JPS6027360A - Method for improving taste of sweetener - Google Patents

Abstract

PURPOSE:To eliminate the disagreeable taste of a sweetener, e.g. bitter taste, aftertaste, etc., by applying ultrasonic vibration to an aqueous solution containing the sweetener and a glycosyl sugar compound. CONSTITUTION:An aqueous solution of a sweetener having disagreeable taste such as bitter taste, aftertaste, etc. (e.g. stevioside, rebaudioside, etc.) is mixed with an aqueous solution of a glycosyl sugar compound (e.g. sucrose, invert sugar, etc.), heated preferably to 20-100 deg.C, and irradiated with ultrasonic radiation (preferably of >=14kHz) under stirring.

Description

DETAILED DESCRIPTION OF THE INVENTION (Background of the Invention) The present invention relates to a method for improving the taste of sweeteners, and in particular to improving the taste of a sugar solution containing stevioside, rebaudioside A and B (hereinafter collectively referred to as rebaudioside unless otherwise specified). It improves quality.

Stevioside and rebaudioside are used as extracts, crude products, and purified products from Stevia leaves to sweeten low-calorie foods and drinks.

However, these (1) have strong bitterness and astringency in addition to sweetness. (2) The sweetness in the mouth appears later than with sugar, and the lingering taste lingers for a long time.
Improvement is desired.

(Purpose of the Invention) The present inventors have discovered that the unpleasant taste and residual taste of sweeteners can be reduced by applying ultrasonic waves under controlled conditions. It improves taste quality.

(Prior Art) Previous attempts to improve this are as follows.

(1) Stevioside, rebaudeoside, glycyrrhizin, etc. are mixed with various organic acids or salts thereof, and other sugars (sugar, glucose, fructose liquid sugar, etc.).

(2) α-glucosyl stevioside is produced by reacting α-glucosyltransferase with an aqueous solution containing stevioside and an α-glucosyl sugar compound.

However, the improvement in taste quality is still insufficient, and further improvement is desired.

(Disclosure of the Invention) The present invention improves the taste quality by applying relatively weak ultrasound to an aqueous solution containing a glycosyl sugar compound and a sweetener having an unpleasant taste or aftertaste, such as stevioside, rebaudioside, and glutyrrhizin. be.

The structure of stevioside is a β-glucosyl glycoside with steviol as an aglycone as shown in the following formula.

The chemical structure of rebaudioside A is shown in the following formula.

The chemical structure of rebaudioside B is shown in the following formula.

Examples of the glycosyl sugar compounds used in the present invention include sugar, glucose, fructose, liquid sugar, and high fructose sugar.

(Embodiment of the invention) A sweetener that requires modification, such as stevioside, is dissolved in water, and this is mixed with a solution of a glycosyl sugar compound such as sugar or isomerized sugar to obtain a mixed solution, which is then placed at the bottom of an ultrasonic vibrator. The mixture is filled in an ultrasonic application container, and ultrasonic waves are applied to the mixed liquid while stirring at a temperature ranging from room temperature to an appropriately heated temperature condition.

Ultrasonic waves have a frequency of 14KHz or higher, and the temperature conditions are 2.
The ultrasonic waves used in the present invention having a temperature in the range of 0°C to 100°C can be easily obtained using a well-known magnetostrictive vibrator or electrostrictive vibrator.

Examples will be shown below based on experimental examples.

Example 1. As stevioside, Marmiron 50 (trade name, Maruzen Kasei Co., Ltd.) was used, and Marmiron 50 was added to 1 kg of high-fructose sugar syrup.
, 200g was dissolved in an equal amount of hot water, and both were mixed to prepare 1.
4 kg of mixed sugar solution was obtained. After that, it was concentrated to 1.2 kg.
It was made into a mixed sugar solution. Hereinafter, this will be referred to as sample MA11. The ultrasonic wave was obtained at 28 kHz using a magnetostrictive vibrator, and experiments were conducted by changing the input power and processing conditions.

The vibration area of the 28 kHz magnetostrictive vibrator was 8 cm2, the power factor cosφ=0.85, and the conversion efficiency was 87%.

Evaluation stage in the following experimental example.

- Taste quality worsens ○ No change at all ○ + Some improvement is observed + Improvement is observed ++ Improvement is clear and everyone recognizes the effect.

+++ The modification is very clear and the taste quality is felt by the tester to be good.

Experimental example 1. Experiment at 20° C.Experiment Example 2 As in Example 1, an experiment was conducted using sample MA11 while keeping the ultrasonic conditions constant and changing the temperature and time. (Experiment with input power of 0.5 volts and 0.058 Amp) Example 2 Steviron 50 (trade name, Yasuda Chemical Industries, Ltd.) was used as rebaudioside. 50 and 200 g of stevilon were dissolved in 1 kg of high fructose sugar syrup and an equal amount of hot water, and the two were mixed to obtain 1.4 kg of a mixed sugar solution. Thereafter, it was concentrated to make 1.2 kg of mixed sugar solution. Hereinafter, this will be referred to as SA11.

The ultrasonic waves were obtained at 28 kHz using a magnetostrictive vibrator, and the results of experiments were conducted by changing the intensity (input power) and processing conditions.

Experimental example 1 Experimental example 2. Under the same conditions as in Experimental Example 1, constant input power (0.5vo
lt, 0.058 Amp), when the treatment temperature was changed, it was found that when the temperature was 40° C. or higher, the taste quality improvement by ultrasonic application was more pronounced.

Example 3. An experiment was conducted in which ultrasonic waves were applied to a mixed sugar solution containing taste-improving additives.

Experimental example 1 Sample MA1160cc with 0.02g of baking soda and acetic acid (vinegar)
Experiment using a solution to which 0.15 g was added.Also, almost the same effect can be obtained by using sodium citrate instead of baking soda.

Experimental example 2. 0.1 g of baking soda and 0.7 g of vinegar were added to MA1160 cc, and ultrasonic waves were applied.

Experimental Example 3 0.01g of citric acid (
or sodium citrate) was added and ultrasonic waves were applied.

Experimental Example 4 0.3 g of gluconic acid was mixed with 1160 cc of MA, and ultrasonic waves were applied to the mixture.

Experimental example. 5. 0.3 g of sodium glutamate was mixed into 1160 cc of MA1, and ultrasonic waves were applied to the mixture.

Experimental Example 6 Experimental temperature 60°C, 4 with different applied frequency of sample SA11
0 minutes In the present invention, in addition to the above, good results were obtained using starch syrup, glucose, maltose, honey, sugar, etc. as glycosyl sugar compounds. As for sugar, a 1:1 to 2:1 sugar aqueous solution is used.

From the above examples and experimental examples, it can be seen that the application of relatively weak ultrasonic waves is effective in modifying sweeteners. however,
The numerical values in the experimental examples are not necessarily limiting, since they are considerably affected by the way the ultrasonic transducer is attached, the structure and load of the ultrasonic application container, and so on. However, each experimental example shows that the application of relatively weak ultrasound waves is clearly effective, and that too strong ultrasound waves are ineffective. The effect was observed when the frequency and number of ultrasonic waves were 14 kHz or higher.

Furthermore, higher liquid temperature promotes the effect of ultrasonic waves. In addition, other additives (other sugars, organic acids, salts,
Adding other sweeteners (such as glycyrrhizin and other known additives) may also be beneficial to enhance the effects of ultrasound.

In the present invention, the effect of ultrasonic waves is that strong ultrasonic waves have no effect at all, and relatively weak ultrasonic waves are effective, so it is clear that the effect is due to the ripening effect and additive effect of ultrasonic waves. In addition, almost no decrease in sweetness due to the treatment was observed within the effective range.

(Effects of the Invention) According to the present invention, a sufficient taste quality improvement effect can be obtained by simply applying relatively weak ultrasonic waves, and the processing time is also relatively short, which is very beneficial.

The obtained modified sweetener may be diluted and used as it is, or may be mixed with other bulking saccharides to obtain a suitable sweetness multiple and be used as a product.

patent applicant Kiyo Kondo (1 other person)

Claims (1)

[Claims] A method for improving the taste of a sweetener, which comprises applying ultrasound to an aqueous solution containing a sweetener having a bitter taste or aftertaste, and a glycosyl sugar compound to improve the taste.