JP3806498B2 - Trehalose-rich syrup, its production method and use - Google Patents

Description

【００３４】
表１の結果から、トレハロースの水に対する溶解度は比較的低く、室温下で晶出し易い糖質であることが判明した。
【００３５】
【実験２】
〈溶解度量を越えたトレハロース含有シラップのトレハロース晶出抑制効果に与える各種糖質共存の影響〉
トレハロースを、水に対して１０℃での溶解度量の１．５倍量に相当する量を加熱溶解し、これに他の各種糖質を溶解含有させて、比較的低温に放置し、トレハロースの晶出抑制効果を調べた。即ち、実験１の結果から、１０℃での水１００重量部に対するトレハロースの溶解度量の１．５倍量は無水物として８３重量部となり、この関係を利用して、試験溶液組成を、表２に示すように、水１００重量部、トレハロース８３重量部、及び他の糖質として、グルコース、マルトース、イソマルトース、乳糖、マルトトリオース、パノース、マルトテトラオース、ソルビトール、マルチトール、マルトトリイトール、蔗糖、ラフィノース、エルロース、本出願人が、特開平７−１４３８７６号公報で開示したα−グルコシルトレハロース（モノ−グルコシルトレハロース）、α−マルトシルトレハロース（ジ−グルコシルトレハロース）及びα−マルトトリオシルトレハロース（トリ−グルコシルトレハロース）、特開平８−２１７７８４号公報で開示したα−イソマルトシルα−グルコシド（モノ−グルコシルトレハロース）及び特願平６−１６７４８６号明細書で開示したα−マルトシルα−マルトシド（ジ−グルコシルトレハロース）を、それぞれトレハロースに対して１０％すなわち、８．３重量部になるようにガラス製ビーカーに加熱溶解させ、これをそれぞれ５℃、１０℃、１５℃の恒温室に一週間放置し、トレハロースの晶出の有無を肉眼観察し、トレハロースの晶出抑制効果を判定した。結果は表２にまとめた。
【００３６】
【表２】

【００３７】
表２の結果から明らかなように、トレハロースを溶解度量を越えて溶解含有させた場合のトレハロースの晶出は、分子内にトレハロース構造を有する他のオリゴ糖、すなわち、α−グルコシルトレハロース、α−イソマルトシルα−グルコシドなどのモノ−グルコシルトレハロース、α−マルトシルトレハロース、α−マルトシルα−マルトシドなどのジ−グルコシルトレハロース及びα−マルトトリオシルトレハロースなどのトリ−グルコシルトレハロースを溶解含有させることによって特異的に著しく抑制されることが判明した。なお、α−マルトトリオシルトレハロース（別名、トリ−グルコシルトレハロース）の示すトレハロースの晶出抑制効果は比較的弱いものであった。
【００３８】
【実験３】
〈溶解度量を越えたトレハロース含有シラップのトレハロース晶出抑制効果に与えるトレハロース濃度と分子内にトレハロース構造を有する他のオリゴ糖濃度の影響〉
トレハロースを、水に対して１０℃での溶解度量の１．５、２．０、２．５、２．８及び３．３倍量を加熱溶解し、これらに分子内にトレハロース構造を有する他のオリゴ糖を、トレハロースに対して１０、３０及び６０％をそれぞれ溶解含有させて比較的低温に放置し、トレハロースの晶出抑制効果を調べた。
【００３９】
即ち、実験１の結果から、１０℃での水１００重量部に対するトレハロースの溶解度量の１．５、２．０、２．５、２．８及び３．３倍量は、それぞれ無水物として、８３、１１１、１３８、１５５及び１８２重量部となり、この関係を利用して、試験溶液組成を表３に示すように、水１００重量部、これに対してトレハロースをそれぞれ所定重量部及びトレハロースに対してモノ−グルコシルトレハロース（α−グルコシルトレハロース）又はジ−グルコシルトレハロース（α−マルトシルトレハロース）を所定割合の重量部になるようにガラス製ビーカーに加熱溶解させ、これらをそれぞれ５℃、１０℃及び１５℃の恒温室に放置し、トレハロースの晶出抑制効果を判定した。結果は、表３にまとめた。
【００４０】
【表３】
【００４１】
表３の結果から明らかなように、分子内にトレハロース構造を有する他のオリゴ糖のうち、モノ−及びジ−グルコシルトレハロースのいずれにもトレハロースの晶出抑制効果が認められ、とりわけ、ジ−グルコシルトレハロースは顕著な晶出抑制効果を発揮することが判明した。また、ジ−グルコシルトレハロースを共存させた場合であっても、水分当たり本来の溶解度量の２．８倍量を越え、３．０倍量のトレハロースを含有させた場合には、トレハロースの晶出が観察された。
【００４２】
【実験４】
〈溶解度量を越えたトレハロース含有シラップの微生物汚染に与える水分の影響〉
トレハロースと分子内にトレハロース構造を有する他のオリゴ糖とを含有するトレハロース高含有シラップを用いて、微生物汚染とトレハロースの晶出抑制に与える水分の影響を調べた。即ち、試験溶液の組成は、表４に示すように、水１００重量部に対してトレハロースを１５℃での溶解度量の１．３乃至４．０倍量になるように加熱溶解させたトレハロース水溶液にモノ−グルコシルトレハロース（α−グルコシルトレハロース）及びジ−グルコシルトレハロース（α−マルトシルトレハロース）を加熱溶解させ、シラップの水分を２０乃至４０％にしたトレハロース含有シラップとし、これらをそれぞれガラス製ビーカーに入れ、１５℃の室内に２ヶ月間放置して、シラップ表面及び内部での微生物繁殖による汚染状態を肉眼観察し、併せてトレハロースの晶出の有無を肉眼観察した。
【００４３】
【表４】

【００４４】
表４の結果から明らかなように本発明のトレハロース高含有シラップは、トレハロースの晶出が効果的に抑制されており、水分当たり本来の溶解度量の約２．８倍量までの範囲では、トレハロースの晶出が見られず、また、水分３５％以下で微生物汚染を受けない、室温で安定なシラップであることが判明した。
【００４５】
以下、本発明の若干の実施例を述べる。実施例Ａで本発明のトレハロース高含有シラップを、実施例Ｂで該シラップを用いる組成物を述べる。
【００４６】
【実施例Ａ−１】
３３％とうもろこし澱粉乳に最終濃度０．１重量％となるように炭酸カルシウムを加えた後ｐＨ６．５に調整し、これにα−アミラーゼ（ノボ社製、商品名ターマミル６０Ｌ）を澱粉グラム当たり０．２重量％になるように加え、９５℃で１５分間反応させた。その反応液をオートクレーブによって１０分間加熱（１２０℃）した後、４５℃に冷却し、これに特公平７−８９９１６号公報で開示されているマルトテトラオース生成アミラーゼ（株式会社林原生物化学研究所製造）を澱粉グラム当たり５単位、イソアミラーゼ（同研究所製造）１，０００単位及び特開平７−１４３８７６号公報で開示した非還元性糖質生成酵素５単位を加え、ｐＨ６．０に調整し４５℃で４８時間反応させた。その反応液を９５℃で１０分間保ち酵素を加熱失活させた後、冷却し、濾過して得られる濾液を、常法に従って活性炭で脱色しＨ型及びＯＨ型イオン交換樹脂により脱塩して精製し、更に濃縮して水分約３０％のシラップを固形物当たり収率約９０％で得た。本品は、ＤＥ約１５であって、固形物当たりα−グルコシルトレハロースを約２％、α−マルトシルトレハロースを約６０％含んでいた。本シラップは、トレハロースの晶出抑制剤として有利に利用できる。
【００４７】
本シラップ５０重量部にトレハロース含水結晶（株式会社林原商事販売、商品名「トレハオース」）３９重量部と水１１重量部を加熱溶解して、水分約３０％、ＤＥ約８のトレハロース高含有シラップを製造した。本品は、トレハロースを１５℃における本来の溶解度量の約１．９倍量含有するとともに分子内にトレハロース構造を有する他のオリゴ糖をトレハロースに対して約６２％含有する、低ＤＥ、低粘度、低甘味のシラップである。本品は、トレハロースが高度に過飽和であるにもかかわらず、その晶出が抑制されており、室温で安定、取扱いが容易であり、甘味料、呈味改良剤、品質改良剤、粉末化基剤などとして各種飲食物、化粧品、医薬品など各種組成物に有利に利用できる。
【００４８】
【実施例Ａ−２】
実施例Ａ−１の方法で得られたα−グルコシルトレハロースとα−マルトシルトレハロースを含む糖液を原糖液とし、α−マルトシルトレハロースの含量を高めるため、アルカリ金属型強酸性カチオン交換樹脂（ＸＴ−１０１６、Ｎａ⁺型、架橋度４％、東京有機化学工業株式会社製造）を用いたカラムクロマトグラフィーを行った。樹脂を内径５．４ｃｍのジャケット付きステンレス製カラム４本に充填し、直列につなぎ、樹脂層全長約２０ｍとした。カラム内温度を５５℃に維持しつつ、糖液を樹脂に対して５ｖ／ｖ％加え、これに５５℃の温水をＳＶ０．１３で分画し、単糖類及び二糖類高含有画分を除去し、α−マルトシルトレハロース高含有画分を採取し、更に精製、濃縮して、水分約３０％のシラップを得た。本品は、ＤＥ約９で固形物当たりα−マルトシルトレハロースを約６５％含有していた。本シラップは、トレハロースの晶出抑制剤として有利に利用できる。
【００４９】
本シラップ４０重量部に、トレハロース含水結晶４６重量部と水１４重量部を加え、加熱溶解して、水分約３０％、ＤＥ約４のトレハロース高含有シラップを製造した。本品は、トレハロースを１５℃における本来の溶解度量の約２．３倍量含有するとともに、分子内にトレハロース構造を有する他のオリゴ糖を、トレハロースに対して約４５％含有する、低ＤＥ、低粘度、低甘味のシラップである。本品は、トレハロースが高度に過飽和であるにも関わらず、その晶出が抑制されており、室温で安定、取扱いが容易であり、甘味料、呈味改良剤、品質改良剤、粉末化基剤などとして各種飲食物、化粧品、医薬品など各種組成物に有利に利用できる。
【００５０】
【実施例Ａ−３】
実施例Ａ−１において、９５℃で１０分間保ち酵素を加熱失活させた液に、更にβ−アミラーゼ（ナガセ生化学工業株式会社製、商品名β−アミラーゼ＃１５００）２単位を加え、５０℃で２０時間反応させた。本反応液を加熱して酵素を失活させた後、常法に従って、脱色、脱塩して精製し、更に濃縮して水分約６０％のシラップを固形物当たり収率約９０％で得た。この液を原糖液とし、ジ−グルコシルトレハロース含量を高めるため、分画樹脂として、塩型強酸性カチオン交換樹脂（ダウケミカル社販売、商品名ダウエックス５０Ｗ−Ｘ４、Ｃａ⁺⁺型）を用いた以外は、実施例Ａ−２の方法に従ってカラムクロマトグラフィーを行い、ジ−グルコシルトレハロース高含有画分を採取し、更に精製、濃縮して水分約３０％のシラップを得た。本品はＤＥ約１で固形物当たりα−マルトシルトレハロースなどのジ−グルコシルトレハロースを約９０％含有していた。本シラップは、トレハロースの晶出抑制剤として有利に利用できる。
【００５１】
本シラップ３５重量部に、トレハロース含水結晶５０重量部と水１５重量部を加え、加熱溶解して、水分３０％、ＤＥ１以下のトレハロース高含有シラップを製造した。本品は、トレハロースを１５℃における本来の溶解度量の約２．４倍量含有するとともに、α−マルトシルトレハロースを主成分とする分子内にトレハロース構造を有する他のオリゴ糖を、トレハロースに対して約５０％含有する、低ＤＥ、低粘度、低甘味のシラップである。本品は、トレハロースが高度に過飽和であるにも関わらず、その晶出が抑制されており、室温で安定、取扱いが容易であり、甘味料、呈味改良剤、品質改良剤、粉末化基剤などとして各種飲食物、化粧品、医薬品など各種組成物に有利に利用できる。
【００５２】
【実施例Ａ−４】
３０％とうもろこし澱粉乳に最終濃度０．１重量％となるように炭酸カルシウムを加えた後ｐＨ６．５に調整し、これにα−アミラーゼ（ノボ社製造、商品名ターマミル６０Ｌ）を澱粉グラム当たり０．２重量％になるように加え、９５℃で１５分間反応させた。その反応液をオートクレーブによって１０分間加熱（１２０℃）した後、４５℃に冷却し、これにα−アミラーゼ（ナガセ生化学工業製造、商品名ネオスピターゼ）を澱粉グラム当たり１単位、イソアミラーゼ１，０００単位及び特開平７−１４３７８６号公報で開示した非還元性糖質生成酵素５単位を加え、ｐＨ６．０に調整し、４５℃で４８時間反応させた。本反応液を加熱して酵素を失活させた後、常法に従って、脱色、脱塩して精製し、更に濃縮して、水分約３０％のシラップを固形物当たり収率約９０％で得た。本品は、ＤＥ約１１であって、固形物当たりα−グルコシルトレハロースを約５％、α−マルトシルトレハロースを約１２％含んでいた。本シラップは、トレハロースの晶出抑制剤として有利に利用できる。
【００５３】
本シラップ５０重量部にトレハロース含水結晶３８重量部と水１２重量部を加熱溶解して、水分約３０％、ＤＥ約６のトレハロース高含有シラップを製造した。本品は、トレハロースを１５℃における本来の溶解度量の約１．９倍量含有するとともに、分子内にトレハロース構造を有する他のオリゴ糖を、トレハロースに対して約５８％含有する、低ＤＥ、低粘度、低甘味のシラップである。本品は、トレハロースが高度に過飽和であるにも関わらず、その晶出が抑制されており、室温で安定、取扱いが容易であり、甘味料、呈味改良剤、品質改良剤、粉末化基剤などとして各種飲食物、化粧品、医薬品など各種組成物に有利に利用できる。
【００５４】
【実施例Ａ−５】
馬鈴薯澱粉を濃度１０％の澱粉乳とし、これにα−アミラーゼを作用させて液化溶液を得、次いで、特開平７−２１３２８３号公報で開示した非還元性糖質生成酵素を澱粉グラム当たり３単位及びトレハロース遊離酵素を澱粉グラム当たり５単位、イソアミラーゼを澱粉グラム当たり１，０００単位及びマルトテトラオース生成アミラーゼ１単位を加え、ｐＨ６．０、温度４０℃で４８時間反応させた。本反応液を加熱して酵素を失活させた後、常法に従って、脱色、脱塩して精製し、濃縮して水分約３０％、ＤＥ約１５のシラップを固形物当たり収率約９０％で得た。本品は、トレハロースを１５℃における本来の溶解度量の約１．９倍量含有するとともに、分子内にトレハロース構造を有する他のオリゴ糖を、トレハロースに対して約３０％含有する、低粘度、低甘味のシラップである。本品は、トレハロースが高度に過飽和であるにも関わらず、その晶出が良く抑制されており、室温で安定、取扱いが容易であり、甘味料、呈味改良剤、品質改良剤、粉末化基剤などとして、各種飲食物、化粧品、医薬品など各種組成物に有利に利用できる。
【００５５】
【実施例Ａ−６】
実施例Ａ−５の方法で得たトレハロース高含有シラップをオートクレーブに入れ、ラネーニッケル１０％を添加し、撹拌しながら温度を９０乃至１２０℃に上げ、水素圧を２０乃至１２０ｋｇｆ／ｃｍ² に上げて水素添加を完了させた後、ラネーニッケルを除去し、次いで、常法にしたがって、脱色、脱塩して精製し、濃縮して、水分約３０％のシラップを固形物当たり約９０％で得た。本品は、トレハロースを１５℃における本来の溶解度量の約１．９倍量含有するとともに、分子内にトレハロース構造を有する他のオリゴ糖を、トレハロースに対して約３０％含有しているシラップである。本品は、トレハロースが高度に過飽和であるにもかかわらず、その晶出が良く抑制されており、実質的に還元性を示さず、極めて安定、取扱い容易であり、甘味料、呈味改良剤、品質改良剤などとして、更には、低う蝕性甘味料、低カロリー甘味料などとして、各種飲食物、化粧品、医薬品など各種組成物に有利に利用できる。
【００５６】
【実施例Ａ−７】
３３％とうもろこし澱粉乳に、最終濃度０．１重量％となるように炭酸カルシウムを加えた後、ｐＨ６．５に調整し、これにα−アミラーゼ（ノボ社製造、商品名ターマミル６０Ｌ）を澱粉グラム当たり０．２重量％になるように加え、９５℃で１５分間反応させた。その反応液をオートクレーブによって１０分間加熱（１２０℃）した後、４５℃に冷却し、これにα−アミラーゼ（ナガセ生化学工業製造、商品名ネオスピターゼ）を澱粉グラム当たり１単位及び特開平７−１４３７８６号公報で開示した非還元性糖質生成酵素５単位を加え、ｐＨ６．０に調整し、４５℃で４８時間反応させた。本反応液を加熱して酵素を失活させた後、常法に従って、脱色、脱塩して精製し、更に濃縮して、水分約３０％のシラップを固形物当たり収率約９０％で得た。本品は、ＤＥ約８であって、固形物当たりα−グルコシルトレハロースを約４％、α−マルトシルトレハロースを約７％含んでいた。本シラップは、トレハロースの晶出抑制剤として有利に利用できる。
【００５７】
本シラップ５５重量部にトレハロース含水結晶３５重量部と水１０重量部を加熱溶解して、水分約３０％、ＤＥ約５のトレハロース高含有シラップを製造した。本品は、トレハロースを１５℃における本来の溶解度量の約１．７倍量含有するとともに、分子内にトレハロース構造を有する他のオリゴ糖を、トレハロースに対して約５０％含有する、低ＤＥ、高粘度、低甘味のシラップである。本品は、トレハロースが高度に過飽和であるにも関わらず、その晶出が抑制されており、室温で安定で、取り扱いが容易であり、甘味料、呈味改良剤、品質改良剤、粉末化基剤などとして各種飲食物、化粧品、医薬品などの各種組成物に有利に利用できる。
【００５８】
【実施例Ｂ−１】
〈乳酸菌飲料〉
脱脂粉乳１７５重量部、実施例Ａ−５の方法で得たトレハロース高含有シラップ１５０重量部を水１，２００重量部に溶解し、６５℃で３０分間殺菌し、４０℃に冷却後、これに、常法にしたがって、乳酸菌のスターターを３０重量部植菌し、３７℃で８時間培養して乳酸菌飲料を得た。本品は、風味良好な乳酸菌飲料である。また、本品は、オリゴ糖を含有し、乳酸菌を安定に保持するだけでなく、ビフィズス菌増殖促進作用をも有する。
【００５９】
【実施例Ｂ−２】
〈コーヒー〉
焙煎したコーヒー豆約１００重量部粉砕し、これを熱水約１，０００重量部で抽出し、抽出液約８６０重量部を得た。本液約４５０重量部に実施例Ａ−３の方法で得たトレハロース高含有シラップを約１５０重量部及び適量の重曹を含む水約４００重量部を均一に混合してｐＨ約７のコーヒーを調製し、次いで、これを常法にしたがって、缶に充填し、１２０℃、３０分間加熱滅菌して缶入りコーヒーを製造した。本品は、香り、味とも良好な高品質のコーヒーである。また、本品を自動販売機に入れ、６０℃で１ヶ月間保持した後も、その良好な風味をよく維持していた。また、本品は、夏場向けに冷却して用いても、香り、味とも良好な高品質のコーヒーである。
【００６０】
【実施例Ｂ−３】
〈トレハロース高含有飲料〉
実施例Ａ−７の方法で得たトレハロース高含有シラップ６９５重量部にクエン酸３重量部、ミネラル・ビタミン溶液（乳酸カルシウム０．０１５％、塩化カリウム０．０２５％、塩化マグネシウム７水塩０．００９％、グルタミン酸モノナトリウム０．１２２％、Ｌ−アスコルビン酸０．３％、チアミン０．００２％、リボフラビン０．００１％、ピリドキシン０．００２％及び水からなる水溶液）１００重量部及びグレープフルーツ香料適量及び水を加えて１０００重量部とし、次いで、これを常法に従って、缶に充填、加熱殺菌して、エネルギー補給用飲料を製造した。本品は、トレハロースを含む糖質を約５０％もの高濃度に含有する低甘味で適度な粘性を有する飲み易い飲料であって、非常食として、また運動時の直前又は運動中に手軽に利用できるエネルギー補給用飲料として好適である。
【００６１】
【実施例Ｂ−４】
〈ハードキャンディー〉
実施例Ａ−１の方法で得たトレハロース高含有シラップ１００重量部を減圧下で水分２％未満になるまで加熱濃縮し、これにクエン酸０．５重量部及び適量のレモン香料と着色料とを混和し、常法にしたがって成型し、製品を得た。本品は、歯切れ、呈味良好で、糖の晶出、変形も起こらない高品質のハードキャンディーである。
【００６２】
【実施例Ｂ−５】
〈あん〉
原料あずき１０重量部に、常法にしたがって、水を加えて煮沸し、渋切り、あく抜きして、水溶性夾雑物を除去して、あずきつぶあん約２１重量部を得た。この生あんに、蔗糖１４重量部、実施例Ａ−２の方法で得たトレハロース高含有シラップ５重量部及び水４重量部を加えて煮沸し、これに少量のサラダオイルを加えてつぶあんをこわさないように練り上げ、製品のあんを約３５重量部得た。本品は、色焼けもなく、舌ざわりもよく、風味良好で、あんパン、まんじゅう、だんご、もなか、氷菓などのあん材料として好適である。
【００６３】
【実施例Ｂ−６】
〈いちごジャム〉
生いちご１５重量部、蔗糖６重量部、マルトース２重量部、実施例Ａ−２の方法で得たトレハロース高含有シラップ４重量部、ペクチン０．０５重量部、クエン酸０．０１重量部をなべで煮詰めてジャムを製造し、ビン詰めして製品とした。本品は、風味、色調とも良好で、高品質のジャムである。
【００６４】
【実施例Ｂ−７】
〈パン〉
小麦粉１００重量部、イースト２重量部、砂糖５重量部、実施例Ａ−４の方法で得たトレハロース高含有シラップ２重量部及び無機フード０．１重量部を、常法にしたがって、水でこね、中種を２６℃で２時間発酵させ、その後３０分間熟成し、焼き上げた。本品は、色相、すだちともに良好で適度な弾力、温和な甘味を有する高品質のパンである。
【００６５】
【実施例Ｂ−８】
〈カスタードクリーム〉
コーンスターチ１００重量部、実施例Ａ−１の方法で得たトレハロース高含有シラップ１００重量部、マルトース８０重量部、蔗糖２０重量部及び食塩１重量部を充分に混合し、鶏卵２８０重量部を加えて撹拌し、これに沸騰した牛乳１，０００重量部を徐々に加え、更に、これを火にかけて撹拌を続け、コーンスターチが完全に糊化して全体が半透明になった時に火を止め、これを冷却して適量のバニラ香料を加え、計量、充填、包装して製品を得た。本品は、なめらかな光沢を有し、温和な甘味で美味である。また、本品は糊化澱粉の老化が抑制され、その賞味期間を大幅に延長できる。
【００６６】
【実施例Ｂ−９】
〈求肥〉
もち粉４重量部を水６重量部で溶いて木枠に濡れ布巾を敷いたものに流し込み、これを１００℃で２０分間蒸した後、これに実施例Ａ−１の方法で得たトレハロース高含有シラップ６重量部及び砂糖２重量部を加えて充分に捏ねた後に成形し、求肥を得た。本品は、風味良好である。また、本品は糊化澱粉の老化が抑制され、その賞味期間を大幅に延長できる。
【００６７】
【実施例Ｂ−１０】
〈アイシング〉
実施例Ａ−２の方法で得たトレハロース高含有シラップ８０重量部に乳化剤（シュガーエステル）１.２重量部を加熱混合し、次いで、トレハロース含水結晶（株式会社林原商事販売、商品名「トレハオース」）１０７重量部を混合し、更に４５℃に保ちながら、油脂７.５重量部を混合してアイシングを製造した。本品は、トレハロース微結晶を含有し、成形性良好でべたつきもなく、経日変化の少ないアイシングである。
【００６８】
【実施例Ｂ−１１】
〈ソフトキャンディー〉
実施例Ａ−４の方法で得たトレハロース高含有シラップ６０重量部とトレハロース含水結晶１８０重量部とを混合して加熱濃縮し、次いで２０％プルラン溶液１５重量部及び１０％寒天溶液６０重量部を加えて同様に加熱濃縮し、更に、乳クリーム７０重量部、脱脂粉乳１２０重量部、シュガーエステル１.５重量部及びマーガリン４０重量部を加え、Ｂｘ８５になるまで加熱濃縮した後、常法に従って成型し、ソフトキャンディーを得た。本品は、トレハロースの微結晶を含有し、ミルク風味豊かで、歯つきのないソフトキャンディーである。また、砂糖を利用していないことより、虫歯の懸念のない健康キャンディーである。
【００６９】
【実施例Ｂ−１２】
〈ボンボン〉
実施例Ａ−５の方法で得たトレハロース高含有シラップ５重量部、トレハロース含水結晶３００重量部及び水１１５重量部を混合し、加熱してＢｘ７０まで煮詰め、品温を８０℃まで冷却し、ブランディー４０重量部を混合した後、常法に従って成型してボンボンを得た。本品は、トレハロースの微結晶を含有し、ブランディー風味豊かで、経時変化の少ない高品質のボンボンである。
【００７０】
【実施例Ｂ−１３】
〈ハム〉
豚もも肉１，０００重量部に食塩１５重量部及び硝酸カリウム３重量部を均一にすり込んで、冷室に一昼夜堆積する。これを水４４０重量部、食塩１００重量部、硝酸カリウム３重量部、実施例Ａ−３の方法で得たトレハロース高含有シラップ６０重量部及び香辛料からなる塩漬液に冷室で７日間漬け込み、次いで、常法にしたがい、冷水で洗浄し、ひもで巻き締め、燻煙し、クッキングし、冷却包装して製品を得た。本品は、色合いもよく、風味良好な高品質のハムである。
【００７１】
【実施例Ｂ−１４】
〈佃煮〉
常法にしたがって、砂取り、酸処理して角切りした昆布２５０重量部に醤油２１２重量部、アミノ酸液３１８重量部及び実施例Ａ−１の方法で得たトレハロース高含有シラップ７０重量部及び蔗糖２０重量部を加えて煮込みつつ、更にグルタミン酸ソーダ１２重量部、カラメル８重量部を加えて炊き上げ、昆布の佃煮を得た。本品は低う蝕性の佃煮である。また、味、香りだけでなく、色、艶ともに食欲をそそる佃煮であった。
【００７２】
【実施例Ｂ−１５】
〈化粧用クリーム〉
モノステアリン酸ポリオキシエチレングリコール２重量部、自己乳化型モノステアリン酸グリセリン５重量部、実施例Ａ−３の方法で得たトレハロース高含有シラップ２重量部、α−グリコシル ルチン１重量部、流動パラフィン１重量部、トリオクタン酸グリセリル１０重量部及び防腐剤の適量を、常法にしたがって加熱溶解し、これにＬ−乳酸２重量部、１，３−ブチレングリコール５重量部及び精製水６６重量部を加え、ホモゲナイザーにかけ乳化し、更に香料の適量を加えて撹拌混合しクリームを製造した。本品は、抗酸化性を有し、安定性が高く、高品質の日焼け止め、美肌剤、色白剤などとして有利に利用できる。
【００７３】
【実施例Ｂ−１６】
〈練歯磨〉
配合
第２リン酸カルシウム ４５．０重量部
プルラン ２．９５重量部
ラウリル硫酸ナトリウム １．５重量部
グリセリン ２０．０重量部
ポリオキシエチレンソルビタンラウレート ０．５重量部
防腐剤 ０．０５重量部
実施例Ａ−６の方法で得たトレハロース高含有シラップ １２．０重量部
マルチトール ５．０重量部
水 １３．０重量部
上記の材料を常法にしたがって混合し、練歯磨を得た。本品は、適度の甘味を有しており、特に子供用練歯磨として好適である。
【００７４】
【実施例１７】
〈外傷治療用膏薬〉
実施例Ａ−３の方法で製造したトレハロース高含有シラップ２００重量部及びマルトース３６０重量部に、ヨウ素３重量部を溶解したメタノール５０重量部を加え混合し、更に１４ｗ／ｖ％プルラン水溶液１４０重量部を加えて混合し、適度の延び、付着性を示す外傷治療用膏薬を得た。本品は、ヨウ素による殺菌作用のみならず、トレハロース及びマルトースによる細胞へのエネルギー補給剤としても作用することから、治癒期間が短縮され、創面もきれいに治り好適である。
【００７５】
【実施例Ｂ−１８】
〈経管栄養剤〉
実施例Ａ−２の方法で得たトレハロース高含有シラップを噴霧乾燥して得た、トレハロース高含有粉末２０重量部、グリシン１．１重量部、グルタミン酸ナトリウム０．４重量部、乳酸カルシウム０．４重量部、炭酸マグネシウム０．１重量部、チアミン０．０１重量部及びリボフラビン０．０１重量部からなる配合物を調製する。この配合物を２４ｇずつをラミネートアルミ製小包に充填し、ヒートシールして製品を得た。本品は、１袋分を約３３乃至５００ｍｌの水に溶解して栄養補給液とし、経管方法により、鼻腔、胃腸などへ投与して使用する。本品は、ヒトのみならず、家畜などへの非経口的栄養補給液としても有利に利用できる。
【００７６】
【実施例Ｂ−１９】
〈インターフェロン液剤〉
ヒト天然型インターフェロン−γ標品（株式会社林原生物化学研究所製造、コスモ・バイオ株式会社販売）を、常法に従って、固定化抗ヒトインターフェロン−γ抗体カラムにかけ、該標品に含まれるヒト天然型インターフェロン−γを吸着させ、安定剤であるウシ血清アルブミンを素通りさせて除去し、次いで、ｐＨを変化させて、ヒト天然型インターフェロン−γを実施例Ａ−３の方法で得たトレハロース高含有シラップを固形物として７％含有する生理食塩水を用いて溶出した。本液を精密濾過し、無菌的にバイアル瓶に充填して、ｍｌ当たりヒト天然型インターフェロン−γを１０⁵ 単位有する液剤を得た。本品は、１日当たり、大人１乃至２０ｍｌ程度が経口的又は非経口的に投与され、ウイルス性疾患、アレルギー性疾患、リウマチ、糖尿病、悪性腫瘍などの治療に有利に利用できる。本品は、トレハロース、α−マルトシルトレハロースなどのジ−グルコシルトレハロースが安定剤として作用し、４℃又は２５℃で２０日間放置しても、その活性をよく維持している。
【００７７】
【発明の効果】
上記から明らかなように、本発明は、室温で難晶出性乃至非晶出性であって、かつ、微生物汚染を受けにくい安定なトレハロース高含有シラップを提供するものであり、本シラップは、従来のトレハロース結晶性粉末製品とは違って、溶解させる操作も不要であり、タンク貯蔵、ポンプ輸送、タンクローリー輸送でき、その取扱いも容易である。また、従来の澱粉糖と比較して、低ＤＥ、低粘度、高甘味の全く新しいタイプのシラップであって、甘味料、呈味改良剤、品質改良剤、粉末化基剤などとして各種飲食物、化粧品、医薬品など各種組成物の製造に有利に利用できる。したがって、本発明の確立は、従来望むべくして得られなかった室温下で安定なトレハロース高含有シラップを提供するものであり、食品、化粧品、医薬品などの関係産業界に与える影響は大きい。
【表３】

【表３】

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a stable syrup having a trehalose content as high as possible. Specifically, it contains trehalose in excess of the amount of solubility per moisture and contains other oligosaccharides having a trehalose structure in the molecule. The present invention relates to a highly crystallized or non-crystallized trehalose-rich syrup and use thereof, to a method for suppressing crystallization of trehalose from trehalose-rich syrup, and further to other oligos having a trehalose structure in the molecule. The present invention relates to a trehalose crystallization inhibitor containing sugar as an active ingredient.
[0002]
[Prior art]
Trehalose (α, α-trehalose) has been known for a long time as a non-reducing carbohydrate having glucose as a constituent sugar, and its existence is “Advanceds in Carbohydrate Chemistry”. 18: 201-225 (1963) Academic Press (USA) and “Applied and Environmental Microbiology”, 56: 3213-3215 As described in the page (1990), it covers a wide range of microorganisms, mushrooms, insects, etc. in small quantities. Non-reducing carbohydrates such as trehalose do not cause an aminocarbonyl reaction with substances having amino groups such as amino acids and proteins, and do not damage amino acid-containing substances, so that they can be used and processed without concern about browning and deterioration. Therefore, establishment of an industrial production method is desired.
[0003]
Examples of the method for producing trehalose include a method using a microbial cell reported in JP-A-50-154485, and maltose phosphorylase and trehalose-phosphorylase proposed in JP-A-58-216695. A method of converting maltose in combination with is known. However, in the method using a microbial cell, the content of trehalose contained in the microbial cell is usually 15 w / w% per solid (hereinafter, unless otherwise specified, w / w% is simply abbreviated as%.) It is low, and moreover, the process of extracting and purifying this is complicated and unsuitable as an industrial production method. In addition, both the methods using maltose phosphorylase and trehalose phosphorylase are via glucose-1 phosphate, and it is difficult to increase the substrate concentration, and the reaction system of both enzymes is a reversible reaction. The product production rate is low, and furthermore, it is difficult to keep the reaction system of both enzymes stable and allow the reaction to proceed smoothly, and it has not yet been realized as an industrial production method.
[0004]
In this connection, “Monthly Food Chemical”, August issue, pages 67 to 72 (1992), “Current status and issues of starch utilization development”, “Oligosaccharide”, Although the range of application is conceivable, it is said that enzymatic production using the direct sugar transfer and hydrolysis reaction of the present sugar from starch sugar is currently impossible scientifically. " As described above, it has been conventionally considered that it is impossible to produce trehalose by enzymatic reaction using starch as a raw material.
[0005]
On the other hand, it is known that starch partially decomposed products produced from starch as a raw material, such as starch liquefied products, various dextrins, various maltooligosaccharides, etc., usually have a reducing group at the end of the molecule and exhibit reducing properties. . Such a starch partial decomposition product is referred to as a reducing starch partial decomposition product in the present specification. In general, a reducing starch partial degradation product represents the magnitude of the reducing power per solid as Dextrose Equivalent (DE). Those with large values usually have small molecules, low viscosity, and strong sweetness, but are highly reactive and easily cause aminocarbonyl reactions with substances having amino groups such as amino acids and proteins. Thus, it is known that the quality is easily deteriorated.
[0006]
Various properties of such a reduced starch partial decomposition product depend on the size of DE, and the relationship between the reduced starch partial decomposition product and DE is extremely important. Traditionally, the industry has even believed that it was impossible to break this relationship.
[0007]
The only way to cut off the relationship between the degradable starch partially decomposed product and DE is to convert the reducing starch partially decomposed product into alcohol by using a high-pressure hydrogenation method, etc. to make non-reducing carbohydrates. is there. However, this method requires a high-pressure autoclave, which not only consumes a large amount of hydrogen and energy, but also requires advanced safety facilities and management from the viewpoint of disaster prevention. In addition, the sugar alcohol of the resulting reduced starch partial decomposition product differs in that it is composed of glucose and sorbitol, whereas the raw reduced starch partial decomposition product is composed of glucose only and must be ingested. Depending on the condition, there is a concern that the symptoms of indigestion and laxity may occur, although it is transient. Therefore, it is desired to establish a method for reducing or eliminating the reducing power without changing glucose, which is a constituent sugar of the reduced starch partial decomposition product.
[0008]
In order to solve this problem, the present applicant, as previously disclosed in Japanese Patent Application Laid-Open No. Hei 7-143876, has obtained from one or more reducing starch partial degradation products selected from three or more glucose polymerization degrees. A novel non-reducing saccharide-forming enzyme that generates a non-reducing saccharide having a trehalose structure at the end of the molecule (this enzyme is referred to as a non-reducing saccharide-forming enzyme throughout the present specification) is disclosed. Utilizing non-reducing saccharide-forming enzymes, a non-reducing saccharide having a trehalose structure at the end of the molecule from a partially reduced product of reduced starch and a glucose polymerization degree of 3 or more and a method for producing trehalose from these saccharides were established. .
[0009]
Further, as disclosed in Japanese Patent Application Laid-Open No. 7-213283, the applicant of the present invention is provided between a trehalose portion of a non-reducing carbohydrate having a trehalose structure at the terminal of the molecule and having a glucose polymerization degree of 3 or more and other portions. A novel trehalose-releasing enzyme that specifically hydrolyzes the binding of this enzyme (this enzyme is referred to as trehalose-releasing enzyme throughout the present specification), and the aforementioned non-reducing saccharide-forming enzyme and this trehalose-releasing enzyme In combination, a method for producing trehalose with a relatively high yield from reduced starch partial degradation products was established. Further, as disclosed in JP-A-7-170977, the present applicant discloses a maltose / trehalose converting enzyme that directly converts maltose into trehalose, and from maltose prepared from maltose or a partially decomposed starch of reduced starch. A method for producing a relatively high yield of trehalose was established.
[0010]
Later, in the process of examining various uses of trehalose, not only crystalline powder products such as trehalose hydrated crystals and anhydrous trehalose crystals, but also tank storage, pumping and tank trucking are possible, and high trehalose content is convenient for handling It turns out that the need for syrup is high. However, trehalose has a relatively low solubility in water, a solution that does not reach saturation is low in concentration, and it has been found that microorganisms propagate easily and become contaminated. It was found that trehalose hydrous crystals were easily precipitated at room temperature and easily precipitated, and it was easy to lose the homogeneous fluidity characteristic of syrup, causing serious problems in tank storage and pumping. Therefore, it has been desired to establish a stable syrup with the trehalose content as high as possible.
[0011]
In order to solve this problem, the present applicant, as previously described in Japanese Patent Application No. 7-110291 and Japanese Patent Application No. 8-112159, contains trehalose so as to exceed the solubility amount per moisture. And syrup in which other saccharides are dissolved, preferably trehalose is dissolved in excess of the amount of solubility, and syrup in which other saccharides are dissolved and contained in an amount equal to or greater than the amount of trehalose is more desirable. A trehalose-rich syrup with a water content of 25-35% that contains trehalose per syrup dissolved in an amount of 18.5-25.0% and other carbohydrates in an amount greater than the amount of trehalose is stable at room temperature. And found that it fits this purpose. However, this trehalose-enriched syrup has been found in subsequent studies to have drawbacks such as a trehalose content that is still insufficient and, in addition, the DE of the product tends to be high. Therefore, establishment of a high trehalose-containing syrup that is stable at room temperature with a further increased trehalose content and reduced DE of the product is strongly desired.
[0012]
[Problems to be solved by the invention]
The present invention provides a stable trehalose-rich syrup that is further increased in trehalose content, is hardly crystallized or non-crystallized at room temperature, and is less susceptible to microbial contamination, and uses thereof. In addition, the present invention provides a method for suppressing crystallization of trehalose from a trehalose-rich syrup with a further increased trehalose content.
[0013]
[Means for Solving the Problems]
In order to solve the above problems, the present inventors focused on a method for suppressing crystallization of trehalose, and further dissolved trehalose at a high concentration, and desirably dissolved trehalose per syrup at a concentration exceeding 25%. In order to establish a stable syrup at room temperature, intensive research was continued. As a result, it was found that other oligosaccharides having a trehalose structure in the molecule specifically remarkably suppress crystallization of trehalose, thereby completing the present invention. That is, according to the present invention, trehalose exceeds the original amount of solubility per water and about 2.8 of the original amount of solubility per water by coexisting other oligosaccharides having a trehalose structure in the molecule. A trehalose-rich syrup that is stable at room temperature and dissolved up to a double amount can be obtained. The amount of other oligosaccharides having a trehalose structure in the molecule is preferably 10% or more with respect to trehalose, and if the water content is 35% or less, there is no fear of contamination by microorganisms, which is more desirable.
[0014]
The trehalose-rich syrup that contains trehalose in excess of the original solubility per moisture and contains other oligosaccharides having a trehalose structure in the molecule is used at room temperature. A supersaturated solution of trehalose, preferably containing trehalose dissolved in a range of up to about 2.8 times the original solubility per moisture, more preferably in a range of 1.3 to 2.8 times the amount. Desirably, the moisture content is about 35% or less, more desirably about 25 to 35%, and other oligosaccharides having a trehalose structure in the molecule are dissolved in trehalose in an amount of 10% or more. The solution may be any syrup that is hardly crystallized or non-crystallized at room temperature, and its production method is not limited. For example, trehalose may be dissolved in water in excess of the solubility amount in advance, and then another oligosaccharide having a trehalose structure in the molecule may be dissolved therein. Alternatively, trehalose may be dissolved by heating. Alternatively, a solution exceeding the solubility amount may be mixed with a high concentration solution of another oligosaccharide having a trehalose structure in a molecule prepared separately so as to meet the purpose. The water content of the trehalose-enriched syrup of the present invention is determined by, for example, the mixed sand drying method described in “Starch Sugar Related Industrial Analysis Method” (edited by Starch Sugar Technology Subcommittee, Food Chemical Newspaper Co., Ltd., published in 1991). Can be easily measured.
[0015]
Moreover, the production method of trehalose used in the present invention is not limited. Trehalose hydrous crystals can be advantageously used. However, in general, an inexpensive raw material having a relatively low purity accompanied by other saccharides together with trehalose is advantageously used rather than using a high-purity and expensive trehalose raw material. Examples of trehalose raw materials that are accompanied by other saccharides include, for example, non-reducing sugars in the reduced starch partial degradation products disclosed by the present applicant in Japanese Patent Laid-Open Nos. 7-143876 and 7-213283. Trehalose-containing syrup obtained by acting a quality-generating enzyme or trehalose-releasing enzyme, or by acting a maltose-trehalose converting enzyme disclosed in JP-A-7-170977, or the like, concentrated and crystallized. There is a mother liquor obtained by mashing trehalose hydrous crystal-containing mass kit. Such a trehalose-containing solution usually contains about 40 to 80% trehalose per solid and is advantageously used as the syrup raw material of the present invention.
[0016]
Examples of the other oligosaccharide having a trehalose structure in the molecule include mono-glucosyl trehalose such as α-glucosyl trehalose and α-isomaltosyl α-glucoside, α-maltosyl trehalose, α-maltosyl α- Di-glucosyl trehalose such as maltoside, α-isomaltosyl α-maltoside, α-isomaltosyl α-isomaltoside, tri-glucosyl trehalose such as α-maltosyl α-maltotrioside, α-maltotriosyl trehalose, etc. may be used. These oligosaccharides are also advantageously used as active ingredients of trehalose crystallization inhibitors.
[0017]
The crystallization inhibitory effect of trehalose is obtained by allowing one or more oligosaccharides selected from other oligosaccharides having a trehalose structure in the molecule to coexist, but other oligosaccharides having a trehalose structure in the molecule. It is effective to allow sugar to coexist with trehalose in an amount of 10% or more, desirably 30% or more. In particular, when di-glucosyl trehalose is used, the crystallization inhibitory effect of trehalose can be remarkably enhanced, which is particularly desirable. Furthermore, if necessary, when carrying out the trehalose crystallization suppression method of the present invention, for example, one or more of other carbohydrates such as monosaccharides and oligosaccharides of disaccharides or more may optionally be contained. It is.
[0018]
Furthermore, the trehalose-rich syrup of the present invention, which contains a predetermined amount of trehalose dissolved and contains other oligosaccharides having a trehalose structure in the molecule, can also be advantageously produced directly from starch. For example, according to the method previously disclosed in Japanese Patent Application Laid-Open No. 7-213283, the applicant made an acid or α-amylase to act on starch milk having a concentration of 10% or more to obtain a liquefied solution of DE5 or less. The starch debranching enzyme, non-reducing saccharide-forming enzyme and trehalose-releasing enzyme are allowed to act to produce about 40 to 60% trehalose per solid, and then α-amylase, β-amylase and cyclomaltodextrin gluca One or two or more enzymes selected from notransferases are allowed to act, heat-inactivate them according to conventional methods, decolorize with activated carbon, and desalinate and purify with ion-exchange resins (H type, OH type), necessary Then, for example, contaminated sugars such as monosaccharides by column chromatography using a strongly acidic cation exchange resin disclosed in Japanese Patent Publication No. 4-50319. To increase the content of the target saccharide, and then to concentrate so that trehalose exceeds the solubility amount per moisture, and other oligosaccharides having a trehalose structure in the molecule coexist with about 35 moisture. % Or less trehalose-rich syrup may be collected.
[0019]
In the case of producing using maltotetraose-producing amylase, for example, the applicant of the present invention applied a non-maltotetraose-rich sugar solution in accordance with the method disclosed in Japanese Patent Application Laid-Open No. 7-143876. A reducing sugar-forming enzyme is allowed to act to produce maltosyl trehalose in an amount of about 30 to 60% per solid, and then selected from α-amylase, β-amylase, maltose-producing amylase, cyclomaltodextrin / glucanotransferase, etc. Then, purify and concentrate according to the above-mentioned method to contain trehalose exceeding the amount of solubility per moisture and contain other oligosaccharides having a trehalose structure in the molecule. What is necessary is just to extract | collect syrup with a high content of trehalose having a water content of about 35% or less.
[0020]
The trehalose-enriched syrup obtained in this way is hardly crystallized or non-crystallized even at a temperature of 15 ° C. or less, is easy to handle, has a low DE compared to conventional starch sugar, preferably Less than DE20, stable with low reducibility, mixed or processed with other materials such as amino acids, oligopeptides, proteins and other amino acid-containing substances and vitamins. There is little damage to other materials, and it can be advantageously used as a low-viscosity, low-sweet syrup for various uses such as various foods, cosmetics and pharmaceuticals. If necessary, the reducing power of syrup can be eliminated by a high pressure hydrogenation method or the like. Further, the trehalose-rich syrup of the present invention is not only easily decomposed into glucose by trehalase in vivo, but also the oligosaccharide having a trehalose structure contained in the syrup is α-glucosidase or small intestine enzyme. It is easily decomposed to produce glucose and trehalose. Furthermore, since the produced trehalose is easily decomposed into glucose by trehalase, it is digested and absorbed by ingestion and is advantageously used as a calorie source and energy source. In addition, it can be used as a sweetener that is not easily fermented by caries-inducing bacteria or the like and hardly causes caries. If the trehalose-rich syrup of the present invention is boiled, trehalose is not crystallized and a high-quality hard candy can be obtained. In addition, the trehalose-rich syrup of the present invention has osmotic pressure controllability, shaping, irradiating properties, moisture retention, viscosity, anti-crystallization of other sugars, difficult fermentation, anti-aging properties of gelatinized starch, etc. It also has the properties of
[0021]
In addition, the trehalose-rich syrup of the present invention is a sweetener, a taste improver, a quality improver, a stabilizer, an excipient, a powdered base, and the like, such as food and drink, feed, feed, cosmetics, and pharmaceuticals. It can be advantageously used in the composition.
[0022]
The trehalose-rich syrup of the present invention can be used as it is as a seasoning for sweetening. If necessary, for example, flour, glucose, maltose, sucrose, isomerized sugar, honey, maple sugar, isomaltoligosaccharide, galactooligosaccharide, fructooligosaccharide, lactosucrose, sorbitol, maltitol, lactitol, dihydrochalcone, stevioside, α -May be used in admixture with one or more suitable amounts of other sweeteners such as glycosyl stevioside, rebaudioside, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, saccharin, glycine, alanine, If necessary, it can be used by mixing with a bulking agent such as dextrin, starch, lactose and the like.
[0023]
Further, if necessary, the trehalose-rich crystal containing syrup of the present invention can be advantageously mixed with the trehalose-containing crystal to improve the quality of the trehalose-containing crystal-containing product. For example, when producing products such as icing, soft candy, bonbon and the like containing trehalose water-containing crystals, the trehalose-rich syrup of the present invention is less than an equal amount per solid, preferably to trehalose water-containing crystals. Using less than 50%, the product containing trehalose water-containing crystals can be given appropriate moisture retention, moldability, binding property, etc., and high quality immediately after production can be maintained for a long period of time.
[0024]
The trehalose-rich syrup of the present invention has a low viscosity, low DE, low sweetness and is suitable as a pulverizing base, and the obtained powder product is a substantially non-hygroscopic powder, heat resistant, Since it has high acid resistance and good stability, it can be used as a bulking agent, excipient, etc. as it is or mixed with other bulking agents, excipients, binders, etc. It is also optional to form and use various shapes such as spherical, short rod, plate, cube, and tablet. In addition, the present powder product can be advantageously used as a confectionery material, a bakery material, or the like, for example, by replacing a part or the whole of flour, corn grits, starch or the like.
[0025]
In addition, the sweetness of the trehalose-rich syrup of the present invention is well harmonized with various substances having other tastes such as acidity, salt to taste, astringency, umami, bitterness, etc., and also has high acid resistance and heat resistance. It can be advantageously used for sweetening foods, improving taste and improving quality.
[0026]
For example, amino acids, peptides, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, sprinkle, mayonnaise, dressing, vinegar, three cups of vinegar, sushi vinegar, Chinese food, tempura soup, noodle soup, sauce, ketchup, yakiniku It can be advantageously used as various seasonings such as sauce, curry roux, stew base, soup base, dashi base, nucleic acid seasoning, compound seasoning, mirin, new mirin, table syrup, coffee syrup.
[0027]
In addition, for example, Japanese rice cakes such as rice crackers, hail, rice cakes, rice cakes, manju, oirou, chanterelles, sheep mushrooms, water sheep rice cakes, brocade balls, jelly, castella, rice cakes, 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 Pastes 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 pickled, bedara pickled, Senzuke pickled, rakkyo pickled, raw ingredients for takan pickled, Pickles such as Chinese cabbage pickles Meat products such as fish, ham and sausage, fish meat ham, fish sausage, fish products such as kamaboko, chikuwa, tempura, sea urchin, squid salt, vinegar kombu, sakisume, fugurin dried and other delicacies, Tsukudani, made with seaweed, wild vegetables, seaweed, small fish, shellfish, stewed beans, potato salad, side dish foods such as konbu rolls, dairy products such as yogurt and cheese, fish meat, livestock meat, fruits, bottled canned vegetables, canned food Alcohol, Sake, Synthetic Sake, Liqueur, Western Sake, etc., Coffee, Tea, Cocoa, Juice, Carbonated Beverages, Lactic Beverages, Lactic Bacterial Beverages, Soft Drinks, Pudding Mix, Hot Cake Mix, Instant Shiko, Instant Soup, etc. Improving taste for instant foods, sweetening foods such as baby foods, therapeutic foods, drinks, peptide foods, frozen foods, cooked rice, and noodles In addition, it can be advantageously used in such as quality improvement.
[0028]
Moreover, it can also be used for the purpose of improving the palatability of feed, feed, etc. for domestic animals, poultry, and other domestic animals such as bees, cormorants and fish. Other sweeteners for tobacco, toothpaste, lipstick, lip balm, oral solution, tablets, troches, liver oil drops, mouth fresheners, mouth fragrances, gargles, and other compositions such as cosmetics and pharmaceuticals Or as a taste improver, a taste-masking agent, and further as a quality improver, stabilizer and the like.
[0029]
The quality improver and stabilizer can be advantageously applied to various physiologically active substances that tend to lose active ingredients, activity, etc., health foods containing them, and pharmaceuticals. For example, hormones such as interferon-α, -β, -γ, Tsumore necrosis factor-α, -β, macrophage migration inhibitory factor, colony stimulating factor, transfer factor, insulin, growth hormone, prolactin, erythropoietin, egg cell stimulating hormone , BCG vaccine, Japanese encephalitis vaccine, measles vaccine, live polio vaccine, seedling, tetanus toxoid, hub antitoxin, human immunoglobulin and other biologics, penicillin, erythromycin, chloramphenicol, tetracycline, streptomycin, kanamycin sulfate, etc. Vitamins such as antibiotics, thiamine, riboflavin, L-ascorbic acid, liver oil, carotenoids, ergosterol, tocopherol, lipase, elastase, urokinase, prote Enzymes such as ase, β-amylase, isoamylase, glucanase and lactase, ginseng extract, suppon extract, chlorella extract, aloe extract, propolis extract and other extracts, viruses, lactic acid bacteria, live yeasts such as yeast, and various types of royal jelly The physiologically active substance can also be easily produced into various compositions such as a stable, high-quality liquid, pasty or solid health food or medicine without losing its active ingredient or activity.
[0030]
The method of adding the trehalose-rich syrup of the present invention to various compositions as described above may be included in the process until the product is completed, for example, mixing, dissolving, dipping, infiltration, spraying, Known methods such as coating, coating, spraying, pouring, and solidification are appropriately selected. The amount is usually 0.5% or more, preferably 1% or more.
[0031]
Next, the present invention will be described more specifically by experiments.
[0032]
[Experiment 1]
<Effect of environmental temperature on the solubility of trehalose in water>
The solubility of trehalose in water at room temperature was examined. That is, 10 parts by weight of water and 20 parts by weight of water-containing trehalose crystals are put into a glass beaker, and the temperature is kept constant at 5 ° C., 10 ° C., 15 ° C., 20 ° C., 25 ° C., 30 ° C. and 40 ° C. Keep in the chamber for 24 hours, then filter and measure the trehalose concentration in the filtrate, the solubility of trehalose (in terms of anhydride) in 100 g of water at each temperature, ie, the weight of trehalose dissolved in 100 g of water in a saturated state (g ) The results are summarized in Table 1.
[0033]
[Table 1]

[0034]
From the results in Table 1, it was found that trehalose has a relatively low solubility in water and is a saccharide that is easily crystallized at room temperature.
[0035]
[Experiment 2]
<Effect of coexistence of various carbohydrates on trehalose crystallization suppression effect of trehalose-containing syrup exceeding the solubility amount>
Trehalose is heated and dissolved in an amount corresponding to 1.5 times the solubility in water at 10 ° C., and other various sugars are dissolved and contained in this, and left at a relatively low temperature. The crystallization suppression effect was investigated. That is, from the result of Experiment 1, 1.5 times the amount of trehalose solubility in 100 parts by weight of water at 10 ° C. was 83 parts by weight as an anhydride. As shown in 100 parts by weight of water, 83 parts by weight of trehalose, and other saccharides, glucose, maltose, isomaltose, lactose, maltotriose, panose, maltotetraose, sorbitol, maltitol, maltotriitol, Sucrose, raffinose, erulose, α-glucosyl trehalose (mono-glucosyl trehalose), α-maltosyl trehalose (di-glucosyl trehalose) and α-maltotriosyl trehalose disclosed in Japanese Patent Application Laid-Open No. 7-143876 (Tri-glucosyl trehalose), JP-A-8-217784 The α-isomaltosyl α-glucoside (mono-glucosyl trehalose) disclosed in the gazette and the α-maltosyl α-maltoside (di-glucosyl trehalose) disclosed in Japanese Patent Application No. 6-167486 are each 10% of trehalose. That is, it was dissolved by heating in a glass beaker so as to be 8.3 parts by weight, and this was left in a thermostatic chamber at 5 ° C., 10 ° C., and 15 ° C. for one week, and the presence or absence of crystallization of trehalose was visually observed. The crystallization inhibitory effect of trehalose was determined. The results are summarized in Table 2.
[0036]
[Table 2]

[0037]
As is apparent from the results in Table 2, the trehalose crystallized when trehalose was dissolved and contained in excess of the amount of solubility, other oligosaccharides having a trehalose structure in the molecule, that is, α-glucosyl trehalose, α- Specific by dissolving tri-glucosyl trehalose such as mono-glucosyl trehalose such as isomaltosyl α-glucoside, α-maltosyl trehalose, di-glucosyl trehalose such as α-maltosyl α-maltoside and α-maltotriosyl trehalose Was found to be significantly suppressed. In addition, the crystallization inhibitory effect of trehalose exhibited by α-maltotriosyl trehalose (also known as tri-glucosyl trehalose) was relatively weak.
[0038]
[Experiment 3]
<Effects of trehalose concentration and other oligosaccharide concentrations with trehalose structure in the molecule on trehalose crystallization suppression effect of trehalose-containing syrup exceeding the solubility amount>
Trehalose is dissolved in water in amounts of 1.5, 2.0, 2.5, 2.8, and 3.3 times the amount of solubility in water at 10 ° C., and has a trehalose structure in the molecule. These oligosaccharides were dissolved in trehalose in amounts of 10, 30 and 60%, and allowed to stand at a relatively low temperature, and the effect of suppressing the crystallization of trehalose was examined.
[0039]
That is, from the results of Experiment 1, 1.5, 2.0, 2.5, 2.8, and 3.3 times the solubility of trehalose with respect to 100 parts by weight of water at 10 ° C. are respectively anhydrous. 83, 111, 138, 155 and 182 parts by weight. Using this relationship, as shown in Table 3, the composition of the test solution is 100 parts by weight of water, and trehalose with respect to a predetermined part by weight and trehalose, respectively. Then, mono-glucosyl trehalose (α-glucosyl trehalose) or di-glucosyl trehalose (α-maltosyl trehalose) is heated and dissolved in a glass beaker so as to have a predetermined weight part, and these are dissolved at 5 ° C., 10 ° C. and The sample was left in a thermostatic chamber at 15 ° C., and the crystallization inhibitory effect of trehalose was determined. The results are summarized in Table 3.
[0040]
[Table 3]
[0041]
As is apparent from the results in Table 3, among other oligosaccharides having a trehalose structure in the molecule, both mono- and di-glucosyl trehalose have trehalose crystallization inhibitory effects, and in particular, di-glucosyl. It was found that trehalose exerts a remarkable crystallization inhibitory effect. Even when di-glucosyl trehalose coexists, when 2.8 times the original amount of solubility per water and 3.0 times the amount of trehalose are contained, crystallization of trehalose occurs. Was observed.
[0042]
[Experiment 4]
<Effect of water on microbial contamination of trehalose-containing syrup exceeding solubility>
Using trehalose-rich syrup containing trehalose and other oligosaccharides having a trehalose structure in the molecule, the influence of moisture on microbial contamination and trehalose crystallization suppression was investigated. That is, as shown in Table 4, the composition of the test solution was a trehalose aqueous solution in which trehalose was heated and dissolved to 100 to 100 parts by weight of water so that the solubility at 15 ° C. was 1.3 to 4.0 times. Mono-glucosyl trehalose (α-glucosyl trehalose) and di-glucosyl trehalose (α-maltosyl trehalose) are heated and dissolved to obtain trehalose-containing syrup having a syrup moisture content of 20 to 40%. The sample was left in a room at 15 ° C. for 2 months, and the contamination due to microbial growth on the syrup surface and inside was observed with the naked eye, and the presence or absence of crystallization of trehalose was also visually observed.
[0043]
[Table 4]

[0044]
As is clear from the results in Table 4, the trehalose-rich syrup of the present invention has trehalose crystallization effectively suppressed, and in the range up to about 2.8 times the original solubility per moisture, trehalose It was found that the syrup was stable at room temperature and was free from microbial contamination when the water content was 35% or less.
[0045]
Hereinafter, some examples of the present invention will be described. Example A describes a composition containing the trehalose-rich syrup of the present invention and Example B using the syrup.
[0046]
Example A-1
After adding calcium carbonate to 33% corn starch milk to a final concentration of 0.1% by weight, the pH was adjusted to 6.5, and α-amylase (trade name Termamyl 60L, manufactured by Novo) was added to 0 per gram starch. The mixture was added to 2 wt% and reacted at 95 ° C. for 15 minutes. The reaction solution was heated by an autoclave for 10 minutes (120 ° C.), then cooled to 45 ° C., and this was subjected to maltotetraose-producing amylase (manufactured by Hayashibara Biochemical Laboratories Co., Ltd.) disclosed in Japanese Patent Publication No. 7-89916. ) 5 units per gram starch, 1,000 units of isoamylase (manufactured by the same laboratory) and 5 units of non-reducing saccharide-forming enzyme disclosed in JP-A-7-143876, adjusted to pH 6.0, and 45 The reaction was carried out at 0 ° C. for 48 hours. The reaction solution was kept at 95 ° C. for 10 minutes to inactivate the enzyme, then cooled and filtered, and the filtrate obtained was decolorized with activated carbon and desalted with H-type and OH-type ion exchange resins according to a conventional method. Purification and further concentration gave syrup having a moisture content of about 30% with a yield of about 90% per solid. This product had a DE of about 15 and contained about 2% α-glucosyl trehalose and about 60% α-maltosyl trehalose per solid. This syrup can be advantageously used as a crystallization inhibitor for trehalose.
[0047]
In 50 parts by weight of this syrup, 39 parts by weight of water containing trehalose (trade name “Trehaose” sold by Hayashibara Shoji Co., Ltd.) and 11 parts by weight of water are dissolved by heating to obtain a trehalose-rich syrup having a water content of about 30% and a DE of about 8. Manufactured. This product contains trehalose at about 1.9 times the original solubility at 15 ° C, and contains about 62% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose. Low DE, low viscosity , Low sweetness syrup. Although this product is highly supersaturated with trehalose, its crystallization is suppressed, it is stable at room temperature, easy to handle, sweeteners, taste improvers, quality improvers, powdered groups As an agent, it can be advantageously used in various compositions such as various foods, cosmetics, and pharmaceuticals.
[0048]
Example A-2
In order to increase the content of α-maltosyl trehalose using the sugar solution containing α-glucosyl trehalose and α-maltosyl trehalose obtained by the method of Example A-1 as a raw sugar solution, an alkali metal strongly acidic cation exchange resin is used. (XT-1016, Na ⁺ Column chromatography using a mold, a crosslinking degree of 4%, manufactured by Tokyo Organic Chemical Industry Co., Ltd.). The resin was packed into four jacketed stainless steel columns with an inner diameter of 5.4 cm and connected in series to a total resin layer length of about 20 m. While maintaining the temperature in the column at 55 ° C., the sugar solution is added to the resin at 5 v / v%, and hot water at 55 ° C. is fractionated by SV0.13 to remove the fraction containing a high amount of monosaccharides and disaccharides. The α-maltosyl trehalose-rich fraction was collected, further purified and concentrated to obtain syrup having a water content of about 30%. This product had a DE of about 9 and contained about 65% α-maltosyltrehalose per solid. This syrup can be advantageously used as a crystallization inhibitor for trehalose.
[0049]
To 40 parts by weight of this syrup, 46 parts by weight of water-containing trehalose crystals and 14 parts by weight of water were added and dissolved by heating to produce a trehalose-rich syrup having a water content of about 30% and a DE of about 4. This product contains trehalose in an amount of about 2.3 times the original solubility at 15 ° C., and contains about 45% of other oligosaccharides having a trehalose structure in the molecule relative to trehalose. Low viscosity, low sweetness syrup. Although this product is highly supersaturated with trehalose, its crystallization is suppressed, it is stable at room temperature, easy to handle, sweeteners, taste improvers, quality improvers, powdered groups As an agent, it can be advantageously used in various compositions such as various foods, cosmetics, and pharmaceuticals.
[0050]
Example A-3
In Example A-1, 2 units of β-amylase (manufactured by Nagase Seikagaku Corporation, trade name β-amylase # 1500) were further added to the solution obtained by inactivating the enzyme by heating at 95 ° C. for 10 minutes, and 50 The reaction was carried out at 20 ° C. for 20 hours. The reaction solution was heated to inactivate the enzyme, followed by decolorization, desalting and purification according to conventional methods, and further concentrated to obtain syrup having a water content of about 60% in a yield of about 90% per solid. . In order to increase the di-glucosyl trehalose content using this solution as a raw sugar solution, a salt type strongly acidic cation exchange resin (sold by Dow Chemical Co., trade name Dowex 50W-X4, Ca ⁺⁺ Except using the type | mold, column chromatography was performed according to the method of Example A-2, the fraction containing high di-glucosyl trehalose was extract | collected, and it refined | purified and concentrated further and obtained syrup with about 30% of water | moisture content. This product had a DE of about 1 and contained about 90% of di-glucosyl trehalose such as α-maltosyl trehalose per solid. This syrup can be advantageously used as a crystallization inhibitor for trehalose.
[0051]
To 35 parts by weight of this syrup, 50 parts by weight of water-containing trehalose crystals and 15 parts by weight of water were added and dissolved by heating to produce a trehalose-rich syrup having a water content of 30% and a DE of 1 or less. This product contains trehalose about 2.4 times the original solubility at 15 ° C., and other oligosaccharides with trehalose structure in the molecule mainly composed of α-maltosyl trehalose are added to trehalose. The low DE, low viscosity, low sweetness syrup containing about 50%. Although this product is highly supersaturated with trehalose, its crystallization is suppressed, it is stable at room temperature, easy to handle, sweeteners, taste improvers, quality improvers, powdered groups As an agent, it can be advantageously used in various compositions such as various foods, cosmetics, and pharmaceuticals.
[0052]
Example A-4
Calcium carbonate was added to 30% corn starch milk to a final concentration of 0.1% by weight and then adjusted to pH 6.5, and α-amylase (manufactured by Novo, trade name Termamyl 60L) was added to this per gram starch. The mixture was added to 2 wt% and reacted at 95 ° C. for 15 minutes. The reaction solution was heated in an autoclave for 10 minutes (120 ° C.) and then cooled to 45 ° C., and α-amylase (manufactured by Nagase Seikagaku Corporation, trade name Neospitase) was added to 1 unit per gram of starch and 1,000 amylase. The unit and 5 units of non-reducing saccharide-forming enzyme disclosed in JP-A-7-143786 were added, adjusted to pH 6.0, and reacted at 45 ° C. for 48 hours. After heating the reaction solution to inactivate the enzyme, it is purified by decoloring, desalting and concentrating according to conventional methods, and further concentrated to obtain syrup having a water content of about 30% in a yield of about 90% per solid. It was. This product had a DE of about 11 and contained about 5% α-glucosyl trehalose and about 12% α-maltosyl trehalose per solid. This syrup can be advantageously used as a crystallization inhibitor for trehalose.
[0053]
A trehalose-rich syrup having a water content of about 30% and a DE of about 6 was produced by heating and dissolving 38 parts by weight of trehalose-containing crystals and 12 parts by weight of water in 50 parts by weight of this syrup. This product contains trehalose in an amount of about 1.9 times the original solubility at 15 ° C., and contains about 58% of other oligosaccharides having a trehalose structure in the molecule relative to trehalose. Low viscosity, low sweetness syrup. Although this product is highly supersaturated with trehalose, its crystallization is suppressed, it is stable at room temperature, easy to handle, sweeteners, taste improvers, quality improvers, powdered groups As an agent, it can be advantageously used in various compositions such as various foods, cosmetics, and pharmaceuticals.
[0054]
Example A-5
Potato starch is made into starch milk having a concentration of 10%, α-amylase is allowed to act on this to obtain a liquefied solution, and then 3 units of non-reducing saccharide-forming enzyme disclosed in JP-A-7-213283 is used per gram starch And trehalose-free enzyme (5 units) per gram starch, isoamylase (1,000 units) per gram starch and maltotetraose-producing amylase (1 unit) were added and reacted at pH 6.0 and a temperature of 40 ° C. for 48 hours. After heating the reaction solution to inactivate the enzyme, it was purified by decoloring, desalting and purifying according to a conventional method, and concentrated to obtain about 90% yield of syrup having a water content of about 30% and DE of about 15 per solid matter. I got it. This product contains trehalose in an amount of about 1.9 times the original solubility at 15 ° C., and contains about 30% of other oligosaccharides having a trehalose structure in the molecule relative to trehalose. Low sweet syrup. Although this product is highly supersaturated with trehalose, its crystallization is well controlled, stable at room temperature, easy to handle, sweetener, taste improver, quality improver, powdered As a base, it can be advantageously used in various compositions such as various foods, cosmetics, and pharmaceuticals.
[0055]
Example A-6
The trehalose-rich syrup obtained by the method of Example A-5 was put in an autoclave, Raney nickel 10% was added, the temperature was raised to 90 to 120 ° C. with stirring, and the hydrogen pressure was 20 to 120 kgf / cm. ² To complete the hydrogenation, then Raney nickel is removed, followed by decolorization, desalting and purification according to conventional methods, concentration and syrup with about 30% moisture at about 90% solids. Obtained. This product contains about 1.9 times the original solubility of trehalose at 15 ° C. and syrup containing about 30% of other oligosaccharides having a trehalose structure in the molecule relative to trehalose. is there. Despite the high supersaturation of trehalose, this product has well-controlled crystallization, does not exhibit substantially reducing properties, is extremely stable and easy to handle, and is a sweetener and taste improver. Furthermore, it can be advantageously used in various compositions such as various foods, cosmetics, and pharmaceuticals as a quality improving agent and the like, and further as a low caries sweetener and a low calorie sweetener.
[0056]
Example A-7
After adding calcium carbonate to 33% corn starch milk to a final concentration of 0.1% by weight, the pH was adjusted to 6.5, and α-amylase (manufactured by Novo, trade name Termamyl 60L) was added to the starch gram. It was added so that it might become 0.2 weight% per unit, and it reacted at 95 degreeC for 15 minutes. The reaction solution was heated by an autoclave for 10 minutes (120 ° C.) and then cooled to 45 ° C., and α-amylase (manufactured by Nagase Seikagaku Corporation, trade name Neospitase) was added to 1 unit per gram starch and JP-A-7-143786. 5 units of the non-reducing saccharide-forming enzyme disclosed in this publication was added, adjusted to pH 6.0, and reacted at 45 ° C. for 48 hours. After heating the reaction solution to inactivate the enzyme, it is purified by decoloring, desalting and concentrating according to conventional methods, and further concentrated to obtain syrup having a water content of about 30% in a yield of about 90% per solid. It was. This product had a DE of about 8 and contained about 4% α-glucosyl trehalose and about 7% α-maltosyl trehalose per solid. This syrup can be advantageously used as a crystallization inhibitor for trehalose.
[0057]
A trehalose-rich syrup having a water content of about 30% and a DE of about 5 was produced by heating and dissolving 35 parts by weight of trehalose-containing crystals and 10 parts by weight of water in 55 parts by weight of this syrup. This product contains trehalose at about 1.7 times the original solubility at 15 ° C., and contains about 50% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose. High viscosity, low sweetness syrup. Although this product is highly supersaturated with trehalose, its crystallization is suppressed, stable at room temperature, easy to handle, sweetener, taste improver, quality improver, powdered As a base, it can be advantageously used in various compositions such as various foods, cosmetics, and pharmaceuticals.
[0058]
Example B-1
<Lactic acid bacteria beverage>
175 parts by weight of skim milk powder and 150 parts by weight of trehalose-rich syrup obtained by the method of Example A-5 were dissolved in 1,200 parts by weight of water, sterilized at 65 ° C for 30 minutes, cooled to 40 ° C, and then According to a conventional method, 30 parts by weight of a starter of lactic acid bacteria was inoculated and cultured at 37 ° C. for 8 hours to obtain a lactic acid bacteria beverage. This product is a lactic acid bacteria beverage with good flavor. In addition, this product contains oligosaccharides and not only stably retains lactic acid bacteria, but also has a bifidobacteria growth promoting action.
[0059]
Example B-2
<coffee>
About 100 parts by weight of roasted coffee beans were pulverized and extracted with about 1,000 parts by weight of hot water to obtain about 860 parts by weight of an extract. About 450 parts by weight of this liquid is uniformly mixed with about 150 parts by weight of the high trehalose-containing syrup obtained by the method of Example A-3 and about 400 parts by weight of water containing an appropriate amount of baking soda to prepare a coffee having a pH of about 7. Then, according to a conventional method, this was filled in a can and sterilized by heating at 120 ° C. for 30 minutes to produce a canned coffee. This product is a high quality coffee 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 with good fragrance and taste even if it is cooled for summer.
[0060]
Example B-3
<Beverages with high trehalose content>
695 parts by weight of a high trehalose-containing syrup obtained by the method of Example A-7, 3 parts by weight of citric acid, mineral / vitamin solution (calcium lactate 0.015%, potassium chloride 0.025%, magnesium chloride heptahydrate 0. 009%, monosodium glutamate 0.122%, L-ascorbic acid 0.3%, thiamine 0.002%, riboflavin 0.001%, pyridoxine 0.002% and an aqueous solution containing 100 parts by weight and grapefruit flavor And water was added to make 1000 parts by weight. Then, according to a conventional method, the can was filled in a can and heat sterilized to produce an energy supplement beverage. This product is an easy-to-drink beverage with low viscosity and moderate viscosity that contains trehalose-containing carbohydrates at a high concentration of about 50%, and can be used easily as an emergency food or immediately before or during exercise. It is suitable as a drink for energy supply.
[0061]
Example B-4
<Hard Candy>
100 parts by weight of a high trehalose-containing syrup obtained by the method of Example A-1 was heated and concentrated under reduced pressure until the water content was less than 2%, and 0.5 parts by weight of citric acid and an appropriate amount of lemon flavor and coloring agent were added thereto. Were mixed and molded according to a conventional method to obtain a product. This product is a high quality hard candy that is crisp, tastes good, and does not crystallize or deform.
[0062]
Example B-5
<An>
In accordance with a conventional method, water was added to 10 parts by weight of raw azuki, boiled, astringent, and drained to remove water-soluble contaminants to obtain about 21 parts by weight of red bean paste. To this raw bean paste, 14 parts by weight of sucrose, 5 parts by weight of syrup containing a high amount of trehalose obtained by the method of Example A-2 and 4 parts by weight of water are boiled. The product was kneaded so that about 35 parts by weight of the product was obtained. This product has no color burn, has a good texture, has a good flavor, and is suitable as an ingredient for anpan, bun, dumpling, peach and ice confectionery.
[0063]
Example B-6
<Strawberry jam>
15 parts by weight of raw strawberry, 6 parts by weight of sucrose, 2 parts by weight of maltose, 4 parts by weight of syrup with high trehalose content obtained by the method of Example A-2, 0.05 part by weight of pectin, 0.01 part by weight of citric acid Boiled in to produce jam and bottled to make a product. This product is a high quality jam with good flavor and color.
[0064]
Example B-7
<Bread>
Knead 100 parts by weight of flour, 2 parts by weight of yeast, 5 parts by weight of sugar, 2 parts by weight of syrup with high trehalose content obtained by the method of Example A-4 and 0.1 part by weight of inorganic food with water according to a conventional method. The medium seeds were fermented at 26 ° C. for 2 hours, then aged for 30 minutes and baked. This product is a high quality bread with good hue and sudoku, moderate elasticity and mild sweetness.
[0065]
[Example B-8]
<custard cream>
100 parts by weight of corn starch, 100 parts by weight of syrup with a high content of trehalose obtained by the method of Example A-1, 80 parts by weight of maltose, 20 parts by weight of sucrose and 1 part by weight of sodium chloride were mixed well, and 280 parts by weight of chicken egg was added. Stir and slowly add 1,000 parts by weight of boiled milk to this, and continue to stir it over fire. When corn starch is completely gelatinized and the whole becomes translucent, stop the fire and cool it. Then, an appropriate amount of vanilla fragrance was added, and the product was obtained by weighing, filling and packaging. This product has a smooth luster, mild sweetness and deliciousness. In addition, this product can suppress the aging of gelatinized starch and can greatly extend the shelf life.
[0066]
Example B-9
<Fertilization>
After 4 parts by weight of mochi flour was dissolved in 6 parts by weight of water and poured into a wooden frame covered with a wet cloth, this was steamed at 100 ° C. for 20 minutes, and then the trehalose content obtained by the method of Example A-1 was added. 6 parts by weight of syrup and 2 parts by weight of sugar were added and kneaded sufficiently to form a fertilizer. This product has good flavor. In addition, this product can suppress the aging of gelatinized starch and can greatly extend the shelf life.
[0067]
Example B-10
<Icing>
Equivalent emulsifier (sugar ester) 1.2 parts by weight was mixed with 80 parts by weight of syrup with high trehalose content obtained by the method of Example A-2, and then trehalose hydrated crystals (trade name “Trehaose” sold by Hayashibara Corporation). ) 107 parts by weight were mixed, and while maintaining the temperature at 45 ° C., 7.5 parts by weight 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.
[0068]
Example B-11
<Soft candy>
60 parts by weight of a high trehalose syrup obtained by the method of Example A-4 and 180 parts by weight of a trehalose hydrous crystal were mixed and concentrated by heating, and then 15 parts by weight of a 20% pullulan solution and 60 parts by weight of a 10% agar solution were added. In addition, heat-concentrate in the same manner, and after adding 70 parts by weight of milk cream, 120 parts by weight of skim milk powder, 1.5 parts by weight of sugar ester and 40 parts by weight of margarine, heat-concentrate to Bx85, and then molded according to a conventional method. And soft candy was obtained. This product is a soft candy that contains trehalose microcrystals, is rich in milk flavor, and has no teeth. In addition, it is a healthy candy that does not have caries concerns because it does not use sugar.
[0069]
Example B-12
<Bonbon>
5 parts by weight of trehalose high syrup obtained by the method of Example A-5, 300 parts by weight of trehalose hydrated crystals and 115 parts by weight of water were mixed, heated and boiled to Bx70, the product temperature was cooled to 80 ° C., After mixing 40 parts by weight of D, it was 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 change over time.
[0070]
Example B-13
<Ham>
The pork thigh is uniformly rubbed with 1,000 parts by weight of meat and 15 parts by weight of sodium chloride and 3 parts by weight of potassium nitrate, and deposited overnight in a cold room. This was immersed in a salted solution consisting of 440 parts by weight of water, 100 parts by weight of sodium chloride, 3 parts by weight of potassium nitrate, 60 parts by weight of syrup containing high trehalose obtained by the method of Example A-3 and spices in a cold room for 7 days, According to a conventional method, it 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.
[0071]
Example B-14
<Simmered>
According to a conventional method, 250 parts by weight of sand pickled, acid-treated kelp, 212 parts by weight of soy sauce, 318 parts by weight of an amino acid solution, 70 parts by weight of syrup with high trehalose obtained by the method of Example A-1, and sucrose While adding 20 parts by weight and boiling, 12 parts by weight of sodium glutamate and 8 parts by weight of caramel were added and cooked to obtain a boiled kelp. This product is a low carious boiled eel. In addition to the taste and aroma, it was an appetizing simmered dish with both color and gloss.
[0072]
Example B-15
<Cosmetic cream>
2 parts by weight of polyoxyethylene glycol monostearate, 5 parts by weight of self-emulsifying glyceryl monostearate, 2 parts by weight of syrup with a high trehalose content obtained by the method of Example A-3, 1 part by weight of α-glycosyl rutin, liquid paraffin 1 part by weight, 10 parts by weight of glyceryl trioctanoate and an appropriate amount of preservative were dissolved by heating in accordance with a conventional method. To this, 2 parts by weight of L-lactic acid, 5 parts by weight of 1,3-butylene glycol and 66 parts by weight of purified water were added. In addition, the mixture was emulsified with a homogenizer, and an appropriate amount of a fragrance was added, followed by stirring and mixing to produce a cream. 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.
[0073]
Example B-16
<Toothpaste>
Formulation
Dicalcium phosphate 45.0 parts by weight
Pullulan 2.95 parts by weight
Sodium lauryl sulfate 1.5 parts by weight
Glycerin 20.0 parts by weight
0.5 parts by weight of polyoxyethylene sorbitan laurate
Preservative 0.05 parts by weight
12.0 parts by weight of trehalose-rich syrup obtained by the method of Example A-6
Maltitol 5.0 parts by weight
13.0 parts by weight of water
The above materials were mixed according to a conventional method to obtain a toothpaste. This product has moderate sweetness and is particularly suitable as a toothpaste for children.
[0074]
[Example 17]
<Treatment for trauma>
200 parts by weight of trehalose-rich syrup and 360 parts by weight of maltose produced by the method of Example A-3 were added and mixed with 50 parts by weight of methanol in which 3 parts by weight of iodine were dissolved, and further 140 parts by weight of 14 w / v% pullulan aqueous solution. Was added and mixed to obtain a plaster for treatment of trauma showing moderate elongation and adhesion. This product is suitable not only for bactericidal action by iodine, but also as an energy replenisher for cells by trehalose and maltose, so that the healing period is shortened and the wound surface is cured cleanly.
[0075]
[Example B-18]
<Tube nutritional supplement>
20 parts by weight of trehalose-rich powder obtained by spray drying the trehalose-rich syrup obtained by the method of Example A-2, 1.1 parts by weight of glycine, 0.4 parts by weight of sodium glutamate, 0.4 parts of calcium lactate A formulation consisting of parts by weight, 0.1 parts by weight magnesium carbonate, 0.01 parts by weight thiamine and 0.01 parts by weight riboflavin is prepared. 24 g of this blend was filled into laminated aluminum parcels and heat sealed to obtain a product. This product is dissolved in about 33 to 500 ml of water to make a nutritional supplement, and administered to the nasal cavity, gastrointestinal tract, etc. by the tube method. This product can be advantageously used not only as a human but also as a parenteral nutritional supplement for livestock.
[0076]
Example B-19
<Interferon solution>
Human natural interferon-γ preparation (manufactured by Hayashibara Biochemical Laboratories Co., Ltd., sold by Cosmo Bio Co., Ltd.) is applied to an immobilized anti-human interferon-γ antibody column according to a conventional method, and human natural contained in the preparation Type interferon-γ is adsorbed, bovine serum albumin as a stabilizer is passed through and removed, and then the pH is changed, so that human natural interferon-γ is obtained in the method of Example A-3. Elution was performed using physiological saline containing 7% of syrup as a solid. This solution is microfiltered and aseptically filled into vials to give 10 natural human interferon-γ per ml. ^Five A solution having units was obtained. About 1 to 20 ml of adult is orally or parenterally administered per day, and this product can be advantageously used for the treatment of viral diseases, allergic diseases, rheumatism, diabetes, malignant tumors and the like. In this product, di-glucosyl trehalose such as trehalose and α-maltosyl trehalose acts as a stabilizer and maintains its activity well even when left at 4 ° C. or 25 ° C. for 20 days.
[0077]
【The invention's effect】
As is apparent from the above, the present invention provides a stable trehalose-rich syrup that is hardly crystallized or non-crystallized at room temperature and is less susceptible to microbial contamination. Unlike conventional trehalose crystalline powder products, it does not require dissolving operation, and can be stored in tanks, transported by pumps, transported by tank trucks, and handled easily. Compared with conventional starch sugar, it is a completely new type of syrup with low DE, low viscosity and high sweetness, and various foods and drinks as sweeteners, taste improvers, quality improvers, powdered bases, etc. It can be advantageously used for the production of various compositions such as cosmetics and pharmaceuticals. Therefore, the establishment of the present invention provides a syrup having a high trehalose content that is stable at room temperature, which has not been obtained as desired, and has a great influence on related industries such as foods, cosmetics, and pharmaceuticals.
[Table 3]

[Table 3]

Claims (16)

alpha-and-glucosyl trehalose, alpha-two oligosaccharides maltosyl trehalose, contains 10w / w% or more with respect to trehalose, trehalose syrup crystallization trehalose is suppressed. The trehalose- containing syrup according to claim 1, which is a supersaturated aqueous solution of trehalose. The trehalose- containing syrup according to claim 1 or 2, wherein the water content is 35 w / w% or less. The trehalose- containing syrup according to claim 1, 2, or 3, wherein the crystallisation of trehalose is not observed with the naked eye when left in a thermostatic chamber at 15 ° C for one week. A method for producing a food or drink, comprising 0.5 w / w% or more of the trehalose- containing syrup according to claim 1, 2, 3 or 4.   The method for producing a food or drink according to claim 5, wherein the food or drink is a lactic acid bacteria beverage, coffee, hard candy, bean jam, bread, custard cream, fertilizer, icing, soft candy, bonbon, ham or boiled. A method for producing a cosmetic, comprising adding 0.5 w / w% or more of the trehalose- containing syrup according to claim 1, 2, 3 or 4. A method for producing a pharmaceutical product comprising the trehalose- containing syrup according to claim 1, 2, 3 or 4 in an amount of 0.5 w / w% or more. A method for inhibiting crystallization of trehalose, comprising causing one or more oligosaccharides selected from oligosaccharides having a trehalose structure in the molecule to coexist in a trehalose- containing syrup.   The method for suppressing crystallization of trehalose according to claim 9, wherein the oligosaccharide having a trehalose structure in the molecule is allowed to coexist with 10% by weight or more with respect to trehalose.   The method for inhibiting crystallization of trehalose according to claim 9 or 10, wherein the oligosaccharide having a trehalose structure in the molecule is one or more oligosaccharides selected from mono-glucosyl trehalose and di-glucosyl trehalose.   A trehalose crystallization inhibitor comprising, as an active ingredient, one or more oligosaccharides selected from oligosaccharides having a trehalose structure in the molecule.   The trehalose crystallization inhibitor according to claim 12, wherein the oligosaccharide having a trehalose structure in the molecule is one or more oligosaccharides selected from mono-glucosyl trehalose and di-glucosyl trehalose. and alpha-glucosyl trehalose, alpha-two oligosaccharides maltosyl trehalose, 10w / w and wherein the coexistence or more%, method for producing a trehalose-containing syrup crystallization trehalose is suppressed against trehalose . The method for producing trehalose- containing syrup according to claim 14, wherein the water content is 35 w / w% or less. The method for producing trehalose- containing syrup according to claim 14 or 15, wherein crystallization of trehalose is not visually observed when left in a thermostatic chamber at 15 ° C for one week.