JPS60188035A - Taste improvement in stevioside - Google Patents

Abstract

PURPOSE:A combination of an organic acid salt such as tartarate, citrate or malate with cyclodextrin is added to remove the defect in taste of stevia extract such as bitterness, thus giving economically sweetening of good quality. CONSTITUTION:In a kind of sweetening containing stevioside (including rebaudioside), 1pt.wt. of stevioside is combined with 0.2-50pt.wt. of at least one from tartarate, citrate and malate and other organic acid salts and 0.5-100pts.wt. of cyclodextrin. The addition can remove the bitterness in stevioside or the extract therefrom and other unpleasant tastes to give economically sweetening of good quality.

Description

[Detailed Description of the Invention] The present invention provides stevioside (including rebaudioside)
The present invention relates to a method for improving the taste of a sweetener containing.

The purpose is to reduce the bitterness and unpleasant taste of stevioside and stevia extract containing them by adding 8N salts such as sodium tartrate, sodium citrate, and sodium malate together with cyclodextrin. The purpose is to eliminate the disadvantages such as, and economically obtain high-quality sweetness.

Stevioli"ide is a natural sweetening substance that is 300 times sweeter than sugar, and has recently become a subject of concern regarding the safety of synthetic sweeteners.
Nowadays, when storage is becoming a social problem, it has suddenly attracted attention as a potential solution.

However, compared to sugar, stevioside and stevia extracts develop the U taste more slowly and suffer from unpleasant tastes such as bitterness and sarcastic taste, which is a major obstacle in the practical use of stevioside.

Therefore, although various proposals have been made to improve the taste of steviolide and stevia extracts, the problem remains unsolved.

On the other hand, in Japanese Patent Publication No. 57-18779, stevioside and an α-glucosyl sugar compound such as maltose or maltooligosaccharide are made to coexist, and an α-glucosyltransferase capable of transferring this α-glucosyl base to stevioside is activated to produce an α- A method for producing glycodyl stevioside has been proposed, and a sweetener with good taste has been provided on the market, but it is expensive and has problems in practical use.

In view of the above-mentioned circumstances, the present inventors have developed a method for removing the bitterness and unpleasant taste of stevioside and stevia extracts.
(As a result of extensive investigation, we discovered that by adding cyclodextrin in combination with organic acid salts, it is possible to mask substances that cause unpleasant taste, and thus completed the present invention.

The organic acid salts referred to in this) include putrium citrate, sodium malate, sodium tartrate, etc. Stevioside 1
Apply 0.2 to 0.2 or more of one or more organic acid salts to the interheavy area.
It may be added in an amount of 50 parts by weight, preferably 0.5 parts by weight.
~4 parts by weight is good.

In addition, the cyclodextrin referred to here is a non-reducing maltooligosaccharide in which 6 to 12 glucose units are linked in a ring through α-1,4 glucoside bonds, and 3acillυSF
It is obtained by allowing a cyclodextrin-producing enzyme obtained from a certain type of microorganism (A) to act on sawdust. There are three types of cyclodextrins: α-cyclodextrin, which has 6 glucose units, β-17 units, and γ-cyclodextrin, which has 18 β units. The market mainly consists of β-cyclodextrin powder, α, β
, γ in the form of starch syrup with a cyclodextrin content of 20% is often used.

In the present invention, β-cyclodextrin was found to be effective, but of course any substance containing β-cyclodextrin may be used. The amount of cyclodextrin added to stevioside is 0.00% per part by weight of stevioside.
It may be 5 to 100 parts by weight. The optimal amount of cyclodextrin to be added cannot be determined because it varies depending on the amount of impurities in the stevia extract, but when the purity of stevioside is 80 to 98%, 100% pure stevioside is added. What is necessary is to add 3 to 10 weights to the total amount.

If the purity of stevioside is 40-80%, use 10 parts per 100% pure (11 tuff) part of stevioside.
It is sufficient to add up to 30 parts by weight.

Next, the present invention will be further explained by examples.

Example 1 1j-1 and Tevia extract (stevioside content 86.3%)
．． A 5% aqueous solution (sodium citrate, sodium hexate alcohol, α, β, γ-zychlodextrin) was combined and the degree of improvement in the bitterness and unpleasant taste of the Stevia extract was compared using a sensory test IZJ.

The results are shown in Table 1.

M・1'1 song J', 4 jll Δ△...Bitterness, lIF taste, are completely masked.

Δ: Slightly bitter taste, but good.

[(...somewhat effective.

0...No effect.

The α, β, and γ-1 neuculodextrins manufactured by Ichiki Foods Chemical Co., Ltd. were used. (Purity 98.5% or more) Right+m MQ jM and β-cyc0 dextrin are used in combination, and a remarkable effect is observed.

Example-2 Stevia extract (stevioside containing fj4B0.7%)
The combination of fi1 dihydrochloride and li clodextrin was investigated in a 0.5% aqueous solution system.

The results are summarized in Table 2.

The evaluation criteria are the same as in Example-1.

Note-1 A starch syrup type cyc made by Nihon Shokuhin Kako Co., Ltd. [
1 dextrin. Zychlodextrin m is 20
% is a mixture of α, β, and γ.

No improvement effect was observed when using ``41-functional acid salt'' and ``neuclodegistrin'' in their respective products, but when both were used in combination, a significant improvement effect was observed.

Example-3 Stevia extract (contains stevioside 1151.'8%)
The study was conducted using a 0.5% aqueous solution system.

The results are shown in Table 3.

The evaluation criteria are the same as in Example-1.

Even medium-purity stevia extract with many impurities has organic acid salts and 1
When used in combination with neuclodextrin, an effect of improving YLL-8 taste is observed.

However, since there are many impurities, it is necessary to add a large amount of CycloLJ dextrin per stevioside.

Example 71 A commonly reprinted stevioside preparation was compared with the product of the present invention.

The results are shown in Table 4.

Note-2... Contains stevioside pi 84.2% Note-3.
- 51.6% Test t-No. 1.2 and 3.6 were each mixed with 1 bar of powder. Test No. 4, 5, 7 is spray dry A
Each IBy was prepared at 7-. (Since C1-1-20 contains about 25% water, it is calculated as 80% in terms of anhydride.
% blended. ) - When a sensory test was conducted on 7 types of samples using 5.7 and 5.10% solutions, it was found that the product of the present invention (Test No.

3.4.5.6.7) h removed bitterness and sarcasm, and a remarkable taste improvement effect was observed.

Claims (1)

[Claims] In sweeteners containing stevioside (including rebaudioide) as a taste component, one or two of tartrate, citric M salt, malate, or other organic acid salts are added to stevioside 161 heavy B part. A method for improving the taste of stevioside, characterized in that the above is added in combination at a ratio of 0.2 to 50 parts of car undercover and 0.5 to 100 parts of cyclodextrin and 8 parts.