US 2006O172059A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2006/0172059 A1 Takeuchi et al. (43) Pub. Date: Aug. 3, 2006 (54) METHOD OF INHIBITING WATER Jun. 9, 2003 (JP)...................................... 2003-163732 CONTENT VARATION OF COMPOSITION Aug. 10, 2003 (JP)...................................... 2003-349976 AND USE THEREOF Publication Classification (76) Inventors: Kanou Takeuchi, Okayama (JP); Michio Kubota, Okayama (JP); Toshio (51) Int. Cl. Miyake, Okayama (JP) A23G 3/00 (2006.01) AOIN 63/00 (2006.01) Correspondence Address: (52) U.S. Cl. ............................................ 426/660: 504/117 BROWDY AND NEIMARK, P.L.L.C. SUTE624 NINTH 3OO STREET, NW (57) ABSTRACT WASHINGTON, DC 20001-5303 (US) The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a compo (21) Appl. No.: 10/539,138 sition E. moisture variation is E. and an SNR, 1-1. inhibiting the moisture variation in compositions. The (22) PCT Filed: Dec. 15, 2003 objects are solved by providing a method for inhibiting the (86). PCT No.: PCT/UP03/16047 moisture variation in compositions comprising incorporat ing into a composition a saccharide-derivative(s) of C.C.- (30) Foreign Application Priority Data trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccha Dec. 19, 2002 (JP)...................................... 2002-368153 ride-derivative(s), a moisture variation inhibiting agent con Mar. 7, 2003 (JP)......................................... 2003-62117 taining the saccharide-derivative(s) as an effective ingredi Mar. 26, 2003 (JP)......................................... 2003-86567 ent, and uses thereof. US 2006/0172059 A1 Aug. 3, 2006 METHOD OF INHIBITING WATER CONTENT cream dough for butter cream and custard cream, and VARATION OF COMPOSITION AND USE proceed fruit products such as puree and jam may release THEREOF water, i.e., syneresis, as the lapse of time; affect the appear ance; and deteriorate or tend to deteriorate the taste, flavor, TECHNICAL FIELD color, and mouth feel (texture), and to induce bacterial 0001. The present invention relates to a method for contamination, even if there appears no particular change in inhibiting the moisture variation in compositions and uses of circumstantial conditions. the same, more particularly, a method for inhibiting the moisture variation in compositions by incorporating a sac 0005 The moisture content of compositions changes charide-derivative of C.C.-trehalose into the compositions, a depending on their existing circumstances and it is predomi moisture variation inhibiting agent (simply abbreviated as nantly controlled by atmospheric relative humidity of cir “MVIA, hereinafter) for compositions, which comprises a cumstances (simply designated as "moisture', hereinafter), saccharide-derivative of C.C.-trehalose as an effective ingre where the compositions release to or absorb moisture from dient, and uses thereof. the outer atmosphere to show an equilibrium moisture content under a constant temperature condition. It has been BACKGROUND ART known that the moisture variation in compositions may 0002. In general, compositions such as food products, induce changes in physical and physicochemical properties, cosmetics, pharmaceuticals, etc., have complicated compo deteriorate proteins as constituents of the compositions, nents, as well as their inherent qualities, features, and induce retrogradation of gelatinized Starch, and proceed the functions such as characteristic physiological properties, oxidation and decomposition of lipids, followed by proceed tastes, flavors, color tints, and mouth feel and tastes. ing Solidification, shrink, cracking, browning, dissolution, Depending on the ingredient compositions, texture struc deliquescence, crystallization, and precipitation to deterio tures, and environmental conditions, the above qualities, rate the texture, shape, taste, flavor, color, and mouth feel of features, and functions of Such compositions have been the compositions; inactivate the effective ingredients of the recognized to be gradually deteriorated just after their pro compositions; diminish the nutritional ingredients of the cessings through circulation and storage until delivered to compositions; and to deteriorate the compositions due to users. As such environmental conditions, oxygen, light, bacterial contamination. Thus, the inhibition of moisture moisture, and temperature, as well as shock, vibration, variation in compositions is a quite important aspect in compression, microorganisms, and other living bodies have retaining their quality. been known as factors for deteriorating the compositions. In case that these physical, chemical or biological environmen 0006 The quality deterioration of compositions accom tal conditions are not adequate for the compositions, any one panied by the moisture variation would be a problem induc of the occurrences thereof may subsequently induce other ible in a wide variety of fields of food products, cosmetics, changes or various changes in parallel to proceed unfavor medicated cosmetics, pharmaceuticals, daily goods, grocer able phenomena of quality deterioration, and therefore the ies, and chemical industries. Therefore, the inhibition of control of the above conditions has been recognized as a moisture variation in compositions must be a quite important quite important thing for the person skilled in the art (cf. aspect in retaining their quality and functions, without “Yogashi-Seizo-no-Kiso-to-Jissai' (The Basis and practice restricting to a specific field. in processing Western confectionery, pp. 303-372, 1991, 0007 As a means for solving the above object, there has published by KORIN Publishing Co., Ltd., Tokyo, Japan). been employed a method to keep the equilibrium moisture 0003. The most influential things of physicochemical contents of compositions to a constant level by minimizing factors for deteriorating compositions are temperature the influence of outer phase on the compositions as low as change, dryness, and moisture absorption. Moisture imparts possible by using packages with a lesser moisture perme characteristic features to the shape, texture, flavor and taste ability, incorporation of desiccants, sealed containers, humi of compositions; solves water-soluble material ingredients distats, desiccators, etc., (cf. 'Yogashi-Seizo-no-Kiso-to-Jis Such as Saccharides, acids, alkalis, and salts; forms a gel sai” (The Basis and practice in processing Western when it is absorbed in hydrophilic colloidal substances such confectionery, pp. 303-372, 1991, published by KORIN as starches and proteins while effectively forming the Publishing Co., Ltd., Tokyo, Japan). These methods, how desired texture and stabilizing these ingredients; and exists ever, have the demerits of being costly, and the moisture in a variety of forms such as a suspension form after formed variation of compositions, which have been treated with the with lipid into an emulsion. The water in compositions exists methods, will be promptly initiated just after they are placed both in a state of free water which retains the features in an open system. inherent to water in a normal aqueous solution; and in a state 0008 Based on the fact that most of the moisture varia of bound water which, unlike water in a general liquid water, tion in compositions occurs depending on free water, there is hardly evaporated, incapable of dissolving Substances, and has been employed a method for inhibiting the moisture free from being utilized by microorganisms; where the free content of the impositions by adding thereunto water-soluble water and the bound water in the compositions are present high molecules Such as gelatin and agar, or saccharides Such in a constant ratio depending on the types of the composi as Sucrose, Sorbitol, O.C.-trehalose, and maltitol; which all tions and their Surrounding circumstances. Also, it is known have a relatively high affinity to water (cf. “Yogashi-Seizo that a mere change in the moisture content of compositions no-Kiso-to-Jissai (The Basis and practice in processing may deteriorate their inherent properties, induce bacterial Western confectionery, pp. 303-372, 1991, published by contamination, and affect their storage properties. KORIN Publishing Co., Ltd., Tokyo, Japan); Japanese 0004 For example, high moisture content hydrophilic gel Patent Kokai No. 56,342/97; and International Patent Kokai materials such as a Solidifying dough for jelly and bavaroise, No. WO 02/088246). However, to meet the recent diversi US 2006/0172059 A1 Aug. 3, 2006 fied life style of eating, it has been desired to explore an teas, fruits, and petals; and a part of plant bodies such as cut improved food material which has a safeness and an advan flowers, tea leaves, roots and stems, and root vegetables. tageous moisture variation inhibiting ability without dete 0013 The term “the moisture variation in compositions' riorating food taste, flavor, color, mouth feel (texture), etc. as referred to as in the present invention means a phenom enon where the moisture, i.e., mainly free water, in compo DISCLOSURE OF INVENTION sitions moves within or out of the compositions, or the 0009. The first object of the present invention is to external moisture moves into the compositions. The mois provide a method for inhibiting the moisture variation in ture variation in compositions includes all phenomena Such compositions to prevent the following; the moisture