JPH08289758A - Cariostatic sweetener and food and feed imparted with cariostatic property as well as sweetness - Google Patents

Abstract

PURPOSE: To obtain a cariostatic sweetener exhibiting cariostatic property in spite of the use of a cariogenic sugar such as sucrose as an essential constituent component and having high safety without deteriorating the palatability and obtain a food and a feed imparted with cariostatic property as well as sweetness. CONSTITUTION: This cariostatic sweetener is produced by compounding 100 pts.wt. of a cariogenic sugar (sucrose, glucose, fructose, maltose, etc.) with >=0.1 pts.wt. of a sucrose fatty acid ester. The fatty acid component of the sucrose fatty acid ester is one or more compounds selected from stearic acid, palmitic acid, oleic acid, lauric acid, behenic acid and erucic acid. This cariostatic sweetener exhibits at least the suppressing action on the lowering of pH caused by the acid produced in the oral cavity by staphylococcus in the cavity and simultaneously suppresses the synthesis of glucan when the cariogenic sugar (e.g. sucrose) becomes the substrate for the synthesis of glucan by the oral staphylococcus.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an anti-cariogenic sweetener for preventing carious diseases, and foods and feeds having anti-cariogenic and sweet taste.

[0002]

2. Description of the Related Art Sucrose (also known as sucrose) is eaten by 112 million tons per year worldwide and is a sweetener indispensable to humans. However, their heavy use also causes tooth decay, and in recent years, many studies have been conducted to prevent tooth decay. As a result, the cause of dental caries is streptococcus resident in the oral cavity (for example, S. mutan
s ) is involved, and the water-insoluble glucan, which is a polysaccharide produced by the bacterium, and the pH decrease due to an acid represented by lactic acid, which is produced by the bacterium, were identified as the direct cause of tooth decay.
Therefore, as a means for preventing dental caries, sucrose substitute sweeteners that are not used by these bacteria and sweeteners that suppress glucan synthesis have been studied.

Among sugar substitutes for sucrose, many sugar alcohols have been used as "low caries sweeteners" which are less likely to cause caries. Sorbitol and mannitol are available from Imfeld.T "Identification of Low Caries.
Risk Dietary ComponentsIn "Monographs in Oral Sci
In nece. "(11: S. Kager, Basel 1983)", it is reported that it is unlikely to cause caries and has low cariogenicity, and has been used until now. Recently, erythritol has been used as a "non-cariogenic sweetener" as an alternative sugar for sugarless gum and non-sugar candy ("Japan Food Science, Vol.32, No.4, pp41-4.
8, 1989 ").

Xylitol has also been proposed as a sucrose substitute for the prevention of tooth decay ("Lebensm").
Wiss Techol, Vol.22, No.2, pp46-53, 1989 "). This xylitol is known to have the highest sweetness among sugar alcohols and has a sweetness degree almost equal to that of sugar, and is said to cause the least caries.

An example of containing palatinose in chewing gum as a non-cariogenic oligosaccharide (Table 6-502)
No. 999) or an example in which dentifrice contains theanderose as a non-cariogenic oligosaccharide (Japanese Patent Application Laid-Open No. 4-257510).
Issue). The palatinose is S. m
It has been reported that each serotype of Utans is not used as a substrate for acid production, and when it is mixed with sucrose to the same degree, it has an inhibitory effect on the synthesis of water-insoluble glucan (Oosima. T et al. `` Infect Immun.3
9: 43-49, 1983 "). The theanderose also does not itself serve as a substrate for acid production, and is 1/2 to 1 of sucrose.
It has been reported that the combined use of / 4 amount inhibits the formation of water-insoluble glucan (Haruhiko Sato, “Nichidai Oral Science 19;
511-521, 1983 ").

There is also a food material which is different from the substitute sweetener but has polyphenol as a main component and is mixed with sucrose to obtain a caries-preventing effect. For example, Japanese Patent Laid-Open No. 3-7
Japanese Patent No. 7817 discloses a green tea extract.
Japanese Unexamined Patent Publication No. 20 discloses that oolong tea or black tea extract inhibits glucosyltransferase and suppresses the production of water-insoluble glucan.

[0007]

[Problems to be Solved by the Invention] For the above-mentioned sorbitol and mannitol, see Hamada et al.
6:55, 1981 ”, S. There is a report that it is decomposed by mutans to generate an acid, and it is determined to be "slightly acid-producing". Moreover, the sweetness of these sugar alcohols is as low as about 50% to 60% of sucrose,
Ingestion of large amounts has the drawback of causing diarrhea.

Although the maltitol has a high degree of sweetness, it is described in "Ind Aliment Vol.24, No.11, pp89" of BRAY.F.
5-898, 1985 ”, there is a report that it does not have an anti-cariogenic property, and, like other sugar alcohols, it has a drawback that it induces diarrhea by a large intake.

With respect to the above-mentioned erythritol, there is little risk of diarrhea, and it does not itself cause acid production. However, since the taste is different from that of sucrose, the use of erythritol alone in foods is limited, and when used in combination with sucrose, there is a drawback that acid production is not suppressed.

Regarding the above-mentioned xylitol, "Huntingd
on Reaseach Centre, England, 1977 ”, a suspected carcinogenicity in rats has been reported, and addition to foods is not currently approved in Japan. Although xylitol itself does not cause acid production, it has the drawback of not suppressing acid production when used in combination with sucrose.

The above palatinose has a low sweetness of about 40% of sucrose, and since it is a reducing sugar, it causes coloration when used in foods, so that it is difficult to apply it to foods that do not like coloration. There are drawbacks. Further, it has a drawback that its solubility in water is low and its use is limited. Further, when used in combination with sucrose, there is a drawback that acid production is not suppressed.

The above-mentioned theanderinose is required to be added in a large amount because the effect of inhibiting glucan synthesis is not observed unless it is added to sucrose in an amount of 25% or more. Its sweetness is 60% of that of sucrose, and its taste quality is different from that of sucrose. Therefore, if the theanderose is mixed in a high ratio with sucrose, there is a drawback that the taste problem occurs.

Therefore, from the standpoint of conventional sweeteners for sucrose replacement (that is, the standpoint of using only sweeteners instead of sucrose), the sweeteners substitutes for each sucrose listed above are Although the taste is different from that of sucrose, it can be expected to have some caries-preventing effect. However, when it is used together with sucrose,
As described above, only some of the carbohydrates such as palatinose and theanderose show a glucan synthesis inhibitory effect, and cannot suppress the pH decrease in the oral cavity, which is another cause of caries. Furthermore, each of the sucrose-substituting sweeteners other than palatinose and theanderose, when used in combination with sucrose, cannot suppress not only acid production but also glucan synthesis.

In addition, the above-mentioned tea extract-derived food materials for preventing dental caries have polyphenols as a main component, and have bitterness peculiar to tea. Therefore, there is a possibility that the original taste of the food may be impaired if the amount added to the food is such that the glucan formation-inhibiting effect is exhibited.

Therefore, in the present invention, a saccharide such as sucrose that is familiar to human beings and which exhibits carious property in the oral cavity (hereinafter referred to as "cariogenic sugar") is an essential component. Nevertheless, it is an object of the present invention to provide an anti-cariogenic sweetener that is anti-cariogenic, does not impair the taste quality, and is highly safe, as well as to provide an anti-cariogenic and sweetened food and feed. To aim.

More specifically, the present invention relates to the production of acid in the oral cavity by oral streptococci even though it is a sugar familiar to humans such as sucrose and has carious sugar as an essential component. By adding to the cariogenic sugar a component having an inhibitory effect on the pH decrease caused by and an inhibitory effect on glucan synthesis, the anti-cariogenic property is improved and the taste is not impaired, and It is an object of the present invention to provide a highly safe anti-cariogenic sweetener, and to provide a food and a feed to which caries resistance and sweetness are imparted.

[0017]

[Means for Solving the Problems] In order to solve the above-mentioned problems, various substances are searched from those already eaten, and as a result, the sucrose fatty acid ester conventionally used as an emulsifier is added to the oral cavity. The present invention has been accomplished by discovering that it has an inhibitory action on acid production of streptococcus which is an indigenous bacterium and an inhibitory action on glucan synthesis.

That is, the anti-cariogenic sweetener of the present invention is one or two in which the fatty acid component constituting the sucrose fatty acid ester is selected from stearic acid, palmitic acid, oleic acid, lauric acid, behenic acid and erucic acid. By blending more than one sucrose fatty acid ester with carious sugar,
When it has at least an inhibitory effect on the pH decrease caused by acid production in the oral cavity by oral streptococci, and the cariogenic sugar serves as a substrate for glucan synthesis by oral streptococci (for example, sucrose) , An anti-cariogenic sweetener having an effect of simultaneously inhibiting glucan synthesis.

In the anti-cariogenic sweetener of the present invention, the cariogenic sugar compounded in combination with the sucrose fatty acid ester is one or more sugars selected from sucrose, glucose, fructose and maltose. Is mentioned. With respect to these cariogenic sugars, the sucrose fatty acid ester has at least an inhibitory effect on pH decrease caused by acid production in the oral cavity by oral streptococci, and When it serves as a substrate for glucan synthesis by cocci, for example, when the cariogenic sugar is sucrose, it also has an action of simultaneously suppressing glucan synthesis in the oral cavity by oral streptococci. In order to exert these caries-preventing effects, the amount of the sucrose fatty acid ester added to the cariogenic sugar is 0.1 part by weight or more, preferably 0.1 part by weight or more per 100 parts by weight of the cariogenic sugar. It is 5 parts by weight or more, and most preferably 1 part by weight or more.

The food product of the present invention imparted with caries resistance and sweetness at the same time can be achieved by incorporating the above-mentioned caries resistance sweetener of the present invention into the food product.

The feed having an anti-cariogenic and sweet taste of the present invention can be achieved by incorporating the anti-cariogenic sweetener of the present invention into the feed.

As an example of the food or feed of the present invention to which caries resistance and sweetness can be imparted at the same time,
Suitable examples include chewing gum, caramel, cookies, bread, biscuits, chocolate, jelly, juice, other beverages, and mixed feed. The addition of the anti-cariogenic sweetener of the present invention to each of the above-mentioned foods and mixed feeds can be easily carried out at any time during various production stages of each product. Among the sugar fatty acid esters used in the present invention, particularly sucrose palmitate and sucrose stearate have high HLB (hence,
It is easy to dissolve in water), so it is advantageous to be added to most sweeteners, foods, feeds, etc.

The sucrose fatty acid ester used in the present invention has hitherto been used as a nonionic surfactant not only in foods but also in pharmaceuticals and cosmetics, and has excellent safety. Have been proven.

[0024]

[Operation] The sucrose fatty acid ester contained in the anti-cariogenic sweetener of the present invention is shown as a streptococcus resident in the oral cavity in "Tsukasa, Tsumori, Shimamura," Biochemistry 53: 972, 1981 ".
S. mutans sp. Ingbritt strain (serotype c
Type), also Takegasa, Shimamura, and Tsumori “Infect. Immun. 23: 564
-570, was shown in 1979, "S. 67 of sobrinus species
15 strains (serotype g type), also Yasuhiko Takeda "Japan Food Science Vol.33, No.11, pp51-61, 1994" has been shown in such as S. mutans sp. strain OMS175 (serotype f
Type) in the presence of sucrose, glucose, fructose and / or maltose.
It has the effect of suppressing the decrease in H. Further, the sucrose fatty acid ester has an action of inhibiting water-insoluble glucan synthesis in the coexistence of sucrose against any of the above-mentioned bacteria.

[0025]

【Example】

[Example 1] pH of sucrose fatty acid ester against oral streptococci
Deterioration-suppressing effect In a buffer solution containing 1% by weight of sucrose and adjusted to pH 7, 3 pre-cultured oral streptococci were used.
Species [ S. mutans Ingbritt (serotype c
Type), S. sobrinus 6715 strain (serotype g
Type), S. mutans OMS175 strain (serotype f
Type)], and the pH drop is recorded immediately after the inoculation by an automatic recording pH meter (F-22 manufactured by Horiba, Ltd.).
Was used to compare the decrease in pH with and without sucrose fatty acid ester. Table 1 below shows a sucrose fatty acid ester as sucrose palmitate ester (Mitsubishi Chemical Foods Co., Ltd., Ryoto Sugar Ester P-1) with a buffer solution containing 1% sucrose as a control.
670) 2 per 100 parts by weight of sucrose
5 is a comparison of pH decrease with respect to elapsed time for a sucrose / sucrose fatty acid ester mixed solution obtained by adding 5 parts by weight, 5 parts by weight, and 10 parts by weight.

[0026]

[Table 1] As shown in Table 1, sucrose palmitate significantly suppressed the pH decrease against various bacteria.

Example 2 Intraoral streptococcal acid-producing ability of various sucrose fatty acid esters
As a sucrose fatty acid ester, a sucrose palmitate ester (manufactured by Mitsubishi Kagaku Foods Co., Ltd., Ryoto Sugar Ester P-1670 and manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd., DK)
Ester F-160) and sucrose stearate (Mitsubishi Chemical Foods Co., Ltd., Ryoto Sugar Ester S-1170) for oral streptococci [ S.
mutans Ingbritt (serotype c)] was examined for inhibition of acid production according to the method of Example 1 above. The results are shown in Table 2 below.

[0028]

[Table 2] According to Table 2, the pH of any sucrose fatty acid ester
Although a decrease suppressing effect was observed, it can be seen that sucrose palmitate is particularly excellent.

Example 3 At high sucrose sugar concentration (10% by weight buffer solution)
Sucrose palmitate addition amount and pH reduction suppression
The actual sucrose concentration in foods is generally around 10% by weight, and what is the degree of sucrose fatty acid ester caries prevention against such high sucrose content by weight? Whether or not the amount of sucrose fatty acid ester is necessary was confirmed as follows.

As a sucrose fatty acid ester, a sucrose palmitate ester (manufactured by Mitsubishi Kagaku Foods Co., Ltd., Ryoto Sugar Ester P-1670) was used as a control with a buffer containing 10% of sucrose as 100% by weight. 10 parts by weight, 5 parts by weight, 1 per part
Oral streptococci of the sucrose / sucrose fatty acid ester mixed solution obtained by adding 0.5 part by weight, 0.5 part by weight, 0.1 part by weight [ S. mutans Ingbr
Itt (serotype c type)]
It was examined according to the method of Example 1 above. The results are shown in Table 3 below.

[0031]

[Table 3] According to Table 3, in a buffer solution containing 10% of sucrose, the addition amount of sucrose palmitate is 0.1 part by weight or more, preferably 0.5 part by weight, relative to 100 parts by weight of sucrose. More than 1 part, most preferably 1 part
It can be seen that the amount by weight or more is sufficient for the effect of suppressing pH decrease after 30 minutes.

Example 4 Sucrose against glucose, fructose and maltose
PH-inhibiting action of palmitate ester Although glucose and fructose do not serve as substrates for glucan synthesis by oral streptococci, these bacteria are used to produce an acid, which causes a pH drop in the oral cavity. Therefore, in Example 4, glucose, fructose, and maltose were used as substrates instead of the sucrose of Example 1, and sucrose palmitate was used as a sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd., Ryoto). Oral streptococci [ S. mutans Ingbritt (serotype c
Type)] was examined according to the method of Example 1 above. As a test solution, a buffer containing 1% of each sugar was used as a control, and 10 parts by weight and 5 parts of sucrose palmitate per 100 parts by weight of each sugar were used.
A sucrose / sucrose fatty acid ester mixed solution was prepared by adding parts by weight. The results are shown in Table 4 below.

[0033]

[Table 4] Table 4 shows that sucrose palmitate has the ability to suppress the pH decrease due to oral streptococci even in the presence of glucose, fructose and maltose.

[Example 5] Lactic acid production of sucrose palmitic acid against oral streptococci
Biosuppressive action A buffer containing 1% sucrose was used as a control,
Sucrose / sucrose fatty acid ester mixture obtained by adding 10 parts by weight and 5 parts by weight to 100 parts by weight of sucrose of sucrose fatty acid ester (Ryoto Sugar Ester P-1670 manufactured by Mitsubishi Chemical Foods Co., Ltd.) Various oral streptococci in the oral cavity [ S. mutan
s Ingbritt (serotype c), S. sobri
nus 6715 strain (serotype g type), S. mutans
OMS175 strain (serotype f type)] was inoculated, the reaction was stopped 10 minutes after the inoculation, and a colorimetric assay was performed by a lactate assay kit (Boehringer Mannheim, F-kit enzymatic method) (34
0 nm)] was used to measure L-lactic acid. The measured amount of lactic acid was converted into μmol / min unit, and the results are shown in Table 5 below.

[0035]

[Table 5] Table 5 shows that sucrose palmitate has a lactic acid production inhibitory action in the presence of sucrose.

[Example 6] Comparison of degree of lactic acid production inhibition of various sucrose fatty acid esters Among sucrose fatty acid esters, other than sucrose palmitate (manufactured by Mitsubishi Kagaku Foods Co., Ltd., Ryoto Sugar Ester P-1670) The lactic acid production rates of sucrose stearate (Mitsubishi Chemical Foods Co., Ltd., Ryoto Sugar Ester P-1190) were compared. The method of implementation and measurement was in accordance with Example 5 above. The results are shown in Table 6 below.

[0037]

[Table 6] Table 6 shows that sucrose stearate has a lactic acid production inhibitory action in the presence of sucrose.

Example 7 Sucrose par at high sucrose concentration (10% by weight)
Buffer containing 10% of lactic acid production rate sucrose and the amount of luminic acid ester added (pH 7)
As a control, sucrose palmitate ester (Mitsubishi Chemical Foods Co., Ltd., Ryoto Sugar Ester P-1670) was used as a sucrose fatty acid ester in an amount of 10 parts by weight, 5 parts by weight, 1 part by weight per 100 parts by weight of sucrose. ,
Oral streptococci of the oral cavity pre-cultured in a sucrose-sucrose fatty acid ester mixed buffer solution (pH 7) containing 0.5 part by weight [ S. mutans Ingbrit
t (serotype c type)], and the rate of lactic acid production by the bacterium was measured. The method of implementation and measurement was according to Example 5 above. The results are shown in Table 7 below.

[0039]

[Table 7] Table 7 shows that in the buffer solution containing 10% of sucrose, the addition amount of sucrose palmitate is 0.5 part by weight or more per 100 parts by weight of sucrose, which has a lactic acid suppressing effect.

Example 8 Sucrose against glucose, fructose and maltose
Inhibition of Lactic Acid Production by Palmitate In Example 6, sucrose was replaced with glucose,
The lactic acid production rates were compared in exactly the same manner except that fructose and maltose were replaced. The results are shown in Table 8 below.
Shown in

[0041]

[Table 8] According to Table 8, sucrose palmitate is in the presence of glucose, fructose, or maltose,
It can be seen that it has a lactic acid production inhibitory action.

Example 9 OMS175 strain and sucrose palmitate ester
And 6715 strain glucan synthesis inhibitory effect (1) Crude enzyme purified S. mutans OMS175 strain (serotype f type) and
S. After culturing sobrinus strain 6715 (serotype g type) in 10 ml of Brain Heart Infusion (BHI) medium, a complete synthetic medium containing fructose as a carbon source (F
5 liters of MC medium) was inoculated and cultured at 37 ° C. for 18 hours. The obtained culture solution is centrifuged (7,000 rpm).
Separation was carried out for 10 minutes) to obtain 4.8 liters of culture supernatant. This culture supernatant was concentrated to 500 ml using a hollow fiber membrane, this concentrate was placed in a beaker, and the beaker was immersed in a water bath filled with equal amounts of water and acetone.
1,400 ml of ethanol cooled to 30 ° C. was gradually added. The precipitate formed was centrifuged at -10 ° C (10000).
It was collected at 0 rpm for 10 minutes) and dissolved in 20 ml of distilled water. The titer of the water-insoluble glucan synthase of the OMS175 strain was 6.0 U / ml, and the titer of the water-insoluble glucan synthase of the 6715 strain was 41 U / ml.

(2) Method for measuring enzyme activity Polyacrylamide slab gel (85 × 80 × 0.4 m
m), the crude enzyme was used as it was for the OMS175 strain and the 6715 strain was diluted 10-fold, and then added to a DSD reagent (2% sodium dodecyl sulfate, 0.01% by weight bromophenol blue, 5% by weight methanol, 20% by weight). % Glycerin was mixed and the pH was adjusted to 6.5) to prepare a 1: 1 mixture with a crude enzyme solution prepared in an amount of 5 μl.
Electric current was applied at 50 V for 2 hours using a normal electrophoresis apparatus.
After the electrophoresis, this gel plate was treated with a buffer solution (pH 6.5) containing 1% sucrose and sucrose 1
% Sucrose palmitate as a sucrose fatty acid ester (Mitsubishi Chemical Foods Co., Ltd.)
Manufactured by Ryoto Sugar Ester P-1670) was immersed in a sucrose / sucrose fatty acid ester mixed solution (pH 6.5) for 15 hours in an amount of 10 parts by weight and 5 parts by weight per 100 parts by weight of sucrose. As a result, glucan is formed at the position where the glucan synthase is present in the gel, which is separated by molecular weight by electrophoresis, and is retained in the gel. In order to visualize this, the gel plate was placed on a black background, and white light was applied obliquely from the back side of 45 °. Only the water-insoluble glucan produced at this time causes light scattering and appears white.

This method is based on "J. Gene" by RRB Russell et al.
ral Microbiology, 133 (1987) 935-944 ". This is a mini copy film (shutter speed 1 /
Photographed using 2), the spot on the developed film was slit 0.4 × 2 m using a densitometer (manufactured by Shimadzu Corporation, 2-wavelength chromatography scanner CS-930).
Absorbance was measured at m and a wavelength of 525 nm. The amount of glucan on the spot was calculated from the enzyme titer obtained in advance and the calibration curve of this absorbance.

(3) Results of measurement of water-insoluble glucan synthesis inhibition The results of water-insoluble glucan measured by the above method are shown in Table 9 below.

[0046]

[Table 9] According to Table 9, the sucrose palmitate ester in S. mutans OMS1
75 strains and S. It can be seen that it has an inhibitory effect on glucan synthesis by the sobrinus 6715 strain.

[Example 10] Ingbritt strain produced by sucrose palmitate
Glucan synthesis inhibitory effect of (1) Crude enzyme purification Among oral streptococci, S. mutans Ingb
After ritt (serotype c type) was cultured in 5 ml of Brain Heart Infusion (BHI) medium, 500 ml of a complete synthetic medium (FMC medium) containing fructose as a carbon source was inoculated and cultured at 37 ° C. for 18 hours. The obtained culture solution was collected by centrifugation, distilled water was added, and the cells were collected again by centrifugation. Repeat this operation 3 times, and finally 5
0 ml of cell solution was obtained. Since the water-insoluble glucan synthase of the oral streptococcus of the serotype (c) is present on the bacterial surface, the bacterial suspension itself was stored in liquid nitrogen and used. The titer of this enzyme was 5.9 U / ml as the titer of the water-insoluble glucan synthase.

(2) Result of measurement of water-insoluble glucan synthesis inhibition 5 μl of the above crude enzyme was adjusted to 1: 1 with SDS reagent.
Polyacrylamide gel (85 x 80 x 0.4 mm)
Was used for electrophoresis. According to the glucan quantification method in Example 9, the glucan synthesis inhibitory effect of sucrose palmitate was examined. The results are shown in Table 10 below.

[0049]

[Table 10] According to Table 10, the sucrose palmitate was S. mutans Ingb
It can be seen that there is an inhibitory effect on glucan synthesis by ritt.

[Example 11] Evaluation of the sweetener of the present invention itself Sucrose palmitate was added to 100 parts by weight of sucrose in the quantitative range shown in the above Examples in which the effect of suppressing pH decrease was observed. The sweetener mixed at a ratio of 2 parts by weight was evaluated as follows.

A sucrose palmitate ester (0.2 g) and sucrose (10 g) were mixed and dissolved in water to prepare a 100 ml solution, and a sucrose (10 g) was dissolved in water to prepare a 100 ml solution. Was used as a control. Each of the solutions was made to drink by 10 trained panelists and the sensory test of the taste quality was performed. As a result, none of the panelists answered that they were different.

[Example 12] Beverage using the sweetener of the present invention A sensory test was carried out as follows by adding the same proportion of the sweetener as in Example 11 to coffee. The amount of sweetener used, the method for evaluating the degree of sweetness, and the number of panelists were the same as those in Example 11 above.
The same method was used.

As a result, 1 out of 10 people answered that sucrose palmitate did not catch the aftertaste with light sweetness after drinking, and 1 person said that it had a good aftertaste and no sourness remained. It was Others answered that there was no difference between the two. From this result, it can be seen that the sweetener of the present invention has a taste quality suitable for beverages.

Example 13 A sweetener used in this Example 13 was obtained by mixing 0.8 g of sucrose palmitate with 40 g of butter roll sucrose using the sweetener of the present invention as a sweetening material. did. The whole amount of this sweetener, 500 g of strong flour, 5 g of salt, 300 ml of milk, 20 g of egg yolk, 40 g of sucrose and 25 g of raw yeast were kneaded to prepare a dough, and a butter roll was produced by a conventional method.

On the other hand, a butter roll as a control was produced in exactly the same manner as in the above butter roll production except that sucrose palmitate was not used.

Each of the obtained butter rolls was eaten by 10 skilled panelists, and a sensory test of its taste quality was conducted. As a result, regarding the butter roll of this Example 13, 1 out of 10 responded that it was soft and preferable, and 1 responded that he did not like it because it was soft. Regarding the texture, the butter roll of Example 13 tended to be softer, but no difference was found in the taste.

Example 14 Sweet chocolate using the sweetener of the present invention as a sweetening material
100 g of the rate bitter chocolate block was pulverized, and the sweetener having the same blending ratio as in Example 11 was added, dissolved and then solidified to produce the sweet chocolate of Example 14. On the other hand, in the production of the sweet chocolate,
Sweet chocolate as a control was produced in exactly the same manner except that sucrose palmitate was not used.

A sensory test was conducted on each of the obtained sweet chocolates in the same manner as in Example 11, but no one answered that there was a difference in taste.

[Example 15] A hard candy using the sweetener of the present invention as a sweetening material
It was heated to 177 ° C. for 30 minutes with distilled water 87g to I over sucrose 200 g. After that, the temperature was kept at 100 ° C., 8 g of sucrose palmitate was added in 3 times in order to avoid foaming, and the mixture was stirred well. Then, 249 g of hard candy containing sucrose palmitate was prepared, which was prepared in advance and poured into a mold and allowed to cool. On the other hand, in the production of the hard candy, a hard candy as a control was produced in exactly the same manner except that sucrose palmitate was not used.

A sensory test was conducted on each of the obtained hard candy in the same manner as in Example 11, but all responded that the taste and aroma were the same as those of a normal hard candy.

Example 16 Feed Using the Sweetener of the Present Invention as a Sweetening Material For 4-week-old Syrian (Golden) hamsters, a feed having the composition shown in Table 11 below was prepared and fed. . As a result, there was no difference in the feed intake between the Suc group and the sucrose palmitate added group.

[0062]

[Table 11]

[0063]

EFFECT OF THE INVENTION According to the anti-cariogenic sweetener of the present invention, the anti-cariogenic sweetener has at least an inhibitory action on the pH decrease caused by acid production in the oral cavity by oral streptococci, and the cariogenic sugar is When used as a substrate for glucan synthesis by streptococci, glucan synthesis can be suppressed at the same time.

In addition to the above effects, the anti-cariogenic sweetener of the present invention is excellent in its sweetness quality without impairing the taste quality of cariogenic sugar blended as a sweetening ingredient. Particularly, when sucrose is used as the cariogenic sugar contained in the anti-cariogenic sweetener of the present invention, it imparts anti-cariogenic properties without impairing the quality of sweetness that humans have been accustomed to for many years. Therefore, it has achieved an ideal anti-cariogenic sweetener.

According to the food containing the anti-cariogenic sweetener of the present invention, a good quality sweetness is imparted to the food at the same time as the caries resistance.

According to the feed containing the anti-cariogenic sweetener of the present invention, it is possible to impart anti-cariogenic and high-quality sweetness to the feed.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI Technical indication location A23K 1/16 303 A23K 1/16 303D A23L 1/236 A23L 1/236 A (72) Inventor Takeda Hiroyuki Hokuren Agricultural Cooperative Federation, 3-4 Kita-jo Nishi, Chuo-ku, Sapporo, Hokkaido (72) Inventor Maeda ▲ Toku ▼ Yo 3 Kita 4-jo Nishi, Chuo-ku, Sapporo, Hokkaido Hokuren Agricultural Cooperative Federation Within

Claims (7)

[Claims] 1. A sucrose fatty acid ester comprising one or more kinds selected from stearic acid, palmitic acid, oleic acid, lauric acid, behenic acid, and erucic acid as the fatty acid component constituting the sucrose fatty acid ester. When added to an edible sugar, it has at least an inhibitory effect on the pH decrease caused by acid production in the oral cavity by oral streptococci, and cariogenic sugar becomes a substrate for glucan synthesis by oral streptococci In some cases, an anti-cariogenic sweetener having an action of simultaneously inhibiting glucan synthesis. 2. The anti-cariogenic sweetener according to claim 1, wherein the sucrose fatty acid ester is added in an amount of 0.1 part by weight or more based on 100 parts by weight of cariogenic sugar. 3. The anti-cariogenic sweetener according to claim 1, wherein the sucrose fatty acid ester is added in an amount of 0.5 part by weight or more based on 100 parts by weight of cariogenic sugar. 4. The anti-cariogenic sweetener according to claim 1, wherein the sucrose fatty acid ester is added in an amount of 1 part by weight or more relative to 100 parts by weight of cariogenic sugar. 5. The carious sugar is a sugar composed of one kind or a mixture of two or more kinds selected from sucrose, glucose, fructose and maltose.
Or the anti-cariogenic sweetener according to 4 above. 6. A food product having an anti-cariogenic and sweet taste, which comprises the anti-cariogenic sweetener according to claim 1, 2, 3, 4 or 5 in a food product. 7. An anti-cariogenic and sweetened feed, characterized in that the sample contains the anti-cariogenic sweetener according to claim 1, 2, 3, 4 or 5.