JP2004149537A - Trehalose powder and its production method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide trehalose powder and a method for producing the same. <P>SOLUTION: The problem is solved by the trehalose powder obtained by spray-drying, lyophilising or vacuum-drying a syrup containing trehalose, and by the method comprising spray-drying, lyophilising or vacuum-drying syrup containing trehalose. <P>COPYRIGHT: (C)2004,JPO

Description

  The present invention relates to a trehalose powder and a method for producing the same.

  The dehydration method using an anhydrous saccharide is disclosed in Patent Document 1, Patent Document 2 and Patent Document 3 by the present inventors. This is a method of exerting dehydration power on the way to conversion. This method, unlike heating and drying, does not require severe conditions, and thus has a feature of converting a hydrated product into a dehydrated article without deteriorating or deteriorating its quality.

  However, among these methods, in the case of using anhydrous aldohexose such as anhydrous glucose and anhydrous galactose disclosed in Patent Document 2, the amount of dehydration is relatively large but the reducing saccharide is rich in reactivity, It has been found that browning reaction easily occurs with amino acids, peptides and the like, and that the storage stability of the dehydrated article is uneasy. In addition, it was found that anhydrous aldohexose did not convert into hydrous crystals even at relatively high humidity, and had poor dehydrating power. In addition, when anhydrous maltose disclosed in Patent Document 1 or anhydrous palatinose disclosed in Patent Document 1 is used, although the reducing power is weak, it is basically a reducing sugar, and the long term Stability proved to be still anxious. In addition, since the amount of water that can be captured is relatively small, about 5% of the carbohydrate in both cases, it has been found that there is a disadvantage that a large amount of anhydrous maltose or anhydrous palatinose is required as a dehydrating agent.

  On the other hand, non-reducing anhydrous glycosyl fructosides such as anhydrous raffinose, anhydrous erulose, and anhydrous meletitose disclosed in Patent Document 3 have no reducing power, and therefore have no browning reaction with amino acids and peptides, and have excellent long-term storage stability. It is thought that it is. However, since it has a fructoside bond having a small acid resistance in its molecule, it is assumed that it is not necessarily suitable as a dehydrating agent for acidic hydrates, and the stability of the obtained dehydrated article remains uneasy.

JP-A-62-136240 JP-A-62-152536 JP-A-62-152537

  The present invention seeks to provide a trehalose powder and a method for producing the same.

  The present inventors have focused on natural non-reducing anhydrous carbohydrates for the purpose of eliminating the drawbacks of conventional dehydration methods using carbohydrates, and have studied diligently on the establishment and use of even better dehydrating agents. Has been continued.

  As a result, of the non-reducing anhydrous carbohydrates, anhydrous trehalose (α, α-trehalose is simply referred to as trehalose, and α, β-trehalose is referred to as neotrehalose throughout the present specification) is dehydrated from hydrates. It has been found that both the amount and the dewatering power are large, and in addition, the obtained dewatered article is extremely stable, so that it can be widely applied and is suitable as a dehydrating agent. That is, by containing anhydrous trehalose in hydrated foods, hydrated products such as hydrated pharmaceuticals, and converting it into trehalose hydrated crystals, anhydrous trehalose captures a large amount of water, and acts as a very powerful dehydrating agent. The present invention was found to be applicable to a wide range of hydrates including hydrates, and it was confirmed that dehydrated articles such as high-quality dehydrated foods with good flavor and highly active and stable dehydrated pharmaceuticals can be easily produced. Was completed.

  As is evident from the above, the present invention relates to trehalose comprising one or more components selected from raw materials or processing intermediates of foods, pharmaceuticals, cosmetics, industrial chemicals, together with non-reducing trehalose. The present invention relates to a composition containing a trehalose and a use thereof. For example, anhydrous trehalose as trehalose, for example, when reducing the moisture contained in the atmosphere in a moisture-proof container enclosing a dry food, for example, further, for example, food, pharmaceuticals, cosmetics, industrial chemicals, these raw materials, or It can be advantageously used when reducing the water content of various hydrates such as processing intermediates. In particular, the method of the present invention for converting anhydrous trehalose to trehalose hydrated crystals and dehydrating and substantially reducing water content does not require severe conditions such as heating and drying, and various hydrates such as flavor, A high-quality dehydrated article can be easily manufactured without deteriorating the quality of foods that easily deteriorate in fragrance, pharmaceuticals that are likely to be accompanied by decomposition of active ingredients, and reduced activity. In addition, the obtained dehydrated article is prevented from being contaminated with microorganisms, is prevented from being deteriorated or deteriorated such as hydrolysis, rancidity, and browning, and can stably maintain the life of the product for a long period of time.

  The present invention focuses on a dehydrating agent for a non-reducing saccharide, and conventionally selects anhydrous trehalose, which has never been noticed as a dehydrating agent.The anhydrous trehalose is contained as a dehydrating agent to dehydrate a hydrated product. The method begins with the present invention.

  The method for dehydrating a hydrate in the present invention is preferably used as a method for dehydrating a hydrate containing water, particularly a hydrate containing free water different from bound water such as crystallization water. When reducing the moisture contained in the atmosphere in the sealed moisture-proof container, further, for example, when reducing the moisture of various hydrates such as foods, pharmaceuticals, cosmetics, industrial chemicals, raw materials or processing intermediates thereof It can be applied advantageously.

  When anhydrous trehalose is added to these hydrates, the anhydrous trehalose is about 10% w / w by weight (hereinafter, unless otherwise specified, w / w% is simply referred to as%). (This value corresponds to twice the amount of anhydrous maltose) was found to be strongly taken in from hydrates as water of crystallization of hydrated trehalose crystals, and it was found that the water content of the hydrates was substantially reduced and dehydrated.

  For example, by keeping anhydrous trehalose filled in a moisture-permeable small bag made of paper etc. in a moisture-proof container enclosing dried food such as seasoned laver and cookies, the relative humidity in the container is extremely reduced, and It has been found that foods, powders, and the like can be maintained with high quality and stability for a long period of time.

  At this time, while anhydrous trehalose is trapped in water and converted to trehalose-containing crystals, it does not stick or flow even after conversion, and may contaminate dry foods and moisture-proof containers. There is no. In addition, it is possible to prevent powdery substances from adhering and consolidating. Furthermore, trehalose itself is a non-toxic and harmless natural sweetener, without any danger.

  Further, for example, brandy, vinegar, royal jelly, fresh cream, liquid such as mayonnaise, in the case of high-moisture foods such as paste, by containing anhydrous trehalose, by converting to trehalose hydrous crystals, substantially High-quality dehydrated foods with reduced moisture, for example, foods in the form of mask kits, powders, etc. can be produced very easily.

  In this method, trehalose is a non-reducing saccharide, is stable, and does not require severe conditions such as heating and drying. It has the characteristic that it can be easily converted to dehydrated food with reduced moisture.

  Further, at this time, anhydrous trehalose is added in an amount corresponding to the amount of water contained in food raw materials or the like, and anhydrous trehalose is partially converted into trehalose hydrated crystals, in other words, dehydrated food containing anhydrous trehalose crystals. And enclosing it in a moisture-proof container, the water in the container atmosphere is trapped and dehydrated as anhydrous trehalose crystals by anhydrous trehalose, the relative humidity is extremely reduced, and the inside of the container is maintained in a highly dry state. It turned out to be possible. As a result, the dehydrated food obtained according to the present invention not only prevents microbial contamination, but also prevents deterioration, degradation such as hydrolysis, rancidity, and browning, and stably maintains a good-tasting, high-quality product for a long period of time. There was found.

  In addition, in the case of pasty drugs such as aqueous solutions of lymphokines and antibiotics, ginseng extract, and turmeric extract, etc., by containing anhydrous trehalose and converting them into trehalose-containing crystals, the water content is substantially reduced. High quality dehydrated pharmaceuticals, for example, pharmaceuticals in the form of a mass kit or powder can be produced very easily.

  This method does not require severe conditions such as heating and drying, and since anhydrous trehalose acts not only as a dehydrating agent but also as a stabilizer, a high-quality and stable dehydrated drug can be produced. In addition, since there is no need to worry about wasting energy for drying such a stabilizer as a water-soluble polymer compound, the use of a suitable dehydration drug as needed can produce a higher-quality and stable dehydrated drug. This can also be carried out advantageously.

  Also, for example, a certain amount of anhydrous trehalose is taken in a vial, and the water required for converting the aqueous solution containing a physiologically active substance such as lymphokine, hormone, etc., to the anhydrous trehalose crystal containing trehalose is added thereto. It is also advantageous to add a smaller amount than the above amount and to tightly stopper to produce a solid preparation or the like.

  In this case, it was found that anhydrous trehalose not only dehydrates an aqueous solution containing a physiologically active substance, but also can dry and dry the atmosphere in the vial.

  As a result, the dehydrated solid pharmaceutical product obtained by the present invention is not only easy in its production process, but also capable of maintaining its high quality stably for a long period of time. It was also found to have features.

In addition, while stirring a certain amount of anhydrous trehalose, a predetermined amount of an aqueous solution containing a physiologically active substance is mixed with this, and the resulting powder is directly sealed in a container to obtain a high-quality and stable solid preparation. Further, the powder can be advantageously formed into granules, tablets and the like according to a conventional method and utilized.As described above, the dehydrating agent using anhydrous trehalose of the present invention is a conventionally known silica gel, Unlike a dehydrating agent such as calcium oxide, it is not only a carbohydrate dehydrating agent that is edible and can be metabolized to supply nutrition, but also can be advantageously used as a stabilizer for various physiologically active substances.

  Prior to the present invention, the present inventors have studied a method for producing anhydrous trehalose, particularly, an anhydrous trehalose powder.

  As the anhydrous trehalose, for example, crystalline anhydrous trehalose, amorphous anhydrous trehalose and the like are preferable.

  Regarding crystalline anhydrous trehalose, G. Birch reported a method of crystallizing from pyridine in Journal of the Chemical Society, pages 3489 to 3490 (1965). are doing. This method requires a large production cost because pyridine is used in large amounts as a solvent, and is not preferable from the viewpoint of food hygiene.

  Therefore, the present inventors first studied a method for producing crystalline anhydrous trehalose powder, and established the method. That is, the method includes, for example, extraction of a commercially available aqueous solution of trehalose hydrated crystals, or extraction from yeast or the like described in the Journal of the Fermentation Society, Vol. 17, pages 106 to 115 (1959). The purified trehalose aqueous solution is made into a high-concentration syrup having a water content of less than about 10%, preferably 2.0% or more and less than 9.5%, and the syrup is subjected to a temperature range of 50 to 160 ° C. in the presence of anhydrous trehalose seed crystals. The crystalline anhydrous trehalose may be crystallized and powdered while maintaining the above-mentioned value.

  As a powdering method, for example, a known method such as a block pulverization method, an extrusion granulation method, a fluidized granulation method, and a spray drying method may be appropriately employed. In addition, in order to produce amorphous anhydrous trehalose powder, for example, commercially available trehalose hydrate crystals may be used as a raw material, or may be extracted from yeast or the like, and may be produced using a high-concentration solution of high-purity trehalose purified. .

  When hydrated trehalose crystals are used, they can be produced by dissolving them with water, drying them under normal pressure or vacuum at a temperature of about 100 to 160 ° C., and then pulverizing them. When a high-purity trehalose aqueous solution is used, for example, a syrup having a concentration of about 70 to 90% is vacuum-dried or freeze-dried and then pulverized, or a syrup having a concentration of about 60 to 85% is subjected to high pressure. Producing powder directly by a spray drying method such as a nozzle method or a rotating disk method can also be advantageously carried out.

  The anhydrous trehalose powder of the present invention thus produced is a refined, low-sweetness, non-reducing white powder having a low water content and substantially anhydrous, and usually less than 3% by the Karl Fischer method. Desirably, it is less than 2%, and the fluidity is substantially fluid, although the fluidity slightly varies depending on the shape and size of the powder particles.

  Further, the anhydrous trehalose referred to in the present invention may be any substantially anhydrous trehalose that is converted to trehalose hydrated crystals and exerts a strong dehydrating action.For example, it promotes the conversion of anhydrous trehalose to trehalose hydrated crystals and serves as a dehydrating agent. In order to enhance the effect of trehalose, it is possible to advantageously use a substantially amorphous anhydrous trehalose powder in which trehalose hydrated crystals coexist as little as possible, usually less than 5%, desirably less than 1% as seed crystals.

  The anhydrous trehalose powder thus obtained, for example, when it is contained in hydrates such as foods, pharmaceuticals, cosmetics, industrial chemicals, etc., captures the water contained therein as crystallization water of trehalose hydrate crystals and fixes it. However, it was found to act as a strong dehydrating agent for hydrated substances.

  As the dehydrating agent of the present invention can be advantageously applied, when dehumidifying and drying the atmosphere in a moisture-proof container, furthermore, heat-drying, water-containing substances which are liable to be deteriorated in a step such as vacuum drying, or water-containing substances which are difficult to dry. In some cases, high-quality dehydrated articles such as mass kits and powders are manufactured from materials.

  When dehumidifying and drying, for example, it can be used not only for preventing moisture absorption such as seasoned laver and cookies, but also for powdery substances that easily absorb and solidify, such as pudding mix powder and hot cake mix powder. Powdered spices such as premixed powder, salt, sugar, powdered soy sauce, powdered miso, powdered sushi vinegar, powdered dashi sauce, powdered complex seasoning, powdered paprika, powdered garlic, powdered cinnamon, powdered nutmeg, powdered pepper, powdered sage , Powdered yeast extract, powdered milk, powdered yogurt, powdered cheese, powdered juice, powdered herb, powdered vitamin, granulated soup, granulated bouillon, fish meal, blood meal, bone meal, powdered lactic acid bacterium agent, powdered enzyme agent, powdered granule, etc. Anhydrous trehalose is blended into the product and packaged to reduce the relative humidity in the packaging container, allowing powdered products to adhere and solidify. Since can be prevented, it can be utilized for purposes such as maintaining fluidity good quality immediately after production long term.

  In addition, when dehydrating hydrates, for example, it is advantageous when dehydrating various hydrates such as animals, plants, microorganisms, organs, tissues, cells, triturates, extracts, components, or preparations thereof. Available to

  For example, in the case of food, its raw materials or processing intermediates, fresh fruits, juices, vegetable extracts, soy milk, sesame paste, nut paste, raw bean, gelatinized starch paste, agricultural products such as flour, sea urchin paste, oyster extract, Fishery products such as sardine paste, raw eggs, lecithin, milk, whey, fresh cream, yogurt, butter, cheese, and other livestock products, maple syrup, honey, miso, soy sauce, mayonnaise, dressing, skipjack extract, meat extract, Kelp extract, chicken extract, beef extract, yeast extract, mushroom extract, licorice extract, stevia extract, these enzyme-treated products, water-containing seasonings such as seasoning liquid for pickles, sake, wine, brandy, whiskey, medicinal liquors, etc. , Green tea, tea, coffee and other favorite beverages, peppermint, wasabi, garlic, mustard, sun Water-containing spices extracted from leopard, cinnamon, sage, laurel, pepper, citrus, etc., water colorants extracted from linseed, turmeric, turmeric, paprika, red beet, safflower, gardenia, saffron, Monascus, etc. It is possible to easily produce a stable and good-tasting dehydrated food from a liquid or paste-like substance such as a preservative such as a water-containing emulsifier prepared from sugar fatty acid ester, glycerin fatty acid ester and sorbitan fatty acid ester, a smoke liquid, and a fermentation liquid. it can.

  Dehydrated foods thus obtained, for example, powdered agricultural and livestock products, powdered fats and oils, powdered flavors, powdered colorants, powdered emulsifiers, powdered preservatives, etc. mayonnaise, seasonings such as soup ingredients, hard candy, cake It can be advantageously used as a processed material for various foods and drinks such as confectionery, hot cake mix, instant juice, etc., for example, a natural bulk flavor having good flavor.

  In the case of a pharmaceutical, its raw material or a processing intermediate, interferon-α, -β, -γ, Tsumore necrosis factor -α, -β, macrophage migration inhibitory factor, colony stimulating factor, transfer factor, interleukin II, etc., lymphokine-containing solution, insulin, growth hormone, prolactin, erythropoietin, egg cell stimulating hormone, etc., hormone-containing solution, BCG vaccine, Japanese encephalitis vaccine, measles vaccine, live polio vaccine, pox seedling, tetanus toxoid, hub antitoxin, human immunity Liquids containing biologics such as globulin, liquids containing antibiotics such as penicillin, erythromycin, chloramphenicol, tetracycline, streptomycin, kanamycin sulfate, thiamine, riboflavin, L-ascorbic acid, liver oil, caroty Vitamin-containing liquids such as id, ergosterol and tocopherol, lipase, elastase, urokinase, protease, β-amylase, isoamylase, glucanase, lactase and other enzyme-containing liquids, ginseng extract, turtle extract, chlorella extract, aloe extract, propolis Extracts such as extracts, viruses, lactic acid bacteria, viable pastes such as yeast, and liquid or paste-like substances such as royal jelly can also be used as stable, high-quality dehydrated medicines and dehydrated health foods without losing their active ingredients and activities. Can be easily manufactured.

  Also, in the case of cosmetics, its raw materials or processing intermediates, as in the case of the foods and pharmaceuticals, raw eggs, lecithin, raw cream, honey, licorice extract, fragrance, coloring, enzymes, etc. High quality dehydrated cosmetics can be easily obtained.

  The present cosmetics can be advantageously used as a beautifying agent, a beautifying agent, a hair restorer and the like. When the dehydrated article is an enzyme, it can be advantageously used as a catalyst for processing foods, pharmaceuticals, industrial raw materials, etc., as a therapeutic agent, a digestive agent, and also as an enzyme detergent.

  As a method for containing anhydrous trehalose in the hydrate, until the intended dehydrated article is completed, for example, known methods such as mixing, kneading, dissolving, penetrating, spraying, coating, spraying, pouring, etc. are appropriately used. To be elected.

  The amount of anhydrous trehalose contained in the hydrated product also depends on the amount of water contained in the hydrated product and the properties of the intended dehydrated article, and if necessary, partially dehydrate or concentrate the hydrated product by another known method. After that, anhydrous trehalose may be added. Usually, the amount is 0.01 to 200 parts by weight, preferably 0.01 to 50 parts by weight based on 1 part by weight of the hydrate. At this time, the obtained dehydrated articles, for example, foods, pharmaceuticals, cosmetics and the like are further advantageously used in combination with an appropriate flavoring agent, coloring agent, flavoring agent, stabilizer, extender, etc. in order to further improve the quality. Can be implemented.

  In particular, for the stabilizer, since the present invention is a powerful dehydration method using anhydrous trehalose, it is not necessary to limit to low molecular weight compounds such as antioxidants, and conventionally, water-soluble high molecular weight compounds that have been difficult to dry, For example, substances such as soluble starch, dextrin, pullulan, erucinan, dextran, xanthan gum, arabic gum, locust bean gum, guar gum, tragacanth gum, tamarind gum, carboxymethylcellulose, hydroxyethylcellulose, pectin, agar, gelatin, albumin, casein and the like are also stabilizers. It can be used advantageously.

  When these water-soluble polymer compounds are used, for example, a water-soluble polymer compound is uniformly dissolved in advance in a liquid or paste-like hydrate, and then anhydrous trehalose is mixed with the water-soluble polymer compound by a method such as kneading. By containing it, a dehydrated article in which fine hydrated trehalose crystals are precipitated can be obtained.

  This product is coated with a polymer compound film containing odorous components and active ingredients derived from hydrates, or is encapsulated in microcapsules surrounded by the film together with fine trehalose hydrate crystals, and its volatilization In addition, since deterioration in quality is prevented, the fragrance component derived from the hydrate and the active component are extremely stable. At this time, if necessary, a cyclodextrin that forms an inclusion compound with an aroma component or the like can be advantageously used in combination as the water-soluble polymer.

  As the cyclodextrin, it is not necessary to limit to a high-purity product, and a low-purity cyclodextrin that is difficult to dry and difficult to powder, for example, a starch-like starch hydrolyzate containing various cyclodextrins with a large amount of maltodextrins Can also be used advantageously.

  Various methods can be employed for the method of producing the powdered article of the dewatered article of the present invention. For example, anhydrous trehalose is uniformly contained in a relatively high water content, such as foods, pharmaceuticals, cosmetics, raw materials or processed intermediates thereof, so as to have a water content of about 40% or less, preferably 10 to 30%. After that, it is left in a vat or the like for about 0.1 to 5 days at about 10 to 50 ° C., for example, at room temperature, converted into trehalose hydrated crystals, and solidified into, for example, a block, which is then cut and crushed. It may be manufactured. If necessary, a drying step, a classification step and the like can be added after the pulverization step such as cutting and pulverization. Also, a powder product can be directly produced by a spraying method or the like.

  For example, while flowing anhydrous trehalose powder, a predetermined amount of a liquid or paste-like hydrate is sprayed onto the powder and brought into contact with the trehalose powder to form granules. Aging for 10 hours to convert to trehalose hydrated crystal, or after mixing and kneading anhydrous trehalose with a liquid or pasty hydrate, immediately, or start converting to trehalose hydrated crystal. A method in which a powder product obtained by spraying is similarly aged, if necessary, and converted into trehalose-containing crystals is suitable as a method for mass-producing powdered dehydrated articles.

  In the case of this spraying method, in order to promote the conversion of anhydrous trehalose to trehalose hydrated crystals, a minimum amount of trehalose hydrated crystals coexist as a seed crystal together with anhydrous trehalose to shorten or eliminate the aging period. , Can be advantageously implemented. The powdery dehydrated article thus obtained is used as it is or, if necessary, in combination with a bulking agent, an excipient, a binder, a stabilizer, etc., and further, granules, tablets, capsules, It can be freely used after being molded into an appropriate shape such as a bar, a plate, or a cube.

  Also, a food such as peanuts, almonds, and candies, and a pharmaceutical intermediate such as granules and uncoated tablets are used as a core, and a 60 to 90% aqueous solution of anhydrous trehalose, preferably a binder such as a water-soluble polymer is used. Can be advantageously produced by coating an aqueous solution coexisting with an appropriate amount thereof, then converting it into trehalose hydrated crystals and crystallizing the same to produce a sugar coating.

  In general, starch requires a large amount of water for swelling and gelatinization. Therefore, gelatinized starch is extremely susceptible to microbial contamination. Anhydrous trehalose can also be effectively used as a dehydrating agent for such gelatinized starch. For example, gelatinized starch such as fertilizer may contain anhydrous trehalose and be converted into trehalose hydrated crystals to substantially reduce moisture and prevent microbial contamination.

  Further, anhydrous trehalose easily and uniformly mixes with gelatinized starch and also acts as an anti-aging agent, so that the commercial life of various processed foods containing gelatinized starch can be greatly extended.

  Also, anhydrous trehalose, for example, peeled banana, orange, sliced steamed sweet potato, open aji, sword fish, raw noodles, boiled noodles, in the case of high moisture containing foods that are susceptible to microbial contamination on the surface such as rice cakes By spraying crystalline anhydrous trehalose powder on the surface to convert it into trehalose hydrated crystals, substantially reducing the moisture on the surface, improving the shelf life of these foods, and improving the quality of food preservatives, It can be advantageously used as a stabilizer, a quality improving agent and the like. At this time, if necessary, for example, lactic acid, citric acid, ethanol or the like may be used in combination, and vacuum packaging, gas filling packaging, refrigeration, etc. may be used to further extend the product life.

  Also, anhydrous trehalose has a high affinity for alcohol. Due to this property, it can be advantageously used as a dehydrating agent for water contained in alcohols such as methanol, ethanol, butanol, propylene glycol, glycerin and polyethylene glycol, or in alcohol-soluble substances.

  For example, alcoholic beverages such as sake, shochu, wine, brandy, whiskey, vodka, etc. are dehydrated with anhydrous trehalose, and the resulting trehalose-containing crystals have their active ingredients, maskits having powdery aromas, etc., and are advantageously dehydrated liquors in powder form. Can be manufactured. The powdered liquors thus produced can be used for confectionery, premixes, etc., and can be reconstituted with water and used for drinking.

  In this case, anhydrous trehalose can exert effects not only as a dehydrating agent and a stabilizer but also as an elegant sweetener, a body, an appropriate viscosity imparting agent, and the like.

  Also, by mixing an alcohol solution such as iodine with anhydrous trehalose, and adding it to an aqueous solution containing a water-soluble polymer and converting it to trehalose hydrated crystals, stably retains active ingredients such as iodine, and It is also advantageous to produce a mass-kit plaster having an appropriate viscosity, elongation and adhesiveness.

  In addition, anhydrous trehalose is impregnated with a water-containing oil-soluble substance, an emulsion, a latex, etc., and mixed to convert the anhydrous trehalose into trehalose hydrated crystals, so that powdered oils and fats, spices, fragrances, coloring agents, etc., foods, cosmetics, powders, etc. It is also advantageous to manufacture pharmaceuticals such as vitamins and hormones.

  In this case, anhydrous trehalose is converted not only as a dehydrating agent but also as trehalose hydrated crystals and acts as a stabilizer, a holding agent, an excipient, a carrier, and the like.

  Further, anhydrous trehalose is advantageously used also in the case of foods containing oily substances that dislike moisture, such as chocolate and sand cream. In this case, it is used not only as a dehydrating agent but also for improving processability, melting in the mouth, flavor and the like. Further, the obtained product has a characteristic that it can be stably maintained at a high quality for a long period of time.

  As described above, the present invention has been achieved by finding that anhydrous trehalose, which is a non-reducing saccharide, strongly dehydrates water of various hydrates, and that the obtained dehydrated article is extremely stable. By using the anhydrous trehalose as a dehydrating agent, from a hydrate such as a liquid or a paste, the flavor, the flavor is not deteriorated, without volatilizing, high-quality food with reduced moisture, Advantageously, cosmetics and high-quality pharmaceuticals and cosmetics with reduced water content can be advantageously produced without decomposing and reducing the active ingredients and activities thereof.

  Anhydrous trehalose is a natural sweetener as well as the special cases described above.It is digested and absorbed in the human body without any concerns about caries induction, blood cholesterol rise, etc. It shows a degree of nutritional value. Furthermore, it also has properties such as elegant sweetness, imparting body, imparting shine, viscosity and water retention, so that it can be advantageously used in the production of foods, pharmaceuticals, cosmetics and the like. Next, other examples of use will be described.

  Anhydrous trehalose can be used as a seasoning having a strong dehydrating effect. If necessary, for example, powdered candy, glucose, isomerized sugar, sugar, maltose, honey, maple sugar, sorbitol, maltitol, dihydrochalcone, steoside, α-glycosyl stevioside, lakanca sweetener, glycyrrhizin, thaumatin, L-aspara It can be used in admixture with other sweeteners such as tylphenylalanine methyl ester, saccharin, glycine, alanine and the like, and with bulking agents such as dextrin, starch, lactose and the like.

  Anhydrous trehalose is a non-reducing saccharide and has trehalose's original elegant sweetness, and is in harmony with various substances having other tastes such as acidity, salty taste, astringency, umami, and bitterness, Since it has high acid resistance and heat resistance, it can be advantageously used not only as a dehydrating agent for general foods, but also for imparting sweetness, improving taste, and improving quality.

  For example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, Hishio, frikake, mayonnaise, dressing, vinegar, three tablespoon vinegar, powdered sushi vinegar, Chinese ingredients, Tentsuyu, noodle soup, sauce, ketchup, grilled meat sauce, curry roux, stew As a dehydrating agent for various seasonings such as nono, soup, broth, complex seasonings, mirin, new mirin, table sugar, coffee sugar, and also sweeteners, taste improvers, quality improvers, etc. Can also be advantageously implemented. In addition, for example, various Japanese confections such as rice crackers, hail, okoshi, fertilizer, rice cakes, steamed buns, seaweeds, bean jams, sheep, mizugo, nishikidama, jelly, castella, candy, bread, biscuits, crackers, cookies , Pie, pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, nougat, candy, etc. various pastries, ice cream, sherbet, etc., ice desserts, fruit syrup pickles, ice honey Syrups such as syrups, pastes such as flower paste, peanut paste, fruit paste, jams, marmalade, syrup pickles, fruits such as sugar fruits, processed foods of vegetables, pickles such as fukugami pickles, betta pickles, senmai pickles, lucky pickles, etc. Takuan pickles Pickles, ham, sausage and other meat products, fish ham, fish sausage, kamaboko, chikuwa, tempura, and other fish meat products, sea urchin, salted squid, vinegar kelp, sakusume, fugu mirin dried, cod And various delicacies such as rice and rice, Thai and shrimp, seaweed, wild vegetables, sardines, small fish, shellfish and other prepared foods such as boiled beans, potato salads, kelp rolls, dairy products, fish meat, and meat. , Fruit and vegetable bottles, canned foods, synthetic liquors, brewed liquors, fruit liquors, liquor such as liquor, coffee, cocoa, juice, carbonated drinks, lactic acid drinks, lactic acid drinks, and other soft drinks, pudding mix, hot cake mix , Instant juice, instant coffee, instant shiroko, instant soup, etc., as a dehydrating agent for various foods such as instant beverages, and as a sweetener, taste improver, quality improver, etc. It can be advantageously carried out.

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

<Experiment 1>
<Comparison of the amount of dehydration by various non-reducing sugars and the stability of dehydrated articles>
Non-reducing carbohydrates used in the experiment were sugar, crystalline anhydrous trehalose, amorphous anhydrous trehalose, trehalose hydrated crystal, amorphous anhydrous neotrehalose, neotrehalose hydrated crystal, amorphous anhydrous erulose, erulose hydrated crystal, Amorphous anhydrous raffinose, hydrous raffinose, amorphous anhydrous meletitose and hydrous meletitose. Commercially available reagents were used for sugar, trehalose hydrated crystals, erulose hydrated crystals, raffinose hydrated crystals and meletitose hydrated crystals. Crystalline anhydrous trehalose and amorphous anhydrous trehalose were prepared by the methods of Reference Examples 1 and 3, respectively. Neotrehalose hydrated crystals were prepared by the method disclosed in Experiment 2 of JP-A-4-179490. Amorphous anhydrous neotrehalose, amorphous anhydrous erulose, amorphous anhydrous raffinose, and amorphous anhydrous meletitose were each prepared by dissolving hydrated crystals in water and vacuum drying at room temperature.

  First, the amount of dehydration of each non-reducing saccharide was examined. A mixture obtained by mixing 8 parts by weight of each carbohydrate with 2 parts by weight of plain yogurt was placed in a vat, allowed to stand in a room at 25 ° C. overnight, and the state change of the mixture was observed. The amount of dehydration was judged as large when completely solidified, small when incompletely solidified, and nothing when there was no change.

  Next, the stability of the obtained dehydrated article was examined using the completely solidified product. That is, the completely solidified product was pulverized by a cutting method, made into a particle size of about 100 to 150 μm, taken in a plastic petri dish having a diameter of 10 cm, 30 g each, and left in an atmosphere of 37 ° C. adjusted to a relative humidity of 70% for 2 weeks. The degree of coloring was compared. The degree of coloring was determined as the difference between the absorbance at 420 nm and the absorbance at 720 nm in a 10 cm cell using the supernatant of the 30 w / v% suspension. The stability was judged as excellent when the degree of coloring was less than 0.1, averaged between 0.1 and less than 0.2, and poor when 0.2 or more.

  The results are shown in Table 1.

  As is clear from the results in Table 1, it was found that crystalline anhydrous trehalose and amorphous anhydrous trehalose have a large amount of dehydration, are excellent in the stability of dehydrated articles, and are suitable as dehydrating agents.

<Experiment 2>
<Dehydration by anhydrous trehalose>
Using crystalline anhydrous trehalose and amorphous anhydrous trehalose as anhydrous trehalose, the dehydration action, that is, the strength of dehydration power and the amount of dehydration were examined in detail. Trehalose hydrated crystals were used as a control. In the experiment, each trehalose prepared by the method described in Experiment 1 was made into a powder having a particle size of about 100 to 150 μm, and 1 g each was taken in a plastic petri dish having a diameter of 5 cm, and the atmosphere was adjusted to a relative humidity of 70% at 25 ° C. And the water content (%) was measured over time. The results are shown in Table 2.

  As is clear from the results in Table 2, it was found that anhydrous trehalose has a strong dehydration power, strongly captures moisture in the atmosphere, and captures as much as about 10% of its weight. In addition, when examined over time with a powder X-ray diffraction pattern, it was found that anhydrous trehalose captured water and converted it into trehalose hydrated crystals, and reached equilibrium with about 10% of water and stabilized. FIG. 1 shows a powder X-ray diffraction pattern of the hydrated trehalose crystal.

  Similarly, when left in an atmosphere of 25 ° C. adjusted to a relative humidity of about 90% and the water content (%) was measured over time, anhydrous trehalose was converted to trehalose hydrated crystals in the same manner as above. Equilibrium was reached at about 10% moisture. At this time, the phenomenon of sticking and flowing was not observed while maintaining the powder state.

  From this property, it was found that anhydrous trehalose can be advantageously used as a powerful dehydrating agent for hydrates such as foods, pharmaceuticals, cosmetics, these raw materials or processing intermediates.

<Experiment 3>
<Comparison between anhydrous trehalose and hydrous trehalose crystals for gelatinized starch>
4 parts by weight of glutinous starch is dissolved in 6 parts by weight of water, poured into a wooden frame covered with a wet cloth, and steamed at 105 ° C. for 10 minutes to obtain gelatinized starch. To this, 7 parts by weight of trehalose hydrated crystals or crystalline anhydrous trehalose prepared by the method of Reference Example 1 was mixed with a mixer, and when uniform, 2 parts by weight of starch syrup was further added and kneaded well, followed by molding at 40 ° C. Lightly dried with warm air for 2 hours to obtain fertilizer.

  When the product was left open at room temperature of 25 ° C. and left to stand, the use of trehalose-containing crystals resulted in the appearance of black mold colonies after 15 days, whereas the use of crystalline anhydrous trehalose showed that even after 30 days. No microbial contamination was observed.

  Also, after 30 days of cutting and observing the cross section, the one using crystalline anhydrous trehalose showed that the surface layer was slightly hardened and crystals precipitated, but the inside was the same as immediately after production. It was translucent and had moderate gloss and viscosity. From the X-ray diffraction pattern, the crystals in the surface layer were found to be crystalline anhydrous trehalose converted to trehalose hydrated crystals.

  As a result, it was found that anhydrous trehalose acts as a dehydrating agent for gelatinized starch, prevents microbial contamination, and prevents aging of gelatinized starch. This property can be advantageously used for various products using gelatinized starch such as fertilizer and flower paste.

  Hereinafter, a method for producing anhydrous trehalose powder will be described with reference examples.

<Reference Example 1>
The trehalose hydrated crystals were dissolved by heating with a small amount of water, taken in an evaporator, and boiled under reduced pressure to obtain a syrup having a water content of 5.0%. Then, it was transferred to an auxiliary crystallizer, and 1% of crystalline anhydrous trehalose was added as a seed crystal to the syrup solid, and stirred at 120 ° C. for 5 minutes, then taken out into an aluminum vat and crystallized at 100 ° C. for 6 hours. The block was prepared by aging.

  Next, this block was pulverized by a cutting machine and fluidized and dried to obtain a crystalline anhydrous trehalose powder having a water content of 0.32% in a yield of about 87% with respect to the raw trehalose hydrated crystal. FIG. 2 shows a powder X-ray diffraction pattern of the obtained crystalline anhydrous trehalose.

  The product can be advantageously used not only as a dehydrating agent for hydrates such as foods, pharmaceuticals, cosmetics, raw materials thereof, or processed intermediates, but also as a white powder sweetener having an elegant sweetness.

<Reference Example 2>
The high-purity trehalose aqueous solution is placed in an evaporator and boiled down under reduced pressure to obtain a syrup having a water content of 4.0%. The mixture was granulated by an extrusion granulator, aged, dried and pulverized by a pulverizer to obtain a crystalline anhydrous trehalose powder having a water content of 0.53% in a yield of about 95% based on the raw material.

  This product can be advantageously used not only as a dehydrating agent for various hydrates but also as a sweetener, like the crystalline anhydrous trehalose powder obtained by the method of Reference Example 1.

<Reference Example 3>
After completely dissolving the trehalose hydrated crystal in water at room temperature, vacuum drying is performed at 60 ° C. for 24 hours. The obtained dried product was pulverized with a pulverizer to obtain an amorphous anhydrous trehalose powder having a water content of 0.83% in a yield of about 89% based on the hydrated trehalose crystals as the raw material. FIG. 3 shows a powder X-ray diffraction pattern of the obtained amorphous trehalose.

  This product can be advantageously used not only as a dehydrating agent for various hydrates but also as a sweetener, like the crystalline anhydrous trehalose powder obtained by the method of Reference Example 1.

  Hereinafter, examples of the present invention and excellent effects will be described.

<Dehydrating agent>
Using the crystalline anhydrous trehalose powder obtained by the method of Reference Example 1, 20 g was filled into a paper-permeable small bag to produce a dehydrating agent. The product can be advantageously used as a dehydrating agent in an atmosphere in a moisture-proof container in which dried foods such as seasoned laver and cookies are enclosed. In addition, it is possible to advantageously carry out stable preservation of various kinds of dried foods, oily foods and the like by using a deoxidizer together with an oxygen scavenger and the like.

<Soroboro fertilizer>
4 parts by weight of rice cake flour are dissolved in 6 parts by weight of water, poured into a wooden frame covered with a wet cloth, steamed at 100 ° C. for 20 minutes, and then crystalline anhydrous trehalose obtained by the method of Reference Example 1. 7 parts by weight of powder and 1 part by weight of sugar are kneaded, then 2 parts by weight of starch syrup are added, kneaded well and molded, and then left in a room for 16 hours to obtain anhydrous trehalose on the surface layer of the product. The crystals were converted into hydrated crystals, which were rolled lightly to crack the surface, thus obtaining a fertilizer with a slight wind. The product had good flavor, was less susceptible to microbial contamination, and maintained high quality for a long period of time.

<Potato>
The sweet potato was sliced to a thickness of about 1 cm, steamed and allowed to cool. The crystalline anhydrous trehalose powder obtained by the method of Reference Example 1 was sprayed to convert to trehalose hydrated crystals and dehydrated, and hydrated trehalose on the surface. A confectionery was also manufactured to which crystals would adhere. This product is a confectionary with good flavor and instability.

<Powder brandy>
Dissolve 10 parts by weight of pullulan in 2 parts by weight of brandy, mix with 8 parts by weight of the crystalline anhydrous trehalose powder obtained by the method of Reference Example 2, transfer to a vat, and let stand for 2 days to convert to trehalose hydrated crystals. A block was prepared. This block was pulverized by a cutting machine and classified to obtain a powdery powdery brandy. When this product is contained in the mouth, it has a moderate sweetness and is a sufficient powdery flavor of brandy aroma. The product can be advantageously used as a flavor for black tea and as a confectionery material such as premixes and candies. Further, the present powder can be advantageously formed into granules and tablets by using a granule forming machine and a tableting machine to form the granules.

<Miso powder>
2 parts by weight of red miso and 5 parts by weight of the crystalline anhydrous trehalose powder obtained by the method of Reference Example 2 were mixed, poured into a metal plate provided with a large number of hemispherical concave portions, and allowed to stand at room temperature overnight to solidify. Then, it was released from the mold to obtain about 4 g of solid miso, which was then crushed to obtain a powdered miso. This product can be advantageously used as a seasoning for instant noodles, instant soups, etc. The solid miso can be used not only as a solid seasoning but also as a miso confection.

<Powder soy sauce>
While flowing 4 parts by weight of the amorphous anhydrous trehalose powder obtained by the method of Reference Example 3 and 0.02 parts by weight of commercially available hydrated trehalose crystals on a conveyor, 1 part by weight of thin soy sauce was added thereto. Then, the mixture was transferred to an aging tower and left at 30 ° C. overnight to convert anhydrous trehalose into trehalose hydrated crystals to obtain powdered soy sauce. This product can be advantageously used as a seasoning for instant noodles, instant soups, etc.

<Powdered egg yolk>
The yolk prepared from the raw egg was sterilized at 60 to 64 ° C. with a plate-type heat sterilizer, and 4 parts by weight of the crystalline anhydrous trehalose powder obtained by the method of Reference Example 1 was added to 1 part by weight of the obtained liquid yolk. After mixing at a ratio, the mixture was blocked and powdered in the same manner as in Example 4 to obtain powdered egg yolk. The product can be advantageously used not only as a confectionary material such as a premix, a frozen dessert, an emulsifier, but also as a baby food such as an oral liquid food and a tube liquid food, and a therapeutic nutrient. In addition, it can be effectively used as a beautifying agent, a hair restorer, etc.

<Powdered yogurt>
After mixing 8 parts by weight of the crystalline anhydrous trehalose powder obtained by the method of Reference Example 1 with 2 parts by weight of plain yogurt, the mixture was blocked and powdered in the same manner as in Example 4 to obtain powdered yogurt. This product not only has a good flavor, but also can stabilize lactic acid bacteria alive for a long period of time. In addition, as premix, frozen desserts, not only as confectionary ingredients such as emulsifiers, but also as oral nutritional foods, baby foods such as tube liquid foods, therapeutic nutrients, etc. It can be advantageously used for making yogurt-flavored products by including it in cakes and jellies. Furthermore, the present powder can be advantageously formed into a lactic acid bacterium preparation by using a granule molding machine, a tableting machine, or the like, and used as an intestinal preparation.

  200 parts by weight of flour were mixed with 60 parts by weight of the powdered egg yolk obtained by the method of Example 7, 25 parts by weight of butter, 10 parts by weight of sugar, 12 parts by weight of baking powder, and 0.5 part by weight of salt to prepare a hot cake mix. Obtained. This product can be easily prepared into a flavorful hot cake by dissolving in water, milk or the like and baking.

<Powdered Ginseng Extract>
After mixing and kneading 1.5 parts by weight of the crystalline anhydrous trehalose powder obtained by the method of Reference Example 2 with 0.5 part by weight of ginseng extract, the mixture is blocked and powdered in the same manner as in Example 4 to obtain a powdered ginseng extract. Was. This product was applied to an appropriate amount of vitamin B1 and vitamin B2 powder in a granule molding machine to obtain a vitamin-containing granular ginseng extract. This product can be advantageously used as a fatigue recovery agent, tonic, tonic, etc. It can also be used as a hair restorer.

<Solid formulation for liquid food>
500 parts by weight of the crystalline anhydrous trehalose powder obtained by the method of Reference Example 2, 270 parts by weight of the powdered egg yolk obtained by the method of Example 7, 209 parts by weight of skim milk powder, 4.4 parts by weight of sodium chloride, and 1. A formulation comprising 85 parts by weight, 0.01 part by weight of thiamine, 0.1 part by weight of sodium L-ascorbate, 0.6 part by weight of vitamin E acetate and 0.04 part by weight of nicotinamide was prepared. Each 25 g was filled in a moisture-proof laminated pouch and heat-sealed to produce a liquid edible solid preparation.

  The solid preparation reduces the moisture in the atmosphere in the pouch, does not need to be stored at low temperatures, and is stable for a long time at room temperature. Also, the dispersion and dissolution in water are good. This solid preparation is prepared by dissolving one bag in about 150 to 300 ml of water to prepare a liquid food, and is used by oral administration or by tube administration to the nasal cavity, stomach, intestine and the like.

<Pharmaceutical solid preparation>
A newborn hamster was injected with an antiserum prepared from a rabbit by a known method to attenuate the immune response of the hamster, and then BALL-1 cells were implanted subcutaneously, followed by breeding in a usual manner for 3 weeks. The subcutaneous mass was removed, cut into pieces, dispersed in physiological saline, and loosened. The obtained cells were washed with a serum-free PRMI1640 medium (pH 7.2), suspended in the same medium at about 2 × 10 ⁶ cells / ml, and kept at 35 ° C.

After adding partially purified human interferon-α at a rate of 200 IU / ml and maintaining for about 2 hours, Sendai virus was further added at a rate of about 300 hemagglutination / ml and maintaining for 20 hours, and then maintaining for 20 hours. α was induced. This is centrifuged at about 4 ° C. and about 1000 g to remove a precipitate, and the obtained supernatant is further subjected to microfiltration, and the filtrate is immobilized with an anti-interferon-α antibody according to a known method. After removing the non-adsorbed fraction by applying to a column, the adsorbed fraction was eluted and concentrated on a membrane to obtain a concentrated solution of a protein having a concentration of about 0.01 w / v% and a specific activity of about 2 × 10 ⁸ IU / mg. Obtained in a yield of about 4 ml per animal.

Each 6 g of the pyrogen-free crystalline anhydrous trehalose obtained by the method of Reference Example 1 was placed in a 100 ml moisture-proof plastic bottle, and 0.2 ml of the interferon-α concentrated solution (about 4 × 10 ⁶ IU) ) Was added thereto, and the mixture was aseptically sealed with a rubber stopper and a cap to obtain a solid pharmaceutical preparation. In the present production method, since dehydration is performed only by dipping the interferon-α-containing liquid in anhydrous trehalose powder, not only does it require processing for freeze-drying, equipment and energy, but also stabilizes interferon-α. It is effective.

  Since this product is easily soluble in water, it can be used as an antiviral agent such as an antiviral agent, an antitumor agent, an antirheumatic agent, an antiimmune agent, etc. It can be advantageously used for injections. In addition, it can be advantageously used as an oral agent, an oral agent, and the like. It can also be advantageously used for a test drug for testing.

<Pharmaceutical solid preparation>
Human-derived lymphoblast-grade cells BALL-1 cells were inoculated into Eagle's minimal basic medium (pH 7.4) supplemented with 20% fetal bovine serum, and cultured in suspension at 37 ° C. in vitro according to a conventional method. . The obtained cells were washed with Eagle's minimal basic medium without serum (pH 7.4) and suspended in the same medium at about 1 × 10 ⁷ cells / ml. To this suspension, Sendai virus was added at about 1,000 hemagglutination titers per ml and kept at 38 ° C. for 1 day to induce the generation of Tsumore necrosis factor-α. This was centrifuged at about 1,000 g at 4 ° C., and the obtained supernatant was dialyzed against a physiological saline solution containing 0.01 M phosphate buffer at pH 7.2 for 15 hours, and further subjected to microfiltration. The filtrate thus obtained is applied to an anti-interferon antibody column according to a conventional method, and the non-adsorbed fraction is purified by affinity chromatography using a gel column of anti-Tsummore necrosis factor-α monoclonal antibody, concentrated, and concentrated. A concentrated solution of 0.01 w / v% specific activity of about 2 × 10 ⁶ JRU / mg protein was obtained. The activity yield was about 5 × 10 ⁴ JRU / L of suspension at the time of induction generation.

10 g each of the pyrogen-free crystalline anhydrous trehalose obtained by the method of Reference Example 1 was placed in a 100-ml glass bottle, and 0.5 ml of the Tsumore necrosis factor-α concentrated solution (about 1 × 10 ⁵ JRU) ) Was added thereto, and the mixture was aseptically sealed with a rubber stopper and a cap to obtain a solid pharmaceutical preparation. The present production method does not require treatment such as freeze-drying, since the liquid containing Tumore necrosis factor-α is dehydrated into anhydrous trehalose powder, and is also effective in stabilizing Tsumore necrosis factor α. It is.

  Since this product is easily soluble in water, it can be used as an antitumor agent, antiviral agent, antiascites agent, antiimmune agent, or other anti-sensitive disease agent, for intravenous drip or intramuscular use It can be advantageously used for injections such as. In addition, it can be advantageously used as an oral agent, an oral agent, and the like. It can also be advantageously used for a test drug for testing.

<Traumatic treatment plaster>
In 450 parts by weight of the crystalline anhydrous trehalose obtained by the method of Reference Example 2, 3 parts by weight of iodine was dissolved, and 50 parts by weight of methanol was added and mixed. Further, 200 parts by weight of a 10% aqueous solution of pullulan and 50 parts by weight of hydrous maltose crystal were added. The mixture was left to stand overnight at room temperature to be converted into trehalose hydrated crystals, thereby obtaining a plaster for trauma treatment exhibiting appropriate extension and adhesiveness.

  The product can be used for treating wounds such as cuts, abrasions, burns, and bruises caused by athlete's foot, by applying it to a wound surface or applying it to gauze, oil paper, or the like. In addition, since this product acts not only as a bactericidal action by iodine but also as a nutritional supplement to cells by trehalose, the treatment period is shortened, and the wound surface is healed.

3 shows a powder X-ray diffraction pattern of trehalose hydrated crystal. 1 shows a powder X-ray diffraction pattern of crystalline anhydrous trehalose. 1 shows an X-ray powder diffraction pattern of amorphous anhydrous trehalose.

Claims (7)

Trehalose powder obtained by spray-drying, vacuum-drying or freeze-drying a trehalose-containing syrup. The trehalose powder according to claim 1, wherein the trehalose powder contains anhydrous trehalose. The trehalose powder according to claim 1 or 2, wherein the anhydrous trehalose is crystalline anhydrous trehalose and / or amorphous anhydrous trehalose. A method for producing a trehalose powder, comprising spray-drying, vacuum-drying or freeze-drying a trehalose-containing syrup. The method for producing a trehalose powder according to claim 4, wherein the trehalose-containing syrup has a trehalose concentration of 60 to 90%. The method for producing trehalose powder according to claim 4 or 5, wherein the spray drying is performed by a high-pressure nozzle or a rotating disk method. The method for producing a trehalose powder according to claim 4, 5 or 6, wherein the trehalose powder is the trehalose powder according to claim 1, 2 or 3.

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