JPH11243906A - Sweetener - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sweetener that contains a sugar alcohol and an α- glucosylstevia sweetener and has excellent sweetness quality. SOLUTION: This sweetener comprises a sugar alcohol and 0.01-5% of an α-glucosylstevia sweetener that is prepared by a-adding glucose to the sweetener containing <=25% of stevioside and >=60% of rebaudioside A obtained by recrystallization of the stevia extract from the plant bodies or dried plant leaves of Stevia rebaudiana Bertoni that contains more than 1.5-fold amount of rebaudioside A compared with steviosicle by using cyclodextrin glucosyl transferase A, then adjusting the added saccharide chains.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweetener having an excellent sweetness, including a sugar alcohol and an .alpha.-glucosylstevia sweetener.

[0002]

BACKGROUND OF THE INVENTION Stevia is a perennial plant of the Chrysanthemum family native to Paraguay, South America.
Scientific name is Stevia rebaudiana Berney
Rebaudiana Bertoni). Stevia is sugar 3
Since it contains a sweet component having a sweetness of 00 times or more, it is cultivated to extract this sweet component and use it as a natural sweetener. Stevioside as a sweet component of Stevia,
Rebaudioside A, Rebaudioside C, D,
E and Zurcoside A are known. In stevia varieties that are generally cultivated, the content of rebaudioside A is about three-tenths to four of stevioside, and the content of rebaudioside C is slightly less than that of stevioside A in the above-mentioned sweetness components, Some varieties include those not containing rebaudioside A and C, and those containing rebaudioside C as a main component.

[0003] Among the tastes perceived by the tongue such as astringency and spiciness, the quality of sweetness is very subtle. Stevioside has 300 times the sweetness of sugar and is used as a natural sweetener in the food industry. Its sweetness is relatively similar to sugar, but has the disadvantage that unpleasant tastes such as bitterness remain in the aftertaste.
Therefore, including a large amount of stevioside is not preferable as a sweetener. In contrast, rebaudioside A has a sweetness 1.3 to 1.5 times that of stevioside, and its sweetness is similar to sugar and does not leave a mellow and unpleasant taste. There is a disadvantage that it is contained only slightly and that it does not have a sharp sweetness and does not have a body taste.

[0004] In order to improve the taste quality of these sweeteners, especially α-glucosyl stevioside obtained by adding α to glucose in order to improve the bitterness and the like of stevia extract containing stevioside as a main component, a sweetness mainly comprising α-glucosyl stevioside is obtained. (Japanese Patent Publication No. 57-18779) and a sweetener containing α-glucosyl rebaudioside A as a main component have been put to practical use (JP-A-9-107913). Although α-glucosyl stevioside can provide a rich sweet taste by α-glucosylation, α-glucosyl stevioside has a reduced sweetness and a unique aftertaste different from stevioside. In order to improve these, a method of adjusting the sugar chain of glucose after α-adding glucose to stevia extract containing stevioside (Japanese Patent Laid-Open No.
No. 3056), and stevioside was isolated by recrystallization from stevia extract to further improve the taste quality,
A method of α-adding glucose is also employed and is commercially available. However, although this method slightly improves the unique aftertaste, it does not provide a sufficient effect, and further produces a mother liquor containing a sweet component after the isolation of stevioside, and this mother liquor is a sweetener in terms of sweetness. As a result, it is a cause of increasing the production cost.

[0005] Isolation of rebaudioside A from a stevia extract containing stevioside as a main component is extremely difficult on an industrial scale, and even if rebaudioside A is isolated, rebaudioside A is not isolated. In addition to the low yield, the crystallization cost causes the commodity price to rise. For this reason, it has been difficult to industrialize α-glucosyl rebaudioside A obtained by α-adding glucose to rebaudioside A using cyclodextrin glycosyltransferase.

[0006] On the other hand, some sugar alcohols have advantages over sugar such as having a clearer aftertaste than sugar, being low in calories, and being non-feeling, and are used in confectionery and beverages. ing. Sugar alcohols include erythritol, maltitol, xylitol, sorbitol,
Lactitol, palatinit and mannitol can be mentioned, but they have advantages and disadvantages as described below.

[0007] Erythritol is an indigestible, non-cariogenic sugar alcohol sweetener, and is often used in low-calorie confections and drinks because it has no calories.
Only 5 to 0.7 times, more than 5 times the price of sugar,
It is causing the price of used products to rise.

Maltitol is also an indigestible sugar alcohol and has a refreshing taste, but has a sweetness of only 0.7 times that of sugar and has a laxative effect. Therefore, it could not be used as a sugar substitute and needed to be used in combination with other sweeteners.

[0009] Xylitol is used as a sweetener for chewing gum and the like because of its preventive action on caries, but has a sweetness of only about 0.9 times that of sugar. If used, it will increase the price of the product and is limited to applications such as chewing gum for preventing tooth decay and candy.

[0010] Sorbitol is indigestible, has a laxative effect, has a sweetness about 0.6 times that of sugar, and has a refreshing sweetness with moisturizing properties.

Lactitol has a sweetness of only about 0.4 times that of sugar, has a calorie of 50% or less, has low hygroscopicity, and does not cause a Maillard reaction, but is more than twice as expensive as sugar. Limited use.

Since palatinit has a laxative effect and has a sweetness of only about 0.4 times that of sugar, it cannot be used alone and is used in combination with other sweeteners.

Attempts have already been made to use these sugar alcohols in combination with other stevia sweeteners, glycyrrhizin and aspartame (Japanese Patent Publication No. 7-100013), but they have a sufficient effect due to problems such as taste quality and stability. Had not been obtained. For example, beverages and foods using a combination of stevia sweetener and erythritol have been developed. Due to the presence of the erythritol, a sense of incongruity was generated, and the stevia sweetener could only be used as a sweetener for sweetening erythritol, and did not lead to a cost reduction of erythritol due to the combined use of stevia sweetener.

That is, sugar alcohols have low calories,
It has the advantage that the aftertaste is cleaner than sugar,
It has disadvantages such as higher price than sugar, lower sweetness than sugar, and laxative effect.

On the other hand, stevia sweetener has the same low caloric content as sugar alcohol, and further has the advantage that the sweetness of stevia sweetener, which is a natural sweetener, is 300 times or more that of sugar. However, since stevioside in the stevia sweetener has an unpleasant taste such as bitterness remaining as an aftertaste, the stevia sweetener has been used only as a reinforcing agent for sugar alcohol. Therefore, the present inventors have intensively studied to produce a stevia natural sweetener having a sweetness similar to that of the above-mentioned sugar, having a rich body, and having a good aftertaste and a high degree of sweetness, efficiently and inexpensively.

[0016]

SUMMARY OF THE INVENTION A high purity rebaudioside A and stevioside are obtained by extracting a sweet component from a new variety of Stevia rebaudiana Bertney having an improved sweet component ratio and recrystallizing the same with an organic solvent. It has been found that a mixture having a certain specific ratio can be efficiently obtained. Furthermore, glucose was added to these using cyclodextrin glucosyltransferase, and the sugar chain was further adjusted.
-By adding 0.01 to 5% of a sweetener containing glucosyl rebaudioside A as a main component to a sugar alcohol, a high-quality sweetener having a low aftertaste, which has not been obtained conventionally, can be obtained, and erythritol, maltitol, etc. Successfully reduced the cost of sweeteners without changing the taste quality of sugar alcohols.

Therefore, the present invention relates to rebaudioside A which is more than 1.5 times higher than stevioside to sugar alcohol.
Cyclodextrin as a sweet component containing stevioside 25% or less and rebaudioside A 60% or more obtained by recrystallization with an organic solvent from stevia extract obtained from a Stevia rebaudiana Bertney plant or dried leaves containing Α-glucosyltransferase is used to add α to glucose, and then the sugar chain is adjusted to obtain α-glucosylstevia sweetener 0.01%.
~ 5% sweetener is provided.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The content of a sweet component is improved.
A new plant or dried leaf of Stevia rebaudiana Bertney containing 1.5 times rebaudioside A with respect to stevioside is extracted with water or a water-containing solvent, and the obtained extract is adsorbed with an ion exchange resin. After decolorization and purification using a resin, concentration or further drying, and recrystallization using an organic solvent, glucose is added to a sweet component of stevioside 25% or less and rebaudioside A 60% or more using cyclodextrin glucosyltransferase. α-glucosylated stevia sweetener obtained by α-addition and then acting on α-1,4-glucosidase to control the added sugar chain is added in a proportion of 0.01 to 5% to a sugar alcohol such as erythritol or maltitol. To be added. As a result, an inexpensive low-calorie sweetener having a good aftertaste that has not been obtained conventionally can be obtained.

Examples of the sugar alcohol of the present invention include erythritol, maltitol, xylitol, sorbitol, lactitol, palatinit, and mannitol.

Stevioside 25% from stevia extract
Preparation of Stevia sweet component containing rebaudioside A 60% or more as follows and Stevia rebaudiana Bertney containing rebaudioside A 1.5 times or more of stevioside (Japanese Patent Application Laid-Open No. 60-160823) , JP 63
No. -173531), the plant or dried leaf is extracted with water or a water-containing solvent, and the obtained extract is concentrated or dried.
Dissolve in 3 times or more of organic solvent such as methanol, and
Cooling to 0 ° C. yields crystals with stevioside 25% or less and rebaudioside A 60% or more.

Breeding Process of New Stevia Breed The breeding process of a new stevia breed containing rebaudioside A at least 1.5 times that of stevioside for obtaining the rebaudioside extract used in the present invention is as follows. (See Japanese Patent Application Laid-Open No. 07-107913), but is not limited to this breeding process, and is a breeding method and cultivation capable of obtaining stevia containing rebaudioside A at least 1.5 times that of stevioside. Any method is acceptable.

From October to December 1979, a stevia native variety S having a rebaudioside A content of 6/10 of stevioside was obtained at the Niimi Plant of Morita Chemical Industry Co., Ltd. in Ashimi, Niimi City, Okayama Prefecture. The seeds obtained are artificially crossed at the same time, and the obtained seeds are sown in the nursery greenhouse at the same place in early March, 1980.
The seedlings germinated and grown in early May of the same year were transplanted to the field, and
The sweet component content was investigated at the beginning of the month, and seedlings containing at least 1: 1 rebaudioside A with respect to stevioside were selected and designated as SF1.

SF1 was propagated in cuttings, and 10-12
The artificial seeds were crossed in a plastic greenhouse in May, and the seeds obtained were sown in a plastic nursery greenhouse in February 1981, and the seedlings germinated and grown in early May of the same year were transplanted to a field, and in early August of the same year The sweet component content was investigated, and seedlings containing rebaudioside A at a ratio of 1: 1.5 or more with respect to stevioside were selected and designated as SF2.

SF2 was similarly propagated in cuttings, and 10
The artificial seeds were crossed artificially in a plastic greenhouse in December, and the obtained seeds were sown in a nursery plastic greenhouse in February 1981, and the seedlings germinated and grown in early May of the same year were transplanted to a field, and in August of the same year The sweetness component content was investigated in the early stage, and seedlings containing rebaudioside A at a ratio of 1: 2.56 or more to stevioside were selected and designated as SF3.

The seedlings obtained by SF2 and SF3 were each propagated in 100 cuttings, and the content of the sweetness component in the dried leaves was investigated. The dried leaves A (Stevioside 3.6) were examined.
%, Rebaudioside A5.6%, rebaudioside C1.1%), dried leaves B (stebioside 2.7%, rebaudioside A7.1%, rebaudioside C1.1)
%) And dried leaves C (Stevioside 1.0%, Rebaudioside A 9.1%, Rebaudioside C 0.9%). Any of these plants or dried leaves can be used to obtain a stevia extract.

The stevia plant or its dried leaves are extracted with water or a hydrophilic solvent. Next, after removing the ionic impurities from the extract with a cation exchange resin or an anion exchange resin as required, the sweet component is adsorbed on the adsorption resin, and the eluate is concentrated with a hydrophilic solvent. Alternatively, conventional purification means such as elution with a hydrophilic solvent adsorbed on an adsorption resin, concentration of the eluate, dilution with water, and treatment with an ion exchange resin can be appropriately performed. The concentrate is dried if necessary and recrystallized with an organic solvent.

Examples of the organic solvent for recrystallization include methanol, ethanol, n-propyl alcohol, etc., preferably methanol, ethanol, and most preferably methanol.

The amount of the solvent is adjusted by the contents of stevioside and rebaudioside A in the extract and the ratio of two components. When the ratio of stevioside is high, the amount of the solvent is increased, the precipitation time is lengthened, and the amount of rebaudioside A is increased. When the ratio is high, the amount of solvent can be reduced and the precipitation time can be shortened.

Control of α-Glucosylation and Addition of Sugar Chain After the crystal part is separated and the solvent is removed by drying under reduced pressure or the like, glucose is α-added using cyclodextrin transferase, and further added to the α-glucosylation product. α-glucosyl stevioside 2 in which an added sugar chain obtained by acting α-1,4-glucosidase is regulated
5% or less, α-glucosyl rebaudioside A 60
% Of α-glucosylstevia sweetener (α-GR
Obtain A). By adding 0.01 to 5% of this sweetener to a sugar alcohol such as erythritol, an inexpensive low-calorie sweetener with little aftertaste can be obtained.

The α-glucosylstevia sweetener that has undergone the recrystallization step is obtained from the extract obtained without the crystallization step.
-Compared to the glucosyl stevia sweetener, there is no significant difference in the comparison between the two. However, when added to the sugar alcohol, a difference in aftertaste is felt, and the α-glucosylstevia sweetener obtained from the extract that does not go through the recrystallization step can be added only in an amount that enhances the sweetness of the sugar alcohol. In the case of α-glucosyl stevia sweetener which has passed through the above, a large amount can be added, and the addition rate can be increased to such an extent that a cost reduction effect can be obtained.

The amount of the α-glucosylstevia sweetener added to the sugar alcohol is 0.01 to 5%, preferably 0.08 to 0.32%, and further added in consideration of cost reduction as a sweetener. You can decide the amount.

The cyclodextrin glucosyltransferase used in the present invention is Bacillus macerans
(Bacills macerans), Bacillus megaterium
llusmegaterium), Bacillus stearothermophilus
(Bacills stearothermophilus).

Α-1,4-glucosidase includes α-1,4
-Α- that randomly cleaves the sugar chain of the glucosyl sugar compound
There are amylase, β-amylase which cleaves at a maltose unit from a non-reducing end, and glucoamylase which cleaves at a glucose unit from a non-reducing end. The enzymatic reaction between cyclodextrin glucosyltransferase and α-1,4-glucosidase is carried out at pH 4 to 7, preferably at pH 4.
5-6, reaction temperature 20-80 ° C, preferably 40-7
The temperature is preferably 0 ° C., and the amount of the enzyme is not limited, but an appropriate amount may be added in consideration of the reaction time.

[0034] Other additives such as other sweeteners and diluents can be added to the sweetener of the present invention. It can also be added in the food production process.

[0035]

Example 1 Stevia extract A 120 g of dried stevia leaves A (3.6% stevioside, 5.6% rebaudioside A, 1.1% rebaudioside C) was used in an amount of 10 to 20 times the amount of water. The extract was extracted several times until sweetness was no longer felt, and the extract was passed through a column filled with 200 ml of a cation exchange resin (Amberlite IR120B) and a column filled with 200 ml of an anion exchange resin (Duolite A-4). The passing solution is passed through a column packed with 200 ml of synthetic adsorption resin (Diaion HP-20) to adsorb the sweet components, washed thoroughly with water, and then washed with 400 ml of methanol.
Elute with The eluate is concentrated under reduced pressure and dried to give a pale yellow powder. The analysis results are shown below.

Example 2 Stevia extract B In place of dried stevia leaf A in Example 1, stevia dried leaf B (2.7% stevioside, 7.1% rebaudioside A, 1.1% rebaudioside C) ) Was carried out in the same manner as in Example 1 except that) was used. The analysis results are shown in the table below.

Example 3 Stevia extract C In place of dried stevia leaf A in Example 1, stevia dried leaf C (1.0% stevioside, 9.1% rebaudioside A, 0.9% rebaudioside C) ) Was carried out in the same manner as in Example 1 except that) was used. The analysis results are shown in the table below.

TABLE 1 Yield ST% RA% RC% Extract A 14.2 g 30.3 47.1 9.1 Extract B 14.5 g 21.7 57.0 8.8 Extract C 15.2 g 8.0 72.4 7.1 ST; Stevioside, RA; Rebaudioside A, RC; Rebaudioside C

The stevia extracts A, B and C were dissolved by heating in a 20-fold amount of methanol, cooled to 4 ° C., and allowed to stand for 96 hours. Crystals were separated, and methanol was removed under reduced pressure. 4 g was used as the α-glucosylation raw material. The analysis results of the crystal part are shown in the following table.

Table 2 Yield ST% RA% RC% Crystal part A 4.3 g 24.9 61.1 0.5 Crystal part B 4.8 g 17.7 68.0 0.3 Crystal part C 6.2 g 0.3 92.4 0.1 ST; Stevioside, RA; Rebaudioside A, RC; Rebaudioside C

Example 4 α-Glucosylation 4 g of each of the above crystal parts A, B and C and 10 g of dextrin having DE (starch decomposition rate): 10 as α-glucosyl saccharified product
Was heated and dissolved in 25 ml of water, cooled to 70 ° C., calcium chloride was added so as to be 1 mmol based on the total amount of the substrate, the pH was adjusted to 6.0, and 100 units of cyclodextrin glucosyltransferase was added. At a temperature of 70 ° C. for 24 hours. Thereafter, each reaction solution was added to 95
C. for 30 minutes to heat inactivate the enzyme.

Example 5 Control of Added Sugar Chain The reaction solution was cooled to 50 ° C., and a commercially available glucoamylase (manufactured by Glucateam Nagase & Co., Ltd.) was added at 1.0% by weight based on the solid content, and the temperature was adjusted to 50 The reaction was performed at 5 ° C. for 5 hours. Each reaction solution was kept at 95 ° C. for 30 minutes to inactivate the enzyme.

After filtration of each reaction solution, the sweet component is adsorbed through a column filled with 200 ml of synthetic adsorption resin (Diaion HP-20), washed thoroughly with water, and washed with 40 ml of methanol.
Elute at 0 ml. The passing liquid is passed through a column filled with 200 ml of a cation exchange resin (Amberlite IR120B) and a column filled with 200 ml of an anion exchange resin (Duolite A-4) to perform desalting and decolorization, and then concentrated under reduced pressure. And dried to obtain α-glucosylstevia sweeteners α-GRA-A, B and C as white powders. α-GRA-A 5.6 g α-GRA-B 5.8 g α-GRA-C 5.9 g

The α-GRA-A, B obtained in Example 5
C was subjected to thin layer chromatography. Measurement conditions Thin layer plate HPTLC Fertingplatten Kieselgel 60F 254 MELK Co., Ltd. Developing solvent: chloroform: methanol: water = 20: 30: 8 Color former 50% sulfuric acid
(Shimadzu Corporation, reflection zigzag scanning method), and read at a measurement wavelength of 350 nm. Figures read with a chromatoscanner are shown in FIGS.

Example 6 Erythritol 3.9 corresponding to the sweetness of a 2% sugar solution
4% aqueous solution (sample E1) and 3 of erythritol
Α-GRA by converting 1.182%, which is 0%, into a degree of sweetness
-A, erythritol 2.756%, α-GR
A-A 0.0024% aqueous solution (Sample 1) was evaluated by 10 panelists familiar with the taste of Stevia sweetener. Samples E1 and is compared sweetness aftertaste bitter Kokuaji difference of the sample 1 and the person 0 1 0 0 difference who is that no 10 9 10 10 Cost Savings 26.5% erythritol 850 yen / kg α-GRA-A 50,000 yen / kg

Example 7 Erythritol corresponding to the sweetness of a 6% sugar solution 10.
A 49% aqueous solution (sample E2) and 5.245%, which is 50% of erythritol, were converted to sweetness to obtain α-G
5.245% erythritol substituted with RA-B, α-G
The RA-B 0.0168% aqueous solution (Sample 2) was evaluated by 10 panelists familiar with the taste of Stevia sweetener. Comparison of Sample E2 and Sample 2 Those with a difference in sweetness aftertaste, bitterness and body taste 1 101 Those with no difference 9 9 10 9 Cost reduction rate 40.8% Erythritol 850 yen / kg α-GRA-B 50,000 yen / kg

Example 8 Erythritol 1 equivalent to the sweetness of a 10% sugar solution
The 6.7% aqueous solution (sample E3) and 90% of erythritol, 15.03%, were converted to sweetness to obtain α-G.
1.67% erythritol substituted with RA-A, α-GR
A-A 0.0835% aqueous solution (Sample 3) was evaluated by 10 panelists familiar with the taste quality of Stevia sweetener. Comparison of Sample E3 and Sample 3 Sweetness aftertaste Bitter taste Bodily taste difference 3 3 1 2 Person with no difference 7 7 9 8 Cost reduction rate 61.6% Erythritol 850 yen / kg α-GRA-A 50,000 yen / kg

Example 9 8.5% maltitol corresponding to the sweetness of a 6% sugar solution
Solution (sample M4) and 4.25%, which is 50% of maltitol, were converted to sweetness and replaced with α-GRA-B, and 4.249% of maltitol and α-GRA-B 0.0176.
% Aqueous solution (Sample 4) was evaluated by 10 panelists familiar with the taste quality of Stevia sweetener. Comparison of Sample M4 and Sample 4 Samples with a difference in sweetness aftertaste, bitterness, and bitter taste 0 1 1 0 Samples with no difference 10 9 9 10 Cost reduction rate 32.3% Maltitol 600 yen / kg α-GRA- B 50,000 yen / kg

Example 10 A 12% aqueous solution of sorbitol (sample S5) corresponding to the sweetness of a 6% sugar solution and 6% which is 50% of sorbitol
Was converted to α-GRA-A in terms of sweetness, and an aqueous solution (sample 5) of sorbitol 6.0% and α-GRA-A 0.017% was sampled by 10 panelists familiar with the taste of Stevia sweetener. evaluated. Comparative sweetness after taste of sample S5 and sample 5 Those with a bitter taste and bitter taste Bitter taste 1 1 1 Those with no difference 9 9 10 9 Cost reduction rate 26.4% Sorbitol 300 yen / kg α-GRA-A 50,000 yen / kg

Example 11 6.6% xylitol corresponding to the sweetness of a 6% sugar solution
Aqueous solution (sample X6), and an aqueous solution of 3.3% xylitol and 0.018% of α-GRA-C by substituting α-GRA-C by converting 3.3%, which is 50% of xylitol, into sweetness ( Sample 6) was evaluated by 10 panelists familiar with the taste quality of Stevia sweetener. Comparative sweetness of sample X6 and sample 6 Those with a difference in aftertaste of bitter taste and those with a bitter taste 2 11 10 Those with no difference 8 9 9 10 Cost reduction rate 36.4% Xylitol 1000 yen / kg α-GRA-C 50,000 yen / kg

Example 12 Erythritol 7.6 corresponding to the sweetness of a 4% sugar solution
A 3% aqueous solution (sample E7) and 90% of erythritol 6.867% were converted to sweetness and substituted with α-GRA-A, and 0.763% of erythritol and α-GRA-A0.
The 0202% aqueous solution (Sample 7) was evaluated by 10 panelists familiar with the taste of Stevia sweetener. Comparison of Sample E7 and Sample 7 Samples with a difference in sweetness aftertaste, bitterness, and bitter taste 3 3 1 2 Those with no difference 7 7 9 8 Cost reduction rate 74.5% Erythritol 850 yen / kg α-GRA-A 50,000 yen / kg

Example 13 Erythritol 1 corresponding to the sweetness of a 10% sugar solution
6.7% aqueous solution (sample E8) and 10% erythritol
Α-GRA-A by converting 1.67%, which is the
Erythritol 15.03%, α-GRA-
A 0.0015% aqueous solution (Sample 8) was evaluated by 10 panelists familiar with the taste quality of Stevia sweetener. Comparison of Sample E8 and Sample 8 Those with a difference in sweetness aftertaste, bitterness, and body taste 1101 Those with no difference 9 10 9 10 Cost reduction rate 7.9% Erythritol 850 yen / kg α-GRA-A 50,000 yen / kg

[0051]

From the above results, it can be seen that the sweetener obtained according to the present invention can reduce the cost by 8 to 70% as compared with the case of using a sugar alcohol alone, and test items such as sweetness, aftertaste, bitterness, and kokumi. Excellent results have been obtained in any of
The sweetness is also more mellow than sugar alcohol alone. The α-glucosyl stevia sweetener of the present invention is 4 Kcal
/ G, but since the sweetness is about 180 times, when used in combination with a sugar alcohol, it is practically close to non-caloric, so there is no increase in calories, and the sweetness is lower than when sugar alcohol is used alone. coming out.

[Brief description of the drawings]

FIG. 1 is a diagram in which α-GRA-A is read by a chromatoscanner.

FIG. 2 is a diagram in which α-GRA-B is read by a chromatoscanner.

FIG. 3 is a diagram in which α-GRA-C is read by a chromatoscanner.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Fumio Hosono 1-2-24 Imafukuminami, Joto-ku, Osaka City, Osaka Inside Morita Chemical Industry Co., Ltd.

Claims (1)

[Claims] 1. Recrystallization with an organic solvent from a stevia extract obtained from Stevia rebaudiana Bertney plants or dried leaves containing rebaudioside A in a sugar alcohol at least 1.5 times that of stevioside. Is added to the sweet component containing 25% or less of stevioside and 60% or more of rebaudioside A obtained by using α-cyclodextrin glucosyltransferase, and α- obtained by adjusting the added sugar chain.
A sweetener containing 0.01% to 5% of a glucosyl stevia sweetener.