JP2019089932A - Novel decomposed starch and method for producing the same - Google Patents

Abstract

To provide a powder decomposed product having a high DE value and a high viscosity, and high transparency.SOLUTION: The problem is solved by decomposed starch satisfying the following numeric values of (A) to (C): (A) a DE value of more than 18 and 27 or less, (B) a viscosity of a 30 mass% aqueous solution at 30°C being 50-250 mPa s, (C) and a turbidity of the 30 mass% aqueous solution after stored at 4°C for 3 days being 1.0 or less.SELECTED DRAWING: None

Description

  The present invention relates to a novel starch degradation product and a method for producing the same.

  It is conventionally performed to use a starch degradation product for food and drink, in which case the starch suspension is allowed to act on α-amylase (liquefying enzyme) or glucoamylase (saccharifying enzyme), or using an acid. Methods for obtaining starch degradation products with desired DE values are already known.

  For example, Patent Document 1 discloses a non-aging starch decomposition product having a DE value of 5 to 18 obtained by two-stage hydrolysis (liquefying) of a starch suspension with α-amylase. Patent Document 2 is produced by a method of producing a glucose polymer comprising a first decomposition step of decomposing starch using α-amylase or acid and a second decomposition step of decomposing starch using at least a debranching enzyme. It is characterized in that the content of sugar composition having a DE value of 27 or less and a molecular weight of 5,000 or more is 18% by weight or less per solid content, and the contained monosaccharide is 6% by weight or less per solid content. Glucose polymers are disclosed.

  Further, Patent Document 3 discloses a starch suspension with a first starch hydrolyzing enzyme that hydrolyzes starch into oligosaccharides, and a second starch hydrolyzing enzyme that hydrolyzes starch or oligosaccharide into glucose. It is disclosed that it was processed to produce monosaccharide rich syrup. Patent Document 4 discloses, as a method for producing a starch hydrolyzate having a high dextrose content, a method for obtaining a starch suspension as a nanofiltration permeate after liquefaction and saccharification by an enzyme.

Furthermore, Patent Document 5 describes that a starch suspension is treated with a amylolytic enzyme for the purpose of obtaining a starch decomposition product having excellent transparency, and a DE value of about 8 having a molecular weight of about 20 to 50,000 daltons. A process is disclosed that separates and obtains smaller maltodextrins.
Patent Document 6 describes that a starch hydrolyzate is reacted with a branching enzyme to prepare a branched dextrin of a predetermined viscosity with a DE value of 2 to 9 for the purpose of preparing a dextrin having a thick feeling. ing.

JP-A-49-19049 JP 2007-182563 A JP 2004-248673 A JP 2000-308499 A JP 6-209784 A JP 2014-80518 A

As described above, it can be said that it was possible to appropriately set the DE value of the starch degradation product by appropriately terminating the saccharifying enzyme reaction in the starch suspension and separating desired fractions. Also, starch decomposition products with relatively high viscosity have been reported.
However, when starch decomposition products with high viscosity conventionally known for the purpose of adding to food and drink are used, the sweetness is suppressed low because the DE value is small, and a thick feeling is obtained, but the aftertaste remains There was a problem that. On the other hand, when using a conventional starch decomposition product with a high DE value that leaves no aftertaste in the mouth, it is difficult to obtain a thick feeling due to its strong sweetness and low viscosity. That is, when using a starch decomposition product having various conventional DE values for food and drink, the food and drink have a flavor excellent in both foreness and aftertaste, which is expressed as rich (rich) and crisp (taste). It was difficult to give.
Moreover, when adding a starch decomposition product to food and drink, although it is desirable that the transparency is high and does not affect the appearance of the food and drink, conventional starch decomposition products with high viscosity have low aging resistance, and during storage Aging results in high turbidity, so when it is made into a solution, highly transparent ones can not be obtained. Accordingly, it is an object of the present invention to obtain a novel starch decomposition product which is excellent in both the taste and aftertaste, which is expressed as richness (richness) and crispness (taste) and which is excellent in flavor and high in transparency.

  The present inventors conducted various studies to solve the problem, and it was found that the aqueous solution viscosity and the DE value are within a predetermined range by decomposing the raw material starch under a specific condition using a specific amylolytic enzyme, and It was found that a highly degraded starch decomposition product can be obtained, and a highly degraded starch decomposition product can be obtained that is excellent in both fore- and aftertaste, which is expressed as rich (rich) or crisp (poor taste). The

That is, the present invention is completed based on the above-mentioned findings, and comprises the following [1] to [9].
[1] Degraded starch satisfying the following values (A) to (C):
(A) DE value exceeds 18 and is 27 or less,
(B) The viscosity of the 30 mass% aqueous solution at 30 ° C. is 50 to 250 mPa · s, and (C) the turbidity after storing the 30 mass% aqueous solution at 4 ° C. for 3 days is 1.0 or less.
[2] The starch degradation product according to [1], wherein the content of the sugar composition having a molecular weight of 5,000 or more is 70% by mass or more per solid content.
[3] The starch degradation product according to [1] or [2], wherein the viscosity of the 30% by mass aqueous solution at 30 ° C. is 55 to 200 mPa · s.
[4] The starch degradation product according to any one of [1] to [3], wherein (A) DE value is 19 or more and 26 or less.
[5] The starch degradation product according to any one of [1] to [4], wherein the raw material starch of the starch degradation product is waxy seed starch.
[6] The method for producing a degraded starch product according to any one of [1] to [5], wherein the raw material starch is hydrolyzed with a liquefying enzyme and then hydrolyzed with a saccharifying enzyme.
[7] A raw material starch is hydrolyzed with a liquefying enzyme, and when the viscosity of a 25% by mass aqueous solution at 70 ° C. is in the range of 20 to 250 mPa · s, the reaction of the liquefying enzyme is stopped. The manufacturing method of the starch degradation product as described in [6].
[8] The production method of [6] or [7], wherein the raw material starch is waxy seed starch.
Food-drinks containing the starch decomposition product in any one of [9] [1]-[5].

  The degraded starch of the present invention has a high DE value and high aqueous solution viscosity and is excellent in transparency, so the sweetness is low and the aftertaste is not left in the mouth, and both the richness and the bad taste without impairing the flavor of the food. Can be granted. The starch degradation product of the present invention can be suitably used particularly for liquid or paste-like food and drink.

The scale of sensory evaluation is shown. It is a photograph of the state after storing a 30 mass% aqueous solution of a starch degradation product at 4 ° C. for 3 days (from the left of the photograph, Example 4, Comparative Example 2, Comparative Example 5 and PANEX # 100).

<Starch decomposition product>
The starch degradation product of the present invention satisfies the following numerical values (A) to (C).
(A) DE value is more than 18 and 27 or less (B) The viscosity of the 30 mass% aqueous solution at 30 ° C. is 50 to 250 mPa · s
(C) 30% by weight or less turbidity after storing the aqueous solution at 4 ° C. for 3 days

  The “starch degradation product” in the present invention is also referred to as “water starch”, “dextrin”, “maltodextrin” or the like, and refers to one obtained by enzymatic hydrolysis of starch.

(A) DE value The DE value of the starch degradation product of the present invention is more than 18 and 27 or less, preferably more than 18 and 26 or less, and more preferably 19 or more and 26 or less. If it is the said range, it is not too sweet, and it can provide a good starch decomposition product with a good taste, and when adding to food and drink, the flavor of food and drink is not impaired.
The “DE” value in the present invention is a value determined by the formula “[(mass of direct reducing sugar (expressed as glucose)) / (mass of solid content)] × 100”, and is an analysis value by the rain ainone method .

(B) Viscosity (i) Liquefied liquid
The viscosity of the "liquefied liquid" in the production method (described later) of the present invention is a value measured by a BM viscometer at 70 ° C. of a 25% by mass aqueous solution of the starch degradation product after the liquefaction step. The viscosity of a 25% by mass aqueous solution at 70 ° C. of the liquefied liquid of the present invention is preferably 20 to 250 mPa · s, more preferably 30 to 200 mPa · s, and still more preferably 30 to 150 mPa · s. Preferably it is 30-140 mPa * s.
(Ii) Saccharified solution and starch degradation product The viscosity of the "saccharified solution" or "starch degradation product" in the present invention is a value measured by a BM type viscometer at 30 ° C of a 30% by mass aqueous solution of the saccharification solution or starch degradation product. is there.
The viscosity of a 30% by mass aqueous solution at 30 ° C. of the saccharified solution and the starch degradation product of the present invention is 50 to 250 mPa · s, preferably 50 to 200 mPa · s, more preferably 55 to 200 mPa · s, More preferably, it is 60 to 200 mPa · s. If it is in the above range, it is possible to provide a starch degradation product capable of providing a thick feeling.

(C) Turbidity The turbidity after preserve | saving the 30 mass% aqueous solution of the starch decomposition product of this invention for 3 days by 4 degreeC of substance temperature is 1.0 or less. More preferably, the turbidity is 0.5 or less, more preferably 0.2 or less, and most preferably 0.05 or less.
The "turbidity" in the present invention is the absorbance at 720 nm (10 cm cell) of a 30% by mass aqueous solution of a starch degradation product.

(D) Sugar composition content having a molecular weight of 5,000 or more The starch degradation product of the present invention is a composition comprising sugar produced by degradation of starch, and the sugar composition (fraction) content having a molecular weight of 5,000 or more However, it is preferable that it is 70 mass% or more per solid content. More preferably, it is 80 mass% or less. Within such a range, it is possible to improve the sense of richness and taste.
The sugar composition content having a molecular weight of 5,000 or more in the present invention can be determined from the molecular weight distribution obtained by HPLC (manufactured by Shimadzu Corporation) by gel filtration. The analytical conditions of HPLC are as follows, using a standard product of pullulan, maltotriose and glucose to prepare a calibration curve of molecular weight with respect to detection time, and after calculating the detection time of molecular weight 5,000 from this calibration curve, The area% of the peak detected before the detection time was regarded as the sugar composition content having a molecular weight of 5,000 or more.
[Column]: TSKgel G2500PWXL, G3000PWXL,
G6000PWXL (made by Tosoh Corporation)
[Column temperature]: 80 ° C,
[Mobile phase]: distilled water,
[Flow rate]: 0.5 ml / min,
[Detector]: differential refractometer,
[Sample injection amount]: 100 μL of a 1% by mass aqueous solution
[Standard curve]: Pullulan standard product (manufactured by Showa Denko KK), maltotriose and glucose

<Production of starch degradation products>
The above-mentioned starch degradation product of the present invention can be produced by a production method including hydrolysis of raw material starch with a liquefying enzyme and further hydrolysis with a saccharifying enzyme.

  The starch (raw material starch) as a raw material for obtaining the degraded starch of the present invention is natural starch found in nature or any other plant derived from plants including algae obtained by standard breeding techniques including genetic engineering techniques. It may be any and its typical source is cereals, tubers, roots, algae, beans and fruits. More specific examples include corn, pea, potato, sweet potato, banana, barley, wheat, rice, sago, amaranth, tapioca, canna, sorghum, and their potato species or high amylose species.

  As a preferable raw material starch for obtaining the starch degradation product of this invention, the persimmon type starches, such as waxa tapioca starch, a waxy corn starch, a waxy potato starch, can be mentioned, Among these, waxa tapioca starch is more preferable. It is because it is possible to obtain a starch decomposition product having high DE value, high aqueous solution viscosity and high transparency.

The hydrolysis step by the liquefying enzyme is also referred to as "liquefaction step", and the step of hydrolysis by the saccharifying enzyme is also referred to as "saccharification step".
The liquefied enzyme in the liquefaction process for obtaining the degraded starch of the present invention is α-amylase. “Α-Amylase” refers to an endo-type enzyme that hydrolyzes the α-1,4 glucosidic bond of starch, and includes, for example, klytase SD-KM (manufactured by Amano Enzyme Co., Ltd.) and Termyl 120L (Novozymes Japan) Company company). The amount of the α-amylase used is preferably 0.01 to 0.2% by mass, more preferably 0.02 to 0.12% by mass, with respect to the solid content mass of the raw material starch.

The temperature of the above liquefaction step is preferably 70 to 100 ° C., more preferably 80 to 95 ° C., and the pH is preferably 5.0 to 7.0, more preferably 5.5 to 6.5. The time may be in the range of preferably 5 to 40 minutes, more preferably 7 to 30 minutes. It is preferable that the density | concentration of the raw material starch in a liquefaction process is about 25-40 mass%. In the liquefaction step, a heating device such as a heating and pressurization steaming kettle or a jet cooker may be used.
In the liquefaction step, when the viscosity of the 25% by mass aqueous solution at 70 ° C. of the reaction solution (liquefied liquid) reaches a predetermined range, for example, 20 to 250 mPa · s, pressure treatment of about 0.2 MPa or oxalic acid The reaction may be terminated by an acid.

  The saccharifying enzyme in the saccharification step for obtaining the degraded starch of the present invention is, for example, glucoamylase. The term "glucoamylase" as used in the present invention refers to an exo-type enzyme that hydrolyzes the α-1,4 glucosidic bond of amylose and amylopectin from the non-reducing end with a glucose unit, for example, Gluczyme NL4.2 (Amano Enzyme Co. And Gluco Team # 20000 (manufactured by Nagase ChemteX Corp.), AMG 300L (manufactured by Novozymes Japan Ltd.), and the like. It is preferable that the usage-amount of this glucoamylase is 0.01-1.0 mass% with respect to solid content of a raw material starch, More preferably, it is 0.02-0.5 mass%.

  The temperature of the above saccharification step is preferably 45 to 70 ° C., more preferably 55 to 65 ° C., the pH is preferably 3.0 to 6.0, more preferably 3.5 to 5.0, and the treatment time is It is preferable to carry out in the range of preferably 3 to 400 minutes, more preferably 10 to 200 minutes. It is preferable that the density | concentration of the raw material starch from the liquefaction process in a saccharification process is about 15-30 mass%. When the viscosity at 30 ° C of a 30% by mass aqueous solution of the reaction solution (saccharified solution) reaches 50 to 250 mPa · s or the DE value reaches a range of more than 18 and 27 or less, heating or pressurizing at 90 ° C or higher The reaction should be terminated by

  The reaction solution obtained through the above-mentioned liquefaction and saccharification steps is subjected to filtration with diatomaceous earth as a purification step and desalting with ion exchange resin, and then concentrated to form a liquid product or powdered by spray drying etc. to a powder product It can be done. And further, the liquid of the starch degradation product after purification can be reduced (hydrogenated) to obtain a reduced starch degradation product.

  The starch degradation product of the present invention thus obtained has a viscosity of a 50% by mass aqueous solution at 30 ° C. as high as 50 to 250 mPa · s despite the DE value being as high as 18 and 27 or less.

  A representative example of high viscosity dextrin is "PANEX # 100" manufactured by Matsutani Chemical Industry Co., Ltd. The viscosity of a 30% by mass aqueous solution at 30 ° C is 100 mPa · s while the DE value is as small as 4. Moreover, Matsutani Chemical Industry Co., Ltd. "PANEX # 3" is mentioned as a representative example of dextrin of high DE value, While a DE value is 25-30, 30 mass% aqueous solution viscosity at 30 degreeC is 7 mPa * s And low.

  Therefore, comparing these general starch degradation products with the starch degradation products of the present invention, it can be seen that the starch degradation products of the present invention are a novel type of starch degradation products.

<Food and Beverage>
Another aspect of the present invention is a food and drink containing the above-mentioned degraded starch. The type of food and drink is not particularly limited, but, for example, soft drinks such as coffee, tea, juice, beverages of alcoholic beverages, ice cream, milk pudding, custard cream, yogurt, products containing milk such as mousse, soups and sauces Sushi vinegar, dressing, mayonnaise, ketchup, seasoning products such as sauce, curry, stew, concentrated liquid food, enteral nutrition, jelly and the like. In particular, when used in liquid or paste-like food and drink products such as milk-containing products and seasoning products, it is preferable because it exerts an excellent effect on both richness and poor taste.
The starchy decomposition product of the present invention is contained preferably in an amount of 1 to 30% by mass, more preferably 2 to 15% by mass, still more preferably 2 to 11% by mass with respect to these food and drink. Excellent food and drink can be produced on both sides.

  Hereinafter, although the embodiment of the present invention is described, it is not limited in particular to an example. Unless otherwise described in the examples, "%" means "mass%".

Example 1
Waxitapioca starch is suspended in water to make a 35% by mass starch slurry, adjusted to pH 6.0 using slaked lime, and solidifying α-amylase (klytase SD-KM, manufactured by Amano Enzyme Inc.) as a raw material 0.1 mass% was added with respect to the minute. The starch slurry liquid was charged into a heating and pressurizing steaming kettle kept at 80 ° C. for reaction. During the reaction, a portion of the reaction solution is heated to 95 ° C. or higher to deactivate it, adjusted to a concentration of 25 mass%, and measured at 70 ° C. to have a viscosity of 20 to 250 mPa · s. Confirmed and finished the reaction. The reaction liquid was inactivated at 0.2 MPa to obtain a liquefied liquid. A part of the reaction solution in which the enzyme was inactivated was adjusted to a concentration of 25% by mass, and the viscosity at 70 ° C. was measured to be 49.8 mPa · s. After cooling this liquefied liquid (solid content 22% by mass) to 60 ° C., the pH is adjusted to 4.5 using oxalic acid, and glucoamylase (Gluczyme NL 4.2, manufactured by Amano Enzyme Inc.) relative to the solid content of the raw material After adding 0.04 mass% and reacting at 60 ° C., the reaction mixture was kept at 90 ° C. or more for 10 minutes to inactivate the enzyme to obtain a saccharified solution. The resulting saccharified solution is purified by filtration with diatomaceous earth and desalting with ion exchange resin, then concentrated to 25% by mass and powdered by spray drying to a 30% by mass aqueous solution with a DE value of 26.0 and 30 ° C. A starch decomposition product having a viscosity of 60.5 mPa · s was obtained.

(Examples 2 to 9 and Comparative Examples 1 to 8)
A starch degradation product is prepared in the same manner as in Example 1 using the conditions described in Table 1 and Table 2 except that the raw material starch in Example 1 is as described in Table 1, and described in Table 1 and Table 2. The respective starch degradation products having respective DE values and the viscosity of a 30% by weight aqueous solution at 30.degree. C. were obtained.

(DE value measurement)
The DE values of the examples and comparative examples were measured by the Raineinon method ("Analytical method for starch sugar related industrial analysis", published by Food Chemical Newspaper (issued on November 1, 1991)).

(Viscosity measurement)
(I) Liquefied Liquid The viscosities of the liquefied liquids of Examples and Comparative Examples were measured with a viscometer at 70 ° C. of a 25% by mass aqueous solution of the starch decomposition product after the liquefying step (manufactured by Model BM Toki Sangyo Co., Ltd.). More specifically, the 25% by mass liquefied liquid was adjusted to 70 ° C., and measurement was performed at 60 revolutions / minute using a rotor 1 or 2 for 30 seconds.
(Ii) Saccharified solution and starch degraded product The viscosity of the saccharified solution or starch degraded product of Examples and Comparative Examples was measured using a 30% by mass aqueous solution of the saccharified solution or starch degraded product at 30 ° C (BM type manufactured by Toki Sangyo Co., Ltd. It measured by). More specifically, 30% by weight of the saccharified solution or starch degradation was adjusted to 30 ° C., and measurement was performed at 60 revolutions / minute using a rotor 1 or 2 for 30 seconds.

(Turbidity measurement)
A 30% by mass aqueous solution of the starch degradation product of Example and Comparative Example is placed in a 30 ml glass vial, stored for 3 days at a product temperature of 4 ° C., and transferred to a 10 cm thick plastic material cell The absorbance at a wavelength of 720 nm was measured using a photometer (U-2900, manufactured by Hitachi High-Technologies Corporation).

(sensory evaluation)
The 10% by mass aqueous solution of the degraded starch product obtained in each of Examples 1 to 9 and Comparative Examples 1 to 8 was subjected to sensory evaluation by nine well trained panelists, and the sensory evaluation items were “richness as a foresight. "Sweet taste" as "after taste" as "taste" as after taste. In addition, the "richness" of the foresight is the strength of the body felt at the moment when the sample solution is contained in the mouth, and the "off taste" of the aftertaste is the degree to which the richness does not remain in the throat after swallowing the sample solution. "Sweet" was evaluated for the intensity of sweetness itself. In addition, as shown in FIG. 1, the evaluation criteria are to be positioned (in integer numbers) in the “five-step scale” based on each aqueous solution of Pandex # 100 and Pandex # 3, and the average of the nine persons is The value is taken as the evaluation result. The evaluation result is a richness close to the goal # 100 that meets the target at 3.0 or more, a taste break close to the index # 3 and sweetness near the index # 100, and each item is less than 3.0 And did not meet the goal.

(Aging resistance evaluation)
When the turbidity after storing a 30% by mass aqueous solution of each starch decomposition product at 4 ° C. for 3 days is considered to be resistant to aging.

(Content of sugar composition having a molecular weight of 5,000 or more)
The sugar composition content having a molecular weight of 5,000 or more was determined from the molecular weight distribution obtained by HPLC by gel filtration. The analytical conditions of HPLC are as follows, using a standard product of pullulan, maltotriose and glucose to prepare a calibration curve of molecular weight with respect to detection time, and after calculating the detection time of molecular weight 5,000 from this calibration curve, The area% of the peak detected before the detection time was regarded as the sugar composition content having a molecular weight of 5,000 or more.

[Column]: TSKgel G2500PWXL, G3000PWXL,
G6000PWXL (made by Tosoh Corporation)
[Column temperature]: 80 ° C,
[Mobile phase]: distilled water,
[Flow rate]: 0.5 ml / min,
[Detector]: differential refractometer,
[Sample injection amount]: 100 μL of a 1% by mass aqueous solution
[Calibration curve]: Results of sensory evaluation and visual evaluation and analytical values of pullulan standard product (manufactured by Showa Denko KK), maltotriose and glucose and the respective starch degradation products are shown in Tables 3 and 4 below.

  According to the results of the examples in Table 3, a starch degradation product having waxy species as a raw material, a DE value of more than 18 and 27 or less, and a viscosity of a 30% by mass aqueous solution at 30 ° C in the range of 50 to 200 mPa · s High in the sensory evaluation, good in richness and poor taste, and low in sweetness. That is, the degraded starch of the present invention within the range of the above-mentioned DE value and viscosity has a rich feeling and lack of taste without affecting the taste and taste of food and drink and has higher aging resistance. I understood it.

  As can be seen from the results of the comparative examples in Table 4, when the viscosity of the 30% by mass aqueous solution at 30 ° C is less than 50 mPa · s, the thick feeling is weak (comparative examples 1 to 3), and in the range exceeding 250 mPa · s, the DE value Even when it was high, the taste was bad (Comparative Examples 7 and 8). Moreover, the taste was bad also when DE value was 18 or less (comparative examples 4 and 8). On the other hand, sweetness was felt when the DE value exceeded 27 (Comparative Examples 3 and 6). When the raw material was tapioca, the turbidity was greatly increased, and it was found that the aging resistance was very low (Comparative Examples 2 and 5).

(Food Example 1: Coffee Beverage)
A coffee beverage was prepared according to the formulation shown in Table 5 using each starch hydrolyzate of Example 4 and Comparative Example 1 and Pandex # 100 and Pandex # 3 as controls. Specifically, coffee beans were extracted with 10 volumes of 85 ° C. hot water for 5 minutes, cooled and filtered to prepare a coffee extract. Other ingredients were added to the coffee extract and mixed and dissolved, and then water was added to correct the total amount. After heating to 60 ° C., the mixture was treated with a homogenizer at 5000 rpm for 5 minutes, then homogenized at a pressure of 200 kgf / cm 2, filled in cans and subjected to retort sterilization at 125 ° C. for 20 minutes to prepare a coffee beverage.

* 1 Made by Unicafe * 2 Made by Mitsubishi Chemical Foods (Sugar Ester P-1670, S-570)

About the obtained coffee beverage, evaluation was performed about "richness" as a foresight, and "slipping" as a aftertaste by sensory evaluation of six trained panelists. The evaluation results are shown in Table 6.
In addition, evaluation of subsequent food is performed according to the evaluation method of the starch degradation product mentioned above.

  As a result, the coffee beverage using the starch hydrolyzate of Example 4 had a good sense of finish while having a thick feeling. On the other hand, the coffee beverage using the starch degradation product of Comparative Example 1 had a good aftertaste break, but had a weak richness.

(Food Example 2: Ice Cream)
An ice cream was prepared according to the formulation shown in Table 7 using the starch hydrolyzate of Example 4 and Comparative Example 1 and Pandex # 100 and Pandex # 3 as controls. Specifically, add unsalted butter, fresh cream, and ingredients other than vanilla flavor and heat until the temperature of the contents reaches 60 ° C while stirring, then add unsalted butter and fresh cream to reach 85 ° C Heated and stirred. Subsequently, the mixture was treated with a homomixer for 5 minutes at 8000 rpm, and homogenized with a high pressure homogenizer at a pressure of 150 kgf / cm 2. The mixture is further cooled to 5 ° C. using cold water, and then the vanilla flavor is added to one stored in a refrigerator at an internal temperature of 5 ° C. for 12 hours, frozen using an ice cream freezer, and then taken out at -4 ° C. The cup was filled and cured in a -30 ° C rapid freezer for 1 hour to prepare an ice cream.

※ 3 Kewpie Tamago Co., Ltd. (sweetened frozen egg yolk 20)
* 4 San-Ei Gen F.F.I product (Sunbest NN-749)
※ 5 Takada perfume company (custard crocodile essence T-484)

  The obtained ice cream was evaluated on the "richness" as the foresight and the "poor taste" as the aftertaste by sensory evaluation of six trained panelists. The evaluation results are shown in Table 8.

  As a result, the ice cream using the starch degradation product of Example 4 had a rich feeling but good taste, and as a result, the taste was good as a result. On the other hand, the ice cream using the starch degradation product of Comparative Example 1 was weak in taste but weak in richness.

(Food Example 3: Noodle Soup)
Noodles were prepared according to the formulation shown in Table 9 using the starch hydrolyzate of Example 4 and Comparative Example 1 and Pandex # 100 and Pandex # 3 as controls. Specifically, a mixture of raw materials other than water was heated to 90 ° C., and after cooling, water was added to adjust the total amount to prepare.

※ 6 made by Fuji Food Industry Co., Ltd.

  The sensory evaluations of five trained panelists evaluated the obtained sweet potato soup for "richness" as the foresight and "taste" as the aftertaste. The evaluation results are shown in Table 10.

  As a result, the noodle soup using the starch degradation product of Example 4 had a rich feeling but good taste, and as a result, the taste was good as a result. On the other hand, the noodle soup using the starch decomposition product of Comparative Example 1 had a good sense of taste but a weak richness.

(Food Example 4: Milk pudding)
Milk puddings were prepared according to the formulation shown in Table 11 using the starch hydrolyzate of Example 4 and Comparative Example 1, and Paindex # 100 and Pandex # 3 as controls. Specifically, the raw materials are mixed, heated to 70 ° C. with stirring, homogenized at a pressure of 150 kgf / cm 2, filled in a cup, sterilized at 90 ° C. for 10 minutes, and milk pudding prepared did.

※ 7 DSP Gokyo Food & Chemical Co. (Gelmate PC)

  About the obtained milk pudding, the sensory evaluation of six trained panelists evaluated "richness" as a foresight and "striking off" as a aftertaste. The evaluation results are shown in Table 12.

  As a result, the milk pudding using the starch degradation product of Example 4 had a rich feeling but good taste, and as a result, the taste became good as a result. On the other hand, the milk pudding using the starch degradation product of Comparative Example 1 had a good sense of taste but a weak richness.

(Food Example 5: Grilled salmon)
Using the starch hydrolyzate of Example 4 and Comparative Example 1, and Paindex # 100 and Pandex # 3 as controls, grilled toast was prepared according to the formulation shown in Table 13.

  About the sweet potato baking obtained, the sensory evaluation of five trained panelists evaluated "richness" as the foresight and "slipping" as the aftertaste. The evaluation results are shown in Table 14.

  As a result, the roasted tofu using the starch degradation product of Example 4 had a thick feeling and a good taste. On the other hand, the roasted tofu using the starch degradation product of Comparative Example 1 had a good taste but a weak richness.

(Food Example 6: Dressing)
A dressing was prepared according to the formulation shown in Table 15 using the starch hydrolyzate of Example 4 and Comparative Example 1, and Paindex # 100 and Pandex # 3 as controls. Specifically, raw materials other than sesame oil and salad oil were added and dissolved, and the mixture was heated to 80 ° C. while stirring. After cooling, sesame oil and salad oil were added and filled into a container to prepare a dressing.

  About the obtained dressing, the sensory evaluation of five trained panelists evaluated "richness" as the foresight and "slipping" as the aftertaste. The evaluation results are shown in Table 16.

  As a result, the dressing using the starch hydrolyzate of Example 4 had a rich feeling but good taste, and as a result, the taste was good as a result. On the other hand, the dressing using the starch degradation product of Comparative Example 1 had a good sense of taste but a weak richness.

(Food Example 7: Mayonnaise)
A mayonnaise was prepared according to the formulation shown in Table 16 using the starch hydrolyzate of Example 4 and Comparative Example 1, and Paindex # 100 and Paindex # 3 as controls. Specifically, the salad oil is added little by little to raw materials other than salad oil, mixed and stirred, and emulsified with a colloid mill (“MILL MIX”, Nippon Seiki Co., Ltd.) at 4,000 rpm and a clearance of 0.3 mm. , Prepared mayonnaise.

  About the obtained mayonnaise, the sensory evaluation of five trained panelists evaluated "richness" as a foresight and "slipping" as a aftertaste. The evaluation results are shown in Table 16.

  As a result, the mayonnaise using the starch degradation product of Example 4 had a thick feeling and a good taste. On the other hand, the mayonnaise using the starch decomposition product of Comparative Example 1 was good in taste but weak in richness.

(B) The viscosity of "liquefied liquid" in the manufacturing method (described later) of the viscosity (i) liquefying liquid present invention, 25 BM type viscometer at 70 ° C. mass% aqueous solution (60 revolutions of the starch hydrolyzate after the liquefaction step Per minute for 30 seconds) . The viscosity of a 25% by mass aqueous solution at 70 ° C. of the liquefied liquid of the present invention is preferably 20 to 250 mPa · s, more preferably 30 to 200 mPa · s, and still more preferably 30 to 150 mPa · s. Preferably it is 30-140 mPa * s.
(Ii) Saccharified solution and starch degradation product The viscosity of the "saccharification solution" or "starch degradation product" in the present invention is a BM type viscometer at 30 ° C of a 30% by mass aqueous solution of the saccharification solution or starch degradation product (60 rotations / Minutes, 30 seconds) .
The viscosity of a 30% by mass aqueous solution at 30 ° C. of the saccharified solution and the starch degradation product of the present invention is 50 to 250 mPa · s, preferably 50 to 200 mPa · s, more preferably 55 to 200 mPa · s, More preferably, it is 60 to 200 mPa · s. If it is in the above range, it is possible to provide a starch degradation product capable of providing a thick feeling.

Claims (9)

Starch degradation products satisfying the following values (A) to (C):
(A) DE value exceeds 18 and is 27 or less,
(B) The viscosity of the 30 mass% aqueous solution at 30 ° C. is 50 to 250 mPa · s, and (C) the turbidity after storing the 30 mass% aqueous solution at 4 ° C. for 3 days is 1.0 or less. The starch degradation product according to claim 1, wherein the content of the sugar composition having a molecular weight of 5,000 or more is 70% by mass or more per solid content. (B) The starch degradation product according to claim 1 or 2, wherein the viscosity of the 30% by mass aqueous solution at 30 ° C is 55 to 200 mPa · s. The starch degradation product according to any one of claims 1 to 3, wherein (A) DE value is 19 or more and 26 or less.   The starch degradation product according to any one of claims 1 to 4, wherein the starch degradation product is a starch degradation product derived from waxy starch.   The method for producing a degraded starch product according to any one of claims 1 to 5, wherein the raw material starch is hydrolyzed with a liquefying enzyme and then further hydrolyzed with a saccharifying enzyme.   The raw material starch is hydrolyzed with a liquefaction enzyme, and the reaction of the liquefaction enzyme is stopped when the viscosity of a 25% by mass aqueous solution at 70 ° C. is in the range of 20 to 250 mPa · s. The manufacturing method of the starch degradation product as described.   The method according to claim 6 or 7, wherein the raw material starch is waxy starch.   Food-drinks containing the starch decomposition product in any one of Claims 1-5.