JP2590516B2 - Low sweetness ingredients - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial application field The present invention relates to a low-sweet material having high solubility in water.

(2) Prior art Cellobiose obtained by partial hydrolysis of cellulose or by-products when microorganisms (such as acetic acid bacteria) produce cellulose is water-soluble and slightly exhibits a refreshing sweet taste without any off-flavor. The relative sweetness with respect to the sucrose aqueous solution was 30 with respect to 100 sucrose. (Japanese Patent Laid-Open No. 62-2
73921) In addition, since it has the same molecular weight and approximate molecular structure as sucrose, maltose, maltitol, etc., it is considered to be a low-sweetness material useful as a carbohydrate for foods, medical products and the like.

However, the solubility of cellobiose in water depends on the MERCK INDE
X is "soluble in 8 parts of cold water", and the measurement results of the present inventors show that the amount dissolved in 100 g of an aqueous solution at 25 ° C is as low as about 12.8 g, so that a higher concentration is necessary. At present, it is difficult to use this place.

(3) Problems to be Solved by the Present Invention The problem to be solved by the present invention is to provide a low-sweetness material which originally takes advantage of the low sweetness of cellobiose and has improved solubility in water, which is a drawback of cellobiose. It is in.

(4) Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have mixed lactose and / or cellotriose with cellobiose, added water, and then added the suspension to the suspension. By heating, completely dissolving, and then cooling, it was found that a low-sweetness material in a syrup state having a high sugar concentration containing cellobiose at a solubility higher than that at room temperature was obtained, and the present invention was completed.

That is, the present invention is a low-sweet substance obtained by heating an aqueous suspension comprising cellobiose and lactose and / or cellotriose.

Cellobiose and cellotriose according to the present invention are β-1,4-glucans having degrees of polymerization of 2 and 3, respectively.

Both cellobiose and cellotriose used in the present invention may be commercially available ones, or cellulose may be decomposed with an enzyme such as cellulase or an acid such as hydrochloric acid and purified by an operation such as gel filtration, or a microorganism (acetic acid). Bacteria) may be used as a by-product of producing cellulose.

It is sufficient that the commercially available lactose is used.

The features of the present invention are that cellobiose and lactose and / or cellotriose are used in combination, and that cellobiose and lactose and / or cellotriose are suspended in water and heated. Therefore, even if cellobiose is used in combination with a sugar other than lactose and / or cellotriose, such as maltose, glucose, fructose, and maltitol, there is no effect.

In addition, cellobiose and lactose and / or cellotriose cannot be dissolved in water at room temperature in a high concentration. That is, the desired purpose can be achieved by heating and dissolving the aqueous suspension to form a solution.

To explain the present invention in more detail, the mixing ratio of lactose and cellotriose to cellobiose is cellobiose
Lactose 10-500 parts by weight per 100 parts by weight, preferably
20-250 parts by weight, 10-500 for cellotriose
It may be blended in a ratio of 15 parts by weight, preferably 15 to 350 parts by weight.

Of course, the above mixing ratio does not change when three components of cellobiose, lactose and cellotriose are used. Next, when suspending cellobiose and lactose and / or cellotriose in water, the total amount of cellobiose and lactose and / or cellotriose to be added per 100 parts by weight of water is 25 to 230 parts by weight, preferably 33 to 120 parts by weight. Parts may be added.

The heating temperature may be any temperature required for dissolution, and is not particularly limited, but may be generally 40 to 100 ° C.

By such an operation, a desired low-sweetness material in a syrup state can be obtained.

(5) Effects of the invention Cellulose alone, which could only produce a low-concentration syrup, was mixed with lactose and / or cellotriose, and the aqueous suspension was heated to produce a high-concentration syrup. It was possible to obtain a low-sweetness material in a state. In addition, both lactose and cellotriose exhibit a sweetness equal to or lower than that of cellobiose, so that a low-sweet material having a low sweetness and a high concentration in a syrup state can be provided in any combination. Further, the low-sweetness material according to the present invention can also be used as a humectant having a water activity adjusting effect, and is widely useful for foods, pharmaceuticals and the like.

 Hereinafter, the present invention will be described with reference to examples.

Example 1 75 g of water was added to 25 g of cellobiose, heated to 70 ° C. and dissolved to prepare a 25% cellobiose syrup. However, when left at room temperature, powdery crystals precipitated and precipitated. 5.3 g of lactose monohydrate was added to 20 g of cellobiose, and water was added. Similarly, a syrup having a concentration of 25% was dissolved by heating to prepare. This was a stable syrup in which crystals did not precipitate even at room temperature, and had a sweetness that was about one third lower than that of a syrup containing 25% sucrose.

Example 2 50 g of water was added to 25 g of cellobiose and 25 g of cellotriose, and the mixture was heated and dissolved at 90 ° C. to obtain a syrup having a concentration of 50%. This syrup had a cellobiose concentration of almost twice the solubility, was thick without precipitation of crystals, had low sweetness, and had good storage stability.

[Example 3] When making jelly using agar, if the amount of sugar is reduced to suppress sweetness, cloudiness remains, and the finished jelly becomes loose.

Then, the present inventors conducted the following experiments. That is, water was added to each of the formulations shown in Table 1, and the mixture was heated and boiled to dissolve, and all finished 200 g of agar jelly was prepared.

The day after agar jelly B was made, cellobiose crystals precipitated in the jelly and turned white. Agar jelly F
Is slightly softer than others, and in 2-3 days,
Crystals precipitated on the surface. Agar jelly C, D, E
No difference was observed in the transparency and texture between A and the appearance, and no precipitation of crystals was observed even in several days. The sweetness was also much weaker than A. So instead of sugar,
Using a cellobiose and lactose and / or cellotriose, an agar jelly with low sweetness, good texture and good appearance could be produced.

(Comparative example)

To 20 g of cellobiose, maltotriose, cellotriose, maltose, lactose, sucrose, glucose, fructose, and maltitol were separately added in an amount of 10 g each, and 70 g of water was further added to reduce the total aqueous suspension concentration to 30 g.
% By weight.

Next, the mixture was heated at 75 ° C. to dissolve. Then, with stirring
After cooling to 25 ° C., the precipitation of crystals was observed after 5 days. The results are shown in Table 2.

Except for cellotriose and lactose, all the other sugars were precipitated with crystals. No precipitation was observed even after 5 days of cellotriose and lactose, confirming that cellotriose and lactose have a specific effect.

Claims (1)

(57) [Claims] 1. A low-sweetness material obtained by heating an aqueous suspension comprising cellobiose and lactose and / or cellotriose.