JPS643468B2 - - Google Patents
Info
- Publication number
- JPS643468B2 JPS643468B2 JP62195386A JP19538687A JPS643468B2 JP S643468 B2 JPS643468 B2 JP S643468B2 JP 62195386 A JP62195386 A JP 62195386A JP 19538687 A JP19538687 A JP 19538687A JP S643468 B2 JPS643468 B2 JP S643468B2
- Authority
- JP
- Japan
- Prior art keywords
- maltitol
- weight
- anhydrous crystalline
- parts
- crystals
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 140
- 239000000845 maltitol Substances 0.000 claims description 125
- 235000010449 maltitol Nutrition 0.000 claims description 125
- 229940035436 maltitol Drugs 0.000 claims description 125
- 239000013078 crystal Substances 0.000 claims description 84
- 235000013305 food Nutrition 0.000 claims description 42
- 239000000843 powder Substances 0.000 claims description 38
- 235000012907 honey Nutrition 0.000 claims description 36
- 238000004519 manufacturing process Methods 0.000 claims description 32
- 235000003599 food sweetener Nutrition 0.000 claims description 24
- 239000003765 sweetening agent Substances 0.000 claims description 24
- 239000008187 granular material Substances 0.000 claims description 6
- 235000021055 solid food Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 29
- 235000000346 sugar Nutrition 0.000 description 28
- 229920002472 Starch Polymers 0.000 description 19
- 235000019698 starch Nutrition 0.000 description 19
- 239000008107 starch Substances 0.000 description 19
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 17
- 229960002160 maltose Drugs 0.000 description 17
- 239000000203 mixture Substances 0.000 description 17
- 239000007864 aqueous solution Substances 0.000 description 14
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 14
- 235000009508 confectionery Nutrition 0.000 description 14
- 239000000243 solution Substances 0.000 description 14
- 239000007788 liquid Substances 0.000 description 13
- 239000007787 solid Substances 0.000 description 12
- 239000003814 drug Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 238000002844 melting Methods 0.000 description 10
- 230000008018 melting Effects 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 239000002537 cosmetic Substances 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 229960002920 sorbitol Drugs 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- 229920001353 Dextrin Polymers 0.000 description 8
- 239000004375 Dextrin Substances 0.000 description 8
- 238000000862 absorption spectrum Methods 0.000 description 8
- 239000006071 cream Substances 0.000 description 8
- 235000019425 dextrin Nutrition 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 239000006072 paste Substances 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 7
- 229920002261 Corn starch Polymers 0.000 description 7
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
- 108010028688 Isoamylase Proteins 0.000 description 7
- 108010019077 beta-Amylase Proteins 0.000 description 7
- 239000008120 corn starch Substances 0.000 description 7
- 229940099112 cornstarch Drugs 0.000 description 7
- 238000002425 crystallisation Methods 0.000 description 7
- 238000001035 drying Methods 0.000 description 7
- 235000019688 fish Nutrition 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000000600 sorbitol Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 6
- 229940112822 chewing gum Drugs 0.000 description 6
- 235000015218 chewing gum Nutrition 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 6
- 238000000576 coating method Methods 0.000 description 6
- 230000008025 crystallization Effects 0.000 description 6
- 208000002925 dental caries Diseases 0.000 description 6
- 235000021110 pickles Nutrition 0.000 description 6
- 238000005507 spraying Methods 0.000 description 6
- XJCCHWKNFMUJFE-CGQAXDJHSA-N Maltotriitol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@@H]([C@H](O)[C@@H](O)CO)[C@H](O)CO)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 XJCCHWKNFMUJFE-CGQAXDJHSA-N 0.000 description 5
- NPXOKRUENSOPAO-UHFFFAOYSA-N Raney nickel Chemical compound [Al].[Ni] NPXOKRUENSOPAO-UHFFFAOYSA-N 0.000 description 5
- 229910000564 Raney nickel Inorganic materials 0.000 description 5
- 108090000637 alpha-Amylases Proteins 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000016213 coffee Nutrition 0.000 description 5
- 235000013353 coffee beverage Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- -1 monosaccharide alcohols Chemical class 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 4
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 4
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 239000007868 Raney catalyst Substances 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 229910052739 hydrogen Inorganic materials 0.000 description 4
- 239000003456 ion exchange resin Substances 0.000 description 4
- 229920003303 ion-exchange polymer Polymers 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 4
- 150000005846 sugar alcohols Chemical class 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000004373 Pullulan Substances 0.000 description 3
- 229920001218 Pullulan Polymers 0.000 description 3
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 102000004139 alpha-Amylases Human genes 0.000 description 3
- 229940024171 alpha-amylase Drugs 0.000 description 3
- 239000012298 atmosphere Substances 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000001013 cariogenic effect Effects 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000011950 custard Nutrition 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 238000004817 gas chromatography Methods 0.000 description 3
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 3
- 150000002692 maltoses Chemical class 0.000 description 3
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 235000019423 pullulan Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 3
- 235000019204 saccharin Nutrition 0.000 description 3
- 229940081974 saccharin Drugs 0.000 description 3
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
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- 239000000606 toothpaste Substances 0.000 description 3
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- HBDJFVFTHLOSDW-DNDLZOGFSA-N (2r,3r,4r,5r)-2,3,5,6-tetrahydroxy-4-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexanal;hydrate Chemical compound O.O=C[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HBDJFVFTHLOSDW-DNDLZOGFSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 241001453300 Pseudomonas amyloderamosa Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
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- 244000263375 Vanilla tahitensis Species 0.000 description 2
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- 238000002441 X-ray diffraction Methods 0.000 description 2
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- 239000003054 catalyst Substances 0.000 description 2
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- 235000019219 chocolate Nutrition 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
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- VSDUZFOSJDMAFZ-VIFPVBQESA-N methyl L-phenylalaninate Chemical compound COC(=O)[C@@H](N)CC1=CC=CC=C1 VSDUZFOSJDMAFZ-VIFPVBQESA-N 0.000 description 2
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- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
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- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000921 elemental analysis Methods 0.000 description 1
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- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
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- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
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- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
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- 239000002324 mouth wash Substances 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
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- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
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Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】
本発明は、無水結晶マルチトールまたはそれを
含有する含蜜結晶を含有せしめることを特徴とす
る飲食物の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a food or drink characterized by containing anhydrous crystalline maltitol or nectar crystals containing the same.
本発明でいう無水結晶マルチトールおよびそれ
を含有する含蜜結晶とは、実質的に非吸湿性また
は難吸湿性の結晶マルチトールであればよく、そ
れが高純度の無水結晶マルチトールであつても、
また、無水結晶マルチトール以外にソルビトー
ル、マルトトリイトール、マルトテトライトール
などの糖アルコールを含有する含蜜結晶であつて
もよい。 Anhydrous crystalline maltitol and nectar-containing crystals containing the same as used in the present invention may be any crystalline maltitol that is substantially non-hygroscopic or hardly hygroscopic; too,
Furthermore, it may be a honey-containing crystal containing sugar alcohols such as sorbitol, maltotriitol, and maltotetriitol in addition to anhydrous crystalline maltitol.
マルチトールは、マルトースを還元して製造さ
れる糖アルコールであつて、三橋正和等の特公昭
47−13699号公報などに記載されているように、
その甘味の質は砂糖に近い上品な甘味で、甘味度
は砂糖の約75％である。また、消化管内で消化吸
収されにくく、口内細菌によつて発酵されにくい
ことから、低カロリー食品、ダイエツト食品、低
齲蝕性食品、健康食品などの甘味源として糖尿病
者、肥満者、成人病や虫歯を気にしている人々に
利用されている。 Maltitol is a sugar alcohol produced by reducing maltose.
As stated in Publication No. 47-13699,
Its sweetness is similar to that of sugar, and its sweetness is approximately 75% that of sugar. In addition, because it is difficult to digest and absorb in the gastrointestinal tract and is not easily fermented by oral bacteria, it is used as a sweet source for low-calorie foods, diet foods, low-cariogenic foods, health foods, etc. for people with diabetes, obesity, adult diseases, and tooth decay. It is used by people who care about
しかしながら、従来マルチトールは、その乾燥
固体がきわめて吸湿、潮解しやすく、粉末状にな
らないので、通常は水溶液状態でしか取り扱え
ず、その用途はきわめて制限されている。 However, conventional maltitol can only be handled in the form of an aqueous solution because its dry solid is highly hygroscopic and deliquescent and cannot be turned into powder, so its uses are extremely limited.
また、マルチトールを、仮に180〜190℃に煮詰
めて実質的無水の非晶体キヤンデーを得たとして
も、乾燥剤共存下で防湿容器に封入しておかなけ
ればならない程吸湿性、潮解性が強く、その取り
扱いは困難を極めている。 Furthermore, even if maltitol were to be boiled down to 180 to 190°C to obtain a virtually anhydrous amorphous candy, its hygroscopicity and deliquescence are so strong that it must be sealed in a moisture-proof container in the presence of a desiccant. , its handling is extremely difficult.
この点について、エム・ジエー・ウオルフロム
（M.J.Wolfrom）等は、「ジヤーナル・オブ・
ジ・アメリカン・ケミカル・ソサエテイー
（Journal of the American Chemical
Society）」、第62巻、第2553〜2555頁（1940年）
の中で、「マルチトールは非晶質、白色、吸湿性
固体の形状でしか得られなかつた。」と報告し、
また、ジエー・イー・ホツジ（J.E.Hodge）等
は、「シリアル・サイエンス・トウデイ（Cereal
Science Today）」、第17巻、第７号、第180〜
188頁（1972年）の中で「著者等は、まだマルチ
トールの非吸湿性固体を得ていない。マルチトー
ルは吸湿性エタノール複合物として結晶化でき
た。）と報告している。 Regarding this point, MJ Wolfrom et al.
Journal of the American Chemical Society
Society), Vol. 62, pp. 2553-2555 (1940)
reported that ``maltitol could only be obtained in the form of an amorphous, white, hygroscopic solid.''
In addition, JE Hodge and others have published ``Cereal Science Today''.
Science Today), Volume 17, No. 7, No. 180~
188 (1972), ``The authors have not yet obtained a non-hygroscopic solid form of maltitol. Maltitol could be crystallized as a hygroscopic ethanol complex.''
このように、従来、マルチトールは強い吸湿性
の固体でしか知られていなかつた。 Thus, until now, maltitol was only known as a strongly hygroscopic solid.
近年、この強い吸湿性をなんとかして少しでも
和らげ粉末状のマルチトールを製造しようとする
多くの試みが発表されている。 In recent years, many attempts have been announced to somehow alleviate this strong hygroscopicity and produce powdered maltitol.
例えば、上野国男等の特開昭49−477号公報、
日高義雄等の特開昭49−87619号公報では、マル
チトールの水溶液に食用糊料などの親水性高分子
化合物を添加し、乾燥処理して粉末状マルチトー
ルにする方法が示されており、また、久野和昭等
の特開昭50−59312号公報では、マルチトール含
有物質に少量の単糖類または単糖アルコール類の
一種以上を添加し、無水の溶融状態としたものを
冷却、防湿した塔内で噴霧造粒して粉末状マルチ
トールにする方法が示され、また、平岩節等の特
開昭49−110620号公報、平岩節等の特開昭50−
24206号公報、小山田孝一等の特開昭50−25514号
公報、平岩節の特開昭51−32745号公報、特開昭
51−106766号公報、特開昭51−113813号公報、特
開昭51−128441号公報、特開昭52−47928号公報
などでは、固体マルチトールを乾燥雰囲気中で粉
末化し、その表面にマルチトール以外の可食性粉
末を付着被覆させて粉末状マルチトールを製造す
る方法が示され、また、金枝純等による特開昭50
−29510号公報では、マルチトール含有粉末をマ
ルチトールを難溶性の溶媒で濡らした後、マルチ
トール以外の糖質の微粉末と共に混合しながら乾
燥することによりマルチトール含有粉末の粒子表
面にマルチトール以外の糖質を付着固定させてマ
ルチトール含有粉末の固結を防止する方法が示さ
れている。 For example, JP-A No. 49-477 by Kunio Ueno et al.
Japanese Patent Application Laid-Open No. 49-87619 by Yoshio Hidaka et al. describes a method of adding a hydrophilic polymer compound such as an edible glue to an aqueous solution of maltitol and drying it to make powdered maltitol. In addition, in Japanese Patent Application Laid-Open No. 50-59312 by Kazuaki Kuno et al., a small amount of monosaccharides or monosaccharide alcohols is added to a maltitol-containing substance to form an anhydrous molten state, which is then cooled and moisture-proofed. A method of producing powdered maltitol by spraying and granulating it in a tower was shown, and also published in Japanese Patent Application Laid-Open No. 110620/1983 by Bushi Hiraiwa et al.
Publication No. 24206, Koichi Oyamada et al.'s JP-A-50-25514, Bushi Hiraiwa's JP-A-51-32745, JP-A-Sho.
51-106766, JP 51-113813, JP 51-128441, JP 52-47928, etc., solid maltitol is powdered in a dry atmosphere, and a multilayer coating is applied to the surface of the solid maltitol. A method for producing powdered maltitol by adhering and coating an edible powder other than tol was shown, and also published in Japanese Patent Application Laid-Open No. 1983-1990 by Jun Kanae et al.
In Publication -29510, maltitol-containing powder is wetted with a solvent in which maltitol is poorly soluble, and then dried while being mixed with a fine powder of carbohydrates other than maltitol. A method for preventing caking of maltitol-containing powder by adhering and fixing other carbohydrates has been shown.
しかしながら、これら多くの試みは、全てマル
チトールに他の物品を多量に混入または付着させ
なければならないだけでなく、マルチトールの強
い吸湿性という欠点を解消する方法ではない。事
実、これらの方法で得られる粉末は、大気中でど
うにか粉末状を示すという程度にすぎず、相変ら
ず強い吸湿性を有しており、大気中で短時間の後
には吸湿、固結、潮解を起し、到底実用に供しう
るものではない。本発明者等は、マルチトールの
このような欠点を解消するために、マルチトール
の製造方法と理化学的性質とを追及し、従来不可
能と信じられていた非吸湿性結晶マルチトールを
求めて鋭意研究を続けた。 However, these many attempts not only require a large amount of other substances to be mixed with or adhered to maltitol, but also do not solve the drawback of maltitol's strong hygroscopicity. In fact, the powders obtained by these methods only show a powdery state in the atmosphere, but they still have strong hygroscopic properties, and after a short time in the atmosphere they absorb moisture, solidify, and It causes deliquescence and cannot be put to practical use at all. In order to eliminate these drawbacks of maltitol, the present inventors investigated the manufacturing method and physical and chemical properties of maltitol, and sought non-hygroscopic crystalline maltitol, which was previously believed to be impossible. He continued his research.
その結果、澱粉を低DEに液化した澱粉液体液
に、イソアミラーゼ（EC 3.2.1.68）とβ−アミ
ラーゼ（EC 3.2.1.2）とを作用させてマルトース
高含有糖化液を得、これを精製し、濃縮して、マ
ルトースを晶出させ分蜜して得た純度（固形物当
りの重量％で示す。以下、単に純度という。）99
％の高純度マルトースをラネーニツケル触媒下で
水素添加し、精製して純度98.5％の高純度マルチ
トールを得、濃度（重量％で示す。以下、単に濃
度という。）75％に濃縮した水溶液を軟質ガラス
ビンに入れ30〜５℃に約６ケ月間保つたところ、
その内壁に結晶が析出した。この結晶を前記高純
度マルチトールの濃度80％水溶液に種晶として加
え、ゆつくり攪拌しながら助晶し、得られるマス
キツトを分蜜し、結晶に少量の水をスプレーして
洗浄し高純度の結晶を得、この結晶を水に溶解
し、同様に処理して再結晶化させ、より高純度の
結晶を採取し、この結晶の理化学的性質を調べた
ところ、従来全く知られていない非吸湿性の無水
結晶マルチトールであることを見いだし、本発明
を完全した。 As a result, starch liquid obtained by liquefying starch to a low DE was treated with isoamylase (EC 3.2.1.68) and β-amylase (EC 3.2.1.2) to obtain a maltose-rich saccharified liquid, which was then purified. The purity obtained by concentrating and crystallizing maltose (expressed in weight % based on solid matter, hereinafter simply referred to as purity) 99
% of high-purity maltose is hydrogenated under a Raney-nickel catalyst, purified to obtain high-purity maltitol with a purity of 98.5%, and an aqueous solution concentrated to a concentration (expressed in weight %, hereinafter simply referred to as concentration) of 75% is made into a soft When I put it in a glass bottle and kept it at 30-5℃ for about 6 months,
Crystals were deposited on the inner wall. These crystals are added as seed crystals to the 80% concentration aqueous solution of high-purity maltitol, and the crystals are auxiliary crystallized while stirring slowly. We obtained crystals, dissolved them in water, processed them in the same way, recrystallized them, collected higher purity crystals, and investigated the physical and chemical properties of these crystals. The present invention was completed based on the discovery that it is anhydrous crystalline maltitol.
本発明でいう飲食物とは、単に飲料および食品
だけでなく、味覚刺激を味わうことのできる物品
全般を意味し、例えば酒類、清涼飲料などの飲料
類、甘味料などの調味料、菓子、清物などの食品
類、飼料類、餌料類、リツプクリーム、歯磨など
の化粧品類、うがい薬、内服薬などの医薬品類な
どを意味する。 The term "food and drink" as used in the present invention refers not only to beverages and foods, but also to products in general that provide taste stimulation, such as alcoholic beverages, beverages such as soft drinks, seasonings such as sweeteners, sweets, and This refers to foods such as food products, feeds, feedstuffs, cosmetics such as lip balm and toothpaste, and pharmaceuticals such as mouthwashes and oral medications.
以下、本発明の無水結晶マルチトールの諸性質
について述べる。 Below, various properties of the anhydrous crystalline maltitol of the present invention will be described.
(1) 元素分析
測定値 Ｃ＝41.9 ％ Ｈ＝7.1 ％ Ｏ＝51.0
％
理論値 Ｃ＝41.86％ Ｈ＝7.03％ Ｏ＝51.11
％
（分子式：C12H24O11）
(2) 分子量
344.3
(3) 融点
146.5〜147.0℃
(4) 比旋光度
［α］20 D＋106.5゜（水１c.c.中に0.1ｇを含む。）
(5) 紫外部吸収
水溶液にして測定すると特徴ある吸収は示さ
ない。(1) Elemental analysis measurements C=41.9% H=7.1% O=51.0
% Theoretical value C=41.86% H=7.03% O=51.11
% (Molecular formula: C 12 H 24 O 11 ) (2) Molecular weight 344.3 (3) Melting point 146.5-147.0°C (4) Specific rotation [α] 20 D +106.5° (0.1 g in 1 c.c. of water (5) Ultraviolet absorption When measured as an aqueous solution, no characteristic absorption is shown.
(6) 赤外線吸収スペクトル
(a) 無水結晶マルチトールの赤外線吸収スペク
トル
無水結晶マルチトールの粉末５mgと乾燥
KBr220mgを攪拌、混合して透明なタブレツ
ト（厚さ約0.6mm）を作製し、赤外線吸収ス
ペクトルを測定した。結果は第１図に示す。(6) Infrared absorption spectrum (a) Infrared absorption spectrum of anhydrous crystalline maltitol 5 mg of anhydrous crystalline maltitol powder and dry
A transparent tablet (approximately 0.6 mm thick) was prepared by stirring and mixing 220 mg of KBr, and the infrared absorption spectrum was measured. The results are shown in Figure 1.
(b) 無水非晶質マルチトールの赤外線吸収スペ
クトル
無水結晶マルチトール３mgとKBr220mgを
熱水に完全に溶解し、次いで、加熱乾燥して
非晶質無水物にした後、透明なタブレツト
（厚さ約0.8mm）を作製して赤外線吸収スペク
トルを測定した。結果は第２図に示す。 (b) Infrared absorption spectrum of anhydrous amorphous maltitol 3 mg of anhydrous crystalline maltitol and 220 mg of KBr were completely dissolved in hot water, and then heated and dried to form an amorphous anhydride. (approximately 0.8 mm) and measured its infrared absorption spectrum. The results are shown in Figure 2.
(7) 溶解度
25℃で水100ｇに対し、無水結晶マルチトー
ルは165ｇ溶ける。(7) Solubility At 25℃, 165g of anhydrous crystalline maltitol dissolves in 100g of water.
(8) 溶解熱
15℃で水190moleに、無水結晶マルチトール
1moleを溶解させる時、5.5Kcalの吸熱を示す。(8) Anhydrous crystalline maltitol in 190 mole of water at heat of dissolution 15℃
When 1 mole is dissolved, it exhibits an endotherm of 5.5 Kcal.
(9) 物性、物質の色
無色透明な結晶である。微結晶は白色粉末状
で甘味を有し、臭はない。吸湿性はなく、潮解
しない。また、130℃、２時間の条件で乾燥減
量を測定すると0.5％以下である。(9) Physical properties and color of substance It is a colorless and transparent crystal. The microcrystals are a white powder with a sweet taste and no odor. It is non-hygroscopic and does not deliquesce. Furthermore, when the loss on drying is measured at 130°C for 2 hours, it is 0.5% or less.
マルチトール水溶液から晶出中の結晶例を顕
微鏡写真で第３図、第４図に示す。なお、水溶
液は中性ないし微酸性を示す。 Examples of crystals being crystallized from an aqueous maltitol solution are shown in FIGS. 3 and 4 as microscopic photographs. Note that the aqueous solution is neutral or slightly acidic.
(10) 薬剤に対する溶解性 水、0.1N−NaOH、0.1N−HClに易溶。(10) Solubility for drugs Easily soluble in water, 0.1N-NaOH, and 0.1N-HCl.
メタノール、エタノールに難溶。 Slightly soluble in methanol and ethanol.
クロロホルム、酢酸エチルに不溶。 Insoluble in chloroform and ethyl acetate.
(11) 呈色反応
アントロン−硫酸反応で緑色を呈する。フエ
ーリング氏液還元反応は陰性。ヨード反応は陰
性。(11) Color reaction: Appears green due to anthrone-sulfuric acid reaction. Fehling's solution reduction reaction was negative. Iodine reaction was negative.
(12) 構成糖
(a) 1N−硫酸で加水分解して得られる糖をペ
ーパークロマトグラフイー、ガスクロマトグ
ラフイーで分析すると、Ｄ−グルコースとＤ
−ソルビトールとの等モルずつからなつてい
る。(12) Constituent sugars (a) When the sugars obtained by hydrolysis with 1N sulfuric acid are analyzed by paper chromatography or gas chromatography, they are found to be D-glucose and D-glucose.
- sorbitol in equal molar proportions.
(b) 完全メチル化後、加水分解して得られる糖
をガスクロマトグラフイーで分析すると、
２，３，４，６−テトラ−０−メチル−Ｄ−
グルコースと１，２，３，５，６−ペンタ−
０−メチル−Ｄ−ソルビトールとの等モルず
つからなつている。 (b) When the sugar obtained by hydrolysis after complete methylation is analyzed by gas chromatography,
2,3,4,6-tetra-0-methyl-D-
Glucose and 1,2,3,5,6-penta-
It consists of equimolar amounts of 0-methyl-D-sorbitol and 0-methyl-D-sorbitol.
(c) 比旋光度が［α］20 D＋106.5゜と高い値を示す
こと、および赤外線吸収スペクトルが840cm
-1附近に吸収を示すことから、α−結合をし
ている。 (c) The specific rotation is as high as [α] 20 D +106.5°, and the infrared absorption spectrum is 840 cm
Since it shows absorption near -1 , it is α-bonded.
(d) 本結晶を、現在市販されているマルチトー
ル水溶液（試薬特級）を標準品としてペーパ
ークロマトグラフイー、ガスクロマトグラフ
イー、高速液体クロマトグラフイーで分析す
ると単一スポツト、単一ピークを示し、かつ
標準マルチトールと同一の位置に検出され
る。 (d) When this crystal is analyzed by paper chromatography, gas chromatography, or high performance liquid chromatography using a currently commercially available maltitol aqueous solution (special grade reagent) as a standard, it shows a single spot and a single peak. And it is detected in the same position as standard maltitol.
(13) Ｘ線解析
40℃におけるマルチトール過飽和水溶液（濃
度75％）から晶出した単結晶をＸ線解析したと
ころ、本結晶は、針方晶系で空間群がP212121
であり、格子定数がａ＝8.166Å、ｂ＝12.721
Å、ｃ＝13.629Åであつた。(13) X-ray analysis X-ray analysis of a single crystal crystallized from a maltitol supersaturated aqueous solution (concentration 75%) at 40°C revealed that the crystal was needle-shaped and had a space group of P2 1 2 1 2 1
and the lattice constants are a=8.166Å, b=12.721
Å, c=13.629 Å.
なお、本結晶の立体ORTEP図を第５図に示
す。以上の事実から本発明の結晶は、β−マルト
ース・モノハイドレイト結晶の場合とは違つて、
含水結晶ではなく、また報告されているエタノー
ル複合物でもなく、従来全く知られていない非吸
湿性の無水結晶マルチトールであると判断され
る。 A three-dimensional ORTEP diagram of this crystal is shown in FIG. From the above facts, the crystal of the present invention, unlike the case of β-maltose monohydrate crystal,
It is judged that it is not a water-containing crystal, nor is it an ethanol complex as reported, but a non-hygroscopic anhydrous crystalline maltitol, which has been completely unknown.
以下、本発明の無水結晶マルチトールおよびそ
れを含有する含蜜結晶の製造方法について述べ
る。 Hereinafter, the method for producing anhydrous crystalline maltitol of the present invention and honey-containing crystals containing the same will be described.
本発明で使用する晶出用マルチトール溶液は、
マルチトールの過飽和溶液であつて無水結晶マル
チトールが析出すればよく、マルチトールの製造
方法は問わない。通常、過飽和度が1.05〜1.5程
度で、具体的に述べれば、純度65％以上のマルチ
トールを望ましくは濃度約65〜95％水溶液とし、
その溶液濃度は溶液が凍結せず、また製造工程上
熱損失の比較的少ない０〜95℃の範囲が望まし
い。溶液の過飽和度、粘度を調整するために、例
えば、メタノール、エタノール、アセトンなどを
共存させることも自由である。また、晶出方法
は、通常40〜95℃の比較的高温の過飽和マルチト
ール溶液を助晶缶にとり、これに種晶を望ましく
は、0.1〜20％共存せしめて、ゆつくり攪拌しつ
つ徐冷し、晶出を促がしてマスキツトにすればよ
い。 The maltitol solution for crystallization used in the present invention is
Any method for producing maltitol may be used as long as it is a supersaturated solution of maltitol and anhydrous crystalline maltitol is precipitated. Normally, the degree of supersaturation is about 1.05 to 1.5, and specifically, maltitol with a purity of 65% or more is preferably made into an aqueous solution with a concentration of about 65 to 95%,
The concentration of the solution is preferably in the range of 0 to 95° C. so that the solution does not freeze and there is relatively little heat loss in the manufacturing process. In order to adjust the degree of supersaturation and viscosity of the solution, for example, methanol, ethanol, acetone, etc. may be co-present. In addition, the crystallization method involves placing a supersaturated maltitol solution at a relatively high temperature of usually 40 to 95°C in a auxiliary crystal can, coexisting with the seed crystal preferably at a rate of 0.1 to 20%, and gradually cooling it while stirring gently. However, it can be made into a mask by promoting crystallization.
このように、本発明の無水結晶マルチトール
は、過飽和マルチトール溶液に高純度無水結晶マ
ルチトールまたは比較的低純度の無水結晶マルチ
トール含有含蜜結晶を種晶として加えることによ
り容易い晶出させることができる。 As described above, the anhydrous crystalline maltitol of the present invention can be easily crystallized by adding high-purity anhydrous crystalline maltitol or relatively low-purity anhydrous crystalline maltitol-containing nectar crystals to a supersaturated maltitol solution as seed crystals. I can do it.
晶出したマスキツトから無水結晶マルチトール
およびそれを含有する含蜜結晶を製造する方法
は、無水結晶マルチトールおよびそれを含有する
含蜜結晶が採取できればよく、例えば分蜜方法、
ブロツク粉砕方法、流動造粒方法、噴霧乾燥方法
などの公知方法を利用すればよい。例えば、分蜜
方法は通常マスキツトをバスケツト型遠心分離機
にかけ、無水結晶マルチトールと蜜とを分離する
方法で、必要により、該結晶に少量の冷水をスプ
レーして洗浄することも容易であり、より高純度
の非吸湿性無水結晶マルチトールを製造するのに
好適である。他の三つの方法は、蜜を分離しない
ので得られる含蜜結晶にマルチトール純度の向上
は見られないが製品収量の多い特長を有してい
る。従つて、本製品の場合には、通常、無水結晶
マルチトール以外に蜜成分として澱粉糖由来の糖
アルコール、例えばソルビトール、マルトトリイ
トール、マルトテトライトールなどが含まれる。
噴霧乾燥の場合には、通常、濃度70〜85％、晶出
率25〜60％適度のマスキツトを高圧ポンプでノズ
ルから噴霧し、結晶粉末が溶融しない温度、例え
ば60〜100℃の熱風で乾燥し、次いで30〜60℃の
温風で約１〜20時間熱成すれば非吸湿性または難
吸湿性の含蜜結晶が容易に製造できる。また、ブ
ロツク粉砕方法は、通常、水分５〜15％、晶出率
10〜60％程度のマスキツトを0.5〜５日間静置し
て全体をブロツク状に晶出固化させ、これを粉砕
または切削などの方法によつて破砕し乾燥すれ
ば、非吸湿性または難吸湿性の含蜜結晶が容易に
製造できる。 The method for producing anhydrous crystalline maltitol and nectar-containing crystals containing the same from the crystallized muscuit may be any method as long as anhydrous crystalline maltitol and nectar-containing crystals containing the same can be collected, such as a molasses method,
Known methods such as block pulverization, fluidized granulation, and spray drying may be used. For example, in the honey separation method, the honey is usually separated from the anhydrous crystalline maltitol by placing the mask in a basket centrifuge, and if necessary, the crystals can be easily washed by spraying a small amount of cold water. It is suitable for producing higher purity non-hygroscopic anhydrous crystalline maltitol. The other three methods do not separate the nectar, so the maltitol purity of the resulting honey-containing crystals does not improve, but they have the advantage of high product yields. Therefore, in the case of this product, in addition to anhydrous crystalline maltitol, sugar alcohols derived from starch sugar, such as sorbitol, maltotriitol, and maltotetriitol, are usually included as honeydew components.
In the case of spray drying, a maskite with a concentration of 70 to 85% and a crystallization rate of 25 to 60% is usually sprayed from a nozzle using a high-pressure pump, and then dried with hot air at a temperature that does not melt the crystal powder, such as 60 to 100 degrees Celsius. Then, by heating with hot air at 30 to 60°C for about 1 to 20 hours, non-hygroscopic or hardly hygroscopic honey-containing crystals can be easily produced. In addition, the block crushing method usually has a moisture content of 5 to 15% and a crystallization rate of 5% to 15%.
If 10 to 60% maskite is allowed to stand for 0.5 to 5 days, the whole crystallizes and solidifies into blocks, and this is crushed by crushing or cutting and dried, it becomes non-hygroscopic or hardly hygroscopic. Honey-containing crystals can be easily produced.
また、マルチトール水溶液を常法に従い水分５
％未満に加熱濃縮して溶融状態とした過飽和マル
チトール溶液とし、この過飽和マルチトール溶液
に種晶をマルチトールの融点以下の温度で混〓
し、これを各種の形状、例えば粉体、顆粒、棒
状、板状、立方体などに成形して非吸湿性または
難吸湿性の含蜜結晶を得ることも自由にできる。 In addition, add maltitol aqueous solution to 5% water according to the usual method.
% to make a supersaturated maltitol solution in a molten state, and mix seed crystals into this supersaturated maltitol solution at a temperature below the melting point of maltitol.
However, it is also possible to freely form this into various shapes such as powder, granules, rods, plates, cubes, etc. to obtain non-hygroscopic or hardly hygroscopic honey-containing crystals.
このようにして得られる高純度無水結晶マルチ
トールおよび無水結晶マルチトール含有含蜜結晶
は、そのマルチトールの純度によつてその非吸湿
性は多少変動するが、実質的に非吸湿性があり、
流動性であり、粘着、固着の懸念もなく砂糖と同
様に取り扱えるので、例えば飲食物、化粧品、医
薬品、成形物、その他化学原料など各種用途に自
由に利用できる。 The high-purity anhydrous crystalline maltitol and the anhydrous crystalline maltitol-containing nectar crystals obtained in this way are substantially non-hygroscopic, although the non-hygroscopicity varies somewhat depending on the purity of the maltitol.
It is fluid and can be handled in the same way as sugar without worrying about sticking or sticking, so it can be freely used for various purposes such as food and drink, cosmetics, pharmaceuticals, molded products, and other chemical raw materials.
また、無水結晶マルチトール含有含蜜結晶は、
その純度の違いにより、融点、比旋光度などの理
化学的性質が変化する。このうち融点は、マルチ
トールの純度が低下するにともなつて低下し、融
解温度の幅も広くなる。例えば、純度85.2％の無
水結晶マルチトール含有含蜜結晶の融点は120〜
127℃である。 In addition, anhydrous crystalline maltitol-containing nectar crystals are
Physical and chemical properties such as melting point and specific rotation change depending on the purity. Among these, the melting point decreases as the purity of maltitol decreases, and the range of melting temperatures also increases. For example, the melting point of 85.2% pure anhydrous crystalline maltitol-containing honey crystals is 120~
It is 127℃.
従つて、その必要性によりマルチトール純度を
適宜選択して利用すればよい。また、本発明の無
水結晶マルチトールおよびそれを含有する含蜜結
晶は、舌にのせると、砂糖の場合とは違つて多量
の溶解熱をうばつて容易に溶解するので、清涼感
のある上品な甘味を呈し、甘味料として好適であ
る。 Therefore, maltitol purity may be appropriately selected and used depending on the necessity. In addition, when the anhydrous crystalline maltitol of the present invention and the honey-containing crystals containing it are placed on the tongue, unlike sugar, they absorb a large amount of heat of dissolution and dissolve easily, giving a refreshing and elegant taste. It has a sweet taste and is suitable as a sweetener.
本発明の無水結晶マルチトールおよびそれを含
有する含蜜結晶粉末は、水に対して溶解度、溶解
速度が大きいにもかかわらず、実質的に非吸湿性
粉末であるので、後に述べる粉末状即席飲食物な
どへの甘味付に特に好都合である。従つて、無水
結晶マルチトールおよびそれを含有する含蜜結晶
を使用することにより、従来マルチトールを使用
しては製造不可能、またはきわめて困難であると
されていた例えば、粉末甘味料、固形甘味料、フ
オンダント、チヨコレート、チユーインガム、即
席ジユース、即席スープ、顆粒、錠剤などの製造
がきわめて容易に工業的に製造できることとなつ
たのである。 Although the anhydrous crystalline maltitol of the present invention and the honey-containing crystalline powder containing the same have high solubility and dissolution rate in water, they are substantially non-hygroscopic powders. It is particularly useful for sweetening things. Therefore, by using anhydrous crystalline maltitol and honey-containing crystals containing it, it is possible to produce sweeteners such as powdered sweeteners and solid sweeteners, which were conventionally considered impossible or extremely difficult to produce using maltitol. It became extremely easy to produce products such as food, foundation, thiokolate, chewing gum, instant juice, instant soup, granules, and tablets on an industrial scale.
また、本発明の無水結晶マルチトールおよびそ
れを含有する含蜜結晶は、非吸湿性であつて固結
しないことから流動性がよく、その包装、輸送、
貯蔵などの管理に要する物的、人的経費が削減で
きるので、その利益は計り知れないものがある。 In addition, the anhydrous crystalline maltitol of the present invention and the nectar-containing crystals containing the same are non-hygroscopic and do not solidify, so they have good fluidity, and their packaging, transportation,
The benefits are immeasurable because the physical and human costs required for storage and other management can be reduced.
また、本発明の無水結晶マルチトールおよびそ
れを含有する含蜜結晶は、水にきわめてよく溶
け、従来水溶液で使用されていた場合と同様に、
マルチトール本来の性質、例えば甘味性、ボデイ
付与性、照り付与性、保湿性、粘性、耐熱性、耐
酸性、難発酵性、難消化性、非齲蝕性などの性質
も兼備しているので、これら性質を利用した飲食
物、化粧品、医薬品などを製造することも自由で
ある。 In addition, the anhydrous crystalline maltitol of the present invention and the nectar-containing crystals containing the same are extremely soluble in water, and as in the case of conventionally used aqueous solutions,
Maltitol has the original properties such as sweetness, body imparting properties, shine imparting properties, moisturizing properties, viscosity, heat resistance, acid resistance, non-fermentability, indigestibility, and non-cariogenic properties. It is also free to manufacture foods, drinks, cosmetics, medicines, etc. using these properties.
以下に、本発明をより詳細に説明する。 The present invention will be explained in more detail below.
本発明の無水結晶マルチトールおよびそれを含
有する含蜜結晶は、そのまま甘味付のための調味
料として使用することができる。必要ならば、例
えば、粉飴、ブドウ糖、マルトース、異性化糖、
砂糖、蜂蜜、メープルシユガー、ソルビトール、
ジヒドロカルコン、ステビオシド、α−グリコシ
ルステビオシド、ラカンカ甘味物、グリチルリチ
ン、Ｌ−アスパラチルＬ−フエニルアラニンメチ
ルエステル、サツカリン、グリシン、アラニンな
どのような他の甘味料の一種または二種以上の適
量と混合して使用してもよく、またデキストリ
ン、澱粉、乳糖などのような増量剤と混合して使
用することもできる。また、本発明の無水結晶マ
ルチトールおよびそれを含有する含蜜結晶甘味料
のうち粉末品は、そのままで、または必要に応じ
て増量剤、賦形剤、結合剤などと混合して顆粒、
球状、錠剤、棒状、板状、立方体などに成形して
使用することも自由である。 The anhydrous crystalline maltitol of the present invention and the honey-containing crystals containing the same can be used as they are as a seasoning for sweetening. If necessary, for example, powdered candy, glucose, maltose, high fructose sugar,
sugar, honey, maple sugar, sorbitol,
Mixed with appropriate amounts of one or more other sweeteners such as dihydrochalcone, stevioside, α-glycosyl stevioside, Lacanca sweetener, glycyrrhizin, L-asparatyl L-phenylalanine methyl ester, saccharin, glycine, alanine, etc. It can also be used in combination with bulking agents such as dextrin, starch, lactose, etc. In addition, among the anhydrous crystalline maltitol and the honey-containing crystalline sweetener of the present invention, powder products can be used as they are, or if necessary, mixed with fillers, excipients, binders, etc. to form granules.
It can also be freely formed into spheres, tablets, rods, plates, cubes, etc. for use.
また、本発明の無水結晶マルチトールおよびそ
れを含有する含蜜結晶は、マルチトールと同様
に、消化吸収されにくいから、本発明の無水結晶
マルチトールおよびそれを含有する含蜜結晶で甘
味付された飲食物のカロリーを低下させることが
できる。従つて、本発明の無水結晶マルチトール
およびそれを含有する含蜜結晶は、糖尿病者、肥
満者などのカロリー制限している人のための低カ
ロリー甘味料として、また低カロリー飲食物、例
えば美容食、健康食、ダイエツト食への甘味付に
利用できるのである。 In addition, since the anhydrous crystalline maltitol of the present invention and the honey-containing crystals containing the same are difficult to digest and absorb like maltitol, the anhydrous crystalline maltitol of the present invention and the honey-containing crystals containing the same are sweetened. can reduce the calorie content of food and drink. Therefore, the anhydrous crystalline maltitol of the present invention and the nectar-containing crystals containing the same can be used as a low-calorie sweetener for people who are restricting their calories, such as diabetics and obese people, and also in low-calorie foods and drinks, such as cosmetics. It can be used to sweeten foods, health foods, and diet foods.
また、本発明の無水結晶マルチトールおよびそ
れを含有する含蜜結晶は、マルチトールと同様に
虫歯誘発菌などによつて発酵されにくいことなど
より、虫歯を起しにくい甘味料としても利用でき
る。例えば、チユーインガム、チヨコレート、ビ
スケツト、クツキー、キヤラメル、キヤンデーな
どの菓子類、コーラ、サイダー、ジユース、コー
ヒー、乳酸菌飲料などの飲料水類などにおける低
齲蝕性飲食物の甘味付に好適である。また、うが
い水が練歯みがきなどの虫歯を予防する化粧品や
医薬などへの甘味付にも好適である。 Further, the anhydrous crystalline maltitol of the present invention and the nectar-containing crystals containing the same can also be used as a sweetener that is less likely to cause dental caries because, like maltitol, it is less likely to be fermented by caries-inducing bacteria. For example, it is suitable for sweetening low-cariogenic foods and drinks, such as confectionery such as chewing gum, chocolate, biscuit, kutsky, caramel, and candy, and drinking water such as cola, cider, juice, coffee, and lactic acid bacteria drinks. The gargle water is also suitable for sweetening cosmetics and medicines that prevent tooth decay, such as toothpaste.
本発明の無水結晶マルチトールおよびそれを含
有する含蜜結晶の甘味は、酸味、塩から味、渋
味、旨味、苦味などの他の呈味を有する各種の物
質とよく調和し、耐酸性、耐熱性も大きいもので
今まで述べた特殊な場合だけでなく、普通一般の
飲食物の甘味付、呈味改良に、また品質改良など
に自由に利用できる。 The sweetness of the anhydrous crystalline maltitol of the present invention and the honey-containing crystals containing the same harmonizes well with various substances having other tastes such as sour, salty, astringent, umami, and bitter, and has acid resistance and It has a high heat resistance and can be used freely not only in the special cases mentioned above, but also for sweetening and improving the taste of general food and drink, as well as for improving quality.
例えば、醤油、粉末醤油、味噌、粉末味噌、も
ろみ、ひしお、フリカケ、マヨネーズ、ドレツシ
ング、食酢、三杯酢、粉末すし酢、中華の素、天
つゆ、麺つゆ、ソース、ケチヤツプ、焼肉のタ
レ、カレールウ、シチユーの素、スープの素、ダ
シの素、複合調味料、みりん、新みりん、テーブ
ルシユガー、コーヒーシユガー、など各種調味料
として自由に使用できる。 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 stock, dashi stock, compound seasonings, mirin, new mirin, table sugar, coffee sugar, etc.
また、例えば、せんべい、あられ、おこし、餅
類、まんじゆう、ういろう、あん類、羊羮、水羊
羮、綿玉、ゼリー、カステラ、飴玉などの各種和
菓子、パン、ビスケツト、クラツカー、クツキ
ー、パイ、プリン、バタークリーム、カスタード
クリーム、シユークリーム、ワツフル、スポンジ
ケーキ、ドーナツ、チヨコレート、チユーインガ
ム、キヤラメル、キヤンデーなどの各種洋菓子、
アイスクリーム、シヤーベツトなどの氷菓、果実
のシロツプ漬、氷蜜などのシロツプ類、フラワー
ペースト、ピーナツツペースト、フルーツペース
トなどのペースト類、ジヤム、マーマレード、シ
ロツプ漬、糖菓などの果実、野菜の加工食品類、
パン類、麺類、米飯類、人造肉などの穀類加工食
品類、福神漬、べつたら漬、千枚漬、らつきよ漬
などの漬物類、たくあん漬の素、白菜漬の素など
の漬物の素類、ハム、ソーセージなどの畜肉製品
類、魚肉ハム、魚肉ソーセージ、カマボコ、チク
ワ、天ぷらなどの魚肉製品、ウニ、イカの塩辛、
酢コンブ、さきするめ、ふぐのみりん干しなどの
各種珍味類、のり、山菜、するめ、小魚、貝など
で製造されるつくだ煮類、煮豆、ポテトサラダ、
コンブ巻などのそう菜食品、乳製品、魚肉、畜
肉、果実、野菜のビン詰、缶詰類、合成酒、果実
酒、洋酒などの酒類、コーヒー、ココア、ジユー
ス、炭酸飲料、乳酸飲料、乳酸菌飲料などの清涼
飲料水、プリンミツクス、ホツトケーキミツクス
などのプレミツクス粉類、即席ジユース、即席コ
ーヒー、即席しるこ、即席スープなど即席飲料食
品などの各種飲食物への甘味料として、また、呈
味各良剤、品質改良剤などとして自由に利用でき
る。 Also, for example, rice crackers, arare, okoshi, rice cakes, manjiyu, uiro, bean paste, yokan, water yolk, cotton balls, jelly, castella, hard candy, and other Japanese sweets, bread, biscuits, kratska, and kutsuki. , pies, puddings, butter cream, custard cream, cream puffs, Watsuful, sponge cakes, donuts, chocolate cakes, chewing gum, caramel, yellow cakes, and other Western sweets.
Processed fruit and vegetable foods such as ice cream, frozen desserts such as sherbet, fruit pickled in syrup, syrups such as ice nectar, pastes such as flower paste, peanut paste, and fruit paste, jam, marmalade, syrup pickles, and sugar confections. kind,
Bread, noodles, cooked rice, processed grain foods such as artificial meat, pickles such as Fukujinzuke, Betsutarzuke, Senmaizuke, and Ratsukiyozuke, pickle bases such as pickled pickles, Chinese cabbage pickles, Meat products such as ham and sausage, fish ham, fish sausage, fish products such as kamaboko, chikuwa, and tempura, salted sea urchin and squid,
Various delicacies such as vinegared kelp, sakisurume, and mirin-dried puffer fish, seaweed, wild vegetables, dried sardines, small fish, shellfish, and other delicacies, boiled beans, potato salad,
Vegetable foods such as kelp rolls, dairy products, fish, meat, meat, fruits, bottled vegetables, canned goods, alcoholic beverages such as synthetic alcohol, fruit alcohol, Western liquor, coffee, cocoa, youth, carbonated drinks, lactic acid drinks, lactic acid bacteria drinks It can be used as a sweetener for various foods and drinks such as soft drinks such as pudding mixes, premix powders such as pudding mixes and hot cake mixes, instant drink foods such as instant juice, instant coffee, instant shiruko, and instant soup. It can be freely used as an agent, quality improver, etc.
また、本発明の無水結晶マルチトールおよびそ
れを含有する含蜜結晶は、非吸湿性で、流動性が
良好なことより、例えば、チユーインガム、酢コ
ンブなどの場合に、これら表面を被覆するなどに
より、内容物表面と包装紙との付着防止、すべり
改良剤などとしても有利に利用できる。 In addition, the anhydrous crystalline maltitol of the present invention and the honey-containing crystals containing the same are non-hygroscopic and have good fluidity, so that they can be used, for example, in chewing gum, vinegar kelp, etc., by coating the surfaces thereof. It can also be advantageously used to prevent adhesion between the surface of contents and wrapping paper, and as a slip improver.
また、家畜、家禽、その他蜜蜂、蚕、魚などの
飼育動物のために飼料、餌料などの嗜好性を向上
させる目的で使用することもできる。その他、タ
バコ、練歯みがき、口紅、リツプクリーム、内服
薬、トローチ、肝油ドロツプ、口中清涼剤、口中
香錠、うがい薬など各種固形状、ペースト状、液
状などで嗜好物、化粧品、医薬品などへの呈味改
良剤、矯味剤として、さらには品質改良剤などと
して自由に利用できる。 It can also be used for the purpose of improving the palatability of feed, feed, etc. for livestock, poultry, and other domesticated animals such as bees, silkworms, and fish. In addition, tobacco, toothpaste, lipstick, lip balm, oral medicines, pastilles, cod liver oil drops, mouth fresheners, pastilles, gargles, etc., in various solid, paste, and liquid forms to provide flavor to recreational foods, cosmetics, and pharmaceuticals. It can be freely used as a improver, a flavoring agent, and even as a quality improver.
また、本発明の無水結晶マルチトールまたはそ
を含有する含蜜結晶に少量の水をスプレーする
か、またはマルチトール水溶液の少量をスプレー
してわずかにしめらせた後、低圧圧縮成形するこ
とにより、グラニユー糖から製造した成形砂糖同
様に各種形状、例えばサイコロ状、魚、花等に自
由に成形できるのでコーヒー、紅茶などの好適な
成形甘味料が容易に製造できる。この際、例え
ば、α−グリコシルステビオシド、サツカリン、
砂糖、Ｌ−アスパラチルＬ−フエニルアラニンメ
チルエステルなどを含有せしめて増甘すること
も、赤や緑などの食用色素で着色することも、さ
らに、コーヒーフレーバー、オレンジフレーバ
ー、ブランデーフレーバーなどのフレーバー類を
含有せしめて成形することも自由である。また、
フレーバー類での着香に当つて、予じめフレーバ
ー類とシクロデキストリンとの包摂化合物にして
使用することも自由である。 Alternatively, the anhydrous crystalline maltitol of the present invention or the honey-containing crystals containing the same may be sprayed with a small amount of water or a small amount of an aqueous maltitol solution to make it slightly damp, and then subjected to low-pressure compression molding. Like molded sugar produced from granulated sugar, it can be freely molded into various shapes, such as dice, fish, flowers, etc., making it easy to produce molded sweeteners suitable for coffee, tea, and the like. At this time, for example, α-glycosylstevioside, saccharin,
It can be sweetened by adding sugar, L-asparatyl L-phenylalanine methyl ester, etc., it can be colored with food coloring such as red or green, and it can also be flavored with coffee flavor, orange flavor, brandy flavor, etc. It is also free to mold it by containing it. Also,
For flavoring, it is also possible to use the flavor and cyclodextrin as a clathrate compound in advance.
また、高純度無水結晶マルチトールは、砂糖と
同様に巨大結晶の採取が容易にできるので、氷砂
糖、コーヒーシユガーなどのような透明ないし半
透明の非吸湿性甘味料としても利用することもで
きる。 In addition, high-purity anhydrous crystalline maltitol can be easily harvested in giant crystals just like sugar, so it can also be used as a transparent or translucent non-hygroscopic sweetener such as rock sugar or coffee sugar. .
更に、本発明の無水結晶マルチトールまたはそ
れを含有する含蜜結晶粉末に、例えばビタミン
剤、抗生物質、乳酸菌などを混合して各種形状に
成形、例えば顆粒成形機にかけて顆粒に、打錠機
にかけて錠剤にし、各種用途に使用することも自
由である。 Further, the anhydrous crystalline maltitol of the present invention or the nectar-containing crystalline powder containing the same is mixed with, for example, vitamins, antibiotics, lactic acid bacteria, etc., and molded into various shapes, for example, processed into granules using a granulating machine, or processed using a tablet machine. It is also free to make tablets and use them for various purposes.
以上述べたような飲食物、嗜好物、飼料、餌
料、化粧品、医薬品などの飲食物に、本発明の無
水結晶マルチトールおよびそれを含有する含蜜結
晶を含有せしめる方法は、その製品が完成するま
での工程に含有せしめればよく、例えば混和、混
〓、溶解、融解、浸漬、浸透、散布、塗布、被
覆、噴霧、注入、晶出、固化などの公知の方法が
適宜選ばれる。 The method for incorporating the anhydrous crystalline maltitol of the present invention and nectar-containing crystals containing the same into food and drink, such as food and drink, luxury food, feed, fodder, cosmetics, and pharmaceuticals, as described above, can be carried out until the product is completed. For example, known methods such as mixing, mixing, dissolving, melting, dipping, permeating, scattering, coating, coating, spraying, pouring, crystallizing, and solidifying can be selected as appropriate.
更に本発明の無水結晶マルチトールおよびそれ
を含有する含蜜結晶は、水分含量が比較的に少な
いか、または実質的に無水であり、また完全無水
にすることも軽く熱風乾燥するだけで達成できる
ので、非水系での化学反応用糖アルコールとして
好都合である。従つて、マルチトール結晶から非
水系での公知の反応によりきわめて容易に、例え
ばエーテル誘導体、エステル誘導体などが製造で
きることとなつた。これら誘導体は、例えば界面
活性剤、乳化剤などとして有利に利用できる。 Furthermore, the anhydrous crystalline maltitol of the present invention and the honey-containing crystals containing the same have a relatively low water content or are substantially anhydrous, and can be made completely anhydrous by simply drying with hot air. Therefore, it is convenient as a sugar alcohol for chemical reactions in non-aqueous systems. Therefore, it has become possible to produce, for example, ether derivatives, ester derivatives, etc. from maltitol crystals very easily by known reactions in non-aqueous systems. These derivatives can be advantageously used as, for example, surfactants and emulsifiers.
以下、無水結晶マルチトールまた、それを含有
する含蜜結晶の製造について参考例を述べるとと
もに本発明の実施例を述べる。 Hereinafter, reference examples will be described regarding the production of anhydrous crystalline maltitol and honey-containing crystals containing the same, as well as examples of the present invention.
参考例 １
無水結晶マルチトールの種晶の製造
馬齢薯澱粉１重量部と水10重量部との懸濁液に
市販の細菌液化型α−アミラーゼを加え90℃に加
熱糊化し、直ちに130℃に加熱して酵素反応を止
め、DE約0.5の液化液を得た。この澱粉液化液を
55℃まで急冷してシユードモナス・アミロデラモ
サ（Pseudomonas amyloderamosa）
ATCC21262の培養液から調製したイソアミラー
ゼ（EC 3.2.1.68）を澱粉ｇ当り100単位と、大豆
由来のβ−アミラーゼ（EC 3.2.1.2）（長瀬産業
(株)製、商品名＃1500）を同じく50単位とを加えPH
5.0に保つて40時間糖化し、糖組成がグルコース
0.4％、マルトース92.5％、マルトトリオース5.0
％、マルトテトラオース以上のデキストリン2.1
％からなるマルトース高含有糖化液を得、これを
活性炭で脱色し、イオン交換樹脂で脱塩精製し
た。本マルトース溶液を濃度75％に濃縮した後、
助晶缶にとり、β−マルトース・モノハイドレト
結晶の粉末種晶１％を加え40℃とし、ゆつくり攪
拌しつつ、徐冷して、２日間を要して30℃まで下
げ、バスケツト型遠心機で分蜜し、結晶を少量の
水でスプレーし洗浄して純度99.0％の高純度結晶
マルトースを得た。本マルトースを50％水溶液に
し、オートクレーブに入れ、触媒としてラネーニ
ツケル10％を添加し、攪拌しながら温度を90〜
125℃に上げ、水素圧を20〜100Kg／cm2に上げて水
素化を完了させた後、ラネーニツケルを除去し、
常法に従つて活性炭、イオン交換樹脂で精製して
純度98.5％の高純度マルチトールを得た。本マル
チトール溶液を減圧濃縮して、濃度75％にしたマ
ルチトール水溶液の一部を軟質ガラスビンに入
れ、30〜５℃に約６ケ月間保つたところその内壁
に無水結晶マルチトールが析出した。Reference Example 1 Production of seed crystals of anhydrous crystalline maltitol Commercially available bacterial liquefied α-amylase was added to a suspension of 1 part by weight of horse potato starch and 10 parts by weight of water, gelatinized by heating to 90°C, and immediately heated to 130°C. The enzymatic reaction was stopped by heating, and a liquefied liquid with a DE of about 0.5 was obtained. This starch liquefied liquid
Pseudomonas amyloderamosa by rapid cooling to 55℃
Isoamylase (EC 3.2.1.68) prepared from the culture solution of ATCC21262 was mixed with 100 units per g of starch and β-amylase derived from soybean (EC 3.2.1.2) (Nagase Sangyo Co., Ltd.)
Co., Ltd., product name #1500) and 50 units of PH
5.0 and saccharified for 40 hours, the sugar composition is glucose.
0.4%, maltose 92.5%, maltotriose 5.0
%, dextrin over maltotetraose 2.1
A high maltose-containing saccharified solution consisting of 5% was obtained, which was decolorized with activated carbon and desalted and purified with an ion exchange resin. After concentrating this maltose solution to a concentration of 75%,
Add 1% powdered seed crystals of β-maltose monohydrate crystals to a auxiliary crystal can, bring to 40°C, slowly cool while stirring, cool to 30°C over 2 days, and use a basket centrifuge. The honey was separated, and the crystals were washed by spraying with a small amount of water to obtain high-purity crystalline maltose with a purity of 99.0%. Make this maltose into a 50% aqueous solution, put it in an autoclave, add 10% Raney nickel as a catalyst, and raise the temperature to 90~90℃ while stirring.
After raising the temperature to 125℃ and increasing the hydrogen pressure to 20-100Kg/ cm2 to complete hydrogenation, Raney nickel was removed,
High purity maltitol with a purity of 98.5% was obtained by purification using activated carbon and ion exchange resin according to a conventional method. This maltitol solution was concentrated under reduced pressure, and a portion of the aqueous maltitol solution made to a concentration of 75% was placed in a soft glass bottle and kept at 30 to 5°C for about 6 months, and anhydrous crystalline maltitol was precipitated on the inner wall of the bottle.
この結晶を、前記高純度マルチトールの濃度80
％水溶液に種晶として加え、ゆくつり攪拌しなが
ら助晶し、得られたマスキツトをバスケツト型遠
心分離機で分蜜し、結晶に少量の水をスプレーし
て洗浄し純度99.8％の高純度無水結晶マルチトー
ルを採取した。 The crystals were mixed with high purity maltitol at a concentration of 80%.
% aqueous solution as seed crystals and slowly stirred to form auxiliary crystals, the resulting maskite was separated using a basket centrifuge, and the crystals were washed by spraying a small amount of water to produce a high-purity anhydrous product with a purity of 99.8%. Crystalline maltitol was collected.
このようにして得た無水結晶マルチトールは融
点が146.5〜147℃であり、溶解度が水100ｇに対
し、25℃〜165ｇであつた。また室内に放置して
も吸湿性は示さなかつた。 The anhydrous crystalline maltitol thus obtained had a melting point of 146.5-147°C and a solubility of 25°C-165g per 100g of water. Moreover, even when left indoors, it did not exhibit hygroscopicity.
この無水結晶マルチトールは、種晶として有利
に用いることができる。 This anhydrous crystalline maltitol can be advantageously used as seed crystals.
参考例 ２
無水結晶マルチトールの製造
馬鈴薯澱粉１重量部と水10重量部との懸濁液
に、市販の細菌液化型α−アミラーゼを加え、90
℃に加熱糊化し、直ちに130℃に加熱して酵素反
応を止め、DE約0.5の液化液を得た。この澱粉液
化液を50℃まで急冷し、エツシエリヒア・インタ
ーメデイア（Escherichia intermedia）
ATCC21073の培養液から調製したプルラナーゼ
（EC 3.2.1.41）を澱粉ｇ当り50単位と、大豆由来
のβ−アミラーゼ（長瀬産業(株)製、商品名
＃1500）を同じく30単位とを加え、PH6.0に保つ
て46時間糖化し、糖化液を活性炭で脱色し、イオ
ン交換樹脂で脱塩したのち濃縮し、糖組成がグル
コース0.4％、マルトース92.5％、マルトトリオ
ース4.8％、マルトテトラオース以上のデキスト
リン2.3％からなるマルトース溶液を原料澱粉に
対して収率（固形物当り）約97％で得た。Reference Example 2 Production of anhydrous crystalline maltitol 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.
The mixture was heated to gelatinize at 130°C and immediately heated to 130°C to stop the enzymatic reaction, yielding a liquefied liquid with a DE of about 0.5. This starch liquefied liquid was rapidly cooled to 50℃, and Escherichia intermedia was grown.
50 units of pullulanase (EC 3.2.1.41) prepared from the culture solution of ATCC21073 per g of starch and 30 units of soybean-derived β-amylase (manufactured by Nagase Sangyo Co., Ltd., trade name #1500) were added, and PH6 The saccharified liquid was kept at 0.0 and saccharified for 46 hours, decolorized with activated carbon, desalted with ion exchange resin, and concentrated. A maltose solution consisting of 2.3% dextrin was obtained at a yield (based on solids) of about 97% based on the raw starch.
本マルトース溶液を濃度50％にし、これに触媒
としてラネーニツケル10％を添加し、攪拌しなが
ら温度を90〜125℃に上げ、水素圧を20〜100Kg／
cm2に上げて水素化を完了させた後、ラネーニツケ
ルを除去し、常法に従つて活性炭、イオン交換樹
脂で精製して、組成がソルビトール0.8％、マル
チトール92.2％、マルトトリイトール4.6％、マ
ルトテトライトール以上のデキストリンアルコー
ル2.4％からなるマルチトール溶液を原料澱粉に
対して収率約92％で得た。 This maltose solution was brought to a concentration of 50%, 10% Raney nickel was added thereto as a catalyst, the temperature was raised to 90-125℃ with stirring, and the hydrogen pressure was increased to 20-100Kg/
cm 2 to complete hydrogenation, remove Raney nickel, and purify with activated carbon and ion exchange resin according to conventional methods to obtain a product with a composition of 0.8% sorbitol, 92.2% maltitol, 4.6% maltotriitol, A maltitol solution consisting of 2.4% dextrin alcohol with maltotetriol or higher was obtained at a yield of about 92% based on the raw material starch.
本マルチトール溶液を濃度80％に濃縮した後、
助晶缶にとり、無水結晶マルチトールの粉末種晶
１％を加えて50℃とし、ゆつくり攪拌しつつ徐冷
して、３日間を要して20℃まで下げ、バスケツト
型遠心分離機で分蜜し、結晶を少量の水でスプレ
ーし、洗浄して結晶を採取した。純度99.2％の無
水結晶マルチトールを原料澱粉に対して収率約46
％で得た。 After concentrating this maltitol solution to a concentration of 80%,
Add 1% powdered seed crystals of anhydrous crystalline maltitol to a auxiliary crystal can, bring the temperature to 50°C, slowly cool it while stirring, cool it down to 20°C over 3 days, and separate it using a basket centrifuge. The crystals were collected by washing and spraying the crystals with a small amount of water. Yield of anhydrous crystalline maltitol with a purity of 99.2% based on raw starch is approximately 46%.
Obtained in %.
本品の融点は、145.5〜147℃であつた。 The melting point of this product was 145.5-147°C.
本品は、純度が高く吸湿性を全く示さず、工業
試薬ばかりでなく、各種飲食物、化粧品、医薬品
などの甘味料、呈味改良剤、矯味剤、品質改良剤
などとして、さらには化学原料としても有利に利
用できる。 This product has high purity and shows no hygroscopicity, and is used not only as an industrial reagent but also as a sweetener, taste improver, flavoring agent, quality improver, etc. for various foods, drinks, cosmetics, and pharmaceuticals, and as a chemical raw material. It can also be used to advantage.
参考例 ３
無水結晶マルチトール含有含蜜結晶粉末の製造
コーンスターチ３重量部と水10重量部との懸濁
液に、市販の細菌液化型α−アミラーゼを加え、
90℃に加熱糊化した後、130℃に加熱して酵素反
応を止め、DE約３の液化液とし、この澱粉液化
液を55℃に急冷してシユードモナス・アミロデラ
モサ（Pseudomonas amyloderamosa）
ATCC21262の培養液から調製したイソアミラー
ゼ（EC 3.2.1.68）を澱粉ｇ当り100単位と、大豆
由来のβ−アミラーゼを同じく30単位とを加え、
PH5.0に保つて36時間糖化し、参考例２と同様に
精製して糖組成がグルコース2.6％、マルトース
85.4％、マルトトリオース7.4％、マルトテトラ
オース以上のデキストリン4.6％からなるマルト
ース溶液を得、次いで参考例２と同様に水素化
し、精製して、ソルビトール3.6％、マルチトー
ル85.0％、マルトトリイトール6.8％、マルトテ
トライトール以上のデキストリンアルコール4.6
％からなるマルチトール溶液を濃度88％に濃縮し
た後、助晶缶にとり、無水結晶マルチトールの粉
末結晶２％を加えて50℃とし、ゆつくり攪拌しな
がら２時間保つた後、バツトにとり、20℃で４日
間静止して晶出固化させ、次いで切削型粉砕機で
粉砕し、乾燥して無水結晶マルチトール含有含蜜
結晶粉末を収率90％で得た。本品の融点は、120
〜127℃であつた。本品は、実質的に吸湿性を示
さず、取り扱いが容易であり、各種飲食物、化粧
品、医薬品などの甘味料、呈味改良剤、矯味剤、
品質改良剤などとして有利に使用できる。Reference Example 3 Production of honey-containing crystalline powder containing anhydrous crystalline maltitol To a suspension of 3 parts by weight of corn starch and 10 parts by weight of water, commercially available bacterial liquefied α-amylase was added.
After gelatinization by heating at 90°C, heating to 130°C to stop the enzyme reaction produces a liquefied liquid with a DE of about 3. This starch liquefied liquid is rapidly cooled to 55°C to produce Pseudomonas amyloderamosa.
Add 100 units of isoamylase (EC 3.2.1.68) prepared from the culture solution of ATCC21262 per g of starch and 30 units of β-amylase derived from soybean,
Saccharification was carried out for 36 hours while maintaining the pH at 5.0, and the sugar composition was purified in the same manner as in Reference Example 2, with a sugar composition of 2.6% glucose and maltose.
A maltose solution consisting of 85.4% maltotriose, 7.4% maltotriose, and 4.6% dextrin higher than maltotetraose was obtained, and then hydrogenated and purified in the same manner as in Reference Example 2 to obtain sorbitol 3.6%, maltitol 85.0%, and maltotriitol. 6.8%, maltotetriol or higher dextrin alcohol 4.6
After concentrating the maltitol solution consisting of The mixture was allowed to stand still at 20° C. for 4 days to crystallize and solidify, and then it was pulverized with a cutting type pulverizer and dried to obtain a honey-containing crystal powder containing anhydrous crystalline maltitol in a yield of 90%. The melting point of this product is 120
It was ~127℃. This product exhibits virtually no hygroscopicity and is easy to handle, and can be used as a sweetener, taste improver, or flavoring agent for various foods, drinks, cosmetics, and pharmaceuticals.
It can be advantageously used as a quality improver.
参考例 ４
無水結晶マルチトール含有含蜜結晶粉末の製造
参考例２の方法で製造したマルチトール溶液を
80％に濃縮した後、助晶缶にとり、無水結晶マル
チトール含有含蜜結晶粉末２％を加えて、50℃か
らゆつくり攪拌しつつ徐冷し、晶出率35％のマス
キツトを得た。高圧ポンプにて150Kg／cm2の圧に
て1.5mm口径ノズルより乾燥塔上より噴霧した。
これと同時に、85℃の熱風を乾燥塔の上部より送
風して底部に設けた移送金網コンベア上に捕集
し、コンベアの下より40℃の温風を送りつつ移動
金網コンベア上に捕集した結晶粉末を乾燥塔外に
徐々に移動させ、40分を要して取出した。この取
出した結晶粉末を熟成塔に充填して10時間熟成さ
せ、結晶化と乾燥を完了させ、無水結晶マルチト
ール含有含蜜結晶粉末を収率92％で得た。Reference Example 4 Production of honey-containing crystalline powder containing anhydrous crystalline maltitol The maltitol solution produced by the method of Reference Example 2 was
After concentrating to 80%, it was placed in a auxiliary crystal can, 2% of anhydrous crystal maltitol-containing honey crystal powder was added, and the mixture was slowly cooled from 50°C with gentle stirring to obtain a maskite with a crystallization rate of 35%. The mixture was sprayed from above the drying tower through a 1.5 mm diameter nozzle at a pressure of 150 kg/cm 2 using a high pressure pump.
At the same time, 85°C hot air was blown from the top of the drying tower and collected on the transfer wire mesh conveyor installed at the bottom, and 40°C hot air was sent from below the conveyor and collected on the moving wire mesh conveyor. The crystal powder was gradually moved out of the drying tower and taken out after 40 minutes. The extracted crystal powder was packed into an aging tower and aged for 10 hours to complete crystallization and drying, and a honey-containing crystal powder containing anhydrous crystalline maltitol was obtained in a yield of 92%.
本品は、吸湿性がなく、取り扱いが容易で甘味
料などの飲食物としてばかりではなく、各種化学
工業原料としても有利に使用できる。 This product is non-hygroscopic, easy to handle, and can be advantageously used not only as a sweetener and other foods and drinks, but also as a raw material for various chemical industries.
実施例 １
フオンダントの製造
コーンスターチ５重量部と水10重量部との懸濁
液を参考例３の方法でDE5の澱粉液化液とし、こ
れを55℃に急冷し、澱粉ｇ当りイソアミラーゼ70
単位とβ−アミラーゼ10単位を加え、PH5.0に保
つて36時間糖化し、参考例２と同様に精製して糖
組成がグルコース0.9％、マルトース77.6％、マ
ルトトリオース12.5％、マルトテトラオース以上
のデキストリン9.0％からなるマルトース溶液を
得、次いで、参考例２と同様に水素化し、精製し
てソルビトール1.4％、マルチトール77.3％、マ
ルトトリイトール12.3％、マルトテトライトール
以上のデキストリンアルコール9.0％からなるマ
ルチトール溶液を濃度85％に濃縮した後、助晶缶
にとり、種晶１％を加えて激しく攪拌しながら室
温まで冷却し、次いで参考例２の方法で得た無水
結晶マルチトールを混合攪拌してフオンダントを
得た。Example 1 Manufacture of fondant A suspension of 5 parts by weight of corn starch and 10 parts by weight of water was made into a DE5 starch liquefied liquid by the method of Reference Example 3, and this was rapidly cooled to 55°C to produce an isoamylase of 70% per gram of starch.
Unit and 10 units of β-amylase were added, saccharified for 36 hours while keeping the pH at 5.0, and purified in the same manner as in Reference Example 2 to obtain a sugar composition of 0.9% glucose, 77.6% maltose, 12.5% maltotriose, and maltotetraose. A maltose solution consisting of 9.0% of the above dextrin was obtained, and then hydrogenated and purified in the same manner as in Reference Example 2 to produce sorbitol of 1.4%, maltitol of 77.3%, maltotriitol of 12.3%, and dextrin alcohol of maltotetriitol or higher of 9.0%. After concentrating the maltitol solution consisting of A fondant was obtained by mixing and stirring.
本品は、白色のペースト状で、口当りもなめら
かであり、上品な甘味を有し、各種製菓材料とし
て有利に使用できる。 This product is white in the form of a paste, has a smooth texture, and has a refined sweetness, and can be advantageously used as an ingredient in various confectionery products.
実施例 ２
甘味料の製造
参考例３の方法で得た無水結晶マルチトール含
有含蜜結晶粉末１重量部にα−グリコシルステビ
オシド（商品名「α−Ｇ スイート」東洋製糖
製）0.05重量部を均一に混合して得た粉末甘味料
は、甘味の質がすぐれ、砂糖の約２倍の甘味を有
し、カロリーは砂糖の約1/20に低下した。本甘味
料は、低カロリー甘味料として、カロリーの摂取
を制限している人、例えば肥満者、糖尿病者など
のための低カロリー飲食物などに対する甘味付に
好適である。Example 2 Production of sweetener 0.05 part by weight of α-glycosyl stevioside (trade name “α-G Sweet” manufactured by Toyo Sugar Co., Ltd.) was uniformly added to 1 part by weight of the anhydrous crystalline maltitol-containing crystal powder obtained by the method of Reference Example 3. The powdered sweetener obtained by mixing the powder with sugar has excellent sweetness, is about twice as sweet as sugar, and has about 1/20th the calorie content of sugar. The present sweetener is suitable as a low-calorie sweetener for sweetening low-calorie drinks and the like for people who restrict their calorie intake, such as obese people and diabetics.
また、本甘味料は、虫歯誘発菌によつて酸の生
成もなく、不溶性グルカンの生成もないことによ
り、虫歯を抑制する飲食物などに対する甘味付に
も好適である。 Furthermore, since the present sweetener does not produce acid or insoluble glucan by caries-inducing bacteria, it is also suitable for sweetening foods and drinks that inhibit dental caries.
実施例 ３
固形甘味料の製造
参考例２の方法で得た無水結晶マルチトール１
重量部に、サツカリン0.01重量部を均一に混合
し、これにマルチトール水溶液を少量スプレーし
てしめらせ、角砂糖用成形器に入れ低圧で加圧成
形した後、これを型抜きしてサイコロ状に成形し
た固形甘味料を得た。Example 3 Production of solid sweetener Anhydrous crystalline maltitol 1 obtained by the method of Reference Example 2
Mix 0.01 parts by weight of saccharin uniformly with the parts by weight, spray a small amount of maltitol aqueous solution to dampen the mixture, put it in a sugar cube molder and press-mold it at low pressure, then cut it out and dice it. A shaped solid sweetener was obtained.
本品は、砂糖の約２倍の甘味を有する白色の甘
味料で、物理的強度も充分にあり、吸湿性がな
く、冷水には容易に溶ける性質を有する。 This product is a white sweetener that is approximately twice as sweet as sugar, has sufficient physical strength, is non-hygroscopic, and easily dissolves in cold water.
また、本品は、実質的に低カロリー甘味料、非
齲蝕性甘味料と言える。 Moreover, this product can be said to be essentially a low-calorie sweetener and a non-cariogenic sweetener.
実施例 ４
クリームウエフアースの製造
参考例３の方法で得た無水結晶マルチトール含
有含蜜結晶粉末2000重量部、シヨートニング1000
重量部、レシチン１重量部、レモンオイル１重量
部、バニラオイル１重量部を常法により配合して
得たクリームを加温して40〜45℃に保ちウエフア
ースに挟んでクリームウエフアースを製造した。Example 4 Production of cream wafer earth 2000 parts by weight of anhydrous crystalline maltitol-containing honey crystal powder obtained by the method of Reference Example 3, 1000 parts by weight of shotoning
Part by weight, 1 part by weight of lecithin, 1 part by weight of lemon oil, and 1 part by weight of vanilla oil are blended in a conventional manner and the cream obtained is heated and kept at 40-45℃ and sandwiched between wafer earth to produce cream wafer earth. did.
実施例 ５
カスタードクリームの製造
コーンスターチ500重量部、参考例４の方法で
得た無水結晶マルチトール含有含蜜結晶粉末500
重量部、マルトース400重量部および食塩５重量
部を、篩を通して充分に混合し、鶏卵1400重量部
を加えて攪拌し、これに沸騰した牛乳5000重量部
を徐々に加え、さらに、これをとろ火にかけて攪
拌を続け、コーンスターチが完全に糊化して全体
が半透明になつたときに火を止め、これを冷却し
て少量のバニラ香料を加えることによりカスター
ドクリームを製造した。Example 5 Production of custard cream 500 parts by weight of corn starch, 500 parts by weight of anhydrous crystalline maltitol-containing honey crystal powder obtained by the method of Reference Example 4
parts by weight, 400 parts by weight of maltose, and 5 parts by weight of common salt were thoroughly mixed through a sieve, 1400 parts by weight of chicken eggs were added and stirred, 5000 parts by weight of boiled milk was gradually added to this, and further, this was heated to a simmer. Stirring was continued, and when the corn starch was completely gelatinized and the whole mixture became translucent, the fire was stopped, the mixture was cooled, and a small amount of vanilla flavoring was added to produce custard cream.
本品は、なめらかで光沢を有し、甘味が強すぎ
ずに美味である。 This product is smooth, glossy, and delicious without being too sweet.
実施例 ６
チヨコレートの製造
カカオペースト40重量部、カカオバター10重量
部、参考例２の方法で得た無水結晶マルチトール
50重量部を混合してレフアイナーに通して粒度を
下げた後、コンチエに入れて50℃で２昼夜練り上
げる。この間にレシチン0.5重量部を添加して充
分に分散させた。Example 6 Production of Thiokolate 40 parts by weight of cocoa paste, 10 parts by weight of cocoa butter, anhydrous crystalline maltitol obtained by the method of Reference Example 2
After mixing 50 parts by weight and passing it through a refiner to reduce the particle size, the mixture is put into a contier and kneaded at 50°C for two days and nights. During this time, 0.5 parts by weight of lecithin was added and sufficiently dispersed.
次いで、温度調節機で31℃に調節し、バターの
固まる直前に型に流し込み、震動機でアワ抜きを
行なつた後、10℃の冷却トンネルを20分間で通過
させて固化させた。これを型抜きして包装し製品
を得た。 Next, the temperature was adjusted to 31°C using a temperature controller, and just before the butter solidified, it was poured into a mold, removed with a vibrator, and then passed through a cooling tunnel at 10°C for 20 minutes to solidify. This was cut out and packaged to obtain a product.
本品は、吸湿性がなく、色、光沢共に良く、内
部組織も良好であり、口中でなめらかに溶け、上
品な甘味とまろやかな風味を有する。また、本品
は、低カロリー、低齲蝕性テヨコレートとして有
用である。 This product is non-hygroscopic, has good color and gloss, has a good internal structure, melts smoothly in the mouth, and has an elegant sweetness and mellow flavor. In addition, this product is useful as a low-calorie, low-cariogenic teyocolate.
実施例 ７
玉入りチヨコレートの製造
参考例３の方法で得た無水結晶マルチトール含
有含蜜結晶粉末95重量部、水飴５重量部、水少量
を攪拌混合して流動性をもたせ、これに少量の香
料、色素を配合した後、澱粉型にデポジターで充
填して半固化させ、澱粉を篩分けして玉入りチヨ
コレートのセンターとした。Example 7 Production of beaded tiyocolate 95 parts by weight of the anhydrous crystalline maltitol-containing crystal powder obtained by the method of Reference Example 3, 5 parts by weight of starch syrup, and a small amount of water were stirred and mixed to give fluidity. After blending flavoring and coloring, it was filled into a starch mold with a depositor and allowed to semi-solidify, and the starch was sieved to form the center of the ball-filled chiyocolate.
このセンターに、実施例６の方法で製造した固
化前のチヨコレートをコーテイングし、冷却固化
して包装し製品とした。 This center was coated with unsolidified thiokolate produced by the method of Example 6, cooled and solidified, and packaged to give a product.
実施例 ８
チユーインガムの製造
ガムベース25重量部および実施例１の方法で得
たフオンダント40重量部とを、60℃でミキサーに
より混練し、次いで、参考例２の方法で得た無水
結晶マルチトール30重量部、リン酸カルシウム
1.5重量部およびｌ−メントールβ−シクロデキ
ストリン包接化合物0.1重量部を混合し、最後に
調味料少量を混合して充分に混練し、ロール加
工、裁断して製品を得た。Example 8 Manufacture of chewing gum 25 parts by weight of the gum base and 40 parts by weight of the fondant obtained by the method of Example 1 were kneaded at 60°C, and then 30 parts by weight of anhydrous crystalline maltitol obtained by the method of Reference Example 2. part, calcium phosphate
1.5 parts by weight and 0.1 parts by weight of l-menthol β-cyclodextrin inclusion compound were mixed, and finally a small amount of seasoning was mixed and kneaded thoroughly, followed by rolling and cutting to obtain a product.
本品は、非齲蝕性チユーインガムとして好適で
ある。 This product is suitable as a non-cariogenic chewing gum.
実施例 ９
粉末ジユースの製造
噴霧乾燥により製造したオレンジ果汁粉末33重
量部に対し、参考例４の方法で得た無水結晶マル
チトール含有含蜜結晶粉末60重量部、無水クエン
酸0.65重量部、リンゴ酸0.1重量部、アスコルビ
ン酸0.1重量部、クエン酸ソーダ0.1重量部、粉末
香料0.6重量部、プルラン0.5重量部をよく混合攪
拌し、これを流動層造粒機に仕込み、排風温度40
℃、風量毎分150m3とし、これに参考例３の方法
で得た濃度50％のマルチトール液をコーテイング
液またはバインダーとして毎分100mlの割合でス
プレーし、30分間造粒することにより粉末ジユー
スを製造した。Example 9 Production of powdered juice To 33 parts by weight of orange juice powder produced by spray drying, 60 parts by weight of anhydrous crystalline maltitol-containing honey crystal powder obtained by the method of Reference Example 4, 0.65 parts by weight of anhydrous citric acid, and apple 0.1 part by weight of acid, 0.1 part by weight of ascorbic acid, 0.1 part by weight of sodium citrate, 0.6 part by weight of powdered flavor, and 0.5 part by weight of pullulan are thoroughly mixed and stirred, and this is charged into a fluidized bed granulator, and the exhaust air temperature is 40.
℃, air flow rate is 150 m3 per minute, spray maltitol solution with a concentration of 50% obtained by the method of Reference Example 3 at a rate of 100 ml per minute as a coating liquid or binder, and granulate for 30 minutes to obtain powdered youth. was manufactured.
本品は、果汁含有率30％の粉末ジユースであ
る。また、本品は、異味、異臭がなく、吸湿固結
も起さず長期に安定であつた。 This product is powdered juice with a fruit juice content of 30%. In addition, this product had no strange taste or odor, did not absorb moisture or cause caking, and was stable for a long period of time.
実施例 10
即席コーンポタージユスープの製造
α−化コーン粉末30重量部、α−化小麦粉５重
量部、α−化ポテトスターチ４重量部、α−化ワ
キシ−コーンスターチ12重量部、参考例３の方法
で得た無水結晶マルチトール含有含蜜結晶粉末８
重量部、グルタミン酸ナトリウム５重量部、食塩
8.5重量部、脱脂粉乳７重量部、オニオンパウダ
ー0.5重量部を麿砕してもよく混合した後、これ
にソルビタン脂肪酸エステル0.5重量部と植物性
硬化油９重量部とを加熱融解したものを添加して
混合し、さらに乳糖10重量部を加えて混合し、こ
れを実施例９と同様に流動層造粒機に仕込んで少
量の水をスプレーし、造粒した後、70℃の熱風で
乾燥し、篩別して即席コーンポタージユスープを
製造した。Example 10 Production of instant corn potage soup 30 parts by weight of pregelatinized corn powder, 5 parts by weight of pregelatinized wheat flour, 4 parts by weight of pregelatinized potato starch, 12 parts by weight of pregelatinized waxy cornstarch, Anhydrous crystalline maltitol-containing honey crystal powder obtained by method 8
Parts by weight, 5 parts by weight of sodium glutamate, salt
After thoroughly mixing 8.5 parts by weight, 7 parts by weight of skim milk powder, and 0.5 parts by weight of onion powder, 0.5 parts by weight of sorbitan fatty acid ester and 9 parts by weight of vegetable hydrogenated oil were added. Then, 10 parts by weight of lactose was added and mixed, and this was placed in a fluidized bed granulator in the same manner as in Example 9, sprayed with a small amount of water, granulated, and then dried with hot air at 70°C. Then, it was sieved and an instant corn potage soup was prepared.
本品は、熱湯を注げば、容易に溶解、分散し、
風味の優れたスープとなる。 This product easily dissolves and disperses when poured with boiling water.
The result is a soup with excellent flavor.
実施例 11
ういろうの素の製造
米粉90重量部に、コーンスターチ20重量部、参
考例４の方法で得た無水結晶マルチトール含有含
蜜結晶粉末120重量部、プルラン４重量部を均一
に混合してういろうの素を製造した。Example 11 Production of Uiro-no-Mix 90 parts by weight of rice flour, 20 parts by weight of corn starch, 120 parts by weight of anhydrous crystalline maltitol-containing honey crystal powder obtained by the method of Reference Example 4, and 4 parts by weight of pullulan were uniformly mixed. Manufactured Uiro base.
ういろうの素200ｇと抹茶粉末１ｇとに水を加
えてよく混練した後、これを容器に入れて60分間
蒸して抹茶ういろうを製造した。 After adding water to 200 g of Uiro base and 1 g of Matcha powder and kneading them thoroughly, the mixture was placed in a container and steamed for 60 minutes to produce Matcha Uiro.
本品は、照り、口当りも良好で、風味もよかつ
た。また、澱粉の老化も抑制され、長期間安定で
あつた。 This product had a good shine, texture, and flavor. In addition, starch retrogradation was suppressed and it was stable for a long period of time.
実施例 12
べつたら漬の素の製造
参考例３の方法で得た無水結晶マルチトール含
有含蜜結晶粉末４重量部、甘草製剤0.05重量部、
リンゴ酸0.008重量部、グルタミン酸ナトリウム
0.07重量部、ソルビタン酸カリウム0.03重量部お
よびプルラン0.2重量部を均一に混合してべつた
ら漬の素を製造した。Example 12 Production of Betsu-Tarazuke base 4 parts by weight of anhydrous crystalline maltitol-containing honey crystal powder obtained by the method of Reference Example 3, 0.05 part by weight of licorice preparation,
0.008 parts by weight of malic acid, monosodium glutamate
0.07 parts by weight of potassium sorbitanate, 0.03 parts by weight of potassium sorbitanate, and 0.2 parts by weight of pullulan were uniformly mixed to produce a base for sticky pickles.
大根30Kgを常法に従つて食塩により下漬し、次
いで砂糖で中漬したものを、本べつたら漬の素４
Kgで調製した調味液に漬けてべつたら漬を製造し
た。 30kg of daikon radish is pre-pickled in salt according to the usual method, then medium-pickled in sugar.
Betsu Tarazuke was made by soaking it in a seasoning liquid prepared with Kg.
本品は、色、艶、香気共に良好で、適度の甘味
を有し歯切れもよかつた。 This product had good color, luster, and aroma, moderate sweetness, and crispness.
また、本品は酸敗しにくく長期間安定であつ
た。 In addition, this product was resistant to rancidity and remained stable for a long period of time.
実施例 13
錠剤の製造
アスピリン50重量部に参考例３の方法で得た無
水結晶マルチトール含有含蜜結晶粉末14重量部、
コーンスターチ４重量部を充分に混合した後、常
法に従つて打錠機により打錠して厚さ5.25mm、１
錠680mgの錠剤を製造した。Example 13 Manufacture of tablets 50 parts by weight of aspirin, 14 parts by weight of anhydrous crystalline maltitol-containing honey crystal powder obtained by the method of Reference Example 3,
After thoroughly mixing 4 parts by weight of cornstarch, the tablets were compressed using a tablet machine according to a conventional method to form tablets with a thickness of 5.25 mm.
Tablets of 680 mg were manufactured.
本品は、吸湿性がなく、物理的強度も充分にあ
り、しかも水中での崩壊はきわめて良好である。 This product is not hygroscopic, has sufficient physical strength, and disintegrates very well in water.
第１図は、無水結晶マルチトールの赤外線吸収
スペクトルを示す。第２図は、無水非晶質マルチ
トールの赤外線吸収スペクトルを示す。第３図
は、顕微鏡で150倍に拡大した無水結晶マルチト
ールの形状の一例を示す写真である。第４図は、
顕微鏡で600倍に拡大した無水結晶マルチトール
の形状の一例を示す写真である。第５図は、無水
結晶マルチトールにおける分子の立体構造模式図
である。
FIG. 1 shows the infrared absorption spectrum of anhydrous crystalline maltitol. FIG. 2 shows the infrared absorption spectrum of anhydrous amorphous maltitol. Figure 3 is a photograph showing an example of the shape of anhydrous crystalline maltitol magnified 150 times using a microscope. Figure 4 shows
This is a photograph showing an example of the shape of anhydrous crystalline maltitol magnified 600 times using a microscope. FIG. 5 is a schematic diagram of the three-dimensional structure of molecules in anhydrous crystalline maltitol.
Claims (1)
含蜜結晶を含有せしめることを特徴とする飲食物
の製造方法。 ２ 飲食物が甘味料であることを特徴とする特許
請求の範囲第１項記載の飲食物の製造方法。 ３ 飲食物が低カロリー飲食物または低齲蝕性飲
食物であることを特徴とする特許請求の範囲第１
項または第２項記載の飲食物の製造方法。 ４ 飲食物が固状食品であることを特徴とする特
許請求の範囲第１項、第２項または第３項記載の
飲食物の製造方法。 ５ 飲食物が粉末状または成形物であることを特
徴とする特許請求の範囲第１項、第２項、第３項
または第４項記載の飲食物の製造方法。 ６ 成形物が顆粒または錠剤であることを特徴と
する特許請求の範囲第５項記載の飲食物の製造方
法。[Scope of Claims] 1. A method for producing a food or drink, characterized by containing anhydrous crystalline maltitol or honey-containing crystals containing the same. 2. The method for producing a food or drink according to claim 1, wherein the food or drink is a sweetener. 3. Claim 1, characterized in that the food or drink is a low-calorie food or a low-cariogenic food or drink.
A method for producing a food or drink according to item 1 or 2. 4. The method for producing a food or drink according to claim 1, 2 or 3, wherein the food or drink is a solid food. 5. The method for producing a food or drink according to claim 1, 2, 3 or 4, wherein the food or drink is in the form of a powder or a molded product. 6. The method for producing a food or drink according to claim 5, wherein the molded product is a granule or a tablet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62195386A JPS63177765A (en) | 1987-08-06 | 1987-08-06 | Preparation of food and drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62195386A JPS63177765A (en) | 1987-08-06 | 1987-08-06 | Preparation of food and drink |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56019512A Division JPS57134498A (en) | 1981-02-12 | 1981-02-12 | Anhydrous crystalline maltitol and its preparation and use |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63177765A JPS63177765A (en) | 1988-07-21 |
| JPS643468B2 true JPS643468B2 (en) | 1989-01-20 |
Family
ID=16340297
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62195386A Granted JPS63177765A (en) | 1987-08-06 | 1987-08-06 | Preparation of food and drink |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63177765A (en) |
-
1987
- 1987-08-06 JP JP62195386A patent/JPS63177765A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63177765A (en) | 1988-07-21 |
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