JPH1023875A - Sweetner composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a sweetner composition useful as a saccharide raw material for cakes having preventing effects on osteoporosis, low in insulin irritation, useful as a food for a diabetic and diet, comprising galactose, glucose and lactose in a specific ratio. SOLUTION: This composition comprises 80-120 pts.wt., preferably 100 pts.wt. of glucose and 10-60 pts.wt., preferably 20-50 pts.wt. of lactose based on 100wt.% of galactose, preferably further minerals of magnesium and calcium in the ratio of 1:(2-3) by weight and is useful in a medium for microorganism culture.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to galactose 100
80 to 120 parts by weight of glucose to 1 part by weight, lactose 1
The present invention relates to a sweet composition containing 0 to 60 parts by weight and having a refreshing light sweetness.

[0002]

2. Description of the Related Art In recent years, human tastes have been diversified, and sweeteners having various sensations have been demanded. In particular, refreshing and light sweeteners have been demanded. For example, the use of sugar did not provide such a light sweetness. Addition of sugar for the purpose of preservative effect is known. However, addition of an amount of sugar for obtaining the preservative effect becomes too sweet, and an excessive intake causes a harmful reaction to the body.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a sweet composition having a refreshing, light sweet taste and a less harmful reaction to the body even at an added amount showing an antiseptic effect. is there.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and have found that galactose,
The present inventors have found that a sweetening composition containing glucose and lactose in a specific mixing ratio is effective for achieving the above object, and have completed the present invention. That is, the present invention provides glucose 8 per 100 parts by weight of galactose.
0 to 120 parts by weight, preferably 90 to 110 parts by weight, especially 100 parts by weight, lactose 10 to 60 parts by weight, preferably 2
It is a sweet composition containing 0 to 50 parts by weight and a sweet composition further containing minerals. Further, one embodiment thereof is the above-mentioned sweet composition comprising lactose, whey or a decomposition product of a fraction obtained by removing protein from whey.

[0005] The mixing ratio of glucose to galactose is 80 parts by weight of glucose to 100 parts by weight of galactose.
To 120 parts by weight, preferably 90 to 110 parts by weight, and more preferably about 100 parts by weight. However, the object of the present invention can be achieved within this range.

Further, the mixing ratio of lactose to galactose is 10 to 6 parts by weight of lactose per 100 parts by weight of galactose.
0 parts by weight, preferably 20 to 50 parts by weight. However, the object of the present invention can be achieved within this range. Furthermore, when lactose exceeds 60 parts by weight, crystals of lactose are generated in the product, which may cause precipitation and insolubilization phenomena, which is not preferable in terms of quality. When the amount is less than 10 parts by weight, the decomposition rate of the raw material lactose is more than 95%, the effect of promoting calcium absorption of lactose cannot be expected, and the blood glucose level rises due to the increase in the ratio of glucose. This is because the composition becomes easy.

[0007] The sweetening composition of the present invention comprises minerals, especially minerals contained in raw milk, especially divalent cation metals (for example,
(Calcium, magnesium, zinc, etc.). Magnesium is an important mineral required for sugar metabolism. Further, the ratio of magnesium: calcium is Mg: Ca = 1: 5 to 10 in the case of ordinary dairy products.
In addition, the content ratio of magnesium is extremely low and the ratio of calcium is high. Heart disease (myocardial infarction, arrhythmia, etc.)
Triggered by the release of calcium from cardiomyocytes, magnesium is a mineral that acts antagonistically and requires a balanced intake of magnesium. In the present invention, magnesium-calcium is 1: 2 to 3 by using an ion-exchange resin or a filter material having a high calcium-adsorbing ability for the sugar solution after the enzyme treatment, so that magnesium is taken in a well-balanced manner. Becomes possible. As for zinc, it can be expected to prevent taste disorders and rough skin caused by zinc deficiency.

[0008] The sweetening composition of the present invention can be obtained, for example, by mixing 80 to 120 parts by weight of glucose and 10 to 60 parts by weight of lactose with 100 parts by weight of galactose.

The sweet composition of the present invention can be obtained by enzymatically degrading lactose. Examples of the enzyme used for this enzymatic degradation include lactase (β-galactosidase), specifically, neutral lactase derived from yeast. In particular, yeast-derived neutral lactase derived from Kluyveromyces lactis is preferred. The raw material lactose used here has a lactose content of 99.7% and an ash content of 0.27.
% Lactose powder with a moisture content of 0.29% is preferred. Whey or permeate having a lactose content of 4 to 5% and a water content of 93 to 94% is also preferably used.

[0010] In the enzymatic decomposition, 80-95
%, Particularly preferably 88 to 90%.
Here, the decomposition rate refers to the production rate of glucose and galactose, and is expressed by (lactose content in substrate-residual lactose content in product) 製品
It is calculated from the formula of lactose content in substrate × 100.

The final product in the enzymatic decomposition preferably has a solid content of 60% or more, preferably 70%. Here, the solid content refers to the total amount of sugar in the product, and is calculated by (product weight-product moisture) / product weight × 100.

[0012] Such a composition is prepared, for example, by boiling in an aqueous solution having a substrate (lactose) content of 9 to 22.5%, in an amount of 5/45 g of lactose.
100-2000 NLU (neutral lactase unit) neutral lactase, pH 6.0-7.2, 30-45
An enzymatic reaction is performed at 10 ° C. for 10 to 30 hours, and the decomposed extract is obtained by heating and concentrating.

Further, the sweetening composition of the present invention can be obtained by chemical hydrolysis of lactose, whey or permeate. Specifically, for example, lactose, protein-free whey or permeate is subjected to a reaction time of 24 hours at a heating temperature of 60 ° C. under acidic conditions of pH 1 to 2, and a high temperature of, for example, 140 ° C. In this case, chemical hydrolysis is performed in a reaction time of 11 minutes. In this case, to make the pH strongly acidic, an acid such as hydrochloric acid is added to lactose, whey or permeate to adjust the pH. After hydrolysis by heating, the pH is adjusted to neutral with an alkali such as sodium hydroxide. Since this solution is colored brown, it is decolorized by activated carbon, and salts generated by neutralization are demineralized by ion exchange resin. Further, the pH can be adjusted to be strongly acidic by using a strongly acidic cation exchange resin, and the product can be thermally decomposed. 3.3% when lactose is used as raw material
Heating at 90 ° C. for 90 minutes is required to completely add 4.5% of lactose to hydrochloric acid for complete hydrolysis. Chemical hydrolysis produces reverse-synthesized oligosaccharides having α- and β-glycosidic bonds.

[0014] Whey is usually obtained as an aqueous solution excluding coagulated products (called carts, mainly composed of casein and fats) formed by adding an acid or a curdling enzyme (rennet) to raw milk or skim milk. .

[0015] Permeate is a fraction obtained by removing protein from whey, and the degree of protein removal at that time is usually 90 to 99%, preferably 96 to 98%. Examples of the removed protein include casein, lactalbumin, lactoglobulin and the like. Protein removal is usually performed by subjecting whey to ultrafiltration.

[0016]

The sweetness composition of the present invention has a refreshing and light sweet taste and is used in place of sweeteners such as lactose, sugar, glucose (glucose), fructose liquid sugar and stevia. be able to. The sweetening composition of the present invention is added to foods, beverages, confections, etc., in which refreshing and light sweetness is desired, especially dairy products such as coffee milk, ice cream and pudding. Thus, it is possible to provide a refreshing and light sweetness that could not be obtained by using sweeteners such as lactose and sugar.

The lactose contained in the present invention is known as a sugar that promotes the absorption of calcium,
When used in cooking, it helps absorb calcium in foods. As a result, it can be used as a sugar raw material for confectionery and the like having an osteoporosis preventive effect. The amount used at this time varies depending on the object to be added, taste, physical properties of food, and the like. For example, when added to ice cream, about 15 parts by weight is added to 100 parts by weight of the product.

The administration (ingestion) of sucrose (sucrose) or glucose (glucose) rapidly increases the blood sugar concentration (blood sugar level), thereby prompting the secretion of insulin. It has been reported that galactose and lactose contained in the present invention have lower blood sugar level increasing activity than glucose and the like (“nutrition of milk and dairy products”).
(Published by Snow Brand Milk Technology Research Association), The Current Nutritiona
l Status of Lactose and Galactose, 1978). Therefore,
INDUSTRIAL APPLICABILITY The sweetening composition of the present invention is less irritating to insulin than sucrose and glucose and can be used for people with limited sugar intake such as diabetic patients.

In addition, the activity of lipoprotein lipase (LPL) is increased by the secretion of insulin. This enzyme is an enzyme involved in the process of taking in fat in blood and accumulating it as body fat. This indicates that stimulation of insulin secretion is also related to fat accumulation (obesity). Therefore, the present invention is considered to have less fat accumulation than sucrose, glucose, etc. due to its hypoallergenicity of insulin, and can be used as a sugar raw material for diet foods.

In the present invention, the sweetening composition containing minerals can replenish useful in-vivo minerals such as magnesium and zinc which are lost by diseases such as stress, smoking, drinking and diabetes.

In the present invention, when the degree of sweetness is 100 sugar,
It is about 50, and has a refreshing sweetness unlike sugar, so that it can be added to food in an amount about twice that of sugar, and therefore, the propagation of harmful microorganisms in food can be suppressed. The amount used at that time is usually about 40 to 60 parts by weight.

[0022]

The present invention will be described in more detail with reference to Examples, but it should not be construed that the invention is limited thereto. In the following description, “parts” means “parts by weight” and “%” means “% by weight”.
Means

Example 1 Lactose powder (moisture 0.29%, protein 0.004%, ash content 0.27%, lactose 99.7%, pH 6.47) was 20% in an aqueous solution (pH 6.8). (% By weight), and the enzyme Maxilacto L-2000 (manufactured by Gistobrocades) was added to a final concentration of 0.2%.
After performing the enzyme reaction for 20 hours under the conditions,
The present invention was obtained by concentrating to a solid content of 70%. At this time, the component value of the concentrate is 30% or less in water content, and 0.0024 to protein.
0.0032%, ash 0.18-0.19%, glucose 28.3%, galactose 28.3%, lactose 13.4
%.

Example 2 The present invention was obtained by heating and mixing 30 g of galactose, 31.5 g of glucose, and 7 g of lactose in 30 g of water at 60 ° C. for 30 minutes.

Example 3 Whey solution (solid content: 6.7%, protein: 0.6%, ash content: 0.1%)
52%, lactose 5.0%, pH 6.1), the enzyme maxilacto L-2000 (manufactured by Gistobrocades) was added to a final concentration of 0.013%, and the mixture was added at 40 ° C. After performing the enzyme reaction for 20 hours, the mixture was concentrated to 70% solid content by a concentrator to obtain the present invention. At this time, the component values of the concentrate include a water content of 30% or less and a protein of 6.12-6.
32%, ash content 5.4-5.49%, glucose 22-2
6%, galactose 22-26%, lactose 11-2.6%
It is.

Example 4 Permeate solution (5.7% solids, 0.01 protein)
%, Ash content 0.5%, lactose 4.9%, pH 6.1), the enzyme maxilacto L-2000 (manufactured by Gistbrocardes KK) was added to a final concentration of 0.013%,
After performing the enzyme reaction at 40 ° C. for 15 hours, the mixture was concentrated to 70% solid content by a concentrator to obtain the present invention. At this time, the component values of the concentrate include a water content of 30% or less and a protein content of 0.1%.
1 to 0.12%, ash 6.1 to 6.16%, glucose 25.4 to 30.1%, galactose 25.4 to 30.
1%, lactose 12-3%.

EXPERIMENTAL EXAMPLE 1 The aroma, sweetness and overall evaluation of the case where the present invention was used (group of the present invention) and the case where another sweetener was used (comparative group) were examined. (Invention Group 1) 10 parts of fresh cream, 30 parts of milk, 5.6 parts of unsalted butter, 5 parts of skim milk powder, and the sweet composition obtained in Example 1 obtained by adding galactose to the weight ratio, 17.5 parts of a sweet composition having a composition of galactose: glucose: lactose = 100: 80: 38 (concentration: 35.4% of galactose, 28.3% of glucose, 13.4% of lactose) was thoroughly mixed with 10.5 parts of stabilizer. 6 parts, water and 31.3 parts of perfume were added to obtain an ice cream.

(Inventive Group 2) In the ice cream of Inventive Group 1, the sweetening composition obtained in Example 1
Glucose was added, and the weight ratio of galactose: glucose: lactose = 100: 120: 47 (concentration: 28.3% galactose, 34.0% glucose, lactose 13.
4%) was obtained as an ice cream to which 17.5 parts of the sweet composition was added as the sugar having the above composition.

(Inventive Group 3) In the ice cream of Inventive Group 1, the sweetening composition obtained in Example 1 was diluted 4.5-fold with water, and then galactose and glucose were added thereto, and the weight ratio was increased. But galactose: glucose:
Lactose = 100: 120: 10 composition (concentration: galactose 30.4%, glucose 36.5%, lactose 3.0%)
To obtain an ice cream to which 17.5 parts of the sweet composition was added as the sugar having the above composition.

(Invention Group 4) 0.5 parts of purified salt, 0.03 part of vitamin C, 0.03 part of vitamin B ₁ hydrochloride, 1.7 parts of sodium citrate, 0.2 parts of magnesium chloride, 0 parts of calcium lactate 2.2 parts, 2.4 parts of powdered citric acid, 2.0 parts of flavor, 11 parts of fructose and 80 parts of the sweetening composition obtained in Example 2 were mixed with 220 parts of water to obtain a sports drink.

(Invention group 5) 30 parts of milk, fresh cream 6
Part, skim milk powder 5.5 part, gelling agent (thickening polysaccharide) 0.6
Part, citric acid 0.1 part, salt 0.05 part and Example 3
Mix 16% of the sweet composition having a composition of 22% of glucose, 22% of galactose, and 11% of lactose obtained in the above, 40 parts of water, and 0.14 part of flavor, and after heating to 90 ° C., uniformly mix, and put in a cup. Dispensed and cooled to obtain milk pudding.

(Group 6 of the present invention) 110 parts of flour, 60 parts of shortening, 90 parts of egg white, 5 parts of milk, 3 parts of leavening powder and 30.1% of glucose obtained in Example 4, 30.1% of galactose, 3 parts of lactose % Of the sweet composition was added and baked at 180 to 200 ° C. to obtain a pound cake.

(Comparative Group 1A) An ice cream was obtained by using the same composition as that of Group 1 of the present invention except that sugar was used instead of the sweetening composition obtained in Example 1 as a sweetener. (Comparative group 1B) An ice cream was obtained by using the same composition as the present invention group 1 except that lactose was used instead of the sweet composition obtained in Example 1 as a sweetener. (Comparative Group 2A) An ice cream was obtained by using the same composition as the Group 2 of the present invention except that sugar was used instead of the sweet composition obtained in Example 1 as a sweetener. (Comparative Group 2B) An ice cream was obtained by using the same composition as the Group 2 of the present invention except that lactose was used instead of the sweetness composition obtained in Example 1 as a sweetener. (Comparative Group 3A) An ice cream was obtained by using the same composition as the Group 3 of the present invention except that sugar was used instead of the sweetening composition obtained in Example 1 as a sweetener. (Comparative Group 3B) An ice cream was obtained by using the same composition as that of Group 3 of the present invention except that lactose was used instead of the sweetening composition obtained in Example 1 as a sweetener. (Comparative Group 4A) A sports beverage was obtained by using the same composition as the Group 4 of the present invention except that sugar was used instead of the sweetening composition obtained in Example 2 as a sweetener. (Comparative Group 4B) A sports drink was obtained by using the same composition as that of Group 4 of the present invention except that lactose was used instead of the sweet composition obtained in Example 2 as a sweetener. (Comparative group 5A) Milk pudding was obtained in the same manner as in group 5 of the present invention except that sugar was used instead of the sweet composition obtained in Example 3 as a sweetener. (Comparative Group 5B) Milk pudding was obtained by using the same composition as that of Group 5 of the present invention except that lactose was used instead of the sweetening composition obtained in Example 3 as a sweetener. (Comparative group 6A) A pound cake was obtained by using the same composition as the group 6 of the present invention except that sugar was used instead of the sweet composition obtained in Example 4 as a sweetener. (Comparative Group 6B) A pound cake was obtained by using the same composition as that of Group 6 of the present invention except that lactose was used instead of the sweet composition obtained in Example 4 as a sweetener.

(Test Method) Two-point comparisons were conducted on the aroma, sweetness, and comprehensive evaluation of the foods such as ice cream obtained in the present invention group and the comparative group using 20 female college students as panelists. Was evaluated according to an evaluation method of 1 point, and 0 point when not applicable. Table 1 shows the test results.

[0035]

[Table 1]

As a result, it was confirmed that the sweetness composition of the present invention was refreshing and light in sweetness as compared with other sweeteners.

Experimental Example 2 Next, the sweetness of the sweetening composition of the present invention was measured. Example 1
(30% or less of water, protein 0.0)
024-0.0032%, ash 0.18-0.19%,
(Glucose 28.3%, galactose 28.3%, lactose 13.4%) was diluted with water, and the sensory evaluation method by 15 female college student panelists determined the dilution factor when sweetness was no longer felt. Similarly, as a comparison object, a dilution factor at which sweetness is not felt for sugar was also obtained, and when this dilution factor was compared, the product of the present invention showed no sweetness at half the dilution ratio of sugar, and the degree of sweetness was sugar. Was 100, which was half of that.

Experimental Example 3 The effect of the sweetening composition of the present invention on suppressing an increase in blood sugar level was examined. That is, changes in blood glucose level when the sweet composition of the present invention and sucrose and glucose generally used for obtaining sweetness were ingested were examined (sugar tolerance test). (Test Method) Using male SD rats (5-week-old, 6 rats per group, CLEA Japan), the animals were preliminarily reared with a normal diet (CLEA Japan) for another week, and then subjected to a glucose tolerance test. During the preliminary breeding, water and food were freely available. As the sugar to be administered, the sweet composition, sucrose and glucose prepared in Example 1 were used. Considering that the sweetness composition prepared in Example 1 had a solid content of 70% and the other two sugars were solids (powder), the doses were made equal in terms of solids. At the time of the sugar tolerance test, rats were fasted for 24 hours before, and the rats weighed 1 kg.
The various sweeteners to be tested were orally administered to the stomach of the rats using a sonde in an amount of 100 g per dose, and were administered to the same rat before administration and at 30, 60, 120 and 180 minutes after administration. Blood was collected over time from the tail vein. The blood glucose level was measured using Glucose II Test Wako (manufactured by Wako Pure Chemical Industries, Ltd.).
Was analyzed by the enzymatic method. (Results) The sweet taste composition of the present invention prepared in Example 1, sucrose and glucose were each 100 g / body weight 1
The change in blood glucose level after administration in kg is shown in Table 2 and further schematically shown in FIG.

[0039]

[Table 2]

[0040] Compared with the conventional sweetener, the sweetening composition of the present invention suppresses the effect of increasing the blood sugar level. Similar results were obtained when the dose (load) was 50 g / kg body weight.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a graph showing changes in blood sugar level after loading of a sweet composition of the present invention, sucrose and glucose (100 g / kg of body weight). The horizontal axis shows the elapsed time after administration (loading), and the horizontal axis shows the blood glucose level.

Claims (8)

[Claims] 1. A sweet composition comprising 80 to 120 parts by weight of glucose and 10 to 60 parts by weight of lactose based on 100 parts by weight of galactose. 2. The sweetening composition according to claim 1, which is a lactose hydrolyzate. 3. A sweetening composition comprising 100 parts by weight of galactose and 100 parts by weight of glucose and 20 to 50 parts by weight of lactose. 4. The sweetening composition according to claim 1, further comprising a mineral. 5. The sweetening composition according to claim 1, wherein whey or a fraction obtained by removing protein from whey is obtained as a raw material. 6. Magnesium: calcium = 1: 2-3
The sweetening composition according to claim 4 or 5, comprising magnesium and calcium in a ratio of (weight ratio). 7. A food to which the sweet composition according to claim 1 is added. 8. A medium for culturing microorganisms, to which the sweetness composition according to claim 1 is added.