JPH04287658A - Sweetening composition - Google Patents
Sweetening compositionInfo
- Publication number
- JPH04287658A JPH04287658A JP3049859A JP4985991A JPH04287658A JP H04287658 A JPH04287658 A JP H04287658A JP 3049859 A JP3049859 A JP 3049859A JP 4985991 A JP4985991 A JP 4985991A JP H04287658 A JPH04287658 A JP H04287658A
- Authority
- JP
- Japan
- Prior art keywords
- sweetness
- erythritol
- fructose
- present
- sweetener composition
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 35
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 25
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 25
- 239000005715 Fructose Substances 0.000 claims abstract description 21
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 21
- 229930091371 Fructose Natural products 0.000 claims abstract description 20
- UNXHWFMMPAWVPI-QWWZWVQMSA-N D-Threitol Natural products OC[C@@H](O)[C@H](O)CO UNXHWFMMPAWVPI-QWWZWVQMSA-N 0.000 claims abstract description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 32
- 239000003765 sweetening agent Substances 0.000 claims description 32
- 235000013305 food Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000004386 Erythritol Substances 0.000 description 20
- 235000019414 erythritol Nutrition 0.000 description 20
- 229940009714 erythritol Drugs 0.000 description 20
- 229930006000 Sucrose Natural products 0.000 description 16
- 239000005720 sucrose Substances 0.000 description 16
- 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 description 15
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 12
- 239000008123 high-intensity sweetener Substances 0.000 description 10
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 10
- 102000004877 Insulin Human genes 0.000 description 6
- 108090001061 Insulin Proteins 0.000 description 6
- 229940125396 insulin Drugs 0.000 description 6
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 150000002482 oligosaccharides Chemical class 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 150000005846 sugar alcohols Chemical class 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- -1 α-glycosylstevioside Chemical compound 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 206010013911 Dysgeusia Diseases 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
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- 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 2
- 229960003438 aspartame Drugs 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 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
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 239000000243 solution Substances 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
- 150000008163 sugars Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 241000282465 Canis Species 0.000 description 1
- 239000001512 FEMA 4601 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
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000007864 aqueous solution Substances 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
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose 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
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol 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-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 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
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019203 rebaudioside A Nutrition 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
- 238000005728 strengthening Methods 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明はメソ・エリスリトール（
以下、エリスリトールと略す）と果糖とを甘味の主成分
として含有する、甘味質が良好で、エネルギー値が低く
、インシュリン依存性の低い甘味料組成物に関する。[Industrial Application Field] The present invention relates to meso-erythritol (
The present invention relates to a sweetener composition that contains erythritol (hereinafter abbreviated as erythritol) and fructose as main components for sweetness, has good sweetness, has a low energy value, and has low insulin dependence.
【０００２】0002
【従来の技術】従来から、エネルギー値の低い甘味料と
しては、エリスリトール、マルチトール、ラクチトール
等の糖アルコール類、アスパルテーム、ステビオサイド
、サッカリン等の高甘味度甘味料、フラクトオリゴ糖、
イヌロオリゴ糖等の非澱粉系オリゴ糖類が知られている
。しかしながら、糖アルコールや非澱粉系オリゴ糖類は
、大量に摂取した場合に便が軟化するという欠点がある
。エリスリトールはその他の糖アルコールや非澱粉系オ
リゴ糖類と比較して軟便化作用は少なく、その点での問
題はないが、低濃度で単独で用いた場合には後味に僅か
な収斂味を持ち、必ずしも甘味質が良好とは言えない。
この欠点を改良する方法としては、蔗糖と組み合わせる
方法が提案されているが（特開平２−１０４２５９号公
報）、蔗糖を併用した場合には、血中インシュリンレベ
ルの上昇を伴うので、健康上好ましくない。また、高甘
味度甘味料とエリスリトールとを組み合わせる方法が提
案されているが（特開昭６３−２５８５５７号公報、特
開平１−９５７４１号公報）、こく味の点で十分とは言
えない。[Prior Art] Conventionally, sweeteners with low energy values include sugar alcohols such as erythritol, maltitol, and lactitol, high-intensity sweeteners such as aspartame, stevioside, and saccharin, fructooligosaccharides,
Non-starch oligosaccharides such as canine oligosaccharide are known. However, sugar alcohols and non-starch oligosaccharides have the disadvantage of softening stools when ingested in large quantities. Erythritol has less stool-softening effect than other sugar alcohols and non-starch oligosaccharides, and there is no problem in that respect, but when used alone at low concentrations, it has a slight astringent aftertaste. It cannot be said that the quality of sweetness is necessarily good. As a method to improve this drawback, a method of combining it with sucrose has been proposed (Japanese Unexamined Patent Application Publication No. 2-104259), but when used in combination with sucrose, it is not recommended from a health perspective because it is accompanied by an increase in blood insulin levels. do not have. Furthermore, a method of combining a high-intensity sweetener and erythritol has been proposed (Japanese Unexamined Patent Publication Nos. 63-258557 and 1998-95741), but it cannot be said to be sufficient in terms of richness.
【０００３】0003
【発明が解決しようとする課題】本発明は、甘味質が良
好で、特に水溶液で用いた場合にこく味があり、蔗糖と
同一の甘味度におけるエネルギー値が蔗糖の２／３以下
、好ましくは１／２以下であり、しかもインシュリン依
存性の低い甘味料組成物を提供することにある。[Problems to be Solved by the Invention] The present invention has good sweetness, has a rich taste especially when used in an aqueous solution, and has an energy value of 2/3 or less of sucrose at the same sweetness level, preferably 2/3 or less of sucrose. It is an object of the present invention to provide a sweetener composition which has a lower insulin dependency than 1/2 and has low insulin dependence.
【０００４】0004
【課題を解決するための手段】上記実情に鑑み、本発明
者は、課題を解決するために鋭意努力した結果、特定の
甘味料組成物が最適であるとの結果を見出し本発明に至
った。すなわち、本発明の要旨はエリスリトールと果糖
とを甘味の主成分として含有することを特徴とする甘味
料組成物に存する。以下、本発明を詳細に説明する。[Means for Solving the Problems] In view of the above-mentioned circumstances, the present inventor made earnest efforts to solve the problems, and as a result, discovered that a specific sweetener composition was optimal, leading to the present invention. . That is, the gist of the present invention resides in a sweetener composition characterized by containing erythritol and fructose as main sweet components. The present invention will be explained in detail below.
【０００５】本発明の甘味料は、エリスリトールと果糖
とを甘味の主成分として含有する。この２成分を組合せ
ることによって、甘味質良好なものが得られ、さらに、
エリスリトールが非消化性の糖アルコールであるために
、本発明によれば、ショ糖のものに比し、摂取エネルギ
ーを従来の１／４〜１／２のレベルに低減することが出
来る。しかも果糖を用いるため、糖尿性疾患でインシュ
リンの欠乏した人でも摂取することができる甘味料であ
る。例えば、ショ糖７重量％の甘味に相当するエリスリ
トール５．２重量％と果糖２．３３重量％を含有する混
合溶液（混合液の温度は５℃）のエネルギーは１０ｋｃ
ａｌであって、ショ糖の２７．１ｋｃａｌに比し約１／
３と低い。またこの混合物の甘味質はエリスリトールと
果糖との組合せによって甘味質が改良され嗜好的にも好
ましい。The sweetener of the present invention contains erythritol and fructose as main sweet components. By combining these two components, a product with good sweetness can be obtained, and furthermore,
Since erythritol is a non-digestible sugar alcohol, according to the present invention, the energy intake can be reduced to 1/4 to 1/2 of the conventional level compared to sucrose. Moreover, since it uses fructose, it is a sweetener that can be consumed even by people with diabetes and insulin deficiency. For example, a mixed solution containing 5.2% by weight of erythritol, which is equivalent to the sweetness of 7% by weight of sucrose, and 2.33% by weight of fructose (temperature of the mixed solution is 5°C) has an energy of 10kc.
al, which is about 1/1 of the 27.1 kcal of sucrose.
3 is low. In addition, the sweetness of this mixture is improved by the combination of erythritol and fructose, and is preferable in terms of taste.
【０００６】甘味料組成物の甘味質、エネルギー等を総
合的に考慮して、組成物中の甘味に寄与する成分中のエ
リスリトールの濃度は、通常３０〜９０重量％、好まし
くは４０〜７０重量％であり、また、果糖の濃度は通常
７０〜１０重量％、好ましくは６０〜１０重量％である
。果糖の甘味度は、低温の場合に、常温に比して１．５
〜１．７倍強く感じられるので、本発明の組成物は冷却
された状態で（例えば１０℃以下）で食する食品、例え
ば飲料、乳製品に極めて適している。[0006] Considering the sweetness, energy, etc. of the sweetener composition, the concentration of erythritol in the components contributing to sweetness in the composition is usually 30 to 90% by weight, preferably 40 to 70% by weight. %, and the concentration of fructose is usually 70 to 10% by weight, preferably 60 to 10% by weight. The sweetness level of fructose is 1.5 at low temperatures compared to room temperature.
~1.7 times more intense, the compositions of the invention are highly suitable for foods that are eaten in a cooled state (e.g. below 10° C.), e.g. beverages, dairy products.
【０００７】本発明の甘味料組成物はエリスリトールと
果糖とを甘味の主成分とする限りは、その他の甘味料（
例えば高甘味度甘味料やショ糖、ぶとう糖、異性化糖等
の糖類）を含有しても良い。但し、その他の甘味料の甘
味度は、本発明の甘味料組成物の甘味度全体の通常５０
％以下、好ましくは３０％以下がよい。なお、本発明に
おける甘味度は特記しない限り５℃における甘味度を示
す。As long as the sweetener composition of the present invention contains erythritol and fructose as the main components for sweetness, other sweeteners (
For example, it may contain a high-intensity sweetener or sugars such as sucrose, glucose, and high-fructose sugar. However, the sweetness level of the other sweeteners is usually 50% of the overall sweetness level of the sweetener composition of the present invention.
% or less, preferably 30% or less. In addition, the sweetness level in the present invention indicates the sweetness level at 5°C unless otherwise specified.
【０００８】本発明の甘味料組成物中には、エリスリト
ールと果糖に、更に高甘味度甘味料を組合せることが特
に好ましい。この場合には、甘味料組成物のコク味の点
から、高甘味度甘味料の甘味が組成物の甘味に占める割
合は、甘味の通常５０〜５％、好ましくは３０〜１０％
の範囲が好ましい。用いることのできる高甘味度甘味料
としては、アスパルテーム、ステビオサイド、レバウデ
オサイドＡ、α−グリコシルステビオサイド、サッカリ
ンナトリウム、アセスルファムカリウム、グリチルリチ
ン等が挙げられる。[0008] In the sweetener composition of the present invention, it is particularly preferable to combine erythritol and fructose with a high-intensity sweetener. In this case, from the viewpoint of the richness of the sweetener composition, the proportion of the sweetness of the high-intensity sweetener in the sweetness of the composition is usually 50 to 5%, preferably 30 to 10% of the sweetness.
A range of is preferred. High-intensity sweeteners that can be used include aspartame, stevioside, rebaudioside A, α-glycosylstevioside, sodium saccharin, acesulfame potassium, glycyrrhizin, and the like.
【０００９】また、本発明品は必要に応じその他の糖類
、糖アルコール類、非澱粉系オリゴ糖類、食物繊維等、
また、酸味料、着香料、強化剤、糊料などの添加物が加
えられる。本発明の低エネルギー甘味料組成物は粉末、
結晶、錠剤等の成型品、溶液などの形態で利用しうる。
本発明の甘味料組成物は甘味を必要とする食品に使用す
ることが可能であり、その例としては、卓上用甘味料、
飲料類、ドリンク剤、冷菓類、冷菓用のチョコレート等
のコーティング剤、パン、ケーキ類、アイシング剤、佃
煮、練り製品等への利用等が挙げられる。食品中の甘味
料組成物の含有量は、食品の用途や、嗜好によって任意
に定められる。通常、組成物の甘味度が、ショ糖の甘味
度換算で５重量％以上となる程度とするのが一般的であ
る。[0009] The product of the present invention may also contain other sugars, sugar alcohols, non-starch oligosaccharides, dietary fiber, etc., as necessary.
Additionally, additives such as acidulants, flavoring agents, strengthening agents, and thickening agents are added. The low energy sweetener composition of the present invention comprises powder,
It can be used in the form of crystals, molded products such as tablets, and solutions. The sweetener composition of the present invention can be used in foods that require sweetness, such as tabletop sweeteners,
Examples include use in beverages, drink preparations, frozen desserts, coating agents for frozen desserts such as chocolate, breads, cakes, icing agents, tsukudani, and paste products. The content of the sweetener composition in a food is arbitrarily determined depending on the use of the food and preference. Generally, the sweetness level of the composition is 5% by weight or more in terms of the sweetness level of sucrose.
【００１０】0010
【実施例】以下、実施例により本発明を更に詳細に説明
する。
実施例１（甘味料組成物）
エリスリトール（三菱化成食品社製）と果糖（加藤化学
社製）及び場合によってその他の高甘味度甘味料からな
る甘味料組成物を、後記表１〜４に示すとおりの組成で
水に溶解し、全量１００ｇとして試料とした。各試料の
甘味度は全てショ糖の約７重量％溶液に相当する。表２
〜４の甘味度の値は、試料中の各糖の甘味をショ糖の重
量％に換算した値である。試料温度は５℃として、各試
料の甘味質について５名のパネラーによる官能検査を行
った。また、各試料のエネルギー値を算出して比較を行
った。尚、各糖のエネルギーは、ショ糖３．８７ｋｃａ
ｌ、果糖３．６８ｋｃａｌ、エリスリトール０．２８ｋ
ｃａｌ、その他の高甘味度甘味料０ｋｃａｌとした。[Examples] The present invention will be explained in more detail with reference to Examples below. Example 1 (Sweetener composition) Sweetener compositions consisting of erythritol (manufactured by Mitsubishi Kasei Foods Co., Ltd.), fructose (manufactured by Kato Chemical Co., Ltd.), and optionally other high-intensity sweeteners are shown in Tables 1 to 4 below. The composition was dissolved in water and the total amount was 100 g, which was used as a sample. All sweetness levels of each sample correspond to approximately 7% by weight solution of sucrose. Table 2
The sweetness value of ~4 is the value obtained by converting the sweetness of each sugar in the sample into sucrose weight %. The sample temperature was set at 5° C., and a sensory test was conducted by five panelists regarding the sweetness of each sample. In addition, the energy values of each sample were calculated and compared. In addition, the energy of each sugar is sucrose 3.87kca
l, fructose 3.68kcal, erythritol 0.28k
cal and other high-intensity sweeteners were set to 0 kcal.
【００１１】各試料の官能検査結果及びエネルギーの比
較の結果を後記表１〜４に示す。表１において、試料Ｎ
ｏ．１は果糖のみであるので本発明の効果である低エネ
ルギー値を達成しておらず、試料Ｎｏ．６はエリスリト
ールのみであるので、甘味質が良好とはいえない。これ
に対し、本発明の実施例にあたる試料ＮＯ．２〜５は、
甘味質も良好であり、加えて、低エネルギー値の甘味料
組成物であることが解る。[0011] The sensory test results and energy comparison results for each sample are shown in Tables 1 to 4 below. In Table 1, sample N
o. Since Sample No. 1 contains only fructose, it does not achieve the low energy value that is the effect of the present invention. Since No. 6 contains only erythritol, it cannot be said that the quality of sweetness is good. In contrast, sample No. 1, which is an example of the present invention. 2 to 5 are
It can be seen that the sweetening quality is also good, and in addition, the sweetener composition has a low energy value.
【００１２】表２〜４において、試料Ｎｏ．１１、１２
、１７、１８、２３および２４は、甘味度に占めるエリ
スリトールと果糖との合計の割合が、ステビア等の高甘
味度甘味料よりも少なくなっている為に、後味の悪いも
のとなっている。これに対し、本発明の実施例にあたる
試料Ｎｏ．７〜１０、１３〜１６および１９〜２２は、
甘味度に占めるエリスリトールと果糖との合計の割合が
主である為に、甘味質も良好となっている。また、いず
れもエネルギー値は低いものとなっている。これらの中
で、試料Ｎｏ．１０、１６および２２はエリスリトール
と果糖との合計の割合がちょうど半分であるので、若干
、高甘味度甘味料による影響が大きくなっており、実施
例の中では、高甘味度甘味料を含有させた場合の限界を
示している。[0012] In Tables 2 to 4, sample No. 11, 12
, 17, 18, 23, and 24 have a bad aftertaste because the total proportion of erythritol and fructose in the sweetness is lower than that of high-intensity sweeteners such as stevia. On the other hand, sample No., which is an example of the present invention. 7-10, 13-16 and 19-22 are
The sweetness quality is also good because the total proportion of erythritol and fructose accounts for the sweetness level. In addition, the energy values of all of them are low. Among these, sample No. In Nos. 10, 16, and 22, the total ratio of erythritol and fructose is exactly half, so the influence of the high-intensity sweetener is slightly larger. It shows the limits when
【００１３】実施例２（甘味料組成物を含有する食品）
本発明の甘味料組成物を用いて、清涼飲料１００ｇを作
製した。配合処方は後記表５のとおりとして、水に溶解
させ、清涼飲料とした。この飲料は風味良好で、嗜好的
に大変好ましいものであり、又、飲料中の甘味料組成物
のエネルギーは２０．４ｋｃａｌであった。又、甘味度
はショ糖に換算するとショ糖濃度１４重量％に相当する
ので、仮に本発明の甘味料組成物のかわりにショ糖を用
いると、エネルギーは５４．２ｋｃａｌに相当する。こ
の飲料はショ糖を用いた場合に比較して、低エネルギー
かつ、嗜好的に大変好ましいものであることが解った。Example 2 (Food containing sweetener composition)
Using the sweetener composition of the present invention, 100 g of a soft drink was prepared. The formulation was as shown in Table 5 below, and the mixture was dissolved in water to make a soft drink. This beverage had a good flavor and was very palatable, and the energy of the sweetener composition in the beverage was 20.4 kcal. Moreover, since the sweetness level is equivalent to a sucrose concentration of 14% by weight when converted to sucrose, if sucrose is used instead of the sweetener composition of the present invention, the energy is equivalent to 54.2 kcal. This drink was found to be low in energy and very palatable compared to the case using sucrose.
【００１４】[0014]
【発明の効果】本発明の甘味料組成物はエリスリトール
の甘味質が改良されており、かつ低エネルギーなので、
通常の甘味料としてのみならず糖尿性疾患でインシュリ
ンの欠乏した人でも摂取することができる、有用な甘味
料である。したがって本発明の甘味料組成物は健康上か
らも嗜好上からもすぐれたものである。[Effects of the Invention] The sweetener composition of the present invention has improved sweetness quality of erythritol and is low in energy.
It is a useful sweetener that can be taken not only as a regular sweetener but also by people with insulin deficiency due to diabetes. Therefore, the sweetener composition of the present invention is excellent from both a health standpoint and a taste standpoint.
【００１５】[0015]
【表１】[Table 1]
【００１６】[0016]
【表２】[Table 2]
【００１７】[0017]
【表３】[Table 3]
【００１８】[0018]
【表４】[Table 4]
【００１９】[0019]
【表５】[Table 5]
Claims (3)
の主成分として含有することを特徴とする甘味料組成物
。1. A sweetener composition comprising meso-erythritol and fructose as main sweet components.
スリトールを３０〜９０重量％と果糖７０〜１０重量％
とを含有することを特徴とする甘味料組成物。2. Among the ingredients contributing to sweetness, 30 to 90% by weight of meso-erythritol and 70 to 10% by weight of fructose.
A sweetener composition comprising:
る食品。3. A food product containing the sweetener composition according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03049859A JP3125888B2 (en) | 1991-03-14 | 1991-03-14 | Drinking water containing erythritol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03049859A JP3125888B2 (en) | 1991-03-14 | 1991-03-14 | Drinking water containing erythritol |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04287658A true JPH04287658A (en) | 1992-10-13 |
| JP3125888B2 JP3125888B2 (en) | 2001-01-22 |
Family
ID=12842781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03049859A Expired - Fee Related JP3125888B2 (en) | 1991-03-14 | 1991-03-14 | Drinking water containing erythritol |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3125888B2 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5397579A (en) * | 1993-09-30 | 1995-03-14 | Wm. Wrigley Jr. Company | Environmentally stable chewing gum compositions containing erythritol |
| US5494685A (en) * | 1994-05-17 | 1996-02-27 | Wm. Wrigley Jr. Company | Chewing gum with a rolling compound containing erythritol |
| US5536511A (en) * | 1994-05-06 | 1996-07-16 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol and xylitol |
| US5545415A (en) * | 1993-12-30 | 1996-08-13 | Wm. Wrigley Jr. Company | Low moisture chewing gum compositions containing erythritol |
| US5603970A (en) * | 1994-05-06 | 1997-02-18 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol |
| US5665406A (en) * | 1992-03-23 | 1997-09-09 | Wm. Wrigley Jr. Company | Polyol coated chewing gum having improved shelf life and method of making |
| US5916606A (en) * | 1993-09-30 | 1999-06-29 | Wm. Wrigley Jr. Company | Chewing gum compositions containing erythritol and a moisture binding agent |
| US6264999B1 (en) | 1993-09-30 | 2001-07-24 | Wm. Wrigley Jr. Company | Chewing gum containing erythritol and method of making |
| JP2002512966A (en) * | 1998-04-28 | 2002-05-08 | ジューズッカー アクティエンゲゼルシャフト | Cold remedy containing isomalt as active ingredient |
| JP2016501555A (en) * | 2013-01-04 | 2016-01-21 | カーギル・インコーポレイテッド | Liquid stevia composition |
| EP2356912B1 (en) | 2010-02-12 | 2017-04-05 | Eridania Italia S.p.A. | Natural sweetener composition |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3624600A4 (en) * | 2018-03-28 | 2021-03-10 | Sucrazit Ltd. | Low-calorie sweetener combination compositions |
-
1991
- 1991-03-14 JP JP03049859A patent/JP3125888B2/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5665406A (en) * | 1992-03-23 | 1997-09-09 | Wm. Wrigley Jr. Company | Polyol coated chewing gum having improved shelf life and method of making |
| US5397579A (en) * | 1993-09-30 | 1995-03-14 | Wm. Wrigley Jr. Company | Environmentally stable chewing gum compositions containing erythritol |
| US5916606A (en) * | 1993-09-30 | 1999-06-29 | Wm. Wrigley Jr. Company | Chewing gum compositions containing erythritol and a moisture binding agent |
| US6264999B1 (en) | 1993-09-30 | 2001-07-24 | Wm. Wrigley Jr. Company | Chewing gum containing erythritol and method of making |
| US5545415A (en) * | 1993-12-30 | 1996-08-13 | Wm. Wrigley Jr. Company | Low moisture chewing gum compositions containing erythritol |
| US5536511A (en) * | 1994-05-06 | 1996-07-16 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol and xylitol |
| US5603970A (en) * | 1994-05-06 | 1997-02-18 | Wm. Wrigley Jr. Company | Chewing gum pellet coated with a hard coating containing erythritol |
| US5494685A (en) * | 1994-05-17 | 1996-02-27 | Wm. Wrigley Jr. Company | Chewing gum with a rolling compound containing erythritol |
| JP2002512966A (en) * | 1998-04-28 | 2002-05-08 | ジューズッカー アクティエンゲゼルシャフト | Cold remedy containing isomalt as active ingredient |
| EP2356912B1 (en) | 2010-02-12 | 2017-04-05 | Eridania Italia S.p.A. | Natural sweetener composition |
| JP2016501555A (en) * | 2013-01-04 | 2016-01-21 | カーギル・インコーポレイテッド | Liquid stevia composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3125888B2 (en) | 2001-01-22 |
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