JPH0697956B2 - Dehydrated food and manufacturing method thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to a dehydrated food product and a method for producing the same. More specifically, foods, their raw materials or processed intermediates may have crystalline α
-Dehydrated food containing maltose and converted into β-maltose hydrous crystals, and dehydration characterized by containing crystalline α-maltose and converting into β-maltose hydrous crystals, in foods, raw materials or processed intermediates thereof The present invention relates to a method for producing food.

(Prior Art) In general, dried foods such as seasoned seaweed, oysters, rice cakes, and cookies are enclosed in cans, bottles, moisture-proof containers such as aluminum-polyethylene laminated containers, and further, silica gel, Water is removed from the atmosphere using a dehydrating agent such as calcium oxide, and the relative humidity is reduced to maintain quality.

However, there is a risk of accidentally putting these dehydrating agents into the mouth, contacting the skin and mucous membranes, and the development of safer dehydrating agents is desired.

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

Usually, in order to extend the storage period of water-containing foods, as a method of reducing the water content in the food, for example, sugar pickled as found in buntan pickles, salt pickled as found in takuan pickles,
Various dehydration methods such as drying as found in powdered miso and powdered fruit juice have been adopted.

However, sugar is too sweet to meet recent tastes, is a main inducer of caries, and has a drawback that it causes an increase in blood cholesterol when taken in large amounts. It has also been pointed out that excessive intake of salt is a major cause of adult diseases such as hypertension and cancer, and instructions have been given to reduce its intake as much as possible.

Further, in the drying method, it is inevitable that aroma is volatilized in the process, and only foods with poor flavor can be obtained.

(Problems to be Solved by the Invention) The present inventors have focused on maltose for the purpose of eliminating the drawbacks of conventional dehydration methods such as drying methods.
We have conducted extensive research on its use as a dehydrating agent.

As a result, by adding crystalline α-maltose to a water-containing substance such as a water-containing food product and converting it into β-maltose hydrous crystals, it was found that crystalline α-maltose acts as a strong dehydrating agent, and the flavor is high. The present invention has been completed by confirming that a quality dehydrated food can be easily produced.

The present invention focuses on crystalline α-maltose, which has never been noticed as a dehydrating agent in the past.
-The present invention provides a method for dehydrating a water-containing substance by incorporating maltose as a dehydrating agent.

The dehydration method of the water-containing material in the present invention is preferable as a dehydration method of containing water, in particular, containing free water different from bound water such as crystal water. The present invention can be advantageously applied to the case of reducing the moisture contained in the atmosphere in the enclosed moisture-proof container, and further to the case of reducing the moisture of various hydrates such as the raw material or the processing intermediate.

When crystalline α-maltose is added to these hydrous substances, the crystalline α-maltose strongly takes up about 5% of its weight of water as water of crystallization of β-maltose hydrous crystals from the hydrous substance. It was found to substantially reduce water content and dehydrate.

For example, in a moisture-proof container containing dried food such as seasoned seaweed and cookies, a crystalline α filled in a moisture-permeable sachet made of paper or the like.
-By allowing maltose to coexist, or by compounding crystalline α-maltose in a powdered material such as a premix powder, a granular seasoning, a powder intestinal preparation, and a granular digestive agent, and packaging and enclosing the same, Extremely reduces relative humidity,
It has been found that dried foods, powdered products, etc. can be maintained with high quality and stability for a long period of time.

At this time, the crystalline α-maltose traps water to form β-maltose.
There is no stickiness or flow even after conversion to maltose hydrous crystals, there is no risk of contaminating dry foods or moisture-proof containers, and powdery substances adhere or congeal. Can be prevented.

Furthermore, maltose itself is a non-toxic, non-harmful natural sweetener with no danger.

Also, for example, brandy, vinegar, royal jelly,
In the case of liquid foods such as fresh cream and mayonnaise, and high-moisture food products such as paste, by adding crystalline α-maltose and converting it into β-maltose hydrous crystals, the water content is substantially reduced. Quality dehydrated foods, for example, foods in the form of muskets, powders, etc., can be produced very easily. Since this method does not require harsh conditions such as heating and drying, it does not deteriorate the liquid or pasty high-moisture food product by deterioration, and can be easily converted into a dehydrated food product with good flavor and reduced water content. Have

At this time, crystalline α-maltose was added in an amount corresponding to the amount of water contained in the food raw material or the like, and the crystalline α-maltose was partially converted to β-maltose hydrous crystals, in other words, β- Obtaining dehydrated food containing crystalline α-maltose together with maltose hydrous crystals, and enclosing this in a moisture-proof container, water in the atmosphere in the container is crystallized water of β-maltose hydrous crystals due to crystalline α-maltose. It was found that the relative humidity can be extremely reduced and the inside of the container can be maintained in a highly dry state.

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

As described above, the dehydrating agent using the crystalline α-maltose of the present invention is edible unlike the conventionally known dehydrating agents such as silica gel and calcium oxide, and can be metabolized to provide nutrition. Not only is it a sugar dehydrating agent, but it can be advantageously used as a stabilizer for unstable active ingredients contained in, for example, health foods.

Prior to the present invention, the present inventors have studied a method for producing crystalline α-maltose, particularly crystalline α-maltose powder.

First, as a result of detailed examination of the raw material maltose for producing the crystalline α-maltose powder, it was found that high-purity maltose having a solid content of 85 w / w% or more is suitable.

The high-purity maltose as a raw material may be a commercially available β-maltose hydrous crystal, or may be prepared by saccharifying starch according to a conventional method.

As a method for preparing high-purity maltose from starch, for example, β-amylase is produced by allowing β-amylase to act on gelatinized or liquefied starch disclosed in JP-B-56-11437 and JP-B-56-17078. A method for separating high-purity maltose by separating maltose from polymer dextrin, or, for example, Japanese Patent Publication No. 47-13089 and Japanese Patent Publication No. 54-3938.
There is a method of collecting high-purity maltose by allowing starch debranching enzymes such as isoamylase and pullulanase and β-amylase to act on gelatinized or liquefied starch disclosed in Japanese Patent Laid-Open Publication No. 2003-242242.

Further, contaminating sugars such as maltotriose contained in the high-purity maltose obtained by these methods include, for example, Japanese Patent Publication
56-28153 publication, JP-B 57-3356 publication, JP-B 56-2
The maltose is produced by reacting the enzyme disclosed in Japanese Patent No. 8154 or the like, and further, for example, JP-A-58-23.
It is also convenient to further increase the maltose purity by a method such as removing contaminating sugars by a column fractionation method using a salt-type strongly acidic cation exchange resin disclosed in Japanese Patent Publication No. 799, etc. Further, this fractionation method may be a fixed bed method, a moving bed method, or a simulated moving bed method.

In order to produce crystalline α-maltose powder from high-purity maltose having a solid content of 85 w / w% or more thus obtained, for example, these high-purity maltose have a water content of about 10 w / w.
%, Preferably 2.0 w / w% or more and less than 9.5 w / w% of high-concentration syrup, and the syrup is mixed with seed crystals at 50 ° C. or higher.
It may be produced by crystallizing crystalline α-maltose while maintaining the temperature range of 130 ° C.

Crystalline α-maltose does not substantially crystallize at a water content of 10 w / w% or more, and particularly at a water content of 12 w / w% or more and less than 25 w / w%,
Rather, it was found that not only the crystalline α-maltose of the seed crystal is likely to dissolve and disappear, but also the β-maltose hydrous crystal is more likely to crystallize. It was also found that crystallization of crystalline α-maltose from a high-concentration syrup having a water content of less than 2.0 w / w% was relatively slow.

The temperature during crystallization is preferably in the range of 50 ° C to 130 ° C, particularly preferably 60 ° C to 120 ° C. 50
It was found that at a temperature of less than 0 ° C, crystallization of crystalline α-maltose was extremely slow, which was unsuitable for industrial practice.

Further, it was found that at a temperature above 130 ° C., not only the crystallization is slow, but also the coloring during the crystallization is remarkable, which is unsuitable as a method for producing crystalline α-maltose powder.

Therefore, in order to crystallize crystalline α-maltose, a high-concentration syrup having a water content of high-purity maltose of less than 10 w / w%,
It is important to crystallize in the presence of seed crystals while maintaining the temperature range of 50 ° C to 130 ° C. At this time, a method of making high-purity maltose into a high-concentration syrup having a water content of less than 10 w / w% is, for example, a maltose content of 85 w / w% or more per solid of a commercially available β-maltose hydrous crystal is heated and dissolved in a small amount of water. A high-concentration syrup having a water content of less than 10 w / w% may be used, or a high-purity maltose aqueous solution having a maltose content of 85 w / w% or more per solid matter obtained by saccharifying starch is concentrated under reduced pressure to have a water content of 10 w. High-concentration syrup of less than / w% may be used, and the water content in these high-purity maltose is 10 w / w.
% To less than 35 w / w% aqueous solution may be formed into high-concentration syrup droplets having a water content of less than 10 w / w% by a spray drying method or the like.

Further, to crystallize crystalline α-maltose in the presence of seed crystals, with respect to high-concentration syrup solids of high-purity maltose, usually 0.001 w / w% or more and less than 100 w / w%, desirably, It is sufficient if the crystalline α-maltose can be crystallized in the coexistence of a crystalline α-maltose seed crystal having a concentration of 0.1 w / w% or more and 20 w / w% or less, and as a method thereof, for example, water of high-purity maltose 10 w / Crystallize by kneading seed crystals in high-concentration syrup of less than w%, or by mixing seed crystals in syrup having a water content of high-purity maltose of 10 w / w% or more and less than 20 w / w%,
While this seed crystal does not dissolve or disappear, a high-concentration syrup droplet with a water content of less than 10 w / w% is crystallized by a spray drying method or the like, and the water content of high-purity maltose is 10 w / w% or more and 35 w / w% or more.
A syrup having a water content of less than 10 w / w% is formed into a syrup droplet by a spray drying method, and a seed crystal is brought into contact with the syrup to crystallize.

In addition to the above method, it is also advantageous to promote crystallization under pressure. In particular, it is convenient to apply a pressure of about 5 kg / cm ² or more when crystallizing α-maltose and during eutectic. Therefore, a method for producing crystalline α-maltose powder, which requires pressure and compression, for example, by an extrusion granulator can be advantageously carried out.

It was also found that it is possible to advantageously carry out crystallization while promoting the crystallization of the musket during crystallization. The drying method can be appropriately selected under normal pressure, reduced pressure, or increased pressure, and a stationary state or a fluidized state.

The method for promoting the crystallization of these crystalline α-maltose has a content of the optical isomer α-maltose of the present invention of 55 w / w%.
The time to reach the above can be shortened to about 4/5 to 2/5, not only increasing the production efficiency of the crystalline α-maltose powder, but also extremely increasing the coloring degree of the crystalline α-maltose powder. It is advantageous as a method for mass production of reduced and high quality crystalline α-maltose powder.

Further, a method in which two or more of these methods are combined, for example, a eutectic by a method such as the above method from a high-concentration syrup having a water content of high-purity maltose of less than 10 w / w% to give an optical isomer α-
A maltose with a maltose content of more than 48w / w% is formed, and then it is molded into various shapes such as powder, strands, blocks, etc., and is aged while being crystallized and dried while being maintained in the temperature range of 50 ° C to 130 ° C. A method for producing a crystalline α-maltose powder having an isomer α-maltose content of 55 w / w% or more can also be carried out very advantageously.

As the aging condition, usually, in the temperature range of 50 ° C to 100 ° C, about 0.1 to 24 hours, in the temperature range of more than 100 ° C and 130 ° C, about 0.5 to 18 hours, preferably higher temperature,
It has been found that under severe conditions for a long time, the degree of coloring of the crystalline α-maltose powder obtained increases and the commercial value is impaired. Crystallization under pressure and / or while drying during aging can promote crystallization of crystalline α-maltose and significantly shorten the aging time, so that the crystalline α-maltose powder It is convenient as a mass production method.

Further, as a method for producing a crystalline α-maltose powder having an optical isomer α-maltose content of 55 w / w% or more, for example, an extrusion granulation method, a block pulverization method, a spray drying method, a fluidized granulation method, etc. is there.

In the case of the extrusion granulation method, for example, while maintaining a high-concentration syrup having a water content of high-purity maltose of less than 10 w / w% in a temperature range of 50 ° C to 130 ° C, a seed crystal of crystalline α-maltose is added thereto. The mixture is kneaded and assisted to give a mass kit having a content of the optical isomer α-maltose of more than 48 w / w%, and the granulated mass kit or granular powder obtained by subjecting this to an extrusion granulator is heated at a temperature of 50 ° C to 130 ° C. Crystallized and aged while drying while maintaining the range, and the optical isomer α-maltose content was 55 w /
Collect w% or more crystalline α-maltose powder.

Further, high-concentration maltose water content of less than 10w / w% high-concentration syrup, extruded without coexisting seed crystals, granulated, contact the resulting high-concentration syrup droplets crystalline α-maltose seed crystals, While maintaining the temperature range of 50 ℃ ~ 130 ℃, while crystallizing and aging while drying, the optical isomer α-
A crystalline α-maltose powder having a maltose content of 55 w / w% or more can also be collected.

In the case of the block pulverization method, for example, a high-concentration maltose with a high-concentration syrup having a water content of less than 10 w / w% is taken in an auxiliary crystallizer, and while maintaining the temperature range of 50 ° C. to 130 ° C., crystalline α-maltose is added thereto. Seed crystals of (1) are mixed with each other to form a mass kit having a content of the optical isomer α-maltose of more than 48 w / w%.
C. to 130.degree. C. while crystallizing and solidifying while maintaining the temperature range, the resulting block is crushed with a cutting machine, a hammer mill, etc., dried and sieved to obtain the optical isomer α-maltose content.
55 w / w% or more of crystalline α-maltose powder is collected.

In the case of the spray-drying method, for example, a crystalline α-maltose seed crystal is mixed with syrup having a water content of high-purity maltose of 10 w / w% or more and less than 20 w / w%, and the seed crystal is dissolved or dissolved as much as possible. Quickly, spray-dry by high pressure nozzle method or rotating disk method to form syrup droplets with a water content of less than 10w / w%, crystallize and ripen while drying while maintaining the droplets in the temperature range of 50 ° C to 130 ° C. A crystalline α-maltose powder having an optical isomer α-maltose content of 55 w / w% or more is collected.

Further, in the case of the fluidized granulation method, for example, a syrup having a water content of high-purity maltose of 15 w / w% or more and less than 35 w / w% is directed toward the seed crystals of crystalline α-maltose which is fluidized in advance. , Water content less than 10w / w% by spray-drying to form a high-concentration syrup droplet, and aging while crystallization while drying while maintaining this in the temperature range of 50 ° C to 130 ° C, the optical isomer α-maltose content is 55 w / w% or more of crystalline α-maltose powder is collected.

It is also advantageous to carry out continuous production of crystalline α-maltose by continuously turning a part of the crystalline α-maltose obtained as described above into a seed crystal.

The crystalline α-maltose powder having an optical isomer α-maltose content of 55 w / w% or more of the present invention produced in this manner is a white powder having an elegant and low sweetness, its water content is low, and substantially Anhydrous, usually by Karl Fischer
It is less than 3w / w%, preferably less than 2w / w%, and its fluidity is slightly different depending on the shape and size of powder particles, the difference in optical isomer α-maltose content, etc. Is.

The melting point is 121 to 125 of β-maltose hydrous crystal.
Much higher than ℃, 130 ℃ or more, especially in the case of crystalline α-maltose powder with an optical isomer α-maltose content of 60 w / w% or more, there is a risk of sticking or solidification at about 140 ℃ or more. No crystalline powder with sufficient fluidity.

The crystalline α-maltose powder thus obtained is
When this is contained in a water-containing material such as food, pharmaceuticals, cosmetics, industrial chemicals, etc., the water content contained therein is β-.
It was found that the maltose hydrated crystals were captured and fixed as water of crystallization and acted as a strong dehydrating agent for the hydrated substance.

Crystalline α-maltose is not only water-containing crystals (Hayashibara Co., Ltd., registered trademark Sanmalto) that are commercially available in the past, but not only water but also an organic acid aqueous solution, a salt aqueous solution, a protein aqueous solution, an emulsion, and an alcohol. It was found that it can be rapidly dissolved in a high concentration in various aqueous solutions such as an aqueous solution. This property is convenient for using crystalline α-maltose as a dehydrating agent to produce various dehydrated articles with reduced water content from various hydrates.

As the dehydrating agent of the present invention can be advantageously applied, when dehumidifying and drying the atmosphere in the moisture-proof container, further, heat-drying, water-containing substances that easily accompany deterioration in the process such as vacuum drying or water-containing difficult to dry From things etc. to high quality mask kit,
There are cases where a dehydrated article such as powder is manufactured.

When dehumidifying and drying, for example, not only can it be used to prevent moisture absorption of seasoned seaweed, cookies, etc.,
A powdery material that easily absorbs moisture and solidifies, for example, premixed powder such as pudding mix powder, hot cake mix powder, salt, sugar, powdered soy sauce, powdered miso, powdered sushi vinegar, powdered dashi stock, powdered composite seasoning, etc. Powder seasoning, powdered paprika, powdered garlic, powdered cinnamon, powdered nutmeg, powdered pepper, powdered spices and other powdered spices, powdered yeast extract, powdered milk, powdered yogurt, powdered cheese, powdered juice, powdered herbs, powdered vitamins, granules By mixing crystalline α-maltose with powdered material such as soup, granule broth, fish meal, blood meal, bone meal, powdered lactic acid bacteria agent, powdered enzyme preparation, and granule digestive agent, the relative humidity inside the packaging container can be controlled. Since it can be reduced and the adhesion and solidification of powdery substances can be prevented, it can also be used for the purpose of maintaining high quality with good fluidity immediately after production for a long time. It is possible.

When dehydrating a water-containing material, for example, an animal,
It can be advantageously used for dehydrating various hydrates such as plants, organs derived from microorganisms, tissues, cells, grinds, extracts, components, or preparations thereof.

For example, in the case of food, its raw materials or processed intermediates, raw fruits, juice, soymilk, sesame paste, nut paste, raw bean paste, gelatinized starch paste, flour dough and other agricultural products, sea urchin paste, oyster extract, sardine paste. Seafood such as, raw egg, lecithin, milk, whey, fresh cream,
Livestock products such as yogurt, butter, cheese, maple syrup, honey, miso, soy sauce, mayonnaise, dressing, skipjack extract, meat extract, kelp extract, chicken extract, beef extract, vegetable extract, yeast extract, mushroom extract, licorice extract, stevia. Extracts, these enzyme-treated products, hydrous seasonings such as seasonings for pickles, sake, wine, brandy, whiskey, alcoholic beverages such as medicinal liquor, favorite beverages such as green tea, tea, coffee, peppermint, wasabi,
Garlic, mustard, salamander, cinnamon, sage,
Hydrous spices extracted from laurel, pepper, citrus, etc., liquid or pasty substances such as hydrous colorants extracted from madder, russia, albacore, koukou, paprika, red beet, safflower, gardenia, saffron, korian, red yeast mold, etc. It is possible to easily produce a dehydrated food product which is stable and has a good flavor.

Dehydrated foods thus obtained, for example, powdered agricultural and aquatic products, powdered oils and fats, powdered flavors, powdered colorants, for example, mayonnaise, seasonings such as soup base, hard candy, cakes, confectionery such as frozen desserts. , It can be advantageously used as a processing material for various foods and drinks such as hot cake mix, instant juice, ham, and sausage, for example, natural bulk flavor with good flavor.

In particular, when unstable active ingredients and active substances are contained, for example, thiamine, riboflavin, ascorbic acid, liver oil, carotenoids, ergosterol, vitamin-containing liquids such as tocopherol, lipase, elastase, urokinase, protease, β-amylase, Enzyme-containing liquids such as isoamylase, glucanase, and lactase, ginseng extract, terrapin extract, extracts such as chlorella extract, lactic acid bacteria, live bacterial paste such as yeast,
Liquid or pasty substances such as royal jelly can easily produce stable and high-quality dehydrated health foods without losing their active ingredients and activities.

When the dried product is an enzyme, it can be advantageously used as a catalyst for processing foods, pharmaceuticals, industrial raw materials, etc., as a therapeutic agent, a digestive agent, etc., and also as an enzyme detergent.

As a method for containing crystalline α-maltose in a water-containing material, a known method such as kneading, kneading, dissolving, permeating, spraying, coating, spraying or pouring is appropriately used until the intended dehydrated article is completed. To be chosen.

The amount of crystalline α-maltose contained in the hydrate varies depending on the amount of water contained in the hydrate and the properties of the intended dehydrated article. If necessary, the hydrate is partially dehydrated by other known methods. Alternatively, crystalline α-maltose may be contained after concentration, and the content is usually 0.01 to 5.00 parts by weight, preferably 0.1 to 100 parts by weight with respect to 1 part by weight of water content. At this time, in order to further improve the quality of the dehydrated article obtained, for example, food, it is also possible to advantageously use together with an appropriate flavoring agent, coloring agent, flavoring agent, stabilizer, extender and the like.

In particular, regarding the stabilizer, since the present invention is a strong dehydration method using crystalline α-maltose, it is not necessary to limit it to a low molecular weight compound such as an antioxidant, and it is conventionally difficult to dry it. Polymer compounds, for example, soluble starch, dextrin, cyclodextrin, pullulan, elucinan, dextran, xanthan gum, gum arabic, locust bean gum, guar gum, tragacanth gum, tamarind gum, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxyethyl starch, pectin, agar, Substances such as gelatin, albumin and casein can also be advantageously used as stabilizers.

When using these water-soluble polymer compounds, for example,
In a liquid or paste-like hydrate, a water-soluble polymer compound is uniformly dissolved in advance, and then crystalline α-maltose is mixed therein, and the resulting mixture is uniformly mixed by a method such as kneading to give a fine β- A dehydrated article obtained by precipitating maltose hydrous crystals is obtained. This product has a fragrance component derived from a hydrate, an active ingredient, etc., coated with a film of a water-soluble polymer compound, or is encapsulated together with fine β-maltose hydrated crystals in microcapsules surrounded by the film. ,
Further, when cyclodextrin is used, it forms an inclusion compound, etc., and its volatilization and quality deterioration are prevented, and therefore, it is extremely excellent in stable retention of the aroma component derived from the water-containing substance and the active ingredient.

The cyclodextrin is not limited to high-purity cyclodextrin, and low-purity cyclodextrin that is difficult to dry and difficult to powder, for example, starch syrup partial hydrolyzate containing various cyclodextrins together with a large amount of maltodextrin. Can also be used to advantage.

Various methods can be adopted as the method for producing the dehydrated article of the present invention, especially the powdered article. For example, in a relatively high moisture content such as food, their raw materials or processed intermediates, crystalline α-maltose has a moisture content of about 30 w / w% or less, preferably about 5 to 25 w / w%. , And then left in a vat or the like for about 1 to 10 days at about 10 to 50 ° C., for example, room temperature to be converted into β-maltose hydrous crystals, and solidified into, for example, a block, which is cut, crushed, etc. The method may be used. If necessary, a drying step, a classification step, etc. can be added after the powdering step such as cutting and crushing.

Alternatively, the powder product can be directly produced by a spraying method or the like. For example, while flowing the crystalline α-maltose powder, a predetermined amount of a liquid or pasty water-containing substance is sprayed and brought into contact with the powder to granulate it, and then aged at about 30 to 60 ° C. for about 1 to 24 hours. Or to convert it into β-maltose hydrous crystals, or by mixing crystalline α-maltose with a liquid or pasty hydrous material, kneading, etc., immediately or by starting conversion to β-maltose hydrous crystals. A method of producing a powdered product by similarly aging the powdered product obtained by spraying and converting the powdered product into β-maltose hydrous crystals is suitable as a mass production method.

In the case of this spraying method, in order to promote the conversion of crystalline α-maltose into β-maltose hydrous crystals, crystalline α-maltose is used.
About 0.01 to 10 w / w% of seed crystals of hydrous β-maltose crystals may coexist with maltose, and if necessary, a dehydrating agent may be used together with a known drying method.

The powdered dehydrated article thus obtained is used as it is or, if necessary, in combination with a filler, an excipient, a binder, a stabilizer, etc., and further granules, tablets, capsules, It can be freely formed into a suitable shape such as a rod shape, a plate shape, or a cubic shape.

Also, foods such as peanuts, almonds, hard candy, and molded products such as granules and uncoated tablets are used as cores, and about 70 to 95 w / w% aqueous solution of crystalline α-maltose, preferably a water-soluble polymer, etc. It is also possible to advantageously carry out the production of a sugar-coated product by coating with an aqueous solution in which an appropriate amount of the binder of (3) is made to coexist, and then converting and crystallizing β-maltose hydrous crystals.

Further, crystalline α-maltose is mixed with a high-moisture hydrate, which is contained by a method such as kneading, when crystalline α-maltose is converted into β-maltose hydrous crystals and dehydrated, β
Expands its volume as it transforms into maltose hydrous crystals. When the expansion is remarkable, it reaches about 1.5 to 4.0 times. In this way, the one that expands and solidifies has a lower hardness compared to the one that expands less, it is easier to pulverize, the wear of the cutting machine, the crusher, etc. is less, and the power consumption of the power is also consumed. It has features that can save a lot of money.

Also, by utilizing this expansion phenomenon, dehydrated articles of various shapes can be manufactured. For example, flowers, birds, fish, plastic containers having various shapes such as dolls, and the like, containing high-moisture hydrate containing crystalline α-maltose, allowed to stand at room temperature for about 5 to 90 hours to expand, By solidifying, dehydrated articles of various shapes can be obtained. If necessary, in order to further accelerate this expansion, a solvent that easily vaporizes such as alcohol, a foaming agent that generates carbon dioxide gas, etc. may be contained together with the crystalline α-maltose, and slightly heated.
It may also be exposed to a steam atmosphere in order to accelerate the conversion to β-maltose hydrous crystals and reduce the time.

The dehydrated articles of various shapes thus obtained can enjoy the shapes thereof, and can be advantageously used for foods such as confectionery and favorite foods.

In addition, starch generally requires a large amount of water for its swelling oil and gelatinization. Therefore, gelatinized starch is extremely susceptible to microbial contamination. Crystalline α-maltose can be advantageously used as a dehydrating agent for such gelatinized starch.
For example, gelatinized starch such as fertilizer can contain crystalline α-maltose and convert it into β-maltose hydrous crystals, whereby the water content is substantially reduced and microbial contamination can be prevented.

In addition, crystalline α-maltose mixes easily and uniformly with gelatinized starch and also acts as an anti-aging agent. Therefore, the product life of various processed foods containing gelatinized starch can be significantly extended. You can

Further, crystalline α-maltose is, for example, peeled banana, peeled orange, sliced steamed rice, opened horse mackerel, raw noodles, boiled noodles, rice cake, etc. In some cases, crystalline α on its surface
-Sprinkle maltose powder to convert it to β-maltose hydrous crystals, substantially reduce the water content on the surface, improve the shelf life of these foods, and improve the quality. It can be advantageously used as an improving agent. At this time, if necessary, for example, lactic acid, citric acid,
It is also free to further extend the product life by using ethanol or the like in combination, vacuum packaging, gas vacuum packaging, refrigeration, and the like.

Further, crystalline α-maltose can be obtained, for example, from Japanese Examined Patent Publication No. 52-48.
Unlike the maltose syrup powder disclosed in Japanese Patent Publication No. 198, it has a high affinity for alcohol. Due to this property, it can be advantageously used as a dehydrating agent for water contained in alcohols such as methanol, ethanol, butanol, propylene glycol, glycerin, polyethylene glycol, or alcohol-soluble substances. For example,
Dehydrated sake such as sake, shochu, wine, brandy, whiskey, vodka with crystalline α-maltose, and dehydrated into β-maltose hydrated crystals that retain their active ingredients, aroma, etc. Alcoholic beverages can be advantageously produced. The powdered liquor thus produced can be used for confectionery, premixes, etc., and can be reconstituted with water for drinking.

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

In addition, crystalline α-maltose has a surprisingly large lipophilicity even though it is a hydrophilic sugar. Due to this property, crystalline α-maltose can be advantageously used as a dehydrating agent for water contained in oil-soluble substances, emulsions, latexes and the like.

Oil-soluble substances, for example, soybean oil, rapeseed oil, spicy oil, sesame oil, safflower oil, palm oil, cocoa butter, beef tallow, pork oil, chicken oil, fish oil, hardened oil and other oils, citrus essential oils, flower essential oils, spices Oil-soluble spices such as oil, peppermint oil, spearmint oil, cola nut extract, coffee extract, β-carotene, paprika pigment, anatto pigment, oil-soluble colorants such as chlorophyll, liver oil, vitamin A, vitamin B ₂ butyrate Dehydration that strongly captures even trace amounts of water contained in oil-soluble vitamins such as vitamins E, vitamin K, and vitamin D, linoleic acid, linolenic acid, arachidonic acid, eicosapentaenoic acid, and docosahexaenoic acid. It can be advantageously used as an agent.

The oil-soluble substance dehydrated by crystalline α-maltose is
It is of high quality and has the characteristic of being less susceptible to quality deterioration such as hydrolysis and deterioration.

Further, a crystalline α-maltose is impregnated with a water-containing oil-soluble substance, an emulsion, a latex, etc., and the crystalline α-maltose is converted into β-maltose hydrous crystals by mixing and the like, and powdered oil and fat, spices, flavors, and coloring It is also advantageous to produce foods such as foods and vitamins.

In this case, the crystalline α-maltose acts not only as a dehydrating agent but also as a stabilizer, a retaining agent, an excipient, a carrier or the like after being converted into β-maltose hydrous crystals.

Crystalline α-maltose is also advantageously used in the case of foods containing oil-soluble substances such as chocolate and sand cream that dislike moisture. In this case, not only as a dehydrating agent, but also having good processing suitability, melting in the mouth, flavor and the like is utilized. Furthermore, the obtained product has the characteristic that its high quality can be stably maintained for a long period of time.

As described above, the present invention was achieved by finding that crystalline α-maltose strongly dehydrates the water content of various hydrates, and the crystalline α-maltose is used as a dehydrating agent. By doing so, a high-quality food product having a reduced water content can be advantageously produced from a water-containing substance such as a liquid or paste without deteriorating or volatilizing its flavor, aroma, or active ingredient.

Further, crystalline α-maltose is not only the special case described above, but also a natural sweetener inherent in maltose, and there is no concern that it may cause tooth decay or increase blood cholesterol. Since it also has properties such as imparting, imparting luster, viscosity, and water retention, it can be advantageously used widely in the production of foods in general.

Next, other examples of use will be described.

Crystalline α-maltose can be used as a seasoning having a strong dehydrating action.

If necessary, for example, starch syrup, glucose, high-fructose corn syrup, sugar, honey, mable sugar, sorbitol, maltitol, dihydrochalcone, stevioside, α-glycosyl stevioside, lakanka sweetener, glycyrrhizin, soumatine, L-asparatyl, L It can also be used in admixture with other sweeteners such as phenylalanine methyl ester, saccharin, glycine, alanine and the like, and also as bulking agents such as dextrin, starch, lactose and the like.

In addition, crystalline α-maltose has an original sweet taste of maltose and is in good harmony with various substances having other tastes such as acidity, salt, taste, astringency, umami and bitterness, and acid resistance,
Since it has high heat resistance, it can be used not only as a dehydrating agent for general foods but also for sweetening, taste improvement, quality improvement and the like.

For example, soy sauce, powdered soy sauce, miso, powdered miso, moromi, hiso, furikake, mayonnaise, dressing, vinegar, three tablespoon vinegar, powdered sushi vinegar, Chinese sauce, tempura sauce, noodle sauce, sauce, ketchup, grilled meat sauce, curry roux, stew As a dehydrating agent for various seasonings such as Nomoto, Soup, Dashi, Compound seasonings, Mirin, Shinrin, table sugar, coffee sugar, and further sweeteners, taste improvers,
It can be used freely as a quality improver.

Also, for example, rice crackers, hail, rice cake, fertilizer, rice cakes, manju, uiro, bean paste, bean jelly, water yokan, nishikidama, jelly, castella, hard candy, etc.
Biscuits, crackers, cookies, pies, puddings, butter cream, custard cream, cream puffs,
Waffles, sponge cakes, donuts, chocolate,
Various Western confectionery such as chewing gum, caramel, nougat and candy, ice cream, frozen desserts such as sorbet, syrup pickles of fruits, syrups such as ice honey, pastes such as flower paste, peanut paste and fruit paste, jam, marmalade, syrup Pickled,
Fruits such as sugar fruits, processed foods of vegetables, pickles such as Fukugami pickles, Beta ra-zuke, Senmai-zuke, and Rakkyo-zuke, pickled pickles, pickled pickles such as Chinese cabbage pickles, meat products such as ham and sausage, fish meat Fish products such as ham, fish sausage, kamaboko, chikuwa, and tempura, sea urchin, salted squid, vinegar kelp, sakisakime, blowfish mirin dried, cod,
Thai, shrimp and other delicacies such as rice bran, seaweed, wild vegetables,
Tsukudani, boiled beans, which are made from sardines, small fish, shellfish, etc.
Vegetable salad such as potato salad and kelp rolls, dairy products, fish meat, meat, fruits, vegetables bottling, canned goods, synthetic liquor, sake, alcohol such as fruit liquor, western liquor, coffee, cocoa, juice, carbonated beverages , Lactic acid drinks, soft drinks such as lactic acid bacteria drinks, pudding mix, pancake mix, instant juice, instant coffee, instant shiruko, instant soup, etc. as a dehydrating agent for various foods such as instant drinks, sweeteners,
It can be used freely as a taste improver or quality improver.

It can also be used for the purpose of dehydrating feeds and feeds for domestic animals, poultry, and other domestic animals such as bees, silkworms, and fish to improve their palatability. Local, tobacco, toothpaste, lipstick, lip balm, oral medication, troche, liver oil drop, mouthwash, mouthwash, mouthwash, and other solid, paste, liquid, etc. Can be freely used as a dehydrating agent, a sweetening agent, a taste improving agent, a corrigent, and the like.

Hereinafter, the present invention will be described in detail using experiments.

Experiment 1. Comparison of raw material maltose As raw material maltose, various starch sugar products manufactured by Hayashibara Co., Ltd. shown in Table 1 were used.

Product name Marster , HM-75 and other syrup products
To remove the water, just put it in an evaporator and boil it under reduced pressure.
It was set to 5w / w%.

Product name San Marto , Maltose H, maltose HH,
Powder such as β-maltose hydrous crystals such as maltose HHH
In the case of powdered products, dissolve with heat with a small amount of water, then evaporate
It was taken in a kettle and boiled under reduced pressure to a water content of 4.5 w / w%.

The high-concentration syrup having a water content of about 4.5 w / w% thus obtained was transferred to an auxiliary crystallizer, and in advance, high-purity β-maltose hydrous crystal (maltose HHH) was added at about 50 w / v% hot methanol. Crystalline α-maltose that was crystallized from the solution was added as a seed crystal at 2 w / w%, assisted by stirring for 20 minutes at 120 ° C, then taken out into an aluminum vat and aged at 90 ° C for 16 hours to prepare a block. . Then, it was cooled to room temperature and pulverized to obtain a powder product. Using these powder products, CCSweeley et al.,
Gas chromatography is performed according to the method described in J. Am. Chem. Soc., Vol. 85, 2497-2507 (1963) to determine the content of the optical isomer α-maltose in maltose. , FHStodola et al., J. Am. Chem. Soc., Vol.
Powder X-ray diffraction using an X-ray diffractometer (manufactured by Rigaku Denki Co., Ltd., trade name Geiger Flex RAD-II B, using Cu Kα rays) according to the method described in 78,2514-2518 (1956). Then, the presence or absence of crystals was examined. The results are shown in Table 1. The X-ray diffraction patterns are shown in FIGS. 1 is an amorphous powder having an α-maltose content of 48 w / w%, FIG. 2 is a crystalline powder having an α-maltose content of 55.6 w / w%, and FIG. 3 is an α-maltose content of 61.4 w. / w% of the crystalline powder, Fig. 4 shows the α-maltose content of 68.7 w / w%, Fig. 5 shows the α-maltose content of 74.2 w / w.
3 is an X-ray diffraction pattern of the crystalline powder in%. As a control experiment, β-maltose hydrous crystals (maltose HH
H) Of the amorphous powder obtained by heating and dissolving P.
As a result of line diffraction, the same X-ray diffraction pattern as that shown in Fig. 1 was obtained, and the X-ray diffraction pattern of Fig. 6 was obtained by X-ray diffraction of the raw material β-maltose hydrous crystal (maltose HHH) powder. Was given.

As is clear from the results of Table 1, the precipitation of new crystals was confirmed by X-ray diffraction, and the content of the optical isomer α-maltose was 55 w / w% or more. It has been found that a maltose content of 85 w / w% or more per solid is required.

Experiment 2. Comparison of lipophilicity 2-1 Comparison of oil retaining power Particle size of test No. 1-8 prepared by the method of Experiment 1, sugar (test No. 9) and lactose (test No. 10) About 45-150
Oil retention was compared as a powder of μ. The oil retention is measured according to the method disclosed in JP-A-59-31650.
Weigh 10 g of rapeseed oil into a beaker and add powdered sugar while stirring. This mixture has fluidity as long as the amount of powdered saccharide added is small, but as the amount increases, the consistency increases and eventually becomes a lump. If the amount of addition is further increased, the hardness increases, and eventually they do not unite into one and begin to unravel. With this point as the end point, the oil retaining power was determined by the following formula.

The results are shown in Table 2.

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

To measure the emulsifying power, 2 g of soybean oil is placed in a beaker, 2 g of various sugar powders are added thereto, and the mixture is stirred and mixed with a glass rod. The obtained mixture was put in a test tube with a ground stopper, 30 ml of water was added thereto, and the mixture was gently shaken several times by hand to mix, and the mixture was allowed to stand at room temperature overnight.
The water phase of this was visually observed, and the strength of the cloudiness was determined.

In addition, when microscopic observation of the emulsified aqueous phase was observed, the presence of saccharide crystal powder was not observed, and only a large number of oil droplets having a diameter of approximately 2 to 5 μm were observed. The number of oil drops was high.

The results are shown in Table 2.

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

Experiment 3. Influence of high-purity maltose syrup water content on crystallization of crystalline α-maltose As the raw material maltose, β-maltose hydrous crystalline powder manufactured by Hayashibara Co., Ltd., Maltose HHH (maltose content 99.7w / w%) was used. Then, the influence of the water content of the high concentration syrup on the crystallization of crystalline α-maltose was investigated.

β-maltose hydrous crystal powder is heated and dissolved in a small amount of water,
Then, it was placed in an evaporator and boiled under reduced pressure to prepare syrup of various water contents. Crystalline α-maltose seed crystals were added to this in an amount of 2 w / w% with respect to the syrup solid, and the mixture was agitated at 100 ° C for 5 minutes to assist crystallization. Then, take it out into an aluminum vat and hold it at 70 ℃ for 6
Aged for time to prepare blocks. After cooling this to room temperature, the content of the optical isomer α-maltose was measured.

The results are shown in Table 3.

As is clear from the results shown in Table 3, crystallization of crystalline α-maltose was caused by high-purity maltose syrup water content of 10 w / w%.
It has been found that a syrup of 2.0 w / w% or more and less than 9.5 w / w% is suitable.

Experiment 4 Effect of temperature on crystallization of crystalline α-maltose The raw material maltose is β-maltose hydrous crystal manufactured by Hayashibara Co., Ltd., trade name Maltose H (maltose content 91.5).
w / w%) was used to investigate the effect on the crystallization of crystalline α-maltose.

β-maltose hydrous crystal powder is heated and dissolved in a small amount of water,
Then, it is placed in an evaporator and boiled under reduced pressure to prepare syrup having a water content of 4.5 w / w%, and seed crystals of crystalline α-maltose are added to this syrup solid at 2 w / w% and the mixture is heated at 100 ° C. for 5 minutes. Stir-assisted crystallization, then take out in an aluminum vat, 20 ℃
A block was prepared by crystallization and aging for 16 hours at each temperature of ˜140 ° C., and then the optical isomer α-maltose content was measured.

Furthermore, the degree of coloring of these blocks was measured. The degree of coloring is
The difference in absorbance at 420 nm and 720 nm (A _420-720 ) in a 10 cm cell in a 30 w / v% aqueous solution is shown.

The results are shown in Table 4.

As is clear from the results shown in Table 4, it was found that the crystallization of crystalline α-maltose is preferably carried out in the temperature range of 50 ° C to 130 ° C, and more preferably in the range of 60 ° C to 120 ° C. It was also found that the crystalline α-maltose and the degree of coloring differed depending on the crystallization temperature, and increased significantly above 130 ° C. That is, it was found that the coloring degree of the crystallized product at 140 ° C. was about 14 to 20 times that at 100 ° C. or less, about 7 times at 120 ° C., and about 3 times at 130 ° C.

Experiment 5. Comparison of dehydration power of various sugars Anhydrous glucose, sugar, crystalline α-maltose prepared in Test No. 5 of Experiment 1, or β-maltose hydrous crystal as a raw material thereof was used, and the particle size thereof was about 100- Powdered 150μ, 1g each in a plastic dish with a diameter of 5cm, left in an atmosphere of 25 ° C with a relative humidity of 70%, and measure the water content (%) of these sugars over time to dehydrate. The strength of power was compared.

The results are shown in Table 5.

As is clear from the results in Table 5, crystalline α-maltose was found to act as a powerful dehydrating agent until it trapped about 5 w / w% of its weight of water.

Moreover, when the X-ray diffraction patterns of the respective samples were examined with time, and compared, there was no change in anhydrous glucose, sugar, and β-maltose hydrous crystals. However, it was found that crystalline α-maltose changes by trapping water, is converted into β-maltose hydrous crystals with about 5% of water, reaches equilibrium water, and is stabilized.

Similarly, the same crystalline α-maltose was placed in an atmosphere of 25 ° C., which was conditioned to a relative humidity of 92%, and its water content (%) was measured with time. It was found that even after conversion to water-containing crystals, water was taken in, and equilibrium was reached and stabilized at about 18% water. Also in this case, the phenomenon of maintaining the powder state and getting wet or flowing was not observed.

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

Experiment 6. Utilization of various sugars in sand cream Sand creams were prepared using various sugars and their dehydration effects were compared.

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

The preparation method is to take 425 g of shortening in a mixer, add 500 g of sugar to this and mix, then pre-prepared soybean oil,
A melt obtained by mixing 25 g of (white squeezed oil) and 50 g of cocoa butter was added and whipped to obtain a sand cream.

In addition, what used the β-maltose hydrous crystal as saccharide could not be mixed, and the sand cream could not be produced.

The obtained sand cream was conditioned to 92% relative humidity 29
The sample was left to stand in a harsh atmosphere of ℃, its water content (%) was measured over time, and the state of the sand cream was observed.

The results are shown in Table 6.

As is clear from the results shown in Table 6, the crystalline α-maltose produced by using the crystalline α-maltose did not lose its shape even under the severe conditions of 29 ° C. and the humidity was adjusted to 92%. -It was found that maltose was converted into β-maltose hydrous crystals, reached equilibrium with atmospheric conditions and stabilized. Based on this fact, the prepared sand cream can be stored in a moisture-proof container by sandwiching it between cookies and biscuits, for example, to capture the moisture in the atmosphere and dehydrate it to reduce the relative humidity of the atmosphere. It was also found that the sand cream can be stably maintained for a long period of time without degrading the quality of the sand cream itself.

Experiment 7 Comparison of sugar to gelatinized starch Dissolve 400 g of glutinous rice flour with 600 ml of water, pour it into a wooden frame covered with wet cloth, and steam this at 105 ° C for 10 minutes to obtain gelatinized starch.

To this, 800 g of crystalline α-maltose prepared in Test No. 5 of Experiment 1 or β-maltose hydrous crystal which is a raw material thereof was mixed with a mixer, and when the mixture became uniform, further starch syrup was added.
200 g was added, and the mixture was thoroughly kneaded to form a fertilizer, which was then lightly dried with warm air at 40 ° C for 2 hours to obtain a fertilizer.

When this product was allowed to stand at room temperature of 25 ° C and left to stand, those that used β-maltose hydrous crystals showed the development of black mold colonies after 12 days, but those that used crystalline α-maltose did not. , No microbial contamination was observed even after 20 days.

Also, after cutting the thing after 20 days, when observing the cross section, the one using crystalline α-maltose, although the surface layer portion is slightly hardened and crystals are precipitated, the inside is the same as immediately after production. It was semi-transparent and had moderate gloss and viscosity.
From the X-ray diffraction pattern, the crystals in the surface layer were found to be crystalline α-maltose converted into β-maltose hydrous crystals.

On the other hand, in the case of using the β-maltose hydrous crystal, not only the mold was generated on the surface but also the cross section was clouded over the whole layer and was not glossy.

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

This property can be advantageously used for various products using gelatinized starch such as fertilizer and flower paste.

Hereinafter, a method for producing the crystalline α-maltose powder will be described in reference examples.

Reference Example 1 A suspension of 1 part by weight of potato starch and 10 parts by weight of water was mixed with a commercially available bacterial liquefying α-amylase and heated to 90 ° C for gelatinization, and immediately heated to 130 ° C to stop the enzyme reaction, and then DE A liquefied liquid of 0.5 was obtained. This starch liquefaction liquid was rapidly cooled to 55 ° C and then Pseudomonas amyloderamosa ATCC2
Isoamylase (EC3.2.1.6
Add 8) of 100 units per starch roof tile and 50 units of β-amylase derived from soybean (EC3.2.1.2) (trade name # 1500 manufactured by Nagase & Co., Ltd.) to keep the pH at 5.0. It was saccharified for a long time to obtain a high-purity maltose solution having a maltose content of 92.5 w / w% per solid matter, which was decolorized with activated carbon and desalted and purified with an ion exchange resin. After concentrating the maltose solution to a concentration of 75%, place it in a supporting crystal can, add 1% of powdered seed crystals of β-maltose monohydrate crystal to 40 ° C., slowly cool with slow stirring, and allow for 2 days. The mixture was cooled to 30 ° C., mashed with a basket-type centrifuge, and the crystals were sprayed and washed with a small amount of water to obtain high-purity β-maltose hydrous crystals with a purity of 99.0%.

The high-purity maltose thus obtained was dissolved by heating with a small amount of water, then placed in an evaporator and boiled under reduced pressure to give syrup having a water content of 5.5 w / w%. Then transfer to the auxiliary crystal,
Crystalline α-maltose obtained by the method of Experiment 1, Test No. 6 was added to this in an amount of 1 w / w% based on the solid syrup, and the mixture was agitated at 100 ° C. for 5 minutes, and then taken out in a plastic vat to 70 ° A block was prepared by aging crystallization for 6 hours.

Next, this block is crushed by a cutting machine, fluidized and dried, and the optical isomer α-maltose content is 73.3 w / w%, the water content.
0.42 w / w% of crystalline α-maltose powder was obtained in a yield of about 92 w / w% based on the raw material of high-purity β-maltose hydrous crystals.

This product is a food, a pharmaceutical product, a cosmetic product of the present invention, a raw material thereof,
Alternatively, it can be advantageously used not only as a dehydrating agent for hydrous substances such as processed intermediates, but also as a white powder sweetener having an elegant sweetness.

Reference Example 2 The maltose content prepared by the method of Reference Example 1 is per solid matter.
A 92.5w / w% high-purity maltose aqueous solution was concentrated under reduced pressure to a water content of 20w / w%, then sprayed from the nozzle of the spray drying tower with a high-pressure pump from a nozzle, and dried with hot air at 100 ° C while drying the tower. On the moving wire mesh conveyor at the bottom, in advance, let it drop on the flowing crystalline α-maltose powder, while sending hot air at 70 ° C from under the conveyor, gradually moving it outside the drying tower, 60 The powder taken out in a minute was charged into an aging column and aged for crystallization for 4 hours while passing hot air at 70 ° C. to obtain an optical isomer α-maltose content of 66.2 w / w% and a water content of 0.55 w / w%
The crystalline α-maltose powder of was obtained in a yield of about 94% based on high-purity maltose as a raw material.

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

Reference Example 3 A commercially available bacterial liquefying α-amylase was added to a suspension of 2 parts by weight of corn starch and 10 parts by weight of water, gelatinized by heating to 90 ° C, and then heated to 130 ° C to stop the enzyme reaction, A liquefied solution of DE about 2 was prepared, and this liquefied starch solution was rapidly cooled to 55 ° C and then Pseudomonas amyloderamosa ATC
Isoamylase (EC3.2.1.
68) was added to 120 units per starch roof tile and 30 units of β-amylase derived from soybean, and saccharification was carried out for 36 hours while maintaining the pH at 5.0, followed by purification in the same manner as in Reference Example 1 to obtain a maltose content of 88.6.
A w / w% high-purity maltose solution was obtained, and then concentrated under reduced pressure to obtain a syrup having a water content of 3.5 w / w%.

Then, the mixture was transferred to an auxiliary crystallizer, to which the crystalline α-maltose obtained by the method of Reference Example 2 was added in an amount of 2.5 w / w% based on the solid syrup, and the mixture was agitated for 10 minutes at 120 ° C. and then made of aluminum. The crystals were taken out in a vat, aged at 70 ° C. for 18 hours for crystallization, and thereafter pulverized and dried in the same manner as in Reference Example 1 to give a crystalline product having an optical isomer α-maltose content of 63.9 w / w% and a water content of 0.60 w / w%. The α-maltose powder was obtained in a yield of about 94% based on the raw material of high-purity maltose.

This product is not only a dehydrating agent for various water-containing substances like the crystalline α-maltose powder obtained by the method of Reference Example 1,
It can also be advantageously used as a sweetener.

Reference Example 4 A starch sugar solution having a maltose content of 79.6% (manufactured by Hayashibara Co., Ltd., trade name: HM-75) was made into a 45 w / w% aqueous solution to give a raw sugar solution. The fractionation resin is an alkali metal type strongly acidic cation exchange resin (trade name XT-10 manufactured by Tokyo Organic Chemical Industry Co., Ltd.
22E, Na ⁺ type) was used to fill a jacketed stainless steel column with an inner diameter of 5.4 cm in the form of an aqueous suspension. At this time, four columns each having a resin layer length of 5 m were packed, and the four columns were connected so that the liquid flowed in series to give a resin layer total length of 20 m.

While maintaining the temperature inside the column at 55 ° C, add 5 v / v% of the raw sugar solution to the resin, and then warm water at 55 ° C was flowed at a flow rate of SV 0.13 to fractionate the fraction with a high maltose content. A high-purity maltose solution having a maltose content of solid matter of 94.4 w / w% was obtained.

The high-purity maltose solution collected by performing the above-mentioned fractionation treatment 20 times was concentrated under reduced pressure to give a syrup having a water content of 4.0 w / w%, which was transferred to an auxiliary crystallizer and the crystalline α-maltose obtained by the method of Reference Example 2 was obtained. Was added to the syrup solid matter at 2.0 w / w%, and the mixture was crystallized with stirring at 110 ° C for 20 minutes. Then, it was processed into a granular powder by a screw type extrusion granulator, transferred to a drying chamber and dried with hot air at 80 ° C for 2 hours. Crystallization aged to obtain crystalline α-maltose powder with optical isomer α-maltose content of 69.2w / w% and water content of 0.48w / w% in a yield of about 93% based on high-purity maltose as a raw material. It was

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

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

Example 1 4 kg of Soboro-style fertilizer glutinous flour was dissolved in water 6 and poured into a wooden frame covered with a wet cloth, steamed at 100 ° C. for 20 minutes, and then the crystals obtained by the method of Reference Example 1 Α-maltose powder 8Kg
And knead 1 kg of sugar, then add 1 kg of starch syrup, knead thoroughly and mold, and then leave it in the room for 16 hours to convert crystalline α-maltose into β-maltose hydrous crystals in the surface layer of this product. It was converted and lightly rolled to crack the surface, yielding soybean-like fertilizer.

This product had a good flavor, was not susceptible to microbial contamination, and maintained high quality for a long time.

Example 2 Sweet potato sweet potatoes were sliced to a thickness of about 1 cm, steamed and allowed to cool, and the crystalline α-maltose powder obtained by the method of Reference Example 2 was sprinkled to convert β-maltose hydrous crystals. Was dehydrated to produce a sweet candy with β-maltose hydrous crystals attached to the surface.

The product is a confectionery that has a good flavor and is not stable.

Example 3 Fondant with mayonnaise 5 kg of mayonnaise crystalline α-obtained by the method of Reference Example 2
5 kg of maltose powder was mixed and converted into β-maltose hydrous crystals to obtain mayonnaise-style fondant.

This product can be advantageously used as various confectionery materials.

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

Example 4 Powder French Dressing While stirring 2 kg of french dressing, 8 kg of crystalline α-maltose powder obtained by the method of Reference Example 3 was mixed and transferred to a vat and left standing for 2 days to form β-maltose hydrous crystals. To prepare a block.

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

This product can be advantageously used as a spice for vegetable salad or as a seasoning for raw vegetables sandwiched between sandwiches.

Example 5 Powder Brandy In Brandy 2, 10 g of pullulan was dissolved, and 10 Kg of crystalline α-maltose powder obtained by the method of Reference Example 3 was mixed therein, and then blocked and powdered in the same manner as in Example 4. A powder brandy was obtained.

In the process of converting crystalline α-maltose into β-maltose hydrous crystals, the volume thereof expanded to a little more than twice, its hardness was reduced, and powdering was easy.

When this product is contained in the mouth, it has a moderate sweetness and is a powdery flavor with a sufficient brandy aroma.

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

Further, it can be advantageously carried out that the present powder is molded by a granule molding machine or a tableting machine and used as granules or tablets.

Example 6 Powdered miso red miso (1 kg) was mixed with crystalline α-maltose powder (3 kg) prepared by the method of Reference Example 1, and the mixture was poured into a metal plate provided with a large number of hemispherical recesses and allowed to stand at room temperature overnight. Solidify,
This was released from the mold to obtain about 4 g of solid miso per piece, which was crushed to obtain a powdered miso.

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

The solid miso can be used not only as a solid seasoning but also as a miso confectionery or the like.

Example 7 Powdered Soy Sauce While flowing the crystalline α-maltose powder obtained by the method of Reference Example 1 on a conveyor, 1 part by weight of light soy sauce was added to 4 parts by weight of the crystalline α-maltose powder. As it was sprayed, it was transferred to an aging tower and left overnight at 30 ° C. to convert crystalline α-maltose into β-maltose hydrous crystals to obtain powdery soy sauce.

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

Example 8 Powdered egg yolk An egg yolk prepared from raw eggs is treated with a plate-type heat sterilizer at 60-
Sterilized at 64 ° C., and mixed with 1 part by weight of the obtained liquid egg yolk at a ratio of 4 parts by weight of the crystalline α-maltose powder obtained by the method of Reference Example 4, and then blocked as in Example 4. Powdered to obtain powdered yolk.

This product is not only used as a beverage material such as egg liquor and yolk juice, and as a confectionery material such as premixes, frozen desserts and emulsifiers, but also as baby foods such as oral liquid foods and tube liquid foods, therapeutic nutritional products, etc. Can be used as an advantage.

Further, it can be advantageously used as a skin beautifying agent, a hair beautifying agent, a hair restorer and the like.

Example 9 10 kg of powdered butter butter, 20 kg of crystalline α-maltose powder obtained by the method of Reference Example 2 was mixed with a mixer, and then blocked and powdered in the same manner as in Example 4 to obtain powder butter.

This product can be advantageously used not only as various confectionery materials such as premixes, but also as cooking materials such as potage soup, stew and fried rice, and therapeutic nutrients such as tube-fed liquid foods.

Example 10 Powdered cream 2 Kg of crystalline α-obtained by the method of Reference Example 3
After mixing 8 kg of maltose powder, it was blocked and powdered in the same manner as in Example 4 to obtain a powder cream.

This product is a powdered cream with a good flavor, and can be advantageously used for seasoning coffee, tea, etc., as a confectionery material for premixes, frozen desserts, cakes, etc., and as a therapeutic nutritional agent for tube-fed liquid foods, etc.

Further, it can be advantageously used as a skin beautifying agent and a hair beautifying agent.

Example 11 Powdered yogurt 2 kg of plain yogurt was mixed with 10 kg of crystalline α-maltose powder obtained by the method of Reference Example 4 and then blocked and powdered in the same manner as in Example 4 to obtain powdered yogurt.

This product not only has a good flavor, but can also stabilize lactic acid bacteria for a long period of time in a living state. In addition, confectionery materials such as premixes, frozen desserts, cakes and candies, therapeutic nutrients for tube-fed liquid foods, and, for example, margarine, whipped cream, spreads, cheesecake, yogurt-flavored products. It can be used to advantage.

Further, the present powder can be advantageously molded by a granulating machine, a tableting machine or the like to give a lactic acid bacterium preparation, which can be used as an intestinal stabilizer.

Example 12 Pancake mix 200 g of flour and 60 g of powdered yolk obtained by the method of Example 8
g, 78 g powdered butter obtained by the method of Example 9, sugar 10
g, 12 g of baking powder and 0.5 g of salt were mixed to obtain a pancake mix.

The product can be easily melted with water or milk and baked to prepare a hot cake having a good flavor.

Example 13 Powdered ginseng extract Powdered ginseng extract was kneaded with 500 g of ginseng extract and 1.5 kg of crystalline α-maltose powder obtained by the method of Reference Example 1, and then kneaded into blocks and powdered in the same manner as in Example 4. Got

This product was granulated with a proper amount of Vitamin B ₁ and Vitamin B ₂ powder in a granulating machine to obtain a vitamin-containing granular ginseng extract.

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

Example 14 Liquid edible solid preparation 500 parts by weight of crystalline α-maltose obtained by the method of Reference Example 1, 270 parts by weight of powdered egg yolk obtained by the method of Example 8,
Skim milk powder 200 parts by weight, sodium chloride 4.4 parts by weight, potassium chloride 1.85 parts by weight, magnesium sulfate 4 parts by weight, thiamine 0.01 parts by weight, sodium ascorbate 0.1 parts by weight,
Vitamin E acetate 0.6 parts by weight and nicotinic acid amide
A mixture consisting of 0.04 parts by weight was prepared, and 25 g each of the mixture was filled in a moisture-proof laminated pouch and heat-sealed to produce a liquid edible solid preparation.

The solid preparation reduces moisture in the atmosphere in the sachet, does not need to be stored at low temperature, and is stable at room temperature for a long period of time.

In addition, dispersion and dissolution in water are good.

The present solid preparation is used by orally or by tube administration to the nasal cavity, stomach, intestine, etc. by dissolving one bag in about 150 to 300 ml of water to give a liquid food.

(Effect of the invention) As is clear from the above, the crystalline α-of the present invention is
Maltose, food, a method for producing a food by containing the raw material or a processing intermediate thereof and converting it into β-maltose hydrous crystals and dehydrating it does not require harsh conditions such as heating and drying, so that the flavor, A stable and high-quality dehydrated food can be easily produced without causing deterioration of aroma and active ingredients.

The dehydrated food product thus obtained is prevented from microbial contamination and is prevented from being deteriorated and deteriorated by hydrolysis, rancidity, browning and the like, and the life of the product can be stably maintained for a long period of time.

[Brief description of drawings]

FIG. 1 shows an X-ray diffraction pattern of an amorphous powder having an α-maltose content of 48.0 w / w%. FIG. 2 shows an X-ray diffraction pattern of a crystalline powder having an α-maltose content of 55.6 w / w%. FIG. 3 shows an X-ray diffraction pattern of a crystalline powder having an α-maltose content of 61.4 w / w%. FIG. 4 shows an X-ray diffraction pattern of a crystalline powder having an α-maltose content of 68.7 w / w%. FIG. 5 shows an X-ray diffraction pattern of a crystalline powder having an α-maltose content of 74.2 w / w%. Figure 6 shows β-maltose hydrous crystals (maltose HHH)
The X-ray diffraction pattern of the powder is shown.

Continuation of front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location A23G 3/00 101 A23L 1/03 1/19 1/202 118 9050-4B 1/216 1/22 101 Z 1 / 238 111 1/24 A 3/40 A61K 35/78 7822-4C C12G 3/08 101

Claims (12)

[Claims] 1. A dehydrated food comprising a food, its raw material or a processed intermediate containing crystalline α-maltose and converted into β-maltose hydrous crystals. 2. Crystalline α-maltose is an optical isomer α-maltose.
The dehydrated food product according to claim (1), which contains 55% w / w or more of maltose. 3. Crystalline α-maltose is 85 w / solid per solid.
The dehydrated food product according to claim (1) or (2), which is crystallized from high-purity maltose containing w% or more of maltose. 4. The dehydrated food according to claim (1), (2) or (3), wherein the crystalline α-maltose is a powder. 5. The crystalline α-maltose having a water content of less than 3 w / w%, claims (1), (2), (3) or (4). ) The dehydrated food according to the item. 6. The dehydrated food contains gelatinized starch, alcohol or an oil-soluble substance, as claimed in claims (1), (2) and (3). The dehydrated food according to item (4) or (5). 7. A method for producing a dehydrated food, comprising adding crystalline α-maltose to a food, its raw material or a processed intermediate to convert it into β-maltose hydrous crystals. 8. The crystalline α-maltose is the optical isomer α-
The method for producing a dehydrated food product according to claim (7), which contains 55% w / w or more of maltose. 9. Crystalline α-maltose is 85 w / solid per solid.
The method for producing a dehydrated food according to claim (7) or (8), which is characterized by being crystallized from high-purity maltose containing w% or more maltose. 10. The method for producing a dehydrated food according to claim 7, wherein the crystalline α-maltose is a powder. 11. The crystalline α-maltose having a water content of less than 3 w / w%, claim (7),
The method for producing a dehydrated food according to item (8), (9) or (10). 12. The dehydrated food contains gelatinized starch, alcohol or an oil-soluble substance, as claimed in claims (7), (8) and (9). Number (10)
Item 7. A method for producing a dehydrated food according to Item (11).