JPH1146701A - Low calorie syrup - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide subject syrup having a low calorie, an sweet substance near to the saccharose and high safety by including erythritol and Momordica grosvenori glycoside. SOLUTION: The objective syrup is obtained by including (A) about 3-40 wt.% erythritol, (B) about 0.01-2 wt.% Momordica grosvenori glycoside of 0. 025-70 pts.wt. based on 100 pts.wt. component A, (C) optionally a supplementary sweet constituent, a thickener component, a spice, a fruit juice, a coloring matter, an antioxidant, a preservative, a pH regulator, etc., and (D) water of required amount. Glucidics such as the monosaccharide, disaccharides, oligosaccharides and sugar alcohol, and high sweetness components are cited as the supplementary sweet constituent. The low calorie syrup is the syrup whose calorie per each 100 g is about 40 kcal or less, and a non calorie syrup whose calorie per each 100 g is substantially 0 calorie is included.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a high-quality, sufficiently sweet, low-calorie syrup. More specifically, the present invention relates to a low calorie syrup containing erythritol and arhat glycoside.

[0002]

2. Description of the Related Art Conventionally, syrup has been prepared from fructose, sucrose,
It has been produced using isomerized sugars as a sweetness source. But,
Such syrups are very high in calories and have a high sugar content, so that people who require dieting and who are currently calorie-restricted diabetic patients (primary and Secondary diabetics). Furthermore, in recent years, many people, regardless of age, have consumed excessive amounts of calories, so that young people and young people who have traditionally been less likely to develop lifestyle-related diseases (adult diseases) Even the highest class of people have become so-called reserves of lifestyle-related diseases that may develop lifestyle-related diseases in the future. In fact, the causal relationship between caloric overdose and the onset of hyperlipidemia, which is thought to be a pre-stage of lifestyle-related diseases such as diabetes, has been revealed, so even high calorie syrups for such people Is not preferred. For these reasons, low calorie syrups have been required.

[0003] Therefore, in order to provide a low-calorie syrup, use of reduced maltose syrup, erythritol, a high-intensity sweetener and the like in a syrup has been proposed.

[0004] Reduced maltose starch syrup has the advantage that it has a sweetness of 75-95% of sucrose and only about 1/2 the amount of calories. However, since most of the ingested reduced maltose syrup is not absorbed and reaches the large intestine,
Overdose causes laxative effects (such as loose stools and diarrhea)
The disadvantage is that Therefore, it is not preferable to use it as a low-calorie sweetener.

[0005] Erythritol is used as a low-calorie sweetener. Erythritol is a sweetener obtained by a fermentation method using yeast, using glucose as a raw material.Most of erythritol taken orally is immediately excreted in the urine without being metabolized after being absorbed in the small intestine. So they have very little calories. In addition, erythritol has little laxative effect;
Since it is non-cariogenic, it does not cause tooth decay; it has physiological properties such as not affecting blood glucose and insulin levels. In addition, it has excellent physicochemical characteristics such as low hygroscopicity and heat resistance. From these facts, erythritol is used as a highly safe new saccharide in a wide range of food fields such as tabletop sweeteners, confectioneries, dairy products, and beverages. However, the sweetness of erythritol is about 70% of that of sucrose, and the persistence of sweetness is very weak. Therefore, when erythritol is used alone, the sweetness feels unsatisfactory. Therefore, it is insufficient as a low-calorie sweetener.

On the other hand, since the sweetness is extremely high,
Artificial or natural high-intensity sweeteners having the characteristic of requiring a small amount of use have been developed.

[0007] Artificial high-intensity sweeteners include saccharin and aspartame, but are not generally accepted because they are not natural products.

[0008] Examples of natural high-intensity sweeteners include stevia extract, licorice extract, and arhat extract, and extracts from these natural products are highly safe for the human body. However, in general, the above extract is not only accompanied by a burnt taste or a bitter taste, but also has a persistently sweet taste, so that when compared with sucrose, the extract is extremely inferior in sweetness and is used as a substitute for sucrose. Insufficient as a low-calorie sweetener.

Among natural high-intensity sweeteners, Lohan Guo extract has a relatively strong sweetness and a medicinal component, which can be expected to have a beneficial effect on humans. It has been proposed to use it as a sweet component of beverages, syrups, etc. (JP-A-53-93).
52, JP-A-53-9359). However, Arhat extract also inherently has the above disadvantages. In other words, since there is a remarkable burnt taste peculiar to Arkanka that is similar to the burnt taste of brown sugar, unique smell, bitterness, persistent persistence of sweetness, etc., it is very uncomfortable when eating and drinking, and it is used in foods such as syrup. It is very difficult to use.

On the other hand, a sweetener composition has been proposed for improving the sweetness of the arhat extract and its extract. For example, Japanese Patent Application Laid-Open No. 54-14562 describes that the burntness of a sweetener composition was improved by blending stevioside with an extract of Arhat fruit. However, while the burnt taste of the sweetener composition has been improved, the sweetness of the composition has not been sufficiently improved and is inferior to that of sucrose, which has been used for many years.

[0011] From these, low calorie,
There is no concern about safety, it has sweetness equivalent to sucrose, low calorie syrup that can be a substitute for sucrose syrup,
Still required.

[0012]

SUMMARY OF THE INVENTION An object of the present invention is to provide a syrup which is low in calories, has sweetness close to that of sucrose, and is highly safe.

[0013]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that a syrup containing erythritol and arhat glycoside has a sweetness close to the sweetness of sucrose, an excellent aftertaste, and safety. The inventors have found that they have high caloric properties and low calories, and have completed the present invention.

[0014] The low-calorie syrup of the present invention contains erythritol and arhat-glucoside.

[0015] In one embodiment, the low-calorie syrup of the present invention contains the above-mentioned arhat glycoside in an amount of 0.025 to 70 parts by weight based on 100 parts by weight of the erythritol.

[0016] In another embodiment, the low calorie syrup of the present invention further comprises an auxiliary sweetening component.

[0017] In still another embodiment, the auxiliary sweetening component is at least one selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, and sugar alcohols.

[0018] In still another embodiment, the supplemental sweetening component is at least one high-sweetness component selected from the group consisting of Lohan Guo extract, licorice extract, stevia extract, and sweet tea extract.

In still another embodiment, the content of the erythritol is 3 to 40% by weight.

[0020] In yet another embodiment, the low calorie syrup of the present invention further comprises a thickening component.

In still another embodiment, the thickening component is a seaweed extract, a plant seed polysaccharide, a microbial polysaccharide,
And at least one selected from the group consisting of proteins
Is a seed.

In yet another embodiment, the low calorie syrup of the present invention further contains an additive selected from the group consisting of pigments, flavors, and fruit juices.

[0023]

BEST MODE FOR CARRYING OUT THE INVENTION The low calorie syrup of the present invention
Contains arhat glycoside and erythritol.

[0024] The "low calorie syrup" here means
A syrup whose calories per 100g is about 40kcal or less. This low-calorie syrup also includes syrups having substantially zero calories per 100 g, that is, non-caloric syrups.

Erythritol contained in the syrup of the present invention is a known tetrose alcohol having a molecular weight of 122, and a commercially available product can be used.

Erythritol is typically present in about 3 to about 40
%, Preferably about 10 to about 30% by weight, more preferably about 15 to about 20% by weight. If the content of erythritol is less than about 3% by weight, sweetness may be hardly perceived. When the erythritol content exceeds about 40% by weight, the syrup temperature
When the temperature falls below 10 ° C., erythritol precipitates as crystals, and the commercial value of the syrup may decrease.

[0027] "Arkan fruit glycoside" is included in Arkan fruit
Although it refers to glycosides having a high degree of sweetness, such as Mogroside V and Mogroside VI, in this specification, this term refers to one or a mixture of two or more glycosides such as Mogroside V and Mogroside VI. And any extract from Arkanka fruit containing these glycosides as a main component. Unlike the arhat extract, which is obtained by extracting arhat fruit with water, alcohol, etc., and then concentrating it, the sweetness component is selectively extracted, and the unique remarkable burnt taste and odor of the arhat fruit extract, Low bitterness and sweetness persistence.

Arkanka (scientific name: Momordicae Grosvenori)
Is a perennial herb of the Cucurbitaceae family, which has been widely used as a Chinese folk medicine since ancient times, and is still one of the specialty products cultivated in high-temperature regions around Guilin in the Zhuang Autonomous Region of Guangxi Province, China. It is. The medicinal properties of Arkanka are: relief of sore throat and pain, cough, expectoration, relief of bronchitis, relief of tonsillitis, antipyretics, promotion of gastrointestinal function, stress relief,
It is known that it has many effects such as diuresis and constipation, and also has an effect of preventing hypertension, diabetes and the like, and an effect of preventing aging. In recent years, it has further been revealed that Arkanka contains components having a free radical scavenging effect and an antiperoxidative effect ("Basic and Clinical" 27 (8), 3159-3166 (1993)). . The high sweetness components of Arkanka are triterpene glycosides such as Mogroside V and Mogroside IV, and their chemical structure analysis and sweetness compared to sucrose have been reported (Chem.
rm.Bull. 38 (7) 2030-2032 (1990)). This Arkan fruit glycoside is generally in the form of a brown to yellow powder. The arhat glycoside is produced, for example, by washing the arhat fruit, extracting it with water, collecting a glycoside-containing fraction from the obtained extract, concentrating and drying it. Arhat Glycosides are
For example, it is manufactured at Guilin Fuku Pharmaceutical Factory in Guangxi, China, and is commercially available in Japan.

This arhat glycoside is erythritol 100
The content is typically 0.025 to 70 parts by weight, preferably 0.125 to 30 parts by weight, more preferably 0.25 to 20 parts by weight with respect to parts by weight. When the ratio of arhat glycoside to erythritol is within this range, the sweetness defect of erythritol is moderately reinforced, and the syrup has a good sweetness very close to that of sucrose. If the ratio of Arkan fruit glycoside is less than about 0.025 parts by weight, the persistence of sweetness is reduced, and the sweetness may be unsatisfactory. When the ratio of Arhat Glycoside exceeds about 70 parts by weight, the unique remarkable burning, bitterness, and
The odor and sweetness may be increased, which may cause discomfort when drinking the syrup.

The Arkan fruit glycoside is typically about 0.01 to about 2% by weight, preferably about 0.1% by weight, based on the weight of the whole syrup.
05 to about 1% by weight, more preferably about 0.1 to about 0.5% by weight
It is contained in the ratio of.

[0031] The low calorie syrup of the present invention may further contain supplementary sweetening ingredients. Examples of supplemental sweeteners include:
Carbohydrates such as monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high-sweetness components are included. Monosaccharides include fructose, glucose, sorbose, galactose, isomerized sugar and the like. Examples of the disaccharide include maltose, lactose, trehalose, sucrose, isomerized lactose, and palatinose. Oligosaccharides include xylo-oligosaccharides, fructooligosaccharides, soybean oligosaccharides, isomaltoligosaccharides, lactosucrose, galacto-oligosaccharides, lactulose, palatinose oligosaccharides, scro-oligosaccharides, theanoligosaccharides, seaweed oligosaccharides and the like. Sugar alcohols include maltitol, xylitol, sorbitol, mannitol, palatinit and the like. Examples of the high-sweetness sweetener include Arhat extract, licorice extract, stevia extract (for example, stevioside or rebaudioside), and sweet tea extract.

[0032] The content of the auxiliary sweetening component can be in any proportion as long as the calories of the resulting syrup are not more than about 40 kcal per 100 g of syrup. When the supplemental sweetening ingredient is maltitol, it is not more than about 670 parts by weight, typically about 12.5 parts by weight to about 600 parts by weight, per 100 parts by weight of erythritol.
Parts by weight, preferably about 25 to about 500 parts by weight. It is less than about 20% by weight, typically about 5 to about 18% by weight, preferably about 10 to about 15% by weight, based on the total weight of the syrup. When the content of supplemental sweetener exceeds 20% by weight,
It is not preferable because the calorie of the syrup increases. Erythritol when the supplemental sweetener is stevia extract
100 parts by weight, about 67 parts by weight or less, typically about 0.0
125 parts by weight to about 33.3 parts by weight, preferably about 0.025 to about 16.7
Parts by weight. Based on the total weight of the syrup, it is less than about 2% by weight, typically about 0.005 to about 1% by weight, preferably about 0.01 to about 0.5% by weight. When the content of the high-intensity sweetener exceeds about 2% by weight, bitterness or sweetness is remarkably left, which is not preferable.

The syrup of the present invention may further contain a thickening component. Examples of the thickening component include seaweed extracts such as agar and carrageenan; plant seed polysaccharides such as locust bean gum and guar gum; microbial polysaccharides such as xanthan gum and gellan gum; and proteins such as gelatin.

The content of the thickening component depends on the type of the component, but is not more than about 5% by weight, typically about 0.03 to about 1.0% by weight, preferably about 0.03% by weight, based on the weight of the whole syrup.
5 to about 0.5% by weight. About 5% by weight of thickener
Exceeding the viscosity is not preferred because the viscosity of the syrup becomes too high.

[0035] The syrup of the present invention may further contain additives. Examples of additives include flavors, juices, and pigments. Examples of flavors include fruit flavors such as orange flavor, apple flavor, and blueberry flavor; and herbal flavors such as cinnamon flavor. Examples of fruit juice include fruit juice obtained by squeezing tangerines, bananas, strawberry and the like. The juice content is determined in consideration of the calories of the whole syrup. Examples of dyes include
Examples include anthocyanin-based dyes, flavonoid-based dyes, and betacyanine-based dyes.

The low-calorie syrup of the present invention may further contain one or more components such as an antioxidant, a preservative, and a pH adjuster.

[0037] The low-calorie syrup of the present invention is typically produced by mixing and dissolving erythritol and glycoside glycoside, and if necessary, other components with a necessary amount of water.

For example, in the case of a potion type syrup used for iced coffee, iced tea, etc., it is typically produced as follows. First, about 15 ~
About 20% by weight erythritol and about 0.1 to about 0.5% by weight
Arhat glycosides, and, if necessary, from about 0.01 to about 0.
5 parts by weight of a high-intensity sweetener (such as stevia extract) and a required amount of water are mixed and dissolved. After dissolution, about 0.1 to about 0.5 parts by weight of a thickening agent such as xanthan gum is gradually added and stirred to dissolve to obtain a syrup. Next, after the obtained syrup is subjected to a heat sterilization treatment (for example, 140 ° C. for 4 seconds), it is aseptically filled in a predetermined portion pack.

The syrup of the present invention is low in calories because erythritol and arhat glycoside, which have almost no calories, are the main sources of sweetness. Therefore, it can be widely used for those who are restricted in caloric intake (for example, patients with primary diabetes, secondary diabetes, or hyperlipidemia) and those who require a diet. Erythritol and arhat glycosides are naturally derived sweet ingredients,
High safety for human body.

Conventional syrups containing sucrose, isomerized sugar, etc. as a sweet source are liable to cause browning and coloring due to heat, so that their use in cooking and confectionery requiring heating has been limited. The erythritol and arhat glycoside contained in the syrup of the invention are stable to heat and do not cause browning and coloring, so that discoloration due to long-term storage is avoided.

Further, the syrup of the present invention has other advantages. For example, conventionally, sweeteners that hardly generate calories include only those in which granules or powders are packaged, and no syrup-like sweeteners. When a person with a limited amount or a dieter wants to drink a favorite beverage such as coffee at a hotel, restaurant, coffee shop, or the like, he has to use a packaged low-calorie sweetener. Such a granule or powder form strongly resembles an oral drug, and thus has a problem that a user feels discomfort and discomfort. Further, when a low-calorie sweetener of a package type is used for a cold type beverage, there is a problem that the dissolution rate is low. However, since the syrup of the present invention is in a liquid form, it is not reminiscent of an oral medicine, and can be easily mixed when used in a cold-type favorite beverage.

Furthermore, even when the low-calorie syrup of the present invention is ingested, there is almost no laxative effect such as diarrhea; and since it is non-cariogenic, it can be used for oral hygiene, for example, to prevent tooth decay. Are also advantageous.

As described above, the syrup of the present invention can be widely used as a general sweetener or as a sweetener for favorite beverages such as coffee, tea, and caffe ole.

Further, the sweet composition containing erythritol and arhat glycoside, which are components contained in the low-calorie syrup of the present invention, can be used as a general low-calorie sweetener. For example, it can be widely used as a low-calorie sweetener for food applications such as jelly-like sweets, Japanese sweets, beverages, dairy products, and pharmaceutical applications.

[0045]

EXAMPLES The present invention will be described below by way of examples.
These examples are intended for illustration only and do not limit the scope of the invention. Other aspects, advantages, and modifications within the scope of the invention will be apparent to those skilled in the art to which the invention pertains.

(Example 1) 170 g of erythritol (manufactured by Niken Kagaku), 1 g, 2 g, 3 g or 5 g of Luo Han Guo Glycoside (Guilin Fuku Pharmaceutical Factory, Guangxi, Guangxi, China) Manufactured by Kasho Co., Ltd.), water, and 1 g of Stevia extract (manufactured by Morita Chemical Industry Co., Ltd.) as necessary at the weights shown in Samples A to E of Examples in Table 1 below. The mixture was heated to 50 ° C. with stirring, and then 1
g of xanthan gum was gradually added, and the mixture was stirred at 50 ° C. for 20 minutes to obtain 1000 g of each of the five syrups.

Comparative Example 1 The procedure of Example 1 was repeated except that the syrup components were changed as shown in Table 1.
00 g was obtained. As the arhat extract and licorice extract used here, products manufactured by Nippon Shokubai Co., Ltd. and products manufactured by Maruzen Pharmaceutical Co., Ltd. were used, respectively.

[0048]

[Table 1]

(Experimental Example 1) The syrups obtained in the above Examples and Comparative Examples were each diluted 10-fold with distilled water, and were subjected to a total of 18 subjects of 14 skilled male subjects and 4 skilled female subjects. Taste was sensory evaluated for burntness, bitterness, odor and sweetness persistence.

Regarding any of the items, “0 hardly felt” was scored as 0, “very slightly felt” was scored as 1 point, “slightly felt” was scored as 2 points, “felt considerably” was scored as 3 points, and “extremely felt” was scored. It was evaluated as 4 points. Table 2 shows the total score of the evaluation scores of the 18 individuals for each sample.

[0051]

[Table 2]

As can be seen from Table 2, the samples A to E of the examples containing erythritol and Arhat fruit glycoside were used.
Had a low scoring, bitterness, odor, and sweetness persistence score, and the sweetness of these samples was similar to that of sucrose (Comparative Sample M). From this, it was found that Samples A to E had excellent sweetness. On the other hand, the sweetness of a syrup containing the Lohan Guo Glycoside (Sample F), the Lo Han Guo Extract (Sample G), the Stevia extract (Sample I), or the licorice extract (Sample K) as a single sweet component is burnt, The sweetness qualities of these comparative samples were inferior due to the higher score for any of the bitterness, odor, or sweetness persistence. The sweetness improving effect obtained by combining erythritol and arhat glycoside was obtained by combining erythritol with arhat extract (sample H), erythritol and stevia extract (sample J), and erythritol. It could not be obtained with any of the combinations with licorice extract (sample L).

Example 2 The same operation as in Example 1 was carried out except that the syrup components were changed as shown in Table 3, to obtain 1000 g of each of the three types of syrups of Samples O to Q of Example 2. Was.

Comparative Example 2 The same operation as in Example 1 was carried out except that the syrup components were changed as shown in Table 3, to obtain 1000 g of a syrup of Sample R of Comparative Example 2.

[0055]

[Table 3]

(Experimental Example 2) 10 ml of the syrups of samples O to Q of Example 2 and sucrose syrup of sample R of Comparative Example 2 thus obtained were added to 100 ml of commercially available sugar-free iced coffee. Was dissolved. Sensory tests of Samples O to Q were performed by a total of 13 subjects, 9 skilled male subjects and 4 skilled female subjects. The test evaluated the burntness, bitterness, smell, and the persistence of sweetness of the samples O to Q to be tested based on the syrup of Comparative Example 2 by a paired comparison method. Regarding any of the items, when the taste of the syrup of Samples O to Q of Example 2 was “very strong” as compared with the syrup of Comparative Example 2, +2
Points: “Slightly strong”: +1 point; “No change”: 0; “Slightly weak”: −1; and “Very weak”: −2 did. Table 4 shows the total points of the evaluation scores of the above 13 persons for each example. Table 4 shows the results of the determination of the significant difference in the total evaluation score between the syrups of Samples O to Q of Example 2 and the syrup of Sample R of Comparative Example 2.

[0057]

[Table 4]

As is clear from the sensory test results in Table 4,
Example 2 The syrups of samples O to Q were burnt, bitter,
For both odor and sweetness persistence items,
Comparative Example 2 No statistically significant difference (95% risk) from the sucrose syrup of Sample R was observed. That is, the second embodiment
The syrups of Samples O-Q were found to have excellent sweetness equivalent to sucrose syrup.

[0059]

According to the present invention, a low-calorie syrup having high-quality sweetness close to that of sucrose is provided. The syrup can be used to advantage for people with limited caloric intake and those who require a diet, such as diabetics. Without feeling uncomfortable and uncomfortable, which was a problem with conventional powder-type low-calorie sweeteners,
Moreover, it can be easily used for cold type beverages.
The low-calorie syrup of the present invention is excellent in safety because it uses erythritol and arhat glycoside as natural sweeteners as main sweetener components. Since the low-calorie syrup of the present invention does not contain sucrose and is low in calories,
There is no concern about inducing hyperlipidemia, and since the compound contains Arkan fruit glycoside, beneficial effects such as an effect of preventing the hypertension, diabetes, etc., and an anti-aging effect due to the medicinal effect possessed by Arhat fruit can be expected. For these reasons, the low calorie syrups of the present invention are considered to be in great demand and are commercially very good.

Claims (9)

[Claims] 1. A low calorie syrup containing erythritol and arhat glycoside. 2. The low-calorie syrup according to claim 1, wherein said arhat glycoside is contained in a proportion of 0.025 to 70 parts by weight based on 100 parts by weight of the erythritol. 3. The low-calorie syrup according to claim 1, further comprising an auxiliary sweetening component. 4. The supplementary sweetening component is a monosaccharide, a disaccharide,
The low-calorie syrup according to claim 3, which is at least one saccharide selected from the group consisting of oligosaccharides and sugar alcohols. 5. The method according to claim 3, wherein the supplemental sweetening component is at least one high-sweetness component selected from the group consisting of Arhat extract, licorice extract, stevia extract, and sweet tea extract. Low calorie syrup. 6. The erythritol content of 3 to 40.
The low-calorie syrup according to claim 1 or 2, which is% by weight. 7. The method according to claim 1, further comprising a thickening component.
7. The low-calorie syrup according to any one of 6. 8. The low calorie syrup according to claim 7, wherein the thickening component is at least one selected from the group consisting of a seaweed extract, a plant seed polysaccharide, a microbial polysaccharide, and a protein. 9. The low-calorie syrup according to claim 1, further comprising an additive selected from the group consisting of a pigment, a flavor, and a fruit juice.