JP3216968B2 - Method for producing crystalline powdery erythritol composition - Google Patents

Method for producing crystalline powdery erythritol composition

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Publication number
JP3216968B2
JP3216968B2 JP09423795A JP9423795A JP3216968B2 JP 3216968 B2 JP3216968 B2 JP 3216968B2 JP 09423795 A JP09423795 A JP 09423795A JP 9423795 A JP9423795 A JP 9423795A JP 3216968 B2 JP3216968 B2 JP 3216968B2
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Japan
Prior art keywords
erythritol
composition
food
purity
producing
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JP09423795A
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Japanese (ja)
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JPH08266244A (en
Inventor
勇 増山
博明 石塚
親法 高橋
Original Assignee
日研化学株式会社
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Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【産業上の利用分野】本発明は、食品または食品添加物
を含有する結晶粉末性エリスリトール組成物の製造に利
用するものである。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is used for producing a crystalline powdery erythritol composition containing a food or a food additive.

【0002】[0002]

【従来の技術】エリスリトールは分子量122、融点1
19℃の結晶あるいは粉末で、水に溶解し、質の良い甘
味性を有し、砂糖の約80%の甘味度を示す4炭糖の糖
アルコールである。エリスリトールはソルビトール等の
他の糖アルコール類とは違い、小腸から良く吸収される
ため、大腸における浸透圧性の下痢を起こし難い上、非
う蝕原性であり、且つアミノ酸やタンパク質と褐変を起
こさない性質を有する糖質系の素材であり、天然界に、
梨、ブドウ、スイカ、メロンなどの果実類をはじめとし
て、地衣類、キノコ類などに存在し、ワイン、清酒、醤
油などの発酵食品にも含まれており、これまでにも食品
として食経験がある極めて安全性の高い素材である。エ
リスリトールは小腸から良く吸収されるが、生体内で全
く代謝を受けずにそのまま尿中に排泄されるため、有効
エネルギー値は極めて低く、生理的エネルギー値は最大
0.3Kcal/gと報告(日本臨床栄養学会雑誌11(2),13-19,1
990)されている。その質の良い甘味性、非う蝕原性、
超低エネルギー性の性質を利用して、飲料や菓子類をは
じめ広く食品用途に使われており、最近では医薬品添加
物としても使用されている。
2. Description of the Related Art Erythritol has a molecular weight of 122 and a melting point of 1.
It is a 4-carbon sugar alcohol that is a crystal or powder at 19 ° C., soluble in water, has good sweetness, and has a sweetness of about 80% of sugar. Erythritol, unlike other sugar alcohols such as sorbitol, is well absorbed from the small intestine, so it is unlikely to cause osmotic diarrhea in the large intestine, is non-cariogenic, and does not cause browning with amino acids and proteins It is a carbohydrate-based material with properties.
It is found in lichens, mushrooms, and other fruits, such as pears, grapes, watermelons, and melons, and is also included in fermented foods such as wine, sake, and soy sauce. It is an extremely safe material. Erythritol is well absorbed from the small intestine, but it is excreted in urine without any metabolism in the body, so its effective energy value is extremely low and its physiological energy value is maximal.
Reported as 0.3 Kcal / g (Journal of the Japanese Society of Clinical Nutrition 11 (2), 13-19,1
990). Good sweetness, non-cariogenic,
Utilizing its ultra-low energy properties, it is widely used in food applications such as beverages and confectionery, and has recently been used as a pharmaceutical additive.

【0003】エリスリトールは、化学的合成による方法
やある種の酵母菌株を使用した発酵法による製造法が知
られているが(特開昭60−110295号、特開昭6
3−196298号公報参照)、現在行われているエリ
スリトールの商業的生産方法は、ブドウ糖を原料とした
発酵法により行われており、最終製品である結晶粉末は
水溶液から晶析法で製造されている(特開平5−325
70号、特開平6−9455号公報参照)。しかしエリ
スリトール自体、甘味度がショ糖の約80%と低い上、結
晶が溶解する際の吸熱作用により強い冷感を有してい
る。そこで嗜好性の面からも、甘味度を増やしたり冷感
を和らげたりする必要性が生じている。また最近のユー
ザーの嗜好性の多様化から、新しい味覚を持つ素材を提
供する必要性が生じており、エリスリトールをベースに
した新しい素材の開発が望まれている。これまでに主な
ものとして、次に記載のエリスリトール組成物及びその
製造方法が公知となっている。
Erythritol is known to be produced by a chemical synthesis method or a fermentation method using a certain yeast strain (Japanese Patent Application Laid-Open Nos.
The commercial production method of erythritol currently performed is performed by a fermentation method using glucose as a raw material, and a crystal powder as a final product is produced from an aqueous solution by a crystallization method. (Japanese Patent Laid-Open No. 5-325)
No. 70, JP-A-6-9455). However, erythritol itself has a sweetness as low as about 80% of sucrose and has a strong cooling sensation due to an endothermic effect when the crystals are dissolved. Therefore, from the aspect of palatability, there is a need to increase the degree of sweetness and soften the sense of cold. In addition, the recent diversification of user preferences has necessitated the provision of materials having a new taste, and the development of new materials based on erythritol has been desired. So far, the following erythritol compositions and methods for producing the same have been known as main ones.

【0004】(1)特開昭63−304964号、特開
平2−104259号、特開平4−287658号公報
記載の、高甘味度甘味料やショ糖、果糖との組成物。 (2)特開平1−225458号、特開平5−1375
35号公報記載の、エリスリトールに糖又は糖アルコー
ル、場合により微量の寒天を含有させた高濃度の水溶液
を混合して製造される、エリスリトールの微結晶が含有
された液状の流動性を有する組成物。 (3)特開平1−95741号、特開平1−98457
号、特開平1−171455号公報記載の、高甘味度甘
味料をエリスリトール結晶粒子の表面に被覆した組成
物。 (4)特開平1−148173号、特開平1−1714
41号公報記載の、高甘味度甘味料や飲食品用の小量添
加成分を結晶中または聚晶間に含有固定化させた組成
物。 (5)特開平4−335870号公報記載の、マルトデ
キストリンを結合剤とした高甘味度甘味料との水溶液を
スプレードライして、高甘味度甘味料が均一に含まれる
結晶組成物の製造方法。
(1) A composition comprising a high-intensity sweetener, sucrose and fructose described in JP-A-63-304964, JP-A-2-104259 and JP-A-4-287658. (2) JP-A-1-225458, JP-A-5-1375
No. 35, a liquid fluid composition containing erythritol microcrystals, which is produced by mixing a high-concentration aqueous solution containing erythritol with sugar or a sugar alcohol, and in some cases, a trace amount of agar . (3) JP-A-1-95741, JP-A-1-98457
, A composition in which a high-intensity sweetener is coated on the surface of erythritol crystal particles, described in JP-A-1-171455. (4) JP-A-1-148173, JP-A-1-17114
No. 41, a composition in which a high-intensity sweetener or a small amount of an additive for food or drink is contained and immobilized in crystals or between crystals. (5) A method for producing a crystalline composition containing a high-intensity sweetener uniformly by spray-drying an aqueous solution of a high-intensity sweetener using maltodextrin as a binder described in JP-A-4-335870. .

【0005】しかしながら、(1)に記載の組成物は、
味覚の改善等を目的としてエリスリトール粉末と他の甘
味料粉末とを一定の比率で単純に混合しただけの組成物
であり、甘味料の種類や混合比率によっては均一性に問
題が残る。(2)に記載のものは、液状流動性の組成物
及びその製造法であって、本発明の製造方法とは異なっ
ており、用途もフォンダントに限定されている。(3)
に記載の方法は、エリスリトール結晶の表面を高甘味度
甘味料で被覆するもので、結晶が擦れたりすると被覆物
が剥がれ易い欠点を有している。剥がれた場合、組成物
が均一に分布存在できなくなる。成分がばらついた組成
物では味覚に悪影響を与える。(4)に記載の方法で製
造された組成物は、甘味成分等を結晶中または聚晶間に
固定したものであり安定な組成物が得られるが、このも
のは甘味成分等の含有量が極めて少なくなるという欠点
を有する。更に、この組成物は晶析法で製造されるもの
であるため、回収率の低下によるコストへの影響は免れ
ず、好ましい方法とは言えない。(5)に記載の方法に
よると、均一性と回収率が高く保持される利点がある
が、スプレードライ法であるため、ランニングコストや
設備費が高いなど、コストの面で好ましくない。
[0005] However, the composition described in (1)
It is a composition in which erythritol powder and other sweetener powder are simply mixed at a fixed ratio for the purpose of improving taste, etc., and there remains a problem in uniformity depending on the type and mixing ratio of the sweetener. The composition described in (2) is a liquid fluid composition and a method for producing the composition, which is different from the production method of the present invention, and the use is limited to fondant. (3)
The method described in (1) involves coating the surface of erythritol crystals with a sweetener having a high degree of sweetness, and has the disadvantage that the coating is easily peeled off when the crystals are rubbed. When peeled off, the composition cannot be distributed uniformly. In a composition in which the components vary, the taste is adversely affected. The composition produced by the method described in (4) is a composition in which a sweet component or the like is fixed in the crystal or between the crystals, and a stable composition can be obtained. It has the disadvantage of being extremely low. Further, since this composition is produced by a crystallization method, the influence on the cost due to the decrease in the recovery rate cannot be avoided, and it cannot be said that this is a preferable method. According to the method described in (5), there is an advantage that the uniformity and the recovery rate are kept high. However, since the method is a spray drying method, it is not preferable in terms of cost such as high running cost and equipment cost.

【0006】この様に、食品成分との結晶粉末性エリス
リトール組成物を製造する場合、味覚に悪影響を与えな
いためにエリスリトールと組成物成分とが均一に分布し
てなる組成物を、低コストで製造できる方法が望まれ
る。粉末と粉末とを単に混合するだけのものでは均一性
に問題が残る。特に高甘味度甘味料などでは、組成物が
不均一に分布すると、甘味の強い部分と弱い部分が生じ
るなど、味覚上好ましくない。また、これまでに公知の
エリスリトール組成物は、殆どのものが甘味料との組成
物であり、着色料や食物繊維をはじめとした、他の食品
成分との組成物の報告例は見られていない。
As described above, in the case of producing a crystalline powdered erythritol composition with a food component, a composition in which erythritol and the composition component are uniformly distributed in order to avoid adversely affecting the taste can be produced at low cost. A method that can be manufactured is desired. The mere mixing of the powder and the powder leaves a problem in uniformity. In particular, in the case of a high-intensity sweetener or the like, when the composition is unevenly distributed, a portion having a strong sweetness and a portion having a weak sweetness are generated, which is not preferable in taste. In addition, most of the known erythritol compositions are compositions with sweeteners, and reports of compositions with other food ingredients such as coloring agents and dietary fiber have been seen. Absent.

【0007】[0007]

【発明が解決しようとする課題】本発明の課題は、従来
技術の上記欠点を改良した、即ち低コストで且つ簡便な
方法にて、均一性の高いエリスリトール組成物を製造す
る方法を見出すことである。
An object of the present invention is to find a method for improving the above-mentioned disadvantages of the prior art, that is, a method for producing a highly uniform erythritol composition in a low-cost and simple manner. is there.

【0008】[0008]

【課題を解決するための手段】本発明者は、鋭意研究を
重ねた結果、練合法を用いることによって本課題を解決
することができることを見いだした。すなわち本発明
は、練合法により、食品及び食品添加物等の食品成分を
均一に含有する結晶粉末性エリスリトール組成物を製造
する方法に関するものであり、更に詳しくは、高純度エ
リスリトール水溶液に食品または食品添加物を添加して
得られるエリスリトール含有溶液、又は高純度エリスリ
トールの結晶または粉末の加熱溶融液に食品または食品
添加物を添加してなる溶解液に、必要に応じて種晶を添
加して練合し、場合により得られた固化物を粉砕するこ
とを特徴とする結晶粉末性エリスリトール組成物の製造
方法である。尚、本発明では当該溶液を練合する際、温
度や組成物の構成によってはエリスリトールの結晶が析
出している場合があるが、結晶の析出量が少ない場合に
はそのまま練合しても何等差し支えない。
Means for Solving the Problems As a result of intensive studies, the present inventors have found that this problem can be solved by using a kneading method. That is, the present invention relates to a method for producing a crystalline powdery erythritol composition uniformly containing food ingredients such as foods and food additives by a kneading method, and more specifically, to a high-purity erythritol aqueous solution containing a food or food. Erythritol- containing solution obtained by adding an additive, or a solution obtained by adding food or a food additive to a heated melt of a high-purity erythritol crystal or powder, and adding seed crystals as needed, kneading. A method for producing a crystalline powdery erythritol composition, which comprises pulverizing a solidified product obtained in some cases. In the present invention, when kneading the solution , depending on the temperature and the composition of the composition, erythritol crystals may be precipitated, but if the amount of precipitated crystals is small, it may be kneaded as it is. No problem.

【0009】本発明で使用されるエリスリトールは、通
常、エリスリトール生産菌を使用した発酵法により製造
されたものが使用されるがそれ以外の化学的合成法、ま
たはその他の方法により製造されたものでも使用でき
る。練合を行う機械装置は、食品または食品添加物を添
加してなるエリスリトール含有溶液や結晶が一部析出し
たスラリー液の粘度が低いので、特別な練合装置を必要
とせず、加温、冷却、保温、攪拌混合ができればどの様
な装置を用いてもよい。一軸及び二軸型押出機(エクス
トルーダー)は温度調節がしやすい上、練合力が強いた
め、本発明の実施に特に好適である。この場合、製造条
件が適切であれば排出口からエリスリトール組成物を結
晶性粉末として得ることができる。
Erythritol used in the present invention is usually produced by fermentation using erythritol-producing bacteria, but may be produced by other chemical synthesis methods or other methods. Can be used. The kneading machine does not require a special kneading device because the viscosity of the erythritol- containing solution to which food or food additives are added or the slurry liquid in which crystals are partially deposited is low. Any device may be used as long as it can keep the temperature and stir and mix. Single-screw and twin-screw extruders (extruders) are particularly suitable for the practice of the present invention because they can easily control the temperature and have a strong kneading force. In this case, if the production conditions are appropriate, the erythritol composition can be obtained as a crystalline powder from the outlet.

【0010】本エリスリトール組成物を製造する際の、
原料として使用する高純度エリスリトールは、固形分あ
たりの純度が90%以上、好ましくは95%以上のもの
が使用される。また、不純物として含まれるグリセリン
含量は1%以下が好ましく、0.5%以下がより好まし
い。グリセリン含量が1%を越えると、組成物の結晶が
べとついたり、吸湿性が高くなるなど製品として好まし
くない。また、高純度エリスリトールの形態は結晶また
は粉末状でも良く、クロマト分離液の様な水溶液状態で
も良い。結晶または粉末状のエリスリトールを使用する
場合には、食品または食品添加物と一緒に水または温湯
に溶解し、所定の水溶液濃度まで濃縮後、練合を行う。
水溶液状のエリスリトールを使用する場合には、これに
食品または食品添加物を添加し、必要により加温溶解
後、所定の水溶液濃度まで濃縮して練合を行う。練合の
際のエリスリトール含有高濃度水溶液の濃度は通常80
重量%以上、好ましくは90重量%以上、さらに好まし
くは95重量%以上である。80%未満の場合、組成物
の成分によっては結晶化が充分に進まず好ましい結晶性
粉末が得られない場合がある。またエリスリトール含有
高濃度水溶液の濃度が90%未満で練合して製造した組
成物は、場合により湿っているので乾燥する必要があ
る。乾燥機は特別な装置を必要とせず、一般的な熱風乾
燥機などを使用すれば良い。本練合の際には必ずしも水
溶液である必要はなく、多量でなければ一部結晶が析出
しているスラリー液でも何等差し支えない。また、本発
明では、高純度エリスリトールの結晶または粉末を加熱
溶解した溶融液に、食品や食品添加物を加えて均一に溶
解させ、その後加熱を止め必要により種晶を添加して練
合を行って、結晶粉末性のエリスリトール組成物を製造
することもできる。
In producing the erythritol composition,
The high-purity erythritol used as a raw material has a purity per solid content of 90% or more, preferably 95% or more. Further, the glycerin content contained as an impurity is preferably 1% or less, more preferably 0.5% or less. If the glycerin content exceeds 1%, the composition is not preferred as a product such as sticky crystals and increased hygroscopicity. The high-purity erythritol may be in the form of crystals or powder, or may be in the form of an aqueous solution such as a chromatographic separation liquid. When erythritol in the form of crystals or powder is used, it is dissolved in water or hot water together with a food or food additive, concentrated to a predetermined aqueous solution concentration, and then kneaded.
When erythritol in the form of an aqueous solution is used, a food or a food additive is added thereto, and after heating and dissolving as necessary, the mixture is concentrated to a predetermined aqueous solution concentration and kneaded. The concentration of the erythritol-containing high concentration aqueous solution during kneading is usually 80
% By weight, preferably 90% by weight or more, more preferably 95% by weight or more. If it is less than 80%, crystallization may not proceed sufficiently depending on the components of the composition, and a preferable crystalline powder may not be obtained. Further, a composition produced by kneading the erythritol-containing high-concentration aqueous solution at a concentration of less than 90% may be wet in some cases and must be dried. The dryer does not require a special device, and a general hot-air dryer may be used. At the time of the main kneading, it is not always necessary to use an aqueous solution. If the amount is not large, a slurry liquid in which some crystals are precipitated may be used. In addition, in the present invention, foods and food additives are added to a melt obtained by heating and dissolving high-purity erythritol crystals or powder, and the mixture is uniformly dissolved. Thus, a crystalline powdery erythritol composition can be produced.

【0011】組成物の製造の際、種晶は添加しなくても
構わないが、添加する場合には小量で良く、通常0.1
〜5%が添加される。種晶としてはエリスリトールだけ
でも良いが、通常は、得られる組成物と同じ組成比の種
晶混合物、または得られた組成物をそのまま種晶として
用いる。練合開始時の温度は、80℃〜150℃以下が
好ましいが、さらに好ましくは85℃〜140℃以下で
ある。80℃未満では練合開始時にエリスリトールの結
晶がたくさん析出する場合があり、均一な組成物の製造
が困難となる。また150℃を超えると着色の原因にな
る。本組成物を製造する場合、食品や食品添加物は任意
の割合で添加することが可能であるが、通常はエリスリ
トール100部に対して0.05部〜500部、好まし
くは0.05部〜200部、特に好ましくは0.05部〜
100部が添加される。0.05部未満では、組成物と
した食品成分の効果が発揮され難く、500部を超える
と組成物が結晶し難くなる。一般に高甘味度甘味料や色
素等の添加量は少なく、糖類や糖アルコール、食物繊維
等の添加量は多くなる。また添加する食品や食品添加物
は通常1種類であるが、必要により数種類を同時に添加
してもよい。
In the production of the composition, the seed crystal may not be added, but when the seed crystal is added, a small amount may be used, usually 0.1.
~ 5% is added. Erythritol alone may be used as the seed crystal, but usually, a seed crystal mixture having the same composition ratio as the obtained composition or the obtained composition is used as the seed crystal as it is. The temperature at the start of kneading is preferably from 80C to 150C, more preferably from 85C to 140C. If the temperature is lower than 80 ° C., a large number of erythritol crystals may precipitate at the start of kneading, and it becomes difficult to produce a uniform composition. On the other hand, if the temperature exceeds 150 ° C., coloring may be caused. When producing the present composition, foods and food additives can be added at any ratio, but usually 0.05 to 500 parts, preferably 0.05 to 500 parts per 100 parts of erythritol. 200 parts, particularly preferably 0.05 part to
100 parts are added. If the amount is less than 0.05 part, the effect of the food ingredient as the composition is difficult to exert, and if it exceeds 500 parts, the composition is difficult to crystallize. Generally, the amount of the high-intensity sweetener, the coloring agent, etc. is small, and the amount of the saccharides, sugar alcohols, dietary fiber, etc. is large. In addition, the food or food additive to be added is usually one kind, but if necessary, several kinds may be added at the same time.

【0012】本発明で使用される食品または食品添加物
は、通常の食品や、食品添加物であれば特に制限はない
が、糖類、糖アルコール類、食物繊維等、一般に大量に
添加して使用されるものは、常温、常圧で固体又は結晶
性粉末であるものが好ましい。具体的には糖類として、
グルコース、フラクトース、キシロース、シュークロー
ス、マルトース、ラクトース、ラクチュロース、異性化
糖等の一般的糖類、フラクトオリゴ糖、マルトオリゴ
糖、イソマルトオリゴ糖、ガラクトオリゴ糖等のオリゴ
糖、カップリングシュガー、パラチノース等の砂糖の誘
導体、ソルビトール、マルチトール、キシリトール、ラ
クチトール、マンニトール、パラチニット、還元澱粉糖
化物等の糖アルコールがあげられる。そして高甘味度甘
味料として、ステビオシド、グリチルリチン、ソーマチ
ン、モネリン等の非糖質天然甘味料、アスパルテーム、
アリテーム等のアミノ酸系甘味料、サッカリン、チク
ロ、アセスルファムK,シュクラロース、ズルチン等の
合成甘味料があげられる。また酸味料として、クエン
酸、リンゴ酸、コハク酸、酒石酸、フマル酸、乳酸、グ
ルコン酸、グルコノデルタラクトン等があげられ、ビタ
ミンとして、ビタミンA、β-カロチン、ビタミンB1、
B2、B6、B12、ナイアシン、ニコチン酸、ニコチン
酸アミド、ビタミンC、D、E、パントテン酸、ビオチ
ン、葉酸、リポ酸等があげられる。更に着色料として、
カラメル、アナトー色素(アルカリ塩)、紅麹色素、コ
チニール色素、クチナシ色素、紅花色素、赤キャベツ色
素、アカネ色素、アルカネット色素、カカオ色素、コー
ン色素、コーリャン色素、スオウ色素、ハイビスカス色
素、ビートレッド、ブドウ果皮色素、ラック色素、イモ
カロチン、クサギ青色素、タマリンド色素、チコリ色
素、海苔色素、紫コーン色素、紫ヤマイモ色素等があげ
られ、アラビアガム、トラガントガム、ポリデキストロ
ース、グアーガム、グアーガム水解物、ローカストビー
ンガム、ペクチン、カードラン、寒天、キチン、キトサ
ン等の食物繊維及び着香料等が含まれる。
The food or food additive used in the present invention is not particularly limited as long as it is a normal food or a food additive, but is generally used in a large amount such as sugars, sugar alcohols, and dietary fiber. What is performed is a solid or a crystalline powder at normal temperature and normal pressure. Specifically, as sugars,
Common sugars such as glucose, fructose, xylose, sucrose, maltose, lactose, lactulose, isomerized sugar, fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, oligosaccharides such as galactooligosaccharides, coupling sugars and sugars such as palatinose Derivatives, sugar alcohols such as sorbitol, maltitol, xylitol, lactitol, mannitol, palatinit, and reduced starch saccharified products. And as high-sweetness sweeteners, non-saccharide natural sweeteners such as stevioside, glycyrrhizin, thaumatin, monellin, aspartame,
Amino acid-based sweeteners such as alitame, and synthetic sweeteners such as saccharin, cyclamate, acesulfame K, sucralose, and durutin. Examples of the acidulant include citric acid, malic acid, succinic acid, tartaric acid, fumaric acid, lactic acid, gluconic acid, glucono delta lactone, and the like. As vitamins, vitamin A, β-carotene, vitamin B1,
B2, B6, B12, niacin, nicotinic acid, nicotinamide, vitamins C, D, E, pantothenic acid, biotin, folic acid, lipoic acid and the like. As a coloring agent,
Caramel, annatto pigment (alkali salt), red yeast rice pigment, cochineal pigment, gardenia pigment, safflower pigment, red cabbage pigment, madder pigment, alkanet pigment, cacao pigment, corn pigment, kolyang pigment, suo pigment, hibiscus pigment, beet red , Grape skin pigments, lac pigments, imocarotene, squirrel blue pigments, tamarind pigments, chicory pigments, laver pigments, purple corn pigments, purple yam pigments, etc., gum arabic, tragacanth gum, polydextrose, guar gum, guar gum hydrolyzate, It includes dietary fiber such as locust bean gum, pectin, curdlan, agar, chitin, chitosan, and flavors.

【0013】本発明により得られた結晶粉末性エリスリ
トール組成物は、試験例1及び2に示した通り、吸湿性
を有する食品及び食品添加物の吸湿性を低下させたり、
エリスリトールの冷感を緩和することができる。また、
試験例3に示した様に、組成物中の成分が均一に存在し
ており、ばらつきが原因で生じる味覚上の問題は発生し
難い。練合法により結晶粉末を製造する方法自体は新し
い方法ではないが、結晶粉末性のエリスリトール組成物
を製造する方法としては、これまでに実施の報告が無い
全く新しい方法である。晶析法やスプレードライ法など
の従来の技術に比べて操作が簡便であり、且つ低コスト
に結晶粉末性の組成物を製造することができ、しかも、
着色料や食物繊維等をはじめとした組成物の製造が可能
であるなど、産業上非常に有用な方法である。
As shown in Test Examples 1 and 2, the crystalline powdered erythritol composition obtained according to the present invention can reduce the hygroscopicity of foods and food additives having hygroscopicity,
The sensation of erythritol can be alleviated. Also,
As shown in Test Example 3, the components in the composition are uniformly present, and the taste problem caused by the variation hardly occurs. Although the method of producing crystal powder by the kneading method itself is not a new method, the method of producing an erythritol composition of crystalline powder is a completely new method that has not been reported so far. The operation is simpler than conventional techniques such as crystallization and spray-drying, and a crystalline powdery composition can be produced at low cost.
This is a very industrially useful method, for example, a composition such as a coloring agent or dietary fiber can be produced.

【0014】[0014]

【実施例】つぎに本発明の実施例を示して更に具体的に
説明するが、本発明は実施例により限定されるものでは
ない。 実施例1 純度95%のエリスリトール結晶2kgと、グラニュー糖2kg
を4Lの温湯に溶解後浴温125℃で減圧濃縮し、濃度98
%、液温112℃の熱水溶液を得、卓上型バッチニーダー
(入江商会)に移し、エリスリトールとシュークロース
の混合種晶(1:1)200gを添加して、90rpmで攪拌練合を
行う。温度が60℃になるまで練合後、ステンレス製トレ
ーに移して室温で一夜放置する。得られた固形物を粉砕
機で粉砕して、グラニュー糖含有の結晶粉末性エリスリ
トール組成物3.86kgを得た。
EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples. Example 1 2 kg of erythritol crystals of 95% purity and 2 kg of granulated sugar
Was dissolved in 4 L of hot water and concentrated under reduced pressure at a bath temperature of 125 ° C to a concentration of 98.
%, A hot aqueous solution having a liquid temperature of 112 ° C. was transferred to a table-top batch kneader (Irie Shokai), and 200 g of a mixed seed (1: 1) of erythritol and sucrose was added, followed by stirring and kneading at 90 rpm. After kneading until the temperature reaches 60 ° C., transfer to a stainless steel tray and leave at room temperature overnight. The obtained solid was crushed with a crusher to obtain 3.86 kg of a crystalline powdery erythritol composition containing granulated sugar.

【0015】実施例2 純度94%のエリスリトール結晶5kgと、ステビオシド粉
末50gを4Lの温湯に溶解後、浴温120℃で減圧濃縮し、濃
度90%、液温98℃の熱水溶液を得、製菓用ミキサー(ア
イコーミキサー・愛工舎製)に移し、エリスリトールの
種晶50gを添加して、180rpmで攪拌練合を行う。温度が
室温に下がるまで攪拌練合を継続した後、得られた結晶
状粉末を熱風乾燥機にて乾燥し、ステビオシド含有の結
晶粉末性エリスリトール組成物4.93kgを得た。
Example 2 5 kg of erythritol crystals having a purity of 94% and 50 g of stevioside powder were dissolved in 4 L of hot water and concentrated under reduced pressure at a bath temperature of 120 ° C. to obtain a hot aqueous solution having a concentration of 90% and a liquid temperature of 98 ° C. The mixture is transferred to a mixer (Aiko mixer, manufactured by Aikosha), 50 g of erythritol seed crystals are added, and the mixture is stirred and kneaded at 180 rpm. After the stirring and kneading were continued until the temperature dropped to room temperature, the obtained crystalline powder was dried with a hot air drier to obtain 4.93 kg of a crystalline powdery erythritol composition containing stevioside.

【0016】実施例3 純度98%のエリスリトール結晶4kgと、フラクトオリゴ
糖粉末(明治製菓製)1Kgを4Lの温湯に溶解後、浴温125
℃で減圧濃縮し、濃度96%、液温110℃の熱水溶液を
得、卓上型バッチニーダーに移し、同じ割合の混合種晶
20gを添加して、90rpmの速度で攪拌練合を行う。温度が
60℃に下がるまで攪拌練合を継続した後、ステンレス製
のトレーに移し、一夜室温に放置する。得られた固化物
を粉砕して、フラクトオリゴ糖を含有する結晶粉末性エ
リスリトール組成物4.84kgを得た。
Example 3 4 kg of erythritol crystals having a purity of 98% and 1 kg of fructooligosaccharide powder (manufactured by Meiji Seika) were dissolved in 4 L of hot water, and the bath temperature was 125
Concentrate under reduced pressure at ℃ to obtain a hot aqueous solution with a concentration of 96% and a liquid temperature of 110 ℃. Transfer to a tabletop batch kneader and mix the same proportion of mixed seed crystals.
20 g is added and the mixture is stirred and kneaded at a speed of 90 rpm. temperature
After the stirring and kneading are continued until the temperature drops to 60 ° C., the mixture is transferred to a stainless steel tray and left overnight at room temperature. The obtained solid was pulverized to obtain 4.84 kg of a crystalline powdery erythritol composition containing fructooligosaccharide.

【0017】実施例4 純度98%のエリスリトール結晶3kgと、純度97%のソル
ビトール粉末2kgを4Lの温湯に溶解後、浴温125℃で減圧
濃縮し、濃度96%、液温108℃の熱水溶液を得、卓上型
バッチニーダーに移し、同じ割合の混合種晶150gを添加
して90rpmの速度で攪拌練合を行う。温度が60℃に下が
るまで攪拌練合を継続した後、ステンレス製トレーに移
して一夜放置する。得られた固化物を粉砕して、ソルビ
トール含有結晶粉末性エリスリトール組成物4.88kgを得
た。
Example 4 3 kg of erythritol crystals having a purity of 98% and 2 kg of sorbitol powder having a purity of 97% were dissolved in 4 L of hot water and concentrated under reduced pressure at a bath temperature of 125 ° C. to give a hot aqueous solution having a concentration of 96% and a liquid temperature of 108 ° C. Is transferred to a table-top batch kneader, 150 g of mixed seed crystals in the same ratio is added, and the mixture is stirred and kneaded at a speed of 90 rpm. After the stirring and kneading are continued until the temperature drops to 60 ° C., the mixture is transferred to a stainless steel tray and left overnight. The obtained solid was pulverized to obtain 4.88 kg of a crystalline powdery erythritol composition containing sorbitol.

【0018】実施例5 純度98%のエリスリトール結晶2kgと、純度93.5%のマ
ルチトール粉末2kgを4Lの温湯に溶解後、浴温125℃で減
圧濃縮し、濃度96%、液温108℃の熱水溶液を得、卓上
型バッチニーダーに移し、同じ割合の混合種晶200gを添
加して90rpmの速度で攪拌練合を行う。温度が60℃に下
がるまで攪拌練合を継続した後、ステンレス製トレーに
移して一夜放置する。得られた固化物を粉砕して、マル
チトール含有の結晶粉末性エリスリトール組成物3.68kg
を得た。
Example 5 2 kg of erythritol crystals having a purity of 98% and 2 kg of maltitol powder having a purity of 93.5% were dissolved in 4 L of hot water, concentrated under reduced pressure at a bath temperature of 125 ° C., and heated at a concentration of 96% and a liquid temperature of 108 ° C. An aqueous solution is obtained, transferred to a table-top batch kneader, and 200 g of mixed seed crystals in the same ratio is added, followed by stirring and kneading at a speed of 90 rpm. After the stirring and kneading are continued until the temperature drops to 60 ° C., the mixture is transferred to a stainless steel tray and left overnight. The obtained solidified product is pulverized, and maltitol-containing crystalline powdery erythritol composition 3.68 kg
I got

【0019】実施例6 純度98%のエリスリトール結晶4.75kgと、食添クエン酸
粉末0.25kgを4Lの温湯に溶解後、浴温125℃で減圧濃縮
し、濃度96%、液温106℃の熱水溶液を得、卓上型バッ
チニーダーに移し、同じ割合の混合種晶50gを添加して9
0rpmの速度で攪拌練合を行う。室温に下がるまで攪拌練
合を継続してクエン酸含有結晶粉末性エリスリトール組
成物4.73kgを得た。
Example 6 4.75 kg of erythritol crystals having a purity of 98% and 0.25 kg of a food citric acid powder were dissolved in 4 L of hot water, concentrated under reduced pressure at a bath temperature of 125 ° C., and heated at a concentration of 96% and a liquid temperature of 106 ° C. An aqueous solution was obtained, transferred to a table-top batch kneader, and mixed seed crystals (50 g) of the same ratio were added to 9
The stirring and kneading are performed at a speed of 0 rpm. Stirring and kneading were continued until the temperature dropped to room temperature to obtain 4.73 kg of a crystalline powdery erythritol composition containing citric acid.

【0020】実施例7 純度98%のエリスリトール結晶4.6kgと、ビタミンC0.4
kgを4Lの温湯に溶解後、浴温105℃で減圧濃縮し、濃度9
0%、液温98℃の熱水溶液を得、製菓用ミキサーに移
し、同じ割合の混合種晶150gを添加して180rpmの速度で
攪拌練合を行い、温度が室温に下がるまで攪拌練合を継
続する。得られた結晶状粉末を熱風乾燥機にて乾燥し
て、ビタミンCを含有した結晶粉末性エリスリトール組
成物4.88kgを得た。
Example 7 4.6 kg of erythritol crystals having a purity of 98% and vitamin C 0.4
After dissolving kg in 4 L of hot water, the solution was concentrated under reduced pressure at a bath temperature of 105 ° C to a concentration of 9
A hot aqueous solution of 0% at a liquid temperature of 98 ° C. was obtained, transferred to a confectionery mixer, mixed with 150 g of mixed seed crystals at the same ratio, and stirred and kneaded at a speed of 180 rpm, and stirred and kneaded until the temperature dropped to room temperature. continue. The obtained crystalline powder was dried with a hot air drier to obtain 4.88 kg of a crystalline powdery erythritol composition containing vitamin C.

【0021】実施例8 純度98%のエリスリトール結晶5kgと、カカオ色素粉末5
gを4Lの温湯に溶解後、浴温105℃で減圧濃縮し、濃度85
%、液温90℃の熱水溶液を得、製菓用ミキサーに移し、
エリスリトール種晶50gを添加して、180rpmの速度で攪
拌練合を行い、温度が室温に下がるまで攪拌練合を継続
する。得られた結晶状粉末を熱風乾燥機にて乾燥して、
カカオ色素を含有した結晶粉末性エリスリトール組成物
4.92kgを得た。
Example 8 5 kg of erythritol crystals having a purity of 98% and cocoa pigment powder 5
g in 4 L of hot water, and then concentrated under reduced pressure at a bath temperature of 105 ° C.
%, A hot aqueous solution with a liquid temperature of 90 ° C is transferred to a confectionery mixer,
50 g of erythritol seed crystals are added, and the mixture is stirred and kneaded at a speed of 180 rpm, and the stirring and kneading is continued until the temperature falls to room temperature. The obtained crystalline powder is dried with a hot air drier,
Crystalline powdered erythritol composition containing cocoa pigment
4.92 kg was obtained.

【0022】実施例9 純度98%のエリスリトール結晶5kgと、ステビオシド粉
末50g及びカカオ色素粉末5gを4Lの温湯に溶解後、浴温1
05℃で減圧濃縮し、濃度90%、液温98℃の熱水溶液を
得、製菓用ミキサーに移し、180rpmの速度で攪拌練合を
行い、温度が室温に下がるまで攪拌練合を継続する。得
られた結晶状粉末を乾燥して、ステビオシドとカカオ色
素を含有した結晶粉末性エリスリトール組成物4.89kgを
得た。
Example 9 5 kg of erythritol crystals of 98% purity, 50 g of stevioside powder and 5 g of cocoa pigment powder were dissolved in 4 L of hot water, and the bath temperature was 1
The solution is concentrated under reduced pressure at 05 ° C. to obtain a hot aqueous solution having a concentration of 90% and a liquid temperature of 98 ° C., transferred to a confectionery mixer, and kneaded with stirring at a speed of 180 rpm. The stirring and kneading are continued until the temperature falls to room temperature. The obtained crystalline powder was dried to obtain 4.89 kg of a crystalline powdery erythritol composition containing stevioside and a cocoa dye.

【0023】実施例10 純度98%のエリスリトール結晶4kg、パラチニット粉末
(三井製糖製)1kg、リンゴ酸粉末0.1kg及びビタミンB
1硝酸塩50gを4Lの温湯に溶解後、浴温115℃で減圧濃縮
し、濃度94%、液温100℃の熱水溶液を得、製菓用ミキ
サーに移し、エリスリトールとパラチニットの混合種晶
(4:1)150gを添加して180rpmの速度で攪拌練合を行
う。温度が50℃に下がるまで攪拌練合を継続した後、ス
テンレス製トレーに移して一夜放置する。得られた固化
物を粉砕して、パラチニット、リンゴ酸、ビタミンB1
硝酸塩を含有した結晶粉末性エリスリトール組成物4.88
kgを得た。
Example 10 4 kg of erythritol crystals having a purity of 98%, 1 kg of palatinit powder (manufactured by Mitsui Sugar), 0.1 kg of malic acid powder and vitamin B
After dissolving 50 g of mononitrate in 4 L of hot water, the solution was concentrated under reduced pressure at a bath temperature of 115 ° C. to obtain a hot aqueous solution having a concentration of 94% and a liquid temperature of 100 ° C., transferred to a confectionery mixer, and mixed seed crystals of erythritol and palatinit (4: 1) Add 150g and knead with stirring at a speed of 180rpm. After the stirring and kneading are continued until the temperature drops to 50 ° C., the mixture is transferred to a stainless steel tray and left overnight. The obtained solid is pulverized to obtain palatinit, malic acid, vitamin B1.
Crystalline powdered erythritol composition containing nitrate 4.88
kg gained.

【0024】実施例11 140℃に加熱した卓上型バッチニーダーに、純度98%の
エリスリトール結晶2kgを添加して攪拌下に溶融する。
この中にポリデキストロース粉末2kgを添加して、加熱
下に攪拌を続けて溶解する。ポリデキストロースが溶解
後直ちに加熱を止め、エリスリトール種晶50gを添加し
て90rpmで練合を行う。次第に結晶が生成するが温度が8
0℃に下がるまで練合を継続し、ステンレス製トレーに
移して一夜放置した後、得られた固化物を粉砕機にて粉
砕して、ポリデキストロース含有の結晶粉末性エリスリ
トール組成物4.83kgを得た。
Example 11 To a table-top batch kneader heated to 140 ° C., 2 kg of erythritol crystal having a purity of 98% was added and melted with stirring.
2 kg of polydextrose powder is added to the mixture, and the mixture is dissolved by heating while stirring. Immediately after the polydextrose is dissolved, the heating is stopped, 50 g of erythritol seed crystals are added, and kneading is performed at 90 rpm. Crystals gradually form, but the temperature is 8
The kneading was continued until the temperature dropped to 0 ° C., transferred to a stainless steel tray and left overnight, and the obtained solid was pulverized with a pulverizer to obtain 4.83 kg of a polydextrose-containing crystalline powdery erythritol composition. Was.

【0025】試験例1 実施例11で調製した、ポリデキストロース含有結晶粉
末性エリスリトール組成物および対照としてエリスリト
ール結晶とポリデキストロース粉末とを混合しただけの
単純混合物(組成比は実施例11と同じ)の吸湿性試験
を相対湿度80%の条件下で10日間保存した試料の肉眼観
察を行うことにより実施した。その結果を、表1に示し
た。
Test Example 1 The polydextrose-containing crystalline powdered erythritol composition prepared in Example 11 and, as a control, a simple mixture of erythritol crystal and polydextrose powder simply mixed (composition ratio is the same as in Example 11) The hygroscopicity test was performed by visually observing a sample stored for 10 days at a relative humidity of 80%. The results are shown in Table 1.

【0026】[0026]

【表1】 [Table 1]

【0027】表1より、本発明で調製した練合組成物
は、単純混合物に比べ、吸湿性は格段に低く、練合した
ことでポリデキストロースの吸湿性を著しく低下させる
ことが分かる。
From Table 1, it can be seen that the kneaded composition prepared according to the present invention has a much lower hygroscopicity than the simple mixture, and the kneaded composition significantly reduces the hygroscopicity of polydextrose.

【0028】試験例2 実施例1で製造した、グラニュー糖含有エリスリトール
組成物および対照として純度95%のエリスリトール結晶
とグラニュー糖結晶とを混合しただけの単純混合物(組
成比は実施例1と同じ)をドーナッツにまぶし、パネラ
ー10人による試食を行い、組成物の冷感を官能評価し
た。その結果を表2に示した。
Test Example 2 A simple mixture in which erythritol composition containing granulated sugar prepared in Example 1 and erythritol crystal having a purity of 95% as control and granulated sugar crystal were simply mixed (composition ratio is the same as in Example 1) Was sprinkled on doughnuts, tasted by 10 panelists, and sensory evaluated the cooling sensation of the composition. The results are shown in Table 2.

【0029】[0029]

【表2】 [Table 2]

【0030】表2より、本発明で製造した練合組成物は
単純混合物に比べて、冷感を感じないと答えたパネラー
が多く、練合法で組成物にしたことで、エリスリトール
の冷感が低下されることが分かる。
As can be seen from Table 2, many panelists answered that the kneaded composition produced according to the present invention did not feel a cooling sensation as compared with the simple mixture. It can be seen that it is lowered.

【0031】試験例3 実施例6で製造したクエン酸含有の結晶粉末性エリスリ
トール組成物の5ヶ所からサンプリング(A〜E)し
て、高速液体クロマトグラフィー(カラム:バイオラッ
ド製、アミネックスHPX87H,移動相:0.01N硫酸,移動速
度:0.6ml/分,検出器:RI)によりそれぞれの成分含量を
分析した。その結果を表3に示したが、ばらつきは殆ど
無く均一性が高く保たれていた。
Test Example 3 Samples (A to E) of citric acid-containing crystalline powdery erythritol composition containing citric acid produced in Example 6 were subjected to high performance liquid chromatography (column: Bio-Rad, Aminex HPX87H, migration). Phase: 0.01 N sulfuric acid, transfer rate: 0.6 ml / min, detector: RI), the content of each component was analyzed. The results are shown in Table 3, which showed that there was almost no variation and the uniformity was kept high.

【0032】[0032]

【表3】 [Table 3]

【0033】[0033]

【発明の効果】本発明は、食品又は食品添加物を含むエ
リスリトールの高濃度水溶液や溶融液を、練合法により
結晶粉末性組成物にするものであり、従来の方法である
晶析法やスプレードライ法に比べ、収率の向上を含めた
低コスト化が実現できる。しかも得られた結晶粉末性エ
リスリトール組成物は、試験例1及び2に示した通り、
吸湿性を有する食品及び食品添加物の吸湿性を低下させ
たり、エリスリトールの冷感を緩和することができ、ま
た本練合法による組成物は、試験例3に示した様に、組
成物中に含有成分が均一に存在しており、ばらつきが原
因で生じる味覚上の問題は発生し難い。したがって、本
発明の結晶粉末性エリスリトール組成物は新しい食品素
材として広く食品産業に利用される。
According to the present invention, a high-concentration aqueous solution or melt of erythritol containing food or food additives is converted into a crystalline powdery composition by a kneading method. Compared with the dry method, cost reduction including improvement in yield can be realized. Moreover, the obtained crystalline powdery erythritol composition was, as shown in Test Examples 1 and 2,
It can reduce the hygroscopicity of foods and food additives having hygroscopicity and can reduce the cooling sensation of erythritol, and the composition according to the present kneading method contains, as shown in Test Example 3, Since the contained components are uniformly present, a taste problem caused by the variation hardly occurs. Therefore, the crystalline powdery erythritol composition of the present invention is widely used as a new food material in the food industry.

───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭54−119055(JP,A) 特開 昭53−133667(JP,A) 特開 平5−294862(JP,A) 特開 平1−225458(JP,A) 特開 平5−137535(JP,A) 特開 平1−47348(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 1/236 A23G 3/00 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-54-119055 (JP, A) JP-A-53-133667 (JP, A) JP-A-5-2948862 (JP, A) JP-A-1- 225458 (JP, A) JP-A-5-137535 (JP, A) JP-A-1-47348 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/236 A23G 3 / 00

Claims (9)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】純度90%以上の高純度エリスリトール
に、食品または食品添加物を添加して得られる固形分濃
度96%以上のエリスリトール含有高濃度水溶液に、必
要に応じて種晶を添加して練合し、場合により得られた
固化物を粉砕することを特徴とする結晶粉末性エリスリ
トール組成物の製造方法。
1. A solid concentrate obtained by adding a food or a food additive to high-purity erythritol having a purity of 90% or more.
A method for producing a crystalline powdery erythritol composition, characterized in that a seed crystal is added to a high-concentration aqueous solution containing erythritol having a degree of 96% or more and kneaded by adding a seed crystal as needed, and a solidified product obtained in some cases is pulverized. .
【請求項2】高純度エリスリトールの純度が95%以上
であることを特徴とする請求項1記載の結晶粉末性エリ
スリトール組成物の製造方法。
2. The method for producing a crystalline powdery erythritol composition according to claim 1, wherein the purity of the high-purity erythritol is 95% or more.
【請求項3】純度90%以上の高純度エリスリトールの
結晶または粉末の加熱溶融液に食品または食品添加物を
添加してなる溶解液に、必要に応じて種晶を添加して練
合し、場合により得られた固化物を粉砕することを特徴
とする結晶粉末性エリスリトール組成物の製造方法。
3. A melt obtained by adding a food or a food additive to a heated melt of a high-purity erythritol crystal or powder having a purity of 90% or more , and if necessary, adding a seed crystal and kneading, A method for producing a crystalline powdery erythritol composition, which comprises optionally pulverizing the obtained solid.
【請求項4】高純度エリスリトールの結晶または粉末の
純度が95%以上であることを特徴とする、請求項3記
載の結晶粉末性エリスリトール組成物の製造方法。
4. The method for producing a crystalline powdery erythritol composition according to claim 3, wherein the purity of the crystal or powder of high-purity erythritol is 95% or more.
【請求項5】食品または食品添加物の添加量が、エリス
リトール100重量部に対して0.05〜200重量部
であることを特徴とする、請求項1ないし請求項4記載
の結晶粉末性エリスリトール組成物の製造方法。
5. The crystalline powdered erythritol according to claim 1, wherein the amount of the food or the food additive is 0.05 to 200 parts by weight based on 100 parts by weight of erythritol. A method for producing the composition.
【請求項6】食品または食品添加物の添加量が、エリス
リトール100重量部に対して0.05〜100重量部
であることを特徴とする、請求項5記載の結晶粉末性エ
リスリトール組成物の製造方法。
6. The process for producing a crystalline powdery erythritol composition according to claim 5, wherein the amount of the food or food additive is 0.05 to 100 parts by weight based on 100 parts by weight of erythritol. Method.
【請求項7】食品または食品添加物が、糖類、オリゴ糖
類、糖アルコール類(エリスリトールを除く)、高甘味
度甘味料、有機酸、ビタミン類、食物繊維及び着色料か
らなる群から選ばれた1または2以上のものであること
を特徴とする、請求項1ないし請求項6記載の結晶粉末
性エリスリトール組成物の製造方法。
7. The food or food additive is selected from the group consisting of sugars, oligosaccharides, sugar alcohols (excluding erythritol), high-intensity sweeteners, organic acids, vitamins, dietary fiber and colorants. The method for producing a crystalline powdery erythritol composition according to claim 1, wherein the composition is one or more.
【請求項8】練合開始時の温度が、80℃〜150℃で
あることを特徴とする、請求項1ないし請求項7記載の
結晶粉末性エリスリトール組成物の製造方法。
8. The method for producing a crystalline powdery erythritol composition according to claim 1, wherein the temperature at the start of kneading is from 80 ° C. to 150 ° C.
【請求項9】練合開始時の温度が、85℃〜140℃で
あることを特徴とする、請求項8記載の結晶粉末性エリ
スリトール組成物の製造方法。
9. The process for producing a crystalline powdery erythritol composition according to claim 8, wherein the temperature at the start of kneading is 85 ° C. to 140 ° C.
JP09423795A 1995-03-29 1995-03-29 Method for producing crystalline powdery erythritol composition Expired - Lifetime JP3216968B2 (en)

Priority Applications (1)

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Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP09423795A JP3216968B2 (en) 1995-03-29 1995-03-29 Method for producing crystalline powdery erythritol composition

Publications (2)

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JPH08266244A JPH08266244A (en) 1996-10-15
JP3216968B2 true JP3216968B2 (en) 2001-10-09

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Country Link
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100397408B1 (en) * 2000-05-22 2003-09-13 주식회사 보락 Cocrystallized sugar alcohol containing sweetener and the process thereof
TWI377913B (en) * 2005-01-24 2012-12-01 Food Science Co Ltd B Eutectic crystalline sugar alcohol and manufacturing method thereof
JP5751677B2 (en) * 2009-08-18 2015-07-22 カーギル インコーポレイテッド Tableting of erythritol and isomalt
JP6521817B2 (en) * 2014-10-01 2019-05-29 片岡物産株式会社 Powdered food and method for producing the same

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