KR930011878A - 기능성 복합 감미료의 제조 방법 - Google Patents

기능성 복합 감미료의 제조 방법 Download PDF

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KR930011878A
KR930011878A KR1019910022651A KR910022651A KR930011878A KR 930011878 A KR930011878 A KR 930011878A KR 1019910022651 A KR1019910022651 A KR 1019910022651A KR 910022651 A KR910022651 A KR 910022651A KR 930011878 A KR930011878 A KR 930011878A
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South Korea
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stevioside
functional complex
complex sweetener
functional
enzyme
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KR1019910022651A
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KR940004526B1 (ko
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인만진
최경호
전봉규
김민홍
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유영학
주식회사 미 원
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Publication of KR940004526B1 publication Critical patent/KR940004526B1/ko

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/44—Preparation of O-glycosides, e.g. glucosides
    • C12P19/56—Preparation of O-glycosides, e.g. glucosides having an oxygen atom of the saccharide radical directly bound to a condensed ring system having three or more carbocyclic rings, e.g. daunomycin, adriamycin
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides

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  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
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  • Chemical Kinetics & Catalysis (AREA)
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  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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  • Polymers & Plastics (AREA)
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  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

본 발명은 갈락토올리고당과 당전이 스테비오사이드를 주요성분으로 함유하는 기능성 복합 감미료의 제조방법에 관한 것으로, 본 발명의 제조방법은 유용 용액에 스테비오사이드를 첨가한 후, 이 수용액 기질에 미생물 기원의 β-갈락토시다제를 작용시켜서 갈락토올리고당과 갈락토실 스테비오사이드가 함유된 반응액을 얻는 것을 특징으로 하는데, 본 발명에 의하여 제조되는 기능성 복합 감미료는 감미도는 설탕에 비해서 0.8∼30배로 갈락토올리고당의 단점인 저감미도가 개선되어 있고, 비피더스균의 증식 활성이 있는 갈락토올리고당이 함유되어 기존 스테비오사이드의 감미료보다 기능성이 보강되어 있으며, 감미질은 산뜻하고 설탕에 가까우며 단순히 갈락토올리고당에 스테비오사이드를 혼합한 것 보다 좋고, 스테비오사이드의 단점인 쓴맛 등이 갈락토실 스테비오사이드로의 저노한, 갈락토올리고당의 혼합으로 대폭적으로 개선되어 있는 특징이 있다.

Description

기능성 복합 감미료의 제조 방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (3)

  1. 유당 용액에 스테비오사이드를 첨가한 후, 이 수용액 기질에 미생물 기원의 β-갈락토실시다제를 작용시켜서 30∼70℃에서 교반하에 반응시켜 갈락토올리고당과 갈락토실 스테비오사이드가 함유된 반응액을 얻는 것을 특징으로 하는 기능성 복합 감미료의 제조방법.
  2. 제1항에 있어서, 사용효소가 유리의 단백질 효소, 효소를 함유하는 균체 또는 고정화 효소인 것을 특징으로하는 기능성 복합 감미료의 제조방법.
  3. 제1항 또는 제2항에 있어서, 스테비오사이드의 첨가량이 유당 함량 대비 0.5∼20%인 것을 특징으로 하는 기능성 복합 감미료의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019910022651A 1991-12-11 1991-12-11 갈락토올리고당과 스테비오사이드를 함유하는 감미료의 제조방법 KR940004526B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910022651A KR940004526B1 (ko) 1991-12-11 1991-12-11 갈락토올리고당과 스테비오사이드를 함유하는 감미료의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910022651A KR940004526B1 (ko) 1991-12-11 1991-12-11 갈락토올리고당과 스테비오사이드를 함유하는 감미료의 제조방법

Publications (2)

Publication Number Publication Date
KR930011878A true KR930011878A (ko) 1993-07-20
KR940004526B1 KR940004526B1 (ko) 1994-05-25

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KR1019910022651A KR940004526B1 (ko) 1991-12-11 1991-12-11 갈락토올리고당과 스테비오사이드를 함유하는 감미료의 제조방법

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100851610B1 (ko) * 2001-09-21 2008-08-12 디아이씨 가부시끼가이샤 감미료 및 그 제조 방법

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