JPH0889207A - Low-caloric sweetened preparation and its production - Google Patents

Abstract

PURPOSE: To obtain the subject sweetening preparation having no adverse effects due to use of a sugar alcohol etc. as a large amount of vehicle, and improved in sweetening quality. CONSTITUTION: This sweetening preparation comprises l pt.wt. of thaumatin, 1-150 pts.wt. of a stevia sweetener, 2-9 pts.wt., per pt.wt. of the thaumatln plus stevia sweetener, of a sugar alcohol, and 0.001-10 pts.wt. of sodium chloride.

Description

Detailed Description of the Invention

[0001]

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]

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.

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.

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.

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.

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]

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.

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.

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.

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.

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.

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.

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.

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.

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] 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.

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.

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.

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]

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.

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.

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]

[Table 1]

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]

[Table 2]

[0026]

[Table 3]

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]

[Table 4]

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]

[Table 5]

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]

[Table 6]

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)

[Claims] 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. 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. 3. The low-calorie sweetener preparation according to claim 2, wherein the sugar alcohol is xylitol, maltitol or erythritol. 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. 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.