JPS60114169A - Production of sweetener - Google Patents

Abstract

PURPOSE:To produce a sweetener soluble easily in water and having mild sweetness and taste similar to sucrose, by mixing hydrolyzed starch with alpha-L-aspartyl- L-phenylalanine methyl ester. CONSTITUTION:In the production of refined glucose from the purified liquid of hydrolyzed starch by conventional process, (A) the purified liquid of hydrolyzed starch preferably having a DE of >=90 and a concentration of 80-90% is mixed with (B) 0.3-10pts.wt., based on 100pts.wt. of the solid content of the liquid, of alpha-L-aspartyl-L-phenylalanine methyl ester or its mixture with crystalline glucose. The amount of the crystalline glucose is 1-5pts. per 1pt. of the alpha-L-aspartyl-L- phenylalanine methyl ester.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention provides silver powder hydrolyzate and α-L-aspartyl-L-
The present invention relates to a method for producing a sweet composition of phenylalanine methyl ester.

[Prior art]

- Various sugars, including sucrose, have been used since ancient times in the field of taste. These natural sugars have excellent flavor and are still widely used as sweetening agents for foods and other products.

However, due to the high calorie content of sugars, the harmful effects of excessive intake of sugars on the human body, and the economic reasons for industries that use large amounts of sweeteners, synthetic sweeteners were developed, and in the old days, zasokalin, dultin, and cyclamate were used. However, although these synthetic sweeteners are several hundred times more sweet than sucrose, they also have the disadvantage that they are significantly inferior to sucrose and other UMs in terms of flavor. In addition, if these synthetic sweeteners are ingested in large quantities, they may have toxic effects on the human body, and legal regulations such as restrictions or prohibitions on their use may be enforced.

Therefore, dipeptides have attracted attention as sweeteners that have a flavor closer to sucrose than these conventional synthetic sweeteners and have no toxic effects when ingested. ) has the flavor closest to sucrose, and has a flavor that is 100 to 2
It was developed as a sweetener that is 00 times sweeter and non-toxic to the human body (Japanese Patent Publication No. 31031/1983). It has been extensively tested as a sweetening agent for foods, confectionery, and beverages for the purpose of eliminating various harmful effects caused by ingesting large amounts of sucrose and the like. However, this APM is still inferior to sucrose in terms of flavor, and has low dispersibility and solubility in water, resulting in many inconveniences when added to beverages and foods. Therefore, in order to improve the flavor and poor solubility of APM in water, various sugars were mixed with APM (Japanese Patent Application Laid-Open No. 57-15088L57-174089.57-141).
No. 249), Monoku Special Publication No. 57-4294 mixed with corn syrup dextrin), D up to 20
A method of mixing a starch hydrolyzate with an E value and a heated aqueous solution or slurry of APM (Japanese Patent Publication No. 18457/1984 No. 13) has been disclosed.

[Object of the Invention] The object of the present invention is to provide a method for producing a flavoring agent comprising a combination of APM and purified glucose, which improves the flavor of APM and has good solubility in water. .

[Structure of the invention]

The present invention is a method for producing a sweetener made of N-glucose containing APM, in which APM is added alone or mixed with glucose as a crystal seed in the process of producing purified glucose from a purified hydrolyzed liquid.

Starch hydrolysis P used in the present invention! ? The purified liquid is obtained by first liquefying starch such as corn R45), sweet potato #151, and potato starch using bacterial α-amylase, then steaming it at a high temperature, lowering it to the liquefaction temperature again, adding α-amylase, and second liquefaction. The so-called two-stage liquefaction method is followed by liquefaction, or the starch is liquefied in one stage using Tacha-resistant liquefaction amylase.
The starch liquefied product is liquefied by a conventional method such as the so-called one-stage liquefaction method, and the starch liquefied product is hydrolyzed by the action of glucoamylase.The resulting solution is purified by filtration, activated carbon treatment, and ion exchange resin treatment.

It is preferable that the lees 15) hydrolyzed purified liquid used in the present invention has a percentage (DE) of completely reducing sugars of 90 or more and a concentration of 80 to 90% based on the total solid content.

In the manufacturing method of the present invention, the step of manufacturing purified glucose from the starch hydrolysis purified liquid includes a general manufacturing method using solidification cutting,
For example, add glucose seed crystals to the starch hydrolysis Iff'M solution, place it in a small container, hold it at 40-50°C to solidify it quickly, and leave it for another 3-7 days until it becomes sufficiently solid (pulverize it). A method of producing a powdered product with a free moisture content of 2 to 4% during pulverization and 0 to 1% (crystal water approximately 9%) in the dry product; is added as a crystal matrix, and is strongly kneaded with or without external heating in a kneading machine to evaporate water and turn into powder at once, and then simultaneously cooled externally or released. In a process such as a method of manufacturing by pulverizing most of it while cooling and pulverizing the remaining small lumps with a pulverizer, APM is added together with crystal seeds such as glucose powder or crystals, or powder, Uses 8PM instead of crystalline seeds such as crystalline glucose.

The amount of APM added can be changed arbitrarily depending on the intended use of the product, but when used in general foods, drinks, etc., it is 0.3 to 0.3 parts by weight per 100 parts by weight of solid content in the starch hydrolysis purified liquid.
It is preferable to add in an amount of 10 parts by weight. In addition, AP
When adding M, add crystallized glucose in the same amount as APM to 5.
It is best to add about double the amount.

The sweetener obtained as described above is in a convenient powder form. This APM-containing refined glucose has the same rounded sweetness and flavor as sucrose, and is easily soluble in water, so it is used in coffee.

When adding to drinks such as black tea, it can be used in the same way as regular sucrose. Another ingredient is refined glucose.

Since it is made of APM, it can be conveniently used for diabetics and in various sweetened foods and drinks to eliminate the harmful effects of excessive sugar intake.

In addition, since the sweetener used in the method of the present invention has purified glucose and APM firmly bound together, the two do not separate even when subjected to strong vibrations, and a mixture in a homogeneous ratio is supplied to the lightning.

〔Example〕

Example I DE97 starch hydrolysis purified liquid (solid content 87-88%)
1 kg was placed in a Nigu, and 20 g of crystallized glucose and 5.8 g of APM were added thereto at 45°C. After stirring at 40 rpm for 10 minutes, the mixture was transferred to a tray and heated to a thickness of 10° at 15° C.
It was left at C for 7 days. After that, take it out and hammer mill (
After crushing with Fuji Paudal (manufactured by No. 4) and vacuum drying at 40°C for 1 hour, the material passing through a JIS 60 mesh was collected and used as a product. This material had a moisture content of 8.7%.

Example 2 1 kg of DE97 starch hydrolysis purified liquid (solid content 80%)
into a Nigu, and add 20% of crystallized glucose to it at 45°C.
After stirring at 4 Qrpm for 10 minutes, the mixture was transferred to a tray to a thickness of 10 mm and left at 15° C. for 7 hours. After that, it was taken out and pulverized in a hammer mill [Fuji Baudal (manufactured by 11I)], and after vacuum drying at 40°C for 1 hour, the material passed through a JIS 60 mesh was made into an M5 product.This product had a moisture content of 8.5%. there were.

〔Effect of the invention〕

Old law of the sweetener of the invention obtained in Example 1.2, 20
The results of measuring the dissolution time, bulk density, and residual sweetness at °C are shown in the table below.

Note I A is the electric power of the sweetener of the present invention corresponding to the sweetness of 10 g of granulated sugar, and B is the content of APM in the sweetener of the present invention.

Note 20 is the time required for the sweetener of the present invention to dissolve in 100 ml of water at 20°C, and D is the dissolution time for APM alone.

Note 3 High-density measurement method 200 mj2 measuring cylinder with sample 200 m7
! was placed gently, and the static bulk density was calculated from the content volume and content weight. The dynamic density was determined by tapping the sample 200 times on a desk and measuring the capacity.

The sweetener obtained by the method of the present invention has a higher bulk density than APM, so when added to a liquid product, it does not float on the surface like APM, but quickly sinks.

Note 4: The residual sweetness level indicates the sweetness level relative to the unprocessed mixture of APM and purified glucose, which have the same components as the sweetener obtained by the method of the present invention.

The sweetener obtained according to the present invention has a good taste very similar to that of sucrose, has good solubility in water, and when added to a liquid, it precipitates like sucrose, making it convenient to use.

Patent applicant: Showa Sangyo Co., Ltd. Agent Riki Arai (2 idiots)

Claims (1)

[Scope of Claims] 1. A method for producing a sweetener, which comprises adding α-L-asbardyl-monophenylalanine methyl ester in the step of producing purified glucose from a starch hydrolysis purified liquid. 2. The sweetness according to claim 1, wherein the solid content in the starch hydrolysis purified liquid and α-L-aspartyl monophenylalanine methyl ester are mixed at a ratio of 100:0.3 to 10 (solid content weight ratio). Method of manufacturing food.