JPS5951256B2 - Sweetening method - Google Patents

Description

[Detailed Description of the Invention] The present invention provides for the production of foods, drugs, and quasi-drugs.
By using a sweetening composition in which 70 parts (weight ratio) or more of a glycoside sweet substance A3 having a diterpene skeleton and having 4 molecules of glucose and having a molecular formula of C44H7oO23 and a molecular weight of 966 coexists with respect to 100 parts of stevioside, sweetness can be obtained. The present invention relates to a method for imparting sweetness characterized by imparting.

As the safety of synthetic sweeteners such as saccharin sodium and sodium saccharin is being debated and legally regulated,
Sweetening methods using natural sweeteners are becoming increasingly popular.

In particular, sucrose, glucose, etc., which are mainly used for sweetening, are the most suitable for obtaining high-quality sweetness and sugar content, but their increased use is due to the fact that sugar damage has become a social problem and has become a life-threatening and This is not something that should be welcomed only when resource issues are being discussed.

Nowadays, Stevia rebaudiana bortonii (S
tevia Rebaudiana Bertoni)
(7) Concentrated extract liquid or its powder has begun to be used, but because of its aroma, color tone, and unpleasant taste due to impurities, there is a tendency to use stevioside extracted from the above liquid extract instead. be.

However, the sweetening method using stevioside is difficult because stevioside is poorly soluble in water, has a high degree of sweetness, and has an unpleasant taste such as bitterness and sarcastic taste similar to the synthetic sweetener saccharin, and the sweetness leaves a trailing aftertaste. Sucrose, maltose, isomerized sugar, glucose, fructose, and sorbitol are used to sweeten foods, medicines, and quasi-drugs because of their flaws in taste quality. It cannot be expected to serve as a substitute for carbohydrate sweeteners such as malt, mannitol, xylit, etc.

In view of this fact, the inventor of the present invention has conducted intensive research on a method of imparting a sufficient sweetness that approximates the taste of sucrose without causing problems in solubility and taste quality, and has found that stevioside It has a diterpene skeleton, has 4 molecules of glucose, has a molecular formula of C44H7oO23, and has a molecular weight of 966.The glycoside contained in Stevia rebaudiana bortonii is a taste substance A3 (rebautioside A3).
Also called.

Hereinafter, it will be abbreviated as sweet substance A3. ) can coexist with stevioside in a certain proportion or more, and by adding and using it in the production of foods, medicines, and quasi-drugs, there will be no problems with solubility or taste quality, and the taste of sucrose can be improved. They discovered that it is possible to economically impart a satisfying sweetness that is extremely similar to that of sucrose, and have completed the present invention.

In the present invention, the sweet substance A3 used in coexistence with stevioside at a certain ratio or more has a sweetness that is even stronger than stevioside, which is about 300 times sweeter than sucrose, and about 450 times sweeter than sucrose. It is a sweet substance that has a strong degree of sweetness, is easily soluble in water, and has sweet qualities without unpleasant tastes such as bitterness and sarcastic taste.

The present invention does not simply make the sweet substance A3 with a strong sweetness coexist with stevioside and use it for imparting sweetness, but rather
By coexisting in a ratio of 70 parts (weight ratio) or more, a strong sweetness similar to the taste of cane culm, which cannot be obtained with the individual sweetening substances of stevioside and Shimi substance A3, can be obtained.
It is possible to provide high-quality sweetness economically.

That is, as the coexistence ratio of sweet substance A3 is 70 parts or more (weight ratio) to 100 parts of stevioside, and the coexistence ratio of sweet substance A3 is increased, the sweetness becomes even more easily soluble and extremely similar in taste to sucrose, and the sweetness source However, as the sweetening substance A3 is reduced to 70 parts or less per 100 parts of stevioside, and the coexistence ratio of sweetening substance A3 is reduced, the taste no longer resembles that of sucrose, resulting in a high-quality sweetness. and lacks a satisfactory sweetening effect.

By adopting the sweetening method of the present invention, compared to conventional sweetening methods using sucrose, glucose, fructose, etc., or sweetening methods using stevioside and sweet substance A3 alone, the synergy between natural sweetening components can be improved. As a result, an excellent sweetening effect that cannot be obtained conventionally can be obtained.

Therefore, the sweetening method of the present invention can be applied to diet foods,
Pickles, tsukudani, soy sauce, miso, processed seaweed products, boiled beans, mayonnaise, ketchup, soup base, sauce base, dashi base, fish paste products, processed seafood products, vinegar, soft drinks, sauces, milk drinks, fermentation holes , lactic acid drinks, frozen confectionery, ice cream, bean paste, jam, confectionery, sweet bread, Western confectionery and cream, canned goods, bottled food and seasonings, medicines that need to be sweetened with natural sweeteners, and non-medicinal products. It can be used in the manufacture of products.

In addition, when imparting sweetness according to the present invention, sucrose, butyl sugar, fructose, maltose, lactose, starch syrup, sorbitol, maltose 1 to 1,
Natural sweeteners such as mannitol, xyliso 1, or steviol biocide (molecular formula C3゜H5
oO13, molecular weight 642), Rebaudioside C (molecular formula C44H7oO22, molecular weight 950), Sulcoside A (molecular formula C38H6oO17, molecular weight 788),
Rebaudioside E (molecular formula C44H680°3,
molecular weight 964), rebate ioside D (molecular formula C3
Glycoside sweet substances such as oH8oO38, molecular weight 1128) can be used in combination, and further, saccharinna I.lium, sodium cyclamate, asparatyl phenylalanine methyl ester, glycyrrhizic acid and its salts, etc. can also be used in combination.

In the sweetening method of the present invention, Stevia Rebaudian
When using an extract that has been extracted and purified so that stevioside and sweet substance A3 contained in A. aBertoni coexist at a certain ratio or more shown in the present invention, even if other components coexist in the extracted and purified product, As long as they are allowed to coexist in amounts above the above-mentioned certain proportion, they will not impede the effects of the present invention, and therefore the purpose of the present invention can be achieved.

The effects of the present invention will be explained below using examples.

Example 1 340 g of citric acid, 100 g of malic acid, Yellow No. 5 dye 4
g, 115 citrus mixed fruit juice for concentration 3.6 liters 1 health,
Orange base 200ml, orange flavor 100
m1, synthetic preservative legally regulated amount, stevioside 10
Using 66 g of a sweet composition containing 370 parts (weight ratio) of sweet substance A to 0 parts, 1 part of a soft drink was prepared by a conventional method.
80 liters were produced.

Example 2 340 g of citric acid, 100 g of malic acid, Yellow No. 5 dye 4
g, 115 citrus mixed fruit juice for concentration 3.6 liters, orange base 200ml, orange flavor 100ml
1. Synthetic preservatives Using 61 g of a sweetening composition in which 100 parts of stevioside coexists with 3150 parts of sweet substance A (weight ratio), the legally regulated amount is used to prepare a soft drink by a conventional method.
0 liters were produced.

As a comparative example, a soft drink using 80 g of stevioside instead of the sweet composition of the present invention (Comparative Example 1) and a sweet composition vlJ 67 g in which 360 parts (weight ratio) of sweet substance A coexisted with 100 parts of stevioside were used. A soft drink (Comparative Example 2) was produced in the same manner.

1 for soft drinks, where the sweetening effect obtained above can be directly examined without using amino acids.
A taste preference test was conducted by a panel of three people, and the results were as shown in the table.

The soft drink sweetened according to the invention was found to be superior to the comparative example.

Furthermore, a sweet composition in which the coexistence ratio of sweet substance A3 is increased,
It was also found to be more effective.

Example 3 For 15 kg of Nakazuke Narazuke raw materials obtained by a conventional method,
Extraction of Stevia rebaudiana bortonii containing 500g of mirin lees 2, 10kg of sake lees, 1kg of sugar, 500g of starch syrup, 300cc of 3% alcohol, 4g of succinate, 30g of natural amino acid seasoning, 30% stevioside and 323% sweet substance A. Purified sweet composition 7
Narazuke was produced by a conventional method using 1 g of potassium sorbate in the legally prescribed amount.

As a comparative example, Narazuke was produced in the same manner using 45 g of stevioside instead of 71 g of the extracted and purified sweet composition.

As a result of a panel taste test of both Narazuke products, it was found that the Narazuke product of the present invention had a sweeter taste, and the sweetness penetrated into the ingredients more than the comparative product, and the taste quality was superior. The comparative product was also inferior in sweetness, and it was observed that the sweetness did not penetrate into the raw material, and an unpleasant sweetness was felt as a residual taste.

Example 4 66.6 liters of fresh fried rice, 60.8 liters of concentrated amino acids, 300 g of salt 5, 350 g of natural seasoning, 30 g of sodium succinate, 20% stevioside, and sweet substance A
An amino acid mixed soy sauce was prepared by diluting a seasoning consisting of 27 g of an extracted and purified sweet composition of Stevia reboutiana bortonii containing 370% with water to make 180 liters.

As a comparative example, 20 g of stevioside and 20 g of glycyrrhizin were used instead of the extracted and purified sweet composition, and similarly,
Amino acid mixed soy sauce was produced.

Both soy sauces were diluted 10 times and subjected to a taste test using a panel. As a result, the soy sauce of the present invention had no unpleasant taste such as bitterness or sarcastic taste, whereas the comparative example had no unpleasant taste such as bitterness or sarcastic taste. I could feel it, and I could also feel it in the aftertaste.

This is thought to be due to the synergistic bitterness of the stevioside and glycyrrhizin used.

In addition, the soy sauce of the present invention had no foaming or foam-retaining properties during production and was easy to bottle, whereas the comparative example had strong foaming and foam-retaining properties that hindered the bottling process. It took time.

Example 5 Multivitamin tablet 1 Vitamin A in pig iron
500 OUSP units Vitamin D 100 OUSP units Vitamin C (ascorbic acid) 60 mg Vitamin B 11 mg Vitamin B 21.5 mg Vitamin B 60.5 mg Vitamin B1° 1m
g bread 1~calcium thenate 3m
gNicotinic acid amide 10m
g Sweet composition (stevioside 0.29 mg, sweet substance A 30.21 mg)
0.5mg oranges flavor
7mg mannitol 234.
8mg acacia powder 6.
5mg magnesium stearate 6.
5mg talc 7
2.5 g of a sweet composition prepared by mixing vitamins except vitamins A, D, C and magnesium stearate according to the above formulation was dissolved in 300 ml of purified water.

Granules were prepared by blending this solution with the powder components of the above-mentioned formula in an amount five times the amount.

This was dried at 40°C and shaken with 8 meshes.

Next, vitamins A, D, C and magnesium stearate were mixed, and the mixture was thoroughly mixed with talc and then tableted to obtain a multivitamin tablet.

This tablet was found to have no unpleasant taste and excellent sweetness.

Example 6 Calcium hydrogen phosphate 42%, insoluble metaphosphoric acid I.
23% glycerin, 12% sodium chloride, 1-1.4% sodium lauroyl sarcocine, 1.1 menthol
%, sweetness composition 'jh (20% stevioside, 370% sweet substance A) was mixed homogeneously by adding water to 1% to make 100% to produce a toothpaste.

Note that medicinal ingredients, fragrances, enzymes, vitamins, salt, chlorophyll, etc. can be added as necessary.

This toothpaste had an excellent sweet taste and no unpleasant aftertaste.

Claims (1)

[Claims] 1 In the production of foods, pharmaceuticals, and quasi-drugs, it has a diterpene skeleton with 4 glucose molecules per 100 parts of stevioside, a molecular formula of C44H7oO23, and a molecular weight of 96.
70 parts (weight ratio) of glycoside sweet substance A3 represented by 6
A sweetening method characterized by using a sweetening composition in which the above components coexist.