JPS6019475A - Sweetener composition - Google Patents

Abstract

PURPOSE:To obtain a sweetener composition having improved taste and seasoning power of a dipeptide sweetener, lowered aftertaste, and excellent sweetness similar to sucrose, by adding vitamin C to a dipeptide sweetener. CONSTITUTION:100pts.wt. of aspartame (a dipeptide sweetener) is compounded with 5-250pts.wt., preferably 20-150pts.wt. of vitamin C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel sweetener composition that has improved taste characteristics of dipeptide sweeteners and has good sweetness similar to sugar.

In recent years, in Japan, with the improvement, diversification, and Westernization of dietary habits, physiological disorders such as satiety, diabetes, and heart disease due to excessive calorie intake have been on the rise. Against this background, interest in low-calorie sweeteners is increasing, and low-calorie sweeteners are being reconsidered as ingredients for diet foods.

Reflecting the above-mentioned situation, research and development of new low-calorie sweeteners is actively being conducted, and dipeptide sweeteners (aspartame) are among the new low-calorie sweeteners.
is expected to be used the most. However, the taste of this dipeptide sweetener is not necessarily as satisfactory as that of sugar. P28-33
．． (1979), its sweetness is very similar to that of sucrose, but its sweetness spreads slightly more slowly during the day than sucrose, resulting in an aftertaste, and
In addition, it has drawbacks such as a lack of sweetness and mellowness, and a monotonous sweetness.

Therefore, various proposals have been made for the purpose of improving the taste characteristics of such dipeptide sweeteners (Japanese Patent Application Laid-open No. 148255/1983,
However, it is desired to further improve the taste of dipeptide sweeteners.

In addition, in order to improve the taste quality of natural and synthetic high-intensity sweeteners, methods of adding organic acids or their salts are commonly used, but in these conventional methods, the above-mentioned A sufficient taste improvement effect was not observed for dipeptide sweeteners having such defects in sweet taste quality.

The present inventors have conducted intensive studies on the above dipeptide sweetener with the aim of providing a diet sweetener that is low in calories and exhibits a desirable sweetness by improving its taste. By using a sweetener in combination with vitamin C, the taste of the dipeptide sweetener can be significantly improved, adding depth and strength to the taste compared to the case of using the dipeptide sweetener alone, and The present invention was completed based on the knowledge that dipeptide sweeteners can reduce the after-sweetness and exhibit good sweetness.

That is, the present invention was made based on the above findings, and provides a sweetener composition characterized by comprising a dipeptide sweetener and vitamin C, the sweetener composition of the present invention comprising: It improves the first drawback of dipeptide sweeteners, such as lack of strength and punch, and lacks thickness, and also reduces and suppresses the persistence of unpleasant after-sweetness, which is the second drawback of dipeptide sweeteners. In addition, it exhibits good sweetness that is closer to that of sugar.

Hereinafter, the sweetener composition of the present invention having the above characteristics will be described in detail.

The dipeptide sweetener used in the present invention is α-L-aspartyl-L-fernylalanine-methyl ester (aspartame).

The blending ratio (composition ratio) of the dipeptide sweetener and the vitamin C is preferably 100 parts by weight of the former and 5 parts by weight of the latter.
250 parts by weight, more preferably 100 parts by weight of the former and 20 to 150 parts by weight of the latter. If the amount of vitamin C added to 100 parts by weight of the dipeptide sweetener is less than 5 parts by weight, the sweetness will be monotonous;
If it exceeds 0.1 part by weight, the sour taste of vitamin C will be felt and it will not be suitable as a sweetener. Therefore, it is preferable to mix the dipeptide sweetener and vitamin C within the above-mentioned range. By using such a combination, a good sweetness closer to that of sugar can be obtained, and it can be used in all foods that require sweetness. It can be suitably used for the following purposes.

Therefore, the sweetener composition of the present invention can be powder, crystal, granule,
゛It can be used in all forms such as tablets, molded products, and solutions, and can be used with the required amount of fillers (diluents), excipients, disintegrants, lubricants, foaming agents, etc., depending on the purpose. By using them together, they can be used in any of the above forms. Bulking agents (diluents), excipients, disintegrants, blanching agents, foaming agents, etc. that can be used in combination are not limited in any way as long as the sweetener composition of the present invention is used as a sweetener. , glucose, sugar, lactose, maltose, lactulose,
Saccharides such as palatinose, fructooligosaccharide, maltooligosyl sucrose, starch syrup and high fructose sugar; Sugar alcohols such as sorbitol and maltitol; Polymer@ such as starch, dextrin, cellulose and gum and their modified products: sucrose fatty acid ester, glycerin Examples include one or more substances selected from surfactants such as fatty acid esters and sorbitan fatty acid esters; and inorganic food additives such as silicon dioxide, calcium phosphate, calcium sulfate, and sodium hydrogen carbonate. For example, when the sweetener composition of the present invention is used in combination with sugar to produce a so-called diet sweetener, the preferred amount of the sweetener composition of the present invention is 100% sugar by weight from the viewpoint of ease of use and diet. parts to 0.5 to 175 parts of sodium bicarbonate. When the sweetener composition of the present invention is used in combination with sugar, for example, 0.5 parts by weight of the sweetener composition of the present invention is added to 100 N parts of sugar (compounding ratio of 1 part by weight of dipeptide sweetener: 1 part by weight of vitamin C). When used together, the sweetness intensity of dipeptide sweeteners is approximately twice that of sugar, as the sweetness intensity of dipeptide sweeteners is about 200 times that of sugar, so the calorie intake is reduced by 2 times compared to when sugar is used. It can be done.

The sweetener composition of the present invention described above can be used for all foods that require sweetness, but a typical and specific example of its use is as a sweetener for table use (
Sweeteners for cooking (sweeteners for coffee, tea and other beverages), sweeteners for cooking, confectionery products such as bread, cakes, desserts, candy, chocolate, chewing gum, kutsky, ice cream, ice cream, pudding, raw materials for bread making, powdered cream, etc. Examples include dairy products or dairy substitutes, powdered fruit juices, concentrated fruit juices, and soft drinks.

As mentioned above, the sweetener composition of the present invention is composed of a dipeptide sweetener and vitamin C, and has a strong and punchy sweetness, has sufficient depth of sweetness, and has no unpleasant aftertaste that lasts. It reduces, suppresses, and exhibits a good sweetness that is closer to that of sugar.

EXAMPLES Hereinafter, the effects of the present invention will be specifically explained with reference to Examples, but it goes without saying that the present invention is not limited to these Examples.

Example 1 A composition of 40 mg of dipeptide sweetener and vitamin CIQmg (product of the present invention) was dissolved in 100 ml of water to prepare a sweetening solution.

Separately, 40 mg of dipeptide sweetener (comparative product) was dissolved in 100 ml of water, and the sweetening solution was poured into flllB (
Comparative example 1).

Each of the sweet solutions prepared as described above was subjected to sensory evaluation using a two-point preference test method using 15 well-trained taste panels. The results are shown in Table 1 below.

Table 1 *1 Significant difference with a risk rate of 0.1% Example 2 2g of instant coffee per panel with 15g of boiling water
Dissolve in 0ml and add 1ml of coffee liquid! ! did.

A composition (product of the present invention) containing 40 mg of dipeptide sweetener, 5 mg of vitamin Cl, and 2 g of creaming powder was dissolved in this coffee liquid, and 40 mg of dipeptide sweetener was dissolved.
Composition of mg and 2 g of creaming powder (comparative product)
Each of these solutions was prepared and subjected to sensory evaluation using a panel of 15 people in the same manner as in Example 1.

The results are shown in Table 2 below.

Table 2 *2 Significant difference at 5% risk Example 3 One black tea bang per panel with 150 liters of boiling water
A black tea liquid was prepared by infusing ml for 1 minute.

A composition containing 40 wg of dipeptide sweetener and 20 mg of vitamin C (product of the present invention) and a composition containing only 40 mg of dipeptide sweetener (comparative product) were prepared in 120 ml of this black tea liquid, and Example 1
Sensory evaluation was performed in the same manner as in Panel 1'' using five people.The results are shown in Table 3 below.

Table 3 *3 Significant difference at 1% risk Example 4 A composition (product of the present invention) containing 30 mg of dipeptide sweetener, 0 mg of vitamin Cl, and 2 g of sugar was dissolved in 150 ml of coffee liquid prepared in the same manner as in Example 2. and a composition of 30 mg of dipeptide sweetener and 2 g of sugar (comparison product)
Dissolutions of each were prepared, and sensory evaluations were performed on them in the same manner as in Example 1 using a panel of 18 people.

The results are shown in Table 4 below.

Table 4 *4 Significant difference at 5% risk Example 5 To 120+nl of black tea liquid cleaved in the same manner as in Example 3,
A composition containing 30 mg of dipeptide sweetener, 20 mg of vitamin C, and 2 g of sugar (product of the present invention) was dissolved, and a composition containing 30 mg of dipeptide sweetener and 2 g of sugar (comparison product) was dissolved, respectively. Sensory evaluation was conducted in the same manner as in Example 1 using a panel of 18 people. The results are shown in Table 5 below.

Table 5 *5 Significant difference at 1% risk As is clear from the above results, the sweetener composition of the present invention has improved taste compared to the dipeptide sweetener that does not contain vitamin C. It has desirable qualities as a sweetener.

Claims (2)

[Claims] (1) A sweetener composition comprising a dipeptide sweetener and vitamin C. (2) A sweetener composition characterized in that the blending ratio of the dipeptide sweetener and vitamin C is 100 parts by weight of the former and 5 to 250 parts by weight of the latter.