【０００１】[0001]
【産業上の利用分野】この発明ははステビア抽出物に含
まれる甘味成分のうち、ステビオサイドに対するレバウ
ディオサイドＡの含有率を高くし、かつ水難溶性とする
ステビア甘味料に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a stevia sweetener having a high rebaudioside A content relative to stevioside among the sweetening components contained in a stevia extract and being sparingly water-soluble.
【０００２】[0002]
【従来の技術】ステビアは南米パラグアイを原産地とす
る菊科多年生植物で、学名はステビア・レバウディアナ
・ベルトニー（Stevia Rebaudiana Bertoni)である。ス
テビアは、砂糖の３００倍以上の甘さの甘味成分を含む
ので、この甘味成分を抽出したステビア抽出物が天然甘
味料として使用されている。BACKGROUND OF THE INVENTION Stevia is a chrysanthemum family perennial plant whose origin is South America Paraguay, and its scientific name is Stevia Rebaudiana Bertoni. Since stevia contains a sweetening component that is 300 times as sweet as sugar, stevia extract obtained by extracting this sweetening component is used as a natural sweetener.
【０００３】ステビアの成分としては、下記の構造式を
有するステビオサイド（Ｃ37Ｈ60Ｏ18、分子量８０
４）、As components of stevia, stevioside (C37 H60 O18 , molecular weight 80) having the following structural formula
4),
【化１】下記の構造式を有するレバウディオサイドＡ(Ｃ44Ｈ70
Ｏ23、分子量９６６)、[Chemical 1] Rebaudioside A (C44 H70 having the following structural formula
O23 , molecular weight 966),
【化２】及びレバウディオサイドＣ（Ｃ44Ｈ70Ｏ22、分子量９５
０）、レバウディオサイドＤ、Ｅ、ズルコサイドＡなど
が知られている。[Chemical 2] And rebaudioside C (C44 H70 O22 , molecular weight 95
0), rebaudioside D, E, Zulcoside A, etc. are known.
【０００４】ステビア中のレバウディオサイドＡの含有
量はステビオサイドの１０分の３〜４程度、レバウディ
オサイドＣの含量はそれよりやや少ないが、品種によっ
てはレバウディオサイドＡおよびＣを含まないもの、更
に、レバウディオサイドＣを主成分とするものもある。The content of rebaudioside A in stevia is about 3/10 to 4 of that of stevioside, and the content of rebaudioside C is slightly smaller than that, but depending on the variety, rebaudioside A and C are used. Some do not contain, and some contain rebaudioside C as a main component.
【０００５】一般に利用されているステビア甘味料は上
記甘味料成分のうちステビオサイドが主成分で、ステビ
オサイドは、水に難溶性（水８００ｍｌに１ｇ）であ
り、砂糖の３００倍の甘味度を有し、その甘味は比較的
砂糖に似ているが、苦味等の不快味が後味に残るという
欠点がある。レバウディオサイドＡは水に易溶性であ
り、ステビオサイドの１.３〜１.５倍の甘味度を有し、
その甘味は、砂糖に類似してまろやかで、不快味を残さ
ない。ステビア抽出物はこれら甘味成分が混在した状態
で、水溶性甘味料として食品界で使用されている。Among the above-mentioned sweetener components, generally used stevia sweeteners are mainly composed of stevioside, which is sparingly soluble in water (1 g in 800 ml of water) and has a sweetness 300 times that of sugar. , Its sweetness is relatively similar to sugar, but it has the drawback that unpleasant taste such as bitterness remains in the aftertaste. Rebaudioside A is easily soluble in water and has 1.3 to 1.5 times the sweetness of stevioside,
Its sweetness is mellow, similar to sugar, leaving no unpleasant taste. Stevia extract is used in the food industry as a water-soluble sweetener in a state where these sweet components are mixed.
【０００６】甘味料においては、特に甘味質が重要であ
り、このうち甘味質が優れているのはレバウディオサイ
ドＡであり、ステビオサイドは劣るのは周知である。従
って、ステビア抽出物を甘味料として用いる際、これら
の相対的比率が重要であり、ステビオサイドに対してレ
バウディオサイドＡの比率が高いものは味が良く、低い
ものは味が悪い。ステビオサイドに比べてレバウディオ
サイドＡの含有率の高い甘味料を得る為の研究がなされ
（特許第１７６０６６９号および特公平５−３９５８
２）、実用化されている。これらレバウディオサイドＡ
の含有率の高い甘味料は溶解性の良い甘味料であるが、
チューインガム等の食品界では飲食時に食品中の甘味を
持続させる為に難溶性甘味料が好ましい。It is well known that sweetness is particularly important in sweeteners, of which rebaudioside A has the best sweetness and stevioside is inferior. Therefore, when using Stevia extract as a sweetener, these relative ratios are important, and those with a high ratio of rebaudioside A to stevioside have a good taste, and those with a low ratio are bad. Studies have been conducted to obtain a sweetener having a high rebaudioside A content compared to stevioside (Japanese Patent No. 1760669 and Japanese Patent Publication No. 5-3958).
2), it has been put to practical use. These rebaudioside A
A sweetener with a high content of is a sweetener with good solubility,
In the food industry such as chewing gum, a sparingly soluble sweetener is preferable in order to maintain the sweetness of the food during eating and drinking.
【０００７】[0007]
【発明が解決しようとする課題】従来、難溶性甘味料と
してサッカリンが使用されていたが、チューインガム以
外への使用は禁止されており、他の食品には使用できな
かった。同時に消費者の人工甘味料離れから新しい天然
の難溶性甘味料の開発が望まれていた。難溶性の甘味料
としてはステビオサイドが考えられるが、前述のとおり
ステビオサイドの苦味等の不快味が後味に残るという欠
点から満足する甘味料が得られていなかった。そこで、
この発明者は、レバウディオサイドＡの含有率が高くス
テビオサイドの含有率が低い甘味料、かつ水に難溶性の
甘味料を創り出そうと企てた。Conventionally, saccharin has been used as a sparingly soluble sweetener, but its use in other than chewing gum is prohibited, and it cannot be used in other foods. At the same time, it has been desired to develop a new natural sparingly soluble sweetener, which is away from consumers' artificial sweeteners. Stevioside is considered as a sparingly soluble sweetener, but a satisfactory sweetener has not been obtained due to the drawback that unpleasant taste such as bitterness of stevioside remains in the aftertaste as described above. Therefore,
The present inventor has attempted to create a sweetener having a high rebaudioside A content and a low stevioside content, and a sparingly water-soluble sweetener.
【０００８】[0008]
【課題を解決するための手段】ステビア抽出物を親水性
アルコールにて再結晶した後、得られたステビオサイド
とレバウディオサイドＡの２成分含量が７５％以上であ
る結晶を水にて再結晶することにより、水に難溶性であ
るにもかかわらず、レバウディオサイドＡが主成分であ
る良質の甘味料が得られるとの知見を得て、この発明を
完成した。[Means for Solving the Problems] After recrystallizing a stevia extract with a hydrophilic alcohol, the obtained crystals having a two-component content of stevioside and rebaudioside A of 75% or more are recrystallized with water. By doing so, it was found that a good quality sweetener containing rebaudioside A as a main component can be obtained despite being poorly soluble in water, and the present invention was completed.
【０００９】すなわち、この発明はステビア乾燥葉を水
または含水溶媒で抽出し、得られた抽出液から甘味成分
を分離し、これを低級アルコールにて再結晶させ、全体
の７５％以上がステビオサイドとレバウディオサイドＡ
である結晶を得、これをさらに水から再結晶させて得ら
れる、ステビオサイド１部に対してレバウディオサイド
Ａを２部以上含み、かつ全体の７５％以上がステビオサ
イドとレバウディオサイドＡである水難溶性甘味料であ
る。That is, according to the present invention, dried stevia leaves are extracted with water or a water-containing solvent, a sweetening ingredient is separated from the obtained extract, and this is recrystallized with a lower alcohol. Rebaudioside A
Which is obtained by recrystallizing the same from water, contains 2 parts or more of rebaudioside A to 1 part of stevioside, and 75% or more of the whole is stevioside and rebaudioside A. It is a poorly water-soluble sweetener.
【００１０】この発明の甘味料を得るには、まずステビ
オサイド１部に対してレバウディオサイドＡを好ましく
は１.５５部以上含むステビア乾燥葉（特開昭５９−３
４８２６号および特開昭６０−１６０８２３号）を水、
または含水溶媒で抽出する。In order to obtain the sweetener of the present invention, first, dried stevia leaves containing preferably 1.55 parts or more of rebaudioside A to 1 part of stevioside (JP-A-59-3).
4826 and JP-A-60-160823) and water,
Alternatively, extract with a water-containing solvent.
【００１１】次いで抽出液から通常用いられている方法
により甘味成分を分離する。例えば、必要に応じて陰イ
オン交換樹脂及び陽イオン交換樹脂でイオン性不純物を
除いた後吸着樹脂に甘味成分を吸着させ、親水性溶媒で
溶離して溶離液を濃縮する。さらに、所望により脱色等
の慣用精製手段を適宜施すことにより得られた濃縮液を
そのまま、または粉末化した後、低級アルコールに加熱
溶解する。結晶化に用いる低級アルコールとしては、メ
タノール、エタノール、n−プロピルアルコール、iso−
プロピルアルコール、ブタノール、iso−ブタノール、
ｔ−ブタノール、ペンタノール、iso−ペンタノールお
よびヘキサノールなどを挙げることができ、好ましくは
メタノール、エタノールまたはn−またはiso−プロピル
アルコールなどである。Then, the sweet component is separated from the extract by a commonly used method. For example, if necessary, anionic exchange resins and cation exchange resins are used to remove ionic impurities, and then the sweet component is adsorbed on the adsorption resin and eluted with a hydrophilic solvent to concentrate the eluate. Further, if desired, a concentrated solution obtained by appropriately applying a conventional purification means such as decolorization is directly or after being pulverized, dissolved in a lower alcohol by heating. The lower alcohol used for crystallization includes methanol, ethanol, n-propyl alcohol, iso-
Propyl alcohol, butanol, iso-butanol,
Mention may be made of t-butanol, pentanol, iso-pentanol, hexanol and the like, with preference given to methanol, ethanol or n- or iso-propyl alcohol.
【００１２】冷却して得られた結晶を分離し、あるいは
必要に応じて結晶中のアルコール分を除去した後、熱水
に溶解後冷却して得られた結晶を分離するか、分離せず
にそのまま結晶を含む母液とともに乾燥して得られる。
乾燥は減圧乾燥、凍結乾燥、スプレー乾燥等が利用可能
である。The crystals obtained by cooling are separated or, if necessary, the alcohol content in the crystals is removed, and then the crystals obtained are dissolved in hot water and then cooled to separate the crystals, or without separation. It is obtained as it is by drying with a mother liquor containing crystals.
As the drying, reduced pressure drying, freeze drying, spray drying and the like can be used.
【００１３】ステビオサイドとレバウディオサイドＡの
２成分含量が７５％以下の場合はステビア由来の他の成
分が結晶化を妨げ、結晶が生じないか、または結晶回収
率が低下する場合がある。また、抽出物のステビオサイ
ドおよびレバウディオサイドＡの２成分の含量が７０％
以下の場合は、親水性アルコールによる再結晶化条件を
変えても結晶は得られず、したがって難溶性結晶物も得
られない。なお、この発明におけるレバウディオサイド
Ａの含有量はできるだけ高いことが望ましく、したがっ
て上限は特にない。なお、レバウディオサイドＡのみの
場合も水から再結晶することにより、水に可溶性のレバ
ウディオサイドＡの性質が水に難溶性に変化することが
判明している。得られた甘味料には蔗糖、ぶどう糖、果
糖、ソルビトール、デキストリン等の他の甘味料、希釈
剤を加えることができる。When the content of the two components of stevioside and rebaudioside A is 75% or less, other components derived from stevia hinder crystallization, and crystals may not be produced, or the crystal recovery rate may decrease. In addition, the content of the two components of stevioside and rebaudioside A of the extract is 70%.
In the following cases, crystals cannot be obtained even if the recrystallization conditions with the hydrophilic alcohol are changed, and thus hardly soluble crystals are also not obtained. The content of rebaudioside A in the present invention is preferably as high as possible, and therefore there is no particular upper limit. It has been found that even when only rebaudioside A is recrystallized from water, the property of water-soluble rebaudioside A is changed to be sparingly soluble in water. Other sweeteners such as sucrose, glucose, fructose, sorbitol, dextrin, and diluents can be added to the obtained sweetener.
【００１４】[0014]
【発明の効果】この発明により従来人工甘味料サッカリ
ンが使用されていた難溶性甘味料の分野に天然甘味料で
良質の高甘味度のレバウディオサイドＡが使用可能とな
り、甘味持続性を必要とする食品の開発が容易となっ
た。Industrial Applicability According to the present invention, it is possible to use rebaudioside A, which is a natural sweetener with high quality and high sweetness, in the field of sparingly soluble sweetener in which the artificial sweetener saccharin has been conventionally used, and it is necessary to maintain the sweetness. It has become easier to develop foods.
【００１５】[0015]
【実施例】次にこの発明の実施例及び試験例を示し、こ
の発明を更に具体的に説明するが、本発明の範囲をこれ
ら実施例及び試験例に限定するものではないことは言う
までもない。 実施例１ ステビア乾燥葉（ステビオサイド３.６％、レバウディ
オサイドＡ５.６％）の１００ｇを２０倍量の水で甘味
が感じられなくなるまで抽出し、抽出液を陽イオン交換
樹脂（アンバーライトＩＲ−１２０Ｂ）１００ｍｌを充
填したカラム、及び陰イオン交換樹脂（ディオライトＡ
−４）１００ｍｌを充填したカラムを通し、通過液に５
ｇの粒状活性炭を加え撹拌後、活性炭を分離し、分離液
を吸着樹脂（アンバーライトＸＡＤ）１００ｍｌを充填
したカラムを通して甘味成分を吸着させ、十分水洗後メ
タノール３００ｍｌで溶離する。溶離液は減圧下に濃縮
し、減圧乾燥し、白色粉末（レバウディオサイドＡ５
１.７％、ステビオサイド３３.２％）１０.５ｇを得
た。この粉末を２５倍量のメタノールに加熱溶解し、４
０時間、４℃にて冷却し、結晶（レバウディオサイドＡ
６２.３％、ステビオサイド２５.７％）５.５ｇを得
た。結晶を分離し６ｍｌの水に加熱溶解し、４℃にて４
８時間冷却した後、結晶を分離、減圧乾燥し、難溶性白
色粉末（レバウディオサイドＡ６３.２％、ステビオサ
イド２９.１％）４.２ｇを得た。EXAMPLES Next, the present invention will be described in more detail by showing Examples and Test Examples of the present invention, but it goes without saying that the scope of the present invention is not limited to these Examples and Test Examples. Example 1 100 g of dried stevia leaves (Stebioside 3.6%, Rebaudioside A 5.6%) was extracted with 20 times the amount of water until the sweetness was not felt, and the extract was cation exchange resin (Amberlite). Column filled with 100 ml of IR-120B) and anion exchange resin (Diolite A)
-4) Pass through a column filled with 100 ml, and
After adding g of granular activated carbon and stirring, the activated carbon is separated, and the separated liquid is passed through a column filled with 100 ml of an adsorption resin (Amberlite XAD) to adsorb a sweet component, and after sufficiently washing with water, it is eluted with 300 ml of methanol. The eluent was concentrated under reduced pressure and dried under reduced pressure to obtain a white powder (rebaudioside A5
1.7%, stevioside 33.2%) 10.5 g. Dissolve this powder in 25 volumes of methanol by heating,
Crystals (rebaudioside A
62.3%, stevioside 25.7%) 5.5 g. Separate the crystals, dissolve in 6 ml of water by heating,
After cooling for 8 hours, the crystals were separated and dried under reduced pressure to obtain 4.2 g of a slightly soluble white powder (rebaudioside A63.2%, stevioside 29.1%).
【００１６】実施例２ ステビア乾燥葉（ステビオサイド０.６％、レバウディ
オサイドＡ８.３％）の２００ｇを２０倍量の水で甘味
が感じられなくなるまで抽出し、抽出液を陽イオン交換
樹脂（アンバーライトＩＲ−１２０Ｂ）１００ｍｌを充
填したカラム、及び陰イオン交換樹脂（ディオライトＡ
−４）１００ｍｌを充填したカラムを通し、通過液を吸
着樹脂（アンバーライトＸＡＤ）１００ｍｌを充填した
カラムを通して甘味成分を吸着させ、十分水洗後メタノ
ール３００ｍｌで溶離する。溶離液は減圧下に濃縮し、
減圧乾燥し、白色粉末（レバウディオサイドＡ６７.５
％、ステビオサイド７.５％）２３.２ｇを得た。この粉
末１１.６ｇを２０倍量のメタノールに加熱溶解し、４
０時間４℃にて冷却し、白色結晶（レバウディオサイド
Ａ９３.９％、ステビオサイド０.２％）４.５ｇ（融
点：２３３℃）を得た。この結晶を６ｍｌの水に加熱溶
解し、４℃にて４０時間冷却した後、結晶を分離し、難
溶性白色粉末（レバウディオサイドＡ９４.７％、ステ
ビオサイド０.２％）４.５ｇ（融点 ２４３℃）を得
た。Example 2 200 g of stevia dried leaves (stevioside 0.6%, rebaudioside A 8.3%) were extracted with 20 times the amount of water until the sweetness was no longer felt, and the extract was a cation exchange resin. (Amberlite IR-120B) 100 ml packed column, and anion exchange resin (Diolite A
-4) Pass the solution through a column filled with 100 ml, and let the passing solution pass through a column filled with 100 ml of an adsorption resin (Amberlite XAD) to adsorb the sweet component, thoroughly wash with water and elute with 300 ml of methanol. The eluent is concentrated under reduced pressure,
After drying under reduced pressure, white powder (Rebaudioside A67.5)
%, Stevioside 7.5%). 11.6 g of this powder was dissolved in 20 volumes of methanol by heating and 4
After cooling at 4 ° C. for 0 hour, 4.5 g (melting point: 233 ° C.) of white crystals (rebaudioside A 93.9%, stevioside 0.2%) were obtained. The crystals were dissolved by heating in 6 ml of water, cooled at 4 ° C. for 40 hours, and then separated to give 4.5 g of a sparingly soluble white powder (rebaudioside A 94.7%, stevioside 0.2%). Melting point 243 ° C.) was obtained.
【００１７】試験例１（溶解度試験） 難溶性を確認する為に実施例２で得られたメタノール再
結晶粉末（レバウディオサイドＡ９３.９％、ステビオ
サイド０.２％）（融点：２３３℃）（比較試料１）、
及び実施例２で得られた水から再結晶後の難溶性白色粉
末（レバウディオサイドＡ９４.７％、ステビオサイド
０.２％）（融点：２４３℃）（試料１）を用いて、比
較試料１と試料１の溶解度試験を行い、試料１の方が明
らかに難溶性であることを確認した（比較試料１および
試料１の赤外吸収スペクトルをそれぞれ図１および図２
に示す）。 比較試料１ 溶解度 ４６００mg／１００ml水
（水温２５℃） 試料１ 溶解度 ２２０mg／１００ml水
（水温２５℃）Test Example 1 (Solubility Test) Methanol recrystallized powder (rebaudioside A 93.9%, stevioside 0.2%) obtained in Example 2 to confirm poor solubility (melting point: 233 ° C.) (Comparative sample 1),
And a poorly soluble white powder (rebaudioside A 94.7%, stevioside 0.2%) (melting point: 243 ° C.) (sample 1) after recrystallization from water obtained in Example 2, and used as a comparative sample. 1 and Sample 1 were subjected to a solubility test, and it was confirmed that Sample 1 was clearly less soluble (the infrared absorption spectra of Comparative Sample 1 and Sample 1 are shown in FIG. 1 and FIG. 2, respectively).
Shown in). Comparative sample 1 Solubility 4600 mg / 100 ml water
(Water temperature 25 ° C) Sample 1 Solubility 220mg / 100ml water
(Water temperature 25 ° C)
【００１８】試験例２（官能試験） ステビア甘味料に含まれる難溶性成分ステビオサイドと
の甘味質を比較する為にステビオサイド（純度９５％）
（比較試料２）の０.１％水溶液、及び実施例２で得ら
れた結晶（試料２）の０.０８％水溶液を１０名のパネ
ラーに二点比較法により味覚試験を行い、水に難溶性で
あっても味覚的に優れていることが確認された。なお、
数字は人数を示す。 試料２に比べて比較試料２が苦味大としたもの １０ 試料２に比べて比較試料２が苦味小としたもの ０ 試料２に比べて比較試料２が渋み大としたもの １０ 試料２に比べて比較試料２が渋み小としたもの ０ 試料２に比べて比較試料２がマイルドな味としたもの ０ 試料２に比べて比較試料２がマイルドでないとしたもの １０Test Example 2 (Sensory Test) In order to compare sweetness quality with stevioside, a sparingly soluble component contained in stevia sweetener, stevioside (purity: 95%).
A 0.1% aqueous solution of (Comparative Sample 2) and a 0.08% aqueous solution of the crystal (Sample 2) obtained in Example 2 were subjected to a taste test by a two-point comparison method with 10 panelists, and were difficult to get into water. It was confirmed that even if it was soluble, it was excellent in taste. In addition,
Numbers indicate the number of people. Comparative sample 2 is bitter compared to sample 2 10 Comparative sample 2 is less bitter than sample 0 0 Comparative sample 2 is astringent compared to sample 2 10 Compared to sample 2 Comparative sample 2 has a mild astringency 0 Comparative sample 2 has a milder taste than sample 2 0 Comparative sample 2 has a milder taste than sample 2 10
【００１９】実施例３ ステビア乾燥葉（ステビオサイド３.６％、レバウディ
オサイドＡ５.６％）の２００ｇを２０倍量の水で甘味
が感じられなくなるまで抽出し、抽出液を陰イオン交感
樹脂（ディオライトＡ−４）１００ｍｌを充填したカラ
ムを通し、通過液を吸着樹脂（アンバーライトＸＡＤ）
１００ｍｌを充填したカラムを通して甘味成分を吸着さ
せ、十分水洗後メタノール４００ｍｌで溶離する。溶離
液は減圧下に濃縮し、減圧乾燥し、淡白色粉末（レバウ
ディオサイドＡ４０.０％、ステビオサイド２５.７％）
２５.２ｇを得た。この粉末１２.５ｇを２０倍量のメタ
ノールに加熱溶解し、４０時間、４℃にて冷却し、結晶
（レバウディオサイドＡ５０.３％、ステビオサイド２
４.７％）２.７ｇを得た。結晶を３ｍｌの水に加熱溶解
し、４℃にて４８時間冷却し、結晶を析出させた後、そ
のまま減圧乾燥し、難溶性白色粉末（レバウディオサイ
ドＡ５０.３％、ステビオサイド２４.７％）２.７ｇを
得た。Example 3 200 g of dried stevia leaves (stevioside 3.6%, rebaudioside A 5.6%) were extracted with 20 times the amount of water until the sweetness was no longer felt, and the extract was anion sympathetic resin. (Diolite A-4) is passed through a column filled with 100 ml, and the passing liquid is adsorbed resin (Amberlite XAD).
A sweet component is adsorbed through a column filled with 100 ml, washed thoroughly with water and eluted with 400 ml of methanol. The eluent was concentrated under reduced pressure and dried under reduced pressure to give a pale white powder (rebaudioside A 40.0%, stevioside 25.7%).
25.2 g was obtained. 12.5 g of this powder was dissolved by heating in 20 times the amount of methanol and cooled at 40C for 40 hours to give crystals (rebaudioside A 50.3%, stevioside 2).
2.7%) was obtained. The crystals were dissolved by heating in 3 ml of water, cooled at 4 ° C. for 48 hours, and the crystals were precipitated, and then dried under reduced pressure as they were. ) 2.7 g were obtained.
【００２０】試験例３（溶解度試験） 難溶性を確認する為に実施例３で得られたメタノール再
結晶粉末（レバウディオサイドＡ５０.３４％、ステビ
オサイド２４.７％）（比較試料２）、及び実施例２で
得られた水から再結晶後の水難溶性白色粉末（試料２）
を用いて、比較試料２と試料２の溶解度試験を行い、試
料２の方が明らかに難溶性であることを確認した。 比較試料２ 溶解度 ５８００mg／１００ml水
（水温２５℃） 試料２ 溶解度 ３２０mg／１００ml水
（水温２５℃）Test Example 3 (Solubility Test) The methanol recrystallized powder (rebaudioside A 50.34%, stevioside 24.7%) obtained in Example 3 in order to confirm the poor solubility (Comparative sample 2), And a poorly water-soluble white powder after recrystallization from the water obtained in Example 2 (Sample 2)
Solubility test of Comparative Sample 2 and Sample 2 was carried out using, and it was confirmed that Sample 2 was obviously less soluble. Comparative sample 2 Solubility 5800mg / 100ml water
(Water temperature 25 ° C) Sample 2 Solubility 320mg / 100ml water
(Water temperature 25 ° C)
【００２１】比較例１ 実施例３で得られた淡白色粉末（レバウディオサイドＡ
４０.０％、ステビオサイド２５.７％）１２.６ｇを８
倍量のメタノールに加熱溶解し、４０時間、４℃にて冷
却し、結晶（レバウディオサイドＡ４９.４％、ステビ
オサイド２１.５％）２.１ｇを得た。結晶を２.５ｍｌ
の水に加熱溶解し、４℃にて４８時間冷却したが、結晶
は析出しなかった。ステビオサイドとレバウディオサイ
ドＡの２成分が７５％以下の場合は水による再結晶化で
結晶が得られなかった。さらに減圧下水を溜去した減圧
乾燥物は難溶性を示さなかった。Comparative Example 1 The pale white powder obtained in Example 3 (rebaudioside A)
40.0%, Stevioside 25.7%) 12.6g 8
The mixture was dissolved in twice the amount of methanol with heating and cooled at 4 ° C. for 40 hours to obtain 2.1 g of crystals (rebaudioside A 49.4%, stevioside 21.5%). 2.5 ml of crystals
After heating and dissolving in water, the mixture was cooled at 4 ° C. for 48 hours, but no crystals were deposited. When the two components of stevioside and rebaudioside A were 75% or less, no crystal was obtained by recrystallization with water. Further, the reduced pressure dried product obtained by distilling off water under reduced pressure did not show poor solubility.
【図１】 比較試料１の赤外吸収スペクトル図である。FIG. 1 is an infrared absorption spectrum diagram of Comparative Sample 1.
【図２】 試料１の赤外吸収スペクトル図である。FIG. 2 is an infrared absorption spectrum diagram of Sample 1.
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5327343AJPH07177862A (en) | 1993-12-24 | 1993-12-24 | Slightly water-soluble sweetener |
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5327343AJPH07177862A (en) | 1993-12-24 | 1993-12-24 | Slightly water-soluble sweetener |
| Publication Number | Publication Date |
|---|---|
| JPH07177862Atrue JPH07177862A (en) | 1995-07-18 |
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5327343APendingJPH07177862A (en) | 1993-12-24 | 1993-12-24 | Slightly water-soluble sweetener |
| Country | Link |
|---|---|
| JP (1) | JPH07177862A (en) |
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