JPS647753B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to compositions for foods, pharmaceuticals, cosmetics, etc. containing sophollose as a sweetening ingredient. (Prior art) Sophollose (2-O-β-D-
Glucopyranosyl-D-glucose) is a type of disaccharide in which two glucose molecules are linked by a β-1,2 bond. Sophorose was first discovered as a sugar component of campherol glycosides contained in the fruit pods of Japanese apricot ( Sophora japonica L.) (Bill.Soc.Chim.France. 7 ) , 565
(1940)). Sophoulose can be prepared by extracting it from the pods of the apricot fruit mentioned above or by chemically synthesizing it (J.Org.Chem. 26 2892
(1961)), but both have poor yields. An enzymatic method (Canadian Journal of Microbiology; Can.J.
Microbiol., 7, 309 (1961)) and a method using microorganisms (Japanese Patent Application Laid-Open No. 61-35793) are known. However, the properties and uses of sophorose have not yet been fully studied. Only a few are known for its use as a substrate for inducing cellulase production (Biochemical and Biophysical Research Communications;
Biochem.Biophys.Res.Comm., 1, 338
(1959)). (Objective of the Invention) The object of the present invention is to find useful uses for sophollose and to provide a method for utilizing it in foods, medicines, cosmetics, and the like. (Summary of the Invention) The present invention was completed by the inventors' discovery that sophollose has good sweetness and has sufficient functionality as a sweetener. The sweetening composition of the present invention comprises Sophorose (2-O-
β-D-Glucopyranosyl-D-glucose), thereby achieving the above object. The method for preparing sophorose used in the method of the present invention is not particularly limited. For example, they are prepared by the methods described in the "Prior Art" section. Methods that have relatively good yields and can prepare large amounts of sophorose include the enzymatic method and the microbial method. Among these enzyme methods,
Cyclic (1→2)-β-D-glucan in which 17 to about 22 glucose units are linked in a cyclic manner through β-1,2 bonds or linear (1→2)-β-D-glucan is β-D. Sophoulose is obtained by hydrolysis with -1,2-glucanase. Linear (1→2)-β-D-glucans used, cyclic (1→
2) -β-D-glucan and β-D-1,2-
Glucanase can be obtained by conventional methods. For example, cyclic (1→2)-β-D-glucan is produced by Rhizobium phaseoli RA-4 strain described in JP-A No. 59-71686 and by agro-glucan described in JP-A-59-82092. Bacterium Radiobacter ( Agrobacterium
radiobacter) A1-5 strain in a normal medium containing glucose, etc. Straight-chain (1→2)-β-D-glucan can be prepared, for example, by the method of Amemura et al.
General Microbiology, 131, 301 (1985))
Produced by Acetobacter sp. β-D-
Examples of 1,2-glucanase include Aspergillus fumigatus and Fusarium oxysporum.
β-D-1,2-glucanases derived from filamentous fungi such as Penicillium brefeldianum (Can.J.
Microbiol., 7, 312 (1961)). In addition, β-D-1,2-glucanases derived from bacteria such as Cytophaga arvensicola strain IAM12648 are also known (Japanese Unexamined Patent Publication No. 154985/1985). As a method using microorganisms, for example, Torulopsis bombicola ( Torulopsis
bombicola) KSM-36 strain in a normal medium (Japanese Unexamined Patent Publication No. 35793/1983). Experiments conducted by the inventors have revealed that the sophoulose thus obtained has an elegant and mild sweetness without astringency, bitterness, or harshness, and can be used directly as a sweetening agent. Its sweetness is about 1/2 that of sucrose (granulated sugar). The osmolarity and freezing point depression of sophorose are almost the same as those of sucrose. It has heat resistance, and the degree of discoloration is small even when heated to 120-130℃. The sweetening composition of the present invention refers to a sweetening agent itself or a product having sweetness, and is not particularly limited to food or drink. For example, food, medicine, cosmetics,
Examples include feed and fodder. As food,
Sweeteners; soft drinks such as youth and cider;
Confectionery such as kutsky, caramel, and yokan; Pickles such as Fukujinzuke and Ratsukiyozuke; Various processed foods such as tsukudani, kamaboko, and ham; Alcoholic beverages such as sake and fruit wine; Seasonings; Pharmaceutical products include tablets and syrups; cosmetic products include lipstick,
Lip balm, etc.; Feed and fodder include livestock feed, dog food, etc. These compositions can be produced in the same manner as usual, except that sophollose is used in place of some or all of the conventional sweetening ingredients such as sucrose and fructose. Sophoulose is added by any suitable means until the product is finished. For example, as a sweetener, sophoulose itself is used alone or in combination with other sweeteners, and in other products, known methods such as mixing, kneading, dissolving, dipping, permeating, scattering, applying, spraying, and injecting are used. Added by means. A composition containing sophollose has the mild sweetness of sophollose. The sweetness of sophollose is about half that of sucrose, so it is suitable for manju buns that use relatively bulky bean paste and low-sweetness confectioneries.
Furthermore, animals do not have an enzyme that cleaves the β-1,2 bond of glucose, so even if sophoulose is ingested, it is hardly absorbed. In other words, since sophollose is almost non-caloric, the sweetening composition of the present invention containing it can be suitably used in diet foods. (Example) The present invention will be described below with reference to Examples. Example 1 (A) Preparation of sophorose: Cyclic (1→2)-β-D-glucan was prepared using Rhizobium phaseoli RA-4 strain by the method described in Japanese Patent Publication No. 59-71686. was prepared. This cyclic (1→2)-β-D-glucan
Add 200g to 20mM acetate buffer (PH5.6)5, add 10000 units of β-D-1,2-glucanase from Aspergillus fumigatus (titer method is shown below), and incubate at 35°C.
The reaction was carried out for 16 hours. The reaction solution was passed through an activated carbon column and the adsorbed matter was eluted with a 10% ethanol aqueous solution and collected separately.
g was obtained. β-D-1,2-glucanase titration method: Cyclic (1→2) in 20mM acetate buffer (PH5.6)
- Dissolve β-D-glucan to a concentration of 2.5 mg/ml. Add 0.2 ml of an enzyme solution of an appropriate concentration to 0.8 ml of this solution, and react at 40°C for 1 hour. Next, 1 ml of Somogyi copper solution was added to stop the reaction, and the reducing power was determined by the Somogyi-Nelson method. A calibration curve is created in advance using sophollose at a known concentration, and compared with this, the amount of sophollose produced is calculated. 1 hour at 40℃
The amount of enzyme that produces 1 μmole of sophollose is 1
Unit. (B) Evaluation of sophollose: Evaluation of sweetness: 10w/w% of sophollose
An aqueous solution was prepared, and 20 panelists compared the sweetness with 4, 5, 6, and 7 w/w % aqueous solutions of sucrose (granulated sugar). The results are shown in Table 1. [Table] From Table 1, the sweetness level of the 10w/w% aqueous solution of sophollose is 5w/w% of sucrose (granulated sugar).
It can be seen that the sweetness level is almost the same as that of an aqueous solution, and that sophollose has a sweetness level about 1/2 that of sucrose. Evaluation of sweetness quality: The sweetness quality of the above sophollose aqueous solution was evaluated by 20 panelists. The results are shown in Table 2. [Table] (C) Preparation of sweet composition containing sophollose: Preparation of hard candy: Add sophollose prepared by the method in section (A) to 2 kg of reduced maltose starch syrup.
After dissolving 400g, the water content is about 2% under reduced pressure.
Heat and concentrate until the following
20g of the mixture and a small amount of lemon flavor and coloring agent were mixed together and then molded according to a conventional method to obtain a hard candy. This product has a mild sweet taste and is a low-calorie candy. Preparation of lactic acid drink: 5Kg of skim milk at 80℃ for 20 minutes
After heating and sterilizing for a minute, the mixture was cooled to 40°C, and 150g of lactic acid bacteria was added thereto and fermented at 35-37°C for 10 hours. Then, after homogenizing this,
2 kg of sophorose prepared by the method in section (A) was added and sterilized while stirring and mixing at 80 to 85°C. After cooling, a small amount of fragrance was added and the product was bottled. Preparation of tsukudani: Add 212 ml of soy sauce, 318 ml of amino acid solution, 50 g of powdered candy, and 50 g of sofuolose prepared by method (A) to 250 g of kelp that has been sand-removed, acid-treated, and diced according to the usual method, and while boiling. Furthermore, 12 g of sodium glutamate, 8 g of caramel, and 21 ml of mirin were added and boiled to obtain kelp tsukudani. This product not only has a scent, but also a color,
The product had sufficient luster, whet your appetite, and had high commercial value. Example 2 (A) Preparation of sophollose: medium containing the following components
100 ml was charged into 50 500 ml Sakaguchi flasks. [Table] This was inoculated with Torulopsis bombicola strain ATCC22214, and cultured with shaking at 30°C for 120 hours. The culture solution was treated according to the method disclosed in JP-A-61-35793 to obtain 10 g of sophorose. (B) Preparation of sweet composition containing sophollose: Preparation of sugar cube-like sweetener: Spray a small amount of water on 500 g of sophoulose prepared by the method in section (A) of this example, and lightly compress and shape. , produced a sweetener shaped like a sugar cube. This sweetener exhibited a mellow, high-quality sweetness. Preparation of sugar cubes: 300 g of sucrose was added to 300 g of sophorose prepared by the method described in Example (A), sprayed with a small amount of water, and lightly compressed to form sugar cubes. This sophollose-containing sugar cube had a mellow, high-quality sweetness similar to ordinary sugar cubes. Preparation of Chiyocolate: Cacao Paste 40
Kg, cocoa butter 10Kg, maltose 10Kg, lactose 5
20 kg of whole milk powder and 20 kg of sophoulose prepared by the method described in Section (A) of this Example were mixed and passed through a Refainer. After lowering the viscosity, the mixture was placed in a container, 500 g of lecithin was added, and the mixture was kneaded at 50°C for two days and nights. Next, a product was obtained by pouring into a molding machine and solidifying and molding according to a conventional method. This product is a chiyocolate with a mellow sweetness that melts well on the tongue and has a good flavor. Preparation of Ratsukiyou pickles: 5 kg of raw Ratsukiyou
was pickled in about 2.5 ml of a 20% saline solution according to a conventional method, and after 3 weeks, the water was drained. did. Add 800ml of vinegar and mirin to the obtained pickled rattukiyo.
A sweet and sour pickled Japanese mustard with a rich flavor was obtained by soaking it for 10 days in a seasoning solution consisting of 400 ml of Chinese mustard, 10 g of Chinese mustard, and 200 g of sophollose prepared by the method described in Example (A). Preparation of tablets: 13 g of maltose to 50 g of aspirin
After uniformly mixing 4 g of corn starch and 10 g of sophoulose prepared by the method described in Example (A), one tablet was prepared using a 20R pestle with a diameter of 12 mm.
680mg, tablet thickness 5.25mm, hardness 8Kg±1Kg
It was compressed into tablets. This product is an easy-to-swallow tablet with moderate sweetness. (Effects of the Invention) According to the present invention, a sweetening composition (food or drink, etc.) having the high-quality sweetness of sophollose can be obtained. Sophollose has a slightly lower sweetness than sucrose, so it can be used in foods such as low-sweetness confectionery, soft drinks, processed foods, and alcoholic beverages;
Can be used for medicines; cosmetics; feed; and feedstuffs. The composition of the present invention is particularly useful as a diet food because sophollose is hardly absorbed even when ingested and is non-caloric.

Claims (1)

[Claims] 1. Sophorose; 2-O-β-D
-Glucopyranosyl-D-glucose). 2. The composition according to claim 1, wherein the sophoulose is obtained by allowing β-D-1,2-glucanase to act on (1→2)-β-D-glucan. 3. Claim 1, wherein the sophoulose is produced by a microorganism capable of producing sophollose.
The composition described in Section.