JPH0147140B2 - - Google Patents
Info
- Publication number
- JPH0147140B2 JPH0147140B2 JP57039326A JP3932682A JPH0147140B2 JP H0147140 B2 JPH0147140 B2 JP H0147140B2 JP 57039326 A JP57039326 A JP 57039326A JP 3932682 A JP3932682 A JP 3932682A JP H0147140 B2 JPH0147140 B2 JP H0147140B2
- Authority
- JP
- Japan
- Prior art keywords
- crystals
- powder
- starch syrup
- reduced maltose
- maltotriitol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000013078 crystal Substances 0.000 claims description 49
- 239000000843 powder Substances 0.000 claims description 36
- 229920002472 Starch Polymers 0.000 claims description 33
- 235000019698 starch Nutrition 0.000 claims description 33
- 239000008107 starch Substances 0.000 claims description 33
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 32
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 32
- 239000006188 syrup Substances 0.000 claims description 32
- 235000020357 syrup Nutrition 0.000 claims description 32
- XJCCHWKNFMUJFE-CGQAXDJHSA-N Maltotriitol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@@H]([C@H](O)[C@@H](O)CO)[C@H](O)CO)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 XJCCHWKNFMUJFE-CGQAXDJHSA-N 0.000 claims description 25
- 239000000845 maltitol Substances 0.000 claims description 23
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 23
- 235000010449 maltitol Nutrition 0.000 claims description 23
- 229940035436 maltitol Drugs 0.000 claims description 23
- 235000008504 concentrate Nutrition 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims 1
- 239000000047 product Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000600 sorbitol Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000004898 kneading Methods 0.000 description 5
- 239000004570 mortar (masonry) Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 2
- -1 oligosaccharide alcohols Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 241001446247 uncultured actinomycete Species 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】
本発明は還元麦芽糖水飴類粉末の製造方法に関
する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing reduced maltose starch syrup powder.
還元麦芽糖水飴類はマルチトールを主成分と
し、その他にソルビトール、マルトトリイトール
等のオリゴ糖アルコール、デキストリンアルコー
ル等からなり、良質でまろやかな甘味を有する上
に、結晶が析出し難く、しかも主成分のマルチト
ールがカロリーとしてほとんど利用されないこと
から、低カロリー甘味料もしくは食品素材として
注目され、今日ではダイエツト食品、健康食品等
に広く用いられている。 Reduced maltose starch syrup has maltitol as its main component, as well as oligosaccharide alcohols such as sorbitol and maltotriitol, dextrin alcohol, etc., and has a good quality and mild sweetness. Because maltitol is hardly used as a calorie, it has attracted attention as a low-calorie sweetener or food material, and today it is widely used in diet foods, health foods, etc.
このように、還元麦芽糖水飴類は低カロリーの
甘味料ないしは食品素材として非常に好ましい性
質を有するものであるが、反面その結晶化（粉末
化）が極めて難しく、通常の方法すなわち濃縮乾
固、粉砕により不定形の粉末を調製してもその粉
末は吸湿性が非常に強くて、これを大気中にさら
すと直ちに吸湿して粘着、固化を生じ、更に放置
すると短時間で液状を呈するにいたる。このため
還元麦芽糖水飴類はこれまで液状の製品が市販さ
れているのみで粉末状の製品は現在に至るも実用
化されていない。 As described above, reduced maltose starch syrup has very desirable properties as a low-calorie sweetener or food material. However, on the other hand, it is extremely difficult to crystallize (powderize) it, and it cannot be processed using conventional methods such as concentration drying and pulverization. Even if an amorphous powder is prepared by this method, the powder is very hygroscopic, and when exposed to the atmosphere, it immediately absorbs moisture, causing stickiness and solidification, and when left to stand, it becomes liquid in a short period of time. For this reason, until now only liquid products of reduced maltose starch syrup have been commercially available, and powdered products have not been put into practical use to date.
上記のように、還元麦芽糖水飴類はその粉末化
が極めて難しいものであるが、これを粉末化する
試みはこれまでにもいくつか行われており、その
代表的なものとしては特公昭55−16439および特
開昭50−25514の方法が知られている。これらの
方法は還元麦芽糖水飴の非結晶性粉末（還元麦芽
糖水飴を濃縮、乾固、粉砕して得られる粉末）を
非吸湿性の被覆微粉末（糖又は糖アルコール等）
と混合しながら加熱し、ついで冷却するることに
より、還元麦芽糖水飴粉末の粒子表面に被覆微粉
末を多数融着固定させて、還元麦芽糖水飴粉末の
吸湿による固結化を防止しようとするものであ
る。 As mentioned above, reduced maltose starch syrup is extremely difficult to powder, but several attempts have been made to powder it. 16439 and Japanese Patent Application Laid-Open No. 50-25514 are known. In these methods, amorphous powder of reduced maltose starch syrup (powder obtained by concentrating, drying, and pulverizing reduced maltose starch syrup) is coated with a non-hygroscopic fine powder (sugar or sugar alcohol, etc.).
By heating while mixing with and then cooling, a large number of coated fine powders are fused and fixed on the particle surface of the reduced maltose starch syrup powder, thereby preventing the reduced maltose starch syrup powder from caking due to moisture absorption. be.
しかしながら、これらの方法は操作が複雑で特
別な装置を必要とする上に製品の収率も低く、そ
のために製造コストが高くなるという欠点があ
る。また、これらの方法により得られる製品は品
質が不均一で溶解性が悪く、さらに被覆により他
の糖類の比率が増大するので、還元麦芽糖水飴類
の特徴である低カロリー性が著しく損われるとい
う欠点があつた。 However, these methods have the disadvantage that they are complicated to operate, require special equipment, and have low product yields, resulting in high production costs. In addition, the products obtained by these methods have uneven quality, poor solubility, and coating increases the proportion of other sugars, which significantly impairs the low calorie characteristic of reduced maltose starch syrup. It was hot.
このような実情から、本発明者らは上記のよう
に重大な欠陥のない還元麦芽糖水飴類の粉末を得
るべく種々研究を重ねた結果、本発明者らが先に
発明ししたマルチトール結晶（特願昭56−133343
号）とマルトトリイトール結晶（特願昭56−
142405号）の両方を結晶種として用いることによ
り、マルトトリイトール含量の高い低純度の還元
麦芽糖水飴類でも、非吸湿性の粉末にすることが
できることを見い出した。 Under these circumstances, the present inventors have conducted various studies in order to obtain a reduced maltose starch syrup powder free from serious defects as described above, and as a result, the maltitol crystals ( Patent application 1984-133343
No.) and maltotriitol crystals (patent application 1982-
142405) as crystal seeds, it was discovered that even low-purity reduced maltose starch syrup with a high maltotriitol content could be made into a non-hygroscopic powder.
本発明は上記の如き新知見にもとづいて完成さ
れたもので、還元麦芽糖水飴類を水分が約15％以
下になるまで濃縮し、得られた濃縮物を50〜140
℃に保持しつつ、これに結晶種としてマルチトー
ル結晶とマルトトリイトール結晶を加えて練合
し、結晶を充分析出させた後、常法により粉末化
することからなる還元麦芽糖水飴類粉末の製造方
法である。 The present invention was completed based on the above-mentioned new findings, and consists of concentrating reduced maltose starch syrup until the water content is approximately 15% or less, and dividing the resulting concentrate into 50-140%
Production of reduced maltose starch syrup powder by adding and kneading maltitol crystals and maltotriitol crystals as crystal seeds while maintaining the temperature at ℃, allowing the crystals to fully separate out, and then powdering by a conventional method. It's a method.
本発明において用いられる還元麦芽糖水飴類は
マルチトール含量が50％以上であり、且つマルト
トリイトールの含量が10％以上であるようなもの
が用いられる。このような還元麦芽糖水飴類は、
マルチトール含量の高いものに較べて一般に安い
価格で入手することができるが、その反面、マル
トトリイトール含量が高いために結晶化が極めて
難しく、マルチトール結晶を結晶種として加えて
も良質の結晶を得ることができなかつたものであ
る。このような還元麦芽糖水飴は公知の方法、例
えば特公昭40−20209、同44−18898、同47−
10977、同54−13511等に記載の方法にしたがつて
澱粉にβ−アミラ−ゼ単独、もしくはβ−アミラ
ーゼとα−1.6−グルコシダーゼ、或は放線菌ア
ミラーゼを作用させて加水分解し、ついで水素添
加することにより製造される。また、本発明にお
いては、マルチトールとマルトトリイトールを約
１：１の割合で含有しているようなマルトトリイ
トール含量の極めて高い還元麦芽糖水飴類を用い
ることもできる。 The reduced maltose starch syrup used in the present invention has a maltitol content of 50% or more and a maltotriitol content of 10% or more. Such reduced maltose starch syrup is
Although it is generally available at a lower price than products with a high maltitol content, on the other hand, it is extremely difficult to crystallize due to the high maltotriitol content, and even if maltitol crystals are added as crystal seeds, good quality crystals cannot be obtained. I was unable to obtain it. Such reduced maltose starch syrup can be prepared by known methods, for example, Japanese Patent Publications No. 40-20209, No. 44-18898, No. 47-
10977, 54-13511, etc., starch is hydrolyzed by the action of β-amylase alone, β-amylase and α-1.6-glucosidase, or actinomycete amylase, and then hydrogenated. Manufactured by adding Further, in the present invention, reduced maltose starch syrup containing extremely high maltotriitol content, such as maltitol and maltotriitol in a ratio of about 1:1, can also be used.
結晶種そしては、マルチトール結晶とマルトト
リイトール結晶の両方が用いられ、ソルビトール
結晶等を更に添加して使用することもできる。ま
た、本発明により得られる還元麦芽糖水飴類粉末
を結晶種として用いることは勿論可能である。 Both maltitol crystals and maltotriitol crystals are used as crystal seeds, and sorbitol crystals and the like may be further added. Moreover, it is of course possible to use the reduced maltose starch syrup powder obtained by the present invention as a crystal seed.
本発明における還元麦芽糖水飴類の濃縮、練合
については、いずれも公知の操作、装置等をその
まま或いは必要な変更を加えて適用することがで
き、格別の操作、装置等は全く不要である。 Concerning the concentration and kneading of reduced maltose starch syrup in the present invention, known operations and devices can be applied as they are or with necessary modifications, and special operations and devices are not required at all.
粉末化は、練合した後結晶を充分析出せしめて
得られる固化物を乳鉢、粉砕機等で常法により粉
砕する方法が用いられる。また、練合した後の結
晶の析出が遅く、通常の粉砕機等で粉砕可能な固
化物が得られ難いときは、練合物に可塑性が出て
くるくらい結晶化が進んだ段階で、押出し式造粒
機又は押出し式成型機等を用いて練合物を細孔又
は小孔より押出し、以後常法により顆粒状の粉末
を製造する方法も用いられる。 For powdering, a method is used in which the solidified product obtained by thoroughly analyzing the crystals after kneading is pulverized using a mortar, a pulverizer, or the like in a conventional manner. In addition, if the precipitation of crystals after kneading is slow and it is difficult to obtain a solidified product that can be crushed with an ordinary crusher, etc., extrusion may be performed after crystallization has progressed to the point where the kneaded product has plasticity. A method may also be used in which the kneaded material is extruded through pores or small holes using a type granulator or extrusion molding machine, and then a granular powder is produced by a conventional method.
本発明により得られる還元麦芽糖水飴類粉末は
第１図に示すように吸湿性が低く、しかも水への
溶解性が良いことから、その使用に当つて格別な
容器等を必要とせず、砂糖等と同様に手軽に取扱
うことができるという利点がある。 As shown in Figure 1, the reduced maltose starch syrup powder obtained by the present invention has low hygroscopicity and good solubility in water. It has the advantage of being easy to handle.
次に本発明の参考例および実施例を示し、本発
明の態様を更に詳細に説明する。 Next, reference examples and examples of the present invention will be shown, and aspects of the present invention will be explained in further detail.
参考例 １
高純度マルチトール液100gを減圧下で濃縮乾
固して得られる固化物80gをトレーに移し、125
℃の熱風乾燥機内に放置する。１時間後、スパー
テルで練合し、更に15分放置すると表面に微小な
サイコロ状の結晶が析出し始める。この時数分間
全体に練合し、そのまま更に１時間放置すると成
長結晶を含み白色化した固化物が得られる。得ら
れた固化物は室温に放冷するともろくなる。次に
これを乳鉢で粉砕し、m.p.148.0〜150.0℃のマル
チトール結晶粉末75gを得た。Reference example 1 100g of high-purity maltitol liquid was concentrated to dryness under reduced pressure. 80g of the solidified product was transferred to a tray,
Place in a hot air dryer at ℃. After 1 hour, knead with a spatula and leave for another 15 minutes, and fine dice-shaped crystals will begin to precipitate on the surface. At this time, the mixture is kneaded for several minutes and then left to stand for an additional hour to obtain a white solidified product containing grown crystals. The obtained solidified product becomes brittle when left to cool to room temperature. Next, this was ground in a mortar to obtain 75 g of maltitol crystal powder with a mp of 148.0 to 150.0°C.
参考例 ２
高純度マルトトリイトール（マルトトリイトー
ル95.0％、マルチトール0.2％、その他4.8％）10g
を無水ピリジン20mlに溶解し、さらにエタノール
50mlとアセトン50mlを添加、混合した後、60℃中
に静置した。静置30分後に微細な結晶が析出し始
め、次いで室温に放冷し、そのまま２日間放置し
た。析出した結晶を過、乾燥して白色微細なマ
ルトトリイトール結晶1.5gを得た。本結晶はm.
p.179.2〜179.5℃，〔α〕D＋140゜を示す無水結晶で
あつた。Reference example 2 High purity maltotriitol (95.0% maltotriitol, 0.2% maltitol, 4.8% others) 10g
Dissolve in 20ml of anhydrous pyridine and add ethanol.
After adding and mixing 50 ml and 50 ml of acetone, the mixture was allowed to stand at 60°C. After 30 minutes of standing, fine crystals began to precipitate, and then the mixture was allowed to cool to room temperature and left as is for 2 days. The precipitated crystals were filtered and dried to obtain 1.5 g of fine white maltotriitol crystals. This crystal is m.
It was an anhydrous crystal exhibiting p.179.2-179.5°C and [α] D +140°.
参考例 ３
高純度マルトトリイトール（マルトトリイトー
ル95.0％、マルチトール0.2％、その他4.8％）50g
を水に溶解し、固形分濃度80％（Ｗ／Ｗ）の溶液
を調製した。次いでこれを80℃に加温し、参考例
２で得た結晶0.1gを加え、80℃で30分間混合した
後、室温に一夜放置した。一夜後、成長したマル
トトリイトール結晶が柱状様に析出した。次いで
分蜜後乾燥してマルトトリイトール結晶20gを得
た。本品は吸湿性が低く、m.p.185.3〜187.4℃
〔α〕D＋146.9゜を示す無水結晶であつた。Reference example 3 High purity maltotriitol (maltotriitol 95.0%, maltitol 0.2%, other 4.8%) 50g
was dissolved in water to prepare a solution with a solid content concentration of 80% (W/W). Next, this was heated to 80°C, 0.1 g of the crystals obtained in Reference Example 2 was added, mixed at 80°C for 30 minutes, and then left at room temperature overnight. After one night, the grown maltotriitol crystals were deposited in a columnar shape. Next, the mixture was separated and dried to obtain 20 g of maltotriitol crystals. This product has low hygroscopicity, mp185.3~187.4℃
It was an anhydrous crystal exhibiting [α] D +146.9°.
実施例 １
還元麦芽糖水飴（ソルビトール５％、マルチト
ール75％、マルトトリイトール15％、その他５
％、濃度80％）250gを減圧下で濃縮を行い、固
形分濃度87.5％に調製した。次に、これをトレー
に移し、結晶種としてソルビトール結晶粉末
0.1g、参考例１で得たマルチトール結晶1.5g、参
考例３で得たマルトトリイトール結晶0.3gを添加
し、充分練合した後、熱風乾燥機内で60℃恒温で
保存した。結晶化が進行し、白濁して可塑性が出
た時点で可塑物を細孔より押出し、冷却後これを
刃物で切断して粒状にした。この粒状物を60℃で
乾燥しエージングを行い、流動性に富んだ粒状粉
180gを得た。Example 1 Reduced maltose starch syrup (5% sorbitol, 75% maltitol, 15% maltotriitol, 5 others)
%, concentration 80%) was concentrated under reduced pressure to adjust the solid content concentration to 87.5%. Next, transfer this to a tray and use sorbitol crystal powder as crystal seeds.
After adding 0.1 g of maltitol crystals obtained in Reference Example 1 and 0.3 g of maltotriitol crystals obtained in Reference Example 3 and thoroughly kneading them, the mixture was stored at a constant temperature of 60° C. in a hot air dryer. When crystallization progressed and the mixture became cloudy and plasticized, the plastic material was extruded through the pores, and after cooling, it was cut into particles with a knife. This granular material is dried and aged at 60℃ to create a highly fluid granular powder.
Got 180g.
この粒状粉は、通常使用されるフイルム包装で
長期間（室温６カ月以上）安定であり、ポリエチ
レン容器又はガラス瓶に入れて保存し、テーブル
シユガーと同様に使用できる物性を有していた。 This granular powder was stable for a long period of time (at least 6 months at room temperature) in commonly used film packaging, and had physical properties that allowed it to be stored in a polyethylene container or glass bottle and used in the same way as table sugar.
実施例 ２
還元麦芽糖水飴（ソルビトール0.2％、マルチ
トール80％、マルトトリイトール19.8％、濃度75
％）100gを用い、これを固形分濃度92％に調製
し、結晶種として、マルチトール結晶0.8g，マル
トトリイトール結晶0.2gを添加し、60℃で約１時
間練合し、60℃の恒温室に保存した。次に本品を
室温に冷却後、乳鉢で粉砕し、還元麦芽糖水飴粉
末70gを得た。Example 2 Reduced maltose starch syrup (0.2% sorbitol, 80% maltitol, 19.8% maltotriitol, concentration 75
%) was adjusted to a solid concentration of 92%, 0.8 g of maltitol crystals and 0.2 g of maltotriitol crystals were added as crystal seeds, kneaded at 60°C for about 1 hour, and then mixed at 60°C for about 1 hour. It was stored in a constant temperature room. Next, this product was cooled to room temperature and ground in a mortar to obtain 70 g of reduced maltose starch syrup powder.
この粉末は結晶種としてマルチトール結晶のみ
を用いて製造した粉末と比べて、室温、恒湿（60
％）における増加吸水率が1/2以下に減少し、安
定な物性を示した。また、粉末を得る際の粉砕化
も格段に容易であつた。 This powder is more stable at room temperature, constant humidity (60
The increase in water absorption (%) was reduced to less than 1/2, indicating stable physical properties. In addition, pulverization to obtain powder was much easier.
実施例 ３
マルチトールとマルトトリイトールを１：１の
割合で含有している濃度60％の還元麦芽糖水飴類
を濃縮し、固形分濃度90％に調製した。次に、こ
れを60℃熱風乾燥機内でトレーに移し、マルチト
ール結晶とマルトトリイトール結晶を１：１の割
合で有す結晶種0.6gを添加して練合した。結晶化
（固化）後、乳鉢で粉砕し、得られた粉末を更に
乾燥して還元麦芽糖水飴類粉末55gを得た。この
粉末は室温に放置しても固結せず流動性を有し安
定であつた。Example 3 A reduced maltose starch syrup containing maltitol and maltotriitol at a ratio of 1:1 and having a concentration of 60% was concentrated to have a solid content concentration of 90%. Next, this was transferred to a tray in a 60° C. hot air dryer, and 0.6 g of crystal seeds containing maltitol crystals and maltotriitol crystals in a ratio of 1:1 was added and kneaded. After crystallization (solidification), it was crushed in a mortar and the resulting powder was further dried to obtain 55 g of reduced maltose starch syrup powder. This powder did not solidify even when left at room temperature and remained fluid and stable.
比較例 １
実施例３と同じ還元麦芽糖水飴類を用い、結晶
種としてマルチトール結晶粉末0.6gを用いて実施
例３と同様に処理して粉末化を試みた。しかし、
この場合は結晶がほとんど成長せず、固化しにく
く、透明感のあるガラス状の粉末しか得られなか
つた。この粉末は室温に放置すると数分で固結
し、徐々に吸水し溶解した。Comparative Example 1 Using the same reduced maltose starch syrup as in Example 3, 0.6 g of maltitol crystal powder was used as the crystal seed, and the same treatment as in Example 3 was used to attempt powdering. but,
In this case, crystals hardly grew, hard to solidify, and only a transparent glass-like powder was obtained. This powder solidified within a few minutes when left at room temperature, and gradually absorbed water and dissolved.
実施例 ４
還元麦芽糖水飴（マルチトール80％、ソルビト
ール４％、マルトトリイトール13％、デキストリ
ンアルコール３％、濃度75％）100gを減圧下で
濃縮し、含水率７％の濃縮物を得た。この濃縮物
に結晶種として実施例３で得た還元麦芽糖水飴粉
末2.0gを添加し、60℃で約１時間練合し、70℃の
恒温室に保存した。次いで得られた固化物を室温
に冷却後、乳鉢で粉砕し、還元麦芽糖水飴粉末
72gを得た。この粉末は、通常使用されるフイル
ム包装で室温に放置し長期間（６カ月以上）安定
であつた。Example 4 100 g of reduced maltose starch syrup (80% maltitol, 4% sorbitol, 13% maltotriitol, 3% dextrin alcohol, concentration 75%) was concentrated under reduced pressure to obtain a concentrate with a water content of 7%. To this concentrate, 2.0 g of the reduced maltose starch syrup powder obtained in Example 3 was added as a crystal seed, kneaded at 60°C for about 1 hour, and stored in a constant temperature room at 70°C. Next, the obtained solidified product was cooled to room temperature and ground in a mortar to obtain reduced maltose starch syrup powder.
Got 72g. This powder was stable for a long period of time (6 months or more) when left at room temperature in a commonly used film package.
第１図は室温、湿度60％の大気中での吸湿曲線
を示し、１は実施例３で得た粉末、２は比較例１
で得た粉末、３はマルチトール結晶とマルトトリ
イトール結晶を１：１の割合で混合した粉末を表
わす。
Figure 1 shows the moisture absorption curve in the atmosphere at room temperature and humidity of 60%, where 1 is the powder obtained in Example 3 and 2 is Comparative Example 1.
3 represents a powder obtained by mixing maltitol crystals and maltotriitol crystals at a ratio of 1:1.
Claims (1)
を50〜140℃に保ちつつ、これに結晶種としてマ
ルチトール結晶とマルトトリイトール結晶を加え
て練合し、結晶を充分に析出させた後、常法によ
り粉末化することを特徴とする、還元麦芽糖水飴
類粉末の製造方法。1. Reduced maltose starch syrup was concentrated, and while maintaining the resulting concentrate at 50 to 140°C, maltitol crystals and maltotriitol crystals were added as crystal seeds and kneaded to sufficiently precipitate the crystals. A method for producing reduced maltose starch syrup powder, which is then powdered by a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57039326A JPS58158145A (en) | 1982-03-15 | 1982-03-15 | Preparation of thick malt syrup powder from reducing maltose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57039326A JPS58158145A (en) | 1982-03-15 | 1982-03-15 | Preparation of thick malt syrup powder from reducing maltose |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58158145A JPS58158145A (en) | 1983-09-20 |
| JPH0147140B2 true JPH0147140B2 (en) | 1989-10-12 |
Family
ID=12549967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57039326A Granted JPS58158145A (en) | 1982-03-15 | 1982-03-15 | Preparation of thick malt syrup powder from reducing maltose |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58158145A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2732343B1 (en) * | 1995-03-29 | 1997-06-13 | Roquette Freres | MALTITOL COMPOSITION AND ITS PREPARATION METHOD |
| ES2257421T3 (en) | 2000-07-05 | 2006-08-01 | Kabushiki Kaisha Ueno Seiyaku Oyo Kenkyusho | MALTITOL CRYSTAL CONTAINING MELAZA AND ASSOCIATED PRODUCTION PROCEDURE. |
| FR2838125B1 (en) * | 2002-04-04 | 2005-06-24 | Roquette Freres | MALTITOL LIQUID COMPOSITION, PROCESS FOR PRODUCING THE SAME AND USES THEREOF |
| FR2922890B1 (en) | 2007-10-30 | 2009-12-18 | Roquette Freres | METHOD FOR EVAPOCRYSTALLIZING MALTITOL. |
| FR2925499B1 (en) | 2007-12-20 | 2010-02-12 | Roquette Freres | MALTITOL GRANULE FOR DIRECT COMPRESSION AND PROCESS FOR PREPARING THE SAME |
-
1982
- 1982-03-15 JP JP57039326A patent/JPS58158145A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58158145A (en) | 1983-09-20 |
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