JPH08217A - Sweetener having low cariogenicity - Google Patents

Abstract

PURPOSE:To obtain the subject sweetener having sweetness degree equal to that of sugar, not causing diarrhea, comprising a specific reducing starch hydrolyzate. CONSTITUTION:This sweetener comprises (A) <=20wt.% content calculated as an anhydride of a sugaralcohol having >=4 polymerization degree and <=4wt.% content calculated as an anhydride of a sugaralcohol having >=20 polymerization degree or <=25wt.% content, >=4 polymerization degree and <=3wt.% content, >=20 polymerization degree, (B) <8wt.% content calculated as an anhydride of sorbitol and 60-70wt.% content calculated as an anhydride of maltitol and (C) the rest of maltitriitol and the formed amount of fermentable saccharide after treatment with a-amylase of human saliva is <=6wt.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a low cariogenic sweetener.

[0002]

2. Description of the Related Art Dental caries (cavities) is a specific disease that occurs in a region where cells do not exist among human diseases, and is caused by the following causes. When fermentable sugars such as sugar are ingested, oral bacteria such as Streptococcus mutans living in plaque (plaque) are converted into acid.
Then, when the pH of the dental plaque becomes about 5.5 or less, the enamel on the tooth surface is dissolved. Although the pH of dental plaque decreases when eating a meal, it is neutralized by saliva invading the dental plaque, the pH further increases, and calcium phosphate is redeposited in the enamel to restore the tooth. Therefore, if a fermentable sugar such as sugar is eaten during a meal or before sleep when saliva production is significantly reduced, teeth are not repaired and a cavity is generated. However, eating sweets between meals or before sleeping is an indispensable habit for people to relieve mental stress and recover from physical fatigue, and it is not possible to stop this. I have to say that it is possible.
Conventionally, sugar has been used in a large amount and in a wide range because it has excellent tastes such as sweetness and quality and is suitable for food processing, but due to its fermentability, the above-mentioned drawbacks are encountered. Have. For this reason, polyphenols extracted from green tea, oolong tea, etc. are also used in combination with sugar for the purpose of suppressing the growth of fungus causing tooth decay, but the pH of dental plaque is 5.
I can't achieve the purpose because it drops to 5 or less.

Therefore, there is a demand for sweeteners which do not lower the pH of dental plaque and which can replace sugar and have substantially the same degree of sweetness as sugar, and a few of them have been considered. For example, there are high-intensity sweeteners such as aspartame or stevia, but the taste is inferior to that of sugar, and since it is used in a small amount, there is a drawback that the body feeling of food cannot be obtained. or,
There are low cariogenic oligosaccharides such as coupling sugar, fructooligosaccharide and palatinose, but they have the following drawbacks. It is less cariogenic than sugar, but its sweetness is low compared to sugar, and it changes under food processing conditions such as acid heat treatment. It cannot be said that it has substantially low cariogenicity because the pH of the plaque drops to 5.5 or less. In addition, sorbitol, lactitol, erythritol, xylitol,
Sugar alcohols such as maltitol, maltotriitol, and palatinitol are also known as low cariogenic saccharides and can be used in confectionery, etc., but all of them have low cariogenicity. Not necessarily. The reason is,
As mentioned above, caries are said to be produced by the acid produced by fermentation by a large number of microorganisms present in the oral cavity, but even sugar alcohols that are not affected by these characteristic organisms, α-amylase in saliva This is because it is decomposed by and is converted into a fermentable sugar to generate an acid. Furthermore, it has been reported that sugar alcohol has a low sweetness to sugar and may cause transient diarrhea when consumed in a large amount [Kamoi et al., Nutrition Journal, 30, 153].
-158 (1972)].

Examples of sweeteners utilizing these sugar alcohols include those described in JP-A-55-86802. This sweetener comprises less than 3% by weight of polyols with a degree of polymerization greater than 20, less than 60% by weight of maltitol, less than 10% by weight of sorbitol, the remainder having a degree of polymerization of 3-
20 polyols. And, as a numerical reason for limiting the amount of the component, a polyol having a degree of polymerization of more than 20 is a main cause of the caries-forming property of the hydrolyzate, so that it should be in a small amount, and maltitol and sorbitol are Although it has poor caries-forming properties, it is said that the amount must be limited because it causes difficulties during confectionery production. However, even a polyol having a polymerization degree of 4-20, which is considered good here, is decomposed by saliva α-amylase to produce a fermentable sugar. For example, P. Wuersch et al., C
aris Res. 16, 90-95 (1982), saliva α-amylase is used, and 10-
When it is allowed to act for 30 minutes, if μmol of reducing sugar released in 10 minutes is set to 100 for starch, maltitol and maltotriitol are zero, whereas the average degree of polymerization is 4
In the reduced starch hydrolyzate, the value was 75, and the average degree of polymerization was 10, the value was 20.8. Furthermore, regarding the production of acid by plaque in the human oral cavity, when the production amount of acid (μEqH ⁺ / mL / 10 minutes) was examined, maltitol averaged 0.015 ± 0.0011, and maltotriitol averaged. The average is 0.03 ± 0.01, which is equal to zero, while the average is 0.34 ± 0.06 for glucose, the average is 0.44 ± 0.05 for starch, and the average is for the reduced starch hydrolyzate having an average degree of polymerization of 10. A very high value of 0.30 ± 0.03 is shown. Regarding the production of lactic acid by human fresh saliva, μmol of lactic acid produced by incubation at 37 ° C. for 90 minutes was 0.03 ± 0.02 in maltitol, and 0.1 in maltotriitol.
13 ± 0.08, while glucose has an average of 5.2 ± 1.0, maltose has an average of 5.1 ± 0.9,
An average of 5.2 ± for the reduced starch hydrolyzate having an average degree of polymerization of 10
A very high value of 1.1 is shown. Separately, maltotriitol with a degree of polymerization of 3 and maltotetriitol with a degree of polymerization of 4 were used as the substrate, and the substrate concentration was 300 μg.
/ ML, and 10 units of saliva α-
600μ per amylase and substrate 0.75μg / μL
When L saliva was allowed to act at 37 ° C. for 3 hours, maltotriitol produced zero amount of reducing sugars in both saliva α-amylase and saliva, but maltotetriitol produced saliva α-. The amount of reducing sugar produced in amylase was 125 μg / mL (decomposition rate, 41.7%), and the amount of reducing sugar produced in saliva was 114 μg / mL.
(Decomposition rate, 38.0%). Thus, the degree of polymerization =
With the polyol of No. 3, no sugar was formed, but the degree of polymerization =
The polyol of 4 produces sugar. As is clear from the above description, even a polyol having a degree of polymerization of 4-19 has a risk of being involved in the formation of caries, and it is necessary to pay attention to its use.

[0005]

SUMMARY OF THE INVENTION The present invention is directed to oral bacteria and human saliva α.
-It is not decomposed by amylase to substantially generate acid, and its sweetness is not inferior to that of sugar,
Moreover, it aims to obtain a sweetener that does not cause diarrhea at a practical intake. In the present invention, the production amount of fermentable sugar after human saliva α-amylase treatment is 6% by weight in terms of anhydride.
The present invention relates to a low cariogenic sweetener which is a hydrolyzed product of reduced starch described below. Examples of the reduced starch hydrolyzate used in the present invention include starch saccharified products such as glucose, maltose, starch syrup and sugars having a reducing group such as lactose reduced with hydrogen. Many of these reduced starch hydrolyzates are known to have low cariogenicity as in the invention described in the above-mentioned patent publication, and those having a low degree of polymerization are saliva α. -The degree of acid production by degradation by amylase is low. However, as described above, even if the degree of polymerization is low, it is likely to generate an acid. Therefore, the amount of fermentable sugar produced after human saliva α-amylase treatment must be 6% by weight or less in terms of anhydride. The reason for this limitation is described in detail in the Examples below. The production amount of fermentable sugars after the treatment with human saliva α-amylase is 2.1.
In the case of -5.3% by weight, the pH of plaque is 6.3-5.7.
On the other hand, when the amount of fermentable sugar produced after saliva α-amylase treatment in human is 6.7% by weight, the pH of dental plaque is
Shows a lower pH of 5.5, which is lower than the pH required for the formation of caries, of 5.5. At this time, the human saliva α-amylase treatment is
Add 10 units of saliva α-amylase to 1 mg of sample,
It was treated at 37 ° C. for 3 hours. The pH measurement of dental plaque was performed 30 minutes after ingestion. As can be seen from this fact, the amount of fermentable sugars produced by human saliva α-amylase treatment must be 6% by weight or less in terms of anhydride. This fermentable sugar is produced by decomposing a polysaccharide alcohol having a degree of polymerization of 4 or more. Even with a sugar alcohol component having a degree of polymerization of 4 or more, the higher the degree of polymerization is, the more easily it is decomposed, and the larger the amount of maltose produced by decomposition. Twelve kinds of reduced starch hydrolysates were prepared, treated with saliva α-amylase and examined, and the degree of polymerization determined by HPLC was 4-19.
10% of the sugar alcohol content (anhydrous equivalent weight%) of
100% of the content of sugar alcohol having a degree of polymerization of 20 or more is α
The assumption that it is degraded by amylase holds. Using this assumption, the production amount of fermentable sugar when treated with saliva α-amylase is 6% by weight or less in terms of an anhydride, so that the degree of polymerization of the reduced starch hydrolyzate is 4
The content of the above sugar alcohol is 20% by weight or less in terms of anhydride and the content of the sugar alcohol having a degree of polymerization of 20 or more is 4% by weight or less in terms of the anhydride, or the content of sugar alcohol having a degree of polymerization of 4 or more is anhydrous. The content of sugar alcohol having a degree of polymerization of 20 or more is 25% by weight or less in terms of material and 3% by weight in terms of anhydride.
Must be:

Further, the sorbitol contained in the hydrolyzate of reduced starch not only causes transient diarrhea, but is absorbed from the gastrointestinal tract, and it causes gastrointestinal discomfort due to large intake, so it should be contained in a large amount. I can't. On the other hand, maltitol, in combination with its refreshing sweetness quality, is not absorbed from the gastrointestinal tract and is unlikely to cause diarrhea, so it is necessary to mainly use the sweetening component of the reduced starch hydrolyzate. The sweetness of sorbitol is 60-70% of that of sugar, and that of maltitol is 90% of that of sugar. Therefore, the content of sorbitol in the reduced starch hydrolyzate is kept below 8% by weight. By adjusting the content to 60% by weight or more, the sweetness of the reduced starch hydrolyzate can be 70-80% in addition to the sweetness of sorbitol and maltotriitol. In the use of reduced starch hydrolyzate, especially in confectionery such as candy, sugar alcohols having a degree of polymerization of 4 or more are also components that give favorable effects such as shape retention, moisture retention improvement, and moisture absorption reduction of the product. 3 of maltotriitol also
Not only is it not assimilated by oral bacteria and decomposed by salivary α-amylase, it also contains 50% sugar as a sweetener.
Since it has a sweetness of 60%, the content of maltitol should be adjusted to secure sugar alcohols having a degree of polymerization of 3 or more.
It is necessary to make it 60 to 70% by weight in terms of anhydride. Regarding the diarrhea-inducing property of sorbitol, the maximum amount that did not induce diarrhea was examined by using 10 males and 20 females in the age group of 20 to 30 as test subjects and immediately ingesting a small amount of powdered coffee after lunch for 2 hours. With sweeteners having a sorbitol content of less than 8% by weight in terms of anhydride, the maximum amount that does not induce diarrhea is 0.6 g / kg for men and 1.0 g / kg for women, which is a practical intake level. It does not cause any problems. In this case, therefore, according to the invention, the content of sorbitol should be less than 8% by weight.

There are various methods for producing the reduced starch hydrolyzate used in the present invention. For example, as described above, starch such as corn starch, potato starch, tapioca starch and It can be obtained by saccharification using amylase, β-amylase and the like, and hydrogenating the saccharified product obtained. At this time, the saccharification is carried out at a maltose content of 60% by weight or more, preferably 65% by weight or more, and a polymerization degree of 4
When the content of the above-mentioned polysaccharide is 20% by weight or less and the content of the polysaccharide having a degree of polymerization of 20 or more is 4% by weight or less, preferably 2% by weight or less, the desired reduced starch hydrolyzate can be obtained. it can.

The sweetener of the present invention has a substantially satisfactory sweetness by itself, but in order to further increase the sweetness, sweeteners other than sugar, such as aspartame, stevia, saccharin, glutyrrhizin, thaumatin, It is also possible to add filozultin, licorice extract and acesulfame K.

[0009]

EXAMPLES Next, examples will be shown. In the examples, the sugar composition of the reduced starch hydrolyzate was analyzed by high performance liquid chromatography under the following conditions. Equipment used: Degasser Elma ERC-3512 Homp Hitachi L-6200 Column oven GL Sciences 556 Autosampler Hitachi 655-A40 RI detector Hitachi L-3300 Integrator Hitachi D-2520 Column: Mitsubishi Kasei MCI GEL CKO2AS Eluent: Water flow rate. : 1.0 mL / min Measurement temperature: 85 ° C. Sample injection amount: 100 mL The retention time for measuring the molecular weight distribution is sorbitol (molecular weight 182, sample special grade), maltitol (molecular weight 344), maltotriitol (molecular weight 506), Maltotetriitol (molecular weight 668) is manufactured by Hayashibara Biochemical Laboratories as a standard reagent, and maltodecaose (molecular weight 1683) and maltotridecaose (molecular weight 212) are used.
4), maltopentadecaose (molecular weight 2448) is
Nakano vinegar shop Nakano Chuken product with a GP of 20 or more is pullulan P-5 (molecular weight 3420, 3906, 43
92, 4878, 5364, 5850, 6336 mixture, manufactured by Showa Denko) and hydrogenated. For the sample solution, take 5 g of the sample in a 100-mL volumetric flask, add about 80 mL of water, dissolve by sonication for about 10 minutes at room temperature, make up to 100 mL, and filter with a 0.45 μm membrane filter. Then, it was prepared. Regarding the processing of data, sorbitol, maltitol, maltotriitol, and maltotetriitol are qualitatively determined by standard reagents.For those with a higher degree of polymerization, the molecular weight of the retention time at the top of each peak is determined by the molecular weight distribution value. searched. By the simple area percentage method, the weight% of the sugar alcohol content of each polymerization degree in terms of anhydride was determined, and this was defined as the sugar composition.

Example 1 (A) pH of Corn Starch Emulsion with 33% Solids Concentration
Is 6.3 and the heat resistance of Bacillus licheniformis α-
Amylase (manufactured by Novo Co.) was used in an amount of 0.6 per 1 t of starch solid content.
Then, kg was added and liquefied by a jet cooker (manufactured by Hydrothermal Co., USA) at 105 ° C for 3 to 5 minutes and retained in a secondary liquefaction tank at about 95 ° C for about 2 hours to obtain a liquefied solution having a sugar content of 12. The liquefied liquid was cooled to 60 ° C., the pH was adjusted to 5.0, and 1 L of soybean β-amylase (manufactured by Nagase Biochemicals) 2 kg of pullulanase (“Promozyme”, manufactured by Novo Co.) was added per 1 t of solid content, 60 Saccharification was carried out at 48 ° C for about 48-60 hours until the maltose content reached 66% by weight. Saccharification 30
After the lapse of time, it was confirmed that the amount of maltose was more than 50% by weight, 0.4 kg of α-amylase was added, and 2% by weight or less of a polysaccharide having a polymerization degree of 20 or more and 66% maltose.
Saccharification was continued until it reached a weight percentage. Hereafter, by the usual method,
The hydrolyzate is filtered through a precoat filter, decolorized with activated carbon, purified with an ion-exchange resin, concentrated to a concentration of 50%, and a Raney nickel catalyst is used at 140 ° C, 90 ° C.
Hydrogenation was carried out at kg / cm ² . After hydrogenation, decolorization of activated carbon and purification of ion exchange resin were performed, and the product was concentrated to a concentration of 70%. The composition of the obtained product is 4.0% by weight of sorbitol and 64.2 of maltitol in terms of anhydride.
% By weight, maltotriitol 22.1% by weight, degree of polymerization =
The amount of the fermentable sugar was 0.1%, and the amount of fermentable sugar was 0.1%.
It was 1% by weight, and the product (anhydrous) yield based on anhydrous corn starch was 93.5%.

(B) The amount of fermentable sugar by human saliva α-amylase in the obtained product was examined by the following method.
The product obtained is treated with 20 mmol of phosphate buffer (pH 6.
8), diluted with 10 units of human salivary amylase (manufactured by Sigma, 1X-A) per 1 mg of solid content, and added at 37 ° C.
After the treatment for 3 hours, the reducing sugar was quantified by the Somogyi-Nelson method, and it was 1.7% when expressed as maltose in weight% (anhydride conversion). (C) Next, the pH of the obtained product due to plaque was examined by the following pH telemetry method. A denture is equipped with a transistor electrode, plaque is made on it, and food is taken in a natural state. The decrease in pH after 30 minutes of intake is recorded, and the pH must be decreased to 5.7 or lower. It is a criterion for passing. The pH of the obtained product was 6.5, which was excellent. By the way, 100 measured in the same manner
With the% sugar solution, the pH had dropped to 4.7. (D) Next, for the production of acid by Streptococcus plaque bacteria, phenol broth (pH 7.4) containing 1% solid content of the product was used to adjust the pH of broth after culturing various bacteria at 37 ° C for 72 hours. It was investigated by measuring. The results are shown in Table 1 below. Values for glucose, sugar and commercially available coupling sugar are also shown.

[0012]

[Table 1]

(E) The sweetness of the obtained product to sugar was 75% in the 10% by weight aqueous solution (22 ° C.). The maximum amount that does not induce diarrhea is 0.6g for men.
/ Kg, 1.0 g / kg for women, which is acceptable for practical use.

(F) 1% by weight of commercially available stevia (SK Sweet Z3, manufactured by Sanyo Kokusaku Pulp) as a solid content was added to a 10% by weight aqueous solution of the obtained product, and the sweetness to sugar was about that of sugar. It doubled, and the taste was good, much like sugar.

Example 2 Using the method of Example 1, various products with different sugar compositions were obtained. Table 2 shows the sugar composition of the obtained product, the amount of fermentable sugar produced by the human saliva α-amylase treatment of the method of Example 1 (B), and the plaque pH of the method of Example 1 (C).

[0016]

[Table 2]

[0017]

Claims (2)

[Claims] 1. A low cariogenic sweetener comprising a reduced starch hydrolyzate containing 6% by weight or less of fermentable sugars after treatment with human saliva α-amylase, calculated as an anhydride. 2. (A) The content of sugar alcohol having a degree of polymerization of 4 or more is 20% by weight or less in terms of an anhydride and the content of sugar alcohol having a degree of polymerization of 20 or more is 4% by weight or less in terms of an anhydride, or The content of sugar alcohol with a degree of polymerization of 4 or more is 2 in terms of anhydride.
The content of sugar alcohol having a degree of polymerization of 20 or more and 5% by weight or less is 3% by weight or less in terms of anhydride, the content of (B) sorbitol is less than 8% by weight in terms of anhydride, and the content of maltitol is anhydrous. A low cariogenic sweetener comprising reduced starch hydrolyzate having 60-70% by weight in terms of substance and (C) residual amount of maltotriitol.