U.S. patent application number 09/065452 was filed with the patent office on 2002-01-17 for method for improving the afteraste of sucrose and used thereof.
Invention is credited to CHAEN, HIROTO, MITSUHASHI, MASAKAZU, MIYAKE, TOSHIO.
Application Number | 20020006466 09/065452 |
Document ID | / |
Family ID | 26484816 |
Filed Date | 2002-01-17 |
United States Patent
Application |
20020006466 |
Kind Code |
A1 |
CHAEN, HIROTO ; et
al. |
January 17, 2002 |
METHOD FOR IMPROVING THE AFTERASTE OF SUCROSE AND USED THEREOF
Abstract
A method for improving the aftertaste of sucrose without
lowering the sweetening power of sucrose, which comprises
incorporating trehalose into sucrose in an amount of 2-12% to the
sucrose, on a dry solid basis. The method produces saccharide
compositions and food products having improved aftertaste of
sucrose without lowering the sweetening power of sucrose.
Inventors: |
CHAEN, HIROTO; (OKAYAMA,
JP) ; MITSUHASHI, MASAKAZU; (OKAYAMA, JP) ;
MIYAKE, TOSHIO; (OKAYAMA, JP) |
Correspondence
Address: |
BROWDY AND NEIMARK, P.L.L.C.
624 NINTH STREET, NW
SUITE 300
WASHINGTON
DC
20001-5303
US
|
Family ID: |
26484816 |
Appl. No.: |
09/065452 |
Filed: |
April 24, 1998 |
Current U.S.
Class: |
426/658 |
Current CPC
Class: |
A23L 27/33 20160801;
C13B 50/002 20130101 |
Class at
Publication: |
426/658 |
International
Class: |
A23G 003/00 |
Foreign Application Data
Date |
Code |
Application Number |
Jun 2, 1997 |
JP |
157321/1997 |
Nov 7, 1997 |
JP |
320519/1997 |
Claims
We claim:
1. A method for improving the aftertaste of sucrose, which
comprises a step of incorporating trehalose into sucrose in an
amount of 2-12 w/w % to said sucrose, on a dry solid basis.
2. The method of claim 1, wherein said sucrose is a powdered
sucrose and is prevented from solidification.
3. The method of claim 1, which is directed to a food product
containing at least 10 w/w % sucrose, on a dry solid basis.
4. A saccharide composition, which contains trehalose in an amount
of 2-12 w/w % to sucrose, on a dry solid basis.
5. The composition of claim 4, wherein the aftertaste of sucrose is
improved without lowering the sweetening power of sucrose.
6. The composition of claim 4, wherein said sucrose is a member
selected from the group consisting of white sugars, granulated
sugars, white superior soft sugars, raw sugars, and liquid
sugars.
7. The composition of claim 4, wherein said sucrose is a powdered
sucrose and is prevented from solidification.
8. The composition of claim 4, which contains at least 10 w/w %
sucrose, on a dry solid basis, and optionally other saccharide
excluding said trehalose.
9. The composition of claim 8, wherein said other saccharide is a
member selected from the group consisting of monosaccharides,
disaccharides excluding sucrose, trisaccharides, tetrasaccharides,
sugar alcohols, and mixtures thereof.
10. The composition of claim 9, wherein said tri- and
tetra-saccharides are oligosaccharides having a sucrose
structure.
11. A method for producing food products, which comprises a step of
incorporating the saccharide composition of claim 4 into a material
for food products.
12. The method of claim 11, wherein at least 30 w/w % of the
saccharide composition, on a dry solid basis, is incorporated into
the material.
13. A food product wherein the aftertaste of sucrose is improved by
incorporating the saccharide composition of claim 4 into said food
product without lowering the sweetening powder of sucrose.
14. The food product of claim 13, which is a member selected from
the group consisting of sweeteners, coffees, teas, chewing gums,
chocolates, sweetened condensed milks, and bean jams.
15. The food product of claim 13, which contains at least 30 w/w %
of the saccharide composition, on a dry solid basis.
16. A food product wherein the aftertaste of sucrose is improved
without lowering the sweetening powder of sucrose by incorporating
trehalose into said sucrose in an amount of 2-12 w/w % to said
sucrose, on a dry solid basis.
17. The food product of claim 16, which is a member selected from
the group consisting of sweeteners, coffees, teas, chewing gums,
chocolates, sweetened condensed milks, and bean jams.
18. An agent for improving the aftertaste of sucrose, which
comprises trehalose as an effective ingredient.
19. The agent of claim 18, which is for compositions containing
sucrose.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates to a method for improving the
aftertaste of sucrose and uses thereof, and more particularly to a
method for improving the aftertaste of sucrose characterized in
that it comprises incorporating trehalose into sucrose in an amount
of 2-12 w/w % to the sucrose, on a dry solid basis (d.s.b.), and
saccharide compositions and food products, wherein the aftertaste
of sucrose is improved by using the method without lowering the
sweetening power of sucrose.
[0003] 2. Description of the Prior Art
[0004] Sucrose, a natural sweetener used for a long time, has
become to be noticed of its thick taste, as a main drawback, which
causes unpleasant long-lasting aftertaste, in modern diet styles
flooded with food materials and fast foods.
[0005] To improve the drawback, for example, Japanese Patent Kokoku
No. 44,476/86 proposed a method for improving the aftertaste of
sucrose by treating sucrose solutions with ultrasonic; the method
is scarcely used because of its relatively-low effect for its
complicatedness. The combination use of sucrose with other
saccharides such as maltose, trehalose, and maltotetraose is known
in the food industries as disclosed, for example, in Japanese
Patent Kokai No. 319,486/94 and Japanese Patent Kokoku Nos.
77,381/93 and 89,916/95. These other saccharides are low-sweetened
sweeteners with a reduced sweetening power of sucrose. On the
pretext of fitting to modern feelings, these conventional methods
aim to lower the content of sucrose in food products in order to
reduce the sweetening power as much as possible and increase the
content of total saccharides as high as possible within the margin
of the reduced sweetening power, resulting in a relatively-long
shelf-life of the food products. Usually, the other saccharides are
added to sucrose in an amount of about 40-300 w/w % to the sucrose,
d.s.b. In some cases, such use of sucrose hinders the effective
high-sweetening power of sucrose, and in many cases, it
deteriorates the flavor and taste of sucrose. It has been strongly
demanded to improve the aftertaste of sucrose as a drawback while
retaining the sweetening powder, flavor, and taste.
SUMMARY OF THE INVENTION
[0006] The object of the present invention is to provide a method
for improving the aftertaste of sucrose due to its thick taste
without substantially lowering the sweetening power of sucrose, and
uses thereof.
[0007] To attain the above objects, the present inventors
energetically studied for the combination use of sucrose and other
saccharides. As a result, they unexpectedly found that the present
object is attained by incorporating trehalose,
.alpha.,.alpha.-trehalose, into sucrose in a specific proportion,
and accomplished this invention; the inventors found that
incorporation of trehalose into sucrose in an amount of 2-12 w/w %
(hereinafter the wording "w/w %" is abbreviated as "%" throughout
the specification, unless specified otherwise) to the sucrose,
d.s.b., eliminates the thick taste and aftertaste of sucrose
without substantially lowering the sweetening power of sucrose, and
they accomplished this invention which is mainly constructed
by:
[0008] (1) A method for improving the aftertaste of sucrose,
characterized by incorporating trehalose into sucrose in an amount
of 2-12% to the sucrose, d.s.b.;
[0009] (2) A saccharide composition which contains trehalose in an
amount of 2-12% to sucrose, d.s.b.;
[0010] (3) A food product with improved aftertaste of sucrose
without lowering the sweetening power of sucrose, where trehalose
is incorporated into sucrose in an amount of 2-12% of the sucrose,
d.s.b., without substantially lowering the sweetening power of
sucrose; and
[0011] (4) An agent for improving the aftertaste of sucrose, which
comprises trehalose as an effective ingredient.
DETAILED DESCRIPTION OF THE INVENTION
[0012] Any types and forms of sucrose can be used in the present
invention independently of their origins as long as the present
invention improves their taste quality, particularly, their
aftertaste. For example, white sugars, granulated sugars, white
superior soft sugars, powdered sugars, frosted sugars, and liquid
sugars can be used. Saccharides comprising sucrose and other
saccharides can be also used. In general, those rich in sucrose can
exert more easily the effect of the present invention, and the
following saccharide compositions can be advantageously used in the
present invention; black sugars containing sucrose and small
amounts of invert sugars and minerals, .alpha.-galactosyl sucrose
such as raffinose and stachyose, saccharides containing sucrose,
.alpha.-glycosyl sucrose such as erlose and maltosylsucrose,
saccharides containing maltooligosaccharides and sucrose, i.e.,
"COUPLING SUGAR.RTM., .beta.-galactosylsucrose, i.e., lactosucrose,
and saccharides containing lactose and sucrose, i.e.,
NYUKAOLIGO.RTM.".
[0013] Any types and forms of trehalose can be used in the present
invention independently of their origins as long as they can
improve the flavor and taste of sucrose, particularly, the
aftertaste of sucrose. For example, trehalose derived from starches
as disclosed in Japanese Patent Kokai Nos. 319,486/94 and
213,283/95, and trehalose from maltose as disclosed in Japanese
Patent Kokai Nos. 216,695/83 and 170,977/95 can be advantageously
used. The sweetening power of trehalose is known to be an about 45%
sweetening power of sucrose and is not changed independently of the
form of a crystalline hydrate, crystalline anhydride, powder, and
liquid. The form of trehalose can be appropriately chosen as
occasion demand. Trehalose can be advantageously used as an
effective ingredient for agents for improving the aftertaste of
sucrose.
[0014] To attain the present object, trehalose should be
incorporated into sucrose in an amount of 2-12% to the sucrose,
d.s.b. If the content is below 2%, d.s.b., it improves
insufficiently the aftertaste of sucrose, while the content is over
12%, d.s.b., it unsatisfactorily reduces the sweetening power of
sucrose. As long as not inhibiting the present object, other
saccharides excluding sucrose and trehalose can be coexisted: For
example, monosaccharides such as glucose, fructose, and galactose;
disaccharides such as maltose, isomaltose, lactose, and palatinose;
trisaccharides such as maltotriose, erlose, raffinose,
lactosucrose, and ketose; tetrasaccharides such as maltotetraose
and stachyose; and sugar alcohols such as xylitol, sorbitol,
maltitol, lactitol, and maltotriitol, all of which are
appropriately chosen, particularly, saccharide compositions
containing oligosaccharides having a sucrose structure can be
advantageously used. The present saccharide compositions thus
obtained contain trehalose in an amount of 2-12% to sucrose, d.s.b.
The higher the content of sucrose, the more easily exerted the
present effect; Preferably, those containing at least 10%, and more
preferably, at least 40% sucrose, d.s.b., can be suitably used
independently of their forms of solid, paste, and liquid.
[0015] The present saccharide compositions thus obtained have
satisfactorily improved aftertaste of sucrose free from the
reduction of sweetening power, and they can be arbitrarily and
widely used to sweeten food products. Specifically, the saccharide
compositions exert their effect in food products which contain
relatively-large amounts of the compositions, and preferably they
can be advantageously used in food products containing at least 30%
of the compositions, d.s.b.: For example, seasonings such as
sweeteners, table sugars, coffee sugars, "mentsuyu" (a sauce for
Japanese vermicelli), sauces, catsups, "yakiniku-no-tare" (a sauce
for Japanese grilled meat), instant soup mixes, and complex
seasonings; Japanese confectioneries and material saccharides
thereof such as an (a bean jam), "uiro" (a sweet rice jelly),
"yokan" (a sweet jelly of beans), jellies, "kingyoku" (a kind of
jelly), pao de Castellas, and "amedama" (a Japanese toffee);
Western confectioneries and material saccharides thereof such as
buns, cookies, pies, puddings, chewing gums, chocolates, sand
creams, custard creams, butter creams, cream puffs, wafers, sponge
cakes, flour pastes, peanut pastes, candies, spreads, "toka"
(conserves), syrups, bonbons, and sweetened condensed milks; soft
drinks and material saccharides thereof such as coffees, cocoas,
teas, juices, sour milk beverages, and beverages containing lactic
acid bacteria; ice candies and material saccharides thereof such as
ice creams, sherbets, "kaki-gori", and "kori-mitsu"; instant food
products and material saccharides thereof such as instant juices,
instant coffees, instant cocoas, instant teas, instant "shiruko",
and instant puddings; and other food products such as foods for
infants, therapeutic foods, beverages with supplemental nutritions,
dried foods, and "chinmi" which are sweetened with the present
saccharide compositions.
[0016] When using powdered sucrose as sucrose in the process for
producing the present saccharide compositions, the addition of
powdery trehalose to the powdered sucrose in an amount of 2-12% to
the powdered sucrose, d.s.b., improves the aftertaste of sucrose
without substantially lowering the sweetening power of sucrose and
exerts solidification-preventing effect on the powdered
sucrose.
[0017] The powdery saccharide compositions which are prevented from
solidification can be advantageously used in food products in
general and used as material saccharides in chewing gums,
chocolates, sand creams, icings, sugar coatings, and toppings, all
of which prefer powdery saccharides.
[0018] Methods for incorporating the present saccharide
compositions in the aforesaid food products are those which can
incorporate thereunto the saccharide compositions during the
processes before completion of their processings; conventional
methods such as mixing, kneading, dissolving, melting, soaking,
permeating, sprinkling, applying, coating, spraying, injecting,
crystallizing, and solidifying can be appropriately chosen. If
necessary, other materials including appropriate materials and
additives such as different sweeteners, taste-imparting seasonings,
flavoring agents, coloring agents, emulsifiers, nutrients,
antioxidants, and fillers can be arbitrarily incorporated into food
products in adequate amounts.
[0019] The following experiments describe the present
invention:
[0020] Experiment 1
[0021] Influence of Saccharides on Both the Sweetening Power and
the Improvement of the Aftertaste of Sucrose
[0022] The influence of coexisting saccharides on both the
sweetening power and the improvement of the aftertaste of sucrose
was studied. The saccharides used were commercially available ones
in reagent grade. A 10% aqueous sucrose solution was used as a
control solution, and a 10% aqueous solution containing 10% each of
the saccharides, d.s.b., was used as a test solution. The
saccharides were glucose, sorbitol, maltose, maltitol, lactose,
trehalose or .alpha.,.alpha.-trehalose, and neotrehalose or
.alpha.,.beta.-trehalose. A panel test was conducted using the
paired difference test which compared the sweetening power and
aftertaste of sucrose in the control and test solutions. The panel
test was conducted at a room temperature of 25.degree. C. using 13
volunteers consisting of eight males and five females. The
sweetening power was evaluated by allowing the volunteers to
compare the test solution with the control solution and to select
their answers among the grades "inferior", "equal" and "superior",
while the improvement of the aftertaste of sucrose was evaluated by
allowing the volunteers to compare the test solution with the
control solution and to select their answers among the grades
"inferior", "equal" and "superior", followed by counting the number
of volunteers who selected the grades each. The results are in
Table 1:
1TABLE 1 Saccharide coexisted Sweetening in sucrose Grade power
Aftertaste Judgement Glucose C > T 11 1 Control C = T 2 10 C
< T 0 2 Sorbitol C > T 11 1 Control C = T 2 11 C < T 0 1
Maltose C > T 13 1 Control C = T 0 10 C < T 0 2 Maltitol C
> T 9 2 Control C = T 4 9 C < T 0 2 Lactose C > T 13 1
Control C = T 0 11 C < T 0 1 Trehalose C > T 2 0 Present
(.alpha., .alpha.-trehalose) C = T 10 1 invention C < T 1 12
Neotrehalose C > T 13 2 Control (.alpha., .beta.-trehalose) C =
T 0 9 C < T 0 2 Note: In the table, the numerals are the number
of volunteers among 13, who selected the grades each. The symbols
"C > T", "C = T", and "C < T" mean that the test solution was
inferior to, equal to, and superior to the control solution with
only sucrose.
[0023] As evident from the results in Table 1, it was revealed that
unlike the sucrose solutions coexisted with other saccharides, the
solutions, in which trehalose or .alpha.,.alpha.-trehalose
coexisted with sucrose, had satisfactorily-improved aftertaste of
sucrose or sharpened aftertaste of sucrose. The coexistence of
saccharides other than trehalose lowered the sweetening power of
sucrose but could not improve the aftertaste of sucrose with
respect to the sharpness. The data shows that trehalose improves
the sharpness of aftertaste of sucrose without substantially
lowering the sweetness of sucrose, and the effect is characteristic
of trehalose.
[0024] Experiment 2
[0025] Influence of the Concentration of Trehalose on Both the
Sweetening Power and the Improvement of the Aftertaste of
Sucrose
[0026] The influence of the concentration of trehalose on both the
sweetening power and the improvement of the aftertaste of sucrose
was studied with an aqueous solution, coffee, and tea. Similarly as
the method in Experiment 1, commercially available sucrose and
trehalose in reagent grade were used.
[0027] In the case of an aqueous solution, a 10 w/v % aqueous
solution containing a saccharide composition, containing sucrose
and 1.0, 2.0, 5.0, 8.0, 12.0, 16.0 or 20.0% trehalose to the
sucrose, d.s.b., was used as a test solution. As a control
solution, a 10 w/v % sucrose solution with only the saccharide was
used. These test and control solutions with ambient temperature
were used in a panel test.
[0028] In the case of a coffee as a test solution, commercially
available regular coffee powder was extracted in a conventional
manner, and in the extract was dissolved 10 w/v % either of the
saccharide compositions having the same proportions of sucrose and
trehalose as used in the aqueous solution. As a control solution, a
10 w/v % sucrose solution with only the saccharide was used. These
test and control solutions in hot conditions were used in a panel
test.
[0029] In the case of a tea as a test solution, commercially
available tea bag was extracted in usual manner, and in which was
dissolved 5 w/v % either of the saccharide compositions having the
same proportions of sucrose and trehalose as used in the aqueous
solution. As a control solution, a 5 w/v % sucrose solution with
only the saccharide was used. These test and control solutions in
hot conditions were used in a panel test.
[0030] Similarly as in Experiment 1, a panel test was conducted
using the paired difference test for evaluating the sweetening
power and the improvement of the aftertaste of sucrose.
[0031] The results are in Table 2:
2TABLE 2 Trehalose content Aqueous Coffee Tea (%) to sucrose, on a
solution* in hot in hot dry solid basis Grade A B A B A B Judgement
1.0 C > T 1 2 2 3 1 4 Control C = T 11 8 10 7 10 7 C < T 1 3
1 3 2 2 2.0 C > T 1 1 1 1 1 0 Present C = T 10 2 11 2 11 2
invention C < T 2 10 1 10 1 11 5.0 C > T 0 1 0 1 0 0 Present
C = T 11 2 11 1 10 0 invention C < T 2 10 2 11 3 13 8.0 C > T
2 0 1 0 0 0 Present C = T 10 1 11 1 13 2 invention C < T 1 12 1
12 0 11 12.0 C > T 2 0 1 0 2 1 Present C = T 10 2 12 1 10 2
invention C < T 1 11 0 12 1 10 16.0 C > T 4 0 4 1 2 2 Control
C = T 9 1 8 3 9 3 C < T 0 12 1 9 2 8 20.0 C > T 9 0 11 1 4 2
Control C = T 4 0 2 4 7 4 C < T 0 13 0 8 2 7 Note: In the table,
the numerals are the number of volunteers among 13, who selected
the grades each. The symbols "*", "A" and "B" mean "ambient
temperature", "sweetening power" and "aftertaste", respectively.
The symbols "C > T", "C = T", and "C < T" mean that the test
solution was inferior to, equal to, and superior to the control
solution with only sucrose.
[0032] As evident from the results in Table 2, it was revealed that
the coexistence of trehalose in an amount from 2.0% to 12.0% to
sucrose, d.s.b., independently of aqueous solution, coffee, and
tea, improves the aftertaste of sucrose, i.e., the sharpness of the
aftertaste of sucrose without substantially lowering the sweetening
power of sucrose.
[0033] Experiment 3
[0034] Solidification-preventing Activity of Trehalose on Powdered
Saccharides
[0035] The solidification-preventing activity of powdery trehalose
on a powdery saccharide or a powdered sucrose was studied. One
hundred parts by weight of the powdered saccharide or the powdered
saccharide, which 90% or higher passes through a JIS 250.mu. sieve,
prepared by pulverizing granulated sugar, and 10 parts by weight of
powdery trehalose prepared by heating "TREHAOSE.RTM.", a food grade
crystalline trehalose hydrate commercialized by Hayashibara Shoji,
Inc., Okayama, Japan, to convert it into an anhydrous crystalline
form, and pulverizing the anhydride similarly as in the above
granulated sugar, were mixed to homogeneity to obtain a saccharide
composition containing trehalose in an amount of about 10% to
sucrose, d.s.b. Twenty-kilogram aliquots of the saccharide
composition were in a conventional manner injected into
polyethylene bags which were then fastened their openings with
rubber bands and placed on a three-layered craft paper, followed by
sewing the edges of the paper by a machine to enclose the bags for
test samples. Five bags of the test samples were placed on a pallet
in one layer and loaded with a pallet loaded with 50 bags, one ton
in total, containing 20 kg food grade trehalose each, followed by
storing in a storage for one month at ambient temperature. As a
control, only the powdered sugar or the powdered sucrose was
injected into bags similarly as above and stored in the storage.
After one-month standing, these bags were opened for examining the
conditions of the contents, revealing that the powdered saccharide
as the control solidified rigidly but the present saccharide
composition was kept in a free-flowing powder, which scarcely
solidified but easily collapsed only by shaking by hands. Thus, it
was revealed that the saccharide compositions according to the
invention have improved aftertaste of sucrose without lowering the
sweetening power of sucrose and exert solidification-preventing
effect.
[0036] Examples A and B disclose the preferred embodiments of the
saccharide compositions and food products according to the present
invention, respectively:
EXAMPLE A-1
[0037] A saccharide composition was obtained by mixing to
homogeneity 100 parts by weight of white superior soft sugar with
10 parts by weight of "TREHAOSE.RTM.", a food grade crystalline
trehalose hydrate commercialized by Hayashibara Shoji, Inc.,
Okayama, Japan, which was equal to about 9% of the sucrose, d.s.b.,
with respect to the trehalose content. The product, having improved
aftertaste of sucrose without lowering the sweetening power, can be
arbitrarily used to sweeten food products.
EXAMPLE A-2
[0038] One hundred parts by weight of granulated sugar was placed
in a fluidized-bed granulator which was then set to give a blowing
air temperature of 40.degree. C., followed by granulating the
contents while being sprayed with 10 parts by weight of 50% aqueous
trehalose solution, which was equal to about 5% of the sucrose,
d.s.b., with respect to the trehalose content. The granulated
contents were transferred to an aging tower and aged at 25.degree.
C. for eight hours into a saccharide composition. The product, a
stable and free-flowing saccharide composition of granulated sugar
coated with trehalose, improved the sharpness of aftertaste of
sucrose without lowering the sweetening power so that it can be
arbitrarily used in food products.
EXAMPLE A-3
[0039] A saccharide composition was obtained by pulverizing a
granulated sugar into a powdered sugar, i.e., a powdered sucrose
which 90% or more passes through a JIS 250.mu. sieve, and mixing to
homogeneity 100 parts by weight of the powdered sugar with five
parts by weight of a powered trehalose, which was equal to about 5%
of the sucrose with respect to the trehalose content, d.s.b., and
obtained by heating "TREHAOSE.RTM.", a food grade crystalline
trehalose hydrate, to convert it into an anhydrous form, and
pulverizing the crystalline trehalose anhydride similarly as the
above granulated sugar. Since the product improved the sharpness of
aftertaste of sucrose without lowering the sweetening power of
sucrose, it can be arbitrarily used to sweeten food products and
suitably used in chewing gums, chocolates, and sand creams as a
material saccharide, a powdered saccharide free of solidification
and having satisfactory free-flowing ability.
EXAMPLE A-4
[0040] A liquid saccharide composition was obtained by mixing and
dissolving one part by weight of "TREHAOSE.RTM.", a food grade
crystalline trehalose hydrate, which was equal to about nine
percent of sucrose with respect to the trehalose content, d.s.b.,
with and in 100 parts by weight of "COUPLING SUGAR.RTM.", a liquid
saccharide composition, containing erlose and sucrose and having
about 25% moisture and about 14% sucrose, d.s.b., commercialized by
Hayashibara Shoji, Inc., Okayama, Japan. Comparing with the
material liquid saccharide composition, the product thus obtained
succeeded in improving the aftertaste inherent to sucrose in the
product without altering the sweetening power of sucrose.
Therefore, the product can be arbitrarily used to sweeten food
products and used as a relatively-low dental-caries-inducing
sweetener.
EXAMPLE A-5
[0041] A liquid saccharide composition was obtained by mixing and
dissolving 1.4 parts by weight of "TREHAOSE.RTM.", a food grade
crystalline trehalose hydrate, which was equal to about 10% of the
sucrose below with respect to the trehalose, d.s.b., with and in
100 parts by weight of NYUKAOLIG.RTM.", a liquid saccharide
composition containing lactosucrose and sucrose and having about
25% moisture and about 17% sucrose, d.s.b., commercialized by
Hayashibara Shoji, Inc., Okayama, Japan. Comparing with the
material liquid saccharide composition, the product thus obtained
succeeded in improving the aftertaste inherent to sucrose without
lowering the sweetening power of sucrose. Therefore, the product
can be arbitrarily used to sweeten food products and used as a
saccharide for promoting the growth of bifid bacteria and for
promoting the absorption of minerals in living bodies.
EXAMPLE A-6
[0042] In 94 parts by weight of a 66 w/v % sucrose solution was
dissolved by heating six parts by weight of "TREHAOSE.RTM.", a food
grade crystalline trehalose hydrate, to obtain a liquid saccharide
solution containing about 67 w/v % of sucrose and trehalose. The
product is a stable and easily-handleable liquid saccharide and is
free from solidification of sucrose and trehalose even at ambient
temperature. The product can be arbitrarily used to sweeten food
products because it has improved sharpness of aftertaste of sucrose
without lowering the sweetening power of sucrose.
EXAMPLE B-1
[0043] Sweetener
[0044] One part by weight of a saccharide composition, obtained by
the method in Example A-1, was mixed to homogeneity with O.O1 part
by weight of ".alpha.G SWEET", .alpha.-glycosyl stevioside
commercialized by Toyo Sugar Refining Co., Ltd., Tokyo, Japan, and
0.01 part by weight of "ASPARTAME", L-aspartyl-L-phenylalanine
methyl ester, and the mixture was subjected to a granulator to
obtain a granulated sweetener. The product has satisfactory quality
of sweetness and favorable sharpness of aftertaste, as well as
having three times higher sweetening power of sucrose and about one
third lower calorific value of sucrose per sweetening power. Thus,
the product can be favorably used as a relatively-low calorific
sweetener for sweetening low-calorific food products for fat
persons and diabetics who are restricted not to taking excessive
calories.
EXAMPLE B-2
[0045] Canned Coffee
[0046] One hundred parts by weight of roasted coffee beans was
pulverized and extracted with about 1,000 parts by weight of heated
water to obtain an about 860 parts by weight of an extract. An
about 450 parts by weight of the extract was mixed to homogeneity
with 80 parts by weight of a saccharide composition, obtained by
the method in Example A-2, and about 550 parts by weight of water
containing an adequate amount of sodium bicarbonate to obtain a
coffee with a pH of about 7. The coffee was in a conventional
manner injected into cans and sterilized by heating at 120.degree.
C. for 30 min to obtain a canned coffee. The product has
satisfactory flavor and taste, adequate sweetness, and favorable
sharpness of aftertaste. Even if tasted after cooling in summer
season, the product satisfactorily retains the flavor, taste, and
high-quality.
EXAMPLE B-3
[0047] Chewing Gum
[0048] Three parts by weight of gum base was heated and melted by
heating up to be softened, admixed with five parts by weight of a
saccharide composition, obtained by the method in Example A-3, and
two parts by weight of crystalline maltitol anhydride, then further
mixed with adequate amounts of a flavor and coloring agents. The
mixture thus obtained was kneaded by a roll, shaped, and packaged
into the desired product. The product is a chewing gum having
satisfactory texture, flavor, and taste.
EXAMPLE B-4
[0049] Chocolate
[0050] Forty parts by weight of cacao paste, 10 parts by weight of
cacao butter, 45 parts by weight of granulated sugar or sucrose,
and five parts by weight of "TREHAOSE.RTM.", a food grade
crystalline trehalose hydrate, which was equal to about 10% of the
sucrose, d.s.b., were passed through a refiner to lower the granule
size of the contents, placed in a conche, and kneaded up at
50.degree. C. for two days and nights. During the kneading step,
0.05 part by weight of lecithin was added to the contents and
sufficiently kneaded and dispersed. The resulting product was set
to 31.degree. C. by a thermoregulator, poured into a mold just
before solidifying the butter, deaerated by a vibrator, and passed
through a 10.degree. C. cooled tunnel over about 20 min to solidify
the contents. The solidified contents were removed from the mold
and packaged into the desired product which has substantially no
hygroscopicity but has a satisfactory color, gloss, and internal
tissue, and mildly melts in your mouth to give favorable sweetness,
flavor, taste, and sharpness of aftertaste.
EXAMPLE B-5
[0051] Sweetened Condensed Milk
[0052] In 100 parts by weight of fresh milk were dissolved one part
by weight of a saccharide composition obtained by the method in
Example A-1, and three parts by weight of a liquid saccharide
composition obtained by the method in Example A-5, and the solution
was sterilized by heating on a plate heater, concentrated up to
give a concentration of 70%, and sterilely canned. The product has
high-quality sweetness, flavor, taste, and sharpness of aftertaste,
and it can be used to sweeten foods for infants, fruits, coffees,
cocoas, and teas.
EXAMPLE B-6
[0053] An (a Bean Jam)
[0054] Ten parts by weight of material red beans was in a
conventional manner boiled after mixed with water, followed by
removing astringency, harshness, and water-soluble impurities to
obtain an about 21 parts by weight of "azuki-tsubu-an" (a red bean
jam with unpasted red beans). The an was mixed with 14 parts by
weight of white superior soft sugar, 11 parts by weight of
"TREHAOSE.RTM.", a food grade crystalline trehalose hydrate, which
was equal to about seven percent of the sucrose, d.s.b., and four
parts by weight of water. The mixture was heated, mixed with a
small amount of salad oil, and kneaded up into an about 35 parts by
weight of the desired product with unpasted red beans. The product
has substantially no fading of color but has pleasure to the
palate, as well as high-quality sweetness, flavor, taste, and
sharpness of aftertaste. Thus, it can be suitably used as a
material for bean-jam-buns, manju (a Japanese confectionery),
dumplings, monaka (a bean-jam-filled wafer), ice creams, and
sherbets.
EXAMPLE B-7
[0055] Custard Cream
[0056] One hundred parts by weight of corn starch, 100 parts by
weight of a saccharide composition obtained by the method in
Example A-6, 100 parts by weight of maltose, and one part by weight
of salt were sufficiently mixed, and the mixture was admixed with
280 parts by weight of fresh eggs, followed by stirring. To the
resulting mixture was gradually added 1,000 parts by weight of
boiling milk and continued stirring over fire, then the heating was
stopped when the whole contents completely gelatinized and became
semi-transparency, followed by cooling the mixture, adding thereto
an adequate amount of a vanilla flavor, then weighing, injecting
and packing the contents to obtain the desired product. The product
has smooth gloss, mild sweetness and taste, and the retrogradation
is satisfactorily inhibited, resulting in a long shelf-life by a
large margin.
[0057] Effect of the Invention
[0058] As evident from the above, the present invention improves
the aftertaste of sucrose without lowering the sweetening power of
sucrose by incorporating trehalose into sucrose in an amount of
2-12% to the sucrose, d.s.b. The present saccharide compositions
and food products improve the aftertaste of sucrose without
lowering the sweetening power. The present invention improves the
aftertaste of sucrose now used as a sweetener in large quantities,
and this would greatly influence, particularly, on the fields of
food products such as sweetener, beverage, and processed-food
industries, and it would be a great industrial significance.
[0059] While there has been described what is at present considered
to be the preferred embodiments of the invention, it will be
understood the various modifications may be made therein, and it is
intended to cover in the appended claims all such modifications as
fall within the true spirit and scope of the invention.
* * * * *