WO2021132567A1 - 高溶解性レバウディオサイドd複合体 - Google Patents
高溶解性レバウディオサイドd複合体 Download PDFInfo
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- WO2021132567A1 WO2021132567A1 PCT/JP2020/048740 JP2020048740W WO2021132567A1 WO 2021132567 A1 WO2021132567 A1 WO 2021132567A1 JP 2020048740 W JP2020048740 W JP 2020048740W WO 2021132567 A1 WO2021132567 A1 WO 2021132567A1
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- reb
- rev
- complex
- water
- erythritol
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
- C07H15/20—Carbocyclic rings
- C07H15/24—Condensed ring systems having three or more rings
-
- 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
- A23L27/36—Terpene glycosides
-
- 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
- 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
- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- 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
- A23L27/34—Sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
Definitions
- the present invention relates to a highly soluble rebaudioside D complex and a method for producing the same.
- the present invention further relates to a sweetening composition containing a highly soluble rebaudioside D complex, and foods and drinks containing the complex or sweetening composition.
- Steviol a secondary metabolite
- Steviol glycosides are about 300 times as sweet as sugar, so they are calories. It is used in the food industry as a sweetener for les. Obesity is developing internationally as a serious social problem, and the demand for calorie-less sweeteners is increasing day by day from the viewpoint of improving health and reducing medical costs.
- artificially synthesized amino acid derivatives Aspartame and Acesulfame Potassium are used as artificial sweeteners, but naturally occurring calorie-less sweeteners such as steviol glycosides are more common. It is expected that it will be safe and easy to obtain public acceptance.
- FIG 1 shows the structure of a general steviol glycoside.
- Stevia's main steviol glycoside is a glycoside called Rebaudioside A (Reb.A) with four sugars. Its precursor, the steviol trisaccharide glycoside, stevioside, is the most abundant in quantity, and these two are the central substances in the sweetness of stevia.
- Stevioside has the highest content in Stevia leaves and is known to have a sweetness of 250 to 300 times that of sugar.
- Reb. A is a steviol tetrasaccharide glycoside having a high sweetness (200 to 450 times that of sugar) and a good taste, and these are attracting attention as calorie-less sweeteners.
- Rev. Rebaudioside D (Rebaudioside D) is attracting attention as a steviol glycoside having an even better taste than A.
- Rev. D has a structure in which five sugars are added to the diterpene skeleton shown in FIG. 1, and exhibits a sweetness of about 200 to 300 times that of sugar. Therefore, attempts have been made to add rebaudioside D as a sweetener to beverages (for example, Patent Documents 1 and 2).
- rebaudioside D has lower solubility in water than rebaudioside A and the like. Therefore, attempts have been made to increase the solubility of rebaudioside D in water.
- Patent Document 3 it is attempted to improve the solubility of rebaudioside D in an aqueous liquid by mixing it with a solubilizing agent and a stabilizer in water and spray-drying it. There is.
- Patent Document 4 water and ethanol are added to the steviol glycoside composition containing rebaudioside D, mixed and heated, and then cooled, and the solid phase is separated from the obtained colloidal suspension. Attempts have been made to obtain a steviol glycoside composition having improved solubility by drying the separated solid phase.
- the present inventors have improved the solubility in water by combining rebaudioside D with one or more compounds selected from sugars, water-soluble vitamins and salts thereof. It was found that a complex of Baudioside D was obtained. The present invention is based on this finding.
- the present invention includes the following aspects of the invention.
- Rev. D and A complex containing sugars and one or more compounds selected from water-soluble vitamins and salts thereof.
- Rev. A complex in which the solubility of D in water is 75 mg / 100 g-H 2 O or more at a water temperature of 25 ° C.
- Reb. The complex according to [1], wherein D is amorphous.
- the complex according to any one of [1] to [9] which has a peak at at least one position selected from. [10-1] Rev.
- [11] A sweetening composition containing the complex according to any one of [1] to [10].
- [11-1] A sweetening composition containing the complex according to any one of [1] to [10-3].
- sweetener composition Selected from the group consisting of KA, Zulcoside A, rubusoside, steviol, steviol monoside, steviolbioside, stevioside, sucrose, fructose-dextrose syrup, erythritol, mogloside V, corn syrup, aspartame, sucralose, acesulfam potassium, saccharin and xylitol.
- the sweetener composition according to [11] or [11-1] further comprising one or more of the following.
- [13-1] A food or drink containing the complex according to any one of [1] to [10-3] or the sweetening composition according to [11], [11-1] or [12].
- Example D Reb. Reb. Obtained by simple mixing with D alone.
- D / erythritol composition and Rev. It is a figure which shows the contrast of the solubility of the D / erythritol complex.
- Reb. When each complex obtained in Example E was dissolved in water. It is a figure which shows the D concentration (dissolution amount of Reb.D).
- Example F erythritol was melted at different melting temperatures, wherein Reb. Reb. In the sample obtained by dissolving D.
- FIG. 6 (A) shows Reb. In a solution of the complex obtained at each temperature. The D composition ratio is shown, and FIG. 6 (B) shows erythritol melted at each temperature and Reb. The time until D dissolves is shown, and FIG. 6 (C) shows Reb. The ratio of Reb.D in TSG contained in the sample obtained for each dissolution time when D was dissolved is shown.
- Example G rhamnose was melted at different melting temperatures, where Reb.
- Example H shows the ratio of Reb.D in TSG contained in the sample obtained by dissolving D. Reb. Obtained in Example H.
- Various complexes with different ratios of D and erythritol were added to Reb. Reb.
- Example I When filtered after being dissolved in water so that the D concentration was 2,500 ppm. It is a figure which shows the D concentration (dissolution amount of Reb.D). Reb. Obtained in Example I. Various complexes with different ratios of D and rhamnose were added to Reb. Reb. When filtered after being dissolved in water so that the D concentration was 2,500 ppm. It is a figure which shows the D concentration (dissolution amount of Reb.D). Reb. Obtained in Example J. It is a figure which shows the sensory evaluation result of various complexes with different ratios of D and erythritol. In Example K, when the complex obtained by changing the cooling and coagulation methods of the melt was dissolved in water, Reb.
- Example L when the complex obtained by changing the order of adding the raw materials was dissolved in water, Reb. It is a figure which shows the D concentration (dissolution amount of Reb.D).
- (A) shows Reb. In the complex obtained under each condition. The time required for D to dissolve in water is shown, and (B) shows Reb. For total steviol glycoside (TSG) under each condition. D and Rev. The ratio of B is shown. It is a figure which shows the test result about the complex obtained by changing the solidification temperature in Example M.
- FIG. 13 (A) shows Reb. It is a figure which shows the D concentration (the amount of dissolution of Reb.D), and FIG.
- Example 13 (B) shows the temperature change of each sample at the time of cooling. It is a figure which shows the photograph of the crystal obtained in Example N. It is a figure which shows the test result about the complex obtained by changing the cooling rate at the time of solidification in Example O.
- FIG. 15 (A) shows the temperature change of each sample during cooling
- FIG. 15 (B) shows Reb. It is a figure which shows the D dissolution amount.
- Example P Reb. D / erythritol complex and Rev. It is a figure which compared the dissolution amount and the dissolution rate with the D preparation.
- Reb. In Example Q. It is a figure which shows the result of the measurement of the dissolved amount of D in water. Erythritol / Rev. in Example Q. It is a figure which shows the result of the investigation of the dissolution rate of the D / fructose complex. It is a figure which shows the result of the flavor evaluation in Example Q. It is an electron micrograph of the sample in Example Q.
- rebaudioside In this specification, “rebaudioside”, “Reb” and “Reb.” Have the same meaning, and all of them mean “rebaudioside”.
- “dulcoside” means “dulcoside.”
- TSG means a total steviol glycoside
- Reb. A Rev. B, Rev. C, Rev. D, Rev. F, Rev. M, stevioside, Rev. N, Rev. O, Rev. I, Steviol Bioside, Zulcoside A, Rev. It means E, RebG and rubusoside, or the total amount thereof.
- ppm means “mass ppm” unless otherwise specified.
- Reb When the amount of D dissolved in water is 10 mass ppm, Reb. The solubility of D in water is 1 mg / 100 g-H 2 O. Moreover, since the specific gravity of a normal beverage is 1, “mass ppm” can be equated with “mg / L”. Further, in the present specification, the wording "about” is in the range of ⁇ 25%, ⁇ 10%, ⁇ 5%, ⁇ 3%, ⁇ 2% or ⁇ 1% of the numerical value following "about”. It means that it exists. For example, “about 10” means the range of 7.5 to 12.5.
- Rev. Complex Containing D As described above, the present inventors have combined rebaudioside D with one or more compounds selected from sugars and water-soluble vitamins and salts thereof to water. It was found that a novel complex of rebaudioside D with enhanced solubility was obtained. Therefore, the complex of the present invention is described in Reb. It is a complex containing D and one or more compounds selected from sugars, water-soluble vitamins and salts thereof (hereinafter, also referred to as “complex of the present invention”). In one aspect of the invention, Reb. The solubility of D in water is 75 mg / 100 g-H 2 O or more at a water temperature of 25 ° C. As used herein, the term "complex" means a combination of two or more components.
- the complex examples include, for example, a two-component complex obtained by melting one component, dissolving the other component therein, and then coagulating.
- the complex of the invention has good taste.
- the complex in a preferred embodiment of the present invention is described in Reb. It has a taste quality equal to or higher than that of D alone, and is excellent in, for example, after-effect of sweetness.
- Rebaudioside D (Reb.D) contained in the complex of the present invention has a structure in which five sugars are added to the diterpene skeleton shown in FIG. 1, and specifically, It is represented by the following chemical formula.
- Rev. D has a very high sweetness (about 200 to 300 times that of sugar) and is generally distributed in Reb. It is superior to A in terms of aftertaste and the like.
- the solubility of A in water is about 2,000 to 4,000 mg / 100 g-H 2 O at a water temperature of 7.5 ° C.
- Reb. D has a solubility in water of about 40 to 50 mg / 100 g-H 2 O at a water temperature of 7.5 ° C. Therefore, Reb.
- Reb By forming a complex of D with one or more compounds selected from sugars, water-soluble vitamins and salts thereof, Reb.
- the solubility of D in water can be increased. That is, according to a complex according to one aspect of the present invention, in the solubility of greater than 40 ⁇ 50mg / 100g-H 2 O in water at a water temperature 25 ° C. Reb. D can be dissolved.
- Reb. The solubility of D in water is 75 mg / 100 g-H 2 O or more at a water temperature of 25 ° C.
- the solubility of D in water is 80 mg / 100 g-H 2 O or more, 85 mg / 100 g-H 2 O or more, 90 mg / 100 g-H 2 O or more, 95 mg / 100 g-H 2 O or more, 100 mg at a water temperature of 25 ° C.
- / 100g-H 2 O or more 110mg / 100g-H 2 O or more, 120mg / 100g-H 2 O or more, 130mg / 100g-H 2 O or more, 140mg / 100g-H 2 O or more, 150mg / 100g-H 2 O or more, 160 mg / 100 g-H 2 O or more, 170 mg / 100 g-H 2 O or more, 180 mg / 100 g-H 2 O or more, 190 mg / 100 g-H 2 O or more, 200 mg / 100 g-H 2 O or more, 250 mg / 100g-H 2 O or more, 300mg / 100g-H 2 O or more, 350mg / 100g-H 2 O or more, 400mg / 100g-H 2 O or more, 450mg / 100g-H 2 O or more, 500mg / 100g-H 2 O or more Above, 550 mg / 100 g-H 2 O or more, 600 mg
- the upper limit of solubility is preferably 800 mg / 100 g-H 2 O or less, 750 mg / 100 g-H 2 O or less, 700 mg / 100 g-H 2 O or less, 650 mg / 100 g-H 2 O or less or 600 mg at a water temperature of 25 ° C. / 100 g-H 2 O or less.
- the solubility of D in water is 75 mg / 100 g-H 2 O to 800 mg / 100 g-H 2 O, 100 mg / 100 g-H 2 O to 800 mg / 100 g-H 2 O, 150 mg / 100 g-H 2 at a water temperature of 25 ° C.
- O-800mg / 100g-H 2 O 200mg / 100g-H 2 O-800mg / 100g-H 2 O, 250mg / 100g-H 2 O-800mg / 100g-H 2 O, 300mg / 100g-H 2 O- 800mg / 100g-H 2 O, 350mg / 100g-H 2 O-800mg / 100g-H 2 O, 400mg / 100g-H 2 O-800mg / 100g-H 2 O, 450mg / 100g-H 2 O-800mg / 100g-H 2 O, 500mg / 100g-H 2 O-800mg / 100g-H 2 O, 550mg / 100g-H 2 O-800mg / 100g-H 2 O, 600mg / 100g-H 2 O-800mg / 100g-H 2 O, 650 mg / 100 g-H 2 O-800 mg / 100 g-H 2
- solubility of Reb.D means Reb. Dissolved in 100 g of water. It means the amount of D (mg).
- the solubility of D is the solubility at a water temperature of 25 ° C.
- the amount of D was determined by adding the complex to water with stirring to dissolve it, and when the complex was added to an amount that did not dissolve any more, it was dissolved in water. It can be confirmed by measuring the amount of D. Reb. Dissolved in water.
- the amount of D can be measured using liquid chromatograph mass spectrometry (LC-MC).
- LC-MC liquid chromatograph mass spectrometry
- the solubility is a value equal to or larger than the dissolution amount described in Examples.
- Reb. D is amorphous.
- Amorphous refers to a state having no crystal structure, for example, a state showing no clear peak when analyzed using X-ray crystal diffraction (XRD).
- XRD X-ray crystal diffraction
- the fact that D is amorphous means that Reb. It means that the peak characteristic of D cannot be confirmed, or the half width at the characteristic peak is larger than 0.5 °.
- the peak characteristic of D means at least one selected from 6.5 ⁇ 0.2 deg, 10.3 ⁇ 0.2 deg, 20.4 ⁇ 0.2 deg, and 20.0 ⁇ 0.2 deg. Rev.
- D can be made amorphous by various methods, and as will be described later in the method for producing the complex of the present invention, sugars and water-soluble vitamins and salts thereof are melted and Reb. After dissolving D, it is preferable to make it amorphous by performing stirring cooling or static cooling. Further, in another aspect of the present invention, the amorphous Rev. Contained in the complex of the present invention. D excludes those obtained by the spray dry method (or spray cooling method).
- the complex of the present invention is described in Reb.
- D contains one or more compounds selected from sugars and water-soluble vitamins and salts thereof.
- One or more compounds selected from the sugars and water-soluble vitamins and salts thereof used in the complex of the present invention are compounds that are melted at normal pressure in an air atmosphere by heating, and are described in Reb. Forming a complex with D, Reb.
- the compound is not particularly limited as long as it can improve the solubility of D.
- Carbohydrates are selected from saccharides (eg, monosaccharides and disaccharides), polysaccharides (eg, oligosaccharides, dextrins, starches) and sugar alcohols (eg, erythritol and sorbitol), and are selected from Rev. Steviol glycosides such as D are not included.
- Water-soluble vitamins are selected from vitamins that are easily dissolved in water.
- one or more compounds selected from carbohydrates and water-soluble vitamins and salts thereof are selected from sugars or sugar alcohols.
- one or more compounds selected from sugars and water-soluble vitamins and salts thereof are sucrose, fructose, maltose, xylose, erythritol, multitor, palatinose, mannose, arabinose, mannitol, lactitol, glucose. , Arloth (also known as psicose), xylose, rhamnose and ribose.
- the sugar alcohol comprises one or more selected from erythritol, sorbitol, xylitol, mannitol, maltitol, isomaltitol, lactitol, maltotriitol, isomalttriitol and panitol.
- the water-soluble vitamins and salts thereof are sodium pantothenate, pantothenic acid (vitamin B5), vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B7, vitamin B9 and vitamin B12 and theirs. Contains one or more selected from salts.
- the saccharide comprises one or more selected from glucose, rhamnose, xylose, ribose, allulose, arabinose, mannose, fructose, sucrose, maltose and lactose.
- the saccharide used in one aspect of the present invention may be either a D-type isomer or an L-type isomer, but the D-type isomer is preferable.
- the complex of the invention is described in Reb. It consists substantially of D and sugars as well as one or more compounds selected from water-soluble vitamins and salts thereof.
- substantially from in the present specification means that the complex of the present invention is described in Reb. It means that other constituent units may be contained in addition to D and one or more compounds selected from sugars and water-soluble vitamins and salts thereof, as long as the effects of the invention are not impaired.
- Rev. When D and sugars and water-soluble vitamins and salts thereof contain impurities inevitably contained, or when Reb.
- Ingredients other than D and sugars and water-soluble vitamins and salts thereof are 0 to 5% by weight, 0 to 4% by weight, 0 to 3% by weight, 0 to 2% by weight or 0-1% by weight based on the total amount of the complex. % Is included. Further, for example, as will be described later with respect to the method for producing a complex of the present invention, a sugar, a water-soluble vitamin and a salt thereof are melted, and Reb. Impurities and Rev. that are inevitably mixed in when the complex of the present invention is produced by dissolving D. Rev. Produced by the decomposition of D. Allow the presence of B.
- the content of D is less than or equal to the saturated solubility in one or more compounds selected from sugars and water-soluble vitamins and salts thereof.
- Saturated solubility refers to the solution of 1 g of one or more compounds selected from sugars and water-soluble vitamins and salts thereof, as referred to as Reb. D means an amount (mg) in which no more is dissolved.
- the saturated solubility varies depending on the type of compound and the temperature of the melt, but when the melt is actually formed, Reb. It can be confirmed easily and accurately by dissolving D. For example, when a melt is formed using erythritol, at 190 ° C., 1 g of erythritol is compared with Reb. 112 mg (ie, 112 mg / g) of D is dissolved.
- the content of D is 10 to 300 mg, 20 to 290 mg, 30 to 280 mg, 40 to 270 mg, 50 to 260 mg, 60 to 1 g of one or more compounds selected from sugars and water-soluble vitamins and salts thereof.
- the complex is Reb. Includes D and erythritol, Reb.
- the content of D is 10 to 300 mg, 20 to 290 mg, 30 to 280 mg, 40 to 270 mg, 50 to 260 mg, 60 to 250 mg, 70 to 240 mg, 80 to 230 mg, 90 to 200 mg, 10 to 200 mg with respect to 1 g of erythritol.
- the complex is Reb.
- D erythritol and fructose
- the content of D is 10 to 300 mg, 20 to 290 mg, 30 to 280 mg, 40 to 270 mg, 50 to 260 mg, 60 to 250 mg, 70 to 240 mg, 80 to 230 mg, 90 to 1 g of the total amount of erythritol and fructose.
- the complex is Reb. It contains D, erythritol and fructose, and the weight ratio of erythritol content to fructose content is 10: 1 to 1:10, 9: 1 to 1: 9, 8: 1 to 1: 8, 7: 1 to 1: 7, 6: 1 to 1: 6, 5: 1 to 1: 5, 4: 1 to 1: 4, 3: 1 to 1: 3, 2: 1 to 1: 2, 1.5: 1 to 1: 1.5, 10: 1 to 1: 1, 9: 1 to 1: 1, 8: 1 to 1: 1, 7: 1 to 1: 1, 6: 1 to 1: 1, 5: 1 to 1: 1, 4: 1 to 1: 1, 3: 1 to 1: 1, 2: 1 to 1: 1, 1.5: 1 to 1: 1, 9: 1 to 2: 1, 8: 1 to It may be 3: 1 or 7: 1 to 4: 1, preferably 9: 1 to 2: 1, and more preferably 8: 1 to 3: 1.
- one or more compounds selected from sugars and water-soluble vitamins and salts thereof is erythritol
- the complex of the invention has peaks at at least two positions, at least three positions or all positions selected from these peaks.
- the composites of the invention are 19.5 ⁇ 0.2 deg, 28.3 ⁇ 0.2 deg, 29.5 ⁇ 0.2 deg, 31.1 ⁇ 0.2 deg and 32.7. It has an additional peak at at least one position selected from ⁇ 0.2 deg.
- the complex of the invention is described in Reb.
- eutectic is a mixture of two or more components that solidifies at a constant melting point like a pure substance to form a mixed solid with the same composition.
- one or more compounds selected from sugars and water-soluble vitamins and salts thereof are heated and melted, and then Reb. It is presumed that eutectics are formed by dissolving D and then cooling and solidifying it by an appropriate method. In eutectic, two or more kinds of components are formed in a predetermined ratio (eutectic composition).
- the complex of the present invention may not be entirely eutectic, and a part of the complex may be eutectic.
- a part of the complex may be eutectic.
- Rev. In the process of cooling the melt in which D is dissolved, a component that precipitates before reaching the eutectic point may be contained.
- Reb. by forming a eutectic, Reb. It is presumed that the state of D changes and the solubility improves.
- sweetening composition containing the complex of the present invention According to one aspect of the present invention, a sweetening composition containing the complex of the present invention (hereinafter, also referred to as “sweetening composition of the present invention”) is provided. Will be done.
- the sweetening composition of the present invention is not particularly limited as long as it contains the complex of the present invention.
- the amount of the complex of the present invention contained in the sweetening composition of the present invention is not particularly limited, but is, for example, 50 to 100%, preferably 80 to 100%, and more preferably 95 to 100%. is there.
- the amount of the complex of the present invention contained in the sweetening composition of the present invention is the ratio (wt%) of the weight of the complex of the present invention to the total weight of the sweetening composition.
- the sweetening composition of the present invention may further contain other steviol glycosides in addition to the complex of the present invention.
- the sweetening composition of the present invention in addition to the complex of the present invention, rebaudioside A (Reb.A), rebaudioside B (Reb.B), rebaudioside C (Reb.C).
- Rebaudioside E (Reb.E), Rebaudioside F (Reb.F), Rebaudioside G (Reb.G), Rebaudioside I (Reb.I), Rebaudioside J (Reb.J), Rebaudioside K (Reb.K), Rebaudioside M (Reb.M), Rebaudioside N (Reb.N), Rebaudioside O (Reb.O) , Rebaudioside Q (Reb.Q), Rebaudioside R (Reb.R), Rebaudioside V (Reb.V), Rebaudioside W (Reb.W), Rebaudioside KA It may further contain one or more steviol glycosides selected from the group consisting of (Reb.KA), Zulcoside A, rubusoside, steviol, steviol monoside, steviolbioside and stevioside.
- the sweetening composition of the present invention may further contain other sweetening agents.
- Other such sweeteners include sucrose, high fructose corn syrup, mogroside V, xylitol, corn syrup, fructose, sugar, high fructose corn syrup, high fructose syrup, sugar alcohols (such as xylitol and erythritol).
- a natural sweetener from the viewpoint of refreshingness, ease of drinking, natural taste, and imparting an appropriate richness, and in particular, fructose, glucose, maltose, sucrose, and sugar are preferably used. Only one kind of these sweetness components may be used, or a plurality of kinds may be used.
- the sweetening composition of the present invention is described in Reb. A, Rev. B, Rev. C, Rev. E, Rev. F, Rev. G, Rev. I, Rev. J, Rev. K, Rev. M, Rev. N, Rev. O, Rev. Q, Rev. R, Rev. V, Rev. W, Rev. Selected from the group consisting of KA, Zulcoside A, rubusoside, steviol, steviol monoside, steviolbioside, stevioside, sucrose, fructose-dextrose liquid sugar, erythritol, mogloside V, corn syrup, aspartame, sucralose, acesulfame potassium, saccharin and xylitol. Includes more than one.
- Reb When other steviol glycosides and other high-sweetness sweeteners (eg, mogroside V, xylitol and artificial sweeteners) are included, Reb.
- the composition ratio of D to other steviol glycosides or other high-sweetness sweeteners is 1:99 to 99: 1, 5:99 to 95: 5, 10:90 to 90:10, 15 by weight. : 85-85: 15, 20: 80-80: 20, 25: 75-75: 25, 30: 70-70: 30, 35: 65-65: 35, 40: 60-60: 40, 45: 65 It may be ⁇ 65:45 or 50:50.
- a low-sweetness sweetener for example, sucrose, high fructose corn syrup, etc.
- composition ratios of D and the low-sweetness sweetener are 1: 1000 to 1: 100, 1: 800 to 1: 100, 1: 700 to 1: 100, 1: 600 to 1: 100, 1: by weight. It may be 500 to 1: 100, 1: 400 to 1: 100, 1: 300 to 1: 100, or 1: 200 to 1: 100.
- sweetening composition of the present invention examples include, but are not limited to, a functional sweetening composition for a tabletop, a concentrate for a beverage, a sweetness enhancer, a flavor adjusting agent, and the like.
- the sweetening composition of the present invention When used as a concentrate for beverages, it may be diluted at an arbitrary ratio and used for beverages. At that time, it can be diluted 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times, 9 times or 10 times with water or carbonated water before use. Further, since the concentrate for beverages is concentrated, it is preferable in terms of storage stability and transportability. When used as a beverage concentrate, the sweetening composition of the present invention may be solid or liquid.
- the Brix of the concentrate is more than 15 and 50 or less, 20 to 50, 25 to 50, 30 to 50, 35 to 50, 40 to 50. , 20-40, 25-40, 30-40, 20-35 or 20-30.
- the Brix of the concentrate can be calculated from the sweetness of each sweetener such as a steviol glycoside with respect to sucrose and the content of each sweetener, similarly to the Brix of the beverage described later.
- foods and drinks containing the complex or sweetening composition of the present invention (hereinafter, also referred to as "foods and drinks of the present invention"). Is provided.
- the food or drink of the present invention is not particularly limited as long as it contains the complex or sweetening composition of the present invention.
- food and drink means beverages and foods.
- the amount of D varies depending on the specific food and drink, but is preferably about 10 mass ppm to 600 mass ppm, for example, 20 mass ppm to 550 mass ppm, 25 mass ppm to 550 mass ppm, and 30 mass ppm to 30 mass ppm.
- the food and drink of the present invention may further contain other steviol glycosides in addition to the complex or sweetening composition of the present invention.
- the food or drink of the present invention includes rebaudioside A (Reb.A), rebaudioside B (Reb.B), and rebaudioside C (rebaudioside C).
- Reb.C rebaudioside A
- Reb.E Rebaudioside E
- Rebaudioside F Rebaudioside F
- Rebaudioside G Reb.G
- Rebaudioside I Reb.I
- Baudioside J (Reb.J), Rebaudioside K (Reb.K), Rebaudioside M (Reb.M), Rebaudioside N (Reb.N), Rebaudioside O (Reb) .O), Rebaudioside Q (Reb.Q), Rebaudioside R (Reb.R), Rebaudioside V (Reb.V), Rebaudioside W (Reb.W), Rebaudio It may further contain one or more steviol glycosides selected from the group consisting of Dioside KA (Reb.KA), Zulcoside A, Rubusoside, Steviol, Steviol Monoside, Steviolbioside and Stevioside.
- the food and drink of the present invention may further contain other sweeteners.
- Other such sweeteners include sucrose, high fructose corn syrup, mogroside V, xylitol, corn syrup, fructose, sugar, high fructose corn syrup, high fructose syrup, sugar alcohols (such as xylitol and erythritol).
- a natural sweetener from the viewpoint of refreshingness, ease of drinking, natural taste, and imparting an appropriate richness, and in particular, fructose, glucose, maltose, sucrose, and sugar are preferably used.
- sweeteners are 5.0 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.5 in Brix equivalent in beverages.
- it may be contained in an amount of 1.0 or less or 0.5 or less, and the lower limit value may be 0.1 or more.
- the food and drink of the present invention is described in Reb. A, Rev. B, Rev. C, Rev. E, Rev. F, Rev. G, Rev. I, Rev. J, Rev. K, Rev. M, Rev. N, Rev. O, Rev. Q, Rev. R, Rev. V, Rev. W, Rev. Selected from the group consisting of KA, Zulcoside A, rubusoside, steviol, steviol monoside, steviolbioside, stevioside, sucrose, fructose-dextrose liquid sugar, erythritol, mogloside V, corn syrup, aspartame, sucralose, acesulfame potassium, saccharin and xylitol. Includes more than one.
- Examples of the food of the present invention are not particularly limited, but the foods include confectionery, bread making, flour, noodles, cooked rice, processed agricultural / forest products, processed livestock products, processed marine products, and milk. ⁇ Dairy products, fats and oils, processed fats and oils, seasonings or other food materials.
- beverage of the present invention are not particularly limited, but are, for example, carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, functional beverages, fruits. -Vegetable drinks, dairy drinks, etc. can be mentioned.
- the beverage in one aspect of the present invention may be non-alcoholic beer.
- Non-alcoholic beer means a carbonated drink with a beer-like flavor, which is a non-fermented non-alcoholic type, which is substantially free of alcohol.
- non-alcoholic beer does not exclude beverages containing a very small amount of alcohol that cannot be detected.
- the beverage in one aspect of the present invention is a tea beverage
- it is preferably a black tea beverage or a sugar-free tea beverage.
- sugar-free tea beverages include green tea beverages, oolong tea beverages, barley tea beverages, brown rice tea beverages, pigeon barley tea beverages, and sugar-free black tea beverages.
- the coffee beverage may be either packaged coffee or liquid coffee.
- the beverage in one aspect of the present invention is a carbonated beverage
- it is preferably a cola flavored beverage, a clear carbonated beverage, ginger ale, a fruit juice-based carbonated beverage, a milk-containing carbonated beverage, or a sugar-free carbonated beverage.
- Energy drinks and functional drinks include sports drinks, energy drinks, health support drinks and pouch jelly drinks.
- beverage according to one aspect of the present invention is a fruit / vegetable beverage
- examples thereof include 100% fruit juice beverage, fruit-containing beverage, low-fruit juice-containing soft beverage, fruit-containing fruit beverage or fruit meat beverage.
- Milky beverages include milk, drink yogurt, lactic acid fermented beverages or dairy soft drinks, and soymilk beverages include soymilk or soybean beverages.
- Alcoholic beverages refer to beverages containing alcoholic ingredients. It may be a cocktail (for example, chu-hi) using distilled liquor (for example, spirit).
- the alcohol raw material include brewed liquor, distilled liquor, and mixed liquor.
- Examples of brewed liquor include wine and beer.
- Examples of distilled liquor include spirits (for example, gin, voca, lamb, tequila, new spirits, etc., and alcohol for raw materials), liqueurs, whiskeys (for example, whiskey, brandy, etc.), shochu, and the like.
- the alcoholic beverage may contain a detectable amount of alcohol, for example, 1% by volume or more, 2% by volume or more, 3% by volume or more, 4% by volume or more, 5% by volume or more of alcohol. ..
- the Brix of the beverage of the present invention is not particularly limited, but is preferably 3 to 15, more preferably 5 to 13, and even more preferably 7 to 11.
- Brix can be calculated from the sweetness of each sweetener such as steviol glycoside with respect to sucrose and the content of each sweetener.
- sucrose Reb. B is 300 to 350 times
- Reb. A is 200 to 450 times
- Rev. D is 200 to 300 times
- Rev. M has a sweetness of 200 to 300 times. Therefore, the amount of steviol glycoside corresponding to Brix1 can be determined by using the median value of each sweetness.
- B 30.7 ppm
- Rev. For A 30.7 ppm
- Rev. For D (same for Reb.M)
- it can be calculated as 40.0 ppm.
- Brix can be calculated for other steviol glycosides and sweeteners other than steviol glycosides.
- acesulfame potassium has about 200 times the sweetness of sucrose
- sucralose has about 600 times the sweetness
- aspartame has about 180 times the sweetness.
- the relative ratio of the sweetness of various sweeteners to the sweetness 1 of sucrose can be obtained from a known sugar sweetness conversion table (for example, page 11 of "Beverage Glossary" of Beverage Japan Co., Ltd.). However, for those whose sweetness values are described in a numerical range or for sweeteners whose values differ depending on the literature, the relative ratio of sweetness to sweetness 1 of sucrose is determined by a sensory test.
- a sample in which sugar is added to pure water from Brix 3.0 to 5.0 in 0.5 increments is prepared, and the sample is equivalent to an aqueous solution of a sweetener having a predetermined concentration.
- a method of selecting a sugar-added sample having a sweetness intensity can be mentioned.
- the Brix of the beverage may be 10 or less, 9 or less, 8 or less, 7 or less, 6 or less or 5 or less, for example 4-10, 4-9, 4-8, 4 ⁇ 7, 4 ⁇ 6, 4 ⁇ 5, 5 ⁇ 10, 5 ⁇ 9, 5 ⁇ 8, 5 ⁇ 7, 5 ⁇ 6, 6 ⁇ 10, 6 ⁇ 9, 6 ⁇ 8 or 6 ⁇ 7 Good.
- the Brix of the beverage is 10-15, 11-15, 12-15, 13-15, 14-15, 10-14, 10-13, 10-12 or 10-11. Such high Brix beverages may be used as concentrated stock solutions for dilution beverages.
- the energy (total energy amount) of the beverage of the present invention is not particularly limited, but is 0 to 50 Kcal / 100 ml, 0 to 45 Kcal / 100 ml, 0 to 40 Kcal / 100 ml, 0 to 35 Kcal / 100 ml, 0 to 30 Kcal / 100 ml, 0 to.
- the beverage of the present invention may be prepared as a packaged beverage in a state of being heat sterilized and packed in a container.
- the container is not particularly limited, and examples thereof include PET bottles, aluminum cans, steel cans, paper packs, chilled cups, and bottles.
- heat sterilization the type is not particularly limited, and it can be performed by using a usual method such as UHT sterilization and retort sterilization.
- the temperature of the heat sterilization step is not particularly limited, but is, for example, 65 to 130 ° C., preferably 85 to 120 ° C. for 10 to 40 minutes. However, if a sterilization value equivalent to the above conditions can be obtained, there is no problem in sterilization at an appropriate temperature for several seconds, for example, 5 to 30 seconds.
- the formation of a melt can be appropriately determined based on the melting point of the compound to be melted. It is preferable to carry out at a temperature lower than the decomposition point of D (about 250 ° C.).
- Rev. By forming the melt at a temperature lower than the decomposition point of D, Reb. Rev. Produced by the decomposition of D. It is preferable in that the generation of B can be suppressed.
- the formation of the melt is described in Reb. It may be carried out at a temperature 10 ° C. or higher, 50 ° C. or higher, or 100 ° C. or higher lower than the decomposition point of D.
- the formation of the melt can be carried out by heating one or more compounds selected from sugars and water-soluble vitamins and salts thereof by any known method.
- one or more compounds selected from sugars, water-soluble vitamins and salts thereof may be placed in a heat-resistant container and heated in an oil bath or the like. Further, in the case of manufacturing on a larger scale, heating may be performed in an extruder, a pressure resistant tank, a tank in which oil is refluxed in a jacket, or the like.
- Heating may be performed in an atmospheric atmosphere, and the heating rate can be appropriately selected.
- the heating rate is 1 ° C./min, 2 ° C./min, 3 ° C./min, 4 ° C./min, 5 ° C./min, 8 ° C./min, 10 ° C./min, 15 ° C./min.
- it can be carried out at 20 ° C./min.
- D is not particularly limited and may be a plant-derived product, a chemical compound, or a biosynthetic product.
- Reb. It may be isolated and purified from a plant containing a large amount of D, but it may also be obtained by chemical synthesis or biosynthesis.
- Reb. D was added and Reb. Dissolve D.
- Rev. Dissolution of D is (i) in advance with Reb. D may be heated in a mixed state with one or more compounds selected from sugars and water-soluble vitamins and salts thereof, and (ii) one selected from sugars and water-soluble vitamins and salts thereof. After heating the above compounds to form a melt, a separate Reb. D may be added. Rev. Dissolution of D is carried out in the melt by Reb. It suffices if it cannot be visually confirmed that D remains. From the viewpoint of improving solubility, after heating one or more compounds selected from sugars and water-soluble vitamins and salts thereof to form a melt, a separate Reb. It is preferable to add D. In addition, Reb.
- Reb By preheating D at about 100 ° C. for about 0.2 to 3 hours before dissolving it in the melt, Reb. The time for D to dissolve in the melt can be further shortened. Although not bound by theory, Reb. By preheating D at a predetermined temperature, Rev. It is presumed that the crystal morphology of D changed and the solubility was improved. Alternatively, even after cooling, Reb. It is also possible that D crystallizes in its polymorphic form, thereby improving its solubility.
- Reb. A complex is obtained by cooling the melt in which D is dissolved. Cooling can be performed by any known method. In a preferred embodiment of the present invention, cooling is preferably carried out at a temperature equal to or lower than the nucleation temperature of one or more compounds selected from sugars and water-soluble vitamins and salts thereof (that is, compounds constituting the melt).
- nucleation temperature means the temperature at which crystal nuclei of one or more compounds selected from the sugars forming the melt and water-soluble vitamins and salts thereof are formed.
- cooling can be performed at a temperature equal to or lower than the nucleation temperature by performing cooling so that solidification of erythritol starts at 120 ° C. or lower.
- the coagulation of erythritol is 110 ° C or lower, 100 ° C or lower, 90 ° C or lower, 80 ° C or lower, 70 ° C or lower, 60 ° C or lower, 50 ° C or lower, 40 ° C or lower, 30 ° C or lower, 20 ° C or lower, 10 ° C or lower, 0.
- ° C or lower -10 ° C or lower, -20 ° C or lower, -30 ° C or lower, -40 ° C or lower, -50 ° C or lower, -60 ° C or lower, -70 ° C or lower, -80 ° C or lower, -90 ° C or lower, -100.
- °C or less -110 °C or less, -120 °C or less, -130 °C or less, -140 °C or less, -150 °C or less, -160 °C or less, -170 °C or less, -180 °C or less, -190 °C or less or -200 It may be carried out below ° C.
- the adjustment of the nuclearization temperature is not particularly limited, and examples thereof include cooling the melt in an environment of a constant temperature and using seed crystals.
- the seed crystal it is preferable to use a compound constituting the melt (for example, erythritol).
- the particle size of the seed crystal is not particularly limited.
- a water bath, an oil bath, a constant temperature bath, ice, dry ice, liquid nitrogen, or the like may be used.
- a steel belt, a drum flaker, an extruder, or the like may be used to cool the melt.
- the melt may be cooled in an environment set to a predetermined temperature, for example, -196 ° C to 100 ° C, -50 ° C to 95 ° C, 0 ° C to 90 ° C, 10 ° C to. It may be carried out in an environment of 85 ° C., 20 ° C. to 80 ° C., 30 ° C. to 80 ° C., and 40 ° C. to 80 ° C. In a preferred embodiment of the present invention, the cooling of the melt is carried out in an environment of 40 ° C. to 80 ° C.
- the cooling rates are 1.0 ° C./min, 2.0 ° C./min, 3.0 ° C./min, 4.0 ° C./min, 5.0 ° C./min, 6.0 ° C. / Min, 7.0 ° C / min, 8.0 ° C / min, 9.0 ° C / min, 10 ° C / min, 11 ° C / min, 12 ° C / min, 13 ° C / min, 14 ° C / min, 15 It can be carried out at ° C./min or 20 ° C./min.
- the cooling rate is an average cooling rate of 0.5 ° C./min to 20 ° C./min, 0.5 ° C./min to 15 ° C./min, 0.5 ° C./min to 13 ° C. for 30 minutes from the start of cooling. / Min, 0.5 ° C / min to 11 ° C / min, 0.5 ° C / min to 10 ° C / min, 0.5 ° C / min to 9.0 ° C / min, 0.5 ° C / min to 8.
- ° C / min 0.5 ° C / min to 7.0 ° C / min, 0.5 ° C / min to 6.0 ° C / min, 0.5 ° C / min to 5.0 ° C / min, 0.5 ° C / min to 4.0 ° C / min, 0.5 ° C / min to 3.0 ° C / min, 0.5 ° C / min to 2.0 ° C / min, 0.5 ° C / min to 1.5 ° C / Min, 1.0 ° C / min to 20 ° C / min, 1.0 ° C / min to 15 ° C / min, 1.0 ° C / min to 13 ° C / min, 1.0 ° C / min to 11 ° C / min , 1.0 ° C / min to 10 ° C / min, 1.0 ° C / min to 9.0 ° C / min, 1.0 ° C / min to 8.0 ° C / min,
- ° C / min 1.0 ° C / min to 6.0 ° C / min, 1.0 ° C / min to 5.0 ° C / min, 1.0 ° C / min to 4.0 ° C / min, 1.0 ° C / min to 3.0 ° C / min, 1.0 ° C / min to 2.0 ° C / min, 1.0 ° C / min to 1.5 ° C / min, 1.5 ° C / min to 20 ° C / min , 1.5 ° C / min to 15 ° C / min, 1.5 ° C / min to 13 ° C / min, 1.5 ° C / min to 11 ° C / min, 1.5 ° C / min to 1.5 ° C / min , 1.5 ° C / min to 9.0 ° C / min, 1.5 ° C / min to 8.0 ° C / min, 1.5 ° C / min to 7.0 ° C / min, 1.5 ° C / min, 1.5
- the average cooling rate for 5 minutes from the start of cooling is 0.5 ° C./min to 20 ° C./min, 0.5 ° C./min to 15 ° C./min, 0.5 ° C./min to 13 ° C./min, 0.
- the average cooling rate for 60 minutes from the start of cooling is 0.5 ° C./min to 20 ° C./min, 0.5 ° C./min to 15 ° C./min, 0.5 ° C./min to 13 ° C./min, 0.
- cooling is performed by stirring cooling or static cooling.
- Amorphization of D is performed by a spray-drying method, but in the present invention, the melt is solidified by stirring cooling or static cooling without using the spray-drying method.
- Stirring cooling or static cooling is preferable in that not only high solubility can be realized but also high stability can be realized.
- Example A Melting / dissolution evaluation Rev. Meltability of the raw material to be combined with D (hereinafter, also referred to as "auxiliary material”) and Reb. D Solubility was evaluated, and auxiliary raw materials capable of obtaining the complex of the present invention were examined.
- auxiliary raw materials the raw materials in the table below were selected from the food additives that can be added to beverages.
- the raw materials used for complex formation are as follows: Rev.
- D preparation (purity 95% (w / w), manufactured by Jining Renewal and Joint International); D-allulose (purity 99% +), arabinose (purity 98% +), fructose (purity 99% +), glucose (purity 99% +) 99 +%), maltose monohydrate (purity 95% +), mannitol (purity 99% +), mannose (purity 98% +), rhamnose (purity 98% +), ribose (purity 98% +), sucrose (Purity 99% +), Xylitol (Purity 98% +) and Xylose (Purity 98% +), Trehalose Dihydrate (Purity 98% +), Sodium Pantothenate (Purity 98% +) (All Nakaraitesk shares (Manufactured by the company); Erythritol (purity 98% (w / w) (manufactured by Mitsubishi Chemical Foods Co., Ltd.). Unless otherwise specified, the raw materials
- the auxiliary ingredients listed in Table 1 were added to 100 mg of Reb. It was mixed with the D preparation (purity 95% (w / w)) in a heat-resistant vial, and the temperature was raised above the melting point of the auxiliary material to confirm the presence or absence of melting of the auxiliary material. Visual melting of auxiliary materials and Reb. After confirming the dissolution of the D preparation, it was rapidly cooled in ice and stored at 10 ° C. The weight of the auxiliary material is described in Reb. The amount of D that could be dissolved was adjusted. D-allulose (also known as D-psicose) was 2,000 mg, L-glutamine was 1,000 mg, vitamin D3 was 1,144 mg, and the weight of the other auxiliary materials was 4,000 mg.
- D-allulose also known as D-psicose
- the results are shown in Table 2.
- the auxiliary material is melted and Reb. Those that can be confirmed to dissolve D (even if they are not completely dissolved, those that are more visually dissolved than when they were added) are marked with " ⁇ ", and the melting of the auxiliary material can be confirmed even at temperatures above the melting point of the auxiliary material.
- Reb. Those in which it was not confirmed that D was dissolved were evaluated as "x”. Coloring (caramel color) was observed for sucrose, and foaming was observed for maltose. In addition, rhamnose and xylose became candy-like after cooling.
- Example B Evaluation of Solubility
- Example A melting of auxiliary materials and Reb.
- the solubility of D in water was evaluated for the sample in which the dissolution of D was confirmed.
- Reb. To the complex obtained by dissolving the D preparation, 13 ml of pure water was added, and the complex was completely dissolved while stirring with a stirrer. For D-allulose, vitamin D3, and L-glutamine, 6.5 ml of pure water was added. Then, it was filtered through a 0.45 ⁇ m filter (manufactured by Tosk Co., Ltd.). Finally, Reb. The concentration of D was analyzed by a liquid chromatograph mass spectrometer (LCMS) (“LCMS8050” manufactured by Shimadzu Corporation). The results are shown in FIG. In many of the auxiliary materials tested this time, Reb. Dissolution of D is Reb. It was found to be effective in improving the solubility of D.
- LCMS liquid chromatograph mass spectrometer
- Example C Flavor evaluation The Rev. obtained in Example B. D / Mannose Complex, Rev. D / sucrose complex, Rev. D / xylitol complex, Rev. D / allulose complex, Rev. D / erythritol complex, Rev. D / Rhamnose complex and Rev.
- the flavor of the D / xylose complex was evaluated.
- Reb. Reb contained in the filtrate obtained in Example B. From the D concentration, Reb. The sweetness intensity of D was converted as 220 times the sweetness of sucrose, and diluted with pure water so that the sweetness in terms of sucrose was 5%.
- Each item of flavor evaluation was evaluated in the range of 0 to 6 points in 0.5 point increments.
- 0 points mean weak sweetness intensity, slow rise, long sweetness trailing, strong bitterness strength, and poor overall evaluation
- 6 points have strong sweetness strength, fast rising, and sweetness trailing. Is short, the bitterness is weak, and the overall evaluation is good.
- sucrose alone in a solution having a sucrose-equivalent sweetness of 5% was used as a control (control) (3 points).
- Example D Reb. Reconfirmation of improvement in solubility of D Reb.
- D / erythritol complex (Reb.D preparation 100 mg, erythritol 4 g, the same raw material as in Example A)
- Reb. D alone (Reb.D preparation only)
- Reb. Solubility was compared with a composition in which the D preparation and erythritol were simply mixed (hereinafter, also referred to as "Reb.D / erythritol composition").
- Reb. By simple mixing.
- the preparation of the D / erythritol composition and the confirmation of its solubility were carried out according to the following procedure. (1) Rev. D 100 mg and 4 g of erythritol are mixed.
- Example E Confirmation of solubility of the complex at a water temperature of around 25 ° C.
- Melt 8 g of erythritol in an oil bath (manufactured by Tokyo Rika Kikai Co., Ltd., "OHB-2100") set to 175 ° C. in advance.
- the D preparation was added and dissolved.
- Reb. The melt in which the D preparation is dissolved is cooled with ice to obtain Reb.
- a D / erythritol complex was obtained.
- Rev. To contrast the solubility with D-only samples, Reb.
- Example F Optimization of melting temperature Reb.
- the preparation conditions of the D / erythritol complex were changed, and the optimum melting temperature was examined by the following procedure.
- (1) Rev. Prepare a composition of 150 mg of D preparation (Reb.D ratio in TSG: 94.5%) and 4 g of erythritol.
- FIG. 6 (A) shows Reb. In a solution of the complex obtained at each temperature. D Composition ratio is shown. Specifically, the ratio of Reb.D in the total steviol glycoside (hereinafter, also referred to as “TSG”) contained in the complex was investigated, and Reb. It was confirmed whether or not D was disassembled. In the temperature range of 170 ° C or higher, Reb. No significant decomposition of D was confirmed.
- FIG. 6 (B) shows Reb. D Indicates the time until dissolution. Reb.
- Example G Rev. Optimization of melting temperature of D / rhamnose complex
- the procedure was the same as in Example F except that erythritol was replaced with rhamnose.
- the optimization of the melting temperature of the D / rhamnose complex was investigated.
- the temperatures examined for melting were 127 ° C., 130 ° C., 132 ° C., 135 ° C., 137 ° C., 140 ° C., 142 ° C., 145 ° C., 147 ° C., 150 ° C. and 153 ° C. The results are shown in FIG. In FIG.
- rhamnose XXX means a sample dissolved at XXX ° C.
- rhamnose 127 means “a sample dissolved at 127 ° C.”.
- D Recomposition of D was confirmed.
- Example I Rev. Examination of D / Rhamnose ratio Rev. The solubility of the sample was confirmed to determine the suitable addition ratio of D. After melting 4 g of rhamnose at 138 ° C., Rev. The D preparation was added and dissolved at 75 mg, 100 mg, 125 mg and 150 mg, respectively. After cooling on ice, Reb. Pure water was added to each sample so that the D concentration was 2,500 ppm, filtered through a 0.45 ⁇ m filter, and then Reb. The D concentration was measured by LCMS. The results are shown in FIG.
- Example J Flavor evaluation 125 mg, 150 mg, or 175 mg of Rev. in 4 g of erythritol melt.
- the complex sample obtained by adding, dissolving, and cooling the D preparation is dissolved in water so that the sweetness equivalent is 7.5% (that is, the sweetness equivalent to sucrose is 7.5%), and the flavor is evaluated. did.
- Example K Reb. D Effect on solubility Reb.
- the melting temperature is the set temperature of the oil bath (manufactured by Tokyo Rika Kikai Co., Ltd., "OHB-2100").
- coagulation method "quenching at -196 ° C” means Reb.
- the melt was immersed in liquid nitrogen.
- room temperature the melt was allowed to stand in a room temperature environment after heating.
- stimulation forced stirring of the melt was carried out in a room temperature environment.
- Example L Examination of raw material addition order
- the complex was prepared by changing.
- the addition conditions are as follows.
- Condition A 100 mg of Rev. in an oil bath (manufactured by Tokyo Rika Kikai Co., Ltd., "OHB-2100").
- the D preparation was allowed to stand for 1.5 hours at 100 ° C., heat-treated, and added to erythritol which had been melted in advance.
- Condition B 4 g of erythritol was melted in an oil bath set at 145 ° C.
- Example M Examination of the effect of solidification temperature on solubility Erythritol (4 g) / Rev. at 165 ° C. After preparing the D preparation (150 mg) solution, the heat-resistant container containing the solution was immersed in a constant temperature bath set in advance at various temperatures (40 ° C., 60 ° C., 80 ° C., 100 ° C.) to cool. The temperature change of each sample during cooling is shown in FIG. 13 (B). The table below shows the temperature transition and average cooling rate from the start of cooling to 130 minutes. The cooling rate (° C./min) indicates the average cooling rate for each hour.
- Example N Examination of temperature during solidification and obtained crystal morphology Erythritol (8 g) / Rev. at 170 ° C. After preparing the D preparation (300 mg) solution, the heat-resistant container containing the solution was immersed in a constant temperature bath set to various temperatures (25 ° C., 60 ° C., 80 ° C.) in advance and cooled. A photograph of the crystals obtained at each temperature is shown in FIG.
- Example O Examination of the effect of coagulation rate on solubility Erythritol (4 g) / Rev. at 165 ° C. After preparing the D preparation (150 mg) solution, the mixture was cooled to 60 ° C. while controlling the cooling temperature. It was classified into temperature histories A to D according to the difference in cooling rate. The details of each are as follows. As the oil bath, "OHB-2100" manufactured by Tokyo Rika Kikai Co., Ltd. was used. Temperature history A: The temperature of the oil bath was adjusted to around 100 ° C. After 100 minutes, the power of the oil bath was turned off and the oil was naturally cooled to 60 ° C. Temperature history B: The power of the oil bath was turned off and natural cooling was performed.
- Temperature history C The power of the oil bath was turned off, and oil at room temperature was added to cool the product faster than natural cooling.
- Temperature history D In the initial stage of cooling, the mixture was rapidly cooled to 70 ° C. using ice, and then naturally cooled at room temperature. The results are shown in FIG. 15 (A).
- the table below shows the temperature transition and average cooling rate from the start of cooling to 60 minutes.
- Example P Rev. Comparison of dissolution amount and dissolution rate with D preparation Under the conditions shown in Table 7, Reb. A D / erythritol complex was prepared. After weighing this complex, it was pulverized in a mortar, pure water was added under the conditions shown in Table 8, and sampling was performed over time in a stirred state to confirm the dissolution behavior of RebD. A similar experiment was performed on the RebD preparation as a control. The results are shown in FIG.
- Reb. D preparation (purity 95% (w / w), manufactured by Jining Renewal and Joint International), erythritol (purity 98% or higher (w / w) (purity manufactured by Mitsubishi Chemical Foods Co., Ltd.)) and fructose (purity 95% or higher (w / w /) w) (manufactured by Nacalai Tesque Corporation) was used.
- the concentration of Reb.D contained in the filtrate was analyzed with a liquid chromatograph mass spectrometer (LCMS) (“LCMS8050” manufactured by Shimadzu Corporation).
- Erythritol / Rev. A two-component complex of D was prepared by the following procedure. First. 4 g of erythritol was dissolved in an oil bath set at 175 ° C. or higher to prepare a solvent, and 100 mg of Reb. D was added and then stirred for 2 minutes. Reb. Dissolved in the solvent. D was transferred to a preheated oil bath (60 ° C.). Erythritol / Rev. The D / fructose ternary complex was prepared in the same manner as in the preparation of the ternary complex described above, in an amount of 3.2 g of erythritol and 100 mg of Reb.
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Abstract
Description
[1]
Reb.Dと、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物と
を含む複合体であって、
Reb.Dの水への溶解度が水温25℃において75mg/100g-H2O以上である、複合体。
[2]
前記Reb.Dが非晶質である、[1]に記載の複合体。
[3]
共晶を含む、[1]に記載の複合体。
[4]
Reb.Dと、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物と
から実質的になる、[1]~[3]のいずれかに記載の複合体。
[5]
前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物が、糖類または糖アルコールから選択される、[1]~[4]のいずれかに記載の複合体。
[6]
前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物が、スクロース、フルクトース、マルトース、キシリトール、エリスリトール、マルチトール、パラチノース、マンノース、アラビノース、ラクチトール、グルコース、アルロース、キシロース、ラムノースおよびリボースから選択される一種以上を含む、[1]~[5]のいずれかに記載の複合体。
[7]
前記糖アルコールが、エリスリトール、ソルビトール、キシリトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトールおよびパニトールから選択される一種以上を含む、[5]に記載の複合体。
[8]
前記糖類が、グルコース、ラムノース、キシロース、リボース、アルロース、アラビノース、マンノース、フルクトース、スクロース、マルトースおよびラクトースから選択される一種以上を含む、[5]に記載の複合体。
[9]
Reb.Dの含有量が、前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物に対する飽和溶解度以下の量である、[1]~[8]のいずれかに記載の複合体。
[10]
前記化合物がエリスリトールであり、X線回折(CuKα:λ=1.5405Å)において、2θ=14.8±0.2deg、20.2±0.2deg、24.5±0.2degおよび27.9±0.2degから選択される少なくとも1つの位置にピークを有する、[1]~[9]のいずれかに記載の複合体。
[10-1]
Reb.Dの含有量が、前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物1gに対して10~300mgである、[1]~[10]のいずれかに記載の複合体。
[10-2]
Reb.Dとエリスリトールを含み、Reb.Dの含有量がエリスリトール1gに対して10~300mgである、[1]~[10-1]のいずれかに記載の複合体。
[10-3]
Reb.Dとエリスリトールとフルクトースを含み、Reb.Dの含有量がエリスリトールとフルクトースの合計量1gに対して10~300mgである、[1]~[10-2]のいずれかのいずれかに記載の複合体。
[11]
[1]~[10]のいずれかに記載の複合体を含む甘味料組成物。
[11-1]
[1]~[10-3]のいずれかに記載の複合体を含む甘味料組成物。
[12]
Reb.A、Reb.B、Reb.C、Reb.E、Reb.F、Reb.G、Reb.I、Reb.J、Reb.K、Reb.M、Reb.N、Reb.O、Reb.Q、Reb.R、Reb.V、Reb.W、Reb.KA、ズルコサイドA、ルブソシド、ステビオール、ステビオールモノシド、ステビオールビオシド、ステビオシド、スクロース、果糖ぶどう糖液糖、エリスリトール、モグロシドV、コーンシロップ、アスパルテーム、スクラロース、アセスルファムカリウム、サッカリンおよびキシリトールからなる群から選択される一種以上をさらに含む、[11]または[11-1]に記載の甘味料組成物。
[13]
[1]~[10]のいずれかに記載の複合体または[11]もしくは[12]に記載の甘味料組成物を含む、飲食品。
[13-1]
[1]~[10-3]のいずれかに記載の複合体または[11]、[11-1]もしくは[12]に記載の甘味料組成物を含む、飲食品。
[14]
Reb.Dと、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物と
を含む複合体の製造方法であって、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物を加熱して融液を形成することと、
前記融液にReb.Dを溶解することと、
前記Reb.Dが溶解した前記融液を冷却すること、
を含む、製造方法。
[15]
前記融液の形成をReb.Dの分解点よりも低い温度で行うことを含む、[14]に記載の方法。
[16]
前記冷却を、融液を構成する化合物の核化温度以下の温度で行う、[14]または[15]に記載の方法。
[17]
前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物としてエリスリトールを用い、
前記冷却をエリスリトールの凝固が120℃以下の温度で始まるように行う、[14]~[16]のいずれかに記載の方法。
[18]
前記冷却を撹拌冷却または静置冷却によって行う、[14]~[17]のいずれかに記載の方法。
上記のとおり、本発明者らは、レバウディオサイドDと、糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物とを複合体とすることで、水への溶解性を高めた新規なレバウディオサイドDの複合体が得られることを知得した。したがって、本発明の複合体は、Reb.Dと糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物とを含む複合体である(以下、「本発明の複合体」ともいう)。本発明の一態様において、本発明の複合体中のReb.Dの水への溶解度が水温25℃において75mg/100g-H2O以上である。本明細書において「複合体」とは2つ以上の成分が組み合わさって一体となったものを意味する。複合体の例としては、例えば、一方の成分を融解させてそこにもう一方の成分を溶解させた後に凝固することで得られる2成分の複合体などが挙げられる。本発明の一態様において、本発明の複合体は良好な味質を有する。本発明の好ましい態様における複合体は、Reb.D単体と同等以上の味質を有し、例えば、甘味の後引きにおいて優れる。
本発明の一態様によれば、本発明の複合体を含む甘味料組成物(以下、「本発明の甘味料組成物」ともいう)が提供される。本発明の甘味料組成物は本発明の複合体を含んでいれば特に限定されない。
本発明の一態様によれば、本発明の複合体または甘味料組成物を含む飲食品(以下、「本発明の飲食品」ともいう)が提供される。本発明の飲食品は本発明の複合体または甘味料組成物を含んでいれば特に限定されない。ここで飲食品とは、飲料及び食品を意味する。
本発明の複合体は、糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物を加熱して融液を形成することと、融液にReb.Dを溶解することと、Reb.Dが溶解した融液を冷却すること、を含む製造方法によって製造することができる。理論に拘束されるものではないが、糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物を加熱して融解させた後、得られた融液にReb.Dを溶解させ、その後冷却・凝固させることで、複合体中のReb.Dの状態が変わり、溶解度が向上するものと推測される。
Reb.Dと組み合わせる原料(以下、「副原料」とも称する)の融解性およびReb.D溶解性を評価し、本発明の複合体を得ることができる副原料を検討した。副原料としては、飲料に添加可能な食品添加物から下表の原料を選定した。複合体形成に用いた原料はそれぞれ次のとおりである:Reb.D製剤(純度95%(w/w)、Jining Renewal and Joint International社製);D-アルロース (純度99%+)、アラビノース(純度98%+)、フルクトース(純度99%+)、グルコース(純度99+%)、マルトース一水和物(純度95%+)、マンニトール(純度99%+)、マンノース(純度98%+)、ラムノース(純度98%+)、リボース(純度98%+)、スクロース(純度99%+)、キシリトール(純度98%+)およびキシロース(純度98%+)、トレハロース二水和物(純度98%+)、パントテン酸ナトリウム(純度98%+) (いずれもナカライテスク株式会社製);エリスリトール(純度98%(w/w)(三菱ケミカルフーズ株式会社製)。なお、特に断りがない限り、後続の実施例においても、各原料はここに記載のものを使用した。
実施例Aで副原料の融解およびReb.Dの溶解が確認できた試料について、水への溶解性を評価した。まず、融解した副原料にReb.D製剤を溶解させて得た複合体に対して、純水を13ml添加し、スターラーにて撹拌しながら完全溶解させた。なお、D-アルロース、ビタミンD3、L-グルタミンに関しては、純水を6.5ml添加した。その後、0.45μmフィルター(トスク株式会社製)にてろ過した。最後に、ろ液に含まれるReb.Dの濃度を液体クロマトグラフ質量分析計(LCMS)(島津社製の「LCMS8050」)にて分析した。結果を図2に示す。
今回試験した多くの副原料において、融解した副原料へのReb.Dの溶解はReb.Dの溶解性を向上させるのに効果的であることが分かった。
実施例Bで得られた、Reb.D/マンノース複合体、Reb.D/スクロース複合体、Reb.D/キシリトール複合体、Reb.D/アルロース複合体、Reb.D/エリスリトール複合体、Reb.D/ラムノース複合体とReb.D/キシロース複合体の香味評価を行った。
実施例Bで得られたろ液中に含まれるReb.D濃度からReb.Dの甘味強度をショ糖の甘味の220倍として換算し、ショ糖換算の甘味度が5%となるように純水で希釈した。香味評価は甘味料の官能に関して訓練を受けた者(7名)がパネラーとなって評価を行った(N=7)。結果を図3に示す。香味評価の各項目(甘味強度、立ち上がりの速さ、甘味の後引き、苦味強さおよび総合評価)について、0~6点の範囲で0.5点刻みで評価した。0点は甘味強度が弱く、立ち上がりが遅く、甘味の後引きが長く、苦味強さが強く、総合評価が悪いことを意味し、6点は甘味強度が強く、立ち上がりが速く、甘味の後引きが短く、苦味強さが弱く、総合評価が良いことを意味する。基準として、スクロース単体のショ糖換算の甘味度が5%(Brix5相当)の溶液における評価をコントロール(対照)(3点)とした。
実施例Cにおいて評価の高かったReb.D/エリスリトール複合体(Reb.D製剤
100mg、エリスリトール 4g、原料は実施例Aと同じものを用いた)について、Reb.D単体(Reb.D製剤のみ)およびReb.D製剤とエリスリトールとを単純に混合した組成物(以下、「Reb.D/エリスリトール組成物」とも称する)と溶解性を比較した。単純混合によるReb.D/エリスリトール組成物の調製と溶解性の確認は、下記の手順で行った。
(1)Reb.D 100mgとエリスリトール4gを混合する
(2)室温で純水を13ml添加し、500rpmにて40min撹拌を実施する
(3)サンプリングを行い、0.45μmフィルターにてろ過後、ろ液中のReb.D濃度をLCMSにて測定する
Reb.D単体と、単純混合で得られたReb.D/エリスリトール組成物とReb.D/エリスリトール複合体の溶解性の対比を図4に示す。
8gのエリスリトールをあらかじめ175℃に設定したオイルバス(東京理化器械株式会社社製、「OHB-2100」)にて融解させ、得られた融液に200mgのReb.D製剤を添加して溶解させた。その後、Reb.D製剤が溶解した融液を氷で冷却してReb.D/エリスリトール複合体を得た。同様の手順でReb.D/トレハロース複合体を得た。これらの2種類の複合体と対照としてReb.Dのみの試料との溶解性を対比するために、水中のReb.D濃度が6,666.7ppmとなるように各試料に純水を添加し30分間撹拌した。Reb.Dのみ(Reb.D製剤単体)を含む溶液、Reb.D/エリスリトール複合体を含む溶液およびReb.D/トレハロース複合体を含む溶液の温度は、それぞれ24.5℃、23℃および24.6℃であった。それぞれの試料を溶解させた後、0.45μmフィルターにてろ過後、ろ液中のReb.D濃度をLCMSにて測定した。結果を図5に示す。
Reb.D/エリスリトール複合体の調製条件を変え、最適な溶融温度を下記の手順で検討した。
(1)Reb.D製剤(TSG中のReb.D比率:94.5%) 150mgとエリスリトール4gの組成物を作成する。
(2)組成物を各温度(140℃、150℃、160℃、170℃、180℃、190℃)に設定したオイルバス(東京理化器械株式会社社製、「OHB-2100」)にて融解し、完全溶解まで適宜振盪を行う。
(3)完全溶解までの時間を測定後、氷にて急冷を実施する。
(4)得られた複合体に60ml純水を添加し、10分程度撹拌を実施する。
(5)0.45μmフィルターにてろ過後、ろ液中のReb.D比率をLCMSにて測定する。
得られた結果を図6に示す。図6(A)は各温度で得られた複合体の溶液中のReb.D組成比を示す。具体的には、複合体に含まれる総ステビオール配糖体(以下、「TSG」ともいう)中のReb.Dの比率を調べ、Reb.Dが分解しているか否かを確認した。170℃以上の温度帯ではReb.Dの顕著な分解は確認できなかった。図6(B)はReb.D溶解までの時間を示す。160から170℃の間にてReb.D溶解までの時間は大幅に短くなった。170℃に設定したオイルバスにて融解した副原料にReb.Dを溶解させ、その際の溶解時間を変えて複数の試料を得た(溶解時間:5分、8分、11分、14分、17分および21分)。得られた試料に含まれるTSG中のReb.Dの比率を図6(C)に示す。溶解時間が14分未満では、融解前のReb.DよりはReb.Dの組成比が低いもののReb.Dの大きな分解が起きていることは確認できなかった。
エリスリトールをラムノースに代えた以外は実施例Fと同様の手順で、Reb.D/ラムノース複合体の溶融温度の最適化を検討した。溶融を検討した温度は、127℃、130℃、132℃、135℃、137℃、140℃、142℃、145℃、147℃、150℃および153℃であった。結果を図7に示す。図7において、「ラムノースXXX」はXXX℃で溶解を行った試料を意味し、例えば「ラムノース127」は「127℃で溶解を行った試料」を意味する。上記範囲の温度帯ではReb.Dの顕著な分解は確認できなかった。
Reb.Dの好適な添加比率を決定するため、試料の溶解性を確認した。4gのエリスリトールを180℃に設定したオイルバス(東京理化器械株式会社社製、「OHB-2100」)にて融解後、Reb.D製剤をそれぞれ75mg、100mg、125mg、150mg、175mg、200mg添加し溶解した。氷上にて冷却後、水中のReb.D濃度が2,500ppmとなるように各試料に純水を添加し、0.45μmフィルターにてろ過後、ろ液中のReb.D濃度をLCMSにて測定した。結果を図8に示す。
Reb.Dの好適な添加比率を決定するため、試料の溶解性を確認した。4gのラムノースを138℃で融解後、Reb.D製剤をそれぞれ75mg、100mg、125mgおよび150mg添加し溶解した。氷上にて冷却後、水中のReb.D濃度が2,500ppmとなるように各試料に純水を添加し、0.45μmフィルターにてろ過後、ろ液中のReb.D濃度をLCMSにて測定した。結果を図9に示す。
4gのエリスリトール融液に125mg、150mg、または175mgのReb.D製剤を添加、溶解、冷却して得た複合体試料を、甘味当量7.5%(すなわち、ショ糖換算の甘味度で7.5%)となるように水に溶解させて香味を評価した。香味評価は甘味料の官能に関して訓練を受けた者(7名)がパネラーとなって評価を行った(N=7)。結果を図10に示す。香味評価の各項目(甘味強度、甘味総量、立ち上がりの速さ、甘味の後引き、苦味強さおよび総合評価)について、0~6点の範囲で0.5点刻みで評価した。0点は甘味強度が弱く、甘味総量が少なく、立ち上がりが遅く、甘味の後引きが長く、苦味強さが強く、総合評価が悪いことを意味し、6点は甘味強度が強く、甘味総量が多く、立ち上がりが速く、甘味の後引きが短く、苦味強さが弱く、総合評価が良いことを意味する。基準として、スクロース単体の甘味当量7.5%相当の溶液における評価をCont(対照)(3点)とした。Reb.D/エリスリトール複合体は、総合評価でReb.D単体と同等以上の結果であった。特に甘味の後引きは大きく改善した。
融液の冷却および凝固方法によるReb.Dの溶解性への影響を調べるために、表3に示す実験水準で試験を行った。融解温度はオイルバス(東京理化器械株式会社社製、「OHB-2100」)の設定温度である。「凝固方法」において、「-196℃で急冷」はReb.D溶解後、融液を液体窒素に浸した。「室温」は加熱後に融液を室温環境下で静置した。「刺激」は室温環境下にて融液の強制攪拌を実施した。「緩慢」は加熱後に融液をオイルバスから取り出さずに静置し、オイルバスの電源を切ってから余熱で室温までゆっくり冷却を行った。
Reb.D/エリスリトール複合体を得る際の融解時の原料添加順序と、それによって得られる複合体の溶解性との関係を調べるために、原料の添加順序を変えて複合体を調製した。添加条件はそれぞれ下記のとおりである。
条件A: オイルバス(東京理化器械株式会社社製、「OHB-2100」)にて100mgのReb.D製剤を100℃条件にて1.5H静置して熱処理し、あらかじめ融液にしたエリスリトールに添加した。
条件B: エリスリトール4gをあらかじめ145℃で設定したオイルバスで融解させ、そこに100mgの熱処理を行っていないReb.D製剤を添加した。
条件C: 室温で100mgのReb.D製剤と4gのエリスリトールを混合し、その混合物をオイルバスで145℃に加熱して融液を作成した
条件A~Cのいずれも、Reb.D溶解後の冷却は氷上で急冷することで行った。各条件で得られた複合体を室温で水に溶解させ、それぞれの水への溶解性を確認した。結果を図12(A)と表4に示す。
この結果から、エリスリトールの融液を作成後にReb.D製剤を添加した方が、Reb.D製剤とエリスリトールを事前に混合しておくよりも、結果的にReb.D製剤添加後からの溶解時間が短縮され、分解も起こり難くなることがわかった。また、Reb.D製剤を融液に添加する前に予め100℃程度で加熱しておくと、さらに完全溶解までの時間が低下し、水への溶解までの時間も短縮されることがわかった。
165℃でエリスリトール(4g)/Reb.D製剤(150mg)溶液を作成後、溶液が入った耐熱容器をあらかじめ種々の温度(40℃、60℃、80℃、100℃)に設定した恒温槽に浸して冷却した。冷却時の各試料の温度変化を図13(B)に示す。また、冷却開始から130分までの温度の推移と平均冷却速度を下表に示す。冷却速度(℃/min)は各時間ごとの平均冷却速度を示す。例えば、25分の時点での冷却速度は、0分の時点の温度から25分で低下した温度(100℃での冷却であれば158.9℃-106.7℃=52.2℃)を時間(25分)で除して、平均冷却速度(2.09℃/min)とした。
170℃でエリスリトール(8g)/Reb.D製剤(300mg)溶液を作成後、溶液が入った耐熱容器をあらかじめ種々の温度(25℃、60℃、80℃)に設定した恒温槽に浸して冷却した。それぞれの温度で得られた結晶の写真を図14に示す。
165℃でエリスリトール(4g)/Reb.D製剤(150mg)溶液を作成後、冷却温度をコントロールしながら60℃まで冷却した。冷却速度の違いにより、温度履歴A~Dに分類した。それぞれの詳細は下記のとおりである。オイルバスとしては、東京理化器械株式会社社製の「OHB-2100」を用いた。
温度履歴A:オイルバスの温度を100℃付近に調整した。100分後にオイルバスの電源をOFFにし、60℃まで自然冷却した。
温度履歴B:オイルバスの電源をOFFにし、自然冷却を行った。
温度履歴C:オイルバスの電源をOFFにし、かつ、室温のオイルを添加して自然冷却よりも早く冷却した。
温度履歴D:冷却初期に氷を用いて70℃まで急冷した後、常温で自然冷却した。
結果を図15(A)に示す。また、冷却開始から60分までの温度の推移と平均冷却速度を下表に示す。冷却速度(℃/min)は各時間の平均冷却速度を示す。例えば、30分の時点での冷却速度は、0分の時点の温度から30分で低下した温度(温度履歴Aであれば160.9℃-124.1℃=36.8℃)を時間(30分)で除して、平均冷却速度(1.23℃/min)とした。
表7に記載の条件で、Reb.D/エリスリトール複合体を調製した。この複合体を計量後乳鉢で粉末化したのち、表8に記載の条件で、純水を添加し、攪拌状態で経時的にサンプリングを行いRebDの溶解挙動を確認した。コントロールとしてRebD製剤も同様の実験を行った。結果を図16に示す。
本実施例では、Reb.D製剤(純度95%(w/w)、Jining Renewal and Joint International社製)、エリスリトール(純度98%以上(w/w)(三菱ケミカルフーズ株式会社製)およびフルクトース(純度95%以上(w/w)(ナカライテスク株式会社製)を用いた。ろ液に含まれるReb.Dの濃度は、液体クロマトグラフ質量分析計(LCMS)(島津社製の「LCMS8050」)にて分析した。
Reb.Dの水中における溶解量の測定
Reb.Dのみのもの(Reb.D単体)、エリスリトールとReb.D製剤、フルクトースとを単純に混合した組成物(Physical mix)、および上記のように溶融して調製した2成分複合体および3成分複合体を粉末化し、室温で水に添加してReb.D濃度が約4,000mg/Lとなるように調整した。Reb.D単体、Physical mix、2成分複合体および3成分複合体の試料を作成した際の室温は、それぞれ21.6℃、20.0℃、21.9℃および17.6℃であった。5分間の撹拌の後、各サンプルをメンブレンフィルター(0.45μmPTFEメンブレンフィルター、トスク株式会社製)にてろ過した。ろ液中のReb.D濃度をLCMSにて測定した。結果を図17に示す。
上記のように調製した2成分複合体および3成分複合体を水に添加し、Reb.D濃度が約4,000mg/Lとなるように調整した後、室温で150rpmで撹拌した。対照として、Reb.Dのみのものについても同様の手順で溶解させた。撹拌開始から所定の時間経過後にサンプルの一部を採取し、0.45μmPTFEメンブレンフィルターを用いてろ過した。ろ液中のReb.D濃度をLCMSにて測定した。結果を図18に示す。
エリスリトール/Reb.D/フルクトースの3成分複合体の効果を確認するために、香味の評価を行った。併せて、RebAとReb.Dを使用しスクロースを対照として用いた。2成分複合体および3成分複合体は、約3.6%のReb.Dを含むように本実施例の方法で固体として調製した。各複合体またはRebAはRebAおよびReb.D換算で300mg/Lになるように水を加え調整した。スクロース溶液の濃度は9SEV(ショ糖等量)となるように調製した。味質評価は甘味料の官能に関して訓練を受けた者(5名)がパネラーとなって評価を行った。香味評価の各項目(立ち上がりの速さ、甘味の後引き、苦味強さ、苦味後引きおよび総合評価)について、0~6点の範囲で評価した。基準として、スクロース単体をCont(対照)(3点)とした。6点は甘味立ち上がりが速く、甘味の後引きが短く、苦味強さが弱く、苦味後引きが短い、総合評価が良いことを意味する。結果を表9と図19に示す。
走査電子顕微鏡(SEM)を用いて複合体の表面構造の観察を行った。試料(エリスリトール単体、Reb.D単体、エリスリトールとReb.Dの2成分複合体およびエリスリトールとReb.Dとフルクトースの3成分複合体)を導電性両面テープに付け、顕微鏡のマウントに固定した。乾燥した試料を金で被覆し、荷電効果を低減させた。試験は、JSM-6510顕微鏡(日本電子株式会社製)を用いて10kVの加速電圧で行った。エリスリトールについては、175℃で一旦融解させて固化した後に固体表面を観察した。結果を図20に示す。2成分複合体の方が3成分複合体よりも外観上固体表面の隙間が大きいことが確認できた。
Claims (21)
- Reb.Dと、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物と
を含む複合体であって、
Reb.Dの水への溶解度が水温25℃において75mg/100g-H2O以上である、複合体。 - 前記Reb.Dが非晶質である、請求項1に記載の複合体。
- 共晶を含む、請求項1に記載の複合体。
- Reb.Dと、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物と
から実質的になる、請求項1~3のいずれか一項に記載の複合体。 - 前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物が、糖類または糖アルコールから選択される、請求項1~4のいずれか一項に記載の複合体。
- 前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物が、スクロース、フルクトース、マルトース、キシリトール、エリスリトール、マルチトール、パラチノース、マンノース、アラビノース、ラクチトール、グルコース、アルロース、キシロース、ラムノースおよびリボースから選択される一種以上を含む、請求項1~5のいずれか一項に記載の複合体。
- 前記糖アルコールが、エリスリトール、ソルビトール、キシリトール、マルチトール、イソマルチトール、ラクチトール、マルトトリイトール、イソマルトトリイトールおよびパニトールから選択される一種以上を含む、請求項5に記載の複合体。
- 前記糖類が、グルコース、ラムノース、キシロース、リボース、アルロース、アラビノース、マンノース、フルクトース、スクロース、マルトースおよびラクトースから選択される一種以上を含む、請求項5に記載の複合体。
- Reb.Dの含有量が、前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物に対する飽和溶解度以下の量である、請求項1~8のいずれか一項に記載の複合体。
- 前記化合物がエリスリトールであり、X線回折(CuKα:λ=1.5405Å)において、2θ=14.8±0.2deg、20.2±0.2deg、24.5±0.2degおよび27.9±0.2degから選択される少なくとも1つの位置にピークを有する、請求項1~9のいずれか一項に記載の複合体。
- Reb.Dの含有量が、前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物1gに対して10~300mgである、請求項1~10のいずれか一項に記載の複合体。
- Reb.Dとエリスリトールを含み、Reb.Dの含有量がエリスリトール1gに対して10~300mgである、請求項1~11のいずれか一項に記載の複合体。
- Reb.Dとエリスリトールとフルクトースを含み、Reb.Dの含有量がエリスリトールとフルクトースの合計量1gに対して10~300mgである、請求項1~12のいずれか一項に記載の複合体。
- 請求項1~13のいずれか一項に記載の複合体を含む甘味料組成物。
- Reb.A、Reb.B、Reb.C、Reb.E、Reb.F、Reb.G、Reb.I、Reb.J、Reb.K、Reb.M、Reb.N、Reb.O、Reb.Q、Reb.R、Reb.V、Reb.W、Reb.KA、ズルコサイドA、ルブソシド、ステビオール、ステビオールモノシド、ステビオールビオシド、ステビオシド、スクロース、果糖ぶどう糖液糖、エリスリトール、モグロシドV、コーンシロップ、アスパルテーム、スクラロース、アセスルファムカリウム、サッカリンおよびキシリトールからなる群から選択される一種以上をさらに含む、請求項14に記載の甘味料組成物。
- 請求項1~13のいずれか一項に記載の複合体または請求項14もしくは15に記載の甘味料組成物を含む、飲食品。
- Reb.Dと、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物と
を含む複合体の製造方法であって、
糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物を加熱して融液を形成することと、
前記融液にReb.Dを溶解することと、
前記Reb.Dが溶解した前記融液を冷却すること、
を含む、製造方法。 - 前記融液の形成をReb.Dの分解点よりも低い温度で行うことを含む、請求項17に記載の方法。
- 前記冷却を、融液を構成する化合物の核化温度以下の温度で行う、請求項17または18に記載の方法。
- 前記糖質ならびに水溶性ビタミンおよびその塩から選択される一種以上の化合物としてエリスリトールを用い、
前記冷却をエリスリトールの凝固が120℃以下の温度で始まるように行う、請求項17~19のいずれか一項に記載の方法。 - 前記冷却を撹拌冷却または静置冷却によって行う、請求項17~20のいずれか一項に記載の方法。
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CA2773134A1 (en) * | 2009-09-04 | 2011-03-10 | Redpoint Bio Corporation | Sweetness enhancers including rebaudioside a or d |
MX2012003686A (es) * | 2009-10-15 | 2012-07-25 | Purecircle Sdn Bhd | Rebaudiosido d de alta pureza y aplicaciones. |
EP3181574A1 (en) * | 2010-12-13 | 2017-06-21 | Purecircle USA | Highly soluble rebaudioside d |
US9029426B2 (en) * | 2010-12-13 | 2015-05-12 | Purecircle Sdn Bhd | Highly soluble Rebaudioside D |
BR112015014876B1 (pt) * | 2012-12-19 | 2020-11-03 | Purecircle Sdn Bhd | rebaudiosídeo x amorfo, composição edulcorante compreendendo o dito rebaudiosídeo x, método para preparar o rebaudiosídeo x amorfo e método para preparar uma bebida |
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2020
- 2020-12-25 JP JP2021567673A patent/JPWO2021132567A1/ja active Pending
- 2020-12-25 EP EP20904574.9A patent/EP4082357A4/en active Pending
- 2020-12-25 AU AU2020413403A patent/AU2020413403A1/en active Pending
- 2020-12-25 CN CN202080089964.1A patent/CN114845567A/zh active Pending
- 2020-12-25 WO PCT/JP2020/048740 patent/WO2021132567A1/ja unknown
- 2020-12-25 US US17/788,906 patent/US20230059067A1/en active Pending
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See also references of EP4082357A4 |
Also Published As
Publication number | Publication date |
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AU2020413403A1 (en) | 2022-07-14 |
EP4082357A4 (en) | 2024-01-17 |
EP4082357A1 (en) | 2022-11-02 |
US20230059067A1 (en) | 2023-02-23 |
JPWO2021132567A1 (ja) | 2021-07-01 |
CN114845567A (zh) | 2022-08-02 |
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