JP3508127B2 - Sweetening method and sweetener - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an α-glucosyl stevia sweetener (a stevia sugar transfer product to α-1,4 glucosider).
The average addition number of α-glucosyl is 1.0 to
Stevia sugar chain adjusted product adjusted to 2.5. Below, Stevia
It is called a sugar chain control product. ) Sucralose, and further a sweetener containing sugar alcohol, and by using them, while imparting a body sensation while suppressing the unusual taste and bitterness peculiar to α-glucosyl stevia sweetener, low calorie and non-calorie The present invention relates to a method of providing a sweetness having a high-quality sweetness similar to that of sugar and having excellent thermal stability.

[0002]

2. Description of the Related Art Among natural sweeteners represented by sugar, glucose, fructose, maltose, xylose and the like,
Sugar is the most in demand, and is very excellent in terms of sweetness quality, physical properties, and nutrition, but recently, obesity due to excessive intake of sugar,
From the viewpoint of health, such as adult diseases associated with obesity and the occurrence of caries,
Consumers' interest in health foods is increasing. Against this background, various low-calorie sweeteners that replace sugar have been proposed, and reduction of sugar intake by substituting low-calorie sweeteners is in progress.

Further, conventionally, when manufacturing a beverage to be distributed and sold in the neutral range of from a weak acidity of pH 4.6 or more to a pH of about 8, 85 ° C., heat sterilization for 30 minutes or more, 120 ° C., It is necessary to perform heat sterilization for 4 minutes or more or heat treatment equal to or higher than these, and in the case of retort sterilization, sterilization is performed at 120 ° C. for 20 minutes, for example. In the foods and drinks that have been subjected to the high temperature treatment as exemplified above, if sugars such as sugar, glucose and fructose are contained, the color tone and quality may change, which may cause a problem. As a means for coping with this problem, application of sweeteners in place of sugars such as sugar has been advanced.

Among low-calorie sweeteners, low-sweetness sweeteners such as erythritol, maltitol, sugar alcohols typified by xylitol, and oligosaccharides have a sweetness with a strong prior taste and a body sensation. However, when it is used alone, it has a strong peculiar taste, and it is necessary to increase the amount used in order to obtain sufficient sweetness.

For example, xylitol is a sugar alcohol contained in many vegetables, fruits or living bodies, and is industrially produced by hydrogenating xylose obtained from xylan and hemicellulose as raw materials. The sweetness of xylitol has a refreshing sensation, has less habit of sweetness among sugar alcohols, has a low calorie, and has an anti-caries effect, and thus can be widely used in foods. On the other hand, the sweetness of xylitol is slightly thinner than that of sugar, and the difference from sugar is obvious, and it is difficult to substitute sugar alone.

Other low-calorie sweeteners such as stevia sweetener, L-aspartel-L-phenylalanine methyl ester (aspartame), saccharin, glycyrrhizin, sucralose and acesulfame K have a sufficient sweetness even in a small amount. However, it has a peculiar off-taste and an aftertaste, and is not highly palatable due to the drawbacks of lacking a prior taste and thickness.

[0007] For example, aspartame is very unstable to heat in addition to the above-mentioned taste defects, and loses its sweetness by high temperature treatment, so that it can be used in beverages accompanied by high temperature heat sterilization treatment. Cannot be commercialized.

Sucralose is 4,1 ', 6'-trichloro-4,1', 6'-trideoxygalactosucrose or 1 ', 6'-dichloro-1', 6'-dideoxy-β-D-fruct. Furanosyl-4-chloro-4-deoxy-α-D-galactopyranoside is known as a non-metabolizable non-caloric sweetener having a sweetness of about 600 times that of sugar. It has a sweetness similar to sugar and is excellent in food processing suitability such as solubility, heat stability and non-fermentability. However, compared to sugar, it lacks a hint of taste and body, and the sweetness is too light, so it is difficult to apply it alone as a sugar substitute sweetener.

[0009] Stevia sweetener is a plant of the Asteraceae family Steviarebaudiana BERTON.
It is a mixture of highly sweet substances extracted and purified from the leaf part of I) (hereinafter abbreviated as stevia), and is known as a natural sweetener having a high sweetness. Six types of stevia high-sweetness components are known, including stevioside as the main component, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, and zulcoside A.

As the Stevia extract, a normal extract having a high ratio of stevioside as a main component, or a prepared product in which the content of rebaudioside A is increased to improve the taste is known. Usually, the extract is 200 to 30 against sucrose.
It has 0 times sweetness and is practically non-caloric in that it can be used in minute amounts. It is also excellent in food processing suitability such as solubility, heat stability and non-fermentability.

A method of adding glucose to an ordinary extract by the action of α-glucosyltransferase (Japanese Patent Publication No. 57-1).
8779) produced α-glucosyl stevia sweetener, or a method of causing α-1,4 glucosidase to act on this sweetener to shorten the sugar chain (Japanese Patent Publication No. 5-22498).
Α-glucosyl stevia sweetener ( sugar manufactured by
Tevia sugar chain-regulated product) has improved taste quality while maintaining food processing suitability.

These α-glucosyl stevia sweeteners,
Among them, those with controlled sugar chains have significantly improved bitterness, astringency, and sweetness after-treatment compared to ordinary extracts, and the sweetness is more rich and retains a high-class feeling. It is what

The above-mentioned stevioside-rich normal extract, rebaudioside A-rich preparation, and α-glucosyl stevia sweetener are all classified as stevia sweeteners.

When used alone as a sugar substitute sweetener, stevia sweeteners generally have a slightly low palatability due to the slightly different unique off-taste and aftertaste, and the sweetness is insufficient and the sweetness is low. It has been pointed out that there is a drawback that it is difficult to adjust the sweetness because it is high, and several improved methods have been proposed for that. For example, hesperidin and its derivatives (JP-A-8-256725),
Rutin and / or rutin derivative (JP-A-10-146
165), alum and naringin (JP-A-52)
-90667), sodium glutamate (JP-A-56-148256), glycine, alanine or serine (JP-A-57-63068), ascorbic acid (JP-A-58-141760, JP-A-58-141760). 60-114167), organic acid (Japanese Patent Publication No. 5-98)
No. 1), a flavone derivative (JP-A-6-335362).
No.) and sodium chloride (Japanese Patent Publication No. 6-48966) were made to coexist, and it was reported that an attempt was made to improve the taste.

However, even if these taste improving materials have an undesired effect of improving the taste quality of persistent sweetness, in particular, with regard to the improvement of the off-taste, bitterness and lack of thickness peculiar to the high intensity sweetener. Is insufficient, and its use is limited due to its own taste and physical properties, or it is relatively expensive, so even if it has a taste-improving effect, it cannot be used stably and economically. Had problems. Another problem is that, like sodium chloride, the sweetness is improved but the post-sweetness is also emphasized.

As a method for obtaining a sweetness with improved taste by combining with other sweeteners, for example, a method of adding erythritol (JP-A-63-258557) and a method of adding thaumatin (special characteristics) Kaisho 53-10
4771), a method of adding D-xylose (Japanese Patent Publication No. 61-12663), a method of adding a nigerooligosaccharide (Japanese Patent Laid-Open No. 10-234331), and the like. However, while these sweeteners have the effect of improving the off-taste and bitterness peculiar to high-intensity sweeteners, the quality of sweetness is different from sugar, and the calorie increases depending on the blending ratio, so low-calorie, diet sweeteners are used. Contrary to the original purpose of obtaining. Further, it has a problem that when it is taken in a large amount, a laxative effect is likely to occur.

Regarding the characteristics of coexistence of sucralose with other high-intensity sweeteners, it has been reported that a synergistic sweetness effect is obtained by using sucralose in combination with a bitter sweetener such as saccharin or stevioside ( Japanese Examiner Sho 63
-61909). However, stevioside is inferior in that it itself has a remarkable taste, bitterness, and sweetness aftereffect. Similarly, even in a sweetening composition containing stevioside and sucralose, effective suppression of taste and bitterness is suppressed. There was a problem from that point of view.

As described above, a method of imparting a low-calorie / non-calorie sweetness to foods and drinks that has a taste similar to sugar and that does not deteriorate after heat sterilization has hitherto been available. It wasn't found.

[0019]

SUMMARY OF THE INVENTION The problem to be solved by the present invention is that α-glucosyl stevia sweetener (stevia
It compensates for the shortcomings of the taste, complex taste and body feeling that are the disadvantages of both ( sugar chain control product) and sucralose, and also has a unique off-taste and aftertaste slightly possessed by α-glucosyl stevia sweetener (stevia sugar chain control product). It is an object of the present invention to provide a high-quality sweetener similar to sugar, which is suppressed and does not deteriorate even after heat sterilization, and a method for imparting sweetness to foods and drinks.

[0020]

Means for Solving the Problems As a result of intensive studies, the inventors have found that α-glucosyl stevia sweetener (stevia sugar chain preparation).
By combining (blended ) , sucralose, and sugar alcohol, it suppresses the off-taste and aftertaste that each sweetener presents, and gives a taste, complex taste and body feeling to make the taste closer to sugar, making it a food and drink. It was found that high-quality sweetness can be imparted, and the present invention was completed. The food or drink to which the sweetness is imparted according to the present invention is excellent in stability without causing a decrease in sweetness after heat sterilization or during long-term storage.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION The α-glucosyl stevia sweetener (stevia sugar chain-regulated product) used in the present invention is an α-glucosyl extract prepared by a known method (for example, Japanese Examined Patent Publication No. 57-18779). Stevia sugar transfer product (for example, Stevia sweetener manufactured by Nippon Paper Industries Co., Ltd., trade name SK sweet) produced by adding glucose by the action of a transferase, and a known method (for example, Japanese Patent Publication No. 5-2249).
8), α-1,4 glucosidase was allowed to act on the stevia glycosylated product so that the average addition number of α-glucosyl was 1.0.
-2.5 adjusted Stevia sugar chain products (eg Stevia sweetener manufactured by Nippon Paper Industries Co., Ltd., trade name SK Suite F)
Z), which is a sweetener having significantly improved bitterness and aftertaste compared to the extract.

The α-glucosyl stevia sweetener includes α-
There is a sweetening component in which about 1 to 15 to 20 glucosyl groups are added, and the average addition number of α-glucosyl is 5-2.
2498 publication and monthly food chemicals January 1995 p. As disclosed in No. 36, it is calculated by the following equation.

[Equation 1]

The sucralose used in the present invention is 4,
1 ', 6'-trichloro-4,1', 6'-trideoxygalactosucrose or 1 ', 6'-dichloro-
1 ', 6'-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside, which has a sweetness similar to sugar,
It is a non-metabolizable, non-caloric sweetener that has a sweetness of about 600 times that of sugar.

Α-Glucosyl Stevia Sweetener (Stevia
Both sugar chain-regulated product) and sucralose do not cause a decrease in sweetness due to heat sterilization, and are therefore excellent in food processing suitability. However, it has been pointed out that a common characteristic of these taste qualities is that the first taste is slightly weak and the body feeling is insufficient and the aftertaste is felt.

Further, according to the present invention, among the α-glucosyl stevia sweeteners, the average addition number of α-glucosyl is 1.
The Stevia sugar chain adjusted product adjusted to 0 to 2.5 is 10:90 to 80:20 in terms of sugar equivalent, and particularly preferably 30:
When added to foods and drinks at a ratio of 70 to 70:30, it is better than the stevia-sugar transfer product, because it does not have a peculiar taste or aftertaste.
A high quality sweetness is realized and a sweetening effect is recognized.
Excellent because it has high stability and is not decomposed by heat treatment
It has an excellent effect on processability . That is, the stevia sugar chain-controlled product itself has less off-taste or aftertaste compared with the stevia-glycosylated product, and exhibits a more preferable sweetness. Therefore, by carrying out the present invention, all foods and drinks, particularly beverages and It is possible to impart high-quality sweetness such as desserts and other sweets-based foods with no bitterness or aftertaste peculiar to Stevia at all. However, alpha-ratio of glucosyl stevia sweetener (stevia sugar chain regulator products) (alpha-glucosyl stevia sweetener (stevia sugar chain regulator
Product) and the sweetness imparted by both sucralose and α-glucosyl stevia sweetener (stevia sugar chain control product)
If the ratio is less than the suggested range (less than 10%), the effect of imparting thickness cannot be felt, and if it exceeds the range (80%)
Super) α-glucosyl stevia sweetener (stevia sugar chain regulation
It is not preferable because the peculiar taste and aftertaste peculiar to the product) are enhanced.

Further, in the present invention, by further adding a sugar alcohol to the above-mentioned α-glucosyl stevia sweetener (stevia sugar chain-regulated product) and sucralose, it is possible to further improve the taste and body sensation. .

The sugar alcohol used in the present invention may be one or more selected from xylitol, erythritol, maltitol, sorbitol, mannitol, palatinit, lactitol, and mixtures thereof, and especially xylitol is α-glucosyl. The coexistence of stevia sweetener (stevia sugar chain-regulated product) and sucralose is excellent in that they are compatible with each other in terms of taste.

Α-Glucosyl Stevia Sweetener (Stevia
The mixture ratio of the sugar chain preparation ) and sucralose and sugar alcohol is 20:80 to 8 in terms of sugar equivalent weight.
Advantageously, it is 0:20, preferably 30:70 to 70:30. The ratio of sugar alcohol is less than the suggested range (20%
If less than), the body-feeling-imparting effect is small.
-Glucosyl stevia sweetener (stevia sugar chain-regulated product) and sucralose cannot be expected to reduce the calorie, which is not preferable.

In order to achieve the object of the present invention, it is necessary to mix α-glucosyl stevia sweetener (stevia sugar chain-regulated product) , sucralose and sugar alcohol in the above-mentioned ratios, but unless the object is not achieved, Other sugars may coexist. As other sugars, for example, glucose, fructose, galactose and other monosaccharides, maltol, isomaltose, lactose, palatinose and other disaccharides, maltotriose, erulose, raffinose, lactosucrose, kestose and other trisaccharides, sorbitol, Sugar alcohols such as maltitol, lactitol and maltotriitol are appropriately selected. As a guide for the amount of these used, 0-80% of the total sweetness in terms of sugar
(Weight) is appropriate. If it exceeds this range, the effect of imparting sweetness similar to sugar with reduced calories, which is the object of the present invention, is difficult to be felt, which is not preferable.

Foods and drinks which can be sweetened by the method presented in the present invention include, for example, sweetener preparations having various forms such as powder, granules, cubes, pastes and liquids,
Beverages containing fruit juice, vegetable drinks, acidic drinks such as nutritional drinks, carbonated drinks such as ciders, colas, guarana, ginger ale, various drinks such as coffee, tea, milk drink, amazake, jelly, mousse, ice cream, sorbet ,
Pudding, desserts such as yogurt, confectionery such as chocolate, cookies, cakes, chewing gum, candy such as hard candy and soft candy, seafood products, salted foods such as pickles, dressings, soy sauce, and sauces and seasonings. It is effective for any food and drink.

[0031]

EXAMPLES The present invention will be described in more detail below with reference to examples, but these do not limit the present invention.
The sweetness and caloric value of each sweetener are shown in Table 1.

[0032]

[Table 1]

Example 1 The taste quality of a mixed aqueous solution of stevia sweetener (stevia sugar chain-regulated product) and sucralose was evaluated. According to the formulation shown in Table 2-1 , the total sweetness was adjusted so as to correspond to 5% in terms of sugar, and the sweetness was dissolved in drinking water. The sensory evaluation was performed according to the following criteria using 15 skilled panelists, and the average value of the evaluation results of each panel was calculated and shown in the table. Evaluation criteria 1: Inferior, 2: Inferior, 3: Normal, 4: Excellent,
5: excellent

[0034]

[Table 2]

[0035]

[Table 3]

Example 2 In a mixed aqueous solution of stevia sweetener, sucralose and sugar alcohol, taste quality was evaluated for each type of sugar alcohol.
According to the prescriptions shown in Tables 3-1 and 3-2, the mixing ratio of each sweetener was set to an equivalent amount in terms of sugar, and the total sweetness was 5 in terms of sugar.
%, And dissolved in drinking water. The sensory evaluation was performed according to the following criteria using 15 skilled panelists, and the average value of the evaluation results of each panel was calculated and shown in the table. Evaluation criteria 1: Inferior, 2: Inferior, 3: Normal, 4: Excellent,
5: excellent

[0037]

[Table 4]

[0038]

[Table 5]

Example 3 The taste quality of a mixed aqueous solution of stevia sweetener (stevia sugar chain-regulated product) , sucralose and xylitol was evaluated. Table 4
According to the formulation shown in (1), the total sweetness was adjusted so as to correspond to 5% in terms of sugar, and the sweetness was dissolved in drinking water. Sensory evaluation using 15 skilled panelists according to the following criteria,
The average value of the evaluation results of each panel was calculated and shown in the table. Evaluation (Regarding taste) -2: Inferior to the standard (no xylitol added), -1:
Slightly inferior, ± 0: Equivalent, +1: Slightly improved, +2: Improvement evaluation (with respect to calories) ± 0: Equivalent, -1: 5 kcal / less than 100 ml, -2: 20 kcal
/ Less than 100 ml

[0040]

[Table 6]

Example 4 The heat resistance of a mixed solution of stevia sweetener and sucralose was examined. According to the formulation shown in Table 5 , stevia sweetener, sucralose and aspartame were mixed at various ratios, and the total sweetness was adjusted to 5% in terms of sugar and dissolved in ion-exchanged water. The sweetness residual ratio of the product subjected to the heat treatment under the conditions shown in Table 5 was judged by comparing with the sugar aqueous solution of various concentrations. Sensory evaluation was performed using 15 skilled panelists,
The average value of the evaluation results of each panel was calculated and shown in the table. Number: Sweetness residual rate (%)

[0042]

[Table 7]

Example 5 The sweetness enhancing effect of a mixture of stevia sweetener and sucralose was examined. According to the formulation shown in Table 6 , stevia sweetener, sucralose, and aspartame were mixed at a ratio of 1: 1 in terms of sugar, prepared so that the total sweetness corresponded to 5% in terms of sugar, and dissolved in drinking water. Compared with aqueous solution. The sensory evaluation was performed using 15 skilled panelists, and the average value of the evaluation results of each panel was calculated and shown in the table.

[0044]

[Table 8]

Example 6 The sweetness of coffee using stevia sweetener and sucralose was evaluated. Commercial instant coffee 1
4g in Table 7-1 and 7 added sweetener according formulations -2 (each ratio Stevia sweetener sugar conversion weight ratio: sucralose: Xylitol = 25: 25: 50)
Then, it was adjusted to 1 kg with hot water. The sensory evaluation was performed according to the following criteria using 15 skilled panelists, and the average value of the evaluation results of each panel was calculated and shown in the table. Example 8
The coffee shown in (3) had good sweetness, with less off taste compared to the time when each of the sweeteners was used alone (Comparative Example 5), and had thickness and complex taste. Evaluation criteria (other than calories) 1: Poor, 2: Poor, 3: Normal, 4: Excellent, 5: Excellent evaluation criteria (in terms of calories, the unit is kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10, 4: 9-5, less than 5: 5

[0046]

[Table 9]

[0047]

[Table 10]

Example 7 The sweetness qualities of the black tea extract prepared by using stevia sweetener and sucralose in combination were evaluated. Commercially available tea leaves obtained by extracting hot water according to a conventional method, Tables 28-1 and 8 in accordance with the formulations -2 added sweetener (each ratio Stevia sweetener sugar conversion weight ratio: sucralose: Xylitol = Two
5:25:50) The total amount was adjusted to 1 kg. The sensory evaluation was performed according to the following criteria using 15 skilled panelists, and the average value of the evaluation results of each panel was calculated and shown in the table. The black tea shown in Example 9 exhibited good sweetness, with less off-taste, thickness and complex taste as compared to the case where each sweetener was used alone (Comparative Example 6). Evaluation criteria (other than calories) 1: Poor, 2: Poor, 3: Normal, 4: Excellent, 5: Excellent evaluation criteria (in terms of calories, the unit is kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10, 4: 9-5, less than 5: 5

[0049]

[Table 11]

[0050]

[Table 12]

Example 8 The sweetness of a carbonated beverage was evaluated by combining Stevia sweetener and sucralose. Table 9-1 and 9 -2 sweeteners shown in formulation (7% in the sugar conversion, the ratio of each sweetener Stevia sweetener sugar conversion weight ratio: sucralose: Xylitol = 25: 25: 50), citric Acid 0.7 g,
Water was added to 0.3 g of malic acid and 1 g of lemon essence to make the total amount 1 L, and the mixture was filtered through a membrane filter having a pore size of 0.1 μm, and then cooled carbon dioxide gas was 4.5 kg / cm2.
What was press-fitted in, and filled and capped in a transparent glass bottle was sterilized by heating at 65 ° C. for 15 minutes. Sensory evaluation is a skilled panelist 1
Five people were used according to the following criteria, and the average value of the evaluation results of each panel was calculated and shown in the table. The carbonated drink shown in Example 10 had less off-taste and exhibited a preferable sweetness as compared with Comparative Example 7, and had reduced calories. Evaluation criteria (other than calories) 1: Poor, 2: Poor, 3: Normal, 4: Excellent, 5: Excellent evaluation criteria (in terms of calories, the unit is kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10,
4: 9-5, less than 5: 5

[0052]

[Table 13]

[0053]

[Table 14]

Example 9 The sweetness of candy in combination with stevia sweetener and sucralose was evaluated. The sweetener shown in the formulation of Table 10 was added to 100 parts by weight of lactitol (manufactured by Towa Kasei Co., Ltd.) and heated at 140 ° C. for 15 minutes under normal pressure to adjust the water content to 5% by weight. Then, 10 parts by weight of polydextrose (manufactured by Pfizer Co., Ltd.), 10 parts by weight of powdered citric acid, 1 part by weight of perfume and 34 parts by weight of water were added, and vacuum-dried at a vacuum degree of 8 torr and a temperature of 50 ° C. to leave a residual water content of 1 part. Candy was manufactured as parts by weight. The sensory evaluation was performed according to the following criteria using 15 skilled panelists, and the average value of the evaluation results of each panel was calculated and shown in the table. The candy shown in Example 9 had less off-taste than Comparative Example 8 and exhibited a preferable sweetness. Evaluation criteria 1: Poor, 2: Poor, 3: Normal, 4: Excellent, 5: Excellent

[0055]

[Table 15]

Example 10 The sweetness of sugarless cookies was evaluated by using stevia sweetener and sucralose in combination. 65 parts by weight of butter, 22 parts by weight of reduced maltose syrup (Hayashibara Shoji Co., Ltd.), lactitol (Towa Kasei Co., Ltd.)
9 parts by weight and sweeteners shown in the formulation of Table 11 (the ratio of each sweetener is a sugar-equivalent weight ratio of Stevia sweetener:
Sucralose: xylitol = 27: 27: 46) was added and mixed well, then 25 parts by weight of whole egg, 0.05 parts by weight of vanilla flavor and 100 parts by weight of soft flour were sequentially added, kneaded and molded to 170 ° C. And baked for 15 minutes. A sensory evaluation was carried out using 15 skilled panelists based on the following criteria, and the average value of the evaluation results of each panel was calculated and shown in the table. The cookies shown in Example 1 1 had less off taste than that of Comparative Example 9 and exhibited a preferable sweetness.
Evaluation criteria 1: Poor, 2: Poor, 3: Normal, 4: Excellent, 5: Excellent

[0057]

[Table 16]

[0058]

EFFECTS OF THE INVENTION In accordance with the present invention, foods and beverages sweetened with α-glucosyl stevia sweetener (stevia sugar chain-regulated product) and sucralose are (1) α-glucosyl stevia sweetener (stevia sugar chain-regulated product) ) No distinctive taste or aftertaste is felt, and the simple taste of sucralose adds complexity, and (2) it has a high-quality sweetness that is non-caloric and has a tanginess and body feeling. The sweetness imparted to food and drink by the method presented in the present invention is (3) stable to heat and excellent in processability, and (4) α-glucosyl stevia sweetener (stevia sugar chain-regulated product) and sucralose. A sweetness enhancing effect is recognized as compared with the case where each is used alone. In addition, α-glucosyl stevia sweetener ( sugar
The food and drink sweetened with syrup and sugar alcohol (xylitol) are
(5) It has a strong astringency and a strong body sensation and exhibits a preferable sweetness closer to that of sugar.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP 64-85055 (JP, A) JP 58-149655 (JP, A) International publication 00/24273 (WO, A1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22-1/236

Claims (6)

(57) [Claims] 1. An α-glucosyl stevia sweetener (stevi
(A) Acting α-1,4 glucosidase on the transglycosylation product to produce α
-A glucosyl average addition number adjusted to 1.0 to 2.5
A method for imparting sweetness, which comprises combining ( theavia sugar chain-controlled product) and sucralose. 2. An α-glucosyl stevia sweetener (stevi
(A) Acting α-1,4 glucosidase on the transglycosylation product to produce α
-A glucosyl average addition number adjusted to 1.0 to 2.5
Thevia sugar chain control product) and sucralose 1 in sugar equivalent weight
0: 90-80: sweetened method according to claim 1 in a proportion of 20. 3. The α-glucosyl stevia sweetener ( sugar
Allow α-1,4 glucosidase to act on the trans-thevia sugar transfer product
The average addition number of α-glucosyl to 1.0 to 2.5
Stevia sugar chain preparation ) and sucralose, and a sugar alcohol are further mixed in a ratio of 20:80 to 80:20 in terms of sugar, and the method for imparting sweetness according to any one of claims 1 to 2 . 4. The sweetening method according to claim 3, wherein one or more kinds of xylitol, erythritol, maltitol, sorbitol, mannitol, palatinit and lactitol are used as the sugar alcohol. 5. An α-glucosyl stevia sweetener (stevi
(A) Acting α-1,4 glucosidase on the transglycosylation product to produce α
-A glucosyl average addition number adjusted to 1.0 to 2.5
A sweetener characterized by containing ( thevia sugar chain control product) and sucralose. 6. The α-glucosyl stevia sweetener ( sugar )
Allow α-1,4 glucosidase to act on the trans-thevia sugar transfer product
The average addition number of α-glucosyl to 1.0 to 2.5
And Stevia sugar chain regulator product) and sucralose, further 20 sugar alcohols sugar-reduced weight: 80 to 80: by blending in a proportion of 20 claim 5 sweetener according.