JPS60234567A - Saccharide powder comprising maltose as main component, its preparation, low sweetener containing it - Google Patents

Abstract

PURPOSE:To obtain saccharide powder useful as a low sweetener having improved solubility and dispersibility, by blending maltose as a main component with glucose and an oligosaccharide to give a highly concentrated saccharide solution, drying it in a vacuum to give a porous solid. CONSTITUTION:70-90wt% solution of a saccharide composition comprising >=70wt% based on solid content of maltose, 0-15wt% glucose, and 0-15wt% oligosaccharide is prepared. Then, the solution of saccharide composition is dried in a vacuum to give a porous solid, to give the desired saccharide powder comprising >=70wt% maltose, 0-15wt% glucose, and 0-15wt% oligosaccharide, having 10-80% crystallinity. Before the 70-90wt% solution of the composition is dried in a vacuum, a seed saccharide is added to the solution, which is subjected to crystallization and precipitation to give massecuite, the prepared massecuite is dried in a vacuum to give the porous solid.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sugar powder containing maltose as a main component, a method for producing the same, and a low sweetener containing the sugar powder. The present invention relates to a sugar powder with dramatically improved solubility and dispersibility that can be obtained by arbitrary adjustment, a method for producing the same, and a low sweetener.

Conventionally, maltose and maltose-based powders commercially available for use in reagents, medicines, and foods are all β-ice-containing crystals. The method for producing β-hydrated ice-crystalline maltose involves enzymatically hydrolyzing starch to obtain a maltose sugar solution, separating undecomposed dextrins and oligosaccharides using membrane activated carbon, ion exchange resin, etc., and then purifying it. Or use debranching enzyme etc. enzymatically to 80-95%
After obtaining high-purity maltose sugar solution and directly purifying it,
It is crystallized to obtain powdered maltose.

This crystallization and powdering method includes a method of pouring concentrated sugar solution into a container and cutting the solidified and crystallized product;
A method of spray-drying crystallized mascit, a method of spraying and granulating concentrated sugar solution or mascit of fluidized maltose powder and then crystallizing it, a method of separating crystallized maltose crystals from the mother liquor and drying them, etc. It has been known. However, each of these powdering methods has the following drawbacks. In other words, the method of cutting solidified and crystallized materials requires time to crystallize, does not solidify unless the maltose purity is high, crystallization requires a large space and manpower, and cutting is time consuming. There are drawbacks. Also,
Spray drying and spray granulation methods require very large equipment and are expensive because a large amount of maltose accumulates inside the equipment, making it difficult to operate stably and making it impossible to increase the temperature of the hot air. The method of separating the crystallized maltose crystals from the mother liquor and drying them is not economical because crystallization takes a very long time, the formed crystals are very fragile, and a separation process is required. do not have. On the other hand, although the β-hydrated ice crystals thus obtained have almost no hygroscopicity and are stable, their solubility is very inferior to that of sugar, which is a major drawback in terms of quality.

Therefore, although it is said to be promising for use in Western and Japanese confectionery as a low sweetener to replace sugar, it has poor solubility in eggs, milk, fruit, etc., and it is not easy to work with, but it does not function well as an ingredient. Because it cannot be used, it is not used, or at most it is only used as a 20-30% substitute for sugar.

On the other hand, maltose has α and β anomers, and in addition to β-hydrated ice crystals, there are also β-anhydrous crystals, α-ice-free crystals, α-1β
- Although complex crystals are known in the literature, their industrial production, properties, and use in food applications have not been fully elucidated.

In view of these circumstances, the present invention has been completed as a result of intensive studies aimed at improving the properties of the current sugar powder whose main component is maltose and finding an advantageous powdering method. It is something that

That is, the first aspect of the present invention is that 70% by weight or more of maltose and 0.
The sugar powder containing ~15% by weight of glucose and 0~15% by weight of oligosaccharides and having a degree of crystallinity of 10~80% and whose main component is maltose, which has excellent solubility and dispersibility, is used in the present invention. 2 is 70% by weight or more of maltose per solid substance, 0-
70% by weight maltose, characterized by vacuum drying a 70-90% by weight solution of a sugar composition containing 15% by weight glucose and 0-15% by weight oligosaccharide to form a porous solid.
As described above, the production method of the present invention is based on maltose, which contains glucose 0 to 15% by weight, oligosaccharide θ to 15% by weight, and has excellent solubility and dispersibility with a crystallinity of 10 to 80%. The third is maltose with a content of 70% or more per solid substance,
A seed wire is added to a 70 to 90% by weight solution of a sugar composition containing 0 to 15% by weight of glucose and 0 to 15% by weight of an oligosaccharide to crystallize it to obtain a muskit, and the produced muskit is vacuum-dried. Characterized by being a porous solid, maltose 70% by weight, glucose 0-15% by weight, oligosaccharide O
The fourth aspect of the present invention is to provide a method for producing a sugar powder containing maltose as a main component with a crystallinity of 10 to 80% and a maltose content of 70 to 80% by weight. , 0 to 15% by weight of glucose, 0 to 15% by weight of oligosaccharides, and a low sweetener containing sugar powder with a crystallinity of 10 to 80%.

The present inventors have found that physical properties such as sugar composition, crystallinity, and powder surface structure are important factors for improving the solubility of sugar powder containing maltose as a main component, and in particular, the crystallinity. It has been found that by arbitrarily changing the degree of crystallinity, the solubility can be dramatically improved. The degree of flowering of this maltose powder can be evaluated by X-ray diffraction or differential scanning calorimetry (hereinafter abbreviated as DSC). In the method using X-ray diffraction measurement, the diffraction intensity of the standard amorphous material is subtracted from the diffraction intensity of the sample, but the diffraction intensity of the standard amorphous material is calculated from the diffraction intensity of the standard crystal as well as the sum of the range in which the diffraction peak is observed. The ratio between the total value and the total value was defined as the degree of crystallinity. In the DSC analysis, the crystallinity was defined as the ratio of the heat of fusion of the sample to the heat of fusion of the standard crystal.

Commercially available β to ice water crystals When measured by any of these methods, the crystallinity is 80% or more, and as mentioned above, the solubility is poor. However, by adjusting the crystallinity to 10 to 80%, preferably 20 to 60%, it is possible to obtain a sugar powder containing maltose as a main component and having excellent solubility and dispersibility. In addition, those with a crystallinity of less than 10%, that is, most of them are amorphous, are extremely hygroscopic, and eggs,
When mixed with milk, fruit, oil, fat, water, etc., the sugar powder becomes lumpy, resulting in poor dispersibility and loss of value as a product.

On the other hand, in food applications such as m-string or mixed or dissolved in eggs, milk, fruits, oils and fats, water, etc., maltose (70% by weight or more) and glucose (glucose) are used as a low sweetener to replace sugar. Suitable are those containing 0 to 15% by weight and O to 15% by weight of oligosaccharides such as maltotriose. If maltose is less than 70% by weight and maltotriose exceeds 15% by weight per solid substance, it will have disadvantages such as too high viscosity, starch syrup odor, and too strong hygroscopicity, so it cannot be used as a substitute for sugar. Not suitable as a sweetener. In addition, if maltose is less than 70% by weight and glucose is more than 15% by weight per solid, there are disadvantages such as too strong coloring/browning reaction due to heating, poor sweetness, and too strong hygroscopicity. It is not suitable as a substitute low sweetener.

That is, 70% by weight or more of maltose and 0 to 0% maltose per solid matter.
It consists of a sugar composition containing 15% by weight of glucose and 0 to 15% by weight of oligosaccharides such as maltotriose, and has a crystallinity of 10 to 80%, preferably 20 to 60%, as determined by X-ray diffraction or DSC analysis. Sugar powder consisting of crystalline and amorphous substances is
Compared to conventional sugar powders containing β-hydrated ice crystal maltose as the main component, it has excellent solubility and dispersibility in eggs, milk, fruits, oils and fats, water, etc. Furthermore, if the sugar powder of the present invention is used, eggs, milk,
It not only improves the workability of melting and dispersing fruits, oils, fats, water, etc., but also fully demonstrates maltose's low sweetness and water retention properties, making it possible to provide Western and Japanese sweets with good flavor and texture.

The sugar powder of the present invention can be easily produced industrially by feeding a sugar solution containing maltose as a main component or a maltose crystal containing maltose crystals to a vacuum dryer, turning it into a porous solid, and then pulverizing it. It is. This method not only makes it possible to easily produce maltose with low purity or low crystallinity, which cannot be powdered at all using conventional methods, or requires very large equipment, but also allows for the crystallization of maltose. The crystallinity of the sugar powder can be adjusted as desired by changing the drying rate, vacuum dryer conditions, etc.

The manufacturing method of the present invention will be explained in detail below. First, starch is processed using a liquefaction enzyme such as α-amylase or
After heating and stirring at ~120°C to liquefy, dextrin and some oligosaccharides are separated from the maltose sugar solution obtained by hydrolyzing powder resistance with a maltose-producing enzyme using activated carbon, ion exchange resin, etc. , more than 70% maltose by weight per solid, 0-15 mff1% glucose, 0-15 mff1% glucose,
An aqueous solution containing 15% by weight of a composition consisting of oligosaccharides such as malto-I-liose is obtained. Of course, it is also possible to obtain the above sugar composition through enzymatic reaction alone, by adding a debranching enzyme to the maltose-producing enzyme or further enzymatically hydrolyzing the produced oligosaccharide. After the sugar composition thus obtained is desalted and decolorized using an ion exchange resin or activated carbon as necessary, the solid content is further reduced to 70-90% (
Concentrate until the moisture content is 10-30%. This concentrated sugar solution is crystallized directly or by adding an appropriate amount of seed wire,
A mass kit with an arbitrary crystallization rate is supplied to a vacuum dryer. For example, in the case of a sugar solution with a maltose purity of 70-85%, crystallization is slow, so the amount of seed dose added may be increased.
It is preferable to increase the crystallization rate to 10% or more by increasing the crystallization time, vacuum drying at a temperature of 60° C. or lower, and further cooling and maintaining the temperature at 20° C. or lower to advance crystallization. Further, in the case of a sugar solution with a maltose purity of 85% or more, the crystallization rate may be 2 to 3% or more, and the sugar solution is vacuum dried at a temperature of 80°C or lower, and further cooled and maintained at 20°C or lower. Naturally, if the crystallization rate is high, vacuum drying can be performed at high temperature and in a short time.

The vacuum dryer may be of a batch type or a continuous type, and the supplied sugar solution or massit quickly becomes a porous solid.

This porous solid is brittle and easily crushed. Industrially, for example, by using a continuous held vacuum dryer,
Mass production is possible at low cost. In addition, with this powderization method, the maltose purity is 70 to 85 °C, which is impossible to industrially produce using the conventional β-hydrate crystalline maltose production method described above.
It has the advantage that even sugar solution can be easily powdered. In other words, with a low-purity maltose sugar solution, it takes a very long time to crystallize or it takes a long time to solidify, so it cannot be powdered, but with this powdering method, it is possible to make it into powder as it is related to maltose purity. It is.

The sugar powder containing maltose as a main component thus obtained has excellent solubility and dispersibility not only in water but also in eggs, milk, fruits, fats and oils, and the like. Further, the degree of crystallinity can be arbitrarily changed by changing the sugar composition, crystallization conditions, and drying conditions, and the solubility and dispersibility can be arbitrarily controlled by this degree of crystallinity.

When making Western and Japanese sweets, such as custard cream, there is a process of dispersing and dissolving sugar in eggs, but compared to sugar, conventional β-hydrate crystalline maltose has very poor dispersion and solubility, and it takes a long time. Some of it does not dissolve and remains as a crystal.

As a result, it is not only difficult to work with, but also has fatal drawbacks such as white color (smoothness) and poor texture due to unmelted crystals remaining, making it unusable. Raw material composition and drying procedures Even if it were improved and used, it would only be able to replace sugar by 20 to 30 times at most.

However, since the sugar powder of the present invention has almost the same dispersibility and solubility in eggs as sugar, the substitution ratio for sugar can be arbitrarily increased depending on the required low sweetness.

Also, by replacing it with 100% sugar, you can add more eggs,
By increasing the ratio of maltose to milk, it is also possible to make high-quality custard cream with low sweetness and excellent preservative effects. In addition, confectionery products such as cakes, jams, and bean pastes can be made which have excellent solubility and dispersibility, and have good flavor and texture compared to conventional β-hydrate crystalline maltose. As described above, the sugar powder containing maltose as a main component of the present invention has a crystallinity of 10 to 80%, preferably 20 to 6%, unlike conventional β-hydrate crystals.
It is composed of 0% crystalline and amorphous materials, and has excellent solubility and dispersibility. In addition, main line powder can be produced industrially by vacuum drying sugar solution or maltose crystals containing maltose crystals, and is more suitable than conventional β-hydrate crystals for use in confectionery such as cakes, creams, jams, and breads. , /8 It is excellent in terms of disintegration, minute-IM, flavor, and texture.

The present invention will be explained below based on Examples and Comparative Examples.
The present invention is not intended to be affected in any way by these.

Note that "%" means 1% by weight unless otherwise specified.

Example 1 23% starch milk was made from potato starch, 0.3% of the heat-resistant liquefied enzyme "Termamil 60L" manufactured by Novo was added to the starch, and the mixture was heated directly with live steam using a starch maker. D E 4 by treating at 95°C for 10 minutes
．． A liquefied liquid of No. 5 was obtained. This liquefied liquid was treated at 135°C for 20 minutes, then allowed to cool to 50°C, and then
Add 0.4% amylase to starch and add about 2
It was saccharified for several days. In the second half of this saccharification reaction, 1lov
α-amy, 1ase manufactured by o company 0.2 to starch
In addition, a sugar solution with a solid content concentration of 21% was obtained, which consisted of 74% maltose, 12% glucose, 7% maltotriose, and 7% other oligosaccharides per solid content. 2 On of this sugar solution
After adding 1 kg of chromad activated carbon to the mixture and heating it for 1 W, the mixture was filtered and decolorized. This filtrate was concentrated to a sugar concentration of 50% using an evaporator, and then desalted using an ion exchange resin according to a conventional method.
It was again concentrated using an evaporator to a sugar concentration of 80°C. 4 kg of this 80% wI liquid was kept at 60° C., 200 g of crystalline maltose was added as a seed wire, and the mixture was mixed uniformly and crystallized with slow stirring to obtain a massit with a crystallization rate of 19%. This mass kit was dried in a continuous held vacuum dryer at 60"C, and the resulting porous solid was ground to a moisture content of 5.3%.
, 3 kg of a sugar powder sample containing maltose as a main component with a DSC crystallinity of 25% was obtained.

Comparative Example 1 80% concentrated sugar solution 4k obtained in the same manner as above for comparison
g at 80°C, and immediately heat it to 80°C in a continuous vacuum dryer.
2.8 kg of a sugar powder sample containing maltose as a main component with a water content of 4.2% and a DSC crystallinity of 4% was obtained.

Example 2 Potato starch was made into 17% starch milk, and Novo's "
Termamill 60L J? ! Add 0.2% to the tarch and heat treat at 90°C for 10 minutes in a starch maker.D
A liquefied liquid of E2.1 was obtained. This liquefied liquid was heated to 140℃ for 2 hours.
After treating for 0 minutes, the mixture was allowed to cool to 55° C., and then 0.4% β-amylase manufactured by Amano Pharmaceuticals was added to the starch and saccharified for about 2 days. Dextrin is separated from this sugar solution using activated carbon for chromatography to obtain a sugar solution consisting of 90% maltose, 6% maltotriose, and 4% other oligosaccharides, which is further desalted using an ion exchange resin and 60% sugar solution is obtained using an evaporator. concentrated to a concentration. 4J of this 60% sugar solution was gradually cooled to 20℃, and 200% of crystalline maltose was added as a seed wire.
g, mixed uniformly and crystallized for about 2 days, resulting in a crystallization rate of 35.
After drying Banomaskit at 60°C in a continuous belt vacuum dryer, it was cooled and kept at 20°C, moisture 6.5%, DS.
C. 3.2 kg of sugar powder samples containing maltose as a main component with a degree of crystallinity of 58% were obtained.

Table 1 shows the analytical values and properties of these sugar powders. still,
As Comparative Example 2, a commercially available β-ice water crystal maltose powder was also measured at the same time. The sugar composition was determined by the gas chromad method, and the water content was determined by the usual Karl-Finja method.Solubility was determined by adding 5 g of tM powder to 5 m of pure water at 20°C, mixing for 15 seconds, filtering, and measuring the Brix value of the filtrate. . Further, the crystallinity by X-ray diffraction was determined as the ratio of the diffraction intensity of the sample divided by the diffraction intensity of the standard amorphous and the diffraction intensity of the standard crystal divided by the diffraction intensity of the amorphous. The degree of crystallinity determined by DSC was determined by dividing the heat of fusion of the sample by the heat of fusion of the standard crystal. Hygroscopicity is 7 at a temperature of 30°C and a relative humidity of 83%.
The daily water gain was examined.

Examples 3 to 4, Comparative Examples 3 to 5 Custard cream was produced as a prototype, and the product was evaluated during the work and as a result. That is, 250 g of whole eggs and 90 g of egg yolk were dissolved in a bowl, and in it the 4 pieces obtained in Examples 1 and 2 and Comparative Examples 1 and 2
260 g of sugar powdered seeds were added and melted. Next, add 35g of wheat flour (i-strength flour) and 35g of cornstarch while thoroughly dispersing it, and add 1000g of milk that has been heated to 95℃ separately.
Add the ingredients, stir well with a pole, and heat until warm enough to prevent burning. When the paste-like cream came to a boil, it was removed from the heat and cooled to 5°C.

As shown in Table 2, the custard cream thus prepared was subjected to sensory evaluation during the process and as a finished product. For comparison, a case where sugar (white sugar) was used instead of the sugar powder was evaluated in the same manner (Comparative Example 5).

Claims (1)

[Scope of Claims] Soluble and dispersible, containing 1.70% by weight or more of maltose, 0 to 15% by weight of glucose, and 0 to 15% by weight of oligosaccharides, and having a crystallinity of 10 to 80%. Excellent sugar powder whose main ingredient is maltose. 2. Maltose of 70% by weight or more per solid, 0-1
A 70 to 90 weight % solution of a sugar composition containing 5 weight % glucose and 0 to 15 weight % oligosaccharides is vacuum-dried to form a porous solid. Maltose 70 weight % or more, glucose 0 to 15% by weight, oligosaccharides 0 to 15% by weight, and a crystallinity of 10 to 80%, the main component being maltose, which has excellent solubility and dispersibility. 3. More than 70% by weight of maltose per solid, 0-1
A seed sugar is added to a 70-90% by weight solution of a sugar composition containing 5% by weight of glucose and 0-15% by weight of an oligosaccharide to crystallize it to obtain a muskit, and the resulting muskit is vacuum-dried to form a porous solid. Maltose 70, characterized by
Weight %, glucose 0-15 weight %, oligosaccharide 0-15
% by weight, with crystallinity of 10-80%.
A method for producing sugar powder whose main component is maltose, which has excellent dispersibility. 4. A low sweetener comprising sugar powder containing 70% by weight or more of maltose, 0 to 15% by weight of glucose, 0 to 15% by weight of oligosaccharides, and having a crystallinity of 10 to 80%.