JP2000037200A - Production of trehalose crystal sugar - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject crystal sugar having no hygroscopicity and useful as a sweetener, etc., by making a trehalose dihydrated crystal as a seed crystal in a supersaturated aqueous solution of trehalose coexist and repeating excellent variation several times to grow a crystal sugar. SOLUTION: This trehalose crystal sugar is obtained by making a tolehalose dihydrated crystal as a seed crystal coexist in a supersaturated aqueous solution of trehalose and repeating a series of temperature variation processes containing heating and cooling in several times to grow the trehalose crystal sugar. The resultant trehalose crystal is a relatively large crystal having suitable dissolving rate such as the crystal sugar and easily handleable without hygroscopicity and having suitable sweetness or viscosity intrinsic to trehalose and further also having acid resistance, then useful for producing a fruit wine such as Ume brandy or liqueur, etc., and further for making a candy and as a sweetener for tea drinking, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing trehalose crystal ice sugar.

[0002]

2. Description of the Related Art Ice sugar, also called crystal ice sugar, is produced from sugar and widely used in fruit liquors such as plum wine and liqueurs.

In recent years, trehalose has been produced from starch in a high yield by an enzymatic saccharification method, and a high-purity trehalose 2-hydrate crystal product has been sold by Hayashibara Corporation under the registered trademark “trehaose”. However, the size of the crystal product is as small as about 1 to 2 mm, the dissolution rate is relatively high, and it is unsuitable for use in fruit wine such as plum wine, and has a relatively high dissolution rate like ice sugar. A large form of trehalose-2 hydrous crystals is desired.

[0004]

An object of the present invention is to provide a method for producing trehalose crystal ice sugar.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies on the growth conditions of trehalose-2 hydrous crystals, and found that trehalose-2 hydrous crystals coexist as seed crystals in a trehalose supersaturated aqueous solution. Then, by repeating a series of temperature changing steps including a heating step and a cooling step a plurality of times, crystal ice sugar containing almost no shari (microcrystals) was successfully grown, and the present invention was completed.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION As a raw material of trehalose, for example, a commercially available high-purity trehalose hydrated crystal product (trade name “Trehaose”, sold by Hayashibara Shoji Co., Ltd.) can be advantageously used. The trehalose aqueous solution has a trehalose concentration of about 40 w / w% (hereinafter, “w / w%” is abbreviated to “%” unless otherwise specified in the present specification), preferably, about 50 to 70%. Aqueous solutions are preferred. As a seed crystal, usually, trehalose 2-hydrated crystals are converted to anhydrous trehalose in an amount of about 2
~ 20% coexist. The trehalose aqueous solution in which the seed crystal was coexisted was put into an auxiliary crystallizer, and heated slowly at a temperature of about 50 to 80 ° C. to dissolve a part or most of the seed crystal. Cooling and cooling relatively slowly until the temperature is reduced by about 10 to 40 ° C. to promote the growth of trehalose dihydrate crystals. This is again heated and cooled, and such an operation is repeated.
Obtain crystal ice sugar that is as uniform as possible. A series of temperature change steps including heating and cooling is repeated a plurality of times, preferably about 4 to 10 times, to grow crystal ice sugar which is almost free of microcrystals and has almost the same shape, , Dried and collected.

[0007] Crystal ice sugar using trehalose thus obtained is used for fruit wines such as plum wine,
It can be advantageously used for the production of liqueurs and the like, and also for sweeteners for confectionery and coffee.

Hereinafter, embodiments of the present invention will be described.

[0009]

EXAMPLE A high-purity trehalose 2-hydrate crystal product (having been sold by Hayashibara Shoji Co., Ltd., registered trademark "Trehaose", having a purity of about 99% in terms of anhydride) was heated and dissolved in water to prepare a 60% strength aqueous solution. This was put into an auxiliary crystallizer at room temperature, and about 10% of trehalose hydrous crystal was added as a seed crystal to the trehalose in the solution in terms of anhydride, and the mixture was heated to about 50 ° C. while slowly mixing. Warm, then slowly about 40
A series of steps including heating and cooling to about 0 ° C. is repeated six times to grow trehalose crystal ice sugar having a size of about 10 to 30 mm, which is then filtered, filtered, dried and dried to obtain a raw material. For trehalose, on an anhydrous basis,
About 12% of trehalose crystal ice sugar was obtained.

FIG. 1 shows the change in temperature of the trehalose aqueous solution during the growth of crystal sugar. In FIG. 1, the abscissa indicates the elapsed time (hr) after charging the auxiliary crystallization machine, and the ordinate indicates the temperature (° C.) of the trehalose aqueous solution.

FIG. 2 (photograph) shows a typical form of the obtained crystal ice sugar, and FIG. 3 (micrograph) shows the shape of a commercially available high-purity trehalose 2-hydrated crystal product as a control.
Shown in

As is apparent from FIG. 2, the crystal ice sugar using trehalose of the present invention has a large form like ice sugar and is well-aligned.

The product is easy to handle without hygroscopicity. In addition, this product has the proper sweetness and acid resistance inherent in trehalose, and has an appropriate viscosity when dissolved, so that it can be used for the production of plum wine and other fruit wines and liqueurs, as well as for confectionery, It can be used advantageously as a sweetener for coffee.

[0014]

As is apparent from the above description, the present invention relates to a method for producing trehalose crystal ice sugar, and the obtained crystal ice sugar has a relatively large form having an appropriate dissolution rate like ice sugar. Because it is crystalline, it is easy to handle without hygroscopicity, it has the proper moderate sweetness and viscosity of trehalose, and it also has acid resistance,
It can be advantageously used for the production of fruit wine such as plum wine, liqueurs, etc., and also as sweeteners for confectionery and coffee.

[Brief description of the drawings]

FIG. 1 is a diagram showing the relationship between the elapsed time (hr) and the liquid temperature (° C.) during the growth of crystal sugar.

FIG. 2 is a photograph showing an example of the trehalose crystal ice sugar of the present invention.

FIG. 3 is a halftone image displayed on a micrograph display showing an example of a control commercial trehalose 2-hydrated crystal product.

Claims (1)

[Claims] The present invention is characterized in that trehalose 2-hydrated crystals coexist as seed crystals in a trehalose supersaturated aqueous solution, and then a series of temperature changing steps including heating and cooling are repeated a plurality of times to grow trehalose crystal ice sugar. A method for producing trehalose crystal ice sugar using trehalose.