JPH0582188B2 - - Google Patents
Info
- Publication number
- JPH0582188B2 JPH0582188B2 JP62030431A JP3043187A JPH0582188B2 JP H0582188 B2 JPH0582188 B2 JP H0582188B2 JP 62030431 A JP62030431 A JP 62030431A JP 3043187 A JP3043187 A JP 3043187A JP H0582188 B2 JPH0582188 B2 JP H0582188B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- sweetener
- sugar
- stevia
- present
- 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.)
- Expired - Lifetime
Links
- 235000003599 food sweetener Nutrition 0.000 claims description 29
- 239000003765 sweetening agent Substances 0.000 claims description 29
- 235000000346 sugar Nutrition 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 24
- 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 claims description 18
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 11
- 239000008101 lactose Substances 0.000 claims description 11
- 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 claims description 7
- 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 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 5
- 229930182830 galactose Natural products 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 244000228451 Stevia rebaudiana Species 0.000 claims description 2
- 241000544066 Stevia Species 0.000 description 16
- FYGDTMLNYKFZSV-ANKSBSNASA-N alpha-D-Gal-(1->4)-beta-D-Gal-(1->4)-D-Glc Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ANKSBSNASA-N 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 6
- 229920001542 oligosaccharide Polymers 0.000 description 6
- 150000002482 oligosaccharides Chemical class 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 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 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 229940013618 stevioside Drugs 0.000 description 4
- 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 4
- 235000019202 steviosides Nutrition 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 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 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 3
- 150000003271 galactooligosaccharides Chemical class 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 102000005936 beta-Galactosidase Human genes 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000007952 growth promoter Substances 0.000 description 2
- 239000008123 high-intensity sweetener Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- ATYSZLKTHMZHJA-UXLSSDPBSA-N (3R,4R,5S,6R)-6-(hydroxymethyl)-2-[(3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-5-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxane-2,3,4-triol Chemical compound C1([C@H](O)[C@@H](O)[C@@H](O)[C@H](O1)CO)C1(O)[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO ATYSZLKTHMZHJA-UXLSSDPBSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000208838 Asteraceae Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 241000235649 Kluyveromyces Species 0.000 description 1
- 241000222051 Papiliotrema laurentii Species 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
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- QFVOYBUQQBFCRH-UHFFFAOYSA-N Steviol Natural products C1CC2(C3)CC(=C)C3(O)CCC2C2(C)C1C(C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-UHFFFAOYSA-N 0.000 description 1
- OMHUCGDTACNQEX-OSHKXICASA-N Steviolbioside Natural products 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]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OMHUCGDTACNQEX-OSHKXICASA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- JLPRGBMUVNVSKP-AHUXISJXSA-M chembl2368336 Chemical compound [Na+].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]1O[C@@H](CO)[C@@H](O)[C@H](O)[C@@H]1O JLPRGBMUVNVSKP-AHUXISJXSA-M 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 230000000694 effects Effects 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
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003102 growth factor Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- QFVOYBUQQBFCRH-VQSWZGCSSA-N steviol Chemical compound C([C@@]1(O)C(=C)C[C@@]2(C1)CC1)C[C@H]2[C@@]2(C)[C@H]1[C@](C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-VQSWZGCSSA-N 0.000 description 1
- 229940032084 steviol Drugs 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- -1 α-glucosyl stevioside Chemical compound 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
［産業上の利用分野］
本発明は、健康上好ましく、良質の甘味を有す
る複合甘味料に関する。
［従来の技術およびその問題点］
近年、腸内有用細菌であるビフイズス菌の成長
促進剤として有効である各種オリゴ糖の開発が進
められている。このようなオリゴ糖としては、フ
ラクトオリゴ糖（特開昭58−201980）、ガラクト
オリゴ糖（特公昭58−20266）が知られており、
本発明者らもまた、この種のガラクトオリゴ糖の
製造法（特開昭60−251896、特開昭61−236790）、
精製法（特開昭61−271999）、およびこれを含む
甘味料の製法（特開昭61−289856）を既に提案し
ている。
これらのオリゴ糖は主として甘味料として用い
ることが意図されているが、その多くは甘味度が
低く、また甘味を充足させるために一度に多量使
用すると下痢などの症状を起こすことも知られて
おり、これらのオリゴ糖を単独でコーヒー、紅茶
などの甘味料として用いるには問題があつた。
一方、少量でも充分な甘味を有する高甘味度の
各種甘味料が知られているが、これらの高度甘味
料は一般に単独で用いた場合に、独特の後味が残
る、ホデイ感が不足する、甘味度が高いので甘味
度の調整が難しいなどの欠点があることが指摘さ
れており、従来はこれらの欠点を補うために、蔗
糖、ブドウ糖、果糖、乳糖などの天然糖類を１種
または２種以上配合する方法がとられている。
［発明の目的］
本発明は、ビフイズス菌の成長促進剤として有
効なオリゴ糖を含み、しかも下痢などの症状を起
こさない適正使用量においても充分な甘味を有
し、さらに低カロリーであると共に従来甘味料の
上記各種欠点のない、健康上有益で良質の甘味を
有する甘味料を提供することを目的とする。
［発明の構成］
本発明は、式
[Industrial Field of Application] The present invention relates to a complex sweetener that is favorable for health and has a high-quality sweet taste. [Prior Art and its Problems] In recent years, various oligosaccharides that are effective as growth promoters of Bifidobacteria, which are useful bacteria in the intestines, have been developed. As such oligosaccharides, fructo-oligosaccharides (Japanese Patent Publication No. 1983-201980) and galactooligosaccharides (Japanese Patent Publication No. 58-20266) are known.
The present inventors have also proposed a method for producing this type of galactooligosaccharide (Japanese Patent Application Laid-Open No. 60-251896, JP-A No. 61-236790),
A purification method (Japanese Patent Application Laid-Open No. 61-271999) and a method for producing sweeteners containing the same (Japanese Patent Application Laid-open No. 61-289856) have already been proposed. These oligosaccharides are primarily intended to be used as sweeteners, but many of them have low sweetness and are known to cause symptoms such as diarrhea if used in large quantities at once to satisfy the sweet taste. However, there were problems in using these oligosaccharides alone as sweeteners for coffee, tea, etc. On the other hand, various high-intensity sweeteners are known that have sufficient sweetness even in small amounts; however, when these high-intensity sweeteners are used alone, they generally leave a unique aftertaste, lack a body taste, or have a sweet taste. It has been pointed out that there are disadvantages such as difficulty in adjusting the sweetness level due to the high degree of sweetness. Conventionally, in order to compensate for these disadvantages, one or more types of natural sugars such as sucrose, glucose, fructose, and lactose have been added. A method of blending is used. [Objective of the Invention] The present invention contains an oligosaccharide that is effective as a growth promoter for Bifidobacterium, has sufficient sweetness even when used in an appropriate amount that does not cause symptoms such as diarrhea, is low in calories, and is superior to conventional It is an object of the present invention to provide a sweetener that is beneficial for health and has a high-quality sweet taste without the above-mentioned drawbacks of sweeteners. [Structure of the invention] The present invention is based on the formula
【化】
で表わされるＯ−β−Ｄ−ガラクトピラノシル−
（１→４）−Ｏ−β−Ｄ−ガラクトピラノシル−
（１→４）−Ｄ−グルコース（以下、4′−ガラクト
シルラクトースという。）を主成分とする糖組成
物と、ステビア（Stevia）抽出物またはその誘導
体（以下、ステビア甘味成分という。）とを含む
ことを特徴とする複合甘味料である。
本発明に用いる糖組成物は、4′−ガラクトシル
ラクトースを主成分とするものであるが、グルコ
ース、ガラクトース、ラクトース等の単糖または
２糖、あるいは他のオリゴ糖を含んでいてもよ
い。4′−ガラクトシルラクトースの製法として
は、クリプトコツコカス・ローレンテイ・バラエ
テイ・ローレンテイ（Criptococcus laurentii
var.laurentii）OKN−４株（微工研菌寄第7629
号）をラクトースを含む培地で培養する方法（特
開昭60−251896）、上記菌体またはその由来物と
ラクトースを反応させる方法（特開昭61−
236790）、さらに上記菌体またはその由来物とラ
クトースを反応させる際に、クリベロマイセス
（Kluyveromyces）属に属する微生物を併用する
方法（特開昭61−271999）が知られている。
本発明においては、これらの方法により得られ
た糖組成物をそのまま用いることもできるが、適
当な精製手段によつて4′−ガラクトシルラクトー
スの濃度を高めたもの、あるいは糖組成物中に残
存するラクトースをβ−ガラクトシダーゼにより
グルコースとガラクトースに分解させたものなど
を用いることができる。
本発明に用いるステビア甘味成分は菊科多年性
植物であるステビア・レバウデイアナ・ベルトニ
ー（Stevia Rebaudiana Bertoni）に含有される
甘味成分の総称であり、成分としては、ステビオ
サイド、レバウデイオサイドＡおよび同じステビ
オール骨格を有する５種のものがある。またその
誘導体としてはアルカリ加水分解物であるステビ
オールビオサイドや糖転移酵素による合成物であ
るα−グルコシルステビオサイドがある。
本発明の複合甘味料における4′−ガラクトシル
ラクトースを主成分とする糖組成物とステビア甘
味成分の配合比は、上記糖組成物の糖組成比およ
びステビア甘味成分、さらに用途、使用目的に応
じて定められるべきものであり、本発明において
は上記糖組成物100重量部に対し、ステビア抽出
物またはその誘導体（ステビア甘味成分）0.1〜
10重量部の範囲である。例えば蔗糖に代わる甘味
料としては、4′−ガラクトシルラクトースを95重
量％以上含む糖組成物100重量部に対しては、甘
味度が砂糖の10〜200倍のステビオサイドの場合、
0.3〜１重量部の範囲が好ましく、4′−ガラクト
シルラクトース61重量％、グルコースおよびガラ
クトース33重量％、ラクトース５重量％の糖組成
物100重量部に対しては、上記ステビオサイドの
場合、0.2〜１重量部の範囲が好ましい。ステビ
ア抽出物またはその誘導体の上記糖組成物100重
量部に対する配合割合が0.1重量部よりも少ない
場合には、本発明の複合甘味料としての甘味度が
得られず、また10重量部よりも多い場合には、苦
味が増加し、後味が悪くなり、甘味のきれ、味質
が低下するので好ましくない。
本発明の甘味料組成物に他の甘味料あるいは分
散剤、賦形剤、香料、着色料等を添加することも
可能である。
［作用］
4′−ガラクトシルラクトースは低カロリーでそ
れを含む糖組成物は蔗糖の0.3〜0.5倍の甘味度し
かない。本発明の複合甘味料によれば、ステビア
甘味成分の添加によつて甘味料全体としての甘味
度が高まり、ビフイズス菌成長因子としての4′−
ガラクトシルラクトースを含む甘味料を下痢など
の症状を起こさない適正使用量で飲料用低カロリ
ー甘味料として用いることが可能となる。また、
ステビア甘味成分は単独で用いた場合、後味に苦
味が残り、また甘味の発現が遅いという欠点があ
り、蔗糖、ブドウ糖、果糖などの天然糖類甘味料
と併用しても、ステビア甘味成分の長所を生かし
た上でその欠点を完全に除去した複合甘味料は得
られていないが、4′−ガラクトシルラクトースを
主成分とする糖組成物との組合せで、これらの欠
点が解消され、良質の甘味料が得られることが見
い出された。また、ステビア甘味成分は甘味度が
高いのでこれ単独では甘味度の調整が難しいとい
う問題があつたが、この問題も本発明によつて解
消される。
［実施例］
以下に本発明の実施例を示すが、本発明はこれ
に限定されるものではない。
4′−ガラクトシルラクトースを含む糖組成物の調
製
500ml容三角フラスコに第１表に示す組成の培
地100mlを入れて滅菌したものに、MY寒天斜面
培地に予め２日間、前培養したクリプトコツカ
ス・ローレンテイ・バラエテイ・ローレンテイ
OKN−４（微工研菌寄第7629号）を一白金耳植菌
し、30℃で６日間ロータリー振とう培養器で培養
した。得られた培養物を遠心分離機にて遠心分離
（8000rpm、10分）を行ない、上澄液を得た。こ
の上澄液の組成はラクトース3.0重量％、前記
（Ｉ）式で表わされる4′−ガラクトシルラクトー
ス5.0重量％、全糖として糖分は8.0g含まれてい
た。
第１表培養組成
ラクトース 100g
NH4Cl 2g
酵母エキス 0.2g
KH2PO4 0.8g
Na2HPO4・12H2Ｏ 0.3g
MgSO4・7H2Ｏ 0.02g
水 １
PH 6.0
得られたガラクトオリゴ糖を含む上澄液1000g
をPH6.0に調整した後、クリベロマイセス・ラク
チス由来のβ−ガラクトシダーゼ（商品名
Lactase−GODO−YNL；合同酒精製）5gを添
加し、30℃で３時間反応させた。反応終了後、５
分間沸騰水浴中につけ酵素を失活させた。反応液
中の糖組成は、単糖（グルコース、ガラクトー
ス）33.3重量％、ラクトース5.5重量％、前記
（Ｉ）式で表わされる4′−ガラクトシルラクトー
ス61.2重量％で、全糖として糖分は80g含まれて
いた。この反応液を活性炭脱色、イオン交換樹脂
による脱塩操作を実施した後、真空濃縮し、水分
25重量％の液状物を得た。
複合甘味料の調製ならびに官能評価
上記の如く調製してで得られた糖組成物（水分
25重量％を含む）100重量部に対し、0.46重量部
のステビア（商品名SKスイートＺ；山陽国策パ
ルプ製、砂糖の110倍の甘味度）を添加した本発
明甘味料（Ａ）を8g、砂糖100重量部とステビア
0.91重量部の混合甘味料（Ｂ）を3g、ステビア単
独甘味料（Ｃ）を0.055g用いて、各125mlのコー
ヒー、紅茶による官能評価を12名のパネルで実施
した。結果を第２表に示した。O-β-D-galactopyranosyl- represented by
(1→4)-O-β-D-galactopyranosyl-
A sugar composition containing (1→4)-D-glucose (hereinafter referred to as 4'-galactosyllactose) as a main component and a Stevia extract or its derivative (hereinafter referred to as Stevia sweet ingredient). It is a complex sweetener characterized by containing. The sugar composition used in the present invention has 4'-galactosyllactose as its main component, but may also contain monosaccharides or disaccharides such as glucose, galactose, and lactose, or other oligosaccharides. 4′-galactosyllactose can be produced using Cryptococcus laurentii (Criptococcus laurentii).
var. laurentii) OKN-4 strain (Feikoken Bacillus No. 7629
No.) in a medium containing lactose (Japanese Patent Application Laid-Open No. 60-251896), a method of reacting the above bacterial cells or their derivatives with lactose (Japanese Patent Application Laid-Open No. 61-1989).
236790), and a method in which a microorganism belonging to the genus Kluyveromyces is used in combination when reacting the above-mentioned bacterial cells or their derivatives with lactose (Japanese Patent Laid-Open No. 61-271999) is known. In the present invention, the sugar compositions obtained by these methods can be used as they are, but the 4'-galactosyllactose concentration can be increased by appropriate purification means, or the sugar compositions that remain in the sugar composition can be used. Lactose decomposed into glucose and galactose by β-galactosidase can be used. The stevia sweet ingredient used in the present invention is a general term for sweet ingredients contained in Stevia Rebaudiana Bertoni, a perennial plant of the Asteraceae family, and the ingredients include stevioside, rebaudioside A, and the same steviol. There are five types that have skeletons. Further, its derivatives include steviolbioside, which is an alkaline hydrolyzate, and α-glucosyl stevioside, which is a synthetic product using glycosyltransferase. The blending ratio of the sugar composition containing 4'-galactosyllactose as a main component and the stevia sweetening component in the complex sweetener of the present invention depends on the sugar composition ratio and the stevia sweetening component of the sugar composition, as well as the use and purpose of use. In the present invention, 0.1 to 0.1 to 100 parts by weight of stevia extract or a derivative thereof (stevia sweet component) is added to 100 parts by weight of the sugar composition.
In the range of 10 parts by weight. For example, as a sweetener to replace sucrose, for 100 parts by weight of a sugar composition containing 95% by weight or more of 4'-galactosyllactose, stevioside has a sweetness level of 10 to 200 times that of sugar;
The range is preferably 0.3 to 1 part by weight, and in the case of the above stevioside, the amount is 0.2 to 1 part by weight for 100 parts by weight of a sugar composition containing 61% by weight of 4'-galactosyllactose, 33% by weight of glucose and galactose, and 5% by weight of lactose. Parts by weight ranges are preferred. If the blending ratio of stevia extract or its derivative to 100 parts by weight of the above-mentioned sugar composition is less than 0.1 part by weight, the sweetness level as the complex sweetener of the present invention cannot be obtained, and it is more than 10 parts by weight. If this is the case, the bitterness increases, the aftertaste worsens, the sweetness becomes dull, and the taste quality deteriorates, which is undesirable. It is also possible to add other sweeteners or dispersants, excipients, flavors, colorants, etc. to the sweetener composition of the present invention. [Action] 4'-galactosyllactose is low in calories, and a sugar composition containing it has only 0.3 to 0.5 times the sweetness of sucrose. According to the composite sweetener of the present invention, the sweetness of the sweetener as a whole is increased by adding the stevia sweetening component, and the 4′-
It becomes possible to use a sweetener containing galactosyllactose as a low-calorie sweetener for beverages in an appropriate amount that does not cause symptoms such as diarrhea. Also,
When used alone, the stevia sweetening ingredient has the drawbacks of leaving a bitter aftertaste and slow onset of sweetness; however, even when used in combination with natural sugar sweeteners such as sucrose, glucose, and fructose, the advantages of the stevia sweetening ingredient cannot be fully exploited. Although a complex sweetener that completely eliminates these drawbacks has not been obtained, these drawbacks can be eliminated by combining it with a sugar composition whose main component is 4'-galactosyllactose, making it a high-quality sweetener. was found to be obtained. Furthermore, since the stevia sweet component has a high degree of sweetness, there was a problem in that it was difficult to adjust the degree of sweetness using only this component, but this problem is also solved by the present invention. [Example] Examples of the present invention are shown below, but the present invention is not limited thereto. Preparation of a sugar composition containing 4'-galactosyllactose A sterilized 500 ml Erlenmeyer flask was charged with 100 ml of a medium having the composition shown in Table 1. Laurentei Variety Laurentei
One platinum loop of OKN-4 (Feikoken Bibori No. 7629) was inoculated and cultured in a rotary shaking incubator at 30°C for 6 days. The obtained culture was centrifuged using a centrifuge (8000 rpm, 10 minutes) to obtain a supernatant. The composition of this supernatant was 3.0% by weight of lactose, 5.0% by weight of 4'-galactosyllactose represented by formula (I), and 8.0g of total sugar. Table 1 Culture composition Lactose 100g NH 4 Cl 2g Yeast extract 0.2g KH 2 PO 4 0.8g Na 2 HPO 4・12H 2 O 0.3g MgSO 4・7H 2 O 0.02g Water 1 PH 6.0 Contains the obtained galactooligosaccharides Supernatant liquid 1000g
After adjusting the pH to 6.0, β-galactosidase (trade name) derived from Culiveromyces lactis was added.
5 g of Lactase-GODO-YNL (Godo Sake Refining) was added and reacted at 30°C for 3 hours. After the reaction is completed, 5
The enzyme was inactivated by placing it in a boiling water bath for a minute. The sugar composition in the reaction solution was 33.3% by weight of monosaccharides (glucose, galactose), 5.5% by weight of lactose, and 61.2% by weight of 4'-galactosyllactose represented by formula (I), and contained 80g of sugar as total sugar. was. This reaction solution was decolorized with activated carbon and desalted using an ion exchange resin, and then concentrated in vacuo to remove moisture.
A 25% by weight liquid was obtained. Preparation and sensory evaluation of complex sweetener The sugar composition (moisture content) obtained by preparing as above
8 g of the sweetener (A) of the present invention, in which 0.46 parts by weight of stevia (trade name: SK Sweet Z; manufactured by Sanyo Kokusaku Pulp, 110 times sweeter than sugar) was added to 100 parts by weight (including 25% by weight); 100 parts by weight of sugar and stevia
A panel of 12 people conducted a sensory evaluation using 125 ml each of coffee and black tea using 3 g of 0.91 parts by weight of mixed sweetener (B) and 0.055 g of stevia single sweetener (C). The results are shown in Table 2.
【表】
第２表に示すように本発明の甘味料（Ａ）は味
質の点ですぐれた甘味料であつた。
［発明の効果］
以上説明した通り、本発明の複合甘味料は、ビ
フイズス菌成長因子としての4′−ガラクトシルラ
クトースを含む甘味料の甘味度不足が補われ、し
かもステビア単独で用いる際の欠点がないので、
健康上有益であると同時に、味質もすぐれた甘味
料である。[Table] As shown in Table 2, the sweetener (A) of the present invention was an excellent sweetener in terms of taste quality. [Effects of the Invention] As explained above, the composite sweetener of the present invention compensates for the lack of sweetness of sweeteners containing 4'-galactosyllactose as a bifidobacteria growth factor, and also overcomes the drawbacks of using stevia alone. Since there is no,
It is a sweetener that not only has health benefits but also has excellent taste.
Claims (1)
（１→４）−Ｏ−β−Ｄ−ガラクトピラノシル−
（１→４）−Ｄ−グルコースを主成分とする糖組成
物と、同糖組成物100重量部に対し、0.1〜10重量
部のステビア抽出物またはその誘導体とを含ませ
たことを特徴とする複合甘味料。 ２ 前記糖組成物が、グルコース、ガラクトース
およびラクトースのいずれか１種または２種以上
を含ませた特許請求の範囲第１項に記載の複合甘
味料。[Claims] 1 O-β-D-galactopyranosyl- represented by
(1→4)-O-β-D-galactopyranosyl-
A sugar composition containing (1→4)-D-glucose as a main component and 0.1 to 10 parts by weight of a stevia extract or a derivative thereof per 100 parts by weight of the sugar composition. complex sweetener. 2. The complex sweetener according to claim 1, wherein the sugar composition contains one or more of glucose, galactose, and lactose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62030431A JPS63196240A (en) | 1987-02-12 | 1987-02-12 | Complex sweetener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62030431A JPS63196240A (en) | 1987-02-12 | 1987-02-12 | Complex sweetener |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63196240A JPS63196240A (en) | 1988-08-15 |
| JPH0582188B2 true JPH0582188B2 (en) | 1993-11-17 |
Family
ID=12303755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62030431A Granted JPS63196240A (en) | 1987-02-12 | 1987-02-12 | Complex sweetener |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63196240A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55114271A (en) * | 1979-02-22 | 1980-09-03 | Ougontou:Kk | Refining method of taste for natural sweetener |
| JPS5840066A (en) * | 1981-09-04 | 1983-03-08 | Fuji Food:Kk | Low-caloric composite natural sweetening agent |
| JPS60251896A (en) * | 1984-05-30 | 1985-12-12 | Nisshin Seito Kk | Preparation of galactooligosaccharide |
-
1987
- 1987-02-12 JP JP62030431A patent/JPS63196240A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55114271A (en) * | 1979-02-22 | 1980-09-03 | Ougontou:Kk | Refining method of taste for natural sweetener |
| JPS5840066A (en) * | 1981-09-04 | 1983-03-08 | Fuji Food:Kk | Low-caloric composite natural sweetening agent |
| JPS60251896A (en) * | 1984-05-30 | 1985-12-12 | Nisshin Seito Kk | Preparation of galactooligosaccharide |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63196240A (en) | 1988-08-15 |
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