JPH069487B2 - Kneaded product or beverage containing stable aspartame - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to aspartame (α-L-aspartyl-L
-Phenylalanine methyl ester), and more particularly to a method of increasing storage stability of aspartame in a system of food having a relatively high pH by lecithin.

In recent years, low-calorie beverages and health foods have tended to increase, and among low-calorie sweeteners, aspartame is extremely effective in terms of sweetness quality and sweetness degree, and therefore it is expected to be used for these beverages and foods. . by the way,
It has been pointed out that when aspartame is added to these foods and drinks, the storage stability of aspartame is lowered due to the influence of pH, storage temperature and the like, which is a problem particularly when the aspartame is retained in the presence of water. That is, in the case of food and drink in which water and aspartame coexist under weakly acidic to alkaline conditions, aspartame is decomposed in the manufacturing process or storage and distribution stage, and is nontoxic and completely safe, but diketopiperazine is not sweetened, Causes sweetness loss.
In addition, sweetness loss of aspartame is likely to occur even in the system of foods and beverages containing aspartame having a high water content regardless of pH, particularly when aspartame is retained at a relatively high temperature. And such a decrease in storage stability of aspartame is a bottleneck in using aspartame for various sweet foods such as soft drinks, which consume large amounts of sweeteners and have high demand for low-calorie sweeteners. Therefore, improving the storage stability of aspartame has become an extremely important issue in using aspartame in processed foods.

Efforts to address such issues include low temperature storage, pH adjustment (stable pH of aspartame pH 4 to 4.5), Ca or Mg.
Addition of ion-releasing substances (JP-A-50-77569), encapsulation (JP-A-57-202268, JP-B-57-53063), etc. are known, but to prevent changes in pH during storage and other environmental changes. However, it holds aspartame stably and has a relatively high
It is widely applicable to foods and drinks in the pH range, and is not yet satisfactory from the viewpoint of obtaining a high stabilizing effect.

The present inventors have found that lecithin greatly improves the stability of aspartame under weakly acidic to alkaline conditions as a result of repeated intensive studies aimed at stabilizing aspartame against the background of such a situation. It was

The present invention has been completed based on such findings,
That is, when the pH is 4.0 or more and lecithin is converted into the weight of phosphatidylcholine, the weight of aspartame is 50%.
% Or more, which is a kneaded product or a beverage that stably contains aspartame.

The lecithin used in the present invention comprises (1) a phospholipid such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI), and triglyceride, and a mixed lipid industrially called so-called lecithin, 2) The above PC, PE,
It may be any of phospholipids represented by PI, particularly PC.

Lecithin has 1 of its main components PC, PE, PI, etc.
Since it has both hydrophilic and lipophilic functional groups in the molecule, it has an emulsifying effect and is used in many applications as an emulsifier, as well as wetting, antioxidant, flavor retaining, and aging for starches. Although it is known to have a preventive action and a peeling preventive action against caramel, there is no knowledge about stabilization of substances that are unstable to heat or alkali such as aspartame.

As the lecithin, including soybean lecithin, rapeseed lecithin, corn lecithin, egg yolk lecithin, cottonseed lecithin and other types can be used without any particular limitation, lecithin which is a mixture of these lecithin alone or in combination, the above Since it is separated and purified from various species, oil seeds, egg yolk, etc., it often contains impurities other than phospholipids, especially triglycerides. As described above, the lecithin in the present invention can be used even if it has a low degree of purification containing these impurities, but purified lecithin having a high phospholipid ratio, which has been sufficiently purified by deodorization, deoxidation, decolorization, etc. is used. As a result, the stability of aspartame is further improved. Needless to say, acetylated lecithin, partially hydrolyzed lecithin, hydroxylated lecithin, and various other modified lecithin can be substituted for all or part of lecithin.

The lecithin can be used in any form such as powder, granules, liquid and the like.

The amount of lecithin added is set so as to be 50% or more of the aspartame weight in terms of the weight of PC contained. That is, if lecithin is already present in the raw material,
A stabilizing effect can be obtained for a while by adding an insufficient amount on top, but it is preferable to convert purified lecithin into PC and add equal amount or more to aspartame. If the content of lecithin is too high, the taste, flavor, and texture may be impaired. Conversely, if the content of PC is 50% by weight or less relative to aspartame, the stabilizing effect is lacking.

The pH of foods to which lecithin is added is 4.0 or higher, and if the pH is lower than that, aspartame cannot be stabilized by lecithin. For example, in the case of pH 3.0, the stability of aspartame will be affected by the addition of lecithin. I do not receive it. In this case, the pH of the food refers to the pH from the time of mixing the raw materials to the storage and distribution of the product, particularly the pH during storage and distribution. Therefore,
When the raw materials are mixed or the pH of the product immediately after production is 4.0 or less,
Subsequent storage also excludes those that do not increase in pH from the subject of the present invention. On the other hand, even if the pH after storage is in the stable region of aspartame, food or drink whose pH during production or immediately after production is in the unstable region of aspartame, for example, pH immediately after production is 6.5, All beverages and kneaded products having a pH of 4 or more while being served, including foods having a pH of 4 to 5, are the subject of the present invention, and in particular, have a pH of 4 while serving. In a food system of 0.5 or more, the stabilizing effect by the addition of lecithin is high.

Examples of such foods include beverages such as coffee and coffee milk (canned, bottled, pouched, packed, etc.), kneaded products such as kamaboko and sausage, and foods that can retain aspartame in the absence of water. All pH except
It contains foods of 4.0 or more, and is particularly effective in foods having a pH of 4.5 to 10.

The method and time of addition of lecithin are not particularly limited as long as the method and time are such that they are uniformly dispersed in the aqueous solution and the classification of the final product, for example, in the manufacturing process,
When heating aspartame in the presence of water, or when the stability of aspartame decreases due to including the aging step, it is effective to add lecithin at least before or at the same time as addition of aspartame. Is. In addition, cyclodextrin (Japanese Patent Application No. 57-11130)
4), sucrose fatty acid ester (Japanese Patent Application No. 58-23459) is used together with a component having an effect of improving stability against water of aspartame, or when pH is high, taste and physical properties are not affected. It is also effective to adjust the pH so as to lower the pH to a value close to the stable region of aspartame as much as possible.

The concentration of aspartame may be appropriately set according to the sweetness of the intended food and is not particularly limited. Also,
It goes without saying that it can be used in combination with other sweeteners, for example, natural or artificial sweeteners such as sucrose and other sugars, sugar alcohols, stevioside, acesulfame K and saccharin.

Next, the present invention will be further described with reference to experimental examples and examples.

Experimental Example 1 0.1 wt% of purified lecithin was added and mixed to an aqueous solution containing 50 mg / dl of aspartame, and the pH was adjusted to 3.0 (experimental section 1) and 6.5 (experimental section 2) as a sample,
PH of 3.0 (control section 1) and 6. without addition of purified lecithin.
Aspartame 50 mg / dl containing aqueous solution adjusted to 5 (control section 2) was used as a control, the sample and the control were each bottled, and then heat-treated at 80 ° C for 15 minutes, and then placed in a constant temperature bath at 44 ° C to store the aspartame. Stability was measured. The results are shown in Table 1. Although 70% or more of aspartame remained after 20 days in the experimental section 2 of pH 6.5 to which 0.1% by weight of purified lecithin was added, the pH of 6.5 was not added. In the control section 1 of No. 2, it was 20% or less. That is, at pH 6.5, the addition of purified lecithin increased the residual amount of aspartame approximately four times. On the other hand, at pH 3.0, no difference was observed in the residual amount of aspartame between the lecithin-added group (experimental group 1) and the non-added group (control group 1).

^* Purified lecithin Soybean lecithin is treated with acetone to remove neutral oil, then 9
PC fraction was fractionated with 5% ethanol aqueous solution.
The one containing C83% and neutral oil 7% was used.

Experimental Example 2 Purified lecithin in an aqueous solution containing 50 mg / dl of aspartame ^*
(Containing PC83) and acetylated lecithin (PC20%
Content) was added and mixed, and the pH was adjusted to 6.5, which was used as a sample, which was heat-treated at 80 ° C. for 15 minutes together with the control in the same manner as in Experimental Example 1, and then placed in a constant temperature bath at 44 ° C. to remove aspartame. The storage stability was measured. The results are shown in Table 2. Both of the purified lecithin and the acetylated lecithin have a stabilizing effect on aspartame even when the PC addition amount is about 50% by weight of aspartame.
When the amount of C added was 0.05% or more, the residual amount of aspartame was remarkably improved. From this, it was confirmed that the stability of aspartame is determined not by the type of lecithin to be added or its addition amount, but by the addition amount of PC contained therein. In addition, in the case of adding 0.5% of acetylated lecitil, oil separation was observed after 25 days storage. Therefore, considering the content of neutral oil contained in lecithin when determining the addition amount of lecithin, it is preferable that the PC addition amount is 0.0
It should be 5% or more (equal to or more than aspartame). ^* Acetylated lecithin Acetic anhydride was added to soybean lecithin, the mixture was heated and reacted, and then acetic acid by-produced by vacuum distillation was distilled off. A mixture containing 20% PC and 38% neutral oil was used.

Example 1 480 g of coffee extract, 120 g of city milk, 3 g of instant coffee, 1 g of powdered caramel, 1.0 g of baking soda were dissolved in 0.4 g of aspartame and purified lecitil (P
C 83% content) 1.0 g, sugar ester 1.0 g,
A liquid in which 390 g of water was separately mixed and dissolved was added and sufficiently stirred and mixed to prepare a coffee emulsion (experimental section). (PH of solution
Is 6.3).

As a control, a coffee emulsion containing no purified lecithin (control group) was prepared in the same manner as above.
(PH of the solution is 6.2). 15 each coffee emulsion
After packing in ₀ ml cans and sterilizing by retort heating at 122 ° C. for 22 minutes (F ₀ value of 30), they were stored at room temperature for 4 months, and the storage stability of aspartame was measured.

The results are shown in Table 3, and 80% or more of aspartame remained in the experimental group to which the purified lecithin was added immediately after the production, and the residual amount of aspartame was about 4 as compared with the control group.
Doubled. Also, after 4 months, about 70% of aspartame remained, and remarkable improvement in stability of aspartame was recognized as compared with the control group, and it was confirmed that the taste was sufficiently satisfied as a coffee beverage.

Example 2 Sukemushi pickles 10 kg, salt 300 g, sodium glutamate 100 g, mirin 300 g, egg white 300 g, starch 500
g, 1.4 kg of water and 0.4 aspartame beforehand
g, soy lecithin (containing 20% PC) 2 g, water 100 g
Add the mixed liquid to the mixer and stir it 1
The kneaded product obtained after 5 minutes and 10 minutes of salting was put on a plate and heated at 85 ° C. for 40 minutes to produce a kamaboko.

As a control, kamaboko was produced by the same raw material and process as above without adding soy lecithin, and the residual amount of aspartame of these two types of kamaboko was measured. The fourth result
Shown in the table.

In the control group to which soybean lecithin was not added, aspartame was completely decomposed and no sweetness was felt at all, but in the experimental group to which soybean lecithin was added, 75% of aspartame remained and it was confirmed that the sweetness was sufficiently satisfactory.

Claims (1)

[Claims] 1. An oil-fat-free kneaded product or beverage containing aspartame, which has a pH of 4.0 or more and contains lecithin in an amount of 50% or more based on the weight of aspartame calculated as phosphatidylcholine weight.