JP5507105B2 - Novel starch degradation product, food additive, food and drink, and drug containing the starch degradation product - Google Patents

Description

  The present invention relates to a starch degradation product. More specifically, a starch decomposition product obtained by decomposing starch, and a starch decomposition product in which the molecular weight distribution of sugars constituting the starch decomposition product is aggregated to 3 to 19 in the degree of glucose polymerization (DP), containing the starch decomposition product The present invention relates to food additives, foods and drinks, and drugs.

  A starch degradation product is a mixture of sugars with various degrees of polymerization produced from starch using an acid or an enzyme, and is used in a wide range of applications. For example, in the food field, it is used for applications such as sweeteners, taste adjustment, osmotic pressure adjustment, humectants, powdered base materials and the like. In the medical field, it is used for applications such as a carbohydrate source for enteral nutrients and excipients for drugs, and some of them have a medicinal effect on the starch degradation product itself. Further, in the cosmetic field, it is used for applications such as binders for solidifying cosmetics and viscosity adjustment of creamy cosmetics.

  Starch degradation products are usually used in various applications as described above in accordance with basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity. For example, those having a high degree of sweetness are suitable for use as sweeteners, and conversely, those having a low degree of sweetness are suitable for taste modifiers, osmotic pressure regulators, powdered substrates, and the like. In addition, hygroscopicity, viscosity, and the like are important factors in selecting a use. For example, if the hygroscopicity is too high, it may not be suitable as a sweetener such as confectionery, and is not suitable as a powdered base material. Moreover, if the viscosity is too high, workability is deteriorated and it is not suitable for a powdered base material, an osmotic pressure adjusting agent and the like.

  The basic physical properties such as sweetness, taste, osmotic pressure, viscosity, hygroscopicity, etc. of the starch degradation product depend on the glucose polymerization degree (DP) of the constituent sugar. For example, a starch degradation product containing a large amount of glucose polymerization degree (DP) is high in sweetness. On the contrary, the starch decomposition product containing many things with high glucose polymerization degree (DP) becomes high in viscosity.

  In recent years, techniques for manipulating the sugar composition of starch degradation products have been developed in order to control the basic physical properties of the starch degradation products in accordance with the application. For example, Patent Document 1 discloses starch degradation products that do not contain maltotriose or less low-molecular oligosaccharides that are not preferable in terms of calories, sweetness, and coloring when used in foods and beverages. Hydrogenated starch with less than 20% by weight sorbitol (DP1), less than 35% by weight maltitol (DP2), and less than 3% by weight polyols with a DP21 or higher in order to achieve good, sweetness and low caries. According to Patent Document 3, the hydrolyzate composition is low in sweetness, has a rich taste, has heat resistance, acid resistance, low colorability, and the like, and has a starch sugar-containing composition mainly composed of maltohexaose and maltoheptaose. Things are disclosed.

  On the other hand, a DE value (dextrose equivalent) is often obtained as an index for controlling basic physical properties of a starch degradation product. “DE (dextrose equivalent)” is also referred to as dextrose equivalent, and is a value obtained by measuring reducing sugar as glucose and indicating the ratio to the total solid content (see Formula 1). This DE value is an index indicating the degree of hydrolysis (degradation degree) of starch, that is, the degree of progress of saccharification.

  In general, the higher the DE value, the higher the sweetness, osmotic pressure, and hygroscopicity, and the lower the viscosity. Also, the lower the DE value, the stronger the dextrin-specific flavor. Using this DE value as an index, a technique for producing a starch degradation product according to the application has been developed. For example, Patent Document 4 discloses a method for producing a low-DE starch decomposition product that has low sweetness, low viscosity, and does not cause white turbidity due to aging, and is easy to handle, and a novel white dextrin.

JP 9-143191 A Japanese Patent Laid-Open No. 7-258466 Japanese Patent Laid-Open No. 5-38265 JP 2006-204207 A

  In order to control basic properties such as sweetness, taste, osmotic pressure, viscosity, hygroscopicity, etc. of starch degradation products, there is a technology to manipulate the sugar composition of starch degradation products as described above. There is still room for improvement. For example, in order to adjust the sweetness level, if the content of sugar having a high glucose polymerization degree (DP) is increased, the viscosity of the starch degradation product becomes too high, the unique flavor is enhanced, and the aftertaste is deteriorated. There was a thing. Conversely, in order to pursue good workability and good aftertaste, increasing the sugar content with a low glucose polymerization degree (DP) increases the sweetness of the starch degradation product, affecting the taste of foods and beverages and drugs. There was a case.

  In addition, even if the starch degradation product is adjusted using the DE value as an index, if the sugar content of the glucose degradation product (DP) is high or lower than a certain level, the dextrin-specific flavor of the whole starch degradation product is enhanced or the sweetness level is increased. May increase. That is, the basic physical properties of some of the sugars constituting the starch degradation product have an adverse effect on the basic physical properties of the entire starch degradation product.

  Therefore, the main object of the present invention is to provide a novel starch degradation product that has an excellent balance of basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity and has a flavor enhancing effect.

  In order to solve the above-mentioned object, the inventors of the present application have conducted intensive research on the degree of glucose polymerization (DP) of the components contained in the starch degradation product. As a result, the inventors of the present application newly developed a starch degradation product in which the molecular weight distribution is aggregated in a specific range, and the starch degradation product has basic properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity. It was found that it has an excellent balance of physical properties and has a flavor enhancing effect.

  Specifically, in the present invention, first, a starch decomposition product having a glucose polymerization degree (DP) 3 to 19 content of 70 to 88% and a glucose polymerization degree (DP) 8 to 12 content of 12 to 28%. I will provide a. The starch degradation product according to the present invention has a characteristic configuration in which a saccharide having a glucose polymerization degree (DP) of 3 to 19 and a sugar having a glucose polymerization degree (DP) of 8 to 12 is contained in a specific range. is there. When a molecular weight distribution diagram is prepared by gel filtration, it has a single peak at a glucose polymerization degree of 3 to 19, that is, the molecular weight distribution of the constituting sugars is aggregated in a specific range.

  The starch degradation product according to the present invention desirably has a glucose polymerization degree (DP) of 20 or more in a content of 20% or less in addition to the above compositional characteristics. This is to suppress the unique flavor and to make a low-viscosity starch degradation product.

  The starch degradation product according to the present invention has an excellent balance of basic physical properties and has a flavor enhancing effect, and thus can be applied to food additives, foods and drinks, and drugs.

  Further, the inventors of the present application have found a method for producing a starch degradation product using an excessive amount of debranching enzyme that cannot be assumed in general use as a method for efficiently obtaining the starch degradation product according to the present invention. Specifically, a step of causing α-amylase (1,4-α-D-glucan glucanohydrolase) to act on a starch-degrading intermediate (for example, liquefied liquid) obtained by decomposing starch, and the amount of α-amylase enzyme acting And a step of allowing a debranching enzyme to act at least 300 times as much as the above.

  Here, the “enzyme action amount” in the present invention means a product of an enzyme activity unit (hereinafter referred to as enzyme activity amount) and an action time. In the present invention, the unit of enzyme activity is unit, the unit of action time is time (abbreviation hr), and the unit of enzyme action is unit · hr.

  That is, the step of causing the debranching enzyme to act 300 times or more of the α-amylase enzyme action amount is to cause each of the enzymes to act so as to satisfy the expression 2 or 3.

  Here, the “enzyme activity amount of α-amylase” in the present invention is measured using “Fadebas amylase test” (manufactured by Magle Life Sciences). That is, 100 μL of an enzyme solution sample and 4 mL of water are added to a test tube and heated in a 37 ° C. constant temperature bath for 5 minutes. Next, add one tablet containing a certain amount of bovine serum albumin to the blue starch polymer that is the substrate in this test tube, mix until the tablet disintegrates, and keep the temperature accurately in a 37 ° C constant temperature bath for 30 minutes for enzyme reaction. I do. The enzyme reaction is stopped by adding 1 ml of 0.5 mol / L sodium hydroxide solution, and then centrifuged (1500 G, 5 minutes), and the absorbance of the supernatant is measured at a wavelength of 620 nm. The obtained value is converted into the amount of enzyme activity (Unit) using a calibration curve prepared from the enzyme “Fadebass human lyase control” having a known activity.

In the present invention, the “enzyme activity amount of a pruning enzyme” is determined by allowing a debranching enzyme to act on waxy corn starch and measuring the cleaved linear sugar chain by a color reaction with an iodine solution (absorbance at a wavelength of 610 nm). The enzyme activity is determined from the increase in absorbance.
Specifically, an enzyme solution is prepared by diluting a sufficiently high concentration enzyme sample with a 50 mM acetate buffer (containing 20 mM calcium chloride) at pH 6.0. In order to measure accurately, the amount of enzyme activity is set to fall within the range of 15 to 25 Unit / mL described later. Moreover, let the enzyme solution deactivated by heating be a blank solution.
In a test tube, 0.1 mL of 50 mM acetate buffer (containing 20 mM calcium chloride) pH 6.0 heated to 45 ± 0.5 ° C. and 0.35 mL of 0.5% Lintner-solubilized waxy corn starch solution (substrate solution) were added. Weigh accurately and add exactly 0.1 mL of enzyme solution or blank solution to it and shake immediately. After reacting at 45 ± 0.5 ° C. for exactly 15 minutes, 0.5 mL of 0.1 M potassium iodide-0.01 M iodine-0.08 N hydrochloric acid mixed solution is added to stop the reaction. After standing at room temperature for exactly 15 minutes, add 10 mL of water and mix well. Using water as a control, the absorbance at 610 nm is measured. The debranching enzyme activity amount 1 Unit is an enzyme activity amount that increases the absorbance at 610 nm (difference from the blank) by 0.01 per minute when tested under the above conditions.

  In the present invention, the “starch decomposing intermediate” is a state in which starch is hydrolyzed to some extent with an acid or an enzyme. Further, the order of the step of adding α-amylase and the step of adding the debranching enzyme is not particularly limited, and includes a method of simultaneously acting in the same step.

  The “α-amylase” used in the present invention is an enzyme that hydrolyzes the α-1,4-glucoside bond of starch. The α-amylase is not particularly limited, but it is desirable to use an enzyme having heat resistance which is generally used for producing syrup and mash in the saccharification industry. As such an enzyme, α-amylase derived from bacteria such as Bacillus genus, Aspergillus genus and Rhizopus genus is known.

  The “debranching enzyme” used in the present invention is a general term for enzymes that catalyze a reaction of hydrolyzing an α-1,6-glucoside bond that is a branching point of starch. For example, “Isoamylase, glycogen 6-glucanohydrolase”, “Pullulanase, pullulan 6-gulucan hydorolase”, “amylo-1,6-glucosidase / 4-α-glucanotransferase (amino-1,6-glucosidase) / 4-α glucanaotransferase) ”is known. In addition, you may use these debranching enzymes in combination according to the objective.

  The starch decomposition product according to the present invention has an excellent balance of basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity, and has a flavor enhancing effect. Therefore, it can be applied to various uses in various fields.

It is a drawing substitute graph which shows the molecular weight distribution of the saccharide | sugar which comprises the starch degradation product which concerns on this invention. It is a drawing substitute graph which shows molecular weight distribution of the saccharide | sugar which comprises a well-known starch decomposition product. It is a drawing substitute graph which shows molecular weight distribution of the saccharide | sugar which comprises a well-known starch decomposition product.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<About starch degradation products>
The starch decomposition product according to the present invention is a starch raw material, for example, starch such as corn starch (terrestrial starch), starch derived from rhizomes such as potato, tapioca, sweet potato, etc. (subsurface starch), or processed starch thereof. It can be obtained by decomposing (saccharifying). The starch raw material to be used is not particularly limited, and any starch raw material can be used.

  As the composition characteristics of the starch degradation product according to the present invention, the content of glucose polymerization degree (DP) 3 to 19 is 70 to 88%, and the content of glucose polymerization degree (DP) 8 to 12 is 12 to 28%. . That is, the starch degradation product according to the present invention has a structure containing a lot of sugars having a glucose polymerization degree (DP) of 3 to 19 and a lot of sugars having a glucose polymerization degree (DP) of 8 to 12, The molecular weight distribution of sugars is concentrated within a specific range and there is little variation.

  In addition to the above-described composition characteristics, the starch degradation product according to the present invention preferably has a glucose polymerization degree (DP) of 20 or more in a content of 20% or less. This is because the flavor unique to the starch degradation product can be sufficiently suppressed, and at the same time, the viscosity can be reduced.

  Although the molecular weight distribution of sugars constituting the known starch degradation products is not concentrated in a specific range, variation is observed, but the molecular weight distribution of sugars constituting the starch degradation product according to the present invention is concentrated in a specific range. ing.

  As a specific example, the molecular weight distribution of the sugar constituting the starch degradation product according to the present invention (starch degradation product corresponding to Example 4 described later) is shown in FIG. 1, and known starch degradation products (Comparative Examples 3 and 6 described later are shown in FIG. 1). An example of the molecular weight distribution of the sugar constituting the corresponding starch degradation product is shown in FIG. 2 and FIG.

  Compared with the starch decomposition product shown in FIG. 1, the starch decomposition product shown in FIG. 2 and FIG. 3 has a small sugar composition of DP10-20 and a large sugar composition with a large molecular weight. Even if the sweetness level is low, some sugar compositions with a large molecular weight will increase the viscosity and enhance the unique flavor.

  On the other hand, since the starch degradation product according to the present invention has little variation in the molecular weight distribution of the constituent sugars, the basic physical properties of the entire starch degradation product due to some high glucose polymerization degree (DP) sugars and low sugars. There is almost no influence.

  As described above, the starch degradation product according to the present invention prevents the influence of some sugar compositions on basic physical properties by reducing the dispersion by consolidating the molecular weight distribution of the constituent sugars into a specific range. Can do. Therefore, it can be applied to a wide range of uses in various fields.

  In addition to the above composition characteristics, the starch degradation product according to the present invention preferably has a glucose polymerization degree (DP) 1 content of 5% or less and a glucose polymerization degree (DP) 2 content of 15% or less. . This is to obtain a low-sweet starch decomposition product.

<About food additives containing starch degradation products>
The starch degradation product according to the present invention is suitable for use as a food additive because it has an excellent balance of basic physical properties such as sweetness, taste, osmotic pressure, viscosity, hygroscopicity, and has a flavor enhancing effect. ing.

  The use of the food additive is not particularly limited. For example, the food additive may be used as a diet food, a food for diabetes, a food extender such as livestock meat, a powdered base material, a taste modifier, and an osmotic pressure regulator. Can be mentioned.

<About foods and drinks containing starch degradation products>
The starch degradation product according to the present invention has an excellent balance of basic physical properties such as sweetness, taste, osmotic pressure, viscosity, hygroscopicity, and has a flavor enhancing effect, so it can be contained in any food or drink. it can.

  Foods and drinks that can contain the starch degradation product according to the present invention are not particularly limited. For example, juices, sports drinks, beverages such as tea, coffee, and tea, seasonings such as soy sauce, soups, and creams , Various dairy products, frozen desserts such as ice cream, various powdered foods (including beverages), foods for preservation, frozen foods, breads, processed foods such as confectionery, and the like. It can also be contained in health functional foods (including specified health functional foods, nutritional functional foods and beverages), so-called health foods (including beverages), concentrated nutrients, liquid foods, infant / infant foods or feeds. .

<About drugs containing starch degradation products>
The starch degradation product according to the present invention can be applied to drugs.
The method of application to the drug is not particularly limited, but it is easy to adjust the osmotic pressure, and has excellent balance of basic physical properties such as viscosity and hygroscopicity, so that it can be used for dosage forms such as tablets, powders and granules. It is possible to apply to carbohydrate sources such as excipients and enteral nutrients.

<About the starch degradation product manufacturing method>
The starch degradation product according to the present invention has a novel composition itself, and the method for obtaining it is not particularly limited. For example, it can be obtained by applying a predetermined device to a hydrolysis step (saccharification step) using a general acid or enzyme as a starch decomposition step.

  As a preferred example, the starch degradation product according to the present invention can be obtained by allowing a debranching enzyme and α-amylase to act on a starch degradation intermediate obtained by degrading starch. Any starch decomposition intermediate may be used as long as the starch is slightly decomposed. For example, a starch liquefaction solution obtained by solubilizing starch with an enzyme or an acid can be preferably used. The debranching enzyme is not particularly limited. For example, pullulanase (pululanase, pullulan 6-gulucan hydorolase), amylo-1,6-glucosidase / 4-α-glucanotransferase (amino-1,6-glucosidase / 4-α glucanaotransferase) can be mentioned, and more preferable. As an example, isoamylase (Isoamylase, glycogen 6-glucanohydrolase) can be used.

  In addition, as a method for efficiently obtaining a starch degradation product according to the present invention, it is desirable to cause the debranching enzyme to act at an enzyme action amount of 300 times or more of the α-amylase enzyme action amount.

  Conventionally, a debranching enzyme is generally used simultaneously with glucoamylase, β-amylase, α-amylase and the like in order to increase the yield of glucose or maltooligosaccharide. However, the inventors of the present application changed the idea greatly, and by using a debranching enzyme with an enzyme action ratio that cannot be generally assumed, glucose and low molecular weight maltooligosaccharides can be increased without performing molecular weight fractionation. In addition, we succeeded in reducing the variability by reducing the sugar content of the polymer and consolidating the molecular weight distribution of the constituent sugars into a specific range.

  Hereinafter, typical examples according to the present invention will be described with reference to comparative examples.

<Production of starch degradation product>
First, the starch decomposition products of the following Examples 1-5 and Comparative Examples 1-6 were prepared.

Example 1
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase (Termamyl®, Novozymes Japan Co., Ltd., unless otherwise specified) The same one was used) and liquefied with a jet cooker at a temperature of 110 ° C.

  Next, 0.94 unit of α-amylase was added per 1 g of saccharide solid content, and DE was measured over time. The DE was calculated according to the degree of calculation from the freezing point depression degree of the “starch sugar related industrial analysis method” (edited by the starch sugar technical committee) (the same applies hereinafter). When DE reached 10, the temperature of the starch decomposition intermediate was cooled to 45 ° C.

  To this starch decomposition intermediate, a debranching enzyme (isoamylase: manufactured by Godo Sakesei Co., Ltd., unless otherwise specified, the following is used) is added at 1000 Units per gram of saccharide solid content and allowed to act at 45 ° C. for 10 hours. Adjusted to DE18.

  The starch decomposition product solution obtained above was subjected to activated carbon / ion purification treatment and concentration to obtain the starch decomposition product of Example 1 having a solid content of 70%.

(Example 2)
A 30 wt% tapioca starch slurry adjusted to pH 2 with 35 wt% hydrochloric acid was hydrolyzed to DE10 at a temperature condition of 130 ° C. The obtained starch-decomposing intermediate was adjusted to pH 5.8, a debranching enzyme was added at 600 Units per gram of saccharide solid content and allowed to act at 50 ° C. for 10 hours, and then the reaction was stopped by boiling. Next, 0.32 unit of α-amylase was added and allowed to act at 50 ° C. for 30 hours to adjust to DE20. The starch decomposition product solution was activated carbon / ion-purified and concentrated to obtain the starch decomposition product of Example 2 having a solid content of 70%.

(Example 3)
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase per gram of saccharide solid content was added and liquefied with a jet cooker at a temperature of 110 ° C. Next, α-amylase was added at 0.1% per 1 g of saccharide solid content, and DE was measured over time. When DE reached 16, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling.

  After adjusting the starch decomposition intermediate after stopping the reaction to pH 4.2, 45 ° C., adding a debranching enzyme (isoamylase: Sigma-Aldrich Japan Co., Ltd.) per unit of carbohydrate solid content of 100 Units and allowing them to act for 30 hours. The reaction was stopped by boiling. Next, 0.85 Unit of α-amylase was added and allowed to act for 14 hours to adjust to DE25. The starch decomposition product solution was activated carbon / ion-purified and concentrated to obtain the starch decomposition product of Example 3 having a solid content of 70%.

(Example 4)
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase per gram of saccharide solid content was added and liquefied with a jet cooker at a temperature of 110 ° C. Next, α-amylase was added at 0.1% per 1 g of saccharide solid content, and DE was measured over time. When DE reached 12, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling.

  After the reaction is stopped, the starch decomposition intermediate is adjusted to pH 5.8 and 45 ° C., α-amylase (Fungamil 800 L) is added at 0.90 Unit per gram of saccharide solid content and allowed to act for 40 hours, and then pH 4 is reached. The reaction was adjusted with hydrochloric acid and stopped by boiling. Subsequently, the pH was adjusted to 5.8 and 45 ° C., the debranching enzyme was added at 2000 Units per gram of saccharide solid content, allowed to act for 60 hours, and adjusted to DE29. The starch decomposition product solution was activated carbon / ion purified and concentrated to obtain the starch decomposition product of Example 4 having a solid content of 70%.

(Example 5)
To 30 wt% waxy corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase per gram of saccharide solid content was added and liquefied with a jet cooker at a temperature of 110 ° C. Next, α-amylase was added at 0.1% per 1 g of saccharide solid content, and DE was measured over time. When DE reached 8, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling.

After the reaction was stopped, the starch decomposition intermediate was adjusted to pH 5.8, 2.2 unit of α-amylase was added and allowed to act for 20 hours, then adjusted to hydrochloric acid to pH 4, and the reaction was stopped by boiling. Subsequently, the pH was adjusted to 4.2 and 45 ° C., and a debranching enzyme (isoamylase: Sigma-Aldrich Japan Co., Ltd.) was added to 300 Unit per 1 g of saccharide solid content and allowed to act for 60 hours to adjust to DE32. This starch decomposition product solution was concentrated to 50% by weight after activated carbon / ion purification. Thereafter, reduction was performed at a hydrogen pressure of 50 kg / cm ² and a temperature of 110 ° C. in a reaction time of 90 minutes in the presence of 4% Raney nickel catalyst per gram of saccharide solids.

  The obtained starch decomposition product solution was subjected to activated carbon / ion purification treatment and concentration. The starch decomposition product solution was activated carbon / ion purified and concentrated to obtain a starch decomposition product of Example 5 having a solid content of 70%.

(Comparative Example 1)
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase per gram of saccharide solid content was added and liquefied with a jet cooker at a temperature of 110 ° C. Next, α-amylase was added at 0.1% per 1 g of saccharide solid content, and DE was measured over time. When DE reached 16, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling. The starch decomposition product solution was subjected to activated carbon / ion purification treatment and concentration to obtain a starch decomposition product of Comparative Example 1 having a solid concentration of 70%.

(Comparative Example 2)
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase per gram of saccharide solid content was added and liquefied with a jet cooker at a temperature of 110 ° C. Next, α-amylase was added at 0.1% per 1 g of saccharide solid content, and DE was measured over time. When DE reached 25, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling. The starch decomposed product solution was subjected to activated carbon / ion refining treatment / concentration to obtain a starch decomposed product of Comparative Example 2 having a solid concentration of 70%.

(Comparative Example 3)
To 30 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase per gram of saccharide solid content was added and liquefied with a jet cooker at a temperature of 110 ° C. Next, α-amylase was added at 0.1% per 1 g of saccharide solid content, and DE was measured over time. When DE reached 29, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling. The starch decomposed product solution was subjected to activated carbon / ion refining treatment / concentration to obtain a starch decomposed product of Comparative Example 3 having a solid content of 70%.

(Comparative Example 4)
The starch decomposition product of Example 3 and maltooligosaccharide (DP9) (manufactured by Seikagaku Corporation) were mixed at a solid content ratio of 90:10 and dissolved. The starch decomposed product solution was subjected to activated carbon / ion refining treatment / concentration to obtain a starch decomposed product of Comparative Example 4 having a solid content of 70%.

(Comparative Example 5)
The starch degradation product of Example 3 and maltotriose (manufactured by Seikagaku Corporation) were mixed at a solid content ratio of 40:60 and dissolved. The starch decomposition product solution was subjected to activated carbon / ion purification treatment and concentration to obtain a starch decomposition product of Comparative Example 5 having a solid content of 70%.

(Comparative Example 6)
To 24 wt% corn starch slurry adjusted to pH 5.8 with 10 wt% calcium carbonate, 0.2% α-amylase per gram of saccharide solid content was added and liquefied with a jet cooker at a temperature of 110 ° C. Next, α-amylase was added at 0.1% per 1 g of saccharide solid content, and DE was measured over time. When DE reached 7, the pH was adjusted to 4 with hydrochloric acid, and the reaction was stopped by boiling.

  After the reaction was stopped, the sugar solution was adjusted to pH 6.0, malt α-amylase 20 Unit adjusted by a known method (“Starch Science” Vol. 24, p42, 1977), and 4000 unit of debranching enzyme were added, 55 It was allowed to act at 4 ° C. for 4 hours. The starch decomposition product solution was subjected to activated carbon / ion purification treatment and concentration to obtain a starch decomposition product of Comparative Example 5 having a solid content of 70%.

Table 1 shows the outline of preparation of the starch degradation products of Examples 1 to 5 and Comparative Examples 1 to 6 and the addition amounts of α-amylase and debranching enzyme added in the production process.
Here, the amount of enzyme activity of α-amylase and the amount of enzyme activity of the debranching enzyme used in Examples 1 to 5 and Comparative Example 6 were measured by the measurement methods described in the means for solving the above problems. .

<Measurement of each index item>
About the starch decomposition product of Examples 1-5 produced above and Comparative Examples 1-6, the content of DP3-19, the content of DP8-12, the content more than DP20, DE, and the sweetness degree were measured, respectively. Each measurement method will be described below.

  The content of DP3-19, the content of DP8-12, and the content of DP20 or more were measured by high performance liquid chromatography (HPLC) under the condition settings shown in Table 2 below.

  The DE was calculated according to the method according to the degree of freezing point depression [Modification 4] of “Starch Sugar Related Industrial Analysis Method” (edited by Starch Sugar Technical Committee).

  The “sweetness” was calculated according to Pauli's whole series method (Starch Sugar Technical Report, No. 14, 1956, p44). That is, the sweetness of 10 w / v% sucrose was determined as 100 at 20 ° C.

About the starch decomposition products of Examples 1-5 and Comparative Examples 1-6, the content of DP3-19, the content of DP8-12, the content of DP20 or more, the content of DP1, the content of DP2, the content of DP6-7, DE Table 3 shows the results of measurement of sweetness. Moreover, the molecular weight distribution of the saccharide | sugar which comprises the starch decomposition product of Example 4, the comparative example 3, and the comparative example 6 is shown typically in FIGS. 1-3. This is a chromatogram of gel filtration (exclusion limit molecular weight 1.0 × 10 ⁵ ) for polymer analysis in which the elution time is recorded on the horizontal axis and the output of the differential refractometer is recorded on the vertical axis. In the figure, dotted lines indicate the positions of molecular weight markers of DP3 and DP19.

As shown in FIGS. 1 to 3, Table 1, and Table 3, starch degradation products produced with an enzyme action amount of α-amylase and a debranching enzyme (isoamylase) more than 300 times the enzyme action amount of the α-amylase (Examples) 1 to 5) are characterized in that the gel chromatogram (molecular weight distribution) of the starch degradation product of the present invention appears as a single symmetrical peak having bottoms at DP3 and DP19, and the molecular weight distribution of the constituent sugars Has been aggregated to a specific range.
In addition, the starch degradation product of the present invention can be obtained by causing α-amylase and a debranching enzyme of 300 times or more of the α-amylase enzyme action amount to act simultaneously on the starch degradation intermediate obtained by degrading starch. It was found that the α-amylase can be obtained by acting at an amount of 300 times or more of the amount of α-amylase enzyme action to be performed later and then acting on α-amylase, or vice versa.

<Evaluation of sweetness, aftertaste and flavor enhancement effect>
In this test, the sweetness degree, aftertaste, and flavor enhancement effect were evaluated for the starch degradation products of Examples 1 to 5 and Comparative Examples 1 to 6. Each evaluation method will be described below.

  “Sweetness” was evaluated as shown in Table 4.

  About "aftertaste", the sugar liquid containing 10 weight% of starch decomposition products of Examples 1-5 and Comparative Examples 1-6 was produced, and sensory evaluation was performed by 10 panelists. Table 5 shows the evaluation method in this test.

  For the “flavor enhancing effect”, the samples were prepared by adding 1% of each of the starch degradation products of Examples 1 to 5 and Comparative Examples 1 to 6 to a commercially available 100% fruit juice (apple) beverage. A panelist performed sensory evaluation by comparing each sample with an additive-free beverage. Evaluation methods in this test are as shown in Table 6.

  “Comprehensive evaluation” of this test was performed as shown in Table 7.

  The results are shown in Table 8. As shown in Table 8, all of the starch degradation products (Examples 1 to 5) according to the present invention were evaluated as “◯” or more in comprehensive evaluation. On the other hand, in the starch degradation products whose molecular weight distribution of the constituent sugars is outside the range of the starch degradation product according to the present invention, x is given in any of the sweetness, aftertaste, and flavor enhancing effects, and the overall evaluation is x. It was.

  From the results of this test, it was found that the starch degradation products (Examples 1 to 5) in which the molecular weight distribution of the constituent sugars was concentrated in a specific range had a good balance of sweetness, aftertaste, and flavor enhancement effects.

<Viscosity evaluation>
In this test, the viscosity was measured and compared for each of Example 3 and Comparative Example 2, and Example 4 and Comparative Example 3.

  The viscosity was measured using a rheometer AR1000 (manufactured by TA Instruments Inc.) at 40 ° C. with a starch-decomposed product-containing solution prepared to a solid content of 55% by weight.

  A comparison of the viscosity of Example 3 and Comparative Example 2 is shown in Table 9, and a comparison of the viscosity of Example 4 and Comparative Example 3 is shown in Table 10.

  As shown in Table 9 and Table 10, in the starch degradation products having the same sweetness, the viscosity of the starch degradation products (Examples 3 and 4) in which the molecular weight distributions of the constituent sugars are aggregated in a specific range is apparent. Was found to be low. Due to such properties, it is considered that the starch degradation product of the present invention contributes to improvement in workability and processing efficiency.

<Application test: Alcoholic beverage with fruit juice>
In this test, the starch quality according to the present invention was evaluated for taste quality, aftertaste, fruit juice feeling, and workability when used in alcoholic beverages containing fruit juice.

  In this test, Example 3 and Comparative Example 2 were used. After adjusting according to the formulation shown in Table 11, it was heated. After reaching 93 ° C., hot filling was performed to prepare an alcoholic beverage containing fruit juice.

  About the taste quality, aftertaste, and fruit juice feeling of the alcoholic beverage containing fruit juice prepared above, 10 panelists compared the alcoholic beverage containing fruit juice using Example 3 with the alcoholic beverage containing fruit juice using Comparative Example 2. The sensory evaluation was performed. With respect to workability, comprehensive evaluation was made with respect to good liquid drainage during production, good dispersibility by stirring, and other high workability. Table 12 shows evaluation criteria for taste quality in this test, Table 13 shows evaluation criteria for aftertaste, Table 14 shows evaluation criteria for fruit juice feeling, and Table 15 shows evaluation criteria for workability.

  Table 16 shows sensory evaluation values of 10 panelists.

  As shown in Table 16, it was found that the fruit juice-containing alcoholic beverage using the starch degradation product according to the present invention was good in all of the taste quality, aftertaste, fruit juice feeling and workability. Therefore, it was found that the starch degradation product according to the present invention can be effectively applied to fruit juice-containing alcoholic beverages.

<Application test: sports drink>
In this test, the suitability when the starch degradation product according to the present invention was used in a sports drink was evaluated.

  In this test, Example 4 and Comparative Example 3 were used. According to the composition shown in Table 17, the volume was adjusted to 2000 mL to prepare a sports drink. The “osmotic pressure” was measured using an osmometer (Fiske), and both were 240 mOsm / L.

  About the taste quality, aftertaste, throatiness, and workability of the sports drink adjusted as described above, 10 panelists compared the sports drink using Example 4 with the sports drink using Comparative Example 3, and sensory evaluation Went. With respect to workability, comprehensive evaluation was made with respect to good liquid drainage during production, good dispersibility by stirring, and other high workability. Evaluation criteria in this test are the same as those in Tables 12 to 15 described above. The results are shown in Table 18.

  As shown in Table 18, it was found that the sports beverage using the starch degradation product according to the present invention was good in all of the taste quality, aftertaste, throatiness, and workability. Therefore, it turned out that the starch decomposition product which concerns on this invention is very suitable as an osmotic pressure regulator of a sports drink.

<Application test: Liquid food>
In this test, the suitability when the starch degradation product according to the present invention was used for liquid food was evaluated.

  In this test, Example 3 and Comparative Example 2 were used. The mixture shown in Table 19 was mixed and the volume was adjusted to 1000 mL to prepare a liquid food.

  About the adjusted liquid food, ten panelists compared the liquid food using Example 3 with the liquid food using Comparative Example 2, and sensory evaluation about taste quality, ease of swallowing, and workability. Went. Evaluation criteria in this test are the same as in Tables 13 and 14 above. The results are shown in Table 20.

  As shown in Table 20, it was found that the liquid food using the starch degradation product according to the present invention was good in all of taste, ease of swallowing and workability. Therefore, it was found that the starch degradation product according to the present invention can be effectively applied to liquid food.

  INDUSTRIAL APPLICABILITY The present invention can be widely used in applications that generally use starch degradation products such as in the food field and pharmaceutical field. For example, in the food field, livestock and fish processed products, liquid and powdered sauces, seasonings and beverages, other powdered foods, dried foods, processed flour products, confectionery, liquid foods, dietary supplements , Health foods (functional foods), various processed foods and their frozen foods, refrigerated foods, etc. In the pharmaceutical field, it can be used as excipients, carbohydrate sources, etc. for powder preparations, granule preparations, tableting preparations, liquid preparations and the like.

Claims (3)

A starch degradation product obtained by allowing α-amylase (1,4-α-D-glucan glucanohydrolase) and a debranching enzyme to act on a starch degradation intermediate obtained by degrading starch,
Obtained by allowing the α-amylase and the debranching enzyme to act on the starch degradation intermediate so that the enzyme activity amount of the debranching enzyme × action time is 300 times or more of the enzyme activity amount of the α-amylase × reaction time. Be
The glucose polymerization degree (DP) 3 to 19 is 70 to 88%, the glucose polymerization degree (DP) 8 to 12 is 12 to 28%, and the glucose polymerization degree (DP) 1 A starch degradation product having a content of 5% or less. A method for producing a starch degradation product by causing α-amylase (1,4-α-D-glucan glucanohydrolase) and a debranching enzyme to act on a starch degradation intermediate obtained by decomposing starch,
The method for producing a starch degradation product, wherein the amount of enzyme activity x action time of the debranching enzyme is 300 times or more the amount of enzyme activity x action time of the α-amylase. The method for producing a starch degradation product according to claim 2 , wherein the debranching enzyme is isoamylase (glycoyl 6-glucanohydrolase).