduced, and the fragrance similar to honey is not exhibited. It was.

(Examples 46 to 51: Composition examples using stevia extract)
Next, a sweetener composition was prepared using a mixture of stevia extract, inositol, polydextrose, fructooligosaccharide and isomaltoligosaccharide as a sweetener. In Examples 46-51, a sweetener, a low molecular weight collagen, and a raw material solution mixed with water were sterilized by heating at 85 ° C. for 30 minutes, filtered and cooled, and a honey flavor was added to obtain a sweetener composition. It was.

  In Table 10, the composition of the raw material solution of the sweetener composition which concerns on Examples 46-51, and the result of a sensory test are shown.

  The sweetener compositions according to Examples 46 to 51 all had a color, viscosity and flavor similar to honey. Moreover, the bitterness peculiar to a stevia extract was masked by having mix | blended inositol, and natural sweetness was felt.

  FIG. 1 is a radar chart showing the evaluation results of the taste quality of the sweetener compositions according to Examples 7, 31 and 48.

  For the samples obtained in Examples 7, 31 and 48, three testers with discriminating ability performed a sensory test, and “scent, richness, acidity, bitterness, texture, sweetness persistence, clean feeling, mellowness” Each item was evaluated. Each item is "-3: not at all, -2: not at all, -1: not at most, 0: normal (between" not so much "and" little "), +1: slightly, +2: yes, +3: It was evaluated in 7 levels, “very”, and the final score was calculated by rounding the average score of the three examiners. In addition, the sweetener composition of Example 7 is contrasted with Chinese astragalus honey, the sweetener composition of Example 31 is contrasted with Japanese one hundred flower honey, and the sweetener composition of Example 48 is contrasted with Canadian astragalus honey. did.

  As shown in FIG. 1, it was confirmed that the sweetener compositions obtained in Examples 7, 31 and 48 had a flavor and texture similar to natural honey.

(Examples 52 to 59: Composition examples using maple flavor)
Next, a sweetener composition using a maple flavor as a flavor was prepared. In Examples 52 to 59, a raw material solution in which a sweetener, a low molecular weight collagen and water were mixed was sterilized by heating at 85 ° C. for 30 minutes, filtered and cooled, and a maple flavor was added to obtain a sweetener composition. It was.

  In Table 11, the composition of the raw material solution of the sweetener composition which concerns on Examples 52-59, and the result of a sensory test are shown. In addition, about Examples 52-59, the color, viscosity, and flavor of each obtained sweetener composition were evaluated by the sensory test by three testers with discriminating power. The color was evaluated in two stages: “◯: brown color, x: not colored”. Viscosity was evaluated in two stages: “◯: higher viscosity than raw material solution, similar to maple syrup, x: no viscosity similar to maple syrup”. The flavor was evaluated in two stages: “O: sweetness and aroma similar to maple syrup; x: sweetness or aroma different from maple syrup”.

  The sweetener compositions according to Examples 52 to 59 all had colors, viscosities, and flavors similar to maple syrup, and richness and body feeling were also felt.

(Examples 60 to 75: Composition examples of sweetener compositions similar to black honey)
Next, molasses was used as a sweetener, and a sweetener composition having a flavor similar to black honey was prepared. In Examples 60 to 75, a raw material solution in which a sweetener, a low molecular weight collagen and water were mixed was sterilized by heating at 85 ° C. for 30 minutes, and then filtered and cooled to obtain a sweetener composition.

  Tables 12 and 13 show the compositions of the raw material solutions of the sweetener compositions according to Examples 60 to 75 and the results of the sensory test. In addition, about Example 60-75, the color, viscosity, and flavor of each obtained sweetener composition were evaluated by the sensory test by three testers with discriminating power. The color was evaluated in two stages: “◯: darker brown than the raw material solution, x: no change from the raw material solution”. Viscosity was evaluated in two stages: “◯: higher viscosity than raw material solution, similar to black honey, x: no viscosity similar to black honey”. The flavor was evaluated in two stages: “◯: sweetness and fragrance similar to black honey, x: sweetness or fragrance different from black honey”.

  The sweetener compositions according to Examples 60 to 75 all had a dark brown color similar to black honey, had a viscosity and flavor similar to black honey, and a richness and body feeling were also felt. In addition, the sweetener compositions according to Examples 64 to 67 and 72 to 75 in which agave syrup was blended had a sweet taste similar to fruit added by a fructose abundantly contained in agave syrup, and blended agave syrup. Taste quality was improved compared to no.

  INDUSTRIAL APPLICABILITY The present invention can be used as a food material or the like as a substitute for syrup-like sweeteners such as honey, maple syrup and brown sugar.

Claims (4)

A sweetener composition comprising:
A product obtained by heating a raw material solution containing a liquid sweetener solution and low molecular weight collagen;
A sweetener composition containing at least one of a fragrance, a flavor oil, and an extract of an aromatic plant.   The sweetener composition of Claim 1 whose compounding quantity of the said low molecular collagen which occupies for the total mass of the said raw material solution is 0.7-50 mass%.   The sweetener solution is a rahan fruit extract, stevia extract, thaumatin, licorice extract, glycyrrhizin, phyllozultin, monelin, aspartame, sucralose, saccharin, neotame, acesulfame potassium, cyclamate, sucrose, glucose, fructose, fructooligosaccharide, The sweetener composition according to claim 1 or 2, comprising at least one sweetener selected from the group consisting of isomaltoligosaccharide, syrup, fructose glucose liquid sugar, glucose fructose liquid sugar, agave syrup and molasses. . A method for producing a sweetener composition comprising:
Heating a raw material solution containing a liquid sweetener solution and low molecular weight collagen;
A method for producing a sweetener composition, comprising cooling a product obtained by heating and then mixing at least one of a fragrance, a flavor oil, and an extract of an aromatic plant.

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