JPS6328369A - Food and drink and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a food or drink having low cariogenecity, by adding reduced isomaltosyl di- or tri-glucose which is a low cariogenic or anticariogenic sugar having delicate sweetness to a food or drink. CONSTITUTION:The objective food or drink contains reduced isomaltosyl di- or tri-glucose (abbreviated as sugar alcohol). The food or drink includes not only sweeteners but also all substances to be taken via mouth, such as food, drink, table luxuries, feed, bait, cosmetic, medicine, etc. Since a sugar alcohol has relatively low sweetness, it can be used in combination with other sweeteners. If sucrose is used as the other sweetener, the total amount of the sugar alcohols is preferably >=5w/w% based on sucrose.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food or drink containing a reduced product of isomaltosyl di- or triglucose, and a method for producing the same.

Sucrose is used in large amounts in foods and drinks as a typical sweetener that has sweetness and body.

In recent years, it has become clear that flavored foods and drinks, especially foods and drinks containing sucrose, are causing an increase in dental caries.

In other words, tooth decay occurs when sucrose is converted into water-insoluble glucan such as dextran by microorganisms in the oral cavity, and this glucan covers the tooth surface in a thin layer and passes through this thin layer to reach the tooth surface. It has been shown that this occurs when anaerobic fermentation produces organic acids that attack tooth enamel.

For this reason, there is a desire to establish food and drink products that use carbohydrates that are less likely to cause dental caries, in place of sucrose, and methods for producing the same.

The inventors of the present invention have conducted extensive research with the aim of developing foods and drinks that are less likely to cause tooth decay and methods for producing the same.

As a result, it was discovered that the reduced product of isomaltosyl di- or tri-glucose is a low-cariogenic or anti-cariogenic carbohydrate and has an elegant sweet taste. He has perfected the new food and drink and its manufacturing method.

The reduced products of isomaltosyl di- and triglucose as used in the present invention refer to si-tang-tang alcohols and pentasaccharide sugar alcohols consisting of glucose residues and glucose residues, and which have isomaltose residues at their terminals. For example, isomaltosyl maltitol (42-0-α-isomaltosyl maltitol), isomaltotetraitol (62-〇-α-isomaltosyl isomaltitol), isomaltopentaitol (63-〇-α- Tetrasaccharide alcohols and pentasaccharide sugar alcohols having isomaltose residues at their ends do not need to be limited to those of the highest purity; Alcohol mixtures, and further alcohol mixtures with reduced products of isomaltosyl mono-glucose such as vanitol (4-0-α-inmaltosyl glutitol) and isomaltotriitol (6-0-α-isomaltosyl glucitol). Good too.

The method for producing the reduced product of isomaltosyl di- and triglucose used in the present invention is not limited.

Regarding the raw materials isomaltosyl-di and tri-glucose, for example, isomaltosyl maltose is contained in large amounts in the acid- or enzymatically-treated partial hydrolyzate of pullulan, and isomaltotetraose and isomaltopentaose are contained in the acid- or enzymatically-treated partial hydrolyzate of dextran. The hydrolyzate also contains glucose glucoamylase (EC3,2
, 1, 3) or acid-catalyzed retrosynthesis products, and furthermore, maltooligosaccharide α-glucosidase (EC 3, 2
, 1, 20, also called transglucosidase. ), and is advantageously utilized in the present invention. If necessary, these hydrolysates and retrosynthesized products can be purified to higher purity isomaltosyl silica using, for example, a fractionation method using an activated carbon column, an ion exchange resin column, gel filtration, or a membrane separation method that removes glucose. Alternatively, it is also free to use it in the form of triglucose.

The reduced products of these substances can be prepared from isomaltosyl di- or tri-glucose obtained in this way according to a conventional method. ,
Add 8-10% Raney nickel as a catalyst, raise the temperature to 90-1400C with stirring, and increase the hydrogen pressure to 20-1400C.
After raising the hydrogenation temperature to 150 Kg/cI112 to complete the hydrogenation, Raney nickel was removed, followed by decolorization with activated carbon.
After going through t'R manufacturing processes such as desalination using an ion exchange resin, it is concentrated and made into a syrup-like product. If necessary, dry further to form a powdered product.

The reduced product of isomaltosyl di- or triglucose produced in this way is a difficult-to-crystalline carbohydrate with an elegant sweet taste, and is not produced by insoluble glucan or acid by caries-causing bacteria. It was found that it also suppressed the production of insoluble glucan from sucrose, and was found to be suitable as a low or anti-erosiphobic sweetener. In addition, this sweetener can be used not only as a sweetener for low-cariogenic foods and drinks, but also as a growth promoter of bifidus bacteria, an appropriate viscosity imparting agent, a humectant, an anti-crystallization agent, and an agent for imparting shine and body. can also be used to advantage.

Sweeteners containing reduced products of isomaltosyl di- or triglucose can be used as such as seasonings for sweetening, but their sweetness is relatively low, so they cannot be used with other sweeteners, such as sugar. Claus, starch syrup, sugar-bound starch syrup, grape tang, maltose, high fructose sugar, honey,
It is also convenient to use it in combination with one or more of mable sugar, sorbitol, maltitol, lactitol, dihydrochalcone, asparatylphenylalanine methyl ester, saccharin, glycine, alanine, glycyrrhizin, steviocyto, α-glycodyl steviocyto, etc. . Also, if necessary, dextrin,
It can also be used in combination with fillers such as starch, lactose, etc., as well as flavoring agents, coloring agents, etc.

In particular, sweeteners containing reduced products of isomaltosyl di- or tri-glucose, unlike sucrose,
Since it is suitable as a low caries-resistant sweetener, it can be advantageously used as a main raw material, an auxiliary raw material, etc. for producing foods and drinks that are less likely to cause dental caries. In addition, sweeteners containing reduced products of isomaltosyl di- or triglucose blend well with various substances having other tastes such as sour, salty, astringent, umami, and bitter. It can be freely used to sweeten foods and drinks and improve their taste.

For example, soy sauce, powdered soy sauce, miso, powdered miso, mash, hishio, mayonnaise, dressing, vinegar, sanbai vinegar, powdered sushi vinegar, Chinese soup stock, tempura soup, mentsuyu, sauce, ketchup, yakiniku sauce, curry roux, stew. It can be used in various seasonings such as base, soup base, dashi base, compound seasonings, mirin, new mirin, and table syrup. Also,
Rice crackers, arare, rice cakes, steamed buns, sweet bean paste, sweet bean paste, yomi, water yolk pods, cotton balls, jelly, castella,
Various Japanese sweets such as candies, bread, biscuits, crackers, cutlets, pies, puddings, butter cream, custard cream, cream puffs, Watsuful, sponge cakes, donuts, chocolate, chewing gum, caramel, candy and other Western sweets, ice cream,
Frozen confectionery such as sherbet, fruit pickled in syrup, syrup-topped fruit such as honeydew, pastes such as flower paste, peanut paste, fuller paste, jam, marmalade, processed fruit and vegetable foods such as marmalade, syrup pickled fruit, sugar fruit, etc.
Pickles such as Fukujinzuke, Bettaramasu, Senmaizuke, and Rakkyozuke, meat products such as ham and sausage, fish meat products such as fish ham, fish sausage, kamaboko, chikuwa, and tempura, sea urchin, salted squid, kikisurume, Various delicacies such as mirin-dried blowfish, seaweed, wild vegetables, dried dried dried dried dried squid, small fish, fish made from shellfish, vegetable foods such as boiled beans, potato salad, kelp rolls, fish, meat, fruits, and vegetables. Bottled and canned goods, coffee, cocoa, juice, carbonated drinks, lactic acid drinks, soft drinks such as lactic acid bacteria drinks, pudding mixes, pancake mixes, instant juices, instant coffee, instant shiruko, and other instant food and drinks. Can be used freely for sweetening.

It can also be used for the purpose of improving the preference of feed, fodder, pet food, etc. for livestock, poultry, and other farmed animals such as honey, silkworms, and fish.

Others include cigarettes, toothpaste, lipstick, lip balm,
Can be freely used as a sweetener for oral medicines, troches, cod liver oil drops, mouth fresheners, mouthwashes, gargles, etc. in solid, paste, and liquid forms, cosmetics, pharmaceuticals, etc., or as a taste improver or flavoring agent. Available for

As described above, the term "food and drink" as used in the present invention refers not only to sweeteners, but also to all foods and drinks, luxury foods, feeds, fodder, cosmetics, pharmaceuticals, and other items for oral use.

Incorporating the reduced product of isomaltosyl di- or tri-glucose of the present invention may be carried out as long as the reduced product of isomaltosyl di- or tri-glucose is contained in the food or drink during the process until the production of the food or drink is completed. As the method, for example, known methods such as gentle heating, kneading, dissolving, dipping, scattering, coating, spraying, and injection can be appropriately selected.

The reduced content of isomaltosyl di- and tri-glucose can be freely used in foods and drinks to suppress cariogenic properties, but when used in combination with sucrose,
It is preferable that the total amount of the reduced products of isomaltosyl-di and tri-glucose is contained in an amount of 5 W/V% or more, desirably IOv/W% or more based on sucrose.

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

1. Preparation of insoluble glucan-producing enzyme solution Streptococcus mutans (Strept.

coccus mutans) strain 6715 in plain heart infusion broth (Brain).
Heart Infusion Broth, Nissui Pharmaceutical Co., Ltd.) was inoculated into a medium consisting of a 3.5% aqueous solution,
The cells were cultured for 18 hours at 37°C, and after the culture was completed, they were centrifuged to separate Kokutai and supernatant. This supernatant was mixed with 60% ammonium sulfate.
Salting out at saturation, and adding the salted out product to 0.1M phosphate M solution (
The solution dialyzed at pH 7.0) was used as an insoluble glucan production stock solution.

[Measurement of insoluble glucan producing enzyme activity 0.2M]
L Riss aqueous solution M1mL water 1ml 0.05W/V%
0.1M phosphate buffer containing 3 N a N 1.
A reaction solution consisting of 5*1 and enzyme io, 5ml (however, O, 0Fl (Q or less) was kept at 37°C for 9 hours, then centrifuged, and the resulting precipitate was mixed with 0.5N-N.
a 4 ml of OH was added and kept at 376C for 1 hour to dissolve water-insoluble glucan, and the amount of glucan was measured by the phenol-sulfuric acid method.

One unit of activity of insoluble glucan-forming enzyme is 1μ per minute.
The amount is set to transfer no le of glucose from sucrose to insoluble glucan.

2. Production of insoluble glucan from various sugars. We investigated the production of insoluble glucans.

That is, in the method for measuring insoluble glucan-forming enzyme activity, when sucrose was replaced with the various saccharides listed in Table 1 and the production of insoluble glucan was similarly investigated, none of the sugars produced insoluble glucan.

3. Effects of various types of m on the production of insoluble glucan from sucrose The effects of various sugars on the production of insoluble glucan from sucrose were investigated. That is, using the enzyme solution prepared in Experiment 1, we investigated the amount of insoluble glucan produced and the suppression of insoluble glucan production when sucrose and various sugars listed in Table 1 were used in combination, compared to when sucrose was used alone. I checked the extent.

The experimental method was as follows: 4S/V% sucrose aqueous solution 11.1/
1 m3 of aqueous solution containing V% NaN3 and 0.05W/V% NaN3. IM') Salt El! 1ri1.5
! After keeping the caranal reaction solution containing 0.5 ml (0.02 units) of the enzyme ll and the enzyme wIi at 37°C for 16 hours, the amount of glucan was measured in the same manner as in the measurement of insoluble glucan-forming enzyme activity.

In the case of using only sucrose as a control, experiments were conducted by replacing water with various saccharide aqueous solutions. The results are shown in columns A and B of Table 1.

Column A shows the amount of insoluble glucan produced (μg/1
) is shown.

Column B shows the inhibition rate (%) of insoluble glucan production, and the calculation method was as follows.

From the results of columns A and B in Table 1, the production of insoluble glucan from sucrose was suppressed by 70% or more.

4. Acid production The production of acids from various sugars by Streptococcus mutans was investigated.

That is, Streptococcus mutans 6715
The strain was cultured by the method described in the method of 91, and after the culture was completed, the bacterial cells obtained by centrifugation were further treated with 0.9 W/V% NaC.
1 aqueous solution and centrifuged to collect viable bacterial cells.

Home body o, 2ml (amount of bacterial cells contained in approximately 100ml of culture solution), 5tephan's loose fluid described later? f W 1
, 0.3 aqueous solution containing 5 ml and 20+eg sugar
ml of the mixed solution 211 was kept at 37°C for 30 minutes, and then P)I was measured.

5tephan's loose? iM is 5tephan,
R, M, et a! , .

Journal or Dental Re5earc
h, Vol, 26. pp, 15-41. (1
It was prepared according to the method described in 947). That is, I W: N a 2 HP○+・12H2017,
89g, KOH7,92g and KH4F O<6
．． Water was added to 81 g to make 100 ml.

II Fi :K H4F 044.54 glM g
S 04.7 H200.

32g1Ca S 04 ・2H200, 57g and 3
．． Water was added to 10 ml of 5% HCl to make 100 servings.

Take Illml in a 100ml volumetric flask, add about 90ml of water to it, then take Illwilml, add water to make 100ml and make 5tephan's volume.
Il! [1 (pH 7,0).

The results are shown in Table 2. pH was used as an index of acid production in various TLI solutions.

Table 2 As is clear from the results in Table 2, no acid production was observed with panitol, isomaltotriitol, isomaltosylmaltitol, isomaltotetriitol, and isomaltopentaitol.

From the above experimental results, the reduced product of isomaltosyl di- or triglucose of the present invention not only does not produce insoluble glucan or acid by caries-causing bacteria, but also strongly inhibits the production of insoluble glucan from sucrose. It turned out to be suppressed.

Examples will be described below.

Example 1 The sweetener pullulan was dissolved in a 0.66N hydrochloric acid aqueous solution to give IOW/V%, kept at 95°C for 30 minutes, and then heated to 40°C.
The mixture was cooled to pH 14.5 with an aqueous solution of caustic soda, and while maintaining this pH and temperature, commercially available glucoamylase (EC3,2,1,3) (manufactured by Seikagaku Corporation) was added at a concentration of 29 units per gram of pullulan. The mixture was added at a certain rate and allowed to work for 4 hours, and then kept at 95°C for 15 minutes to stop the reaction.

The resulting solution was decolorized with activated carbon, desalted and purified with H-type and OH-type ion exchange resins, and compressed under reduced pressure to a concentration of 30 W/W.
%.

The resin for fractionation was an alkaline earth metal type strongly acidic cation exchange resin (manufactured by Dow Chemical Company, trade name: DOWEX 50W).
X4, M g++ type) was packed into a jacketed stainless steel column with an inner diameter of 6.2 cm so that the resin layer length was 10 mm.

While maintaining the temperature inside the column at 60'C, add the concentrated solution obtained earlier at 3V/V% to the resin, and fractionate by flowing warm water of 6000 at a flow rate of S Vo, 2 to obtain panose-containing A fraction containing 80% or more of panose was collected. This fraction was decolorized, desalted, purified and concentrated in accordance with conventional methods, dried under reduced pressure and pulverized to obtain a powder with a moisture content of 3% or less at a yield of about 5% based on the raw material pullulan. The sugar composition of this product is maltose 0.
．． 6%, isomaltose 2.5%, panose 85.5%
, isomaltosyl maltose 9.7%, more than 1 pentasaccharide
．． It was 7%.

The sugar mainly composed of panose obtained in this way was added to a concentration of 5.
Make a 0% aqueous solution, put it in an autoclave, add 10% Raney nickel, and raise the temperature to 90-120° while stirring.
After completing the hydrogenation by raising the hydrogen pressure to 20 to 120 kg/c12, the Raney nickel was removed, and then decolorized with activated carbon, H-type and OH-type, desalted with ion exchange resin, purified, and concentrated. The powder was dried and pulverized under reduced pressure to obtain a powder with a moisture content of 3% or less at a yield of about 4% based on the raw material pullulan.

The sugar composition of this product is sorbitol 0.3%, maltitol 0.8%, isomaltitol 2.8%, panitol 84%.
．． 9%, isomaltosyl maltitol 9.6%, and reduced products of pentasaccharides or more 1.6%.

This product is a carbohydrate with an elegant and moderate sweetness, and is suitable as a low cariogenic sweetener, a growth promoter of Vifidus bacteria, etc.

Example 2 While maintaining a sweetener 5% pullulan aqueous solution at 45°C and pH 6.0, commercially available β-amylase (EC 3.2, 1°2
) (manufactured by Seikagaku Corporation) and pullulanase (EC
1,000 units each per pullulangram,
Added at a rate of 100 units and allowed to act for 48 hours, then 9
The reaction was stopped by keeping at 5°C for 15 minutes. The obtained solution was purified and concentrated in the same manner as in Example 1.

The fractionation resin was an alkali metal type strongly acidic cation exchange resin (manufactured by Tokyo Organic Chemical Industry Co., Ltd., product name XT-102).
2ESNa+ type) was used, and the water suspension was packed into a jacketed stainless steel column with an inner diameter of 5.4 cm. At this time, fill 4 columns with a resin layer length of 511 mm, and connect the 4 columns so that the liquid flows in parallel, making the total length of the resin layer 20 mm.
It was set to 11.

While maintaining the column internal temperature at 75 °C, the previously obtained concentrated solution was added to the resin at IOV/V%, and 75 °C warm water was flowed through it at a flow rate of S Vo, 13 to fractionate. Isomaltosyl Isomaltosyl with maltose content of 70% or more
A fraction containing high maltose was collected. This was purified and concentrated in the same manner as in Example 1, dried under reduced pressure, and pulverized to obtain a powder with a moisture content of 3% or less at a yield of about 52% based on the raw material pullulan. The sugar composition of this product is 8.2% 2-line sugar and 11.8% panose.
%, isomaltosyl maltose was 75.6%, and pentasaccharide or more was 4.4%.

The thus obtained isomaltosyl-maltose-based sugar was hydrogenated in the same manner as in Example 1, purified by a-condensation, dried under reduced pressure, and pulverized to obtain a powder with a water content of 3% or less, which is about 46% of the raw material pullulan. Obtained in yield.

The sugar composition of the ice crystals was 0.2% sorbitol, 8.3% bilinear reduced products, 12.0% panitol, 75.4% isomaltosyl maltitol, and 4.1% reduced products of pentasaccharides or higher. .

Ice crystals are refined carbohydrates with relatively weak sweetness, and are suitable as low cariogenic sweeteners, bifidus bacteria growth promoters, and the like. It can also be used as a moderate viscosity imparting agent and humectant for foods and drinks.

Example 3 The sweetener glucose was made into an aqueous solution with a concentration of 70 W/W%, glucoamylase immobilized by the method disclosed in JP-A-55-124494 was added thereto, and a retrosynthesis reaction was carried out at 50° C. isomaltotriose-containing Jt1
A 0.2% glucose retrosynthesis product was obtained.

Using the fractionation resin of Example 2, the temperature inside the column was set to 75°C.
The retrosynthesis product obtained in 1) was
Add 5V/V% of the above solution, and fractionate by flowing hot water at 75°C at a flow rate of S Vo, 2. minutes were collected.

After purifying and concentrating this in the same manner as in Example 1, drying under reduced pressure,
It was pulverized to obtain a powder with a moisture content of 3% or less at a yield of about 40% based on the raw material glucose. The sugar composition of ice crystals is glucose 4
．． 2%, isomaltose 32.6%, isomaltotriose 34.5%, isomaltotetraose 19.6%,
The content of pentasaccharides containing isomaltopentaose was 9.1%.

The sugars mainly composed of isomaltose and isomaltotriose thus obtained were hydrogenated in the same manner as in Example 1, purified, concentrated, dried under reduced pressure, and ground to obtain a powder with a water content of 3% or less based on the raw material glucose. Obtained with a yield of about 35%. The sugar composition of the ice crystals is 4.6% sorbitol and 32% isomaltitol.
5%, isomaltotriitol 34.6%, isomaltotetriitol 19.4%, and reduced products of pentasaccharides or higher containing isomaltopentaitol 8.9%.

Ice crystals are carbohydrates that have an elegant and moderate sweetness, and are suitable as a low cariogenic sweetener, a growth promoter of Bacterium bifidus, and the like.

Example 4 Sweetener dextran was dissolved in IN sulfuric acid to a concentration of 20 V/V%, kept at 100°C for 60 minutes, neutralized with 6N caustic soda solution, and then dissolved in methanol to a concentration of 75 v/V%. In addition, the supernatant was collected, methanol removed, desalted and purified using H-type and OH-type ion exchange resins, and concentrated under reduced pressure to a concentration of 60 W/V%. The resin for fractionation was the one used in Example 2, which was changed into a K" type, and the inner diameter was 6.
．． One 2 cm jacketed stainless steel column was filled with resin so that the length of the resin was 10 square meters.

While maintaining the temperature inside the column at 60'C, add the concentrated solution obtained earlier at 3V/V% to the resin, and fractionate by flowing warm water of 6000 at a flow rate of SVo, 3 to obtain isomaltotetra. A high isomaltotetraose-rich fraction with an ose content of 30% or more was collected. This was purified in the same manner as in Example 1,
# After shrinking, it was dried under reduced pressure and pulverized to obtain a powder with a moisture content of 3% or less at a yield of about 60% based on the raw material dextran. The sugar composition of the ice crystals is 9.2% isomaltose, 25.3% isomaltotriose, and 37.3% isomaltotetraose.
, isomaltopentaose 21.6%, wood lines or higher 6.
It was 6%.

The thus obtained sugars containing isomaltotriose, isomaltotetraose, and isomaltopentaose as main components were hydrogenated in the same manner as in Example 1, purified, concentrated, dried under reduced pressure,
It was pulverized to obtain a powder with a water content of 3% or less at a yield of about 55% based on the raw material dextran.

Sugar composition of ice crystals - Sorbitol 0.3%, isomaltitol 9.4%, isomaltotriitol 25.3%,
The content was 37.4% for isomaltotetriitol, 21.3% for isomaltopentitol, and 6.3% for reduced products above the main class.

Ice crystals are carbohydrates with moderate sweetness and are suitable as low-cariogenic sweeteners, bifidaceous growth promoters, and the like.

Example 5 A syrupy sweetener prepared by dissolving 250 g of the sweetener obtained by the method of Example 1 in Ikg of sweetener reduced maltose starch syrup (moisture 25%) has a sweetness comparable to that of sucrose, It is not only suitable as a low caries sweetener, a growth promoter of Bacterium bifidus, etc., but also suitable as a dietary sweetener for diabetics and obese people.

In addition, ice crystals have the advantage of being resistant to discoloration when heated and can be used to season boiled and grilled foods without browning, and are also suitable as moisturizing agents, shine agents, and the like.

Example 6 Sweetness 900g of sucrose and 60g of crystalline maltitol powder
0 g, 100 g of the sweetener obtained by the method of Example 3 and α-glycodyl steviocyto (product name α-G-5weet,
Toyo Seito Co., Ltd. (manufactured by Toyo Seito Co., Ltd.) 5g was uniformly mixed and powdered, sprayed with a small amount of water, and lightly compressed to form 11 tons of sweetener in the shape of a sandbox. This sweetener is a low caries sweetener that has a sweetness level comparable to that of sucrose and has extremely excellent sweetness quality.

In addition, ice crystals dissolve well in cold water, and ice crystals dissolved in cold water are suitable for making soft drinks as they are.

Example 7 3 kg of the sweetener obtained by the method of Example 2 was heated and dissolved in hard candy 55% sucrose aqueous solution FPj, 101, and then heated under pressure until the moisture content became 2% or less. 100 g of citric acid and a small amount of lemon flavor and coloring were mixed with the mixture and molded according to a conventional method to obtain a hard candy.

Ice crystals are hypogynous hard candies.

Further, even though it was left indoors for 6 months, sucrose crystal precipitation did not occur.

Example 8 Melt gram of chewing gum gum base 2 by heating until it becomes soft, add 2kg of maltose powder, 4kg of sucrose powder and gram of sweetener 1 obtained by the method of Example 4, and further add a small amount of peppermint flavoring and coloring agent. After mixing, the ingredients were kneaded using rolls and molded according to a conventional method to obtain chewing gum.

Ice Crystal is a low caries chewing gum with good texture and sweetness.

Example 9 40 kg of chocolate cacao paste, 10 g of cocoa butter, 2 kg of powdered sweetener obtained by the method of Example 1, 7 g of sucrose
2g, crystalline maltitol powder 6Kg, whole milk powder 20K
g was mixed and passed through a refiner. After reducing the viscosity, put it in a conche, add 500 g of lecithin, and add 500 g of lecithin.
It was kneaded for two days and nights at 0°C.

Next, it was poured into a molding machine and molded and solidified according to a conventional method to obtain a product.

The ice crystals are a low caries chocolate that has no risk of fat bloom or sugar bloom, and has a good melting quality and flavor when placed on the tongue.

Example 10 Lactic Acid Beverage 10 kg of skim milk was heat sterilized at 80'C for 20 minutes, then cooled to 40°C, 300g of starter was added thereto, and fermented at 35-37°C for 10 hours. Next, after homogenizing this, 1 g of the powdered sweetener obtained by the method of Example 3, 1 g of sucrose and 2 g of the isomerized species Syracuse were added.
Kg was added and kept at 70°C for sterilization.

After cooling, a small amount of fragrance was added and the product was bottled.

The flavor and sweetness of ice crystals harmonize well with sourness, making them suitable as low-cariogenic lactic acid beverages.

Example 11 Strawberry jam 15 kg of fresh strawberries, 6 g of sucrose, 2 g of maltose
4 g of the sweetener obtained by the method of Example 2, pectin so
g, citric acid log was boiled in a pot to make jam, which was bottled to make a product.

Ice crystals have good flavor and color, and are suitable as a low-cariogenic jam.

Example 12 Tsukuda 25 pieces of kelp diced after sand removal and acid treatment according to the usual boiling method
0 g, 212 ml of soy sauce, 318 ml of amino acid solution, 70 g of the sweetener obtained by the method of Example 4, and 2 ml of sucrose.
While adding 0g and simmering, add 12 ml of sodium glutamate.
g, and 8 g of caramel were added and cooked to obtain kelp tsukudani.

Ice crystals are tsukudani with low cariogenicity. In addition, the tsukudani was appetizing not only in taste and aroma, but also in color and luster.

Example 13 Tablets After uniformly mixing 50 g of aspirin with 4 g of corn starch, 6 g of sucrose, 4 g of maltose, and 4 g of the sweetener obtained by the method of Example 1, one tablet of 680 mg was prepared using a 20R pestle with a diameter of 12T+A. It was compressed into tablets with a thickness of 5.25*ms and a hardness of 8 Kg±1 g.

Ice crystals do not crack or deform even after long-term storage, and are easy-to-take, low-cariogenic tablets with moderate sweetness.

Example 14 Calcium phosphate 45.0% Glulan 2.9
5% sodium lauryl sulfate 1゜5% g
Ri Serin
20.0% polyoxyethylene sorbitan laurate 0.5% preservative
0.05% sweetener obtained by the method of Example 4 12. O% Shuriro
- Su 5.0% water
13.0% The above materials were mixed according to a conventional method to obtain a toothpaste.

Ice crystals have a moderate sweetness, especially for children's 111M
It is suitable as

Claims (11)

[Claims] (1) A food or drink containing a reduced product of isomaltosyl di- or triglucose. (2) The food or drink according to claim (1), which contains a reduced product of isomaltosyl di- or triglucose together with other sweeteners. (3) The food or drink according to claim (2), wherein the other sweetener is sucrose. (4) The food and drink according to claim (3), which contains a total amount of reduced products of isomaltosyl di- and triglucose based on sucrose at 5% W/W or more. (5) The reduced product of isomaltosyl di- or tri-glucose is an isomaltosyl di- or tri-glucose-containing fraction obtained by fractionating a sugar mixture containing isomaltosyl di- or tri-glucose using a fractionation resin. The food or drink according to claim 1, 2, 3, or 4, which is obtained by collecting and reducing the food. (6) Claims (1), (2), and (3) in which the food and drink are low cariogenic or have a growth-promoting property.
), (4) or (5). (7) A method for producing a food or drink, which comprises containing a reduced product of isomaltosyl di- or triglucose. (8) The method for producing a food or drink according to claim (7), which comprises containing a reduced product of isomaltosyl di- or triglucose together with other sweeteners. (9) The method for producing a food or drink according to claim (8), wherein the other sweetener is sucrose. (10) The reduced product of isomaltosyl di- or triglucose is obtained by fractionating a sugar mixture containing isomaltosyl di- or triglucose with a fractionation resin, collecting the resulting fractions, and reducing the resulting product. Claims (7), (8) or (9) characterized in that:
A method for producing the food and drink described in Section 1. (11) Claims (7), (8), and (9) in which the food and drink are low cariogenic or have a growth-promoting property.
) or (10).