Note: Descriptions are shown in the official language in which they were submitted.
26
The present invention relates to a process for producing
foods and drinks.
Sucrose, a typical sweetener with sufficient sweetness
and body, is consumed in large amount in a production of foods
and drinks. Recentlv, it has been demonstrated that sweetened
foods and drinks, particularly those sweetened with sucrose,
cause very often dental caries. Dental caries is generally
caused as follows; sucrose intaken is converted by oral bacteria
into water-insoluble glucans such as dextran which adheres on
tooth surface in layers, sugar intaken pass throu~h the layers and
reach to the tooth surface where they are fermented anaerobically
into organic acids, and the acids act on the enamel. Since
sucrose is a major factor in causing dental caries, the
realization of a process for producing foods and drinks using
low-cariogenic sugars has been in great expectation.
According to the invention there is provided a process
for producing food products, characterized in that the food
products are prepared with, or added with aldosylfructoside
which is obtained hy subjecting a 5 - 50 w/w% substrate solution,
containing sucrose, raffinose or a mixture thereof, and one
or more members selected from the group consisting of D-xylose,
L-arabinose, D-galactose, D-mannose, xylobiose, cellobiose,
maltose, isomaltosc, lactose, kojibiose, laminaribiose, nigerose,
xylotriose, cellotriose, maltotriose, isomaltotriose, panose,
isopanose, and partial hydrolysates of starch, dextran, pullulan,
curdlan, pachyman, elsinan, glucomannan, cellulose and xylan,
in the weight ratio of 1 : 50 - 5~ : 1, to the enzymatic
action of levansucrase (E.C. 2.4.1.10) at a pH in the range
_A_
cb/lJ ,
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of 3 - 10 and a temperature in the range of 20 - 80C for
0.1 - 100 hours.
The present inventors investigated processes for
producing low-cariogenic foods and drinks. The present
invention is based on the discovery resulting from the
efforts that aldosylfructoside obtalned by subjecting a
substrate solution containing aldose, and sucrose and/or
raffinose to the action of levansucrase (E.C. 2.4.1.10)
has an appropriate sweetness and also low-cariogenic
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and/or anti-caries properties which offer aldosylfructoside as a favorable
sweetener for producing sweetened low-cariogenic foods and drinks.
Aldoses usable in the present invention are those which can be converted
into aldosylfructosides excluding sucrose and raffinose by transfructosylation
with levansuc~ase. Namely, aldosyl mono-, di- and tri-saccharides excluding
glucose and melibiose are preferable: for example one or more members of a
group comprising D-xylose, L-arabinose, D-galactose, D-mannose, xylobiose,
cellobiose, maltose, isomaltose, lactose, kojibiose, laminaribiose, nigerose,
xylotriose, cellotriose, maltotriose, isomaltotriose, panose and isopanose.
In addition, sugar mixtures, D.E. about 10 to 70, prepared by partial hydrolysis
of polysaccharides such as starch, dextran, pullulan, curdlan9 pachyman, elsinan,
glucomannan, cellulose and xylan, are usable in the present invention.
Substrate solution referred in the present invention is an aqueous
solution containing aldose which acts as an acceptor for fructose residue, and
sucrose and/or raffinose which act as a donor of fructose residue, upon
transfructosylation reaction with levansucrase.
The mole ratio of acceptor vs. donor in the range of about 1 : 50 to
50 : 1, and substrate concentration in the range of about 5 to 50 w/w %, are
preferable.
Levansucrase (E.C. 2.4.1.10) employable in the present invention is that
which forms non-reducing aldosylfructosides when allowed to act on the above-
described substrate solution containing aldose, and sucrose and/or raffinose,
to transfer the fructosyl residues of sucrose and/or raffinose to the reducing
1141~Z6
Cl-sites of the aldoses. For example, levansucrase from Actinomyces v~scosus,
Ae~obacter ~ev~icum, Acetobacter svboxydens, Boc~us Zichenifo~mis, Bac~us
subti~is, G~uconobacter oxydens~ Streptococcus mutons, Streptococcus sa~ivaZius
and other microorganisms is advantageously usable in the present invention.
In order to prepare levansucrase from the microorganisms, submerged
culture is usually employed. The culture broth can be used without pre-
treatment, but its supernatant or filtrate is usually used after removing
water-insoluble substances by centrifugation or filtration. In some cases,
the microbes can be used intact as an enzyme preparation without extraction,
as well as levansucrase extracted from the cells by conventional methods. The
levansucrase thus obtained is, if desired, purified further according to
conventional method. In addition, immobilized levansucrases are also usable
in continuous or batch-wise operation.
In the production of aldosylfructoside, a substrate solution containing
aldose, and sucrose and/or raffinose is added with levansucrase to effect the
enzymatic transfructosylation react;on. In this case, any reaction temperature
and pH can be applied so far as the levansucrase acts on the substrate to
produce corresponding aldosylfructoside; generally, the pH range of 3 to 10
and the temperature range of about 20 to 80CC are preferable. Levansucrase is
used in the range of about 0.01 to 1,000 units per 9 sucrose and/or raffinose
as defined by the following assay method, and the reaction is performed
usually for about 0.1 to 100 hours.
Assay of levansucrase activitY
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Two ml of a reaction mixture containing 10 w/v % sucrose, 50 mM
phosphate buffer, pH 7.0, and levansucrase is incubated at 30C for 30
minutes. The reaction mixture is then heated to inactivate the enzyme
and the amount of the glucose released is determined by the glucose-
oxidase method. One unit of levansucrase activity is defined as the
amount of enzyme that produce 1 ~ mole of glucose per minute under the
above conditions.
The reaction mixture containing aldosylfructoside can be, if desired,
treated further with other enzymes such as glucose isomerase which isomerizes
the glucose released in the reaction mixture into fructose and increases the
sweetness of the product.
The transfructosylation reaction is usually suspended by heating and the
reaction mixture i 5 filtrated. The filtrate is decolorized with activated
carbon and deionized with ion exchangers, for example those of H-form and OH-
form. The purified solution containing aldosylfructoside is concentrated into
syrup, or dried and pulverized into powder for use in the production of foods
and drinks. If necessary, the produced aldosylfructoside can be isolated
from the reaction mixture or the purified solution.
In respect to concentration, drying and pulverization, various conventional
methods are employable in the present invention, for example evaporation and
drying under reduced pressure, and spray-drying.
The sweetness of the sweetener containing aldosylfructoside thus obtained
is equal to or slightly higher tha~ that of the substrate solution, and much
-- 4 --
milder on the basis of dry solid. In addition, the present sugar mixture
containing aldosylfructoside offers an advantage that it does not cause
crystallization no matter how high the concentration is or how long the period
of storage is, although the composition of the substrate solution is much
liable to crystallization. Furthermore, the sugar mixture has a sufficient
viscosity and moisture-holding capacity, which can be used for imparting a
sufficient viscosity, moisture retension capacity, gloss and body to foods
and drinks, and improving their textures, as well as sweetening them.
For sweetening foods and drinks, the sweetener containing aldosylfructoside
can be used alone or, if necessary, in combination with or in mixture with
other sweeteners such as sucrose, glucose, maltose, corn syrup, isomerized
sugar, honey, maple sugar, sorbitol, maltitol, lactitol, dihydrochalcone, L-
asparatyl-L-phenylalanine methyl ester, saccharin, glycine, alanine, glycyr-
rhizin and stevioside, fillers such as starch, dextrin and lactose, coloring
matters, flavors and seasonings.
Particularly, the sweeteners containing aldosylfructoside differ from
sucrose and can be used advantageously as a main- or sub-ingredient to produce
foods and drinks because of their low-cariogenic and/or anti-caries properties.
Also, since the sweeteners containing aldosylfructoside are compatible with
various sour, salty, delicious, astringent, or bitter-tasting substances, they
can be used to sweeten foods and drinks in general, and favorite foods, and
to improve their tastes: for example together with various seasonings such as
soy, powder soy, mayonnaise, dressings, vinegars, sauces, catsups and curry
roux, Japanese style confectioneries; western style confectioneries such as
breads, biscuits, crackers, pies, puddings, butter creams, cookies, custard
- 1141;~Z6
creams, waffles, sponge cakes, doughnuts, chocolates, chewing gums, caramels
and candies; ice creams and sherbets; syrups; pastes such as flour pastes,
peanut pastes and fruit pastes; preserved fruits and vegetables such as jams,
marmalades and preserves; pickles and pickle products; meat products such as
hams and sausages; fish products such as fish hams and fish sausages; various
dainties, daily dishes; bottled foods such as those of fishes, meats, fruits
and vegetables; canned foods; liquors such as Japanese Sake, wines, whiskies,
brandies and alcohol drinks; drinks such as coffee, cocoa, juices, carbonated,
lactic acid drinks and those containing lactic acid-producing microorganisms;
and convenient foods such as those of puddings, cakes, juices and coffee.
Also, the sweeteners prepared according to the present invention are
usable for improving tastes of feeds and pet foods for domestic animals and
fowls, honey bees, silkworms, fishes and other animals. In addition to the
above-described uses, the sweeteners can be used for sweetening, improving
and altering tastes of various favorites, cosmetics, drugs and medicines in
solid, paste and liquid forms; for example tobaccoes, tooth pastes, lipsticks,
lipcreams, medicines for internal administration, troches, drops containing
liver oil, refrigerants, cachous and gargles.
As described above, the term foods and drinks as used throughout the
SPECIFICATION means all foods and drinks in general, favorites, feeds, pet
foods, cosmetics, drugs, medicines and all products which used orally, as well
as sweetener, wherein the aldosylfructoside is used.
Any method can be employed as far as the aldosylfructoside is admixed in
foods and drinks in the steps prior to final processing, for example mixing,
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kneading, soaking, scattering, applying and injecting. An aldosylfructoside
content of about 1 % or more per foods and drinks d.s.b. is required when only
inhibition of cariogenicity is desired.
EXPERIMENTs below describe the preparations and characteristics of
aldosylfructosides.
26
EXPERIMENT
Preparation of levansucrase
1-1. Levansucrase of BaciZZus
Sixty liters of a liquid medium, consistina of 3 w/v % defatted soybean,
2 w/v % glucose, 4 w/v % sucrose, 0.6 w/v % (NH4)2HP04, 0.03 w/v % MgS04-7H20,
0.02 w/v % KCl, 0.02 w/v % calsium acetate, 0.001 w/v % MnS04 4H20 and water,
was adjusted to pH 7.0, sterilized at 120C for 20 minutes, inoculated with
BaciZZus subtiZis ATCC 6051 after cooling, and was cultured at 37C for 3 days
under agitating under aerobic conditions. After completion of the cultivation,
the culture broth was centrifuged to obtain a supernatant. Then the supernatant
was added with equivolume of cold ethanol, and the formed precipitate was
centrifuged, collected, dissolved in a 20 mM acetate buffer containing 1 mM
calsium chloride, pH 5.0, and dialyzed against a fresh buffer of the same
composition overnight. The resultant was centrifuged and the obtained super-
natant was applied on a DEAE-cellulose-packed column to adsorb the levansucrase,
and the column was washed with a fresh buffer of the same composition. The
adsorbed enzyme was eluted with a fresh buffer of the same composition except
that it cdntained 1 M NaCl additionally. The eluate was saturated to 90 %
saturation with ammonium sulfate and the formed precipitate was centrifuged,
collected and dissolved in 500 ml of the same buffer. The levansucrase
activity of the solution was about 120 units per ml.
1-2. Levansucrase of Aerobacter
Fifty liters of a liquid medium, consisting of 0.2 w/v % pepton, 1 w/v %
sucrose, 0.7 w/v % K2HPO4, 0.3 w/v % KH2PO4, 0.05 w/v % MgSO4 7H20, 0.05 w/v %
KCl, 0.001 w/v % FeSO4 7H20 and water, was sterilized at 120C for 20 minutes,
and inoculated with Aerobacter Zevc~nicurn ATCC 15552, and the mixture was
cultured at 30~C for 3 days under agitating under aerobic conditions. The
culture broth was treated similarly as described in EXPERIMENT 1-1 and 600 ml
of a levansucrase solution was obtained. The activity of the solution was
about 150 units per ml.
EXPERIMENT 2
Preparation of aldosyl fructosi de
To a substrate solution, pH 6.0, containing 0.1 M sucrose as donor and
0.5 M of a member of a group comprising L-arabinose, D-xylose, D-mannose,
D-galactose, maltose, isomaltose, lactose, cellobiose and maltotriose, was
added a levansucrase, 2 units per 9 sucrose, prepared by the method as described
in EXPERIMENT 1-1, and the resulting solution was incubated at 40C for 44
hours to effect the enzymatic transfructosylation reaction.
Analysis of the reaction mixtures according to the oligosaccharide map
method described by J.H. Pazur and S. Okada, "The Journal of Biological
Chemistry ', vol.241, pp.4146-4151 (1966), demonstrated in each case the
transfer of the fructose residue of sucrose to the reducing group of acceptor
aldose and formation of corresponding non-reducing aldosylfructoside;
arabinosyl fructosi de, xylosylfructoside, mannosyl fructosi de, galactosyl fructoside,
g _
26
maltosylfructoside, isomaltosylfructoside, lactosylfructoside, cellobiosyl-
fructoside and maltotriosylfructoside.
Isolation of the aldosylfructosides from the reaction mixtures was
performed by conventional method with activated carbon-packed column: passing
the reaction ~ixture through the column to adsorb all the sugars, eluting and
fractiona~ing the adsorbed sugars with aqueous alcohol on concentration
gradient, and then concentrating and drying the eluate containing aldosyl-
fructoside into powder.
Hydrolysis of the aldosylfructosides by a commercial yeast ~-fructo-
furanosidase (E.C. 3.2.1.26) demonstrated that every aldosylfructoside was
hydrolyzed into fructose and the starting aldose. Therefore, it was shown
that the present aldosylfructosides were aldosyl-~-fructofuranosides. The
yields of the respective aldosylfructosides of high purity were about 15 %
on a mole basis of material aldoses. The aldosylfructosides were mildly
sweet.
EXPERIMENT 3
Low-cariogenic and anti-caries properties
of aldosylfructoside
In this EXPERIMENT with the aldosylfructosides prepared by the method
as described in EXPERIMENT 2, the formation of lactic acid and water-insoluble
glucan by an oral bacterium was determined.
-- 10 --
3-1. Formation of lactic acid
1.8 ml Aliquots of a mixture, containina a 0.1 M phosphate buffer, pH 6.8,
5 mM MgCl2 and a cell suspension of Streptococc~s mutans 6715, about 2.5 mg
d.s.b., were shaken at 35~C for 5 minutes and the reaction was started by an
addition of 0.2 ml of a 0.1 M aqueous aldosylfructoside solution to the
mixture aliquots, and 20 minutes later, was stopped by an addition of 0.2 ml of
a ~5 w/v ~ metaphosphoric acid soluiion. Then the reaction mixture aliquots
were centrifuged and the amounts of the lactic acid formed in the supernatants
were assayed according to the lactate dehydrogenase method. Control experiment
was carried out similarly, except that the aldosylfructoside was replaced by
sucrose. The results are shown in the TABLE, wherein the amounts of the formed
lactic acid are expressed in percentages of that in the control.
3-2. Formation of water-insoluble glucan
A commercial heart infusion medium containing bovine heart extract,
pepton and NaCl was dissolved to give a concentration of about 2.5 w/v %, and
added with respective aldosylfructosides prepared by the method as decsribed
in EXPERIMENT 2 to give aldosylfructoside concentrations of about 2 w/v %.
Streptococcus mutons 6715 was inoculated in 4 ml of the above mixtures and
the resulting mixtures were incubated at 37C for 16 hours. After cultivation,
the cultures were centrifuged. The formed precipitates were added respectively
with 4 ml of a 0.5 N NaOH, and incubated at 37C for an additional one hour
to dissolve the water-insoluble glucan. The resulting mixtures were
centri~fuged again and the amounts of the water-insoluble glucan formed in the
supernatants were assayed by the phenol-sulfuric acid method. Control
11'~1;~;;~6
experiment was carried out similarly, except that the aldosylfructoside was
replaced by sucrose. The results are shown in the TABLE, wherein the amounts
of the formed water-insoluble glucan are expressed in percentages of that in
the control.
3-3. Inhibition of pH-decrease and formation
of water-insoluble glucan from sucrose
Streptococcus mutans 6715 was inoculated similarly as in the EXPERIMENT
3-2 at 37C for 16 hours on a medium in which 80 % of the aldosylfructosides
were replaced by sucrose. The pH-levels of the mixtures were monitored with
a pH-meter and the amounts of the formed water-insoluble glucan were assayed
similarly as described in EXPERIMENT 3-2. Control experiment was carried out
similarly, except that sucrose was used in the amount of 2 w/v % and the
aldosylfructosides were omitted. The results are shown in the TABLE, wherein
the amounts of the formed water-insoluble glucan are expressed in percentages
of that in the control.
As obvious from the results shown in the TABLE, the results of EXPERIMENTs
3-1 and 3-2 demonstrated that aldosylfructosides led to much less formation of
lactic acid and water-insoluble glucan than the control, and the results of
EXPERIMENT 3-3 demonstrated that use of the aldosylfructoside led to extreme
inhibition on formation of water-insoluble glucan and pH-decrease from sucrose.
Thus, from the above-described results, it can be concluded that aldosylfructosides
are suitable as a low-cariogenic and/or anti-caries sweetener.
Several embodiments according to the present invention are described below.
- 12 -
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- 13 -
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E X A M P L E
EXAMPLE 1. Sweetener
A solution prepared by dissolving 3 kg of sucrose and 1 kg of xylose in
10 1 of water was added with a levansucrase, 5 units per 9 sucrose, prepared
by the method as described in EXPERIMENT 1-1, and incubated at 40C and pH 6.0
for 16 hours to effect the enzymatic transfructosylation reaction. Then the
enzyme was inactivated by heating and the reaction mixture was filtrated. The
filtrate was decolorized with activated carbon and deionized with ion exchangersof H-fGrm and OH-form according to conventional methods, and concentrated to
give a syrup having a water content of about 20 w/w %, relatively low viscosity
and high sweetness. The yield of the syrup sw_etener was about 95 % against
material sugars d.s.b.
Because the syrup, xylosylfructoside content about 30 w/w % d.s.b.,
inhibits extremely the occurrence of dental caries when used alone and also
in mixtures with sucrose, it is a superior low-cariogenic and/or anti-caries
sweetener.
EXAMPLE 2. Sweetener
A solution prepared by dissolving 40 kg of sucrose and 20 kg of maltose in
100 1 of water was added with a levansucrase, 2 units per 9 sucrose, prepared
by the method as described in EXPERIFl~NT 1-1, and incubated at 40C and pH 6.0
for 44 hours to effect the reaction. The reaction mixture was purified and
-- 14 --
concentrated similarly as described in EXAMPLE 1 to give a water content of
about 30 w/w %, and then spray-dried into white powder having a relatively
high sweetness. The yield was about 90 % against material sugars d.s.b.
The sweetener, maltosylfructoside content about 30 % d.s.b., is feasible
as a low-cariogenic sweetener.
EXAMPLE 3. Sweetener
A solution prepared by dissolving 1 kg of sucrose and 5 kg of a high maltose
syrup, water content 25 w/w % and D.E. about 60, in 7 1 of water was added with
a levansucrase, 10 units per 9 sucrose, prepared by the method as described
in EXPERIMENT 1-2, and incubated at 35C and pH 5.5 for 14 hours to effect the
enzymatic reaction. Then the reaction mixture was purified and concentrated
similarly as described in EXAMPLE 1 to give a syrup having a relatively high
sweetness and a water content of about 20 w/w %. The yield was about 93 %
against material sugars d.s.b.
The syrup, containing about 10 % of aldosylfructosides excluding sucrose
d.s.b., is suitable as a low-cariogenic sweetener and for imparting a proper
moisture retension capacity and gloss to foods and drinks.
EXAMPLE 4. Sweetener
A solution prepared by dissolving 1 kg of sucrose and 2 kg of a partially-
hydrolyzed powder dextran, D.E. about 30, in 4 1 of water was added with a
levansucrase, 2 units per 9 sucrose, prepared by the method as described in
- 15 -
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1-2, and incubated at 35C and pH 5.5 for 40 hours to effect the enzymatic
reaction. The reaction mixture was purified and concentrated similarly as
described in EXAMPLE 1 to give a syrup sweetener having a water content of
about 20 w/w % and a moderate sweetness. The yield was about 96 ~0 against
starting materials d.s.b.
Because the syrup, the content of aldosylfructosides excluding sucrose
about 25 % d.s.b., inhibits extremely the occurrence of dental caries when
used alone or in mixtures with sucrose, it is an excellent low-cariogenic
and/or anti-caries sweetener. In addition, the sweetener is suitable for
imparting a proper sweetness, moisture retension capacity and gloss to foods
and drinks.
EXAMPLE 5. Sweetener
A solution was prepared by dissolving 50 kg of sucrose and 10 kg of lactose
in 70 1 of water. The solution was added with a levansucrase, 1 unit per 9
sucrose, prepared by the method as described in EXPERIMENT 1-2, incubated at
40C and pH 6.0 for 40 hours to effect the enzymatic reaction and then
incubated at 60~C for an additional 5 hours after addition of a commercial
glucose isomerase, 20 units per 9 sucrose. The reaction mixture was purified
and concentrated similarly as described in EXAMPLE 2, and then spray-dried
to give a powder sweetener having a relatively high sweetness. The yield was
about 92 % against material sugars d.s.b.
The powder product, containing about 20 % of lactosylfructoside d.s.b., is
suitable as a low-cariogenic sweetener.
- 16 -
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EXAMPLE 6. Sweetener
A solution prepared by dissolving 2 kg of raffinose and 1 kg of a powder
maltodextrin, D.E. about 20, in 4 1 of water was added with a levansucrase,
3 units per 9 raffinose, prepared by the method as described in EXPERIMENT
1-1, and incubated at 40C and pH 6.0 for 20 hours to effect the enzymatic
reaction. Then the reaction mixture was purified and concentrated similarly
as described in EXAMPLE 1 to give a syrup sweetener having a low sweetness,
high viscosity and water content of about 20 w/w ~. The yield was about 94 %
against starting materials d.s.b.
The syrup thus obtained, the content of aldosylfructosides excluding
raffinose about 25 % d.s.b., is suitable as a low-cariogenic sweetener and
can be used to impart a proper viscosity, moisture retension capacity and gloss
to foods including drinks.
EXAMPLE 7. Sweetener
A syrup sweetener mixture was prepared by dissolving 250 9 of a powder
sweetener as prepared by the method describcd in EXAMPLE 2 in 1 kg of a
hydrogenated maltose syrup, water content about 25 w/w %.
The mixture has the same sweetness as sucrose, and therefore is suitable
as a diet sweetener for diabetics and obeses as well as a low-cariogenic
sweetener. Also, the sweetener offers an advantage that foods can be prepared
with much less browning when the sweetener is used because it tolerates
heating and is thus less liable to colorizing foods. In addition, the
- 17 -
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the sweetener is also suitable for imparting a sufficient moisture retension
capacity and gloss to foods including drinks.
EXAMPLE 8. Hard candy
Ten kg of a syrup prepared by the method as described in EXAMPLE 7 was
heated and evaporated under reduced pressure to a moisture content of below
2 w/w %, mixed with 100 9 of citric acid, small amounts of a lemon flavour and
a coloring matter and shaped into hard candy according to conventional method.
The hard candy is low-cariogenic.
EXAMPLE 9. Chewing gum
Two kg of a gum base was heated and softened, and mixed with 7 kg of a
powder sweetener prepared by the method as described in EXAMPLE 5, small
amounts of peppermint and coloring matter. Then the mixture was kneaded with a
roller and shaped into chewing gums according to conventional method.
The chewing gum has a good taste and texture, and low-cariogenicity.
EXAMPLE 10. Chocolate
Forty kg of cacao paste, 10 kg of cacao butter, 15 kg of a powder sweetener
prepared by the method as described in EXAMPLE 2 and 20 kg of a whole milk
were mixed and then passed through a refiner to reduce the solid particles.
Then the mixture was added with 500 9 of lecithin and kneaded at 50~C for 2
- 18 -
..
11'~ 6
dadys in a conche. The resulting mixture was moulded and solidified according
to conventional method.
The low-cariogenic chocolate thus obtained is less liable to fat and
sugar blooms, and also very tasty and appealing to the palate.
EXAMPLE 1l; Lactic acid drink
Ten kg of skim milk was pasteurized by heating at 80C for 20 minutes and
cooled to 40C. The milk was then added with 300 9 of a starter and fermented
at a temperature of about 35 to 37C for 10 hours. The obtained mixture was
homogenized, added with 7 kg of a syrup prepared by the method as described in
EXAMPLE 3, and pasteurized by heating at a temperature of about 60 to 65C
while suppressing decomposition of the aldosylfructoside contents. The mixture
was mixed with a small amount of flavour and bottled after cooling.
The drink is suitable as a low-cariogenic drink, and its sweetness and
flavour are compatible with its sour taste.
EXAMPLE 12. Tsukudani (Japanese style preserved food boiled down in soy)
After removing sand from 250 9 of tangle, the tangle was treated with an
acid, cut into small squares according to conventional method and soaked in a
solution comprising 212 ml of soy, 318 ml of amino acid solution and 100 9 of
a syrup prepared by the method as described in EXAMPLE 4. The mixture was
added additionally with 12 9 of sodim glutamate, 8 9 of caramel and 21 ml of
Mirin (sweet Sake) while boiling the mixture. Then the mixture was boiled down
19
~ 2 6
to obtain Tsukudani.
The produc~ was an appetizing and appealing Tsukudani in colour and gloss
as well as in flavour.
EXAMPLE 13. Pickled scallion-
Five kg of fresh scallions were soaked in 2.5 1 of a 20 w/v ~ saline
so1ution for 3 weeks according to conventional method and the solution was
drained off. The salted scallions were pickled for one month in an acetic acid
solution containing 80 9 of sodium chloride, 80 ml of glacial acetic acid and
2.0 1 of water. The pickled scallions thus obtained were then pickled in a fresh
pickle solution consisting of 800 ml of vinegar, 200 ml of Mirin, 0.5 9 of
stevioside, 10 9 of red pepper and 150 9 of a sweetener prepared by the method
as described in EXAMPLE 6 for an additional 10 days to obtain tasty pickled
scallions.
EXAMPLE 14. Tablet
A 50 g of aspirin was admixed homogenously with 4 9 of cornstarch and 14 g
of a powder sweetener prepared by the method as described in EXAMPLE 2. A
tabletting machine equipped with a pestle having a diameter of 12 mm and a
curvature of 20 R was used to form each tablets, having a weight of 680 mg, a
thickness of 5.25 mm and a hardness of 8 + 1 kg.
The tablets are less liable to crack and deformation during long period
of storage and intaken easily because of their pleasant sweetness.
- 20 -
EXAMPLE 15. Tooth paste
The below-described materials were mixed according to conventional method
to prepare a tooth paste.
Formulation
Dipotassium hydrogenphosphate 45 %
Pullulan 2.95 %
Sodium lauryl sulfate 1.5 %
Glycerin 20 %
Polyoxyethylene sorbitan laurate 0.5 %
Antiseptic a~ent 0.05 %
A liquid sweetener prepared by the 18 %
method as described in EXAMPLE 1
Water 12 %
The tooth paste is suitable for children owing to its appropriate
sweetness.
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