JPH0453501B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to glucose and α-L-aspartyl-L.
- A method for producing a sweet 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 beverages and foods. Therefore, in order to improve the flavor and low solubility of APM in water, APM was mixed with various sugars (Japanese Patent Application Laid-Open No. 150361/1983).
57-174069, 57-141249), a mixture of corn syrup dextrin (Special Publication No. 57-4294)
), starch hydrolysates with DE values up to 20 and
A method of mixing a heated aqueous solution or slurry of APM (Japanese Patent Publication No. 57-18457) is disclosed. [Purpose of the Invention] The present inventors conducted research on a mixture of APM and glucose for the purpose of improving the flavor of APM and improving its solubility in water, and found that simply mixing a predetermined ratio of the two would result in poor transportation. Due to the movement of the two, the two were separated and the objective could not be achieved. After repeated research, we found that hydrated crystalline glucose and a certain amount of
When APM was added and mixed, it was granulated into granules.
This product does not separate the two even when subjected to excessive vibration, and a fixed ratio of APM and glucose is always obtained.This product is easily soluble in water, and is suitable for the tastes of people who like roundness. A sweetener with sweet taste was obtained. [Structure of the Invention] The present invention is a method for producing a sweetener, which comprises mixing and granulating hydrous crystalline glucose and α-L-aspartyl-L-phenylalanine methyl ester. The hydrated crystalline glucose used in the present invention is produced using a general method for producing hydrated crystalline glucose, for example, starch is used as a raw material, bacterial α-amylase is added to it to liquefy it, and then the liquefied starch is saccharified at 55 to 60°C with glucoamylase. Then, impurities are removed from this saccharified liquid by filtration, and it is purified by decolorizing, desalting, and concentrating using activated carbon and ion exchange resin, and then crystallized to a particle size of 50 to 200 mμ by the temperature drop method in a crystallization tank. ,
A liquid containing oligosaccharides is separated using a basket-type centrifuge using a filtering screen made of a punched wire mesh, and the resulting crystals with a moisture content of about 12 to 13% are dried using a rotary dryer to reduce the moisture content to 8.0%. ~8.8%
It is water-containing crystalline glucose obtained by drying at below 60℃. APM is added to and mixed with this hydrated crystalline glucose.
In this case, the amount of APM added can be arbitrarily changed depending on the intended use of the product, but when used in general foods, drinks, etc., it is added in the range of 0.3 to 10 parts by weight per 100 parts by weight of hydrated crystalline glucose. Mixing can be carried out by any suitable method, but industrially a continuous or batch type kneader is used for stirring for about 15 to 30 minutes. The method of granulating the mixture of hydrated crystalline glucose and APM in this way is to add water during the mixing process, mix it, and use a general granulator to granulate it into particles with a diameter of 1.
granules with a length of about 3 to 5 mm. The particle size and length are appropriately selected depending on the purpose of use. The granules thus obtained are then dried at around 60°C to obtain the sweetener of the present invention. The APM-containing hydrated crystalline glucose obtained in this way has the same rounded sweetness and flavor as sucrose, and is easily soluble in water, so it can be added to beverages such as coffee and tea in the same way as regular sucrose. It is easy to use, and since the ingredients are glucose 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, since the sweetener obtained by the method of the present invention has hydrated crystalline glucose and APM strongly bound,
Even with strong vibrations, the two do not separate,
A mixture in homogeneous proportions is always supplied. [Example] Example 1 After mixing 2 kg of hydrated crystalline glucose with 16.7 g of APM in a kneader for 15 minutes, spray it while mixing.
150 ml of water was added over 2 minutes. Rear cylindrical granulator (manufactured by Hata Tekko, a type of granulator with a screen attached to a cylinder with a diameter of 150 mm and a length of 200 mm, in which motor-linked blades rotate to rub the contents and push the contents through the screen) Granulation was performed using a screen with a diameter of 1 mm. After granulation, the obtained hydrated crystalline glucose granules containing APM were dried at 60° C. for 30 minutes, and then left open at room temperature for 3 days to obtain the sweetener of the present invention. The water content was 6.9%. Example 2 Using 112.6g of APM for 2kg of hydrated crystalline glucose,
Granules of hydrous crystalline glucose containing APM were obtained in the same manner as in Example 1. This thing has a moisture content of 7.1%
It was hot. [Effects of the Invention] The results of measuring the sweetness, dissolution time at 20°C, bulk density, and residual sweetness of the sweeteners of the present invention obtained in Examples 1 and 2 are shown in the table below.

【table】

[Table] As shown in the table, the sweetener of the present invention has a solubility equal to that of an amount of granulated sugar of the same sweetness, and dissolves more rapidly than APM alone in the sweetener of the present invention.

Claims (1)

[Claims] 1. Hydrous crystalline glucose and α-L-aspartyl-
A method for producing a sweetener, which comprises mixing and granulating L-phenylalanine methyl ester. 2 Hydrous crystalline glucose and α-L-aspartyl-
L-phenylalanine methyl ester: 100:0.3
2. The method for producing a sweetener according to claim 1, wherein the sweetener is mixed and granulated at a solid content weight ratio of 10 to 10.