JP4268570B2 - Yogurt food containing DFA and sugar - Google Patents
Yogurt food containing DFA and sugar Download PDFInfo
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- JP4268570B2 JP4268570B2 JP2004187001A JP2004187001A JP4268570B2 JP 4268570 B2 JP4268570 B2 JP 4268570B2 JP 2004187001 A JP2004187001 A JP 2004187001A JP 2004187001 A JP2004187001 A JP 2004187001A JP 4268570 B2 JP4268570 B2 JP 4268570B2
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- 235000000346 sugar Nutrition 0.000 title claims description 37
- 235000013618 yogurt Nutrition 0.000 title claims description 29
- 235000013305 food Nutrition 0.000 title claims description 10
- 150000008064 anhydrides Chemical class 0.000 claims description 3
- 238000011156 evaluation Methods 0.000 description 29
- 235000019640 taste Nutrition 0.000 description 9
- 238000010998 test method Methods 0.000 description 8
- 235000021552 granulated sugar Nutrition 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000019668 heartiness Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000723343 Cichorium Species 0.000 description 2
- 235000007542 Cichorium intybus Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 125000004122 cyclic group Chemical group 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- KSRQDWNGXKYIDO-UHFFFAOYSA-N difructose anhydride III Natural products O1C2C(O)C(CO)OC2(CO)OCC21OC(CO)C(O)C2O KSRQDWNGXKYIDO-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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- Dairy Products (AREA)
Description
本発明は、ヨーグルト食品に関する。 The present invention relates to a yogurt food.
ダイフルクト−スアンハイドライド（以下DFAという）は、フルクトース2分子が環状で結合した構造を有する。１９３０年代より天然成分として見出されており、カラメルやローストチコリなどの食品中にも微量に存在することが確認されている希少性の高い難消化性糖類である。工業的にも生産できるようになってきた。 Difructos-anhydride (hereinafter referred to as DFA) has a structure in which two fructose molecules are linked in a cyclic manner. It has been found as a natural component since the 1930s, and is a highly indigestible saccharide that has been confirmed to be present in trace amounts in foods such as caramel and roast chicory. It has become possible to produce industrially.
難消化の性質を示すＤＦＡは、現在までに血糖値に影響を与えないことが確認されており、また、虫歯を誘発しないことが推察される。さらに、ヒト、実験動物においてカルシウムをはじめとするミネラルの吸収を促進することも確認されている。
ＤＦＡは、結晶性や溶解性に優れ、高純度の製品の製造が可能となり、近年工業的に生産されるようになって食品への応用研究が進められている。
ＤＦＡの甘味度はショ糖の約半分で、酸性条件下における熱安定性が高く、メイラード反応が起こりにくい。このため、着色を嫌う食品への利用に適している。その他、吸湿性、保存安定性など優れた加工特性をもち、今後、新しい糖質としての利用が期待されている。本発明者等は、ＤＦＡの応用展開を各種鋭意検討し、研究を続けている。
本発明は、このような背景の下、ＤＦＡを甘味料として、ヨーグルト等に添加して利用することを検討したが、ＤＦＡを単独でヨーグルトに添加すると、砂糖を添加した場合よりも味を損なうということが判明した。
It has been confirmed that DFA showing the indigestible nature does not affect the blood sugar level so far, and it is presumed that it does not induce caries. Furthermore, it has been confirmed that the absorption of minerals including calcium is promoted in humans and experimental animals.
DFA is excellent in crystallinity and solubility and enables the production of high-purity products. In recent years, DFA has been industrially produced, and application research to foods is being promoted.
The sweetness of DFA is about half that of sucrose, and the heat stability under acidic conditions is high, and the Maillard reaction hardly occurs. Therefore, it is suitable for use in foods that dislike coloring. In addition, it has excellent processing characteristics such as hygroscopicity and storage stability, and is expected to be used as a new carbohydrate in the future. The inventors of the present invention have been diligently examining the application development of DFA and are continuing their research.
In the present invention, the DFA was used as a sweetener and added to yogurt or the like under such a background. However, when DFA alone is added to yogurt, the taste is worse than when sugar is added. It turned out that.
一方、ＤＦＡを低カロリーの甘味料として着目し利用する試みがなされている。この場合は、ＤＦＡの持つ特有の味質、――苦みが強い、後味に刺激味が残存、キシリトールやマンニトールよりも苦味、後味が強いなど――を改善する必要があるとされ、味質改良のためにＤＦＡに対しメントールを加えたものや（例えば特許文献１）、ガラクトマンナン分解物との組み合わせによる方法（例えば特許文献２）が記載されている。これらは、いずれもＤＦＡそのものに対しての味質改善に関する発明であり、ヨーグルトに添加した場合の味の改善に関する課題を解決するものではない。 On the other hand, attempts have been made to use DFA as a low calorie sweetener. In this case, it is necessary to improve DFA's peculiar taste quality-strong bitterness, lingering aftertaste, bitterness and stronger aftertaste than xylitol and mannitol. For this reason, menthol added to DFA (for example, Patent Document 1) and a method using a combination with a galactomannan degradation product (for example, Patent Document 2) are described. These are all inventions related to taste improvement with respect to DFA itself, and do not solve the problems related to taste improvement when added to yogurt.
本発明の課題は、ＤＦＡをヨーグルトに添加しても、その特有の風味を損なうことなく、さらにヨーグルトの本来の酸味やコク味を改善したヨーグルト食品を提供することである。 An object of the present invention is to provide a yogurt food product that further improves the original sourness and richness of yogurt without impairing its unique flavor even when DFA is added to the yogurt.
本発明者は、上述した問題点を解決するために鋭意研究を行った結果、ヨーグルトに対しＤＦＡと砂糖を併用することで、ヨーグルト特有の風味を損なうことなくさらにヨーグルト本来の酸味やコク味が改善することを見出し、本発明を完成させた。 As a result of diligent research to solve the above-mentioned problems, the present inventor has further improved the original sourness and richness of yogurt without damaging the unique flavor of yogurt by using DFA and sugar together with yogurt. As a result, the present invention has been completed.
本発明の主な構成は次のとおりである。
（１）ＤＦＡ（ダイフルクトースアンハイドライド）及び砂糖を含有するヨーグルト食品であって、ＤＦＡがＤＦＡIIIであり、砂糖１重量部に対しＤＦＡIII ０．１７〜２．０重量部であることを特徴とするヨーグルト食品。
The main configuration of the present invention is as follows.
(1) A yogurt food containing DFA ( Difructose Anhydride ) and sugar , wherein DFA is DFAIII, and 0.17 to 2.0 parts by weight of DFAIII per 1 part by weight of sugar Yogurt food.
ＤＦＡと砂糖を併用してヨーグルトに添加することによりヨーグルト本来の風味を損なうことなく、食べやすいヨーグルトを提供できる。特に特定の配合比によって、ヨーグルトの味を引き出すことができた。ヨーグルトにＤＦＡを添加することによりカルシウムなどのミネラルの摂取増進が期待できる。 By adding DFA and sugar together to yogurt, it is possible to provide an easy-to-eat yogurt without impairing the original flavor of yogurt. In particular, the taste of yogurt could be brought out by a specific blending ratio. Increasing intake of minerals such as calcium can be expected by adding DFA to yogurt.
本発明で使用するヨーグルトは、牛などの乳に乳酸菌を加えて発酵させたものである。ハード、ソフト、ドリンクなどの形態と、香料や果汁を添加したものなどがある。ＤＦＡとグラニュー糖をヨーグルトに添加する時期は特に限定されるものではない。プレーンタイプのヨーグルトに添付して飲食者が好みに応じて添加することも可能である。 The yogurt used in the present invention is fermented by adding lactic acid bacteria to milk such as cows. There are forms such as hard, soft, and drinks, and flavors and fruit juices added. The time when DFA and granulated sugar are added to yogurt is not particularly limited. It is also possible to attach to plain type yogurt and add it according to taste by the eating and drinking person.
本発明で使用する砂糖成分は、主に「上白糖」と「グラニュー糖」と「三温糖」の３つを指す。さらに、これらをカラメル化（着色）したものも含まれる。いずれも、ショ糖純度が97％以上であり、官能的な差異は少ない。 The sugar components used in the present invention mainly refer to three types of “super white sugar”, “granulated sugar” and “trivalent sugar”. Furthermore, what caramelized (colored) these is also contained. In any case, the sucrose purity is 97% or more, and the sensory difference is small.
ＤＦＡ（ ダイフルクトースアンハイドライド）は、フルクトース2分子が環状で結合した構造を有する。１９３０年代より天然成分として見出されており、カラメルやローストチコリなどの食品中にも微量に存在することが確認されている希少性の高い難消化性糖類である。工業的にも生産が可能となっている。二分子のフルクトースの結合様式の差異により、誘導体が５種類存在し、それぞれ、ＤＦＡI、ＤＦＡII、ＤＦＡIII、ＤＦＡIV、ＤＦＡV と称される。本発明では、主に、工業的生産の効率、精製してからの安定性などが優れているＤＦＡIII（ｄｉ−Ｄ−ｆｒｕｃｔｏｆｕｒａｎｏｓｅ−１，２’：２，３’ ｄｉａｎｈｙｄｒｉｄｅ）を使用する。 DFA (Difructose Anhydride) has a structure in which two fructose molecules are linked in a cyclic manner. It has been found as a natural component since the 1930s, and is a highly indigestible saccharide that has been confirmed to be present in trace amounts in foods such as caramel and roast chicory. Industrial production is also possible. There are five types of derivatives due to the difference in the binding mode of bimolecular fructose, which are referred to as DFAI, DFAII, DFAIII, DFAIV, and DFAV, respectively. In the present invention, DFAIII (di-D-fructofuranose-1, 2 ': 2,3' dianhydride), which is excellent in industrial production efficiency and stability after purification, is mainly used.
ＤＦＡを砂糖と併用することによって、ヨーグルトの旨味を引き出すことが実験の結果確認できた。その配合比は、砂糖１に対して０．１〜５．０が好ましい。より好ましくは０．１７〜２．０である。 As a result of the experiment, it was confirmed that the umami of yogurt was extracted by using DFA together with sugar. The blending ratio is preferably 0.1 to 5.0 with respect to sugar 1. More preferably, it is 0.17-2.0.
ヨーグルトはゲル状、液状など通常の実施の形態をとることができる。また、好みに応じて量を調整できるようにＤＦＡと砂糖を配合した粉末あるいは液体を小容器に充填して添付することもできる。 Yogurt can take the usual form such as gel or liquid. In addition, a small container filled with powder or liquid containing DFA and sugar so that the amount can be adjusted according to preference can be attached.
以下に実施例を挙げて、具体的に説明するが、本発明がこれに限定されるものではない。
表に示す処方で、ヨーグルトを作製し酸味、こく味及び総合評価を行った。
グラニュー糖及びＤＦＡとしてＤＦＡIII（商品名「ツイントース(登録商標)」株式会社ファンケル販売）を用いた。
添加指標として、重量を一定にする配合（試験方法１）と、甘みを一定にする配合（試験方法２）を用いた。
Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
With the formulation shown in the table, yogurt was prepared and subjected to sourness, kokumi and comprehensive evaluation.
As the granulated sugar and DFA, DFAIII (trade name “Twin Toose (registered trademark)” FANCL sales) was used.
As an addition index, a blend that makes the weight constant (Test Method 1) and a blend that makes the sweetness constant (Test Method 2) were used.
評価点数については、−２、−１、０、1、２の５段階評価で、各評価基準は以下のとおりである。
２：評価項目について非常に良い点がある
１：評価項目についてやや良い点がある
０：評価項目について特に良い点も悪い点も認められない
-1：評価項目についてやや悪い点がある
-2：評価項目について非常に悪い点がある
About evaluation score, each evaluation criteria is as follows in 5-step evaluation of -2, -1, 0, 1, 2.
2: There is a very good point about the evaluation item 1: There is a little good point about the evaluation item 0: No particularly good point or bad point is recognized about the evaluation item
-1: Somewhat bad points regarding evaluation items
-2: There are very bad points regarding evaluation items
試験方法１：添加量７％試験、評価員８名
無糖ヨーグルトに対して７％の添加量になるように配合比を調整した例を表１、表２、表３に示す。表１は酸味試験である。表２はこく味試験である。表３は、総合評価である。なお、「砂糖」はグラニュー糖を用いた。「ツイン」は、ツイントースの略称として表示（以下同様）した。なお、添加量７％は、ヨーグルトに添加する砂糖の量として一般的な数値である。
Test method 1: Addition amount 7% test, 8 evaluators Tables 1, 2, and 3 show examples in which the blending ratio was adjusted so that the addition amount was 7% with respect to sugar-free yogurt. Table 1 is an acidity test. Table 2 shows the body taste test. Table 3 is a comprehensive evaluation. “Sugar” used granulated sugar. “Twin” is indicated as an abbreviation for twin toe (hereinafter the same). The addition amount 7% is a general numerical value as the amount of sugar added to the yogurt.
本試験方法１では、次のことがいえる。
表１からは、酸味に着目すると、砂糖単独よりもツイントースと砂糖を併用した場合に良い評価が得られた。ツイントースのみでは改良されないことが判明した。
表２からは、こく味に着目すると、砂糖単独よりもツイントースと砂糖を併用した場合に良い評価が得られた。ツイントースのみでは改良されないことが判明した。
総合評価の表３からは、砂糖単独と同等以上の評価が得られたツイントースの添加量は、１％、２％、３．５％、５％であった。これは、砂糖１に対して、それぞれ、０．１７、０．４，１．０、２．５に相当する。
特に、酸味、こく味、総合の各評価に共通してツイントースの添加量が、１％、２％、３．５％の場合に砂糖よりも非常に高い評価を得ていることが解る。
ツイントースのみでは、酸味、こく味、総合の各評価のいずれでも最低の評価であった。
In the test method 1, the following can be said.
From Table 1, paying attention to the acidity, a better evaluation was obtained when twintose and sugar were used in combination than sugar alone. It turns out that it is not improved only by twin toe.
From Table 2, paying attention to the rich taste, a better evaluation was obtained when twin-tose and sugar were used in combination than sugar alone. It turns out that it is not improved only by twin toe.
From Table 3 of the comprehensive evaluation, the addition amount of twin tose that gave an evaluation equal to or higher than that of sugar alone was 1%, 2%, 3.5%, and 5%. This corresponds to 0.17, 0.4, 1.0, and 2.5 for sugar 1, respectively.
In particular, it can be seen that, in common with each of the sourness, kokumi, and comprehensive evaluations, when the added amount of twin tose is 1%, 2%, and 3.5%, the evaluation is much higher than that of sugar.
With only twin-tose, the sourness, richness, and overall evaluation were the lowest.
試験方法２：甘味度を砂糖の５％相当に揃える配合
ＤＦＡIIIの甘味度は砂糖の半分であるので、砂糖換算で７％の分量を添加するように量を調整した。表４乃至表６に示す。表４は酸味評価試験、表５はこく味評価試験、表６は総合評価である。
Test Method 2: Blending to make sweetness equivalent to 5% of sugar Since the sweetness of DFAIII is half that of sugar, the amount was adjusted so that an amount of 7% in terms of sugar was added. Tables 4 to 6 show. Table 4 shows the acidity evaluation test, Table 5 shows the body taste evaluation test, and Table 6 shows the overall evaluation.
本試験方法２から次のことがいえる。
酸味に着目した表４から、ツイントースを併用しても砂糖単独よりも上回る評価は得られず、ツイントースの比率が高くなると評価が下がっている。
こく味に着目した表５から、ツイントースを４％、７％添加した例が砂糖単独よりも評価が高く、ツイントースのみでは評価が一番低い結果となっている。
総合評価の表６から、砂糖単独よりもツイントースと砂糖を併用した場合にツイントースが４％あるいは７％において高い評価を得ている。ツイントース単独では一番低い評価である。
The following can be said from Test Method 2.
From Table 4 focusing on sourness, even when twin-tose is used in combination, an evaluation higher than that of sugar alone cannot be obtained, and the evaluation is lowered when the ratio of twin-tose increases.
From Table 5 focusing on kokumi, the example of adding 4% and 7% of twin toose has a higher evaluation than that of sugar alone, and the evaluation is the lowest only with twin tose alone.
From Table 6 of the overall evaluation, when using a combination of twin-tose and sugar compared to sugar alone, twin-tose is highly evaluated at 4% or 7%. Twin Toose alone has the lowest rating.
試験方法１と試験方法２から次のことがいえる。
砂糖とツイントースを併用した場合に良好な結果が得られた。
特に、添加重量を一定にした場合に表３からは、ツイントースが１％、２％、３．５％、５％である場合において良好で、特に、１％、２％、３．５％において顕著な効果が認められる。
また、添加甘味度を一定にした場合に表６からは、ツイントースの添加量が４％、７％において優れた評価が得られている。
そして、ツイントース単独では良好な評価は得られていない。
これらは、砂糖単独に対して同等以上の良好な評価は、砂糖１に対して、０．１７、０．４，１．０、２．５、０．８、２．０の比率になっている。また、総合評価の点で砂糖単独よりも劣る配合例は、表３からは砂糖１に対してツイントース６、表６からは砂糖１に対してツイントース５である。これらの結果を勘案すると、砂糖１に対してツイントースの配合比は０．１〜５．０が好ましく、より好ましくは０．１７〜２．０であることが解る。
From Test Method 1 and Test Method 2, the following can be said.
Good results were obtained when sugar and twin-tose were used together.
In particular, when the addition weight is constant, Table 3 shows that twin toose is 1%, 2%, 3.5%, and 5%, and is particularly good at 1%, 2%, and 3.5%. A remarkable effect is observed.
Moreover, when the added sweetness level is made constant, Table 6 shows that excellent evaluation is obtained when the added amount of twin tose is 4% and 7%.
And a good evaluation has not been obtained with twin tose alone.
These are good evaluations equal to or better than sugar alone, with a ratio of 0.17, 0.4, 1.0, 2.5, 0.8, 2.0 to sugar 1. Yes. Moreover, the compound example which is inferior to sugar alone in the point of comprehensive evaluation is Twin Toose 6 for Sugar 1 from Table 3, and Twin Tose 5 for Sugar 1 from Table 6. Considering these results, it is understood that the blending ratio of twin tose with respect to sugar 1 is preferably 0.1 to 5.0, more preferably 0.17 to 2.0.
ツイントース２．０ｇ、グラニュー糖５．０ｇ、無糖ヨーグルト９３．０ｇのヨーグルトを作成した。
A yogurt of 2.0 g of twintose, 5.0 g of granulated sugar, and 93.0 g of sugar-free yogurt was prepared.
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