JPH0889207A - Low-caloric sweetened preparation and its production - Google Patents
Low-caloric sweetened preparation and its productionInfo
- Publication number
- JPH0889207A JPH0889207A JP6231821A JP23182194A JPH0889207A JP H0889207 A JPH0889207 A JP H0889207A JP 6231821 A JP6231821 A JP 6231821A JP 23182194 A JP23182194 A JP 23182194A JP H0889207 A JPH0889207 A JP H0889207A
- Authority
- JP
- Japan
- Prior art keywords
- sugar alcohol
- weight
- thaumatin
- sweetener
- sweetness
- 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
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、低カロリー甘味製剤及
びその製造方法に関し、より詳細には、砂糖の甘味質に
近く、ノンシュガーで低カロリーの甘味製剤及びその製
造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-calorie sweetening preparation and a method for producing the same, and more particularly to a non-sugar, low-caloric sweetening preparation having a sugar-like sweetness and a method for producing the same.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】従来か
ら、低カロリー甘味料としては、サッカリン、サッカリ
ンナトリウム、ステビオサイド、アセスルファムＫなど
の人工甘味料やステビオサイド、グリチルリチンなどの
天然甘味料が知られている。これらの甘味料は、高い甘
味度を有し、砂糖に代替する甘味料として、近年その社
会的ニーズが益々高くなっている。その一方、これらの
甘味料の大部分は、甘味の質が砂糖に比べて劣るため、
甘味質の改善には多大の努力が傾注されてきた。Conventionally, as low-calorie sweeteners, artificial sweeteners such as saccharin, saccharin sodium, stevioside, acesulfame K and natural sweeteners such as stevioside and glycyrrhizin have been known. . These sweeteners have a high degree of sweetness, and their social needs are increasing more and more in recent years as sweeteners to replace sugar. On the other hand, most of these sweeteners are less sweet than sugar, so
A great deal of effort has been devoted to improving the sweetness quality.
【０００３】例えば、ステビア抽出物の呈味性を改善す
るためソーマチンを加える方法（特開昭53-104771号公
報）、非糖類甘味料にエリスリトールを添加する方法
（特開昭63-258557号公報）、ステビア抽出物及びソー
マチンにＤ−キシロースを添加する方法（特公昭61-126
63号公報）、上記高感度甘味料にエリスリトールやＤ−
キシロースなどの糖アルコールや糖を添加する方法等が
挙げられる。なかでも、高感度甘味料にエリスリトール
やＤ−キシロースなどの糖アルコールや糖を添加する方
法は、甘味質を改善する方法としては優れているといえ
る。For example, a method of adding thaumatin to improve the taste of stevia extract (JP-A-53-104771) and a method of adding erythritol to a non-sugar sweetener (JP-A-63-258557). ), A method of adding D-xylose to stevia extract and thaumatin (Japanese Patent Publication No. 61-126).
63), erythritol and D-
Examples include a method of adding sugar alcohol such as xylose or sugar. Among them, the method of adding sugar alcohol or sugar such as erythritol or D-xylose to the high-sensitivity sweetener is excellent as a method of improving the sweetness quality.
【０００４】しかしながら、糖アルコールの添加量は、
甘味料に対して数10倍から数100倍が一般的であるた
め、糖アルコール自体の持つカロリー保有量や下痢作用
などが発現され、これら作用を無視することはできな
い。糖アルコールの中には、体重１Ｋｇ当り0.08ｇで下
痢作用を示すものがあり、小児の場合では、１〜２ｇの
投与で下痢症状を示すこととなる。従って、甘味質の改
善に糖アルコールを基剤として使用する場合には、最大
使用量を副作用の発現量以下、つまり、１ｇ以下に抑え
る必要があるが、糖アルコールの最大使用量が、副作用
の発現量以下で、かつ甘味料の甘味質が十分に改善され
た製剤は、現在のところ存在しないのが現状である。However, the amount of sugar alcohol added is
Since it is generally several tens to several hundreds of times as much as that of the sweetener, the amount of calorie possessed by the sugar alcohol itself and the diarrhea effect are expressed, and these effects cannot be ignored. Some sugar alcohols show a diarrhea effect at 0.08 g per 1 kg of body weight, and in the case of children, administration of 1 to 2 g causes diarrhea. Therefore, when sugar alcohol is used as a base for improving sweetness, it is necessary to keep the maximum amount of use below the expression level of side effects, that is, 1 g or less. At present, there is no preparation which has an expression level or less and in which the sweetness of the sweetener is sufficiently improved.
【０００５】また、甘味料を糖アルコール等と併用して
砂糖の数10倍の高感度甘味料とした場合、製剤の流動性
が悪いと甘味度の調整が困難となる。粉粒体の嵩比重
が、0.6未満の場合、一般的に自由流動性は達成できな
い。糖アルコールや糖を基剤とする甘味製剤において、
粉粒体の嵩比重が0.6以上のものは実現されていないの
が現状である。Further, when a sweetener is used in combination with sugar alcohol or the like to form a high-sensitivity sweetener which is several tens of times that of sugar, poor sweetness of the preparation makes it difficult to adjust the sweetness. If the bulk specific gravity of the powder or granule is less than 0.6, the free flowing property cannot be generally achieved. In sweetening preparations based on sugar alcohol or sugar,
At present, it has not been realized that the bulk specific gravity of the granular material is 0.6 or more.
【０００６】本発明は、上記課題に鑑みなされたもので
あり、低カロリー性を保持し、かつ、基剤として使用す
る糖アルコールの使用を可能な限り減少することによ
り、その弊害を少なくするとともに、甘味質が十分改善
された甘味製剤を提供することを目的としている。ま
た、この甘味製剤を使用する際の簡便性を高めるため、
製剤の流動性を増大することをも目的とする。The present invention has been made in view of the above-mentioned problems, and it is possible to reduce the adverse effects thereof by maintaining low caloricity and reducing the use of sugar alcohol used as a base as much as possible. The purpose of the present invention is to provide a sweetening preparation having a sufficiently improved sweetening quality. In addition, in order to enhance the convenience of using this sweetening preparation,
It is also intended to increase the fluidity of the formulation.
【０００７】[0007]
【課題を解決するための手段及び作用】本発明によれ
ば、ソーマチン、ステビア甘味物質、糖アルコール及び
塩化ナトリウムからなり、ソーマチン１重量部に対し
て、ステビア甘味物質が１〜１５０重量部及び塩化ナト
リウムが０．００１〜１０重量部、ソーマチンとステビ
ア甘味物質との混合物１重量部に対して、糖アルコール
が２〜９重量部配合されてなる低カロリー甘味製剤が提
供される。According to the present invention, the present invention comprises thaumatin, stevia sweetening substance, sugar alcohol and sodium chloride, and 1 to 150 parts by weight of thaumatin contains 1 to 150 parts by weight of stevia sweetening substance and chloride. There is provided a low-calorie sweetening preparation in which 0.001 to 10 parts by weight of sodium and 1 part by weight of a mixture of thaumatin and a stevia sweetening substance are mixed with 2 to 9 parts by weight of sugar alcohol.
【０００８】つまり、本発明者は鋭意検討を重ねた結
果、ソーマチンとステビア甘味物質とを１重量部：１〜
１５０重量部で混合し、さらにソーマチンとステビア甘
味物質との総重量に対して、糖アルコールの添加量を数
重量倍程度に減少した場合でも、塩化ナトリウムを加え
ることにより、糖アルコールと塩化ナトリウムとが甘味
質の改善に対して相乗効果を示し、高感度甘味料の甘味
質を著しく改善することを見出すに至った。これにより
低カロリーで、かつ、大量の賦形剤である糖アルコール
等を使用することによる弊害のない甘味製剤を提供でき
ることとなった。That is, the present inventor has conducted extensive studies and as a result, 1 part by weight of thaumatin and a stevia sweetening substance: 1 to 1
Even when the amount of sugar alcohol added was reduced to about several times the weight of the total weight of thaumatin and stevia sweetener by mixing at 150 parts by weight, by adding sodium chloride, sugar alcohol and sodium chloride were added. Have shown a synergistic effect on the improvement of sweetness, and significantly improved the sweetness of high-sensitivity sweeteners. As a result, it is possible to provide a sweetened preparation which is low in calories and which is free from the harmful effects of using a large amount of excipient such as sugar alcohol.
【０００９】本発明において用いられるソーマチンと
は、例えば、マランタセア科の熱帯植物であるソーマト
コッカス・ダニエリの果実の仮種皮に含有される物質
で、ソーマチンＩ及びソーマチンIIを主成分とし、ショ
糖の約3100倍の甘味を有するとされているものである。
これらソーマチンＩ及びソーマチンIIは、それぞれ分子
量約２１０００±５００のタンパク質であり、構成アミ
ノ酸も明らかにされているものである。本発明におい
て、ソーマチンと称する場合には、これらソーマチンＩ
又はソーマチンIIの純品及びソーマチンＩ及びソーマチ
ンIIをリッチに含有する抽出物のいずれも含まれ、ソー
マチンの重量を示す場合には、これらソーマチンＩ又は
ソーマチンIIの純品の重量を基準として述べる。The thaumatin used in the present invention is, for example, a substance contained in the pseudoseed of the fruit of Somatococcus danieri, which is a tropical plant of the family Marantacea, and contains sucrose I and thaumatin II as main components and sucrose. It is said to have a sweetness of about 3,100 times.
Each of these thaumatin I and thaumatin II is a protein having a molecular weight of about 21,000 ± 500, and the constituent amino acids have been clarified. In the present invention, when referred to as thaumatin, these thaumatin I
Alternatively, both the pure product of thaumatin II and the extract containing rich thaumatin I and thaumatin II are included, and when the weight of thaumatin is shown, the weight of the pure product of thaumatin I or thaumatin II will be described as a standard.
【００１０】本発明において用いられるステビア甘味物
質とは、キク科の植物であるステビア・フエルパウデア
ナの葉、茎等から抽出される甘味成分である。ステビア
原葉に含まれる甘味成分は、ステビオール骨格に糖が付
いた配糖体であり、ステビオサイドの他、レバウディオ
サイドＡ、レバウディオサイドＣ、レバウディオサイド
Ｄ、レバウディオサイドＥ、ズルコサイドＡ、ステビオ
ールビオサイドが挙げられる。本願におけるステビオア
甘味物質には、これらステビオール配糖体を１種又は２
種以上含有するものも含まれ、ステビア甘味物質の重量
を示す場合には、ステビオサイドの純品の重量を基準と
して述べる。The Stevia sweetening substance used in the present invention is a sweetening ingredient extracted from leaves, stems and the like of Stevia fulpaudeana which is a plant of the Asteraceae family. The sweet component contained in Stevia raw leaves is a glycoside with sugar attached to the steviol skeleton. In addition to stevioside, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E , Zulcoside A, and Steviol Bioside. One or two of these steviol glycosides are included in the stevior sweet substance in the present application.
When the weight of the stevia sweetening substance is included, the weight of the stevia sweetening substance is included, and the weight of the pure stevioside is described as a standard.
【００１１】本発明において用いられる糖アルコールに
は、キシリトール、ソルビトール、マルチトール、エリ
スリトール、マルトトライトール、オリゴ糖アルコール
等が含まれ、これらを１種又は２種以上混合して用いる
ことができる。なかでも、キシリトール、マルチトール
又はエリスリトールが好ましく、キシリトール又はエリ
スリトールがより好ましい。The sugar alcohol used in the present invention includes xylitol, sorbitol, maltitol, erythritol, maltotriitol, oligosaccharide alcohol and the like, and these can be used alone or in combination of two or more. Of these, xylitol, maltitol, and erythritol are preferable, and xylitol and erythritol are more preferable.
【００１２】本発明の甘味製剤は、ソーマチン１重量部
に対して、ステビア甘味物質が１〜１５０重量部、好ま
しくは５〜５０重量部が添加されているものである。言
い換えると、ソーマチンは砂糖の約２５００倍、ステビ
ア甘味物質は砂糖の約１５０倍の甘味を有しているの
で、ソーマチンとステビア甘味物質との混合比は、甘味
度に換算して、ソーマチン１に対して、ステビア甘味物
質が０．１〜９であることが好ましい。ステビア甘味物
質がこの範囲を外れると、これら甘味料の甘味質はソー
マチンまたはステビア甘味物質のみの単独の甘味料に近
似することとなり、好ましくない。つまり、それぞれ単
独の甘味料としての良さが相加ないし相乗されるには至
らないこととなる。一方、ソーマチンとステビア甘味物
質とを上記の混合比率で混合した場合には、お互いの甘
味質の特長、すなわち、ステビア甘味物質は甘味の発現
が早く、また、ソーマチンはこれに比べて甘味の発現が
遅いという特長が補完的に加味されるため、それぞれの
単独の甘味料に比べて優れた性質を具備することにな
る。The sweetening preparation of the present invention has 1 to 150 parts by weight, preferably 5 to 50 parts by weight, of a stevia sweetening substance added to 1 part by weight of thaumatin. In other words, thaumatin has a sweetness of about 2500 times that of sugar, and stevia sweetener has a sweetness of about 150 times that of sugar. Therefore, the mixing ratio of thaumatin and stevia sweetener is converted to the degree of sweetness, soumatin-1. On the other hand, it is preferable that the stevia sweetening substance is 0.1 to 9. If the stevia sweetener is out of this range, the sweetness of these sweeteners is close to that of thaumatin or the stevia sweetener alone, which is not preferable. In other words, the goodness of each sweetener cannot be added or synergized. On the other hand, when thaumatin and the stevia sweetener are mixed in the above mixing ratio, the characteristics of the sweetness of each other, that is, the stevia sweetener develops the sweetness earlier, and the thaumatin expresses the sweetness compared to this. Since the feature of slowness is complementarily added, it has excellent properties as compared with each of the sweeteners alone.
【００１３】本発明において、糖アルコールの添加量
は、ソーマチンとステビア甘味物質との合計１重量部に
対して、２〜９重量部が好ましく、より好ましくは４〜
７重量部である。さらに、塩化ナトリウムの添加量は、
ソーマチン１重量部に対して０．００１〜１０重量部、
好ましくは０．０５〜５重量部である。添加量が、０．
００１重量部よりも少ない場合には、効果的に甘味質が
改善されず、１０重量部を越えると塩味の発現が顕著と
なり好ましくない。In the present invention, the sugar alcohol is preferably added in an amount of 2 to 9 parts by weight, more preferably 4 to 9 parts by weight, based on 1 part by weight of the sumomatin and the stevia sweetening substance.
7 parts by weight. Furthermore, the amount of sodium chloride added is
0.001 to 10 parts by weight relative to 1 part by weight of thaumatin,
It is preferably 0.05 to 5 parts by weight. If the addition amount is 0.
If the amount is less than 001 parts by weight, the sweetness is not effectively improved, and if it exceeds 10 parts by weight, the salty taste is significantly exhibited, which is not preferable.
【００１４】これら糖アルコール及び塩化ナトリウム
を、ソーマチン及びステビア甘味物質の混合甘味料に添
加することにより、上記２種の甘味料の混合物を、より
甘味質の優れたものとすることができる。つまり、単に
上記２種の甘味料を混合するのみでは、それぞれの甘味
料のもつ欠点も相加される。よって、砂糖に比べて優れ
た甘味質の甘味料を提供できることにはならず、ステビ
ア甘味物質の有する苦みやソーマチン固有の不快味など
も残留することになる。そこで、ソーマチンとステビア
甘味物質よりなる複合甘味料に、糖アルコール及び塩化
ナトリウムを添加することにより、複合甘味料の有する
上記の欠点が改良され、優れた甘味質を示すこととな
る。By adding these sugar alcohols and sodium chloride to the mixed sweetener of thaumatin and stevia sweetener, the mixture of the above two sweeteners can be made to have a more excellent sweetness. That is, by simply mixing the above two kinds of sweeteners, the drawbacks of the respective sweeteners are added. Therefore, it is not possible to provide a sweetener having a sweetness superior to that of sugar, and the bitterness and the unpleasant taste peculiar to thaumatin possessed by the Stevia sweetener remain. Therefore, by adding sugar alcohol and sodium chloride to a complex sweetener composed of thaumatin and a stevia sweetener, the above-mentioned drawbacks of the complex sweetener are improved, and excellent sweetness is exhibited.
【００１５】また、本発明においては、糖アルコールの
甘味製剤中の重量が、ソーマチンとステビア甘味物質の
総重量に対して従来報告されている量の１／１０程度と
少ない場合であっても、糖アルコールと塩化ナトリウム
との甘味質増強作用の相乗効果によって、好ましい甘味
が得られることとなる。これまでに、このような複合甘
味料成分に、重量にして数倍量程度の糖アルコールを配
合して甘味質が改善したとの報告はこれまで全くなされ
ていない。Further, in the present invention, even when the weight of the sugar alcohol in the sweetening preparation is as small as about 1/10 of the amount conventionally reported with respect to the total weight of thaumatin and stevia sweetening substance, A preferable sweetness can be obtained by the synergistic effect of the sweetness enhancing effect of sugar alcohol and sodium chloride. Up to now, no report has been made so far that the sweetness quality has been improved by blending sugar alcohol of several times by weight with such a complex sweetener component.
【００１６】また、塩化ナトリウムが砂糖の甘味度を増
強させることは古くから周知の事実であるが、当該物質
を糖アルコールと併用した場合に、非糖類甘味料の甘味
質を改善するとの報告は、これまで全くなされていな
い。本発明の甘味製剤は、さらに増量剤もしくは希釈
剤、例えばマルチット、キシリット、乳糖、セルロース
誘導体、水溶性天然ガム等を含有してもよい。また適宜
他の甘味料を補助的に添加することもできる。[0016] It has been well known for a long time that sodium chloride enhances the sweetness of sugar, but it has been reported that when the substance is used in combination with sugar alcohol, the sweetness of non-sugar sweetener is improved. , Has never been done so far. The sweetening agent of the present invention may further contain a bulking agent or diluent such as maltite, xylit, lactose, cellulose derivative, water-soluble natural gum and the like. In addition, other sweeteners may be appropriately supplementarily added.
【００１７】また、本発明の甘味製剤は、通常、粉末状
又は濃厚水溶液の形でも用いることができる。粉末状の
なかでも、顆粒状のものが好ましい。濃厚水溶液の形で
用いる場合には、食品添加用保存剤その他の補助剤を加
えることができる。上記のように、本甘味製剤は、ソー
マチン、ステビア甘味物質、糖アルコール及び塩化ナト
リウムの配合量により、砂糖に対して数１０倍〜数１０
０倍の甘味を呈するので、その使用量は所望する甘味に
対して適宜調整することができ、例えばコーヒー、紅
茶、ココア等の嗜好品ならびにジュース、清涼飲料など
の低カロリー甘味料として用いられ、これらに飲食時に
直接加えることができる。また、缶詰、瓶詰め製品など
に添加使用することもできる。さらに、粉末ないし液状
のインスタント製品、例えばインスタントコーヒー、イ
ンスタントココア、濃厚ジュースその他のための低カロ
リー甘味料として、菓子類やパン類の製造、漬物・佃煮
類の製造、タレ・つゆ・ダシ・調味料の製造にも使用で
き、種々の料理にも随時使用できる。また、粉末をワン
カップ用パック製品とすることもできる。The sweetening agent of the present invention can also be used in the form of powder or concentrated aqueous solution. Among the powders, the granular ones are preferable. When used in the form of a concentrated aqueous solution, preservatives for food additives and other auxiliaries can be added. As described above, the present sweetener preparation is several tens to several tens times as much as sugar, depending on the amounts of thaumatin, stevia sweetener, sugar alcohol and sodium chloride.
Since it exhibits 0 times the sweetness, the amount used can be appropriately adjusted with respect to the desired sweetness, and is used as a low-calorie sweetener such as coffee, black tea, cocoa, etc. as well as juices, soft drinks, etc., These can be added directly when eating or drinking. It can also be added to canned products and bottled products. In addition, as a low-calorie sweetener for powdered or liquid instant products such as instant coffee, instant cocoa, concentrated juices, etc., the production of confectionery and breads, the production of pickles and boiled vegetables, sauces, soups, dashi and seasonings. It can also be used for food preparation and can be used for various dishes at any time. The powder can also be used as a one-cup pack product.
【００１８】また、本発明の別の観点によれば、糖アル
コールの粒子の表面を、所定濃度の食塩水で浸潤させ、
次いで、ソーマチン及びステビア甘味物質の粉末を糖ア
ルコールの結晶粒子表面に付着させ、乾燥して顆粒状に
形成する上記低カロリー甘味製剤の製造方法が提供され
る。これは、糖アルコールの粒子表面を水などで浸潤さ
せ、この部分に高感度甘味料の粉末を均一に付着するこ
とにより、嵩比重0.60以上の粉粒又は顆粒を製造できる
ことを見出し、これにより重質で自由流動性の粉粒又は
顆粒を製造できる。According to another aspect of the present invention, the surface of the sugar alcohol particles is infiltrated with a saline solution having a predetermined concentration,
Next, there is provided a method for producing the above-mentioned low-calorie sweetening preparation, in which powders of thaumatin and stevia sweetening substance are attached to the surfaces of sugar alcohol crystal particles and dried to form granules. This is because it was found that powder particles or granules having a bulk specific gravity of 0.60 or more can be produced by infiltrating the surface of sugar alcohol particles with water or the like and uniformly adhering the powder of the high-sensitivity sweetener to this portion, and thereby, Quality, free-flowing granules or granules can be produced.
【００１９】本発明において用いられる糖アルコール
は、粒子形状、特に結晶性の粒子形状のものが好まし
い。また、糖アルコールの粒子は、平均粒径１００〜１
０００μｍが好ましく、より好ましくは２００〜５００
μｍである。本発明におけるソーマチン及びステビア甘
味物質は、粉状のものが好ましく、その粒径は糖アルコ
ールの粒径と同じか又はそれ以下が好ましい。また糖ア
ルコールの粒子表面を浸潤させる際には、水、食塩水等
の水性溶液が好ましく、製造工程の簡便化より、食塩水
を用いることが好ましい。食塩水を用いる場合には、ソ
ーマチン及びステビア甘味物質の混合比、実際に用いる
重量等により、適宜濃度を調整することができる。The sugar alcohol used in the present invention preferably has a particle shape, particularly a crystalline particle shape. Further, sugar alcohol particles have an average particle size of 100 to 1
000 μm is preferable, and more preferably 200 to 500
μm. The thaumatin and stevia sweetening substance in the present invention is preferably powdery, and its particle size is preferably the same as or smaller than the particle size of sugar alcohol. Further, when the particle surface of the sugar alcohol is infiltrated, an aqueous solution such as water or saline is preferable, and saline is preferably used in order to simplify the production process. When saline is used, the concentration can be appropriately adjusted depending on the mixing ratio of thaumatin and stevia sweetening substance, the weight actually used, and the like.
【００２０】[0020]
【実施例】以下、本発明の低カロリー甘味製剤及びその
製造方法の実施例を説明する。 実験例１ 市販の双軸練合機（１リットル）を用い、ソーマチン１
重量部（２ｇ）の粉末（１００メッシュ、目開き：１４
７μｍ、ＪＩＳ規格）に対してステビア甘味物質１５重
量部（３０ｇ）の粉末（１００メッシュ、目開き：１４
７μｍ、ＪＩＳ規格）を加えて高感度甘味料を配合し
た。EXAMPLES Examples of the low-calorie sweetening preparation of the present invention and the method for producing the same will be described below. Experimental Example 1 Using a commercially available twin-screw kneader (1 liter), thaumatin 1
Weight part (2 g) of powder (100 mesh, opening: 14)
7 μm, JIS standard) Stevia sweet substance 15 parts by weight (30 g) powder (100 mesh, opening: 14)
7 μm, JIS standard) was added to formulate a high-sensitivity sweetener.
【００２１】そして、３％の塩化ナトリウム溶液を１５
ｍｌ調製し、糖アルコールとしてエリスリトールの平均
粒径２００μｍ粒径の結晶性粒子に、塩化ナトリウム溶
液を滴下し、糖アルコールの粒子表面を浸潤させた。そ
の後、上記で配合した高感度甘味料を加えて糖アルコー
ルの粒子表面に付着させ、約６０℃、３０分間、通気乾
燥して、顆粒状の甘味製剤を製造した。この顆粒状の甘
味製剤は、粒度分布幅が狭く（５００μｍ残：０％、１
００μｍ通：２〜３％）、平均粒径が２５０μｍ程度の
均一な顆粒が得られた。Then, add 3% sodium chloride solution to 15
ml was prepared, and sodium chloride solution was added dropwise to crystalline particles of erythritol having a mean particle size of 200 μm as a sugar alcohol to infiltrate the particle surface of the sugar alcohol. Then, the high-sensitivity sweetener blended as described above was added and attached to the surface of the sugar alcohol particles, and dried by aeration for 30 minutes at about 60 ° C. to produce a granular sweet preparation. This granular sweetener has a narrow particle size distribution (500 μm residue: 0%, 1
(Thickness: 00 μm: 2-3%), and uniform granules having an average particle diameter of about 250 μm were obtained.
【００２２】この甘味製剤のショ糖５ｇ相当量を、水１
００ｃｃに加えて、合計18人のパネラーにより甘味質に
関する官能テスト（順序法）を実施した。また、高感度
甘味料の甘味質の改善における相乗効果を確認するため
に、比較例１〜２として、高感度甘味料に糖アルコール
のみを加えた場合（比較例１）と、塩化ナトリウムのみ
を加えた場合（比較例２）とについても官能テストを実
施した。その結果を表１に示す。なお、この場合のカロ
リー消費量は、同じ甘味度の砂糖の１／２５０であっ
た。An amount of sucrose equivalent to 5 g of this sweetening preparation was added to water 1
In addition to 00 cc, a total of 18 panelists conducted a sensory test for sweetness (sequential method). In addition, in order to confirm the synergistic effect in improving the sweetness of the high-sensitivity sweetener, as Comparative Examples 1 and 2, the case where only sugar alcohol was added to the high-sensitivity sweetener (Comparative Example 1) and only sodium chloride was added. A sensory test was also conducted for the case of addition (Comparative Example 2). The results are shown in Table 1. The calorie consumption in this case was 1/250 of that of sugar having the same sweetness.
【００２３】[0023]
【表１】 [Table 1]
【００２４】実験例２〜３ 糖アルコールとしてキシリトール又はマルチトールを用
いた以外は、上記実験例１と同様に顆粒状の甘味製剤を
製造した。この甘味製剤について、上記実験例１と同様
に官能テストを実施した。また、高感度甘味料の甘味質
の改善における相乗効果を確認するために、比較例３〜
６として、高感度甘味料に糖アルコールのみを加えた場
合（比較例３、５）と、塩化ナトリウムのみを加えた場
合（比較例４、６）とについても官能テストを実施し
た。その結果を表２〜３に示す。Experimental Examples 2 to 3 Granular sweet preparations were produced in the same manner as in Experimental Example 1 except that xylitol or maltitol was used as the sugar alcohol. This sweet preparation was subjected to a sensory test in the same manner as in Experimental Example 1 above. Moreover, in order to confirm the synergistic effect in improving the sweetness quality of the high-sensitivity sweetener, Comparative Examples 3 to
As No. 6, sensory tests were conducted for the case where only the sugar alcohol was added to the high-sensitivity sweetener (Comparative Examples 3 and 5) and the case where only sodium chloride was added (Comparative Examples 4 and 6). The results are shown in Tables 2-3.
【００２５】[0025]
【表２】 [Table 2]
【００２６】[0026]
【表３】 [Table 3]
【００２７】表１〜３から明らかなように、実験例１に
おいては、甘味質の改善が顕著に認められた。一方、糖
アルコール又は塩化ナトリウムのいずれかを添加しない
場合には、甘味質は、ほとんど改善されなかった。ま
た、各実験例におけるショ糖５ｇ相当量から、甘味度が
非常に高いことが分かった。さらに、各実験例において
は、下痢様の症状は全く認められなかった。 実験例４ 実験例１における甘味製剤において、ソーマチン１重量
部に対してステビア甘味物質の添加量を０．５重量部〜
１７０重量部まで種々変化させた場合の甘味質の改善効
果を確認した。その結果を表４に示す。As is clear from Tables 1 to 3, in Experimental Example 1, the sweetness quality was remarkably improved. On the other hand, the sweetness was hardly improved when neither sugar alcohol nor sodium chloride was added. Moreover, it was found from the amount of sucrose equivalent to 5 g in each experimental example that the degree of sweetness was extremely high. Further, in each experimental example, no diarrhea-like symptom was observed. Experimental Example 4 In the sweet preparation according to Experimental Example 1, the addition amount of the stevia sweetening substance was 0.5 parts by weight to 1 part by weight of thaumatin.
The effect of improving the sweetness quality when variously changed up to 170 parts by weight was confirmed. The results are shown in Table 4.
【００２８】[0028]
【表４】 [Table 4]
【００２９】表４において、試料４ｂ〜４ｄにおいて
は、本発明の範囲内のステビア甘味物質量であり、甘味
質が顕著に改善されていることが確認された。 実験例５ 実験例１における甘味製剤において、糖アルコールであ
るエリスリトールの量を、ソーマチン及びステビア甘味
物質の混合物１重量部に対して、２０重量部〜１６０重
量部まで種々変化させた場合の甘味質の改善効果を確認
した。その結果を表５に示す。In Table 4, it was confirmed that in Samples 4b to 4d, the amount of stevia sweetening substance was within the range of the present invention, and the sweetness quality was remarkably improved. Experimental Example 5 In the sweet preparation according to Experimental Example 1, the sweetness when the amount of erythritol, which is a sugar alcohol, was variously changed from 20 parts by weight to 160 parts by weight with respect to 1 part by weight of the mixture of thaumatin and stevia sweetening substance. The improvement effect was confirmed. The results are shown in Table 5.
【００３０】[0030]
【表５】 [Table 5]
【００３１】表５において、試料５ｂ〜５ｄにおいて
は、本発明の範囲内のエリスリトールの量であり、甘味
質が顕著に改善されていることが確認された。また、試
料５ａ及び５ｅにおいては、本発明の範囲外のエリスリ
トール量であり、甘味質はあまり改善されていないこと
がわかる。 実験例６ 実験例１における甘味製剤において、塩化ナトリウムの
添加量を、ソーマチン１重量部に対して、０．０００５
重量部〜１５重量部まで種々変化させた場合の甘味質の
改善効果を確認した。その結果を表６に示す。In Table 5, it was confirmed that in Samples 5b to 5d, the amount of erythritol was within the range of the present invention, and the sweetness quality was remarkably improved. Further, in Samples 5a and 5e, the amount of erythritol was outside the range of the present invention, and it was found that the sweetness quality was not improved so much. Experimental Example 6 In the sweet preparation of Experimental Example 1, the amount of sodium chloride added was 0.0005 with respect to 1 part by weight of thaumatin.
The effect of improving the sweetness quality was confirmed when various amounts were changed from 15 parts by weight to 15 parts by weight. Table 6 shows the results.
【００３２】[0032]
【表６】 [Table 6]
【００３３】表６において、試料６ｂ〜６ｄにおいて
は、本発明の範囲内の塩化ナトリウムの量であり、甘味
質が顕著に改善されていることが確認された。また、試
料６ａ及び６ｅにおいては、本発明の範囲外の塩化ナト
リウム量であり、甘味質はあまり改善されていないこと
がわかる。 実施例１ 実験例１の顆粒を１００％天然オレンジ果汁に添加し
（果汁２００ｃｃに対して顆粒０．１ｇ）、１８人のパ
ネラーによる官能テストを実施した結果、甘味質は３段
階評価（優・良・可）で、「優」との評価（１２人：有
意差あり）を得た。 実施例２ 実験例２の顆粒を１００％天然オレンジ果汁に添加し
（果汁２００ｃｃに対して顆粒０．１ｇ）、１８人のパ
ネラーによる官能テストを実施した結果、甘味質は３段
階評価（優・良・可）で、「優」との評価（１３人：有
意差あり）を得た。 実施例３ 実験例３の顆粒を１００％天然オレンジ果汁に添加し
（果汁２００ｃｃに対して顆粒０．１ｇ）、１８人のパ
ネラーによる官能テストを実施した結果、甘味質は３段
階評価（優・良・可）で、「優」との評価（１１人：有
意差あり）を得た。 実施例４ 実験例１の顆粒を１００％天然リンゴ果汁に添加し（果
汁２００ｃｃに対して顆粒０．１ｇ）、１８人のパネラ
ーによる官能テストを実施した結果、甘味質は３段階評
価（優・良・可）で、「優」との評価（１２人：有意差
あり）を得た。 実施例５ 実験例２の顆粒を１００％天然リンゴ果汁に添加し（果
汁２００ｃｃに対して顆粒０．１ｇ）、１８人のパネラ
ーによる官能テストを実施した結果、甘味質は３段階評
価（優・良・可）で、「優」との評価（１２人：有意差
あり）を得た。 実施例６ 実験例３の顆粒を１００％天然リンゴ果汁に添加し（果
汁２００ｃｃに対して顆粒０．１ｇ）、１８人のパネラ
ーによる官能テストを実施した結果、甘味質は３段階評
価（優・良・可）で、「優」との評価（１３人：有意差
あり）を得た。 実施例７ 実験例１の顆粒を紅茶に添加し（紅茶２００ｃｃに対し
て顆粒０．１ｇ）、１８人のパネラーによる官能テスト
を実施した結果、甘味質は３段階評価（優・良・可）
で、「優」との評価（１２人：有意差あり）を得た。 実施例８ 実験例２の顆粒を紅茶に添加し（紅茶２００ｃｃに対し
て顆粒０．１ｇ）、１８人のパネラーによる官能テスト
を実施した結果、甘味質は３段階評価（優・良・可）
で、「優」との評価（１３人：有意差あり）を得た。 実施例９ 実験例３の顆粒を紅茶に添加し（紅茶２００ｃｃに対し
て顆粒０．１ｇ）、１８人のパネラーによる官能テスト
を実施した結果、甘味質は３段階評価（優・良・可）
で、「優」との評価（１１人：有意差あり）を得た。 実施例１０ 実験例１の顆粒を使用したプリンを製造し（プリン１０
０ｇ中に顆粒０．１ｇ）、１８人のパネラーによる官能
テストを実施した結果、甘味質は３段階評価（優・良・
可）で、「優」との評価（１１人：有意差あり）を得
た。 実施例１１ 実験例２の顆粒を使用したプリンを製造し（プリン１０
０ｇ中に顆粒０．１ｇ）、１８人のパネラーによる官能
テストを実施した結果、甘味質は３段階評価（優・良・
可）で、「優」との評価（１１人：有意差あり）を得
た。 実施例１２ 実験例３の顆粒を使用したプリンを製造し（プリン１０
０ｇ中に顆粒０．１ｇ）、１８人のパネラーによる官能
テストを実施した結果、甘味質は３段階評価（優・良・
可）で、「優」との評価（１２人：有意差あり）を得
た。In Table 6, it was confirmed that in Samples 6b to 6d, the amount of sodium chloride was within the range of the present invention, and the sweetness quality was remarkably improved. In addition, in Samples 6a and 6e, the amount of sodium chloride is outside the range of the present invention, and it can be seen that the sweetness quality is not improved so much. Example 1 The granules of Experimental Example 1 were added to 100% natural orange juice (0.1 g of granules per 200 cc of juice), and a sensory test was carried out by 18 panelists. It was evaluated as "excellent" (12 people: there is a significant difference) with "Good / Fair". Example 2 The granules of Experimental Example 2 were added to 100% natural orange juice (0.1 g of granules per 200 cc of juice), and a sensory test was carried out by 18 panelists. The result was “Good” and “Good” (13 people: significant difference). Example 3 The granules of Experimental Example 3 were added to 100% natural orange juice (0.1 g of granules per 200 cc of juice), and a sensory test was carried out by 18 panelists. The result was “Good” and “Good” (11 people: significant difference). Example 4 The granules of Experimental Example 1 were added to 100% natural apple juice (0.1 g of granules per 200 cc of juice), and a sensory test was carried out by 18 panelists. It was evaluated as "excellent" (12 people: there is a significant difference) with "Good / Fair". Example 5 The granules of Experimental Example 2 were added to 100% natural apple juice (0.1 g of granules per 200 cc of juice), and a sensory test was conducted by 18 panelists. It was evaluated as "excellent" (12 people: there is a significant difference) with "Good / Fair". Example 6 The granules of Experimental Example 3 were added to 100% natural apple juice (0.1 g of granules per 200 cc of juice), and a sensory test was carried out by 18 panelists. The result was “Good” and “Good” (13 people: significant difference). Example 7 The granules of Experimental Example 1 were added to black tea (0.1 g of granules per 200 cc of black tea), and a sensory test was carried out by 18 panelists. As a result, the sweetness quality was evaluated in three grades (excellent, good, acceptable).
Then, an evaluation of “excellent” (12 persons: significant difference) was obtained. Example 8 The granules of Experimental Example 2 were added to black tea (0.1 g of granules per 200 cc of black tea), and a sensory test was carried out by 18 panelists. As a result, the sweetness quality was evaluated in three grades (excellent, good, acceptable).
The evaluation was “excellent” (13 persons: significant difference). Example 9 The granules of Experimental Example 3 were added to black tea (0.1 g of granules per 200 cc of black tea), and a sensory test was carried out by 18 panelists. As a result, the sweetness was evaluated on a three-point scale (excellent, good, acceptable).
Then, an evaluation of “excellent” (11 persons: significant difference) was obtained. Example 10 A pudding using the granules of Experimental Example 1 was prepared (pudding 10
As a result of a sensory test conducted by 18 panelists with 0.1 g of granules in 0 g), the sweetness quality was evaluated in 3 grades (excellent, good, good.
It was evaluated as “excellent” (11 people: there is a significant difference). Example 11 A pudding using the granules of Experimental Example 2 was prepared (pudding 10
As a result of a sensory test conducted by 18 panelists with 0.1 g of granules in 0 g), the sweetness quality was evaluated in 3 grades (excellent, good, good.
It was evaluated as “excellent” (11 people: there is a significant difference). Example 12 A pudding using the granules of Experimental Example 3 was prepared (Purin 10
As a result of a sensory test conducted by 18 panelists with 0.1 g of granules in 0 g), the sweetness quality was evaluated in 3 grades (excellent, good, good.
It was evaluated as “excellent” (12 persons: significant difference).
Claims (5)
コール及び塩化ナトリウムからなり、 ソーマチン１重量部に対して、ステビア甘味物質が１〜
１５０重量部及び塩化ナトリウムが０．００１〜１０重
量部、 ソーマチンとステビア甘味物質との混合物１重量部に対
して、糖アルコールが２〜９重量部配合されてなる低カ
ロリー甘味製剤。1. A composition comprising thaumatin, stevia sweetener, sugar alcohol and sodium chloride, wherein 1 part by weight of thaumatin contains 1 to 1 stevia sweetener.
150 parts by weight and 0.001 to 10 parts by weight of sodium chloride, and 2 to 9 parts by weight of a sugar alcohol to 1 part by weight of a mixture of thaumatin and a stevia sweetening substance, a low-calorie sweetening preparation.
トール、マルチトール、エリスリトール及びマルトトラ
イトールからなる群から選ばれる請求項１記載の低カロ
リー甘味製剤。2. The low-calorie sweetener preparation according to claim 1, wherein the sugar alcohol is selected from the group consisting of xylitol, sorbitol, maltitol, erythritol and maltotriitol.
トール又はエリスリトールである請求項２記載の低カロ
リー甘味製剤。3. The low-calorie sweetener preparation according to claim 2, wherein the sugar alcohol is xylitol, maltitol or erythritol.
の食塩水で浸潤させ、次いで、ソーマチン及びステビア
甘味物質の粉末を糖アルコールの粒子表面に付着させ、
乾燥して顆粒状に形成することを特徴とする請求項１記
載の低カロリー甘味製剤の製造方法。4. The surface of sugar alcohol particles is infiltrated with a saline solution having a predetermined concentration, and then thaumatin and stevia sweetener powder are attached to the surface of the sugar alcohol particles,
The method for producing a low-calorie sweetened preparation according to claim 1, which is dried to form a granular form.
〜１０００μｍの大きさの結晶性粒子からなる請求項４
記載の低カロリー甘味製剤の製造方法。5. The sugar alcohol particles have an average particle size of 100.
5. Crystalline particles having a size of ˜1000 μm.
A method for producing the low-calorie sweetening preparation described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6231821A JP2783764B2 (en) | 1994-09-27 | 1994-09-27 | Low-calorie sweet preparation and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6231821A JP2783764B2 (en) | 1994-09-27 | 1994-09-27 | Low-calorie sweet preparation and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0889207A true JPH0889207A (en) | 1996-04-09 |
| JP2783764B2 JP2783764B2 (en) | 1998-08-06 |
Family
ID=16929552
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6231821A Expired - Fee Related JP2783764B2 (en) | 1994-09-27 | 1994-09-27 | Low-calorie sweet preparation and method for producing the same |
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| Country | Link |
|---|---|
| JP (1) | JP2783764B2 (en) |
Cited By (29)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10304829A (en) * | 1997-05-08 | 1998-11-17 | Mitsubishi Chem Corp | Premix for low-caloric dessert food |
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-
1994
- 1994-09-27 JP JP6231821A patent/JP2783764B2/en not_active Expired - Fee Related
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