JPH04148659A - Sweetener and sweet food - Google Patents

Abstract

PURPOSE:To obtain a stevia sweetener useful for an aerated drink having slower manifestation of sweetness than cane sugar with improved taste development, comprising a steviol glucoside group containing specific amounts of rebaudioside A and rebaudioside C added to total steviol glucoside. CONSTITUTION:The objective sweetener is composed of a steviol glucoside group containing >=44wt.% rebaudioside A and 0.5-10wt.% rebaudioside C to total steviol glucoside. Concentration of said sweetener is preferably >=0.005wt.%.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention provides a steviol glycoside containing rebaudioside A and rebaudioside C (sometimes referred to as dulcoside B) in a specific ratio. The present invention relates to a sweetener with improved sweet taste quality, and a sweet food containing the same.

(Conventional technology) Stevia sweetener is a plant of the Asteraceae family native to Paraguay in South America.
Stevia (Stevia Rebaudiana)
Rebaudioside A is a stevioside extracted mainly from the leaves of BERTONI).

It is a mixture of steviol glycosides consisting of several congeners such as rebaudioside C (dulcoside B) and dulcoside A. It has a strong sweetness about 200 to 300 times that of sucrose, and is heat resistant and acid resistant. It is the most ideal non-carbohydrate sweetener among the high sweetness substances currently in use, and is used in many sweet foods.

However, compared to sucrose, stevia sweetener has a slower onset of sweetness, has a unique bitterness and aftertaste, and tends to give off a sense of discomfort to consumers who are accustomed to the taste of sucrose.

These taste characteristics of the stevia sweetener can be perceived not only when the stevia sweetener is tasted alone, but also when it is combined with other flavor components or aroma components. In particular, when it is added as a seasoning to pickling liquid for food processing, canned syrup, etc., when it is added to coffee, tea, etc. as a desk sweetener, or when the sweetness and aroma are directly enjoyed as a beverage such as cider or juice,
It is on the rise. Therefore, various methods have been used to improve the sweetness of stevia sweeteners, but the results are not satisfactory.

(Problems to be Solved by the Invention) The present invention improves the problems of the above-mentioned stevia sweetener in terms of sweetness, namely, the slow onset of sweetness compared to sucrose, and the fact that it has unique bitterness, sarcastic taste, and aftertaste. The purpose of the present invention is to obtain a sweetener and a sweet food product comparable in taste to sucrose.

(Means for Solving the Problems) In order to improve the shortcomings of such stevia sweeteners, the present inventors have conducted extensive studies on the ratio of rebaudioside A and rebaudioside C, and found that stevia It was discovered that the sweet taste quality of sweeteners can be significantly improved, and the present invention was completed.

That is, the present invention contains rebaudioside A in an amount of 44% by weight or more and rebaudioside C in an amount of 0.0% by weight based on all steviol glycosides. The present invention provides a stevia sweetener composed of steviol glycosides containing 5 to 10% by weight, and a sweet food containing the sweetener.

(Structure) In the stevia sweetener of the present invention, the proportion of rebaudioside A in all steviol glycosides is 44% by weight or more, and the proportion of rebaudioside C is 0.65 to 10% by weight.
It is characterized by

If the proportion of rebaudioside A in all steviol glycosides is less than 44% by weight, rebaudioside C
Even if the proportion of stevia sweeteners is reduced, it is not only difficult to obtain the expected improvement effect, but also the onset of sweetness is delayed, and the flaws in the taste of stevia sweeteners, such as the appearance of a unique unpleasant taste and aftertaste, are further accentuated. Ru.

Furthermore, if the proportion of rebaudioside C in all steviol glycosides is more than 10% by weight, even if the proportion of rebaudioside A is 44% by weight or more, bitterness and astringency will deteriorate, which is not preferable.

For this reason, stevia sweeteners in which the proportion of rebaudioside A in the total steviol glycosides is 44% by weight or less or the proportion of rebaudioside C in the proportion of 10% by weight or more cause a strong unpleasant sensation in food products. Usage is restricted.

Although it is preferable that the proportion of rebaudioside C in all steviol glycosides be as low as possible, it is difficult to reduce the proportion of rebaudioside C to 0.5% by weight or less in terms of cost and breeding.

The sweetener of the present invention is available in various forms such as granules, powders, pastes, tablets, and liquids, and sweet foods include seasonings, canned syrups, frozen desserts, sweets, fermented milk, and beverages.
It is particularly important in tabletop sweeteners and beverages. Beverages include carbonated drinks such as cider cola, soft drinks such as fruit juice drinks, fruit pulp drinks, and non-fruit juice drinks, lactic acid drinks, lactic acid bacteria drinks, etc., and especially flavored carbonated drinks such as cider cola, that is, citric acid and malic acid drinks. The effects of the present invention are most noticeable in beverages with a relatively simple flavor composition in which flavors other than sweetness are composed of organic acids such as the following.

The stevia sweetener and sweet food of the present invention can be used in combination with other commonly used food materials. Further, the manufacturing method is not particularly limited and may be any commonly used manufacturing method. There is no particular restriction on the concentration of the stevia sweetener of the present invention in sweet foods, but in general, if the stevia sweetener is at a low concentration, no improvement in sweetness quality can be expected depending on the type and concentration of other ingredients used in combination. Therefore, it is preferable to use it at a concentration of 0°005% by weight or more.

Sweet foods that can use the stevia sweetener of the present invention include:
It is desirable to have a pH of 3.0 to 7.5 when dispersed in water. This is because if the content is outside this range, the stevia sweetener is likely to decompose.

(Effects) The sweetener of the present invention, like conventional stevia sweeteners, has a slower onset of sweetness than sucrose, and improves taste characteristics such as unique bitterness, sarcastic taste, and aftertaste. Since it has a taste that is closer to sugar, it can be added to coffee and tea as a tabletop sweetener, and can also be used in drinks and foods such as cider and schuss, where you can enjoy the sweetness and aroma directly.

(Example) The present invention will be further explained below with reference to Examples.

In the text, "parts" and "%" are based on weight.

Examples 1-2 Aqueous solutions of sweeteners were prepared in the following proportions.

(Example 1) Stevioside 29.6% Rebaudioside A45.0% Rebaudioside C7.1% Total steviol glycosides 89.1% (Product name: Crisanta 91 Dainippon Ink Chemical Industry ■Products) (Example 2) Stevioside Rebaudioside A Rebaudioside C Total steviol glycosides 0.7% 93.2% 0.7% 96.3% (Product name: Refined product A Dainippon Ink Chemical Industry ■Products) Comparative examples 1 to 3 Aqueous solutions of sweeteners were prepared in the following proportions.

(Comparative Example 1) Stevioside 54.9% Rebaudioside A 22.8% Rebaudioside C 8.1% Total steviol glycosides 88.7% (Product name Stevia DICH-PS Dainippon Ink & Chemicals Product) (Comparative Example 2) Stevioside 22.1% Rebaudioside A 36.8% Rebaudioside C 8.4% Total steviol glycosides 78.4% (Product name: Purified product B Dainippon Ink & Chemicals ■Product) ( Comparative Example 3) Stevioside 25.1% Rebaudioside A 28.2% Rebaudioside CI 0.5% Total steviol glycosides 78.6% (Product name Purified product C Dainippon Ink & Chemicals @ J product) Next Table 1 shows the blending ratio of each steviol glycoside in Examples and Comparative Examples.

Next, sensory evaluation of each of the aqueous solutions of Examples 1 to 2 and Comparative Examples 1 to 3 was performed by a two-point comparison method by 20 taste panelists using an 8.0% sucrose aqueous solution as a control solution. The results are shown in Table 2.

The sweetness level of each sample aqueous solution is 8.0% sucrose.
It was prepared to be equivalent to an aqueous solution.

Table 2 shows that when the proportion of rebaudioside A in all steviol glycosides is 44% by weight or less, the onset of sweetness is delayed and the unique aftertaste becomes strong (even if the proportion of rebaudioside C is 10% by weight). % or less. (Comparative Example 1.3) Conversely, when the proportion of rebaudioside C in all steviol glycosides is 10% by weight or more, bitterness and astringency are strong. Therefore, even if the proportion of rebaudioside A is 44% by weight or more, a decrease in palatability cannot be avoided. (Comparative Example 2.3
) However, only when the proportion of rebaudioside A in the total steviol glycosides is 44% by weight or less and the proportion of rebaudioside C is 10% by weight or less, the sweetness quality of the stevia sweetener is It was significantly improved and was able to obtain an evaluation almost equivalent to that of sucrose. (Example 1.
2) Also, since the proportion of stevioside in all steviol glycosides in Comparative Example 2.3 and Example 1 is about 30 parts and there is no difference, this evaluation is not related to the proportion of stevioside in all steviol glycosides. That is clear.

Examples 3 and 4, Comparative Examples 4 and 5 (powder tabletop sweetener) (Example 3) Stevioside 22.2% Rebaudioside A 42.7% Rebaudioside C 4.6% Total steviol glycosides 71. 4% (Product name: Crysanta AX-P Dainippon Ink & Chemicals Product) 0.71 part of the above Stevia sweetener and 99.29 parts of dextrin (Sandec #100 Sansho Starch Co., Ltd. product) were mixed to form a powder. A tabletop sweetener was prepared.

(Example 4) Stevioside 0.7% Rebaudioside A 93.2% Rebaudioside C 0.7% Total steviol glycosides 96.3% (Product name: Purified product A Dainippon Ink & Chemicals ■Product) Above 0.48 parts of stevia sweetener and 99 parts of dextrin.
A powder tabletop sweetener was prepared by mixing 52 parts of the following ingredients.

(Comparative Example 4) Stevioside 54.9% Rebaudioside A 22.8% Rebaudioside C 8.1% Total steviol glycosides 88.7% (Product name Stevia DICH-PS Dainippon Ink & Chemicals Product) 0.71 parts of the above Stevia sweetener, 99 parts of dextrin.
29 parts were mixed to prepare a powder tabletop sweetener.

(Comparative Example 5) Stevioside 22.1% Rebaudioside A 36.8% Rebaudioside C 8.4% Total steviol glycosides 78.4% (Product name: Purified product B Dainippon Ink & Chemicals ■Product) Above Stevia sweetener 1.00 parts and dextrin 99.0 parts
0 parts to prepare a powder tabletop sweetener.

Next, the powders of Example 3.4 and Comparative Example 4.5 were added to coffee and tea using a two-point comparison method using 20 TF Nellers with granulated sugar as a control (the evaluation criteria were as follows: A sensory evaluation was conducted according to the same method as in Table 2).

The amount added is based on the sweetness intensity of coffee and black tea, each of which is 10.
It was prepared to have a concentration equivalent to 0% sucrose. The results are shown in Table 3.

As can be seen from Table 3, the proportion of rebaudioside A in the total steviol glycosides in both coffee and black tea is 44.
% by weight or less, and the proportion of rebaudioside C is 0. It was observed that the sweetness quality was significantly improved by using 5 to 10% by weight of Stevia sweetener.

Examples 5, 6, Comparative Examples 6 to 8 Soft drink containing fruit juice (orange juice) (Example 5) Stevioside 22°2% Rebaudioside A 42.7% Rebaudioside 0 466% Total steviol glycosides 71.4% (Product name: Crisanta AX-P, Dainippon Ink & Chemicals product) 0.40 parts of the above stevia sweetener, 60 parts of granulated sugar,
2.4 parts of citric acid, 0.5 parts of sodium citrate, 1.0 parts of malic acid, 1.0 parts of orange essence, 2 parts of vitamin C00, orange juice (POM, product of Ehime Prefecture Fruit and Vegetable Agriculture Nao Cooperative Association) 220 parts were mixed and the total volume was made up to 1000 parts with distilled water to prepare a soft drink containing fruit juice (orange juice).

(Example 6) Stevioside 0.7% Rebaudioside A 93.2% Rebaudioside C 0.7% Total steviol glycosides 96.3% (Product name Purified product A Dainippon Ink Chemical Company product) Above Stevia sweetener 0.27 parts, granulated sugar 60 parts,
2.4 parts of citric acid, 0.5 parts of sodium citrate, 1.0 part of phosphoric acid, 1.0 parts of orange essence. 0 parts of vitamin C, 0.2 parts of vitamin C, and 22-0 parts of orange juice were mixed, and the total volume was made up to 1000 parts with distilled water to prepare a soft drink containing fruit juice (orange juice).

(Comparative Example 6) 120 parts of granulated sugar, 2.4 parts of citric acid, 0.5 parts of sodium citrate, 1.0 parts of malic acid. 0 parts, orange essence 1. 0 parts of vitamin C, 0.2 parts of vitamin C, and 220 parts of orange juice were mixed, and the total volume was made up to 1000 parts with distilled water to prepare a soft drink containing fruit juice (orange juice).

(Comparative Example 7) Stevioside 22.1% Rebaudioside A 36.8 and Rebaudioside C 8.4% Total steviol glycosides 78°4% (Product name: Purified product B 'Dainippon Ink Chemical Company product) ) 0.55 parts of the above stevia sweetener, 60 parts of granulated sugar,
Mix 2.4 parts of citric acid, 0.5 parts of sodium citrate, 1.0 part of malic acid, 1.0 part of orange essence, 0.2 parts of vitamin C, 220 parts of orange juice, and add distilled water to bring the total to 1000 parts. A soft drink containing orange juice (orange juice) was prepared.

(Comparative Example 8) Stevioside 54.9% Rebaudioside A 22.8% Rebaudioside 0 861% Total steviol glycosides 88.7% (Product name Stevia DIc H-PS Dainippon Ink & Chemicals Product) 0.40 parts of the above Stevia sweetener, 60 parts of granulated sugar, 2.4 parts of citric acid, 0.5 parts of sodium citrate, 1.0 parts of malic acid. 0 parts, orange essence 1. Q section,
A soft drink containing fruit juice (orange juice) was prepared by mixing 0.2 parts of vitamin C and 220 parts of orange juice, and adding distilled water to make up the total volume to 1000 parts.

A two-point comparison method using 20 panelists regarding the five types of beverages obtained in Examples 5.6 and Comparative Examples 6 to 8 above, and using Comparative Example 6 as a control (evaluation criteria are test examples (Table 2)) Sensory evaluation was carried out using the same method as above).

The results are shown in Table 4.

As can be seen from Table 4, the proportion of rebaudioside A in all steviol glycosides is 44% by weight or less,
and the proportion of rebaudioside C is 0.5 to 10% by weight
It was found that the sweetness quality was significantly improved by using the Stevia sweetener.

Claims (1)

[Claims] 1. Contains 44% by weight or more of rebaudioside A and 0% of rebaudioside C based on all steviol glycosides.
．． A stevia sweetener comprising 5 to 10% by weight of steviol glycosides. 2. A sweet food comprising the sweetener according to claim 1.