KR100388824B1 - Agglomerated erythritol powder composition having improved flavor and preparation process thereof - Google Patents
Agglomerated erythritol powder composition having improved flavor and preparation process thereof Download PDFInfo
- Publication number
- KR100388824B1 KR100388824B1 KR10-2000-0041135A KR20000041135A KR100388824B1 KR 100388824 B1 KR100388824 B1 KR 100388824B1 KR 20000041135 A KR20000041135 A KR 20000041135A KR 100388824 B1 KR100388824 B1 KR 100388824B1
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- South Korea
- Prior art keywords
- erythritol
- weight
- composition
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- aspartame
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- 239000004386 Erythritol Substances 0.000 title claims abstract description 43
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 title claims abstract description 43
- 235000019414 erythritol Nutrition 0.000 title claims abstract description 43
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 title claims abstract description 43
- 229940009714 erythritol Drugs 0.000 title claims abstract description 43
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 239000000843 powder Substances 0.000 title claims description 14
- 239000000796 flavoring agent Substances 0.000 title description 10
- 235000019634 flavors Nutrition 0.000 title description 10
- 238000002360 preparation method Methods 0.000 title 1
- 239000003765 sweetening agent Substances 0.000 claims abstract description 37
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 36
- 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 claims abstract description 21
- 108010011485 Aspartame Proteins 0.000 claims abstract description 15
- 239000000605 aspartame Substances 0.000 claims abstract description 15
- 235000010357 aspartame Nutrition 0.000 claims abstract description 15
- 229960003438 aspartame Drugs 0.000 claims abstract description 15
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 14
- 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 claims abstract description 6
- 235000019204 saccharin Nutrition 0.000 claims abstract description 6
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940081974 saccharin Drugs 0.000 claims abstract description 6
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims abstract description 6
- 229940013618 stevioside Drugs 0.000 claims abstract description 6
- 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 claims abstract description 6
- 235000019202 steviosides Nutrition 0.000 claims abstract description 6
- QDGAVODICPCDMU-UHFFFAOYSA-N 2-amino-3-[3-[bis(2-chloroethyl)amino]phenyl]propanoic acid Chemical compound OC(=O)C(N)CC1=CC=CC(N(CCCl)CCCl)=C1 QDGAVODICPCDMU-UHFFFAOYSA-N 0.000 claims abstract description 5
- 150000005846 sugar alcohols Chemical class 0.000 abstract description 10
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 abstract description 8
- 239000000905 isomalt Substances 0.000 abstract description 8
- 235000010439 isomalt Nutrition 0.000 abstract description 8
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 abstract description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000811 xylitol Substances 0.000 abstract description 6
- 235000010447 xylitol Nutrition 0.000 abstract description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract description 6
- 229960002675 xylitol Drugs 0.000 abstract description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 5
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 abstract description 5
- 239000000832 lactitol Substances 0.000 abstract description 5
- 235000010448 lactitol Nutrition 0.000 abstract description 5
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol 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-JVCRWLNRSA-N 0.000 abstract description 5
- 229960003451 lactitol Drugs 0.000 abstract description 5
- 235000010356 sorbitol Nutrition 0.000 abstract description 5
- 239000000600 sorbitol Substances 0.000 abstract description 5
- 239000000845 maltitol Substances 0.000 abstract description 4
- 235000010449 maltitol Nutrition 0.000 abstract description 4
- 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 abstract description 4
- 229940035436 maltitol Drugs 0.000 abstract description 4
- 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 abstract description 3
- 229930195725 Mannitol Natural products 0.000 abstract description 3
- 239000000594 mannitol Substances 0.000 abstract description 3
- 235000010355 mannitol Nutrition 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 11
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 9
- 235000009508 confectionery Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 241000220259 Raphanus Species 0.000 description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229960005190 phenylalanine Drugs 0.000 description 5
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 235000014510 cooky Nutrition 0.000 description 4
- 208000002925 dental caries Diseases 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000020824 obesity Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 229960002920 sorbitol Drugs 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- -1 for example Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Natural products C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- XMXOIHIZTOVVFB-JIZZDEOASA-L disodium;(2s)-2-aminobutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CC([O-])=O XMXOIHIZTOVVFB-JIZZDEOASA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960002898 threonine Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/26—Saccharin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/24—Non-sugar sweeteners
- A23V2250/262—Stevioside
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6412—Isomaltitol, palatinit
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6416—Maltitol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6418—Mannitol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 에리스리톨 100 중량부에 대해 L-페닐알라닌, 에틸말톨 등을 0.1∼10 중량부 첨가하여 제조된 분말과립상 에리스리톨 감미료 조성물을 제공하는 것으로, 또한 상기 조성물에 자일리톨, 만니톨, 이소말트, 말티톨, 락티톨, 솔비톨 등에서 선택된 1종 이상의 당알코올 1∼400 중량부를 더욱 포함할 수 있고, 한편 상기 조성물에 아스파탐, 스테비오사이드, 사카린 등에서 선택된 1종 이상의 고감미도 감미료 0.5∼10 중량부를 더욱 포함함을 특징으로 하는 분말과립상 에리스리톨 감미료 조성물을 제공하는 것이다.The present invention provides a powdered granular erythritol sweetener composition prepared by adding 0.1 to 10 parts by weight of L-phenylalanine, ethyl maltol and the like with respect to 100 parts by weight of erythritol, and further comprising xylitol, mannitol, isomalt, maltitol, It may further comprise 1 to 400 parts by weight of one or more sugar alcohols selected from lactitol, sorbitol, and the like, while the composition further comprises 0.5 to 10 parts by weight of one or more high sweetness sweeteners selected from aspartame, stevioside, saccharin, and the like. It is to provide a powdered granular erythritol sweetener composition.
Description
본 발명은 풍미를 강화한 에리스리톨 감미료 조성물에 관한 것으로, 더욱 상세히는 저 칼로리, 저 충치성이고 비만, 당뇨환자에게 유용한 당알코올류나 팔라티노스 등을 첨가하여 제조된 감미료 조성물에 관한 것이다.The present invention relates to an erythritol sweetener composition with enhanced flavor, and more particularly, to a sweetener composition prepared by adding sugar alcohols, palatinose, etc., which are useful for low calorie, low caries, obesity and diabetes patients.
이는 에리스리톨 감미료 조성물을 이용하여, 설탕과 유사한 풍미를 가지면서 제품의 풍미를 강화시키는 설탕 대체 감미료로서 캔디, 껌, 쵸콜릿 등의 과자류, 비스킷, 빵, 케익, 쿠키 등의 밀가루 제품, 빙과류, 음료, 탁상용 감미료, 정제(tablet) 등의 각종 식품에 응용할 수 있는 감미료 조성물에 관한 것이다.It is a sugar substitute sweetener that uses the erythritol sweetener composition to enhance the flavor of the product while having a sugar-like flavor, and is a confectionary such as candy, gum, chocolate, flour products such as biscuits, bread, cakes, cookies, ice cream, beverages, The present invention relates to a sweetener composition applicable to various foods such as table top sweeteners and tablets.
감미료로서 널리 사용되어진 설탕은 충치를 유발하는 것은 물론 칼로리가 4.0 kcal/g 으로 높아서 비만이나 성인병을 유발하는 문제를 내포하고 있다. 따라서, 최근 이런 문제가 야기되면서 설탕을 함유하지 않은 저 칼로리 식품이 다수 개발되어 시판되고 있다. 예를 들면, 충치 억제 효과가 있는 케찹(한국특허 공개번호 1997-5113호), 당알코올류를 사용한 쵸콜렛 제조(한국특허 공개번호 1999-700412호) 등을 들 수 있다.Sugar, which is widely used as a sweetener, not only causes tooth decay, but also has a high calorie value of 4.0 kcal / g, which causes obesity and adult diseases. Therefore, a recent low-calorie foods that do not contain sugar have been developed and marketed due to such a problem. For example, ketchup (Korean Patent Publication No. 1997-5113) which has a caries suppression effect, chocolate manufacture using sugar alcohols (Korean Patent Publication No. 1999-700412), etc. are mentioned.
캔디형태의 다이어트 보조식품(한국특허 공개번호 2000-21040호) 등이 있으며 여기에는 자일리톨을 비롯한 당알코올류가 사용되고 있다. 그러나, 이들 당알코올류 예를 들면, 에리스리톨, 자일리톨, 이소말트, 락티톨, 솔비톨 등을 주재로 사용하는 감미료는 이들을 사용한 제품(과자류, 음료, 빙과류 등)의 고유의 풍미를 감소시키며, 정미성 및 기호성에서 설탕을 사용해서 만든 제품보다 질적인 면에서 떨어지는 결점이 있다.There are candy type diet supplements (Korean Patent Publication No. 2000-21040) and sugar alcohols including xylitol are used. However, sweeteners based on these sugar alcohols such as erythritol, xylitol, isomalt, lactitol, sorbitol, etc., reduce the inherent flavor of products (sweets, drinks, ice cream, etc.) using them, And in palatability, there is a defect in quality than the product made using sugar.
또, 고감미도 감미료 예를 들면, 아스타팜, 스테비오사이드, 사카린 등을 다량 사용한 감미료는 후미에 강한 단맛이 오래 지속되며 기호적인 면에서 바람직하지 않는 결점이 있다. 감미면에서의 이러한 문제점 외에도 종래의 감미료 조성물들이 결정 형태로 구성되어진 것들은 물에 대한 용해성이 떨어져 용해 시간이 오래 걸리는 결점이 있다.In addition, sweeteners using a high sweetness sweetener, for example, aspartame, stevioside, saccharin, etc., have a long-lasting sweet taste and are undesirable in terms of taste. In addition to these problems in terms of sweetness, those conventional sweetener compositions composed in crystalline form have a drawback in that they dissolve in water and take a long time to dissolve.
일본 특개평 1-171455호에 개시된 조성물은 고감미도 감미료를 에리스리톨 결정의 표면에 피복한 것으로 에리스리톨 결정의 용해시 시간이 오래 걸리는 단점이 있고 제품에 적용하는 경우 제품의 특성에 따라 고유의 풍미가 감소하여 설탕과 유사한 단맛을 제공하지 못하는 결점이 있다.The composition disclosed in Japanese Patent Application Laid-open No. Hei 1-171455 is coated with a high sweetness sweetener on the surface of the erythritol crystal, which takes a long time to dissolve the erythritol crystal, and when applied to the product, the inherent flavor decreases depending on the characteristics of the product. There is a drawback that can not provide a sweet taste similar to sugar.
최근 설탕의 과잉 섭취로 인해 충치, 비만의 증대 및 당뇨병의 증가 등 건강상 위해가 거론되고 있어, 설탕의 섭취량을 줄이기 위해 일부, 또는 전부를 저 칼로리, 저 충치성인 당알코올류 (예를 들면, 이소말트, 솔비톨, 말티톨, 락티톨, 자일리톨 등), 팔라티노스 및 고감미도 감미료 등이 함께 사용되고 있지만, 기호성과 정미성에서 설탕을 사용해 만든 제품과 같은 효과를 얻을 수는 없다.In recent years, excessive consumption of sugar has led to health risks such as tooth decay, obesity, and increased diabetes.In order to reduce sugar intake, some or all of low-calorie, low-carbohydrate sugar alcohols (eg, Isomalt, sorbitol, maltitol, lactitol, xylitol, etc.), palatinose, and high sweetness sweeteners are used together, but they cannot achieve the same effect as sugar-made products in palatability and taste.
한편, 당알코올류를 고농도로 사용한 경우, 단순하면서도 톡 튀는(sharp한) 단맛이나 제품의 풍미 감소 등 바람직하지 않은 경향이 있는 반면, 저 농도로 사용하는 경우는 고 감미도 감미료를 다량 사용해야 하는 어려움이 있다. 그러나, 고감미도 감미료를 다량 사용한 경우, 후미에 강한 단맛이 오래 지속되고, 특유의 씁씁한 맛이 남는 단점이 나타난다.On the other hand, when high concentrations of sugar alcohols are used, they tend to be undesirable, such as simple but sharp sweetness or reduced flavor of the product.However, when used at low concentrations, it is difficult to use a large amount of high sweetness sweeteners. have. However, when a large amount of high sweetness sweetener is used, a strong sweetness lasts a long time, and a unique bitter taste remains.
따라서 본 발명이 이루고자 하는 기술적 과제는 상기 언급한 종래 기술의 단점을 개선하고, 저 비용의 간단한 방법에 의해 제품의 풍미증강 및 용해성이 좋은 에리스리톨 감미료 조성물을 제조하는 방법 및 그 감미료 조성물을 제공하는 것이다.Therefore, the technical problem to be achieved by the present invention is to improve the disadvantages of the prior art mentioned above, and to provide a method for producing an erythritol sweetener composition having good flavor enhancement and solubility by a simple method of low cost and a sweetener composition thereof. .
본 발명의 목적은 에리스리톨 100 중량부에 대해 L-페닐알라닌, 에틸말톨 또는 이들의 혼합물 0.1∼10 중량부 및 아스파탐, 스테비오사이드, 사카린 등에서 선택된 1종 이상의 고감미도 감미료 0.5∼10 중량부를 첨가하여 제조된 분말과립상 에리스리톨 감미료 조성물을 제공하는 것이다.An object of the present invention is prepared by adding 0.1 to 10 parts by weight of L-phenylalanine, ethyl maltol or mixtures thereof and 0.5 to 10 parts by weight of one or more high sweetness sweeteners selected from aspartame, stevioside, saccharin and the like based on 100 parts by weight of erythritol. It is to provide a powder granular erythritol sweetener composition.
또한, 본 발명은 상기 조성물에 자일리톨, 만니톨, 이소말트, 말티톨, 락티톨, 솔비톨 등에서 선택된 1종 이상의 당알코올 1∼400 중량부를 더욱 포함함을 특징으로 하고, 또한 아스파탐, 스테비오사이드, 사카린 등에서 선택된 1종 이상의 고감미도 감미료 0.5∼10 중량부를 더욱 포함함을 특징으로 한다.In addition, the present invention is characterized in that the composition further comprises 1 to 400 parts by weight of one or more sugar alcohols selected from xylitol, mannitol, isomalt, maltitol, lactitol, sorbitol and the like, and is also selected from aspartame, stevioside, saccharin, and the like. It further comprises 0.5 to 10 parts by weight of one or more high sweetness sweetener.
한편, 본 발명은 상기 감미료 조성물을 이용하여 제조된 껌, 캔디, 쿠키, 음료수, 빵, 빙과, 분말과즙 등의 저 칼로리 식품을 제공한다.On the other hand, the present invention provides a low-calorie food such as gum, candy, cookies, beverages, bread, frozen dessert, powdered juice prepared using the sweetener composition.
이하 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 유동층 과립기 (Agglomerator)를 이용해 L-페닐알라닌, 에틸말톨 등을 균일하게 함유하는 분말과립상 에리스리톨 조성물을 제조하는 방법에 관한 것으로, 상세하게는 고순도 에리스리톨 분말에 고감미도 감미제 및 L-페닐알라닌, 에틸말톨을 첨가해서 얻을 수 있는 에리스리톨 함유 조성물을 특징으로 하는 분말 과립상 에리스리톨 조성물의 제조 방법이다.The present invention relates to a method for producing a powder granular erythritol composition containing L-phenylalanine, ethyl maltol, and the like uniformly using a fluidized bed granulator. Specifically, the high-purity erythritol powder has a high sweetness sweetener and L-phenylalanine. It is a manufacturing method of the powder granular erythritol composition characterized by the erythritol containing composition obtained by adding ethyl maltol.
본 발명에 사용되는 에리스리톨은 통상 발효법에 의해 제조된 것이 사용되지만, 화학적 합성법, 또는 그 외의 방법에 의해 제조된 것으로도 사용할 수 있다. 본 에리스리톨 조성물을 제조할 때, 원료로서 사용하는 고순도 에리스리톨은 순도가 95% 이상의 것이 사용된다. 또한, 고순도 에리스리톨의 형태는 반드시 분말상이어야 한다.The erythritol used in the present invention is usually one produced by a fermentation method, but can also be used by one produced by a chemical synthesis method or other methods. When manufacturing this erythritol composition, the high purity erythritol used as a raw material has a purity of 95% or more. In addition, the form of high purity erythritol must be powdery.
고감미도 감미료로서는 아스파탐, 스테비오사이드, 사카린, 아세설패임 K 등을 V형 또는 수직원통형 등의 분체 혼합기를 이용해 혼합하며, 필요에 따라 가온 용해후 분산 분무(spray)시키면서 혼합 작업을 행한다. L-페닐알라닌, 에틸말톨은 분말 또는 가온 용해 후 수용액으로 혼합한다. 이때 건조기는 일반적인 열풍건조기, 유동층 과립건조기 등을 사용하면 좋다.As a high sweetness sweetener, aspartame, stevioside, saccharin, acesulfaim K and the like are mixed using a powder mixer such as V-type or vertical cylindrical type, and, if necessary, mixing is performed while dissolving spraying after heating and dissolving. L-phenylalanine and ethyl maltol are mixed into aqueous solution after powder or warm dissolution. In this case, the dryer may be a general hot air dryer or a fluidized bed granulator.
위와 같이 특별한 장치를 필요로 하지 않고 일반적인 건조 방법을 행하여 분말과립상의 에리스리톨 조성물을 제조 할 수 있다. 제조시 온도, 습도가 지나치게 높으면, 에리스리톨 분말 표면이 녹아 끈적이게 되며 큰 덩어리가 생기며, 착색의 원인으로도 된다.It is possible to produce a powder granule erythritol composition by performing a general drying method without requiring a special device as described above. If the temperature and humidity are too high at the time of manufacture, the surface of the erythritol powder melts and becomes sticky, and a large lump is formed, which may cause coloring.
본 조성물을 제조하는 경우, L-페닐알라닌, 에틸말톨의 비율은 임의로 첨가하는 것이 가능하지만, 바람직한 비율은 에리스리톨 100 중량부에 대해 L-페닐알라닌, 에틸말톨이 0.1∼10 중량부가 되도록 첨가한다. 0.1 중량부 이하인 것은 식품첨가물로서의 효과가 미미하며, 10 중량부를 초과하면 강한 단맛으로 에리스리톨 고유의 특성을 느낄 수가 없게 된다.When producing this composition, although the ratio of L-phenylalanine and ethyl maltol can be added arbitrarily, a preferable ratio is added so that L-phenylalanine and ethyl maltol may be 0.1-10 weight part with respect to 100 weight part of erythritol. If it is 0.1 parts by weight or less, the effect as a food additive is insignificant, and if it exceeds 10 parts by weight, the sweetness of the erythritol inherent properties cannot be felt.
일반적으로, 고감미도 감미료 및 L-페닐알라닌, 에틸말톨의 첨가량은 비교적 적고, 당알코올류의 첨가량은 많게 된다. 또, 첨가하는 당알코올류나 팔라티노스 및 고감미도 감미료는 통상 한 종류지만, 필요에 따라서 여러 종류를 동시에 함께 첨가해도 좋다.Generally, the addition amount of high sweetness sweetener, L-phenylalanine, and ethyl maltol is relatively small, and the addition amount of sugar alcohols becomes large. Moreover, although the sugar alcohols, the palatinose, and the high sweetness sweetener to add are one type normally, you may add several types together simultaneously as needed.
본 발명에 사용되는 팔라티노스나 당알코올류는 결정형태가 아닌 분말로서 에리스리톨, 이소말트, 솔비톨, 말티톨, 자일리톨, 락티톨, 만니톨 등에서 선택되며, 고감미도 감미료는 아스파탐, 스테비오사이드, 사카린, 아세설패임 K 등에서 선택된다.The palatinose or sugar alcohols used in the present invention are selected from erythritol, isomalt, sorbitol, maltitol, xylitol, lactitol, mannitol, and the like as powders, not in crystalline form. K and the like.
본 발명의 저 칼로리 감미료 조성물은 분말 또는 과립 형태로 이용되며, 감미를 필요로 하는 모든 식품에 사용하는 것이 가능하고, 그 예로서는 캔디, 껌, 쿠키 등의 과자류, 음료수, 빵, 케익류, 빙과류, 탁상용 감미료, 분말과즙, 정제(tablet) 등으로의 이용이 가능하다.The low calorie sweetener composition of the present invention is used in the form of powder or granules, and can be used for all foods requiring sweetness, and examples thereof include candy, gum, cookies, confectionery, beverages, bread, cakes, ice cream, and table tops. Use as sweeteners, powdered juices, tablets and the like is possible.
이하 실시예를 통하여 본 발명을 더욱 상세히 설명한다.The present invention will be described in more detail with reference to the following examples.
(실시예 1)(Example 1)
표 1에 나타낸 결정상 에리스리톨 조성물 ((주)보락 제조품)과 여러가지 분말과립상 에리스리톨 조성물(본 발명자 제조품)을 물 100g에 대해 10g 사용하여 물에 용해했을 때의 용해 속도를 측정하였다. 물의 온도는 약 25℃를 유지하였으며. 결과는 표 1에 나타냈다.The dissolution rate at the time of dissolving the crystalline erythritol composition (Borak Co., Ltd. product) shown in Table 1 and various powder granular erythritol compositions (manufacturer's product) in 10 g with respect to 100 g of water was dissolved in water. The temperature of the water was maintained at about 25 ℃. The results are shown in Table 1.
(실시예 2)(Example 2)
분말과립상 에리스리톨 조성물의 비율을 에리스리톨 90%, 아스파탐 7%, 에틸말톨 3%로 하여 V형 혼합기에서 균일하게 혼합하여 시료당 혼합된 비율을 각각 4회씩 측정하여 그 결과를 표 2에 나타냈다.The ratio of the powdered granular erythritol composition was 90% of erythritol, 7% of aspartame, and 3% of ethyl maltol. The mixture was uniformly mixed in a V-type mixer, and the mixed ratio per sample was measured four times, and the results are shown in Table 2.
※ 참조※ Reference
HPLC 분석방법 ; 기기명 : Shimadzu LC-6A, 교토, 일본HPLC analysis method; Device name: Shimadzu LC-6A, Kyoto, Japan
참고문헌 :Journal of the AOAC International 76(2), 275-282 (1993)References: Journal of the AOAC International 76 (2), 275-282 (1993)
GC 분석방법 ;GC analysis method;
참고문헌 :Journal of the AOAC International 51(5), 959-63 (1968)References: Journal of the AOAC International 51 (5), 959-63 (1968)
(실시예 3)(Example 3)
표 3에 에리스리톨에 고감미도 감미료만을 첨가하여 제조한 조성물과 에리스리톨에 고감미도 감미료 및 각종 아미노산류, 에틸말톨을 각각 첨가한 조성물에 대하여 11명의 관능검사요원에 의한 관능검사를 행했다. 시료의 온도는 약 25℃로 하고 결과는 표 4에 나타냈다.In Table 3, sensory tests by 11 sensory test agents were performed on the compositions prepared by adding only high sweetness sweeteners to erythritol and the compositions in which high sweetness sweeteners, various amino acids and ethyl maltol were added to erythritol, respectively. The temperature of the sample was about 25 degreeC, and the result was shown in Table 4.
※ 감미강도 ; -2 : 매우 약하다 ※ 선호도 ; -2 : 매우 나쁘다※ sweetness strength; -2: very weak ※ preference; -2: very bad
-1 : 약하다 -1 : 나쁘다-1: weak -1: bad
0 : 적당하다 0 : 보통이다0: moderate 0: normal
+1 : 강하다 +1 : 좋다+1: strong +1: good
+2 : 매우 강하다 +2 : 매우 좋다+2: very strong +2: very good
본 발명의 효과는 저 비용의 간단한 방법에 의해 제품의 풍미증강 및 용해성이 좋은 에리스리톨 감미료 조성물을 제조하는 방법 및 그 감미료 조성물을 제공하는 것이다. 또한, 본 발명은 상기 감미료 조성물을 이용하여 제조된 껌, 캔디, 쿠키, 음료수, 빵, 빙과, 분말과즙 등의 저 칼로리 식품을 제공한다.An effect of the present invention is to provide a method for producing an erythritol sweetener composition having good flavor enhancement and solubility of a product by a simple method of low cost and a sweetener composition thereof. In addition, the present invention provides a low-calorie food such as gum, candy, cookies, beverages, bread, frozen dessert, powdered juice prepared using the sweetener composition.
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| US8940351B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Baked goods comprising high-potency sweetener |
| WO2008082596A2 (en) * | 2006-12-28 | 2008-07-10 | Cargill, Incorporated | Low calorie sweetener compositions |
| CN102480998B (en) * | 2009-08-18 | 2016-05-25 | 卡吉尔公司 | The compressing tablet of erythrite and isomalt |
| KR100972922B1 (en) * | 2010-02-04 | 2010-07-28 | 빈희신 | Manufacturing method of wine taste sauce and that wine taste sauce |
| WO2011131313A1 (en) * | 2010-04-19 | 2011-10-27 | Cargill, Incorporated | Lozenges of erythritol and isomalt |
| KR101628332B1 (en) | 2015-01-16 | 2016-06-08 | 김동윤 | Manufacturing method of rice sugar and the rice sugar |
| CN107613785A (en) | 2015-05-20 | 2018-01-19 | 嘉吉公司 | Glycoside composition |
| JP6883453B2 (en) * | 2017-03-17 | 2021-06-09 | アサヒ飲料株式会社 | Beverages in containers |
| KR102254747B1 (en) * | 2019-01-03 | 2021-05-21 | 홍은비 | Method for Manufacturing Dough Cmposition for Making Bread |
| JP6737921B1 (en) * | 2019-03-29 | 2020-08-12 | 三菱商事ライフサイエンス株式会社 | Method for improving sweetness in sugar-free food and drink containing sweetness |
| CN112956692A (en) * | 2021-04-15 | 2021-06-15 | 潘浩铖 | Formula of auxiliary material for milky tea and preparation process thereof |
-
2000
- 2000-07-18 KR KR10-2000-0041135A patent/KR100388824B1/en not_active IP Right Cessation
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2001
- 2001-02-16 JP JP2001039638A patent/JP3495711B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002078463A (en) | 2002-03-19 |
| JP3495711B2 (en) | 2004-02-09 |
| KR20020007724A (en) | 2002-01-29 |
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