JPH02238862A - Sweetener and food and drink - Google Patents

Abstract

PURPOSE:To obtain an anticarious sweetener, consisting of a galactooligosaccharide and fructose, capable of imparting sweetness of good quality to fruit juice-containing foods and drinks, etc., and simultaneously stabilizing flavor for a long period and excellent as a healthy food material. CONSTITUTION:The objective sweetener consisting of a galactooligosaccharide expressed by the formula Gal-(Gal)n-Glc (Gal is galactose residue; Glc is glucose residue; n is 1-4) and fructose preferably at (7:3)-(3:7) weight ratio.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to fruit juice drinks, fruit jelly, and other food and drink products containing fruit juice (however, they do not contain natural fruit juice and are given a fruit juice flavor with an acidulant or 7 raper). In this specification, fruit juice-containing foods and drinks include all of these)
The present invention also relates to a novel sweetener particularly useful for sweetening foods and beverages that require sweetness and are provided as storable products, and to fruit juice-containing foods and beverages sweetened with the sweetener.

[Conventional technology]

For fruit juice-containing foods and beverages, it is desirable that the fruit juice texture, i.e., fruit juice's characteristic aroma, sweet vermilion, throaty sensation, and refreshing sensation, be maintained at the original level without deterioration during the product's normal storage and distribution period. However, in most fruit juice-containing foods and drinks, even if careful storage conditions are taken, the fruit juice taste deteriorates in a short period of time and the taste is lost. Needless to say, even in non-perishable foods and beverages containing fruit juice, deterioration in flavor over time often leads to a decrease in commercial value.

The deterioration of fruit juice feel and general flavor over time is thought to be mainly due to deterioration of 7 rapers or flavor-like substances, but the mechanism is complex and there have been no effective preventive measures.

[Problem to be solved by the invention]

Therefore, an object of the present invention is to provide an effective means for maintaining the flavor of fruit juice-containing foods and drinks and other preservative foods and drinks for a long period of time.

Another object of the present invention is to provide a novel sweetener useful for sweetening fruit juice-containing foods and drinks and other foods and drinks.

(Means for Solving the Problems) The present invention is represented by the general formula Gal-(Gsl)t-Glc (wherein Gs1 is a galactose residue, Glc is a glucose residue, and n is an integer of 1 to 4). The present invention provides a sweetener consisting of a galactooligosaccharide (hereinafter simply referred to as a galactooligosaccharide) and 7-lactose.

When added to fruit juice-containing foods and drinks, this sweetener not only imparts a high-quality sweet taste, but also stabilizes the fruit juice taste over a long period of time, although the reason is unclear. Even when used to sweeten foods and drinks other than fruit juice-containing foods and drinks, it forms a sweet taste of good quality and stability.

The sweetener of the present invention can be obtained by simply mixing galactooligosaccharide and 7-lactose in an appropriate ratio. The preferred blending ratio varies depending on the application, but is usually 8:2 by weight.
A particularly preferred ratio is 7:3 to 3:7.

The galactooligosaccharide used in the sweetener of the present invention is
It can be produced by the well-known production method described in Publication No. 8-20266, that is, by allowing β-galactosidase to act on lactose to cause a β-galactosyl transfer reaction. When lactose is treated with β-galactosidase, a sugar mixture containing unreacted lactose in addition to galactooligosaccharide, and glucose and galactose produced by the hydrolysis reaction is obtained, but lactose, glucose, and galactose all have a low sweetness. Since the quality of the sweetness is mild and without any unpleasant taste, there is no problem in achieving the object of the present invention even if the crude galacto-oligosaccharides accompanying these are used in the sweetener of the present invention.

Since the sweetener of the present invention has excellent water solubility and stability, it can be used in the same way as sugar to sweeten almost all foods and drinks.

When producing foods and drinks sweetened with the sweetener of the present invention, it is convenient to add the sweetener of the present invention, which is a mixture of galactooligosaccharide and 7-lactose, at any step in the production of the food and drink; Galactori. Gosu sugar and 7-lactose may be added separately, and they do not need to be added at the same time.

Examples of fruit juice-containing foods and drinks that are sweetened with the sweetener of the present invention and maintain a good fruit juice taste include various juices, ade, carbonated drinks, and jelly.

〔Example〕

The present invention will be explained below with reference to Examples. The galacto-oligosaccharide used in the examples was manufactured by Japanese Patent Publication No. 58-20266.
It is produced by allowing β-galactosidase of Aspergillus oryzae to act on lactose and further purifying it according to the method of Example 1 of the publication, and its galactooligosaccharide content is 99% or more.

Example 1 An apple juice drink with the following formulation was produced by a conventional method, and 85
It was sterilized by heating to ℃ for 2 minutes.

1/5 concentrated apple juice 20g DL-malic acid 1g Fragrance 1g sweetener Add water to bring the total amount to 1000g.

In addition, the following sweeteners should be used, and the sweetness level of the product should be approximately 1.
Only the amount necessary to achieve zero was used. The sweetness level is a relative value with the sweetness level of sucrose as 100.

Sweetener Sweetness level Sucrose 100 7 Lactose 115 Galactooligosaccharide 2o Aspartame 20,000 Stevioside 30,000 The product was subjected to a storage test at 37°C, and immediately after production, 4
Sensory evaluation of flavor was performed after a week and after 8 weeks. The sensory evaluation was conducted by 15 panelists using a 7-point evaluation method (-
3 to +3). The results are shown in Table 1, and the following facts were confirmed.

■ When using galacto-oligosaccharide alone, its sweetness is low, so the amount added is large, which has an adverse effect on flavor.

■ Fructose alone has an excellent sharp sweetness, but has drawbacks such as a lack of richness and a watery taste.

■ When using sucrose alone, it was slightly watery and the sweetness changed due to long-term storage.

■ When aspartame and galacto-oligosaccharide were combined, it gave an excellent fruit juice taste immediately after production, but the balance of sweetness tended to be lost after long-term storage.

■ When stevioside and galactooligosaccharide are combined, the sensory evaluation is low from the beginning.

■ When fructose and galacto-oligosaccharide are combined, it has excellent sweetness and richness, and there is little flavor deterioration due to long-term storage.

Example 2 A nutritional drink was manufactured using the following formulation.

Galactooligosaccharide 9 7 lactose 8.4k! Vitamin C
O. 1kπ citric acid
0.1 Ronicotinic acid amide 0. OI
M pantothenic acid Cs 0.01k (vitamin B, phosphate ester N*4g pineapple flavor 0.11 (add water to make the total amount 10011)) For comparison, substitute galactooligosaccharide and fructose to achieve the same sweetness level A similar nutritional drink was produced using the following sweetener blended as follows.

Sweetener Control Example 1 Galactooligosaccharide 2.0 kg + Aspartame 0.053 kt Control Example 2 Galactooligosaccharide 6.0 kg
+ Stevioside 0.036kt Control example 3 Sugar 12k
! Each product was instantaneously sterilized at 90°C, then packed into a glass bottle and sealed with an aluminum cap, and subjected to the same sensory test as in Example 1. The results are shown in Table 2.

Table 2 Example 3 A fruit juice-containing jelly (commercial product) was produced according to the following recipe in a conventional manner.

Galactooligosaccharide 75g fructose 100g raginan
3g (Roasted bean gum at room temperature 2g Grapefruit l/5 concentrated fruit juice 500g Flavor
1 g (Adjust the pH to 3.7 by adding citric acid.) For comparison, a similar jelly was produced using the following sweeteners blended to have the same sweetness level instead of galactooligosaccharide and fructose. .

Sweetener Control Example 1 Galactooligosaccharide Hg + As/{Noletame 0.61g Control Example 2 Galactooligosaccharide 60g + Stevioside 0.4g Control Example 3 Sugar 130g Each product was filled into a container at 60°C, sealed, and heated to 85°C. After heating and sterilizing in a water tank for 15 minutes, cool to 35°C.

Thereafter, the same storage test and sensory test as in Example 1 were conducted. However, the sensory test was conducted on samples that had been cooled overnight in a refrigerator before the test.

The results are shown in Table 3.

Table 3 [Effects of the Invention] As described above, according to the present invention, it is possible to impart high-quality sweetness to fruit juice-containing foods and drinks and other foods and drinks, and to stabilize the flavor for a long period of time.

The sweetener of the present invention also has galacto-oligosaccharide, which is a component thereof, has a Bifidobacterium growth-promoting effect,
7Lactose is non-insulin dependent and more cariogenic than sugar, making it an excellent health food ingredient.

Claims (2)

[Claims] (1) General formula Gal-(Gal)_n-Glc (however,
A sweetener consisting of fructose and a galactooligosaccharide represented by the formula (where Gal is a galactose residue, Glc is a glucose residue, and n is an integer of 1 to 4). (2) A fruit juice-containing food or drink containing the sweetener according to claim 1.