JPH02283258A - Sweetener and sweet food - Google Patents
Sweetener and sweet foodInfo
- Publication number
- JPH02283258A JPH02283258A JP1098890A JP9889089A JPH02283258A JP H02283258 A JPH02283258 A JP H02283258A JP 1098890 A JP1098890 A JP 1098890A JP 9889089 A JP9889089 A JP 9889089A JP H02283258 A JPH02283258 A JP H02283258A
- Authority
- JP
- Japan
- Prior art keywords
- sweetener
- sweetness
- fructooligosaccharide
- stevia
- taste
- 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.)
- Pending
Links
- 235000003599 food sweetener Nutrition 0.000 title claims abstract description 62
- 239000003765 sweetening agent Substances 0.000 title claims abstract description 62
- 235000021147 sweet food Nutrition 0.000 title claims description 10
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 50
- 241000544066 Stevia Species 0.000 claims abstract description 39
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims abstract description 34
- 229940107187 fructooligosaccharide Drugs 0.000 claims abstract description 34
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 claims description 11
- 235000019203 rebaudioside A Nutrition 0.000 claims description 11
- 235000019202 steviosides Nutrition 0.000 claims description 7
- 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 claims description 6
- 229940013618 stevioside Drugs 0.000 claims description 6
- 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 claims description 6
- 239000001512 FEMA 4601 Substances 0.000 claims description 4
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 claims description 4
- CANAPGLEBDTCAF-NTIPNFSCSA-N Dulcoside A Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](O[C@]23C(C[C@]4(C2)[C@H]([C@@]2(C)[C@@H]([C@](CCC2)(C)C(=O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)CC4)CC3)=C)O[C@H](CO)[C@@H](O)[C@@H]1O CANAPGLEBDTCAF-NTIPNFSCSA-N 0.000 claims description 3
- CANAPGLEBDTCAF-QHSHOEHESA-N Dulcoside A Natural products C[C@@H]1O[C@H](O[C@@H]2[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]2O[C@]34CC[C@H]5[C@]6(C)CCC[C@](C)([C@H]6CC[C@@]5(CC3=C)C4)C(=O)O[C@@H]7O[C@H](CO)[C@@H](O)[C@H](O)[C@H]7O)[C@H](O)[C@H](O)[C@H]1O CANAPGLEBDTCAF-QHSHOEHESA-N 0.000 claims description 3
- 229930188195 rebaudioside Natural products 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 17
- 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 16
- 229930006000 Sucrose Natural products 0.000 description 16
- 239000005720 sucrose Substances 0.000 description 16
- QSRAJVGDWKFOGU-WBXIDTKBSA-N rebaudioside c Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[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](CO)O[C@H]1O[C@]1(CC[C@H]2[C@@]3(C)[C@@H]([C@](CCC3)(C)C(=O)O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)CC3)C(=C)C[C@]23C1 QSRAJVGDWKFOGU-WBXIDTKBSA-N 0.000 description 10
- 235000019658 bitter taste Nutrition 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 9
- 206010013911 Dysgeusia Diseases 0.000 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 description 7
- 235000013361 beverage Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 241000186000 Bifidobacterium Species 0.000 description 5
- 239000001776 FEMA 4720 Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000014171 carbonated beverage Nutrition 0.000 description 4
- 235000019987 cider Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- 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 2
- 229960003438 aspartame Drugs 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 239000003102 growth factor Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010042889 Inulosucrase Proteins 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 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 1
- 230000033228 biological regulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000039 congener Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はフラクトオリゴ糖とステビア甘味料とを特定比
率で混合してなる甘味の立ち上り、甘味のボディ感、甘
味の後味等の甘味質の改善された甘味料及び甘味食品に
関する。Detailed Description of the Invention (Industrial Application Field) The present invention improves sweetness qualities such as sweetness onset, sweetness body, and sweetness aftertaste by mixing fructooligosaccharide and stevia sweetener in a specific ratio. The present invention relates to sweeteners and sweet foods.
（従来の技術）
フラクトオリゴ糖は蔗糖を原料にフラクトシルトランス
フェラーゼを作用させて製造され、蔗糖のフラクトース
部分にフラクトースが１〜３個結合したオリゴ糖である
。このフラクトオリゴ糖は難消化性の糖で腸内でのビフ
ィズス菌増殖促進作用、低う練性等の優れた特性を有し
ており、またその甘味質は粉っぽい感は有るものの蔗糖
によく似た上品なものである。(Prior Art) Fructooligosaccharide is produced by treating sucrose as a raw material with fructosyltransferase, and is an oligosaccharide in which 1 to 3 fructose molecules are bonded to the fructose portion of sucrose. This fructooligosaccharide is an indigestible sugar that has excellent properties such as promoting the growth of bifidobacteria in the intestines and having low skeletal properties, and its sweetness is similar to sucrose, although it has a powdery feel. It's similar and elegant.
しかし、フラクトオリゴ糖単独では、甘味強度が蔗糖の
０．３〜０．５倍程度と低く、蔗糖と同じ甘味強度を得
る為には、フラクトオリゴ糖濃度を高くせねばならず、
必然的に粘度が高くなり口あたりが悪くなる欠点がある
。また、この問題を避ける為に、他の糖質系甘味料を併
用すると、フラクトオリゴ糖の優れた特性、特に低う練
性、ビフィズス菌増殖促進性が半減してしまう。この為
、甘味料素材としての積極的な利用は極めて困難である
という欠点を有している。However, fructooligosaccharide alone has a low sweetness intensity of about 0.3 to 0.5 times that of sucrose, and in order to obtain the same sweetness intensity as sucrose, the concentration of fructooligosaccharide must be increased.
The disadvantage is that the viscosity is inevitably high and the mouthfeel is poor. In addition, if other carbohydrate sweeteners are used in combination to avoid this problem, the excellent properties of fructooligosaccharide, particularly low moldability and ability to promote the growth of bifidobacteria, will be halved. For this reason, it has the disadvantage that it is extremely difficult to actively utilize it as a sweetener material.
そこでこれらの欠点の改善方法として、例えばアスパル
テームとの併用（特開昭６０−１４９３５８号）が知ら
れているが、アスパルテームは熱による分解という食品
加工上、最大の弱点がある他、水溶液にした際、保存中
に分解が起こるという不安定な性質を有する等の欠点に
より、フラクトオリゴ糖を甘味料素材として積極的に利
用する方法としては不十分である。Therefore, as a method to improve these drawbacks, for example, combination use with aspartame (Japanese Unexamined Patent Publication No. 149358/1983) is known, but aspartame has the biggest weakness in food processing, which is decomposition due to heat, and it cannot be made into an aqueous solution. However, it is insufficient as a method for proactively utilizing fructooligosaccharide as a sweetener material due to drawbacks such as the unstable nature of decomposition during storage.
一方、ステビア甘味料は、南米パラグアイ原産のキク科
植物、ステビア（Ｓｔｅｖｉａ Ｒｅｂａｕｄｔａｎａ
肚…ｇｌの主に葉部から抽出されたステビオサイド、レ
バウディオサイドＡ、レバウディオサイドＣ、ズルコサ
イドＡ等のいくつかの同族体より成るステビオール配糖
体の混合物であり、砂糖の約２００倍といった強い甘味
を有し、耐熱性、耐酸性、耐発酵性に優れ、現在使用さ
れている高甘味度物質の中では最も理想的な非ＷＩ質系
天然甘味料である。On the other hand, stevia sweetener is derived from Stevia (Stevia Rebaudtana), a plant of the Asteraceae family native to Paraguay in South America.
It is a mixture of steviol glycosides, consisting of several congeners such as stevioside, rebaudioside A, rebaudioside C, and dulcoside A, extracted mainly from the leaves of Gl. It has a strong sweetness, and has excellent heat resistance, acid resistance, and fermentation resistance, and is the most ideal non-WI type natural sweetener among the high sweetness substances currently used.
しかし蔗糖と比較すると甘味の発現が遅く、独特の苦味
、嫌味、後味等を有し、また高甘味度物質特有の最大の
欠点でもある濃厚感あるいはボディ惑に乏しく、蔗糖の
呈味に馴染んだ消費者に異和感を与え易い傾向がある。However, compared to sucrose, it has a slower onset of sweetness, has unique bitterness, sarcasm, and aftertaste, and lacks the richness or body sensation, which is the biggest drawback of high-intensity sweetness substances, and does not blend well with the taste of sucrose. It tends to give consumers a sense of discomfort.
この様なステビア甘味料の呈味特性は、ステビア甘味料
単独で味わう場合にも感知されるが、その他の呈味成分
、或いは香気成分等と組合わされた際にも感知され、特
に調味料として食品加工上の漬込液、缶詰シロップ等に
添加され、或いは、卓上甘味料としてコーヒー、紅茶等
に添加され、或いはサイダーやジュース等の飲料として
甘味と香気等をストレートに味わう場合、強まる傾向に
ある。そこでステビア甘味料の甘味質の改善も行なわれ
ているが満足すべきものではない。These taste characteristics of the stevia sweetener can be sensed when tasting the stevia sweetener alone, but they can also be sensed when it is combined with other flavor components or aroma components, especially when used as a seasoning. It tends to be stronger when it is added to pickling liquids and canned syrups during food processing, when it is added to coffee, tea, etc. as a tabletop sweetener, or when the sweetness and aroma are directly enjoyed as drinks such as cider and juice. . Therefore, efforts have been made to improve the sweetness quality of stevia sweeteners, but the results are not satisfactory.
（発明が解決しようとする課題）
本発明は上記フラクトオリゴ糖の物性に由来する問題点
、即ち、低甘味度である為に、蔗糖と同じ甘味強度を得
るにはフラクトオリゴ糖の濃度を高（せねばならず、必
然的に粘度が高くなり口あたりが悪くなる点、甘味の立
ち上り、甘味のボディ怒、甘味の後味等の呈味性の点を
改善し、呈味的、食感的に蔗糖と匹敵し、なおかつ低う
練性、ビフィズス菌増殖因子等として優れた健康的な甘
味料又は甘味食品を得ることを目的とする。(Problems to be Solved by the Invention) The present invention solves the problem arising from the physical properties of fructooligosaccharides, namely, the low sweetness. This improves the taste characteristics such as the increase in viscosity and poor mouthfeel, the rise of sweetness, the bitterness of sweetness, and the aftertaste of sweetness. The purpose of the present invention is to obtain a healthy sweetener or sweet food that is comparable to that of the present invention, has low disintegration properties, and is excellent as a bifidobacteria growth factor.
（課題を解決するための手段）
本発明者らは、このようなフラクトオリゴ糖の欠点を改
善すべく鋭意研究を重ねた結果、特定量のフラクトオリ
ゴ糖と特定量のステビア甘味料とを併用することにより
、フラクトオリゴ糖の物性のみならずステビア甘味料の
甘味質、物性の双方共著しく改善できるとの知見に至り
本発明を完成するに至った。(Means for Solving the Problems) As a result of extensive research to improve the shortcomings of fructooligosaccharide, the present inventors have discovered that a specific amount of fructooligosaccharide and a specific amount of stevia sweetener are used together. As a result, it was discovered that not only the physical properties of fructooligosaccharide but also the sweet taste and physical properties of Stevia sweetener can be significantly improved, leading to the completion of the present invention.
即ち、本発明は、フラクトオリゴ塘及びステビア１↑味
料を下記の比率で含有することを特徴とす（イ）フラク
トオリゴ糖 ９９．９７〜９９．０１ｉ％（ロ）ステビ
ア甘味料 ０．０３〜１．０重量％る１↑味料及び
その甘味料を含んでなる甘味食品を提供するものである
。That is, the present invention is characterized by containing fructooligotang and stevia 1↑ flavoring agent in the following ratios (a) fructooligosaccharide 99.97-99.01i% (b) stevia sweetener 0.03-1 The present invention provides a sweet food containing .0% by weight of a flavoring agent and the sweetener.
（構 成）
本発明のフラクトオリゴ糖（イ）は、蔗糖のフラクトー
ス側に１〜３個のフラクトースが付加したもので、好ま
しくはフラクトオリゴ糖を９５重量％以上含有するもの
で、蔗糖に対し甘味倍率０．３〜０．５のものである。(Structure) The fructooligosaccharide (a) of the present invention is sucrose with 1 to 3 fructose added to the fructose side, preferably contains 95% by weight or more of fructooligosaccharide, and has a sweetness ratio relative to sucrose. 0.3 to 0.5.
上記フラクトオリゴ糖にはフラクトオリゴ糖の含有量の
多いものと、その含有量の少ないもの５５重量％程度、
即ち、分画精製していない、未精製のフラクトオリゴ糖
があり、このものは、フラクトオリゴ糖製造過程での未
反応、或いは、反応残渣の蔗糖、グルコースを多く含む
為甘味倍率は０．７と高い。しかしながらこれではフラ
クトオリゴ糖の難消化性、腸内でのビフィズス菌増殖促
進作用、低う練性等の優れた特性を生かすことができな
い。よって、本発明のフラクトオリゴ糖は、純度の高い
ものが望ましい。また、ステビア甘味料（ロ）はステビ
オサイドに対して１．４倍以上のレバウディオサイドＡ
と０．５倍以下のレバウディオサイドＣと０．１倍以下
のズルコサイドＡとを含有するものであることが好まし
い、（以後これを高Ｒｅｂ−Ａステビア甘味料と呼ぶ）
ステビオサイドに対してレバウディオサイドＡが１．４
倍より少ないとにが味、後味の悪い、甘味の立上りも遅
くなるので好ましくないし、レバウディオサイドＣが０
．５倍より多くなるとしぶ味、にが味がひどくなるし、
ズルコサイドＡが０．１倍より多くなるとやはりしぶ味
、にが味がひどくなるので好ましくない。The above fructooligosaccharides include those with a high fructooligosaccharide content and those with a low content of about 55% by weight,
That is, there is unpurified fructooligosaccharide that has not been fractionated and purified, and this has a high sweetness factor of 0.7 because it contains a large amount of sucrose and glucose that are unreacted or reaction residues during the fructooligosaccharide manufacturing process. . However, this does not make it possible to take advantage of the excellent properties of fructooligosaccharide, such as its indigestibility, its ability to promote the growth of bifidobacteria in the intestines, and its low skeletal properties. Therefore, it is desirable that the fructooligosaccharides of the present invention have high purity. In addition, stevia sweetener (b) has 1.4 times more rebaudioside A than stevioside.
(hereinafter referred to as high Reb-A stevia sweetener) containing 0.5 times or less Rebaudioside C and 0.1 times or less Dulcoside A relative to Stevioside. Rebaudioside A is 1.4
If it is less than twice as much, it is undesirable as it will have a bitter taste, a bad aftertaste, and a slow onset of sweetness, and the rebaudioside C content will be 0.
．． If the amount is more than 5 times, the bitterness and bitterness will become worse.
If the amount of zulcoside A is more than 0.1 times, it is not preferable because the bitter taste and bitter taste will become worse.
上記ステビア甘味料理ち、ステビオサイドに対するレバ
ウディオサイドへの割合が１．４倍よりも低いもの、或
いは、レバウディオサイドＣの割合が０．５倍より高い
もの、或いはズルコサイドＡの割合が０．１倍より高い
ものであるところのステビア甘味料（以後これらを低Ｒ
ｅｂ−Ａステビア甘味料と呼ぶ）では、フラクトオリゴ
糖を併用しても双方の欠点を補い合う様な効果が無いば
かりではなく、ステビオサイド、レバウディオサイドＣ
、ズルコサイドＡ各々の苦味、渋味、後味等、ステビア
甘味料の呈味上の欠点が尚更強調され、特に卓上甘味料
として、コーヒー、紅茶等に添加されたり、サイダーや
ジュース等の飲料の甘味と香気等をストレートに味わう
といった食品に利用することは極めて困難である。上記
フラクトオリゴ糖とステビア甘味料との混合割合は、９
９．９７：０．０３〜９９．０二１．０重量％である。Among the above-mentioned stevia-sweetened dishes, the ratio of rebaudioside to stevioside is lower than 1.4 times, or the ratio of rebaudioside C is higher than 0.5 times, or the ratio of zulcoside A is 0. Stevia sweeteners (hereinafter referred to as low-R
eb-A stevia sweetener), even if fructooligosaccharide is used in combination, it does not have the effect of compensating for the shortcomings of both, and stevioside and rebaudioside C
The shortcomings in the taste of stevia sweeteners, such as the bitterness, astringency, and aftertaste of zulcoside A, are further emphasized. It is extremely difficult to use it in foods where you can taste the aroma and aroma directly. The mixing ratio of the above fructooligosaccharide and stevia sweetener is 9
9.97: 0.03-99.021.0% by weight.
フラクトオリゴ糖が、９９．０重量％より少ないもので
あるとステビア甘味料の甘味質に対する改善効果が発現
しにくく、また９ ９．９７重量％より多くなるとステ
ビア甘味料独特のあっさりとした、ライトな甘味質が消
失してしまうので好ましくない。If the amount of fructooligosaccharide is less than 99.0% by weight, it is difficult to improve the sweet taste of the stevia sweetener, and if it is more than 99.97% by weight, the stevia sweetener has a light and unique taste. This is not desirable because the sweetness will be lost.
本発明の甘味料とは、顆粒、粉末、ペースト、錠剤、液
状等の各種形態のもので、甘味食品としては、調味料、
缶詰シロップ、冷菓、菓子、発酵乳、飲料等であり、そ
の種類は限定されるものではないが、特に卓上甘味料、
又は飲料に於て、本発明の有用性が高い。飲料とは、サ
イダー、コーラ等の炭酸飲料、果汁飲料、果肉飲料、無
果汁飲料等の清涼飲料、乳酸飲料、乳酸菌飲料等であり
、特にサイダーやコーラ等のフレーバー系炭酸飲料即ち
、果汁や乳酸等の他の呈味成分がなく、クエン酸やリン
ゴ酸、等の有機酸等で甘味以外の他の呈味を構成、発現
しない飲料において本発明の効果が顕著となる。The sweetener of the present invention is in various forms such as granules, powders, pastes, tablets, and liquids, and sweet foods include seasonings,
Canned syrups, frozen desserts, sweets, fermented milk, beverages, etc., and the types are not limited, but in particular table sweeteners,
The present invention is also highly useful in beverages. Beverages include carbonated drinks such as cider and cola, soft drinks such as fruit juice drinks, fruit pulp drinks, and non-fruit juice drinks, lactic acid drinks, and lactic acid bacteria drinks.In particular, flavored carbonated drinks such as cider and cola, i.e., fruit juice and lactic acid drinks. The effects of the present invention are most noticeable in beverages that do not contain other flavoring components such as citric acid, malic acid, or other organic acids and do not constitute or express any other flavor than sweetness.
甘味料又は甘味食品は、−ａに用いられる他の食品素材
を併用でき、製法についても特に制限はない。甘味料又
は甘味食品におけるフラクトオリゴ糖及びステビア甘味
料の濃度については特に規制はないが、−船釣にステビ
ア甘味料が０．０５ ｇ／ｆ（０，００５重量％）未満
の低濃度の場合、併用するその他の成分の種類、濃度に
もよるが、甘味効果はほとんど得られない、つまり薄く
て甘味を感することはほとんどできない程度である。The sweetener or sweet food can be used in combination with other food materials used in -a, and there are no particular restrictions on the manufacturing method. There are no particular regulations regarding the concentration of fructooligosaccharides and stevia sweeteners in sweeteners or sweet foods; Although it depends on the type and concentration of other ingredients used in combination, the sweetening effect is almost not obtained, that is, the sweetness is so weak that you can hardly feel the sweetness.
甘味食品は、水に分散又は溶解した時のｐＨが３．０〜
７．５であるものが好ましい。この範囲をはずれると甘
味料の分解が起こりやすくなりやすいので好ましくない
。Sweet foods have a pH of 3.0 or more when dispersed or dissolved in water.
7.5 is preferred. If the content is outside this range, the sweetener tends to decompose, which is not preferable.
（効 果）
本発明は、フラクトオリゴ糖をその特性、即ち低う練性
及びビフィズス菌増殖因子としての有用性を失なわしめ
ることな（、甘味料としての使用を可能としたものであ
る。しかも本発明はステビア甘味料の課題である蔗糖と
比較して甘味の発現が遅い、独特の苦味、嫌味、後味等
の呈味性を改善し、更に濃厚感あるいは甘味の立ち上り
、ボディ惑、後味を改善し、蔗糖の呈味に近づいた甘味
料及び甘味食品をも提供することも可能にしたものであ
る。(Effects) The present invention makes it possible to use fructooligosaccharide as a sweetener without losing its properties, that is, its low moldability and its usefulness as a bifidobacteria growth factor. The present invention improves the taste characteristics such as slow onset of sweetness, unique bitterness, sarcastic taste, and aftertaste compared to sucrose, which is an issue with stevia sweeteners, and also improves the richness or rise of sweetness, body confusion, and aftertaste. It has also become possible to provide sweeteners and sweet foods that have an improved taste and are close to the taste of sucrose.
以下に、％実施例により本発明を更に
説明するが、文中１部」及び「％」は重量基準であるも
のとする。The present invention will be further explained below with reference to Examples, where "1 part" and "%" are based on weight.
−〜３ ″ 〜
第１表に示す配合で各甘味料の水溶液を調製し、その官
能評価を蔗糖８．０ｇ／ｄ１水溶液を対照に味覚パネラ
−１５名を用い、２点比較法により実施した。-~3''~ Aqueous solutions of each sweetener were prepared with the formulations shown in Table 1, and sensory evaluations were conducted using a two-point comparison method using 15 taste panelists with a sucrose 8.0 g/d1 aqueous solution as a control. .
／
／
θ′
／
／
評価基準
＊
＊
サンプル水溶液の甘味度はいずれも蔗糖８．０％の甘味
強度に調製
ｌ 高Ｒｅｂ−Ａステビア甘味料
＊２
商品名 クリサンタＡＸ−Ｐ
大日本インキ化学工業■製品
低Ｒｅｂ−Ａステビア甘味料
＊３
商品名 ステビアＤＩＣＩＩ−ＰＳ
（大日本インキ化学工業■製品）
フラクトオリゴ糖甘味料
商品名
メイオリゴＰ
（明治製菓■製品）
＊２ 評価基準
る
第２表よりステビア甘味料単独だと甘味の発現が遅く、
また甘味の後味が強くなり、嗜向度の低下が見られる。/ / θ' / / Evaluation criteria * * The sweetness level of each sample aqueous solution was adjusted to a sweetness intensity of 8.0% sucrose High Reb-A Stevia sweetener *2 Product name Crysanta AX-P Dainippon Ink & Chemicals ■ Product Low Reb-A stevia sweetener *3 Product name Stevia DICII-PS (Dainippon Ink & Chemicals product) Fructooligosaccharide sweetener Product name Mayoligo P (Meiji Seika product) *2 Stevia sweetness according to Table 2 of the evaluation criteria When used alone, the onset of sweetness is slow;
In addition, the aftertaste of sweetness becomes stronger, and a decrease in preference is observed.
（比較例４．サンプルＮα７）特にこの傾向は低Ｒｅｂ
−Ａステビア甘味料において顕著である。（比較例５
．サンプルＮα８）逆にフラクトオリゴ糖単独だと甘味
強度を蔗糖８％濃度相当にする為に、かなり固形分濃度
が上がる為、マウスフィーリングからくる嗜好度の低下
が見られる。（比較例６．サンプルＮα９）しかしなが
ら、フラクトオリゴ糖とステビア甘味料との併用系につ
いては、その重量比が９９．９７：０．０３〜９９．０
：１．０の時に限って、フラクトオリゴ塘の物性及びス
テビア甘味料の甘味質、物性が著しく改善されるとの評
価を得た。（実施例１〜３．比較例１〜２．サンプルＮ
α１〜５）フラクトオリゴ糖と併用されるステビア甘味
料は、高Ｒｅｂ −Ａステビア甘味料でなければ、この
相乗効果は認められず、低Ｒｅｂ−Ａステビア甘味料と
フラクトオリゴ糖との併用系においては、両者を単に平
均化した様な評価しか得られなかったばかりか、甘味の
立ち上り、ボディ感に於ては、さらにその欠点が強調さ
れる等、評価は良くなかった。（比較例３．サンプルＮ
α６）
実施例４
卓上甘味料（粉末）
様）による官能評価を、コーヒー及び紅茶に添加して実
施した。添加量はコーヒー及び紅茶の甘味強度がそれぞ
れ８．０ｇ／ｄ１蔗糖濃度相当になる様、１周製した。(Comparative Example 4. Sample Nα7) This tendency is especially noticeable at low Re
-A It is noticeable in the stevia sweetener. (Comparative example 5
．． Sample Nα8) On the other hand, when fructooligosaccharide alone is used, the solid content concentration increases considerably in order to make the sweetness intensity equivalent to 8% sucrose concentration, resulting in a decrease in palatability due to mouth feel. (Comparative Example 6. Sample Nα9) However, for the combination system of fructooligosaccharide and stevia sweetener, the weight ratio was 99.97:0.03 to 99.0.
: Only when the ratio was 1.0, it was evaluated that the physical properties of the fructooligotox and the sweetness quality and physical properties of the stevia sweetener were significantly improved. (Examples 1-3. Comparative Examples 1-2. Sample N
α1-5) Stevia sweetener used in combination with fructooligosaccharide will not have this synergistic effect unless it is a high Reb-A stevia sweetener, and in a combination system of low Reb-A stevia sweetener and fructooligosaccharide, Not only was the rating simply an average of the two, but the shortcomings were further emphasized in the rise of sweetness and body feel, resulting in poor ratings. (Comparative example 3. Sample N
α6) Example 4 Sensory evaluation of tabletop sweetener (powder) was carried out by adding it to coffee and black tea. The amount of addition was such that the sweetness intensity of coffee and black tea was each equivalent to 8.0 g/d1 sucrose concentration.
第４表
＊４ フラクトオリゴ糖甘味料
メイオリゴＰ使用
上記第３表の配合により混合し粉末状の卓上甘味料を調
製した。得られた３種類の粉末についてパネラ−１５名
を用い、グラニユー糖を対照とした２点比較法（評価基
準は試験例（第２表）と同第４表かられかる様にコーヒ
ー、紅茶共フラクトオリゴ糖と高Ｒｅｖ−Ａステビア甘
味料との併用により、甘味料の呈味質が著しく向上する
ことが認められた。Table 4 *4 Use of fructooligosaccharide sweetener Mayoligo P A powdered tabletop sweetener was prepared by mixing according to the formulation shown in Table 3 above. A two-point comparison method was conducted using 15 panelists for the three types of powders obtained, using granulated sugar as a control (evaluation criteria were as shown in the test example (Table 2) and Table 4). It was found that the combined use of fructooligosaccharide and high Rev-A stevia sweetener significantly improved the taste quality of the sweetener.
実施例５
果汁入り清涼飲料（オレンジジュース）第５表
グラニュｔｔＪＭ ６０ｇ １２０ ６０
６０対照品１を対照とした二点比較法による官能評
価を実施した。（評価基準は試験例（第２表）と同様）
結果を第６表に示す。Example 5 Soft drink containing fruit juice (orange juice) Table 5 Granule ttJM 60g 120 60
Sensory evaluation was conducted using a two-point comparison method using 60 control products 1 as a control. (Evaluation criteria are the same as the test example (Table 2))
The results are shown in Table 6.
第６表
フラクトオリゴ１！ １３０ − １５０クエ
ン酸 ２．４ ２．４ ２．４ ２．４
クエン酸ナトリウム ０．５ ０．５ ０．５ ０
．５リンゴ酸 １．０ １．０ １．０
１．０オレンジエツセンス １．０ １．０ １
．０ １．０ビタミンＣＯ，２０，２０，２０，２
オレンジ果汁” ２２０ ２２０ ２２０
２２０β−カロチン ０．３ ０．３ ０．
３ ０．３蒸留水で全量を１０００ ｎ／！とする。Table 6 Fructo Oligo 1! 130 - 150 Citric acid 2.4 2.4 2.4 2.4
Sodium citrate 0.5 0.5 0.5 0
．． 5 Malic acid 1.0 1.0 1.0
1.0 Orange Essence 1.0 1.0 1
．． 0 1.0 Vitamin CO, 20, 20, 20, 2 Orange juice” 220 220 220
220β-carotene 0.3 0.3 0.
3 0.3 Distilled water to make the total amount 1000 n/! shall be.
＊１ 商品名 ＰＯＭ
愛媛系青果農業協同組合連合会製品
上記配合により果汁入り清涼飲料を調製し、得られた４
種類の飲料に関しパネラ−１５名を用い、第６表かられ
かる様にフラクトオリゴ糖と高Ｒｅｂ −Ａステビア甘
味料との併用により、甘味料の呈味質が著しく向上する
ことが認められた。*1 Product name POM Ehime Fruit and Vegetable Agricultural Cooperative Federation product A soft drink containing fruit juice was prepared according to the above formulation, and the resulting 4
As shown in Table 6, using a panel of 15 people regarding various types of beverages, it was found that the combined use of fructooligosaccharide and high Reb-A stevia sweetener significantly improved the taste quality of the sweetener.
／
／
／
実施例５
炭酸飲料（サイダー）
第
表
（評価基準は試験例（第２表）と同様）結果を第８表に
示す。/ / / Example 5 Carbonated beverage (cider) Table 8 (Evaluation criteria are the same as in the test example (Table 2)) The results are shown in Table 8.
第８表
蒸留水で全量を２００ｒＩ１１とし、これに炭酸水８０
０ ｍｌを加え合計１０００Ｉｄとする。Table 8 Make the total amount 200rI11 with distilled water, and add 80ml of carbonated water.
Add 0 ml for a total of 1000 Id.
上記配合により炭酸飲料を調製し、得られた５種類の飲
料に関し、パネラ−１５名を用い、対照品ｌを対照とし
た二点比較法による官能評価を実施した。Carbonated beverages were prepared according to the above formulation, and the five types of beverages obtained were subjected to sensory evaluation using a two-point comparison method using 15 panelists and using control product 1 as a control.
第８表かられかる様にフラクトオリゴ糖と高Ｒｅｂ−Ａ
ステビア甘味料との併用により、甘味料の呈味質が著し
く向上することが認められた。As shown in Table 8, fructooligosaccharide and high Reb-A
It was observed that the taste quality of the sweetener was significantly improved when used in combination with the stevia sweetener.
Claims (1)
率で含有することを特徴とする甘味料。 （イ）フラクトオリゴ糖９９．９７〜９９．０重量％（
ロ）ステビア甘味料０．０３〜１．０重量％（２）ステ
ビア甘味料（ロ）がステビオサイドに対して１．４倍以
上のレバウディオサイドＡと０．５倍以下のレバウディ
オサイドＣと０．１倍以下のズルコサイドＡを含有する
ことを特徴とする請求項（１）の甘味料。 （３）請求項（１）の甘味料を含んでなる甘味食品。[Scope of Claims] (1) A sweetener characterized by containing a fructooligosaccharide and a stevia sweetener in the following ratio. (a) Fructooligosaccharide 99.97-99.0% by weight (
B) Stevia sweetener 0.03 to 1.0% by weight (2) Stevia sweetener (B) is 1.4 times or more of rebaudioside A and 0.5 times or less of stevioside rebaudioside The sweetener according to claim 1, characterized in that it contains 0.1 times or less of dulcoside A and C. (3) A sweet food comprising the sweetener according to claim (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1098890A JPH02283258A (en) | 1989-04-20 | 1989-04-20 | Sweetener and sweet food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1098890A JPH02283258A (en) | 1989-04-20 | 1989-04-20 | Sweetener and sweet food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02283258A true JPH02283258A (en) | 1990-11-20 |
Family
ID=14231732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1098890A Pending JPH02283258A (en) | 1989-04-20 | 1989-04-20 | Sweetener and sweet food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02283258A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030031745A (en) * | 2001-10-16 | 2003-04-23 | 씨제이 주식회사 | Liquid-Type Sweetener For Coffee comprising oligosaccharides and its manufacturing method |
| JP2007195449A (en) * | 2006-01-26 | 2007-08-09 | Dainippon Ink & Chem Inc | Sweetener composition |
| WO2011144831A1 (en) | 2010-05-21 | 2011-11-24 | Sine Sileo | Sweetener containing an extract of stevia rebaudiana bertoni |
-
1989
- 1989-04-20 JP JP1098890A patent/JPH02283258A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030031745A (en) * | 2001-10-16 | 2003-04-23 | 씨제이 주식회사 | Liquid-Type Sweetener For Coffee comprising oligosaccharides and its manufacturing method |
| JP2007195449A (en) * | 2006-01-26 | 2007-08-09 | Dainippon Ink & Chem Inc | Sweetener composition |
| WO2011144831A1 (en) | 2010-05-21 | 2011-11-24 | Sine Sileo | Sweetener containing an extract of stevia rebaudiana bertoni |
| FR2960130A1 (en) * | 2010-05-21 | 2011-11-25 | Dominique Cingotti | SULFURING AGENT CONTAINING AN EXTRACT FROM STEVIA REBAUDIANA BERTONI |
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