JP2000236842A - Stevia sweetener - Google Patents
Stevia sweetenerInfo
- Publication number
- JP2000236842A JP2000236842A JP11280101A JP28010199A JP2000236842A JP 2000236842 A JP2000236842 A JP 2000236842A JP 11280101 A JP11280101 A JP 11280101A JP 28010199 A JP28010199 A JP 28010199A JP 2000236842 A JP2000236842 A JP 2000236842A
- Authority
- JP
- Japan
- Prior art keywords
- rebaudioside
- total amount
- glucosyl
- stevia
- sweetness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
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Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明はα-グルコシル化ス
テビア抽出物を主成分として、α-グルコシルステビオ
ール配糖体総量に対しα-グルコシルレバウディオサイ
ドＡの合計量が、９０％以上（重量比）であり且つα-
グルコシルステビオール配糖体総量に対しα-モノグル
コシルレバウディオサイドＡ、α-ジグルコシルレバウ
ディオサイドＡの合計量が５０％以上（重量比）である
新規な良味質なα-グルコシル化ステビア甘味料に関す
るものである。TECHNICAL FIELD The present invention relates to an α-glucosylated stevia extract as a main component, wherein the total amount of α-glucosyl rebaudioside A is 90% or more (weight) based on the total amount of α-glucosyl steviol glycoside. Ratio) and α-
A novel good-quality α-glucosylation in which the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A is 50% or more (by weight) based on the total amount of glucosyl steviol glycosides Stevia sweetener.
【0002】[0002]
【従来の技術】ステビア甘味料は、キク科の植物ステビ
アレバウディアナベルトニー（Steviarebaudiana BERTO
I)（以後ステビアと略称する）の葉部から抽出精製した
高甘味物質の混合品であり、高甘味を有する甘味料とし
て知られている。ステビア高甘味成分は、主成分である
ステビオサイドをはじめ、レバウディオサイドＡ、レバ
ウディオサイドＣ、レバウディオサイドＤ、レバウディ
オサイドＥ、ズルコサイドＡの６種が知られている。2. Description of the Related Art Stevia sweetener is a member of the family Asteraceae, Steviarebaudiana BERTO.
I) (hereinafter abbreviated as stevia) is a mixture of highly sweet substances extracted and purified from the leaves of leaves, and is known as a sweetener having a high sweetness. Six types of stevia high-sweetness components are known, including stevioside as a main component, rebaudioside A, rebaudioside C, rebaudioside D, rebaudioside E, and zurcoside A.
【0003】ステビア抽出品には主成分であるステビオサイ
ドの比率の高い通常抽出品、あるいはレバウディオサイ
ドＡの含有量を多くし味質を改善をした調整品が知られ
ている。通常抽出品は、蔗糖に対して２００〜３００倍
の甘味度があり、使用量も微量で済む点から実質的にノ
ンカロリーである。[0003] As stevia extracts, there are known ordinary extracts having a high ratio of stevioside, which is a main component, and adjusted products having an increased content of rebaudioside A to improve taste quality. Usually, the extract has a sweetness 200 to 300 times that of sucrose and is substantially non-caloric in that only a small amount is required.
【0004】また、溶解性、熱安定性、非発酵性等の食品加
工適正にも優れている。しかしながら、主成分であるス
テビオサイド特有の苦味・渋味、甘味の後引きがあるた
め通常抽出品は主に塩性食品に用いられるなど、その用
途は限定されるものであった。[0004] It is also excellent in food processing suitability such as solubility, heat stability and non-fermentability. However, because of the bitterness, astringency, and sweetness that are characteristic of stevioside, which is the main component, the extract is usually used mainly in salty foods, and its use is limited.
【0005】しかしながら、ステビア製造業界及び学会に於
いてステビア甘味料の味質を改良するための努力がなさ
れた結果、通常抽出品にα−グルコシル転移酵素の作用
でグルコースを付加する方法（特公昭５７−１８７７
９）によって甘味質を改善したαーグルコシル化ステビ
ア抽出物（以後この方法によって製造されたαーグルコ
シル化ステビア抽出物を糖転移品と略す）あるいは、糖
転移品にα−１,４グルコシダーゼを作用させて糖鎖を
短くする方法（特公平５−２２４９８）によって、味質
がさらに改良された、αーグルコシル化ステビア抽出物
（以後この方法によって製造されたαーグルコシル化ス
テビア抽出物を糖鎖調節品と略す）が開発された。[0005] However, as a result of efforts made by the stevia manufacturing industry and academic societies to improve the taste of the stevia sweetener, a method of adding glucose to an extract by the action of α-glucosyltransferase (Japanese Patent Publication No. 57-1877
9) The α-glucosylated stevia extract whose sweetness has been improved by 9) (hereinafter, the α-glucosylated stevia extract produced by this method is referred to as a glycosylated product) or α-1,4 glucosidase is allowed to act on the glycosylated product. Α-glucosylated stevia extract (hereinafter referred to as α-glucosylated stevia extract produced by this method is referred to as a sugar chain-regulated product) in which the taste is further improved by a method of shortening the sugar chain (Japanese Patent Publication No. 5-22498). Abbreviated) was developed.
【0006】これら味質が改良されたαーグルコシル化ステ
ビア抽出物、その中でも糖鎖調節品については、通常抽
出品と比較し苦味・渋味・甘味の後引きについては著し
く改良されたものであり、甘味質もよりコクのある、高
級感を保持しているものであった。[0006] These α-glucosylated stevia extracts having improved taste quality, and among them, sugar chain-regulated products are significantly improved in terms of bitterness, astringency and sweetness subtraction as compared with ordinary extracts. Also, the sweetness was richer and had a higher quality.
【0007】また近年においては調整品（ステビオサイドに
対し１．５倍以上のレバウディオサイドＡを含有するス
テビア・レバウディアナ・ベルトニーの植物体または乾
燥葉より得られた抽出物）にα-グルコシル転移酵素に
よりグルコースを付加させ、α−１,４グルコシダーゼ
を作用させて糖鎖を短く調製する方法（特開平９−１０
７９１３）により味質の改善を試みたαーグルコシル化
ステビア抽出物が市販されている（以後この方法によっ
て製造されたαーグルコシル化ステビア抽出物をレバウ
ディオサイドＡ糖鎖調節品と略す）。[0007] In recent years, α-glucosyl transfer to prepared products (extracts obtained from plants or dried leaves of Stevia rebaudiana Bertney containing rebaudioside A 1.5 times or more that of stevioside) has been carried out. A method in which glucose is added by an enzyme and α-1,4 glucosidase is allowed to act to shorten the sugar chain (JP-A-9-10
7913), an α-glucosylated stevia extract whose taste quality has been attempted to be improved is commercially available (hereinafter, the α-glucosylated stevia extract produced by this method is abbreviated as a rebaudioside A sugar chain-regulated product).
【0008】近年、低カロリーに対する消費者のニーズから
低カロリー、ノンカロリー食品、飲料の需要が増加して
おり、これらをコンセプトとした商品が各社から市販さ
れている。飲料において最近見られる傾向としては低甘
味度甘味料と高甘味度甘味料を組み合わせる事により双
方の甘味の特性を補い合い、味質を損なわずにカロリー
を低減する処方が見られる。低甘味度甘味料としては糖
アルコールが代表されるが、特にはノンカロリーの糖ア
ルコールであるエリスリトールと糖鎖調節品、もしくは
レバウディオサイドＡ糖鎖調節品の組み合わせ処方が多
く見られる。特に、レバウディオサイドＡ糖鎖調節品は
甘味に厚みがあり、あっさりとしたエリスリトールとの
味質の相性が良い。しかしながらこのような併用系にお
いて、ステビア甘味料に由来する苦味、甘味の後引きが
感じられるものであった。[0008] In recent years, demand for low-calorie, non-caloric foods and beverages has increased due to consumer needs for low-calorie, and products based on these concepts have been marketed by various companies. A recent trend in beverages is to formulate a combination of a low-potency sweetener and a high-potency sweetener to complement both sweetness characteristics and reduce calories without sacrificing taste quality. As a low-sweetness sweetener, a sugar alcohol is represented, and in particular, a combination of erythritol, a non-caloric sugar alcohol, and a sugar chain-regulated product, or a rebaudioside A sugar chain-regulated product is often used. In particular, the rebaudioside A sugar chain-regulated product has a thick sweetness, and has good compatibility with the light taste of erythritol. However, in such a combination system, bitterness and sweetness lag due to the stevia sweetener were felt.
【0009】以上記載の様にステビア甘味料は味質、特には
苦味、甘味の後引きを改善する必要性があった。[0009] As described above, there is a need for stevia sweeteners to improve the taste quality, particularly the bitterness and sweetness aftertaste.
【0010】[0010]
【発明が解決しようとする課題】本発明の目的は、苦
味、甘味の後引きを改善した良味質なステビア甘味料を
得る事にある。SUMMARY OF THE INVENTION It is an object of the present invention to provide a high-quality stevia sweetener having improved bitterness and sweetness aftertaste.
【0011】[0011]
【課題を解決するための手段】本発明者は既存甘味料の
味質上の欠点を改善するために、鋭意検討を重ねた。ま
ず、本発明者はレバウディオサイドＡ糖鎖調節品につい
てシリカゲルクロマトグラフィーによりグルコース付加
数の異なるものを精製分離し味質の比較を行った。Means for Solving the Problems The present inventors have conducted intensive studies in order to improve the taste defects of existing sweeteners. First, the present inventors purified and separated the rebaudioside A sugar chain-regulated product having a different number of added glucoses by silica gel chromatography and compared the taste.
【0012】本発明者らが調査を行った結果、レバウディオ
サイドＡにおいてもグルコース１分子及び２分子付加し
たものは他の付加数のものより味質が優れ、またステビ
オサイドのグルコース１分子及び２分子付加物の味質よ
り甘味の後引きが少ない事をつきとめた。そこで、本発
明者らはレバウディオサイドＡ糖鎖調節品においてα−
グルコシルレバウディオサイドＡの含有量を高め、さら
にレバウディオサイドＡグルコース１分子及び２分子付
加物を多く含有すればこれまでにない味質の優れたステ
ビア甘味料が得られるのではないかと推定し、さらなる
鋭意研究に努めた。As a result of investigations by the present inventors, rebaudioside A having one or two glucose molecules added thereto has a better taste quality than those having other addition numbers, and one molecule of glucose of stevioside and It has been found that the sweetness is less reduced than the taste of the two-molecule adduct. Thus, the present inventors have found that α-α in rebaudioside A sugar chain-regulated products
If the content of glucosyl rebaudioside A is increased and the content of one molecule and two molecules of rebaudioside A glucose is further increased, a stevia sweetener with excellent taste quality may be obtained. Estimated and worked on further research.
【0013】その結果、ステビア抽出物（通常抽出品もしく
は調整品）を晶析しレバウディオサイドＡの含有量を９
０％以上に高めた原料を使用しこれにグルコースを付加
させ、さらにα−１,４グルコシダーゼにより糖鎖を分
解する方法を行う事により、α-モノグルコシルレバウ
ディオサイドＡ、α-ジグルコシルレバウディオサイド
Ａの比率が向上し、これまでにない味質の優れたステビ
ア甘味料が得られる事がわかった。As a result, the stevia extract (usually extracted or prepared) is crystallized and the content of rebaudioside A is reduced to 9
By using a raw material which has been increased to 0% or more, glucose is added to the raw material, and the sugar chain is decomposed by α-1,4 glucosidase, thereby obtaining α-monoglucosyl rebaudioside A, α-diglucosyl. It was found that the ratio of rebaudioside A was improved, and a stevia sweetener having excellent taste quality was obtained.
【0014】特に従来品との比較から、味質的に好ましい組
成としてはα−グルコシルステビオール配糖体総量に対
しα-グルコシルレバウディオサイドＡの合計量が、９
０％以上（重量比）であり且つα-グルコシルステビオ
ール配糖体総量に対しα-モノグルコシルレバウディオ
サイドＡ、α-ジグルコシルレバウディオサイドＡの合
計量が５０％以上（重量比）である事を明らかにした。In particular, from the comparison with the conventional product, a composition which is preferable in taste is that the total amount of α-glucosyl rebaudioside A is 9% based on the total amount of α-glucosyl steviol glycoside.
0% or more (weight ratio) and the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A is 50% or more (weight ratio) based on the total amount of α-glucosyl steviol glycoside. Was revealed.
【0015】[0015]
【発明の実施の形態】ステビア抽出物（通常抽出品もし
くは調整品）をメタノール等の親水性有機溶媒と水との
混合溶媒を用いて晶析し原料中のレバウディオサイドＡ
の含有量を９０％以上に調製した。上記の方法により得
られた原料にサイクリデキストリングルコシルトランス
フェラーゼを用いてグルコースを付加させ、さらにα-
１，４グルコシダーゼより糖付加したグルコースを加水
分解することにより、α-グルコシルステビオール配糖
体総量に対しα-グルコシルレバウディオサイドＡの含
有量が９０％以上（重量比）でかつα-グルコシルステ
ビオール配糖体総量に対しα-モノグルコシルレバウデ
ィオサイドＡ、α-ジグルコシルレバウディオサイドＡ
の合計量が５０％以上（重量比）もしくは９０％以上で
あるであるα-グルコシル化ステビア甘味料を得た。な
お、純度１００％のレバウディオサイドＡを原料として
用いる事により、α-グルコシルステビオール配糖体総
量に対しα-グルコシルレバウディオサイドＡの含有量
が１００％（重量比）でかつα-グルコシルステビオー
ル配糖体総量に対しα-モノグルコシルレバウディオサ
イドＡ、α-ジグルコシルレバウディオサイドＡの合計
量が１００％（重量比）のα-グルコシル化ステビア甘
味料を得る事が出来る。DESCRIPTION OF THE PREFERRED EMBODIMENTS Stevia extract (usually extracted or prepared) is crystallized using a mixed solvent of a hydrophilic organic solvent such as methanol and water, and rebaudioside A in the raw material is crystallized.
Was adjusted to 90% or more. Glucose is added to the raw material obtained by the above method using cycldextrin glucosyltransferase, and α-
By hydrolyzing glucose to which sugars have been added from 1,4 glucosidase, the content of α-glucosyl rebaudioside A is 90% or more (by weight) based on the total amount of α-glucosyl steviol glycoside and α-glucosyl Α-monoglucosyl rebaudioside A, α-diglucosyl rebaudioside A based on total amount of steviol glycoside
Α-glucosylated stevia sweetener having a total amount of 50% or more (weight ratio) or 90% or more. In addition, by using rebaudioside A having a purity of 100% as a raw material, the content of α-glucosyl rebaudioside A is 100% (weight ratio) and α-glucosyl rebaudioside A relative to the total amount of α-glucosyl steviol glycoside. It is possible to obtain an α-glucosylated stevia sweetener in which the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A is 100% (by weight) based on the total amount of glucosyl steviol glycoside. .
【0016】本発明におけるステビア抽出物とはステビア葉
部から常法により水またはアルコールを用いて抽出し非
甘味成分を抽出除去したものであり、市販の通常抽出品
及び調整品も含む。[0016] The stevia extract in the present invention is extracted from stevia leaves using water or alcohol by a conventional method to extract and remove non-sweet components, and also includes commercially available ordinary extracts and adjusted products.
【0017】本発明の晶析に用いる親水性有機溶媒は例えば
メタノール、エタノール、アセトン、多価アルコール等
が上げられる。含有させる水の量は特に規定はないが０
〜３０％、好ましくは５％以下が良い。The hydrophilic organic solvent used for crystallization of the present invention includes, for example, methanol, ethanol, acetone, polyhydric alcohols and the like. The amount of water to be contained is not particularly specified, but is 0
-30%, preferably 5% or less.
【0018】本発明に用いられるサイクロデキストリングル
コシルトランスフェラーゼはバチルス・マセランス（Ba
cillus maceranns）、バチラス・メガテリウム（Bacill
us megaterium)、バチラス・ステアロサーモフィラス
（Bacillus stearothermophilus）などのバチルス属起
源のものが上げられる。α−１,４グルコシダーゼには
α−アミラーゼ、β−アミラーゼ、グルコアミラーゼが
用いられるが、α-モノグルコシルレバウディオサイド
Ａ、α-ジグルコシルレバウディオサイドＡの含有量を
上げるにはグルコアミラーゼを用いるのが好ましい。サ
イクロデキストリングルコシルトランスフェラーゼとα
−１,４グルコシダーゼによる酵素反応は、ｐＨ３〜
８、反応温度は３０〜８０℃で行うが、サイクロデキス
トリングルコシルトランスフェラーゼによる糖転移反応
はｐＨ５〜７、温度５０〜７０℃が好ましく、α−１,
４グルコシダーゼによる糖鎖分解反応はｐＨ４〜７、温
度４０〜７０℃が好ましい。酵素量は反応時間に応じて
適度に添加すれば良い。[0018] The cyclodextrin glucosyltransferase used in the present invention is Bacillus macerans (Ba
cillus maceranns), Bacillus megaterium (Bacill)
and Bacillus stearothermophilus, and those of Bacillus genus origin. α-Amylase, β-amylase, and glucoamylase are used for α-1,4 glucosidase. To increase the content of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A, glucosidase is used. It is preferred to use amylase. Cyclodextrin glycosyltransferase and α
Enzymatic reaction with -1,4 glucosidase is pH 3 ~
8. The reaction is carried out at a temperature of 30 to 80 ° C. The sugar transfer reaction by cyclodextrin glucosyltransferase is preferably at pH 5 to 7 and at a temperature of 50 to 70 ° C.
The sugar chain decomposition reaction by 4-glucosidase is preferably performed at pH 4 to 7 and at a temperature of 40 to 70 ° C. The amount of the enzyme may be appropriately added depending on the reaction time.
【0019】本発明の新規混合甘味料は飲食物、飼料、医薬
品、ペットフード等の各分野で利用できるものである。[0019] The novel mixed sweetener of the present invention can be used in various fields such as food and drink, feed, medicine, pet food and the like.
【0020】[0020]
【実施例】以下、本発明を実施例により具体的に説明す
るが、本発明はこれに限定されるものではない。EXAMPLES The present invention will be described below in more detail with reference to examples, but the present invention is not limited to these examples.
【0021】実施例１ ステビア抽出物（ステビアフィンＨ、日本製紙(株)
製））８０ｇを予め６５℃にて加温した、含水メタノー
ル（９８（Ｖ/Ｖ）％）４００ｍｌに添加し溶解させ、
６５℃にて３０分間環流し加熱した。その後溶液を２０
時間室温放置させ、結晶を析出させた。結晶を濾紙にて
濾過した後、１００％メタノール１００ｍｌにて洗浄し
た。洗浄液を先の濾過液に混合し、その混合溶液を６０
℃にて減圧濃縮後減圧乾固させ乾燥物３９ｇを得た。Example 1 Stevia extract (Steviafin H, Nippon Paper Industries Co., Ltd.)
80 g) was added to and dissolved in 400 ml of hydrated methanol (98 (V / V)%) heated at 65 ° C. in advance,
The mixture was refluxed at 65 ° C. for 30 minutes and heated. Then add 20
The mixture was allowed to stand at room temperature for a time to precipitate crystals. After the crystals were filtered through filter paper, the crystals were washed with 100 ml of 100% methanol. The washing solution is mixed with the above filtrate, and the mixed solution is mixed with
After concentrating under reduced pressure at ℃, it was dried under reduced pressure to obtain 39 g of a dried product.
【0022】次に、この乾燥物を予め６５℃にて加温してい
る含水メタノール（９８（Ｖ/Ｖ）％）２００ｍｌに除
々に添加し溶解させ、６５℃にて３０分間環流し加熱し
た。その後溶液を２０時間室温放置させ、結晶を析出さ
せた。結晶を濾紙にて濾過し、１００％メタノール１０
０ｍｌにて洗浄した後、結晶物を回収し６０℃にて減圧
乾固させ結晶乾燥物１６ｇを得た。さらにこの結晶乾燥
物について上記２回目の晶析と同様の操作を行った。な
お、晶析に用いた含水メタノールの容量は８０ｍｌにし
た。最終的に３回の晶析操作から結晶乾燥物８ｇを得
た。Next, the dried product was gradually added to and dissolved in 200 ml of water-containing methanol (98 (V / V)%) preheated at 65 ° C., refluxed at 65 ° C. for 30 minutes, and heated. . Thereafter, the solution was allowed to stand at room temperature for 20 hours to precipitate crystals. The crystals were filtered through filter paper and 100% methanol 10
After washing with 0 ml, the crystal was recovered and dried under reduced pressure at 60 ° C. to obtain 16 g of a dried crystal. Further, the same operation as in the second crystallization was performed on the dried crystal. The volume of the aqueous methanol used for crystallization was 80 ml. Finally, 8 g of a dried crystal was obtained from three crystallization operations.
【0023】上記晶析操作により得られた結晶乾燥物６ｇと
α−グルコシル化糖化合物としてＤＥ：１０のデキスト
リン１２ｇを水３０ｍｌに加熱溶解した後、６５℃に冷
却し、塩化カルシウムを基質総量に対して１ｍｍｏｌに
添加した。ｐＨ５．５に調整後サイクロデキストリング
ルコシルトランスフェラーゼ（Ｅ.Ｃ.２.４.１.１９）
９０単位加え、６５℃にて２４時間反応させ、９５℃、
３０分間加熱し酵素を失活させ反応を終了させた。After heating and dissolving 6 g of the dried crystal obtained by the above crystallization operation and 12 g of dextrin of DE: 10 as an α-glucosylated saccharide compound in 30 ml of water, the mixture is cooled to 65 ° C., and calcium chloride is added to the total amount of the substrate. To 1 mmol. After adjusting the pH to 5.5, cyclodextrin glucosyltransferase (EC 2.4.4.1.19)
90 units were added and reacted at 65 ° C for 24 hours.
The reaction was terminated by heating for 30 minutes to inactivate the enzyme.
【0024】この反応液を３等分し、反応液Ａ、反応液Ｂ、
反応Ｃとした。反応液Ｂに対しては市販のβ−アミラー
ゼ（Ｅ.Ｃ.３.２.１.２）を固形分に対して１．０％添
加して温度５０℃にて５時間反応させ、９５℃、３０分
間加熱し酵素を失活させ反応を終了させた。This reaction solution was divided into three equal portions, and a reaction solution A, a reaction solution B,
Reaction C. To the reaction solution B, a commercially available β-amylase (EC 3.2.1.2) was added at 1.0% based on the solid content, and the mixture was reacted at a temperature of 50 ° C. for 5 hours. The mixture was heated for 30 minutes to inactivate the enzyme and terminate the reaction.
【0025】反応液Ｃに対しては市販のグルコアミラーゼ
（Ｅ.Ｃ.３.２.１.３）を固形分に対して０．５％添加
して５０℃にて５時間反応させ、９５℃、３０分間加熱
し酵素を失活させ反応を終了させた。To the reaction solution C, a commercially available glucoamylase (EC 3.2.1.3) was added at 0.5% based on the solid content, and reacted at 50 ° C. for 5 hours. The reaction was terminated by heating at 30 ° C. for 30 minutes to inactivate the enzyme.
【0026】反応液Ａ、反応液Ｂ、反応液Ｃを濾過し浮遊固
形分を除去した後、合成吸着樹脂ダイヤイオンＨＰ−２
０、３０ｍｌを充填したカラムに通じ甘味成分を吸着さ
せた。反応液通液後３００ｍｌの脱イオン水にて洗浄し
た後９０％（Ｗ/Ｗ）メタノール１００ｍｌをカラムに
通液させ吸着した甘味成分を溶出させた。この溶出液は
陽イオン交換樹脂（アンバーライトＩＲ−１２０Ｂ）、
陰イオン交換樹脂（アンバーライトＩＲ−９４Ｓ）を充
填したカラムに通じて脱塩、脱色を行った。脱塩、脱色
液について減圧濃縮、減圧乾燥し最終的に白色粉末を得
た。（試料Ａ（３．０ｇ）、試料Ｂ（２．７ｇ）、試料
Ｃ（２．０ｇ））。After filtering the reaction solution A, the reaction solution B and the reaction solution C to remove suspended solids, the synthetic adsorption resin Diaion HP-2
The sweet component was adsorbed through a column packed with 0 and 30 ml. After passing through the reaction solution, the column was washed with 300 ml of deionized water, and then 100 ml of 90% (W / W) methanol was passed through the column to elute the adsorbed sweet component. The eluate was a cation exchange resin (Amberlite IR-120B),
The solution was passed through a column filled with an anion exchange resin (Amberlite IR-94S) to perform desalting and decolorization. The desalted and decolorized solution was concentrated under reduced pressure and dried under reduced pressure to finally obtain a white powder. (Sample A (3.0 g), Sample B (2.7 g), Sample C (2.0 g)).
【0027】本発明の甘味成分を高速液体クロマトグラフィ
ーにより定量を行った。分析条件を以下に示す。The sweet components of the present invention were quantified by high performance liquid chromatography. The analysis conditions are shown below.
【0028】 カラム：Shodex RS DC613 ６φmm×150mm 溶離液 CH3CN：H2O=82:18→50:50 直線グラディエント カラム温度：35℃ 流速：ＵＶ210nmColumn: Shodex RS DC613 6φmm × 150mm Eluent CH 3 CN: H 2 O = 82: 18 → 50: 50 linear gradient Column temperature: 35 ° C. Flow rate: UV 210 nm
【0029】晶析により得られた結晶乾燥物の甘味成分割合
を表１に、市販レバウディオサイドＡ糖鎖調節品及び試
料Ａ〜Ｃの甘味成分割合を表２に示す。[0029] Table 1 shows the proportion of the sweet component of the dried crystal obtained by crystallization, and Table 2 shows the proportion of the sweet component of the commercially available rebaudioside A sugar chain-regulated product and samples A to C.
【0030】レバウディオサイドＡ糖鎖調節品はレバウディ
オサイドＡ以外にステビオサイド及びレバウディオサイ
ドＣの含有量が高くα-グルコシルステビオール配糖体
総量に対するα-グルコシルレバウディオサイドＡの割
合（重量％）が６９％、α-グルコシルステビオール配
糖体総量に対するα-モノグルコシルレバウディオサイ
ドＡ、α-ジグルコシルレバウディオサイドＡの合計量
の割合（重量％）が３９％と試料Ｂ、Ｃと比較して低い
値であった。The rebaudioside A sugar chain-regulated product has a high content of stevioside and rebaudioside C in addition to rebaudioside A, and the content of α-glucosyl rebaudioside A with respect to the total amount of α-glucosyl steviol glycoside is high. The ratio (% by weight) was 69%, and the ratio (% by weight) of the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A to the total amount of α-glucosyl steviol glycoside was 39%. The value was lower than those of the samples B and C.
【0031】また糖鎖をコントロールしていない試料Ａでは
α-グルコシルステビオール配糖体総量に対するα-グル
コシルレバウディオサイドＡの割合（重量％）は９９％
と高い値を示したが、α-グルコシルステビオール配糖
体総量に対するα-モノグルコシルレバウディオサイド
Ａ、α-ジグルコシルレバウディオサイドＡの合計量の
割合（重量％）は試料Ｂ、Ｃと比較して低いものであっ
た。In sample A in which the sugar chain is not controlled, the ratio (% by weight) of α-glucosyl rebaudioside A to the total amount of α-glucosyl steviol glycoside is 99%.
However, the ratios (% by weight) of the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A to the total amount of α-glucosyl steviol glycosides (% by weight) It was lower than that.
【0032】一方グルコースを付加させ、さらに糖鎖をコン
トロールしたものではα-グルコシルステビオール配糖
体総量に対するα-グルコシルレバウディオサイドＡの
割合（重量％）はいずれも９０％以上と高い値を示し
た。On the other hand, in the case where glucose is added and the sugar chain is further controlled, the ratio (% by weight) of α-glucosyl rebaudioside A to the total amount of α-glucosyl steviol glycoside is as high as 90% or more. Indicated.
【0033】また、α-グルコシルステビオール配糖体総量
に対するα-モノグルコシルレバウディオサイドＡ、α-
ジグルコシルレバウディオサイドＡの合計量の割合（重
量％）はβアミラーゼで処理した試料Ｂでは５０％以上
を、グルコアミラーゼで処理した試料Ｃでは９０％以上
と高い値を示した。[0033] Further, α-monoglucosyl rebaudioside A, α-glucosyl steviol glycoside total amount
The ratio (% by weight) of the total amount of diglucosyl rebaudioside A was as high as 50% or more in sample B treated with β-amylase and as high as 90% or more in sample C treated with glucoamylase.
【0034】[0034]
【表１】 [Table 1]
【0035】[0035]
【表２】 [Table 2]
【0036】実施例２ 実施例１で得られた試料Ａ〜Ｃで味質の比較を行った。
市販レバウディオサイドＡ糖鎖調節品を基準とした場合
の試料Ａ〜Ｃの味質試験を行った。それぞれの試料につ
いて蔗糖１０％相当の甘味度になるように飲料水に添加
し、パネラー１０名で味質の評価を行った。結果を表３
に示す。結果は１０名の得点の平均点を示す。Example 2 The tastes of the samples A to C obtained in Example 1 were compared.
A taste test of Samples A to C was performed on the basis of a commercially available rebaudioside A sugar chain-regulated product. Each sample was added to drinking water so as to have a sweetness equivalent to 10% of sucrose, and the taste quality was evaluated by 10 panelists. Table 3 shows the results
Shown in The results indicate the average of the scores of the ten participants.
【0037】[0037]
【表３】 [Table 3]
【0038】市販レバウディオサイドＡ糖鎖調節品と比較し
て本発明の試料Ｂ、試料Ｃは高い味質評価を得た。[0038] Compared with the commercially available rebaudioside A sugar chain-regulated product, the samples B and C of the present invention obtained higher taste quality evaluation.
【0039】実施例３ 試料Ｂを基準とした場合の試料Ｃの味質試験を行った。
それぞれの試料について蔗糖１０％相当の甘味度になる
ように飲料水に添加し、パネラー１０名で味質の評価を
行った。結果を表４に示す。結果は１０名の得点の平均
点を示す。Example 3 A taste test of Sample C based on Sample B was performed.
Each sample was added to drinking water so as to have a sweetness equivalent to 10% of sucrose, and the taste quality was evaluated by 10 panelists. Table 4 shows the results. The results indicate the average of the scores of the ten participants.
【0040】[0040]
【表４】 [Table 4]
【0041】試料Ｃは試料Ｂと比較してα-グルコシルステ
ビオール配糖体総量に対するα-モノグルコシルレバウ
ディオサイドＡ、α-ジグルコシルレバウディオサイド
Ａの合計量の割合（重量％）が高く、味質評価も試料Ｂ
と比較して高いものであった。Sample C had a ratio (% by weight) of the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A to the total amount of α-glucosyl steviol glycoside as compared with sample B. Sample B with high taste evaluation
It was higher than that.
【0042】実施例４ エリスリトールと市販レバウディオサイドＡ糖鎖調節品
及び試料Ａ〜Ｃの混合系で味質の比較を行った。蔗糖１
０％相当の甘味に調製するため、エリスリトール１１．
４ｇに対し市販レバウディオサイドＡ糖鎖調節品は０．
０１２ｇ、試料Ａは０．０１２５ｇ、試料Ｂでは０．０
１１７ｇ、試料Ｃでは０．０１１４ｇ添加し全量を１０
０ｍｌに調製した。エリスリトールと市販レバウディオ
サイドＡ糖鎖調節品を添加したものを対象として比較を
行った。結果を表５に示す。結果は１０名の得点の平均
点を示す。Example 4 Taste quality was compared between a mixed system of erythritol, a commercially available rebaudioside A sugar chain-regulated product, and samples A to C. Sucrose 1
10. Erythritol to prepare a sweetness equivalent to 0%.
4 g of commercially available rebaudioside A sugar chain-regulated product is 0.1 g.
012 g, sample A: 0.0125 g, sample B: 0.025 g
117g, and 0.0114g for sample C, the total amount was 10
It was adjusted to 0 ml. A comparison was made between those to which erythritol and a commercially available rebaudioside A sugar chain-regulated product were added. Table 5 shows the results. The results indicate the average of the scores of the ten participants.
【0043】[0043]
【表５】 [Table 5]
【0044】実施例５ マルチトールと市販レバウディオサイドＡ糖鎖調節品及
び試料Ａ〜Ｃの混合系で味質の比較を行った。蔗糖１０
％相当の甘味に調製するため、マルチトール１０ｇに対
し市販レバウディオサイドＡ糖鎖調節品は０．０１２
ｇ、試料Ａは０．０１２５ｇ、試料Ｂでは０．０１１７
１ｇ、試料Ｃでは０．０１１４ｇ添加し全量を１００ｍ
ｌに調製した。マルチトールと市販レバウディオサイド
Ａ糖鎖調節品を添加したものを対象として比較を行っ
た。結果を表６に示す。結果は１０名の得点の平均点を
示す。Example 5 Taste quality was compared between a mixed system of maltitol, a commercially available rebaudioside A sugar chain-regulated product, and samples A to C. Sucrose 10
% Of a commercial rebaudioside A sugar chain-regulated product per 10 g of maltitol to prepare a sweetness equivalent to 0.12%.
g, 0.0125 g for sample A, 0.0117 g for sample B
1 g, 0.0114 g for sample C and 100 m
l. A comparison was made between maltitol and a commercially available rebaudioside A sugar chain-regulated product. Table 6 shows the results. The results indicate the average of the scores of the ten participants.
【0045】[0045]
【表６】 [Table 6]
【0046】本発明のステビア甘味料は従来のレバウディサ
イドＡ糖鎖調節品と比較して非常にエリスリトール、マ
ルチトール等の糖アルコールとの相性が良く、苦味、甘
味の後引きに関しても改善されている事がわかる。特に
試料Ｃはα-グルコシルステビオール配糖体総量に対す
るα-モノグルコシルレバウディオサイドＡ、α-ジグル
コシルレバウディオサイドＡの合計量の割合（重量％）
が高く、ステビア甘味料単独のみならず糖アルコールと
の併用系においても味質評価は高いものであった。The stevia sweetener of the present invention has a very good compatibility with sugar alcohols such as erythritol and maltitol as compared with conventional rebaudioside A sugar chain-regulated products, and is also improved in bitterness and sweetness afterdrawing. I understand that it is. In particular, sample C has a ratio (% by weight) of the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A to the total amount of α-glucosyl steviol glycoside.
And the taste quality evaluation was high not only in the stevia sweetener alone but also in the combination system with the sugar alcohol.
【0047】[0047]
【発明の効果】以上説明したように、α-グルコシル化
ステビア抽出物を主成分として、α-グルコシルステビ
オール配糖体総量に対しα-グルコシルレバウディオサ
イドＡの合計量が、９０％以上（重量比）であり且つα
-グルコシルステビオール配糖体総量に対しα-モノグル
コシルレバウディオサイドＡ、α-ジグルコシルレバウ
ディオサイドＡの合計量が５０％以上（重量比）さらに
は９０％以上である本発明のα−グルコシル化ステビア
甘味料は従来のステビア甘味料より苦味、甘味の後引き
の少ない良質な甘味料であり、エリスリトールをはじめ
とする糖アルコールとの併用系においてより良質な甘味
を得る事が可能となる。As described above, the total amount of α-glucosyl rebaudioside A is 90% or more based on the total amount of α-glucosyl steviol glycosides containing α-glucosylated stevia extract as a main component. Weight ratio) and α
Α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A in a total amount of 50% or more (by weight) and even 90% or more based on the total amount of α-glucosyl steviol glycoside -Glucosylated Stevia sweetener is a high-quality sweetener with less bitterness and less sweetness deduction than conventional Stevia sweetener, and it is possible to obtain higher-quality sweetness when used in combination with sugar alcohols such as erythritol. Become.
Claims (2)
分として、α-グルコシルステビオール配糖体総量に対
しα-グルコシルレバウディオサイドＡの合計量が、９
０％以上（重量比）であり且つα-グルコシルステビオ
ール配糖体総量に対しα-モノグルコシルレバウディオ
サイドＡ、α-ジグルコシルレバウディオサイドＡの合
計量が５０％以上（重量比）であるα-グルコシル化ス
テビア甘味料。1. The method according to claim 1, wherein the total amount of α-glucosyl rebaudioside A is 9 with respect to the total amount of α-glucosyl steviol glycoside, comprising α-glucosylated stevia extract as a main component.
0% or more (weight ratio) and the total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A is 50% or more (weight ratio) based on the total amount of α-glucosyl steviol glycoside. Α-Glucosylated Stevia sweetener.
に対しα-モノグルコシルレバウディオサイドＡ、α-ジ
グルコシルレバウディオサイドＡの合計量が９０％以上
（重量比）である請求項１記載のα-グルコシル化ステ
ビア甘味料。2. The total amount of α-monoglucosyl rebaudioside A and α-diglucosyl rebaudioside A is 90% or more (weight ratio) based on the total amount of α-glucosyl steviol glycoside. The α-glucosylated stevia sweetener as described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11280101A JP2000236842A (en) | 1998-12-24 | 1999-09-30 | Stevia sweetener |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10-366600 | 1998-12-24 | ||
| JP36660098 | 1998-12-24 | ||
| JP11280101A JP2000236842A (en) | 1998-12-24 | 1999-09-30 | Stevia sweetener |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000236842A true JP2000236842A (en) | 2000-09-05 |
Family
ID=26553618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11280101A Pending JP2000236842A (en) | 1998-12-24 | 1999-09-30 | Stevia sweetener |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000236842A (en) |
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