JPS63196240A - Complex sweetener - Google Patents
Complex sweetenerInfo
- Publication number
- JPS63196240A JPS63196240A JP62030431A JP3043187A JPS63196240A JP S63196240 A JPS63196240 A JP S63196240A JP 62030431 A JP62030431 A JP 62030431A JP 3043187 A JP3043187 A JP 3043187A JP S63196240 A JPS63196240 A JP S63196240A
- Authority
- JP
- Japan
- Prior art keywords
- sweetener
- stevia
- sweetness
- galactosyllactose
- weight
- 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.)
- Granted
Links
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 31
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 31
- 239000000203 mixture Substances 0.000 claims abstract description 23
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 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 claims abstract description 8
- 241000544066 Stevia Species 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 10
- 239000008101 lactose Substances 0.000 claims description 10
- 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 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 claims description 4
- 229930182830 galactose Natural products 0.000 claims description 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims 1
- FYGDTMLNYKFZSV-ANKSBSNASA-N alpha-D-Gal-(1->4)-beta-D-Gal-(1->4)-D-Glc Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-ANKSBSNASA-N 0.000 abstract description 12
- 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 4
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract 3
- FYGDTMLNYKFZSV-QGAOIPDPSA-N (2S,3R,4S,5R,6R)-2-[(2R,3R,4R,5R,6S)-4,5-Dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-QGAOIPDPSA-N 0.000 abstract 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 abstract 1
- 244000228451 Stevia rebaudiana Species 0.000 description 13
- 229920001542 oligosaccharide Polymers 0.000 description 6
- 150000002482 oligosaccharides Chemical class 0.000 description 6
- 241000186000 Bifidobacterium Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229940013618 stevioside Drugs 0.000 description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 4
- 235000019202 steviosides Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 3
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 3
- 150000003271 galactooligosaccharides Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- ATYSZLKTHMZHJA-UXLSSDPBSA-N (3R,4R,5S,6R)-6-(hydroxymethyl)-2-[(3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]-5-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxane-2,3,4-triol Chemical compound C1([C@H](O)[C@@H](O)[C@@H](O)[C@H](O1)CO)C1(O)[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO ATYSZLKTHMZHJA-UXLSSDPBSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003102 growth factor Substances 0.000 description 2
- 239000007952 growth promoter Substances 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 1
- 102000002464 Galactosidases Human genes 0.000 description 1
- 108010093031 Galactosidases Proteins 0.000 description 1
- 102000051366 Glycosyltransferases Human genes 0.000 description 1
- 108700023372 Glycosyltransferases Proteins 0.000 description 1
- 241000222051 Papiliotrema laurentii Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 1
- OMHUCGDTACNQEX-OSHKXICASA-N Steviolbioside Natural products O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(O)=O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O OMHUCGDTACNQEX-OSHKXICASA-N 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 102000005936 beta-Galactosidase Human genes 0.000 description 1
- 108010005774 beta-Galactosidase Proteins 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- JLPRGBMUVNVSKP-AHUXISJXSA-M chembl2368336 Chemical compound [Na+].O([C@H]1[C@@H](O)[C@H](O)[C@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C([O-])=O)[C@@H]1O[C@@H](CO)[C@@H](O)[C@H](O)[C@@H]1O JLPRGBMUVNVSKP-AHUXISJXSA-M 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229910052697 platinum Inorganic materials 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- QFVOYBUQQBFCRH-VQSWZGCSSA-N steviol Chemical group C([C@@]1(O)C(=C)C[C@@]2(C1)CC1)C[C@H]2[C@@]2(C)[C@H]1[C@](C)(C(O)=O)CCC2 QFVOYBUQQBFCRH-VQSWZGCSSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- -1 α-glucosyl stevioside Chemical compound 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、健康上好ましく、良質の甘味を有する複合甘
味料に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a complex sweetener that is good for health and has a high-quality sweet taste.
［従来の技術およびその問題点］
近年、腸内有用細菌であるビフィズス菌の成長促進剤と
して有効である各種オリゴ糖の開発が進められている。[Prior art and its problems] In recent years, various oligosaccharides that are effective as growth promoters of Bifidobacteria, which are useful bacteria in the intestines, have been developed.
このようなオリゴ糖としては、フラクトオリゴ糖（特開
昭５８−２０１９８０） 、ガラクトオリゴ糖（特公昭
５８−２０２６６ ）が知られており、本発明者らもま
た、この種のガラクトオリゴ糖の製造法（特開昭６０−
２５１８９６ 、特開昭６１−２３６７９０ ）、ｍｕ
法（特開昭６１−２７１９９９ ’） 、およびこれを
含む甘味料の製法（特開昭６１−２８９８５６ ’）を
既に提案している。As such oligosaccharides, fructooligosaccharide (Japanese Patent Publication No. 58-201980) and galactooligosaccharide (Japanese Patent Publication No. 58-20266) are known, and the present inventors have also developed a method for producing this type of galactooligosaccharide ( Japanese Patent Application Publication 1986-
251896, JP-A-61-236790), mu
(Japanese Unexamined Patent Publication No. 61-271999') and a method for producing a sweetener containing the same (Japanese Unexamined Patent Publication No. 61-289856') have already been proposed.
これらのオリゴ糖は主として甘味料として用いることが
意図されているが、その多くは甘味度が低く、また甘味
を充足させるために一度に多量使用すると下痢などの症
状を起こすことも知られており、これらのオリゴ糖を単
独でコーヒー、紅茶などの甘味料として用いるには問題
があった。These oligosaccharides are primarily intended to be used as sweeteners, but many of them have low sweetness and are known to cause symptoms such as diarrhea if used in large quantities at once to satisfy the sweet taste. However, there are problems in using these oligosaccharides alone as sweeteners for coffee, tea, etc.
一方、少量でも充分な甘味を有する高甘味度の各種甘味
料が知られているが、これらの貰度甘味料は一般に単独
で用いた場合に、独特の後味が残る、ボディ□感が不足
する、甘味度が高いので甘味度の調整が難しいなどの欠
点があることが指摘されており、従来はこれらの欠点を
補うために、蔗糖、ブドウ糖、果糖、乳糖などの天然糖
類を１種または２種以上配合する方法がとられている。On the other hand, various high-intensity sweeteners are known that have sufficient sweetness even in small amounts; however, when these sweeteners are used alone, they generally leave a unique aftertaste and lack a body feel. It has been pointed out that there are disadvantages such as difficulty in adjusting the sweetness due to the high sweetness. Conventionally, in order to compensate for these disadvantages, one or two types of natural sugars such as sucrose, glucose, fructose, and lactose have been added. A method is used in which more than one species is mixed.
［発明の目的コ
本発明は、ビフィズス菌の成長促進剤として有効なオリ
ゴ糖を含み、しかも下痢などの症状を起こさない適正使
用量においても充分な甘味を有し、さらに低カロリーで
あると共に従来甘味料の上記各種欠点のない、健康上有
益で良質の甘味を有する甘味料を提供することを目的と
する。[Purpose of the Invention] The present invention contains an oligosaccharide that is effective as a growth promoter for bifidobacteria, has sufficient sweetness even when used in an appropriate amount that does not cause symptoms such as diarrhea, is low in calories, and is superior to conventional It is an object of the present invention to provide a sweetener that is beneficial for health and has a high-quality sweet taste without the above-mentioned drawbacks of sweeteners.
し発明の構成］
本発明は、式
で表わされる〇−β−Ｄ−ガラクトピラノシルー（１→
４）−〇−β−Ｄ−ガラクトピラノシルー（１→４）−
Ｄ−グルコース（以下、４′−ガラクトシルラクトース
という、）を主成分とする糖組成物と、ステビア（Ｓｔ
ｅｖｉａ）抽出物またはその誘導体（以下、ステビア甘
味成分という、）とを含むことを特徴とする複合甘味料
である。Structure of the Invention] The present invention provides 〇-β-D-galactopyranosyl (1→
4) -〇-β-D-galactopyranosyl(1→4)-
A sugar composition containing D-glucose (hereinafter referred to as 4'-galactosyllactose) as a main component and stevia (St
Stevia) extract or its derivative (hereinafter referred to as Stevia sweetening component).
本発明に用いる糖組成物は、４′ −ガラクトシルラク
トースを主成分とするものであるが、グルコース、ガラ
クトース、ラクトース等の単′Ｎ、ｌｔたは２Ｗ、ある
いは他のオリゴ糖を含んでいてもよい、４′ −ガラク
トシルラクトースの製法としては、クリプトコッコカス
・ローレンテイ・バラエテ！−ローレンテイ（Ｃｒｉｐ
ｔｏｃｏｃｃｕｓ ＩａｕｒｅｎｔｉｉＶａｒ、 Ｉａ
ｕｒｅｎｔｉｉ）ＯＫ Ｎ −４株（微工研菌寄第７６
２９号）をラクトースを含む培地で培養する方法（！Ｆ
！開昭６０−２５１８９６ ） 、上記面体またはその
由来物とラクトースを反応させる方法（特開昭６１−２
３６７９０ ）、さらに上記菌体またはその由来物とラ
クトースを反応させる際に、クリベロマイセス（ＫＩｕ
ｙＶｅｒＯｍｙｃｅｓ ）属に属する微生物を併用する
方法（特開昭６１−２７１９９９ ）が知られている。The sugar composition used in the present invention has 4'-galactosyllactose as its main component, but may also contain mono'N, lt or 2W, such as glucose, galactose, lactose, or other oligosaccharides. A good method for producing 4′-galactosyllactose is Cryptococcocus laurentii varatea! - Laurentei (Crip
tococcus Iaurentii Var, Ia
urentii) OK N-4 strain (Feikoken Bacterium No.
29) in a medium containing lactose (!F
! 1988-251896), a method for reacting the above-mentioned face piece or its derivative with lactose (Japanese Patent Application Laid-Open No. 61-251)
36790), and when reacting the above bacterial cells or their derivatives with lactose, Kluveromyces (KIu
A method is known in which microorganisms belonging to the genus yVerOmyces are used in combination (Japanese Patent Application Laid-open No. 271999/1983).
本発明においては、これらの方法により得られた糖組成
物をそのまま用いることもできるが、適当な精製手段に
よって４′ −ガラクトシルラクトースの濃度を高めた
もの、あるいは糖組成物中に残存するラクトースをβ−
ガラクトシダーゼによりグルコースとガラクトースに分
解させたものなどを用いることができる。In the present invention, the sugar compositions obtained by these methods can be used as they are, but the 4'-galactosyllactose concentration can be increased by appropriate purification means, or the lactose remaining in the sugar composition can be used. β-
Those decomposed into glucose and galactose by galactosidase can be used.
本発明に用いるステビア甘味成分は菊科多年性植物であ
るステビア・レバウディアナ・ベルトニー（Ｓｔｅｖｉ
ａ Ｒｅｂａｕｄｉａｎａ ＢｅｒＬｏｎｉ ）に含有
される甘味成分の総称であり、成分としては、ステビオ
サイド、レバウディオサイドＡおよび同じステビオール
骨格を有する５種のものがある。またその誘導体として
はアルカリ加水分解物であるステビオールビオサイドや
糖転拶酵素による合成物であるα−グルコシルステビオ
サイドがある。The stevia sweetening ingredient used in the present invention is Stevia rebaudiana bertoni (Stevi), which is a perennial plant of the Chrysanthemum family.
Rebaudiana BerLoni) is a general term for the sweetness components contained in Rebaudiana BerLoni), and the components include stevioside, rebaudioside A, and five types having the same steviol skeleton. Further, its derivatives include steviolbioside, which is an alkaline hydrolyzate, and α-glucosyl stevioside, which is a compound synthesized by glycosyltransferase.
本発明の複合甘味料における４′ −ガラクトシルラク
トースを主成分とするＷ組成物とステビア甘味成分の配
合比は、上記糖組成物の糖組成比およびステビア甘味成
分、さらに用途、使用目的に応じて定められるべきもの
で特に限定し難いが、通常は上記糖組成物１００重量部
に対し、ステビア甘味成分０．１〜１０重量部の範囲で
ある０例えば蔗糖に代わる甘味料としては、４′ −ガ
ラクトシルラクトースを９５重量％以上含む１Ｈｆｌ成
物１００ｆｉｉ部に対しては、甘味度が砂糖の１０〜２
００倍のステビオサイドの場合、０．３〜１重量部の範
囲が好ましく、４′ −ガラクトシルラクトース６１重
量％、グルコースおよびガラクトース３３重量％、ラク
トース５！１量％の糖組成物１００重量部に対しては、
上記ステビオサイドの場合、０．２〜１重量部の範囲が
好ましい。The blending ratio of the W composition containing 4'-galactosyllactose as a main component and the stevia sweetening component in the complex sweetener of the present invention depends on the sugar composition ratio and the stevia sweetening component of the sugar composition, as well as the use and purpose of use. Although it is difficult to specifically limit the amount as per 100 parts by weight of the sugar composition, it is usually in the range of 0.1 to 10 parts by weight of the stevia sweetening component.For example, as a sweetener to replace sucrose, 4'- For 100 fii parts of 1Hfl composition containing 95% by weight or more of galactosyllactose, the sweetness level is 10 to 2 times that of sugar.
In the case of 00x stevioside, the range is preferably 0.3 to 1 part by weight, based on 100 parts by weight of a sugar composition containing 61% by weight of 4'-galactosyllactose, 33% by weight of glucose and galactose, and 5.1% by weight of lactose. Well,
In the case of the above-mentioned stevioside, the amount is preferably in the range of 0.2 to 1 part by weight.
本発明の甘味料組成物に他の甘味料あるいは分散剤、賦
形剤、香料、着色料等を添加することも可能である。It is also possible to add other sweeteners or dispersants, excipients, flavors, colorants, etc. to the sweetener composition of the present invention.
［作用コ
４′ −ガラクトシルラクトースは低カロリーでそれを
含む糖組成物は蔗糖の０．３〜０．５倍の甘味度しかな
い。本発明の複合甘味料によれば、ステビア甘味成分の
添加によって甘味料全体としての甘味度が高まり、ビフ
ィズス菌成長因子としての４′ −ガラクトシルラクト
ースを含む甘味料を下痢などの症状を起こさない適正使
用量で飲料用低カロリー甘味料として用いることが可能
となる。[Effects] 4'-Galactosyllactose is low in calories, and a sugar composition containing it has only 0.3 to 0.5 times the sweetness of sucrose. According to the complex sweetener of the present invention, the sweetness of the sweetener as a whole increases by adding the stevia sweetening component, and the sweetener containing 4'-galactosyllactose as a bifidobacteria growth factor can be used in an appropriate manner that does not cause symptoms such as diarrhea. The amount used makes it possible to use it as a low-calorie sweetener for beverages.
また、ステビア甘味成分は単独で用いた場合、後味に苦
味が残り、また甘味の発現が遅いという欠点があり、蔗
糖、ブドウ糖、果糖などの天然糖類甘味料と併用しても
、ステビア甘味成分の長所を生かした上でその欠点を完
全に除去した複合甘味料は得られていないが、４′ −
ガラクトシルラクトースを主成分とする糖組成物との組
合せで、これらの欠点が解消され、良質の甘味料が得ら
れることが見い出された。また、ステビア甘味成分は甘
味度が高いのでこれ単独では甘味度の調整が難しいとい
う問題があったが、この問題も本発明に−よって解消さ
れる。In addition, when used alone, the stevia sweetening component has the disadvantage of leaving a bitter aftertaste and slowing the onset of sweetness. Although a complex sweetener that takes advantage of its strengths and completely eliminates its drawbacks has not been obtained, 4′ −
It has been found that in combination with a sugar composition containing galactosyllactose as a main component, these drawbacks can be overcome and a high-quality sweetener can be obtained. Further, since the stevia sweet component has a high degree of sweetness, there was a problem in that it was difficult to adjust the degree of sweetness using only this component, but this problem is also solved by the present invention.
［実施例］
以下に本発明の実施例を示すが、本発明はこれに限定さ
れるものではない。[Example] Examples of the present invention are shown below, but the present invention is not limited thereto.
５０ｏＩＩｊｌ容三角フラスコに第１表に示す組成の培
地１００ｎｊを入れて滅菌したものに、ＭＹ寒天斜面培
地に予め２日間、前培養したクリプトコツカス・ローレ
ンティ・バラエティ・ローレンティ０ＫＮ−４（Ｂ＆工
研菌寄第７６２９号）を−白金耳植菌し、３０℃で６日
間ロータリー振とう培養器で培養した。A sterilized 50oIIjl Erlenmeyer flask was filled with 100nj of a medium having the composition shown in Table 1, and Cryptococcus laurentii variety laurentii 0KN-4 (B & Koken Bacteria No. 7629) was inoculated in a platinum loop and cultured at 30°C for 6 days in a rotary shaking incubator.
得られた培養物を遠心分離機にて遠心分［（８０００ｒ
ｐｎ 、１０分）を行ない、上澄液を得た。この上澄液
の組成はラクトース３．０重量％、前記（Ｉ）式で表わ
される４′ −ガラクトシルラクトース５．０重量％、
全糖として糖分は８．０ｇ含まれていた。The obtained culture was centrifuged in a centrifuge [(8000r
pn, 10 minutes) to obtain a supernatant. The composition of this supernatant was 3.0% by weight of lactose, 5.0% by weight of 4'-galactosyllactose represented by the above formula (I),
Sugar content was 8.0g as total sugar.
第」−六
ラクトース １（ｌｏｇＮ Ｈ４Ｃｊ
２０酵母エキス
０．２ａＫＨ２ＰＯ４０，８９
Ｎａ ＨＰＯ４−１２Ｈ２００，３９Ｍ９Ｓ０ ・
７ Ｈ２Ｏ０，０２（１水
１ ρＯＨθ、Ｏ
得られたガラクトオリゴ糖を含む上澄液１０００（Ｊを
ｐＨ６，０に調整した後、クリベロマイセス・ラクチス
由来のβ−ガラクトシダーゼ（商品名Ｌａｃｔａｓｅ
−ＧＯＤＯ−ＹＮＬ ；合同酒精製）５９を添加し、３
０℃で３時間反応させた０反応終了後、５分間沸騰水洛
中につけ酵素を失活させた９反応液中の糖組成は、単糖
（グルコース、ガラクトース） ３３．３重亘％、ラク
トース５．５ ｆｆｉ量％、前記（Ｉ＞式で表わされる
４′ −ガラクトシルラクトース６１．２重量％で、全
糖として糖分は８０ｇ含まれていた。この反応液を活性
炭脱色、イオン交換樹脂による脱塩操作を実施した後、
真空濃縮し、水分２５重量％の液状物を得た。6th lactose 1 (logN H4Cj
20 yeast extract
0.2aKH2PO40,89 Na HPO4-12H200,39M9S0 ・
7 H2O0,02 (1 water
1 ρOHθ, O After adjusting the obtained supernatant containing galacto-oligosaccharides to pH 6.0, β-galactosidase derived from Culiveromyces lactis (trade name
-GODO-YNL; Joint Sake Refining) 59 is added, and 3
After the 0 reaction, which was carried out at 0°C for 3 hours, the enzyme was deactivated by immersing it in boiling water for 5 minutes. .5 ffi amount%, 61.2% by weight of 4'-galactosyllactose represented by the above formula (I>), and the total sugar content was 80g.The reaction solution was decolorized with activated carbon and desalted with an ion exchange resin. After performing the operation,
It was concentrated in vacuo to obtain a liquid material with a water content of 25% by weight.
実施例２１血豆１
上記実施例１で得られた糖組成物（水分２５：ｉ量％を
含む） １ｏｏｚ量部に対し、０．４６重量部のステ
ビア（商品名ＳＫスィートＺ：山陽国策パルプ製、砂糖
の１１０倍の甘味度）を添加した本発明甘味料（Ａ）を
８ｇ、砂Ｗ １００重量部とステビア０．９１重量部の
混合甘味料ＣＢ＞を３９、ステビア単独甘味料（Ｃ）を
０．０５５（ｌ用いて、各１２５１ρのコーヒー、紅茶
による官能評価を１２名のパネルで実施した。Example 21 Blood Bean 1 0.46 parts by weight of stevia (trade name SK Sweet Z, manufactured by Sanyo Kokusaku Pulp) per 1 oz of the sugar composition obtained in Example 1 (containing 25:i% water) 8 g of the sweetener of the present invention (A) to which 110 times the sweetness of sugar) was added, a mixed sweetener CB>39 of 100 parts by weight of sand W and 0.91 part by weight of stevia, and a sweetener of stevia alone (C) Using 0.055 (l), a sensory evaluation of coffee and black tea of 1251 ρ each was conducted on a panel of 12 people.
結果を第２表に示した。The results are shown in Table 2.
第２表 評価別人数
第２表に示すように本発明の甘味料（Ａ）は味質の点で
すぐれた甘味料であった。Table 2: Number of people evaluated As shown in Table 2, the sweetener (A) of the present invention was an excellent sweetener in terms of taste quality.
［発明の効果］
以上説明した通り、本発明の複合甘味料は、ビフィズス
菌成長因子としての４′−ガラクトシルラクトースを含
む甘味料の甘味度不足が補われ、しかもステビア単独で
用いる際の欠点がないので、健康上有益であると同時に
、味質もすぐれた甘味料である。[Effects of the Invention] As explained above, the composite sweetener of the present invention compensates for the lack of sweetness of sweeteners containing 4'-galactosyllactose as a bifidobacteria growth factor, and also overcomes the drawbacks of using stevia alone. It is a sweetener that is not only beneficial for health but also has excellent taste.
Claims (3)
４）−Ｏ−β−Ｄ−ガラクトピラノシル−（１→４）−
Ｄ−グルコースを主成分とする糖組成物と、ステビア抽
出物またはその誘導体とを含むことを特徴とする複合甘
味料。(1) ▲There are mathematical formulas, chemical formulas, tables, etc.▼ O-β-D-galactopyranosyl-(1→
4) -O-β-D-galactopyranosyl-(1→4)-
A complex sweetener comprising a sugar composition containing D-glucose as a main component and a stevia extract or a derivative thereof.
重量部のステビア抽出物またはその誘導体を含む特許請
求の範囲第（１）項に記載の複合甘味料。(2) 0.1 to 10 parts by weight per 100 parts by weight of the sugar composition
A complex sweetener according to claim 1, comprising parts by weight of stevia extract or a derivative thereof.
びラクトースのいずれか１種または２種以上を含む特許
請求の範囲第（１）項または第（２）項に記載の複合甘
味料。(3) The composite sweetener according to claim (1) or (2), wherein the sugar composition contains one or more of glucose, galactose, and lactose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62030431A JPS63196240A (en) | 1987-02-12 | 1987-02-12 | Complex sweetener |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62030431A JPS63196240A (en) | 1987-02-12 | 1987-02-12 | Complex sweetener |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63196240A true JPS63196240A (en) | 1988-08-15 |
| JPH0582188B2 JPH0582188B2 (en) | 1993-11-17 |
Family
ID=12303755
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62030431A Granted JPS63196240A (en) | 1987-02-12 | 1987-02-12 | Complex sweetener |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63196240A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55114271A (en) * | 1979-02-22 | 1980-09-03 | Ougontou:Kk | Refining method of taste for natural sweetener |
| JPS5840066A (en) * | 1981-09-04 | 1983-03-08 | Fuji Food:Kk | Low-caloric composite natural sweetening agent |
| JPS60251896A (en) * | 1984-05-30 | 1985-12-12 | Nisshin Seito Kk | Preparation of galactooligosaccharide |
-
1987
- 1987-02-12 JP JP62030431A patent/JPS63196240A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55114271A (en) * | 1979-02-22 | 1980-09-03 | Ougontou:Kk | Refining method of taste for natural sweetener |
| JPS5840066A (en) * | 1981-09-04 | 1983-03-08 | Fuji Food:Kk | Low-caloric composite natural sweetening agent |
| JPS60251896A (en) * | 1984-05-30 | 1985-12-12 | Nisshin Seito Kk | Preparation of galactooligosaccharide |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0582188B2 (en) | 1993-11-17 |
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