JPS5945848A - Novel natural sweetener - Google Patents

Abstract

PURPOSE:A natural sweetener similar to sugar, not leaving bitterness, astrigency, and aftertaste, comprising stevioside containing rebaudioside A and rebaudioside C in a specific ratio. CONSTITUTION:Dried leaves of new cultivar of stevia containing 1.5-7 times as much rebaudioside A as stevioside and 0.1-0.4 as much rebaudioside C are extracted with water or a water-containing solvent, the prepared extracted solution is optionally brought into contact with a cation exchange resin and an anion exchange resin to remove ionic impurities, the solution is adsorbed on an absorption resin, eluted with a hydrophilic solvent, and the elute is concentrated to give a natural sweetener.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a stevia natural sweetener that has a high content of rebaudioside A and a low content of rebaudioside C relative to stevioside among sweet components contained in stevia. It is something.

Stevia is a perennial plant of the Asteraceae family that is native to Paraguay in South America, and its scientific name is Stevia Rebaudiana Ber.
ton i). Stevia is 300 times more powerful than sugar1
It is cultivated to extract this sweet component and use it as a natural sweetener.

Sweet components of stevia include stevioside (C83H6o018, molecular weight 804, molecular weight 804) having the following structural formula, and rebaudioside A (C44H7oO) having the following structural formula.
23, molecule ii966) α] and rebaudioside C (C4
4H7o022, molecule = 95o, also called dulcoside B], rebaudioside D=E, dulcoside A, etc. are known. In the commonly cultivated stevia variety, stevioside is the main sweetening component, and the content of rebaudioside A is 10% of that of stevioside.
The content of rebaudioside C is slightly lower than that (see Figure 4), but some varieties do not contain rebaudioside FA and C.

Stevioside is used in the food industry as a natural sweetener because it is 300 times sweeter than sugar. Its sweet taste is relatively similar to sugar, but it has the disadvantage of leaving an unpleasant aftertaste such as bitterness. In addition, Rebau de Iosai FC has the disadvantage that it is only 40 to 60 times as sweet as sugar, and its sweetness is strongly astringent. Therefore, it is not preferable to contain large amounts of stevioside and rebaudioside C as a sweetener. On the other hand, Rebaudiocys I:A is 1.3 of stevioside.
It has ~1.5 times the sweetness, and its sweetness is similar to sugar, mild and does not leave any unpleasant sensation.

Therefore, this inventor has developed a method that has a high content of Rebaudiocys MA, Stebiocys I: and Rebaudiocys FC.
The idea was to create a sweetener with a low content of It is already known that stevioside in a stevio extract can be removed to some extent by methods such as crystallization. By removing stevioside in this way, it is possible to obtain a sweetener having a low stevioside content and a relatively high rebaudioside A content as a mother liquor. However, rebaudioside C could not be removed even if attempts were made to remove it by crystallization using various solvents.

That's all, as mentioned above (if stevioside was removed by straining, the content of rebaudioside C in the mother liquor would increase relatively, and the quality of sweetness would even deteriorate. Impurities with poor taste other than Dioside C were also concentrated in the mother liquor, adversely affecting the quality of sweetness.

In order to improve the above-mentioned drawbacks, the inventor first attempted to improve the variety of Stevia. They succeeded in cultivating a new variety that contains rebaudiocyde FA 1.5 times or more and rebaudiocyoI:C less than 1 times as much as stevioside. This invention was completed by confirming that a sweetener containing 15 times or more of A and 1 time or less of rebaudioside C could be obtained.

That is, this invention provides stevioside with 15
This is a new natural sweetener made of stevia extract, characterized by containing 1 times as much rebaudioside A and less than 1 times as much rebaudioside C.

The breeding process of the new Stevia variety used in this invention is as follows.

From January 1974 to January 1974] In February, seeds of stevia, which has a content of rebaudiocya 1A (6/10 of that of stevioside), were added to Morita Chemical Industry Co., Ltd.'s Niimi Plant in Ashimi, Niimi City, Okayama Prefecture. The seeds were artificially hybridized in early March 1980 (they were sown in a plastic greenhouse at the same place, and in May of the same year, the seedlings that germinated and grew were transplanted to the field, and eventually grew. Seedlings with large, well-branched leaves were selected and their sweet component content was investigated. Seedlings containing rebaudioside A to stevioside at a ratio of 1:1 or more were selected and designated as SF 1.

SF□ was propagated by cuttings, artificially crossed in a plastic greenhouse from October to December of the same year, and the obtained seeds were sown in a plastic greenhouse for raising seedlings in February 1980, and in late April of the same year. The seedlings were transplanted to a field, and the sweet component content was examined, and seedlings containing 1:1.5 or more of rebaudiocya FA to stevioside were selected and designated as a new variety SF 2.

SF 2 was propagated by cuttings, overwintered, and the overwintered stocks were multiplied from October 1st, and the sweet component content of each 100 plants was
Upon investigation, the ratio of rebaudioside A to stevioside was 1:15 to 255, and that of rebaudioside C.
It was found that 1=03-04.

To obtain the sweetener of the present invention, the above-mentioned new variety of Stevia is first extracted with water or a water-containing solvent. The extract can then be concentrated as it is, or if necessary, ionic impurities can be removed using a cation exchange resin and an anion exchange resin, followed by adsorption with an adsorption resin, and the eluate can be concentrated by elution with a hydrophilic solvent. In addition, conventional purification methods such as decolorization can be applied as appropriate.

Other sweeteners, diluents, etc. can be added to the resulting sweetener.

In addition, Rebaudiosai FA in the sweetener of this invention
It is desirable that the content of stevia is as high as possible, and there is no particular upper limit, but in reality, the content of stevia obtained by extraction and purification from stevia is about 1 Nia compared to stevioside. Furthermore, it is desirable that the content of rebaudiocyde FC be as low as possible, and although there is no particular lower limit, in practice, what can be obtained by extraction and purification from stevia is generally up to about 1:0.1 of stevioside.

Next, this invention will be explained with reference to examples, and the effects of this invention will be clarified from comparative examples and test examples.

Examples 1 to 3 Dried leaves A (contains stevioside 36%, rebaudioside pH 56%, rebaudioside gc 1.1%, Example 1) and dry leaves B (stevioside 2.9%, rebaudioside) of the new Stevia variety SF 2 A5.8%, rebaudioside C 0.9%, Example 2] and dried leaf C (stevioside 2.4%, rebaudioside A)
6.0%, Rebaudioside C0.9%, Example 3] were extracted several times with 10 to 20 times the amount of water until the sweetness was no longer felt, and the extract was extracted with cations. Replacement resin (Amberlite IR-120B) 100ml
and a column packed with 100 ml of anion exchange resin (Duolite A-4).
The sweet components were adsorbed through a column packed with , and after thorough washing with water, the mixture was eluted with 300 ml of methanol. The eluate is concentrated under reduced pressure and dried to obtain a white powder. The analysis results of the powder are shown in the table below. In addition, in the table below, ST is stevioside, RA is rebaudioside A, and RC is rebaudioside C.

Comparative Example 1 Dried leaves of a native variety of Stevia from Shibushi-cho, Soo-gun, Kagoshima Prefecture (stevioside 762%, rebaudioside A2.
7%, Rebaudioside C1.2%] in Examples 1 to 3
Extract and work up in the same manner as above to obtain a white powder.

Comparative Example 2 The same dried leaves as in Comparative Example 1 were extracted and treated with resin in the same manner as in Examples 1 to 3, the eluate was concentrated to 30 ml, and the
Crystals (mainly stevioside) precipitated after standing for 0 hours are removed, and the mother liquor is concentrated and dried under reduced pressure to obtain a pale yellow powder.

The analysis results of the powder of Comparative Example 1, the crystals of Comparative Example 2, and the pale yellow powder are shown in the table below.

Analysis method Thin layer chromato scanner method Model used Shimabara chromato scanner 910 type thin layer plate Merck silica gel plate 0F254 Developing solvent Chloroform: methanol: water = 30:2
0:4 Color former 50% sulfuric acid measurement method Reflection zigzag scanning Jung method measurement wavelength 35
0 nm Scan speed: 20 min/min Figures 1 to 5 show graphs obtained by analyzing the powders of Examples 1 to 3 and Comparative Examples 1 and 2, respectively.

Test Example 1 The powders of Examples 1 to 3 and Comparative Example 1.2 were added to 04% water FJ.
The liquid was tested for bitterness by a two-point comparison method by 10 panelists, and the following results were obtained. Note that the numbers indicate the number of people.

Test Example 2 The powders of Examples 1 to 3 and Comparative Examples 1.2 were tested for astringency using the same method as Test Example 1, and the following results were obtained.

Test Example 3 The sweetness quality of the powders of Examples 1 to 3 and Comparative Examples 1.2 was tested by the same method as Test Example 1, and the following results were obtained.

From the above results, it can be seen that the sweetener of the present invention is superior to the sweetener obtained from the extraction of native varieties of Stevia, and the sweetener obtained from it with a relatively high rebaudioside content excluding Steviocy yy2. Recognize.

[Brief explanation of the drawing]

1 to 5 show the analysis results of the powders obtained in Examples 1 to 3 and Comparative Examples 1 and 2, respectively. In each figure, ST indicates the peak of stevioside, RA indicates the peak of rebaudioside FA, and RC indicates the peak of rebaudioside C. Patent Applicant: Morita Chemical Industry Co., Ltd. Representative: Patent Attorney Mae Yamaboshi (and 1 other person) Figure 1 Figure 3 Figure 4 Figure 5

Claims (1)

[Claims] A new natural sweetener made of stevia extract, characterized by containing 15 times or more of rebaudioside A and 1 times or less of rebaudioside C compared to stevia extract.