Agency of Industrial Science and Technology

Ministry of International Trade & Industry

Hokkaido Sugar Co., Ltd.

Atsushi Mori

Masaru Yamada

Hideo Suzuki

Yoshimasa Takahara

Yoshiyuki Takasaki

Chikashi Izumi

Akira Kamibayashi

Masahiko Nishiguchi

Kenichi Terayama

Munetaka Sato

Yoshiyasu Sato

Makoto Endo

Shogo Miyatani

Yoshiko Ozawa

Harumi Yoshida

A liquid starch solution suitable for saccharification into a maltose-containing product is obtained by suspending starch in water, adding to the starch suspension a heat resistant .alpha.-amylase and a carbonate, adjusting the resultant mixture to a pH value in the range of from 7.5 to 8.0, and thermally treating the resultant starch milk while repressing possible hydrolysis of starch molecules.

Process for liquefaction of starch

From a maltose solution of a purity of 75 to 90%, a high-purity maltose solution having a maltose purity of more than 98.5% is obtained in a high yield by preparatorily treating activated carbon with the aqueous solution of an organic solvent, adding the same organic solvent to the maltose solution under treatment until the concentration of the organic solvent equals that in the aqueous solution used for the treatment of the activated carbon, and subsequently bringing the resultant solution into contact with the activated carbon for thereby allowing the activated carbon to adsorb selectively out of the solution only the saccharides such as maltotriose and maltotetraose which are composed of three or more glucoses.

Process for purifying maltose solution

In a method for producing sucrose from beets or beet molasses by the deionization process using ion-exchange resins or the saccharate process or in a method for producing sucrose from beets without resorting to either of the two processes mentioned above, .alpha.-galactosidase is allowed to act upon the sugar solution, while in process, so as to hydrolyze the raffinose contained therein into sucrose and galactose. The raffinose-hydrolyzed sugar solution is returned to the process following the stage at which the sugar solution is withdrawn. Thereafter, the sugar solution is treated in the fixed sequence to effect the recovery of sucrose contained in the sugar solution.

Method for increasing yield of sucrose

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Kitami, Japan

Atsushi Mori