JPH01101862A - Production of composition having sweetness - Google Patents
Production of composition having sweetnessInfo
- Publication number
- JPH01101862A JPH01101862A JP62260379A JP26037987A JPH01101862A JP H01101862 A JPH01101862 A JP H01101862A JP 62260379 A JP62260379 A JP 62260379A JP 26037987 A JP26037987 A JP 26037987A JP H01101862 A JPH01101862 A JP H01101862A
- Authority
- JP
- Japan
- Prior art keywords
- isomaltose
- sweetener
- sweetness
- sweeteners
- solid content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000003765 sweetening agent Substances 0.000 claims abstract description 19
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 17
- 235000020357 syrup Nutrition 0.000 claims abstract description 17
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 14
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000000892 thaumatin Substances 0.000 claims abstract description 6
- 235000010436 thaumatin Nutrition 0.000 claims abstract description 6
- 108010011485 Aspartame Proteins 0.000 claims abstract description 5
- 239000000605 aspartame Substances 0.000 claims abstract description 5
- 235000010357 aspartame Nutrition 0.000 claims abstract description 5
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 5
- 229960003438 aspartame Drugs 0.000 claims abstract description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 4
- 229940013618 stevioside Drugs 0.000 claims abstract description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000019202 steviosides Nutrition 0.000 claims abstract description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 3
- 239000004376 Sucralose Substances 0.000 claims abstract description 3
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 3
- 235000019408 sucralose Nutrition 0.000 claims abstract description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 3
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 claims description 3
- 239000004377 Alitame Substances 0.000 claims description 3
- 235000019409 alitame Nutrition 0.000 claims description 3
- 108010009985 alitame Proteins 0.000 claims description 3
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 claims description 3
- 229960004949 glycyrrhizic acid Drugs 0.000 claims description 3
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 claims description 3
- 235000019410 glycyrrhizin Nutrition 0.000 claims description 3
- 239000004378 Glycyrrhizin Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 14
- 229930006000 Sucrose Natural products 0.000 abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 10
- 239000005720 sucrose Substances 0.000 abstract description 10
- 239000007787 solid Substances 0.000 abstract description 9
- 239000000047 product Substances 0.000 abstract description 7
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 abstract description 3
- 102100022624 Glucoamylase Human genes 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 229920002307 Dextran Polymers 0.000 abstract description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 239000007859 condensation product Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 229940074774 glycyrrhizinate Drugs 0.000 abstract 1
- 230000008707 rearrangement Effects 0.000 abstract 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 17
- 239000008123 high-intensity sweetener Substances 0.000 description 16
- 230000001953 sensory effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229920001542 oligosaccharide Polymers 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 208000002925 dental caries Diseases 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 238000005056 compaction Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- VTAJIXDZFCRWBR-UHFFFAOYSA-N Licoricesaponin B2 Natural products C1C(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2)C(O)=O)C)(C)CC2)(C)C2C(C)(C)CC1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O VTAJIXDZFCRWBR-UHFFFAOYSA-N 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 description 1
- 239000001685 glycyrrhizic acid Substances 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- FZWBNHMXJMCXLU-BLAUPYHCSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)O1 FZWBNHMXJMCXLU-BLAUPYHCSA-N 0.000 description 1
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 235000019553 satiation Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 230000006098 transglycosylation Effects 0.000 description 1
- 238000005918 transglycosylation reaction Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は新規の甘味組成物の製造方法に関し、さらに詳
しくはインマルトースを含有するハイコンパージヨンシ
ロツプにその他の甘味料を混合することを特徴とする甘
味組成物の製造方法に関する０
本発明によって得られる甘味組成物は飲食物、すなわち
炭酸飲料、果実飲料、乳飲料、醗酵飲料、パン類、麺類
、菓子類、漬物、畜産加工品及び魚肉加工品等に幅広く
利用でき、さらには飼料などＫも提供される。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a novel sweetening composition, and more particularly, to a method for producing a novel sweetening composition, and more particularly, the present invention relates to a method for producing a novel sweetening composition, and more particularly, a method for producing a high-compartment syrup containing inmaltose with other sweeteners. The sweet composition obtained by the present invention can be used in foods and drinks, such as carbonated drinks, fruit drinks, milk drinks, fermented drinks, breads, noodles, confectionery, pickles, and processed livestock products. It can be widely used in processed fish products, etc., and can also be used as feed.
（従来技術の問題点）
甘味料としてのショ糖は、その良質な甘味とボディー形
成、保湿性、粘度の付与及び結晶性等の特性から従来よ
り飲食物に最も広く利用されてきた。しかし消費者の健
康への関心が高ま９るにつれ、肥満や虫歯の原因となる
ショ糖は敬遠されるようＫなった。(Problems with the Prior Art) Sucrose as a sweetener has been most widely used in foods and drinks due to its good sweetness, body formation, moisturizing properties, imparting viscosity, and crystallinity. However, as consumers have become more concerned about their health9, they have begun to avoid sucrose, which causes obesity and tooth decay.
一方シヨ糖代替甘味料として登場したアスパルテーム、
グリチルリチ／、ステビオサイド、ソーマチン、アセス
ルフアームＫ、スクラロース及ヒアリテームなどのｒ高
甘味度甘味料」の多くは、これらが有する強烈な甘味の
ため甘味付与時の使用料が極めて少なくて済み「低カロ
リー甘味料」としての特徴を持ち合わせている。しかし
ながら、ショ糖のような物理的性質を持たないことや後
味が残るなどの欠点のためその用途は飲料などごく一部
に限定されている。On the other hand, aspartame, which appeared as a sugar substitute sweetener,
Many of the high-intensity sweeteners such as glycyrrhizic acid, stevioside, thaumatin, acesulfame K, sucralose, and hyalitame are low-calorie sweeteners that require very little amount of sweetening agent due to their intense sweetness. It has the characteristics of a sweetener. However, its use is limited to a few applications, such as beverages, because it does not have the same physical properties as sucrose and leaves an aftertaste.
さらに一般消費者が「甘味料」に対し、どのような関心
を持つているかということに関しては数々の指摘がある
。中でも肥満予防のための「低カロリー性」や虫歯予防
のための「低う触性」及びその他「偉康増進作用」とい
う３点については、「飽食の時代」を経過し、なおかつ
「高令化社会」を向かえた現代の「健康プーム」をいか
Ｋも反映している。これらの指摘は、今後「甘味料」が
従来のような「甘味ノだけを追求するものから「生理的
機能」を合わせ持つものへと消費者の嗜好が変化してい
ることを具体的に意味している。Furthermore, there are a number of points that have been made regarding the interest that general consumers have in sweeteners. Among these, the three points of ``low calorie content'' to prevent obesity, ``low caries properties'' to prevent tooth decay, and other ``health-promoting effects'' are important for those who have passed through the ``era of satiation'' and still remain in the ``elderly age group''. Ika K also reflects the modern ``health boom'' that has led to a ``socialized society.'' These points concretely mean that consumer preferences for "sweeteners" will change from the traditional "sweeteners" that pursue only "sweetness" to those that have "physiological functions" in the future. are doing.
（問題点を解決するための手段）
ショ糖が持つ呈味性及び諸物性は現在の食品加工並びに
食生活に欠かすことができない。しかしながら前述した
ような問題点を無視することはできない。(Means for solving the problem) The taste and physical properties of sucrose are indispensable for modern food processing and dietary habits. However, the problems mentioned above cannot be ignored.
そこで本発明者らはショ糖に類似し九・甘味料の創造を
目指し鋭意研究した結果、イソマルトースを含有するハ
イコンパージヨンシロツプに「高甘味度甘味料」を混合
する新規な甘味組成物の製造方法を見い出した○
インマルトースを含有するハイコンパージヨンシロツプ
は、グルコースとイソマルトースを主成分としながら、
なおかつその他にイソマルトトリオースやパノースに代
表されるようなイソマルトースと同じａ −１，６結合
をその分子構造中に有するオリゴ糖、すなわちイソマル
トオリゴ糖を含む。Therefore, the present inventors conducted intensive research aimed at creating a sweetener similar to sucrose, and as a result, a novel sweet composition was created by mixing a "high-intensity sweetener" with a high-compartment syrup containing isomaltose. Found a method for producing the product ○ Highly compounded syrup containing inmaltose has glucose and isomaltose as its main components.
In addition, it also includes oligosaccharides, such as isomaltotriose and panose, which have the same a-1,6 bond as isomaltose in their molecular structure, that is, isomalto-oligosaccharides.
インマルトースを初めとするこれらインマルトオリゴ糖
の特徴は、その物性が従来の澱粉由来の糖類に比ベショ
糖により近いことはもちろん、生体内において腸内ビフ
ィズス菌の増殖栄養源として資化され、虫菌の原因とな
る口腔内細菌やその他一般腸内細菌には資化されにくく
カロリー源となシにくいことが注目されている。また酒
造においては、清酒中に残存するオリゴ糖として知られ
、その有用性については（Ｊ、 Ｂｒｅｗ 、 Ｓｏｃ
、 Ｊａｐａｎ 、 Ｖｏｌ、７５墓１２．Ｐ１０００
〜１００３）に示されている０ま、た甘味の質はクセが
なくまろやかで、ショ糖に対する相対甘味度は／２２種
である。つまりこれらの特徴は［低力口’） −Ｊ、ｒ
低う触性」及び「ビフィズス歯増殖因子」として表現さ
れる。The characteristics of these inmalto-oligosaccharides, including inmaltose, are that their physical properties are closer to besucrose than conventional starch-derived saccharides, and that they are assimilated in vivo as a nutrient source for the growth of intestinal bifidobacteria. It has attracted attention because it is difficult to be assimilated by oral bacteria and other general intestinal bacteria that cause bacteria, and is therefore difficult to use as a calorie source. In addition, in sake brewing, it is known as an oligosaccharide that remains in sake, and its usefulness is described in (J, Brew, Soc.
, Japan, Vol. 75 Tomb 12. P1000
~1003) The quality of the sweetness is smooth and mellow, and the relative sweetness relative to sucrose is /22. In other words, these features are [low force mouth') −J, r
It is expressed as ``low cariogenicity'' and ``bifidus dental growth factor.''
このようにイソマルトオリゴ糖は単独でも「甘味料」と
して有用であるが、よりショ糖に類似した甘味料の創造
という点では呈味性において満足するものではない。そ
こで本発明者らは近年次々と開発されている「高甘味度
甘味料」との混合を考案し、呈味性の改善を計り本発明
を完了することができた。As described above, isomalto-oligosaccharide alone is useful as a "sweetener", but it is not satisfactory in terms of taste in terms of creating a sweetener that is more similar to sucrose. Therefore, the present inventors devised a method of mixing with "high-intensity sweeteners" which have been developed one after another in recent years, and were able to improve the taste and complete the present invention.
すなわち「高甘味度甘味料」としてはアスパルテーム、
グリチルリチン、ステビオサイド、ソーマチン、アセス
ルファームに、スフ２０−ス及びアリテームの中から選
ばれる１種もしくは２ｆｉ１以上をインマルトースを含
有するハイコンパージヨンシロツプに混合する甘味組成
物の製造方法である０
各々の「高甘味度甘味料」の相対甘味度を（第１表）に
示す。In other words, aspartame as a "high-intensity sweetener",
A method for producing a sweet composition comprising glycyrrhizin, stevioside, thaumatin, acesulfame, and one or more selected from suf-20-su and alitame, or 2fi1 or more, mixed into a high-compartment syrup containing inmaltose. 0 The relative sweetness of each "high intensity sweetener" is shown in (Table 1).
（第１表）
本発明で１喪なことは各々の甘味料が持つ特徴を生かし
、なおかつ欠点を補い新規な甘味組成物を提供すること
である。(Table 1) The most important aspect of the present invention is to take advantage of the characteristics of each sweetener and compensate for their shortcomings to provide a novel sweet composition.
イソマルトースを含有するハイコンパージヨンシロツプ
と「高甘味度甘味料」の混合割合は使用目的に応じ随時
調整することが可能であるが、−船釣には前者１００部
に対し後者０．１〜５部（固形分重量比率）が好ましい
。The mixing ratio of the high-comparison syrup containing isomaltose and the "high-intensity sweetener" can be adjusted at any time depending on the purpose of use, but - for boat fishing, 100 parts of the former to 0.0 parts of the latter. 1 to 5 parts (solid content weight ratio) is preferred.
また甘味組成物の形状としては、固形分７５％程度の溶
液としたり、スプレードライ法による噴霧乾燥で粉末と
したり、あるいはこの粉末を打錠成型してタブレットに
することができる。The sweet composition may be in the form of a solution with a solid content of approximately 75%, or may be made into a powder by spray drying using a spray drying method, or may be made into a tablet by compressing this powder.
尚本発明に使用するイソマルトースを含有するハイコン
パージヨンシロツプを得る方法としては、デキストラン
の部分加水分解物、グルコースに酸またはグルコアミラ
ーゼを作用させ九縮合生成物またはマルトース含有糖液
にトランスグルコシターゼを作用させた糖転移生成物等
いずれの方法でも良い。The method for obtaining the isomaltose-containing high-comparency syrup used in the present invention is to react a partial hydrolyzate of dextran or glucose with an acid or glucoamylase and transform it into a nine-condensation product or a maltose-containing sugar solution. Any method such as transglycosylation products using glucosidase may be used.
（実施例）
（１） インマルトースを含有するハイコンパージヨ
ンシロツプのｆ！！］＃
固形分＃度３０チ、ＤＥ１２の澱粉酵素液化液をｐＨ５
，１、液温５５℃に調整し、次いで糖化型ｄ−アミラー
ゼ（ファ／ガミル８００Ｌ：ノボーイ／ダストリー製）
０．０２％（対固形、以下も同じ）、グルコアミラーゼ
（ＡＭＧ３００Ｌ：ノボ・インダストリー製）０．０１
％、糖転移酵素（トランスグルコシターゼ「アマノ」：
大野製薬製）０．０５慢及び枝切り酵素（グロモザイム
２００Ｌ：ノボ・インダストリー裂）０．０２％を添加
し、４２時間糖化反応を行なう。糖化終了後反応液は、
８５℃で５分間加熱失活処理を行なう。さらにイオ／ｎ
Ｉ製後、活性炭で脱色処理し濃縮して固形分７５％のイ
ソマルトースを含有するハイコンパージヨンシロツプヲ
得た。(Example) (1) f! of high-compaction syrup containing inmaltose! ! ] # Starch enzyme liquefaction solution with solid content #30 and DE12 at pH 5
, 1. Adjust the liquid temperature to 55°C, then add saccharified d-amylase (Fa/Gamil 800L: manufactured by Noboy/Dustry)
0.02% (based on solid matter, the same applies below), glucoamylase (AMG300L: manufactured by Novo Industries) 0.01
%, glycosyltransferase (transglucosidase "Amano":
0.05% (manufactured by Ohno Pharmaceutical Co., Ltd.) and 0.02% of debranching enzyme (Glomozyme 200L: Novo Industry Co., Ltd.) were added, and the saccharification reaction was carried out for 42 hours. After the completion of saccharification, the reaction solution is
Heat deactivation treatment is performed at 85° C. for 5 minutes. Furthermore, Io/n
After I was prepared, it was decolorized with activated carbon and concentrated to obtain a high-compaction syrup containing isomaltose with a solid content of 75%.
この糖組成を（第２表）Ｋ示す０
（第２表）
（２） 甘味組成物のｖＭ久
０固形分７５チのイソマルトースを含有するハイコンパ
ージヨンシロツプ（以下Ｈｌシロップ）ニ「高甘味度甘
味料」を以下に示す割合で混合する。各々の混合量は固
形分重量比とする。This sugar composition is shown in Table 2. "High-intensity sweetener" are mixed in the proportions shown below. The amount of each mixture is determined by the solid content weight ratio.
（混合割合）
１、 ＨＩシ０ツプ：ン−ｖ’ｒ−７＝１００：ｎ、
ＩＩｔ、 ＨＩシロップ：アスパルテーム：ソーマチ
ン＝１００：０．２：０．１
１、 ＨＩシロップ：ソーマチン：アリテーム＝１０
０：０．１：０．２０混合は固形分７５チのＨＩシロッ
グを５０℃に加温し、この中Ｋ「高甘味度甘味料」を溶
解しながら行なう。(Mixing ratio) 1, HI 0p:n-v'r-7=100:n,
IIt, HI syrup: aspartame: thaumatin = 100:0.2:0.1 1, HI syrup: thaumatin: alitame = 10
The 0:0.1:0.20 mixing is carried out by heating HI syrup with a solid content of 75 g to 50° C. and dissolving the medium K "high intensity sweetener" therein.
（３）甘味組成物の官能検査 Ｏ官能検査は、５チショ糖等価濃度において実施した。(3) Sensory test of sweet composition O sensory tests were performed at 5 tisucrose equivalent concentrations.
Ｏ対照はショ糖５％溶液とした。The O control was a 5% sucrose solution.
〇評価は８項目について７段階とした。なおショ糖は０
とした。〇Evaluation was made on a 7-point scale for 8 items. Note that sucrose is 0
And so.
〇甘味組成物の官能検査結果を第１図に示す。なお「高
甘味度甘味料」単独の場合の官能検査結果を第２図、第
３図に示す。Figure 1 shows the sensory test results for the sweet composition. The sensory test results for the case where the "high-intensity sweetener" was used alone are shown in FIGS. 2 and 3.
０以上の結果、イソマルトースを含有するハイコンパー
ジヨンシロツプと「高甘味度甘味料」の混合は「高甘味
度甘味料」が本来有する呈味性における欠点を減少させ
、味の相加・相乗効果による風味の改善が期待される。0 or more results show that mixing high-compartment syrup containing isomaltose with a "high-intensity sweetener" reduces the inherent flaws in taste properties of the "high-intensity sweetener" and increases the taste. - Expected to improve flavor due to synergistic effects.
（発明の効果）
本発明のイソマルトースを含有するノ・イコンバージョ
ンシロップと「高甘味度甘味料」を混合した甘味組成物
は、各種「生理的機能」が注目されるイソマルトースを
初めとするイソマルトオリゴ糖を含有するハイコンパー
ジヨンシロツプト１−低カロリー」としての特徴を持つ
「高甘味度甘味料」との組み合わせが、従来の甘味料と
はひと味違う「＠康せ味料」として時代のニーズに応え
るものである。(Effect of the invention) The sweet composition of the present invention, which is a mixture of isomaltose-containing no-iconversion syrup and a "high-intensity sweetener", is a sweet composition containing isomaltose, which is attracting attention for various "physiological functions". The combination with the "high-intensity sweetener" which has the characteristic of "high-compounded syrup containing isomalto-oligosaccharide 1-low calorie" makes it a "@kose seasoning" that is a little different from conventional sweeteners. It responds to the needs of the times.
また本発明の甘味組成物は、「高甘味度甘味料」が本来
有する呈味性における欠点を減少させ、味の相加あるい
は相乗効果を引き出し風味の改善が期待される。このこ
とは従来［高甘味度甘味料Ｊとしては用途が限定されて
いた以外の分野への利用が可能となる。すなわち、炭酸
飲料、果実飲料、乳飲料、醗酵飲料、パン類、瑚類、菓
子類、漬物、畜産加工品及び魚肉加工品等飲食物一般に
幅広く利用できる０Furthermore, the sweet composition of the present invention is expected to reduce the defects inherent in "high-intensity sweeteners" in taste characteristics, bring out additive or synergistic effects of taste, and improve flavor. This makes it possible to use it in fields other than those in which the high-intensity sweetener J had limited uses. In other words, it can be widely used in general food and drink products such as carbonated drinks, fruit drinks, milk drinks, fermented drinks, breads, soybeans, sweets, pickles, processed livestock products, and processed fish products.
第１図は本発明の甘味組成物の官能検査結果を示す。
第２図は「高甘味度甘味料」単独の場合の官能検査結果
を示す。
第３図はｒ高甘味度甘味料」単独の場合の官能検査結果
を示す。
特許出願人 群栄化学工業株式会社FIG. 1 shows the sensory test results of the sweet composition of the present invention. FIG. 2 shows the sensory test results for the "high intensity sweetener" alone. Figure 3 shows the sensory test results for the case of ``high intensity sweetener'' alone. Patent applicant: Gunei Chemical Industry Co., Ltd.
Claims (2)
ロツプに、その他の甘味料を混合することを特徴とする
甘味組成物の製造方法。(1) A method for producing a sweetening composition, which comprises mixing other sweeteners with a high-compartment syrup containing isomaltose.
ン、ステビオサイド、ソーマチン、アセスルフアームＫ
、スクラロース及びアリテームなどの「高甘味度甘味料
」の中から選ばれる１種もしくは２種以上である特許請
求の範囲第（１）項記載の甘味組成物の製造方法。(2) Other sweeteners include aspartame, glycyrrhizin, stevioside, thaumatin, acesulfame K
, sucralose, alitame, and the like.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62260379A JPH01101862A (en) | 1987-10-15 | 1987-10-15 | Production of composition having sweetness |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62260379A JPH01101862A (en) | 1987-10-15 | 1987-10-15 | Production of composition having sweetness |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01101862A true JPH01101862A (en) | 1989-04-19 |
Family
ID=17347104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62260379A Pending JPH01101862A (en) | 1987-10-15 | 1987-10-15 | Production of composition having sweetness |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01101862A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06133724A (en) * | 1992-10-23 | 1994-05-17 | Wakabayashi Shokai:Kk | Liquid seasoning for salty food |
| WO2003033717A1 (en) * | 2001-10-18 | 2003-04-24 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Processes for producing isomaltose and isomaltitol and use thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61224963A (en) * | 1985-03-27 | 1986-10-06 | Showa Sangyo Kk | Sweetener composition |
-
1987
- 1987-10-15 JP JP62260379A patent/JPH01101862A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61224963A (en) * | 1985-03-27 | 1986-10-06 | Showa Sangyo Kk | Sweetener composition |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06133724A (en) * | 1992-10-23 | 1994-05-17 | Wakabayashi Shokai:Kk | Liquid seasoning for salty food |
| WO2003033717A1 (en) * | 2001-10-18 | 2003-04-24 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Processes for producing isomaltose and isomaltitol and use thereof |
| US7592160B2 (en) | 2001-10-18 | 2009-09-22 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Processes for producing isomaltose and isomaltitol and use thereof |
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