JP4954918B2 - Odor reducing method, odor reducing composition and powder composition with reduced odor - Google Patents

Description

  The present invention relates to a method for reducing acetic acid odor or thiamine odor using as an active ingredient a maltitol heating product or a xylitol heating product obtained by heating maltitol or xylitol to any temperature in the range of 160 to 260 ° C. A composition having an effect of reducing acetic acid odor or thiamine odor even with a small amount of heated toll or heated xylitol, and an aqueous solution of the heated maltitol or heated xylitol, added to sodium acetate powder or thiamine powder and mixed. And a powder composition with reduced acetic acid odor or thiamine odor.

  Thiamine is known as vitamin B1 and is added to various foods for the purpose of nutritional enhancement. On the other hand, thiamin lauryl sulfate, which is a kind of sodium acetate and thiamine, is also known as a highly safe substance having antibacterial activity, and these substances are expected to improve the shelf life of food due to their remarkable antibacterial activity. It is used for bento and side dishes.

  However, thiamine lauryl sulfate and sodium acetate have a specific unpleasant odor called vitamin B1 odor and an irritating and unpleasant odor called acetic acid odor. There are also problems such as restrictions on the types of food used.

  Various methods have been proposed to solve the problems of thiamine and sodium acetate.

  For example, Japanese Patent Application Laid-Open No. 2007-31413 introduces a method of obtaining a vitamin preparation by mixing vitamin B1 (thiamine) and a fatty acid or a salt or ester thereof in a powder state.

  However, in this method, 10 to 300% by weight of a fatty acid derivative is mixed in a powder state with respect to thiamine, and the amount of the fatty acid derivative to be added is larger than the amount of thiamine. I can't say that.

  Japanese Patent Application Laid-Open No. 2001-521 and Japanese Patent Application Laid-Open No. 2004-2241 introduce a heated palatinose and a specific component contained therein as a deodorant component. In these publications, it is introduced that the heated palatinose has a deodorizing effect on various odor components such as thiol and ammonia, and examples of thiamine are also described.

  However, while the amount of thiamine hydrochloride used is 0.01%, the amount of heated palatinose is 0.2%, and 20 times as much palatinose heat as thiamine hydrochloride is used to eliminate the thiamine odor. Things are said to be necessary. Furthermore, since palatinose is colored by heating, it cannot be used for products that require a light color.

  On the other hand, attempts have been made to reduce the acetic acid odor of sodium acetate. For example, there is a report (Japanese Patent Laid-Open No. 2001-346559) using betaine (trimethylglycine). According to this report, a food bacteriostatic composition comprising 1 or 2 or more food bactericides selected from sodium acetate, acetic acid, vinegar, and powdered acetic acid and betaine is introduced. That is, the introduced method is the content that acetic acid odor can be reduced by adding betaine as a composition of an acetic acid-based antibacterial agent, and a large amount of acetic acid-based antibacterial agent can be used.

  However, the amount of betaine added is 20 to 70% by weight of acetic acid. Even in this method, a large amount of betaine is required to reduce the odor of acetic acid.

  Maltitol is used in various foods, and foods obtained by heating maltitol include candy, cookies, and the like. For example, a method for producing candy using maltitol is disclosed in Japanese Patent No. 2961566. Are listed. According to the description, 250 g of hydrogenated starch hydrolyzate and 750 g of maltitol powder were taken as solids, and after adding water to adjust the solids concentration to 70%, about 180 ° C. with gentle stirring. After heating to 40 minutes, it is allowed to cool and molded.

  Xylitol is also used in various foods like maltitol. For example, a method for producing candy using xylitol is described in Japanese Patent No. 3911289. According to the description, after taking 300 g of the dextrin reduced product and 700 g of the xylitol powder in the solid content, adding water to adjust the solid content concentration to 70%, and then heating to about 180 ° C. with gentle stirring. , To cool and mold.

However, in this patent publication, it is disclosed only as a method for producing candy, and the effect of reducing acetic acid odor and thiamine odor found in the present invention is not known.
JP 2007-31413 A JP 2001-521 A Japanese Patent Application Laid-Open No. 2004-2241 JP 2001-346559 A Japanese Patent No. 2961566 Japanese Patent No. 3911289

  Therefore, the present invention reduces the acetic acid odor or thiamine odor even when the amount used is small, while having little influence on the original taste of food and drink and good taste when used in food and drink. It is an object of the present invention to provide a method and a odor reducing composition and a powder composition.

  As a result of intensive studies to solve the above problems, the inventors of the present invention obtained a heated maltitol or heated xylitol by heating maltitol or xylitol to an arbitrary temperature in the range of 160 to 260 ° C. It has been found that heated maltitol or heated xylitol has a significant odor reducing effect of sodium acetate or thiamine.

  Next, we succeeded in obtaining a composition containing a heated maltitol or heated xylitol having an effect of significantly reducing the odor of sodium acetate and the smell of thiamine salts and thiamine derivatives. It was found that even a small amount exerts a strong deodorizing effect.

  Furthermore, the present invention is completed by obtaining a powder composition with reduced acetic acid odor or thiamine odor, which is obtained by adding a maltitol heated product or a heated xylitol solution to an aqueous solution and adding it to sodium acetate powder or thiamine powder. It came.

That is, the means for solving the problems of the present invention are as follows.
The first is a method for reducing acetic acid odor or thiamine odor using a heated maltitol obtained by heating maltitol to any temperature in the range of 160 to 260 ° C. as an active ingredient.
Secondly, it is a composition having an effect of reducing acetic acid odor or thiamine odor, comprising as an active ingredient a maltitol heating product obtained by heating maltitol to any temperature within the range of 160 to 260 ° C.
Thirdly, the heated maltitol obtained by heating maltitol to any temperature within the range of 160 to 260 ° C. is made into an aqueous solution and added to and mixed with sodium acetate powder or thiamine powder. Is a powder composition in which
Fourth, the odor reducing method or composition according to any one of the first to third aspects, wherein the temperature for heating maltitol is 180 to 240 ° C.
Fifth, the temperature or temperature at which maltitol is heated is 220 to 240 ° C. The odor reducing method or composition according to any one of the first to third aspects.
Sixth, in the composition according to any one of the third to fifth, the concentration of the aqueous solution of the heated maltitol is 0.5 to 40% by weight.
Seventh, the composition according to the sixth aspect, wherein the concentration of the aqueous solution of the heated maltitol is 1 to 40% by weight.
Eighth, the composition according to the sixth aspect, wherein the concentration of the aqueous solution of the heated maltitol is 2 to 40% by weight.
Ninth is a method for reducing acetic acid odor or thiamine odor using, as an active ingredient, a heated xylitol obtained by heating xylitol to an arbitrary temperature in the range of 180 to 240 ° C.
Tenth, it is a composition having an effect of reducing acetic acid odor or thiamine odor, comprising as an active ingredient a heated xylitol obtained by heating xylitol to an arbitrary temperature in the range of 180 to 240 ° C.
Eleventh, the heated xylitol obtained by heating xylitol to an arbitrary temperature in the range of 180 to 240 ° C. is used as an aqueous solution, and the acetic acid odor or thiamine odor obtained by adding to and mixed with sodium acetate powder or thiamine powder is reduced. Reduced powder composition.
Twelfth, the odor reducing method or composition according to any one of the ninth to eleventh aspects, wherein the temperature for heating xylitol is 220 to 240 ° C.
Thirteenth, the composition according to the eleventh or twelfth aspect, wherein the concentration of the aqueous solution of the heated xylitol is 0.5 to 40% by weight.
Fourteenth, the composition according to the thirteenth aspect, wherein the concentration of the aqueous solution of the heated xylitol is 1 to 40% by weight.
Fifteenth, the composition according to the thirteenth aspect, wherein the concentration of the aqueous solution of the heated xylitol is 2 to 40% by weight.

  The raw material of the maltitol heated product of the present invention is maltitol, and the maltitol is obtained by hydrolyzing starch to prepare maltose and further catalytically reducing it.

  In a preferred embodiment of the present invention, maltitol as a raw material for producing a heated maltitol can be advantageously used as a commercially available crystalline maltitol product, maltitol-containing honey crystal product, liquid maltitol product, etc. High purity crystalline maltitol products or maltitol-containing honey crystal products are the most preferred because of their ease, distribution, and high stability during storage. Examples of commercially available products include Resis (registered trademark, Mitsubishi Corporation Foodtech Co., Ltd.). Crystal maltitol product), Amarty MR (registered trademark, maltitol-containing honey crystal product manufactured by Mitsubishi Corporation Foodtech Co., Ltd.).

  Further, as a liquid product, Amalty Syrup (registered trademark, liquid maltitol product manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) can be mentioned. When a liquid product is used as a heating raw material, it can be heated uniformly by a stirring operation.

  In a preferred embodiment of the present invention, when producing a heated maltitol, there is no particular limitation on the heating method as long as the maltitol is heated almost uniformly. There are no particular restrictions on the intensity and time of heating, but when extremely intense heating is performed, when heated for a long time, the object to be heated may be colored or burnt odor, which is not preferable.

  Further, the heating can be carried out under reduced pressure, atmospheric pressure, or high pressure, but for reasons such as simplifying the equipment, heating under atmospheric pressure is convenient.

  The ultimate temperature in heating maltitol is preferably any temperature between 160 ° C and 260 ° C, more preferably between 180 ° C and 240 ° C, and most preferably between 220 ° C and 240 ° C.

  Although it is necessary to cool after heating, any cooling method can be used. Cooling is the simplest cooling method, but it is not particularly necessary to cool, and it may be forcedly cooled.

  When the temperature reached during heating is 160 ° C. or lower, the odor reducing effect is low, so the practicality is low, and when it exceeds 260 ° C., it may be colored by thermal decomposition, and further, a substance unsuitable for the purpose of the present invention is generated In some cases, the usable applications may be limited.

  The heated maltitol obtained in this way is colorless and transparent in appearance at room temperature, is a very pale amber glassy solid, has a sweetness similar to maltitol, and has a candy-like appearance similar to maltitol. It has a very weak smell. When the temperature reached during heating is 260 ° C., it becomes a slightly yellowish transparent substance, which has a heated water candy-like odor and a slight bitterness, but does not impair the taste or odor of the food used. Has the effect of reducing odor or thiamine odor.

  Moreover, according to the analysis using a high performance liquid chromatograph as shown in Table 1 below, when the temperature reached at the time of heating exceeds 180 ° C., a peak believed to be derived from the product by heating is observed. Up to 240 ° C, the peak increased proportionally with increasing temperature.

  When the temperature reached during heating exceeds 240 ° C, the rate of peak increase slows down, and when the temperature exceeds 260 ° C, the peak hardly increases, and there is also a change from candy-like odor to burnt odor, heat generation at 220 ° C Since the ratio of the product is about 70% in the case of 240 ° C., the ultimate temperature during heating is preferably 160 ° C. or higher and 260 ° C. or lower, more preferably 180 ° C. or higher and 240 ° C. or lower, and 220 ° C. or higher and 240 ° C. or lower. Most preferred.

  The obtained heated maltitol has the effect of reducing the acetic acid odor or thiamine odor of foods such as various side dishes, whether as a solid as it is, in the form of a pulverized powder, or in the form of a liquid dissolved in water. Therefore, it can be used in any form, but the effect of reducing odor in a powder form or dissolved in water is remarkable, and it can be used by mixing with sodium acetate powder or thiamine powder which is the object of odor reduction. It is most preferable because the amount used is small.

  The heated maltitol can be mixed with a substance other than sodium acetate or thiamine to form a liquid, creamy, powdery or solid composition having an effect of reducing acetic acid odor or thiamine odor.

  The substance used in combination with the heated maltitol can be freely selected as long as it can be used as a food and does not impair the intended effect of the heated maltitol due to a strong odor or the like.

  In a preferred embodiment of the present invention, the maltitol heated product obtained as described above can be used in combination with thiamine or sodium acetate to reduce the smell of thiamine or sodium acetate. The odor reducing effect of the heated maltitol is not limited to thiamine and sodium acetate, and also exhibits an odor reducing effect for other compounds.

  The raw material of the heated xylitol of the present invention is xylitol, which is a sugar alcohol present in fruits, vegetables, cereals, mushrooms and microorganisms.

  In a preferred embodiment of the present invention, the raw material xylitol for producing the heated xylitol is preferably a commercially available crystalline xylitol product. As an example of a commercially available product, xylit (registered trademark, crystalline xylitol product manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) can be mentioned. It is done.

  In a preferred embodiment of the present invention, when producing a heated xylitol, there is no particular limitation on the heating method as long as the xylitol is heated almost uniformly. There are no particular restrictions on the intensity and time of heating, but when extremely intense heating is performed, when heated for a long time, the object to be heated may be colored or burnt odor, which is not preferable.

  Further, the heating can be carried out under reduced pressure, atmospheric pressure, or high pressure, but for reasons such as simplifying the equipment, heating under atmospheric pressure is convenient.

  The temperature reached when heating xylitol is preferably any temperature between 180 ° C and 240 ° C, most preferably between 220 ° C and 240 ° C.

  Although it is necessary to cool after heating, any cooling method can be used. Cooling is the simplest cooling method, but it is not particularly necessary to cool, and it may be forcedly cooled.

  When the temperature reached during heating is 180 ° C. or lower, the effect of reducing odor is low, so the practicality is low, and when it exceeds 240 ° C., a substance unsuitable for the purpose of the present invention may be generated due to thermal decomposition. May be limited.

  The heated xylitol obtained in this manner is a white or very pale yellow solid at room temperature, has a sweetness similar to xylitol, and has a very weak odor like a starch candy similar to xylitol.

  The obtained xylitol heated product has the effect of reducing the acetic acid odor or thiamine odor of foods such as various sugar beets, whether as a solid, pulverized powder, or liquid dissolved in water. It can be used in any form, but the odor reducing effect in a powdered state or dissolved in water is remarkable, and it is used by mixing with sodium acetate powder or thiamine powder which is the object of odor reduction, Since the amount used is small, it is most preferable.

  The heated xylitol can be mixed with a substance other than sodium acetate or thiamine to form a liquid, creamy, powdery or solid composition having an effect of reducing acetic acid odor or thiamine odor.

  The substance used in combination with the heated xylitol can be freely selected as long as it can be used as a food and does not impair the intended effect of the heated xylitol due to a strong odor or the like.

  In a preferred embodiment of the present invention, the odor of thiamine or sodium acetate can be reduced by using the heated xylitol as described above in combination with thiamine or sodium acetate. The effect of reducing the odor of the heated xylitol is not limited to thiamine and sodium acetate, and the effect of reducing the odor is shown for other compounds.

  The thiamine used in the present invention may be a commercially available thiamine as long as it can be added to food, and powder is most preferable because it is easy to handle powder products among various distribution forms.

  Thiamine types include thiamine, thiamine hydrochloride, thiamine nitrate, dibenzoyl thiamine, dibenzoyl thiamine hydrochloride, thiamine cetyl sulfate, thiamine thiocyanate, thiamine naphthalene-1,5-disulfonate, thiamine lauryl sulfate. Salt, etc., among them, it is relatively stable even under acidic and alkaline conditions, the unpleasant odor and taste peculiar to thiamine are weak compared to other thiamine salts and thiamine derivatives, and Although the solubility in water itself is somewhat low at about 0.02% at room temperature, thiamin lauryl sulfate is preferable because synergistic antibacterial activity appears remarkably when combined with maltitol.

  The sodium acetate used in the present invention may be a commercially available product and may be of any type as long as it is of a quality that can be added to food, but can be efficiently mixed when mixed with a maltitol heated product in the subsequent steps. Therefore, a powder having a particle size distribution in the range of 150 μm to 1000 μm is preferable.

  In a preferred embodiment of the present invention, when the maltitol heated product or xylitol heated product is mixed with the thiamine powder or sodium acetate powder, the maltitol heated product or xylitol heated product is in the form of an aqueous solution and is 2% by weight solids based on the powder. Add the amount corresponding to the minutes.

  At this time, the concentration of the heated maltitol solution or the heated xylitol is 0.5 to 40% by weight, preferably 1 to 20% by weight, more preferably 2 to 10% by weight.

  When the concentration is 0.5% by weight or less, if an addition amount effective for reducing odor is to be added, the amount of water becomes too much to dissolve the powder, or the powder after mixing is often difficult to handle.

  In addition, when the concentration of the heated maltitol is 40% by weight or more, the viscosity of the solution increases, so that a large amount of the solution adheres to the wall surface of the container and does not flow easily. For this reason, it is difficult to weigh a certain amount of heated maltitol or heated xylitol or add it to the powder of other components. Further, after the addition, lumps may be formed and uniform mixing may not be possible. When the mixture is not uniformly mixed, there is a problem that the concentration of the maltitol heating product or the xylitol heating product may be different from the amount set at the time of addition when a part of the mixture is used.

  When the solution concentration is 20 wt% to 40 wt%, lumps may be formed after adding the solution to the powder of other components, but the viscosity of the solution is lower than when the concentration of the solution exceeds 40 wt%. During the stirring operation of the powder component and the liquid component, the dust is crushed and uniform mixing is possible. When the concentration of the solution is 10% by weight to 20% by weight, only a small amount of lumps is generated after the addition of the solution, but it is quickly crushed during stirring. When the solution concentration is 10% by weight or less, the mixing is performed more efficiently than other concentrations.

  The amount of maltitol heated product aqueous solution or xylitol heated product aqueous solution added to thiamine powder or sodium acetate powder is preferably about 2% by weight, but the maltitol heated product aqueous solution or xylitol heated product is dissolved without dissolving the powder components. If the powder used in combination with the aqueous solution can be mixed uniformly, the amount of the aqueous solution of the heated maltitol solution or the heated aqueous solution of xylitol may be increased or decreased.

  When adding a maltitol heated product solution or a xylitol heated product solution to the powder component, in order to evenly disperse the maltitol heated product solution or the xylitol heated product solution in the thiamine powder or sodium acetate powder, which is the powder component, several times. It is preferable to add to a predetermined amount separately.

  The mixing operation is carried out by using a commercially available stirring mixer (for example, a laboratory universal powder processing apparatus Mechanomyl MM-20 model manufactured by Okada Seiko Co., Ltd.) and continuously adding a maltitol heated solution to the powder. Any condition may be adopted as long as the powder used together can be mixed with the heated maltitol solution or the heated xylitol solution without being crushed.

  In a preferred embodiment of the present invention, after the mixing step is completed, drying is performed at 50 ° C. for about 10 minutes to 2 hours as necessary. Any drying condition may be employed as long as it is a drying condition usually used for maltitol, xylitol, thiamine and sodium acetate.

  The powder composition containing thiamine powder and sodium acetate powder produced in the present invention can be widely used in applications using thiamine and sodium acetate, and can be used, for example, as a preparation for improving shelf life.

  In addition, the maltitol heated product powder composition or xylitol heated product powder composition containing components other than thiamine powder and sodium acetate powder can be widely used in applications using the components.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

The following were used for the Example and the comparative example.
Maltitol: Crystal maltitol [Recis (registered trademark), manufactured by Mitsubishi Corporation Foodtech Co., Ltd.]
Xylitol: Crystalline xylitol [Xylit, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.]
Thiamine: Thiamine lauryl sulfate [Vitagen (registered trademark), manufactured by Tanabe Seiyaku Co., Ltd.],
Sodium acetate: Sodium acetate (anhydrous) [made by Nippon Synthetic Chemical Industry Co., Ltd.]

  Preparation of heated maltitol

  100 g of maltitol powder was put in an aluminum pan (diameter 20 cm) and melted by heating at normal pressure with a direct fire. Immediately after reaching the predetermined temperature (160 ° C. to 260 ° C.) shown in Tables 1 and 2, the molten heated material was poured into the bat. After allowing to cool and solidify, it was taken out from the vat and crushed to obtain a heated maltitol.

  Coloring of heated maltitol

  A 20% aqueous solution of the maltitol heated product prepared in Example 1 was prepared, and absorbance at 420 nm and 720 nm was measured with a spectrophotometer (manufactured by JASCO Corporation, Ubest-55) using a cell with an optical path of 1 cm. The absorbance at 420 nm was subtracted from the absorbance, and the degree of coloring was evaluated.

  In addition, the degree of coloring was confirmed visually with the heated maltitol prepared in Example 1 as it was. The results are shown in Table 2.

  Mixing of maltitol and thiamine powder

  The heated maltitol prepared in Example 1 was made into 0.5, 1, 2, 5, 10, 15, 20, 30, and 40 wt% aqueous solutions, respectively. 60 mg (2% by weight) of a heated maltitol solution was added to 3 g of thiamine with a micropipette, mixed in a mortar and then dried at 50 ° C. for 2 hours in a dryer (Takasugi Seisakusho, A-3 type). A thiamine powder mixed with the heated product was obtained.

  Mixing efficiency of heated maltitol solution

  The dispersibility of the aqueous maltitol solution was visually evaluated during mixing. The solution of 30 to 40% by weight had poor mixing efficiency because lumps were formed after the solution was added to thiamine. The 15 to 20% by weight solution produced less lumps than the 30 to 40% by weight solution, and the mixing efficiency was improved. Solutions up to 10% by weight were well mixed.

  Thiamine odor reduction effect by heating maltitol

  For the thiamine powder mixed with the heated maltitol prepared in Example 3, the thiamine odor reduction effect of the heated maltitol was evaluated by sensory test.

  The sensory test was conducted by comparing the thiamine powder mixed with the maltitol heating product with the thiamine powder as it was. Ten trained subjects scored each sample with a thiamin odor reduction effect of 2 points, a slight effect of 1 point and a non-effect of 0 point, with a total score of 7 points or more. It was evaluated that there was an odor reducing effect, and those having 12 points or more had a remarkable thiamine odor reducing effect. The results are shown in Table 3.

  From the results shown in Table 3, the effects were recognized in the following ranges for the heated maltitol.

  Regarding the heat treatment temperature, the effect could be confirmed in the range of 160 ° C to 260 ° C. In the range of 180 ° C. to 260 ° C., a further effect was observed, and in the range of 180 ° C. to 240 ° C., the odor reducing effect was most effectively observed.

  With regard to the amount added, an effect is recognized in the range of 0.01 wt% to 0.8 wt% (corresponding to a solution concentration of 0.5 wt% to 40 wt%), and 0.02 wt% to 0.8 wt%. (Equivalent to a solution concentration of 1% to 40% by weight) A further effect is observed, and in the range of 0.04% to 0.8% by weight (corresponding to a solution concentration of 2% to 40% by weight). The most effective odor reduction effect was observed.

  Mixing maltitol and sodium acetate powder

  The heated maltitol prepared in Example 1 was made into aqueous solutions of 2, 10, and 40% by weight, respectively. 300 g of sodium acetate powder was taken into a universal mixer (universal powder processing equipment for laboratory use, Mechanomyl MM-20 model, manufactured by Okada Seiko Co., Ltd.), and 6 g of the aqueous maltitol solution was added with a pipette while stirring at 500 rpm. Sodium acetate powder mixed with a maltitol heating product was obtained by drying with a drier (manufactured by Takasugi Seisakusho, A-3 type) at 10 ° C. for 10 minutes.

  Acetic acid odor reduction effect by heating maltitol

  When the sodium acetate powder mixed with the maltitol heated product prepared in Example 5 was evaluated by a sensory test on the acetic acid odor reduction effect of the maltitol heated product by the method of Example 4, a good effect was recognized. The results are shown in Table 4.

Comparative Example 1

  Coloring of heated palatinose

  The coloration degree of the heated palatinose and its 20% aqueous solution was measured and evaluated by the method described in Example 2. The results are shown in Table 2 above.

Comparative Example 2

  Mixing of unheated maltitol and thiamine powder, mixing of unheated xylitol and thiamine powder, and mixing of heated palatinose and thiamine powder

  Unheated maltitol was made into a 5% by weight aqueous solution. 60 mg (2% by weight) of maltitol aqueous solution was added to 3 g of thiamine with a micropipette, mixed in a mortar, dried at 50 ° C. for 2 hours with a dryer (Takasugi Seisakusho, A-3 type), and unheated mulch A thiamine powder mixed with tall was obtained.

  A mixed thiamine powder was obtained in the same manner for unheated xylitol and heated palatinose.

Comparative Example 3

  Thiamine odor reduction effect by unheated maltitol, unheated xylitol or heated palatinose

  The sensory test of Example 4 evaluated the thiamine odor reduction effect of unheated maltitol, unheated xylitol, or heated palatinose. Addition of 0.1% by weight (corresponding to a solution concentration of 5% by weight) showed a remarkable odor reduction effect on the heated palatinose, but no significant effect was observed on unheated maltitol and unheated xylitol. It was. The results are shown in Table 5.

Comparative Example 4

  Mixing of heated palatinose and sodium acetate powder

  The heated palatinose was a 10% by weight aqueous solution. 1000 mg (2% by weight) of an aqueous solution of palatinose is added to 50 g of sodium acetate powder with a micropipette, mixed in a mortar and then dried at 50 ° C. for 2 hours with a dryer (Takasugi Seisakusho, A-3 type). A sodium acetate powder mixed with the heated product was obtained.

Comparative Example 5

  Acetic acid odor reduction effect by unheated maltitol, unheated xylitol or heated palatinose

  The effect of reducing acetic acid odor by unheated maltitol, unheated xylitol or heated palatinose was evaluated by the sensory test of Example 4. Addition of 0.2% by weight (corresponding to a solution concentration of 10% by weight) showed a remarkable odor reduction effect on the heated palatinose, but no significant effect was observed on unheated maltitol and unheated xylitol. It was. The results are shown in Table 4 above.

  Preparation of heated xylitol

  100 g of xylitol powder was placed in an aluminum pan (diameter 20 cm) and heated by direct fire at normal pressure. After reaching a predetermined temperature (180 ° C. to 240 ° C.), the molten heated product was poured into a bat. After adding 0.5% by weight of crystals and allowing to cool and solidify, the crystals were removed from the vat and crushed to obtain a heated xylitol product.

  Coloring of heated xylitol

  The coloration degree of the heated xylitol prepared in Example 7 and its 20% aqueous solution was measured and evaluated by the method described in Example 2. The results are shown in Table 6.

  Mixing heated xylitol and thiamine powder

  The heated xylitol having a heating temperature of 240 ° C. prepared in Example 7 was used as an aqueous solution having a predetermined concentration (5% by weight). Add 60 mg (2% by weight) of a heated maltitol solution to 3 g of thiamine with a micropipette, mix in a mortar and then dry at 50 ° C. for 2 hours with a dryer (Takasugi Seisakusho, A-3 type) and heat with xylitol. A thiamine powder mixed with the product was obtained.

  Thiamine odor reduction effect by heating xylitol

  The thiamine odor reduction effect by xylitol was evaluated by the sensory test of Example 4 on the thiamine powder mixed with the heated xylitol prepared in Example 9. In the heated xylitol, the temperature reached by heating was 240 ° C., and a remarkable odor reduction effect was observed when 0.1 wt% was added (corresponding to a solution concentration of 5 wt%). The results are shown in Table 7.

  Mixing of heated xylitol and sodium acetate powder

  The heated xylitol product having a heating temperature of 240 ° C. prepared in Example 7 was made into a 10% by weight aqueous solution. Add 1000 mg (2% by weight) of an aqueous solution of heated xylitol to 50 g of sodium acetate powder with a micropipette, mix in a mortar and dry at 50 ° C. for 2 hours with a dryer (Takasugi Seisakusho, A-3 type). A sodium acetate powder mixed with the heated product was obtained.

  Effect of reducing acetic acid odor by heating xylitol

  When the acetic acid odor reduction effect by the heated xylitol was evaluated by the sensory test of Example 4 on the sodium acetate powder mixed with the heated xylitol prepared in Example 11, a good effect was recognized. The results are shown in Table 8.

Claims (8)

  A method for reducing an acetic acid odor or a thiamine odor using, as an active ingredient, a maltitol heating product obtained by heating maltitol to an arbitrary temperature in the range of 160 to 260 ° C.   A composition having an effect of reducing acetic acid odor or thiamine odor, comprising, as an active ingredient, a maltitol heating product obtained by heating maltitol to an arbitrary temperature in the range of 160 to 260 ° C.   Reduced acetic acid odor or thiamine odor obtained by heating maltitol to an arbitrary temperature within the range of 160 to 260 ° C. to obtain an aqueous solution of maltitol and adding it to sodium acetate powder or thiamine powder. Powder composition.   The powder composition according to claim 3, wherein the concentration of the aqueous solution of maltitol is 0.5 to 40% by weight.   A method for reducing an acetic acid odor or a thiamine odor using, as an active ingredient, a heated xylitol obtained by heating xylitol to an arbitrary temperature in the range of 180 to 240 ° C.   A composition having an effect of reducing acetic acid odor or thiamine odor, comprising as an active ingredient a heated xylitol obtained by heating xylitol to an arbitrary temperature in the range of 180 to 240 ° C.   Powder composition with reduced acetic acid odor or thiamine odor, obtained by heating and heating xylitol to an arbitrary temperature within the range of 180 to 240 ° C. to make an aqueous solution of xylitol added to sodium acetate powder or thiamine powder. object.   The powder composition according to claim 7, wherein the concentration of the aqueous solution of the heated xylitol is 0.5 to 40% by weight.