JPH06178667A - Complex sweetener and its production - Google Patents

Abstract

PURPOSE:To obtain a complex sweetener having improved low solubility and low sweetness of reduced palatinose and high moisture-absorption characteristics and quality of sweetness of maltitol without losing excellent characteristics of reduced palatinose and maltitol such as lower energy and low cariogenicity. CONSTITUTION:Reducing palatinose is blended with maltitol in the ratio of solid content of reduced palatinose to that of maltitol by weight of 0.1-9 to give the objective complex.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a complex sweetener comprising reduced palatinose and maltitol and a method for producing the same.

[0002]

2. Description of the Related Art The reduced palatinose referred to in the present invention is a sugar alcohol obtained by reducing palatinose and is α-D-glucopyranosyl-1,6-mannitol (hereinafter referred to as GPM).
Is abbreviated) and α-D-glucopyranosyl-1,6-sorbitol (hereinafter abbreviated as GPS) in an approximately equimolar mixture, and is known as a low energy, low cariogenic sucrose substitute sweetener. . The properties of reduced palatinose are generally excellent in food processing, but its solubility is lower than that of sucrose. For this reason, in the production of low-energy, low-cariogenic foods, in the case of using reduced palatinose at a high concentration in place of sucrose, there is a problem that crystals are likely to precipitate during the processing step and distribution process. Also, reduced palatinose has a low sweetness of about 45% of sucrose. As a method for solving this, mixing with stevia extract sweeteners and / or α-glucosyl stevia sweeteners or high-potency sweeteners such as aspartame and acesulfame K has been devised, but the onset of sweetness is delayed and the aftertaste is said to be drawn. There was a flaw.

Maltitol referred to in the present invention is a sugar alcohol obtained by reducing maltose, and is known to be a sweetener having low energy and cariogenicity, like reduced palatinose. Maltitol is contained as a main component of reduced maltose syrup in an amount of about 75 to 93% based on the solid content, and is widely used as a sweetening material for foods. The food processing properties of maltitol are generally excellent, with a sweetness to sucrose of about 70-80%. However, when it is used for food such as hard candy, which has a slightly high hygroscopicity, the product absorbs moisture during the processing step and storage, so-called crying occurs. In addition, the taste quality is heavy and it cannot be said that the sweetness is preferable, and there is a problem in using it alone as a sweetener.

[0004]

Both reduced palatinose and maltitol have excellent properties, but reduced palatinose has the drawbacks of (1) low solubility and (2) low sweetness, For Thor,
There are drawbacks such as (1) high hygroscopicity and (2) poor quality of sweetness. An object of the present invention is to solve these problems and provide a new complex sweetener having excellent properties of both reduced palatinose and maltitol, and a method for producing the same.

[0005]

Means for Solving the Problems The present inventors have obtained a complex sweetener prepared by mixing the above with a ratio of the weight of solid content of maltitol to the weight of solid content of reduced palatinose of 0.1-9. They have found that they can solve the problems and have completed the present invention.

That is, the low solubility of reduced palatinose was solved by mixing maltitol, which has higher solubility, and the high hygroscopicity of maltitol,
The problem is solved by mixing reduced palatinose having low hygroscopicity, the low sweetness of reduced palatinose is solved by mixing maltitol having a higher sweetness, and the unfavorable sweetness of maltitol is solved.
It was solved by mixing sweetened reduced palatinose.

The solubility of reduced palatinose is about 28% (weight / weight solution) at 20 ° C., whereas the solubility of maltitol under the same conditions is about 53%. By mixing the ratio of the solid content weight of maltitol to the solid content weight of reduced palatinose at 0.1 to 9,
A complex sweetener having a solubility at 30 ° C. of 30 to 50% can be obtained.

Since reduced palatinose has a low hygroscopicity, it hardly absorbs moisture even if it is left under the conditions of relative humidity of 75% and 20 ° C. In contrast, maltitol absorbs moisture under the same conditions and becomes sticky. By mixing the ratio of the solid content weight of maltitol to the solid content weight of reduced palatinose at 0.1 to 9, a complex sweetener having a lower hygroscopicity than maltitol can be obtained.

The reduced palatinose has a sweetness to sucrose of about 4
5%. On the other hand, the sweetness of maltitol is about 75%. By mixing the ratio of the solid content weight of maltitol to the solid content weight of reduced palatinose at 0.1 to 9, a complex sweetener having a sweetness of 48 to 70% can be obtained.

Reduced palatinose has a refreshing sweetness similar to sucrose, while maltitol has a harsh and unpleasant sweetness. The ratio of the solid content weight of maltitol to the solid content weight of reduced palatinose is 0.1-9.
By mixing with, a complex sweetener having no mellow sweetness peculiar to maltitol can be obtained. Thus, the present invention is completed by obtaining a complex sweetener having a ratio of the solid content weight of maltitol to the solid content weight of reduced palatinose adjusted to 0.1 to 9. Especially, the ratio is 0.3 ~
When it is 2.5, it is a preferable complex sweetener in which solubility, hygroscopicity, sweetness and taste are in harmony.

The complex sweetener of the present invention can be obtained, for example, by hydrogenating a mixed solution of palatinose and maltose using Raney nickel as a catalyst, or by separately hydrogenating palatinose and maltose, and then producing reduced palatinose and maltose. There are methods such as mixing Thor,
Any method may be adopted. The hydrogenation reaction can also be carried out by a continuous reaction using a fixed bed (Japanese Patent Application No. 60-15610).

More specifically, hydrogenation is performed on a mixed solution of palatinose and maltose using Raney nickel as a catalyst to obtain a mixed solution of reduced palatinose and maltitol, or reduced palatinose and maltitol are mixed and dissolved in water and mixed. A solution is obtained, which has a total solid content concentration of 75-
A concentrated fondant sweetener by concentrating to 90%, adding reduced palatinose or maltitol or both as seed crystals, and stirring to crystallize a part of reduced palatinose and a part of maltitol. Is obtained. Further, the fondant-shaped complex sweetener is dried under reduced pressure and further pulverized to obtain a powdery or granular complex sweetener.

The complex sweetener of the present invention may contain sorbitol, mannitol, maltotriitol and other oligosaccharide alcohols as impurities regardless of the purity of reduced palatinose and maltitol. The product of the complex sweetener of the present invention may be in any form, for example, liquid, semisolid or solid.

[0014]

EXAMPLES The present invention will now be described in detail with reference to examples, but the present invention is not limited thereto. Example 1 Production of powdered complex sweetener Powdered reduced palatinose having a purity of 99.8% and powdered reduced maltose syrup having a maltitol purity of 93% were mixed at 9: 1 and 8:
2, 7: 3, 6: 4, 5: 5, 4: 6, 3: 7, 2: 8
Alternatively, they were mixed at a solid content weight ratio of 1: 9 to obtain a powdered complex sweetener. The ratio of the solid content weight of maltitol to the solid content weight of reduced palatinose of these complex sweeteners is:
The calculated values are 0.10, 0.23, 0.40, 0.
62, 0.93, 1.40, 2.17, 3.72 or 8.37.

When the solubility of these 9 kinds of complex sweeteners at 20 ° C. was examined, it was found that reduced palatinose was about 28%.
The ratio was (weight / weight solution), but it was 30 to 50%. The results of solubility measurement are shown in FIG. In FIG. 1, ● indicates solubility at 20 ° C., ▲ indicates 40 ° C., and ■ indicates solubility at 60 ° C.

Among these complex sweeteners, the weight ratio of reduced palatinose to powdered reduced maltose syrup in solid content is 3:
The hygroscopicity of the mixture of 7, 5: 5 or 7: 3 was measured by measuring the weight change under the condition that the relative humidity was 75% and the temperature was 20 ° C, and the hygroscopicity was lower than that of powdered reduced maltose starch syrup. A complex sweetener was obtained. The measurement results of hygroscopicity are shown in FIG. In FIG. 2, ◯ is powdered reduced palatinose, Δ is powdered reduced maltose syrup, ● is a complex sweetener having a solid content weight ratio of powdered reduced palatinose and powdered maltose syrup of 7: 3, and ▲ is solid content. Weight ratio 5: 5
And the solid squares represent the complex sweeteners having a solid content weight ratio of 3: 7, respectively.

Further, a sensory test was conducted on these 9 kinds of complex sweeteners using a good panelist with respect to the degree of sweetness to sucrose and the taste, and the sweetness degree was about 45% with reduced palatinose. The complex sweetener of the present invention was 48 to 70%. In addition, a complex sweetener having a good sweetness characteristic without malting peculiar to maltitol was obtained. The test result of the sweetness degree by the sensory test is shown in FIG.

Example 2 Production of Liquid Complex Sweetener 250 g of palatinose having a purity of 99.5% and 250 g of maltose having a purity of 93% were mixed and dissolved in 500 g of water. After adjusting this sugar solution to pH 6.5, it was placed in a 1 liter autoclave for hydrogenation, 5 g of Raney nickel was added as a catalyst, and the temperature was 100 to 150 ° C. and the pressure was 100.
The hydrogenation reaction was carried out for 30 to 60 minutes under the condition of kgf / cm ² . The catalyst was removed from the hydrogenated sugar solution by filtration and then concentrated to 75% to obtain a liquid complex sweetener.

Analysis of this complex sweetener by HPLC revealed that reduced palatinose was 49.5% (GPM 24.2%,
GPS 25.3%), maltitol 46%, sorbitol 0.4%, mannitol 0.1%, and other 4%. When a sensory test was conducted on this complex sweetener,
The degree of sweetness was about 60%, which was a good sweetness quality without the tingling feeling peculiar to maltitol.

Example 3 Production of fondant-like complex sweetener 50 g of reduced palatinose having a purity of 99.8% and 50 g of powdered reduced maltose syrup having a purity of 93% maltitol were dissolved in 100 g of water. This is concentrated to a solid content concentration of 80-85%
Then, after cooling to a temperature of about 60 ° C., 0.5 g of powder of reduced palatinose and 0.5 g of powdered reduced maltose syrup were added as seed crystals and vigorously stirred, and precipitation of crystals was observed. When this was left as it is overnight,
The whole had a fondant shape, and was elastic enough to be easily dented when pressed with a finger.

Analysis of this complex sweetener by HPLC revealed that reduced palatinose was 49.8% (GPM 24.4%,
GPS 25.4%), maltitol 46.5%, maltotriitol 2.5%, sorbitol 0.6%, and others 0.6%. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 60%, and the sweetness was good without malting feeling peculiar to maltitol.

Example 4 Production of Powdered Sweetener The fondant-shaped sweetener of Example 3 was dried under reduced pressure at 75 ° C. overnight under reduced pressure and pulverized to obtain a powdered sweetener. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 60%, and the sweetness was good without malting feeling peculiar to maltitol. The hygroscopicity of this complex sweetener was examined by measuring the weight change under the conditions of relative humidity of 75% and temperature of 20 ° C., and the weight change rate was about 1%, which was lower than that of maltitol. .

Example 5 Production of fondant-like complex sweetener 50 g of reduced palatinose having a purity of 99.8% and 50 g of powdered reduced maltose syrup having a purity of 93% maltitol were dissolved in 100 g of water. This is concentrated to a solid content concentration of 80-85%
After cooling to a temperature of about 60 ° C., 0.5 g of powdered reduced maltose syrup was added as a seed crystal and vigorously stirred, and precipitation of crystals was observed. When this was left as it was overnight, the whole became a fondant shape, and it was elastic enough to be easily dented when pressed with a finger.

Analysis of this complex sweetener by HPLC revealed that reduced palatinose was 49.8% (GPM 24.4%,
GPS 25.4%), maltitol 46.7%, maltotriitol 2.5%, sorbitol 0.6%, and other 0.4%. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 60%, and the sweetness was good without malting feeling peculiar to maltitol.

Example 6 Production of powdered complex sweetener The fondant-shaped complex sweetener of Example 5 was dried under reduced pressure overnight at a temperature of 75 ° C. and pulverized to obtain a powdered complex sweetener. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 60%, and the sweetness was good without malting feeling peculiar to maltitol. The hygroscopicity of this complex sweetener was examined by measuring the weight change under the conditions of relative humidity of 75% and temperature of 20 ° C., and the weight change rate was about 1%, which was lower than that of maltitol. .

Example 7 Preparation of fondant-like complex sweetener 50 g of reduced palatinose having a purity of 99.8% and 50 g of powdered reduced maltose syrup having a purity of 93% maltitol were dissolved in 100 g of water. This is concentrated to a solid content concentration of 80-85%
Then, after cooling to a temperature of about 60 ° C., 0.5 g of powdered reduced palatinose as a seed crystal was added and vigorously stirred, whereupon precipitation of crystals was observed. When this was left as it was overnight, the whole became a fondant shape, and it was elastic enough to be easily dented when pressed with a finger. When this complex sweetener was analyzed by HPLC, reduced palatinose 50.
1% (GPM 24.5%, GPS 25.6%), maltitol 46.3%, maltotriitol 2.5%, sorbitol 0.6%, and other 0.5%. A sensory test was conducted on this complex sweetener, and the sweetness was about 6
At 0%, it was a good sweetness quality without the harsh feeling peculiar to maltitol.

Example 8 Production of fondant-like complex sweetener 80 g of reduced palatinose having a purity of 99.8%, 26.7 g of liquid reduced maltose starch syrup having a solid content concentration of 75% and a maltitol purity of 76.8% (20 g as a solid content) ) Was dissolved in 90 g of water. This was concentrated to a solid content concentration of 80 to 85%, cooled to 60 to 70 ° C., and then 0.5 g of powder of reduced palatinose as seed crystals and 0.5 g of powdered maltose starch syrup with 93% purity of maltitol. Was added and the mixture was vigorously stirred, whereupon precipitation of crystals was observed. When this was left as it was overnight, the whole became a fondant shape, and it was elastic enough to be easily dented when pressed with a finger.

Analysis of this complex sweetener by HPLC revealed that reduced palatinose 79.7% (GPM 38.9%,
GPS 40.8%), maltitol 15.2%, maltotriitol 2.8%, sorbitol 0.6%, and others 1.7%. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 50%, and it was a good sweetness quality without the tingling feeling peculiar to maltitol.

Example 9 Production of powdered complex sweetener The fondant-shaped complex sweetener of Example 8 was dried under reduced pressure overnight at a temperature of 75 ° C. and pulverized to obtain a powdered complex sweetener. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 50%, and it was a good sweetness quality without the tingling feeling peculiar to maltitol. The hygroscopicity of this complex sweetener was examined by measuring the weight change under the conditions of relative humidity of 75% and temperature of 20 ° C., and the weight change rate was about 1%, which was lower than that of maltitol. .

Example 10 Production of fondant-like complex sweetener 70 g of reduced palatinose having a purity of 99.8% and 40 g of liquid reduced maltose starch syrup having a solid concentration of 75% and a purity of maltitol of 76.8% (30 g as a solid content) It was dissolved in 90 g of water. This was concentrated to a solid content concentration of 80 to 85%, cooled to 60 to 70 ° C., and then 0.5 g of powder of reduced palatinose as seed crystals and maltitol purity of 93.
% Of powdered reduced maltose starch syrup was added and vigorously stirred, and precipitation of crystals was observed. When this was left as it was overnight, the whole became a fondant shape, and it was elastic enough to be easily dented when pressed with a finger.

Analysis of this complex sweetener by HPLC revealed that reduced palatinose was 69.8% (GPM 34.1%,
GPS 35.7%), maltitol 23.3%, maltotriitol 4.1%, sorbitol 0.8%, and other 2.0%. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 53%, which was a good sweetness quality without the tingling feeling peculiar to maltitol.

Example 11 Production of powdered complex sweetener The fondant-shaped complex sweetener of Example 10 was dried under reduced pressure overnight at a temperature of 75 ° C. and pulverized to obtain a powdered complex sweetener. When a sensory test was conducted on this complex sweetener, the degree of sweetness was about 53%, which was a good sweetness quality without the tingling feeling peculiar to maltitol. The hygroscopicity of this complex sweetener was examined by measuring the weight change under the conditions of relative humidity of 75% and temperature of 20 ° C., and the weight change rate was about 1%, which was lower than that of maltitol. .

INDUSTRIAL APPLICABILITY According to the present invention, both of the properties of reduced palatinose and maltitol, which are excellent properties as a sweetener alternative to sucrose, such as low energy and low cariogenicity, are not lost, and both are conventionally described. It is possible to obtain a new complex sweetener which solves the known drawbacks. The complex sweetener of the present invention has improved solubility and sweetness as compared with reduced palatinose, and has improved hygroscopicity and sweetness quality as compared with maltitol. Therefore, the complex sweetener of the present invention can be used for foods whose use has been limited due to the drawbacks of maltitol and reduced palatinose.

[Brief description of drawings]

1] Solubility (% weight / weight solution) of a complex sweetener obtained by mixing powdered reduced palatinose and powdered maltose syrup at a solid content weight ratio of 10: 0 to 5: 5 to 0:10. It is a graph showing.

FIG. 2 Hygroscopicity of a complex sweetener obtained by mixing powdered reduced palatinose and powdered maltose syrup at a solid content weight ratio of 7: 3, 5: 5 and 3: 7 at a relative humidity of 75%. 3 is a graph showing the moisture releasing property at a relative humidity of 32%.

[Fig. 3] Sweetness of a complex sweetener obtained by mixing powdered reduced palatinose and powdered maltose syrup at a solid content weight ratio of 10: 0 to 5: 5 to 0:10 (% of sucrose). It is a graph showing.

Claims (6)

[Claims] 1. A complex sweetener comprising reduced palatinose and maltitol. 2. The complex sweetener according to claim 1, wherein the ratio of the solid content weight of maltitol to the solid content weight of reduced palatinose is 0.1 to 9. 3. The complex sweetener according to claim 1, wherein the ratio of the weight of solid content of maltitol to the weight of solid content of reduced palatinose is 0.3 to 2.5. 4. Reduced palatinose and maltitol are mixed and dissolved in water, concentrated to a total solid content concentration of 75 to 90%, and then either or both of reduced palatinose and maltitol are added as seed crystals and stirred. To crystallize a part of reduced palatinose and a part of maltitol,
A process for producing a complex sweetener, wherein the ratio of the weight of the solid content of maltitol to the weight of the solid content of reduced palatinose is 0.1 to 9, which is produced as it is or dried. 5. A ratio of the solid content of maltitol to the solid content of reduced palatinose, which is characterized in that palatinose and maltose are mixed and dissolved in water to carry out a hydrogenation reaction to obtain a mixed solution of reduced palatinose and maltitol. A method for producing a complex sweetener, wherein: 0.1 to 9. 6. Palatinose and maltose are mixed and dissolved in water to carry out a hydrogenation reaction, and the resulting mixed solution of reduced palatinose and maltitol is added in a total solid concentration of 75 to 90%.
Then, either or both of the reduced palatinose and maltitol are added as seed crystals, and the mixture is stirred to crystallize a part of the reduced palatinose and a part of maltitol, and the product is left as it is or dried. A method for producing a complex sweetener, wherein the ratio of the weight of solid content of maltitol to the weight of solid content of reduced palatinose is 0.1 to 9, which is characterized in that.