JP2004344071A - Stevia sweetener composition - Google Patents
Stevia sweetener compositionDownload PDFInfo
- Publication number
- JP2004344071A JP2004344071AJP2003145062AJP2003145062AJP2004344071AJP 2004344071 AJP2004344071 AJP 2004344071AJP 2003145062 AJP2003145062 AJP 2003145062AJP 2003145062 AJP2003145062 AJP 2003145062AJP 2004344071 AJP2004344071 AJP 2004344071A
- Authority
- JP
- Japan
- Prior art keywords
- stevioside
- rebaudioside
- steviol
- sweetener composition
- weight
- 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.)
- Granted
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Abstract
Description
Translated fromJapanese【０００１】
【発明の技術分野】
本発明は、ステビア甘味料組成物に関し、さらに詳しくは、水溶性に優れ、呈味の改善されたステビア甘味料組成物に関する。
【０００２】
【発明の技術的背景】
ステビアは、南米原産のキク科植物であって、その抽出物は、砂糖の数百倍の甘さを有し、ノンカロリーの高甘味度甘味料などとして古来より用いられているが、苦味などの異味も有している。
【０００３】
ステビア葉から抽出精製して得られる「精製ステビア抽出物」には、甘味成分として、主に、ステビオシド（ステビオサイド）が５０〜５５重量％、レバウディオシド（レバウデオサイド）Ａが２０〜２５重量％、レバウディオシドＣが７〜８重量％、ズルコシド（ズルコサイド）Ａが３〜４重量％（４成分の合計：１００重量％）の４種のステビオール配糖体（ステビオール４配糖体とも言う。）が含まれており、その他に、ルブソシド、ステビオールビオシド、レバウディオシドＤ、レバウディオシドＥなどのステビオール配糖体が少量（各０〜５重量％程度）ずつ含まれている。
（なお、「レバウディオシドＣ」の命名は、日本化学会誌１９８１年ｖｏｌ５、第７２６〜７３５頁の記載例による。）
ステビア葉やその抽出物には、上記のようにステビオシドが主成分として、最も多量に含まれ、次いで、レバウディオシドＡが多く含まれている。
【０００４】
ステビア葉やその抽出物に含まれるこれらの配糖体のうちで、レバウディオシドＣ、ズルコシドＡは、ラムノシル基を有しており、ステビオシド、レバウディオシドＡに比して苦味が強く、呈味がステビオシド、レバウディオシドＡに比して劣っており、特にズルコシドＡの呈味が悪い。そのため、レバウディオシドＣ、ズルコシドＡの含有量の少ないステビア甘味料組成物が望まれていた。
【０００５】
しかしながら、レバウディオシドＣ、ズルコシドＡは、ステビオシド、レバウディオシドＡと分子量も近似しており、吸着樹脂への親和性、水やアルコールへの溶解度などの点でも似た挙動を示すため、結晶化以外の精製法によるレバウディオシドＣ、ズルコシドＡの低減は一般に困難であった。
【０００６】
一方、結晶化によりステビオシドの含有率を大幅に高め、他の成分（例：レバウディオシドＣ、ズルコシドＡなど）を低減することが行われており、かなりの呈味改善効果が得られている。
【０００７】
しかし、得られたステビア甘味料組成物中におけるステビオシド含有率が高くなるに連れて、水溶性が著しく低下してしまうという問題点があった。さらに、ステビオールビオシドがステビオシドとほぼ同じ挙動をし、ステビオシド含量を高めようとするとそれに連れてステビオールビオシドも却って含有率が高くなってしまうという問題点があった。また、純粋なステビオシドあるいはレバウディオシドＡと比較した場合、依然として雑味（すっきりしない曖昧な味）が目立ち、更なる呈味の改善が望まれていた。
【０００８】
本発明者らは、上記問題点を解決すべく鋭意検討を重ねたところ、ステビア甘味料組成物の水溶性を良好に保つためには、主成分のステビオシドが「ステビオール６配糖体」中で一定割合以下の比率になっていること、そしてステビオシドを含む特定成分が「ステビオール６配糖体」中に特定割合以上の量で含まれていると、水溶性と良好な呈味が発揮されることを見出して、本発明を完成するに至った。
【０００９】
なお、特開平４−１４８６５９号公報（特許文献１）には、全ステビオール配糖体に対して、レバウディオシドＡを４４重量％以上含有し、レバウディオシドＣを０．５〜１０重量％の量で含有するステビオール配糖体群からなるステビア甘味料およびそれを含む甘味食品が開示されている。
【００１０】
しかしながら、該公報に記載のレバウディオシドＡ高含有率のステビア甘味料は、ステビアの品種改良によりレバウディオシドＡの含有率を高めたステビア葉から得られたもので、今なお栽培地域が限られ、そのため価格が高く、一般食品に配合して広範に利用されるまでには至っていない。
【００１１】
【特許文献１】
特開平４−１４８６５９号公報
【００１２】
【発明の目的】
本発明は、上記のような従来技術に伴う問題点を解決しようとするものであって、水溶性に優れ、しかも苦味等の異味がなく、呈味に優れ、さらに工業的に容易に低コストで製造でき、低価格のステビア甘味料組成物を提供することを目的としている。
【００１３】
【発明の概要】
本発明に係るステビア甘味料組成物は、ステビオシドが、ステビオシド、レバウディオシドＡ、ズルコシドＡ、レバウディオシドＣ、ステビオールビオシドおよびルブソシドの６種類のステビオール配糖体（ステビオール６配糖体）の主成分であり、ステビオシドとレバウディオシドＡとの和（ステビオシド＋レバウディオシドＡ）が、該ステビオール６配糖体合計の９２重量％以上、好ましくは９５重量％以上であり、且つステビオシドが前記６種類のステビオール配糖体（ステビオール６配糖体）合計の８５重量％以下であることを特徴としている。
【００１４】
本発明に係る上記ステビア甘味料組成物は、結晶化ステビオシドと結晶化レバウディオシドＡとを、加熱下で溶媒の存在下に混合して得られるものであることが好ましい。
【００１５】
本発明によれば、水溶性に優れ、しかも苦味等の異味がなく、呈味に優れたステビア甘味料組成物が、さらに工業的に容易に低コストで製造でき、低価格で提供される。
【００１６】
【発明の具体的説明】
以下、本発明に係るステビア甘味料組成物について具体的に説明する。
【００１７】
＜ステビア甘味料組成物＞
ステビアは、南米原産のキク科植物であって、その抽出物は、砂糖の数百倍の甘さを有し、苦味などの異味も有している。このステビア中の主な甘味成分は、特開２０００−２３７５７１号公報中の図１、すなわち下記式［Ｉ］に示されるように、ステビオール（式［Ｉ］中、Ｒ１：Ｈ、Ｒ２：Ｈ）をアグリコンとし、このステビオールにグルコースまたはラムノースが結合した下記式［Ｉ］（ステビオールを除く。）で表される種々のステビオール配糖体のうちの１種であるステビオシド（ステビオサイド）▲１▼やレバウディオシド（レバウディオサイド）Ａなどであり、それらの甘味度は、ステビオシドでは砂糖の２００〜２５０倍、レバウディオシドＡでは砂糖の２６０〜３００倍といわれる。
【００１８】
【化１】
なお、ステビオール６配糖体とは、上記式［Ｉ］で表されるステビオールおよびその配糖体のうち、
ステビオシド（ステビオサイド）（▲１▼）、
レバウディオシド（レバウディオサイド）Ａ（▲２▼）、
ズルコシド（ズルコサイド）Ａ（▲３▼）、
レバウディオシド（レバウディオサイド）Ｃ（▲４▼）、
ステビオールビオシド（ステビオールバイオサイド）（▲７▼）、
ルブソシド（ルブソサイド）（（１０））、
の６種をいう。
【００２０】
本発明に係るステビア甘味料組成物には、ステビオシドが、ステビオール６配糖体のうちの主成分として最大量で含まれ、レバウディオシドＡよりも多く含まれている。
【００２１】
しかも、このステビア甘味料組成物には、ステビオシドとレバウディオシドＡとの和（ステビオシド＋レバウディオシドＡ）が、ステビオール６配糖体の９２重量％以上、好ましくは９５重量％以上、特に好ましくは９６〜１００重量％となる量で含まれている。
【００２２】
また本発明に係るステビア甘味料組成物にはステビオシドがステビオール６配糖体に対して８５重量％以下の割合で含まれている。
【００２３】
ステビア甘味料組成物中におけるステビオシドとレバウディオシドＡとの和（ステビオシド＋レバウディオシドＡ）が、特に、ステビオール６配糖体の９２重量％未満であると、呈味質の劣るステビオール配糖体（レバウディオシドＣ、ズルコシドＡ、ステビオールビオシド）の甘味質が顕著に表れ呈味に影響してくる傾向がある。
【００２４】
また、ステビア甘味料組成物中における（ステビオシド／ステビオール６配糖体）重量比率が８５％を超えると水溶液中のステビオシドが析出しやすくなってくる。
【００２５】
本発明に係るステビア甘味料組成物は、ステビオシドの含有率が一定範囲（８５％）に抑えられているため、水溶性に優れ、室温下の水１リットルに対する溶解度は、約１０ｇ以上であり、実用上十分な溶解性が得られる。
【００２６】
本発明に係るステビア甘味料組成物は、このように水溶性に優れ、しかも苦味等の異味がなく、呈味に優れている。
【００２７】
なお、従来の通常のステビア抽出物は、通常、
ステビオシドを５０〜５５重量％、
レバウディオシドＡを２０〜２５重量％、
レバウディオシドＣを７〜８重量％、
ズルコシドＡを３〜４重量％の量（但し、全成分の合計を１００重量％とする。）で含むことが多い。
【００２８】
＜ステビア甘味料組成物の製造＞
本発明に係る上記ステビア甘味料組成物は、上記各成分を上記所定量比で配合し、必要により溶媒などの存在下に、混合、攪拌等を行うことにより製造することができる。この際に、各成分が分解等の生じないような温度条件下で、加熱してもよい。
【００２９】
すなわち、本発明に係る上記ステビア甘味料組成物を得るには、例えば、ステビオシドとレバウディオシドＡとを含む式［Ｉ］で表されるステビオール配糖体を、その和（ステビオシド＋レバウディオシドＡ）がステビオール６配糖体のうちの９２重量％以上、好ましくは９５重量％以上であり、しかもステビオシドがステビオール６配糖体中に８５％以下で含まれるように調製すればよい。
【００３０】
本発明では、上記ステビア甘味料組成物は、特に、結晶化ステビオシドと結晶化レバウディオシドＡとを、加熱下で溶媒の存在下に上記量比で混合し溶解して得られるものであることがステビオール６配糖体中のステビオシドとレバウディオシドＡの合計比率およびステビオール６配糖体中のステビオシドの含有比率（重量比）を容易にコントロールできる点から好ましい。
【００３１】
また、上記ステビア甘味料組成物を調製する際には、必要により、水；メタノール、エタノール等の炭素数１〜５の低級アルコール；アセトン等のケトン；等の溶媒を用いることができ、また、これら溶媒は１種または２種以上混合して用いてもよい。
【００３２】
また、本発明では、例えば、上記式［Ｉ］で表されるステビオール配糖体を含むステビア抽出物を溶媒、例えば、メタノール等のアルコール溶媒中で溶解した後、結晶化させ、ステビオシド、レバウディオシドＡの含有率を高めたこの結晶を分取し、この結晶を水などの溶媒に溶解させ、次いで、イオン交換樹脂を用いて精製（カチオン交換樹脂→アニオン交換樹脂）を行うことによりステビオシドから糖が１個切れて生ずるステビオールビオシドなどを樹脂に吸着させたのち除去してその量を低減し、ステビオシド、レバウディオシドＡが多量に含まれ、かつこれらが上記所定量比であり、ステビオシド含量が所定量以下であるような上記ステビア甘味料組成物を調製してもよい。
【００３３】
この際に用いられる原料用のステビア抽出物としては、ステビオシドとレバウディオシドＡとの含有比（ステビオシド／レバウディオシドＡ（重量比）＝約７／３）の汎用品を用いることができ、前記ステビア品種改良品より得られたレバウディオシドＡ含量の高い高価品を用いる場合に比べて、安価に本発明品を製造できる。
【００３４】
なお、ステビオシドに比してレバウディオシドＡの含有量の多い市販のステビア抽出物は、価格が高いが、ステビオシド／レバウディオシドＡ（重量比）＝約７／３の汎用品から結晶化で得られたステビオシド主体の結晶化品と組み合わせるなどして、所望の重量比になるように調整して用いると、より低コスト化を図ることができる。
【００３５】
この場合、上記ステビア甘味料組成物は、原料として、ステビオシド量が多い結晶化ステビオシドと、原料としてレバウディオシドＡ量が多い結晶化レバウディオシドＡとを、加熱下で水などの溶媒の存在下に、ステビオール６配糖体合計に対する（ステビオシド＋レバウディオシドＡ）重量比およびステビオール６配糖体に対するステビオシドの含有量が所望の比率となるように混合・溶解して得られるものであってもよい。
【００３６】
このようにステビオシドを多く含有する結晶と、レバウディオシドＡを多く含有する結晶とを水などに溶解あるいは混合して用いると、各成分含有率などを正確にコントロールでき、優れたステビア甘味料組成物が得られる。
【００３７】
＜ステビア甘味料組成物の用途＞
上記のようにして得られたステビア甘味料組成物は、安全性に優れ、ノンカロリーであることから、ダイエット甘味料、高甘味度甘味料として、従来のステビア甘味料が用いられていたような種々の食品に添加して用いることができる。
【００３８】
上記食品としては、漬け物、珍味、水産練り製品、飲料、佃煮、調味料、冷菓、キャンデーその他の菓子類等が挙げられる。これら食品へのステビア甘味料組成物の添加量は、特に限定されず、食品の種類などにも依り、一概に決定されないが、食品中の該組成物（固形分）の含有量が、例えば、０．０００１〜０．０３重量％となるような量で配合される。
【００３９】
【発明の効果】
本発明によれば、水溶性に優れ、しかも苦味等の異味がなく、呈味に優れ、高甘味度甘味料として種々の食品に添加して使用でき、しかも市販の安価な原料を用いて安価かつ容易に製造し得るステビア甘味料組成物が提供される。
【００４０】
【実施例】
以下、本発明に係るステビア甘味料組成物について、実施例によりさらに具体的に説明するが、本発明は、係る実施例により何ら限定されるものではない。
【００４１】
以下の実施例、比較例において、「％」は、特にその趣旨に反しない限り、「重量％」の意味である。
【００４２】
【実施例１】
ステビア抽出物から得た高純度ステビオシド（ステビオシド含量９９％）、高純度レバウデオシドＡ（レバウデオシドＡ含量９８．５％）を種々の混合比及び濃度（１％溶液、０．１％溶液）でイオン交換水に入れ、９０℃に加熱して、上記高純度ステビオシド及び高純度レバウディオシドＡをイオン交換水に溶解したのち、常温（２０℃）で２週間保持し、水中での安定性を調べた。
結果を表１〜表２に示す。
【００４３】
なお、評価基準は、以下の通り。
「−」：析出なし
「＋」：わずかに析出あり
「＋＋」：析出あり
【００４４】
【表１】
【表２】
＜考察＞
イオン交換水中の高純度ステビオシドと高純度レバウディオシドＡの合計含有量が１％の溶液では、「高純度ステビオシド／高純度レバウディオシドＡ」（重量比）が▲１▼９５／５、▲２▼９０／１０共に析出が見られ、特に▲１▼９５／５では調製して１日後からステビオシドの析出が見られた。しかし、▲３▼８５／１５では２週間経っても安定であった。
【００４７】
またイオン交換水中の高純度ステビオシドと高純度レバウディオシドＡの合計含有量が０．１％溶液では、「高純度ステビオシド／高純度レバウディオシドＡ」（重量比）が▲１▼９５／５で２週間後析出が見られたが、この重量比が▲２▼９０／１０、▲３▼８５／１５では安定であった。
【００４８】
なお、ステビオシド量が８５％より低い（レバウディオシドＡが１５％より高い）領域においても、表１、表２共に、重量比（高純度ステビオシド重量／高純度レバウデオシドＡ）が８５／１５の場合と同様の結果が得られた。
【００４９】
【実施例２】
市販のステビア抽出物（前記「４配糖体」含量９０．５％）１００ｇを４０℃で８０％（ｖ／ｖ）メタノール５００ｍｌに溶解させ、一晩室温（２０℃）で放置し、結晶を析出させ、固液分離し、結晶（イ）を得た。
【００５０】
結晶（イ）中の成分を下記の条件下にＨＰＬＣで分析し、ステビオシド８３．１％、レバウデオシドＡ５．２０％、レバウデオシドＣ １．１０％、ズルコシドＡ０．８２％、ルブソシド０．６％、ステビオールビオシド５．５％ の組成を確認した。
【００５１】
本品はステビオール６配糖体の合計量に対するステビオシド＋レバウディオシドＡの和の比率は９１．７％であった。またステビオシドのステビオール６配糖体の合計量に対する比率は８６．３％であった。
【００５２】
本品を実施例１と同様に１％液を調製して常温（２０℃）で保存したところ、３週間経過時析出が認められた。
＜ＨＰＬＣ分析条件＞
カラム：「ＹＭＣ−Ｐａｃｋ ＯＤＳ−ＡＱ」、株式会社ワイエムシー製、４．６ｍｍ×２５０ｍｍ、
検 出：ＵＶ ２１０ｎｍ、
移動相：アセトニトリル／水／酢酸＝３５０／６５０／０．０２（ｖ／ｖ）。
【００５３】
本品（イ）４重量部とレバウデオシドＡ高含有製品（レバウデオシドＡ８７．５０％、ステビオシド ２．９８％、レバウデオシドＣ１．４７％、ズルコシドＡ０．００％、ルブソシド０．００％、ステビオールビオシド０．５０％）１重量部を合わせ、水１５重量部を加え、９０℃に加熱してこれらを溶解した。その後、凍結乾燥しサンプル（本発明品１）を得た。
【００５４】
得られた本発明品１の成分含量（重量％）は、ステビオシド６７．０８％、レバウデオシドＡ２１．６６％、レバウデオシドＣ１．１７％、ズルコシドＡ０．６６％、ルブソシド０．４８％、ステビオールビオシド４．５０％であった。
【００５５】
本発明品１の一部（１重量部）を水４重量部に溶解させて、濃度約２０％の水溶液とし、予め所定の方法で再生しておいたカチオン、アニオン交換樹脂に順次通液して精製し、出液を凍結乾燥して「本発明品２」を得た。「本発明品２」はステビオール６配糖体の１成分であるステビオールビオシドがほとんど除去されていた。
【００５６】
得られた本発明品２の成分含量（重量％）は、ステビオシド７０．２２％、レバウディオシドＡ２２．６８％、レバウディオシドＣ１．２２％、ズルコシドＡ０．６８％、ルブソシド０．５０％、ステビオールビオシド０．００％であった。
【００５７】
本発明品１及び本発明品２の成分の分析結果を併せて、表３に示した。
【００５８】
【表３】
実施例２で得られた本発明品１，２と、比較品１として、市販のステビア抽出物（ステビオシド５２．６９％、レバウデオシドＡ２３．７４％、レバウデオシドＣ７．７４％、ズルコシドＡ３．１７％、ルブソシド１．２０％、ステビオールビオシド０．１９％）を用い、各々をステビオール配糖体含量０．０３％水溶液に調整してパネラー１０名で呈味比較試験を行った。
【００６０】
各サンプルの平均スコアを表４に示す。
【００６１】
なお、評価方法は、比較品を基準（評価：０）にして、下記評価基準に従い、甘味の立ち上り、後引き、異味、総合評価について、それぞれ±３段階で評価した。
【００６２】
＜評価基準＞
甘味の立ち上がり：＋３（速い）〜―３（遅い）
甘味の後引き：＋３（弱い）〜―３（強い）
異 味：＋３（感じない）〜―３（感じる）
総合評価：＋３（良い）〜―３（悪い）
【００６３】
【表４】
本発明品１では比較品（市販の一般製品）に比べ、甘味の立ち上がりが早、高甘味料特有の後引きも改善し、更に異味が少なくなっている。ステビオール６配糖体に対するステビオシドとレバウディオシドＡの和の比率が更に改善した本発明品２ではこの傾向が一層高まっている。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a stevia sweetener composition, and more particularly, to a stevia sweetener composition having excellent water solubility and improved taste.
[0002]
TECHNICAL BACKGROUND OF THE INVENTION
Stevia is an Asteraceae plant native to South America, and its extract has hundreds of times the sweetness of sugar and has been used since ancient times as a non-caloric high-intensity sweetener, but has a bitter taste. Also has an off-flavor.
[0003]
The “purified stevia extract” obtained by extracting and purifying from stevia leaves is mainly composed of 50 to 55% by weight of stevioside (stevioside), 20 to 25% by weight of rebaudioside (rebaudioside) A, and rebaudioside C as sweetening components. Of steviol glycosides (also referred to as steviol tetraglycoside) in which 7 to 8% by weight and 3 to 4% by weight (dulcoside) A (total of four components: 100% by weight) are contained. In addition, steviol glycosides such as rubusoside, steviolbioside, rebaudioside D, and rebaudioside E are contained in small amounts (each about 0 to 5% by weight).
(Note that the name of “Rebaudioside C” is based on the description example in the Chemical Society of Japan, 1981, vol 5, pages 726 to 735.)
As described above, stevia leaf and its extract contain the largest amount of stevioside as a main component, followed by a large amount of rebaudioside A.
[0004]
Among these glycosides contained in stevia leaves and their extracts, rebaudioside C and dulcoside A have a rhamnosyl group, and have a stronger bitterness and a stronger taste than stevioside and rebaudioside A. It is inferior to rebaudioside A, and in particular, the taste of zurcoside A is poor. For this reason, a stevia sweetener composition having a low content of rebaudioside C and durucoside A has been desired.
[0005]
However, rebaudioside C and durucoside A also have similar molecular weights to stevioside and rebaudioside A, and exhibit similar behaviors in terms of affinity for an adsorption resin, solubility in water and alcohol, and the like. It was generally difficult to reduce rebaudioside C and durucoside A by the method.
[0006]
On the other hand, the content of stevioside is greatly increased by crystallization, and other components (eg, rebaudioside C, durucoside A, etc.) are reduced, and a considerable taste improving effect is obtained.
[0007]
However, there was a problem that as the stevioside content in the obtained stevia sweetener composition was increased, the water solubility was significantly reduced. Further, there is a problem that steviolbioside behaves almost the same as stevioside, and if the content of steviolside is to be increased, the content of steviolbioside is rather increased accordingly. Further, when compared with pure stevioside or rebaudioside A, unpleasant taste (unclear and unclear taste) is still conspicuous, and further improvement in taste has been desired.
[0008]
The present inventors have conducted intensive studies to solve the above problems, and found that, in order to keep the water solubility of the stevia sweetener composition good, the main component stevioside was contained in “steviol 6-glycoside”. If the ratio is not more than a certain ratio, and the specific component containing stevioside is contained in the “steviol hexaglycoside” in an amount not less than the specific ratio, water solubility and good taste are exhibited. This led to the completion of the present invention.
[0009]
JP-A-4-14859 (Patent Document 1) discloses that rebaudioside A is contained in an amount of not less than 44% by weight and rebaudioside C is contained in an amount of 0.5 to 10% by weight based on all steviol glycosides. A stevia sweetener comprising a group of steviol glycosides and a sweet food containing the same are disclosed.
[0010]
However, the stevia sweetener having a high content of rebaudioside A described in the publication is obtained from stevia leaves in which the content of rebaudioside A is increased by breeding of stevia, and the cultivation area is still limited. And it has not been widely used in general foods.
[0011]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 4-148659 / 1990
[Object of the invention]
The present invention is intended to solve the problems associated with the prior art as described above, and is excellent in water solubility, has no unpleasant taste such as bitterness, is excellent in taste, and is industrially easily reduced in cost. It is an object of the present invention to provide a low-cost stevia sweetener composition.
[0013]
Summary of the Invention
In the stevia sweetener composition according to the present invention, stevioside is a main component of six types of steviol glycosides (steviol hexaglycoside) of stevioside, rebaudioside A, dulcoside A, rebaudioside C, steviolbioside and rubusoside. The sum of stevioside and rebaudioside A (stevioside + rebaudioside A) is at least 92% by weight, preferably at least 95% by weight of the total of steviol 6-glycosides, and the stevioside is the six types of steviol glycosides ( (Steviol 6-glycoside) is 85% by weight or less of the total.
[0014]
The stevia sweetener composition according to the present invention is preferably obtained by mixing crystallized stevioside and crystallized rebaudioside A with heating in the presence of a solvent.
[0015]
ADVANTAGE OF THE INVENTION According to this invention, the stevia sweetener composition which is excellent in water solubility, has no unpleasant tastes, such as bitterness, etc., and is excellent in taste can be further industrially easily manufactured at low cost, and is provided at low cost.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the stevia sweetener composition according to the present invention will be specifically described.
[0017]
<Stevia sweetener composition>
Stevia is an Asteraceae plant native to South America, and its extract is hundreds of times sweeter than sugar and has an off-flavor such as bitterness. As shown in FIG. 1 in JP-A-2000-237571, that is, as shown in the following formula [I], steviol (in the formula [I], R1 : H, R2 : H) is an aglycone, and steviol (stevioside), which is one of various steviol glycosides represented by the following formula [I] (excluding steviol) in which glucose or rhamnose is bound to this steviol (1) And rebaudioside (rebaudioside) A, and their sweetness is said to be 200 to 250 times that of sugar for stevioside and 260 to 300 times that of sugar for rebaudioside A.
[0018]
Embedded image
In addition, the steviol 6 glycoside is the steviol represented by the above formula [I] and its glycoside,
Stevioside (Stevioside) (1),
Rebaudioside (rebaudioside) A (2),
Zurcoside (Zurcoside) A (3),
Rebaudioside (rebaudioside) C (▲ 4 ▼),
Steviol bioside (Steviol biocide) (▲ 7 ▼),
Rubusoside (rubusoside) ((10)),
Of the six types.
[0020]
In the stevia sweetener composition according to the present invention, stevioside is contained in the maximum amount as a main component of steviol 6-glycoside, and is contained more than rebaudioside A.
[0021]
Moreover, in the stevia sweetener composition, the sum of stevioside and rebaudioside A (stevioside + rebaudioside A) is 92% by weight or more, preferably 95% by weight or more, and particularly preferably 96 to 100% by weight of steviol 6-glycoside. % By weight.
[0022]
The stevia sweetener composition according to the present invention contains stevioside at a ratio of not more than 85% by weight based on steviol 6-glycoside.
[0023]
When the sum of stevioside and rebaudioside A (stevioside + rebaudioside A) in the stevia sweetener composition is less than 92% by weight of steviol 6-glycoside, steviol glycoside (rebaudioside C) having inferior taste is inferior. , Dulcoside A, steviol bioside) tend to be noticeable and affect the taste.
[0024]
Further, when the weight ratio of (stevioside / steviol hexaglycoside) in the stevia sweetener composition exceeds 85%, stevioside in the aqueous solution tends to precipitate.
[0025]
The stevia sweetener composition according to the present invention is excellent in water solubility because the content of stevioside is suppressed to a certain range (85%), and has a solubility of about 10 g or more in 1 liter of water at room temperature. Practically sufficient solubility is obtained.
[0026]
The stevia sweetener composition according to the present invention is thus excellent in water solubility, has no off-flavor such as bitterness, and is excellent in taste.
[0027]
In addition, conventional ordinary stevia extract is usually
50-55% by weight of stevioside,
20 to 25% by weight of rebaudioside A,
7-8% by weight of rebaudioside C,
Dulcoside A is often contained in an amount of 3 to 4% by weight (provided that the total of all components is 100% by weight).
[0028]
<Manufacture of stevia sweetener composition>
The above-mentioned stevia sweetener composition according to the present invention can be produced by mixing the above-mentioned components at the above-mentioned predetermined ratios and, if necessary, mixing and stirring in the presence of a solvent or the like. At this time, heating may be performed under a temperature condition that does not cause decomposition of each component.
[0029]
That is, in order to obtain the above-mentioned stevia sweetener composition according to the present invention, for example, a steviol glycoside represented by the formula [I] containing stevioside and rebaudioside A, and the sum (stevioside + rebaudioside A) of steviol are used. The content may be 92% by weight or more, preferably 95% by weight or more of the hexaglucoside, and stevioside may be prepared so as to be contained in the steviol 6-glucoside at 85% or less.
[0030]
In the present invention, in particular, the stevia sweetener composition is preferably obtained by mixing and dissolving crystallized stevioside and crystallized rebaudioside A in the above-described ratio in the presence of a solvent under heating. It is preferable because the total ratio of stevioside and rebaudioside A in the hexaglucoside and the content ratio (weight ratio) of stevioside in the steviol hexaglucoside can be easily controlled.
[0031]
When the stevia sweetener composition is prepared, a solvent such as water; a lower alcohol having 1 to 5 carbon atoms such as methanol and ethanol; a ketone such as acetone; can be used, if necessary. These solvents may be used alone or in combination of two or more.
[0032]
Further, in the present invention, for example, a stevia extract containing the steviol glycoside represented by the above formula [I] is dissolved in a solvent, for example, an alcohol solvent such as methanol, and then crystallized to obtain stevioside, rebaudioside A. The crystals having an increased content of are separated, and the crystals are dissolved in a solvent such as water, and then purified using an ion exchange resin (cation exchange resin → anion exchange resin), whereby sugars are obtained from stevioside. Steviol bioside and the like generated by cutting one piece are adsorbed to the resin and then removed to reduce the amount. Stevioside and rebaudioside A are contained in a large amount, and the ratio is the above-mentioned predetermined amount, and the content of stevioside is a predetermined amount. The above stevia sweetener composition may be prepared as follows.
[0033]
As the stevia extract for the raw material used at this time, a general-purpose product having a content ratio of stevioside to rebaudioside A (stevioside / rebaudioside A (weight ratio) = about 7/3) can be used. The product of the present invention can be produced at a lower cost than when an expensive product having a high rebaudioside A content obtained from the product is used.
[0034]
A commercially available stevia extract having a higher content of rebaudioside A than stevioside is expensive, but stevioside obtained by crystallization from a general-purpose product of stevioside / rebaudioside A (weight ratio) = about 7/3. If the weight ratio is adjusted to a desired weight ratio by combining with a crystallized product as a main component, the cost can be further reduced.
[0035]
In this case, the stevia sweetener composition comprises, as raw materials, crystallized stevioside having a large amount of stevioside and crystallized rebaudioside A having a large amount of rebaudioside A as raw materials, and adding steviol under heating in the presence of a solvent such as water. It may be obtained by mixing and dissolving so that the weight ratio of (stevioside + rebaudioside A) to the total of 6-glucosides and the content of stevioside to the steviol 6-glucosides become a desired ratio.
[0036]
When a crystal containing a large amount of stevioside and a crystal containing a large amount of rebaudioside A are dissolved or mixed in water or the like and used as described above, the content of each component can be accurately controlled, and an excellent stevia sweetener composition can be obtained. can get.
[0037]
<Use of Stevia sweetener composition>
The stevia sweetener composition obtained as described above is excellent in safety and non-caloric, so that as a diet sweetener, a high sweetness degree sweetener, a conventional stevia sweetener was used. It can be used by adding to various foods.
[0038]
Examples of the food include pickles, delicacies, fish paste products, beverages, boiled soy sauce, seasonings, frozen desserts, candy, and other confections. The amount of the stevia sweetener composition to be added to these foods is not particularly limited and depends on the type of food and the like, and is not absolutely determined. However, the content of the composition (solid content) in the food may be, for example, It is blended in an amount so as to be 0.0001 to 0.03% by weight.
[0039]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, it is excellent in water solubility, and it has no off-flavors, such as a bitter taste, is excellent in taste, can be used by adding to various foods as a high-intensity sweetener, and is inexpensive using commercially available inexpensive raw materials A stevia sweetener composition is provided that is easy to produce.
[0040]
【Example】
Hereinafter, the stevia sweetener composition according to the present invention will be described more specifically with reference to examples, but the present invention is not limited to the examples.
[0041]
In the following Examples and Comparative Examples, “%” means “% by weight” unless specifically contradicted.
[0042]
Embodiment 1
Ion exchange high purity stevioside (99% stevioside content) and high purity rebadeoside A (98.5% rebadeoside A content) obtained from Stevia extract at various mixing ratios and concentrations (1% solution, 0.1% solution) After putting in water and heating to 90 ° C., the above-mentioned high-purity stevioside and high-purity rebaudioside A were dissolved in ion-exchanged water, kept at room temperature (20 ° C.) for 2 weeks, and examined for stability in water.
The results are shown in Tables 1 and 2.
[0043]
The evaluation criteria are as follows.
“−”: No precipitation “+”: slight precipitation “++”: precipitation
[Table 1]
[Table 2]
<Discussion>
In a solution in which the total content of high-purity stevioside and high-purity rebaudioside A in ion-exchanged water is 1%, “high-purity stevioside / high-purity rebaudioside A” (weight ratio) is (1) 95/5, (2) 90 / Precipitation was observed in all 10 samples, and particularly in (1) 95/5, precipitation of stevioside was observed one day after preparation. However, in (3) 85/15, it was stable even after 2 weeks.
[0047]
In the case of a 0.1% total solution of high-purity stevioside and high-purity rebaudioside A in ion-exchanged water, “high-purity stevioside / high-purity rebaudioside A” (weight ratio) was (1) 95/5 after 2 weeks. Although precipitation was observed, the weight ratio was stable at (2) 90/10 and (3) 85/15.
[0048]
In the region where the amount of stevioside is lower than 85% (rebaudioside A is higher than 15%), in both Tables 1 and 2, the weight ratio (weight of high-purity stevioside / high-purity rebaudioside A) is the same as in the case of 85/15. Was obtained.
[0049]
Embodiment 2
100 g of a commercially available stevia extract (the above “tetraglycoside” content: 90.5%) is dissolved in 500 ml of 80% (v / v) methanol at 40 ° C., and left overnight at room temperature (20 ° C.) to remove crystals. The crystals were precipitated and subjected to solid-liquid separation to obtain crystals (a).
[0050]
The components in the crystal (a) were analyzed by HPLC under the following conditions, and Stevioside 83.1%, Rebaudioside A 5.20%, Rebaudioside C 1.10%, Zurcoside A 0.82%, Rubusoside 0.6%, Steviol A composition of 5.5% bioside was confirmed.
[0051]
In this product, the ratio of the sum of stevioside + rebaudioside A to the total amount of steviol 6-glucoside was 91.7%. The ratio of stevioside to the total amount of steviol-6-glycosides was 86.3%.
[0052]
When a 1% solution of this product was prepared in the same manner as in Example 1 and stored at room temperature (20 ° C.), precipitation was observed after 3 weeks.
<HPLC analysis conditions>
Column: “YMC-Pack ODS-AQ”, manufactured by YMC, 4.6 mm × 250 mm,
Detection: UV 210 nm,
Mobile phase: acetonitrile / water / acetic acid = 350/650 / 0.02 (v / v).
[0053]
4 parts by weight of this product (a) and a product containing high content of rebaudioside A (rebaudioside A 87.50%, stevioside 2.98%, rebaudioside C 1.47%, dulucoside A 0.00%, rubusoside 0.00%, steviolbioside 0. (1% by weight), 15 parts by weight of water were added, and the mixture was heated to 90 ° C. to dissolve them. Thereafter, the sample was freeze-dried to obtain a sample (product 1 of the present invention).
[0054]
The component content (% by weight) of the obtained product 1 of the present invention is as follows: stevioside 67.08%, rebadeoside A 21.66%, rebadeoside C 1.17%, durucoside A 0.66%, rubusoside 0.48%, steviolbioside 4 .50%.
[0055]
A part (1 part by weight) of the product 1 of the present invention is dissolved in 4 parts by weight of water to form an aqueous solution having a concentration of about 20%, and the solution is sequentially passed through a cation and anion exchange resin which has been regenerated by a predetermined method. The product was freeze-dried to obtain "Product 2 of the present invention". "Product 2 of the present invention" had almost completely removed steviol bioside, which is one component of steviol 6-glycoside.
[0056]
The component content (% by weight) of the obtained product 2 of the present invention is as follows: stevioside 70.22%, rebaudioside A 22.68%, rebaudioside C 1.22%, durucoside A 0.68%, rubusoside 0.50%, steviolbioside 0 0.000%.
[0057]
Table 3 shows the analysis results of the components of the invention product 1 and the invention product 2 together.
[0058]
[Table 3]
Commercially available stevia extracts (52.69% stevioside, 23.74% rebadeoside A, 7.74% rebadeoside C, 3.17% zurcoside A) as inventive products 1 and 2 obtained in Example 2 and comparative product 1 Using rubusoside 1.20% and steviol bioside 0.19%), each was adjusted to a 0.03% aqueous solution of steviol glycoside, and a taste comparison test was conducted by 10 panelists.
[0060]
Table 4 shows the average score of each sample.
[0061]
The evaluation method was based on a comparative product (evaluation: 0), and according to the following evaluation criteria, the rise of sweetness, the after-drawing, the off-flavor, and the overall evaluation were evaluated in three steps.
[0062]
<Evaluation criteria>
Rise of sweetness: +3 (fast) to -3 (slow)
Sweetness subtraction: +3 (weak) to -3 (strong)
Offensive: +3 (not felt) to -3 (feels)
Overall rating: +3 (good) to -3 (bad)
[0063]
[Table 4]
Compared with the comparative product (commercially available general product), the product 1 of the present invention has a faster onset of sweetness, improved aftertaste peculiar to the high sweetener, and further reduced off-flavor. This tendency is further enhanced in the product 2 of the present invention in which the ratio of the sum of stevioside and rebaudioside A to steviol 6-glycoside is further improved.
Claims (3)
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| JP2003145062AJP4345961B2 (en) | 2003-05-22 | 2003-05-22 | Stevia sweetener composition |
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| Class et al. | Patent application title: High-Purity Rebaudioside D Inventors: Varuzhan Abelyan (Kuala Lumpur, MY) Avetik Markosyan (Kuala Lumpur, MY) Lidia Abelyan (Kuala Lumpur, MY) Assignees: PureCircle Sdn Bhd |
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