JP2006166921A - POWDER CONTAINING beta-MALTOSE HYDRATE CRYSTAL, METHOD FOR PRODUCING THE SAME AND APPLICATION OF THE SAME - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a powder containing a β-maltose hydrate crystal, powdered by spraying, excellent in solubility in an aqueous medium and easily handled, to provide a method for producing the same, and to provide applications of the same. <P>SOLUTION: The powder containing β-maltose hydrate crystal obtained by treating a maltose-containing solution to obtain a massecuite, powdering the resultant by spraying, then keeping the obtained in a comparatively low-humidity and high-temperature atmosphere, and thereafter, keeping in a comparatively high-humidity and low temperature atmosphere, making α-anomer in the maltose ≥7 but <14 as the maltose isomer. The obtained β-maltose hydrate crystal contains ≥86 but <93 maltose and ≥2 glucose in terms of anhydride, and has ≥62% but <72% crystallinity, is excellent in dissolubility in the aqueous medium, has good fluidity, is an easily handlable powder, and dissolves problems by establishing its uses for various compositions such as food and drink, cosmetics and medicines. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a β-maltose hydrous crystal-containing powder and a method for producing the same, and more specifically, and more specifically, β-maltose hydrous crystal-containing powder that is powdered by a spray method, has excellent solubility in an aqueous medium, and is easy to handle. Further, the present invention relates to a method for producing the same and a use thereof for various compositions such as foods, drinks, cosmetics and pharmaceuticals in which the powder is dissolved and contained in an aqueous medium.

  Conventionally, a large amount of sugar has been consumed as a sweetener. However, since sugar is too sweet, it does not meet recent tastes, and has the disadvantage that it is the main inducer of caries.

  In recent years, it has been proposed to use various sugars in order to eliminate the disadvantages of sugar. Especially, maltose produced from starch has lower sweetness compared to sugar, less concern about induction of tooth decay, and flavor. Currently, food-grade β-maltose hydrous crystal-containing powders are commercially available from Hayashibara Corporation as registered trademarks “San Mart” and “San Mart S”. Further expansion of consumption can be expected.

  The β-maltose hydrous crystal-containing powder is usually produced by a honey method, a cutting method, or a spray method using a maltose-containing solution as a raw material.

  Among these, the honey-concentration method concentrated the raw material maltose-containing solution and gradually cooled it with stirring under the condition that β-maltose hydrous crystals coexisted as seed crystals to crystallize β-maltose hydrous crystals. This is a method for producing a powder in which a mass kit is obtained, which is separated into crystals and nectar by centrifugation or the like, and the crystal portion is collected and dried. This method has a disadvantage that the yield of β-maltose hydrous crystal powder is low due to the fact that nectar is by-produced, although extremely high purity crystal powder can be obtained.

  On the other hand, in the cutting method and the spraying method, normally, the raw material maltose-containing solution is concentrated and made into a mass kit. Then, in the cutting method, the whole amount is solidified and aged, then cut and dried to collect the powder. Alternatively, the spray method is a powder production method in which a mass kit spray-dried is aged and collected. Although these methods cannot increase the purity of maltose, they can be pulverized in total, and do not produce nectar as a byproduct, which is industrially advantageous.

  Specifically, for the cutting method, normally, a maltose-containing solution is concentrated, β-maltose hydrated crystals are added as seed crystals, and β-maltose hydrated crystals are partially crystallized to form a mass kit, and then the entire amount is blocked. This product is solidified and aged, and is then cut, dried and sieved to produce a stable β-maltose hydrous crystal-containing powder. The product produced industrially by this cutting method is Hayashibara Corporation. It is sold as a registered trademark "San Mart" by Shoji. According to this cutting method, the entire amount of raw material maltose can be pulverized, which is industrially advantageous. However, this cutting method requires 5 to 15 days to solidify and age the mass kit in blocks. Not only does it require a period of time, it also has the disadvantage of requiring complicated processes for subsequent cutting, drying and sieving.

  On the other hand, for the spraying method, conventionally, a maltose-containing solution is concentrated, β-maltose hydrated crystals are added as seed crystals to partially crystallize 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 pulverization and aging (Patent Document 1, Patent Document 2). This spray method is industrially most advantageous because it does not require a long period for solidifying and aging the mass kit, but it still takes 3 to 4 days for its production, and it is smoothly and continuously produced by the spray method. It was difficult to produce a powder.

  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 are reduced as much as possible to reduce maltose in terms of anhydride. By using an extremely high-purity maltose-containing solution having a content of about 95% by mass (hereinafter, unless otherwise specified, mass% is simply abbreviated as%), β- A method for producing maltose hydrous crystal-containing powder in a relatively short time was established, and it was sold by Hayashibara Shoji Co., Ltd. under the registered trademark “Sanmalto S”. However, according to the knowledge found by the present inventors for the first time, the β-maltose hydrous crystal-containing powder obtained by this spraying method is surprisingly not necessarily satisfactory in solubility in an aqueous medium. It has been found that there is a need to further improve the performance.

Japanese Patent Publication No.54-3937 Japanese Patent Publication No.54-27325

  The present invention has been made in order to solve the disadvantages of the above-mentioned spraying method newly found by the present inventors, and employs a spraying method that is industrially advantageous and can be carried out at low cost, and is dissolved in an aqueous medium. It is an object of the present invention to provide a β-maltose hydrous crystal-containing powder that is excellent in properties and easy to handle, a method for producing the same, and an application.

  In order to solve the above problems, the present inventors have studied various physical properties of β-maltose hydrous crystal-containing powders that are pulverized by a spray method, and in particular, the sugar composition of the raw material maltose-containing solution and the resulting powder Focusing on the relationship with various physical properties, we conducted extensive research. That is, a mass kit prepared from a maltose-containing solution of various sugar compositions is powdered by a spray method, first kept in a relatively high humidity and low temperature atmosphere, and then kept in a relatively high humidity and low temperature atmosphere. -Maltose hydrous crystal-containing powder was collected, and various properties such as hygroscopicity, adhesiveness, solubility, α-anomer content, crystallinity, etc. of this powder were examined in detail.

  As a result, (1) β-maltose hydrous powder which is powdered by a spray method, contains 86% to 93% maltose and 2% or more glucose in terms of anhydride, and has a crystallinity of 62% to less than 72%. The crystal-containing powder was found to be a powder having excellent solubility in an aqueous medium and easy to handle. As a method for producing the powder, (2) maltose 86% to less than 93% in terms of anhydride and A solution containing 2% or more of glucose is used as a mass kit in which β-maltose hydrous crystals are crystallized, then powdered by a spray method, and further maintained in a relatively low humidity and high temperature atmosphere to maintain α in maltose. A powder containing a high amount of anomer, and then kept in a relatively high humidity and low temperature atmosphere to reduce the α-anomer content in the maltose of the sprayed powder to 7% or more and less than 14%; A method for producing a β-maltose hydrous crystal-containing powder characterized by collecting a powder having a crystallinity of 62% or more and less than 72%. (3), (1) or ( The present invention was completed by establishing a composition in which β-maltose hydrous crystal-containing powder obtained by the production method 2) was dissolved and contained in an aqueous medium.

  According to the present invention, a β-maltose hydrous crystal-containing powder excellent in solubility in an aqueous medium can be easily produced at low cost.

  The maltose-containing solution used as a raw material for the β-maltose hydrous crystal-containing powder of the present invention is pulverized by a spray method and contains 86% to less than 93% maltose and 2% or more glucose in terms of anhydride. Any β-maltose hydrous crystal-containing powder having a degree of 62% or more and less than 72% can be used. Examples of methods for producing such a maltose-containing solution include Japanese Patent Publication No. 54-3937 and Japanese Patent Publication No. 56. As disclosed in Japanese Patent No. 28153, Japanese Patent Publication No. 57-3356, Japanese Patent No. 2518646, and the like, various starches are heated and gelatinized and then α-amylase (EC 3.2.1.1.1). ) Or by acid or mechanical force to liquefy to the lowest possible hydrolysis rate, and then β-amylase (EC 3.2.1.2) and starch debranching enzyme By the action of one) of the pullulanase EC.3.2.1.41 or isoamylase EC.3.2.1.68 there is a method for producing and saccharified.

  The solution containing maltose 86% or more and less than 93% and glucose 2% or more, as referred to in the present invention, is produced from starch as described above, and usually maltotriose and glucose polymerization as other carbohydrates. Contains oligosaccharides with a degree of 4 or more. Since this maltotriose and oligosaccharide having a glucose polymerization degree of 4 or more are liable to inhibit crystallization of β-maltose hydrous crystals from a maltose-containing solution, it is desirable to reduce this content as much as possible. Especially, for maltotriose, The content is preferably less than 2% in terms of anhydride.

  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 Japanese Patent Publication No. 56-28154, Japanese Patent No. 2696530, etc., maltotriose or glucose Reducing the content of maltotriose or oligosaccharides having a polymerization degree of glucose of 4 or more by acting on enzymes having a polymerization degree of 4 or more and acting on enzymes that decompose them to produce glucose or maltose. At the same time, the maltose content can be increased. In addition, it is also possible to separate and remove maltotriose or oligosaccharide having a glucose polymerization degree of 4 or more using a UF membrane, reverse osmosis membrane, activated carbon, or the like, as described in JP-B-62-51120 and JP-B-5-79316. As disclosed in publications and the like, maltotriose or higher oligosaccharides can also be separated and removed using a chromatographic separation method using an ion exchange resin.

  One of the features of the present invention is that a maltose content is 86% or more and less than 93% in terms of anhydride by adopting a series of production methods combining the following steps and increasing the crystallization rate of maltose. In this case, it is dissolved in a spray method despite the fact that carbohydrates other than maltose, such as glucose, maltotriose and oligosaccharides with a glucose polymerization degree of 4 or higher, are present in a relatively large amount of 7% to less than 14%. A β-maltose hydrous crystal-containing powder that is excellent in properties and easy to handle can be easily produced in a relatively short time.

  That is, a series of production methods are (a) using a maltose-containing solution of the sugar composition used in the present invention as a mass kit, and then (b) spraying, preferably by a spray drying method using a high-pressure nozzle or a rotating disk. In order to increase the crystallization rate of maltose contained in the powder, preferably (c), which has a relatively low humidity, the powder is preferably less than 10% moisture, more preferably about 5-9%. At a high temperature atmosphere, preferably less than 40% relative humidity (RH), more preferably less than 20%, preferably above 75 ° C., more preferably 80-110 ° C. for about 1 to 4 hours. , A powder containing a high content of α-anomer which is a maltose isomer, preferably a powder having a content of α-anomer in maltose of 35% or more, and (d) a relatively high humidity and low temperature atmosphere, desired Alternatively, the relative humidity (RH) exceeds 70%, more preferably 80% or more, preferably less than 50 ° C., more preferably 20 to 45 ° C. for about 5 to 10 hours. The α-anomer content is reduced to 7% or more and less than 14%, and (e) is achieved by collecting β-maltose hydrous crystal-containing powder having a crystallinity of 62% or more and less than 72%.

  Hereafter, each said process is demonstrated in detail. In the step (a), the maltose-containing solution is concentrated, desirably a concentrated solution having a water content of 15 to 30%, and an appropriate amount of β-maltose hydrous crystal as a seed crystal, usually about 0.1 to 5%. A mass kit is produced while gradually cooling and stirring together. At this time, the crystallization rate of β-maltose hydrous crystals (hereinafter, unless otherwise specified, the crystallization rate means that the mass kit is divided into crystals and nectar, and (crystal anhydride weight / mass kit). The weight of the anhydride)) x 100.) The higher the value of), the higher the viscosity of the mass kit.

  In the step (b), the present inventors reduced the viscosity by heating and raising the temperature of the high-viscosity mass kit containing β-maltose hydrous crystals within a range that does not substantially reduce the crystallization rate. As a result, it was found that a β-maltose hydrous crystal-containing powder can be easily produced by a spray method. That is, the inventors of the present invention, when the mass kit is heated and heated, the viscosity immediately decreases as the temperature increases, but the generated crystals do not dissolve in a short time even if the temperature rises somewhat, and the crystallization rate The viscosity of the mass kit is desirably increased by raising the temperature of the mass kit without substantially reducing the crystallization rate, and desirably the viscosity of the mass kit is 50,000 cp (hereinafter referred to as “special” in the present specification). Unless otherwise indicated, the viscosity cp means a value measured by rotating at 4 rpm using a No. 7 rotor using a BH rotational viscometer. It has become clear that the drying efficiency can be improved.

  The method for raising the temperature is not particularly limited. For example, known methods such as flowing warm water through a jacket of a crystallizer containing a mass kit, adding steam directly into the crystallizer, and heating using a heat exchanger between the crystallizer and the liquid feed pump are appropriately used. Can be adopted. The degree of temperature rise is such that the viscosity of the mass kit can be sprayed, specifically, 50,000 cp or less, preferably 40,000 cp or less, usually 2 to 15 ° C., preferably 2 to 10 ° C. It is preferable to carry out in as short a time as possible without causing a decrease in the crystallization rate.

  In the step (c), it is also possible to advantageously employ a method in which the powder is brought into contact with a small amount of anhydrous α-maltose crystals to promote isomerization to α-anomer in maltose. As maltose isomers, there are α-anomer and β-anomer. Known crystal forms include anhydrous α-maltose crystals, hydrous β-maltose crystals, anhydrous β-maltose crystals, and α and β complex crystals in which α-maltose and β-maltose coexist at a certain ratio.

  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 lot of amorphous maltose or α-maltose anhydrous crystals, and conversely, maltose. When the content of α-anomer is less than 7%, the rest is β-maltose, which means that the content of water containing β-maltose or anhydrous crystals is high.

  Further, in the step (d), after the α-anomer content in the maltose is reduced to 7% or more and less than 14% by keeping it for about 5 to 10 hours, it is advantageous to add a drying step if necessary. Can be implemented.

  In the step (e), the obtained β-maltose hydrous crystal-containing powder is subjected to a particle size distribution test (starch sugar related industrial analysis method, published in 1991, released by Food Chemical Newspaper Co., Ltd. on page 118). According to the measurement method, a sample of 50 g was measured for 15 minutes using a JIS / Z8801 sieve) and contained a large amount of powder having a relatively large particle size, and usually more than 60% of the powder exceeding 106 μm In many cases, it contains 40% or more of powders exceeding 150 μm and not more than 300 μm. In addition, the powder of more than 150 μm and less than 300 μm often contains agglomerates produced by adhering and agglomerating a plurality of particles in the course of dropping in the spray dryer or in the process from aging to completion of drying.

  The β-maltose hydrous crystal-containing powder of the present invention thus obtained is a powder that is excellent in solubility in an aqueous medium, has good storage stability and fluidity, and is easy to handle.

  The aqueous medium referred to in the present invention means a liquid, paste, semi-solid or solid containing a large amount of water or water that can dissolve and contain the β-maltose hydrous crystal-containing powder. In particular, the aqueous medium having viscosity includes, for example, sugars, starches, fats, proteins, polyphenols, emulsifiers, and the like. Specifically, for example, gelatinized starch used for fertilization, rice cake confectionery, etc. Dough, dough, noodles, etc. prepared from wheat flour, crushed meat such as raw bean paste, fish meat, livestock meat, liquid egg, milk cream, fermented milk, peanut paste, fruit pulp, vegetable pulp, sugar syrup, extract concentrate and so on.

  The β-maltose hydrous crystal-containing powder of the present invention is excellent in solubility in an aqueous medium having the above-mentioned viscosity, and can be advantageously used not only for this purpose but also for use in an aqueous medium having a low viscosity. In addition, it has good quality and elegant sweetness and has an action of inhibiting the production of dextran, which is one of the causes of dental caries, and is also suitably used as a sweetener that hardly causes caries.

  Moreover, the β-maltose hydrous crystal-containing powder of the present invention can be advantageously used as a sugar coating for tablets in combination with known binders such as pullulan, hydroxyethyl starch, and polyvinylpyrrolidone. Furthermore, the β-maltose hydrous crystal-containing powder of the present invention is useful for osmotic pressure controllability, shaping, irradiating properties, moisture retention, viscosity, sugar crystallization prevention properties, anti-aging properties of gelatinized starch, etc. It also has properties.

  Accordingly, the β-maltose hydrous crystal-containing powder of the present invention is used as a sweetener, a taste improver, a flavor improver, a quality improver, a stabilizer, an excipient, etc. as food, feed, feed, cosmetics, pharmaceuticals, tastes, etc. It can be advantageously used in various compositions such as products.

  As a specific use of the β-maltose hydrous crystal-containing powder of the present invention, it can be used as a seasoning for sweetening various articles. As necessary, for example, powdered sugar, glucose, fructose, lactosucrose, sucrose, trehalose, isomerized sugar, honey, maple sugar, isomaltoligosaccharide, galactooligosaccharide, fructooligosaccharide, sorbitol, maltitol, lactitol, dihydrochalcone, Use in combination with one or more of other sweeteners such as stevioside, α-glycosyl stevioside, rebaudioside, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, sucralose, acesulfame K, saccharin, glycine, alanine, etc. If necessary, it is also optional to use in combination with one or more fillers such as dextrin, starch, sugar and lactose.

  Further, the β-maltose hydrous crystal-containing powder of the present invention is used as it is or in combination with one or more of appropriate fillers, excipients, binders, sweeteners, etc. It is also optional to use in various shapes such as granules, spheres, short bars, plates, cubes, tablets, films or sheets.

  Furthermore, the sweetness of the β-maltose hydrous crystal-containing powder of the present invention is well harmonized with various substances having other tastes such as acidity, salt to taste, astringency, umami, bitterness, sweetening various foods, It can be used for improving taste and improving quality. Specifically, for example, amino acids, peptides, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hashio, sprinkle, mayonnaise, dressing, vinegar, three cups of vinegar, powdered sushi vinegar, Chinese food, tentsuyu, noodle soup, sauce , Ketchup, grilled meat sauce, curry roux, stew element, soup element, dashi element, nucleic acid seasoning, compound seasoning, mirin, new mirin, table sugar, coffee sugar, etc. Also, for example, various Japanese sweets such as rice crackers, hail, rice cakes, rice cakes, manju, eel wax, bean jam, water sheep cake, brocade, jelly, castella, rice cake, bread, biscuits, crackers, cookies, pie , Pudding, butter cream, custard cream, cream puff, waffle, sponge cake, donut, chocolate, chewing gum, caramel, candy and other Western confectionery, ice cream, sorbet and other ice confectionery, fruit syrup pickled, syrup such as ice honey, flower Paste such as paste, peanut paste, fruit paste, spread, fruit such as jam, marmalade, syrup pickles, sugar cane, processed foods of vegetables, pickles such as Fukujin pickles, bedara pickles, thousand pieces pickles, pickled pickles, takan pickles, Pickled Chinese cabbage Raw meat products such as ham, sausage, fish meat ham, fish sausage, fish products such as kamaboko, chikuwa, tempura, sea urchin, salted squid, vinegared konbu, suki-sume, dried fugurin, and paste , Wild vegetables such as wild vegetables, sushi, small fish, shellfish, boiled beans, potato salad, side dish foods such as kombu rolls, dairy products such as yogurt and cheese, fish meat, livestock meat, fruits, bottled vegetables, canned foods , Sake, synthetic sake, liqueur, liquor such as Western liquor, coffee, tea, cocoa, juice, carbonated beverages, lactic acid beverages, lactic acid beverages, lactic acid bacteria beverages and other soft drinks, pudding mix, hot cake mix, instant sushi, instant soup, etc. It can be advantageously used in foods, and various foods such as baby foods, therapeutic foods, drinks, peptide foods, frozen foods, and health foods.

  Furthermore, it can also be used for the purpose of improving the palatability of feed, feed, etc. for domestic animals, poultry, other bees, rabbits, fish and other domestic animals. In addition, as a sweetener for various solids such as tobacco, toothpaste, lipstick, lip balm, oral solution, tablet, troche, liver oil drop, mouth freshener, mouth fragrance, gargle, etc., or a taste improver thereof, It can be advantageously used as a corrigent, quality improver, stabilizer and the like.

  The β-maltose hydrous crystal-containing powder of the present invention is a stable, high-quality liquid by blending it into health foods, pharmaceuticals, etc. containing active ingredients, active ingredients or bioactive substances as quality improvers and / or stabilizers. A paste-like or solid health food or medicine can be obtained. Examples of the active ingredient and physiologically active substance include interferon-α, interferon-β, interferon-γ, TNF-α, TNF-β, macrophage migration inhibitory factor, colony stimulating factor, transfer factor, lymphokine such as interleukin, Hormones such as insulin, growth hormone, prolactin, erythropoietin, egg cell stimulating hormone, BCG vaccine, Japanese encephalitis vaccine, measles vaccine, polio vaccine, seedling, tetanus toxoid, hub antitoxin, human immunoglobulin and other biologics, penicillin, erythromycin Antibiotics such as chloramphenicol, tetracycline, sprepomycin, kanamycin sulfate, thiamine, riboflavin, L-ascorbic acid, α-glycosyl ascorbic acid, Oils, carotenoids, ergosterol, tocopherol, rutin, α-glycosylrutin, naringin, α-glycosylnarindine, hesperidin, α-glycosylhesperidin and other vitamins, lipase, elastase, urokinase, protease, β-amylase, isoamylase, glucanase , Enzymes such as lactase, ginseng extract, potato extract, plum extract, pine extract, suppon extract, chlorella extract, aloe extract, propolis extract, etc., live bacteria such as viruses, lactic acid bacteria, yeast, royal jelly, etc. be able to.

  The above-described method for adding the β-maltose hydrous crystal-containing powder of the present invention to the various compositions may be included in the process until these compositions are completed, for example, mixing, dissolution, melting, and immersion. Well-known methods such as permeation, spraying, coating, coating, spraying, pouring, crystallization and solidification are appropriately selected. The amount is usually 1% or more, preferably 2% or more, more preferably 5 to 99%, based on the weight of the composition.

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

<Experiment: Effect of raw sugar composition on physical properties of various β-maltose crystal-containing powders>
The effect of the raw sugar composition on the physical properties of various β-maltose crystal-containing powders by the spray method was investigated. As the test powder, various raw material maltose-containing solutions having different sugar compositions were prepared and used as a powder containing β-maltose hydrous crystals by a spray method. Maltose-containing solutions are commercially available purified maltose (registered trademark “Sanmalto S”, sold by Hayashibara Shoji Co., Ltd.), or glucose (reagent grade sold by Wako Pure Chemical Industries, Ltd.), maltotriose, maltotetraose. And / or maltopentaose (all are reagents manufactured by Hayashibara Biochemical Laboratories Co., Ltd.) to prepare maltose-containing solutions of various compositions.

  Preparation of the β-maltose hydrous crystal-containing powder by a spraying method was performed as follows. That is, after concentrating the raw material maltose-containing solution to a water content of 25%, it was transferred to an auxiliary crystal machine, and 1% of β-maltose water-containing crystal was added as a seed crystal, and the temperature was gradually lowered to 30 ° C. while slowly stirring. Β-maltose hydrous crystals were partially crystallized over a period of 18 hours to obtain a mass kit. The crystallization rate of the mass kit was 36 to 43%. After the auxiliary crystal is finished, if the viscosity of the mass kit exceeds 50,000 cp, heat it before sending it with a high-pressure pump, and increase the viscosity to about 45,000 cp without substantially reducing the crystallization rate. While lowering, spraying was performed using a pressure nozzle. The temperature of the hot air for drying at the time of spraying is 75 ° C, the hot air blowing method is a vertical downward flow in the spray dryer, and the amount of blown air is such that the moisture of the dry powder when taken out from the spray dryer is about 8.5% Adjusted.

  The obtained powder was immediately mixed and contacted with 0.2% anhydrous α-maltose crystals as seed crystals, stored for 2 hours in a constant temperature and humidity machine at a temperature of 90 ° C. and a relative humidity (RH) of 20%, and then 30 It was kept for 5 hours in a constant temperature and humidity machine at 80 ° C. and a relative humidity (RH) and aged to obtain a β-maltose hydrous crystal-containing powder. This powder was subjected to various physical property tests described below.

  In the physical property test, purified maltose (registered trademark “Sanmalto S”, traded by Hayashibara Corporation), hydrated reagent β-maltose crystal (manufactured by Hayashibara Biochemical Laboratories, Inc., trade name “Maltose HHH”) and α were used as controls. -Anhydrous maltose crystal (registered trademark "Fine Tose" sold by Hayashibara Shoji Co., Ltd.) was used.

The physical property test was conducted by the following method.
A. In the sugar composition analysis, liquid chromatography using a KS-801 column (manufactured by Showa Denko) or a CH04SS column (manufactured by MCI) was performed, and the sugar composition was determined from the area ratio of the chromatogram.

  B. In the hygroscopicity test, the sample placed in the aluminum cup is not covered, placed in a desiccator adjusted to 75.2% RH (equilibrated with a saturated sodium chloride aqueous solution), and left at 25 ° C. for 3 days. Measurement was made to determine the rate of weight increase (%) with respect to the original sample, and it was defined as hygroscopicity.

  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 hygroscopic test was visually observed and solidified as a result of the sample absorbing moisture compared to before the test.

  D. The solubility test is as follows: (i) As a solubility test in water, 5 ml of deionized water at 25 ° C. is put in a plastic test tube, and 1 g of maltose crystal-containing powder having various sugar compositions is added to the solution at a time. The tube was sealed in a state of being submerged in water, held in a thermostatic bath at 50 ° C., and the dissolved state of the powder was visually observed every 20 minutes. In the evaluation, the time (minutes) required until the powder was completely dissolved and became transparent was determined. As a criterion for evaluation, it was judged that the shorter the time until the powder disappears, the better the solubility.

  (Ii) As a solubility test for a dextrin-containing solution, 5 ml of a dextrin having a viscosity of 17% (manufactured by Matsutani Chemical Industry Co., Ltd., “Paindex # 1”) in an aqueous solution is placed in a plastic test tube. Add 1 g of maltose crystal-containing powder with various sugar compositions in the same manner as in the water solubility test of (i) above, seal the powder completely in water, and hold it in a thermostat at 50 ° C. Then, the state of the powder was visually observed. The standard of evaluation was the same as in the case of the solubility test in water of (i) above.

  E. For analysis of maltose isomers, the sample was dissolved in anhydrous pyridine, TMS-treated, gas chromatography using 2% OV-17 chromosolve W (AW-DMCS) was performed, and α was determined from the area ratio of the chromatogram. , Β-anomeric ratio was determined.

  F. The measurement of the crystallinity of the powder was carried out using the X-ray diffractometer Geiger Flex RDA-IIB (using Cu and Kα rays) (manufactured by Rigaku Denki Co., Ltd.). (Acta Crystallographica: Acta Crystallographica, Vol. 14, page 1180, 1961). Among the measured powders, typical powder X-ray diffraction patterns are shown in FIGS.

  The sugar composition of the raw material maltose-containing solution and the test results on the hygroscopicity, stickiness, 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. It was.

  As is apparent from Table 1, test no. Oligosaccharides containing maltotriose 86% or more and less than 93% and glucose 2% or more obtained by spraying method 3 to 6 as malt triose and glucose polymerization degree 4 or more as other saccharides The β-maltose hydrous crystal-containing powder having a crystallinity of 62% or more and less than 72% containing 7% or more and less than 14% of the α-anomer in the maltose as a maltose isomer has low hygroscopicity and adhesion. No storage was observed, it was found that the storage stability was good, the handling was easy, and the solubility in an aqueous medium such as a dextrin-containing solution having water and viscosity was excellent. In contrast, test no. 1 and 2 having a maltose content as low as 82.4% and 84.2%, and β obtained by a spray system in which the α-anomer content in maltose as maltose isomer exceeds 14% and the crystallinity is less than 62%. -The maltose hydrous crystal-containing powder was an unstable powder that was excellent in solubility in an aqueous medium but had high hygroscopicity, high stickiness, and poor storage stability.

  On the other hand, test no. The maltose content of 1 is as high as 94.1%, the α-anomer content in maltose is as low as 7% or less as maltose isomers, and β-maltose hydrous crystals are obtained by spraying with a crystallinity exceeding 72%. The powder was poor in solubility in an aqueous medium, although it had little hygroscopicity and no stickiness.

  In addition, test No. used as a control. “Sanmalto S” of 8 is a powder obtained by a spray method. However, the maltose purity was 95.0% and the crystallinity was 74.5%, both of which had little hygroscopicity and no sticking property, but were poor in solubility in aqueous media. In addition, Test No. No. 9 “Maltose HHH” is a crystalline powder obtained by honeying a mass kit. This powder is a very high-purity maltose, having a high maltose purity of 99.6% and a crystallinity of 82.6%, almost no hygroscopicity and no stickiness, but soluble in an aqueous medium. It was inferior in nature. Furthermore, test no. No. 10 “Fine Tose” is an α-maltose anhydrous crystal powder, unlike the other samples. This powder has a high α-anomer content in maltose, and the properties of the powder are significantly different from other powders mainly composed of β-maltose hydrous crystals, and it has high hygroscopicity regardless of the crystallinity. Further, the powder is unstable and has an inferior storage stability, and also has poor solubility in an aqueous medium.

  From the above results, in the production of the β-maltose crystal-containing powder by the spray method, a solution containing maltose 86% or more and less than 93% and glucose 2% or more in terms of anhydride is used as a raw material. It was found that a β-maltose crystal-containing powder having excellent solubility in an aqueous medium and easy to handle can be obtained by the production according to this production method.

  Therefore, containing β-maltose crystals containing maltose of 86% or more and less than 93% and glucose of 2% or more and having a crystallinity of 62% or more and less than 72% in terms of anhydride, obtained by employing the present invention. Powders have excellent solubility in aqueous media, are easy to handle, and can be manufactured in high yields. In addition, compared to conventional powders, the work time when dissolved in aqueous media is greatly reduced. It can be said that it is extremely valuable industrially.

  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.

<Preparation of maltose-containing solution>
Immediately after adding a commercially available bacterial liquefied α-amylase (Spytase HS manufactured by Nagase Sangyo Co., Ltd.) to a suspension of 1 part by weight of potato starch and 4 parts by weight of water, heating to 90 ° C. The enzyme reaction was stopped by heating to 130 ° C. to obtain a liquefied liquid of DE1.8. This starch liquefied liquid is rapidly cooled to 55 ° C., and starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria) is 100 units per 1 g of starch and soybean-derived β-amylase (trade name # 1500, manufactured by Nagase Sangyo Co., Ltd.) ) Was added at 50 units per gram of starch, and 10 units of maltogenase (manufactured by Novo Nordisk Co., Ltd.) per gram of saccharide was added to maintain the pH at 5.0 and saccharified for 40 hours. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment according to conventional methods, and concentrated under reduced pressure to obtain a maltose-containing solution. The sugar composition of the maltose-containing solution was 3.8% glucose, 92.5% maltose, 1.1% maltotriose, and 2.6% maltotetraose or higher.

<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing solution obtained in Example 1 was concentrated to a moisture content of 29% and transferred to an auxiliary crystal can. 1% of β-maltose hydrous crystals were added as seed crystals, and the temperature of the mass kit was gradually increased to 29 ° C. while stirring slowly. The hydrated β-maltose crystal was partially crystallized over 12 hours. The crystallization rate of Muskit was 37%. After completion of the auxiliary crystal, the mass kit was fed with a high-pressure pump and sprayed into a spray dryer using a rotating disk. At this time, the temperature of the hot air for drying is 70 ° C., the blowing of the hot air is adjusted in the vertical descent in the spray dryer, and the amount of blown air is adjusted so that the moisture content of the dry powder when taken out from the spray dryer is 7.5%. did.

  This powder was immediately mixed and contacted with 0.2% anhydrous α-maltose crystals, held at a temperature of 85 ° C. and a relative humidity (RH) of 20% for 3 hours, and then at 30 ° C. and a relative humidity (RH) of 80% for 5 hours. Holding and ripening, a β-maltose hydrous crystal-containing powder having a crystallinity of 71.4% and a moisture content of 6.1% was obtained with a yield of 96% in terms of anhydride relative to the raw material potato starch. . This powder contains, in terms of anhydride, 92.5% maltose, 3.8% glucose, 1.1% maltotriose, and 2.6% oligosaccharide having a glucose polymerization degree of 4 or more, and maltose isomerism. It contained 7.8% α-anomer in maltose as a body and was excellent in solubility in an aqueous medium. Moreover, even when stored under the conditions of 25 ° C. and relative humidity (RH) 75.2%, it hardly showed hygroscopicity, had excellent storage stability, good fluidity, and was easy to handle. Further, as a result of measuring the particle size distribution of the present powder, it was found that 41% of particles having a particle size of 150 μm or more and 300 μm or less were included, including a powder in which fine particles aggregated.

  In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, it can be dissolved and contained not only in water but also in a paste or semi-solid material, and can be advantageously used in various compositions such as foods and drinks, foods, feeds, foods, cosmetics, and pharmaceuticals. Further, it can be used as it is or mixed with a bulking agent, excipient, binder, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.

<Preparation of maltose-containing solution>
A commercially available bacterial liquefied α-amylase (Spytase HS manufactured by Nagase Sangyo Co., Ltd.) was added to a suspension of 1 part by weight of corn starch and 3 parts by weight of water, the temperature was raised to 90 ° C, and gelatinized by heating to 130 ° C immediately. The enzyme reaction was stopped by heating to a DE2.5 liquefied solution. This starch liquefied liquid is rapidly cooled to 55 ° C., and starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria) is 50 units per 1 g of starch and β-amylase derived from soybean (trade name # 1500, manufactured by Nagase Sangyo Co., Ltd.) ) Was added in the same manner, and saccharified for 40 hours while maintaining the pH at 5.0 to obtain a high-purity maltose-containing saccharified solution having a maltose content of 84.6% per solid. The sugar composition of the maltose-containing saccharified solution was 3.5% glucose, 84.6% maltose, 8.2% maltotriose, and 3.7% or more maltotetraose.

  To this saccharified solution, takaamylase A was further added at 50 units per gram of sugar, and the pH was kept at 5.5, and the enzyme reaction was further continued for 20 hours. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment in accordance with conventional methods, and concentrated under reduced pressure to obtain a maltose-containing solution. The sugar composition of the maltose-containing solution was 5.6% glucose, 91.2% maltose, 1.3% maltotriose, and 1.9% maltotetraose or higher.

<Preparation of β-maltose hydrous crystal-containing powder>
After concentrating the maltose-containing solution obtained in Example 3 to a moisture content of 26%, it was transferred to an auxiliary crystallizer, and 1% of a β-maltose hydrous crystal was added as a seed crystal, and the temperature of the mass kit was gradually increased to 30 ° C. while stirring slowly. The hydrated β-maltose crystal was partially crystallized over 14 hours. The crystallization rate of the mass kit was 41%. After completion of the auxiliary crystal, the mass kit was fed with a high-pressure pump and sprayed into a spray dryer using a rotating disk. The temperature of the hot air for drying was 75 ° C., the blowing of the hot air was adjusted in the vertical descent in the spray dryer, and the amount of blown air was adjusted so that the water content of the dry powder when taken out from the spray dryer was 8.5%.

  This powder was immediately mixed and contacted with 0.2% α-maltose anhydrous crystals, kept at a temperature of 90 ° C. and a relative humidity (RH) of 25% for 2 hours, and then at 30 ° C. and a relative humidity (RH) of 80% for 5 hours. This was retained and aged to obtain a β-maltose hydrous crystal-containing powder having a crystallinity of 70.4% and a water content of 6.1% with respect to the raw material corn starch in a yield of 95% in terms of anhydride. This powder contains, in terms of anhydride, 91.2% maltose, 5.6% glucose, 1.3% maltotriose, and 1.9% oligosaccharides having a glucose polymerization degree of 4 or more, and maltose isomerism. It contained 9.2% α-anomer in maltose as a body and was excellent in solubility in an aqueous medium. Moreover, even when stored under the conditions of 25 ° C. and relative humidity (RH) 75.2%, it hardly showed hygroscopicity, had excellent storage stability, good fluidity, and was easy to handle. Further, as a result of measuring the particle size distribution of the present powder, 47% of particles having a particle size of 150 μm or more and 300 μm or less were included, including a powder in which fine particles were aggregated.

  In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, it can be dissolved and contained not only in water but also in a paste or semi-solid material, and can be advantageously used in various compositions such as foods and drinks, foods, feeds, foods, cosmetics, and pharmaceuticals. Further, it can be used as it is or mixed with a bulking agent, excipient, binder, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.

<Preparation of maltose-containing solution>
Commercially available bacterial liquefied α-amylase (Spytase HS manufactured by Nagase Sangyo Co., Ltd.) was added to a suspension of 3 parts by mass of corn starch and 7 parts by mass of water, the temperature was raised to 90 ° C., and gelatinized by heating to 130 ° C. immediately. To stop the enzyme reaction to obtain a liquefied liquid of DE4.3. This starch liquefied solution is rapidly cooled to 55 ° C. and starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria) is 50 units per 1 g of starch, soybean-derived β-amylase (trade name # 1500, manufactured by Nagase Sangyo Co., Ltd.) ) Was added in the same manner to 20 units, and saccharified for 40 hours while maintaining the pH at 5.0 to obtain a saccharified solution having a maltose content of 84.6% per solid. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment according to conventional methods, and concentrated under reduced pressure to obtain a maltose-containing solution having a sugar concentration of 45%, which was used as a fraction raw material.

As the fractionation resin used for fractionation, an alkali metal type strongly acidic cation exchange resin (trade name Amberlite XT-1007Na ⁺ type, manufactured by Tokyo Organic Chemical Industry Co., Ltd., having a crosslinking degree of 6%) was used. A stainless steel column with a 4 cm jacket was filled with a water suspension, and two columns were connected so that the saccharide solution flowed in series, so that the total length of the resin layer was 10 m.

  While maintaining the temperature in the column at 55 ° C., the raw material sugar solution was added to the resin at 5 v / v%, and 55 ° C. warm water was fed at SV 0.3 to perform fractionation. The fraction was separated and removed, and a fraction containing a high content of maltose containing a high content of maltose and other oligos was collected. Subsequently, purifying by decolorization by activated carbon treatment and desalting by ion exchange resin treatment in accordance with a conventional method, the solution was concentrated under reduced pressure to obtain a maltose-containing solution. The sugar composition of this maltose-containing solution was 6.0% glucose, 90.1% maltose, 0.8% maltotriose, and 3.1% maltotetraose or higher.

<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing solution obtained in Example 5 was concentrated to a moisture content of 24% and then transferred to an auxiliary crystal machine. 1% of β-maltose hydrous crystals were added as seed crystals, and the temperature of the mass kit was gradually increased to 29 ° C. while stirring slowly. And the β-maltose hydrous crystals were partially crystallized over 15 hours. The crystallization rate was 40%. Since the mass kit after completion of the auxiliary crystallization has a high viscosity, it is heated at the time of feeding with a high-pressure pump, and the viscosity is reduced to about 40,000 cp without reducing the crystallization rate. Sprayed on. At this time, the temperature of the drying hot air is 75 ° C., the hot air is blown vertically downward in the spray dryer, and the amount of air blown is such that the moisture of the dry powder taken out from the spray dryer is 9.0%. Adjusted.

  This powder was immediately mixed and contacted with 0.2% anhydrous α-maltose crystals, held at a temperature of 85 ° C. and a relative humidity (RH) of 20% for 2 hours, and then at 35 ° C. and a relative humidity (RH) of 75% for 5 hours. Holding and aging, a β-maltose hydrous crystal-containing powder having a crystallinity of 69.0% and a water content of 6.4% was obtained with a yield of 89% in terms of anhydride relative to the raw material corn starch. This powder contains, in terms of anhydride, 90.1% maltose, 6.0% glucose, 0.8% maltotriose, and 3.1% oligosaccharide having a glucose polymerization degree of 4 or more, and maltose isomerism. It contained 9.9% α-anomer in maltose as a body and was excellent in solubility in an aqueous medium. Moreover, even when stored under conditions of 25 ° C. and relative humidity (RH) 75.2%, it exhibits almost no hygroscopicity, excellent storage stability, good flowability, and easy handling. Further, as a result of measuring the particle size distribution of the present powder, 51% of particles having a particle size of 150 μm or more and 300 μm or less were included, including a powder in which fine particles aggregated.

  In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, it can be dissolved and contained not only in water but also in a paste or semi-solid material, and can be advantageously used in various compositions such as foods and drinks, foods, feeds, foods, cosmetics, and pharmaceuticals. Further, it can be used as it is or mixed with a bulking agent, excipient, binder, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.

<Preparation of maltose-containing solution>
A commercially available bacterial liquefied α-amylase (Spytase HS manufactured by Nagase Sangyo Co., Ltd.) is added to a suspension of 1 part by weight of corn starch and 2 parts by weight of water, the temperature is raised to 90 ° C., and gelatinized by heating to 130 ° C. immediately. To stop the enzyme reaction, and a liquefied liquid of DE 4.3 was obtained. This starch liquefied solution is rapidly cooled to 55 ° C., and starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria) is 50 units per 1 g of starch, soybean-derived β-amylase (trade name # 1500, manufactured by Nagase Sangyo Co., Ltd.) 10 units) and saccharified for 40 hours while maintaining the pH at 5.0 to obtain a saccharified solution having a maltose content of 74.1% per solid. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment according to conventional methods, and concentrated under reduced pressure to obtain a maltose-containing solution having a sugar concentration of 45%, which was used as a fraction raw material.

As the fractionation resin used for fractionation, an alkali metal type strongly acidic cation exchange resin (trade name Amberlite XT-1007Na ⁺ type, manufactured by Tokyo Organic Chemical Industry Co., Ltd., having a crosslinking degree of 6%) was used. A stainless steel column with a 4 cm jacket was filled with a water suspension, and two columns were connected so that the saccharide solution flowed in series, so that the total length of the resin layer was 10 m.

  While maintaining the temperature in the column at 55 ° C., the raw material sugar solution was added to the resin at 5 v / v%, and 55 ° C. warm water was fed at SV 0.3 to perform fractionation. The fraction was separated and removed, and a fraction containing a high content of maltose containing a high content of maltose and other oligos was collected. Subsequently, purifying by decolorization by activated carbon treatment and desalting by ion exchange resin treatment in accordance with a conventional method, the solution was concentrated under reduced pressure to obtain a maltose-containing solution. The sugar composition of the maltose-containing solution was 9.8% glucose, 87.4% maltose, 1.0% maltotriose, and 1.8% maltotetraose or higher.

<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing solution obtained in Example 7 was concentrated to 20% moisture and transferred to an auxiliary crystal machine. 1% of β-maltose hydrous crystals were added as seed crystals, and the temperature of the mass kit was gradually increased to 32 ° C. while stirring slowly. The β-maltose hydrous crystals were partially crystallized over a period of 16 hours. The crystallization rate was 39%. Since the mass kit after completion of the auxiliary crystal has high viscosity, it is heated at the time of feeding with a high-pressure pump, the viscosity is reduced to about 45,000 cp or less without reducing the crystallization rate, and spray drying using a rotating disk. Sprayed into the machine. At this time, the temperature of the hot air for drying is 90 ° C., the blowing of the hot air is a vertical downward co-current flow in the spray dryer, and the amount of blown air is such that the moisture of the dry powder when taken out from the spray dryer is 9.5%. Adjusted.

  This powder was immediately mixed and contacted with 0.2% α-maltose anhydrous crystals, held at a temperature of 90 ° C. and a relative humidity (RH) of 20% for 3 hours, and then at 30 ° C. and a relative humidity (RH) of 80% for 5 hours. This was retained and aged to obtain a β-maltose hydrous crystal-containing powder having a crystallinity of 64.6% and a water content of 6.8%, based on the raw material corn starch, in an yield of 80% in terms of anhydride. This powder contains, in terms of anhydride, 87.4% maltose, 9.8% glucose, 1.0% maltotriose, and 1.8% oligosaccharides having a glucose polymerization degree of 4 or more, and maltose isomerism. It contained 12.7% α-anomer in maltose as a body and was excellent in solubility in an aqueous medium. Moreover, even when stored under the conditions of 25 ° C. and relative humidity (RH) 75.2%, it hardly showed hygroscopicity, had excellent heat retention stability, good fluidity, and was easy to handle. Further, as a result of measuring the particle size distribution of the present powder, 53% of particles having a particle size of 150 μm or more and 300 μm or less were included, including a powder in which fine particles aggregated.

  In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, it can be dissolved and contained not only in water but also in a paste or semi-solid material, and can be advantageously used in various compositions such as foods and drinks, foods, feeds, foods, cosmetics, and pharmaceuticals. Further, it can be used as it is or mixed with a bulking agent, excipient, binder, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.

<Sweetener>
0.5 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example 2, 0.5 part by weight of anhydrous sorbitol crystals, α-glycosyl stevioside (Toyo Seika Co., Ltd., registered trademark “αG Sweet”) 01 parts by mass and 0.01 parts by mass of L-aspartyl-L-phenylalanine methyl ester (Ajinomoto Co., Ltd., registered trademark “Aspartame”) were mixed uniformly and applied to a granule molding machine to obtain a granular sweetener. This product has excellent sweetness quality, has about twice the sweetness of sucrose, and is substantially low in calories. This sweetener has no degradation of the high-sweetness sweetener blended in it, has excellent stability, and as a low-calorie sweetener, it is a low-calorie food and drink for obese and diabetics who restrict caloric intake. Suitable for sweetening products. In addition, the present sweetener is suitable for sweetening foods and the like that suppress dental caries because it produces less acid by caries-inducing bacteria and produces less insoluble glucan.

<Hard candy>
50 parts by mass of sucrose and 50 parts by mass of the β-maltose hydrous crystal-containing powder obtained by the method of Example 4 were dissolved in 100 parts by mass of water, heated and mixed, and then heated and concentrated under reduced pressure until the water content was less than 2%. This was mixed with 0.6 parts by mass of citric acid and an appropriate amount of lemon flavor and coloring agent, and molded according to a conventional method to obtain a product. This product is a stable, high-quality hard candy that has good crispness, color, taste, and flavor, does not cause sucrose crystallization, has low hygroscopicity, and does not cause dripping.

<Chewing gum>
3 parts by weight of a gum base was heated and melted to a degree of softening, and then 2 parts by weight of anhydrous crystalline maltitol (trademark “Mabit” sold by Hayashibara Corporation), 2 parts by weight of xylitol, β obtained by the method of Example 6 -Add 2 parts by weight of maltose water-containing crystal-containing powder and 1 part by weight of water-containing crystal trehalose (trademark “Trehha”, Hayashibara Shoji Co., Ltd.), mix an appropriate amount of perfume and coloring, and roll according to conventional methods. Kneaded, molded and packaged to obtain a product. This product is suitable as a chewing gum having a good texture, taste and flavor, low caries and low calories.

<Sweetened condensed milk>
2 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 8 and 2 parts by mass of sucrose obtained by the method of Example 8 are dissolved in 100 parts by mass of raw milk, sterilized by heating with a plate heater, and then concentrated to a concentration of 70% and aseptic. And canned product. This product has mild sweetness and good flavor, and can be advantageously used for seasoning fruits, coffee, cocoa, tea, and the like.

<Lactic acid bacteria beverage>
175 parts by weight of skim milk powder, 60 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example 4 and 50 parts by weight of lactosucrose high-containing powder (sales by Hayashibara Shoji Co., Ltd., registered trademark “milk fruit oligo”) Dissolve in 1,150 parts by mass, sterilize at 65 ° C. for 30 minutes, cool to 40 ° C., inoculate 30 parts by mass of a lactic acid bacteria starter according to a conventional method, and incubate at 37 ° C. for 8 hours. I got a drink. This product has a good flavor, contains oligosaccharides, and not only keeps lactic acid bacteria stable, but is also suitable as a lactic acid bacteria drink having bifidobacteria growth promoting action and intestinal regulating action.

<Powder juice>
With respect to 33 parts by mass of orange juice powder produced by spray drying, 50 parts by mass of the β-maltose hydrous crystal-containing powder obtained by the method of Example 8, anhydrous crystal maltitol (registered trademark “Mabit” sold by Hayashibara Corporation) ) 10 parts by weight, anhydrous citric acid 0.65 parts by weight, malic acid 0.1 parts by weight, ascorbic acid 2-glucoside crystal powder (sales by Hayashibara Corporation), sodium citrate 0.1 parts by weight Part, pullulan (Hayashibara Shoji Co., Ltd. PF-20) 0.5 parts by mass and appropriate amount of powdered fragrance are mixed and stirred well, pulverized into a fine powder, charged into a fluidized bed granulator, exhaust air temperature 40 ° C., sprayed with an appropriate amount of a 70% solution obtained by dissolving the β-maltose hydrous crystal-containing powder obtained in the method of Example-4-b in water as a binder, granulated for 30 minutes, weighed and packaged. Got the product. This product is a powdered juice with a fruit juice content of about 30%. Moreover, this product has no off-flavor and off-flavor, and has a high commercial value as a high-quality juice.

<Coffee drink>
100 parts by mass of roasted coffee beans were pulverized and extracted with 1,000 parts by mass of hot water to obtain 860 parts by mass of an extract. A neutral pH coffee drink is prepared by adding 90 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 2 and 400 parts by mass of water containing an appropriate amount of baking soda to 450 parts by mass of this liquid and mixing them uniformly. Then, according to a conventional method, this was filled in a can, and heat sterilized at 120 ° C. for 30 minutes to produce a canned coffee drink. This product is a high quality coffee drink with good aroma and taste. Further, even after the product was put in a vending machine and held at 60 ° C. for 1 month, the good flavor was well maintained. In addition, this product is a high-quality coffee drink with good fragrance and taste even after being cooled and stored for summer.

<Custard cream>
100 parts by mass of corn starch, 50 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 4, 60 parts by mass of hydrous crystal trehalose (registered trademark “Trehha”, Hayashibara Shoji Co., Ltd.), 40 parts by mass of sugar, and Thoroughly mix 1 part by weight of salt, add 280 parts by weight of chicken egg, stir in it, gradually add 1,000 parts by weight of boiled milk, and continue to stir on fire until the corn starch is completely gelatinized. When it became translucent, the fire was turned off, cooled, added with an appropriate amount of vanilla flavor, weighed, filled and packaged to obtain a product. This product is a high-quality custard cream with a smooth luster, good flavor, and reduced starch aging.

<Uiro no Moto>
90 parts by mass of rice flour, 20 parts by mass of corn starch, 70 parts by mass of anhydrous crystal maltitol (registered trademark “Mabit” sold by Hayashibara Corporation), and 50 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 2 , And 4 parts by weight of pullulan (Hayashibara Shoji Sales PF-20) were mixed uniformly to produce a waxy raw material. Uiro-no-Momo, an appropriate amount of Matcha and water were kneaded, and this was placed in a container and steamed for 60 minutes to produce Matcha Uiro. This product has good shine, mouthfeel, and good flavor. In addition, aging of starch is suppressed, the shelf life is good, and it is also suitable as a low calorie umbilicus.

<Fertilization>
4 parts by weight of starch is dissolved in 6 parts by weight of water, poured into a wooden frame covered with a wet cloth, steamed at 100 ° C. for 20 minutes, and then β-maltose obtained by the method of Example 2 After adding 2 parts by mass of water-containing crystal-containing powder and 2 parts by mass of sugar and kneading sufficiently, it was molded to obtain a fertilizer. This product has a good flavor, and the aging of the gelatinized brown rice starch is suppressed, and the shelf life can be extended significantly.

<An>
In accordance with a conventional method, water was added to 10 parts by mass of raw material azuki and boiled, astringent and extracted, and water-soluble impurities were removed to obtain about 21 parts by mass of azuki bean paste. 14 parts by weight of sugar, 3 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example 6 and 7 parts by weight of water are boiled, and a small amount of salad oil is added thereto to break up the mash. The product was kneaded so that about 35 parts by mass of the product was obtained. This product is stable without color burns and water separation, has a good touch and good taste, and is suitable as a confectionery material such as anpan, manju, dumplings, and ice confectionery.

<Bread>
Knead 100 parts by weight of flour, 2 parts by weight of yeast, 5 parts by weight of sugar, 5 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example 2 and 0.1 part by weight of an inorganic hood according to a conventional method. The middle seed was fermented at 26 ° C. for 2 hours, and then aged and baked for 30 minutes. This product is a high-quality bread with good hue and quality, moderate elasticity and mild sweetness.

<Icing>
1.2 parts by mass of an emulsifier (sugar ester) was heated and mixed with 10 parts by mass of the β-maltose hydrous crystal-containing powder obtained by the method of Example 4, and then hydrous crystal trehalose (trade name “Treha” sold by Hayashibara Corporation). ”) 107 parts by mass were mixed, and while maintaining the temperature at 45 ° C., 7.5 parts by mass of fats and oils were mixed to produce an icing. This product contains trehalose microcrystals, has good moldability, is not sticky, and has little change over time.

<Bonbon>
3 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 6, 300 parts by mass of hydrous crystal trehalose (trademark “Trehha”, Hayashibara Shoji Co., Ltd.) and 115 parts by mass of water were mixed and heated. The product was boiled to Bx70, the product temperature was cooled to 80 ° C., 40 parts by mass of brandy were mixed, and then molded according to a conventional method to obtain a bonbon. This product is a high-quality bonbon that contains trehalose microcrystals, is rich in brandy, and has little diurnal variation.

<Ham>
A pork thigh of 1,000 parts by mass is uniformly rubbed with 15 parts by mass of sodium chloride and 3 parts by mass of potassium nitrate, and deposited in a cold room for a whole day and night. This was soaked in a salt solution consisting of 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 β-maltose hydrous crystal-containing powder obtained by the method of Example 8 and spices in a cold room for 7 days, According to a conventional method, the product was washed with cold water, wound with a string, smoked, cooked, cooled and packaged to obtain a product. This product is a high quality ham with good color and good flavor.

<Simmered>
Sanded, acid-treated kelp 250 parts by weight, soy sauce 212 parts by weight, amino acid solution 318 parts by weight and β-maltose hydrous crystal-containing powder 35 parts by weight and sugar 20 parts by weight In addition, while stewed, 12 parts by mass of sodium glutamate and 8 parts by mass of caramel were added and cooked to obtain boiled kelp. This product is a low carious boiled eel. Moreover, not only taste and fragrance, but also appetite both in color and gloss.

<Bath agent>
It mixed in the ratio of 10 mass parts of (beta) -maltose hydrous crystal containing powder obtained by the method of Example 2 with respect to 1 mass part of yuzu peel juice, and obtained the yuzu peel extract containing powder. To 5 parts by weight of this powder, 90 parts by weight of baked salt, 2 parts by weight of hydrous crystal trehalose (trademark “Trehha” sold by Hayashibara Corporation), 1 part by weight of silicic anhydride and α-glucosyl hesperidin (sales by Hayashibara Corporation) , Trade name αG hesperidin) 0.5 parts by mass and ascorbic acid 2-glucoside crystal powder (produced by Hayashibara Shoji Co., Ltd.) 2 parts by mass were mixed to produce a bath preparation. This product is rich in scent of yuzu and can be used by diluting it 100-10,000 times in hot water for bathing. After bathing, it is a high quality bathing agent that keeps your skin moist and smooth and does not cool down. is there.

<Cosmetic cream>
2 parts by mass of polyoxyethylene glycol monostearate, 5 parts by mass of glyceryl monostearate monostearate, 5 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 2, α-glucosyl rutin (Hayashibara Sales Co., Ltd.) , Registered trademark “αG rutin”) 1 part by mass, ascorbic acid 2-glucoside crystal powder (sales by Hayashibara Corporation) 1 part by weight liquid paraffin 1 part by weight, trioctanoic acid glycerin 10 parts by weight and an appropriate amount of preservative And then, 2 parts by mass of L-lactic acid, 5 parts by mass of 1,3-butylene glycol and 66 parts by mass of purified water are added thereto, emulsified with a homogenizer, an appropriate amount of fragrance is added, and the mixture is stirred and mixed. A cream was produced. This product has antioxidant properties, high stability, and can be advantageously used as a high-quality sunscreen, skin beautifying agent, whitening agent, and the like.

<Toothpaste>
45 parts by mass of dibasic calcium phosphate, 1.5 parts by mass of sodium lauryl sulfate, 25 parts by mass of glycerin, 0.5 parts by mass of poxyethylene sorbitan laurate, 10 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 4 Part, 0.02 part by weight of saccharin and 0.05 part by weight of preservative were mixed with 13 parts by weight of water to obtain a toothpaste. This product improves taste and does not deteriorate the detergency of the surfactant and has a good feeling after use.

<Food edible solid formulation>
100 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 6, 200 parts by mass of hydrous crystals of trehalose, 200 parts by mass of high maltotetraose-containing powder, 270 parts by mass of powdered egg yolk, 209 parts by mass of skim milk powder, sodium chloride 4.4 parts by mass, 1.8 parts by mass of potassium chloride, 4 parts by mass of magnesium sulfate, 0.01 parts by mass of thiamine, 0.1 parts by mass of sodium ascorbate, 0.6 parts by mass of vitamin E acetate and 0. A formulation consisting of 04 parts by mass was prepared, and 25 grams of this formulation was filled into moisture-proof laminated sachets and heat sealed to obtain a product. This product is a liquid food that is moderately sweetened with β-maltose hydrated crystal-containing powder and trehalose hydrated crystal, and has excellent intestinal action. One bag is dissolved in about 150 to 300 ml of water to obtain a liquid food, which is used orally or by a tube-use method for the nasal cavity, stomach, intestine, etc., and can be advantageously used for energy supply to a living body.

<Tablets>
After sufficiently mixing 14 parts by mass of the β-maltose hydrous crystal-containing powder obtained by the method of Example 8 and 4 parts by mass of corn starch with 50 parts by mass of aspirin, the tablet was compressed by a tableting machine according to a conventional method to obtain a thickness of 5. Tablets of 25 mm, 1 tablet 680 mg were produced. This product utilizes the formability of β-maltose hydrous crystal-containing powder, is not hygroscopic, has sufficient physical strength, and is very good in disintegration in water.

<Sugar-coated tablets>
An uncoated tablet having a weight of 150 mg is used as a core, and 40 parts by mass of β-maltose hydrous crystal-containing powder obtained by the method of Example 8, 2 parts by mass of pullulan (Hayashibara Shoji PF-20), 30 parts by mass of water Part, 25 parts by mass of talc and 3 parts by mass of titanium oxide, and sugar coating until the tablet weight reaches about 230 mg, and then 65 parts by mass of the same β-maltose hydrous crystal-containing powder, Pullulan (Co., Ltd.) Hayashibara Shoji Co., Ltd. PF-20) A sugar-coated tablet having a glossy appearance was obtained by sugar-coating using a top coating solution consisting of 1 part by mass and 34 parts by mass of water, and further glazing with a wax solution. This product has excellent impact resistance and maintains high quality for a long time.

  As is apparent from the above description, it is pulverized by the spray method of the present invention and contains, in terms of anhydride, maltose of 86% to less than 93% and glucose of 2% or more, and the crystallinity is from 62% to less than 72%. The β-maltose hydrous crystal-containing powder is a maltose isomer containing an α-anomer in maltose of 7% to less than 14%, excellent solubility in aqueous media, excellent storage stability, and fluidity. Good and easy to handle powder. These β-maltose hydrous 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, such as 7% to less than 14%. Nevertheless, it is easy to manufacture by spraying, it can be manufactured continuously and in a short time, and the powder yield is high, so it is easy to reduce costs.

  Therefore, the establishment of the present invention allows easy production of β-maltose hydrous crystal-containing powder having excellent solubility in an aqueous medium at low cost, so that not only starch sugar manufacturers but also those who use it. This is advantageous because improvement in workability can be expected, and the industrial significance given to the industry including the corresponding industry is extremely large.

A powder X-ray diffraction pattern of a β-maltose hydrous crystal-containing powder having a maltose content of 86.2% in terms of anhydride and a crystallinity of 62.1%. The powder X-ray-diffraction figure of the beta-maltose hydrous crystal containing powder whose maltose content is 91.3% in conversion of an anhydride and a crystallinity degree is 70.8%. A powder X-ray diffraction pattern of a purified maltose registered trademark “Sanmalt S” having a maltose content of 95.0% in terms of anhydride and a crystallinity of 74.5%. Reagent β-maltose hydrous crystal having a maltose content of 99.6% in terms of anhydride and a crystallinity of 82.6%. Powder X-ray diffraction pattern of trade name “Maltose HHH”. An α-maltose anhydrous crystal showing a maltose content of 98.5% in terms of anhydride and a crystallinity of 76.3%.

Claims (2)

  It is pulverized by a spray method and contains 86% by mass to less than 93% by mass of maltose and 2% by mass or more of glucose in terms of anhydride, and the α-anomer content in maltose is 7% by mass to 14% by mass as maltose isomers. Less than or equal to about 62% and less than about 72%, and contains more than 60% by weight of powder exceeding 106 μm, desirably more than 40% by weight of powder exceeding 150 μm and not more than 300 μm. -Maltose hydrous crystal-containing powder. A maltose-containing solution containing at least 86% by mass and less than 93% by mass of maltose in terms of anhydride is appropriately concentrated and crystallized to obtain a mass kit. This mass kit is pulverized by a spray method, and maltose is 86% by mass in terms of anhydride. More than 93% by mass and 2% by mass or more of glucose, the α-anomer content in the maltose as a maltose isomer is 7% by mass to less than 14% by mass, and the crystallinity is about 62% to less than about 72%. A β-maltose water-containing crystal-containing powder, characterized in that it is a β-maltose water-containing crystal-containing powder containing 60% by mass or more of powder exceeding 106 μm, preferably 40% by mass or more of powder exceeding 150 μm and 300 μm or less. Production method.

Images