KR20020007724A - Agglomerated erythritol powder composition having improved flavor and preparation process thereof - Google Patents

Agglomerated erythritol powder composition having improved flavor and preparation process thereof Download PDF

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KR20020007724A
KR20020007724A KR1020000041135A KR20000041135A KR20020007724A KR 20020007724 A KR20020007724 A KR 20020007724A KR 1020000041135 A KR1020000041135 A KR 1020000041135A KR 20000041135 A KR20000041135 A KR 20000041135A KR 20020007724 A KR20020007724 A KR 20020007724A
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erythritol
weight
composition
sweetener composition
sweetener
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KR100388824B1 (en
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노봉수
김상용
안병수
정의찬
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정기련
주식회사 보락
정수련
주식회사 바이오앤진
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/26—Saccharin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/24—Non-sugar sweeteners
    • A23V2250/262—Stevioside
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6402—Erythritol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6412—Isomaltitol, palatinit
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6416—Maltitol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6418—Mannitol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/642—Sorbitol

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  • Life Sciences & Earth Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: Provided are a granulated erythritol sweetener composition having improved flavor and its preparation process, which composition is low-calorie, and contains sugar alcohol and palatinose useful for a person suffering from diabetes or obesity. CONSTITUTION: The granulated erythritol sweetener composition is manufactured by adding 0.1-10 part by weight of L-phenylalanine and ethylmaltol to 100 part by weight of erythritol. It further contains 1-400 part by weight of at least one sugar alcohol selected from xylitol, mannitol, isomalt, maltitol, lactitol, and sorbitol, and 0.5-10 part by weight of at least one sweetener selected from aspartic acid, Stevioside, and saccharine.

Description

풍미를 강화한 분말과립상 에리스리톨 감미료 조성물 및 그의 제조방법{Agglomerated erythritol powder composition having improved flavor and preparation process thereof}Agglomerated erythritol powder composition having improved flavor and preparation process according to the present invention.

본 발명은 풍미를 강화한 에리스리톨 감미료 조성물에 관한 것으로, 더욱 상세히는 저 칼로리, 저 충치성이고 비만, 당뇨환자에게 유용한 당알코올류나 팔라티노스 등을 첨가하여 제조된 감미료 조성물에 관한 것이다.The present invention relates to an erythritol sweetener composition with enhanced flavor, and more particularly, to a sweetener composition prepared by adding sugar alcohols, palatinose, etc., which are useful for low calorie, low caries, obesity and diabetes patients.

이는 에리스리톨 감미료 조성물을 이용하여, 설탕과 유사한 풍미를 가지면서 제품의 풍미를 강화시키는 설탕 대체 감미료로서 캔디, 껌, 쵸콜릿 등의 과자류, 비스킷, 빵, 케익, 쿠키 등의 밀가루 제품, 빙과류, 음료, 탁상용 감미료, 정제(tablet) 등의 각종 식품에 응용할 수 있는 감미료 조성물에 관한 것이다.It is a sugar substitute sweetener that uses the erythritol sweetener composition to enhance the flavor of the product while having a sugar-like flavor, and is a confectionary such as candy, gum, chocolate, flour products such as biscuits, bread, cakes, cookies, ice cream, beverages, The present invention relates to a sweetener composition applicable to various foods such as table top sweeteners and tablets.

감미료로서 널리 사용되어진 설탕은 충치를 유발하는 것은 물론 칼로리가 4.0 kcal/g 으로 높아서 비만이나 성인병을 유발하는 문제를 내포하고 있다. 따라서, 최근 이런 문제가 야기되면서 설탕을 함유하지 않은 저 칼로리 식품이 다수 개발되어 시판되고 있다. 예를 들면, 충치 억제 효과가 있는 케찹(한국특허 공개번호 1997-5113호), 당알코올류를 사용한 쵸콜렛 제조(한국특허 공개번호 1999-700412호) 등을 들 수 있다.Sugar, which is widely used as a sweetener, not only causes tooth decay, but also has a high calorie value of 4.0 kcal / g, which causes obesity and adult diseases. Therefore, a recent low-calorie foods that do not contain sugar have been developed and marketed due to such a problem. For example, ketchup (Korean Patent Publication No. 1997-5113) which has a caries suppression effect, chocolate manufacture using sugar alcohols (Korean Patent Publication No. 1999-700412), etc. are mentioned.

캔디형태의 다이어트 보조식품(한국특허 공개번호 2000-21040호) 등이 있으며 여기에는 자일리톨을 비롯한 당알코올류가 사용되고 있다. 그러나, 이들 당알코올류 예를 들면, 에리스리톨, 자일리톨, 이소말트, 락티톨, 솔비톨 등을 주재로 사용하는 감미료는 이들을 사용한 제품(과자류, 음료, 빙과류 등)의 고유의 풍미를 감소시키며, 정미성 및 기호성에서 설탕을 사용해서 만든 제품보다 질적인 면에서 떨어지는 결점이 있다.There are candy type diet supplements (Korean Patent Publication No. 2000-21040) and sugar alcohols including xylitol are used. However, sweeteners based on these sugar alcohols such as erythritol, xylitol, isomalt, lactitol, sorbitol, etc., reduce the inherent flavor of products (sweets, drinks, ice cream, etc.) using them, And in palatability, there is a defect in quality than the product made using sugar.

또, 고감미도 감미료 예를 들면, 아스타팜, 스테비오사이드, 사카린 등을 다량 사용한 감미료는 후미에 강한 단맛이 오래 지속되며 기호적인 면에서 바람직하지 않는 결점이 있다. 감미면에서의 이러한 문제점 외에도 종래의 감미료 조성물들이 결정 형태로 구성되어진 것들은 물에 대한 용해성이 떨어져 용해 시간이 오래 걸리는 결점이 있다.In addition, sweeteners using a high sweetness sweetener, for example, aspartame, stevioside, saccharin, etc., have a long-lasting sweet taste and are undesirable in terms of taste. In addition to these problems in terms of sweetness, those conventional sweetener compositions composed in crystalline form have a drawback in that they dissolve in water and take a long time to dissolve.

일본 특개평 1-171455호에 개시된 조성물은 고감미도 감미료를 에리스리톨 결정의 표면에 피복한 것으로 에리스리톨 결정의 용해시 시간이 오래 걸리는 단점이 있고 제품에 적용하는 경우 제품의 특성에 따라 고유의 풍미가 감소하여 설탕과 유사한 단맛을 제공하지 못하는 결점이 있다.The composition disclosed in Japanese Patent Application Laid-open No. Hei 1-171455 is coated with a high sweetness sweetener on the surface of the erythritol crystal, which takes a long time to dissolve the erythritol crystal, and when applied to the product, the inherent flavor decreases depending on the characteristics of the product. There is a drawback that can not provide a sweet taste similar to sugar.

최근 설탕의 과잉 섭취로 인해 충치, 비만의 증대 및 당뇨병의 증가 등 건강상 위해가 거론되고 있어, 설탕의 섭취량을 줄이기 위해 일부, 또는 전부를 저 칼로리, 저 충치성인 당알코올류 (예를 들면, 이소말트, 솔비톨, 말티톨, 락티톨, 자일리톨 등), 팔라티노스 및 고감미도 감미료 등이 함께 사용되고 있지만, 기호성과 정미성에서 설탕을 사용해 만든 제품과 같은 효과를 얻을 수는 없다.In recent years, excessive consumption of sugar has led to health risks such as tooth decay, obesity, and increased diabetes.In order to reduce sugar intake, some or all of low-calorie, low-carbohydrate sugar alcohols (eg, Isomalt, sorbitol, maltitol, lactitol, xylitol, etc.), palatinose, and high sweetness sweeteners are used together, but they cannot achieve the same effect as sugar-made products in palatability and taste.

한편, 당알코올류를 고농도로 사용한 경우, 단순하면서도 톡 튀는(sharp한) 단맛이나 제품의 풍미 감소 등 바람직하지 않은 경향이 있는 반면, 저 농도로 사용하는 경우는 고 감미도 감미료를 다량 사용해야 하는 어려움이 있다. 그러나, 고감미도 감미료를 다량 사용한 경우, 후미에 강한 단맛이 오래 지속되고, 특유의 씁씁한 맛이 남는 단점이 나타난다.On the other hand, when high concentrations of sugar alcohols are used, they tend to be undesirable, such as simple but sharp sweetness or reduced flavor of the product.However, when used at low concentrations, it is difficult to use a large amount of high sweetness sweeteners. have. However, when a large amount of high sweetness sweetener is used, a strong sweetness lasts a long time, and a unique bitter taste remains.

따라서 본 발명이 이루고자 하는 기술적 과제는 상기 언급한 종래 기술의 단점을 개선하고, 저 비용의 간단한 방법에 의해 제품의 풍미증강 및 용해성이 좋은 에리스리톨 감미료 조성물을 제조하는 방법 및 그 감미료 조성물을 제공하는 것이다.Therefore, the technical problem to be achieved by the present invention is to improve the disadvantages of the prior art mentioned above, and to provide a method for producing an erythritol sweetener composition having good flavor enhancement and solubility by a simple method of low cost and a sweetener composition thereof. .

본 발명의 목적은 에리스리톨 100 중량부에 대해 L-페닐알라닌, 에틸말톨 등을 0.1∼10 중량부 첨가하여 제조된 분말과립상 에리스리톨 감미료 조성물을 제공하는 것이다.An object of the present invention is to provide a powdered granular erythritol sweetener composition prepared by adding 0.1 to 10 parts by weight of L-phenylalanine, ethyl maltol and the like with respect to 100 parts by weight of erythritol.

또한, 본 발명은 상기 조성물에 자일리톨, 만니톨, 이소말트, 말티톨, 락티톨, 솔비톨 등에서 선택된 1종 이상의 당알코올 1∼400 중량부를 더욱 포함함을 특징으로 하고, 또한 아스파탐, 스테비오사이드, 사카린 등에서 선택된 1종 이상의 고감미도 감미료 0.5∼10 중량부를 더욱 포함함을 특징으로 한다.In addition, the present invention is characterized in that the composition further comprises 1 to 400 parts by weight of one or more sugar alcohols selected from xylitol, mannitol, isomalt, maltitol, lactitol, sorbitol and the like, and is also selected from aspartame, stevioside, saccharin, and the like. It further comprises 0.5 to 10 parts by weight of one or more high sweetness sweetener.

한편, 본 발명은 상기 감미료 조성물을 이용하여 제조된 껌, 캔디, 쿠키, 음료수, 빵, 빙과, 분말과즙 등의 저 칼로리 식품을 제공한다.On the other hand, the present invention provides a low-calorie food such as gum, candy, cookies, beverages, bread, frozen dessert, powdered juice prepared using the sweetener composition.

이하 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.

본 발명은 유동층 과립기 (Agglomerator)를 이용해 L-페닐알라닌, 에틸말톨 등을 균일하게 함유하는 분말과립상 에리스리톨 조성물을 제조하는 방법에 관한 것으로, 상세하게는 고순도 에리스리톨 분말에 고감미도 감미제 및 L-페닐알라닌, 에틸말톨을 첨가해서 얻을 수 있는 에리스리톨 함유 조성물을 특징으로 하는 분말 과립상 에리스리톨 조성물의 제조 방법이다.The present invention relates to a method for producing a powder granular erythritol composition containing L-phenylalanine, ethyl maltol, and the like uniformly using a fluidized bed granulator. Specifically, the high-purity erythritol powder has a high sweetness sweetener and L-phenylalanine. It is a manufacturing method of the powder granular erythritol composition characterized by the erythritol containing composition obtained by adding ethyl maltol.

본 발명에 사용되는 에리스리톨은 통상 발효법에 의해 제조된 것이 사용되지만, 화학적 합성법, 또는 그 외의 방법에 의해 제조된 것으로도 사용할 수 있다. 본 에리스리톨 조성물을 제조할 때, 원료로서 사용하는 고순도 에리스리톨은 순도가 95% 이상의 것이 사용된다. 또한, 고순도 에리스리톨의 형태는 반드시 분말상이어야 한다.The erythritol used in the present invention is usually one produced by a fermentation method, but can also be used by one produced by a chemical synthesis method or other methods. When manufacturing this erythritol composition, the high purity erythritol used as a raw material has a purity of 95% or more. In addition, the form of high purity erythritol must be powdery.

고감미도 감미료로서는 아스파탐, 스테비오사이드, 사카린, 아세설패임 K 등을 V형 또는 수직원통형 등의 분체 혼합기를 이용해 혼합하며, 필요에 따라 가온 용해후 분산 분무(spray)시키면서 혼합 작업을 행한다. L-페닐알라닌, 에틸말톨은 분말 또는 가온 용해 후 수용액으로 혼합한다. 이때 건조기는 일반적인 열풍건조기, 유동층 과립건조기 등을 사용하면 좋다.As a high sweetness sweetener, aspartame, stevioside, saccharin, acesulfaim K and the like are mixed using a powder mixer such as V-type or vertical cylindrical type, and, if necessary, mixing is performed while dissolving spraying after heating and dissolving. L-phenylalanine and ethyl maltol are mixed into aqueous solution after powder or warm dissolution. In this case, the dryer may be a general hot air dryer or a fluidized bed granulator.

위와 같이 특별한 장치를 필요로 하지 않고 일반적인 건조 방법을 행하여 분말과립상의 에리스리톨 조성물을 제조 할 수 있다. 제조시 온도, 습도가 지나치게 높으면, 에리스리톨 분말 표면이 녹아 끈적이게 되며 큰 덩어리가 생기며, 착색의 원인으로도 된다.It is possible to produce a powder granule erythritol composition by performing a general drying method without requiring a special device as described above. If the temperature and humidity are too high at the time of manufacture, the surface of the erythritol powder melts and becomes sticky, and a large lump is formed, which may cause coloring.

본 조성물을 제조하는 경우, 고감미도 감미료 및 L-페닐알라닌, 에틸말톨의 비율은 임의로 첨가하는 것이 가능하지만, 바람직한 비율은 에리스리톨 100 중량부에 대해 고감미도 감미료 및 L-페닐알라닌, 에틸말톨이 0.1∼10 중량부가 되도록 첨가한다. 0.1 중량부 이하인 것은 식품첨가물로서의 효과가 미미하며, 10 중량부를 초과하면 고감미도 감미료의 강한 단맛으로 에리스리톨 고유의 특성을 느낄 수가 없게 된다.In the preparation of the present composition, the ratio of high sweetness sweetener, L-phenylalanine and ethyl maltol can be optionally added, but the preferred ratio is 0.1-10 to 100 parts by weight of erythritol. Add to parts by weight. 0.1 parts by weight or less of the effect as a food additive is insignificant, if it exceeds 10 parts by weight of the sweetness of the high sweetness sweeteners can not feel the unique characteristics of erythritol.

일반적으로, 고감미도 감미료 및 L-페닐알라닌, 에틸말톨의 첨가량은 비교적 적고, 당알코올류의 첨가량은 많게 된다. 또, 첨가하는 당알코올류나 팔라티노스 및 고감미도 감미료는 통상 한 종류지만, 필요에 따라서 여러 종류를 동시에 함께 첨가해도 좋다.Generally, the addition amount of high sweetness sweetener, L-phenylalanine, and ethyl maltol is relatively small, and the addition amount of sugar alcohols becomes large. Moreover, although the sugar alcohols, the palatinose, and the high sweetness sweetener to add are one type normally, you may add several types together simultaneously as needed.

본 발명에 사용되는 팔라티노스나 당알코올류는 결정형태가 아닌 분말로서 에리스리톨, 이소말트, 솔비톨, 말티톨, 자일리톨, 락티톨, 만니톨 등에서 선택되며, 고감미도 감미료는 아스파탐, 스테비오사이드, 사카린, 아세설패임 K 등에서 선택된다.The palatinose or sugar alcohols used in the present invention are selected from erythritol, isomalt, sorbitol, maltitol, xylitol, lactitol, mannitol, and the like as powders, not in crystalline form. K and the like.

본 발명의 저 칼로리 감미료 조성물은 분말 또는 과립 형태로 이용되며, 감미를 필요로 하는 모든 식품에 사용하는 것이 가능하고, 그 예로서는 캔디, 껌, 쿠키 등의 과자류, 음료수, 빵, 케익류, 빙과류, 탁상용 감미료, 분말과즙, 정제(tablet) 등으로의 이용이 가능하다.The low calorie sweetener composition of the present invention is used in the form of powder or granules, and can be used for all foods requiring sweetness, and examples thereof include candy, gum, cookies, confectionery, beverages, bread, cakes, ice cream, and table tops. Use as sweeteners, powdered juices, tablets and the like is possible.

이하 실시예를 통하여 본 발명을 더욱 상세히 설명한다.The present invention will be described in more detail with reference to the following examples.

(실시예 1)(Example 1)

표 1에 나타낸 결정상 에리스리톨 조성물 ((주)보락 제조품)과 여러가지 분말과립상 에리스리톨 조성물(본 발명자 제조품)을 물 100g에 대해 10g 사용하여 물에 용해했을 때의 용해 속도를 측정하였다. 물의 온도는 약 25℃를 유지하였으며. 결과는 표 1에 나타냈다.The dissolution rate at the time of dissolving the crystalline erythritol composition (Borak Co., Ltd. product) shown in Table 1 and various powder granular erythritol compositions (manufacturer's product) in 10 g with respect to 100 g of water was dissolved in water. The temperature of the water was maintained at about 25 ℃. The results are shown in Table 1.

각 조성물의 용해 속도 비교표Table of dissolution rates of each composition 조성물의 배합비 (%)Composition ratio of the composition (%) 완전히 용해되는시간 (초)Total dissolution time (seconds) 결정성에리스리톨(99) + 아스파탐(1)분말과립상에리스리톨(99) + 아스파탐(1)에리스리톨(70) + 이소말트(29) + 아스파탐(1)에리스리톨(50) + 이소말트(49) + 아스파탐(1)에리스리톨(25) + 이소말트(79) + 아스파탐(1)Crystalline erythritol (99) + aspartame (1) erythritol (99) + aspartame (1) erythritol (70) + isomalt (29) + aspartame (1) erythritol (50) + isomalt (49) + aspartame (1) Erythritol (25) + Isomalt (79) + Aspartame (1) 약 60약 25약 37약 45약 55About 60 About 25 About 37 About 45 About 55

(실시예 2)(Example 2)

분말과립상 에리스리톨 조성물의 비율을 에리스리톨 90%, 아스파탐 7%, 에틸말톨 3%로 하여 V형 혼합기에서 균일하게 혼합하여 시료당 혼합된 비율을 각각 4회씩 측정하여 그 결과를 표 2에 나타냈다.The ratio of the powdered granular erythritol composition was 90% of erythritol, 7% of aspartame, and 3% of ethyl maltol. The mixture was uniformly mixed in a V-type mixer, and the mixed ratio per sample was measured four times, and the results are shown in Table 2.

혼합된 시료의 각 원료별 비율을 실제 측정한 값Actually measured ratio of each raw material of mixed sample 분말과립상 에리스리톨의혼합 비율(%)Mixing ratio of powder granular erythritol (%) 분석 결과치(%)Analysis result (%) 분석 방법Analytical Method 에리스리톨 90아스파탐 7에틸말톨 3Erythritol 90 Aspartame 7 Ethyl Maltol 3 에리스리톨 90 ±4아스파탐 6.8 ±0.8에틸말톨 2.8 ±0.3Erythritol 90 ± 4 Aspartame 6.8 ± 0.8 Ethyl Maltol 2.8 ± 0.3 HPLC를 이용한 분석방법HPLC를 이용한 분석방법GC를 이용한 분석방법Analytical Methods Using HPLC Analytical Methods Using HPLC Analytical Methods Using GC

※ 참조※ Reference

HPLC 분석방법 ; 기기명 : Shimadzu LC-6A, 교토, 일본HPLC analysis method; Device name: Shimadzu LC-6A, Kyoto, Japan

참고문헌 :Journal of the AOAC International 76(2), 275-282 (1993)References: Journal of the AOAC International 76 (2), 275-282 (1993)

GC 분석방법 ;GC analysis method;

참고문헌 :Journal of the AOAC International 51(5), 959-63 (1968)References: Journal of the AOAC International 51 (5), 959-63 (1968)

(실시예 3)(Example 3)

표 3에 에리스리톨에 고감미도 감미료만을 첨가하여 제조한 조성물과 에리스리톨에 고감미도 감미료 및 각종 아미노산류, 에틸말톨을 각각 첨가한 조성물에 대하여 11명의 관능검사요원에 의한 관능검사를 행했다. 시료의 온도는 약 25℃로 하고 결과는 표 4에 나타냈다.In Table 3, sensory tests by 11 sensory test agents were performed on the compositions prepared by adding only high sweetness sweeteners to erythritol and the compositions in which high sweetness sweeteners, various amino acids and ethyl maltol were added to erythritol, respectively. The temperature of the sample was about 25 degreeC, and the result was shown in Table 4.

각 처리구의 배합 비율Mixing ratio of each treatment section 원료명Raw material name 처리구1Treatment tool 1 처리구2Treatment 2 처리구3Processing Unit 3 처리구4Treatment tool 4 처리구5Treatment Tool 5 처리구6Treatment Tool 6 에리스리톨Erythritol 99.099.0 97.597.5 97.597.5 97.597.5 97.597.5 97.597.5 아스파탐Aspartame 1.01.0 1.01.0 1.01.0 1.01.0 1.01.0 1.01.0 L-아스파르트산 나트륨Sodium L-aspartate -- 1.51.5 -- -- -- -- L-트레오닌L-threonine -- -- 1.51.5 -- -- -- L-히스티딘 염산염L-histidine hydrochloride -- -- -- 1.51.5 -- -- L-페닐알라닌L-phenylalanine -- -- -- -- 1.51.5 -- 에틸말톨Ethyl maltol -- -- -- -- -- 1.51.5

각 처리구에 대한 관능검사 결과Sensory test results for each treatment 평가항목처리구Evaluation item processing section 감미강도Sweetness strength 쓴맛(유/무)Bitter Taste (Yes / No) 감칠맛(유/무)Rich flavor (Y / N) 선호도preference 처리구1Treatment tool 1 +1.0+1.0 무radish 무radish 00 처리구2Treatment 2 +1.2+1.2 유U 무radish -0.5-0.5 처리구3Processing Unit 3 +1.4+1.4 무radish 유U +0.5+0.5 처리구4Treatment tool 4 +0.8+0.8 유U 무radish -1.0-1.0 처리구5Treatment Tool 5 +1.7+1.7 무radish 유U +1.2+1.2 처리구6Treatment Tool 6 +1.7+1.7 무radish 유U +1.5+1.5

※ 감미강도 ; -2 : 매우 약하다 ※ 선호도 ; -2 : 매우 나쁘다※ sweetness strength; -2: very weak ※ preference; -2: very bad

-1 : 약하다 -1 : 나쁘다-1: weak -1: bad

0 : 적당하다 0 : 보통이다0: moderate 0: normal

+1 : 강하다 +1 : 좋다+1: strong +1: good

+2 : 매우 강하다 +2 : 매우 좋다+2: very strong +2: very good

본 발명의 효과는 저 비용의 간단한 방법에 의해 제품의 풍미증강 및 용해성이 좋은 에리스리톨 감미료 조성물을 제조하는 방법 및 그 감미료 조성물을 제공하는 것이다. 또한, 본 발명은 상기 감미료 조성물을 이용하여 제조된 껌, 캔디, 쿠키, 음료수, 빵, 빙과, 분말과즙 등의 저 칼로리 식품을 제공한다.An effect of the present invention is to provide a method for producing an erythritol sweetener composition having good flavor enhancement and solubility of a product by a simple method of low cost and a sweetener composition thereof. In addition, the present invention provides a low-calorie food such as gum, candy, cookies, beverages, bread, frozen dessert, powdered juice prepared using the sweetener composition.

Claims (4)

에리스리톨 100 중량부에 대해 L-페닐알라닌, 에틸말톨 등을 0.1∼10 중량부 첨가하여 제조된 분말과립상 에리스리톨 감미료 조성물Powder granule erythritol sweetener composition prepared by adding 0.1 to 10 parts by weight of L-phenylalanine, ethyl maltol and the like with respect to 100 parts by weight of erythritol. 제 1항에 있어서, 상기 조성물에 자일리톨, 만니톨, 이소말트, 말티톨, 락티톨, 솔비톨 등에서 선택된 1종 이상의 당알코올 1∼400 중량부를 더욱 포함함을 특징으로 하는 분말과립상 에리스리톨 감미료 조성물The powder granule erythritol sweetener composition according to claim 1, further comprising 1 to 400 parts by weight of one or more sugar alcohols selected from xylitol, mannitol, isomalt, maltitol, lactitol, sorbitol, and the like. 제 1항 또는 제 2항에 있어서, 상기 조성물에 아스파탐, 스테비오사이드, 사카린 등에서 선택된 1종 이상의 고감미도 감미료 0.5∼10 중량부를 더욱 포함함을 특징으로 하는 분말과립상 에리스리톨 감미료 조성물The powder granular erythritol sweetener composition according to claim 1 or 2, further comprising 0.5 to 10 parts by weight of one or more high sweetness sweeteners selected from aspartame, stevioside, saccharin and the like. 제 1항의 감미료 조성물을 이용하여 제조된 껌, 캔디, 쿠키, 음료수, 빵, 빙과, 분말과즙 등의 저 칼로리 식품Low-calorie foods such as gum, candy, cookies, beverages, bread, frozen dessert, powdered juice prepared using the sweetener composition of claim 1
KR10-2000-0041135A 2000-07-18 2000-07-18 Agglomerated erythritol powder composition having improved flavor and preparation process thereof Expired - Fee Related KR100388824B1 (en)

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BR112012003631A2 (en) * 2009-08-18 2015-09-01 Gargill Inc "production of erythritol and isomalt tablets."
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WO2008082596A3 (en) * 2006-12-28 2008-08-28 Cargill Inc Low calorie sweetener compositions
KR100972922B1 (en) * 2010-02-04 2010-07-28 빈희신 Manufacturing method of wine taste sauce and that wine taste sauce
KR101628332B1 (en) 2015-01-16 2016-06-08 김동윤 Manufacturing method of rice sugar and the rice sugar
KR20200084576A (en) * 2019-01-03 2020-07-13 홍은비 Dough Cmposition for Making Bread

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