JPH02238862A - Sweetener and food and drink - Google Patents
Sweetener and food and drinkInfo
- Publication number
- JPH02238862A JPH02238862A JP1057846A JP5784689A JPH02238862A JP H02238862 A JPH02238862 A JP H02238862A JP 1057846 A JP1057846 A JP 1057846A JP 5784689 A JP5784689 A JP 5784689A JP H02238862 A JPH02238862 A JP H02238862A
- Authority
- JP
- Japan
- Prior art keywords
- sweetener
- fruit juice
- galactooligosaccharide
- drinks
- gal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 25
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 26
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 26
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 26
- 229930091371 Fructose Natural products 0.000 claims abstract description 8
- 239000005715 Fructose Substances 0.000 claims abstract description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 8
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 239000008101 lactose Substances 0.000 description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 229940013618 stevioside Drugs 0.000 description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 4
- 235000019202 steviosides Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-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
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical group OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- 102000005936 beta-Galactosidase Human genes 0.000 description 3
- 108010005774 beta-Galactosidase Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229930182830 galactose Natural products 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- -1 β-galactosyl Chemical group 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 230000001013 cariogenic effect Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 108010087204 oncoimmunin-M Proteins 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006276 transfer reaction Methods 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、果汁飲料、フルーツゼリーなど、果汁を含有
する飲食品（ただし天然果汁を含まず酸味料や７レーパ
ーで果汁の風味を付与されたものを含む。この明細書で
はこれらのすべてを含む意味で果汁含有飲食品という）
、その他、甘味を必要とする飲食品であって保存可能な
商品として提供されるものの甘味づけに特に有用な新規
甘味料、およびそれにより甘味づけされた果汁含有飲食
品に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to fruit juice drinks, fruit jelly, and other food and drink products containing fruit juice (however, they do not contain natural fruit juice and are given a fruit juice flavor with an acidulant or 7 raper). In this specification, fruit juice-containing foods and drinks include all of these)
The present invention also relates to a novel sweetener particularly useful for sweetening foods and beverages that require sweetness and are provided as storable products, and to fruit juice-containing foods and beverages sweetened with the sweetener.
果汁含有飲食品においては、果汁感すなわち果汁特有の
香り、甘朱、のどごし、清涼感などが製品の通常の保存
・流通期間中は劣化することなく最初の水準に維持され
ることが望ましい。しかしながら、果汁含有飲食品のほ
とんどは、保存条件に注意しても短期間に果汁感の劣化
を生じ、おいしさが失われる。果汁含有飲食品以外の保
存性飲食品においても、経時的風味低下が商品価値の低
下を招く例が多いことはいうまでもない。For fruit juice-containing foods and beverages, it is desirable that the fruit juice texture, i.e., fruit juice's characteristic aroma, sweet vermilion, throaty sensation, and refreshing sensation, be maintained at the original level without deterioration during the product's normal storage and distribution period. However, in most fruit juice-containing foods and drinks, even if careful storage conditions are taken, the fruit juice taste deteriorates in a short period of time and the taste is lost. Needless to say, even in non-perishable foods and beverages containing fruit juice, deterioration in flavor over time often leads to a decrease in commercial value.
果汁感や一般的な風味の経時的劣化は、主として７レー
パーまたはフレーバー様物質の変質によるものと考えら
れているが、その機構は複雑であり、有効な防止対策は
なかった。The deterioration of fruit juice feel and general flavor over time is thought to be mainly due to deterioration of 7 rapers or flavor-like substances, but the mechanism is complex and there have been no effective preventive measures.
そこで本発明の目的は、果汁含有飲食品その他の保存性
飲食品の風味を長期間維持するのに有効な手段を提供す
ることにある。Therefore, an object of the present invention is to provide an effective means for maintaining the flavor of fruit juice-containing foods and drinks and other preservative foods and drinks for a long period of time.
本発明の他の目的は、果汁含有飲食品その他の飲食品の
甘味づけに有用な新規甘味料を提供することにある。Another object of the present invention is to provide a novel sweetener useful for sweetening fruit juice-containing foods and drinks and other foods and drinks.
（課題を解決するための手段〕
本発明は、一般式Ｇａｌ−（Ｇｓｌ）ｔ−Ｇｌｃ （但
し、式中Ｇｓ１はガラクトース残基、Ｇｌｃはグルコー
ス残基、ｎは１〜４の整数）で示されるガラクトオリゴ
糖（以下、単にガラクトオリゴ糖という）および７ラク
トースからなる甘味料を提供するものである。(Means for Solving the Problems) The present invention is represented by the general formula Gal-(Gsl)t-Glc (wherein Gs1 is a galactose residue, Glc is a glucose residue, and n is an integer of 1 to 4). The present invention provides a sweetener consisting of a galactooligosaccharide (hereinafter simply referred to as a galactooligosaccharide) and 7-lactose.
この甘味料は、果汁含有飲食品に添加すると、良質の甘
味を付与するだけでなく、理由は定かでないが、果汁感
を長期にわたって安定化する。果汁含有飲食品以外の飲
食品の甘味づけに使用しても、良質かつ安定性のよい甘
味を形成する。When added to fruit juice-containing foods and drinks, this sweetener not only imparts a high-quality sweet taste, but also stabilizes the fruit juice taste over a long period of time, although the reason is unclear. Even when used to sweeten foods and drinks other than fruit juice-containing foods and drinks, it forms a sweet taste of good quality and stability.
本発明の甘味料は、ガラクトオリゴ糖と７ラクトースと
を適当な比率で混合するだけで得られる。好ましい配合
比は、用途によっても異なるが、通常、重量比で８：２
ないし２：８であり、特に好ましい比率は、７：３ない
し３：７である。The sweetener of the present invention can be obtained by simply mixing galactooligosaccharide and 7-lactose in an appropriate ratio. The preferred blending ratio varies depending on the application, but is usually 8:2 by weight.
A particularly preferred ratio is 7:3 to 3:7.
本発明の甘味料に用いるガラクトオリゴ糖は、特公昭５
８−２０２６６号公報等に記載されている周知の製造法
、すなわち、乳糖にβ−ガラクトシダーゼを作用させて
β−ガラクトシル転移反応を生じさせることにより製造
することができる。乳糖をβ−ガラクトシダーゼで処理
すると、ガラクトオリゴ糖の外に未反応の乳糖、および
加水分解反応で生じたグルコースとガラクトースを含む
糖混合物が得られるが、乳糖、グルコースおよびガラク
トースは、いずれも甘味度が低く、まｊ；甘味の質もく
せの無い温和なものであるから、これらを随伴する粗製
ガラクトオリゴ糖を本発明の甘味料に用いても本発明の
目的達成に支障はない。The galactooligosaccharide used in the sweetener of the present invention is
It can be produced by the well-known production method described in Publication No. 8-20266, that is, by allowing β-galactosidase to act on lactose to cause a β-galactosyl transfer reaction. When lactose is treated with β-galactosidase, a sugar mixture containing unreacted lactose in addition to galactooligosaccharide, and glucose and galactose produced by the hydrolysis reaction is obtained, but lactose, glucose, and galactose all have a low sweetness. Since the quality of the sweetness is mild and without any unpleasant taste, there is no problem in achieving the object of the present invention even if the crude galacto-oligosaccharides accompanying these are used in the sweetener of the present invention.
本発明の甘味料は、水に対する溶解性や安定性も優れて
いるので、ほとんどすべての飲食品の甘味づけに、砂糖
と同様に使用することができる。Since the sweetener of the present invention has excellent water solubility and stability, it can be used in the same way as sugar to sweeten almost all foods and drinks.
本発明の甘味料により甘味づけされた飲食品を製造する
場合は、ガラクトオリゴ糖と７ラクトースが混合された
本発明の甘味料を飲食品製造の任意の工程で添加するの
が便利であるが、ガラクトオリ．ゴ糖と７ラクトースを
別個に添加してもよく、添加時期も同時である必要はな
い。When producing foods and drinks sweetened with the sweetener of the present invention, it is convenient to add the sweetener of the present invention, which is a mixture of galactooligosaccharide and 7-lactose, at any step in the production of the food and drink; Galactori. Gosu sugar and 7-lactose may be added separately, and they do not need to be added at the same time.
本発明の甘味料により甘味づけされ良好な果汁感を維持
する果汁含有飲食品の例としては、各種ジュース、エー
ド、炭酸飲料、ゼリーなどがある。Examples of fruit juice-containing foods and drinks that are sweetened with the sweetener of the present invention and maintain a good fruit juice taste include various juices, ade, carbonated drinks, and jelly.
以下、実施例を示して本発明を説明する。なお、実施例
で用いたガラクトオリゴ糖は、特公昭５８−２０２６６
号公報実施例ｌの方法に準じて、アスペルギルス・オリ
ゼのβ−ガラクトシダーゼをラクトースに作用させ、さ
らに精製することにより製造されたものであって、その
ガラクトオリゴ糖含有率は９９％以上である。The present invention will be explained below with reference to Examples. The galacto-oligosaccharide used in the examples was manufactured by Japanese Patent Publication No. 58-20266.
It is produced by allowing β-galactosidase of Aspergillus oryzae to act on lactose and further purifying it according to the method of Example 1 of the publication, and its galactooligosaccharide content is 99% or more.
実施例ｌ
下記の処方のリンゴ果汁飲料を常法により製造し、８５
℃に２分間加熱して殺菌した。Example 1 An apple juice drink with the following formulation was produced by a conventional method, and 85
It was sterilized by heating to ℃ for 2 minutes.
１／５濃縮リンゴ果汁 ２０ｇ ＤＬ−リンゴ酸 １ｇ 香料 １ｇ 甘味料 水を加えて全量を１０００ｇとする。1/5 concentrated apple juice 20g DL-malic acid 1g Fragrance 1g sweetener Add water to bring the total amount to 1000g.
なお、甘味料としては下記のものを、製品甘味度を約１
０とするのに必要な量だけ用いた。甘味度はシュークロ
ースの甘味度を１００とした相対値である。In addition, the following sweeteners should be used, and the sweetness level of the product should be approximately 1.
Only the amount necessary to achieve zero was used. The sweetness level is a relative value with the sweetness level of sucrose as 100.
甘味料 甘味度
シュークロース ｌ００
７ラクトース １１５
ガラクトオリゴ糖 ２ｏ
アスパルテーム ２０，０００
ステビオサイド ３０，０００
製品について３７゜Ｃで保存試験を行い、製造直後、４
週間後、および８週間後に、風味の官能評価を行なった
。官能評価は、香り、甘味質、のどごし、清涼感などの
総合評価を、１５名のパネラーにより７段階評価法（−
３〜＋３）により行なった。その結果は表１に示したと
おりで、次の事実が確認された。Sweetener Sweetness level Sucrose 100 7 Lactose 115 Galactooligosaccharide 2o Aspartame 20,000 Stevioside 30,000 The product was subjected to a storage test at 37°C, and immediately after production, 4
Sensory evaluation of flavor was performed after a week and after 8 weeks. The sensory evaluation was conducted by 15 panelists using a 7-point evaluation method (-
3 to +3). The results are shown in Table 1, and the following facts were confirmed.
■ ガラクトオリゴ糖単品では、その甘味度が低いため
添加量が多くなり、風味に悪影響がある。■ When using galacto-oligosaccharide alone, its sweetness is low, so the amount added is large, which has an adverse effect on flavor.
■ フラクトース単品では、甘味のキレは優れているが
、コク味不足、水つぽさなどの欠点がある。■ Fructose alone has an excellent sharp sweetness, but has drawbacks such as a lack of richness and a watery taste.
■ シュークロース単品では、若干水っぽく、また、長
期保存により甘味の変化が生じた。■ When using sucrose alone, it was slightly watery and the sweetness changed due to long-term storage.
■ アスパルテームとガラクトオリゴ糖とを組合わせた
場合は、製造直後においてはすぐれた果汁感を与えたが
、長期保存により甘味のバランスが崩れる傾向があった
。■ When aspartame and galacto-oligosaccharide were combined, it gave an excellent fruit juice taste immediately after production, but the balance of sweetness tended to be lost after long-term storage.
■ ステビオサイドとガラクトオリゴ糖とを組み合わせ
た場合は、最初から低い官能評価となる。■ When stevioside and galactooligosaccharide are combined, the sensory evaluation is low from the beginning.
■ フラクトースとガラクトオリゴ糖とを組合わせた場
合は、甘味質、コク味、共に優れており、長期保存によ
る風味劣化も少ない。■ When fructose and galacto-oligosaccharide are combined, it has excellent sweetness and richness, and there is little flavor deterioration due to long-term storage.
実施例２ 下記の処方で栄養飲料を製造した。Example 2 A nutritional drink was manufactured using the following formulation.
ガラクトオリゴ糖 ９ロ
７ラクトース ８．４ｋ！ビタミンＣ
Ｏ．１ｋπクエン酸
０．１ロニコチン酸アミド ０．ＯＩ
Ｍパントテン酸Ｃｓ ０．０１ｋ（ビタ
ミンＢ，リン酸エステルＮ＊４ｇ
パイナップル香料 ０．１１（水を加えて全
量を１００１１とする。）比較のため、ガラクトオリゴ
糖およびフラクトースの代わりに同じ甘味度になるよう
に配合された下記甘味料を用いて同様の栄養飲料を製造
した。Galactooligosaccharide 9 7 lactose 8.4k! Vitamin C
O. 1kπ citric acid
0.1 Ronicotinic acid amide 0. OI
M pantothenic acid Cs 0.01k (vitamin B, phosphate ester N*4g pineapple flavor 0.11 (add water to make the total amount 10011)) For comparison, substitute galactooligosaccharide and fructose to achieve the same sweetness level A similar nutritional drink was produced using the following sweetener blended as follows.
甘味料
対照例１ ガラクトオリゴ糖２．０ロ＋アスパルテーム
０．０５３ｋｔ対照例２ ガラクトオリゴ糖６．０ｋｇ
＋ステビオサイド０．０３６ｋｔ対照例３ 砂糖１２ｋ
！
各製品は、９０℃で瞬間殺菌後、ガラスびんに詰めてア
ルミキャップで巻締め封緘し、実施例ｌと同様の官能検
査を行なった。その結果を表２に示す。Sweetener Control Example 1 Galactooligosaccharide 2.0 kg + Aspartame 0.053 kt Control Example 2 Galactooligosaccharide 6.0 kg
+ Stevioside 0.036kt Control example 3 Sugar 12k
! Each product was instantaneously sterilized at 90°C, then packed into a glass bottle and sealed with an aluminum cap, and subjected to the same sensory test as in Example 1. The results are shown in Table 2.
表２
実施例３
下記の処方で、常法により果汁入りゼリー通品）を製造
した。Table 2 Example 3 A fruit juice-containing jelly (commercial product) was produced according to the following recipe in a conventional manner.
ガラクトオリゴ糖 ７５ｇフラクトース
１００ｇ力ラギーナン
３ｇ（常温流
ロー力ストビーンガム ２ｇグレープフルー
ツｌ／５濃縮果汁５００ｇフレーバー
１ｇ（クエン酸を加えてｐＨを３．７に調整する
。）比較のため、ガラクトオリゴ糖およびフラクトース
の代わりに同じ甘味度になるように配合された下記甘味
料を用いて同様のゼリーを製造した。Galactooligosaccharide 75g fructose 100g raginan
3g (Roasted bean gum at room temperature 2g Grapefruit l/5 concentrated fruit juice 500g Flavor
1 g (Adjust the pH to 3.7 by adding citric acid.) For comparison, a similar jelly was produced using the following sweeteners blended to have the same sweetness level instead of galactooligosaccharide and fructose. .
甘味料
対照例１ ガラクトオリゴ糖Ｈｇ＋アス／｛ノレテーム
０．６１ｇ対照例２ ガラクトオリゴ糖６０ｇ＋ステビ
オサイド０．４ｇ対照例３ 砂糖１３０ｇ
各製品は６０゜Ｃで容器に充填してシーノレし、８５゜
Ｃの温水槽中で１５分間加熱殺菌後、３５゜Ｃ＆こ冷却
しｔこ。Sweetener Control Example 1 Galactooligosaccharide Hg + As/{Noletame 0.61g Control Example 2 Galactooligosaccharide 60g + Stevioside 0.4g Control Example 3 Sugar 130g Each product was filled into a container at 60°C, sealed, and heated to 85°C. After heating and sterilizing in a water tank for 15 minutes, cool to 35°C.
その後、実施例１と同様の保存試験と官能検査を行なっ
た。ただし、官能検査は試験前冷蔵庫番こて１夜冷却し
たものについて行なった。Thereafter, the same storage test and sensory test as in Example 1 were conducted. However, the sensory test was conducted on samples that had been cooled overnight in a refrigerator before the test.
その結果を表３に示す。The results are shown in Table 3.
表３
〔発明の効果〕
上述のように、本発明によれば果汁含有飲食品その他の
飲食品に良質の甘味を付与するとともに風味を長期間安
定化することが可能になる。Table 3 [Effects of the Invention] As described above, according to the present invention, it is possible to impart high-quality sweetness to fruit juice-containing foods and drinks and other foods and drinks, and to stabilize the flavor for a long period of time.
本発明の甘味料はまた、その構成成分であるガラクトオ
リゴ糖がビフィドバクテリウム菌増殖促進作用を有し、
７ラクトースが非インシュリン依存性かつ砂糖よりも抗
う食性のものであるから、健康食品素材としてもすぐれ
たものである。The sweetener of the present invention also has galacto-oligosaccharide, which is a component thereof, has a Bifidobacterium growth-promoting effect,
7Lactose is non-insulin dependent and more cariogenic than sugar, making it an excellent health food ingredient.
Claims (2)
式中Ｇａｌはガラクトース残基、Ｇｌｃはグルコース残
基、ｎは１〜４の整数）で示されるガラクトオリゴ糖お
よびフラクトースからなる甘味料。(1) General formula Gal-(Gal)_n-Glc (however,
A sweetener consisting of fructose and a galactooligosaccharide represented by the formula (where Gal is a galactose residue, Glc is a glucose residue, and n is an integer of 1 to 4).
る果汁含有飲食品。(2) A fruit juice-containing food or drink containing the sweetener according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1057846A JP2670840B2 (en) | 1989-03-13 | 1989-03-13 | Sweetener for fruit juice-containing food and drink and fruit juice-containing food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1057846A JP2670840B2 (en) | 1989-03-13 | 1989-03-13 | Sweetener for fruit juice-containing food and drink and fruit juice-containing food and drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02238862A true JPH02238862A (en) | 1990-09-21 |
| JP2670840B2 JP2670840B2 (en) | 1997-10-29 |
Family
ID=13067341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1057846A Expired - Lifetime JP2670840B2 (en) | 1989-03-13 | 1989-03-13 | Sweetener for fruit juice-containing food and drink and fruit juice-containing food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2670840B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0739353A (en) * | 1993-08-02 | 1995-02-10 | Nippon Ruibosuteii Honsha:Kk | Ruibos tea essence |
| JP2011072293A (en) * | 2009-10-01 | 2011-04-14 | Ito En Ltd | Method for suppressing heating deterioration of fruit juice beverage for sale on heating, method for producing fruit juice beverage for sale on heating and fruit juice beverage for sale on heating |
| JP2014057605A (en) * | 1998-10-28 | 2014-04-03 | Sanei Gen Ffi Inc | Sucralose-containing composition and application of the same |
| JPWO2014103349A1 (en) * | 2012-12-26 | 2017-01-12 | 日本コーンスターチ株式会社 | Liquid sweetener composition |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52145563A (en) * | 1976-05-27 | 1977-12-03 | Hiromu Kubota | Production of composite sweetening agent containing natural sugar as main component and stevioside |
| JPS59154956A (en) * | 1983-02-21 | 1984-09-04 | Takeda Chem Ind Ltd | Sweetening composition and sweetening method |
| JPS60256361A (en) * | 1984-05-31 | 1985-12-18 | Kato Kaneji | Composite sweetener composed of fructose and aspartame and its preparation |
| JPS61289856A (en) * | 1985-06-18 | 1986-12-19 | Nisshin Seito Kk | Production of sweetener containing galacto-oligosaccharide |
| JPS637758A (en) * | 1986-04-23 | 1988-01-13 | エ−・イ−・ステ−レイ・マニフアクチユアリング・コムパニ− | Sweetener composition |
-
1989
- 1989-03-13 JP JP1057846A patent/JP2670840B2/en not_active Expired - Lifetime
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52145563A (en) * | 1976-05-27 | 1977-12-03 | Hiromu Kubota | Production of composite sweetening agent containing natural sugar as main component and stevioside |
| JPS59154956A (en) * | 1983-02-21 | 1984-09-04 | Takeda Chem Ind Ltd | Sweetening composition and sweetening method |
| JPS60256361A (en) * | 1984-05-31 | 1985-12-18 | Kato Kaneji | Composite sweetener composed of fructose and aspartame and its preparation |
| JPS61289856A (en) * | 1985-06-18 | 1986-12-19 | Nisshin Seito Kk | Production of sweetener containing galacto-oligosaccharide |
| JPS637758A (en) * | 1986-04-23 | 1988-01-13 | エ−・イ−・ステ−レイ・マニフアクチユアリング・コムパニ− | Sweetener composition |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0739353A (en) * | 1993-08-02 | 1995-02-10 | Nippon Ruibosuteii Honsha:Kk | Ruibos tea essence |
| JP2014057605A (en) * | 1998-10-28 | 2014-04-03 | Sanei Gen Ffi Inc | Sucralose-containing composition and application of the same |
| JP2011072293A (en) * | 2009-10-01 | 2011-04-14 | Ito En Ltd | Method for suppressing heating deterioration of fruit juice beverage for sale on heating, method for producing fruit juice beverage for sale on heating and fruit juice beverage for sale on heating |
| JPWO2014103349A1 (en) * | 2012-12-26 | 2017-01-12 | 日本コーンスターチ株式会社 | Liquid sweetener composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2670840B2 (en) | 1997-10-29 |
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