RU2270255C2 - Method for production of sweetener composition - Google Patents

Abstract

FIELD: food processing industry.

SUBSTANCE: claimed method includes the next steps. Aqueous solution of glucose, fructose, or saccharose, or mixture thereof is prepared; 5-10 mass % (based on total solution mass) of solution is sampled and heated up to 50-80°C. Stevioside in amount of 0.2-10 mass % (based on total mass of starting solution) is introduced in heated solution and said solutions are blended to produce composition containing (mass %): glucose, fructose, or saccharose, or mixture thereof 50-80; stevioside 0.2-10; and balance: water. Method of present invention makes it possible to obtain composition of improved quality due to absence of saccharose caramelization.

EFFECT: simplified and inexpensive method with low energy consumption; sweetener composition of reduced cost.

6 ex

Description

The invention relates to the food industry, and in particular to a method for producing a sweetening composition.

A known method of obtaining a sweetening composition, comprising mixing two sweetening components, one of which is stevioside or saccharin, or Acesulfame K, and the second component is 4,1 ', 6'-trichloro-4,1', 6'-trideoxyhalactosaccharose (TGS ), and when using saccharin, the ratio of the components is from 7.5: 1 to 1: 2.13, and when using stevioside or acesulfame K from 16: 1 to 1: 1 (SU No. 1407388,30.06.1988).

The disadvantages of this method are that the components used, in addition to stevioside, are unnatural, which limits the use of this sweetener composition in food products.

This composition has a bitter taste, which impairs the taste of the products. Synthesized chemical sweeteners are not absorbed by the human body and have a number of physiological restrictions on the consumption rate (for example, saccharin, TGS, etc.). Their actual use in the food industry is limited mainly to soft drinks.

A known method of obtaining a sweetening composition, comprising mixing sucrose, stevioside and water in the following ratio, wt.%: Sucrose 66-69, stevioside 0.25, the rest water, and subsequent spray drying of the resulting syrup.

The composition is a crystalline bulk material, has a reduced bulk density of 0.15-0.77 g / ml, the intensity of the sweetness of which corresponds to the sweetness of sucrose (EP No. 0334617, MKI ⁷ C 13 F 3/00, C 13 F 5/00, A 23 L 1 / 236.1989).

The disadvantage of this method is that spray drying leads to caramelization of sucrose, i.e. to the deterioration of consumer properties of the product.

The composition obtained by a known method has limited use. Basically, it can be used for applying to the surface of confectionery. At the same time, the production of most food products requires the dissolution of the sweetener composition in various aqueous media, for example in milk, juices, alcoholic beverages.

The technical result of the invention is to provide the possibility of obtaining a composition in the form of a solution, improving its quality and the possibility of using it for preparing more food products.

This result is achieved by the fact that the proposed method provides for the preparation of an aqueous solution of glucose, or fructose, or sucrose, or a mixture thereof, taking part of the resulting solution in an amount of 5-10 wt.% Of its total amount, heating the selected solution to 50-80 ° C , the introduction of stevioside in this heated solution and mixing the solutions to form a composition containing the components in the following ratio, wt.%:

glucose, or fructose, or sucrose, or a mixture thereof 50-80 stevioside 0.2-10 water rest

The method is as follows.

An aqueous solution of glucose, or fructose, or sucrose, or a mixture thereof with a content of components in a solution of 50-80 wt.%, Is prepared. A part of the resulting solution is taken in an amount of 5-20 wt.% Of its total amount, heated to a temperature of 50-80 ° C and stevioside in an amount of 0.2-10 wt.% To the entire initial amount of the solution is added to the heated solution.

When stevioside is dissolved in an aqueous solution of sugars (glucose, or sucrose, or fructose, or a mixture thereof) at a temperature below 50 ° C, the dissolution process slows down and an increase in the taste of bitterness is observed. The dissolution of stevioside at temperatures above 80 ° C is accelerated, but there is a noticeable caramelization of sugar, which leads to a color change of the resulting sweetening composition to intense yellow.

These solutions are mixed to form a composition containing components in the following ratio, wt.%:

glucose, or fructose, or sucrose, or a mixture thereof 50-80 stevioside 0.2-10 water rest

Example 1

An aqueous glucose solution is prepared by dissolving 500 g (50 wt.%) Glucose in 498 g (49.8 wt.%) Water, part of the resulting solution is taken in an amount of 5 wt.% Of the total amount of solution, the selected solution is heated to 50 ° C. . In this heated solution, stevioside is introduced in an amount of 2 g (0.2 wt.%) To the entire initial amount of the solution and these solutions are mixed until a composition containing components is formed in the following ratio, wt.%:

glucose fifty stevioside 0.2 water rest

Example 2

An aqueous solution of fructose is prepared by dissolving 800 g (80 wt.%) Fructose in 150 g (15 wt.%) Water, a part of the resulting solution is taken in an amount of 5 wt.% Of the total amount of the solution, the selected solution is heated to 80 ° C. In this heated solution, stevioside is introduced in an amount of 50 g (5.0 wt.%) To the entire initial amount of the solution and these solutions are mixed until a composition containing the components is formed in the following ratio, wt.%:

fructose 80 stevioside 5,0 water rest

Example 3

An aqueous solution of sucrose is prepared by dissolving 600 g (60 wt.%) Sucrose in 300 g (30 wt.%) Water, part of the resulting solution is taken in an amount of 5 wt.% Of the total amount of solution, the selected solution is heated to 60 ° C, in this heated solution is administered stevioside in an amount of 100 g (10.0 wt.%) to the entire initial amount of the solution and mix these solutions to form a composition containing the components in the following ratio, wt.%:

sucrose 60 stevioside 10 water rest

Example 4

An aqueous solution of a mixture of glucose and fructose is prepared by dissolving glucose and fructose, taken in amounts, g: 280, 370, respectively (65 wt.%), In 342 g (34.2 wt.%) Water, take part of the resulting solution in an amount of 10 wt.% of the total amount of the solution, the selected solution is heated to 70 ° C, stevioside in the amount of 8 g (0.8 wt.%) is added to this heated solution to the entire initial amount of the solution and these solutions are mixed until a composition containing components is formed at their following ratio, wt.%:

a mixture of glucose and fructose 65 stevioside 0.8 water rest

Example 5

An aqueous solution of a mixture of glucose, sucrose and fructose is prepared by dissolving glucose, sucrose and fructose, taken in amounts, g: 360, 20, 420, respectively (80 wt.%), In 190 g (19 wt.%) Of water, a part of the obtained solution in an amount of 7 wt.% of the total amount of the solution, the selected solution is heated to 65 ° C., stevioside in the amount of 10 g (1.0 wt.%) is added to this heated solution to the entire initial amount of the solution and these solutions are mixed until the composition containing components in the following ratio, wt.%:

a mixture of glucose, sucrose and fructose 80 stevioside one water rest

Evaluation of sweets is carried out according to the method.

As a control sample, a sucrose solution containing 10 g of sucrose in 100 cm ^{3 of} distilled water is used (according to GOST 12576-89 Sugar). The process of control of sweets is carried out at 20 ° C by a comparative assessment of the taste of the control sample with solutions in water of various samples of sweetening compositions. If necessary, control solutions of sucrose of other concentrations are prepared. The taster should indicate which of the solutions of the composition of the examples has the same sweetness as the control solution with a known concentration of sucrose.

The bitterness of an aqueous solution of a sweetening composition is evaluated in accordance with GOST 3351-74 ("Drinking water. Methods for determining taste, odor, color and turbidity"). The bitterness is assessed by comparing the taste of a solution of a specific sample of the sweetening composition with the taste of a control solution of stevioside in distilled water at an equal concentration of stevioside in the control solution and in the solution of a specific sample of the sweetening composition.

Based on the methods, the actual sweetness is increased up to 40% compared with the control sample. The taste of bitterness inherent in stevioside (see L. A. Sarafanova. The use of food additives. Technical recommendations, 50th edition, St. Petersburg: FIORD Publishing House, 2002, pp. 49-50) is significantly suppressed in the claimed sweetening composition for 2-3 points.

Example 6 practical application.

Oatmeal cookies are prepared using the sweetener composition of Example 5.

Use the recipe for baking oatmeal cookies with a consumption of raw materials, parts by weight:

premium wheat flour 483.86 oatmeal 195.53 sweetener composition 187.78 syrup 117.46 margarine 191,009 cinnamon 0.85 vanilla flavor 1,5 soda 3.96 salt 4,52

Oatmeal cookies using a sweetening composition are 1.5 times higher than the height compared to a product based on a standard formulation with the same geometry and dimensions of the original dough piece. Cookies get more magnificent due to the formation of a developed spatial structure, it has a longer shelf life.

The proposed method allows to improve the consumer properties of the composition due to the lack of caramelization. The composition will find wide application in the food industry, as many products are produced using sweetening compositions in the form of solutions. The method of obtaining it is simple, does not require special equipment and high energy costs, which reduces capital and current costs, and thereby the cost of the sweetening composition. It does not require special packaging and is convenient in transportation and dosing.

The method allows to expand the range of compositions based on natural ingredients used in the food industry, in particular for the production of dietetic and preventive nutrition products.

Claims (1)

A method of obtaining a sweetening composition, characterized in that an aqueous solution of glucose, or fructose, or sucrose, or a mixture thereof is prepared, part of the resulting solution is taken in an amount of 5-10 wt.% Of its total amount, the selected solution is heated to 50-80 ° C , enter stevioside into this heated solution in an amount of 0.2-10 wt.% to the entire initial amount of the solution and mix these solutions to form a composition containing the components in the following ratio, wt.%: Glucose, or fructose, or sucrose, or their mixture 50-80 Stevioside 0.2-10 Water Rest