KR101275725B1 - Sweetener Composition and Method for Producing the same - Google Patents
Sweetener Composition and Method for Producing the same Download PDFInfo
- Publication number
- KR101275725B1 KR101275725B1 KR1020110019469A KR20110019469A KR101275725B1 KR 101275725 B1 KR101275725 B1 KR 101275725B1 KR 1020110019469 A KR1020110019469 A KR 1020110019469A KR 20110019469 A KR20110019469 A KR 20110019469A KR 101275725 B1 KR101275725 B1 KR 101275725B1
- Authority
- KR
- South Korea
- Prior art keywords
- sweetener composition
- fructooligosaccharide
- trehalose
- sugar
- maltitol
- Prior art date
Links
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- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 45
- 239000000203 mixture Substances 0.000 title claims abstract description 37
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 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 claims abstract description 27
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 27
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- 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 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
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- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 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 1
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- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
Abstract
본 발명은 트레할로스, 프락토올리고당 및 D-말티톨을 주요 성분으로 함유하는 감미료 조성물 및 그 제조방법을 제공하는 바, 본 발명에 따르면, 예컨대 한약 탕제 등의 신맛, 쓴맛, 텁텁한 맛 등을 줄이고 피니시(뒷맛)를 개선할 수 있도록, 단맛을 높여 환자가 거부감 없고, 편하게 복용할 수 있도록 기호성을 높이는 첨가물로서 트레할로스, 프락토올리고당, D-소르비톨, D-말티톨, 자일리톨 및 아세설팜k를 유효 성분으로 함유하는 감미료 조성물 및 그 제조방법이 제공된다.The present invention provides a sweetener composition containing trehalose, fructooligosaccharide and D-maltitol as main components, and a method for preparing the same, according to the present invention, for example, reduce the sour taste, bitter taste, thick taste, etc. To improve aftertaste), trehalose, fructooligosaccharide, D-sorbitol, D-maltitol, xylitol, and acesulfame k are active ingredients as additives that increase the sweetness and increase the palatability for patients to take comfortably. A sweetener composition containing the same and a method for producing the same are provided.
Description
본 발명은 트레할로스, 프락토올리고당 및 D-말티톨을 주요 성분으로 함유하는 감미료 조성물 및 그 제조방법에 관한 것이다.
The present invention relates to a sweetener composition comprising trehalose, fructooligosaccharide and D-maltitol as main components and a method for producing the same.
일반적으로 설탕을 대체하여 사용되는 감미료로는, 설탕, 팔라티노오즈, 트레할로스, 팔라티노오즈올리고당, 프락토올리고당 등의 설탕계 감미료; 과당, 이성화당, 포도당, 맥아당, 이소말토올리고당, 사이클로덱스트린, 물엿 등의 전분당계 감미료; 유당, 이성화당, 갈락토올리고당 등의 유당계 감미료; 솔비톨, 만니톨, 말티톨, 락티톨, 파라티니톨, 에리스리톨, 자일리톨, 환원물엿, 환원올리고당 등의 당알코올계 감미료; 아스파탐, 스테비오사이드, 탈린, 수크랄로스 등의 고감미 감미료; 자일로스, 타가토스, 자일로올리고당, 대두올리고당, 글로코실슈크로스, 락토슈크로스, 폴리덱스트로스 등이 있다. 특히, 이중 고감미 감미료는 설탕 당도의 180∼2500 배까지의 당도를 가지고 있어 식품산업계의 관심을 끌고 있지만 특유의 쓴맛으로 인해 그 사용이 제한되고 있다.In general, sweeteners used in place of sugar include sugar-based sweeteners such as sugar, palatinose, trehalose, palatinose oligosaccharides and fructooligosaccharides; Starch sugar sweeteners such as fructose, isomerized sugar, glucose, maltose, isomaltooligosaccharide, cyclodextrin, and starch syrup; Lactose-based sweeteners such as lactose, isomerized sugar and galactooligosaccharide; Sugar alcohol-based sweeteners such as sorbitol, mannitol, maltitol, lactitol, paratinitol, erythritol, xylitol, reduced syrup, and reduced oligosaccharides; High sweetening sweeteners such as aspartame, stevioside, tallin, sucralose and the like; Xylose, tagatose, xyloligosaccharide, soy oligosaccharide, glocosyl sucrose, lactosucrose, polydextrose and the like. In particular, the high sweetness sweetener has a sugar content up to 180 ~ 2500 times the sugar sugar of interest in the food industry, but its use is limited due to its unique bitter taste.
감미료는 고래로부터 식품 등의 첨가물로 사용되어 왔고, 근래에 감미료가 요구되는 다른 경우를 보자면, 예컨대 한약 탕제의 신맛, 쓴맛, 텁텁한 맛 등을 줄이고, 단맛을 높여 환자가 거부감 없고, 편하게 복용할 수 있도록 기호성을 높이는 첨가물을 개발하는 것에 대한 요구가 높아지고 있다. 특히 이러한 경우, 환자가 복용하는 약이기 때문에 감미료의 첨가로 인한 약효의 저감 효과는 배제되어야 하며 이차적인 합병증이 발생하지 않아야 하고, 어떤 질병의 환자라도 복용이 가능하도록 개발되어야 할 필요가 있다.Sweeteners have been used from whales as additives to foods, and in other cases where sweeteners have recently been required, for example, reducing the sour, bitter and gritty tastes of Chinese herbal medicines, increasing the sweetness and allowing patients to take it comfortably. There is an increasing demand for developing additives that increase palatability. In particular, in this case, since the drug is to be taken by the patient, the effect of reducing the effects of the addition of sweeteners should be excluded, secondary complications should not occur, and it should be developed to be able to take patients with any disease.
프락토올리고당은 올리고당(oligosaccharide) 중 식품의 물성 개량에 효과적일 뿐 아니라 건강에 유익한 특성을 가지는 기능성 올리고당의 일종으로 자당에 프락토스 1 내지 3분자가 β-(2,1) 결합하여, 각각 1-케스토스(1-Kestose GF2), 니스토스(Nystose GF3) 또는 프락토실 니스토스(Fructosyl nystose GF4) 등으로 혼합된 올리고당을 의미한다.Fructo-oligosaccharide is a functional oligosaccharide not only effective in improving the physical properties of foods in oligosaccharides, but also has beneficial properties for health, and 1 to 3 molecules of fructose are bound to β- (2,1) by sucrose. -Refers to oligosaccharides mixed with 1-Kestose GF2, Nystose GF3, or fructosyl nystose GF4.
상기 프락토올리고당은 자연에서 수득되는 천연물 중에서, 아스파라거스, 양파, 돼지감자 또는 벌꿀 등 식물에 널리 분포되어 있으며, 장내 비피더스균의 증식, 장내 유해균의 억제, 배변 활동 개선, 칼슘 흡수에 도움 등의 탁월한 건강기능성 효과를 가지며, 설탕의 약 25 내지 50% 정도의 저감미도를 가지고, 체내에 섭취되어도 혈당량에 영향을 주지 않으며, 소화효소에 의해 분해가 되지 않아 당뇨병 환자식으로써의 연구가 활발히 진행되고 있는 건강지향적 당소재이다.The fructooligosaccharide is widely distributed in plants such as asparagus, onion, pork potato or honey among natural products obtained from nature, and is excellent in proliferation of intestinal bifidus, inhibition of intestinal harmful bacteria, improvement of bowel activity, and calcium absorption. It has a health functional effect, has about 25-50% reduction in sugar, does not affect blood sugar even when ingested in the body, and is not actively decomposed by digestive enzymes. It is a health-oriented sugar material.
프락토올리고당은 오랫동안 식품원료로 사용되어 왔으며, 심각한 부작용이 보고된 바 없으므로 안전성이 확보된 원료로 인정할 수 있다. 또한 기능성 평가에 있어서도, 프락토올리고당은 극히 소량이 위산에 의해 가수분해 되어 과당과 포도당으로 흡수되며 거의 대부분은 소화효소에 의해 분해되지 않고 대장에서 장내 균에 의해 발효되며, 발효의 결과로 생성된 단쇄지방산은 장내 환경을 산성화하며, 장내 균이 사용할 수 있는 손쉬운 에너지원으로 작용한다. 따라서, 유해균은 감소되고 유익한 비피더스균 등이 현저히 증가되어 장내 균총이 변하게 된다.Fructooligosaccharide has been used as a food ingredient for a long time, and since no serious side effects have been reported, it can be recognized as a safe material. Also in the functional evaluation, very small amounts of fructooligosaccharides are hydrolyzed by gastric acid and absorbed into fructose and glucose, and most of them are fermented by intestinal bacteria in the large intestine without digestion by digestive enzymes. Short-chain fatty acids acidify the intestinal environment and act as an easy energy source for enteric bacteria. Therefore, harmful bacteria are reduced and beneficial bifidus bacteria, etc. are significantly increased to change the intestinal flora.
트레할로오스(trehalose)는 2분자의 D-글루코오스가 서로 C1 위치에서 배당체 결합한 비환원성인 이당류로서, 곰팡이나 효모 등에서 널리 발견된다. 또한 곤충 체액 속에서 중요한 에너지원 또는 저장 탄수화물이다.Trehalose is a non-reducing disaccharide, in which two molecules of D-glucose are glycoside-bonded at the C1 position and are widely found in molds and yeasts. It is also an important energy source or stored carbohydrate in insect fluids.
- 기능성평가-Functional evaluation
프락토올리고당은 극히 소량이 위산에 의해 가수분해 되어 과당과 포도당으로 흡수되며 거의 대부분은 소화효소에 의해 분해되지 않고 대장에서 장내 균에 의해 발효된다. 발효의 결과로 생성된 단쇄지방산은 장내 환경을 산성화하며, 장내 균이 사용할 수 있는 손쉬운 에너지원으로 작용한다. 따라서, 유해균은 감소되고 유익한 비피더스균 등이 현저히 증가되어 장내 균총이 변하게 된다.Fructo-oligosaccharides are hydrolyzed by gastric acid in small amounts to be absorbed into fructose and glucose, and most of them are fermented by intestinal bacteria in the large intestine without digestion by digestive enzymes. Short-chain fatty acids produced as a result of fermentation acidify the intestinal environment and act as an easy energy source for enteric bacteria. Therefore, harmful bacteria are reduced and beneficial bifidus bacteria, etc. are significantly increased to change the intestinal flora.
프락토올리고당은 식이섬유와 달리 증량제(bulking agent)가 아니므로 직접적으로 연동운동을 촉진시키지는 못하지만, 비피더스균의 성장 촉진과 더불어 삼투성 완하제(osmetic laxative agent)의 기능이 있으므로 간접적으로 장의 연동운동을 촉진시킬 수 있다. 사용된 바이오마커는 장내 균총 조사(비피도박테리아, 박토바실러스(lactobacilli) 등 증가, 클로스트리듐(clostridia), 푸소박테리아(fusobacteria), 코쿠스(cocci) 등 감소, 총 혐기성 균, 총 균수 등 변동 없음), 배변습관 조사(배변빈도수, 배변 양과 무게 증가, 변의 경도 감소, pH 감소와 SCFA 함량 증가)이다.Unlike dietary fiber, fructooligosaccharide does not directly promote peristalsis because it is not a bulking agent, but indirectly, intestinal peristalsis is indirect because it has the function of osmotic laxative agent along with the growth of Bifidobacteria. Can be promoted. The biomarkers used were increased in the intestinal flora total (bipidobacteria, lactobacilli, etc., clostridia, fusobacteria, cocci, etc., total anaerobic bacteria, total bacteria, etc.). None), defecation habit survey (fecal frequency, increased amount and weight of bowel movement, decreased stool hardness, decreased pH and increased SCFA content).
강국희 등(1996)은 이눌린 가수분해물인 프락토올리고당을 하루 8 g씩 4주간 건강한 20대 남자에게 섭취시킨 결과, 대변의 pH가 감소하고 장내 유익균이 증가함을 확인하였다. Kang, Kook-Hee et al. (1996) confirmed that ingested hydrolysate fructooligosaccharide was ingested 8 g per day for 4 weeks in healthy 20-year-old males, resulting in decreased fecal pH and increased intestinal beneficial bacteria.
Williams 등(1994)의 연구에서는 하루 4 g씩 단쇄 프락토올리고당을 14일간 섭취시킨 결과 총 혐기성 균은 변동이 없으나 유익균이 증가하였다. Gibson 등(1995)은 15일 동안 8명에게 하루 15 g의 프락토올리고당을 섭취시켜, 총 균수에는 변화가 없으나 장내 비피도박테리아(bifidobacteria)가 증가하고 박테로이데스(bacteroides), 클로스트리듐, 푸소박테리아는 감소하였으며, 배변양이 증가하나 변의 단쇄 지방산과 호흡으로 배출되는 메탄가스의 양에는 변화가 없다는 결과를 얻었다.In Williams et al. (1994), 14 g of short-chain fructooligosaccharides were taken daily for 14 days. Gibson et al. (1995) consumed 15 g of fructooligosaccharides per day for 15 days, with no change in total bacterial counts, but increased intestinal bifidobacteria, bacteroides, clostridium, Fusobacteria were decreased and the amount of defecation increased but there was no change in the amount of fecal short-chain fatty acids and the amount of methane released into the breath.
Bouhnik 등은 1996년의 연구에서 건강한 사람 20명에게 프락토올리고당을 하루 12.5 g이 되도록 3회에 걸쳐 섭취시킨 결과, 총 혐기성 균에는 영향을 미치지 않으나 대변의 비피도박테리아의 수가 증가함을 확인하였다. In a 1996 study, Bouhnik et al. Ingested fructooligosaccharide three times a day to 12.5 g per day in 20 healthy people and found that the number of bifidobacteria in the stool increased without affecting the total anaerobic bacteria. .
또한, 1999년의 연구에서는 40명의 건강한 사람에게 하루에 프락토올리고당 2.5, 5, 10, 20g을 7일 동안 공급한 결과 총 혐기성 균에는 영향이 없었으나, 프락토올리고당을 많이 섭취할수록 대변 내 비피도박테리아 수가 증가함을 확인하였다. In a 1999 study, 40 healthy people were fed 2.5, 5, 10, and 20 g of fructooligosaccharides daily for 7 days, which did not affect the total anaerobic bacteria. It was confirmed that the number of gambling bacteria increased.
Tuohy 등(2001)은 31명의 건강한 사람에게 21일 동안 6.6 g의 프락토올리고당이 포함되어 있는 비스킷을 섭취시킨 결과 비피도박테리아의 수가 증가하나 섭취 중단 후에는 다시 초기 수준으로 복귀되며, 총 균수와 대변의 pH, 배변 빈도수에는 변화가 없음을 보고하였다.Tuohy et al. (2001) reported that 31 healthy individuals consumed biscuits containing 6.6 g of fructooligosaccharides for 21 days, resulting in an increase in the number of Bifidobacteria, but returning to their initial levels after ingestion. There was no change in fecal pH and defecation frequency.
Guigoz 등(2002)은 양로원에 거주하는 노인 19명에게 3주 동안 하루에 8 g이 되도록 2번에 걸쳐 프락토올리고당을 섭취시킨 결과, 섭취 당시에는 비피도박테리아가 증가하나 섭취를 중단하면 초기 수준으로 복귀되며, 박테로이데스의 수는 증가하고 다른 엔테로박터(enterobacteriaceae), 엔테로코쿠스(enterococci), 박토바실러스 등의 수, 헛배부름과 배변빈도수에는 영향이 없다는 결과를 얻었다.Guigoz et al. (2002) reported ingestion of fructooligosaccharides twice a day for three weeks in 19 elderly people living in nursing homes. The number of bacteroids increased, and there was no effect on the number of other enterobacteriaceae, enterococcus, bactobacilli, flatulence and defecation frequency.
Moro 등(2002)의 연구에서는 90명의 인공영양아들에게 4 g/L, 8 g/L의 프락토올리고당을 공급한 결과, 대변의 비피도박테리아와 박토바실러스의 수가 늘어났으며 특히 비피도박테리아는 농도에 비례하여 증가하는 것이 관찰되었다. 또한, 변의 pH와 농도가 감소하였으나 배변 빈도에는 변화가 없었다. In a study by Moro et al. (2002), 90 g of nutrients were supplied with 4 g / L and 8 g / L of fructooligosaccharides, resulting in an increase in the number of Bifidobacteria and Bactobacillus in feces. An increase in proportion to the concentration was observed. In addition, the pH and concentration of feces decreased, but there was no change in the frequency of defecation.
Chen 등(2000)은 30일 동안 만성 변비 경험이 있는 노인 5명에게 하루에 3~10 g씩 프락토올리고당을 공급하여 배변 빈도, 양, 무게, pH는 감소하고 단쇄 지방산은 증가하며 혈장 중성지방 등에는 영향을 주지 않는다는 결과를 얻었다. Chen et al. (2000) provided fructooligosaccharides 3-10 g per day for five elderly people with chronic constipation for 30 days, reducing defecation frequency, amount, weight, and pH, increasing short-chain fatty acids, and plasma triglycerides. Results did not affect the back.
프락토올리고당은 칼슘의 흡수를 선택적으로 증진시키는 작용이 있다. Fructooligosaccharides have the effect of selectively enhancing the absorption of calcium.
프락토올리고당은 대장 환경을 산성화하여 칼슘의 용해도를 증가시키고 세포사이의 공간(intercellular space)을 통한 단순 투과(simple dispersion)를 촉진시키며, 칼슘 결합 단백질 (Ca-binding protein)의 합성을 유도하여 능동 투과 (active transport) 또한 증가시키는 것이 동물시험을 통해 확인되었다. Fructooligosaccharides acidify the intestinal environment, increase calcium solubility, promote simple dispersion through intercellular space, and induce the synthesis of Ca-binding protein. Increasing active transport has also been confirmed by animal studies.
식품으로 섭취된 칼슘은 주로 십이지장에서 흡수되는 것으로 알려져 있으나, 프락토올리고당을 섭취하는 경우에는 대장을 통한 칼슘 흡수가 증가하는 것으로 보고되었다. 칼슘흡수증진 작용을 측정하기 위하여 사용된 바이오마커는 소변 내 총 칼슘 양, 소변 내 칼슘 동위원소의 비율 등이 있다.Calcium consumed as a food is known to be absorbed mainly in the duodenum, but the intake of fructooligosaccharides has been reported to increase calcium absorption through the large intestine. Biomarkers used to measure calcium absorption promoting activity include the total amount of calcium in urine and the percentage of calcium isotopes in urine.
칼슘의 흡수가 증가하면 뇨를 통한 배설량이 증가할 것이라는 가설을 세우고 칼슘의 섭취량과 뇨 배설량, 동위원소(isotope)의 결과를 분석하여, 뇨를 통하여 배설되는 칼슘이 골 재흡수로 인한 것이 아니며, 프락토올리고당의 섭취가 수분의 흡수량을 증가시키는 것이 아니라는 것을 확인할 수 있었다.We hypothesized that increased calcium uptake increases urine excretion and analyzes calcium intake, urinary excretion, and isotope results, and that calcium excreted through urine is not due to bone resorption. It was confirmed that ingesting fructooligosaccharide did not increase water absorption.
van den Heuvel 등(1999)은 건강한 12명의 남자 청소년에게 9일 동안 15 g의 프락토올리고당을 제공하여, 프락토올리고당의 섭취는 칼슘의 흡수를 증가시키고 이러한 칼슘 흡수의 증가는 뇨를 통한 칼슘 배출과는 관련이 없다는 것을 밝혔다. van den Heuvel et al. (1999) provided 15 g of fructooligosaccharides for 12 healthy male adolescents for 9 days, so that ingestion of fructooligosaccharides increased calcium uptake and increased calcium uptake led to urinary calcium excretion. It has nothing to do with it.
Uenishi 등(2002)과 Fukushima(2002)는 20대 여성에게 하루에 약 3 g의 프락토올리고당을 섭취시킨 결과 칼슘의 흡수가 증가함을 보고하였으며, Ohta 등(1999)은 건강한 남자 10명에게 프락토올리고당을 하루 3 g씩 공급한 후, 뇨를 통한 칼슘의 배설량이 증가하나 뼈의 칼슘 용출은 변화가 없음을 관찰하였다.Uenishi et al. (2002) and Fukushima (2002) reported that ingestion of about 3 g of fructooligosaccharides in women in their 20s increased their absorption of calcium. After 3 g of lacto-oligosaccharides were fed daily, calcium excretion increased through urine, but calcium elution of bone was not changed.
건강한 성인이 하루 2.5~15 g의 프락토올리고당을 섭취하면 정장작용, 장기능 개선, 칼슘 흡수의 증진기능을 기대할 수 있으나 하루 30 g 이상 섭취하면 “더부룩한 느낌”의 부작용을 보인다. 따라서, 일일 섭취량은 기능성 인체적용시험 자료를 토대로 “3~8 g”을 제시하였다.Healthy adults can expect 2.5 to 15 g of fructooligosaccharides a day to improve formal function, intestinal function, and calcium absorption. However, more than 30 g per day can cause side effects. Therefore, daily intake was suggested to be “3 ~ 8 g” based on functional human application test data.
감미도의 면에서, 설탕과 매우 유사한 감미질을 가지고 있으며 감미도는 설탕의 약 60%이다. In terms of sweetness, it has a sweetness very similar to sugar and the sweetness is about 60% of the sugar.
말티톨(Maltitol Syrup)은 효소에 의하여 고 말토즈 시럽(High maltose syrup)을 제조한 후 이를 고온, 고압 니켈(Nikel) 촉매하에서 환원시킴에 의하여 만들어진 당 알코올류로 식품의 보습성을 좋게 하고 열, 산, 알카리 등에 안정하여 가공식품의 색, 향 및 신선도유지에 우수한 특성을 가진 가공식품이다.Maltitol Syrup is a sugar alcohol produced by manufacturing high maltose syrup by enzymes and then reducing it under high temperature and high pressure nickel catalysts to improve food moisture retention and heat, It is stable in acid, alkali, etc. and has excellent characteristics in maintaining the color, fragrance and freshness of processed food.
말티톨은 부드럽고 온화한 감미를 나타내면서도 난소화성의 기능을 가질뿐만 아니라 응용목적에 따라 효과적으로 품질을 개선할 수 있는 새로운 감미 소재이다.Maltitol is a new sweet material that not only has a soft and mild sweetness but also has an indigestible function and can effectively improve the quality according to the application purpose.
특성으로는 감미도가 부드럽고 온화한 감미질로서 설탕의 70%이며 솔비톨에 비하여 감미의 느낌이 부드럽다.The sweetness is soft and mild sweetness, 70% of the sugar and softer than the sorbitol.
말티톨은 보습성이 우수하여 가공식품의 신선도 유지기능이 우수하다.Maltitol has excellent moisturizing properties and maintains freshness of processed foods.
설탕, 포도당, 과당과 같은 종류는 열, 산, 알칼리에 불안정하여 쉽게 분해되어 색을 생성할 수 있다. 그러나 말티톨 시럽은 환원기(R·OH)가 존재하지 않기 때문에 열, 산, 알칼리등에 안정하여 가공식품의 색, 향 및 신선도 유지에 우수한 특성을 나타낸다.Types such as sugar, glucose, and fructose are unstable to heat, acid, and alkali and can be easily broken down to produce color. However, maltitol syrup has no reducing group (R · OH), so it is stable to heat, acid, alkali, etc., and shows excellent characteristics in maintaining color, aroma, and freshness of processed foods.
아세설팜-칼륨은 설탕에 비해 높은 감미도를 갖고 있으며, 칼로리가 낮아서 특히 비만이나 당뇨병 예방에 좋은 당질소재로서, 현재 칼로리가 제로(zero)인 저칼로리 설탕 대용 감미소재로 여러 식품에 널리 사용되고 있는 감미소재이다. 감미도는 설탕의 약 200배에 가까운 감미를 갖고 있다. 열에 대한 안정성이 매우 높고 칼로리가 제로(zero)이므로 비만예방에 좋은 감미소재이다. 혈당상승을 억제시키는 작용이 있어 당뇨병 환자의 감미소재로 좋으며, 설탕과 달리 구강세균(St.mutans)에 이용되지 않으므로 충치를 예방할 수 있다. Acesulfame-potassium has a higher sweetness than sugar and is a low-calorie sugar that is particularly good for preventing obesity and diabetes.It is a low-calorie sugar substitute sweetener that is currently used in many foods. It is material. The sweetness is about 200 times sweeter than sugar. It is very sweet against heat because it has high heat stability and zero calories. It is effective as a sweetening material for diabetics because it has a function of inhibiting blood sugar rise, and unlike sugar, it is not used for oral bacteria (St.mutans), thereby preventing tooth decay.
자연계에서, 자일리톨은 서양자두, 딸기, 라즈베리, 콜리플라워 같은 과일과 야채에 많이 존재한다. 또한 인체내에서도 존재하는 물질이다. 무설탕식품 제조를 위하여 단독 혹은 다른 첨가제와 병용하여 사용이 가능한 당알콜의 일종이다. 자일리톨은 당알콜 중에서 감미도와 물리적 특성이 설탕과 매우 유사한 설탕 대체 감미료이다. 이 같은 품질로 인해 자일리톨은 식품 응용에 있어 특별한 무설탕 제품 생산을 생산하는데 중요한 위치를 차지하고 있다.In nature, xylitol is present in many fruits and vegetables, such as plums, strawberries, raspberries, and cauliflower. It is also a substance present in the human body. It is a kind of sugar alcohol that can be used alone or in combination with other additives to produce sugar-free foods. Xylitol is a sugar replacement sweetener in sugar alcohols with very similar sweetness and physical properties. This quality makes xylitol an important place in the production of special sugar-free products for food applications.
D-소르비톨 (D-Sorbitol)은 포도당을 환원하여 제조되는 물질로서 D-Sorbitol 또는 D-Glucitol이라고 불리어지는 6가의 당알콜이다. 솔비톨은 상쾌한 청량감과 천연의 감미를 가진 식품첨가제로서, 습윤조정효과, 단백질 변성 방지, 저칼로리, 저감미, 난충치성, 인슈린비의존성 등의 다양한 특성을 가지고 있어, 제과 , 식품산업, 수산물가공업, 치약 및 화장품공업, 의약품공업 등에 광범위하게 사용되며, 저감미를 선호하는 식생활의 기호변화에 적합하게 개발된 새로운 저감미 보습제로서 내열성 및 청량감이 우수하고 단백질 변성방지 및 습윤조정 효과가 뛰어나다. 또한 보향성이 우수하여 식품 및 음료의 향미를 오랫동안 지속시켜준다.
D-Sorbitol (D-Sorbitol) is a hexavalent sugar alcohol called D-Sorbitol or D-Glucitol that is produced by reducing glucose. Sorbitol is a food additive with a refreshing freshness and natural sweetness.It has various characteristics such as wetting control effect, protein denaturation, low calorie, reduced taste, hard tooth decay, and insulin dependency. It is widely used in toothpaste, cosmetics industry, and pharmaceutical industry, and is a new moisturizing moisturizer developed for changing the preference of eating habits that prefer reduced rice. It has excellent heat resistance and refreshing feeling, and has excellent protein degeneration prevention and wetting control effect. In addition, it has excellent fragrance and keeps flavor of food and drink for a long time.
본 발명의 목적은 한약 탕제 등의 신맛, 쓴맛, 텁텁한 맛 등의 미감을 줄이고 뒷맛(Finish)을 개선할 수 있는 감미료 조성물 및 그 제조방법을 제공하는 것이다.An object of the present invention is to provide a sweetener composition and a method for producing the same, which can reduce the aesthetics of sour taste, bitter taste, hard taste and the like of Chinese herbal medicines and improve the aftertaste.
본 발명의 다른 목적은 예컨대 한약 탕제 등의 신맛, 쓴맛, 텁텁한 맛 등의 미감을 줄이고 뒷맛(Finish)을 개선할 수 있도록 단맛을 높이면서 환자가 거부감 없고, 편하게 복용할 수 있도록 기호성을 높이는 한편, 한약 탕제 등의 성분의 효능에 영향을 미치지 아니하는 첨가물로서의 감미료 조성물 및 그 제조방법을 제공하는 것이다.
Another object of the present invention, for example, while improving the taste of sour, bitter, stiff taste, etc., such as Chinese herbal medicines to increase the sweetness to improve the aftertaste (finish), while improving the palatability so that the patient can take comfortably, It is to provide a sweetener composition as an additive that does not affect the efficacy of ingredients such as Chinese herbal medicines and a method for producing the same.
본 발명자는 다양한 실험으로 예의 연구결과 트레할로스, 프락토올리고당, D-소르비톨, D-말티톨, 자일리톨 및 아세설팜k를 유효 성분으로 함유하는 감미료 조성물을 제공함으로써 본 발명의 상기 목적을 달성할 수 있게 되었다.
The present inventors have conducted various studies to provide a sweetener composition containing trehalose, fructooligosaccharide, D-sorbitol, D-maltitol, xylitol, and acesulfame k as active ingredients to achieve the above object of the present invention. It became.
본 발명에 따라 감미료 조성물 및 그 제조방법이 제공되는 바, 다양한 천연 및 인공 감미료들 중에서도, 예컨대 한약 탕제 등의 신맛, 쓴맛, 텁텁한 맛 등의 미감을 줄이고 뒷맛(Finish)을 개선할 수 있도록, 단맛을 높여 환자가 거부감 없고, 편하게 복용할 수 있도록 기호성을 높이는 첨가물로서의 새로운 감미료 조성물 및 그 제조방법이 제공된다.
According to the present invention, a sweetener composition and a method for preparing the same are provided. Among the various natural and artificial sweeteners, sweetness such as sourness, bitterness, and heavy taste such as Chinese herbal medicines can be reduced and sweetness can be improved. There is provided a new sweetener composition and a method for producing the same as an additive that increases palatability so that the patient can take it comfortably without increasing the objectivity.
본 발명의 바람직한 일태양에 따르면, 트레할로스, 프락토올리고당, D-소르비톨, D-말티톨, 자일리톨 및 아세설팜k를 함유하는 감미료 조성물이 제공된다.According to a preferred embodiment of the present invention, there is provided a sweetener composition containing trehalose, fructooligosaccharide, D-sorbitol, D-maltitol, xylitol and acesulfame k.
본 발명의 바람직한 일실시예에 따르면, 본 발명에 따른 감미료 조성물의 조성은 트레할로스 7 내지 15중량%, 프락토올리고당 35 내지 60중량%, D-소르비톨 0.5 내지 1.2중량%, D-말티톨 5 내지 12 중량%, 자일리톨 0.5 내지 1.2중량%, 아세설팜k 0.5 내지 1.2중량%를 함유하고 잔여량의 정제수를 포함하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, the composition of the sweetener composition according to the present invention is 7 to 15% by weight trehalose, 35 to 60% by weight fructooligosaccharide, 0.5 to 1.2% by weight D-sorbitol, 5 to 12 D-maltitol It is characterized by containing a weight%, 0.5 to 1.2% by weight of xylitol, 0.5 to 1.2% by weight of acesulfame k and a residual amount of purified water.
상기 트레할로스, 프락토올리고당, D-소르비톨, D-말티톨, 자일리톨, 아세설팜k의 각 성분들이 상기 범위 내에 있는 것에 의해 범위 한약 탕제 등의 신맛, 쓴맛, 텁텁한 맛 등의 미감을 줄이고 뒷맛(Finish)을 개선할 수 있게 된다. 이는 다수의 피시험자를 대상으로 한 관능검사를 종합함으로써 나온 결과이다.Each component of the trehalose, fructooligosaccharide, D-sorbitol, D-maltitol, xylitol, acesulfame k is within the above range, thereby reducing the aesthetics of sour taste, bitter taste, stiff taste, etc. ) Can be improved. This is the result of synthesizing sensory tests of a large number of subjects.
일 예로서, 상기 조성비는 피시험자의 90% 이상이 평균 이상의 우호적인 감미를 느낄 경우의 범위에 해당한다.As an example, the composition ratio corresponds to a range in which 90% or more of the test subjects feel a favorable sweetness above average.
본 발명의 가장 바람직한 일실시예에 따르면, 본 발명에 따른 감미료 조성물의 조성은 중량 기준으로 프락토올리고당 47.6%, 트레할로스 10%, D-소르비톨 0.7%, D-말티톨 8%, 자일리톨 0.7% 및 아세설팜k 0.7%를 함유하고 잔여량의 정제수를 포함한다.
본 발명의 바람직한 다른 태양에 따르면, 본 발명의 감미료 조성물의 제조방법으로서,
트레할로스 7 내지 15중량%, 프락토올리고당 35 내지 60중량%, D-소르비톨 0.5 내지 1.2중량%, D-말티톨 5 내지 12 중량%, 자일리톨 0.5 내지 1.2중량%, 아세설팜k 0.5 내지 1.2중량%를 혼합하는 단계; 및
혼합물에 총 중량이 100%가 되도록 하는 잔여량의 정제수를 첨가하고 교반 용해시키는 단계로 이루어지는 것을 특징으로 하는 감미료 조성물을 제조하는 방법이 제공된다.
또한, 본 발명의 바람직한 다른 양태에 따르면, 상기 기술된 본 발명의 방법으로 제조된 감미료 조성물을 한약 탕제에 적용하는 방법에 있어서,
한약제 한 제(10첩)에 물 5L를 투입하여 탕제를 제조하는 단계;
제조된 상기 탕제 5L에 상기 감미료 조성물을 150g(120ml)를 투입하는 단계; 및
완성된 상기 탕제를 80ml 단위로 파우치 포장하는 단계를 포함하는 감미료 조성물을 한약 탕제에 적용하는 방법이 제공된다.According to the most preferred embodiment of the present invention, the composition of the sweetener composition according to the present invention is 47.6% fructooligosaccharide, 10% trehalose, 0.7% D-sorbitol, 8% D-maltitol, 0.7% and xylitol by weight. Cesulfamem contains 0.7% and contains residual amount of purified water.
According to another preferred aspect of the present invention, as a method for producing a sweetener composition of the present invention,
Trehalose 7-15 wt%, fructooligosaccharide 35-60 wt%, D-sorbitol 0.5-1.2 wt%, D-maltitol 5-12 wt%, xylitol 0.5-1.2 wt%, acesulfame k 0.5-1.2 wt% Mixing; And
A method of producing a sweetener composition is provided, which comprises adding and stirring and dissolving the remaining amount of purified water to bring the total weight to 100%.
Further, according to another preferred aspect of the present invention, in the method of applying the sweetener composition prepared by the method of the present invention described above to herbal medicines,
Preparing a medicinal herb by adding 5 L of water to a medicinal herb (10 folds);
Injecting 150g (120ml) of the sweetener composition to the prepared 5L of the type; And
Provided is a method of applying a sweetener composition comprising a step of pouch packaging of the finished type of powder to the herbal medicine.
본 발명의 바람직한 다른 태양에 따르면, 트레할로스와 프락토올리고당을 유효 성분으로 함유하는 감미료 조성물의 뒷맛 개선용 용도가 제공된다. 상기 실시예에 따르면, 트레할로스와 프락토올리고당의 비율은 1:5가 바람직하다.According to another preferred aspect of the present invention, there is provided a use for improving aftertaste of a sweetener composition comprising trehalose and fructooligosaccharide as active ingredients. According to the above embodiment, the ratio of trehalose and fructooligosaccharide is preferably 1: 5.
본 제품에 사용된 원료인 트레할로스, 프락토올리고당, D-소르비톨, D-말티톨, 자일리톨, 아세설팜k 는 체내에서 혈당량을 높이지 않으며, 인슐린의존 성도 낮은 원료로 단맛을 높이기 위해 가장 문제가 되는 당뇨병, 비만 등에 대한 발생이 없는 원료이다.Trehalose, fructooligosaccharide, D-sorbitol, D-maltitol, xylitol, and acesulfame k, which are raw materials used in this product, do not increase blood sugar levels in the body and are the most problematic ingredients to increase sweetness with low insulin dependence. It is a raw material without the occurrence of diabetes and obesity.
각 재료의 사용원인Cause of use of each material
트레할로스 : 한약 탕제의 신맛, 쓴맛, 텁텁한 맛을 줄이고 한약 탕내의 전분보존성을 올려주는 주요 원료임.Trehalose: It is the main raw material to reduce the sour, bitter and ugly taste of Chinese herbal medicines and improve starch preservation in Chinese herbal medicines.
프락토올리고당 : 장내 유해균의 증식 및 배변활동을 좋게 함.Fructooligosaccharide: Enhances the growth and harmful bowel activity of harmful intestinal bacteria.
D-소르비톨 : 난충치성 당으로 한약 탕내의 단백질 보존성을 올려주고 상쾌한 단맛을 냄.D-sorbitol: It is a hard tooth sugar that enhances protein preservation and refreshing sweetness in Chinese herbal medicine.
D-말티톨 : 난충치성 당으로 한약탕의 보존성을 올려주고 깔끔한 단맛을 냄.D-Maltitol: It is a hard tooth decaying sugar, which enhances the preservation of the medicinal herb and gives a refreshing sweet taste.
자일리톨 : 난충치성 당으로 상쾌한 단맛을 냄.Xylitol: A refreshing sweet taste with refractory sugar.
아세설팜k : 난충치성 저칼로리 당으로 성탕의 200배의 감미를 가짐으로 단맛을 올리는 주 원료임.Acesulfame k: Low-calorie sugar, hard-to-carry sugar, which is 200 times sweeter than sugar soy sauce.
구체적으로, 트레할로스는 한약 탕제의 신맛, 쓴맛, 텁텁한 맛을 줄이고 한약 탕내의 전분보존성을 올려주는 주요 원료이고, 프락토올리고당은 장내 유해균의 증식 및 배변활동을 좋게 하며, D-소르비톨은 난충치성 당으로 한약 탕내의 단백질 보존성을 올려주고 상쾌한 단맛을 내고, D-말티톨은 난충치성 당으로 한약탕의 보존성을 올려주고 깔끔한 단맛을 낸다. 자일리톨은 난충치성 당으로 상쾌한 단맛을 내고, 아세설팜k는 난충치성 저칼로리 당으로서 설탕의 200배의 감미를 가짐으로 단맛을 올리는 주 원료이다.Specifically, trehalose is the main raw material to reduce the sour, bitter and hard taste of Chinese herbal medicines and improve starch preservation in Chinese herbal medicines, fructooligosaccharides improve the growth and defecation of harmful bacteria in the intestines, and D-sorbitol Sugar enhances the protein preservation in Chinese herbal medicines and gives a refreshing sweet taste. D-maltitol is a hard tooth sugar that enhances the preservation of Chinese herbal medicines and produces a sweet taste. Xylitol is a hard-to-reduce sugar and has a refreshing sweet taste, and acesulfame k is a hard-to-reduce low-calorie sugar with 200 times the sweetness of sugar and is the main ingredient to increase sweetness.
본 발명에 따른 바람직한 일태양에 따르면, 한약 탕제의 뒷맛 개선용 감미료 조성물의 제조방법이 제공된다.According to a preferred aspect of the present invention, there is provided a method for producing a sweetener composition for improving aftertaste of herbal medicines.
본 발명에 따른 감미료 조성물은, 중량 기준으로 트레할로스 10%, 프락토올리고당 47.6%, D-소르비톨 0.7%, D-말티톨 8%, 자일리톨 0.7% 및 아세설팜k 0.7%를 혼합하는 단계; 및 혼합물에 총 중량이 100%가 되도록 하는 잔여량의 정제수를 첨가하고 교반 용해시키는 단계로 이루어지는 공정에 의해 제조되며, The sweetener composition according to the present invention comprises the steps of mixing 10% trehalose, 47.6% fructooligosaccharide, 0.7% D-sorbitol, 8% D-maltitol, 0.7% xylitol and 0.7% acesulfame k by weight; And adding a residual amount of purified water such that the total weight is 100% to the mixture and stirring to dissolve it.
한약 탕제시 일반적으로 한약제 한제(10첩)에 물 5L를 투입하여 탕제를 하고 약 80ml 단위로 파우치 포장하기 때문에, 한약제의 탕 제조 완료 후 포장전에 본제품 150g(120ml)를 투입하여 파우치 포장하는 방법으로 사용된다.In Chinese herbal medicine, in general, 5 liters of water is added to Chinese herbal medicines (10 pouches), and the pouch is packaged in 80 ml units. Used as
따라서, 본 발명에 따라 한약 탕제에 감미료를 적용하는 바람직한 방법은 본 발명에 따른 감미료 조성물 150g을 한약 탕제용수 5L에 희석하여 사용하는 것이다. Therefore, a preferred method of applying the sweetener to the herbal medicine according to the present invention is to use 150 g of the sweetener composition according to the present invention in 5 liters of herbal medicine water.
한약 탕제시 일반적으로 한약제 한제(10첩)에 물 5L를 투입하여 탕제를 하고 약 80ml로 파우치 포장하기 때문에 탕제조를 완료 후 포장전에 본제품 150g(120ml)를 투입하여 파우치포장하는 방법으로 사용하는 것이 바람직하다. 즉, 결론적인 사용방법은 본 제품 150g을 물 5L에 희석하여 사용하는 것이 바람직하다.
In Chinese herbal medicine, in general, 5L of water is poured into Chinese herbal medicine (10 pouches) and the pouch is packaged in 80ml. After finishing the preparation, add 150g (120ml) of this product before packaging. It is preferable. That is, in conclusion, it is preferable to use 150 g of the product diluted in 5 L of water.
다음과 같은 양의 원료를 사용하여 본 발명에 따른 감미료 조성물 150g을 제조하였다:150 g of the sweetener composition according to the present invention was prepared using the following amounts of raw materials:
트레할로스 : 15g Trehalose: 15 g
프락토올리고당 : 71.4g Fructooligosaccharide: 71.4g
D-소르비톨 : 1.05g D-sorbitol: 1.05 g
D-말티톨 : 12g D-maltitol: 12 g
자일리톨 : 1.05g Xylitol: 1.05 g
아세설팜k : 1.05g Acesulfame k: 1.05g
정제수 : 48.45g Purified water: 48.45 g
상기 방법으로 제조된 감미료 조성물을 한약 탕제에 적용하였다.The sweetener composition prepared by the above method was applied to Chinese herbal medicines.
우선, 한약제 한 제(10첩)에 물 5L를 투입하여 탕제를 제조한 후, 제조된 상기 탕제 5L에 상기 감미료 조성물을 150g(120ml)를 투입하고, 완성된 상기 탕제를 80ml 단위로 파우치 포장하였다.First, 5L of water was added to a Chinese medicine preparation (10 folds) to prepare a tanning agent, and then 150g (120ml) of the sweetener composition was added to the prepared 5L of the tanning agent, and the finished tanning agent was pouch-packed in 80 ml units. .
본 발명에 따른 상기 방법으로 제조된 감미료 조성물은 음용시 5L의 물에 희석하여 1일 2~3회, 1회 80ml의 양으로 섭취하는 것이 권장되며, 각 원료별 1일 섭취량은 다음과 같다:The sweetener composition prepared by the above method according to the present invention is recommended to be ingested in an amount of 80 ml once or twice a day by diluting in 5 L of water for drinking, and the daily intake of each raw material is as follows:
트레할로스 : 약 0.48g ~ 0.72g Trehalose: about 0.48g ~ 0.72g
프락토올리고당 : 약 2.3g ~ 3.4g Fructooligosaccharide: 2.3g ~ 3.4g
D-소르비톨 : 약 0.03g ~ 0.05g D-sorbitol: about 0.03g ~ 0.05g
D-말티톨 : 약 0.2g ~ 0.3g D-maltitol: about 0.2g ~ 0.3g
자일리톨 : 약 0.03g ~ 0.05g Xylitol: about 0.03g ~ 0.05g
아세설팜k : 약 0.03g ~ 0.05gAcesulfame k: about 0.03g ~ 0.05g
본 발명에 따라 제조되는 감미료 조성물은 다양한 천연 및 인공 감미료들 중에서도, 예컨대 한약 탕제 등의 약효에 영향을 미치는 바 없이, 신맛, 쓴맛, 텁텁한 맛 등의 미감을 줄이고 뒷맛(Finish)을 개선할 수 있도록, 단맛을 높여 환자가 거부감 없고, 편하게 복용할 수 있도록 기호성을 높이는 첨가물로서의 적용 영역을 가지게 될 수 있을 것으로 전망되며, 이에 따라 한약 탕제의 상품성도 제고할 수 있는 기회가 될 수 있다.The sweetener composition prepared according to the present invention, among other natural and artificial sweeteners, without affecting the efficacy of, for example, Chinese herbal medicines, so as to reduce the aesthetics of sour taste, bitter taste, thick taste, etc. to improve the aftertaste (Finish) In addition, it is expected to have an application area as an additive that enhances the sweet taste so that the patient can feel comfortable without taking it. Therefore, it can be an opportunity to improve the commerciality of herbal medicines.
Claims (6)
트레할로스 7 내지 15중량%, 프락토올리고당 35 내지 60중량%, D-소르비톨 0.5 내지 1.2중량%, D-말티톨 5 내지 12 중량%, 자일리톨 0.5 내지 1.2중량%, 아세설팜k 0.5 내지 1.2중량%를 혼합하는 단계; 및
혼합물에 총 중량이 100%가 되도록 하는 잔여량의 정제수를 첨가하고 교반 용해시키는 단계
로 이루어지는 것을 특징으로 하는 감미료 조성물을 제조하는 방법.A method for preparing a sweetener composition according to claim 2 or 3,
Trehalose 7-15 wt%, fructooligosaccharide 35-60 wt%, D-sorbitol 0.5-1.2 wt%, D-maltitol 5-12 wt%, xylitol 0.5-1.2 wt%, acesulfame k 0.5-1.2 wt% Mixing; And
Adding and stirring to dissolve the remaining amount of purified water to bring the total weight to 100%
Method for producing a sweetener composition, characterized in that consisting of.
한약제 한 제(10첩)에 물 5L를 투입하여 탕제를 제조하는 단계;
제조된 상기 탕제 5L에 상기 감미료 조성물을 150g(120ml)를 투입하는 단계; 및
완성된 상기 탕제를 80ml 단위로 파우치 포장하는 단계
를 포함하는 감미료 조성물을 한약 탕제에 적용하는 방법.In the method of applying the sweetener composition prepared by the method of claim 5 to Chinese herbal medicines,
Preparing a medicinal herb by adding 5 L of water to a medicinal herb (10 folds);
Injecting 150g (120ml) of the sweetener composition to the prepared 5L of the type; And
Pouch packaging of the finished tang in 80ml units
Method of applying a sweetener composition comprising a Chinese herbal medicine.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190031737A (en) | 2017-09-18 | 2019-03-27 | 대한제당 주식회사 | A sweetener composition having a GI reduction effect containing D-ribose |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276997A (en) * | 1993-03-26 | 1994-10-04 | Ajinomoto Co Inc | Sweetener composition |
| JP2002051723A (en) * | 2000-08-09 | 2002-02-19 | Takeda Chem Ind Ltd | Sweetener composition |
| JP2002142709A (en) * | 2000-11-14 | 2002-05-21 | Fuji Seito Co Ltd | New functional low-calorie sweetener |
| KR20090059953A (en) * | 2007-12-07 | 2009-06-11 | 주식회사 삼양제넥스 | Composition for soaking syrup |
-
2011
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276997A (en) * | 1993-03-26 | 1994-10-04 | Ajinomoto Co Inc | Sweetener composition |
| JP2002051723A (en) * | 2000-08-09 | 2002-02-19 | Takeda Chem Ind Ltd | Sweetener composition |
| JP2002142709A (en) * | 2000-11-14 | 2002-05-21 | Fuji Seito Co Ltd | New functional low-calorie sweetener |
| KR20090059953A (en) * | 2007-12-07 | 2009-06-11 | 주식회사 삼양제넥스 | Composition for soaking syrup |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190031737A (en) | 2017-09-18 | 2019-03-27 | 대한제당 주식회사 | A sweetener composition having a GI reduction effect containing D-ribose |
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| KR20120100511A (en) | 2012-09-12 |
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