JP2001161309A - Method for imparting sweetness and sweetener - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for imparting sweetness capable of giving body feeling while suppressing offensive taste and bitter taste peculiar to a transglycosidated stevia, low/non-caloric sweetness with good quality close to sugar, and also high thermal stability, and to obtain the subject sweetener having the properties. SOLUTION: This method for imparting sweetness comprises using an α- glucosylstevia sweetenner and sucralose. The other objective sweetener is obtained by the above method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sweetener obtained by blending sucralose and a sugar alcohol with an .alpha.-glucosyl stevia sweetener, and by using these sweeteners, a flavor and bitterness peculiar to the .alpha.-glucosyl stevia sweetener. The present invention relates to a method for imparting a sweetness with low calorie, non-calorie, high-quality sweetness close to that of sugar, and with excellent heat stability, while suppressing body weight while suppressing.

[0002]

2. Description of the Related Art Among natural sweeteners represented by sugar, glucose, fructose, maltose, xylose, etc.,
Sugar is the most demanded and has excellent sweetness, physical properties, and nutrition.
From the viewpoint of health, such as adult diseases associated with obesity and the occurrence of dental caries,
Consumers are increasingly interested in health foods. From such a background, various low-calorie sweeteners have been proposed in place of sugar, and reduction of sugar intake by substituting low-calorie sweeteners has been progressing.

[0003] Conventionally, when producing beverages to be distributed and sold in a weakly acidic region of pH 4.6 or more to a neutral region near pH 8, heat sterilization at 85 ° C for 30 minutes or more, 120 ° C, It is necessary to perform heat sterilization for 4 minutes or more or heat treatment equivalent to or more than these. In reality, in the case of retort sterilization, for example, sterilization is performed at 120 ° C. for 20 minutes. In foods and drinks that have been subjected to high-temperature treatment as exemplified above, if sugars such as sugar, glucose, and fructose are contained, the color tone and quality may change, which may be a problem. As a means to cope with this problem, sweeteners have been increasingly used in place of sugars such as sugar.

[0004] Among the low-calorie sweeteners, low-sweetness sweeteners such as sugar alcohols represented by erythritol, maltitol, and xylitol, and oligosaccharides are sweet substances having a strong initial taste and a body feeling. However, when used alone, it has a strong peculiar off-taste, and it is necessary to increase the amount of use in order to obtain a sufficient sweetness.

For example, xylitol is a sugar alcohol contained in many vegetables, fruits or living organisms, and is industrially produced by hydrogenating xylose obtained from xylan or hemicellulose of wood or oak. The sweetness of xylitol has a refreshing sensation, has a low sweetness among sugar alcohols, has a low calorie, and has an anti-cariogenic effect, so that it can be widely used in foods. On the other hand, the sweetness of xylitol is slightly thinner and simpler than that of sugar, and the difference from sugar is clear. Therefore, it is difficult to substitute sugar alone.

[0006] Other low-calorie sweeteners, for example, stevia sweetener, L-aspartel-L-phenylalanine methyl ester (aspartame), saccharin, glycyrrhizin, sucralose, acesulfame K, and other high-intensity sweeteners, are sufficient even in small amounts. However, it has a peculiar off-taste and aftertaste, and its palatability is not high due to its shortcomings such as lack of first taste and thickness.

[0007] For example, aspartame is extremely unstable to heat in addition to the above-mentioned taste defects and loses its sweetness by high-temperature treatment. Cannot be commercialized.

[0008] Sucralose is 4,1 ', 6'-trichloro-4,1', 6'-trideoxygalactosucrose or 1 ', 6'-dichloro-1', 6'-dideoxy-β-D-fructo. Known as furanosyl-4-chloro-4-deoxy-α-D-galactopyranoside, it is a non-metabolic non-caloric sweetener having a sweetness about 600 times that of sugar. It has a sweetness similar to sugar and is excellent in food processing suitability such as solubility, heat stability, and non-fermentability. However, when compared to sugar, the taste and body feel are lacking, and the sweetness is too light, making it difficult to apply as a sugar substitute sweetener by itself.

[0009] Stevia sweetener is a plant of the Asteraceae family Steviarebaudiana BERTON (Steviarebaudiana BERTON)
I) A mixture of highly sweet substances extracted and purified from the leaves of stevia (hereinafter abbreviated as stevia), and is known as a natural 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.

As the stevia extract, there is known an ordinary extract having a high ratio of stevioside as a main component, or an adjusted product in which the content of rebaudioside A is increased to improve the taste. Usually, the extract is 200-30 sucrose
It is substantially non-caloric in that it has 0 times the sweetness and uses only a small amount. It is also excellent in food processing suitability such as solubility, heat stability, and non-fermentability.

Also, a method of adding glucose to an extract by the action of α-glucosyltransferase (Japanese Patent Publication No. 57-1)
8779) or a method of shortening the sugar chain by acting α-1,4 glucosidase on the sweetener (Japanese Patent Publication No. 5-22498).
Α-glucosylstevia sweetener manufactured by
Taste quality is further improved while maintaining food processing suitability.

These α-glucosyl stevia sweeteners,
Among them, those with controlled sugar chains are significantly improved in terms of bitterness, astringency, and sweetness after extraction compared to ordinary extracts, and the sweetness is more rich and retains a luxurious feeling. Is what it is.

The stevioside-rich ordinary extract, the rebaudioside A-rich adjusted product, and the α-glucosylstevia sweetener described above are all classified as stevia sweeteners.

[0014] Stevia sweeteners, when used alone as a sugar substitute sweetener, generally have a slightly lower palatability due to a peculiar off-taste or aftertaste that is perceived slightly, lack a sweetness thickness, and have a low sweetness. It has been pointed out that it is difficult to adjust the sweetness due to its high cost, and several improvements have been proposed for this. For example, hesperidin and its derivatives (JP-A-8-256725),
Rutin and / or rutin derivatives (JP-A-10-146)
165), alum and naringin (Japanese Unexamined Patent Publication No.
-90667), sodium glutamate (JP-A-56-148256), glycine, alanine or serine (JP-A-57-63068), ascorbic acid (JP-A-58-141760, JP-A-58-141760). 60-114167), organic acids (Japanese Patent Publication No. 5-98)
No. 1), flavone derivatives (JP-A-6-335362)
Japanese Patent Application Publication No. 6-48966) and sodium chloride (Japanese Patent Publication No. 6-48966) have been reported to attempt to improve taste.

[0015] However, even though these taste-improving materials have an unfavorable effect of improving the taste of a long-lasting sweetness, they are not particularly effective in improving the off-taste, bitterness, and lack of thickness unique to high-intensity sweeteners. Is insufficient and its use is limited due to its own taste and physical properties, or it is relatively expensive, so even if it has a taste-improving effect, it cannot be used stably and economically. Had a problem. Further, there is a problem that the sweetness is improved like sodium chloride, but the post-sweetness is also emphasized at the same time.

As a method of obtaining sweetness having improved taste by combining with other sweeteners, for example, a method of adding erythritol (Japanese Patent Application Laid-Open No. 63-258557), a method of adding thaumatin (see 53-10 Kaisho
No. 4771), a method of adding D-xylose (Japanese Patent Publication No. 61-12663), a method of adding a nigerooligosaccharide (Japanese Patent Application Laid-Open No. Hei 10-234331), and the like. However, these sweeteners have the effect of improving the off-taste and bitterness of high-sweetness sweeteners, but the quality of sweetness is different from sugar, and the amount of calories increases depending on the blending ratio. Contradicts the original purpose of obtaining Furthermore, there is also a problem that a large amount of the substance is likely to cause a laxative effect.

As for the characteristics of sucralose when coexisting with other high-intensity sweeteners, a synergistic effect of sweetness when used in combination with a bitter sweetener such as saccharin and stevioside has been reported ( Tokiko Sho 63
-61909). However, stevioside is inferior in that its own off-taste, bitterness, and sweetness are remarkably reduced. Similarly, even in a sweet composition comprising stevioside and sucralose, effective control of off-taste and bitterness is effective. There was a problem from the viewpoint.

As described above, a method for imparting a sweetness to foods that is low in calories and non-calories, has a taste similar to that of sugar, and does not deteriorate even after heat sterilization has been used. Had not been found.

[0019]

The problem to be solved by the present invention is to overcome the disadvantages of both α-glucosyl stevia sweetener and sucralose, which are lacking in taste, complex taste and body feeling, and to provide α-glucosyl stevia. An object of the present invention is to provide a high-quality sweetener similar to sugar that does not deteriorate even after heat sterilization, and a method of imparting sweetness to foods and beverages by suppressing the peculiar off-taste and aftertaste of stevia sweetener. .

[0020]

Means for Solving the Problems As a result of intensive studies, the inventors have found that α-glucosylstevia sweetener and sucralose,
In addition, by combining sugar alcohols, it is possible to suppress the off-taste and after-taste of each sweetener, to give a forerunner, complex taste and body feeling, to make the taste more similar to sugar, and to give good sweetness to food and drink. And completed the present invention. The food or drink imparted with sweetness according to the present invention is excellent in stability without causing a reduction in sweetness after heat sterilization or during long-term storage.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION The α-glucosylstevia sweetener used in the present invention can be prepared by a known method (for example,
18779), by adding glucose to the stevia extract by the action of α-glucosyltransferase (for example, Stevia sweetener manufactured by Nippon Paper Co., Ltd., trade name: SK Suite), and / Or using a known method (for example, Japanese Patent Publication 5-22498)
A stevia sugar chain-regulated product (eg, Stevia sweetener manufactured by Nippon Paper Industries Co., Ltd.) in which α-1,4 glucosidase is allowed to act on a stevia sugar-transferred product to adjust the α-glucosyl average addition number to 1.0 to 2.5. SK Sweet FZ), which is a sweetener with significantly improved bitterness and retraction compared to the extract.

[0022] α-Glucosylstevia sweetener includes α-
There is a sweet component to which about 1 to 15 glucosyl groups have been added, and the average addition number of α-glucosyl is 5-2.
No. 2498 and monthly food chemicals, January 1995, p. 36, it is determined by the following equation.

(Equation 1)

The sucralose used in the present invention is 4,
1 ', 6'-trichloro-4,1', 6'-trideoxygalactosucrose or 1 ', 6'-dichloro-
Known as 1 ′, 6′-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside, it has a sweetness similar to sugar,
It is a non-metabolic non-caloric sweetener having a sweetness about 600 times that of sugar.

Both α-glucosyl stevia sweetener and sucralose do not cause a reduction in sweetness due to heat sterilization, and thus are excellent in food processing suitability. However, it has been pointed out that a common feature of these taste qualities is that the forerunner is somewhat weak, the body feeling is insufficient, and the aftertaste is felt.

According to the present invention, of the α-glucosyl stevia sweetener, a stevia sugar-transferred product and sucralose are 10:90 to 70:30, preferably 20: 8 in terms of sugar weight.
When added to foods and drinks at a ratio of 0 to 60:40, high-quality sweetness with no peculiar off-taste or aftertaste is realized, and the effect of enhancing sweetness is recognized. Shows workability. Where α
-Ratio of glucosyl stevia sweetener (ratio of α-glucosyl stevia sweetener in sweetness imparted by both α-glucosyl stevia sweetener and sucralose)
If it is less than the range (less than 10%), the effect of imparting thickness is not felt, and if it exceeds the range (more than 70%), the unpleasant taste and aftertaste specific to α-glucosyl stevia sweetener increases, which is not preferable.

According to the present invention, among the α-glucosylstevia sweeteners, the average α-glucosyl addition number is 1.
The stevia sugar chain-regulated product adjusted to 0 to 2.5 is 10:90 to 80:20 by weight in terms of sugar, particularly preferably 30:80.
When added to food or drink at a ratio of 70 to 70:30, the effect is superior to that of steviaglycosylated product. That is, the stevia sugar chain-regulated product itself has less off-taste and aftertaste compared to the stevia-glycotransferred product, and exhibits a more preferable sweetness.Therefore, by carrying out the present invention, all foods and drinks, especially beverages and It is possible to impart a high-quality sweetness to a food or beverage mainly containing sweetness, such as dessert, in which the bitterness peculiar to Stevia and the delay are not felt at all. However, if the ratio of the α-glucosyl stevia sweetener (the ratio of the α-glucosyl stevia sweetener to the sweetness provided by both the α-glucosyl stevia sweetener and the sucralose) is less than the suggested range (less than 10%), the thickness is not increased. If the effect is not felt and exceeds the range (more than 80%), the unpleasant taste and aftertaste peculiar to α-glucosylstevia sweetener are undesirably increased.

In the present invention, further addition of a sugar alcohol to the α-glucosyl stevia sweetener and sucralose can further improve the taste and body feeling.

The sugar alcohol used in the present invention may be selected from one or more of xylitol, erythritol, maltitol, sorbitol, mannitol, palatinit, lactitol and mixtures thereof, and particularly, xylitol is α-glucosyl. It is excellent in that coexistence of stevia sweetener and sucralose is compatible with taste.

The mixing ratio of α-glucosyl stevia sweetener and sucralose to sugar alcohol is 20:80 to 80:20, preferably 3 in terms of sugar.
0:70 to 70:30 is advantageous. When the ratio of the sugar alcohol is less than the indicated range (less than 20%), the body-feeling effect is small, and when the ratio exceeds the range (more than 80%), the unpleasant taste peculiar to the sugar alcohol is enhanced, and the calories from α-glucosylstevia sweetener and sucralose It is not preferable because a reduction effect cannot be expected.

In order to achieve the object of the present invention, it is necessary to mix the α-glucosyl stevia sweetener, sucralose and sugar alcohol in the above-mentioned ratio. May be. As other saccharides, for example, glucose, fructose, monosaccharides such as galactose, maltol, isomaltose, lactose, disaccharides such as palatinose, maltotriose, erulose, raffinose, lactose sucrose, trisaccharides such as kestose, sorbitol, Sugar alcohols such as maltitol, lactitol, and maltotriitol are appropriately selected. As a standard of these usage amounts, 0 to 80% (weight) of the whole sweetness in terms of sugar is appropriate. Exceeding this range is not preferred because the effect of imparting sweetness close to sugar, which is the object of the present invention, in which calories are reduced, becomes difficult to be felt.

[0031] Foods and drinks to which sweetness can be imparted by the method presented in the present invention include, for example, sweetener preparations having various forms such as powders, granules, cubes, pastes, and liquids;
Acidic drinks such as fruit juice drinks, vegetable drinks and nutritional drinks, carbonated drinks such as ciders, colas, guarana and ginger ale, various drinks such as coffee, tea, milk drinks and amazake, jelly, mousse, ice cream, sherbet ,
Desserts such as pudding and yogurt, confectionery such as chocolate, cookies, cakes and chewing gum, candy such as hard candy and soft candy, seafood paste, salted foods such as pickles, dressings, soy sauce, sauces and seasonings, etc. It is effective for any food or drink.

[0032]

The present invention will be described in more detail with reference to the following examples, which do not limit the present invention.
In addition, the sweetness degree and caloric value of various sweeteners are as shown in Table 1.

[0033]

[Table 1]

Examples 1 and 2 The taste of a mixed aqueous solution of stevia sweetener and sucralose was evaluated. According to the prescriptions shown in Tables 2-1 and 2-2, the total sweetness was adjusted to be 5% in terms of sugar and dissolved in drinking water. Sensory evaluation using 15 skilled panelists was performed according to the following criteria, and the average of the evaluation results of each panelist was calculated and shown in the table. Evaluation criteria 1: Inferior 2: Slightly inferior 3: Normal, 4: Slightly superior,
5: Excellent

[0035]

[Table 2]

[0036]

[Table 3]

[0037]

[Table 4]

Example 3 The taste quality of sugar alcohols in a mixed aqueous solution of stevia sweetener, sucralose and sugar alcohol was evaluated.
According to the formulations shown in Tables 3-1 and 3-2, the mixing ratio of each sweetener was made equivalent in terms of sugar, and the total sweetness was 5 in terms of sugar.
% And dissolved in drinking water. Sensory evaluation using 15 skilled panelists was performed according to the following criteria, and the average of the evaluation results of each panel was calculated and shown in the table. Evaluation criteria 1: Inferior 2: Slightly inferior 3: Normal, 4: Slightly superior,
5: Excellent

[0039]

[Table 5]

[0040]

[Table 6]

Examples 4 and 5 The taste of a mixed aqueous solution of stevia sweetener, sucralose and xylitol was evaluated. According to the formulations shown in Tables 4 and 5,
It was prepared so that the total sweetness was equivalent to 5% in terms of sugar, and dissolved in drinking water. Sensory evaluation using 15 skilled panelists was performed according to the following criteria, and the average of the evaluation results of each panel was calculated and shown in the table. Evaluation (with respect to taste) -2: Inferior to standard (xylitol-free group), -1:
Slightly inferior, ± 0: equivalent, +1: slightly improved, +2: improved Evaluation (in terms of calories) ± 0: equivalent, -1: less than 5kcal / 100ml, -2: 20kcal
Less than / 100ml

[0042]

[Table 7]

[0043]

[Table 8]

Example 6 The heat resistance of a mixed aqueous solution of stevia sweetener and sucralose was examined. According to the formulation shown in Table 6, stevia sweetener, sucralose, and aspartame were mixed at various ratios, prepared so that the total sweetness was equivalent to 5% in terms of sugar, and dissolved in ion-exchanged water. The heat treatment was performed under the conditions shown in Table 6, and the sweetness remaining ratio was determined by comparing with the aqueous sugar solutions having various concentrations. Sensory evaluation was performed using 15 skilled panelists,
The average of the evaluation results of each panel was calculated and shown in the table. Numerical value: sweetness residual rate (%)

[0045]

[Table 9]

Example 7 The sweetness enhancing effect when a stevia sweetener and sucralose were mixed was examined. According to the formulation shown in Table 7, stevia sweetener, sucralose, and aspartame were mixed at a ratio of 1: 1 in terms of sugar, prepared so that the total sweetness was equivalent to 5% in terms of sugar, dissolved in drinking water, and dissolved in various concentrations of sugar. Compared to aqueous solution. The sensory evaluation was performed using 15 skilled panelists, and the average of the evaluation results of each panel was calculated and shown in the table.

[0047]

[Table 10]

Example 8 The sweetness of coffee in combination with stevia sweetener and sucralose was evaluated. Commercial Instant Coffee 1
To 4 g, a sweetener is added in accordance with the formulation shown in Tables 8-1 and 8-2 (each ratio is stevia sweetener: sucralose: xylitol = 25: 25: 50 by weight in terms of sugar).
Then, it was adjusted to 1 kg with hot water. Sensory evaluation using 15 skilled panelists was performed according to the following criteria, and the average of the evaluation results of each panelist was calculated and shown in the table. Example 8
The coffee shown in Table 2 exhibited good sweetness with reduced off-flavor and thickness and complexity compared to when each sweetener was used alone (Comparative Example 5). Evaluation criteria (other than calories) 1: poor, 2: slightly poor, 3: normal, 4: slightly excellent,
5: Excellent evaluation criteria (calories, kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10,
4: 9-5, less than 5: 5

[0049]

[Table 11]

[0050]

[Table 12]

Example 9 The sweetness of a black tea extract was evaluated by using a stevia sweetener and sucralose in combination. A sweetener is added to a commercially available black tea leaf obtained by hot water extraction according to a conventional method, according to the formulation shown in Tables 9-1 and 9-2 (each ratio is expressed in terms of sugar as stevia sweetener: sucralose: xylitol = 2
5:25:50) The total amount was adjusted to 1 kg. Sensory evaluation using 15 skilled panelists was performed according to the following criteria, and the average of the evaluation results of each panelist was calculated and shown in the table. The black tea shown in Example 9 exhibited good sweetness with reduced off-flavor, thickness and complexity compared to when each sweetener was used alone (Comparative Example 6). Evaluation criteria (other than calories) 1: poor, 2: slightly poor, 3: normal, 4: slightly excellent,
5: Excellent evaluation criteria (calories, kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10,
4: 9-5, less than 5: 5

[0052]

[Table 13]

[0053]

[Table 14]

Example 10 The sweetness of a carbonated beverage was evaluated using a stevia sweetener and sucralose in combination. The sweeteners (7% in terms of sugar, the ratio of each sweetener is Stevia sweetener: sucralose: xylitol = 25: 25: 50 by weight in terms of sugar) shown in the formulation of Tables 10-1 and 10-2, quenched Acid 0.
Water was added to 7 g, 0.3 g of malic acid and 1 g of lemon essence to make the total volume 1 L, and the mixture was filtered through a membrane filter having a pore size of 0.1 μm.
6 cm2 into a transparent glass bottle.
The solution was sterilized by heating at 5 ° C. for 15 minutes. The sensory evaluation was performed according to the following criteria using 15 skilled panelists, and the average of the evaluation results of each panel was calculated and shown in the table. Example 10
The carbonated beverage shown in (1) had less unpleasant taste and a preferable sweetness than Comparative Example 7, and had a reduced calorie. Evaluation criteria (other than calories) 1: poor, 2: slightly poor, 3: normal, 4: slightly excellent,
5: Excellent evaluation criteria (calories, kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10,
4: 9-5, less than 5: 5

[0055]

[Table 15]

[0056]

[Table 16]

Example 11 The sweetness of candy in combination with stevia sweetener and sucralose was evaluated. To 100 parts by weight of lactitol (manufactured by Towa Kasei Co., Ltd.), the sweetener shown in the formulation in Table 11 was added, and heated at 140 ° C. for 15 minutes under normal pressure to adjust the water content to 5% by weight. Then, 10 parts by weight of polydextrose (manufactured by Pfizer Co., Ltd.), 10 parts by weight of powdered citric acid, 1 part by weight of flavor and 34 parts by weight of water were added, and the degree of vacuum was 8
A candy was manufactured by vacuum drying at 50 ° C. torr and a residual water content of 1 part by weight. Skilled panelist 1
The sensory evaluation using five persons was performed according to the following criteria, and the average value of the evaluation results of each panel was calculated and shown in the table. The candy shown in Example 11 had less off-flavor than Comparative Example 8 and exhibited a preferable sweetness. Evaluation criteria 1: Inferior 2: Slightly inferior 3: Normal, 4: Slightly superior,
5: Excellent

[0058]

[Table 17]

Example 12 The sweetness of a sugarless cookie by using a combination of stevia sweetener and sucralose was evaluated. 22 parts by weight of reduced maltose syrup (manufactured by Hayashibara Corporation), 9 parts by weight of lactitol (manufactured by Towa Kasei Co., Ltd.) and 65 parts by weight of butter
(Sweet sweetener: sucralose: xylitol = 27: 27: 46 in terms of sugar), and the mixture was mixed well, and 25 parts by weight of whole egg and vanilla were added. One hundred and fifty parts by weight of the flavor and 100 parts by weight of soft flour were sequentially charged, kneaded, and molded to obtain 170 parts by weight.
Firing at 15 ° C. for 15 minutes. Sensory evaluation using 15 skilled panelists was performed based on the following criteria, and the average of the evaluation results of each panelist was calculated and shown in the table. The cookie shown in Example 12 had less off-flavor than Comparative Example 9 and exhibited a preferable sweetness. Evaluation criteria 1: Inferior 2: Slightly inferior 3: Normal, 4: Slightly superior,
5: Excellent

[0060]

[Table 18]

[0061]

EFFECTS OF THE INVENTION A food or drink provided with a sweetener using α-glucosylstevia sweetener and sucralose according to the present invention has the following effects. (1) No off-taste or aftertaste peculiar to α-glucosylstevia sweetener is sensed. (2) Non-calorie, high-quality sweetness with a taste and body sensation in addition to simple taste and complexity. The sweetness imparted to food and drink by the method presented in the present invention is (3)
It is stable to heat and excellent in processability, and (4) an effect of enhancing sweetness is recognized as compared with the case where α-glucosylstevia sweetener and sucralose are used alone. Furthermore, foods and drinks to which sweetness has been imparted using an α-glucosyl stevia sweetener, sucralose, and sugar alcohol (xylitol) exhibit (5) a preferred sweetness that has a stronger initial taste and body feeling and is closer to sugar.

[Procedure amendment]

[Submission date] February 21, 2000 (200.2.2
1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0048

[Correction method] Change

[Correction contents]

Example 8 The sweetness of coffee in combination with stevia sweetener and sucralose was evaluated. Commercial Instant Coffee 1
To 4g, stevia sweetness ratio addition of (respectively sweetener according formulation of Tables 8-1 and 8-2 in sugar-reduced weight ratio
Food: Sucralose = 1: 1 or Stevia sweetener: Sucral
Loose: xylitol = 1: 1: 1 ) and add 1kg with hot water
Was prepared. Sensory evaluation using 15 skilled panelists was performed according to the following criteria, and the average of the evaluation results of each panelist was calculated and shown in the table. The coffee shown in Example 8 exhibited good sweetness with reduced off-flavor, thickness and complexity compared to when each sweetener was used alone (Comparative Example 5). Evaluation criteria (other than calories) 1: poor, 2: slightly poor, 3: normal, 4: slightly excellent,
5: Excellent evaluation criteria (calories, kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10,
4: 9-5, less than 5: 5

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0051

[Correction method] Change

[Correction contents]

Example 9 The sweetness of a black tea extract was evaluated by using a stevia sweetener and sucralose in combination. A sweetener is added to a commercially available black tea leaf obtained by hot-water extraction according to a conventional method, according to the formulation shown in Tables 9-1 and 9-2 (each ratio is a ratio of stevia sweetener to sucralose by weight in terms of sugar : 1: 1). 1 or stevia
Sweetener: sucralose: xylitol = 1: 1: 1 ) The total amount was adjusted to 1 kg. Sensory evaluation using 15 skilled panelists was performed according to the following criteria, and the average of the evaluation results of each panelist was calculated and shown in the table. The black tea shown in Example 9 exhibited good sweetness with reduced off-flavor, thickness and complexity compared to when each sweetener was used alone (Comparative Example 6). Evaluation criteria (other than calories) 1: poor, 2: slightly poor, 3: normal, 4: slightly excellent,
5: Excellent evaluation criteria (calories, kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10,
4: 9-5, less than 5: 5

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0054

[Correction method] Change

[Correction contents]

Example 10 The sweetness of a carbonated beverage was evaluated using a stevia sweetener and sucralose in combination. The sweeteners shown in the formulations of Tables 10-1 and 10-2 (7% in terms of sugar, the ratio of each sweetener is the weight ratio of sugar, Stevia sweetener: sucralose)
= 1: 1 or stevia sweetener: sucralose: xylito
1: 1: 1 ), 0.7 g of citric acid, 0.
Add water to 3g and 1g of lemon essence and add 1L
After filtering through a membrane filter having a pore size of 0.1 μm, cooled carbon dioxide gas was injected under pressure at 4.5 kg / cm 2, and a transparent glass bottle filled and stoppered was heated and sterilized at 65 ° C. for 15 minutes. The sensory evaluation was performed according to the following criteria using 15 skilled panelists, and the average of the evaluation results of each panel was calculated and shown in the table. The carbonated beverage shown in Example 10 had less off-flavor and a preferable sweetness than Comparative Example 7, and had a reduced calorie. Evaluation criteria (other than calories) 1: poor, 2: slightly poor, 3: normal, 4: slightly excellent,
5: Excellent evaluation criteria (calories, kcal / 100ml) 0:30 or more, 1: 29-20, 2: 19-15, 3: 14-10,
4: 9-5, less than 5: 5

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0059

[Correction method] Change

[Correction contents]

Example 12 The sweetness of a sugarless cookie by using a combination of stevia sweetener and sucralose was evaluated. 22 parts by weight of reduced maltose syrup (manufactured by Hayashibara Corporation), 9 parts by weight of lactitol (manufactured by Towa Kasei Co., Ltd.) and 65 parts by weight of butter
Of sweetener (the ratio of each sweetener is Stevia sweetener: sucralose = 1: 1 in terms of sugar weight ratio) was added and mixed well, and 25 parts by weight of whole egg and 0.05 of vanilla flavor were added. Parts by weight and 100 parts by weight of soft flour were sequentially charged, kneaded, and molded, and baked at 170 ° C. for 15 minutes. Sensory evaluation using 15 skilled panelists was performed based on the following criteria, and the average of the evaluation results of each panelist was calculated and shown in the table. The cookie shown in Example 12 had less off-flavor than Comparative Example 9 and exhibited a preferable sweetness. Evaluation criteria 1: Inferior 2: Slightly inferior 3: Normal, 4: Slightly superior,
5: Excellent

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masahiko Handa 2-8-1 Iida-cho, Iwakuni-shi, Yamaguchi Japan Nippon Paper Industries Co., Ltd. Chemical Development Laboratory F-term (reference) 4B047 LB09 LG21 LG25 LG32 LP02

Claims (8)

[Claims] 1. A method for imparting sweetness, comprising combining an α-glucosylstevia sweetener and sucralose. 2. An α-glucosylstevia sweetener comprising α
The method for imparting sweetness according to claim 1, wherein the average glucosyl group addition number is 1.0 to 2.5. 3. The method according to claim 1, wherein the α-glucosyl stevia sweetener and sucralose are blended in a ratio of 10:90 to 70:30 in terms of sugar. 4. The method according to claim 2, wherein the α-glucosyl stevia sweetener and sucralose are blended in a ratio of 10:90 to 80:20 in terms of sugar weight. 5. A sugar alcohol is added to the α-glucosyl stevia sweetener and sucralose in a sugar equivalent weight of 2%.
The method for imparting sweetness according to any one of claims 1 to 4, wherein the sweetening agent is blended at a ratio of 0:80 to 80:20. 6. The method according to claim 5, wherein the sugar alcohol is at least one selected from xylitol, erythritol, maltitol, sorbitol, mannitol, palatinit, and lactitol. 7. A sweetener comprising an α-glucosylstevia sweetener and sucralose. 8. A sugar alcohol is added to the α-glucosyl stevia sweetener and sucralose in a sugar equivalent weight of 2%.
The sweetener according to claim 7, which is blended at a ratio of 0:80 to 80:20.