JP2018174764A - Starch-containing food product and modifier therefor - Google Patents
Starch-containing food product and modifier therefor Download PDFInfo
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Images
Abstract
Description
本発明は、澱粉含有食品に関する。より詳しくは、所定の特性を満たす澱粉分解物を含む澱粉含有食品、及び、所定の特性を満たす澱粉分解物を有効成分とする澱粉含有食品用の改質剤に関する。 The present invention relates to a starch-containing food. More specifically, the present invention relates to a starch-containing food containing a starch decomposition product satisfying a predetermined property, and a modifier for a starch-containing food containing a starch decomposition product satisfying a predetermined property as an active ingredient.
食品分野において、食品の食感を改良するニーズは幅広く存在する。例えば、麺類においては、もちもち感、弾力、つるみ感等の向上等、餃子・焼売の皮等の麺皮類においては、もちもち感や弾力の向上等、わらび餅、団子類、くず餅、水饅頭等の和菓子類においては、もちもち感、弾力、粘り、歯切れ等の向上等が求められている。 In the food sector, there is a wide range of needs to improve the texture of food. For example, in noodles, there is an improvement in the feeling of stickiness, elasticity, feeling of slack, etc. In noodles such as dumplings and grilled skins, an improvement in the feeling of stickiness and elasticity, etc. In the case of Japanese confectionery products, improvement in the feeling of stickiness, elasticity, tenacity, breakage and the like is required.
これらの麺類、麺皮類、和菓子類等の澱粉含有食品の物性を改良することを目的として、乳化剤、酵素、加工澱粉等が添加される技術が報告されているが、添加コストが高いことや、これらは食品添加物であることにより、近年の健康志向によって消費者から敬遠される傾向がある。 For the purpose of improving the physical properties of starch-containing foods such as noodles, noodles and Japanese confectionery, techniques in which an emulsifier, an enzyme, modified starch and the like are added have been reported, but the addition cost is high Because they are food additives, they tend to be discouraged from consumers by recent health-consciousness.
食品添加物に分類されないものを用いて、澱粉含有食品の物性を改良する技術も開発されつつある。例えば、特許文献１には、芋類、豆類、カボチャ、及び栗から選ばれた少なくとも１種の乾燥粉末と、デキストリンと、澱粉と、を含有する餅様食品用ミックス粉が開示されている。この餅様食品用ミックス粉では、水を加えたときにダマになることを防止し、粘度を下げて歯切れをよくし、保湿性を向上させて、食感が硬くなるのを防止するために、デキストリンが用いられている。 Techniques are also being developed to improve the physical properties of starch-containing foods using those that are not classified as food additives. For example, Patent Document 1 discloses a rice flour-like mixed powder containing at least one dry powder selected from potatoes, beans, pumpkins and chestnuts, dextrin and starch. With this mixed powder for chewing foods, it is intended to prevent lumping when water is added, to lower viscosity to improve crispness, to improve moisture retention, and to prevent the texture from becoming hard. , Dextrin is used.
また、特許文献２には、原料成分として粉末デキストリンを用いた和菓子類が開示されている。この和菓子類では、粉末デキストリンを用いることにより、経時的な水分蒸発による食品の劣化を防ぎ、しっとり感を保持し、ボリュームが向上し、外観に艶を出すことができる旨が開示されている。 Patent Document 2 discloses Japanese confectionery products using powder dextrin as a raw material component. It is disclosed that the use of powdered dextrin in this Japanese confectionary product can prevent deterioration of food due to evaporation of water over time, maintain moist feeling, improve the volume, and give gloss in appearance.
その他、特許文献３には、全糖質中のグルコース重合度６００以上に属する糖質の割合が３０％以下で、かつ全糖質中のグルコース重合度２００〜６００に属する糖質の割合が１０％〜１００％であり、グルコース重合度４０未満の糖質を除く糖質中の主鎖並びに分岐鎖を含む全直鎖糖に対する４０糖以上の直鎖糖部分の相対的割合が０．１〜１．０％であることを特徴とする食品物性改良用の糖質が開示されている。この糖質は、澱粉の老化を防止することにより、ソフト感保持効果を達成する旨が開示されている。 In addition, in Patent Document 3, the proportion of carbohydrates belonging to a glucose polymerization degree of 600 or more in all carbohydrates is 30% or less, and the proportion of carbohydrates belonging to a glucose polymerization degree of 200 to 600 in all carbohydrates is 10 % To 100%, and the relative proportion of the linear sugar moiety of at least 40 sugars to the total straight chain sugars including the main chain and branched chains in the sugar excluding a sugar having a glucose polymerization degree of less than 40 is 0.1 There is disclosed a sugar for improving food physical properties characterized in being 1.0%. It is disclosed that this sugar achieves the soft feeling maintaining effect by preventing the aging of starch.
麺類、麺皮類、和菓子類等の澱粉含有食品については、前述の通り、もちもち感や弾力等の向上を目的とする改良が続けられており、これまでの改良技術としては、歯ごたえのある食感に改良する方向であった。一方で、最終製品のバラエティー化、差別化、或いは、高齢者用食品や幼児用食品等の製品設計等においては、食感を柔らかく改良するという技術も非常に有用であるが、現在までのところ、麺類、麺皮類、和菓子類等の澱粉含有食品に、当該食品の基本的品質（外観や美味しさ）を維持しつつ、柔らかさを付与するような技術は、ほとんど知られていない。 With regard to starch-containing foods such as noodles, noodles and Japanese confectioneries, as described above, improvements aimed at improving the feeling of stickiness and elasticity have been continued. It was a direction to improve on the feeling. On the other hand, technology to soften the texture is also very useful in product variety and differentiation of final products, or in product design for foods for elderly people and children, etc. There is almost no known technology that imparts softness to starch-containing foods such as noodles, noodles and Japanese confectioneries while maintaining the basic quality (appearance and taste) of the food.
また、前述した特許文献３のように、特定の構成の糖質を用いて、澱粉含有食品のソフト感保持効果を達成する技術も存在するが、澱粉の経時的な老化を防止することによって、もともとあるソフト感を維持する効果であり、食品そのものに、更なる柔らかさを付与する技術ではない。 Moreover, like the patent document 3 mentioned above, although the technique which achieves the soft feeling maintenance effect of a starch containing food using the saccharide | sugar of a specific structure also exists, by preventing aging of starch with time, It is an effect of maintaining the original soft feeling, and it is not a technology to add further softness to the food itself.
そこで、本発明では、澱粉含有食品に、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感を付与する技術を提供することを主目的とする。 Therefore, in the present invention, the main object is to provide a technique for imparting a new soft texture to a starch-containing food while maintaining basic quality such as appearance and taste.
本願発明者らは、澱粉含有食品に新たな柔らかさを付与する技術について鋭意研究を行った結果、特定の構造を有する澱粉分解物を澱粉含有食品に含有させることにより、外観や美味しさといった基本的品質を維持しつつ、澱粉含有食品そのものの柔らかさが向上することを突き止め、本発明を完成させるに至った。 The inventors of the present invention have conducted intensive studies on technology for imparting new softness to starch-containing foods, and as a result, the starch degraded product having a specific structure is contained in the starch-containing food to obtain basics such as appearance and taste. It has been found that the softness of the starch-containing food itself is improved while maintaining the target quality, and the present invention has been completed.
即ち、本発明では、下記（１）及び（２）を満たす主鎖と分岐鎖とからなる分岐糖質を含む澱粉分解物を含む澱粉含有食品を提供する。
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。
本発明に係る澱粉含有食品において、前記ｘは、下記（１’）を満たしていてもよい。
（１’）８≦ｘ
本発明に係る澱粉含有食品において、前記ｙは、下記（２’）を満たしていてもよい。
（２’）３５≦ｙ≦６０
本発明に係る澱粉含有食品に用いる前記澱粉分解物において、分子量が１４０００〜８００００である画分には、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の少なくとも一部が含まれていてもよい。
That is, according to the present invention, there is provided a starch-containing food comprising a starch degradation product containing a branched sugar consisting of a main chain satisfying the following (1) and (2) and a branched chain.
(1) 7 ≦ x, where x is the content (% by mass) in the branched starch decomposed matter having a glucose polymerization degree (DP) of 8 to 9.
(2) 31 ≦ y ≦ 60, where y is the content (mass%) of the fraction having a molecular weight of 14,000 to 80000 in the starch degradation product.
In the starch-containing food according to the present invention, the x may satisfy the following (1 ′).
(1 ′) 8 ≦ x
In the starch-containing food according to the present invention, y may satisfy the following (2 ′).
(2 ′) 35 ≦ y ≦ 60
In the starch degradation product used for the starch-containing food according to the present invention, the fraction having a molecular weight of 14,000 to 80000 contains at least a part of a branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9 May be included.
本発明では、また、下記（１）及び（２）を満たす主鎖と分岐鎖とからなる分岐糖質を含む澱粉分解物を有効成分とする澱粉含有食品用改質剤を提供する。
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。
The present invention also provides a starch-containing modifier for food comprising, as an active ingredient, a starch degradation product containing a branched sugar consisting of a main chain satisfying the following (1) and (2) and a branched chain.
(1) 7 ≦ x, where x is the content (% by mass) in the branched starch decomposed matter having a glucose polymerization degree (DP) of 8 to 9.
(2) 31 ≦ y ≦ 60, where y is the content (mass%) of the fraction having a molecular weight of 14,000 to 80000 in the starch degradation product.
ここで、本発明に用いる技術用語の定義付けを行う。
本発明において、「澱粉含有食品」とは、澱粉を含有する麺類、麺皮類及び和菓子類を含む概念であり、パン等のベーカリー製品は含まない概念である。
本発明において、「麺類」とは、小麦粉又は小麦粉以外の穀粉、澱粉、及び他の原材料を加水混練して製麺したものを指し、特定の麺類に限定するものではない。例えば、うどん、中華麺、そば、そうめん、ひやむぎ、きしめん、パスタ類、冷麺、ビーフン、フォー等が挙げられる。また、麺類の形態も特に限定されるものでなく、例えば、生麺、茹で麺、蒸し麺、乾麺、即席麺、調理麺（チルド麺、冷凍麺、ＬＬ麺（ロングライフ麺）等）等が挙げられる。
本発明において、「麺皮類」とは、小麦粉又は小麦粉以外の穀粉、澱粉、及び他の原材料を加水混練してシート状に伸ばしたものを指し、特定の麺皮類に限定するものではない。例えば、餃子の皮、焼売の皮、小龍包の皮、ワンタンの皮、ラビオリ等のフィリング入りパスタの皮等が挙げられる。
本発明において、「和菓子類」とは、穀粉、澱粉、及び他の原材料を加水混練して所望の形態に成形した日本の伝統的な菓子を指し、特定の和菓子類に限定するものではない。例えば、団子類、わらび餅、くず餅、饅頭、水饅頭、求肥、餅類、大福、ういろう等が挙げられる。
Here, technical terms used in the present invention will be defined.
In the present invention, “starch-containing food” is a concept including starch-containing noodles, noodles and Japanese confectionery, and is a concept not including bakery products such as bread.
In the present invention, "noodles" refers to those prepared by subjecting flour, flour and starch other than wheat flour, starch, and other raw materials to hydrolysis and kneading to produce noodles, and is not limited to specific noodles. For example, udon, Chinese noodles, buckwheat noodles, somen noodles, rice husks, kishimen, pasta, cold noodles, rice noodles, pho, etc. may be mentioned. In addition, forms of noodles are not particularly limited, and raw noodles, boiled noodles, steamed noodles, dried noodles, instant noodles, cooked noodles (chilled noodles, frozen noodles, LL noodles (long life noodles), etc.), etc. It can be mentioned.
In the present invention, “noodle bark” refers to flour, starch, and other raw materials other than wheat flour or starch, and is kneaded into a sheet shape by water-kneading, and is not limited to a specific noodle bark . For example, skin of dumplings, skin of grilled fish, skin of small dragonfly, skin of wonton, pasta with filling such as ravioli, etc. may be mentioned.
In the present invention, "Japanese confectionery" refers to a traditional Japanese confectionery obtained by hydro-kneading flour, starch and other raw materials into a desired form, and is not limited to a specific Japanese confectionery. For example, there may be mentioned dumplings, bracken-starch, kuzu-don, wharf, wharf, iron-refining, moss, daifuku, uirou and the like.
本発明によれば、食品に分類される澱粉分解物を用いて、澱粉含有食品に、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感を付与することが可能である。 According to the present invention, it is possible to impart a new soft texture to a starch-containing food while maintaining a basic quality such as appearance and taste using starch degradation products classified into food.
以下、本発明を実施するための好適な形態について説明する。なお、以下に説明する実施形態は、本発明の代表的な実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 Hereinafter, preferred embodiments for carrying out the present invention will be described. The embodiment described below shows an example of a representative embodiment of the present invention, and the scope of the present invention is not narrowly interpreted.
＜澱粉分解物＞
まず、本発明に用いる澱粉分解物について説明する。本発明に係る澱粉含有食品は、以下に説明する澱粉分解物を少なくとも含有する。また、本発明に係る澱粉含有食品用改質剤は、以下に説明する澱粉分解物を、有効成分とする。
<Starch decomposition product>
First, the starch degradation product used in the present invention will be described. The starch-containing food according to the present invention at least contains the starch degradation product described below. In addition, the modifier for starch-containing food according to the present invention uses, as an active ingredient, the starch degradation product described below.
以下に説明する澱粉分解物を澱粉含有食品に用いることで、澱粉含有食品の外観や美味しさといった基本的品質を維持しつつ、澱粉含有食品そのものに、新たな柔らかい食感を付与することが可能である。即ち、本発明は、澱粉含有食品の従来からの問題である澱粉の経時的な劣化に伴う経時的なソフト感の低下を防止する技術ではなく、食品そのものに、新たな柔らかい食感を付与する技術である。 By using the starch degradation product described below for a starch-containing food, it is possible to impart a new soft texture to the starch-containing food itself while maintaining the basic quality such as appearance and taste of the starch-containing food. It is. That is, the present invention is not a technique for preventing the decrease in soft feeling with time due to the deterioration with time of starch which is a conventional problem of starch-containing foods, but imparts a new soft texture to food itself. It is a technology.
特に、製造工程又は調理工程において、水の存在下で加熱する工程、即ち、糊化工程を行う澱粉含有食品に、新たな柔らかい食感を付与することが可能である。水の存在下で加熱する工程、即ち、糊化工程において、以下に説明する澱粉分解物を澱粉含有食品中に存在させることにより、後述する実施例で示すように、糊化工程後の澱粉含有食品に新たな柔らかい食感が付与される。 In particular, it is possible to impart a new soft texture to the starch-containing food which is subjected to a heating step in the presence of water, ie, a gelatinization step, in the manufacturing step or the cooking step. In the step of heating in the presence of water, that is, in the gelatinization step, the starch decomposition product described below is present in a starch-containing food to allow the starch-containing product to be obtained after the gelatinization step as shown in the following examples. The food is given a new soft texture.
本発明で用いる澱粉分解物は、主鎖と分岐鎖とからなる分岐糖質を含む。そして、この澱粉分解物中の、グルコース重合度（ＤＰ）が８〜９である分岐鎖の含有量（質量％）ｘが、下記（１）を満たすことを特徴とする。
（１）７≦ｘ
The starch degradation product used in the present invention contains a branched sugar consisting of a main chain and a branched chain. And it is characterized by content (mass%) x of branched chain whose glucose polymerization degree (DP) is 8-9 in this starch decomposition product satisfy | filling the following (1).
(1) 7 ≦ x
なお、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）ｘは、澱粉分解物中に含まれるＤＰ８〜９である糖鎖の含有量と、澱粉分解物をイソアミラーゼやプルラナーゼ等の枝切り酵素で処理することにより分岐鎖が切られた状態の、澱粉分解物の枝切り酵素処理物中のＤＰ８〜９である糖鎖の含有量とを測定し、枝切り酵素処理によって増加したＤＰ８〜９である糖鎖の量を算出することにより求めることができる。 The content (% by mass) x in the branched starch degradation product having a glucose polymerization degree (DP) of 8 to 9 is the content of sugar chains that are DP 8 to 9 contained in the starch degradation product, The content of sugar chains which are DP8 to DP9 in the debranched enzyme-treated product of the starch decomposition product in a branched chain cut state by treating the starch decomposition product with a debranching enzyme such as isoamylase or pullulanase It can be determined by measurement and calculating the amount of DP 8-9 which is increased by debranching enzyme treatment.
また、本発明で用いる澱粉分解物は、分子量が１４０００〜８００００である画分の含有量（質量％）ｙが、下記（２）を満たすことを特徴とする。
（２）３１≦ｙ≦６０
In addition, the starch degradation product used in the present invention is characterized in that the content (mass%) y of the fraction having a molecular weight of 14000 to 80000 satisfies the following (2).
(2) 31 ≦ y ≦ 60
本発明で用いる澱粉分解物は、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）ｘと、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）ｙとが、前記（１）及び（２）の両方を満たすことを特徴とする。後述する実施例で示す通り、これらの２つの条件を同時に満たすことで、澱粉含有食品に新たな柔らかい食感を付与することができる。 The starch degradation product used in the present invention has a content (% by mass) x in a branched starch degradation product having a glucose polymerization degree (DP) of 8 to 9 and a starch degradation of a fraction having a molecular weight of 14000 to 80000. It is characterized in that the content (mass%) y in the substance satisfies both the above (1) and (2). As shown in the examples described later, by simultaneously satisfying these two conditions, it is possible to impart a new soft texture to the starch-containing food.
本発明で用いる澱粉分解物は、前記（１）及び（２）を満たしていれば、澱粉含有食品に、新たな柔らかい食感を付与することができるが、前記ｘは、下記（１’）を満たすことが好ましい。前記ｘが、下記（１’）を満たすと、澱粉含有食品に付与される柔らかい食感を更に向上させることができる。
（１’）８≦ｘ
The starch decomposition product used in the present invention can impart a new soft texture to a starch-containing food as long as the above (1) and (2) are satisfied, but the x is a following (1 ′) It is preferable to satisfy When the above x satisfies the following (1 ′), the soft texture imparted to the starch-containing food can be further improved.
(1 ′) 8 ≦ x
また、前記ｙは、下記（２’）を満たすことが好ましい。前記ｙが、下記（２’）を満たすと、澱粉含有食品に付与される柔らかい食感を更に向上させることができる。
（２’）３５≦ｙ≦６０
Moreover, it is preferable that said y satisfy | fills following (2 '). When y satisfies the following (2 ′), the soft texture imparted to the starch-containing food can be further improved.
(2 ′) 35 ≦ y ≦ 60
本発明で用いる前記澱粉分解物において、分子量が１４０００〜８００００である画分には、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の少なくとも一部が含まれていてもよい。即ち、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の一部又は全部が、分子量が１４０００〜８００００である画分に含まれていてもよく、グルコース重合度（ＤＰ）が８〜９である分岐鎖を有する分岐糖質の一部が、分子量が１４０００〜８００００である画分以外の画分に含まれていてもよい。 In the starch degradation product used in the present invention, the fraction having a molecular weight of 14000 to 80000 contains at least a part of a branched sugar having a branched chain having a glucose polymerization degree (DP) of 8 to 9 It is also good. That is, part or all of the branched carbohydrate having a branched chain having a glucose polymerization degree (DP) of 8 to 9 may be contained in the fraction having a molecular weight of 14,000 to 80,000; A part of branched saccharides having branched chains of 8 to 9) may be contained in fractions other than the fraction having a molecular weight of 14000 to 80000.
更に、本発明に用いる前記澱粉分解物において、グルコース重合度（ＤＰ）が３〜７である分岐鎖の前記澱粉分解物中の含有量（質量％）ｚは、下記（３）を満たすことが好ましい。
（３）ｚ≦１５
Furthermore, in the starch degradation product used in the present invention, the content (mass%) z of the branched starch degradation product having a glucose polymerization degree (DP) of 3 to 7 satisfies the following (3): preferable.
(3) z ≦ 15
グルコース重合度（ＤＰ）が３〜７である分岐鎖の澱粉分解物中の含有量（質量％）を１５質量％以下とすることにより、澱粉含有食品に付与される柔らかい食感を更に向上させることができる。 By setting the content (% by mass) in the branched starch decomposition product having a glucose polymerization degree (DP) of 3 to 7 to 15% by mass or less, the soft texture imparted to a starch-containing food is further improved be able to.
なお、グルコース重合度（ＤＰ）が３〜７である分岐鎖の澱粉分解物中の含有量（質量％）ｚは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）ｘと同様に、澱粉分解物中に含まれるＤＰ３〜７である糖鎖の含有量と、澱粉分解物をイソアミラーゼやプルラナーゼ等の枝切り酵素で処理することにより分岐鎖が切られた状態の、澱粉分解物の枝切り酵素処理物中のＤＰ３〜７である糖鎖の含有量とを測定し、枝切り酵素処理によって増加したＤＰ３〜７である糖鎖の量を算出することにより求めることができる。 The content (% by mass) of branched chain starch decomposition products having a glucose polymerization degree (DP) of 3 to 7 (mass%) is in branched starch decomposition products having a glucose polymerization degree (DP) of 8 to 9 Similar to the content (mass%) of x, the content of DP3 to DP7 sugar chains contained in the starch degradation product, and the starch degradation product being branched by treatment with a debranching enzyme such as isoamylase or pullulanase Measure the content of DP3 to DP7 sugar chains in the debranched enzyme treatment product of the starch degradation product in a chain-cut state, and increase the DP3 to DP7 sugar chain content by the debranching enzyme treatment It can be determined by calculating
＜澱粉分解物の製造方法＞
本発明で用いる澱粉分解物は、その組成自体が新規であって、その収得の方法については特に限定されることはない。例えば、澱粉原料を、一般的な酸や酵素を用いた処理や、各種クロマトグラフィー、膜分離、エタノール沈殿等の所定操作を適宜、組み合わせて行うことによって得ることができる。
<Method of Producing Degraded Starch>
The starch degradation product used in the present invention is novel in its composition itself, and the method of obtaining it is not particularly limited. For example, the starch raw material can be obtained by appropriately combining and performing predetermined operations such as treatment using general acids and enzymes, various chromatography, membrane separation, ethanol precipitation and the like.
本発明で用いる澱粉分解物を得るために原料となり得る澱粉原料としては、公知の澱粉分解物の原料となり得る澱粉原料を１種又は２種以上自由に選択して用いることができる。例えば、コーンスターチ、米澱粉、小麦澱粉等の澱粉（地上系澱粉）、馬鈴薯、キャッサバ、甘藷等のような地下茎又は根由来の澱粉（地下系澱粉）を挙げることができる。 As a starch raw material which can be used as a raw material to obtain a starch decomposition product used in the present invention, one or two or more starch raw materials which can be a raw material of a known starch decomposition product can be freely selected and used. For example, starches such as corn starch, rice starch and wheat starch (ground based starch), starches derived from rhizomes or roots such as potato, cassava, sweet potato and the like (ground based starch) can be mentioned.
本発明で用いる澱粉分解物を効率的に得る方法として、澱粉原料を、酸又はαアミラーゼを用いて液化した後、枝作り酵素を作用させる方法がある。酸を用いて液化する場合、本発明で用いる澱粉分解物の製造に用いることができる酸の種類は特に限定されず、澱粉の酸液化が可能な酸であれば、公知の酸を１種又は２種以上、自由に選択して用いることができる。例えば、塩酸、シュウ酸等を用いることができる。 As a method of efficiently obtaining a starch degradation product used in the present invention, there is a method of liquefying a starch raw material using an acid or α-amylase and then acting a branching enzyme. When liquefying using an acid, the type of acid that can be used for producing the starch degradation product used in the present invention is not particularly limited, and any known acid can be used as long as it is an acid capable of acid liquefying starch. Two or more kinds can be freely selected and used. For example, hydrochloric acid, oxalic acid and the like can be used.
また、澱粉原料の酸液化の前後や、枝作り酵素を作用させる前後に、他の分解酵素（例えば、αアミラーゼ等）による処理を自由に組み合わせることも可能である。例えば、澱粉原料を、酸を用いて液化した後、枝作り酵素を作用させ、更に、他の分解酵素（例えば、αアミラーゼ等）による処理を行う方法を採用することも可能である。このように、酸液化、枝作り酵素による作用の後に、分解酵素を作用させることで、澱粉分解物の分解度を所望の範囲に調整することが容易になる。 In addition, before and after acid liquefaction of the starch raw material and before and after acting of a branching enzyme, it is also possible to freely combine treatments with other degrading enzymes (for example, α-amylase etc.). For example, after liquefying a starch raw material using an acid, it is also possible to adopt a method of causing a branching enzyme to act and further performing treatment with another degrading enzyme (eg, α-amylase etc.). Thus, after the action of the acid liquefaction and the action by the branching enzyme, the action of the degrading enzyme makes it easy to adjust the degree of degradation of the starch degradation product to a desired range.
また、本発明で用いる澱粉分解物は、澱粉原料の酸液化を行わず、澱粉原料をαアミラーゼ等の分解酵素を用いて液化し、次いで、枝作り酵素を用いた処理を行った後、更に、αアミラーゼ等の分解酵素を用いて分解することによっても、製造することができる。 Moreover, the starch decomposition product used by this invention does not acidify the starch raw material, liquefies a starch raw material using decomposition enzymes, such as alpha amylase, and, after performing a process using a branching enzyme next, It can also be produced by decomposition using a decomposing enzyme such as α-amylase.
ここで、枝作り酵素（branching enzyme）とは、α−１，４−グルコシド結合でつながった直鎖グルカンに作用して、α−１，４−グルコシド結合を切断してα−１，６−グルコシド結合による枝分かれを形成させる働きを持った酵素の総称である。本発明で用いる澱粉分解物の製造で枝作り酵素を用いる場合、その種類は特に限定されず、公知の枝作り酵素を１種又は２種以上、自由に選択して用いることができる。例えば、動物や細菌等から精製したもの、又は、馬鈴薯、イネ種実、トウモロコシ種実等の植物から精製したもの等を用いることができる。 Here, the branching enzyme (branching enzyme) acts on a linear glucan linked by an α-1,4-glucosidic bond to cleave the α-1,4-glucosidic bond to give α-1,6- It is a generic term for enzymes having the function of forming branches by glucosidic bonds. When a branching enzyme is used in the production of the starch degradation product used in the present invention, the type is not particularly limited, and one or two or more known branching enzymes can be freely selected and used. For example, those purified from animals, bacteria and the like, or those purified from plants such as potato, rice seeds and corn seeds can be used.
以上のように、本発明で用いる澱粉分解物を製造する方法は特に限定されないが、澱粉原料を酸又は酵素で液化した後、枝作り酵素処理を行う方法が好ましい。この方法を用いれば、グルコース重合度（ＤＰ）８〜９の分岐鎖の含有量を所望の範囲に調整しやすいため、本発明で用いる澱粉分解物を安価にかつ、工業的に製造する場合に好適である。更に、澱粉原料の液化の前後や、枝作り酵素を作用させる前後に、αアミラーゼ処理を行う方法が好ましい。この方法を用いれば、澱粉分解物の分解度を所望の範囲に調整することが容易になる。 As mentioned above, although the method to manufacture the starch decomposition product used by this invention is not specifically limited, After liquefying a starch raw material with an acid or an enzyme, the method of performing a branching enzyme treatment is preferable. When this method is used, it is easy to adjust the branched chain content of glucose polymerization degree (DP) 8 to 9 to a desired range, and therefore, when producing the starch degradation product used in the present invention inexpensively and industrially It is suitable. Furthermore, a method of performing an α-amylase treatment before and after liquefaction of the starch raw material and before and after acting of a branching enzyme is preferable. Use of this method makes it easy to adjust the degree of degradation of the starch degradation product to a desired range.
また、本発明では、目的の澱粉分解物となるように各種処理を行った後に、活性炭脱色、イオン精製等を行い、不純物を除去することも可能であり、不純物を除去することが好ましい。 Further, in the present invention, after performing various treatments so as to obtain a target starch decomposition product, it is possible to remove the impurities by performing decolorization of activated carbon, ion purification and the like, and it is preferable to remove the impurities.
更に、固形分３０〜８０％に濃縮して液体状にすることや、真空乾燥や噴霧乾燥により脱水乾燥することで粉末化した状態で澱粉含有食品用改質剤として用いることも可能である。 Furthermore, it is also possible to use it as a starch-containing food modifier in a powdered state by concentrating to 30-80% solid content to make it liquid, or dehydrating to dry by vacuum drying or spray drying.
＜澱粉含有食品用改質剤＞
本発明に係る澱粉含有食品用改質剤は、前述した澱粉分解物を有効成分とすることを特徴とする。そのため、当該澱粉含有食品用改質剤を利用することで、澱粉含有食品に対して、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感を付与することができる。
<Modifier for starch-containing food>
The modifier for starch-containing foods according to the present invention is characterized by using the above-mentioned degraded starch as an active ingredient. Therefore, it is possible to impart a new soft texture to the starch-containing food while maintaining a basic quality such as appearance and taste by using the starch-containing food modifier.
本発明に係る澱粉含有食品用改質剤は、有効成分として前述した澱粉分解物を含んでいれば、前述した澱粉分解物のみで構成されていてもよいし、本発明の効果を損なわない限り、他の成分を１種又は２種以上、自由に選択して含有させることもできる。他の成分としては、例えば、通常製剤化に用いられている賦形剤、ｐＨ調整剤、着色剤、矯味剤、崩壊剤、滑沢剤、安定剤等の成分を用いることができる。更に、公知の又は将来的に見出される機能を有する成分を、適宜目的に応じて併用することも可能である。前述した澱粉分解物は、食品に分類されるため、当該澱粉分解物以外の成分の選択次第では、当該澱粉含有食品用改質剤を食品として扱うことが可能となる。 The modifier for starch-containing foods according to the present invention may be composed only of the above-mentioned degraded starch, as long as it contains the above-described degraded starch as an active ingredient, as long as the effects of the present invention are not impaired. And one or more other components may be freely selected and contained. As other components, for example, components usually used for formulation, such as excipients, pH adjusters, colorants, flavors, disintegrants, lubricants, stabilizers and the like can be used. Furthermore, it is also possible to use a component having a known function or a function to be found in the future depending on the purpose as appropriate. Since the above-mentioned degraded starch products are classified into foods, depending on the selection of components other than the degraded starch products, it is possible to treat the modifying agent for starch-containing foods as a food.
＜澱粉含有食品＞
本発明に係る澱粉含有食品は、前述した澱粉分解物を含有することを特徴とする。前述した澱粉分解物を含有することで、当該澱粉含有食品は、外観や美味しさといった基本的品質を維持しつつ、新たな柔らかい食感が付与される。前述した澱粉分解物は、公知の澱粉含有食品に添加することもできるし、澱粉含有食品の原料の一つとして利用して澱粉含有食品を製造することもできる。
<Starch-containing food>
The starch-containing food according to the present invention is characterized by containing the above-mentioned degraded starch. By containing the above-described degraded starch, the starch-containing food is given a new soft texture while maintaining basic qualities such as appearance and taste. The starch degradation products described above can be added to known starch-containing foods, or can be used as one of the raw materials of starch-containing foods to produce starch-containing foods.
以下、実施例に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 Hereinafter, the present invention will be described in more detail based on examples. The embodiments described below show an example of a representative embodiment of the present invention, and the scope of the present invention is not narrowly interpreted.
＜実験例１＞
実験例１では、澱粉分解物の具体的な糖組成が、糊化後の小麦澱粉の物性にどのように影響するかを検討した。
Experimental Example 1
In Experimental Example 1, it was examined how the specific sugar composition of the starch degradation product affected the physical properties of wheat starch after gelatinization.
（１）試験方法
［枝作り酵素］
本実験例では、枝作り酵素の一例として、ＷＯ００／５８４４５の方法に則って、精製したRhodothermus obamensis由来の酵素（以下「枝作り酵素」とする）を用いた。
(1) Test method [branching enzyme]
In this experimental example, an enzyme derived from Rhodothermus obamensis (hereinafter referred to as “branching enzyme”) purified according to the method of WO 00/58445 was used as an example of a branching enzyme.
なお、枝作り酵素の活性測定は、以下の方法で行った。
基質溶液として、０．１Ｍ酢酸 緩衝液（ｐＨ５．２）にアミロース（Ｓｉｇｍａ社製,Ａ０５１２）を０．１質量％溶解したアミロース溶液を用いた。
５０μＬの基質液に５０μＬの酵素液を添加し、３０℃で３０分間反応させた後、ヨウ素-ヨウ化カリウム溶液(０．３９ｍＭヨウ素−６ｍＭヨウ化カリウム−３．８ｍＭ塩酸混合用液）を２ｍＬ加え反応を停止させた。ブランク溶液として、酵素液の代わりに水を添加したものを調製した。反応停止から１５分後に６６０ｎｍの吸光度を測定した。枝作り酵素の酵素活性量１単位は、上記の条件で試験する時、６６０ｎｍの吸光度を１分間に１％低下させる酵素活性量とした。
The activity of the branching enzyme was measured by the following method.
As a substrate solution, an amylose solution in which 0.1% by mass of amylose (manufactured by Sigma, A0512) was dissolved in 0.1 M acetate buffer (pH 5.2) was used.
After adding 50 μL of the enzyme solution to 50 μL of the substrate solution and reacting at 30 ° C. for 30 minutes, 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixture solution) In addition, the reaction was stopped. As a blank solution, one to which water was added instead of the enzyme solution was prepared. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. One unit of the amount of enzyme activity of the branching enzyme was defined as an amount of enzyme activity that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.
［ＤＥ］
「澱粉糖関連工業分析法」（澱粉糖技術部会編）のレインエイノン法に従って算出した。
[DE]
Calculated according to the Raineinon method of "Starch sugar related industrial analysis method" (edited by the starch sugar technology section).
［澱粉分解物中の分子量１４０００〜８００００の画分の含有量］
下記の表１に示す条件で、ゲルろ過クロマトグラフィーにて分析を行った。分子量スタンダードとして、ShodexスタンダードGFC（水系GPC）カラム用Standard P-82（昭和電工株式会社製）を使用し、分子量スタンダードの溶出時間と分子量の相関から算出される検量線に基づいて、澱粉分解物中の分子量１４０００〜８００００の画分の含有量を算出した。
[Content of Fraction of Molecular Weight 14000 to 80000 in Starch Degraded Product]
Analysis was performed by gel filtration chromatography under the conditions shown in Table 1 below. As a molecular weight standard, Standard P-82 (manufactured by Showa Denko KK) for Shodex Standard GFC (water-based GPC) column is used, and the starch degradation product is obtained based on a calibration curve calculated from the correlation between the elution time of molecular weight standard and molecular weight. The content of the fraction having a molecular weight of 14,000 to 80000 was calculated.
［澱粉分解物中のＤＰ８〜９である分岐鎖又はＤＰ３〜７である分岐鎖の含有量］
ａ．未処理の澱粉分解物中のＤＰ８〜９又はＤＰ３〜７である糖鎖の含有量の測定
Ｂｒｉｘ１％に調整した澱粉分解物溶液について、下記表２に示す条件で液体クロマトグラフィーにて分析を行い、保持時間に基づいて、ＤＰ８〜９又はＤＰ３〜７の含量を測定した。
[The content of branched chains which are DP 8 to 9 in branched starches or branched chains which are DP 3 to 7 in a starch degradation product]
a. Measurement of the content of sugar chain which is DP 8-9 or DP 3-7 in unprocessed starch degradation product The starch degradation product solution adjusted to Brix 1% is analyzed by liquid chromatography under the conditions shown in Table 2 below. Based on the retention time, the content of DP8-9 or DP3-7 was measured.
ｂ．分岐鎖が切られた状態の澱粉分解物の枝切り酵素処理物中のＤＰ８〜９又はＤＰ３〜７である糖鎖の含有量の測定
Ｂｒｉｘ５％に調整した澱粉分解物溶液２００μＬに、１Ｍ酢酸緩衝液（ｐＨ５．０）を２μＬ、イソアミラーゼ（Ｐｓｅｕｄｏｍｏｎａｓ ｓｐ．由来、Ｍｅｇａｚｙｍｅ製）を固形分（ｇ）当たり１２５ユニット、プルラナーゼ（Ｋｌｅｂｓｉｅｌｌａ ｐｌａｎｔｉｃｏｌａ由来、Ｍｅｇａｚｙｍｅ製）を固形分（ｇ）当たり８００ユニット添加し、水で全量４００μＬになるように調整した。これを４０℃で２４時間酵素反応させた後、煮沸により反応を停止した。これに６００μＬの水を加え、１２０００ｒｐｍにて５分間遠心分離を行った。上清９００μＬを脱塩、フィルター処理後、表２に示す条件で液体クロマトグラフィーにて分析を行い、保持時間に基づいて、ＤＰ８〜９又はＤＰ３〜７の含量を測定した。
b. Measurement of the content of sugar chain which is DP 8-9 or DP 3-7 in debranched enzyme-treated starch hydrolyzate in the state of branching off chain: 200 μL of starch hydrolyzate solution adjusted to Brix 5% with 1 M acetate buffer Add 2 μL of solution (pH 5.0), 125 units per solid (g) of isoamylase (Pseudomonas sp., From Megazyme), and 800 units per pull (n) of pullulanase (from Klebsiella planticola, from Megazyme) The total volume was adjusted to 400 μL with water. The mixture was subjected to enzymatic reaction at 40 ° C. for 24 hours and then stopped by boiling. To this, 600 μL of water was added and centrifuged at 12000 rpm for 5 minutes. After 900 μL of the supernatant was desalted and filtered, it was analyzed by liquid chromatography under the conditions shown in Table 2 to determine the content of DP8-9 or DP3-7 based on the retention time.
ｃ．澱粉分解物中のＤＰ８〜９又はＤＰ３〜７である分岐鎖の含有量の算出
前記ｂで求めたＤＰ８〜９の含量から、前記ａで求めたＤＰ８〜９の含量を引くことにより、澱粉分解物中のＤＰ８〜９である分岐鎖の含有量を算出した。同様に、前記ｂで求めたＤＰ３〜７の含量から、前記ａで求めたＤＰ３〜７の含量を引くことにより、澱粉分解物中のＤＰ３〜７である分岐鎖の含有量を算出した。
c. Calculation of branched chain content of DP 8-9 or DP 3-7 in the starch degradation product Starch degradation by subtracting the content of DP 8-9 determined in the above a from the content of DP 8 to 9 determined in the above b The content of branched chains of DP 8 to 9 in the substance was calculated. Similarly, by subtracting the contents of DP3 to 7 obtained in a above from the contents of DP3 to 7 obtained in b above, the branched chain contents of DP3 to 7 in the starch degradation product were calculated.
［評価方法］
（ａ）ＲＶＡによる最終粘度測定
澱粉分解物の食感改良効果の簡易的な評価方法として、澱粉分解物のＲＶＡ最終粘度による評価を行った。具体的には、水に、小麦澱粉を６質量％、及び下記表３に示す各澱粉分解物を５質量％（固形分として）で懸濁させ、ＲＶＡ（ラピッド・ビスコ・アナライザー）を用いて、図１に示す条件で処理して、最終粘度（９００ｓｅｃ経過後粘度）を測定し、コントロール（澱粉分解物が無添加の小麦澱粉懸濁液（６質量％））と比較することで、澱粉分解物の食感改良効果を評価した。
なお、ＲＶＡの最終粘度の測定値と、澱粉含有食品の食感との関係については、例えば、日作四国支報４０：３０−３１，２００３に、最終粘度と麺の硬さには、相関関係があることが報告されており、ＲＶＡ最終粘度が低いほど、柔らかい食感となることを示唆している。
[Evaluation method]
(A) Final viscosity measurement by RVA As a simple evaluation method of the texture improvement effect of a starch degradation product, evaluation by RVA final viscosity of a starch degradation product was performed. Specifically, 6 mass% of wheat starch and 5 mass% (as solid content) of each starch decomposition product shown in Table 3 below are suspended in water, and RVA (Rapid Bisco Analyzer) is used. Treated under the conditions shown in FIG. 1 to measure the final viscosity (viscosity after 900 seconds), and compare it with the control (a wheat starch suspension (6 mass%) to which no starch degradation product is added). The texture improvement effect of the degradation product was evaluated.
In addition, about the relationship between the measured value of the final viscosity of RVA and the texture of the starch-containing food, for example, there is a correlation between the final viscosity and the hardness of the noodle in Nissho Shikoku Supplementary Report 40: 30-31, 2003. A relationship is reported, suggesting that the lower the RVA final viscosity, the softer the texture.
（２）実施例・比較例の製法
［実施例１］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（ターマミルＳＣ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化して、この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ１２になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり６００ユニット添加し、６５℃で４０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例１の澱粉分解物を得た。
(2) Preparation of Examples and Comparative Examples [Example 1]
Alpha amylase (TERMAMIL SC, manufactured by Novozymes Japan Ltd.) is added 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass hydrated lime, and the jet cooker The liquid is liquefied at 110 ° C., and the liquefied liquid is kept at 95 ° C., and DE is measured over time. When it becomes DE 12, the pH is adjusted to 4.0 with 10% hydrochloric acid and boiled. The reaction was stopped by After adjusting the pH of the sugar solution from which the reaction was stopped to 6.0, 600 units of a branching enzyme per solid content (g) was added and reacted at 65 ° C. for 40 hours. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 50% by mass. Furthermore, the concentrate was pulverized with a spray drier to obtain the degraded starch of Example 1.
［実施例２］
１０％塩酸にてｐＨ２．５に調整した３０質量％のコーンスターチスラリーを、１４０℃の温度条件でＤＥ５まで分解した。常圧に戻した後、１０質量％消石灰を用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、αアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、９５℃で反応を行い、経時的にＤＥを測定して、ＤＥが９になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり１１００ユニット添加し、６５℃で４０時間反応させた。更にαアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１５になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度６０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例２の澱粉分解物を得た。
Example 2
A 30% by mass corn starch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE 5 at a temperature of 140 ° C. After the pressure is returned to normal pressure, the pH of the sugar solution whose reaction is stopped is adjusted to 5.8 by neutralization with 10% by mass hydrated lime, and then α-amylase (klytase T10S, manufactured by Amano Enzyme Co., Ltd.) The solid content (g) was added 0.02% by mass, the reaction was carried out at 95 ° C., DE was measured over time, and when DE became 9, the pH was adjusted to 4.0 with 10% hydrochloric acid The reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 6.0, 1100 units of a branching enzyme per solid content (g) was added and reacted at 65 ° C. for 40 hours. Furthermore, α-amylase (klytase T10S, manufactured by Amano Enzyme Co., Ltd.) is added at 0.02% by mass per solid content (g), and the reaction is carried out at 80 ° C. DE is measured with time; When it reached, pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 60% by mass. Furthermore, the concentrate was pulverized with a spray dryer to obtain the degraded starch of Example 2.
［実施例３］
１０質量％消石灰にてｐＨ５．８に調整した２０質量％のワキシーコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ６になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で２０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度４０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例３の澱粉分解物を得た。
[Example 3]
Α-amylase (Lycozyme Supra, manufactured by Novozymes Japan Ltd.) is added at 0.2% by mass per solid content (g) to a 20% by mass waxy corn starch slurry adjusted to pH 5.8 with 10% by mass hydrated lime It liquefied with a jet cooker (temperature 110 ° C). The liquefied liquid was kept at 95 ° C., and DE was measured over time. When DE6 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 6.0, 500 units of a branching enzyme per solid content (g) were added and reacted at 65 ° C. for 20 hours. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 40% by mass. Furthermore, the concentrate was pulverized with a spray dryer to obtain the degraded starch of Example 3.
［実施例４］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ７になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で５０時間反応させた。更にαアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１０になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例４の澱粉分解物を得た。
Example 4
Alpha amylase (Lycozyme Supra, manufactured by Novozymes Japan Ltd.) is added 0.2 mass% per solid content (g) to 30 mass% corn starch slurry adjusted to pH 5.8 with 10 mass% hydrated lime, and jetted It liquefied with the cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., and DE was measured over time. When it became DE 7, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 6.0, 500 units of a branching enzyme per solid content (g) were added and reacted at 65 ° C. for 50 hours. Furthermore, an alpha amylase (Lycozyme Supra, manufactured by Novozymes Japan Ltd.) is added at 0.02% by mass per solid content (g), the reaction is carried out at 80 ° C., DE is measured over time, DE is 10 When it reached, pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 50% by mass. The concentrated solution was further pulverized with a spray dryer to obtain the degraded starch of Example 4.
［実施例５］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ６になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり７００ユニット添加し、６５℃で３０時間反応させた。更にαアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが８になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製、濃縮（固形分濃度５０質量％）して、実施例５の澱粉分解物を得た。
[Example 5]
0.2 mass% of α-amylase (klytase T10S, manufactured by Amano Enzyme Co., Ltd.) per solid content (g) was added to 30 mass% corn starch slurry adjusted to pH 5.8 with 10 mass% hydrated lime, and jetted It liquefied with the cooker (temperature 110 ° C.). The liquefied liquid was kept at 95 ° C., and DE was measured over time. When DE6 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the reaction-stopped sugar solution to 6.0, 700 units of branching enzyme per solid content (g) were added and reacted at 65 ° C. for 30 hours. Furthermore, 0.02 mass% per solid content (g) was added with α-amylase (klytase T10S, manufactured by Amano Enzyme Co., Ltd.), the reaction was carried out at 80 ° C., and DE was measured over time. When it reached, pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch degradation product was subjected to activated carbon decolorization, ion purification and concentration (
［実施例６］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ８になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で５０時間反応させた。更にαアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１１になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例６の澱粉分解物を得た。
[Example 6]
Alpha amylase (Lycozyme Supra, manufactured by Novozymes Japan Ltd.) is added 0.2 mass% per solid content (g) to 30 mass% corn starch slurry adjusted to pH 5.8 with 10 mass% hydrated lime, and jetted It liquefied with the cooker (temperature 110 ° C.). This liquefied liquid was kept at 95 ° C., and DE was measured over time. When DE 8 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 6.0, 500 units of a branching enzyme per solid content (g) were added and reacted at 65 ° C. for 50 hours. Furthermore, α-amylase (Lycozyme Supra, manufactured by Novozymes Japan Co., Ltd.) is added at 0.02% by mass per solid content (g), and the reaction is carried out at 80 ° C. DE is measured with time; When it reached, pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 50% by mass. Furthermore, the concentrate was pulverized with a spray dryer to obtain the degraded starch of Example 6.
［実施例７］
１０％塩酸にてｐＨ２．５に調整した３０質量％のコーンスターチスラリーを、１４０℃の温度条件でＤＥ４まで分解した。常圧に戻した後、１０質量％消石灰を用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、９５℃で反応を行い、経時的にＤＥを測定して、ＤＥが８になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり５００ユニット添加し、６５℃で４５時間反応させた。更にαアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが９になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、実施例７の澱粉分解物を得た。
[Example 7]
A 30% by mass corn starch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE 4 at a temperature of 140 ° C. After the pressure is returned to normal pressure, the pH of the sugar solution which has stopped the reaction is adjusted to 5.8 by neutralization with 10% by mass hydrated lime, and then α-amylase (Lycozyme Supra, manufactured by Novozymes Japan Ltd.) The solid content (g) was added 0.02% by mass, the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 8, pH was adjusted to 4.0 with 10% hydrochloric acid. The reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 6.0, 500 units of a branching enzyme per solid content (g) were added and reacted at 65 ° C. for 45 hours. Furthermore, an α-amylase (Lycozyme Supra, manufactured by Novozymes Japan Co., Ltd.) is added at 0.02% by mass per solid content (g), and the reaction is carried out at 80 ° C. DE is measured with time. When it reached, pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 50% by mass. Furthermore, the concentrate was pulverized with a spray dryer to obtain the degraded starch of Example 7.
［比較例１］
パインデックス＃１（松谷化学工業株式会社製）を使用した。
Comparative Example 1
Paxindex # 1 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
［比較例２］
パインデックス＃２（松谷化学工業株式会社製）を使用した。
Comparative Example 2
Paxindex # 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.
［比較例３］
ＢＬＤ−８（参松工業株式会社製）を使用した。
Comparative Example 3
BLD-8 (manufactured by Sanmatsu Industrial Co., Ltd.) was used.
［比較例４］
１０質量％消石灰にてｐＨ５．８に調整した３０質量％のコーンスターチスラリーに、αアミラーゼ（ターマミルＳＣ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．２質量％添加し、ジェットクッカー（温度１１０℃）で液化した。この液化液を９５℃で保温して、継時的にＤＥを測定して、ＤＥ１７になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度６０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、比較例４の澱粉分解物を得た。
Comparative Example 4
Alpha amylase (TERMAMIL SC, manufactured by Novozymes Japan Ltd.) is added 0.2% by mass per solid content (g) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass hydrated lime, and the jet cooker It was liquefied at (temperature 110 ° C.). The liquefied liquid was kept at 95 ° C., and DE was measured over time. When DE17 was reached, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 60% by mass. Furthermore, the concentrate was powdered with a spray dryer to obtain a starch degradation product of Comparative Example 4.
［比較例５］
１０％塩酸にてｐＨ２．５に調整した３０質量％のタピオカスターチスラリーを、１４０℃の温度条件でＤＥ３まで分解した。常圧に戻した後、１０質量％消石灰を用いて中和することにより反応を停止した糖液のｐＨを５．８に調整した後、αアミラーゼ（クライスターゼＴ１０Ｓ、天野エンザイム株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、９５℃で反応を行い、経時的にＤＥを測定して、ＤＥが１４になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。反応を停止した糖液のｐＨを６．０に調整した後、枝作り酵素を固形分（ｇ）当たり７００ユニット添加し、６５℃で４０時間反応させた。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度５０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、比較例５の澱粉分解物を得た。
Comparative Example 5
A 30% by mass tapioca starch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE3 at a temperature of 140 ° C. After the pressure is returned to normal pressure, the pH of the sugar solution whose reaction is stopped is adjusted to 5.8 by neutralization with 10% by mass hydrated lime, and then α-amylase (klytase T10S, manufactured by Amano Enzyme Co., Ltd.) The solid content (g) was added 0.02% by mass, the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 14, the pH was adjusted to 4.0 with 10% hydrochloric acid. The reaction was stopped by boiling. After adjusting the pH of the sugar solution from which the reaction was stopped to 6.0, 700 units of a branching enzyme per solid content (g) were added and reacted at 65 ° C. for 40 hours. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 50% by mass. Furthermore, the concentrate was powdered with a spray dryer to obtain a starch degradation product of Comparative Example 5.
［比較例６］
前記実施例７の澱粉分解物を３０質量％に調整し、ｐＨを６．０に調整した後、αアミラーゼ（リコザイムスープラ、ノボザイムズ ジャパン株式会社製）を、固形分（ｇ）当たり０．０２質量％添加し、８０℃で反応を行い、経時的にＤＥを測定して、ＤＥが１９になった時点で、１０％塩酸でｐＨ４．０に調整し、煮沸により反応を停止した。この澱粉分解物の溶液を、活性炭脱色、イオン精製し、固形分濃度６０質量％に濃縮した。更に濃縮液をスプレードライヤーで粉末化し、比較例６の澱粉分解物を得た。
Comparative Example 6
After adjusting the starch hydrolyzate of Example 7 to 30% by mass and adjusting the pH to 6.0, α-amylase (Lycozyme Supra, manufactured by Novozymes Japan Ltd.) was added at 0.02 per solid (g) The mass% was added, the reaction was carried out at 80 ° C., DE was measured over time, and when DE became 19, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch decomposition product was decolorized with activated carbon, purified by ions, and concentrated to a solid concentration of 60% by mass. Furthermore, the concentrate was pulverized with a spray drier to obtain a degraded starch of Comparative Example 6.
（３）測定
前記で得られた実施例１〜７及び比較例１〜６について、それぞれ、澱粉分解物中のＤＥ、ＤＰ８〜９である分岐鎖の含有量、分子量１４０００〜８００００の画分の含有量を、前述した方法で測定した。また、ＲＶＡによる最終粘度について、前述した方法で評価した。結果を下記の表３に示す。
(3) Measurement Regarding Examples 1 to 7 and Comparative Examples 1 to 6 obtained above, the content of DE in the starch degradation product, the content of branched chains which are DP 8 to 9, and the fractions having a molecular weight of 14,000 to 80000, respectively The content was measured by the method described above. Moreover, about the final viscosity by RVA, it evaluated by the method mentioned above. The results are shown in Table 3 below.
表３に示す通り、ＤＰ８〜９の分岐鎖の含有量が７質量％以上、かつ、分子量１４０００〜８００００の画分の含有量が３１〜６０質量％の実施例１〜７は、比較例１〜６に比べて、ＲＶＡの最終粘度が全て低い値となった。これは、実施例１〜７の澱粉分解物を澱粉含有食品に用いた場合、比較例１〜６の澱粉分解物を用いた場合に比べて、糊化直後の食感が柔らかくなることを示している。 As shown in Table 3, Comparative Examples 1 to 7 in which the content of branched chains of DP 8 to 9 is 7% by mass or more and the content of fractions having a molecular weight of 14000 to 80000 are 31 to 60% by mass The final viscosities of RVA were all lower than those of .about.6. This indicates that when the starch decomposition product of Examples 1 to 7 is used for a starch-containing food, the texture immediately after gelatinization becomes soft as compared to the case of using the starch decomposition product of Comparative Examples 1 to 6 ing.
一方、ＤＰ８〜９の分岐鎖の含有量が７質量％未満、かつ、分子量１４０００〜８００００の画分の含有量が３１質量％未満の比較例２、４及び５については、コントロールに比べて比較例５のみＲＶＡの最終粘度が若干低い値であったが、比較例２及び４については、ＲＶＡの最終粘度がコントロールよりも高い値であった。また、分子量１４０００〜８００００の画分の含有量は３１〜６０質量％の範囲内であっても、ＤＰ８〜９の分岐鎖の含有量が７質量％未満である比較例１についても、ＲＶＡの最終粘度がコントロールよりも高い値であった。これは、比較例１、２又は４の澱粉分解物を澱粉含有食品に用いた場合、糊化直後の食感が硬くなってしまうことを示している。 On the other hand, Comparative Examples 2, 4 and 5 in which the content of branched chains of DP 8 to 9 is less than 7% by mass and the content of fractions having a molecular weight of 14,000 to 80000 are less than 31% by mass Although the final viscosity of RVA was a little lower value only in Example 5, for Comparative Examples 2 and 4, the final viscosity of RVA was a value higher than the control. Further, even in the range of 31 to 60% by mass, the content of the molecular weight of 14000 to 80000 is less than 7% by mass in Comparative Example 1 where the branched chain content of DP 8 to 9 is less than that of RVA The final viscosity was higher than the control. This indicates that when the starch degradation product of Comparative Example 1, 2 or 4 is used for a starch-containing food, the texture immediately after gelatinization becomes hard.
更に、ＤＰ８〜９の分岐鎖の含有量が７質量％以上であっても、分子量１４０００〜８００００の画分の含有量が３１質量％未満の比較例３及び６については、ＲＶＡの最終粘度がコントロールよりも若干低い値であったが、実施例１〜７とコントロールとのＲＶＡの最終粘度の差に比べると、わずかな低下しか確認できなかった。 Furthermore, even if the branched chain content of DP8 to 9 is 7% by mass or more, the final viscosity of RVA is about Comparative Examples 3 and 6 in which the content of the fraction having a molecular weight of 14000 to 80000 is less than 31% by mass. Although the value was slightly lower than that of the control, only a slight decrease could be confirmed as compared to the difference in final viscosity of RVA between Examples 1 to 7 and the control.
実施例内で比較すると、分子量１４０００〜８００００の画分の含有量がほぼ同等の実施例１及び６においては、ＤＰ８〜９の分岐鎖の含有量が８質量％以上の実施例６の方がＲＶＡの最終粘度がより低い結果であった。また、ＤＰ８〜９の分岐鎖の含有量がほぼ同等の実施例２及び５においては、分子量１４０００〜８００００の画分の含有量が３５質量％以上の実施例５の方がＲＶＡの最終粘度がより低い結果であった。 In comparison with the examples, in Examples 1 and 6 in which the content of fractions having a molecular weight of 14,000 to 80000 is almost the same, Example 6 having a branched chain content of DP 8 to 9 of 8% by mass or more is the same. The final viscosity of RVA was lower. Further, in Examples 2 and 5 in which the branched chain contents of DP8 to DP9 are almost the same, the final viscosity of RVA is higher in Example 5 in which the content of the fraction having a molecular weight of 14000 to 80000 is 35% by mass or more. The result was lower.
更に、比較例３は、ＤＰ８〜９の分岐鎖の含有量が７質量％以上であり、分子量１４０００〜８００００の画分の含有量が２９．６質量％と、本発明の範囲より少し少ない例であるが、ＤＰ３〜７の分岐鎖の含有量が１５質量％を超えるために、ＲＶＡの最終粘度が実施例１〜７に比べて高い結果であった。 Furthermore, Comparative Example 3 is an example in which the content of branched chains of DP8 to DP9 is 7% by mass or more, and the content of the fraction having a molecular weight of 14000 to 80000 is slightly smaller than the scope of the present invention, 29.6% by mass. However, the final viscosity of RVA was higher than in Examples 1 to 7 because the branched chain content of DP3 to 7 exceeded 15% by mass.
なお、一例として、実施例７の澱粉分解物、及び、実施例７の澱粉分解物を前記「ｂ．分岐鎖が切られた状態の澱粉分解物の枝切り酵素処理物中のＤＰ８〜９又はＤＰ３〜７である糖鎖の含有量の測定」における方法で枝切り酵素処理した酵素処理物について、前記表１に示す条件のゲルろ過クロマトグラフィーにて分析したチャートを図２に示す。分子量スタンダードの溶出時間に基づいて算出した、分子量１４０００〜８００００の画分の溶出時間は、約１６〜１９分である。図２に示す通り、澱粉分解物の分子量１４０００〜８００００の画分は、枝切り酵素処理を行うことで、低分子画分へ移行していることが分かった。この結果から、澱粉分解物の分子量１４０００〜８００００の画分に、ＤＰ８〜９の分岐鎖を有する分岐糖鎖が含まれていることが確認できた。 In addition, as an example, the starch degradation product of Example 7 and the starch degradation product of Example 7 may be added to the above-mentioned “b. The chart which analyzed by gel filtration chromatography of the conditions shown in said Table 1 is shown in FIG. 2 about the enzyme treatment thing which carried out the debranching enzyme process by the method in measurement of content of the sugar_chain | carbohydrate which is DP3-7. The elution time of the fraction having a molecular weight of 14,000 to 80000, which is calculated based on the elution time of the molecular weight standard, is about 16 to 19 minutes. As shown in FIG. 2, it was found that the fraction having a molecular weight of 14000 to 80000 of the starch degradation product was transferred to the low molecular weight fraction by debranching enzyme treatment. From this result, it can be confirmed that the fraction having a molecular weight of 14,000 to 80000 of the starch degradation product contains a branched sugar chain having a branched chain of DP 8 to 9.
＜実験例２＞
実験例２では、前記実験例１で製造した澱粉分解物を、実際の澱粉含有食品に適用した場合の食感改良効果について、検証した。
<Experimental Example 2>
In Experimental Example 2, the texture-improving effect when the degraded starch product prepared in Experimental Example 1 was applied to an actual starch-containing food was verified.
（１）試験例１：団子
Ａ．団子の製造
上新粉１００重量部、実施例１，４，７、比較例１，３，７（Ｌ−ＳＰＤ（昭和産業株式会社製）を使用），８（ＳＰＤ（昭和産業株式会社製）を使用）の澱粉分解物２０重量部、水１００重量部をミキサーで混合した後、蒸籠で２０分間蒸し、蒸した生地をミキサーに入れて混捏した後、１５ｇずつに分割し球形に成形した。
(1) Test Example 1: Dumpling A. Production of
Ｂ．評価
（ａ）硬さ測定
テクスチャーアナライザー「TA.XTPlus」（Stable Micro Systems社製）を用い、団子を直径５ｍｍの円筒型プランジャー、プランジャースピード１ｍｍ／ｓの条件で５０％圧縮した時の応力（ｇ）を測定した。なお、応力の測定値が小さいほど、「硬さ」が柔らかいことを示す。
B. Evaluation (a) Hardness measurement Stress when 50% compression of dumplings is performed using a texture analyzer “TA.XT Plus” (made by Stable Micro Systems, Inc.) with a cylindrical plunger with a diameter of 5 mm and a plunger speed of 1 mm / s. (G) was measured. The smaller the measured stress value, the softer the "hardness" is.
（ｂ）官能評価
澱粉分解物を添加しないものを基準品とした上で、１０名の専門パネルが、下記の評価基準に基づいて食感を評価し、その平均点を評価点とした。
５点：基準品と比較して非常に柔らかい
４点：基準品と比較して柔らかい
３点：基準品と同等
２点：基準品と比較して硬い
１点：基準品と比較して非常に硬い
(B) Sensory evaluation The thing which does not add a starch degradation product was made into the reference | standard goods, and ten expert panels evaluated food texture based on the following evaluation criteria, and made the average point the evaluation point.
5 points: Very soft 4 points compared to the standard product: 3 points softer than the standard product: 2 points equivalent to the standard product: 1 harder compared to the standard product: extremely compared to the standard product hard
Ｃ．結果
結果を下記表４に示す。
表４に示す通り、実施例１，４及び７の澱粉分解物を使用した団子は、比較例１，３，７及び８の澱粉分解物を使用した団子に比べて、応力の値が小さく（柔らかいことを示す）、また、官能評価においても柔らかく歯切れの良い食感であった。 As shown in Table 4, the dumplings using the starch decomposition products of Examples 1, 4 and 7 have smaller stress values as compared to the dumplings using the starch decomposition products of Comparative Examples 1, 3, 7 and 8 ( (It shows that it is soft), and also in the sensory evaluation it was soft and crispy texture.
（２）試験例２：うどん（生麺）
Ａ．うどんの製造
中力粉５５重量部、加工タピオカ澱粉４０重量部、粉末グルテン５重量部に、塩５重量部、実施例２，５，７、比較例１，４の澱粉分解物５重量部（固形分）を水４３重量部（澱粉分解物が液状品である実施例５については、澱粉分解物中の水分相当量を差し引いた３８重量部）に溶解したものを加え、ミキサーにて混合した後、ロール式製麺機で圧延、麺線厚３．１５ｍｍで、切刃角９番を用いて切り出しを行い、生うどんを製造した。製造したうどんを、１１分茹でた後、水洗いして冷却し、下記の評価を行った。
(2) Test example 2: Udon (raw noodles)
A. Production of Udon Noodles 55 parts by weight of medium flour, 40 parts by weight of processed tapioca starch, 5 parts by weight of powder gluten, 5 parts by weight of salt, 5 parts by weight of starch decomposition products of Examples 2, 5, 7 and Comparative Examples 1 and 4 What was dissolved in 43 parts by weight of water (38 parts by weight obtained by subtracting the amount of water in the starch decomposition product for Example 5 in which the starch decomposition product is a liquid product) was added and mixed with a mixer Then, it rolled with a roll type noodle making machine, and it cut out by using a cutting edge No. 9 with a noodle string thickness of 3.15 mm to produce raw udon. The produced udon was boiled for 11 minutes, washed with water, cooled and subjected to the following evaluation.
Ｂ．評価
（ａ）硬さ測定
テクスチャーアナライザー「TA.XTPlus」（Stable Micro Systems社製）を用い、麺をプランジャーＡ／ＬＫＢ−Ｆ、プランジャースピード０．１７ｍｍ／ｓの条件で２ｍｍ切断した時の応力（ｇ）を測定した。なお、応力の測定値が小さいほど、「硬さ」が柔らかいことを示す。
B. Evaluation (a) Measurement of hardness When using a texture analyzer "TA.XT Plus" (manufactured by Stable Micro Systems), noodles are cut 2 mm under the conditions of plunger A / LKB-F and plunger speed 0.17 mm / s. The stress (g) was measured. The smaller the measured stress value, the softer the "hardness" is.
（ｂ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
(B) Sensory evaluation Based on the thing which does not add a starch degradation product as a reference | standard goods, sensory evaluation was performed by the evaluation criteria and method similar to the said dumpling.
Ｃ．結果
結果を下記表５に示す。
表５に示す通り、実施例２，５及び７の澱粉分解物を使用したうどんは、比較例１及び４の澱粉分解物を使用したうどんに比べて、応力の値が小さく（柔らかいことを示す）、また、官能評価においても柔らかく歯切れの良い食感であった。 As shown in Table 5, the udon using the starch decomposition product of Examples 2, 5 and 7 has a smaller stress value (shows softness compared to the udon using the starch decomposition product of Comparative Examples 1 and 4) Also, it was soft and crispy in sensory evaluation.
（３）試験例３：うどん（乾麺）
Ａ．うどんの製造
中力粉を１００重量部、実施例１，３，６、比較例１，２，５の澱粉分解物１重量部に、水３３重量部に塩５重量部溶解したものを加え、ミキサーにて混合した後、ロール式製麺機で圧延、麺線厚１．７ｍｍで、切刃角１０番を用いて切り出した生うどんを乾燥条件３０℃にて２４時間乾燥し、乾麺を製造した。製造したうどん（乾麺）は、１５分茹でた後、水洗いして冷却し、下記の評価を行った。
(3) Test Example 3: Udon (dried noodles)
A. Production of Udon A powder obtained by dissolving 5 parts by weight of a salt in 33 parts by weight of water is added to 100 parts by weight of a medium-strength flour and 1 part by weight of the degraded starches of Examples 1 After mixing with a mixer, it is rolled with a roll-type noodle machine, and raw noodles cut at a corner thickness of 1.7 mm and cut using a cutting edge No. 10 are dried at 30 ° C for 24 hours to produce dry noodles. did. The produced udon (dried noodles) was boiled for 15 minutes, washed with water, cooled and subjected to the following evaluation.
Ｂ．評価
（ａ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
B. Evaluation (a) Sensory Evaluation A sensory evaluation was performed according to the same evaluation criteria and method as those for the above-mentioned dumpling, using a product to which no starch degradation product is added as a standard product.
Ｃ．結果
結果を下記表６に示す。
表６に示す通り、実施例１，３及び６の澱粉分解物を使用したうどんは、比較例１，２及び５の澱粉分解物を使用したうどんに比べて、柔らかくソフトな食感であった。 As shown in Table 6, the udon using the starch decomposition products of Examples 1, 3 and 6 had a soft and soft texture as compared to the udon using the starch decomposition products of Comparative Examples 1, 2 and 5 .
（４）試験例４：餃子の皮
Ａ．餃子の製造
準中力粉１００重量部に、塩１重量部、実施例２，５，７、比較例３，４，６の澱粉分解物３重量部（固形分）を水３８重量部（澱粉分解物が液状品である実施例５については、澱粉分解物中の水分相当量を差し引いた３５重量部）に溶解したものを加え、ミキサーにて混合した後、ロール式製麺機で圧延して得られた麺帯を型抜きして、餃子の皮（直径９０ｍｍ、皮厚み１ｍｍ）を調製した。豚挽き肉２８質量部、野菜（キャベツ、にら、ニンニク）６４質量部、醤油２質量部、粒状植物性たん白２質量部、みりん１質量部、ごま油１質量部、ラード１質量部、調味料類１質量部を混合し、ペースト状にして餡を調製した。上記餃子の皮で上記餡（１５ｇ）を包み、約２３ｇの生餃子を調製した。調製した生餃子を、フライパンで７分間焼き調理し、餃子を製造した。
(4) Test Example 4: Skin of dumpling A. Production of
Ｂ．評価
（ａ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
B. Evaluation (a) Sensory Evaluation A sensory evaluation was performed according to the same evaluation criteria and method as those for the above-mentioned dumpling, using a product to which no starch degradation product is added as a standard product.
Ｃ．結果
結果を下記表７に示す。
表７に示す通り、実施例２，５及び７の澱粉分解物を使用した餃子の皮は、比較例３，４及び６の澱粉分解物を使用した餃子の皮に比べて、柔らかく噛み切りやすい食感であった。 As shown in Table 7, the peel of eggplant using the starch decomposition product of Examples 2, 5 and 7 is soft and easy to chew compared to the peel of eggplant using the starch decomposition product of Comparative Examples 3, 4 and 6 It was a texture.
（５）試験例５：わらび餅
Ａ．わらび餅の製造
加工タピオカ澱粉５０重量部、砂糖１００重量部、水２００重量部、わらび粉３．５重量部、実施例３，４，６、比較例２，５，６の澱粉分解物１７．５重量部をあらかじめフライパンに移してよくかき混ぜ、次いで撹拌しながら加熱し、澱粉が糊化し透明になるまで混練し、型に入れ、冷やし固めてから切り分け、わらび餅を製造した。
(5) Test Example 5: Warabii A. Preparation of Warabi-
Ｂ．評価
（ａ）官能評価
澱粉分解物を添加しないものを基準品とした上で、前記団子と同様の評価基準・方法にて、官能評価を行った。
B. Evaluation (a) Sensory Evaluation A sensory evaluation was performed according to the same evaluation criteria and method as those for the above-mentioned dumpling, using a product to which no starch degradation product is added as a standard product.
Ｃ．結果
結果を下記表８に示す。
表８に示す通り、実施例３，４及び６の澱粉分解物を使用したわらび餅は、比較例２，５及び６の澱粉分解物を使用したわらび餅に比べて、柔らかく歯切れの良い食感であった。 As shown in Table 8, the bracken-starch using the starch decomposition products of Examples 3, 4 and 6 has a soft and crisp texture as compared to the bracken-starch using the starch decomposition products of Comparative Examples 2, 5 and 6. Met.
Claims (5)
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。 A starch-containing food comprising a starch degradation product containing a branched sugar consisting of a main chain satisfying the following (1) and (2) and a branched chain.
(1) 7 ≦ x, where x is the content (% by mass) in the branched starch decomposed matter having a glucose polymerization degree (DP) of 8 to 9.
(2) 31 ≦ y ≦ 60, where y is the content (mass%) of the fraction having a molecular weight of 14,000 to 80000 in the starch degradation product.
（１’）８≦ｘ The starch-containing food according to claim 1, wherein the x satisfies the following (1 ').
(1 ′) 8 ≦ x
（２’）３５≦ｙ≦６０ The starch-containing food according to claim 1, wherein y satisfies the following (2 ′).
(2 ′) 35 ≦ y ≦ 60
（１）７≦ｘ；但し、ｘは、グルコース重合度（ＤＰ）が８〜９である分岐鎖の澱粉分解物中の含有量（質量％）である。
（２）３１≦ｙ≦６０；但し、ｙは、分子量が１４０００〜８００００である画分の澱粉分解物中の含有量（質量％）である。 The modifier for starch containing foodstuffs which uses as an active ingredient the starch decomposition product containing the branched carbohydrate which consists of a principal chain and a branched chain which satisfy following (1) and (2).
(1) 7 ≦ x, where x is the content (% by mass) in the branched starch decomposed matter having a glucose polymerization degree (DP) of 8 to 9.
(2) 31 ≦ y ≦ 60, where y is the content (mass%) of the fraction having a molecular weight of 14,000 to 80000 in the starch degradation product.
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