JP2004180640A - Powder containing beta-maltose hydrous crystal, method for producing the same and use thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a powder containing β-maltose hydrous crystal that has high solubility in an aqueous medium and can easily be handled, and to provide a method for producing the powder and use thereof. <P>SOLUTION: This powder is obtained by granulating and powdering by protruding method the β-maltose hydrous crystal containing ≥86 w/wt%-<93 w/wt% of maltose and ≥2 w/wt% glucose and having crystallinity of ≥62%-<72% all in terms of anhydorides. The method for producing the powder containing β-maltose hydrous crystal is similarly provided and applications of the powder containing the β-maltose hydrous crystal for several kinds of compositions such as food products and drink products, cosmetics and medicines are also provided. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００４９】
表１から明らかなように、試験Ｎｏ．３乃至６の押出方式で造粒し、粉末化して得られた、無水物換算で、マルトース８６％以上９３％未満及びグルコース２％以上を含有し、他の糖質として、マルトトリオース及びグルコース重合度４以上のオリゴ糖を含有し、マルトース異性体としてマルトース中のα−アノマーを７％以上１４％未満含有する結晶化度が６２％以上７２％未満のβ−マルトース含水結晶含有粉末は、吸湿性が低く、固着性が見られず保存安定性良好、取扱い容易で、しかも、水及び粘性を有するデキストリン含有水溶液などの水系媒体への溶解性に優れていることが判明した。これに対して、試験Ｎｏ．１及び２のマルトース含量が８２．１％及び８４．１％と低く、マルトース異性体としてマルトース中のα−アノマー含量が１４％を越える結晶化度が６２％未満のβ−マルトース含水結晶含有粉末は、水系媒体への溶解性に優れているものの吸湿性が高く、固着性を示し、保存安定性に劣る不安定な粉末であった。
【００５０】
一方、試験Ｎｏ．７のマルトース含量が９４．２％と高く、マルトース異性体としてマルトース中のα−アノマー含量が７％未満と少なく、結晶化度が７２％を越えるβ−マルトース含水結晶含有粉末は、吸湿性が少なく、固着性がないものの、水系媒体への溶解性に劣る粉末であった。
【００５１】
なお、対照として用いた試験Ｎｏ．８の『サンマルトＳ』は、噴霧方式で得られた粉末である。しかしながら、マルトース純度が９５．０％、結晶化度７４．５％といずれも高く、吸湿性がほとんどなく、固着性も全くないものの、水系媒体への溶解性に劣るものであった。また、試験Ｎｏ．９の『マルトースＨＨＨ』は、マスキットを分蜜して得られた結晶粉末である。本粉末はきわめて高純度のマルトースであって、マルトース純度が９９．６％、結晶化度も８２．６％と高く、吸湿性がほとんどなく、固着性も全く示さないものの、水系媒体への溶解性に劣るものであった。更に、試験Ｎｏ．１０の『ファイントース』は、他の試料と異なって、α−マルトース無水結晶粉末である。本粉末はマルトース中のα−アノマー含量が高く、粉末が示す性質はβ−マルトース含水結晶を主とする他の粉末とは大きく異なっており、結晶化度が高いにもかかわらず、吸湿性が高く、固着性も激しく、保存安定性に劣る不安定な粉末であり、その上、水系媒体への溶解性に劣るものであった。
【００５２】
以上の結果から、押出方式による造粒工程及び粉末化工程を含むα−マルトース無水結晶含有マスキットからのβ−マルトース結晶含有粉末の製造においては、無水物換算で、マルトース８６％以上９３％未満及びグルコース２％以上を含有している水溶液を原料とし、本発明の一連の製造方法に従って製造すると、水系媒体への溶解性に優れ、取扱いの容易なβ−マルトース結晶含有粉末を得ることができることが判明した。
【００５３】
従って、本発明を採用することにより得られる、無水物換算で、マルトース８６％以上９３％未満及びグルコース２％以上を含有し、結晶化度が６２％以上７２％未満であるβ−マルトース結晶含有粉末は、水系媒体への溶解性に優れ、取扱い容易で、しかも高収率に製造できるのに加え、従来のβ−マルトース結晶含有粉末と比較して、水系媒体に溶解して使用するときの作業時間を大幅に短縮することができ、産業上もきわめて価値の高いものといえる。
【００５４】
以下に、具体的な実施例を挙げて本発明をさらに詳しく説明するが、本発明はこれらの実施例によって限定されるものではない。
【００５５】
【実施例Ａ−１−ａ】
＜マルトース含有水溶液の調製＞
馬鈴薯澱粉１重量部と水４重量部との懸濁液に市販の細菌液化型α−アミラーゼ（商品名『スピターゼＨＳ』、長瀬産業（株）販売）を加え９０℃に昇温し、加熱糊化したのち、直ちに１３０℃に加熱して酵素反応を止め、ＤＥ１．８の液化液を得た。この澱粉液化液を５５℃まで急冷し、澱粉枝切り酵素（シュードモナス菌を培養して調製したイソアミラーゼ、（株）林原生物化学研究所販売）を澱粉１ｇ当たり１００単位及び大豆由来のβアミラーゼ（商品名『＃１５００』、長瀬産業（株）販売）を澱粉１ｇ当たり５０単位、更に、マルトース生成α−アミラーゼ（商品名『マルトゲナーゼ』、ノボ ノルディスク（株）販売）を糖質１ｇ当たり１０単位加え加えｐＨ５．０に保って４０時間糖化した。これを、常法に従って、活性炭処理による脱色、イオン交換樹脂処理による脱塩を行って精製し、減圧濃縮してマルトース含有水溶液を得た。マルトース含有水溶液の糖組成は、グルコース３．８％、マルトース９２．５％、マルトトリオース１．１％、マルトテトラオース以上２．６％であった。
【００５６】
【実施例Ａ−１−ｂ】
＜β−マルトース含水結晶含有粉末の調製＞
実施例Ａ−１−ａで得られたマルトース含有水溶液を水分約５％に濃縮したのちスクリュー押出機に移し、種晶としてα−マルトース無水結晶を２％加え、温度９０乃至１００℃に保って混練し、α−マルトース無水結晶を晶出させたマスキットとし、これを押出して造粒した。
【００５７】
この造粒品を３０℃、相対湿度（ＲＨ）８０％に保った室内に５時間保持した後、粉末化して、結晶化度が７１．４％、水分６．１％のβ−マルトース含水結晶含有粉末を、原料の馬鈴薯澱粉に対し、無水物換算で、収率約９０％で得た。次いで、これを篩分けして、粒度１０６μｍを越える粉末を６０％以上含有する粉末を得た。この篩分けした粉末は、無水物換算で、マルトース９２．５％とともに、グルコース３．８％、マルトトリオース１．１％及びグルコース重合度４以上のオリゴ糖２．６％を含有し、しかも、マルトース異性体としてマルトース中のα−アノマーを７．８％含有しているもので、水系媒体への溶解性に優れていた。しかも、２５℃、相対湿度（ＲＨ）７５．２％の条件下で保存してもほとんど吸湿性を示さず、保存安定性に優れ、流動性良好で、取扱い容易な粉末であった。
【００５８】
また、本粉末は、甘味料、呈味改良剤、品質改良剤、安定剤、変色防止剤、増量剤、賦形剤、結合剤などとして、とりわけ、水系媒体への溶解性に優れているので、例えば、水又は水分を多く含む液状物のみならず、ペースト状物、半固状物又は固状物などに溶解、含有せしめて、飲食物、嗜好物、飼料、餌料、化粧品、医薬品などの各種組成物に有利に利用できる。更に、そのままで、又は必要に応じて、増量剤、賦形剤、結合剤などと混合して、顆粒、球状、短棒状、板状、立方体、錠剤など各種形状に成形して使用することも随意である。
【００５９】
【実施例Ａ−２−ａ】
＜マルトース含有水溶液の調製＞
コーンスターチ１重量部と水４重量部との懸濁液に市販の細菌液化型α−アミラーゼ（商品名『スピターゼＨＳ』、長瀬産業（株）販売）を加え９０℃に昇温し、加熱糊化したのち直ちに１３０℃に加熱して酵素反応を止め、ＤＥ２．０の液化液を得た。この澱粉液化液を５５℃まで急冷し、澱粉枝切り酵素（シュードモナス菌を培養して調製したイソアミラーゼ、（株）林原生物化学研究所販売）を澱粉１ｇ当たり５０単位及び大豆由来のβアミラーゼ（商品名『＃１５００』、長瀬産業（株）販売）を同じく２０単位加えｐＨ５．０に保って４０時間糖化し、マルトース含量が固形物当たり８４．６％の高純度マルトース含有糖化液を得た。マルトース含有糖化液の糖組成は、グルコース１．８％、マルトース８４．６％、マルトトリオース８．７％、マルトテトラオース以上４．９％であった。
【００６０】
この糖化液に、更に、タカアミラーゼＡを糖質１ｇ当たり５０単位加えｐＨ５．５に保って、更に２０時間、酵素反応を進めた。これを常法に従って、活性炭処理による脱色、イオン交換樹脂処理による脱塩を行い精製し、減圧濃縮してマルトース含有水溶液を得た。マルトース含有水溶液の糖組成は、グルコース５．６％、マルトース９１．２％、マルトトリオース１．３％、マルトテトラオース以上１．９％であった。
【００６１】
【実施例Ａ−２−ｂ】
＜β−マルトース含水結晶含有粉末の調製＞
実施例Ａ−２−ａで得られたマルトース含有水溶液を水分約６％に濃縮したのちスクリュー押出機に移し、種晶としてα−マルトース無水結晶を３％加え、温度９０乃至１００℃に保って混練し、α−マルトース含水結晶を晶出させたマスキットとし、これを押出して造粒した。
【００６２】
この造粒品を３０℃、相対湿度（ＲＨ）８０％に保った室内に８時間保持した後、粉末化して、結晶化度７０．４％、水分６．１％のβ−マルトース含水結晶含有粉末を、原料のコーンスターチに対し、無水物換算で、収率約９５％で得た。次いで、これを篩分けして、粒度１０６μｍを越える粉末を６０％以上含有する粉末を得た。この篩分けした粉末は、無水物換算で、マルトース９１．２％とともに、グルコース５．６％、マルトトリオース１．３％及びグルコース重合度４以上のオリゴ糖１．９％を含有し、しかも、マルトース異性体としてマルトース中のα−アノマーを９．２％含有しているもので、水系媒体への溶解性に優れていた。しかも、２５℃、相対湿度（ＲＨ）７５．２％の条件下で保存してもほとんど吸湿性を示さず、保存安定性に優れ、流動性良好で、取扱い容易な粉末であった。
【００６３】
また、本粉末は、甘味料、呈味改良剤、品質改良剤、安定剤、変色防止剤、増量剤、賦形剤、結合剤などとして、とりわけ、水系媒体への溶解性に優れているので、例えば、水又は水分を多く含む液状物のみならず、ペースト状物、半固状物又は固状物などに溶解、含有せしめて、飲食物、嗜好物、飼料、餌料、化粧品、医薬品などの各種組成物に有利に利用できる。更に、そのままで、又は必要に応じて、増量剤、賦形剤、結合剤などと混合して、顆粒、球状、短棒状、板状、立方体、錠剤など各種形状に成形して使用することも随意である。
【００６４】
【実施例Ａ−３−ａ】
＜マルトース含有水溶液の調製＞
コーンスターチ３重量部と水７重量部との懸濁液に市販の細菌液化型α−アミラーゼ（商品名『スピターゼＨＳ』、長瀬産業（株）販売）を加え９０℃に昇温し、加熱糊化したのち直ちに１３０℃に加熱して酵素反応を止め、ＤＥ３．０の液化液を得た。この澱粉液化液を５５℃まで急冷して澱粉枝切り酵素（シュードモナス菌を培養して調製したイソアミラーゼ、（株）林原生物化学研究所販売）を澱粉１ｇ当たり５０単位、大豆由来のβアミラーゼ（商品名『＃１５００』、長瀬産業（株）販売）を同じく２０単位を加えｐＨ５．０に保って４０時間糖化し、マルトース含量が固形物当たり８４．８％の糖化液を得た。これを、常法に従って、活性炭処理による脱色、イオン交換樹脂処理による脱塩を行って精製し、減圧濃縮して糖濃度４５％のマルトース含有水溶液を得て、分画原料とした。
【００６５】
分画に用いた分画用樹脂は、アルカリ金属型強酸性カチオン交換樹脂（オルガノ（株）販売、商品名『アンバーライトＸＴ−１００７（Ｎａ^＋型）』、架橋度６％）を使用し、内径５．４ｃｍのジャケット付ステンレス製カラムに水懸濁液で充填し、糖質水溶液が直列に流れるようにカラム２本を連結して樹脂層全長を１０ｍとした。
【００６６】
カラム内温度を５５℃に維持しつつ、原料の糖質水溶液を樹脂に対して５ｖ／ｖ％加え、これに５５℃の温水をＳＶ０．３で流して分画し、マルトトリオース高含有画分を分離、除去して、マルトースを高含有しているとともに他にオリゴ用などを含有しているマルトース高含有画分を採取した。次いで、常法に従って、活性炭処理による脱色、イオン交換樹脂処理による脱塩を行って精製し、減圧濃縮してマルトース含有水溶液を得た。このマルトース含有水溶液の糖組成は、グルコース２．８％、マルトース９２．８％、マルトトリオース１．０％、マルトテトラオース以上３．４％であった。
【００６７】
【実施例Ａ−３−ｂ】
＜β−マルトース含水結晶含有粉末の調製＞
実施例Ａ−３−ａで得られたマルトース含有水溶液を水分約６％に濃縮したのち連続ニーダーに移し、種晶としてα−マルトース無水結晶を３％加え、温度９０乃至１００℃に保って混練し、α−マルトース無水結晶を晶出させたマスキットとし、これを押出して造粒した。
【００６８】
この造粒品を３５℃、相対湿度（ＲＨ）７５％に保った室内に５時間保持した後、粉末化し、結晶化度が７１．７％、水分６．４％のβ−マルトース含水結晶含有粉末を、原料コーンスターチに対して、無水物換算で、収率約９０％で得た。次いで、これを篩分けして、粒度１０６μｍを越える粉末を６０％以上含有する粉末を得た。この篩分けした粉末は、無水物換算で、マルトース９２．８％とともに、グルコース２．８％、マルトトリオース１．０％及びグルコース重合度４以上のオリゴ糖３．４％を含有し、しかも、マルトース異性体としてマルトース中のα−アノマーを７．８％含有しているもので、水系媒体への溶解性に優れていた。しかも、２５℃、相対湿度（ＲＨ）７５．２％の条件下で保存してもほとんど吸湿性を示さず、保存安定性にも優れ、流動性良好で、取扱い容易な粉末である。
【００６９】
また、本粉末は、甘味料、呈味改良剤、品質改良剤、安定剤、変色防止剤、増量剤、賦形剤、結合剤などとして、とりわけ、水系媒体への溶解性に優れているので、例えば、水又は水分を多く含む液状物のみならず、ペースト状物、半固状物又は固状物などに溶解、含有せしめて、飲食物、嗜好物、飼料、餌料、化粧品、医薬品などの各種組成物に有利に利用できる。更に、そのままで、又は必要に応じて、増量剤、賦形剤、結合剤などと混合して、顆粒、球状、短棒状、板状、立方体、錠剤など各種形状に成形して使用することも随意である。
【００７０】
【実施例Ａ−４−ａ】
＜マルトース含有水溶液の調製＞
コーンスターチ１重量部と水２重量部との懸濁液に市販の細菌液化型α−アミラーゼ（商品名『スピターゼＨＳ』、長瀬産業（株）販売）を加え９０℃に昇温し、加熱糊化したのち直ちに１３０℃に加熱して酵素反応を止め、ＤＥ４．３の液化液を得た。この澱粉液化液を５５℃まで急冷して澱粉枝切り酵素（シュードモナス菌を培養して調製したイソアミラーゼ、（株）林原生物化学研究所販売）を澱粉１ｇ当たり５０単位、大豆由来のβアミラーゼ（商品名『＃１５００』、長瀬産業（株）販売）を同じく１０単位加え、ｐＨ５．０に保って４０時間糖化し、マルトース含量が固形物当たり７４．１％の糖化液を得た。これを、常法に従って、活性炭処理による脱色、イオン交換樹脂処理による脱塩を行って精製し、減圧濃縮して糖濃度４５％のマルトース含有水溶液を得て、分画原料とした。
【００７１】
分画に用いた分画用樹脂は、アルカリ金属型強酸性カチオン交換樹脂（オルガノ（株）販売、商品名『アンバーライトＸＴ−１００７（Ｎａ^＋型）』、架橋度６％）を使用し、内径５．４ｃｍのジャケット付ステンレス製カラムに水懸濁液で充填し、糖質水溶液が直列に流れるようにカラム２本を連結して樹脂層全長を１０ｍとした。
【００７２】
カラム内温度を５５℃に維持しつつ、原料の糖質水溶液を樹脂に対して５ｖ／ｖ％加え、これに５５℃の温水をＳＶ０．３で流して分画し、マルトトリオース高含有画分を分離、除去して、マルトースを高含有しているとともに他にオリゴ用などを含有しているマルトース高含有画分を採取した。次いで、常法に従って、活性炭処理による脱色、イオン交換樹脂処理による脱塩を行って精製し、減圧濃縮してマルトース含有水溶液を得た。マルトース含有水溶液の糖組成は、グルコース２．５％、マルトース８７．４％、マルトトリオース１．５％、マルトテトラオース以上８．６％であった。
【００７３】
【実施例Ａ−４−ｂ】
＜β−マルトース含水結晶含有粉末の調製＞
実施例Ａ−４−ａで得られたマルトース含有水溶液を水分約５％に濃縮したのち連続ニーダーに移し、種晶としてα−マルトース無水結晶を２％加え、温度８５乃至９５℃に保って混練し、α−マルトース無水結晶を晶出させたマスキットとし、これを押出して造粒した。
【００７４】
この造粒品を３０℃、相対湿度（ＲＨ）８０％に保った室内に１０時間保持した後、粉末化して、結晶化度が６４．６％、水分６．８％のβ−マルトース含水結晶含有粉末を、原料のコーンスターチに対し、無水物換算で、収率約８５％で得た。次いで、これを篩分けして、粒度１０６μｍを越える粉末を６０％以上含有する粉末を得た。この篩分けした粉末は、無水物換算で、マルトース８７．４％とともに、グルコース２．５％、マルトトリオース１．５％及びグルコース重合度４以上のオリゴ糖８．６％を含有し、しかも、マルトース異性体としてマルトース中のα−アノマーを１２．７％含有しているもので、水系媒体への溶解性に優れていた。しかも、２５℃、相対湿度（ＲＨ）７５．２％の条件下で保存してもほとんど吸湿性を示さず、保温安定性に優れ、流動性良好で、取扱い容易な粉末であった。
【００７５】
また、本粉末は、甘味料、呈味改良剤、品質改良剤、安定剤、変色防止剤、増量剤、賦形剤、結合剤などとして、とりわけ、水系媒体への溶解性に優れているので、例えば、水又は水分を多く含む液状物のみならず、ペースト状物、半固状物又は固状物などに溶解、含有せしめて、飲食物、嗜好物、飼料、餌料、化粧品、医薬品などの各種組成物に有利に利用できる。更に、そのままで、又は必要に応じて、増量剤、賦形剤、結合剤などと混合して、顆粒、球状、短棒状、板状、立方体、錠剤など各種形状に成形して使用することも随意である。
【００７６】
【実施例Ｂ−１】
＜甘味料＞
実施例Ａ−１−ｂの方法で得たβ−マルトース含水結晶含有粉末０．５重量部、ソルビトール無水結晶０．５重量部、α−グリコシルステビオシド（東洋精糖（株）販売、登録商標『αＧスイート』）０．０１重量部及びＬ−アスパルチル−Ｌ−フェニルアラニンメチルエステル（味の素（株）販売、登録商標『アスパルテーム』）０．０１重量部を均一に混合し、顆粒成型機にかけて、顆粒状甘味料を得た。本品は、甘味の質が優れ、蔗糖の約２倍の甘味度を有し、実質的に低カロリーである。本甘味料は、それに配合した高甘味度甘味物の分解もなく、安定性に優れており、低カロリー甘味料として、カロリー摂取を制限している肥満者、糖尿病者などのための低カロリー飲食物などに対する甘味付けに好適である。また、本甘味料は、虫歯誘発菌による酸の生成が少なく、不溶性グルカンの生成も少ないことより、虫歯を抑制する飲食物などに対する甘味付けにも好適である。
【００７７】
【実施例Ｂ−２】
＜ハードキャンディー＞
蔗糖５０重量部と実施例Ａ−２−ｂの方法で得たβ−マルトース含水結晶含有粉末５０重量部を水１００重量部に溶解、加熱混合し、次いで減圧下で水分２％未満になるまで加熱濃縮し、これにクエン酸０．６重量部及び適量のレモン香料と着色料とを混和し、常法に従って成形し、製品を得た。本品は歯切れ、色調、呈味、風味とも良好で、蔗糖の晶出も起こさず、吸湿性少なく、ダレも起こさない安定で高品質のハードキャンディーである。
【００７８】
【実施例Ｂ−３】
＜チューインガム＞
ガムベース３重量部を柔らかくなる程度に加熱溶融し、これに無水結晶マルチトール（（株）林原商事販売、登録商標『マビット』）２重量部、キシリトール２重量部、実施例Ａ−３−ｂの方法で得たβ−マルトース含水結晶含有粉末２重量部、及び含水結晶トレハロース（（株）林原商事販売、登録商標『トレハ』）１重量部を加え、更に適量の香料と着色料とを混合し、常法に従って、ロールにより練り合わせ、成形、包装して製品を得た。本品は、テクスチャー、呈味、風味良好で、低う蝕性、低カロリーのチューインガムとして好適である。
【００７９】
【実施例Ｂ−４】
＜加糖練乳＞
原乳１００重量部に実施例Ａ−４−ｂの方法で得たβ−マルトース含水結晶含有粉末２重量部及び蔗糖２重量部を溶解し、プレートヒーターで加熱殺菌し、次いで濃度７０％に濃縮し、無菌状態で缶詰して製品を得た。本品は、温和な甘味で風味も良く、フルーツ、コーヒー、ココア、紅茶などの調味用に有利に利用できる。
【００８０】
【実施例Ｂ−５】
＜乳酸菌飲料＞
脱脂粉乳１７５重量部、実施例Ａ−２−ｂの方法で得たβ−マルトース含水結晶含有粉末６０重量部及びラクトスクロース高含有粉末（（株）林原商事販売、登録商標『乳果オリゴ』）５０重量部を水１，１５０重量部に溶解し、６５℃で３０分間殺菌し、４０℃に冷却後、これに、常法に従って、乳酸菌のスターターを３０重量部植菌し、３７℃で８時間培養して乳酸菌飲料を得た。本品は、風味良好で、オリゴ糖を含有し、乳酸菌を安定に保つだけでなく、ビフィズス菌増殖促進作用、整腸作用を有する乳酸菌飲料として好適である。
【００８１】
【実施例Ｂ−６】
＜粉末ジュース＞
噴霧乾燥により製造したオレンジ果汁粉末３３重量部に対して、実施例Ａ−４−ｂの方法で得たβ−マルトース含水結晶含有粉末５０重量部、無水結晶マルチトール（（株）林原商事販売 登録商標『マビット』）１０重量部、無水クエン酸０．６５重量部、リンゴ酸０．１重量部、アスコルビン酸２−グルコシド結晶粉末（（株）林原商事販売）０．２重量部、クエン酸ソーダ０．１重量部、プルラン（（株）林原商事販売、商品名『ＰＦ−２０』）０．５重量部及び粉末香料の適量をよく混合攪拌し、粉砕し微粉末にして、これを流動層造粒機に仕込み、排風温度４０℃とし、これに実施例−４−ｂの方法で得たβ−マルトース含水結晶含有粉末を水に溶解した７０％水溶液をバインダーとして適量スプレーし、３０分間造粒し、計量、包装して製品を得た。本品は、果汁含有率約３０％の粉末ジュースである。又、本品は、異味、異臭がなく、高品質のジュースとして商品価値の高いものである。
【００８２】
【実施例Ｂ−７】
＜コーヒー飲料＞
焙煎したコーヒー豆１００重量部を粉砕し、これに熱水１，０００重量部を用いて抽出し、抽出液８６０重量部を得た。本液４５０重量部に実施例Ａ−１−ｂの方法で得たβ−マルトース含水結晶含有粉末９０重量部及び適量の重曹を含む水４００重量部を加え、均一に混合して中性ｐＨのコーヒー飲料を調製し、次いで、これを常法に従って、缶に充填し、１２０℃、３０分間加熱殺菌して缶入りコーヒー飲料を製造した。本品は、香り、味ともに良好な高品質のコーヒー飲料である。また、本品を自動販売機に入れ、６０℃で１ヶ月間保持した後も、その良好な風味をよく維持していた。また、本品は、夏場向けに冷却して保存しても、香り、味ともに良好な高品質のコーヒー飲料である。
【００８３】
【実施例Ｂ−８】
＜カスタードクリーム＞
コーンスターチ１００重量部、実施例Ａ−２−ｂの方法で得たβ−マルトース含水結晶含有粉末５０重量部、含水結晶トレハロース（（株）林原商事販売、登録商標『トレハ』）６０重量部、砂糖４０重量部、及び食塩１重量部を充分に混合し、鶏卵２８０重量部を加えて攪拌し、これに沸騰した牛乳１，０００重量部を徐々に加え、更に火にかけて攪拌を続け、コーンスターチが完全に糊化して全体が半透明になった時に火を止め、これを冷却して適量のバニラ香料を加え、計量、充填、包装して製品を得た。本品は、なめらかな光沢を有し、風味良好で、澱粉の老化も抑制され、高品質のカスタードクリームである。
【００８４】
【実施例Ｂ−９】
＜ういろう＞
米粉９０重量部に、コーンスターチ２０重量部、無水結晶マルチトール（（株）林原商事販売、登録商標『マビット』）７０重量部、実施例Ａ−１−ｂの方法で得たβ−マルトース含水結晶含有粉末５０重量部、及びプルラン（（株）林原商事販売、商品名『ＰＦ−２０』）４重量部を均一に混合してういろうの素を製造した。ういろうの素と適量の抹茶と水とを混練し、これを容器に入れて６０分間蒸し上げて抹茶ういろうを製造した。本品は、照り、口当たりも良好で、風味も良い。又、澱粉の老化も抑制され、日持ちも良く、低カロリーのういろうとしても好適である。
【００８５】
【実施例Ｂ−１０】
＜求肥＞
餅粉４重量部を水６重量部で溶いて、木枠に濡れ布巾を敷いたものに流し込み、これを１００℃で２０分間蒸した後、これに実施例Ａ−１−ｂの方法で得たβ−マルトース含水結晶含有粉末２重量部及び砂糖２重量部を加えて十分にこねた後に成形し、求肥を得た。本品は、風味良好であり、しかも糊化した餅米澱粉の老化が抑制され、その賞味期間を大幅に延長することができる。
【００８６】
【実施例Ｂ−１１】
＜あん＞
原料あずき１０重量部に、常法に従って、水を加えて煮沸し、渋切り、あく抜きし、水溶性夾雑物を除去して、あずきつぶあん約２１重量部を得た。この生あんに砂糖１４重量部、実施例Ａ−３−ｂの方法で得たβ−マルトース含水結晶含有粉末３重量部及び水７重量部を加えて煮沸し、これに少量のサラダオイルを加えてつぶあんを壊さないように練り上げ、製品のあんを約３５重量部得た。本品は、色焼け、離水もなく安定で、舌触り、風味良好で、あんパン、まんじゅう、団子、最中、氷菓などの製菓材料として好適である。
【００８７】
【実施例Ｂ−１２】
＜パン＞
小麦粉１００重量部、イースト２重量部、砂糖５重量部、実施例Ａ−１−ｂの方法で得たβ−マルトース含水結晶含有粉末５重量部及び無機フード０．１重量部を、常法に従って、水でこね、中種を２６℃で２時間発酵させ、その後３０分間熟成、焼き上げた。本品は、色相、すだちとも良好で、適度な弾力、温和な甘味を有する高品質のパンである。
【００８８】
【実施例Ｂ−１３】
＜パン＞
米粉（五百城ニュートリィ株式会社販売、商品名『上用粉 青』）１００重量部、グルテン（千葉製粉株式会社販売、商品名『グルリッチＡ』）１８重量部、砂糖３重量部、含水結晶トレハロース（（株）林原商事販売、商品名『トレハ』）４重量部、実施例Ａ−２−ｂの方法で得たβ−マルトース含水結晶含有粉末８重量部、食塩２重量部、海洋酵母（三共フーヅ（株）販売）２．５重量部、生クリーム１０重量部、無糖練乳５重量部、ショートニング４重量部、水８５重量部をミキサーにかけ、２３℃で、低速６分、中速３分で混捏し、一時停止した後、更に中速で４分間混捏し、生地を作成した。次いで、これをフロアータイムとして５０分間発酵させた。生地は分割して丸め及び成形を行い、２０分間のベンチタイムを取った後、４０℃、湿度８０％のホイロにて５０分間の発酵を行った。発酵終了後、上火２３０℃、下火２００℃のオーブンにて４５分間焼成し、米粉パンを調製した。本品は、容積の増加量が大きく、ふっくら膨らみ、色調も良好であって、断面の綺目も程良く、食味も良かった。更に、１週間冷蔵庫内（５℃）で放置した後のパンの食感も殆ど変化がなく、硬化によるパサツキも見られず保存性もよかった。
【００８９】
【実施例Ｂ−１４】
＜アイシング＞
実施例Ａ−２−ｂの方法で得たβ−マルトース含水結晶含有粉末１０重量部に乳化剤（シュガーエステル）１．２重量部を加熱混合し、次いで、含水結晶トレハロース（（株）林原商事販売、登録商標『トレハ』）１０７重量部を混合し、更に４５℃に保ちながら、油脂７．５重量部を混合してアイシングを製造した。本品は、トレハロース微結晶を含有し、成形性良好でべたつきもなく、経日変化の少ないアイシングである。
【００９０】
【実施例Ｂ−１５】
＜ボンボン＞
実施例Ａ−３−ｂの方法で得たβ−マルトース含水結晶含有粉末３重量部、含水結晶トレハロース（（株）林原商事販売 登録商標『トレハ』）３００重量部及び水１１５重量部を混合し、加熱してＢｘ７０まで煮詰め、品温を８０℃まで冷却し、ブランディー４０重量部を混合した後、常法に従って成形してボンボンを得た。本品は、トレハロースの微結晶を含有し、ブランディー風味豊かで、径日変化の少ない高品質のボンボンである。
【００９１】
【実施例Ｂ−１６】
＜ハム＞
豚もも肉１，０００重量部に食塩１５重量部及び硝酸カリウム３重量部を均一にすり込んで、冷室に１昼夜堆積する。これを水５００重量部、食塩１００重量部、硝酸カリウム３重量部、実施例Ａ−４−ｂの方法で得たβ−マルトース含水結晶含有粉末４０重量部及び香辛料からなる塩漬液に冷室で７日間漬け込み、次いで、常法に従い、冷水で洗浄し、ひもで巻き締め、薫煙し、クッキングし、冷却、包装して製品を得た。本品は、色合いもよく、風味良好な高品質のハムである。
【００９２】
【実施例Ｂ−１７】
＜佃煮＞
砂取り、酸処理して角切りした昆布２５０重量部に醤油２１２重量部、アミノ酸液３１８重量部及び実施例Ａ−３−ｂの方法で得たβ−マルトース含水結晶含有粉末３５重量部及び砂糖２０重量部を加えて煮込みつつ、更にグルタミン酸ソーダ１２重量部、カラメル８重量部を加えて炊きあげ、昆布の佃煮を得た。本品は低う蝕性の佃煮である。また、味、香りだけでなく、色、艶ともに食欲をそそるものである。
【００９３】
【実施例Ｂ−１８】
＜浴用剤＞
ユズの皮ジュース１重量部に対して、実施例Ａ−１−ｂの方法で得たβ−マルトース含水結晶含有粉末１０重量部の割合で混合し、ユズの皮エキス含有粉末を得た。本粉末５重量部に、焼塩９０重量部、含水結晶トレハロース（（株）林原商事販売 登録商標『トレハ』）２重量部、無水ケイ酸１重量部及びα−グルコシル ヘスペリジン（（株）林原商事販売、商品名『αＧヘスペリジン』）０．５重量部、アスコルビン酸２−グルコシド結晶粉末（（株）林原商事販売）２重量部を混合して浴用剤を製造した。本品は、ユズの香りも豊かで、入浴用の湯に１００乃至１０，０００倍に希釈して利用すればよく、入浴後は、肌がしっとりしなめらかで、湯冷めしない高品質の浴用剤である。
【００９４】
【実施例Ｂ−１９】
＜化粧用クリーム＞
モノステアリン酸ポリオキシエチレングリコール２重量部、自己乳化型モノステアリン酸グリセリン５重量部、実施例Ａ−１−ｂの方法で得たβ−マルトース含水結晶含有粉末５重量部、α−グルコシル ルチン（株式会社林原販売、登録商標『αＧルチン』）１重量部、アスコルビン酸２−グルコシド結晶粉末（（株）林原商事販売）１重量部流動パラフィン１重量部、トリオクタン酸グリセリン１０重量部及び防腐剤の適量を常法に従って加熱溶解し、これにＬ−乳酸２重量部、１，３−ブチレングリコール５重量部及び精製水６６重量部を加え、ホモゲナイザーにかけ乳化し、更に香料の適量を加えて撹拌混合し、化粧用クリームを製造した。本品は、抗酸化性を有し、安定性が高く、高品質の日焼け止め、美肌剤、色白剤などとして有利に利用できる。
【００９５】
【実施例Ｂ−２０】
＜練歯磨＞
第二リン酸カルシウム４５重量部、ラウリル硫酸ナトリウム１．５重量部、グリセリン２５重量部、ポオキシエチレンソルビタンラウレート０．５重量部、実施例Ａ−２−ｂの方法で得たβ−マルトース含水結晶含有粉末１０重量部、サッカリン０．０２重量部及び防腐剤０．０５重量部を水１３重量部と混合して練歯磨を得た。本品は、界面活性剤の洗浄力を落とすことなく、嫌味を改良し、使用後感も良好である。
【００９６】
【実施例Ｂ−２１】
＜流動食用固体製剤＞
実施例Ａ−３−ｂの方法で得たβ−マルトース含水結晶含有粉末１００重量部、トレハロース含水結晶２００重量部、マルトテトラオース高含有粉末２００重量部、粉末卵黄２７０重量部、脱脂粉乳２０９重量部、塩化ナトリウム４．４重量部、塩化カリウム１．８重量部、硫酸マグネシウム４重量部、チアミン０．０１重量部、アスコルビン酸ナトリウム０．１重量部、ビタミンＥアセテート０．６重量部及びニコチン酸アミド０．０４重量部からなる配合物を調製し、この配合物２５グラムずつ防湿性ラミネート小袋に充填し、ヒートシールして製品を得た。本品は、β−マルトース含水結晶含有粉末及びトレハロース含水結晶により適度の甘味が付加され、整腸作用に優れた流動食である。１袋分を約１５０乃至３００ｍｌの水に溶解して流動食とし、経口的、又は鼻腔、胃、腸などへ経管的使用方法により利用され、生体へのエネルギー補給用に有利に利用できる。
【００９７】
【実施例Ｂ−２２】
＜錠剤＞
アスピリン５０重量部に実施例Ａ−４−ｂの方法で得たβ−マルトース含水結晶含有粉末１４重量部、コーンスターチ４重量部を充分に混合した後、常法に従って打錠機により打錠して厚さ５．２５ｍｍ、１錠６８０ｍｇの錠剤を製造した。本品は、β−マルトース含水結晶含有粉末の賦形性を利用したもので、吸湿性がなく、物理的強度も充分にあり、しかも水中での崩壊はきわめて良好である。
【００９８】
【実施例Ｂ−２３】
＜糖衣錠＞
重量１５０ｍｇの素錠を芯剤とし、これに実施例Ａ−４−ｂの方法で得たβ−マルトース含水結晶含有粉末４０重量部、プルラン（（株）林原商事販売、商品名『ＰＦ−２０』）２重量部、水３０重量部、タルク２５重量部及び酸化チタン３重量部からなる下掛け液を用いて錠剤重量が約２３０ｍｇになるまで糖衣し、次いで、同じβ−マルトース含水結晶含有粉末６５重量部、プルラン（（株）林原商事販売、商品名『ＰＦ−２０』）１重量部及び水３４重量部からなる上掛け液を用いて、糖衣し、更に、ロウ液で艶出しして光沢のある外観の優れた糖衣錠を得た。本品は、耐衝撃性にも優れており、高品質を長期間維持する。
【００９９】
【発明の効果】
以上の説明から明らかなように、本発明の、押出方式で造粒され、粉末化された、無水物換算で、マルトース８６％以上９３％未満及びグルコース２％以上を含有し、結晶化度が６２％以上７２％未満であるβ−マルトース含水結晶含有粉末は、マルトース異性体としてマルトース中のα−アノマーを７％以上１４％未満含有し、水系媒体への溶解性に優れ、且つ、保存安定性に優れ、流動性良好で、取扱い容易な粉末である。また、これらのβ−マルトース含水結晶含有粉末は、グルコース、マルトトリオース及びグルコース重合度４以上のオリゴ糖などのマルトース以外の糖質を７％以上１４％未満と比較的多量共存含有しているにもかかわらず、押出方式での造粒、粉末化が容易であり、連続的で、短時間に製造することもできることから、コストダウンを計ることも容易である。
【０１００】
従って、本発明の確立は、水系媒体への溶解性に優れたβ−マルトース含水結晶含有粉末を容易に、低コストで製造できることから、澱粉糖製造業だけでなく、これを利用する側の人にとっても作業性の向上などが期待できるために好都合であり、該当する、例えば飲食物、化粧品、医薬品製造業界を初めとする産業界に与える工業的意義は極めて大きい。
【図面の簡単な説明】
【図１】マルトース含量が、無水物換算で８６．３％で結晶化度が６２．０％を示すβ−マルトース含水結晶含有粉末の粉末Ｘ線回折図形。
【図２】マルトース含量が、無水物換算で９１．５％で結晶化度が７０．６％を示すβ−マルトース含水結晶含有粉末の粉末Ｘ線回折図形。
【図３】マルトース含量が、無水物換算で９５．０％で結晶化度が７４．５％を示す精製マルトース（登録商標『サンマルトＳ』）の粉末Ｘ線回折図形。
【図４】マルトース含量が、無水物換算で９９．６％で結晶化度が８２．６％を示す試薬β−マルトース含水結晶（商品名『マルトースＨＨＨ』）の粉末Ｘ線回折図形。
【図５】マルトース含量が、無水物換算で９８．５％で結晶化度が７６．３％を示すα−マルトース無水結晶（登録商標『ファイントース』）の粉末Ｘ線回折図形。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a β-maltose hydrated crystal-containing powder, a method for producing the same, and a use thereof. More specifically, the β-maltose is granulated by an extrusion method, is powdered, has excellent solubility in an aqueous medium, and is easy to handle. The present invention relates to a maltose hydrate crystal-containing powder, a method for producing the same, and use of the powder in various compositions such as foods, beverages, cosmetics, and pharmaceuticals in which the powder is dissolved and contained in an aqueous medium.
[0002]
[Prior art]
[Patent Document 1] Japanese Patent Publication No. 54-3937
[Patent Document 2] Japanese Patent Publication No. 54-27325
[0003]
Conventionally, a large amount of sugar has been consumed as a sweetener. However, sugar does not meet recent tastes because it is too sweet, and also has drawbacks such as being a major inducer of caries.
[0004]
In recent years, it has been proposed to utilize various carbohydrates in order to solve the shortcomings of sugar, and in particular, maltose produced from starch has a weaker sweetness compared to sugar, has less concern for inducing tooth decay, and has a flavor. Is good, and at present, β-maltose hydrated crystal-containing powder for food is commercially available from Hayashibara Shoji Co., Ltd. under the registered trademarks “San Mart” and “San Mart S”. A further increase in consumption can be expected.
[0005]
The β-maltose hydrate crystal-containing powder is usually produced by using a maltose-containing aqueous solution as a raw material by a honey separation method, a cutting method, or a spray method.
[0006]
Among these, in the honey separation method, the maltose-containing aqueous solution of the raw material was concentrated, and under the condition that the β-maltose hydrated crystals coexisted as seed crystals, the mixture was gradually cooled with stirring to crystallize the β-maltose hydrated crystals. This is a method for producing a powder, in which a mass kit is separated into crystals and nectar by centrifugation or the like, and a crystal part is collected and dried. Although this method produces very high-purity crystal powder, it has the disadvantage that the yield of hydrous β-maltose crystal powder is low because of the by-product of honey.
[0007]
On the other hand, the cutting method and the spray method usually concentrate the maltose-containing aqueous solution of the raw material and make it into a mass kit, and then, in the cutting method, solidify and mature the entire amount, cut, dry, and collect the powder. Alternatively, the spraying method is a method for producing a powder by aging and collecting a spray dried mass kit. Although these methods cannot increase the purity of maltose, they can be pulverized in their entirety, do not produce honey, and are industrially advantageous.
[0008]
In detail, regarding the cutting method, usually, a maltose-containing aqueous solution is concentrated, and β-maltose hydrated crystals are added as seed crystals to partially crystallize the β-maltose hydrated crystals to form a mass kit. Then, the mixture is solidified, aged, cut, dried and sieved to produce a stable β-maltose hydrous crystal-containing powder. A product industrially produced by this cutting method is sold by Hayashibara Shoji Co., Ltd. as a registered trademark "San Mart". According to this cutting method, the whole amount of the raw maltose can be powdered, which is industrially advantageous. However, this cutting method requires as long as 5 to 15 days to solidify and ripen the mass kit in a block shape. There is a disadvantage that not only a period is required but also complicated steps are required for subsequent cutting, drying and sieving.
[0009]
On the other hand, regarding the spraying method, conventionally, a maltose-containing aqueous solution is concentrated, and β-maltose hydrated crystals are added as seed crystals to partially crystallize the β-maltose hydrated crystals to form a mass kit, which is then spray-dried. There has been known a method of producing a powder containing β-maltose hydrous crystals by pulverizing and aging (Patent Documents 1 and 2). Although this spraying method is industrially most advantageous because it does not require a long period of time for solidifying and maturing the mass kit, it still requires a period of 3 to 4 days for its production, and the spraying method allows for a smooth and continuous process. It was difficult to produce a powder.
[0010]
Thereafter, in order to improve this, the content of carbohydrates other than maltose, specifically, glucose, maltotriose and oligosaccharides having a glucose polymerization degree of 4 or more, is reduced as much as possible, and the content of maltose in terms of anhydride is reduced. By using an extremely pure maltose-containing aqueous solution having a content of about 95 w / w% (hereinafter, unless otherwise specified, w / w% is simply abbreviated to%) or more, a spray method is used. Thus, a method for producing a powder containing hydrous β-maltose crystals in a relatively short time was established, and it was sold by Hayashibara Shoji Co., Ltd. under the registered trademark “San Mart S”. However, according to the findings discovered by the present inventors for the first time, the β-maltose hydrated crystal-containing powder obtained by this spraying method is surprisingly not always satisfactory in solubility in an aqueous medium. It was found that there was a need to further improve the properties. In order to solve this, the present inventors, as described in Patent Application No. 2002-240597, contain 86% or more and less than 93% of maltose and 2% or more of glucose in terms of anhydride. The aqueous solution is a mass kit in which β-maltose hydrated crystals are crystallized, then powdered by spraying, and further kept at a relatively low humidity and high temperature atmosphere to obtain a α-anomer-rich powder in maltose, Thereafter, keeping the atmosphere at a relatively high humidity and a low temperature to reduce the α-anomer content in the maltose to 7% or more and less than 14%, and collecting a powder having a crystallinity of 62% or more and less than 72%. A process for producing hydrous β-maltose crystals excellent in water solubility, characterized by the following, was established. Through subsequent research, we aim at the need for a manufacturing method that is less susceptible to atmospheric humidity due to seasonal fluctuations such as high humidity in summer and low humidity in winter when manufacturing at a factory, and further shorten manufacturing time and reduce manufacturing cost. It turned out to be necessary.
[0011]
[Problems to be solved by the invention]
The present invention has been made in order to solve the drawbacks of each of the above-mentioned methods, and has an object to provide a β-maltose hydrate crystal-containing powder which has excellent solubility in an aqueous medium and is easy to handle, a method for producing the same, and a use thereof. It is assumed that.
[0012]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors focused on an extrusion method, and disclosed various properties of a β-maltose hydrous crystal-containing powder granulated and powdered by this method in Japanese Patent Application No. 2002-240597. The research was conducted in the same manner as in the case of the book, and in particular, the research was repeated, paying attention to the relationship between the sugar composition of the aqueous solution containing maltose as a raw material and various physical properties of the obtained powder. That is, an α-maltose anhydrous crystal-containing mass kit prepared from a maltose-containing aqueous solution of various sugar compositions is granulated by an extrusion method, and then kept at a relatively high humidity and low temperature atmosphere to obtain a β-maltose hydrate crystal-containing powder, Various properties of this powder, such as hygroscopicity, sticking property, solubility, α-anomer content and crystallinity, were examined in detail.
[0013]
As a result, {1}, which is granulated and extruded in an extrusion method, contains maltose of 86% or more and less than 93% and glucose of 2% or more in terms of anhydride, and has a crystallinity of 62% or more and less than 72%. A certain β-maltose hydrated crystal-containing powder has excellent solubility in an aqueous medium and is easy to handle, as in the case of the spraying method described in Japanese Patent Application No. 2002-250597. Are found to be less susceptible to the influence of atmospheric humidity due to seasonal fluctuations, to shorten the production time, and to greatly reduce the production cost. % Or less and less than 93% and a high-concentration aqueous solution containing less than 9% of water containing 2% or more of glucose are made into a mass kit in which anhydrous α-maltose crystals are crystallized, and then granulated by an extrusion method. Maintaining the atmosphere at a relatively high humidity and a low temperature to reduce the α-anomer content in the maltose to 7% or more and less than 14%, and to obtain a powder having a crystallinity of 62% or more and less than 72%. A method for producing a powder containing hydrated β-maltose crystals is established, and the powder containing hydrated β-maltose crystals obtained by the method of (3), (1) or (2) is mixed with an aqueous medium. The present invention was completed by establishing a composition which was dissolved and contained in water.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
The maltose-containing aqueous solution used as a raw material of the β-maltose hydrate crystal-containing powder of the present invention is granulated by an extrusion method, pulverized, and contains, in terms of anhydride, maltose of 86% or more and less than 93% and glucose of 2% or more. Any method can be used as long as a powder containing hydrated β-maltose crystals having a degree of crystallinity of 62% or more and less than 72% can be produced. A method for producing such an aqueous solution containing maltose is disclosed, for example, in Japanese Patent Publication No. 54-3937. As disclosed in JP-B-56-28153, JP-B-57-3356, JP-A-2518646, etc., various starches are heated and gelatinized and then α-amylase (EC. 3.2). 1.1.1) or liquefy by acid or mechanical force to the lowest possible rate of hydrolysis, then apply β-amylase (EC 3.2.1.2) and starch branches. Ri enzyme (either pullulanase EC.3.2.1.41 or isoamylase EC.3.2.1.68) reacted with a method of manufacturing and saccharified.
[0015]
The aqueous solution containing maltose of 86% or more and less than 93% in terms of anhydride and glucose of 2% or more, which is used in the production method of the present invention, is produced from starch as described above, and is usually maltotriose as another saccharide. And an oligosaccharide having a glucose polymerization degree of 4 or more. The maltotriose and the oligosaccharide having a glucose polymerization degree of 4 or more are preferably reduced as much as possible because the crystallization of β-maltose hydrated crystals is easily inhibited from the maltose-containing aqueous solution.In particular, for maltotriose, The content is preferably less than 2% in terms of anhydride.
[0016]
As a method for reducing the content of maltotriose and oligosaccharide having a glucose polymerization degree of 4 or more, for example, as disclosed in JP-B-56-28154 and JP-B-2696530, maltotriose or glucose is disclosed. Acts relatively well on oligosaccharides with a degree of polymerization of 4 or more, and reduces the content of maltotriose or oligosaccharides with a degree of polymerization of 4 or more by acting on enzymes that decompose them to produce glucose or maltose. In addition, the content of maltose can be increased. Separation and removal of maltotriose or oligosaccharides having a glucose polymerization degree of 4 or more using a UF membrane, a reverse osmosis membrane, activated carbon, etc. are also described in JP-B-62-51120 and JP-B-5-79316. As disclosed in a gazette or the like, maltotriose or higher oligosaccharides can be separated and removed using a chromatographic separation method using an ion exchange resin.
[0017]
One of the features of the present invention is that a maltose content of 86% or more in terms of anhydride is obtained by adopting a series of production methods combining the following steps and increasing the crystallization rate of maltose by α-anomerization. Despite containing relatively large amounts of carbohydrates other than maltose, such as less than 93%, in other words, glucose, maltotriose, and oligosaccharides having a glucose polymerization degree of 4 or more, 7% or more and less than 14%, It is to be able to produce a β-maltose hydrous crystal-containing powder which is excellent in solubility and easy to handle, in a relatively short time. In addition, this manufacturing method is less susceptible to atmospheric humidity due to seasonal fluctuations than the method described in Japanese Patent Application No. 2002-240597, and can reduce energy consumption and manufacturing cost. It is suitable as a mass production method in
[0018]
That is, a series of production methods are as follows: (a) a maltose-containing aqueous solution having a predetermined sugar composition is converted into a high-concentration, high-temperature syrup having a water content of less than 9%, preferably about 4 to 8%, and the syrup is taken into a continuous kneader; An anhydrous α-maltose crystal was crystallized in the presence of a seed crystal of anhydrous α-maltose crystal to form a mass kit. Then, (b) granulation was carried out by an extrusion method. Humidity is maintained in a low-temperature atmosphere, preferably, a relative humidity (RH) of more than 70%, more preferably 80% or more, preferably less than 50 ° C., more preferably 20 to 45 ° C. for about 5 to 15 hours. To reduce the α-anomer content in the maltose to 7% or more and less than 14%, and (d) collecting a β-maltose hydrous crystal-containing powder having a crystallinity of 62% or more and less than 72%. Achieved That.
[0019]
In the above-mentioned series of methods for producing hydrous β-maltose crystalline powder, the powdering step may be employed in any step after the granulating step (b). For example, it is also possible to pulverize together with or immediately after the granulation step. Generally, it is desirable to reduce the content of the α-anomer after the step (c) and then pulverize the powder.
[0020]
Hereinafter, each of the steps will be described in more detail. In the step (a), the maltose-containing aqueous solution is concentrated to a water content of less than 9%, desirably a concentrated liquid having a water content of about 5 to 8%, and the concentrated liquid is sealed by a continuous kneader such as a screw extruder or a continuous kneader. In a continuous kneader, an appropriate amount of α-maltose anhydrous crystal as a seed crystal, usually about 1 to 10%, is co-existed and mixed while maintaining the temperature at 60 ° C. or higher, preferably 70 to 100 ° C. A mass kit prepared by crystallizing anhydrous maltose crystals is produced.
[0021]
In the step (b), a mass kit in which α-maltose anhydrous crystals are crystallized is granulated. At the time of this granulation, it is desirable to continue with the step of producing the mass kit. For example, granulation can be easily performed by using a screw extruder having a die and a knife cutter or a continuous kneader.
[0022]
In the step (c), the α-anomeric content in the maltose is reduced to 7% or more and less than 14% by keeping the same for about 5 to 15 hours, and if necessary, a drying step may be further added. . It is also advantageous to employ a method in which the granulated product is brought into contact with a small amount of hydrous crystals of β-maltose to promote isomerization to β-anomer in maltose. Maltose isomers include α-anomer and β-anomer. Known forms of crystals include α-maltose anhydrous crystals, β-maltose hydrated crystals, β-maltose anhydrous crystals, and α, β complex crystals in which α-maltose and β-maltose coexist at a certain ratio.
[0023]
The content of α-anomer in maltose of 7% or more and less than 14% means the content of α-anomer in maltose, regardless of whether the form is amorphous or crystalline. In general, when the content of α-anomer in maltose is 14% or more, it means that there is a large amount of amorphous maltose or contains anhydrous α-maltose crystals. When the content of the α-anomer in the mixture is less than 7%, the remainder is β-maltose, which means that the content of hydrous β-maltose or anhydrous crystals is high.
[0024]
Since the step (d) is a step of collecting a β-maltose-containing crystal-containing powder having a degree of crystallinity of 62% or more and less than 72%, it is advantageous to employ a powdering step in this step. That is, in this step, powdering may be performed using an appropriate powdering device, and if necessary, powder having a specific particle size, preferably a powder containing 60% or more of powder having a particle size exceeding 106 μm may be sieved and collected. It can be implemented advantageously. Less than 60% of the powder having a particle size of more than 106 μm and powder having a relatively small particle size, for example, a powder containing a large amount of powder having a particle size of 53 μm or less may solidify during storage, and may form a dull when dissolved in an aqueous medium. It is easy to perform and the workability may be deteriorated. The particle size was measured using a sieve according to JIS Z8801 according to the particle size distribution test (“Analytical Method for Starch Sugar Related Industry”, published in 1991, Food Chemistry Newspaper Co., Ltd., p. 118). 50 g is sieved for 15 minutes and measured).
[0025]
The β-maltose hydrated crystal-containing powder of the present invention obtained in this manner is a powder that is excellent in solubility in an aqueous medium, storage stability, good flowability, and easy to handle.
[0026]
The aqueous medium as referred to in the present invention means a liquid, paste-like, semi-solid, or solid matter containing a large amount of water or water that can dissolve and contain the β-maltose hydrous crystal-containing powder. In particular, as the aqueous medium having viscosity, for example, an aqueous medium containing sugars, starch, fats, proteins, polyphenols, emulsifiers, and the like, and specifically, for example, gelatinized starch used in fertilization, rice cake and the like Dough, dough, noodles, etc., mashed meat such as raw bean, fish meat, livestock meat, liquid egg, milk cream, fermented milk, peanut paste, fruit pulp, vegetables, etc. Pulp, sugar syrup, extract concentrate and the like.
[0027]
The β-maltose hydrated crystal-containing powder of the present invention is excellent in solubility in the above-mentioned aqueous medium having viscosity, and can be advantageously used not only for this but also for use in aqueous medium having low viscosity. In addition, it has a high-quality and elegant sweetness and has an effect of inhibiting the production of dextran, which is one of the causes of tooth decay, and is suitably used as a sweetener that hardly causes tooth decay.
[0028]
Further, the β-maltose hydrated crystal-containing powder of the present invention can be advantageously used as a sugar coating for tablets by using in combination with known binders such as pullulan, hydroxyethyl starch and polyvinylpyrrolidone. Furthermore, the β-maltose hydrated crystal-containing powder of the present invention is useful for osmotic pressure control, shaping, shine imparting, moisturizing, viscosity, carbohydrate crystallization prevention, antiaging of gelatinized starch, and the like. It also has properties.
[0029]
Therefore, the β-maltose hydrated crystal-containing powder of the present invention can be used as a sweetener, a taste improver, a flavor improver, a quality improver, a stabilizer, an excipient, etc. in foods, feeds, feeds, cosmetics, pharmaceuticals, and tastes. It can be advantageously used for various compositions such as articles.
[0030]
As a specific application of the β-maltose hydrate crystal-containing powder of the present invention, it can be used as a seasoning for sweetening various articles. If necessary, for example, starch syrup, glucose, fructose, lactose, sucrose, trehalose, isomerized sugar, honey, maple sugar, isomaltooligosaccharide, galactooligosaccharide, fructooligosaccharide, sorbitol, maltitol, lactitol, dihydrochalcone, Used in combination with one or more other sweeteners such as stevioside, α-glycosyl stevioside, rebaudioside, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, sucralose, acesulfame K, thaumatin, saccharin, glycine, alanine and the like And, if necessary, combined with one or more fillers such as dextrin, starch, sugar, lactose and the like.
[0031]
Further, the β-maltose hydrous crystal-containing powder of the present invention, as it is, or, if necessary, in combination with one or more of appropriate extenders, excipients, binders, sweeteners and the like, It is also possible to optionally shape and use various shapes such as granules, spheres, short rods, plates, cubes, tablets, films or sheets.
[0032]
Furthermore, the sweetness of the β-maltose hydrated crystal-containing powder of the present invention is in harmony with various substances having other tastes such as acidity, salty taste, astringency, umami, and bitterness, and sweetening various foods and drinks. It can be used for taste improvement and quality improvement. Specifically, for example, amino acids, peptides, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, sprinkle, mayonnaise, dressing, vinegar, three tablespoon vinegar, powdered sushi vinegar, Chinese ingredients, tempu soup, noodle soup, sauce It can be advantageously used as various seasonings such as ketchup, grilled meat sauce, curry roux, stew ingredients, soup ingredients, dash ingredients, nucleic acid seasonings, complex seasonings, mirin, new mirin, table sugar, coffee sugar and the like. Also, for example, various Japanese sweets such as rice crackers, hail, rice cake, rice cakes, steamed buns, sea cucumber, sea cucumber, sheep shrimp, mizuo, nishikidama, jelly, castella, candy, bread, biscuit, cracker, cookies, pie , Pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy, etc., ice cream, sherbet, etc., ice confectionery, fruit syrup pickled, ice honey etc., flower Pastes such as paste, peanut paste, fruit paste, spread, jams, marmalade, syrup pickles, fruits such as citrus fruits, processed foods of vegetables, pickles such as Fukujin pickles, betta pickles, senmai pickles, lucky pickles, takuan pickles, Pickles such as Chinese cabbage pickles Livestock meat products such as raw materials, ham, sausage, etc., fish meat ham, fish meat sausage, fish meat products such as kamaboko, chikuwa, tempura, various delicacies such as sea urchin, salted squid, vinegar konbu, sasakisame, fugumi phosphorus dried, seaweed Foods such as tsukudani, wild vegetables, sardines, small fish, shellfish, boiled beans, potato salad, konbu-maki, etc., dairy products such as yogurt, cheese, fish meat, animal meat, fruits, vegetable bottles, canned foods , Sake, synthetic liquor, liqueur, liquor such as Western liquor, coffee, tea, cocoa, juice, carbonated drinks, lactic acid drinks, soft drinks such as lactic acid drinks, pudding mix, hot cake mix, instant shiruko, instant soup etc. It can be advantageously used for various foods such as foods, baby foods, therapeutic foods, drinks, peptide foods, frozen foods, and health foods.
[0033]
Furthermore, it can be used for the purpose of improving the palatability of feeds, feeds and the like for domestic animals, poultry, other breeding animals such as bees, silkworms and fish. In addition, as a sweetener for various solids such as tobacco, toothpaste, lipstick, lip balm, oral liquid, tablet, troche, liver oil drop, mouth freshener, mouth balm, gargle, or their taste improver, It can be advantageously used as a flavoring agent, a quality improving agent, a stabilizer and the like.
[0034]
The β-maltose hydrated crystal-containing powder of the present invention can be used as a quality improving agent and / or a stabilizing agent in a health food containing an active ingredient, an active ingredient or a physiologically active substance, a pharmaceutical product, and the like to provide a stable and high-quality liquid. , Paste-like or solid health foods and pharmaceuticals can be obtained. Examples of the active ingredient and the physiologically active substance include interferon-α, interferon-β, interferon-γ, TNF-α, TNF-β, macrophage migration inhibitory factor, colony stimulating factor, transfer factor, lymphokines such as interleukins, Biologicals such as insulin, growth hormone, prolactin, erythropoietin, egg cell stimulating hormone, BCG vaccine, Japanese encephalitis vaccine, measles vaccine, live polio vaccine, pox seedling, tetanus toxoid, hub antitoxin, human immunoglobulin, etc., penicillin, erythromycin Chloramphenicol, tetracycline, streptomycin, antibiotics such as kanamycin sulfate, thiamine, riboflavin, L-ascorbic acid, α-glycosyl ascorbic acid, Vitamins such as oil, carotenoid, ergosterol, tocopherol, rutin, α-glycosylrutin, naringin, α-glycosylnarindin, hesperidin, α-glycosyl hesperidin, lipase, elastase, urokinase, protease, β-amylase, isoamylase, glucanase And enzymes such as lactase, ginseng extract, bamboo extract, plum extract, pine extract, turtle extract, chlorella extract, aloe extract, propolis extract, and other extracts, viruses, lactic acid bacteria, live bacteria such as yeast, royal jelly, and the like. be able to.
[0035]
The method for incorporating the β-maltose hydrated crystal-containing powder of the present invention into the various compositions described above may be contained in the steps until these compositions are completed, for example, mixing, dissolving, melting, and immersing. A known method such as permeation, spraying, coating, coating, spraying, pouring, crystallization, and solidification is appropriately selected. The amount is usually 1% or more, preferably 2% or more, more preferably 5 to 99% by weight of the composition.
[0036]
Hereinafter, the present invention will be described in detail using specific experiments.
[0037]
[Experiment]
<Effect of raw sugar composition on physical properties of various β-maltose crystal-containing powders>
The influence of the raw sugar composition on the physical properties of various β-maltose crystal-containing powders obtained by granulating and powdering by an extrusion method was examined. The test powder used was prepared by preparing seven types of raw material maltose-containing aqueous solutions having different maltose purities, granulating them by an extrusion method, and pulverizing the resultant into β-maltose hydrous crystal-containing powder. The maltose-containing aqueous solution is commercially available purified maltose (registered trademark “San Mart S” sold by Hayashibara Corporation), or glucose (reagent grade, sold by Wako Pure Chemical Industries, Ltd.), maltotriose, maltotetraose And / or maltopentaose (all manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) was added to prepare maltose-containing aqueous solutions of various compositions.
[0038]
Preparation of powder containing β-maltose hydrous crystals from a mass kit in which α-maltose anhydrous crystals were crystallized was performed as follows. That is, a maltose-containing aqueous solution as a raw material is concentrated to a water content of about 6%, taken in a continuous kneader, kept at a temperature of about 90 ° C, and 2% of α-maltose anhydrous crystals are added as seed crystals, and kneading is carried out for about 20 minutes. Thus, a mass kit in which α-maltose anhydrous crystals were crystallized was obtained. This was granulated in an extrusion granulator, and the obtained granulated product was put in a thermo-hygrostat at 25 ° C. and a relative humidity (RH) of 80%, and 0.1% of β-maltose hydrous crystal was used as a seed crystal. And kept for 8 hours, further powdered and sieved to obtain a β-maltose hydrous crystal-containing powder containing 60% or more of a powder having a particle size exceeding 106 μm. This powder was subjected to various physical property tests described below.
[0039]
In the physical properties test, as a control, purified β-maltose (registered trademark “San Malt S”, sold by Hayashibara Corporation) and a reagent β-maltose hydrous crystal (trade name “Maltose HHH” manufactured by Hayashibara Biochemical Laboratory) And α-maltose anhydrous crystal (trade name “FINETOSE”, sold by Hayashibara Shoji Co., Ltd.).
[0040]
The physical property test was performed by the following method.
A. In the sugar composition analysis, liquid chromatography was performed using a KS-801 column (manufactured by Showa Denko) or a CH04SS column (manufactured by MCI), and the sugar composition was determined from the area ratio of the chromatogram.
[0041]
B. In the hygroscopic test, the sample placed in the aluminum cup was put in a desiccator adjusted to 75.2% RH (equilibrated with a saturated aqueous solution of sodium chloride) without being covered, and allowed to stand at 25 ° C. for 3 days. The weight was measured and the ratio (%) of weight increase with respect to the original sample was determined, and the result was defined as hygroscopicity.
[0042]
C. The sticking property was determined to be sticky if the sample in the aluminum cup taken out after being left for 3 days in the moisture absorption test was visually observed, and the sample was solidified by absorbing moisture compared to before the test.
[0043]
D. The solubility test was performed as follows: (i) As a solubility test in water, 5 ml of deionized water at 25 ° C. was placed in a plastic test tube, and 1 g of maltose crystal-containing powder having various sugar compositions was added thereto at a time. Was submerged in water and kept in a thermostat at 50 ° C., and the dissolved state of the powder was visually observed every 20 minutes. In the evaluation, a time (minute) required until the powder was completely dissolved and became transparent was obtained. As a criterion for evaluation, it was judged that the shorter the time required for the powder to melt and disappear, the better the solubility.
[0044]
(Ii) As a solubility test for a dextrin-containing aqueous solution, 5 ml of an aqueous solution of dextrin having a viscosity of 17% (trade name “Paindex # 1” manufactured by Matsutani Chemical Industry Co., Ltd.) was placed in a plastic test tube, and then placed in a plastic test tube. 1 g of the maltose crystal-containing powder having various sugar compositions was added in the same manner as in the case of the above-mentioned (i) solubility test in water, and the powder was sealed in a state where it was completely submerged in water. Then, the state of the powder was visually observed. Evaluation criteria were the same as in the case of the above-mentioned (i) water solubility test.
[0045]
E. FIG. The analysis of maltose isomers was performed by dissolving a sample in anhydrous pyridine, performing TMS treatment, performing gas chromatography using 2% OV-17 Chromosolve W (AW-DMCS), and determining α from the area ratio of the chromatogram. , Β-anomer ratio was determined.
[0046]
F. The measurement of the degree of crystallinity of the powder is carried out by using an X-ray diffractometer Geigerflex RDA-IIB (using Cu and Kα rays) (manufactured by Rigaku Denki Co., Ltd.) according to the method of Ruland based on the powder X-ray diffraction pattern. (Acta Crystalgraphica, Vol. 14, p. 1180, 1961). 1 to 5 show powder X-ray diffraction patterns of representative samples shown in Table 1 among the measured powders.
[0047]
The test results of the sugar composition of the raw material maltose-containing aqueous solution and the hygroscopicity, sticking property, solubility, α-anomer content and crystallinity of each powder obtained are summarized in Table 1 as the physical properties of various maltose crystal-containing powders. Was.
[0048]
[Table 1]

[0049]
As is clear from Table 1, Test No. It is obtained by granulating and pulverizing by the extrusion method of 3 to 6, containing 86% or more and less than 93% of maltose and 2% or more of glucose in terms of anhydride, and maltotriose and glucose as other saccharides. A β-maltose hydrated crystal-containing powder containing an oligosaccharide having a degree of polymerization of 4 or more and containing α-anomers in maltose as maltose isomers in an amount of 7% to less than 14% and a crystallinity of 62% to less than 72%, It has been found that it has low hygroscopicity, shows no sticking property, has good storage stability, is easy to handle, and has excellent solubility in aqueous media such as water and a viscous dextrin-containing aqueous solution. On the other hand, Test No. Β-maltose hydrous crystal powder having a low maltose content of 82.1% or 84.1% and a α-anomer content in maltose of more than 14% as maltose isomers of less than 62% Was an unstable powder having excellent solubility in an aqueous medium but high hygroscopicity, showing sticking properties, and poor storage stability.
[0050]
On the other hand, Test No. 7 has a high maltose content of 94.2%, the α-anomer content in maltose as a maltose isomer is as low as less than 7%, and the β-maltose hydrate crystal-containing powder having a crystallinity of more than 72% has a hygroscopic property. Although the powder was small and had no sticking property, the powder had poor solubility in an aqueous medium.
[0051]
In addition, the test No. used as a control. No. 8 “San Mart S” is a powder obtained by a spray method. However, maltose purity was as high as 95.0% and crystallinity was as high as 74.5%, and there was almost no hygroscopicity and no sticking property, but poor solubility in an aqueous medium. Test No. No. 9 “Maltose HHH” is a crystal powder obtained by separating a mass kit. This powder is extremely pure maltose, and has a high maltose purity of 99.6% and a high crystallinity of 82.6%. It has almost no hygroscopicity and shows no sticking property, but it is soluble in an aqueous medium. It was inferior in sex. Further, in Test No. The "Finetoose" No. 10 is an α-maltose anhydrous crystalline powder, unlike the other samples. This powder has a high α-anomer content in maltose, and the properties exhibited by the powder are significantly different from other powders mainly containing hydrous β-maltose crystals. It was an unstable powder having high stability, intense fixability, and poor storage stability, and poor solubility in an aqueous medium.
[0052]
From the above results, in the production of β-maltose crystal-containing powder from an α-maltose anhydrous crystal-containing mass kit including a granulation step and a pulverization step by an extrusion method, maltose of 86% or more and less than 93% in terms of anhydride, When an aqueous solution containing 2% or more of glucose is used as a raw material and produced according to a series of production methods of the present invention, a β-maltose crystal-containing powder having excellent solubility in an aqueous medium and easy handling can be obtained. found.
[0053]
Therefore, β-maltose crystals containing 86% or more and less than 93% of maltose and 2% or more of glucose and having a degree of crystallinity of 62% or more and less than 72% in terms of anhydride obtained by employing the present invention. The powder has excellent solubility in an aqueous medium, is easy to handle, and can be produced in a high yield.In addition, compared to a conventional β-maltose crystal-containing powder, the powder is dissolved in an aqueous medium and used. Work time can be greatly reduced, and it can be said that it is extremely valuable in industry.
[0054]
Hereinafter, the present invention will be described in more detail with reference to specific examples, but the present invention is not limited to these examples.
[0055]
Example A-1-a
<Preparation of aqueous solution containing maltose>
To a suspension of 1 part by weight of potato starch and 4 parts by weight of water was added a commercially available bacterial liquefied α-amylase (trade name “Spitase HS”, sold by Nagase & Co., Ltd.), and the temperature was raised to 90 ° C. Immediately after that, the enzyme reaction was stopped by heating to 130 ° C. to obtain a liquefied liquid of DE1.8. This starch liquefied liquid was rapidly cooled to 55 ° C., and a starch branching enzyme (isoamylase prepared by culturing Pseudomonas bacteria, sold by Hayashibara Biochemical Laboratory Co., Ltd.) was 100 units per 1 g of starch and β-amylase derived from soybean ( 50 units per 1 g of starch (trade name “# 1500”, sold by Nagase & Co., Ltd.), and 10 units per g of carbohydrate, α-amylase producing maltose (trade name “Maltogenase”, sold by Novo Nordisk Co., Ltd.) In addition, the mixture was saccharified for 40 hours while maintaining the pH at 5.0. According to a conventional method, this was purified by decoloring by activated carbon treatment and desalting by ion exchange resin treatment, and concentrated under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of the maltose-containing aqueous solution was as follows: glucose 3.8%, maltose 92.5%, maltotriose 1.1%, maltotetraose and 2.6% or more.
[0056]
Example A-1-b
<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing aqueous solution obtained in Example A-1-a was concentrated to a water content of about 5%, and then transferred to a screw extruder. 2% anhydrous α-maltose crystals were added as seed crystals, and the temperature was maintained at 90 to 100 ° C. The resulting mixture was kneaded to form a mass kit in which anhydrous α-maltose crystals were crystallized, and this was extruded and granulated.
[0057]
This granulated product is kept in a room maintained at 30 ° C. and a relative humidity (RH) of 80% for 5 hours, and then powdered to obtain a β-maltose hydrous crystal having a crystallinity of 71.4% and a water content of 6.1%. The contained powder was obtained at a yield of about 90% in terms of anhydride based on the potato starch as a raw material. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size of more than 106 μm. The sieved powder contains, in terms of anhydride, 92.5% of maltose, 3.8% of glucose, 1.1% of maltotriose, and 2.6% of oligosaccharides having a glucose polymerization degree of 4 or more. It contained 7.8% of α-anomer in maltose as a maltose isomer, and was excellent in solubility in an aqueous medium. Moreover, even when stored at 25 ° C. and a relative humidity (RH) of 75.2%, the powder exhibited almost no hygroscopicity, was excellent in storage stability, had good fluidity, and was easy to handle.
[0058]
In addition, this powder has excellent solubility in aqueous media, especially as a sweetener, taste improver, quality improver, stabilizer, discoloration inhibitor, extender, excipient, binder, etc. For example, not only liquids containing a large amount of water or water, but also dissolved and contained in pastes, semi-solids or solids, etc., for foods and drinks, tastes, feeds, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used for various compositions. Furthermore, as it is or as necessary, it may be used by mixing with a bulking agent, an excipient, a binder, etc., and forming into various shapes such as granules, spheres, short rods, plates, cubes, tablets and the like. It is optional.
[0059]
Example A-2-a
<Preparation of aqueous solution containing maltose>
A commercially available bacterial liquefied α-amylase (trade name “Spytase HS”, sold by Nagase & Co., Ltd.) was added to a suspension of 1 part by weight of corn starch and 4 parts by weight of water, and the mixture was heated to 90 ° C. and gelatinized by heating. Immediately thereafter, the mixture was heated to 130 ° C. to stop the enzymatic reaction, and a liquefied liquid of DE 2.0 was obtained. The starch liquefied liquid was rapidly cooled to 55 ° C., and a starch debranching enzyme (isoamylase prepared by cultivating Pseudomonas bacteria, sold by Hayashibara Biochemical Laboratory Co., Ltd.) was added in an amount of 50 units per 1 g of starch and β-amylase derived from soybean ( 20 units of trade name "# 1500" (sold by Nagase & Co., Ltd.) were added and the mixture was saccharified for 40 hours while maintaining the pH at 5.0 to obtain a highly pure maltose-containing saccharified solution having a maltose content of 84.6% per solid. . The sugar composition of the maltose-containing saccharified solution was 1.8% glucose, 84.6% maltose, 8.7% maltotriose, and 4.9% or more maltotetraose.
[0060]
To this saccharified solution, Taka Amylase A was further added at 50 units per 1 g of saccharide, and the pH was maintained at 5.5, and the enzyme reaction was further proceeded for 20 hours. This was subjected to decolorization by activated carbon treatment and desalting by ion exchange resin treatment according to a conventional method, followed by purification and concentration under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of the maltose-containing aqueous solution was 5.6% of glucose, 91.2% of maltose, 1.3% of maltotriose, and 1.9% or more of maltotetraose.
[0061]
Example A-2-b
<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing aqueous solution obtained in Example A-2-a was concentrated to a water content of about 6%, then transferred to a screw extruder, and 3% anhydrous α-maltose crystals were added as seed crystals, and the temperature was maintained at 90 to 100 ° C. The resulting mixture was kneaded to form a mass kit in which α-maltose hydrous crystals were crystallized, and this was extruded and granulated.
[0062]
The granulated product is kept in a room maintained at 30 ° C. and a relative humidity (RH) of 80% for 8 hours, and then powdered to contain β-maltose hydrous crystals having a crystallinity of 70.4% and a water content of 6.1%. The powder was obtained with a yield of about 95% in terms of anhydride based on the raw material corn starch. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size of more than 106 μm. The sieved powder contains 5.6% glucose, 1.3% maltotriose, and 1.9% oligosaccharide having a degree of polymerization of glucose of 4 or more together with 91.2% of maltose in terms of anhydride, and It contained 9.2% of α-anomer in maltose as a maltose isomer, and was excellent in solubility in an aqueous medium. Moreover, even when stored at 25 ° C. and a relative humidity (RH) of 75.2%, the powder exhibited almost no hygroscopicity, was excellent in storage stability, had good fluidity, and was easy to handle.
[0063]
In addition, this powder has excellent solubility in aqueous media, especially as a sweetener, taste improver, quality improver, stabilizer, discoloration inhibitor, extender, excipient, binder, etc. For example, not only liquids containing a large amount of water or water, but also dissolved and contained in pastes, semi-solids or solids, etc., for foods and drinks, tastes, feeds, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used for various compositions. Furthermore, as it is or as necessary, it may be used by mixing with a bulking agent, an excipient, a binder, etc., and forming into various shapes such as granules, spheres, short rods, plates, cubes, tablets and the like. It is optional.
[0064]
Example A-3-a
<Preparation of aqueous solution containing maltose>
A commercially available bacterial liquefied α-amylase (trade name “Spytase HS”, sold by Nagase & Co., Ltd.) was added to a suspension of 3 parts by weight of corn starch and 7 parts by weight of water, and the mixture was heated to 90 ° C. and gelatinized by heating. Immediately thereafter, the mixture was heated to 130 ° C. to stop the enzymatic reaction, and a liquefied liquid of DE 3.0 was obtained. The starch liquefied liquid was rapidly cooled to 55 ° C., and a starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria, sold by Hayashibara Biochemical Laboratory Co., Ltd.) was 50 units per 1 g of starch, β-amylase derived from soybean ( 20 units of the trade name "# 1500" (sold by Nagase & Co., Ltd.) were added and the pH was kept at 5.0 to saccharify for 40 hours to obtain a saccharified solution having a maltose content of 84.8% per solid. According to a conventional method, this was purified by decoloring by activated carbon treatment and desalting by ion exchange resin treatment, and concentrated under reduced pressure to obtain a maltose-containing aqueous solution having a sugar concentration of 45%, which was used as a fractionation raw material.
[0065]
The fractionation resin used for the fractionation was an alkali metal type strongly acidic cation exchange resin (organo Co., Ltd., trade name “Amberlite XT-1007 (Na ⁺ Type), a 5.4 cm inside diameter jacketed stainless steel column is filled with an aqueous suspension, and the two columns are connected so that the aqueous saccharide solution flows in series. The total length was 10 m.
[0066]
While maintaining the temperature in the column at 55 ° C., an aqueous saccharide solution as a raw material was added at 5 v / v% to the resin, and hot water at 55 ° C. was flowed at an SV of 0.3 to fractionate the fraction. The fraction was separated and removed, and a maltose-rich fraction containing maltose at a high content and additionally containing oligos and the like was collected. Then, according to a conventional method, decolorization by activated carbon treatment and desalting by ion exchange resin treatment were performed for purification and concentration under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of this maltose-containing aqueous solution was 2.8% glucose, 92.8% maltose, 1.0% maltotriose, and 3.4% or more maltotetraose.
[0067]
Example A-3-b
<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing aqueous solution obtained in Example A-3-a was concentrated to a water content of about 6%, then transferred to a continuous kneader, and 3% anhydrous α-maltose crystals were added as seed crystals, and the mixture was kneaded at a temperature of 90 to 100 ° C. Then, a mass kit in which anhydrous α-maltose crystals were crystallized was extruded and granulated.
[0068]
The granulated product is kept in a room maintained at 35 ° C. and a relative humidity (RH) of 75% for 5 hours, and then powdered, and contains β-maltose hydrous crystals having a crystallinity of 71.7% and a water content of 6.4%. The powder was obtained with a yield of about 90% in terms of anhydride relative to the raw material corn starch. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size of more than 106 μm. The sieved powder contains 2.8% of glucose, 1.0% of maltotriose, and 3.4% of oligosaccharides having a degree of glucose polymerization of 4 or more, together with 92.8% of maltose in terms of anhydride. It contained 7.8% of α-anomer in maltose as a maltose isomer, and was excellent in solubility in an aqueous medium. In addition, even when stored at 25 ° C. and a relative humidity (RH) of 75.2%, the powder exhibits almost no hygroscopicity, has excellent storage stability, has good fluidity, and is easy to handle.
[0069]
In addition, this powder has excellent solubility in aqueous media, especially as a sweetener, taste improver, quality improver, stabilizer, discoloration inhibitor, extender, excipient, binder, etc. For example, not only liquids containing a large amount of water or water, but also dissolved and contained in pastes, semi-solids or solids, etc., for foods and drinks, tastes, feeds, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used for various compositions. Furthermore, as it is or as necessary, it may be used by mixing with a bulking agent, an excipient, a binder, etc., and forming into various shapes such as granules, spheres, short rods, plates, cubes, tablets and the like. It is optional.
[0070]
Example A-4-a
<Preparation of aqueous solution containing maltose>
A commercially available bacterial liquefied α-amylase (trade name “Spytase HS”, sold by Nagase & Co., Ltd.) was added to a suspension of 1 part by weight of corn starch and 2 parts by weight of water, and the mixture was heated to 90 ° C. and gelatinized by heating. Immediately thereafter, the mixture was heated to 130 ° C. to stop the enzymatic reaction, and a liquefied liquid of DE 4.3 was obtained. The starch liquefied liquid was rapidly cooled to 55 ° C., and a starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria, sold by Hayashibara Biochemical Laboratory Co., Ltd.) was 50 units per 1 g of starch, β-amylase derived from soybean ( Similarly, 10 units of the trade name "# 1500" (sold by Nagase & Co., Ltd.) were added, and saccharification was carried out for 40 hours while maintaining the pH at 5.0 to obtain a saccharified solution having a maltose content of 74.1% per solid. According to a conventional method, this was purified by decoloring by activated carbon treatment and desalting by ion exchange resin treatment, and concentrated under reduced pressure to obtain a maltose-containing aqueous solution having a sugar concentration of 45%, which was used as a fractionation raw material.
[0071]
The fractionation resin used for the fractionation was an alkali metal type strongly acidic cation exchange resin (organo Co., Ltd., trade name “Amberlite XT-1007 (Na ⁺ Type), a 5.4 cm inside diameter jacketed stainless steel column is filled with an aqueous suspension, and the two columns are connected so that the aqueous saccharide solution flows in series. The total length was 10 m.
[0072]
While maintaining the temperature in the column at 55 ° C., an aqueous saccharide solution as a raw material was added at 5 v / v% to the resin, and hot water at 55 ° C. was flowed at an SV of 0.3 to fractionate the fraction. The fraction was separated and removed, and a maltose-rich fraction containing maltose at a high content and additionally containing oligos and the like was collected. Then, according to a conventional method, decolorization by activated carbon treatment and desalting by ion exchange resin treatment were performed for purification and concentration under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of the maltose-containing aqueous solution was 2.5% glucose, 87.4% maltose, 1.5% maltotriose, and 8.6% or more maltotetraose.
[0073]
Example A-4-b
<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing aqueous solution obtained in Example A-4-a was concentrated to a water content of about 5%, and then transferred to a continuous kneader. 2% anhydrous α-maltose crystals were added as seed crystals, and the mixture was kneaded at a temperature of 85 to 95 ° C. Then, a mass kit in which anhydrous α-maltose crystals were crystallized was extruded and granulated.
[0074]
This granulated product is kept in a room maintained at 30 ° C. and a relative humidity (RH) of 80% for 10 hours, and then powdered to obtain a β-maltose hydrous crystal having a crystallinity of 64.6% and a water content of 6.8%. The contained powder was obtained with a yield of about 85% in terms of anhydride relative to the raw material corn starch. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size of more than 106 μm. The sieved powder contains, in terms of anhydride, 87.4% of maltose, 2.5% of glucose, 1.5% of maltotriose, and 8.6% of oligosaccharides having a glucose polymerization degree of 4 or more. It contained 12.7% of α-anomer in maltose as a maltose isomer, and was excellent in solubility in an aqueous medium. In addition, even when stored at 25 ° C. and a relative humidity (RH) of 75.2%, the powder showed almost no hygroscopicity, was excellent in heat retention stability, had good fluidity, and was easy to handle.
[0075]
In addition, this powder has excellent solubility in aqueous media, especially as a sweetener, taste improver, quality improver, stabilizer, discoloration inhibitor, extender, excipient, binder, etc. For example, not only liquids containing a large amount of water or water, but also dissolved and contained in pastes, semi-solids or solids, etc., for foods and drinks, tastes, feeds, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used for various compositions. Furthermore, as it is or as necessary, it may be used by mixing with a bulking agent, an excipient, a binder, etc., and forming into various shapes such as granules, spheres, short rods, plates, cubes, tablets and the like. It is optional.
[0076]
Example B-1
<Sweetener>
0.5 parts by weight of powder containing hydrated β-maltose crystals obtained by the method of Example A-1-b, 0.5 parts by weight of anhydrous sorbitol crystals, α-glycosyl stevioside (available from Toyo Seika Co., Ltd., registered trademark “αG Sweet ") and 0.01 part by weight of L-aspartyl-L-phenylalanine methyl ester (available from Ajinomoto Co., Inc., registered trademark" aspartame ") are uniformly mixed, and the mixture is granulated in a granulating machine. I got the fee. The product has excellent sweetness, about twice the sweetness of sucrose, and is substantially low in calories. This sweetener does not decompose high-intensity sweeteners contained in it and has excellent stability.As a low-calorie sweetener, low-calorie foods for obese and diabetics who have restricted caloric intake It is suitable for sweetening products and the like. In addition, the present sweetener is suitable for sweetening foods and the like that suppress tooth decay because it produces less acid by caries-inducing bacteria and produces less insoluble glucan.
[0077]
Example B-2
<Hard candy>
50 parts by weight of sucrose and 50 parts by weight of the β-maltose hydrated crystal-containing powder obtained by the method of Example A-2-b are dissolved in 100 parts by weight of water, mixed by heating, and then reduced under reduced pressure until the water content becomes less than 2%. The mixture was concentrated by heating, and 0.6 part by weight of citric acid and an appropriate amount of a lemon flavor and a coloring agent were mixed with each other, followed by molding according to a conventional method to obtain a product. This product is a stable, high-quality hard candy with good crispness, color tone, taste and flavor, no sucrose crystallization, little hygroscopicity and no sagging.
[0078]
Example B-3
<Chewing gum>
3 parts by weight of the gum base were heated and melted to such an extent as to be softened, and 2 parts by weight of anhydrous crystalline maltitol (trade name of “Mavit”, sold by Hayashibara Shoji Co., Ltd.), 2 parts by weight of xylitol, and those of Example A-3-b 2 parts by weight of the β-maltose hydrated crystal-containing powder obtained by the above method and 1 part by weight of hydrated trehalose (trade name “Treha”, sold by Hayashibara Shoji Co., Ltd.) are added, and an appropriate amount of a fragrance and a coloring agent are further mixed. According to a conventional method, the mixture was kneaded with a roll, molded and packaged to obtain a product. The product is suitable as a chewing gum with good texture, taste and flavor, low caries and low calories.
[0079]
Example B-4
<Sugar condensed milk>
In 100 parts by weight of raw milk, 2 parts by weight of the powder containing hydrated crystals of β-maltose and 2 parts by weight of sucrose obtained by the method of Example A-4-b are dissolved, sterilized by heating with a plate heater, and then concentrated to a concentration of 70%. Then, the product was canned under aseptic conditions to obtain a product. This product has a mild sweetness and good flavor, and can be advantageously used for seasoning fruits, coffee, cocoa, tea and the like.
[0080]
Example B-5
<Lactic acid beverage>
175 parts by weight of skim milk powder, 60 parts by weight of a powder containing β-maltose hydrated crystals obtained by the method of Example A-2-b and a powder containing a high content of lactosucrose (registered trademark “Natsuho Oligo” sold by Hayashibara Shoji Co., Ltd.) 50 parts by weight was dissolved in 1,150 parts by weight of water, sterilized at 65 ° C. for 30 minutes, cooled to 40 ° C., and then inoculated with 30 parts by weight of a lactic acid bacterium starter at 37 ° C. according to a conventional method. After culturing for a period of time, a lactic acid bacteria beverage was obtained. The product is suitable as a lactic acid bacteria beverage having a good taste, containing oligosaccharides, not only keeping lactic acid bacteria stable, but also having a bifidobacterium growth promoting action and intestinal action.
[0081]
Example B-6
<Powder juice>
To 33 parts by weight of orange juice powder produced by spray drying, 50 parts by weight of a powder containing hydrated crystals of β-maltose obtained by the method of Example A-4-b, and anhydrous crystalline maltitol (Hayawara Corporation sales registration) Trademark "Mabit") 10 parts by weight, citric anhydride 0.65 parts by weight, malic acid 0.1 parts by weight, ascorbic acid 2-glucoside crystal powder (manufactured by Hayashibara Corporation) 0.2 parts by weight, sodium citrate 0.1 part by weight, 0.5 part by weight of pullulan (trade name: PF-20, sold by Hayashibara Shoji Co., Ltd.) and an appropriate amount of powdered fragrance are mixed and stirred well, pulverized to a fine powder, and this is a fluidized bed. The mixture was charged into a granulator, the exhaust air temperature was set to 40 ° C., and an appropriate amount of a 70% aqueous solution obtained by dissolving the β-maltose hydrous crystal-containing powder obtained in Example 4-b in water as a binder was sprayed thereon as a binder for 30 minutes. Granulate, weigh, package To obtain a product with. This product is a powdered juice having a fruit juice content of about 30%. In addition, this product has no off-flavor and off-flavor, and has high commercial value as a high-quality juice.
[0082]
Example B-7
<Coffee drink>
100 parts by weight of the roasted coffee beans were pulverized and extracted with 1,000 parts by weight of hot water to obtain 860 parts by weight of an extract. To 450 parts by weight of this liquid, 90 parts by weight of the powder containing hydrated crystals of β-maltose obtained by the method of Example A-1-b and 400 parts by weight of water containing an appropriate amount of sodium bicarbonate were added, and the mixture was uniformly mixed to obtain a neutral pH. A coffee beverage was prepared, and then filled in a can according to a conventional method, and sterilized by heating at 120 ° C. for 30 minutes to produce a canned coffee beverage. This product is a high quality coffee beverage with good aroma and taste. Further, even after the product was put in a vending machine and kept at 60 ° C. for one month, the good flavor was well maintained. This product is a high-quality coffee beverage having good fragrance and taste even when cooled and stored for summer.
[0083]
Example B-8
<Custard cream>
100 parts by weight of corn starch, 50 parts by weight of powder containing β-maltose hydrated crystals obtained by the method of Example A-2-b, 60 parts by weight of hydrated trehalose (trade name “Treha”, sold by Hayashibara Shoji Co., Ltd.), sugar 40 parts by weight and 1 part by weight of salt are thoroughly mixed, 280 parts by weight of chicken egg are added and stirred, 1,000 parts by weight of boiled milk are gradually added thereto, and the mixture is further heated to continue stirring. When the whole became translucent, the fire was stopped, and then cooled, an appropriate amount of vanilla flavor was added, and the product was weighed, filled and packaged to obtain a product. This product is a high-quality custard cream with a smooth luster, good flavor, and suppressed aging of starch.
[0084]
Example B-9
<Uiro>
90 parts by weight of rice flour, 20 parts by weight of cornstarch, 70 parts by weight of anhydrous crystal maltitol (trademark “Mabit”, sold by Hayashibara Shoji Co., Ltd.), and β-maltose hydrated crystal obtained by the method of Example A-1-b 50 parts by weight of the contained powder and 4 parts by weight of Pullulan (trade name "PF-20", sold by Hayashibara Shoji Co., Ltd.) were uniformly mixed to produce uronin. Uiro-no-moto, an appropriate amount of matcha and water were kneaded, and this was put in a container and steamed for 60 minutes to produce matcha uiro. This product has a good shine, taste and good flavor. In addition, aging of the starch is suppressed, the shelf life is good, and the calorie is suitable for low calorie.
[0085]
Example B-10
<Fertilization>
Dissolve 4 parts by weight of rice cake flour in 6 parts by weight of water, pour into a wooden frame covered with a wet cloth, steam this at 100 ° C. for 20 minutes, and obtain it by the method of Example A-1-b. 2 parts by weight of the β-maltose hydrous crystal-containing powder and 2 parts by weight of sugar were added and kneaded sufficiently, followed by molding to obtain a fertilizer. This product has a good flavor, suppresses the aging of the gelatinized rice cake starch, and can greatly extend its shelf life.
[0086]
Example B-11
<Ann>
Water was added to 10 parts by weight of the raw material Azuki according to a conventional method, and the mixture was boiled, astringently cut out, drained, and water-soluble impurities were removed to obtain about 21 parts by weight of Azuki Tsubuan. To this raw bean paste, 14 parts by weight of sugar, 3 parts by weight of the powder containing β-maltose hydrated crystals obtained by the method of Example A-3-b, and 7 parts by weight of water are added, boiled, and a small amount of salad oil is added. The mixture was kneaded so as not to break the bean paste, and about 35 parts by weight of the product was obtained. This product is stable without color burning and water separation, has a good texture and good flavor, and is suitable as a confectionery material such as anpan, bun, dumpling, middle and frozen dessert.
[0087]
Example B-12
<Bread>
100 parts by weight of flour, 2 parts by weight of yeast, 5 parts by weight of sugar, 5 parts by weight of a powder containing hydrated β-maltose crystals obtained by the method of Example A-1-b, and 0.1 part by weight of an inorganic food were prepared according to a conventional method. , Kneaded with water and fermented at 26 ° C for 2 hours, then aged for 30 minutes and baked. This product is a high-quality bread with good hue and color, moderate elasticity and mild sweetness.
[0088]
Example B-13
<Bread>
100 parts by weight of rice flour (sold by 500 Hyakujo Nutriy Co., Ltd., trade name "Kamiyo Powder Blue"), 18 parts by weight of gluten (sold by Chiba Flour Milling Co., Ltd., trade name: "Glitch A"), 3 parts by weight of sugar, hydrous crystal 4 parts by weight of trehalose (trade name "Treha", sold by Hayashibara Shoji Co., Ltd.), 8 parts by weight of a powder containing hydrous β-maltose crystals obtained by the method of Example A-2-b, 2 parts by weight of sodium chloride, marine yeast ( 2.5 parts by weight of Sankyo Food Co., Ltd.), 10 parts by weight of fresh cream, 5 parts by weight of unsweetened condensed milk, 4 parts by weight of shortening, and 85 parts by weight of water are mixed in a mixer at 23 ° C., low speed for 6 minutes, medium speed of 3 After kneading for 1 minute and suspending, the mixture was further kneaded at a medium speed for 4 minutes to prepare a dough. Next, this was fermented for 50 minutes as a floor time. The dough was divided and rounded and formed, and after taking a bench time of 20 minutes, fermentation was carried out for 50 minutes in a 40 ° C., 80% humidity proofer. After completion of the fermentation, the mixture was baked for 45 minutes in an oven at an upper temperature of 230 ° C and a lower temperature of 200 ° C to prepare rice flour bread. This product had a large increase in volume, swelled plumply, had a good color tone, had a good cross section, and had a good taste. Further, the texture of the bread after leaving it to stand in a refrigerator (5 ° C.) for one week had almost no change, and no pastsuki due to curing was observed, and the storage stability was good.
[0089]
Example B-14
<Icing>
1.2 parts by weight of an emulsifier (sugar ester) was heated and mixed with 10 parts by weight of the powder containing hydrated β-maltose obtained by the method of Example A-2-b, and then trehalose containing water-containing crystals (manufactured by Hayashibara Corporation) (Trademark, "Treha")), and 7.5 parts by weight of fats and oils were further mixed while maintaining the temperature at 45 ° C to produce icing. This product is an icing that contains trehalose microcrystals, has good moldability, is not sticky, and has little change over time.
[0090]
Example B-15
<Bonbon>
3 parts by weight of the β-maltose hydrated crystal-containing powder obtained by the method of Example A-3-b, 300 parts by weight of hydrated trehalose (trademark “Treha” sold by Hayashibara Corporation) and 115 parts by weight of water were mixed. Then, the mixture was heated to boil down to Bx70, cooled to a temperature of 80 ° C., mixed with 40 parts by weight of brandy, and then molded in a conventional manner to obtain bonbons. This product is a high-quality bonbon that contains trehalose microcrystals, is rich in brandy flavor, and has little daily variation.
[0091]
Example B-16
<Ham>
To 1000 parts by weight of pork leg, 15 parts by weight of salt and 3 parts by weight of potassium nitrate are evenly rubbed, and piled up in a cold room all day and night. This was mixed with 500 parts by weight of water, 100 parts by weight of sodium chloride, 3 parts by weight of potassium nitrate, 40 parts by weight of the powder containing hydrous β-maltose hydrated crystals obtained by the method of Example A-4-b, and spices in a cold room for 7 hours. After soaking for a day, the product was washed with cold water, wound with a string, smoked, cooked, cooled and packaged according to a conventional method to obtain a product. This product is a high quality ham with good color and good flavor.
[0092]
Example B-17
<Tsukudani>
To 250 parts by weight of kelp obtained by sand removal and acid treatment, 212 parts by weight of soy sauce, 318 parts by weight of an amino acid solution, 35 parts by weight of a powder containing hydrous crystals of β-maltose obtained by the method of Example A-3-b, and sugar While adding and boiling 20 parts by weight, 12 parts by weight of sodium glutamate and 8 parts by weight of caramel were further added and cooked to obtain kelp tsukudani. This product is a low cariogenic tsukudani. Moreover, not only taste and aroma but also color and luster are appetizing.
[0093]
Example B-18
<Bath agent>
Yuzu peel juice was mixed with 1 part by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-1-b at a ratio of 10 parts by weight to obtain a Yuzu peel extract-containing powder. 5 parts by weight of this powder, 90 parts by weight of baked salt, 2 parts by weight of hydrated crystalline trehalose (trade name "Treha", sold by Hayashibara Corporation), 1 part by weight of silicic anhydride, and α-glucosyl hesperidin (trade name, sold by Hayashibara Corporation) And 0.5 parts by weight of trade name “αG Hesperidin”) and 2 parts by weight of ascorbic acid 2-glucoside crystal powder (manufactured by Hayashibara Shoji Co., Ltd.) to prepare a bath preparation. This product has a rich scent of yuzu, and you can use it after diluting it 100 to 10,000 times in hot water for bathing. After bathing, it is a high-quality bathing agent that does not cool the skin. is there.
[0094]
Example B-19
<Cosmetic cream>
2 parts by weight of polyoxyethylene glycol monostearate, 5 parts by weight of self-emulsifying glyceryl monostearate, 5 parts by weight of a powder containing hydrous β-maltose crystals obtained by the method of Example A-1-b, α-glucosyl rutin ( 1 part by weight of ascorbic acid 2-glucoside crystal powder (manufactured by Hayashibara Corporation) 1 part by weight of liquid paraffin, 10 parts by weight of glycerin trioctanoate, and 1 part by weight of a preservative An appropriate amount is dissolved by heating according to a conventional method, and 2 parts by weight of L-lactic acid, 5 parts by weight of 1,3-butylene glycol and 66 parts by weight of purified water are added thereto, and the mixture is emulsified by a homogenizer. Then, a cosmetic cream was produced. The product has antioxidant properties, high stability, and can be advantageously used as a high-quality sunscreen, skin-beautifying agent, fair-skinning agent, and the like.
[0095]
Example B-20
<Toothpaste>
45 parts by weight of dibasic calcium phosphate, 1.5 parts by weight of sodium lauryl sulfate, 25 parts by weight of glycerin, 0.5 parts by weight of pooxyethylene sorbitan laurate, hydrated β-maltose crystal obtained by the method of Example A-2-b 10 parts by weight of the contained powder, 0.02 parts by weight of saccharin and 0.05 parts by weight of the preservative were mixed with 13 parts by weight of water to obtain a toothpaste. This product has improved taste and good feeling after use without deteriorating the detergency of the surfactant.
[0096]
Example B-21
<Solid formulation for liquid food>
100 parts by weight of β-maltose hydrated crystal-containing powder obtained by the method of Example A-3-b, 200 parts by weight of trehalose hydrated crystal, 200 parts by weight of maltotetraose-rich powder, 270 parts by weight of powdered egg yolk, 209 parts by weight of skim milk powder Parts, 4.4 parts by weight of sodium chloride, 1.8 parts by weight of potassium chloride, 4 parts by weight of magnesium sulfate, 0.01 part by weight of thiamine, 0.1 part by weight of sodium ascorbate, 0.6 part by weight of vitamin E acetate and nicotine A formulation comprising 0.04 parts by weight of the acid amide was prepared, and 25 g of the formulation was filled into a moisture-proof laminate pouch and heat-sealed to obtain a product. This product is a liquid food that is moderately sweetened by the β-maltose hydrated crystal-containing powder and the trehalose hydrated crystal and has an excellent intestinal action. One bag is dissolved in about 150 to 300 ml of water to prepare a liquid food, which is used orally or through the tube to the nasal cavity, stomach, intestine, etc., and can be advantageously used for replenishing energy to a living body.
[0097]
Embodiment B-22
<Tablets>
After thoroughly mixing 14 parts by weight of the β-maltose hydrated crystal-containing powder obtained by the method of Example A-4-b and 4 parts by weight of corn starch with 50 parts by weight of aspirin, the mixture was tableted by a tableting machine according to a conventional method. A tablet having a thickness of 5.25 mm and 680 mg per tablet was produced. This product utilizes the shape-forming properties of the β-maltose hydrated crystal-containing powder, has no hygroscopicity, has sufficient physical strength, and has extremely good disintegration in water.
[0098]
Example B-23
<Sugar-coated tablets>
An uncoated tablet weighing 150 mg was used as a core, and 40 parts by weight of a powder containing hydrated β-maltose crystals obtained by the method of Example A-4-b, Pullulan (trade name: PF-20, sold by Hayashibara Shoji Co., Ltd.) )) Sugar-coated with an undercoating liquid consisting of 2 parts by weight, water 30 parts by weight, talc 25 parts by weight and titanium oxide 3 parts by weight until the tablet weight becomes about 230 mg, and then the same β-maltose hydrous crystal-containing powder. Sugar coating using 65 parts by weight, 1 part by weight of pullulan (trade name: PF-20) sold by Hayashibara Corporation and 34 parts by weight of water, sugar coating, and polishing with wax solution. An excellent sugar-coated tablet having a glossy appearance was obtained. This product has excellent impact resistance and maintains high quality for a long time.
[0099]
【The invention's effect】
As is clear from the above description, the present invention contains 86% or more and less than 93% of maltose and 2% or more of glucose in terms of anhydride and is granulated and extruded by an extrusion method, and has a crystallinity of 2% or more. The β-maltose hydrous crystal-containing powder having a content of 62% or more and less than 72% contains α-anomer in maltose as a maltose isomer in an amount of 7% or more and less than 14%, has excellent solubility in an aqueous medium, and has storage stability. It has excellent fluidity, good fluidity, and is easy to handle. These β-maltose hydrated crystal-containing powders contain a relatively large amount of carbohydrates other than maltose, such as glucose, maltotriose, and oligosaccharides having a glucose polymerization degree of 4 or more, at 7% or more and less than 14%. Nevertheless, granulation and pulverization in an extrusion method are easy, and continuous and short-time production is possible, so that cost reduction is easy.
[0100]
Therefore, the establishment of the present invention is based on the fact that β-maltose hydrous crystal-containing powder having excellent solubility in an aqueous medium can be easily produced at low cost. This is advantageous because it can be expected to improve workability, and the industrial significance given to the relevant industries, such as the food and drink, cosmetics, and pharmaceutical manufacturing industries, is extremely large.
[Brief description of the drawings]
FIG. 1 is a powder X-ray diffraction pattern of a β-maltose hydrous crystal-containing powder having a maltose content of 86.3% in terms of anhydride and a crystallinity of 62.0%.
FIG. 2 is a powder X-ray diffraction pattern of a β-maltose hydrate crystal-containing powder having a maltose content of 91.5% in terms of anhydride and a crystallinity of 70.6%.
FIG. 3 is a powder X-ray diffraction pattern of purified maltose (registered trademark “San-Malt S”) having a maltose content of 95.0% in terms of anhydride and a crystallinity of 74.5%.
FIG. 4 is a powder X-ray diffraction pattern of a reagent β-maltose hydrate crystal (trade name “Maltose HHH”) having a maltose content of 99.6% in terms of anhydride and a crystallinity of 82.6%.
FIG. 5 is a powder X-ray diffraction pattern of anhydrous α-maltose crystals (registered trademark “FINETOSE”) having a maltose content of 98.5% in terms of anhydride and a crystallinity of 76.3%.

Claims (12)

Extrusion-based granulated and powdered, containing, in terms of anhydride, maltose of 86 w / w% or more and less than 93 w / w% and glucose of 2 w / w% or more, having a crystallinity of 62% or more and less than 72%. Certain β-maltose hydrous crystal-containing powder. 2. The maltose isomer comprising α-anomer in maltose in an amount of 7 w / w% or more and less than 14 w / w% as maltose, and maltotriose and an oligosaccharide having a glucose polymerization degree of 4 or more as other saccharides. Powder containing hydrous crystals of β-maltose. The powder containing hydrous β-maltose crystals according to claim 1 or 2, which is sieved and contains a powder having a particle size of more than 106 µm in a particle size distribution test at 60 w / w% or more. The β-maltose hydrous crystal-containing powder according to any one of claims 1 to 3, which is excellent in solubility in an aqueous medium. An aqueous solution containing maltose of 86 w / w% or more and less than 93 w / w% and glucose of 2 w / w% or more in terms of anhydride was converted into a high-concentration high-temperature syrup having a water content of less than 9% and a temperature of 60 ° C or more. Take a continuous kneader, and make a mass kit in which α-maltose anhydrous crystals are crystallized by coexisting seed crystals of α-maltose anhydrous crystals, then granulate by extrusion method, and further in a relatively high humidity and low temperature atmosphere. 5. The method according to claim 1, wherein the α-anomer content in the maltose is reduced to 7% or more and less than 14%, and a powder having a crystallinity of 62% or more and less than 72% is collected. The method for producing a β-maltose hydrated crystal-containing powder according to any one of the above. The method for producing a β-maltose hydrated crystal-containing powder according to claim 5, wherein, when the mass kit is granulated, the step of generating the mass kit and the step of granulating the mass kit by an extrusion method are continuously performed. The method for producing a powder containing hydrous β-maltose crystals according to claim 5 or 6, wherein the granules obtained from the mass kit are brought into contact with hydrous crystals of β-maltose when the atmosphere is kept in a relatively high humidity and low temperature atmosphere. The β-maltose hydrated crystal-containing powder according to any one of claims 1 to 4, or the β-maltose hydrated crystal-containing powder obtained by the production method according to any one of claims 5 to 7, is dissolved and contained in an aqueous medium. A composition that has been impregnated. 9. The composition according to claim 8, wherein the aqueous medium is a liquid, a paste, a semi-solid, or a solid containing a large amount of water or water. The composition according to claim 8 or 9, wherein the aqueous medium contains one or more selected from saccharides, starch, lipids, proteins, polyphenols, and emulsifiers. The composition according to any one of claims 8 to 10, wherein the composition is a food, drink, cosmetic or pharmaceutical product. Food and drink, cosmetics or pharmaceuticals, sweeteners, hard candy, chewing gum, sweetened condensed milk, lactic acid bacteria drinks, powdered juice, coffee drinks, custard cream, uiro, manure, bean jam, bread, icing, bonbon, ham, tsukudani, bath agent, The composition according to claim 11, which is a cosmetic cream, a toothpaste, a liquid edible solid preparation, a tablet, or a sugar-coated tablet.

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