JPS5959173A - Preparation of granule or cube of sweetener - Google Patents

Abstract

PURPOSE:To obtain easily handleable granules or cubes of a sweetener containing aspartame and having low calorific value and improved defects of the physical properties of aspartame. CONSTITUTION:Powdery aspartame is mixed with one or more powdery vehicle selected from sugars, dextrin, sugar alcohols, polysaccharides, cellulose derivatives, low-calorific polysaccharides, acids, proteins, hydrolyzed proteins, and salts, etc. The powdery mixture is granulated or formed by conventional method using 1-20wt%, based on the mixture, of a solution or slurry of aspartame as a binder, to obtain the final product containing 0.3-50wt% of aspartame.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides α-L-7 subaltyl-monophenylalanine methyl ester (hereinafter referred to as "aspartame").
The present invention relates to a method for producing easy-to-handle sweetener granules or cubes that are low in calories and have improved physical properties of aspartame bulk powder.

The raw powder of aspartame is generally fine needle-shaped crystals, has a large specific volume, and is easily scattered. Further? What about the dispersibility and solubility in water? Very low. For this reason, when used in the raw powder state, it will sludge, and when melted, it will form so-called porridges, exhibiting physical properties that are difficult to dissolve. Therefore, there are various restrictions on the use of raw powders such as sucrose as sweeteners.

Furthermore, aspartame has a sweetness level as high as about 200 times that of sucrose (the degree of sweetness varies depending on the concentration or the coexisting substances). On a weight basis, it is said that the same sweetness as sucrose can be obtained by using approximately 17,200 ml of sucrose.For example, when used as a raw powder as a table sweetener, only a minute amount of sucrose is needed. It will have to be measured. Therefore, it is essentially e-aspartame powder,
For example, there are situations in which it is almost impossible to make delicate adjustments to the sweetness level of coffee, tea, etc.

As a method to overcome various restrictions when using aspartame for tabletop use as mentioned above, for example, there is a method of making it into tablets together with excipients, lubricants, etc. to always obtain a constant usage amount. is proposed.

In addition, attempts to improve solubility and dispersibility include making effervescent tablets by coexisting sodium bicarbonate and a suitable neutralizing agent in the above tablets, and replacing aspartame with -H dextrin, etc. The edible bulking agent is dissolved in one part of water or made into a slurry, and then dried by heating, mainly by spray drying.

Although these methods hinder the practical use of aspartame, for example, in the case of tablets, it is inconvenient to adjust the sweetness level to suit individual tastes, and they are also difficult to use in edible bulk preparations. This method involves dissolving aspartame, which has poor solubility and dispersibility, or forming a slurry, and then drying it. In addition, it may cause many troubles in the process such as foaming phenomenon.
It is expected that aspartame will decompose due to heat during the drying process such as spray drying, resulting in the decomposition of the diketopiperazine derivative, which is non-toxic and completely safe, but has no sweet taste, resulting in a loss of sweetness. In addition, it is necessary to evaporate a relatively large amount of water, and such method 1 is disadvantageous in terms of energy and has to bear a certain burden in terms of cost.

On the other hand, sucrose, glucose, fructose and other sugars, sugar alcohols such as sorbitol and maltitol, and starch sugars are satisfactory in terms of sweetness, but they do not necessarily have a high degree of sweetness and are therefore high in calories, making them difficult to diet. Even if they are unsatisfactory as sweeteners, or even if they have low potency, such as maltitol, they have problems such as low sweetness and difficulty in obtaining a punchy sweet taste.

In view of the problems that aspartame and other sweeteners have, the inventors of the present invention have developed a low-power q. As a result of intensive studies to obtain sweetener grains or cubes that are fully satisfactory in terms of sweetness level and sweetness quality, we have found that powdered excipients, monosaccharides, sugar alcohols, starch sugars, and The present invention has been completed based on the knowledge that the above problems can be solved by combining aspartame and aspartame aqueous solution or slurry as a binder.

That is, the present invention provides a method for producing sweetener granules or cubes, which comprises granulating or molding a powdered excipient alone or in combination with aspartame and using aspartame solution or slurry as a binder. It is.

In the present invention, a powdered excipient is used, and excipients include sugar, dextrin, sugar alcohol, polysaccharide, cellulose derivative, low calorie polysaccharide, acid, protein, Protein hydrolysates, salts, etc. are not particularly limited in type. Sucrose, lactose, dextrin, sorbitol, maltitol, etc. are preferable in terms of sweetness and flavor.

Granulation or Molding 1 In this case, a powdered excipient may be used alone or in combination with powdered aspartame. When using aspartame in combination, the amount of aspartame powder added to the excipient depends on the type of excipient used, the sweetness magnification of the desired sweetener, and the amount of aspartame used as a binder. Although it varies, the general rule is that the weight ratio of aspartame in the final product is 0.3.
-50% by weight. The aspartame solution or slurry used as a binder is not limited by concentration, temperature, etc., as long as aspartame is added to water, alcohol, or other solvent, and all or at least part of the aspartame is dissolved. , available. In addition, in this aspartame solution or slurry, e-dextrin, gelatin,
Components such as cams and flavor substances may also be present.

The amount of binder added is about 1 to 20 parts per ton of powder raw material, but this amount functions as a binder and has the effect of increasing or enhancing the sweetness due to aspartame. For example, in the conventional method, a loss of sweetness is expected due to heating aspartame with a large amount of water at a high temperature or for a long time, which requires dissolving a large amount of excipients. In the method of the present invention, sweetness loss can be significantly reduced.

For granulation, any method can be used as long as it is a granulation method for powder raw materials, and the method should be selected depending on the desired shape, size, strength, etc. of the granules. For example, extrusion Granulation, fluidized granulation, stirring granulation or compression granulation methods are preferred.

Extrusion granulation is a method in which a binder is added to one raw material powder and the mixture is extruded through holes of a certain size in a mesh or die.

The amount of binder varies depending on conditions such as the type of powder, but
In the case of the present invention, 2 to 10 inches is optimal.

Fluidized granulation is a granulation method in which powder raw materials are made to flow in a fluidized bed using air, and moisture is added to this to generate an appropriate amount of nuclei and at the same time grow the particles themselves. It is possible to adjust the amount of water depending on the properties and desired particle size. The optimum amount of binder for the present invention is 5-20%.

Agitation granulation is a method in which a small amount of binder (mainly water) is added to powdered raw materials while stirring and mixing, and the mixture is kneaded appropriately to form granules.

In the compression granulation method, the powder raw material is either left dry or moistened with a small amount of binder, compressed into tablets, and rolled into tablets (one method uses a roll compressor), and then crushed. This is a method of obtaining granules by sieving, and the binder can be omitted or the minimum amount used can be reduced to one.

The cube may be formed by any conventional method such as compression molding or molding, and the shape is not limited to a cubic shape, but may be a flat domino shape, a spherical shape, or any other desired shape. In this case, the powder raw material may be used as it is, or the powder raw material may be granulated and then molded.

The resulting sweetener granules or cubes are then optionally dried. The drying method is not particularly limited to one method, but it is preferable to use ventilation drying, vacuum drying, fluidized drying, and other methods at a temperature of 50C to 110U.

The sweetener granules or cubes obtained by the method 1 of the present invention have extremely high solubility and dispersibility compared to 1 aspartame bulk powder, are low in calories, and have good sweetness quality, so they are highly suitable as so-called tabletop sweeteners. Along with this, the manufacturing process t
There is little loss of sweetness in the oven, which reduces energy and cost.
Furthermore, since aspartame is added after being dissolved, it combines with excipients extremely uniformly, resulting in more uniform scattering of aspartame than when aspartame is used in powdered form. It is possible to obtain a product with no significant loss and without the risk of classification.

The present invention will be further explained below from Example 1.

Example 1 Aspartame 25F is dissolved in 80 y of 40C hot water, suspended and emulsified to form a slurry, and this is made into a slurry with 975% lactose.
2 t of the mixture was added and kneaded for about 10 minutes.

-9= State where aspartame slurry and lactose are sufficiently mixed. After this, the kneaded product is granulated using a basket-type extrusion granulator with a screen having a diameter of 1wnΦ, and then,
Drying L1 for 10 minutes using one trowel in a fluidized dryer with a hot air temperature of 80 U gave 9801 smooth granules with uniform particle size. These granules have a flavor level five times that of sugar and have a specific volume of approximately 20.60 tl.
``A product with very good solubility in hot water, 10 to 12 seconds, was obtained.Furthermore, there was almost no scattering of aspartame powder during drying.

Example 2 Dextrin powder 4875 was prepared by dissolving 1 part aspartame 1252 in 11 parts of 401Z" hot water as a binder.
9 was fluidized for about 30 minutes with hot air IVIA degree 60C,
Finish drying was carried out at 80C for 10 minutes to obtain smooth granules with a particle size of 300μ.

This granule product has 4 parts, the taste is 5 times that of sugar, and the relative volume is about 3.60.
It was extremely easy to dissolve, taking about 15 seconds to dissolve in hot water, and was easy to handle.

By spraying even a small amount of aspartame, it was uniformly dispersed in the product, and it also had good adhesion with excipients, resulting in less loss of aspartame.

Example 3 Granulated sugar 4910F Aspartame 907 One ribbon mixer was charged with granulated sugar 4910F. As a binder, an aspartame slurry obtained by stirring and emulsifying aspartame 909 and water 2502 in an emulsifier for 30 minutes was used. While thoroughly mixing the granulated sugar described above with a ribbon mixer, the binder was sprayed from one pressure nozzle. The rotation speed of the ribbon mixer was 70 rpm, and the spray amount was 50 rpm.
It was m1/min. After about 10 axioms were satisfied, cube molding was performed.

The cube molding machine consists of three parts: an inner frame with 144 voids of 10♂x+o% x depth of 13%, a press die for carving the middle frame, and a lower plate that receives the press die and the middle frame. A material that can be filled, molded, and discharged was used.

After this cube molding at this tiered vacuum dryer 1
This was dried at 60C for 2 hours to obtain aspartame cubes with excellent solubility.

Example 4 Coffee spray-dried powder 3000 kg Aspartame 75 kg Coffee spray-dried powder 3
000 kf was granulated using a fluidized granulator FL-40.

The manufacturing conditions include an inlet air temperature of 60C in the granulation process;
In the drying process, the inlet air temperature was 80 r for 20 minutes. As the binder, aspartame slurry was prepared by adding aspartame 752V and 4509 water and thoroughly mixing the mixture, and in the granulation process, the fluid powder was sprayed and granulated.

The product obtained by this manufacturing method 1 is granulated by granulation, and not only has the physical properties of the powder been improved, but it has also been improved by [1] more than the spray-dried powder, and the sweetness has been improved. Therefore, it has particularly excellent properties for iced coffee.

In addition, the coffee granules made using this manufacturing method require sweetness.
- Since it does not require sugar or excipients in low-sweetener preparations, there is no problem with calories derived from excipients, etc., and it has the excellent feature that excipients etc. do not affect the taste. .

Patent applicant: Ajinomoto Co., Inc. -13-

Claims (1)

[Claims] 1. A powdered excipient alone or in combination with α-L-7subarthyl-1-phenylalanine methyl ester, and α-L-7-subartyl-1-phenylalanine methyl ester as a binder;
A method for producing sweetener grains or cubes, which comprises granulating or molding using a shikuke slurry. 2. The method according to claim 1, wherein the amount of the powdered excipient or the binder relative to the excipient and α-L-aspartyl-L-phenylalanine methyl ester is 1 to 20 parts by weight. Method for manufacturing sweetener granules or cubes. 3 Excipients selected from sugars, dextrins, sugar alcohols, polysaccharides, cellulose derivatives, low-calorie polysancalides, acids, proteins, protein hydrolysates, and salts 1
2. The method for producing one grain or cube of sweetener according to claim 1, characterized in that the sweetener is a seed or two or more kinds.