Title:
【発明の名称】脱水食品とその製造方法
Document Type and Number:
Japanese Patent JPH0697956
Kind Code:
B2
Abstract:
PURPOSE:To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline alpha-maltose to a food, its raw material or intermediate and converting the maltose to hydrated crystal of beta-maltose. CONSTITUTION:An aqueous solution of high-purity maltose having a purity of >=85W/W% based on solid component and obtained by treating a gelatinized or liquefied starch with beta-amylase is conentrated under reduced pressure to obtain a highly concentrated syrup having a water-content of <=10W/W%. Seed crystals of crystalline alpha-maltose are added to the syrup at an amount of 0.001-100W/W% and the syrup is kneaded under heating at 50-130 deg.C to obtain crystalline alpha-maltose containing >=55W/W% alpha-maltose optical isomer. The crystalline alpha-maltose is added and uniformly mixed to a hydrated material having high water content such as food, food raw material or intermediate to an extent to give a water-content of <=20W/W% and left standing at 10-50 deg.C for 1-10days to convert the alpha-maltose to hydrated crystal of beta-maltose.
Inventors:
Masakazu Mitsuhashi
Sakai Shuzo
Toshio Miyake
Sakai Shuzo
Toshio Miyake
Application Number:
JP26656085A
Publication Date:
December 07, 1994
Filing Date:
November 27, 1985
Export Citation:
Assignee:
Hayashibara Institute of Biochemistry
International Classes:
A23C9/123; A23B4/03; A23B5/02; A23B5/025; A23C13/14; A23C15/14; A23G3/00; A23G3/34; A23L1/00; A23L3/40; A23L9/20; A23L11/20; A23L19/12; A23L27/00; A23L27/50; A23L27/60; A23L29/00; A61K36/00; C12G3/08; (IPC1-7): A23L1/00; A23B5/02; A23C9/123; A23C13/14; A23C15/14; A23G3/00; A23L1/03; A23L1/19; A23L1/202; A23L1/216; A23L1/22; A23L1/238; A23L1/24; A23L3/40; A61K35/78; C12G3/08
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