JPH07100012B2 - Sweetener composition - Google Patents
Sweetener compositionInfo
- Publication number
- JPH07100012B2 JPH07100012B2 JP63258003A JP25800388A JPH07100012B2 JP H07100012 B2 JPH07100012 B2 JP H07100012B2 JP 63258003 A JP63258003 A JP 63258003A JP 25800388 A JP25800388 A JP 25800388A JP H07100012 B2 JPH07100012 B2 JP H07100012B2
- Authority
- JP
- Japan
- Prior art keywords
- sucrose
- erythritol
- sweetness
- sweetener composition
- weight
- 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
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明はメソ・エリスリトールとスクロースとを主成分
とする甘味質が改良された甘味料組成物に関する。TECHNICAL FIELD The present invention relates to a sweetener composition containing meso-erythritol and sucrose as main components and having improved sweetness.
（従来の技術） 甘味料として、スクロース、フラクトース、グルコー
ス、パラチノース等の種類；マルチトール、ソルビトー
ル、キシリトール等の糖アルコール；アスパルテーム、
ステビオサイド、サッカリン等の非糖類などが使用され
ている。中でもスクロースは甘味質が良好で広く用いら
れている。(Prior Art) As sweeteners, types of sucrose, fructose, glucose, palatinose and the like; sugar alcohols such as maltitol, sorbitol and xylitol; aspartame,
Non-sugars such as stevioside and saccharin are used. Among them, sucrose has a good sweetness and is widely used.
（発明が解決しようとする課題） しかし、近年スクロースの過剰摂取に伴う虫歯の増大、
肥満化及び糖尿病の促進等の健康上の弊害が指摘される
ようになった。スクロースの摂取量を減らすためにスク
ロースの一部または全部を他の糖、糖アルコール（たと
えばソルビット、マルチット等）、非糖類甘味料等と置
き換える試みもなされている（特開昭57−155965号公
報）が、嗜好性、呈味性、その他の面で十分なものは得
られていない。(Problems to be solved by the invention) However, in recent years, an increase in tooth decay due to excessive intake of sucrose,
Health problems such as obesity and promotion of diabetes have come to be pointed out. In order to reduce the intake of sucrose, attempts have been made to replace part or all of sucrose with other sugars, sugar alcohols (eg, sorbit, maltite, etc.), non-sugar sweeteners, etc. (JP-A-57-155965). ), However, those having sufficient palatability, taste and other aspects have not been obtained.
さらにスクロースを高濃度で用いた場合、甘味が強く、
コク味のある甘味質となるが、これは昨今好まれない傾
向にある。一方、糖アルコールであるメソ・エリスリト
ールは非消化性、非う蝕性の甘味料であるが、高濃度の
場合には比較的後味に甘味が残らず、甘味のきれが早い
と言えるが、低濃度の場合には後味に僅かな収れん味、
苦味を感ずるようになる。Furthermore, when sucrose is used at a high concentration, it has a strong sweetness,
It has a rich sweetness, but this tends to be disliked these days. On the other hand, sugar alcohol, meso-erythritol, is a non-digestive, non-cariogenic sweetener, but at high concentrations, the aftertaste has relatively little sweetness, and it can be said that the sweetness is quickly cut off. In the case of concentration, the aftertaste has a slight astringent taste,
You will feel bitterness.
（課題を解決するための手段） すなわち、本発明は、メソ・エリスリトールとスクロー
スとを主成分とする甘味料組成物を要旨とする。(Means for Solving the Problems) That is, the gist of the present invention is a sweetener composition containing meso-erythritol and sucrose as main components.
メソ・エリスリトールとスクロースとの割合としては、
メソ・エリスリトールが30〜70重量％の範囲を挙げるこ
とができ、好ましくは55重量％を挙げることができる。As the ratio of meso-erythritol and sucrose,
The range of meso-erythritol can be 30 to 70% by weight, and preferably 55% by weight.
本発明で用いるメソ・エリスリトール（以下、「エリス
リトール」を略称する。）は構造式 で表わされる四価の糖アルコールであり、分子量122、
融点119℃の白色結晶で、水によく溶ける。エリスリト
ールは、天然の藻類、茸類、等に含まれ、日本酒、ワイ
ン、醤油などにも少量含まれる。その甘味の強さは、蔗
糖よりやや弱く、ぶどう糖よりやや強い程度で、パネル
テストの結果では、蔗糖の約70〜80％の甘味質に相当す
る。口当りは蔗糖よりもさわやかで甘味質が残らない。
また、濃度により甘味質が異なり低濃度例えば５％溶液
の場合後味に僅かに収れん味、苦みを感じるが、高濃度
例えば15％溶液の場合は後味に感じる収れん味、苦みは
殆ど感じない。エリスリトールはたとえばぶどう糖を基
質として発酵により製造する方法、ｎ−パラフィンを基
質として発酵により製造する方法等の種々の方法で製造
することができる。Meso-erythritol (hereinafter, abbreviated as “erythritol”) used in the present invention has a structural formula. Is a tetravalent sugar alcohol represented by a molecular weight of 122,
It is a white crystal with a melting point of 119 ° C and dissolves well in water. Erythritol is contained in natural algae, mushrooms and the like, and is also contained in small amounts in sake, wine, soy sauce and the like. The intensity of its sweetness is slightly weaker than that of sucrose and slightly stronger than that of glucose. According to the panel test results, the sweetness is about 70 to 80% of that of sucrose. The mouthfeel is refreshing and less sweet than sucrose.
Further, the sweetness varies depending on the concentration, and a low concentration, for example, a 5% solution, causes a slight astringent taste and bitterness in the aftertaste, but a high concentration, for example, a 15% solution, hardly feels the astringent taste and bitterness. Erythritol can be produced by various methods such as a method of producing it by fermentation using glucose as a substrate and a method of producing it by fermentation using n-paraffin as a substrate.
（発明の効果） 本発明では、エリスリトールとスクロースを組み合わせ
ることによって、スクロースを理想とされる甘味質に近
い甘味質を得る。さらに、前述のようにエリスリトール
が非消化性の糖アルコールであるために、本発明によれ
ば、スクロースの最大30％迄のカロリーを低減すること
ができる。また、高い濃度のスクロース溶液、例えば濃
度16.4重量％の溶液の甘味はこくはあるが、べたつき感
のあるしつこさを感ずる。しかし、これに濃度19重量％
のエリスリトール溶液（スクロースの約16.4重量％に相
当する甘味）を重量比1:1〜1:3の範囲に混合したものは
スクロース濃度16.4重量％の溶液に比較してべたつき感
のあるしつこい甘味が改良され、あっさりした甘味質と
なる。(Effects of the Invention) In the present invention, by combining erythritol and sucrose, a sweetness quality close to the ideal sweetness quality of sucrose is obtained. Furthermore, since erythritol is a non-digestible sugar alcohol as described above, according to the present invention, calories of up to 30% of sucrose can be reduced. In addition, a sucrose solution having a high concentration, for example, a solution having a concentration of 16.4% by weight, has a sweet taste but a sticky and persistent feel. However, this has a concentration of 19% by weight
Erythritol solution (sweetness equivalent to about 16.4% by weight of sucrose) mixed in a weight ratio range of 1: 1 to 1: 3 has a persistent sweetness with a sticky feeling compared to a solution with a sucrose concentration of 16.4% by weight. It is improved and has a light sweetness.
また、上記により混合した溶液は濃度19重量％のエリス
リトールに比較して、まろやかな甘味のものが得られ
る。すなわち高濃度の場合スクロースとエリスリトール
を混合することでそれぞれの単品のものより甘味質良好
なものが得られる。In addition, the solution mixed as described above has a milder sweetness as compared with erythritol having a concentration of 19% by weight. That is, in the case of a high concentration, by mixing sucrose and erythritol, a sweeter product having a better sweetness than the individual products can be obtained.
エリスリトールの濃度が低い場合、エリスリトール10.4
重量％水溶液（スクロースの約７重量％水溶液に相当す
る甘味）の場合は前記したエリスリトールの僅かな苦
み、収れん味がスクロースと混合することで改良出来
る。本発明の低カロリー甘味料組成物は粉末、結晶、顆
粒、錠剤、等の成型品、溶液、溶融混合品などの形態で
利用し得る。特に結晶状のものはエリスリトールの結晶
とスクロース結晶が酷似しているため外観美麗で一体感
があり、グラニュー糖様である。Erythritol 10.4 at low erythritol concentrations
In the case of a weight% aqueous solution (sweetness equivalent to about 7 weight% sucrose aqueous solution), the slight bitterness and astringency of erythritol described above can be improved by mixing with sucrose. The low-calorie sweetener composition of the present invention can be used in the form of powders, crystals, granules, molded products such as tablets, solutions, melt-mixed products and the like. In particular, the crystalline form has a beautiful appearance and a sense of unity because the erythritol crystals and the sucrose crystals are very similar, and is like a granulated sugar.
本発明の甘味料組成物は甘味を必要とする食品に使用す
ることが可能であり、その例としては、テーブルシュガ
ー、飲料類、冷凍類、菓子類、パン、ケーキ類、佃煮、
練り製品、粉末果汁等への利用が挙げられる。さらに、
本発明の低カロリー甘味料組成物に若干の食塩を併用す
れば、蔗糖と食塩の場合と同様な甘味の相乗効果を得る
ことができる。The sweetener composition of the present invention can be used for foods that require sweetness, examples of which include table sugar, beverages, frozen products, confectionery, bread, cakes, boiled fish,
It can be used for paste products, powdered fruit juices and the like. further,
When a small amount of salt is used in combination with the low-calorie sweetener composition of the present invention, a synergistic sweetening effect similar to that of sucrose and salt can be obtained.
（実施例） 実施例１ 第１表に示すエリスリトール（日研化学株式会社製造）
とスクロース（東日本製糖株式会社製造）からなる組成
物を、水に溶解して全量を100gとし、各甘味溶液（甘味
度は全てスクロースの約７％溶液に相当する）の甘味質
について５名のパネラーによる官能検査を行った。試料
温度は25℃とした。結果は第１表に示した。また実施例
１の試料No.1、No.3及びNo.7の官能検査結果を第１図に
示した。(Example) Example 1 Erythritol shown in Table 1 (manufactured by Niken Chemical Co., Ltd.)
The composition consisting of sucrose and sucrose (manufactured by East Japan Sugar Co., Ltd.) was dissolved in water to a total amount of 100 g, and the sweetness of each sweet solution (the degree of sweetness corresponds to about 7% sucrose solution) was measured by 5 people. Sensory tests were conducted by panelists. The sample temperature was 25 ° C. The results are shown in Table 1. In addition, FIG. 1 shows the results of the sensory tests of samples No. 1, No. 3 and No. 7 of Example 1.
図中１〜７は評価項目を、そして７本の軸は、それぞれ
中心が＋２を、そして正７角形の外側点が０を示す。In the figure, 1 to 7 indicate evaluation items, and the seven axes indicate +2 at the center and 0 at the outer points of the regular heptagon.
（発明の効果） 本発明の甘味料組成物はスクロース及びエリスリトール
の甘味質を改良し、かつ低カロリー性である。したがっ
てこの甘味料組成物は健康上からも、嗜好上からもすぐ
れたものである。 (Effects of the Invention) The sweetener composition of the present invention improves the sweetness of sucrose and erythritol and has a low calorie content. Therefore, this sweetener composition is excellent in health and taste.
【図面の簡単な説明】 第１図は、実施例１の試料No.1、No.3およびNo.7の官能
検査結果を示すグラフである。 １−１……試料No.1 １−３……試料No.3 １−７……試料No.7BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the sensory test results of samples No. 1, No. 3 and No. 7 of Example 1. 1-1 …… Sample No.1 1-3 …… Sample No.3 1-7 …… Sample No.7
Claims (1)
成分とする甘味料組成物。1. A sweetener composition comprising meso-erythritol and sucrose as main components.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63258003A JPH07100012B2 (en) | 1988-10-13 | 1988-10-13 | Sweetener composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63258003A JPH07100012B2 (en) | 1988-10-13 | 1988-10-13 | Sweetener composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02104259A JPH02104259A (en) | 1990-04-17 |
| JPH07100012B2 true JPH07100012B2 (en) | 1995-11-01 |
Family
ID=17314185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63258003A Expired - Lifetime JPH07100012B2 (en) | 1988-10-13 | 1988-10-13 | Sweetener composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07100012B2 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5665406A (en) * | 1992-03-23 | 1997-09-09 | Wm. Wrigley Jr. Company | Polyol coated chewing gum having improved shelf life and method of making |
| US5294449A (en) * | 1992-04-09 | 1994-03-15 | Wm. Wrigley Jr. Company | Composition of anti-cavity chewing gum and method of fighting tooth decay by using erythrose as anticaries agent |
| US5545415A (en) * | 1993-12-30 | 1996-08-13 | Wm. Wrigley Jr. Company | Low moisture chewing gum compositions containing erythritol |
| US6264999B1 (en) | 1993-09-30 | 2001-07-24 | Wm. Wrigley Jr. Company | Chewing gum containing erythritol and method of making |
| US5916606A (en) * | 1993-09-30 | 1999-06-29 | Wm. Wrigley Jr. Company | Chewing gum compositions containing erythritol and a moisture binding agent |
| US5494685A (en) * | 1994-05-17 | 1996-02-27 | Wm. Wrigley Jr. Company | Chewing gum with a rolling compound containing erythritol |
| US5397579A (en) * | 1993-09-30 | 1995-03-14 | Wm. Wrigley Jr. Company | Environmentally stable 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 |
| US9133554B2 (en) | 2006-02-08 | 2015-09-15 | Dynamic Food Ingredients Corporation | Methods for the electrolytic production of erythritol |
| WO2010042093A2 (en) | 2007-06-29 | 2010-04-15 | Mcneil Nutritionals, Llc | Sweetener compositions |
| IT1398023B1 (en) | 2010-02-12 | 2013-02-07 | Eridania Sadam S P A | NATURAL SWEETENING COMPOSITION. |
-
1988
- 1988-10-13 JP JP63258003A patent/JPH07100012B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02104259A (en) | 1990-04-17 |
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Legal Events
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| S531 | Written request for registration of change of domicile |
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| EXPY | Cancellation because of completion of term |