WO2009133835A1 - β-フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を含有するシラップ状甘味料の着色抑制方法とその利用 - Google Patents
β-フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を含有するシラップ状甘味料の着色抑制方法とその利用 Download PDFInfo
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- WO2009133835A1 WO2009133835A1 PCT/JP2009/058254 JP2009058254W WO2009133835A1 WO 2009133835 A1 WO2009133835 A1 WO 2009133835A1 JP 2009058254 W JP2009058254 W JP 2009058254W WO 2009133835 A1 WO2009133835 A1 WO 2009133835A1
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- WIPO (PCT)
- Prior art keywords
- syrup
- sweetener
- reducing
- oligosaccharide
- reducing sugar
- Prior art date
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- 239000011734 sodium Substances 0.000 description 1
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- 229940080237 sodium caseinate Drugs 0.000 description 1
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- 239000008347 soybean phospholipid Substances 0.000 description 1
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- 230000006098 transglycosylation Effects 0.000 description 1
- 238000005918 transglycosylation reaction Methods 0.000 description 1
- 125000000647 trehalose group Chemical group 0.000 description 1
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- 239000008371 vanilla flavor Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 235000020125 yoghurt-based beverage Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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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
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- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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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
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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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
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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
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y204/00—Glycosyltransferases (2.4)
- C12Y204/01—Hexosyltransferases (2.4.1)
- C12Y204/01019—Cyclomaltodextrin glucanotransferase (2.4.1.19)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01026—Beta-fructofuranosidase (3.2.1.26), i.e. invertase
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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- 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
Definitions
- the present invention relates to a method for suppressing coloration of a syrup-like sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond, and more specifically, a non-reducing oligo having a ⁇ -fructofuranoside bond.
- Coloring of a syrup sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond characterized in that lactate is contained in a syrup sweetener containing a reducing sugar together with a sugar It relates to suppression methods and their use.
- the non-reducing oligosaccharide having a ⁇ -fructofuranoside bond has one of the characteristics that it has a preferable property that is relatively close to sugar (also known as sucrose) in taste and the like.
- Oligosaccharide is a main component that exhibits various functions, and as an active ingredient, for example, lactosucrose in which galactose is ⁇ -1,4 bonded to a glucose residue of sucrose is difficult to digest and promotes growth of bifidobacteria Glycosyl sucrose in which glucose or maltooligosaccharide is ⁇ -1,4 linked to the glucose residue of sucrose has an anti-sugar action, moisturizing property, and difficult caries resistance.
- fructooligosaccharides in which fructose or fructooligosaccharides are linked to the fructose residue of sucrose by ⁇ -1,2 As an oligosaccharide that is easy to be used in the field and exhibits functional effects such as improving the gut microbiota, it can be used in foods, cosmetics, pharmaceuticals, etc., for example, physical properties improvement, taste improvement, caries suppression, bacterial flora improvement, immunoregulation, etc. Is used for a wide range of purposes.
- lactosucrose catalyzes a ⁇ -fructofuranosidase derived from microorganisms by allowing a microorganism-containing ⁇ -fructofuranosidase to act on a solution containing sucrose and lactose.
- Manufactured by transglycosylation glycosyl sucrose is produced, for example, by allowing a microorganism-derived cyclomaltodextrin glucanotransferase to act on a solution containing sucrose and a partially degraded starch, as described in JP-B-53-017606.
- fructooligosaccharides are produced, for example, by allowing microorganism-derived ⁇ -fructofuranosidase to act on sucrose as described in JP-A-58-201980.
- the non-reducing oligosaccharide having a ⁇ -fructofuranoside bond is sucrose. It is produced by utilizing a glycosyltransferase reaction from an oligosaccharide to an oligosaccharide by allowing a glycosyltransferase to act on the oligosaccharide contained therein.
- syrup-like sweeteners containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond have the disadvantage that they deteriorate during storage at room temperature and are easily browned and colored. In order to avoid this as much as possible, it was necessary to store at a low temperature, but there was a problem that the viscosity of the syrup-like sweetener was increased by lowering the temperature and the cost for transportation and storage increased.
- the syrup-like sweetener is a product as a sweetener because the original sweetness of the sweetener is impaired by the organic acids used as pH buffering agents and the salty taste, astringency, etc. derived from their salts. It also turned out to lose value.
- the present invention provides a method for suppressing the coloration of a syrup sweetener containing a reducing sugar together with a conventional non-reducing oligosaccharide having a ⁇ -fructofuranoside bond, and in particular, a syrup sweetness even at room temperature.
- the first object of the present invention is to provide a method capable of suppressing coloring without impairing the original preferred taste quality of the material, and reducing together with the non-reducing oligosaccharide having a ⁇ -fructofuranoside bond that is suppressed by the method.
- a second object is to provide a syrup-like sweetener containing a natural sugar.
- lactate is added to 0.2 mM to 2.0 mM, preferably 0.2 mM to 1.mM in a syrup sweetener containing a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond and a reducing sugar. It has been found that by containing 5 mM, coloring of the syrup-like sweetener can be suppressed at room temperature.
- the present invention includes a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond, characterized by containing lactate having a concentration of 0.2 mM to 2.0 mM, preferably 0.2 mM to 1.5 mM.
- a method for suppressing coloring of a syrup-like sweetener containing a reducing sugar and a syrup-like sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond stabilized by the method. This solves the above problem.
- this invention solves the said subject by also establishing the coloring inhibitor of the syrup sweetener which uses lactate as an active ingredient, and measuring the utilization.
- the reduction is performed together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond.
- Stable syrup-like sweeteners containing a natural sugar in particular, non-coloring of syrup-like sweeteners without inhibiting the original taste of syrup-like sweeteners and having ⁇ -fructofuranoside bond as its main component Reduction of reducing oligosaccharide content can be suppressed, and a syrup-like sweetener containing a reducing sugar can be produced together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond that can be stored stably at room temperature for a long period of time. .
- the lactate used in the present invention is a salt formed by ionic bonding of lactic acid ions and other cations. As long as the syrup-like sweetener of the present invention has an effect of inhibiting coloring, a cation that is a counter ion is used.
- the ions are not particularly limited.
- the lactate used in the present invention those recognized as food additives are desirable, and examples thereof include sodium lactate, calcium lactate and iron lactate. From the viewpoint of color and taste, sodium lactate or lactic acid The use of calcium is suitable.
- the non-reducing oligosaccharide having a ⁇ -fructofuranoside bond as used in the present invention means a non-reducing oligosaccharide having a structure in which a fructose residue is ⁇ -fructofuranoside-bonded in the molecule.
- disaccharide sucrose, trisaccharide or higher lactosucrose also known as galactosyl sucrose
- glycosyl sucrose including glucosyl sucrose also known as erulose
- fructosyl sucrose also known as kestose
- fructooligosaccharides including isokestose Etc. are included in this.
- a method for producing a syrup-like sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond as referred to in the present invention is not particularly limited.
- ⁇ -fructofuranoside bond by allowing glycosyltransferases such as ⁇ -fructofuranosidase and cyclomaltodextrin glucanotransferase to act on an oligosaccharide aqueous solution containing sucrose or lactose together with sucrose or dextrin together with sucrose
- a production method comprising a step of producing a reducing sugar together with a non-reducing oligosaccharide having the following, followed by a step of purification by decolorization with activated carbon, a step of desalting with an ion exchange resin, and a step of containing lactate.
- the syrup sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond as used in the present invention usually has a solid content concentration of 30 w / w% to 80 w / w%, preferably 50 w / w.
- % To 75 w / w% of oligosaccharide having a ⁇ -fructofuranoside bond in terms of anhydride is 10 w / w% or more, preferably 20 w / w% to 80 w / w%, more preferably 30 w / w% to 70 w / W%, and contains a reducing sugar such as glucose, fructose, lactose, maltooligosaccharide in an amount of 1 w / w% or more, preferably 10 w / w% or more in terms of anhydride.
- the suppression of coloring of a syrup-like sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond as used in the present invention means suppression of coloring that occurs during storage of the syrup-like sweetener at room temperature. means.
- the step of incorporating lactate is a syrup-like sweetness of the present invention. It may be contained after an appropriate step until the manufacturing process of the material is completed, preferably after a step of purification by decolorization and desalting, and as a method thereof, a powder or liquid lactate and / or an aqueous solution thereof may be used. For example, it can be contained by an appropriate method such as mixing, kneading, dissolution, or injection.
- the concentration of lactate contained in the syrup sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond is such that the syrup sweetener can be stably stored and the syrup sweetener There is no particular limitation as long as the original taste quality of the ingredients is not impaired.
- the preferred concentration used in the present invention is preferably 0.2 mM to 2.0 mM, more preferably 0.2 mM to 1.5 mM as the lactic acid concentration. If the concentration of lactate is less than 0.1 mM, the stabilizing effect is not sufficiently exerted. If it exceeds 2.0 mM, the taste of salty taste, astringency, etc.
- the pH of a syrup sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond is usually 4.0 to 6.4, preferably 4.2 to 5.8. Is preferable.
- the pH of a syrup sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond is less than 4.0 or more than 6.4, the coloring suppression effect is reduced, There may be a problem that the original taste quality of the syrup sweetener is impaired.
- coloring suppression method for a syrup-like sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond of the present invention coloring can be achieved without impairing the original taste of the syrup-like sweetener. Not only can it be suppressed, but it can also suppress the reduction of the oligosaccharide content having ⁇ -fructofuranoside bond, which is the main component of the syrup-like sweetener, and finish it into a syrup-like sweetener with high quality and high commercial value. Can do.
- syrup-like sweetener of the present invention may be mixed with other saccharide sweeteners or high-intensity sweeteners as necessary in the process until it is completed as a product unless the object of the present invention is impaired. Further, it can be advantageously carried out to finish the syrup sweetener with higher added value.
- a syrup-like sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond whose color is suppressed according to the present invention can be stored stably for a long period of time at normal temperature and has a desirable taste. Therefore, it is also possible to advantageously carry out the use as a tabletop sweetener or a potion type sweetener as it is or by containing other sweeteners such as a high-intensity sweetener and then filling the container.
- a syrup-like sweetener containing a reducing sugar together with a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond that is suppressed in coloration according to the present invention can be obtained by a method of pulverizing after drying with a drum dryer, if necessary. It is also possible to advantageously perform pulverization by an appropriate method such as a spray drying method such as a disk method, a pressure nozzle method, or a two-fluid nozzle method. In addition, it can be used as paste or solid honey-containing crystals, for example, fondant and icing, and also used for oral intake including feeds such as livestock and pets as well as human food and drinks. It can be carried out advantageously.
- a storage test was conducted for 8 weeks. Sampling was performed at the start of storage, 3 weeks and 8 weeks after storage, and subjected to analysis. Samples with a coloring degree exceeding 0.1 at the time after 3 weeks were judged inappropriate and excluded, and after 8 weeks, only the remaining samples were analyzed.
- a mixture obtained by adding water to the syrup sweetener in the same ratio instead of the organic acid salt solution was used as a control.
- Measured items were pH, lactosucrose content, and coloring degree.
- the pH was measured using a pH meter HM-20E (manufactured by Toa Denpa Kogyo Co., Ltd.), adjusting the concentration of syrup-like sweetener to Brix 30 ⁇ 1%.
- the results are shown in Table 1.
- the control organic acid salt-free sample increased in coloration with time and decreased in pH, and accordingly, the main component lactosucrose content decreased.
- the samples to which organic acid salt was added had a decrease in pH after 3 weeks of storage. Although it was small compared to the control, the lactosucrose content did not change from the beginning of storage, but marked coloring was observed and the coloring degree exceeded 0.1 and became inappropriate.
- the content of lactosucrose was not changed from that at the start of the storage at 8 weeks after the storage, but the coloring degree exceeded 0.1 and became inappropriate.
- the sample added with sodium lactate or calcium lactate is different from the sample added with other organic acid salts in that the reduction of the lactosucrose content is suppressed and the color of the syrup-like sweetener is good even after 8 weeks of storage. It has been found that high quality syrupy sweeteners can be stably stored.
- the sample was stored at 40 ° C. for 8 weeks, and sampled at the start of storage, 4 weeks and 8 weeks after storage, and subjected to analysis.
- a mixture obtained by adding water to the syrup-like sweetener at the same ratio instead of the aqueous sodium lactate solution was used.
- the measurement items were pH and lactosucrose content, and were measured under the same conditions as in Experiment 1. In addition, the degree of coloring was also measured after 8 weeks.
- Syrup sweetener (trade name “Coupling Sugar”) containing glycosyl sucrose (about 55 w / w% in terms of anhydride) and reducing sugars such as glucose, maltooligosaccharides and fructose (over 10% in terms of anhydride) , Solid content concentration of about 75 w / w%, sold by Hayashibara Shoji Co., Ltd.), 20 mM sodium citrate aqueous solution, sodium succinate aqueous solution, sodium lactate aqueous solution, or calcium lactate aqueous solution as various organic acid salts with a final concentration of 1 mM Each organic acid salt aqueous solution was added and mixed so as to be, and then stored at 40 ° C.
- ⁇ Syrup-like sweetener containing reducing sugar together with lactosucrose An aqueous solution containing 22 w / w% sucrose and 18 w / w% lactose was adjusted to pH 6.0, to which 1 unit of ⁇ -fructofuranosidase was added per sucrose, and invertase-deficient yeast was added at a wet weight of 5 per solid weight. %, And the reaction solution was reacted at 35 ° C. for 20 hours while controlling the pH of the reaction solution at pH 6 to 7 using 1N sodium hydroxide solution. The reaction solution was heated at 90 ° C.
- syrup-like sweetener solid content
- lactosucrose about 70 w / w% in terms of anhydride
- reducing sugars such as glucose, fructose, lactose (more than 10 w / w% in terms of anhydride)
- a concentration of about 75 w / w%) was obtained.
- 1 part by mass of 40 mM sodium lactate aqueous solution was added to 100 parts by mass of the syrup sweetener and mixed uniformly. Since this product contains sodium lactate at a concentration of about 0.4 mM, it is a high-quality syrup-like sweetener containing reducing sugar together with lactosucrose, which is suppressed from coloring during storage at room temperature.
- syrup-like sweetener solid content
- lactose sucrose about 45 w / w% in terms of anhydride
- reducing sugars such as glucose, fructose, lactose (more than 10 w / w% in terms of anhydride)
- a concentration of about 75 w / w%) was obtained.
- calcium lactate hydrate powder was added and mixed to a concentration of about 0.3 mM. This product is a high-quality syrup-like sweetener containing a reducing sugar together with lactosucrose, in which coloring during storage at room temperature is suppressed.
- ⁇ -amylase trade name “Termamyl 60L”, manufactured by Novozymes
- reaction solution 20 w / w% sucrose was added, and 3 units of cyclomaltodextrin glucanotransferase was added per 1 g of starch, and the mixture was allowed to act at pH 5.6 and a temperature of 65 ° C. for 24 hours.
- the reaction solution was heated at 95 ° C.
- a syrup-like sweetener solid content concentration of about 75 w / w containing glycosyl sucrose (about 55 w / w% in terms of anhydride) and reducing sugar (such as 10% or more in terms of anhydride) such as glucose, maltooligosaccharide and fructose %). 5 parts by mass of a 10 mM sodium lactate aqueous solution was added to 100 parts by mass of the syrup sweetener and mixed uniformly. Since this product contains sodium lactate at a concentration of about 0.5 mM, it is a high-quality syrup-like sweetener containing reducing sugars together with glycosyl sucrose, in which coloring during storage at room temperature is suppressed.
- Syrup sweetener containing reducing oligosaccharide with fructooligosaccharide> Syrup sweetener (trade name “Mayoligo G”, solid content containing fructooligosaccharides (about 55 w / w% in terms of anhydride), reducing sugars such as glucose and fructose (over 30 w / w% in terms of anhydride) About 74 w / w%, sold by Meiji Seika Co., Ltd.) 5 parts by mass of 10 mM sodium lactate aqueous solution was added to 100 parts by mass and mixed uniformly.
- this product contains sodium lactate at a concentration of about 0.5 mM, it is a high-quality syrup-like sweetener containing reducing oligosaccharides and fructooligosaccharides, which is suppressed from coloring during normal temperature storage.
- a tabletop sweetener was produced by filling the syrup-like sweetener with reduced coloration obtained in the method of Example 2 into a 300 ml plastic container. Since this product contains 0.3 mM calcium lactate, it is a high-quality tabletop sweetener with suppressed coloring during storage at room temperature.
- ⁇ Desktop sweetener> Sucralose (manufactured by Saneigen FFI Co., Ltd.), 5 parts by mass, is uniformly mixed with 100 parts by mass of the syrup-like sweetener with reduced coloration obtained by the method of Example 1, and the sweetness is as in the case of sugar per solid content. After making the sweetener about twice as much, a 500 ml plastic container was filled to produce a tabletop sweetener. Since this product contains about 0.4 mM sodium lactate, coloring during storage at room temperature is suppressed, and it is a high-quality tabletop sweetener with a desirable taste quality, about 1/2 that of sugar. Can be used advantageously for sweetening various low-calorie foods and beverages.
- a potion-type sweetener for tea was manufactured by placing 5 g of a syrup-like sweetener with suppressed coloring obtained by the method of Example 1 in a small plastic container and sealing it. Since this product contains about 0.4 mM sodium lactate, it is a high-quality sweetener for beverages with suppressed coloring during storage at normal temperature, and can be used as a sweetener for coffee, tea, and the like.
- aqueous phase was prepared by adding 5.4 parts by mass of sodium acid and dissolving.
- the above aqueous phase and oil phase are each taken in a homogenizer, heated at 70 to 75 ° C. for 15 minutes with stirring, and preliminarily emulsified, and then applied in two stages (first stage 180 kg / cm 2 , second stage 50 kg). / Cm 2 ) and homogenized.
- This product is a fondant with good color and good taste.
- This product is a jelly having a preferred taste quality.
- ⁇ Powdered lactosucrose-containing sweetener> The colored syrup sweetener obtained by the method of Example 1 was heated to 50 ° C. and spray-dried to produce a powdered lactosucrose-containing sweetener.
- This product is a high quality powder sweetener containing a reducing sugar along with glycosyl sucrose having a preferred taste quality.
- ⁇ Uiro no Moto> To 90 parts by mass of rice flour, 20 parts by mass of corn starch, 40 parts by mass of sucrose, and 80 parts by mass of powdered sweetener containing reducing sugar together with lactosucrose obtained by the method of Example 14 and 4 parts by mass of pullulan were mixed. Uiro no Moto was manufactured. Ui-no-Moto, an appropriate amount of Matcha and water were kneaded, and the mixture was placed in a container and steamed for 60 minutes to produce Matcha Uiro. This product has good shine and mouthfeel, and has a good taste.
- ⁇ Hard candy> 95 parts by weight of reduced maltose starch syrup (solid content: about 75 w / w%) and 15 parts by weight of the syrup-like sweetener with suppressed coloring obtained by the method of Example 1 were mixed by heating, and the water content was 2 w / w% under reduced pressure. After concentrating to less than 1 part, 1 part by weight of citric acid and an appropriate amount of lemon flavor and colorant were mixed, and then molded according to a conventional method to produce a hard candy. This product is a low carious hard candy having a desirable taste quality.
- This product is feed for livestock, poultry and the like with improved palatability, and is particularly suitable as feed for piglets.
- this product is used in combination with other feed materials such as cereals, wheat flour, starch, oil cakes, sucrose, and other rough feed materials such as straw, hay, bagasse, and corn cob as needed.
- other mixed feeds can be used.
- a syrup sweetener containing a non-reducing oligosaccharide having a ⁇ -fructofuranoside bond and a syrup sweetener containing a reducing sugar contains lactate.
- a syrup-like sweetener containing a reducing sugar together with the non-reducing oligosaccharide having it can be produced.
- the present invention which is useful as a food raw material, has extremely great industrial significance for various food industries.
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Abstract
Description
ラクトスクロース(無水物換算で約70w/w%)とともに、グルコース、フラクトース、ラクトースなどの還元性糖(無水物換算で10w/w%以上)を含有するシラップ状甘味料(商品名『乳果オリゴ700』、固形分濃度約75w/w%、株式会社林原商事販売)に対して、各種有機酸塩として、20mMのアジピン酸アンモニウム水溶液、クエン酸ナトリウム水溶液、コハク酸ナトリウム水溶液、酢酸ナトリウム水溶液、酒石酸ナトリウムカリウム水溶液、乳酸ナトリウム水溶液、乳酸カルシウム水溶液、フマル酸ナトリウム水溶液、リンゴ酸ナトリウム水溶液を、それぞれ終濃度が1mMとなるよう添加混合した後、常温保存のうち、比較的過酷な条件として40℃で8週間保存試験を行なった。保存開始時、保存3週間後および8週間後にサンプリングを行い、分析に供した。なお、3週間後の時点で着色度が0.1を超えた試料を不適切と判断して除外し、8週間後については、残った試料のみ分析した。また、対照には当該シラップ状甘味料に対して有機酸塩水溶液の代わりに同じ割合で水を添加混合したものを使用した。
ラクトスクロース(無水物換算で約70w/w%)とともに、グルコース、フラクトース、ラクトースなどの還元性糖(無水物換算で10w/w%以上)を含有するシラップ状甘味料(商品名『乳果オリゴ700』、固形分濃度約75w/w%、株式会社林原商事販売)に対して、濃度2mM,4mM,8mM,12mM,16mM,20mM,30mM,40mM,100mM,又は200mMに調整した乳酸ナトリウム水溶液を、終濃度がそれぞれ0.1mM,0.2mM,0.4mM,0.6mM,0.8mM,1.0mM,1.5mM,2.0mM,5.0mM,又は10.0mMとなるよう添加混合した後、40℃で8週間保存し、保存開始時、保存4週間後および8週間後にサンプリングを行い、分析に供した。対照として、当該シラップ状甘味料に対し、乳酸ナトリウム水溶液の代わりに同じ割合で水を添加混合したものを用いた。測定項目は、pH、ラクトスクロース含量とし、実験1と同条件で測定した。また、8週間後には着色度の測定も行なった。
ラクトスクロース(無水物換算で約70w/w%)とともに、グルコース、フラクトース、ラクトースなどの還元性糖(無水物換算で10w/w%以上)を含有するシラップ状甘味料(商品名『乳果オリゴ700』、固形分濃度約75w/w%、株式会社林原商事販売)に対して、乳酸ナトリウムを終濃度がそれぞれ0.1mM、0.2mM、0.5mM、1.0mM、1.5mM、2.0mM、5.0mM、及び10.0mMとなるよう乳酸ナトリウムを添加混合した試料を用いて、乳酸ナトリウム無添加のシラップ状甘味料に比べて味質に違いを感じるかどうかを調べた。14名のパネラーによる官能試験を行ない、対照と比べて各濃度の乳酸ナトリウム添加試料の味質に違いが感じられるかどうかを、「強く感じる」「僅かに感じる」「感じない」の3項目のいずれかを選んでもらい評価した。
グリコシルスクロース(無水物換算で約55w/w%)とともに、グルコース、マルトオリゴ糖、フラクトースなどの還元性糖(無水物換算で10%以上)を含有するシラップ状甘味料(商品名『カップリングシュガー』、固形分濃度約75w/w%、林原商事販売)に対して、各種有機酸塩として濃度20mMのクエン酸ナトリウム水溶液、コハク酸ナトリウム水溶液、乳酸ナトリウム水溶液、又は乳酸カルシウム水溶液を、終濃度が1mMとなるよう各有機酸塩水溶液を添加混合した後、40℃で4週間保存した。保存開始時、2週後および4週後にサンプリングを行い、分析に供した。対照には当該シラップ状甘味料に対して有機酸塩水溶液の代わりに同じ割合で水を添加混合したものを使用した。測定項目は、pH、グリコシルスクロース内のグルコシルスクロース(別名、エルロース)含量、着色度とし、実験1と同じ条件で測定した。
スクロースを22w/w%及びラクトースを18w/w%含む水溶液をpH6.0に調整し、これにβ-フラクトフラノシダーゼをスクロース1g当たり1単位、及びインベルターゼ欠損酵母を固形物重量当たり湿重量で5%になるように加えて、1規定の水酸化ナトリウム溶液を用いて該反応液をpH6乃至7に制御しながら、35℃で20時間反応させた。その反応液を90℃で30分間加熱して酵素を失活させた後、冷却し、常法に従って活性炭で脱色、濾過し、H型及びOH型イオン交換樹脂により脱塩して精製し、更に濃縮して、ラクトスクロース(無水物換算で約70w/w%)とともに、グルコース、フラクトース、ラクトースなどの還元性糖(無水物換算で10w/w%以上)を含有するシラップ状甘味料(固形分濃度約75w/w%)を得た。当該シラップ状甘味料100質量部に対し、40mM乳酸ナトリウム水溶液1質量部を添加し、均一に混合した。本品は、濃度約0.4mMの乳酸ナトリウムを含有していることから、常温保存中における着色が抑制された、ラクトスクロースとともに還元性糖を含有する高品質のシラップ状甘味料である。
スクロース及びラクトースをそれぞれ20w/w%含む水溶液をpH5.5に調整し、これにβ-フラクトフラノシダーゼを、スクロース1g当たり1単位の割合になるように加え、50℃で16時間反応させた。その反応液を90℃で30分間加熱して酵素を失活させた後、冷却し、常法に従って活性炭で脱色、濾過し、H型及びOH型イオン交換樹脂により脱塩して精製し、更に濃縮して、ラクトスクロース(無水物換算で約45w/w%)とともに、グルコース、フラクトース、ラクトースなどの還元性糖(無水物換算で10w/w%以上)を含有するシラップ状甘味料(固形分濃度約75w/w%)を得た。当該シラップ状甘味料に対し、乳酸カルシウム水和物の粉末を濃度約0.3mMとなるように添加混合した。本品は、常温保存中における着色が抑制された、ラクトスクロースとともに還元性糖を含有する高品質のシラップ状甘味料である。
33w/w%のとうもろこし澱粉乳をpH6.5に調整後、α-アミラーゼ(商品名『ターマミル60L』、ノボザイムズ社製)を澱粉1g当たり0.2w/w%になるように加え、DE5.0となるまで95℃で反応させた後、オートクレーブ(120℃、10分間)で反応停止した。反応液を冷却後、スクロースを20w/w%添加し、シクロマルトデキストリングルカノトランスフェラーゼを澱粉1g当たり3単位加えて、pH5.6、温度65℃で24時間作用させた。反応液を95℃で30分間加熱して酵素を失活させた後、常法に従って活性炭で脱色、濾過し、H型及びOH型イオン交換樹脂により脱塩して精製し、更に濃縮して、グリコシルスクロース(無水物換算で約55w/w%)とともに、グルコース、マルトオリゴ糖、フラクトースなどの還元性糖(無水物換算で10%以上)を含有するシラップ状甘味料(固形分濃度約75w/w%)を得た。当該シラップ状甘味料100質量部に対し、10mM乳酸ナトリウム水溶液5質量部を添加し、均一に混合した。本品は、濃度約0.5mMの乳酸ナトリウムを含有していることから、常温保存中における着色が抑制された、グリコシルスクロースとともに還元性糖を含有する高品質のシラップ状甘味料である。
フラクトオリゴ糖(無水物換算で約55w/w%)、グルコース、フラクトースなどの還元性糖(無水物換算で30w/w%以上)を含有するシラップ状甘味料(商品名『メイオリゴG』、固形分約74w/w%、明治製菓株式会社販売)100質量部に対し、10mM乳酸ナトリウム水溶液5質量部を添加し、均一に混合した。本品は、濃度約0.5mMの乳酸ナトリウムを含有していることから、常温保存中における着色が抑制された、フラクトオリゴ糖とともに還元性糖を含有する高品質のシラップ状甘味料である。
実施例2の方法で得た着色の抑制されたシラップ状甘味料を300ml容プラスチック容器に充填して卓上甘味料を製造した。本品は、0.3mMの乳酸カルシウムを含有していることから、常温保存中における着色が抑制された高品質の卓上甘味料である。
実施例1の方法で得た着色の抑制されたシラップ状甘味料100質量部にスクラロース(三栄源FFI株式会社製造)5質量部を均一に混合して、甘味度を固形分当り砂糖の場合の約2倍の甘味料にした後に、500ml容プラスチック容器に充填して卓上甘味料を製造した。本品は、約0.4mMの乳酸ナトリウムを含有していることから、常温保存中における着色が抑制され、好ましい味質を有する高品質の卓上甘味料であり、砂糖の場合の約1/2の使用で同等の甘味を付与できることから、低カロリーの各種食品や飲料の甘味付けに有利に使用できる。
実施例1の方法で得た着色の抑制されたシラップ状甘味料5gを小型のプラスチック容器に入れて密封し、ポーションタイプの喫茶用甘味料を製造した。本品は、約0.4mMの乳酸ナトリウムを含有していることから、常温保存中における着色が抑制された高品質の飲料用甘味料であり、コーヒーや紅茶などの甘味料として利用できる。
無塩バター108質量部とナタネ硬化油(融点25乃至28℃)342質量部を混合し、70乃至75℃に加温した後、大豆レシチン7.2質量部及び蔗糖脂肪酸エステル(HLB値1)4.5質量部をそれぞれ加えて溶解し、油相を調製した。別途、70乃至75℃の温水1,103.4質量部に脱脂粉乳57.6質量部、カゼインナトリウム81質量部、トレハロース63質量部、実施例1の方法で得た着色の抑制されたシラップ状甘味料20質量部、ポリグリセリン脂肪酸エステル(HLB値14)2.7質量部、蔗糖脂肪酸エステル(HLB値15)3.6質量部、第二リン酸カリウム3.6質量部、及び第二リン酸ナトリウム5.4質量部を加えて溶解し、水相を調製した。上記の水相及び油相をそれぞれ均質機にとり、撹拌しながら70乃至75℃で15分間加熱して予備乳化した後、印加する圧力を2段階(第一段階180kg/cm2、第二段階50kg/cm2)に変えて均質化した。ついで、UHT滅菌機に移し、145℃で2秒間加熱して滅菌した後、無菌均質機に移し、印加する圧力を2段階(第一段階100kg/cm2、第二段階50kg/cm2)に変えつつ70℃でさらに均質化したものを、5mlずつポリスチレン容器に分注して密閉し、コーヒーホワイトナーを得た。本品は、好ましい味質を有するコーヒーホワイトナーであり、コーヒーや紅茶などのホワイトナーとして、また甘味料として利用できる。
ヨーグルト100質量部、実施例1の方法で得た着色の抑制されたシラップ状甘味料70質量部、実施例3の方法で得た着色の抑制されたシラップ状甘味料30質量部、トレハロース10質量部、ヨーグルトフレーバー0.25質量部及びレモンエッセンス0.1質量部とする配合に水を加えて全量を1000質量部とし、ヨーグルト飲料を製造した。本品はラクトスクロース及びグリコシルスクロースを含有することから、好ましい味質を有するヨーグルト飲料である。
コーンスターチ100質量部、実施例1の方法で得た着色の抑制されたシラップ状甘味料100質量部、マルトース80質量部、蔗糖20質量部及び食塩1質量部を充分に混合し、鶏卵280質量部を加えて撹拌し、これに沸騰した牛乳1,000質量部を徐々に加え、更に、これを火にかけて撹拌を続け、コーンスターチが完全に糊化して全体が半透明になった時に火を止め、これを冷却して適量のバニラ香料を加え、計量、充填、包装して製品を得た。本品は、滑らかな光沢と好ましい味質を有するカスタードクリームである。
含水結晶α,α-トレハロース(株式会社林原商事販売、登録商標『トレハ』)154質量部、実施例3の方法で得た着色の抑制されたシラップ状甘味料40質量部を、水25質量部と混合し、濃度が77w/w%となるまで煮詰めて、70℃になるまで冷却後、撹拌してフォンダンを調製した。本品は、色艶がよく好ましい味質を有するフォンダンである。
実施例1の方法で得た着色の抑制されたシラップ状甘味料10質量部、ゼラチン2.5質量部、市販のオレンジジュース35質量部、レモン果汁5質量部、水47.5質量部、スクラロース0.05質量部を混合し、80℃で25分間保持し、カップに分注して、室温に冷却後、冷蔵庫に入れてゼリーを調製した。本品は、好ましい味質を有するゼリーである。
原料あずき10質量部に、常法に従って、水を加えて煮沸し、渋切り、あく抜きして、水溶性夾雑物を除去して、あずきつぶあん約21質量部を得た。この生あんに、蔗糖14質量部、実施例2の方法で得た着色の抑制されたシラップ状甘味料5質量部及び水4質量部を加えて煮沸し、これに少量のサラダオイルを加えてつぶあんをこわさないように練り上げ、製品のあんを約35質量部得た。本品は、好ましい味質を有するあんであり、あんパン、まんじゅう、だんご、もなか、氷菓などのあん材料として好適である。
実施例1の方法で得た着色の抑制されたシラップ状甘味料を50℃に加温し、噴霧乾燥して、粉末ラクトスクロース含有甘味料を製造した。本品は、好ましい味質を有する、グリコシルスクロースとともに還元性糖を含有する高品質の粉末甘味料である。
米粉90質量部に、コーンスターチ20質量部、蔗糖40質量部、実施例14の方法で得たラクトスクロースとともに還元性糖を含有する粉末甘味料80質量部及びプルラン4質量部を均一に混合してういろうの素を製造した。ういろうの素と適量の抹茶と水とを混練し、これを容器に入れて60分間蒸し上げて抹茶ういろうを製造した。本品は、照り、口当りも良好で、好ましい味質をするういろうである。
還元麦芽糖水飴(固形分約75w/w%)95質量部と実施例1の方法で得た着色の抑制されたシラップ状甘味料15質量とを加熱混合し、減圧下で水分が2w/w%未満になるまで濃縮した後、これにクエン酸1重量部および適量のレモン香料と着色料とを混和し、次いで、常法に従って成形しハードキャンディーを製造した。本品は、好ましい味質を有する低う蝕性のハードキャンディーである。
蔗糖60質量部、酵素糖化水飴(固形分約75w/w%)40質量部、及び実施例3の方法で得た着色の抑制されたシラップ状甘味料10質量部に水15質量部を加えて加熱溶解し、減圧下で水分が3w/w%未満になるまで濃縮した後、これにクエン酸1重量部および適量のレモン香料と着色料とを混和し、次いで、常法に従って成形しハードキャンディーを製造した。本品は、好ましい味質を有する低う蝕性のハードキャンディーである。
粉麩40質量部、脱脂粉乳38質量部、実施例2の方法で得た着色の抑制されたシラップ状甘味料15質量部、ビタミン剤10質量部、魚粉5質量部、第二リン酸カルシウム5質量部、液状油脂3質量部、炭酸カルシウム3質量部、食塩2質量部およびミネラル剤2質量部を混合して、配合飼料を製造した。本品は、嗜好性の向上した家畜、家禽などの飼料であって、とりわけ、子豚用飼料として好適である。また、本品は、必要に応じて、他の飼料材料、例えば、穀類、小麦粉、澱粉、油粕類、糟糖類などの濃厚飼料材料や、ワラ、乾草、バガス、コーンコブなどの粗飼料材料などと併用して、他の配合飼料にすることもできる。
Claims (10)
- β-フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を含有するシラップ状甘味料に乳酸塩を含有させることを特徴とする、β-フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を含有するシラップ状甘味料の着色抑制方法。
- β-フラクトフラノシド結合を有する非還元性オリゴ糖がラクトスクロース、グリコシルスクロース又はフラクトオリゴ糖であることを特徴とする請求の範囲第1項記載のシラップ状甘味料の着色抑制方法。
- 還元性糖が、グルコース、フラクトース、ラクトース、マルトオリゴ糖から選ばれる1種又は2種以上であることを特徴とする請求の範囲第1項又は第2項記載のシラップ状甘味料の着色抑制方法。
- シラップ状甘味料中の乳酸塩の濃度が0.2mM乃至2mMであることを特徴とする請求の範囲第1項乃至第3項のいずれかに記載のシラップ状甘味料の着色抑制方法。
- シラップ状甘味料の濃度が30w/w%乃至80w/w%であることを特徴とする請求の範囲第2乃至第4項のいずれかに記載の着色抑制方法。
- 請求の範囲第1項乃至第5項のいずれかに記載の着色抑制方法を用いて製造されたβ-フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を含有するシラップ状甘味料。
- 容器に充填されている請求の範囲第6項記載のシラップ状甘味料。
- スクロースを含むオリゴ糖水溶液に糖転移酵素を作用させて、β-フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を生成させる工程、次いで活性炭による脱色、イオン交換樹脂による脱塩により精製する工程、更に乳酸塩を含有させる工程を含んでなるβ-フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を含有するシラップ状甘味料の製造方法。
- 請求の範囲第1項乃至第8項のいずれかに記載のシラップ状甘味料を使用した経口摂取物。
- 乳酸塩を有効成分とするシラップ状甘味料の着色抑制剤。
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CN2009801201096A CN102046027B (zh) | 2008-05-02 | 2009-04-27 | 含具有β-呋喃果糖苷键的非还原性寡糖以及还原性糖的糖浆状甜味剂的着色抑制方法及其利用 |
JP2010510105A JP5309404B2 (ja) | 2008-05-02 | 2009-04-27 | β−フラクトフラノシド結合を有する非還元性オリゴ糖とともに還元性糖を含有するシラップ状甘味料の着色抑制方法とその利用 |
US12/990,729 US9215887B2 (en) | 2008-05-02 | 2009-04-27 | Method for inhibiting coloring of a syrupy sweetener comprising a non-reducing oligosaccharide having a beta-fructofranosidic linkage and a reducing saccharide, and use thereof |
EP09738772.4A EP2286674B1 (en) | 2008-05-02 | 2009-04-27 | Method of inhibiting coloring of a syrup-like sweetener containing a non-reducing oligosaccharide having a -fructofuranoside bond and a reducing sugar, and use thereof |
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KR (1) | KR101615173B1 (ja) |
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JP2014500027A (ja) * | 2010-12-21 | 2014-01-09 | ズートツッカー アクチェンゲゼルシャフト マンハイム/オクセンフルト | フォンダン中のイソマルツロース |
JP2016013085A (ja) * | 2014-07-01 | 2016-01-28 | 味の素株式会社 | 液状甘味料組成物 |
JP2019505219A (ja) * | 2016-03-09 | 2019-02-28 | シージェイ チェルジェダン コーポレイション | オリゴ糖の耐酸性が向上した甘味料、これを含む食品及びオリゴ糖の耐酸性を向上させる方法 |
JP2019533467A (ja) * | 2016-10-28 | 2019-11-21 | サムヤン コーポレイション | 安定性が向上したオリゴ糖シロップ |
JP2020162555A (ja) * | 2019-03-29 | 2020-10-08 | 塩水港精糖株式会社 | 乳糖果糖オリゴ糖(ラクトスクロース)を有効成分として含有するストレス低減用食品組成物 |
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KR101981397B1 (ko) | 2016-10-07 | 2019-05-23 | 씨제이제일제당 (주) | 알룰로스 및 염을 포함하는 미질이 개선된 감미료 조성물 및 염을 이용한 알룰로스의 미질 개선 방법 |
KR102494545B1 (ko) * | 2016-10-28 | 2023-02-02 | 주식회사 삼양사 | 올리고당을 함유하는 알룰로오스 시럽 및 그 제조방법 |
KR20180047894A (ko) * | 2016-11-01 | 2018-05-10 | 주식회사 삼양사 | 저칼로리 시리얼 바 조성물 |
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JP2013001687A (ja) * | 2011-06-20 | 2013-01-07 | Dai Ichi Kogyo Seiyaku Co Ltd | ショ糖ベンゾエート組成物及びショ糖ベンゾエート組成物の製造方法 |
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JP2019505219A (ja) * | 2016-03-09 | 2019-02-28 | シージェイ チェルジェダン コーポレイション | オリゴ糖の耐酸性が向上した甘味料、これを含む食品及びオリゴ糖の耐酸性を向上させる方法 |
JP2020171309A (ja) * | 2016-03-09 | 2020-10-22 | シージェイ チェルジェダン コーポレイション | オリゴ糖の耐酸性が向上した甘味料、これを含む食品及びオリゴ糖の耐酸性を向上させる方法 |
JP7175295B2 (ja) | 2016-03-09 | 2022-11-18 | シージェイ チェルジェダン コーポレイション | オリゴ糖の耐酸性が向上した甘味料、これを含む食品及びオリゴ糖の耐酸性を向上させる方法 |
US11969000B2 (en) | 2016-03-09 | 2024-04-30 | Cj Cheiljedang Corporation | Sweetener having increased acid resistance of oligosaccharides, food containing same, and method for increasing acid resistance of oligosaccharides |
JP2019533467A (ja) * | 2016-10-28 | 2019-11-21 | サムヤン コーポレイション | 安定性が向上したオリゴ糖シロップ |
US11191292B2 (en) | 2016-10-28 | 2021-12-07 | Samyang Corporation | Oligosaccharide syrup having improved stability |
JP2020162555A (ja) * | 2019-03-29 | 2020-10-08 | 塩水港精糖株式会社 | 乳糖果糖オリゴ糖(ラクトスクロース)を有効成分として含有するストレス低減用食品組成物 |
JP7260903B2 (ja) | 2019-03-29 | 2023-04-19 | 塩水港精糖株式会社 | 乳糖果糖オリゴ糖(ラクトスクロース)を有効成分として含有するストレス低減用食品組成物 |
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Publication number | Publication date |
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KR101615173B1 (ko) | 2016-04-25 |
CN102046027B (zh) | 2013-06-26 |
CN102046027A (zh) | 2011-05-04 |
KR20110016906A (ko) | 2011-02-18 |
TWI437961B (zh) | 2014-05-21 |
US20110045137A1 (en) | 2011-02-24 |
TW200948288A (en) | 2009-12-01 |
EP2286674A1 (en) | 2011-02-23 |
US9215887B2 (en) | 2015-12-22 |
EP2286674A4 (en) | 2015-05-13 |
EP2286674B1 (en) | 2017-02-22 |
JPWO2009133835A1 (ja) | 2011-09-01 |
JP5309404B2 (ja) | 2013-10-09 |
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