JPS5951257B2 - sweetener - Google Patents

Description

Detailed Description of the Invention The present invention has a diterpene skeleton with 4 molecules of glucose per 100 parts of stevioside, and has a molecular formula of C44H7.
oO23, glycoside sweet substance A expressed with a molecular weight of 966
One or more natural sugar sweeteners are added to a purified extract of Stevia rebaudiana bortonii containing 36 parts or more (weight ratio) of 3.
It concerns sweeteners.

As the use of synthetic sweeteners such as sodium saccharin and sodium saccharin is regulated or prohibited due to safety issues, the use of stevia rebaudiana, a plant in the Asteraceae family,
Stevia Rebaudiana Be
rtoni, hereinafter abbreviated as stevia.

), stevioside crystallized products, extracted and purified products containing stevioside, and stevia extracts have come to be used.

However, as is well known, stevioside has a taste quality that includes an unpleasant taste and is poorly soluble, making it technically very difficult to obtain a sweetener by crystallizing stevioside. is often used as a sweetener.

However, this extracted and purified product synergistically exhibits the unpleasant taste such as the bitterness and sarcastic taste of stevioside and the unpleasant taste such as the bitterness, sarcastic taste, and acrid taste of substances other than sweet substances contained in plants, and is used as a sweetener. It has a taste quality inferior to the mellow taste and rich flavor of sucrose that are required when used, and is not suitable for use as a sweetness source.

The present inventor has deeply considered the extract of the sweet component contained in stevia or its extracted and purified product, and as a result of intensive research, the following has been found among the sweet components contained in stevia:
It is the sweetening ingredient that has the greatest influence on the sweetening effect, etc.
The well-known stevioside has a stronger sweetness than sucrose.
and Patent No. 9730, which has a stronger sweetness than stevioside.
The sweet substance
O23, a glycoside sweet substance A3 (also called rebaudioside A) contained in Stevia, with a molecular weight of 966.

Hereinafter, it will be referred to as sweet substance A3. ) to improve its taste and make it a sweetener that has a mellow taste and richness and is more economically usable than stevioside. Extract purified products include sucrose, maltose, isomerized sugar, fructose, glucose, sorbitol, maltitol, mannitol, xylose, starch syrup,
When attempting to add one or more natural sugar sweeteners such as lactose and dextrin, they discovered that the desired sweetener could be obtained, and thus completed the present invention.

In the present invention, natural sugar sweeteners refer to sucrose, maltose, isomerized sugar, fructose, glucose, sorbitol, maltylol, mannitol, quidylol, starch syrup, lactose, and dextrin. The present invention improves the taste of a purified stevia extract by adding this natural sugar sweetener to a purified stevia extract containing stevioside and sweet substance A3.

Purified Stevia extracts that do not contain the sweet substance A3 are excluded from the present invention.

Therefore, the purified stevia extract, whose taste is improved by natural sugar sweeteners, can be used in thin layer chroma 1 as a developing solvent [
n-propyl alcohol:water (2:1)]:]ethyl acetate 4:6), thin-layer plate Yamatoli Plate 50 (manufactured by Yamato Scientific Instruments Co., Ltd.), room temperature 15°C, ascending method,
Rf value is 0.0 when developed with 18cm development and coloring agent and sulfuric acid.
Stevioside is around 5-0.6, Rf value is 0.4-0.
5, rebate ioside C, Rf value 0.3 to 0.
Sweet substance A3 is strongly exhibited near 4, and when the Rf value of stevioside is 1, the Rf value is 0.83 to 0.88 for rebauty ioside C and 0.62 to 0.62 for sweet substance A3.
0.72, high performance liquid chromatography was carried out using a column Lychrosol NH2 (10 μm), column size 4 nm φ x 25 cm, eluent acetonitrile: water = 80
: 20. When carried out under the conditions of a flow rate of 2 m1/min and a detection wavelength of 214 nm, stevioside was eluted at 7 minutes, rebaudioside C was eluted at 9 minutes, and sweet substance A3 was eluted at 14 minutes. Stevia extraction always contains sweet substance A3. It contains 36 parts or more of sweet substance A3 based on 100 parts of stevioside, and can also contain sweet substances contained in stevia other than the natural sugar sweetener referred to in the present invention.

A sweet preparation is obtained by adding and blending one or more natural sugar sweeteners to this purified Stevia extract, and the present invention provides a sweet preparation that contains the bitterness, sarcasm, and taste of the purified Stevia extract. Unpleasant tastes such as acrid taste are improved by natural sugar sweeteners, resulting in a high-quality flavor with a mellow taste and richness,
It is not only possible to economically obtain stronger sweetness than stevioside due to the synergistic effect between the sweetening components, but it also has superior flavor. It becomes a sweetener with good taste.

This sweetener has improved taste quality over conventional stevioside and its extracted and purified products, so it can be widely used as a sweetening source for foods, pharmaceuticals, quasi-drugs, cigarettes, etc.

In particular, in the present invention, the purified stevia extract is limited to containing 36 parts or more of the sweet substance A3 per 100 parts of stevioside.
This is due to the disadvantages in taste quality, such as unpleasant taste such as sarcasm, and the unpleasant aftertaste, and the unpleasant taste such as bitterness, sarcasm, and acrid taste due to impurities contained in the extracted and purified product. Therefore, even if one or more natural sugar sweeteners are added and blended, the effect of improving the taste quality cannot be obtained.

In the purified Stevia extract containing 36 parts or more of the sweet substance A3, the sweet substance A3 has a taste quality superior to that of stevioside, which has no bitterness or unpleasant taste, and has no unpleasant taste such as bitterness or unpleasant taste due to stevioside and impurities. The taste is masked by the synergistic effect of the taste quality of sweet substance A3 and one or more natural sugar sweeteners, resulting in an excellent product with a mellow taste and richness similar to sucrose. The flavor is improved.

In order to further exhibit the taste improvement effect of the present invention and obtain high quality taste quality, it is necessary to use a purified stevia extract in which the sweet substance A3 is increased to a weight ratio of 100:36 or more stipulated in the present invention, or Highly purified stevia extract containing stevioside and sweet substance A3, combined with one or two natural sugar sweeteners.
It is better to add more than seeds.

In addition, the refined Stevia extract with improved taste according to the present invention may include other sweeteners such as licorice extract or glycyrrhizin, saccharin, sodium cyclamate, and aspartame, organic acids and their salts, amino acids and their salts, and nucleic acid-related substances. There is no problem even if substances, inorganic salts, etc. are used together.

The taste improving effect of the present invention will be explained below using test examples and examples.

Test, Test Example 1 A sample obtained by adding a natural sugar sweetener to a purified stevia extract containing stevioside and sweet substance A3 as shown below,
As comparative samples, samples without the addition of natural sugar sweeteners were prepared, and a taste test was conducted on each as a 0.5% aqueous solution by a panel of 11 people, and the results were as shown in Table 1.

Sample 1: 30 g of glucose for 60 g of purified stevia extract containing 40% stevioside and 33% sweet substance A.
A sweetener containing 10g of fructose and homogeneously blended.

(Refined Stevia extract with and without addition of glucose and fructose as a comparative sample.

Sample 1'. ) Sample 2: A sweetener in which 30 g of butyl sugar and 10 g of fructose were added and homogeneously blended to 60 g of purified stevia extract containing 40% stevioside and 35% sweet substance A.

(Refined Stevia extract with and without addition of glucose and fructose as a comparative sample.

Sample 2'. ) Sample 3: A sweetener in which 30 g of glucose and 10 g of fructose were added and homogeneously blended to 60 g of stevia extracted and purified 'J# containing 30% stevioside and 30% sweet substance A.

(Refined Stevia extract with and without addition of glucose and fructose as a comparative sample.

Sample 3'. ) Sample 4: A sweetener in which 30 g of glucose and 10 g of fructose were added and homogeneously blended to 60 g of purified stevia extract containing 10% stevioside and 370% sweet substance A.

(Refined Stevia extract with and without addition of glucose and fructose as a comparative sample.

Sample 4'. ) Sample 5: A sweetener in which 30 g of glucose and 10 g of fructose were added and homogeneously blended to 60 g of purified stevia extract containing 85% stevioside and 38.4% sweet substance A.

(Refined Stevia extract with and without addition of glucose and fructose as a comparative sample.

Sample 5'. ) Sample 6: A sweetener in which 30 g of glucose and 10 g of fructose were added and homogeneously blended to 60 g of purified stevia extract containing 10% stevioside and 385% sweet substance A.

(Refined Stevia extract with and without addition of glucose and fructose as a comparative sample.

Sample 6'. ) All of the products of the present invention have been found to have excellent taste quality without unpleasant tastes such as bitterness and sarcastic taste, and the purified stevia extract containing less than 10 parts of sweet substance A3 per 100 parts of stevioside has no unpleasant taste. It was recognized that the quality was poor.

Test Example 2 Next, the effects of the present invention and the taste enhancing effect were investigated by a taste test using the following samples.

Sample 7: Stevioside.

(Sweetness level: 300 times that of sucrose) Sample 8: Purified stevia extract containing 70% stevioside and 325% sweet substance A.

(Taste intensity, 322.5 times that of sucrose) Sample 9: 20 g of sorbitol, 5 g of multi-lol, 2 mannitol for 50 g of purified stevioside extract containing 70% stevioside and 325% sweet substance A.
Sweetener with 5g added and homogeneously blended.

(Taste intensity, 161.3 times that of sucrose) In order to compare the flavor quality and taste enhancement effect of these samples 7 to 9, the calculated flavor intensity was kept constant, that is, the solubility of stevioside in sample 7. Considering this, a panel of 11 people conducted a taste test using sample 7 as a 0.1% aqueous solution, sample 8 as a 0,093% aqueous solution, and sample 9 as a 0,186% aqueous solution.
It was as follows.

0 people found sample 7 to have the strongest taste quality 3 people found sample 9 to have the strongest taste quality 8Basic invention sample 9 had the strongest taste quality When used as a flavoring agent, it was found to be a sweetener that can impart flavor economically and does not pose problems with solubility.

Regarding the taste quality improvement effect, results were obtained as shown in the following table.

Sample 9 of the present invention has better taste quality than stevioside.
It was also found to be superior to Sample 8, in which the taste was not improved by the natural sugar sweetener.

Example 1 5 kg of sucrose was added to 5 kg of purified stevia extract containing 10% stevioside and 381% sweet substance A.
The sweetener was homogeneously blended to produce 10 kg of sweetener.

As a comparative example, sucrose was added to the above purified stevia extract,
As a result of a taste test conducted by a panel using the same extract-purified sweetener that was not blended, all 11 members of the panel recognized that the taste quality of the fabric implemented in the present invention was very good in terms of flavor and had a mellow taste quality. Ta.

Example 2 1 kg of lactose, 3 kg of dextrin, and 2 kg of glucose were added to 4 kg of purified stevia extract containing 20% stevioside and 10% sweet substance A, and the mixture was homogeneously mixed with appropriate water, kneaded, and granulated. A sweetener was produced by granulation and drying in a machine.

As a comparative example, a natural saccharide sweetener was added to the above purified stevia extract, and the same purified extract sweetener was added without adding 0.8%.
A comparison was made using an aqueous solution and a taste test was conducted by a panel of 11 people, and the results were as shown in Table 3 below.

The purified stevia extract used in the product of the present invention is a purified extract with a low content of stevioside and sweet substance A3, and the taste improvement effect of the natural sugar sweetener on this purified extract is as follows compared to the comparative example. It was observed that the taste quality was improved in unpleasant tastes such as bitterness, sarcasm, and acrid taste.

Claims (1)

[Claims] 1 For 100 parts of stevioside, it has a diterpene skeleton and has 4 molecules of glucose, and has a molecular formula of C44H7oO2.
3. Glycoside sweet substance A3 with a molecular weight of 966 is
A sweetener characterized in that one or more natural sugar sweeteners are added to a purified extract of Stevia rebaudiana bortonii containing 6 parts or more (weight ratio).