JP2008222822A - Dextrin and its use - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To attain development of dextrin having all characteristic features of low DE, low aging property, low viscosity, low osmotic pressure and low oligosaccharide composition by an economical manufacturing method effective in industrial. <P>SOLUTION: The dextrin is obtained by the step for applying a glucane transfer enzyme and/or its variation type enzyme to starch and/or starch hydrolyzate. In the dextrin, an iodine coloring degree of the dextrin is 20% or less of an iodine coloring degree of the starch and/or the starch hydrolyzate. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a dextrin obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, and use thereof.

  Conventional common dextrin is produced from starch by an enzymatic (mainly α-amylase) degradation method, an acid degradation method, or an acid and enzyme (mainly α-amylase) degradation method.

  Low-decomposition degree (decomposition degree: DE (dextrose equivalent), hereinafter referred to as DE degree of degradation) dextrin produced by a conventional general production method is very easy to age (high aging property) and is in a solution state when cold As a result, a cloudy precipitate (referred to as “aging”) is formed, and the quality of the dextrin-added product is significantly reduced. Moreover, the molecular weight distribution of the low DE dextrin produced by a general production method is very wide and contains a large amount of polymer, so that there are disadvantages such that the viscosity becomes high and desired properties cannot be obtained.

  Furthermore, acid-degraded dextrins with less polymer than enzyme-degraded dextrins are susceptible to aging even when the degree of degradation is moderate (DE10-18). In addition, although the oligosaccharide composition was low, the osmotic pressure and the oligosaccharide composition were high, and had the disadvantages that desired characteristics could not be obtained.

  Increasing the degree of degradation of dextrin in order to solve the aging defects increases especially low-molecular oligosaccharides, causing color burn and sweetness of products with added dextrin, and the occurrence of laxative diarrhea due to increased osmotic pressure And the like, the quality of the dextrin-added product is lowered, and the desired properties cannot be obtained.

  Thus, the conventional dextrin has the characteristics of low DE, high aging property, high viscosity, low osmotic pressure and low oligosaccharide composition. However, in the art, to improve the quality of dextrin-added products and to provide further functions, the development of dextrins with all the characteristics of low DE, low aging, low viscosity, low osmotic pressure and low oligosaccharide composition Was desired.

  Furthermore, in dextrin production, it is desirable in terms of economy that it can be used without limiting the type of starch used as a raw material, but when taking an industrial production method of dextrin pursuing low aging properties, the raw material starch is used as a seed. It is necessary to limit to starch and / or rhizome starch, and it has been difficult to obtain dextrins that are low in price and have the five characteristics described above.

  In the prior art, it is extremely difficult to produce a dextrin that satisfies all of the above five characteristics even if the raw material starch is limited to grape seed starch and / or rhizome starch.

In order to solve this problem, Japanese Patent No. 1815698 (Patent Document 1) discloses the production of an improved dextrin by a method in which a high-DE dextrin is produced and then a low-molecular portion is fractionated and removed from this. Has been. However, with this method, the dextrin recovery rate from the raw material is substantially as low as 40% or less, which is not satisfactory as an industrial production method.
Japanese Patent No. 1815698

  The present invention aims to develop a dextrin having all the characteristics of low aging, low viscosity, low osmotic pressure and low oligosaccharide composition even at low DE by an economical and industrially effective production method. .

  As a result of intensive investigations aimed at developing dextrins having all the characteristics of low aging, low viscosity, low osmotic pressure and low oligosaccharide composition even at low DE, the present inventors have found that starch and / or Or, the step of allowing glucan transferase and / or its mutant enzyme to act on the starch hydrolyzate makes the iodine coloration 20% or less of the iodine coloration of starch and / or starch hydrolyzate as raw materials. It was found that the desired dextrin was obtained and the present invention was completed.

  Accordingly, the present invention provides the following.

  A dextrin obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, wherein iodine coloration degree of the dextrin is iodine of the starch and / or starch hydrolyzate Dextrin, which is 20% or less of the coloration degree.

  The dextrin as described above, wherein the iodine coloration degree is 1 to 15% of the iodine coloration degree of the starch and / or starch hydrolyzate.

  The above dextrin having a viscosity equal to or lower than that of the starch and / or starch hydrolyzate.

  The dextrin having a degree of degradation equal to or less than that of the starch and / or starch hydrolyzate.

  The dextrin having an osmotic pressure equal to or lower than that of the starch and / or starch hydrolyzate.

  The dextrin, wherein the oligosaccharide composition is the same as that of the starch and / or starch hydrolyzate.

  The above dextrin, wherein the glucan transferase is an enzyme derived from Rhodothermus obamensis.

  A food and drink comprising dextrin obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, wherein the iodine coloration degree of the dextrin is the starch and / or starch hydrolyzed Food or drink that is 20% or less of the iodine coloration degree of the decomposition product.

  A high energy imparting agent comprising a dextrin obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, wherein the iodine coloration degree of the dextrin is the starch and / or The high energy provision agent which is 20% or less of the iodine coloration degree of a starch hydrolyzate.

  The present invention can provide a dextrin having all the characteristics of low aging, low viscosity, low osmotic pressure and low oligosaccharide composition even at low DE.

  Furthermore, the dextrin of the present invention is a food or drink (for example, general food, general drink, retort food, frozen food, health food, medical food, nursing food, liquid food, swallow food, baby food, baby food, infant food, sports drink) , Soft drinks, carbonated drinks, fruit drinks, milk drinks, coffee, coffee drinks, soft drinks with coffee, tea drinks, oolong tea drinks, green tea drinks, barley tea drinks, mixed teas (blended teas), alcoholic drinks, non-alcoholic drinks, A further function can be imparted to food and drink by adding it to vegetable juice and the like. Furthermore, high concentration addition of dextrin, that is, high energy or thickening (viscosity) can be achieved. Further, the dextrin of the present invention is useful as a high energy imparting agent, a thickening (viscosity) imparting agent, a moisturizing agent, a corrigent, an aging inhibitor and the like.

  The present invention provides 20% of iodine coloration of starch and / or starch hydrolyzate, which is obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate. The present invention relates to a dextrin having the following iodine coloration and its use.

  First, the step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate will be described.

  The starch and / or starch hydrolyzate is not particularly limited, and examples thereof include general starches such as corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, and acids, α-amylase The starch hydrolyzate containing the liquefied liquid of the said starch by the above, its mixture, etc. are mentioned.

  As a glucan transferase and / or a mutant enzyme thereof, a glucan transferase derived from Rhotherthermus obamensis, a branching enzyme described in WO00 / 58445, specifically, SP1029-D manufactured by Novozyme is particularly preferable. The glucan transferase and / or its mutant enzyme converts an α-1,4-glycoside bond into an α-1,6-glycoside bond, from a high molecular weight substrate having a molecular weight of about 1000000 to a low molecular weight substrate having a molecular weight of about 1600. A branching enzyme that can act on any starch and / or starch hydrolysate. The amount of enzyme added is preferably 1000 U / g-DS, but is not particularly limited. For example, when the reaction is completed in a short time, the enzyme addition amount may be increased from the enzyme addition amount. In order to reduce the cost for the enzyme, the amount of the enzyme added may be reduced, the reaction time may be extended, and the conditions matched to the production equipment may be adopted, so the amount added is not particularly limited.

  The enzyme reaction temperature may be set to the optimum temperature (usually 50 ° C. to 70 ° C.) of the enzyme, and may be set in a range in which inactivation does not occur, and is not particularly limited.

  The dextrin obtained by the above steps can be treated and purified (for example, filtration, ion purification, drying, etc.) according to a usual method.

  By adjusting the reaction by glucan transferase and / or its mutant enzyme, the dextrin of the present invention obtained has an iodine coloration of 20% or less of the iodine coloration degree of the starch and / or starch hydrolyzate as raw materials. Have a degree.

The iodine coloration degree can be measured according to the following method.
Method for measuring iodine coloring degree 0.5 g of dextrin is accurately weighed in a 10 ml test tube with a marked line in terms of anhydride, added with pure water, and made up to 10 ml. Add 0.05 ml of 0.1 NI ₂ solution and stir well. After 15 minutes, the absorbance at 660 nm was measured with a spectrophotometer using a 10 mm quartz cell, and the absorbance at this time was defined as iodine coloration.

  The dextrin of the present invention obtained by the above process has an iodine coloration of 20% or less of the iodine coloration of starch and / or starch hydrolyzate as raw materials. It has low aging, low viscosity, low osmotic pressure and low oligosaccharide composition while having a low degree of degradation (low DE). In addition, when the iodine coloration degree of dextrin exceeds 20% of the iodine coloration degree of a raw material, aging property will become very strong. Moreover, although the effect is so high that the reduction | decrease rate of the iodine coloration degree of the dextrin obtained is large, when the industrial cost effectiveness is considered, the iodine coloration degree of the range of 1-15% of a raw material is preferable.

  Hereinafter, the decomposition degree, aging property, viscosity, osmotic pressure, and oligosaccharide composition will be described in detail.

Degradation degree [DE (dextrose equivalent)]
Degradation degree (DE) of dextrin can be measured by a modified somogi method (described in p11 to p12 of “A starch sugar related industrial analysis method”).

  Since the dextrin of the present invention has a degree of degradation equivalent to or lower than that of starch and / or starch hydrolyzate as raw materials, the dextrin of the present invention can be used in the conventional manner without changing the standard value of the starch-added product. The advantage is that it can be used freely as an alternative to starch and / or starch hydrolysates.

The aging property of aging dextrin can be evaluated according to the following method.
Aging evaluation method A dextrin aqueous solution with a solid content of 25% is prepared and stored at 4 ° C. Using a 10 mm quartz cell, the stored solution was measured with a spectrophotometer (UV-1600 UV-Visible Spectrophotometer: manufactured by Shimadzu Corporation) for the light transmittance at a wavelength of 720 nm. And evaluated by the time or days required for complete aging.
Transmittance (%) = transmitted light intensity / incident light intensity × 100
Complete aging: Less than 5% permeability No aging: More than 95% permeability

  Since the dextrin of the present invention has improved aging properties, that is, low aging properties, it is possible to suppress the quality deterioration of the dextrin-added product and to obtain advantages such as contributing to long-term quality stability.

Viscosity of dextrin can be measured according to the following method.
Viscosity Measuring Method A dextrin aqueous solution with a solid content concentration of 30% is prepared, and the viscosity (mPa · s) is measured using a B-type viscometer (Viscometer Model B: manufactured by TOKIMEC INC.) At a temperature of 30 ° C. and 12 rpm.

  The dextrin of the present invention has a viscosity equal to or lower than that of the starch and / or starch hydrolyzate as raw materials, so that the viscosity change of the dextrin-added product is small, and the addition of dextrin at a high concentration is also possible. Benefits such as being possible.

Osmotic pressure The osmotic pressure of dextrin can be measured according to the following method.
Osmotic pressure measurement method A 10% solids concentration dextrin aqueous solution is prepared, and the osmotic pressure (mOsm) is measured using an automatic osmotic pressure measuring apparatus (for example, Ozmostat OM-6040: manufactured by Kyoto Daiichi Kagaku Co., Ltd.) .

  Since the dextrin of the present invention has an osmotic pressure equivalent to or lower than that of starch and / or starch hydrolyzate as raw materials, it is used at a higher concentration than conventional starch and / or starch hydrolyzate. Even so, it is possible to keep the osmotic pressure equal or low, and there is an advantage that a dextrin-added product that does not cause laxative diarrhea can be produced.

Oligosaccharide composition The oligosaccharide composition of dextrin can be measured according to the following method.
Oligosaccharide composition measurement method A dextrin aqueous solution with a solid content concentration of 1% is prepared, and the oligosaccharide composition is analyzed by a normal analysis method of normal high performance liquid chromatography (HPLC) using, for example, MCI CK04S (manufactured by Mitsubishi Chemical) as a column Measure.

  The oligosaccharide of the present invention is the same as the oligosaccharide composition of starch and / or starch hydrolyzate as raw materials.

  In the present specification, “the oligosaccharide compositions are the same” means that the difference in each component is within 1.0% in the oligosaccharide composition analysis.

  Since the oligosaccharide composition of the dextrin of the present invention has the same oligosaccharide composition as that of the starch and / or starch hydrolyzate of the raw material, it can prevent the increase in color burn and sweetness of the dextrin-added product. As an alternative to the starch and / or starch hydrolyzate used, there are advantages such that the dextrin of the present invention can be used freely.

  As described above, when glucan transferase and / or a mutant enzyme thereof is allowed to act on starch and / or starch hydrolyzate, iodine presenting is 20% or less of the iodine coloration degree of starch and / or starch hydrolyzate as raw materials. The dextrin of the present invention having chromaticity has the characteristics of low aging, low viscosity, low osmotic pressure and low oligosaccharide composition as well as low DE. As the dextrin of the present invention has these five characteristics (low DE, low aging, low viscosity, low osmotic pressure and low oligosaccharide composition), it replaces conventionally used starch and / or starch hydrolysate. Even if it is used, functions such as stability can be imparted without changing the standard and flavor of the dextrin-added product. In addition, even if the dextrin of the present invention is added at a high concentration, effects such as not causing laxative diarrhea can be obtained.

  In addition, the dextrin of the present invention can be applied to various uses of food and drink.

  The dextrin of the present invention can be added to food and drink, and is not particularly limited as food or drink. For example, general food, general drink, retort food, frozen food, health food, medical food, nursing food, liquid food, swallowing food , Baby food, baby food, infant food, sports drink, soft drink, carbonated drink, fruit drink, milk drink, coffee, coffee drink, soft drink with coffee, tea drink, oolong tea drink, green tea drink, barley tea drink, mixed tea ( Blend tea), alcoholic beverages, non-alcoholic beverages, vegetable juices and the like.

  The dextrin of the present invention is also useful as a high energy imparting agent, a thickening (viscosity) imparting agent, a moisturizer, a corrigent, an aging inhibitor and the like.

  The present invention will be described in more detail in the following examples, but the present invention is not limited thereto.

Comparative Example 1: Waxy corn starch hydrolyzate After adding α-amylase to a waxy corn starch emulsion (concentration: 10-30%), the mixture was treated at 95-140 ° C for 0.5-1.0 hours to obtain a waxy corn starch hydrolyzate. Obtained in 85% yield (DE = 0.6).

Comparative Example 2: Waxy Corn Starch Hydrolyzate According to Comparative Example 1, a waxy corn starch hydrolyzate with DE = 2.7 was obtained in a yield of 94%.

Comparative Example 3: Sweet potato starch hydrolyzate According to Comparative Example 1, a sweet potato starch hydrolyzate with DE = 7.0 was obtained in 94% yield from the sweet potato starch.

Comparative Example 4: Corn starch hydrolyzate Add oxalic acid to corn starch emulsion (concentration: 10-30%), adjust pH to 2.0, and then treat at 95-140 ° C for 0.5-1.0 hours. A corn starch hydrolyzate with DE = 17.2 was obtained in 94% yield.

Example 1: Preparation of dextrin Waxy corn starch hydrolyzate (DE = 0.6) of Comparative Example 1 was cooled to 60 ° C and adjusted to pH 6.5, and then SP1029-D (derived from Rhodothermus obamensis) manufactured by Novozyme was used. 1000 U / g-DS was added, and the enzyme reaction was performed at 60 ° C. for 24 hours. The obtained dextrin was filtered, ion-purified and dried to obtain powdered dextrin with a yield of 92% (DE = 0.6). In the case of such a low DE dextrin (Comparative Example 1 and Example 1), the yield is improved due to low viscosity and improved aging.

Example 2 Preparation of Dextrin After adjusting the waxy corn starch hydrolyzate (DE = 2.7) of Comparative Example 2 to pH 6.5, 1000 U / g-DS of Novozyme SP1029-D (derived from Rhodothermus obamensis) was added. Then, the enzyme reaction was performed at 60 ° C. for 24 hours. The obtained dextrin was filtered, ion-purified and dried to obtain a powdered dextrin with a yield of 94% (DE = 2.7).

Example 3: Preparation of dextrin After the sugarcane starch hydrolyzate (DE = 7.0) of Comparative Example 3 was adjusted to pH 6.5, 1000 U / g-DS of Novozyme SP1029-D (derived from Rhodothermus obamensis) was added. Then, the enzyme reaction was performed at 60 ° C. for 24 hours. The obtained dextrin was filtered, ion-purified and dried to obtain a powdered dextrin with a yield of 94% (DE = 7.0).

Example 4: Preparation of dextrin After adjusting the corn starch hydrolyzate (DE = 17.2) of Comparative Example 4 to pH 6.0, 1000 U / g-DS of Novozyme SP1029-D (derived from Rhodothermus obamensis) was added. The enzyme reaction was performed at 60 ° C. for 24 hours. The obtained dextrin was filtered, ion-purified and dried to obtain a powdered dextrin with a yield of 94% (DE = 16.5).

  The physical properties (iodine coloration degree, DE, osmotic pressure, viscosity, and aging property) of the hydrolyzate of Comparative Examples 1 to 4 and Examples 1 to 4 are shown in Table 1 below.

  In addition, the dextrin of the present invention obtained by reacting an enzyme derived from Rhodothermus obamensis can be obtained in a significantly higher yield than the yield shown in Japanese Patent No. 1815698 (Patent Document 1) under any conditions. It becomes possible and is very advantageous economically.

(* 1) After diluted and measured, the measured value was multiplied by the dilution factor. (* 2) Unmeasurable due to aging cloudy precipitate (* 3) Measurement conditions: Brix 14.0, temperature 60 ° C., 30 rpm

  From Table 1, a dextrin having an iodine coloration of 20% or less of the raw material can be obtained by causing an enzyme derived from Rhodothermus obamensis to act on the starch and / or starch hydrolyzate as the raw material.

  The dextrin of the example has a low iodine coloration and a light yellow color, so even if it is added to foods and drinks, it can be freely added to foods and drinks without being mistaken for "addition of starch" Became possible.

  By setting the iodine coloration degree of the dextrin obtained by allowing the enzyme derived from Rhodothermus obamensis to be 20% or less of the raw material, the dextrin of the present invention was not aged for 60 days and could maintain a stable solution state ( (See Table 1).

  This extremely high aging resistance makes it possible to produce a dextrin-added product without changing the amount of dextrin added, that is, without changing the standard. Furthermore, long-term low-temperature storage of dextrin-added products has become possible.

  By setting the iodine coloration degree of dextrin obtained by reacting an enzyme derived from Rhodotermus obamensis to 20% or less of the raw material, DE below the raw material could be achieved (see Table 1).

  This makes it possible to produce a dextrin-added product without changing the amount of dextrin added, that is, without changing the standard.

  By setting the iodine coloration degree of dextrin obtained by allowing an enzyme derived from Rhodothermus obamensis to act to 20% or less of the raw material, the viscosity below the raw material could be achieved (see Table 1).

  As a result, there is no increase in viscosity even when the dextrin of the present invention is added to foods and drinks, etc., so that the viscosity does not change without changing the dextrin addition amount (that is, without changing the standard) or increasing the addition amount. It became possible to provide.

  The osmotic pressure below the raw material could be achieved by setting the iodine coloration degree of the dextrin obtained by the action of an enzyme derived from Rhodothermus obamensis to 20% or less of the raw material (see Table 1).

  This provides a dextrin-added product that does not cause defects such as the occurrence of laxative diarrhea associated with increased osmotic pressure without changing the dextrin addition amount, that is, without changing the standard or increasing the addition amount. It became possible to do.

The oligosaccharide compositions of the hydrolyzate of the comparative example and the dextrin of the example are shown in Table 2 below.

Fru: fructose G1: glucose G2: maltose G3: maltotriose G4: maltotetraose G5: maltopentaose DX: dextrin (* 4) cannot be measured (aging cloudy precipitate)

  As a result of the oligosaccharide composition analysis, it was possible to make the oligosaccharide composition the same even when the iodine coloration degree of dextrin obtained by reacting an enzyme derived from Rhodothermus obamensis was 20% or less of the raw material.

  As a result, it is possible to provide a dextrin-added product that does not have the disadvantages of increasing color burning or increasing sweetness even when heated without changing the amount of dextrin added, that is, without changing the standard.

  The dextrin of the present invention having a low DE, low aging property, low viscosity, low osmotic pressure and low oligosaccharide composition is used for food and drink, particularly health food, medical food, nursing food, liquid food, swallow food, baby food, baby food, It has become possible to use it in fields such as infant food and sports drinks.

Molecular weight distribution and polydispersity Analytical sample solutions of hydrolyzate of comparative example and dextrin of example were prepared using 0.2% NaCl aqueous solution as eluent, and molecular weight distribution and polydispersity by gel permeation chromatography by HPLC I asked for a degree.

In addition, what is necessary is just to use the column filled with the Na type strong acidic cation exchange resin for HPLC normally marketed, and the measurement should just use a normal method and is not specifically limited.

  The polydispersity is an index indicating the spread of the molecular weight distribution, and the smaller the polydispersity value, the narrower the molecular weight distribution. The molecular weight is indicated by LogM, and the distribution is shown in FIGS. The polydispersity indicates the value of Mw / Mn.

  The dextrin of the present invention has a very sharp molecular weight distribution compared to the raw material.

  As shown in FIG. 1, in the case of the dextrin of Example 1 (DE = 0.6), the polydispersity was 1.9, and the molecular weight distribution was very sharp.

  In addition, the waxy corn starch hydrolyzate (DE = 0.6) of Comparative Example 1 was unable to measure the molecular weight distribution and polydispersity because an aging cloudy precipitate was immediately generated.

  As shown in FIG. 2, the polydispersity of the waxy corn starch hydrolyzate (dotted line) of Comparative Example 2 is 13.5, the polydispersity of the dextrin of Example 2 (solid line) is 4.3, and the molecular weight distribution is very high. Became sharper.

  As shown in FIG. 3, the polydispersity of the sweet potato starch hydrolyzate of Comparative Example 3 (dotted line) is 10.0, the polydispersity of the dextrin of Example 3 (solid line) is 6.1, and the molecular weight distribution is very high. Became sharper.

  1-3 show that the outer chain portion of the starting glucan molecule is transferred to the same molecule by a transfer reaction, and the branched chain is changed to a dense molecule. Molecules with densely branched chains have a smaller molecular size than linear molecules, so the molecular weight distribution becomes very sharp, and intermolecular interactions are reduced, resulting in low viscosity. The

  Further, when the number of branched chains increases, water molecules are easily held between the branched chains, and the hydrogen bonding force between the branched chain molecules is weakened, so that the aging property is extremely lowered.

  In addition, the outer chain glucan molecular part is temporarily cleaved by the enzyme, but it is immediately coupled into the molecule as a new branched chain by the enzyme transfer reaction, so the number of reducing ends does not change and DE is maintained. . Thus, since the low molecule does not increase by the transfer reaction, the osmotic pressure is not changed, and the characteristics of low DE, low aging property, low viscosity and low osmotic pressure are imparted.

Example 5: Moisturizing Agent 11.4 g of a 25 wt% aqueous solution of the dextrin of the present invention (Examples 1 to 4) was added to 57.1 g of a commercially available rice cake (red bean ann). As a comparative example, instead of the dextrin aqueous solution of the present invention, 11.4 g of water was added to 57.1 g of commercially available rice cake (red bean sauce), and the whole was kneaded with a rubber spatula to make it uniform. The candy was dispensed into a jelly cup (about 20 g), and the total weight including the weight of the collected candy and the cup weight was measured. The cup lid was opened in a constant temperature and humidity chamber and allowed to stand (temperature 23 ° C., humidity 54%), the weight was measured one week after storage, and the water evaporation was calculated.

  The results are shown in Table 3 below. The dextrin of the present invention was found to be more useful as a humectant because it can suppress moisture evaporation and improve moisture retention compared to the comparative example.

Therefore, when the dextrin of the present invention is applied to food and drink,
Due to the low DE and low oligosaccharide composition, there is no increase in sweetness,
Because of its low viscosity, the physical properties of the dextrin-added product, in particular, the viscosity does not change, so the texture does not change.
Because of its low aging properties, physical properties such as food and drink, in particular, hardening and dryness due to aging of starchy substances are suppressed, and storage stability is improved.
Since the moisture retention is high, there is an advantage that passability is suppressed and storage stability is improved.

Example 6: Flavoring agent (1) 10.0 g of tea leaves were boiled for 20 minutes in 500 ml of hot water at 98 ° C. to prepare tea.
(2) 1.5 g of the dextrin of the present invention (Examples 1 to 4) was added to 50 ml of the tea of (1) above, and a sensory test on bitterness was performed. As a comparative example, 50 ml of tea to which the dextrin of the present invention was not added (no addition) was prepared.

  As a result, it was revealed that the dextrin of the present invention can reduce the bitter taste of tea and maintain a good flavor as compared with the comparative example (no addition), and is useful as a corrigent. .

Therefore, when the dextrin of the present invention is applied to food and drink,
Since it has a low DE and low oligosaccharide composition, there is no increase in sweetness and the quality of food and drink is not changed.
Because of its low viscosity, it does not change the physical properties of the product with added dextrin, especially the viscosity.
Because it is low osmotic pressure, it does not cause defects such as the occurrence of laxative diarrhea due to increased osmotic pressure,
Due to its low aging property, it does not produce cloudy precipitates during the cold storage of dextrin-added products.
It has any advantage that bitterness can be reduced and good flavor can be maintained.

  The present invention can provide a dextrin having all the characteristics of low aging, low viscosity, low osmotic pressure and low oligosaccharide composition even at low DE.

  Since the dextrin of the present invention is obtained by a process of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, it is simple and high in yield, and thus is very economical in industry. .

  Thus, the dextrin of the present invention is a food or drink, for example, general food, general drink, retort food, frozen food, health food, medical food, nursing food, liquid food, swallow food, baby food, baby food, infant food, Sports drinks, soft drinks, carbonated drinks, fruit drinks, milk drinks, coffee, coffee drinks, soft drinks with coffee, tea drinks, oolong tea drinks, green tea drinks, barley tea drinks, mixed teas (blended teas), alcoholic drinks, non-alcohol It can be added to beverages and vegetable juices.

  Furthermore, the product added with the dextrin of the present invention can be stored and distributed for a long time in the cold.

  The dextrin of the present invention is also useful as a high energy imparting agent, a thickening (viscosity) imparting agent, a moisturizer, a corrigent, an aging inhibitor and the like.

The molecular weight distribution of the dextrin of Example 1 is shown. The molecular weight distribution of the dextrin of Example 2 (solid line) and the waxy corn starch hydrolyzate of Comparative Example 2 (dotted line) is shown. The molecular weight distribution of the dextrin of Example 3 (solid line) and the sweet potato starch hydrolyzate of Comparative Example 3 (dotted line) is shown.

Claims (9)

  A dextrin obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, wherein iodine coloration degree of the dextrin is iodine of the starch and / or starch hydrolyzate Dextrin, which is 20% or less of the coloration degree.   The dextrin according to claim 1, wherein the iodine coloration is 1 to 15% of the iodine coloration of the starch and / or starch hydrolyzate.   The dextrin of Claim 1 or 2 whose viscosity is below the viscosity of the said starch and / or starch hydrolyzate.   The dextrin according to any one of claims 1 to 3, wherein the degree of degradation is equal to or less than the degree of degradation of the starch and / or starch hydrolyzate.   The dextrin of any one of Claims 1-4 whose osmotic pressure is below the osmotic pressure of the said starch and / or starch hydrolyzate.   The dextrin according to any one of claims 1 to 5, wherein the oligosaccharide composition is the same as that of the starch and / or starch hydrolyzate.   The dextrin according to any one of claims 1 to 6, wherein the glucan transferase is an enzyme derived from Rhodothermus obamensis.   A food and drink comprising dextrin obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, wherein the iodine coloration degree of the dextrin is the starch and / or starch hydrolyzed Food or drink that is 20% or less of the iodine coloration degree of the decomposition product.   A high energy imparting agent comprising a dextrin obtained by a step of allowing glucan transferase and / or its mutant enzyme to act on starch and / or starch hydrolyzate, wherein the iodine coloration degree of the dextrin is the starch and / or The high energy provision agent which is 20% or less of the iodine coloration degree of a starch hydrolyzate.

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