JPH0478258B2 - - Google Patents
Info
- Publication number
- JPH0478258B2 JPH0478258B2 JP57142275A JP14227582A JPH0478258B2 JP H0478258 B2 JPH0478258 B2 JP H0478258B2 JP 57142275 A JP57142275 A JP 57142275A JP 14227582 A JP14227582 A JP 14227582A JP H0478258 B2 JPH0478258 B2 JP H0478258B2
- Authority
- JP
- Japan
- Prior art keywords
- aspartame
- water
- sweetness
- present
- foods
- 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.)
- Expired - Lifetime
Links
- 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 claims description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000021147 sweet food Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 241000195940 Bryophyta Species 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 235000011929 mousse Nutrition 0.000 claims description 2
- 235000011962 puddings Nutrition 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 235000015094 jam Nutrition 0.000 claims 1
- 108010011485 Aspartame Proteins 0.000 description 46
- 239000000605 aspartame Substances 0.000 description 46
- 235000010357 aspartame Nutrition 0.000 description 46
- 229960003438 aspartame Drugs 0.000 description 46
- 235000000346 sugar Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- 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 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 4
- 240000003768 Solanum lycopersicum Species 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000002270 dispersing agent Substances 0.000 description 3
- 235000008960 ketchup Nutrition 0.000 description 3
- 239000000845 maltitol Substances 0.000 description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 3
- 235000010449 maltitol Nutrition 0.000 description 3
- 229940035436 maltitol Drugs 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 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 2
- 229920002472 Starch Polymers 0.000 description 2
- -1 and lafitose Chemical class 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000008878 coupling Effects 0.000 description 2
- 238000010168 coupling process Methods 0.000 description 2
- 238000005859 coupling reaction Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 1
- 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
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 244000061408 Eugenia caryophyllata Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 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 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000001387 apium graveolens Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- BXRNXXXXHLBUKK-UHFFFAOYSA-N piperazine-2,5-dione Chemical class O=C1CNC(=O)CN1 BXRNXXXXHLBUKK-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000012047 saturated solution Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Description
本発明はα−Ｌ−アスパルチル−Ｌ−フエニル
アラニンメチルエステル（以下アスパルテームと
記載する）を含有し、アスパルテームが安定に保
持され、甘味ロスの少ない甘味食品に関する。
アスパルテームは、良質な甘味質と蔗糖の約
200倍の甘味力を有することから種々の食品への
利用が期待される低カロリー甘味料であるが、水
に対する安定性が不十分なことから、水分含有食
品、特にpH5.5以上又はpH2.0以下の食品や保存
日数の長い食品において、アスパルテームが分解
し、無毒で全く安全であるが甘味のないジケトピ
ペラジン誘導体になり、甘味が減少することが知
られている。
アスパルテームの対水安定性を改善する試みと
しては、ゼラチンや高融点〜水不溶成分でアスパ
ルテームを被覆したり、或いはpHをアスパルテ
ームが安定な領域に調整する方法が挙げられ、具
体的な食品としては、チユーインガムにアスパル
テームをエステルガムで被覆して配合したり、ガ
ムの水抽出液のpHをアスパルテーム安定領域に
調整することにより、ガム中でのアスパルテーム
の安定化を図る方法がある。
しかしながら、従来法においては、pHの調整
が呈味面で制約される食品や不溶性成分、高融点
成分が食感、風味、甘味の発現においては好まし
くない食品では、実用性があるとは言えないた
め、水分を含有する食品の甘味料としてアスパル
テームを使用する上での安定性は、依然としてア
スパルテームの実用化にとつて最も重要な課題と
言つても過言ではない。
本発明者らは、上記現状をふまえ、アスパルテ
ームを対水安定性の観点で種々検討する中で、
pHや温度等の環境とは別に、アスパルテームの
濃度や共存する第三成分、特に糖類がアスパルテ
ームの対水安定性に影響する因子であるとの知見
を得た。
本発明は、この知見に基づき完成されたもので
あり、即ち、アスパルテームが含有する水分に対
し半溶解状態で存在するか又は糖類の共存下溶解
若しくは半溶解状態で存在することを特徴とする
甘味食品である。
含有する水分に対し、アスパルテームが半溶解
状態で存在するとは、存在する水分に対する溶解
度以上のアスパルテームが存在し、従つて、少く
ともその一部が未溶解のまま分散していることを
いう。具体的には、水分が溶解する他の成分によ
り、飽和〜過飽和であるためアスパルテームはほ
ぼ全量が未溶解で分散する場合、水分が未飽和の
系では、飽和に要する量以上のアスパルテームが
存在し、アスパルテームの一部が溶解し、残りが
未溶解で分散する場合等が挙げられる。
アスパルテームが水分に対し半溶解状態で存在
する場合、アスパルテームの対水安定性は向上す
るが、この傾向は、糖類が共存する場合に一層顕
著になる。また、糖類が共存する場合には、アス
パルテームは半溶解状態に限らず、完全に溶解し
ていても極めて安定である。
糖類としては、グルコース、クラフトース、シ
ユークロース、マルトース、ラクトース、ラフイ
トース等の単糖、二糖及び三糖以上の少糖類、ソ
ルビトール、イソマルチトール、マルチトール、
その他の糖アルコール、異性化糖、カツプリング
シユガー等の混合糖質、酸又は酵素による澱粉加
水分解及びその還元物等が使用できる。これらの
中、蔗糖に比べ甘味度の低いいわゆる低甘味糖を
使用すれば、アスパルテームにより甘味力が補強
され、アスパルテームの安定性も高いものが得ら
れる。特に、糖アルコール、還元澱粉加水分解
物、カツプリングシユガー等グルコース、クラフ
トースそのものが存在しない糖類を使用すれば褐
変が進行せず、アスパルテームの対水安定性がよ
り高くなる。
糖類が共存する場合、糖類のみで又は存在する
他の成分で水分が既に飽和されていれば、アスパ
ルテームは目的とする甘味度に応じ、極微量乃至
は多量に添加すればよい。また糖類のみで又は他
の成分の共存によつても飽和に達していない場合
も同様に目的とする甘味度に応じ、アスパルテー
ムの量を調整すればよく、糖類が共存すれば、存
在する水分が未飽和でもアスパルテームの安定性
は改善される。
本発明の甘味食品としては、ゼリー、ジヤム、
ジユース、フイリング、飴、クリーム、プリン、
羊羹、ムース、ソース類であり、特に甘味度の高
い（蔗糖に換算して10g／ｄ以上）食品への適
用が好ましい。
アスパルテームの添加方法は、特に問わないが
アスパルテームの溶解部分と未溶解部分とが均一
に分散すること並びに未溶解部分は適当な倍散剤
等で甘味度が希釈された状態で分散することが望
ましい。具体的には、予め水、液糖、その他の水
性原料にアスパルテームを添加し飽和溶液又はス
ラリーを形成した後、残りの原料と混合し、必要
に応じ、適当な倍散剤で甘味倍率を調整した粉体
乃至は顆粒状のアスパルテームを添加混合する、
アスパルテーム及び糖類の溶液を調整し、他の原
料と混合する等の方法が挙げられるが、好ましく
は、アスパルテームの添加は、加熱工程終了後に
行うか、加熱工程の中途で行う等して、アスパル
テームの加熱履歴をできる限り減少する方法を採
用する以外は、常法に従つて行えばよい。
かくして得られる本発明の甘味食品は、水分の
共存下でも長期間、アスパルテームが安定に存在
するため、甘味ロスもなく、また、アスパルテー
ムの良質な甘味質、風味改善効果により、呈味、
風味等においても満足できる各種の甘味食品を提
供することができる。
以下実施例により本発明を更に説明する。
実施例 １
The present invention relates to a sweet food containing α-L-aspartyl-L-phenylalanine methyl ester (hereinafter referred to as aspartame), in which aspartame is stably retained, and with little sweetness loss. Aspartame has a high quality sweetness and is about the same as sucrose.
It is a low-calorie sweetener that is expected to be used in a variety of foods because it has 200 times the sweetening power, but because it is insufficiently stable in water, it cannot be used in foods that contain water, especially those with a pH of 5.5 or higher or a pH of 2. It is known that aspartame decomposes into diketopiperazine derivatives, which are non-toxic and completely safe but have no sweet taste, in foods with a temperature below 0 or in foods that have been stored for a long time, resulting in a decrease in sweetness. Attempts to improve the water stability of aspartame include coating aspartame with gelatin or high-melting-point to water-insoluble ingredients, or adjusting the pH to a range where aspartame is stable. There are methods of stabilizing aspartame in chewing gum by coating aspartame with ester gum or adjusting the pH of the aqueous gum extract to an aspartame stable range. However, conventional methods cannot be said to be practical for foods where pH adjustment is restricted in terms of taste, or for foods where insoluble components and high melting point components are undesirable in terms of texture, flavor, and sweetness. Therefore, it is no exaggeration to say that the stability of aspartame when used as a sweetener for foods containing water remains the most important issue for the practical application of aspartame. Based on the above-mentioned current situation, the present inventors conducted various studies on aspartame from the viewpoint of water stability.
We found that, apart from the environment such as pH and temperature, the concentration of aspartame and coexisting third components, especially sugars, are factors that affect the stability of aspartame in water. The present invention has been completed based on this knowledge, namely, a sweet taste characterized by aspartame existing in a semi-dissolved state in water contained in it, or in a dissolved or semi-dissolved state in the presence of sugars. It is food. The presence of aspartame in a semi-dissolved state with respect to the water contained means that aspartame is present in an amount greater than the solubility in the water present, and therefore at least a portion of it is dispersed undissolved. Specifically, if almost all of the aspartame is dispersed undissolved because it is saturated to supersaturated depending on other components that dissolve water, in a system where water is unsaturated, there will be more aspartame than is required for saturation. For example, a part of aspartame is dissolved and the rest is undissolved and dispersed. When aspartame exists in a semi-dissolved state in water, the stability of aspartame in water improves, but this tendency becomes more pronounced when sugars coexist. Furthermore, when sugars coexist, aspartame is extremely stable not only in a semi-dissolved state but even in a completely dissolved state. Examples of saccharides include monosaccharides such as glucose, craftose, sucrose, maltose, lactose, and lafitose, oligosaccharides such as disaccharides and trisaccharides, sorbitol, isomaltitol, maltitol,
Other sugar alcohols, mixed carbohydrates such as isomerized sugar and coupling sugar, starch hydrolyzed with acids or enzymes, and reduced products thereof, etc. can be used. Among these, if so-called low-sweetness sugars, which have a lower sweetness than sucrose, are used, the sweetening power is reinforced by aspartame, and the stability of aspartame is also high. In particular, if saccharides such as sugar alcohols, reduced starch hydrolysates, and coupling sugars that do not contain glucose or craftose are used, browning will not proceed and the water stability of aspartame will be higher. When saccharides are present, aspartame may be added in a very small amount to a large amount depending on the desired degree of sweetness if the water is already saturated with the saccharides alone or with other components present. Also, if saturation is not reached with sugar alone or with the coexistence of other ingredients, the amount of aspartame can be adjusted according to the desired degree of sweetness. The stability of aspartame is improved even when unsaturated. The sweet foods of the present invention include jelly, jam,
youth, filling, candy, cream, pudding,
It is preferably applied to foods with a high degree of sweetness (10 g/d or more in terms of sucrose), such as yokan, mousse, and sauces. The method of adding aspartame is not particularly limited, but it is desirable that the dissolved and undissolved parts of aspartame are uniformly dispersed, and that the undissolved part is dispersed with its sweetness diluted with a suitable dispersant or the like. Specifically, aspartame was added to water, liquid sugar, or other aqueous raw materials in advance to form a saturated solution or slurry, which was then mixed with the remaining raw materials, and the sweetness ratio was adjusted as necessary with an appropriate dispersing agent. Add and mix powder or granular aspartame,
Methods include preparing a solution of aspartame and saccharides and mixing it with other raw materials. Preferably, aspartame is added after the heating process is completed or in the middle of the heating process, so that the aspartame is added. It may be carried out in accordance with a conventional method, except for adopting a method of reducing the heating history as much as possible. The sweet food of the present invention thus obtained has aspartame stably present for a long period of time even in the presence of water, so there is no loss of sweetness, and due to aspartame's good sweetness and flavor improving effect, the taste and taste are improved.
It is possible to provide various sweet foods that are satisfying in terms of flavor and the like. The present invention will be further explained below with reference to Examples. Example 1
【表】
上記配合材料(1)を約60℃で加温溶解した後、(2)
を混合し、次いで冷却した炭酸水(3)を加え、200
ml容量ビンに充填を行い打栓してグレープソーダ
を製造した。
このグレープソーダ並びに対照として「エスイ
ー100」無添加のグレープソーダを34℃70日間保
存後、アスパルテームの残存率を測定したとこ
ろ、本発明品は54.7％対し、対照は31.5％であつ
た。また、官能上も本発明品が甘味、味全体のバ
ランス風味面で対照に比べ有意に好まれた。
実施例 ２
糸寒天 24g
「マルチトール」（東和化成KK製） 150g
アスパルテーム 9g
（蔗糖を倍散剤として造粒したもの）
生飴 1500g
水 900g
上記配合により、予め５時間水に浸漬した寒天
を水洗して絞り、水を加えて加熱し、寒天を完全
に溶解した後、「マルチトール」を添加し、一旦
篩を通した後、再び加熱を続け、約104℃に煮詰
つた時点で生飴を添加し、練りあげた後、攪拌を
続けながら90℃迄冷却し、アスパルテームを添加
し十分に攪拌溶解し、型に流し冷却成型した。
この練ようかんを34℃120日間保存後のアスパ
ルテームの残存率は93.7％であり、官能的にもス
ツキリした甘味質で好ましいとの評価を得た。
実施例 ３
トマトピユーレー 10
アスパルテーム 12g
「カツプリングシユガー」 1000g
ペクチン 15g
食塩 90g
酢酸（５％濃度） 400ml
玉ねぎ 200g
肉桂皮 3.1g
ローレル 1.6g
セロリーシード 0.7g
丁字 0.7g
ナツメツグ 2.0g
唐辛子 2.0g
ホワイトペパー 1.0g
常法により処理して得たトマトピユーレー10
に粉砕した玉ねぎ200gを加えて濃縮したものに、
残りの上記原材料全部をフードカツターで均一に
混合したものを加え調味しトマトケチヤツプを製
造した。
このトマトケチヤツプ並びに対照として「カツ
プリングシユガー」無添加でペクチン量を増加し
て粘度調整したトマトケチヤツプを34℃90日保存
後、アスパルテームの残存率を測定したところ、
本発明品は87.0％に対し、対照は76.7％であつ
た。官能的にもスツキリした甘味で特に風味の点
でクセのないマイルド感が出ており好ましいと評
価された。[Table] After heating and dissolving the above compounding material (1) at approximately 60℃, (2)
Mix, then add cooled carbonated water (3), and add 200
Grape soda was produced by filling ml bottles and capping them. After storing this grape soda and "SE 100" additive-free grape soda as a control for 70 days at 34°C, the residual rate of aspartame was measured, and the aspartame residual rate was 54.7% for the product of the present invention and 31.5% for the control. In addition, from a sensory point of view, the product of the present invention was significantly preferred over the control in terms of sweetness and overall balance and flavor. Example 2 Thread agar 24g "Maltitol" (manufactured by Towa Kasei KK) 150g Aspartame 9g (granulated with sucrose as a dispersing agent) Raw candy 1500g Water 900g With the above formulation, agar was soaked in water for 5 hours and washed with water. After adding water and heating to completely dissolve the agar, add maltitol, pass through a sieve, continue heating again, and when it boils down to about 104℃, add raw candy. After kneading, the mixture was cooled to 90° C. with continued stirring, aspartame was added, thoroughly stirred and dissolved, and the mixture was poured into a mold and cooled and molded. After storing this kneaded bean paste at 34°C for 120 days, the residual rate of aspartame was 93.7%, and it was rated as having a pleasant and refreshing sweet taste. Example 3 Tomato Piure 10 Aspartame 12g "Cut Spring Juger" 1000g Pectin 15g Salt 90g Acetic acid (5% concentration) 400ml Onion 200g Cinnamon 3.1g Laurel 1.6g Celery seed 0.7g Clove 0.7g Nutseg 2.0g Chili pepper 2.0g White Pepper 1.0g Tomato puree 10 processed by conventional method
Add 200g of crushed onions to and concentrate.
All of the remaining above-mentioned raw materials were uniformly mixed using a food cutter and seasoned to produce tomato ketchup. This tomato ketchup and a control tomato ketchup whose viscosity was adjusted by increasing the amount of pectin without the addition of "Cupling Sugar" were stored at 34℃ for 90 days, and the residual rate of aspartame was measured.
The rate was 87.0% for the product of the present invention and 76.7% for the control. Sensually, it had a refreshing sweetness, and in terms of flavor, it had a mild and pleasant taste, and was rated as favorable.
Claims (1)
状態で保存されるゼリー、ジヤム、ジユース、フ
イリング、飴、クリーム、プリン、羊羹、ムース
又はソース類の中から選ばれる甘味食品におい
て、甘味料としてα−Ｌ−アスパルチル−Ｌ−フ
エニルアラニンメチルエステルが半溶解状態で存
在することを特徴とする甘味食品。1. As a sweetener in sweet foods selected from jelly, jam, juice, filling, candy, cream, pudding, yokan, mousse, or sauce, in which the sweetener and water are stored in coexistence and in an unfrozen state. A sweet food characterized by containing α-L-aspartyl-L-phenylalanine methyl ester in a semi-dissolved state.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57142275A JPS5931656A (en) | 1982-08-17 | 1982-08-17 | Food having sweet taste |
| CA000434671A CA1206370A (en) | 1982-08-17 | 1983-08-16 | Stabilized aspartame compositions |
| DE8383108144T DE3368378D1 (en) | 1982-08-17 | 1983-08-17 | Stabilized aspartame compositions |
| EP83108144A EP0102032B2 (en) | 1982-08-17 | 1983-08-17 | Stabilized aspartame compositions |
| US06/769,778 US4722844A (en) | 1982-08-17 | 1985-08-28 | Process of stabilizing aspartame sweetness in water-containing foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57142275A JPS5931656A (en) | 1982-08-17 | 1982-08-17 | Food having sweet taste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5931656A JPS5931656A (en) | 1984-02-20 |
| JPH0478258B2 true JPH0478258B2 (en) | 1992-12-10 |
Family
ID=15311563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57142275A Granted JPS5931656A (en) | 1982-08-17 | 1982-08-17 | Food having sweet taste |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5931656A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60256361A (en) * | 1984-05-31 | 1985-12-18 | Kato Kaneji | Composite sweetener composed of fructose and aspartame and its preparation |
| FR2581515B1 (en) * | 1985-05-07 | 1991-01-18 | Polive Wuhrlin Sa Laboratoires | PROCESS FOR INCORPORATING A LOW-WATER-SOLUBLE HYGROSCOPIC SUBSTANCE, IN PARTICULAR ASPARTAME, IN A SUGAR-BASED FOOD PRODUCT |
| JPH0236122U (en) * | 1988-08-31 | 1990-03-08 | ||
| JP2006129859A (en) * | 2004-11-08 | 2006-05-25 | Katsunori Oshida | Appetite-suppressing food composition for preventing overeating |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS519766A (en) * | 1974-04-25 | 1976-01-26 | Gen Foods Corp | |
| JPS5352667A (en) * | 1976-10-22 | 1978-05-13 | Gen Foods Corp | Improvement of food making |
-
1982
- 1982-08-17 JP JP57142275A patent/JPS5931656A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS519766A (en) * | 1974-04-25 | 1976-01-26 | Gen Foods Corp | |
| JPS5352667A (en) * | 1976-10-22 | 1978-05-13 | Gen Foods Corp | Improvement of food making |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5931656A (en) | 1984-02-20 |
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