JP3166102B2 - Maltitol-containing crystals - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD OF THE INVENTION

[0002] The present invention relates to maltitol containing crystals,
More specifically, the present invention relates to maltitol-containing crystals having improved physical properties.

[0003]

[Prior art]

[0004] Among sugar alcohols, sorbitol and mannitol have been known for a long time because of their crystals and honey-containing crystals, and various methods for producing them have already been known.

On the other hand, maltitol is more likely to form a supersaturated state than mannitol and sorbitol, which are conventionally known as crystals, so that it is extremely difficult to obtain crystals, and the crystals or crystals containing nectar are produced. The method was recently invented, as previously described by Jiro Fukukoku, Starch Science Handbook, pp. 461, lines 14 and 17-18 (July 20, 1977, Asakura Shoten). However, it was considered impossible to produce crystals.

A maltitol crystal having a melting point of 146.5 to 147 ° C. or a nectar-containing crystal containing sorbitol, maltotriitol, maltotetriitol, etc. as a nectar component in addition to maltitol was first produced in 1981. The method is introduced in JP-B-63-2439.

[0007] Maltitol-containing honey crystals having a melting point lower than that of maltitol crystals because they contain components other than maltitol as a honey component are more marketable than crystals obtained by the honey separation method because of their excellent properties and economic reasons. Occupies an important position.

However, since the maltitol-containing crystals have been discovered for a short time since they were discovered, and they are apt to form a supersaturated state, there are many unclear points in the physical behavior of the production of the crystals. However, the manufacturing method was also limited.

In the method for producing maltitol-containing nectar crystals introduced in the above-mentioned patent publication, maltitol having a purity of not less than 65% (hereinafter, unless otherwise specified,% means weight%) is preferably used. About 65-95% aqueous solution,
A mass kit is produced in the presence of a seed crystal, and the method itself is subjected to any of the known block pulverization method, fluidized drying method, and spray drying method.

For example, in the case of the spray drying method, a mass kit having a concentration of about 70 to 85% and a crystallization rate of about 25 to 60% is sprayed from a nozzle with a high-pressure pump, and the temperature at which the crystal powder is not melted, for example, 60 to 100%. This is a method of aging for about 1 to 20 hours with hot air at ℃.

In addition, the block pulverization method usually employs a water content of 5.
１５15%, crystallization rate about 10-60%
Let it stand for 5-5 days to crystallize and solidify the whole into blocks,
This is a method in which this is crushed by a method such as pulverization or cutting and dried.

Among these methods, the block crushing method is complicated in the steps, but each step can be performed relatively easily, and the equipment scale and the processing cost are smaller than those of the other two methods. It has been adopted as the main manufacturing method for such reasons.

The maltitol-containing crystals obtained by these methods have an apparent specific gravity of about 0.43 to 0.59 when made into a powder of 20 to 50 mesh and are lighter than other sugar alcohols such as sorbitol. Oil absorption was as high as 15 to 22%, and when observed with a scanning electron microscope at a magnification of about 1000, it had a relatively sparse porous crystalline structure.

[0014]

[Problems to be solved by the invention]

[0015] Maltitol-containing crystals produced by the above-mentioned conventional method have many problems in their physical properties.

For example, maltitol-containing honey crystals produced by the conventional method have a large apparent volume due to (a) a low apparent specific gravity. Since it cannot fit in a container in which goods are to be stored, a special packaging material and a packaging container are required, and a large place and a transportation device are also required for storage and transportation. (b) Since the powder is light, the fine powder is liable to be scattered, which limits the application. (c) Since the crystal structure is sparse, tablet hardness tends to be insufficient when directly compressed.

Further, many problems remain in the production methods such as the fluidized drying method and the spray drying method which have been conventionally introduced, and the block crushing method which has been conventionally employed.

For example, the fluidized drying method is a method in which maltitol crystals or honey-containing crystals are placed in a fluidized bed, and a maltitol aqueous solution is sprayed on the fluidized bed to granulate and dry.
Since the crystallization rate of maltitol is slow and a relatively long time is required for the fluidized drying step, it is necessary to increase the size of the equipment, and there are problems such as difficulty in mass production.

When the spray drying method is to be adopted, it is difficult to control the crystallization rate when preparing a maltitol mass kit, and when the maltitol mass kit is sprayed into dry air, crystals are sufficiently obtained. Problems such as the fact that the ratio of the glassy solid component increases without growing, the resulting powder adheres to the wall of the dryer and cannot be manufactured continuously, and the equipment cost increases. I was

On the other hand, the block pulverization method is a method currently used. For example, (a) the process is complicated and the time of each step is long, and (b) therefore, a large amount of the work-in-progress during crystallization is performed. Containers and places for storage are required. (C) Hygiene considerations, equipment, buildings, etc. are required during storage during the process. (D) Each process is labor intensive and automated. It is a method that includes many problems such as difficulty in labor saving.

Therefore, these various problems have been solved.
It has been desired to develop maltitol-containing crystals having improved physical properties.

[0022]

[Means for Solving the Problems]

The inventors of the present invention have studied the physical properties of maltitol-containing crystals and the method for producing maltitol-containing crystals, and as a result, have found that an extruder having an elongated cooling / kneading zone consisting of a plurality of continuous zones is used. By generating plastic maltitol magma from toll aqueous solution,
In a very short time, with small equipment and easy to save labor,
The present invention succeeded in producing maltitol-containing crystals having improved physical properties by a simple method.

That is, the present invention is based on the following. First, a) the crushed and classified one has a crushed and dense crystal structure which can be viewed at a magnification of 1000 times with a scanning electron microscope; ) Apparent specific gravity of 50 to 20 mesh or less crystalline powder after pulverization and classification is 0.650 to 0.750. C) Oil absorbency of 50 to 20 mesh or less crystalline powder after pulverization and classification. D) a maltitol-containing nectar crystal having a melting point lower than that of the maltitol crystal.

Secondly, the maltitol-containing crystals according to the first aspect, wherein the maltitol content in the solid is 80 to 9%.
Maltitol-containing honey, 8% by weight, the other consisting of 0.5 to 15% by weight of sorbitol, 1.5 to 10% by weight of maltotriitol and a higher degree of polymerization, ie a sugar alcohol with DP ≧ 3 crystal.

Third, the maltitol aqueous solution is continuously supplied to an extruder having an elongated cooling / kneading zone, and cooled / kneaded in the presence of a seed crystal to form maltitol magma. 3. The maltitol-containing honey crystal according to any one of the first or the second, which is produced by continuously extruding the maltitol.

Fourthly, an aqueous maltitol solution having a concentration of 80 to 98% by weight and a maltitol content in solids of 80 to 99% by weight is extruded with an elongated cooling / kneading zone comprising a plurality of continuous zones. It is continuously supplied to the first zone of the machine, cooled and kneaded to 50 to 90 ° C., and into the second zone where the aqueous maltitol solution has reached 50 to 80 ° C.,
The seed crystal is added or kneaded continuously or intermittently in an amount of 3 to 80% by weight with respect to the extruded amount, and further cooled and kneaded in a continuous third zone, and cooled to 25 to 60 ° C. in the final zone. 2. The maltitol-containing honey crystal according to the above-mentioned 1, produced by continuously extruding the formed maltitol magma from an extrusion nozzle after kneading.

Fifth, a) a concentration of 80 to 98% by weight and a solid content of 0.5 to 15% by weight of sorbitol;
0 to 98% by weight and 1.5 to 10% by weight of a sugar alcohol having a molecular weight of maltotriitol and higher (DP ≧ 3)
Is continuously supplied to a first zone of an extruder having an elongated cooling / kneading zone composed of a plurality of continuous zones, and cooled / kneaded to 50 to 90 ° C. In the second zone where the aqueous solution of tall reaches 50 to 80 ° C., 3 to 80% by weight of the seed crystal with respect to the extrusion amount is continuously or intermittently added and kneaded. Cool and knead, 25 in final zone
After cooling and kneading to ６０60 ° C., the first step of extruding the formed maltitol magma from an extrusion nozzle, b) extruding the maltitol magma at 15 to 80 ° C.
A second step of aging for ~ 30 minutes, c) then coarsely pulverizing the aged maltitol magma,
3. The maltitol-containing honey crystal according to 1 above, which is manufactured by sequentially passing through a third step of drying at 80 to 115 ° C. for 60 minutes or more, followed by pulverization and classification.

Further, according to the present invention, after pulverization and classification,
Maltitol-impregnated crystals with improved physical properties, crushed, having a dense crystal structure, which can be viewed at a magnification of 1000 times with a scanning electron microscope.

Further, according to the present invention, the product after pulverization and classification has a crushed, dense crystal structure which can be seen at a magnification of 1000 times with a scanning electron microscope, and has excellent specific gravity and oil absorbency. Is maltitol-containing honey crystal.

Here, that the specific gravity is excellent means that the apparent specific gravity of the nectar-containing crystal powder having a mesh size of 50 to 20 mesh after pulverization and classification is 0.550 to 0.850, preferably 0.650 to 0.850. Those in the range of 0.750 are shown.

The term "excellent in oil absorption" means that the nectar-containing crystal powder having a mesh size of 50 to 20 mesh after pulverization and classification has an oil absorption of 5.0% to 19%, preferably 7.0%.
Those in the range of 17% are shown.

The specific gravity can be measured by a conventionally known method.

[0034]

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the contents of the present invention will be described in detail.

The extruder which can be used in the present invention has an elongated cooling / kneading zone composed of a plurality of continuous zones. The extruder continuously introduces a raw material and continuously or intermittently introduces a seed crystal. It is necessary to have a structure that can form plastic maltitol magma and continuously discharge the magma generated from the final cooling zone, but if it has a structure that meets those conditions, its shape, kneading, The cooling, transportation, and discharging methods are not limited.

Here, a plurality of continuous zones include a first zone for introducing and cooling and kneading the raw material, a second zone for introducing and cooling and kneading the seed crystal, and a third zone for cooling and kneading after the introduction of the seed crystal. The zone includes a zone after the zone and a final zone. When the third zone and subsequent zones are a single zone, the third zone itself is the final zone.

For example, as a structure having a kneading, cooling and transporting function, a structure of a single-screw screw type extruder, a structure of a twin-screw screw type extruder, a structure of a rotary gear pump, and a cylindrical structure with fixed blades There is a structure inserted by a transporting machine such as a piston in the above and other structures, and any structure can be adopted in the present invention.

Among these various devices, a commercially available extruder can be advantageously used to achieve the object of the present invention. Examples of the extruder include an alpha riser manufactured by Suehiro Iron Works Co., Ltd. and Kurimoto Co., Ltd. KRC Kneader manufactured by Iron Works, Ltd.
Twin screw extruder manufactured by Kowa Kogyo Co., Ltd.
There are various food extruders manufactured and sold by Japan Steel Works.

The aqueous maltitol solution that can be employed in the present invention may be of such a quality as to form a plastic maltitol magma by cooling in the presence of seed crystals, and the origin and production method of the raw materials are not limited. Among them, those having a maltitol content of 80 to 99% in solids and a solids concentration of 80 to 98% are preferred because maltitol magma is easily formed.

Also, in particular, sorbitol 0.5 to 15
%, Maltitol 80-98% and maltotriitol and higher sugar alcohols (DP ≧ 3) 1.
A sugar composition having a sugar composition of 5 to 10% and a concentration of 80 to 98% is more preferable for achieving the object of the present invention because maltitol magma is easily formed continuously. , A concentration of 85 to 97% is more preferable.

Among the components of the aqueous maltitol solution, DP
When the sugar alcohol of ≧ 3 increases more than 10%, it becomes difficult to form maltitol magma of sufficient hardness, so it is preferable to avoid increasing maltotriitol and sugar alcohol components having a molecular weight higher than that.

Further, the aqueous maltitol solution used in the present invention does not necessarily have to be in a clear liquid state, and may be one in which crystals are precipitated and suspended before being supplied to an extruder.

On the other hand, in carrying out the present invention, an aqueous maltitol solution is continuously supplied to the extruder. At this time, the temperature of the aqueous maltitol solution is preferably 50 to 150 ° C. Is preferable in terms of preventing the phenomenon of decomposition or coloring due to scorching or the like.Moreover, the viscosity of the aqueous maltitol solution is reduced, the flowability is increased, the handling can be facilitated, and the maltitol aqueous solution can be easily handled. It is also preferable because the temperature is easily adjusted for cooling to a temperature at which tall magma is easily formed.

The feed rate of the aqueous maltitol solution is greatly affected by the internal capacity and residence time of the extruder to be employed, the cooling capacity, the stirring capacity, etc., for example, a commercially available extruder manufactured by Nippon Steel Works, Ltd. TEX38FS
When the S-20AW-V type is used, 1 hour
A feed rate of about 0 to 30 kg is preferable because sufficient cooling and kneading can be obtained, and the discharged maltitol magma has a sufficient hardness.

The maltitol aqueous solution is introduced into the first zone of the extruder, cooled and kneaded, and then transported to the second zone continuous with the first zone. The preferred temperature range in the first zone is 50 to 90. ° C.

When the temperature of the aqueous maltitol solution in the first zone is lower than 50 ° C. or higher than 90 ° C., favorable formation of maltitol magma cannot be expected in any case, which is not preferable.

Next, a seed crystal is added in the second zone of the extruder. The seed crystal is not necessarily a maltitol-containing nectar crystal, and a maltitol crystal obtained by a nectaring method can also be used.

The quality of the maltitol of the seed crystal is preferably the same as the quality of the aqueous maltitol solution to be supplied from the viewpoint that the quality control of the finished product is easy, but it is not necessarily the same. There is no.

The time for adding and kneading the seed crystals is preferably when the aqueous maltitol solution supplied to the extruder reaches 50 to 80 ° C., and when added below 50 ° C., the viscosity of the aqueous maltitol solution is reduced. It takes a long time to knead with the seed crystal because it is high, the crystal growth rate after maltitol magma is generated is low, and the ratio of glassy solids in the generated maltitol magma is high. It is not preferable because it has disadvantages such as adversely affecting the storage stability.

On the other hand, if the temperature exceeds 80 ° C., it is not preferable because the seed crystal may be dissolved.

Further, the addition rate of the seed crystal is affected by the concentration, introduction rate, quality, addition temperature and the like of the aqueous maltitol solution, and varies, but the weight of the maltitol magma extruded per unit time (extruded amount) ), The addition amount is preferably about 3 to 80%, because it contributes to the production of maltitol magma having an appropriate hardness. For example, the extrusion rate of maltitol magma is 30 kg / Hr. In this case, it is about 0.9 kg / Hr to 24 kg / Hr.

The addition method may be a continuous method,
Intermittent methods can also be employed.

However, since it is advantageous to form the maltitol magma in a short time because the seed crystals are uniformly dispersed in the aqueous maltitol solution, continuous addition is preferred.

Next, the maltitol aqueous solution and the seed crystal supplied as described above are cooled and kneaded in the third zone and subsequent zones in the extruder. It does not need to be the case, and it may be constituted by a plurality of zones.

When the third and subsequent zones are a single zone, the third zone is the final zone. When the third and subsequent zones are two, the fourth zone is provided. If there are three, the fifth zone is the final zone.

In the case of the extruder, the cooling and kneading conditions are such that the final cooling and kneading zone is maintained in the range of 25 to 60 ° C., the screw rotation speed is about 60 rpm, and To stay for about 2 minutes,
It is preferable for obtaining maltitol magma of moderate hardness.

Further, upon discharging from the extruder,
The shape of maltitol-containing honey crystals with improved magmatic physical properties can be freely selected from linear, rod-like, plate-like, etc., for example,
In the case of a thin rod, discharge it with a diameter of about 2 to 6 mm, and then use aging, coarse grinding,
This is preferable because the steps such as drying are easy.

The thus obtained maltitol-containing nectar crystals having improved physical properties have remarkably improved hygroscopicity as compared with maltitol-containing nectar crystals produced by a spray drying method or a fluid drying method. In addition, since the growth direction of maltitol crystals is more uniform than that of maltitol-containing nectar crystals manufactured by the block pulverization method, even when directly compressed, excellent compression characteristics such as a tablet having high hardness can be obtained. I have.

In addition, since the apparent specific gravity of the powder is heavy, scattering of the fine powder is small, small containers and transporting tools are required for storing and transporting the powder, and other sugar alcohol containers can be diverted. .

The discharged maltitol-containing crystals having improved magma-like physical properties can be used as a product as it is. However, if necessary, due to the nature of the product when stored and the ease of handling, etc. Aging, coarse pulverization, drying, pulverization, classification and the like can be performed.

The preferred conditions for aging the maltitol-containing crystals obtained by carrying out the present invention and having improved magmatic physical properties are 15 to 80 ° C. and about 5 to 120 minutes. It is more preferable to set the temperature to about 70 ° C. and about 15 to 30 minutes from the viewpoint of preventing unity of the powder product obtained thereafter.

The method of ripening is not particularly limited, and for example, a method of immersing in warm air while moving with a metal net belt or a method of ripening in a thermostat can be adopted.

The method and conditions of the coarse pulverization need not be particularly limited. When the maltitol-containing crystals having improved magma-like physical properties as described above are discharged in the form of a thin rod,
It is sufficient to cut the rod to a length of about 5 to 15 mm.

When coarse pulverization is carried out, for example, a commercially available Feather Mill FM-1 type (manufactured by Hosokawa Micron Corporation) can be advantageously employed.

There is no particular limitation on the drying of the maltitol-containing crystals obtained by the present invention, the physical properties of which are improved. By drying at about 115 ° C., the object can be achieved in a relatively short time.

The drying may be performed twice or more while changing the drying conditions, and the pressure may be from normal pressure to reduced pressure.

Examples of the method which can be advantageously employed in carrying out the drying include, for example, a vibration conveyor type drying method, a disk type drying method, a hopper dryer type drying method, and the like.
There is a drum rotation type drying method and the like.

[0069]

【Example】

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples. Further, in the following examples,% means% by weight unless otherwise specified.

[0071]

Example-1

(1) A maltitol aqueous solution as a raw material is adjusted to a concentration of 93.5%, and at a rate of 22 kg / Hr, a raw material is introduced and cooled and kneaded in a first zone. Biaxial rotary screw type extruder for foods having an elongated cooling / kneading zone consisting of a second zone for kneading and a third zone (final zone) for continuous cooling / kneading to the second zone [Nihon Steel Works, Ltd. Made, TEX38FSS
-20AW-V], and kneaded and transported at 60 revolutions per minute.

The sugar composition of the aqueous maltitol solution was 1.2% sorbitol, 94.0% maltitol, and 4.8% sugar alcohol with DP ≧ 3. The temperature before supply of the aqueous maltitol solution was 98 ° C. The temperature of the aqueous maltitol solution in the first zone was adjusted to 80 ° C.

(2) The maltitol aqueous solution in the second zone of the extruder was adjusted to have a temperature of 60 ° C., and maltitol-containing crystals (moisture 0.3%) as seed crystals having the same composition as the maltitol aqueous solution Was fed to the second zone at a rate of 8 kg / Hr (about 26.7% based on the throughput) to form maltitol magma.

(3) Maltitol magma in the third zone, which is the last zone of the extruder of this embodiment, is 40 ° C.
And then extruded at a speed of about 30 kg / Hr from a nozzle having 12 4 mm extrusion holes, the temperature of the extruded maltitol magma was 69 ° C. and the water content was 3. 9%.

The maltitol magma obtained in the first step consisting of the above (1) to (3) has no stickiness on the surface and is easy to handle without plasticity enough to be easily broken by bending by hand. Was.

The average residence time of the contents from the first zone to the last zone was about 1.5 minutes.

(4) The extruded maltitol magma is placed on a stainless steel tray, and aged in a circulating air dryer [TR-ED type, manufactured by Trio Science Co., Ltd.] at 60 ° C. for 20 minutes to carry out the second step. finished.

(5) Next, the aged maltitol magma was taken out of the drier, cooled to room temperature, and coarsely pulverized by a pulverizer [FM-1 type feather mill manufactured by Hosokawa Micron Corp.].

(6) The coarsely pulverized product was blown dry at 95 ° C. for 130 minutes to obtain maltitol-containing crystals having a water content of 0.5% and improved physical properties.

The time required until this stage is about 2 hours 4
It was 0 minutes, and it was possible to produce maltitol-containing crystals in a remarkably short time as compared with about 55 hours in the case where the same quality was produced by the block grinding method.

Further, this product was pulverized and classified, and after finishing the third step, powder of maltitol-containing crystals was obtained. After the powder was stored in a kraft bag for one month, there was no solidification or solidification of the powder. In a good powder state.

[0083]

Example-2

(1) The concentration of the aqueous maltitol solution was 92.5.
%, Feed rate 16 kg / Hr, sugar composition of maltitol aqueous solution, sorbitol 1.0%, maltitol 90.3%,
The sugar alcohol having DP ≧ 3 was adjusted to 8.7%, the temperature before supply of the aqueous maltitol solution was adjusted to 95 ° C., and the temperature of the aqueous maltitol solution in the first zone was adjusted to 65 ° C.
The same operation as (1) of 1 was performed.

(2) The aqueous maltitol solution in the second zone of the extruder was adjusted to 55 ° C., and the maltitol-containing crystals (water content: 0.2%) were reduced to 12 kg / Hr (about 42 wt. 1.9%), and the others were obtained in Example-1.
Maltitol magma was formed in the same manner as in (2).

(3) In this embodiment, the zone for cooling and kneading continuously to the second zone is composed of two zones, a third zone and a fourth zone, and the fourth zone is the last zone of the extruder. The maltitol magma in the third zone and the fourth zone was gradually cooled to 45 ° C. and 38 ° C., respectively. From a nozzle having 18 extruded 3 mm holes at a speed of about 28 kg / Hr, When the first step of extrusion was completed in the same manner as in Example 1, (3), the temperature of the extruded maltitol magma was 67 ° C., and the water content was 4.
1%.

(4) Aging was carried out in the same manner as in (1) (4) of Example 1, except that the aging conditions were 70 ° C. and 15 minutes, and the second step was completed.

(5) Next, coarse grinding was performed in the same manner as in Example-1.

(6) The product after coarse pulverization was blow-dried at 90 ° C. for 160 minutes in the same manner as in Example-1 (6), and the water content was 0.6.
% Of maltitol-containing nectar crystals having improved physical properties.

[0090]

Embodiment-3

(1) The concentration of the aqueous maltitol solution was 93.0
%, The feed rate was 12 kg / Hr, the sugar composition of the aqueous maltitol solution was 4.0% sorbitol, 87.8% maltitol,
The sugar alcohol having DP ≧ 3 and the maltitol aqueous solution were adjusted so that the temperature before supply was 8.2 ° C. and the temperature of the aqueous maltitol solution in the first zone was 60 ° C.
The same operation as (1) of 1 was performed.

(2) The maltitol aqueous solution in the second zone of the extruder was adjusted to 55 ° C., and the maltitol-containing crystals were adjusted to 12 kg / Hr (50% with respect to the extruded amount). A maltitol magma was formed in the same manner as in -2 (2).

(3) In this embodiment, the zone for cooling and kneading continuously to the second zone is composed of two zones, a third zone and a fourth zone, and the fourth zone is the last zone of the extruder. The maltitol magma in the third zone and the fourth zone was gradually cooled to 38 ° C. and 35 ° C., respectively, and was discharged from a nozzle having 18 3 mm extrusion holes at a speed of about 24 kg / Hr. When the first step of extrusion was completed in the same manner as in Example 1, (3), the temperature of the extruded maltitol magma was 62 ° C, and the water content was 4.
9%.

The resulting maltitol magma had some stickiness on the surface and was plastic, but it was easily handled by bending it by hand several minutes after extrusion.

(4) Aging was carried out in the same manner as (4) of Example 1 except that the aging conditions were 60 ° C. and 30 minutes, and the second step was completed.

(5) Next, coarse pulverization was carried out in the same manner as in Example-1 (5).

(6) The product after the coarse pulverization is initially
Min., And then further dried at 105 ° C. for 100 minutes in the same manner as in Example-1 (6) to obtain maltitol-containing crystals having a moisture content of 0.6% and improved physical properties. .

[0098]

Embodiment-4

(1) The concentration of the aqueous maltitol solution was 89.0
%, The feed rate was 11.4 kg / Hr, the sugar composition of the aqueous maltitol solution was 1.0% sorbitol, 95.2% maltitol.
%, And the same operation as in (1) of Example-1 except that the sugar alcohol with DP ≧ 3 was 3.8%.

(2) A maltitol-containing nectar crystal (water content: 0.5%) having the same composition as that of the maltitol aqueous solution was supplied at a rate of 13.7 kg / Hr (about 54.6% with respect to the extruded amount). Maltitol magma was formed by performing the same operation as in (1) of Example-1.

(3) After performing the same operation as (3) of Example 1, a maltitol magma having a water content of 3.1% at 65 ° C. during extrusion was obtained.

(4) Maltitol magma was aged under the same conditions as (4) of Example-1.

(5) Then, coarse grinding was carried out in the same manner as in Example-1.

(6) The product after the coarse pulverization was dried in the same manner as in (1) of Example 1 to obtain maltitol-containing crystals having a moisture content of 0.5% and improved physical properties.

[0105]

[Comparative example]

A maltitol-containing honey-free crystal obtained after completion of the third step of Example 1 and having improved physical properties in the form of powder after drying, pulverization and classification is defined as the present invention and compared with the present invention. Therefore, a maltitol-containing honey crystal was prepared by the following conventional method and used as a control.

A maltitol aqueous solution having the same sugar composition as in Example 1 was adjusted to a concentration of 88%, placed in an auxiliary crystal can at a temperature of 50 ° C., and the solid content of the maltitol aqueous solution was adjusted to 2%.
After adding 2% by weight of a seed crystal of anhydrous crystalline maltitol and keeping the mixture for 2 hours while stirring slowly, take it out in a vat and let it stand for 4 days to solidify the crystal, then take out the crystallized solid from the vat and cut it The mixture was pulverized with a mold pulverizer and dried to obtain 20 kg of powdery maltitol-containing honey-containing crystals containing anhydrous crystalline maltitol (control product).

Then, the product of the present invention and the control product were compared with a typical scanning electron microscope at a magnification of 200 × and a magnification of 100 ×.
Each was photographed at 0x.

FIG. 1 is an electron micrograph of the product of the present invention.
(a) is a photograph at 200 times magnification, and (b) is a photograph at 1000 times magnification.

FIG. 2 is an electron micrograph of the control, showing (a)
Is a photograph at a magnification of 200 times, and (b) is a photograph at a magnification of 1000 times.

When comparing FIG. 1 with FIG. 2, the product of the present invention
It can be confirmed that the crystal structure is relatively denser than the conventional product.

In addition, 50% of the product of the present invention and the control product were used.
Samples having a particle size range of not less than mesh and not more than 20 mesh were taken out and prepared, and the apparent specific gravity and the oil absorption were measured.

The oil absorption was measured as follows.

Castor oil was added to 15 g of the powder sample and mixed. After 5 minutes, a centrifuge tube covered with a filter cloth (having a hole at the bottom) was used.
And centrifuged at 1300 G for 10 minutes. The weight of the cake remaining on the filter cloth was measured and calculated by the following equation.

Oil absorption (%) = ｛[(cake weight) −1
5] / 15｝ × 100

Table 1 shows the measurement results.

[0117]

[Table 1]

From Table 1, it can be confirmed that the product of the present invention has a higher apparent specific gravity and a lower oil absorption than the control product.

[0119]

【The invention's effect】

As described above, the maltitol-containing crystals having improved physical properties according to the present invention can be observed at a magnification of 1000 times compared to the maltitol-containing crystals obtained by the conventional method. It has a relatively dense crystal structure, a high apparent specific gravity, almost the same as other sugar alcohols such as sorbitol, and low oil absorption.

Therefore, (a) it is possible to use a packaging material or a container for other sugar alcohols without increasing the volume, without using a special packaging material or a packaging container, and for storing and transporting. There is no need for large spaces or vehicles. (b) Since the powder is heavy, scattering of the fine powder hardly occurs and can be used for various applications. (c) Since the crystal structure is dense, the tablet has excellent hardness when directly compressed.

Further, according to the method for producing maltitol-containing honey crystals according to the present invention, maltitol-containing honey crystals having improved physical properties can be produced in a very short time and in a simple process without human labor. As a result, it is possible to largely omit the storage place and the storage container for the work-in-progress, and also to facilitate the automation of the process.

[Brief description of the drawings]

FIG. 1 is a scanning electron micrograph of a powdered maltitol-containing crystal after drying, pulverization and classification according to the present invention, wherein (a) is a photograph at a magnification of 200 times and (b) is a photograph at a magnification of 1000 times. It is a photograph of.

FIG. 2 is a scanning electron micrograph of a conventional powdery maltitol-containing honey crystal, wherein (a) is a photograph at 200 × magnification;
(b) is a photograph at 1000 × magnification.

Continuation of the front page (56) References JP-B 63-2439 (JP, B2) JP-B 1-47-1140 (JP, B2) JP-B 60-3371 (JP, B2) US Patent 3618902 (US, A) New Food Industry, (1989) Vol. 31, p. 28-32 Separate volume Food Chemical (December 20, 1990) p. 171-177 (58) Field surveyed (Int. Cl. ⁷ , DB name) C13K 13/00 C07H 15/04

Claims (5)

(57) [Claims] 1. a) The pulverized and classified product has a crushed and dense crystal structure that can be viewed at a magnification of 1000 times with a scanning electron microscope, and b) 50 mesh after the pulverized and classified product The apparent specific gravity of the nectar crystal powder having a mesh size of not less than 20 meshes is 0.650 to 0.750. C) The oil absorbing property of the nectar crystal powder having a mesh size of 50 to 20 meshes after pulverization and classification is 7.0% to 17%. D) maltitol-containing nectar crystals having a melting point lower than that of maltitol crystals. 2. The maltitol-containing crystals according to claim 1, wherein the solids have a maltitol content of 80 to 98% by weight and the others 0.5 to 15% by weight of sorbitol. Maltitol-containing nectar crystals consisting of -10% by weight of maltotriitol and a sugar alcohol having a degree of polymerization higher than DP3. 3. An aqueous maltitol solution is continuously supplied to an extruder having an elongated cooling and kneading zone, and is cooled and kneaded in the presence of a seed crystal to produce maltitol magma. 3. The maltitol-containing nectar crystal according to any one of claims 1 and 2, which is produced by subjecting the maltitol-containing crystal to extruding. 4. An elongated aqueous solution of maltitol having a concentration of 80 to 98% by weight and a maltitol content in solids of 80 to 99% by weight, comprising a plurality of continuous zones.
It is continuously supplied to the first zone of an extruder having a kneading zone, cooled and kneaded to 50 to 90 ° C, and the maltitol aqueous solution in the second zone reaches 50 to 80 ° C. 3 to 80% by weight of a seed crystal is added or kneaded continuously or intermittently, and then cooled and cooled in a third continuous zone.
The maltitol-containing honey crystal according to claim 1, which is produced by continuously kneading, cooling and kneading to 25 to 60 ° C in the final zone, and then continuously extruding the formed maltitol magma from an extrusion nozzle. . 5. a) A concentration of 80 to 98% by weight and a solid content of 0.5 to 15% by weight of sorbitol, and a maltitol of 80 to 9% by weight.
A maltitol aqueous solution having a composition of 8 to 10% by weight and a sugar alcohol having a molecular weight of maltotriitol and higher than 1.5 (DP ≧ 3) is provided with an elongated cooling / kneading zone comprising a plurality of continuous zones. It is continuously supplied to the first zone of the extruder, cooled and kneaded to 50 to 90 ° C., and the maltitol aqueous solution in the second zone reaches 50 to 80 ° C., and is fed to the second zone at a rate of 3 to 80 to the extruded amount. % By weight of the seed crystal is added or kneaded continuously or intermittently, and further cooled and kneaded in a continuous third zone.
A first step of extruding the formed maltitol magma from an extrusion nozzle after cooling and kneading to a temperature of 15 ° C .;
A second step of aging for ~ 30 minutes, c) then coarsely pulverizing the aged maltitol magma,
The maltitol-containing honey crystal according to claim 1, which is manufactured by sequentially passing through each of a third step of drying, pulverizing and classifying at 80 to 115 ° C for 60 minutes or more.