JPS5951258B2 - sweetener - Google Patents
sweetenerInfo
- Publication number
- JPS5951258B2 JPS5951258B2 JP51039506A JP3950676A JPS5951258B2 JP S5951258 B2 JPS5951258 B2 JP S5951258B2 JP 51039506 A JP51039506 A JP 51039506A JP 3950676 A JP3950676 A JP 3950676A JP S5951258 B2 JPS5951258 B2 JP S5951258B2
- Authority
- JP
- Japan
- Prior art keywords
- stevioside
- taste
- sweet substance
- purified
- salts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Description
【発明の詳細な説明】 本発明は、甘味料に関するものである。[Detailed description of the invention] The present invention relates to sweeteners.
さらに詳しくは、ステビオサイド１００部に対して、ジ
テルペン骨格で４分子のグルコースを有し、分子式Ｃ４
４Ｈ７ｏＯ２３、分子量９６６で表わされる配糖体甘味
物質Ａ３を１０部以上（重量比）含有させたステビア・
レバウディアナ・ボルトニーの抽出精製物に、グルタミ
ン酸及びその塩類、アスパラギン酸及びその塩類、アラ
ニン、グリシン及び天然アミノ酸抽出物の１種、または
２種以上を添加したことを特徴とする、甘味料に関する
ものである。More specifically, it has a diterpene skeleton with 4 molecules of glucose per 100 parts of stevioside, and has a molecular formula of C4.
Stevia containing 10 parts or more (weight ratio) of 4H7oO23, a glycoside sweet substance A3 with a molecular weight of 966.
A sweetener characterized by adding one or more of glutamic acid and its salts, aspartic acid and its salts, alanine, glycine, and natural amino acid extract to the extracted and purified product of Rebaudiana bortonii. be.
サッカリンナトリウム及びサッカリンナトリウム等の合
成甘味料が安全性の問題により使用規制または禁止され
るに伴ない、きく科植物のステビア・レバウディアナ・
ポル１〜ニー（ＳｔｅｖｉａＲｅｂａｕｄｉａｎａ Ｂ
ｅｒｔｏｎｉ、以下ステビアと略す。As the use of synthetic sweeteners such as sodium saccharin and sodium saccharin is regulated or prohibited due to safety issues, the use of stevia rebaudiana, a plant in the Asteraceae family,
Pol 1 ~ Knee (Stevia Rebaudiana B
ertoni, hereinafter abbreviated as stevia.
）よりステビオサイドを結晶化したもの、若しくはステ
ビオサイドを含む抽出精製物、ステビア抽出エキス物が
使用されるようになった。), stevioside crystallized products, extracted and purified products containing stevioside, and stevia extracts have come to be used.
その中で、ステビオサイドは、周知の通り苦味、嫌味等
の不快味を含む呈味質を有することと水に対して難溶性
であることから、甘味料として利用することが技術的に
非常に難しいため、ステビオサイドを含有する抽出精製
物が甘味料として多く使用されている。Among these, stevioside is technically very difficult to use as a sweetener because, as is well known, it has a taste that includes unpleasant tastes such as bitterness and sarcastic taste, and is poorly soluble in water. Therefore, purified extracts containing stevioside are often used as sweeteners.
しかし、この抽出精製物はステビオサイドの苦味、嫌味
等の不快味と、植物中に含有される甘味物質以外の諸成
分の苦味、嫌味、アク味等の不快味が相乗的に呈され、
甘味料として使用する場合に要求される不快味のない呈
味質を期待することが出来ないもので゛ある。However, this extracted and purified product synergistically exhibits unpleasant tastes such as bitterness and sarcastic taste of stevioside and unpleasant tastes such as bitterness and acrid taste of various components other than sweet substances contained in the plant.
When used as a sweetener, it is impossible to expect the taste quality without unpleasant taste required.
本発明者は、このステビアに含まれる甘味成分の抽出物
若しくはその抽出精製物について検討を加え、鋭意研究
の結果、ステビアに含有される甘味成分の中に於て、最
も大きく甘味付与効果等を左右する甘味成分であり、蔗
糖の３００倍の甘味度を有する周知のステビオサイド、
及びステビオサイドよりも甘味度が強く、蔗糖の４５０
倍程鹿の甘味度を有し、溶解性に優れた、特許第９７３
０９９号の明細書に記載の甘味物質Ｘ、即ちジテルペン
骨格で、４分子のグルコースを有し、分子式
Ｃ４４Ｈ７ｏＯ２３、分子量９６６で表わされる、ステ
ビアに含まれる配糖体甘味物質Ａ３（レバウディオサイ
ドＡとも呼ばれる。The present inventor has studied the extract of the sweet component contained in stevia or its extracted and purified product, and as a result of intensive research, it has been found that among the sweet components contained in stevia, it has the greatest sweetening effect, etc. Stevioside is a well-known sweetening ingredient that has a sweetness that is 300 times that of sucrose.
It has a stronger sweetness than stevioside and 450% sweetness than sucrose.
Patent No. 973, which has twice the sweetness of deer and has excellent solubility.
Sweet substance Also called.
以下甘味物質Ａ３という。）を含有させたステビア抽出
精製物を基礎とし、その呈味を改善し、不快味のない良
質の呈味質で、ステビオサイドよりも経済的に使用出来
るものとするために、上記抽出精製物に対してグルタミ
ン酸及びその塩類、アスパラギン酸及びその塩類、アラ
ニン、グリシン及び天然アミノ酸抽出物を１種、または
２種以上を添加することを試みたところ、目的とする甘
味料が得られることを知見し、本発明を完成したのであ
る。Hereinafter, it will be referred to as sweet substance A3. ), and in order to improve its taste and make it more economical to use than stevioside, with a good taste without unpleasant taste, When we tried adding one or more of glutamic acid and its salts, aspartic acid and its salts, alanine, glycine, and natural amino acid extracts to the above, we found that the desired sweetener could be obtained. , completed the present invention.
上記甘味物質Ａ３を含有しないステビア抽出物は、本発
明より除外される。Stevia extracts that do not contain the above-mentioned sweet substance A3 are excluded from the present invention.
従って、グルタミン酸及びその塩類、アスパラギン酸及
びその塩類、アラニン、グリシン及び天然アミノ酸抽出
物により呈味改善されるステビア抽出精製物は、薄層ク
ロマトグラフィーを展開溶媒〔ｎ−プロピルアルコール
：水（２： １）） ：酢酸エチルニ（４：６）、薄層
板ヤマトリプレート５０（ヤマト科学機器株式会社製造
）、室温１５℃、方式」−昇法、展開１８ｃｍ、呈色剤
硫酸で行った場合、Ｒｆ値０．５〜０．６にステビオ
サイド、Ｒｆ値０．４〜０．５に糖類物質、Ｒｆ値０．
３〜０．４に甘味物質Ａ３が強く呈され、またステビオ
サイドのＲｆ値を１とした場合、糖類物質がＲｆ値０．
８３〜０．８８、甘味物質Ａ３が０．６２〜０．７２に
呈され、高速液体クロマトグラフィーをカラム・リクロ
ソルフ゛ＮＨ２（１０μｍ）、カラムサイズ４ｍｍφＸ
２５ｃｍ、溶離液アセトニ）・リル：水＝８０ ： ２
０、流速２ｍｌ／分、検出波長２１４ｎｍの条件で行っ
た場合ステビオサイドが７分、甘味物質Ａ３が１４分に
溶出し、甘味物質Ａ３を必ず含有するステビア抽出精製
物であって、ステビオサイド１００部に対して甘味物質
Ａ３を１０部以上（重量比）含有させたものである。Therefore, purified stevia extracts whose taste is improved by glutamic acid and its salts, aspartic acid and its salts, alanine, glycine, and natural amino acid extracts were subjected to thin layer chromatography using a developing solvent [n-propyl alcohol: water (2: 1)): Ethyl acetate (4:6), thin plate Yamatoli Plate 50 (manufactured by Yamato Scientific Instruments Co., Ltd.), room temperature 15°C, method - ascending method, development 18 cm, coloring agent When carried out with sulfuric acid, Stevioside has an Rf value of 0.5 to 0.6, sugar substances have an Rf value of 0.4 to 0.5, and Rf value is 0.
When the Rf value of stevioside is 1, the sweet substance A3 is strongly exhibited at 3 to 0.4, and when the Rf value of stevioside is 1, the sugar substance has an Rf value of 0.
83 to 0.88, sweet substance A3 was 0.62 to 0.72, and high performance liquid chromatography was performed using column Lychrosol NH2 (10 μm), column size 4 mmφ
25cm, eluent acetonyl):water = 80:2
0, flow rate 2 ml/min, detection wavelength 214 nm, stevioside elutes at 7 minutes, sweet substance A3 elutes at 14 minutes, it is a purified stevia extract that always contains sweet substance A3, and 100 parts of stevioside elutes. In contrast, it contains 10 parts or more (weight ratio) of sweet substance A3.
本発明に使用する天然アミノ酸抽出物とは、グルタミン
酸及びその塩類、アスパラギン酸及びその塩類、アラニ
ン、グリシン、グアニル酸及びその塩類、イノシン酸及
びその塩類を含有する、動植物性のアミノ酸抽出物、若
しくは分解物である。The natural amino acid extract used in the present invention refers to an animal or plant amino acid extract containing glutamic acid and its salts, aspartic acid and its salts, alanine, glycine, guanylic acid and its salts, inosinic acid and its salts, or It is a decomposition product.
特に、本発明に於てステビオサイド１００部に対して甘
味物質Ａ３を１０部以上含有させたステビア抽出精製物
に限定したのは、１０部以下では、ステビオサイドの不
快味と後味に不快な呈味が尾を引くという欠点があるた
めと、抽出精製物に含まれる不純物による苦味、嫌味、
アク味が呈されるため、グルタミン酸及びその塩類、ア
スパラギン酸及びその塩類、アラニン、グリシン及び天
然アミノ酸抽出物等を１種または２種以上添加してもこ
の呈味質を改善する効果が得られないからである。In particular, in the present invention, the purified stevia extract is limited to containing 10 parts or more of the sweet substance A3 per 100 parts of stevioside. Due to the disadvantage of trailing, and the bitterness and sarcasm due to impurities contained in the extracted and purified product,
Since it exhibits an acrid taste, adding one or more of glutamic acid and its salts, aspartic acid and its salts, alanine, glycine, natural amino acid extracts, etc., is not effective in improving this taste quality. That's because there isn't.
甘味物質Ａ３を１０部以上含有させたステビア抽出物に
あっては、甘味物質Ａ３が苦味、嫌味のないステビオサ
イドよりも優れた呈味質を有し、且つ甘味物質Ａ３の呈
味質とグルタミン酸及びその塩類、アスパラギン酸及び
その塩類、アラニン、グリシン及び天然アミノ酸抽出物
の１種または２種以上の呈味質の相乗作用により、不快
味を改善、除去することが出来るので、良質の甘味料と
なり、従来用いられたステビオサイド及びステビア抽出
精製物のみに比べて優れた呈味質を有し、呈味の増強さ
れた甘味料が得られるものである。In a stevia extract containing 10 parts or more of sweet substance A3, sweet substance A3 has a taste quality superior to that of stevioside, which is neither bitter nor sarcastic, and the taste quality of sweet substance A3 and glutamic acid and The synergistic effect of one or more of its salts, aspartic acid and its salts, alanine, glycine, and natural amino acid extracts can improve or eliminate unpleasant tastes, making it a good quality sweetener. , a sweetener with enhanced taste can be obtained, which has superior taste quality compared to conventionally used purified stevioside and stevia extracts alone.
本発明の呈味改善効果を、より一層発揮させ、良質の呈
味質を得る為には、本発明で規定する１００対１０比以
上に甘味物質Ａ３を増大させたステビア抽出精製物、若
しくは本発明で規定する重量比であってもステビオサイ
ドと甘味物質Ａ３の純度の高いステビア抽出精製物に、
前記のアミノ酸及びアミノ酸塩を添加するのがよい。In order to further exhibit the taste improvement effect of the present invention and obtain high-quality taste quality, it is necessary to use a purified Stevia extract with increased sweet substance A3 at a ratio of 100:10 or more as specified in the present invention, or A purified stevia extract with high purity of stevioside and sweet substance A3 even at the weight ratio specified in the invention,
It is preferable to add the above-mentioned amino acids and amino acid salts.
尚、本発明により呈味が改善されたステビア抽出精製物
に甘草抽出物若しくはグリチルリチン、□サッカリン、
サイクラミン酸ナトリウム及びそのカルシウム、ジヒド
ロカルコン、甘茶エキス若しくはフイロズルチン、アス
パラテーム等の他の甘味物質を添加、配合して呈味を更
に増強することも出来、またクエン酸及びその塩類、リ
ンゴ酸及びその塩類、コハク酸及びその塩類、フマール
酸及びその塩類等のごとき有機酸及びその塩類、塩化ナ
トリウム及びそのカリウム等のごとき無機塩類の呈味物
質を添加、配合することも出来る。In addition, the refined Stevia extract with improved taste according to the present invention includes licorice extract or glycyrrhizin, □saccharin,
Other sweet substances such as sodium cyclamate and its calcium, dihydrochalcone, sweet tea extract or phyllodultin, aspartame can be added or blended to further enhance the taste, and citric acid and its salts, malic acid and its Taste substances such as salts, organic acids and salts thereof such as succinic acid and its salts, fumaric acid and its salts, and inorganic salts such as sodium chloride and potassium chloride can also be added and blended.
更には、蔗糖、果糖、ブドウ糖、異性化糖、ソルビット
、乳糖、デキストリン、水あめ、マンニット、マルナッ
ト、キシリット等の天然糖類甘味物質を添加、配合して
、コク味、まろやか味等の風味を得ることも出来る。Furthermore, natural sugar sweeteners such as sucrose, fructose, glucose, high fructose sugar, sorbitol, lactose, dextrin, starch syrup, mannitol, malnut, xylit, etc. are added and blended to obtain flavors such as richness and mellowness. You can also do that.
以下試験例及び実施例にて本発明の詳細な説明する。The present invention will be explained in detail in the following test examples and examples.
試験例
ステビオサイドと甘味物質Ａ３の共存比（重量比）の異
なるステビア抽出精製物に対してアラニンを添加、配合
したものと、比較試料としてアラニンの無添加品を使用
して、それぞれ０．８％水溶液として１１名のパネルに
より、呈味テストした結果、表−１の通りの結果を得た
。Test example A product with alanine added and blended to purified stevia extracts with different coexistence ratios (weight ratio) of stevioside and sweet substance A3, and a product with no alanine added as a comparison sample, each at 0.8%. As a result of taste testing as an aqueous solution by a panel of 11 people, the results shown in Table 1 were obtained.
試料１：ステビオサイド２５％、甘味物質Ａ３２％を含
有するステビア抽出精製物７０ｇに対してアラニン３０
ｇを添加、配合した甘味料。Sample 1: 30 g of alanine for 70 g of purified stevia extract containing 25% stevioside and 32% sweet substance A.
A sweetener containing g.
試料２：ステビオサイド２５％、甘味物質Ａ３３％を含
有するステビア抽出精製物７０ｇに対してアラニン３０
ｇを添加、配合した甘味料。Sample 2: 30 g of alanine for 70 g of purified stevia extract containing 25% stevioside and 33% sweet substance A.
A sweetener containing g.
試料３：ステビオサイド１０％、甘味物質Ａ３４０％を
含有するステビア抽出精製物７０ｇに対してアラニン３
０ｇを添加、配合した甘味料。Sample 3: 3 alanine for 70 g of purified stevia extract containing 10% stevioside and 40% sweet substance A.
Sweetener with 0g added and blended.
試料４：ステビオサイド８７％、甘味物質Ａ３８％を含
有するステビア抽出精製物７０ｇに対してアラニン３０
ｇを添加、配合した甘味料。Sample 4: 30 g of alanine for 70 g of purified stevia extract containing 87% stevioside and 38% sweet substance A.
A sweetener containing g.
試料５：ステビオサイド８０％、甘味物質Ａ３１０％を
含有するステビア抽出精製物７０ｇに対してアラニン３
０ｇを添加、配合した甘味料。Sample 5: 3 alanine for 70 g of purified stevia extract containing 80% stevioside and 10% sweet substance A.
Sweetener with 0g added and blended.
試料６：ステビオサイド２０％、甘味物質Ａ３７５％を
含有するステビア抽出精製物７０ｇに対してアキラニン
３０ｇを添加、配合した甘味料。Sample 6: A sweetener prepared by adding and blending 30 g of akilanine to 70 g of purified stevia extract containing 20% stevioside and 375% sweet substance A.
比較試料
試料１′：ステビオサイド２５％、甘味物質Ａ３２％を
含有するステビア抽出精製物。Comparative sample sample 1': Purified stevia extract containing 25% stevioside and 32% sweet substance A.
試料２′：ステビオサイド２５％、甘味物質Ａ３３％を
含有するステビア抽出精製物。Sample 2': Purified stevia extract containing 25% stevioside and 33% sweet substance A.
試料３′：ステビオサイド１０％、甘味物質Ａ３４０％
を含有するステビア抽出精製物。Sample 3': Stevioside 10%, sweet substance A 340%
A purified stevia extract containing.
試料４′：ステビオサイド８７％、甘味物質Ａａ８％を
含有するステビア抽出精製物。Sample 4': Purified stevia extract containing 87% stevioside and 8% sweet substance Aa.
試料５′：ステビオサイド８０％、甘味物質Ａ３１０％
を含有するステビア抽出精製物。Sample 5': Stevioside 80%, sweet substance A 310%
A purified stevia extract containing.
試料６′：ステビオサイド２０％、甘味物質Ａ３７５％
を含有するステビア抽出精製物。Sample 6': Stevioside 20%, sweet substance A 375%
A purified stevia extract containing.
本発明品はいずれに於ても優れていることが認められた
。The product of the present invention was found to be superior in all respects.
またステビオサイド１００部に対して甘味物質Ａ３が１
０部未満のステビア抽出精製物は、本発明に比べ呈味質
が劣るものであることが認められた。In addition, 1 part of sweet substance A3 per 100 parts of stevioside.
It was found that the purified Stevia extract containing less than 0 parts had inferior taste compared to the present invention.
実施例 １
ステビオサイド３０％、甘味物質Ａ３３０％を含有する
ステビア抽出精製物９２００ｇに対してグルタミン酸ナ
トリウム８００ｇを添加、均質配合した法科１０ｋｇを
製造した。Example 1 800 g of sodium glutamate was added to 9200 g of a purified stevia extract containing 30% stevioside and 330% sweet substance A to produce 10 kg of Hoka, which was homogeneously blended.
比較例としてグルタミン酸ナトリウムを添加、配合しな
い同じステビオサイド抽出精製物の呈味をパネルにより
呈味テストした結果、本発明品は苦味、嫌味のない呈味
質であることが認められ、比較例は苦味、嫌味等の不快
味が感じられた。As a comparative example, the taste of the same purified stevioside extract with and without the addition of monosodium glutamate was tested by a panel. As a result, the product of the present invention was found to have a taste with no bitterness or unpleasant taste, while the comparative example had no bitterness. , an unpleasant taste such as sarcasm was felt.
実施例 ２
ステビオサイド５５％、甘味物質Ａ３８％を含有するス
テビア抽出精製物６ｋｇに対してアスパラギン酸ナトリ
ウム５００ｇ、乳糖３５００ｇを添加、均質配合してこ
れに、適宜な水を加え練合後、造粒機で造粒し、甘味料
１０ｋｇを製造した。Example 2 500 g of sodium aspartate and 3,500 g of lactose were added to 6 kg of purified stevia extract containing 55% of stevioside and 38% of sweet substance A, mixed homogeneously, appropriate water was added to this, kneaded, and granulated. It was granulated using a machine to produce 10 kg of sweetener.
比較例としてアスパラギン酸ナトリウムを添加、配合し
ない同じステビア抽出精製物の呈味をパネルにより呈味
テストした結果、本発明品は、苦味、嫌味のない呈味質
であることが認められ、比較例は、苦味、嫌味等の不快
味が感じられた。As a comparative example, as a result of a panel taste test of the same purified stevia extract with and without sodium aspartate, it was found that the product of the present invention had a taste quality without bitterness or unpleasant taste. had unpleasant tastes such as bitterness and sarcasm.
実施例 ３
ステビオサイド１５％、甘味物質Ａ３３％を含有するス
テビア抽出精製物９ｋｇに対してグリシン１ｋｇを添加
、均質配合して甘味料１０ｋｇを製造した。Example 3 1 kg of glycine was added to 9 kg of a purified stevia extract containing 15% stevioside and 33% sweet substance A and homogeneously blended to produce 10 kg of a sweetener.
比較例としてグリシンを添加、配合しない同じステビア
抽出精製物の呈味をパネルにより呈味テストした結果、
本発明品は、ステビオサイド、甘味物質Ａ３以外の物質
が含有される苦味、嫌味の不快味のない呈味質であるの
に対して、比較例は苦味、嫌味等の不快味が感じられた
。As a comparative example, we conducted a panel taste test of the same purified stevia extract with and without glycine.
The product of the present invention contained substances other than stevioside and sweet substance A3 and had no unpleasant taste such as bitterness or sarcastic taste, whereas the comparative example had unpleasant taste such as bitterness or sarcastic taste.
実施例 ４
ステビオサイド４５％、甘味物質Ａ３１０％を含有する
ステビア抽出精製物７ｋｇに対してグルタミン酸ナトリ
ウム１００ｇ、アラニン１５００ｇアスパラギン酸ナト
リウム９００ｇ、ブドウ糖５００ｇを添加、均質配合し
て甘味料１０ｋｇを製造した。Example 4 100 g of sodium glutamate, 1500 g of alanine, 900 g of sodium aspartate, and 500 g of glucose were added to 7 kg of a purified stevia extract containing 45% stevioside and 10% sweet substance A, and homogeneously blended to produce 10 kg of sweetener.
比較例としてグルタミン酸ナトリウム、アラニン、アス
パラギン酸ナトリウムの代りにグリチルリチン酸二ナト
リウムを２５００ｇを添加、均質配合した甘味料を１０
ｋｇ製造した。As a comparative example, 2500g of disodium glycyrrhizinate was added instead of monosodium glutamate, alanine, and sodium aspartate, and 10% of the sweetener was homogeneously blended.
kg was produced.
これらをパネルにより呈味テストした結果、本発明品は
、苦味、嫌味等の不快味もなく、後味に於ても不快味が
残らないまろやかな呈味質であることが認められたのに
比べ、比較例は、苦味、嫌味等の不快味と後味に不快味
が残ることが認められた。As a result of the panel taste test, the products of the present invention were found to have a mellow taste with no unpleasant taste such as bitterness or sarcasm, and no unpleasant aftertaste. In the comparative examples, it was observed that unpleasant tastes such as bitterness and sarcastic taste and unpleasant taste remained in the aftertaste.
実施例 ５
ステビオサイド３０％、甘味物質Ａ３３０％を含有する
ステビア抽出精製物８ｋｇに対して乳糖１２００ｇ、動
物性たんばく質加水分解物粉末５００ｇ、クエン酸す１
〜リウム１００ｇ、酒石酸ナトリウム２００ｇを添加、
均質配合した甘味料１０ｋｇを製造した。Example 5 1200 g of lactose, 500 g of animal protein hydrolyzate powder, 1 citric acid for 8 kg of purified stevia extract containing 30% stevioside and 30% sweet substance A
~ Added 100g of lium and 200g of sodium tartrate,
10 kg of homogeneously blended sweetener was produced.
比較例として乳酸、動物性たんばく質加水分解物、クエ
ン酸すＩ・リウム、酒石酸すトリウムを添加、配合しな
い同じステビア抽出精製物をパネルにより呈味テストシ
た結果、本発明品は、苦味、嫌味等の不快味もなく良質
の呈味質であるのに対して、比較例は、苦味、嫌味等の
不快味と後味に不快味が残ることが認められた。As a comparative example, the same purified stevia extract with and without the addition of lactic acid, animal protein hydrolyzate, sodium citrate, and tartrate was taste tested by a panel.As a result, the product of the present invention had a bitter taste, In contrast, the comparative example had unpleasant tastes such as bitterness and sarcasm, and unpleasant taste remained in the aftertaste.
実施例 ６
ステビオサイド８０％、甘味物質Ａ３１０％を含有する
ステビア抽出精製物７５００ｇに対してアラニン１ｋｇ
、ブドウ糖２５００ｇを添加、均質配合した甘味料１０
ｋｇを製造した。Example 6 1 kg of alanine for 7500 g of purified stevia extract containing 80% stevioside and 10% sweet substance A
, sweetener 10 homogeneously blended with 2500g of glucose added
kg was produced.
比較例としてステビオサイド７５００ｇに対してブドウ
糖２５００ｇを添加、均質配合した甘味料を製造し、画
布の呈味質及び甘味度を調べる為、計算上の甘味度を一
定とした試料、即ち、ステビオサイドの難溶性を考慮し
０．１％水溶液の比較試料と本発明品の０．１５％水溶
液とを前記のパネルにより呈味テストした結果、呈味増
強効果は次の通りであり、呈味質は表−２の通りであっ
た。As a comparative example, a sweetener was prepared by adding 2500 g of glucose to 7500 g of stevioside and homogeneously blending the sweetener, and in order to examine the taste quality and sweetness of the canvas, we prepared a sample with a constant calculated sweetness, that is, the difficulty of stevioside. Considering the solubility, a comparison sample of a 0.1% aqueous solution and a 0.15% aqueous solution of the product of the present invention were taste tested using the panel described above. The taste enhancement effect was as follows, and the taste quality was as follows. -2.
（呈味増強効果）
本発明品の呈味質が強いとした者 １１名比較品の呈
味質が強いとした者 ０基本発明品はステビオサ
イドよりも呈味力が強く、且つ、呈味質に於ても優れて
いることが認められ、しがもステビオサイドの様に溶解
性もなく任意に使用できる甘味料が得られるものである
。(Taste enhancement effect) 11 people found the product of the present invention to have a strong taste quality 11 people found the comparative product to have a strong taste quality 0 The basic invention product had a stronger taste quality than stevioside, and It has also been recognized that the sweetener is excellent in terms of stevioside, and unlike stevioside, it is not soluble and can be used as desired.
Claims (1)
で４分子のグルコースを有し、分子式Ｃ４４Ｈ７ｏＯ２
３、番子量９６６で表わされる配糖体甘味物質Ａ３を１
０部以上（重量比）含有させたステビア・レバウディア
ナ・ボルトニーの抽出精製物に、グルタミン酸及びその
塩類、アスパラギン酸及びその塩類、アラニン、グリシ
ン及び天然アミノ酸抽出物の１種、または２種以上を添
加したことを特徴とする、甘味料。1 For 100 parts of stevioside, it has a diterpene skeleton and has 4 molecules of glucose, and has a molecular formula of C44H7oO2.
3. Glycoside sweet substance A3 expressed by number 966 is 1
One or more of glutamic acid and its salts, aspartic acid and its salts, alanine, glycine, and natural amino acid extracts are added to the extracted and purified Stevia rebaudiana bortonii containing 0 parts or more (weight ratio). A sweetener characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP51039506A JPS5951258B2 (en) | 1976-04-07 | 1976-04-07 | sweetener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP51039506A JPS5951258B2 (en) | 1976-04-07 | 1976-04-07 | sweetener |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS52122676A JPS52122676A (en) | 1977-10-15 |
| JPS5951258B2 true JPS5951258B2 (en) | 1984-12-13 |
Family
ID=12554917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP51039506A Expired JPS5951258B2 (en) | 1976-04-07 | 1976-04-07 | sweetener |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5951258B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015033387A (en) * | 2005-11-23 | 2015-02-19 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | High-potency sweetener compositions with mineral and compositions sweetened therewith |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57138357A (en) * | 1981-02-16 | 1982-08-26 | Terumitsu Nakatsuji | Taste improvement of stevia sweetener and composition |
| US8956677B2 (en) * | 2005-11-23 | 2015-02-17 | The Coca-Cola Company | High-potency sweetener composition with glucosamine and compositions sweetened therewith |
| US8993027B2 (en) | 2005-11-23 | 2015-03-31 | The Coca-Cola Company | Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses |
| US8940351B2 (en) * | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Baked goods comprising high-potency sweetener |
| DK2526783T3 (en) * | 2005-11-23 | 2017-02-06 | Coca Cola Co | Natural high-potency sweetener compositions with improved time profile and / or flavor profile |
| US20070134391A1 (en) * | 2005-11-23 | 2007-06-14 | The Coca-Cola Company | High-Potency Sweetener Composition for Treatment and/or Prevention of Autoimmune Disorders and Compositions Sweetened Therewith |
| US20070116822A1 (en) * | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-potency sweetener composition with saponin and compositions sweetened therewith |
| JP6087112B2 (en) * | 2012-11-09 | 2017-03-01 | Ｍｃフードスペシャリティーズ株式会社 | Method for improving the sweet taste of food and drink |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5036669A (en) * | 1973-08-04 | 1975-04-05 | ||
| JPS5048172A (en) * | 1973-08-31 | 1975-04-30 | ||
| JPS51149300A (en) * | 1975-05-12 | 1976-12-22 | Sanyo Kokusaku Pulp Co Ltd | Process for purifying stevioside |
| JPS5241275A (en) * | 1975-09-27 | 1977-03-30 | Ajinomoto Kk | Production of sweetening agent |
| JPS54134980A (en) * | 1978-04-12 | 1979-10-19 | Toshiba Corp | Manufacture of semiconductor device |
| JPS5816863A (en) * | 1975-06-26 | 1983-01-31 | イング・チイ・オリベツチ・アンド・チイ・エス・ピ−・ア | Point printer |
-
1976
- 1976-04-07 JP JP51039506A patent/JPS5951258B2/en not_active Expired
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5036669A (en) * | 1973-08-04 | 1975-04-05 | ||
| JPS5048172A (en) * | 1973-08-31 | 1975-04-30 | ||
| JPS51149300A (en) * | 1975-05-12 | 1976-12-22 | Sanyo Kokusaku Pulp Co Ltd | Process for purifying stevioside |
| JPS5816863A (en) * | 1975-06-26 | 1983-01-31 | イング・チイ・オリベツチ・アンド・チイ・エス・ピ−・ア | Point printer |
| JPS5241275A (en) * | 1975-09-27 | 1977-03-30 | Ajinomoto Kk | Production of sweetening agent |
| JPS54134980A (en) * | 1978-04-12 | 1979-10-19 | Toshiba Corp | Manufacture of semiconductor device |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015033387A (en) * | 2005-11-23 | 2015-02-19 | ザ コカ・コーラ カンパニーＴｈｅ Ｃｏｃａ‐Ｃｏｌａ Ｃｏｍｐａｎｙ | High-potency sweetener compositions with mineral and compositions sweetened therewith |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS52122676A (en) | 1977-10-15 |
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