JPS60149358A - Sweetening mix - Google Patents

Abstract

PURPOSE:A sweetening mix that is obtained by dissolving a small amount of aspartame in fructo-oligosaccharide, thus increasing the sweetness of the former and improving bitterness, harshness and aftertaste, resultng in almost the same quality of sweetness as that of sucrose and increased solubility. CONSTITUTION:A mixture of fructooligosaccharide with 0.1-3.0wt%, preferably 0.3-2.0wt% of aspartame is dissolved, preferably spray-dried, powdered to give the objective sweetening. In order to improve the dispersibility and solubility, a crystalline saccharide may be mixed by, e.g., 5-15% and the mixture is granulated.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a powdery or granular composite sweetener with improved sweetness and solubility, which is made by adding aspartame to fructooligosaccharide.

7 Lacto-oligosaccharide is a new sweet material obtained by allowing fructosyltransferase produced by microorganisms to act on sucrose. This sugar is an indigestible sugar that promotes the growth of bifidobacteria in the intestines.

It has excellent properties such as cholesterol-lowering effect and hardness to the touch, and has an elegant and smooth sweet taste similar to sucrose, but when used alone, it has a sweetness level It has a low disadvantage of 60-40% of sugar.

On the other hand, aspartame used in the present invention for the purpose of enhancing the intensity of sweetness is α-L-aspartyl-L-phenylalanine lower alkyl ester, which is a white, odorless powder. Aspartame has a sweetness level that is 110 to 200 times higher than that of sucrose, and among the currently used high-sweetness substances, it has a sweetness quality that is closest to that of sucrose, but compared to sucrose, It has a bitter and astringent taste, and also lacks a rich mouthfeel, which is the biggest drawback of high-intensity sweeteners, and also has low solubility and dissolution rate, which is a major problem when used as a sweetener. ing.

The present inventors have conducted intensive research to improve the drawbacks of fructooligosaccharide and aspartame, and as a result, have found that
By mixing and dissolving aspartame in fructooligosaccharide and pulverizing it, the bitterness, astringency, and even aftertaste (tailing) that aspartame had was improved, and 7
The present invention has been completed by discovering that the low sweetness of lactooligosaccharide is also enhanced, and it is possible to obtain a satisfying sweetener that has a sweetness that is almost the same as sucrose with a body feeling, and has improved solubility. , the present invention provides fructooligosaccharides with 0.1 to 6.0
A complex sweetener is provided by mixing and dissolving % by weight of aspartame, preferably pulverizing it.

The present inventors first investigated the relationship between the mixing ratio of 7-lactooligosaccharide and aspartame and the shichimi quality.

The fructooligosaccharide used in the present invention may be obtained, for example, by the method disclosed in JP-A-56-154967 or JP-A-58-40065, and aspartame, commonly available commercially available products may be used.

Various studies were conducted regarding suitable conditions for carrying out the present invention.

Test flj 1 0.0 parts of aspartame per 100 parts of fructooligosaccharide.
Samples of 1 part, 0.5 part, 1 part, 2 parts, 3 parts, and 4 parts were prepared and thoroughly dissolved and mixed. The water content of each of these mixed solutions was evaporated using a vacuum boiler to prepare candies with a final water content of 2 to 3% or less. Next, this candy was pulverized using a crusher to obtain each sample.

This product was evaluated by a well-trained panel of 15 people and compared with sucrose in 5 grades (2 points: good taste, 1 point: slightly good taste, 0 points).
Point: Normal taste, -1 point: Slightly addictive and bad taste, -2
Absolute evaluation was made with a rating of 7 (7 points) indicating a bad taste. The sweetness level was sensory evaluated using 8% sucrose equivalent sweetness level. The results are shown in Table 1.

From Table 1, it can be seen that when using 7-lactooligosaccharide alone, the solid content concentration increases in order to achieve a sweetness level of 8%, resulting in a decrease in palatability due to the mouthfeel.

On the contrary, it was revealed that as the amount of aspartame added exceeds 6%, bitterness, aftertaste, etc. become stronger, and the υ preference decreases. The amount of aspartame added to the fructooligosaccharide is 0.1 to 6.0% by weight, preferably 0.3 to 2.0% by weight. When these mixing ratios were used, the lack of sweetness of fructooligosaccharide was eliminated, and the lack of bitterness, astringency, and mouthfeel of aspartame were all eliminated, making it very desirable. In addition, during this research, by mixing aspartame with fructooligosaccharide, a synergistic effect was observed on the intensity of sweetness, and the sweetness was 5 to 10% sweeter than the sweetness magnification calculated from the sweetness intensity in the case of each single polarity. It was also confirmed that it was strengthened.

Table 1 Next, the method for producing the composite sweetener of the present invention was studied. Although the complex sweetener of the present invention can be sufficiently used as a mixed solution of fructooligosaccharide and aspartame (sylla), it is more convenient to use if it is powdered.

Regarding the method for producing the complex sweetener of the present invention, for example, fructooligosaccharides and aspartame are mixed and dissolved, then spray-dried or made into candy, and then pulverized. There is a method of mixing 5 to 15% of powdered sugar or sugar alcohol and then granulating it by various granulation methods which are common methods.

Furthermore, aspartame, which has been subjected to fB decomposition in advance, is mixed and dissolved in a syrup containing 60% or more of Nisdose, which is a component of fructooligosaccharide, and after shrinkage, crystals are generated at room temperature. ) It is also possible to obtain powders containing crystals.

It has been found that the solubility of the composite sweetener powder thus obtained is significantly improved compared to aspartame alone or a simple mixture of fructooligosaccharide powder and aspartame powder.

Test Example 2 (Executed later) The solubility was compared between powders containing fructooligosaccharide and aspartame prepared by methods 1 to 6, aspartame alone, and a mixture of 7 lactooligosaccharide powder and aspartame powder. For solubility, add 15°C of tap water to a 200°C beaker.
0ytA! Sample 51 was added to the mixture and stirred at a constant speed using a mag-free cooler, and the time required for complete dispersion and dissolution was measured. The results are shown in Table 2.

Table 2 Example 1 An aspartame solution containing 1 part of solids dissolved in advance was mixed homogeneously with a syrup containing 10 parts of fructooligo as a solid content, and a powder product was obtained by spray drying in a conventional manner. 1t”・ta. This thing is melted W (speed is changed to 1)
It was a preferred sweetener similar to sucrose.

Example 1' 2 10 parts of crystalline glucose powder was added to 100 parts of the powder prepared in Example 1 and thoroughly mixed, followed by dry granulation to obtain a 14-40 Me granular powder.

This product had further improved solubility and had a sweetness quality almost similar to that of sucrose.

Implementation 3. Of the fructooligosaccharides, Shirabu containing 60% Nisdose and aspartame, which had been dissolved in advance, were mixed to a solid content of 7IXh'.
f, mixed at a ratio of 100:1.5, and vacuum boiled to a solid content of 80%. A small amount of varnished crystal powder was added to this, and after mixing, crystals were formed at room temperature and the whole was solidified. Next, this was aged at room temperature, dried once, and pulverized to obtain a powder.

This product dissolved well and had a very good sweet taste.

Patent applicant: Meiji Seika Co., Ltd.

Claims (1)

[Claims] A complex sweetener made by mixing and dissolving 0.1 to 6.0% by weight of aspartame in fructooligosaccharide, preferably powdering the mixture.