JPH0367560A - Sweetener composition - Google Patents
Sweetener compositionInfo
- Publication number
- JPH0367560A JPH0367560A JP1205290A JP20529089A JPH0367560A JP H0367560 A JPH0367560 A JP H0367560A JP 1205290 A JP1205290 A JP 1205290A JP 20529089 A JP20529089 A JP 20529089A JP H0367560 A JPH0367560 A JP H0367560A
- Authority
- JP
- Japan
- Prior art keywords
- dfa
- iii
- aftertaste
- menthol
- sweetener composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000003765 sweetening agent Substances 0.000 title claims description 14
- 235000003599 food sweetener Nutrition 0.000 title claims description 13
- 239000000203 mixture Substances 0.000 title claims description 10
- 229940041616 menthol Drugs 0.000 claims description 14
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 12
- GTDPSWPPOUPBNX-UHFFFAOYSA-N ac1mqpva Chemical compound CC12C(=O)OC(=O)C1(C)C1(C)C2(C)C(=O)OC1=O GTDPSWPPOUPBNX-UHFFFAOYSA-N 0.000 claims description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims 1
- 206010013911 Dysgeusia Diseases 0.000 description 15
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 229940034610 toothpaste Drugs 0.000 description 4
- 239000000606 toothpaste Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000000214 mouth Anatomy 0.000 description 3
- 241000186063 Arthrobacter Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000019502 Orange oil Nutrition 0.000 description 1
- 241000157908 Paenarthrobacter aurescens Species 0.000 description 1
- 241001524178 Paenarthrobacter ureafaciens Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000589540 Pseudomonas fluorescens Species 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- DBMJMQXJHONAFJ-UHFFFAOYSA-M Sodium laurylsulphate Chemical compound [Na+].CCCCCCCCCCCCOS([O-])(=O)=O DBMJMQXJHONAFJ-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000170 anti-cariogenic effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000010642 eucalyptus oil Substances 0.000 description 1
- 229940044949 eucalyptus oil Drugs 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 239000001683 mentha spicata herb oil Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002324 mouth wash Substances 0.000 description 1
- 229940051866 mouthwash Drugs 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000010502 orange oil Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- -1 peppermint oil Chemical compound 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019333 sodium laurylsulphate Nutrition 0.000 description 1
- 235000019721 spearmint oil Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 230000003655 tactile properties Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるた
め要約のデータは記録されません。(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はジ−Ｄ−フルクトフラノース１．２’ ：２，
３’ジアンハイドライド（以下、ｒ ＤＦＡ ｅ １１
口と略す）を主成分とするす味料に関するものであり、
詳しくはＤＦＡ −ＩＩＩの苦み、後味の改良された甘
味料組成物に関する。Detailed Description of the Invention (Industrial Application Field) The present invention provides di-D-fructofuranose 1.2':2,
3' dianhydride (r DFA e 11
The present invention relates to a sweetener composition containing DFA-III as a main component, and specifically relates to a sweetener composition with improved bitterness and aftertaste of DFA-III.
（従来の技術）
甘味料には糖類、糖アルコール、非糖類甘味料等がある
が、この中でしょ糖が広く普及している。しかしながら
、食生活の向上に伴って栄養の過剰摂取が問題になり、
特にしょ糖は過剰摂取に伴って乳幼児や学童、成人に至
るまで虫歯罹患率の増大等また肥満、糖尿病の促進等の
医学的弊害が指摘されている。(Prior Art) Sweeteners include sugars, sugar alcohols, non-saccharide sweeteners, etc. Among these sweeteners, sugar is widely used. However, with the improvement of dietary habits, excessive intake of nutrients has become a problem.
In particular, excessive intake of sucrose has been pointed out to have medical adverse effects such as an increased incidence of tooth decay in infants, school children, and even adults, as well as the promotion of obesity and diabetes.
これらの理由からしよ糖が敬遠されつつあり、しよ糖に
代わる非う触性あるいは低カロリーの甘味料が要求され
ている。このようななかでＤＦＡ −Ｈｌはほとんど体
内に吸収されず低カロリーであり、さらに抗う触性を持
つ健康上優れた甘味料である。For these reasons, sucrose is being avoided, and there is a demand for non-carious or low-calorie sweeteners to replace sucrose. Under these circumstances, DFA-Hl is hardly absorbed into the body, has a low calorie content, and has a tactile property that makes it an excellent sweetener for health.
（発明が解決しようとする課題）
ＤＦＡ ＋ ＩＩＩは低カロリー、抗う触性のＵ°味料
で健康に好ましい。しかしながら甘味質に問題がある。(Problems to be Solved by the Invention) DFA + III is a low-calorie, anti-cariogenic flavoring agent that is good for health. However, there is a problem with sweetness.
しよ糖に比較して苦味がつよく、とくに後味に残る刺激
味は好ましくない。苦味のあると言われているキシリト
ール、マンニトールに比較しても苦味、後味が強い。濃
度５重量％でも苦味を感じ、濃度が高くなると後味に刺
激味を感じる。一般の食品にしよ糖の代替えとしてＤＦ
Ａ−ＩＩＩを用いることは嗜好的に問題である。It has a strong bitterness compared to sucrose, and the pungent taste that remains in the aftertaste is particularly undesirable. It has a strong bitterness and aftertaste compared to xylitol and mannitol, which are said to have a bitter taste. Even at a concentration of 5% by weight, a bitter taste is felt, and as the concentration increases, a pungent aftertaste is felt. DF as a sugar substitute for general foods
Using A-III is a matter of preference.
（課題を解決するための手段）
本発明の要旨はＤＦＡ −ＩＩＩに対してメントールを
０．０２重量％以上含有してなる甘味料組成物である。(Means for Solving the Problems) The gist of the present invention is a sweetener composition containing 0.02% by weight or more of menthol based on DFA-III.
本発明において用いるＤＦＡ−ＩＩＩは外銭は白色結晶
粉宋で水によく溶は甘味度はしよ糖の約半分の物質であ
る。DFA-III used in the present invention is a white crystalline powder that is well soluble in water and has a sweetness about half that of sucrose.
ＤＦＡ −ＩＩＩは通常イヌリン等のｐ２−１７ラクタ
ン構造を持つ化合物よりＤＦＡ ＋ ＩＩＩＩ成酵素を
用いてつくられる。この酵素の生産菌としては、例えば
アルスロ゛くフタ・グロビフ１ルミスＣ１１−１、アル
スロバクタ、ウレアファシェンス７１１６、アルスロバ
クタ・アウレッセンスＩＦＯ１２１３６、シュードモナ
ス・フルオレッセンス９４９、アルスロバクタ・イリシ
スＭＣｌ−２２９７などが知られている。これらの生産
菌より得られる酵素あるいは菌体自身を用いて、イヌリ
ン等よりＤＦＡ −ＩＩＩを製造することが可能である
。しかし上記生産菌を用いて製造したＤＦＡ −ＩＩＩ
はどれも苦味、後味があり問題である。DFA-III is usually produced from a compound having a p2-17 lactan structure, such as inulin, using DFA + III synthase. Bacteria producing this enzyme include, for example, Arthrobacter globiflorumis C11-1, Arthrobacter ureafaciens 7116, Arthrobacter aurescens IFO 12136, Pseudomonas fluorescens 949, Arthrobacter iris MCl-2297, etc. It is being DFA-III can be produced from inulin or the like using enzymes obtained from these producing bacteria or the bacterial cells themselves. However, DFA-III produced using the above-mentioned producing bacteria
All of them have a bitter taste and aftertaste, which is problematic.
本発明者はこれらの課題をＤＦＡ −ＩＩＩにメントー
ルを０．０２重量％以上加えることで解決した。The present inventor solved these problems by adding 0.02% by weight or more of menthol to DFA-III.
本発明で用いるメントールはｄｉまたはｅ−メントール
どちらを用いてもよいが、ｅの方が一般的である。The menthol used in the present invention may be either di or e-menthol, but e is more common.
メントールは単品で用いてもよいし、メントールを含有
するもの、例えばペパーミント油を用いてもよい。さら
にユーカリ油、スペアミント油などを併用すれば風味は
好ましいものになる。メントールで苦味、後味をマスキ
ングしさらにフレーバを加えれば色々なタイプの香りが
可能である。Menthol may be used alone, or a product containing menthol, such as peppermint oil, may be used. Furthermore, if eucalyptus oil, spearmint oil, etc. are used in combination, the flavor becomes more desirable. By masking the bitterness and aftertaste with menthol and adding flavor, you can create a variety of aromas.
フレバーとしてはオレンジ、ストロベリー、パイナツプ
ル、グレーグ、ラズベリー、ピーチ、レモン、バニラ、
コーヒー、チョコレート、ココア、紅茶、ミルク、ハー
ブ、又これらの混合物等が挙げられる。Flavors include orange, strawberry, pineapple, gray, raspberry, peach, lemon, vanilla,
Examples include coffee, chocolate, cocoa, tea, milk, herbs, and mixtures thereof.
本発明品は菓子類からはキャンデー、チューインガム、
チョコレート、打錠菓子等が挙げられる。口腔剤として
は、練歯磨、含そう剤、口中清涼剤、口中清潔剤等、口
腔内に適用される薬剤であればすべてに用いられる。The products of this invention can be used in confectionery such as candy, chewing gum,
Examples include chocolate, compressed confectionery, and the like. As oral medicines, it can be used for all medicines that can be applied in the oral cavity, such as toothpaste, mouthwash, mouth fresheners, and mouth cleansers.
（友施例）
次に実施例により本発明をさらに詳細に説明するが、本
発明はかかる実施例に限定されるもので！１．シい。(Friendly Examples) Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples. 1. Yes.
なお、官能評価を行うパネラ−は三菱化成（株）総合研
究所において食品開発研究に長く従事している５名で行
った。The panel that conducted the sensory evaluation was five people who have long been engaged in food development research at Mitsubishi Kasei Research Institute.
（ＤＦＡ −ＩＩＩの甘味質の官能評価）１５重量％Ｄ
ＦＡ −ＩＩＩＩ溶液と、甘味料の標準としての７重量
％しよ糖水溶液との比較官能評価を行った。各試料温度
は２０℃で行った。(Sensory evaluation of sweetness quality of DFA-III) 15% by weight D
A comparative sensory evaluation was conducted between the FA-III solution and a 7% by weight aqueous sucrose solution as a sweetener standard. The temperature of each sample was 20°C.
しよ糖の評価値を０として、次の評価尺度によって評価
した。The evaluation was made using the following evaluation scale, with the evaluation value of sucrose as 0.
評価尺度 ２ 非常に かなり ・あっさりしている ０ やや 普通 １ やや ２ かなり ・しつこい ３ 非常に ・好まない 評価結果を第１表に示す。rating scale 2 very, very much ・It's light 0 Somewhat normal 1 somewhat 2 pretty ·Insistent 3 very ·I do not like The evaluation results are shown in Table 1.
・好む
第１表
比較例Ｉ
ＤＦＡ −ＩＩＩに次に示す糖、非糖類甘味料、食塩、
酸を混合して、ＤＦＡ ＋ ＩＩＩの苦味、後味のマス
キング効果を調べた。混合溶液の甘味度はしょ糖７％水
溶液に相当する甘味に調整した。・Table 1 Comparative Example I DFA-III contains the following sugars, non-saccharide sweeteners, salt,
The bitterness and aftertaste masking effect of DFA + III was investigated by mixing acids. The sweetness of the mixed solution was adjusted to be equivalent to a 7% sucrose aqueous solution.
である。It is.
評価結果は次の通り
評価値説明 千生 苦味、後味かなりあり＋ 苦
味、後味あり
苦味、後味なし
このように、ＤＦＡ −１１１の苦味後味を改良するた
め糖、非糖類甘味料、塩、酸等を混合しても、どれも苦
味後味を改良することは出来ながった。The evaluation results are explained as follows: Chio: Quite bitter, aftertaste + Bitter, aftertaste Bitter, no aftertaste In this way, to improve the bitter aftertaste of DFA-111, sugar, non-saccharide sweeteners, salt, acid, etc. Even when mixed, none of them could improve the bitter aftertaste.
実施例Ｉ
ＤＦＡ−■Ｉ ５０ｇにｅ−メントール０．００５〜１
．０ｇノ範囲で加えたものに各々水を加え１００ｇに調
整し官能評価をした。結果は次の通りである。Example I DFA-■I 50g and e-menthol 0.005-1
．． Each sample was added in a range of 0 g, water was added to each sample to adjust the total amount to 100 g, and sensory evaluation was performed. The results are as follows.
このように、メントールをＤＦＡ−ＩＩＩに対して０．
０２重量％以上含有させると、ＤＦＡ −ＩＩＩの苦味
、後味が改良されることがわかる。In this way, menthol was added to DFA-III at 0.0%.
It can be seen that when DFA-III is contained in an amount of 0.2% by weight or more, the bitterness and aftertaste of DFA-III are improved.
実施例２
キャンデー
ＤＦＡ −ＩＩＩ ９０ｇ、粉飴１０ｇ及び水Ｌｏｇの
混合物を１２０℃まで煮つめた。さらに真空下（１１０
℃、７２０ｍｍＨｇ）で煮つめた。煮つめた後、８０℃
に冷却しメントール０．０３ｇ及びペパーミント？Ｉｌ
］ ０．５ｇを加えよく混合し成型器に入れ成型した。Example 2 A mixture of 90 g of candy DFA-III, 10 g of powdered candy, and Log of water was boiled down to 120°C. Further under vacuum (110
℃, 720 mmHg). After boiling, 80℃
Cool to 0.03g of menthol and peppermint? Il
] 0.5 g was added, mixed well, and then placed in a molding machine and molded.
比較品としてメントール無添加のものを同様に調整した
。盲姥訂″コをおこなった結果は次の通りである。As a comparative product, a product without menthol was prepared in the same manner. The results of the blind revision are as follows.
練歯磨
実施例３
キシンデー
ＤＦＡ−１１１６０ｇ、 Ｌよ糖３０ｇ１粉飴１０ｇ１
及び水Ｌｏｇの混合物を１２０℃まで煮つめた。さらに
真空下（ＩＬＯ℃、７２０ｍｍＨｇ）で煮つめた。煮つ
めた後８０℃に冷却しメントール０．０２ｇ及びオレン
ジ油０．１ｇを加え、よく混合し成型器に入れ底型した
。Toothpaste Example 3 Kisinday DFA-11 160g, L-yoko sugar 30g1 powdered candy 10g1
A mixture of water and water was boiled down to 120°C. It was further boiled down under vacuum (ILO°C, 720 mmHg). After boiling, the mixture was cooled to 80° C., 0.02 g of menthol and 0.1 g of orange oil were added, mixed well, and placed in a mold to form a bottom mold.
出来たＤＦＡ ＋ ＩＩＩのオレンジキャンデーは苦味
、後味−ノくなく嗜好性良好であった。The resulting DFA + III orange candy had no bitterness or aftertaste and had good palatability.
害施例４
練歯磨
以下の材料をよく混練りした後、チューブに詰め／−ル
して練歯磨を試作した。比較品としてメントールなしの
ものを同様に試作した。Example 4 Toothpaste A prototype toothpaste was prepared by thoroughly kneading the following ingredients and filling them into tubes. As a comparison product, a sample without menthol was similarly produced.
燐酸水素カルシウム ＤＦＡ−ＩＩＩ 水添オリゴ糖 ラウリル硫酸ナトリウム Ｌ−メントール カルボキシメチルセルロースＮａ 水 ５０（重量％） ４ ０ ０．０５ ２３．９５ 官能評価結果は次の通りであった。calcium hydrogen phosphate DFA-III hydrogenated oligosaccharide sodium lauryl sulfate L-menthol Carboxymethyl cellulose Na water 50 (weight%) 4 0 0.05 23.95 The sensory evaluation results were as follows.
（発明の効果）
本発明の甘味料組成物は低カロリー、抗う触性で健康上
優れたものであり、かつＤＦＡ −ＩＩＩ特有の苦味、
後味が感じられず嗜好上からも好ましいものである。(Effects of the Invention) The sweetener composition of the present invention is low in calories, resistant to caries, and has excellent health benefits, and has the bitter taste characteristic of DFA-III.
It has no aftertaste and is preferable from a taste standpoint.
Claims (1)
ジアンハイドライドに対してメントールを０．０２重量
％以上含有してなる甘味料組成物。(1) Di-D-fructofuranose 1,2':2,3'
A sweetener composition containing 0.02% by weight or more of menthol based on dianhydride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1205290A JPH0367560A (en) | 1989-08-08 | 1989-08-08 | Sweetener composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1205290A JPH0367560A (en) | 1989-08-08 | 1989-08-08 | Sweetener composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0367560A true JPH0367560A (en) | 1991-03-22 |
Family
ID=16504525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1205290A Pending JPH0367560A (en) | 1989-08-08 | 1989-08-08 | Sweetener composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0367560A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5695746A (en) * | 1995-07-28 | 1997-12-09 | Chesebrough-Pond's Usa Co., Division Of Conopco, Inc. | Liquid dentifrice with mouthwash fresh taste |
| JP2005170855A (en) * | 2003-12-11 | 2005-06-30 | Nippon Beet Sugar Mfg Co Ltd | Crystalline or crystal grain end difructose anhydride III |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
-
1989
- 1989-08-08 JP JP1205290A patent/JPH0367560A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5695746A (en) * | 1995-07-28 | 1997-12-09 | Chesebrough-Pond's Usa Co., Division Of Conopco, Inc. | Liquid dentifrice with mouthwash fresh taste |
| JP2005170855A (en) * | 2003-12-11 | 2005-06-30 | Nippon Beet Sugar Mfg Co Ltd | Crystalline or crystal grain end difructose anhydride III |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
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