JPH0453500B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to powdered candy and α-L-aspartyl-L-
The present invention relates to the production of a sweetening composition of phenylalanine methyl ester. [Prior Art] Various sugars including sucrose have been used as sweeteners since ancient times. These natural sugars have excellent flavor and are still widely used as sweetening agents for foods and other products. However, due to the high calorie content of sugars, the harmful effects on the human body from excessive intake of sugars, and the economic reasons for industries that use large amounts of sweeteners, synthetic sweeteners have been developed, including saccharin, dultin, sodium cyclamate, etc. was used. However, although these synthetic sweeteners exhibit sweetness several hundred times higher than sucrose and the like, they have the disadvantage that they are significantly inferior to sucrose and other sugars in terms of flavor. Also,
These synthetic sweeteners have toxic effects on the human body when ingested in large quantities, and legal regulations have been put in place to restrict or prohibit their use. Therefore, dipeptides have attracted attention as sweeteners that have a flavor more similar to sucrose than these conventional synthetic sweeteners and have no toxic effects when ingested, and in particular, α-L-aspartyl-L-phenylalanine methyl ester ( APM (hereinafter abbreviated as APM) has a flavor most similar to sucrose, is 100 to 200 times sweeter than sucrose, and was developed as a sweetener that is not toxic to the human body (Japanese Patent Publication No. 31031/1983). It has been extensively tested as a sweetening agent for foods, confectionery, and beverages for the purpose of eliminating various harmful effects caused by ingesting large amounts of sucrose and the like. However, this APM is still inferior to sucrose in terms of flavor, has low dispersibility and solubility in water, and has many inconveniences when added to drinks and foods. Therefore, in order to improve the flavor and low solubility of APM in water, APM
A mixture of various sugars (Japanese Patent Application Laid-open No. 1983-
150361, 57-174069, 57-141249), a mixture of corn syrup dextrin (Tokukosho
57-4294) and a method of mixing a starch hydrolyzate having a DE value of up to 20 with a heated aqueous solution or slurry of APM (Japanese Patent Publication No. 57-18457). [Purpose of the Invention] The present inventors conducted research on mixtures of APM and various starch sugars for the purpose of improving the flavor of APM, improving its solubility in water, and eliminating the harmful effects of excessive intake of sucrose. When we used powdered candy or starch syrup as starch sugar, mixed it with APM, and dried it, we found that even with excessive vibration, the two did not separate, and a constant proportion of APM was maintained.
A sweetener was obtained that is easily soluble in water and has a sweetness that suits the tastes of people who like roundness. [Structure of the Invention] The present invention is a method for producing a sweetener characterized by mixing starch syrup or powdered candy and α-L-aspartyl-L-phenylalanine methyl ester and drying the mixture. The starch syrup used in the present invention is corn starch,
Starches such as sweet potato starch and potato starch are hydrolyzed with acids such as oxalic acid and hydrochloric acid to a pH of about 1.5 to 2.3, and the acid remaining in this saccharified liquid is treated with an alkali such as sodium hydroxide, sodium carbonate, and calcium carbonate. So-called acid saccharified starch syrup is obtained by neutralizing with water and then desalting and purifying it with an ion exchange resin.The starch liquefied liquid obtained by treating raw starch with bacterial α-amylase is treated with various saccharifying enzyme agents. Obtained by decomposition and purification with activated carbon and ion exchange resin,
Preferred are so-called enzymatically saccharified starch syrup, or so-called malt starch syrup made by saccharifying raw material starch with malt powder, such as high maltose syrup, produced by a general method. Powdered candy includes general powdered candy produced by dehydrating and drying the starch syrup described above. The starch syrup and powdered candy used in the present invention have a percentage (DE) of completely reducing sugars of 20 to 40 based on the total solid content.
It is preferable that the The sweetener of the present invention can be added to the above starch syrup or powdered candy.
This is done by adding APM, mixing and drying. The mixture of the two is, in the case of starch syrup,
Add APM and suspend evenly. In this case 50℃
A good homogeneous suspension can be obtained by heating and stirring back and forth. In the case of powdered candy, APM is dissolved in water heated to around 50°C and mixed and dissolved with powdered candy. When drying a mixture of the two, it is generally convenient to use a spray dryer. The amount of APM added to starch syrup or powdered candy can be changed arbitrarily depending on the purpose of use of the product, etc., but when used for general foods, drinks, etc., the amount of APM added to starch syrup or powdered candy is 0. Good results are obtained when added in the range of .3 to 10 parts by weight. The sweetener obtained as described above is in a convenient powder form. This APM-containing candy has the same rounded sweetness and flavor as sucrose, and is easily soluble in water, so it can be used in the same way as regular sucrose when added to beverages such as coffee and tea. Since the ingredients are based on candy and APM, it can be conveniently used by diabetics and in various sweetened foods and drinks to eliminate the harmful effects of excessive sugar intake. In addition, the sweetener obtained by the method of the present invention is
Because the APM is tightly bound, the two do not separate even under strong vibrations, and a homogeneous mixture is always supplied. [Example] Example 1 Dissolve 3.4 g of APM in 450 ml of 50°C warm water, dissolve 300 g of DE27 powdered candy in this, and dry in a disc type spray dryer (disk rotation speed 10000 rpm, air blowing temperature 170°C).
℃, stock solution supply rate of 48 ml/min, and exhaust air temperature of 75°C) to obtain powdered APM-containing powdered candy. Example 2 Dissolve 12g of APM in 600ml of 50℃ warm water and add
400 g of DE27 powdered candy was dissolved and dried in the same disc-type spray dryer as in Example 1 to obtain powdered APM-containing powdered candy. Example 3 3.4 g of APM was dissolved in 450 ml of warm water at 50° C., and 300 g of DE33 powdered candy was dissolved therein, and dried in the same disc-type spray dryer as in Example 1 to obtain powdered APM-containing powdered candy. Example 4 DE33, APM3.4g in 600g of starch syrup with solid content of 50%
Suspend it uniformly and dry it with the disk type spray dryer of Example 1 using a pump while stirring at 50℃ to form a powder.
APM-containing powdered candy was obtained. [Effects of the Invention] The results of measuring the sweetness level, dissolution time at 20°C, bulk density, and residual sweetness level of the sweeteners of the present invention obtained in Examples 1 to 4 are shown in the table below.

[Table] The sweetener obtained according to the present invention has a good sweetness very similar to that of sucrose, has good solubility in water, and when added to a liquid, it precipitates like sucrose, making it convenient to use. It is.

Claims (1)

[Claims] 1. Starch syrup or powdered candy and α-L-aspartyl-
Mixed with L-phenylalanine methyl ester,
A method for producing a sweetener characterized by drying. 2 Starch syrup or powdered candy and α-L-aspartyl-
L-phenylalanine methyl ester: 100:0.3
The method for producing a sweetener according to claim 1, wherein the sweetener is mixed at a solid content weight ratio of 10 to 10.