JPS609466A - オリゴ糖を主成分とする糖蜜の利用法 - Google Patents
オリゴ糖を主成分とする糖蜜の利用法Info
- Publication number
- JPS609466A JPS609466A JP58115899A JP11589983A JPS609466A JP S609466 A JPS609466 A JP S609466A JP 58115899 A JP58115899 A JP 58115899A JP 11589983 A JP11589983 A JP 11589983A JP S609466 A JPS609466 A JP S609466A
- Authority
- JP
- Japan
- Prior art keywords
- palatinose
- sucrose
- syrup
- sugar
- molasses
- 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.)
- Granted
Links
- 235000013379 molasses Nutrition 0.000 title claims abstract description 6
- 229920001542 oligosaccharide Polymers 0.000 title description 2
- 150000002482 oligosaccharides Chemical class 0.000 title description 2
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 claims abstract description 42
- 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 claims abstract description 39
- 229930006000 Sucrose Natural products 0.000 claims abstract description 39
- 239000005720 sucrose Substances 0.000 claims abstract description 38
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims description 30
- 235000012907 honey Nutrition 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 14
- 239000013078 crystal Substances 0.000 abstract description 13
- 235000020357 syrup Nutrition 0.000 abstract description 11
- 239000006188 syrup Substances 0.000 abstract description 11
- 241001622809 Serratia plymuthica Species 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 229960004793 sucrose Drugs 0.000 abstract 2
- 229960004016 sucrose syrup Drugs 0.000 abstract 2
- NMXLJRHBJVMYPD-TZLCEDOOSA-N (2r,3s,4s,5r,6s)-2-(hydroxymethyl)-6-[[(3s,4s,5r)-2,3,4-trihydroxy-5-(hydroxymethyl)oxolan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@H]1[C@H](O)[C@@H](CO)OC1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-TZLCEDOOSA-N 0.000 abstract 1
- 238000002425 crystallisation Methods 0.000 abstract 1
- 230000008025 crystallization Effects 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 16
- 239000000243 solution Substances 0.000 description 16
- 238000012360 testing method Methods 0.000 description 12
- 239000011521 glass Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 244000018436 Coriandrum sativum Species 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000015243 ice cream Nutrition 0.000 description 6
- 239000011259 mixed solution Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000005715 Fructose Substances 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000002609 medium Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 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 4
- 208000002064 Dental Plaque Diseases 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000000600 sorbitol Substances 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 208000002925 dental caries Diseases 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000555825 Clupeidae Species 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001013 cariogenic effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 230000007505 plaque formation Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019512 sardine Nutrition 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-fructofuranose Chemical compound OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 101100451409 Hypomyces subiculosus hpm4 gene Proteins 0.000 description 1
- 108010093096 Immobilized Enzymes Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607720 Serratia Species 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000007640 basal medium Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000008123 high-intensity sweetener Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- -1 zatukarin Chemical compound 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58115899A JPS609466A (ja) | 1983-06-29 | 1983-06-29 | オリゴ糖を主成分とする糖蜜の利用法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58115899A JPS609466A (ja) | 1983-06-29 | 1983-06-29 | オリゴ糖を主成分とする糖蜜の利用法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS609466A true JPS609466A (ja) | 1985-01-18 |
| JPH0358702B2 JPH0358702B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1991-09-06 |
Family
ID=14673955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58115899A Granted JPS609466A (ja) | 1983-06-29 | 1983-06-29 | オリゴ糖を主成分とする糖蜜の利用法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS609466A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0613763U (ja) * | 1992-07-23 | 1994-02-22 | 勝 藤原 | 湾曲刃を持つ回転鋏 |
| US5296244A (en) * | 1991-06-19 | 1994-03-22 | Wm. Wrigley Jr. Company | Chewing gum containing aspartame and palatinose oligosaccharide |
| US5298263A (en) * | 1991-06-19 | 1994-03-29 | Wm. Wrigley Jr. Company | Chewing gum coated with palatinose or palatinose oligosaccharide |
| US5399365A (en) * | 1991-06-19 | 1995-03-21 | Wm. Wrigley Jr. Company | Chewing gum containing palatinose and/or palatinose oligosaccharide |
| JP2008541709A (ja) * | 2005-05-27 | 2008-11-27 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | 味短縮剤としてのイソマルツロース |
-
1983
- 1983-06-29 JP JP58115899A patent/JPS609466A/ja active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5296244A (en) * | 1991-06-19 | 1994-03-22 | Wm. Wrigley Jr. Company | Chewing gum containing aspartame and palatinose oligosaccharide |
| US5298263A (en) * | 1991-06-19 | 1994-03-29 | Wm. Wrigley Jr. Company | Chewing gum coated with palatinose or palatinose oligosaccharide |
| US5399365A (en) * | 1991-06-19 | 1995-03-21 | Wm. Wrigley Jr. Company | Chewing gum containing palatinose and/or palatinose oligosaccharide |
| JPH0613763U (ja) * | 1992-07-23 | 1994-02-22 | 勝 藤原 | 湾曲刃を持つ回転鋏 |
| JP2008541709A (ja) * | 2005-05-27 | 2008-11-27 | ズートツッカー アクチェンゲゼルシャフト マンハイム／オクセンフルト | 味短縮剤としてのイソマルツロース |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0358702B2 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1991-09-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3633648B2 (ja) | マルトース・トレハロース変換酵素とその製造方法並びに用途 | |
| JP4560104B2 (ja) | 非還元性糖質生成酵素とその製造方法並びに用途 | |
| US4587119A (en) | Method of reducing dental plaque formation with products for human or animal consumption using isomaltulose sucrose substitute | |
| JP3082094B2 (ja) | ネオトレハロースの製造方法とその用途 | |
| BR0314110B1 (pt) | Processos para preparar adoçantes de baixo índice glicêmico para composições de alimentos e bebidas e para reduzir este índice em tais composições | |
| EP0109009A1 (de) | Verfahren zur Herstellung von 1-0-alpha-D-Glucopyranosido-D-fructose | |
| JP3557287B2 (ja) | 耐熱性非還元性糖質生成酵素とその製造方法並びに用途 | |
| JP3662972B2 (ja) | 非還元性糖質とその製造方法並びに用途 | |
| JP4070250B2 (ja) | 還元性を低減させた糖質とその製造方法並びに用途 | |
| US6485763B1 (en) | Shelf-stable, spreadable maple syrup composition | |
| JP3616166B2 (ja) | トレハロースとその製造方法並びに用途 | |
| JPS609466A (ja) | オリゴ糖を主成分とする糖蜜の利用法 | |
| JP3650682B2 (ja) | トレハルロース含有糖質とその製造方法並びに用途 | |
| JP5240480B2 (ja) | トレハロース遊離酵素とその製造方法並びに用途 | |
| JP3778991B2 (ja) | マルトオリゴシルツラノース及びマルトオリゴシルパラチノース含有糖質とその製造方法並びに用途 | |
| JP3016237B2 (ja) | トレハルロースを含有する菓子類 | |
| Timmermans | Lactose: its manufacture and physico‐chemical properties | |
| JP3725148B2 (ja) | マルトース・トレハロース変換酵素とその製造方法並びに用途 | |
| JPH02234651A (ja) | 低う蝕性飲食物の製造法 | |
| JPH05130886A (ja) | トレハルロースおよびパラチノースの製造法 | |
| JPH04211341A (ja) | 甘味剤 | |
| JPH01265867A (ja) | う蝕抑制剤 | |
| IL110334A (en) | The enzyme that alters maltose to terhalose preparation | |
| IL120221A (en) | Process for making a product with a high content of terrahalose |