201208580 五、本案若有鱗斜，請揭示雜發鴨徵的化學式 六、發明說明： 【發明所屬之技術領域】 本發明係錢_紐化的代·合物，尤指—種供取代現 有市面上的薦糖或人工代糖產品，其組合物之成分具有產生丘 合作用（卿rgy)增加甜味且低GI低生糖指數之代糖組合物。 【先前技術】 a按’吾人平常於飲科奶、咖啡、茶或其他飲料，或是 吃某些食品時，通常可能龍性添加糖或人丄代糖來增加甜 味。由於現代人齡越注意健康，人們意綱糖份攝取過多 會有害健康；過量使用糖份於飲食中，易造成卡路里的攝取 增加及血糖上升’姆柄當今文明赫諸如肥胖、糖尿病、 心血管疾病及各種慢性疾病的元兇之一。 糖類食物對於血糖的影響，通常以升糖指數（Glycemic index’簡稱GI，又譯糖生成指數）衡量糖類對血糖量的影響。 食品在人體之消化過程中，迅速分解並且將葡萄糖迅速釋放到 循環系統的糖類，具有高升糖指數。反之，在消化過程中，緩 慢分解並且將葡萄糖逐漸釋放到循環系統的糖類，具有低升糖 指數。低升糖指數的食品有益於大多數人的健康。升糖指數 GI值的計算是以攝取純葡萄糖(pure giuc〇se)i〇〇公克後2 小時内的血糖增加值為基準(GI值=1〇〇)，食物的升糖指數以 201208580 值則是以食職2何岐_增加健仙純賴糖的血 糖增加值比較的百分比。—般定義升糖指數GI值在6〇以上為 高升糖指數GI食物’升糖指數^值在3()以下為低升糖指數 GI食物。高升糖指數GI的食物，容易造成血糖上升，促使騰 島素分泌增加，最後容易造成身體脂㈣堆積。表—為常見食 物的GI值。 馨 表一 作為GI食物老招襌 五榖根莖類 ---二视蚵照（芩考指標 全麥早餐榖類43±3速食麵67±2芋頭79±2燕麥片 粥83±5烤馬鈴薯85±4甘藷87±1〇玉米脆片90±15 白米飯91±9薯條1〇7±6糯米飯132±9 零食點心類 化生21±12腰果31花生47巧克力61±4洋芋片 77±4 爆米花 1〇3±24 碳酸飲料類 可樂83±7汽水97 糖類 木糖酵11±1呆糖27±4乳糖66±3蜂蜜78±7蔗糖 97±7葡萄糖141±4 …、 因此’人們對於糖分的使用越來越有所節制，並且開始 重視食品的升糖指數GI值，是以有許多糖類的替代物產生 。糖類的替代物一般可分為高強度甜味劑及低強度甜味劑； 常見的南強度甜味劑大多為人工合成，如阿斯巴甜 (Aspartame)、糖精(Saccharine)、蔗糖素(Sucralose)(紐 甜Neotame);而天然的高強度甜味劑，則有甜菊糖(stevia) 及羅漢果萃取物（羅漢果甙）。低強度甜味劑常見者則有蔑 201208580 =rttym。】）。高強度甜味劑最主要_再於甜 、，、、、搪的甜味有異，且餘味（after taste)常帶苦味， =，去’食用後的愉悅感不佳。人工的高強度甜味劑， 吊子在有健康上魄慮，使得許多人也望之卻步。甜菊 ，雖然是天然的高強度甜味劑，但其甜味感覺錢糖相里 頗大，且帶有苦味之餘味強度和持久度也偏高，整體的甜 味了質不佳。近年來的報導，發現甜菊糖可能具有致癌性 或是造成不孕，也增添一些疑慮。 羅漢果萃取物(羅漢果武）的甜味，與薦糖的甜味極為 相近’餘味僅微苦，但是略帶有類似甘草的中藥味，對部 分人士使用後的愉悅感會#些影響。而根據文獻記載，羅 漢果有益健康’中醫云：清潤肺，滑腸通便。用於肺火 燥咳，咽痛失音’腸燥便秘；中國人伽_果已經有千 年的歷史，並未發現有什麼明顯的健康疑慮，足見其安全 性極高。近年的研究更發現，羅具有抗氧化、預防癌 症、抗病毒專作用。 天然羅漢果萃取物中的羅漢 果甙V ( Mogroside V，m〇gr〇l-3-0- (beta-D-glucopyranosyl(l-6)-beta-D-glucopyranoside )-24-0-((beta-D-g1ucopyranosy1(1-2))-(beta-D- g 1 ucopy r anosy 1 (1 - 6 )) -be t a-D-g 1 ucopy r anos i de )其甜度 可高達蔗糖的400倍；但是，羅漢果萃取物應用到食品上 則有一些問題須待克服；一是其餘味微苦且略帶中藥味， 會影響食用者的口感進而影響市場的接受度；二是由於羅 201208580 漢，萃取物的甜度高義_數百倍，每次個所需要的 习量極h，因此運用到實際產品時，常必需要予以稀釋， 才能符合實際使用需求，例如：製作成單次使用的代糖便 利包’就需要選擇適當的稀釋劑以適當的比例調配。 赤簾糖醇（ErythHtol)具有零GI及幾近零熱量的優 點’引起愛好健康者的重視，近年來常被使用於某些高價 糕點、飲品、代糖包及代糖產品，標榜其健康功能。赤藻 糖醇不為口腔細菌所利用，所以也有利於口腔及牙齒健康 。赤藻糖醇自然存在於水果和發酵物中，但是由於含量少， 近=來都是將_糖發酵生產赤藻轉。赤驗醇的甜味 與蔗糖相讀高，也為其伽。但是甜度只錢糖的〇. 7 倍左右’且甜味瞬間即逝，餘味有收斂感，為其缺點。赤 藻糖醇的主要缺點為相職糖而言價格高、甜度低且瞬間 :逝、餘味收斂感使口感不佳、水溶解度較低、短時間内 食用太多量時可能會有腹部不適或域的情況。 、赤藻糖醇的水溶解度只有30%w/w左右，而嚴糖則能 以任何比例與水相；;容。因此，赤藻糖醇在使用於食品甜味 劑時’文限於其溶解度及甜度，可能出現無法提供足夠甜 度的問題。又例如，如果將絲糖賴成單次使用的代糖 便利包，由於甜度不高，所以需要添加更多量，但是多量 又會造成溶解不易，需要更長的時間來溶解。又因為使用 置大了，也可能造成食用者的腹部不適情形發生，在在都 可能降低消費者的接受度。要克服這些問題，赤藻糖醇的 使用時搭配適當的高甜度甜味劑是一鷄決方案，而如果 201208580 此高強度甜味劑同時能具有增進健康的機能，甚至能與赤 藻糖醇產生共合作用（synergy)，發揮1 + 1大於2的作用， 則為更佳。不同甜味劑之間具有產生共合作用（synergy) 的發現並不多’赤藻糖醇曾被發現會與阿斯巴甜與醋磺内 醋鉀產生共合作用（synergy)，也就是1加1大於2的甜 度效果，甜度增幅最多可以達到理論值的30%左右，也就 疋可以減少甜味劑的使用量及成本達2〇%。 申請人有鑑於此，乃研發一種優化的代糖組合物，使 用天然的羅漢果萃取物（羅漢果甙)及具有能與羅漢果萃取 物（羅漢果甙）產生共合作用（synergy)增加甜味及低GI生 糖指數並有益健康的赤藻糖醇，以適當比例調製，藉以取 代現有市面上的蔗糖或人工代糖產品，並能作為食品、飲 料、調味品、及各種食品添加劑所需的優質甜味劑，且有 益健康’進而助於提高現代人類的飲食品質。 【發明内容】 本發明之主要目的在於提供一種優化的代糖組合物，其 中’該代糖組合物包含羅漢果萃取物（羅漢果甙)及具有遮蔽 羅漢果萃取物（羅漢果甙)餘味(苦味）、並與羅漢果萃取物（羅 漢果甙）能產生共合作用（Synergy)增加甜味之赤藻糖醇。 前述之代糖組合物，其中，天然羅漢果（Siraitia grosvenor i)萃取物（羅漢果甙）中的羅漢果甙v ( Mogros i de V)其甜度可高達蔗糖的400倍，且不具有熱量；並藉由添 加赤藻糖醇為稀釋劑，以適當比例調製為適當甜味份量之代 201208580 糖組合物。 前述之代糖組合物，射，羅漢絲v與赤驗醇調配 之比例介於50 : 50及0· 1 : 99. 9之間。 前述之代敝合物，其巾，、_果萃取物（_果戒)及 赤藻糖醇係具有零升糖指數Gi及幾近零熱量的特性。 前述之代糖組合物’可添加一種水雜膳食纖維，其中 該水溶性膳食纖維，係為平均分子量小於u，咖道爾頓之 # 葡萄糖或果糖或半乳糖或它們的衍生物之聚合物，其用於稀 釋羅漢果萃取物，明加代糖組合物的物質總重量。 前述之代糖組合物，可添加其他甜味劑，且該甜味劑之 甜度總合不大於羅漢果萃取物（羅漢果武)與赤藻糖醇所提 供的甜度總和。 【實施方式】 本發明之實施方法之一，係將100公斤之羅漢果萃取 物（羅漢果甙）與900公斤之赤藻糖醇混合均勻，並可分 • 裝成每包25公斤、5公斤、1公斤、5〇〇公克、8公克、！ 公克、0. 5公克等不同份量之個別包裝之中；其中之包裝質 材，係可為紙、塑膠、橡膠、玻璃、金屬包材、天然包材或 合成包材，或以上質材合併使用。 本發明之實施方法第二例係將200公斤之羅漢果萃取 物（羅漢果甙）與400公斤之與水溶性膳食纖維 (Fibers〇l-2)混合均勻，然後再與600公斤之赤藻糠醇混 合均勻，然後進行分裝成每包25公斤、5公斤、丨公斤、500 公克、8公克、1公克、〇. 5公克等不同份量之個別包裝之 7 201208580 中；其外包裝質材，係可為紙、塑勝、橡膠、玻璃、金屬包 材、天然包材或合成包材，或以上質材合併使用。 本發明實施方法再一實施例係將1公斤之羅漢果萃取 物（羅漢果甙）與2公斤之水溶性膳食纖維(〇rafti inulin)混合均勻，'然後再與3公斤之赤藻糖醇混合均句， 然後/谷入1794公斤之豆漿中，煮沸殺菌，降溫後再進行分 裝成個別桶魏瓶裝；其外包裝質材，係可為紙、塑膠、^ 膠、玻璃、金屬包材、天然包材或合成包材，或以上質材合 併使用。 σ 本發明實施方法再一實施例係將丨公斤之羅漢果萃取 物（羅漢果甙）與2公斤之水溶性膳食纖維(0rafti inulin)混合均勻，然後再與3公斤之赤藻糖醇混合均勻， 然後溶入2994公斤之綠茶中，煮沸殺菌，降溫後再進行分 裝成個別桶裝或瓶裝；其外包裝質材，係可為紙、塑膠、橡 膠、玻璃、金屬包材、天然包材或合成包材，或以上質材合 併使用。 本發明實施方法又一實施例，係將製作希臘雪球餅乾之 原配方：奶油471公克、糖粉1丨8公克、蛋黃39公克、 威士忌29公克、中筋麵粉589公克、泡打粉18公克、核 桃碎粒236公克，調整改為：奶油37〇公克、羅漢果萃取 物及赤藻糖醇組合物（25 : 75) 4.1公克、水溶性膳食纖 維(Orafti inuiin)l65公克、果寡糖50公克、蛋黃39公 克、威士忌29公克、中筋麵粉389公克、全麥麵粉200 公克、泡打粉18公克、核桃碎粒236公克。 201208580 本發明組合物的羅漢果萃取與赤藻糖醇共合作用之實 驗内容： 貫驗一·羅漢果萃取、赤藻糖醇及蔗糖甜度的比對 經過訓練的受試者3人。 材料：羅漢果萃取物（80%羅漢果甙；25%羅漢果甙V)、 赤藻糖醇99%、蔗糖99. 7% 實驗方法： # 基本甜度測試：配製10% (w/w)蔗糖水溶液、1〇% (w/w)赤 藻糖醇水溶液為比對標準，然後配製l%(w/w)羅漢果水溶 液’再開始以l%(w/w)羅漢果水溶液進行不同倍數的稀釋， 直到其甜度與比對品相同。 實驗結果： 甜度比 蔗糖：羅漢果萃取(80%羅漢果甙）=1 : 110 赤藻糖醇：羅漢果萃取(80%羅漢果甙）=1 : 160 由於赤藻糖醇與蔗糖的甜度比大約為0.7倍，而羅 漢果萃取物中之羅漢果甙V的含量為25%，以其400倍 甜度來計算，大約提供100倍的甜度。剩餘的1〇倍甜度， 是由其他羅漢果甙所共同提供。因此，在總量80%羅漢 果甙之中，25%羅漢果甙V提供了整個羅漢果萃取物90 %的甜度，其他55%羅漢果甙則只提供大約10%的甜 度。由此可說明羅漢果萃取物的甜度，主要決定於羅漢 果武V。 實驗二：羅漢果萃取及赤藻糖醇的混合物的共合作用實驗 201208580 實驗方法： 一般甜度之實驗以蔗糖等價值（sucrose equivalent value ’簡稱SEV)來表示，本實驗則略做修改，而是以赤蒸 糖醇等價值（erythritol equivalent value，簡稱EEV)來 替代，除了簡化實驗，並且可以減少因為蔗糖和赤藻糖醇甜味 性質略有不同而產生的口感誤差。 準備？（8%)、卩（9%)、队1〇%)、1(11%)、11(12%)、 111(13%)、IV(14%)、V(15%)、VI(16%)(W/W)的赤藻糖醇 水溶液做為甜度比對的標準品〇然後調配成表二中的各種比例 的水溶液，再與標準品進行比對。 表二中的八、6、（：^、6、11水溶液，是根據3£7 甜度计异’計异出理論值等同於10%(w/w)的赤藻糖醇水溶液 甜度的水溶液。因此’人、6、（：、0、£、？、6、11水溶液中之 羅漢果萃取物及赤藻糖醇所添加的比例和重量有所不同，但是 其計算出來的甜度理論值，都相當於l〇%(w/w)的赤藻糖醇水 溶液的甜度。 計算方法： 赤藻糖醇與羅漢果萃取物的甜度比為1 : 160 以赤藻糠醇：羅漢果萃取物=95 : 5的水溶液為例： EEV = 1 X 95% + 160 χ 5°/〇 = 8. 95 配製成1000公克的溶液所需添加的赤藻糖醇的公克數為 (100 χ 95%)/8.95 。 所需添加的雜果萃取物的公克數為⑽χ 5%)/8 95。 赤藻糠醇與羅漢果萃取物混合之後，剩餘的部分，以水添 201208580 加至1000公克即完成甜度理論值等同於10%(w/w)的赤藻糖 醇水溶液的甜度。 本發明赤藻糖醇與羅漢果萃取物組合產生增加甜味的共合 作用（synergy)，如下表試驗所示；經試驗所得可知，經由適 當之赤藻糖醇與羅漢果萃取物比例調製，得以因共合作用使甜 味增加’產生1 + 1大於2的功效。 表二201208580 V. If there is a scale in this case, please disclose the chemical formula of the hairy duck sign. 6. Description of the invention: [Technical field of the invention] The present invention relates to a compound of money, which is a substitute for the existing market. The above-mentioned recommended sugar or artificial sugar substitute product, the composition of which has a sugar substitute composition which produces a sweetness and a low GI low sugar index. [Prior Art] a Pressed by us, when drinking milk, coffee, tea or other beverages, or when eating certain foods, it is usually possible to add sugar or human sugar substitutes to increase the sweetness. Due to the health of the modern age, people's excessive intake of sugar may be harmful to health; excessive use of sugar in the diet may cause an increase in calorie intake and an increase in blood sugar. 'Mu's current civilization such as obesity, diabetes, cardiovascular disease And one of the culprit of various chronic diseases. The effect of carbohydrates on blood sugar is usually measured by the glycemic index (Glycemic index, GI, and sugar production index). In the digestive process of the human body, the food rapidly decomposes and releases glucose to the saccharides of the circulatory system with a high glycemic index. Conversely, during digestion, sugars that slowly decompose and gradually release glucose to the circulatory system have a low glycemic index. Low glycemic index foods are good for most people. The glycemic index GI value is calculated based on the increase in blood glucose within 2 hours after the intake of pure glucose (pure giuc〇se) i gram (GI value = 1 〇〇), and the glycemic index of food is 201208580. It is based on the comparison of the blood sugar increase value of Jianxian pure lysine. The general definition of glycemic index GI value above 6〇 is the high glycemic index GI food 'glycemic index ^ value below 3 () is the low glycemic index GI food. Foods with a high glycemic index of GI tend to cause an increase in blood sugar, which promotes the secretion of tensin, and eventually causes body fat (4) to accumulate. Table—is the GI value of common foods. Xin Table 1 as the GI food old recruiting five roots and roots --- two visions (photometric indicators of whole wheat breakfast 榖 class 43 ± 3 speed noodles 67 ± 2 芋 79 ± 2 oatmeal porridge 83 ± 5 baked potatoes 85 ± 4 sweet potato 87±1〇 corn chips 90±15 white rice 91±9 French fries 1〇7±6糯 rice 132±9 snacks snacks metamorphosis 21±12 cashews 31 peanuts 47 chocolate 61±4 artichokes 77±4 Popcorn 1〇3±24 carbonated drink cola 83±7 soda 97 sugar xylose 11±1 sugar 27±4 lactose 66±3 honey 78±7 sucrose 97±7 glucose 141±4 ..., therefore 'people The use of sugar is becoming more and more moderate, and the emphasis on the glycemic index GI value of food is based on the substitution of many sugars. The substitutes of sugars can generally be divided into high-intensity sweeteners and low-intensity sweeteners. Most common southern intensity sweeteners are synthetic, such as Aspartame, Saccharine, and Sucralose (Neotame); while natural high-intensity sweeteners have stevia Sugar (stevia) and mangosteen extract (mangosteen). Low-intensity sweeteners are common in 201208580 =rttym.]). The main ingredients of high-intensity sweeteners are different from sweetness, sweetness, sweetness, and taste. The after taste is often bitter, and the pleasure after going to eat is not good. Artificial high-intensity sweeteners, the safety of the hangs, make many people also discouraged. Stevia, although it is a natural high-intensity sweetener, its sweet taste is quite large in the sugar phase, and the intensity and durability of the bitter taste are high, and the overall sweetness is not good. In recent years, it has been found that stevioside may be carcinogenic or cause infertility, adding some doubts. The sweetness of Luo Han Guo extract (罗汉果武) is very similar to the sweetness of the recommended sugar. The aftertaste is only slightly bitter, but it has a slightly similar taste of Chinese herbal medicine, which will affect some people's pleasure after use. According to the literature, Luo Han Guo is good for health. Chinese medicine cloud: clear lungs, smooth bowel movements. It is used for lung fire, dry cough, sore throat and arrhythmia. The Chinese gamma has a history of thousands of years. It has not found any obvious health concerns, which shows that its safety is extremely high. In recent years, it has been found that Luo has anti-oxidation, cancer prevention and anti-viral effects. Mogroside V, m〇gr〇l-3-0-(beta-D-glucopyranosyl(l-6)-beta-D-glucopyranoside)-24-0-((beta- D-g1ucopyranosy1(1-2))-(beta-D- g 1 ucopy r anosy 1 (1 - 6 )) -be t aDg 1 ucopy r anos i de ) can be as much as 400 times as sweet as sucrose; however, There are some problems to be solved in the application of Luo Han Guo extract to food; first, the other taste is slightly bitter and slightly tastes like Chinese medicine, which will affect the taste of the consumer and affect the market acceptance; the second is due to Luo 201208580 Han, extract Sweetness is high _ hundreds of times, each time the required amount of ha, so when applied to the actual product, often need to be diluted, in order to meet the actual needs, such as: made into a single-use sugar substitute package' It is necessary to select an appropriate diluent to be formulated in an appropriate ratio. ErythHtol has the advantages of zero GI and almost zero calorie, which has attracted the attention of health-loving people and has been used in some high-priced cakes and drinks in recent years. , sugar substitute and sugar substitute products, advertise its health function. Alcohol is not oral The bacteria are used, so it is also beneficial to the health of the mouth and teeth. Alcohol is naturally present in fruits and ferments, but due to its low content, it is the fermentation of red algae by the fermentation of red sugar. The taste is high with sucrose, but it is also gamma. But the sweetness is only about 7 times of sugar. The sweetness is fleeting, and the aftertaste has a sense of convergence, which is its shortcoming. The main disadvantage of erythritol is phase. In the case of sugar, the price is high, the sweetness is low, and the moment: the afterglow, the feeling of astringency makes the mouthfeel poor, the water solubility is low, and there may be abdominal discomfort or domain when eating too much in a short time. The water solubility is only about 30% w/w, while the strict sugar can be in any proportion with the water phase; therefore, erythritol is limited to its solubility and sweetness when used in food sweeteners, There is a problem that it is not enough to provide sufficient sweetness. For example, if the sugar candy is used as a single-use sugar substitute convenience package, since the sweetness is not high, it is necessary to add more amount, but a large amount causes dissolution and is difficult, and needs to be more Long time to dissolve. Also because of the use of large It may also cause abdominal discomfort in the consumer, which may reduce consumer acceptance. To overcome these problems, the use of erythritol with appropriate high-intensity sweetener is a chicken solution. And if 201208580, this high-intensity sweetener can also have health-promoting functions, and even synergistic with erythritol, it is better to play a role of 1 + 1 greater than 2. Different sweetness There are not many discoveries between the agents that produce synergy. 'Alginitol has been found to synergize with aspartame and vinegar vinegar, which means 1 plus 1 is greater than The sweetness effect of 2, the increase of sweetness can reach up to 30% of the theoretical value, which can reduce the use amount and cost of sweeteners by up to 2%. In view of this, the Applicant has developed an optimized sugar-reducing composition using natural Mangosteen extract (Mangosteen) and having the ability to synergize with Mangosteen extract (Sage) to increase sweetness and low GI. A sugar-producing index and a healthy erythritol, formulated in an appropriate ratio to replace existing sucrose or artificial sugar products on the market, and as a high-quality sweetener for food, beverages, condiments, and various food additives. It is good for health and helps to improve the quality of modern human diet. SUMMARY OF THE INVENTION The main object of the present invention is to provide an optimized sugar substitute composition, wherein 'the sugar substitute composition comprises Luo Han Guo extract (Mogroside) and has the aftertaste (bitter taste) of the shaving Luo Han Guo extract (Mangosteen), and It can produce a synergistic (Synergy) sucrose with sweetness with Luo Han Guo extract (Mogroside). The aforementioned sugar substitute composition, wherein the Mogros i de V in the extract of Siraitia grosvenor i (Morcon sinensis) has a sweetness of up to 400 times that of sucrose and does not have calories; The 201208580 sugar composition is prepared by adding erythritol as a diluent in an appropriate ratio to a suitable sweetness. Between the ratio of 50:50 and 0·1:99.9, the ratio of the above-mentioned composition of the sugar substitute, the ratio of the sir. The above-mentioned proteosome, the towel, the fruit extract (_fruit ring) and the erythritol have the characteristics of a zero-glycemic index Gi and almost zero heat. The aforementioned sugar substitute composition may be added with a water-containing dietary fiber, wherein the water-soluble dietary fiber is a polymer having an average molecular weight of less than u, a sugar or fructose or a galactose or a derivative thereof. It is used to dilute the total weight of the material of the Luo Han Guo extract, the Ming plus sugar composition. In the foregoing sugar substitute composition, other sweeteners may be added, and the sweetness of the sweetener is not more than the sum of the sweetness provided by the Luo Han Guo extract (罗汉果武) and erythritol. [Embodiment] One of the implementation methods of the present invention is to uniformly mix 100 kg of Luo Han Guo extract (mangosteen) with 900 kg of erythritol, and divide it into 25 kg, 5 kg, 1 per pack. Kilograms, 5 gram grams, 8 grams,! In the individual packaging of different weights, such as grams, 0.5 grams, etc.; the packaging materials can be paper, plastic, rubber, glass, metal packaging materials, natural packaging materials or synthetic packaging materials, or the above materials are combined. . In the second embodiment of the present invention, a 200 kg of Luo Han Guo extract (mangosteen) is mixed with 400 kg of water-soluble dietary fiber (Fibers 〇l-2), and then uniformly mixed with 600 kg of red algae sterol. And then packaged into individual packages of 25kg, 5kg, 丨kg, 500g, 8g, 1g, 〇.5g, etc., each packaged in the package 2012 20128080; the outer packaging material can be Paper, plastic, rubber, glass, metal packaging materials, natural packaging materials or synthetic packaging materials, or the combination of the above materials. In another embodiment of the present invention, 1 kg of Luo Han Guo extract (mangosteen) is mixed with 2 kg of water-soluble dietary fiber (〇rafti inulin), and then mixed with 3 kg of erythritol. , then / Valley into 1794 kg of soy milk, boil sterilization, cooling and then sub-packaging into individual barrels of Wei bottle; its packaging materials, can be paper, plastic, ^ plastic, glass, metal packaging materials, natural packaging Materials or synthetic packaging materials, or the combination of the above materials. σ 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施 实施Dissolved into 2994 kg of green tea, boiled and sterilized, and then divided into individual drums or bottles after cooling; the outer packaging materials can be paper, plastic, rubber, glass, metal packaging materials, natural packaging materials or synthetic The packaging material, or the above materials are combined. According to still another embodiment of the method of the present invention, the original formula of Greek snowball biscuits is prepared: 471 grams of cream, 1 gram of powdered sugar, 39 grams of egg yolk, 29 grams of whiskey, 589 grams of medium-gluten flour, 18 grams of baking powder, walnut Broken 236 grams, adjusted to: 37 grams of cream, mangosteen extract and erythritol composition (25: 75) 4.1 grams, water-soluble dietary fiber (Orafti inuiin) l65 grams, 50 grams of fructooligosaccharides, egg yolk 39 grams, 29 grams of whiskey, 389 grams of medium-gluten flour, 200 grams of whole wheat flour, 18 grams of baking powder, and 236 grams of walnut chips. 201208580 Experiment of the synergy of Siraitia grosvenii extract and erythritol in the composition of the present invention: Alignment of Mangosteen, Luo Han Guo extract, erythritol and sucrose sweetness. Three trained subjects. Materials: Luo Han Guo extract (80% Luo Han Guo 甙; 25% Luo Han Guo 甙 V), erythritol 99%, sucrose 99. 7% Experimental method: # Basic sweetness test: preparation of 10% (w / w) sucrose aqueous solution, 1〇% (w/w) aqueous solution of erythritol was used as the comparison standard, and then 1% (w/w) aqueous solution of Mangosteen was prepared and then diluted with different dilutions of 1% (w/w) aqueous solution of Mangosteen until it was The sweetness is the same as the comparison. Experimental results: sweetness ratio sucrose: mangosteen extract (80% mangosteen) = 1: 110 erythritol: mangosteen extract (80% mangosteen) = 1: 160 because the sweetness ratio of erythritol to sucrose is about 0.7 times, and the content of mogroside V in the Lo Han Guo extract is 25%, which is about 400 times sweetness, and provides about 100 times sweetness. The remaining 1〇 sweetness is provided by other Luo Han Guo. Thus, out of a total of 80% of the mangosteen, 25% of Mangosteen V provides 90% sweetness of the whole Luo Han Guo extract, while the other 55% of Mangosteen provides only about 10% sweetness. This shows that the sweetness of Luo Han Guo extract is mainly determined by Luo Han Guo Wu V. Experiment 2: Co-synthesis experiment of mixture of Luo Han Guo extract and erythritol 201208580 Experimental method: The experiment of general sweetness is expressed by sucrose equivalent value (SEV), but the experiment is slightly modified, but Replacement with erythritol equivalent value (EEV), in addition to simplifying the experiment, and can reduce the mouthfeel error caused by slightly different sweetness properties of sucrose and erythritol. ready? (8%), 卩 (9%), team 1%), 1 (11%), 11 (12%), 111 (13%), IV (14%), V (15%), VI (16) %) (W/W) aqueous solution of erythritol was used as a standard for sweetness comparison, and then formulated into various ratios of aqueous solutions in Table 2, and then compared with the standard. The eight, six, (:^, 6, and 11 aqueous solutions in Table 2 are based on the 3 £7 sweetness difference. The theoretical value is equivalent to 10% (w/w) of the sweetness of the aqueous solution of erythritol. Aqueous solution. Therefore, the ratio and weight of the extract of Mangosteen, and the erythritol in the aqueous solution of human, 6, (,, 0, £, ?, 6, 11 are different, but the calculated theoretical value of sweetness It is equivalent to the sweetness of l-% (w/w) aqueous solution of erythritol. Calculation method: The sweetness ratio of erythritol and mangosteen extract is 1: 160 to erythrophyllin: mangosteen extract = For example, an aqueous solution of 95:5: EEV = 1 X 95% + 160 χ 5° / 〇 = 8. 95 The number of grams of erythritol to be added to a 1000 gram solution is (100 χ 95%) /8.95. The number of grams of the extracts to be added is (10) χ 5%) / 8 95. After the mixture of diatom sterol and mangosteen extract, the remaining part is added with water 201203880 to 1000 gram to complete the sweetness theory. The value is equivalent to the sweetness of 10% (w/w) aqueous solution of erythritol. The combination of erythritol and mangosteen extract of the present invention produces a sweetness-increasing synergy. Synergy), as shown in Table test;. The resulting test was seen, through the proper erythritol and Lo Han Guo extract modulation ratio, due to cooperation with the common sweetening increases so 'that yields efficacy greater than 1 + 1 2 Table II
赤藻糖 醇：羅漢果 萃取 EEV計 算值* 赤藻糖 醇 (g/1000 g水溶 液） 羅漢果 萃取 (g/100 0g水溶 液） 甜度 共合作用（甜度增加％) A 99. 5 ： 0. 5 1.795 55.432 0.2786 R<A<I 介於0%〜10%之間，略 大於0% B 99 : 1 2.59 38.224 0. 3861 KB<II 介於10%〜20%之間， 比較接近10% C 95 ： 5 8.95 10.6145 0. 5587 I<C<II 介於10%〜20%之間， 比較接近20% D 85 ： 15 24.85 3.4205 0. 6036 II<D< III 介於20%〜30%之間 一 E 75 ： 25 40.75 1.8405 0.6135 E % III 大約為30% F 50 : 50 80.5 0.6211 0.6211 F ^ 111 大約為30% G 15 : 85 136.15 0.1102 0. 6243 R<G<I 介於0%〜10%之間 Η 1 ： 99 158.41 0.0063 0.625 H与R 大約為0% *EEV : Erythritol Equivalent Value.以10%w/w赤藻糖醇水溶液為比對標準。 甜度比一赤藻糖醇：羅漢果萃取=1 : 由此可知’共合作用可以在羅漢果萃取物（羅漢果甙）與赤 藻糖醇組成之比例介於85 : 15及0. 5 : 99. 5之間產生，由於 羅漢果萃取物中含有25%羅漢果甙V，且甜度大多數是由羅漢 果甙V所提供，換算出共合作用出現在羅漢果甙V與赤藻糖醇 組成之比例介於50 : 50及0.1 : 99. 9之間。 11 201208580 本發明赤藻糖醇與羅漢果萃取物組合I生甜味的比較， 經試驗及分機可得如下表三所之結果： 表三 Γ-K— 蔗糖 甜味佳，甜味時間中 等 餘味 評語 餘味甜，時間短 /5SR Ψβ wt 甜味 轉為接受度不佳的、 收斂感 餘味為收斂感，完全 沒有甜味 甜味品質差，接受度 低 維成不午取 甜味佳 相似。甜味時間長。 餘味甜，時間長。但 是微苦、且略帶有中 藥味感覺 甜味品質佳，餘味微 苦且略帶中藥味為 赤藻糖醇與 羅漢果萃取 —--- 美中不足之處 甜味佳，與庶糖甜味 極相似。甜味時間 長。 餘味甜且與蔗糖甜 味類似，餘味時間 長，且無收傲感（即 使赤藻糖醇占99.5 %)，也無苦味、中 藥味（即使羅漢果萃 取佔了 85%) 甜味與蔗糖幾 樣’甜味更具有長效 作用，此長效作用可 能可以幫助減少實 際的使用量 本發明赤藻糖醇與羅漢果萃取物組合後所產生之甜味品質 極佳’且原本赤藻糖醇餘味的收斂感及羅漢果萃取物的微苦及 中藥味的舰都明顯減少。其甜味及餘味品質的改善，也出現 在羅漢果萃取物(羅漢果武)與赤藻糖醇組成之比例介於85 : 15鲁 及〇. 5 : 99. 5之間’也就是羅漢果武v與赤藻糖醇組成之比例 介於50 : 50及〇 1 : 99. 9之間。 本發明之赤藻糖醇與羅漢果萃取物組合中，係可添加一種 水溶性腾食纖維，射該水雜齡_，係為平均分子量小 於11，000道爾頓之葡萄糖或果糖或半乳糖或它們的衍生物之 聚合物’其胁轉賴料取倾絲_植合物，以增 加代糖組合物的總重量；該水溶性腊食纖維須具備兩種性質7 12 201208580 第一最佳選擇是能溶於水，如此若使用添加飲料中，不致影響 飲料原有的透明度和質感。第二是不具熱量為最佳，或熱量^ 低’使不增加該代糖組合物的熱量。 本發明之赤藻糖醇與羅漢果萃取物組合中，亦可添加其他 甜味劑，且該甜味劑之甜度總合不大於羅漢果萃取物（羅漢果甙) 與赤藻糖醇所提供的甜度總和。Erythritol: calculated value of EEV extracted from Mangosteen * erythritol (g/1000 g aqueous solution) Mangosteen extract (g/100 0g aqueous solution) Sweetness co-use (% sweetness increase) A 99. 5 : 0. 5 1.795 55.432 0.2786 R<A<I between 0% and 10%, slightly greater than 0% B 99 : 1 2.59 38.224 0. 3861 KB<II between 10% and 20%, closer to 10% C 95 : 5 8.95 10.6145 0. 5587 I<C<II between 10%~20%, closer to 20% D 85 : 15 24.85 3.4205 0. 6036 II<D< III between 20%~30% E 75 : 25 40.75 1.8405 0.6135 E % III is approximately 30% F 50 : 50 80.5 0.6211 0.6211 F ^ 111 Approx. 30% G 15 : 85 136.15 0.1102 0. 6243 R<G<I Between 0%~10% Η 1 : 99 158.41 0.0063 0.625 H and R are approximately 0% *EEV : Erythritol Equivalent Value. A 10% w/w aqueous solution of erythritol is used as the comparison standard. Sweetness ratio of erythritol: Luo Han Guo extract = 1 : This shows that the ratio of the composition of the mixture of Luo Han Guo extract (Mogrosides) and erythritol is between 85: 15 and 0.5: 99. Between 5, since the Luo Han Guo extract contains 25% Luo Han Guo 甙V, and the sweetness is mostly provided by Luo Han Guo 甙V, the ratio of co-co-production in the composition of grosvenor 甙V and erythritol is between 50: 50 and 0.1: 99. 9 between. 11 201208580 The comparison of the sweet taste of the combination of erythritol and mangosteen extract of the present invention, the results of the following Table 3 can be obtained by the test and the extension: Table 3Γ-K-sucrose sweet taste, sweetness time medium aftertaste comment The sweet taste is short, the time is short, 5SR Ψβ wt sweet taste is changed to poor acceptance, and the aftertaste is astringent. There is no sweetness and sweetness at all. The acceptance is low and the sweetness is similar. Sweet time is long. The sweet taste is long and the time is long. However, it is slightly bitter, and has a slight taste of Chinese medicine. The sweet taste is good, the aftertaste is slightly bitter and the taste of Chinese medicine is erythritol and mangosteen extract.---- The flaw is sweet, and it is very similar to the sweetness of sugar. Sweet time is long. The sweet taste is similar to the sweetness of sucrose, the aftertaste is long, and there is no arrogance (even if erythritol accounts for 99.5 %), and there is no bitterness and taste of traditional Chinese medicine (even if the extract of Luo Han Guo accounts for 85%). 'Sweet taste has a long-lasting effect, and this long-acting effect may help to reduce the actual amount of use. The sweet taste quality produced by the combination of the erythritol and the mangosteen extract of the present invention is excellent' and the original erythritol has the aftertaste. The astringency and the slight bitterness of the Luo Han Guo extract and the Chinese medicine flavor were significantly reduced. The improvement of the sweetness and aftertaste quality also appears in the ratio of Luo Han Guo extract ( Luo Han Guo Wu) to erythritol composition between 85: 15 Lu and 〇. 5 : 99. 5 'is also Luo Han Guo Wu v and The ratio of erythritol composition is between 50:50 and 〇1:99.9. In combination with the erythritol and the Luo Han Guo extract of the present invention, a water-soluble consuming fiber may be added, which is a glucose or fructose or galactose having an average molecular weight of less than 11,000 daltons or The polymer of their derivatives is used to reduce the total weight of the sugar-reducing composition; the water-soluble wax fiber must have two properties. 7 12 201208580 First best choice It is soluble in water, so if it is added to the beverage, it will not affect the original transparency and texture of the beverage. The second is that no heat is preferred, or that the heat is low so that the heat of the sugar substitute composition is not increased. In combination with the erythritol and the Luo Han Guo extract of the present invention, other sweeteners may be added, and the sweetness of the sweetener is not more than the sweetness provided by the Luo Han Guo extract (Mogroside) and erythritol. The sum of degrees.
前述實施例，僅為綱本猶讀讀财式，而非限制 本創作之翻’凡、_些微_、敎，财失摘作之要 所在，亦不脫本創作之精神範嘴。 综上所述，本發明之優化的代糖組合物，以天然 萃取物（羅漢果甙）來作為代糖，並且以有 h、果 充當稀釋劑並能產生共合作用增 糖或人工代糖產品，以增加食物之甜味，且有益=市=二 提出專利之申請 便 鈞局予以審查，早日賜准專利， 至感德 【圖式簡單說明】 【主要元件符號說明】The foregoing embodiment is only for the purpose of reading the financial formula, and does not limit the genre of the creation, the _ _ _ _ _, 敎 财 财 财 财 财 财 财 财 财 财 财 财 财 财 财 财 财 财 财 财 。 。 。 。 。 。 。 。 。 In summary, the optimized sugar substitute composition of the present invention uses a natural extract (mangosteen) as a sugar substitute, and has a h, a fruit as a diluent and can produce a co-operative sugar or artificial sugar substitute. In order to increase the sweetness of food, and beneficial = city = two applications for patents will be reviewed by the bureau, as soon as the patent is granted, to the sense of [simplified description] [main symbol description]