JP2834772B2 - Complex sweetener and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel low-calorie complex sweetener and a method for producing the same.

[Conventional technology] Sucrose is the most demanded sweetener and is very excellent in sweetness quality, physical properties and nutrition. However, recently, overdose due to excessive sugar intake, adult diseases associated with obesity, From the viewpoint of health such as the occurrence of dental caries, low-calorie sweeteners have been demanded in place of sucrose, and various low-calorie sweeteners have been proposed.

As a conventional low-calorie sweetener, maltitol is typical, but maltitol has a different sweetness quality,
There are also problems such as showing slow use when taken in large quantities.

Also, a sweetener having a high sweetener having a sufficient sweetness even in a small amount is used, for example, stevia extract,
L-aspartel-L-phenylalanine methyl ester (also called aspartame) and the like are known. However, these high-intensity sweeteners generally have drawbacks when used alone, such as having a unique aftertaste, lack of body feeling, and difficulty in adjusting the sweetness due to the high sweetness. In order to supplement this, it has been proposed to use it as a complex sweetener in combination with other saccharides.

On the other hand, L-sorbose is a monosaccharide having a sweetness comparable to that of sucrose, a low solubility and a calorie of about one-fourth of sucrose, and this L-sorbose is used as a sweetener having the above-mentioned high sweetness. Combined combined sweeteners are known (JP-A-61-19466, JP-A-61-85164).

[Problems to be Solved by the Invention] The above-described conventional method for producing a complex sweetener in which L-sorbose is blended with a sweetener having a high sweetness is an aqueous solution of a sweetener having a high sweetness and L-sorbose. Make
This is a method requiring extremely long time, which comprises concentrating under reduced pressure at a low temperature to form crystals together, growing crystals further at a low temperature, filtering or centrifuging, and drying. In addition, this method does not permit quantitative metering of L-sorbose, a sweetener having a high degree of sweetness, and also results in a concentration of saturated solution of L-sorbose at 60 ° C. of 40%.
%, The recovery rate per unit weight of the solution is low,
It was an inefficient production method.

In addition, L-sorbose is highly reactive with a reducing sugar having a reducing reactive group in its molecular structure. Therefore, particularly when a complex sweetener with a protein-based sweetener is produced, a Maillard reaction occurs in the drying process. There is also a problem that coloring occurs during the storage period or coloring proceeds during the storage period.

An object of the present invention is to solve the above-mentioned problems of the prior art, and to provide a complex sweetener which is less likely to be colored during a drying process or a storage period and can be efficiently produced, and a method for producing the same.

[Means for Solving the Problems] The complex sweetener of the present invention is characterized in that a high-intensity sweetener is disposed around L-sorbose particles via a non-reducing substance.

Further, the method for producing a complex sweetener of the present invention is characterized in that a film of a non-reducing substance is formed on the surface of L-sorbose particles, and a sweetener having a high degree of sweetness is attached to the film. .

Preferably, an aqueous solution of a non-reducing substance is sprayed on the L-sorbose particles to form a film of the non-reducing substance in a wet state on the surface of the L-sorbose particles, and the powdery sweetness having a high degree of sweetness is formed on the film. The sticking of the sweetener and subsequent drying completes the fixation of the sweetener with high sweetness to the non-reducing film.

L-sorbose is in the form of crystals or granules, and its average particle size may be 9 to 40 mesh, preferably about 32 to 35 mesh.

Examples of the non-reducing substance include sucrose, sugar alcohol, and the like, and sugar alcohol is desirable because of its properties as a low-calorie sweetener. As sugar alcohols,
One or more of xylit, sorbit, maltit, mannitol, lactit, palatinit, erythritol and the like can be used. When an aqueous solution of a non-reducing substance is sprayed on L-sorbose particles, the concentration of the non-reducing substance is desirably as high as possible in order to improve the efficiency of film formation. The thickness of the non-reducing substance film is such that it can substantially prevent contact between L-sorbose and a sweetener having a high sweetener. The temperature may be set at room temperature, but may be set at a lower temperature or in a heated atmosphere.

Examples of the sweetener having a high degree of sweetness include, in addition to the above-mentioned stevia extract and aspartame, synthetic stevioside, sugar-transferred stevioside, rebaudioside, sugar-transferred rebaudioside, saccharin, acesulfame K and high sweetness comparable to these. A material having a degree can be used. In the context of the present invention, the term "high intensity sweetener" as used herein is intended to mean a high intensity sweetener as described above. The particle size of these high-intensity sweeteners may be in the range of 60 to 400 mesh, but a powder of 100 to 250 mesh is desirable. The high-intensity sweetener powder is added and mixed while the non-reducing substance film formed on the surface of the L-sorbose particles is in a wet state, and is sufficiently stirred to adhere uniformly. The amount of the high-sweetness sweetener added depends on the sweetness of the sweetener used,
It can be arbitrarily adjusted according to the required degree of sweetness.

The drying conditions are not particularly limited as long as the complex sweetener is not deteriorated, but it is desirable to perform the drying by feeding hot air at 60 to 80 ° C.

[Action] In the complex sweetener of the present invention, since a non-reducing substance is interposed between L-sorbose and the surrounding high-sweetness sweetener, direct contact between L-sorbose and the high-sweetness sweetener is achieved. Are prevented, the reaction of both causing coloring and the like is suppressed, and a stable complex sweetener integrating the respective characteristics is obtained.

In the method for producing a complex sweetener of the present invention, an aqueous solution of a non-reducing substance is sprayed on the surface of L-sorbose particles,
Since a film of a non-reducing substance is formed, a film in a wet state can be formed on the surface without dissolving L-sorbose while maintaining its shape. Since L-sorbose has low solubility, it does not immediately elute on the surface even after forming a wet film on the surface.
The working time required for attaching the high-intensity sweetener can be secured.

Since the concentrated aqueous sugar alcohol solution as a non-reducing substance is sticky and can adhere a desired amount of a powdery high-intensity sweetener, the sweetener of a complex sweetener as a final product can be adjusted over a wide range. obtain.

[Example] An example of the present invention will be described below.

Example 1 500 g of L-sorbose crystal was charged into a rotary kettle, and simultaneously, 10 g of a 60% aqueous solution of malt was sprayed while rotating the rotary kettle to form a film of the malt on the L-sorbose crystal at room temperature. Next, 10 g of aspartame was added, mixed well with the malt-coated sorbose, and allowed to adhere to the surface of the malt-coated sorbose particles, and dried by blowing hot air at 70 ° C to obtain 504.2 g of an L-sorbose-aspartame combined sweetener. Was.

When comparing the sweetness of this sweetener with 10% sugar solution,
Its sweetness was five times that of sugar.

Example 2 500 g of L-sorbose crystal was charged into a rotary kettle, 10 g of a 60% maltite aqueous solution was sprayed while rotating the rotary kettle, 5 g of aspartame was charged, and rotary rolling was continued for 5 minutes, and then hot air of 70 ° C. While drying for 40 minutes.
496.7 g of sorbose-aspartame combined sweetener was obtained.

When comparing the sweetness of this sweetener with 10% sugar solution,
Its sweetness was three times that of sugar.

Comparative Example 500 g of L-sorbose crystal was put into a rotating kettle, and 4.0 g of water was sprayed while rotating the rotating kettle, followed by 5 g of aspartame.
Was rolled for 5 minutes and then dried with hot air at 60 ° C. for 40 minutes to obtain 495.9 g of a dried product. When the sweetness of this complex sweetener was compared with that of a 10% sugar solution, it was three times that of sugar.

Measurement of color value immediately after production When the color values of the complex sweeteners prepared in Examples 1 and 2 and Comparative Example were measured, the method of Comparative Example in which a non-reducing substance film was not formed as shown in Table 1 was obtained. Obvious coloring was observed.

Measurement of color value after storage The composite sweeteners prepared by the methods of Examples 1 and 2 and Comparative Example were sealed in polypropylene bags and placed in a dryer controlled at 40 ° C for 15 days, 1 month and 3 months, respectively. The color value was measured for each of Examples 1 and 2 as shown in Table 2.
It was recognized that the coloring by the method according to the above method was remarkably slower than that by the method of the comparative example in which L-sorbose and aspartame were in direct contact.

[Effects of the Invention] As described above, the complex sweetener according to the present invention comprises L-
Since sorbose is coated with non-reducing substances,
Coloring hardly occurs during the drying process and during the storage period, and it is an excellent sweetener that utilizes the respective properties of L-sorbose and the high-intensity sweetener.

Further, the production method of the present invention does not require a vacuum concentration step or a crystal growth step at a low temperature, and is very efficient, and the amount of the high-intensity sweetener attached can be arbitrarily adjusted. It is possible to easily and easily produce a complex sweetener having a predetermined degree of sweetness in a short time.

Continuation of the front page (72) Inventor Yuji Owada 14-1 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin Sugar Co., Ltd. (56) References JP-A-49-92263 (JP, A) JP-A-61- 19466 (JP, A) JP-A-61-85164 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24 JICST file (JOIS)

Claims (10)

(57) [Claims] 1. A complex sweetener comprising a high-intensity sweetener disposed around a L-sorbose particle via a non-reducing substance. 2. A complex sweetener comprising a high-intensity sweetener disposed around a L-sorbose particle via a sugar alcohol. 3. A complex sweetener comprising a protein sweetener disposed around L-sorbose particles via a non-reducing substance. 4. A complex sweetener comprising a protein sweetener disposed around L-sorbose particles via a sugar alcohol. 5. A method for producing a complex sweetener, comprising forming a film of a non-reducing substance on the surface of L-sorbose particles, and attaching a high-intensity sweetener on the film. 6. A non-reducing substance aqueous solution is sprayed on the L-sorbose particles to form a film of a wet non-reducing substance on the surface of the L-sorbose particles, and a powdery high-intensity sweetener is coated on the film. A method for producing a complex sweetener, comprising attaching and drying. 7. A method for producing a complex sweetener, comprising forming a sugar alcohol film on the surface of L-sorbose particles and attaching a high-intensity sweetener on the film. 8. An L-sorbose particle is sprayed with an aqueous solution of a sugar alcohol to form a film of a wet sugar alcohol on the surface of the L-sorbose particle, and a powdery high-intensity sweetener is adhered onto the film. And a method of producing a complex sweetener. 9. A method for producing a complex sweetener comprising: forming a film of a non-reducing substance on the surface of L-sorbose particles; and adhering a protein sweetener on the film. 10. An aqueous solution of a non-reducing substance is sprayed on L-sorbose particles to form a film of a non-reducing substance in a wet state on the surface of the L-sorbose particles, and a powdery protein-based sweetener is formed on the film. A method for producing a complex sweetener, comprising attaching and drying.