JPS5840067A - Sweetener concentrate - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION A dipeptide sweetener CSI for pouring 1. Mn. Details of the construction, storage inventor food, drinking o 1 'l'! i(:Ifl for carbonated drinks
Stable dipeptide IL'11. ;Sai+1
(73 contractions 9 of course [attacks]... sucrose and 6 immortals' calories 1j-J carbohydrates - 14' instead of flavoring agents, sweeten with low calorie sweeteners) Consumers are becoming more and more interested in foods related to diabetes (diabetes-protective products). %l to make it thicker 7
Therefore, great efforts are being made to combine sweeteners such as tucarin or tcyclamate (input Iv I7-) into foods and beverages.

The 11' taste of aspartame is about 180 of that of sucrose.
The sweetness is equal to 1, but it is not) i (
Rokukuchi'I hi is low. Therefore, this product η is considered to be an attractive sucrose substitute for a wide range of cane crystals + drinks.1.1
1゜This sweetener is generally used in the United States as described in the Ministry of Specification in March 347540. Contains 11 low-9 furkyl esters of parsal phenylalanine. The methyl ester of this dipeptide (l-meglu N-L-α-7subarnal-L-phenylalanine) is a sweetener in the form of 13, and is commonly used (-
Its common name is aspartame. The old candy used here is aspartame.
(The second category includes lower alkyl esters of dipeptides as well as edible soluble salts thereof.

Aspartame has two fundamental drawbacks as a low-potency flavoring agent for foods. Firstly, this peptide ester is a water-based yarn with a p1-1 content as low as 1% and is easily degraded at exposure temperatures, and secondly, this compound has an extremely low rate of dissolution in water. When making it by dry method, all of these properties are
P! It will not be disadvantageous to J. However, when it comes to foods and beverages that contain a considerable amount of water, the sexual responsibilities of these people are significant.
## Possible 1, carbonated drinks are acidic and very aqueous, fJ
j! The instability of aspartame is particularly evident. Anu Pulp - J, 〃(When it deteriorates, it loses its taste.) It has been shown that the shelf life of aspartame juice products can be as long as 71 times.

There have been several attempts in the past to stabilize and treat asparte, but these efforts generally involve dissolving the sweetening compounds with divine food-grade brighteners. For example, U.S. Patent No. 3 of Rebo, G11cksrnan et al.
761.288 describes a composition prepared by drying together an aqueous solution of citric acid, dextrin, or citrus sugar and an aqueous solution of aspartame. There are n. U.S. Patent No. 3 to F'urda et al.
, 934, 048, describes a silk composition containing a solution of an edible polysaccharide and aspartame (dried) and having an excellent taste. It is preferable to use this acid concentrate in dry food bags or premixes. When such substances are used in food or beverage preparations, The filler imparts a different flavor to the initial main ingredient, which may be unpleasant for consumers.

In the present invention, the 11 taste compounds are stabilized even in the final food or beverage product, even if the asparvum cannon condensate is stabilized.゜According to the present invention n l:f, aspartame tan JAi4 '1
6/l fd approx.
It contains a mixture of 11 caramel heavy colors. Surprisingly, Asparula-A was added to caramel 7i' as a coloring agent.
LJ Karisuku, the caramel waterfall coloring agent that can produce Tsukunu.
rJ ;rt igy (-Asbali-me) It has been found that it stabilizes n catties. 1 The concentrates produced according to the present invention (: 1 when making food products)
Effective 1, L! - This is because lamel pickling agents are already part of the IJv standard for many such foods. 1. For sweetening foods such as carbonated drinks, coffee, bread products, etc., to give them a unique amber color (-containing a caramel coloring agent). Although it is used in foods and drinks, it can also be used in other products such as gifts and evening drinks.Cararnel colo 7A colorant used here
Term C: The well-known coagulant color produced by partially thermally decomposing silica if 1ζ produces a brown lj coalesced η-containing compound η.

ζn et al.'s J (IIC: contains brown sugar or baked sugar,
There is a dark-colored, viscous liquid substance that is made by heating a saccharide with ammonia or ammonium salt.

Many different types of caramel color fixing agents, such as Kannabe and '4F, are available for use.

For example, it beer sword Rauru, Paker's Caramel, Confectioners Caramel, etc. ζ1 et al.'141
i'j 5'R foam type and 0 non-foaming type are available, and you can enjoy the divine swamp-colored powder and one bite. Various grades and grades of caramel color fixing agents can be used for the purpose of this invention. The selection of suitable substances will depend on the particular food or beverage. The sixth form of caramel used in beverages is the sulfite group - ammonia caramel (S).
A C) is widely known as soft drink caramel.

These substances have a strong color and are therefore commonly used in foods at low concentrations.
It takes only 2.3 drops of caramel coloring agent to color (2 80 cc) 1, so the concentrate (= has the desired sweetening capacity) There are no products that contain high concentrations of aspartame.

Generally about 1 m degree of aspartame in the concentrate of the invention
It ranges from heavy hereditary to about 35 weight class.

Preferred concentrations range from about 5,104 parts to about 15 parts per total baking soda in the concentrate. It has been found that unlike acidic aqueous extracts, aspartame is quite stable in caramel coloring agents.16 For example, 70
After 4 weeks of storage at low temperatures (21° C.), only about 3% aspartame L is lost from a concentrate that loses about 30% water.

Conversely, under the same storage conditions 1, 60% of aspartame is lost from a 15% acid solution.

The η effect is that this aspartame is dispersed in the caramel color disintegrator 1 while stirring. High speed mixing or homogenization may be used to promote dispersion, but a less aggressive +j order may also be used. This caramel color fixing agent is
If it is good news, it can be easily dispersed (secondary hearing). .

The stability of aspartame can be further improved by dehydrating the concentrate of the present invention.

This elaborate dehydration can be done partially to make a viscous liquid or paste, or it can be done completely to make a large dry mixture and granulate it into granules. It has been found that the solubility of the compound η in water is fairly close to that of sucrose (; rt 1 m) and that −+ rt can be used in dry food or beverage premixes.
c.

In addition to providing a stable concentrate that can be stored for long periods of time, adding aspartame to foods or beverages in the form of such concentrates also stabilizes subartame in a number of products. The strength in which stabilization resides is <8! jIl!
However, this aspartite particle or molecule is the substance in the caramel color fixing agent (mj).
It is not intended to be bound by any particular theory.

This encapsulation dramatically reduces the activity of the water immediately surrounding such asparteno particles or molecules. , 1. Therefore, by lowering the viscosity of the water around aspartame, the force of the sweetening compound, the water filter, or the deterioration can be suppressed.

A particularly advantageous use of the anupal ducts of the present invention is in the fermentation of sweetened carbonated beverages and bottles for preparing such beverages or fantine syrups once a month. Because of the low pH and aqueous nature of such beverages, the stability of aspartame is an impediment to proper formulation.
#JM properties of aspartame and related problems have been overcome np
. It is irritating that caramel coloring agents tend to inhibit the J flavor of products such as Rokumeko11, which is a common ingredient in many such beverages. . In addition, such drinking edema (Nitake different series) L 4'J h
4i! I don't have any requests.

Ordinary bottled or fountain syrup is made by steeping flavoring agents, acidulants, flavoring concentrates, coloring agents, and preservatives in water (-). The resolution of the components is
When diluted with carbonated water, f'16 is used to give a bottled or concentrated syrup that produces a carbonated beverage with the desired flavor, flavor, color, and sweetness. Acidifiers commonly used in carbonated beverages include phosphoric acid, citric acid, malic acid, fumaric acid, etc. The pH of the syrup is about 22-8.5, preferably 4 (about 2.5-3.0).

Glaze flavor concentrate, then cola concentrate, till
Extracts of various foods and spices, essential oils, and artificial flavoring agents such as ethyl acetate, amyl butyrate, and caffeine are used. A wide range of color fixing agents are also available. These color detergents include combinations of caramel colorants, various colors, ]), &, Ch colorants, -un, etc. The flavoring agent and the coloring agent are combined to form a single portion that can be added to the formulation of bottle crystalline fountain syrup. Standard anti-collision agents, such as sodium benzoate, also 7) i i4! +; Kr, 1-1 to 1r1' can be added to the bottle or bottled syrup.

Bottled fountain syrup is generally about 1 to about 38 Ml per about 10 parts of water! Diluted with water in a syrup proportion of 1, the final acid is about 3 to about 50% of the total amount.
Contains 2 Ganu (dicarbonated).

Carbonation involves carbonating the diluted syrup or using carbonated water as a diluent.

Make such syrups and beverages with the aspartame concentrate of the present invention (if applicable, substitute this concentrate in place of some or all of the caramel coloring agent to give the desired amount of 1W of 7 Nuparpume). 1. Typical (
Approximately 0.2 to 0 for Nigen, bottled or fountain syrup
．． 5%V, woman r'! L (approximately 0.3% to 0.4 inches W/V
Miss Asparboom's constrictor is used. The product produced by this method has a pleasant flavor and has a pleasant flavor.In the industry, sales ≦: Excessive shelf life is found. Let me clarify this further by using the example. However, this example does not define the present invention.

Example 1 Asparte for cola carbonated drinks was prepared as follows: caramel coloring agent 2 in a closed-sided steel container.
I learned Asparapu J-60 Bond from the 5 sword Ron. This mixture was stirred for approximately 111 ml at 6°C until the aspartame was completely dispersed, and each portion of the resulting concentrate was stored at 6°C, 25°C, and 40°C for 6 weeks at 111ml and sampled periodically. niη! High pressure liquid chromatography (1-I P
L C) l': ! I analyzed the 7 Spalboom.

As a control, the same Anuparulano was made. Six (,
Same p) Using phosphoric acid in the belief of Rokmeji caramel coloring agent giving l, each part of this concentrate was heated at 6°C, 25°C, 4
Aspartame was analyzed after storage at 0°C for 6 weeks. Both the pH of the test tube and the pH of the control were approximately 2.4. .

Muku Jun Aspar 9-mu 100 ■ per 100-mu in steamed water
7 Spartame equipment T (PL) of water to acclimatize the UV detector
C input = 254 nm Column party i, t PXS] 0/2fi (
JDS solvent Distilled water 1 (1 (10rnt)
3.0vNH11NO and 0.4 m1 per unit! HN
O-.

@搦 1. Om4/minute wavelength
254nm sensitivity 0. ] The results of the analysis of the injection volume of 30μ are shown in graph 2 of the attached drawing. This graph C:
(The initial concentration of percent and L is the first concentration)
The stability of aspartame is plotted for one purpose. (Note = 6℃ 1m storage strength 116 test concentrate ζ
2 was 6 weeks 1 = 1 = asparagus and boom was detected and the vine deterioration did not exist) This east kl is clearly the present invention's aspartame f # constriction in syrup with aspartame Ansai V (・It shows that the height is larger than tJ. 2 Example 2 Make 4 premignu of dry soft wood. 1. Make Asparboom Miss contraction tube. Asparte!・(100r)'
- Disperse 400 r (m') of caramel coloring agent. This material is lyophilized and completely dehydrated and crushed in a mortar and pestle.
(200f) is mixed with citric acid powder (20Or) and powdered 8 l-1 beer flavor product 1 (1005') to make a dry root beer premix. This premix 50
? Make root beer syrup by dissolving in 500 ml of water. This root beer ~ Rushirotsu 7'I HIX is carbonated water 5'ii! 51: Melt-1 Make beer soft drink. 1

[Brief explanation of the drawing]

1: Expressed as the Birsenreiji of the concentration at the beginning of the face -f
Stability of aspartame in hours expressed in weeks I
: The change according to the name) is L6 grand. Engraving of the drawings (contents; no changes) ■ A.C.) Procedural amendment (voluntary) Commissioner of the Patent Office 1 Indication of the case 1982 Permanent Permit No. 140467 No. 3, Relationship with the case of the person making the amendment Patent Application Name Name 1 Name PepsiCo Incorporated 5
Amended by '7') Date Showa Year Month Day (Dirty. 6 Number of inventions increased by amendment 8 Contents of amendment

Claims (1)

[Scope of Claims] (1) Anupaltem seedlings containing a mixture of about 1 weight part to about 95 parts by weight of aspartame and about 65 parts to about 99 parts by weight [1% caramel coloring agent] tube. (The concentration of 21 aspartame is about 5% of the concentrate TF1%)
15 to about 15 degrees, and 1718 degrees of caramel bleaching agent is i! ! (from about 953 fiJf)
% of the Asvalfoam W according to claim 1
υconstriction. (3) The caramel skin coloring agent is selected from the group consisting of beer caramel, paker's caramel, confectioner's caramel, brown sugar, and burnt sugar.
Aspartame-rich compositions as described in item 1 or 2. (4) Caramel pickling agent is produced by heating sugars with ammonia or ammonium salt.
A special ♂F Kozue no Ill +) which is a viscous liquid with a dark color
Paragraph 1 and N': f'; Paragraph 2: Aspartame 0] Contraction of tubes. (Fil(a) Approximately 111i day '4X to approximately 35 days'
, rjf ill (7) 7 Nia, Ha Al Fu J
- Approximately 99 parts to approximately 65 squares of caramel%'I color and I'm not satisfied with the anupartame Rk? + thing'!r
(1) water and aspartame T3 silk in a light amount to give an aspartame strength of about 0.21 to about 0.5%; about 22 to about 3.5%;
p)l'fr Add a light acidulant and a flavoring agent to γ11, and add aspartame sweetened carbonated softwood 4 bottles to make a carbonated beverage bottle subtitle Funline syrup. Stuffing father is the movement method of Fun Line Syrup. (6) Anubartame crimped tube 6. Approximately 5 parts to approximately 15 parts
Ichidabe's aspartame and about 95 parts by weight to about 851 parts by weight
Mix the caramel lightening agent of tI-td with the method described in item 5. .3
% W/V - A light aspartame concentrate was used to provide a 7 Subaru i-wide concentration of approximately 0.4% W/V.
A light acidifying agent is used to give a pH of about 2.5 to about 3.0 in bottled or funfin syrup.
Claim 5, Part 2 [! Methods listed in item 6 [). (81M The flavoring agent is phosphoric acid, citric acid, malic acid, fumaric acid, or a combination thereof.) 1. The method according to item 7. (9) The method according to claim 7, wherein the souring agent is phosphoric acid, and the flavoring agent is Otairo flavor evaporator. 01 power lamel circumferential agent is soft drink caramel, beer caramel, baker's caramel, connexioners caramel, red sand 11 and baked key 9 tl, ij calli
, select from the group 11, 5th series, 11
The method according to claim 5 or claim 6, wherein the 1υ force lamel skin coloring agent is soft drink caramel. Claim 9, which is a viscous liquid with a color of 4, is obtained by heating salt and sugar.