反応 #1470443

ord-af266b172b4a47ef96341d1516783de0

反応方程式

OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
TREHAOSE
OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
trehalose
→
O.O.OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
trehalose dihydrate

反応物

—
trehalose hydrate
OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
TREHAOSE
OC[C@H]1O[C@H](O[C@H]2O[C@H](CO)[C@@H](O)[C@H](O)[C@H]2O)[C@H](O)[C@@H](O)[C@@H]1O
trehalose

試薬

なし

溶媒

O=C(O)CC(O)(CC(=O)O)C(=O)O
citric acid
O
water
O=C(O)CC(O)(CC(=O)O)C(=O)O
citric acid

反応条件

温度
112°CELSIUS
詳細条件
See reaction.notes.procedure_details.

後処理

  1. 1
    その他had been prepared
  2. 2
    濃縮concentrate the Japanese chestnuts until the solution
  3. 3
    温度heated to 35° C. overnight
  4. 4
    その他for drying

実験手順

Japanese chestnuts, which had been pealed their astringent skins, were soaked in a 50% aqueous trehalose solution containing 0.1% citric acid at 60° C. overnight, and then taken out of the solution, soaked in a solution, which had been prepared by dissolving in 25 parts by weight of water 0.08 part by weight of citric acid, 80 parts by weight of “TREHAOSE®”, a high-purity crystalline trehalose hydrate commercialized by Hayashibara Shoji, Inc., Okayama, Japan, and had been boiling at about 106° C. under normal atmospheric pressure, and continued boiling for about 20 min to dehydrate and concentrate the Japanese chestnuts until the solution was heated to about 112° C. Thereafter, the fried Japanese chestnuts were placed on a plain sieve and ventilated with air heated to 35° C. overnight for drying to obtain a non-fried fresh Japanese chestnut coated with crystalline trehalose dihydrate by crystallizing the saccharide thereon.

出典

DOI: 10.6084/m9.figshare.5104873.v1特許: US06254912B1uspto-grants-2001_07