JP2005272747A - Carbohydrate and sugar composition, and foodstuff composed of these - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a carbohydrate and a foodstuff combined with the same by clarifying a carbohydrate having a special structure that can surely improve property of a foodstuff. <P>SOLUTION: The carbohydrate for improving property of a foodstuff contains a carbohydrate, whose glucose-polymerization degree is at least 600, in a proportion of not more than 30% to the total carbohydrate and contains also a carbohydrate, whose glucose-polymerization degree is 200-600, in a proportion of 10% to 100% to the total carbohydrate, and a relative ratio of a part of a straight-chain sugar of at least 40-sugar against the total straight-chain sugar comprised of both main-chain and branched-chain in the carbohydrate other than a carbohydrate whose glucose-polymerization degree is less than 40 is 0.1-1.0%. A foodstuff containing the same, a sugar composition containing the carbohydrate and a natural starch, and a foodstuff containing the sugar composition are provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a technique related to a saccharide and a saccharide composition. More specifically, the present invention relates to a saccharide that exhibits an excellent effect in improving specific physical properties of food, a saccharide composition containing at least the saccharide and natural starch, and a food containing the saccharide or the saccharide composition.

  Sugars useful for improving the physical properties of foods are known. In general, dextrin obtained by reducing the molecular weight of starch by a chemical or enzymatic method is used for viscosity adjustment, taste adjustment, powdered substrate, and the like.

  For example, in Patent Document 1, α-amylase is allowed to act on starch to produce a saccharified solution mainly composed of a branched dextrin and a linear oligosaccharide, and this saccharified solution is separated into a branched dextrin and a linear oligosaccharide, Furthermore, a production method is disclosed in which the starch decomposition rate (dextrose equivalent, hereinafter referred to as DE) is in the range of 10 to 35. Examples of the separation method include contact with a gel-type filtering agent.

  “DE” is an index of the degree of hydrolysis of starch, and is a value obtained by multiplying the value obtained by dividing the amount of direct reducing sugar (calculated as glucose) by the total solid content of the starch degradation product by 100. . Many properties of starch sugar correlate with this DE value. For example, when the DE value is large, sweetness and hygroscopicity are large, and when the DE value is small, the viscosity is large.

  Patent Document 2 discloses a production method in which a liquid product obtained by allowing a branching enzyme to act on a starch liquefaction liquid is fractionated by chromatography to obtain a liquid product of branched dextrin. The invention is based on the idea that dextrins with a higher degree of branching are useful for preventing cloudiness and aging.

  Low DE starch hydrolysates and starch conversion products are known, and are generally obtained by hydrolyzing starch with an acid or an enzyme (such as α-amylase). In the food field, they are used as fillers, carriers, thickeners, film-forming agents, encapsulating agents and the like. For example, Patent Document 3 discloses a method for producing a high molecular weight maltodextrin smaller than DE8. The product obtained by this production method is characterized by a non-irritating taste and low sweetness, has stability, light color, high transparency, and minimal influence on the flavor when used in food. The effect is described.

  In addition, many processed foods, mainly starchy substances, cause starch aging over time, especially when refrigerated or frozen for storage, the aging of starch proceeds, and the texture and flavor It is known to cause a decrease in quality. As a technique for preventing the aging of the starch, a method using a processed starch typified by hydroxypropylated starch (see Patent Document 4), a method using various emulsifiers typified by glycerin fatty acid ester, etc. are known. Yes.

  And about the technique regarding the crispy feeling improvement of the foodstuff using dextrin, the invention using the starch hydrolyzate which has high molecular dextrin as a main component is disclosed by patent document 5, A technique using a reduced starch saccharified product having a DE of 20 or less is disclosed.

  As for the technology related to glossing, Patent Literature 7 discloses an invention for coating and polishing food using a starch hydrolyzate mainly composed of polymer dextrin. A glossy composition for bread and confectionery containing a predetermined amount of egg or egg yolk and a starch degradation product of DE1-8 is disclosed.

  Regarding the technology relating to flavor enhancement, for example, Patent Literature 9 discloses a technology using a combination of a sugar composition, gelatin, and phosphate.

As for the technology relating to the improvement of the powder quality, an invention using a starch hydrolyzate containing a predetermined amount of oligosaccharide having a glucose polymerization degree of 5 or 3 or less is disclosed in Patent Document 10, and Patent Document 11 An invention has been disclosed in which a highly branched cyclic dextrin prevents quality deterioration due to moisture absorption and consolidation of a powder seasoning.
Japanese Patent Application Laid-Open No. 61-205494 (see claim 1). JP 2003-144187 A (refer to claim 1, paragraph 0011, etc.). JP-A-6-209784 (see claim 1, paragraph 0018, etc.). JP-A-6-62813. JP-A-57-170159. JP 2001-128635 A. JP-A-57-144948. JP-A-4-108332. JP-A-1-273556. Japanese Patent Laid-Open No. 58-111678. JP2003-47430A.

  Many of the additives for improving the physical properties of foods have a predetermined physical property improving effect, but add an off-flavor to the flavor unique to the food to be added, or the fragrance that constitutes the flavor. Have problems such as damage. In recent years, natural materials are also required to be used for additives for improving physical properties against the background of increasing natural orientation.

  Therefore, the present invention reveals a carbohydrate having a specific structure that can reliably achieve the desired physical property improvement without impairing the flavor and quality of food, and a sugar composition comprising the carbohydrate, the carbohydrate and natural starch, In addition, the main purpose is to provide foods containing these.

  The inventors of the present application paid attention to the fact that dextrin has a physical property improving function, but it has been found that dextrin itself has the disadvantage that quality deterioration such as aging and generation of turbidity in an aqueous solution occurs. Recognized that the goal could not be fully achieved. The inventors of the present invention have made a hypothesis that the quality deterioration is related to the polymer content, the degree of glucose polymerization, and the linear content in the polymer, and as a result of many years of intensive research, The percentage of saccharides belonging to a glucose polymerization degree of 600 or more is 30% or less, and the percentage of saccharides belonging to a glucose polymerization degree of 200 to 600 in all sugars is 10% to 100%, and the glucose polymerization degree is less than 40 That a carbohydrate having a ratio of the main saccharide in the saccharide excluding the saccharide and the straight-chain saccharide portion of 40 or more sugars in the branched chain is 0.1 to 1.0% has a remarkable food property improving effect. I found it. The saccharide according to the present invention has a structure that suppresses quality deterioration of dextrin itself. If any one of the polymer content, the glucose polymerization degree, and the linear content in the polymer does not satisfy the above conditions, the dextrin itself deteriorates and the object of the present invention cannot be achieved.

  Specifically, in a food to which a saccharide containing a glucose polymerization degree of 600 or more in the saccharide is added more than 30%, for example, the texture becomes hard and the aroma is weak. In a food to which a sugar having a sugar polymerization rate of 200 to 600 in the total sugar in which the sugar content is less than 10% is added, for example, the processing workability is inferior and the food is sticky. The fragrance and flavor of the food become weaker. In addition, in a food to which a carbohydrate in which the ratio of a linear sugar moiety of 40 sugars or more in a main chain and a branched chain excluding a sugar having a glucose polymerization degree of less than 40 is less than 0.1% is added, The food becomes soft and the processing is inferior, the fragrance and flavor contained in the food become weak, and the food with the same ratio exceeding 1.0% becomes harder during storage, The aroma and flavor are also weakened.

  Conventionally, it has been known that a dextrin composition which is a saccharide has an effect on food physical properties. Furthermore, this dextrin composition has a degree of influence on food physical properties depending on the degree of branching and the DE value. It was also known that it was different.

  However, as described above, the carbohydrate specified by both the ratio of linear sugars of 40 or more sugars in the main chain and the branched chain in the sugar and the ratio of the degree of glucose polymerization impairs the flavor and quality of the food. The fact that it exhibits a remarkable effect on improving the physical properties of foods, specifically, a physical property comprising any of softness retention, enhancement or retention of aroma or flavor, imparting or enhancement of crispy feeling, glossiness, or a combination thereof The fact that the improvement effect is exhibited was found completely as a result of technical research. The sugar composition containing at least the sugar and the natural starch is useful as a substitute for processed starch, and the food added with the sugar or the sugar composition is excellent in flavor, aroma, gloss, texture, etc. Etc. These are all new and are the creation of new technical ideas that cannot be predicted by those skilled in the art.

  In the present invention, “sugar” means a modified sugar obtained by a method of subjecting a starch raw material to treatment such as liquefaction, saccharification, and purification. That is, it is a dextrin composition having a specific structure intentionally adjusted so that a specific food property improving effect is remarkably exhibited.

  “Linear sugar” means a sugar chain having a structure comprising α-1,4 glucoside bonds, and “linear sugar having 40 or more sugars” means the sugar chain having a glucose polymerization degree of 40 or more. For example, the sum of the output values of the pulse current detector from the elution start time to the elution end time of the degree of polymerization 40 in the high performance anion exchange chromatography of the saccharide isoamylase degradation product is eluted from the elution start time of the degree of polymerization 2 or more. By dividing by the sum of the detector output values up to the end time, the relative proportion of linear sugars of 40 sugars or more can be obtained. Pulse current detection is based on the principle of electrically detecting a reaction that occurs when a hydroxyl group in a sugar molecule is oxidized on a gold electrode in a strong alkaline solution.

  The “degree of glucose polymerization” means the number of glucose molecules that are polymerized and can be measured, for example, by gel filtration high performance liquid chromatography.

  “Natural starch” means starch derived from plant seeds, roots, stems, tubers, tuberous roots, etc., such as wheat, buckwheat, rice, corn, mung bean, potato, sweet potato, tapioca, sago, etc. Is widely interpreted and is not interpreted narrowly.

  “Holding the soft feeling” is to reduce the degree of hardening of the food by preventing aging of the starch and to maintain a soft texture over time.

  “Enhancement of scent or flavor” is to make the rising of the scent or taste of a given formulation stronger or to feel as if the content of the formulation is increased. “Retaining scent or flavor” means maintaining the scent or taste of a given formulation over time.

  “Granting or enhancing a crispy feeling” is to give a crispy texture to a target food or to enhance the texture. Crispy feeling is an important quality mainly in confectionery, fried food, baked food, and the like.

  “Glossy out” means that when applied to food or blended, there is no turbidity and a good gloss is obtained.

  The saccharide according to the present invention is very excellent in the texture improving effect. In particular, when used in starch-based foods such as rice cake foods and bread, the soft feeling retention effect due to the prevention of starch aging is remarkable. In addition, when the sugar is used in foods using eggs, it is excellent in enhancing the aroma or flavor, and when used in tempura and other deep-fried foods, it enhances the crispy feeling. When it is used for sauces containing, the glossing effect is also remarkable. Furthermore, the powdery material containing the same sugar has low hygroscopicity, is excellent in fragrance when dissolved in water, and has a remarkable effect on retention of fragrance or flavor.

  The sugar composition according to the present invention is particularly useful as a processed starch substitute, and exhibits remarkable effects such as texture improvement and glossiness.

  First, the starch used as a raw material of the saccharide according to the present invention is not particularly limited, and for example, corn starch, waxy corn starch, tapioca starch, potato starch, rice starch, sago starch, wheat starch, sweet potato starch, etc. may be used. Or they can be used in combination as appropriate.

  The saccharide according to the present invention is obtained by gelatinizing the starch suspension, then decomposing with an acid and / or enzyme, and purifying the saccharified solution obtained thereby with activated carbon, ion exchange resin or the like, chromatography, It can be prepared by separating and purifying by combining means such as separation using a membrane.

  As the acid used in the decomposition step, oxalic acid, hydrochloric acid, sulfuric acid or the like can be used, and the enzyme used in the step can be used as long as it is an amylase, a branching enzyme or the like. The saccharified solution obtained in this decomposition step can be refined and then pulverized by drying with a spray dryer, or drying with a drum dryer or freeze dryer and pulverization with a pulverizer. It is also possible to reduce the prepared sugar liquid by hydrogenation or the like in the presence of a nickel catalyst to obtain a sugar alcohol.

  The saccharide according to the present invention that can be obtained by the above process has a ratio of saccharides having a glucose polymerization degree of 600 or more in the total sugars of 30% or less, and a glucose polymerization degree in the total sugars of 200 to 600. The ratio of saccharides belonging to the group is 10% to 100%, and the ratio of linear sugar moieties of 40 or more sugars in the main chain and branched chain excluding saccharides with a glucose polymerization degree of less than 40 is 0.1 to 1.0% is indicated. This carbohydrate has a remarkable function for improving the physical properties of food.

  Here, FIG. 1 is a diagram for explaining the concept of the ratio of the degree of glucose polymerization related to the saccharide according to the present invention, and FIG. 2 is a conceptual diagram of the structure of the saccharide.

  First, as shown in FIG. 1, the saccharide according to the present invention has a saccharide having a glucose polymerization degree of 600 or more (a saccharide belonging to the region P indicated by the diagonal line in FIG. 1) of 30% or less, and glucose. The first characteristic is that the ratio of carbohydrates having a polymerization degree in the range of 200 to 600 (saccharides belonging to the region Q indicated by the solid diagonal line in FIG. 1) is 10 to 100%. .

  Further, as shown in FIG. 2, the carbohydrate according to the present invention is a branched dextrin, and is composed of a main chain M and an α-1,6 glucoside bond (arrow part in FIG. 1) from the main chain M. In the branched chain B, the ratio of linear sugars having 40 sugars or more (polymerization degree 40 or more) is very small (0.1 to 1.0%) regardless of the degree of branching (somewhat). It has two characteristics.

<About the method for measuring the degree of polymerization>
The glucose polymerization degree distribution of the saccharide can be analyzed using a column in which Shodex OHpak SB-804 (manufactured by Showa Denko) and Shodex OHpak SB-802.5 (manufactured by Showa Denko) are connected. Water is used as an elution solvent, and a differential refractometer is used as a detector. 10 ul of a prepared carbohydrate solution of 50 mg / ml is applied to the column at a flow rate of 0.8 ml / min and a column temperature of 40 ° C., and the degree of glucose polymerization is measured. The glucose polymerization degree can be obtained by preparing a calibration curve using pullulan having a known glucose polymerization degree.

<About the method for measuring the relative proportion of linear sugars>
The carbohydrate 0.5g obtained by the said manufacturing method was melt | dissolved in 15 ml of water, and 15 ml of ethanol was added to this. After standing at 4 ° C. for 1 hour, the resulting precipitate was collected by centrifugation (10000 rpm, 10 minutes). After confirming that a saccharide having a polymerization degree of less than 40 was not contained by gel filtration chromatography, the collected precipitate was dried to obtain a saccharide powder. Dissolve 10 mg of this saccharide powder in 1 ml of distilled water, add 0.1 ml of 1M acetate buffer (pH 3.5) and 10 ul (50 U) of isoamylase (Hayashibara Biochemical Laboratories), and react at 40 ° C. for 24 hours. . After the reaction, the sample is heated in a boiling bath for 10 minutes to inactivate isoamylase to prepare a test solution. This test solution was subjected to a Dionex saccharide analysis system (DX-500) using a column: CarboPacPA1, flow rate: 1 ml / min, eluent: sodium hydroxide concentration 150 mM, sodium acetate concentration 0 min-125 mM, 15 min-225 mM. 80 minutes-350 mM, 100 minutes-500 mM, 120 minutes-500 mM (linear gradient change), detector: pulse current detector, analysis can be performed with the above conditions. The polymerization degree of each peak of the obtained chromatogram was determined from a saccharide having a known polymerization degree.

  The sum of the pulse current detector output values from the elution start time to the elution end time (120 minutes) at a polymerization degree of 40 is the pulse current detector output value from the elution start time to the elution end time (120 minutes) at a polymerization degree of 2 or more. The relative proportion of 40 or more sugars was determined.

<Production of carbohydrates>
Examples (Examples 1 to 3) of “carbohydrate” according to the present invention and comparative examples (Comparative Examples 1 to 5) were prepared by the following methods.

(Example 1)
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, α-amylase (Termamyl: manufactured by Novozym) with a solid content of 0.2% was added and liquefied with a jet cooker (temperature 110 ° C). . To this liquefied liquid, α-amylase was added at a solid content of 0.1%, and DE was measured over time. When DE reached 25, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling. It was. After the carbohydrate solution is subjected to activated carbon, ion purification treatment and concentration, the concentrated solution is subjected to a chromatographic separation apparatus adjusted to a separation condition in which a carbohydrate having a chain length distribution and a molecular weight distribution belonging to a specific range can be obtained. The ratio of 40 or more straight-chain sugars in the main chain and branched chain excluding less than carbohydrates is 0.8%, and the ratio of carbohydrates with a degree of glucose polymerization of 600 or more in all sugars is 28%. In addition, an adjusted saccharide having a glucose polymerization degree of 200 to 600 and a proportion of saccharide of 60% was obtained. The collected adjusted carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain the carbohydrate of “Example 1”.

(Example 2)
Except for the setting of the chromatographic separation conditions, the ratio of linear sugars of 40 or more sugars in the main chain and branched chain excluding the sugar having a glucose polymerization degree of less than 40 is 0.4 in the same manner as in Example 1. %, The ratio of the saccharide belonging to a glucose polymerization degree of 600 or more in the total saccharide was 10%, and the adjusted saccharide having a saccharide belonging to a glucose polymerization degree of 200 to 600 was 30%. The collected adjusted carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain the carbohydrate of “Example 2”.

(Example 3)
Except for the setting of chromatographic separation conditions, it is the same as in Example 1 above, and the ratio of linear sugars of 40 or more sugars in the main chain and the branched chain excluding sugars having a glucose polymerization degree of less than 40 is 0.2%, The adjusted carbohydrate which the ratio of the sugar which belongs to glucose polymerization degree 600 or more in all the sugars is 3%, and the ratio of the carbohydrate which belongs to glucose polymerization degree 200-600 was 10% was obtained. The collected adjusted carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain the carbohydrate of “Example 3”.

(Comparative Example 1)
When DE reached 10, the pH was adjusted to 4 with hydrochloric acid, the reaction was stopped by boiling, and the chromatographic separation conditions were set in the same manner as in Example 1. The proportion of 40 or more linear sugars in the main chain and branched chain in the saccharide except for 1.5 is 1.5%, the proportion of saccharides belonging to a degree of glucose polymerization of 600 or more in the total saccharide is 10%, and A modified carbohydrate having a sugar content of 60% with a glucose polymerization degree of 200 to 600 was obtained. The collected adjusted carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain a carbohydrate of “Comparative Example 1”.

(Comparative Example 2)
In the same manner as in Comparative Example 1, the ratio of the main chain in the saccharide excluding the saccharide having a glucose polymerization degree of less than 40 and the straight chain saccharide of 40 or more sugars in the branched chain was 1.1%, and glucose in the total saccharide A adjusted carbohydrate having a sugar ratio of 5% or more and a sugar polymerization degree of 200 to 600 having a polymerization degree of 600 or more was obtained. The collected adjusted carbohydrate was purified and concentrated, and pulverized with a spray dryer to obtain a carbohydrate of “Comparative Example 2”.

(Comparative Example 3)
Except for the setting of the chromatographic separation conditions, the ratio of the main chain in the saccharide excluding the saccharide having a glucose polymerization degree of less than 40 and the proportion of 40 or more linear saccharides in the branched chain is 0.4. %, The ratio of the saccharide belonging to a glucose polymerization degree of 600 or more in the total saccharide was 40%, and the adjusted saccharide having a saccharide belonging to a glucose polymerization degree of 200 to 600 was 30%. The collected adjusted carbohydrate was purified and concentrated, and pulverized with a spray dryer to obtain a carbohydrate of “Comparative Example 3”.

(Comparative Example 4)
When DE reached 30, the pH was adjusted to pH 4 with hydrochloric acid, and the reaction was stopped by boiling, in the same manner as in Example 1, except for the main sugars in the saccharide except for saccharides having a glucose polymerization degree of less than 40. The proportion of linear sugars of 40 or more sugars in the chain and the branched chain is 0.4%, the proportion of carbohydrates belonging to a glucose polymerization degree of 600 or more in the total carbohydrates is 3%, and the glucose polymerization degree is 200 to 600. A modified carbohydrate having a carbohydrate ratio of 21% was obtained. The collected adjusted carbohydrate was purified and concentrated, and pulverized with a spray dryer to obtain a carbohydrate of “Comparative Example 4”.

(Comparative Example 5)
Instead of the enzyme (α-amylase) used in Example 1, the pH was adjusted to 2 with hydrochloric acid, the mixture was decomposed to DE20 at a temperature of 130 ° C., neutralized with sodium hydroxide, and then this saccharide solution was activated carbon.・ Ion refining treatment, concentration, spray drying, the proportion of the main chain in the saccharide excluding saccharides with a degree of glucose polymerization of less than 40 and the linear saccharide of 40 or more saccharides in the branched chain is 0% in all saccharides The ratio of carbohydrates having a glucose polymerization degree of 600 or higher was 0%, and the adjusted carbohydrate having a glucose polymerization degree of 200 to 600 was 2%. The collected adjusted carbohydrate was purified and concentrated, and pulverized with a spray dryer to obtain a carbohydrate of “Comparative Example 5”.

(Comparative Example 6)
A waxy corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic decomposition until DE8 was obtained. After stopping and purifying the enzyme reaction, the saccharide solution is supplied to a separation device, and the ratio of 40 or more saccharides in the main chain and the branched chain in the saccharide excluding the saccharide having a glucose polymerization degree of less than 40 is 0. %, The ratio of the saccharide belonging to a glucose polymerization degree of 600 or more in the total saccharide was 70%, and the adjusted saccharide having a ratio of the saccharide belonging to a glucose polymerization degree of 200 to 600 was 8%. The collected adjusted carbohydrate was purified and concentrated and powdered with a spray dryer to obtain a carbohydrate of “Comparative Example 6”.

(Comparative Example 7)
A waxy corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic decomposition until DE3 was obtained. After the enzymatic reaction is stopped and purified, the saccharide solution is supplied to a separation device, and the ratio of linear sugars of 40 or more sugars in the main chain and the branched chain excluding saccharides having a glucose polymerization degree of less than 40 is 4 %, The ratio of the saccharide belonging to a glucose polymerization degree of 600 or more in the total saccharide was 70%, and the adjusted saccharide having a ratio of the saccharide belonging to a glucose polymerization degree of 200 to 600 was 8%. The collected adjusted carbohydrate was purified and concentrated and powdered with a spray dryer to obtain a carbohydrate of “Comparative Example 7”.

(Comparative Example 8)
A waxy corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic degradation until DE6 was obtained. After stopping and purifying the enzyme reaction, the saccharide solution is supplied to a separation device, and the ratio of 40 or more saccharides in the main chain and the branched chain in the saccharide excluding the saccharide having a glucose polymerization degree of less than 40 is 0. .5%, adjusted carbohydrate having a glucose polymerization rate of 600% or more in the total carbohydrates of 40% and a glucose polymerization rate of 200 to 600 of 5%. . The collected adjusted carbohydrate was purified and concentrated, and powdered with a spray dryer to obtain a carbohydrate of “Comparative Example 8”.

(Comparative Example 9)
The high corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic decomposition until DE30 was reached. After stopping and purifying the enzyme reaction, the saccharide solution is supplied to a separation device, and the ratio of 40 or more saccharides in the main chain and the branched chain in the saccharide excluding the saccharide having a glucose polymerization degree of less than 40 is 0. .2%, the adjusted carbohydrate having a glucose polymerization rate of 600 or more in the total carbohydrates of 0% and a glucose polymerization rate of 200 to 600 of 5% . The collected adjusted carbohydrate was purified and concentrated and powdered with a spray dryer to obtain a carbohydrate of “Comparative Example 9”.

(Comparative Example 10)
A waxy corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic decomposition until DE12 was obtained. After stopping and purifying the enzyme reaction, the saccharide solution is supplied to a separation device, and the ratio of 40 or more saccharides in the main chain and the branched chain in the saccharide excluding the saccharide having a glucose polymerization degree of less than 40 is 0. %, The ratio of the saccharide belonging to a glucose polymerization degree of 600 or more in the total saccharide was 40%, and the adjusted saccharide having a saccharide belonging to a glucose polymerization degree of 200 to 600 was 30%. The collected adjusted carbohydrate was purified and concentrated and powdered with a spray dryer to obtain a carbohydrate of “Comparative Example 10”.

(Comparative Example 11)
Corn starch slurry to which α-amylase having a solid content of 0.1% was added was heated and subjected to enzymatic degradation until DE10 was reached. After stopping and purifying the enzyme reaction, the saccharide solution is supplied to a separation apparatus, and the ratio of linear sugars of 40 or more sugars in the main chain and the branched chain excluding saccharides having a glucose polymerization degree of less than 40 is 2. %, The ratio of the saccharide belonging to a glucose polymerization degree of 600 or more in the total saccharide was 40%, and the adjusted saccharide having a saccharide belonging to a glucose polymerization degree of 200 to 600 was 30%. The collected adjusted carbohydrate was purified and concentrated and powdered with a spray dryer to obtain a carbohydrate of “Comparative Example 11”.

  The final comprehensive evaluation on the soft feeling obtained from the contents of the carbohydrates of Examples 1 to 3 and Comparative Examples 1 to 11 and the verification test group described later are summarized in the following “Table 1”. In addition, (circle) has shown the soft feeling favorable and x has shown the soft feeling defect.

  Hereinafter, foods prepared by adding predetermined amounts of carbohydrates corresponding to Examples 1 to 3 and Comparative Examples 1 to 11 shown in the above-mentioned “Table 1” are actually prepared, and the physical properties of these foods are compared. The test which verifies the physical property improvement effect of the saccharide | sugar which concerns on this invention, and the foodstuff which concerns on this invention was done.

(Verification test 1: Effect verification test using "momogi")
“Yomugi-don” was prepared by adding a predetermined amount of each of the saccharides of Examples 1 to 3 and Comparative Examples 1 to 11 shown in the above-mentioned “Table 1”, and the texture (soft feeling) and scent of wormwood were produced. Was evaluated.

  In addition, "Yomogi" mixed with the saccharides of Examples 1, 2, and 3 was designated as Examples A, B, and C, respectively, and "Yomogi" mixed with the saccharides of Comparative Examples 1 to 11 were compared. Example A to K.

  The composition of each of Examples A, B, and C and Comparative Examples A to K is shown in “Table 2” below. Steam the dough thoroughly mixed with a mixer for 45 minutes with a steamer, put the steamed dough and the remaining ingredients (dried wormwood) into the mixer and mix, then divide into 20g portions, and refrigerate at room temperature (25 ° C) and refrigerate ( 4 ° C.) and frozen (−30 ° C.).

  The evaluation of the hardness of “餅”, which correlates with the degree of “soft feeling”, was measured with a tensipresser (manufactured by Taketomo Electric Co., Ltd.), and the temperature of the dumpling was set to 25 ° C. using a circular planar plunger with a diameter of 2 cm. The measurement was taken back. The dumplings stored under normal temperature, refrigerated and frozen conditions are measured on the 3rd and 7th days of storage, respectively, and the hardness before storage is subtracted from the measured value on the 7th day of storage to obtain the hardness increase value. Asked.

  On the seventh day, a sensory evaluation was performed by a skilled panelist on the scent of wormwood. These results are shown in Table 3, Table 4, and Table 5 below. The “hardness increase value” in Tables 3 to 5 indicates that the softness is maintained as the value is smaller.

  In the evaluation column for “scent of wormwood” in Table 3, “○” indicates that the scenting effect is good, “△” indicates that the scenting effect is low (there is the scent of wormwood itself), and × Show.

  As can be seen from the results shown in Table 3, Table 4, and Table 5 above, the “momogi” in Examples A, B, and C were normal temperature (25 ° C.), refrigerated (4 ° C.), frozen (−30 The “hardness increase value” after storage under each condition of (° C.) was suppressed to about half or less than “momogi” corresponding to Comparative Examples A to K.

  From this result, each “Yomogi rice cake” of Examples A, B, and C in which Examples 1 to 3 (see “Table 1”), which are carbohydrates according to the present invention, were blended, starch aging was suppressed, It became clear that a soft feeling was maintained. That is, the effect of maintaining the soft feeling of the carbohydrate according to the present invention could be clearly verified.

(Verification test 2: Effect verification test using bread)
“Bread” was prepared by adding a predetermined amount of each of the saccharides of Examples 1 to 3 and Comparative Examples 1 to 11 shown in “Table 1” above, and the texture was evaluated by a skilled panelist.

  In addition, the bread | bread which each saccharide | sugar of Example 1, 2, 3 was mix | blended was set as Example a, b, c, respectively, The bread | bread which each saccharide | sugar of Comparative Examples 1-11 was mix | blended was set as Comparative Example ak. . Moreover, the bread which mix | blended 7% of the top white sugar was made into the comparative example x.

  After preparing the bread doughs of Examples a, b, c, Comparative Examples a to k, and Comparative Example x with the blending contents shown in Table 6 below, the dough was fermented for 30 minutes, and then divided. Molding was performed. The prepared dough was put into a bread type mold, fermented at a temperature of 37 ° C. and a humidity of 80% for 1 hour, and baked at 210 ° C. for 30 minutes. Subsequently, the baked bread was stored in a refrigerator (10 ° C.) for 3 days.

  The following “Table 7” shows the results of sensory evaluation on the “soft feeling” of each bread by seven skilled panelists.

  As can be seen from the above-mentioned “Table 7”, the evaluation regarding the “soft feeling” of bread (Examples a to c) containing Examples 1 to 3 which are carbohydrates according to the present invention is high. Therefore, the effect of maintaining the soft feeling of the saccharide according to the present invention could be clearly demonstrated even in “bread”.

  Next, a test for verifying a suitable addition amount of the saccharide according to the present invention was carried out with “Yomogi” and “Bread”. Specifically, “Yomogi rice cake” and “bread” with different formulations of the saccharide of Example 1 (see “Table 1” for the formulation) were prepared, and the soft feeling was evaluated.

(Addition amount verification test 3: Addition amount verification test using "Yomogi-don")
The composition of “momogi” prepared in this test is as shown in “Table 8” below.

  “Yomogi rice cake” consisting of the formulations 1 to 4 shown in the above “Table 8” was measured with a tensipresser (manufactured by Taketomo Electric Co., Ltd.), and was measured at 4 ° C. using a circular planar plunger with a diameter of 2 cm. Before the refrigerated storage and 7 days after the refrigerated storage, the salmon temperature was measured under the condition of 25 ° C., and the “hardness increase value” was determined. These results are shown in Table 9 below.

  Referring to “Table 8” and “Table 9” above, it can be seen that the “hardness increase values” of Formulation 2 and Formulation 3 are small. From this result, it became clear that a soft-feeling cocoon can be obtained by blending 3 to 20% by weight of the saccharide according to the present invention (Example 1) in sorghum.

  In addition, since the ratio of the saccharide | sugar which belongs to the glucose polymerization degree 200-600 in the saccharide | sugar of Example 1 mix | blended in this mugwort is 60% (refer to "Table 1"), it is suitable for the said mugwort The saccharides having a glucose polymerization degree of 200 to 600, which are blended in the above, are 1.8 to 12% by weight.

(Addition amount verification test 4: Addition amount verification test using bread)
The bread composition prepared in this test is as shown in Table 10 below.

  A sensory evaluation was conducted by seven skilled panelists on the “soft feeling” of bread made of the formulation examples shown in “Table 10” above. This sensory evaluation was performed 1 hour after bread preparation and 3 days after refrigerated storage. The results are shown in the following “Table 11”. ○ means “good softness”, Δ means “slightly hard”, and x means “hard”.

  As can be seen from the above "Table 10" and "Table 11", bread with a soft feeling can be obtained by blending 3-20% by weight of the saccharide according to the present invention (Example 1) in the dough. Became clear.

  In addition, since the ratio of the fraction of the polymerization degree 200-600 in the saccharide | sugar of Example 1 mix | blended in this bread dough is 60% (refer Table 1), glucose mix | blended suitably in the said bread | pan The carbohydrate belonging to a polymerization degree of 200 to 600 is 1.8 to 12% by weight.

(Verification test 5: Effect verification test using “shrimp tempura”)
A batter solution (corresponding to Examples A to C) of a blended content (see Table 12) to which a predetermined amount of each of the sugars of Examples 1 to 3 shown in "Table 1" is added, and a comparative example A predetermined amount of batter liquid (corresponding to Comparative Examples A to S) containing a predetermined amount of each of the carbohydrates corresponding to 1 to 11 (see Table 12) and an oxidized starch obtained by oxidizing tapioca starch A batter solution (corresponding to Comparative Example) of the added blending content (refer to “Table 12”) was prepared, and shrimp were soaked in each batter solution obtained and fried in rapeseed oil heated to 175 ° C. for 2 minutes. Tempura (shrimp tempura) was produced.

  Using each of the obtained shrimp tempura, the texture was evaluated by seven skilled panelists. The texture evaluation is a sensory evaluation related to “crispy feeling (crispy feeling)” which is an important element of tempura quality after being left at room temperature for 3 hours.

  The results of the sensory evaluation are shown in the following “Table 13”. The evaluation was made in three stages: moderately crisp and crispy (◯), hard texture (Δ), and no crisp (x).

  As shown in the above-mentioned "Table 13", the shrimp tempura made with the batter liquid containing the examples 1 to 3 which are carbohydrates according to the present invention is crispy and excellent in crispy feeling. We were able to verify.

(Verification test 6: Addition amount verification test using “shrimp tempura”)
The composition of “shrimp tempura” prepared in this test is as shown in “Table 14” below.

  A sensory evaluation was conducted by seven skilled panelists on the “texture” of shrimp tempura comprising the formulation examples shown in “Table 14” above. The results are shown in the following “Table 15”. ○ means “crispy feeling (crispy feeling) good”, and x means “crispy feeling (crispy feeling) poor”.

  Referring to the above “Table 14” and “Table 15”, it was revealed that the crispy feeling (crispy feeling) of each shrimp tempura related to Formulation 9 and Formulation 10 was good.

  In addition, since the ratio of the saccharide | sugar which belongs to the glucose polymerization degree 200-600 in the saccharide | sugar of Example 1 mix | blended in the used batter liquid is 60% (refer to "Table 1"), the said shrimp tempura Carbohydrate belonging to a glucose polymerization degree of 200 to 600, which is suitably blended in the batter liquid, is 1.8 to 12% by weight.

(Verification test 7: Effect verification test using "Senbei")
“Soy Sauce Dare” having a blended content (see “Table 14”) to which a predetermined amount of each saccharide corresponding to Examples 1 to 3 and Comparative Examples 1 to 11 shown in Table 1 above was added was obtained. We applied the soy sauce soy sauce and dried it to make “Senbei”. The appearance of the “Shinen” of the rice cracker was evaluated by seven skilled panelists.

  In addition, each sauce corresponding to Examples 1, 2, and 3 was added with a predetermined amount of each saccharide, and each sauce corresponding to Comparative Examples 1 to 11 was added in a predetermined amount. Each of the blended soy sauce was set as a comparative example.

  The results of the appearance evaluation are shown in the following “Table 15”. The evaluation was made in three stages: glossy (◯), dull (Δ), and no gloss (x). In addition to the evaluation of “Glossy”, the workability when applying soy sauce to rice crackers was evaluated in two steps: easy to apply evenly (○) and unevenness (×). The surface feel (stickiness) was also evaluated in two stages: non-sticky (◯) and sticky (x) (see “Table 17”).

  As shown in the above-mentioned “Table 17”, the rice crackers (Example A, I, U) coated with the soy sauce sauce containing the Examples 1 to 3, which are carbohydrates according to the present invention, are glossy. In addition, it was possible to verify that the soy sauce dripping operation could be performed evenly and there was no “stickiness”.

(Verification test 8: Effect verification test using "Custard pudding")
The basic composition of “Custard pudding” prototyped in this test is as shown in “Table 18” below.

  A method for producing custard pudding. First, add the scented egg to milk warmed to 60 ° C in a hot water bath while gradually squeezing it, homogenize it, add fragrance to it, and then add the sugar dissolved in the preparation water and the selected sugar. In addition, it was homogenized. This preparation was lined up three times and filled into an aluminum cup. Water was placed on the oven dish and baked for about 30 minutes in an oven preheated at 160 ° C. for 10 minutes to prepare custard pudding. This prototype was stored in a refrigerator at 4 ° C. for 3 days and then subjected to sensory evaluation by seven skilled panelists.

  Sensory evaluation of prototypes (14 types in total) produced using the carbohydrates of Examples 1 to 3 and Comparative Examples 1 to 11 for the carbohydrates in the formulation examples shown in the test section of “Table 18” above. The results are shown in “Table 19” below. In Table 19, “◎” means “very good”, “◯” means “good”, “Δ” means “insufficient”, and “x” means “bad”.

  Prototypes using carbohydrates having a degree of polymerization of 600 or more and 30% or more (see Comparative Examples 3, 6, 7, 8, 10, 11, “Table 1”) have very low egg feeling. The mouthfeel was poor, the texture was powdery, and the overall evaluation was also low (see “Table 19”).

  Even when the ratio of the degree of polymerization of 600 or more is 30% or less, prototypes using carbohydrates with a degree of polymerization of 200 to 600 of less than 10% (see Comparative Examples 5 and 9, “Table 1”) are examples. It was inferior in terms of egg feeling and richness compared to prototypes using carbohydrates corresponding to 1 to 3 (see “Table 19”).

  Moreover, even if the said ratio regarding a polymerization degree is satisfy | filled, the relative ratio of a linear saccharide | sugar with a polymerization degree of 40 or more is not in the range of 0.1 to 1% (Comparative Examples 1, 2, 4, “Table The prototype using “1”) did not give satisfactory evaluation in all evaluation items.

  Therefore, it turned out that the quality of the custard pudding using the saccharide | sugar corresponding to Examples 1-3 is very excellent.

(Verification test 9: Effect verification test using "Custard cream")
The basic composition of “Custard Cream” prototyped in this test is as shown in “Table 20” below.

  How to make custard cream. Half of the saccharide was mixed with the egg yolk, and the mixture was homogenized by adding shaken flour and corn starch, and then the milk that had been mixed with half of the saccharide and warmed until just before boiling was added in small portions and homogenized again. The product that had been placed on the back was heated with stirring on low heat, and vanilla essence was added to prepare a custard cream. This prototype was stored in a refrigerator at 4 ° C. for 36 hours and then sensory evaluated by seven skilled panelists.

  Sensory evaluation of prototypes (14 types in total) produced using the saccharides of Examples 1 to 3 and Comparative Examples 1 to 11 for the saccharides in the formulation examples shown in the test section of “Table 20” above. The results are shown in “Table 21” below. In Table 21, “◎” means “very good”, “◯” means “good”, “Δ” means “insufficient”, and “x” means “bad”.

  Prototypes using carbohydrates having a degree of polymerization of 600 or more and 30% or more (see Comparative Examples 3, 6, 7, 8, 10, 11, “Table 1”) have very low egg feeling. The mouthfeel was poor, the texture was powdery, and the overall evaluation was also low (see “Table 21”).

  Even when the ratio of the degree of polymerization of 600 or more is 30% or less, prototypes using carbohydrates with a degree of polymerization of 200 to 600 of less than 10% (see Comparative Examples 5 and 9, “Table 1”) are examples. It was inferior in terms of egg feeling and richness compared to prototypes using carbohydrates corresponding to 1 to 3 (see “Table 21”).

  Moreover, even if the said ratio regarding a polymerization degree is satisfy | filled, the relative ratio of a linear saccharide | sugar with a polymerization degree of 40 or more is not in the range of 0.1 to 1% (Comparative Examples 1, 2, 4, The prototype using “1”) did not give satisfactory evaluation in all evaluation items. Therefore, it turned out that the quality of the custard cream using the saccharide | sugar corresponding to Examples 1-3 is very excellent, the fragrance and flavor of an egg are reinforced.

(Verification test 10: Addition amount verification test using “Custard cream”)
The basic composition of “Custard Cream” prototyped in this test is as shown in “Table 22” below. As the carbohydrate, Example 3 (see “Table 1”) was selected. The prototype was produced by the same method as in the verification test 8, and the sensory evaluation method was also the same as the verification test 8. The results of sensory evaluation are shown in “Table 23”.

  Although the range of suitable addition amount is considered to be determined depending on the kind of food, in the case of custard cream, a range of about 1 to 21% is preferable, and a range of 5 to 15% is particularly preferable.

(Verification test 11: Effect verification test using “ice milk”)
The basic composition of “ice milk” prototyped in this test is as shown in “Table 24” below. Example 3 (refer to “Table 1”) was selected as the carbohydrate in test group 1, and Comparative Examples 1, 3, and 9 were used as the carbohydrates in test groups 2 to 4, respectively.

How to make ice milk. All the raw materials were mixed and dissolved at 70 ° C., and filtered through a mesh to remove impurities and insoluble matters. After homogenization with a homogenizer, the mixture was aged overnight in a 5 ° C. incubator to prepare a mix. This mix was frozen in a batch freezer to prepare ice milk. The prepared ice milk was filled into a cup having a diameter of 4 cm and a height of 3 cm, and stored in a freezer of a household refrigerator for one week. The results of sensory evaluation are shown in “Table 25” below.
This was sensory-evaluated by 7 skilled panelists. In Table 25, ◎ means “very good”, ○ means “good”, Δ means “insufficient”, and x means “bad”.

  As shown in "Table 25" above, those using carbohydrates with a degree of polymerization of 600 or more and 30% or more (Test Zone 3: those containing the carbohydrates of Comparative Example 3) have a very good egg feeling. It was low, the mouth melted poorly, and the texture was sticky. The overall evaluation was also low.

  In addition, even when the degree of polymerization is 600 or more and 30% or less, a saccharide having a degree of polymerization of 200 to 600 of less than 10% is used (test group 4: saccharide of Comparative Example 9). In addition to the egg feeling, the body feeling and richness were inferior.

  Moreover, the thing using the saccharide | sugar whose relative ratio of the linear chain with a polymerization degree of 40 or more is not in the range of 0.1 to 1% (test section 2: the saccharide composition of Comparative Example 1) is an egg feeling, The smoothness, body feeling, and richness could not be satisfied.

  On the other hand, the ice milk of Test Group 1 using the sugar of Example 3 was particularly highly evaluated in terms of egg feeling, smoothness and richness, and was satisfactory in terms of body feeling.

(Verification test 12: Effect verification test using "mayonnaise-like food")
The basic composition of the “mayonnaise-like food” prototyped in this test is as shown in the following “Table 26”. Example 3 (refer to “Table 1”) was selected as the carbohydrate in test group 1, and Comparative Examples 1, 3, and 9 were used as the carbohydrates in test groups 2 to 4, respectively. In the control group, sugar was used (see “Table 26”).

  Preparation method of mayonnaise-like food: Vinegar, sugar or sugar composition, whole egg, egg yolk, water, salt, mustard powder, sodium glutamate, sugar, stirred for 3 minutes with a hand mixer, and then gradually rapeseed oil While adding, the mixture was stirred and coarsely emulsified. The obtained emulsion was treated with a colloid mill to prepare a mayonnaise-like food. The prepared mayonnaise-like food was filled in a tube and stored refrigerated at 4 ° C. for 1 week. The following “Table 27” shows the sensory evaluation results by seven skilled panelists. In Table 27, ◎ means “very good”, ○ means “good”, Δ means “insufficient”, and x means “bad”.

  As shown in "Table 27" above, those using carbohydrates with a degree of polymerization of 600 or more and 30% or more (Test Zone 3: those containing the carbohydrate of Comparative Example 3) have a very good egg feeling. It was low, the mouth melted poorly, and the texture was sticky. The overall evaluation was also low.

  In addition, even when the degree of polymerization is 600 or more and 30% or less, a saccharide having a degree of polymerization of 200 to 600 of less than 10% is used (test group 4: saccharide of Comparative Example 9). In addition to the egg feeling, gloss was inferior.

  Moreover, the thing using the saccharide | sugar whose relative ratio of the linear chain with a polymerization degree of 40 or more is not in the range of 0.1 to 1% (test section 2: the saccharide composition of Comparative Example 1) is an egg feeling, The smoothness and gloss were not satisfied.

  On the other hand, the mayonnaise-like food of Test Group 1 using the saccharide of Example 3 was particularly highly evaluated in terms of egg feeling and smoothness, and the gloss was satisfactory.

(Verification Test 13: Effect verification test using “whole egg powder” and “thick baked egg”)
The basic composition of “whole egg powder” prototyped in this test is as shown in the following “Table 28”. Example 3 (see “Table 1”) was selected as the carbohydrate of prototype 1, and Comparative Examples 1, 3, and 9 were employed as the carbohydrates of prototypes 2 to 4, respectively.

  Preparation method of whole egg powder: The raw material was put in a stainless beaker, stirred and mixed for 1 minute with a hand mixer, and then spray dried using a spray dryer to prepare whole egg powder.

  Although the spray states of the prototypes 1 to 4 were the same, when the sample was stored at 65 ° C. for 1 week, blocking due to the outflow of lipid was confirmed in the prototype 4, and the generation of a strange odor was large.

  Production of thick-baked eggs: Using the above-mentioned “whole egg powder” prototype, thick-baked eggs were prepared based on the formulation shown in “Table 29”. The whole egg powder was reconstituted with water, and sugar, flour and salt were added to the soup stock and mixed, followed by baking. The prepared fried egg was heat-treated, sealed, frozen and stored at −20 ° C. for 1 week, and then subjected to sensory evaluation by seven skilled panelists. In Table 30, which shows the evaluation results, ◯ means “good”, Δ means “insufficient”, and x means “bad”.

  As shown in "Table 30" above, those using saccharides having a degree of polymerization of 600 or more and 30% or more (test group 3: those containing the saccharide of Comparative Example 3) have a very good egg feeling. It was low, the mouth melted poorly, and the texture was sticky and lacked smoothness. The overall evaluation was also low.

  In addition, even when the degree of polymerization is 600 or more and 30% or less, a saccharide having a degree of polymerization of 200 to 600 of less than 10% is used (test group 4: saccharide of Comparative Example 9). The egg feeling was particularly inferior.

  Moreover, the thing using the saccharide | sugar whose relative ratio of the linear chain with a polymerization degree of 40 or more is not in the range of 0.1 to 1% (test area 2: saccharide composition of Comparative Example 1) is an egg feeling. Both smoothness could not be satisfied.

  On the other hand, the thick baked egg of Test Group 1 using the saccharide of Example 3 was particularly highly evaluated in terms of egg feeling and smoothness, and was confirmed to enhance the aroma and flavor of the egg.

(Verification test 14: Effect verification test using "powder soy sauce")
The “powder soy sauce” prototyped in this test was prepared by dissolving 250 g of each saccharide corresponding to Examples 1 to 3 and Comparative Examples 1 to 11 shown in “Table 1” above in 500 g of soy sauce. The solution was spray-dried to obtain “powder soy sauce”. The powder immediately after drying was dissolved in water and the solubility was evaluated. Further, the powder immediately after drying and the powder left at room temperature for 24 hours were dissolved in water, and the intensity of the scent was measured with an odor measuring apparatus (Futaba Electronics Co., Ltd.).

  In addition, about the thing after 24 hours, the sensory evaluation regarding the intensity | strength of the fragrance | flavor by the evaluation regarding a powder state and seven expert panelists was performed. The results of this sensory evaluation are shown in “Table 31”.

  As shown in the above-mentioned “Table 31”, the powdered soy sauce in which the carbohydrates of Examples 1 to 3 were blended, the fragrance strength after 24 hours did not significantly decrease compared to the fragrance strength immediately after drying. .

  On the other hand, the powdered soy sauce in which the sugars of Comparative Examples 1, 2, 5, and 9 were blended had a low aroma. This is considered that the fragrance is easily lost during drying. In addition, the powdered soy sauce in which the sugars of Comparative Examples 1, 2, 4, 5, 6, 7, 9, 10, and 11 were blended was considered that the scent was scattered during 24 hours, and the scent was weakened. .

  In the powdered soy sauce containing the carbohydrates of Comparative Examples 5 and 9, the powder absorbed moisture during standing for 24 hours, and became a solid. And the powdered soy sauce which mix | blended the saccharide | sugar of Comparative Examples 3, 6, 7, 8, 10, and 11 produced dama and was inferior in solubility, when melt | dissolving in water.

  When evaluated comprehensively, the powdered soy sauce containing the saccharides of Examples 1 to 3 retains a fragrance or flavor as compared with the powdered soy sauce containing the saccharides of Comparative Examples 1 to 11, and is in a powder state. Was found to be good and excellent in solubility.

  As explained above, the proportion of saccharides belonging to a glucose polymerization degree of 600 or more in the total carbohydrate is 30% or less, and the proportion of saccharides belonging to the glucose polymerization degree of 200 to 600 in the total sugar is 10% to 100%, and the relative proportion of linear sugar moieties of 40 sugars or more relative to all linear sugars including the main chain and branched chain in the saccharide excluding saccharides having a glucose polymerization degree of less than 40 is 0.1 to 1. The sugar of 0.0%, that is, the sugar according to the present invention has a unique structure and composition that prevents starch molecules from association without deteriorating the quality of food and prevents starch aging. It has been found that the feeling is maintained, the association is weakened to give or enhance a crispy feeling, and further, the aroma, flavor, gloss and the like of the food are enhanced or retained.

  The saccharides and saccharide compositions according to the present invention are foods in which starch is the main ingredient and soft texture and fragrance are important quality factors, particularly soft foods during storage and distribution. It can be used for foods that have a strong tendency to lose their feeling and smell. For example, it can be used for improving physical properties of dumplings, rice cakes, okonomiyaki, takoyaki, Imagawa-yaki, fresh confectionery, etc., or low-fat and low-sugar cakes, bread, cooked rice, dumplings, cream, flower paste, curry, stew.

  Moreover, the saccharide | sugar and saccharide | sugar composition which concern on this invention can be utilized for the foodstuff from which a crispy feeling becomes an important quality factor. For example, it can be used for improving the physical properties of confectionery (snack confectionery, biscuits, cookies, etc.), fried foods (fried foods, fritters, tempura, etc.), grilled dumplings, shumai skin, fried noodles.

  Moreover, the saccharide | sugar and saccharide | sugar composition which concern on this invention can be utilized for the foodstuff in which gloss is an important quality factor. For example, jam, mamalade, jelly, mayonnaise, kinpira burdock, boiled beans, university rice cakes, bread, rice crackers / karinto, and other sweets, sauces (mitarashi dumpling sauce, salmon grilled sauce, grilled meat sauce, etc.), mirin dried, etc. It can be used to improve the physical properties of dried fish and shellfish products, fish paste products such as kamaboko, and retort rice.

  And the saccharide | sugar and saccharide | sugar composition which concern on this invention can be utilized for the foodstuff which the flavor of an egg becomes an important quality factor. For example, condiments including pudding, chawanmushi, egg tofu, egg-yaki, thick-grilled egg, omelette, iritamago, broiled egg, date roll, custard cream and other ice cream, custard iced confectionery, mayonnaise and mayonnaise type dressings In addition, it can be used for improving physical properties such as sugar beet using the seasoning, sauces including carbonara sauce and tartar sauce, beverages such as milk shakes, and soups such as egg soup. It can also be used for improving the physical properties of a liquid egg mixed with a sugar composition, a dried egg obtained by drying it with a spray dryer or drum dryer, or a food using the same.

  Furthermore, the saccharide | sugar and saccharide | sugar composition which concern on this invention can be utilized for the foodstuff whose low hygroscopic property, aroma, solubility, etc. become important quality factors. For example, it can be used to improve the physical properties of powdered seasonings including powdered soy sauce, powdered liquor, powdered extract, powdered foods such as powdered soups and powdered drinks, powdered fats and oils, powdered flavors and foods using the same. It is also useful. Furthermore, when used in beverage-based foods, it exhibits a rich taste-creating effect and a viscosity-imparting effect.

It is a figure for demonstrating the concept of the ratio of the glucose polymerization degree of the saccharide | sugar which concerns on this invention. 1 is a conceptual diagram of a carbohydrate structure according to the present invention.

Explanation of symbols

M Main chain B Branch chain

Claims (5)

The percentage of saccharides belonging to a glucose polymerization degree of 600 or more in the total carbohydrates is 30% or less, and the percentage of saccharides belonging to the glucose polymerization degree of 200 to 600 in the total sugars is 10% to 100%. The relative proportion of 40 or more linear sugar moieties is 0.1 to 1.0% with respect to all linear sugars including the main chain and branched chain in the saccharide excluding saccharides with a degree of polymerization of less than 40. A carbohydrate for improving physical properties of food. The carbohydrate according to claim 1, which is used for improving physical properties of any one or a plurality of foods selected from the following uses (1) to (5).
(1) Maintaining a soft feeling.
(2) Enhancement of aroma or flavor.
(3) Retaining fragrance or flavor.
(4) Giving or enhancing a crispy feeling.
(5) Shiny. A food comprising the carbohydrate according to claim 1 or 2 added thereto. A sugar composition comprising at least the carbohydrate according to claim 1 or 2 and natural starch. A food comprising the sugar composition according to claim 4 added thereto.