JPH01157355A - Sweetener composition containing sorbose - Google Patents

Abstract

PURPOSE:To obtain a high-quality sweetener having low calorific value and a sweetness close to sucrose, by adding a specific amount of sodium L-glutamate to a sweetener composition containing sorbose. CONSTITUTION:The objective sweetener composition contains sorbose as the total or a part of the sweetener component. In the case of using other sweetener, the amount of sorbose is about >=30% based on the whole sweetener components. Either natural or artificial sweetener can be used as the additional sweetener. The concentration of sorbose and sodium L-glutamate are properly selected according to the kind of the objective product and the other raw material used in combination and the ratio of sodium L-glutamate to sorbose is preferably 1/10000-1/50.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a sorbose-containing sweetener composition having good sweet taste quality and palatability comparable to sugar-based products.

(Prior Art) Sucrose has been a typical sweetener since ancient times, and its excellent sweetness is unrivaled.

However, sucrose has a high calorie content, and its excessive intake can cause various diseases in obese animals, as well as cause tooth problems. This drawback has become more acutely recognized in recent years, and as a result, interest in low-calorie or no-calorie sweeteners to replace sucrose has increased. There are some synthetic sweeteners that can be used as sweeteners in this category, but they have had safety issues.) Even if there are not many problems, consumers have a strong tendency to dislike them psychologically. , glycyrrhizin, stevioside.

Naturally derived products such as fructooligosaccharides are attracting attention. However, these sweeteners.

When compared to sugar, it is inferior to sugar in terms of taste quality etc. For example, glycyrrhizin is 50 to 100 times more abundant than sucrose.

While the pure product has 250 times the sweetness.

The drawback is that the sweetness is slow-acting and leaves an unpleasant aftertaste.

Under these circumstances, among the many low-calorie sweeteners, sorbose is characterized as a sweetener that has no bitterness, unpleasantness, or aftertaste, and has a crisp aftertaste that is very similar to sucrose. It has the disadvantage that in order to obtain the same sweetness as sucrose, a much larger amount must be added.

(Problems to be Solved by the Invention) In the present invention, when the above-mentioned sorbose is used as a sweetener, the sweetness level of sorbose is 11 points, that is, the sweetness level of sorbose is ↓54.
Compared to Kinuta, it is weaker than Kinuta, and 1Aa users feel a lack of sweetness due to the sweetness of sucrose? The purpose of the present invention is to provide a sorbose-containing sweetener composition that is comparable to yoshi-yoshi-tate by improving the decreased palatability of sorbose in these consumers.

(Means for Solving the Problems) The present inventors have made extensive research into solving the problems in the above-mentioned norbose-containing sweeteners.

The present invention was completed based on the knowledge that when sorbose and sodium L-glutamate are used in combination, a good sweet taste is expressed and the resulting sweetener has a high palatability similar to that of sucrose.

One aspect of the present invention is at least sorbose.

Contains sodium L-glutamate. A sweetener composition comprising sorbose having an improved bitter taste.

In the sweetener composition of the present invention, sorbose constitutes all or part of the sweetener. When used in combination with other sweeteners, sorbose is used at least 5° relative to the total sweetener.

The sweetener used is sucrose.

Any of natural or artificial sweeteners such as glucose, fructose, isomeric sugars, other sugars, sugar alcohols such as sorbitol and maltitol, other sugars, saccharin, aspartame, and stevioside can be used.

Note that the concentrations of sorbose and sodium L-glutamate vary depending on the type of target product and other raw materials used together, so the optimal concentration should be set each time, but specifically, for example, .

In tabletop sweeteners, when used at a concentration of Sorbose 15F/#, L-glutamic acid (L-glutamic acid),
o o o s~0.1 r/dJ? Good results can be obtained when the concentration is as follows.

Moreover, it is of course possible to add any raw material components other than those exemplified above without departing from the purpose of the present invention.

(Young fruit of the invention) Honkanmei is produced by the development of high-quality sweetness due to the kernels containing sorbose and L-glutamic acid-1 thorium.
A palatability similar to that of sugar can be obtained.

(Example) Example 1 Sodium L-glutamate 0.5 fldl.

0.05 r/dj, 0.005 P/dj o and o
, ooosP/# and L-sorbose 59/ctt and 3? Aqueous solutions containing /μ were prepared respectively.

The sweet quality of each sample obtained was subjected to a sensory evaluation by eight taste panels. As a result, when the sodium L-glutamate concentration was 0.5 t/dl, the taste of sodium L-glutamate was strong and it was inappropriate to use it as a sweetener. f
/dl had a richer sweetness and superior sweetness than the L-sorbose alone.

Table 1 Note) MSG: Sodium L-glutamate Example 2 Composition L-norbose 5 f/dt Sodium L-glutamate o, 05 t/dt Aqueous solution containing the above two components 1o o*(6at;).

When one black tea bag purchased from Nitto Kocha was added, as shown in Table 1 and Table 2, the sweetness was superior to that of L-sorbose alone.

Table 2 Note) Increase in sweetness level by +1 → +2? Example 5 Composition L-Sorbose 5 r/dt L-Sodium Glutamate 0.05 r/dJ The above water was evaluated by 10 people using the above aqueous solution foam.

In this case, the sweetness level of L-sorbose alone is 0.
The case where L-sorbose is used at a concentration of 5r/dj is set as 1, and the concentration of L-sorbose is increased sequentially and compared with that of the standard one.The panel judges that the sweetness and taste is the closest, and the concentration of the solid one is shown.

Table 3 Example 4 Composition ■L-sorbose 5y/cLtL-sodium glutamate 0.05? /dl■蔗,m
5r/# The above aqueous solution was evaluated by a panel of two people, and it was found that the one using L-sorbose and sodium L-glutamate was better in terms of "rowing" and "thickness" than the one containing sucrose. h
A favorable result was obtained.

Panel 1 The sweetness levels are very similar between those using sucrose and those using L-sorbose. Other than sweetness, I can't feel any unpleasant taste.

Panel 2 The floor is comparable to sucrose. On the contrary, it is superior in body and thickness.

Claims (2)

[Claims] (1) In a sweetener composition containing sorbose, L
- A sweetener composition containing L-sorbose, characterized in that it contains sodium glutamate. (2) The sweetener composition containing sorbose according to claim 1, wherein the amount of sodium L-glutamate added is at a ratio of 1/10,000 to 1/50 of sorbose.