公开(公告)号：US3708396A

公开(公告)日：1973-01-02

申请号：US3708396D

申请日：1969-01-08

Applicant: HAYASHIBARA CO

Inventor： SUGIMOTO K ,  MITSUHASHI M ,  HIRAO M

IPC: A23L27/30 ,  C07H15/04 ,  C07H15/08 ,  C12P19/22 ,  C13D1/00

CPC classification number: C07H15/04 ,  A23L27/34 ,  C07H15/08 ,  C12P19/22

Abstract: A process for producing maltitol from a starch slurry which comprises hydrolyzing the starch slurry with beta-amylase and alpha-1,6-glucosidase to produce a high maltose containing product and catalytically hydrogenating the maltose with Raney nickel after adjusting the pH of the maltose product with calcium carbonate.

Abstract translation: 一种从淀粉浆中制备麦芽糖醇的方法，包括用β-淀粉酶和α-1,6-糖苷酶水解淀粉浆料以产生高麦芽糖产物，并在调节麦芽糖产品的pH后用阮内镍催化氢化麦芽糖 与碳酸钙。

公开(公告)号：US3801462A

公开(公告)日：1974-04-02

申请号：US3801462D

申请日：1971-04-23

Applicant: HAYASHIBARA CO

Inventor： MITSUHASHI M ,  HIRAO M

IPC: C12N9/26 ,  C07G7/02

CPC classification number: C12N9/2425 ,  Y10S435/816

Abstract: Beta-amylase is produced from the waste liquor obtained during the production of batata starch by adjusting the pH of the waste liquor to less than 4.5 to form a precipitate and recovering beta-amylase from the precipitate.

公开(公告)号：US3728132A

公开(公告)日：1973-04-17

申请号：US3728132D

申请日：1970-11-17

Applicant: HAYASHIBARA CO

Inventor： TSUYAMA N ,  HIRAO M ,  KURIMOTO M ,  SUGIMOTO K ,  MITSUHASHI M

IPC: A23C9/156 ,  A23L27/30 ,  C12P19/14 ,  A23L1/26

CPC classification number: C12P19/14 ,  A23C9/156 ,  A23L27/33

Abstract: THE PRESENT INVENTION RELATES TO A PROCESS FOR THE PRODUCTION OF VARIOUS FOODS AND DRINKS UTILIZING PREVIOUSLY UNKNOWN SWEETENERS, COMPRISING THE ADDITION OF SUCROSE OR SUGARS CONTAINING FRUCTOSE TO STARCH HYDROLYZATE, SUBJECTING THE MIXTURE TO ACTIONS OF BACILLUS MACERANS AMYLADE, BACTERIAL SACCHALOGENIC -A-AMYLASE (B.S.A), FUNGAL A - AMYLASES, OR PANCREAS AMYLASE, PRODUCING OLIGOSACCHARIDE SYRUPS CONTAINING TRANSFERRED FRACTOSE AND THEN UTILIZING THE SYRUPS AS A MATERIAL FOR THE PRODUCTION OF THE SAID FOODS AND DRINKS.

公开(公告)号：US3795584A

公开(公告)日：1974-03-05

申请号：US3795584D

申请日：1971-09-03

Applicant: HAYASHIBARA CO

Inventor： MITSUHASHI M ,  HIRAO M ,  SUGIMOTO K ,  MASUDA K ,  SHIOSAKA M ,  YOSHIDA M ,  YOKOBAYASHI Y ,  YUEN S

IPC: C12P19/22 ,  C13K7/00 ,  C12D13/02

CPC classification number: C12P19/22 ,  C13K7/00 ,  Y10S435/874

Abstract: ACCORDING TO THE PRESENT INVENTION, STARCH IS FIRST LIQUIFIED WITH ACID OR ENZYME, THE PH OF THE RESULTING LIQUIFIED STARCH IS ADJUSTED TO ABOUT 6, THE LIQUIFIED STARCH IS SACCHARIFIED BY THE USE OF BETA-AMYLASE AND ALPHA-1, 6GLUCO-SIDASE OR IN ADDITION ALPHA-AMYLASE DURING THE SACCHARIFYING STEP TO PRODUCE A MALTOSE WITH PURITY OF ABOUT 99%.

公开(公告)号：US3741776A

公开(公告)日：1973-06-26

申请号：US78993569

申请日：1969-01-08

Applicant: HAYASHIBARA CO

Inventor： SUGIMOTO K ,  MITSUHASHI M ,  HIRAO M

IPC: A23L27/30 ,  A23L1/26

CPC classification number: A23L27/34 ,  Y10S426/804

Abstract: MALTITOL IS USED AS THE MAJOR OR SOLE SWEETNER OF LOW OR NON-CALORIE FOODS. IT SERVES THE FUNCTIONS OF PROVIDING SOLIDS VOLUME, INCREASED VISCOSITY, BODY, LUSTER, MOISTURE RETENTION AND STABILITY TO THE FOOD WITHOUT THE NECESSITY OF SUGARY OR STARCHY FILLERS.