JP6762100B2 - Emulsion stabilizer and food and drink using the emulsion stabilizer - Google Patents

Description

The present invention relates to emulsion stabilizers. More specifically, the present invention relates to an emulsion stabilizer containing a starch decomposition product satisfying a predetermined property as an active ingredient, and foods and drinks using the emulsion stabilizer.

A state in which liquids that are difficult to mix with each other, such as water and oil, are mixed and the other is dispersed as fine particles in one liquid is called an emulsion (emulsion liquid). It is called emulsification. Emulsification is a technology used in various fields such as food field, medical field, cosmetics field, and industrial field. For example, in the food field, emulsification technology is used for dressings, beverages, whipped cream, coffee cream and the like, and in the medical field, emulsification technology is used for enteral nutritional supplements and the like.

By using emulsification technology, it is possible to combine the components of the water phase and oil phase, which are not normally mixed, as desired, and create foods with rich flavors and colors that are not found in nature, and with a better nutritional balance. For example, by combining a small amount of water with an oil and fat component to emulsify it, it can be transformed into a refreshing and palatable food, and conversely, by combining a small amount of oil with a water-soluble component and emulsifying it, it is rich and rich. Can be turned into flavored foods.

The emulsified state in which oil is finely dispersed in water is a very unstable state, and the emulsified state is destroyed in a short time. Therefore, an amphipathic substance such as a surfactant is used as an emulsifier in order to increase the efficiency of emulsification and stabilize the emulsified state. By using an emulsifier, it is possible to prevent water separation, precipitation, and a phenomenon in which milk fat floats in a beverage using milk (so-called ring phenomenon or oil off). In addition, fat-soluble fragrances, colorants and the like can be efficiently dispersed in water.

Emulsifiers are used in various foods and drinks, but they have a demerit that the amount that can be added is limited because they have a peculiar unpleasant flavor and adversely affect the flavors of foods and drinks. In addition, emulsifiers tend to be shunned by consumers in recent years due to their high addition cost and food additives.

In addition to emulsifiers, mucilage substances such as gums and water-soluble polymers such as proteins are used as emulsion stabilizers to stabilize emulsification. For example, Patent Document 1 discloses an emulsion stabilizer for an oil-and-fat-containing composition comprising a starch dispersion obtained by dissolving and gelatinizing waxy cornstarch or starch containing cornstarch as a main raw material and irradiating the starch with ultrasonic waves.

As described above, a technique for using an emulsion not classified as a food additive as an emulsion stabilizer is being developed, but there is a problem that the effect as an emulsion stabilizer is insufficient or the effect greatly varies depending on pH.

Japanese Unexamined Patent Publication No. 2008-93657

Since emulsifiers are labeled as food additives, they tend to be shunned by consumers due to recent health consciousness. Cyclodextrin, which is said to have an emulsion stabilizing effect, is also treated as a food additive. In addition, as described above, conventional emulsifiers have a unique flavor and are particularly difficult to use in foods. Furthermore, there is a problem that the cost increases due to the addition of an emulsifier, and when an emulsion that is not classified as a food additive is used as an emulsion stabilizer, the effect as an emulsion stabilizer is insufficient or the effect is large depending on the pH. There is also the problem of fluctuations. Therefore, an emulsion stabilizer that does not adversely affect the flavor and is highly effective as an emulsion stabilizer and is classified as a food is considered to be useful in the food field and the medical field.

Therefore, an object of the present invention is to provide an emulsion stabilizer using a novel starch decomposition product classified as a food.

As a result of diligent research on the emulsion stabilizing action of the starch decomposition product, the inventors of the present application have found that the emulsion stabilizing action includes the branched structure of the branched sugar contained in the starch decomposition product and a specific molecular weight fraction in the starch decomposition product. We have found that the content of starch is important and have completed the present invention.

That is, in the present invention, it is an emulsion stabilizer containing a starch decomposition product containing a branched sugar composed of a main chain and a branched chain as an active ingredient.
The content (mass%) x of the branched chain in the starch decomposition product having a glucose polymerization degree (DP) of 8 to 9 and the content in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000. Provided is an emulsion stabilizer containing a starch decomposition product in which (% by mass) y satisfies the following (1) and (2) as an active ingredient.
(1) 7 ≦ x
(2) 31 ≤ y ≤ 60
In the emulsion stabilizer according to the present invention, the x may satisfy the following (1').
(1') 8 ≤ x
In the emulsion stabilizer according to the present invention, the y may satisfy the following (2').
(2') 35 ≤ y ≤ 60
In the starch decomposition product used for the emulsion stabilizer according to the present invention, at least one of the branched sugars having a branched chain having a glucose polymerization degree (DP) of 8 to 9 is included in the fraction having a molecular weight of 14,000 to 80,000. The part may be included.
The emulsion stabilizer according to the present invention may be in the form of powder.
Further, the emulsion stabilizer according to the present invention may be in a liquid state.
The emulsion stabilizer according to the present technology described above can be used for foods and drinks.

According to the present invention, it is possible to provide an emulsion stabilizer classified as a food at a relatively low cost.

It is a drawing substitute photograph which shows the example of emulsification (Example 7) and the example of separation (Comparative Example 1). The starch decomposition product of Example 7 and the starch decomposition product of Example 7 will be described later in "b. DP8-9 or DP3-7 in the debranching enzyme-treated product of the starch decomposition product in a state where the branched chain is cut. 3 is a drawing-substituting graph showing a chart analyzed by gel filtration chromatography under the conditions shown in Table 1 for an enzyme-treated product treated with a debranching enzyme by the method in "Measurement of content of a certain sugar chain".

Hereinafter, suitable embodiments for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of typical embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Starch decomposition product>
The starch decomposition product, which is the active ingredient of the emulsion stabilizer according to the present invention, contains a branched sugar composed of a main chain and a branched chain. The branched sugar is characterized in that the content (mass%) x of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product satisfies the following (1).
(1) 7 ≦ x

The content (% by mass) x of the branched chain having a glucose polymerization degree (DP) of 8 to 9 in the starch decomposition product is the content of the sugar chain having DP 8 to 9 contained in the starch decomposition product. The amount and the sugar chain which is DP8-9 in the debranching enzyme-treated product of the starch degrading product in a state where the branched chain is cut by treating the starch degrading product with a debranching enzyme such as isoamylase or pullulanase. It can be obtained by measuring the content of sugar chains and calculating the amount of sugar chains having DP8 to 9 increased by the treatment with pullulanase.

The starch decomposition product, which is the active ingredient of the emulsion stabilizer according to the present invention, is characterized in that the content (mass%) y of the fraction having a molecular weight of 14,000 to 80,000 satisfies the following (2).
(2) 31 ≤ y ≤ 60

The starch decomposition product used in the present invention contains the content (mass%) x of the branched chain in the starch decomposition product having a glucose polymerization degree (DP) of 8 to 9, and a fraction having a molecular weight of 14,000 to 80,000. The content (% by mass) y in the starch decomposition product is characterized by satisfying both (1) and (2). As shown in Examples described later, the emulsion stabilizing action is exhibited by simultaneously satisfying these two conditions.

The starch decomposition product used in the present invention can exert an emulsion stabilizing action if it satisfies the above (1) and (2), but it is preferable that the x satisfies the following (1'). When the x satisfies the following (1'), the emulsion stabilizing action can be further improved.
(1') 8 ≤ x

Further, it is preferable that the y satisfies the following (2'). When the y satisfies the following (2'), the emulsion stabilizing action can be further improved.
(2') 35 ≤ y ≤ 60

In the starch decomposition product used in the present invention, the fraction having a molecular weight of 14,000 to 80,000 contains at least a part of the branched sugar having the branched chain having a glucose polymerization degree (DP) of 8 to 9. You may. That is, a part or all of the branched sugar having the branched chain having a glucose polymerization degree (DP) of 8 to 9 may be contained in the fraction having a molecular weight of 14,000 to 80,000, and the glucose polymerization degree (DP) ( A part of the branched sugar having the branched chain having a DP) of 8 to 9 may be contained in a fraction other than the fraction having a molecular weight of 14,000 to 80,000.

Further, in the starch decomposition product used in the present invention, the content (mass%) z of the branched chain having a glucose polymerization degree (DP) of 3 to 7 in the starch decomposition product satisfies the following (3). Is preferable.
(3) z ≦ 15

By setting the content (mass%) of the branched chain having a glucose polymerization degree (DP) of 3 to 7 in the starch decomposition product to 15% by mass or less, the emulsion stabilizing action can be further improved.

The content (% by mass) z of the branched chain having a glucose polymerization degree (DP) of 3 to 7 in the starch decomposition product is the said of the branched chain having a glucose polymerization degree (DP) of 8 to 9. Similar to the content (% by mass) x in the starch decomposition product, the content of sugar chains having DP3 to 7 contained in the starch decomposition product and the debranching enzyme such as isoamylase and pullulanase are used for the starch decomposition product. The content of sugar chains, which are DP3 to 7, in the debranched enzyme-treated product of the starch decomposition product in a state where the branched chains were cut by the treatment with, was measured, and the DP3 to 7 increased by the debranching enzyme treatment. It can be obtained by calculating the amount of sugar chains.

<Manufacturing method of starch decomposition products>
The starch decomposition product used in the emulsion stabilizer according to the present invention has a novel composition itself, and the method for obtaining the starch decomposition product is not particularly limited. For example, the starch raw material can be obtained by appropriately combining predetermined operations such as treatment with a general acid or enzyme, various chromatography, membrane separation, ethanol precipitation and the like.

As the starch raw material that can be used as a raw material for obtaining the starch decomposition product used in the present invention, one or two or more types of starch raw materials that can be used as a raw material for known starch decomposition products can be freely selected and used. For example, starches such as cornstarch, rice starch, wheat starch (aboveground starch), and starches derived from rhizomes or roots such as potato, cassava, and sweet potato (underground starch) can be mentioned.

As a method for efficiently obtaining the starch decomposition product used in the present invention, there is a method in which a starch raw material is liquefied with an acid or α-amylase and then a branching enzyme is allowed to act on it. When liquefied with an acid, the type of acid that can be used for producing the starch decomposition product used in the present invention is not particularly limited, and if the acid is capable of acid liquefying starch, one known acid or one is used. Two or more types can be freely selected and used. For example, hydrochloric acid, oxalic acid and the like can be used.

It is also possible to freely combine treatments with other degrading enzymes (for example, α-amylase) before and after acid liquefaction of the starch raw material and before and after the action of the branching enzyme. For example, it is also possible to adopt a method in which the starch raw material is liquefied with an acid, then a branching enzyme is allowed to act on the starch raw material, and then the starch raw material is further treated with another degrading enzyme (for example, α-amylase). As described above, by allowing the degrading enzyme to act after the action by the acid liquefaction and the branching enzyme, it becomes easy to adjust the degree of decomposition of the starch decomposition product to a desired range.

Further, in the starch decomposition product used in the present invention, the starch raw material is not acidified, but the starch raw material is liquefied using a degrading enzyme such as α-amylase, and then treated with a branching enzyme, and then further. It can also be produced by degrading with a degrading enzyme such as α-amylase.

Here, the branching enzyme acts on a linear glucan linked by an α-1,4-glucoside bond to cleave the α-1,4-glucoside bond and α-1,6- It is a general term for enzymes that have the function of forming branches by glucoside bonds. When a branching enzyme is used in the production of the starch decomposition product used in the present invention, the type thereof is not particularly limited, and one or more known branching enzymes can be freely selected and used. For example, those purified from animals, bacteria and the like, or those purified from plants such as potatoes, rice seeds and corn seeds can be used.

As described above, the method for producing the starch decomposition product used in the present invention is not particularly limited, but a method in which the starch raw material is liquefied with an acid or an enzyme and then subjected to a branching enzyme treatment is preferable. By using this method, the content of branched chains having a glucose polymerization degree (DP) of 8 to 9 can be easily adjusted to a desired range. Therefore, when the starch decomposition product used in the present invention is produced inexpensively and industrially. Suitable. Further, a method of performing α-amylase treatment before and after liquefaction of the starch raw material and before and after the action of the branching enzyme is preferable. By using this method, it becomes easy to adjust the degree of decomposition of the starch decomposition product to a desired range.

Further, in the present invention, it is possible to remove impurities by performing various treatments so as to obtain the desired starch decomposition product, and then performing activated carbon decolorization, ion purification and the like, and it is preferable to remove impurities.

Further, it can be used as an emulsion stabilizer in a powdered state by concentrating to a solid content of 30 to 80% to make it liquid, or dehydrating and drying it by vacuum drying or spray drying.

<Emulsion stabilizer>
The emulsion stabilizer according to the present invention is characterized by containing the above-mentioned starch decomposition product. Since the above-mentioned starch decomposition products are classified as foods, it is not necessary to treat the emulsion stabilizer containing this as an active ingredient as a food additive. Further, the emulsion stabilizer according to the present invention has a sufficient emulsion stabilizing effect even though it does not have an unpleasant flavor peculiar to an emulsifier, and therefore can be used in various fields such as a food field and a medical field. Is.

The emulsion stabilizer according to the present invention may contain one or more other components freely selected as long as the effects of the present invention are not impaired. For example, components such as excipients, pH adjusters, colorants, flavoring agents, disintegrants, lubricants, and stabilizers that are usually used in formulation can be used. Furthermore, components having known or future functions can be used in combination as appropriate according to the purpose.

<Food and drink>
The food or drink according to the present invention is characterized by containing the above-mentioned emulsion stabilizer. The emulsion stabilizer according to the present invention can be prepared by adding it to a known food or drink, or can be mixed with a raw material of a food or drink to produce a new food or drink.

By using the emulsification stabilizer according to the present invention in foods and drinks, the emulsified state is stabilized, water separation and precipitation occur, and the phenomenon that milk fat floats in beverages using milk (so-called ring phenomenon and oil off). Can be prevented. In addition, fat-soluble fragrances, colorants and the like can be efficiently dispersed in water.

Foods and drinks that can contain the emulsion stabilizer according to the present invention are not particularly limited, and for example, juice, cocoa, tea, coffee, beverages such as black tea, seasonings such as dressings, soups, creams, and various types. It can be contained in all foods and drinks such as dairy products and frozen desserts such as ice cream. In addition, health functional foods (including specified health functional foods, nutritional functional foods, and beverages), functional foods (including beverages), so-called health foods (including beverages), concentrated nutritional supplements, liquid foods, infants and toddlers It can also be contained in food.

Hereinafter, the present invention will be described in more detail based on Examples. It should be noted that the examples described below show an example of a typical example of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Experimental example 1>
In Experimental Example 1, how the specific sugar composition of the starch decomposition product affects its properties was examined.

(1) Test method [branch-making enzyme]
In this experimental example, an enzyme derived from Rhodothermus obamensis (hereinafter referred to as "branching enzyme") purified according to the method of WO00 / 58445 was used as an example of the branching enzyme.

The activity of the branching enzyme was measured by the following method.
As the substrate solution, an amylose solution prepared by dissolving 0.1% by mass of amylose (manufactured by Sigma, A0512) in 0.1 M acetic acid buffer (pH 5.2) was used.
Add 50 μL of enzyme solution to 50 μL of substrate solution, react at 30 ° C. for 30 minutes, and then add 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 mM potassium iodide-3.8 mM hydrochloric acid mixing solution). In addition, the reaction was stopped. As a blank solution, a solution to which water was added instead of the enzyme solution was prepared. The absorbance at 660 nm was measured 15 minutes after the reaction was stopped. One unit of the enzyme activity amount of the branching enzyme was defined as an enzyme activity amount that reduces the absorbance at 660 nm by 1% per minute when tested under the above conditions.

[DE]
It was calculated according to the Raineinon method of "Starch sugar-related industrial analysis method" (edited by the Starch Sugar Technology Subcommittee).

[Molecular weight]
The analysis was performed by gel filtration chromatography under the conditions shown in Table 1 below.
As the molecular weight standard, Standard P-82 (manufactured by Showa Denko Co., Ltd.) for Shodex standard GFC (water-based GPC) columns is used, and the prototype is based on the calibration curve calculated from the correlation between the elution time of the molecular weight standard and the molecular weight. The molecular weight was measured.

[Content of branched chain having DP8-9 or branched chain having DP3-7 in starch decomposition product]
a. Measurement of sugar chain content of DP8-9 or DP3-7 in untreated starch decomposition product A starch decomposition product solution prepared at Brix 1% was analyzed by liquid chromatography under the conditions shown in Table 2 below. , The content of DP8-9 or DP3-7 was measured based on the retention time.

b. Measurement of sugar chain content of DP8-9 or DP3-7 in the debranched enzyme-treated product of starch decomposition product with branched chains 1M acetate buffer in 200 μL of starch decomposition product solution adjusted to Brix 5% Add 2 μL of solution (pH 5.0), isoamylase (derived from Pseudomonas sp., Made by Megazyme) 125 units per solid content (g), and plulanase (derived from Klebsiella starchicola, manufactured by Megazyme) 800 units per solid content (g). , The total amount was adjusted to 400 μL with water. This was enzymatically reacted at 40 ° C. for 24 hours, and then the reaction was stopped by boiling. 600 μL of water was added thereto, and centrifugation was performed at 12000 rpm for 5 minutes. After desalting and filtering 900 μL of the supernatant, analysis was performed by liquid chromatography under the conditions shown in Table 2, and the content of DP8-9 or DP3-7 was measured based on the retention time.

c. Calculation of the content of branched chains that are DP8-9 or DP3-7 in the starch decomposition product Starch decomposition by subtracting the content of DP8-9 determined in a from the content of DP8-9 determined in b above. The content of branched chains with DP8-9 in the substance was calculated. Similarly, the content of the branched chain which is DP3 to 7 in the starch decomposition product was calculated by subtracting the content of DP3 to 7 determined in a from the content of DP3 to 7 determined in b.

[Evaluation method]
(A) Emulsification stability To 12.9 g of edible rapeseed oil (manufactured by Showa Sangyo Co., Ltd.) colored with β-carotene, 17.1 g of each starch decomposition product adjusted to a solid content of 30% was added, and a homogenizer (CM-200, AS ONE Corporation) was added. The product was homogenized by stirring at 16,000 rpm for 5 minutes. 20 g of the homogenized mixed solution was dispensed into a test tube having a diameter of 18 mm and a length of 180 mm, and allowed to stand at 25 ° C. for 24 hours. The width of the emulsified phase was measured, and the ratio of the width of the emulsified phase when the height from the bottom surface of the test tube to the liquid surface was 100 was used as an index of emulsification stability. Photographs of an emulsified example (Example 7) and a separated example (Comparative Example 1) are shown in FIG.

(2) Production method of Examples / Comparative Examples [Example 1]
Α-amylase (Termamil SC, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by weight corn starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and a jet cooker was added. Liquefied at (temperature 110 ° C.), keep this liquefied liquid at 95 ° C., measure DE over time, and when it reaches DE12, adjust the pH to 4.0 with hydrochloric acid and react by boiling. Stopped. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 500 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 50 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 1.

[Example 2]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% by mass hydrochloric acid was decomposed to DE3 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 5.8, and then α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to the solid content. 0.02% by mass was added per (g), the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 10, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was carried out by boiling. It stopped. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 1000 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. Further, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and DE was measured over time to bring DE to 15. At that time, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 60% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 2.

[Example 3]
A 20% by mass waxy cornstarch slurry adjusted to pH 2.5 with 10% by mass hydrochloric acid was decomposed to DE3 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 6.0, and then 400 units of branching enzyme was added per solid content (g) to 65 ° C. Was reacted for 30 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 40% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 3.

[Example 4]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% by mass hydrochloric acid was decomposed to DE2 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 5.8, and then α-amylase (Termamil SC, manufactured by Novozymes Japan Co., Ltd.) was added to the solid content ( g) Add 0.02% by mass per g), carry out the reaction at 95 ° C., measure DE over time, and when DE reaches 7, adjust the pH to 4.0 with hydrochloric acid and stop the reaction by boiling. did. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 400 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 60 hours. Further, α-amylase (Termamil SC, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and DE was measured over time, and DE became 11. At that time, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 4.

[Example 5]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% by mass hydrochloric acid was decomposed to DE5 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 5.8, and then α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to the solid content. 0.02% by mass was added per (g), the reaction was carried out at 95 ° C., DE was measured over time, and when DE became 9, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was carried out by boiling. It stopped. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 600 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. Further, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and the DE was measured over time, and the DE became 14. At that time, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated (solid content: 60% by mass) to obtain the sugar of Example 5.

[Example 6]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% by mass hydrochloric acid was decomposed to DE6 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 5.8, and then α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added to the solid content. 0.02% by mass was added per (g), the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 8, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was carried out by boiling. It stopped. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 400 units of branching enzyme was added per gram of solid content, and the reaction was carried out at 65 ° C. for 60 hours. Further, α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and the DE was measured over time, and the DE became 13. At that time, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 6.

[Example 7]
A 30% by mass cornstarch slurry adjusted to pH 2.5 with 10% by mass hydrochloric acid was decomposed to DE4 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 5.8, and then α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to the solid content. 0.02% by mass per (g) was added, the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 8, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was carried out by boiling. It stopped. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 500 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 45 hours. Further, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.02% by mass per solid content (g), the reaction was carried out at 80 ° C., and DE was measured over time to bring DE to 9. At that time, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Example 7.

[Comparative Example 1]
Paindex # 1 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

[Comparative Example 2]
Paindex # 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used.

[Comparative Example 3]
Cluster dextrin (manufactured by Glico Foods Co., Ltd.) was used.

[Comparative Example 4]
BLD-8 (manufactured by Sanmatsu Kogyo Co., Ltd.) was used.

[Comparative Example 5]
Α-amylase (Termamil SC, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.2% by mass per solid content (g) to a 30% by weight corn starch slurry adjusted to pH 5.8 with 10% by mass of slaked lime, and a jet cooker was added. It was liquefied at (temperature 110 ° C.), the liquefied liquid was kept warm at 95 ° C., DE was measured over time, and when DE17 was reached, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was carried out by boiling. Stopped. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 5.

[Comparative Example 6]
A 30% by mass tapioca statice slurry adjusted to pH 2.5 with 10% by mass hydrochloric acid was decomposed to DE3 under a temperature condition of 140 ° C. After returning to normal pressure, the pH of the sugar solution whose reaction was stopped by neutralizing with slaked lime was adjusted to 5.8, and then α-amylase (Crystase T10S, manufactured by Amano Enzyme Co., Ltd.) was added to the solid content. 0.02% by mass was added per (g), the reaction was carried out at 95 ° C., DE was measured over time, and when DE reached 14, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was carried out by boiling. It stopped. After adjusting the pH of the sugar solution in which the reaction was stopped to 6.0, 700 units of branching enzyme was added per solid content (g), and the reaction was carried out at 65 ° C. for 40 hours. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 6.

[Comparative Example 7]
After adjusting the starch decomposition product of Example 7 to 30% by mass and adjusting the pH to 6.0, α-amylase (Ricozyme Supra, manufactured by Novozymes Japan Co., Ltd.) was added to 0.02% by mass per solid content (g). % Was added, the reaction was carried out at 80 ° C., DE was measured over time, and when DE reached 19, the pH was adjusted to 4.0 with hydrochloric acid, and the reaction was stopped by boiling. The solution of this starch decomposition product was decolorized with activated carbon, ion-purified, and concentrated to a solid content concentration of 50% by mass. Further, the concentrated solution was pulverized with a spray dryer to obtain a starch decomposition product of Comparative Example 7.

(3) Measurement For Examples 1 to 7 and Comparative Examples 1 to 7 obtained above, the content and molecular weight of the branched chains of DE and DP8 to 9 in the starch decomposition product were measured by the methods described above, respectively. did. In addition, the emulsifying ability was evaluated by the method described above. The results are shown in Table 3 below.

As shown in Table 3, Examples 1 to 7 in which the content of the branched chain of DP8 to 9 is 7% by mass or more and the content of the fraction having a molecular weight of 14,000 to 80,000 is 31 to 60% by mass are all good. It had an emulsion stabilizing effect. On the other hand, Comparative Examples 2, 5 and 6 in which the content of the branched chains of DP8 to 9 is less than 7% by mass and the content of the fraction having a molecular weight of 14,000 to 80,000 is less than 31% by mass have completely emulsification stability. I didn't. Further, even if the content of the fraction having a molecular weight of 14,000 to 80,000 is in the range of 31 to 60% by mass, the contents of the branched chains of DP8 to 9 are less than 7% by mass with respect to Comparative Examples 1 and 3. It had no emulsion stability. Further, even if the content of the branched chain of DP8 to 9 is 7% by mass or more, the emulsion stabilizing action is slightly performed in Comparative Examples 4 and 7 in which the content of the fraction having a molecular weight of 14,000 to 80,000 is less than 31% by mass. However, the result was lower than that of Examples 1 to 7.

Comparing within the examples, in Examples 4 and 5 in which the content of the fractions having a molecular weight of 14,000 to 80,000 is almost the same, in Example 5 in which the content of the branched chain of DP8 to 9 is 8% by mass or more, The result was higher emulsion stability. Further, in Examples 3 and 4 in which the contents of the branched chains of DP8 to 9 are almost the same, the emulsion stability is higher in Example 3 in which the content of the fraction having a molecular weight of 14,000 to 80,000 is 35% by mass or more. It was a high result.

Further, in Comparative Example 4, the content of the branched chain of DP8 to 9 is 7% by mass or more, and the content of the fraction having a molecular weight of 14,000 to 80000 is 29.6% by mass, which is slightly less than the range of the present invention. However, since the content of the branched chains of DP3 to 7 exceeded 15% by mass, the result was that the emulsion stabilizing action was low.

As an example, the starch decomposition product of Example 7 and the starch decomposition product of Example 7 are used as DP8-9 or DP8-9 in the debranching enzyme-treated product of the starch decomposition product in the state where the branched chain is cut. FIG. 2 shows a chart of the enzyme-treated product treated with the debranching enzyme by the method in "Measurement of sugar chain content of DP3 to 7" analyzed by gel filtration chromatography under the conditions shown in Table 1 above. The elution time of the fraction with a molecular weight of 14,000 to 80,000, calculated based on the elution time of the molecular weight standard, is about 16 to 19 minutes. As shown in FIG. 2, it was found that the fractions having a molecular weight of 14,000 to 80,000 of the starch decomposition products were transferred to the low molecular weight fractions by the debranching enzyme treatment. From this result, it was confirmed that the fraction of the starch decomposition product having a molecular weight of 14,000 to 80,000 contained a branched sugar chain having a branched chain of DP8-9.

<Experimental example 2>
In Experimental Example 2, the emulsifying ability of the starch decomposition product produced in Experimental Example 1 when applied to an actual food or drink was verified.

(1) Test Example 1: Separate liquid dressing A mixture of 150 g of salad oil, 50 g of vinegar, 5 g of salt, 5 g of sugar, and 50 g of an aqueous solution of a decomposition product of starch of the example or comparative example shown in Table 4 below adjusted to a solid content of 30% by mass. Was placed in a closed container and vigorously stirred up and down by hand for 1 minute, and then allowed to stand for 5 minutes. The trial dressing was evaluated on a 5-point scale, with 5 points being the one that maintained the most uniformly mixed state and 1 point being the most separated dressing.

As shown in Table 4, the dressings using the starch decomposition products of Examples 3 and 5 were less likely to separate even after a lapse of time after stirring, and maintained a good dispersed state at the time of eating. From this result, if the emulsification stabilizer according to the present invention is used for the dressing, the dressing does not separate immediately after stirring, so that the oil phase and the aqueous phase do not become unbalanced and come out of the container during eating, and the dressing is used multiple times. However, it was found that the balance between the oil phase and the aqueous phase of the dressing was not lost. Further, even when the dressing is stirred to mix the oil phase and the aqueous phase and then dispensed into a small container, the dressing can be uniformly dispensed without bias.

(2) Test Example 2: 40 g of meringue egg white, 58 g of sugar, 0.5 g of oily flavor, and 1.5 g of the starch decomposition product of the example or comparative example shown in Table 5 below were mixed and stirred with a hand mixer for 10 minutes. The most solidified meringue was given 5 points, and the least solidified meringue was given 1 point, which was evaluated on a 5-point scale.

As shown in Table 5, the meringues using the starch decomposition products of Examples 2 and 7 had good foaming and could be sufficiently finished in a meringue shape by stirring for 10 minutes. From this result, the meringue has the property that when the egg white is mixed with fats and oils, the foaming is poor and the meringue is crushed immediately after foaming. It turned out that it could be done and would not collapse. Further, by using the emulsion stabilizer according to the present invention, a characteristic meringue can be produced by adding a fat-soluble flavor or coloring agent to egg white.

(3) Test Example 3: Enteral nutritional supplement Milk protein 55 g, vegetable oil 22 g, salt 2.3 g, potassium chloride 1.5 g, indigestible dextrin 10 g, calcium chloride 0.75 g, sodium iron citrate 10 mg, β-carotene 1.8 mg, 1.6 g of vitamin B ₁ , 1.8 mg of vitamin B ₂ and 160 g of the starch decomposition product of the example or comparative example shown in Table 6 below were mixed, and water was added so that the total volume became 1000 mL. This was emulsified with a high-pressure homogenizer in a state of being heated to 70 ° C., cooled to 20 ° C., and then allowed to stand for 1 hour, and the appearance was observed. The prototype enteral nutritional supplement was evaluated on a 5-point scale, with 5 points being the one that maintained the most emulsified state and 1 point being the most separated one.

As shown in Table 6, the enteric nutritional supplements using the starch decomposition products of Examples 4 and 7 were less likely to separate even after a lapse of time after emulsification, and maintained an emulsified state. From this result, it was found that by adding the emulsification stabilizer according to the present invention to the enteric nutritional supplement, the separation of the enteral nutritional supplement can be suppressed and the emulsified state can be maintained. Generally, an enteric nutritional supplement is often produced by blending an emulsifier, but by using the emulsion stabilizer according to the present invention, an emulsifier-free enteric nutritional supplement or food classified as a food additive is used. It is possible to produce an enteric nutritional supplement with a small amount of emulsifier classified as an additive.

(4) Test Example 4: Black tea 800 mL of boiled deionized water was added to 15 g of black tea leaves, extracted for 3 minutes, and then filtered through a No. 5C filter paper. To 100 mL of this black tea extract, 4 g of the starch decomposition product of the example or comparative example shown in Table 7 below was added, stirred with a spoon for 30 seconds, cooled to 20 ° C., and allowed to stand for 1 hour. Observed. The most transparent black tea was given 5 points, and the most turbid and precipitated black tea was given 1 point, which was evaluated on a 5-point scale.

As shown in Table 7, black teas using the starch decomposition products of Examples 1 and 6 suppressed the occurrence of precipitation over time. On the other hand, in the black teas to which the starch decomposition products of Comparative Examples 1 and 4 were added, precipitation that was considered to be derived from tannins and the like contained in the black tea was severe. From this result, by adding the emulsion stabilizer according to the present invention to black tea, it is possible to suppress the occurrence of precipitation which is considered to be derived from tannins and the like contained in black tea, and a transparent black tea having a good appearance can be produced. It turns out that it can be done.

(5) Test Example 5: A paper filter on which 50 g of crushed coffee beans was placed was set in a cafe au lait coffee dripper. Coffee was extracted by pouring 800 mL of deionized water at 95 ° C. into this. To 100 mL of this coffee extract, 5 g of the starch decomposition product of the example or comparative example shown in Table 8 below was added and mixed, 70 mL of milk was added, and the mixture was stirred with a spoon for 30 seconds. After cooling the agitated coffee to 20 ° C and letting it stand for 1 hour, observe the state of the liquid level, and give 5 points the one with the most evenly mixed milk and 1 point the one with the most suspended matter. It was evaluated on a 5-point scale.

As shown in Table 8, in the cafe au lait using the starch decomposition products of Examples 2 and 7, milk was uniformly mixed and separation over time was suppressed. From this result, it was found that by adding the emulsion stabilizer according to the present invention to cafe au lait, it is possible to produce cafe au lait having a good appearance in which milk is uniformly mixed and separation over time is suppressed. ..

Claims (8)

An emulsion stabilizer containing a starch decomposition product containing a branched sugar consisting of a main chain and a branched chain as an active ingredient.
The starch decomposition product is
Liquefied with acids or α-amylase, corn starch, waxy corn starch, rice starch, wheat starch, and potato, cassava, or one or more of the starch starting material selected from starch from sweet potato, acid and / or α It is obtained by adjusting DE to 3 to 15 with amylase and treating with a branching enzyme that cleaves the α-1,4-glucoside bond to form a branch by the α-1,6-glucoside bond.
The content (mass%) x of the branched chain in the starch decomposition product having a glucose polymerization degree (DP) of 8 to 9 and the content in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000. (Mass%) y satisfies the following (1) and (2).
Emulsification stabilizer.
(1) 7 ≦ x
(2) 31 ≤ y ≤ 60 The emulsion stabilizer according to claim 1, wherein x satisfies the following (1').
(1') 8 ≤ x The emulsion stabilizer according to claim 1 or 2, wherein y satisfies the following (2').
(2') 35 ≤ y ≤ 60 Any of claims 1 to 3, wherein the fraction having a molecular weight of 14,000 to 80,000 of the starch decomposition product contains at least a part of the branched sugar having the branched chain having a glucose polymerization degree (DP) of 8 to 9. The emulsion stabilizer according to item 1. The emulsion stabilizer according to any one of claims 1 to 4, which is in the form of powder. The emulsion stabilizer according to any one of claims 1 to 4, which is in a liquid state. A food or drink containing the emulsion stabilizer according to any one of claims 1 to 6. After liquefying one or more starch raw materials selected from cornstarch, waxy cornstarch, rice starch, wheat starch, and potato, cassava, or sweet potato-derived starch with acid or α-amylase ,
Adjust DE to 3-15 with acid and / or α-amylase and
Treatment with a branching enzyme that cleaves the α-1,4-glucoside bond to form a branch by the α-1,6-glucoside bond,
The content (mass%) x of the branched chain in the starch decomposition product having a glucose polymerization degree (DP) of 8 to 9 and the content in the starch decomposition product of the fraction having a molecular weight of 14,000 to 80,000. A method for producing an emulsion stabilizer containing a starch decomposition product in which (% by mass) y satisfies the following (1) and (2) as an active ingredient.
(1) 7 ≦ x
(2) 31 ≤ y ≤ 60