JPH02504582A - bulk agent - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] This application is based on CI of pending application No. 124.691 filed on November 24, 1987. P and proposed by 37C, F, R, l 1.132 dated October 12, 1988. Contains data contained in affidavits issued.

background The present invention generally relates to bulking agents suitable for addition to foods. In particular, the present invention stipulates The present invention relates to a bulking agent suitable for replacing sucrose added to food.

Sucrose (alpha-sea glucopyranosyl-β-D-fructofuranoside) Also known as sucrose or beet sugar, it is a sweetener that adds sweetness to foods and drinks. and is widely used. However, sucrose can cause tooth decay and is high in calories. have For these reasons, sucrose and other sweeteners that have such drawbacks Significant efforts are being made to reduce the amount of food intake.

As a result of these efforts, high sweetness/low calorie products such as aspartame and saccharin Sweeteners have gradually become popular. High sweetness like aspartame By using a small amount as a sweetener (high sweetener), it can be especially effective for the taste of sucrose. reproduction However, even with such high sweeteners, the formula Other properties of sucrose that are important for its function in tedfood) will not be reproduced. In particular, sucrose, as a result of its bulk properties, has a practical Provides physical structure, texture, water retention, density and cosmetic properties. These Is the property attributable to the volume mostly occupied by sucrose? It depends on its bulk properties.

In order to replace sucrose with a high sweetener in the diet, the calories from sucrose are The structure, texture, water retention, density and It is desirable to add agents that reproduce the appearance. The prior art is not capable of reproducing such characteristics. disclosed the use of various bulking agents for this purpose. Mitsuhashi et al. U.S. Patent No. 3,741,776 In the specification, maltitol (4-O-Alpha Sea Gluco) is used as a sweetening bulking agent. Pyranosyl-D-sorbitol) t-1 disclosed to be added to low-strength lolly food and drinks has been done. Maltitol provides solid volume, body, water absorption, gloss and high viscosity. However, on the other hand, it provides a sweetness that is said to be greater than glucose and less than sucrose. Ru.

U.S. Pat. No. 3,865,957 to Chieveck et al. - Isomaltitol (6-0-alpha) is used as a sweetening bulking agent added to foods. D-glucoglycyl-D-sorbitol) alone or like aspartame It is disclosed that it can be used in combination with a high sweetener.

Layton, U.S. Pat. No. 4,024,290, discloses that glucose and Sorbitol is subjected to a condensation reaction under low pressure and heat in the presence of an acid exchange resin. A method is disclosed in which a bulking agent prepared by the above method is added to a prescribed diet. This disclosure method The bulking agent prepared by Nomar.

That is, 1.2.3.4.5 and 6-glucogylanosyl-D-sorbitol are the main constituents. Contains viscous syrup containing as a fraction. This bulking agent also contains about 1 t of sorbitol. and 15% other carbohydrates? Contains various minor components including. The above patent specification is further extracted from the remaining sorbitol β-anomeric mixture of total glucosylsorbitol. Disclose that it can be removed. The patent specification also describes the use of bulking agents and aspartame. A high sweetener is added to make this bulking agent as sweet as an equal weight of sucrose. It also discloses that Bulk agents containing effective amounts of high sweeteners tend to be thick and viscous. 301 with water to form a syrup or warm to increase fluidity. It is disclosed that dilution is desirable. Cellobiose (4-o-β-D-g) lucopyranosyl-D-glucose) wocellobitol (4-0-β-D-/rucoglucose) Levine et al. The publication described in 5science J, 85, 550 (1937) is It is related to invention.

Cellobitol has a melting point of 133°C and a specific optical rotation of [α] - 8,7°/water. It is disclosed that the present invention includes a crystal plate having a crystal plate.

Treatment with aqueous sodium polohydride removes sugars from their corresponding alcohols. J. Amer, Abdel-Akher et al., which discloses a method for reducing Chem, Soc, J73.4691 (19,51') articles are also from this publication. It has something to do with Ming. The publication discloses a method for producing cellopitol from cellobiose. However, it notes that cellobitol does not crystallize in a "reasonable" amount of time.

Furthermore, Yoshie of Japanese Patent Application No. 1820/1972 filed on January 19, 1972 The disclosure of n is not relevant to the present invention. It is sold as a non-caloric sweetener with slightly less sweetness than vegetable sugar (sucrose). The use of lopitol is disclosed. The specification states that cellobitol is "does not crystallize easily" and "can be used in foods and drinks without the risk of crystallization or emulsification" This is clearly stated. This substance provides water retention and hygroscopicity to foods and drinks, increasing viscosity. It is said to provide body and shine, as well as sugar-paced sweeteners.

The specification states that in hydrogen gas a pressure of 60 to 80 atm and a temperature of 90 to 120°C. A method for producing cellobitol by catalytic conversion of cellobiose for 4 to 9 hours. Disclose. Suitable catalysts include 9 to 10 part Raney nickel and 0.1 part carbonate. Contains lucium. However, the data presented therein, as well as U.S. Pat. ．． Data of Specification No. 776 (both inventions were filed substantially simultaneously by a common assignee) Comparison of the cellobitol data of the present invention reveals that Yoshien et al. The question arises as to whether or not cellobitol has actually been developed.

A technical document titled "Tsugar Flexion" by Tofu Kagaku Kogyo Co., Ltd. also relates to the present invention. There is someone in charge. Cellobiose and cellobitol are developed products that the company plans to manufacture and sell. (Page 5). The literature values for the melting point and specific rotation of cellobitol are: It is described as 142°C-146°C and [α], -8°, respectively.

Summary of the invention The present invention provides a low-caloric solution consisting essentially of seven robins suitable for addition to a diet. Provides lolly bulking agent.

This substance is a crystalline, free-flowing, stale substance that is equivalent in weight to a diet containing this bulking agent. The texture, water-holding capacity, appearance and density of sucrose-containing diets are greatly improved. have body. Seropitol differs from the above publication by Yoshien et al. I found out that the calorie content of sucrose is 4 calories/gram. Has less calories. In the present invention, an equal amount of sucrose and a similar sweetening bulking agent are added. To provide a sweetening bulk agent containing a highly effective sweetener and cellobitol.

The present invention is a bulking agent suitable for adding to a low-calorie diet that does not contain sucrose. provide. These foods contain an equal amount of sucrose by adding low-calorie bulking agents. Texture, water-holding capacity, appearance and density similar to that found in diets containing1 have The bulking agent is crystalline and free-flowing. Thus you get a free-flowing product Therefore, there is no need to combine it with substances such as modified starches.

Sweetening bulking agent compositions contain equal amounts of sucrose and a sweetener/bulking agent mixture of similar sweetness. Combined with cellobitol and an amount of high sweetener that can be selected to be a compound. I have something to use. Such sweetening bulking agents can be added to prescribed diets to reduce calories. taste, texture, water retention, and density properties typically associated with sucrose You can make seven offerings.

In the present invention, cellobiol is produced in completely pure form.

For example, Layzon (U.S. Patent No. 4.024,29 [Glucosyl Sorbi No. 1 included)] Discovered a method to produce six isomers of toll, one of which is cellobitol. Indicated. It is difficult to crystallize the isomer mixture. Furthermore, the method is residual resulting in bulking agents with other impurities like sorbitol and other carbohydrates Ru. These impurities are undesirable and require isolation and purification steps. If so, it is unnecessary. The pure form of cellobitol disclosed in the present invention is excellent. It has good solubility and bulk properties. The bulking agent of the present invention contains cellobiose in the presence of a catalyst and water. Produced by reduction under pressure and heat.

Suitable catalysts are Raney nickel, platinum, platinum fluoride, rhodium and palladium. Yes, Raney nickel is preferred. The reaction is carried out at a temperature of about 25°C to 100.0°C. Can be performed under pressures from approximately 14.7 psi to 3D OD psi . The specific temperatures and pressures used, as well as reaction times, can be varied from one another. It is.

The low calorie bulking agent of the present invention can be added directly to the diet as a separate ingredient, Similarly, a suitable high sweetener can be added as a separate ingredient to achieve the same maximum sweetener as sucrose in regulated meats. You can get the final effect. In animal growth test studies, cellobitol was It was shown that it has lower calorie content compared to Claus. Therefore, the valve of the present invention When flavoring agents are sweetened with high sweeteners such as aspartame, the sweetness is lower than that of sugar. Has calories.

High sweeteners useful in the present invention include saccharin, cyclamate, and acesulfame. Alitame, Suf20-S, 7-1F, Neohesveridin, Dihydrocalc and stevioside. Especially aspartame (alpha shame-7 spartame) It is preferred to use L-2 enylalanine methyl ester). of the present invention The bulking agent can be blended with various high sweetening agents in desired proportions. Book bulk agent rL can be used for fog drying, vacuum cylinder drying or other official seal drying processes in the industry. Wear.

The bulking agent of the present invention can be used for candy, cake, ice cream, pastry, Cake, jelly, pre-deve, chocolate coating, pudding, soft Drinks and syrups can be mixed into prescribed meals.

By combining this bulking agent with a high sweetener like aspartame, it is completely Foods that are so high in calories that they can be substituted for sugar and must be avoided It is possible to produce a food that is less obese in quality and less likely to cause cavities.

The next section illustrates the manufacturability of the bulking agent of the present invention and the method of adding the bulking agent to a prescribed diet. It is intended to describe and teach the best mode of carrying out the disclosed invention. These etc. is merely an example, and slight variations in method and ingredients to the basic concept of the invention are possible. Ru. Therefore, these should be interpreted as limiting the spirit and scope of the claims. isn't it.

Okae 5W1t of XK Seobi, t-su (8-50,9,25 mmol) 7 dissolved Add 1.6 g of Raney nickel to the solution and add 460 psi water to the mixture. Shake at 75° C. for 48 hours under atmospheric pressure. The resulting solution is then concentrated to an oily state.

Water (96g), methanol (100g), and ethanol (120111t) mixed with t-oil syrup, resulting in cellobiose crystallizing as a white solid do. This crystal is separated from the mother liquor by a method known in the art. 582(4) can be obtained and a substantially pure product can be obtained. Experimental formula Cyu2H240□1 Cellobitol has an elemental composition: c, 41.86; H, 7-03%- It was calculated that the

The product of this reaction has an elemental composition: c, 41.67: H, 7, 14 of the present invention. Cellobitol, useful as a low cuff free bulking agent in the practice of the method described in Example 1 It was prepared by the standard hydrogenation method of cellobiose in the presence of a catalyst and water as follows. The following formula It was found that the compound shown in is of high purity.

Quantitative purity tests were conducted on the above compounds. The obtained data is shown below. Elemental analysis: CxzHxeNN & 050-27820 elements Theoretical value Actual measurement value c 39.52% 39.94% H7, 26 section 7.60 section CH H205, 58 Section 5.58 CH HPLCPAD 1 flt output (tfi Chemistry) k 100'Is Mobile phase used: o, i 5M Na0H = 1 001H20 stationary phase: Dionex-9? As (5th flow) Quantity: 1.CI Ij/min Example 3 Relative sweetness of cellobitol with sucrose, maltitol and dextrose A statistical analysis was conducted using the data collected from the impressions of eight independent judges as shown below. became: Table 1 sweetener sample This data uses rank data, BIBD (Balanced Incomplete Block Dedi) It was treated as if it were produced from The 10 rank values are 6 pairs of samples that are rated as having low sweetness. I put up a sample. A rank value of 2 was given to the 6 pairs of sweeter samples. B.I.B. Difference between the rank sums of the four samples using Friedman-type statistics suitable for D But this value has six degrees of freedom and the critical value of x2 statistics (for example, α-0,05,x2( 3) was highly significant when comparing the critical values of -7 and 8).

The total of each rank of the sample was as follows.

Sucrose Maltitol Dextrose Cellobitol 48A 38B 34B 24, the largest value is The degree of sweetness is thicker.

The total rank was 954. Comparison was made using the LSDS multiple comparison method. Total of two ranks When there is a difference at Lsr+(95%)-7-8, there is a significant difference at the level of 95. It was clearly stated. The sum of ranks with the same letter in the table above that are not consecutive is significant with a confidence level of 95chi. was there.

The eight judges who completed all six comparisons found the following:

1) Sucrose is significantly sweeter than all other compounds in this study.

2) The data show that there is no significant difference in sweetness between maltitol and dextrose. However, both compounds are sweeter than cellobitol.

3) Cellobitol is significantly less sweet than all the lower compounds in this study.

Cerobitol research A 10 part solution of sucrose, maltitol, dextrose and cellobitol Relative sweetness grade sum analysis results (Non-overlapping LSD intervals indicate significant differences in the samples) Less sweetness　　Cellobi　Dexto　Multi　Suftole　Loin Tall loin example 4 The solution viscosity characteristics of cellobitol were studied at different temperatures. 70 grams of cellobitol ( W/W) Viscosity of aqueous solution Measurement was performed using a pull adapter (SSK) t-. As shown in the table below, 22℃ The measurements were taken at various high temperatures. A thin layer of DC-200 silicone oil solution Added to the surface to prevent moisture loss.

30℃ 145.8 40℃ 77.8 50℃ 45.0 59℃ 29.5 70℃ 19.0 crystallizes in cellobitol solution at 24°C, and therefore, as shown in the table above, at 22°C. It was not possible to obtain a viscosity value of 7. When the solution is heated to 70℃, it becomes a clear solution. Became.

Example 5 The solubility of cellobitol was determined by stirring the excess sample in water at 25°C. Established. Several samples were taken at weekly intervals. These samples were filtered and analyzed by HPLC. analyzed. During the total stirring time of 6 hours, the concentration of the sample in the solution was adjusted during the last 6 hours. Many changes were not recorded. As the solubility of the compound above the average concentration of the last 3 hours reported. Solubility in water at 25°C -51 cm ψ.

Example 6 Solubility of cellobitol at 70°C 11 in an appropriate amount of water and a known amount of sample''! Measurements were made by stirring in a glass bottle kept in a 0°C water bath. additional small of water and sample until the last addition of the sample (approximately 11 of the total sample weight) is complete. It was added until it no longer dissolved.

The solution was cooled and weighed. The difference between the weight of the solution and the total weight of the spiked sample is calculated as the total solution weight. It was reported as the solubility of the compound as a percent of the amount. water at 70℃ Medium solubility -711W/W Processing method: For the production of strawberry sherry and strawberry juice on the following list of ingredients: Shown below. Each component t is mixed in its respective ratio. Cellobitol as described in Example 1 The bulk agent is heated and dissolved in steamed soybean water. Microcrystalline cellulose and carboxymethylcellulose Add the roses separately until well mixed. Next, other than aspartame sweetener Mix all ingredients and maintain temperature at 180''F.

Replenish some water lost during heating. Cool the mixture and add the sweetener Add raw. Then fill it into a bottling container.

strawberry juice vinegar Strawberry juice 80.00 Microcrystalline cellulose (Abi Cell RC-591) 3-20 natural fragrance 3.00 carrageenan DG i・2 8 Cellulose 7MF i・20 Potassium Sorbate 0.08 Sodium Benzoate 　0.08400.00 Strawberry Brideve Water 228.55 sero Vitol 80.00 Quick frozen strawberry 80.00 Crystalline Cellulose (Avicel RC-591) 3.20 natural fragrance 3.00 ka Raginan DC) 1.28CMC7MF 1.20 Aspartame 　　　1.00 hmar! 0.48 queries Potassium phosphate 0.44 Carrageenan G HQ, 3 2 Citric acid 0.32 colors Base 0.10 Potassium sorbate 0.08 Sodium Benzoate 0.08 Artificial fragrance 0.05400.00 Example 8 [Practical Baking J, William J, 5ul tan, 2nd edition, page 356 * AVI Publishing Co. INC, +WeStpOrt　C0Dn-+　　1969 recipe and manufacturing method Bake more cakes. The cellobitol bulking agent described in Example 1 was added to the ratio of ingredients. Other than sugar, which is replaced by The weights used for the ingredients are as follows: Ingredients Parts by weight Cellobitol 101.9 Saccharin 0.075 salt 1.42 whole milk powder 7.54 pieces -Ki Flower　　　　　　　　83.0 Shotening 37.77K 42.6 new Fresh egg whites 56.7 baking powder 4.71 Mix all cake ingredients for 8 minutes, then cut into a 7.5-inch square 350″F for 30 minutes in an aluminum pan.

This cake is essentially a cake texture baked with 90.8 parts sugar and 52.8 parts water. Texture, gloss and properties? candy base Candy Base 7, Ge1atin Gum Crops.

Formula 391* P-477* [CandyProduct ion: Methods and Formula J Waiter L , Richmon *Manufacturing Confectione r, Chicago, l1linois.

It was manufactured according to the recipe and manufacturing method described in 1948. The proportion of ingredients has been reduced, but the ratio of ingredients is I left it as is. Weight ratios are shown in the upper and lower tables: Ingredients Parts by weight Agar 22.8 Corn syrup 117.5 Gelatin 　　　　　　　　　　　　　　　　　　　　　　　 1 92.3 Cellobitol 130. 8 Add high sweeteners, colors and flavors as desired. After heating, the candy Pour into a 4 x 8 inch square cake pan and sprinkle with potato starch to prevent sticking. Sprinkle with. Let candy 1 air dry for 9 to 10 days, then plastic Seal with plastic wrap. Texture of candy prepared with sucrose in this candy It has char, gloss and mouthfeel, but low caloric content.

chocolate coating Cocoa, 11 fat 17.44 Skimmed milk powder 7.85 coating Fat-Durkee 37-06 treatment method: Waring Blend cocoa, milk solids, salt, aspartame and sucrose Dry mix using erf. Add the melted fat and lecithin to the dry mixture. Add and heat to 140'F. Add to this mixture an 87% solution of cellobitol bulking agent. Add all. This is then thoroughly mixed until the viscosity of the mixture is about 100 mm or more. Cool to a temperature suitable for dipping or coating.

Example 11 “T○○TS IE-ROLLJ Type Candy A B Cocoa 10.13 9.158 Aspartame 0.42 0.677 Cellophytol 90% solution 6 5.4[]　　　　　65.693 Maltrin MO50 Maltotextrin 10 ．． 97 Starch, Instant) 13.08 14.57 Vanilla 7 Reba 1.248 Butter Flavor 1.166 High protein concentrate 10.4 Processing method: Cocoa, Aspartame and Salt'i Hamilton Beach Dry mix inside. Cellobitol t-maltodextrin prepared by the method described in Example 1 and starch, heated to 120'1111 and dry mixed. Add to the prepared mixture. 7 Reba is added, all ingredients are completely dispersed, making it supple and soft. Whisk until a soft consistency. Candies are shaped and can be cut on a flat surface. Each piece is packaged. The total sweetness level of candy for type people is 82. This is due to spartame, while Type B candy has a total sweetness of 88. Attributed to spartame.

Many modifications and variations in the practice of this invention may be made by those skilled in the art. , is expected to be realized in view of the above description of the submitted embodiments.

As a result, only such limitations as are expressly within the scope of the appended claims apply to the invention. should be recognized as the scope of

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Claims (14)

[Claims] 1. Contained in powder or crystalline form free from unpleasant flavors and suitable for addition to diets. A bulking agent of such purity that it is easily converted, and a diet containing this bulking agent. are the texture, water-holding capacity, appearance and density of diets containing the same weight percent of sucrose. The bulking agent is cellobitol. 2. A sweetening bulking agent suitable for adding to a prescribed diet, the sweetening bulking agent This sweetening bulk has approximately the same weight percent of sucrose as a diet containing The high sweetener gives the sweet bulk agent a sweet taste similar to that of an equal amount of sucrose. said sweetened bulk comprising cellobitol and a high sweetener in an amount effective to agent. 3. High sweeteners include cyclamate, saccharin, aspartame, thaumatin, and acetic acid. The group consisting of sulfame-K, alitame, sucralose and mixtures thereof The sweet bulking agent according to claim 2, which is selected from the following. 4. Replace sucrose with an equal weight of cellobitol, a low-calorie sweet bulking agent Dietary products. 5. Add sucrose to an equal weight of low-calorie sweeteners, including cellobitol and high sweeteners. 5. A dietary product according to claim 4, which is substituted with a taste bulking agent. 6. High sweeteners include cyclamate, saccharin, asbartame, n-matin, acetic acid. The group consisting of sulfam-K, alizyme, sucralose and mixtures thereof Dietary product according to claim 5, selected from: 7. An effective low-calorie bulking agent to add to regular diets as a sucrose replacement. Therefore, this bulking agent is treated at a suitable temperature and pressure in the presence of a catalyst and water. The above-mentioned low-calorie bulking agent is produced by reducing a sufficient amount of cellobiose for a certain amount of time. 8. Catalyst from Raney nickel, platinum, platinum oxide, rhodium and palladium A bulking agent according to claim 7 selected from the group consisting of: 9. The bulking agent of claim 1, wherein the temperature is about 25°C to 100.0°C. . 10. Claim 9, wherein the pressure is about 14.7 psi to 3000 psi. Bulk agent as described. 11. In food, beverage or confectionery compositions containing sucrose: (a) cellobitol and (b) High sweetener The above composition includes replacing sucrose with a bulking agent containing. 12. High sweeteners such as asbartame, cyclamate, saccharin, alizyme, and soybean -matin, acesulfame-K, sucralose or mixtures thereof 12. The composition of claim 11 selected. 13. 13. The composition of claim 12, wherein the high sweetener is asbartame. 14. The high sweetener is a combination of asbartame and acesulfame-K. The composition according to claim 11.