JP5625909B2 - Sweetener composition containing poly-γ-glutamic acid - Google Patents

Description

  The present invention relates to a sweetener having a natural sweetness similar to sucrose, characterized by containing poly-γ-glutamic acid, sucralose, and acesulfame K.

  Sucrose (sugar) is widely used in food and drink because it has a good sweetness. However, since too much sucrose causes diabetes and obesity, high-intensity sweeteners that have the same sweetness intensity as sucrose are often used even in small amounts. For example, sucralose is known to have a sweetness intensity about 600 times that by weight compared to sucrose. In addition, it is known that acesulfame K has a sweetness intensity of about 200 times by weight compared to sucrose. Aspartame is known to have a sweetness intensity about 226 times that by weight compared to sucrose.

On the other hand, sucralose is known to have a different sweetness compared to sucrose because the sweetness persists until aftertaste.
It is known that acesulfame K has a sweet sweet taste and a strong bitter taste, and therefore has a different sweetness compared to sucrose.
Aspartame is also known to have a slightly different sweetness compared to sucrose because it has a slightly weaker sweet taste and a slightly stronger aftertaste.

  For this reason, various proposals have been made for improving sweetness characteristics. For example, it is known that aspartame is used in combination with sucrose to obtain a natural sweetness closer to sucrose than the simple substance (see Patent Document 1). It is also known that combining these high-intensity sweeteners results in a sweetness that is stronger than individual high-intensity sweeteners. It is also known that the taste quality of a mixture of these high-intensity sweeteners is often round and further reduces bitterness.

  Also, it is known that gum can be chewed for a long time by adding poly-γ-glutamic acid to sugarless gum that does not contain or reduce sugar, and sugar alcohol and high intensity sweetener are used. There is also a description of this (see Patent Document 2).

JP-A-57-155965 International Publication No. 2006/126657 Pamphlet

  However, in the invention of Patent Document 1 described above, there is no description about the combination or combination of high-intensity sweeteners.

  In addition, although Patent Document 2 described above has a general description of a sugar alcohol and a high-intensity sweetener, there is no description of a combination or combination of high-intensity sweeteners.

  As described above, various combinations of high-intensity sweeteners such as sucralose, acesulfame K, aspartame have been studied, but there is no report that high-quality sweetness similar to sucrose (sugar) has been realized.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have solved the problem by using poly-γ-glutamic acid in combination with high-intensity sweeteners such as sucralose, acesulfame K, aspartame and the like. As a result, the present invention has been completed. The present invention includes the following inventions.
(1) A sweetener composition containing poly-γ-glutamic acid, sucralose, and acesulfame K.
(2) In the sweetener composition according to the invention (1), acesulfame K is 0.3 to 2.0 parts by weight with respect to 1 part by weight of sucralose, and sucralose with respect to 1 part by weight of γ-polyglutamic acid. Sweetener composition whose sum total of acesulfame K is 1-5 weight part.
(3) The sweetener composition according to the invention (2), wherein 0.1 part to 0.8 part by weight of aspartame is contained with respect to a total of 1 part by weight of sucralose and acesulfame K.
(4) A beverage containing 0.01 to 5% by weight of the sweetener composition according to the invention (1).
(5) A livestock meat processed food containing 0.01 to 2% by weight of the sweetener composition according to the invention (1).
(6) A seasoning comprising 0.01 to 10% by weight of the sweetener composition described in the invention (1).
(7) A sweetener comprising 0.01 to 100% by weight of the sweetener composition according to the invention (1).
(8) A confectionery containing 0.01 to 20% by weight of the sweetener composition described in the invention (1).
(9) A jam containing 0.01 to 20% by weight of the sweetener composition according to the invention (1).
(10) Pickles comprising 0.01 to 10% by weight of the sweetener composition according to the invention (1).
(11) A bread containing 0.01 to 20% by weight of the sweetener composition according to the invention (1).
(12) An oral composition containing 0.01 to 20% by weight of the sweetener composition according to the invention (1).
(13) A pharmaceutical comprising 0.01 to 20% by weight of the sweetener composition according to the invention (1).

  In the present invention, poly-γ-glutamic acid (hereinafter also referred to as γ-PGA) refers to a polymer compound in which the constituent amino acid is glutamic acid and a peptide bond is formed at the carboxyl group at the γ position.

  Note that the present invention includes any combination of these components, and those in which the expression of the present invention is replaced between methods and apparatuses.

  For example, according to the present invention, a method for producing a sweetener composition containing γ-PGA, sucralose, and acesulfame K is provided. Moreover, it can be set as the raw material mix | blended with the formulation using these sweetener compositions and various food-drinks.

  As described above, according to the present invention, by containing γ-PGA, sucralose and acesulfame K, a sweetener having a natural sweetness close to sucrose, which could not be achieved by the combination of sucralose and acesulfame K, is provided. I can do it.

  As the γ-PGA used in the present invention, for example, γ-PGA in the sticky material of natto may be extracted and used, or γ-PGA secreted outside the cells of the genus Bacillus such as Bacillus natto may be used. . Moreover, there is no problem even if it contains levan in natto mucilage or secreted by natto bacteria at the same time. In addition, in order to obtain γ-PGA having a predetermined molecular weight, a method of reducing the molecular weight of γ-PGA having a molecular weight higher than that with a special enzyme that does not exist in the intestine that degrades acid or γ-bond, There is a method of secreting γ-PGA having the molecular weight by culturing, and either γ-PGA may be used.

  γ-PGA is generally obtained as a sodium salt, but may be other metal salts such as potassium salt, calcium salt and magnesium salt, or free polyglutamic acid.

In the present invention, the weight average molecular weight of γ-PGA is, for example, preferably 3000 or more, more preferably 5000 or more, and more preferably 10,000 or more, from the viewpoint of enhancing the feeling of alcohol or improving taste. Is even more preferable.
In addition, the weight average molecular weight of γ-PGA is preferably 3 million or less, more preferably 1 million or less, for example, in terms of solubility during the production process and product handling. More preferably, it is as follows.
In addition, when the molecular weight is low, it is easily decomposed during storage of the solution, and when the molecular weight is too high, the viscosity of the aqueous solution is too high and handling becomes difficult. Therefore, it is preferable to use 10,000 to 1,000,000 γ-PGA from the viewpoint of handling as a pharmaceutical composition or a food / beverage product composition.
In addition, the weight average molecular weight of (gamma) -PGA is measured by the light-scattering method, for example. At this time, for example, dn / dc (refractive index concentration increment, solvent 100 mM Tris-HCl (pH 8.6) and 0.3 M NaCl) at the wavelength of 633 nm is 0.191.

  In the present invention, sucralose refers to a high-intensity sweetener also called alias 4,1 ', 6'-trichlorogalactosucrose. In the present invention, sucralose is calculated as having a sweetness intensity 600 times that of sucrose by weight.

  In the present invention, acesulfame K refers to a high-intensity sweetener also called a potassium salt of 6-methyl-1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide. In the present invention, acesulfame K is calculated as having a sweetness intensity 200 times that of sucrose by weight. In the present invention, acesulfame K is also referred to as acesulfame potassium.

  In the present invention, aspartame means a high-intensity sweetener also called α-L-aspartyl-L-phenylalanine methyl ester. In the present invention, aspartame is calculated as having a sweetness intensity 226 times that of sucrose by weight.

  In the present invention, a specific blending ratio of sucralose and acesulfame K is further characterized by blending a specific blending ratio of γ-PGA. Specifically, while considering the blending of sucralose and acesulfame K, when blending γ-PGA with a specific blending ratio in a blending ratio that is not preferable as the blending ratio of sucralose and acesulfame K, conversely, sucralose and The present inventors have found a phenomenon in which a preferable result is obtained compared to the case of blending only acesulfame K.

  In the present invention, the blending ratio of sucralose and acesulfame K is preferably 0.3 to 2.0 parts by weight, more preferably 1.1 to 1.9 parts by weight with respect to 1 part by weight of sucralose.

  In the present invention, the blending ratio of γ-PGA, sucralose and acesulfame K is preferably 1 to 5 parts by weight, more preferably 2.1 to 3 parts by weight based on 1 part by weight of γ-PGA. 9 parts by weight.

  In the present invention, it is preferable to further contain aspartame. Aspartame is mixed in an amount of 0.1 to 0.8 parts by weight, more preferably 0.3 to 0.5 parts by weight, based on 1 part by weight of sucralose and acesulfame K in total.

  In the present invention, the blending ratio of the high-intensity sweetener can be defined by weight, but it can also be defined by the sweetness intensity indicating how much sweetness intensity is obtained compared to sucrose. In the present invention, sucralose is calculated as a sweetness strength of 600 times by weight ratio of sucrose, acesulfame K is calculated as a sweetness intensity of 200 times by weight ratio of sucrose, and aspartame is calculated as a sweetness strength of 226 times by weight ratio of sucrose.

  The sweetener composition of the present invention is used for oral products including beverages, processed meat products, seasonings, sweeteners, confectionery, jam, pickles, bread, yogurt, boiled foods, and toothpastes. Compared to conventional high-intensity sweeteners, it can be blended into compositions and pharmaceuticals to give a natural and balanced sweetness that is closer to sucrose. Examples of drinks include carbonated drinks, near water drinks, fruit juice drinks, alcoholic drinks, and the like. Examples of the processed meat food include ham and sausage. Examples of seasonings include chilled Chinese sauce, sauce, dressing, sushi vinegar, noodle soup, and ramen soup. Examples of pickles include pickles pickled with sweet vinegar, pickled pickles, and pickled plums. Examples of confectionery include frozen confectionery such as ice cream and sorbet, jelly, mousse, cake, chocolate, candy, chewing gum, dried plum, and snack confectionery. Specifically, if it is various drinks, such as a carbonated drink, a near water drink, a fruit juice drink, and an alcoholic drink, it is preferable to contain 0.01-5 weight% of the sweetener composition of this invention. Moreover, if it is a livestock meat processed food, it is preferable to include 0.01-2 weight% of the sweetener composition of this invention. Moreover, if it is a seasoning, it is preferable to contain 0.01-10 weight% of the sweetener composition of this invention. Moreover, if it is sweeteners, such as a tabletop sweetener, it is preferable to contain 0.01-100 weight% of sweetener compositions of this invention. Moreover, if it is a confectionery, it is preferable to contain 0.01-20 weight% of the sweetener composition of this invention. Moreover, if it is a jam, it is preferable to contain 0.01-20 weight% of the sweetener composition of this invention. Moreover, if it is a pickle, it is preferable to contain 0.01 to 10weight% of the sweetener composition of this invention. For bread, the sweetener composition of the present invention is preferably included in an amount of 0.01 to 20% by weight. Moreover, if it is an oral composition, it is preferable to contain 0.01-20 weight% of the sweetener composition of this invention. Moreover, if it is a pharmaceutical, it is preferable to contain 0.01-20 weight% of the sweetener composition of this invention. The sweetener composition of the present invention is preferably blended with various foods and drinks because the sweetness balance and taste feel are similar to sucrose and the effect becomes clearer.

  As mentioned above, although this invention was demonstrated based on embodiment, these are an illustration to the last and various modifications are also contained in the scope of the present invention.

In the following Examples, Ajinomoto Co., Ltd. Kartake (registered trademark) was used as γ-PGA. The molecular weight of γ-PGA used was about 30,000.
As sucralose, “Sucralose” sold by San-Ei Gen FFI Co., Ltd. was used.
As for acesulfame K, Kirin Foodtech “Sannet” was used.
Aspartame, “Apartame” manufactured by Ajinomoto Co., Inc. was used.

Example 1
[Evaluation with carbonated drink equivalent to 8% by weight of sucrose]
After using sucrose (Mitsui Sugar Co., Ltd., “Granu Sugar” 1 kg bag) and a sweetener (sucralose, acesulfame K, aspartame or all) to give a sweetness intensity equivalent to 8% by weight of sucrose, Create a carbonated beverage with added water. Sensory evaluation was performed about the addition effect of (gamma) -PGA in the various compounding ratios of the sweetener by setting the sweetness of the carbonated beverage using only sucrose as a control. Evaluation was carried out after adjusting the pH to 3.5 using a sour agent.

These were subjected to sensory evaluation, and the results are summarized in Table 1. The sensory evaluation was evaluated by x, o, and o for the difference in comparison with the control additive-free product by 6 expert panels.
The evaluation result is
×: Sweet taste that is clearly different from 1 (control),
○: Sweet taste taste slightly different from 1 (control) but not significantly different ◎ Evaluation was made with a sweet taste evaluated to be equivalent without significant difference compared to 1 (control).

  From the sensory evaluation results in Table 1, when γ-PGA is included, sucrose is used when the blending ratio of sucralose and acesulfame K is 1.24 to 1.27 parts by weight with respect to 1 part by weight of sucralose. It was found that the taste of sweetness was not significantly different from that when it was. Further, when 0.416 parts by weight of aspartame was added to 1 part by weight of the total of sucralose and acesulfame K, very excellent results were evaluated that are equivalent to sucrose. Moreover, it became clear that it became a taste taste of sweetness clearly different from sucrose in any formulation without γ-PGA.

(Example 2)
[Evaluation with carbonated alcoholic beverage equivalent to 8% by weight of sucrose]
Using sucrose and a sweetener (all or any of sucralose, acesulfame K, aspartame) to make the sweetness equivalent to 8% by weight of sucrose, a carbonated alcoholic beverage with carbonated water and vodka is prepared. Using the sweetness of the carbonated alcoholic beverage using only sucrose as a control, sensory evaluation was performed on the effect of adding γ-PGA at various blending ratios of sweeteners. Evaluation was carried out after adjusting the pH to 3.5 using a sour agent.

  These were subjected to sensory evaluation, and the results are summarized in Table 2. The sensory evaluation was performed in the same manner as in Example 1.

  From the sensory evaluation results in Table 2, when γ-PGA is used, sucrose is used when the blending ratio of sucralose and acesulfame K is 1.24 to 1.27 parts by weight of acesulfame K to 1 part by weight of sucralose. It was found that the taste of sweetness was not significantly different from that when it was. Further, when 0.416 parts by weight of aspartame was added to 1 part by weight of the total of sucralose and acesulfame K, very excellent results were evaluated that are equivalent to sucrose. Moreover, it became clear that it became a taste taste of sweetness clearly different from sucrose in any formulation without γ-PGA.

Example 3
[Evaluation with a sugar acid solution equivalent to 8% by weight of sucrose]
Using sucrose and a sweetener (sucralose, acesulfame K, and / or aspartame), a beverage with a sweetness intensity equivalent to 8% by weight of sucrose is prepared. Sensory evaluation was performed about the addition effect of (gamma) -PGA in the various compounding ratios of the sweetener by setting the sweetness quality of the drink using only sucrose as a control. Evaluation was carried out after adjusting the pH to 3.5 using a sour agent.

  These were subjected to sensory evaluation, and the results are summarized in Table 3. The sensory evaluation was performed in the same manner as in Example 1.

  From the sensory evaluation results in Table 3, when γ-PGA is included, sucrose is used when the blending ratio of sucralose and acesulfame K is 1.24 to 1.27 parts by weight of acesulfame K to 1 part by weight of sucralose. It was found that the taste of sweetness was not significantly different from that when it was. Further, when 0.416 parts by weight of aspartame was added to 1 part by weight of the total of sucralose and acesulfame K, very excellent results were evaluated that are equivalent to sucrose. Moreover, it became clear that it became a taste taste of sweetness clearly different from sucrose in any formulation without γ-PGA.

Example 4
[Evaluation with carbonated alcoholic beverage equivalent to 6% by weight of sucrose]
Using sucrose and a sweetener (all or any of sucralose, acesulfame K, aspartame) to make the sweetness equivalent to 6% by weight of sucrose, a carbonated alcoholic beverage with carbonated water and vodka is prepared. Using the sweetness of the carbonated alcoholic beverage using only sucrose as a control, sensory evaluation was performed on the effect of adding γ-PGA at various blending ratios of sweeteners. Evaluation was carried out after adjusting the pH to 3.5 using a sour agent.

  These were subjected to sensory evaluation, and the results are summarized in Table 4. The sensory evaluation was performed in the same manner as in Example 1.

  From the sensory evaluation results in Table 4, when γ-PGA is included, sucrose is used when the blending ratio of sucralose and acesulfame K is 1.24 to 1.35 parts by weight with respect to 1 part by weight of sucralose. It was found that the taste of sweetness was not significantly different from that when it was. Further, when 0.402 parts by weight of aspartame was added to 1 part by weight of the total of sucralose and acesulfame K, the result was very excellent, which was evaluated as equivalent to sucrose. Moreover, it became clear that it became a taste taste of sweetness clearly different from sucrose in any formulation without γ-PGA.

(Example 5)
[Evaluation with strawberry jam]
A strawberry jam using only sucrose is used as a control, and sucrose and sweeteners (sucralose, acesulfame K, aspartame) are used to achieve the same sweetness intensity as this, and strawberry jam added with γ-PGA is further evaluated by sensory evaluation. Quality was compared. Jam was mixed with strawberries and ingredients other than lemon juice, then heated and boiled. A sample for evaluation was prepared by adding lemon juice and an appropriate amount of water to this and adjusting the weight.

  These were subjected to sensory evaluation, and the results are summarized in Table 5. The sensory evaluation was performed in the same manner as in Example 1.

  From the sensory evaluation results of Table 5, the blending ratio of sucralose and acesulfame K is 1.24 to 1.27 parts by weight of acesulfame K with respect to 1 part by weight of sucralose, and the total of 1 part by weight of sucralose and acesulfame K On the other hand, it was found that when 0.416 parts by weight of aspartame was added, the sweet taste was not significantly different from when sucrose was used.

(Example 6)
[Evaluation with a sugar acid solution equivalent to 8% by weight of sucrose]
Using sucrose (manufactured by Nissin Sugar Co., Ltd., “Granu Sugar L” 20 kg bag) and sweeteners (all sucralose, acesulfame K, aspartame), a beverage having a sweetness equivalent to 8% by weight of sucrose is prepared. Using the sweetness of the same beverage using only sucrose as a control, sensory evaluation was performed on the effect of adding γ-PGA at each blending ratio of sweeteners. Evaluation was carried out after adjusting the pH to 3.5 using a sour agent.

These were subjected to sensory evaluation, and the results are summarized in Table 6. The sensory evaluation was performed by five specialized panels, each comparing with a control-free product. The evaluation scale was the same as in Example 1.
×: Sweet taste that is clearly different from 1 (control) ○ Sweet taste that is slightly different from 1 (control) but not significantly different ◎: Significant difference compared to 1 (control) Sweet taste qualities that are rated as equivalent

  From the sensory evaluation results in Table 6, when γ-PGA is included, sucrose is added when the blending ratio of sucralose and acesulfame K is 0.3 to 2.0 parts by weight with respect to 1 part by weight of sucralose. It was found that the taste of sweetness was not significantly different from that used. As an organoleptic tendency, the increase in acesulfame K makes the sweetness of the taste close to that of sucrose, but when added in excess, the expression of bitterness also strengthened, resulting in a taste that is clearly different from sucrose.

(Example 7)
[Evaluation with a sugar acid solution equivalent to 8% by weight of sucrose]
Using sucrose (manufactured by Nissin Sugar Co., Ltd., “Granu Sugar L” 20 kg bag) and sweeteners (all sucralose, acesulfame K, aspartame), a beverage having a sweetness equivalent to 8% by weight of sucrose is prepared. Using the sweetness of the same beverage using only sucrose as a control, sensory evaluation was performed on the effect of adding γ-PGA at each blending ratio of sweeteners. Evaluation was carried out after adjusting the pH to 3.5 using a sour agent.

  These were subjected to sensory evaluation, and the results are summarized in Table 7. The sensory evaluation was performed by five specialized panels, each comparing with a control-free product. The evaluation scale was the same as in Example 1.

  From the sensory evaluation results in Table 7, the amount of γ-PGA added is a sweet taste that is not significantly different from that when sucrose is used at 1-5 parts by weight of sucralose and acesulfame K relative to γ-PGA1. It has been found. As the amount of γ-PGA added increases, the sweetness of the taste comes close to that of sucrose, but it has been found that when added in excess, the taste is clearly different from that of sucrose.

(Example 8)
[Evaluation with a sugar acid solution equivalent to 8% by weight of sucrose]
Using sucrose (manufactured by Nissin Sugar Co., Ltd., “Granu Sugar L” 20 kg bag) and sweeteners (all sucralose, acesulfame K, aspartame), a beverage having a sweetness equivalent to 8% by weight of sucrose is prepared. Using the sweetness of the same beverage using only sucrose as a control, sensory evaluation was performed on the effect of adding γ-PGA at each blending ratio of sweeteners. Evaluation was carried out after adjusting the pH to 3.5 using a sour agent.

  These were subjected to sensory evaluation, and the results are summarized in Table 8. The sensory evaluation was performed by five specialized panels, each comparing with a control-free product. The evaluation scale was the same as in Example 1.

From the sensory evaluation results in Table 8, the amount of aspartame added is a sweet taste that is not significantly different from when sucrose is used when the amount of aspartame is 0.1 to 0.8 parts by weight with respect to a total of 1 for sucralose and acesulfame K. It turned out to be quality.
As the amount of aspartame added increases, the bitterness tends to be reduced and approximates to sucrose. However, when added excessively, it was found that the sweetness becomes worse and the taste clearly differs from sucrose.

  According to the present invention, by containing γ-PGA, sucralose, and acesulfame K, a sweetener having a natural sweetness close to sucrose can be provided.

Claims (13)

A sweetener composition comprising poly-γ-glutamic acid , sucralose and acesulfame K, wherein the blending ratio of sucralose and acesulfame K is 0.3 to 2.0 parts by weight of acesulfame K with respect to 1 part by weight of sucralose . The sweetener composition according to claim 1, wherein acesulfame K is 0.3 to 2.0 parts by weight with respect to 1 part by weight of sucralose, and sucralose and acesulfame K with respect to 1 part by weight of poly-γ- glutamic acid. The sweetener composition whose sum total is 1-5 weight part. The sweetener composition according to claim 1 or 2 , wherein 0.1 to 0.8 parts by weight of aspartame is contained per 1 part by weight of sucralose and acesulfame K in total. A beverage comprising 0.01 to 5% by weight of the sweetener composition according to any one of claims 1 to 3 . A processed meat product comprising 0.01 to 2% by weight of the sweetener composition according to any one of claims 1 to 3 . A seasoning comprising 0.01 to 10% by weight of the sweetener composition according to any one of claims 1 to 3 . A sweetener comprising 0.01 to 100% by weight of the sweetener composition according to any one of claims 1 to 3 . A confectionery comprising 0.01 to 20% by weight of the sweetener composition according to any one of claims 1 to 3 . A jam comprising 0.01 to 20% by weight of the sweetener composition according to any one of claims 1 to 3 . Pickles comprising 0.01 to 10% by weight of the sweetener composition according to any one of claims 1 to 3 . A bread comprising 0.01 to 20% by weight of the sweetener composition according to any one of claims 1 to 3 . An oral composition containing 0.01 to 20% by weight of the sweetener composition according to any one of claims 1 to 3 . A pharmaceutical comprising 0.01 to 20% by weight of the sweetener composition according to any one of claims 1 to 3 .