JPH0147140B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing reduced maltose starch syrup powder.

Reduced maltose starch syrup has maltitol as its main component, as well as oligosaccharide alcohols such as sorbitol and maltotriitol, dextrin alcohol, etc., and has a good quality and mild sweetness. Because maltitol is hardly used as a calorie, it has attracted attention as a low-calorie sweetener or food material, and today it is widely used in diet foods, health foods, etc.

As described above, reduced maltose starch syrup has very desirable properties as a low-calorie sweetener or food material. However, on the other hand, it is extremely difficult to crystallize (powderize) it, and it cannot be processed using conventional methods such as concentration drying and pulverization. Even if an amorphous powder is prepared by this method, the powder is very hygroscopic, and when exposed to the atmosphere, it immediately absorbs moisture, causing stickiness and solidification, and when left to stand, it becomes liquid in a short period of time. For this reason, until now only liquid products of reduced maltose starch syrup have been commercially available, and powdered products have not been put into practical use to date.

As mentioned above, reduced maltose starch syrup is extremely difficult to powder, but several attempts have been made to powder it. 16439 and Japanese Patent Application Laid-Open No. 50-25514 are known. In these methods, amorphous powder of reduced maltose starch syrup (powder obtained by concentrating, drying, and pulverizing reduced maltose starch syrup) is coated with a non-hygroscopic fine powder (sugar or sugar alcohol, etc.).
By heating while mixing with and then cooling, a large number of coated fine powders are fused and fixed on the particle surface of the reduced maltose starch syrup powder, thereby preventing the reduced maltose starch syrup powder from caking due to moisture absorption. be.

However, these methods have the disadvantage that they are complicated to operate, require special equipment, and have low product yields, resulting in high production costs. In addition, the products obtained by these methods have uneven quality, poor solubility, and coating increases the proportion of other sugars, which significantly impairs the low calorie characteristic of reduced maltose starch syrup. It was hot.

Under these circumstances, the present inventors have conducted various studies in order to obtain a reduced maltose starch syrup powder free from serious defects as described above, and as a result, the maltitol crystals ( Patent application 1984-133343
No.) and maltotriitol crystals (patent application 1982-
142405) as crystal seeds, it was discovered that even low-purity reduced maltose starch syrup with a high maltotriitol content could be made into a non-hygroscopic powder.

The present invention was completed based on the above-mentioned new findings, and consists of concentrating reduced maltose starch syrup until the water content is approximately 15% or less, and dividing the resulting concentrate into 50-140%
Production of reduced maltose starch syrup powder by adding and kneading maltitol crystals and maltotriitol crystals as crystal seeds while maintaining the temperature at ℃, allowing the crystals to fully separate out, and then powdering by a conventional method. It's a method.

The reduced maltose starch syrup used in the present invention has a maltitol content of 50% or more and a maltotriitol content of 10% or more. Such reduced maltose starch syrup is
Although it is generally available at a lower price than products with a high maltitol content, on the other hand, it is extremely difficult to crystallize due to the high maltotriitol content, and even if maltitol crystals are added as crystal seeds, good quality crystals cannot be obtained. I was unable to obtain it. Such reduced maltose starch syrup can be prepared by known methods, for example, Japanese Patent Publications No. 40-20209, No. 44-18898, No. 47-
10977, 54-13511, etc., starch is hydrolyzed by the action of β-amylase alone, β-amylase and α-1.6-glucosidase, or actinomycete amylase, and then hydrogenated. Manufactured by adding Further, in the present invention, reduced maltose starch syrup containing extremely high maltotriitol content, such as maltitol and maltotriitol in a ratio of about 1:1, can also be used.

Both maltitol crystals and maltotriitol crystals are used as crystal seeds, and sorbitol crystals and the like may be further added. Moreover, it is of course possible to use the reduced maltose starch syrup powder obtained by the present invention as a crystal seed.

Concerning the concentration and kneading of reduced maltose starch syrup in the present invention, known operations and devices can be applied as they are or with necessary modifications, and special operations and devices are not required at all.

For powdering, a method is used in which the solidified product obtained by thoroughly analyzing the crystals after kneading is pulverized using a mortar, a pulverizer, or the like in a conventional manner. In addition, if the precipitation of crystals after kneading is slow and it is difficult to obtain a solidified product that can be crushed with an ordinary crusher, etc., extrusion may be performed after crystallization has progressed to the point where the kneaded product has plasticity. A method may also be used in which the kneaded material is extruded through pores or small holes using a type granulator or extrusion molding machine, and then a granular powder is produced by a conventional method.

As shown in Figure 1, the reduced maltose starch syrup powder obtained by the present invention has low hygroscopicity and good solubility in water. It has the advantage of being easy to handle.

Next, reference examples and examples of the present invention will be shown, and aspects of the present invention will be explained in further detail.

Reference example 1 100g of high-purity maltitol liquid was concentrated to dryness under reduced pressure. 80g of the solidified product was transferred to a tray,
Place in a hot air dryer at ℃. After 1 hour, knead with a spatula and leave for another 15 minutes, and fine dice-shaped crystals will begin to precipitate on the surface. At this time, the mixture is kneaded for several minutes and then left to stand for an additional hour to obtain a white solidified product containing grown crystals. The obtained solidified product becomes brittle when left to cool to room temperature. Next, this was ground in a mortar to obtain 75 g of maltitol crystal powder with a mp of 148.0 to 150.0°C.

Reference example 2 High purity maltotriitol (95.0% maltotriitol, 0.2% maltitol, 4.8% others) 10g
Dissolve in 20ml of anhydrous pyridine and add ethanol.
After adding and mixing 50 ml and 50 ml of acetone, the mixture was allowed to stand at 60°C. After 30 minutes of standing, fine crystals began to precipitate, and then the mixture was allowed to cool to room temperature and left as is for 2 days. The precipitated crystals were filtered and dried to obtain 1.5 g of fine white maltotriitol crystals. This crystal is m.
It was an anhydrous crystal exhibiting p.179.2-179.5°C and [α] _D +140°.

Reference example 3 High purity maltotriitol (maltotriitol 95.0%, maltitol 0.2%, other 4.8%) 50g
was dissolved in water to prepare a solution with a solid content concentration of 80% (W/W). Next, this was heated to 80°C, 0.1 g of the crystals obtained in Reference Example 2 was added, mixed at 80°C for 30 minutes, and then left at room temperature overnight. After one night, the grown maltotriitol crystals were deposited in a columnar shape. Next, the mixture was separated and dried to obtain 20 g of maltotriitol crystals. This product has low hygroscopicity, mp185.3~187.4℃
It was an anhydrous crystal exhibiting [α] _D +146.9°.

Example 1 Reduced maltose starch syrup (5% sorbitol, 75% maltitol, 15% maltotriitol, 5 others)
%, concentration 80%) was concentrated under reduced pressure to adjust the solid content concentration to 87.5%. Next, transfer this to a tray and use sorbitol crystal powder as crystal seeds.
After adding 0.1 g of maltitol crystals obtained in Reference Example 1 and 0.3 g of maltotriitol crystals obtained in Reference Example 3 and thoroughly kneading them, the mixture was stored at a constant temperature of 60° C. in a hot air dryer. When crystallization progressed and the mixture became cloudy and plasticized, the plastic material was extruded through the pores, and after cooling, it was cut into particles with a knife. This granular material is dried and aged at 60℃ to create a highly fluid granular powder.
Got 180g.

This granular powder was stable for a long period of time (at least 6 months at room temperature) in commonly used film packaging, and had physical properties that allowed it to be stored in a polyethylene container or glass bottle and used in the same way as table sugar.

Example 2 Reduced maltose starch syrup (0.2% sorbitol, 80% maltitol, 19.8% maltotriitol, concentration 75
%) was adjusted to a solid concentration of 92%, 0.8 g of maltitol crystals and 0.2 g of maltotriitol crystals were added as crystal seeds, kneaded at 60°C for about 1 hour, and then mixed at 60°C for about 1 hour. It was stored in a constant temperature room. Next, this product was cooled to room temperature and ground in a mortar to obtain 70 g of reduced maltose starch syrup powder.

This powder is more stable at room temperature, constant humidity (60
The increase in water absorption (%) was reduced to less than 1/2, indicating stable physical properties. In addition, pulverization to obtain powder was much easier.

Example 3 A reduced maltose starch syrup containing maltitol and maltotriitol at a ratio of 1:1 and having a concentration of 60% was concentrated to have a solid content concentration of 90%. Next, this was transferred to a tray in a 60° C. hot air dryer, and 0.6 g of crystal seeds containing maltitol crystals and maltotriitol crystals in a ratio of 1:1 was added and kneaded. After crystallization (solidification), it was crushed in a mortar and the resulting powder was further dried to obtain 55 g of reduced maltose starch syrup powder. This powder did not solidify even when left at room temperature and remained fluid and stable.

Comparative Example 1 Using the same reduced maltose starch syrup as in Example 3, 0.6 g of maltitol crystal powder was used as the crystal seed, and the same treatment as in Example 3 was used to attempt powdering. but,
In this case, crystals hardly grew, hard to solidify, and only a transparent glass-like powder was obtained. This powder solidified within a few minutes when left at room temperature, and gradually absorbed water and dissolved.

Example 4 100 g of reduced maltose starch syrup (80% maltitol, 4% sorbitol, 13% maltotriitol, 3% dextrin alcohol, concentration 75%) was concentrated under reduced pressure to obtain a concentrate with a water content of 7%. To this concentrate, 2.0 g of the reduced maltose starch syrup powder obtained in Example 3 was added as a crystal seed, kneaded at 60°C for about 1 hour, and stored in a constant temperature room at 70°C. Next, the obtained solidified product was cooled to room temperature and ground in a mortar to obtain reduced maltose starch syrup powder.
Got 72g. This powder was stable for a long period of time (6 months or more) when left at room temperature in a commonly used film package.

[Brief explanation of drawings]

Figure 1 shows the moisture absorption curve in the atmosphere at room temperature and humidity of 60%, where 1 is the powder obtained in Example 3 and 2 is Comparative Example 1.
3 represents a powder obtained by mixing maltitol crystals and maltotriitol crystals at a ratio of 1:1.

Claims (1)

[Claims] 1. Reduced maltose starch syrup was concentrated, and while maintaining the resulting concentrate at 50 to 140°C, maltitol crystals and maltotriitol crystals were added as crystal seeds and kneaded to sufficiently precipitate the crystals. A method for producing reduced maltose starch syrup powder, which is then powdered by a conventional method.