JPS63116668A - Sweet composition - Google Patents

Abstract

PURPOSE:To provide a sweet composition containing sophorose (2-0-beta-D- glucopyranosyl-D-glucose), having slightly lower sweetness than sucrose, giving a high-quality sweet taste and useful for dietary food because of its non- absorbable property. CONSTITUTION:A cyclic (1 2)-beta-D-glucan is treated with beta-D-1,2-glucanase originated from a sophorose-producing microorganism (e.g. Aspergillus fumigatus) at 35 deg.C for 16hr and the reaction liquid is passed through an activated carbon column. The adsorbed fraction is eluted with an aqueous solution of 10% ethanol and the eluate is subjected to fractional collection to obtain sophorose. The sophorose powder is sprayed with a small amount of water and lightly compression molded to obtain the objective sweet composition having the shape of cube sugar.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to compositions for foods, pharmaceuticals, cosmetics, etc. containing sophorose as a sweetening ingredient.

(Prior art) Sophorus 2-0-β-D-Glucopyra
Nosyl-D-glucose) is a type of trisaccharide in which two glucose units are linked by a β-1°2 bond.

This Sophorus is Enju (Dodge tora, L)
! ! It was first discovered as a sugar component of campherol glycosides contained in the fruit pods of Plutan.
Bull
, Soc.

Chim, France, 7.565 (194
0)) Methods for preparing Sophorus include: ■ Extracting it from the pods of the above-mentioned Angeli fruit, and ■ Chemically synthesizing it (Journal of Organic Chemistry; J.

Org, Chem, 26 2892 (1961)
) is known.

Both yields are poor. As a method for preparing Sophorus in relatively large quantities, there is an enzymatic method (Canadian Journal of Microbiology;
J, Microbiol, +7+309 (
1961)).

and (2) a method using microorganisms (Japanese Unexamined Patent Publication No. 35793/1983) is known. However, the properties and uses of Sophorus have not yet been fully studied. Only a few uses are known for its use as a substrate for inducing cellulase production (Biochemical and Biophysical Research Committee, Nikeshicons; Biochem
, Biophys, Res, Comm, 1°338 (1959)).

(Object of the invention) The object of the present invention is to find a useful use for Sophorose,
The aim is to understand how to use it in foods, medicines, cosmetics, etc.

(Summary of the Invention) The present invention was completed by one of the inventors who discovered that Sophorose has a good sweet taste and has a sufficient function as a sweetener. The sweetening composition of the present invention is Sophorose (2-0-β-n-G).
lucopyranosyl-D-g]ucose
).

This achieves the above objective.

The method for preparing Sophorose used in the method of the present invention is not particularly limited. For example, ■
Prepared by the method of ~■. Methods that have relatively good yields and can prepare large quantities of Sophorose include the enzymatic method (7) and the microbial method (2).

Among these, ■method using enzymes.

Cyclic (1-→2)-β-p-glucan in which 17 to about 22 glucose units are linked in a cyclic manner through β-1,2 bonds, or linear (1→2)-β-p-glucan. β-n-1
, one sonoid arch can be obtained by hydrolysis with 2-glucanase. Use straight chain (], -2) −
β-p-glucan, cyclic 1-.2)-β-p-glucan and β D-1,2-glucanase can be obtained by conventional methods. For example, cyclic (1-2)-β-p-glucan is disclosed in JP-A-59-71686! 41, and Agrobacterium described in JP-A No. 59-82092! - Produced by culturing Radionomacter strains 1-5 in a normal medium containing glucose, etc. Linear (1-2)-β-p-glucan can be prepared using a method such as 1, for example, the method of Amemura et al. (Journal of General Microbiology;
al of General Microbiolog
y.

13L 30], (1,985)) and is produced by the genus Acetobacter. As β-D-1,2-glucanase, Aspergillus fumigatus (Aser 1
Penicillium breus (penicillium breus), Fusarium oxys milum
β-D-1.
2-glucanase (Can, J.

Microbiol, +″7.312 (1961)).In addition, Cytophaga alvengecola (Keifu-Sukep-,!]rvenSidansu-)
β-D-1.2 from bacteria such as strain IAM12648
- Glucanases are also known (Japanese Patent Application Laid-Open No. 1549-1989)
No. 85 @) 6 ■ Method using microorganisms 1 For example, Torulopsis bombicola (] bombicα
) A method of culturing the KSM-36 strain in a normal medium (Japanese Patent Application Laid-open No. 35793/1983) can be adopted.

Sophorus obtained in this way has an astringent taste.

Experiments conducted by the inventors revealed that it has no bitterness or acrid taste, has an elegant and mellow sweetness, and can be used directly as a sweetener. Its sweetness level is about 172 degrees of that of sucrose (granulated sugar).

The osmotic pressure and freezing point of Sophorose are almost the same as those of sucrose. It has heat resistance, and the degree of discoloration is small even when heated to 120 to 130°C.

The sweetening composition of the present invention refers to a sweetening agent itself or a product having sweetness, and is not particularly limited to food or drink.

For example, 1 foods, medicines, cosmetics.

Examples include feed and fodder. As a food.

Sweeteners; Soft drinks such as juice and zyder; Confectionery such as kutsky, caramel, and radish; Pickles such as Fukujinzuke and Rakkyozuke; Various processed foods such as tsukudani and kamabo: 1° ham; Sake and fruit wine alcoholic beverages such as; seasonings such as sauces, kecak nobu, and soup base; As medicines, there are 1 tablet, and as cosmetics such as syrups, there are 2 lipsticks, lip balms, etc.; as feed and fodder,
Examples include feed for livestock and tong food.

These compositions can be manufactured in the same manner as usual except that Sophorose is used in place of some or all of the conventional sweetening ingredients such as sucrose and fructose. Soforose is added by any suitable means until the product is finished. For example, Sophorose itself is used alone or in combination with other flavoring agents in flavoring agents, and in other products.

It is added by known means such as mixing, kneading, melting, dipping, permeating, scattering, coating, spraying, and pouring.

A composition containing Soforose has the mellow 14" taste of Soforose. The 11 taste of Soforose is about 172 of that of sucrose, so it is suitable for manju and low-sweetness confectionery using relatively bulky bean paste. .

Furthermore, animals do not have enzymes that cleave the β-1,2 bonds of glucose, so even if Sophorose is ingested, it is hardly absorbed. In other words, since Sophorose is mostly non-caloric, the sweetening composition of the present invention containing it can be suitably used in diet foods.

(Example) The present invention will be explained below with reference to examples.

Preparation of Rhizobium fasotheoli by the method described in Japanese Patent Publication No. 59-71686
(, Rjj子1可哄-P-头子oli) Cyclic (1=2)--β-D-glucan was prepared using the RA-4 strain. This cyclic (1→2)-β-D-glucan 200
g to 20mM acetate buffer (pl+ 5.6) 5
7! In addition to β-D-1. derived from Aspergillus fumigatus. 10,000 units of l-glucanase (the titer measurement method is shown below) was added, and the reaction was carried out at 35'C for 16 hours. The reaction solution was passed through an activated carbon column, and the adsorbed matter was
0% j゛tanol water? 81 night, it was eluted and collected separately.

60 g of Sophorose was obtained.

β-n-1,2-glucanase titer measurement method: 20mM acetate buffer (pH 5,6)
)-β-D-glucan is dissolved to a concentration of 2.5+ng/ml. Add 0.2 mβ of an enzyme solution of an appropriate concentration to 8 ml of this solution Q, and react at 40°C for 1 hour. Next, 1 liter of Somogyi copper solution was added to stop the reaction, and the reducing power was determined by the Somogyi-Nelson method. Create a test M line in advance using Sophorose of known concentration,
The amount of Sophorus produced is calculated by comparing this. 40
One unit is the amount of enzyme that produces 1 μmole of sophorose in 1 hour at °C.

(B) Evaluation of Sophorose: ■Evaluation of sweetness: Prepare a 10w/w% aqueous solution of Sophorose, and add 4,5°6 and 7w of sucrose (granulated sugar).
/w% aqueous solution and a comparison of the sweetness level was conducted by 20 panelists. The results are shown in Table 1.

Table 1 From Table 1, the sweetness of Sophorose 10-/4% aqueous solution is almost the same as that of 5 w/w% aqueous solution of sucrose, granulated sugar, and Sophorose has a sweetness of about 172 that of sucrose. It can be seen that it has

■Evaluation of the quality of sweetness The quality of the sweetness of the Sophorose aqueous solution was evaluated by 20 panelists. The results are shown in Table 2.

Table 2 (C) Preparation of 1↑ flavor composition containing Sophorose: ■Preparation of hard candy: After dissolving 400 g of Sophorose prepared by the method in section (A) in 2 kg of reduced maltose starch syrup, the mixture was dissolved under reduced pressure. The mixture was heated and concentrated until the water content was reduced to about 2% or less, and 20 g of citric acid and a small amount of lemon flavor and coloring were mixed therewith and then molded in a conventional manner to obtain a hard candy. Ice crystals have a mild sweet taste and are a low-calorie candy.

■Preparation of lactic acid drink: After heat sterilizing 5 kg of skim milk at 80°C for 20 minutes, cool it to 40°C, and add 15 lactic acid bacteria.
0g was added and fermented at 35-37°C for 10 hours. Next, after homogenizing this, 2 kg of Sophorose prepared by the method in section (A) was added and sterilized while stirring and mixing at 80 to 85°C. After cooling, a small amount of fragrance was added and the product was bottled.

■ Preparation of tsukudani: 250 g of kelp, which has been sanded, acid-treated and diced according to the usual method, and 212 rn1 soy sauce. Amino acid solution 3
Add 18mf, 50g of powdered candy, and 50g of Sophorose prepared by the method in section (8), and while simmering, add 12g of sodium glutamate, 8g of caramel, and 21 g of Ajijo, and boil to make kelp Tsukudaryu. Obtained. The ice crystals were not only fragrant, but also had a single color and sufficient luster, making them an appetizing product with high commercial value.

'JJi! l! ! l1 (A) Preparation of Sophorose: Medium 10 containing the following components
0rnl was charged into 50 Sakalo flasks each having a capacity of 50M.

Four strains of Torulopsis bombicola ATCC222 were inoculated into this,
Shaking culture was performed at 30°C for 120 hours. The culture solution was treated according to the method disclosed in JP-A-61-35793 to obtain 10 g of Sophorose.

(B) Preparation of a sweetening composition containing Sophorose: ■Preparation of sugar cube-like sweetener: Spray a small amount of water on 500 g of Sophorose prepared by the method in section (8) of this example, and lightly compress and shape. A sweetener shaped like sugar cubes was produced. This sweetener exhibited a mellow, high-quality sweetness.

(2) Preparation of sugar cubes: 300 g of sucrose was added to 300 g of Sophorose prepared by the method described in Example (A), sprayed with a small amount of water, and lightly compressed to form sugar cubes. This sugar cube containing Sophorose had a mellow, high-quality sweetness similar to that of regular sugar cubes.

■Preparation of chocolate: 40 kg of cacao paste.

10 kg of cocoa butter, 10 kg of maltose, 5 kg of lactose,
20 kg of whole milk powder and 20 kg of Sophorus prepared by the method in section (A) of this example were mixed and passed through a refiner. After reducing the viscosity, put it in a conche and add 50% lecithin.
0g was added and kneaded at 50'C for two days and nights. Next.

A product was obtained by pouring into a molding machine and solidifying and molding according to a conventional method. Ice crystals melt when placed on your tongue.

This chocolate has a good flavor and a mellow sweetness.

■Preparation of pickled rakkyo: 5 kg of pickled rakkyo.

The salted rakkyo obtained by salting in about 2.5 liters of 20% salt solution according to the usual method and draining after 3 weeks, was added to 2.5 ounces of water. .

It was pickled in vinegar for one month in an acetic acid solution consisting of glacial acetic acid 3Q+++f and 80 g of common salt. The obtained pickled rakkyo was added with 8 ooml of vinegar. Taste u 400m1! , Chinese mustard 1.0g
Then, pickled rakkyo with rich flavor was obtained by soaking it for 10 days in a seasoning liquid consisting of 200 g of sophorose prepared by the method described in Section (8) of this Example.

Preparation of 0 tablets: 50g of aspirin and 1'7!13g of malt
.

After uniformly mixing 4 g of corn starch and 10 g of Sophorose prepared by the method in section (A) of this example.

Each tablet was compressed using a 20R punch with a diameter of 1.2 m, a weight of 680 W, a tablet thickness of 5.25 m+i, and a hardness of 8 kg±l kg. Ice crystals.

It is an easy-to-swallow tablet with moderate sweetness.

(Effects of the Invention) According to the present invention, a sweetening composition (food or drink, etc.) having the high-quality sweetness of Sophorose can be obtained. Compared to sucrose, Sophorose 1) has a slightly lower taste, so 2. For example, it can be used in confectionery with a low sweetness.

It can be used in foods such as soft drinks, processed foods, and alcoholic beverages; pharmaceuticals; cosmetics; rice feed, and feed. The composition of the present invention is particularly useful as a diet food because Sophorose is hardly absorbed even when ingested and has no calories.

Claims (1)

[Claims] 1. Sophorose; 2-0-β-
D-Glucopyranosyl-D-glucos
A sweetening composition containing e). 2. The composition according to claim 1, wherein the Sophorose is obtained by allowing β-D-1,2-glucanase to act on (1→2)-β-D-glucan. 3. The composition according to claim 1, wherein the Sophorose is produced by a microorganism capable of producing Sophorose.