JP2020015871A - Decomposed starch, and composition for food and drink including decomposed starch, and food and drink - Google Patents

Abstract

To provide a novel decomposed starch having a viscosity imparting effect and a good flavor.SOLUTION: The present invention provides a decomposed starch in which content (x(mass%)) of glucose polymerization level (DP) 3-4 and viscosity (y(mPa s)) in solid content concentration 40% at 50°C satisfy the following (1) and (2): (1) when 10≤x≤20, y≥-2.7x+65 and (2) when 20<x≤40, y≥-0.2x+15.SELECTED DRAWING: None

Description

  The present technology relates to a starch hydrolyzate, a composition for food and drink using the starch hydrolyzate, and food and drink.

  2. Description of the Related Art In the field of foods, starch degradation products have been used for sweeteners, taste control, osmotic pressure control, humectants, powdered base materials, and the like. In addition, starch degradation products are also used in the medical field for applications such as carbohydrate sources for enteral nutritional supplements and pharmaceutical excipients. Furthermore, in the cosmetics field, the starch hydrolyzate is also used for applications such as a binder for solidifying cosmetics and viscosity adjustment of creamy cosmetics.

  As described above, the starch hydrolyzate is used in various applications as described above by adjusting its basic properties such as sweetness, taste, osmotic pressure, viscosity and hygroscopicity. For example, those with a high degree of sweetness are suitable for use as sweeteners, and those with a low degree of sweetness are suitable for taste modifiers, osmotic pressure regulators, powdered base materials and the like. With respect to the viscosity of the starch hydrolyzate, for example, if the viscosity of the starch hydrolyzate is too low, it is not suitable for use for imparting viscosity, and if the viscosity of the starch hydrolyzate is too high, viscosity increase is not preferable. Not suitable for use. In addition, regarding the hygroscopicity of the starch hydrolyzate, if the hygroscopicity of the starch hydrolyzate is too high, it may solidify during storage or distribution, or may cause stickiness. Not suitable.

  It is said that basic properties such as sweetness, taste, osmotic pressure, viscosity, hygroscopicity and the like of starch hydrolyzate are affected by the degree of polymerization (DP) of glucose as a component. For example, a starch hydrolyzate containing a large amount of glucose having a low degree of polymerization (DP) has a high degree of sweetness and a low viscosity. Conversely, a starch hydrolyzate containing a high content of glucose having a high degree of polymerization (DP) has a low sweetness and a high viscosity.

  In addition, a DE value (dextrose equivalent) is often obtained as an index for controlling the basic physical properties of the starch hydrolyzate. The “DE (dextrose equivalent)” is also referred to as dextrose equivalent, and is a value indicating the ratio of reducing sugar to total solid content (see Equation 1) measured as glucose. The DE value is an index indicating the degree of hydrolysis (degree of decomposition) of starch, that is, the degree of progress of saccharification.

  In general, the higher the DE value, the higher the sweetness, osmotic pressure, hygroscopicity and lower the viscosity. Conversely, the lower the DE value, the stronger the flavor unique to dextrin, the more turbid, and the higher the viscosity. For example, Non-Patent Document 1 describes that the lower the DE, the higher the viscosity and the lower the solubility.

  In recent years, a technique for manipulating the sugar composition in a starch hydrolyzate has been developed in order to adjust the basic physical properties of the starch hydrolyzate according to the application. For example, in Patent Document 1, by adding yeast cells of the genus Saccharomyces to a sugar solution containing a starch decomposed product and assimilating low-molecular-weight oligosaccharides of maltotriose or less in the sugar solution, there is no sweetness. A technology for producing a starch hydrolyzate containing maltotetraose or more, which is excellent in stability over time of the sugar solution, is disclosed.

  Further, in Patent Document 2, maltotriose solution composed of 40 to 60% of maltotriose, 15 to 35% of maltose, and other sugars per solid is chromatographed with a strongly acidic cation exchange resin to obtain a maltotriose solution per solid. There is disclosed a technique for obtaining a maltotriose-rich composition containing 65% or more of triose and 25% or less of maltose and having excellent properties such as low sweetness and hygroscopicity, and which can be used for various fields.

JP 09-143191 A JP 04-108356 A

Monthly Food Chemical 2000-10

  Starch decomposed products having a low DE such as dextrin (DE20 or less) have high viscosity and low sweetness, and are therefore used for thickening foods and imparting a feeling of body. However, the starch degradation product has a problem that a lower DE results in a specific grain odor and a sticky taste, which impairs the flavor of foods using the starch degradation product. Conversely, starch degradation products with a high DE reduce grain odor, but pose other problems such as reduced viscosity and increased sweetness.

  Then, in this art, it is a main objective to provide a novel starch hydrolyzate having a viscosity imparting effect and a good flavor.

  The inventors of the present application, while having a high viscosity imparting effect, as a result of intensive research on the composition of a good-tasting starch hydrolyzate, the content of maltotriose and maltotetraose is in a specific range, It has been found that when the relationship between the content and the viscosity satisfies certain conditions, the generation of grain odor and stickiness is suppressed, and the present technology has been completed.

That is, in the present technology, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are as follows: A starch hydrolyzate satisfying (1) or (2) is provided.
(1) When 10 ≦ x ≦ 20, y ≧ −2.7x + 65
(2) When 20 <x ≦ 40, y ≧ −0.2x + 15
In the starch degradation product according to the present technology, the x and the y may satisfy the following (1 ′).
(1 ′) When 10 ≦ x ≦ 20, y ≧ −4.1x + 93
In the starch degradation product according to the present technology, x and y can also satisfy the following (1 ″) or (2 ′).
(1 ″) When 10 ≦ x ≦ 20, y ≧ −5.0x + 115
(2 ′) When 20 <x ≦ 40, y ≧ −0.2x + 19
The starch hydrolyzate according to the present technology is configured so that x and the content (z (% by mass)) of the molecular weight of 2000 to 30,000 after treating the starch hydrolyzate with isoamylase satisfy the following (3). You can also.
(3) When 10 ≦ x ≦ 40, 15 ≦ z

  The starch hydrolyzate according to the present technology can be used for food and drink compositions, food and drink products, and the like.

  According to the present technology, it is possible to provide a novel starch hydrolyzate having a viscosity imparting effect and good flavor.

  Hereinafter, a preferred embodiment for carrying out the present technology will be described. The embodiment described below is an example of a typical embodiment of the present technology, and the range of the present technology is not interpreted as being narrow.

<Starch degradation product>
The starch hydrolyzate according to the present technology has a content of glucose polymerization degree (DP) of 3 to 4 (x (% by mass)), a viscosity at 50 ° C at a solid content concentration of 40% (y (mPa · s)). Is a starch hydrolyzate satisfying the following (1) or (2).
(1) When 10 ≦ x ≦ 20, y ≧ −2.7x + 65
(2) When 20 <x ≦ 40, y ≧ −0.2x + 15

In the starch hydrolyzate according to the present technology, the content (x (mass%)) of glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C are: Although there is no particular limitation as long as the above (1) or (2) is satisfied, it is particularly preferable that the present technology satisfies the following (1 ′).
(1 ′) When 10 ≦ x ≦ 20, y ≧ −4.1x + 93

  By satisfying the above (1 ′), generation of grain odor and pastiness can be more effectively suppressed, and the flavor of food and drink using the starch hydrolyzate according to the present technology can be further improved. it can.

Further, in the present technology, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are as follows: It is more preferable to satisfy 1 ″) or (2 ′).
(1 ″) When 10 ≦ x ≦ 20, y ≧ −5.0x + 115
(2 ′) When 20 <x ≦ 40, y ≧ −0.2x + 19

  By satisfying the above (1 '') or (2 '), it is possible to further improve the thickness, richness, texture, looseness, and the like of food and drink using the starch hydrolyzate according to the present technology.

Furthermore, in the present technology, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the content (z (mass%) of the molecular weight of 2000 to 30000 after treating the starch degradation product with isoamylase )) Preferably satisfy the following (3).
(3) When 10 ≦ x ≦ 40, 15 ≦ z

  By treating the starch hydrolyzate with isoamylase, α-1,6 glucosidic bonds present in the molecules of the starch hydrolyzate are hydrolyzed, leaving a linear structure. That is, the content (x (% by mass)) of the glucose polymerization degree (DP) of 3 to 4 is in the range shown in the above (3), and the content of those having a linear structure after the isoamylase treatment is 15%. More preferably, it is not less than mass%. When the content is within this range, the flavor and texture of food and drink using the starch hydrolyzate according to the present technology can be further improved.

  In addition, in the above (3), the upper limit of the content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch degradation product with isoamylase is not particularly limited, but is not more than 25% by mass. Is more preferred. When the content is within this range, the flavor of food and drink using the starch hydrolyzate according to the present technology can be further improved.

<Production method of starch degradation product>
The starch hydrolyzate according to the present technology is novel in its composition itself, and the method for obtaining the same is not particularly limited. For example, a starch raw material can be obtained by appropriately combining predetermined operations such as treatment with a common acid or enzyme, various types of chromatography, membrane separation, and ethanol precipitation.

  As a starch raw material that can be used as a raw material for obtaining the starch hydrolyzate according to the present technology, one or more kinds of known starch raw materials that can be used as raw materials for starch hydrolyzate can be freely selected and used. For example, starch (ground starch) such as corn starch, waxy corn starch, rice starch, waxy rice starch, wheat starch, waxy wheat starch, potato starch, waxy potato starch, tapioca starch, waxy tapioca starch, sweet potato starch, waxy sweet potato starch, etc. And starch derived from the rhizome or root (underground starch).

  As a method for efficiently obtaining the starch hydrolyzate according to the present technology, there is a method in which a starch raw material is liquefied and then a maltotriose-forming enzyme and / or a maltotetraose-forming enzyme are allowed to act. In this case, the kind of the maltotriose-forming enzyme and / or the maltotetraose-forming enzyme that can be used for producing the starch hydrolyzate according to the present technology is not particularly limited, but the exo-type maltotriose-forming enzyme and / or the exo-type It is preferable to use maltotetraose producing enzyme.

  When the endo-type maltotriose-forming enzyme and / or the endo-type maltotetraose-forming enzyme is used, an enzyme having an exo-type maltotriose-forming activity, In the case where an enzyme having exo-type maltotetraose-forming activity is used, starch molecules are decomposed from the non-reducing end, so that a larger amount of the polymer component can be left as compared with starch decomposed products having the same DE value. The polymer component is characterized in that it contains a large number of linear structures. As a result, it is possible to further improve the flavor and texture of food and drink using the starch hydrolyzate according to the present technology.

  The type of maltotriose-forming enzyme that can be used in the starch hydrolyzate according to the present technology is not particularly limited, and one or more known maltotriose-forming enzymes can be freely selected and used. Specific examples include maltotriose-forming enzymes derived from microorganisms belonging to the genus Microbacterium (eg, maltotriose-forming enzymes derived from Microbacterium imperiale (eg, product name “AMT1.2L” manufactured by Amano Enzyme Co., Ltd.), and maltotriose derived from Microbacterium sp. Triose-forming enzyme (for example, maltotriose-forming enzyme derived from Microbacterium sp. AM-9581 purified according to the method described in JP-A-3-251173) and the like.

  The type of maltotetraose-forming enzyme that can be used in the starch hydrolyzate according to the present technology is not particularly limited, and one or more known maltotetraose-forming enzymes can be freely selected and used. Specific examples include maltotetraose-forming enzyme derived from a microorganism of the genus Pseudomonas (for example, maltotetraose-forming enzyme derived from Pseudomonas saccharophila (for example, product name “Optimalt4G” manufactured by Genencor Corporation), maltotetraose-forming enzyme derived from Pseudomonas stutzeri ( For example, a maltotetraose-forming enzyme purified according to the method described in Japanese Patent Publication No. 7-89916) and the like) can be mentioned.

  In addition, before or after or simultaneously with liquefaction of the starch raw material, before or after or simultaneously with the action of maltotriose-forming enzyme and / or maltotetraose-forming enzyme, treatment with another degrading enzyme (for example, α-amylase or the like) or a branching enzyme is performed. Any combination is possible. In this way, the degradation degree of the starch hydrolyzate is adjusted to a desired range by allowing the decomposing enzyme or the branching enzyme to act before and after the liquefaction and the action by the maltotriose-forming enzyme and / or the maltotetraose-forming enzyme. It becomes easier.

  The starch hydrolyzate according to the present technology can be obtained by performing various operations such as chromatography, membrane separation, and ethanol precipitation without performing maltotriose-forming enzyme and / or maltotetraose-forming enzyme treatment on the starch raw material. It is also possible to manufacture.

  As described above, the starch hydrolyzate according to the present technology can be produced using various methods. Among these methods, the starch raw material is treated with a maltotriose-forming enzyme and / or a maltotetraose-forming enzyme. Is preferred. By using this method, the starch hydrolyzate of the present technology can be obtained without performing operations such as chromatography and membrane separation, so that the starch hydrolyzate of the present technology is inexpensive and suitable for industrial production. is there.

  Further, in the present technology, it is possible to remove impurities by performing activated carbon decolorization, ion purification and the like after performing various treatments to obtain a target starch hydrolyzate, and it is preferable to remove impurities.

  Furthermore, it is also possible to concentrate to a solid content concentration of 30 to 80% to make a syrup, or to make a powder by dehydrating and drying by vacuum drying, spray drying or the like.

<Uses of starch degradation products>
The starch hydrolyzate according to the present technology has a viscosity-imparting effect and a good flavor, and thus can be used for the purpose of thickening (thickening), richness, and texture imparting of foods and drinks. .

  Foods and beverages that can contain the starch hydrolyzate according to the present technology are not particularly limited, for example, juices, sports drinks, tea, coffee, beverages such as tea, soy sauce, seasonings such as sauces, soups, creams , Dairy products, frozen desserts such as ice cream, various powdered foods (including beverages), preservative foods, frozen foods, breads, confectionery, cooked rice, noodles, water paste products, processed foods such as meat products, etc. Is mentioned. In addition, it is contained in health functional foods (foods for specified health use, nutritional functional foods, functional foods), so-called health foods, concentrated nutrients, liquid foods, and infant and infant foods (all of which include beverages). be able to.

  When the starch hydrolyzate according to the present technology is used in foods and drinks, a form that is distributed as a composition for foods and drinks may be adopted. Specifically, for example, various food mixes (hot cake mix, bakery mix, confectionery mix, noodle skin mix, etc.), various food powders (tempura flour, fried powder, okonomiyaki flour, takoyaki flour, etc.) ), Various food ingredients (confectionery ingredients, donut ingredients, cake ingredients, ice cream ingredients, soup ingredients, beverage ingredients, etc.), and various food quality improvers (noodle skin improver, cooked rice improver) Bakery improvers, etc.).

  Furthermore, the starch hydrolyzate according to the present technology can also be used for feed for mammals such as cattle, horses and pigs, poultry such as chickens and quails, pets such as reptiles, birds or small mammals, cultured fish and insects. It can be contained. Moreover, it is also possible to make it contain in fertilizer.

  In addition, the starch hydrolyzate according to the present technology can be applied to any drug. For example, it can be applied to powdered bases for dosage forms such as powders and granules, excipients for tablets, and carbohydrate sources such as enteral nutrition. In particular, the starch hydrolyzate according to the present technology has a viscosity-imparting effect, and thus can be suitably used as a nutrient or a drug for a person having difficulty in swallowing.

  Hereinafter, the present technology will be described in more detail based on embodiments. The embodiment described below is an example of a typical embodiment of the present technology, and the range of the present technology is not construed as being narrow.

(1) Test method [Malt triose-forming enzyme]
In the present example, an enzyme derived from Microbacterium imperiale ("AMT1.2L" manufactured by Amano Enzyme Co., Ltd.) was used as an example of the maltotriose-forming enzyme.

The activity of the maltotriose synthase was measured by the following method.
An appropriate amount of enzyme was added to 0.5 mL of 2.0% by mass soluble starch dissolved in 0.1 M phosphoric acid buffer solution (pH 6.0), and an enzyme reaction was carried out at a total volume of 1.0 mL at a temperature of 40 ° C. Maltotriose and other reducing sugars were determined by the Somogyi-Nelson method. Under these conditions, the amount of enzyme activity that produces a reducing sugar corresponding to 1 μmol of glucose per minute was defined as 1 unit of enzyme activity.

[Malttetraose producing enzyme]
In this example, an enzyme derived from Pseudomonas saccharophila ("Optimalt4G" manufactured by Genencor Corporation) was used as an example of the maltotetraose-generating enzyme.

The activity of maltotetraose synthase was measured by the following method.
An appropriate amount of enzyme was added to 0.5 mL of a 2.0% by mass soluble starch dissolved in a 0.1 M phosphoric acid buffer solution (pH 7.0), and an enzyme reaction was carried out at a total volume of 1.0 mL at a temperature of 40 ° C. Maltotetraose and other reducing sugars are determined by the Somogyi Nelson method. Under these conditions, the amount of enzyme activity that produces a reducing sugar corresponding to 1 μmol of glucose per minute was defined as 1 unit of enzyme activity.

[DE]
It was calculated according to the Rain Aynon method of "Analytical Method for Starch Sugar Related Industry" (edited by the Starch Sugar Technical Committee).

[Content of DP3-4]
The starch hydrolyzate solution adjusted to Brix 5% was analyzed by liquid chromatography under the conditions shown in Table 1 below, and the DP3-4 content was measured based on the retention time.

[viscosity]
The viscosity of the sugar solution prepared so as to have a solid content of 40% was measured using a rheometer (MCR102, manufactured by Anton Paar) under the conditions of a measurement temperature: 50 ° C., a parallel plate: 50 mm, and a torque: 30 μN · m. It was measured.

[Content of the fraction having a molecular weight of 2,000 to 30,000 in the starch hydrolyzate after the debranching enzyme treatment]
To 500 μL of a starch hydrolyzate solution adjusted to Brix 5%, 2 μL of a 1 M acetate buffer (pH 5.0) and 250 units of solid content (g) of isoamylase (derived from Pseudomonas sp., Manufactured by Megazyme) were added. This was subjected to an enzyme reaction at 40 ° C. for 72 hours, and then the reaction was stopped by boiling. 500 μL of water was added thereto, and centrifugation was performed at 12,000 rpm for 5 minutes. 900 μL of the supernatant was desalted and filtered, and analyzed by gel filtration chromatography under the conditions shown in Table 2 below. Using a standard P-82 for Shodex Standard GFC (aqueous GPC) column (manufactured by Showa Denko KK) as a molecular weight standard, based on a calibration curve calculated from the correlation between the elution time of the molecular weight standard and the molecular weight, the starch degradation product was used. The content of the fraction having a molecular weight of 2,000 to 30,000 was calculated.

(2) Production method of Examples and Comparative Examples [Example 1]
After adding α-amylase (Spytase HK, manufactured by Nagase ChemteX Corporation) to a 20% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, 0.2% by mass per solid content (g) was added, The liquid was liquefied by a jet cooker (temperature: 110 ° C.), the liquefied liquid was kept at 95 ° C., and the DE was measured continuously. When the DE reached 9, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. The reaction was stopped. After adjusting the pH of the sugar solution after stopping the reaction to 6.0, 2 units of maltotriose-forming enzyme were added per solid (g), and the mixture was reacted at 55 ° C. The DE was measured over time, and when it became DE13, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrated liquid was pulverized with a spray drier to obtain the starch hydrolyzate of Example 1.

[Example 2]
To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (120 L termamyl, manufactured by Novozymes) was added at 0.2% by mass per solid (g), and then jet cooker ( Liquefaction at 110 ° C), keeping the liquefied liquid at 95 ° C and measuring DE over time. When DE9 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and stop the reaction by boiling. did. After adjusting the pH of the sugar solution after stopping the reaction to 6.0, 2 units of maltotriose-forming enzyme were added per solid (g), and the mixture was reacted at 55 ° C. The DE was measured over time, and when it became DE23, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray drier to obtain a starch hydrolyzate of Example 2.

[Example 3]
After adding α-amylase (Spytase HK, manufactured by Nagase ChemteX Corporation) to a 20% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, 0.2% by mass per solid content (g) was added, The liquid was liquefied by a jet cooker (temperature: 110 ° C.), the liquefied liquid was kept at 95 ° C., and the DE was measured continuously. When the DE reached 9, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. The reaction was stopped. After adjusting the pH of the sugar solution after the reaction was stopped to 6.0, 2 units of maltotetraose-forming enzyme were added per solid (g), and reacted at 55 ° C. The DE was measured over time, and when it became DE13, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Example 3.

[Example 4]
To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (120 L termamyl, manufactured by Novozymes) was added at 0.2% by mass per solid (g), and then jet cooker ( Liquefaction at 110 ° C), keeping the liquefied liquid at 95 ° C and measuring DE over time. When DE9 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and stop the reaction by boiling. did. After adjusting the pH of the sugar solution after the reaction was stopped to 6.0, 2 units of maltotetraose-forming enzyme were added per solid (g), and reacted at 55 ° C. The DE was measured over time. When the DE reached 20, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 4.

[Example 5]
After adding α-amylase (Kristase T10S, manufactured by Amano Enzyme Co., Ltd.) to a 20% by mass waxy corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, 0.2% by mass per solid content (g) was added. The liquid was liquefied in a jet cooker (temperature: 110 ° C.), the liquefied liquid was kept at 95 ° C., and the DE was continuously measured. When the DE reached 4, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. To stop the reaction. After adjusting the pH of the sugar solution after stopping the reaction to 6.0, 2 units of maltotriose-forming enzyme were added per solid (g), and the mixture was reacted at 55 ° C. The DE was measured over time, and when it became DE16, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 5.

[Example 6]
To a 30% by mass sweet potato starch slurry adjusted to a pH of 5.8 with 10% by mass slaked lime, α-amylase (Termamyl 120L, manufactured by Novozymes) was added at 0.2% by mass per solid (g), and then jet cooker was added. (Temperature of 110 ° C.), keeping the liquefied liquid at 95 ° C. and measuring DE over time, and when DE8 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and boil the reaction. Stopped. After adjusting the pH of the sugar solution after stopping the reaction to 6.0, 2 units of maltotriose-forming enzyme were added per solid (g), and the mixture was reacted at 55 ° C. The DE was measured over time, and when it became DE16, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray drier to obtain a starch hydrolyzate of Example 6.

[Example 7]
To a 20% by mass sweet potato starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Kristase T10S, manufactured by Amano Enzyme Co., Ltd.) was added at 0.2% by mass per solid (g). The liquid was liquefied in a jet cooker (temperature: 110 ° C.), the liquefied liquid was kept at 95 ° C., and the DE was measured continuously. When the DE reached 8, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. To stop the reaction. After adjusting the pH of the sugar solution after the reaction was stopped to 6.0, 2 units of maltotetraose-forming enzyme were added per solid (g), and reacted at 55 ° C. The DE was measured over time, and when it became DE10, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 7.

Example 8
To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (120 L termamyl, manufactured by Novozymes) was added at 0.2% by mass per solid content (g), and then jet cooker ( Liquefaction at 110 ° C), keeping the liquefied liquid at 95 ° C and measuring DE over time. When DE20 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and stop the reaction by boiling. did. The solution of the starch hydrolyzate was decolorized with activated carbon and ion-purified to adjust the solid content to 5% by mass. This solution was applied to an ultrafiltration membrane having a molecular weight cutoff of 50,000 (Microza UF pencil type module, manufactured by Asahi Kasei Corporation) to obtain a polymer fraction. On the other hand, α-amylase (Termamyl 120L, manufactured by Novozymes) was added to 30% by mass of corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, and 0.2% by mass per solid content (g) was added. The liquid was liquefied in a cooker (temperature: 110 ° C), the liquefied liquid was kept at 95 ° C, and the DE was continuously measured. When the DE reached 33, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was conducted by boiling. Stopped. The solution of the starch decomposition product was decolorized with activated carbon and ion-purified to adjust the solid content to 20% by mass. This solution is applied to two gel-filtration resins (Bio-Gel P2, manufactured by Bio-Rad Co., Ltd., resin volume: 500 mL) connected to each other. Eluent: water, flow rate: 0.5 mL / min, column temperature: 60 ° C. A low-molecular-weight fraction was obtained under the following separation conditions. The high molecular fraction and the low molecular fraction were mixed and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 8.

[Example 9]
To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (120 L termamyl, manufactured by Novozymes) was added at 0.2% by mass per solid (g), and then jet cooker ( Liquefaction at 110 ° C), keeping the liquefied liquid at 95 ° C and measuring DE over time. When DE11 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and stop the reaction by boiling. did. After adjusting the pH of the sugar solution after stopping the reaction to 6.0, 2 units of maltotriose-forming enzyme were added per solid (g), and the mixture was reacted at 55 ° C. The DE was measured over time, and when it became DE16, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Example 9.

[Example 10]
A 20% by mass corn starch slurry adjusted to pH 2.5 with 10% hydrochloric acid was decomposed to DE9 at a temperature of 130 ° C. After adjusting the pH of the sugar solution after the reaction was stopped to 6.0, 2 units of maltotetraose-forming enzyme were added per solid (g), and reacted at 55 ° C. The DE was measured over time. When the DE became 15, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 10.

[Example 11]
After adding α-amylase (Spytase HK, manufactured by Nagase ChemteX Corporation) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, 0.2% by mass per solid content (g) was added, The liquid was liquefied by a jet cooker (temperature: 110 ° C.), and the liquefied liquid was kept at 95 ° C., and the DE was continuously measured. When the DE reached 13, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. The reaction was stopped. After adjusting the pH of the sugar solution after the reaction was stopped to 6.0, 2 units of maltotetraose-forming enzyme were added per solid (g), and reacted at 55 ° C. The DE was measured over time, and when it became DE18, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch hydrolyzate of Example 11.

[Example 12]
To a 30% by mass tapioca starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Kristase T10S, manufactured by Amano Enzyme Co., Ltd.) was added at 0.2% by mass per solid (g). The liquid was liquefied in a jet cooker (temperature: 110 ° C.), the liquefied liquid was kept at 95 ° C., and the DE was continuously measured. When the DE reached 9, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. To stop the reaction. After adjusting the pH of the sugar solution after the reaction was stopped to 6.0, 2 units of maltotetraose-forming enzyme were added per solid (g), and reacted at 55 ° C. The DE was measured over time, and when it became DE22, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Example 12.

[Comparative Example 1]
To a 20% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (120 L of Termamyl, manufactured by Novozymes) was added at 0.2% by mass per solid (g), and then jet cooker ( Liquefaction at 110 ° C), keeping the liquefied liquid at 95 ° C and measuring DE over time. When DE6 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and stop the reaction by boiling. did. After adjusting the pH of the sugar solution after stopping the reaction to 6.0, 2 units of maltotriose-forming enzyme were added per solid (g), and the mixture was reacted at 55 ° C. The DE was measured over time. When the DE became 8, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 1.

[Comparative Example 2]
To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (Kristase T10S, manufactured by Amano Enzyme Co., Ltd.) was added at 0.2% by mass per solid content (g). The liquid was liquefied by a jet cooker (temperature: 110 ° C.), the liquefied liquid was kept at 95 ° C., and the DE was measured continuously. When the DE reached 9, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. The reaction was stopped. After adjusting the pH of the sugar solution after the reaction was stopped to 6.0, 2 units of maltotetraose-forming enzyme were added per solid (g), and reacted at 55 ° C. The DE was measured over time, and when it became DE25, the pH was adjusted to 4.0 with 10% hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 2.

[Comparative Example 3]
After adding α-amylase (Spytase HK, manufactured by Nagase ChemteX Corporation) to a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, 0.2% by mass per solid content (g) was added, The mixture was liquefied by a jet cooker (temperature: 110 ° C.), the liquefied liquid was kept at 95 ° C., and DE was continuously measured. When the DE reached 20, the pH was adjusted to pH 4.0 with 10% hydrochloric acid, and the mixture was boiled. The reaction was stopped. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 3.

[Comparative Example 4]
To a 30% by mass corn starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (120 L termamyl, manufactured by Novozymes) was added at 0.2% by mass per solid (g), and then jet cooker ( Liquefaction at 110 ° C), keeping the liquefied liquid at 95 ° C and measuring DE over time. When DE33 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and stop the reaction by boiling. did. The solution of this starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 50% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 4.

[Comparative Example 5]
To a 20% by mass sweet potato starch slurry adjusted to pH 5.8 with 10% by mass slaked lime, α-amylase (120 L of Termamyl, manufactured by Novozymes) was added at 0.2% by mass per solid (g), and then jet cooker was added. (Temperature of 110 ° C.), keeping the liquefied liquid at 95 ° C. and measuring DE over time, and when DE8 is reached, adjust the pH to 4.0 with 10% hydrochloric acid and boil the reaction. Stopped. The solution of the starch hydrolyzate was decolorized with activated carbon, ion-purified, and concentrated to a solid concentration of 30% by mass. Further, the concentrated liquid was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 5.

(3) Measurement of Physical Properties Regarding Examples 1 to 12 and Comparative Examples 1 to 5 obtained above, the content (x (mass%)) and viscosity (y (mPa · s)) of DE and DP 3 to 4, respectively. ), The content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch hydrolyzate with isoamylase was measured by the method described above. The results are shown in Tables 3 and 4 below.

(4) Grain odor evaluation For Examples 1 to 12 obtained above, the cereal odor of the starch hydrolyzate aqueous solution was evaluated. Specifically, the starch hydrolyzate of Examples 1 to 12 was dissolved in water so as to have a solid content of 5% by mass to produce a starch hydrolyzate aqueous solution. Ten expert panels evaluated the odor of the cereal with respect to the produced starch hydrolyzate aqueous solution. As a result, in all of Examples 1 to 12, no taste of cereal was felt and taste was good as compared with the existing starch hydrolyzate having the same DE value.

(5) Use in Foods The effects of the starch hydrolyzates obtained in Examples 1 to 12 and Comparative Examples 1 to 5 obtained above were examined for the following foods. Each effect was evaluated by a professional panel of 10 persons on a scale of 1 to 5 according to the following evaluation criteria, and the average value was used as the evaluation point. In addition, the comprehensive evaluation was a total score of each evaluation, and each evaluation was 3 or more, and the total evaluation score was 7 or more when there were two evaluation items, and 11 or more when there were three evaluation items, and the products were acceptable.

[Flavor]
5: good 4: somewhat good 3: acceptable range 2: somewhat bad 1: bad

[Thorami]
5: Moderate thickness, good 4: Good thickness, somewhat good 3: Acceptable range 2: Somewhat weak, slightly bad 1: Bad thick, bad

[Kokumi]
5: Very rich and good 4: Rich and slightly good 3: Somewhat rich and normal 2: Weak and slightly poor 1: Not rich and bad

[Texture]
5: good 4: somewhat good 3: normal 2: somewhat bad 1: bad

[Mouth melting]
5: good 4: somewhat good 3: acceptable range 2: somewhat bad 1: bad

[Dough formability]
5: good 4: somewhat good 3: acceptable range 2: somewhat bad 1: bad

[Unraveling]
5: Very easy to loosen, good 4: Moderately easy to loose, somewhat good 3: Acceptable range 2: Hard to loosen, somewhat bad 1: The whole becomes clumpy and does not loosen

<Corn potage soup>
190 g of canned corn cream, 300 g of milk, 5 g of granule consomme, 0.5 g of pepper, and 50 g of the starch hydrolyzate of Examples 1, 4, 5, 10 or Comparative Examples 2, 5 were put in a pot and mixed. The mixture was heated over medium heat with stirring, boiled, and then heated over low heat for 5 minutes to produce corn potage soup. The corn potage soup containing starch hydrolyzate produced was evaluated for flavor and thickening. The results are shown in Table 5 below.

  As shown in Table 5, a corn potage soup using the starch degradation product of Comparative Example 2 in which the content of glucose polymerization degree (DP) 3 to 4 (x (% by mass)) exceeds 40% by mass, and 10% by mass Compared with the corn potage soup using the starch hydrolyzate of Comparative Example 5 which is less than the corn potage soup using the starch hydrolyzate of Examples 1, 4, 5, and 10, the results of the comprehensive evaluation were better.

  In comparison among the examples, the starch decomposed products of Examples 1 and 5 in which the content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch decomposed product with isoamylase exceeds 25% by mass were obtained. Compared with the used corn potage soup, the corn potage soup using the starch degradation products of Examples 4 and 10 in the range of 15 ≦ z ≦ 25 had a better flavor.

<Teriyaki sauce>
20 g of water, 15 g of soy sauce, 20 g of mirin, 20 g of sake, 10 g of sugar, and 10 g of the starch hydrolyzate of Examples 2, 3, 6, 8, 11 or Comparative Examples 1 and 4 were put in a pot and mixed. The mixture was heated over a low heat with stirring. After boiling, the heating was stopped to produce a teriyaki sauce. The flavor and thickness of the manufactured teriyaki sauce containing starch hydrolyzate were evaluated. The results are shown in Table 6 below.

  As shown in Table 6, the teriyaki sauce using the starch decomposition product of Comparative Example 1 in which the content (x (% by mass)) of the glucose polymerization degree (DP) 3 to 4 was less than 10% by mass, and the glucose polymerization degree Comparative Example in which the content (x (mass%)) of (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. do not satisfy the above formula (2). The teriyaki sauce using the starch decomposition products of Examples 2, 3, 6, 8 and 11 had better overall evaluation results than the teriyaki sauce using the starch decomposition product of No. 4.

  When compared in the examples, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are different. The teriyaki sauce using the starch decomposition product of Example 6 that satisfies the above formula (1 ′) is better than the teriyaki sauce using the starch decomposition product of Example 8 that does not satisfy the above formula (1 ′). However, the flavor was better.

  Further, a teriyaki sauce using the starch degradation products of Examples 3 and 6 in which the content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch degradation products with isoamylase exceeds 25% by mass, and Teriyaki sauce using the starch degradation product of Example 2 in the range of 15 ≦ z ≦ 25 has a flavor that is lower than that of the teriyaki sauce using the starch degradation product of Example 11 in an amount of less than 15% by mass. It was even better.

<Blueberry sauce>
100 g of frozen blueberries thawed in a frying pan, 40 g of sugar, and 20 g of the starch hydrolyzate of Examples 2, 3, 8, 9 or Comparative Examples 3, 5 were put in a medium heat and boiled while mixing so that there was no remaining undissolved. . The heat was stopped, 2 g of lemon juice was added, and the mixture was boiled again over medium heat. This was transferred to a glass container and cooled at room temperature to produce a blueberry sauce. The flavor and thickness of the produced blueberry sauce were evaluated. Table 7 shows the results.

  As shown in Table 7, the content (x (% by mass)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are as described above. Blueberry sauce using the starch hydrolyzate of Comparative Example 3 that does not satisfy the formula (1), and Comparative Example 5 in which the content of glucose polymerization degree (DP) 3 to 4 (x (% by mass)) is less than 10% by mass. Compared with the blueberry sauce using the starch hydrolyzate of Example 2, the blueberry sauce using the starch hydrolyzate of Examples 2, 3, 8, and 9 that satisfies the formula (1) or the formula (2) is more comprehensively evaluated. Was good.

  When compared in the examples, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are different. Compared with the blueberry sauce using the starch hydrolyzate of Example 8 that does not satisfy the formula (1 ′), the blueberry sauce using the starch hydrolyzate of Example 9 that satisfies the formula (1 ′) is: The flavor was better.

  Further, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are represented by the above formula (1 ′). Compared with the blueberry sauce using the starch hydrolyzate of Example 9 which does not satisfy '), the blueberry sauce using the starch hydrolyzate of Examples 2 and 3 which satisfies the above formula (2') has a higher overall evaluation. The results were good.

  Furthermore, compared with the blueberry sauce using the starch degradation product of Example 3 in which the content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch degradation product with isoamylase exceeds 25% by mass, The blueberry sauce using the starch hydrolyzate of Examples 2 and 9 in the range of z ≦ 25 had better flavor.

<Custard cream>
In a bowl, 27 g of dried egg yolk rehydrated with 50 g of water, 36 g of sugar and 36 g of the starch hydrolyzate of Examples 1, 2, 7, 9, 12 or Comparative Examples 3, 5 were put and mixed with a whisk. . 16 g of the sieved flour was added and further mixed with a whisk. To this, 200 g of milk heated to 50 ° C. was added little by little, melted and spread, passed through a strainer, and then stirred over a medium heat until creamy to produce a custard cream. The produced starch-degraded product-containing custard cream was evaluated for flavor and body taste. Table 8 shows the results.

  As shown in Table 8, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are as described above. Custard cream using the starch hydrolyzate of Comparative Example 3 which does not satisfy the formula (1), and Comparative Example 5 in which the content of glucose polymerization degree (DP) 3 to 4 (x (% by weight)) is less than 10% by weight. The custard cream using the starch degradation products of Examples 1, 2, 7, 9 and 12 satisfying the formula (1) or the formula (2) as compared with the custard cream using the starch degradation product of The overall evaluation was good.

  When compared in the examples, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are different. In comparison with the custard cream using the starch hydrolyzate of Example 7 which does not satisfy the formula (1 ′), the custard cream using the starch hydrolyzate of Examples 1 and 9 satisfying the above formula (1 ′) However, the flavor was better.

  Further, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are represented by the above formula (1 ′). Compared with the custard cream using the starch hydrolyzate of Example 9 that does not satisfy ') and the custard cream using the starch hydrolyzate of Example 12 that does not satisfy the formula (2'), the formula (1 ') ') Or the custard cream using the starch hydrolyzate of Examples 1 and 2 satisfying the formula (2') had better overall evaluation results.

  Furthermore, the content (z (mass%)) of the molecular weight of 2,000 to 30,000 after treatment of the starch hydrolyzate with isoamylase exceeds 25 mass%, compared with the custard cream using the starch hydrolyzate of Example 1 which is 15 ≦ The custard cream using the starch hydrolyzate of Examples 2 and 9 in the range of z ≦ 25 had better flavor.

<Hot cake>
150 g of soft flour sieved in a bowl, 40 g of sugar, 10 g of baking powder, and 15 g of the starch hydrolyzate of Examples 3, 4, 6, 10, 12 or Comparative Examples 1, 3 were added and mixed. 50 g of whole eggs and 140 g of milk were added thereto, and the mixture was further mixed with a whisk until the lumps disappeared to prepare a hot cake dough. Heat the frying pan over medium heat, put it on a wet cloth to remove the heat, put it on low heat again, pour 60 g of hot cake dough from a height of 20 cm from the frying pan, bake it for 3 minutes, turn it over and bake it for another 2 minutes. A cake was made. The flavor and softness of the texture were evaluated for the manufactured starch cake containing the hydrolyzed starch. The texture was determined to be good when there was softness. Table 9 shows the results.

  As shown in Table 9, the content of the glucose polymerization degree (DP) 3 to 4 (x (% by mass)) is less than 10% by mass, and the hot cake using the starch decomposition product of Comparative Example 1 and the glucose polymerization degree ( Comparative Example 3 in which the content (x (mass%)) of DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. do not satisfy the above formula (1). Compared to a hot cake using a starch hydrolyzate, the content of glucose polymerization degree (DP) 3 to 4 (x (% by mass)) and the viscosity (y (mPa · s)), the hot cakes using the starch hydrolyzates of Examples 3, 4, 6, 10, and 12 satisfying the formula (1) or the formula (2) had better overall evaluation. Was.

  When compared in the examples, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are different. As compared with the hot cake using the starch hydrolyzate of Example 12 which does not satisfy the above formula (2 ′), Examples 3, 4, 6, and 5 satisfying the above formula (1 ″) or the above formula (2 ′) The hot cake using the starch hydrolyzate of No. 10 had a softer texture and was better.

  Further, compared to the hot cake using the starch hydrolyzate of Examples 3 and 6 in which the content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch hydrolyzate with isoamylase exceeds 25% by mass, The hot cake using the starch hydrolyzate of Examples 4 and 10 in the range of 15 ≦ z ≦ 25 had a more favorable flavor.

<Bread>
A home bakery blended with 250 g of strong powder, 3 g of dry yeast, 17 g of granulated sugar, 5 g of salt, 6 g of skim milk powder, 15 g of the starch hydrolyzate of Examples 4, 5, 7, 11 or Comparative Examples 1 and 4, and 180 g of water. SD-BT113 "(manufactured by Panasonic Corporation) to produce bread. With respect to the produced starch-degraded-product-containing bread, the flavor and the softness of the texture were evaluated. The texture was determined to be good when there was softness. Table 10 shows the results.

  As shown in Table 10, the bread using the starch decomposition product of Comparative Example 1 in which the content (x (% by mass)) of the glucose polymerization degree (DP) 3 to 4 was less than 10% by mass, and the glucose polymerization degree (DP) ) Of Comparative Example 4 in which the content (x (% by mass)) of 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. do not satisfy the above formula (2). Compared to the bread using the starch hydrolyzate, the bread using the starch hydrolyzates of Examples 4, 5, 7, and 11 satisfying the formula (1) or the formula (2) has a better overall evaluation. Met.

  When compared in the examples, the content (x (mass%)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are different. In comparison with the bread using the starch hydrolyzate of Example 7 which does not satisfy the formula (1 ′), the bread using the starch hydrolyzate of Examples 4, 5 and 11 satisfying the formula (2 ′) Both had better flavor and texture.

  The bread using the starch hydrolyzate of Example 5 whose content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch hydrolyzate with isoamylase exceeds 25% by mass, and 15% by mass The bread using the starch hydrolyzate of Example 4 within the range of 15 ≦ z ≦ 25 had a more favorable flavor than the bread using the starch hydrolyzate of Example 11 below.

<Cookie>
50 g of butter and 20 g of sugar softened at room temperature, 20 g of sugar, and 20 g of the starch hydrolyzate of Examples 10, 12 or Comparative Examples 2 and 3 were added to a bowl and mixed, and then 30 g of whole eggs were added and further mixed. 90 g of sieved flour was added to the mixture, mixed until the whole became ragged, and then wrapped together in a wrap to prepare a cookie dough. This was allowed to stand at 4 ° C. for 1 hour, stretched to a thickness of 3 mm with a rolling pin, punched out into a square of 4 cm, and baked at 160 ° C. for 28 minutes to produce a starch-decomposed product-containing cookie. The produced starch-decomposed-product-containing cookie was evaluated for flavor, dissolution in the mouth, and dough moldability. Table 11 shows the results.

  As shown in Table 11, a cookie using the starch hydrolyzate of Comparative Example 2 in which the content of glucose polymerization degree (DP) 3 to 4 (x (% by mass)) exceeds 40% by mass, and the formula (1) Compared to the cookie using the starch hydrolyzate of Comparative Example 3 which does not satisfy the above, the cookie using the starch hydrolyzate of Examples 10 and 12 satisfying the above formula (1) or the above formula (2) has a comprehensive evaluation. It was good.

  In comparison among Examples, the cookie using the starch degradation product of Example 12 having a content (z (% by mass)) of a molecular weight of 2,000 to 30,000 after treating the starch degradation product with isoamylase is less than 15% by mass. Cookies using the starch hydrolyzate of Example 10 within the range of 15 ≦ z ≦ 25 had a better flavor as compared with.

<Rice>
After 800 g of unpolished rice was immersed in 1160 g of water for 40 minutes, 12 g of the starch hydrolyzate of Examples 1, 4 or Comparative Examples 1, 4 was added and cooked and steamed for 25 minutes to produce cooked rice. The manufactured starch-containing rice containing the hydrolyzed starch was adjusted to 25 ° C. with a vacuum cooler, packed in a lidded container, stored at 20 ° C. for 24 hours, and evaluated for flavor, texture elasticity, and looseness. . The texture was determined to be good when it had elasticity. Table 12 shows the results.

  As shown in Table 12, cooked rice using the starch decomposition product of Comparative Example 1 in which the content (x (% by mass)) of the glucose polymerization degree (DP) 3 to 4 was less than 10% by mass, and the glucose polymerization degree (DP) ) Of Comparative Example 4 in which the content (x (% by mass)) of 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. do not satisfy the above formula (2). Compared with cooked rice using the starch hydrolyzate, the cooked rice using the starch hydrolyzate of Examples 1 and 4 satisfying the formula (1) or the formula (2) had a better overall evaluation.

  In comparison among the examples, cooked rice using the starch-decomposed product of Example 1 having a molecular weight of 2,000 to 30,000 (z (% by mass)) exceeding 25% by mass after treating the starch-decomposed product with isoamylase In comparison, the rice cooked using the starch hydrolyzate of Example 4 in the range of 15 ≦ z ≦ 25 had a better flavor.

<Noodles>
15 g of various starch hydrolysates and 85 g of water were dissolved and mixed to prepare a starch hydrolyzate-containing loosening agent for noodles. A mixture of 800 g of medium flour, 200 g of tapioca starch, 30 g of salt, and 400 g of water was mixed under reduced pressure to produce a raw udon using ordinary roll noodles (cutting edge angle No. 10: noodle thickness 2.0 mm). This was boiled in boiling water for 8 minutes, washed thoroughly with water at about 12 ° C., and drained to produce udon. To 200 g of this udon was added 6 g of a noodle-releasing agent containing a starch-decomposed product, so that the whole udon was uniformly blended. The udon thus obtained was allowed to stand in a closed container at 4 ° C. for 24 hours, and then evaluated for flavor, texture elasticity, and looseness. The texture was determined to be good when it had elasticity. Table 13 shows the results.

  As shown in Table 13, the content (x (% by mass)) of the glucose polymerization degree (DP) 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are as described above. Compared with the noodles using the starch hydrolyzate of Comparative Example 3 which does not satisfy the formula (1), the overall evaluation of the noodles using the starch hydrolyzate of Examples 2 and 3 satisfying the formula (2) is better. It was good.

  Comparison among Examples, noodles using the starch degradation product of Example 3 in which the content (z (% by mass)) of the molecular weight of 2,000 to 30,000 after treating the starch degradation product with isoamylase exceeds 25% by mass In comparison with the noodles using the starch hydrolyzate of Example 2 within the range of 15 ≦ z ≦ 25, the flavor was better.

Claims (6)

The content (x (% by mass)) of the glucose polymerization degree (DP) of 3 to 4 and the viscosity (y (mPa · s)) at a solid content concentration of 40% at 50 ° C. are as shown in the following (1) or (2). Starch degradation product that satisfies).
(1) When 10 ≦ x ≦ 20, y ≧ −2.7x + 65
(2) When 20 <x ≦ 40, y ≧ −0.2x + 15 The starch decomposition product according to claim 1, wherein the x and the y satisfy the following (1 ').
(1 ′) When 10 ≦ x ≦ 20, y ≧ −4.1x + 93 The starch degradation product according to claim 1 or 2, wherein the x and the y satisfy the following (1 '') or (2 ').
(1 ″) When 10 ≦ x ≦ 20, y ≧ −5.0x + 115
(2 ′) When 20 <x ≦ 40, y ≧ −0.2x + 19 The said x and the content (z (mass%)) of molecular weight 2000-30000 after the said starch degradation product is treated with isoamylase satisfy | fills following (3), The any one of Claims 1-3. 3. The starch hydrolyzate according to item 1.
(3) When 10 ≦ x ≦ 40, 15 ≦ z   A composition for food and drink, comprising the starch hydrolyzate according to any one of claims 1 to 4.   A food or drink comprising the starch hydrolyzate according to any one of claims 1 to 4 or the food and drink composition according to claim 5.