JPH0461623B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a dipeptide sweetener composition that stably retains a dipeptide sweetener against heat and decomposed oxygen in the production of pastry products such as kamaboko and sausages. α-L- is used as a sweetener in the production of pastry products.
When a dipeptide sweetener represented by aspartyl-L-phenylalanine methyl ester (hereinafter abbreviated as aspartame) is directly added, most of it is decomposed and no longer exhibits sweetness. The main reason for this is that raw surimi products are heated in a relatively high PH region of about 6.8 to 7.5 (in the case of kamaboko , pH around 7.0, 80℃, about 40 minutes)
It is speculated that this is because the In other words, dipeptide sweeteners are most stable at pH levels around 4.0 to 5.0, and are unstable at neutral or alkaline conditions, especially at this relatively high pH.
It is believed that the combination of temperature and heating would place the aspartame in extremely unstable conditions, causing it to rapidly lose its sweetening power. On the other hand, dipeptide sweeteners such as aspartame have a sweetness intensity approximately 300 to 500 times that of sucrose (salt-containing foods) and have a long-lasting sweetness. Even an increase of 15 to 30% in the sweetening rate results in a certain satisfactory sweetening effect. As mentioned above, it is thought that the improvement of the residual rate of dipeptide sweeteners is largely related to pH, so it can be assumed that stabilizing dipeptide sweeteners by a certain level of pH reduction is an effective method. The refined product creates another very serious problem. That is, when the present inventors attempted to lower the pH of kamaboko using solid organic acids such as citric acid and fumaric acid, which is the most common method for lowering the pH, although an improvement in the aspartame residual rate was observed. , physical property deterioration,
New serious demerits such as vitiligo and acidity were observed. As a result of intensive study by the present inventors on a method that simultaneously satisfies the above-mentioned two effects that are generally considered to be contradictory, that is, stabilizing the dipeptide sweetener and maintaining the physical properties and sensory properties of the paste product, First, the vitiligo phenomenon can be resolved by using glucono delta lactone or by using a solid organic acid in an aqueous solution.In particular, if glucono delta lactone is used to adjust the pH to 6.5 to 6.0, vitiligo can be resolved. In addition to eliminating the phenomenon, it was found that the deterioration of physical properties and the development of sourness were considerably suppressed. As a result of further intensive research based on this knowledge, the present inventors have found that by combining glucono delta-lactone, fats and oils, emulsifiers, and, if necessary, polysaccharides at a certain ratio, dipeptide sweetness in pasted products can be improved. The inventors have discovered that it is possible to obtain a dipeptide sweetener composition for paste products, etc., which improves the residual rate of sweeteners and does not cause vitiligo, physical property deterioration, or sourness, and has led to the completion of the present invention. That is, the present invention provides (1) glucono delta lactone 15
~60% by weight, (2) 30 to 80% by weight of fat, oil, emulsifier, fat-emulsifier or fat-emulsifier-polysaccharide, and (3) 20% by weight or less of dipeptide sweetener. and the pH of the paste product is
By adding the present composition in an amount regulated to about 6.7 to 5.5, there is no vitiligo phenomenon, decrease in gel strength, and sour taste, and the residual rate of the dipeptide sweetener is improved.
It becomes possible to put dipeptide sweeteners to practical use in paste products. The present invention will be explained in detail below. The glucono delta lactone used in the present invention is
It is desirable to use solid products such as powders and granules, and their proportion in the dipeptide sweetener composition of the present invention is 15 to 60%, preferably 20 to 40% by weight. When glucono delta lactone exceeds 60% by weight, the pH decreases to 5.5 or less within the range of addition amount of the present dipeptide sweetener composition that satisfies sensory (sweet taste), resulting in deterioration of physical properties and development of sour taste. On the other hand, if it is less than 15%, the dipeptide sweetener will not have the effect of improving the persistence of the sweetener, and the intended purpose will not be achieved.
Therefore, 15-60% by weight of glucono delta-lactone
It is preferable to adjust the pH of the paste product to 6.7 to 5.5 using the present composition, and more preferably, to adjust the pH of the paste product to 6.5 to 5.5 using the present composition having a glucono delta lactone content of 20 to 40% by weight. Adjusting to 6.0 will give you the maximum effect. The second component to be combined with glucono delta lactone is a fat, an emulsifier, a fat-emulsifier, or a fat-emulsifier-polysaccharide. Examples of the oils and fats include liquid oils, hardened oils, higher fatty acids, higher alcohols, heads, waxes, and resins. Preferably, it has a melting point of 50° C. or higher, and specific examples include hardened rapeseed oil and stearic acid. As the emulsifier, commonly used emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, camphor fatty acid ester, and soybean phospholipid can be used, but sorbitan fatty acid ester and camphor fatty acid ester are preferred. Examples of the polysaccharide include starch, dextrin, β-cyclodextrin, pullulan, pectin, carrageenan, tamamine, and waxy corn starch and β-cyclodextrin are preferred. The proportion of fat, oil, emulsifier, fat-emulsifier, or fat-emulsifier-polysaccharide in the dipeptide sweetener composition is 30 to 80% by weight, preferably around 60%. If it is more than 80%, it will not contain the desired amount of glucono delta-lactone or aspartame, and if it is less than 30%, it will not be possible to improve the aspartame residual rate. The composition ratio of oil and fat to emulsifier is 2:
1. The ratio of oil/fat/emulsifier/polysaccharide is preferably 2:1:1. The dipeptide sweetener composition of the present invention can be prepared by uniformly mixing the glucono delta lactone, oil, emulsifier, polysaccharide, and dipeptide sweetener. Specifically, for example, in the case of using a low-melting point oil or emulsifier, the oil, emulsifier, polysaccharide, dipeptide sweetener, and glucono delta-lactone are mixed in order to obtain a paste, or the oil or fat with an mp of 50°C or higher is used. Or, if using an emulsifier, heat-melted solid oil or fat,
Emulsifier, solid fat-emulsifier, polysaccharide, dipeptide sweetener, glucono delta-lactone are mixed in sequence,
After cooling, pulverize with a mixer or the like. In either case, the molten mixture may be dried and powdered using a spray dryer. The size of the powder particles is preferably 12 mesh or less. The dipeptide sweetener composition obtained above can be used not only for paste products, but also for foods that require heating or foods whose enzymes have not been deactivated, such as paste products, pickles, boiled fish, smoked seafood/meat, Japanese sweets, etc. Its effects can be maximized by incorporating it into Western confectionery, gum, bread, and various seasonings. The present invention will be further explained below using experimental examples and examples. (AP in the Experimental Examples and Examples is aspartame.) Comparative Example 1 A prototype kamaboko with citric acid or glucono delta-lactone added was produced and evaluated as follows. Recipe: Frozen surimi (SA) 6.04Kg, salt 0.18
Kg, “Ajinomoto” 0.06Kg, “New Essan Starch” 0.60
Kg, ice water 2.12Kg, total 9.00Kg, AP 3.0g used. Manufacturing method: Frozen surimi → thawing → minced → Arasuri 10
Minutes → Salt slurry 15 minutes → “Ajinomoto”, AP, ice water addition →
Stirring for 20 minutes → Stuffing in casings → Heating at 80℃ for 40 minutes → Cooling. The results are shown in Table-1 and Table-2. Note that AP analysis is based on liquid chromatography.

[Table] As shown in Table 1, there is a vitiligo phenomenon when solid organic acids are used. If a solid organic acid is used in the form of an aqueous solution, there will be no white spots, but this is not appropriate due to deterioration of physical properties.

【table】

[Table] As shown in Table 2, the use of glucono delta lactone eliminates the vitiligo phenomenon, causes relatively no deterioration of physical properties, has relatively no sour taste, and lowers the pH comparatively more than in the case of citric acid. This will improve the AP remaining rate. In addition, in the case of using the solid organic acid shown in Table 1, the AP residual rate tends to be high, but this is considered to be related to the vitiligo phenomenon. Comparative Example 2 In order to eliminate the vitiligo phenomenon caused by the use of a solid organic acid, an organic acid-AP was coded using a hydrophilic excipient and a hydrophobic excipient. When using a new aqueous excipient, add the same amount of water to the mixture, homogenize, dry at 40℃ for 24 hours under reduced pressure,
It was ground to a particle size of 65 to 150 mesh.
When a hydrophobic excipient is used, the oil or fat or emulsifier is heated and melted, fumaric acid and AP are sufficiently kneaded, cooled, and then ground to give a particle size of 65 to 150 mesh. Excipient Coding Composition Composition (A) Gum Arabic 50.0% by weight fumaric acid 35.7 〃 AP 14.3 〃 Composition (B) Waxy corn starch 50.0% by weight fumaric acid 35.7 〃 AP 14.3 〃 Composition (C) β-cyclo Dextrin 50.0% weight fumaric acid 35.7 〃 AP 14.3 〃 Composition (D) Shoots fatty acid ester 66.7% weight fumaric acid 23.8 〃 AP 9.5 〃 Composition (E) Stearic acid 66.7% weight fumaric acid 23.8 〃 AP 9.5 〃 Composition (A ) to (E), kamaboko was prototyped and evaluated in the same manner as in Comparative Experiment Example 1. Incidentally, since it is difficult to analyze AP in the composition, all AP residual rates when using the composition take into account the composition preparation and the time of kamaboko production. The results are shown in Table-3.

【table】

[Table] As shown in Table 3, the vitiligo phenomenon cannot be resolved even by coating with excipients. However, when the excipients are waxy corn starch, β-cyclodextrin, camphor fatty acid ester, and stearic acid, an improvement in the AP residual rate is observed. Example 1 Glucono delta-lactone was used as the organic acid material and coated with AP and a hydrophobic excipient. The preparation method is the same as in Comparative Example 2. Regarding hydrophilic excipients (in the case of composition (F)), since glucono delta-lactone decomposes into gluconic acid under aqueous pressure, only β-cyclodextrin-coated AP was selected, and glucono delta-lactone was added separately. . In addition, an example of using a hydrophobic excipient and adding glucono delta lactone is shown in Composition (J). Composition containing glucono delta lactone Composition (F) β-cyclodextrin 80.0% Weight AP 20.0 (Glucono delta lactone is used in combination at a ratio of 23.1 parts to 15 parts of total weight of β-cyclodextrin and AP) Composition Product (G) Blackberry fatty acid ester 66.7% glucono delta lactone by weight 29.5 〃 AP 3.8 〃 Composition (H) Hydrogenated rapeseed oil 66.7% glucono delta lactone by weight 29.5 〃 AP 3.8 〃 Composition (I) Rice bran wax 66.7% glucono delta lactone by weight Nodelta-lactone 29.5 〃 AP 3.8 〃 Composition (J) Stearic acid 40.0% by weight Sortabin fatty acid ester 20.0 〃 Waxy corn starch 20.0 〃 AP 20.0 〃 (Glucono-delta-lactone is attached separately) Composition (K) Stearic acid 44.4% by weight Sortavin fatty acid ester 22.3 〃 Glucono delta lactone 29.5 〃 AP 3.8 〃 Composition (L) Stearic acid 33.3% by weight Sortavin fatty acid ester 16.7 〃 Waxy corn starch 16.7 〃 Glucono delta lactone 29.5 〃 AP 3.8 〃 Composition (F) ~( Regarding L), a prototype of kamaboko was produced and evaluated in the same manner as in Experimental Example 1. The results are shown in Table 4.

[Table] From Table 4, when using stearic acid, kamaboko PH is
The AP survival rate is high, as it is slightly lower than 6.5. In addition, there is no deterioration in physical properties at a rate where the PH decreases. In particular, case (L) has the highest AP survival rate and good kamaboko physical properties. (L) AP residual rate is 30.4%, kamaboko is sucrose 3.74%
Equivalent to kamaboko containing (AP sweetness level 369 vs. sucrose 1.0),
The sweetness is long-lasting, and the purpose of adding sweetness to kamaboko can be fully achieved.

Claims (1)

[Claims] 1. A dipeptide sweetener composition comprising the following composition. (1) 15 to 60% by weight of glucono delta lactone, (2) 30 to 80% by weight of oil, emulsifier, fat-emulsifier or fat-emulsifier-polysaccharide, and (3) 20% by weight of dipeptide sweetener.