RU2336737C1 - Sugar substitute - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food and medicine industry, namely to manufacturing of sugar substitutes for dietary and general health meals. The sugar substitute contains inulin and oligofructose in the proportions of 95:5 - 5:95, mainly 75:25 - 25:75, high intensive sweetener and additionally and/or polyol and/or fructose. Relation of total quantity of inulin and oligofructose in grams and of a product of sugar substitute weight in grams by its sweetness coefficient accounts for 1:2 - 1:7, mainly 1:4 - 1:6. The high intensive sweetener is steviaside, sucralose, aspartame, acesulfame K or their mixtures in the amount sufficient to ensure sugar substitute sweetness coefficient equal to 0.5 - 5.0, mainly from 1.0 to 3.0. Erythrite, sorbite, xylitol, maltitol are used as polyol in the composition of the proposed sugar substitute.

EFFECT: manufacturing of a sugar substitute ensuring the recommended level of inulin and oligofructose in the sweetened products.

4 cl, 10 ex

Description

The invention relates to the food and medical industry, in particular to the production of a sugar substitute (ZS) for dietetic and therapeutic nutrition.

Known sugar substitute containing a high-intensity sweetener (sucralose) and inulin in a ratio of 0.1-2.4: 99.9-97.6 and a filler consisting of a polyol, maltodextrin and flavoring (US No. 6423358, 07.23.2002).

The use of this sugar substitute leads to an unacceptable level of a one-time consumed inulin with a sweetened product, which is an order of magnitude higher than the recommended single dose, which can cause diarrhea in people. In addition, the disadvantage of this sugar substitute is that it does not contribute to the characteristic taste of sweetened food products, resulting in the need to include flavorings in the sugar substitute.

A sugar substitute is also known, which contains in the above ratios a mixture of highly effective sweeteners (acesulfame-K and aspartame) and an oligosaccharide or inulin, and oligosaccharides are used, in particular, oligofructose (RU No. 2216208, 11/20/2002).

The disadvantage of this sugar substitute is that it does not exclude an overdose of inulin and oligofructose, which leads to unacceptable single doses of their consumption with a sweetened product. In addition, individually, inulin or oligofructose in the composition of the sugar substitute does not ensure the preservation of food products with their characteristic taste after sweetening.

The technical result of the invention lies in the fact that the proposed sugar substitute has a composition and proportions of components that make it possible to sweeten food products while maintaining their characteristic taste and prevent overdose of inulin and oligofructose, providing their recommended level in sweetened products.

This technical result is achieved by the fact that the proposed sugar substitute containing a mixture of inulin, oligofructose, a high-intensity sweetener and additionally and / or polyol and / or fructose, the ratio of inulin and oligofructose is 95: 5-5: 95, mainly 75: 25- 25:75, and the ratio of their total amount in grams and the product of the mass of the sugar substitute in grams by its sweetness coefficient is 1: 2-1: 7, mainly 1: 4-1: 6.

It is advisable to use a highly effective sweetener in an amount that provides a sweetener substitute coefficient of sweetness of 0.5-5.0, preferably 1.0-3.0. In the proposed sugar substitute, steviazide, sucralose, aspartame, acesulfame-K, or mixtures thereof, can be used as a high-intensity sweetener, and erythritol, sorbitol, xylitol, and maltitol as a polyol.

Inulin and oligofructose are some of the main components of the proposed sugar substitute.

Inulin - a polysaccharide (polyfructosan) extracted from natural raw materials (Jerusalem artichoke, chicory, etc.) by aqueous extraction, consisting of fructose units linked together by a β (2-1) bond with an average degree of polymerization of 10, solubility of 100 g / l, calorie content of 1 kcal / g and a coefficient of sweetness (KS) equal to 0.1.

Oligofructose is a oligosaccharide produced by partial hydrolysis of inulin, with a degree of polymerization of 2-7, solubility of 350 g / l, calorie content of 1.5 kcal / g and KS = 0.3.

Oligofructose has a slightly sweet taste, which is close to sucrose in the profile of sweetness and, in combination with high-intensity sweeteners, gives the products a milder taste.

Inulin, with almost no sweetness, brings a deep and balanced taste to the sweetener as part of the sugar substitute.

In the proposed invention, inulin is used in conjunction with oligofructose and is included in the sugar substitute in proportions that preserve the natural taste of the specific sweetened food products and eliminate the need for flavorings in the mixture.

The ratio of inulin and oligofructose 95: 5-5: 95, mainly 75: 25-25: 75 as part of a sugar substitute, covers a range of foods that require sweetening: hot or cold tea or coffee, milk and dairy products, ice cream, confectionery, sweet water and fruit juices.

Having a number of useful dietary properties, inulin and oligofructose are not absorbed in the upper gastrointestinal tract, providing the effect of filling, facilitating bowel movements and improving digestion in general. Performing prebiotic functions, inulin and oligofructose are inaccessible to potentially harmful microorganisms, such as enterobacteria and clostridia, and selectively restore normal microflora in the large intestine, stimulating the growth of bifidobacteria, accompanied by a reduced risk of colon cancer. Inulin and oligofructose contribute to increased adsorption of calcium and magnesium, as well as a decrease in blood cholesterol and triglycerides.

From the above it follows that inulin and oligofructose have the following generally recognized dietary properties:

- improvement of digestion (normalization of stool),

- prevention of dysbiosis (prebiotic effect),

- an increase in the absorption of Ca and Mg (prevention of osteoporosis),

- decrease in blood cholesterol and triglycerides,

- increase in immune status,

- reduced risk of bowel cancer.

All these positive effects are achieved by consuming the recommended daily total dose of inulin and oligofructose, which is in the range of 8-10 g. The exceptions are individual consumer indications - up to 15-17 g / day. (Methodical recommendations MP 2.3.1.1915 - 04, M., 2004, p. 17). A portion of a single dose of inulin and oligofructose should contain no more than ¼ part of the recommended daily dose, i.e. 2.0-2.5 g.

Excessive amounts of simultaneously consumed inulin and oligofructose can cause diarrhea, and their underestimated total amounts do not fully lead to the manifestation of the described positive properties.

In the present invention, the recommended single doses of inulin and oligofructose consumed with sweetened foods are achieved by regulating the ratio of their total amount in grams and the product of the mass of sugar substitute in grams by its sweetness ratio, which is 1: 2-1: 7, mainly 1: 4 -1: 6.

The sweetness ratio of a sugar substitute (CS _hs ), relative to food sugar, is determined by the formula:

where KS (a ₁ ), (a ₂ ), (a _i ) are the sweetness coefficients of the individual components of ZS,

m (a ₁ ), (a ₂ ), (a _i ) is the mass of the individual components of the GL in grams,

M _ss is the total mass of _starch in grams.

The usual rate of sweetness for a person is about 10 g of edible sugar per glass of drink with a volume of 180-200 ml or a portion of food products from it. The product of the indicated amount of sugar consumed in grams by its sweetness coefficient equal to 1 will be 10. Similarly, in the case of using a sugar substitute with CS _zs = 1, 10 g of ZS is needed to achieve this product, and in the case of CS _zs = 2, 5 g is enough ZS.

Therefore, when the ratio of the total amount in grams of inulin and oligofructose and the product of the mass of the sugar substitute in grams by its sweetness coefficient (PR _ss ) is, for example, 1: 5, the total amount of inulin and oligofructose in the first case will be 2 g in 10 g ZS , and in the second - 2 g in 5 g ZS, i.e. with CS _zs = 1.0, one kilogram of CS should contain a total of no more than 200 grams of inulin and oligofructose, and in the case of CS _zs = 2.0 - 400 g.

The same requirements apply in the manufacture of food products using the ingredients of AP. It is important when compiling a sugar substitute to observe the ratio of the total amount of inulin and oligofructose in grams and PR _ss in the range 1: 2-1: 7, mainly 1: 4-1: 6.

Fulfillment of this condition provides a one-time consumption of the total amount of inulin and oligofructose with ZS at the recommended level of 2-2.5 g.

The effective daily total dose of inulin and oligofructose is at the level of 8-10 g, therefore, recommendations for the use of AP should indicate that the frequency of administration should be 4-5 times a day.

Usually, a sugar substitute is made in such a way that its CS is close to 1 and, taking into account the density, it is possible to approximately replace the sugar “volume by volume”. The specific gravity of edible sugar (ρ _C ) is about 0.8 g / ml. The specific gravity of the proposed sugar substitute (ρ _ZS ) ranges from 0.4 g / ml to 0.8 g / ml, depending on its particle size distribution. For a more accurate implementation of the volume-equivalent sugar substitution, it is proposed to give the sugar substitute a sweetness coefficient equal to ρ _C / ρ _ZS . It follows that to replace sugar “volume by volume”, for example, when ρ _ЗС = 0.65, the CS of the sugar substitute should be 1.23.

The described approach is aimed at simplifying the home use of a sugar substitute without changing the recipes used and is a special case of the present invention. Raising the COP _zs to 3.0 reduces the amount of ZS used relative to edible sugar, which is convenient for household consumers, reduces the cost of transportation and storage, and also helps to reduce specific energy costs in its production.

A further increase in CS _zs to 5.0 is preferable when using CS in food and medical industries. A prerequisite is the observance of the above ratios of the total amount of inulin and oligofructose and PR _ss , which exclude the possibility of an overdose of inulin and oligofructose and ensure their recommended level in sweetened foods.

High-intensity sweeteners steviazide, sucralose, aspartame, acesulfame-K or their mixtures are quite suitable for inclusion in the composition of the proposed sugar substitute.

Currently, the prevailing trend is the use of high-intensity sweeteners from plant materials. The most acceptable of them for large-scale use in ZS compositions, based on food and physicochemical properties (including solubility, heat resistance), is steviazide, isolated from Stevia rebaundiana leaves by water-alcohol extraction, which has a sweetness factor of 150-200. Steviazide contains a mixture of various diterpenic glycosides having a single base - steviol and differing in the content of carbohydrate residues.

According to the results of numerous clinical trials, stevioside helps to normalize blood sugar and has an insulinotropic and glucagon-lowering effect.

From the group of polyols (sugar alcohols) - erythritol, sorbitol, xylitol, maltitol, proposed for use in the composition of the AP, the former is preferred.

Erythritol (erythritol) has the lowest of the listed polyols with a calorie content of 0.2 kcal / g at KS = 0.7, which is especially important when obtaining low-calorie sugar substitutes. Like other sugar alcohols, erythritol does not need insulin for absorption in the human body, is safe for diabetics and does not cause caries. In addition, its higher digestibility compared to other polyols causes the absence of flatulence and diarrhea when consumed in amounts up to 45 g / day.

The inclusion of fructose in the composition of the proposed sugar substitute is primarily due to the fact that it is slowly metabolized in the body, supplying it with energy, without affecting the insular apparatus and without causing a significant increase in blood glucose even in people suffering from impaired carbohydrate metabolism and patients with sugar diabetes.

The energy value of fructose is the same as that of sucrose, with calories - 4 kcal / g and KS = 1.2-1.7. However, the metabolism of fructose is carried out mainly by the liver, kidneys and muscles, so its daily dose should not be more than 35-45 g.

When compiling a sugar substitute with a calorie content of 0.5-0.7 kcal / g, intended for a low-calorie diet, the composition of the ZS includes a polyol, in particular erythritol. For the energy supply of diabetics and people suffering from impaired carbohydrate metabolism, fructose is added to the sugar substitute, and dry fructose or syrup containing fructose can be used.

Along with oligofructose in the composition of ZS, other oligosaccharides, such as maltodextrin and polydextrose, can be used to improve their quality and stability.

The finished form of ZS can be made in the form of a dry homogeneous mixture of all components of a sugar substitute, tablets, plates, capsules or granules.

The dry mixture due to the hygroscopicity of the individual components of the GL has a limited shelf life and is mainly suitable for industrial use. Capsules and tablets are associated with medications in consumers and do not contribute to the massive use of AP. After receiving the plates, the sugar substitute loses one of its advantages - almost instant solubility in liquid foods. The release of a granular product significantly increases the shelf life of the AP and simplifies its use in domestic conditions.

The present invention is illustrated in the examples of the proposed compositions ZS both in finished form (granular), and the added ingredients of ZS to sweetened food products.

When using granular samples, the sugar substitute was added to the test food product in an amount corresponding to PR _{ss of} approximately 10, taking into account the CS _ss . Tests were carried out similarly using the ingredients of GL, but in this case they preliminarily made a mixture by weighing each component on an analytical balance. Drinks were prepared on drinking tap water with a pH of 7.4-7.6. All samples were tasted by independent experts according to the hedonic test, which included assessing the sweetened food product by smell, sweetness (close to sucrose) and its level, taste (combination with AP, preservation of the product's characteristic taste) and aftertaste. The control was 10 g of edible sugar placed in a test food product. The taste advantages of the samples were evaluated organoleptically, and the functional properties were determined based on the amount of each ingredient in the composition of the AP.

The possibility of carrying out the invention is confirmed by the following examples, but is not limited to.

In the examples, the best options for AP for individual foods are given.

Example 1

Tea was brewed from AHMAD TEA sachets, packaged in 2 g, designed for one-time use. A bag of 200 ml of boiled hot water was poured, the exposure time was 90 seconds. Then hot tea with a volume of ISO ml and pH 7.6-7.7 was poured into a glass and a sugar substitute was added.

A mixture of APs of the following composition was prepared:

inulin - 0.5 g,

oligofructose - 1.5 g,

erythritol - 3.0 g,

stevioside - 49 mg.

The mass of a single-use sugar substitute (m _ss ) = 5 g, KS _ss = 2.0, PR _ss = 10. Calorie content of 0.67 kcal / g, in terms of the equivalent amount of edible sugar - 0.33 kcal / g. The ratio of inulin oligofructose is 25:75, their total weight is 2 g in 180 ml of tea, the ratio with PR _ss was 1: 5.

Example 2. Brewing tea was carried out as described in Example 1.

A mixture of APs of the following composition was prepared:

inulin - 0.5 g,

oligofructose - 1.5 g,

fructose - 4.0 g

stevioside - 38 mg,

m _ss = 6 g, CS _ss = 1.83, PR _ss = 11. Calorie content of 3.05 kcal / g, in terms of the equivalent amount of edible sugar - 1.8 kcal / g. The ratio of inulin: oligofructose is 25:75, their total weight is 2 g in 180 ml of tea, the ratio with PR _ss was 1: 5.5.

Example 3. Brewing tea was carried out as described in Example 1.

A mixture of APs of the following composition was prepared:

inulin - 0.5 g,

oligofructose - 1.5 g,

fructose - 4.0 g

sucralose - 10 mg,

m _ss = 6 g, CS _ss = 1.83, PR _ss = 11. Calorie content of 3.05 kcal / g, in terms of the equivalent amount of edible sugar - 1.8 kcal / g. The ratio of inulin: oligofructose is 25:75, their total weight is 2 g in 180 ml of tea, the ratio with PR _ss was 1: 5.5.

Example 4. Brewing tea was carried out as described in Example 1, using a granular sugar substitute of the following composition per 1 kg ZS:

inulin - 50 g

oligofructose - 150 g,

fructose - 350 g,

erythritol - 448.5 g,

stevioside - 1, 5 g,

m _ss = 10 g, CS _ss = 1.0, PR _ss = 10. Caloric value of 1.77 kcal / g, in terms of the equivalent amount of edible sugar - 1.77 kcal / g. The ratio of inulin: oligofructose is 25:75, their total weight is 2 g in 180 ml of tea, the ratio with PR _ss was 1: 5.0.

The addition of various options ZS practically did not change the pH level of tea, which was 7.5-7.7 units.

In the samples of sweetened tea in examples 1-4, the proposed sugar substitute more than in control retained the tea aroma and taste of the drink. The same experiments were carried out with other brands of tea - Maisky, DILMAH, brewed in bags and in a teapot, using a drink of different strengths and obtained similar results on the presented options for AP. Cooling the tea led to a slight increase in sweetness while maintaining the characteristic taste of the tea.

Example 5

TCHIBO EXCLUSIVE instant coffee was originally chosen as the test object.

Poured into glasses of 2 and 3 grams of coffee, poured 180 ml of boiled hot water and added a sugar substitute.

A mixture of APs of the following composition was prepared:

inulin - 1.4 g,

oligofructose - 0.6 g,

erythritol - 3.0 g,

stevioside - 51 mg,

m _ss = 5 g, CS _ss = 2.0, PR _ss = 10. Calorie content of 0.58 kcal / g, in terms of the equivalent amount of edible sugar - 0.29 kcal / g. The ratio of inulin: oligofructose is 70:30, their total weight is 2 g in 180 ml of coffee drink, the ratio with PR _ss was 1: 5.

Each variant of GL was tested with 2 and 3 g of coffee, since a portion of a sugar substitute should satisfy the consumer, regardless of his addiction to the concentration of the drink.

The best options were selected from those that were in harmony with different amounts of coffee in the drink. The addition of ZS did not lead to a change in pH and ranged from 5.6 to 6.5 units in a coffee drink. depending on the amount of dry coffee in it.

Example 6

The preparation of coffee was carried out as described in example 5, while for the sweetening used the following composition of the mixture ZS:

inulin - 1.4 g,

oligofructose - 0.6 g,

maltitol - 3.0 g,

stevioside - 46 mg

m _ss = 5 g, CS _ss = 2.0, PR _ss = 10. Calorie content of 1.72 kcal / g, in terms of the equivalent amount of edible sugar - 0.86 kcal / g. The ratio of inulin: oligofructose is 70:30, their total weight is 2 g in 180 ml of coffee drink, the ratio with PR _ss was 1: 5.

Example 7. The preparation of coffee was carried out as described in Example 5, while for the sweetening used the following composition of the mixture ZS:

inulin - 1.4 g,

oligofructose - 0.6 g,

fructose - 4.0 g

stevioside - 36 mg,

m _ss = 6 g, CS _ss = 1.75, PR _ss = 10.5. Calorie content of 3.05 kcal / g, in terms of the equivalent amount of edible sugar - 1.83 kcal / g. The ratio of inulin: oligofructose is 70:30, their total weight is 2 g in 180 ml of coffee drink, the ratio with PR _ss was 1: 5.25.

Example 8. The preparation of coffee was carried out as described in Example 5, while for granulation used granular sugar substitute of the following composition per 1 kg ZS:

inulin - 140 g,

oligofructose - 60 g,

fructose - 350 g,

erythritol - 448.4 g,

stevioside - 1.6 g,

m _ss = 10 g, CS _ss = 1.0, PR _ss = 10. Caloric value of 1.72 kcal / g, in terms of the equivalent amount of edible sugar - 1.72 kcal / g. The ratio of inulin: oligofructose is 70:30, their total weight is 2 g in 180 ml of the drink, the ratio with PR _ss was 1: 5.0.

The ratio of inulin and oligofructose 70:30 emphasizes the coffee aroma and taste of the drink and provides a stable pleasant aftertaste. The presented variants of examples 5-8 were tested on other brands of instant coffee NESKAFE GOLD, MAXWELL HOUSE and coffee from Arabica beans, prepared in a coffee maker and also received positive results.

In the samples of sweetened coffee in examples 5-8, the proposed sugar substitute, in contrast to the control, enhanced the coffee aroma and taste of the drink. In the same samples of chilled coffee, sweetness slightly increased and the listed positive taste sensations were preserved. The use of this ZS in coffee drinks with milk yielded similar results.

From examples 1-4 and 5-8, it follows that a change in the ratio of inulin and oligofructose ensures the preservation of the natural taste of sweetened foods. For tea, it is 25:75, and for coffee 70:30. The use of CS options presented in examples 1-4 led to the leveling of the characteristic taste of coffee and, conversely, the use of CS options described in examples 5-8 worsened the taste of tea.

Example 9. An orange fruit drink was prepared with a granulated sugar substitute containing the following components per 1 kg of sweetener:

inulin - 330 g

oligofructose - 220 g,

fructose - 200 g,

erythritol - 236.7 g,

stevioside - 13.3 g,

To 20 ml of orange juice concentrate, 4 g of ZS of the given composition were added and adjusted to 180 ml with water.

m _ss = 4 g, CS _ss = 2.5, PR _ss = 10. Calorie content of 1.51 kcal / g, in terms of the equivalent amount of edible sugar - 0.60 kcal / g. The ratio of inulin: oligofructose is 60:40, their total mass is 2.2 g in 180 ml of orange fruit drink, the ratio with PR _ss was 1: 4.5.

As a control, a similarly prepared drink was used containing, instead of a sugar substitute, 10 g of edible sugar. A comparative analysis showed the advantage of the test sample relative to the control. The drink with ZS had a fruity aroma and a full, characteristic taste.

Example 10

In the prepared confectionery products, a granular sugar substitute was used, containing the following components per 1 kg ZS:

inulin - 200 g,

oligofructose - 200 g,

fructose - 250 g,

erythritol - 340 g,

stevioside - 10 g,

CS _zs - 2.12. Calorie content 1.57 kcal / g. The ratio of inulin: oligofructose 50:50.

The following components were included in the manufactured Curd cake:

3-3.5 cups flour

200 g margarine

1 cup sugar substitute,

250 g of kefir,

250 g of cottage cheese (fat content 0% or 5%),

1 teaspoon of baking soda

1 egg

Separately, 250 g of yogurt was mixed with ½ cup sugar substitute and 1 teaspoon of baking soda. 200 g of margarine and a previously prepared mixture of kefir, ZS and baking soda were added to three glasses of flour. They collected the dough in a lump and divided it into two equal parts. To prepare the filling, the cottage cheese was mixed well with ½ cup ZS and the protein of one egg was added. Half of the dough was rolled out in a baking sheet, the filling was applied evenly on top, the second part of the dough was rolled separately and covered with the filling. The surface of the cake was smeared with the yolk of one egg, pierced in several places and baked in the oven for 40-50 minutes at a temperature of 200 ° C until golden.

The cake contained about 30 servings. The total amount of sugar substitute used in it was 250 ml, which at a density of 0.65 g / ml was 162.5 g. Each portion contained 5.4 g of a sugar substitute, including 2.16 g of inulin and oligofructose.

A control cake was prepared similarly with an equivalent amount of edible sugar. Organoleptic tests determined the preference of the test sample compared to the control.

In examples (1-10), the one-time total amount of inulin and oligofructose consumed was at the recommended level, thereby ensuring the positive dietary and therapeutic properties of the proposed sugar substitute.

Thus, the use of inulin and oligofructose in the given ratios in the composition of GL makes it possible to give harmonious sweetness to sweetened food products, preserving their natural characteristic taste, without resorting to the use of flavorings.

In addition, the introduction of a limitation of the ratio of the total amount of inulin and oligofructose to the product of the mass of the sugar substitute by its sweetness coefficient eliminates the overdose of inulin and oligofructose, ensures their recommended level in sweetened foods, and thereby contributes to the effective manifestation of the dietary properties of the sugar substitute.

The present invention extends the range of use of the sugar substitute, combining sweetening functions and the positive therapeutic and prophylactic properties listed in the description. It opens up the possibility of creating ZS (in various combinations of the listed ingredients) both for a low-calorie diet and for energy supply of diabetics and people suffering from carbohydrate metabolism disorders.

Claims (4)

1. A sugar substitute containing a mixture of inulin, oligofructose, a high intensity sweetener and additionally and / or polyol and / or fructose, wherein the ratio of inulin and oligofructose is 95: 5-5: 95, preferably 75: 25-25: 75, the ratio their total amount in grams and the product of the mass of the sugar substitute in grams by its sweetness coefficient is 1: 2-1: 7, mainly 1: 4-: 6. 2. The sugar substitute according to claim 1, characterized in that the high-intensity sweetener is used in an amount that provides a sweetener substitute with a sweetness coefficient of 0.5-5.0, preferably 1.0-3.0. 3. The sugar substitute according to claim 1, characterized in that steviazide, sucralose, aspartame, acesulfame K, or a mixture thereof are used as a high-intensity sweetener. 4. The sugar substitute according to claim 1, characterized in that erythritol, sorbitol, xylitol, maltitol are used as the polyol.