JPH0722B2 - Method for suppressing production of water-insoluble glucan due to sucrose in food and drink containing sucrose - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to isomaltosyl di- and / or tri-
The present invention relates to a method for suppressing the formation of water-insoluble glucan due to sucrose in a sucrose-containing food or drink by adding a caries-suppressing additive containing a reduced product of glucose as an active ingredient to the sucrose-containing food or drink.

Sucrose is widely used in foods and drinks as a typical sweetener having sweetness and body. In recent years, it has become clear that caries (also called caries) are frequently increasing due to sweetened foods and drinks, especially foods and drinks containing sucrose.

That is, in dental caries, sucrose is converted into water-insoluble glucan such as dextran by the microorganisms in the oral cavity, the glucan covers the tooth surface in a thin layer, and the sugar that has passed through this thin layer and reaches the tooth surface. Was produced by anaerobically fermenting to produce organic acids and attacking the tooth enamel.

Therefore, it has been desired to establish a method for suppressing tooth decay-inducing effects of foods and drinks, which uses a sugar that does not cause tooth decay instead of sucrose.

The present inventors have conducted diligent research focusing on sugar alcohols for the purpose of establishing a novel method for suppressing tooth decay-induced cavities.

As a result, among the polysaccharides, the reduced products of isomaltosyl mono-, di- and / or tri-glucose, unlike many other sugar alcohols, have extremely low cariogenic or anti-cariogenic effects. In addition, it was found that it has an elegant sweetness, and isomaltosyl mono-, di-
And / or by establishing an additive for caries suppression as an active ingredient of a reduced product of tri-glucose, and further adding the additive to a sucrose-containing food or drink, sucrose in the sucrose-containing food or drink. The present invention has been completed by establishing a method for suppressing the production of water-insoluble glucan caused by

In the present invention, isomaltosyl mono-, di- and tri-glucose reduced products are trisaccharide sugar alcohols, tetrasaccharide sugar alcohols and pentasaccharide sugar alcohols consisting of glucose residues and glutitol residues, Having an isomaltosyl residue at the end, for example, panitol (4
-O-alpha-isomaltosyl glucitol), iso maltotriitol (6-O-α- isomaltosyl glucitol), isomaltosyl maltitol (4 ² -O-α
- isomaltosyl maltitol), isomalto Te tri torr (6 ² -O-α- isomaltosyl isomaltitol) and isomalt pen tie Torr (6 ³ -O-α- isomaltosyl iso maltotriitol) is suitable, Further, trisaccharide sugar alcohols having an isomaltose residue at these ends, tetrasaccharide sugar alcohols and pentasaccharide sugar alcohols, as long as they do not impair the caries inhibitory action, it is not necessary to limit to the highest purity, for example, It may be a mixture of two or more sugar alcohols.

The method for producing the reduced product of isomaltosyl mono-, di- and / or tri-glucose used in the present invention is not limited.

Regarding the raw material isomaltosyl mono-, di- and tri-glucose, for example, panose and isomaltosyl maltose are contained in large amounts in the partial hydrolyzate of pullulan with an acid or enzyme, and isomaltotriose, isomaltotetraose, isomaltose. Pentaose is the acid or enzymatic partial hydrolyzate of dextran, the glucose glucoamylase (EC 3.2.1.3) or the acid-catalyzed reverse synthesis product, and also the maltooligosaccharide α-glucosidase (EC 3.2. 1.20, also referred to as transglucosidase), and is advantageously used in the present invention. If necessary, these hydrolysates, reverse synthesis products, transfer products, etc. can be further analyzed by, for example, a fractionation method using an activated carbon column, an ion exchange resin column, gel filtration, a membrane separation method for removing glucose, etc. Utilization of high purity isomaltosyl mono-, di- and / or tri-glucose is also optional.

Thus obtained isomaltosyl mono-, di-
A method for preparing a reduced product of these sugars from and / or tri-glucose may be carried out according to a conventional method. For example, these sugars are made into an aqueous solution having a concentration of 40 to 60%, placed in an autoclave, and Raney nickel 8 to 10 as a catalyst. %, The temperature was raised to 90-140 ° C with stirring, and the hydrogen pressure was increased to 20%.
Raising to 150 kg / cm ² to complete hydrogenation, Raney nickel is removed, and then purification steps such as decolorization with activated carbon and desalting with ion exchange resin are performed, followed by concentration to give a syrup-like product. If necessary, further dry and powder product.

The reduced product of isomaltosyl mono-, di- and / or tri-glucose produced in this manner is a sugar having an elegant sweetness, and no formation of insoluble glucan or acid is observed by the bacteria causing the caries. Not only that, it was found that the production of insoluble glucan from sucrose can be positively suppressed, and it was found that it is suitable as a caries-suppressing additive for food and drink. In addition, the present caries inhibitor additive is not only used as an additive for inhibiting tooth decay induction of foods and drinks, but also as a Bihedus bacteria growth promoter, an appropriate viscosity imparting agent, a humectant, a crystallization inhibitor, It can also be advantageously used as an agent for imparting shine and body.

The caries-suppressing additive containing an isomaltosyl mono-, di- and / or tri-glucose reduced product as an active ingredient can be used as it is as a seasoning for sweetening, but its sweetness is Since it is relatively low, other sweeteners such as sucrose, starch syrup, sugar-bound starch syrup, glucose, maltose, isomerized sugar, honey, maple sugar, sorbitol, maltitol, lactitol, dihydrochalcone, L-asparatylphenylalanine methyl Concomitant use with one or more of esters, saccharin, glycine, alanine, glycyrrhizin, stevioside, α-glucosyl stevioside and the like is also convenient. Further, if necessary, they can be used in admixture with a bulking agent such as dextrin, starch, lactose, etc., an intestinal regulating agent such as dietary fiber such as pectin, guar gum, pullulan, etc., as well as a flavoring agent, a coloring agent and the like.

In particular, a caries-suppressing additive containing a reduced product of isomaltosyl mono-, di- and / or tri-glucose as an active ingredient, unlike sucrose, is suitable as a low caries and anti-cariogenic sweetener. As a result, it can be advantageously used as a main raw material, an auxiliary raw material or the like for producing foods and drinks with suppressed caries inducing properties. Further, the caries-suppressing additive containing an isomaltosyl mono-, di- and / or tri-glucose reduced product as an active ingredient has other tastes such as acidity, salt to taste, astringency, umami and bitterness. Since it is in good harmony with various substances, it can be advantageously used for sweetening various ordinary foods and drinks and for improving taste.

For example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hiso, mayonnaise, dressing, vinegar, sancha vinegar, powdered sushi vinegar, Chinese cabbage, tempura soup, noodle soup, sauce, ketchup, grilled meat sauce, curry roux, stew It can be used for various seasonings such as, soup base, dashi base, complex seasoning, mirin, new mirin, and table syrup. Also,
Rice crackers, hail, rice cakes, rice cakes, steamed buns, uiro, bean paste, yokan, water yokan, cotton balls, jelly, castella,
Japanese sweets such as hard candy, bread, biscuits, crackers, cookies, pies, pudding, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy and other Western sweets, ice cream, sherbet Frozen desserts such as fruit, syrup pickled with fruits, syrups such as ice honey, pastes such as flower paste, peanut paste, and fruit paste, fruits such as jam, marmalade, syrup pickled, sugar and fruits, processed foods of vegetables, Fukujin pickled, betara pickled Pickles such as Senmai-zuke and Rakkyo-pickles, meat products such as ham and sausage, fish ham, fish sausage, fish products such as fish ham, fish sausage, kamaboko, chikuwa, and tempura, salted sea urchin, squid, simmered sardines, and blowfish rind. Various delicacies , Laver, edible wild plants, dried squid, small fish,
Tsukudani, boiled beans, potato salad, made from shellfish, etc.
Soup foods such as kelp rolls, fish meat, meat storage, fruit and vegetable bottling, canned products, coffee, cocoa, juice, carbonated drinks, lactic acid beverages, soft drinks such as lactic acid bacteria beverages, pudding mix, hot cake mix, instant It can be advantageously used for sweetening various foods and drinks such as juice, instant coffee, instant shiruko and other instant foods and drinks.

It can also be used for domestic animals such as household stocks, poultry, and other honey, silkworms, fish, etc. for the purpose of improving the palatability of feed, feed, pet food and the like.

Tobacco, toothpaste, lipstick, lip balm,
Oral medicine, troche, liver oil drop, mouthwash, mouthwash, mouthwash, various solid forms, paste, liquid taste, sweetener for cosmetics, pharmaceuticals, etc., or as a taste improver, flavoring agent, etc. It can be used to your advantage.

As described above, the food and drink referred to in the present invention means not only sweeteners but also foods and drinks, favorite foods, feeds, foods, cosmetics, pharmaceuticals and the like that are orally used in general.

In order to contain the caries-suppressing additive containing the reduced product of isomaltosyl mono-, di- and / or tri-glucose of the present invention as an active ingredient, the present active ingredient is added in a step until the production of food or drink is completed. It suffices if the food and drink can be produced by producing the food and drink that can suppress the occurrence of tooth decay, and as a method thereof, for example, mixing, kneading, dissolving, dipping, spraying,
A known method such as coating, spraying or pouring is appropriately selected.

The content of a reduced product of isomaltosyl mono-, di- and / or tri-glucose as an active ingredient is freely used for foods and drinks in order to suppress tooth decay induction, but when used in combination with sucrose, Isomaltosyl mono-,
It is preferable that the reduced product of di- and / or tri-glucose is contained in the sucrose in an amount of 5 W / W% or more, preferably 10 W / W% or more.

Hereinafter, the present invention will be described in detail by experiments.

1. Preparation of insoluble glucan-forming enzyme solution Streptococcus mutans
tans) 6715 inoculum was inoculated into a medium consisting of a 3.5% aqueous solution of Brain Heart Infusion Broth (manufactured by Nissui Pharmaceutical Co., Ltd.), 3
Cultivate for 18 hours at 7 ℃, centrifuge after culturing,
The cells and the supernatant were separated. The supernatant was salted out with 60% saturation of ammonium sulfate, and the salted out product was dialyzed with 0.1 M phosphate buffer (pH 7.0) to give an insoluble glucan-forming enzyme solution.

[Measurement of insoluble glucan-forming enzyme activity] 0.2 M sucrose aqueous solution 1 ml, water 1 ml, 0.05 W / V%, NaN ₃
1.5 ml of 0.1M phosphate buffer containing 0.5 ml of enzyme solution
(However, 0.05 unit or less.)
Hold at 9 ° C for 9 hours, then centrifuge to precipitate 0.5N
-NaOH (4 ml) was added, the mixture was kept at 37 ° C for 1 hour to dissolve the water-insoluble glucan, and the amount of this glucan was measured by the phenol-sulfuric acid method.

1 unit of insoluble glucan-forming enzyme activity is 1μ per minute
The amount of mole glucose transferred from sucrose to insoluble glucan.

2. Production of insoluble glucan of various saccharides Production of insoluble glucan of various saccharides was investigated.

That is, in the method for measuring the insoluble glucan-forming enzyme activity, sucrose was replaced with various sugars shown in Table 1 and the production of insoluble glucan was examined in the same manner. None of the sugars produced insoluble glucan.

3. Effects of various sugars on the formation of insoluble glucan from sucrose The effects of various sugars on the formation of insoluble glucan from sucrose were investigated. That is, compared with the case of using sucrose alone, the enzyme solution prepared in Experiment 1 was used, and the amount of insoluble glucan produced and the suppression of the production of insoluble glucan when sucrose and various saccharides shown in Table 1 were used in combination. I checked the degree.

The experimental method was as follows: 1 ml of 4 W / V% sucrose aqueous solution, 1 ml of 4 W / V% various saccharide aqueous solution, 1.5 ml of 0.1 M phosphate buffer containing 0.05 W / V% NaN ₃ , and 0.5 ml of enzyme solution (0.02 units). The reaction solution consisting of (1) was kept at 37 ° C for 16 hours, and then the amount of glucan was measured in the same manner as in the measurement of the insoluble glucan-forming enzyme activity.

In the case of only the control sucrose, various saccharide aqueous solutions were replaced with water for the experiment. The results are shown in columns A and B of Table 1.

Column A shows the amount of insoluble glucan produced (μg / ml).

Column B shows the inhibition rate (%) of insoluble glucan production, and the calculation method was as follows.

As is clear from the results of the A column and the B column in Table 1, isomaltosyl mono-glucose reduced products such as panitol and isomaltotryitol having an isomaltose residue at the terminal, isomaltosyl maltitol, isomaltoltetriitol. In the reduction products of isomaltosyl di-glucose such as and the reduction products of isomaltosyl tri-glucose such as isomaltopentitol, the production of insoluble glucan from sucrose is suppressed by 70% or more. -The inhibitory rate of the glucose reduced product was high, being 84% or more.

4. Acid formation The acid formation of various sugars by Streptococcus mutans was investigated.

That is, Streptococcus mutans 6715 strain was cultivated by the method described in the method of Experiment 1, and after the culture was completed, the cells obtained by centrifugation were washed with 0.9 W / V% NaCl aqueous solution and centrifuged. Then, live cells were collected.

2 ml of a mixed liquid consisting of 1.5 ml of Stephan's buffer described later and 0.3 ml of an aqueous solution containing 20 mg of sugar was kept at 37 ° C. for 30 minutes in 0.2 ml of this bacterium (the amount of bacterium contained in about 100 ml of culture solution) After
The pH was measured.

Stephan's buffer solution is available from Stephan, R, M. et al., Journal of
It was prepared according to the method described in Detal Research, Vol.2.pp, pp.15-41, (1947). That, I _{solution: Na 2 HPO 4 · 12H 2} BO17.89g, KOH7.92g and KH ₂ PO ₄ 6.81
Water was added to g to make 100 ml.

Solution _{II: KH 2 PO 4 4.54g, MgSO} 4 · 7H 2 O0.32g, CaSO 4 · 2H 2 O0.5
Water was added to 7 g and 10 ml of 3.5% HCl to make 100 ml.

Take 1 ml of solution I in a 100 ml volumetric flask and add about 90 ml of water to it.
Then, take 1 ml of solution II and add water to make 100 ml.
Stephan's buffer (pH 7.0) was used.

The results are shown in Table 2. The pH was used as an index for acid production of various sugar solutions.

As is clear from the results of Table 2, isomaltosyl mono-, di- and tri-glucose reduction products panitol, isomaltotolyitol, isomaltosyl maltitol, isomaltotetriitol and isomaltopentitol. In both cases, no acid formation was observed.

From the above experimental results, the caries inhibitor additive containing the reduced product of isomaltosyl mono-, di- and / or tri-glucose of the present invention as an active ingredient, the formation of insoluble glucan by the caries causing the caries, acid formation is seen. It was found that not only that, but also the production of insoluble glucan from sucrose can be strongly suppressed.

Hereinafter, the caries inhibitory additive used in the present invention will be described as a reference example, and the tooth decay-inducing method for food and drink of the present invention will be described in an example.

Reference Example 1 An additive for caries inhibition, pullulan, was dissolved in a 0.66N hydrochloric acid aqueous solution to a concentration of 10 W / V%, kept at 95% for 30 minutes, cooled to 40 ° C, and adjusted to pH 4.5 with caustic soda aqueous solution. While maintaining this pH and temperature, a commercially available glucoamylase (EC 3.2.1.3) (manufactured by Seikagaku Corporation) was added at a ratio of 29 units per pullulan gram and allowed to act for 4 hours, then at 95 ° C for 15 minutes. I kept it and stopped the reaction.

The resulting solution was decolorized with activated carbon, desalted and purified with H-type and OH-type ion exchange resins, and concentrated under reduced pressure to a concentration of 30 W / W%.

Fractionation resin is alkaline earth metal type strong acid cation exchange resin (manufactured by Dow Chemical Co., trade name Dowex 50W-
× 4, Mg ⁺⁺ type) was filled in a jacketed stainless steel column having an inner diameter of 6.2 cm so that the resin layer length would be 10 m.

While maintaining the column temperature at 60 ° C, add 3 V / V% of the concentrate obtained above to the resin, and then warm water at 60 ° C at a flow rate of SV 0.2 to fractionate the panose content. A fraction having a high panose content of 80% or more was collected. This fraction is decolorized according to the usual method,
After desalting and purification, concentration, drying under reduced pressure, and pulverization, powder having a water content of 3% or less was obtained in a yield of about 5% based on the raw material pullulan.
The sugar composition of this product is 0.6% maltose and 2.5 isomaltose.
%, Panose 85.5%, Isomaltosyl Maltose 9.7
%, Pentasaccharide or more was 1.7%.

The sugar containing panose as the main component was thus obtained at a concentration of 50
% Aqueous solution, put in autoclave, Raney nickel
Add 10%, raise the temperature to 90-120 ° C with stirring,
Raise the hydrogen pressure to 20-120 kg / cm ² to complete the hydrogenation, then remove Raney nickel, then decolorize with activated carbon, demineralize with H type and OH type, ion exchange resin, concentrate, and dry under reduced pressure. The powder was pulverized to obtain a powder having a water content of 3% or less in a yield of about 4% based on the raw material pullulan.

The sugar composition of this product is sorbitol 0.3%, maltitol 0.8.
%, Isomaltitol 2.8%, Panitol 84.9%, Isomaltosyl Maltitol 9.6%, Reduced products of pentasaccharide or more
It was 1.6%.

The product is an additive for caries control which is elegant and has a moderate sweetness, and is also suitable as a low cariogenic sweetener, a growth promoter of bihidobacteria and the like.

Reference Example 2 Caries-suppressing additive 5% pullulan aqueous solution was maintained at 45 ° C and pH 6.0, while commercially available β-amylase (EC 3.2.1.2) (manufactured by Seikagaku Corporation) and pullulanase (EC 3.2.1.41) (manufactured by Hayashibara Biochemical Laboratories Co., Ltd.) was added at a rate of 1,000 units and 100 units per pullulang, respectively, and allowed to act for 48 hours, and then kept at 95 ° C. for 15 minutes to stop the reaction. The obtained solution was purified and concentrated in the same manner as in Reference Example 1.

Fractionation resin is an alkali metal type strong acid cation exchange resin (manufactured by Tokyo Organic Chemical Industry Co., Ltd., trade name XT-1022E, N
a ⁺ type) was used to fill a stainless steel column with an inner diameter of 5.4 cm with a jacket in a water suspension state. At this time, the resin layer was filled in four columns having a length of 5 m, and the four columns were connected so that the liquid flowed in series, so that the total length of the resin layer was 20 m.

While maintaining the temperature inside the column at 75 ° C, add 10 V / V% of the concentrate obtained above to the resin, and then add warm water at 75 ° C at a flow rate of SV 0.13 to fractionate the product, and contain isomaltosyl maltose. An isomaltosyl maltose-rich fraction having an amount of 70% or more was collected. After purifying and concentrating this in the same manner as in Reference Example 1,
The powder was dried under reduced pressure and pulverized to obtain a powder having a water content of 3% or less in a yield of about 52% based on the raw material pullulan. The sugar composition of this product is disaccharide.
8.2%, Panose 11.8%, Isomaltosyl Maltose 7
The percentage was 5.6% and the pentasaccharide was 4.4%.

The sugar having isomaltosyl maltose as a main component thus obtained was hydrogenated in the same manner as in Reference Example 1, purified, concentrated,
The powder was dried under reduced pressure and pulverized to obtain a powder having a water content of 3% or less in a yield of about 46% based on the raw material pullulan.

The sugar composition of this product is sorbitol 0.2%, disaccharide reduced product 8.3
%, Panitol 12.0%, Isomaltosyl maltose
75.4% and reduced products of pentasaccharide or higher 4.1%.

The product is an additive for caries inhibition, which is elegant and has a relatively weak sweetness, and is also suitable as a low cariogenic sweetener, a promoter for growth of bihidobacteria and the like.

Furthermore, it can also be used as a suitable viscosity-imparting agent for foods and drinks, a moisturizer, and the like.

Reference Example 3 Caries-suppressing additive Glucose was made into an aqueous solution having a concentration of 70 W / W%.
-124494 added glucoamylase immobilized by the method disclosed in the publication to cause a reverse synthesis reaction at 50 ℃, pH 4.8,
A glucose reverse synthesis product having an isomalt triose content of 10.2% was obtained.

Using the fractionated resin of Reference Example 2, while maintaining the temperature in the column at 75 ° C, 5 V / V% of the previously obtained reverse synthesis product at 45 W / W% was added to the fractionation resin at 75 ° C. Fractionation was performed by flowing warm water at a flow rate of SV0.2, and a fraction having a high isomaltrioose content of 30% or more was collected.

This was purified and concentrated in the same manner as in Reference Example 1, then dried under reduced pressure,
The powder was pulverized to obtain a powder having a water content of 3% or less in a yield of about 40% based on the raw material glucose. The sugar composition of this product is glucose 4.2.
%, Isomaltose 32.6%, Isomaltotriose 34.5
%, Isomaltotetraose 19.6%, and pentasaccharides containing isomaltpentaose 9.1% or more.

The thus obtained isomaltose and saccharide having isomalttolyose as a main component were hydrogenated in the same manner as in Reference Example 1,
Purification, concentration, drying under reduced pressure, and pulverization to obtain a powder having a water content of 3% or less in a yield of about 35% with respect to the raw material glucose. The sugar composition of this product is sorbitol 4.6%, isomaltitol 32.5%,
Isomaltotriitol (34.6%), isomaltotetriitol (19.4%), and reduced products of pentasaccharides or higher containing isomaltpentitel (8.9%).

The product is an additive for caries control which is elegant and has a moderate sweetness, and is also suitable as a low cariogenic sweetener, a growth promoter of bihidobacteria and the like.

Reference Example 4 Dextran, a caries inhibitor, was dissolved in 1N sulfuric acid to 20 W / V% and
After keeping at 00 ℃ for 60 minutes, neutralize with 6N caustic soda solution, and then add methanol to 75V / V%, collect this supernatant and remove methanol, then use H-type and OH-type ion exchange. The resin was desalted and purified, and concentrated under reduced pressure to a concentration of 60 W / W%. As the fractionating resin, the one used in Reference Example 2 was changed to the K ⁺ type and then used, and it was packed in one jacketed stainless steel column having an inner diameter of 6.2 cm so that the resin layer length would be 10 m.

While maintaining the temperature in the column at 60 ° C, add 3 V / V% of the concentrate obtained above to the resin, and then warm water at 60 ° C at a flow rate of SV 0.3 to fractionate and isolate isomaltote A fraction having a high content of isomalttetraose having a Lars content of 30% or more was collected. This was purified and concentrated in the same manner as in Reference Example 1, then dried under reduced pressure,
The powder was pulverized to obtain a powder having a water content of 3% or less in a yield of about 60% based on the raw material dextran. The sugar composition of this product was 9.2% isomaltose, 25.3% isomaltotriose, 37.3% isomaltoterose, 21.6% isomaltopentaose, and 6.6% hexasaccharide or more.

The sugars containing isomaltotriose, isomalttetraose, and isomaltopentose thus obtained were hydrogenated in the same manner as in Reference Example 1, purified, concentrated, dried under reduced pressure, and ground to a water content of 3% or less. Was obtained in a yield of about 55% based on the raw material dextran.

The sugar composition of this product is sorbitol 0.3%, isomaltitol 9.4%, isomaltotreitol 25.3%, isomaltotetritol 37.4%, isomalt pentitol 21.3.
%, And a reduced product of hexasaccharide or more was 6.3%.

The product is a caries-suppressing additive having an appropriate sweetness, and is also suitable as a low-cariogenic sweetener, a growth promoter of Bihidus bacteria and the like.

Example 1 Sweetener A syrup-like sweetener prepared by dissolving 250 g of the caries suppressing additive obtained by the method of Reference Example 1 in 1 kg of reduced maltose starch syrup (water content: 25%) had a sweetness similar to that of sucrose. It is suitable not only as a low-cariogenic sweetener and as a growth promoter for Bihidus bacteria, but also as a diet sweetener for diabetics and obese persons.

In addition, this product has the advantage that it is difficult to color when heated and can be seasoned without browning simmered foods, grilled foods, and the like, and is also suitable as a moisturizing agent, a shiny agent, and the like.

Example 2 900 g of the sweetener sucrose, 600 g of crystalline maltitol powder, 100 g of the caries-suppressing additive obtained by the method of Reference Example 3 and α-glycosyl stevioside (trade name α-G-Sweet, Toyo Seika Sugar Co., Ltd. Manufacture) 5g was mixed uniformly and powdered,
A small amount of water was sprayed and lightly compressed to form a sweetener having a sugar cube-like shape. The present sweetener is a low cariogenic sweetener having a sweetness degree similar to that of sucrose and an extremely excellent sweetness quality.

In addition, this product dissolves well in cold water, and the product dissolved in cold water is suitable for soft drink as it is.

Example 3 In 10 L of hard candy 55% sucrose aqueous solution, 3 kg of the caries-suppressing additive obtained by the method of Reference Example 2 was dissolved by heating, and then the mixture was heated and concentrated under reduced pressure until the water content became 2% or less. Citric acid
100 g and a small amount of lemon flavor and color were mixed and molded according to a conventional method to obtain a hard candy.

This product is a low caries hard candy. In addition, sucrose crystal precipitation did not occur after being left in the room for 6 months.

Example 4 Chewing gum 2 kg of gum base was heated and melted to such an extent that it became soft, and 2 kg of maltose powder, 4 kg of sucrose powder and 1 kg of the caries-suppressing additive obtained by the method of Reference Example 4 were added, and a small amount of mint flavor was added. After mixing with a colorant, a chewing gum was obtained by kneading with a roll and molding according to a conventional method.

This product is a low cariogenic chewing gum with good texture and sweetness.

Example 5 40 kg of chocolate cocoa paste, 10 kg of cocoa butter, 2 kg of the caries-suppressing additive obtained by the method of Reference Example 1, 7 kg of sucrose, 6 kg of crystalline maltitol powder, and 20 kg of whole milk powder were mixed and passed through a refiner. After reducing the particle size, the mixture was placed in a conche, 500 g of lecithin was added, and the mixture was kneaded at 50 ° C for two days and nights. Then, the product was cast into a molding machine and solidified according to a conventional method to obtain a product.

This product is a low cariogenic chocolate which is free from fat bloom and sugar bloom, and has a good melting condition when placed on the tongue and a good flavor.

Example 6 Lactic Acid Beverage 10 kg of skim milk was heat-sterilized at 80 ° C. for 20 minutes, cooled to 40 ° C., 300 g of a starter was added thereto, and fermented at 35 to 37 ° C. for 10 hours. Then, after homogenizing this, 4 kg of an additive for caries suppression and 1 kg of sucrose obtained by the method of Reference Example 3
And 2 kg of isomerized sugar syrup were added and the mixture was kept at 70 ° C. for sterilization.

After cooling this, a small amount of fragrance was added and bottled into a product.

This product has a flavor and sweetness in good harmony with acidity, and is suitable as a low-cariogenic lactic acid beverage.

Example 7 Strawberry Jam 15 kg of raw strawberries, 6 kg of sucrose, 2 kg of maltose, 4 kg of the caries-suppressing additive obtained by the method of Reference Example 2, 50 g of pectin, and 10 g of citric acid were cooked in a pan to prepare jam, which was then bottled. As a product.

The product has a good flavor and color tone and is suitable as a low caries jam.

Example 8 Tsukudani 250g of kelp cut with sand, acid-treated and diced according to a conventional method
212 ml of soy sauce, 318 ml of amino acid solution, and 70 g of the caries-suppressing additive obtained by the method of Reference Example 4 and 20 g of sucrose were added and boiled, while 2 g of sodium glutamate and 8 g of caramel were added.
Was added and cooked to obtain kelp Tsukudani.

This product is a low cariogenic Tsukudani. Moreover, not only the taste and aroma, but also the color and luster were appetizing.

Example 9 Tablets Aspirin 50 g, corn starch 4 g, sucrose 6 g,
After uniformly mixing 4 g of maltose and 4 g of the caries-suppressing additive obtained by the method of Reference Example 1, a tablet having a diameter of 12 mm and a 20R rod, 680 mg, a tablet thickness of 5.25 mm, and a hardness of 8 kg ± 1 kg were punched. I locked it.

The product is a low cariogenic tablet that does not crack or deform even after long-term storage and has an appropriate sweetness and is easy to swallow.

Example 10 Toothpaste compounded dibasic calcium phosphate 45.0% Pullulan 2.95% Sodium lauryl sulfate 1.5% Glycerin 20.0% Polyoxyethylenesorbitan laurate 0.5% Preservative 0.05% Additive for caries suppression obtained by the method of Reference Example 1 12.0% Sucrose 5.0% Water 13.0% The above materials were mixed according to a conventional method to obtain a toothpaste.

This product has a moderate sweetness and is particularly suitable as a toothpaste for children.

Claims (1)

[Claims] 1. A sucrose contained in a sucrose-containing food or drink by adding a caries-suppressing additive containing an isomaltosyl di- and / or tri-glucose reduced product as an active ingredient to the sucrose-containing food or drink. A method for suppressing the generation of water-insoluble glucan caused by the method.