JPS62126939A - Dehydrated food and production thereof - Google Patents

Abstract

PURPOSE:To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline alpha-maltose to a food, its raw material or intermediate and converting the maltose to hydrated crystal of beta-maltose. CONSTITUTION:An aqueous solution of high-purity maltose having a purity of >=85W/W% based on solid component and obtained by treating a gelatinized or liquefied starch with beta-amylase is conentrated under reduced pressure to obtain a highly concentrated syrup having a water-content of <=10W/W%. Seed crystals of crystalline alpha-maltose are added to the syrup at an amount of 0.001-100W/W% and the syrup is kneaded under heating at 50-130 deg.C to obtain crystalline alpha-maltose containing >=55W/W% alpha-maltose optical isomer. The crystalline alpha-maltose is added and uniformly mixed to a hydrated material having high water content such as food, food raw material or intermediate to an extent to give a water-content of <=20W/W% and left standing at 10-50 deg.C for 1-10days to convert the alpha-maltose to hydrated crystal of beta-maltose.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a dehydrated food and a method for producing the same.

More specifically, food, its raw materials or processing intermediates,
Dehydrated foods containing crystalline α-maltose and converting it into β-maltose hydrated crystals, and foods, raw materials or processing intermediates containing crystalline α-maltose and β-
The present invention relates to a method for producing a dehydrated food, which is characterized by converting the food into maltose hydrate crystals.

(Prior art) Generally, dried foods such as seasoned seaweed, okaki, okoshi, and kutsuki are sealed in moisture-proof containers such as cans, bottles, and aluminum/polyethylene laminate containers. Dehydrating agents such as gel and calcium oxide are used to remove water from the atmosphere and reduce the relative humidity to maintain quality.

However, there is a risk that these dehydrating agents may be accidentally taken into the mouth or come into contact with the skin or mucous membranes, so there is a desire to develop safer dehydrating agents.

On the other hand, the water content in food has a great effect not only on the physical properties of the food but also on its shelf life. In general, water-containing foods are susceptible to microbial contamination, and are also susceptible to deterioration such as hydrolysis, rancidity, and browning.

Normally, in order to extend the storage period of water-containing foods, methods of reducing the moisture content in foods include, for example, sugar pickling as seen in buntanzuke, salt pickling as seen in pickled pickles, etc.
Various dehydration methods are used, such as drying as seen in powdered miso and powdered fruit juice.

However, sugar is too sweet to suit modern tastes, is a major inducer of tooth decay, and has other disadvantages such as increasing blood cholesterol when ingested in large amounts. It has also been pointed out that excessive intake of salt is a major cause of adult diseases such as high blood pressure and cancer, and people are advised to reduce their intake as much as possible.

Furthermore, with drying methods, the volatilization of aroma during the process is unavoidable, and currently only foods with poor flavor can be obtained.

(Problems to be Solved by the Invention) The present inventors focused on maltose with the aim of solving the drawbacks of conventional dehydration methods such as drying methods.
We conducted intensive research on its use as a dehydrating agent.

As a result, they discovered that crystalline α-maltose acts as a strong dehydrating agent by incorporating crystalline α-maltose into a water-containing substance such as a water-containing food and converting it into β-maltose water-containing crystals. The present invention was completed by confirming that high-quality dehydrated foods can be easily produced.

The present invention focuses on crystalline α-maltose, which has not received any attention as a dehydrating agent in the past.
- The present invention provides a method for dehydrating hydrated materials by containing maltose as a dehydrating agent.

The method of dehydrating water-containing materials according to the present invention is preferable as a method for dehydrating materials that contain water, especially those that contain free water that is different from bound water such as crystallized water, such as dry foods. It can be advantageously applied when reducing the moisture contained in the atmosphere inside a sealed moisture-proof container, and further when reducing the moisture content of various hydrated materials such as raw materials or processing intermediates.

When these hydrated substances contain crystalline α-maltose, the crystalline α-maltose strongly takes up about 5% of its weight of water from the hydrated substances as crystal water of β-maltose hydrated crystals. It has been found to substantially reduce and dehydrate water.

When it falls, crystalline α filled in a moisture-permeable pouch made of paper or other material is placed inside a moisture-proof container filled with dried food such as seasoned seaweed or kutsky.
- It has been found that by allowing maltose to coexist, the relative humidity inside the container can be extremely reduced, and dry foods can be maintained at high quality and stably for a long period of time.

At this time, crystalline α-maltose traps water and becomes β-maltose.
Even during and after being converted into maltose hydrated crystals, it does not become sticky or runny, so there is no need to worry about contaminating dry foods or moisture-proof containers.

Moreover, maltose itself is a non-toxic, harmless natural sweetener and poses no danger.

In addition, for example, in the case of high moisture foods such as liquids and pastes such as brandy, fresh cream, and mayonnaise,
By incorporating crystalline α-maltose and converting it into hydrated β-maltose crystals, it is extremely easy to produce high-quality dehydrated foods with substantially reduced moisture content, such as foods in the form of muskits and powders. I can do something.

This method does not require harsh conditions such as heating and drying, so it can easily convert liquid or pasty high-moisture foods into dehydrated foods with good flavor and reduced moisture content without deteriorating their quality. have.

In addition, at this time, crystalline α-maltose is added in an amount equal to or more than the amount of water contained in the food raw materials, etc., so that the crystalline α-maltose is partially converted to β-maltose hydrated crystals, in other words, When a dehydrated food containing crystalline α-maltose as well as β-maltose hydrated crystals is obtained and sealed in a moisture-proof container, moisture in the atmosphere inside the container is absorbed by the crystalline α-maltose into β-maltose hydrated crystals. Capturing and dehydrating crystal water and extremely reducing its relative humidity,
It has been found that the interior of the container can be maintained in a highly dry state.

As a result, the dehydrated food obtained by the method of the present invention not only prevents microbial contamination, but also prevents deterioration such as hydrolysis, rancidity, and browning, and can stably maintain a high-quality product with good flavor over a long period of time. It has been found.

As mentioned above, the dehydrating agent using crystalline α-maltose of the present invention is edible and can be metabolized to provide nutrition, unlike conventionally known dehydrating agents such as silica gel and calcium oxide. In addition to being a carbohydrate dehydrating agent, it can also be advantageously used as a stabilizer for unknown effective acids contained in health foods, for example.

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

First, we conducted a detailed study on maltose, the raw material for producing all crystalline α-maltose powders, and found that high-purity maltose with a solid content of 85 w/w% or more is suitable.

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

Methods for preparing high-purity maltose from starch include, for example, Japanese Patent Publication No. 11437/1983, Japanese Patent Publication No. 56-1
7078, etc., the gelatinized or liquefied starch is subjected to the full action of β-amylase, and the resulting solid product is produced.p85
High purity maltose with a W/W% or higher purity can be used. Even if it is commercially available β-maltose hydrated crystals, -
! However, it may also be prepared by saccharifying starch according to a conventional method.

Methods for preparing high-purity maltose from starch include, for example, Japanese Patent Publication No. 11437/1983, Japanese Patent Publication No. 56-1
For gelatinized or liquefied starch disclosed in Publication No. 7078 etc.! - A method for collecting high-purity I maltose gold by allowing amylase to act on gold and separating the produced maltose from polymer dextrin; There is a method of collecting high purity maltose by allowing starch debranching enzymes such as in-amylase and glulanase and β-amylase to act on gelatinized or liquefied starch.

Furthermore, contaminant sugars such as maltotriose contained in high-purity maltose obtained by these methods are disclosed in Japanese Patent Publication No. 56-28153, Japanese Patent Publication No. 57-3356, Japanese Patent Publication No. 56-28154, etc. All of the disclosed enzymes are activated to produce maltose, or furthermore,
For example, it is convenient to further increase the purity of rainbow maltose by removing contaminant sugars from the column fractionation method using salt-type strongly acidic cation exchange resin gold, as disclosed in JP-A No. 58-23799. be. Yes, this fractionation method works regardless of whether it is a fixed bed method, a moving bed method, or a pseudo moving bed method.

In order to produce crystalline α-maltose powder from the high purity maltose obtained by this process, the moisture content of these high purity maltose is desirably less than 10W/W%. is 2, OW/W% or more9
．． It may be produced by using a high 7 Jk degree sill with less than 5 W/W % and crystallizing α-maltose while maintaining the temperature in the range of 50° C. to 130° C. in the coexistence of all seed crystals of this sill.

Crystalline α-maltose has a moisture content of 10 w/w% or more,
Substantially no crystallization, especially at moisture content of 12 w/w% or more 25
It has been found that at less than W/W%, not only the crystalline α-maltose in the seed crystals is more likely to dissolve and disappear, but also the β-maltose-containing ice crystals are more likely 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.

tri, the temperature during crystallization is 50°C to 130°C
The temperature range is preferably from 0 to 120°C. It has been found that at temperatures below 50° C., the crystallization of crystalline α-maltose is extremely slow, making it unsuitable for industrial implementation.

However, at temperatures above 130°C, crystallization is not only slow, but also the coloration during crystallization is significant, making it unsuitable as a method for producing crystalline α-maltose powder.

Therefore, in order to crystallize crystalline α-maltose, high-concentration maltose with a moisture content of less than Low/w% of high-purity maltose is crystallized while maintaining the temperature in the range of 50°C to 130°C in the coexistence of seed crystals. That is essential. At this time, the method of converting high-purity maltose into a high-concentration syrup with a moisture content of less than 10W/W% is, for example, when the maltose content is υ85w compared to solid matter.
/w% or more of commercially available β-maltose hydrated ice crystals may be heated and dissolved in a small amount of water to form a high-concentration syrup with a water content of less than 10W/W%. High-purity maltose aqueous solutions with an average content of 85 w/w% or more can be concentrated under reduced pressure to produce high-concentration syrup with a water content of less than 10 w/w%, and furthermore, the water content of these high-purity maltose can be reduced to 35 w/w or more with a water content of LOW/W% or more. F moisture 10 w/v for all aqueous solution spray drying methods etc.
It may be a high concentration crap droplet of less than %.

However, to form crystalline α-maltose gold crystals in the coexistence of seed crystals, it is usually 0.5% for high-concentration solid matter of high-purity maltose. (10) 1w/w or more 1(
10) A method that can be used if crystalline α-maltose can be crystallized by coexisting all seed crystals of crystalline α-maltose of less than w/y%, preferably 0.1 w/w% or more and less than 20 w/w%. For example, the water content of high-purity maltose
Seed crystals are completely kneaded in a high concentration silt containing less than Q w/w% to crystallize, or the water of high purity maltose is 10W/w.
Mixing seed crystals with W% or more and less than 20W/W%,
While these seed crystals do not dissolve or disappear, they can be crystallized using a spray drying method or the like to form high-concentration crap droplets with a moisture content of less than IQw/w%, or furthermore, the moisture content of high-purity maltose can be reduced to IQw/w%.
A method can be selected as appropriate, such as spray-drying the sillage with a w% or more and less than 35 w/w fy to form crap droplets with a water content of less than 10 w/w fy, and contacting the droplets with seed crystals for crystallization.

In addition to the above method, it is also advantageous to completely promote crystallization under pressure. In particular, it is convenient to apply a pressure of about 5 Kq/ca 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.

It has been found that it is also possible to advantageously promote the crystallization while drying MASKISO H-1 during crystallization. Drying methods include normal pressure, reduced pressure, or increased pressure;
A stationary state, a flowing state, etc. can be selected as appropriate.

These methods for completely promoting crystallization of crystalline α-maltose are carried out when the optical isomer α-maltose content of the present invention is 55 W/
The time required to reach W% or more can be shortened to 6~215%, 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. This method is advantageous as a method for producing high-quality crystalline α-maltose powder in large quantities.

1.These methods? A method that combines two or more types, for example, the water content of high purity maltose IQ w/w% vermilion, A high concentration silane is processed into the above method, and the optical isomer α-maltose content is 48 W/W. % gold, then molded into various shapes such as powder, strand, block, etc., and further crystallized and aged while maintaining the temperature range of 50°C to 130°C to reduce the optical isomer α-maltose content. is 55w 7w% or more crystallinity α
- A process for the production of whole maltose powder can also be carried out with great advantage.

The ripening conditions are usually 50℃ to 1 (10℃).
1 (10) for approximately 0.1 to 24 hours in the temperature range of °C.
Approximately 0.5 to 18 hours is preferable in the temperature range of 130 degrees Celsius, but if the harsh conditions are kept at higher temperatures and for a longer period of time, the degree of coloration of the obtained crystalline α-maltose powder will increase and the commercial value will be impaired. It turned out that

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

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

In the case of the extrusion granulation method, for example, 50% of high-concentration silambu with a moisture content of high-purity maltose IQ w/w% is less than 50%.
While maintaining the temperature in the range of 130°C to 130°C, seed crystals of crystalline α-maltose are mixed and auxiliary to form the optical isomer α.
-Maskit with a maltose content of more than 48 w/w% is extruded into a granulator, and the resulting granular massit or granular powder is crystallized without drying while maintaining the temperature in the temperature range of 50°C to 130°C. Ripening table, optical isomer α
-Crystalline α- with a maltose content of 55 w/w % or more
Collect maltose powder.

In addition, high-concentration silver with a moisture content of less than IQ w/w% of high-purity maltose is applied to an extrusion granulator without the total coexistence of seed crystals. F crystalline α in syrup droplets
- Contact with maltose seed crystals at 50°C to 130°C
While maintaining the temperature range, crystallization and ripening without drying,
It is also possible to collect crystalline α-maltose powder having an optical isomer α-maltose content of 55 w/w% or more.

In the case of the block crushing method, for example, high-purity maltose is placed in a high-concentration wrap fully auxiliary crystal mill with a moisture content of less than IQw/w%, and crystalline α-maltose is added to it while maintaining a temperature range of 50°C to 130°C. Mix the seed crystals and auxiliary crystals to obtain a mass kit in which the content of the optical isomer α-maltose exceeds 43 w/w% gold, and place this in, for example, an aluminum vat and heat in a temperature range of 50°C to 130°C. The resulting block is pulverized using a cutting machine, hammer mill, etc., dried, and sieved to obtain all crystalline α-maltose powder with an optical isomer α-maltose content of 55 w/w% or more. Collect.

In the case of the spray drying method, for example, the water content of high-purity maldose is mixed with seed crystals of crystalline α-maltose, Spray-dry using a high-pressure nozzle method or rotating disk method as quickly as possible to prevent the crystals from dissolving or disappearing, and remove 1 moisture.
A droplet of less than 0 w/w %, and this droplet t 5
It is crystallized and aged without drying while maintaining the temperature range from 0℃ to 130℃, and the optical isomer α-maltose content is 55W.
/W% or more of crystalline α-maltose powder is collected.

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 directed to seed crystals of crystalline α-maltose that have been fluidized in advance. This is then spray-dried to form highly concentrated sill droplets with a water content of less than 10 W/W%, and crystallized and ripened while drying while maintaining the temperature range from 50°C to 130°C to obtain the optical isomer α-maltome. All crystalline α-maltose powder having a content of 55 w/w% or more is collected.

However, it is also advantageous to completely continuously produce crystalline α-maltose by completely continuously supplying a portion of the crystalline α-maltose obtained in the above-described manner to seed crystals.

The crystalline α-maltose powder of the present invention produced in this manner and having an optical isomer α-maltose content of 55 w/w% or more is an elegant white powder with low sweetness, and its water content is low, usually 3%. w/w%% preferably less than 2W
/W%, the powder is substantially fluid, although its fluidity varies somewhat depending on the shape, size, and content of the optical isomer α-maltose of the powder particles.

In addition, the melting point of β-maltose hydrated crystals is 121~
125℃ is much higher than 130℃, and in the case of crystalline α-maltose powder containing optical isomer α-maltose of (10) w/w% or more, it is about 140℃.
Even with the above, there is no concern about sticking or caking, and the powder is a crystalline powder with sufficient fluidity.

The crystalline α-maltose powder obtained in this way is
For example, when this is added to a water-containing substance such as food, medicine, cosmetics, or industrial chemicals, the total amount of water contained in the substance becomes β-
It was found that it captures and fixes maltose as crystal water in hydrated crystals, and acts as a strong dehydrating agent for hydrated substances.

Unlike the conventional commercially available β-maltose hydrate crystals (Hayashibara Co., Ltd., registered trademark Sunmalt), crystalline α-maltose can be used not only in water but also in organic acid aqueous solutions, salt aqueous solutions, protein aqueous solutions, emulsions, and alcohol. It has been found that it can be rapidly dissolved in various aqueous solutions such as aqueous solutions at high concentrations. This property is advantageous when using crystalline α-maltose as a dehydrating agent to reduce water content from various hydrated substances and to manufacture various dehydrated products.

The dehydrating agent of the present invention can be advantageously applied to cases where the atmosphere inside a moisture-proof container is completely moisture-proof, when drying, and in cases where moisture-containing substances are easily deteriorated or difficult to dry during processes such as heating drying and vacuum drying. High-quality maskite-like material from water-containing substances, etc.
There are cases where all dehydrated products such as powdered products are manufactured.

In particular, it can be advantageously used to dehydrate various hydrated materials such as organs, tissues, cells, ground products, extracts, components, or preparations thereof derived from animals, plants, and microorganisms.

For example, in the case of food products, their raw materials, or processed intermediates, agricultural products such as natural foods, juices, soy milk, sesame paste, nut paste, raw bean paste, gelatinized starch paste, wheat flour dough, sea urchin paste, oyster extract, and iwan paste. Marine products such as raw eggs, bran, milk, whey, fresh cream, yogurt, putter, livestock products such as cheese, maple syrup, honey, miso, soy sauce, mayonnaise, dore, /ng, etc.
Blackberry extract, meat extract, kelp extract, chicken extract, beef extract, vegetable extract, yeast extract, licorice extract, stevia extract, enzyme-treated products of these, water-containing seasonings such as seasoning liquid for pickles, sake, wine, brandy,
Alcoholic beverages such as whisky, medicinal liquor, recreational beverages such as green tea, black tea, coffee, etc., 7 ka, wasabi, garlic, Kara/
, Sun7-Jtsu, Nnnnamon, sage, laurel, pepper, hydrated spices extracted from citrus, madder, japonica, ukou, paprika, rare beet,
Dehydrated foods that are stable and have good quality can be easily produced from liquid or pasty materials such as water-containing colorants extracted from safflower, gardenia, saffron, aspergillus, and aspergillus.

Especially when unstable active ingredients, active substances are involved, for example thiamine, riboflavin, ascorbic acid,
Liquids containing vitamins such as cod liver oil, carotenoids, ergosterol, and tocopherol; liquids containing enzymes such as lipase, elastase, urokinase, grotease, β-amylase, isoamylase, and glucanase; extracts such as medicinal ginseng extract, stupa extract, and chlorella extract;
Stable, high-quality dehydrated health foods can be easily produced from liquid or pasty materials such as pastes of live bacteria such as lactic acid bacteria and yeast without losing their active ingredients and activities.

In fact, dry products can be advantageously used to heat enzymes, as catalysts for processing foods, medicines, industrial raw materials, etc., as therapeutic agents, digestive agents, and even as enzyme detergents.

As a method for incorporating crystalline α-maltose into a hydrous material, known methods such as mixing, kneading, dissolving, permeating, scattering, coating, spraying, and injecting may be used as appropriate until the desired dehydrated product is completed. selected.

The total content of crystalline α-maltose in a hydrated product varies depending on the amount of water contained in the hydrated product and the properties of the desired dehydrated product, but it is usually 0.5% per part by weight of water content. (11-6.ooM parts, preferably 0.1-1
(10) Parts by weight. At this time, in order to further improve the quality of the resulting dehydrated product, such as food, it is also advantageous to use appropriate flavoring agents, coloring agents, flavoring agents, stabilizers, fillers, etc. in combination.

In particular, regarding stabilizers, since the present invention uses a strong dehydration method using crystalline α-maltose, there is no need to limit the stabilizers to low-molecular compounds such as antioxidants, and it is not necessary to limit the stabilizers to low-molecular compounds such as antioxidants. High molecular compounds, such as soluble starch, dextrin, cyclodextrin, flurane, erunnan, texturan, xanthan gum, gum arabic, locust bean gum, guar gum, tragacanthochum, tamarind gum, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxyethyl star thousand, pectin Substances such as agar, agar, gelatin, albumin/casein may also be advantageously used as stabilizers.

When using these water-soluble polymer compounds, for example,
By uniformly dissolving a water-soluble polymer compound in a liquid or pasty water-containing material in advance, and then uniformly containing crystalline α-maltose therein by mixing or kneading, fine β- A dehydrated article in which maltose hydrate crystals are precipitated is obtained. This product contains aroma components and active ingredients derived from water-containing substances that are either coated with a film of a water-soluble polymer compound, or encapsulated together with fine β-maltose water-containing crystals in microcapsules surrounded by the film. Ori,
In addition, when cyclodextrin is used, it forms clathrate compounds and prevents volatilization and quality deterioration, so it is extremely excellent in stably retaining aroma components and active ingredients derived from water-containing substances.

Various methods can be employed to produce the dehydrated article of the present invention, particularly the powdered convex metal. For example, crystalline α-maltose is added to relatively high moisture content such as foods, their raw materials, or processing intermediates. After uniformly containing moisture to a level of approximately 20 W/W% or less, it is placed in a vat, etc.
Let stand at about 10-50'C, e.g. room temperature, for 10 days, and β
- It may be converted into maltose hydrate crystals, solidified into, for example, a block shape, and then manufactured by cutting, pulverizing, or other methods. If necessary, a drying process, a classification process, etc. can be added after the powdering process such as cutting and pulverization.

Further, a powder product can also be directly produced by a spraying method or the like. For example, while fluidizing crystalline α-maltose powder, is there a liquid or paste-like water content added to it? A prescribed amount of # is sprayed and brought into contact to granulate it, and the next iteration is approximately 30~6o
It is aged at 0C for about 1 to 24B5 to convert it into hydrated β-maltose crystals, or crystalline α-maltose f
K: A powder product that can be mixed, kneaded, etc. with a liquid or pasty water-containing material and then sprayed immediately or after the conversion into β-maltose water-containing crystals is started, is similarly aged,
The method of producing a powder product by converting β-maltose into hydrated ice crystals is suitable as a mass production method.

In this spraying method, crystalline α-maltose is
For maltose, 0. (11~10w/w%
It is also possible to advantageously shorten the ripening period by allowing a certain amount of β-maltose hydrated ice crystal seed crystals to coexist.

The powdered dehydrated product obtained in this way can be used as it is or, if necessary, in combination with fillers, excipients, binders, stabilizers, etc., and can be further processed into granules, tablets, capsules, etc.
It can also be freely molded into any suitable shape such as a rod, plate, or cube.

In addition, foods such as peanuts, almonds, hard candy, and molded products such as condyle and uncoated tablets are used as a core, and an aqueous solution of about 70 to 95 w/w of crystalline α-maltose, preferably a water-soluble It is also advantageous to produce a sugar coating by coating an aqueous solution containing an appropriate amount of a binder such as a polymer, and then converting and crystallizing β-maltose into hydrated ice crystals.

In addition, when crystalline α-maltose is added to a high moisture content by mixing, kneading, etc., when crystalline α-maltose converts into β-maltose hydrated ice crystals and dehydrates, β
- As the maltose-containing ice crystals transform, they expand in volume. When the expansion is significant, it reaches about 1.5 to 4.0 times. In this way, those that expand and solidify have lower hardness and are easier to powder than those that expand less.
It has the characteristics of less wear and tear on cutting machines, crushers, etc., and significant savings in power consumption.

Further, by utilizing this expansion phenomenon, dehydrated articles of various shapes can be manufactured. For example, a high moisture content containing crystalline α-maltose is placed in plastic containers of various shapes such as flowers, birds, fish, dolls, etc., and then kept for about 5 to 90 hours.
By leaving it at room temperature, expanding and solidifying it, dehydrated articles of various shapes can be obtained. If necessary, a volatile solvent such as alcohol,
It is also possible to contain a blowing agent that generates carbon dioxide gas or the like together with crystalline α-maltose and heat it slightly.

The dehydrated articles of various shapes thus obtained can be enjoyed in their shapes. For example, it can be advantageously used for foods such as sweets and luxury foods.

Additionally, starch generally requires a large amount of water for its swelling and gelatinization. Therefore, gelatinized starch is extremely susceptible to microbial contamination. Crystalline α-maltose can also be advantageously used as a dehydrating agent for such gelatinized starch.

For example, in gelatinized starch such as Gyuhi, by containing crystalline α-maltose and converting it into β-maltose hydrated ice crystals, the water content is substantially reduced and microbial contamination can be prevented.

In addition, crystalline α-maltose easily and uniformly mixes with gelatinized starch and acts as an anti-aging agent, so it can significantly extend the product life of various processed foods containing gelatinized starch. I can do it.

For example, crystalline α-maltose is
Unlike the maltose 7lap powder disclosed in Japanese Patent No. 48198, it shows a high affinity for alcohol. Because of this property, it can also be advantageously used as a dehydrating agent for water contained in alcohols or alcohol-soluble substances such as methanol, ethanol, butanol, propylene glycol, glycerin, and polyethylene glycol. For example, alcoholic beverages such as sake, shochu, wine, brandy, whiskey, and vodka are dehydrated with crystalline α-maltose, and β-maltose-containing ice crystals are produced in the form of muscuit or powder that retains its active ingredients, aroma, etc. dehydrated alcoholic beverages can be advantageously produced.

The powdered alcoholic beverages produced in this way can be used in confectionery, premixes, etc., and can also be reconstituted with water and made drinkable.

In this case, crystalline α-maltose can exhibit effects not only as a dehydrating agent and a stabilizer, but also as an elegant sweetness, body, and appropriate viscosity imparting agent.

Furthermore, although crystalline α-maltose is a hydrophilic carbohydrate, it exhibits surprisingly large lipophilic properties. Due to this property, crystalline α-maltose can be advantageously used as a dehydrating agent for water contained in oil-soluble substances.

Oil-soluble substances, such as soybean oil, rapeseed oil, spicy oil, sesame oil, safflower oil, palm oil, cacao/kutter, beef tallow, liver fat, chicken oil, fish oil, hydrogenated oil, citrus essential oil, flower essential oil , oil-soluble spices such as spice oil, peppermint oil, spearmint oil, kola nut extract, coffee extract, oil-soluble coloring agents such as beta-carotene, paprika pigment, annatto pigment, chlorophyll, cod liver oil, vitamin A, vitamin B2 butyric acid. ester, vitamin E1
Advantageous as a dehydrating agent that powerfully captures trace amounts of water contained in oil-soluble vitamins such as vitamin K and vitamin D, and highly unsaturated fatty acids such as linoleic acid, lylunic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. By using it.

The oil-soluble substances dehydrated by crystalline α-maltose are
It is of high quality and is resistant to quality deterioration such as hydrolysis and deterioration.

In addition, crystalline α-maltose is impregnated with oil-soluble substances, etc.
It is also advantageous to mix and produce whole foods such as powdered oils and fats, spices, fragrances, colorants, vitamins, etc.

In this case, crystalline α-maltose acts not only as a dehydrating agent but also as a stabilizer, holding agent, excipient, carrier, and the like.

However, crystalline α-maltose is also advantageously used in foods containing oil-soluble substances that dislike moisture, such as chocolate and sand cream. In this case, it is used not only as a dehydrating agent but also because it has good processing suitability, melting in the mouth, flavor, etc. Furthermore, the obtained product has the characteristic of stably maintaining its high quality over a long period of time.

As described above, the present invention was achieved through the discovery that crystalline α-maltose strongly dehydrates various water-containing substances. By doing so, it is possible to advantageously produce a high-quality food product with reduced moisture content from a water-containing material such as a liquid or paste without deteriorating or volatilizing its flavor, aroma, and active ingredients.

In addition, crystalline α-maltose is not only suitable for the special cases mentioned above, but is also a natural sweetener that maltose originally has, and there are no concerns about inducing cavities or increasing blood cholesterol. Since it also has properties such as imparting color, shine, viscosity, and water retention, it can be advantageously used in the production of a wide range of foods.

Next, we will discuss other usage examples.

Crystalline α-maltose can be used as a seasoning with a strong dehydrating effect.

If necessary, for example, powdered candy, glucose, high fructose sugar, sugar, honey, maple sugar, sorbitol, maltitol, dihydrochalcone, steviocyto, α-cricosylstepioside, Lakankase Ajimono, glycyrrhizin, soumatin, L - May be mixed 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. can.

In addition, crystalline α-maltose has the elegant sweetness inherent to maltose, blends well with various substances having other tastes such as sour, salty, astringent, umami, and bitter, and has acid resistance and
Because it has high heat resistance, it can be used not only as a dehydrating agent for general foods, but also for sweetening and improving flavor.

For example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hishio, furikake, mayonnaise, dressing, vinegar, sambai vinegar, powdered sushi vinegar, Chinese base, tempura soup, mentsuyu, sauce, ketchup, yakiniku sauce, curry roux, stew. It can be used freely as a variety of seasonings, such as seasonings, soup bases, dashi bases, compound seasonings, mirin, new mirin, table sugar, and coffee yuga.

Manen, for example, rice crackers, arare, okoshi, gyuhi, rice cakes, manju, uiro, bean paste, various Japanese sweets such as hitsuki, mizuyoki, nishikidama, jelly, castella, candy, bread, biscuits, crackers, Western confectionery such as kutsky, pie, pudding, putter cream, custard cream, cream puff, Watsuful, sponge cake, donuts, chocolate, chewing gum, caramel, nougat, candy, ice cream, frozen desserts such as sherbet, fruit pickled in syrup, honey, etc. syrups, flower paste, peanut paste, fruit etc.”a)
pastes such as jam, marmalade, jironbu pickles, sugar fruits and other fruits, processed vegetable foods, pickles such as fukujinzuke, beknorazuke, senmaizuke, rakkyozuke, t-kuanzuke base, Chinese cabbage pickles Pickles such as soy sauce, meat products such as ham and sausage, fish ham, fish sausage, fish products such as kamapo, chikuwa, and tempura, sea urchin, salted squid, sour kelp, sakisurume, blowfish mirin Various delicacies such as dried seaweed, seaweed, wild vegetables, dried mustard, small fish, fish made from shellfish, vegetable foods such as boiled beans, potato salad, kelp rolls, dairy products, fish, meat, fruits, and vegetables. Alcoholic beverages such as bottled and canned goods, synthetic alcoholic beverages, senjoshu, fruit alcoholic beverages, and Western alcoholic beverages;
As a dehydrating agent for various foods such as coffee, cocoa, juice, carbonated drinks, lactic acid drinks, lactic acid bacteria drinks, and other soft drinks, pudding minx, real cake mix, instant juice, instant coffee, instant shiruko, instant soup, and other instant beverages. Furthermore, it can be freely used as a sweetener taste improver.

It can also be used for the purpose of dehydrating livestock, poultry, and other domesticated animals such as bees, silkworms, and fish to improve their palatability. Other products include cigarettes, line brushes, lipsticks, lip balms, oral medicines, pastilles, cod liver oil drops, mouth fresheners, mouthwash tablets, gargles, etc., in various solid, paste, and liquid forms for recreational foods, cosmetics, and pharmaceuticals. It can be freely used as a dehydrating agent, as well as as a sweetener, taste improver, flavoring agent, etc.

The present invention will be explained in detail below using all experiments.

Experiment 1. Comparison of raw material maltose The raw maltose used was all of the various starch sugar products manufactured by Yurinbara Co., Ltd. shown in Table 1.

In the case of a plain product such as the product name Marustar 0 or HM-75, it is directly placed in an evaporator and boiled under reduced pressure to a moisture content of 4.5 w/w%.

Product name: Sunmalt, Maltose H, Maltose HH,
In the case of powder products such as β-maltose hydrated crystals such as maltose HHH, dissolve them by heating in a small amount of water, then put them in an evaporator and boil them under reduced pressure to reach a moisture content of 4.5 w/w%.

The thus obtained high-concentration silver auxiliary crystal with a water content of approximately 4.5 w/w% is transferred to a high-concentration silver auxiliary crystal, and approximately 50 w/v of high-purity I-maltose hydrated crystals (maltose HHH) are added to this in advance.
% crystalline α-maltose collected from hot methanol solution? , 2W/W% was added as a seed crystal, stirred at 120°C for 20 minutes, then taken out into an aluminum vat, and heated at 90°C.
Prepare blocks 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. Chem.
Soc.

Vol, 78.2514-2518 (1956)
An X-ray diffraction device (manufactured by Rigaku Denki Co., Ltd., trade name: Geigerflex RAD-n) was used according to the method described in
B, conduct powder X-ray diffraction using Cu Kα rays to check for the presence or absence of crystals. The results are shown in Table 1. The entire X-ray diffraction pattern is shown in Figures 1-5. Figure 1 shows the amorphous powder with an α-maltose content of 48 W/W%, and Figure 2 shows the third example of the crystalline powder with an α-maltose content of 55.6 w/w%.
The figure shows a crystalline powder with an α-maltose content of 61.4 w/w%, and Figure 4 shows an α-maltose content of 68.7 w/w.
Figure 5 shows the α-maltose content of the crystalline powder, which is 7%.
An X-ray diffraction pattern of a crystalline powder with a concentration of 4.2 W/W% is used. In addition, in a control experiment, X-ray diffraction was performed on an amorphous powder obtained by heating and dissolving β-maltose hydrated ice crystal maltose (HHH) in gold water and drying it under reduced pressure to form a powder, and the same X-ray diffraction pattern as in Figure 1 was obtained. was obtained, and the X-ray diffraction of the raw material β-maltose hydrated ice crystal maltose (HHH) powder showed that the 6th
The X-ray diffraction pattern shown in the figure was obtained.

As is clear from the results in Table 1, those in which precipitation of new crystals was observed in X-ray diffraction showed a content of the optical isomer α-maltose of 55 W/W1 or more, and the raw material maltose was Maltose content is υ85 w
/w 1 or more was found to be necessary.

Experiment 2. Comparison of lipophilicity 2-1 Comparison of oil retention ability Samples prepared by the method of Experiment 1, sugar (test cup 9), lactose (test Al0)'r particle size of approximately 45
Compare the oil-holding power of ~150μ powder.

The oil holding power was measured in accordance with the method disclosed in JP-A No. 59-31650, in which 102 rapeseed oils were weighed into a beaker and powdered saccharide gold was added while stirring.

This mixture has fluidity when the amount of powdered sugar added is small, but as the amount increases, the mixture becomes more viscous and eventually becomes a lump. Furthermore, as the amount of gold added increases, the hardness increases, and eventually it no longer holds together and begins to unravel.

With this point as the end point, the following formula is used to calculate the oil and power balance.

The results are shown in Table 2.

2-2 Comparison experiment of emulsifying power The emulsifying power was compared using powders of various sugars prepared by the method of 2-1 and having a particle size of about 45 to 150 μm.

To measure emulsifying power, put 22 parts of soybean oil in a beaker and add 2 parts of various sugar powders to it. Add everything and mix by stirring with a glass rod.

Place the resulting mixture in a test tube with a stopper, and add 30 m of water to it.
1 was added, mixed by shaking gently several times by hand, and allowed to stand overnight at room temperature. Observe the aqueous phase of this with the naked eye and determine the ratio of its cloudiness.

In addition, when observing the emulsified aqueous phase 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, and the stronger the emulsifying power, the more oil droplets were observed. , the number of oil droplets was large.

The results are shown in Table 2.

Table 2 I regret it.

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

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

β-maltose hydrated ice crystal powder is heated and dissolved in a small amount of water.
Next, the mixture was placed in an evaporator and boiled under reduced pressure to prepare a slag with various moisture contents.To this, 2 W/W% of crystalline α-maltose seed crystals based on the sludge solids were added, and the mixture was stirred at 1 (10)°C for 5 minutes. Auxiliary crystals were added, 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 in particular, it has been found that a sillage of 2. OW/W % or more and less than 9.5 w/w % is suitable. The affected raw material maltose is β-maltose hydrated ice crystal product name Maltose H (maltose content 91%) manufactured by Hayashibara Co., Ltd.
．． 5 w/w %) e was used to investigate the effect on crystallization of crystalline α-maltose.

β-maltose hydrated ice 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 moisture to 4.5w/
w% of Shirabu was prepared, seed crystals of crystalline α-maltose were added to it at 2W/W% based on the solid matter of Shirabu, and 1 (
10) Auxiliary crystals were stirred at ℃ for 5 minutes, then taken out into an aluminum vat, and crystallized and aged for 16 hours at various temperatures from 20℃ to 140℃ to prepare block gold.
Next, measure the maltose content of gold.

Furthermore, the degree of coloration of these blocks was completely measured. The degree of coloring is
420 in 10crn cell in 3Qw/v% aqueous solution
Difference in absorbance between nm and 720 nm (A420-720
).

The results are shown in Table 4.

Table 4 As is clear from the results in Table 4, crystallized α-maltose is preferably crystallized at a temperature in the range of 50°C to 130°C, particularly preferably in the range of (10)°C to 120°C. It turned out to be. However, the degree of coloration of crystalline α-maltose varies depending on the crystallization temperature, and is 130℃? It was found that once the temperature was exceeded, it increased significantly. That is, 140℃
The degree of coloration of the crystallized crystal is about 14 to 20 times that at 1 (10) degrees Celsius or less, about 7 times that at 120 degrees Celsius, and 130 times as much as that at 120 degrees Celsius.
It was found that the coloring was approximately three times as high as that at ℃.

Experiment 5. Comparison of dehydration power of various sugars Anhydrous glucose, sugar, crystalline α-maltose prepared in Test A5 of Experiment 1, or its raw material β-maltose hydrated ice crystals were used to determine the particle size of approximately 1 (10) to 150μ. Powder products were taken into a plastic Petri dish with a diameter of 5α, 19 of each were placed in an atmosphere at 25°C with a relative humidity of 70°C, and the water content (4) of these saccharides was measured over time to dehydrate them. I compared all the strengths.

The results are shown in Table 5.

It is clear from the results in Table 5 that crystalline α-maltose acts as a strong dehydrating agent until it captures about 5% w/w of its weight of water.

When the X-ray diffraction patterns of each 1L sample were examined and compared over time, there was no change in anhydrous glucose, sugar, and β-maltose hydrated ice crystals. However, for crystalline α-maltose, it changes by trapping all the water, and β-maltose changes with about 5% water.
- It was found that the maltose-containing water ice crystals are converted and stabilized by reaching equilibrium moisture ratio.

Similarly, the same crystalline α-maltose was placed in an atmosphere at 25°C with a relative humidity of 92%, and its moisture content (5) was measured over time. Even after converting into maltose-containing ice crystals, water is taken in, and approximately 1
It was found that equilibrium was reached and stabilized at 8% moisture. In this case as well, the powder remained in powder form and no wetting or flowing phenomena were observed.

Because of this property, it has been found that crystalline α-maltose can be advantageously used as a dehydrating agent for foods, medicines, cosmetics, raw materials thereof, or processing intermediates.

Experiment 6. Use of various sugars in sandwich cream Sand cream was prepared using various sugars, and their dehydration effects were compared.

As various saccharides, the same ones used in Experiment 5 were used.

The preparation method is to take shortening 4259 in a mixer, add saccharide 5 (10) f to it, mix it, and then add soybean oil (white squeezed oil) 252 and cocoa butter 502 in advance.
Add all the melted liquid mixed with and whip it to make a sandwich cream.

Note that when β-maltose hydrated ice crystals were used as the saccharide, it could not be mixed and a sand cream could not be produced.

The resulting Tomo Sand Cream was adjusted to a total relative humidity of 92%.
It is left in a harsh atmosphere at 29℃, and its moisture (
%) All measurements were taken and the condition of the sand cream was completely observed.

The results are shown in Table 6.

Table 6 *The fat and oil have separated and become sticky.

) Rhishi* It is a stable and slightly hard sand cream with no separation of fats and oils.

As is clear from the results in Table 6, crystalline α-
Using maltose, the skin sandwich cream will not lose its shape,
It was found that the crystalline α-maltose used was converted into β-maltose hydrated ice crystals and stabilized by reaching equilibrium with the atmospheric conditions.

Based on this fact, the prepared sandwich cream can be stored in a moisture-proof container by sandwiching it between cookies, biscuits, etc., to capture all the moisture in the atmosphere and dehydrate it.
It has been found that not only can the relative humidity of the atmosphere be completely reduced, but also that the quality of the sandwich cream itself can be maintained stably for a long period of time without deteriorating its quality. Dissolve P in water (10) 0- and pour it into all the wet cloths in the wooden frame, making a total of 105
Steam at ℃ for 10 minutes to obtain gelatinized starch.

This was mixed with the next crystalline α-maltose prepared by the test shop 5 in Experiment 1, or its raw material β-maltose water-containing ice crystals 8 (10), using a 2t mixer. 10) P' was added and kneaded thoroughly to form the mixture, which was further lightly dried with warm air at 40°C for 2 hours to obtain a whole gyuhi.

When this product was left open in a room at 25°C, black mold colonies appeared after 12 days on the product that used all the hydrated β-maltose crystals, but on the product that used crystalline α-maltose. No microbial contamination was observed even after 20 days.

However, when I cut the product after 20 days and observed its entire cross section, I found that the surface layer of the product using crystalline α-maltose was slightly hardened and crystals had precipitated, but the inside was as it was just after manufacturing. It is also translucent and has a moderate luster and viscosity. Note that the surface layer crystals are crystalline α-
It was found that maltose was converted into β-maltose hydrated ice crystals.

On the other hand, in the case of using all the hydrated β-maltose crystals, the entire cross section was cloudy and lacked luster, perhaps because mold had grown on the surface.

As a result, it was found that crystalline α-maltose acts as a dehydrating agent for gelatinized starch, completely preventing microbial contamination, and further preventing aging of gelatinized starch.

This property can be advantageously used for various products containing gelatinized starch, such as gyuhi and flower paste.

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

Reference Example 1 Commercially available bacterial liquefied α-amylase was added to a suspension of 1 part by weight of potato starch and 10 parts by weight of water, 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.
5 liquefied liquid was obtained. This starch liquefied liquid was rapidly cooled to 55°C and Pseudomonas amyloderasa (pseudomonas
as amyloderamosa) AT CC
Isoamylase (EC
3,2,1゜68) 1 (10) units of starch and β-amylase derived from soybean (EC3,2,1,2) (Nagao Sangyo ■Ria, Product Meite 15 (10)) k< 50 units of maltose was added and saccharified for 40 hours while maintaining the pH at 5.0 to obtain high purity maltose g with a maltose content of 92.5 w/w% based on the solid matter. Salt purified.

After concentrating this maltose solution to a concentration of 75%, it was placed in a auxiliary crystal can, 1% powdered seed crystals of β-maltose monohydrate crystals were added, the temperature was heated to 40°C, and the temperature was gradually cooled with slow stirring for 2 days. 3 (10): Separate the honey using a basket centrifuge, spray the crystals with a small amount of water and wash to obtain a purity of 99. High purity β-maldose hydrated crystalline gold was obtained.

The high-purity maltose thus obtained was dissolved by heating in a small amount of water, then placed in an evaporator and boiled down under reduced pressure to form a syllabary with a water content of 5.5% W/W.

Next, the crystalline α-maltose obtained by the method of Experiment 1 and Test IG6 was added to this in an amount of 1 w/w% based on the solid matter of the silica, and the mixture was stirred at 1 (10)°C for 5 minutes, and then The mixture was 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 includes foods, medicines, cosmetics, raw materials thereof, and
The can be advantageously used not only as a dehydrating agent for water-containing products such as processing intermediates, but also as a white powder sweetener with an elegant sweetness.

Reference Example 2 Maltose-containing product prepared by the method of Reference Example 1? was concentrated under reduced pressure on a high-purity maltose aqueous solution containing 92.5 w/w % of solids to a moisture content of 20 W/W %, and then sprayed from a nozzle with a high-pressure pump in the upper part of a spray drying tower to a temperature of 1 (10) °C. While drying with hot air, the powder was dropped on a moving wire mesh conveyor at the bottom of the drying tower onto the crystalline α-maltose powder that had been fluidized in advance, and hot air at 70°C was sent from bottom to bottom of the conveyor. , the powder was gradually moved outside the drying tower, and the whole powder taken out after 10 minutes was packed into a maturing tower, and crystallized and aged for 4 hours while blowing hot air at 70°C to obtain the optical isomer α- Crystalline α-maltose powder having a maltose content of 66.2 W/W % was obtained in a yield of about 94% based on the high purity maltose of all raw materials.

Similar to the crystalline α-maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener.

Reference Example 3 Commercially available bacterial liquefied α-amylase was added to a turbid solution of 2 parts by weight of cornstarch and 10 parts by weight of water, heated to 90°C to gelatinize it, and then heated to 130°C to undergo a molten reaction. The starch liquid was liquefied with a DE of about 2, and the starch liquid was rapidly cooled to 55°C to form Pseudomonas amylodermosa.
s amyloderamosa) A TCC21
Isoamylase (EC3,
2゜1.68) was added with 120 units of starch and <30 units of soybean-derived β-amylase gold, and the pH was adjusted to 5.0.
The product was kept at
A high-purity maltose solution with a maltose content of 88.6% w/w was obtained, and then concentrated under reduced pressure to obtain a sill with a moisture content of 3.5% w/w.

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 thereto at a rate of 2.5 ml per solid substance.
% w/w, stirred at 120°C for 10 minutes, then taken out into an aluminum vat, crystallized and aged at 70°C for 18 hours, and then crushed and dried in the same manner as in Reference Example 1 to obtain optical isomers. Crystalline α-maltose powder with an α-maltose content of 63.9 w/w%, with a yield of about 94% based on the raw material high purity maltose.

Similar to the crystalline α-maltose powder obtained by the method of Reference Example 1, this product can be used not only as a dehydrating agent for various hydrated substances, but also as a dehydrating agent for various hydrated substances.
It can also be advantageously used as a sweetener.

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 total 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-1022E, Na type) was used, and the inner diameter was 5.
．． A 4 crn jacketed stainless steel cracked column was filled in the form of an aqueous suspension. At this time, the resin was packed into four columns each having a length of 5 m, and all four columns were connected so that the liquid flowed in series, making the total length of the resin layer 20 m.

While maintaining the total internal temperature of the column at 55°C, add raw sugar solution at 5 v/v% to the resin, and add 55°C warm water to this by SV.
o, fractionated by flowing at a flow rate of 13, the maltose-rich fraction was collected, and the maltose content solid bib, 994.4w/
High purity maltose melt available.

The above-mentioned fractionation process was performed 220 times, and the gold was collected in a high-purity maltose bath and concentrated under reduced pressure to remove water. The crystalline α-maltose obtained by the method of Reference Example 2 was made into a sill with Qw/w% and transferred to a auxiliary crystallizer.2. Add Ow/w%,
The mixture was stirred at 110°C for 20 minutes, then passed through a screw-type extrusion granulator to form a granular powder, and transferred to a drying room.
Crystalline α-maltose powder containing 59.2 w/w% of optical isomer α-maltose is obtained by drying with hot air at 0°C for 2 hours and then crystallizing and ripening. Achieved high yield.

Similar to the crystalline α-maltose powder obtained by the method of Reference Example 1, this product can be advantageously used not only as a dehydrating agent for various hydrated substances but also as a sweetener.

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

Example 1 Soboro Kaze Gyuhi Mochi Flour (4Kvk) was dissolved in 6 tons of water, poured into a wooden frame with a wet cloth, and after steaming for 20 minutes at 1 (10)°C, the mixture was mixed with the flour obtained by the method of Reference Example 1. Original crystalline α-maltose powder 8 K9 and sugar IKft are mixed together, then starch syrup IKyt is added, kneaded thoroughly, and then molded.Furthermore, it is left indoors for 16 hours, and the surface layer of this product is crystalline α-maltose powder.
- Maltose was converted into total β-maltose hydrated crystals, and this was lightly rolled to crack the entire surface to obtain a minced-style gyuhi.

This product had a good flavor, was resistant to microbial contamination, and maintained its high quality over a long period of time.

Example 2 Potato Confectionery A sweet potato was sliced into approximately 1 (7) thick slices, steamed, allowed to cool, and sprinkled with the crystalline α-maltose powder obtained by the method of Reference Example 2, which contained β-maltose in water. It was converted into crystals and dehydrated, and a whole potato confectionery with β-maltose hydrated crystals attached to the surface was manufactured.

This product is a stable potato confectionery with good flavor.

Example) Mayonnaise person υ7 Ondan mayo paste 5 K9 was mixed with the crystalline α-maltose powder 5 obtained by the method of Reference example 2 to convert it into β-maltose hydrated crystals to obtain mayonnaise-like fondant. .

This product can be advantageously used as an ingredient for various confectionery products.

It is also suitable to cool this product and use it as a mayonnaise-flavored frozen dessert.

Example 4 Powdered French Dressing French Dressing While stirring 2 breasts, 8 Kpt of crystalline α-maltose powder obtained by the method of Reference Example 3 was added to it.
The mixture was mixed, transferred to a vat, and left to stand for 2 days to convert into β-maltose water-containing crystals to prepare a block.

This paste was pulverized by a cutting machine and classified to obtain a powdered French dressing with good flavor.

This product can be advantageously used as a seasoning for raw vegetables, such as sprinkled on vegetable salads or sandwiched with sandwiches.

Example 5 10 ft of pullulan was dissolved in 2 t of Powder Prundy and 10 K of crystalline α-maltose powder obtained by the method of Reference Example 3 was dissolved therein.
After mixing qi, it was made into blocks and powdered in the same manner as in the example to obtain powdered purandi.

In addition, in the process of converting crystalline α-maltose into β-maltose hydrous crystals, its volume f: expands to more than twice its volume, its hardness is reduced, and it is easy to powderize.

When you take this product in your mouth, it has a moderate sweetness and is a powdery flavor with a strong brandy aroma.

This product can be advantageously used as a flavoring agent for tea and as a confectionery ingredient such as a premix.

It is also advantageous to mold the powder using a granule machine or a tablet machine and use it as granules or tablets.

Example 6 Powdered miso red miso I KLl was prepared by the method of Reference Example 1 and crystalline α
-Mix maltose powder with 3Kp', pour it into a metal plate with a large number of hemispherical depressions, let it stand at room temperature overnight to solidify, and when it is completely released, each piece has a solid mass of about υ47 Miso Kintoku was processed through a pulverizer to obtain powdered miso gold.

This product can be advantageously used as a seasoning for instant ramen, instant soup, etc.

In addition, solid miso can be used not only as a solid seasoning but also as miso sweets.

Example 7 Powdered Soy Sauce Crystalline α-maltose powder t obtained by the method of Reference Example 1 was mixed with a total of 1 part by weight of light soy sauce for 4 parts by weight of this crystalline α-maltose powder while being fluidized on a conveyor. The mixture was then transferred to an aging tower and left overnight at 30°C to convert it into crystalline α-maltose gold β-maltose hydrous crystals to obtain powdered soy sauce.

This product can be advantageously used as a seasoning for instant ramen, instant soup, etc.

Example 8 Powdered egg yolk Egg yolk prepared from raw eggs was sterilized using a grate type heat sterilizer (1
After sterilizing at 0) to 64°C and mixing 1 part by weight of the resulting liquid egg yolk with 4 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 4, the same method as in Example 4 was prepared. Blocked and powdered to obtain powdered egg gold.

This product can be advantageously used not only as an ingredient for confectionery such as premixes, frozen desserts, and emulsifiers, but also as baby food such as oral liquid food and tubed liquid food, and therapeutic nutritional supplements.

It can also be advantageously used as a skin beautifying agent, hair beautifying agent, hair growth agent, etc.

Example 9 Crystalline α obtained by the method of Reference Example 2 in powdered butter Butter 10 Kq
-Mix maltose powder 20g with 9k in a mixer, then add
It was made into blocks and powdered in the same manner as in Example 4 to obtain powdered butter.

This product can be advantageously used not only as a premix or other confectionery ingredient, but also as a cooking ingredient for potage soups, stews, fried rice, etc., or as a therapeutic nutritional supplement for tube-based liquid diets.

Example 10 Crystalline α obtained by the method of Reference Example 3 in powdered cream fresh cream 2Kq
- 8 pieces of maltose powder were mixed and then blocked and powdered in the same manner as in Example 4 to obtain a powdered cream.

This product is a powdered cream with a good flavor and can be advantageously used as a seasoning for coffee, tea, etc., as a confectionery ingredient for cakes, premixes, frozen fruit, cakes, etc., and as a therapeutic nutritional supplement for liquid tube feedings. .

-! In addition, it can be advantageously used as a skin beautifier, hair beautifier, etc.

Example 11 Powdered Yogurt Plain yogurt 2 and 9 were mixed with 10 Kft of the crystalline α-maltose powder obtained by the method of Reference Example 4, and then formed into blocks and powdered in the same manner as in Example 4 to obtain powdered yogurt.

This product not only has a good flavor, but also contains lactic acid bacteria
tt can be stabilized over a long period of time. It can be advantageously used as a confectionery material such as LL Gretmicus, frozen desserts and cakes, and as a therapeutic nutritional agent such as liquid food for tubes.

Furthermore, this product powder can be molded using a whole granule molding machine, a tablet machine, etc. to form a lactic acid bacteria preparation, which can also be advantageously used as an anti-intestinal agent.

Example 12 Pancake mix flour 2 (10) 1, powdered egg yolk (10) 2 obtained by the method of Example 8, powdered butter 781 obtained by the method of Example 9, sugar 10F, baking powder 122 and : Salt: 0.5 t'fI: Blend to obtain a hot mix.

This product can be mixed with water or milk and baked to easily prepare a pancake with a good flavor.

Example 13 Powdered medicinal ginseng extract Medicinal ginseng extract 5 (10)? After mixing 9 with 1.5 of the crystalline α-maltose powder obtained by the method of Reference Example 1,
It was blocked and powdered in the same manner as in Example 4 to obtain a powdered medicinal ginseng extract.

This product was passed through a granulating machine K with an appropriate amount of vitamin B1 and vitamin B2 powder to obtain a vitamin-containing granular medicinal ginseng extract.

This product can be advantageously used as a fatigue recovery agent, tonic, and tonic. It can also be used as a hair growth agent.

Example 14 Solid preparation for liquid food Crystalline α-mal obtained by the method of Reference Example 1)-25(
10) Parts by weight, powdered egg yolk obtained by the method of Example 8 27
0 parts by weight, skim milk powder 209 parts by weight, sodium chloride 4.
4 parts by weight, 1.85 parts by weight of potassium chloride, 4 parts by weight of magnesium sulfate, 0.1 parts by weight of thiamine o, 0 i, 0.1 parts by weight of sodium ascorbate, 0.6 parts by weight of vitamin E acetate, and 0 parts by weight of nicotinic acid amide. A formulation consisting of 0.04 parts by weight was prepared, and 252 portions of the formulation were filled into moisture-proof laminate sachets and heat sealed to produce a liquid edible solid formulation.

This solid preparation reduces moisture in the atmosphere inside the sachet, does not require low-temperature storage, and is stable for long periods at room temperature.

Further, it has good dispersion and solubility in water.

This solid preparation is used by dissolving one bag in about 150 to 3 (10) water to make a liquid food, and administering it orally or through a tube into the nasal cavity, stomach, intestines, etc.

(Effect of the invention) As is clear from the above, the crystalline α-
The method of manufacturing whole foods by incorporating maltose into foods, their raw materials, or processing intermediates, transforming them into β-maltose hydrated crystals, and dehydrating them does not require harsh conditions such as heating and drying. It is possible to easily produce stable, high-quality dehydrated foods without deterioration of flavor, aroma, active ingredients, etc.

The obtained dehydrated food is prevented from microbial contamination and deterioration such as hydrolysis, rancidity, and browning, so that the product's lifespan can be stably maintained over a long period of time.

[Brief explanation of drawings]

FIG. 1 shows an X-ray diffraction pattern of an amorphous powder having an α-maltose content of 48.0 W/W%. FIG. 2 shows an X-ray diffraction pattern of a crystalline powder with an α-maltose content of 55.6 W/W%. FIG. 3 shows an X-ray diffraction pattern of a crystalline powder with an α-maltose content of 61.4 W/W%. FIG. 4 shows an X-ray 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 crystals (maltose HHH
) shows the X-ray diffraction pattern of the powder.

Claims (12)

[Claims] (1) Crystalline α in foods, their raw materials, or processing intermediates
- A dehydrated food containing maltose and converting it into β-maltose hydrated crystals. (2) The dehydrated food according to claim (1), wherein the crystalline α-maltose contains 55 w/w% or more of the optical isomer α-maltose. (3) Crystalline α-maltose is 85w/w per solid substance
The dehydrated food according to claim 1 or 2, which is crystallized from high-purity maltose containing % or more of maltose. (4) The dehydrated food according to claim (1), (2) or (3), wherein the crystalline α-maltose is a powder. (5) The crystalline α-maltose has a moisture content of less than 3 w/w%.
The dehydrated food described in item 2), item (3) or item (4). (6) The dehydrated food contains gelatinized starch, alcohol, or an oil-soluble substance, Claims (1), (2), (3), ( The dehydrated food described in item 4) or item (5). (7) Crystalline α in foods, their raw materials or processing intermediates
- A method for producing a dehydrated food, which comprises containing maltose and converting it into hydrated β-maltose crystals. (8) The method for producing a dehydrated food according to claim (7), wherein the crystalline α-maltose contains 55 w/w % or more of the optical isomer α-maltose. (9) Crystalline α-maltose is 85w/w per solid substance
The method for producing a dehydrated food according to claim 7 or claim 8, wherein the dehydrated food is crystallized from high-purity maltose containing % or more of maltose. (10) The method for producing a dehydrated food according to claim (7), (8) or (9), wherein the crystalline α-maltose is a powder. (11) Claims (7), (8), (9), or (10), characterized in that the crystalline α-maltose has a water content of less than 3 w/w%. Method for producing the dehydrated food described. (12) The dehydrated food contains gelatinized starch, alcohol, or an oil-soluble substance. The method for producing a dehydrated food according to item 10) or item (11).