JP4422960B2 - β-maltose hydrous crystal-containing powder, its production method and use - Google Patents

Description

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

[0049]
As is apparent from Table 1, test no. Granulated by extrusion method of 3 to 6 and obtained by pulverization, containing 86% to less than 93% maltose and 2% or more of glucose in terms of anhydride, and malt triose and glucose as other saccharides A β-maltose hydrous crystal-containing powder containing an oligosaccharide having a polymerization degree of 4 or more and containing 7% or more and less than 14% of an α-anomer in maltose as a maltose isomer and having a crystallinity of 62% or more and less than 72%. It was found that the material has low hygroscopicity, no stickiness, good storage stability, easy handling, and excellent solubility in aqueous media such as water and viscous dextrin-containing aqueous solutions. In contrast, test no. Β-maltose hydrous crystal-containing powder having a maltose content of 1 and 2 as low as 82.1% and 84.1%, and an α-anomer content in maltose exceeding 14% as maltose isomers and a crystallinity of less than 62% Although it was excellent in solubility in an aqueous medium, it was an unstable powder with high hygroscopicity, high stickiness, and poor storage stability.
[0050]
On the other hand, test no. 7 has a high maltose content of 94.2%, the α-anomer content in maltose is less than 7% as maltose isomers, and the β-maltose hydrous crystal-containing powder having a crystallinity of more than 72% is hygroscopic. The powder was inferior in solubility in an aqueous medium, although there was little stickiness.
[0051]
In addition, test No. used as a control. No. 8 “Saint Marto S” is a powder obtained by spraying. However, the maltose purity was 95.0% and the crystallinity was 74.5%, both of which had little hygroscopicity and no sticking property, but were poor in solubility in aqueous media. In addition, Test No. No. 9 “Maltose HHH” is a crystal powder obtained by honeying a mass kit. This powder is a very high-purity maltose, having a high maltose purity of 99.6% and a crystallinity of 82.6%, almost no hygroscopicity and no stickiness, but soluble in an aqueous medium. It was inferior in nature. Furthermore, test no. Unlike the other samples, No. 10 “Finetose” is an anhydrous α-maltose crystal powder. This powder has a high α-anomer content in maltose, and the properties of the powder are significantly different from other powders mainly composed of β-maltose hydrous crystals. The powder is unstable, has a strong fixability and is inferior in storage stability, and also has poor solubility in an aqueous medium.
[0052]
From the above results, in the production of β-maltose crystal-containing powder from an α-maltose anhydrous crystal-containing mass kit including a granulation step and a powdering step by an extrusion method, maltose is 86% or more and less than 93% in terms of anhydride. When an aqueous solution containing 2% or more of glucose is used as a raw material and produced according to the series of production methods of the present invention, a β-maltose crystal-containing powder that is excellent in solubility in an aqueous medium and easy to handle can be obtained. found.
[0053]
Therefore, containing β-maltose crystals containing maltose of 86% or more and less than 93% and glucose of 2% or more and having a crystallinity of 62% or more and less than 72% in terms of anhydride, obtained by employing the present invention. The powder has excellent solubility in an aqueous medium, is easy to handle and can be produced in a high yield, and in addition to the conventional β-maltose crystal-containing powder, the powder is used when dissolved in an aqueous medium. The working time can be greatly shortened, and it can be said that it is extremely valuable industrially.
[0054]
Hereinafter, the present invention will be described in more detail with reference to specific examples, but the present invention is not limited to these examples.
[0055]
Example A-1-a
<Preparation of maltose-containing aqueous solution>
A commercially available bacterial liquefied α-amylase (trade name “Spitase HS”, sold by Nagase Sangyo Co., Ltd.) is added to a suspension of 1 part by weight of potato starch and 4 parts by weight of water. Immediately after heating, the enzyme reaction was stopped by heating to 130 ° C. to obtain a liquefied liquid of DE1.8. This starch liquefied liquid is rapidly cooled to 55 ° C., and starch debranching enzyme (isoamylase prepared by cultivating Pseudomonas bacteria, sold by Hayashibara Biochemical Laboratories Co., Ltd.) per 100 g starch and β-amylase derived from soybean ( Trade name “# 1500”, sold by Nagase Sangyo Co., Ltd.) 50 units per gram of starch, and maltose-producing α-amylase (trade name “Maltogenase”, sold by Novo Nordisk Co., Ltd.) 10 units per gram of carbohydrate In addition, saccharification was carried out for 40 hours while maintaining the pH at 5.0. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment according to a conventional method, and concentrated under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of the maltose-containing aqueous solution was 3.8% glucose, 92.5% maltose, 1.1% maltotriose, and 2.6% or more maltotetraose.
[0056]
Example A-1-b
<Preparation of β-maltose hydrous crystal-containing powder>
After concentrating the maltose-containing aqueous solution obtained in Example A-1-a to a water content of about 5%, the maltose-containing aqueous solution was transferred to a screw extruder, 2% α-maltose anhydrous crystals were added as seed crystals, and the temperature was maintained at 90 to 100 ° C. The mass kit was kneaded to crystallize anhydrous α-maltose crystals, and this was extruded and granulated.
[0057]
This granulated product is kept in a room kept at 30 ° C. and relative humidity (RH) 80% for 5 hours, and then pulverized to form β-maltose hydrous crystal having a crystallinity of 71.4% and a moisture content of 6.1%. The contained powder was obtained at a yield of about 90% in terms of anhydride relative to the raw material potato starch. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size exceeding 106 μm. This sieved powder contains, in terms of anhydride, maltose 92.5%, glucose 3.8%, maltotriose 1.1% and oligosaccharide 2.6% glucose polymerization degree 4 or more, It contained 7.8% α-anomer in maltose as the maltose isomer and was excellent in solubility in an aqueous medium. Moreover, even when stored under the conditions of 25 ° C. and relative humidity (RH) 75.2%, it hardly showed hygroscopicity, had excellent storage stability, good fluidity, and was easy to handle.
[0058]
In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, not only liquids containing a lot of water or water but also pastes, semi-solids, solids, etc., dissolved and contained in foods, foods, foods, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used in various compositions. Further, it can be used as it is or mixed with extenders, excipients, binders, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.
[0059]
Example A-2-a
<Preparation of maltose-containing aqueous solution>
Commercially available bacterial liquefied α-amylase (trade name “Spitase HS”, sold by Nagase Sangyo Co., Ltd.) is added to a suspension of 1 part by weight of corn starch and 4 parts by weight of water, heated to 90 ° C., and heated to gelatinize. Immediately thereafter, the enzyme reaction was stopped by heating to 130 ° C. to obtain a DE2.0 liquefied liquid. This starch liquefied solution is rapidly cooled to 55 ° C., and starch debranching enzyme (isoamylase prepared by culturing Pseudomonas fungus, sold by Hayashibara Biochemical Laboratories Co., Ltd.) per 50 g of starch and β-amylase derived from soybean ( 20 units of the product name “# 1500” (sold by Nagase Sangyo Co., Ltd.) was added, and the mixture was saccharified for 40 hours while maintaining pH 5.0 to obtain a high-purity maltose-containing saccharified solution having a maltose content of 84.6% per solid matter . The sugar composition of the maltose-containing saccharified solution was glucose 1.8%, maltose 84.6%, maltotriose 8.7%, maltotetraose or more 4.9%.
[0060]
To this saccharified solution, takaamylase A was further added at 50 units per gram of sugar, and the pH was kept at 5.5, and the enzyme reaction was further continued for 20 hours. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment in accordance with conventional methods, and concentrated under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of the maltose-containing aqueous solution was 5.6% glucose, 91.2% maltose, 1.3% maltotriose, and 1.9% maltotetraose or higher.
[0061]
Example A-2-b
<Preparation of β-maltose hydrous crystal-containing powder>
After concentrating the maltose-containing aqueous solution obtained in Example A-2-a to a water content of about 6%, it was transferred to a screw extruder, 3% of anhydrous α-maltose crystals were added as seed crystals, and the temperature was maintained at 90 to 100 ° C. The mass kit was kneaded to crystallize hydrated α-maltose crystal, and this was extruded and granulated.
[0062]
This granulated product is kept in a room kept at 30 ° C. and relative humidity (RH) 80% for 8 hours, and then pulverized to contain β-maltose hydrous crystals having a crystallinity of 70.4% and a moisture content of 6.1%. The powder was obtained with a yield of about 95% in terms of anhydride relative to the raw material corn starch. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size exceeding 106 μm. This sieved powder contains, in terms of anhydride, maltose 91.2%, glucose 5.6%, maltotriose 1.3%, and oligosaccharide 1.9% having a glucose polymerization degree of 4 or more. As a maltose isomer, it contains 9.2% α-anomer in maltose and was excellent in solubility in an aqueous medium. Moreover, even when stored under the conditions of 25 ° C. and relative humidity (RH) 75.2%, it hardly showed hygroscopicity, had excellent storage stability, good fluidity, and was easy to handle.
[0063]
In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, not only liquids containing a lot of water or water but also pastes, semi-solids, solids, etc., dissolved and contained in foods, foods, foods, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used in various compositions. Further, it can be used as it is or mixed with extenders, excipients, binders, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.
[0064]
Example A-3-a
<Preparation of maltose-containing aqueous solution>
Commercially available bacterial liquefied α-amylase (trade name “Spitase HS”, sold by Nagase Sangyo Co., Ltd.) is added to a suspension of 3 parts by weight of corn starch and 7 parts by weight of water, heated to 90 ° C., and heated to gelatinize. Immediately thereafter, the enzyme reaction was stopped by heating to 130 ° C. to obtain a liquefied liquid of DE3.0. This starch liquefied solution is rapidly cooled to 55 ° C., and starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria, sold by Hayashibara Biochemical Laboratories Co., Ltd.) is 50 units per 1 g of starch, β-amylase derived from soybean ( The product name “# 1500”, sold by Nagase Sangyo Co., Ltd.) was similarly saccharified for 40 hours by adding 20 units and maintaining the pH at 5.0 to obtain a saccharified solution having a maltose content of 84.8% per solid. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment according to conventional methods, and concentrated under reduced pressure to obtain a maltose-containing aqueous solution having a sugar concentration of 45%, which was used as a fraction raw material.
[0065]
The fractionation resin used for fractionation is an alkali metal strong acid cation exchange resin (sold by Organo Corporation, trade name “Amberlite XT-1007 (Na ⁺ Type) ”and a crosslinking degree of 6%), a jacketed stainless steel column with an inner diameter of 5.4 cm is filled with a water suspension, and two columns are connected so that the aqueous sugar solution flows in series. The total length was 10 m.
[0066]
While maintaining the temperature in the column at 55 ° C, the raw sugar aqueous solution was added to the resin at 5 v / v%, and the water was fractionated by flowing 55 ° C warm water at SV 0.3, and the fraction containing high maltotriose content. The fraction was separated and removed, and a fraction containing a high content of maltose containing a high content of maltose and other oligos was collected. Subsequently, purifying by decolorization by activated carbon treatment and desalting by ion exchange resin treatment in accordance with a conventional method, the solution was concentrated under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of this maltose-containing aqueous solution was glucose 2.8%, maltose 92.8%, maltotriose 1.0%, and maltotetraose or higher 3.4%.
[0067]
Example A-3-b
<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing aqueous solution obtained in Example A-3-a was concentrated to about 6% water, transferred to a continuous kneader, added with 3% anhydrous α-maltose crystals as seed crystals, and kneaded while maintaining the temperature at 90 to 100 ° C. Then, a mass kit in which α-maltose anhydrous crystals were crystallized was extruded and granulated.
[0068]
This granulated product is kept in a room kept at 35 ° C. and relative humidity (RH) 75% for 5 hours, and then pulverized to contain β-maltose hydrous crystals having a crystallinity of 71.7% and a water content of 6.4%. The powder was obtained at a yield of about 90% in terms of anhydride with respect to the raw material corn starch. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size exceeding 106 μm. This sieved powder contains, in terms of anhydride, 92.8% maltose, 2.8% glucose, 1.0% maltotriose, and 3.4% oligosaccharides having a glucose polymerization degree of 4 or more. It contained 7.8% α-anomer in maltose as the maltose isomer and was excellent in solubility in an aqueous medium. Moreover, even when stored under conditions of 25 ° C. and relative humidity (RH) 75.2%, it exhibits almost no hygroscopicity, excellent storage stability, good flowability, and easy handling.
[0069]
In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, not only liquids containing a lot of water or water but also pastes, semi-solids, solids, etc., dissolved and contained in foods, foods, foods, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used in various compositions. Further, it can be used as it is or mixed with extenders, excipients, binders, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.
[0070]
Example A-4-a
<Preparation of maltose-containing aqueous solution>
A commercially available bacterial liquefied α-amylase (trade name “Spitase HS”, sold by Nagase Sangyo Co., Ltd.) is added to a suspension of 1 part by weight of corn starch and 2 parts by weight of water, heated to 90 ° C., and gelatinized by heating. Immediately thereafter, the enzyme reaction was stopped by heating to 130 ° C. to obtain a liquefied liquid of DE4.3. This starch liquefied solution is rapidly cooled to 55 ° C., and starch debranching enzyme (isoamylase prepared by culturing Pseudomonas bacteria, sold by Hayashibara Biochemical Laboratories Co., Ltd.) is 50 units per 1 g of starch, β-amylase derived from soybean ( Similarly, 10 units of trade name “# 1500” (sold by Nagase Sangyo Co., Ltd.) were added and saccharified for 40 hours while maintaining pH 5.0 to obtain a saccharified solution having a maltose content of 74.1% per solid. This was purified by decolorization by activated carbon treatment and desalting by ion exchange resin treatment according to conventional methods, and concentrated under reduced pressure to obtain a maltose-containing aqueous solution having a sugar concentration of 45%, which was used as a fraction raw material.
[0071]
The fractionation resin used for fractionation is an alkali metal strong acid cation exchange resin (sold by Organo Corporation, trade name “Amberlite XT-1007 (Na ⁺ Type) ”and a crosslinking degree of 6%), a jacketed stainless steel column with an inner diameter of 5.4 cm is filled with a water suspension, and two columns are connected so that the aqueous sugar solution flows in series. The total length was 10 m.
[0072]
While maintaining the temperature in the column at 55 ° C, the raw sugar aqueous solution was added to the resin at 5 v / v%, and the water was fractionated by flowing 55 ° C warm water at SV 0.3, and the fraction containing high maltotriose content. The fraction was separated and removed, and a fraction containing a high content of maltose containing a high content of maltose and other oligos was collected. Subsequently, purifying by decolorization by activated carbon treatment and desalting by ion exchange resin treatment in accordance with a conventional method, the solution was concentrated under reduced pressure to obtain a maltose-containing aqueous solution. The sugar composition of the maltose-containing aqueous solution was 2.5% glucose, 87.4% maltose, 1.5% maltotriose, and 8.6% maltotetraose or higher.
[0073]
Example A-4-b
<Preparation of β-maltose hydrous crystal-containing powder>
The maltose-containing aqueous solution obtained in Example A-4-a was concentrated to a water content of about 5%, transferred to a continuous kneader, added with 2% α-maltose anhydrous crystals as seed crystals, and kneaded while maintaining the temperature at 85 to 95 ° C. Then, a mass kit in which α-maltose anhydrous crystals were crystallized was extruded and granulated.
[0074]
This granulated product is kept in a room kept at 30 ° C. and relative humidity (RH) 80% for 10 hours, and then pulverized to form a β-maltose hydrous crystal having a crystallinity of 64.6% and a water content of 6.8%. The contained powder was obtained with a yield of about 85% in terms of anhydride relative to the raw material corn starch. Next, this was sieved to obtain a powder containing 60% or more of a powder having a particle size exceeding 106 μm. This sieved powder contains, in terms of anhydride, 87.4% maltose, 2.5% glucose, 1.5% maltotriose, and 8.6% oligosaccharide having a glucose polymerization degree of 4 or more. It contained 12.7% α-anomer in maltose as a maltose isomer and was excellent in solubility in an aqueous medium. Moreover, even when stored under the conditions of 25 ° C. and relative humidity (RH) 75.2%, it hardly showed hygroscopicity, had excellent heat retention stability, good fluidity, and was easy to handle.
[0075]
In addition, the powder is excellent in solubility in an aqueous medium, especially as a sweetener, taste improver, quality improver, stabilizer, anti-discoloring agent, extender, excipient, binder, etc. For example, not only liquids containing a lot of water or water but also pastes, semi-solids, solids, etc., dissolved and contained in foods, foods, foods, feeds, cosmetics, pharmaceuticals, etc. It can be advantageously used in various compositions. Further, it can be used as it is or mixed with extenders, excipients, binders, etc., and shaped into various shapes such as granules, spheres, short bars, plates, cubes, tablets, etc. Is voluntary.
[0076]
Example B-1
<Sweetener>
0.5 part by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-1-b, 0.5 part by weight of anhydrous sorbitol crystals, α-glycosyl stevioside (sold by Toyo Seika Co., Ltd., registered trademark “αG Sweet ") 0.01 parts by weight and 0.01 parts by weight of L-aspartyl-L-phenylalanine methyl ester (Ajinomoto Co., Inc., registered trademark" Aspartame ") are mixed evenly and applied to a granule molding machine. I got a fee. This product has excellent sweetness quality, has about twice the sweetness of sucrose, and is substantially low in calories. This sweetener has no degradation of high-intensity sweetener blended in it, has excellent stability, and as a low-calorie sweetener, low-calorie food and drink for obese people, diabetics, etc. who restrict caloric intake Suitable for sweetening products. In addition, the present sweetener is suitable for sweetening foods and the like that suppress dental caries because it produces less acid by caries-inducing bacteria and produces less insoluble glucan.
[0077]
Example B-2
<Hard candy>
50 parts by weight of sucrose and 50 parts by weight of the β-maltose hydrous crystal-containing powder obtained by the method of Example A-2-b are dissolved in 100 parts by weight of water, heated and mixed, and then under reduced pressure until the water content is less than 2% The mixture was heated and concentrated, and 0.6 parts by weight of citric acid and an appropriate amount of lemon flavor and color were mixed and molded according to a conventional method to obtain a product. This product is a stable, high-quality hard candy that has good crispness, color, taste, and flavor, does not cause sucrose crystallization, has low hygroscopicity, and does not cause dripping.
[0078]
Example B-3
<Chewing gum>
3 parts by weight of gum base is melted by heating to a degree of softening, to which 2 parts by weight of anhydrous crystalline maltitol (trade name “Mabit” sold by Hayashibara Shoji Co., Ltd.), 2 parts by weight of xylitol, Example A-3-b Add 2 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method and 1 part by weight of hydrous crystal trehalose (trade name “Trehha” sold by Hayashibara Shoji Co., Ltd.), and mix an appropriate amount of perfume and colorant. According to a conventional method, the product was obtained by kneading with a roll, molding and packaging. This product is suitable as a chewing gum having a good texture, taste and flavor, low caries and low calories.
[0079]
Example B-4
<Sweetened condensed milk>
In 100 parts by weight of raw milk, 2 parts by weight of the β-maltose hydrous crystal-containing powder obtained by the method of Example A-4-b and 2 parts by weight of sucrose are dissolved, heat sterilized with a plate heater, and then concentrated to a concentration of 70%. And canned under aseptic conditions to obtain a product. This product has mild sweetness and good flavor, and can be advantageously used for seasoning fruits, coffee, cocoa, tea, and the like.
[0080]
Example B-5
<Lactic acid bacteria beverage>
175 parts by weight of skim milk powder, 60 parts by weight of a β-maltose hydrous crystal-containing powder obtained by the method of Example A-2-b, and a powder containing high lactosucrose (trademark “Hayashi Oligo”, sold by Hayashibara Corporation) 50 parts by weight is dissolved in 1,150 parts by weight of water, sterilized at 65 ° C. for 30 minutes, cooled to 40 ° C., and then inoculated with 30 parts by weight of a starter of lactic acid bacteria according to a conventional method. By culturing for a time, a lactic acid bacteria beverage was obtained. This product has a good flavor, contains oligosaccharides, and not only keeps lactic acid bacteria stable, but is also suitable as a lactic acid bacteria drink having bifidobacteria growth promoting action and intestinal regulating action.
[0081]
Example B-6
<Powder juice>
With respect to 33 parts by weight of orange fruit juice powder produced by spray drying, 50 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-4-b, anhydrous crystal maltitol (sales of Hayashibara Corporation) Trademark “Mabit”) 10 parts by weight, anhydrous citric acid 0.65 parts by weight, malic acid 0.1 parts by weight, ascorbic acid 2-glucoside crystal powder (sales by Hayashibara Corporation), sodium citrate 0.1 parts by weight, Pullulan (Hayashibara Shoji Co., Ltd., trade name “PF-20”) 0.5 parts by weight and appropriate amount of powdered fragrance are mixed and stirred well, pulverized into a fine powder, and this is fluidized bed Charged to a granulator, exhausted at a temperature of 40 ° C., and sprayed with an appropriate amount of a 70% aqueous solution prepared by dissolving the β-maltose hydrous crystal-containing powder obtained in the method of Example-4-b in water as a binder for 30 minutes. Granulate, weigh, package To obtain a product with. This product is a powdered juice with a fruit juice content of about 30%. Moreover, this product has no off-flavor and off-flavor, and has a high commercial value as a high-quality juice.
[0082]
Example B-7
<Coffee drink>
100 parts by weight of roasted coffee beans were pulverized and extracted with 1,000 parts by weight of hot water to obtain 860 parts by weight of an extract. To 450 parts by weight of this solution, 90 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-1-b and 400 parts by weight of water containing an appropriate amount of baking soda were added and mixed uniformly. A coffee drink was prepared, and then filled into a can according to a conventional method, and heat sterilized at 120 ° C. for 30 minutes to produce a canned coffee drink. This product is a high quality coffee drink with good aroma and taste. Further, even after the product was put in a vending machine and held at 60 ° C. for 1 month, the good flavor was well maintained. In addition, this product is a high-quality coffee drink with good fragrance and taste even after being cooled and stored for summer.
[0083]
[Example B-8]
<Custard cream>
100 parts by weight of corn starch, 50 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-2-b, 60 parts by weight of hydrous crystal trehalose (Hayashibara Shoji Co., Ltd., registered trademark “Treha”), sugar 40 parts by weight and 1 part by weight of salt are mixed well, 280 parts by weight of chicken egg is added and stirred, and 1,000 parts by weight of boiled milk is gradually added thereto. When it was gelatinized and the whole became translucent, the fire was stopped, cooled, added with an appropriate amount of vanilla fragrance, weighed, filled and packaged to obtain a product. This product is a high-quality custard cream with a smooth luster, good flavor, and reduced starch aging.
[0084]
Example B-9
<Uiro>
90 parts by weight of rice flour, 20 parts by weight of corn starch, 70 parts by weight of anhydrous crystal maltitol (registered trademark “Mabit”), β-maltose hydrous crystals obtained by the method of Example A-1-b 50 parts by weight of the contained powder and 4 parts by weight of Pullulan (trade name “PF-20”, sold by Hayashibara Corporation) were uniformly mixed to produce a Uiro element. Ui-no-Moto, an appropriate amount of Matcha and water were kneaded, and the mixture was placed in a container and steamed for 60 minutes to produce Matcha Uiro. This product has good shine, mouthfeel, and good flavor. In addition, aging of starch is suppressed, the shelf life is good, and it is also suitable as a low calorie umbilicus.
[0085]
Example B-10
<Fertilization>
Dissolve 4 parts by weight of starch in 6 parts by weight of water, pour into a wooden frame with a wet cloth and steam it at 100 ° C. for 20 minutes, and then obtain it by the method of Example A-1-b. Further, 2 parts by weight of β-maltose hydrous crystal-containing powder and 2 parts by weight of sugar were added and kneaded sufficiently to form a fertilizer. This product has a good flavor, and the aging of the gelatinized brown rice starch is suppressed, and the shelf life can be extended significantly.
[0086]
Example B-11
<An>
In accordance with a conventional method, water was added to 10 parts by weight of raw azuki and boiled, astringent and extracted, and water-soluble impurities were removed to obtain about 21 parts by weight of red bean paste. Add 14 parts by weight of sugar, 3 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-3-b and 7 parts by weight of water and boil it. Add a small amount of salad oil to it. About 35 parts by weight of the product was obtained. This product is stable without color burns and water separation, has a good touch and good taste, and is suitable as a confectionery material such as anpan, manju, dumplings, and ice confectionery.
[0087]
Example B-12
<Bread>
100 parts by weight of wheat flour, 2 parts by weight of yeast, 5 parts by weight of sugar, 5 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-1-b, and 0.1 part by weight of an inorganic food were prepared according to a conventional method. Kneaded with water, the middle seed was fermented at 26 ° C. for 2 hours, and then aged and baked for 30 minutes. This product is a high-quality bread with good hue and quality, moderate elasticity and mild sweetness.
[0088]
Example B-13
<Bread>
100 parts by weight of rice flour (sold by Hyakujo Nutri Co., Ltd., trade name “Upper Powder Blue”), 18 parts by weight of gluten (sold by Chiba Flour Mills Co., Ltd., trade name “Glitch A”), 3 parts by weight of sugar, hydrated crystals 4 parts by weight of trehalose (trade name “Treha” sold by Hayashibara Corporation), 8 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-2-b, 2 parts by weight of salt, marine yeast ( Sankyo Foods Co., Ltd.) 2.5 parts by weight, fresh cream 10 parts by weight, sugar-free condensed milk 5 parts by weight, shortening 4 parts by weight, water 85 parts by weight in a mixer at 23 ° C., low speed 6 minutes, medium speed 3 After kneading in minutes and temporarily stopping, it was further kneaded for 4 minutes at medium speed to create a dough. This was then fermented for 50 minutes as floor time. The dough was divided and rounded and molded, and after 20 minutes of bench time, fermentation was performed for 50 minutes in a proofer at 40 ° C. and 80% humidity. After the completion of fermentation, a rice flour bread was prepared by baking for 45 minutes in an oven at 230.degree. This product had a large increase in volume, swelled plumply, had a good color tone, had a good cross-section, and had a good taste. Furthermore, the texture of the bread after leaving it in the refrigerator (5 ° C.) for one week was almost unchanged, and no rustiness due to curing was observed, and the storage stability was also good.
[0089]
Example B-14
<Icing>
1.2 parts by weight of an emulsifier (sugar ester) was heated and mixed with 10 parts by weight of the β-maltose hydrous crystal-containing powder obtained by the method of Example A-2-b, and then hydrous crystal trehalose (Hayashibara Corporation sales) , Registered trademark “Trehha”) 107 parts by weight, 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.
[0090]
Example B-15
<Bonbon>
3 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-3-b, 300 parts by weight of hydrous crystal trehalose (trademark “Trehha”, Hayashibara Shoji Co., Ltd.) and 115 parts by weight of water were mixed. The mixture was heated and boiled to Bx70, the product temperature was cooled to 80 ° C., 40 parts by weight of brandy were mixed, and then molded according to a conventional method to obtain a bonbon. This product is a high-quality bonbon that contains trehalose microcrystals, is rich in brandy, and has little diurnal variation.
[0091]
Example B-16
<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 in a cold room day and night. In a cold room, 500 parts by weight of water, 100 parts by weight of sodium chloride, 3 parts by weight of potassium nitrate, 40 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-4-b, and spices were added in a cold room. The product was soaked for days, then washed with cold water, wound with string, smoked, cooked, cooled, and packaged according to a conventional method. This product is a high quality ham with good color and good flavor.
[0092]
[Example B-17]
<Simmered>
Sanded, acid-treated kelp 250 parts by weight, soy sauce 212 parts by weight, amino acid solution 318 parts by weight and 35 parts by weight β-maltose hydrous crystal-containing powder obtained by the method of Example A-3-b and sugar 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. Moreover, not only taste and fragrance, but also appetite both in color and gloss.
[0093]
[Example B-18]
<Bath agent>
It mixed in the ratio of 10 weight part of (beta) -maltose hydrous crystal containing powder obtained by the method of Example A-1-b with respect to 1 weight part of yuzu peel juice, and the yuzu peel extract containing powder was obtained. To 5 parts by weight of this powder, 90 parts by weight of baked salt, 2 parts by weight of hydrous crystal trehalose (trademark “Trehha” sold by Hayashibara Corporation), 1 part by weight of silicic anhydride and α-glucosyl hesperidin (sales by Hayashibara Corporation) , Trade name “αG Hesperidin”) 0.5 parts by weight and 2 parts by weight of ascorbic acid 2-glucoside crystal powder (sales by Hayashibara Shoji Co., Ltd.) were mixed to produce a bath preparation. This product is rich in scent of yuzu and can be used by diluting it 100-10,000 times in hot water for bathing. After bathing, it is a high quality bathing agent that keeps your skin moist and smooth and does not cool down. is there.
[0094]
Example B-19
<Cosmetic cream>
2 parts by weight of polyoxyethylene glycol monostearate, 5 parts by weight of self-emulsifying glyceryl monostearate, 5 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-1-b, α-glucosylrutin ( 1 part by weight of Hayashibara Co., Ltd., registered trademark “αG rutin”, 1 part by weight of ascorbic acid 2-glucoside crystal powder (sold by Hayashibara Shoji Co., Ltd.), 1 part by weight of liquid paraffin, 10 parts by weight of glycerin trioctanoate and preservatives An appropriate amount is 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 are added, emulsified with a homogenizer, and further added with an appropriate amount of a perfume and stirred. And a cosmetic cream was produced. This product has antioxidant properties, high stability, and can be advantageously used as a high-quality sunscreen, skin beautifying agent, whitening agent, and the like.
[0095]
Example B-20
<Toothpaste>
45 parts by weight of dibasic calcium phosphate, 1.5 parts by weight of sodium lauryl sulfate, 25 parts by weight of glycerin, 0.5 parts by weight of poxyethylene sorbitan laurate, β-maltose hydrous crystal obtained by the method of Example A-2-b Toothpaste was obtained by mixing 10 parts by weight of powder, 0.02 parts by weight of saccharin and 0.05 parts by weight of preservative with 13 parts by weight of water. This product improves taste and does not deteriorate the detergency of the surfactant and has a good feeling after use.
[0096]
Example B-21
<Food fluid solid formulation>
100 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-3-b, 200 parts by weight of trehalose hydrous crystal, 200 parts by weight of high maltotetraose-containing powder, 270 parts by weight of powdered egg yolk, 209 parts by weight of skim milk powder Parts 4.4 parts by weight sodium chloride 1.8 parts by weight potassium chloride 4 parts by weight magnesium sulfate 0.01 parts by weight thiamine 0.1 parts by weight sodium ascorbate 0.6 parts by weight vitamin E acetate and nicotine A formulation comprising 0.04 parts by weight of acid amide was prepared, 25 grams of this formulation was filled into moisture-proof laminated sachets and heat sealed to obtain a product. This product is a liquid food that is moderately sweetened with β-maltose hydrated crystal-containing powder and trehalose hydrated crystal, and has excellent intestinal action. One bag is dissolved in about 150 to 300 ml of water to make a liquid food, which is used orally or by a tube-use method for the nasal cavity, stomach, intestine, etc., and can be advantageously used for energy supply to the living body.
[0097]
[Example B-22]
<Tablets>
After fully mixing 14 parts by weight of the β-maltose hydrous crystal-containing powder obtained by the method of Example A-4-b and 4 parts by weight of corn starch with 50 parts by weight of aspirin, the mixture was compressed by a tableting machine according to a conventional method. Tablets having a thickness of 5.25 mm and one tablet of 680 mg were produced. This product utilizes the formability of β-maltose hydrous crystal-containing powder, is not hygroscopic, has sufficient physical strength, and is very good in disintegration in water.
[0098]
Example B-23
<Sugar-coated tablets>
An uncoated tablet having a weight of 150 mg is used as a core, and 40 parts by weight of β-maltose hydrous crystal-containing powder obtained by the method of Example A-4-b, Pullulan (trade name “PF-20” sold by Hayashibara Corporation) )) Sugar coating using an undercoat solution comprising 2 parts by weight, 30 parts by weight of water, 25 parts by weight of talc and 3 parts by weight of titanium oxide until the tablet weight is about 230 mg, and then the same β-maltose hydrous crystal-containing powder 65 parts by weight, Pullulan (trade name “PF-20”, trade name “PF-20”) 1 part by weight and 34 parts by weight of water are used for sugar coating and further polished with wax liquid. Dragee tablets with a glossy appearance were obtained. This product has excellent impact resistance and maintains high quality for a long time.
[0099]
【The invention's effect】
As is apparent from the above description, the present invention is granulated and powdered by an extrusion method, and contains maltose of 86% to less than 93% and glucose of 2% or more in terms of anhydride, and the crystallinity is The β-maltose hydrous crystal-containing powder that is 62% or more and less than 72% contains 7% or more and less than 14% of the α-anomer in maltose as the maltose isomer, has excellent solubility in an aqueous medium, and is stable in storage. It is a powder that is easy to handle, excellent in fluidity, fluidity. These β-maltose hydrous crystal-containing powders contain a relatively large amount of carbohydrates other than maltose, such as glucose, maltotriose and oligosaccharides having a glucose polymerization degree of 4 or more, such as 7% to less than 14%. Nevertheless, it is easy to granulate and pulverize by an extrusion method, and it can be manufactured continuously and in a short time. Therefore, it is easy to reduce the cost.
[0100]
Therefore, the establishment of the present invention enables easy production of β-maltose hydrous crystal-containing powders excellent in solubility in aqueous media at low cost, so that not only starch sugar manufacturers but also those who use them. Therefore, it is convenient because improvement in workability can be expected, and the industrial significance given to industries such as food and drink, cosmetics, and pharmaceutical manufacturing industries is extremely large.
[Brief description of the drawings]
FIG. 1 is a powder X-ray diffraction pattern of a β-maltose hydrous crystal-containing powder having a maltose content of 86.3% in terms of anhydride and a crystallinity of 62.0%.
FIG. 2 is a powder X-ray diffraction pattern of a β-maltose hydrous crystal-containing powder having a maltose content of 91.5% in terms of anhydride and a crystallinity of 70.6%.
FIG. 3 is a powder X-ray diffraction pattern of purified maltose (registered trademark “Sanmalto S”) having a maltose content of 95.0% in terms of anhydride and a crystallinity of 74.5%.
FIG. 4 is a powder X-ray diffraction pattern of a reagent β-maltose hydrous crystal (trade name “Maltose HHH”) having a maltose content of 99.6% in terms of anhydride and a crystallinity of 82.6%.
FIG. 5 is a powder X-ray diffraction pattern of an anhydrous α-maltose crystal (registered trademark “Finetose”) having a maltose content of 98.5% in terms of anhydride and a crystallinity of 76.3%.

Claims (3)

An aqueous solution containing maltose 86 w / w% or more and less than 93 w / w% and glucose 2 w / w% or more in terms of anhydride is made into syrup having a high concentration and high temperature of less than 9% moisture and a temperature of 60 ° C. or more. In a continuous kneader, a mass kit in which α-maltose anhydrous crystals were co-existed in the presence of anhydrous α-maltose crystals was granulated by an extrusion method, and further, the relative humidity exceeded 70% and was less than 50 ° C. The α-anomer content in maltose is reduced to 7% or more and less than 14%, and the maltose contains 86 w / w% or more and less than 93 w / w% and glucose 2 w / w% or more in terms of anhydride. Β-maltose hydrous crystal-containing powder having an α-anomer content in maltose as a maltose isomer of 7 w / w% to less than 14 w / w% and a crystallinity of 62% to less than 72% A method for producing a β-maltose hydrous crystal-containing powder, characterized by collecting powder.   2. The method for producing a β-maltose hydrous crystal-containing powder according to claim 1, wherein when the mass kit is granulated, a mass kit generation step and a granulation step of the mass kit are continuously performed. 3. The β-maltose hydrous crystal-containing powder according to claim 1 or 2, wherein the granule obtained from the mass kit is brought into contact with the β-maltose hydrous crystal when maintaining an atmosphere of over 70% relative humidity and less than 50 ° C. Method.

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