JPH057973B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a practical composition of stevia extract, which is a kind of sweetener, and its derivatives. (Prior Art) Conventionally, natural sugars such as sucrose, maltose, fructose, and glucose, and sugar alcohols such as sorbitol and maltitol have been used as sweeteners. On the other hand, natural glycyrrhin, stevia, and
Thaumatin, etc., as well as synthetic saccharin and aspartame are used. As described above, among many natural and synthetic sweeteners, sucrose is particularly widely used. This is because sucrose has many useful functions in food processing. For example, sucrose has excellent sweetness, has high solubility in water, and has a bulking effect.
Good crystallinity, moisturizing properties, caramelization,
It has the ability to prevent spoilage, the ability to prevent starch from aging, and the jelly-forming effect of pectin. However, despite having these useful functions, sucrose has been criticized for its many undesirable health issues.
For example, sucrose is a source of calories for humans, and excessive intake can cause obesity. It is also well known that it can induce tooth decay and is undesirable for diabetic patients. In recent years, there has been a strong interest in the health of dietary habits, and there has been a strong demand for the development of new sweeteners that do not have the drawbacks of sucrose. Various advanced sweeteners have been proposed as sweeteners that have recently attracted attention for such health reasons. Among them, stevia sweetener has been used for a long time and is an excellent sweetener. This kind of stevia sweetener has a sweetness level of 300% compared to sucrose.
It is ~450 times more expensive, and its sweetness is close to that of sugar and blends well with moromi. It also has excellent stability against heat, acids, and salts. For example, during food processing, PH4
There is no change in the quality of sweetness even when heated up to 100℃ in the range of ~10. From a health standpoint, it has a high degree of sweetness, so the amount used is very small, so the calorie content is not a problem. It is non-fermentable, does not cause dental caries, does not have an adverse effect on diabetes, and has very desirable physical properties. However, these stevia sweeteners have a problem in that they lack foretaste because their taste develops later than that of sucrose. Also, since the sweetener is extremely high at 300 to 450 times higher, if you want to add it uniformly to foods to achieve a predetermined sweetness level, it is difficult to adjust the sweetness if you use it alone, and you need to dilute it in advance. In addition, the sweetness threshold is as described above, but if you try to replace the entire amount of sucrose sweetness with stevia, it will not only cause an extreme decrease in the sweetness multiple but also create a sweet taste, so the replacement rate naturally has its limits. Therefore, in order to adjust the sweetness level when using Stevia sweetener, i.e. to improve handling properties and to improve the delay in taste onset, one or more natural sugar sweeteners such as sucrose, dow sugar, and fructose are currently added. The method used is to dilute it. However, with these methods, in order to improve the sweetness caused by the delayed taste onset of the Stevia sweetener and to prevent the sweetness factor from decreasing, the blending ratio of these saccharides as compounding agents must be increased by 10 to 20 times or more. As a result, it loses the characteristics of the stevia sweetener, such as low calorie, non-cariogenicity, and non-insulin dependence. To date, there has been no good formulation that can take advantage of the advantages of stevia sweeteners in the health-oriented field while improving its disadvantages. (Problems to be Solved by the Invention) Stevia sweeteners have the disadvantage that their taste development is slower than that of sucrose, and the sweetness lingers later. Also, since its sweetness is 300 to 450 times higher than sucrose, it is difficult to dilute and adjust the sweetness when used alone in foods. When attempting to replace the entire sweetness of sucrose in foods with a stevia sweetener, there are problems in that the sweetness multiple drops significantly and the sweetness becomes more addictive. Finally, stevia sweeteners other than rebaudieanaside A generally have a problem of low solubility in water and require time and effort to dissolve and disperse. (Means for Solving the Problems) The present invention has desirable properties for health without the risk of obesity, tooth decay, or diabetes when ingested, and is easy to handle such as weighing, dissolving, and storing. The present invention was completed as a result of intensive research into sweeteners for food processing and general household use whose sweetness quality is similar to that of sucrose. That is, L is added to Stevia extract and its derivatives.
- A sweetener composition containing sorbose. The stevia extract and its derivatives used in the present invention are derived from the perennial plant "Stevia rebaudiana" of the Asteraceae family.
Bertoni” (Stevia rebaudiana Bertoni M.)
It is a general term for the sweet ingredients contained in ``stevioside'', and the ingredients include stevioside, rebaudianaside A, and five other substances that have the same skeleton. Further, its derivatives include steviol bioside, which is an alkaline hydrolysis product, and β-1,4-galactosyl stevioside, which is a synthetic product using glycosyltransferase. In the method for producing the sweetener composition of the present invention, when it is desired to obtain granular crystals such as commercially available granulated sucrose, a mixed aqueous solution of a stevia sweetener and L-sorbose is prepared, and this is concentrated under reduced pressure to crystallize both. It can be obtained by precipitating as a crystal, growing crystals, filtering or centrifuging, and drying. The desired grain size of the crystals of the sweetener composition can be obtained by adjusting the crystal growth conditions such as temperature, degree of vacuum, stirring rotation speed, and time. Also, if you want to easily obtain a fine powder complex sweetener,
A mixed aqueous solution of stevia sweetener and L-sorbose is prepared, dried by vacuum concentration or spray drying, and then pulverized in a pulverizer to obtain a finely powdered sweet composition. The blending ratio of the stevia sweetener and L-sorbose is determined depending on the ingredients and purity of the stevia sweetener and the intended use, and is difficult to limit, but for example, purity 90.
% stevioside by weight ratio of 500 to 0.1 times,
It is preferable to use 200 to 0.5 times as much L-sorbose. In the case of rebaudianaside A with a purity of 90%, the L-
It is better to use sorbose. In addition, the sweetener composition of the present invention may contain other sweeteners, dispersants, excipients,
The effects of the present invention can be further enhanced by adding fragrances, coloring agents, etc., depending on the case. (Effects of the Invention) The sweetener composition of the present invention overcomes the drawback that stevia has a slower sweetness development than sucrose and leaves an aftertaste.
The property of sorbose, which has a quick taste development, is well complemented by the synergistic effect, resulting in a taste development very similar to that of sucrose. Next, the stevia sweetener, which is 300 to 450 times sweeter than sucrose and has low solubility in water, is blended with L-sorbose to quickly disperse and dissolve in water without significantly reducing its sweetness multiple. It becomes possible to replace 100% of the sweetness of sucrose. On the other hand, L-sorbose has a sweetness level that is 0.7 times lower than that of sucrose, so if you take it to get enough sweetness with just L-sorbose, you will inevitably need to use a large amount of it and it will have a laxative effect. By utilizing the sweetness level, the intake amount can be greatly reduced and the laxative effect can be eliminated. Furthermore, the sweetener composition of the present invention is a sweetener composition that has health benefits such as low calorie, anti-caries, and insulin independence. Furthermore, although L-sorbose is easily soluble in water, it has excellent crystallinity and low hygroscopicity, so when handled in powder form, it does not absorb moisture and become sticky during storage, making it an excellent sweetener composition. It is a thing. (Example) Example 1 100g of L-sorbose, stevioside (purity
98%) 1.0g dissolved in 100ml water, 50~60℃
The mixture was concentrated under reduced pressure, and when half of the water (50 ml) had been distilled off, it was left to stand overnight at 0°C, and the precipitated crystals were filtered off. The crystals weighed 75 g after being dried overnight under reduced pressure at room temperature. Therefore, the content of stevioside in this was analyzed using high performance liquid chromatography, and it was found that
It was 0.3%, and the sweetness was about 1.5 times that of sucrose. Example 2 L-sorbose 100g, stevioside (purity
After dissolving 100mg of 98%) in 100ml of water, it was concentrated to dryness under reduced pressure at 50 to 60℃, and then finely ground with a mixer.
A powdered sweetener composition was obtained. The sweetness level of this product was almost equivalent to that of sucrose. Example 3 In order to see the effect of stevioside on improving the sweet taste expression, the sample of Example 1 was used to compare the two with 98% stevioside. The comparison test was conducted by 10 panel members using the two-point comparison method.
An aqueous solution at 20°C was used. The sweetness of the sample solution was adjusted to approximately 5% sucrose concentration. The results are shown in the table below. 【table】

Claims (1)

[Claims] 1. A sweetener composition containing L-sorbose and a Stevia extract and its derivatives.