JPH07171000A - Solidification-resistant sugar - Google Patents

Abstract

PURPOSE:To obtain a solidification-resistant sugar resistive to solidification, excellent in workability such as handleability and maintaining the sweet taste and the mouth feeling of powdery sucrose by adding oligosaccharides such as oligogalactose, oligofructose and oligomaltose to powdery sucrose. CONSTITUTION:To 99.7 to 70 pts.wt. powdery sucrose, 0.3 to 30 pts.wt. oligosaccharides composed of trisaccharides and tetrasaccharides such as oligogalactose, oligofructose, oligoisomaltose and oligomaltose are added. After sufficiently mixing them using a food processor, etc., the resultant mixture is ground using a bantam mill, etc., thus producing the objective solidification- resistant sugar resistive to solidification, excellent in workability such as handleability, maintaining the sweet taste and the mouth feeling of powdery sucrose, soluble in water and having a wide use as a raw material for confectionery.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to sucrose powder sugar which is hard to solidify.

[0002]

2. Description of the Related Art A water-soluble sugar having sweetness has caking property. This caking property is a major factor that reduces workability such as handling of sugar and impairs commercial value.
Among sugars, it is particularly remarkable in so-called “powdered sugar” in which sucrose and glucose are powdered.

The cause of powder sugar being easily solidified is not only that the particle size is small and the surface area is large, but also that the pulverization of crystals causes the crystal structure to have an amorphous shape and is easily dissolved. Because of its fineness, water vapor is easily dissolved even at low relative humidity for two reasons that it is easily condensed between powdered sugar particles, and when the dissolved sugar is recrystallized, crosslinking between powdered sugar particles is easily caused. It can be caused.

Various studies have been made in the past for preventing the solidification of powdered sugar, and the most general method is to suppress the cross-linking between powdered sugar particles by adding starch or tricalcium phosphate. A method of preventing solidification.

However, since starch and tricalcium phosphate have different properties from powdered sugar and are hardly soluble in water, they have the drawback of impairing the sweetness and texture of powdered sugar.

There is also a method of adding maltodextrin, and this method has been improved as compared with the above-mentioned conventional method, but powdered sugar added with maltodextrin is compared with powdered sugar without added dextrin. However, it has a drawback that it is poor in suitability as a raw material for confectionery and poor in versatility as a raw material for confectionery.

[0007] There is also an anti-caking method in which maltose is added as in Japanese Patent No. 1102486, which has improved sweetness and texture and is highly versatile as a raw material for confectionery.

However, the solidification preventing effect of powdered sugar is not sufficient as compared with that of starch and the like, and there is a drawback that it may solidify at the distribution stage.

[0009]

DISCLOSURE OF THE INVENTION According to the present invention, the anti-caking effect of powdered sugar is more effective than the conventional anti-caking agents using starch and dextrins, and the sweetness and texture of powdered sugar are impaired. The present invention is intended to provide a versatile, hardly solidified sugar powder as a raw material for confectionery.

[0010]

The present inventors have noted that oligosaccharides, particularly trisaccharides and tetrasaccharides in oligosaccharides, have the following properties.

(1) Easy to absorb moisture and excellent in moisture retention.

(2) It is difficult to crystallize.

(3) It significantly inhibits cross-linking between powdered sugar particles and is extremely effective as an anti-caking agent.

(4) It is easily dissolved in water and has a generally mild sweetness.

Therefore, by adding the above-mentioned oligosaccharide to sucrose as an anti-caking agent, it is possible to more effectively prevent the moisture absorption of sucrose powdered sugar itself than when other anti-caking agents are used. Since sugar itself is hardly crystalline, it is difficult to recrystallize even after drying after absorbing moisture, and therefore does not participate in the promotion of cross-linking between powdered sugar particles. It has the effect of suppressing the crystallization of sucrose powdered sugar. There is no loss of sweetness and texture,
It is possible to obtain powdered sugar having various advantages.

In the present invention, the sugar targeted for caking prevention is sucrose powder sugar which is the most versatile water-soluble sugar in various fields among sugars.

The galacto-oligosaccharide in the present invention means Gal- (Gal) n-Glu (where n = 1 to 4, Gal: galactose, Glu:
In addition to (glucose), it refers to an oligosaccharide having at least one galactose residue such as raffinose and stachyose.

The trisaccharides or tetrasaccharides in galactooligosaccharides are Gal-Gal-Glu and Gal-Gal-Ga.
1-Glu, raffinose, stachyose and the like.

Further, fructooligosaccharide means an oligosaccharide in which 1 to 4 molecules of fructose are bound to sucrose. The trisaccharide or tetrasaccharide in the fructooligosaccharide is Glu-Fru-Fru (1-kestose) or Glu-Fru-Fru-Fru (nystose). However, it means Glu: glucose, Fru: fructose and the like. In addition, with isomaltooligosaccharide,
2-10 glucose, α-1,6 bond, α-1,2
It is an oligosaccharide branched by a bond and α-1,4 bond, and examples thereof include isomaltose, kojibiose, nigerose, isomaltotriose, panose and isomaltotetraose.

The trisaccharide or tetrasaccharide in the isomaltooligosaccharide refers to panose, isomaltotriose, isomalttetraose and the like.

The malto-oligosaccharide is an oligosaccharide in which 2 to 10 glucoses are linked by α-1.4 bond, and in this case, maltotriose and maltotetraose are targeted. .

The galactooligosaccharides, fructooligosaccharides, isomaltooligosaccharides, and the respective trisaccharides or tetrasaccharides in the maltooligosaccharides used in the present invention are all powders.

The above-mentioned trisaccharides and tetrasaccharides may contain monosaccharides, disaccharides and other sugars, and there is no particular problem as long as they contain other sugars within the range usually contained.

Generally, for example, powdered sugar containing trisaccharide or tetrasaccharide in galacto-oligosaccharide is obtained by subjecting lactose as a raw material to β-galactosidase to act a galacto-oligosaccharide-containing solution and further subjecting it to chromatographic fractionation. It can be obtained by increasing the purity of trisaccharide or tetrasaccharide and powdering the sugar solution by a method such as spray drying.

Trisaccharides or 4 in fructooligosaccharides, isomaltooligosaccharides and maltooligosaccharides, respectively.
The powder containing saccharides can be similarly obtained by reacting each raw material with a specific enzyme.

The amount of addition of each trisaccharide or tetrasaccharide in galactooligosaccharide, fructooligosaccharide, isomaltooligosaccharide and maltooligosaccharide is preferably 0.3 to 30% by weight relative to sucrose powder sugar.

The particle size of sucrose powder sugar is not limited,
Generally, it is a sugar having very small particles as compared with sugar such as granulated sugar.

The particle size of the powder containing trisaccharides or tetrasaccharides is not particularly limited, but normally powders having the same particle size as powdered sugars may be used.

[0029]

EXAMPLES Examples of the present invention will be described in detail below.

Example 1 A galacto-oligosaccharide-containing solution was separated by a chromatographic fractionation method to obtain a sugar solution containing highly purified trisaccharides and tetrasaccharides in galacto-oligosaccharides. This sugar solution was sprayed, dried, and then pulverized to obtain a powder containing highly purified trisaccharide and tetrasaccharide in galactooligosaccharide.

Similarly, trisaccharides and tetrasaccharides in fructooligosaccharides and trisaccharides and tetrasaccharides in isomaltooligosaccharides.
Powders containing high-purity saccharides and trisaccharides and tetrasaccharides in maltooligosaccharides were obtained.

Next, a powder containing high-purity trisaccharide and tetrasaccharide in galactooligosaccharide in granulated sugar was
0.3, 0.5, 1, 3, 5, 10, 30, 50% by weight
Of 9 levels, and thoroughly mixed with a food processor (manufactured by Cuisinart Sanei Co., Ltd., DLC-Xplus), and then pulverized this mixture with a bantam mill (AP-B type manufactured by Hosokawa Micron Co., Ltd.) to obtain an average particle size. 30 micron powdered sugar was obtained.

Powders containing trisaccharides and tetrasaccharides in fructooligosaccharides and trisaccharides in isomaltooligosaccharides and tetrasaccharides and trisaccharides and tetrasaccharides in maltooligosaccharides in high purity, and maltose (produced by Hayashibara Co., Ltd.) Saint Mart)
Similarly, 8 levels 0.3, 0.5, 1, 3, 5, respectively
Powdered sugar containing 10, 30, 50% by weight was obtained by the same method as described above.

190 g of 500 g of the powdered sugar obtained
/ M × 260 m / m plastic bag (thickness 60 μ), and after degassing, the mouth of the plastic bag was closed by heat sealing.

A total of 41 samples packaged as described above
The spots were stored under the following conditions.

That is, a wooden floor (thickness 8
m / m), put the 41 points of the sample on top of it without stacking them, and kraft paper (75g) on each sample.
/ M ² ) with a flat bottom 215m / m × 140m
A weight of 20 kg / m 2 was placed on the sample and stored for 2 months.

After 2 months, the caking strength of the powdered sugar in each bag was measured as follows.

The plastic bag was cut off with scissors, and three lumps of powdered sugar were used as samples to measure 40 m / mW × 30 m / mL.
The sample was cut into a size of × 15 m / mH, and the cut sample was placed in a stainless steel box having the same inner shape as that of the sample, and the breaking strength of each sample was measured by a hardness meter to obtain the average value (kg).

However, the hardness tester is KH manufactured by Kiya Co., Ltd.
T-20 type (measurement range: 0 to 20 kgf, reading limit: 5
0 gf, pressurizing speed: 1 mm / sec, pressurizing surface diameter: 16 m /
mφ) was used.

The results are shown in Table 1. Galactooligosaccharides, fructooligosaccharides, isomaltooligosaccharides,
The powdered sugars containing the respective trisaccharides and tetrasaccharides in maltoorito sugar are almost on the same line, and the effect of preventing the solidification of sugar powdered sugars is clearly greater than that of maltose.

From the same results, it was found that the effect was produced when the added amount to sugar powder sugar was 0.3% by weight, and 0.3 to 30% by weight was preferable.

Example 2 In the same manner as in Example 1, trisaccharides and tetrasaccharides in galactooligosaccharides, trisaccharides and tetrasaccharides in fructooligosaccharides, trisaccharides and tetrasaccharides in isomaltooligosaccharides, and trisaccharides in maltooligosaccharides. Sugars and tetrasaccharides, corn starch,
Maltose, powdered reduced maltose starch syrup, and branched cyclodextrin were added to the granulated sugar in an amount of 5% by weight each, processed under the same conditions as in Example 1, and stored in the same manner, and then the caking strength was measured according to the measuring method of Example 1. Measured.

The results are shown in Table 2.
It was found that sugars and tetrasaccharides have a higher anti-caking ability of sugar powder sugar than other additives.

Example 3 In this example, granulated sugar was crushed in advance, and 3% by weight of galactooligosaccharide-containing powder, fructooligosaccharide-containing powder, isomaltooligosaccharide-containing powder, maltooligosaccharide-containing powder, corn starch and maltose were added thereto. The obtained mixture was mixed with a high-speed rotary mixer, 500 g each was put in a polyethylene bag (thickness 60 μ) of 190 m / m × 260 m / m, and after degassing, the mouth of the polyethylene bag was heat-sealed and closed, Each sample was prepared.

Each sample was placed in a thermo-hygrostat at 40 ° C. and 80% RH, and the number of days required for consolidation of each sample was measured.

The results are shown in Table 3, and the galactooligosaccharide powder, fructooligosaccharide powder, isomaltooligosaccharide powder, and maltooligosaccharide powder are 10 to 1 until solidification.
It took 2 days and when attached to sugar powdered sugar, the sugar powdered sugar mixture was found to be hard to solidify.

[0047]

EFFECTS OF THE INVENTION Since the oligosaccharide trisaccharides or tetrasaccharides have mild and elegant sweetness characteristics, even if added to sucrose powder sugar, the sucrose powder sugar is not affected in quality at all and starch It does not impair the sweetness and texture of powdered sugar.

Moreover, since it is water-soluble, it is highly versatile as a raw material for confectionery.

The anti-caking effect of sucrose powder sugar is clear to be superior to other anti-caking agents such as maltose and starch, also from the results of Examples described later.

[0050]

[Table 1]

[0051]

[Table 2]

[0052]

[Table 3]

Claims (6)

[Claims] 1. A hard-to-solidify sugar prepared by adding oligosaccharides to sucrose powder sugar. 2. The sparingly bound sugar according to claim 1, wherein oligosaccharide is added in a proportion of 0.3 to 30 parts by weight to 99.7 to 70 parts by weight of sucrose powdered sugar. 3. The oligosaccharide is a trisaccharide or tetrasaccharide in galacto-oligosaccharide, and the oligosaccharides according to claim 1 and claim 2.
Insoluble glucose in the item. 4. The first and second claims, wherein the oligosaccharide is the trisaccharide or tetrasaccharide in fructooligosaccharide.
Insoluble glucose in the item. 5. The oligosaccharide is 3 of isomalt oligosaccharides.
The hardly solidified sugar according to claim 1 or 2, which is a saccharide or a tetrasaccharide. 6. The hardly solidified sugar according to claim 1 or 2, wherein the oligosaccharide is a trisaccharide or a tetrasaccharide in maltooligosaccharide.