JPS6147166A - Production of food and drink - Google Patents

Abstract

PURPOSE:To produce a food and drink having adjusted sweetness and improved flavor easily with good operability, by using crystalline alpha-maltose powder as a sweetener to be dissolved and contained in the food and drink. CONSTITUTION:A high-purity maltose (>=about 85wt% maltose content based on the solid) is made into a syrup with about 10wt% water content in high concentration. Seed crystals of the alpha-maltose are then charged into the syrup and dried at about 50-130 deg.C to crystallize the maltose and form the aimed crystalline alpha-maltose powder containing >=55wt% optical isomer alpha-maltose. The above-mentioned powder as a sugar substitute is then incorporated in a food and drink, e.g. seasoning, confectionery, processed food, liquor, etc., dissolved and contained therein.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing food and drink, and more particularly to a method for producing food and drink by dissolving crystalline α-maltose powder.

BACKGROUND OF THE INVENTION BACKGROUND OF THE INVENTION A large amount of sugar is used as a raw material for producing foods and beverages such as butter cream, marshmallows, and so on.

However, sugar is too sweet to suit modern tastes, is a major inducer of tooth decay, and has the disadvantages of increasing blood cholesterol when ingested in large amounts. There is.

Recently, it has been proposed to use other sugars to overcome these drawbacks of sugar. Regarding maltose, in recent years, β-maltose hydrated crystal powder (manufactured by Hayashibara Co., Ltd., registered trademark Sunmalt) has become commercially available in large quantities, and it has a sweeter taste compared to sugar. It has become clear that it has advantages such as low temperature, low risk of causing tooth decay, and good flavor, so it has come to be used in large quantities as a new-age sweetener.

However, as disclosed by the present inventors in a previous application (Patent Application No. 128282 of 1982), in the case of low-moisture processed foods such as chocolate and chewing gum with a moisture content of less than 10 W/V/%, the manufacturing process In the process of uniformly atomizing and dispersing β-maltose hydrated ice crystals into raw materials without substantially dissolving them with water, workability is poor, making it difficult to obtain high-quality products and making it difficult to use them. There was found.

Therefore, the present inventors continued intensive research with the aim of using maltose in low-moisture processed foods such as chocolate, and as a result, the content of the optical isomer α-maltose was 55 w/w%.
It has been found that the above crystalline α-maltose is suitable for use.

On the other hand, in the production of high-moisture processed foods, etc., the dissolution and dispersion rate of β-maltose hydrated crystal powder in hydrated food and drink materials is slow, and various measures are required to ensure uniform blending.

For example, when manufacturing butter cream, a sugar solution is prepared by heating and dissolving β-maltose hydrated crystal powder and sugar in a small amount of water, and this solution and creamed butter are stirred and blended. For the production of β
- A sugar solution is prepared by heating and dissolving maltose hydrated crystal powder and glucose in a small amount of water, and this solution and gelatin dissolved in hot water are whipped under hot conditions,
To produce Gyuhi, a sugar solution is prepared in advance by heating and dissolving β-maltose hydrated crystal powder and sugar in a small amount of water, and this solution and paste gelatinized starch are stirred and mixed under hot conditions. To make the bean paste, a sugar solution is prepared in advance by heating and dissolving β-maltose hydrated crystal powder and sugar in water, and this solution and fresh bean paste are mixed and heated and concentrated while stirring. Furthermore, in order to produce seasoning alcohol for sake brewing, approximately 3° V/V% ethanol is placed in a tank, and β-maltose hydrated crystal powder and other seasonings are added to this.
The mixture is mixed for about 30 minutes with a stirrer, or if a stirrer is not available, the mixture is left overnight after being added, and then stirred with a spatula to dissolve the β-maltose hydrous crystal powder.

Problems to be Solved by the Invention The present inventors have developed a method that can be easily dissolved in water-containing food and drink materials by directly mixing or kneading them, without the need for these conventional techniques. With the aim of producing foods and drinks by uniformly dispersing the liquid, we conducted intensive research on the liquid itself and its use in foods and drinks. As a result, the use of crystalline α-maltose powder containing a large amount of α-maltose, an optical isomer of maltose, was found to be suitable for this purpose.
, and completed the present invention.

That is, the present invention provides crystalline α-
Maltose powder not only has a high dissolution rate in water, but also
For example, it has been found that when mixed and kneaded with various aqueous solutions such as organic acid aqueous solutions and salt aqueous solutions, as well as various food and drink water-containing materials, it is rapidly dissolved and extremely easy to uniformly disperse. It is based on the discovery that scales can easily produce high-quality foods and drinks with controlled sweetness. In addition, in the present invention, there is no need to prepare a maltose-containing sugar solution in advance when producing food and drink, and it is possible to easily dissolve and contain maltose by directly mixing and kneading it into various water-containing food and drink materials. Therefore, the manufacturing process can be significantly shortened or simplified, which is extremely convenient.

The present invention focuses on the optical isomer of maltose, which has not received any attention in the past, and it is the inventor's aim to produce food and drink containing dissolved crystalline α-maltose powder. shall be.

The food and drink referred to in the present invention refers to the earlier patent application (Patent Application No.
No. 28282), it may be manufactured by dissolving crystalline α-maltose powder in water-containing food materials, etc., such as seasonings, Japanese sweets, Western sweets, agricultural processed foods, and livestock processed foods. , seafood processed foods, alcoholic beverages, and other food and beverages.

Prior to the present invention, the present inventors conducted research on a method for producing crystalline α-maltose powder.

First, as a result of a detailed study of maltose as a raw material for producing crystalline α-maltose powder, it was found that high-purity maltose with a solid content of 985 w/w or more is suitable.

High purity maltose as a raw material may be prepared by using commercially available β-maltose hydrated ice crystals or by saccharifying starch according to a conventional method.

As a method for preparing high purity maltose from starch, for example, Japanese Patent Publication No. 56-1) No. 437, Japanese Patent Publication No. 56-1)
Solid substance 85 produced by allowing β-amylase to act on gelatinized or liquefied starch as disclosed in Publication No. 7078 etc.
Any high purity maltose with a w/w ratio of 4 or more may be used, and it may be, for example, commercially available β-maltose hydrated ice crystals, or prepared by saccharifying starch according to a conventional method. .

As a method for preparing high purity maltose from starch, for example, Japanese Patent Publication No. 56-1) No. 437, Japanese Patent Publication No. 56-1)
7078, 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, Japanese Patent Publication No. 13089/1989 There is a method of collecting high purity maltose by allowing starch cutting enzymes such as inamylase and brucinase and β-amylase to act on gelatinized or liquefied starch, as disclosed in Japanese Patent Publication No. 54-3938, etc. be.

Furthermore, contaminant sugars such as maltotriose contained in high-purity maltose obtained by these methods are disclosed in, for example, Japanese Patent Publication No. 56-28153, Japanese Patent Publication No. 57-3356, Japanese Patent Publication No. 56-28154, etc. to produce maltose through the action of enzymes that have been
For example, it is convenient to further increase the purity of maltose by removing contaminant sugars by column fractionation using a salt-type strongly acidic cation exchange resin as disclosed in JP-A-58-23799. be. Further, this fractionation method may be a fixed bed method, a moving bed method, or a pseudo moving bed method.

In order to produce crystalline α-maltose powder from high-purity maltose of 8 jv/w% or more based on the solid matter obtained in this way, for example, these high-purity maltose can be
A high concentration of less than Ow/w%, preferably 2. Ow/w% or more and less than 9.5w/w, is made into a high concentration sillage, and this sillage is crystallized while maintaining the temperature range of 50°C to 130°C in the coexistence of seed crystals. It can be produced by crystallizing alpha-maltose.

Crystalline α-maltose does not substantially crystallize when the moisture content is 10 w/w% or more, especially when the moisture content is 12 w/w% or more and 25 w/w%.
It has been found that when the content is less than w/w%, not only the crystalline α-maltose in the seed crystals tends to dissolve and disappear, but also the β-maltose hydrated ice crystals tend to crystallize. Also, water 2
．． It has been found that the crystallization of crystalline α-maltose from high concentration silica, less than % Ow/w, is relatively slow.

Further, the temperature during crystallization is desirably in the range of 50°C to 130°C, and more preferably 60°C to 120°C. It has been found that at temperatures below 50 DEG C., the crystallization of crystalline alpha-maltose is extremely slow and unsuitable for industrial practice.

Furthermore, at temperatures exceeding 130 DEG C., not only is crystallization slow, but coloring during crystallization is significant, and it has been found that this is not suitable as a method for producing crystalline α-maltose powder.

Therefore, in order to crystallize crystalline α-maltose, a high concentration of highly purified maltose with a moisture content of less than 10 w/w % is prepared by maintaining the temperature in the range of 50°C to 130°C in the presence of seed crystals. It is important to crystallize it. At this time, the method of converting high-purity maltose into a high-concentration syrup with a water content of less than 10 w/w% is, for example, a method in which the maltose content is
It is also possible to heat and dissolve commercially available β-maltose-containing ice crystals containing 85 w/w% or more in water to make a high-concentration syrup with a water content of less than 10 w/w%.Also, the maltose content obtained by saccharifying starch Solid breastplate V) High purity maltose aqueous solution of 85 w/w % or more is concentrated under reduced pressure to reduce water content to 10
It may be a high concentration of less than w/w%, and further,
An aqueous solution of these high-purity maltose with a moisture content of 10 w/w % or more and less than 35 w/w % may be formed into high-concentration droplets with a moisture content of less than 0 w/w % by spray drying or the like.

In addition, crystallizing α-maltose in the presence of seed crystals usually means 0.001 w/w or more of 1o
It is sufficient that crystalline α-maltose can be crystallized by coexisting seed crystals of crystalline α-maltose of less than 0 w/w %, preferably 0.1 w/w % or more and less than 20 w/w %,
For example, the water content of high-purity maltose is
Seed crystals are mixed and kneaded with high concentration silt of less than 0 w/w%, or the water content of high purity maltose is 10 w/w%.
Seed crystals are mixed with sardines with a water content of 10 w/w% or more and less than 20 w/w%, and while the seed crystals do not dissolve or disappear, they are crystallized into droplets of highly concentrated sardines with a water content of less than 10 w/w% using a spray drying method. However, in addition, the water content of high-purity maltose is 10w/w.
% or more and less than 35 w/w % is made into droplets with a water content of less than 10 w/w % by spray drying or the like, and a method such as bringing seed crystals into contact with the droplets to crystallize them can be selected as appropriate.

In addition to the above method, it is also advantageous to promote crystallization under pressure. Therefore, it is convenient to apply a pressure of about 5 Kf/α2 or more during crystallization and auxiliary crystallization of crystalline α-maltose. Therefore, a method for producing crystalline α-maltose powder using, for example, an extrusion granulator, which requires pressure and compression, can be advantageously carried out.

Furthermore, it has been found that it is also possible to advantageously promote crystallization without drying the MASQIT during crystallization. The drying method can be selected as appropriate, such as normal pressure, reduced pressure, or increased pressure, as well as a stationary state, a fluidized state, and the like.

The method for promoting the crystallization of these crystalline α-maltose is based on the optical isomer α-maltose content of the present invention of 55w/
It is possible to shorten the time it takes to reach a diameter of about φ~215 mm, which not only increases the production efficiency of crystalline α-maltose powder but also extremely reduces the degree of coloration of crystalline α-maltose powder. , is convenient as a method for producing high-quality crystalline α-maltose powder in large quantities.

In addition, a method combining two or more of these methods may be used, for example, by producing auxiliary crystals from high-concentration maltose with a moisture content of less than 10 w/w %, the content of the optical isomer α-maltose is 48%. It is made into a mass kit exceeding w/w%, then molded into various shapes such as powder, strand, block, etc., and further maintained at a temperature range of 50°C to 130°C and crystallized and aged while drying to obtain the optical isomer α.
- A process for producing crystalline α-maltose powder with a maltose content of 55% w/w or more can also be carried out with great advantage.

In addition, the ripening conditions are usually about 0.1 to 24 hours in the temperature range of 50°C to 100°C, about 0.5 to 18 hours in the temperature range of over 100°C and 130°C, and higher temperatures It has been found that when subjected to harsh conditions for a long period of time, the degree of coloration of the obtained crystalline α-maltose powder increases and its commercial value is impaired.

Crystallization under pressure and/or drying during ripening can completely promote the crystallization of crystalline α-maltose and greatly shorten the ripening time.
This is convenient as a method for producing maltose powder in large quantities.

Further, methods for producing crystalline α-maltose powder having an optical isomer α-maltose content of 55 WAv or more include, for example, an extrusion granulation method, a block pulverization method, a spray drying method, a fluidized granulation method, etc. .

In the case of the extrusion granulation method, for example, high concentration syrup of high purity maltose with a water content of less than 10 w/v % is heated at 50°C.
While maintaining the temperature range from 130℃ to 130℃, crystalline α
- Knead maltose seed crystals and form auxiliary crystals to form optical isomer α-
Masquit with a maltose content of more than 48 w/w% is subjected to an extrusion granulator to obtain granular maskito or granular powder, which is not dried while maintaining the temperature range from 50°C to 130°C. After crystallization and ripening, crystalline α-maltose powder containing optical isomer α-maltose of 55 W/W% or more is collected.

In addition, high-concentration maltose with a moisture content of less than 10 w/w% is extruded into granules without the coexistence of seed crystals, and the resulting high-concentration maltose droplets have crystalline α-
Crystalline α-maltose with an optical isomer α-maltose content of 55 w/w 4 or more is obtained by contacting with maltose seed crystals and crystallizing and ripening without drying while maintaining the temperature range from 50°C to 130°C. Powder can also be collected.

In the case of the block crushing method, for example, high-concentration sills of high-purity maltose with a water content of less than 10 w/w% are placed in a auxiliary crystal/machine, and then crystallized therein while maintaining the temperature in the range of 50°C to 130°C. The content of the optical isomer α-maltose was 48 w/w by mixing the seed crystals of the optical isomer α-maltose and auxiliary crystals.
%, take it out into an aluminum vat, crystallize and solidify it while maintaining the temperature range from 50°C to 130°C, and cut the obtained block using a cutting machine,
Grind with a hammer mill etc., dry, and sieve to obtain crystalline α-maltose containing optical isomer α-maltose of 55 w/w% or more.
Collect maltose powder.

In the case of the spray drying method, for example, seed crystals of crystalline α-maltose are mixed with a slag of high-purity maltose with a water content of 10 w/w% or more and less than 20 w/w 4, and the seed crystals are not dissolved or lost. Spray dry as quickly as possible using a high-pressure nozzle method or rotating disk method to reduce moisture to 10w.
/w% or less, and the droplets are heated to 50°C to 13°C.
It is crystallized and aged without drying while maintaining the temperature range of 0℃, and the content of optical isomer α-maltose is 55 w/w 4
The above crystalline α-maltose powder is collected.

In addition, in the case of the fluidized granulation method, for example, high-purity maltose with a moisture content of 15 w/w% or more and less than 35 w/w% is added to seed crystals of crystalline α-maltose that have been fluidized in advance. This is spray-dried to form high-concentration droplets with a moisture content of less than 10 w/w 4, and then crystallized and ripened without drying while maintaining a temperature range of 50°C to 130°C to obtain the optical isomer α. - Maltose content is 55 w/w
% or more of crystalline α-maltose powder is collected.

Furthermore, it is also advantageous to continuously produce crystalline α-maltose by continuously using a portion of the crystalline α-maltose obtained as described above to become seed crystals.

The crystalline α-maltose powder of the present invention, which is produced in this way and has an optical isomer α-maltose content of 55 w/w% or more, is a white powder with an elegant low sweetness, and its water content is low, usually 5 w/w. /w%, preferably less than 3w/w%
Although the hygroscopicity and fluidity differ somewhat depending on the shape and size of the powder particles, the content of the optical isomer α-maltose, etc., it is substantially hygroscopic and fluid.

In addition, its melting point is 121 ~
In the case of crystalline α-maltose powder with an optical isomer α-maltose content of 60 w/w or more, adhesiveness, adhesiveness, It is a crystalline powder with sufficient fluidity and no concerns about caking.

This crystalline α-maltose powder can be used not only in low-moisture processed foods with a moisture content of less than 10 w/w, without being substantially hydrolyzed, but also in other foods, drinks, cosmetics, and pharmaceuticals. It can also be used extremely advantageously as a raw material carbohydrate to be dissolved and contained, as in the case of chemical raw materials.

Hereinafter, the uses of the present crystalline α-maltose powder will be explained in more detail.

This crystalline α-maltose powder can be used as it is as a seasoning for flavoring.

If necessary, for example, powdered candy, glucose, high fructose sugar, sugar, honey, maple sugar, sorbitol, maltitol, dihydrochalcone, steviocyto, α-glycosylstepioside, Lacankase flavor, glycyrrhizin, ummatin, L- It can also be used in admixture with other sweeteners such as asparatylphenyl L-alanine methyl ester, saccharin, glycine, alanine, etc., and also with bulking agents such as dextrin, starch, lactose, etc.

In addition, this crystalline α-maltose powder can be molded into various shapes such as tablets, rods, plates, and cubes, either as it is or mixed with fillers, excipients, binders, etc. as necessary. It is also free to use.

It has been found that the present crystalline α-maltose powder can be instantly dissolved at high concentrations not only in water but also in various aqueous solutions such as organic acid aqueous solutions and salt aqueous solutions.

Furthermore, crystalline α-maltose powder does not have the inherent concerns of maltose, such as inducing cavities or increasing blood cholesterol.
In addition, it has an elegant sweetness, body, shine, viscosity,
Since it also has properties such as water retention, it can be advantageously used in the production of foods, drinks, cosmetics, pharmaceuticals, etc.

In particular, properties that can instantly dissolve in water or various aqueous solutions at high concentrations include, for example, juice, honey, jam, raw eggs, milk, etc.
Using water-containing food and drink materials such as yogurt, gelatinized starch paste, nut paste, butter, margarine, fish sushi meat, raw bean paste, miso, dough for confectionery and bread, etc., water content is 10W. When producing processed foods with a high moisture content of /w% or more, crystalline α-maltose powder can be directly kneaded into these materials and dissolved very easily, so the production process can be shortened or simplified. can. The water I Q w produced in this way
Processed foods with a high moisture content of /w% or more can significantly reduce water activity, and in the case of starchy processed foods, it also has the effect of significantly slowing down the aging rate of gelatinized starch. It has been found that the product life of these processed foods can be significantly extended.

Furthermore, unlike the maltose syrup powder disclosed in, for example, Japanese Patent Publication No. 52-48198, the present crystalline α-maltose powder dissolves instantaneously at a high concentration even in a 40v/v% ethanol aqueous solution. It has been found. These characteristics, along with properties such as elegant sweetness, imparting body, and moderate viscosity, make it suitable as a seasoning carbohydrate for alcoholic beverages.

Therefore, the 18-crystalline α-maltose powder can be extremely advantageously used in the production of alcoholic beverages such as liqueurs, synthetic sake, and zehinzhu.

Furthermore, it was found that although the present crystalline α-maltose powder is a hydrophilic saccharide, it also has unexpectedly large lipophilic properties.

Therefore, as processed foods, oil-soluble substances such as soybean oil, rapeseed oil, spicy oil, sesame oil, safflower oil, palm oil,
Oils and fats such as cocoa butter, beef tallow, lard, chicken fat, fish oil, hydrogenated oil, citrus essential oils, flower essential oils, spice oils, peppermint oil, spearmint oil, cola nut extract, coffee extract and other oil-soluble spices, β- Carotino, paprika pigment, anatole pigment, oil-soluble coloring agents such as chlorophyll, cod liver oil, vitamin 7A, vitamin B2 butyrate, vitamin E1, vitamin 1, vitamin D
For example, chewing gum, chocolate, and sandboxes containing oil-soluble vitamins such as estrogen, progesterone, and androgen, and highly unsaturated fatty acids such as linoleic acid, lylunic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. Creams, pasty creams, spreads, powdered oils and fats, oil-soluble spices, granular oil-soluble colorants, instant soups,
It is also very advantageous to produce oil-soluble vitamins, oil-soluble hormone tablets, highly unsaturated fatty acid tablets, etc.

The elegant sweet taste of this crystalline α-maltose powder blends well with various substances that have other tastes such as sour, salty, astringent, umami, and bitter, and it is also highly resistant to acids and heat. In addition to the special cases mentioned above, it can be used freely to add flavor to general foods and drinks, and to improve the taste.

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 freely used as a variety of seasonings, such as seasonings, soup bases, dashi bases, compound seasonings, mirin, new mirin, table sugar, coffee sugar, etc.

Also, for example, rice crackers, arare, okoshi, gyuhi, rice cakes, manju, uiro, bean paste, sheep flies, water goats, nishikidama, jelly, castella, hard candy, and other Japanese sweets, bread, biscuits, crackers, and kutsuki. , pies, puddings, butter cream, custard cream, cream puffs, Watsufules, sponge cakes, donuts, chocolates, chewing gum, caramels, candy, and other Western sweets, ice cream, sorbet and other frozen desserts, fruit pickled in syrup, and syrups such as honeydew. , pastes such as flower paste, heenatsuno paste, fuller paste, jam, marmalade, syrup pickles, fruit and vegetable processed foods such as sugar fruits, Fukujinzuke, Bettarazuke, Senmaizuke,
Cargoes such as rakkyō pickled vegetables, pickled soups such as pickled pickled pickles and pickled Chinese cabbage, meat products such as sausages, fish ham, fish sausages, kamaboko, chikuwa,
Fish products such as tempura, sea urchin, salted squid, vinegar kelp,
Various delicacies such as pickled squirrel and mirin-dried pufferfish, seaweed, wild vegetables, dried squid, small fish, fish made from shellfish, vegetable foods such as boiled beans, potato salad, kelp rolls, dairy products, fish meat, Bottled meat, fruits, and vegetables, canned goods, alcoholic beverages such as synthetic alcohol, fermented sake, fruit alcohol, and Western liquor, coffee, cocoa, juice, soft drinks such as carbonated drinks, lactic acid drinks, and lactic acid bacteria drinks, pudding mixes, and hot drinks. cake mix,
As a sweetener for various foods and drinks such as instant juice, instant coffee, instant shiruko, instant soup, etc.
It can be freely used as a taste improver.

Moreover, it can also be used for the purpose of improving the palatability of feed, feed, etc. for livestock, poultry, and other domesticated animals such as bees, silkworms, and fish. Other items include cigarettes, line drawing polish, lipstick, lip balm, oral medicine, lozenges, cod liver oil, etc.
Nobu, mouth fresheners, mouthwashes, gargles, etc., in various solid, paste, and liquid forms, can be used as sweeteners for luxury foods, cosmetics, and pharmaceuticals, or as taste improvers, and even as flavoring agents. Available for

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

Experiment L Comparison of raw material maltose As raw maltose, each mild starch powder sugar product manufactured by Hayashibara Co., Ltd. shown in Table 1 was used.

In the case of a plain product such as the product name Marustar' or HM-75, it was directly placed in an evaporator and boiled under reduced pressure to a moisture content of 4.5% w/w.

In the case of powder products such as Oβ-maltose hydrated crystals such as product name Sanmaltochymaltose H, Maltose HH1 and Maltose HHH, they are heated and dissolved in a small amount of water, then transferred to an evaporator and boiled under reduced pressure to remove the moisture content. 5 w/w%.

The high-concentration syrup with a water content of about 4.5 w/w% thus obtained is transferred to a auxiliary crystallizer, and about 50 w/v of high-purity β-maltose hydrated ice crystal maltose (HHH) is added to this in advance.
% crystalline α-maltose, which had been crystallized and collected from a heated methanol solution, was added as a seed crystal at 2 w/w %, stirred at 120°C for 20 minutes, and then taken out into an aluminum vat and heated to 90° C.
A block was prepared by aging at ℃ for 16 hours. Next, it was cooled to room temperature and pulverized to obtain a powder product. C, C using these powder products.

Sweeley et al., J. Am., Che.
m, Soc,, Vol, 85°2497-250
7 (1963) to determine the content of the optical isomer α-maltose in maltose.
dola et al, J, Am, (:hem
, Soc.

VOl, 78.2514-2518 (1956)
The presence or absence of crystals was investigated by performing X-ray diffraction according to the method described in . The results are shown in Table 1. The X-ray diffraction patterns are shown in Figures 1-5. Figure 1 shows α-maltose content of 43
Fig. 2 shows the amorphous powder with α-maltose content of 55.6 W/w%; Fig. 3 shows the α-maltose content of crystalline powder with α-maltose content of 55.6 W/w%; %
Figure 4 shows the α-maltose content of a certain crystalline powder: 6
FIG. 5 is an X-ray diffraction pattern of a crystalline powder having an α-maltose content of 74.2 W/w %. As a control experiment, X-ray diffraction was performed on an amorphous powder obtained by heating and dissolving β-maltose-containing ice crystal maltose HHH)F in water and drying it under reduced pressure. , obtained, and the raw material β-maltose hydrated ice crystal maltose HHH) powder
In the line diffraction, the X-ray diffraction pattern shown in FIG. 6 was obtained.

As is clear from the results in Table 1, those in which new crystal precipitation was observed by X-ray diffraction have a content of the optical isomer α-maltose of 55 w/w 4 or more, and the raw material maltose is , maltose content is solid bib j)
It was found that 85 w/w% or more is required.

Experiment 2 Comparison of lipophilicity 2-1 Comparison of oil retention ability Samples of Testya 1 to 8 prepared by the method of Experiment 1, sugar (Test A 9), and lactose (Test & 10) were
The oil retention ability was compared using powders of 5 to 150μ.

The oil-holding power was measured according to the method disclosed in JP-A-59-31650, in which 1 liter of rapeseed oil was weighed into a beaker, and powdered sugar was added while stirring.

This mixture has fluidity as long as the amount of powdered sugar added is small, but as the amount increases, the mixture becomes more viscous and eventually becomes a lump. If the amount added is further increased, the hardness increases, and eventually the mixture stops being held together and begins to unravel.

Using this point as the end point, the oil retention capacity was determined using a linear equation.

The results are shown in Table 2.

2-2 Comparative experiment of emulsifying power The emulsifying power was compared using powders of various saccharides with a particle size of 45 to 150 microns prepared by the method of 2-1.

To measure the emulsifying power, add various sugar powders 22 to a 2ff beaker of soybean oil (9) and stir and mix with a glass rod.

The resulting mixture was placed in a test tube with a stopper, and 30-30 g of water was added to it.
was added, mixed by shaking gently several times by hand, and left overnight at room temperature. The aqueous phase was observed with the naked eye, and the intensity of its cloudiness was determined.

In addition, when the emulsified aqueous phase was observed under a microscope, the presence of sugar crystal powder was not observed, and only a large number of oil droplets with a diameter of about 2 to 5 μm were observed. The number of oil droplets was large.

The results are shown in Table 2.

(Note) Tester 9 used sugar, and Test A1o used lactose.

As is clear from the results in Table 2, the crystalline α-maltose powder was found to have excellent oil-holding power and emulsifying power, and to have remarkable lipophilicity.

This property can be advantageously utilized in the production of foods and drinks containing oil-soluble substances.

Experiment 3 Effect of high-purity maltose syrup water on the crystallization of crystalline α-maltose The raw maltose is β-maltose hydrated crystal powder manufactured by Hayashibara Co., Ltd. Product name: Maltose HHH (maltose content 99.7 w/w%) The effect of high-concentration water content on the crystallization of α-maltose was investigated.

β-maltose hydrated crystal powder is heated and dissolved in a small amount of water,
Next, it was placed in an evaporator and boiled under reduced pressure to prepare shirafu with various moisture contents. To this, seed crystals of crystalline α-maltose were added at 2 w/w% based on the solid matter of the shirafu, and the mixture was heated at 100°C.
The mixture was stirred for 5 minutes and then taken out into an aluminum vat and aged at 70°C for 6 hours to prepare a block. After cooling this to room temperature, the optical isomer α-maltose content was measured.

The results are shown in Table 3.

Table 3 As is clear from the results in Table 3, crystalline α-maltose crystallizes when the water content of high-purity maltose is 10 w.
/ w % is desirable, and 2, Ow / w %.
It has been found that Shirabu with a content of less than 9.5 w/w % is suitable.

Experiment 4 Effect of temperature on the crystallization of crystalline α-maltose The raw material maltose was β-maltose-containing ice crystals manufactured by Hayashibara Co., Ltd. Product name: Maltose H (maltose content: 91
, 5 w/w%) was used to investigate the effect on the crystallization of crystalline α-maltose.

β-maltose hydrated crystal powder is heated and dissolved in a small amount of water,
Next, put it in an evaporator and boil it under reduced pressure to reduce the water content to 4.5w/
w% of Shirabu was prepared, 2 w/w% of crystalline α-maltose seed crystals were added to the Shirabu solid matter, stirred at 100°C for 5 minutes, and then placed in an aluminum vat. The block was prepared by crystallization and ripening at various temperatures from 20°C to 140°C, and then the optical isomer α-
Maltose content was measured.

Furthermore, the degree of coloration of these blocks was measured. The degree of coloring is
10t-! in a 30w/v% aqueous solution! 42 in n cell
Absorbance difference between 0℃m and 720℃m (A42G -720
).

The results are shown in Table 4.

Table 4 As is clear from the results in Table 4, a temperature range of 50°C to 130°C is desirable for the crystallization of crystalline α-maltose, and a temperature range of 60°C to 120°C is particularly preferred. It turns out that there is something. It has also been found that the degree of coloration of crystalline α-maltose varies depending on the crystallization temperature and increases significantly when the temperature exceeds 130°C. That is, 140℃
It has been found that the degree of coloration of the crystallized product is about 14 to 20 times that at 100°C or lower, about 7 times that at 120°C, and about 3 times that at 130°C.

Experiment 5 Effect of pressure on the crystallization of crystalline α-maltose The raw material maltose is β-maltose hydrated ice crystals.Product name: Maltose HHI ((maltose content: 199-7 w/w%)
The influence of pressure on the crystallization of crystalline α-maltose was investigated using the following method.

β-maltose hydrated ice crystal powder is heated and dissolved in a small amount of water.
Next, it was placed in an evaporator and boiled under reduced pressure to reduce the water content to 5.0 Ow.
/w% of Shirabu, put this Shirabu into a pressure vessel equipped with a stirrer, add crystalline α-maltose seed crystals at 2w/w to the Shirabu solid matter, and heat at 70℃ from O to 2.
Pressure was applied to 0 Kg/l:m2 with compressed air and crystallization was carried out for 1 hour while stirring, and then this was sampled.
The optical isomer α-maltose content was measured.

The results are shown in Table 5.

Table 5 As is clear from the results in Table 5, the crystallization of crystalline α-maltose is promoted under pressure, and the crystallization rate is approximately 5 K9.
It has been found that a pressure of 7 cm 2 or more is suitable.

Hereinafter, a method for producing crystalline α-maltose powder will be described using a reference example.

Reference example 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, and gelatinized by heating at 90°C.
Immediately heat the enzyme to 130°C to stop the enzyme reaction and reduce the DE to about 0.
A liquefied liquid of No. 5 was obtained. This starch liquefied liquid was rapidly cooled to 55°C and Pseudomonas amyloderraza (pseudomonas
as amyloderamosa) ATCC212
Isoamylase (EC3,2
, 1゜68) Add 100 units of starch per tile and the same <50 units of soybean-derived β-amylase (EC3,2,1,2') (manufactured by Nagashio Sangyo ■, trade name + 1500) to pH 5, The mixture was saccharified for 40 hours while maintaining the temperature at 0 to obtain a high purity maltose solution with a maltose content of 92.5 w/w%, 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%, 1% powdered seed crystals of β-maltose monohydrate crystals were added to the auxiliary crystal can, the temperature was raised to 40°C, and the temperature was gradually cooled with slow stirring for 2 days. The temperature was lowered to 30'C, separated using a basket centrifuge, and the crystals were sprayed with a small amount of water and washed to obtain pure e.g.
High purity β-maltose hydrated ice crystals with a purity of 99.0% were obtained.

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, the crystalline α-maltose obtained by the method of Experiment 1 and Test Simmering 6 was transferred to an auxiliary crystallizer, and the syrup solid substance was added to it.
% w/w was added, stirred at 100°C for 5 minutes, taken out into a plastic vat, and crystallized and aged at 70°C for 6 hours to prepare a block.

Next, this block was pulverized with a cutting machine and fluidized dried to obtain an optical isomer α-maltose content of 73.3 w/w%.
Crystalline α-maltose powder was obtained in a yield of about 92% w/w based on the raw material high-purity β-maltose hydrated ice crystals.

This product is a white powder sweetener with a refined sweetness, and can be advantageously used not only in the production of low-moisture processed foods such as chocolate, but also in the production of various foods and drinks, including foods containing oil-soluble substances and alcoholic beverages.

It can also be advantageously used as a raw material for cosmetics, pharmaceuticals, chemicals, etc.

Reference Example 2 The maltose content prepared by the method of Reference Example 1 is 9
92.5 w/w% high purity maltose aqueous solution was mixed with water 2
Concentrate under reduced pressure to 0 w/w%, then spray from the nozzle at the top of the spray drying tower with a high-pressure pump, and while drying with hot air at 100 ° C., on the moving wire mesh conveyor at the bottom of the drying tower in advance. The powder was dropped onto the fluidized crystalline α-maltose powder, and while blowing warm air at 0℃ from the bottom of the conveyor, the powder was gradually moved outside the drying tower and taken out after 60 minutes. was charged into an aging base and crystallized and aged for 4 hours while blowing hot air at 70°C, resulting in an optical isomer α-maltose content of 66.
．． 2% w/w crystalline α-maltose powder was obtained in a yield of about 94% based on the raw material high purity maltose.

This product is a white powder sweetener with an elegant sweetness, and is useful not only for low-moisture processed foods such as chocolate, chewing gum, and sand cream, but also for various foods and drinks such as butter cream, bean paste, gyuhi, fish paste products, and alcoholic beverages. Available.

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, and the mixture was heated to 90°C to gelatinize, and then heated to 130°C to stop the enzyme reaction. The starch liquefied liquid was made into a liquefied liquid with a DE of about 2, and the starch liquefied liquid was rapidly cooled to 55°C to prepare Pseudomonas amylodermosa (pseudomonas amylodermosa).
s amyloderamosa) AT CC2
Isoamylase (EC3
,2゜1.68)? , 120 units of starch powder and 30 units of soybean-derived β-amylase were added, and I)H
5.0 and saccharified for 36 hours, purified 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%, and then concentrated under reduced pressure to a water content of 3.5 w.
/w staff's syllabus.

Next, the crystalline α-maltose obtained by the method of Reference Example 2 was transferred to an auxiliary crystallizer, and the crystalline α-maltose obtained by the method of Reference Example 2 was added to the silica solid matter f) 2.5
w/w, stirred at 120°C for 10 minutes, then taken out into an aluminum vat, aged at 70°C for 18 hours, and then crushed and dried in the same manner as in Reference Example 1. A crystalline α-maltose powder having an isomer α-maltose content of 63.9% w/w was obtained at a yield of about 94% based on the raw material high purity maltose.

This product is a white powder sweetener with an elegant sweetness, and is not only used in low-moisture processed foods such as chocolate, chewing gum, and sandwich cream, but also in jams, custard cream, butter cream, bean paste, bread, gyuhi, seafood paste products, and alcoholic beverages. It can be advantageously used in various foods and drinks.

Reference Example 4 A starch sugar solution with a maltose content of 79.6% (manufactured by Hayashibara Co., Ltd., trade name HM-75) was made into an aqueous solution with a concentration of 45 w/w to obtain a raw sugar solution. As the fractionation resin, an alkali metal type strongly acidic cation exchange resin (manufactured by Tokyo Organic Chemical Industry Co., Ltd., trade name: XT 1022 Es Na type) was used, and the inner diameter was 5.
The aqueous suspension was packed into a 4 cm jacketed stainless steel column. At this time, four columns each having a resin layer length of 5 m were filled, and the four columns were connected so that the liquid flowed in series, resulting in a total resin layer length of 20 m.

While maintaining the column internal temperature at 55°C, add raw sugar solution at 5 v/v% to the resin, and add 55°C warm water to this.
■ Fractionation was performed by flowing at a flow rate of 0.13, and the maltose-rich fraction was collected, and the maltose content was 94.4 w/w/solid.
A high purity maltose solution of Wti was obtained.

The high-purity maltose solution collected by performing the above fractionation process 20 times was concentrated under reduced pressure to obtain a sill with a water content of 4.0 w/w, and transferred to a crystal supporter to obtain the crystalline α obtained by the method of Reference Example 2. - Maltose per solid substance 1) 2. Add Ow/w%, 1) Stir at 0℃ for 20 minutes to make auxiliary crystals, then use a screw type extrusion granulator to make a granular powder, transfer to a drying room and dry with hot air at 80℃ for 2 hours, then crystallize and ripen. let me,
Crystalline α-maltose powder having an optical isomer α-maltose content of 69.2% w/w was obtained at a yield of about 93% based on the raw material high purity maltose. This product is a white powder sweetener with a refined sweetness, and like the crystalline α-maltose powder obtained by the method of Reference Example 1, it can be advantageously used as food and drinks, cosmetics, medicines, chemical raw materials, etc.

Examples of the present invention and excellent effects will be described below.

Example 1 Butter cream Add 100 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 1 to 80 parts by weight of raw eggs, whisk well until it becomes like mayonnaise, and mix this with 200 parts by weight of butter while whisking. When it had become hard, I sprinkled a little brandy on it to flavor it.

This product has a smooth texture and is not too sweet, making it suitable for decoration.

Example 2 Custard Cream 500 parts by weight of cornstarch, 900 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 2, and 5 parts by weight of common salt were mixed with 1.400 parts by weight of a raw egg, and boiled milk was added to the mixture. Gradually add s and ooo parts by weight, continue stirring over a simmering heat, and when the cornstarch is completely gelatinized and the whole becomes translucent, turn off the heat and cool it.
A small amount of vanilla flavoring was added to obtain a custard cream.

This product was glossy, smooth to the touch, and had a good flavor.

Example 3 90 parts by weight of Uiro rice flour, 20 parts by weight of cornstarch, 120 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 4, 4 parts by weight of pullulan, and 1 part by weight of matcha were mixed uniformly, and an appropriate amount was added to the mixture. of water was added, kneaded, placed in a container, and steamed for 60 minutes to produce Matcha Uiro.

This product had good texture and mouthfeel, and had an elegant sweetness.

In addition, starch retrogradation was suppressed and it was stable for a long period of time.

Example 4 Add 2,000 parts by weight of fresh red bean paste into a stainless steel pot, add 900 parts by weight of sugar, and 500 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 4. A product was obtained by heating with stirring and raising the temperature to avoid burning.

This product had a good bean paste (mouthfeel) and flavor.

Example 5 7 parts by weight of lemon jelly agar were heated and dissolved in 2001 JL parts of water, then 150 parts by weight of the crystalline α-maltose powder of Reference Example 3 was dissolved, and the mixture was further cooled to 65°C.

Carbonated water with a small amount of lemon flavoring and coloring added to this
50 parts by weight were mixed and put into a mold and cooled to obtain a product.

This product was a lemon jelly with good mouthfeel and flavor.

Example 6 To 100 parts by weight of sweetened condensed milk that had been sterilized by keeping it at 80°C for 10 minutes,
16 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 2 was added and concentrated under reduced pressure at 50 to 55°C. Concentration is
The process was continued until the specific gravity at 50°C reached 1.305.

This product is sweetened condensed milk with a refined sweetness and has good shelf life.

Example 7 Jam Fresh strawberries 1, 500 parts by weight, 640 parts by weight of sugar, 640 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 1, 5 parts by weight of pectin, and 1 part by weight of citric acid were placed in a pot. The product was obtained by boiling it down.

This product has a good balance of sourness and sweetness, and has a moderate jelly strength.

Example 8 To 8100 parts by weight of liquid hard candy glycodyl sucrose (manufactured by Hayashibara Co., Ltd., trade name Coupling Sugar ■), 20 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 2 was added and dissolved by heating. The mixture was further boiled down to a moisture content of less than 1.5 w/w% and molded according to a conventional method to obtain a colorless and transparent hard candy.

This product had a crisp texture and a refined sweetness.

Example 9 Synthetic liquor 35 v/v% ethanol 3.9 t, crystalline α-maltose powder obtained by the method of Reference Example 2 400 f, sodium glutamate 1-1 t 1 succinic acid 7.2 t,
75vt/vt thilactate 1.4, potassium acid phosphate 0
．． 6 f, acidic calcium phosphate 0.6 f, sodium succinate 1.22, salt 1.1? , alanine 0.41,
0.3 t of glycine and 4 t of flavor liquid were added and mixed and dissolved, then water was added to make up to 10 t, and the mixture was further drained, filtered, pasteurized, and bottled according to conventional methods to obtain a product.

The dissolution rate of the crystalline α-maltose powder in 35 v/v% ethanol was instantaneous, and the workability during production was extremely good.

This product was a mellow synthetic liquor with a refined sake flavor.

Example 10 Bettarazuke 4 parts by weight of crystalline α-maltose powder obtained by the method of Reference Example 3, 0.05 parts by weight of licorice preparation, 0.07 parts by weight of malic acid, 0.07 parts by weight of sodium glutamate, 0 parts by weight of potassium sorbate 0.03 parts by weight and 0.2 parts by weight of pullulan were uniformly mixed to produce Bettara-zuke base.

30 kg of daikon radish was pre-pickled in salt according to a conventional method, and then pickled in sugar, which was then pickled in a seasoning solution prepared with Honbetara-zuke no moto 4yo to produce Bettara-zuke.

This product had good color, luster, and aroma, moderate sweetness, and good crispness.

Effects of the Invention As is clear from the above, the crystalline α-
The method for producing food and beverages containing dissolved maltose powder, specifically crystalline α-maltose powder having an optical isomer α-maltose content of 55 w/w % or more, is based on conventionally used β-maltose-containing ice crystals. Unlike the case of water-containing crystals of food and drink, water-containing materials of food and drink, etc.
Since it can be easily dissolved and dispersed by methods such as direct mixing and kneading, there is no need to prepare a maltose-containing sugar solution in advance, which not only greatly shortens or simplifies the manufacturing process, but also makes it possible to obtain The product also has a good flavor, and high quality food and drinks with controlled sweetness can be obtained.

In addition, the crystalline α-maltose powder used in the present invention is
Solid breastplate! High purity maltose of 185w/w% or more,
It is preferable to use highly concentrated silica with a moisture content of less than 10 w/w %, which is crystallized into powder in the coexistence of seed crystals.

In addition, as the food and drink, those manufactured by dissolving crystalline α-maltose powder in water-containing food and drink materials are suitable; Suitable are foods containing oil-soluble substances such as creams and dressings, and highly water-containing processed foods such as gelatinized starch-containing foods such as gyuhi, rice cakes, and custard cream.

[Brief explanation of drawings]

Figure 1 shows α-maltose content of 48, Ow/w%.
2 shows an X-ray diffraction pattern of a certain amorphous powder. 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 that the α-maltose content is 61.4 w/w.
% of the crystalline powder. FIG. 4 shows the XI8 diffraction pattern of a crystalline powder with an α-maltose content of 68.7% w/w. FIG. 5 shows an X-ray diffraction pattern of a crystalline powder with an α-maltose content of 74.2 w/w%. Figure 6 shows β-maltose hydrated ice crystal maltose HHH
) shows the X-ray diffraction pattern of the powder.

Claims (8)

[Claims] (1) A method for producing a food or drink, which comprises dissolving and containing crystalline α-maltose powder. (2) The method for producing a food or drink according to claim (1), wherein the crystalline α-maltose powder contains 55 w/w% or more of the optical isomer α-maltose. (3) Crystalline α-maltose powder is 85w per solid substance
A method for producing a food or drink according to claim 1 or claim 2, wherein the food is crystallized from high purity maltose containing maltose of /w% or more. (4) The crystalline α-maltose powder is crystallized by coexisting seed crystals in high-concentration syrup containing high-purity maltose with a water content of less than 10 w/w%. The method for producing a food or drink according to item (1), item (2) or item (3). (5) Claims (1), (2), and (2) characterized in that the food and drink has a moisture content of 10 w/w% or more.
The method for producing a food or drink according to item 3) or item (4). (6) Claims (1) and (2) characterized in that the food or drink contains an oil-soluble substance.
The method for producing a food or drink according to item 1, item 3, item 4, or item 5. (7) Claims (1), (2), (3), and (4), characterized in that the food or drink contains gelatinized starch. Or the method for producing a food or drink according to item (5). (8) Clause (1) characterized in that the food and drink is alcoholic beverages.
Paragraph, Paragraph (2), Paragraph (3), Paragraph (4) or Paragraph (5)
Method for producing the food and drink described in Section 1.