JPH0723B2 - Caries-inhibiting additives for sucrose-containing foods and beverages. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an additive for inhibiting dental caries, which contains a reduced product of isomaltosyl di-glucose as an active ingredient, for sucrose-containing foods and drinks.

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

In recent years, it has become clear that sweetened foods and drinks, particularly foods and drinks containing sucrose, are causing an increase in the incidence of dental caries (also called caries).

In other words, it has become clear that tooth decay occurs when sucrose in the oral cavity is converted by microorganisms into water-insoluble glucans such as dextran, which then coat the surface of the teeth in a thin layer, and when sugar passes through this thin layer and reaches the tooth surface, it undergoes anaerobic fermentation to produce organic acids that erode the tooth enamel.

Therefore, it is desired to establish an additive for food and drink that can replace sucrose and inhibit dental caries.

The present inventors have conducted extensive research focusing on sugar alcohols with the aim of establishing an additive for caries prevention that can actively inhibit caries.

As a result, among various sugar alcohols, isomaltosyl
The present inventors have found that, unlike many other sugar alcohols, the reduction products of mono- and/or di-glucose have extremely strong cariogenic or anti-cariogenic effects and, in addition, have a refined sweetness. They have established a cariogenicity-inhibiting additive for sucrose-containing foods and beverages, containing the reduction product of isomaltosyl di-glucose as an active ingredient, thereby completing the present invention.

The reduction products of isomaltosyl mono- and di-glucose referred to in the present invention are trisaccharide sugar alcohols and tetrasaccharide sugar alcohols consisting of a glucose residue and a glutitol residue, and suitable sugar alcohols having an isomaltose residue at their terminals include, for example, panitol (4-O-α-isomaltosylglutitol), isomaltotriitol (6-O-α-isomaltosylglutitol), isomaltosyl maltitol (4 ² -O-α-isomaltosylmaltitol), and isomaltotetritoitol (6 ² -O-α-isomaltosylisomaltitol). Furthermore, these trisaccharide sugar alcohols and tetrasaccharide sugar alcohols having an isomaltose residue at their terminals do not need to be limited to those of the highest purity, as long as the caries-inhibiting effect is not impaired. For example, sugar alcohol mixtures thereof, and further isomaltosyl tri- and tetrasaccharide sugar alcohols such as isomaltopentaitol (6 ³ -O-α-isomaltosylisomaltotriitol) are also suitable.
It may also be a mixture of sugar alcohols with reduced glucose or the like.

The reduction products of isomaltosyl mono- and di-glucose used in the present invention may be produced by any method.

Regarding the raw material isomaltosyl mono- and diglucose, for example, panose and isomaltosyl maltose are contained in large amounts in the partial hydrolysis product of pullulan by acid or enzyme, isomaltotriose and isomaltotetraose are contained in the partial hydrolysis product of dextran by acid or enzyme, and glucose is hydrolyzed by glucoamylase (EC
3.2.1.3) or acid-catalyzed retrosynthetic products, and furthermore, maltooligosaccharide α-glucosidase (EC 3.2.1.2
0, also known as transglucosidase.) and are advantageously used in the present invention. If necessary, these hydrolyzates, retrosynthetic products,
The rearrangement product may be optionally converted into a more highly purified isomaltosyl mono- and/or di-glucose by fractionation using, for example, an activated carbon column, an ion exchange resin column, gel filtration, or a membrane separation method to remove glucose, for use.

The reduction products of these sugars can be prepared from the isomaltosyl mono- and/or di-glucose thus obtained by a conventional method. For example, these sugars are dissolved in an aqueous solution with a concentration of 40 to 60%, placed in an autoclave, and 8 to 10% Raney nickel is added as a catalyst. The temperature is raised to 90 to 140°C with stirring, and the hydrogen pressure is increased to 20 to 150 kg.
/ ^cm² to complete the hydrogenation, remove the Raney nickel, and then go through purification steps such as decolorization with activated carbon and desalination with ion exchange resins, before concentrating the product into a syrup-like product. If necessary, further drying and powdering are performed.

The caries-inhibiting additive containing the reduced product of isomaltosyl mono- and/or di-glucose as an active ingredient produced in this way is a saccharide with a refined sweetness, and is not only free from the production of insoluble glucan and acid by cariogenic bacteria, but is also found to be able to actively inhibit the production of insoluble glucan from sucrose, making it suitable as a caries-inhibiting additive for food and drink.Furthermore, this caries-inhibiting additive can be used not only as an additive for inhibiting cariogenic growth in food and drink, but also advantageously as a Bifidus growth promoter, a moderate viscosity imparting agent, a moisturizing agent, a crystallization inhibitor, an agent for imparting shine and body, etc.

The caries-inhibiting additive containing the reduction product of isomaltosyl mono- and/or di-glucose as an active ingredient can be used as a seasoning for sweetening as it is. However, since its sweetness is relatively low, it is often used in combination with other sweeteners, such as sucrose, starch syrup, sugar-bound starch syrup, glucose, maltose,
It is also advantageous to use it in combination with one or more of isomerized sugar syrup, honey, maple sugar, sorbitol, maltitol, lactitol, dihydrochalcone, L-aspartylphenylalanine methyl ester, saccharin, glycine, alanine, glycyrrhizin, stevioside, α-glucosyl stevioside, etc. If necessary, it can also be used in combination with a bulking agent such as dextrin, starch, lactose, etc., an intestinal regulator such as dietary fiber such as pectin, guar gum, pullulan, etc., and further with a flavoring agent, coloring agent, etc.

Isomaltosyl mono- and/or di-
Unlike sucrose, caries-inhibiting additives containing reduced glucose as an active ingredient are suitable as low-cariogenic and anti-cariogenic sweeteners, and can therefore be advantageously used as a main or secondary ingredient for producing foods and beverages that inhibit the induction of dental caries. Furthermore, caries-inhibiting additives containing reduced isomaltosyl mono- and/or di-glucose as active ingredients harmonize well with various substances that have other tastes such as sourness, saltiness, astringency, umami, and bitterness, and can therefore be advantageously used to sweeten various ordinary foods and beverages, improve their taste, etc.

For example, it can be used in various seasonings such as soy sauce, powdered soy sauce, miso, powdered miso, moromi, hisio, mayonnaise, dressing, vinegar, sanbai-zu, powdered sushi vinegar, Chinese seasoning base, tempura sauce, noodle sauce, sauce, ketchup, yakiniku sauce, curry ou, stew base, soup base, dashi base, compound seasoning, mirin, new mirin, table syrup, etc.
Rice crackers, arare, okoshi, mochi, manju, uriwara, bean paste, yōkan, mizuyōkan, kingyoku, jelly, castella,
Various Japanese sweets such as candy, bread, biscuits, crackers, cookies, pies, puddings, butter cream, custard cream, cream puffs, waffles, sponge cakes, donuts, chocolates, chewing gum, caramel, candies and other Western sweets, frozen desserts such as ice cream and sorbet, syrups such as fruit preserves and syrup, pastes such as flower paste, peanut paste and fruit paste, jam, marmalade, preserves in syrup, candied fruits and other fruits, processed vegetable foods, pickles such as fukujinzuke, bettarazuke, senmaizuke and rakkyozuke, ham, sausage and other livestock products, fish ham, fish sausage, kamaboko, chikuwa, tempura and other fish products, various delicacies such as sea urchin, salted squid, dried dried squid, dried pufferfish in mirin, seaweed, wild vegetables, dried squid, small fish,
Tsukudani made from shellfish, boiled beans, potato salad,
The sweetener can be advantageously used to sweeten various foods and beverages, such as vegetable foods such as kelp rolls, bottled and canned fish, meat, fruit and vegetables, soft drinks such as coffee, cocoa, juice, carbonated drinks, lactic acid drinks and lactic acid bacteria drinks, pudding mixes, pancake mixes, instant juice, instant coffee, instant shiruko and other instant foods and beverages.

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

Other items include cigarettes, toothpaste, lipstick, lip balm,
It can also be used as a sweetener in various solid, paste, and liquid beverages, cosmetics, pharmaceuticals, etc., such as oral medications, troches, cod liver oil drops, mouth fresheners, mouth pastilles, and mouthwashes, or as a taste improver or flavoring agent.

As described above, the term "food and drink" as used in the present invention refers not only to sweeteners but also to all foods and drinks, luxury foods, feed, cosmetics, medicines and other items that are orally administered.

The caries-inhibiting additive of the present invention containing the reduced product of isomaltosyl mono- and/or di-glucose as an active ingredient can be used in the following steps up to the completion of the production of food and drink:
It is sufficient to produce food and drink that is inhibited from inducing dental caries by adding the cariogenic additive containing the reduced product of isomaltosyl mono- and/or di-glucose as an active ingredient to the food and drink. The method for producing the food and drink may be, for example, mixing, kneading,
A known method such as dissolving, immersing, scattering, coating, spraying, or injection may be appropriately selected.

The active ingredient isomaltosyl mono- and/or di-
The content of glucose reduction products can be freely used in foods and beverages to suppress cariogenicity. When used in combination with sucrose, it is preferable to include the reduction products of isomaltosyl mono- and/or di-glucose in an amount of 5 wt. % or more, preferably 10 wt. % or more, based on the amount of sucrose.

The present invention will now be described in detail with reference to experiments.

1. Preparation of insoluble glucan-producing enzyme solution
A seed culture of the Bacillus utans strain 6715 was inoculated into a medium consisting of a 3.5% aqueous solution of Brain Heart Infusion Broth (manufactured by Nippon Pharmaceutical Co., Ltd.) and cultured at 37°C for 18 hours. After the culture was completed, the medium was centrifuged to separate the cells and the supernatant. The supernatant was salted out with 60% saturation of ammonium sulfate, and the salted out material was dissolved in 0.1 M phosphate buffer (pH 7.0).
The solution was dialyzed against 0.1% ethanol and used as an insoluble glucan-producing enzyme solution.

[Measurement of insoluble glucan-forming enzyme activity] A reaction solution consisting of 1 ml of 0.2 M sucrose solution, 1 ml of water, 1.5 ml of 0.1 M phosphate buffer containing 0.05 W/V% _NaN3 , and 0.5 ml of enzyme solution (however, not more than 0.05 units) was kept at 37°C for 9 hours, then centrifuged, and the resulting precipitate was diluted with 0.5 N NaN
4 ml of OH was added, and the mixture was kept at 37°C for 1 hour to dissolve the water-insoluble glucan, and the amount of this glucan was measured by the phenol-sulfuric acid method.

One unit of insoluble glucan-forming enzyme activity is 1 μg per minute.
The amount is determined to be the amount that transfers 1 mole of glucose from sucrose to insoluble glucan.

2. Formation of insoluble glucans from various sugars The formation of insoluble glucans from various sugars was investigated.

That is, in the method for measuring the activity of the insoluble glucan-forming enzyme, sucrose was replaced with the various sugars listed in Table 1, and the production of insoluble glucan was examined in the same manner. However, none of the sugars produced insoluble glucan.

3. Effect of various sugars on the formation of insoluble glucan from sucrose The effect of various sugars on the formation of insoluble glucan from sucrose was investigated. That is, using the enzyme solution prepared in Experiment 1, the amount of insoluble glucan formed and the degree of inhibition of insoluble glucan formation were investigated when sucrose was used in combination with various sugars listed in Table 1, compared with when sucrose was used alone.

The experimental method involved keeping a reaction solution consisting of 1 ml of 4 wt/v % sucrose aqueous solution, 1 ml of 4 wt/v % aqueous solution of each sugar, 1.5 ml of 0.1 M phosphate buffer containing 0.05 wt/v % _NaN3 , and 0.5 ml (0.02 units) of enzyme solution at 37°C for 16 hours, and then measuring the amount of glucan in the same manner as in the measurement of insoluble glucan-forming enzyme activity.

In the case of the control sucrose only, the aqueous solutions of various sugars were replaced with water. The results are shown in columns A and B of Table 1.

Column A shows the amount of insoluble glucan produced (μg/ml).

Column B shows the inhibition rate (%) of insoluble glucan production, which was calculated as follows:

As is clear from the results of columns A and B in Table 1, reduction products of isomaltosyl mono-glucose, such as panitol and isomaltotoluitol, which have terminal isomaltose residues, and reduction products of isomaltosyl di-glucose, such as isomaltosyl maltitol and isomaltotetritoitol, all inhibited the production of insoluble glucan from sucrose by 70% or more, and the inhibition rate for reduction products of isomaltosyl di-glucose was particularly high, at 84% or more.

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

That is, Streptococcus mutans strain 6715 was cultured by the method described in Experiment 1, and after the culture was completed, the cells obtained by centrifugation were further washed with 0.9 w/v% NaCl aqueous solution and centrifuged to collect live cells.

0.2 ml of this bacterial cell (the amount of bacterial cell contained in approximately 100 ml of culture medium) was added to 2 ml of a mixture consisting of 1.5 ml of Stephan's buffer solution (described later) and 0.3 ml of an aqueous solution containing 20 mg of sugar, and the pH was measured after keeping the mixture at 37°C for 30 minutes.
was measured.

Stephan's buffer solution is described in Stephmn, R, M, et al., Journal of
Solution I was prepared according to the method described in International Research, Vol. 26, pp. 15-41 (1947). Solution I contained 17.89 _{g of Na2HPO4.12H2O} , 7.92 g of KOH, and 6.81 _g of _KH2PO4 .
Water was added to make the total volume 100 ml.

Liquid II: KH ₂ PO ₄ 4.54g, MgSO ₄・7H ₂ O0.32g, CaSO ₄・2H ₂ O0.5
7 g and 10 ml of 3.5% HCl were added with water to make 100 ml.

Put 1 ml of solution I into a 100 ml measuring flask and add about 90 ml of water.
Add 1 ml of solution II, then add water to make 100 ml
Stephan's buffer solution (pH 7.0) was used.

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

As is clear from the results in Table 2, no acid was observed to be produced from panitol, isomaltotriitol, isomaltosyl maltitol, or isomaltotetritoitol, which are reduction products of isomaltosyl monol and di-glucose.

From the above experimental results, it is clear that the isomaltosyl mono-
It has been found that caries-inhibiting additives containing as active ingredients a reduced product of di-glucose and/or di-glucose not only prevent the production of insoluble glucan and acid by caries-causing bacteria, but also strongly and actively inhibit the production of insoluble glucan from sucrose.

Hereinafter, two or three examples of the caries-inhibiting additive of the present invention will be described, followed by a description of the use of the additive as a reference example.

Example 1 Pullulan, an additive for preventing dental caries, was dissolved in a 0.66N hydrochloric acid solution to a concentration of 10 w/v%, and the solution was kept at 95°C for 30 minutes, then cooled to 40°C and adjusted to pH 4.5 with an aqueous solution of caustic soda. While maintaining this pH and temperature, commercially available glucoamylase (EC 3.2.1.3) (manufactured by Seikagaku Corporation) was added at a rate of 29 units per gram of pullulan and allowed to act for 4 hours, and then kept at 95°C for 15 minutes to stop the reaction.

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

The fractionation resin was an alkaline earth metal type strongly acidic cation exchange resin (manufactured by The Dow Chemical Company, trade name Dowex 50Wx).
4, Mg ⁺⁺ type) was packed into a jacketed stainless steel column with an inner diameter of 6.2 cm so that the resin layer length was 10 m.

While maintaining the temperature inside the column at 60°C, the concentrate obtained above was added at 3 V/V% relative to the resin, and hot water at 60°C was passed through the column at a flow rate of SV0.2 to fractionate the concentrate, and a panose-rich fraction with a panose content of 80% or more was collected. This fraction was decolorized in the usual way.
After desalting, purification, and concentration, the product was dried under reduced pressure and pulverized to obtain a powder with a moisture content of 3% or less in a yield of about 5% based on the raw pullulan.
The sugar composition of this product is maltose 0.6%, isomaltose 2.5%.
%, Panose 85.5%, Isomaltosyl Maltose 9.7%
%, and 1.7% of sugars containing more than five sugars.

The sugars thus obtained, which consist mainly of panose, were mixed at a concentration of 50
% aqueous solution, put in an autoclave, and
Add 10% and raise the temperature to 90-120°C while stirring.
After the hydrogenation was completed by increasing the hydrogen pressure to 20-120 kg/ ^cm² , the Raney nickel was removed, the product was decolorized with activated carbon, and the H and OH forms were purified by desalting with ion exchange resins, concentrated, dried under reduced pressure, and pulverized to obtain a powder with a moisture content of 3% or less in a yield of approximately 4% based on the raw material pullulan.

The sugar composition of this product is sorbitol 0.3%, maltitol 0.8%
%, Isomaltitol 2.8%, Panitol 84.9%, Isomaltosyl Maltitol 9.6%, Reduced sugars of 5 or more sugars
The figure was 1.6%.

This product is an additive for preventing dental caries, having a refined and moderate sweetness, and is also suitable as a low-cariogenic sweetener and a Bifidus growth promoter.

Example 2: A 5% aqueous solution of pullulan, a caries-inhibiting additive, was maintained at 45°C and pH 6.0, and commercially available β-amylase (EC 3.2.1.2) (manufactured by Seikagaku Corporation) and pullulanase (EC 3.2.1.41) (manufactured by Hayashibara Biochemical Laboratories, Inc.) were added at a ratio of 1,000 units per gram of pullulan and 100 units per gram of pullulan, respectively, and allowed to react for 48 hours. The reaction was then stopped by keeping the temperature at 95°C for 15 minutes. The resulting solution was purified and concentrated in the same manner as in Example 1.

The resin used for fractionation was an alkali metal type strongly acidic cation exchange resin (manufactured by Tokyo Organic Chemical Industry Co., Ltd., trade name XT-1022E, N
The resin was suspended in water and packed into a jacketed stainless steel column with an ^internal diameter of 5.4 cm. Four columns with a resin layer length of 5 m were packed, and the four columns were connected so that the liquid flowed in series, making the total resin layer length 20 m.

While maintaining the temperature inside the column at 75°C, the concentrate obtained above was added at 10 V/V% relative to the resin, and hot water at 75°C was passed through the column at a flow rate of SV 0.13 to fractionate the concentrate, and an isomaltosyl maltose-rich fraction with an isomaltosyl maltose content of 70% or more was collected. This fraction was purified and concentrated in the same manner as in Example 1, and then
After drying under reduced pressure and pulverization, a powder with a moisture content of less than 3% was obtained with a yield of approximately 52% of the raw pullulan.
8.2%, Panose 11.8%, Isomaltosyl Maltose 7%
5.6%, and 5 or more sugars 4.4%.

The sugars containing isomaltosyl maltose as the main component thus obtained were hydrogenated in the same manner as in Example 1, and then purified and concentrated.
After drying under reduced pressure and pulverization, a powder with a moisture content of less than 3% was obtained in a yield of about 46% based on the raw pullulan.

The sugar composition of this product is sorbitol 0.2%, disaccharide reduction product 8.3%
%, Panitol 12.0%, Isomaltosyl Maltitol
75.4%, and reduced sugars of 5 or more sugars were 4.1%.

This product is an additive for preventing dental caries, having a refined and relatively weak sweetness, and is also suitable as a low-cariogenic sweetener, a Bifidus growth promoter, etc. Furthermore, it can be used as a viscosity imparting agent and a moisturizing agent for foods and beverages.

Example 3 Glucose, an additive for preventing dental caries, was prepared as an aqueous solution with a concentration of 70 w/w%, and the solution was treated with the method disclosed in Japanese Patent Application Laid-Open No. 1980.
Immobilized glucoamylase was added by the method disclosed in JP-A-124494, and a retrosynthetic reaction was carried out at 50°C and pH 4.8.
A glucose retrosynthetic product with an isomaltotriose content of 10.2% was obtained.

Using the fractionation resin of Example 2, while maintaining the temperature inside the column at 75°C, the previously obtained retrosynthetic product adjusted to 45 w/w% was added at 5 v/v%, and hot water at 75°C was passed through the column at a flow rate of SV 0.2 to fractionate the product, and an isomaltotriose-rich fraction with an isomaltotriose content of 30% or more was collected.

This was purified and concentrated in the same manner as in Example 1, then dried under reduced pressure,
After pulverization, a powder with a moisture content of less than 3% was obtained with a yield of approximately 40% of the raw glucose. The sugar composition of this product was glucose 4.2%.
%, Isomaltose 32.6%, Isomaltotriose 34.5%
%, isomaltotetraose 19.6%, and pentasaccharides including isomaltopentaose 9.1%.

The sugars containing isomaltose and isomaltotriose as main components obtained in this manner were hydrogenated in the same manner as in Example 1,
After purification, concentration, vacuum drying, and pulverization, a powder with a moisture content of less than 3% was obtained in a yield of approximately 35% of the raw glucose. The sugar composition of this product was 4.6% sorbitol, 32.5% isomaltol, 34.6% isomaltotriitol, 19.4% isomaltotetritoitol, and 8.9% reduced sugars of five or more sugars, including isomaltopentaitol.

This product is an additive for preventing dental caries, having a refined and moderate sweetness, and is also suitable as a low-cariogenic sweetener and a Bifidus growth promoter.

Example 4 Dextran, an additive for preventing dental caries, was dissolved in 1N sulfuric acid to a concentration of 20 wt./wt.
After keeping the mixture at 00°C for 60 minutes, it was neutralized with 6N caustic soda, and then methanol was added to a concentration of 75 V/V%. The supernatant was collected and the methanol was removed. The mixture was then desalted and purified using H-type and OH-type ion exchange resins and concentrated under reduced pressure to a concentration of 60 W/W%. The fractionation resin used in Example 2 was converted to the K ⁺ type, and then used. A jacketed stainless steel column with an inner diameter of 6.2 cm was filled with the resin layer to a length of 10 m.

While maintaining the temperature inside the column at 60°C, the concentrate obtained above was added at 3V/V% to the resin, and hot water at 60°C was passed through it at a flow rate of SV0.3 to fractionate it, resulting in an isomaltotetraose content of 30%.
The above fractions containing high amounts of isomaltotetraose were collected.
This was purified and concentrated in the same manner as in Example 1, then dried under reduced pressure and pulverized to obtain a powder with a moisture content of less than 3% in a yield of approximately 60% based on the starting dextran. The sugar composition of this product was 9.2% isomaltose, 25.3% isomaltotriose, 37.3% isomaltotetraose, and 21.6% isomaltopentaose.
%, and hexasaccharides or more 6.6%.

The sugars thus obtained, mainly composed of isomaltotriose, isomaltotetraose, and isomaltopentaose, were hydrogenated in the same manner as in Example 1, purified and concentrated, dried under reduced pressure, and then purified.
After pulverization, a powder with a moisture content of less than 3% was obtained at a yield of approximately 55% based on the raw material dextran.

The sugar composition of this product is sorbitol 0.3%, isomaltitol 9.4%, isomaltotriitol 25.3%, isomaltotetriitol 37.4%, isomaltopentaitol 21.3%.
%, and reduced sugars of hexasaccharides or higher were 6.3%.

This product is an additive for preventing dental caries with a moderate sweetness, and is also suitable as a low-cariogenic sweetener and a Bifidus growth promoter.

Reference Example 1 A syrup-like sweetener prepared by dissolving 250 g of the caries-inhibiting additive obtained by the method of Example 1 in 1 kg of reduced maltose syrup (water content 25%) has a sweetness comparable to that of sucrose and is suitable not only as a low-cariogenic sweetener and a Bifidus growth promoter, but also as a dietary sweetener for diabetics and obese people.

In addition, this product has the advantage of being resistant to coloration when heated, allowing it to be used to season stewed and grilled dishes without causing them to brown.
It is also suitable as a moisturizing agent and a shine-imparting agent.

Reference Example 2 900 g of the sweetener sucrose was homogeneously mixed with 600 g of crystalline maltitol powder, 100 g of the caries-inhibiting additive obtained by the method of Example 3, and 5 g of α-glycosyl stevioside (trade name α-G-Sweet, manufactured by Toyo Sugar Refining Co., Ltd.) to form a powder, which was then sprayed with a small amount of water and lightly compressed to form a sweetener in the shape of a sugar cube. This sweetener is a low-cariogenic sweetener that has a sweetness intensity comparable to that of sucrose and an extremely excellent sweetness quality.

This product also dissolves well in cold water, and when dissolved in cold water it is suitable as a soft drink.

Reference Example 3: Hard Candy: 3 kg of the caries-inhibiting additive obtained by the method of Example 2 was dissolved in 10 L of a 55% sucrose aqueous solution by heating, and then the solution was concentrated by heating under reduced pressure until the water content was 2% or less.
100 g of the mixture was mixed with a small amount of lemon flavoring and coloring, and molded in the usual manner to obtain hard candies.

This product is a low-cariogenic hard candy. After being left in a room for six months, no sucrose crystallization occurred.

Reference Example 4 2 kg of chewing gum base was heated and melted until soft, and 2 kg of maltose powder, 4 kg of sucrose powder, and 1 kg of the caries-inhibiting additive obtained by the method of Example 4 were added to the melted base. A small amount of mint flavoring and coloring agent were then mixed in, and the mixture was kneaded with a roll according to the usual method and molded to obtain chewing gum.

This product is a low-cariogenic chewing gum with good texture and sweetness.

Reference Example 5 40 kg of chocolate cacao paste, 10 kg of cacao butter, 2 kg of the caries-inhibiting additive obtained by the method of Example 1, 7 kg of sucrose, 6 kg of crystalline maltitol powder, and 20 kg of whole milk powder were mixed and passed through a refiner to reduce the particle size. The mixture was then placed in a conche, 500 g of lecithin was added, and the mixture was kneaded for two days and nights at 50°C.
The mixture was poured into a molding machine in the usual manner, molded and solidified to produce a product.

This product is a low-cariogenic chocolate that does not have the risk of fat bloom or sugar bloom, melts smoothly on the tongue, and has a good flavor.

Reference Example 6: Lactic acid beverage: 10 kg of skim milk was heat-sterilized at 80°C for 20 minutes, then cooled to 40°C, to which 300 g of starter was added and fermented at 35-37°C for 10 hours. After homogenization, 4 kg of the caries-inhibiting additive obtained by the method of Example 3 and 1 kg of sucrose were added.
2 kg of isomerized sugar syrup was added and the mixture was sterilized at 70°C.

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

The product has a good balance of flavor and sweetness with sourness, making it suitable as a low-cariogenic lactic acid beverage.

Reference Example 7 Strawberry Jam 15 kg of fresh strawberries, 6 kg of sucrose, 2 kg of maltose, 4 kg of the caries-inhibiting additive obtained by the method of Example 2, 50 g of pectin, and 10 g of citric acid were boiled in a pot to produce jam, which was then bottled as a final product.

The product has good flavor and color and is suitable as a low-cariogenic jam.

Reference Example 8: 250g of kelp that has been de-sanded, acid-treated and cut into cubes according to the standard method for tsukudani.
212 ml of soy sauce, 318 ml of amino acid solution, 70 g of the caries-inhibiting additive obtained by the method of Example 4, and 20 g of sucrose were added to the mixture and simmered, and 12 g of sodium glutamate and 8 g of caramel were added.
g was added and cooked to obtain kelp tsukudani.

This product is a low-cariogenic tsukudani. It is also appetizing not only in taste and aroma, but also in color and luster.

Reference Example 9: 50g of aspirin tablets, 4g of cornstarch, 6g of sucrose,
After 4 g of maltose and 4 g of the caries-inhibiting additive obtained by the method of Example 1 were uniformly mixed, the mixture was compressed into tablets of 680 mg each, with a thickness of 5.25 mm and a hardness of 8 kg±1 kg, using a 12 mm diameter, 20R punch.

This product is a low-cariogenic tablet that is easy to swallow, has a moderate sweetness, and does not crack or deform even when stored for a long period of time.

Reference Example 10: Toothpaste Composition Dibasic calcium phosphate 45.0% Pullulan 2.95% Sodium lauryl sulfate 1.5% Glycerin 20.0% Polyoxyethylene sorbitan laurate 0.5% Preservative 0.05% Caries-inhibiting additive obtained by the method of Example 4 12.0% Sucrose 5.0% Water 13.0% The above ingredients were mixed according to a conventional method to obtain toothpaste.

The product has a moderate sweetness and is particularly suitable as a toothpaste for children.

Claims (1)

[Claims] 1. An additive for inhibiting dental caries in sucrose-containing foods and beverages, the active ingredient of which is a reduced product of isomaltosyl di-glucose.