JPS5848157B2 - Complex sweetener containing palatinose - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides 100 parts of baratinose with 0.2 to 0.2 to 0.2 to
The present invention relates to a low-cariogenic compound sweetener containing 1.2 parts.

In the present invention, the stevia extract sweetener refers to an extract extracted from the leaves, stems, etc. of Stevia rebaudiana, a plant belonging to the Asteraceae family, and refers to stevioside, rebaudianaside, dulcoside, and/or a mixture thereof. .

The α-glycosyl stevia sweet product referred to in the present invention is produced by reacting α-glycosyltransferase with an aqueous solution containing a stevia extract sweetener (mainly stevioside and rebaudioside) and an α-glycosyl sugar compound, such as maltodextrin. It refers to α-glycosyl stevioside and α-glycosyl rebaudioside.

These substances are already known from Japanese Patent Application Laid-Open No. 54-5070.

To separate the α-glycosylstevia sweetener from the above reaction solution, the reaction solution is made alkaline with milk of lime, etc., and then
The filtrate is poured into a non-polar porous polymer resin, such as a porous styrene/divinylbenzene polymer resin (manufactured by Mitsubishi Kasei Corporation).
20) After passing the solution through the column and adsorbing the α-glycosylstevia sweetener, it is eluted with water, a hydrophilic organic solvent such as alcohol, or a mixture thereof, and the eluate is concentrated. Therefore, it is obtained.

The sweetness intensity of this stevia extract sweetener and/or α-glycosyl stevia sweetener is 10% higher than that of sucrose at a practical concentration.
Although the sweetness is 0 to 150 times sweeter, it has the disadvantage that the time from the onset of sweetness to the maximum value is delayed compared to sucrose, and the aftertaste lingers for a long time.

In order to improve this problem, attempts have been made to add sucrose or glucose to stevioside, but these are not sufficient, and these sugars have the disadvantage of having a high ability to induce caries.

While conducting research on balatinose, the present inventors found that balatinose and stevia-extracted sweeteners and/or α-glycosylstevia-extracted sweeteners were mixed in a certain ratio, i.e., 100 parts of balatinose {vs. 0.2 to 1.2 parts of It was discovered that when blended within this range, due to a synergistic effect, the time from the onset of sweetness to the maximum value is almost the same as that of sucrose, resulting in a sharper sweetness, and at the same time, a desirable richness similar to that achieved with sucrose. .

Furthermore, when stevia extract sweeteners and/or α-glycosyl stevia sweeteners are used as sweeteners, the sweetness intensity at the first sip decreases after several sips and becomes undesirable. However, it has been found that when balatinose is blended according to the present invention, such defects can be well suppressed.

Palatinose is a reducing disaccharide with the following structural formula, 1
The solubility in water is 46.0 molar at 40°C. ! il/100. ! The i+ solution has a viscosity of about 90% of sucrose and a sweetness of about 42% of sucrose.

In addition, balatinose is digested and becomes a source of heat, but there are no reports of it being produced as a sweetener.

Furthermore, when ingested, baratinose not only does not have the ability to induce caries in the oral cavity, but also induces caries-inducing bacteria Streptococcus mutans from the sucrose remaining in the oral cavity.
Ans) f It has been discovered through research by the present inventors that it is a preferable sugar for preventing dental caries, as it inhibits the formation of dental plaque that causes dental caries.

In addition, stevia extract sweeteners and/or α-glycosyl stevia sweeteners are sweeteners with low cariogenicity, and a composite sweetener containing them and baratinose in the ratio of the present invention is
It is not only low cariogenic in itself, but also exerts a positive low cariogenic effect of suppressing plaque formation from sucrose.

The complex sweetener of the present invention contains 100 parts of baratinose,
It is necessary that the blending ratio is 0.2 to 1.2 parts of the stevia extract sweetener and/or the α-glycosyl stevia sweetener.

If more than 1.2 parts of Stevia extract and/or α-glycosyl Stevia sweetener is added, the time from the onset of sweetness to the maximum value of 1 will be delayed, and the sweetness will not be sharp enough.

The quality of sweetness of palatinose is similar to that of sucrose, but the intensity of sweetness is 42% of that of sucrose, and the solubility is lower than that of sucrose. If less than 0.2 parts of α-glycosylstevia sweetener is added to 100 parts of baratinose, the sweetness will be insufficient even if the same amount of this complex sweetener as the conventionally used sucrose is used, and a larger amount than sucrose will be used. If it is, there will be problems such as difficulty in dissolving it, and only additive effects will be produced.

However, when 0.2 to 1.2 parts of a stevia extract sweetener and/or an α-glycosyl stevia sweetener is blended to 100 parts of balatinose, the preferable quality of the sweet taste is lowered due to the unique action of balatinose. , which clearly has a synergistic rather than additive effect in terms of ease of use.

In particular, the complex sweetener of the present invention exhibits remarkable synergistic effects when used as a sweetener for coffee, tea, and fruit drinks.

Hereinafter, in Examples, the results of sensory tests regarding the sweetness development speed, sweetness cutoff, and changes in sweetness intensity from the beginning to the end of the tasting will be shown for the composite sweetener of the present invention and the comparative composite sweetener.

Example 1 Crystalline Balatinose 1 00. ! i' with stevia extract sweetener 0.483. ! i+ was added and mixed to obtain the composite sweetener P1 of the present invention. Similarly, crystalline baratinose 10 (11) α-glycosylstevia sweetener 0.48:l was added and mixed to obtain the composite sweetener P'1 of the present invention. .

For comparison, 42g of sucrose and 0.48g of stevia extract sweetener
3.9 was added and mixed to obtain comparative composite sweetener S1.

10.0% of P1, 10.0% of p/, 4.2 of S1
% and a 10.0% sucrose aqueous solution at room temperature as a control, and a sensitive panel (organoleptic test) revealed that the sweetness intensity of both complex sweeteners and a comparative complex sweetener was different from that of a 10.0% sucrose aqueous solution. I confirmed that they are equal.

Next, we sampled each of these solutions (301rLl), and examined the speed at which the sweetness reached its maximum value (the speed at which it reached its maximum value), the sharpness of the sweetness, and the changes in the intensity of the sweetness from the beginning to the end of the tasting.
A sensory test was conducted for 0 people.

The results are shown below.

Example 2 100 g of crystalline balatinose and 0.5 stevia extract sweetener
2! Similarly (
The composite sweetener P' of the present invention is prepared by adding 0.525.9% of the α-glycosylstevia sweetener to this crystalline Balatinose 100% and mixing. I got it.

For comparison, comparative complex sweetener G2 was prepared by adding and mixing 0.525 g of glucose 60.0.91C stevia extract sweetener,
Sucrose 42.0. @α-glycosylstevia sweetener 0.
Comparative composite sweetener S'2 was prepared by adding and mixing 525 g.

6.67% liquid of P2, 6.67% liquid of P'2, 4 of G2
．． 0% solution, 2.8% solution of S'2, and 7.0% solution of sucrose as a control.
We made a 0% liquid and conducted a sensory test using a sensitive panel.
Each compound sweetener liquid and comparative compound sweetener (60℃±2℃)
The intensity of sweetness is 7.5 compared to that of the control. It was confirmed that it was equivalent to 0% sucrose solution.

Next P210. Og, G26.0. ! 9, S24.
2. ! i', sucrose 10.5,! Four types of coffee (temperature: 60'C±2°C) were prepared by adding i' to 1501 rLl of a 1% solution of powdered instant coffee, and 10 sensitive panelists tasted and compared them.

The results are shown below. Example 3 Instead of instant coffee in Example 2, black tea liquid (6
0°C ± 3°C, 1 tea bag per 150 rfL of hot water) Five types of black tea were prepared by adding the same amount of the present invention complex sweetener, comparative complex sweetener, and control sucrose as in Example 2 to 150 ml each. A panel of 10 people tasted the wine and conducted a sensory test.

The results are shown below.

Example 4 Fresh lemon juice was diluted 3 times with water, and this diluted juice was diluted with 1
Divide into four pieces of 00g each, and mix the composite sweetener P11 of Example 1.
0.0. ! i', P'11 0.0 g, S, 4.
Four types of lemonade (temperature: 10±2° C.) were prepared by adding and dissolving 2 g of 10.0 g of control sucrose, and a sensory test was conducted in the same manner as in Example 1.

The results are shown below. As shown in each of the examples above, the complex sweetener containing baratinose of the present invention is extremely similar to sucrose in terms of sweetness onset speed, sweetness cutoff, and changes in sweetness intensity from the beginning to the end of tasting. Moreover, unlike sucrose, it is a complex sweetener that has the desirable property of being low in texture and suppressing the palpability of sucrose.

Claims (1)

[Claims] 1 100 parts of Palatinose and 0.2 to 1.2 parts of stevia extract sweetener and/or α-glycosylstevia sweetener
A complex sweetener made by blending parts.