JP4909915B2 - Magnesium-containing powder manufacturing method and powdered health food - Google Patents
Magnesium-containing powder manufacturing method and powdered health food Download PDFInfo
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本発明は、マグネシウム含有粉末の製法および粉末健康食品に関するものである。 The present invention relates to a method for producing a magnesium-containing powder and a powdered health food.
従来から、マグネシウムは血糖値を下げたり、血行を良くしたり、エネルギー代謝を高めたりする効果があると言われているが、体内では作られないため、食事等から摂取する必要がある。ところが、現在の食生活においては、充分なマグネシウムを摂取することが困難であり、体内にマグネシウムを補給するための栄養機能食品（サプリメント）が市販されている。 Conventionally, magnesium is said to have an effect of lowering blood glucose level, improving blood circulation, and increasing energy metabolism, but it is not made in the body, so it is necessary to take it from a diet or the like. However, in the current diet, it is difficult to ingest sufficient magnesium, and nutritional functional foods (supplements) for supplementing the body with magnesium are commercially available.
一般に、マグネシウムを含む栄養機能食品は、酸化マグネシウムやドロマイト（カルシウムおよびマグネシウムを含む鉱石）を含有する液体からなっているため、強い苦味が生じて味覚的に劣るという問題がある。そこで、苦味をなくして味覚を改善するため、水と有機酸との混合液に、水に難溶性または不溶性のマグネシウム塩と混合したのち、さらにグリシンを混合するようにしたミネラル含有液が提案されている（例えば、特許文献１参照）。このミネラル含有液では、その混合液中に、水に難溶性または不溶性のマグネシウム塩を長期間安定に分散させることができ、溶液状態を長期間安定化させることができる点でも、優れている。
しかしながら、上記のミネラル含有液でも、味覚の改善が充分ではないという問題がある。しかも、液体であることから、携帯や服用に不便であるという問題もある。 However, even the above-described mineral-containing liquid has a problem that taste is not sufficiently improved. And since it is a liquid, there also exists a problem that it is inconvenient for carrying or taking.
本発明は、このような事情に鑑みなされたもので、味覚に優れ、しかも、携帯や服用に便利なマグネシウム含有粉末の製法および粉末健康食品の提供をその目的とする。 The present invention has been made in view of such circumstances, and an object of the present invention is to provide a method for producing a magnesium-containing powder that is excellent in taste and convenient for carrying and taking and a powdered health food.
上記の目的を達成するために、本発明は、水と有機酸とを混合して第１混合液を作製する工程と、この第１混合液に水に難溶性または不溶性のマグネシウム塩を混合して第２混合液を作製する工程と、この第２混合液にグリシンを混合してマグネシウム含有液を作製する工程と、このマグネシウム含有液を、棚式真空乾燥方法により、真空度３３３２〜１３３３２Ｐａ（絶対圧）、温度６０〜１２０℃の真空状態で、真空乾燥させて粉末状にする工程とを備え、得られるマグネシウム含有粉末１００重量部中に、有機酸が６９〜７４重量部、マグネシウムが１２〜１７重量部、グリシンが７〜１７重量部含有されているマグネシウム含有粉末の製法を第１の要旨とし、上記マグネシウム含有粉末の製法により得られたマグネシウム含有粉末が含有されている粉末健康食品を第２の要旨とする。 In order to achieve the above object, the present invention includes a step of mixing a water and an organic acid to produce a first mixed solution, and mixing a water-insoluble or insoluble magnesium salt into the first mixed solution. The step of preparing the second mixed liquid, the step of mixing glycine with the second mixed liquid to prepare the magnesium-containing liquid, and the degree of vacuum 3332 to 13332 Pa ( Absolute pressure), vacuum drying at a temperature of 60 to 120 ° C., and vacuum drying to form a powder. In 100 parts by weight of the obtained magnesium-containing powder, 69 to 74 parts by weight of organic acid and 12 parts of magnesium to 17 parts by weight, the preparation of the magnesium-containing powder that glycine is contained 7-17 parts by weight of the first aspect, the magnesium-containing powder obtained by the method of the magnesium-containing powder The powder health food which is closed to the second aspect.
すなわち、本発明のマグネシウム含有粉末の製法では、マグネシウム含有液を作製したのち、これを真空乾燥させて粉末状にしているため、液体のものと比べ体積が小さくて携帯時に嵩張らず、携帯に便利であるうえ、服用時に粉末の状態でそのまま、もしくは他物（例えば、穀物類やパン類）にふりかけた状態で、また液体（例えば、水やジュース）に混入させた状態で服用でき、服用に便利である。しかも、本発明のマグネシウム含有粉末の製法では、棚式真空乾燥方法により、真空度３３３２〜１３３３２Ｐａ（絶対圧）、温度６０〜１２０℃の真空状態で、真空乾燥することによりマグネシウム含有液を粉末化しているため、粉末化の際にマグネシウム含有液中の有機酸を加熱等することがなく、この加熱等による有機酸の変成を防ぐことができる。したがって、粉末化後もマグネシウム含有液の味覚を維持することができ、粉末化の際にマグネシウム含有液中の有機酸を加熱する加熱乾燥方法に比べ、味覚に優れている。そのうえ、棚式真空乾燥は、上記の加熱乾燥方法に比べ、工程数が少なく、工程の効率化を図ることができる。一方、本発明の粉末健康食品は、上記のマグネシウム含有粉末を含有しているため、上記と同様の優れた効果を奏する。 That is, in the method for producing a magnesium-containing powder of the present invention, a magnesium-containing liquid is prepared and then vacuum-dried, so that it is powdered. In addition, it can be taken as it is in powdered form at the time of taking, or it can be taken in a state of being sprinkled on other things (eg, grains or breads) or mixed with liquid (eg, water or juice). Convenient. Moreover, in the method for producing a magnesium-containing powder according to the present invention, the magnesium-containing liquid is pulverized by vacuum drying at a vacuum degree of 3332 to 13332 Pa (absolute pressure) and a temperature of 60 to 120 ° C. by a shelf-type vacuum drying method. Therefore, the organic acid in the magnesium-containing liquid is not heated at the time of pulverization, and the transformation of the organic acid due to this heating or the like can be prevented. Therefore, the taste of the magnesium-containing liquid can be maintained even after pulverization, and the taste is superior to the heat drying method in which the organic acid in the magnesium-containing liquid is heated during pulverization. In addition, the shelf-type vacuum drying has fewer steps than the above-described heat drying method, and can improve the efficiency of the steps. On the other hand, since the powdered health food of the present invention contains the above-mentioned magnesium-containing powder, the same excellent effects as described above are exhibited.
つぎに、本発明の実施の形態を詳しく説明する。 Next, embodiments of the present invention will be described in detail.
本発明のマグネシウム含有粉末の製法は、水と有機酸とを混合して第１混合液を作製する工程と、この第１混合液に水に難溶性または不溶性のマグネシウム塩を混合して第２混合液を作製する工程と、この第２混合液にグリシンを混合してマグネシウム含有液を作製する工程と、このマグネシウム含有液を、棚式真空乾燥方法により、真空度３３３２〜１３３３２Ｐａ（絶対圧）、温度６０〜１２０℃の真空状態で、真空乾燥させて粉末状にする工程とを備え、得られるマグネシウム含有粉末１００重量部中に、有機酸が６９〜７４重量部、マグネシウムが１２〜１７重量部、グリシンが７〜１７重量部含有されるようになっている。 The method for producing a magnesium-containing powder according to the present invention includes a step of mixing a water and an organic acid to produce a first mixed solution, and mixing a magnesium salt that is hardly soluble or insoluble in water with the first mixed solution. A step of preparing a mixed solution, a step of mixing glycine with the second mixed solution to prepare a magnesium-containing solution, and a degree of vacuum 3332 to 13332 Pa (absolute pressure) of the magnesium-containing solution by a shelf-type vacuum drying method And a step of vacuum drying at a temperature of 60 to 120 ° C. to form a powder, and in 100 parts by weight of the obtained magnesium-containing powder, 69 to 74 parts by weight of organic acid and 12 to 17 parts by weight of magnesium Parts and glycine are contained in an amount of 7 to 17 parts by weight .
本発明では、有機酸が用いられている。有機酸としては、例えば、クエン酸，リンゴ酸，グルコン酸，コハク酸，酒石酸，乳酸，酢酸，イタコン酸，アジピン酸もしくはフマル酸が用いられ、好適には、クエン酸もしくはリンゴ酸が用いられる。有機酸がクエン酸もしくはリンゴ酸である場合には、本発明におけるマグネシウム含有液の溶液状態をより長期間安定化させることができ、溶液中における沈殿物の発生を抑止することができる。このような有機酸を１種類だけでなく、２種類以上併用することもできる。 In the present invention, an organic acid is used. As the organic acid, for example, citric acid, malic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, acetic acid, itaconic acid, adipic acid or fumaric acid are used, and preferably citric acid or malic acid is used. When the organic acid is citric acid or malic acid, the solution state of the magnesium-containing liquid in the present invention can be stabilized for a longer period of time, and the generation of precipitates in the solution can be suppressed. Such organic acids can be used in combination of not only one type but also two or more types.
また、本発明では、水に難溶性または不溶性のマグネシウム塩が用いられている。水に易溶性のマグネシウム塩を多量に用いる場合には、マグネシウム含有液に強い苦味が生じるため、これを飲食するのは非常に困難であるからである。本発明において、「水に難溶性または不溶性のマグネシウム塩」とは、当業界において一般的に水に難溶性または不溶性として認識されているマグネシウム塩のことを指し、特殊条件下において水に難溶性または不溶性の性質を示すマグネシウム塩のことを指すものではない。 In the present invention, a magnesium salt that is hardly soluble or insoluble in water is used. This is because when a large amount of magnesium salt that is easily soluble in water is used, a strong bitter taste is generated in the magnesium-containing liquid, and it is very difficult to eat and drink it. In the present invention, the “slightly soluble or insoluble magnesium salt in water” refers to a magnesium salt generally recognized in the art as hardly soluble or insoluble in water, and hardly soluble in water under special conditions. It does not refer to a magnesium salt that exhibits insoluble properties.
上記の水に難溶性または不溶性のマグネシウム塩としては、例えば、水酸化マグネシウム，酸化マグネシウムもしくは炭酸マグネシウムが用いられ、好適には、水酸化マグネシウムもしくは酸化マグネシウムが用いられる。このようなマグネシウム塩を１種類だけでなく、２種類以上併用することもできる。 Examples of magnesium salts that are hardly soluble or insoluble in water include magnesium hydroxide, magnesium oxide, or magnesium carbonate, and preferably magnesium hydroxide or magnesium oxide. Such magnesium salts can be used in combination of not only one type but also two or more types.
また、本発明では、アミノ酸としてグリシンが用いられている。このようにグリシンを用いると、本発明のように水に難溶性または不溶性のマグネシウム塩を用いる場合にも、グリシンの作用により、上記マグネシウム塩をマグネシウム含有液の溶液中においてより安定に分散させることができるようになる。また、アミノ酸特有の味覚や甘味を、本発明により製造されるマグネシウム含有粉末に付与することができる。 In the present invention, glycine is used as an amino acid. When glycine is used in this way, even when a sparingly or insoluble magnesium salt is used as in the present invention, the magnesium salt can be more stably dispersed in the magnesium-containing solution by the action of glycine. Will be able to. Moreover, the taste and sweetness peculiar to an amino acid can be provided to the magnesium containing powder manufactured by this invention.
本発明では、上記マグネシウム含有液に含まれるマグネシウムの濃度は、水１００重量部（以下「部」と略す）に対するマグネシウムの含有量が、１．０〜２１．０部であることが好ましく、１０．０〜２１．０部であることがより好ましい。また、水と有機酸との第１混合液に対するマグネシウムの濃度は、第１混合液１００部に対して０．１〜１２．０部であることが好ましく、１．０〜１２．０部であることがより好ましい。これらの場合には、上記マグネシウム含有液に含まれるマグネシウムの濃度をできるだけ高濃度に設定することができ、また、マグネシウム含有液の溶液状態の安定性も保持することができる。 In the present invention, the concentration of magnesium contained in the magnesium-containing liquid is preferably such that the content of magnesium with respect to 100 parts by weight of water (hereinafter abbreviated as “parts”) is 1.0 to 21.0 parts. More preferably, it is 0.0-21.0 parts. Moreover, it is preferable that the density | concentration of magnesium with respect to the 1st liquid mixture of water and an organic acid is 0.1-12.0 parts with respect to 100 parts of 1st liquid mixture, 1.0-12.0 parts More preferably. In these cases, the concentration of magnesium contained in the magnesium-containing liquid can be set as high as possible, and the stability of the solution state of the magnesium-containing liquid can be maintained.
また、上記マグネシウム含有液に含まれる有機酸：マグネシウム：グリシンのモル比が、１：０．０５〜２．７：０．０１〜１．２であることが好ましく、１：０．０５〜１．２：０．４〜０．８であることがより好ましい。この場合には、上記マグネシウム含有液の溶液状態の安定性をより向上させることができる。 Moreover, it is preferable that the molar ratio of the organic acid: magnesium: glycine contained in the said magnesium containing liquid is 1: 0.05-2.7: 0.01-1.2, 1: 0.05-1 .2: More preferably, it is 0.4 to 0.8. In this case, the stability of the solution state of the magnesium-containing liquid can be further improved.
なお、上記マグネシウムの濃度およびモル比の計算において、上記マグネシウム含有液中におけるマグネシウムがイオン化しているものおよびイオン化していないものの双方を含めた質量に基づいて計算を行うものとする。 In the calculation of the concentration and molar ratio of magnesium, the calculation is performed based on the mass including both the ionized magnesium and the non-ionized magnesium in the magnesium-containing liquid.
上記マグネシウム含有液を真空乾燥させる方法としては、マグネシウム含有液を収容したトレイを真空容器内部の加熱板棚に静置し、温水もしくは蒸気での加熱板棚からの伝熱および輻射による間接加熱で真空乾燥する棚式真空乾燥方法が行われる。上記の棚式真空乾燥方法では、真空乾燥を、真空度３３３２Ｐａ〜１３３３２Ｐａ（絶対圧）（すなわち、２５〜１００トール）、温度（温水の温度）６０〜１２０℃の真空状態で行い、真空度４０００〜９３３２Ｐａ（絶対圧）（すなわち、３０〜７０トール）、温度（温水の温度）７０〜９０℃の真空状態で行うことがより好ましい。 As a method for vacuum drying the magnesium-containing liquid, the tray containing the magnesium-containing liquid is placed on a heating plate shelf inside the vacuum vessel, and heat transfer from the heating plate shelf with hot water or steam and indirect heating by radiation are used. shelf-type vacuum drying how to vacuum drying. In the above shelf-type vacuum drying method, vacuum drying, vacuum 3332Pa～13332Pa (absolute pressure) (i.e., 25 to 100 torr), are performed by the vacuum state of the temperature (hot water temperature) 60 to 120 ° C., vacuum It is more preferable to carry out in a vacuum state of 4000 to 9332 Pa ( absolute pressure) (that is, 30 to 70 torr) and temperature (temperature of hot water) of 70 to 90 ° C.
また、上記マグネシウム含有液には、有機酸，マグネシウム，グリシン以外に、鉄含有組成物，グルコン酸亜鉛等の亜鉛含有組成物，銅含有組成物等のいずれか１種もしくは２種以上を混合することができる。 In addition to the organic acid, magnesium, and glycine, the magnesium-containing liquid is mixed with one or more of an iron-containing composition, a zinc-containing composition such as zinc gluconate, and a copper-containing composition. be able to.
本発明により製造されるマグネシウム含有粉末中には、その粉末１００部中に、有機酸が６９〜７４部、好適には７１〜７２部含まれている。有機酸が６９部を下回ると、マグネシウム含有液の溶液状態を長期間安定化させることができないという傾向がみられ、７４部を上回ると、マグネシウム，グリシンの含有量が少なくなり、これらによる効果に劣るというおそれがある。また、有機酸として、クエン酸とリンゴ酸との双方を用いる場合には、有機酸１００部に対して、クエン酸が４７〜５３部、好適には４９〜５１部含まれており、また、リンゴ酸が４７〜５３部、好適には４９〜５１部含まれている。これらクエン酸，リンゴ酸が上記範囲を下回ると、健康増進効果が不充分となり、上回ると、味が鋭くなりすぎるという傾向がみられる。 Magnesium-containing powder produced by the present invention, in 100 parts powder of that, the organic acid is 69-74 parts, preferably contains 71-72 parts. When the organic acid is less than 69 parts, the tendency that the solution state of the magnesium-containing liquid cannot be stabilized for a long period of time is observed, and when it exceeds 74 parts, the contents of magnesium and glycine are reduced. May be inferior. Further, when both citric acid and malic acid are used as the organic acid, the citric acid is contained in 47 to 53 parts, preferably 49 to 51 parts with respect to 100 parts of the organic acid, The malic acid is contained in 47 to 53 parts, preferably 49 to 51 parts. When these citric acid and malic acid are below the above range, the health promoting effect is insufficient, and when it exceeds, the taste tends to be too sharp.
また、上記マグネシウム含有粉末１００部中に、マグネシウムが１２〜１７部、好適には１４〜１５部含まれている。マグネシウムが１２部を下回ると、血糖値を下げたり、血行を良くしたりする等の効果に劣り、１７部を上回ると、有機酸，グリシンの含有量が少なくなり、これらによる効果に劣るというおそれがある。 Also, in 100 parts of the magnesium-containing powder, 12 to 17 parts of magnesium is preferably contained 14 to 15 parts. If magnesium is less than 12 parts, the effect of lowering blood glucose level or improving blood circulation is inferior, and if it exceeds 17 parts, the content of organic acid and glycine is decreased, and the effects of these may be inferior. There is.
また、上記マグネシウム含有粉末には、有機酸，マグネシウム以外に、その粉末１００部中に、グリシンが７〜１７部含まれている。グリシンが７部を下回ると、マグネシウム含有液の溶液状態を長期間安定化させることができにくくなり、また、甘味に欠ける傾向がみられる。 The aforementioned magnesium-containing powder, organic acids, in addition to magnesium, the powder in 100 parts, includes glycine 7-17 parts. When glycine is less than 7 parts, it becomes difficult to stabilize the solution state of the magnesium-containing liquid for a long period of time, and a tendency to lack sweetness is observed.
また、本発明の粉末健康食品は、上記のマグネシウム含有粉末を含有しているが、このマグネシウム含有粉末のみで構成されていてもよいし、マグネシウム含有粉末以外に、炭酸カルシウム、ブドウ糖、果糖、清涼剤、甘味料、香料、ビタミン類（ビタミンＡ，ビタミンＢ1 ，ビタミンＢ2 ，ビタミンＢ6 ，ビタミンＢ12，ビタミンＣ，ビタミンＤ，ビタミンＥ等）、コラーゲン、果汁，着色料、鉄含有組成物、グルコン酸亜鉛等の亜鉛含有組成物、銅含有組成物等のいずれか１種もしくは２種以上が粉末状態で混合されていてもよい。このような本発明の粉末健康食品には、マグネシウム含有粉末が５０〜１００部、好適には６０〜７５部含まれている。 Further, the powdered health food of the present invention contains the above-mentioned magnesium-containing powder, but it may be composed only of this magnesium-containing powder, and in addition to the magnesium-containing powder, calcium carbonate, glucose, fructose, refreshing Agents, sweeteners, flavorings, vitamins (vitamin A, vitamin B 1 , vitamin B 2 , vitamin B 6 , vitamin B 12 , vitamin C, vitamin D, vitamin E, etc.), collagen, fruit juice, colorant, iron-containing composition 1 type, or 2 or more types, such as a product, zinc containing compositions, such as zinc gluconate, a copper containing composition, may be mixed in the powder state. Such powdered health food of the present invention contains 50 to 100 parts, preferably 60 to 75 parts of magnesium-containing powder.
本発明の粉末健康食品は、例えば、清涼飲料，ミネラルウォーター，嗜好飲料，アルコール飲料，コーヒー，紅茶，ジュース，ココア，スープ類，穀物類，パン類，ふりかけ類，ムース類，ゼリー類，練り製品類，豆腐類，納豆類，調味料，冷菓類，飴類，チョコレート類，クラッカー類，クッキー類，ビスケット類，チーズ類，ジャム類，カステラ類，ドーナツ類，シュークリーム類，ケーキ類，麺類，マーガリン類，せんべん類，ヨーグルト類，漬物類等に好適に用いることができる。 The powdered health food of the present invention includes, for example, soft drinks, mineral water, taste drinks, alcoholic drinks, coffee, tea, juice, cocoa, soups, grains, breads, sprinkles, mousses, jellys, paste products , Tofu, natto, seasonings, frozen desserts, candy, chocolates, crackers, cookies, biscuits, cheeses, jams, castellas, donuts, cream puffs, cakes, noodles, margarines , Rice crackers, yogurts, pickles, etc.
つぎに、実施例について説明する。ただし、本発明は、この実施例に限られるものではない。 Next, examples will be described. However, the present invention is not limited to this embodiment.
本発明のマグネシウム含有粉末の製法は、例えばつぎのようにして行われる。すなわち、まず、水１０００ｇとクエン酸５００ｇおよびリンゴ酸５００ｇを混合して攪拌し、ついで、水にクエン酸およびリンゴ酸が溶解された第１混合液に酸化マグネシウム１９３．５ｇを添加して攪拌し、つぎに、第１混合液に酸化マグネシウムが溶解した第２混合液にグリシン２００ｇを添加して攪拌し、第２混合液にグリシンが溶解したマグネシウム含有液を作製した。つぎに、汎用の棚式真空乾燥機を用い、マグネシウム含有液を真空度略４０００Ｐａ（絶対圧）、温度略８０℃で真空乾燥することにより、マグネシウム含有粉末を得た。このとき、マグネシウム含有液は発泡しながら乾燥され、マグネシウム含有粉末の体積がマグネシウム含有液の１２倍以上に増える。このようにして得られたマグネシウム含有粉末の組成およびその重量割合を、下記の表１に示す。 The manufacturing method of the magnesium containing powder of this invention is performed as follows, for example. That is, first, 1000 g of water, 500 g of citric acid and 500 g of malic acid were mixed and stirred, and then 193.5 g of magnesium oxide was added to the first mixed solution in which citric acid and malic acid were dissolved in water and stirred. Next, 200 g of glycine was added to the second mixed solution in which magnesium oxide was dissolved in the first mixed solution and stirred to prepare a magnesium-containing solution in which glycine was dissolved in the second mixed solution. Next, using a general-purpose shelf-type vacuum dryer, the magnesium-containing liquid was vacuum-dried at a vacuum degree of about 4000 Pa ( absolute pressure) and a temperature of about 80 ° C. to obtain a magnesium-containing powder. At this time, the magnesium-containing liquid is dried while foaming, and the volume of the magnesium-containing powder increases to 12 times or more of the magnesium-containing liquid. The composition and weight ratio of the magnesium-containing powder thus obtained are shown in Table 1 below.
そののち、得られたマグネシウム含有粉末１．５４ｇに対し、炭酸カルシウム０．０５０ｇ，ブドウ糖０．３６３ｇ，果糖０．２３５ｇ，ビタミン類０．０２２ｇ，コラーゲン０．０２３ｇ，甘味料０．００４ｇ，香料０．０１３ｇをそれぞれ粉末状態で混合し、粉末健康食品２．２５０ｇを得た。このようにして得られた粉末健康食品（実施例１品）の組成およびその重量割合を、下記の表２に示す。 Thereafter, 0.050 g of calcium carbonate, 0.363 g of glucose, 0.235 g of fructose, 0.022 g of vitamins, 0.023 g of collagen, 0.004 g of sweetener, and 0 fragrance for 1.54 g of the obtained magnesium-containing powder. .013 g was mixed in a powder state to obtain 2.250 g of powdered health food. The composition of the powdered health food (Example 1 product) thus obtained and the weight ratio thereof are shown in Table 2 below.
つぎに、上記製法にもとづいて、実施例１品とは別に、下記の表３に示す組成のマグネシウム含有粉末（実施例２〜７品）を得た。 Next, based on the said manufacturing method, apart from Example 1 goods, the magnesium containing powder (Examples 2-7 goods) of the composition shown in the following Table 3 was obtained.
上記実施例１〜７品を、１０名のパネラーに試食させ、甘味の評価を行った。そして、１０名のパネラー中７名が、甘味があると評価したものを○、それ以外を×とした。その結果を下記の表４に示す。 The above Examples 1 to 7 were sampled by 10 panelists and evaluated for sweetness. In addition, 7 out of 10 panelists evaluated that they had sweetness as ◯, and others as x. The results are shown in Table 4 below.
上記表４から明らかなように、実施例１〜７品中に×のものはなく、実施例１〜７品が甘味に優れていることが判る。 As is clear from Table 4 above, there is no x in the products of Examples 1 to 7, and it can be seen that the products of Examples 1 to 7 are excellent in sweetness.
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