JPH0479856A - Production of low-calorie sweetening - Google Patents
Production of low-calorie sweeteningInfo
- Publication number
- JPH0479856A JPH0479856A JP2191464A JP19146490A JPH0479856A JP H0479856 A JPH0479856 A JP H0479856A JP 2191464 A JP2191464 A JP 2191464A JP 19146490 A JP19146490 A JP 19146490A JP H0479856 A JPH0479856 A JP H0479856A
- Authority
- JP
- Japan
- Prior art keywords
- apm
- sugar
- mixing
- water
- sweetening
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000010357 aspartame Nutrition 0.000 claims abstract description 44
- 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 abstract description 44
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000011230 binding agent Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 5
- 108010011485 Aspartame Proteins 0.000 claims abstract description 4
- 239000000605 aspartame Substances 0.000 claims abstract description 4
- 229960003438 aspartame Drugs 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 16
- 235000021552 granulated sugar Nutrition 0.000 description 10
- 239000000546 pharmaceutical excipient Substances 0.000 description 6
- 238000005204 segregation Methods 0.000 description 6
- 238000009826 distribution Methods 0.000 description 5
- 238000005469 granulation Methods 0.000 description 5
- 230000003179 granulation Effects 0.000 description 5
- 239000005022 packaging material Substances 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 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 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
本発明はアスパルテーム（以下ＡＰＭと略記する）と砂
糖を主体とし、卓上用甘味料として好ましい物性を有す
る低カロリー甘味料の製造法に関する。The present invention relates to a method for producing a low-calorie sweetener mainly composed of aspartame (hereinafter abbreviated as APM) and sugar and having physical properties suitable for a tabletop sweetener.
低カロリー甘味料として広く普及しているＡＰＭを卓上
用途とするには、適当な賦形剤と共に造粒する方法が最
も一般的に知られている。これは、ＡＰＭそのものが極
めて微小な結晶から成り、水に対する分散・溶解性が良
好でない点を、賦形剤と共に造粒することにより改善す
るものであり、具体的には賦形剤として、デキストリン
、糖アルコール等の高溶解性ｔｌｉ類を用い、各種の造
粒法により顆粒化することが行われている。これとは別
に、簡略な方法によりＡＰＭの溶解性や流動性を高める
ものとして、賦形剤とＡＰＭとを単に混合する方法（特
開昭６０−１８８０３８ ）が知られており、In order to make APM, which is widely used as a low-calorie sweetener, for desktop use, the most commonly known method is to granulate it with appropriate excipients. This improves the fact that APM itself consists of extremely small crystals and does not have good dispersibility or solubility in water by granulating it with an excipient. Specifically, dextrin is used as an excipient. Granulation using various granulation methods has been carried out using highly soluble TLI such as sugar alcohols. Apart from this, a method of simply mixing an excipient and APM (Japanese Patent Application Laid-Open No. 188038/1982) is known as a simple method for increasing the solubility and fluidity of APM.
上記造粒によらないＡＰＭの物性改善においては特に、
卓上用途等でＡＰＭと賦形剤とが均一に混合された状態
（即ち、製品中における甘味度分散が均一）のものが得
られるかが課題となる。例えば、単にＡＰＭと白糖、グ
ラニユー糖その他の砂糖とを混合する場合、微粉末状Ａ
ＰＭの有する帯電性によりＡＰＭと砂糖とが付着状態に
あるものと推定されるが、このような方法においては以
下の如き問題が発生する。
■ 砂糖とＡＰＭとでは粒子径が大きく異なること、お
よび砂糖とＡＰＭとをバインダーで結着していないこと
、によりたとえ混合中には均一に混ざっていても、混合
終了時には粒度偏析を生じ、ＡＰＭが均一に付着するこ
とはなく、製品中の甘味度の分散も不均一である。
■ 帯電性の強いＡＰＭと砂糖とは、静電気力で付着し
ているだけでありバインダーで結着されていないので、
たとえ混合終了時にＡＰＭが均一に付着したとしても、
製品として包装されるまでの工程および消費者の手に渡
る迄の流通段階における振動などによりＡＰＭが砂糖か
ら剥離し、更にそれが包装材料に付着するため、製品が
所期の甘味度を有さす、取扱いに支障をきたす。
従って、本発明は上記問題点の解決を課題とし、単なる
混合では得られない、ＡＰＭと賦形剤が均一に結着し且
つ流通状態でもかかる結着状態を保持できる低カロリー
甘味料を得ることを目的とする。In particular, in improving the physical properties of APM without using granulation,
The challenge is whether it is possible to obtain a product in which APM and excipients are uniformly mixed (that is, the sweetness distribution in the product is uniform) for tabletop applications. For example, when simply mixing APM with white sugar, granulated sugar, or other sugar, fine powder A
Although it is presumed that APM and sugar are attached to each other due to the chargeability of PM, the following problems occur in such a method. ■ Due to the large difference in particle size between sugar and APM and the fact that sugar and APM are not bound together by a binder, even if they are mixed uniformly during mixing, particle size segregation occurs at the end of mixing, resulting in APM is not evenly deposited, and the sweetness level is unevenly distributed in the product. ■ APM and sugar, which have strong electrostatic properties, are only attached by electrostatic force and are not bound together by a binder.
Even if APM adheres uniformly at the end of mixing,
APM peels off from the sugar due to vibrations during the packaging process and the distribution stage before it reaches the consumer, and it adheres to the packaging material, so the product does not have the desired sweetness level. , which poses a problem in handling. Therefore, it is an object of the present invention to solve the above-mentioned problems, and to obtain a low-calorie sweetener in which APM and excipients are uniformly bound together, which cannot be obtained by mere mixing, and which can maintain this bound state even during distribution. With the goal.
後述する機器を用いて砂糖とＡＰＭを混合する際に、水
またはバインダー水溶液を噴霧することにより砂糖とＡ
ＰＭを結着させ、混合終了時のＡＰＭの偏析を防止する
。そして該結着物を乾燥することにより砂糖とＡＰＭと
が強固に結合した結着物とする。ここに使用する砂糖は
グラニユー糖、ざらめ誠、くるま糖などであるが、流動
性の観点からグラニユー糖が望ましい。本発明の目的の
ためには、粒子径については、砂糖が１００μｍ乃至３
Ｂ、ＡＰＭは１００μｍ以下が適切であり、配合割合に
ついては砂糖が９９．９乃至９０重量部、ＡＰＭが０．
１乃至１０重量部の範囲が適切である。
この範囲外では、砂糖とＰＡＭとが直接結着していない
部分が現れ、ＡＰＭの剥離の原因となる。
尚、上記結着物の物性などを著しく損なわない限り、可
食性の第３成分の添加も可能である。水またはバインダ
ー水溶液は０．１乃至５重量部の範囲が適切であり、こ
の範囲より少ないと結着性が悪く、逆に多いと造粒が進
み過ぎ大きな塊ができてしまう。
混合機としては、砂糖と八ＰＭとを均一混合できること
が必須条件で、混合造粒機、流動層造粒機、転勤造粒機
などが挙げられるが、混合造粒機が最も望ましい。When mixing sugar and APM using the equipment described below, sugar and APM can be mixed by spraying water or an aqueous binder solution.
It binds PM and prevents segregation of APM at the end of mixing. The bound product is then dried to form a bound product in which sugar and APM are firmly bound. The sugars used here include granulated sugar, zarame makoto, and walnut sugar, but granulated sugar is preferable from the viewpoint of fluidity. For the purposes of the present invention, the particle size of sugar is between 100 μm and 3 μm.
B. APM of 100 μm or less is appropriate, and the blending ratio is 99.9 to 90 parts by weight of sugar and 0.9 parts by weight of APM.
A range of 1 to 10 parts by weight is suitable. Outside this range, portions where sugar and PAM are not directly bonded appear, causing APM to peel off. It is also possible to add an edible third component as long as it does not significantly impair the physical properties of the above-mentioned binder. The appropriate amount of water or binder aqueous solution is in the range of 0.1 to 5 parts by weight; if it is less than this range, binding will be poor, and if it is more than this, granulation will proceed too much and large lumps will be formed. The mixing machine must be capable of uniformly mixing sugar and 8PM, and examples thereof include a mixing granulator, a fluidized bed granulator, and a transfer granulator, but a mixing granulator is most desirable.
Ａ Ｐ Ｍ ０．５重量部グ
ラニユー糖 ９９．５重量部水
０．７５重量部混合造粒機に上記
割合でＡＰＭとグラニユー糖を投入し、均一混合しなが
ら水を噴霧し、ＡＰＭをグラニユー糖に結着させた。次
いで流動層乾燥器にて７０°Ｃ以下の熱風で乾燥し、目
的物を得た。A P M 0.5 parts by weight Granulated sugar 99.5 parts by weight Water
APM and granulated sugar were charged in the above ratio into a 0.75 parts by weight mixing granulator, and water was sprayed while uniformly mixing to bind APM to the granulated sugar. Next, it was dried with hot air at 70°C or lower in a fluidized bed dryer to obtain the desired product.
■ 水またはバインダー水溶液の添加量が０．１乃至５
重量部と従来の造粒と比べて少ない。従って、乾燥工程
で蒸発させるべき水量が少なく、その結果７０°Ｃの比
較的低い温度で乾燥できるため、１）エネルギーコスト
的に有利、２）水分及び熱に対して不安定なＡＰＭの分
解及びそれに伴う甘味ロスが阻止できる。
■ 上記最小限の水またはバインダー水溶液を使用して
砂糖とＡＰＭとを結着することにより、混合終了時のＡ
ＰＭの偏析を防止する。その結着物を乾燥し砂糖とＡＰ
Ｍとの結合を更に強固とすることにより、流通時の振動
などによるＡＰＭの剥離を防止する。
尚、混合終了時のＡＰＭの偏析防止及び流通時の振動な
どによるＡＰＭの剥離防止に関する本発明の効果は、以
下の実験により確認された。
（実験方法）
■ 本発明（以下Ａ法とする）及び従来技術である単純
混合法（以下Ｂ法とする）で同一原料から成る低カロリ
ー甘味料を調製した。この時のＡＰＭ濃度を測定した。
く原料配合〉
ＡＰＭ ２重量部グラニ
ユー糖！ ９８重量部（日新製糖
細目グラニユー糖）
〈サンプル調製法〉
Ａ法：混合造粒機（奈良機械製ＶＣ−１５型）に上記原
料を投入、混合後、０．８重量部の水をスプレーし流動
乾燥機で乾燥したものをサンプルとした。
Ｂ法：上記混合造粒機に上記原料を投入し混合したもの
をサンプルとした。
■ Ａ法、Ｂ法にて調製したサンプルを以下の方法で振
とうさせ所定時間ごとにサンプリングし、篩分したのち
ＡＰＭ濃度を測定した。
〈振とう条件〉
サンプルを内径５０ｍｍ、長さ１１０ｍｍの塩ビ製容器
に１２０ｇ充填、蓋をしたのちストローク４５ｍｍ、速
度４５０ｓｐｍの条件で振とう。
（結 果）
実験結果を図に示す。振とう時間がＯｈｒのデータはサ
ンプル調製直後のものである。又、図の各データは測定
値３点の平均値である。
■ サンプル調製直後（図では振とう時間−０ｈｒ）の
ＡＰＭｉｌｆｉ度は、Ｂ法は１．６６％と低い。従って
、Ｂ法ではＡＰＭがグラニユー糖に均一に付着せず偏析
が生じていることが確認された。一方、Ａ法では１．８
５％とほぼ所定配合のＡＰＭ濃度となっており、ＡＰＭ
偏析防止効果がｉｓｙ認された。
■ 振とう実験におけるＡＰＭ濃度の経時変化では、Ｂ
法では減少傾向が見られグラニユー糖に付着していたＡ
ＰＭが剥離していることが確認された。一方、Ａ法では
ＡＰＭＩ度がほぼ一定であり振動などによるＡＰＭの剥
離を防止する効果が確認された。■ Addition amount of water or binder aqueous solution is 0.1 to 5
Parts by weight are small compared to conventional granulation. Therefore, the amount of water to be evaporated in the drying process is small, and as a result, drying can be performed at a relatively low temperature of 70°C, which is 1) advantageous in terms of energy cost, 2) decomposition of APM, which is unstable to moisture and heat. The loss of sweetness associated with this can be prevented. ■ By binding sugar and APM using the above minimum amount of water or binder aqueous solution, A
Prevents segregation of PM. Dry the binder and add sugar and AP.
By further strengthening the bond with M, it is possible to prevent the APM from peeling off due to vibrations during distribution. The effects of the present invention regarding prevention of APM segregation at the end of mixing and prevention of APM peeling due to vibration during distribution were confirmed by the following experiment. (Experimental Method) ■ Low-calorie sweeteners made of the same raw materials were prepared by the present invention (hereinafter referred to as Method A) and the conventional simple mixing method (hereinafter referred to as Method B). The APM concentration at this time was measured. Ingredients: APM 2 parts by weight granulated sugar! 98 parts by weight (Nissin Sugar Co., Ltd.
(Fine Granulated Sugar) <Sample Preparation Method> Method A: The above raw materials were put into a mixing granulator (VC-15 model manufactured by Nara Kikai), and after mixing, 0.8 parts by weight of water was sprayed and dried in a fluidized fluid dryer. The sample was taken as a sample. Method B: The above raw materials were charged into the mixing granulator and mixed, which was used as a sample. (2) Samples prepared by methods A and B were shaken in the following manner, sampled at predetermined time intervals, and after sieving, the APM concentration was measured. <Shaking conditions> Fill a PVC container with an inner diameter of 50 mm and a length of 110 mm with 120 g of the sample, cover the container, and shake at a stroke of 45 mm and a speed of 450 spm. (Results) The experimental results are shown in the figure. The Ohr shaking time data is immediately after sample preparation. Moreover, each data in the figure is an average value of three measured values. (2) The APMilfi degree immediately after sample preparation (shaking time -0 hr in the figure) is as low as 1.66% for method B. Therefore, it was confirmed that in method B, APM did not adhere uniformly to granulated sugar and segregation occurred. On the other hand, in method A, 1.8
The APM concentration is 5%, which is almost the prescribed blend, and the APM
An anti-segregation effect was observed. ■ In the time course of APM concentration in the shaking experiment, B
In the method, there was a tendency to decrease in A that was attached to granulated sugar.
It was confirmed that PM had peeled off. On the other hand, in Method A, the APMI degree was almost constant, and it was confirmed that the APM was effective in preventing peeling of APM due to vibration and the like.
第１図は、各サンプルの振とう時間とＡＰＭ濃度との関
連を示すグラフである。FIG. 1 is a graph showing the relationship between shaking time and APM concentration for each sample.
Claims (1)
と同時に、粉体原料の０．１〜５重量部の水又はバイン
ダー水溶液を粉体原料に噴霧することを特徴とする低カ
ロリー甘味料の製造法。A method for producing a low-calorie sweetener, which comprises mixing powder raw materials mainly consisting of aspartame and sugar and simultaneously spraying 0.1 to 5 parts by weight of water or an aqueous binder solution onto the powder raw materials. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2191464A JPH0479856A (en) | 1990-07-19 | 1990-07-19 | Production of low-calorie sweetening |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2191464A JPH0479856A (en) | 1990-07-19 | 1990-07-19 | Production of low-calorie sweetening |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0479856A true JPH0479856A (en) | 1992-03-13 |
Family
ID=16275086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2191464A Pending JPH0479856A (en) | 1990-07-19 | 1990-07-19 | Production of low-calorie sweetening |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0479856A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997045025A1 (en) * | 1993-08-09 | 1997-12-04 | Josef Tsau | Convenient to use aspartame |
| JP2017176097A (en) * | 2016-03-31 | 2017-10-05 | 味の素株式会社 | Method for preventing hygroscopic solidification of sweetener |
-
1990
- 1990-07-19 JP JP2191464A patent/JPH0479856A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997045025A1 (en) * | 1993-08-09 | 1997-12-04 | Josef Tsau | Convenient to use aspartame |
| JP2017176097A (en) * | 2016-03-31 | 2017-10-05 | 味の素株式会社 | Method for preventing hygroscopic solidification of sweetener |
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