JPH02234651A - Preparation of low cariogenetic food or drink - Google Patents

Abstract

PURPOSE:To provide a low cariogenetic food or drink having higher sweetness than that of palatinose alone and having a good taste by including the palatinose, palatinose syrup and, if necessary, any other sweetener. CONSTITUTION:Palatinose, palatinose syrup prepared as a by-product on the preparation of the palatinose and, if necessary, any other sweetener are added to a food or drink to provide the objective low cariogenetic food or drink. The palatinose syrup has a taste similar to that of sucrose, is considerably sweeter than the palatinose because the sweetness of the palatinose syrup is 70% of the sucrose based on the solid content of the syrup, and is low cariogenetic similarly to the palatinose. The palatinose syrup is a slightly crystalline syrup and the co-use of the readily crystalline, slightly water-soluble palatinose with the palatinose syrup permits to suitably use for foods or drinks difficulty utilized for the palatinose alone.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Application in Industry) The present invention relates to a method for producing a low-cariogenic food and drink using palatinose and palatinose honey.

(Prior Art and Problems) The present inventors have been conducting research on palatinose, which is a non-cariogenic IJ'' flavoring agent.
In No. 2, we describe a method for producing palatinose using immobilized enzymes, and that palatinose is a low cariogenic sweetener.
9 disclosed in Japanese Patent Application No. 55-1/17553
Palatinose is a non-cariogenic sugar that is obtained by the action of an enzyme called quinolinol herransferase, which converts sucrose into palatinose.The demand for palatinose has increased rapidly in recent years as a sucrose substitute crystal that does not cause tooth decay. It's growing. Palatinose is made from sucrose, and its side structure has been partially modified by the action of enzymes, so the taste is very similar to sucrose, and after ingestion, it is digested and absorbed and used as nutrients. The characteristics of its use in foods are similar to that of sucrose, but its solubility in water is slightly lower than that of sucrose, so when used alone in foods such as jams, jellies, and yokan, etc., which utilize the water retention properties of sugar, Because crystals tend to precipitate and the sweetness is about half that of sucrose, the sweetness may be too refreshing. Therefore, the inventors wanted a sweetener that could be used in combination with palatinose for such food groups, had low cariogenicity, good taste, and exhibited the characteristics of palatinose. In developing sexual foods and drinks, we discovered that the taste of palatinose nectar obtained as a by-product of varadinose is similar to sucrose, and -14"
The present invention has been based on the discovery that the solubility is 10% of sucrose on a solid content basis, which is considerably higher than that of varadinose.It has a low cariogenicity like palatinose, and can be suitably used in foods where palatinose alone cannot be used. Don't complete it.

(Means for solving the problem) Palatinose nectar is a nectar obtained as a by-product when converting sucrose into palatinose.9 Palatinose is produced by processing bacterial cells with glucosyltransferase activity into granular immobilized enzymes. BX40, p in an unpacked column
A sucrose solution adjusted to l+5.5 was poured dropwise at a temperature of 25°C to react. Palatinose accounts for 85% of the sugars in the reaction solution flowing out from the column, but it also contains trehalulose, isomaltose, isomeletitose, fructose, glucose, sucrose, and the like. The reaction solution is desalted using an ion-exchange resin, concentrated under reduced pressure, added with Varadinose powder at BX70 or higher, and crystallized. After the process of decoction sugar, auxiliary crystals, and centrifugation, it is separated into crystals and shaken honey. It is palatinose, and the palatinose in the mitsu is further concentrated and the palatinose in the mitsu is about 20
Repeat the crystal collection process until X.

The final honey is decolorized using an ion exchange resin and then concentrated under reduced pressure to become Palatinose honey. An example of analysis of palatinose honey is shown below.

Item Analysis value Is Solid content 71±1% Sugars (solid content -05)% Ash content 003% or less F Color value (AI value) 150 or less pl+ 4.5±1.0 ISC 87.5 + 1% ( Solid content - 05)% or more《}03% or less 150 or less 40±10 Sugar composition example of Palatinose honey Sugar Constituent ratio % Fructose 191 Glucose 15.3 Sucrose 0.9 Palatinose 19.4 Trehalulose 406 Isomaltose 30 Others 11 Trehalulose, the main component of palatinose honey, is a non-cariogenic and anti-cariogenic carbohydrate like palatinose, as is clear from Experiment 1.2 shown later.
Palatinose honey, which contains more than 60% trehalulose and isomaltose, is also cariogenic in itself, as shown in Experiment 3. From this, palatinose honey has a slightly higher solubility in water than sucrose, so when producing low cariogenic foods and drinks, it is difficult to use palatinose in food group L due to its low solubility.
By using this in combination with palatinose honey, it has become possible to suitably produce low-cariogenic foods and drinks. Palatinose honey is a hard-to-crystallize honey that has moisture absorption and moisturizing properties similar to those of invert sugar, and can be used not only as a sweetener but also as a viscosity-imparting agent, humectant, anti-crystallization agent, shine, and body-imparting agent.

In addition, like palatinose, trehalulose, the main component of palatinose nectar, is difficult to be hydrolyzed by acids and does not deteriorate even when used in acidic foods such as soft drinks. Palatinose nectar can be heated at 100°C for 1 hour. It will be slightly colored, but its flavor will not change. A boiling temperature of 120-140°C gives a preferred flavor. During fruit processing, products are created that make use of the aroma of the raw fruit. In addition, when Palatinose honey is added to isomerized liquid sugar, sorbitol, glucose liquid, starch syrup, maltose, isomaltosylglucose, maltitol, lactitol, and other sugar liquids or sugar alcohols that have inferior taste compared to sucrose, It has the effect of improving its taste quality, richness, and persistence of sweetness. In addition, when mixed with high-intensity IJ flavoring agents such as aspartame, stevioside, glycyrrhizin, and saccharin, the taste quality of these high-intensity sweeteners is improved, the characteristic bad aftertaste is eliminated, and desirable low cariogenicity is achieved. It becomes syrup.

Paradinose is convenient for children to use in combination with palatinose and one or more of these, and blends well with other taste-producing substances, so it can be added to normal foods and drinks. It can be freely used to add flavor to good crystals and improve taste. For example, table syrup, sauce, mirin, etc.)
-], can be used in various seasonings such as tsusing. In addition, fruit dumplings, jams, marmalates, pace 1 types, chewing gum, soft candies, creams, donuts,
Sponge cake, cookies, pies, puddings, celery, cassudella, bean paste, yokan, ice cream, fruit pickled in syrup, pickled ¥&A, ham, sausage, kamaboko, chikuwa, delicacies, tsukudani, canned goods, lffc ii! It can be used to sweeten various foods and beverages, such as coffee, cocoa, various juices, soft drinks, powdered drinks, premixes, and crystals. It can also be used as feed for livestock and bedding. In addition, it can also be used as a sweetener for Yuma, oral cleansers, tablets, and pharmaceutical crystals. 9. Foods and drinks here include not only sweeteners including palatinose and palatinose honey; 11. Favorite foods; It refers to all things that are used orally, such as feed, cosmetics, and pharmaceuticals, and the method of containing them does not matter.

[Effect of the invention 1 Palatinose is a sweetener that does not cause cavities, and demand has been rapidly increasing in recent years as a substitute for sucrose. When used alone in foods that require water retention, palatinose tends to precipitate crystals, and its sweetness is about half that of sucrose - making it too crispy, making it difficult to use palatinose alone. There was a case. For these food groups, it has a low cariogenicity and a high degree of cariogenicity of -11 degrees, and by using Varadinose honey with good quality in combination with other sweeteners, it is more suitable than ever and has a wide range of low cariogenicity. Manufacturing of food and drinks is possible fj
It becomes L.

Whether palatinose or varadinose honey can be freely used to produce low cariogenic foods and drinks, the invention will be explained in detail through experiments below.

Experiment 1 Cariogenic bacteria S. mUI. an
Acid production experiment of caries Original work by S. m old a n s H'r 81
/18 Various bacterial strains were added to Bill Broth.
After culturing overnight in Dil'co I-aboracories, the bacteria were collected by centrifugation. After washing the bacteria with 5 mH phosphate buffered saline, they were suspended in the same solution to a concentration of 28% (wet weight m/volume).

Add h% sucrose, trehalulose to 04ml of this concentrated bacterial solution,
Added 16ml of palatinose. Reaction solution pl+ is 1N
After adjusting Na01 to +3117.0 with a solution, the reaction was started at 37'C, and the pl of the reaction solution after 48 hours was
Do not measure the l value.

Results: In the reaction solution containing sucrose, the PLL value decreased within a few minutes after the start of the reaction in all bacterial strains, and the PLL value was below 15.5, which is in the acidic range that causes cavities. There was almost no acid production, and a slight decrease in 1)11 was observed in some strains, and as with the palatinose-added group, no acid production was observed.

PLL value strain after 48 hours of trehalulose addition reaction solution p I-1 value old 8148 c) 7.15 HT6801(c) 6.58 6715 Q) 7.35 E 49 a 7.35 FA I b 6.63 NCTC 0449(c) 7.17NCTC 04
49(c) 7.12B 13 d) 7.35 HT703(e) 6.80 0HZ175(r) 6.811 Experiment 2 Caries induction experiment 1 of Laso I ~ by Trehal 1 Kuos 15
Antibiotics were administered to 1 day-old SD male rats to suppress rat-specific 121 cavity bacteria, and then s. mutans 6715 strain with a pipette]
Infection was achieved by one inoculation. At the same time, caries-inducing feed 56
χ Contains sucrose is shown in the table below. (Tre), palatinose (Pal), and wheat flour (Osama) were each fed a predetermined amount of feed. The rats were sacrificed on the 55th day after the bacterial inoculation, and the caries score and plaque index were calculated.

Results Caries induction by feed Results feed Plaque score Caries score 1. Suc
56%: 0.67±0.25 53.35±
22052. rreδ6% 0.28+0.05
7.45 -1- 1.423. Pal 56
X 0.36-1-0.08 7.20±1.
694 y 56X 0.35+0.68
5.02 -1- 1.675. Suc 2&%
0.59+0.14 39.93+13.46
6. Suc 28X O. 27±0.05
23.8S±4961- 1r (1'28% 7. Suc 2B% 0.44±0.1/l
30.60± 844+ Pal28X 8. Suc 28% 035±0.09 27
．． 93±8794 Tre14%IPa114% 9. Sucl6.8X 0.43±0.07
27.05±96110 Suc16.8% 02
2±0.04 18.4g-I- 3.86+
Tre39.2% 11. SuC16.8% 0.32±0.07
27.2S±60{}+Pal39.2% 12. Suc16.8% 0.213±0.04
' 19.61-1- 4.76+Trct
9.6X + Pall9.6% The results of this experiment show that trehalulose, like palatinose, is non-cariogenic and has stronger anti-cariogenic properties than palatinose. A mixture of equal amounts of trehalulose and palatinose has also shown anti-caries properties.

Experiment 3 Plaque formation experiment using Palatinose honey S. Plaque formation experiments using S. mutans were conducted using the glass rod method. The palatinose honey used in the plaque production experiments and Examples had the sugar composition shown above.

[Experiment method] Brain Herr 1 ~ Infusion Pros l 2 (BIII broth, g) L, Co-4 0.2%
A culture medium prepared by adding sugars at predetermined concentrations as described below to each test tube was prepared in 10 ml test tubes. At this time, the basal medium and sugar are 2
Autoclave the double concentration separately (120℃.15
The sugar composition of each medium is as shown below, and the symbol of the medium is shown in parentheses.
Glucose 0.2X (COI1tr01)2. Sucrose 1.0% (Suc 1%)3 Sucrose 20%
(SUC 2%) 4 Sucrose 4.0% (Suc
4%)5. Sucrose 4% 1 Palatinose 1% (Suc l
+P 1%) 6 Sucrose 4% 1 Palatinose 2% (Suc
4+P2%)7. 4% sucrose → 4% palatinose (
Suc 4+P 4%) 8 Parat/-su 4% (
Pal 4%) 9 Sucrose 4% {Palatinose honey 2% (
Suc 4 1PH26A) 10 Sucrose 4%. }Palatinose i 4
uc 4 + PH 4%) 11 Palatinose honey A containing hydrolyzed sucrose
X(IIPH 4%) 12ha7-F-/-SumiA X(P}{4%) The strain used was s. mutans Hr8148 (SCrO
Type: C). Bllll brot wood fungus strain
Incubate the cells with 11 liters, and insert a glass rod with a diameter of 3 mm into 111 ml.
7 cells were planted in test tubes, cultured anaerobically at 31°C, and cultured for 4 days while renewing the medium every day. At the end of the test, the test tube was removed and the state of the insoluble glucan attached to the glass rod was examined.

[Experimental Results] Deposition of insoluble glucan was observed on the surface of the glass rod in the Suc 1 and 2.4% groups in which sucrose was added to the medium, depending on the concentration of sucrose added. In addition, a slight amount of insoluble glucan was observed in the Suc + Pal 1% and Suc + PH 2% groups, but other sucrose, palatinose, and 1%
: In the area using palatinose honey, no deposition of insoluble glucan was observed, and the formation of dental plaque from sucrose was suppressed, indicating that palatinose honey has cariogenic properties similar to palatinose and trehalulose.

Example 1 Milk caramel Boil raw material 51《Q of recipe 1 in the air to 118°C in a 101-vol. Added recipe 2 and stirred for another 30 minutes.9 This was poured onto a cooling plate, rolled out to a thickness of 1 cm using a roller, and cut into 2 cm square pieces to make a product.The fontan in recipe 2 is Palatinose 50.
70 parts of palatinose syrup is boiled down to 16% water content.
Formula 1 Paradinose Palatinose Shiloh Soft” (8 x Evaporated milk (concentration 281) Hydrogenated fat emulsifier Formula 2 Fontan fragrance 170 g 71) 1.000 g 1040 g 188 g 1.5g g g] 5 The crystal has a moderate and elegant taste, is a good milk caramel with a milky flavor that melts in the mouth, and exhibits viscoelasticity, crisp texture, and excellent gloss. 40
The shape retention was good even under the storage temperature condition of °C, and the condition was good after 6 months of storage and no difference was observed from the time of manufacture.9 Example 2 Montelimar Nougat was added to well-beaten egg whites The palatinose syrup and starch syrup listed in Table 1 were added to create a basic frappe.The raw materials of 9 formulations 2 were boiled down to a water content of 16%, then cooled, and 59% of palatinose powdered sugar was added at 50°C to form a fondant.

Fondant was added and mixed to the basic frappe, then finely crushed almonds were added, and the product was cut into 2 cm squares and cooled.

Mixture table 1 Egg white 300g Ha7
blood. /-Sushi D7' (BX87.5) 1000
g starch syrup (BX 87)]
．． 60 g Mixture Table 2 Palatinose Paradinose Syrup (BX 71) Starch syrup (BX 87) Palatinose Powdered Sugar] 600 Almond 1 x 1.2 5 0 g Crystal is a nougat that takes advantage of the elegant sweetness of almond flavor. There was no change in taste or texture even after 6 months of storage.

Example 3 Cream Fondant Jacket I Cook the ingredients in Table 1 at a temperature of 125
Boil down to °C, add pre-warmed orange juice, cool to 40 °C, add a small amount of palatinose powdered sugar and butter, and boil for 30 minutes. After stirring, store and prepare the product 7,:9 Formula 1 Palatinose 420 g
BX 87) 1. 30
g Palatinose syrup (BX71) 290
g Evermilk 140
g water 60
yr. Formulation table 2 Concentrated orange juice (1/5 concentration) 34 g Butter 75 g Crystal is a cream fondant with a fine-grained, smooth crystalline dispersion, and when molded in a mall starch, it will not hold. It has a good shape and is easy to handle. Fondant is used in various hardnesses depending on the purpose, but basic fondant has a palatinose content of 40-7.
0 W/w%, and can be adjusted to Hakusan by varying the boiling temperature from 108 to 115°C.9 Example 4 The raw materials listed in Table 1 were placed in a hard jelly jacket heated concentration pot and the temperature was 90°C. After heating and melting, add the raw materials in recipe table 2,
Boil it down to a temperature of 110℃, add fruit juice and flavor just before stopping heating, pour it into a mold, cool it, cut it, and cut it into 6 pieces.
After drying in a ventilation dryer at 0°C for 18 hours, it was packaged. Recipe 1 Agar 1g Water
29g Formulation Table 2 Palatinose 100g Varadinose Syrup (BX71) 420g Concentrated Orange Juice (1/5 Concentration) 10g Orange Flavor (llg Crystal is an elegant hard jelly that brings out the taste of fruit juice with a soft texture. There was no change in quality even after 6 months of storage.9 Example 5 Ijigo Jam ■Crushed strawberries were placed in a jacket-type concentrator, heated and stirred to dissolve varagenose, and the solid concentration was reduced to approximately 60, add palatinose syrup and bring to a boil, add Bekudine solution to this, stop heating, add citric acid while stirring vigorously, dispense into 100 ml glass containers and let cool naturally9. Recipe list Strawberry fruit 3500 g Palatinose 530 g Palatinose syrup (Bx11) 2200 g Pectin (
Rabbid set f 15 () Sao) 1.2
g citric acid 15
The crystal is refreshing 1] It's a high-quality jam with a nice strawberry flavor. Even after storage for 6 months, there was no precipitation of crystals, the texture was good, and no mold was observed.

Example 6 Composition table for soft drinks containing fruit juice Concentrated apple juice (1/5 concentration) Palatinose Palatinose syrup (BX 71) Malic acid citric acid Apple flavored crystal is a sweet 5J with a smooth apple flavor. It is a refreshing soft drink.

Example 7 Mix a predetermined amount of sweetener and 60 parts of fresh bean paste in a kneading pot, add water, bring to a boil, pass through a hair sieve to remove impurities, and add the remaining 240 parts of raw bean paste to it. The mixture was added and kneaded thoroughly until the water content in the bean paste was about 35%.

Combination table Palatinose 78 g Palatinose syrup (BX71) 326 g
Fresh bean paste 300g water
141g Compared to products using sucrose, this product has a smooth texture with less sweetness and no starch graininess.
920°C, 5 with good color and well-balanced taste
In a storage test that was kept in a constant temperature and humidity chamber set at 5% relative humidity for 5 days, there was almost no difference in the amount of water evaporation or crystal precipitation compared to products using sucrose, and the gloss was almost the same as the state at the time of manufacture. 9 Example 8 Mix and dissolve the ingredients in the ice cream recipe table using a Basterizer at a temperature of 80'C for 10 minutes, and then apply 1. 0 0k
g/t:, Refrigerated at 4°C for 1' after passing under GO'C conditions! It was aged within lf. Cream this with 5 volumes of freer, 1. Pour into a 00ml container and store in the refrigerator at -30'C.

Mixing table Paradinose 720 g Ha7-
r-/- Sushi D 7' (BX 71) 1 6
80g milk 40
00g fresh cream 1650
g Skimmed milk powder 600 g Stabilizer 2-5 g Water
1.342 g Wani Ruff I/- Bar 1.5 g Crystal milk solids 8-0%, non-fat milk solids 10-8%, total solids 38
-7%. The freezing point is -3-3°C, and the ice cream is smooth with small ice crystals and has a refreshing milky taste.

Example 9 After heating and dissolving the fruit jelly gelling agent in a predetermined amount of water at about 60°C, add the other ingredients listed in the recipe list, dissolve, and mix.9 This was heated and sterilized at 100°C through a heat exchanger. The product was filled into an 80 ml cup.

Combination table Palatinose 800 g Palatinose syrup (BX71) 2100 g
Concentrated cloudy apple juice (1/4 concentration) 875g Gelling agent (
Carrageenan preparation) 4-Og citric acid
/'I. Og malic acid
1g sodium citrate
29g apple flavor
10g water
5725 g Crystal has a solid content of 30%, p
The good sweetness of f'L brings out the fresh taste of fruit, which is why the gel crumbles smoothly on the tongue. Gives a sense of luxury.

Example] 0 Using a gummy jelly vacuum cooker, palatinose and palatinose syrup were heated and dissolved at 100°C, and maltopentaose was further dissolved and concentrated under reduced pressure to Bx88. Mix gelatin solution with this, add 50% citric acid solution,
- Bars and color were added and mixed and poured into a starch box at 75°C. The product was dried under a dry light for 24 hours in a ventilation dryer at 35°C.

Composition table Varadinose 450 g Varadinose syrup (BX71) 1000 g Maru・Pentaose 80 g Gelatin (acid treated) 120 g Cucic acid 58 Orange flavored carotene water g g g Crystal is viscoelastic and relatively strong. ．． Example 1: A gummy jelly with favorable l-ing properties and taste L- Sponge cake A sponge cake was manufactured according to the standard method using the raw materials shown in the recipe below.9 Recipe: Raw eggs 200 g Flour (weak 1 minute) 120 'g
Palatinose syrup (BX 71) 1 0
6 g Varadinose powdered sugar 25
g Xanthan gum 0-6 g Emulsifier (rigot ester SP) 9-2 g Baking powder 2-4 g Flavoring
The sponge cake was a bit chewy and melted in the mouth, with just the right amount of sweetness and flavor, and there was no precipitation of crystals and no change in quality was observed even after long-term storage.

It is a yogurt with an increased flavor.

Example 12 Yogurt skimmed milk powder and sugar were each dissolved in prescribed water and then sterilized separately at a temperature of 90°C for 15 minutes9.
℃, add the starter, mix, ferment in a constant temperature bath at 42℃ until the acidity reaches 0.75%, then reduce the temperature to 0.
Store at -5℃ Zur9 recipe list

Claims (1)

[Claims] 1. A method for producing a low-cariogenic food or drink characterized by containing palatinose and palatinose nectar. 2. A patent claim characterized by containing palatinose and palatinose nectar together with other sweeteners. range 1
Method for producing low-cariogenic foods and drinks described in Section 1.