JPH01157354A - Sweet composition having low calorific value - Google Patents
Sweet composition having low calorific valueInfo
- Publication number
- JPH01157354A JPH01157354A JP63297893A JP29789388A JPH01157354A JP H01157354 A JPH01157354 A JP H01157354A JP 63297893 A JP63297893 A JP 63297893A JP 29789388 A JP29789388 A JP 29789388A JP H01157354 A JPH01157354 A JP H01157354A
- Authority
- JP
- Japan
- Prior art keywords
- sucrose
- sweetener
- composition
- low
- dipeptide
- 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 29
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 37
- 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 claims abstract description 37
- 239000005720 sucrose Substances 0.000 claims abstract description 36
- 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 23
- 235000003599 food sweetener Nutrition 0.000 claims description 19
- 239000003765 sweetening agent Substances 0.000 claims description 19
- 230000000704 physical effect Effects 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000007423 decrease Effects 0.000 abstract description 2
- 230000003247 decreasing effect Effects 0.000 abstract description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 abstract description 2
- YZQCXOFQZKCETR-UWVGGRQHSA-N Asp-Phe Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(O)=O)CC1=CC=CC=C1 YZQCXOFQZKCETR-UWVGGRQHSA-N 0.000 abstract 1
- 125000005907 alkyl ester group Chemical group 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 description 6
- 108010016626 Dipeptides Proteins 0.000 description 6
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 239000011230 binding agent Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 229950010030 dl-alanine Drugs 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 150000005846 sugar alcohols Chemical class 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 239000004471 Glycine Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 206010048909 Boredom Diseases 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 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 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014156 coffee whiteners Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 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 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- 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 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- 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 description 1
- 239000008187 granular material Substances 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- 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 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
本発明は、蔗糖及びジペプチド甘味料の組合せにより、
蔗糖又はジペプチド甘味料単独の場合に比べ、味、風味
及び物性が改善された低カロリー甘味組成物に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention provides that, by the combination of sucrose and dipeptide sweetener,
The present invention relates to a low-calorie sweet composition with improved taste, flavor, and physical properties compared to sucrose or dipeptide sweeteners alone.
甘味料には、蔗糖をはじめとする糖類、ソルビット、マ
ルチソト等の糖アルコール、ペプチド系甘味料、サッカ
リン等の人工合成甘味料等があるが、この中、糖類、例
えば蔗糖、フラクトース乃至はガラクトース等は、苦味
、異味その他嫌味を感じさせない良好な甘味料とされて
おり、特に蔗糖が甘味料として広く普及している。一方
、糖アルコール、ペプチド系甘味料、人工合成甘味料等
は、近年、ダイエツト等を目的とする甘味料として種々
の開発が行われているが、蔗糖に比べ、呈味性、物性等
の面で必ずしも満足できないものが多い。これらの中、
α−Ｌ−アスパルチル−し一フェニルアラニンメチルエ
ステル（以下、ＡＰと略記する）に代表されるジペプチ
ド甘味料は、呈味性において、先味が品のよい甘味で特
徴づけられ、スッキリした満足できる性質を有するが甘
味質として甘味が後々までやや残ることや若干、厚みを
欠く傾向にある。加えて、ジペプチド甘味γ４は、水に
対する溶解性、分散性が低いという、蔗糖に比べて、甘
味料としての使用上デメリットとなる物性も有する。他
方、蔗糖は、これらのジペプチド甘味料の有する呈味性
及び物性上の問題点はない反面、ジペプチド甘味料、例
えばＡＰと同一の甘味強度を得るためには、ＡＰの約２
００倍程度の高濃度で使用しなければならないことから
、原料コストとして高くつき、特有のとろみ、ベタつき
が生じ、褐変現象も起り易く、更に、フレーバーの発現
も抑制される傾向にある。また、蔗糖は、吸湿性が高く
、−旦吸湿すると、固結することから、とり扱い上の不
便も生ずる。Sweeteners include sugars such as sucrose, sugar alcohols such as sorbitol and multisoto, peptide sweeteners, and artificially synthesized sweeteners such as saccharin. Among these, sugars such as sucrose, fructose, and galactose is considered to be a good sweetener that does not give off bitterness, off-taste, or other unpleasant tastes, and sucrose in particular is widely used as a sweetener. On the other hand, sugar alcohols, peptide sweeteners, artificially synthesized sweeteners, etc. have been developed in recent years as sweeteners for dieting purposes, etc., but compared to sucrose, they have poor taste and physical properties. There are many things that I am not always satisfied with. Among these,
Dipeptide sweeteners, represented by α-L-aspartyl-monophenylalanine methyl ester (hereinafter abbreviated as AP), are characterized by a refined sweetness at the beginning, and have a refreshing and satisfying property. However, it tends to have a sweet taste that lingers until later, and it tends to lack depth. In addition, dipeptide sweet γ4 also has physical properties that are disadvantageous when used as a sweetener compared to sucrose, such as low solubility and dispersibility in water. On the other hand, while sucrose does not have the problems in taste and physical properties that these dipeptide sweeteners have, in order to obtain the same sweetness intensity as a dipeptide sweetener, for example, AP,
Since it must be used at a concentration as high as 0.00 times, the cost of raw materials is high, a characteristic thickening and stickiness occur, browning is likely to occur, and flavor development tends to be suppressed. In addition, sucrose has high hygroscopicity, and once it absorbs moisture, it solidifies, causing inconvenience in handling.
近年、進行しているいわゆるせ味離れの傾向は、蔗糖の
とり過ぎによる肥満や、高濃度で蔗糖を使用した場合に
感ぜられる舌にまとわりつくような重くるしい甘味に対
する飽きに由来するものと考えられ、蔗糖の摂取量を減
らすための方法として、蔗糖の一部乃至は全部を他の糖
類、糖アルコール、サッカリン、ステビオサイド、グリ
チルリチン等で置き換える試みもなされているが、呈味
性、物性、経済性その他の面で必ずしも満足できる甘味
料として提供し得るものではないのが現状である。The recent tendency to move away from the so-called sweet taste is believed to be due to obesity caused by overconsumption of sucrose, as well as boredom with the heavy sweet taste that sticks to the tongue when sucrose is used in high concentrations. As a way to reduce sucrose intake, attempts have been made to replace part or all of sucrose with other sugars, sugar alcohols, saccharin, stevioside, glycyrrhizin, etc.; At present, it is not possible to provide a sweetener that is necessarily satisfactory in terms of sex and other aspects.
本発明者らは、上記現状、即ち、蔗糖単独乃至はジペプ
チド甘味料単独で使用した場合における問題点並びに、
蔗糖に代る甘味料として充分満足できるものがない点に
鑑み、呈味、風味において蔗糖と同等乃至は蔗糖よりも
優れており、血糖値の上昇も可及的に抑えられたローカ
ロリー甘味料として提供でき、物性も良好な低カロリー
甘味組成物を取得すべく鋭意研究を重ね、蔗糖の一部を
ジペプチド甘味料とすることにより、上記問題点が総合
的に解決された低カロリー甘味組成物が得られるとの知
見に至り、本発明を完成したものである。The present inventors have solved the above-mentioned current situation, that is, the problems when using sucrose alone or dipeptide sweetener alone, and
In view of the fact that there is no fully satisfactory sweetener to replace sucrose, we are developing a low-calorie sweetener that is equivalent to or better than sucrose in taste and flavor, and that also suppresses increases in blood sugar levels as much as possible. We have conducted intensive research to obtain a low-calorie sweet composition that can be provided as a sweetener and have good physical properties, and by using a dipeptide sweetener as part of the sucrose, we have created a low-calorie sweet composition that comprehensively solved the above problems. The present invention was completed based on the finding that the following could be obtained.
すなわち、本発明は、蔗糖及び蔗糖の５０重量％以下の
ジペプチド甘味料を含有して成り、蔗糖の使用量を１／
２〜１／１００に減少できると共に、風味及び物性の優
れた低カロリー甘味組成物である。That is, the present invention contains sucrose and a dipeptide sweetener in an amount of 50% by weight or less of sucrose, and the amount of sucrose used is reduced by 1/2.
It is a low-calorie sweet composition that can be reduced by 2 to 1/100 times and has excellent flavor and physical properties.
以下、本発明を具体的に説明する。The present invention will be explained in detail below.
本発明で使用するジペプチド甘味料は、α−り一アスパ
ルチルーし一フェニルアラニン低級フルキルエステルで
、特にＡＰが甘味強度、経済性等から好ましい。蔗糖に
対するジペプチド甘味料の組成比は、蔗５１００重量％
に対し、ジペプチド甘味料が５０重量％以下であり、好
ましくは０．５〜３０重量％である。ジペプチド甘味料
が５０重量％以上になると、溶解性、分散性等の物性が
低下し、甘味質にもジペプチド甘味料単独使用の場合と
同様、厚みやまろやかさを欠く傾向が顕著になる。The dipeptide sweetener used in the present invention is an α-ri-aspartyl-phenylalanine lower furkyl ester, and AP is particularly preferred from the viewpoint of sweetness intensity and economical efficiency. The composition ratio of dipeptide sweetener to sucrose is 5100% by weight of cane sugar.
In contrast, the amount of dipeptide sweetener is 50% by weight or less, preferably 0.5 to 30% by weight. When the dipeptide sweetener exceeds 50% by weight, physical properties such as solubility and dispersibility deteriorate, and the sweetness tends to lack thickness and mellowness, as in the case of using the dipeptide sweetener alone.
本発明の低カロリー甘味組成物は、例えば、粉末、顆粒
、シロップ等あらゆる態様で使用できるが、粉末、シロ
ップの使用態様に比べ、予め、造粒した顆粒状で使用す
ることが、溶解性、分散性、安定性において好ましい。The low-calorie sweet composition of the present invention can be used in various forms, such as powder, granules, and syrup. Preferable in terms of dispersibility and stability.
すなわち、粉末の場合には、ジペプチド甘味料単独の場
合より溶解性、分散性が若干向上するものの、造粒品よ
りは劣る傾向にあり、シロップにした場合には、分散・
溶解性の低いジペプチド甘味料を予め、水に分散、溶解
する操作上の困難と、水分存在下において、長時間放置
することに対するジペプチド甘味料の安定性が問題にな
る。一方、蔗糖及びジペプチド甘味料のみで、又はその
他の賦形剤、結着剤等と共に造粒した場合には、蔗糖単
独の場合に比べ、吸湿性が低下し、ジペプチド甘味料の
分散・溶解性が向上するため、保存及び取扱いがきわめ
て容易となる。In other words, in the case of powder, the solubility and dispersibility are slightly improved compared to dipeptide sweeteners alone, but they tend to be inferior to granulated products.
Problems include the operational difficulties of dispersing and dissolving a dipeptide sweetener with low solubility in water in advance, and the stability of the dipeptide sweetener when left standing for a long time in the presence of water. On the other hand, when granulated with sucrose and a dipeptide sweetener alone or with other excipients, binders, etc., the hygroscopicity is lower than when sucrose alone is used, and the dispersion and solubility of the dipeptide sweetener is reduced. As a result, storage and handling become extremely easy.
本発明の低カロリー甘味組成物は、蔗糖単独の場合に比
べ、舌にまつわりつくような重くるしい甘味、いがらっ
ぽさ、ニゲ味が減少し、ベタつきやねばつきが、抑えら
れると同時に、蔗糖によるフレーバーの減少がなくなる
ため、スッキリとした甘味で、かつ、コク味も感ぜられ
るという特徴を有するものであるが、呈味性を更に改善
する目的で、グリシン、ＤＬ−アラニン、グルタミン酸
ナトリウム、グルタミン酸及び食塩の中から選ばれた１
種以上を併用してもよい。これらの成分の加配量は、蔗
糖及びジペプチド甘味料の組合せにより得られる呈味、
風味及び物性を損わない限り、特に限定されるものでは
ないが、例えば、グルタミン酸ナトリウムの場合、本発
明の組成物のうちＡＰに対し１５〜１００％程度が好ま
しく、グリシンの場合、好ましくはジペプチド甘味料の
２倍重量以下、ＤＬ−アラニンでジペプチド甘味料と同
量以下が好ましい。これらの第３成分は、蔗糖に対する
ジペプチド甘味料の使用量を増加する場合に、同一の甘
味強度における、本発明の組成物の使用量が減少し、計
量性等が低下するのを防ぐと共に、甘味に複雑性、変化
性をもたせ、コク味のある良好な甘味質とする。Compared to the case of using sucrose alone, the low-calorie sweet composition of the present invention reduces the heavy sweetness that sticks to the tongue, the bitter taste, and the bitter taste, and suppresses stickiness and stickiness. Since there is no reduction in flavor due to the flavor, it has a refreshing sweetness and a rich taste.However, in order to further improve the taste, glycine, DL-alanine, monosodium glutamate, 1 selected from glutamic acid and salt
You may use more than one species in combination. The amount of these ingredients added depends on the taste obtained by the combination of sucrose and dipeptide sweetener,
For example, in the case of monosodium glutamate, it is preferably about 15 to 100% based on AP in the composition of the present invention, and in the case of glycine, it is preferably dipeptide It is preferable that the amount of DL-alanine is not more than twice the weight of the sweetener, and that the amount of DL-alanine is not more than the same amount as the dipeptide sweetener. These third components prevent the amount of the composition of the present invention from decreasing when the amount of dipeptide sweetener used relative to sucrose is increased, and the measurability, etc., decreases at the same sweetness intensity. To give complexity and variability to sweetness and to have good sweetness with richness.
本発明のジペプチド甘味料組成物の代表的使用例として
は、いわゆるテーブルコースとしての調味甘味料が挙げ
られるが、この他、パン、デザート、ケーキ、キャンデ
イ−、チョコレート、チューインガム、クツキー、氷果
、プリン等の製パン・製菓原料、コーヒーホワイトナー
、泡立トッピング等の乳製品乃至は乳製品代替品、粉末
果汁、濃縮果汁等の飲料など、甘味を有するすべての食
品が対象となる。Typical examples of the use of the dipeptide sweetener composition of the present invention include seasoning sweeteners for so-called table courses; All foods with a sweet taste are eligible, including bread and confectionery ingredients such as pudding, dairy products or dairy substitutes such as coffee whiteners and foam toppings, and beverages such as powdered fruit juice and concentrated fruit juice.
次に、実施例により、本発明を更に説明する。Next, the present invention will be further explained by examples.
実施例１
低カロリー甘味組成物（Ａ）
蔗糖 ９９．５ 重量％
Ａ Ｐ ０．５
低カロリー甘味組成物（Ｂ）
蔗ｉＪ！ ９５ 重量％
八Ｐ ５
上記配合に従い、結合剤として水を７重量％添下し、押
出し造粒により、低カロリー甘味組成物（Ａ）及び（Ｂ
）を調製し、物性と官能を評価した。結果を第１表に示
す。Example 1 Low calorie sweet composition (A) Sucrose 99.5% by weight A P 0.5 Low calorie sweet composition (B) Cane iJ! 95% by weight 8P 5 According to the above formulation, 7% by weight of water was added as a binder, and low calorie sweet compositions (A) and (B) were prepared by extrusion granulation.
) was prepared and its physical properties and sensory properties were evaluated. The results are shown in Table 1.
第 １ 表
※ 溶解速度は、５００ｃｃビーカーに水を張り、マグ
ネチックスクーラーでやわらかく撹拌しながら、試料を
１，０ｇ添加して溶解時間を測定した。尚、同様の方法
で、ＡＰ原末の溶解速度を測定したところ、温水の場合
でも、ＡＰ原末がママコになり、５分間経過後も完全溶
解に至らなかった。Table 1* The dissolution rate was determined by filling a 500 cc beaker with water, adding 1.0 g of the sample while gently stirring with a magnetic cooler, and measuring the dissolution time. In addition, when the dissolution rate of the AP bulk powder was measured using the same method, even in the case of hot water, the AP bulk powder became lumpy and did not completely dissolve even after 5 minutes had elapsed.
実施例２
低カロリー甘味組成物（Ｃ）
蔗糖 ８９ 重Ｉド部ＡＰ
５
デキストリン ５７ミコールＮｏ、 １
日澱化学（（１）曹
Ｌ−グルタミン酸ナトリウム１．０
上記配合に従い、結合剤として水１２重量部を添加して
流動造粒法により、低カロリー甘味組成物（Ｃ）を調製
し、実施例Ｉと同様にして官能及び物性を評価した。結
果を第２表に示す。Example 2 Low calorie sweet composition (C) Sucrose 89 Heavy I part AP
5 Dextrin 57 Mycoll No. 1
Nippon Deka Chemical ((1) Sodium L-glutamate 1.0 According to the above formulation, 12 parts by weight of water was added as a binder and a fluidized granulation method was used to prepare a low-calorie sweet composition (C). The sensory and physical properties were evaluated in the same manner as in I. The results are shown in Table 2.
第２表
実施例３
第３表の配合に従い、低カロリー甘味組成物（Ｄ）、（
Ｅ）及び（Ｆ）を調製した。得られた３種類の組成物は
、いずれも、溶解性、分散性、流動性において、ＡＰ単
独の場合に比べて優れており、やや清涼感のある好まし
い甘味質でかつコク味も充分であるとの評価が得られた
。Table 2 Example 3 Low calorie sweet composition (D), (
E) and (F) were prepared. All of the three types of compositions obtained are superior in solubility, dispersibility, and fluidity compared to AP alone, and have a desirable sweetness with a slightly refreshing feeling and sufficient richness. It was highly evaluated.
第３表
以上の結果から明かなように、本発明の低カロリー甘味
組成物は、ジペプチド甘味料単独又は蔗糖単独の場合に
比べ、味、風味及び物性において改善された満足できる
品質の低カロリー甘味組成である。As is clear from the results in Table 3 and above, the low-calorie sweet composition of the present invention has a satisfactory quality of low-calorie sweetness that is improved in taste, flavor, and physical properties compared to the dipeptide sweetener alone or sucrose alone. It is the composition.
Claims (1)
チル−Ｌ−フェニルアラニンメチルエステルを含有する
ことを特徴とする低カロリー甘味組成物。 ２、上記甘味料組成物が造粒されたものであることを特
徴とする特許請求の範囲第１項記載の低カロリー甘味組
成物。[Scope of Claims] 1. A low-calorie sweet composition characterized by containing sucrose and α-L-aspartyl-L-phenylalanine methyl ester in an amount of 1 to 50% by weight of the sucrose. 2. The low-calorie sweet composition according to claim 1, wherein the sweetener composition is granulated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63297893A JPH01157354A (en) | 1988-11-25 | 1988-11-25 | Sweet composition having low calorific value |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63297893A JPH01157354A (en) | 1988-11-25 | 1988-11-25 | Sweet composition having low calorific value |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56039891A Division JPS57155965A (en) | 1981-03-19 | 1981-03-19 | Low-calorie sweetening composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01157354A true JPH01157354A (en) | 1989-06-20 |
Family
ID=17852474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63297893A Pending JPH01157354A (en) | 1988-11-25 | 1988-11-25 | Sweet composition having low calorific value |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01157354A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5401519A (en) * | 1992-03-09 | 1995-03-28 | Nisshin Seito Kabushiki Kaisha | Low calorie composite sweetener and a method of making it |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4930566A (en) * | 1972-07-19 | 1974-03-19 | ||
| JPS55111770A (en) * | 1979-02-06 | 1980-08-28 | Talres Dev | Peptide contazning sweetening composition and method |
| JPS57155965A (en) * | 1981-03-19 | 1982-09-27 | Ajinomoto Co Inc | Low-calorie sweetening composition |
-
1988
- 1988-11-25 JP JP63297893A patent/JPH01157354A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4930566A (en) * | 1972-07-19 | 1974-03-19 | ||
| JPS55111770A (en) * | 1979-02-06 | 1980-08-28 | Talres Dev | Peptide contazning sweetening composition and method |
| JPS57155965A (en) * | 1981-03-19 | 1982-09-27 | Ajinomoto Co Inc | Low-calorie sweetening composition |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5401519A (en) * | 1992-03-09 | 1995-03-28 | Nisshin Seito Kabushiki Kaisha | Low calorie composite sweetener and a method of making it |
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