JPH05137535A - Fine crystal-containing sweetening agent composition having fluidity - Google Patents
Fine crystal-containing sweetening agent composition having fluidityInfo
- Publication number
- JPH05137535A JPH05137535A JP4128881A JP12888192A JPH05137535A JP H05137535 A JPH05137535 A JP H05137535A JP 4128881 A JP4128881 A JP 4128881A JP 12888192 A JP12888192 A JP 12888192A JP H05137535 A JPH05137535 A JP H05137535A
- Authority
- JP
- Japan
- Prior art keywords
- erythritol
- composition
- sweetener composition
- sugar
- agar
- 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.)
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Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、低カロリーで非う蝕性
の微結晶含有流動性甘味料組成物に関し、更に詳しく
は、エリスリトールの微結晶を含む保存性の改良された
低カロリーかつ非う蝕性の流動性甘味料組成物に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-calorie, non-cariogenic, microcrystalline, flowable sweetener composition, and more particularly to a low-calorie, non-caloric, non-caloric, non-cariogenic, and low-calorie composition containing erythritol microcrystalline. It relates to a carious flowable sweetener composition.
【0002】[0002]
【従来の技術】近年、わが国では糖類、特に砂糖の過剰
摂取による種々の弊害(例えば虫歯患者の増加、肥満
者、更には糖尿病患者の増加等)が問題視されており、
かかる問題に対する消費者の関心が高まって、これら糖
類の摂取が控えられる傾向にある。2. Description of the Related Art In recent years, in Japan, various harmful effects due to excessive intake of sugars, particularly sugar (for example, increase in dental caries, obesity, and diabetes) have been regarded as problems.
Consumers are becoming more concerned about such problems, and the intake of these sugars tends to be restricted.
【0003】このため、食品業界では多年に亙り砂糖を
使用しない低カロリーで非う蝕性の甘味食品の開発に多
大の努力がはらわれてきた。こうした努力の結果、現在
は糖アルコールや合成甘味料(高甘味度甘味料)を使用
して低カロリーかつ非う蝕化を図った甘味食品が多数開
発され、既に市販されているものも多い。For this reason, much effort has been made in the food industry for many years to develop a low-calorie, non-cariogenic, sweet food that does not use sugar. As a result of these efforts, many sweet foods with low calorie and non-cariogenic use of sugar alcohols and synthetic sweeteners (high-intensity sweeteners) have been developed, and many of them are already on the market.
【0004】このような既存の低カロリーで非う蝕性食
品には糖質の甘味原料として、糖アルコールが多く使用
されており、特にマルチトール、イソマルトオリゴ糖還
元物、ソルビトールなどは、その甘味度、味質及び低カ
ロリー性に優れていることから、種々の食品に広く使用
されている。特に、マルチトールは、その甘味度及び味
質が砂糖に極めて近く、カロリー量も低いことから、少
量のサッカリン等を配合して液状の卓上甘味料などとし
ても利用されており、その需要も多い。[0004] In such existing low-calorie, non-cariogenic foods, sugar alcohol is often used as a raw material for sweetening sugars, and maltitol, isomaltooligosaccharide reduced products, sorbitol and the like are particularly sweet. It is widely used in various foods due to its excellent degree, taste and low calorie content. In particular, maltitol is used as a liquid table sweetener by adding a small amount of saccharin, etc. because its sweetness and taste quality are very close to that of sugar and the calorie content is low. ..
【0005】ところが、最近になって前記糖アルコール
類、特にマルチトールについての吸収・代謝に関する研
究が進んだ結果、マルチトールは当初言われていた程低
カロリーではないことが判明し、一部にはマルチトール
の低カロリー性を再検討する動きもある。However, as a result of recent research on absorption and metabolism of the above sugar alcohols, particularly maltitol, it was found that maltitol is not as low in calories as originally said, There are also moves to reexamine the low calorie content of maltitol.
【0006】[0006]
【発明が解決しようとする課題】前記したような状況下
において、四炭糖の糖アルコールであるエリスリトール
が最近商品化され、一般に入手できるようになった。こ
のエリスリトールは低カロリーでかつ非う蝕性であるた
め、種々の食品(例えばキャンディー、チョコレート、
錠菓等)に利用することが試みられている。また、前記
した卓上タイプの液状甘味料についてもエリスリトール
と糖(又は糖アルコール)を配合して味質の改善と低カ
ロリー化を図り、フォンダンにも利用できるようにした
甘味料組成物が提案されている(例えば特開平1−2254
58号公報参照)。Under the circumstances described above, erythritol, which is a sugar alcohol of tetracarbon sugar, has recently been commercialized and has become generally available. Because this erythritol is low in calories and non-cariogenic, it can be used in a variety of food products (eg candy, chocolate,
It has been tried to use it for tablet confectionery, etc.). Further, as for the above-mentioned table-top type liquid sweetener, a sweetener composition is proposed in which erythritol and sugar (or sugar alcohol) are blended to improve the taste quality and reduce calories, and can be used for fondant. (For example, JP-A 1-2254
(See No. 58).
【0007】しかしながら、特開平1−225458号公報に
開示された甘味料組成物には、その味質の改善や低カロ
リー化は達成されるが、組成物中に配合されるエリスリ
トールの比率を低くすると、組成物中に分散した微結晶
の均一性が失われ、また固形分濃度が75重量%以下にな
ると(即ち、水分含量を25重量%以上にすると)、液状
組成物が透明な糖液の層と微結晶を含む層とに分離して
沈澱を生じ、フォンダン様の均一な流動性組成物になら
ないという欠点がある。However, the sweetener composition disclosed in JP-A-1-225458 achieves improvement in taste quality and reduction in calories, but the proportion of erythritol incorporated in the composition is low. Then, the homogeneity of the fine crystals dispersed in the composition is lost, and when the solid content concentration becomes 75% by weight or less (that is, when the water content is 25% by weight or more), the liquid composition becomes a transparent sugar solution. There is a drawback that the layer of (3) and the layer containing microcrystals are separated to cause precipitation, so that a fondant-like uniform fluid composition cannot be obtained.
【0008】従って、本発明は、前記した公知のエリス
リトール微結晶含有流動性甘味料組成物の欠点を改良
し、エリスリトール含有率や固形分濃度が比較的低い条
件下でも微結晶の均一な分散状態を保持できる微結晶含
有流動性甘味料組成物を提供することを目的とする。Accordingly, the present invention has improved the above-mentioned drawbacks of the known flowable sweetener composition containing erythritol microcrystals, and has a uniform dispersed state of microcrystals even under the condition that the erythritol content and the solid content are relatively low. It is an object of the present invention to provide a microcrystalline-containing fluid sweetener composition capable of retaining the following.
【0009】[0009]
【課題を解決するための手段】本発明に従えば、前記目
的は、主成分としてエリスリトールと糖アルコールとを
1:1〜1:4の比率(重量比)で含む、固形分濃度が
70〜85(W/W)%の組成物に於いて、当該組成物が0.
01〜0.2 (W/W)%、好ましくは0.05〜 0.2(W/
W)%の寒天又はファーセレランを含んでなる微結晶含
有流動性甘味料組成物によって達成される。According to the present invention, the object is to contain erythritol and sugar alcohol as main components in a ratio (weight ratio) of 1: 1 to 1: 4, and a solid content concentration of
In the composition of 70 to 85 (W / W)%, the composition is 0.
01 to 0.2 (W / W)%, preferably 0.05 to 0.2 (W / W)
W) A crystallizable flowable sweetener composition comprising% agar or furceleran.
【0010】本発明者らは前記目的を達成すべく、配合
組成や添加物等について広範な検討を実施した結果、前
記甘味料組成物中に微量の寒天又はファーセレランを共
存させることにより、エリスリトール含量や固形分濃度
が比較的低い条件でも組成物中の微結晶の均一な分散状
態を長期間保持できるという新知見を得、更に種々検討
を重ねて本発明に到達したものである。In order to achieve the above-mentioned object, the inventors of the present invention conducted extensive studies on the composition and additives, and found that the sweetener composition was made to coexist with a trace amount of agar or furceleran to give the erythritol content. The present invention has been achieved by obtaining new knowledge that a uniform dispersed state of fine crystals in a composition can be maintained for a long period of time even under the condition that the solid content concentration is relatively low, and further conducting various studies.
【0011】本発明の組成物に配合されるエリスリトー
ルは公知の市販物質であり、四炭糖の糖アルコールで、
水によく溶け、また非常に結晶し易く、結晶は白色であ
り、グラニュー糖様の外観を呈している。甘味の強さは
蔗糖の75〜80%程度であり、味質は砂糖に近く、非消化
性、非う蝕性である。市販品には結晶性粉末品と顆粒品
とがあるが、本発明においてはいずれの形状のものでも
そのまま使用することができる。Erythritol to be blended in the composition of the present invention is a known commercial substance and is a sugar alcohol of tetracarbon sugar,
It is well soluble in water and very easy to crystallize, the crystals are white and have a granulated sugar-like appearance. The intensity of sweetness is about 75-80% of sucrose, and the taste quality is close to sugar, non-digestive, and non-cariogenic. Although commercially available products include crystalline powder products and granule products, any shape product can be used as it is in the present invention.
【0012】本発明の組成物に配合される糖アルコール
としては、通常、非う蝕性の糖アルコールであるマルチ
トール、イソマルトオリゴ糖還元物、ソルビトール等が
用いられる。マルチトールとしては、現在、種々の品質
のものが市販されているが、本発明に於いては純度の高
い結晶品の他、マルトトリイトール、マルトテトライト
ール等を少量含む低純度の液状品等も使用することがで
きる。イソマルトオリゴ糖還元物としては、イソマルト
ース、イソマルトトリオース、パノース等の還元物を含
む液状製品(例えば、日研化学(株)より市販のエスイ
ー500 等) を使用することができる。ソルビトールとし
ては、純度の高い粉末状の製品のみならず、マルチトー
ル、マルトトリイトール、マンニトール等を少量含む製
品も使用することができる。これらの糖アルコールのう
ち、本発明では、高純度マルチトール又はマルチトール
を主成分として含む糖アルコール混合物を好ましい糖ア
ルコールとして使用することができる。本発明の組成物
に配合する寒天又はファーセレランとしては、粉末状の
製品、固形状の製品等のいずれの製品でも使用すること
ができる。As the sugar alcohol to be blended in the composition of the present invention, maltitol, an isomalt oligosaccharide reduced product, sorbitol and the like which are non-cariogenic sugar alcohols are usually used. As maltitol, various qualities are currently on the market, but in the present invention, in addition to high-purity crystalline products, low-purity liquid products containing a small amount of maltotriitol, maltotetriitol, etc. Etc. can also be used. As the isomaltooligosaccharide reductant, a liquid product containing a reductant such as isomaltose, isomalttriose, or panose (for example, S500 or the like commercially available from Niken Chemical Co., Ltd.) can be used. As sorbitol, not only powdery products having high purity but also products containing a small amount of maltitol, maltotriitol, mannitol and the like can be used. Among these sugar alcohols, high-purity maltitol or a sugar alcohol mixture containing maltitol as a main component can be used as a preferred sugar alcohol in the present invention. As agar or furceleran to be added to the composition of the present invention, any product such as powdered product and solid product can be used.
【0013】本発明の組成物においては、寒天又はファ
ーセレランと共に更に他の増粘剤を配合することによ
り、寒天又はファーセレラン単独配合と同等以上の効果
を得ることができる場合がある。寒天と併用可能な他の
増粘剤としては、例えばローカストビーンガム又はカラ
ヤガムなどを挙げることができ、ファーセレランと併用
可能な他の増粘剤としては、例えばアラビアガム、カラ
ギーナン、キサンタンガム、ローカストビーンガム、タ
ラガム、プルランなどを挙げることができる。これらの
他の増粘剤は、寒天又はファーセレランよりも少ない
量、通常、寒天又はファーセレラン1重量部に対し、0.
1 〜1.0 重量部程度使用することができる。In the composition of the present invention, by adding another thickener together with agar or furceleran, it may be possible to obtain an effect equal to or more than that of agar or furcereran alone. Other thickeners that can be used in combination with agar include, for example, locust bean gum or karaya gum, and other thickeners that can be used in combination with furceleran include, for example, gum arabic, carrageenan, xanthan gum, locust bean gum. , Tara gum, pullulan and the like. These other thickeners are used in an amount less than that of agar or furceleran, usually 0.
About 1 to 1.0 parts by weight can be used.
【0014】本発明に於いては、本発明に係る微結晶含
有流動性甘味料組成物の味覚を増強または調整するため
に、必要に応じて、アスパルテーム、ステビオサイド
類、サッカリン、アセスルファムK、ソーマチン、グリ
チルリチン等の合成または天然の高甘味度甘味料を適宜
配合することができる。In the present invention, aspartame, stevioside, saccharin, acesulfame K, thaumatin, in order to enhance or adjust the taste of the crystallizable fluid sweetener composition of the present invention, Synthetic or natural high-intensity sweeteners such as glycyrrhizin can be appropriately added.
【0015】本発明に係る微結晶含有流動性甘味料組成
物は、例えばエリスリトールと糖アルコールとをその比
率が1:1〜4(重量比)になるように配合した原料混
合物に、所要量の水を加え、加熱・混合して固形分濃度
70〜85(W/W)%の糖液を調製し、次いでこの糖液に
対して0.01〜 0.2(W/W)%、好ましくは0.05〜0.2
(W/W)%相当量の寒天又はファーセレランを所望に
より前述の他の増粘剤と共に加えて均一に溶解したのち
冷却し、冷却後、必要により少量のエリスリトールを結
晶種として添加し、攪拌してエリスリトールの微結晶を
析出させ、所望の容器に適宜分注し、必要に応じ密封す
ることにより製造することができる。The microcrystal-containing flowable sweetener composition according to the present invention comprises, for example, a raw material mixture prepared by mixing erythritol and sugar alcohol in a ratio of 1: 1 to 4 (weight ratio). Add water, heat and mix to solid concentration
A sugar solution of 70 to 85 (W / W)% was prepared, and then 0.01 to 0.2 (W / W)%, preferably 0.05 to 0.2, based on this sugar solution.
(W / W)% equivalent amount of agar or furceleran is optionally added together with the above-mentioned other thickener to uniformly dissolve and then cooled. After cooling, if necessary, a small amount of erythritol is added as a crystal seed and stirred. It can be produced by precipitating fine crystals of erythritol, appropriately dispensing in a desired container, and sealing if necessary.
【0016】本発明に係る微結晶含有流動性甘味料組成
物を製造する際に於ける原料混合物の混合、溶解等の操
作は、いずれも従来から甘味料組成物の製造に使用され
ている通常の方法をそのまま用いればよく、特に難しい
点はない。The operations such as mixing and dissolving of the raw material mixture in producing the microcrystal-containing fluid sweetener composition according to the present invention are all conventionally used for producing sweetener compositions. The above method can be used as it is without any particular difficulty.
【0017】[0017]
【発明の効果】前述のようにして得られる本発明の微結
晶含有流動性甘味料組成物は、低カロリーでかつ非う蝕
性である上に、品質的にも以下の実施例及び試験例にも
示すように、エリスリトール微結晶の粒度が一様で長期
間安定しており、流通、販売の過程で製品が変質するこ
とが無いので、商品価値が極めて高いという特徴があ
る。The flowable sweetener composition containing fine crystals of the present invention obtained as described above is low in calories and non-cariogenic, and in terms of quality, the following Examples and Test Examples are also provided. As also shown in, the erythritol microcrystals have a uniform particle size and are stable for a long period of time, and since the products do not deteriorate during the process of distribution and sale, the product value is extremely high.
【0018】[0018]
【実施例】次に本発明の実施例及び試験例を示し、本発
明を更に具体的に説明するが、本発明の範囲をこれらの
実施例及び試験例に限定するものでないことはいうまで
もない。EXAMPLES Next, the present invention will be described more specifically by showing Examples and Test Examples of the present invention, but it goes without saying that the scope of the present invention is not limited to these Examples and Test Examples. Absent.
【0019】実施例1 エリスリトール(日研化学株式会社製) 340g、マルビ
ット (日研化学株式会社製固形分75重量%液状製品) 4
67g及び寒天粉末(米山薬品工業製試薬一級)1gを混
合し、90℃で加熱溶解した。次いでこの溶解物を温度20
℃まで冷却したところ、エリスリトールの微結晶が析出
し、フォンダン様の微細結晶が均一に分散された液状甘
味料組成物が得られた。この甘味料組成物の甘味は砂糖
の約 0.8倍であった。 Example 1 Erythritol (manufactured by Nikken Chemical Co., Ltd.) 340 g, Marvit (manufactured by Nikken Chemical Co., Ltd., solid content 75% by weight liquid product)
67 g and 1 g of agar powder (Yoneyama Pharmaceutical Co., Ltd. reagent first grade) were mixed and heated at 90 ° C. to dissolve. The lysate is then brought to a temperature of 20.
When cooled to 0 ° C, erythritol microcrystals were precipitated, and a liquid sweetener composition was obtained in which fondant-like microcrystals were uniformly dispersed. The sweetness of this sweetener composition was about 0.8 times that of sugar.
【0020】実施例2 エリスリトール 214g、マルビット 700g及び水25gの
混合物にサッカリンNa(愛三化学工業株式会社製食品
添加物規格品) 4.125gを加え、70℃で加熱溶解し、糖
原料とした。別に、寒天0.75gに水50gを加え、90℃で
加熱溶解し、寒天溶液とした。上で得た糖原料に寒天溶
液を加えて混合し、温度40℃まで冷却した後、結晶種と
してエリスリトール結晶を10g添加し、20℃に冷却した
ところ、フォンダン様の微細結晶が均一に分散された液
状甘味料組成物が得られた。この甘味料組成物の甘味は
砂糖の約2倍であった。 Example 2 4.125 g of saccharin Na (food additive standard product manufactured by Aisan Chemical Co., Ltd.) was added to a mixture of 214 g of erythritol, 700 g of marbit and 25 g of water, and heated and dissolved at 70 ° C. to prepare a sugar raw material. Separately, 50 g of water was added to 0.75 g of agar and dissolved by heating at 90 ° C. to obtain an agar solution. Agar solution was added to the sugar raw material obtained above and mixed, and after cooling to a temperature of 40 ° C, 10 g of erythritol crystals was added as a crystal seed, and when cooled to 20 ° C, fine fondant-like crystals were uniformly dispersed. A liquid sweetener composition was obtained. The sweetness of this sweetener composition was about twice that of sugar.
【0021】実施例3 エリスリトール 150g、マルビット 853g及びステビオ
サイド(日研化学株式会社製ステビアスイート日研)9
gを加え、これに、さらに寒天0.75gを加えた。この混
合物を90℃で加熱溶解し、40℃まで冷却した後、結晶種
としてエリスリトール微粉(粒径 150μm)10gを添加
し、20℃に冷却したところ、フォンダン様の微細結晶が
均一に分散された液状甘味料組成物が得られた。この甘
味料組成物の甘味は砂糖の約2倍であった。 Example 3 Erythritol (150 g), Marvit (853 g) and Stevioside (Nippon Kagaku Co., Ltd. Stevia Sweet Nikken) 9
g, and 0.75 g of agar was further added. This mixture was heated and melted at 90 ° C, cooled to 40 ° C, 10 g of erythritol fine powder (particle size 150 µm) was added as a seed, and cooled to 20 ° C, and fondant-like fine crystals were uniformly dispersed. A liquid sweetener composition was obtained. The sweetness of this sweetener composition was about twice that of sugar.
【0022】実施例4 エリスリトール 225g、イソマルトオリゴ糖還元物70%
液状品(日研化学株式会社製エスイー500) 750g及びス
テビオサイド(日研化学株式会社製ステビアスイート日
研)15.8gを混合し、これに、さらに寒天 0.8g及び水
25gを加えた。この混合物を90℃に加熱して溶解し、40
℃まで冷却した後、結晶種としてエリスリトール微粉
(粒径 150μm)10gを添加し、20℃に冷却したとこ
ろ、フォンダン様の微細結晶が均一に分散された液状甘
味料組成物が得られた。この甘味料組成物の甘味は砂糖
の約2倍であった。 Example 4 Erythritol 225 g, Isomaltooligosaccharide reduced product 70%
Liquid product (Niken Chemical Co., Ltd. S500) 750g and Stevioside (Nikken Chemical Co., Stevia Suite Niken) 15.8g are mixed, and agar 0.8g and water are further added.
25 g was added. This mixture is heated to 90 ° C to dissolve and 40
After cooling to 0 ° C, 10 g of erythritol fine powder (particle size 150 µm) was added as a crystal seed, and cooled to 20 ° C to obtain a liquid sweetener composition in which fondant-like fine crystals were uniformly dispersed. The sweetness of this sweetener composition was about twice that of sugar.
【0023】実施例5 エリスリトール 225g、ソルビトール70%液状品(日研
化学株式会社製ソルビトールF) 750g、寒天 0.8g及
び水25gを混合し、この混合物を90℃で加熱して溶解
し、40℃まで冷却した。これに結晶種としてエリスリト
ール微粉(粒径 150μm)10gを添加し、20℃に冷却し
たところ、フォンダン様の微細結晶が均一に分散された
液状甘味料組成物が得られた。この甘味料組成物の甘味
は砂糖の約0.8 倍であった。 Example 5 225 g of erythritol, 750 g of 70% sorbitol liquid product (Sorbitol F manufactured by Nikken Chemical Co., Ltd.), 0.8 g of agar and 25 g of water were mixed, and this mixture was heated at 90 ° C. to dissolve it, and 40 ° C. Cooled down. When 10 g of erythritol fine powder (particle size: 150 μm) was added as a crystal seed and cooled to 20 ° C., a liquid sweetener composition was obtained in which fondant-like fine crystals were uniformly dispersed. The sweetness of this sweetener composition was about 0.8 times that of sugar.
【0024】実施例6 エリスリトール 190g、マルビット 400g及び水25gの
混合物を70℃で加熱溶解し、糖原料とした。別に、ファ
ーセレラン(三栄化学工業株式会社製ゲルアップJ−19
15)1.0 gに水40gを加え、90℃で加熱溶解し、ファー
セレラン溶液とした。上で得た糖原料にファーセレラン
溶液を加えて混合し、温度40℃まで冷却した後、結晶種
としてエリスリトール結晶を10g添加し、20℃に冷却し
たところ、フォンダン様の微細結晶が均一に分散された
液状甘味料組成物が得られた。 Example 6 A mixture of 190 g of erythritol, 400 g of malbite and 25 g of water was heated and dissolved at 70 ° C. to obtain a sugar raw material. Separately, Fur Cerelan (San-ei Chemical Industry Co., Ltd. Gel Up J-19
15) To 40 g of water was added 1.0 g, and the mixture was heated and dissolved at 90 ° C. to obtain a furceleran solution. The farcerelan solution was added to the sugar raw material obtained above and mixed, and after cooling to a temperature of 40 ° C, 10 g of erythritol crystals were added as a crystal seed, and when cooled to 20 ° C, fine fondant-like crystals were uniformly dispersed. A liquid sweetener composition was obtained.
【0025】実施例7 エリスリトール 190g、マルビット 400g及び水25gの
混合物を70℃で加熱溶解し、糖原料とした。別に、寒天
0.52g及びローカストビーンガム(マリンコロイド社 S
ea Gel-L) 0.13gに水40gを加え、90℃で加熱溶解し、
寒天溶液とした。上で得た糖原料に寒天溶液を加えて、
混合し、温度40℃まで冷却した後、結晶種としてエリス
リトール結晶を10g添加し、20℃に冷却したところ、フ
ォンダン様の微細結晶が均一に分散された液状甘味料組
成物が得られた。 Example 7 A mixture of 190 g of erythritol, 400 g of Marvit and 25 g of water was heated and dissolved at 70 ° C. to obtain a sugar raw material. Separately, agar
0.52g and Locust Bean Gum (Marine Colloid S
40 g of water was added to 0.13 g of ea Gel-L) and dissolved by heating at 90 ° C.
It was an agar solution. Add the agar solution to the sugar raw material obtained above,
After mixing and cooling to a temperature of 40 ° C., 10 g of erythritol crystals as a crystal seed was added and cooled to 20 ° C. to obtain a liquid sweetener composition in which fine fondant-like crystals were uniformly dispersed.
【0026】実施例8 エリスリトール 190g、マルビット 400g及び水25gの
混合物を70℃で加熱溶解し、糖原料とした。別に、ファ
ーセレラン 0.8g及びカラギーナン(和光純薬工業株式
会社製 試薬1級)0.2 gに水40gを加え、90℃で加熱
溶解し、ファーセレラン溶液とした。上で得た糖原料に
ファーセレラン溶液を加えて混合し、温度40℃まで冷却
した後、結晶種としてエリスリトール結晶を10g添加
し、20℃に冷却したところ、フォンダン様の微細結晶が
均一に分散された液状甘味料組成物が得られた。 Example 8 A mixture of 190 g of erythritol, 400 g of malbite and 25 g of water was heated and dissolved at 70 ° C. to obtain a sugar raw material. Separately, water (40 g) was added to 0.8 g of furceleran and 0.2 g of carrageenan (reagent first grade manufactured by Wako Pure Chemical Industries, Ltd.), and the mixture was heated and dissolved at 90 ° C. to obtain a furcereran solution. The farcerelan solution was added to the sugar raw material obtained above and mixed, and after cooling to a temperature of 40 ° C, 10 g of erythritol crystals were added as a crystal seed, and when cooled to 20 ° C, fine fondant-like crystals were uniformly dispersed. A liquid sweetener composition was obtained.
【0027】実施例9 エリスリトール 190g、マルビット 400g及び水25gの
混合物を70℃で加熱溶解し、糖原料とした。別に、寒天
0.39g及びローカストビーンガム0.26gに水40gを加
え、90℃で加熱溶解し、寒天溶液とした。上で得た糖原
料に寒天溶液を加えて、混合し、温度40℃まで冷却した
後、結晶種としてエリスリトール結晶を10g添加し、20
℃に冷却したところ、フォンダン様の微細結晶が均一に
分散された液状甘味料組成物が得られた。 Example 9 A mixture of 190 g of erythritol, 400 g of Marvit and 25 g of water was heated and dissolved at 70 ° C. to obtain a sugar raw material. Separately, agar
Water (40 g) was added to 0.39 g and locust bean gum (0.26 g), and the mixture was heated and dissolved at 90 ° C. to obtain an agar solution. Add the agar solution to the sugar raw material obtained above, mix and cool to a temperature of 40 ° C, then add 10 g of erythritol crystals as crystal seeds,
When cooled to 0 ° C., a liquid sweetener composition in which fondant-like fine crystals were uniformly dispersed was obtained.
【0028】実施例10 エリスリトール 190g、エスイ−500 270 gを混合し、
これに、更にファーセレラン 0.6g、キサンタンガム
(三菱レーヨン株式会社製ソアキサンXG200) 0.15 g
及び水35gを加えた。この混合物を90℃に加熱して溶解
し、温度40℃まで冷却した後、結晶種としてエリスリト
ール微粉10g添加し、20℃に冷却したところ、フォンダ
ン様の微細結晶が均一に分散された液状甘味料組成物が
得られた。 Example 10 190 g of erythritol and 270 g of S-500 were mixed,
In addition, 0.6 g of furceleran and 0.15 g of xanthan gum (Soaxane XG200 manufactured by Mitsubishi Rayon Co., Ltd.)
And 35 g of water were added. This mixture was heated to 90 ° C to dissolve it, cooled to a temperature of 40 ° C, added with 10 g of erythritol fine powder as crystal seeds, and cooled to 20 ° C. A liquid sweetener in which fine fondant-like crystals were uniformly dispersed. A composition was obtained.
【0029】試験例 被験組成物の調製 前記実施例1〜3及び実施例6〜8で調製した液状甘味
料組成物について、公知方法による液状甘味料製品A及
びBを対照として品質(安定性)の比較試験を実施し
た。本試験に於いて、対照として用いた公知の甘味料組
成物のうち組成物Aは、前記特開平1−225458号公報の
実施例2の方法に従って、エリスリトール50gとマルチ
トール35g及び水15gを容器中で 100℃に加熱して溶解
させたのち、その溶液を乳鉢中で攪拌しながら25℃まで
徐々に冷却することにより調製したものである。また、
公知組成物Bは、特公昭56-18180号公報の実施例2の方
法に従って、38%エリスリトール溶液99.9重量%とサッ
カリン 0.1%(W/W)を混ぜ合せ、これを 118℃に加
熱したのち、乳鉢中に入れ、38℃に保持して15〜18分間
攪拌することにより調製した。 Test Example Preparation of Test Composition Regarding the liquid sweetener compositions prepared in Examples 1 to 3 and Examples 6 to 8, the quality (stability) of liquid sweetener products A and B prepared by a known method was used as a control. The comparative test of was carried out. In the present test, among the known sweetener compositions used as a control, the composition A was a container containing 50 g of erythritol, 35 g of maltitol and 15 g of water according to the method of Example 2 of JP-A-1-225458. It was prepared by heating in a mortar to 100 ° C to dissolve it, and then gradually cooling the solution to 25 ° C with stirring in a mortar. Also,
The known composition B was prepared by mixing 99.9% by weight of a 38% erythritol solution and 0.1% of saccharin (W / W) according to the method of Example 2 of JP-B-56-18180, and heating the mixture at 118 ° C. It was prepared by placing it in a mortar, keeping it at 38 ° C., and stirring for 15 to 18 minutes.
【0030】比較試験1 比較試験1は、所定量の被験組成物をそれぞれ 360mlの
容器に採り、密栓した上、室温に放置して、液中の結晶
の分離状況を肉眼的に観察し、下記の基準に従って評価
した。 Comparative Test 1 In Comparative Test 1, a predetermined amount of each test composition was placed in a container of 360 ml, sealed tightly, and allowed to stand at room temperature to visually observe the separation state of crystals in the liquid. It was evaluated according to the standard.
【0031】a)液中の結晶の分布が一様で、液層の分離
が全く認められないもの:(−) b)液中に境界線はないが、液の上層と下層の間で、結晶
の濃度(分布)に差が認められるもの :(+) c)液中に境界線があり、液が、結晶を含まない上層と結
晶を含む下層に明確に分離しているもの:(++)A) The distribution of crystals in the liquid is uniform and no separation of the liquid layer is observed: (-) b) There is no boundary line in the liquid, but between the upper and lower layers of the liquid, Difference in crystal concentration (distribution): (+) c) There is a boundary line in the liquid, and the liquid is clearly separated into an upper layer containing no crystals and a lower layer containing crystals: (++ )
【0032】試験の結果を表1に示す。The test results are shown in Table 1.
【0033】[0033]
【表1】 [Table 1]
【0034】比較試験2 比較試験2は、過酷条件を想定して試験を行った。即
ち、所定量の被験組成物をそれぞれ 360mlの容器に採
り、密栓した上、45℃で6時間保持した後、25℃で18時
間保持する保存条件を毎日繰り返して実施し、液中の結
晶の分離状況を肉眼的に観察し、比較試験1と同じよう
にして上記基準に従って評価した。結果を表2に示す。 Comparative Test 2 Comparative test 2 was conducted under the assumption of severe conditions. That is, a predetermined amount of each test composition was placed in a container of 360 ml, sealed tightly, held at 45 ° C. for 6 hours, and then kept at 25 ° C. for 18 hours. The state of separation was visually observed and evaluated in the same manner as in Comparative Test 1 according to the above criteria. The results are shown in Table 2.
【0035】[0035]
【表2】 [Table 2]
Claims (4)
ールとを1:1〜1:4の比率(重量比)で含む、固形
分濃度が70〜85(W/W)%の甘味料組成物に於いて、
当該組成物が0.01〜 0.2(W/W)%の寒天又はファー
セレランを含んでなる微結晶含有流動性甘味料組成物。1. A sweetener composition containing erythritol and sugar alcohol as main components in a ratio (weight ratio) of 1: 1 to 1: 4 and a solid content concentration of 70 to 85 (W / W)%. And
A microcrystalline containing flowable sweetener composition, wherein the composition comprises 0.01 to 0.2 (W / W)% agar or furceleran.
ルトオリゴ糖還元物又はソルビトールである請求項1記
載の微結晶含有流動性甘味料組成物。2. The microcrystal-containing fluid sweetener composition according to claim 1, wherein the sugar alcohol is maltitol, an isomaltooligosaccharide reduced product or sorbitol.
0.2 (W/W)%である請求項1記載の微結晶含有流動
性甘味料組成物。3. The content of agar is 0.05 to the composition.
The crystallizable fluid sweetener composition according to claim 1, wherein the composition is 0.2 (W / W)%.
対し0.05〜0.2 (W/W)%である請求項1記載の微結
晶含有流動性甘味料組成物。4. The microcrystal-containing fluid sweetener composition according to claim 1, wherein the content of furceleran is 0.05 to 0.2 (W / W)% with respect to the composition.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4128881A JP2837024B2 (en) | 1991-08-22 | 1992-05-21 | Microcrystal-containing fluid sweetener composition |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3-211002 | 1991-08-22 | ||
JP21100291 | 1991-08-22 | ||
JP4128881A JP2837024B2 (en) | 1991-08-22 | 1992-05-21 | Microcrystal-containing fluid sweetener composition |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH05137535A true JPH05137535A (en) | 1993-06-01 |
JP2837024B2 JP2837024B2 (en) | 1998-12-14 |
Family
ID=26464448
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4128881A Expired - Lifetime JP2837024B2 (en) | 1991-08-22 | 1992-05-21 | Microcrystal-containing fluid sweetener composition |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2837024B2 (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 |
JPH07123934A (en) * | 1993-11-02 | 1995-05-16 | Sanei Gen F F I Inc | Method for dispersing insoluble solid |
JPH07322835A (en) * | 1994-05-31 | 1995-12-12 | Aohata Kk | Low-calorie jams |
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 |
US5916606A (en) * | 1993-09-30 | 1999-06-29 | Wm. Wrigley Jr. Company | Chewing gum compositions containing erythritol and a moisture binding agent |
US6177064B1 (en) * | 1996-04-19 | 2001-01-23 | Cerestar Holding B.V. | Anti-cariogenic activity of erythritol |
US6264999B1 (en) | 1993-09-30 | 2001-07-24 | Wm. Wrigley Jr. Company | Chewing gum containing erythritol and method of making |
KR100397408B1 (en) * | 2000-05-22 | 2003-09-13 | 주식회사 보락 | Cocrystallized sugar alcohol containing sweetener and the process thereof |
-
1992
- 1992-05-21 JP JP4128881A patent/JP2837024B2/en not_active Expired - Lifetime
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 |
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 |
JPH07123934A (en) * | 1993-11-02 | 1995-05-16 | Sanei Gen F F I Inc | Method for dispersing insoluble solid |
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 |
JPH07322835A (en) * | 1994-05-31 | 1995-12-12 | Aohata Kk | Low-calorie jams |
US6177064B1 (en) * | 1996-04-19 | 2001-01-23 | Cerestar Holding B.V. | Anti-cariogenic activity of erythritol |
KR100397408B1 (en) * | 2000-05-22 | 2003-09-13 | 주식회사 보락 | Cocrystallized sugar alcohol containing sweetener and the process thereof |
Also Published As
Publication number | Publication date |
---|---|
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