WO2012108293A1 - 糖液から固形物を製造する方法及び固形物 - Google Patents

糖液から固形物を製造する方法及び固形物 Download PDF

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Publication number
WO2012108293A1
WO2012108293A1 PCT/JP2012/052070 JP2012052070W WO2012108293A1 WO 2012108293 A1 WO2012108293 A1 WO 2012108293A1 JP 2012052070 W JP2012052070 W JP 2012052070W WO 2012108293 A1 WO2012108293 A1 WO 2012108293A1
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Prior art keywords
mass
solid
isomaltulose
sugar
solution
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PCT/JP2012/052070
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English (en)
French (fr)
Japanese (ja)
Inventor
雅浩 奥野
清昭 宮坂
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Mitsui DM Sugar Co Ltd
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Mitsui Sugar Co Ltd
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Priority to KR1020137023352A priority Critical patent/KR101869123B1/ko
Priority to CN201280017665.2A priority patent/CN103890188B/zh
Priority to EP12744530.2A priority patent/EP2674500B1/en
Publication of WO2012108293A1 publication Critical patent/WO2012108293A1/ja
Anticipated expiration legal-status Critical
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/12—Disaccharides
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
    • C07H3/04—Disaccharides
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K13/00—Sugars not otherwise provided for in this class

Definitions

  • Isomaltulose has ⁇ -1,2 linkage of sucrose to ⁇ -1,2 by allowing the enzyme ⁇ -glucosyltransferase produced by Protaminobacter rubrum, Serratia plymuthica, Erwinia rhapontici, or Klebsiella sp. To act on sucrose. It is a disaccharide transferred to 6 bonds.
  • Isomaltulose has low solubility in water, so isomaltulose crystals are likely to precipitate.
  • trehalulose does not crystallize and is liquid. Therefore, in order to remove trehalulose from the sugar solution and sell it as a solid product or a powder product of isomaltulose product, the centrifugation step is essential. In the centrifugation step, the crystallized isomaltulose and the honey are produced at a constant ratio, but the honey may be left over due to a mismatch between the demand and supply.
  • Patent Documents 1 to 7 listed below describe methods for solidifying saccharides. Among these, patent documents 1 and 2 describe the solidification method of palatinose. Patent Documents 3 to 7 describe methods for solidifying saccharides other than palatinose.
  • Patent Document 1 is characterized in that when sucrose is converted into palatinose by a bacterial enzyme that converts sucrose into palatinose, the contents of glucose and fructose as by-products are controlled by temperature change, and the total amount of the produced saccharide is solidified.
  • sugar combination to perform is described (Claim 1).
  • Consolidation and pulverization methods are mentioned as a means for solidifying the whole amount.
  • the consolidation and pulverization method is a method in which a sugar solution is highly concentrated to form a viscous white, and then cooled, solidified, and warmed while being crushed. It is dried by blowing air and solidified by a method of pulverization (page 2, lower left column, lines 10 to 17).
  • Patent Document 2 describes a method for producing amorphous palatinose (Claim 1).
  • a palatinose crystal and 3 to 9% of water are added to a biaxial extruder composed of a dissolved portion having a raw material temperature of 110 to 150 ° C. and a precipitated portion having a barrel temperature of 0 to 60 ° C.
  • supplying amorphous palatinose to form amorphous palatinose (claim 1).
  • Amorphous palatinose is usually produced by concentrating a palatinose solution and then cooling it to produce crystals, or producing an amorphous substance, and refers to the latter amorphous substance (lower right column on page 2). Lines 4-7).
  • Patent Document 3 listed below contains molten sorbitol containing fats and / or surfactants and containing substantially no water, and setting seed sorbitol to a temperature at which this sorbitol does not solidify and seed crystal sorbitol does not melt, A method for producing a crystallized powder sorbitol, which is crystallized while applying a shearing force at 60 to 85 ° C. for a certain period of time after premixing or simultaneously with the addition (claim 1) is described.
  • maltitol seed crystals are added to a maltitol aqueous solution having a water content of 1 to 15% by weight at a temperature below the melting point of maltitol seed crystals, and in the presence or absence of fats and / or surfactants.
  • a method for producing a powder or granular crystalline maltitol is described in which kneading is continued and a shearing force is continuously applied to the kneaded product (claim 1).
  • Patent Document 5 discloses a method for producing crystalline maltitol and a honey-containing crystal containing the same: 1) catalytic hydrogenation of a syrup having a solid content of 81 to 90% by weight of maltose and a concentration of 30 to 75% by weight.
  • the fourth step of obtaining a mother liquor containing maltitol of 5) The step of obtaining the honey-containing crystals containing crystalline maltitol by spray drying or cooling and kneading the mother liquor obtained in the fourth step in the presence of seed crystals
  • a maltitol aqueous solution having a concentration of 92 to 98% by weight and a maltitol purity in a solid substance of 88% by weight or more is continuously introduced into a container and stirred to generate maltitol crystals.
  • a continuous production method for maltitol-containing honey crystals is described (claim 1).
  • the composition of the saccharide contained in the isomaltulose-containing sugar solution obtained by allowing the enzyme ⁇ -glucosyltransferase to act on the sucrose solution is 60 to 90% by mass of isomaltulose and 5 to 35% by mass of trehalulose. %, And glucose and fructose are 0.2 to 5% by mass, respectively.
  • Trehalulose is amorphous (liquid). Therefore, when the centrifugal separation step is not performed, it is difficult to obtain a solid from the isomaltulose-containing sugar solution because of the presence of an amorphous sugar solution mainly composed of trehalulose.
  • the isomaltulose-containing sugar solution itself cannot be sold as a solidified or powdered isomaltulose product.
  • the conventional solidified or powdered isomaltulose product the above crystalline palatinose IC (Mitsui Sugar Co., Ltd.) can be mentioned.
  • This product is isomaltulose crystals.
  • a centrifugation step was indispensable in order to separate the isomaltulose crystals from the amorphous sugar solution.
  • an object of this invention is to provide the method of manufacturing the isomaltulose product which can be sold as a solid product or a powder product, without passing through the said centrifugation process.
  • Another object of the present invention is to provide a solid containing the amorphous sugar solution.
  • the present invention also relates to a solid material containing 70 to 90% by mass of isomaltulose, wherein the solid material is a collection of crystals and non-crystalline sugar liquid, and the median diameter of the crystals is determined by a laser. Provided is the solid that is 0.1 to 20 ⁇ m as measured by diffractive particle size distribution measurement.
  • the isomaltulose-containing sugar solution obtained by allowing an enzyme that produces isomaltulose from sucrose to act on the sucrose solution is solidified or powdered without passing through a conventional centrifugation step.
  • the isomaltulose-containing sugar liquid itself containing an amorphous sugar liquid such as trehalulose can be solidified without centrifuging the sugar liquid.
  • a solid or powder having a high content of isomaltulose is obtained.
  • the solid obtained by the production method of the present invention and the solid of the present invention can be sold as isomaltulose solid products or powder products.
  • the “enzyme that generates isomaltulose from sucrose” may be any enzyme that can generate isomaltulose from sucrose.
  • the enzyme is, for example, ⁇ -glucosyltransferase.
  • the ⁇ -glucosyltransferase is derived from, for example, Protaminobacter rubrum, Serratia plymuthica, Erwinia rhapontici, or Klebsiella sp.
  • “isomaltulose-containing sugar solution” refers to a sugar solution obtained by allowing an enzyme that produces isomaltulose from sucrose to act on the sucrose solution, and containing isomaltulose.
  • the sucrose solution only needs to be a raw material for producing isomaltulose by the enzyme.
  • the sucrose solution may be a low liquor, a brown liquor, a carbonate liquor, a fine liquor or the like obtained in a sugar making process.
  • the sucrose solution may contain 5 to 60% by mass, particularly 10 to 50% by mass of sucrose for the purpose of optimizing the reaction by the enzyme.
  • the sucrose solution may contain sugars other than sucrose, but the sucrose content is preferably 97% by mass or more based on the total mass of all the saccharides contained in the sucrose solution.
  • the above enzyme can be allowed to act on the sucrose solution by, for example, the method described in JP-A-57-39794, but is not limited thereto.
  • the above enzyme is allowed to act on the sucrose solution to obtain an isomaltulose-containing sugar solution.
  • a sugar solution obtained by allowing an enzyme that produces isomaltulose from sucrose to act on a sucrose solution (hereinafter also referred to as “isomaltulose-containing sugar solution”) contains saccharides other than isomaltulose.
  • sugars other than isomaltulose include sugars contained in an enzyme reaction solution obtained as a result of the above-described enzyme action, such as trehalulose, fructose, glucose, sucrose, isomaltose, and isomeretitose.
  • the isomaltulose-containing sugar solution may contain minerals and / or amino acids.
  • the sugar solution may further contain other components. The other component is added, for example, in order to make the concentration of the component contained in the sugar solution constant for each batch.
  • the concentration and composition of each saccharide in the sugar solution can be measured by a usual method in the art such as high performance liquid chromatography.
  • the isomaltulose-containing sugar solution is 70 to 90% by mass, preferably 72 to 89% by mass, more preferably 74 to 88% by mass, and still more preferably among the sugars contained in the isomaltulose-containing sugar solution. 75 to 85% by mass is isomaltulose.
  • the denominator is the total mass of isomaltulose, trehalulose, fructose, glucose, sucrose and isomaltose contained in the isomaltulose-containing sugar solution.
  • the mass of saccharide is calculated as anhydride. If the ratio of isomaltulose is too low, the sugar solution cannot be solidified.
  • the ratio of isomaltulose may be higher than the above upper limit. However, from the viewpoint of production efficiency, the ratio is usually up to the upper limit according to the isomaltulose ratio in the sugar solution obtained as a result of the action of the enzyme.
  • the mass ratio of trehalulose to the total mass of saccharides contained in the isomaltulose-containing sugar solution can be, for example, 8 to 25% by mass, particularly 9 to 20% by mass, and more particularly 10 to 18% by mass.
  • the ratio of glucose to saccharide contained in the isomaltulose-containing sugar solution can be, for example, 0.1 to 5% by mass, particularly 0.2 to 4% by mass, and more particularly 0.3 to 3% by mass.
  • the ratio of fructose to saccharide contained in the isomaltulose-containing sugar solution can be, for example, 0.1 to 5% by mass, particularly 0.2 to 4% by mass, and more particularly 0.3 to 3% by mass.
  • the denominator is the total mass of isomaltulose, trehalulose, fructose, glucose, sucrose, and isomaltose contained in the sugar solution, as is the case with the mass ratio of isomaltulose.
  • the mass of these saccharides is calculated as anhydride.
  • the form of the isomaltulose-containing sugar liquid may be in any form, for example, isomaltulose and sugars other than isomaltulose may be dissolved in the liquid, or suspended or dispersed in the liquid. Or may be precipitated in the liquid.
  • the crystal is an isomaltulose crystal
  • a microscope such as a digital microscope (Hilox Co., Ltd., KH-7700). That is, the solid matter is put in a plastic bag, and the solid matter is crushed with a finger or a stick from the outside of the bag to obtain a pulverized product.
  • crystals can be confirmed. That is, the crystal can be seen through by microscopic observation.
  • the crystal has an elongated shape, and some crystals may form an aggregate. When the aggregate is formed, each crystal is in contact with a certain surface.
  • saccharides other than isomaltulose are not crystallized among the saccharides contained in the sugar solution.
  • trehalulose is amorphous.
  • saccharides with low content rate such as glucose, fructose, and sucrose, exist as honey and do not become a crystal.
  • the median diameter of the crystal is 0.1 ⁇ m or more and 20 ⁇ m or less, more particularly 0.2 ⁇ m or more and 15 ⁇ m or less, and more particularly 0.3 ⁇ m or more and 10 ⁇ m or less. If the median diameter is too large, it takes a very long time for the crystals to assemble and the production is not efficient. When the median diameter is too small, no solid matter is formed.
  • the median diameter is measured by laser diffraction particle size distribution measurement. The measurement method follows normal knowledge in the art. The laser diffraction type particle size distribution measurement is performed in particular by a laser diffraction type particle size distribution measuring apparatus (Shimadiffraction type particle size distribution measuring apparatus (Shimadzu Corporation, SALD-2000J). The measurement is performed as follows.
  • the solid matter is put in a plastic bag, and the solid matter is crushed with a finger or a stick from the outside of the bag to obtain a pulverized product.
  • the obtained pulverized product is added to 2-propanol in a vial, and the vial is shaken several times, particularly 5 to 10 times, to suspend the pulverized product.
  • the vial is allowed to stand for several seconds, particularly about 5 to 10 seconds, to obtain a suspension supernatant.
  • the turbidity of the supernatant is adjusted to 2.0 or less with 2-propanol.
  • the median diameter can be obtained by measuring the adjusted suspension by the laser diffraction particle size distribution measurement.
  • the solid material of the present invention contains isomaltulose and sugars other than isomaltulose.
  • the composition and mass ratio of the saccharide contained in the solid material of the present invention are the same as the composition and mass ratio of the saccharide contained in the isomaltulose-containing sugar solution described above.
  • the non-crystalline sugar liquid in the solid material of the present invention is a sugar liquid containing trehalulose, fructose, glucose, sucrose, isomaltose and / or isomeretitose in particular.
  • the amorphous sugar solution may also contain isomaltulose.
  • the solid material of the present invention can be easily pulverized by ordinary pulverizing means in the art or by human hands.
  • the pulverizing means include a pink lasher and a hammer mill.
  • a powder composed of crystals having the median diameter is obtained.
  • a granular material having a median diameter (particle size) of 20 ⁇ m to 6 mm, particularly 30 ⁇ m to 5 mm can be obtained.
  • the median diameter can be adjusted according to the application.
  • the median diameter can be measured using, for example, a laser diffraction particle size distribution measuring apparatus (Shimadiffraction particle size distribution measuring apparatus (Shimadzu Corporation, SALD-2000J).
  • the solid matter has an isomaltulose content of 70 to 90% by mass, particularly 72 to 89% by mass, more particularly 74 to 88% by mass, more particularly 75 to 85% by mass, and more particularly more than 80% by mass. It can be ⁇ 85% by weight. As a result, it can be used as a substitute for the commercially available isomaltulose. Furthermore, the time and energy required to solidify or pulverize the liquid can be greatly reduced by omitting the centrifugation step in the production process of isomaltulose that is commercially available. As a result, significant efficiency is achieved. Moreover, the said isomaltulose containing sugar liquid can be solidified completely, without producing the honey which was produced
  • the water content of the solid as a whole can be 0.5 to 9% by mass, particularly 0.55 to 8% by mass, and more particularly 0.8 to 7% by mass. If the water content is too high, it becomes fondant and no longer solid.
  • the solid material of the present invention can be processed to fall below the range of the water content by a drying process, but such a process is not preferable from the viewpoint of production efficiency.
  • crystalline palatinose IC Mitsubishi Sugar Co., Ltd.
  • powdered palatinose ICP Mitsubishi Sugar Co., Ltd.
  • a moisture content of 2.8% by mass of a 2 mm pass 600 ⁇ m-on solid by an infrared moisture meter and a moisture content of 2.9% by mass of a solid of a 600 ⁇ m pass by an infrared moisture meter are moisture content by a vacuum drying method. The amount corresponds to 3% by mass.
  • AI ⁇ ( ⁇ logT 420 ) ⁇ ( ⁇ logT 720 ) ⁇ ⁇ (b ⁇ c) ⁇ 1000.
  • -logT 420 is the absorbance at 420 nm
  • -logT 720 is the absorbance at 720 nm
  • b is the length (cm) of the cell
  • c is the mass (g / ml) of saccharide contained in 1 ml of the adjustment liquid, calculated based on Brix of the adjustment liquid.
  • the solid material of the present invention contains isomaltulose in an amount of 70 to 90% by mass, particularly 72 to 89% by mass, more particularly 74 to 88% by mass, more particularly 75 to 85% by mass, and more particularly more than 80% by mass. Contains ⁇ 85% by mass.
  • the mass proportion of isomaltulose is the mass proportion of anhydrous isomaltulose with respect to the total mass of the solid.
  • the solid material of the present invention may contain 8 to 25% by mass, particularly 9 to 20% by mass, and more particularly 10 to 18% by mass of trehalulose.
  • the proportion of trehalulose is the mass proportion of anhydrous trehalulose relative to the total mass of the solid.
  • the solid material of the present invention may contain 0.1 to 5% by mass, particularly 0.2 to 4% by mass, more particularly 0.3 to 3% by mass of glucose, based on the total mass of the solid material.
  • the solid material of the present invention may contain fructose in an amount of 0.1 to 5% by mass, particularly 0.2 to 4% by mass, more particularly 0.3 to 3% by mass, based on the total mass of the solid material.
  • the solid content concentration of the sugar solution is adjusted to 77 to 96% by mass, preferably 80 to 94% by mass, and more preferably 83 to 93% by mass.
  • the solid content concentration is too low, a solid material is not obtained even when the next shearing force application device is used, and the sugar solution becomes, for example, a fondant shape.
  • the solid content concentration is too high, the sugar solution is hatched, and particles, particularly isomaltulose microcrystals (crystal nuclei) are not formed even when the treatment with the next shearing force applying device is performed.
  • the adjustment of the solid content concentration is preferably performed by heating from the viewpoint of production efficiency, but may be performed by other methods.
  • the heating may be performed by a usual method in the art.
  • the sugar solution can be put in a container and heated by a heater while stirring the sugar solution.
  • the heater include a concentration can, a crystal can, an effect can, and a thin film type concentrator.
  • the temperature of the sugar solution reaches 108 ° C. to 122 ° C., particularly 110 ° C. to 120 ° C., more particularly 112 ° C. to 118 ° C. by the heating, whereby the solid content concentration can be obtained.
  • the heating may be performed at normal pressure.
  • the heating temperature is too low, a solid material cannot be obtained even if the next shearing force application device is used, and the sugar solution becomes, for example, a fondant, while if it is too high, it affects the sugar composition of the sugar solution. Does not, but the sugar solution hatches.
  • the heating may be performed under reduced pressure.
  • the sugar liquid is heated to 72 to 86 ° C. under reduced pressure of 160 mmHg (vacuum degree—600 mmHg), whereby the sugar liquid is reduced to 110 mmHg under reduced pressure (vacuum degree—650 mmHg).
  • the solid content concentration can be obtained by heating to ⁇ 77 ° C. or by heating the sugar solution to 50 to 62 ° C. under reduced pressure at 60 mmHg (degree of vacuum—700 mmHg).
  • the “solid content concentration” is the concentration of the solid content contained in the liquid.
  • the solid content concentration can be measured by a usual method in the art. For example, several concentrations of solutions are prepared, and these are dried under reduced pressure (75 ° C., 3 hours) to determine the solid content concentration of these solutions. On the other hand, the Brix of these solutions is measured. And the relationship (for example, linear relationship) between solid content concentration and Brix is obtained from solid content concentration and Brix of these solutions. Based on the obtained relationship, the solid content concentration of the solution is obtained.
  • the adjusted product whose solid content concentration is adjusted is subjected to a treatment for generating crystal nuclei by applying a shearing force while maintaining the temperature at 70 to 120 ° C. That is, in the present invention, the treatment is a shearing treatment for generating crystal nuclei in the adjusted product. In the present invention, the treatment is performed by a shearing force applying device.
  • the “shearing force imparting device” is a device capable of imparting a shearing force to a substance, particularly kneading a high-viscosity material (the force for shifting the material is applied from both sides in opposite directions and kneaded, knead)
  • a device that has the function of a kneader more particularly a device that can be heated, scraped, and in which the material subjected to the shearing process does not remain attached to the container.
  • the apparatus include a kneader, an extruder, a kneader, a stirrer, and a universal mixing stirrer.
  • KRC trademark
  • MI Magnetic kneader
  • An example of the stirrer is Kenmix (Aikosha Seisakusho Co., Ltd.).
  • an SC processor or the like can also be used.
  • examples of small capacity include a kneader, a stirrer, and a universal mixing stirrer.
  • the container is bowl-shaped (curved bottom), and the vertical axis can be used for stirring blades for kneading (for bread dough, etc.), and the raw material enters the gap (clearance) between the blades and the container and is mixed by the blades.
  • the Examples of the kneader, stirrer, and universal mixing stirrer include, for example, Kenmix (Aikosha Seisakusho Co., Ltd.) and universal mixing stirrer (Canto Mixer, Kanto Mixer Kogyo Co., Ltd.).
  • the number of rotations can be 100 to 500 rpm for a small desktop type, 60 to 220 rpm for 5 kg or less, and 150 to 400 rpm for 10 kg or less.
  • the peripheral speed of the blade where the force is most applied can be 200 to 900 cm / min, particularly 300 to 800 cm / min. It may be faster than this, but there is a possibility that the adjustments will splash from the container.
  • the blade usually sandwiches the container and the adjustment object with one or two lines, and the area where the force is applied to the adjustment object is small, and the force is applied obliquely downward and the adjustment object escapes upward.
  • the time for the shearing force application treatment (hereinafter also referred to as treatment time) can be, for example, 1 minute to 40 minutes, particularly 2 minutes to 30 minutes.
  • the treatment time is a time during which a shearing force is applied to the adjusted product, for example, a time during which kneading or stirring is performed.
  • shearing force applying devices those having a large capacity include, for example, a horizontal axis type shearing force applying device, particularly a horizontal axis type kneader, an extruder, or an SC processor. All of these devices have rotating radial, screw, or point-symmetrical blades (eg, elliptical or rice ball-shaped) fixed on a shaft in a cylindrical container. Shear forces are applied from all directions while passing through the gap (clearance) between the blade and the container. In the case of a kneader, a paddle for chaos is set in a cylinder through which the adjustment object passes.
  • a horizontal axis type shearing force applying device particularly a horizontal axis type kneader, an extruder, or an SC processor. All of these devices have rotating radial, screw, or point-symmetrical blades (eg, elliptical or rice ball-shaped) fixed on a shaft in a cylindrical container. Shear forces are applied from all directions while passing through
  • the shaft In the kneader, the shaft is fixed on both sides, and there is a raw material inlet near one end fixing the shaft, and a raw material outlet near the other end.
  • the clearance between the cylinder in the kneader and the paddle is small, and the adjusted product hardly remains in the container, and the adjusted product can be scraped out of the container.
  • An example of the apparatus is S2KRC (trademark) kneader (Kurimoto Corporation). If the paddle diameter of the kneader is 50 mm, the kneader can be used at a rotational speed of 90 to 500 rpm, preferably 100 to 360 rpm, particularly 200 to 250 rpm.
  • the paddle is preferably a mixing type.
  • the capacity of the cylinder part is 1200 mL
  • the capacity of the part excluding the paddle part is 40% by volume, that is, 480 mL.
  • the amount of adjuster present in the kneader during the shearing process is 48 mL (about 50 g).
  • the processing time is calculated as 5 sec based on the above formula. You may obtain
  • the temperature of the preparation in the treatment with the shearing force imparting device is 65 to 120 ° C., preferably 66 to 110 ° C., more preferably 67 to 100 ° C., and still more preferably 70 to 95 ° C. If the temperature of the preparation in the treatment is too low, the viscosity is too high so that isomaltulose crystal nuclei are not sufficiently formed. On the other hand, if the temperature is too high, sufficient supersaturation cannot be obtained, so that the crystal nuclei are sufficient. Do not generate.
  • other conditions in the treatment such as the type of apparatus, the peripheral speed, and the treatment time, may be appropriately set so that the median diameter crystal is obtained in the solid material of the present invention.
  • the crystal nuclei generated by the shearing treatment can be further enlarged in the subsequent cooling step, and become crystals in the solid material of the present invention.
  • the crystal nuclei generated by the shearing treatment may be present in the solid material of the present invention without becoming large in the subsequent cooling step.
  • a seed may be optionally added to the adjusted product in the treatment by the shearing force applying device.
  • the seed is added for crystallization. That is, the seed is considered to promote the generation of isomaltulose crystals in the preparation.
  • the seed may be one commonly used in the art, for example, pulverized isomaltulose crystals, particularly palatinose ICP (Mitsui Sugar Co., Ltd.), or, for example, isomaltulose-containing liquid used in the present invention. Is simply dried under reduced pressure (75 ° C., 2 hours) and pulverized with a hammer mill (SAMPLE-MILL KIIW-1) or the solid material of the present invention.
  • the treated product obtained by the treatment is cooled to obtain the solid material of the present invention.
  • the cooling is performed by allowing the processed material to cool or by forced cooling as necessary.
  • a liquid obtained from a shearing force applying device is flowed on a cooling bat so as to have a thickness of 1 mm to 30 mm, preferably 2 to 20 mm, more preferably 3 to 15 mm. Cooling can be mentioned.
  • Another cooling device may be a steel belt.
  • the treated product can be cooled to, for example, room temperature, particularly 0 to 60 ° C., more particularly 10 to 50 ° C., and more particularly 20 to 40 ° C.
  • the solid material of the present invention can be pulverized to obtain a granular material such as a granule or a powder.
  • the solid is preferably dried before or after the pulverization or in parallel with the pulverization. The grinding and drying is performed using means known in the art.
  • the moisture content of the solid is preferably 5% by mass or less, more preferably 4% by mass or less, more preferably 3.5% by mass or less, and still more preferably by the drying. 3% by mass or less. That is, the granular material of the present invention can preferably have the above water content.
  • the water content is measured by the above-described reduced pressure drying method.
  • the pulverization is performed as follows, for example. First, the solid material of the present invention is roughly crushed into a lump having a maximum diameter of about 2 to 3 cm. The obtained mass is further pulverized to obtain a pulverized product. The obtained pulverized product is dried. In this way, a granular material is obtained. If necessary, the dried pulverized product may be further pulverized.
  • the above crushing apparatus may be any apparatus as long as it can crush a solid into a lump having a maximum diameter of about 2 to 3 cm. For example, a pin mill, a hammer crusher, a roll mill, a jaw crusher, Although it is a cutter mill etc., it is not limited to these.
  • the apparatus for pulverization may be any apparatus as long as it can pulverize the lump obtained by the crushing, such as a power mill, a nibler, a flake crusher, or an impact pulverizer, but is not limited thereto.
  • the drying is performed by, for example, a fluidized bed dryer, but may be performed by other dryers known to those skilled in the art.
  • pulverization and drying can be performed with the apparatus which has the function to perform the said grinding
  • the dry ire can also have a classification function described below.
  • the granular material of the present invention can be classified as necessary. Classification can be performed by any means known to those skilled in the art. A sieve opening used in the classification is appropriately determined by those skilled in the art.
  • a granular material having a particle size equal to or larger than the above opening value is 1% by mass or less, for example, 5 mm or more, 4 mm or more, 3 mm or more, 2 mm or more, 1 mm or more, or 600 ⁇ m.
  • a granular material having a particle size of 1% by mass or less can be obtained.
  • a sieve having an opening of 3.35 mm, a sieve having an opening of 2 mm, a sieve having an opening of 1 mm, or a sieve having an opening of 600 ⁇ m according to the international standard ISO3310-1: 2000 can be used.
  • a granular material having a particle size of more than 99% by mass is obtained.
  • a collection of particles having a small particle size, particularly a particle having a particle size of 1 mm or less, more particularly 600 ⁇ m or less, is in powder form.
  • a granular material having a large particle size, particularly a collection of granular materials having a particle size of more than 1 mm to 5 mm is granular.
  • the granular material having a particle size of N mm or more means a granular material that has not passed through a sieve having an opening of N mm.
  • the present invention is a solid containing 70 to 90% by mass of isomaltulose, wherein the solid is a collection of crystals and non-crystalline sugar solution, and the median diameter of the crystals is Also provided is the solid, which is 0.1-20 ⁇ m as measured by laser diffraction particle size distribution measurement.
  • the said solid substance is obtained by said manufacturing method of this invention.
  • the characteristics of the solid are the same as those of the solid obtained by the production method of the present invention described above.
  • the solid content concentration was measured as follows. That is, several concentrations of solutions are prepared, and these are dried under reduced pressure (75 ° C., 3 hours) to determine the solid concentration of these solutions.
  • the reduced-pressure drying is a reduced-pressure drying method usually used in solid content concentration measurement, and was performed by a vacuum pump.
  • the Brix of these solutions is measured. Brix was measured with a digital refractometer (Atago Co., Ltd., RX-5000). And the linear relationship between solid content concentration and Brix was obtained from the solid content concentration and Brix of these solutions. Based on the obtained linear relationship, the solid content concentration of the solution was determined.
  • model solution of a sugar solution obtained by allowing an enzyme that generates isomaltulose from sucrose to act on the sucrose solution
  • Palatinose IC Mitsubishi Sugar Co., Ltd.
  • Palatinose Syrup ISK Mitsubishi Sugar Co., Ltd.
  • the honey component is palatinose syrup ISK (Mitsui Sugar Co., Ltd.). That is, a liquid obtained by mixing palatinose IC (Mitsui Sugar Co., Ltd.) and palatinose syrup ISK (Mitsui Sugar Co., Ltd.) at the above blending ratio is obtained by allowing an enzyme that produces isomaltulose from sucrose to act on the sucrose liquid. It can be used as a model solution for sugar solution.
  • palatinose syrup ISK Mitsubishi Sugar Co., Ltd.
  • the model liquid was boiled until the temperature of the mixed liquid reached 115 ° C. by heating with a heating concentrator (15 L capacity) under normal pressure.
  • the Brix of the mixed solution after boiling was about 85 °.
  • the solid content concentration of the mixed solution after the boiling was 89%. Thus, what adjusted solid content concentration to 89% was obtained.
  • the treated product discharged from the kneader was received by a stainless steel vat so that the treated product had a thickness of 3 mm, and allowed to cool to solidify the treated product. In addition, the time until solidification after discharging from the kneader was recorded.
  • Example 1-4 Analysis of solid matter
  • the solid matter of Example 1-4 was observed with a digital microscope (Hilox, KH-7000).
  • FIG. 2 and FIG. 3 both magnifications are 50 times
  • FIG. 4 magnification 250 times
  • FIG. 4 magnification 250 times
  • crystallization is smaller than 50 micrometers.
  • the solid was crushed by hand to obtain a pulverized product.
  • the pulverized product was added to 2-propanol in a vial, and the vial was shaken 5 to 10 times to suspend the pulverized product.
  • the suspension was allowed to stand for about 5 to 10 seconds to obtain a suspension supernatant.
  • the turbidity of the suspension supernatant was adjusted to 2.0 or less.
  • the median diameter of the crystals in the suspension supernatant after turbidity adjustment was measured three times with a laser diffraction particle size distribution analyzer (Shimadzu Corporation, SALD-2000J). The results are shown in Table 2.
  • the water content of the solid matter of Example 1-4 was measured. The measurement was performed by weighing about 5 g of the solid matter into a weighing can of about 30 g and calculating the water content from the change in mass after drying at 75 ° C. for 3 hours under reduced pressure.
  • the reduced-pressure drying is a reduced-pressure drying method usually used in measuring the moisture content of foods, and was performed with a vacuum pump. The measurement was performed three times. The measurement results are shown in Table 3.
  • Example 1-4 The solid material obtained in Example 1-4 was pulverized by hand and observed with a digital microscope (Hilox Co., Ltd., KH-7700). The observation results are shown in FIG.
  • grains which comprise a solid substance from FIG. 5 are transparent. Therefore, it turns out that these particles are isomaltulose crystals.
  • the model solution was placed in a pan and heated to 115 ° C. or 120 ° C. with an IH heater while stirring with a wooden spatula under normal pressure.
  • the solid content concentration of the model liquid was 88.5% by mass at 115 ° C. and 92.3% by mass at 120 ° C. In this way, an adjusted product with an adjusted solid content concentration was obtained. 2. Shear of the adjusted product When the adjusted product reached 115 ° C or 120 ° C, a seed was added to the solution, and the mixture was stirred and mixed with a stirrer (Kenmix, Aikosha Seisakusho, a stirring speed of Memory 3).
  • ⁇ indicates that a solid was obtained
  • ⁇ indicates that there was a portion that partially hatched but a solid was obtained
  • ⁇ indicates that a solid was not obtained due to hatching. It shows that.
  • Table 5 shows that when heating temperature was 115 degreeC and 120 degreeC, the solid substance was obtained. However, when the heating temperature was 125 ° C., the reaction solution hatched and no solid matter was obtained. Further, when the heating temperature was 115 ° C. and 120 ° C., a solid matter was obtained regardless of which seed was used. In particular, when the heating temperature was 115 ° C., a solid material containing no hatched portion was obtained.
  • a 40% by mass sucrose solution was reacted in a bioreactor filled with an immobilized enzyme produced by Protaminobacter rubrum CBS574.77 at Mitsui Sugar Co., Ltd.'s Okayama Factory to obtain a reaction solution.
  • the resulting reaction solution was Brix 41.1 °.
  • the sugar composition of the obtained reaction solution was 83.1% by mass of isomaltulose, 11.1% by mass of trehalulose, 1.9% by mass of fructose, 1.5% by mass of glucose, and 2.4% by mass of other sugars. It was.
  • the reaction solution was desalted with a cation exchange resin and an anion exchange resin to obtain a desalted solution.
  • the desalted solution was charged into a horizontal thin film centrifugal concentrator (Rothotherm RT-2 A type, Mitsubishi Materials Techno Co., Ltd.) at a supply rate of 43.14 kg / h and concentrated.
  • the concentrated solution had a Brix of 89.8 ° and a solid content concentration of 93.7% by mass.
  • the discharged liquid temperature was 112 ° C.
  • the discharged speed was 19.86 kg / h
  • the evaporated liquid was 23.28 kg / h
  • the concentration rate was 2.17 times.
  • the obtained effluent was subjected to a shearing treatment and a cooling treatment using a kneader (S2KRC kneader, Kurimoto Corporation) under the same conditions as in Example 1-4.
  • the temperature of the preparation during the shearing process was 88 ° C.
  • a solid was obtained.
  • the solidification time was 5.5 minutes.
  • the median diameter of the crystals constituting the solid was 4.30 ⁇ m.
  • the water content of the solid measured by the vacuum drying method was 1.59% by mass.
  • a reaction solution was obtained in the same manner as in Example 3.
  • the resulting reaction solution was Brix 40.9 °.
  • the sugar composition of the obtained reaction solution was 81.0% by mass of isomaltulose, 11.3% by mass of trehalulose, 2.3% by mass of fructose, 2.2% by mass of glucose, and 3.1% by mass of other sugars. It was.
  • the reaction solution was desalted and concentrated in the same manner as in Example 3 to obtain a concentrated solution.
  • the obtained concentrated solution had a Brix of 86 ° and a solid content concentration of 89.8% by mass.
  • the concentrated solution was subjected to a shearing process by a kneader (S4KRC kneader, Kurimoto Steel Co., Ltd.) in which the rotation speed was set to 240 rpm and the supply speed was set to 21 g / sec.
  • the temperature of the concentrate when the concentrate was charged into the kneader was 96 ° C.
  • the jacket temperature of the kneader was 70 ° C.
  • the processing time (residence time in the kneader) of the concentrate in the shearing process was 12.4 seconds.
  • the processing time was obtained by changing the capacity of the cylinder portion to 6300 mL of the S4KRC kneader and changing the supply speed to 21 g / sec.
  • the temperature of the concentrate when discharged from the kneader after the shearing treatment was 71 ° C.
  • the concentrated solution after the shearing treatment was poured into a stainless steel vat and the concentrated solution was allowed to stand. As a result, the concentrated solution was solidified to obtain a solid.
  • the time required for solidification was about 6 minutes.
  • the obtained solid was roughly crushed with a pin mill (crusher RB1212, Kurimoto Steel Works, Ltd.) to obtain a crushed material.
  • the crushed material was a lump having a maximum diameter of 2 to 3 cm.
  • the bulk density of the crushed material was 0.75 kg / L (rough packing) as measured by an ABD powder property measuring instrument (Tsukui Riken Kikai Co., Ltd.).
  • the water content of the crushed material was 8.6% by mass (infrared moisture meter FD-600-2 manufactured by kett, heated at 65 ° C. for 20 minutes).
  • This coarsely crushed product was pulverized with a crushing granulator (Power Mill P-3S, Dalton Co., Ltd., rotation speed 4000 rpm, screen hole diameter 7 mm, with bottom plate) to obtain a pulverized product.
  • the processing capacity at this time was 782 kg / h.
  • the processing capacity was calculated based on the mass of the pulverized product coming out of the granulator in 30 seconds.
  • the content of the pulverized material that passed through a sieve having an opening of 2 mm according to the international standard ISO3310-1: 2000 was 45.5% by mass.
  • the bulk density of the pulverized product was 0.59 kg / L.
  • This pulverized product was dried in a fluidized bed dryer (midget dryer MDB-400, Dalton Co., Ltd.) at a hot air temperature of 60 ° C., an air volume of 4.4 m 3 / min, and an exhaust temperature of 53.3 ° C.
  • the bulk density of the dried pulverized product was 0.62 kg / L, and the water content of the pulverized product was 2.8% by mass as measured by a vacuum drying method.
  • the dried pulverized material was again pulverized again with the above crushing granulator (rotating speed 4000 rpm, screen hole diameter 3 mm, with bottom plate) to obtain a granular material.
  • the mass ratio of the particles that passed through a sieve having an opening of 2 mm according to the international standard was 78.5% by mass.
  • the said granular material was classified with the vibration sieve which set the 2 step sieve of 2 mm of openings and 600 micrometers according to the said international standard.
  • the water activity was measured using a water activity measuring apparatus (Novasina IC-500 AW-LAB, Nippon Siebel Hegner Co., Ltd.) and a temperature / humidity sensor (Novasina enBSK, Japan Siebel Hegner Co., Ltd.).
  • the granular material of Example 4-1 has a shorter dissolution time than either IC or ICP. That is, the granular material of Example 4-1 has a faster dissolution rate than either IC or ICP. Further, the granular material of Example 4-2 has a faster dissolution rate than IC.
  • Example 4-1 and Example 4-2 had water activity comparable to that of IC or lower water activity than IC, although the amount of water was higher than that of IC.
  • Example 4-1 and Example 4-2 had the same color value as ICP and IC or a higher color value than ICP and IC.
  • Example 4-2 7 parts by mass of the granular material of Example 4-2 and 3 parts by mass of water were put, mixed, and then set on fire. When the liquid temperature reached 160 ° C., the pan was removed from the fire, and the liquid was put into a mold and hardened to obtain a hard candy.
  • Hard candy was produced by the above method except that the same amount of palatinose (crystalline palatinose IC, Mitsui Sugar Co., Ltd.) was used instead of the granular material of Example 4-2.
  • palatinose crystalline palatinose IC, Mitsui Sugar Co., Ltd.
  • the hard candy using the granular material of Example 4-2 was transparent like the palatinose hard candy.
  • hard candy is produced with sugar alone, crystals are precipitated in the boiling step or the hardening step, and a transparent hard candy cannot be obtained.
  • Test Example 3 Production and evaluation of yogurt drink
  • a yogurt drink was produced by using the materials and blends in the test groups 1 to 4 shown in Table 8 below.
  • the blending amounts of the granular materials of Examples 4-1 and 4-2 and palatinose were set to 1/45 times the blending amount of sugar in order to match the sweetness of sugar.
  • the manufacturing procedure is as follows. (1) Nonfat dry milk was added to yogurt and mixed so as not to become lumps. (2) Milk was added to the mixture obtained in (1) and mixed, and each saccharide was added and mixed well. (3) 30% by mass of citric acid was added to the mixture obtained in (2) to adjust the pH to 4.5 to obtain a yogurt drink.
  • Table 9 shows the results of measuring the yogurt drinks in the test sections 1 to 4 using a color difference meter (CR-400, Konica Minolta Co., Ltd.).
  • the values in Table 9 are in accordance with the CIE color difference formula L * a * b * defined by the International Commission on Illumination (CIE).
  • L *, a *, and b * are read as Elster, Aster, and Beester, respectively.
  • Test Example 4 Production and evaluation of whipped cream
  • Whipped cream was produced using the materials and blends in Test Groups 1 to 4 shown in Table 10 below.
  • the blending amounts of the granular materials of Examples 4-1 and 4-2 and palatinose were set to 1/45 times the blending amount of sugar in order to match the sweetness of sugar.
  • Whipped cream was prepared by adding various sugars to fresh cream and whipping with a hand mixer. Foaming was stopped when it was nine minutes.
  • test groups 1, 2 and 4 started to foam faster than the whipped cream of test group 3.
  • Chocolate was produced by using the materials and blends in the test groups 1 to 3 shown in Table 11 below. In order to compensate for sweetness, in Test Groups 1 and 2, only half of the amount of sugar in Test Group 3 was replaced with the granule or palatinose of Example 4-1, respectively.
  • Chocolate was manufactured as follows. First, various sugars were pulverized with a pulverizer. Combined with chopped various sugars and chopped black chocolate. The black chocolate was melted over a water bath. When the black chocolate melts, mix well at 40-45 ° C for 5 minutes to prevent air from entering. When the sugars were evenly mixed, warmed to 56 ° C and lowered the bowl to 28 ° C with cold water. Again, the temperature was raised to 31 ° C., poured into a mold, and cooled to obtain chocolate.
  • a sponge was produced using the materials and blends in Test Groups 1 to 3 shown in Table 12 below. In order to compensate for sweetness, in Test Groups 1 and 2, only half of the amount of sugar in Test Group 3 was replaced with the granule or palatinose of Example 4-1, respectively.
  • the sponge was manufactured as follows. First, soft flour and green tea were mixed and sieved. Melted butter. Sugar was put in the whole egg and foamed with a hand mixer for 12 minutes while keeping it at 30 ° C. with a hot water bath. The mixture of the above-mentioned weak flour and matcha tea was put in three times in the foamed egg liquid and mixed thoroughly. Furthermore, melted butter was added and mixed so as not to knead to obtain a sponge dough. The sponge dough was poured on a baking sheet with cooking paper and baked at 200 ° C. for 15 minutes to obtain a matcha sponge.
  • the sponge in Test Zone 1 was modest and refreshing.
  • Test Example 7 Production and evaluation of baton chocolate
  • a baton chocolate was produced using the materials and blends in the test groups 1 to 3 shown in Table 13 below. In order to compensate for sweetness, in Test Groups 1 and 2, only half of the amount of sugar in Test Group 3 was replaced with the granule or palatinose of Example 4-1, respectively.
  • the baton chocolate was manufactured as follows. First, butter was kneaded into cream, and various sugars were added to the kneaded butter and further mixed. Whole eggs were added little by little to the butter. Further, sieved flour (a mixture of wheat flour, almond powder, cocoa powder) was added to obtain a dough. The dough was squeezed on a top plate with a squeezed bag and baked at 170 ° C. for 15 minutes to obtain a baton chocolate.
  • the baton chocolate in the test zone 1 was not as refreshing as that in the test zone 2, but was fresher than that in the test zone 3. In addition, the baton chocolate in the test section 1 had the strongest bitter feeling.
  • Carrot jelly was produced using the materials and blends in Test Groups 1 to 3 shown in Table 14 below.
  • the manufacturing method is as follows. First, carrots were cut appropriately and combined with water and lemon, and they were put into a mixer (15 seconds ⁇ 3 times) to obtain carrot juice. Separately, the gelling agent and each saccharide were mixed well. The mixture and the juice were put in a pan, mixed well, boiled on fire, and boiled for 3 minutes. The boiled liquid was filled into a mold and cooled to obtain a carrot jelly.
  • Test Zone 1 and Test Zone 2 had less carrot blue odor than that in Test Zone 3.
  • palatinose has been added for odor masking. It was shown that a masking effect can be obtained by the granular material of the example as well as palatinose.
  • Test Group 3 jams had crystals precipitated after 1 month of refrigerated storage, but Test Groups 1 and 2 had no crystals deposited even after 1 month of refrigerated storage. It was not seen. When the sweetness was evaluated, the jam in the test group 3 was not as sweet as the jam in the test group 1, but a firm sweetness was felt. Further, the jam with more blending of the granular material of Example 4-2 had a clearer sweetness and a stronger acidity. The test area 3 jam had a good balance between sweetness and sourness, and the strawberry taste was strong.
  • Chewing gum was produced using palatinose or the granulate of Example 4-1.
  • the manufacturing method is as follows. First, add 30 parts by mass of chewing gum base to 15 parts by mass of enzymatic saccharified starch syrup (Koso Shirap H85C, Brix85 °, Nippon Corn Starch Co., Ltd.) And kneaded for 5 minutes. To the obtained mixture, 54 parts by mass of palatinose (powder palatinose ICP, Mitsui Sugar Co., Ltd.) or 54 parts by mass of the granule of Example 4-1 as a sweetener was added in several portions, and 1 part by mass of glycerol ( Pure chemical food additive) was added and kneaded for 15 minutes.
  • palatinose palatinose ICP, Mitsui Sugar Co., Ltd.
  • glycerol Pure chemical food additive
  • fragrance peppermint oil, Takada Fragrance Co., Ltd.
  • powdered palatinose powdered palatinose ICP, Mitsui Sugar Co., Ltd.
  • the kneaded product was rolled and formed into a sheet gum shape (thickness 2 mm, width 2 cm, length 7 cm) and made into aluminum foil Wrapped to obtain chewing gum.
  • the chewing gum using the granule of Example 4-1 was softer than that using palatinose.

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CN104017028A (zh) * 2014-06-23 2014-09-03 齐鲁工业大学 从异麦芽酮糖母液中分离异麦芽酮糖和海藻酮糖的方法
EP3015557A4 (en) * 2013-06-28 2017-03-29 Mitsui Sugar Co. Ltd. Method for producing sugar-crystal-containing fluid
CN110771683A (zh) * 2019-12-03 2020-02-11 河南花花牛乳业集团股份有限公司 一种风味发酵乳及其制备方法

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JP6100498B2 (ja) * 2012-10-15 2017-03-22 三井製糖株式会社 抹茶含有食品を製造する方法及び抹茶を含有する食品
EP3363909A1 (en) 2017-02-15 2018-08-22 Evonik Degussa GmbH Process for production of a solid material containing isomaltulose crystals and trehalulose
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JP2024089152A (ja) 2022-12-21 2024-07-03 Ｄｍ三井製糖株式会社 動脈スティフネス増大抑制剤
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EP3015557A4 (en) * 2013-06-28 2017-03-29 Mitsui Sugar Co. Ltd. Method for producing sugar-crystal-containing fluid
US9670555B2 (en) 2013-06-28 2017-06-06 Mitsui Sugar Co., Ltd. Method for producing a sugar crystal-containing liquid
CN104017028A (zh) * 2014-06-23 2014-09-03 齐鲁工业大学 从异麦芽酮糖母液中分离异麦芽酮糖和海藻酮糖的方法
CN104017028B (zh) * 2014-06-23 2016-06-29 齐鲁工业大学 从异麦芽酮糖母液中分离异麦芽酮糖和海藻酮糖的方法
CN110771683A (zh) * 2019-12-03 2020-02-11 河南花花牛乳业集团股份有限公司 一种风味发酵乳及其制备方法

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EP2674500A1 (en) 2013-12-18

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