JPH01157355A - Sweetener composition containing sorbose - Google Patents
Sweetener composition containing sorboseInfo
- Publication number
- JPH01157355A JPH01157355A JP62314117A JP31411787A JPH01157355A JP H01157355 A JPH01157355 A JP H01157355A JP 62314117 A JP62314117 A JP 62314117A JP 31411787 A JP31411787 A JP 31411787A JP H01157355 A JPH01157355 A JP H01157355A
- Authority
- JP
- Japan
- Prior art keywords
- sorbose
- sweetener
- glutamate
- sodium
- sweetness
- 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
- LKDRXBCSQODPBY-AMVSKUEXSA-N L-(-)-Sorbose Chemical compound OCC1(O)OC[C@H](O)[C@@H](O)[C@@H]1O LKDRXBCSQODPBY-AMVSKUEXSA-N 0.000 title claims abstract description 35
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 30
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 30
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 13
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 abstract description 13
- 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 13
- 239000005720 sucrose Substances 0.000 abstract description 13
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000008122 artificial sweetener Substances 0.000 abstract description 2
- 235000021311 artificial sweeteners Nutrition 0.000 abstract description 2
- 235000021096 natural sweeteners Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000019629 palatability Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000004378 Glycyrrhizin Substances 0.000 description 2
- 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 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 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 2
- 229960004949 glycyrrhizic acid Drugs 0.000 description 2
- 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 2
- 235000019410 glycyrrhizin Nutrition 0.000 description 2
- 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 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- 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 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- ZSLUVFAKFWKJRC-IGMARMGPSA-N 232Th Chemical compound [232Th] ZSLUVFAKFWKJRC-IGMARMGPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 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
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229910052776 Thorium Inorganic materials 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 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 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 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 1
- 235000020279 black tea Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- UJKDYMOBUGTJLZ-RUCXOUQFSA-N ksc605q1h Chemical compound OC(=O)[C@@H](N)CCC(O)=O.OC(=O)[C@@H](N)CCC(O)=O UJKDYMOBUGTJLZ-RUCXOUQFSA-N 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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、良好な甘味質を有し、砂糖使用品に匹敵する
嗜好性を有するソルボース含有甘味料組成物に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a sorbose-containing sweetener composition having good sweet taste quality and palatability comparable to sugar-based products.
（従来の技術）
甘味料としては、古来、蔗糖が代表的なものであり、そ
の優れた甘味質は他の追随を許さない。(Prior Art) Sucrose has been a typical sweetener since ancient times, and its excellent sweetness is unrivaled.
しかしながら、蔗糖は高カロリーであって、その過剰摂
取は、肥満ある匹は種々の病気の元となるほか、鬼歯の
原因にもなるという欠点がある。この欠点は、近年強く
意識されるようになシ、それにともない、蔗糖に代る低
カロリーないし無カロリーの甘味料に対する関心が高ま
っている。この塊の甘味料としては１合成甘味料もある
が、安全性の点で問題があった）、それほど問題がなく
ても、消費者が心理的に嫌う傾向が強くなってき之こと
もあって、グリチルリチン、ステビオサイド。However, sucrose has a high calorie content, and its excessive intake can cause various diseases in obese animals, as well as cause tooth problems. This drawback has become more acutely recognized in recent years, and as a result, interest in low-calorie or no-calorie sweeteners to replace sucrose has increased. There are some synthetic sweeteners that can be used as sweeteners in this category, but they have had safety issues.) Even if there are not many problems, consumers have a strong tendency to dislike them psychologically. , glycyrrhizin, stevioside.
フラクトオリゴ糖など、天然由来のものが注目されてき
ている。しかしながら、これらの甘味料は。Naturally derived products such as fructooligosaccharides are attracting attention. However, these sweeteners.
砂糖と比較すると、味質などの点において砂糖と比較し
て劣るものとなっている。友とえば、グリチルリチンは
、蔗糖と比較して５０〜１００倍。When compared to sugar, it is inferior to sugar in terms of taste quality etc. For example, glycyrrhizin is 50 to 100 times more abundant than sucrose.
純品においては２５０倍の甘味度を有しながら。While the pure product has 250 times the sweetness.
甘味が遅効性であシ、シかも不快な後味を残すという欠
点がある。The drawback is that the sweetness is slow-acting and leaves an unpleasant aftertaste.
こうした中で、檀々ある低カロリー甘味料中、ソルボー
スは、苦み、嫌み、後味などがなく、蔗糖にきわめて近
いざわやかな先せ味を有する甘味料として特徴付けられ
るが、甘味が若干弱く、そのために蔗糖と同等の甘味を
得る几めには、よシ多くの量を添加しなければならない
という欠点を有する。Under these circumstances, among the many low-calorie sweeteners, sorbose is characterized as a sweetener that has no bitterness, unpleasantness, or aftertaste, and has a crisp aftertaste that is very similar to sucrose. It has the disadvantage that in order to obtain the same sweetness as sucrose, a much larger amount must be added.
（発明が解決しようとする問題点）
本発明は、上記のソルボースを甘味料として用いる場合
の間、１１点、すなわち、ソルボースの甘味度が↓５４
砧と比奴して弱いことによシ、蔗糖の甘味に１Ａａ之使
用者に甘味の不足感？与え、これらの菱用者においてソ
ルボースの嗜好性が低下する点を改善し、よシ蔗楯に匹
敵するソルボース含有甘味料組成物を得ることを目的と
する。(Problems to be Solved by the Invention) In the present invention, when the above-mentioned sorbose is used as a sweetener, the sweetness level of sorbose is 11 points, that is, the sweetness level of sorbose is ↓54.
Compared to Kinuta, it is weaker than Kinuta, and 1Aa users feel a lack of sweetness due to the sweetness of sucrose? The purpose of the present invention is to provide a sorbose-containing sweetener composition that is comparable to yoshi-yoshi-tate by improving the decreased palatability of sorbose in these consumers.
（問題点を解決するための手段）
本発明者らは、上記ノルボース含有甘味料における問題
点の解決につき鋭意研究を重ねた結果。(Means for Solving the Problems) The present inventors have made extensive research into solving the problems in the above-mentioned norbose-containing sweeteners.
ソルボースにＬ−グルタミン酸−ナトリウムを併用する
と、良好な甘味質が発現し、蔗糖の場合に近い、高い嗜
好性を有する甘味料になるとの知見を得１本発明を完成
したものである。The present invention was completed based on the knowledge that when sorbose and sodium L-glutamate are used in combination, a good sweet taste is expressed and the resulting sweetener has a high palatability similar to that of sucrose.
す々わち１本発明は、少なくともソルボース。One aspect of the present invention is at least sorbose.
Ｌ−グルタミン酸−ナトリウムを含有する。改善され九
せ味を有するソルボースを含む甘味料組成物である。Contains sodium L-glutamate. A sweetener composition comprising sorbose having an improved bitter taste.
本発明の甘味料組成物において、ソルボースは甘味料の
全部または一部を構成する。他の甘味料と併用する場合
、ソルボースは全甘味料に対し５゜−以上用いられる。In the sweetener composition of the present invention, sorbose constitutes all or part of the sweetener. When used in combination with other sweeteners, sorbose is used at least 5° relative to the total sweetener.
組み合わせる甘味料は、蔗糖。The sweetener used is sucrose.
ぶどう糖、果糖、異性（′＃：、ｍ、その他糖、ソルビ
トール、マルチトールなどの糖アルコール、ソのほかの
糖類、サッカリン、アスパルテーム、ステビオサイドな
どの天然もしくは人工の甘味料のいずれも使用できる。Any of natural or artificial sweeteners such as glucose, fructose, isomeric sugars, other sugars, sugar alcohols such as sorbitol and maltitol, other sugars, saccharin, aspartame, and stevioside can be used.
なお、ソルボースおよびＬ−グルタミン酸−ナトリウム
の濃度は、目的とする製品の種類、併用するそのほかの
原料によ〕異な夛、その都度最適の濃度を設定すればよ
＾が、具体的には１例えば。Note that the concentrations of sorbose and sodium L-glutamate vary depending on the type of target product and other raw materials used together, so the optimal concentration should be set each time, but specifically, for example, .
卓上甘味料においては、ソルボース１５Ｆ／＃の濃度で
用いる場合、Ｌ−グルタミン酸−す） ＩＪウムをｏ、
ｏ ｏ ｏ ｓ〜０．１ ｒ／ｄＪ？の濃度となるよう
に配合したもので良好な結果が得られる。In tabletop sweeteners, when used at a concentration of Sorbose 15F/#, L-glutamic acid (L-glutamic acid),
o o o s~0.1 r/dJ? Good results can be obtained when the concentration is as follows.
また、上記に例示した成分以外の任意の原料成分につい
ては１本発明の目的を逸脱しない範囲での添加は、当然
可能である。Moreover, it is of course possible to add any raw material components other than those exemplified above without departing from the purpose of the present invention.
（発明の幼果）
本釦明は、ソルボースおよびＬ−グルタミン酸−１トリ
ウムを含む仁とによる良質の甘味の発現に：より、工）
砂糖に近い嗜好性が得られる。(Young fruit of the invention) Honkanmei is produced by the development of high-quality sweetness due to the kernels containing sorbose and L-glutamic acid-1 thorium.
A palatability similar to that of sugar can be obtained.
（実施例） 実施例１ Ｌ−グルタミン酸−ナトリウム０．５ｆｌｄｌ。(Example) Example 1 Sodium L-glutamate 0.5 fldl.
０．０５ ｒ／ｄｊ、 ０．００５ Ｐ／ｄｊオよびｏ
、ｏｏｏｓＰ／＃と、Ｌ−ソルボース５９／ｃｔｔおよ
び３？／μを含゛有する水溶液をそれぞれ調製した。0.05 r/dj, 0.005 P/dj o and o
, ooosP/# and L-sorbose 59/ctt and 3? Aqueous solutions containing /μ were prepared respectively.
得られた各サンプルの甘味質について、味覚パネル８名
によ、り官能評価を行った。この結果、Ｌ−グルタミン
酸−ナトリウム濃度０．５ｔ／ｄｌのものでは、Ｌ−グ
ルタミン酸−ナトリウムの味が強く、甘味料としての使
用は不適当であっ友が１表１に示すように０．０５ ｆ
／ｄｌのものでは、Ｌ−ソルボース単独のものより甘
味にこくがあシ、甘味度も勝っていた。The sweet quality of each sample obtained was subjected to a sensory evaluation by eight taste panels. As a result, when the sodium L-glutamate concentration was 0.5 t/dl, the taste of sodium L-glutamate was strong and it was inappropriate to use it as a sweetener. f
/dl had a richer sweetness and superior sweetness than the L-sorbose alone.
表 １
注）ＭＳＧ：Ｌ−グルタミン酸−ナトリウム実施例２
組成
Ｌ−ノルボース ５ ｆ／ｄｔＬ−グルタ
ミン酸−ナトリウム ｏ、０５ ｔ ／ｄｔ上記２成
分を含む水溶液１ｏ ｏ＊（６ａｔ；）に。Table 1 Note) MSG: Sodium L-glutamate Example 2 Composition L-norbose 5 f/dt Sodium L-glutamate o, 05 t/dt Aqueous solution containing the above two components 1o o*(6at;).
日東紅茶よシ購入した紅茶ティーバッグ１個を入れたと
ころ１表２に示すようにＬ−ソルボース単独のものより
も甘味が勝っていた。When one black tea bag purchased from Nitto Kocha was added, as shown in Table 1 and Table 2, the sweetness was superior to that of L-sorbose alone.
表 ２
注）＋１→＋２甘味度の上昇？示す
実施例５
組成
Ｌ−ソルボース ５ ｒ／ｄｔＬ−グルタ
ミン酸−ナトリウム ０．０５ ｒ／ｄＪ上記水上記
水溶液泡１０名ルによって評価した。Table 2 Note) Increase in sweetness level by +1 → +2? Example 5 Composition L-Sorbose 5 r/dt L-Sodium Glutamate 0.05 r/dJ The above water was evaluated by 10 people using the above aqueous solution foam.
なお、この場合の甘味度は、Ｌ−ソルボース単独で０．
５ｒ／ｄｊの濃度で用い友場合を１とし、Ｌ−ソルボー
スの濃度を順次高め定ものと比較、甘・味が最も近いと
パネルが判断し几ものの濃度の倍率を示す。In this case, the sweetness level of L-sorbose alone is 0.
The case where L-sorbose is used at a concentration of 5r/dj is set as 1, and the concentration of L-sorbose is increased sequentially and compared with that of the standard one.The panel judges that the sweetness and taste is the closest, and the concentration of the solid one is shown.
表 ３
実施例４
組成
■Ｌ−ソルボース ５ｙ／ｃＬｔＬ−グルタ
ミン酸−ナトリウム ０．０５ ？／ｄｌ■蔗 、ｍ
５ ｒ／＃上記水溶
液を２名のパネルによって評価し九ところ、Ｌ−ソルボ
ースとＬ−グルタミン酸−ナトリウムを用いｔものの方
が、蔗糖金剛い九ものよシも「こぐ」、「厚み」におｈ
て好ましいという結果が得られた。Table 3 Example 4 Composition ■L-sorbose 5y/cLtL-sodium glutamate 0.05? /dl■蔗,m
5r/# The above aqueous solution was evaluated by a panel of two people, and it was found that the one using L-sorbose and sodium L-glutamate was better in terms of "rowing" and "thickness" than the one containing sucrose. h
A favorable result was obtained.
パネル１
蔗糖を用いたものとＬ−ソルボースのもので甘味度はよ
く似ている。甘味以外に不快な味は感じられない。Panel 1 The sweetness levels are very similar between those using sucrose and those using L-sorbose. Other than sweetness, I can't feel any unpleasant taste.
パネル２
十分蔗糖に匹敵する床である。かえって「こく」や「厚
み」は勝っている。Panel 2 The floor is comparable to sucrose. On the contrary, it is superior in body and thickness.
Claims (2)
−グルタミン酸−ナトリウムを含有することを特徴とす
るＬ−ソルボースを含む甘味料組成物。(1) In a sweetener composition containing sorbose, L
- A sweetener composition containing L-sorbose, characterized in that it contains sodium glutamate.
ボース比１／１００００以上１／５０以下である特許請
求の範囲第１項記載のソルボースを含む甘味料組成物。(2) The sweetener composition containing sorbose according to claim 1, wherein the amount of sodium L-glutamate added is at a ratio of 1/10,000 to 1/50 of sorbose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62314117A JPH01157355A (en) | 1987-12-14 | 1987-12-14 | Sweetener composition containing sorbose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62314117A JPH01157355A (en) | 1987-12-14 | 1987-12-14 | Sweetener composition containing sorbose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01157355A true JPH01157355A (en) | 1989-06-20 |
Family
ID=18049448
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62314117A Pending JPH01157355A (en) | 1987-12-14 | 1987-12-14 | Sweetener composition containing sorbose |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01157355A (en) |
-
1987
- 1987-12-14 JP JP62314117A patent/JPH01157355A/en active Pending
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