JPH01199557A - Food and drink - Google Patents

Abstract

PURPOSE:To obtain a food or drink having low cariogenic tendency in spite of the use of sucrose, by adding a reduced isomaltosyl mono- and di-glucose together with sucrose as seasoning sugars to a food or drink. CONSTITUTION:A food or drink is added with sucrose and a reduced isomaltosyl mono- and di-glucose as seasoning sugars. The reduced isomaltosyl mono- and di-glucose is preferably panose, isomaltosyl maltose, etc., existing in a partial hydrolysis product of pullulan. The reduced sugar is produced preferably by reducing the above sugar by conventional process such as hydrogenation.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food or drink that contains taste-producing carbohydrates such as monosaccharides and oligosaccharides and has improved sweetness and palatability.

Among flavor-producing carbohydrates, sucrose is used in large amounts in foods and drinks as a typical sweetener that has sweetness and body.

In recent years, it has become clear that sweetened foods and drinks, especially foods and drinks containing sucrose, are causing an increase in dental caries.

In other words, tooth decay occurs when sucrose is converted into water-insoluble glucan such as dextran by microorganisms in the oral cavity, and this glucan covers the tooth surface in a thin layer, and the sugar that passes through this thin layer and reaches the tooth surface. It was revealed that this occurs when organic acids are produced through anaerobic fermentation and attack tooth enamel.

For this reason, there is a desire to develop food and drink products that use sucrose but are less likely to cause dental caries.

The present inventors have conducted extensive research with the aim of developing food and drink products that use sucrose and are less likely to cause dental caries.

As a result, it was discovered that among the taste-tasting carbohydrates, the reduced products of isomaltosyl mono- and di-glucose are low-cariogenic or anti-cariogenic carbohydrates and have a refined sweet taste. The present invention was completed by establishing a method for producing foods and drinks containing reduced products of isomaltosyl mono-, di-, and triglucose.

In the present invention, the reduced products of isomaltosyl mono-, di- and triglucose refer to glucose residues and glucose residues.
Trisaccharide sugar alcohols, tetrasaccharide sugar alcohols and pentasaccharide sugar alcohols consisting of isomaltose residues at their terminals, such as vanitol (4-0
-α-isomaltosyl gluditol), isomaltotriitol (6-0-α-isomaltosyl gluditol), isomaltosyl maltitol (42-0-α-
isomaltosyl maltitol), isomaltotetriitol (62-0-α-isomaltosyl isomaltitol), isomaltopentitol (63-0-α-isomaltosyl isomaltotriitol), etc. , a mixed sugar alcohol of two or more of trisaccharide neck alcohols, tetrasaccharide sugar alcohols, and pentasaccharide sugar alcohols having isomaltose residues at their ends.

The method for producing the reduced products of isomaltosyl mono-, di- and triglucose used in the present invention is not limited.

Regarding isomaltosyl mono-, di-, and triglucose as raw materials, for example, panose, isomaltosyl maltose is contained in large amounts in acidic or enzymatic partial hydrolysates of pullulan, and isomaltotriose, inmaltotetraose, isomaltopentaose is a partial acid or enzymatic hydrolyzate of dextran and glucoamylase of glucose (EC3,2,1,3>
or acid-catalyzed retrosynthesis products, and malto-oligosaccharide α-glucosidase (EC3,2,1,20,
Also called transglucosidase. ), and is advantageously utilized in the present invention. If necessary, these hydrolysates and retrosynthesized products can be purified to a higher purity using, for example, fractionation methods using activated carbon columns, ion exchange resin columns, gel filtration, or membrane separation methods that remove glucose. Isomaltosyl is also freely available as mono-, di- and triglucose.

The reduced products of these sugars can be prepared from the isomaltosyl mono-, di-, and triglucose obtained in this way according to a conventional method. 8 to 10% of Raney nickel was added as a catalyst, the temperature was raised to 90-140°C with stirring, and the hydrogen pressure was raised to 20-150 kg/cI2 to complete the hydrogenation, and then the Raney nickel was removed, The product is then subjected to purification steps such as decolorization with activated carbon and desalination with ion exchange resin, and then concentrated to form a slag-like product. If necessary, dry further to form a powdered product.

The reduced products of isomaltosyl mono-, di-, and triglucose produced in this way are difficult-to-crystallize carbohydrates with an elegant sweet taste, and are not susceptible to the production of insoluble glucan or acid by caries-causing bacteria. It was also found that the production of insoluble glucan from sucrose can be suppressed.
It has been found to be suitable as a low cariogenic or anti-cariogenic sweetener. In addition, this sweetener can be used not only as a sweetener for low-cariogenic foods and drinks, but also as a propagator for the growth of bifidus bacteria, an appropriate viscosity imparting agent, a humectant, an anti-crystal agent, and an agent for imparting shine and body. Can be used to advantage.

Sweeteners containing reduced products of isomaltosyl mono- and di-glucose, and further sweeteners containing reduced products of isomaltosyl triglucose in addition to reduced products of isomaltosyl mono- and di-glucose, can be sweetened as is. However, since its sweetness is relatively low, in the present invention it is used together with sucrose to improve its sweetness and palatability. If necessary, other sweeteners such as sucrose, starch syrup, sugar-bound starch syrup, glucose, maltose, high fructose sugar, honey, maable sugar, sorbitol, maltitol, lactitol, dihydrochalcone,
L-asparatylphenylalanine methyl ester, saccharin, glycine, alanine, glycyrrhizin, steviocyto, α-glycodyl steviocyto, etc.
Alternatively, it is also convenient to use two or more kinds together. Also,
It can also be used in combination with fillers such as dextrin, powder, lactose, etc., intestinal regulating agents such as dietary fibers such as pectin, guar gum, and pullulan, as well as flavorings and coloring agents.

When using sucrose to produce the food and drink of the present invention, from the viewpoint of sweetness, palatability, etc., sucrose should be 5W/ν% or more based on taste carbohydrates such as monosaccharides and oligosaccharides. It is preferable to use 10v/v% or more.

In particular, sweeteners containing reduced products of isomaltosyl mono- and di-glucose along with sucrose, and sweeteners containing reduced products of isomaltosyl triglucose in addition to reduced products of inmaltosyl mono- and di-glucose. Unlike sucrose alone, it is suitable as a low cariogenic and anti-cariogenic sweetener, while having the preferable sweetness qualities of sucrose.
It can be advantageously used as a main raw material or auxiliary raw material for producing food and drinks that are less likely to cause dental caries. In addition, sweeteners containing reduced products of isomaltosyl mono- and di-glucose, and further sweeteners containing reduced products of isomaltosyl triglucose in addition to reduced products of isomaltosyl mono- and di-glucose, have a sour taste. It harmonizes well with various substances having other tastes such as salt, astringency, umami, and bitterness, and is low in cariosity and anti-cariosity.1. Its physical properties also harmonize well with sucrose, so it can be advantageously used to sweeten various foods and drinks of the present invention, improving taste, improving physical properties, etc.

For example, soy sauce, powdered soy sauce, miso, powdered miso, mash, hishio, mayonnaise, dressing, vinegar, sanbai vinegar, powdered sushi vinegar, Chinese soup stock, tempura soup, mentsuyu, sauce, ketchup, yakiniku sauce, curry roux, It can be used for various seasonings such as stew base, soup base, dashi base, compound seasonings, mirin, new mirin, and table syrup. Also,
Rice crackers, arare, rice cakes, steamed buns, sweet bean paste, sweet bean paste, ramie, mizuyomi, nishikigami, jelly, castella,
Various Japanese sweets such as candies, bread, biscuits, crackers, kutsky, pies, puddings, butter cream, custard cream, cream puffs, Watsuful, Nubonji cake, donuts, chocolate, dewing gum, caramel, candy and other Western sweets, ice cream,
Frozen desserts such as sherbento, fruit pickled in syrup, syrups such as honeydew, pastes such as flower paste, peanut paste, fuller paste, jams, marmalade, syrup pickles, fruit and vegetable processed foods such as candied fruit,
Pickles such as Fukujinzuke, Bettara 1, Senmaizuke, and Rakkyozuke; livestock products such as ham and sausage; fish products such as fish ham, fish sausage, kamaboko, chikuwa, and tempura; salted sea urchin and squid; Various delicacies such as mirin-dried blowfish, seaweed, wild vegetables, dried dried dried dried dried squid, small fish, fish made from shellfish, vegetable foods such as boiled beans, potato salad, kelp rolls, fish, meat, fruits, and vegetables. Various foods and drinks such as pinned goods, canned goods, coffee, cocoa, juice, carbonated drinks, lactic acid drinks, soft drinks such as lactic acid bacteria drinks, pudding mixes, pancake mixes, instant juices, instant coffee, instant shiruko, and other instant foods and drinks. Can be used freely for sweetening.

It can also be used to improve the palatability of feed, fodder, and bed food for livestock, poultry, and other farmed animals such as honey, silkworms, and fish.

Others include cigarettes, line polish, lipstick, lip balm,
Can be freely used as a sweetener for oral medicines, troches, cod liver oil drops, mouth fresheners, mouthwashes, gargles, etc. in solid, paste, and liquid forms, cosmetics, pharmaceuticals, etc., or as a taste improver or flavoring agent. available for use.

As described above, the term "food and drink" as used in the present invention refers not only to sweeteners, but also to all foods and drinks, luxury foods, feeds, fodder, cosmetics, pharmaceuticals, and other items for oral use.

In the present invention, containing reduced products of isomaltosyl mono- and di-glucose together with sucrose in a food or drink is a process until the production of the food or drink is completed.
The reduced product of sucrose and isomaltosyl mono- and di-glucose may be contained in the food and drink, as long as it is present in the food and drink obtained. and separately or simultaneously, mixing, kneading, dissolving, dipping, spraying,
Known methods such as coating, spraying, and injection are appropriately selected.

In particular, isomaltosyl contained in the food and drink of the present invention
The total amount of reduced products of mono- and di-glucose or reduced products of isomaltosyl mono-, di- and triglucose is contained in an amount of 51Il/i1% or more, preferably IOW/W% or more based on sucrose. is preferable.

Hereinafter, the present invention will be explained in detail through experiments.

1. Preparation of insoluble glucan-producing enzyme solution Streptococcus mutans (Strept.

Coccus utans) 6715 strain inoculum was added to Plain Heart Infusion Broth (Brain
The cells were inoculated into a medium consisting of a 3.5% aqueous solution of Heart Infusion Broth (manufactured by Nissui Pharmaceutical Co., Ltd.), incubated at 37°C for 18 hours, and after the culture was completed, centrifuged to separate the cells and supernatant. did. Add this supernatant to 60% ammonium sulfate.
% saturation, and the salted out product was dialyzed against 0.1M phosphate buffer (pH 7.0) to obtain an insoluble glucan-producing enzyme solution.

E Measurement of insoluble glucan producing enzyme activity] 1 ml of 0.2 M sucrose aqueous solution, water 11.0.05 W/V%, Na
A reaction solution consisting of 1.51 ml of 0.1 M phosphate buffer containing N3 and 0.5 ml of enzyme solution (however, no more than 0.05 units) was kept at 37°C for 9 hours, and then centrifuged. , 4ml of 0.5N-NaOH was added to the resulting precipitate and kept at 37°C for 1 hour to dissolve the water-insoluble glucan.
The amount of glucan was measured by the phenol-sulfuric acid method.

One unit of activity of insoluble glucan-forming enzyme is 1 u per minute.
(2) Set the amount of ole glucose to be transferred from sucrose to insoluble glucan.

2. Production of insoluble glucans from various saccharides The production of insoluble glucans from various saccharides was investigated.

That is, in the method for measuring insoluble glucan-forming enzyme activity, when sucrose was replaced with the various saccharides listed in Table 1 and the production of insoluble glucan was similarly investigated, none of the sugars produced insoluble glucan.

3. Effect of various sugars on the production of insoluble glucan from sucrose The effect of various sugars on the production of insoluble glucan from sucrose was investigated. That is, using the enzyme solution prepared in Experiment 1, we investigated the amount of insoluble glucan produced and the suppression of insoluble glucan production when sucrose and various sugars listed in Table 1 were used in combination, compared to when sucrose was used alone. I checked the extent.

The experimental method was to use 1 ml of 4111/V% sucrose aqueous solution.
, 4W/V% various saccharide aqueous solution 1ml, 0.05W/
0, 1M phosphate buffer containing V% NaN3 1.5
ml and 0.5 ml (0.02 units) of the enzyme solution was kept at 37° C. for 16 hours, and then the amount of glucan was measured in the same manner as in the measurement of insoluble glucan-producing enzyme activity.

In the case of using only sucrose as a control, experiments were conducted by replacing water with various saccharide aqueous solutions. The results are shown in columns A and B of Table 1.

Column A shows the amount of insoluble glucan produced (μg/l)
shows.

Column B shows the inhibition rate (%) of insoluble glucan production, and the calculation method was as follows.

Table 1 As is clear from the results of columns A and B in Table 1, reduced products of isomaltosyl mono-glucose such as panitol and isomaltotriitol, isomaltosyl maltitol, and isomalt containing isomaltose residues at the terminals. Reduced products of isomaltosyl di-glucose such as tetraitol and reduced products of isomaltosyl triglucose such as isomaltopentaitol both reduce the production of insoluble glucan from sucrose by 70%.
In particular, the inhibition rate of reduced products of isomaltosyl di-glucose was high, at 84% or more.

4. Acid production The production of acids from various sugars by Streptococcus mutans was investigated.

That is, Streptococcus mutans 6715
The strain was cultured by the method described in Experiment 1, and the cells obtained by centrifugation were further treated with 0.9 W/V% NaC.
1 aqueous solution and centrifuged to collect viable bacterial cells.

To 0.2 ml of this bacterial cell (the amount of bacterial cells contained in approximately 100 ml of culture), add 1.5 ml of 5tephan's buffer described later.
1 and 2 ml of a mixed solution containing 0.3 ml of an aqueous solution containing 20 mg of sugar was kept at 37° C. for 30 minutes, and then pll was measured.

5tephan's buffer is 5tephan, R,
M. et al.

Journal ofDental Re5earch
, Vol, 26. pp, 15-41, (19
It was prepared according to the method described in 47). That is, Liquid I; N a 2HP O4' 1282017.8
9 g, K O87,92 g and K H2P 046.
Water was added to 81g to make 100ml.

Liquid II: KH4F 044.54g, Mg
SO4・7H200,32g, Ca S04・
Water was added to 57 g of 200 2H and 10 ml of 3.5% HCl to make 1,001.

In a 100 ml volumetric flask, take 11 ml, add 90 ml of Honsuri to it, then take 1 ml of liquid II, add water to make 100 ml, and add 5 tephan's liquid (
The pH was set to 7.0).

The results are shown in Table 2. pH was used as an index of acid production in various sugar solutions.

Table 2 As is clear from the results in Table 2, the reduced products of isomaltosyl mono-, di-, and triglucose, vanitol, isomaltotriitol, isomaltosyl maltitol, isomaltotetriitol, isomaltopentitol, No acid production was observed in either case.

From the above experimental results, isomaltosyl mono- of the present invention,
It was found that the reduced products of g- and tri-glucose not only do not produce insoluble glucan or acid by caries-causing bacteria, but also strongly suppress the production of insoluble glucan from sucrose.

Hereinafter, a method for producing a sweetener containing a reduced product of isomaltosyl mono- and di-glucose will be explained using reference examples.

Reference Example 1 The sweetener pullulan was dissolved in a 0.66N hydrochloric acid aqueous solution at IOW/V%, kept at 95°C for 30 minutes, cooled to 40°C, adjusted to pH 4.5 with a caustic soda aqueous solution, and dissolved in this po
While maintaining the temperature, add commercially available glucoamylase (E
C3,2,1,3) (manufactured by Seikagaku Corporation) was added at a rate of 29 units per pullulan gram, allowed to act for 4 hours, and then kept at 95° C. for 15 minutes to stop the reaction.

The resulting solution was decolorized with activated carbon, desalted and purified with H-type and OH-type ion exchange resins, and concentrated under reduced pressure to a concentration of 30 W/W.
%.

The resin for fractionation was an alkaline earth metal type strongly acidic cation exchange resin (manufactured by Dow Chemical Company, trade name: DOWEX 50W).
X4, M g ++ type) was packed into a jacketed stainless steel column with an inner diameter of 6.2 cs so that the resin layer length was 10+1.

While maintaining the column internal temperature at 60°C, add the concentrated solution obtained earlier at 3V/V% to the resin, and add 60°C hot water to it with S.
It was fractionated by flowing at a flow rate of Vo, 2, and the panose content was 80.
% or more of panose was collected. This fraction was decolorized, desalted, purified, and concentrated according to conventional methods, dried under reduced pressure, and ground to obtain a powder with a water content of 3% or less, about 5% of the raw material pullulan.
% yield.

The sugar composition of the crystals was 0.6% maltose, 2.5% isomaltose, 85.5% panose, 9.7% isomaltosyl maltose, and 1.7% pentasaccharide or higher.

The sugar mainly composed of panose obtained in this way was added to a concentration of 5.
Make a 0% aqueous solution, put it in an autoclave, add 10% Raney nickel, and raise the temperature to 90-120℃ while stirring.
After completing hydrogenation by raising the hydrogen pressure to 2 (1-120 kg/cm2), Raney nickel is removed, then decolorized with activated carbon, H-type and OH-type, desalted with ion exchange resin, purified, and concentrated. The powder was then dried and pulverized under reduced pressure to obtain a powder with a moisture content of 3% or less at a yield of about 4% based on the raw material pullulan.

The sugar composition of the crystal is 0.3% sorbitol, 0.8% maltitol, 2.8% isomaltitol, and 84% vanitol.
．． 9%, isomaltosyl maltitol 9.6%, and reduced products of pentasaccharides or more 1.6%.

Quartz is a carbohydrate with an elegant and moderate sweetness, and is suitable as a low cariogenic sweetener, a bifidus growth promoter, and the like.

Reference Example 2 While maintaining a sweetener 5% pullulan aqueous solution at 45°C and pH 6.0, commercially available β-amylase (EC3,2,1,2) was added to it.
(manufactured by Seikagaku Corporation) and pullulanase (EC3
,2,1゜41) (manufactured by Hayashibara Biochemical Research Institute Co., Ltd.)
1,000 units per pullulan gram, 10
Added at a rate of 0 units and allowed to act for 48 hours, then heated at 95°C.
The reaction was stopped by holding for 15 minutes. The obtained solution was purified and concentrated in the same manner as in Example 1.

The fractionation resin was an alkali metal type strongly acidic cation exchange resin (manufactured by Tokyo Organic Chemical Industry Co., Ltd., trade name: XT-1).
022E, Na+ type), inner diameter 5.4cm
A water suspension was packed into a jacketed stainless steel column. At this time, four columns with a resin layer length of 5I11 were filled,
Four columns were connected so that the liquid could flow in series, so that the total length of the resin layer was 20II+.

While maintaining the internal purity of the column at 75°C, the previously obtained concentrated solution was added to the resin at IOV/V%, and was fractionated by flowing water at 75°C at a flow rate of S Vo, 13. Isomaltosyl maltose-rich fraction with a maltose content of 70% or more was collected.

After purifying and concentrating this in the same manner as in Example 1, drying under reduced pressure,
It was pulverized to obtain a powder with a moisture content of 3% or less at a yield of about 52% based on the raw material pullulan. The sugar composition of ice crystals is 8.2% disaccharides.
, Panose 11.8%, Isomaltosyl Maltose 7
5.6%, and 4.4% of pentasaccharides or more.

The thus obtained isomaltosyl maltose-based sugar was hydrogenated in the same manner as in Example 1, purified and concentrated,
It was dried under reduced pressure and pulverized to obtain a powder with a moisture content of 3% or less at a yield of about 46% based on the raw material pullulan.

The sugar composition of the ice crystals was 0.2% sorbitol, 8.3% reduced disaccharides, 12.0% vanitol, 75.4% isomaltosyl maltitol, and 4.1% reduced products of pentasaccharides or higher.

Ice crystals are refined carbohydrates that have a relatively weak sweet taste, and are suitable as low cariogenic sweeteners, Bacterium pyhidus growth promoters, and the like. It can also be used as a moderate viscosity imparting agent and humectant for foods and drinks.

Reference Example 3 An aqueous solution of sweet glucose at a concentration of 70 W/W%, glucoamylase immobilized by the method disclosed in JP-A-55-124494 was added thereto, and a retrosynthesis reaction was carried out at 50°C and pH 4.8. Wake up, isomaltotriose-containing jiio
, 2% glucose retrosynthesis product was obtained.

Using the fractionation resin of Example 2, while maintaining the column internal temperature at 75°C, 5V/V% of the previously obtained compatible product at 45W/W% was added, and the mixture was heated at 75°C. S V hot water
The mixture was fractionated by flowing at a flow rate of 30% or more, and a high isomaltotriose content fraction with an isomaltotriose content of 30% or more was collected.

After purifying and concentrating this in the same manner as in Example 1, drying under reduced pressure,
It was pulverized to obtain a powder with a water content of 3% or less at a yield of about 40% based on the raw material glucose. The sugar composition of ice crystals is glucose 4
．． 2%, isomaltose 32.6%, isomaltotriose 34.5%, isomaltotetraose 19.6%,
The content of pentasaccharides including isomaltopentamase was 9.1%.

The sugars mainly composed of isomaltose and isomaltotriose thus obtained were hydrogenated in the same manner as in Example 1,
Purification, concentration, drying under reduced pressure, and pulverization yielded a powder with a water content of 3% or less at a yield of about 35% based on the raw material glucose. The sugar composition of the ice crystals is 4.6% sorbitol and 32% isomaltitol.
．． 5%, isomaltotriitol 34.6%, isomaltotetriitol 19.4%, and reduced products of pentasaccharides or higher containing isomaltopentiol 8.9%.

Ice crystals are carbohydrates that have an elegant and moderate sweetness, and are suitable as a low cariogenic sweetener, a growth promoter of Bacterium bifidus, and the like.

Reference example: Dissolve dextran in IN sulfuric acid to a concentration of 20W/V%, keep it at 100℃ for 60 minutes, neutralize with 6N caustic soda solution, and then dissolve methanol to a concentration of 75V/V%. In addition, this supernatant was collected, methanol was removed, and then desalted and purified using H-type and OH-type ion exchange resins, and concentrated under reduced pressure to a concentration of BOW/W%. The resin used for fractionation was the one used in Example 2 after being changed to a + type, and the inner diameter was 6.2.
The resin was packed into a jacketed stainless steel column of 1 cm so that the resin layer length was 10 cm.

While maintaining the column internal temperature at 60°C, add the concentrated solution obtained earlier at 3V/V% to the resin, and add 60°C hot water to it with S.
It was fractionated by flowing at a flow rate of Vo, 3, and a high isomaltotetraose-rich fraction with an isomaltotetraose content of 30% or more was collected. This was purified and concentrated in the same manner as in Example 1, dried under reduced pressure, and pulverized to obtain a powder with a moisture content of 3% or less at a yield of about 60% based on the raw material dextran. The sugar composition of the ice crystals was 9.2% isomaltose, 25.3% isomaltotriose, 37.3% isomaltotetraose, 21.6% isomaltopentaose, and 6.6% hexasaccharides or more. Ta.

The sugars whose main components are isomaltotriose, isomaltotetraose, and isomaltopentaose thus obtained are hydrogenated in the same manner as in Example 1, purified, concentrated, dried under reduced pressure, and pulverized to have a moisture content of 3% or less. A powder of about 55% was obtained based on the raw material dextran.

The sugar composition of the ice crystals is sorbitol 0.3%, isomaltose 9.4%, isomaltotriitol 25.3%, isomaltotetriitol 37.4%, isomaltopentitol 21.3%, The amount of reduced substances greater than sugars was 6.3%.

Ice crystals are carbohydrates with moderate sweetness and are suitable as low cariogenic sweeteners, Bacterium pyhidus growth promoters, and the like.

Next, examples of the present invention will be described.

Example 1 A syrup-like sweetener prepared by dissolving 250 g of the sweetener obtained by the method of Reference Example 1 in 1 kg of reduced maltose starch syrup (water content 25%) has a sweetness comparable to that of sucrose. It is suitable not only as a low cariogenic sweetener, a growth promoter of Pyphidus bacteria, etc., but also as a dietary sweetener for diabetic patients and obese people.

In addition, ice crystals have the advantage of being resistant to discoloration when heated and can be used to season boiled and grilled foods without browning, and are also suitable as moisturizing agents, shine agents, and the like.

Example 2 900g of sweetener sucrose and 60g of crystalline maltitol powder
0 g, 100 g of the sweetener obtained by the method of Reference Example 3 and α-glycodyl steviocyto (trade name α-G-3w e e
t *manufactured by Toyo Seito Co., Ltd.) was uniformly mixed and powdered, and a small amount of water was sprayed on the mixture and lightly compressed and molded to obtain a sweetener in the shape of a sugar cube. This sweetener is a low cariogenic sweetener that has a sweetness level comparable to that of sucrose and has extremely excellent sweetness.

In addition, ice crystals dissolve well in cold water, and ice crystals dissolved in cold water are suitable for making soft drinks as they are.

Example 3 3 kg of the sweetener obtained by the method of Reference Example 2 was heated and dissolved in 10 L of a hard candy 55% sucrose aqueous solution, and then heated and concentrated under reduced pressure until the water content was 2% or less.
0 g and a small amount of lemon flavor and coloring agent were mixed and molded according to a conventional method to obtain a hard candy.

Ice crystals are a low cariogenic hard candy.

Further, even though it was left indoors for 6 months, sucrose crystal precipitation did not occur.

Example 4 2 kg of chewing gum gum base was heated and melted to the extent that it became soft, 2 kg of maltose powder, 4 kg of sucrose powder, and 1 kg of the sweetener obtained by the method of Reference Example 4 were added, and a small amount of peppermint flavor and coloring agent were also mixed. Thereafter, chewing gum was obtained by kneading and molding with a roll according to a conventional method.

Ice Crystal is a low-cariogenic chewing gum with good texture and sweetness.

Example 5 40 kg of chocolate cacao paste, 10 kg of cacao butter, 2 kg of powdered sweetener obtained by the method of Reference Example 1, 7 kg of sucrose
g, crystalline maltitol powder 6kg, whole milk powder 20k
After passing through a refiner to reduce the particle size, the mixture was placed in a conche, 500 g of lecithin was added, and the mixture was kneaded at 50° C. for two days and nights. Next, it was poured into a molding machine and molded and solidified according to a conventional method to obtain a product.

The ice crystals are a low-plastic chocolate that has no risk of fat bloom or sugar bloom, and has a good melting quality and flavor when placed on the tongue.

Example 6 After heat sterilizing 10 kg of lactic acid beverage skim milk at 80°C for 20 minutes,
Cool to 0℃, add 300g of starter to this and
Fermentation was carried out for 10 hours at ~37°C. Next, after homozonizing this, 4 kg of the powdered sweetener obtained by the method of Reference Example 3
, 1 kg of sucrose and 2 kg of high fructose corn syrup were added, and the mixture was kept at 70°C for sterilization.

After cooling, a small amount of fragrance was added and the product was packed into pins.

Ice crystals have a flavor and sweetness that harmonize well with sourness, and are suitable as a low-cariogenic lactic acid beverage.

Example 7 Ichigo jam 15 kg of fresh strawberries, 6 kg of sucrose, 2 kg of maltose
kg, sweetener obtained by the method of Reference Example 2: 4 kg, pectin: 5 kg
Jam was made by boiling 0g1 Log of citric acid in a pot, and the jam was packed in pins to make a product.

Ice crystals have good flavor and color, and are suitable as a low-cariogenic jam.

Example 8 Tsukuda 25 pieces of kelp diced after sand removal and acid treatment according to the usual boiling method
0 g, 212 ml of soy sauce, 318 ml of amino acid solution, 70 g of the sweetener obtained by the method of Reference Example 4, and 2 ml of sucrose.
While adding 0g and simmering, add 12 ml of sodium glutamate.
8 g of g1 caramel was added and cooked to obtain kelp tsukudani.

Ice crystals are tsukudani with low cariogenicity. In addition, the tsukudani was appetizing not only in taste and aroma, but also in color and luster.

Example 9 Tablets After uniformly mixing 50 g of aspirin, 4 g of cornstarch, 6 g of sucrose, 4 g of maltose, and 4 g of the sweetener obtained by the method of Reference Example 1, each tablet was 680 mg using a 20R pestle with a diameter of 12 mm, and the thickness of the tablet was It was compressed into tablets with a diameter of 5.25 mm and a hardness of 8 kg±1 kg.

Ice Crystal is a low-cariogenic tablet that does not crack or deform even after long-term storage, has a moderate sweet taste, and is easy to swallow.

Example 10 Toothpaste formulation dibasic calcium phosphate 45.0%
Le Lan 2.9
5% Sodium lauryl sulfate 1.5% Glycerin
20.0% polyoxyethylene sorbitan laurate 0.5% preservative
0.05% Sweetener obtained by the method of Reference Example 4 12.0%
5゜0% water
13.0% The above materials were mixed according to a conventional method to obtain a toothpaste.

Ice crystals have a moderate sweetness and are particularly suitable as toothpaste for children.

Claims (7)

[Claims] (1) A food or drink characterized by containing a reduced product of isomaltosyl mono- and di-glucose together with sucrose as a flavoring carbohydrate. (2) Claim No. 1 (2) characterized in that, as the taste carbohydrate, a reduced product of isomaltosyl triglucose is contained in addition to a reduced product of isomaltosyl mono- and di-glucose together with sucrose. 1) Foods and drinks described in section 1). (3) Reduced products of isomaltosyl mono- and di-glucose are obtained by fractionating a sugar mixture containing isomaltosyl mono- and di-glucose with a fractionation resin. The food and drink according to claim (1) or (2), which is obtained by collecting and reducing the containing fraction. (4) Contains sucrose as a flavoring carbohydrate, and contains a total amount of reduced products of isomaltosyl mono- and di-glucose relative to sucrose at 5 W/W% or more. The food and drink according to claim 1, claim 2, or claim 3. (5) The food and drink according to claim (1), (2), (3), or (4), wherein the food and drink has low cariogenicity. (6) A sweetener characterized by containing a reduced product of isomaltosyl mono- and di-glucose together with sucrose as a flavoring carbohydrate. (7) The sweetener according to claim (6), characterized in that the sweetener has low cariogenicity.