JPH0433431B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a dipeptide sweetener with improved physical properties, particularly a dipeptide sweetener with excellent handling characteristics such as powder physical properties such as chargeability and scattering properties, and dispersibility and solubility in water and viscous substances. Concerning the manufacturing method. α-L-Aspartyl-L-phenylalanine methyl ester (hereinafter referred to as aspartame) has good sweet taste and approximately 200 times the sweetening power of sucrose, so it is expected to be used in various foods. Although it is a caloric sweetener, it has been pointed out that when aspartame is used in its raw form, it is often difficult to handle due to several problems caused by its inherent physical properties. In other words, aspartame has the advantage of not easily deliquescing upon moisture absorption, but on the other hand, as it is a light crystalline powder, it easily scatters and is easily charged.
It also has the disadvantage of poor dispersibility and solubility in water, etc. These disadvantages are a major disadvantage in terms of processing when used in various foods. For example, (1) If the scattering property is high, powder will be generated during weighing and cause environmental pollution. (2) If the electrostatic property is large, it will adhere to the human body, clothing, equipment, etc.
In particular, adhesion to packaging machines, etc. can reduce on-site production efficiency. (3) If dispersibility and solubility are poor,
When dissolving in water, etc., agglomerated lumps are generated, making the dissolution operation difficult and time-consuming, resulting in a large loss in terms of energy and time schedule.
etc. Various methods have been attempted to improve the physical properties of aspartame. A typical example is a method in which aspartame is previously made into an aqueous solution alone or together with an excipient, or made into a slurry, and then dried. This method is effective in improving the dispersibility and solubility of aspartame and obtaining a uniform aspartame preparation, but on the other hand, it is difficult to operate because aspartame is first dissolved in water or made into a slurry. As the amount of aspartame increases, the process of dissolving the lumps and lumps that occur when aspartame is dissolved and made into a slurry is unavoidable, and aspartame is decomposed by heat during the drying process, making it non-toxic and completely safe. However, it is expected that the diketopiperazine derivative will have no sweet taste, resulting in a loss of sweet taste. Further, when such a method is used, improvement in dispersibility and solubility can be expected, but sufficient improvement is not necessarily achieved in terms of powder physical properties, that is, scatterability and chargeability. In addition, it is necessary to evaporate a relatively large amount of water, which is disadvantageous in terms of energy and imposes a certain burden in terms of cost. For this reason, it is particularly difficult to use the above-mentioned physical property improvement treatment of aspartame as a so-called pre-treatment in the manufacturing process of processed foods (seasonings, sweeteners, beverages) due to process control and energy cost considerations. , can hardly be called advantageous. On the other hand, aspartame's function is to sweeten foods with high bulk density and low calorie, but such functions are impaired when a large amount of excipients are used together. In addition, the cost of packaging material increases by the amount of excipient, and depending on the type of excipient, it may affect the quality of sweetness or cause browning. As described above, there is a need for a method of improving the powder properties and handling properties of aspartame at low cost and without involving complicated processes, but there are still no known attempts to improve the physical properties of aspartame that fully satisfy this demand. I am in a situation where I am not. In view of the current situation, the present inventors have conducted intensive studies to obtain an aspartame product that satisfies the above-mentioned requirements.As a result, the present inventors have found that aspartame has been modified to include oils, oil-related substances, fatty acids, and glycerides or derivatives of fatty acids. The present invention has been completed based on the finding that the above problem can be solved by catalytically adsorbing 0.002 to 10% by weight of one or more selected from among them. The fats and oils, analogs of fats and oils, fatty acids, and glycerides or derivatives of fatty acids as used in the present invention are as follows. Fats and oils are triglycerides, including soybean oil,
These include vegetable oils such as rapeseed oil, olive oil, and palm oil, and animal oils such as pork fat, beef tallow, and squid oil. The oil-related substances include, for example, phospholipids such as soybean lecithin, monoglycerides, diglycerides, and the like. Fatty acids are oil and fat constituents such as lauric acid, listic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. Glycerides of fatty acids are monoglycerides of the above fatty acids. Fatty acid derivatives refer to commonly synthesized fatty acid esters, amides, salts, etc. Fatty acid esters also include sucrose fatty acid esters and sorbitan fatty acid esters. The aspartame used in the present invention may be in the form of powder, cake, slurry, or solution. In the case of powder, the particle size is not particularly limited, but is generally about 3 to 200 microns from the viewpoint of product uniformity. Furthermore, when an excipient is used in combination, it is desirable to use the same amount or less as aspartame. That is, increasing the amount of excipients does not result in a highly sweetened, low cost product. Types of excipients include sucrose, lactose, fructose and other sugars, sorbitol, maltitol, xylitol, other sugar alcohols, dextrin, soluble starch and other modified starches, gummy mannan, pectin, alginic acid and other polysaccharides, and gelatin. , low molecular weight polypeptides and other proteins, calcium carbonate, calcium phosphate and other salts, citric acid, malic acid, fumaric acid and other acids, vitamins, etc., and one or more of them are selected and combined. The amount of fats and oils, related substances of fats and oils, fatty acids, and glycerides or derivatives of fatty acids (hereinafter referred to as fats and oils and activators) is used in an amount of 0.002 to 10% by weight based on aspartame. Usually 0.005 due to the effect of addition and changes in taste and flavor due to addition.
Particularly preferred is up to 1.0% by weight. At 0.002% by weight or less, aspartame's scattering, charging, dispersion,
No improvement effect on solubility was observed, and on the contrary, addition of 10% by weight or more is meaningless and may impair taste and flavor as there is no advantage in terms of cost or production. As for the contact adsorption method of fats, oils and active agents on aspartame, it is sufficient to make oils, fats and active agents exist on the surface of aspartame before final drying. In the case of a slurry or solution, the oil or fat and the active agent may be dissolved or dispersed in the slurry or solution and stirred. That is, any method may be used as long as aspartame is adsorbed on the surface without being decomposed. If the slurry is dispersed or dissolved in a slurry and then subjected to filtration or centrifugation, it is necessary to adjust the amount of the fat and activator deposited after filtration or centrifugation to the above-mentioned amounts. Even in the case of a solution, it is necessary to adjust the amount of fat and oil and active agent deposited in the product to be within the above range, regardless of the method of crystallization or separation. The aspartame to which fats and oils and active agents have been adsorbed in this manner is dried, if necessary, by a conventional method. When aspartame is used in combination with an excipient, the most preferable method is to mix aspartame with fats and oils and an active agent adsorbed on its surface and the excipient by shearing with a feather mill, pin mill, etc. to form a product.
In other words, even if you try to mix aspartame and excipients in powder form in advance, it is difficult to obtain a homogeneous mixture no matter what kind of mixer is used due to the charging characteristics of aspartame, and the premixed product also contains oils, fats, and active substances. Products with added agents tend to cause unevenness. Furthermore, even when the fat and oil and the active agent are simply mixed in powder form, the dispersion and solubility are improved, although the scattering and charging properties remain the same compared to untreated aspartame bulk powder. However, its effectiveness is inferior to the above-mentioned methods. When using oils and fats together, it depends on the desired physical properties, but in general,
The amount of active agent used is 0.5 to 3.5 times, preferably 0.5 to 2.5 times. Of course, they may be added separately, but from a work standpoint, it is better to use them in combination. In addition to the methods described above, the composition of the present invention containing an oil or fat and an active agent can be processed by extrusion granulation, fluid granulation,
It can be applied to granulation by agitation granulation, compression granulation, etc., or it can be provided as sweetener compositions in various forms using methods such as tabletting and cube formation. It goes without saying that third components other than the above-mentioned excipients, such as flavors, essences, vitamins, seasonings, calcium, etc., can be incorporated. As detailed above, the dipeptide sweetener composition of the present invention can improve the dispersibility, chargeability, dispersibility, and solubility of aspartame, which are important issues when handling aspartame bulk powder itself. This will greatly contribute to improving the ease of handling. The present invention will be further explained below with reference to Examples. Example 1 While stirring 1000 g of aspartame cake with a water content of approximately 50% using a kneading machine, 0.25 g and 2.5 g of an emulsion in which 4 parts of soybean oil and 1 part of soybean lecithin were dispersed in 25 parts of water were added to it, respectively. , 25g, 250g spray
It was dried for 10 hours at 40°C under a reduced pressure of 760 mHg. The obtained dried product was pulverized with a speed mill to obtain 100 mesh powder of aspartame powder. As a control, a sample without the emulsion added was kneaded, dried and ground under the same conditions. The physical properties of the obtained aspartame powder were as follows.

【table】

[Table] As is clear from the results in Table 1 above, aspartame obtained by the method of the present invention had particularly excellent physical properties in terms of scattering properties and charging properties. Example 2 Dispersion 10 was prepared by dispersing 10 parts of monoglycerides of various fatty acids in 90 parts of water while stirring 1000 g of aspartame cake with a water content of about 35% using a kneading machine.
g and dried at 40° C. for 7 hours under reduced pressure of 760 gmHg. The obtained dried product was pulverized in the same manner as in Example 1 to obtain aspartame powder.
As a control, a sample without the addition of fatty acid monoglyceride was used, which was subjected to the same kneading and drying process. The physical properties of the obtained aspartame powder were as follows.

[Table] From the results in Table 2 above, monoglycerides of various fatty acids improved the scattering properties, charging properties, and dispersion/solubility of aspartame. Example 3 To 1000 g of slurry with aspartame concentration of 20%, 0.05 g, 0.5 g of oleic acid monoglyceride,
The total amount of 1.0g and 5.0g added and stirred,
It was dried at 45° C. for 20 hours under a reduced pressure of 760 mHg. The obtained dry product was ground in a speed mill, and
Obtained aspartame powder from Metsuyupas. As a control, a sample to which no monoglyceride was added was stirred, dried, and ground under the same conditions. The physical properties of the obtained aspartame powder were as follows.

[Table] From the results in Table 3 above, the physical properties of aspartame were improved by the addition of oleic acid monoglyceride, but some changes in taste and flavor were observed when the addition amount was 2.5%. Example 4 1000g of aspartame, 0.5g of soybean oil, 0.1g of oleic acid monoglyceride and ethyl alcohol.
A solution dissolved in 10 ml was sprayed, heated at 60°C for 3 hours, and then ground to obtain aspartame powder. A comparison of this with untreated aspartame powder was as follows.

[Table] Example 5 0.5 g of oleic acid and 0.5 g of linoleic acid were mixed while kneading 1000 g of aspartame cake with about 40% water content.
The mixture was sprayed while heating, dried at 40°C under a reduced pressure of 760 mHg for 15 hours, and then ground to obtain aspartame powder. The obtained aspartame powder had the same effect of improving physical properties as shown in Example 5. Example 6 1000 g of a slurry containing 30% aspartame was contacted with 6 g each of oleic acid monoglyceride, sorbitan ester, and sugar ester dispersed in 20 g of water, dried, and then ground to obtain aspartame powder. Ta. The physical properties of the obtained aspartame powder were as follows.

[Table] As is clear from Table 6, oleic acid monoglyceride was more effective in improving physical properties than sorbitan ester and shugar ester.

Claims (1)

[Claims] 1 α-L-Aspartyl-L-phenylalanine methyl ester, fats and oils, fats and oils related substances,
0.002 to 10% by weight of one or more types selected from fatty acids and glycerides or derivatives of fatty acids
A dipeptide sweetener with improved physical properties characterized by contact adsorption.