JPS5914765A - Method for imparting heat resistance and the like to dipeptide sweetening agent - Google Patents

Abstract

PURPOSE:To impart the heat stability to a dipeptide sweetening agent, improve the sweetness and enhance the stability to enzymes, by using gum arabic in the dipeptide sweetening agent in a specific proportion. CONSTITUTION:100pts.wt. or less gum arabic is used in 1pt.wt. dipeptide sweetening agent represented by methyl ester of L-aspartyl-L-phenylalanine. Any form of a solution containing both dissolved therein or a powdery solid prepared by drying the solution may be used. The use of thaumatin in an amount of (1/ 1000)-1pt.wt. based on 1pt.wt. dipeptide sweetening agent and the gum arabic within the above-mentioned range provides improvement in the good tasting power. The addition of the gum arabic imparts the resistance to physical, chemical and biological factors in preparing foods.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to sweeteners and aims to improve the physical and chemical properties of sweetener dipeptide compounds in an industrially advantageous manner. □Dipeptide sweetener is L
It is a dipeptide lower alkyl ester compound typified by (aspartyme)V□-L-phenylalanine methylemete (hereinafter referred to as eggplant).

Dipeptide sweeteners lack motility to heat and enzymes (eg, those with proteolytic ability). For example, aspartame tends to decompose and lose about 30% of its sweetness when heated to 80°C for 5 minutes.

Additionally, dipeptide sweeteners have the same taste defects as Ike's natural and artificial sweeteners. In other words, the body feeling (
It lacks the richness and richness of the taste similar to sugar, and gives it a bitter, sarcastic taste.

This invention! The characteristic lies in the addition of gum arabic to the dipeptide sweetener. The usage amount of 7 is 100 parts or more per 1 part of dipeptide sweetener (weight, same hereinafter).
It's the amount. 1 (30 parts or less), and a range of 1 to 30 parts is particularly suitable.

When an amount of 100 parts or more is used, precipitation of gum arabic is observed in the aqueous solution.

The mode of use may be either a bath solution prepared by dissolving dipeptide ``gum arabic'' and gum arabic in an amount within the specified range above, or a solid powder obtained by drying this solution. The invention provides that for 1 part of dipeptide sweetener, 1
/1000-1 part of thaumatin is added to the mixture, and gum arabic is used in an amount within the above-mentioned range to improve the taste and body of the dipeptide sweetener. The effect can be improved.

Thaumatin is a protein with a molecular weight of 21,000±500 consisting of 198 to 207'□ amino acid residues.
x (ThaumajJococus daniel
ii' Ben also h). A strong natural sweetener extracted from fruits.

The addition of gum arabic in combination with peptide sweeteners greatly contributes to the stability of these peptide sweeteners. As for the mode of addition, the method described above can be adopted.

By doing so, it is possible to impart thermal stability to the dipeptide sweetener, thereby increasing the sweetness of the dipeptide sweetener, as well as increasing its stability against enzymes.

They can confer resistance to various physical, chemical and biological factors and take advantage of the properties of sweeteners, especially during food production.

It is a surprising discovery that gum arabic can impart variable stability to dipeptide sweeteners.

Moreover, the means for obtaining this effect is extremely simple, and the vine has properties that facilitate industrial improvement.

The effects of this invention will be explained using the following experimental examples.

Example 9 grams of gum arabic was added to an aspartame aqueous solution prepared by dissolving 10 parts of aspartame (the same weight) in 900 parts of water.
An aqueous solution in which three types of aspartame are added, a spray-dried solid state, and a mino aspartame solution are diluted with water so that the aspartame concentration is 0.05%, and the aspartame concentration is 0.05%. Aqueous solutions were sampled over time while being maintained at 90'C, and immediately cooled to 25°C. Each group of aqueous solutions containing aspartame was maintained at 25°C to determine the rate of decrease in sweetness after heating.

The reduction rate of sweetness was determined using a sucrose aqueous solution fi:
Make preparations for each stage of 0.5%, and
As a control, we sought a solution that had the same sweetness as an aqueous solution containing aspartame after heating. The rate of decrease in sweetness was determined based on a sucrose aqueous solution equivalent to the aspartame-containing aqueous solution before heating.

□Judgment Results Example of Urine Reduction Rate in Serum 0.0.1 part of thaumatin was added to 10 parts of aspartame, and this mixture was dissolved in 810 parts of water, and 180 parts of gum arabic was added to an aspartame aqueous solution, and thaumatin was added. Dilute a total of 5 types with water to an aspartame concentration of 0.05%, and do not heat them. The reduction rate of the taste after heating was determined in the same manner as in Experimental Example 1 by holding the sample at 25'C and the sample heated at 115°C for 20 minutes.

judgment result .

*All numbers indicate (%) Examples Examples: 10 parts of aspartame dissolved in 900 parts of water, an as-is solution without adding thaumatin, and 1 part of aspartame dissolved in 900 parts of water.
After dissolving and mixing 90 parts of gum arabic with a solution to which ot part was added, vacuum-dry this solution and mix three types of solid and dried products and one containing only aspartame so that the aspartame concentration is 0.05%. An experiment was conducted on the taste characteristics (sweet body feeling, presence or absence of unpleasant odor) of an aqueous solution diluted with water, and the following results were obtained.

*Evaluation method: Sensory test results by a panel consisting of male and female IO names with an average age of 24 (Example 4) Add gum arabic to an aspartame aqueous solution prepared by dissolving 10 parts of aspartame in 900 parts of water. plus 90 copies,
A group of solutions is prepared by diluting two types of solutions, one containing only aspartame, with water so that the aspartame concentration is 0.05%. Various enzymes were added to these aqueous solutions by 0.61%.
After sufficiently dissolving, the mixture was kept at 87°C for 12 hours to inactivate the enzyme, and a sweetness comparison test was conducted on a panel of 10 people (average age: 24 years old) at a water temperature of 25°C.

judgment result *Proteolytic enzyme People use protease.

B uses η.

-Carbohydrate degrading enzyme People use amylase.

〃　　B uses 〃〃〃.

Papain is used as a lipolytic enzyme.

Items marked A and B in the table are those with high potency placed in B.According to test results of 0 or more, aspartame is broken down by proteolytic enzymes and is lost in sweetness. Products with gum added suppress decomposition,
It was possible to maintain sweetness.

Example 10 parts of aspartame and 90 parts of gum arabic were added to 900 fflS of water, and the aqueous solution obtained by dissolving and mixing was diluted with water to obtain a composition with good sweetness and good heat resistance.

patent applicant Sanei Chemical Industry Co., Ltd.

Claims (1)

[Claims] (1) A method for imparting heat resistance, etc. to a dipeptide sweetener, characterized in that 1 part of the dipeptide sweetener is used in combination with 100 parts or less of Naravia Cam.