(19)
(11)EP 3 524 065 A1

(12)EUROPEAN PATENT APPLICATION
published in accordance with Art. 153(4) EPC

(43)Date of publication:
14.08.2019 Bulletin 2019/33

(21)Application number: 17859376.0

(22)Date of filing:  07.09.2017
(51)Int. Cl.: 
A23L 27/30  (2016.01)
(86)International application number:
PCT/KR2017/009788
(87)International publication number:
WO 2019/050062 (14.03.2019 Gazette  2019/11)
(84)Designated Contracting States:
AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR
Designated Extension States:
BA ME
Designated Validation States:
MA MD

(30)Priority: 05.09.2017 KR 20170113392

(71)Applicants:
  • Kim, Kyung-Jae
    Seoul 06362 (KR)
  • DAEPYUNG CO., LTD.
    Gyeongsangbuk-do 37112 (KR)

(72)Inventors:
  • KIM, Kyung-Jae
    Sangju-si Gyeongsangbuk-do 37112 (KR)
  • BAE, Seong-Woo
    Sejong 30101 (KR)
  • KIM, Rae-Kyoung
    Sangju-si Gyeongsangbuk-do 37168 (KR)
  • KIM, Dong-Hwan
    Yecheon-gun Gyeongsangbuk-do 36865 (KR)

(74)Representative: Gulde & Partner 
Patent- und Rechtsanwaltskanzlei mbB Wallstraße 58/59
10179 Berlin
10179 Berlin (DE)

  


(54)SWEETENER CONTAINING ENZYME-TREATED STEVIA COMPOSITION AND HAVING IMPROVED SWEETNESS


(57) This invention relates to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, including 90 wt% or more of steviol glycoside, wherein only glycosylation is carried out using cyclodextrin as a glycosylation material of a stevia extract (steviol glycoside), without a purification process using an existing porous adsorbent resin (aromatic, styrene type), to thus produce enzymatically modified stevia, which can be utilized as an ingredient and a reagent for sweeteners, flavor enhancers and flavor modifiers for a variety of confections, drinks (including alcoholic beverages), foods and food products, thereby providing an enzymatically modified stevia sweetener and products thereof.




Description

Technical Field



[0001] The present invention relates to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, and more particularly to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, which includes 90 wt% or more of steviol glycoside.

Background Art



[0002] Sugar has traditionally been widely used as a sweetener for food. In particular, a large amount of sugar is used for coffee drinks, including canned coffee, or soft drinks, such as carbonated drinks, and the like. However, there is a recent tendency to reduce the amount of sugar, which causes obesity, diabetes, and tooth decay, or to use a sweetener having high sweetness instead of sugar, due to the trends towards improved health and low calorie consumption. Such sweeteners having high sweetness are representatively exemplified by a stevia sweetener extracted from stevia, a perennial plant of Asteraceae, originating in Paraguay, South American. Worldwide consumption of stevia sweetener is 30% in North America, 20% in Korea, 15% in Japan, 20% in China, and 15% in other countries. The stevia sweetener may be largely classified into two types, namely a stevia extract (steviol glycoside), which is prepared through extraction and purification from plants, and enzymatically modified stevia, which is prepared by adding the stevia extract with glucose using an enzyme and dextrin prepared from starch.

[0003] In the stevia sweetener consumed in Korea, enzymatically modified stevia (named under Food Additive Code) accounts for about 95% or more based on the total amount thereof. Among stevia sweeteners, enzymatically modified stevia is advantageous in that ① it has sweetness quality close to sugar and no bitter taste, and has substantially zero calories because of sweetness as high as 100 to 250 times that of sugar; ② it is resistant to heat and acids, and thus changes less in sweetness during processing and preservation; ③ it is difficult for microorganisms to use as a nutrient source, and is substantially non-carious in the oral cavity; ④ it does not cause a Maillard reaction, and is not readily browned in food processing; ⑤ it reduces a pickled taste; ⑥ it reduces acidity; ⑦ the resultant decrease in freezing point is low; ⑧ it does not increase permeation pressure; ⑨ it has a synergistic effect with other sweeteners, which is effective at reducing sweetener costs; and ⑩ it has a refreshing sweetness quality and alleviates the thick taste of a saccharide sweetener.

[0004] However, despite the above advantages and the improvement of sweetness quality by an enzyme reaction and a purification process in a stevia leaf extract, enzymatically modified stevia is disadvantageous in that the increase in sweetness is slow compared to other saccharide sweeteners (sugar, fructose, etc.), and a sweet aftertaste remains relatively long, and thus the resulting sweetness becomes poor. Furthermore, apart from sweetness, stevioside, which is abundant in the stevia sweetener, has drawbacks in which the aftertaste includes a distinctive astringent taste or bitter taste, and is thus often unsuitable for use in coffee drinks, soft drinks, and alcoholic beverages.

[0005] Hence, methods of subjecting steviol glycoside composed mainly of rebaudioside A to α-addition with glucose are proposed, in which, during the enzyme reaction, long-chain glucose is formed from glucose added to rebaudioside A, and sweetness of the sweetener containing α-glucosyl rebaudioside A thus obtained is decreased somewhat compared to rebaudioside A. In particular, there is a problem in that the sweet aftertaste remains, thus resulting in unpleasant or harsh sweetness.

[0006] Accordingly, with the goal of solving such problems, thorough research into improvements in the sweetness quality of enzymatically modified stevia has been carried out, and the present inventors have thus ascertained a method of easily preparing an enzymatically modified stevia composition, which is superior in sweetness quality compared to existing methods, thus culminating in the present invention.

[Citation List]


[Patent Literature]



[0007] 

(Patent Document 1) Korean Patent No. 10-1535427 (Title: Method of preparing enzymatically modified stevia sweetener having superior sweetness quality, Applicant: Daepyung Co. Ltd., Registration Date: July 03, 2015)

(Patent Document 2) Korean Patent No. 10-1531202 (Title: Improvement in sweetness quality of stevia extract, Applicant: San-Ei Gen F.F.I. Inc., Registration Date: June 18, 2015)

(Patent Document 3) Korean Patent No. 10-0888694 (Title: Method of preparing enzymatically modified stevia having superior sweetness quality, Applicant: Daepyung Co. Ltd., Registration Date: March 06, 2009)

(Patent Document 4) Korean Patent No. 10-0851610 (Title: Sweetener and Method of preparing the same, Applicant: DIC Corporation, Registration Date: August 05, 2008)


Disclosure


Technical Problem



[0008] Accordingly, the present invention is intended to provide a sweetener containing an enzymatically modified stevia composition having improved sweetness quality. Specifically, the present invention is intended to provide a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, comprising 90 wt% or more of steviol glycoside. A conventional enzymatically modified stevia composition prepared by subjecting a stevia extract or steviol glycoside to glycosylation through enzymatic modification is reduced in bitter taste compared to before enzymatic modification, but is disadvantageous because the remaining sweet aftertaste becomes intense with an increase in the number of glycosyl groups that are attached to steviol glycoside including rebaudioside A. However, in the present invention, a method of maximally increasing the amount of rebaudioside A having one glycosyl group attached thereto by recrystallizing the enzymatically modified stevia composition in the presence of an alcohol after enzymatic modification is devised, thereby enabling the production of an enzymatically modified stevia composition having remarkably improved sweetness quality.

Technical Solution



[0009] The present invention provides a sweetener, satisfying the following Relation (1).



[0010] Here, RA represents the proportion (%) of non-glycosylated rebaudioside A in total rebaudioside A, RAG1 represents the proportion (%) of rebaudioside A having one glycosyl group attached thereto, and RAG2 represents the proportion (%) of rebaudioside A having two glycosyl groups attached thereto.

[0011] The sweetener preferably satisfies the following Relation (2).



[0012] Here, TRA represents the proportion (%) of total rebaudioside A in total steviol glycoside.

[0013] Also, the sweetener satisfies the following Relation (3).



[0014] More preferably, the sweetener satisfies all of Relations (1), (2) and (3).

[0015] The sweetener contains 90 wt% or more of steviol glycoside.

[0016] In addition, the present invention provides a method of preparing a sweetener containing an enzymatically modified stevia composition. The method of the present invention includes a crystallization process using an alcohol, which is not applied in a conventional method of preparing an enzymatically modified stevia composition, thereby producing a sweetener satisfying Relation (1), (2) or (3). In particular, compared to an enzymatically modified stevia composition prepared by the conventional method, an enzymatically modified stevia composition, in which the amount of rebaudioside A having one glycosyl group attached thereto is maximized, may be prepared. The enzymatically modified stevia composition thus prepared is remarkably decreased in the remaining sweet aftertaste, and may thus function as a sweetener having improved sweetness quality.

[0017] The preparation method of the invention preferably includes a first step of mixing steviol glycoside containing 80 wt% or more of non-glycosylated rebaudioside A with beta-cyclodextrin at a weight ratio of 1:1∼3 to give a mixture which is then dissolved in water in an amount two to four times the total raw material weight and is adjusted to a pH of 5.0 ∼ 6.0, 60 ∼ 80°C and 20 ∼ 50 Brix; a second step of adding 0.1 ∼ 3 parts by weight of cyclodextrin glucanotransferase, based on 100 parts by weight of the steviol glycoside used as the raw material in the first step, and carrying out a primary enzyme reaction for 24 ∼ 50 hr; a third step of adding 0.5 ∼ 2 parts by weight of glucoamylase, based on 100 parts by weight of the steviol glycoside used as the raw material in the first step, to the reaction product obtained through the primary enzyme reaction, under conditions of a pH of 4.0 ∼ 5.0 and a temperature of 55 ∼ 65°C, and carrying out a secondary enzyme reaction for 1 ∼ 3 hr; a fourth step of warming the reaction product obtained through the secondary enzyme reaction to 85 ∼ 95°C for 1 ∼ 3 hr to thus deactivate the enzyme, and performing filtration, separation, concentration and drying, followed by crystallization with stirring for 2 ∼ 3 hr in the presence of an alcohol; and a fifth step of subjecting the crystallized product obtained in the fourth step to filtration, washing, concentration, sterilization and drying.

[0018] The enzymatically modified stevia composition thus obtained contains a total steviol glycoside content of 90 ∼ 99 wt%, and the proportion of total rebaudioside A (including both unreacted rebaudioside A having no glycosyl group + glycosylated rebaudioside A) in the total steviol glycoside is 80 wt% or more, and preferably 80 ∼ 99 wt%.

[0019] The total raw material weight in the first step designates the total weight of steviol glycoside and beta-cyclodextrin.

[0020] The total rebaudioside A of the composition comprises 10 ∼ 25% of unreacted rebaudioside A having no glycosyl group, 60 ∼ 85% of rebaudioside A having one glycosyl group, 2 ∼ 10% of rebaudioside A having two glycosyl groups, and 0 ∼ 10% of the remainder. The remainder may include rebaudioside A having three or more glycosyl groups. In the method of preparing the composition according to the present invention, the yield may amount to 60% or more based on the steviol glycoside used as the raw material.

[0021] Here, steviol glycoside used as the raw material is prepared in a manner in which a stevia extract containing 40 ∼ 60 wt% of rebaudioside A is recrystallized with methanol or ethanol and filtered to give steviol glycoside containing 80 wt% or more, and preferably 90 wt% or more of non-glycosylated rebaudioside A.

[0022] When steviol glycoside and beta-cyclodextrin are mixed in the first step, beta-cyclodextrin in crystal form may be used.

[0023] In the method of preparing the sweetener of the present invention, the filtration and separation in the fourth step may be performed through diatomite filtration and then ultrafiltration. The fourth step may further include purifying impurities using an adsorbent resin after the filtration.

[0024] The alcohol used in the fourth step during the preparation method may be ethanol or methanol, or alternatively may be an 85 ∼ 95% (v/v) alcohol aqueous solution.

[0025] The concentration in the fourth step or fifth step during the preparation method may be performed through concentration under reduced pressure or reverse osmosis concentration.

[0026] The filtration and washing in the fifth step during the preparation method may be performed through centrifugal filtration and then alcohol washing, and the sterilization thereof may be conducted through UHT sterilization (ultrahigh-temperature sterilization). Here, the drying in the fourth step or fifth step may be performed through a process selected from among spray drying, hot air drying and freeze-drying. The alcohol used for the washing in the fifth step is preferably the same as the alcohol used in the crystallization process.

[0027] In the present invention, steviol glycoside used as the raw material for the enzymatically modified stevia composition contains a steviol glycoside ingredient represented by Chemical Formula 1 below and shown in Table 1 below.

[Table 1]
CompoundR1R2MW
Stevioside Glc(β)- Glc(β1-2)-Glc(β)- 804.9
Rebaudioside A Gic(β)- Glc(β1-2)-Glc(β)-Glc(β1-3) ┘ 967.0
Rebaudioside B H- Glc(β1-2)-Glc(β)-Glc(β1-3) ┘ 804.9
Rebaudioside C Glc(β)- Rha(α1-2)-Glc(β)-Glc(β1-3) ┘ 951.0
Rebaudioside D Glc(β1-2)-Glc(β)- Glc(β1-2)-Glc(β)-Glc(β1-3) ┘ 1129.2
Rebaudioside F Glc(β)- Xyl(β1-2)-Glc(β)-Glc(β1-3) ┘ 937.0
Steviolbioside H- Glc(β1-2)-Glc(β)- 642.7
Dulcoside A Glc(β)- Rha(α1-2-)-Glc(β)- 788.9
Rubusoside Glc(β)- Glc(β)- 642.7
Glc:D-glucose, Rha:L-rhamnose, Xyl:D-xylose


[0028] The above steviol glycoside may be steviol glycoside containing, among steviol glycoside ingredients, non-glycosylated rebaudioside A in an amount of 80 wt% or more, and preferably 90 wt% or more. The non-glycosylated rebaudioside A may be contained in an amount up to 99 wt% in the steviol glycoside.

[0029] According to the present invention, the rebaudioside A may be enzymatically modified, thereby obtaining an enzymatically modified stevia composition in which the amount of glycosyl-group-attached rebaudioside A, especially rebaudioside A having one glycosyl group attached thereto, is maximized.

[0030] In the present invention, the sweetener containing the enzymatically modified stevia composition thus prepared may be used as a food and a food additive, and thus it is possible to provide a food composition including the above sweetener.

[0031] In addition, the food and food additive may include drinks including coffee drinks, soft drinks, juice drinks, powder drinks, dairy products and alcoholic beverages, candy or confectionery.

[0032] As described above, the sweetener having an improved sweetness quality obtained by the preparation method of the present invention may be used alone or in combination with a low-calorie sweetener, the sweetness of which is lower than that of sugar, such as sorbitol, maltitol, reduced starch syrup, xylitol, trehalose, erythritol, and the like, and particularly may impart more intense sweetness without harming the characteristics of the sweetener used therewith, and may thus be made into a high-quality low-calorie sweetener formulation.

[0033] Also, the dry product of the sweetener obtained by the preparation method of the present invention is a powder that shows a color ranging from white to light yellow and has no odor or a slight characteristic odor. Thus, the dry product of the sweetener may be used alone or in combination with, as a diluent, a saccharide sweetener, such as sugar, fructose, glucose, lactose, isomerized sugar, starch syrup, and the like. Furthermore, it may be appropriately used in combination with a non-saccharide sweetener having high sweetness, such as a licorice extract, saccharin, aspartame, acesulfame potassium, sucralose, and the like.

[0034] For example, a sweetener, comprising the sweetener of the present invention, starch, dextrin and additional sugar, which are mixed together, may be provided, and the additional sugar may be selected from the group consisting of sorbitol, maltitol, xylitol, trehalose, erythritol, sugar, fructose, glucose, lactose, isomerized sugar, starch syrup, licorice extract, saccharin, aspartame, acesulfame potassium and sucralose.

Advantageous Effects



[0035] The present invention pertains to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, comprising 90 wt% or more of steviol glycoside, wherein only glycosylation is carried out using cyclodextrin as a glycosylation material of a stevia extract (steviol glycoside), without a purification process using an existing porous adsorbent resin (aromatic, styrene type), thus producing enzymatically modified stevia, which can be utilized as an ingredient and a reagent for sweeteners, flavor enhancers and flavor modifiers for a variety of confections, drinks (including alcoholic beverages), foods and food products, thereby providing an enzymatically modified stevia sweetener and products thereof. Meanwhile, the present inventors have continued to develop techniques for preparing an enzymatically modified stevia sweetener as disclosed in Korean Patent Nos. 10-1535427 and 10-0888694, making it possible to prepare a stevia composition having remarkably improved sweetness quality with high total steviol glycoside content by further subdividing the enzymatic modification process compared to existing preparation methods.

Description of Drawings



[0036] 

FIG. 1 is a flowchart showing the process of preparing a sweetener containing an enzymatically modified stevia composition according to the present invention; and

FIG. 2 shows the chemical formula of rebaudioside A, in which a glycosyl group may be attached to the hydroxyl group thereof.


Best Mode



[0037] A better understanding of the present invention will be given through the following examples. However, the present invention is not limited to the examples, and may be embodied in other forms, and is provided in order to sufficiently transfer the spirit of the present invention to those skilled in the art such that the contents presented therein will be thorough and complete.

<Example 1. Preparation of enzymatically modified stevia composition i>



[0038] An enzymatically modified stevia composition was prepared as follows. Here, intermediate products (numerical indication) and a final product were measured for glycosylation rate.

[0039] Specifically, a stevia extract containing 90 wt% of RA (non-glycosylated rebaudioside A) and beta-cyclodextrin were mixed at a weight ratio of 1:2, dissolved in water in an amount three times the total raw material weight thereof, and adjusted to pH 5.5, 70°C, and 30 Brix. For primary enzyme reaction, CGTase (cyclodextrin glucanotransferase) was added such that the amount thereof was 1.6 g based on 100 g of the stevia extract, and was allowed to react1) for 40 hr.

[0040] Next, for secondary enzyme reaction, glucoamylase was added such that the amount thereof was 0.8 g based on 100 g of the stevia extract under conditions of pH 4.5 and 58°C and was allowed to react2) for 1 hr 40 min, followed by enzyme deactivation at 90°C. The reaction product, in which the enzyme was deactivated, was filtered with diatomite, subjected to membrane separation3) through ultrafiltration, followed by concentration under reduced pressure and then spray drying4), after which the resulting dry product was dissolved at a maximum of 60°C in a 92% (v/v) ethanol aqueous solution in a volume three times the weight thereof, cooled to 45°C, and crystallized with stirring for 2 ∼ 3 hr. Thereafter, centrifugal filtration, washing5) with a 92% (v/v) ethanol aqueous solution, concentration under reduced pressure, UHT sterilization (ultrahigh-temperature sterilization) and then spray drying6) were performed. In these processes, the compositions obtained in respective steps (superscript indication) were measured for RA glycosylation rate, total rebaudioside A proportion in total steviol glycoside, and the proportion of each RA ingredient in the total rebaudioside A. The results are shown in Table 2 below.

[0041] In Table 2 below, RAG1 to RAG5 represent glycosylated rebaudioside A, individual numerals showing the number of attached glycosyl groups. Specifically, RAG1 means that one glycosyl group is attached to rebaudioside A, and RAG5 means that five glycosyl groups are attached to rebaudioside A.
[Table 2]
ProcessRA Glycosylation rate (%)Total RA proportion in reaction product (%)Each RA proportion in reaction productYield (%)Total steviol glycoside content (%) in reaction product
RA (%)RAG1 (%)RAG2 (%)RAG3 (%)RAG4 (%)RAG3 (%)RAG6 (%)
1) 88.6 94.23 11.4 15.6 16.2 16.3 15.9 13.8 10.8 - -
2) 73.2 87.86 26.8 65.7 7.5 - - - - - -
3) 73.7 87.8 26.3 65.6 8.1 - - - - - -
4) 73.9 86.9 26.1 65.8 8.1 - - - - 135.1 -
5) 82.2 92.0 17.8 75.1 7.1 - - - - 74.7 -
6) 81. 8 92.0 18.5 73.7 7.8 - - - - 66.0 95.7


[0042] Here, rebaudioside A content analysis (RA and RAG1∼G6 proportion analysis) was performed through HPLC (high performance liquid chromatography) under the following conditions.
[Table 3]
Instrument WATERS 2695 Separations Module
Detection WATERS Detector (210nm), Waters 2487 Dual λ Absorbance Detector Lamp
Mobile Phase Acetonitrile:Water = 70:30
Column Amino group-bonded silica gel - TOSOH TSKgel Amide-80 or equivalents thereto (5 µm, 4.6 mm x 25 cm)
Flow rate 0.8 ml/min
Temperature 30°C
Injection Volume 20 µL








[0043] In the above equations, Area% is determined by measuring the area of an HPLC peak of each of the RA ingredients.

[0044] The total steviol glycoside content was determined by combining steviol glycoside content (%) after glucoamylase treatment of the adsorbed enzymatically modified stevia in accordance with ┌steviol glycoside┘ assay of enzymatically modified stevia assay with the amount (%) of α-glucosyl residue isolated after glucoamylase treatment. The operating conditions of an analyzer for confirming the amount of steviol glycoside are as follows.
[Table 4]
Detector UV absorption spectrometer (measurement wavelength 210 nm)
Column For liquid chromatography, octadecylsilylated silica gel filler 5 µm, inner diameter 4.6 mm, length 250 mm, stainless steel column
Column Temperature 40°C
Mobile phase Phosphate buffer (0.01 mol/L, pH 2.6)/acetonitrile mixed solution (17:8)
Flow rate 1.0 ml/min

<Example 2. Preparation of enzymatically modified stevia composition ii>



[0045] An enzymatically modified stevia composition was prepared in the same manner as in Example 1, with the exception that ethanol crystallization was performed (at 25°C, without warming) using a 90% (v/v) methanol aqueous solution at room temperature, and washing with a 90% (v/v) methanol aqueous solution was performed after centrifugal filtration. Here, in the same steps as in Example 1, RA glycosylation rate, total rebaudioside A proportion in total steviol glycoside, and the proportion of each RA ingredient in the total rebaudioside A were measured. The results are shown in Table 5 below.
[Table 5]
ProcessRA Glycosylation rate (%)Total RA proportion in reaction product (%)Each RA proportion in reaction productYield (%)Total steviol glycoside content (%) in reaction product
RA (%)RAG1 (%)RAG2 (%)RAG3 (%)RAG4 (%)RAG3 (%)RAG6 (%)
1) 90.4 79.97 9.6 15.5 16.6 16.1 15.9 14.4 11.9 - -
2) 73.7 79.18 26.3 66.9 6.8 - - - -   -
3) 73.9 80.14 26.1 64.6 8.8 0.5 - - - 117.5 -
4) 74.2 79.79 25.8 60.8 11.9 1.5 - - - - -
5) 82.1 87.9 17.9 73.4 7.9 0.8 - - - 65.2 -
6) 82.0 87.8 18.0 73.6 7.7 0.7 - - - 62.0 95.5

<Example 3. Preparation of enzymatically modified stevia composition iii>



[0046] The primary enzyme reaction secondary enzyme reaction2), diatomite filtration, membrane separation, concentration and spray drying3) of the stevia extract were performed in the same manner as in Example 1, after which the powder obtained through spray drying was treated with a 85% (v/v) methanol aqueous solution, a 90% (v/v) methanol aqueous solution or a 95% (v/v) methanol aqueous solution in a volume three times the weight thereof, and crystallized with stirring for 2 ∼ 3 hr. Thereafter, centrifugal filtration, washing5) with the same alcohol as in the crystallization, concentration, UHT sterilization (ultrahigh-temperature sterilization) and then spray drying6) were performed. In such processes, RA glycosylation rate, total rebaudioside A proportion in total steviol glycoside, and the proportion of each RA ingredient in the total rebaudioside A were measured. The results are shown in Table 6 below.
[Table 6]
ProcessRA Glycosylation rate (%)Total RA proportion in reaction product (%)Each RA proportion in reaction productYield (%)Total steviol glycoside content (%) in reaction product
RA (%)RAG1 (%)RAG2 (%)RAG3 (%)RAG4 (%)RAG5 (%)RAG6 (%)
1) 86.1 67.78 13.9 18.6 19.9 14.2 13.2 10.9 9.3 - -
2) 70.3 66.31 29.7 64.6 5.7 - - - - - -
3) 72.2 70.64 27.8 65.2 7.0 - - - - - -
6) 85% (v/v) methanol crystallization 84.5 92.8 15.5 80.7 3.8 - - - - 27.3 96.2
90% (v/v) methanol crystallization 82.1 87.9 17.9 73.4 7.9 - - - - 60.0 95.9
95% (v/v) methanol crystallization 80.4 87.46 19.6 76.0 4.4 - - - - 51.2 95.3

<Example 4. Preparation of enzymatically modified stevia composition iv>



[0047] An enzymatically modified stevia composition was prepared in the same manner as in Example 1, with the exception that ethanol crystallization was performed using a 90% (v/v) ethanol aqueous solution or a 95% (v/v) ethanol aqueous solution, and washing after centrifugal filtration was performed using the same ethanol aqueous solution as in the crystallization. In such processes, RA glycosylation rate, total rebaudioside A proportion in total steviol glycoside, and the proportion of each RA ingredient in the total rebaudioside A were measured. The results are shown in Table 7 below.
[Table 7]
ProcessRA Glycosylation rate (%)Total RA proportion in reaction product (%)Each RA proportion in reaction productYield (%)Total steviol glycoside content (%) in reaction product
RA (%)RAG1 (%)RAG2 (%)RAG3 (%)RAG4 (%)RAG5 (%)RAG6 (%)
1) 90.5 89.22 9.5 14.9 17.1 16.6 16.0 14.2 11.7 - -
2) 73.7 86.86 26.3 65.8 7.9 - - - - - -
3) 70.7 89.56 29.3 65.2 5.5 - - - - - -
6) 90% (v/v) ethanol crystallization 79.5 86.24 20.5 76.2 3.3 - - - - 53.0 95.1
95% (v/v) ethanol crystallization 80.1 86.09 19.7 75.1 2.5 - - - - 48.7 95.5

<Comparative Example 1. Preparation of column-purified enzymatically modified stevia composition>



[0048] The primary enzyme reaction1), secondary enzyme reaction2), and diatomite filtration of the stevia extract were performed in the same manner as in Example 1, after which an adsorption reaction was carried out using two columns. Specifically, the filtrate obtained through diatomite filtration was passed through a first column packed with an adsorbent resin, and the passed liquid was adsorbed through a second column packed with the same adsorbent resin. After the adsorption procedure, the two columns were eluted3) with a 50% (v/v) ethanol aqueous solution, and the elution solution thus obtained was subjected to concentration, UHT sterilization (ultrahigh-temperature sterilization) and then spray drying4). In such processes, RA glycosylation rate, total rebaudioside A proportion in total steviol glycoside, and the proportion of each RA ingredient in the total rebaudioside A were measured. The results are shown in Table 8 below.
[Table 8]
ProcessRA Glycosylation rate (%)Total RA proportion in reaction product (%)Each RA proportion in reaction productYield (%)Total steviol glycoside content (%) in reaction product
RA (%)RAG1 (%)RAG2 (%)RAG3 (%)RAG4 (%)RAG3 (%)RAG6 (%)
1) 89.4 79.31 10.6 16.1 17.9 15.5 15.1 13.8 11.0 - -
2) 75.4 75.88 24.6 65.7 9.7 - - - - - -
4) 79.4 81.92 20.6 73.2 6.2 - - - - 65 95.3

<Comparative Example 2. Existing preparation of enzymatically modified stevia composition>



[0049] An enzymatically modified stevia composition was prepared by the method of Example 1 disclosed in Korean Patent No. 10-1535427 (Applicant: Daepyung Co. Ltd.). Specifically, a stevia extract and beta-cyclodextrin were mixed, adjusted to pH 5.5, 70°C, and 30 Brix, and subjected to primary enzyme reaction, as in the present invention, after which the reaction solution was warmed to 90°C for 1 hr to thus deactivate the enzyme, after which the deactivated solution was spray dried without change.

<Comparative Example 3. Preparation of stevia composition using alpha-amylase in lieu of glucoamylase>



[0050] A stevia composition was prepared in the same manner as in Example 1, with the exception that alpha-amylase was used in lieu of glucoamylase upon secondary enzyme reaction.

[0051] The powder thus obtained was measured for RA glycosylation rate, total rebaudioside A proportion in total steviol glycoside, and the proportion of each RA ingredient in the total rebaudioside A. The final RA proportion was less than 60%, and the rate of increase of G1 was judged to be unsuitable for obtaining an enzymatically modified stevia composition.

<Test Example 1. Sweetness quality sensory test>


Test Example 1-1. Sugar content comparison



[0052] The sensory test of sweetness and sweetness quality of an aqueous solution obtained by dissolving the sweetener of Example 1 in a concentration of 0.05% was performed through comparison of sweetness quality at different concentrations of the sweetener of Comparative Example 1. The sweetness was tested using a 0.05% aqueous solution of the sweetener of Example 1, prepared by the preparation method of the present invention, and 0.04 ∼ 0.07% aqueous solutions of the typical enzymatically modified stevia sweetener of Comparative Example 1, adjusted so as to have almost the same sweetness by the pre-test. The sweetness intensity of the 0.05% aqueous solution of the sweetener of Example 1 according to the present invention based on the aqueous solution at different concentrations of Comparative Example 1 was evaluated by a total of 50 persons. Table 9 shows the number of persons for sweetness evaluation for respective concentrations in three levels of strength, consistency and weakness.
[Table 9]
Aqueous solution concentration of Comparative Example 1 (%)0.05% Aqueous solution of Example 1
Strength (No. of persons)Consistency (No. of persons)Weakness (No. of persons)
0.04 45 3 2
0.05 37 10 3
0.06 25 14 11
0.07 5 15 30

Test Example 1-2. Quality analysis



[0053] The aqueous solution obtained by dissolving the sweetener of Example 1 in a concentration of 0.05% and the aqueous solution obtained by dissolving the sweetener of Comparative Example 1 in a concentration of 0.06% were evaluated for bitter taste, the quality of sweet taste, and the total taste quality by a panel of 50 persons. The results are shown in Table 9 below.

[0054] Based on the above results, it can be confirmed that the stevia composition of the present invention exhibited high proportions of total rebaudioside A and rebaudioside A-Gl, and high steviol glycoside content, compared to the stevia composition prepared by the existing method, and was thus suitable for use as a sweetener.
[Table 10]
Evaluation item0.05% Aqueous solution of Example 1 compared to 0.06% aqueous solution of Comparative Example 1
Strength (No. of persons)Consistency (No. of persons)Weakness (No. of persons)
Bitter taste 0 5 45
Remaining sweet taste (remaining aftertaste) 3 8 39
Softness of sweet taste 40 10 0
Total taste quality 41 8 1


[0055] Although not shown in Table 10, the aqueous solution of Comparative Example 2 was evaluated as above, and the number of persons who felt the remaining sweet taste was slightly larger, 1.5 times, for the aqueous solution of Comparative Example 2 than for the aqueous solution of Example 1. It is known that an artificial taste or unpleasant and oily taste of a synthetic sweetener increase as the sweet taste remains intense. Thus, the taste quality of the enzymatically modified stevia composition can be judged to be improved through the method of the present invention.

[0056] The sweeteners of Examples 1 to 4 satisfy all of Relations (1) ∼ (3) according to the present invention and are very efficiently used as high-quality sweetener because the proportion of rebaudioside A having one glycosyl group attached thereto is significantly high. However, the sweetener of Comparative Example 1 does not satisfy both of Relations (1) and (2), and the composition of step 4, which is the intermediate product upon preparation of the sweetener of Example 1 or 2, regarded as very similar to the sweetener of Comparative Example 2, does not satisfy Relation (1) or (2). Therefore, it is possible to prepare the enzymatically modified stevia composition having an increased proportion of rebaudioside A having one glycosyl group attached thereto according to the present invention compared to the sweetener of Comparative Example 2.


Claims

1. A sweetener, satisfying Relation (1) below:

wherein RA represents a proportion (%) of non-glycosylated rebaudioside A in total rebaudioside A, RAG1 represents a proportion (%) of rebaudioside A having one glycosyl group attached thereto, and RAG2 represents a proportion (%) of rebaudioside A having two glycosyl groups attached thereto.
 
2. The sweetener of claim 1, satisfying Relation (2) below:

wherein TRA represents a proportion (%) of total rebaudioside A in total steviol glycoside.
 
3. The sweetener of claim 1, satisfying Relation (3) below:


 
4. The sweetener of any one of claims 1 to 3, wherein the sweetener contains 90 wt% or more of steviol glycoside.
 
5. A method of preparing the sweetener of any one of claims 1 to 3, comprising:

a first step of mixing steviol glycoside containing 80 wt% or more of non-glycosylated rebaudioside A with beta-cyclodextrin at a weight ratio of 1:1∼3 to give a mixture, which is then dissolved in water in an amount two to four times a total raw material weight and adjusted to a pH of 5.0 ∼ 6.0, 60 ∼ 80°C and 20 ∼ 50 Brix;

a second step of adding 0.1 ∼ 3 parts by weight of cyclodextrin glucanotransferase, based on 100 parts by weight of the steviol glycoside used as the raw material in the first step, and carrying out a primary enzyme reaction for 24 ∼ 50 hr;

a third step of adding 0.5 ∼ 2 parts by weight of glucoamylase, based on 100 parts by weight of the steviol glycoside used as the raw material in the first step, to a reaction product obtained through the primary enzyme reaction, under conditions of a pH of 4.0 ∼ 5.0 and a temperature of 55 ∼ 65°C, and carrying out a secondary enzyme reaction for 1 ∼ 3 hr;

a fourth step of warming a reaction product obtained through the secondary enzyme reaction to 85 ∼ 95°C for 1 ∼ 3 hr to thus deactivate the enzyme, and performing filtration, separation, concentration and drying, followed by crystallization with stirring for 2 ∼ 3 hr in the presence of an alcohol; and

a fifth step of subjecting a crystallized product obtained in the fourth step to filtration, washing, concentration, sterilization and drying.


 
6. The method of claim 5, wherein the alcohol in the fourth step is ethanol or methanol.
 
7. The method of claim 5, wherein the filtration and separation in the fourth step are performed through diatomite filtration and then ultrafiltration.
 
8. The method of claim 5, wherein the filtration and washing in the fifth step are performed through centrifugal filtration and alcohol washing, and the sterilization is performed through UHT sterilization (ultrahigh-temperature sterilization).
 
9. A food composition, comprising the sweetener of any one of claims 1 to 3.
 
10. A sweetener, comprising the sweetener of any one of claims 1 to 3, starch, dextrin, and additional sugar, which are mixed together.
 




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REFERENCES CITED IN THE DESCRIPTION



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Patent documents cited in the description