JPH0479857A - Production of low-calorie sweetening - Google Patents

Abstract

PURPOSE:To obtain the subject sweetening having a high sweet rate and properties preferable for a table sweetening by preparing a aspartame-bonded vehicle and blending the resultant bonded material with a vehicle. CONSTITUTION:An aspartame-bonded vehicle (preferably granulated sugar or lactitol) is prepared and the resultant bonded material is blended with a vehicle, thus giving the objective sweetening.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a method for producing a low-calorie sweetener containing aspartame (hereinafter abbreviated as APM) and having physical properties suitable as a tabletop sweetener.

[Conventional technology]

In order to make APM, which is widely used as a low-calorie sweetener, for tabletop use, it is possible to make APM, which has a sweetness 200 times sweeter than sugar, by granulating it with appropriate excipients or simply mixing it. In addition to diluting the sweetness ratio, we aim to improve solubility and fluidity, which are problems with APM's physical properties.

[Problem to be solved by the invention]

Among the above methods, for improving the physical properties of APM without granulation, especially for desktop applications, etc., APM and excipients are uniformly mixed (i.e., the sweetness distribution in the product is uniform). The challenge is whether it can be obtained. For example, simply A
When mixing PM with sucrose, granulated sugar, or other sugar as an excipient, it is presumed that the APM and sugar are in an adhering state due to the electrostatic properties of finely powdered APM. The following problems occur. ■ Due to the large difference in particle size between sugar and APM and the fact that sugar and APM are not bound together by a binder, even if they are mixed uniformly during mixing, particle size segregation occurs at the end of mixing and APM is not uniform. It will not stick to the surface. ■ APM and sugar, which have strong electrostatic properties, are only attached by electrostatic force and are not bound together by a binder.
Even if APM adheres uniformly at the end of mixing,
APM peels off from the sugar due to vibrations during the packaging process and the distribution stage before it reaches the consumer, and it adheres to the packaging material, so the product does not have the desired sweetness level. , which poses a problem in handling. ■ On the other hand, although granulated products do not cause such problems, the process and equipment are complicated and costs increase. Therefore, the present invention avoids the increase in cost etc. of granulated products, while APM is uniformly dispersed in the excipient without causing unevenness in concentration distribution, and has good dispersion, solubility, and fluidity. The purpose is to obtain a low-calorie sweetener for tabletop use.

[Means to solve the problem]

When mixing excipients and APM, and if necessary, pulverized excipients (or finely powdered excipients) using the equipment described below, the excipients can be mixed by spraying water or an aqueous binder solution. The excipient and APM are bound or granulated to prevent segregation of APM at the end of mixing. Then, by drying the bound product, a bound product in which the excipient and APM are firmly bound is obtained. Note that the method of forming a bound material here includes methods other than those described above, such as methods such as extrusion granulation and fluidized granulation, and other methods such as A.
Any method that can maintain the bond between PM and excipient may be used. Excipients used here include granulated sugar, coarse sugar, walnut sugar, lactitol, maltitol, etc., and granulated sugar and lactitol are preferable from the viewpoint of fluidity. Furthermore, in conventional granulation, the particle size is increased from fine powder raw materials, which leads to long granulation times and high costs. Therefore, in the present invention, the excipients are crystals with large particle sizes, such as granulated sugar or lactitol. As a substance, AP around it
It is desirable to shorten the granulation time and, as a result, reduce the granulation cost, by further binding the excipient pulverized product (which may be powdered sugar) as necessary. For the purpose of the present invention, the particle size of the excipient is 100 μm to 3[1IIn, excipient pulverized product (or powder $
It is appropriate that the particle diameter is 500 μm or less and the APM is 100 μm or less, and the excipient is 99.9 to 80 μm in the blending ratio.
A range of 0.1 to 20 parts by weight of APM is appropriate. It is also possible to add an edible third component as long as it does not significantly impair the physical properties of the above-mentioned binder. The appropriate amount of water or binder aqueous solution is in the range of 0.1 to 10 parts by weight; if it is less than this range, the binding property will be poor, and if it is more than this range, granulation will proceed too much and large lumps will be formed. The mixing machine must be capable of uniformly mixing the excipient and APM, and examples thereof include a mixing granulator, a fluidized bed granulator, and a transfer granulator. Next, by newly mixing an excipient in an arbitrary ratio to the binder of excipient and APM prepared as above, the sweetness level (the sweetness intensity of sand tJ!Ig is set to 1) is obtained. can be prepared arbitrarily. The excipient used at this time may be the same or different from that used in the binder. The binder of APM and excipient in the present invention has a small difference in specific gravity and particle size between the binder and the excipient to be mixed, so segregation due to specific gravity and particle size does not occur during the mixing operation. This is a major feature. Therefore, as a mixer to be used, it is possible to use a type mixer, a Nauta mixer, etc., which can be used on a boat.

[Example 1] A P M 2.0 parts by weight Granulated sugar 90.0 parts by weight Flour $7!
8.0 parts by weight water
10.0 parts by weight APM, granulated sugar, and powdered sugar were put into a fluidized bed granulator in the above proportions, and water was sprayed while forming a fluidized bed with hot air under conditions to achieve a uniform mixing state. Powdered sugar was bound to granulated sugar. Then, stop spraying water and dry with hot air. (The sweetness level of this binder was 5.) To adjust the sweetness level, simply mix it with granulated sugar.
For example, by mixing 50 parts by weight of granulated sugar with 50 parts by weight of the binder, the sweetness level becomes 3.

[Example 2] A P M 1.5 parts by weight granule tJ! 98.5 parts by weight water
APM and granulated sugar were put into a 1.0 part by weight mixing granulator at the above ratio, and while mixing, water was sprayed to bind LAPM to the surface of the granulated sugar. The bound material was then dried in a fluidized bed dryer. (The sweetness level of this aggregate was 4.) To adjust the sweetness level to 2, it was sufficient to simply mix it with granulated sugar, and the weight of the aggregate was 33.3.

【Effect of the invention】

■According to the present invention, when producing a granulated product with a desired sweetness level, a granulated product with a higher sweetness level is produced and mixed with an excipient to achieve the desired sweetness level. According to
Manufacturing costs can be reduced. The reason for this is that mixing costs are generally lower than granulation costs. ■ Suisei uses an aqueous binder solution to combine excipients and APM.
By binding these, segregation of APM at the end of mixing is prevented. By drying the bound material and further strengthening the bond between the excipient and APM, peeling of the APM due to vibrations during distribution can be prevented. (2) In general, a bound product of an excipient and APM becomes white and loses its crystal appearance because the surface of the excipient serving as a core substance is coated with APM. However, by mixing the bound material and an excipient according to the present invention, the white color of the bound material becomes less noticeable and the mixture has a crystal feel. This is particularly noticeable when granulated sugar or lactitol is used as an excipient, giving a crystal and natural feel.

Claims (1)

[Claims] 1. A method for producing a low-calorie sweetener, which comprises preparing a binder of aspartame and an excipient, and mixing the binder with an excipient. 2. The method for producing a low-calorie sweetener according to claim 1, characterized in that granules of aspartame and an excipient are used as the binder.