TW202400028A - Potato syrup powder formed from powder or granules of sweet potato syrup, supernatant thereof, or both - Google Patents

Abstract

To provide a powder and/or granules made by using potato syrup or the supernatant of potato syrup. Provided is a powder and/or granules obtained by freeze drying sweet potato syrup or the supernatant of sweet potato syrup.

Description

Sweet potato sugar powder consisting of sweet potato molasses from sweet potatoes, its supernatant, or powder or granules of both

The present invention relates to sweet potato honey powder. Specifically, it relates to sweet potato molasses derived from sweet potatoes (hereinafter also referred to as sweet potato molasses) or sweet potato molasses supernatant obtained by centrifugal separation of the sweet potato molasses (hereinafter also referred to as sweet potato molasses). Sweet potato sugar powder composed of powder or granules of supernatant liquid).

Up to now, sweet potato molasses has been produced in limited quantities in the Ewa and Chikan areas of Japan's Minamisatsuma Peninsula as molasses to coat pancakes as a seasonal treat, and is mainly distributed in these areas under the name "doroame". Sweet potato molasses is believed to have nutritional functions such as antioxidant function, suppression of blood sugar rise, and intestinal regulation effects, and is being considered as a novel sweetener to replace sugar. For this sweet potato molasses, the inventors of this case have so far proposed a production method using a saccharifying enzyme derived from sweet potatoes, and have proposed a method that eliminates the unpleasant or malty taste and color of malt, etc., which have been used as saccharifying enzymes in the past. Sweet potato molasses, which has excellent functional properties such as flavor and smell, and can be stored for a long time, has improved functionality (Patent Document 1: Japanese Patent No. 5981885). It is marketed as sweet potato molasses, sweet potato molasses spread, etc. [Prior technical literature] [Patent Document]

[Patent Document 1] Japanese Patent No. 5981885

[Problem to be solved by the invention]

As mentioned above, sweet potato molasses is considered to be a novel sweetener with nutritional functions, and the development of various processed foods, health foods, etc. is expected. However, sweet potato molasses itself has a high-viscosity liquid form and is blended into processed foods. There are difficulties in handling convenience when it comes to food, etc.

The object of the present invention is to provide a powder form of sweet potato molasses or sweet potato molasses supernatant derived from sweet potatoes that is highly viscous and difficult to handle and is a novel form of sweet potato molasses derived from natural ingredients while maintaining its nutritional functions and taste properties. and/or in granular form. [Means to solve the problem]

That is, the present invention is targeted at the following [1] to [21]. [1] A kind of sweet potato sugar powder is composed of sweet potato molasses from sweet potatoes, its supernatant, or the powder or granules of both. [2] Such as the sweet potato sugar powder of [1], wherein the average particle size of the sweet potato sugar powder is 10 μm ~ 500 μm. [3] Such as the sweet potato sugar powder of [1], wherein the sweet potato sugar powder is made by drying the moisture content to the range of 0.1~1.0% (w/w). [4] For example, the sweet potato sugar powder of [1] contains 5 to 15 mass % dietary fiber and 0.5 to 1.5 mass % potassium. [5] Such as [1] sweet potato sugar powder, wherein the powder or granules further contain malt. [6] For example, the sweet potato sugar powder in [1] contains other additives such as vitamins and minerals. [7] A sweetener consisting of sweet potato sugar powder according to any one of [1] to [6]. [8] A processed food containing sweet potato sugar powder according to any one of [1] to [6]. [9] Such as the processed food of [8], wherein the processed food is a beverage. [10] Such as the processed food of [8], wherein the processed food is seasoning. [11] Such as the processed food of [8], wherein the processed food is bread. [12] Such as the processed food of [8], wherein the processed food is snacks. [13] Such as the processed food of [8], wherein the processed food is noodles. [14] A health food containing sweet potato sugar powder according to any one of [1] to [6]. [15] An oral health care agent containing sweet potato sugar powder according to any one of [1] to [6]. [16] Such as the oral health care agent of [15], wherein the oral health care agent is a dentifrice. [17] Such as the oral health care agent of [15], wherein the oral health care agent is a mouthwash. [18] Such as the oral health care agent of [15], wherein the oral health care agent is an anti-caries agent or an anti-periodontal disease agent. [19] A method for manufacturing sweet potato sugar powder, including the process of making powder or granules from sweet potato molasses and/or its supernatant liquid by drying and micronizing. [20] The manufacturing method of sweet potato sugar powder as in [19], wherein the drying and micronization is carried out by freeze drying, vacuum drying, dehumidification drying, spray drying, drum drying or a combination thereof. [twenty one] For example, the method of manufacturing sweet potato sugar powder of [19] or [20], wherein the sweet potato molasses and its supernatant further contain malt. [Effects of the invention]

According to the present invention, it is possible to provide sweet potato sugar powder composed of sweet potato molasses, its supernatant, or both powders or granules without impairing the nutritional functionality of sweet potato molasses. . Furthermore, according to the present invention, since the sweet potato sugar powder is in the form of powder or granules, it can provide a product with better versatility, storage properties, and portability than liquid sweet potato molasses with high viscosity. Furthermore, since the sweet potato sugar powder of the present invention is in the form of powder or granules, it can be easily mixed with other foods, beverages and other materials and can be mixed uniformly like sugar and other sweeteners in the conventional powder or granular form. In addition, compared to conventional sugar, sweet potato molasses is rich in nutritional components, such as dietary fiber, potassium, etc., making it possible to provide sweet potato sugar powder in an unprecedented powder form as a sweetener.

In recent years, WHO (World Health Organization) has issued new guidelines on sugar intake. According to this guideline, in order to solve problems such as obesity, diabetes, and dental caries, it is recommended to limit sugar intake to less than 5 times the daily caloric intake. %. If this guideline is followed, the amount of sugar that an average-sized adult can consume in a day is about 25g. Only about 6 teaspoons of sugar will reach the intake limit. In addition, since 2016, sugar has been considered to be one of the causes of lifestyle diseases such as diabetes or obesity. The WHO has recommended that countries around the world implement sugar taxes on beverages containing large amounts of sugar, such as in parts of the United Kingdom and the United States. , and Southeast Asian countries such as the Philippines are all implementing it. In such a worldwide trend, there is a search for novel sweeteners that can replace sugar. Some people have proposed synthetic sweeteners such as aspartame, which has a sweetness hundreds of times that of sugar. Food has been provided to the market. In various industrial fields in Japan, novel sweeteners that can replace sugar or synthetic sweeteners that are substitutes for them are also being sought. Sweet potato molasses derived from sweet potatoes has become a next-generation sweetener due to its nutritional functionality. Flavors have attracted attention.

Until now, as a more specific commercial form of sweet potato molasses, food products such as honey have been considered. However, in the application of various products, sweet potato molasses with high viscosity and liquid properties is difficult to handle. For example, in products such as chocolate manufacturing, where control of moisture content is key to flavor, it is not suitable to directly use sweet potato molasses with high viscosity and high moisture content. Similarly, in the production of baked snacks and bread, it is not suitable to use sweet potato molasses directly from the viewpoint of blendability, processability, and taste of the powder raw materials of each product. Instead, it is desired to provide a powder form that is simpler and easier to handle. In addition, for general consumers, sweet potato molasses is highly anticipated as a natural sweetener that can replace sugar or artificial sweeteners, and as a seasoning for cooking or a sweetener for beverages. However, if In order to be widely used, it is still expected to have the same operability, preservation and portability as sugar. The present invention is particularly aimed at the needs from snack manufacturing, bread manufacturing, beverage industry, health food industry, etc., as well as the needs from general consumers, to provide: maintaining the nutritional function and taste of sweet potato molasses, and having better operability, The subject was the blendability and processability of sweet potato sugar powder, and the subject was achieved. The present invention will be described in detail below.

The object of the present invention is sweet potato sugar powder composed of sweet potato molasses derived from sweet potatoes, its supernatant liquid, or powder or granules of both. The powder or granules may also contain malt, or other additives such as vitamins and minerals. In this specification, sweet potato sugar powder mainly refers to sweet potato molasses derived from sweet potatoes, the sweet potato molasses supernatant, or the powder form or granular form of both. As will be described later, the sweet potato sugar powder may also contain potatoes other than sweet potatoes as raw materials, but does not include those obtained by simply powdering (granulating) sweet potatoes or other potato raw materials.

The average particle diameter of the aforementioned sweet potato sugar powder of the present invention can be, for example, 10 μm to 500 μm, or may be, for example, 10 μm to 300 μm, 30 μm to 200 μm, or 40 μm to 100 μm, or 50 μm to 100 μm.

The aforementioned sweet potato sugar powder of the present invention can be made by drying the moisture content to a range of 0.1 to 1.0% (w/w), for example. The moisture content may be, for example, 0.1% or more, 0.2% or more, 0.3% or more, 0.4% or more, 0.5% or more, 0.6% or more, 0.7% or more, 0.8% or more, 0.9% or more (all (w/w) ). In addition, the moisture content can be, for example, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.5% or less, 0.3% or less, 0.2% or less (all (w/w) )).

One of the ingredients in the aforementioned sweet potato sugar powder (per 100 g) of the present invention is illustrated in Table 1 below. [Table 1] Among the ingredients in Table 1, for example, dietary fiber should be 8 to 12 g per 100 g (8 to 12% by mass of the entire sweet potato icing sugar), and potassium should be 1,000 to 1,400 mg per 100 g (the entire sweet potato icing sugar). 1.0~1.4% by mass).

The sweet potato sugar powder of the present invention has the characteristics of a natural sweetener with a carbohydrate content of 90% to 97%. Therefore, the present invention also targets a sweetener composed of sweet potato sugar powder.

As a raw material for the sweet potato sugar powder of the present invention, that is, as a raw material for sweet potato molasses or its supernatant liquid, sweet potato is used, and there are no particular restrictions on its place of production and variety. As an example of the sweet potato varieties, conventionally known sweet potato varieties such as Anna, Golden Senkan, Eiwa Purple, Kosei No. 14, Hakuho, Hongshunxiang, Murasakimasari, Aya Komachi, Suiou, J-Red, and Beauregard can be used. Domestic and foreign varieties. When using the sweet potato as the raw material of the aforementioned sweet potato sugar powder, it is mainly suitable to use the main part of the sweet potato, that is, the root. The shape, size, color, variety, etc. of the root are not particularly limited. Grade B with low commercial value can be used. Sweet potato (substandard product). Furthermore, in addition to the aforementioned root tuber, any part of the stem, petiole, or leaf portion of the sweet potato may be mixed with the root tuber in a separate state or in a mixed state. In addition, when producing sweet potato sugar powder, the harvested sweet potatoes can be used directly as raw materials, or they can be heated and stored after harvesting, or they can be dried by conventionally known methods such as hot air drying and reduced pressure heating drying. Sweet potatoes are dried and powdered and used as raw materials.

Moreover, in addition to the aforementioned sweet potatoes, other roots and tubers (tubers) containing functional ingredients such as chrysanthemums and Brazilian sweet potatoes can also be used together as raw materials for sweet potato sugar powder. Chrysanthemums and other roots and tubers can be directly used together with sweet potato raw materials, or their dried powder can be used together with sweet potato raw materials as raw materials for sweet potato sugar powder. Alternatively, dry powders of other roots and tubers can be mixed with sweet potato sugar powder.

Sweet potato molasses, which is the raw material of the aforementioned sweet potato sugar powder, can be obtained by processing and refining sweet potatoes using appropriate methods. The processing method used to produce the aforementioned sweet potato molasses is not particularly limited, and may include heat treatment, pressure treatment, drying treatment, steaming treatment, boiling treatment, fine cutting treatment, pressing treatment, saccharification treatment, kneading treatment, squeezing treatment, Known means such as scraping treatment and concentration treatment are used for manufacturing and processing. Generally speaking, saccharification treatment is required in the production of sweet potato molasses. As the saccharification enzyme used at this time, saccharification enzymes derived from sweet potatoes, or saccharification enzymes derived from wheat (malt), soybeans, etc. (from sources other than sweet potatoes) can be used. In addition, as an example of the conditions for manufacturing or refining the aforementioned sweet potato molasses, the method disclosed in Japanese Patent No. 5981885 owned by the applicant of the present invention can be adopted. The entire disclosure of Japanese Patent No. 5981885 is incorporated herein by reference. Application reference. The method disclosed in the above-mentioned patent is characterized in that when producing sweet potato molasses from sweet potatoes, components derived from sweet potatoes are used as saccharifying enzymes. By using ingredients derived from sweet potatoes as saccharifying enzymes, high-quality sweet potato molasses can be produced.

The aforementioned sweet potato molasses supernatant refers to the supernatant obtained by centrifuging sweet potato molasses. As long as it is a sweet potato molasses supernatant produced according to the aforementioned varieties and production methods, its type is not particularly limited. As for the extraction method of the sweet potato molasses supernatant, for example: under the extraction conditions of the supernatant liquid that is twice the mass of the sweet potato molasses, add the same amount of water as the mass of the sweet potato molasses, and rotate at 15,000 revolutions per minute. Centrifuge for about 3 to 5 minutes. It can also be extracted with 2 times to 10 times the amount of water of sweet potato molasses.

The present invention also targets various products containing the aforementioned sweet potato sugar powder. Examples of various products containing sweet potato sugar powder include the following. (1) Processed food ･Processed vegetables: canned vegetables, canned bottles, processed tomatoes, processed mushrooms, salted vegetables, pickled vegetables, frozen vegetables, dried vegetables, vegetable tsukudani, other processed vegetables, etc. ･Fruit processed products: canned fruits, canned bottles, jams, citrus jams and fruit creams, fruit pickles, dried fruits, frozen fruit foods, other processed fruit products, etc. ･Noodles and breads ･Cereal processed products: rice processed products, etc. ･Confectionery categories: biscuits, baked confectionery, rice crackers, fried confectionery, Japanese confectionery, Western confectionery, half-raw confectionery, Japanese confectionery, candies (sugar), chocolate, chewing gum, sugar-pickled confectionery, snacks, refrigerated confectionery, Other snacks, etc. ･Bean preparations: bean paste, boiled beans, tofu, fried tofu, tofu skin, frozen tofu, natto, soybean powder, peanut products, fried beans, other bean preparations, etc. ･Other agricultural and processed foods ･Edible meat products: processed edible meat products, canned bird and animal meat, canned bottles, processed bird and animal meat frozen food, other edible meat products (ham, sausage, bacon, beef jerky, roasted chicken, salted beef, hamburger steak, Meatballs, etc.) etc. ･Dairy products: milk drinks, condensed milk, milk powder, fermented milk and lactic acid bacteria drinks, cream, cheese, ice cream, other dairy products, etc. ･Processed egg products: processed egg products, other processed egg products, etc. ･Other processed livestock products ･Processed seafood: dried seafood, salted and dried seafood, boiled and dried seafood, salted seafood, canned seafood, processed seafood frozen food, fish paste products, other processed seafood, etc. ･Processed seaweeds: kelp, kelp processed products, dried seaweed, processed seaweed products, dried wakame, dried hijiki, dried ragbu, cold weather, other processed seaweed, etc. ･Other processed seafood foods ･Seasonings and soups: miso, soy sauce, sauces, vinegar, seasoning-related products, soups, other seasonings and soups, etc. ･Prepared foods: prepared frozen foods, refrigerated foods, prepared packaged foods, lunch boxes, side dishes, other prepared foods, etc. ･Other processed foods: ･Beverages, etc.: soft drinks, alcoholic beverages, other beverages, etc. ･Nutritional supplements and therapeutic foods (for nursing care and dysphagia) (2)Healthy food ･General health foods (nutritional supplements) ･Health functional foods: Foods for specific health uses, foods with nutritional functions, foods with functional indications, etc. (3) Oral health care agents: dentifrice, mouthwash, mouthwash, anti-caries agent, anti-periodontal disease agent, etc.

The product form of the various products such as processed foods, health foods, and oral health supplements mentioned above is not particularly limited. Not only the product itself, but also liquid, honey, powder, granular, pill, lozenge, and soft capsule forms can be used. There are various product forms such as hard capsule, jelly, paste, etc.

The aforementioned sweet potato sugar powder and various products containing sweet potato sugar powder (processed foods, health foods, oral health preparations, etc.) can be used for mammals including humans (such as dogs, cats, etc.), and are particularly suitable for humans.

[How to make sweet potato sugar powder] The sweet potato sugar powder of the present invention can be produced by a method including a process of producing powder or granules from sweet potato molasses derived from sweet potatoes and/or its supernatant through drying and micronization.

The above-described dry micronization can be carried out by appropriately selecting a conventionally known dry micronization method. For example, it can be carried out by freeze drying, vacuum drying, dehumidifying drying, spray drying, drum drying, or a combination thereof.

Among these methods, the freeze-drying method has been used in the production of various processed foods as a drying method with less physical, chemical, and enzymatic changes due to its low drying temperature. The freeze-drying method has the following advantages: (1) There is less loss of nutritional value and flavor, (2) There is less shrinkage and deformation, and products that maintain the prototype before drying can be obtained (3) The products obtained are porous, so they can recover (4) The obtained product has low moisture content and excellent storage and transportation properties. In the present invention, the freeze-drying method is particularly suitable due to the advantages of (1) and (4). The freeze-drying method that can be used in the production method of the present invention is not particularly limited as long as it is a conventionally known method.

For example, sweet potato molasses or sweet potato molasses supernatant can be frozen at -20°C ~ -80°C for several hours, and then the frozen sample can be frozen at -30°C ~ -80°C using a vacuum device. Maintain the vacuum state for about 24 hours to 72 hours. After that, only the water is evaporated in the freeze-drying device, and then returned to normal temperature and atmospheric pressure. By crushing as necessary, the dried powder or granular state can be obtained. Sweet potato powdered sugar. In addition, the expression of temperature and time during drying is only an example, and may be appropriately changed by taking into consideration the amount of moisture contained in the sweet potato molasses and supernatant liquid, the total amount of drying, the drying equipment, or the cost required for drying. .

More specifically, freeze-drying involves freezing sweet potato molasses and/or its supernatant, followed by vacuum freeze-drying. In the aforementioned freezing treatment, the temperature of the sweet potato molasses and/or its supernatant or the ambient temperature can be adjusted to below -20°C, below -30°C, below -40°C, below -50°C, below -60°C, - Below 70℃, or below -80℃. It can be implemented by contacting with antifreeze liquid such as liquid nitrogen or cooled alcohol, or by storing it in a freezer. The implementation time of the aforementioned freezing process can be a very short time (for example, one second). However, in order to reliably freeze the sweet potato molasses and/or its supernatant, it is usually carried out at the above temperature, for example, for 1 to 48 hours, or about 4 to 48 hours. 24 hours. That is, the interval from the start time of the freezing process to the start time of the vacuum freeze-drying process described below may be 0 to 48 hours or 4 to 24 hours.

The temperature conditions of the vacuum freeze-drying process are not particularly limited. The upper limit of the temperature condition can be, for example, -30°C or lower, -35°C or lower, -40°C or lower, or -45°C or lower. In addition, the lower limit value is not particularly limited, but may be -80°C or higher, -75°C or higher, -70°C or higher, -65°C or higher, -55°C or higher, or -50°C or higher. There are no special restrictions on the pressure conditions of the vacuum freeze-drying process. The upper limit of the pressure condition can be, for example, 20 Pa or less, 18 Pa or less, 16 Pa or less, or 15 Pa or less. In addition, the lower limit value of the pressure condition can be set to 0 Pa or more, 1 Pa or more, 2 Pa or more, 3 Pa or more, 4 Pa or more, or 5 Pa or more. There is no special limit on the time for vacuum freeze-drying, and the time can be set according to the amount of liquid. The lower limit of the freeze-drying time can be, for example, 1 hour or more, 2 hours or more, 3 hours or more, 4 hours or more, 5 hours or more, 6 hours or more, 7 hours or more, 8 hours or more, 10 hours or more, More than 12 hours, more than 24 hours, more than 36 hours. Moreover, the upper limit value may be, for example, 72 hours or less, 48 hours or less, 36 hours or less, 24 hours or less, 20 hours or less, 15 hours or less, 10 hours or less, or 8 hours or less. After the vacuum freeze-drying process is completed, almost completely dry granular or powdered sweet potato sugar powder can be obtained.

If necessary, various grinders can be used to powder the dried sweet potato molasses and/or its supernatant. In addition, the powdered sweet potato sugar powder can be granulated as needed. For granulation, conventionally known granulation methods such as extrusion granulation, fluidized bed granulation, compression granulation, and crushing granulation can be used.

The sweet potato sugar powder of the present invention is composed of sweet potato molasses derived from sweet potatoes, its supernatant liquid, or the powder or granules of both. It contains nutrients derived from sweet potatoes such as dietary fiber, potassium, polyphenols, etc., which sugar does not have. It contains nutrients and has nutritional functions such as antioxidant function, inhibition of blood sugar rise, and intestinal regulation. Therefore, the sweet potato sugar powder of the present invention can be expected to be added and mixed into existing foods as a natural sweetener or additive to produce products that can improve the effect of preventing obesity and diabetes.

Furthermore, the inventors of the present case discovered that sweet potato molasses, which is a novel sweetener based on sweet potatoes, and the supernatant obtained by centrifuging sweet potato molasses have anti-caries and anti-periodontal disease properties (PCT/ No. JP2021/037493, the entire disclosure of this specification is incorporated by reference in this application). Dental caries (tooth decay) is a lifestyle-related disease that affects 70% of the world's population and 90% of Japanese people. About 80% of Japanese people's tooth loss is caused by dental caries and periodontal disease. In addition, oral bacteria, mainly periodontal pathogenic bacteria, are listed as the main cause of aspiration pneumonia in the elderly, so it is necessary to implement preventive measures against dental caries and periodontal disease. As shown in the Examples described below, the sweet potato sugar powder of the present invention has the same anti-caries preventive effect and anti-periodontal disease preventive effect as sweet potato molasses. It is expected that the sweet potato sugar powder can be prepared by blending the sweet potato sugar powder with foods and the like. It becomes a product that can prevent dental caries (cavities) and periodontal disease.

In this way, the sweet potato sugar powder of the present invention is made from natural sweet potatoes and is very friendly to the human body. Unlike sugar, there are no substantial restrictions on its usage method, usage time, frequency of usage, and usage amount, and it can be widely used, safely and Feel free to use it anytime and anywhere. In addition, the sugar composition of sweet potato sugar powder (sweet potato molasses) is maltose, a disaccharide. Therefore, in addition to preventing obesity and diabetes, it also has anti-caries pathogenicity and antibacterial properties against periodontal pathogenic bacteria, and can also be expected to prevent these diseases. occurrence of disease. In addition, unlike conventional sugar or artificial sweeteners, sweet potato sugar powder requires complex processing steps, generation or extraction steps under complex processing conditions, or steps including these and mixing with other ingredients during the manufacturing process. Therefore, production costs can also be set significantly lower. [Example]

The following examples are presented to specifically illustrate the details of the present invention, but the present invention is not limited thereto.

<Production Example 1> Production of sweet potato molasses derived from sweet potatoes Based on the method disclosed in Japanese Patent No. 5981885 owned by the applicant of the present invention, sweet potato molasses derived from sweet potatoes is produced. Use 160kg each of 4 varieties of sweet potatoes: Anna (A), Huanghuangqianguan (B), Yingwazi (C), and Hongchunxiang (D). After cooking them for about 1 hour, add 75L of water to obtain a slurry. of liquid substance. Thereafter, β-amylase (glucoamylase) obtained from Aphrodisiac was added to the liquid, and the mixture was heated at 65° C. for 30 minutes. The obtained liquid is pressurized and juiced, and then heated and concentrated for about 2 hours to obtain about 50kg of sweet potato molasses each from Anna, Huang Jinqianguan, Yingwazi and Hongchunxiang [Sweet potato molasses A-1: Anna, sweet potato molasses B-1: Golden Qianguan, sweet potato molasses C-1: Yingwa purple, sweet potato molasses D-1: Hong Chunxiang].

<Production Example 2> Production of sweet potato molasses supernatant derived from sweet potatoes 3 g each of sweet potato molasses A-1 (Anna), sweet potato molasses B-1 (Golden Thousand Roots), sweet potato molasses C-1 (Yingwa Purple), and sweet potato molasses D-1 (Hongchunxiang) obtained in Production Example 1 , dilute it to 50% with an equal amount of water, use a MX-305 centrifuge manufactured by TOMY Seiko Co., Ltd., and centrifuge the test tube at 15,000 rpm for 5 minutes to remove the sediment and obtain approximately 5g of clear supernatant [Supernatant A-1 (Anna), Supernatant B-1 (Golden Thousand Bones), Supernatant C-1 (Yingwa Purple), Supernatant D-1 (Hongchunxiang) )].

<Production Example 3> Production of malt-added sweet potato molasses Use 160kg each of 4 varieties of sweet potatoes: Anna (A), Huanghuangqianguan (B), Yingwazi (C), and Hongchunxiang (D), and cook them under high-temperature steam spraying at about 100°C for about 1 hour. , add 75L of water to obtain a slurry-like liquid. Thereafter, 1.6 kg of malt as a saccharifying enzyme (manufactured by SUNTORY MALTING Co., Ltd.; malt 4/10 was used for malt syrup was ground) was added to the liquid, and the mixture was heated at 60° C. for 30 minutes. The obtained liquid was pressurized and juiced, and then heated and concentrated for about 2 hours to obtain about 60 kg of sweet potato molasses using malt as a saccharifying enzyme [Sweet potato molasses A-2: Anna, sweet potato molasses B- 2: Golden Qianguan, sweet potato molasses C-2: Yingwa purple, sweet potato molasses D-2: Hongchunxiang].

<Example 1> Production of sweet potato sugar powder (1-1) As sweet potato molasses, sweet potato molasses produced from four types of sweet potatoes is used: sweet potato molasses A-1 (Anna), sweet potato molasses B-1 (Golden Thousand Guns), sweet potato molasses C-1 (Yingwa Purple), and sweet potato molasses Molasses D-1 (Red Spring Fragrance). For sweet potato molasses A-1 ~ sweet potato molasses D-1, the pre-freezing temperature was set to two types: -80°C and -30°C, and freezing was carried out at each temperature for 4 to 24 hours. Then, set the frozen sample in a freeze dryer, and dry the sample for 24 hours by sublimating only the water in the sample under a vacuum of -50°C and 5 Pa. The dried sample was crushed using an electric grinder to obtain 4 Grow sweet potatoes with icing sugar. The moisture content of the sweet potato sugar powder obtained is 0.3~0.5% (w/w), and the particle size is 50~100 μm.

Figure 1 shows the appearance photos of sweet potato molasses D-1 (Red Spring Fragrance) before preparation for freezing ((1) and (2) in Figure 1), and after preparation for freezing (-80°C or -30°C) and freeze-drying. Appearance photos (in Figure 1, (3) is -80°C for pre-freezing, (4) is -30°C for pre-freezing). Table 2 shows the mass before preliminary freezing, after preliminary freezing and freeze-drying, and the mass reduction ratio (%) before and after freezing. [Table 2] As shown in FIG. 1 , a completely freeze-dried sample was obtained using a sample obtained by freezing sweet potato molasses itself (sweet potato molasses D-1 (red spring fragrance)). As shown in Table 2, the mass ratio after freeze-drying is about 70% of that before drying. In both types of pre-freezing temperatures, the results are almost the same.

<Example 2> Production of sweet potato sugar powder (1-2) As sweet potato molasses, sweet potato molasses produced from four types of sweet potatoes is used: sweet potato molasses A-1 (Anna), sweet potato molasses B-1 (Golden Thousand Guns), sweet potato molasses C-1 (Yingwa Purple), and sweet potato molasses Molasses D-1 (Red Spring Fragrance). Set the preliminary freezing temperature to -80°C and freeze the samples for 4 to 24 hours. Then, the frozen sample was placed in a freeze dryer, and under a vacuum of -50° C. and 5 Pa, only the water in the sample was sublimated and the sample was dried for 24 hours. The completed freeze-dried sample was ground using an electric grinder at a rotation speed of 22,000 rpm for 1 minute to obtain granular 4 types of sweet potato sugar powder. The moisture content of the sweet potato sugar powder obtained is 0.3~0.5% (w/w), and the particle size is 80~200 μm.

Figure 2 shows the preparation and freezing of sweet potato molasses D-1 (Hongchunxiang) (upper section of Figure 2) and sweet potato molasses A-1 (Anna) (lower section of Figure 2) ((1) and (4) in Figure 2), freezing Appearance photos after drying ((2), (5) in Figure 2) and after crushing (after granulating the powder) ((3), (6) in Figure 2). Table 3 shows the particle mass before preliminary freezing, after preliminary freezing and freeze-drying, and after crushing, as well as the mass reduction ratio (%) before and after freezing and the particle recovery ratio (%). [table 3] As shown in Figure 2, completely dry powder particles were obtained using a sample obtained by directly freezing sweet potato molasses. Furthermore, as shown in Table 3, the mass reduction ratio before and after freeze-drying exceeds 70%, and the recovery ratio of particles obtained from freeze-drying samples is 67% to 95%.

<Example 3> Production of sweet potato sugar powder (2) The sweet potato molasses supernatants obtained in Production Example 2 [supernatant A-1 (Anna), supernatant B-1 (Golden Thousand Bones), supernatant C-1 (Yingwa Purple), supernatant Liquid D-1 (Red Chunxiang)], set the preliminary freezing temperature to -80°C, and freeze the sample for 4 to 24 hours. Then, the frozen sample is placed in a freeze dryer, and under a vacuum of -50°C and 5Pa, only the water in the sample is sublimated and the sample is dried for 24 to 72 hours. Four types of sweet potato candies are obtained from each supernatant. pink. The obtained sweet potato sugar powder has a moisture content of 0.4~0.6% (w/w) and a particle size of 30~90 μm.

<Example 4> Production of sweet potato sugar powder (3) The malt-added sweet potato molasses obtained in Production Example 3 was used [Sweet potato molasses A-2: Anna, sweet potato molasses B-2: Golden Sengan, sweet potato molasses C-2: Yingwa purple, sweet potato molasses D-2: Hongchunxiang ], set the preliminary freezing temperature to -30°C, and freeze the samples for 4 to 24 hours. Then, the frozen sample was placed in a freeze dryer, and under a vacuum of -50°C and 5Pa, only the water in the sample was sublimated and the sample was dried for 24 to 72 hours. From each malt-added sweet potato molasses, 4 Grow sweet potatoes with icing sugar. The obtained sweet potato sugar powder has a moisture content of 0.2~0.6% (w/w) and a particle size of 30~100 μm.

<Test Example 1> Component analysis of sweet potato sugar powder was performed on Production Example 1 (sweet potato molasses), Production Example 2 (sweet potato molasses supernatant), Production Example 3 (malt-added sweet potato molasses), and Example 1 (derived from sweet potato). Sweet potato sugar powder derived from molasses), sweet potato molasses obtained in Example 3 (Sweet potato sugar powder derived from sweet potato molasses supernatant) and Example 4 (Sweet potato sugar powder derived from malt-added sweet potato molasses), the supernatant, and Sweet potato sugar powder, component analysis. Moreover, the raw material of these sweet potato molasses, etc. is Anna (A). The results obtained are shown in Table 4. [Table 4] As shown in Table 4, regardless of the raw materials of sweet potato sugar powder (sweet potato molasses, supernatant liquid, malt-added sweet potato molasses), sweet potato sugar powder with almost the same composition was obtained. Furthermore, as shown in Table 4, although the content seems to have changed due to the decrease in water content, the ingredient content has not been significantly lost from the raw material sweet potato molasses, supernatant liquid, and malt-added sweet potato molasses. Sweet Potato Sugar Powder is available.

<Test Example 2> Analysis of dietary fiber in sweet potato molasses and sweet potato sugar powder Based on reference: Yoshimoto, M., Yamakawa, O., and Tanoue, H., Potential chemopreventive properties and varietal difference of dietary fiber from sweetpotato (Ipomoea batatas L.) roots, Japan Agricultural Research Quarterly, 39(1): 37 -43, 2005. The dietary fiber of sweet potato molasses and sweet potato sugar powder was analyzed. Add an equal amount of distilled water to the sweet potato molasses and sweet potato sugar powder samples, adjust the pH to 6.3, add α-amylase solution (20U), and heat at 95°C for 30 minutes to saccharify the starch. After the solution was cooled to 60°C, glucoamylase (58U) was added, and the solution was heated at 60°C for 6 hours to saccharify the starch. Use centrifugation to remove insoluble fiber. The supernatant was freeze-dried and divided into crude dietary fiber. A precisely weighed 1.5g sample was heated with 300mL of 0.25% ammonium oxalate at 90°C for 3 hours. After heating, filter with a G3 glass filter, move the filtrate to a dialysis membrane, and dialyze with a sufficient amount of distilled water. The dialysate was freeze-dried to obtain powder, which was divided into pectins and measured for mass. After filtration with the G3 glass filter, the fiber remaining in the glass filter was divided according to the predetermined operation, but the dietary fiber component was almost impossible to obtain. From this result, it can be inferred that most of the dietary fiber contained in sweet potato molasses and sweet potato sugar powder is pectin.

<Reference Test Example 1> Anti-periodontal disease preventive effect of sweet potato sugar powder The sweet potato molasses D-1 (Red Spring Fragrance) obtained in Production Example 1 was pre-frozen at -80°C for 4 hours. The frozen sample was placed in a freeze dryer and dried for 24 hours at -50°C and 5Pa vacuum. hours, the dried sample was pulverized using an electric grinder to obtain sweet potato sugar powder. In addition, the mass of the dried sample is 70% of the mass of the original sweet potato molasses. 0.3 mL of TSB liquid culture medium was added to 0.7 g of the obtained sweet potato sugar powder, and the sweet potato sugar powder was dissolved and adjusted for culture (this sweet potato sugar powder solution has the same concentration as the original sweet potato molasses.).

Inoculate 1 mL of TSB liquid culture medium with 80 μL of periodontal pathogenic bacteria (Porphyromonas gingivalis, hereinafter referred to as Pg) to prepare a basic sample. For this basic sample, prepare: a culture medium (sample (1)) in which the aforementioned sweet potato sugar powder solution is added so that the concentration of sweet potato sugar powder in the culture medium becomes 30%; The concentration of powdered sugar is 10% (sample (2)). In addition, we also prepared: a basic sample without the addition of sweet potato sugar powder (cultured in a normal medium without addition, sample (3)), and a sample with only TBS medium (no sweet potato sugar powder, no Pg, sample (4)). ). After the samples (1) to (4) were cultured anaerobically at 37°C for 2 days, photos of the appearance of each sample were taken. Furthermore, for samples (1) to (3), the number of bacteria was measured to determine the bacterial survival rate. The results obtained are shown in Figures 3 and 4.

As shown in Figure 3, the culture medium of samples (1) and (2) added with the sweet potato sugar powder of the present invention is the same as the sample (4) with only TBS culture medium. The liquid of the culture medium is transparent (clear). In each sample All showed the result of inhibiting the growth and proliferation of the periodontal pathogenic bacteria Pg. On the other hand, in the culture medium (sample (3)) without added sweet potato sugar powder, there was white turbidity caused by bacterial proliferation, and the growth and proliferation of the periodontal pathogenic bacteria Pg were confirmed. As shown in Figure 4, the survival rate of the periodontal pathogenic bacteria Pg was 100% in the culture medium (sample (3)) with added bacteria, but in the sample (1) with 30% of sweet potato sugar powder and sweet potato In the sample (2) containing 10% powdered sugar, the bacterial survival rates were 0% and 3% respectively, and it was confirmed that the growth and proliferation of periodontal pathogenic bacteria Pg were inhibited.

＜Reference Test Example 2＞Measurement of polyphenol content References: Md. Shahidul Islam, Makoto Yoshimoto, Shoji Yahara, Osamu Yamakawa, Shigenori Okuno, Koji Ishiguro, Osamu Yamakawa, Identification and characterization of foliar polyphenolic composition in sweetpotato (Ipomoea batatas L.) genotypes, Journal of Agricultural Food and Chemistry , 13(13):3718-3722, 2002., following the Folin-Ciocalteu method to determine the polyphenol content of each sample. Precisely weigh a fixed amount of sample (see below), add 100% ethanol so that the endpoint concentration becomes 80%, and stir vigorously to obtain a suspension. After boiling the suspension for 5 minutes, centrifuge at 50,00xg for 10 minutes to separate the precipitate and supernatant. Then add 80% ethanol to the precipitate, stir, boil for 5 minutes, centrifuge at 50,00xg for 10 minutes, collect the supernatant, mix with the first supernatant, and mix the volume to a fixed amount. Dilute the supernatant to obtain appropriate absorbance, add 125 μL of phenol reagent to 25 μL of the sample solution (dilute the phenol reagent stock solution 10 times with distilled water), and stir for 3 minutes. After stirring, add 125 μL of 10% sodium carbonate solution, stir for 15 minutes, and measure the absorbance at a wavelength of 600 nm. Using chlorogenic acid as the standard, the polyphenol content was expressed in mg/100g sample. Among the samples, Anna, Golden Senkan, and Yingwa Purple were prepared for potatoes, and maple syrup and honey were prepared for comparison samples. Regarding potatoes, each sweet potato molasses (sweet potato molasses A-1, sweet potato molasses B-1, sweet potato molasses C-1) obtained by following the procedure of the aforementioned Production Example 1 was used as a sample. In addition, the sweet potato molasses was prepared into sweet potato sugar powder according to the procedure of Example 1 (preliminary drying: -80°C), and 0.3 mL of water was added to 0.7 g of the sweet potato sugar powder to prepare a sweet potato sugar powder aqueous solution, which was also used in Determination. Figure 5 shows the measurement results of the polyphenol content of sweet potato molasses (Anna, Huangjin Qianguan, Yingwazi), maple syrup and honey. As shown in Figure 5, sweet potato molasses (Anna, Huangjin Qianguan, Yingwazi) has a higher polyphenol content than maple syrup and honey. In addition, sweet potato sugar powder (sweet potato sugar powder aqueous solution) produced from sweet potato molasses also has almost the same level of polyphenol content.

＜Reference Test Example 3＞Measurement of DPPH radical scavenging ability Add 0.1 M MES buffer containing 50% ethanol to 75 μL of the sample solution, stir and add 75 μL of DPPH solution (made by dissolving 3.94 mg of DPPH in 12.5 mL of 100% ethanol, and then mixing with 12.5 mL of distilled water), and stir 3 minutes. After stirring, the absorbance at 520 nm was measured. For the free radical scavenging ability, Trolox was used as the standard, and the same operation was used to measure and convert. Among the samples, Anna, Golden Senkan, and Yingwa Purple were prepared for potatoes, and maple syrup and honey were prepared for comparison samples. Regarding potatoes, each sweet potato molasses (sweet potato molasses A-1, sweet potato molasses B-1, sweet potato molasses C-1) obtained by following the procedure of the aforementioned Production Example 1 was used as a sample. In addition, the sweet potato molasses was prepared into sweet potato sugar powder according to the procedure of Example 1 (preliminary drying: -80°C), and 0.3 mL of water was added to 0.7 g of the sweet potato sugar powder to prepare a sweet potato sugar powder aqueous solution, which was also used in Determination. Figure 6 presents the measurement results of the DPPH free radical scavenging ability of sweet potato molasses (Anna, Huangjin Qianguan, Yingwazi), maple syrup and honey. As shown in Figure 6, sweet potato molasses (Anna, Huangjin Qianguan, Yingwazi) shows higher DPPH free radical scavenging ability than maple syrup and honey. In addition, sweet potato sugar powder (sweet potato sugar powder aqueous solution) produced from sweet potato molasses also has almost the same level of DPPH radical scavenging ability.

＜Examples of processed foods mixed with sweet potato sugar powder＞ Specific examples (blending amounts) of processed foods using the sweet potato sugar powder of the present invention are shown below.

＜Chocolate with sweet potato icing sugar＞ Ingredients 　　　　 Blending amount Sweet potato sugar powder 10~30% by mass Cocoa liquor 40~60% by mass Cocoa butter 20~30 mass% Milk powder 0~20% by mass Extender 5~10% by mass

＜Snow Fisher with Sweet Potato Sugar Powder＞ Ingredients 　　　　 Blending amount Sweet potato sugar powder 10~30% by mass Protein 30~50% by mass Almond flour 20~30% by mass Wheat flour 10~30% by mass Sweet potato paste 5~10% by mass Cream 5~10% by mass Extender 5~10% by mass

＜Crisp Candy with Sweet Potato Sugar Powder＞ Ingredients 　　　　 Blending amount Sweet potato sugar powder 10~30% by mass Malt syrup 20~40% by mass Almonds 10~30% by mass Ghee 5~10% by mass Cream 5~10% by mass Table salt 0~5% by mass

＜Chewing gum containing sweet potato sugar powder＞ Ingredients 　　　　　 Blending amount Sweet potato molasses 40~50% by mass Sweet potato sugar powder 2~5 mass% Chewing base (vegetable resins such as chicle gum) 40~50% by mass

without

[Figure 1] Figures 1 (1) to (4) are photos showing the appearance of sweet potato molasses (before freeze-drying) and sweet potato sugar powder (after freeze-drying) during the production of sweet potato sugar powder. [Figure 2] Figures 2 (1) to (6) are photographs showing the appearance of sweet potato molasses (before freeze-drying), sweet potato molasses freeze-dried product, and sweet potato sugar powder (after powder granulation) during the production of sweet potato sugar powder. [Figure 3] Figures 3 (1) to (4) are graphs showing the results of a test example showing the anti-periodontal disease preventive effect of sweet potato sugar powder. [Fig. 4] Fig. 4 is a graph showing the results of a test example showing the anti-periodontal disease preventive effect of sweet potato sugar powder. [Figure 5] Figure 5 is a graph showing the polyphenol content of sweet potato molasses, maple syrup and honey. [Figure 6] Figure 6 is a graph showing the DPPH free radical scavenging capabilities of sweet potato molasses, maple syrup and honey.

Claims (21)

A kind of sweet potato sugar powder is composed of sweet potato molasses from sweet potatoes, its supernatant, or the powder or granules of both. Such as the sweet potato sugar powder of claim 1, wherein the average particle size of the sweet potato sugar powder is 10 μm ~ 500 μm. Such as the sweet potato sugar powder of claim 1, wherein the sweet potato sugar powder is made by drying the moisture content to the range of 0.1~1.0% (w/w). Such as the sweet potato sugar powder of claim 1, wherein the sweet potato sugar powder contains 5 to 15 mass % of dietary fiber and 0.5 to 1.5 mass % of potassium. Such as the sweet potato sugar powder of claim 1, wherein the powder or granules further contain malt. Such as the sweet potato sugar powder of claim 1, wherein the powder or granules further contain other additives such as vitamins and minerals. A sweetener consisting of sweet potato sugar powder according to any one of claims 1 to 6. A processed food containing sweet potato sugar powder according to any one of claims 1 to 6. For example, the processed food of claim 8, wherein the processed food is a beverage. Such as the processed food of claim 8, wherein the processed food is seasoning. For example, the processed food of claim 8, wherein the processed food is bread. Such as the processed food of claim 8, wherein the processed food is snacks. Such as the processed food of claim 8, wherein the processed food is noodles. A health food containing sweet potato sugar powder according to any one of claims 1 to 6. An oral health care agent containing sweet potato sugar powder according to any one of claims 1 to 6. Such as the oral health care agent of claim 15, wherein the oral health care agent is a dentifrice. For example, the oral health care agent of claim 15, wherein the oral health care agent is a mouthwash. Such as the oral health care agent of claim 15, wherein the oral health care agent is an anti-caries agent or an anti-periodontal disease agent. A method for manufacturing sweet potato sugar powder, including the process of producing powder or granules from sweet potato molasses and/or its supernatant liquid through drying and micronization. As claimed in Claim 19, the method for producing sweet potato sugar powder is wherein the drying and micronization is carried out by freeze drying, vacuum drying, dehumidifying drying, spray drying, drum drying or a combination thereof. For example, claim 19 or 20 for the manufacturing method of sweet potato sugar powder, wherein the sweet potato molasses and its supernatant further contain malt.