JP6298210B1 - Novel starch degradation product and method for producing the same - Google Patents

Abstract

It is an object of the present invention to obtain a powdered decomposition product having a high DE value and viscosity and high transparency. SOLUTION: (A) to (C): (A) DE value of more than 18 and 27 or less, (B) Viscosity of 30% by mass aqueous solution at 30 ° C. is 50 to 250 mPa · s, (C) 30% by mass aqueous solution Is achieved by a starch degradation product satisfying a numerical value of turbidity of 1.0 or less after storage at 4 ° C. for 3 days. [Selection figure] None

Description

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

  The use of starch degradation products in foods and drinks has been conventionally performed, in which case α-amylase (liquefaction enzyme) or glucoamylase (saccharification enzyme) is allowed to act on the starch suspension or acid is used. A method for obtaining a starch degradation product having a desired DE value is already known.

  For example, Patent Literature 1 discloses a starch degradation product having a DE value of 5 to 18, which is obtained by subjecting a starch suspension to two-stage hydrolysis (liquefaction) with α-amylase. In Patent Document 2, it is produced by a glucose polymer production method comprising a first decomposition step of decomposing starch using α-amylase or an acid, and a second decomposition step of decomposing at least using a debranching enzyme. The sugar composition content having a DE value of 27 or less and a molecular weight of 5,000 or more is 18% by weight or less per solid content, and the contained monosaccharide is 6% by weight or less per solid content. A glucose polymer is disclosed.

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

Furthermore, Patent Document 5 discloses that a DE suspension having a molecular weight of about 2 to 50,000 daltons is obtained by treating a starch suspension with a amylolytic enzyme for the purpose of obtaining a starch degradation product having excellent transparency. A method is disclosed in which smaller maltodextrins are obtained separately.
Patent Document 6 describes that a branched dextrin having a DE value of 2 to 9 and a predetermined viscosity was prepared by reacting a starch hydrolyzate with a branch enzyme for the purpose of preparing a dextrin having a rich feeling. ing.

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

As described above, it can be said that it was possible to appropriately set the DE value of the starch degradation product by terminating the saccharification enzyme reaction in the starch suspension in a timely manner and separating the desired fraction. Also, a starch degradation product having a relatively high viscosity has been reported.
However, when a conventionally known starch decomposition product having a high viscosity is used for the purpose of adding to food and drink, the DE value is small, so that sweetness is kept low and a rich feeling is obtained, but the aftertaste remains. There was a problem. On the other hand, when a conventional starch degradation product having a high DE value with no aftertaste left in the mouth was used, it was difficult to obtain a rich feeling because the sweetness was strong and the viscosity was low. That is, when using conventional starch degradation products having various DE values for foods and drinks, the foods and drinks have a flavor that is excellent in both the taste and the aftertaste expressed as rich (richness) and sharpness (taste). It was difficult to give.
In addition, when adding starch degradation products to foods and drinks, it is desirable to have high transparency and do not affect the appearance of foods and drinks, but conventional starch degradation products with high viscosity have low aging resistance and are being stored. Since the turbidity becomes high due to aging, high transparency cannot be obtained when it is made into a solution. Accordingly, it is an object of the present invention to obtain a novel starch degradation product having a good flavor and high transparency, which is expressed in richness and crispness (tastelessness).

  The inventors of the present invention have made various studies in order to solve such problems. As a result, the raw material starch is decomposed under specific conditions using a specific starch degrading enzyme, so that the aqueous solution viscosity and DE value are within a predetermined range, and It has been found that a highly transparent starch degradation product is obtained, and that a starch degradation product that is excellent in both the pre-taste and aftertaste expressed as rich (crisp) and sharpness (taste) and can maintain high transparency can be obtained. It was.

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

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

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

<Starch degradation product>
The starch decomposition product of the present invention satisfies the following numerical values (A) to (C).
(A) DE value of more than 18 and 27 or less (B) Viscosity of 30% by mass aqueous solution at 30 ° C. is 50 to 250 mPa · s
(C) Turbidity after storage of 30 mass% aqueous solution at 4 ° C for 3 days is 1.0 or less

  The “starch decomposition product” in the present invention is also called “waterpox”, “dextrin”, “maltodextrin” or the like, and refers to a product obtained by hydrolyzing starch with an enzyme.

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

(B) Viscosity (i) Liquefied liquid The viscosity of the “liquefied liquid” in the production method of the present invention (described later) is a BM viscometer (60 rotations ) of a 25% by mass aqueous solution of a starch decomposition product after the liquefaction step at 70 ° C. / Min, 30 seconds) . The viscosity of the 25% by mass aqueous solution of the liquefied liquid of the present invention at 70 ° C. is preferably 20 to 250 mPa · s, more preferably 30 to 200 mPa · s, still more preferably 30 to 150 mPa · s, Preferably it is 30-140 mPa * s.
(Ii) Saccharified solution and starch decomposition product The viscosity of the “saccharified solution” or “starch decomposition product” in the present invention is a BM viscometer at 30 ° C. of a 30% by mass aqueous solution of the saccharified solution or starch decomposition product (60 rotations / Minute, 30 seconds) .
The viscosity of the 30% by mass aqueous solution of the saccharified solution and starch decomposition product of the present invention at 30 ° C. is 50 to 250 mPa · s, preferably 50 to 200 mPa · s, more preferably 55 to 200 mPa · s, More preferably, it is 60-200 mPa * s. Within the above range, it is possible to provide a starch degradation product that can give a rich feeling.

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

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

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

  The starch (raw starch) as a raw material for obtaining the starch degradation product of the present invention is derived from plants containing algae obtained by standard breeding techniques including natural starch and other genetic engineering techniques found in nature. Any of these may be used, and typical sources thereof are cereals, tubers, roots, algae, legumes and fruits. More specific examples include corn, peas, potatoes, sweet potatoes, bananas, barley, wheat, rice, sago, amaranth, tapioca, canna, sorghum and their cocoon or high amylose species.

  As a preferable raw material starch for obtaining the starch decomposition product of the present invention, waxy starch such as waxy pitoca starch, waxy corn starch and waxy potato starch can be exemplified, and among these, waxy peaca starch is more preferable. This is because a starch degradation product having a high DE value, a high aqueous solution viscosity, and a high transparency can be obtained.

The hydrolysis process using a liquefaction enzyme is also referred to as a “liquefaction process”, and the hydrolysis process using a saccharification enzyme is also referred to as a “saccharification process”.
The liquefying enzyme in the liquefaction process for obtaining the starch degradation product of the present invention is α-amylase. “Α-Amylase” refers to an endo-type enzyme that hydrolyzes the α-1,4 glucoside bond of starch. For example, Christase SD-KM (manufactured by Amano Enzyme) or Termamyl 120L (Novozymes Japan) Etc.). The amount of α-amylase used is preferably 0.01 to 0.2% by mass, more preferably 0.02 to 0.12% by mass, based on the solid content mass of the raw material starch.

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

  The saccharifying enzyme in the saccharification step for obtaining the starch degradation product of the present invention is, for example, glucoamylase. “Glucoamylase” referred to in the present invention refers to an exo-type enzyme that hydrolyzes α-1,4 glucoside bonds of amylose and amylopectin from the non-reducing end in glucose units. Product), Glucoteam # 20000 (manufactured by Nagase ChemteX), AMG300L (manufactured by Novozymes Japan), and the like. It is preferable that the usage-amount of this glucoamylase is 0.01-1.0 mass% with respect to solid content of raw material starch, More preferably, it is 0.02-0.5 mass%.

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

  The reaction solution obtained through the above liquefaction and saccharification steps is filtered through diatomaceous earth as a purification step and desalted with an ion exchange resin, and then concentrated to a liquid product or powdered by spray drying or the like. It can be. Further, the reduced starch hydrolyzate can be reduced (hydrogenated) to obtain a reduced starch decomposition product.

  Although the starch decomposition product of the present invention thus obtained has a DE value of more than 18 and 27 or less, the viscosity of a 30% by mass aqueous solution at 30 ° C. is as high as 50 to 250 mPa · s.

  A typical example of high-viscosity dextrin is “Paindex # 100” manufactured by Matsutani Chemical Industry Co., Ltd. The viscosity of a 30% by mass aqueous solution at 30 ° C. is 100 mPa · s, while the DE value is as small as 4. A typical example of a dextrin having a high DE value is “Paindex # 3” manufactured by Matsutani Chemical Industry Co., Ltd., which has a DE value of 25 to 30, while a 30 mass% aqueous solution viscosity at 30 ° C. is 7 mPa · s. And low.

  Therefore, when these general starch degradation products are compared with the starch degradation product of the present invention, it can be seen that the starch degradation product of the present invention is an unprecedented type of starch degradation product.

<Food &Drink>
The other aspect of this invention is the food / beverage products containing the said starch degradation product. The type of food or drink is not particularly limited. For example, soft drinks such as coffee, tea, and juice, beverages such as alcoholic beverages, milk-containing products such as ice cream, milk pudding, custard cream, yogurt and mousse, soup and sauces , Sushi vinegar, dressing, mayonnaise, ketchup, sauces and other seasoning products, curry, stew, concentrated liquid foods, enteral nutrients, jelly and the like. In particular, it is preferable to use it in liquid or paste-like foods and beverages such as milk-containing products and seasoning products, since it exhibits excellent effects on both the richness and taste.
For these foods and drinks, the starch degradation product of the present invention is preferably contained in an amount of 1 to 30% by mass, more preferably 2 to 15% by mass, and even more preferably 2 to 11% by mass, to give a rich feeling and a sharp taste. The food / beverage products excellent in both sides can be manufactured.

  Hereinafter, although embodiment of this invention is described, it is not specifically limited to an Example. Unless otherwise specified in the examples, “%” means “% by mass”.

Example 1
Waxita Pioca starch is suspended in water to give a 35% by weight starch slurry, adjusted to pH 6.0 using slaked lime, and α-amylase (Chrytase SD-KM, manufactured by Amano Enzyme) 0.1% by mass was added to the minute. This starch slurry was put into a heated and pressurized steaming pot kept at 80 ° C. to carry out the reaction. In the middle of the reaction, a part of the reaction solution is deactivated by heating to 95 ° C. or higher, adjusted to a concentration of 25% by mass, measured at 70 ° C., and having a viscosity of 20 to 250 mPa · s. The reaction was completed after confirmation. The enzyme was deactivated at 0.2 MPa to obtain a liquefied liquid. A part of the reaction solution inactivated by the enzyme was adjusted to a concentration of 25% by mass, and the viscosity at 70 ° C. was measured. As a result, it was 49.8 mPa · s. This liquefied liquid (solid content: 22% by mass) is cooled to 60 ° C., adjusted to pH 4.5 using oxalic acid, and glucoamylase (Gluczyme NL4.2, manufactured by Amano Enzyme) is used with respect to the solid content of the raw material. 0.04% by mass was added, and after the reaction at 60 ° C., the mixture was held at 90 ° C. or higher for 10 minutes to deactivate the enzyme to obtain a saccharified solution. The obtained saccharified solution was purified by filtration with diatomaceous earth and desalting with an ion exchange resin, and then concentrated to 25% by mass, powdered by spray drying to have a DE value of 26.0 and a 30% by mass aqueous solution at 30 ° C. A starch decomposition product having a viscosity of 60.5 mPa · s was obtained.

(Examples 2-9 and Comparative Examples 1-8)
The raw material starch in Example 1 was changed to the one described in Table 1, and starch decomposition products were prepared in the same procedure as Example 1 using the conditions described in Table 1 and Table 2, and listed in Table 1 and Table 2. Each starch degradation product having a DE value and a viscosity of 30% by mass aqueous solution at 30 ° C. was obtained.

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

(Viscosity measurement)
(I) Liquefied liquid The viscosity of the liquefied liquid of an Example and a comparative example was measured with the viscometer (BM type Toki Sangyo company make) in 70 degreeC of the 25 mass% aqueous solution of the starch decomposition product after a liquefaction process. More specifically, 25% by mass of the liquefied liquid was adjusted to 70 ° C., and measurement was performed for 30 seconds using the rotor 1 or 2 at 60 rpm.
(Ii) Saccharified solution and starch degradation product The viscosity of the saccharified solution and starch degradation product of Examples and Comparative Examples was measured using a viscometer (BM type manufactured by Toki Sangyo Co., Ltd.) at 30 ° C. in a 30% by mass aqueous solution of the saccharified solution or starch degradation product. ). More specifically, 30% by mass of saccharified solution or starch decomposition was adjusted to 30 ° C., and measurement was performed for 30 seconds using rotor 1 or 2 at 60 rpm.

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

(sensory evaluation)
About 10 mass% aqueous solution of the starch degradation product obtained in Examples 1-9 and Comparative Examples 1-8, sensory evaluation was performed by nine well-trained panelists. "And" taste "as an aftertaste, and" sweetness "itself. In addition, the “richness” of the taste is the richness you feel at the moment the sample solution is in your mouth, and the “taste” of the aftertaste is the degree to which the richness does not remain in the throat after swallowing the sample solution. “Sweetness” evaluated the intensity of sweetness itself. In addition, as shown in FIG. 1, the evaluation standard is based on the positioning (however, an integer) in the “5-stage scale” based on the aqueous solutions of Paindex # 100 and Paindex # 3. The value was taken as the evaluation result. The evaluation results are those with a richness close to Paindex # 100 that matches the target at 3.0 or more, a taste that is close to Paindex # 3, and a sweetness that is close to Paindex # 100. It was assumed that the target was not met.

(Aging resistance evaluation)
When the turbidity after storing a 30% by weight aqueous solution of each starch degradation product at 4 ° C. for 3 days was 1.0 or less, it was considered that the starch degradation product had aging resistance.

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

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

  From the results of Examples in Table 3, starch degradation products having a DE value of more than 18 and 27 or less and a viscosity of a 30% by mass aqueous solution at 30 ° C. in the range of 50 to 200 mPa · s are from aging resistance. In the sensory evaluation, the richness and taste were good, and the sweetness was low. That is, in the starch degradation product of the present invention within the above-mentioned DE value and viscosity range, it has a rich feeling and sharpness without affecting the flavor and taste quality of food and drink, and has a higher aging resistance. I understood it.

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

(Food example 1: coffee drink)
Using each starch degradation product of Example 4 and Comparative Example 1 and Paindex # 100 and Paindex # 3 as controls, coffee beverages were prepared with the formulations shown in Table 5. Specifically, coffee beans were extracted with 10 times the amount of 85 ° C. hot water for 5 minutes, cooled and then filtered to prepare a coffee extract. Other ingredients were added to the coffee extract and mixed and dissolved, and then water was added to correct the total amount. After heating to 60 ° C., it was treated with a homogenizer at 5000 rpm for 5 minutes, then homogenized at a pressure of 200 kgf / cm 2, filled in a can, and then retort sterilized at 125 ° C. for 20 minutes to prepare a coffee beverage.

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

The sensory evaluation of six trained panelists evaluated the obtained coffee beverage for “thickness” as a taste and “taste” as a aftertaste. The evaluation results are shown in Table 6.
In addition, evaluation of the subsequent foodstuff is performed according to the evaluation method of the starch decomposition product mentioned above.

  As a result, the coffee beverage using the starch degradation product of Example 4 had good aftertaste even though it had a rich feeling. On the other hand, the coffee beverage using the starch degradation product of Comparative Example 1 had a good aftertaste, but the sense of richness was weak.

(Food example 2: Ice cream)
Ice cream was prepared according to the formulation shown in Table 7, using the starch degradation product of Example 4 and Comparative Example 1 and Paindex # 100 and Paindex # 3 as controls. Specifically, after adding ingredients other than unsalted butter, fresh cream and vanilla flavor and stirring until the temperature of the contents reaches 60 ° C, add unsalted butter and fresh cream until it reaches 85 ° C. Stir with heating. Subsequently, the mixture was treated with a homomixer at 8000 rpm for 5 minutes, and then homogenized with a high-pressure homogenizer at a pressure of 150 kgf / cm 2. This was further cooled to 5 ° C. using cold water, vanilla flavor was added to what was stored in a refrigerator at 5 ° C. for 12 hours, and after freezing using an ice cream freezer, it was taken out at −4 ° C. The cup was filled and cured in a quick freezer at -30 ° C for 1 hour to prepare ice cream.

* 3 Made by QP Corporation (Frozen sweetened yolk 20)
* 4 Saneigen FFI Co., Ltd. (Sun Best NN-749)
* 5 Made by Takada Incense (Custard Vanilla Essence T-484)

  About the obtained ice cream, by the sensory evaluation of six trained panelists, evaluation was performed for “thickness” as a taste and “taste” as a aftertaste. The evaluation results are shown in Table 8.

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

(Food example 3: Mentsuyu)
Noodle soup was prepared according to the formulation shown in Table 9, using the starch degradation product of Example 4 and Comparative Example 1 and Paindex # 100 and Paindex # 3 as controls. Specifically, a mixture of raw materials other than water was heated to 90 ° C., cooled, and then added with water to correct the total amount.

* 6 Made by Fuji Food Industry Co., Ltd.

  About the obtained soy sauce soup, the sensory evaluation of five trained panelists evaluated “richness” as a taste and “taste” as a aftertaste. Table 10 shows the evaluation results.

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

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

* 7 DSP Gokyo Food & Chemical Company (Gelmate PC)

  The obtained milk pudding was evaluated for “thickness” as a taste and “taste” as a aftertaste by sensory evaluation of six trained panelists. The evaluation results are shown in Table 12.

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

(Food example 5: salmon grilled sauce)
Using the starch degradation product of Example 4 and Comparative Example 1 and Paindex # 100 and Paindex # 3 as controls, broiled sauce was prepared according to the formulation shown in Table 13.

  About the obtained grilled octopus sauce, the sensory evaluation of five trained panelists evaluated the “richness” as a taste and the “taste” as a aftertaste. The evaluation results are shown in Table 14.

  As a result, the sakai-yaki sauce using the starch decomposition product of Example 4 had a rich feeling and was well-tipped. On the other hand, the sautéed sausage using the starch decomposition product of Comparative Example 1 had good taste but weak feeling of richness.

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

  About the obtained dressing, the "dense feeling" as a taste and "taste" as a aftertaste were evaluated by sensory evaluation of five trained panelists. The evaluation results are shown in Table 16.

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

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

  The obtained mayonnaise was evaluated for “thickness” as a taste and “taste” as a aftertaste by sensory evaluation of five trained panelists. The evaluation results are shown in Table 16.

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

Claims (6)

From the following (A) meet the numerical value of (C):
(A) DE value exceeds 18 and is 27 or less,
(B) The viscosity of a 30% by mass aqueous solution at 30 ° C. is 50 to 250 mPa · s, and (C) the turbidity after storing the 30% by mass aqueous solution at 4 ° C. for 3 days is 1.0 or less ,
And the raw material starch which is a waxy seed starch is hydrolyzed with a liquefying enzyme, and when the viscosity of a 25 mass% aqueous solution at 70 ° C. is in the range of 20 to 250 mPa · s, the reaction of the liquefying enzyme is stopped and saccharification is performed. A starch degradation product produced by further hydrolysis with an enzyme . (D) The starch degradation product according to claim 1, wherein the content of the sugar composition having a molecular weight of 5,000 or more is 70% by mass or more per solid content. (B) The starch decomposition product of Claim 1 or 2 whose viscosity of 30 mass% aqueous solution in 30 degreeC is 55-200 mPa * s. (A) The starch decomposition product in any one of Claims 1-3 whose DE value is 19-26. The raw starch, which is waxy seed starch, is hydrolyzed with a liquefying enzyme, and when the viscosity of a 25% by mass aqueous solution at 70 ° C. is in the range of 20 to 250 mPa · s, the reaction of the liquefied enzyme is stopped , further characterized that you hydrolysis method starch hydrolyzate according to claim 1. Food-drinks containing the starch degradation product in any one of Claims 1-4 .