Trehalose → Trehalose, dihydrate

Temperature

118 °C

Soybeans were washed with water and soaked in 4-time volumes of water for six hours, and then boiled and placed on a sieve to obtain boiled beans. The beans were soaked in a 60% aqueous trehalose solution containing 0.1% magnesium chloride at 70° C. for three hours, and taken out of the solution. Five parts by weight of the resulting beans were soaked in a solution, which had been prepared by dissolving in 35 parts by weight of water about 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 115° C. under normal atmospheric pressure, and continued boiling for about 10 min to dehydrate and concentrate the soybeans until the solution was heated to about 118° C. Thereafter, the fried beans were placed on a plain sieve, sprayed with a small amount of a high-purity trehalose hydrate, and ventilated for five hours with air heated to 35° C. to obtain a non-fried fresh tea leaf coated with crystalline trehalose dihydrate by crystallizing the saccharide thereon.

1. washSoybeans were washed with water
2. customto obtain
3. customhad been prepared
4. waitcontinued boiling for about 10 min
5. concentrationconcentrate the soybeans until the solution
6. waitventilated for five hours with air
7. temperatureheated to 35° C.

ORD record

ord-7776a422853646679ef31d1498c4d055

Source dataset

uspto-grants-2001_07

DOI

10.6084/m9.figshare.5104873.v1

Patent number

US06254912B1