Method for preparing particulate saccharides

Abstract: A method for preparing particulate saccharides comprises drying a solution containing at least two kinds of saccharides followed by melting the at least two kinds of saccharides, and cooling and pulverizing the saccharides to obtain the particulate saccharides.

Description: BACKGROUND OF THE INVENTION This invention relates to a method for preparing particulate saccharides and, more particularly, to a method for preparing particulate saccharides containing two or more saccharides that can be crystallized only with difficulty. There is so far known a method of preparing particulate saccharides consisting in crystallizing a solution containing saccharides by concentrating and cooling the solution followed by separating and drying the formed crystals, in cases wherein the saccharides are those that can be crystallized easily, such as glucose or sucrose. On the other hand, those saccharides that can be crystallized industrially only with difficulties are handled in the state of a highly concentrated solution of saccharides. However, it is costly to transport the saccharides in the form of solutions, while the saccharides in the form of solutions cannot be used for powdered foods, so that restrictions are imposed on the usage and application. For drying two or more saccharides which it is difficult to crystallize, such as saccharides containing oligosaccharides or honey, there are known spray drying, vacuum freeze drying and vacuum drying methods. However, for spray drying the solution of saccharides of high concentration and high viscosity that can be crystallized difficultly, it is necessary to lower the concentration of the solution of the saccharides to be sprayed by, for example, adding water to the solution. It is also necessary to add excipiens, such as dextrin, to the solution, so that much heat is necessitated in drying. The produced powdered saccharides are also not satisfactory in that they are low in purity while being low in sweetness and poor in flavor. For vacuum freeze drying the solution of saccharides of high concentration and high viscosity that can be crystallized difficultly, it becomes necessary to lower the concentration of the solution of saccharides, similarly to the above described spray drying, and to perform the process of freezing and warming, thus leading to economical disadvantages. On the other hand, the vacuum drying method has a drawback that, although it is possible to use a solution containing the saccharides as a starting material in high concentration and in high density, the produced saccharides are low in bulk density. For obviating this drawback, there is proposed a method of granulating the particulate saccharides by dry agglomeration. However, in this dry agglomeration, problems are presented in that the produced saccharides is lowered in solubility. SUMMARY OF THE INVENTION It is a principal object of the present invention to provide a method for preparing particulate saccharides having a high bulk density, excellent solubility and good flavor. It is another object of the present invention to provide an economically effective method for preparing particulate saccharides. It is yet another object of the present invention to provide a method for preparing particluate saccharides for affording certain phisiological effects such as regulating the intestines and for augmenting the sweetness. The above and other objects of the invention will become apparent from the following description. According to the present invention, a method is provided for preparing particulate saccharides comprising drying a solution containing at least two kinds of saccharides followed by melting the at least two kinds of saccharides, and cooling and pulverizing the saccharides to obtain the particulate saccharides. PREFERRED EMBODIMENTS OF THE INVENTION The present invention is directed to a method for efficient and economically advantageous method for preparing particulate saccharides having high bulk density, solubility and flavor from a solution containing two or more kinds of saccharides, above all, a starting solution containing saccharides that can be crystallized difficultly. According to the present invention, the saccharides employed as the starting material are two or more different kinds of saccharides. Above all, two or more different kinds of saccharides of the same or different species selected from the group of monosaccharides, disaccharides and oligosaccharides, namely trisaccharides, tetrasaccharides, pentasaccharides and hexasaccharides, are most preferred. The monosaccharides include glucose, fructose, galactose, pinitol and xylose. The disaccharides include sucrose, maltose, isomaltose and lactose. The oligosaccharides such as trisaccharides to hexasaccharides include for example stachyose, raffinose, maltotriose, maltotetraose, isomaltose, panose, nystose, 1-kestose, galactopinitol and galactocyl-lactose. The two or more different kinds of saccharides employed in accordance with the present invention may be a combination of the same or different species of the above saccharides and thus may consist of the combination of the same species, such as, for example, the combination of monosaccharides-monosaccharides or oligosaccharides-oligosaccharides, or of the combination of the different species, such as, for example, the combination of two or more species selected from the group of mono-, di-and oligosaccharides. In the case of the latter combination consisting of different species of saccharides, two or more saccharides may be selected from the same species of saccharides in combination with at least one selected from the other species. The commercially available mixtures of the above saccharides, isomerized saccharides and natural products, such as honey, may be used directly or as a mixture with mono-, di- or oligosaccharides. The relative contents of the saccharides may be optionally selected according to usages and applications. It is, however, preferred that the minimum and maximum contents in the solution containing the two or more saccharides of each of the two or more saccharides calculated as solids be not less than 4 wt. % and not more than 96 wt. %, respectively. The concentration of the aqueous solution of the above two or more saccharides need only be within the range suited for the subsequent drying process and usually may be within the range preferably from 40 to 85 wt. % and more preferably from 60 to 80 wt. % as total solids. The above solution is then dried or dehydrated and compacted or solidified to produce a solid product. Drying is performed under an atmospheric pressure or in vacuum. The vacuum heating and drying method is preferred. This vacuum heating and drying method may be performed by the usual vacuum drying method, the preferred drying conditions being the vacuum of 1 to 70 Torr and the temperature of 30 to 160°C. The solid product thus produced is then melted by heating it. Since the two or more saccharides are contained in the solid product, melting point depression takes place, i.e. the melting point of the product as a whole is lowered. By the melting point depression, the solid product is melted at a temperature lower than the melting point of each of the saccharides contained in the product. In this manner, it is possible to prevent the deterioration of the produced particulate saccharides due to heating, while an economic advantage is derived in that the heat necessary for melting is reduced as compared with the case of melting each component saccharide. Although there is no limitation to the melting temperature, the temperature of 40 to 170°C is preferred. When the saccharides such as honey or isomerized saccharides are used as the starting material, the aforementioned drying and melting may be performed continuously. The drying and melting may be performed preferably under the vacuum of 3 to 20 Torr and at the temperature of 70 to 130°C. The melted saccharide product obtained by the above process may be solidified by cooling preferably below a melting point of the product. The produced solid product is then crushed by a crusher such as a flash mill and passed through a shifter, etc. to produce the particulate saccharides having the desired particle size. There is no limitation to the particle size of the particulate saccharides which may be optionally adjusted in accordance with the intended usages and application. When easy handling and high solubility are desired, the lesser particle size may be employed. Usually, the particle size of 0.1 to 4.7 mm and preferably not more than 1.7 mm is preferred. The thus produced particulate saccharide product may be handled easily since it has the bulk density as large as, for example, 1.2 to 3 times those of the known saccharide products, high solubility and the water contents of not more than 1 wt. %. According to the present invention, particulate saccharides having high bulk density, solubility and flavor may be produced by drying and solidifying a solution containing two or more saccharides to produce a solid product and further heating and melting the solid product followed by cooling and crushing of the resulting product. The particulate saccharides produced by the method of the present invention may be advantageously employed for affording certain physiological effects such as intestine regulation and augmenting the sweetness. In addition, according to the method of the present invention, melting may be performed at a temperature lower than the melting point of each saccharide contained in the starting solution, so that the melted product may be exempt from thermal deterioration caused by heating and hence the particulate saccharides of excellent quality may be produced. EXAMPLES OF THE INVENTION The present invention will be explained in more detail with reference to Examples and Comparative Examples. It is, however, noted that these Examples are given only for illustration. Example 1 200 g of a solution of soya bean oligosaccharides having a concentration of 76 wt. % and containing solid contents in accordance with the following composition: stachyose 24 wt. % raffinose 7 wt. % sucrose 45 wt. % other saccharides 24 wt. % 100 wt. % (solid contents) The above solution was dried by a vacuum belt drier manufactured by HISAKA WORKS LTD. under the trade name of SWEL-VAQ type at 90°C for 60 minutes under a vacuum of 3 to 5 Torr to produce puff-like dry powders. The produced dry powders were heated further at 116°C, melted, cooled at room temperature, crushed and adjusted to a particle size of 12 to 42 meshes (1.40 to 0.35 mm) to produce 122 g of particulate saccharides having water contents of 0.4 wt. %. Comparative Example 1 200 g of the soya bean oligosaccharide solution having the composition same as that in Example 1 was dried in the same way as in Example 1 to produce puff-like dry powders. These dry powders were crushed and adjusted to the particle size of 12 to 42 meshes to produce 130 g of puff-type particulate saccharides. Comparative Example 2 200 g of the soya bean oligosaccharide solution having the composition same as that in Example 1 was dried in the same way as in Example 1 to produce puff-like dry powders. After applying the pressure of 70 kg/cm² to the produced dry powders, the powders were crushed and adjusted to the particle size of 12 to 42 meshes to produce 93 g of dry agglomerated type granular saccharides. The bulk density and the speed of dissolution of the sacharides produced in the above Example 1 and Comparative Examples 1 and 2 were measured by the undermentioned methods. The results are shown in Tables 1 and 2. Measurement of Bulk Density 100 ml of the saccharides obtained in Example 1 and Comparative Examples 1 and 2 were charged into a beaker. These saccharides were introduced into a 30 ml cylinder via a funnel of a unit for measuring the bulk density (JIS K5101; manufactured by KURAMOCHI KAGAKUKIKAI LTD.). The saccharides other than those introduced into the cylinder were discarded and the weight was then measured to find the bulk density. The measurement operations were repeated five times to find the mean value. Comp. Ex. 1 Comp. Ex. 2 Ex. 1 Ref. Ex. No.1 6.5g 19.3 g 22.2g 22.6g No.2 6.0 19.3 22.0 22.6 No.3 6.2 19.2 22.1 22.4 No.4 6.2 19.2 21.8 22.6 No.5 6.2 19.3 22.1 22.4 Mean Value 622g 19.26g 22.04g 22.52g Bulk Density 0.207 0.624 0.735 0.751 (note: In Reference Example, fine granulated sugar adjusted to the particle size of 12 to 42 meshes was employed) The product of Comparative Example 1 was puff-like and had a bulk density lower than that of the other Examples. The product of Example 1 had a bulk density higher than that of the Comparative Example 2 and equivalent to that of the fine granulated sugar. Measurement of the Dissolution Speed 100 ml of water at 50°C was taken into a beaker fitted with a stirrer bar which was driven into rotation by a magnetic stirrer at about 150 rpm. 6 g each of the produced saccharides was introduced into the beaker and the time measurement operation was started simultaneously. The time elapsed until the sample was dissolved completely was measured. The measurement operation was repeated three times to find the mean value. Comp. Ex. 2 Ex. 1 Ref. Ex. No.1 1 min. 18 sec. 1 43 sec. 5 47 sec. 9 No.2 1 min. 10 sec. 2 48 sec. 6 52 sec. 3 No.3 1 min. 8 sec. 3 49 sec. 8 55 sec. 7 Mean Value 1 min. 12 sec. 2 47 sec. 3 52 sec. 0 Example 2 200 g of a 75 wt. % solution containing a mixture of fructoligosaccharides in accordance with the following composition: fructoligosaccharides 57 wt. % sucrose 12 wt. % glucose 31 wt. % 100 wt. % (solid contents) (note: The fructoligosaccharides described in "THE STANDARDS OF HEALTH FOODS" page 49, issued by Japan Health Foods Association on September 1, 1987 were employed) The above solution was dried using the same method and the same vacuum belt drying tester as in Example 1 to produce puff-like dry powders. These powders were further heated and melted at 95.4°C, cooled at room temperature, crushed and adjusted to the particle size of 12 to 42 meshes to produce 114 g of particulate saccharides having water contents of 0.9 wt. %. Comparative Example 3 200 g of the fructoligosaccharide solution having the composition same as that in Example 2 was dried in the same way as in Example 2 to produce puff-like dry powders. After applying the pressure of 70 kg/cm² to the produced dry powders, the powders were crushed and adjusted to the particle size of 12 to 42 meshes to produce 90 g of dry agglomerated type granular saccharides. The dissolution speeds of the saccharides produced in Example 2 and Comparative Example 3 were measured in the same way as in Example 1. The results are shown in the following Table 3. It is noted that the bulk density of the particulate saccharides of Example 2 was measured and found to be about equal to that of Example 1. Comp. Ex. 3 Ex. 2 No.1 7 min. 8 sec. 52 sec. 7 No.2 8 min. 11 sec. 51 sec. 7 No.3 7 min. 46 sec. 52 sec. 5 Mean Value 7 min. 42 sec. 52 sec. 3 Example 3 200 g of a 75 wt. % solution containing a mixture of isomaltoligosaccharides having the following composition: isomaltoligosaccharides 52 wt. % maltose 6.5 wt. % maltotriose 0.5 wt. % fructose 1.0 wt. % glucose 40 wt. % 100 wt. % (solid basis) (note: The isomaltoligosaccharides described in "THE STANDARDS OF HEALTH FOODS" page 53, issued by Japan Health Foods Association on September 1, 1987 were employed) The above solution was dried using the same method and the same vacuum belt drying tester as in Example 1 to produce puff-like dry powders. These powders were further heated and melted at 100°C, cooled at room temperature, crushed and adjusted to the particle size of 12 to 42 meshes to produce 117 g of particulate saccharides having water contents of 0.8 wt. %. Comparative Example 4 200 g of the isomaltoligosaccharide solution having the composition same as that in Example 3 was dried in the same way as in Example 3 to produce puff-like dry powders. After applying the pressure of 70 kg/cm² to the produced dry powders, the powders were crushed and adjusted to the particle size of 12 to 42 meshes to produce 92 g of dry agglomerated type granular saccharides. The dissolution speeds of the saccharides produced in Example 3 and Comparative Example 4 were measured in the same way as in Example 1. The results are shown in the following Table 4. It is noted that the bulk density of the particulate saccharides of Example 3 was measured and found to be about equal to that of Example 1. Comp. Ex. 4 Ex. 3 No.1 1 min. 34 sec. 55 sec. 8 No.2 1 min. 21 sec. 51 sec. 9 No.3 1 min. 41 sec. 55 sec. 6 Mean Value 1 min. 32 sec. 52 sec. 4 Example 4 200 g of a commercially available honey with the solid contents of 78 wt. % were dried and melted by heating at 120°C for 20 minutes under the vacuum of 3 to 5 Torr, using the vacuum belt drying tester similar to that in Example 1. The melted product was cooled at room temperature, crushed and adjusted to the particle size of 12 to 42 meshes (1.40 to 0.35 mm) to produce 125 g of the particulate honey having water contents of 0.5 wt. %. As compared with the commercially available particulate honey, the produced particulate honey had high flavor because of its high purity. Example 5 200 g of commercially available high fructose corn syrup having the solid contents of 75 wt. % were dried and melted by heating in the same way as in Example 4. The melted product was cooled at room temperature, crushed and adjusted to the particle size of 12 to 42 meshes to produce 119 g of the particulate saccharides. While the marketed high fructose corn syrup are in the form of solution, the method of the present invention makes it possible to render the high fructose corn syrup in the form of particles or powders and to produce the product of high purity and flavor.

Claims: A method for preparing particulate saccharides comprising drying a solution containing at least two kinds of saccharides followed by melting said at least two kinds of saccharides, and cooling and pulverizing the saccharides to obtain said particulate saccharides. The method according to claim 1 wherein said at least two kinds of saccharides are selected from the group consisting of monosaccharides, disaccharides, oligosaccharides from trisaccharides to hexasaccharides, natural ssccharides, isomerized saccharides and mixtures thereof. The method according to claim 2 wherein said monosaccharides are selected from the group consisting of glucose, fructose, galactose, pinitol, xylose and mixtures thereof. The method according to claim 2 wherein said disaccharides are selected from the group consisting of sucrose, maltose, isomaltose, lactose and mixtures thereof. The method according to claim 2 wherein said oligosaccharides from trisaccharides to hexasaccharides are selected from the group consisting of stachyose, raffinose, maltotriose, maltotetraose, isomaltose, panose, nystose, 1-kestose, galactopinitol, galactocyl-lactose and mixtures thereof. The method according to claim 2 wherein said natural saccharides are honey. The method according to claim 1 wherein minimum and maximum contents calculated as solid contents of each of said at least two kinds of saccharides in the solution containing said at least two kinds of saccharides are not less than 4 wt. % and not more than 96 wt. %, respectively. The method according to claim 1 wherein concentration of total solids in the solution containing said at least two kinds of saccharides is 40 to 85 wt. %. The method according to claim 1 wherein the drying is performed by a vacuum heating and drying method. The method according to claim 9 wherein said vacuum heating and drying method is performed at a vacuum of 1 to 70 Torr and at a temperature of 30 to 160°C. The method according to claim 1 wherein said melting is performed at a temperature lower than the melting point of each of the saccharides contained in the solution of said saccharides. The method according to claim 11 wherein said melting is performed at a temperature of 40 to 170°C. The method according to claim 1 wherein said drying and said melting are performed continuously. The method according to claim 13 wherein said drying and said melting are performed at a vacuum of 3 to 20 Torr and at a temperature of 70 to 130°C. The method according to claim 1 wherein said cooling is performed below a melting point of the saccharides. The method according to claim 1 wherein a particle size of said particulate saccharides is in the range from 0.1 to 4.7 mm. The method according to claim 1 wherein water contents of the particulate saccharides are not more than 1 wt. %.

Inventors: MASAI TERUHISA C O THE CALPIS, SHIBUTA TAKANOBU C O THE CALPI, MASAI, TERUHISA C/O THE CALPIS FOOD INDUSTRY CO., SHIBUTA, TAKANOBU C/O THE CALPIS FOOD IND.CO. LTD
Applicants: CALPIS FOOD IND CO LTD, THE CALPIS FOOD INDUSTRY CO., LTD.
Application year: 1989
Main classification: C13F5
IPC codes: C13F5, C13F3, C13K11