JPS6359670B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a dipeptide sweetener having a high specific volume and porous structure with improved solubility and dispersibility. Dipeptide sweeteners, represented by α-L-aspartyl-L-phenylalanine methyl ester (hereinafter abbreviated as AP), are generally fine needle-shaped crystals with a large specific volume and are easily scattered. .
Furthermore, both the dispersibility and solubility in water are low. Therefore, when using the raw powder as is,
When dissolved, it produces so-called mako, which exhibits physical properties that are difficult to dissolve. Therefore, there are various restrictions on the use of raw powders such as sucrose as sweeteners. On the other hand, dipeptide sweeteners, for example in the case of AP, have a sweetness level as high as about 200 times that of sucrose (varies depending on its concentration, coexisting substances, etc.).
This means that on a weight basis, the same sweetness as sucrose can be obtained with approximately 1/200 the amount of sucrose.
Therefore, when producing a powdered food, such as powdered juice, by mixing a very small amount of a dipeptide sweetener with a relatively large amount of other ingredients in order to obtain a desired degree of sweetness, it is necessary to A technique is required to uniformly disperse the sweetener throughout and maintain that state, or when using a dipeptide sweetener with a high sweetness such as the one mentioned above as a tabletop sweetener, it is difficult to measure the sweetener. This causes problems. In order to overcome various restrictions when using dipeptide sweeteners in processed foods, table seasonings, etc., various methods have been proposed, such as forming tablets or granules with excipients, etc. However, it is very difficult to fully overcome one of the biggest constraints on the use of dipeptide sweeteners, which is that they are unstable to heat and moisture and easily cause loss of sweetness, and to provide products with satisfactory physical properties. There are some difficult things.
One example is a method of improving solubility and dispersibility by first dissolving a dipeptide sweetener in water or slurrying it together with a filler/filler such as dextrin, and then heating and drying it mainly by spray drying. In this method, dipeptide sweeteners with poor solubility and dispersibility are dissolved or made into a slurry, which is difficult to operate, and in drying processes such as spray drying, dipeptide sweeteners are decomposed by heat and the sweetness is reduced. In addition, because a relatively large amount of water needs to be evaporated, energy consumption is
Disadvantages are also expected in terms of cost. In view of the above points, the present inventors have discovered that the chemical properties of dipeptide sweeteners, that is, do not involve loss of sweetness due to instability with respect to heat and moisture, and
It is advantageous in terms of energy and cost, and has good solubility and dispersibility, especially in cold water.
We have conducted intensive research to obtain dipeptide sweeteners that can be applied to various sweet foods and seasonings, and by heat-extruding dipeptide sweeteners together with excipients under pressure to give them a porous structure, we have reduced the loss of sweetness. The present invention has been completed based on the finding that a versatile low-calorie sweetener with improved physical properties can be obtained without the addition of alcohol. That is, the present invention uses a dipeptide sweetener of 0.5
Powder raw material containing ~30% by weight with moisture content of 1.0~10.0%
After adjusting the humidity to
This is a method for producing a dipeptide sweetener having a porous structure, which is characterized by carrying out a heat extrusion treatment under pressure at 160°C. Next, the present invention will be specifically explained. The dipeptide sweetener used in the present invention is α-L
-Aspartyl-L-phenylalanine lower alkyl ester, preferably AP. In addition to the dipeptide sweetener, the ingredients constituting the powder raw material are not particularly limited in type as long as they are water-soluble substances such as starch, dextrin, lactose, etc., but as sweetener constituents, they do not have a negative effect on taste quality,
In addition, as the extrusion process can be carried out smoothly,
The use of sucrose and/or lactose is preferred. In addition, it is preferable to use a small amount of other flavor components, such as monosodium glutamate (MSG), in terms of taste.
In addition, when sodium carbonate, calcium carbonate, sodium bicarbonate, or calcium bicarbonate is added together with an organic acid, extrusion processing can be carried out very smoothly. The proportion of the dipeptide sweetener in the powder raw material above is as follows:
It is 0.5-30% by weight. If the proportion of the dipeptide sweetener is too small, it will lose its characteristics as a low-calorie sweetener, and conversely, if the proportion of the dipeptide sweetener is too large, it will not be possible to improve solubility and dispersibility. Therefore, the above 0.5 to 30% preferably 2
~5% is the optimum range. In addition, in powder raw materials
When adding MSG (10-100% by weight based on the AP contained), 0.1-100% based on the total powder raw material
10% by weight is preferred. The moisture content of the above powdered raw material is adjusted to 1 to 10%. Specifically, for example, water, a sucrose aqueous solution, or other water-soluble binder is added and mixed to adjust the humidity, but if the raw material powder itself has a high moisture content, it is not necessary to use a binder. Needless to say. If the moisture content is within this range and the extruder operating conditions are as shown below, there will be almost no loss of sweetness during the extrusion/drying process, and a stable puffed product can be obtained. The degree of humidity control varies depending on the type of excipient used, but in the case of sucrose, the moisture content is 1 to 3.
%, preferably 5.0 to 10.0% in the case of lactose, and when the moisture is adjusted to about 1.5% and extruded with sucrose, a product with a large specific volume and extremely high solubility in cold water can be obtained. . The moisture-adjusted powder raw material is processed using an extruder.
Heat treatment under pressure at a temperature of 80 to 160°C. The extruder can be of any type.
The screw compression ratio, screw shape, presence or absence of a nozzle, extrusion speed, etc. are also selected and determined as appropriate, but the pressure may specifically be about 50 to 150 kg/cm ² . The above temperature indicates the product temperature. If the temperature is below 160℃, a white product can be obtained without browning. On the other hand, if it exceeds 160℃, browning will progress and the loss of sweetness will be large. The extrusion treatment is carried out at a temperature of preferably around 130°C. In addition, although the extrusion treatment method generally involves injection into atmospheric pressure, injection into vacuum is also included in the operating conditions. The dipeptide sweetener thus extruded has a specific volume of 3 to 5 or more and has a porous structure, and its dispersibility and solubility in water, especially cold water, are significantly improved compared to bulk powder. Therefore, a product that is soft and melts in the mouth very well can be obtained not only when dissolved in water but also when eaten as is. In addition, due to its high specific volume, when used as a tabletop sweetener, it can be used as a tabletop sweetener, with less than 1/10 the calories and the same sweetness and sweetness as sucrose, and can be used as a drug. It can be used as a sweetener without giving off any unpleasant impression, and the sweetness level can be very easily adjusted to suit individual tastes. Furthermore, even when mixed with other substances of similar bulk density, the dipeptide sweetener will not separate due to the difference in specific gravity and prevent uniform mixing, making it suitable for use in blended powder foods and seasonings. It is advantageous. The extruded dipeptide sweetener of the present invention can be obtained in various forms depending on the shape and size of the extruder nozzle, ranging from fine granules to sugar confectionery. It is possible to target various sizes and shapes depending on the purpose. The present invention will be further explained below with reference to Examples. Example 1 A powdered raw material consisting of 2 parts by weight of AP and 98 parts by weight of sucrose was kneaded with a universal mixer, and the moisture content was adjusted to 2.03%. :
1:3, nozzle: 4.4m/mΦ), product temperature 120 ~
Dipeptide sweetener (A) was prepared by extrusion treatment at 130°C for 30 to 40 seconds (residence time). Using the same formulation, adjust the moisture content to 1.8%, extrude using the same extruder at a product temperature of 160°C for 30 to 40 seconds to prepare a dipeptide sweetener (B), and further add 1 part of sucrose to 5.0 parts of dextrin. Instead, the moisture content was adjusted to 4.0% and a dipeptide sweetener (C) was prepared under the same extrusion conditions as the dipeptide sweetener (A), and the physical properties etc. of the three types of dipeptide sweeteners obtained were measured and evaluated.
The results are shown in Table 1.

[Table] Regarding solubility, a 200 c.c. beaker was filled with water, and while gently stirring (250 rpm) with a magnetic stirrer, about 2.0 g of the sample was added, and the dissolution time was measured. In addition, when the dissolution rate of the AP bulk powder was measured using the same method, it was found that the AP bulk powder became lumpy even in the case of hot water, and did not completely dissolve even after 5 minutes had elapsed. Furthermore, a similar trend was observed even when the amount of AP bulk powder added was extremely reduced. Example 2 Combination of dipeptide sweetener (D) AP 2 parts by weight Lactose 98 Water was added to the powdered raw material of the above combination to make the water content 7.5%,
After kneading and controlling the humidity using a universal mixer, the mixture was extruded using the same extruder as in Example 1 at a product temperature of 120 to 130°C. The obtained dipeptide sweetener (D) has a crude specific volume of 3.5,
Dense specific volume is 2.8, dipeptide sweeteners (A) and (B)
Although the degree of swelling was slightly lower than that of the extruder, the operation in the extruder was smoother with less clogging, and there was less browning. The solubility and dispersibility were as good as in Example 1. Example 3 Composition of dipeptide sweetener (E) AP 2 parts by weight Sucrose 93.5 MSG 0.5 Baking soda 2.0 Fumaric acid 2.0 The powdered raw materials of the above composition were kneaded with a universal mixer,
After adjusting the moisture content to 2.67%, extrusion treatment was performed using the same extruder as in Example 1 at a product temperature of 120 to 130° C. and a residence time of 20 to 30 seconds. The specific volume of the dipeptide sweetener (E) obtained is
3.03 and dense specific volume of 2.34, the solubility was about 18 seconds in 60°C hot water and 2 minutes in 2°C cold water under the same conditions as Example 1, and the dipeptide sweeteners (A), (B) and ( Although inferior to D), the extruder operation did not cause any clogging, and the expanded product was obtained with smoother operation compared to these. Example 4 Combination of dipeptide sweetener (F) AP 2.0 parts by weight Sucrose 97.5 MSG 0.5 After kneading the powdered raw materials of the above composition with a universal mixer and adjusting the moisture content to 1.56%, using the same extruder as in Example 1. Extrusion treatment was performed at a material temperature of 130°C for 30 to 40 seconds. The obtained dipeptide sweetener (F) had a chickpea-like shape and a rough specific volume of 5.0. In addition, when solubility was measured under the same conditions as in Example 1, it was found that 60℃
It dissolved in 8 seconds in hot water and in 25 to 30 seconds in cold water at 2°C, showing extremely good solubility.

Claims (1)

[Scope of Claims] 1. A powder raw material containing 0.5-30% dipeptide sweetener by weight is adjusted to a moisture content of 1-10%, and then heat-extruded under pressure using an extruder at a material temperature of 80-160°C. A method for producing a dipeptide sweetener having a porous structure. 2. The method for producing a dipeptide sweetener according to claim 1, wherein the powder raw material contains sucrose and/or lactose and a dipeptide sweetener. 3. The method for producing a dipeptide sweetener according to claim 1 or 2, which further contains 0.1-10% by weight of sodium glutamate as a powder raw material. 4. The dipeptide sweetener according to claim 1, 2, or 3, which further contains sodium carbonate, calcium carbonate, sodium bicarbonate, or potassium bicarbonate and an organic acid as a powder raw material. manufacturing method. 5. Claims 1, 2, 3, or 4, characterized in that sucrose is used as a part of the powder raw material, and the moisture content of the powder raw material is adjusted to 1.0-3.0%.
2. Method for producing the dipeptide sweetener described in Section 1. 6. The method according to claim 1, 2, 3, or 4, characterized in that lactose is used as a part of the powder raw material, and the moisture content of the powder raw material is adjusted to 5.0-10.0%. Method for producing dipeptide sweetener.