JPH0559697B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a dehydrated food and a method for producing the same.
More specifically, a dehydrated food in which anhydrous maltose is contained in a food, its raw material or a processing intermediate and converted into β-maltose hydrated crystals, and a dehydrated food in which anhydrous maltose is contained in a food, its raw material or a processing intermediate, and β- The present invention relates to a method for producing a dehydrated food, which is characterized by converting the food into maltose hydrate crystals. (Prior art) Generally, dried foods such as seasoned seaweed, okaki, okoshi, and kutsuki are sealed in moisture-proof containers such as cans, bottles, and aluminum/polyethylene laminate containers, and the inside of these containers is filled with silica gel. , dehydrating agents such as calcium oxide are used to remove moisture from the atmosphere and reduce its relative humidity to maintain quality. However, there is a risk that these dehydrating agents may be accidentally taken into the mouth or come into contact with the skin or mucous membranes, so there is a desire to develop safer dehydrating agents. On the other hand, the water content in food has a great effect not only on the physical properties of the food but also on its shelf life. In general, water-containing foods are susceptible to microbial contamination;
It is susceptible to deterioration such as hydrolysis, rancidity, and browning. Usually, to extend the shelf life of water-containing foods,
There are various dehydration methods to reduce the moisture content in foods, such as pickling in sugar as seen in buntanzuke, salting as in pickled radish, and drying as in powdered miso and powdered fruit juice. It has been adopted. However, sugar is too sweet to suit modern tastes, and it is also a major inducer of tooth decay.
Furthermore, it has drawbacks such as increasing blood cholesterol when ingested in large quantities. In addition, too much salt can cause high blood pressure and
It has been pointed out that it is a major cause of adult diseases such as cancer, and people are advised to reduce its intake as much as possible. Furthermore, with drying methods, the volatilization of aroma during the process is unavoidable, and currently only foods with poor flavor can be obtained. (Problems to be Solved by the Invention) The present inventors focused on maltose and conducted extensive studies on its use as a dehydrating agent, with the aim of solving the drawbacks of conventional dehydrating methods such as drying methods. As a result, anhydrous maltose, especially anhydrous maltose containing 85 w/w% or more of maltose per solid substance, can be incorporated into hydrated foods such as hydrated foods and converted into hydrated β-maltose crystals. The present invention was completed by discovering that the dehydrating agent acts as a dehydrating agent and confirming that high-quality dehydrated foods with good flavor can be easily produced. The present invention focuses on anhydrous maltose, which has not received any attention as a dehydrating agent in the past, and the present invention represents the first method of containing this anhydrous maltose as a dehydrating agent to dehydrate hydrated substances. The method of dehydrating water-containing materials in the present invention is preferable as a method for dehydrating materials that contain water, especially those that contain free water that is different from bound water such as crystallized water, such as dry foods. It can be advantageously applied when reducing the moisture contained in the atmosphere inside a sealed moisture-proof container, and further when reducing the moisture content of various hydrated products such as foods, their raw materials, or processing intermediates. When anhydrous maltose is added to these hydrated substances, the anhydrous maltose strongly takes in approximately 5% of its weight of water from the hydrated substances as crystal water of β-maltose hydrated crystals, substantially reducing the water content of the hydrated substances. It was found that it caused dehydration. For example, by coexisting anhydrous maltose filled in a moisture-permeable pouch made of paper or the like in a moisture-proof container filled with dried foods such as seasoned seaweed and kutsky, premix powder, granular seasonings, and powdered intestinal preparations can be prepared. By combining anhydrous maltose with powdered products such as granular digestive aids and packaging them, the relative humidity inside the container can be extremely reduced, allowing dry foods, powdered products, etc. to remain of high quality and stable for a long period of time. It turns out that you can get it. At this time, anhydrous maltose traps water and becomes β
- Even during and after conversion to maltose hydrated crystals, it does not become sticky or runny, and there is no risk of contaminating dry foods or moisture-proof containers. Can prevent knots. Moreover, maltose itself is a non-toxic, harmless natural sweetener and poses no danger. In addition, for example, in the case of high moisture foods such as liquids and pastes such as brandy, vinegar, royal jelly, fresh cream, and mayonnaise, anhydrous maltose can be added to convert it into β-maltose hydrated crystals to substantially reduce the high-quality dehydrated foods with reduced moisture content, such as musk-shaped,
Foods such as powdered foods can be produced extremely easily. This method does not require harsh conditions such as heating and drying, so it can easily convert liquid or pasty high-moisture foods into dehydrated foods with good flavor and reduced moisture content without deteriorating their quality. have. In addition, at this time, anhydrous maltose is added in an amount equal to or more than the amount of water contained in the food raw materials, etc., and anhydrous maltose is partially converted to β-maltose hydrated crystals.In other words, anhydrous maltose is added together with β-maltose hydrated crystals. When a dehydrated food containing . It has been found that the inside of the container can be maintained in a highly dry state. As a result, the dehydrated food obtained by the method of the present invention not only prevents microbial contamination but also prevents hydrolysis and
It has been found that it prevents deterioration such as rancidity and browning, and stably maintains high-quality products with good flavor over a long period of time. As mentioned above, the dehydrating agent using anhydrous maltose of the present invention can be applied to the conventionally known silica gel,
Unlike dehydrating agents such as calcium oxide, it is not only a carbohydrate dehydrating agent that is edible and can be metabolized to supply nutrients, but also a stabilizer for unstable active ingredients contained in health foods, etc. It can also be used to advantage. Prior to the present invention, the present inventors studied anhydrous maltose, particularly a method for producing anhydrous maltose powder. First, as a result of detailed study on anhydrous maltose for use as a dehydrating agent, it was found that high purity maltose of 85 w/w % or more based on solid matter is suitable. High-purity maltose as a raw material may be prepared by using commercially available hydrated β-maltose crystals or by saccharifying starch according to a conventional method. Methods for preparing high-purity maltose from starch include, for example, Japanese Patent Publication No. 56-11437;
56-17078, etc., in which β-amylase is applied to gelatinized or liquefied starch, the resulting maltose is separated from polymer dextrin, and high-purity maltose is collected, or, for example,
High purity maltose is collected by allowing starch debranching enzymes such as isoamylase and pullulanase and β-amylase to act on gelatinized or liquefied starch as disclosed in Japanese Patent Publications No. 47-13089 and 54-3938. There are ways to do this. Furthermore, contaminant sugars such as malitotriose contained in the high-purity maltose obtained by these methods,
For example, Special Publication No. 56-28153, Special Publication No. 57-
Maltose is produced by the action of an enzyme disclosed in Japanese Patent Publication No. 3356, Japanese Patent Publication No. 56-28154, etc., or a salt-type strong acid disclosed in, for example, Japanese Patent Application Laid-open No. 58-23799, etc. It is also advantageous to further increase maltose purity by methods such as removing contaminant sugars by column fractionation using a cation exchange resin. Further, this fractionation method may be a fixed bed method, a moving bed method, or a pseudo moving bed method. Next, per solid matter obtained in this way
A method for producing anhydrous maltose from high purity maltose of 85 w/w% or more will be described. Suitable examples of anhydrous maltose include crystalline anhydrous α-maltose, crystalline β-maltose, and amorphous anhydrous maltose. In order to produce crystalline anhydrous α-maltose powder, for example, as described in previously filed Japanese Patent Application No. 59-156744, these high-purity maltose can be mixed with a moisture content of preferably less than about 10 w/w%. teeth,
A high concentration syrup of 2.0w/w% or more and less than 9.5w/w% is used, and this syrup is heated at 50℃ or higher in the coexistence of seed crystals.
It can be produced by crystallizing α-maltose and powdering it while maintaining the temperature in the 130°C range. In addition, in order to produce crystalline anhydrous β-maltose powder, for example, a method such as vacuum drying at a temperature of about 80 to 110°C may be adopted, such that the β-maltose hydrated crystal powder does not melt. . In addition, in order to produce amorphous anhydrous maltose powder, for example, commercially available β-maltose hydrated crystals may be used as a raw material, or a highly purified maltose aqueous solution containing 85 w/w% or more based on solid matter may be used. good. When commercially available β-maltose hydrate crystals are used, the temperature conditions under which they melt, e.g.
It may be produced by drying under normal pressure or under reduced pressure at a temperature of 150°C and then pulverizing. In addition, when using a high-purity maltose aqueous solution, for example, the concentration is about 70~
It can be produced by vacuum drying or freeze drying 95w/w% syrup and then pulverizing it, or it can be produced at a concentration of about 50~
It is also advantageous to produce a powder directly from the 85 w/w % syrup by spray drying methods such as the high pressure nozzle method or the rotating disk method. The anhydrous maltose powder of the present invention produced in this way is a white powder with an elegant low sweetness.
Its water content is low and virtually anhydrous, and its moisture content is usually less than 3w/w%, preferably less than 2w/w%, as determined by Karl Fischer's method, and its fluidity depends on the shape and size of the powder particles. Therefore, although it differs somewhat, it is essentially fluid. Furthermore, the anhydrous maltose referred to in the present invention may be any substantially anhydrous maltose that is converted into β-maltose hydrated crystals and exhibits a strong dehydration effect; for example, anhydrous maltose that promotes the conversion of anhydrous maltose to β-maltose hydrated crystals. In order to increase its effectiveness as a dehydrating agent, use as small a amount as possible as a seed crystal, usually 5w/w%.
It is also advantageous to utilize substantially amorphous anhydrous maltose powder in which less than 1 w/w %, preferably less than 1 w/w % of β-maltose hydrous crystals coexist. When the anhydrous maltose powder obtained in this way is incorporated into a water-containing substance such as food, medicine, cosmetics, or industrial chemicals, the water contained therein is captured as water of crystallization in the β-maltose hydrous crystals. , was found to act as a strong dehydrating agent for fixing and hydrated substances. Anhydrous maltose differs from conventional commercially available β-maltose hydrated crystals (Hayashibara Co., Ltd., registered trademark "Sunmalt") in that it can be used not only in water but also in organic acid aqueous solutions, salt aqueous solutions, protein aqueous solutions, emulsions, and alcohol aqueous solutions. It has been found that it can be rapidly dissolved at high concentrations in various aqueous solutions such as. This property makes it convenient to use anhydrous maltose as a dehydrating agent to produce various dehydrated products with reduced moisture content from various hydrated materials. The dehydrating agent of the present invention can be advantageously applied when dehumidifying and drying the atmosphere inside a moisture-proof container,
Furthermore, there are cases in which high-quality dehydrated products in the form of masks or powders are manufactured from hydrated materials that are susceptible to alteration and deterioration during processes such as heat drying and vacuum drying, or that are difficult to dry. When dehumidifying and drying, it can be used not only to prevent moisture absorption, such as flavored seaweed and kutsuki, but also powdered materials that absorb moisture and easily solidify, such as pudding mix powder and hot cake mix powder. Powdered seasonings such as premixed powder, salt, sugar, powdered soy sauce, powdered miso, powdered sushi vinegar, powdered soy sauce, powdered compound seasoning, powdered paprika, powdered garlic, powdered cinnamon, powdered nutmeg, powdered pepper, powdered sage Powdered spices, powdered enzyme extract, powdered milk, powdered yogurt, powdered cheese, powdered juice, powdered herbs, powdered vitamins, etc.
Granular soup, granulated bouillon, fish meal, blood meal, bone meal,
By blending anhydrous maltose with powdered materials such as powdered lactic acid bacteria, powdered enzymes, and granular digestive aids and packaging them, the relative humidity inside the packaging container can be reduced and the adhesion and caking of powdered materials can be prevented. Therefore, it can also be used for purposes such as maintaining high quality with good fluidity for a long period of time immediately after production. In addition, when dehydrating hydrated substances, it is advantageous to dehydrate various hydrated substances such as organs, tissues, cells, ground products, extracts, components, or preparations from these derived from animals, plants, and microorganisms. available for use. For example, in the case of foods, their raw materials, or processed intermediates, examples include fresh fruits, juices, vegetable extracts, soy milk, sesame paste, nut paste, raw bean paste, gelatinized starch paste, wheat flour dough, and other agricultural products, sea urchin paste, and oyster extract. , marine products such as sardine paste,
Raw eggs, lecithin, milk, whey, fresh cream, yogurt, butter, livestock products such as cheese, maple syrup, honey, miso, soy sauce, mayonnaise, dressing, bonito extract, meat extract, kelp extract, chicken extract, beef extract, yeast Extracts, mushroom extracts, licorice extracts, stevia extracts, enzyme-treated products of these, water-containing seasonings such as seasoning liquid for pickles, alcoholic beverages such as sake, wine, brandy, whisky, medicinal liquor, green tea, black tea, coffee, etc. Beverages, honeysuckle, wasabi, garlic,
Hydrous spices extracted from mustard, cornstarch, cinnamon, sage, laurel, pepper, citrus fruits, etc.; hydrated colorants extracted from madder, red beet, paprika, red beet, safflower, gardenia, saffron, kouriyan, Monascus, etc. Dehydrated foods that are stable and have good flavor can be easily produced from liquid or paste-like products such as. The dehydrated foods obtained in this way, such as powdered agricultural, fishery and livestock products, powdered oils and fats, powdered flavorings, and powdered colorings, can be used as seasonings such as mayonnaise and soup base,
It can be freely used as a processing material for various foods and drinks such as hard candies, confectionery such as cakes, hot cake mixes, and instant juices, for example, as a natural bulk flavor with good flavor. In particular, if unstable active ingredients, active substances are present, e.g. vitamin-containing liquids such as thiamin, riboflavin, ascorbic acid, cod liver oil, carotenoids, ergosterol, tocopherols, etc.
Liquids containing enzymes such as lipase, elastase, urokinase, protease, β-amylase, isoamylase, glucanase, and lactase, extracts such as medicinal ginseng extract, stupa extract, chlorella extract, and aloe extract, live bacteria paste such as lactic acid bacteria and yeast, and royal jelly. It is also possible to easily produce stable, high-quality dehydrated health foods using liquid or paste-like products such as these without losing their active ingredients and activity. Furthermore, when the dried product is an enzyme, it can be advantageously used as a catalyst for processing foods, medicines, industrial raw materials, etc., as a therapeutic agent, digestive agent, etc., and further as an enzyme detergent. As a method for incorporating anhydrous maltose into a hydrous material, known methods such as mixing, mixing, dissolving, permeating, scattering, coating, spraying, and injecting may be selected as appropriate until the desired dehydrated product is completed. It can be done. The amount of anhydrous maltose to be added to the hydrated material varies depending on the amount of water contained in the hydrated material and the properties of the desired dehydrated product.If necessary, the hydrated material may be partially dehydrated or After concentration, anhydrous maltose may be included, usually 0.01 to 500 parts by weight per 1 part by weight of the hydrated substance.
The amount is preferably 0.1 to 100 parts by weight. At this time, in order to further improve the quality of the resulting dehydrated product, such as food, it is also advantageous to use appropriate flavoring agents, coloring agents, flavoring agents, stabilizers, fillers, etc. in combination. In particular, regarding the stabilizer, since the present invention is a strong dehydration method using anhydrous maltose, it is not limited to low-molecular compounds such as antioxidants, and it is not necessary to limit the stabilizer to low-molecular compounds such as antioxidants. , soluble starch, dextrin, cyclodextrin, pullulan, ercinan, dextran, xanthan gum, gum arabic, locust bean gum, guar gum, gum tragacanth, tamarind gum, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxyethyl starch, pectin, agar, gelatin, albumin,
Substances such as casein can also be advantageously used as stabilizers. When using these water-soluble polymer compounds,
For example, by uniformly dissolving a water-soluble polymer compound in a liquid or paste-like hydrated material, and then adding anhydrous maltose thereto by a method such as mixing or mixing, fine β-maltose hydrated A dehydrated article in which crystals are precipitated is obtained.
This product has aroma components and active ingredients derived from water-containing substances covered with a film of a polymer compound, or contains fine β-
It is contained together with maltose hydrated crystals, and when cyclodextrin is used, it forms clathrate compounds to prevent its volatilization and quality deterioration, thereby stabilizing the aroma components and active ingredients derived from hydrated substances. Excellent retention. The cyclodextrin need not be limited to high-purity ones; low-purity cyclodextrins that are difficult to dry and difficult to powder, such as starch syrup-like partially hydrolyzed starch containing various cyclodextrins as well as a large amount of maltodextrin. etc. can also be used to advantage. Various methods can be employed to produce the dehydrated article of the present invention, particularly the powdered article. For example, anhydrous maltose is added to relatively high moisture content such as foods, their raw materials, or processing intermediates.
After uniformly containing 30 w/w% or less, preferably about 5 to 25 w/w%, leave it in a vat for about 1 to 10 days at about 10 to 50°C, e.g., room temperature,
It may be converted into hydrated β-maltose crystals, solidified, for example, in the form of a block, and then manufactured by cutting, pulverizing, or other methods. If necessary, a drying process, a classification process, etc. can be added after the powdering process such as cutting and pulverization. Further, a powder product can also be directly produced by a spraying method or the like. For example, while fluidizing anhydrous maltose powder, a predetermined amount of liquid or paste water-containing material is sprayed onto the powder and brought into contact with the powder to form granules.
Next, the β-
After converting to maltose hydrate crystals, or mixing or mixing anhydrous maltose with a liquid or paste-like hydrate, it is immediately or
- A method of producing a powder product by starting the conversion to maltose hydrated crystals and spraying the product is similarly aged and converted to β-maltose hydrated crystals, which is suitable as a mass production method. In the case of this spraying method, the β-
In order to promote the conversion to maltose hydrous crystals, it is also advantageous to coexist with anhydrous maltose as small as possible β-maltose hydrous crystals as seed crystals to shorten the ripening period. The powdered dehydrated product obtained in this way can be used as it is or, if necessary, in combination with fillers, excipients, binders, stabilizers, etc., and can be further processed into granules, tablets, capsules, etc. It can also be freely molded into any suitable shape such as a rod, plate, or cube. In addition, we use foods such as peanuts, almonds, and candy as a core, as well as molded intermediates such as granules and uncoated tablets, to which we add about 70 to 70% of anhydrous maltose.
It is also advantageous to produce a sugar coating by coating a 95 w/w % aqueous solution, preferably an aqueous solution in which an appropriate amount of a binder such as a water-soluble polymer is present, and then converting it into β-maltose hydrate crystals and crystallizing them. Can be implemented. In addition, anhydrous maltose is mixed into high moisture content,
When the anhydrous maltose is converted into β-maltose hydrated crystals and dehydrated, the volume expands as the anhydrous maltose is converted into β-maltose hydrated crystals. If the expansion is significant, approx.
It reaches 1.5 to 4.0 times. In this way, products that expand and solidify have lower hardness and are easier to powder than products that expand less, have less wear on cutting machines and crushers, and consume significantly less power. It has the advantage of saving money. Moreover, by utilizing this expansion phenomenon, dehydrated foods of various shapes can be manufactured. For example, a high moisture content containing anhydrous maltose is placed in plastic containers in various shapes such as flowers, birds, fish, dolls, etc., and left at room temperature for about 5 to 90 hours to expand and solidify. Dehydrated articles of various shapes can be obtained by this method. If necessary, to further promote this expansion, it is possible to contain an easily vaporized solvent such as alcohol, a blowing agent that generates carbon dioxide gas, etc. together with anhydrous maltose, and heat it slightly. Exposure to a vapor atmosphere can also be used to accelerate the conversion to crystals and reduce its time. The dehydrated articles of various shapes thus obtained can be enjoyed in their shapes and can be advantageously used, for example, in foods such as confectionery and luxury foods. Additionally, starch generally requires a large amount of water for its swelling and gelatinization. Gelatinized starches are therefore highly susceptible to microbial contamination. Anhydrous maltose can also be advantageously used as a dehydrating agent for such gelatinized starch. For example, by containing anhydrous maltose in gelatinized starch such as Gyuhi and converting it into hydrated β-maltose crystals, the water content can be substantially reduced and microbial contamination can be prevented. In addition, anhydrous maltose is easily and uniformly mixed with gelatinized starch and acts as an antiaging agent, so it can significantly extend the product life of various processed foods containing gelatinized starch. Anhydrous maltose is also used in high-moisture tangible foods that are susceptible to microbial contamination on the surface, such as peeled bananas, peeled oranges, sliced steamed potatoes, opened horse mackerel, raw noodles, boiled noodles, and mochi sweets.
By sprinkling anhydrous maltose powder on the surface of the maltose and converting it into hydrated β-maltose crystals, the water content on the surface is substantially reduced, extending the shelf life of these foods and improving their quality, making them a stable food preservative. It can be advantageously used as an agent, quality improver, etc.
At this time, if necessary, for example, lactic acid, citric acid,
The product life can be further extended by using ethanol, vacuum packaging, gas filling packaging, refrigeration, etc. Anhydrous maltose also exhibits a high affinity for alcohol. Due to this property, methanol, ethanol, butanol, propylene glycol,
It can also be advantageously used as a dehydrating agent for water contained in alcohol or alcohol-soluble substances such as glycerin and polyethylene glycol. For example, when alcoholic beverages such as sake, shochu, wine, brandy, whiskey, and vodka are dehydrated with anhydrous maltose, the resulting β-maltose hydrate crystals contain their active ingredients.
It is possible to advantageously produce dehydrated alcoholic beverages in the form of musk, powder, etc. that retain their aroma. The powdered alcoholic beverages produced in this way can be used in confectionery, premixes, etc., and can also be reconstituted with water for drinking. In this case, anhydrous maltose can exhibit effects not only as a dehydrating agent and a stabilizer, but also as an agent that imparts a refined sweetness, body, and appropriate viscosity. In addition, active ingredients such as iodine can be stably retained by mixing an alcoholic solution of iodine with anhydrous maltose and adding an aqueous solution containing a water-soluble polymer to convert it into β-maltose hydrous crystals. Moreover, it is also possible to advantageously produce a mask-like ointment having appropriate viscosity, spreadability, and adhesion. Furthermore, although anhydrous maltose is a hydrophilic carbohydrate, it exhibits surprisingly large lipophilic properties. Due to this property, anhydrous maltose can be advantageously used as a dehydrating agent for water contained in oil-soluble substances, emulsions, latexes, and the like. Oil-soluble substances, such as soybean oil, rapeseed oil, mustard oil, sesame oil, safflower oil, palm oil, cocoa butter, beef tallow, pork fat, chicken fat, fish fat, hydrogenated oil, citrus essential oil, flower essential oil, Oil-soluble spices such as spice oils, peppermint oil, spearmint oil, kola nut extract, coffee extract, oil-soluble colorants such as beta-carotene, paprika pigment, annatto pigment, chlorophyll, cod liver oil, vitamin A, vitamin B ₂ butyric acid. Dehydration that powerfully captures trace amounts of water contained in esters, oil-soluble vitamins such as vitamin E, vitamin K, and vitamin D, and highly unsaturated fatty acids such as linoleic acid, linolenic acid, arachidonic acid, eicosapenenoic acid, and docosahexaenoic acid. It can be advantageously used as an agent. Oil-soluble substances dehydrated with anhydrous maltose are of high quality and have the characteristic of being less susceptible to quality deterioration such as hydrolysis and deterioration. In addition, by impregnating and mixing anhydrous maltose with hydrated oil-soluble substances, emulsifiers, latex, etc., anhydrous maltose is converted into β-maltose hydrated crystals, which can be used to produce foods such as powdered oils and fats, spices, fragrances, colorants, and vitamins. Manufacturing can also be carried out advantageously. In this case, anhydrous maltose not only acts as a dehydrating agent but also as a stabilizer, a holding agent, an excipient, a carrier, etc. by being converted into hydrated β-maltose crystals. Anhydrous maltose is also advantageously used in food products containing useful substances that dislike moisture, such as thiokolate and sand cream. In this case, it is used not only as a dehydrating agent but also because it has good processing suitability, melting in the mouth, flavor, etc. Furthermore, the obtained product has the characteristic of stably maintaining its high quality over a long period of time. As described above, the present invention was achieved by discovering that anhydrous maltose strongly dehydrates various water-containing substances, and by using the anhydrous maltose as a dehydrating agent, liquid It is possible to advantageously produce high-quality foods with reduced moisture content from hydrated materials such as paste-like products without degrading or volatilizing their flavor and aroma. In addition, anhydrous maltose can be used not only in the special cases mentioned above, but also because it is a natural sweetener originally derived from maltose, and there are no concerns about inducing cavities or increasing blood cholesterol.
It also has properties such as imparting shine, viscosity, and water retention, so it can be advantageously used in the production of a wide variety of foods. Next, other usage examples will be described. Anhydrous maltose can be used as a seasoning with a strong dehydrating effect. If necessary, for example, powdered candy, glucose, high fructose sugar, sugar, honey, maple sugar, sorbitol, maltitol, dihydrochalcone, stevioside, α-glycosyl stevioside, Lakanka sweetener, glycyrrhizin, soumatin, L-asparatyl. It may also be used in admixture with other sweeteners such as phenylalanine methyl ester, saccharin, glycine, alanine, etc., and also with bulking agents such as dextrin, starch, lactose, etc. In addition, anhydrous maltose has the elegant sweetness inherent to maltose, as well as sour, salty, astringent, and umami flavors.
It blends well with various substances that have other tastes such as bitterness, and has high acid resistance and heat resistance, so it can be used not only as a dehydrating agent for general foods, but also for sweetening, improving taste, and improving quality. Freely available. For example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, furikake, mayonnaise, dressing, vinegar, sambai vinegar, powdered sushi vinegar, Chinese base, tempura soup, mentsuyu, sauce, ketchup, yakiniku sauce, curry roux, stew It can be used as a dehydrating agent for various seasonings such as seasonings, soup stock, dashi stock, compound seasonings, mirin, new mirin, table sugar, coffee sugar, etc. Furthermore, it can be used as a sweetener, taste improver,
It can be freely used as a quality improver. In addition, for example, various Japanese sweets such as rice crackers, arare, okoshi, gyuhi, rice cakes, manjiyu, uiro, bean paste, yokan, mizuyokan, nishikidama, jelly, castella, hard candy, bread, biscuits, kratsuka, etc.
Western confectionery such as kutsky, pie, pudding, butter cream, custard cream, cream puff, watsuful, sponge cake, donuts, chiyocolate, chewing gum, caramel, nougat, yellow candy, ice cream, frozen confectionery such as sherbets, pickled fruits in syrup, Syrups such as ice honey, pastes such as flower paste, peanut paste, fruit paste, jam, marmalade, syrup pickles, fruits such as sugar fruit, processed vegetable foods, Fukujinzuke, Betsutarzuke, Senmaizuke, Ratsukiyo Pickles such as pickled vegetables, pickled vegetables such as pickled pickled radish and pickled Chinese cabbage, meat products such as ham and sausage, fish meat products such as fish ham, fish sausage, kamaboko, chikuwa, and tempura;
Various delicacies such as sea urchin, salted squid, vinegared kelp, sakisurume, mirin-dried blowfish, cod, sea bream, and shrimp, tsukudani dishes made from seaweed, wild vegetables, dried mustard, small fish, shellfish, etc. Deli foods such as boiled beans, potato salad, and kelp rolls, dairy products, fish, meat, meat, fruit, and canned vegetables, alcoholic beverages such as synthetic alcohol, fermented sake, fruit alcohol, and Western liquor, coffee, cocoa, youth, and carbonated drinks. As a dehydrating agent for various foods such as beverages, soft drinks such as lactic acid drinks and lactic acid bacteria drinks, pudding mixes, hot cake mixes, instant drinks such as instant coffee, instant shiruko, and instant soup, and as a sweetener. It can be freely used as a taste improver, quality improver, etc. It can also be used for the purpose of dehydrating and improving the palatability of feed and fodder for livestock, houses, and other domesticated animals such as bees, silkworms, and fish. Others include cigarettes, toothpaste, lipstick, lip cream,
Oral medicine, lozenges, cod liver oil drops, mouth fresheners,
It can be freely used as a dehydrating agent in various solid, paste, and liquid forms such as oral pastilles and gargles, as a dehydrating agent for luxury foods, cosmetics, and pharmaceuticals, as well as as a sweetener, taste improver, and flavoring agent. Hereinafter, the present invention will be explained in detail using experiments. Experiment 1 Comparison of raw maltose As raw maltose, various starch sugar products manufactured by Hayashibara Co., Ltd. shown in Table 1 were used. In the case of syrup products such as the product names Marustar and HN-75, they were directly placed in an evaporator and boiled under reduced pressure to a moisture content of 4.5 w/w%. In the case of powdered products such as β-maltose hydrated crystals such as the product name Sunmalt, Maltose H, Maltose HH, Maltose HHH, etc., use a small amount of water.
The mixture was heated and dissolved, then placed in an evaporator and boiled under reduced pressure to a moisture content of 4.5% w/w. The high-concentration syrup with a moisture content of approximately 4.5 w/w% obtained in this way was transferred to an auxiliary crystal auxiliary machine, and in advance,
High purity β-maltose hydrated crystals (maltose
2 w/w % of crystalline anhydrous α-maltose obtained by crystallizing and collecting HHH) from a hot methanol solution of about 50 w/v % was added as a seed crystal, and the mixture was stirred at 120°C for 20 minutes.
The mixture was then taken out into an aluminum vat and aged at 90°C for 16 hours to prepare a block. Next, it was cooled to room temperature and pulverized to obtain a powder product. Further, β-maltose hydrate crystals (trade name: Maltose HHH) were vacuum-dried by the method of Reference Example 5 to obtain a powder product of crystalline anhydrous β-maltose. Further, β-maltose hydrate crystals (trade name: Maltose HHH) were heated and dissolved in a small amount of water, and dried in vacuum according to the method of Reference Example 5 to obtain a powder product of amorphous anhydrous maltose. Using these powder products, CCSweeley et al., Journal of
American Chemical Society Volume 85, No. 2497
Gas chromatography was performed according to the method described in ~2507 pages (1963) to determine the content of the optical isomer α-maltose in maltose, and FHStodola et al., Journal of American
An X-ray diffraction apparatus (manufactured by Rigaku Denki Co., Ltd., trade name: Geigerflex RAD-B, using CuKα radiation) was used in accordance with the method described in Chemical Society, Vol. 78, pp. 2514-2518 (1956). The presence or absence of crystals was investigated using powder X-ray diffraction. The results are shown in Table 1. The X-ray diffraction pattern is 1 to 6.
As shown in the figure. Figure 1 shows α-maltose content 48w/
Fig. 2 shows the crystalline powder with α-maltose content of 55.6 w/w%; Fig. 3 shows the crystalline powder with α-maltose content of 61.4 w/w%. Figure 4 shows α-maltose content 68.7w/w
%, FIG. 5 shows the X-ray diffraction pattern of the crystalline powder with α-maltose content of 74.2 w/w %, and FIG. 6 shows the X-ray diffraction pattern of the crystalline anhydrous β-maltose powder. Also, amorphous anhydrous maltose is the same as in Figure 1.
The line diffraction pattern is shown. As a control experiment, the raw material β-maltose hydrated crystals (maltose
In the X-ray diffraction of the HHH) powder, the X-ray diffraction pattern shown in FIG. 7 was obtained.

[Table] As is clear from the results in Table 1, those in which new crystal precipitation was observed by X-ray diffraction showed a content of the optical isomer α-maltose of 55 w/w% or more, and It has been found that the maltose content needs to be 85 w/w% or more based on the solid matter. Experiment 2 Comparison of dehydration power of various sugars Anhydrous glucose, sugar, Test Nos. 1 to 8 of Experiment 1
Using various anhydrous saccharides prepared in the above or the β-maltose hydrous crystals used as the raw material in Test No. 5, powder products with a particle size of approximately 100 to 150 μ are taken, and 1 g of each is placed in a plastic jar with a diameter of 5 cm, and the relative humidity is adjusted.
The water content (%) of these sugars was measured over time by leaving them in an atmosphere adjusted to 70% at 25°C to compare the strength of their dehydration power. The results are shown in Table 2.

[Table] (Note) * indicates that it absorbed moisture and became paste-like.
As is clear from the results in Table 2, per solid matter
It has been found that anhydrous maltose containing more than 85% w/w maltose acts as a powerful dehydrating agent until it has acquired water up to about 5% w/w of its weight. In addition, when we examined and compared the X-ray diffraction patterns of each sample over time, we found that anhydrous glucose, sugar, and β-
There was no change in the maltose hydrate crystals. However, it was found that the anhydrous maltose Nos. 3 to 8 changed by trapping water, and was converted into hydrated β-maltose crystals at about 5% water, reaching an equilibrium water content and becoming stable. Similarly, when the anhydrous maltose prepared in Experiment 1 No. 5 was placed in an atmosphere at 25°C with a relative humidity of 92% and its moisture content (%) was measured over time, it was found to be approximately 5%. It was found that even after converting to β-maltose hydrated crystals with water, it still takes in water, reaching equilibrium at about 18% water and becoming stable. In this case as well, the powder state was maintained, and no phenomena of wetting or flowing were observed. Because of this property, it has been found that anhydrous maltose can be advantageously used as a dehydrating agent for foods, pharmaceuticals, cosmetics, raw materials thereof, or processing intermediates. Experiment 3 Use of various sugars in sandwich cream Sand cream was prepared using various sugars and their dehydration effects were compared. As various sugars, anhydrous glucose, sugar, crystalline anhydrous α-maltose prepared in Test No. 5 of Experiment 1, or β-maltose hydrated crystals as its raw material were used. To prepare, add 425g of shotonning to a mixer.
Add 500g of sugar to this and mix, then add 25g of soybean oil (white squeezed oil) and cocoa butter in advance.
A molten liquid mixed with 50 g was added and whipped to make a sandwich cream. In addition, when β-maltose hydrous crystals were used as the saccharide, it could not be mixed and a sand cream could not be produced. The obtained sand cream was left in a harsh atmosphere at 29°C with a relative humidity of 92%, and its moisture content (%) was measured over time to observe the condition of the sand cream. The results are shown in Table 3.

[Table] * The fats and oils have separated and are sticky.
** This is a stable, slightly hard sand cream with no oil or fat separation.
As is clear from the results in Table 3, relative humidity 92
Even under harsh conditions of 29℃ with humidity controlled to %,
It was found that the sand cream using anhydrous maltose does not lose its shape, and that the anhydrous maltose used is converted into β-maltose hydrated crystals, which reach equilibrium with the atmospheric conditions and are stabilized. From this fact, the prepared sandwich cream can be stored in a moisture-proof container, for example, between kutskies, biscuits, etc., to trap moisture in the atmosphere, dehydrate it, and reduce the relative humidity of the atmosphere. It was also found that the sandwich cream itself could be stably maintained over a long period of time without deteriorating its quality. Experiment 4 Comparison of carbohydrates with gelatinized starch Dissolve 400g of sticky rice flour in 600ml of water, pour it into a wooden frame lined with a wet cloth, and heat it at 105℃ for 10 minutes.
Steam for a minute to make gelatinized starch. In addition, the crystalline anhydrous α-maltose prepared in Test No. 5 of Experiment 1 or its raw material β-
Mix 800g of maltose hydrated crystals with a mixer,
When it becomes uniform, add another 200g of starch syrup and make enough.
The mixture was kneaded and molded, and then lightly dried with warm air at 40°C for 2 hours to obtain gyuhi. When this product was left open to room temperature of 25℃,
In the case using hydrated β-maltose crystals, colonies of black mold appeared after 12 days, but in the case using crystalline anhydrous α-maltose, no microbial contamination was observed even after 20 days. In addition, when we cut the product after 20 days and observed its cross section, we found that the surface layer of the product using crystalline anhydrous α-maltose was slightly hardened and crystals had precipitated, but the inside was as it was immediately after production. Similarly, it was translucent, and had a moderate thickness and viscosity. It was found from the X-ray diffraction pattern that the crystals in the surface layer were crystalline anhydrous α-maltose converted to hydrated β-maltose crystals. On the other hand, in the case of using β-maltose hydrous crystals, not only did mold grow on the surface, but also the cross section was cloudy throughout the entire layer, and there were no enamels. As a result, it was found that anhydrous maltose acts as a dehydrating agent for gelatinized starch, prevents microbial contamination, and further prevents aging of gelatinized starch. This property can be advantageously utilized for various products using gelatinized starch, such as gyuhi and flower paste. Hereinafter, a method for producing anhydrous maltose powder will be described as a reference example. Reference Example 1 Commercially available bacterial liquefied α-amylase was added to a suspension of 1 part by weight of potato starch and 10 parts by weight of water, heated to 90°C to gelatinize it, and immediately heated to 130°C to stop the enzymatic reaction, resulting in DE approx. A liquefied liquid of 0.5 was obtained. This starch liquefied liquid
Pseudomonas amyloderamosa by rapid cooling to 55℃
Isoamylase (EC 3.2.1.68) prepared from ATCC21262 culture solution was added at 100 units per starch tile, and soybean-derived β-amylase (EC3.2.1.2) (Nagase Sangyo Co., Ltd.)
(product name #1500) and 50 units of PH
5.0 and saccharified for 40 hours to obtain a high purity maltose solution with a maltose content of 92.5 w/w% based on solid matter, which was decolorized with activated carbon and desalted and purified with an ion exchange resin. After concentrating this maltose solution to a concentration of 75%, it was placed in a auxiliary crystal can, 1% powdered seed crystals of β-maltose monohydrate crystals were added, and the temperature was heated to 40°C.
Slowly cool while stirring to 30℃ over 2 days.
The mixture was lowered to 99.0%, separated into nectar using a basket centrifuge, and the crystals were washed by spraying with a small amount of water to obtain highly pure β-maltose hydrous crystals with a purity of 99.0%. The high purity maltose thus obtained was heated and dissolved in a small amount of water, then placed in an evaporator and boiled down under reduced pressure to form a syrup with a moisture content of 5.5% w/w.
Next, it was transferred to an auxiliary crystal machine, and Experiment 1 and Test No.
Add 1 w/w % of the crystalline anhydrous α-maltose obtained by method 6 based on the solid syrup, stir at 100°C for 5 minutes, then take out into a plastic vat and crystallize and ripen at 70°C for 6 hours. A block was prepared. Next, this block was crushed using a cutting machine and fluidized to reduce the content of the optical isomer α-maltose.
Crystalline anhydrous α with 73.3w/w% and moisture 0.42w/w%
- Maltose powder was obtained at a yield of about 92 w/w % based on the raw material high purity β-maltose hydrated crystals. This product can be advantageously used not only as a dehydrating agent for water-containing products such as foods, pharmaceuticals, cosmetics, raw materials thereof, or processing intermediates of the present invention, but also as a white powder sweetener with a refined sweetness. Reference Example 2 A high-purity maltose aqueous solution with a maltose content of 92.5 w/w% based on solid matter, prepared by the method of Reference Example 1, was concentrated under reduced pressure to a water content of 20 w/w%, and then dried using a high-pressure pump from the top of a spray drying tower. Sprayed from a nozzle, dried with hot air at 100°C, and dropped onto crystalline anhydrous α-maltose powder that has been previously fluidized on a moving wire mesh conveyor at the bottom of the drying tower.
While blowing hot air at 70℃ from the bottom of the conveyor, the powder was gradually moved outside the drying tower, and after 60 minutes, the powder was taken out and packed into the aging tower.
Crystalline anhydrous maltose powder with an optical isomer α-maltose content of 66.2 w/w% and a water content of 0.55 w/w% was obtained by crystallization and aging for a time of about 94% based on the raw material high purity maltose. Ta. Similar to the anhydrous maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener. Reference Example 3 Commercially available bacterial liquefied α-amylase was added to a suspension of 2 parts by weight of cornstarch and 10 parts by weight of water,
After gelatinization by heating at 90°C, heating to 130°C to stop the enzyme reaction makes a liquefied liquid with a DE of about 2. This starch liquefied liquid is rapidly cooled to 55°C to produce Pseudomonas amyloderamosa.
Add 120 units of isoamylase (EC3.2.1.68) prepared from the culture solution of ATCC21262 per starch tile and the same 30 units of β-amylase derived from soybean,
Saccharification was carried out for 36 hours while maintaining the pH at 5.0, and purification was carried out in the same manner as in Reference Example 1 to obtain a high purity maltose solution with a maltose content of 88.6 w/w%.Then, it was concentrated under reduced pressure to obtain a solution with a water content of 3.5 w/w%. It was a syrup. Next, the crystalline anhydrous α-maltose obtained by the method of Reference Example 2 was added in an amount of 2.5 w/w% based on the solid substance of the syrup, and stirred at 120°C for 10 minutes. Remove it to a plastic vat and keep it at 70℃.
After that, it was crushed and dried in the same manner as in Reference Example 1 to reduce the optical isomer α-maltose content.
Crystalline anhydrous α with 63.9w/w% and moisture 0.60w/w%
- Maltose powder was obtained with a yield of about 94% based on the raw material high purity maltose. Similar to the anhydrous maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener. Reference Example 4 A starch sugar solution with a maltose content of 79.6% (manufactured by Hayashibara Co., Ltd., trade name HN-75) was made into an aqueous solution with a concentration of 45 w/w% to obtain a raw sugar solution. The fractionation resin used was an alkali metal type strongly acidic cation exchange resin (manufactured by Tokyo Organic Chemical Industry Co., Ltd., trade name XT-1022E, Na ⁺ type), and the water suspension was placed in a stainless steel column with an inner diameter of 5.4 cm and a jacket. Filled with. At this time, the resin layer is packed into four columns with a length of 5 m, and the four columns are connected so that the liquid flows in series, resulting in a total resin layer length of 20 m.
And so. While maintaining the temperature inside the column at 55℃, add 5v/v% raw sugar solution to the resin, and add 55℃ hot water to this.
Fractionate by flowing at a flow rate of SVO.13, collect the maltose-rich fraction, and collect the maltose-rich fraction.
A high purity maltose solution of 94.4 w/w% was obtained. The high-purity maltose solution collected by performing the above fractionation process 20 times was concentrated under reduced pressure to obtain a syrup with a water content of 4.0 w/w%, and transferred to a crystal supporter to obtain the crystalline anhydrous α- Add 2.0w/w% of maltose based on the syrup solids, stir at 110℃ for 20 minutes,
Next, it was made into a granular powder using a screw-type extrusion granulator, transferred to a drying room, and crystallized and aged while drying with hot air at 80°C for 2 hours. /w% crystalline anhydrous α-maltose powder was obtained in a yield of about 93% based on the raw material high purity maltose. Similar to the anhydrous maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener. Reference Example 5 The hydrated β-maltose crystals obtained by the method of Reference Example 1 were vacuum-dried at 95°C for 2 days to produce crystalline anhydrous β-maltose powder with a moisture content of 0.36 w/w%. Similar to the anhydrous maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener. Reference Example 6 The high-purity maltose aqueous solution obtained by the method of Reference Example 3 was concentrated under reduced pressure to a water content of 25 w/w%, then sprayed from the nozzle with a high-pressure pump from the top of the spray drying tower and dried with hot air at 160°C. and collected at the bottom of the drying tower.
This was taken out of the tower to obtain a powder with a moisture content of 0.40 w/w%. For this powder, approximately 10% of the β-maltose hydrated crystals obtained by the method of Reference Example 1 were added as seed crystals.
A substantially amorphous anhydrous maltose powder was prepared by mixing 0.1 w/w%. Similar to the anhydrous maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener. Reference Example 7 The high-purity maltose aqueous solution obtained by the method of Reference Example 4 was concentrated under reduced pressure to a moisture content of 30 w/w%, and then spray-dried in the same manner as in Reference Example 6 to obtain amorphous anhydrous maltose with a moisture content of 0.45 w/w%. A powder was produced. Similar to the anhydrous maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener. Examples of the present invention and excellent effects will be described below. Example 1 Soboro Kaze Gyuhi 4 kg of mochi powder was dissolved in 6000 ml of water, poured into a wooden frame covered with a damp cloth, and steamed at 100°C for 20 minutes. Knead 8 kg of maltose powder and 1 kg of sugar, then add 1 kg of starch syrup, knead thoroughly, and then form the product.Furthermore, leave it indoors for 16 hours to transform the anhydrous maltose into hydrated β-maltose crystals in the surface layer of the product. After converting it, I rolled it lightly to crack the surface and obtained a soboro style gyuhi. This product had a good flavor, was not susceptible to microbial contamination, and maintained its high quality over a long period of time. Example 2 Potato confectionery Sweet potatoes were sliced into approximately 1 cm thick slices, steamed, left to cool, sprinkled with anhydrous maltose powder obtained by the method of Reference Example 1, and converted into β-maltose hydrated crystals, followed by dehydration. Then, a sweet potato confectionery with β-maltose hydrate crystals attached to the surface was produced. This product is a stable potato confectionery with good flavor. Example 3 Fondant containing mayonnaise 5 kg of anhydrous maltose powder obtained by the method of Reference Example 5 was mixed with 5 kg of mayonnaise to convert it into hydrated β-maltose crystals to obtain a mayonnaise-like fondant. This product can be advantageously used as an ingredient for various confectionery products. It is also suitable to cool this product and use it as a mayonnaise-flavored frozen dessert. Example 4 Powdered French Dressing While stirring 2 kg of French dressing, 8 kg of anhydrous maltose powder obtained by the method of Reference Example 3 was mixed with it, transferred to a vat, and left to stand for 2 days.
- A block was prepared by converting the maltose into hydrated crystals. This block was pulverized by a cutting machine and classified to obtain a powdered French dressing with good flavor. This product can be advantageously used as a seasoning for raw vegetables sprinkled on vegetable salads or sandwiched between sandwiches. Example 5 Powdered brandy 10g of pullulan was dissolved in 2000ml of brandy.
Anhydrous maltose powder obtained by the method of Reference Example 6 is added to this.
After mixing 10 kg, they were made into blocks and powdered in the same manner as in Example 4 to obtain powdered brandy. In addition, in the process of converting anhydrous maltose to β-maltose hydrated crystals, its volume expands to more than double,
Its hardness was reduced and it was easy to powder. When you take this product in your mouth, it has a moderate sweetness and is a powdery flavor with a strong brandy aroma. This product can be advantageously used as a flavoring agent for tea and as an ingredient for confectionery such as premixes and candy products. It is also advantageous to mold the powder using a granule machine or a tablet machine and use it as granules or tablets. Example 6 Powdered miso 1 kg of red miso was mixed with 3 kg of anhydrous maltose powder prepared by the method of Reference Example 2, poured into a metal plate with a number of hemispherical recesses, and allowed to stand overnight at room temperature to solidify. This was released from the mold to obtain solid miso weighing about 4 kg per piece, which was then pulverized to obtain powdered miso. This product can be advantageously used as a seasoning for instant ramen, instant soup, etc. In addition, solid miso can be used not only as a solid seasoning but also as miso sweets. Example 7 Powdered soy sauce 4 parts by weight of anhydrous maltose powder obtained by the method of Example 7 and 0.02 parts by weight of commercially available β-maltose hydrated crystals were fluidized on a conveyor, and 1 part by weight of light soy sauce was added to the powder. Spray in proportion,
The mixture was then transferred to an aging tower and left overnight at 30°C to convert anhydrous maltose into β-maltose hydrous crystals to obtain powdered soy sauce. This product can be advantageously used as a seasoning for instant ramen, instant soup, etc. Example 8 Powdered egg yolk Anhydrous maltose powder obtained by the method of Reference Example 6 was added to 1 part by weight of the liquid egg yolk obtained by sterilizing egg yolk prepared from raw eggs at 60 to 64°C using a plate-type heat sterilizer. After mixing at a ratio of 4 parts by weight, the mixture was made into blocks and powdered in the same manner as in Example 4 to obtain powdered egg yolk. This product can be advantageously used not only as an ingredient for confectionery such as premixes, frozen desserts, and emulsifiers, but also as baby food such as oral liquid food and tubed liquid food, and therapeutic nutritional supplements. It can also be advantageously used as a skin beautifier, hair growth agent, etc. Example 9 Powdered Butter 10 kg of butter was mixed with 20 kg of anhydrous maltose powder obtained by the method of Reference Example 2 using a mixer, and then the mixture was made into blocks and powdered in the same manner as in Example 4 to obtain powdered butter. This product can be advantageously used not only as an ingredient for various confectionery products such as premixes, but also as a cooking ingredient for potage soup, stew, fried rice, etc., and as a therapeutic nutritional supplement for tube-based liquid diets. Example 10 Powdered cream After mixing 2 kg of fresh cream with 8 kg of anhydrous maltose powder obtained by the method of Reference Example 3, Example 4
It was made into blocks and powdered in the same manner as above to obtain a powdered cream. This product is a powdered cream with a good flavor and can be used as a seasoning for coffee, tea, etc.
Confectionery materials such as frozen desserts, cakes, and candy products,
It can be advantageously used as a nutritional supplement for treatment such as tube liquid food. It can also be advantageously used as a skin beautifier, hair beautifier, etc. Example 11 Powdered Yogurt 2 kg of plain yogurt was mixed with 10 kg of anhydrous maltose powder obtained by the method of Reference Example 4, and then block-formed and powdered in the same manner as in Example 4 to obtain powdered yogurt. This product not only has a good flavor, but also can stabilize lactic acid bacteria for a long period of time. It can also be used as a nutritional supplement for confectionery products such as premixes, frozen desserts, and cakes, and as a therapeutic nutritional supplement for tube-based liquid foods.It can also be used as a yogurt-flavored product by incorporating it into margarine, whipped cream, spreads, cheesecake, jelly, etc. available for use. Furthermore, it is also possible to advantageously mold this powder with a granulator, tablet machine, etc. to form a lactic acid bacteria preparation and use it as an intestinal regulating agent. Example 12 Hotcake mix 200g of wheat flour was mixed with 60g of powdered egg yolk obtained by the method of Example 8, 78g of powdered butter obtained by the method of Example 9, 10g of sugar, 12g of baking powder, and 0.5g of salt. I got hot cake mixes. By dissolving this product in water or milk and baking it, you can easily prepare hot cakes with good flavor. Example 13 Powdered medicinal ginseng extract 1.5 kg of anhydrous maltose powder obtained by the method of Reference Example 6 was mixed with 500 g of medicinal ginseng extract, and then the mixture was made into blocks and powdered in the same manner as in Example 4 to obtain a powdered medicinal ginseng extract. . This product was put into a granule molder along with an appropriate amount of vitamin B ₁ and vitamin B ₂ powder to form a vitamin-containing granular medicinal ginseng extract. This product can be advantageously used as a fatigue recovery agent, tonic, and tonic. It can also be used as a hair growth agent. Example 14 Solid preparation for liquid food Anhydrous maltose powder obtained by the method of Reference Example 1
500 parts by weight of powdered egg yolk obtained by the method of Example 8
270 parts by weight, skim milk powder 209 parts by weight, sodium chloride
4.4 parts by weight, 1.85 parts by weight of potassium chloride, 4 parts by weight of magnesium sulfate, 0.01 parts by weight of thiamine, 0.1 parts by weight of sodium ascorbate, 0.6 parts by weight of vitamin E acetate, and 0.04 parts by weight of nicotinamide. Each 25 g of the formulation was filled into moisture-proof laminate sachets and heat-sealed to produce a liquid edible solid formulation. This solid formulation reduces moisture in the atmosphere inside the sachet,
It does not require low-temperature storage and is stable for long periods at room temperature. Further, it has good dispersion and solubility in water. This solid preparation is used by dissolving one bag in approximately 150 to 300 ml of water to make a liquid food, and administering it orally or through a tube into the nasal cavity, stomach, intestines, etc. (Effects of the Invention) As is clear from the above, foods can be produced by incorporating the anhydrous maltose of the present invention into foods, their raw materials or processing intermediates, converting them into β-maltose hydrated crystals, and dehydrating them. The method does not require harsh conditions such as heating and drying, so it does not cause deterioration of flavor, aroma, or active ingredients.
Stable and high quality dehydrated food can be easily produced. The resulting dehydrated food is free from microbial contamination,
Deterioration and deterioration such as hydrolysis, rancidity, and browning are also prevented, allowing the product's lifespan to be maintained stably over a long period of time.

[Brief explanation of the drawing]

FIG. 1 shows an X-ray diffraction pattern of an amorphous powder with an α-maltose content of 48.0 w/w%. FIG. 2 shows the X-ray diffraction pattern of a crystalline powder with an α-maltose content of 55.6 w/w%. Figure 3 shows the X
The line diffraction pattern is shown. FIG. 4 shows an X-ray diffraction pattern of a crystalline powder with an α-maltose content of 68.7 w/w%. Figure 5 shows α-maltose content 74.2w/
The X-ray diffraction pattern of the crystalline powder with w% is shown. FIG. 6 shows the X-ray diffraction pattern of crystalline anhydrous β-maltose powder. FIG. 7 shows an X-ray diffraction pattern of β-maltose hydrated crystal (maltose HHH) powder.

Claims (1)

[Scope of Claims] 1. A dehydrated food product in which anhydrous maltose is contained in a food product, its raw material, or a processing intermediate product and converted into β-maltose hydrous crystals. 2. The dehydrated food according to claim 1, wherein the anhydrous maltose is high purity maltose containing 85 w/w% or more of maltose per solid matter. 3. The dehydrated food according to claim 1 or 2, wherein the anhydrous maltose is a powder. 4 Claims 1 and 2, characterized in that the anhydrous maltose has a water content of less than 3 w/w%.
Dehydrated food as described in Section 3 or Section 3. 5. Claims 1, 2, 3, or 4, wherein the anhydrous maltose is crystalline anhydrous α-maltose, crystalline anhydrous β-maltose, or amorphous anhydrous maltose. Dehydrated foods listed in . 6. Claims 1, 2, 3, 4, or 5, characterized in that the dehydrated food contains gelatinized starch, alcohol, or an oil-soluble substance.
Dehydrated food as described in section. 7. The dehydrated food according to claims 1 to 6, wherein the dehydrated food is maskite, powder, granules, or molded products thereof. 8. A method for producing a dehydrated food, which comprises adding anhydrous maltose to the food, its raw materials, or processing intermediates and converting it into β-maltose hydrous crystals. 9. The method for producing a dehydrated food according to claim 8, wherein the anhydrous maltose is high purity maltose containing 85 w/w% or more of maltose per solid substance. 10. The method for producing a dehydrated food according to claim 8 or 9, wherein the anhydrous maltose is a powder. 11. The method for producing a dehydrated food according to claim 8, 9, or 10, wherein the anhydrous maltose has a moisture content of less than 3 w/w%. 12. Claims 8, 9, 10, or 11, wherein the anhydrous maltose is crystalline anhydrous α-maltose, crystalline anhydrous β-maltose, or amorphous anhydrous maltose. The method for producing the dehydrated food described. 13. The method for producing a dehydrated food according to claim 8, 9, 10, or 11, wherein the dehydrated food contains gelatinized starch, alcohol, or an oil-soluble substance. . 14. The method for producing a dehydrated food according to claims 8 to 13, wherein the dehydrated food is a mask, a powder, a granule, or a molded product thereof.