JPS63146768A - Aspartame-containing saccharide and production thereof - Google Patents
Aspartame-containing saccharide and production thereofInfo
- Publication number
- JPS63146768A JPS63146768A JP61291479A JP29147986A JPS63146768A JP S63146768 A JPS63146768 A JP S63146768A JP 61291479 A JP61291479 A JP 61291479A JP 29147986 A JP29147986 A JP 29147986A JP S63146768 A JPS63146768 A JP S63146768A
- Authority
- JP
- Japan
- Prior art keywords
- aspartame
- water
- sucrose
- sweetness
- saccharide
- 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.)
- Pending
Links
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 title claims abstract description 41
- 108010011485 Aspartame Proteins 0.000 title claims abstract description 39
- 239000000605 aspartame Substances 0.000 title claims abstract description 39
- 235000010357 aspartame Nutrition 0.000 title claims abstract description 39
- 229960003438 aspartame Drugs 0.000 title claims abstract description 39
- 150000001720 carbohydrates Chemical class 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000003960 organic solvent Substances 0.000 claims abstract description 10
- 239000013081 microcrystal Substances 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 8
- 239000013078 crystal Substances 0.000 claims description 6
- 239000010419 fine particle Substances 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 21
- 239000005720 sucrose Substances 0.000 abstract description 21
- 238000004090 dissolution Methods 0.000 abstract description 6
- -1 sucrose Chemical class 0.000 abstract description 4
- 239000008187 granular material Substances 0.000 abstract description 3
- 239000012046 mixed solvent Substances 0.000 abstract description 3
- 238000001035 drying Methods 0.000 abstract description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 21
- 206010013911 Dysgeusia Diseases 0.000 description 9
- 239000002245 particle Substances 0.000 description 7
- 150000008163 sugars Chemical class 0.000 description 6
- 239000000845 maltitol Substances 0.000 description 5
- 235000010449 maltitol Nutrition 0.000 description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 5
- 229940035436 maltitol Drugs 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000011163 secondary particle Substances 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- WERYXYBDKMZEQL-UHFFFAOYSA-N butane-1,4-diol Chemical compound OCCCCO WERYXYBDKMZEQL-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- RYHBNJHYFVUHQT-UHFFFAOYSA-N 1,4-Dioxane Chemical compound C1COCCO1 RYHBNJHYFVUHQT-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000001000 micrograph Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（従来の技術）
α−Ｌ−アスパルチルーＬ−フェニルアラニンメチルエ
ステル（以下アスパルテーム特有ス。）は蔗糖の２００
倍の甘味を持ち、原末は一般に針状結晶で比容が大きく
、飛散しやすく、かつ水に対する溶解度が低いことから
、蔗糖のように原末のまま使用するのは実用的でないた
め、担体にコーティングしたり、担体とともに顆粒状ま
たは禁則などに成形したり、更には重炭酸ナトリウム等
の発泡中和剤を併用して使用することが提案されている
。Detailed Description of the Invention (Prior Art) α-L-Aspartyl-L-phenylalanine methyl ester (hereinafter referred to as aspartame-specific ester) is a 200%
It has twice the sweetness, and the bulk powder is generally needle-shaped crystals with a large specific volume, easily scatters, and has low solubility in water. Therefore, it is impractical to use the bulk powder like sucrose, so it is difficult to use a carrier. It has been proposed to coat the compound with a carrier, to form it into granules or other forms together with a carrier, and to use it in combination with a foaming neutralizer such as sodium bicarbonate.
（発明が解決しようとする問題点）
上記の提案の方法によっても、ｌｔ味の調整はできるが
、アスパルテーム特有の後味が残るとか。(Problems to be Solved by the Invention) Although the taste can be adjusted by the method proposed above, the aftertaste characteristic of aspartame remains.
又は製造工程中でアスパルテームが分解を起こすとか、
均一に混合できない等の欠点があり、十分満足すべきも
のでない。Or, aspartame decomposes during the manufacturing process.
It has drawbacks such as not being able to mix uniformly, and is not completely satisfactory.
また、一方蔗糖を初めとする各種の糖類はそれぞれに食
味の点で優れた甘味料であるが、最も多用される蔗糖は
、糖分のとりすぎなどの問題点から摂取量の減少が要望
されている。また、独特の甘味を持つ果糖等は、価格が
高価である。On the other hand, various types of sugars, including sucrose, are sweeteners with excellent taste, but sucrose, which is the most frequently used, has problems such as excessive sugar content, so there is a desire to reduce the intake. There is. Furthermore, fructose, which has a unique sweet taste, is expensive.
そこで１本発明は糖類の甘味Ｃ食味）をそのままに、ア
スパルテームの後味の悪さをなりシ１例えば蔗糖では、
その使用量を単独の場合の数分の−から数十分の−で済
ます新規なオ味料を提供しようとするものである。Therefore, the present invention eliminates the bad aftertaste of aspartame while maintaining the sweetness (C taste) of sugars.1 For example, with sucrose,
The present invention aims to provide a new flavoring agent that can be used in an amount ranging from a few minutes to several tens of minutes when used alone.
ｃ問題点を解決するための手段）
本発明者らは糧々研究の結果、アスパルテーム及び糖類
を、水又は有機溶媒／水混液に溶解し。c) Means for Solving Problems) As a result of extensive research, the present inventors dissolved aspartame and sugars in water or an organic solvent/water mixture.
両者を含む溶液とした後、＠縮乾燥することによりアス
パルテーム含有糊ができること１寸味はアスパルテーム
の含有量を調節することにより１例えば蔗糖では、その
数倍から数十倍の強さに調節することができること、か
つその食味は糖類だけの場合とほとんど変らず、アスパ
ルテーム特有の後味もないことを見い出した。After making a solution containing both, an aspartame-containing paste can be produced by condensation drying.For example, by adjusting the aspartame content, the strength of sucrose can be adjusted to several times to several tens of times that of sucrose. They found that the taste is almost the same as when using only sugar, and there is no aftertaste characteristic of aspartame.
本発明で使用する有機溶媒としては、メタノール、エタ
ノール、インプロパツール、ｎ−プロパツール、ブタノ
ール、１，４−ブタンジオール、アセトン、メチルエテ
ルケトン、ジオキサン、アセトニトリル、及びピリジン
等が挙げられる。これらは、各々単独に又は２種以上併
用しても良い。Examples of the organic solvent used in the present invention include methanol, ethanol, impropatol, n-propatol, butanol, 1,4-butanediol, acetone, methyl ether ketone, dioxane, acetonitrile, and pyridine. These may be used alone or in combination of two or more.
溶解度の点から好ましいのはメタノールである。Methanol is preferred from the viewpoint of solubility.
更に１本発明で用いる糖類としては、蔗糖、果糖、マン
ニトール、ノルビトール、マルトース、マルチトール、
キシロース、ブドウ糖、キシリトール、イノシトール等
が挙げられる。一般的には蔗糖が最も好ましい。Furthermore, the sugars used in the present invention include sucrose, fructose, mannitol, norbitol, maltose, maltitol,
Examples include xylose, glucose, xylitol, inositol, and the like. Generally, sucrose is most preferred.
これらの糖類は、水及び殆んどの混合比率の有機溶媒／
水混液に溶解する。一方、アスパルテームは水および有
機溶媒いずれに対しても溶解度は低く、比較的溶解性の
よいメタノールの場合でも約３％（ｗ／ｖ ）程度であ
るが、水と有機溶媒の混合溶液にすると、その溶解匿は
単独の場合に比して向上する。従って、単独溶媒を使用
するより。These sugars can be mixed with water and most of the mixing ratios of organic solvents/
Dissolve in water mixture. On the other hand, aspartame has low solubility in both water and organic solvents, and even in the case of methanol, which has relatively good solubility, it is about 3% (w/v), but when it is made into a mixed solution of water and organic solvents, Its dissolution and concealment is improved compared to when it is used alone. Therefore, rather than using sole solvent.
水と有機溶媒の混合溶媒を使用するのが好ましい。Preferably, a mixed solvent of water and an organic solvent is used.
混合比は水１０〜９０％Ｃｗ／ｖ ）好ましくはＳ（＋
−８０％（ｗ／ｖ ）より好ましくは６（１−７５（ｗ
／ｖ ）で、残部が有機溶媒である。最も好ましい場合
は水とメタノールの混合溶媒であり、その割合は水６０
〜７５％（ｗ／ｖ ）、メタノール４０〜２５％（ｗ／
ｖ ）である。The mixing ratio is water (10 to 90% Cw/v), preferably S(+
-80% (w/v) more preferably 6 (1-75 (w/v)
/v), and the remainder is an organic solvent. The most preferable case is a mixed solvent of water and methanol, in a ratio of 60% water to 60% methanol.
~75% (w/v), methanol 40-25% (w/v)
v).
アスパルテームと糖の割合は得ようとするオ味度の程度
により適宜変えることができる。The ratio of aspartame and sugar can be changed as appropriate depending on the level of flavor desired.
例えば蔗糖の約５〜５０部程度の甘味のものを最終的に
得たいときには、蔗糖１００部（重量−以下特に断らな
い限り重量部を示す）Ｋ対し、アスパルテーム約２〜２
０部、より好ましくは約４〜１５部の割合で用いればよ
い。より低甘味度のものも、より高甘味度のものもアス
パルテームの甘味度を蔗糖の約２００倍として換算して
配合割合を変えることにより任意に得ることができる。For example, if you want to finally obtain something as sweet as about 5 to 50 parts of sucrose, use about 2 to 2 parts of aspartame per 100 parts of sucrose (by weight - parts by weight are shown below unless otherwise specified).
It may be used in a proportion of 0 parts, more preferably about 4 to 15 parts. Both lower sweetness and higher sweetness can be obtained as desired by converting the sweetness of aspartame to about 200 times that of sucrose and changing the blending ratio.
あまり高甘味度のものにすると、アスパルテームの後味
の悪さが感じられるようになるので、好ましくは蔗糖の
約２０倍以下程度、より好ましくは約２〜１５倍、最も
好ましくは１０倍前後の甘味度にするのが良い。また、
蔗糖より更に甘味が低いマルトースやマルチトール等の
場合にＩｄ 、１００部に対し、アスパルテームはより
多く、約５〜５０部より好ましくは１０〜４０部の割合
で用いればよい。If the sweetness is too high, aspartame will give a bad aftertaste, so the sweetness is preferably about 20 times or less, more preferably about 2 to 15 times, and most preferably about 10 times that of sucrose. It is better to Also,
In the case of maltose, maltitol, etc., which are even lower in sweetness than sucrose, aspartame may be used in a larger amount, preferably 10 to 40 parts, relative to 100 parts of Id.
アスパルテームと糖類の水又は有機溶媒／水混液への溶
解は１両者をいっしょに溶解しても、また項次溶解して
もいずれでもよい。溶解は常温では溶解しにくいので１
例えば３０℃〜１００℃好ましくは４０〜６０℃で溶解
する事が好ましい。Aspartame and saccharides may be dissolved in water or an organic solvent/water mixture either by dissolving them both together or sequentially. Dissolution is difficult at room temperature, so 1
For example, it is preferable to melt at 30°C to 100°C, preferably 40 to 60°C.
各原材料が混合されて、完全な溶液となった時点で溶媒
を蒸発乾固し、必要に応じて粉砕、篩過を行い任意の粒
度のアスパルテーム含有糊を得ることができる。When the raw materials are mixed to form a complete solution, the solvent is evaporated to dryness, and if necessary, pulverization and sieving are performed to obtain an aspartame-containing paste of any particle size.
本発明で得られるアスパルテーム含有糊の粒度は任意に
選択できるが通常、１６メツシ〜１００メツシより好ま
しくは３２〜６０メツシ程度の篩分粒度の細粒が好まし
い。Although the particle size of the aspartame-containing paste obtained in the present invention can be arbitrarily selected, fine particles having a sieving particle size of about 16 to 100 mesh, more preferably about 32 to 60 mesh are preferable.
本発明で得られるアスパルテーム含有糊は、糖類とアス
パルテーム各々の微細結晶（−次粒子）（結晶の長い方
の長さで約４０μｍ以下、好ましくは２０μｍ以下のも
のが主体である結晶）が集合した細粒（二次粒子）の形
態となったものである。The aspartame-containing glue obtained in the present invention is a collection of microcrystals (secondary particles) of sugars and aspartame (crystals mainly composed of crystals with a long length of about 40 μm or less, preferably 20 μm or less). It is in the form of fine particles (secondary particles).
（本発明の効果）
本発明のアスパルテーム含有糊は微結晶の集合した細粒
（二次粒子）なので、アスパルテームと糖が分離して甘
味むらができるおそれがなく、溶解速度は原料の糖類と
ほとんど変りなく、かつ甘味度は１例えば蔗糖の場合、
その数倍〜数１０倍であるにもかかわらず、アスパルテ
ーム独特の後味の悪さはなく、Ｒ糖の甘味とほとんど変
らないものである。(Effects of the present invention) Since the aspartame-containing paste of the present invention is fine particles (secondary particles) made up of microcrystals, there is no risk of aspartame and sugar separating and causing uneven sweetness, and the dissolution rate is almost the same as the raw material sugar. For example, in the case of sucrose, the sweetness level remains unchanged and the sweetness level is 1.
Even though it is several times to several ten times that amount, it does not have the bad aftertaste peculiar to aspartame, and the sweetness is almost the same as that of R sugar.
以下本発明を、蔗糖の場合を例にとり、実施例により具
体的に説明する。The present invention will be specifically explained below with reference to Examples, taking the case of sucrose as an example.
実施例１
蔗糖９５？及びアスパルテーム５ｆを３０％メタノール
／水混液２００ ｍｌに混合し５０℃に加温して溶解す
る。Example 1 Sucrose 95? and aspartame 5f are mixed in 200 ml of a 30% methanol/water mixture and heated to 50°C to dissolve.
完全に溶解後、５０℃の加温下に濃縮乾固し、粉砕篩過
して３０〜６０メツシの粒度のアスパルテーム含有蔗糖
を得た。After complete dissolution, the mixture was concentrated to dryness under heating at 50° C., and crushed and passed through a sieve to obtain aspartame-containing sucrose having a particle size of 30 to 60 mesh.
上記実施例で得られた本発明品の顕微鏡写真を第一図に
示す。FIG. 1 shows a micrograph of the product of the present invention obtained in the above example.
次に本発明品と対照品の水１０ｍに対する溶解所要時間
を測定し、下表に示した。溶解所要時間は粒子が肉眼で
完全に見えなくなるまでの時間を測定した。Next, the time required for dissolving the present invention product and the control product in 10 m of water was measured, and the results are shown in the table below. The time required for dissolution was determined by measuring the time until the particles became completely invisible to the naked eye.
（注）対照品は、アスパルテーム原末と蔗糖原末の５
： ９５ （Ｗ／Ｗ ）の割合での混合物（粒度的３０
〜ａ ＯＰｍ ） である。(Note) The control products are aspartame bulk powder and sucrose bulk powder.
:95 (W/W) mixture (particle size 30
~aOPm).
次に１本発明品１つまみをボランティア１０名に与え、
官能テストをした結果８人は甘味（食味）は蔗糖と同様
でアスパルテームの後味は感じなかった。２人は本発明
品が溶けている間は蔗糖と区別できない同様な甘味（食
味）であったが１日中で溶は終った時点でやや後味の悪
さを感じた。これに対して、対照品は１０名共、後味の
悪さを感じた。Next, 10 volunteers were given 1 pinch of the invented product.
As a result of a sensory test, 8 people found that the sweetness (taste) was similar to that of sucrose, and they did not notice the aftertaste of aspartame. Two people felt that while the product of the present invention was melting, it had a similar sweetness (taste) that was indistinguishable from sucrose, but once the product had finished dissolving within a day, they felt a slightly unpleasant aftertaste. On the other hand, all 10 people felt that the control product had a bad aftertaste.
実施例２
マルチトール９０２及びアスパルテーム１０グを水８０
０ ｍｌに混合し、５０℃に加温して溶解する。完全に
溶解後、５０℃の加温下に濃縮乾固し。Example 2 902 maltitol and 10 g of aspartame in 80 g of water
0 ml and warm to 50°C to dissolve. After completely dissolving, the solution was concentrated to dryness while heating at 50°C.
粉砕篩過して、３０〜６０メツシの粒度のアス・；ルテ
ーム含有マルチトールを得た。After crushing and sieving, maltitol containing as-;luteme with a particle size of 30 to 60 mesh was obtained.
この本発明品１つまみをボランティア５名に与え、官能
テストをした結果１本発明品は、マルチトールよね甘味
は高まっており、アスパラテームの後味の悪さは単なる
マルチトールとアスパルテームの混合品に比して緩和さ
れているとの感じであった。A pinch of the product of the present invention was given to 5 volunteers and a sensory test was conducted.1 The product of the present invention had a sweeter maltitol-like taste, and the aspartame had a worse aftertaste compared to a simple mixture of maltitol and aspartame. It seemed that the situation had been alleviated.
第一図は本発明で得られたアスパルテーム含有糖の細粒
の写真である。
特許出願人 日本化薬株式会社
第 １ 図Figure 1 is a photograph of fine particles of aspartame-containing sugar obtained according to the present invention. Patent applicant Nippon Kayaku Co., Ltd. Figure 1
Claims (2)
合体からなる細粒であることを特徴とするアスパルテー
ム含有糖。(1) An aspartame-containing sugar characterized by being fine particles consisting of an aggregate of fine crystals of alpa stame and fine crystals of sugar.
ーム及び糖類の両者を溶解し、次いで溶媒を蒸発乾固し
て、必要に応じて、粉砕、篩過し、アスパルテームの微
細結晶及び糖の微細結晶の集合体からなる細粒を得るこ
とを特徴とするアスパルテーム含有糖の製造法。(2) Dissolve both aspartame and saccharides in water or a mixture of water and an organic solvent, then evaporate the solvent to dryness, crush and sieve as necessary, and remove fine crystals of aspartame and saccharide. A method for producing aspartame-containing sugar, characterized by obtaining fine particles consisting of an aggregate of microcrystals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61291479A JPS63146768A (en) | 1986-12-09 | 1986-12-09 | Aspartame-containing saccharide and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61291479A JPS63146768A (en) | 1986-12-09 | 1986-12-09 | Aspartame-containing saccharide and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63146768A true JPS63146768A (en) | 1988-06-18 |
Family
ID=17769408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61291479A Pending JPS63146768A (en) | 1986-12-09 | 1986-12-09 | Aspartame-containing saccharide and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63146768A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112174911A (en) * | 2020-11-17 | 2021-01-05 | 安徽维多食品配料有限公司 | Large-particle double-sweet crystallization method |
-
1986
- 1986-12-09 JP JP61291479A patent/JPS63146768A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112174911A (en) * | 2020-11-17 | 2021-01-05 | 安徽维多食品配料有限公司 | Large-particle double-sweet crystallization method |
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