DRYING AGENT, ITS PRODUCTION AND UTILIZATION METHOD

• Main Authors: KAJIHATA YOSHITAKA, HIDAKA HIDEMASA, HAYASHIDANI MASAO, KAJIWARA JUNKO, TOKUNAGA TAKAHISA, HIRAYAMA MASAO, IMURA TATSUYA, ITO HAYAMIZU
• Format: Patent
• Language: English
• Published: 08.02.1994
• Edition: 5
• Subjects: CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; ICE-CREAM; PERFORMING OPERATIONS; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; TECHNICAL SUBJECTS COVERED BY FORMER USPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ARTCOLLECTIONS [XRACs] AND DIGESTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR RELEVANT APPARATUS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

PURPOSE:To obtain a drying agent capable of keeping the water activity of foods or the like extremely low without using a method such as drying by heat drying or silica gel by making a crystalline nistose hydrate anhydrous under reduced pressure. CONSTITUTION:The crystalline nistose hydrate is made anhydrous under reduced pressure or in the presence of the dehydrating agent. The obtained drying agent has the composition of >=70% nistose content and <=2% water content and a crystalline powder. The drying agent is directly brought into contact with or mixed with foods. Thus, without using the drying method or the like by heat drying, silica gel or the like, the water activity of foods or the like is kept extremely low. Then, foods are stably prevented from adverse change and are kept in quality at a low cost.