Color intensity and chemical compositions such as reducing sugar, free amino acid, titratable acidity, and 3-deoxyglucosone (3DG) were determined in Wasanbon-to produced in model systems by mixing with centrifuging granulated cane sugar and Wasanbon-to molasses. The data obtained were analyzed statistically by the three way classification method for the purpose of finding whether the changes in the qualities of Wasanbon-to were significantly affected by such factors as centrifugation time (A), moisture of Shiroshita-to (Pre-refined sugar) (B), and number of centrifugal rotations (C). The effect of moisture of Shiroshita-to (B) showed significantly different at 1% level on all the chemical compositions examined in this report. There were no significant differences among color intensities of Wasanbon-to after processed by different refining processes.

和三盆糖を遠心分蜜精製法で調整後, 色度, 一般成分一還元糖, 遊離アミノ酸, 酸度と3-デオキシグルコソンを定量した. 得られたデーターを遠心分離時間(A), 白下糖水分含量(B)と回転数(C)などの因子の影響を見るために, 3元配置法で分散分析した. 白下糖の水分では, この報告のすべての一般成分で1%水準で有意差を示した. 和三盆糖の色度は有意差がなかった.