JP4931741B2 - 糖類組成物及びその製造方法 - Google Patents
糖類組成物及びその製造方法 Download PDFInfo
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- JP4931741B2 JP4931741B2 JP2007229030A JP2007229030A JP4931741B2 JP 4931741 B2 JP4931741 B2 JP 4931741B2 JP 2007229030 A JP2007229030 A JP 2007229030A JP 2007229030 A JP2007229030 A JP 2007229030A JP 4931741 B2 JP4931741 B2 JP 4931741B2
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- saccharide
- water
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Description
、スクロース(蔗糖(ショ糖))、セロビオース、ニゲロース、ソホロース(ソフォロース)、トレハロースなどの二糖類;マルトトリオース、シクロデキストリン、ラフィノース、パノース、メレジトース、ゲンチアノースなどの三糖類;フルクトオリゴ糖、ガラクトオリゴ糖、乳果オリゴ糖などのオリゴ糖類;1,5−D−アンヒドロフルクトースなどのアンヒドロ糖類;デオキシリボース、フコース、ラムノースなどのデオキシ糖類;グルクロン酸、ガラクツロン酸などのウロン酸類;グルコサミン、ガラクトサミンなどのアミノ糖類;グリセリン、キシリトール、ソルビトールなどの糖アルコール類;グルクロノラクトン、グルコノラクトンなどのラクトン類等を挙げることができる。
(1)マルトース組成物の調製
表1に示す配合割合でマルトース糖液/エチルアルコール/水系の糖類組成物を調製した。マルトース糖液は、マルトース、マルトトリオース、ブドウ糖等の糖類からなる日本食品化工株式会社製ハイマルトースMC−55(糖濃度:75重量%、表1中「MC-55」と表記する)を使用した。このマルトース糖液に水(精製水)を加え、固形分濃度を調整した糖液に94%エチルアルコール(表1中「EtOH(94%)」と表記する)を添加し、十分混合することにより、所望の糖組成物を得た。
上記(1)で得られた糖組成物の粘度を測定した。粘度の測定は、BM型粘度計(製品番号:1742、東京計器社製)を用い、温度:25℃±0.5℃、ローター:No.1、回転数:30rpmの条件下において行った。
上記(3)で得られた糖組成物の水分活性を測定した。水分活性の測定は、水分活性測定装置(Novasina AW SPRINT TH-500、日本シーベルヘグナー社製)を用い、25℃±0.5℃の温度条件下で行った。
上記(1)で得られた糖類組成物を試験液として、微生物試験を行った。すなわち、試験液に、カビと酵母の各々の菌を約1×104CFU/g、すなわち、糖類組成物に混合菌液として、約6×104CFU/gになるように接種した。前記カビとしては、ユーロチウム シバリエリ(Eurotium chevalieri)NBRC
4086、ユーロチウム アムステロダミ(Eurotium amstelodami)NBRC4028及びペニシリウム ルグローザム(Penicillium rugulosum)NBRC4683の3種を用いた。また、前記酵母としては、ジゴサッカロマイセス ルキシ(Zygosaccharomyces rouxii)NBRC0597、ハンゼヌラ アノマーラ(Hansenula anomala)NBRC0140及びピキア メンブラニファシエンス(Pichia membranifaciens)NBRC0128の3種を用いた。
(1)マルトオリゴ糖組成物の調製
表2に示す配合割合でマルトオリゴ糖液/エチルアルコール/水系の糖類組成物を調製した。マルトオリゴ糖液は、マルトース、マルトトリオース、マルトテトラオース等 の糖類からなる日本食品化工株式会社製
フジオリゴ#450(糖濃度:72重量%)に水(精製水)を加え、固形分濃度を調整した糖液に94%エチルアルコールを添加し、十分混合して、所望のマルトオリゴ糖組成物を得た。
上記(1)で得られた糖組成物を試験液として、25℃になるまで一定時間保存後、上記1と同様の方法で糖類組成物の粘度、水分活性を測定した。また、比較例20として水を一切加えてない糖液単独のものについても同様に、粘度と水分活性を測定した。ただし、固形分濃度が72%である比較例20の糖液の粘度については、測定機器、温度条件は変えずに、ローター:No.2、回転数:6rpmの条件において測定した。さらに、上記1(4)と同様の方法で微生物の増殖を観察した。結果を表2に示す。
(1)ビタミンを配合したマルトオリゴ糖液/エチルアルコール/水系の糖類組成物
前述した表2の実施例10に示した糖類組成物の水の配合量を、ビタミンC1重量%に置き換えて添加し、十分混合して、所望のビタミンCを含有した糖組成物(実施例17)を得た。
オレンジオイル(三栄源エフ・エフ・アイ社製No.2450)1重量部に対し、ショ糖ラウリン酸エステル(三菱化学フーズ社製LWA-1695)10重量部加え、清澄なオレンジ香料溶解液を得た。前述した表2の実施例10に示した糖類組成物の水の配合量を、得られたオレンジ香料溶解液1重量%に置き換えて添加し、十分混合して、所望のオレンジ香料を含有した糖組成物(実施例18)を得た。
前述した表2の実施例10に示した糖類組成物の水の配合量をクチナシ黄色素(日農化学工業社製CR−40P)1重量%に置き換えて添加し、十分混合して、所望のクチナシ黄色素を含有した糖組成物(実施例19)を得た。
前述した表2の実施例10に示した糖類組成物の水の配合量をカテキン(太陽化学社製 サンフェノン100S)1重量%に置き換えて添加し、十分混合して、所望のカテキンを含有した糖組成物(実施例20)を得た。
上記(1)〜(4)で得られた糖組成物を試験液として、上記1(4)と同様の方法で微生物の増殖を観察した。結果を表3に示す。
Claims (7)
- 糖類と、エチルアルコールと、水と、を含む糖類組成物であって、
前記糖類が固形分重量で43.2重量%以上70重量%未満であり、
前記エチルアルコールが前記水に対して4.0重量%以上20.0重量%以下であり、
かつ、水分活性が0.81以上0.86以下である、
糖類組成物。 - B型粘度(25℃±0.5℃)が10cPs以上1000cPs以下である、請求項1に記載の糖類組成物。
- 前記糖類が、2種類以上の糖類からなる、請求項1又は2に記載の糖類組成物。
- さらに、ビタミン、香料、色素、機能性食品素材からなる群から選択された少なくとも1種類以上を含む、請求項1〜3のいずれか1項に記載の糖類組成物。
- 糖類と、エチルアルコールと、水と、を含む糖類組成物の製造方法であって、
前記糖類に前記水を添加して、前記糖類の糖類組成物に対する終濃度が固形分重量で43.2重量%以上70重量%未満である糖液を調製する工程と、
前記糖液に、前記水に対して4.0重量%以上20.0重量%以下となるように前記エチルアルコールを添加する工程と、
を有する、糖類組成物の製造方法。 - 前記糖類として、2種類以上の糖類を用いる、請求項5に記載の糖類組成物の製造方法。
- さらに、ビタミン、香料、色素、機能性食品素材からなる群から選択された少なくとも1種類以上を添加する工程を有する、請求項5又は6に記載の糖類組成物の製造方法。
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