JPS59154956A - Sweetening composition and sweetening method - Google Patents

Abstract

PURPOSE:A sweetening composition that is obtained by adding a specific amount of assulfame K to fructose, thus having low calories, high stability and developing high sweetening effect even with a small amount of application. CONSTITUTION:100pts.wt. of fructose or a sweetening mainly composed thereof are combined with 0.05-10, preferably about 0.2-5pts.wt. of acesulfame K (6- methyl-3,4-dihydro-1,2,3-oxathiazine-4-one-2,2-dioxide-potassium) or they are combined with food products or drugs in the above-mentioned proportion.

Description

[Detailed description of the invention] The present invention relates to sweetener compositions and sweetening methods.

Sugar is an excellent sweetener that imparts a good sweet taste, but there is a problem of excess calories due to excessive intake.

Sodium cyclamate and sodium saccharin have been used as sweeteners in place of sugar, but the use of sodium cyclamate is prohibited due to safety concerns, and the safety of sodium saccharin is also questionable.

Recently, peptide-based sweeteners have been developed, but they have drawbacks such as poor stability in solution. Stevioside and glytin are also used as natural sweeteners, but they have problems with the quality of their sweetness. Therefore, there is currently a need for a sweetener that is low in calories, has excellent safety and stability in foods, and has good sweet taste quality.

In recent years, the oxathiazine derivative 6-methyl-3,4
-dihydro-1,2,3-oxathiazin-4-one-
It is known that 2,2-dioxide-potassium (hereinafter referred to as acesulfame) exhibits a sweet taste, and this substance is
When compared with 596 sucrose solution, it exhibits about 100 times the sweetness of sucrose, and has excellent properties such as good solubility and stability in solution. However, quartz is not satisfactory in terms of sweetness, with sweetness accompanied by bitterness, and unless this point is improved, it cannot be expected to be widely used as a sweetener.

The present inventor focused on the characteristics of acesulfame, which is a low-calorie and highly stable sweetener, and as a result of intensive studies on improving its sweet taste quality, the inventor found that the combination of acesulfame and fructose produces an extremely good sweet taste. Heading,
As a result of further study, the present invention was completed.

That is, the present invention provides (1) 100 parts by weight of fructose and 0.0 parts of 6-methy/l/-3,4-dihydro-1,2,3-oxathiazin-4-one-2,2-dioxide-potassium.
(2) 100 parts by weight of fructose and 6-methine 1/-3,4-
Dihydro-1,2,3-oxathiazin-4-one-2
, 2-dioxide-potassium in a proportion of 0.05 to 10 parts by weight in foods or medicines.

Acesulfame used in the present invention is a known metal compound, and its production method is described in JP-A-51-34182.

Next, the fructose used in the present invention may be normally edible, and may be in any form such as crystal, powder, or sifter. Furthermore, sweeteners containing fructose as a main constituent, such as high-fructose corn syrup or invert sugar, can also be used; in this case,
Desirably, the fructose content is about 20% by weight.

The ratio of fructose to acesulfame in the present invention is as described above, but more preferably the ratio is 100 parts by weight of fructose and about 0.2 to 5 parts by weight of acesulfame K.

If the mixing ratio of acesulfame is less than the range specified in the present invention, there will be no difference in sweetness or calories compared to when fructose is used alone; on the other hand, if the ratio of acesulfame is too high, bitterness will be felt. I don't like it.

In addition, even when using glucose-fructose liquid sugar or invert sugar containing fructose as a main constituent, the mixing ratio of acesulfame and the amount of fructose contained therein is specified in the present invention. used as a percentage.

The sweetener composition of the present invention can be used in any form such as powder, granules, syrup, etc., and its production method may be any method in which acesulfame and fructose are contained in the ratio specified in the present invention. There are no particular limitations. Examples include a method of simply mixing powdered fructose and acesulfame K, a method of granulating them together with an excipient, a binder, etc., a method of mixing an aqueous solution of acesulfame with high-fructose corn syrup, and the like.

The sweetener composition of the present invention may contain other sweeteners, such as sucrose, asperum, stevioside, and other low-calorie sweeteners, if necessary.

The sweetener composition can be widely used to sweeten foods or drugs that are ingested or administered by humans and other animals. Examples of such foods include beverages such as fruit juice drinks, carbonated drinks, lactic acid bacteria drinks, powdered juices,
Instant beverages including instant coffee, powdered shiruko, etc.

Bottled and canned foods such as ice cream, fruits, and vegetables, jams, marmalades, breads, Western sweets, fresh sweets, chocolates, candies, and chewing gum.

All foods that have a sweet taste are eligible, including jelly, pudding, boiled beans, pickles, complex sweeteners, and flavor seasonings.

The medicines include powder tablets, liquid tablets, tablets, toothpastes, rutting agents, etc., and can also be applied to medicines for animals that prefer sweet tastes.

The amount of the present sweetener composition to be used can be arbitrarily determined to the extent necessary for the taste of the foods or drugs to be sweetened. Although the specific amount used varies depending on the food or drug, it is usually selected from a range such that the amount of the sweetener composition in the target product is about 0.2 to 10% by weight.

The present sweetener composition can be applied to products to be sweetened in the same manner as ordinary sweeteners. For example, during the production of foods and drugs, or when ingesting or administering these, appropriate methods such as mixing, kneading, dissolving, soaking, permeating, spraying, spraying, or injecting may be used to incorporate the substance into the target product. I can do it.

The sweetening method of the present invention is characterized in that acesulfame and fructose are used together in a specific ratio). Even if fructose and fructose are added individually to the target product, similarly good sweetening effects are exhibited.

According to the present invention, it is possible to eliminate or significantly reduce the bitterness that is felt when acesulfame K is used alone, and it is also possible to improve the quality of sweetness such that the sweetness is perceived more quickly. Moreover, the sweetness intensity is stronger than that of acesulfame alone, and a good sweetening effect can be obtained even with a small amount used.

On the other hand, although the sweetness of fructose is mild, it is a little watery and lacks richness, and it also has disadvantages such as the degree of sweetness varying depending on the temperature, and it is almost the same as sucrose in terms of calories. do not have. As a result of using the present invention in combination with acesulfame and acesulfame, it is possible to improve the drawbacks of fructose as a sweetener as described above, and the sweetness is also increased, so the amount used can be reduced compared to when fructose is used alone. You can reduce your calorie intake by eating less.

As described above, according to the present invention, the drawbacks of acesulfame and fructose as sweeteners can be improved, and the present invention can be widely used as a method for imparting sweetness to foods or drugs.

Next, the present invention will be explained in more detail with reference to experimental examples and examples.

Experimental example / Using a 5% sucrose solution as a reference solution, a single solution of acesulfame, a single solution of fructose, a solution of 2.5% sucrose and acesulfame, and a solution of 2.27% fructose (with a sweetness equivalent to 2.5% sucrose) The concentration of acesulfame equivalent to the intensity of the sweetness of a 5% sucrose solution was determined using the limit method by 10 well-trained taste panelists, and the concentration of acesulfame was determined using the limit method for each solution containing acesulfame (strength) and acesulfame (strength). We evaluated the quality.

As a result, as shown in Table 1, when acesulfame alone was compared with a 5% sucrose solution, a 0.044% solution showed equivalent sweetness, and when used in combination with a sucrose solution, it had a sweetness level of 2.5% compared to a 5% sucrose solution. 0.012% for acesulfame corresponding to %,
It can be seen that when used in combination with fructose solution, the concentration was 0.009%, and when used in combination with fructose solution, the sweetness became noticeably stronger.

The quality of sweetness of acesulfame was also significantly improved when used in combination with fructose.

Table-1 Sucrose 5% (7)) Sucrose without bitterness Fructose 4.6% - Compared to non-bitter sucrose, watery ace sulfate gamma product 0.044% (11) Bitterness, aftertaste Sucrose 2.5% Aya 7 ．． A/7 Ae, combined use 0.012% (2 liters), less bitter Note) Concentrated tF6. o It was 14% (17? times).

Experimental Example λ Using a 5% fructose solution as a control, solutions in which fructose and acesulfame were combined in various ratios were evaluated by five well-trained taste panels, and the results shown in Table 2 were obtained.

When 10 parts by weight or more of acesulfame K is used in combination with 100 parts by weight of fructose, the bitter taste of acesulfame is hardly improved. On the other hand, Acesulfame K is 0.
When the amount is less than 0.5 parts by weight, the taste quality approaches that of single fructose, but the complex richness of the sweetness brought about by acesulfame K is hardly felt, and it also loses its meaning as a low-calorie sweetener.

Table-2 4,50,001 (0,022) +++→4.0
0.0023 (0,058), −)−+−
)-4-1-Complexity 3.5 0.004 (0
,114) +←+ 〃3.0 0.006
3 (0,208) −1−j−←2.5
0.0091 (0,363) +←+2.0
0.0127 (0,638) 1.
5 0.0175 (1,167) +←1.
0 0.0242 (2,424) ++
Bitterness improvement 0.5 0.0321 (6,42
8) 10 Bitterness improvement 0.5 0.050
(10,000) ± J? -＼Bitterness, strong taste in the middle 0 0.0526 -
Bitterness/aftertaste) - Bad taste ±: Somewhat improved +: Good sweetness (the more +, the better) Example 1 A black tea infusion was prepared by a conventional method, and 150 trt of this liquid was prepared.
1 was added with 3 g of a sweetener composition consisting of 100 parts by weight of fructose and 5 parts by weight of acesulfame KO to impart sweetness.

As a result, it exhibited good flavor and sweetness, and the calorie content was % less than when using sucrose.

Example λ 95% by weight of fructose and 5% by weight of acesulfame were mixed after adjusting the particle size to obtain a low-calorie sweetener composition.

This composition exhibits sweetness intensity approximately 10 times that of sucrose, has good solubility in water, lacks the bitterness felt by acesulfame alone, has improved sweetness quality, and is a low-calorie sweetener. It was suitable for tabletop use as well as for cooking and processing.

Example 3 Dry matter content: 40% glucose, 35% fructose.

%, refined sugar 20% by weight Rinaru sugar mixed high-fructose corn syrup (Fructose content: dry matter 35% by weight, moisture 25%) 100
/Cg, a solution of acesulfame K O, 5kQ dissolved in water was added and mixed to obtain a sweetener composition.

Quartz is a liquid sweetener that has about twice the sweetness intensity of sugar.
It was easy to use and the sweetness was much better than acesulfame alone.

Example Concentrated fruit juice of Riunshi Yuumigan 34 (1, high-fructose liquid sugar (JAS special grade, fructose content: 44% by weight per dry matter, water 25%) 40 (1, citric acid 209, vitamin C5f,
Add water to 10g of orange essence and 4g of acesulfame and dissolve them uniformly to make a total amount of 101I, then sterilize at about 95℃ for about 20 seconds and pour into a 200g bottle to prepare orange juice as usual. did. The quality of crystal sweetness is good, and the calories are less than % compared to regular orange juice.

Example: 235 g of unshiu mandarin oranges, which had been pretreated by conventional methods such as peeling, alkaline acid treatment, and washing with water, were packed in a No. 5 can, and then the sweetener composition prepared in Example 3 was diluted four times with water to create a syrup. 80 g was injected, rolled up, sterilized, and cooled in the usual manner to obtain canned mandarin oranges.

The obtained canned mandarin oranges had a mild sweetness and an excellent flavor.

Example Otsu milk 429m, gelatin 7g, glucose fructose solution 1 (J
AS superior, fructose content: 35% by weight on dry matter, 25% moisture
)3009. Mix 0.5 liters of acenulphame, dissolve by heating, and add 203 ml of mandarin juice + 3.5 g of citric acid.
was added, and a sherbet was prepared according to a conventional method.

The crystal had a mild sweetness and an excellent flavor.

Example 7 200 g of quail beans were washed, soaked in 3 times the amount of water, and then simmered over low heat for 3 hours to prepare 90 g of sugar-mixed high-fructose corn syrup (fructose content: 9, dry matter: 33% by weight, moisture: 25%), 0.9 g of acesulfame was added and simmered over low heat for another 3 hours to make the boiled beans moist.

The ice crystals had a rich, sweet taste and were delicious.

Example 20 g of salt, 1 g of sodium glutamate, 0.51 F disodium succinate, 4 g of lactic acid (50%), 1 g of citric acid, 19. 15 g of glacial acetic acid.

14 g of vegetable protein hydrolyzate, 188 g of high-fructose corn syrup (fructose content: 35% by weight on dry matter, 25% water),
Add water to acesulfame KO, 62iF, total amount 700
A soaking solution of m1 was prepared. Pickled and salted rakkyo 7
00g was soaked in the pickling solution. The ice crystals had a rich sweetness and an excellent flavor.

Example 2 Vitamin A (pamitate) 300,000 international units,
Vitamin D30. OOO international unit, Tween 80 (surfactant) 1.59. Orange oil 0.19. A vitamin A, D syrup was prepared by adding distilled water to 0.05 g of fructose 2 (l) and acesulfame according to a conventional method.The ice crystals had a mild sweet taste and were easy to drink. .

Claims (2)

[Claims] (1) 100 parts by weight of fructose and 6-methyl-3,4-dihydro-1,2,3-oxathiazin-4-one-2,2
A sweetener composition comprising -dioxide-potassium in a proportion of 0.05 to 10 parts by weight. (2) 100 parts by weight of fructose and 6-methyl-3,4-dihydro-1,2,3-oxathiazin-4-one-2,2
- A method for imparting sweetness, which comprises incorporating potassium dioxide into foods or drugs in a proportion of 0.05 to 10 parts by weight.